great taste magazine 2012 mar/apr issue

Presorted StandardU.S. Postage

PAIDPermit No. 400Laguna Beach CA

BRINING TIPS 10 PICKLING FOR FUN & FLAVOR 14 STELLAR TEAM MEMBERS 20

MARCH • APRIL 2012

www.great-taste.net

www.farmlandfoods.com

F ROM TH E ED I TOR

MARCH • APRIL 2012 | great taste 3

T ER I’STAKE

You’ve probably noticed howpopular pickling has becomeor maybe you have triedpreserving yourself. Just aboutanything can be pickled andwe’ve got some fun ideas on

what and how from some localaficionados. Pickling is one the oldestforms of food preservation but now cooksare using preserves to add acid, flavor andtexture. An inexpensive way to add yourown personality to any dish, pickling iseasy and a great way to use produce at itspeak of flavor and lowest seasonal cost.

In this issue we also cover a little aboutbrining. The technique improves theflavor, texture and moisture content ofleaner cuts of meat. We included tips onwhat ingredients to add to brine and howlong to keep them submerged.

You’ll enjoy reading our new column onunsung hospitality heroes. We’re featuringthe bright lights in the hospitality worldwho are not the Manager, Owner orExecutive Chef but deserves every bit asmuch credit.

Next issue we’re concentrated on BBQand all those beautiful ingredients thatbloom with the additional flavorsfrom smoke and time. You areinvited to share your recipesand techniques. Just [email protected]!

On T he Cove r

C O N T E N T Con t en t

MORE THAN C

HEFS

Out of the kitchen

and into the writer’s

chair, these talented

chefs share their

expertise with us as

our Culinary Advisors.

F E ATURES14 PICKLE ME PINK, PURPLE

OR GREEN

The tangy texture of pickled vegetables

add a bold accent to food

17 CHEF MANNY GONZALES

I N S I D E4 THE BEET

Find out who’s hot and new now while

acknowledging all the greatness and

philanthropy in this generous industry

5 BOOKS

Heston Blumenthal at home

THE B I Z10 TRENDS

Midnight Lush cocktail recipe with

Peruvian pisco

20 FRONT OF THE HOUSE

Stellar Team Member Rigo Miranda

22 OPERATIONS

STACKED iPads let guests customize

their orders

23 BEVERAGES

Myths of wine storage and preservation

DEPARTMENTS4 PRODUCE PICK OF THE MONTH

6 BAKING RACK

7 SWEET SPOT

7 SPICE RACK

9 CHEESE PICK OF THE MONTH

9 HOW GREEN ARE YOU

11 FOOD TRUCK FEVER

12 SUR LE MENU

Corporate Executive Chef

Lazy Dog Cafe

GABRIEL CALIENDO

Executive Chef

Adam Navidi Catering &

Future Foods Farms

ADAM NAVIDI

Executive Chef

KATIE AVERILL

Executive Chef

JASON STEIN

}Pan Seared Skuna Bay Salmon Served with fresh English peas, wild mushrooms, corn,Spanish chorizo & sautéed pea greens topped with saffron corn foam by Chef MannyGonzales of TAPS Fish House & Brewery in Brea. See more Skuna Bay Salmon and ChefManny’s recipe on page 13. Photo by Michael Rutt.

P R O D U C E

PICKOF THE MONTH

AEROSPACE ENGINEER BILL LEWIS

DECIDED HE NEEDED A NEW CAREER

DIRECTION MORE THAN 20 YEARS AGO.

While helping a friend board horses at a

stable in Tujunga Canyon, he encountered

bees that reminded him of a childhood Boy

Scout badge he earned. Now, Bill’s Bees,

nestled in the Angeles National Forest, is

home to 400 bee colonies that produce honey

from pesticide-free buckwheat and black

button sage wildflowers. Keeping true to

making the best product possible, Bill moves

his bees to different orchards each season

depending on what’s blooming. In mid-winter,

the bees swarm around almond orchards and

early spring finds Bill and his bees among

California’s citrus trees. Bill’s Bees also

makes beeswax soaps, candles, lip balms,

and lotions. Try this winner of Los Angeles

Magazine’s Best of LA “Best Local Honey” to

liven up your next coffee cake, tea or salad

dressing. Try nature’s sweetener: honey.

The produce hunter has developed close

relationships with small, local family farmers

committed to sustainable agriculture,

personable production, and propagation and

promotion of produce with exceptional flavor.

www.theproducehunter.com

Bill’s BeesWildflowerHoney

I N S I D E

4 www.great-taste.net | MARCH • APRIL 2012

HIPsters Unite – Monday March20 at 3pm we’ll be having a HIPtasting at Eva’s CaribbeanKitchen to show our support andhelp kick start her re-growthafter the Feb 18 fire at the

restaurant. The early morning fire, causedby a faulty light fixture caused damage to

the storage areas to the South Lagunarestaurant. As we all know, insurance is agreat thing but you never quite recoup whatyou lost during the catastrophe. We hopeyou can make it. We’ll be emailing moreinfo soon.

Email [email protected] for reservationsand/or donations.

T H E B E E T

T H E B E E T

T H E B E E T

T H E B E E T

www.melissas.com

I N S I D E

B O O K S BOOKS

This eclectic book of tips and recipes by Heston Blumenthal offers helpful advice on a multitude of differentcuisines. Chef Blumenthal is the owner of The Fat Duck, a three-Michelin-starred restaurant in the UK. Inhis book, he not only reveals his delicious recipes, but explains in detail how they will work. Chapters onsoups, salads, pasta, sides and desserts are liberally sprinkled with color photos.

A unique part of the book contains Blumenthal’s thoughts on brining. Blumenthal devotes two separatesections to the art of low-level brining, and explains the advantages, as well as the challenges, of this

timeless process. He describes the steps necessary for brining foods as large and tough as porkbelly, to foods assmall and delicate as fish. He also explains how adding the right amount of salt to a brine actually moistens themeat, and how to compensate for time with concentration.

Blumenthal’s instructions are precise and easy to follow, and his chapters are prefaced with an explanation ofeach approach. To order this book and many other great titles, please visit www.great-taste.net/books.


SINCE 2000

PUBLISHER/CHIEF EDITOR/PROPRIETORTeri Williams

EDITORIALChief Editor

Teri Williams

Contributors

Chef Katie Averill

Joel Black

Chef Gabriel Caliendo

Suzanna Hoang

Aaron Kennedy

Chris Kern

Linda Mensinga

Sarah Ruiz

ARTArt Direction/Design

Lisa Brink

[email protected]

PHOTOPhotography Editor

Michael Rutt

[email protected]

ADVERTISINGAdvertising Sales

714-960-0534

21851 Newland St #217

Huntington Beach, CA 92646

714-960-0534 fax 714-475-5869

[email protected]

Southern California’s Premier Food, Beer, Wine & Entertainment Festival

JUNE 16 & 17Now Accepting Applications for Chefs, Restaurants and Wineries.

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I N S I D E


AS A LOVER OF ALL THINGS COCONUT (top three flavors), I have always

eaten it with guilt attached… the fat, the calories, the clogging! Coconut

flesh and coconut milk are 80% or more fat, so while loving my coconut

curry sauces, coconut smoothies, and soups, it was definitely my “bad” for

the day. When making my sorbets, I would always have to say “my sorbets

are a non-fat and healthy dessert choice except, of course, for the coconut”.

