January 2016

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Issue 1 Volume 16

US $3.95

“I am 100 percent Sicilian, and so is my vodka.”

-Chazz Palminteri

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January 2016

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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WELCOME TO THE NEW YEAR 2016 AND OUR JANUARY 2016 ISSUE OF THE SOCAL FOOD & BEVERAGE PROFESSIONAL, where we have shaken a few things up to meet the requests of you, the Professional Food & Beverage reader.

We look forward to bringing you current and updated information from the F&B Industry including Restaurant Reviews, Marketing Ideas, PR Suggestions, Financial Programs, HR Do’s and Don’ts, Chef’s Information and of course, Professional F&B News.

Thank You for Your Continued Support…

Cheers!

Mike Fryer

Cover

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FRONT COVER FEATURES CHAZZ PALMINTERI AND HIS BIVI SICILIAN VODKA, and he and the vodka are both 100% Sicilian. He shared a unique story with our Beverage Editor Adam Rains, who recently had a Q&A with Chazz and learned about an experience he shared with the immortal Frank Sinatra. Check this and other inside information out on the two-page spread inside.

Cover photo courtesy Chazz Palminteri SAINT MARC OPENS AT THE PACIFIC CITY MARKETPLACE IN HUNTINGTON BEACH, and our very own SoCal Food & Beverage Professional Journalist, Apryl Bruso, was there to give us an in-depth look at this unique food and beverage outlet. Or as they call it, Saint Marc Pub-Café Bakery & Cheese Affinage, with its unusual and exciting presentations!

BOCUSE d’OR COMPETITION FOR THE FINAL US CHEFS TEAM HAS COMPLETED AND SoCalFNB PRO WAS THERE TO COVER IT. The Venetian-Palazzo was recently the host for the US Chefs final competition to be included in the international competition next year in Lyon, France. Read the coverage by our very own journalists Elaine & Scott Harris, who were there to cover the events.

Page 4

Page 12

Page 22

Hot Off the Grill!

For the Love of the Craft

Chef Talk

Heather Jenkins:

Yes We Have Some

Page 5 Food for Thought Let’s Do the Super Bowl and Win Over Our Guests

a Hometown Girl with Heart Page 14 I have seen the future of dining.... and it is good

Bananas Today Page 23 The Bottom Line When Increasing Customer

Page 6 West Eats East West Also Drinks East

Page 16

Spend Isn’t a Good Thing

COVER FEATURE Chazz Palminteri - BiVi Vodka

Page 24

new but steeped in tradition

Human Resources Insights

Page 7 Creating Snackable Content

Page 18

in 140 Words or Less!

Bocuse d’Or USA Selection Brings

The Power of Positive Thinking

the Country’s Brightest Young Page 8

Culinary Talent to The Venetian

Page 26

What’s Brewing

Resort in Las Vegas

Wine Talk with Alice Swift

Page 9 American Culinary Federation Chefs of SoCal

2016 New Year’s Resolutions: Page 20

Learn, Taste, and Go Enjoy Wine

Product Spotlight

to the Fullest!

Product Review Blue Nun

Page 10 Brett’s Vegas View

USBG Cocktail of the Month

Page 28 Events Ad Index

18 www.socalfnbpro.com

January 2016 I The SoCal Food & Beverage Professional 3

The Socal Food & Beverage Professional 303 Broadway Ste. 104-40 Laguna Beach, CA 92651 www.socalfnbpro.com January 2016

The Venetian-Palazzo recently held its Ultimo Food & Beverage event and here Executive Chef Olivier Dubreuil displays the outdoor BBQ set up next to the Venetian Canals. Guests were presented an array of fire-pit meats, fish, and fowl with paired side dishes and exceptional wines from the DAOU Winery in Paso Robles, sponsored by Southern Wine & Spirits of Nevada.

Mike Fryer

Sr. Editor/Publisher Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

For any questions or comments please email mike@socalfnbpro.com

Juanita Fryer

Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@socalfnbpro.com

Juanita Aiello

Bob Barnes

Editorial Director bob@socalfnbpro.com

Bar consultant, television personality and author Jon Taffer, best known as host of the reality series Bar Rescue on Spike and The Bar & Nightclub Show, recently visited Southern Wine & Spirits Academy where he met with SWS Senior Director of Marketing & Special Events Michael Severino and Executive Director of Mixology & Spirits Education Francesco Lafranconi.

Elaine & Scott Harris Editors at Large harris@socalfnbpro.com

The CES-Consumer Electronics Show recently took place highlighting many new and innovative products in almost all fields. The SoCal Food & Beverage Professional was there covering Food & Beverage related products and one in particular caught our interest. It’s called D-Vine by 10-Vins and their motto is “Wine by the glass with D-Vine, your connected sommelier.” It is a France-based company who has developed a machine that takes any type of wine from a vile and flash cools it to the proper temp/climate in seconds, one after another, including red wines.

Adam Rains

Creative Director juanita@socalfnbpro.com

Beverage Editor adam.rains@socalfnbpro.com

Advertising sales@socalfnbpro.com

Article Submissions/Suggestions articles@socalfnbpro.com

Calendar Submissions calendar@socalfnbpro.com

Website webmaster@socalfnbpro.com

Press Relase Submissions news@socalfnbpro.com

General Information info@socalfnbpro.com

@socalfnbpro

The SoCal Food & Beverage Professional

CONTRIBUTING STAFF

Legal Editorial Advisor Andrew Matney

Journalist Apryl Bruso

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist What’s Brewing David Mulvihill

Journalist Food for Thought Les Kincaid

Journalist Hungry for PR Jen Morris

Journalist Mitchell Wilburn

Pre-Press Technician Brandon Yan

Journalist Good for Spooning LeAnne Notabartolo

Journalist East Eats West K. Mike Masuyama Ph.D.

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Linda Duke

Journalist Heidi Rains

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

SoCal Journalist Lisa Matney

Journalist The Bottom Line Ben Brown

Photographer Bill Bokelmann

Photographer Joe Urcioli

SoCal Journalist Margie Mancino

Master Sommelier Joe Phillips

4 The SoCal Food & Beverage Professional I January 2016

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FOOD FOR THOUGHT Let’s Do the Super Bowl and Win Over Our Guests

By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid

Homemade Hummus With January and Super Bowl just around the corner we know that throwing a killer Super Bowl party can be hard work and has the potential to get pricey depending on group size, but we’ve found a way you can do it for a reasonable cost with good popular choices to serve your guests when they show up for the big game.

But, did you know every year, there are 72 footballs used for the Super Bowl? There are more than 700,000 footballs purchased for the NFL each year. Also, beer stays steady in the number one spot as the most preferred beverage to chug during the game, followed by soda and carbonated water. Here’s an interesting fact: according to Nielsen, the percentage of consumers who said they were drinking or serving beer fell to 30 percent from 35 percent a year ago.

Oh Yeah...Happy New Year!

Super Bowl snacks are all winners. Here are a couple good recipes to add to your already scheduled offers:

1- 15 ounce can of chickpeas, drained, with juice reserved 1/4 cup reserved chickpea juice The juice of one lemon 1 large clove of garlic 2 tablespoons olive oil 1 tablespoon tahini (Add more to taste) Simply blend all ingredients in a food processor or blender for three minutes or until creamy. Serve with store bought pita chips.

Yield: servings for 4

Parmesan Ranch Snack Mix 2/3 cup canola or olive oil 1 one-ounce packet ranch dip seasoning mix powder About 4 cups popcorn, popped (2 to 3 tablespoons un-popped kernels)

About 3 1/2 cups waffle-style pretzels 1/2 to 1 cup peanuts, almonds, cashews, or favorite nuts or mixed nuts, optional 3 ounces Parmesan cheese, grated

In a large microwave-safe bowl, add the oil, ranch mix, and stir to combine. Add the popcorn, pretzels, nuts and optional ingredients (see below). Tip to make popcorn easily — add 2 to 3 tablespoons un-popped kernels to a brown paper lunch bag, fold the top down twice, and heat for about 90 seconds on high power — don’t add oil, butter, or anything else, just the kernels.

