For this issue, Great-Taste is taking a trip to The Big Easy! We explore the history behind Creole and Cajun cuisine and learn the differences between the two. There are plenty of traditional New Orleans dishes to discover in our pages, and Teri shares her own experience of her recent trip down south.
Great-Taste delves into all sorts of southern dishes that Southern Californians may never have had the pleasure of eating. Gumbo, boudin sausage, turtle soup, beignets, charbroiled oysters, red beans and rice, and jambalaya are some of the dishes we break down for our readers. We also tell you where you can find a few of them locally!
We were also fortunate enough to “Ask a Crazy Creole” about a few traditional New Orleans ingredients. That is, owner Guy Duplantier and his wife, Chef Aliza, who run Crazy Creole Gumbo House in Long Beach, told us about sourcing different ingredients and their importance to the cuisine.
The featured products of this issue include the produce pick, Blue Hubbard Squash and the cheese pick, Garlic and Fine Herb Boursin. Also, discover how the type of pepper used in a dish may identify its culinary influence.
Our featured chef for this issue is Chef Ross Pangilinan of Mix Mix, and the newly opened Terrace by Mix Mix at the South Coast Plaza. We learn about his diverse culinary influences that came from his childhood and early days as a chef. Chef Ross shares his favorites with us as well as a recipe for Braised Meatballs with San Marzano Tomatoes and Bacon Wrapped Dates.
Also, in this issue, we feature a great cookbook focused on New Orleans cuisine. We also learn about the history of the very first cocktail and its ties to New Orleans. Additionally, Sonya Kelson provides us with the perfect wine pairings for Big Easy dishes.
Check back for more articles, recipes, and inclusions. If the mailman doesn’t bring your Great Taste Magazine soon, let us know.
Great Taste Magazine 2018 May| June Issue covers modern Latin cusisine. Great Taste Magazine, the premiere connection to all the key decision makers in our local Southern California restaurant industry. Each month our 17-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: 8,000 – E-subscribers: nearing 15,000 – Industry Newsletter: over 10,000
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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.