Suddenly, coconut water is popping up everywhere in grocery stores. It is

the new agave, the new cake pop. I was surprised to see it being linked with

“fitness” and “energy” drinks. My fattening coconut is good for me? Upon

immediate investigation, I found out that coconut water is virtually fat free

and has two times the potassium of bananas. Many other beneficial claims

are being made as well, but I’ll stick with those two facts.

So I bought a few of those drinks as well as straight coconut water

expecting them to be, well, watery, and found that they were delicious. I put

them to work in my favorite Thai recipes by making my own coconut milk

combining the drinks with skim milk and had the same awesome results,

without the fat and calories. This pastry chef, contrary to popular belief,

likes to eat healthy in real life.

I challenge you health conscious chefs out there to create your coconut

dishes with coconut water and make sure you share your great recipes with

me! Skinny Pina Colada anyone?

Contact Chef Katie Averill at [email protected].

HOLY COCONUTS!

by Chef Katie Averill

T H E BAK ING

RACK

www.designsmorgasbord.com

www.great-taste.net

by Chef Gabriel Caliendo

The Spice Rack

THE HOLIDAYS HAVE FINALLY RELEASED

THEIR GRIP ON BOTH MY PERSONAL AND

PROFESSIONAL RESPONSIBILITIES: I’ve

survived another pressure-filled season. One of

my favorite things to do in January and

February is to do some pickling. What am I

pickling these days? Italian cherry peppers for

one. Some I do for my friends and family, and

some I do for the Lazy Dog.

I usually pickle what I can’t finish eating

from the garden. Due to the warm and mild

weather this year, I recently had tons of Italian

cherry peppers that grew well into the fall and

winter. What to do with pecks of peppers? You

know how that story goes. I clean the peppers

with fresh water, and then make a pickling

solution of white wine vinegar, bay leaf, black

peppercorn, water, mustard seeds, allspice,

salt, sugar and red chile flakes. After a quick

boil to incorporate the flavors I pour the

pickling solution into sanitized mason jars filled

with the peppers, seal the lid and allow them to

sit at room temperature (60 degrees in winter)

for a week. Crack open the jar and go to town!

At the Lazy Dog, I develop our bar drink recipes

in addition to the food. A recent revamp of our

brunch menu has led me down the path to a

variety of Bloody Marys. I made several different

flavors and combinations, including a Kimchi

Mary, a Bacon-Corn Nut Mary, and a California

Mary. I serve pickled lotus root with the Kimchi

Bloody Mary. The bacon-corn nut Mary is served

with some pickled jumbo pepperoncini and the

California Mary with some quail eggs that I

pickle (Quail is California’s state bird.) I use

beets in some of my pickling marinades to

create a bright purple color that looks great and

adds a depth of sweetness. Additionally, I get

pickled beets out of the process. Chef Gabriel

Caliendo is the Vice President of Food &

Beverage and Principal of Lazy Dog Café.

PETER PIPERPICKED…


I N S I D E

by Suzanna HoangSWEE T S PO T

Sensitive Sweets: Yummy Treats for EveryoneWHEN HER YOUNG SON BRADLEY WAS

DIAGNOSED WITH SEVERE FOOD ALLERGIES as

an infant, owner and head baker Melanie Hohman of

Sensitive Sweets in Fountain Valley embarked on a

mission to find ways to keep him healthy. As a

trained civil engineer, she already had a knack for

hard work and finding creative strategies for

solutions. Her initial passion and motivation for her

new bakery came when her son’s first birthday was

on the horizon and she couldn’t find a cake that

would suit Bradley’s limited diet. Because, in

Hohman’s opinion, any child’s birthday party

shouldn’t be without the most important

centerpiece: the birthday cake.

Sensitive Sweets, opened 3 years ago, and is a

dedicated gluten-free, nut-free, dairy-free, and egg-

free bakery. A natural-born leader, Melanie, 37,

juggles roles of motherhood, baker, and business

owner and revels in the rewarding challenges of her

life. “Being a business owner is tough,” she says.

“However, I have always worked hard, and now I

have a more fulfilling job. Refining recipes has been

a rewarding experience.”

Sensitive Sweets does not run the risk of cross-

contamination. “Our products are all specifically

aimed for those who normally would not be able to

enjoy baked treats. Those with food sensitivities are

our biggest fans.” Melanie says.

Love through sharing is the best form of therapy

according to Melanie. Her business has helped bring

her family and a community of people together who

otherwise didn’t have the platform to share their

similar experiences with food allergies. Her sons come

to the bakery with her every Saturday to share smiles

and pick out treats. “It’s the highlight of my week,”

Melanie says, of the bond she and her boys share.


I N S I D E

www.danielsmeat.com

www.cheftec.com


I N S I D E

Cheese Pick of the MonthHOW DOES ONE AMERICANIZE AN ITALIAN CLASSIC? When Rogue Creamery attempted the

interpretation of Gorgonzola cheese made in Gorgonzola, Italy, they created its cheesy Oregonian

relative: Oregonzola. The Oregonzola Blue Cheese is an award winning dairy product both here in the

US and abroad. Made with raw whole cow’s milk and aged for a minimum of 120 days in the creamery’s

caves, this cheese has a tart and fruity taste accentuated by bright bluing that is paired with the

creamiest texture of all Rogue Blue cheeses.

Wine pairings for Oregonzola Blue Cheese range from Syrah to Pinot Noir to Port. Fruit, notably

pear, goes exceptionally well with this cheese. It can also make for a delicious fondue, or even be eaten

on its own as the dénouement of a meal. For more information on Oregonzola Blue Cheese, Rogue

Creamery cheeses, or other cheese, please contact your FreshPoint representative.

OREGONZOLA BLUE CHEESE

HOW GREEN ARE YOU?

CHEF JAMES LAMBRINOS IS DOING HIS PART IN

PASADENA at a|k|a An American Bistro to minimize

his kitchen’s impact on the planet.

Chef Lambrinos, 41, was born and raised in a

family of restaurateurs in New York and was

introduced to the world of food at an early age. Food

quickly became his whole life as he worked at the

family business while attending The Culinary

Institute of America. He gathered experience in New

York City, South Carolina and North Carolina before

his arrival in California in 2011. Chef Lambrinos

strives to produce clean, harmonious flavors while

practicing notable environment-friendly practices.

a|k|a An American Bistro

41 Hugus Alley, Pasadena, CA 91105

(626) 564-8111 www.akabistro.com

HOW DO YOU HANDLE FOOD PURCHASES AND

LEFTOVERS?

We try our best to buy locally, but the bulk of our

food is purchased through our purveyors. We do buy

organic, seasonal foods though. When it comes to

seafood, we primarily try to buy wild caught.

Generally we do not have many leftovers, but the

leftovers that we do have are either applied toward

another menu item or given to the staff for their

employee meal. Composting would be ideal but our

resources are limited, so we do not compost.

WHAT ABOUT WATER EFFICIENCY?

We use low flow nozzles for the dish area and hand

sinks, but not in the other areas when getting as

much water into a pot as fast as possible is needed.

WHAT DO YOU RECYCLE?