Toss to evenly coat the mixture; it may seem a bit on the oily side, this is okay and it absorbs. Heat on high power for 2 minutes, stopping after 1 minute to toss the mixture because the oil has a tendency to pool at the bottom of the bowl. Add the Parmesan and toss to coat evenly. Serve mix immediately. Mix will keep for up to three days in an airtight container or large zip top plastic bag; but is best enjoyed same day, noting that cheese has been added and some may wish to refrigerate the mix if storing it longer term.

Optional Variations - Can be added instead of or in combination with the other dry ingredients: coarsely crushed saltines, oyster crackers, Club or Ritz crackers, rye crisps, Asian-style rice crackers, tortilla or potato chips, favorite gourmet or specialty crackers, cashews, almonds, pecans, sunflower seeds, pistachios. For a spicy version, add a pinch of chili powder or cayenne pepper, to taste.

Yield: 8 cups

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January 2016 I The SoCal Food & Beverage Professional 5

By K. Mike Masuyama Ph.D.

West Eats East

West Also Drinks East A Happy New Year! This is the year of an ape or monkey in the Chinese zodiac. Everyone at an age of 12, 24, 36, 48, 60, 72, 84 or 96 this year was born in this zodiac. Let’s celebrate this newly arrived year for the rejoicing monkeys with drinks of the Japanese origin together with anybody, age over 21.

Recent statistics of the alcohol beverage consumption in Japan shows: beer (65%), spirits-Shochu (10-11%), sake (5-6%), wine (3%), whiskey (1%), others (14-15%). Beer is the most favored alcohol beverage. Though, beer never existed there until 1868 except for sporadic gifts from the Dutch which was the only western trade partner for almost three hundred years from the late 15th century. Japan was an isolated, passive, authoritarian land where many things were managed by rules and traditions, including sake. Once an American, Admiral Perry, cracked the closed door, the country started participating actively in the capitalist economy by labor of ordinary citizens. Then beer got welcomed for quenching those thirsty from business activities with its effervescent, refreshing and low alcohol content nature. Since then sake has been losing the sole, national alcohol beverage status. Particularly the young and females distance themselves from it today because of sake’s tradition in drinking as well as blunt taste.

Alas to say, sake has slipped down to less than 10% of the whole alcohol beverage consumption, unlikely to be worth being called as the national drink anymore. Spirits-Shochu (25-35% alcohol) has also chewed up the sake share due to lower prices and its versatile nature of mixing with fruit juices, herbs, teas and many things, which lures the tastes of the younger generation. Shochu is prized by raw materials (sweet potato, barley, buckwheat) and locations (many in Kyushu, Okinawa islands), with specific aroma notes in the first sips. Wine is still in a cradle and may take 10-20 years to grow to a toddler stage despite of a good number of sommeliers, because of the high cost of tax as well as many handsexpenses in trade, and little promotion in the traditional food culture.

Many of the Japanese domestic wines are fermented with grape juice concentrates that are imported. Ordinary consumers are hesitant to pay

Traditional yet New Perfect Soy Sauce Flavor without the Color!

A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods www.whitesoysaucefood.com 6 The SoCal Food & Beverage Professional I January 2016

Mike Masuyama is a bi-cultural science-technologybusiness consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles.

“Ask Doctor Sake” was his last series in this journal.

$30 a bottle for a Chianti, which may cost around $5-10 at our discount liquor store here in the US. Others (14-15%) are in my curiosity, probably unknown or unanswered or undecided or something else.

Japanese beers are Kirin, Sapporo, Asahi, Suntory and Orion (from Okinawa) along with some craft beers. Kirin used to be the number one but Asahi has taken over. Almost all belong to a type of Pilsner, light, not very hoppy, and easy swallowing. Asahi and Sapporo bottled products are brewed by contract breweries in Canada or the US and Kirin by Budweiser in CA, while canned or premium ones are imported directly from Japan.

At Japanese grocery supermarkets you see mostly the canned, while the bottled are at Japanese restaurants. That is all right as far as their taste is Japanese with its own recipes, I guess. Look at labels for the country of production. At some places, you may find premium, bottled beer by Suntory or Sapporo, imported. These beers are excellent partners with spicy sushi, teriyaki and tempura. If getting serious with pairing with sushi, move to sake, I recommend.

Sake, as seen in my series of “Ask Doctor Sake” from June 2012 to February 2015 of this Las Vegas version publication, is an alcohol beverage from rice, brewed in the traditional process. Sake is divided into elaborated classes by the Japanese regulation for its tax purposes, which may have caused some myth and confusion. Junmai is sake naturally brewed, while Honjozo or Daiginjo, in the absence of the Junmai term, is the one alcohol added. An unfiltered, often described as Nigori, cannot be officially called sake in Japan. They are in their jurisdiction, which is not applicable here. Our sake is sake by our regulation and our trade practice.

Anyway, sake spreads as Japanese food or sushi does here. Three bands, Gekkeikan, Shochikubai, and Ozeki, all brewed in California, dominate our market, while the imported competes in a specialty, premium segment.

All sake are not born equal. Though, the difference in aroma, flavor and taste lies within a narrower range than wine. For food pairing, sushi may go well with cold dry sake, while teriyaki or tempura with hot, heavy bodied sake. The imported, probably 99% of them, carries the original packages and labels in Japanese which are hard to be distinguished by appearance. According to my sake business experience, sake might be better sold as exotic for the time being, though it might limit sake within a foreign origin, ethnic market. Going beyond the current, enclosed market might be possible with market-friendly appearance and taste into a dry white wine territory particularly for pairing with seafood, though it would take time. Sake needs education, education and education more for business and pleasure.

Kanpai or cheers with J-beer or sake for health and prosperity in this happy new year! www.socalfnbpro.com

By Linda Duke

Creating Snackable Content in 140 Words or Less!

Linda Duke, Chief Executive Officer, Duke Marketing, a California based fullservice marketing firm specializing with restaurant chains for 25 years. duke@dukemarketing.com

Twitter was founded in 2006, but how does one write a 140-character PR Pitch—a single tweet summarizing one’s brand and unique attributes— anyway? Online consumers have an attention span of eight seconds—a second less than the average goldfish, and 12 seconds less than they had about a decade ago. So if marketers want to make an impression, they need to do it quickly. That means marketers need to cut to the chase with content that immediately communicates its relevance and urgency.

The challenge is of producing concise, compelling and “snackable” content. People don’t have the time to sift through information that may or may not be relevant. They need to understand and enjoy what they are consuming quickly in order to stay and return.

“Snackable” content sustains ongoing brand and consumer interactions, offers quick support and allows the audience to engage in different ways. Below, I’ve highlighted techniques that will help marketers create snackable content that will expand brand audiences and increase engagement.

A

Tweet is the new

Elevator

Pitch

Stay relevant With the average person experiencing up to 3,000 brand impressions each day, capturing customers’ attention is no easy feat. Marketers who understand the customer and create content to meet his specific needs will succeed—even if he has the average attention span of a goldfish.

Brand leaders in content marketing stay on top of popular topics through tools such as Google Trends and produce content to add to the conversation. For example, while the Northeast awaited the arrival of Superstorm Nemo, companies from a variety of industries, such as Sam Adams and Daily Glow, developed short content pieces to help their customers weather the storm. By offering quick and timely reactions, marketers will create a memorable brand presence within the conversation and leave audiences hungry for more.

