Great Taste Magazine

Rancho Santa Margarita is the new home of a third Bruxie location, with a grand opening on Tuesday, May 22nd!

The concept, unlike any in the nation, serves more than a dozen sweet and savory gourmet waffle sandwich offerings. Chefs, Partners and Concept Creators, Dean Simon and Kelly Mullarney, who opened their first Bruxie location in 2010 in Old Towne Orange, and second location one year later on the Birch Street Promenade in Brea Downtown, will open location number three in Rancho Santa Margarita (22205 El Paseo, in the location formerly occupied by OC Burger).

“There was no way to have foreseen this progression of the brand when we introduced the Bruxie concept to Orange County less than two years ago,” commented Dean Simon, Managing Partner of Bruxie. “We remain grateful for the response from the public. It was their outpouring of support that has led our expansion to this third location in Rancho Santa Margarita.”

www.bruxie.com

Posted by Suzanna

National Restaurant Association Announces Operator Innovations Awards Finalists

May 8, 2012

An independent panel of judges has selected the finalists for the National Restaurant Association’s inaugural Operator Innovations Awards. Three finalists in each of five categories – Sustainability, Technology, Food Safety, Health & Nutrition, and Menu Development– will be brought to Chicago for the Association’s 2012 Restaurant, Hotel-Motel Show this May. The winners in each category, plus an Innovator of the Year selected from all finalists, will be announced live during Destination: Celebration on Saturday, May 5. Read more »

National Restaurant Association Announces Operator Innovations Awards Finalists

May 8, 2012

An independent panel of judges has selected the finalists for the National Restaurant Association’s inaugural Operator Innovations Awards. Three finalists in each of five categories – Sustainability, Technology, Food Safety, Health & Nutrition, and Menu Development– will be brought to Chicago for the Association’s 2012 Restaurant, Hotel-Motel Show this May. The winners in each category, plus an Innovator of the Year selected from all finalists, will be announced live during Destination: Celebration on Saturday, May 5. Read more »

Good news!

Food Network is looking for professional cooks who have never had a food truck for “The Great Food Truck Race 3.”

You and two teammates could compete in a cross-country road trip with cooking challenges along the way. The prize? Your own state-of-the-art food truck.

If you’re interested please send your:

name, age, photo, proposed teammates and photos, and a description of your culinary background and an idea for your truck to:

FoodTruckRaceCasting@rrstaff.com

Good luck!

Posted by Suzanna

Qzina Specialty Foods, the premier importer and distributor of specialty chocolate, pastry and dessert ingredients in North America, today announced the grand opening of the Qzina Institute of Chocolate & Pastry. Located in Irvine, California, the Qzina Institute is a world-class training and R&D facility designed for chocolatiers and pastry chefs. The institute’s opening was planned in conjunction with Qzina’s 30th anniversary and marks a significant milestone for the company.

Pioneered by Qzina Founder and CEO, Richard Foley, the new $3.5 million institute will make Southern California a premier destination for chefs and food enthusiasts alike who are looking to expand upon their dessert and pastry skills and explore new techniques in quality chocolate and pastry making.

The Qzina Institute features a state-of-the-art demonstration auditorium with a fully-equipped test kitchen where presentations led by top pastry chefs and master chocolatiers will be held. The collaboration between culinary peers and industry professionals provides an incredible setting for the exchange of creativity and a place where desserts and pastries are taken to the next level. The institute also features a showroom displaying Qzina’s industry leading brands where customers can select and order the best products from America’s largest collection of professional chocolate, dessert and pastry ingredients.

“The vision of the Qzina Institute is to provide a place for professionals to experience the best of the chocolate and pastry industry,” said Foley. “Our goal is to help chefs expand their dessert repertoire and bring new creations to their guests. Customers who visit the institute will be inspired and surprised with what they can make and learn.”

Truly unique to the confectionery world, the Qzina Institute offers a Bean-to-Bar Chocolate Lab where participants can make their own chocolate, from start to finish. During an exciting two-day program, Qzina takes guests through the history of chocolate, from the Mayan origins to modern day production. Attendees learn first-hand how to roast, winnow, grind, refine and conche chocolate. The cocoa beans used in the Bean-to-Bar Experience are selected personally by Foley who travels around the world to search for cocoa beans with the perfect blend of unique origins and exceptional flavors.

