FAVORING CREATIVITY 10 2011 TRENDS 14 WINES TO WED BY 22

MAY • JUNE 2011

Foodservice Equipment Expo June 7 & 8, 2011

For more information, or to register, visit seminars.socalgas.com

This program is funded by California utility customers and administered by Southern California Gas Company under the auspices of the California Public Utilities Commission. California consumers are not obligated to purchase any product or service mentioned in this program. *NO PURCHASE NECESSARY. See the event kiosk for complete contest rules.

©2011 Southern California Gas Company. Trademarks are property of respective owners. All rights reserved.

This is your chance to interact with the most innovative brands in the industry—up close and in person.

SOME PARTICIPATING VENDORS:AccuTemp Products, Inc • Alto-Sham, Inc • Amana • American Panel • Anets • Bakers Pride Oven Co • Baxter • Berkel • Beverage Air • Bizerba USA, Inc • Blodgett • Cambro Manufacturing Co • Carlisle Janitorial Supplies • CaptiveAire Systems, Inc • Carter Hoffman, LLC • Champion Industries, Inc • Cleveland Range Company • Continental • Cres Cor • Cuno 3M Filtration • Dormont Gas Connectors • Doyon Equipment, Inc • Dudson USA, Inc • Duke Manufacturing Co • Edlund Company Inc • Electrolux • Elkay Sinks • Eloma • Eneron, Inc • Filter Corp • FWE • Franke Espresso Machine • Frosty Factory • Frymaster LLC • Garland • Globe • Groen Products • Hatco Corporation • Henny Penny Corporation • Hobart • Hyginix LLC • Imperial • Infi nity Stainless Products • Intek • Irinox • Jade Products Co • Jackson • Keating • Lang Manufacturing Co • Lincoln • Manitowoc Ice Machines • Market Forge Industries • Marsal • Mercer Cutlery • Metro • Middleby Marshall Corp • Moffat Limited • The Montague Company • NEMCO Food Equipment • Nu Vu • Oliver • Panasonic • Piper Products, Inc • Pitco • Randell • Rankin Delux • Rational Cooking Systems • Revent, Inc • Robot Coupe USA, Inc • Royal Range of California • SaniServ Soft Serve • SECO SELECT • Selecto Scientifi c Filtration • Southbend • Somat • Southern Pride • Stero • Traulsen • True Manufacturing • Tucker Burn Guard • Turbo Chef Technologies • Ultrafryer Systems, Inc • Viking Range Corporation • Victory Refrigeration • Vitamix Corporation • Vulcan • Wells • Win-Holt Equipment • Winston Industries, Inc • Woodstone • Wusthof • XLT Ovens • Zesto Food Equipment • 3M Products • And more…

F ROM TH E ED I TOR

MAY • JUNE 2011 | great taste 3

T ER I’STAKE

Resilience, Courage and GenuineChutzpah. That’s what you, thelocal restaurant industry allhave in common.

On our website we list allthe wonderful new local

restaurants that are opening, just openedand we also celebrate some other localrestaurant anniversaries that have beenaround for awhile — some up to 50+ years.

Opening Soon is just amazing. Chefsopening for the first time, well known localgroups expanding, new chains and quickcasual concepts coming to town. The list isendless and for us, this means more jobs,more dining options for the odd day off andyes, more competition. Got to keep yourskill set honed.

We’ve got some fun local celebrations ofthe industry coming. So, stay tuned!

Get HIP and have some fun thissummer. Duck lovers unite! For this issue, Chef Rob Wilson of The Montage Laguna Beach prepared

his delectable Crispy Skin Maple Leaf Farms Duck Breast with Spiced Carrot Purée.Perfect for the spring, this dish features savory duck breast, carrots, and a variety of herbsand spices. Chef Rob’s recipe is straightforward and easy to prepare, with an impressivetaste and presentation, making it the perfect candidate for date night or a family gettogether. This issue’s Sur Le Menu features duck dishes from a variety of ethnic cuisines.Look for these as well as Chef Rob’s recipe on page 13. Photo by Michael Rutt.

On T he Cove r

C O N T E N T Con t en t

MO

RE T

HA

N C

HEFS

Out of the kitchen

and into the writer’s

chair, these talented

chefs share their

expertise with us as

our Culinary Advisors.Corporate Executive Chef

Lazy Dog Cafe

GABRIEL CALIENDO

Executive Chef

Adam Navidi Catering

ADAM NAVIDI

Corporate Pastry Chef

KATIE AVERILL

}

F E ATURES14 WEDDING TREND RUNDOWN

Look ahead. What takes the cake this

2011 wedding season? Transform your

restaurant into a wedding hot spot.

17 CHEF ROB WILSON

I N S I D E4 THE BEET

Find out who’s hot and new now.

5 THE BEET

Acknowledging the Japan disaster relief

efforts of our brothers and sisters in the

industry.

5 BOOKS

Learn about wine tasting and pairing

from Mina Group Sommelier Rajat Parr in

Secrets of the Sommeliers.

THE B I Z10 TRENDS

Fresh ideas to liven up any wedding.

20 FRONT OF THE HOUSE

Florist Christa Falk offers advice abut hot

wedding decor.

21 BACK OF THE HOUSE

Perfectly pairing wine and chocolate.

22 BEVERAGES

Wines to fit your wedding budget.

DEPARTMENTS6 CHEESE PICK OF THE MONTH

6 PRODUCE PICK OF THE MONTH

6 TAKE IT OR LEAVE IT

7 SPICE RACK

8 BAKING RACK

12 SUR LE MENU

Orange Hill remodeled their bar (above) into a modernlounge area with a sophisticated look and feelincorporating plush lounge furniture, Murano orangechandeliers, granite countertops, fireplace, orange grandpiano with live entertainment and a new bar menu withsmall plate appetizers, signature cocktails and a new

Happy Hour menu served from 4 to 7 p.m. Monday-Friday. The “OBar” has splashes of orange throughout the decor, including acustom lacquered orange piano and handmade pillows. Orange HillRestaurant’s “O Bar” is open Sunday-Thursday from 4:30 to 10p.m. and Friday-Saturday from 4:30 to 11 p.m. “O Bar” is alsoavailable for private parties.

