Great Taste Magazine 2007 August Issue features Chef Evan Lite and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.

Summer fun – that’s what this issue is all about! Sun, sand, seafood and service. The produce pick of the month is Trumpet Royale Mushroom. These mushrooms have a wonderful nutty flavor, firm texture and an amazing shelf life.

Looking for a new read? Grab a copy of Honga’s Lotus Petal by Honga Im Hopgood. This book is a collection of Pan-Asian recipes. It’s very user friendly and has pictures that are just as appealing as the recipes themselves.

Get excited for soft shell crab season! In The Catch of the Day, Chef Steve Warner teaches us about the history of soft shell crab. In The Spice Rack, Chef Gabriel Caliendo discusses the difference between Sarsaparilla and Sassafras, commonly known as the summer root beer flavor we all know and love.

This issue’s Cheese Pick of the Month is Capriole Chevre from Greenville, Indiana. This goat cheese is perfect for the summer months because it is fragile, fresh and of the finest texture. No other cheese can deliver the impression of richness without the fat and calories.

Our Sur Le Menu features a high-end delicacy, lobster. Even though we all know lobster can stand perfectly fine on its own with a little butter, we share with you seventeen recommendations of local restaurants and their take on this succulent dish. Try them and let us know which one is your favorite!

Looking for a summer retreat? L.J. Carlson and our very own Editor Teri Williams, escape to the Sheraton Hacienda Del Mar Resort and Spa in Los Cabos Mexico. Read up on their experience and see what a wonderful time they had either eating shrimp tacos, strolling along the beautiful walkways to the beach or lounging in the infinity pool. This resort can definitely be recommended.

Our featured Chef de Cuisine this issue is Chef Evan Lite from the Sports Tavern in Trabuco Canyon. Evan shares with us his journey and the life changing moment when he decided he wanted to become a Chef. Read up on his incredible story. Last but not least, check out our calendar of events and stay up to date on all the exciting things happening locally.

Great Taste Magazine 2007 August 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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Chef de Cuisine
Evan Lite
Friends Sports Bar
Johnny’s Harborside
493 Lake Ave
Santa Cruz, CA 95062
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!

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