Great Taste Magazine March | April 2017 issue is Hot off the Press! This issue, we’re ruffling the feathers on all that is fried chicken. From raising chickens to fried chicken dinners to
“Two Birds in the Hand” sandwiches, we’re double dipping into what makes this All-American favorite a longstanding classic.
Featured on the cover is Chef and Founder Andrew Gruel, who’s just entered the fried chicken world with one of his newest concepts, “Two Birds,” at The Trade Hall in Irvine. Check out his story to expansion: from the beginnings of the Slapfish food truck to Trade and abroad. We’ve also included Chef’s recipes for Tiger Sauce and more.
Looking for that perfect crunch in your fried chicken? We guide you through breaking down the bird and frying it up for a mouthful of juicy deliciousness. Ready to try your hand at raising chickens, yourself? Our book recommendations take you through the dos and donts on tending to the birds, whether you’re in an urban or farm setting.
Our Produce Pick of the Month is the freckled cousin of traditional romain: Speckled Romaine Lettuce. Our Cheese Pick of the Month is Crescenza hails from the Bay area hills of Petaluma.
On the biz side, our contributors dish out tips on email marketing and ways to simplify your managerial life. From expanding your customer base to consolidating your tech, we’re giving you the lowdown on how to strengthen your base in the OC.
As always, we’ve included ways to boost the bar in your bar. Our experts talk wine and cheese pairings and the history of rum variations.
Check back for more articles, recipes and inclusions. If the mailman doesn’t bring yours soon, let us know.
Great Taste Magazine 2017 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 16 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.