Tailor to customers’ daily activities No matter how entertaining the subject matter, marketers need to ensure that the content they produce is appropriate for their audience’s daily activities. In this mobile-driven world, consumers turn to content on the search and social Web for answers to their questions, from dinner recipes to car insurance rates. Marketers must identify cases where consumers are seeking information within the brand’s expertise and develop bite-size content pieces that offer quick solutions.

Produce VITAL content Just as the consumer appreciates a variety of snack choices for a mid-afternoon energy boost, he also desires different forms of content to stay informed and entertained. Marketers should produce content that adheres to the VITAL standard—Video, Infographics, Text, Audio and Links. By keeping the content selection balanced, marketers will provide customers and prospects with dynamic brand experiences and “snackable” content.

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January 2016 I The SoCal Food & Beverage Professional 7

By David Mulvihill

what’s

BREWING

David Mulvihill strives to experience and write about the ever-evolving face of SoCal craft beer. He also covers Orange County for Celebrator Beer News as well as Southern California for Southwest Brewing News. Contact him at dbrewhill@gmail.com.

Cismontane Brewing Company, which originally began in Rancho Santa Margarita about six years ago, opened a second tasting room in Santa Ana (on Warner west of Grand) just over one year ago. The facility, also utilized for off brewery-site storage, opened with the intention of adding a distillery and eventually expanding the brewery. As Cismontane Santa Ana celebrated its first anniversary, it had taken delivery on distilling equipment that will assist in converting “The Batch Master” (a former Smucker’s Jam vacuum cooker) so that distilling can begin. Team Weinberg and Stewart will be giving birth to Batch Plant Distillery. Evan and Ross launched an Indiegogo campaign in late November to assist with some of the financial aspects required to bring the distillery to fruition. As you are reading this there may still be enough time to contribute and get in on some of the benefits provided at varying levels of contribution.

The name, Batch Plant, pays homage to Cismontane Santa Ana’s physical location, which lies between asphalt and concrete manufacturing plants. “Batch plants” are what they are referred to in the industry. Evan shared that since Batch Plant will be creating small batches of spirits it was an appropriate moniker.

Look for gin to come first, with whiskeys and brandies requiring time to age.

On the beer side of things, much has happened in the not-too-distant past, and if you haven’t been

Photos by David Mulvihill

Cismontane Santa Ana

At Cismontane Santa Ana’s First Anniversary celebration are (from l-r) Wayne Longway, Victoria Bredow, Lauren Weinberg, Evan Weinberg, and their son Monroe.

to Cismontane lately it may be time for a return visit. Most, if not all, of the beers brewed today finish in closed fermentation. Gone are the days of open fermenting vessels that served the team well during the brewery’s beginning years. Its new California IPA exudes pleasant citrus notes, polar opposite to its cousin Coulter IPA, which still has its own dedicated following. The open fermenters were very accommodating to many of the English single-malts and German-style brews but more difficult when brewing other ales. The brewhouse in Ranch Santa Margarita will likely relocate to Santa Ana at some point in the future. Until then, wort for distilling will be trucked in from RSM.

Selection of bottle offerings from Cismontane Brewing Company.

Fig Mountain opens in Westlake Village The little brewery that just keeps expanding has done it again, opening its newest and southern-most location in Westlake Village. In case you haven’t been counting, this is Figueroa Mountain Brewing Co’s sixth taproom. What began as a small production brewery in Buellton has already seen a great deal of expansion in the past few years. First, we witnessed the opening of its second brewery in Santa Barbara. Next, was the inauguration of a tasting room in Los Olivos, followed by a satellite in Santa Maria. Arroyo Grande came next. Fig Westlake Village opened in mid-December. Westlake’s head brewer is Nic Bortolin, formerly of Wiens Brewery in Temecula, CA. Bortolin joined Team Fig a year ago. For those of you beer touring, the Westlake Village Fig Mtn. is only six minutes NW of Ladyface Ale Companie and six minutes SE of Five Threads Brewing Company, a newer brewery that this reporter is not yet familiar with. Five Threads opened at the end of August, so a bit of exploration is in store. Its website shows the five threads standing for water, malt, hops, yeast, and you, the human element that contributes to the making and enjoyment of the product. Look for news about Five Threads in a future edition.

Mikkeller Brewing San Diego

Late last year San Diego’s AleSmith Brewing Company vacated its longtime Miramar area home for a brand new 100,000+ square foot building a couple of blocks away. Its former location won’t be dormant for long. AleSmith’s Peter Zien is partnering in a new venture with gypsy brewer Mikkel Borg Bjergsø, of the Denmark based Mikkeller. Mikkeller Brewing San Diego will be firing up AleSmith’s former 30 barrel brewhouse at its original location on Cabot Drive, along with members of AleSmith’s original brewing team who will become employees of the new brewery. As it gets started, Zien will assist and maintain a minority interest in the new company. Zien and Bjergsø will be collaborating on a number of new brews. You can also expect the new brewery to become a collaboration destination for iconic brewers across the globe. Look for the tasting room to get a full makeover, patterned after Mikkeller’s beer bars. Opening of the revamped tasting room is targeted for early 2016.

8 The SoCal Food & Beverage Professional I January 2016

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American Culinary Federation Chefs of SoCal

The SoCal Food & Beverage Professional is proud to be associated with these fine organizations: ACF-American Culinary Federation Chef de Cuisine Association of California Chapter Culinarians of San Diego Chapter Chefs de Cuisine Association of San Diego Chapter

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January 2016 I The SoCal Food & Beverage Professional 9

Brett’s

Jackie Brett Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. She is also an instructor covering Special Events at CSN- College of Southern Nevada.

Email: jackiebrett@cox.net

Entertainment Flourishes and Diminishes After a 34-year run, Jubilee! at Bally’s will close Feb. 11 and the iconic show’s backstage tour will also go away.

Doobie Brothers will bring the San Francisco Fest 2016 tour there on Aug. 27.

Sibling trio The Band Perry has been added to The Chelsea’s lineup inside The Cosmopolitan April 29.

Rock Of Ages ends its run at The Venetian Jan. 3 and opens at the Rio on Jan. 25.

Aria’s new convention space project means closing Cirque du Soleil’s Zarkana on April 30.

The Shops at Crystals now include 13,000 square feet of multi-level, flexible meeting space accommodating up to 980 guests.

Minus5 Ice Bar will reveal a newly renovated venue at The Shoppes at Mandalay Place doubled in size with the world’s largest permanent ice bar. The adjacent Ice Lounge will also offer a new look with a 20-seat bar and two private rooms.

Maverick Helicopters opened its new $5 million Las Vegas terminal adjacent to the existing building that will be renovated.

Las Vegas’ hometown band, The Killers, will be the grand opening act in the new Las Vegas Arena April 6 with special guests Wayne Newton and local newcomer Shamir.

Garth Brooks will bring his world tour to the Las Vegas Arena June 24-25 and July 2-4.

MEGADETH’s Dystopia World Tour will include a stop at The Pearl inside the Palms on Feb. 26 with special guests Suicidal Tendencies, Children of Bodom and Havok.

Dining Scene

In January, the new Beer Park by Budweiser at Paris, the city’s first rooftop bar and grill, will open featuring an outdoor grill, picnic tables and bar games.

The Hong Kong Café at The Palazzo opened featuring a fusion of Asian cuisine and Western fare for lunch, dinner and late night.

The Shops at Crystals has two new restaurants: Carbone and Herringbone.

Rihanna will bring The Anti World Tour back to the Mandalay Bay Events Center on April 30.