“The Qzina Institute is the only place in North America where customers can experience the process of roasting their own beans and the artistry of making fine, handcrafted chocolate,” said Foley. “The Bean-to-Bar Experience represents Qzina’s deep appreciation for experimenting with only the highest quality cocoa beans in their truest form. Making chocolate from the bean to the bar is an unforgettable process that any chef will thoroughly enjoy.”

qzina.com

Posted by Suzanna

Chef/Owner Ryan Adams of Laguna Beach’s six-month-old Three Seventy Common Kitchen+Drink announces Uncommon Mondays: Almost Every Third Monday – a guest chef series where he will feature a different chef whom he highly respects and wants to showcase at his restaurant on the third Monday of select months.

Each guest chef will design a special prix-fixe menu ranging in price from $50 to $75 per person, with an additional cost for paired beverages. The customary Three Seventy Common menu will not be available on these designated Mondays throughout the year.

May 21:
Chefs Luis Perez & Alfonso Ramirez from Lola Gaspar in Santa Ana
Sept. 17:
To be announced
Oct. 15:
Chef Eric Greenspan at The Foundry on Melrose in Los Angeles
Nov. 19:
Chef Alex Ageneau of Breadbar in Century City and of pop-up Bistronomics 13

Three Seventy Common Kitchen+Drink
370 Glenneyre
Laguna Beach, CA 92651
949.494.8686
370common.com

Posted by Suzanna

FIG & OLIVE is about passion for the best olive oils, with cuisine based on genuine ingredients and a respect for flavors. Fresh, warm and authentic, the interiors embody the ambiance of the Riviera and coastal regions of the South of France, Italy and Spain – olive branches, pots of fresh herbs, and simple cooking have been its formula since the beginning.

Scheduled to open in 2013, Executive Chef Pascal Lorange – who began his training at a young age with three-star Michelin Chef Georges Blanc in Vonnas, France – will introduce a menu of refined elegance with classic flavors and the highest quality of ingredients inspired by the Riviera and coastal regions of the Mediterranean.

Small plates – perfect for sharing at the long white marble communal table and tasting bar – will range from Zucchini Carpaccio, a Fig Gorgonzola Tartlet, and Crostinis, to imported charcuterie, cheese, olives, and marinated vegetables. Main courses will include signature dishes such as Seared Sea Scallop with Truffle Artichoke Tapenade; Grilled Branzino glazed with fig balsamic vinegar, served with figs and snow peas, finished with a sweet Picholine Olive Oil; and Porcini & Gorgonzola Jamon Iberico Ravioli with Porcini Olive Oil. And, the exceptional wine list at FIG & OLIVE includes over 30 varietals from the South of France, Italy and Spain that are offered by the glass or bottle along with a selection of champagne.

With restaurants in New York and West Hollywood, FIG & OLIVE’s presence in Orange County will be exclusive to Fashion Island. Fashion Island is quickly becoming the center for shopping, dining and entertainment in Newport Beach, Calif., and today continues its renaissance with exciting news that further solidifies the area as the downtown of Newport Beach.

figandolive.com

Posted by Suzanna

Opened April 23rd,

Paninoteca Maggio, an exciting, fresh Italian bistro opening locally at 195 City Place
Drive, Santa Ana. The creation Cordon Bleu graduate of Chef Sharron Barshishat,
Paninoteca Maggio promises to delight and surprise local Italian food lovers.
Chef Sharron is the co-founder and former chef of a well-know food truck
“Great Balls on Tires” and has also worked as a Sous Chef alongside Jason
Neroni at Osteria La Buca in Hollywood. Chef Jason Neroni is also an Orange
County native with a vast culinary experience as the Executive Chef of
well-known Italian restaurant Porchetta in Brooklyn, NY. The two chefs
developed a friendship through their shared work experience and on the creation
and opening of Paninoteca Maggio.

Paninoteca Maggio menu will offer a varied selection of Italian sandwiches,
salads and the best espresso in town. What sets Paninoteca Maggio apart from
the others is Chef Sharron’s obsessive commitment to the quality of
ingredients and preparation that comes from years of training and a love of his
job.

paninotecamaggio.com

Posted by Suzanna

California Beef Council
Daniel’s Western Meat Products
Farmland
Ingardia Brothers
Manchester Farms
Maple Leaf Farms
Newport Meat Company

Celebrating its California take on authentic Mexican cuisine, Los Angeles’ Red O Restaurant, with Mexican Cuisine by Rick Bayless, introduced a brand new seafood-heavy menu on April 16, 2012, featuring light items with bright flavors, ideal for spring and summer. The Marisqueria menu will offer sustainable oysters, two mixed seafood options made for sharing, four ceviches, and more, as well as fish additions to the Mexican Classics section. The new dishes will be available nightly and can be enjoyed in Red O’s casual yet elegant, bright and airy space, which lends itself perfectly to a seafood focused meal.