Presenting more than 30+ tequilas, the “Burro Room” Bar at MiCasa Mexican Restaurant has announced the addition of TequilaFlights to their menu. The new flights feature Blanco, Reposado,and Anejo and give customers the opportunity to sample multipletequilas from the Patron, Partida, Cazadores, and Herradura line.The three 1oz samples are served in a stylish tasting stand for$14.50. “Tequila is no longer just the shot you get to go with yourbeer,” said Ryan Moore, Owner of Mi Casa Costa Mesa. “In fact,Tequila is a complex and complicated spirit and I introduced TequilaFlights as a way to allow our guests to experience the array of flavors,aromas, and textures from different aging styles and areas ofMexico.” Mi Casa also offersall the fine tequilas as abase for their “famous,award-winning” handcraftedmargarita made with a“secret margarita mix”consisting of simple, freshingredients with one-of-akind taste that locals havegrown to love since 1972.

I N S I D E

4 www.great-taste.net | MAY • JUNE 2011

T H E B E E T

Approximately 250 locals visitedBluefin on March 27 to helpraise more than $24,000 for theAmerican Red Cross JapaneseDisaster Relief Fund. Thepopular restaurant hosted an all-

you-can-eat buffet brunch for a minimum$50 donation. “We are thrilled with theresponse we received and are overwhelmedthat we were able to raise $24,000,” saidTed Lee, a partner in Bluefin.

Monday, March 28th, 50% of salesfrom all 6 Beach Pit BBQ locations, a totalof $5,400, was donated to locally operatedcharities to aid the earthquake andtsunami victims in Sendai, Japan.Saddleback Church’s PEACE ReliefMission Program matched Beach Pit BBQ’scontribution to the cause, making a grandtotal of $10,800. Tim DeCinces, owner ofBeach Pit BBQ and former professionalbaseball player, is working with theJapanese professional baseball team,Rakuten Eagles of Sendai Japan, to givethe money directly to their community.

Haven Gastropub raised more than$16,000 during a one-day fundraiser atthe restaurant. During the event, Havenowners donated 100% of profits to a relieffund set up through Mercy Corps to helpfamilies affected by the disaster. “Theentire Haven Gastropub team is deeplycommitted to service and this fundraiserfor those affected by the tragic events in

Japan was an extension of that,” commentedExecutive Chef Greg Daniels. “We willcontinue to support relief efforts in Japanthrough Mercy Corps and we encouragethose who would like to join us to visit ourfundraising page and donate to the reliefefforts,” added Daniels. www.mercycorps.org/fundraising/havengastropub.

Spearheaded by Bay Area chef, writerand teacher Samin Nosrat, National BakeSale for Japan events were held in LosAngeles on April 2nd as part of asimultaneous national bake sale event. Atleast 6 area bakeries and restaurants,including Black Cat Bakery, Forage, ChefsCenter of California, Angeli, and Akasha,served as host sites. 100% of money raisedwent to Peace Winds Japan, the largestJapanese Disaster and Emergency ResponseNon-Government Organization, which willuse the funds for ground relief efforts.

Executive Chef Sean Nemetz of TheCellar in Fullerton prepared a special 4-course menu inspired by the rich culinaryhistory of Japan. When patrons ordered thisspecial menu, The Cellar donated $10 tothe Red Cross relief efforts.

Through the end of March, more than1,200 Panda Express locations and morethan 1,800 associates nationwide donatedfunds to the American Red Cross and TzuChi Foundation. Panda Express matched100% of the proceeds.

T H E B E E T

I N S I D E

B O O K S BOOKS

MMerlot or Pinot Noir? Chardonnay or Pinot Grigio? In Secrets of the Sommeliers: How to Think andDrink like the World’s Top Wine Professionals, authors Rajat Parr, the wine director of the Mina Group,and Jordan MacKay, author of Passion for Pinot and the wine & spirits editor of San Franciscomagazine, reveal how to think like a sommelier. Secrets of the Sommeliers is an entertaining, as wellas educational, read. Among the table of contents are chapter titles such as Pairing Wine with Food,The Wine List, and Buying and Storing Wine, to name a few. Insider tips and key insights to remember

when selecting wine are scattered alongside descriptions of highly valued vinos. Parr and MacKay saturate each pagewith sommelier advice and wine wisdom from personal experience and favorites of their own. To purchase this bookand many others, visit www.great-taste.net.

MAY • JUNE 2011 | great taste 5

SINCE 2000

PUBLISHER/CHIEF EDITOR/PROPRIETORTeri Williams

EDITORIALChief Editor

Teri Williams

Contributing Editor

Kelly O’Quinn

Contributors

Chef Katie Averill

Chef Gabriel Caliendo

Allison Clark

Marian Jansen op de Haar

Chris Kern

Lauren Nakamura

Chef Adam Navidi

Jillian Stoker

ARTArt Direction/Design

Lisa Brink

lisa@designsmorgasbord.com

PHOTOPhotography Editor

Michael Rutt

michaelrutt@earthlink.net

ADVERTISINGAdvertising Sales

714-960-0534

21851 Newland St #217

Huntington Beach, CA 92646

714-960-0534 fax 714-475-5869

teri@great-taste.net

I N S I D E

6 www.great-taste.net | MAY • JUNE 2011

TAKE IT OR LEAVE IT

by Chef Adam Navidi

I’M SO BUSY PLANTING SEEDS OF CHANGE

THAT I’M DEAF TO THE WEDDING BELLS OF

SPRING! Maybe it’s because I have compost up to

my ears and on my brain that I can’t smell the

slightest scent of roses! You see, we normally have

a few spring weddings planned by now; this year,

however, we are spending more time finalizing

plans on our new restaurant, a job in and of itself,

and playing in the garden than we are marketing

to our catering clientele! Go figure, we don’t have

any resi’s, and the only friends I have who are

getting married this year are either going to the

courthouse, eloping out of the country, or looking

to tie the knot at a local resort with all the fixings!

Normally my article is worked and reworked

until it resembles something close to the monthly

theme!

This month my article is going to the trash, where

the worms reign supreme and the beneficial bacteria

bask in their own micro-system! My question: How

many restaurant kitchens in OC use their food

scraps for something other than clogging floor drains

or filling trash bins? I’m talking compost, either in

the form of compost or vermicompost! Now I know

that some of you guys have been doing this for years

and I applaud you! I’ve also heard that a couple

places have special systems/machines in place to

handle the daily chore of mixing! If your place has a

method that works and you would like to share with

the rest of us Great Taste readers, then please send

us an email at info@great-taste.net. We will give you

full props and introduce you at the next mixer. This

magazine is here for us as chefs, cooks, restaurant

owners and staff to share our thoughts and ideas

with each other and develop a better culinary

community.