Michael Flatley’s U.S. tour of Lord of the Dance: Dangerous Games will make its final stop at Caesars Palace on March 17 and mark his final appearance as a performer following a 20-year run as the show’s creator and star.

Rascal Flatts will return to The Joint at Hard Rock for a second, nine-show residency Feb.17-March 5.

Billy Idol will headline House of Blues at Mandalay Bay for his first multi-date residency beginning March 16.

Olivia Newton-John’s Summer Nights residency at the Flamingo is extended through 2016.

After 10 years, the Luxor has signed a five-year contract renewal through 2020 with resident comedian Carrot Top. Italian actress Sophia Loren will appear at The Venetian Theatre on March 26.

Duran Duran will stop at the Mandalay Bay Events Center July 29 and Journey and The

South Point Arena and Equestrian Center has created five sponsored VIP horse stalls.

Model Charlotte McKinney will host Wynn’s new millennials Encore Player’s Club gaming experience’s opening party on Wednesday, Jan. 6.

Arizona Charlie’s on Decatur has a totallyrenovated Charlie’s Market Buffet.

John’s Incredible Pizza Company opened its first Nevada location at The Boulevard Mall with a restaurant, numerous party rooms, and more than 100 games, rides and attractions.

The Buffet at Wynn has a new more sophisticated dining concept and 120 new dishes.

Mike Tyson now has his wax likeness modeled after his self-portrait in Warner Bros. Pictures The Hangover at Madame Tussauds.

Dragon Noodle Co. & Sushi Bar at Monte Carlo opened a 12-seat noodle bar offering a variety of authentic soup noodle dishes.

The Mirage has opened its new cozy Center Bar and Parlor Lounge on the casino floor.

Los Angeles’ food stand Egg Slut will open a location at The Cosmopolitan.

The new Pete Rose Bar and Grill center-Strip serves a new breakfast menu.

Le Macaron offering French sweets opened at The Grand Canal Shoppes and The Galleria.

Rí Rá inside The Shoppes at Mandalay Place has introduced a traditional afternoon tea menu.

Fast Tracking Developments

ARIA plans a $154-million project to expand its LEED Gold-certified convention center by 200,000 square feet across four stories beginning in May and is also introducing ARIA Tower Suites, a collection of 258 suites with exceptional amenities.

10 The SoCal Food & Beverage Professional I January 2016

The High Roller observation wheel is debuting an annual rider pass.

The Las Vegas Natural History Museum has acquired a museum quality animal collection with 99 species from Nevada casino developer and wildlife enthusiast, Gary E. Primm.

The Gold Mine Tavern in historic downtown Henderson celebrated its 50-year anniversary.

Nevada’s largest craft beer festival, Motley Brews’ 2016 Great Vegas Festival of Beer (GVFB) is scheduled for Saturday, April 9.

International photography company LUMAS launched a new flagship store/gallery at The Grand Canal Shoppes.

In January, the Four Seasons will open a new stylish Nail Bar. www.socalfnbpro.com

For the Love of the Craft Heather Jenkins:

a Hometown Girl with Heart

By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery and a long-time cocktailian. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”

Many have imagined owning a bar or owning the place where they work; some are able to live that dream and actually make it happen. Meet the owner of Peabody’s Bar & Grill, Heather Jenkins. She is a native San Diegan who overcame the struggles of being a young single mother and with hard work was able to purchase the bar from her longtime employer.

With a love for her establishment, employees, and patrons alike, she also has the ability to see the soul of a place as well as insert her own. I was lucky enough to interview Heather in December where we discussed topics ranging from spirited service to succulent spines, and found out what really happens when a priest walks into the bar…

How did you find yourself in our wonderful F&B industry?

My first job was at a well known fast food place, but Food & Beverage is in my blood. My grandma worked in the kitchen at San Diego City College for over 30 years, and I spent many days/nights “helping” in that kitchen.

I learned the basics like measuring, prep and food safety by the time I could see over the counter. I started working at Mr. Peabody’s Burgers & Ale as a server in the early 2000s, and worked my way up to manager before we took over.

What can you tell me about Mr. Peabody’s?

It’s a small neighborhood bar & grill surrounded by condos, a golf course, and just down the hill from USD. It was established in the mid 90s in a small strip mall in Mission Valley by my former boss James Brill and his business partner. It quickly became a favorite local place for all of Jimmy’s friends from his deli in Mission Bay and anyone who lived close by. Walking distance is always a plus!

We had/have a wide variety of regular patrons from USD, the police department, the mall, office building employees and residents, most of which come at least once a week.

I decided to purchase Peabody’s after my boss passed away. I couldn’t stand the thought of Peabody’s changing hands. I worried about my fellow employees, and all the people who have Peabody’s as their home away from home. So

my grandfather Anthony Minniti and I took a huge leap and bought it! The day I took over, I changed everything back to the way it was in the beginning. Those ideas made the business a local favorite for many years, and it was my belief that going back to what worked then, would work now. It did!

Where do you draw your inspiration? How do you inspire your staff?

There’s a feeling when you walk into Mr. Peabody’s that I strive to maintain at all times. That feeling of comfort and friendship is what makes our little place what it is. We are very much like a family, employees and customers. That’s what keeps me going. My staff is truly amazing. They always have Mr. Peabody’s best interest at heart, and go above and beyond what is asked of them. I put my employees first. I had worked alongside them before I became the owner, so they know I understand what a day in their shoes is really like. I trust them completely, and in turn they trust me. Each decision is made with the entire staff in mind. I have such great confidence in them, and I think it’s really important for any business to value employees above all else. An establishment can have a great location, 5-star food, and the best cocktails in town, but none of that will make the business successful when served by an unhappy employee. So, I do my best to give them a positive work environment that allows them to give the best of themselves.

12 The SoCal Food & Beverage Professional I January 2016

What does service mean to you?

Service is about anticipating and fulfilling a customer’s needs. Each person that walks through the door is there for a different reason; therefore, the service they receive should be customized. There is no training manual for giving the patron excellent service. It comes with experience, and trusting your instinct.

What are some of the craziest things that have happened in your bar?

We keep a bar journal to keep everyone current on any news or happenings, and some entries that have been left are pretty laughable. The strangest one was just last week, actually! A man walked in wearing a cutoff t-shirt and bellied up at the bar. It wasn’t long before the other patrons noticed there was something sticking out of this man’s back, and called it to the server’s attention. She walked over to investigate, and it was a cactus! He was bleeding and his back was swollen, but didn’t seem to be bothered by the fact he had succulent spines embedded in him! After a while he decided to yank it out with his bare hands and slam it on the bar next to his drink.

When asked if we could remove it from the bartop, he said no. He wanted to keep it as a souvenir. A priest walks into a bar, with his own cup of spirits, barely able to stand…that was a mess. www.socalfnbpro.com

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I have seen the future of dining.... and it is good

By Apryl Bruso Apryl Bruso is an opinionated salty old waitress from San Diego.

Saint Marc

Pub-Café, Bakery & Cheese Affinage

Photos by Evelyn Morely

I recently dined at a very unique, sort-of sophisticated, kind-of upscale, totally modern yet still nostalgic, restaurant by the name of Saint Marc Pub. It is so difficult to put a label on this place because it can be whatever you want or need it to be. It is like Harry Potter’s Room of Requirement in that the experience is completely reliant on your needs. You want to drink beer out of ceramic Solo cups and have a BLT? Awesome, they can totally do that. You would prefer to drink 90 point wines out of Riedel and sample a few of the more than 130 cheeses available? Check. It is like a Choose-Your-Own-Adventure for the culinary set.

