Great Taste Magazine 2014 May June Issue, discusses Round It Up America and how restaurants like Yard House and Lucille’s have paved the way to make change.
It is time to step out and lend a helping hand to someone in need. Restaurants across the country are becoming Mission Partners for a program called Round It Up America. By donating extra change, guests can now round up their checks to support local non-profits in their area. In this issue, learn about this great opportunity to reach out to the community and how restaurants like Yard House and Lucille’s have paved the way to make change. It can not only benefit your business, but also make your team aware of the people in need in your own city.
Want to experience dining in a different way? Then “Eat With Your Eyes” and see how chef’s present their dishes in elegant and unique ways. From Chef Keith Stich’s Guacamole Tasting Bridge at Red O, to Chef Alfonso Ramirez’s Duck Cassoulet served in a rustic Le Creuset pot, experience what gets mouths watering. It truly is love at first sight.
If you have ever been a server or want to see what nightly adventures a server experiences throughout their shift, read “The Good, The Bad and The Ugly.” Any given night on the job is full of people who are touchy, disrespectful or just plain rude. However, there are a few gems that walk through the doors who can turn a bad day around with an act of kindness or a simple encouraging smile.
Crowdfunding has taken the entrepreneurial world by storm with platforms like Kickstarter and Indiegogo. Want to get your business or creative endeavor off the ground? “The Art of Crowdfunding” covers the many elements that can help you successfully promote your idea and raise money. With success stories from local Orange County restaurants, read how your dreams can become a reality.
There’s some strange and exotic spirits popping up behind the bar. James Wood raises the bar and teaches us how to use these unlikely spirits as staples for every craft cocktail bar and at-home cocktail enthusiasts.
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!