Great Taste Magazine 2009 Spring Issue features Chef Arthur Gonzalez and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.
Travel the world with us and explore cuisine from different cultures. For a new, good read, be sure to get a copy of Simple Italian Snacks written by authors Jason Denton and Kathryn Kellinger. The visual step-by-step demonstrations will have you cooking in no time!
Chef Gabriel Caliendo shares with us in The Spice Rack five of his favorite spices from around the world, coming from Africa, Japan, the Middle East, and South America.
For our Produce Pick of the Month, we don’t have to travel very far. Yellow Tree Ripe Premium Peaches are grown in California, Michigan and Colorado and are the second biggest commercial fruit crop in the U.S. Perfect tasting in every aspect, these peaches are a must have fruit. Traveling to Boulder, Colorado for our Cheese Pick of the Month lands us in the hands of Haystack Mountain. Here we explore Red Cloud Cheese, which is complex, nutty, and creamy all at the same time. Firm with a nice bite; this cheese is one of their most popular and award winning.
Read up on our Q&A with Restaurateur Paul Fleming, and also snag a super simple recipe for Naan Bread with Chef Kate Averill in, The Baking Rack.
Our Sur Le Menu showcases Scallops. Very versatile and easy to prepare, we give you seventeen different local restaurants and their take on this delicious seafood staple.
Read up on Cuisine of the World with Chef Robert Johnson as he takes us through Central America, South America, Africa, the Middle East, the Mediterranean, Asia and Polynesia. There are so many different foods to be enjoyed if you take the time to find them!
Chef Victor Avila of Spaghettini shares with us his motivation and success of creating a family feel in his kitchen.
Last but not least, a meal wouldn’t be complete without a drink to accompany it. The Language of Drink shares with our readers different styles of drinks and how they vary from different parts of the world.
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!