Great Taste Magazine 2011 July August Issue features Chef Jeff Platt and the professionals with resources, recipes, beautiful photos and many tasty tidbits.
It’s that time of year again; Let’s all go to the Fair! Our July/August 2011 issue showcases local chefs who are teaming up with celebrity chefs to prepare their own versions of fair food. For coffee lovers, read about hot and iced beverages anywhere from a creamy coffee soda to a coffee-cola float.
For those interested in enjoying elegant but simple recipes, check out Michael Mina: The Cookbook, from award willing Chef and Restaurateur, Michael Mina. With gorgeous photographs of his creations, it is not only a cookbook but also a piece of art. Mina has also granted full access to the classic, most popular dishes from his restaurants in his cookbook.
Chef Katie Averill shares one of her favorite desserts, Bananas Foster from New Orleans as she explores different regions of the United States through authentic meals.
Our featured chef of the month, Chef Jeff Platt, discusses how he created a dining experience to propel O’Neil’s restaurant at Arroyo Trabuco Golf Club in Mission Viejo to the front of the minds of diners and foodies alike.
For something unique in flavor, fragrance and sweetness, try a Tree Ripe Pluot, the Produce Pick of the Month. This month’s Cheese Pick of the Month is Fiscalini Aged Cheddar 30 Month. Buttery, earthy and savory are notes that Fiscalini Farmstead’s Aged Cheddar sing.
Also in this issue, Celebrity Chef OC benefitting Meals on Wheels netted approximately $82,000 with much help from not only local Chefs, but student volunteers as well.
Join us at the OC Fair as we watch chefs prepare their own takes on fair food as well as give demonstrations for healthier options. Featuring all kinds of food from Armadillo Eggs to Wahine Weenie Aka Spam Dogs toBacon N Cheese Stuffed Burgers with Onion Jam.
Last but not least, escape to Destination: Santa Barbara. Enjoy recommendations garnered from our friends on everything from breakfast, fine dining, sweet treats, Japanese, local hot spots, to seafood.
Great Taste Magazine 2011 July 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
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 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!