WWW.FOODBEVMAG.COM1CELEBRITY CHEFANNE WILD TONICRITROVOCOMING TO PLAYA VISTACORPORATE INTOXICOLOGISTERIC HOBBIETOP TRENDING RECIPESBURRELLSTOPPING CULTURE OF NEGLECT IN THE FOOD INDUSTRY McCORMICKFOR CHEFSFOOD & BEVERAGE MAGAZINE NOVEMBER 20182WWW.WILDTONIC.COMPLEASE DRINK RESPONSIBLYIntroducing our latest innovation: Handcrafted 7.6% ABV Premium Hard Jun-KombuchaALC.BY VOL.Devilishly Tantalizing Notes of Coee, Chocolate and MapleSensuous Notes of Luscious Blackberry with a Hint of LavenderIndulge Your Senses with Satisfying Notes of ZinfandelMind SpankWild LoveDancing NakedTMJoin The Wild Tonic Revolution!WWW.FOODBEVMAG.COM3Back of the HouseMichael Politz PublisherGary Coles Creative DirectorCristina Carpio International ColumnistDonsh’e Usher EditorDavid Burke Kerry SimonBobby Flay Wolfgang Puck Emeril LagasseOriginal Advisory BoardPublisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. 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Articles and Comments are welcome, but they should be on-topic and well-expressed.—STAFF COLLIN MILLINGTON KENNY SHOEMAKER SALES DIRECTOR NATIONAL SALES DIRECTOR CELESTE CHING MARSHA FISCHER VP DIGITAL INVESTMENT WEST COAST SALES BARB ROGERS PROGRAMMATICCONTRIBUTORS CRISTINA CARPIO INTERNATIONAL COLUMNIST Food and Beverage expertSUBSCRIPTIONSSUBSCRIBE ONLINEwww.fb101.com/digitaledition/CONTACT US1-888-959-7260 ext 101FOOD & BEVERAGE MAGAZINE NOVEMBER 20184NOVEMBERFOOD & BEVERAGE MAGAZINE20182018In a recent conversation, Ms. Lyman, revealed the inspiration behind her innovative ferments and those of the future.WILD TONIC•06Ritrovo, an italian restaurant that will cater to both the tech-scene and the family-friendly playa vista community.RITROVO•12The non-profit college announced today, its partner-ship with National best-selling author, entrepreneur, restaurateur, dessert expert, reality celebrity Kathy Wakile. REMINTON COLLEGE•16Corporate intoxicologist, apex social club & camden cocktail lounge to aid with their newest venues opening up in May 2018 at the world famous PALMS Casino Resort, APEX Social Club and the Camden Cocktail Lounge. ERIC HOBBIE•18How To Stop The Culture Of Neglect In The Food Industry AARON COHEN•18TABLE OF CONTENTSWWW.FOODBEVMAG.COM5Coming Home ProWeinfor The World’s No.1International Trade Fair for Wines and SpiritsDüsseldorf, Germany17 -19 March 2019www.prowein.comLook forward to ProWein! With a conscious, sustainable growth concept, ProWein has developed in 25 years from a small wine trade fair to the most important industry get-together worldwide – with a unique international flair and an unrivalled variety of products. ProWein: To another 25 great years!For show information: Messe Düsseldorf North America Tel. (312) 781-5180 _ info@mdna.comwww.mdna.comFor hotel and travel arrangements: TTI Travel, Inc.Tel. (866) 674-3476 _ info@ttitravel.netQ&A WITHANNE BURRELLCELERITY CHEFPg. 08FOOD & BEVERAGE MAGAZINE NOVEMBER 20186Love™ 7.6% ABV Hard Jun KombuchaKombucha Lovers Rejoice! Continuing to redefine Kombucha and disrupt the beverage industry, Wild Tonic®, the 100% woman-owned brewery announces the newest family member (wait for it…) Wild Tonic® 7.6% ABV Hard Jun Kombucha. An entirely new category within the realm of alcohol, Dancing Naked®, Mind Spank® and Wild Love™ represent the highest ABV Hard Jun Kombucha sold on a national level. Las Vegas, Phoenix and Seattle are among the first cities to debut these newest ferments. In a recent conversation, Ms. Lyman, revealed the inspiration behind her innovative ferments and those of the future.Q: The names Dancing Naked®, Mind Spank®, and Wild Love™ are so evocative & playful! What inspired you to conjure these names?Lyman: Dancing Naked® is a tribute to Henri Matisse and his painting ‘The Dance.’ It is a playful rendition of three bears dancing “bare naked” around a honeycomb. I wanted the zinfandel notes to be celebrated with a bacchanalian-like visual. The name Mind Spank® was a collaborative concept that my husband, Randy and I came up with while on a road trip back in 2015 while driving back from Hood River, OR where we brewed beer with a master brewer for my husband’s 50th birthday. On the long drive home, we had the indulgence of having time to talk and ponder “what would be a fun name for the next most popular millennial beer?” So with that in mind, I created a flavor profile to live up to the name, Mind Spank® that is a sinfully delicious blend of coffee, chocolate, maple and of course a higher alcohol content.Wild Love™ is about everything sultry and summer; blackberries and lavender and that tattoo illustration memorializes that obsession!Q: These flavor profiles are much more complex than others in the Wild Tonic® family. How did the idea to create them manifest? Lyman: The flavor profiles were inspired purely from an intuitive space where I am guided without rational thought interfering, much like when I am creating art. My main objective was to create flavors that complement the subtle nature of the Jun