Great Taste Magazine 2011 May June Issue covers the restaurants and the professionals with resources, recipes, beautiful photos and many tasty tidbits.

In this issue, read about the 250 individuals who visited Bluefin on March 27th to help raise more than $24,000 for the American Red Cross Japanese Disaster Relief Fund. Other local restaurants including Beach Pit BBQ, Haven Gastropub, Black Cat Bakery, The Cellar and more also helped out by donating a portion of their sales to different charity relief programs.

If you like wine, be sure to get a copy of authors’ Rajat Parr and Jordan MacKay’s, Secrets of the Sommeliers: How to Think and Drink like the World’s Top Wine Professionals. This book is entertaining as well as educational. Within the table of contents are chapter titles such as Pairing Wine with Food, The Wine List, and Buying and Storing Wine, to name a few. Read up to gain insider tips for selecting and pairing wine.

Available year round, rhubarb, which is known for its herbaceous qualities, long fleshy stems, and tart taste, is typically used in pie filings or as a jam. Be careful with this Produce Pick of the Month, although its stalk is safe for consumption, its leaves are toxic.

This issue’s Cheese Pick of the Month is made by hand. Were talking about Capriole Chantal Aperitif. This delectable goat cheese is about the size of a thimble. Pair it with light, fruity delicate wines for a refreshing summer afternoon snack.

Catch up with Jillian Stoker and Kelly O’Quinn on the latest trends to liven up any wedding anywhere from party favors and decor to drinks, appetizers and desserts.

This issues Sur le Menu showcases some of the most unique duck recipes to be found locally. Take your pick on confit, foie gras or a sauteed breast. Rich in flavor, duck is commonly roasted with complementary fruits and vegetables.

Read up on Chef Rob Wilson, our featured Chef of the Month, and learn about his goals and aspirations for The Montage Laguna Beach.

Lastly, it’s that time of year again to celebrate graduations, weddings, Mother’s and Father’s Day. Read up on which wines are best paired with chocolate to help make these occasions just a little bit sweeter than they already are.

Great Taste Magazine 2011 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 Rob Wilson

Rob Wilson

Montage Laguna Beach
30801 S Coast Hwy
Laguna Beach, CA 92651

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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