We recycle just about everything here. Our cardboard

is recycled just outside our back door. The bottles

and plastics are given to our dishwashers at the end

of the day and by the end of the week, they can get

as much as $300 in recyclables. Win/win.

WHAT KIND OF TO-GO CONTAINERS?

We do not use compostable items, but do reuse our

plastic containers. Our to-go containers are made

from recycled materials.

HOW ARE YOU SAVING ENERGY?

We use energy efficient light bulbs where applicable.

Heating and A/C are only used when needed. Lights

are turned off when not in use and all appliances are

also turned off when not needed.

USE OF CHEMICALS?

I try and go organic when it comes to chemicals used

for cleaning and other applications. Some are better

than others and some just don't work well enough for

us. I am in constant contact with my purveyors

looking for new organic solutions.

When it comes to being green, we always try to

self educate and at the least, we are open to new

green products and practices.

Keeping Green at a|k|a An American Bistro

www.rtrbakery.com


T R ENDS

We see it happening in our

restaurants and bars:

cucumber, basil, and liquor

bottles that appear to be

from the roaring twenties.

We watch it on TV in

episodes of Mad Men or Boardwalk Empire.

What is this liquid phenomenon that is sweeping

America’s metropolitan hubs? It is the greatest

rise in the American cocktail culture since

prohibition; it is small batch, pot distilled and

hand crafted, It is modern mixology, and it’s the

start of a beautiful thing.

Artisanal spirits are popping up on every

back bar, store shelf and liquor cabinet in the

country. There are many great spirits out there.

Currently, one Peruvian gem is taking the US by

storm, and I welcome it with open arms and a

thirsty soul. Pisco is the national spirit of Peru

and is nothing more than distilled wine. It’s

distilled to proof 40-43% (alcohol by volume),

meaning you can’t add water to the finished

distillate, and it’s usually made in a pot still.

ORO pisco is one of the first brands that has

really harnessed all that pisco has to offer. ORO

distills a varietal of expressions, all from

carefully cultivated estate grown grapes. I really

appreciate the uniqueness that each grape

brings to the glass but I must say my favorite

varietal for mixing has to be ORO Torontel. The

Torontel pisco smells like a tall glass of Welch’s

and tastes of concord grapes, lemongrass and

elderflower. Before mixing cocktails I like to get

to know the spirit in its most raw form. I do this

because the art of mixology is not about masking

the taste of bad liquor, like our brethren during

Prohibition, but to appreciate the spirit,

accentuate its natural flavors and add depth to

the drinking experience.

Here is a great recipe to make at home and

enjoy when the clock strikes midnight.

MIDNIGHT LUSH

4 Red grapes

2 Blackberries

5 Mint leaves

1/2 oz Lemon juice

1/2 oz Agave nectar

1 1/2 oz Oro pisco Torontel

Place grapes, blackberries, mint and lemon

juice into a mixing glass. Muddle thoroughly

until the grapes and blackberries are pulverized.

Add agave, pisco and ice, shake hard for 8-10

seconds and strain into a martini glass. Garnish

with blackberries and a lemon twist or edible

carnation.

Joel Black, Los Angeles based mixologist,

opened one of the first handcrafted cocktail bars

in Hollywood. He’s won multiple cocktail

competitions, traveled the world and now

consults for some of the top brands, bars and

companies in the business. His calling is to

spread the good word of a better way to drink,

share his recipes and quench the thirst of every

hard working American.

The Riseof theAmericanCocktailCultureby Joel Black

“IT KEEPS MEAT TENDER, MOIST AND FLAVORFUL,” Phil Knoke explains the advantages to brining. He would know, as chef and owner of Culinary

Entertainment, formerly known as SteerCrazy International BBQ & Catering, in San Juan Capistrano. He advises that lean cuts of meat, those that take a long

time to cook or dry out easily, lend themselves to brining.

A basic brine uses salt, sugar, water and other ingredients added by preference. The time the protein rests in the solution depends on the thickness and type of meat.

Knoke likes Jamaican spices on chicken, Hawaiian spices on fish and southwestern on meat. He also adds herbs, fruit juices and wine. “I personally prefer

sea salt rocks. They are ground fresh just like peppercorns.” He usually brines over night or about 12 hours. “Pouring off brining liquid is a must or the sauce

would be too salty.”

“You're going to laugh, but I use Coca-Cola and kosher salt as a brine for chunks of albacore or marlin before hot-smoking,” says SOL Cocina Executive Chef

Deborah Schneider who brines pork racks, pork shank pork loin, marlin and brisket which marinates for 24 hours.

“I like kosher for brining but any will do. Just remember 16 parts water to 1 part salt,” advises Chef David Dennis of The Matador Cantina in Fullerton.

Dennis brines all of his chicken, including wings, and all his pork. “They tend to dry out if they are not brined. We’ve all had that dry Thanksgiving turkey.”

Dennis brines whole chickens or turkey between 6 and 12 hours. He gives pork 8 to 24 hours with the exception of pork loin that gets no more than two.

“I sometimes add sugar or liquid smoke, but rarely do I use herbs.”

Brand Chef Michael Stebner of True Food Kitchen points out another advantage of brining. “It allows you to get salt into the meat so the flavor runs through

it, instead of just on the surface.” He brines poultry and pork but does not recommend beef or seafood. “Brining beef tends to discolor the flesh.”

Stebner favors sea salt and soy sauce when applicable. His favorite spices are cumin, chili powders, cinnamon, turmeric and ginger, “They can be used in

many ways, combined or left alone. Don't forget fresh herbs too.” He also emphasizes using the lowest part of the refrigerator so as not to contaminate produce

or other foods.

Brining for Flavor and Moisture

T R ENDS


FOOD TRUCKS CONTINUE TO SATIATE THE PUBLIC’S APPETITE FOR

DINING ADVENTURE in an easy, approachable venue. As the only vegan food

truck in the OC, Seabirds is uniquely planet and animal friendly. Owner

“Mama Bird” Stephanie Morgan believes in a healthy and sustainable life

style and she’s found selling vegetable based dishes a challenge in the world

of BBQ, sliders and burgers. Despite this her veggie niche wins hearts and

mouths all over Orange County. “I love introducing people to a new way of

eating. It makes my day when people say they thought they hated veggies but

love our food!”

Born and raised in Laguna Hills, Morgan, 27, graduated from UC San Diego

with a degree in cultural anthropology and later moved to New York City to

become a broker’s assistant.

Morgan became a vegan out of curiosity and educated herself on the topic.

Originally she wanted to understand the unpronounceable ingredients on food

labels but after reading eight books on

food, food politics and nutrition she

realized a change was called for.

“I had no intention of going vegan

but the things I read both shocked me

and upset me enough that I couldn't

think about meat or cheese or eggs

the same way. It was difficult at first

to change my diet and learn the ropes

— find the best brands and

restaurants — but I love a good

challenge and embraced it fully. I

started eating only fruits and veggies

and whole grains and saw a huge

improvement in my health and energy. I fell in love with this new conscious

way of eating and never looked back,” she says.

Becoming a vegan wasn’t too difficult a transition, “I grew up with meat,

but when I lived away I pretty much lived off veggie burritos and pasta.”

