Great Taste Magazine 2007 March Issue features Chef Nick Phelps and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.
We mark March as the season of Brunch. With Mother’s Day and Easter just around the corner, restaurants all over are gearing up for heavy traffic between mid-morning and mid-afternoon. To help get you through these busy days we have rounded up a few tidbits to make you smile in this issue of Great Taste. Chris Snyder, General Manager at TAPS Fish House and Brewery, even gives some useful advice on how to prepare for the madness. With Mother’s Day and Easter Brunches there is usually plenty of champagne. Kristin Markley Woodward of Oysters Restaurant in Corona del Mar discusses some of the best champagne concoctions for these events and how to order them. She even gives us a recipe for a fun cocktail called The Mother in Law. Of Course many restaurants are now offering a B.Y.O.B option, allowing customers to bring in their own bottles. Liquor Licensing expert, lawyer Mike Cho, gives us a rundown on the positives and negatives of instilling a B.Y.O.B policy at your restaurant. Our Featured Chef this month, Chef Nick Phelps of 320 Main in Seal Beach and Commonwealth in Fullerton, has seen his fair share of brunch seasons-and has lived to tell us about it! Between running back and forth between the two restaurants he helped establish, Chef Phelps finds time to tell us about his background in the restaurant industry and how he maintains his sanity in trying times.
Great Taste Magazine 2007 March 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.
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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!