Inside Great Taste’s Nov/Dec 2016 Issue


Great Taste Magazine November/December 2016 issue is Hot off the Press! This issue, we toast to 2016 and the richness the OC restaurant scene continues to offer.

Take a peek into the life of our featured chef, Executive Chef Zach J. Geerson, and his momentous journey across the country to Citizen Kitchen in Hotel Fullerton. Plus: an insider’s look at his adventurous recipes—including the Grilled Spanish Octopus with Angry Sauce featured on the cover.

Meet OC’s new talent: Charles Imbelli, Director of Culinary Operations and Executive Chef of The Ranch, and Tin Vuong, Executive Chef and Cofounder of Blackhouse Hospitality and Bluegold/LSXO.

Our Cheese Pick of the Month is rich and creamy, with a savory reputation stemming all the way back to Italy. Our Produce Pick of the Month pairs well with a glass of Beaujolais.

Venture into the booming multi-concept restaurant industry as we ask OC restaurateurs about their success and challenges. Plus: a Q & A with Alicia Whitney of Prjkt Restaurant Group, Russel Bendel of RB Squared, Inc. and David Wilhelm of JFAT, Inc.

Bite into The Biz section our issue, with industry leaders’ tips and tricks on how to amplify your restaurant’s footing into the next year.

Find the perfect recipe for boosting gift card sales throughout the holiday season and beyond. Explore some key, tech-savvy tactics for your restaurant to apply in the next year. Learn how to up your sandwich game; purchase and prepare the perfect, standing rib roast; embrace the animal fats trend that is here to stay; and stand strong through the rough and roaring holiday season.

This year, we’ve swung through a roller coaster in avocado production and enjoyed some of the best years in the wine industry, and there’s only more to come.

Here’s to you, 2016! And cheers to the New Year!

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

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