After returning to Orange County from New York, Morgan looked around for

places to eat and came up short. “I really just wanted another vegan option so

badly that I had to create it! I initially wanted to open a restaurant but decided

a food truck was a better way to test the market, gain some knowledge, and

try out my recipes before I made a huge investment.”

Seabirds has been on television a couple of times already, in The Great

Food Race and The Ellen Show. “We really wanted to get on The Ellen Show

because we are huge fans and love that she and Portia (Ellen’s wife Portia di

Rossi) are vegan,” says Morgan. After a silly video posted on YouTube and

several phone calls, Seabirds was invited to serve the audience in honor of

Ellen’s 1400th show. “We were extremely excited and went to the studios. We

served everyone and had a lot of fun.”

Recently, Morgan completed her first e-cookbook, The Seabirds Vegan

Revolution, available on her website. Like many other food truck proprietors,

she plans to open her own restaurant some day. “I think Orange County needs

many more vegan restaurants and I’d love to be one of them.”

HOW DID YOU COME UP WITH THE NAME?

It came to me in a dream.

HOW DO YOU MARKET TO YOUR CUSTOMERS?

Facebook, Twitter, Yelp, vegetarian sites, and driving a big billboard around

town.

DO CUSTOMERS COMMENT ON YOUR PARTICIPATION IN THE FOOD

NETWORK’S GREAT FOOD TRUCK RACE? WAS IT A GOOD THING FOR

YOUR BUSINESS, NOW THAT SOME TIME HAS PASSED?

The show was amazing for business; we got really lucky being picked! We have

a lot of people comment on the show and love the part where we had to go to

the sausage factory.

WHAT’S THE BEST THING ABOUT THE TRUCK VS A RESTAURANT? THE

WORST THING?

The best thing about having a truck is being able to reach people all over

town and being a part of lots of

cool events. The worst thing is

breakdowns and the limitations of a

tiny kitchen.

WHAT IS A TYPICAL DAY LIKE FOR

YOU? WHEN CAN YOU TAKE A DAY

OFF? HOW MANY HOURS DO YOU

WORK A DAY?

I don’t have a typical day really.

Some days I wake up early and race

around town all day, other days I pick

up produce at the farm, do a lot of

prep work, and then answer emails.

And some days I sleep in and let the

birds take care of everything. I try to take Sundays off.

WHERE DO YOU PARK TO PREP OR OVERNIGHT?

Lots of people think I park the truck in my driveway but I don’t. All food trucks

in Orange County have to park at a commissary. It’s basically our home base

where we park, prep, fill up with water, empty our trash and grey water, plug

in and get propane.

WHAT KINDS OF GREEN PRACTICES HAVE YOU IMPLEMENTED?

Most basically, serving a plant based menu is green. We also source as local as

possible — from a neighboring farm, (Tanaka Farms, Irvine; Orange County

Produce, Irvine). Additionally, all of our packaging and utensils are eco friendly.

DO YOU MISS ANYTHING AS A VEGAN?

The only thing I really miss is a New York style cheese pizza. But there are

some great pizza joints in NY that make an awesome vegan pizza that does the

trick.

WHAT’S YOUR FAVORITE PLACE TO EAT IN THE OC?

Right now my favorite is Freesoul Café in Tustin. They have amazing soups and

salads.

Visit www.great-taste.net for Seabirds’ Grilled Tanaka Beets & Beet Greens

with Chive Dressing recipe from Morgan’s e cookbook, The Seabirds Vegan

Revolution.

Food Truck Fever: Seabirds Seabirds

949.463.2473

seabirdstruck.com

SUR L E MENU

Skuna Bay Salmon

Napa Rose at the Grand Californian Hotel –Anaheim Citrus cured Skuna Salmon Carpaccio withshaved endive, radish sprouts, lemon yogurtand pumpernickel croutons ................$18

Ocean Prime – Phoenix Ginger salmon, sugar snap peas, soy buttersauce ...............................................$30

Campanile – Los Angeles Olive Oil Poached Skuna Bay Salmon, asparagus,wild mushrooms, parsley pesto ..........$30

TAPS Fish House – Brea & CoronaPan Seared Skuna Bay Salmon, fresh Englishpeas, mushrooms, corn, chorizo, sautéed peagreens topped with saffron corn foam...$29

St. Francis – Phoenix Roasted Salmon “Superfood”, quinoa,avocado, soy beans, radish, sweet chilevinaigrette ........................................$22

Drago Centro – Los AngelesSkuna Bay Salmon Agnolotti, fava beanpuree & Olive Oil foam ......................$28

The Ranch Restaurant and Saloon –Anaheim Skuna Bay Salmon, black quinoa,California pistachios, vine-dried grapes,tangerine nage ..................................$25

Quiessence Restaurant – Phoenix Skuna Bay Salmon, cauliflower tritato,shallot jus, Queen Creek olive vinaigrette,and broccolini relish..........................$37

Anaheim White House – Anaheim Skuna Bay Salmon Chocolat, a WhiteHouse Signature Dish, steamed salmon filetserved atop a delicious Belgium whitechocolate mashed potato puree ..........$30

Bluefire Grill at La Costa – Carlsbad Skuna Bay Salmon, crispy skin, squash,

life’s a choke cauliflower sauce .......$34

Hyatt Regency Irvine Skuna Bay grilled salmon, herb quinoa,pearl vegetable, raspberry coulis .........$27

Joe’s Restaurant – Venice Skuna Bay Salmon, lemongrass broth,confit sunchoke, maitake mushrooms,artichoke, crisp quinoa ......................$19

Flavor – Del Mar Skuna Bay Spicy Salmon Hand Roll, soypaper, fried onion, osetra caviar..........$10

Flavor – Del Mar Skuna Bay Salmon, spinach, cippolini onion, mushrooms, parsley & garlic purée ...............................................$28

Five Crowns – Corona Del Mar Skuna Bay Salmon, wild mushroom breadpudding, broccoli de ciccio ................$29

Salmon is considered to be ahealthy food choice, due to thehigh levels of protein, omega-3fatty acids, and vitamin D,however, not all salmon iscreated equal. With all the care

and dedication given to raising salmon, onlysix percent graduate to the level of SkunaBay Salmon, www.skunasalmon.com.

Paddy Glennon, VP of Sales at SantaMonica Seafood had this to say upon seeingthe chefs’ reactions to the Skuna BaySalmon. “It is the little things in life thatmake me push harder for my clients. To seethe eyes on the chefs when they first openand touch the beauty and quality of thecrafted Skuna Bay Salmon is just awesome.I love to see how inspired they get; to receivea salmon of this level, firmness, clarity andflavor is not something that happens everyday. It is great to see top culinarians act likekids on Christmas morning — I love that!”


SUR L E MENU


SOUTHERN CALIFORNIA

HELPING OUR CUSTOMERS SUCCEEDFood Safety

Variety

Quality

Cost Control

The Fresh Produce Specialists

Call Toll-Free: 1-800-252-9165

www.FreshPoint.com

www.TheProduceHunter.com

155 North Orange Avenue, City of Industry, CA 91744

Pan Seared Skuna Bay SalmonServed with fresh English peas, wild mushrooms, corn, Spanishchorizo & sautéed pea greens topped with saf fron corn foam

COVER RECIPE

SALMON AND VEGETABLESSalmon - pat dry with paper towelSalt and fresh cracked pepperMushroom (hon shumeji)CornPotatoes - small dicePea greensFresh peasSpanish chorizo - slicedSalt and pepper the salmon and sear in

smoking hot pan. Add mushroom, corn and

potatoes. Add pea greens and fresh peas.

