Great Taste Magazine 2013 March April Issue

Great Taste Magazine 2013 March April Issue features Chef Seakyeong Kim and culinary news, tips, recommendations and recipes from Orange County restaurant chefs.

Properties overlooking the picturesque Newport Harbor are pricy. Villa Nova in Newport Beach was purchased by Mike Moshayedi, owner of the Newport Beach Joe’s Crab Shack for six million dollars. If you feel like digesting rich desert that captures all five senses of taste (sweet, salty, bitter, savory, and sour) try Salted Sable Citrus Tart with Honey Basil Sauce.

For this issue, Great Taste Magazine has featured Chef Seakyeong Kim andrhubarb as the Produce Pick of the Month. The vegetable has a tantalizing tart flavor and is often used in pies and sauces. Rumiano Organic Mild Cheddar wears the crown of the Cheese Pick of the Month. The semi-soft cheese is aged for six-months and made from pasteurized cultured milk, sea salt, and enzymes.

CEO Robert Ancill of The Next Idea Group believes Atmosphere is critical. Eating out is an entire experience; it’s not just about the food. Restaurant owners should know their staff and implement their employee’s strongest characteristics so businesses can prosper. Offer motivating incentives like good pay and benefits and formulate a strong management team to smooth out problems with staff when necessary.

Fruit can be used for different effects. They offer an array of vibrant and colorful aesthetics and the pertinent fruits mirror the present seasons. Commonly, the key to any great dish is to include the main flavor profiles: sweet, salty, sour, bitter and umami. Some combinations work and others don’t, but that’s what makes cooking exciting. A memorable dish will maximize results.

Another exciting element is what Chef Charlie Palmer endorses. The restaurant fuses conventional American Cuisine with flavors from Vietnam, Mexico, and other European Countries. This vast selection allows for ideas to cultivate spontaneously. Chef Seakyeong Kim, who has had a prosperous career, agrees that new is ideal. He notes that he gets bored of a dish after a month; therefore new ideas must always be cooking.

Great Taste Magazine 2013 March April 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.

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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!