On another note…two applauds/air-high-fives

go out this month. First, to Chef Amar Santana

who was then with Charlie Palmer for pulling out

his sawzall and giving us a head-to-tail pig

demonstration at Chef James Chavez's DoubleTree

Hotel, as well as the other chefs who participated

in the pig out! Also to Patrick Glennon ("Paddy")

from Santa Monica Seafood for putting together

the “Culinary Liberation Front” sustainable

seafood event at Scott's Seafood with Host Chef

Michael Doctulero and twelve other chefs who

share their passion! Awesome event guys!! Thanks

to everyone involved!!!

I look forward to being able to share with all of

you what methods or programs work at my new

place over the coming years! The one thing I’ve

learned lately is that there is not much information

out there for chefs looking to open restaurants. I’ve

had the hardest time researching everything, from

potential investor options to city/county codes and

regulations to health benefits for the staff! It's

crazy; I guess once you think you’ve reached the

bottom of the barrel, another creature sneaks

through the cracks! C’est La Vie!!

Award-Winning Executive Chef Adam Navidi

caters O.C. premier parties and many Newport

Coast philanthropic events. For more info and to

reach him, visit www.chefadamnavidi.com.

Cheese Pick of the Month

MADE BY HAND USING ONLY THE MILK OF THEIR OWN

HERD, Capriole Farm’s Chantal Aperitif is a delectable fresh

goat cheese about the size of a thimble. Although the French

variation of this cheese is often sprinkled with ash, herbs, and

various mold growth and served on a toothpick, Capriole ships

theirs fresh, packaged in layers in a wooden cheese crate.

This cheese is best served within the first few days of

receiving it, but is also delicious once slightly ripened. With

its firm and sometimes chalky or fudgy texture, the Chantal aperitif is wonderful when covered in light

olive oil with herbs and roasted garlic. Pair with light, fruity delicate wines such as Sauvignon Blanc or

Beaujolais for a refreshing summer afternoon snack. For more information on Capriole Chantal Aperitif or

Capriole Farmstead, please contact your FreshPoint representative.

Capriole Chantal Aperitif

P R O D U C E

PICKOF THE MONTH

RHUBARB, WHICH IS TYPICALLY USED IN

PIE FILLINGS OR AS A JAM, is available

nearly year round. This perennial, known for

its herbaceous qualities and long, fleshy

stems, has a very tart taste. Although its

leaves are toxic, the stalk of the Rhubarb is

safe for consumption. Stalks are typically

covered in sugar and drizzled with lemon

juice before macerating for 24 hours at room

temperature. This process helps the Rhubarb

release its juices so it can later be used to

give jam or pie filling a better consistency.

Rhubarb is usually considered to be a

vegetable, but in 1947, a New York court

ruled that since it is used as a fruit, it would

be counted as a fruit for tax purposes. Our

Editor's favorite use of Rhubarb is in Rhubarb

and Strawberry Pie. The Produce Hunter has

developed close relationships with small,

local family farmers committed to sustainable

agriculture, responsible production, and

propagation and promotion of fruit and

vegetables with exceptional flavor.

Rhubarb

MAY • JUNE 2011 | great taste 7

I N S I D E

by Chef Gabriel Caliendo

The Spice Rack

CHOCOLATE IS HANDS DOWN THE CHAMPION

OF ALL SWEET CREATIONS. It is loved by

almost everyone and consumed by the millions

of pounds annually. Chocolatiers have enjoyed

a renaissance in the last five to eight years,

challenging themselves and their consumers to

try creative new combinations — some safe,

some on the edge, and some just completely,

off-the-charts crazy. Let’s take a look at some

of my favorite chocolate combos.

Chocolate. Bacon. Chocolate with Bacon?

Bacon with everything!!! Chocolate-flavored

with bacon, or crispy bacon dipped or covered

in chocolate can be witnessed on menus at

restaurants, seen on TV, and even purchased

off the shelves at grocery stores. Appearances

include: the Minnesota State Fair (called “Pig

Lickers”), the boardwalks of Santa Cruz (called

“Pig Candy”), Time Magazine (video of the

making of a bacon bar), and the NY Times

(candied bacon cubes).

Another interesting pairing is chocolate with

spices, herbs and tea. Just take a visit to The

Thomas Haas website of chocolate to find an

assortment of killer creations. Some of my

favorites: Lemon-Thyme and dark chocolate;

The Aztec with Ancho, Arbol, and Habanero

chilies; and “French Blue” flavored with Earl

Grey Tea, blue cornflowers, and fresh oranges.

This list goes on and includes other flavors

such as vanilla bean, curry powder, passion

fruit, cinnamon, coffee beans, black pepper,

lavender, and sea salt.

I love chocolate, and I love trying something

new. When I dine out, my first thoughts are to

scan the menu for something I’ve never tried. If

you do the same, I urge you to check out some

of these chocolates. They are sure to offer an

experience you may not otherwise have had.

Chef Gabriel Caliendo is the Vice President of

Food & Beverage and Principal of Lazy Dog Café.

PLAIN CHOCOLATE?

8 www.great-taste.net | MAY • JUNE 2011

I N S I D E

by Chef Katie Averill

THESE DAYS WHEN I CATER WEDDINGS, THE

BRIDE INEVITABLY REQUESTS SWEETS IN

ADDITION TO THE CAKE. Miniature sweets are

perfect for weddings because they look beautiful

lined up in rows on a table and they can also

double as favors for guests to take home. Bite-sized

treats need not be complicated; in fact, simple,

non-fussy desserts look better on a buffet with the

main contrast coming from the differences

between the kind of desserts, not the elaborateness

within each one. Favors look completely

professional with the internet allowing us to buy

the same fancy packaging, ties, wrappers and

candy boxes that you find in stores. When

drumming up ideas for which minis to make, keep

in mind such factors as what is on trend, what will

look “clean”, and what is relatively stable as

weddings are often outdoors and subject to the sun

or wind. I have several ideas that pass the test and

won’t break the bank the way chocolate truffles

will. As caterers and chefs, we know that one less

dollar put into ingredients is one more dollar in our

pockets. While bright colored macarons are the

latest thing right now, they are time consuming and

difficult to make. I recommend instead that you

make simple meringue kisses with the same bright

shades and flavorings. Mini whoopie pies are easy

to make and you can make different flavors and

colors of both the sandwich cookie and the crème

fillings. Sugar cookies are great in a variety of ways;

cookie cutters are now made in perfect shapes like

high heels, wedding dresses, and wedding cakes.

They can be decorated impressively with a little

skill and different colored royal icings. Simple

initials of the bride and groom can also be made

with sugar cookie dough and decorated. Thirdly,

round sugar cookie sandwiches can be stacked

largest to smallest to create a 3-D miniature

wedding cake look. Allow yourself to be whimsical

and remember: the details make the wedding!