14 The SoCal Food & Beverage Professional I January 2016

Pacific City Marketplace Huntington Beach, CA (949) 629-2591 www.saintmarcusa.com I have worked in restaurants for 24 years, and am not often surprised by them, but this experience threw me a wonderful curve ball. You have choices, people! You can have an ambassador (think waitstaff) help plan your meal, offer suggestions, etc., or you can go totally rogue.

You have an iPad at your table with which to order any little thing your heart desires... they have everything-seriously, everything. Sashimi served alongside a hot rock to sear it upon, homemade potato chips and French onion dip, freaking deviled eggs. Everything that I tasted was amazing. How do you have so many different types of cuisine, and how do you make each of them an exercise in perfection? I do not know. I do not run this place, but I am so happy to have enjoyed the fruits of their labor. Lemony smashed avocado on toast!! Bacon Bar—11 types of bacon! You dropped your napkin? Just hit the screen where the napkin icon is! I felt like

www.socalfnbpro.com

I was on the Jetsons, but with much better food.

The food of the Jetsons had to be all pimiento loaf and gelatined meats, c’mon, it was drawn in the 60s. I am digressing. Point: I love this place and cannot wait to go back.

I haven’t even touched on the decor. Open and inviting. It really is four restaurants in one. You have a cute little cafe for breakfast and coffee.

You have the doggie-friendly outdoor patio for a cute little ladies who lunch type vibe, you have the actual bar where they have...wait for it.... boutique wines on draft, by the keg. What? I think this is the only place that actually has like ZD Chardonnay on draft. You can literally buy a growler of your fave and take it with! They have a walk-up window for you beach bums that don’t want to stop working on that tan. There is inside dining where you can have a complete five-star experience! You can be as snooty as you want, just don’t expect them to be.

I could list the Chef, CEO, general manager and countless other luminaries that make Saint Marc amazing. Their pedigrees are truly impressive, but that is not the vibe they are presenting. They aren’t trying to make you know their names, they are trying to give you an incredible experience, completely unlike any other. They are going to surprise you with their awesomeness. The food, the atmosphere, everything is so well thought out with your comfort in mind. They are not telling you how to dine, they are giving you an environment where you can dine in the best way you know how. You can try new things....or not. It’s not up to them, they are leaving it up to you.

www.socalfnbpro.com

January 2016 I The SoCal Food & Beverage Professional 15

Chazz Palminteri

BiVi Vodka new but steeped in

tradition

By Adam Rains Photos courtesy Chazz Palminteri Chazz Palminteri actor, screenwriter and producer 16 The SoCal Food & Beverage Professional I January 2016

www.socalfnbpro.com

Rolling hills, charmingly rustic fishing villages and a dark sensibility are all images that are conjured by the mention of Sicily. Along with sitting in a piazza, drinking espresso, eating camponata in the shadow of Mt. Etna, you most likely think of Sicilians drinking the wine. When thinking about Sicily, vodka does not usually come to mind, but that is about to change.

A new vodka is entering the market with a great story that has a connection to both the artisan past of Sicily and that of its owner. A vodka steeped in the mythology, that is meant to be enjoyed just as Sicilians do life: joyful, straight and delicious. It is also intricately linked to New York, Las Vegas and a more swinging era, where shared martinis and their olives could help build the bonds of friendship.

As its owner and namesake says, “It is combining New World chemistry and Old World sensibilities” for a wonderful result. BiVi Vodka is bringing together the Italian tradition of artisanship with the art of making vodka. It is able to demonstrate the Sicilian terroir by using all Sicilian Semolina wheat and Sicilian water, and is artfully distilled in accordance to the lunar cycle.

This vodka is being brought to you by iconic actor Chazz Palminteri and just like with his career, is striving for nothing short of excellence in his vodka! Three years in the making, he has painstakingly found a master artisan distiller and is poised for a prolific entry into the market.

What would you do if you had an inspiring story, were beloved by millions and had many roles in some amazing films? Start making vodka, of course! We talked to him about his new vodka, drinking with Sinatra and distilling by the Sicilian moon.

What is your inspiration behind BiVi? Through collaboration with Iconic Brands, BiVi Sicilian Vodka is a representation of my Sicilian roots as well as a way to keep Frank Sinatra’s “Rat Pack” tradition alive. It was three years in the making and we wanted to get it right. Which we did! People are really responding.

What is your vodka made from and where are the ingredients sourced from?

BiVi Sicilian Vodka is made from the finest “Semolina” wheat produced in Sicily; the same wheat used for the production of pasta and fine breads are used for BiVi. This Semolina coupled with the pristine waters of Sicily along with the masterful and gentle hand of our Master Distiller yields a vodka like no other.

What make your vodka unique?

BiVi is unique in that it is crafted in Sicily in an artisan distillery. The authenticity of this “First Ever” produced and brought to the United States Sicilian Vodka exemplifies the true character of the Island.

How do you infuse Sicily into each bottle and does Bivi show the terroir of Sicily?

The ingredients are masterfully handcrafted at an artisan distillery by Sicilian Mastro Distillatore (master distiller) Giovanni La Fauci, who built his first still when he was 11 years old. The Giovi distillery has been producing in this location for generations, a region that benefits from a warm Tyrrhenian climate opening up to reveal the natural beauty of Capo Milazzo and the Aeolian Islands. The stills used are fired using the finest Sicilian fruitwoods from blood orange trees and Sicilian lemon trees. La Fauci experimented with various semblances of Semolina wheat combined with the “clear Sicilian waters” that have begat crops for generations of islanders. La Fauci is extremely precise in his work, only distilling “when the moon is a certain way.”

What are some of the tasting notes in your BiVi? BiVi is extremely smooth, soft, flavorful and long lasting on the palate.

What is your favorite way to enjoy Bivi?

I say take it right out of the freezer and enjoy it straight. It is so soft, but cocktails make it even better.

How do you infuse a bit of you in each bottle?

On the BiVi label, just above my (Chazz Palminteri) embossed signature, there are two green olives speared together by a toothpick, which is a highly significant image inspired by my friendship with Frank Sinatra.

You drank vodka with Frank?

Yes. He was reminiscing with me about his time in Vegas with the Rat Pack and turned to me and said, “Share my olive with me.” We then shared the olive. I later learned that that was a Rat Pack tradition and symbolizes great friendship. It is a tradition that we want to keep going.

What would be your favorite food pairings with your vodka?

I love it with caviar (Calvisius Italian Caviar) and all its accoutrements.

It’s just classic and great!

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What else is going on with Chazz?

I’ve just opened up my restaurant, Chazz Palminteri Ristorante Italiano, which is doing phenomenal. We’ve only been open six weeks and it’s one of the hottest spots in New York. Who knows, we may open one in Vegas someday!

We’d love that! Is it Sicilian centric?

There are dishes from Sicily, but I spent six weeks in Italy and was all over Italy scouring for the best recipes. So we have influences from all over Italy. And in the restaurants people are enjoying BiVi in cocktails and Vodka Martinis. They are even sharing their olives just like Frank and I did. That’s what first gave me a connection to vodka.

What is your favorite part of Vegas?

I like that you can do everything. You can go see an early show, walk across the street and have dinner in one of the fabulous restaurants, see a late show, and then gamble in the casinos. It’s hard to be in a bad mood in Las Vegas.

Some of Chazz’s Favorite BiVi Cocktails STRAIT OF MESSINA 2 oz BiVi Sicilian Vodka ¼ oz Simple Syrup 1 barspoon Apricot Jam ½ oz Fresh Lime Juice 1 oz Cranberry Juice 2 dashes Orange Bitters Shake ingredients over ice and fine strain into a chilled cocktail glass.

Garnish with a dried apricot on the rim of the glass.