alcohol ferment!Q: As an artist and a beverage pioneer, what would be your best piece of advice to other aspiring artists in the realm of the fine, culinary, and beverage arts?WILD TONIC RELEASES DANCING NAKED, MIND SPANK AND WILD Lyman: Don’t worry about the rules and what has been done before, always venture to the edge of what is already known and step carefully off into the unknown where things start to get exciting!Q: Describe your favorite aspect of the Wild Tonic® experience.Lyman: The amazing group of 52 people who I get to work with every day that inspire me endlessly by their dedication and hard work!Q: What’s next?Lyman: Working with the bounty of 2000 plus organic heirloom apple trees that I am growing to ferment delicious and exotic things with! Ms. Lyman concludes by saying “although a few companies in the country currently produce and sell an alcohol Kombucha nationally, Wild Tonic® is the first manufacturer of high alcohol Jun to be distributed nationally.”About Good Omen Bottling, LLC®At Wild Tonic®, our uncompromising commitment to quality and unbridled passion for innovation and bee conservation informs all that we brew! Whether fermenting our unique variety of Jun Kombucha with honey or pioneering brewing processes that maximize the integrity of probiotics, within each cobalt blue glass bottle lies the most exquisitely crafted energy elixir you’ve ever experienced! We thank you for making this one-of-a-kind Jun Kombucha part of your healthy lifestyle! To learn more about the Wild Tonic® brand, visit www.wildtonic.com. Kombucha Redefined™.TRENDS IN BEVERAGESWWW.FOODBEVMAG.COM7PUMP UP THE CRAVEABILITY OF PLANTS Many Americans choose to eat less meat. In fact, 59% of people eat meatless meals at least once a week. But today’s diners have high expectations, demanding plant-based entrées that are just as delicious as meat-based meals. Use our recipe inspirations to create your own signature plant-forward options that “wow” customers and keep them coming back.View Plant-Forward Recipes• Buddha Bowl with Roasted Root Vegetables and Spelt • LIBBY’s® Famous Pumpkin Pie • Passion Fruit Iced Tea• Source: Datassential, Plant-Based Eating SNAP! Keynote Report (2016)FOOD & BEVERAGE MAGAZINE NOVEMBER 20188COVER STORYWITHWWW.FOODBEVMAG.COM9Chef Burell Q&A continued on the next page > >In September 2015, Anne hosted the series premiere of Food Network’s Worst Cooks in America: Celebrity Edition, where she mentored a team of celebrities who were in seri-ous need of some cooking pointers. Anne also hosts Food Net-work’s Worst Cooks in America, a primetime show where she leads a team of hopeless home cooks from around the country through culinary boot camp. Anne also hosted Chef Wanted, where she put top-notch chefs through the ultimate job inter-view as they strived to land Executive Chef positions in restau-rants around the country. Burrell hosted Secrets of a Restau-rant Chef, where she eliminated the intimidation of restaurant dishes and revealed concise, easy-to master techniques for the at-home cook. Anne also starred in her own right in Next Iron Chef: Super Chefs.She published her first cookbook, “Cook Like a Rock Star,” in 2011, which gives home cooks the confidence and support to be rock stars in their own kitchens. Her cookbook earned a place on The New York Times Best Seller List. Anne’s second cook-book, “Own Your Kitchen: Recipes to Inspire and Empower” was released in October 2013.Growing up in upstate New York, Anne’s passion for food and cooking began at an early age. After obtaining an English and communication degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del’ 30, a 30-seat restaurant that offers only one seating a night in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view.Upon her arrival in New York City, Anne was hired as a sous chef at Felidia Restaurant, working with Lidia Bastianich. She then served as a chef at Savoy where she cooked over an open wood fire and created flavorful Mediterranean-inspired menus. Here Anne developed her personal culinary style: a real love of rustic food made with pure and simple ingredients with intense flavors. Anne took the opportunity to spread her cu-linary knowledge and passion as a teacher at the Institute of Culinary Education. Burrell, most recently the chef/owner of Phil & Anne’s Good Time Lounge in Brooklyn, also served as executive chef at New York hot spot Centro Vinoteca from its opening in July 2007 through September 2008. Burrell has been featured in Food & Wine, Food Network Magazine, People and The New York Times.She has been a guest on Good Morning America, The Talk, TODAY and The Rachael Ray Show. Anne feels fortunate to have found a field that satisfies her so completely. - “I feel so lucky that I have found my true passion in life.”With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at someof the top restaurants in New York, studied the culinary landscape and traditions of Italy, and is a New York Times best-selling cookbook author.Next >