Comments welcome at kdcooks@aol.com.

T H E BAK ING

RACKBaking for Weddings

MAY • JUNE 2011 | great taste 9

I N S I D E

10 www.great-taste.net | MAY • JUNE 2011

T R ENDS

PARTY FAVORSWho says party favors have to be those tinsof mints to take home? Party favors can bea fun way to get creative and show yourpersonality when picking out the right giftto give to guests. Some of my favorite partyfavors are those that have double uses. Youcan use elegant photo frames that matchthe color of your wedding as table placeholders that include the guest’s name andtable number which they can take homefor their own use. Another favorite ischampagne/wine glasses. These can becustomized to reveal the date of the

wedding, and during the speecheseveryone can hold their glass up to toast.Who wouldn’t want an extra wine glassaround the house? On the more creativeside, you can give out your favorite jam to“spread the love.” Be as creative aspossible; the more you gravitate towardsyour personality, the more meaning yourfavors will hold.

DRINKSHave fun with the drinks being served atyour wedding. They can be tied-in to yourwedding by being matched to the theme orcolor (blue curacao, food coloring, etc.). Ifyou’re not sure about dying the drink or areworried it wouldn’t coordinate perfectly,you could alternatively garnish the drinkwith a fruit or flower that represents yourspecial day. To save money, serve wine andbeer at dinner and celebrate with a specialcocktail during cocktail hour. What somecouples have been doing is playing a littlesomething old, something new, somethingborrowed, something blue.

SOMETHING OLD: Old Fashioned(simple syrup, bitters, bourbon, cherry)SOMETHING NEW: Make up a newdrink with your wife-/husband-to-be andname it something ridiculously funny.SOMETHING BORROWED: “BorrowedTime” (amaretto, vanilla liqueur,whiskey, cranberry juice)SOMETHING BLUE: Blue Hawaiian,Adios, anything with Blue Curacao

APPETIZERSTo avoid the messy plates and messy faces,it would be helpful to have bite-sized food.Appetizers don’t have to be the pigs in theblankets or food that is fried. There is asolution! Sliders, mini turkey clubs, andbite-sized grilled cheeses are a few popularoptions. Another trend is to offer smallportions which are already speared on afork or skewer, like chilled shrimp on thefork ready to be indulged. You could alsoput a little bit of dressing or dip inside a small martini or shot glass and top it with vegetables. Ediblearrangements are also a viable option; theycome prepared without assemblinganything!

Instead of having sugary snacks at thebuffet table, try arranging a “nut bar”.

Healthy and protein-filled snacks won’tmake anyone feel bogged down and willprovide your guests with the energy tocontinue mingling throughout the cocktailhour. Clear square containers can be filledwith items such as cashews, chocolatechips, dried fruit, and almonds; to stayeco-friendly and give your guests a littletreat, the mix can be served in ice creamcones (to be eaten later) so that no papercones are used!

DESSERTSWhen we think of weddings, we think ofwedding cake. One of the best parts aboutbeing at a wedding is…dessert! Nowadays,couples have been getting creative withtheir dessert to smash in each others’faces. Choosing a dessert other than cakeshows that the bride and groom have acreative side and the dessert they chooseis a little more personal.

CUPCAKES: Some couples aregravitating towards cupcakes. These area good alternative because they allowyou to pick more than one flavor, there’sno cutting involved, and elaborate orsimple cupcakes may be cheaper thanbuying a wedding cake. PIES: Pies are usually the treat to pickduring the fall months, when pumpkinbecomes the favorite. But pies alsocome in other delish options, such asmacadamia nut, chocolate pecan, orkeylime. You could also offer miniversions, although bringing a "tart" tothe wedding could cause problems!MAKE YOUR OWN CAKE: Somecouples are making their own cakeswith a foundation of their favoritesnack, such as Twinkies, Ding-Dongs,and doughnuts. Now that’s one sugarrush we don't recommend.CAKE FAKE-OUT: Use cheesecakeinstead of a traditional cake; yourguests will surely appreciate the creamysurprise.FLAVORFUL FOUNTAINS: Some couplesdon’t think that the cake is a big deal atall, so to do something fun, place minichocolate fountains at all the tables anddecorate them with berries, pretzels,sponge cake, etc. Kids especially willfind this the best way to enjoy theirdessert.

FavoringCreativityby Jillian Stoker

T R ENDS

MAY • JUNE 2011 | great taste 11

Summer SavorSummer Savour

SUR L E MENU

Duck

Michael’s On Naples – Long BeachAnatra Al Mattone, pan seared Sonomaduck leg, farrotto, Tuscan chard andhomemade lemon marmalade.

Bistro Le Crillon – Newport BeachCassoulet de Toulouse, three sausages,duck confit, ageots.

Andrei’s Conscious Cuisine – IrvineCharcuterie Plate, La Quercia Prosciutto,Knight Sopressata, green olive duck terrine,ham & parsley terrine, pickled vegetables,cornichons, whole grain mustard, mini-baguette.

Jade Palace Chinese Cuisine – Santa AnaChinese Crispy Duck or Peking Duck,served as a main dish with plentiful sidedish options.

Balboa Bay Club – Newport BeachCrispy Spit Roasted Mallard Duck, potatocroquettes, braised red cabbage andLingonberry demi glace.

Catal Restaurant & UVA Bar – AnaheimDuck breast with toasted pearl barley,

cider roasted baby turnips, market pear,BLiS maple and duck jus.

Delius Restaurant – Signal HillDuck Confit Appetizer, teardrop tomatoes,dried cranberries, red onion, tomato yogurtspheres, upland cress, queso fresco, molesauce.

The Winery Restaurant & Wine Bar –Various LocationsMaple Leaf Duck "Deux Facons", orangesoy marinated breast, crispy duck confitand wilted pea shoot pastilla, mango-greenpeppercorn essence.

Leatherby's Café Rouge – Costa MesaMaple Leaf Farms Duck Breast, mushroomrisotto, caramelized blackberries,Szechuan pepper and cider jus.

Tantalum – Long BeachMaple Leaf Farms Duck Breast with papplechutney, duck confit, pancetta, rainbowchard, foie gras infused white bean purée.

Gemmell’s French Restaurant – Dana PointPâté de Canard, the chef’s blend of duckliver and cognac into an airy mousse.

Served with toast points and aspic.

Old Vine Café – Costa MesaRaviolo filled with smoked duck, goatcheese & Porcini mushrooms sautéed inbrown butter with sage.

