There is no love sincerer than the love of food. ~ George Bernard Shaw

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    THE RUMCHATA ROOT BEER FLOAT

    3 parts A&W Root Beer 1 part RumChata Combine over ice in a tall glass. Careful: to avoid separation please pour root beer over ice first, then add RumChata to cooled root beer. A&W® Root Beer is recommended as they seem to separate less than other brands. Like this: Like [...]
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    Quickee Burgers Redefines Quick Service Restaurants Format

    Quickee Burgers™, the world’s leading Quick Service Restaurant Concept, today announced the opening of it’s first location in Nevada: Committed to continuing the tradition of providing busy and on-the-go customers with much faster and more efficient burger drive-in services, Quickee Burgers is proud to offer hamburgers and fries that individuals can enjoy. The company takes pride in using a standardized systems and technology that will enable them to deliver products and services that are uniform and of high quality. With the introduction of this new hamburger restaurant concept, individuals will be able to experience a better service when ordering their favorite comfort foods. Since they were introduced in the United States in 1920s, hamburgers and fries have become the most favorite meals ordered in restaurants. Their popularity has paved the way for the introduction of drive [...]
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    RumChata’s Holiday Recipes!

     RumChata Pumpkin Pie Martini 2 parts RumChata 1 part vanilla vodka 1 part pumpkin liqueur (or substitute with 3 tbs pumpkin pie filling) Cinnamon Shake with ice and strain into martini glass – sprinkle with cinnamon   Mint ChocoChata Martini   2 Parts RumChata 1 Part chocolate vodka ½ Part green creme de menthe Shake and pour over ice in martini glass or swirl ingredients into a shot glass.   Nutchata RumChata Nutmeg Pour RumChata over ice and top with fresh nutmeg   Cinnamon Bun 4 parts RumChata 1 part light spiced rum Shake with ice and strain into a shot glass   Oatmeal Cookie 1 part RumChata 1 part Goldschlager A splash of Jagermeister Combine RumChata and Goldschlager in a rocks glass, add a splash of Jagermeister to taste oatmeal raisin cookies.   RumChocolata RumChata Ghiradelli Double Cocoa Powder Sprinkle RumChata with Ghirardelli Double Cocoa [...]
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    F&B Magazine and Chefs Roll: Chef of the Month ~ Ryan Clift

    Over the course of his 23-year career, Ryan has worked with some of the world’s best chefs, launched a highly anticipated TV show on the National Geographic Channel, and was deemed the gastronomic superstar of tomorrow by 10 of the world’s greatest chefs in the cookbook by Phaidon titled Coco.   What does your typical day look like? Ryan: My typical day starts off at 7am in the morning, or 6.30am, when my boys wake me up. Breakfast with my sons and wife. And then normally, I’m around into work by 9am with my head chef Paul pondering the day’s work, checking the reservations, making sure all our VIPs and regular customers are looked after. Then myself and Paul will start planning menus, making sure that all customers who dine here regularly always get to see new dishes. It might not be an entirely new menu but we try to customize it as much as possible to let them have [...]
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    NYC Sommeliers Go Head to Head at Wines of Chile’s Wine Bar War

    Wines of Chile hosted its first-of-a-kind competition, Wine Bar War, where New York City’s top sommeliers were challenged to build a pop-up wine bar in 10 hours inspired by Chile’s landscape, design and diverse portfolio of wines. Four sommelier teams were individually led by captains Victoria James of Marea, Morgan Harris, formerly of Jean-Georges, Chris Raftery (Court of Master Sommeliers certified) of Corkbuzz and Anna-Lisa Campos (CMS certified) of Momofuku. Held at Brooklyn event space, Villain, the evening event hosted over 400 VIP trade guests and consumers who enjoyed 32 wines of Chile’s diverse grape varieties, terroirs and styles. During the competition, attendees were asked to vote for the team that best encompassed concept and visual appeal, wine selection and knowledge, service and overall story. Ballots cast by attendees and judges, in conjunction with points [...]
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    F&B Magazine and Chefs Roll: Chef of the Month ~ Cedric Vongerichten

    Cédric Vongerichten was born in 1981 in Bangkok, Thailand, when his father, Jean-Georges Vongerichten was the Chef at the Oriental Hotel in Bangkok. Soon after, at the age of 2, Cedric moved to New York. It did not take long for him to find his calling. At the age of 9, he was already playing in his father’s kitchen at the Lafayette in New York, and by the time he was 17 he officially began his career as a chef at a restaurant in the Bahamas. He continued to learn about food and refine his techniques as he traveled the world to work at London’s Berkeley Hotel, Hong Kong’s Mandarin Oriental, and at El Bulli in Barcelona. A graduate of the prestigious Culinary Institute of America, he worked through the ranks at several Jean Georges Restaurants. After working as a sous chef at Jean Georges, he was appointed to his current position as Chef de Cuisine at Perry St Restaurant. Cedric [...]
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    Coyote Outdoor Living Introduces New Compact Professional Grill

    The compact game isn’t just limited to luxury cars. Coyote Outdoor Living, a Dallas-based innovator of high-quality stainless steel grills and accessories, recently introduced the newest edition to Coyote Outdoor Living’s suite of grills, the preassembled CCX2, or “Grill-in-a-Box.” This compact grill is a perfect solution for outdoor chefs with limited space. The 28-inch grill saves space and provides mobility, without compromising the performance, professional quality and design of Coyote’s C-series grill line. Meeting the needs of even the most demanding grill masters, the C-Series Grill in a Box includes two high-performance Coyote iBurners burning at up to 40,000 BTUs.   The stainless steel charcoal drawer comes with crank assembly to control the height and heat of charcoal. Burners aside, the CCX2 also features a warming rack and performance enhancing Heat Control [...]
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    F&B Magazine and Chefs Roll Chef of the Month ~ Barret Beyer

    Chef Barret Beyer is a Long Island native whose passion and dedication has allowed him to excel and succeed in every aspect of his professional and personal development. Born in 1976, he quickly displayed an affinity to creative culinary expression. His desire to help others and improve the lives of those who surrounded him led to the enlistment with the United States Coast Guard. It was during this time of military service where he first realized his life dream when taking on the responsibility of kitchen management while serving his counterparts. Upon completion of military service Chef Barret proceeded to further his education at Long Island’s Prestigious Culinary Academy where he graduated at the top of his class. Chef Barret successfully completed SERVSAFE certification and also passed the Nassau County Board Of Health Manager Certification course. Immediately after graduation [...]
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    A bold new look for Major Products

    Major Products, the stock and sauce specialists have innovatively changed the way they package their existing range of Superb Gravies and Sauces. The highly successful line includes Brown, Chicken, Turkey, Pork and Country Gravy as well as the seriously delicious Cheese and Nacho Cheese Sauces. Developed by chefs, for chefs, Major felt it was time to bring something new to the marketplace. This has come in the form of reinventing their Superb range by designing a new label and presenting the products in a foil pouch for guaranteed freshness. The feedback from customers has been sensational and Major are delighted at the overwhelming thumbs up. The new packaging looks much more visually appealing and now matches the quality of the first class product inside. The five gravies yield up to 1 gallon when prepared. With no artificial additives or preservatives and both Low Sodium and Gluten [...]
April 2015
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