Great Taste Magazine 2008 July August Issue features Chef Yvon Goetz and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.

In this issue, the salad takes the stage! Be sure to grab a copy of Out of the Frying Pan, by author Gillian Clark. This book tells of Clark’s journey to the top of the chef stratosphere, and also offers parenting advice and includes over forty of Clark’s best recipes.

The Produce Pick of the Month for this issue is Bing Cherries. These delicious bite sized treats are ideal for eating out of hand and adding a colorful pop to any summer dish! The Cheese Pick of the Month is Pleasant Ridge Reserve from Uplands Cheese. This cheese has done something no other cheese has ever accomplished before. On top of being a two-time Best of Show winner it also earned the title of US Champion. Must be some great cheese!

It’s summer time! Did you know basil could be used in soups, salads, sauces and pasta dishes? Chef Gabriel Caliendo talks about the lesser-used part of the basil plant; the seeds. Check out The Spice Rack to learn what basil seeds are commonly used for.

Summer in Southern California says it all. We’ve got everything from sun, sea, swimsuits, and the feature of this issues Sur Le Menu, salad! Salads don’t just have to be a plate of leafy greens. These featured salads are comprised of everything from duck to potatoes to caramelized almonds and Kobe beef.

Besides the already known health benefits, salads offer an array of endless possibilities. Salads are not only seen as an entree, but have also been popping up on appetizer menus and are commonly used as a side dish substitution.

Last but not least, read up on internationally renowned Chef Yvon Goetz and his accomplishments throughout his career. The list is quite extensive.

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

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

Chef De Cuisine
Yvon Goetz
Winery Restaurant & Wine Bar (The) ” Tustin
2647 Park Ave.
Tustin, CA 92782

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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