Tradition by Pascal – Newport BeachRoasted duck breast on braised endive,caramelized apple, and ginger calvadosreduction.

Palumbo’s Ristorante – Old Town TemeculaRoasted duck ravioli with a soy gingerreduction sauce.

Bamboo Bistro Restaurant – Corona DelMarRoasted duck salad “Goi Vit,” tenderroasted duck over cabbage, bananablossoms, onions, carrots and “rau ram”herbs in a lime chili dressing accompaniedwith shrimp flavored crackers.

S Vietnamese Fine Dining – Westminster Vit Tiem, Vietnamese style, five spicesduck confit bedded with julienned babyBok Choy and fried plantain, served withsteamed or brown rice.

Confit, foie gras, sautéed breast...anyway you sliceit, duck is an impressive addition to the menu.Due to it’s rich flavor, duck is a perfect candidatefor a variety of entrées and hors d’oeuvres and, iscommonly roasted with an emphasis oncomplementary fruits and vegetables which make

taste buds dance. The skin of the duck can take on adelightful, crispy texture when roasted correctly, and ChefRob Wilson of The Montage Laguna Beach knows just how todo it. His Crispy Skin Maple Leaf Farms Duck Breast withSpiced Carrot Purée is sure to please; however, duck can beprepared in a multitude of ways. Keep reading to see moreunique duck recipes Sur Le Menu.

12 www.great-taste.net | MAY • JUNE 2011

SUR L E MENU

MAY • JUNE 2011 | great taste 13

Crispy Skin Maple Leaf Farms DuckBreast with Spiced Carrot Purée

COVER RECIPE

DUCK BREAST4 Maple Leaf Farms Duck Breasts - skin

scored, seasoned with salt and

black pepper

Heat a large non-stick sauté pan on

medium heat. Add the duck and let the

skin render until crispy, 10-12 minutes.

Once the skin is crispy, turn the duck

breast over and continue to cook for 2-3

minutes. Remove from heat and let rest for

10-15 minutes before slicing.

CARROT PURÉE2 Jumbo carrots - peeled, chopped1 Garlic clove - minced1 Shallot - chopped

2 Star anise1 T Fresh ginger - chopped1 C Fresh squeezed orange juice1 C Chicken stock4 oz Duck Fat

Sea salt and pepper to taste

In a medium sauce pan, heat the duck fat

and sauté the garlic, shallots, and ginger.

Add the star anise, carrots, OJ and chicken

stock and simmer until the carrots are fork

tender. Remove from the heat and remove

the star anise. Add the entire mixture to a

household blender and purée until smooth.

Adjust seasoning and keep warm for

service.

SERVES 4

SOUTHERN CALIFORNIA

HELPING OUR CUSTOMERS SUCCEEDFood Safety

Variety

Quality

Cost Control

The Fresh Produce Specialists

Call Toll-Free: 1-800-252-9165

www.FreshPoint.com

www.TheProduceHunter.com

155 North Orange Avenue, City of Industry, CA 91744

In preparation for this issue, I found myself swimming — well, more drowning — in a sea ofwhite. Venues, menus, dresses, rings — the span of information and advice on planningweddings seemed endless. Brides- and grooms-to-be have more than enough on their platewhile planning a wedding, and the venue they choose is arguably the biggest decision they’llmake (apart from, you know, deciding to get hitched). Stuck somewhere between banquethall and catering company on the reception venue/food vendor list is the restaurant. Keepingup with current wedding trends is especially important for restaurateurs, as they need to beaware of and prepared for what’s to come this wedding season. The more you know ahead oftime, the better prepared you’ll be when a frazzled bride calls you for quotes, menus, andseating arrangements.

by Kelly O'Quinn

W e d d i n g T r e n d

r u n d o W n

Photos by Matthew Morgan Photography and Studio 7 Photography

14 www.great-taste.net | MAY • JUNE 2011

With help from Deanne French, Director of Public Relations atThe Ritz-Carlton, Laguna Beach, we’ve compiled a list of what toexpect in the upcoming 2011 wedding season. The overarchingtrend for 2011 seems to be more creative, personal weddings.Brides and grooms are looking for ways to set their wedding apartfrom the cookie-cutter standard we’ve become accustomed to;expect to see less cake, more dessert bars, and everythingpersonalized, from signature martinis to monogrammed cookies.This year, weddings are all about creativity, meaning the versatilerestaurateur has a chance to shineas the one-stop reception shop.

HORS D’OEUVRESIn keeping with the popularity ofgastropubs in the last year, couplesare looking to incorporate gourmetcomfort food into their cocktailhour. Expect to have requests forsliders, truffle mac & cheese, soupshooters, sweet potato fries, andbacon-wrapped anything. Thepresentation of passed foods hasalso taken a down-home swing. Atthe Hyatt Regency Garden Grove onHarbor Blvd., it has becomecommon to use unusual trays, likecedar planks, marble tiles, orunique glass pieces in lieu of thetypical metal or plastic platter.

LIBATIONSDrinks are really where couples are letting their personalities shinethrough. Signature cocktails are popular; if the bride loves martinis,she might choose to offer a customized martini tinted to a shade thatmatches the color scheme of the wedding. Taking this concept a bitfurther, the couple may choose to offer “his and hers” drinks, servingthe groom’s favorite libation alongside the bride’s. Executive ChefRyan Adams and Events Coordinator Monica Flick of Sorrento Grillenote that couples have been choosing to serve only beer and winewith the addition of the bride’s favorite martini and the groom’sfavorite cocktail/beer. “This typically keeps the cost lower than a fullopen bar and is a fun way to personalize the event,” they say.

Couples have also been letting their guests take creative licensewith their drinks. At the Hyatt, “Art Bars” have been growing inpopularity: offering vodka and Sierra Mist martinis with a variety (theysuggest 8) of squeeze bottles filled with colored simple syrups allowsguests to design their own martinis. This option may be cheaper forboth you and the couple, as it will cut down on the variety of liquorsand mixers you need to have on-hand. Fantastic!

ENTRÉESGoodbye chaffing dishes! We can finally put away those room-temperature sides and canisters of gel fuel. Couples are stepping itup with their main dinner offerings, making sure each guestreceives a hot, delicious meal made specially for them. Entréestations are very popular, with each station featuring a meat, starch,and vegetable, enabling guests to assemble their entrée to theirliking. This encourages guests to interact more with each other andensures that they will be satisfied with their meal. Although entrée

stations allow for a large amountof freedom, they can be costly anddifficult to execute. You’ll need tohave numerous ingredients andchefs on-hand and be able toquickly prepare each dish on-the-spot to keep lines moving. If thisoption isn’t very well suited to yourbusiness, you can take a pagefrom Sorrento Grille’s book andoffer a tasting menu instead.Tasting menus give you a muchnarrower idea of which dishesyou’ll be preparing, so you’ll knowthe exact amount of product toorder and prepare. The onlydrawback to this option would beif there are dietary restrictionswithin the group, so you may wantto have a few alternative optionsavailable (there are always thoseguests who don’t inform the bride

of their fatal peanut allergy until the day of the wedding — oy vey).

