Great Taste Magazine 2011 March April Issue features Chef Miriam Ramirez and many restaurant and professionals with resources, recipes, beautiful photos and many tasty tidbits.

In this issue, read about the newly renovated Mi Casa Mexican Restaurant & Bar in Costa Mesa. This restaurant has not been updated since it’s opening in 1972. The newly designed bar incorporates original elements of added retro memorabilia. Be sure to taste our suggested Herb Cocktails that are not only inventive, but also fun!

For a great new read, check out The World’s Best Whiskies, written by Dominic Roskrow. Organized by type and region, this book features 750 different whiskies from distilleries around the world. Whiskey may not be your thing, but perhaps it would be if you knew which one suited your taste buds the best. Cheers to finding your flavor!

Our Cheese Pick of the Month is Winchester Mild Gouda. Winchester Cheese Company has been producing fine Gouda for over 50 years using only natural ingredients and fresh, raw milk from their own 500 Holstein cows. Our Produce Pick of the Month is Green Garlic, which is simply the typical garlic plant pulled from the ground before a bulb forms. Similar in appearance to an onion, but its taste is distinguishably associated with mature garlic. In season November through June, Green Garlic is a staple for the colder months.

Enjoy fruits from every season, all year long, after reading Chef Katie Averill’s tips for Canning Jam in The Baking Rack. Unopened, canned jam will last for one year.

Looking to transition to healthier eats? Chef Carlito Jocson of Yard House answers some questions on how Yard House is revamping their menu to include healthier choices.

Our Sur le Menu this issue features Herbs. These fragrant leaves whether in your garden at home, atop a dish in a restaurant, or ground up in a beverage are easily a part of our everyday lives. Entertain your palate with our suggested herb dishes from local restaurants.

Join the health food revolution and learn how restaurants in California are adding healthier options to their menus. Aside from banning all trans fats, and including a calorie count, there has also been a huge expansion of vegetarian and gluten free menu items.

Lastly, dive in with Chef Miriam Ramirez as she explains how her intuition for food and passion for people helped guide her to where she is now.

Great Taste Magazine 2011 March April Issue features Chef Miriam Ramirez and many restaurant and professionals with resources, recipes, beautiful photos and many tasty tidbits.

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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Chef de Cuisine
Miriam Ramirez
Quattro Caffe
3333 Bristol St #1201
Costa Mesa, CA 92626
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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