Great Taste Magazine September | October 2017 Issue is Hot Off the Press! This issue, we’re exploring some of the ways OC’s finest restaurateurs are going green. From beekeeping to ditching trash-filled events, we’ve got the details on creative ways you can help out the environment while simultaneously benefiting your business. We’re also providing exciting recipes that utilize bee products like honey and pollen. Bee on the lookout for mouth-watering Dilbert’s Honey, White Chocolate, Macadamia Nut Cookies!
In business this issue, we’re taking an insider look at ways to better market your business, as well as discovering how to conduct fair and successful interviews. Author Alison Dutch explains the importance of social media and PR in business marketing, while Better Chains Founder Sagi Rochman walks us through a legally sound job interview.
On August 28th, Great Taste Magazine sponsored the Rapid Fire Challenge at the Western Foodservice and Hospitality Expo. Three master chefs competed to see who could prepare the best sandwich. The reward included a trophy, $1,000 and bragging rights. In the end, Chef Paul Cao of Burnt Crumbs came out victorious with his delectable Southern Fried Chicken Sandwich.
We offer our congratulations to Malarky’s Irish Pub of Newport Beach for serving the community for 40 years and to The Wild Artichoke in Yorba Linda on their 17th anniversary. Here’s to many more years of business to come!
At Great Taste, we love exploring unique foods. In this issue, we feature the petite tender, or teres major, cut of meat and unlock the secrets of cotija cheese and sunchokes.
Featured on the cover is Chef Robert Sarstet of House of Blues. Chef Robert has 12 years of
BOH experience at restaurants across the nation. He shares with us his recipe for the “Carolina Mess” and answers questions about his life in the industry.
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 2017 May June 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.
Great Taste Subscribers: 6,000 – 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 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.