DESSERTSPossibly the most iconic feature of a wedding — the cake — is takinga backseat to other sweets. Couples are opting for dessert bars whichhighlight a selection of treats such as cupcakes, brownies,cheesecake squares, and candy which represent items they haveenjoyed as a couple, family recipes, or personal favorites. Desserts arealso being served in miniature form as favors for guests to enjoy onthe ride home. For some fun dessert ideas, check out the Trendsarticle on page 10 and The Baking Rack on page 8.

Couples who are on a tight budget may skip dinner all together,instead offering an extended cocktail hour. A wine and cheesereception would offer a delicious, sophisticated afternoon. Have aSommelier available to educate guests about the wine and cheesepairings, either from your restaurant or the winery(ies) being featured.If the bride and groom are looking for a more relaxed atmosphere, a

MAY • JUNE 2011 | great taste 15

F EATUR E : L ’ E N T R E E´

Continued on page 16

beer and appetizer reception is a trendyavenue to take. Beer pairing dinners aregrowing steadily in popularity along with theexplosion of craft breweries. Beer pairs wellwith a variety of foods, but one we love isfried appetizers. Fry up anything frompickles to green beans to sweet potatoes,alongside some hearty, non-fried options formore health-conscious guests. As with thewine and cheese reception, have an expertBrewmaster available to answer questionsabout the brews offered and their pairings.Both of these options are great forrestaurants, breweries, and wineries, as theyare the perfect opportunity for cross-promotion and expanding your clientele. Becertain to keep these receptions limited to afew hours during off-times (2 - 4 p.m. or 3 -5 p.m.) in order to keep guests from makinga full meal out of cheese or fries, therefore

increasing food costs. Full communicationwith the bride and groom and their guests isimperative so they know not to expect a fullmeal and will not be hungry and cranky atthe reception.

The key in all this is to be flexible.Brides and grooms want to personalize theirreceptions as much as possible, so there maynot be room for your tried and true dishesand system. The more you are willing to workwith a demanding bride, the more likely it isthat she will hire you as her reception venueand caterer. Don’t be a doormat, but don’t bea wall; this relationship is one that needs tobe symbiotic. Keep in mind the trends thatyou can expect to see throughout the yearand be prepared for what you may be askedto provide. As you know, hosting a weddingcan be a fun, positive experience that bringsyou new customers and a stronger presencein the restaurant community.

16 www.great-taste.net | MAY • JUNE 2011

F EATUR E : L ’ E N T R E E´

Continued from page 15

MAY • JUNE 2011 | great taste 17

F EATUR E : C H E F D E C U I S I N E

CH E F P R O FI

LEMAPLE

LEAFFARMS

SP

O

N S O R E DB

Y

**

In a transient profession where all chefs seem to be imports from elsewhere, we found a chef witha local past. Chef Rob Wilson was raised in Laguna Niguel, attended Dana Hills High School, andcurrently holds the revered position of Executive Chef of The Montage Laguna Beach. This is notto say that he has not traveled around the country and paid his dues, making many sacrifices alongthe way, but he has earned his way back to the beach area he loves with the necessary experience

under his white coat and apron. You can take the boy out of California but you can’t take theCalifornia…well, you know. Chef Wilson’s main leisure activities include surfing and stand-up paddleboarding, and he enjoys the So Cal weather that permits him to garden (produce, of course) year-round.

Chef Wilson started cooking at the Chart House in Dana Point at 15 years old where he got very usedto “turning and burning” quickly, as the Chart House is known to be a high-volume locale. Liking the fastpace and feeling like this might be his calling, Chef went right to the top and attended the CulinaryInstitute of America. He was well on his way, following this writer’s mantra to “get the best education youcan and then jump on prestigious coat tails”.

Chef Rob Wilson

by Katie Averill

Continued on page 18

Photo by Michael Rutt

F EATUR E : C H E F D E C U I S I N E

18 www.great-taste.net | MAY • JUNE 2011

30801 SOUTH COAST HWY.LAGUNA BEACH, CA 92651WWW.MONTAGELAGUNABEACH.COM

AVERAGE NUMBER OF HOURS YOUWORK IN A WEEK? A lot!

1ST COOKING OR FOOD-RELATEDMEMORY: My mom teaching me how toflip an egg when I was five.

WHAT FIRST INTERESTED YOU IN THEHOSPITALITY INDUSTRY? Good foodmakes people happy and I enjoy making

people happy.

FAVORITE KITCHEN GADGET OR TOOL:My “Horsepower Kitchen” Taco Cart

(thanks Turbosonics & Lu Lyall).

FAVORITE KITCHEN APPLIANCE: Vitamixblender.

FAVORITE TYPE OF COOKWARE: All-Clad.

FAVORITE CONDIMENT/SPICE: Mae Ployand Star Anise.

BIGGEST MYTH ABOUT WORKING IN THEKITCHEN: Not all chefs have to have the“Gordon Ramsey” attitude in the kitchen to

get effective results.

HOBBIES: Surfing, stand-up paddleboarding, snowboarding, motocross, and

golf.

FAVORITE OC RESTAURANT: Amber's Cantina.

FAVORITE RAW INGREDIENT: Ahi Tunaand Avocados.

WHAT 3 WORDS BEST DESCRIBE YOURCULINARY STYLE? Creative, Seasonal,Spontaneous.

The Montage Hotel Laguna Beach

Chef Rob Wilson

Chef Wilson just recently joined theMontage in August 2010 after an impressivehistory as Executive Chef with the Ritz-Carlton chain that spans two decades.Although he speaks fondly of his early dayswith the Ritz-Carlton, the Montage appealedto Chef Wilson because it is “still in theboutique stage”. Amazing chefs with deeppassion had complete freedom to create andmake their particular Ritz the best it couldbe. Today, he is that chef at the Montage andhis apprentice cooks are equally passionateand eager to learn from him. He loves being amentor to them in a personal one-on-one way,as he was mentored by Ritz-Carlton royalty likeJean Pierre Dubray and Christian Rassinoux.