“With such easy access to fresh seafood, it only makes sense that we further emphasize the bounty that we’re able to get here in Los Angeles,” Bayless says.

www.redorestaurant.com

Posted by Suzanna

Creative Directors Steve Trowbridge and Tim Rheault are pleased to announce the debut of their newest venture, RHETROACTIVE, which introduces an innovative design approach to hospitality, retail, community developments, and cultural/entertainment concepts. Infusing their work with over 10 years of experience in the worlds of leisure and entertainment design—including directorship roles at industry leader Goddard Group—the duo seamlessly blends architecture, interior design, master planning, and brand development into one symbiotic process for creating compelling experiences.

“We’ve had the opportunity to work on projects of every conceivable shape, size, and type in destinations around the world—from the Georgia Aquarium in Atlanta and the Hershey Food Company’s whimsical retail experiences, to the recently opened Galaxy Macau resort on the Cotai Strip,” Rheault says. “With RHETROACTIVE, our goal is to bring the design approach we’ve perfected for over 10 years in the leisure and themed entertainment industry to the more mainstream design world, with a specific focus on hospitality, retail, and cultural attractions.”

rhetroactive.com

Posted by Suzanna

Master Sommelier and Chicago television celebrity Alpana Singh announces an exciting new project. Singh plans to open The Boarding House in the historic building located at 720 North Wells.

The Boarding House, designed by celebrated Chicago architect Jeremiah Johnson (Kamehachi, Hubbard Inn), will be an upscale multi-level restaurant and wine bar in a vintage building that, at one time, functioned as a boarding house. The name itself pays homage to boarding houses and the integral role they played during an era of great economic boom, in the late nineteenth century, which featured the Columbian Exposition and World’s Fair in Chicago. Boarding houses, many of which were operated by women, provided food and lodging, as well as a source of familial and cultural comfort for the city’s immigrants who came to seek their fortune in Chicago. The Boarding House will offer guests a modern dining experience inspired by a bygone era, in terms of food, libations, ambience, service, and beyond.

The food will reflect the cuisine of classic and new world wine producing regions with a nod to the cultural diaspora of Chicago. Singh says, “The Boarding House will be a sommelier driven restaurant where the wine program will inspire the menu. During my travels, I often discover amazing wine and food experiences and I will now have an opportunity to share these culinary souvenirs with our guests.” The beverage program will be curated by Singh and will feature her favorite wine selections from all over the world in addition to classic aperitifs, cocktails and craft beers.

The Boarding House will open Summer 2012

www.boardinghousechicago.com

Posted by Suzanna

At Tommy Bahama the beginning of Spring is marked with sexy swimsuits, sophisticated yet relaxed sportswear, and some of the freshest, spiciest, wickedest drinks you could hope to sip on. This season of rebirth and renewal we are marking with the most flavorful drinks we could mix up. So welcome the warmer months ahead by freshening up your wardrobe and mixing up these tantalizing drinks of the month. And if you can’t get to one of the 13 Tommy Bahama Restaurant & Bars, try bringing paradise home by following these recipes.

Spicy Kumquat Margarita – Add some kick to your drink mixing routine by slicing and stirring in some spicy jalapeno. This flavorful twist on your basic margarita will have you dreaming of a Mexican vacation. Muddle the jalapeno and kumquat in the lime juice, add Sauza Conmemorativo, Cointreau and scratch sour. Add ice and mix. Pour into glass, garnish with a jalapeno slice.

2 dime sized jalapeno slices
1 kumquat, sliced
½ lime squeezed
2 parts Sauza Conmemorativo
1 part Cointreau
1 ½ parts scratch sour

Wicked Pineapple Swizzle – At Tommy Bahama we are not known for our wicked side – but it is the ideal description for this swizzle libation created by Tommy Bahama Rumologist Jack Terry. He took fresh pineapple juice and added a velvet Falernum for a taste that is so good…it’s bad. Add all ingredients together except the soda water. Mix over ice in glass. Top with soda. Garnish with a lime slice.