Turn salmon over and cook till preferred

internal temperature.

Place foam (recipe follows) on plate, then

top with sautéed vegetables and fish. Finish

with Spanish chorizo.

SAFFRON CORN FOAM1 T Shallots

Salt and pepper - to taste2 C Corn1 T Butter1 C Corn stock2 C Half & half1 t Turmeric1 pinch SaffronSauté sliced shallots with butter, salt &

pepper to taste. Add corn cut fresh off the

cobb and cook for about 5 minutes. Deglaze

with corn stock and half and half. Add

turmeric and saffron let simmer till liquid is

level with corn. Liquefy in blender and strain

through fine china cap.

Pour into whipping canister and keep

warm in baine marie.

www.freshpoint.com

Sauerkraut, kimchi, relish, chutney and chow-chow represent just some of thetraditional kinds of pickled goods. “Most cultures started to pickle in order topreserve. You can find pickled veggies in all cuisines,” says Michael Stebner. Likemany others, the True Food Kitchen brand chef makes pickled onions, zucchini andpeppers as well as most of the condiments served in the restaurants.

Salty, sour, sweet and tangy in any combination adds tang and zest to sandwiches, soups,salads and entrees. This humble staple has made its way onto a wide range of restaurant menusincluding fine dining. Chefs have added pickling to their repertoire of techniques and are givingunique spins to their house made versions. Chef/caterer Phil Knoke of Culinary Entertainmentnotes, “Recently it’s been brought back and expanded on with all the chefs doing more of acreative fusion and finding ways to make pickled food fit in to just about anything,”

“Almost every dish in RAYA has something pickled because it creates a balance in flavorsof the food. I am a firm believer in sweet/salty/bitterness/sour and umami. The pickled itemsadd just enough acid. I also love it because it intensifies the flavor of the ingredient andtexture,” Gerlach shares. “In RAYA, we use many different pickled onions such as red, whiteand wild leeks (like ramps to green garlic). We also pickle chiles. But wait, it gets better thanthat. After we pickle the chiles, we tempura them,” Gerlach shares. Some of the items Gerlachserves with pickled veggies include Smoked Pacific Swordfish Dip – pickled jalapeños, VintageNatural NY Sirloin – grilled pickled onions, and Black Bass – tempura pickled chiles.


Pickled vegetables at TWENTY6

F EATUR E : L ’ E N T R E E´

by Linda Mensinga

“Pickling began 4,000 years ago using cucumbers native to India and it was used as away to preserve food for out-of-season use and for long journeys, especially by sea whenyou never knew how long you could be out. Now, we eat pickled items because welove the taste.” — Chef Marissa Gerlach of Raya at The Ritz-Carlton, Laguna Niguel

PICKLE MEPink, Purple or Green

The Matador’s Chef David Dennis picklesonions, carrots and chiles. “I put pickledonions on our steak and on our steak salad; thechiles and carrots usually as a garnish. It justgives the food a contrast of flavor.” Dennismakes all the salsas in house along withchutney, mustard and different ketchups. “Ittakes food to the next level, and it’s alwaysbetter homemade.”

Deborah Schneider, executive chef at SOLCocina in Newport Beach, is only picklingjalapeños right now. “The pickled jalapeño is apalate cleanser — bites between bites.” Herjalapenos are made unique by the addition oftequila to the pickling mixture. “I want to picklemany more varitities of vegetables for our newlocation coming to Scottsdale — vegetables likecauliflower, carrot, chayote, and little sweetpeppers. Pickled garlic is pretty awesome too.”

At La Quinta Resort near Palm Springs,Chef Michael Vaughn runs the kitchen atTWENTY6, the hotel’s all day dining facility.“Currently we are pickling cucumbers andpurple cauliflower,” he says. “Pickledvegetables are a refreshing way to begin a mealand also serve as a great way to cleanse thepalate for the flavors to come.” The house madepickles are served with burgers and sandwichesand the cauliflower arrives as a complimentaryfirst bite when guests are seated.

An avid pickle-maker, Vaughn also picklesgreen beans, baby carrots, okra, radishes,cherry peppers, tear-drop tomatoes andcrosnes* in season. The jars add a colorfulvisual to the restaurant’s interior. Vaughnshares, “The pickled vegetables add zest,flavor, color, texture and a bit of excitement tothe dishes that they accompany. The housemade pickles have a beautiful bright and freshcolor to them, as well as a tremendous“crunch” that can be heard while enjoying.”

“Made from scratch” is embedded in ChefVaughn’s culinary DNA. Most of his condimentscome from the kitchen instead of jars.Examples include blueberry sauce for hotcakes,ranchero sauce with huevos rancheros, andCalifornian Gilberto Benedict Secret Sauce onburgers, beef and crab sliders, and corned beefsandwich. A Hot Wing Sauce in developmentwill join the ketchup, BBQ and steak sauce.“We also make all of our dressings,



PICKLED SALMON1 filet Salmon - skin off

1/2 cup Brown sugar1/2 C Kosher saltClean salmon of any grey meat or blood

line. Mix together brown sugar and 1/2 cup

salt. Place a layer of the salt/sugar mix on

a sheet of plastic wrap. Place the salmon

on top and then cover with the remaining

salt/sugar mix and wrap up in the plastic.

Place in the refrigerator for 1 1/2 hours.

SALMON PICKLING LIQUID2 C Water2 C White wine vinegar1/2 C Sugar - white1/2 C Kosher salt2 Onions - slicedIn a pot, bring the water, vinegar, white

sugar, 1/2 cup salt, and onions to a boil.

Then cool. Remove salmon from the cure

and wash off all salt/sugar. Place the salmon

in the cooled pickling liquid overnight.

PURPLE ONION1 White onion2 Red Beets - roasted1 C Salmon pickling liquidSlice onions as thin as possible. Grate the

beets and mix with the onions. Bring the

pickling liquid to a boil and pour over the

onion/beet mixture. Allow to steep in the

liquid until cool and the onions have been

stained purple.

SALMON CREAM1/4 C Crème Fraiche1/4 C Cream cheeseAllow the cream cheese to soften to room

temperature. Blend cream cheese and

crème fraiche together.

Plate pickled salmon with marinated

fingerling potatoes, beets, onions, salmon

cream, rye puree (optional), smoked

salmon roe and dill as shown. Serve with

rye bread.

Pickled Salmon with Purple Onion& Salmon CreamChef Micah Wexler of Mezze in West Hollywood shared his recipe for pickled salmon (pictured

here) made with Skuna Bay Salmon. “Pickled salmon is an old school Jewish technique. It is

sort of a lost art that a lot of people don’t know about and have never tried. That dish is my

homage to the classic,” he says. Recipe follows or you can print a copy at www.great-taste.net.

Continued on page 16

*Crosne, pronounced "crone", is a root vegetable with a nutty sweetness reminiscent of jicama or Jerusalemartichoke.

vinaigrettes, salsas and infuse our own special blend of maple syrupwith Tahitian vanilla bean and Jack Daniels whiskey.”

