2012 March April Issue Cover
Order Print Issue of Great Taste Magazine 2012 March April Issue

Great Taste Magazine 2012 March April Issue features Chef Manuel Gonzalez and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.

From sweet to pickled and brined, Great Taste Magazine 2012 March April issue reveals the creations and adaptations of recipes. Read about some drink creations as well, and the importance of restaurant service.

Learn about the history, present methods, and future of pickling. Did you know that contemporary fine dining restaurants are incorporating this traditional preservation process into their dishes? Chef Manual “Manny” Gonzalez discusses his beliefs about what great food and great service mean for a successful restaurant. He finds adventure and inspiration by dining out elsewhere.

For those looking for recipes to bring home, pick up a copy of Heston Blumenthal at Home, a cookbook containing chapters of eclectic recipes and a how to on the brining process. Brining is perfect for those who have a saltier palate.

For something sweeter, try Bill Bee’s Wildflower Honey, the Produce Pick of the Month. Look out for this month’s Cheese Pick, Oregonzola Blue Cheese. It is Oregon’s interpretation of Gorgonzola Cheese. Pair it with a Pinot Noir or turn it into a fondue.

Melanie Hohman did not let her son’s food sensitivities and limited diet stop her from creating sweet treats and dedicating her bakery to gluten-free, nut-free, and egg-free goods.

Chef James Lambrinos’ Q&A shows his devotion to environmental-friendly ingredients and food handling with recycling and going organic.

Also in this issue, find today’s trends of the food industry. Start with a cocktail brought to you by Los Angeles-based mixologist, Joel Black. His recipe for Midnight Lush contains berries, mint leaves, lemon juice, and agave nectar. Chef Phil Knoke explains in further detail how brining, or soaking meats in salty solutions, can keep different meats tender, moist, and flavorful.

Last but not least, Chris Kern gives a lesson on storing wine, including appropriate temperature, angle, aging, and more!

Great Taste Magazine 2012 March April 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

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 Willliams
Editor in Chief
Teri Williams

Teri Williams has her finger on the pulse of the local hospitality

Chef Manuel "Manny" Gonzalez 01
Chef Manuel (Manny) Gonzalez

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!