Great-Taste Magazine 2019 July | August Issue is Hot Off the Press!

Prix fixe it! Looking beyond standard à la carte menus, in this summer issue, we’re taking a closer look at what prix fixe menus have to offer. Great-Taste examines the benefits of offering a prix fixe menu in your restaurant all year long.

Learn about the origin of the priced fixed menu and discover some of the establishments right in our Orange County neighborhood that offer more than your basic à la carte selections. We discover how these menus can benefit both the restaurant and the customer experience. Different establishments offer different types of prix fixe menus. From number of courses, to alcohol pairings, to the season of menus, there are a plethora of options for restaurants and their guests.

We also delve into the minds of local chefs as they divulge all the struggles and rewards that come with offering prix fixe menus. We speak to Chef Steve Tsirtsis of Citrus City Grille, Chef Zac Geerson of Journeyman’s, Chef Kenny Seliger of the new Henry’s Ocean View Dining, and Chef Gino of Omakase by Gino, to name a few. They give us the scoop on what they value and hope to achieve in a prix fixe menu. Of course, we let our readers know when they may have the opportunity of tasting these exclusive creations.

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Chef Dino Ferraro
The Black Trumpet and Capone’s Italian Cucina – Huntington Beach

Executive Chef Dino Ferraro shares with us his culinary journey with humble beginnings. A staple of today’s Huntington Beach community, this chef worked hard to achieve success at his sister restaurants Capone’s Italian Cucina and The Black Trumpet.

Also, in this issue, Bar Manager Amin Benny talks about the newest booming trend in prix fixe menus; cocktail pairings. With expert mixologists and bar managers that are willing to work with the kitchen, more and more restaurants are pumping out creative cocktails to pair with prix fixe offerings.

Check back for more articles, recipes, and inclusions. If the mailman doesn’t bring your Great Taste Magazine soon, let us know.

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

If you’d like to join in on the fun, let us know Click here to send us an email (please enter which you’d like to subscribe to in the subject line).

Teri Williams
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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