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The Secret Ingredient for Staying Popular & Profitable | FoodPower is a restaurant consulting firm that coaches industry leaders to leverage strengths, create concepts, refine menus & identify opportunities to increase revenue & capatalize on the changes in today's dining out patterns.

A CUT ABOVE THE REST
Here is a real flight of fancy: Wolfgang Puck at Cut Steakhouse in Beverly Hills. CUT is the recipient of one star in the prestigious Michelin Guide and is hailed as one of the top three steakhouses in America. CUT offers a smart, sophisticated menu featuring only the finest prime beef. Wolfgang offers a one of a kind tasting "flight" that includes American Wagyu from Snake River Farms, a USDA Prime Dry Aged steak, and a Japanese Wagyu from Miyazaki Prefecture. We know of nowhere else to do a side by side tasting of these beef lovers’ dreams. While Wolfgang might not personally come to your table “himself," his staff will bring his flight of fancy to you to preview for inspection and to showcase the different cuts.  Well, nice to "meat" you!

InDIRECT FLIGHT: SO GLAD IT LANDED IN OC

Chef/Owner Carlos Salgado has led a flight of fancy all his own to miraculously land back in Orange County, CA.  Chef Carlos’s flight is one of the best for a successful independent restaurant owner.  Carlos grew up in the restaurant industry, pursued a career in technology, then went to culinary school when he was trying to recreate the flavors he grew up with.  Salgado apprenticed with fine dining greats starting out in the pastry
department (where precision is vital) at Philadelphia’s acclaimed Winterland.  He went from Philadelphia to San Francisco joining Daniel Patterson at Coi, then on to work with James Syhabout at Commis which soon earned its first Michelin Star.

Believe it or not – he left these fine dining meccas to come home to Orange County.   He started with the Taco Maria food truck and then opened
Taco Maria, a modern Mexican Restaurant at SoCo serving lunch and prixe fixe dinner.   So when folks rave about his mole or chorizo or you observe the kitchen plating up your tacos with tweezers the way they do in starred restaurants you will immediately realize this is no ordinary flight of fancy that has brought Chef Carlos’ “Chicano Cuisine” to us in Southern California.

CROSS COUNTRY FLIGHT

Chef Pascal L’Orange of