Great Taste Magazine 2013 Sept Oct Issue takes a trip into the wonderful world of burgers, sandwiches, and sausages.

Everyone has a favorite and the great thing about these delicious entrees is that you can customize them to your individual taste. There are a lot of elements that go into a great burger, sausage, sandwich and hot dog from bread types to condiments; we take a look at all of them in our feature Burgers, Sandwiches and Sausages Oh My! Patrick Glennon and Jonnie Peckham give us their take on what makes the perfect sausage and which breads pair best with which meals. We also take a look at some of the best burgers around, ranging in price from under $9 to $60. We celebrate the endless adaptability of the sandwich with a sampling of classics and twists on originals from around Orange County. What would a burger or sandwich be without condiments? Of course there are the classics like ketchup and mayonnaise but there are also more inventive condiments moonlighting Orange County eateries. Here at Great Taste we love trying something that is a little out of the ordinary. This issue showcases some hidden gems. As always, we try to help out with some tips on the business end of the restaurant industry. Chris Cornyn of DINE Marketing and Food Television Network’s Supermarket Superstar shares his expertise on how to market home-made condiments for individual sale. Finally, we wash all that down with a cocktail classic, An Old Fashioned, crafted by Gabrielle Dion of The Blind Pig in Rancho Santa Margarita.

Here is a sneak peak at this issue’s contents:
Trends -Marketing Your Sauce
with Marketing expert Chris Cornyn give us the inside scoop on what it takes to catapult your original condiments to the shelves of supermarkets.
Features -Burgers, Sandwiches, Sausages Oh My!
Everyone has a between the buns obsession. This issue covers all things burgers, sandwiches and sausages from bread types to condiments.

Penny for your Patty? -Old School hamburgers are a thing of the past.
Stand out Sandwich Stuff -From toppings, to protein, there is a star element on every sandwich.
Spicy, savory or sweet, Sausages Spark our Appetites -Sausage – the who, the what and the why.
Condiment Nation -If you can eat it, there is a condiment for it.

Venison and Fries at Ty’s -Owner Scott surfs in the morning and flips wild game burgers in the afternoon Front of the House -Bread
Operations -Old World Sausage, New World Success
. Back of the house -Mighty Micro Greens
, Beverages -Fashionably Old Fashioned

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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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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