Chef Wilson has a myriad ofresponsibilities at the Montage and, make nomistake, he finds himself cooking on the linequite often. He “never stops cooking”; it isjust a matter of where he will be. TheMontage hosts a litany of banquets andweddings, and he often finds himselforganizing the events and determining whatthe “action stations” will be. Once he createsthe menus and decides the station breakdown, he has to teach the cooks on thestations exactly how he wants the dishes to

be executed. These menus are prone tochanging on a daily basis according to thefunction type and clients’ wishes. He attendsmany public relations and fundraising eventsand donates his time for charities. On anygiven day, he may find himself cooking aseven course meal at the residence of thehighest bidder.

One of the restaurants in the resort,Mosaic, does 350 plus covers a night and hishelp is often needed cooking as well asexpediting. With this type of volume, histrained eye is needed to check each plate andmake sure things are done properly; the lastplate of the night needs to be just as perfectas the first. And if he is needed in the Loft,he will go there.

Being relatively new to the Montage,Chef Wilson has many plans and ideas hewants to implement, like coordinating withthe Food and Beverage Department to start awinemaker dinner program. However, it isapparent that his immediate goals arebroader and more about the dynamics andflow of the kitchens collectively. He wants topromote synergy between all of the back ofthe house areas and to develop aninterdependence like they have notexperienced before. Like the waves that riseand fall on the shore of this coastal property,the flow of what goes on behind the scenesand the seamlessness of your experience atthis world-renowned getaway are largelyorchestrated by Chef Rob Wilson.

MAKE CONTACT

“Good food makes people happy and I enjoy makingpeople happy.” — Chef Rob Wilson

Photo by Michael Rutt

MAY • JUNE 2011 | great taste 19

SERVES 4

POACHED MAINE LOBSTER2 1.5 lb Maine lobsters - live1 lb Unsalted Butter1 bunch Fresh Basil12 Heirloom Cherry Tomatoes - halved1 Avocado - halved, pit removed, and

cut into 1/4s; remove the skin and

cut each 1/4 into 4 pieces

2 Navel Oranges - peeled, segments removed

Micro Basil or small basil leavesSea Salt and Pepper To Taste

PREPARATIONBlanch the lobster in salted boiling water for

7 minutes. Remove and place them in an ice

bath. To clean, remove the head from the tail

and separate the knuckles and claws. Next,

remove the knuckle and claw meat from the

shell. To remove the tail meat from the shell,

cut the tail in half and gently remove the

meat.

Slowly melt the butter in a medium sauté

pan and add the basil. Allow the basil to

steep in the butter for 5 minutes. Turn the

basil butter to low heat and add the lobster.

Poach the lobster for 3-4 minutes, just to heat

through.

WHITE BALSAMIC VANILLA BEANVINAIGRETTE2 Shallots - minced2 T Dijon Mustard1 Vanilla Bean - halved; scrape the

vanilla out of the inside of the

bean with the tip of a knife

3 oz White Balsamic Vinegar1 T Honey10-12 oz Extra Virgin Olive Oil

Salt and Pepper To Taste

PLATINGOn your plate of choice, assemble the

tomatoes, orange segments, avocado, and

lobster. Drizzle the vinaigrette over the salad.

Garnish with basil, sea salt and pepper.

Basil Butter Poached MaineLobster with White BalsamicVanilla Bean Vinaigrette

F EATUR E : C H E F D E C U I S I N E

20 www.great-taste.net | MAY • JUNE 2011

T H E B I Z : F R O N T O F T H E H O U S E

Lights, table settings, flowers,action! Yes, it’s that time of yearagain. Time to roll down yoursleeves and stop to smell theroses — that is, if the roses arein an extravagant centerpiece;

otherwise, what are you doing in thegarden? Get back to work! Generalmanagers, proprietors, executive chefs, I’mtalking to you. If you haven’t already, beprepared for phone calls concerninghosting a wedding reception at yourrestaurant or hotel. No need to panic, wehave an inside look that will help prepareyou for the 2011 wedding season.

Before we get into trends for thesummer season, let’s look at how to attractthose busy, blushing brides. One idea is totweak or make small changes to currentrestaurant decor. Sprinkle in a few floralcenterpieces here and there or get creativewith table settings. There’s no need tobreak the bank, just add some sparkle forthe summer season. Another way to createmore wedding appeal is to include morecolor in your restaurant space. Create aheavenly summer space with bright,saturated colors throughout. Or maybe youenjoy the simplicity of using your hands togenerate additional decoration. If that’s thecase, try DIY.

DIY ideas have flooded online websites,

including those especially for weddings,that help you to make your own creation forless money. Not enough time set aside forarts and crafts? Then instead you can

incorporate eco-friendly decoration, likeminiature flower pots or packages ofwedding confetti. Even the smallest detailscan transform an already special restaurantspace into a spectacular wedding receptionfor future guests to experience. ChristaFalk, the owner of Floral Designs by ChristaRose, has given us a wedding decor andfloral designer’s perspective on what goesinto creating a beautiful wedding receptionto inspire and ready you for the summer2011 wedding season.

GT: What do you predict will be the biggesttrend(s) for wedding decor this year?CF: I see couples going for brighter, boldercolors in decor and in wedding attire.Modern couples are looking at theirwedding as a way to showcase their styleand I certainly think that this trend willcarry on. I also think that the RoyalWedding of Prince William and KateMiddleton will impact many future styledecisions.

GT: Any previous trends that you seemaking a comeback?CF: About 10-15 years ago, color was a bigpart of weddings. This year, color is back,but instead of soft, pastel-like colors likelavender and mint green, we are seeingmore saturated colors like eggplant andkelly green.

GT: I’ve noticed that a new trend has shownflowers being replaced by plants and paper

flowers. Do you see this lasting? Why or whynot?CF: I do adore paper flowers but I don't seeit as a lasting trend; the root of the plants

and paper flowers trend stems from the“green” movement. However, paper flowers,unless the paper is truly recycled, are morewasteful. For couples on a small budget, Ialways recommend 1-3 potted orchidplants as centerpieces because they are soelegant and beautiful on their own.

GT: Which phrase do you stand by whendesigning floral arrangements and table topsettings — “less is more” or “bigger is better?”CF: I don’t really stand by either because italways depends on the style or theme thecouple is asking for. I tend to think of whatwill make the most impact for the budget Ihave been given.

GT: How much do wedding flowerarrangements typically cost?CF: Couples can expect to spend no lessthan $1,000.00.