THE BIG ISLAND 1½ oz BiVi Sicilian Vodka ½ oz Fresh Lime Juice ¾ oz 40% abv Triple Sec ¼ oz Real Grenadine 2 oz Fresh Orange Juice ½ oz Cruzan Dark Rum Shake the first five ingredients over ice and strain into a Collins glass filled with crushed ice. Float the rum on top of the drink and garnish with a quarter-wedge of orange on the rim. Serve with a straw.

SICILIAN MULE 2 oz BiVi Sicilian Vodka 1 oz Fresh Lime Juice 8 Raspberries ½ oz Simple Syrup Shake ingredients over ice and strain into a Collins glass filled with fresh ice. Top with chilled Ginger Beer and serve with a straw.

January 2016 I The SoCal Food & Beverage Professional 17

Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City.

Cuisinist@Gmail.com • www.Cuisineist.com www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com Twitter: VinoLasVegas • Instagram : Cuisineist

photos by Scott Harris

Bocuse d’Or USA Selection Brings the Country’s Brightest Young Culinary Talent to The Venetian Resort in Las Vegas

By Elaine & Scott Harris

We have known about Bocuse d’Or for years but really never had the opportunity to experience it first-hand. This year La Selection Américaine du Bocuse d’Or Bocuse d’Or USA selection was held at the beautiful Venetian Resort in Las Vegas. We came away with one thought. Bocuse d’Or is a big deal, a very big deal. You know it’s a big deal when you speak with culinary geniuses like Chef Thomas Keller, Chef Daniel Boulud, Chef Jerome Bocuse and last year’s silver medalist Chef Philip Tessier, just to name a few.

What is this legendary event all about you may ask? In January 1987, French master Chef Paul Bocuse created the Bocuse d’Or. He created a true show, like a sporting event, placing an emphasis on cooking and on the chefs. The event brings together 24 young chefs from all over the world who are the most promising talents of their generation in their country. The competition is fierce. Each country’s team consists of two chefs, one lead chef, and a commis/assistant chef who must be under 22 years of age at the

time of the competition. They must prepare two presentations, a meat dish and a fish dish all in an open theater with over 1,000 screaming fans.

To decide a winner, a jury composed of the most illustrious chefs in the world choose the medalists.

In the 20 years since its inception, with the increasing number of nations who want to take part in the prestigious contest, the Bocuse d’Or inaugurated in 2007 the concept of pre-selection events by introducing the continental events: Bocuse d’Or Europe, Bocuse d’Or Latin America and Bocuse d’Or Asia, which became Bocuse d’Or Asia-Pacific in 2014 and now includes Australia. These events are actually continental finals. The winners travel every two years in January during Sirha in Lyon. Many compare Bocuse d’Or to the Olympic Games.

At the USA team selection, dish after dish was tasted by the jury of renowned culinarians.

The young chefs nervous with beads of sweat on their brows paid attention to every detail

18 The SoCal Food & Beverage Professional I January 2016

as they watched and waited with anticipation.

Who will it be to represent the USA in Lyon, France in 2017? After 4 hours and 35 minutes of intense tests Chef Mathew Peters from Thomas Keller’s Per Se punched his ticket to Lyon in 2017. During fish and meat tests, Mathew Peters showed exceptional technical skills and creativity to create the winning dishes.

For the next year he will be in training honing his skills with America’s best. Leading the training program is 2015 Bocuse d’Or Silver Medalist and Team USA Head Coach, Chef Philip Tessier.

He will also be mentored by Chef Gavin Kaysen (a former contender in the Bocuse d’Or and the Foundations’ Board of Directors), Chefs Daniel Boulud, Thomas Keller and Jerome Bocuse as well. Second place was awarded to Chef Brian Lockwood and his Commis John Cormaic Sullivan from The Nomad, NY. A prize for Best Commis was awarded to Commis Tyler Peer from The Broadmoor, CO.

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Congratulations to Chef Mathew Peters and Commis Harrison Turone of Team USA 2017. Please join us in supporting them on their Road to Lyon for the Bocuse d'Or!

Front: L-­‐R. G.Kaysen, C.Schwab, M.Peters, H.Turone, P.Tessier Back: L-­‐R J.Bocuse, T.Keller, D.Boulud

Ment’or is a leading non-­‐profit organization devoted to inspiring culinary excellence and preserving the traditions and quality of cuisine in America. Founded by Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, ment’or is supported by a council of some of the most esteemed chefs in the country who serve as mentors for the next generation of great American culinary leaders.

PRODUCT SPOTLIGHT | The Ultimate Stock that allows you to just cook!

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It’s so simple to make a classic brown sauce using Major Chefs’ Elite Beef Stock Base Paste. Serve with your favorite cut of steak to create an incredible dish that will leave you wanting more. www.majorproducts.com *includes no msg and low sodium flavors

PRODUCT REVIEW | Blue Nun

By Bob Barnes

Blue Nun is a German wine brand by the company H. Sichel Söhne that was created in 1923 with the 1921 vintage, and which between the 1950s and 1980s was one of the largest international wine brands. It was one of the first wines to have been produced and effectively marketed with an international mass market in mind and its popularity was due in large part to its easy drinking semi-sweet character. I remember it being one of the first wines I enjoyed back when I first became of drinking age in the late 1970s and for some unknown reason had not tried any in quite some time. Until recently, that is.

Blue Nun still has its iconic blue tinted bottle and kindly nun on the label (but not on all of its varieties), but unlike its vintages in the 20th century, when it was a sweet Liebfraumilch blend, the Authentic White is now made from the classic Rivaner grape, a delicate golden grape cultivated in Rheinhessen, Germany in the Rhine region, with the sweetness cut back and which the back label promises “has more balance, softness and depth of fruit flavor.” It’s also lower than most wines, logging in at 10% ABV. The winery is also producing and exporting a Riesling, packaged in a green-tinted bottle, but which still has an image of the kindly nun on the label. It’s made from Riesling grapes and is also is on the lower alcohol scale, at 10.5% ABV. I sampled both and found them to be fairly similar and liked how both are not overly sweet, but are fruity, fairly uncomplicated and quite easy drinking. I also noticed that if you allow them to warm a bit, you’ll notice a bit of complexity coming through as it warms. I am certainly no wine expert, but know what I like, and I enjoyed revisiting the wine I enjoyed in my youth. I plan on drinking more, for I’ve discovered it also suits me in my old age as does its $10 price range.

USBG Cocktail of the Month

Submitted by Adam Rains

This month’s USBG featured cocktail brings together a very unique vodka with sensationally seasonal pomegranate, Emiglia Romanga’s favorite amaro, iconically herbal chartreuse and the freshness of citrus & cucumber.

Recipe by Luke Stalcup of CarneVino Italian Steakhouse

Lavish Sunset

1.5 oz Fair Quinoa Vodka

.75 oz Lime Juice

.75 oz Montenegro Amaro

.25 oz Green Chartreuse

1 oz Pomegranate Sorbeto

2 slices of muddled Cucumber

Garnish with lemon zest and cucumber slices Serve on the rocks 20 The SoCal Food & Beverage Professional I January 2016

www.socalfnbpro.com

By Chef Allen Asch

Chef Talk

Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.

Yes We Have Some Bananas Today I guess the winter weather has me thinking about tropical foods. Recently my mind went to pineapples, and this month without planning I became intrigued by the banana. Over 100 million bananas are consumed yearly, making it the fourth largest agricultural product behind wheat, rice and corn. Americans average just over 26 pounds of bananas a year, while Ugandans with the largest volume of consumption eat on average 500 pounds of bananas a year.

All bananas are harvested as stage 1 bananas, still hard and green. They are then transported in shipping containers with a controlled or modified atmosphere environment that maintains an ideal temperature and limited oxygen gas to avoid the fruit from ripening. When the containers make it to a distribution center in the United States, the environment is again controlled to allow for the ripening of the banana. Bananas ripen through six additional stages as demonstrated in the chart. Bakers prefer stage seven bananas where the sweetness of the banana comes out.