2 parts Mount Gay Eclipse
¾ part Velvet Falernum
1 ½ parts pineapple juice
2 dashes bitters
1 part club soda

Pear Flower Martini – Spring time is the perfect time to indulge in a light and fresh cocktail infused with the sparkling bubbles of champagne…a perfect sipper for those warm spring weekends. Add all ingredients together except the champagne. Shake with ice 20 times. Pour into a martini glass and top with champagne. Garnish with a mint sprig.

2 parts Pear Vodka
1 part St-Germaine
¾ part scratch sour
¼ part champagne or sparkling wine

Please drink responsibly.

www.tommybahama.com

Posted by Suzanna

Are you the kind of person who takes a hands-on approach to solving problems? If so, then Share Our Strength’s Great American Bake Sale is the perfect way to fight childhood hunger!

For many participants in Great American Bake Sale, what begins as a simple way to bake as a family for a good cause turns into a life-changing experience.

Jerry and Gail Fitzpatrick and their children, Dylan and Caitlin — a family who wanted to do something about childhood hunger in their local community.

Although the bake sale the Fitzpatricks hosted didn’t raise a large amount their first year, they were determined to stick with it. Their perseverance has paid off: for every year they’ve participated, they’ve surpassed the amount of funds raised the previous year and have raised $8,000 in the past 6 years!Raising money is just part of the story. Not only did they raise funds to fight childhood hunger, the Fitzpatricks bonded as a family and gained a deeper connection to those around them. As they’ve grown older, Dylan and Caitlin have been learning real world skills like promotion, soliciting donations and, of course, baking. Their mother proudly observes that her children have become more community-focused rather than self-focused.

www.strength.org

Posted by Suzanna

MALDEF (Mexican American Legal Defense and Educational Fund), filed lawsuit against the famed Robertson Boulevard restaurant, The Ivy, for violating the Fair Employment and Housing Act (FEHA), and discriminating against a former employee. The suit was filed in California Superior Court in Los Angeles County.

The lawsuit charged that The Ivy wrongfully terminated its employee on the basis of his medical condition at the beginning of last year. FEHA is a California protection that prohibits employment discrimination based on medical condition; race or color; religion; national origin and many other factors.

“The Latino workforce is the backbone of many critical industries in California, including the restaurant industry,” stated MALDEF President and General Counsel Thomas A. Saenz. He added, “Latino workers deserve protection, like anyone else, from discrimination based on bias against health condition or based on any other irrational bias.”

The Plaintiff was a fully qualified employee in good standing at The Ivy for five months before he was wrongfully terminated. He was diagnosed with HIV in December 2010 and in January 2011, began taking necessary prescription medications to treat his condition. Unable to finish his shift because of strong side effects from his medication, the Plaintiff went home ill to regain the strength he knew he would need to perform his duties as a busser to the best of his ability. He was subsequently asked by management not to come to work for the rest of the week.

The Plaintiff’s doctor confirmed that he was able to perform his job for the remainder of the week despite his medical condition. Instead of accommodating him according to state law, The Ivy terminated the Plaintiff.

”The Ivy cannot target employees with HIV for discrimination. Individuals in these vulnerable situations are in particular need of their jobs, and any employer choosing to discriminate faces the possibility of a civil suit,” stated Victor Viramontes, MALDEF National Senior Counsel.

The Ivy’s failure to accommodate the Plaintiff according to doctor’s orders and its decision to unfairly terminate him both violate civil rights protections. MALDEF is committed to seeking justice for all vulnerable Californian’s terminated by their employers in violation of state and federal laws.

Posted by Suzanna

Chef, food correspondent, sommelier, lifestyle expert, and radio host Chef Jamie Gwen will host special cooking demonstrations at The Taste of Orange County at the Verizon Wireless Amphitheater, June 16th and 17th.

At the Taste of Orange County™, more than 50 restaurants and 40 wineries are expected to be part of this two-day event, which will include signature restaurant tastings, cooking demonstrations from celebrity chefs, a wine auction and seminars from some of the top vintners in the world. In addition, a variety of entertainment and music events will be showcased throughout the festival. Wine and beer tastings, among other activities will also be there.

