Great Taste Magazine 2011 Nov/Dec Issue covers the restaurants and the professionals with resources, recipes, beautiful photos and many tasty tidbits.
In this issue of Great Taste Magazine we explore what’s hot and what’s new in the world of catering. We speak to Chefs from catering restaurants around Southern California about the most recent food trends, the importance of presentation in catering and the organizational costs and challenges they face as caterers. We also take a look at the good and bad sides of catering through a profile on the seafood truck Slapfish.
We celebrate the season with some delicious holiday cocktails from The Bungalow in Corona del Mar where bar manager Eric Gulbrandson creates new martinis monthly. We keep the celebration going in Sur Le Menu with a compiled list of some of the best cocktail recipes being offered in Orange County – mix some up at home or head out and let the professionals mix them up for you. Keep the holiday spirit going with our recipe for Pumpkin apricot muffins with pine nut streusel from our regular column, Sweet Spot.
Inside the pages take a journey through our past as we catch up with past featured chefs to see where they are now and ask them to give us one of their best recipes. We also offer up a review of Chef Zov Karamardian’s recently published cookbook, Simply Zov: Rustic Classics with a Mediterranean Twist. In The Beet we share all the latest news in restaurant openings and chef changes throughout the Southland and beyond.
Pick up some simple tips on the best practices for saving time and money while maintaining your espresso maker. If you are thinking of opening up your own business, you will want to read our article on the joys and pains of entrepreneurship, from financing to inventory.
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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!