Supermarkets usually sell stage three and four bananas.

To keep bananas from over ripening after purchase, there are a few things you can do. First of all buy bananas that are not fully yellow, the green tipped bananas will take longer to reach their peak and start to change color and taste.

A second way to preserve bananas is to store them at room temperature; since the refrigerator is cold this will speed up the breakdown of the cells within the banana. Another practice to employ is to utilize a banana holder or hanger.

This avoids them from bumping and bruising which will speed up the breakdown. You can also wrap the tips with plastic wrap to avoid oxygen from reaching the stem. This can actually add a week of shelf life to a banana.

Another storage technique is to keep them away from other produce that might produce ethylene gas and to not store them in sealed bags because this will not allow the ethylene gas to escape.

This gas speeds up ripening. Once the banana is ripe you should store it in the refrigerator as this will inhibit further ripening, even if the peels turn a black color.

Most people understand that bananas contain a lot of potassium, which is why it is a staple at tennis matches due to the potassium. Their potassium replaces some of the nutrients

sweated out, and they provide energy without weighing down the stomach. If you are a tennis fan I am sure you watched the spectacle around Maria Sharapova’s father, Yuri, miming for her to eat a banana from stands in 2006. Although bananas do contain potassium, it actually is relatively low compared to some other common foods such as beans, milk, apricots, carrots, bell peppers and sweet potatoes.

Few people realize that the potassium bananas naturally contain is Potassium-40, which is a radioactive isotope of potassium. Bananas are also the only fruit to contain the amino acid Tryptophan and Vitamin B-6, which together produce serotonin in the body.

Bananas as we now know them are on the verge of going extinct. Almost all of the bananas produced are from one type of plant, the Cavendish. Unfortunately, when an industry is based on one variety, when disease hits it can wipe out a whole crop. In the early 1900’s the banana of choice was the Gros Michel variety. A fungus, Panama Disease, came about and killed off all of the banana trees at the time. This was when the industry switched to the Cavendish.

Unfortunately, there is a strain of the fungus now attacking this variety.

Other parts of the banana tree are used as well as the “finger” of the plant. The finger is what the individual fruit is called. This comes from the hand, which is what the grouping you buy is called. This comes from the bunch, which is a compilation of 20-30 hands, the product harvested from the tree. Besides these parts, the leaves are commonly used in many Equatorial cuisines. Leaves are flexible, large and waterproof which makes them an integral part of cuisines and meals as either plates or disposable food containers and as a vessel for foods steamed in water or directly in fire. The core of the tree, which is part of the trunk, is also used is some cuisines, notably in the National Dish of Myanmar (formerly Burma), Mohinga, which is a national soup.

Stage 1 All bananas are harvested Stages 3-4 Sold at supermarkets Stage 7 Preferred by bakers 22 The SoCal Food & Beverage Professional I January 2016

Like most people I know I always peeled the banana from the tip, the part that connects it to the hand. I changed that after an international student of mine showed me how they eat it in her country, by peeling from the opposite end.

So much easier. www.socalfnbpro.com

The Bottom Line When Increasing Customer Spend Isn’t a Good Thing

By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.

Revenue per customer is among the top key metrics restaurants use to gauge success.

Generally, the more money each customer spends, the more the restaurant will profit.

Restaurants employ dozens of techniques to bring up this ‘average check,’ from upsell and cross-sell to menu engineering and creative pricing strategies. Some restaurants choose to increase their revenue streams, such as adding new menu categories or introducing drink pairings.

Regardless of the path you choose to elevate customer spend, it is imperative to know your limits. A fine line exists between increasing your average check and making your customers feel ‘nickel and dimed.’ Naturally, no set boundary exists, but the key is to know your target customer and observe their behavior as you change things around. This game is all about balancing supply and demand, so increased revenue should outweigh any dropoff in volume you might see.

Let’s take a look at some new trends, as well as longstanding debates around restaurant offerings. Think about how your customers would react in these scenarios:

Valet Charges

Most nice restaurants will offer valet service, but the question comes with whether to charge for that service in addition to the driver’s expected tip. Some might think that’s a quick $9/customer and as much as a few thousand dollars on a busy night. It’s also easy to assume that if someone’s prepared to spend $400 on a www.socalfnbpro.com

meal that the valet charge is nothing. From a consumer psychology perspective, however, the act [or even the thought] of paying on two separate occasions—once for the bill and once for the valet—can alienate even your most wealthy clientele.

If your average party spends $400, it only takes a half-dozen groups going elsewhere over a rudimentary valet charge to take the idea into the red. If you get enough traffic to fill your restaurant anyway, then so be it, but be sure to monitor your sales to see if charging for valet has any significant effects.

Everything a la Carte

More and more places are treating sides as an additional revenue stream rather than including them with their respective entrees. High-end eateries can get away with this pretty easily, given the large price disparity between entrees [say, a $42 steak] and sides [$9 mashed potatoes]. Casual eateries, on the other hand, will almost always include sides with their entrees. It’s the places in between that have the most trouble deciding.

As a general rule, if your add-ons are more than a third of the a la carte item cost, you’re charging too much. If customers are paying $12 for a burger and another $6 for fries, they’ll likely look at the fries like half an entrée rather than a side. When this is the case, you’ll get a lot of customers who will 1) choose not to order any fries at all, 2) never return to your restaurant, and 3) tell all of their friends about feeling nickel-and-dimed.

If you’re worried about keeping your margins, then take another look at your menu mix. Very few sides should cost that much to produce compared to entrees. If you’re not profiting off an item, change the recipe or take it off the menu.

Cocktail Sizes and Prices

A lot of new restaurants are getting caught up in the drink scene, offering a wide range of craft beers, fine wines and specialty cocktails.

As is the case with sides, here it comes back to relativity. Some restaurants go so far as to price cocktails almost on par with their entrees. Keep the one-third rule in mind.

Another trend is serving cocktails in increasingly smaller, yet visually appealing, glasses. You may win the battle by striking conversation among tables in the moment, but you will lose the war when people walk away realizing they paid for three drinks but only got the equivalent of two.

Know Your Customer

As always, it’s about knowing what your target customer wants and what they will ultimately put up with. Increasing average spend is a healthy goal for any restaurant, and expanding revenue streams is a great way to raise the bottom line. Just be sure to observe the effects of both. If drop-off exceeds new profit or if your core demographic begins to shift in a way you don’t like, take corrective action and promote the heck out of it immediately. It’s always better to keep your loyalists happy than to drive them away over a few extra dollars.

January 2016 I The SoCal Food & Beverage Professional 23

By Linda Westcott-Bernstein

Human Resources Insights

Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books.

Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com

The Power of

Positive Thinking

It can be challenging these days to keep a positive attitude and outlook, especially when so many others around us seem to be unhappy, behaving impatiently and/or exuding a rather negative aura. Well… how do you do it then?

What can you do to be more positive? To follow are a few of the steps that I suggest.

1. Remember to be thankful for what you have — family, friends, health, roof over your head, etc.

2. Treat others the way that you like to be treated — with dignity and respect.

3. Never forget that you have loved ones too that are interacting with others and they could be in situations where someone is not kind to them. Be aware that what goes around comes around!

4. Decide who it is that you want to be and the behavior that you want to exhibit.

I believe in the power of positive thinking…so much so that I say positive affirmations every single day. And, I have real faith and belief in their value. I also do body and mind cleansing activities such as yoga-type meditation, positive comments activities, daily exercise, and I visualize ridding my body of all of the bad energy and negativity by exhaling slowly but deliberately and telling myself that I am removing all the unwanted thoughts, vibes and energies.

