Great Taste Magazine 2015 Jan Feb Issue cover
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The Great Taste Magazine 2015 Jan/Feb Issue is here! Inside the issue we are highlighting style in the kitchen and we’ll introduce you to some chefs that have it. Discover the cheese and produce of the month, also with craft beer booming over these past years we give you tips on pouring it into appropriate glassware.

In this issue, we introduce to you some fresh new faces in the business that are sure to impress. Our cheese and produce picks of the month are highlighted as well as the increasing popularity of premium chocolatiers in Orange County. We also would like to extend a big congratulations to those restaurants mentioned in the issue who are celebrating milestone birthdays this month, including Costa Mesa 55 Tavern+Bowl, the Cannery and The Original Fish Company!

In this issue, we highlight one of the fastest growing seafood items on menus today, octopus. Be sure to check out the several Orange County restaurants mentioned featuring octopus on their menus, as well as Chef Danny Godinez of Anepalco’s Cafe’s recipe using octopus.

Our features this month focus on quick, creative and healthy dining options popping up all over town. “Fast casual” is the new term used for a quick way to get fresh ingredients and cuisine leaning toward specialty niches. Whether you are looking for vegetarian, organic, vegan, farm-fresh, or just plain healthy and delicious dishes, we have rounded up several different restaurants and their menu items that fit that description.

Also featured in this issue is the much anticipated return of Foie Gras in California. The two-year ban was overturned on January 7 and chefs are acting fast to order their Foie Gras to get it back on their menus.

James Wood, Owner/Mixologist of Outlaw Bar Consulting, explains the key things one can do to create a successful environment for entertaining customers, and to make sure those customers come back again.

Lastly, Sommelier Jorn Kleinhans gives us his tips and tricks for noticing the difference between lower-quality wines and high-quality wines. He says in his article, “There is actually a very strong relationship between price and quality, but it takes thoughtful practice for the connoisseur or sommelier to identify these differences.

Great Taste Magazine 2015 Jan/Feb 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

If you’d like to join in on the fun, let us know Click here to send us an email (please enter which you’d like to subscribe to in the subject line).

Teri Willliams
Editor in Chief
Teri Williams

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!