FSR magazine April 2018

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Wine For Sake’s Sake page 33 Beer How to Host an Imported Beer Dinner page 35 Liquid Intelligence Sips from the Mediterranean bybLos restaurant’s mediterraneaninfLuenced oLd fashioned. GreTa ryBuS By Barney Wolf Cocktails inspired from Greek, Italian, Levantine, and North African cuisine stack up on today’s bar menus. LabeLing something Mediterranean can be a bit simplistic. The Mediterranean Sea Basin encompasses parts of three continents, numerous nations, and various cultures, topographies, and agriculture. “The Mediterranean may have a single meaning, such as geographic, but in culinary terms it is so much more,” says Juan Coronado, brand ambassador for Bacardi. “There are unique cultures that have [Mediterranean] flavors, textures, and arom as.” Similar ingredients show up in cooking across the region, especially olive oil. So do fruits like grapes and 28 april <strong>2018</strong> FOODNEWSFEED.COm
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Page 1 and 2: NO. 53 FULL-SERVICE RESTAURANTS : S
Page 3 and 4: April 2018 No. 53 ® 38 46 Fresh ta
Page 5 and 6: Fries, reimagined. (It’s amazing
Page 7 and 8: The Brand ShINES ON. The Stands Alo
Page 9 and 10: Idaho ® Potato Pairings Idaho® Po
Page 11 and 12: EVERY VINE TELLS OUR STORY SUSTAINA
Page 13 and 14: First course thinkstock Versatile c
Page 15 and 16: Find your Ispirazione Italiana What
Page 17 and 18: Two-Way Radios bring more to the ta
Page 19 and 20: IngredIents Middle Eastern and Medi
Page 22 and 23: Master’s Reserve ® Renewal cut
Page 24: CHEFS & INGREDIENTS INGREDIENTS Mov
Page 27 and 28: Trending Chefs & i ngredienT s Reim
Page 29: SponS ored content How Kitchen Equi
Page 33 and 34: Prepare To Fry Your Best. 1 2 3 4 5
Page 35 and 36: l iquid i ntelligenC e W ine people
Page 37 and 38: Liquid i nteLLigence Beer ThinksToc
Page 39 and 40: SPONSORED CONTENT COURTESY OF FABIO
Page 41 and 42: MARLA MARTINEZ PARTICIPATES IN THE
Page 43 and 44: COMPETITIONS Chef Lance Nitahara, a
Page 45 and 46: COMPETITIONS LUCID COCKTAIL CLASSIQ
Page 47 and 48: their businesses,” Yeagy says. Th
Page 49 and 50: MIDDLE EASTERN CUISINE THINKSTOCK R
Page 51 and 52: Middle eastern Cuisine nature funky
Page 53 and 54: ShakShuka iS perhapS the moSt iconi
Page 55 and 56: Wealthy families might slaughter a
Page 57 and 58: Choosing a new location in another
Page 59 and 60: REAL ESTATE Paige HosPitality grouP
Page 61 and 62: REAL ESTATE rants will always be ou
Page 63 and 64: REAL ESTATE rant, which doesn’t l
Page 65 and 66: Trending on the Menu April 2018 //
Page 67 and 68: The inventor & world leader in food
Page 69 and 70: Custom Deert Sauces Sooooo sweet! F
Page 71 and 72: REVENOW ENGAGE New Guests • INCRE
Page 73 and 74: Check out FSR’s website, Food New
Page 75 and 76: OUTDOOR WALK-IN COOLERS&FREEZERS EN
Page 77 and 78: Service By Kevin Hardy A More Human
Page 79 and 80: Finance By Jessie szAlAy The F&B Bo
Page 81 and 82:
What Do All These Highly Successful
Page 84:
Convenience never tasted this good!
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FSR magazine April 2018

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