Great Taste Magazine 2008 Nov/Dec Issue features Chef Scott Raczek and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.
Happy Holidays! Great Taste is getting into the holiday spirit with some helpful tips and yummy treats. This can be a stressful time for everyone but especially those of us in the restaurant business. Crowds are getting bigger and balancing work with home life can be more stressful than ever. We are here to help with a look at where this stress comes from, how it affects us and those around us and how we can minimize and manage it.
This is also a great time to introduce new promotions and capitalize on investments. In our L’entree section Tom Hope, director of culinary at TAPS Fish House and Brewery, offers us a look at how he creates valuable promotions. Tom offers tips on how to create deals that are too good to pass up but still generate a sizeable profit. We also put in a little food for thought about extending happy hours and getting customers more involved, just a little something to consider during this holiday season.
Our featured chef this issue is Chef Scott Raczek of Mr. Stox in Anaheim. Chef Raczek explains how he has made Mr. Stox a fixture in the Anaheim restaurant community and why he believes it is essential to be involved in every aspect of the restaurant. For this issue we are also highlighting one other bright spot in the restaurant world, Shannon K Jones, general manager of Scott’s Seafood Restaurant. A true OC girl, Shannon has had an incredible journey at Scott’s from server to general manager and here at Great Taste we feel that’s a story worth sharing.
We couldn’t finish this issue without indulging in some of the flavors of the season. Duck is a delicious option for holiday dinners and some of the best duck entrees are right here in Orange County from Fresh Foie Gras at Pascal to Muscovy Duck Breast at White Horses, there is plenty to choose from. Finally we celebrate 12 days of holidays with a special cocktail recipe for each day. Have a pumpkin pie martini on Thanksgiving and a Sparkling Hibiscus on New Year’s, plus 10 more holiday themed creations for everything in between.
Great Taste Magazine 2009 Spring Issue covers the restaurants and the professionals with resources, recipes, beautiful photos and many tasty tidbits. Great Taste Magazine, the premiere connection to all the key decision makers in our local Southern California restaurant industry. Each month our 15 year-old full-color trade publication reaches thousands of the area’s top restaurant owners, general managers, executive chefs and buyers. Take a tour through the magazine. Each issue features a restaurant and local chef, and is packed with the timeliest information, critical operational tips and other industry news important to our readers.
Update! Even in these tough economic times, it’s clear our readers still have Great Taste! We’re happy to announce that our circulation has increased and we’d like to thank each and every one of our readers for helping make Great Taste Magazine the go-to source for Orange County restaurant information.
Great Taste Subscribers: 6,000 – E-subscribers: nearing 15,000 – Industry Newsletter: over 10,000
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Teri Williams has her finger on the pulse of the local hospitality industry like no one else. Fifteen years as editor and publisher of Orange County’s only hospitality trade magazine combined with her consultancy for the non-profit sector and her public relations expertise give Williams a far-reaching, varied and unique perspective of the industry. Besides her esteemed Great Taste publication, she has extensive experience in the travel industry (retail agent and wholesale), event planning and volunteerism. Williams has contacts around the globe in the restaurant, hotel, media and travel trades. She has also been applauded for her enthusiastic charity work and has chaired numerous chef, food and wine events on behalf of local non-profit organizations, for which she has helped garner more than $1 million in donations through the years. Known for her unflagging enthusiasm, entrepreneurial spirit, can do attitude and joie de vivre, Williams is a constant presence and authority on the OC culinary and hospitality scene.
Great Taste would not exist without our enthusiastic and generous contributors, which is why we want to turn the spotlight on them! We’ve got chefs and students, teachers and experts – so read on to meet the wonderful people that write for your pleasure. They all have Great Taste!