Vaughn prefers pickling his own in order to have total control of theoutcome, and it gives him room to experiment. “Sourcing quality, fresh,environmentally responsible ingredients; choice of method ofpreparation; seasoning to maximize flavors; and vessel for presentation,”allow him to create a superior product. In addition, he learns more aboutthe ingredients and finds it helps to sharpen his techniques. “Thecreative process is challenging and rewarding—what works well togetherand what doesn’t? Should I add a little more or less of this or that?”

Paprika is Chef Vaughn’s favorite spice, “I’m fond of theinteresting, deep rich flavor that it imparts to dishes. And I like that thecolor is bright red when used in its raw form and a deep red whenroasted.”

Caterer Phil Knoke, “OC’s Rock N Roll Chef,” creates and executesevents all over the county with his company Culinary Entertainment. Forthe most part he’s a do-it-yourselfer; pickling peppers, red onions,cucumbers, carrots and baby portabellas. He also makes his own salsas,chutneys, BBQ sauces, dressings, specialty mustards and steak sauces.“I can make them exactly the way I taste the flavors together in myhead,” he explains, but “Sometimes someone has come out with aproduct that is so good it’s not worth it to try and come up with your ownversion. The dish will just taste better with the store bought.”

Lazy Dog Café Chef Gabriel Caliendo advocates giving thetraditional preserving process a try. “It’s easy and rewarding. And thevegetables last forever.”



Continued from page 15The Savory Spice Shop sells and shipsspices and seasonings through theirCorona del Mar locations and website,www.savoryspiceshop.com. TheirPickling Spice is a blend of crackedSaigon cinnamon, Lampongpeppercorns, brown and yellow mustardseeds, cracked ginger, coriander, dill,blade mace, allspice berries, juniperberries, cloves, Pico de Pajaro chilies andcracked bay leaves.

The site also includes easy recipes. Tomake a salt brine, mix 8 cups of waterwith a 1/3 cup salt and a 1/2 cupvinegar, enough brine for 2 quarts. Therecipe for any vegetable is 2 teaspoonspickling blend per quart of brine. Whenpickling, be sure that the vegetables arecompletely submerged in the brine.

www.newportmeat.com

CH E F P R O FI

LESANTAMONICASEAFOOD

SP

O

N S O R E DB

Y

**

This seemingly simple statement made by Chef Manuel “Manny” Gonzalez during the lovelyafternoon I spent at TAPS Fish House and Brewery speaks volumes about his perspective.He believes that all the seats will fill themselves if the food and service are great. This is nosmall feat in a restaurant that can do 1200 (!) covers in a day. Great food is the result of hisstellar experience including CCA training and hard work under celebrity chefs merged with

rare common sense, urgency and a selfless attitude. Great service means that customers should not haveto ask for a thing once they have placed their order. As Manny moved up the ladder of success, hespecifically points out the importance of the time in his career when he was finally able to cook as well asinteract with guests; when front of the house and back of the house came together for him.

Manny points out with obvious passion how TAPS is run during my tour of the entire restaurant andkitchen. Owned by the Manzella family, TAPS is one of three family owned locations including The Catch(Anaheim) and TAPS (Corona). What could easily be a chaotic situation is anything but. Oyster shuckingtrophies sit atop the shiny oyster bar with cooks shucking oysters at a speed I’ve never seen.

Homemade beers are created in-house behind a massive wood bar with the time and attention most

Chef Manuel “Manny” Gonzalezby Chef Katie Averill

Continued on page 18

Photo by Michael Rutt


F EATUR E : C H E F D E C U I S I N E

“The most expensive seat in the house is the empty one.”



often given fine wine. Today’s specialty boastsnotes of coffee and chocolate. We breeze bya cigar station (why not?) where the décor isvery warm Old Boys Club. Moving into thekitchen, we’re aware of the absence ofseafood odor. At the volume that they sell,product moves in and immediately out of therestaurant each day contributing toeverything being as fresh as it can be. Eventhe corn is shucked daily and roasted to

order. Manny’s philosophy is that his cookscan make fast work of a task if they do itevery day or turn it into a 10 hour job if theydo it once a week.

I’m struck by the large number of cooksbustling around; forty-five cooks to be exact.Managing the cooks’ schedules and concernsmight just be a full time job in itself. Heresponds, “It’s not a big deal, I either say yesor no…” in his mild mannered friendly way.There is suddenly no response to this but

APPLE PORK CHOP MARINADE5 Pork chops4 1/4 Cloves garlic1 C & 1 T Apple cider vinegar1/2 C & 1 t Soy sauce2 C & 1 T Honey1 t Ground ginger4 1/4 Pinches ground black pepperPlace pork chops into a large resealable bag. In

a blender or food processor, combine the garlic,

vinegar, soy sauce, honey, ginger, and pepper.

Puree until the garlic has been finely chopped.

Pour this mixture over the pork chops. Seal,

and marinate in refrigerator at least 4 hours.

CHIPOTLE MAPLE POLENTA (Serves10) 2 C Polenta4 C Chicken stock

Salt and pepper - to taste1 C Butter1/4 C Sage - picked2 C Heavy cream1/4 can Chipotle chile in adobo1/4 C Maple syrup1/3 C Brown sugar1/4 t Allspice1/4 can Pumpkin pureeBring chicken stock to a boil and slowly add

dry polenta while stirring. Keep stirring the

polenta till the polenta sprouts. Cook polenta

for at least 10 minutes, add salt and pepper,

and spread on sheet pan to chill.

Brown butter in large pot till amber in

color. Carefully add sage leaves and let cook

till crisp. Add heavy cream, chipotle, maple

syrup, brown sugar and allspice. Blend with

Burr mixer, add pumpkin puree then slowly

add chilled polenta and cream together.

BACON SAUTEED GREENS WITH BLISTEREDGRAPES5 lb Greens - collard, Swiss chard,

pea greens

1/4 C Canola oil1 T Sliced garlic1 T Sweet white onions - julienned1 lb Red seedless grapes1 C Diced bacon

Salt and pepper - to taste Heat oil in sauté pan. Once hot, add bacon

and keep on medium heat till crisp. Turn up

heat and add garlic, onions and grapes and

sauté quickly until caramelized, add greens

and cook till tender. Season.

4 Pears - diced with skin on2 lb Black berries1 C SugarTOPPING1 stick Butter1 C Brown sugar1 C Granulated sugar1 Egg1 1/2 C Peanut butter2 C Flour2 C Rolled oats1 t Baking soda1 t Vanilla extractPreheat oven to 350 degrees. Toss pears, berries

and sugar and place in buttered ramekins.

Combine all topping ingredients until well

mixed, crumble on top of each ramekin. Bake

for 20 minutes. Serve hot with ice cream.

Apple Pork Chop with chipotle maple polenta and bacon sautéed greens with blistered grapes

101 E. Imperial HighwayBrea, CA 92821714.257.0101www.tapsfishhouse.com

Sunday – 9:30 am to 10:00 pmSaturday – 11:30 am to 11:00 pmMon-Fri – 11:00 am to 11:00 pm

FIRST COOKING OR FOOD RELATEDMEMORY? Separating the rocks from dryhominy to make pozole.

