Great Taste Magazine 2010 May June Issue features Chef Gabe Caliendo and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.

In this issue of Great Taste Magazine, the spotlight will be on the packaging of food and changes that are being made. As we hurtle into the new decade of renewable energy, one main topic on everyone’s mind is going green. Nearly half of consumers are willing to go to a restaurant that is environmentally conscious and have leftover packaging that is eco-friendly. Many companies are starting to make eco-friendly packaging products that are recyclable and reusable since they are made out of a corn based product. These eco-friendly packaging’s use up to 50% less fossil fuel and emit a lower level of greenhouse gases. Styrofoam was once the go-to material for packaging, but now they better watch out for these new eco-friendly packaging and government regulations to ban Styrofoam!
This issue also touches on past Top Chef contestants in Los Angeles. Readers will get updated with what contestants like Ilan Hall and Stephan Richter are now up to after the competition. We also had a quick chat with Season 5 fan favorite, Fabio Viviani about his experience with Top Chef and his upcoming show Fabio: A Catered Affair. Curious about what Chef Viviani and other past Top Chef contestants have to say? Well, you must read this article then! Aside from catching up with Top Chef contestants, we also chatted up with Chef Gabe Caliendo, chef of Lazy Dog Cafe. He talks about his early beginnings in the culinary industry and his time at Lazy Dog Cafe. Nightmares are unavoidable in any industry you work in. Find out the worst nightmares restaurant proprietor, Joe Manzella from Taps Fish House & Brewery and The Catch, managing partner, Heather Avery from Roy’s Anaheim, and operating partner, Russ Bendel of Fleming’s Newport Beach had to deal with at their restaurant in The Biz section of our magazine. You would never imagine what happened that night!

Great Taste Magazine 2010 May June 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
Gabriel Caliendo
Lazy Dog Restaurant & Bar – various locations
1623 W Katella Ave
Orange, CA 92867
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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