Join the fun and food at 8808 Irvine Center Drive from Noon to 10pm on Saturday, June 16th and from Noon to 8pm on Sunday, June 17th.

www.tasteoc.com

Posted by Suzanna

For the latest tips, recipes, videos and other goodies from Great Taste’s beloved community of Chefs, please click:
www.great-taste.net/oc-chef-feed

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3/27/12

Part of Cooking with OC Chef video Series, Chef Chris Hutton of Fleming’s Steakhouse shares his recipe for Lobster Cobb Salad
www.great-taste.net/blogs/videos/the-restaurant-whisperers-chef-chris-hutton/

Chef Don Schoenburg reminisces cooking memories with his mother and grandmother, how his love for fresh game and seafood brings him back to his roots, and how all his training and hardwork in Orange County prepared him for challenges in his new home, overseas.
www.great-taste.net/blogs/chef-don-schoenburg/hunting-and-fishing-meet-chef-don-schoenburg/

3/22/12

Our good friend and regular columnist, Chef Katie Averill, recounts her latest Great Taste piece on Chef Manny Gonzalez of TAPS and teases us on an upcoming adventure with Great Taste Editor-in-Chef Teri Williams
www.great-taste.net/blogs/katie-averil/out-and-about-with-teri-williams/

The Old Spaghetti Factory brings its long tradition of affordable family dining to the newest location in Rancho Mirage. Opening March 9, 2012, the new restaurant is located at 71-743 Highway 111, Suite A in Rancho Mirage, Calif.

The Old Spaghetti Factory specializes in traditional Italian family-style dining, offering Palm Springs residents and visitors complete, affordable meals in a fun and festive atmosphere. With the opening of the new location in what was formerly the Bing Crosby’s Restaurant & Piano Lounge, The Old Spaghetti Factory now has 18 locations in California.

“It’s been a long-term goal of ours to open a restaurant in the Palm Springs area,” said Chris Dussin, president of The Old Spaghetti Factory. “This is a great community and we believe that our family friendly focus will prove to be a very popular option for local residents and visitors.”

www.osf.com

Posted by Suzanna

The American Culinary Federation (ACF), the nation’s largest organization of professional chefs, released its 2011 Salary Study and Salary Calculator today, the first since 2008. The study of more than 2,700 ACF members reveals valuable industry statistics on average salaries, length of workweeks, highest paying industry segments, gender pay discrepancies and the financial benefit of obtaining ACF certification.

“As a national organization, we represent America’s culinary professionals, from entry-level cooks to Certified Master Chefs®,” said Michael Ty, CEC, AAC, ACF National President. “Some of the encouraging signs from the 2011 ACF Salary Study are that even with the unsteady economic climate, the unemployment rate remains low for culinary professionals. Data also confirmed that those with ACF certification earn higher average total compensations.”

“This study provides us with a snapshot of the state of our industry, both the good and the areas that need improvement,” said Ty. “The income disparity between men and women is something that cannot be ignored. Equipped with this knowledge, we as a Federation are currently developing ways we can help improve gender equality in the professional kitchen.”

The 2011 study features responses from 2,711 culinary professionals who are ACF members. The vast majority, 88%, were employed or self-employed full time. More than one-third of respondents were executive chefs. Four out of every five respondents were male. More than 52% were 45 years or older and nearly 40% held an associate degree. The average base salary of all respondents was $63,786.

Some of the findings from the 2008 survey were:

The average ACF member made an annual salary of $54,100. On average, chefs who held the Certified Executive Chef (CEC) or Certified Executive Pastry Chef (CEPC) designation or higher earned $10,900 more per year. Corporate organizations typically paid higher salaries than other places of employment.

Purchase the Survey
ACF members who responded to the survey will receive the entire report and can access the Salary Calculator in the member login area of the ACF website. All other ACF members can read the Executive Summary and access the Salary Calculator in the member login area of the ACF website. The complete study and Salary Calculator can be purchased for $25 by ACF members and $100 by non-members in the ACF e-store.

www.acfchefs.org

Posted by Suzanna

Goose & Gander, the new wine country gathering place in St. Helena, Calif., located at 1245 Spring Street at Oak – just off Highway 29 (also known as Main Street), is scheduled to open late April 2012.

With a team lead by Executive Chef Executive Chef Kelly McCown, Bar Manager Scott Beattie, General Manager Marcus Marquez, Wine Director Cristina Merrigan and Proprietor Andrew Florsheim, Goose & Gander is an energetic and welcome addition to Napa Valley’s exuberant and renown food and wine scene.

