Great Taste Magazine 2008 March | April Issue

Great Taste Magazine 2008 March April Issue features Chef Jack Daniel Robertson and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.

Going Green is on the minds of more and more people these days but many chefs worry that going green will hamper the taste of their food. However it is possible to save the environment while still savoring food and in this issue of Great Taste we shine a light on a few simple ways to go green. We give you the full run down on everything from changing to energy efficient light bulbs to the role food plays in the popular fuel alternative, bio-diesel.

Chef Jack Daniel Robertson is certainly on the green trend as he runs Tantalum Restaurant in Long Beach. Born and raised in the Orange County area, Chef Jack realized he wanted to be a chef while he was in business school. He dropped out and started attending Orange Coast College’s Culinary School where he grew to become the innovative chef he is today. He was kind enough to share his story with us as well as a delicious recipe for White Marble Double Cut Pork Chops with Cornbread Sausage Stuffing, Apple Mojo and Mache Greens. We continue our delicious indulgence in the world of Pork Chops in Sur Le Menu with some of the best Pork dishes from great restaurants around Orange County.

Coffee and teens may not be two things you would normally associate together but as the coffee trend grows ever larger, teens are getting on the cafe bandwagon. Just ask Aroma Cafe in Studio City, who is featured in our Trends section this month. Aroma is so hip, they boast a crowd of mostly under 20s and even a celebrity or two.

This issue marks a first with our new beverage correspondent Steven F. Ackad. In every issue he will be offering up what’s new in the world of drinkable delights. We herald in his arrival into the Great Taste family with a look at his background and the kind of stuff we can expect to see from him in future issues.

Dining is a complete experience. If the service is terrible, just remember the restaurant industry is competitive and your business will be appreciated elsewhere.

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!