Great Taste Magazine 2012 Sept/Oct Issue features Chef Gregory Moro and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.

As we lose grip on summer, the beloved past time of going to the Beach is drawing to a close. Make going to Habit Burger Grills to experience quality food personalized to your order at an affordable price your new past time. Upon ordering, ask a friendly staff member if they can add some Morro Bay Hass Avocado; Great Taste Magazine’s Produce Pick of the Month. If it’s your lucky day they’ll have supply of historic Rumiano Dry Jack, a cheese that dates back to the circa of World War One. It doesn’t hurt to ask! While on the notion of cheese, besides good texture and delicious taste, the key to creating a great culinary experience is to serve the cheese at room temperature.

This fall, if you’re driving and see the Food Truck Coolhaus, pull over for a delicious ice cream snack. They craft tiny cold houses with cookie roofing and flooring and ice cream walls. If you feel like this snack will make all the time spent in the gym futile, try some flavor packing Quail. The bird can be served as appetizer or main course that ranges from 120-200 calories.

Everyone likes a good challenge. Why not challenge yourself to study the art of making Charcuterie? The process includes vast research, grinding, curing, drying, smoking, cooking, and salting. Be sagacious of the fine details and your mouth will salivate like never before. Or challenge Chef Greg Moro of French 75 to win your business as an assiduous customer. A lot of people do not have the time to elongate the cooking process, but with the advancement of technology, online ordering and delivery services are quite common. Two leaders in the game are Restaurants on the Run and LAbite. Both serve around 800 parties on any given day.

Whatever you elect to eat, make sure it has great taste!

Great Taste Magazine 2012 Sept/Oct 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
Greg Moro
French 75
2012 – 2013
Nieuport 17
2013 – Present
13051 Neport Ave
Tustin, CA 92780
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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