It’s time to go play! From dining, to gambling, to relaxing, in this fall issue, we’re taking a closer look at what modern casinos have to offer. Great-Taste examines the improvement of local casinos and how they compare to big-name destinations in Sin City.
Learn about some of the casinos right here in California that are perfect for a weekend trip. Eliminate the long travel time out to crowded Las Vegas and see what the Golden State is cooking up. With a plethora of dining options, spa packages, gaming tables and machines, as well as live shows closer to home, try a Californian casino. We also look at the booming craft beer scene in California that has spread into local resorts.
We also delve into a long-standing dining staple of casinos; the buffet. Several local chefs told us about their experiences running large buffets and gave us the scoop on their own favorite buffet dishes. Of course, with buffets as well as standard restaurants, there is always a certain amount of food waste, so we discuss options for donating leftover food to those in need.
This issue’s featured products include the produce pick, the pineapple quince and our cheese pick, the versatile Swiss AOC/AOP gruyere. Also, check out who’s experimenting with the seasonal trend pick, oxtail.
Chef Barry Dakake
Scotch 80 Prime – Las VegasExecutive Chef Barry Dakake walks us through his journey from early beginnings in Rhode Island, to culinary stardom in Vegas. We also learn about his new, and already successful restaurant, Scotch 80 Prime at The Palms Resort.
Also, in this issue we look at the lack of childcare facilities in both local and non-local casinos and talk about alternative options for childcare. Additionally, Chef Gabriel Caliendo explains how the history of one of his favorite types of sushi is connected to Japanese gamblers.
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.