WHAT FIRST INTERESTED YOU IN THEHOSPITALITY INDUSTRY? Throwing a partyevery day.

IF NOT A CHEF, WHAT WOULD YOU BE?Pirate ship captain.

FAVORITE KITCHEN GADGET OR TOOL? Fishspatula.

FAVORITE KITCHEN APPLIANCE? KitchenAidMixer.

FAVORITE TYPE OF COOKWARE? All clad.

FAVORITE CONDIMENT/SPICE? Cumin

BIGGEST MYTH ABOUT WORKING IN THEKITCHEN? You get to cook all day.

SIGNTATURE OR FAVORITE DISH TO MAKE?Fried rice.

FAVORITE OC RESTAURANT? Charlie Palmer.

FAVORITE DISH TO EAT? Pho.

FAVORITE RAW INGREDIENT? Cucumber.

WHAT THREE WORDS BEST DESCRIBEYOUR CULINARY STYLE? Fresh, light, andseasonal.

TAPS Fish House & Brewery

Chef Manny Gonzales

MAKE CONTACTContinued from page 17

Peanut Butter & Jelly Cobbler



“ok”. In fact, Manny is very much hands onwhen it comes to cooking. He has creativelicense to make California cuisine as he seesit. California cuisine is fresh ingredients thatcombine a little soft with a little crunch. Withthat, I am served a gorgeous amuse plate (if Ican coin a term) of raw shaved Kobe beef, rawswordfish with tiny cross section slices ofjalapeño and a balsamic drizzle to die for;perfect soft, perfect crunch.

Maybe Manny is more even keeled thanmost chefs because he comes from laid backSan Diego. After CCA, a time with MichaelChiarello and then Gary Danko, like manynative SoCal Chefs he left and then found hisway back. He returned to San Diego andworked with certified master Pastry Chef RudyWeider as well as a restaurant in La Jollathrough every station for 5 years. But it was at910 restaurant, also in La Jolla, where he hadthe opportunity to learn about the bestingredients (mainly Chino Farms) and how touse them without the usual financial restraints.The kitchen staff was tiny there so they were aclose group, working together to create each 7course meal, one customer at a time.

In his personal life, Manny findsadventure and joy in dining on his days off.As an admitted foodie, he plans his vacationsaround where he will eat. He has traveledaround Europe (France, Spain and London) aswell as the States, meeting up with the cooksand chefs he has worked with along the way,eating as the locals do. He makes the annualNRA show and will drop in on the hot spotswhen he can. He is a fan of Chicago at themoment and will steal a trip there once in awhile. However, make no mistake, he is aworkaholic.

TAPS in Orange County called his namebecause he saw pallets of fish arrive, “notbroken down and not corrupted”. He likes thatTAPS is not a tourist destination, it is aneighborhood place which is not seasonallydirected with no off season. He enjoys seeingcustomers several times a week which isevident from the many familiar “hellos” and“goodbyes” I witnessed. After 6 years atTAPS, his routine is predictably steady,although consistently packed, and he hasmanaged to find a comfortable space. Hislevel of ease is apparent and he made me feelcomfortable as well, like I could leave myresponsibilities at the door and be taken careof for awhile.

B.O.H.

THE RESTAURANT KITCHENS IN ORANGE COUNTY ARE TEAMING

WITH UNSUNG HEROES but here at Great Taste we're singing about

them loud and clear.

Visit the new BOH Stars page on www.great-taste.net to read about

crew members that have been nominated by others at their place of

work.

THE MARCH HEROES ARE:

Daniel Esparza - Sol Cocina

José Ruiz - Matador Cantina

Josh Knoke - Culinary Entertainment

To nominate your team members visit www.great-taste.net/submissions/

www.santamonicaseafood.com

What makes the idealemployee? Everyone has amental image of thatindividual and some arelucky enough to actuallyhave one in the house.

This is the first of a regular columnfocusing on star team members from thefront of the house.

Meet Rigo Miranda, a server atAntonello Ristorante in Costa Mesa and LosBrisas in Laguna Beach since 1998, RigoMiranda is a leading light in his world.According to Managing Partner Thad Foret,Mr. Miranda is the embodiment of a dreamteam member and must have been bornwith the hospitality gene.

According to Foret, Miranda standsout in countless ways running Antonello’sthree private dining rooms. Reliable anddiligent, he communicates well with guestsunderstanding their needs and wants aswell as treaing other staff with the samerespect and kindness.

THREE THINGS THE PERSON HAS DONETO EXCEED EXPECTATIONS1) When we have a problem, Rigo tries tosolve the problem, not point fingers. Hegives us ideas to make things run smootherand it helps the entire team provide bettercustomer service.2) He comes to work early and reviews allmenus and floor plans for parties on hisown time off the clock; just so he is readyto go when the guests arrive. If weoverlooked something he catches it.3) When I call him on his day off to let himknow certain people will be dining atAntonello and they were hoping to havehim serve unless he has a family matter toattend to (boys sports), — he comes towork. Even for the customers he wouldprefer not to deal with. He realizes that it isimportant to the customer and also to thebusiness.

COMMENTS RECEIVED FROM GUESTSABOUT THE PERSON Simply put, people are discouraged if he isnot working the night they dine with us. It’sto the point where they call ahead to seewhat days he will be working so he canserve them. We get repeat business fromour private parties because of him and if heis away on vacation, a group familiar withhim will say ‘It was good, but we missedRigo.’

COMMENTS RECEIVED FROM COWORKERSABOUT THE PERSON They enjoy working with him because hemakes money for them. He is a great teamworker not a person who tells you what todo while he smooches the guest.

REVENUE AND REPEAT GUESTS He upsells wine because he isknowledgeable with wine. He providessuch great service that the guest orcompany boss says ‘let’s do it again atAntonello.’

TELL US ABOUT THE PERSONRigo is a hard working, honest and loyalemployee and a great family man and nowan American citizen.

CAREER STAGE Honestly, he does not want theresponsibility of management and toreplace him on the floor would be tough.

WHERE DO YOU SEE THE PERSON IN 5YEARS Still providing great service to people atAntonello and Los Brisas with a smile!


T H E B I Z : F R O N T O F T H E H O U S E

by Linda Mensinga

StellarTeamMembers Taking care of guests andbusiness

www.lincopictureframing.com

T H E B I Z : B A C K O F T H E H O U S E


Newport Meat Company hasbeen a respected purveyor ofhigh quality meats to chefs forover 35 years. Based in Irvine,CA and delivering tocustomers in five western

states, this company has always focusedon partnering with ranchers and farmers tobring naturally raised, great tasting meatsto market.

Many of the growers have been usinghumane and sustainable practices forgenerations, without feeling the need tocall attention to their production methods.However, the public has become muchmore interested about where their foodcomes from and how it is raised. Accordingto a Whole Foods national survey, over65% of Americans want assurances thattheir meat is coming from humanely raisedanimals and produced without antibioticsand added hormones.

While demand for natural foods hasbrought this category to the mainstream,the US Department of Agriculture has avery broad definition for “natural” meatlabeling. All “minimally processed” meatscontaining “no artificial ingredients”qualify for a natural label. It's no wonderthere is so much confusion forrestaurateurs and consumers alike.