You can make the power of positivity part of who you are and make it work for you each and every day. It really only takes the desire to do so and the ability to make change. In my opinion, those two things can be achieved in a slow, methodical way, as follows: a. Evaluate what is truly important in life — being a good person (for example) — and decide that you want to have/be that. b. Begin a process of visualizing what you want — see it in your mind or in your reflection in the mirror. Say the words to yourself… “I want to be happy” … and then repeat them out loud.

I’ve always thought that if we want to be treated well by others, then it needs to start with us.

What is that old expression we heard so many years ago? “Pay it forward!” Be the one who lets a person in front of them in line because they have just one item, stop your car a little longer at the corner when a person is crossing the street, or rein in your road warrior behaviors and actions towards others when driving because it not only is unsafe but not necessary — just slow down. We all could use a little more exhaling, appreciating those around us and what we have, and thanking our lucky stars that we get another day to share with those we love!

c. Make your goal as important as breathing every day and remember to make it a priority in all that you do — interacting at work, driving to/from destinations, going out in public.

5. Decide to be happy — focus on the good in your life and the good in others.

HR Question of the month: Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com.

Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.

24 The SoCal Food & Beverage Professional I January 2016

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Wine Talk with Alice Swift

By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www.aliceswift. com for the dish on wine, technology, or even both!

She is happy to take suggestions for article topics or inquiries.

2016 New Year’s Resolutions: Learn, Taste, and Go Enjoy Wine to the Fullest!

Photos by Alice Swift

Every time the new year comes around, numerous people around the world choose to commit to New Year’s resolutions. According to a Nielson survey, the top three resolutions for 2015 were to stay fit and healthy, lose weight and enjoy life to the fullest.

Now, what if we were to make a wine-themed resolution instead? If you would like a wine-centric New Year’s resolution this year...look no further!

Make 2016 your New Year’s WINE resolution year, to: 1. Learn more, 2.

Taste more, 3. Go and enjoy WINE to the fullest!

Here are some great resources for those who want learn more about wine, find opportunities for complimentary tasting, and discover unique wineevents for you to explore.

Learn

Taste

Go

World of Wine: From Grape to Glass - EdX Course, University of Adelaide www.edx.org/course/world-wine-grape-glassadelaidex-wine101x-0

In Las Vegas there are numerous venues that offer complimentary wine tastings throughout the city. Here are just a few that you might be interested in:

This spring, there are a few different wine events that are a must-go if you are looking to discover some unique and boutique wine selections!

Ever heard of a MOOC, or Massive, Open, Online Course? This is a free, self-paced online course that teaches about sensory evaluation for wine tasting, and goes through the process of growing grapes and vineyard management. It is a great resource for anyone who is interested in learning more about wine and where it all starts.

Wine Business www.winebusiness.com This website is geared towards those who want to learn more about the wine and other beverage industry and current events. It is a great resource for those who might be studying for a wine certification and need to stay abreast of current news and happenings in the wine world.

Wine Institute www.wineinstitute.org The Wine Institute is a website dedicated to the wines of California, and a great resource to learn about the different wine regions, grapes, news, etc. of the state, and even throughout the nation. It is my go-to resource for wine statistics and research for the state, nation and globally.

Jancis Robinson www.jancisrobinson.com Jancis Robinson is a world-renowned Master of Wine, author, wine journalist, and reviewer.

You can sign up for a weekly newsletter, but a paid membership gives you access to some very exclusive benefits: • Almost 10,000 wine-related articles • Over 100,000 wine reviews • Exclusive online access to the latest edition of Oxford Companion to Wine AND The World Atlas of Wine maps

Hostile Grape M Resort Las Vegas www.themresort.com/dining/hostilegrape.html The Hostile Grape is a great venue for those who would like to taste a variety of wines from around the world. There are over 160 wines that are available in one, three, or five ounce pours using a pre-paid card. On Wednesday through Saturday, 5-6 p.m., they offer complimentary wine tastings, and live music on Friday and Saturday nights.

Oil & Vine The District at Green Valley Ranch Las Vegas www.oilandvine.com This specialized store offers all sorts of goodies like oils and vinegars, salts, spices, gourmet gifts, and of course, wines! They offer complimentary wine tastings every Thursday from 6-8 p.m.

Marche Bacchus Summerlin, Las Vegas www.marchebacchus.com This wonderful French bistro and wine shop hosts complimentary wine tastings weekly on Saturdays from 11:30 a.m. to 1:30 p.m. Tastings are themed and tasting notes are provided, possibly with a guest winemaker or producer as well! Stop in for a lovely dinner and great selection of wines.

26 The SoCal Food & Beverage Professional I January 2016

The Garagiste Wine Festival February 13-14, 2016 Solvang, Central Coast, California www.californiagaragistes.com The Garagiste Wine Festival is a great event because it showcases the “undiscovered and under-recognized” artisan winemakers of the world. The location changes annually, and this year, it is being held in the quaint town of Solvang, California. What’s even better about this event is that proceeds from the festival are donated to the Cal Poly San Luis Obispo Wine and Viticulture Program.

Wine Walk Town Square and Lake Las Vegas Las Vegas www.winewalk.mobi If you are looking for something a little more local to Las Vegas, there is always the annual Wine Walk events located throughout Southern Nevada. The series is comprised of 8 annual events located in venues such as Town Square or Lake Las Vegas, where you can taste a variety of wines, walk around and visit with local business, and socialize.

PBS Splendor in the Glass 3-7 p.m., Saturday, February 20, 2016 Westgate Las Vegas Resort and Casino Las Vegas www.vegaspbs.org/winetasting This 27th annual event will have more than 60 wineries and breweries present, sponsored by Southern Wine and Spirits of Nevada. Proceeds will benefit Vegas PBS. www.socalfnbpro.com

EVENTS

AD INDEX

January

February

January 23

February 2

Uncorked LA Wine Festival

Eating Out Loud

Union Station

Million Dollar Theater & Grand Central Market

Los Angeles uncorkedwinefestivals.com/losangeles

January 23 Tapped Brew Fest Storm Stadium

Los Angeles dola.com/events/2016/2/2/eating-out-loud

February 6-7 LA Cookie Con and Sweets Show

Lake Elsinore

Los Angeles Convention Center

www.tappedbrewfest.com/#tbf

www.lacookiecon.com

January 30

February 23

CoffeeCon Los Angeles

LA Bacon Festival

Magic Box @ The Reef

Petersen Auto Museum

Los Angeles

Los Angeles

www.coffee-con.com

labaconfest.com

Al Dentes’ Provisions sales@aldentes.com 702-642-1100

page 13

page 28

http://sakenojin.jp/english 025-229-1218

Audrey Dempsey Infinity Photo page 9 www.infinity-photo.com 702-837-1128

www.rodneystrong.com

Bivi Sicilian Vodka www.bivivodka.com 631-464-4050

The Spice Outlet

page 30

Rodney Strong

page 11

707-431-1533 page 13

www.thespiceoutlet.com Bocuse d’Or Team USA page 19 National Selection www.venetian.com/entertainment/events/ ultimo/event.html

702-534-7883

Deep Eddy Vodka www.deepeddyvodka.com 702-876-4500

www.toddenglishpub.com

page 2

Keep Memory Alive Event Center page 27 www.kmaeventcenterlasvegas.com 702-263-9797 Major Foods www.majorproducts.com 702-838-4698

28 The SoCal Food & Beverage Professional I January 2016

Niigata Sake Festival

page 21

Todd English P.U.B.

page 29

702-489-8080 Uncle Steve’s

page 25

www.unclestevesny.com 718-605-0416 White Soy Sauce

page 6

www.whitesoysaucefood.com

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