Set in a more than 4,000 square foot craftsman-style bungalow, guests are invited to enjoy artisanal cocktails and fine wines and to savor Chef McCown’s delicious rustic fare at a leisurely and relaxed pace. The chef will offer housemade charcuterie, shareable plates of seasonal temptations such as Hot Skillet Roasted White Prawns, Hand-Pulled Burratta and Hand-cut Steak Tartare. Entrees will include The G&G Burger with Duck Fries, Seared Scottish Salmon and River Stone Pressed Chicken. Something sweet created by Chef McCown might be “The Goose Sundae,” Salted Caramel and Chocolate Tart or Coconut Cake with Banana Pastry Cream, Coconut Ice Cream and Crème Anglaise.

Goose & Gander
1245 Spring Street at Oak
St. Helena, CA 94574
707-967-8779
www.goosegander.com

Upstairs Dining Room: Open Daily from 4:00 to 10:00 p.m.
Basement Bar: Open Daily from 4:00 p.m. to 12:00 a.m.
Lunch slated to start in May 2012 and The Garden will open after Memorial Day

Posted by Suzanna

After 16 years, Taste of Orange County is making coming back to Irvine’s Verizon Wireless Amphitheater.

It’s scheduled for June 16-17, 2012 with an expected attendance of 20,000.

“We are excited to bring back this amazing festival to the residents of Orange County,” said Todd Wallin, event director for Taste of Orange County. “Our goal is to work with Orange County’s premiere chefs, winemakers and entertainers to create a one-of-a-kind experience.”

This festival will join together all-star talent from both the entertainment and culinary industries to celebrate the food and drink culture throughout Orange County. More than 50 of OC’s top restaurants and 75 premium wineries are expected to be part of this two-day event, which will include local restaurant tastings, cooking demonstrations from celebrity chefs, wine tastings, a wine auction, and seminars from some of the top vintners in the world. In addition, a variety of entertainment and music events will be showcased throughout the festival.

In an effort to give back to the local community, the Taste of Orange County team has selected Orange County Food Bank as one of the event’s top charities of choice.

Mark Lowry, director of The Orange County Food Bank, says, “our partnership with the Taste of Orange County will generate resources that will expand our capacity to serve people during this economic downturn.”

Please visit www.tasteofoc.com for information or contact Todd Wallin at todd@tasteofoc.com 949-419-6969

Posted by Suzanna

FREEBIRDS World Burrito, the fast casual burrito joint with the rock ‘n’ roll attitude, announced today it will open in Huntington Beach, California on Tuesday, March 20, 2012. To celebrate, FREEBIRDS will give the first 25 guests in line free burritos for a year.

FREEBIRDS is about awesome burritos (plus burrito bowls, salads, nachos and more) and freedom of choice.   As guests join the queue, they are partnered with a team member, known as a “Roller,” who helps them choose from four sizes of burrito made from four possible flavors of tortilla. Burritos are hand-rolled with the guest’s personal selection from more than 40 freshly prepared ingredients including grass fed beef, hormone-free chicken, all natural slow roasted carnitas topped with hand cut veggies, signature Death Sauce and Bad *ss bbq, queso and guacamole.  The restaurants have a free-spirited ambience with a rockin’ soundtrack, reminiscent of a late-’60s rock ‘n’ roll roadhouse. It’s Not Normal!®

Posted by Aaron

Mi Casa Restaurant and Bar is opening their second location this Spring in Rancho Santa Margarita.  The 5,500-plus square-foot restaurant interior will feature brick accent walls, reclaimed wood and repurposed materials, flat screen TV’s, a bustling bar area, semi-private dining rooms, an open kitchen, an original custom painting by local artist Todd Marinovich, and inviting dark booths made of reclaimed wood. The Rancho Santa Margarita location will also feature a large covered outdoor patio that includes a fire place, and outdoor dining, all of which are available for private parties, corporate meetings and other affairs.

Posted by Aaron

Legendary Rocker Partners With Restaurant Impresario Michael Zislis And Concert Promoter Dave Furano

To Open and Franchise A New Restaurant Concept For Music Lovers

On April 3rd, legendary rocker Gene Simmons will be launching his new restaurant venture, Rock & Brews.  The new restaurant will focus on musicians favorite dishes, as well as an award-winning craft beer selection with artisanal breweries from around the world.  The casual American menu features burgers, pizzas, and sandwiches as well as a myriad of appetizers and desserts.  Rock & Brews features multiple large screen televisions that continuously screen concert videos and live recordings of the greatest rock concerts of all time with state-of-the-art sound.

Posted by Aaron