Newport is trying to redefine the naturalbeef category by adopting the moststringent standards for their “Natural”label. Recently the company launchedtheir own brand of Newport Pride Natural

beef, working with ranchers of therenowned Angus breed in California,Oregon and Washington. Calves are born inopen fields and identified at birth for anatural protocol. These animals are nevergiven antibiotics, added hormones, orartificial growth promotants. As the calvesmature they are introduced to grains andhay and finished on a corn based dietwhich helps produce the buttery, rich-flavored beef found in top kitchens acrossthe country.

While other natural beef programs arebased on testing for residual hormonelevels in the meat or voluntary withdrawperiods, Newport’s program falls under thecategory of “Never, Ever”. Tim Hussman,the company’s president, describes theirprogram as, “setting the gold standard fornatural beef....great tasting meat, that Iam proud of taking home to my family”.Backing up their claims for a completely

natural protocol, each step is monitoredand audited by IMI Global, an independentthird party compliance company.

Newport has received positive feedbackby their customers who have been pioneersfor the program. Ludo Lefebvre, owner andexecutive chef of LudoBites, states, “I’vealways been a huge supporter of naturalmeats all my life and am proud to have hadan early opportunity to work with NewportPride Natural Beef during LudoBites 8.0.The beef is very clean and flavorful. Myguests have been extremely impressed byhow well it has performed.”

All Newport Pride Natural beef is graded to befrom USDA Choice and higher quality grades,aged for over 21 days to enhance the tendernessand flavor. It is unique to this program that adirect relationship has been established withregional ranchers to create a dialog and feedbackas the beef comes to market.

NewportPride,Natural BeefHumanely raised,free of hormonesand antibiotics


T H E B I Z : O P E R AT I O N S

Customizing meals: what wewant and how we want it is nowat our fingertips — literally —with the iPad at STACKED:Food Well Built. With this tool,servers can’t mix up an order

since diners choose exactly the toppings,add-ons and sauces they want by simplysliding their finger across a screen.

Technology, in the form of iPads, makesthe numerous choices at STACKED bothfeasible and fun.

“We wanted to create something

entirely new in the restaurant industry — a‘Fast Casual Plus’ dining segment thatwould really give our guests theunprecedented ability to control their ownexperience,” said Paul Motenko, co-founder, STACKED Restaurants, LLC, “Ourguests have the luxury of designing theirorder to include exactly what they want;how they want it prepared, and pay for onlywhat is ordered.”

“Our objective was to have a veryfocused menu, serving what we felt wereAmerica's favorite foods: burgers, pizza,

salads and sausages. We wanted to enableour guests to create great meals bychoosing from an incredible variety ofingredients — toppings, sauces, cheeses,etc. It became clear that the traditionalfast casual or full service styles would notbe appropriate because of the tremendousnumber of choices offered. We wantedguests to be able to create their own foodin a very comfortable, uninhibited way.That's how we came up with the thought ofhaving a touch screen device at everytable,” says Motenko.

Motenko’s group actually wanted atouch screen device to implement theirgoal before the iPad came on the market.As it happened, planning and developingthe concept took a couple of years. “TheiPad had not been developed yet, but onceit was, it became very clear to us that itwas the perfect tool to create the type ofexperience that we wanted our guests toenjoy. We purchased the iPads the day thatthe iPad 2 came out.”

Guests are shown how to use the iPadsor they can order from a regular menu. Anitem is chosen. Start with the Kung Fusion— Brioche Bun / Certified Angus Beef/Cucumber / Wasabi Mayo / Sriracha Mayo/Pickled Ginger Slaw — then switch outbread, cheese, mayo or any item by slidingit off or on. Each change adjusts the total,allowing the customer to control the price.

Stack Your Own Burger with grilledonion, pickled onion, caramelized onion,onion strings, fried egg, applewood smokedbacon and avocado on whole wheat, glutenfree or pretzel bun; who needs the beef? OrStack Your Own Pizza with kalamata olives,Basil Pesto Sauce, Smoked Gouda or FetaCheese, pineapple or mushrooms. It’s yourpizza, stacked at the touch of a finger.

Servers are able and happy to bringadditional items after the order is served.

Besides the burgers, pizzas, salads andsausages; guests can stack sides, cookiesandwiches, shakes and the kids menu.

Currently there are three STACKEDlocations; Torrance, Cerritos and SanDiego. Check averages are just under $12with an average of 6,000 guests per week.More STACKED lcoations are planned, butno specific sites have been chosen yet.

Visit stacked.com to find a location andsee the entire menu.

SubstitutionsEncouraged Technology enhances guestexperience at STACKED

by Linda Mensinga

T H E B I Z : B E V E R A G E S


L ike mother says: sometimes you

just have to hold it.

She’s talking about wine, right?

It can be tremendous fun to cellar

a bottle for a few years and then

see how it’s changed.

There are numerous myths perpetrated about

proper wine cellaring and storage, and I’m here

to debunk those.

WINE ALWAYS NEEDS TO BE STORED

BETWEEN 50 AND 60 DEGREES

Only old or rare bottles purchased as an

investment need to be stored in cool,

temperature-controlled environments. If you’re

planning on drinking your wine within three

years, temperature consistency is more

important than a specific climate. Don’t allow

the wine to fluctuate in hot and cold

environments and keep it below 78 degrees, and

it should drink well for several years. Find a

basement or closet out of direct light and heat

with a consistent temperature and everything

will be A-Okay.

ALWAYS STORE YOUR WINE HORIZONTALLY

How soon will you be drinking the wine? If you

plan to age it for two or more years, then store the

wine horizontally, so that the liquid forms a seal

and keeps the cork moist to avoid wine-damaging

oxygen from entering. If you plan on drinking the

bottle within two years, the combination of cork

and capsule (the foil seal) should keep the wine

fresh and tasty even if stored upright.

WHITE WINE CAN’T BE AGED

Au contraire! Certain whites can be aged and

will drink impressively after a few years.

Although white can’t be aged as long as red

(thanks to higher acid levels and lack of

preserving tannins), white wines with lower

levels of acidity or residual sugar left in them

(think Chardonnay, Viognier, etc.) can be aged

and often improve with some cellaring.

YOU NEED A CLIMATE-CONTROLLED WINE

CELLAR OR WINE REFRIGERATOR

You don’t need to spend a bundle to cellar your

best bottles. You just need three things: a mini-

fridge ($100, or less if you find it used); an

appliance timer ($15); and a refrigerator

thermometer ($5). Plug the fridge into the timer

and into the outlet. Turn the thermostat to the

warmest setting, and wait for 12 to 24 hours. If

the temperature is between 50 and 60 degrees,

you’re set. If it’s colder, adjust the timer so that

the fridge turns off for more time. Trial-and-error

is key, but eventually you’ll find the right timing

to maintain that temperature. A new wine

refrigerator at a fraction of the cost!

You can take a $20 bottle of wine and turn

it into $100 bottle just by giving it some time.

Don’t be afraid to buy multiple bottles of wines,

sock them away, and see how great they taste

once they’ve matured.

Chris Kern is owner of the Chris Kern’s

Forgotten Grapes [email protected].

Wine Storage Myths by Chris Kern

www.westernexterminator.com

949-322-7590 www.michaelrutt.com

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great taste magazine 2012 mar/apr issue

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