GT: As an expert in floral and interiordesign, what aspect of creating a weddingdo you look forward to most?CF: My favorite part of designing a weddingis when I first meet with a couple and hearwhat they have in mind for their wedding.This stage is the most fun because I get toexplore several creative ideas and helpthem create or clarify any and/or all stylingdecisions.

Christa Falk, who has her B.A. in interiordesign, is the owner of Floral Designs byChrista Rose. You can find her online atwww.christarose.org.

Stop andSmell theRosesby Allison ClarkPhoto by Matthew Morgan Photography

T H E B I Z : B A C K O F T H E H O U S E

MAY • JUNE 2011 | great taste 21

It’s that time of the year:Celebrations, graduations, weddings,showers, Mother’s and Father’s Day.When a menu calls for somethingfestive, chocolate becomes part ofthe occasion. I’ve been asked many

times over the years: “What wines pairbest with chocolate?” And most of thetime, the majority of us are off-target withthe pairing.

Chocolate is powerful, rich, and velvety,and tends to ruin the sophisticated andsubtle flavors in wines. To make it a trulymemorable pairing, select an equallypowerful dessert wine to go with a lusciouschocolate dessert.

The first rule of pairing sweets to wineis one that often gets broken: The wine hasto be sweeter than the dessert. If you don’tpay attention to this, your wine will tastebitter, flat, and stripped of fruit flavors(the flavors we like most in wine). It is noteasy to abide by this principle becausemost desserts are very sweet. This meansthe wine has to be even sweeter. One trickis to cut the sugar in your recipe a little.Rule number two: chocolate needs apowerful and sweet dessert wine.

My never-fail recommendation is to trya Port. The Taylor Fladgate, Tawny Port 20year old Portugal NV, is an excellentchoice. This Port has a beautiful, intenseamber tawny color and an opulent andvoluptuous nose of complex spicy, jammy

and nutty aromas with hints of orangeflower and caramel. The flavor profile isfull of rich, concentrated flavors and thefinish is long and mellow. Ports are bestserved at a temperature of 60-65 degreesin 12-15 ounce glasses, not the tiny onesyou see so often — you want to swirl Portsjust as you would any other wine. I learnedthis on a tasting trip to Portugal, thecountry of origin of the beautifully fortifiedwine. The full, sweet, powerful fruitflavors, together with its nuttiness, makethis Port an excellent complement to anychocolate or chocolate dessert.

One of the most unusual dessert winesin the world is the Renwood, Zinfandel

Amador County Amador Ice, 2008. Thearoma of Amador Ice is intensely “Zin-floral”: fruity with rich, complex, balancedand lush flavors. A touch of Muscat and ahint of Viognier were added for fragrant andexotic notes. Enjoy this wine as an aperitifor at the conclusion of a memorable mealwith your favorite milk, semi-sweet or darkchocolate dessert. Once you try thesepairings, you won’t go back to other winesas an accompaniment to the deliciouslydecadent world of chocolate.

Marian Jansen op de Haar is theprincipal of Vines 57, a wine consultancybased in Napa, California. She is the wineconsultant for Newport Beach-basedFleming’s Prime Steakhouse & Wine Bar,which has 64 locations nationwide.

Wine &Chocolateby Marian Jansen op de Haar

The first rule of pairing sweets to wine is one that often getsbroken: The wine has to be sweeter than the dessert.

22 www.great-taste.net | MAY • JUNE 2011

T H E B I Z : B E V E R A G E S

Irecently attended the Palm SpringsFood & Wine Festival and got caughtin a moment. Maybe it was the warmsun, the picture-perfect day, or thetenting, but something got methinking about weddings. Even the

frenzy of attendees around the wine andfood stations got me in a wedding mood.

For a culinary professional, determiningwhat wines to serve at a wedding can bedifficult. You’re catering to many differentneeds: the wedding party demanding ahigh-end, luxurious event on a limitedbudget; the guests wanting a good time;and you, trying to put on the best possibleshow while keeping your margins high andbottom line low. Serve them crappy wineand the claws come out.

Unfortunately, most betrothed couplesdon’t give much thought to their weddingwines, which puts the onus on you. Withthat in mind, here are three of Chris’sFavorite Wedding Corks — one red, onewhite, and one sparkling — to balance outthat wicked wedding triangle of cost,quality, and prestige.

Red: 2009 Cycles Gladiator Central CoastSyrah (Retail: $7.99/bottle)I’m reticent to even mention this wine, asit’s one of my favorites and I don’t want tosee a run on it. But instead of another Cab

or Merlot, this Syrah jazzes up anymatrimonial proceedings. Similar to aRhône-style syrah, it’s full of smoke anddark blackberries but has enough fruit onthe palate to please Grandma. Also, itstannic heft will counter even the toughestballroom steak, and it’s got a conversation-piece label. You’ll get compliments galorefor pouring something so unique.

White: 2009 Hugl Grüner Veltliner (Retail:$10.99/1 Liter bottle)Truthfully, Grüner Veltliner may be theperfect wedding white. Its citrus crispnessand high acidity pairs well with any fish,seafood, or chicken dish. The white pepperzestiness balanced with flinty minerality willopen eyes among aficionados at the wedding.Coming from Austria, this wine instillsexoticness and luxury. It’s a lower-alcohol wine(typically around 12%) and usually comes inliter bottles, so you’re getting four bottles forthe price of three. Most importantly, it’s notanother melted-butter-and-vanilla Chardonnay,for which the guests will thank you.

Sparkling: Domaine Gruet Brut (Retail:$14.99/bottle) I’ve sung the praises of Gruet before, andfor good reason. It’s crisp, clean, delicious,and hyper-affordable for a domestic

sparkler. With its balance of lemon zestand yeasty notes, you’d never guess itcomes from New Mexico, but given itsprice and pedigree (crafted by a Frenchfamily with deep Champagne roots), it’s awinner. Convincing the bridal party on aNew Mexican wine may be the hardestpart, but once they taste, see the price,and are sold on pouring something unique,there should be no argument.

Bonus Idea: Craft Beer TastingCraft beers are super-hot today, and beersamplers can be a fun, unique alternativeto wine at a wedding. With great craftbrewers like Stone, Green Flash,Bootleggers, the Bruery, Bayhawk, TAPS,and Hangar 24 in the area, there’s plentyof selection and great beers to choosefrom.

Chris Kern is the founder ofForgottenGrapes.com and the creator andhost of Sunday Night Chef Fights(sundaynightcheffights.com). E-mail himdirectly at chris@forgottengrapes.com.

You MayDrinkthe Wineby Chris Kern

Grüner Veltliner may be the perfect wedding white.

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