January 2016 - The SoCal Food & Beverage Professional

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Issue 1 Volume 17

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Rao’s Celebrates a Decade of Excellence and Longevity

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January 2017

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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WELCOME TO THE NEW YEAR 2017 AND THE SOCAL FOOD & BEVERAGE PROFESSIONAL’S JANUARY ISSUE, as we finish out our second full year of publication. Our first issue debuted in June, 2015 and we owe our success to the continued support of our loyal readers, public relations companies and departments, chefs, restaurants, and of course, advertisers. We thank all of you and look forward to bringing you even more in this New Year 2017…

Cover

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16 19 20

OUR COVER AND FEATURE ARTICLE ON PAGE 14 TELLS THE STORY OF RAO’S and the great success this storied restaurant has had in New York, Las Vegas and Hollywood, as we celebrate with them the 10th anniversary of the opening of their location at Caesars Palace in Las Vegas. Our Editorial Director Bob Barnes sat down with fourthgeneration Co-Owner Frank Pellegrino Jr., Las Vegas General Manager Marie-Joe Tabet and Las Vegas Executive Chef Fatimah Madyun to learn some of the reasons for the Southern Italian restaurant’s long lasting success and to add our congratulations to completing their first decade of operation.

EVER WONDER HOW THEY CELEBRATE THE NEW YEAR IN JAPAN? Now you can find out all the details in Dr. Mike Masuyama’s West Eats East column on page 16 as he informs us on the various food and drink that are used to usher in the New Year on the other side of the Pacific.

IN DECEMBER WE HAD TO SAY GOOD-BYE TO SOMEONE VERY DEAR TO US, and especially to me personally, as we lost our beloved writer and friend Margie Mancino.

Please check out our sincere and respectful tribute to Margie on page 19.

LOOKING FOR SOMEPLACE NEW TO CHECK OUT in 2017? Our Restaurant Editor Ben Brown has the scoop on nine new SoCal eateries in his Foodie Biz column on page 20.

CHEERS! Mike Fryer

Page 4 Hot off the Grill!

Page 5 Food for Thought Start Your Year Out with Tradition

Page 6 Top Restaurant Marketing

Page 14 COVER FEATURE Rao’s Celebrates a Decade of Excellence and Longevity

Page 16 West Eats East New Year

Page 17 Chef Talk Braising in the Winter

Trends for 2017

Page 8 St. Marcellin the Natural Fondue

Page 18 Wine Talk with Alice Swift In Pursuit of Balance Ceases Operations in November, 2016

of the Cheese World Page 19 In Memoriam Page 10 What’s Brewing

Beer FAQ: All That’s Left to Know About The World’s Most Celebrated Adult Beverage Page 22 Product Spotlight Bob’s Beer Bits and Sips Three New Releases to Help Get Us Through the Cold Winter Months

Page 24 Human Resources Insights My New Year’s Advice: Be the Best that You Can Be!

Page 25 The Bottom Line Restaurant Table Place Setting Do’s and Don’ts

Page 26 Page 20 Foodie Biz

Events Ad Index

22 www.socalfnbpro.com

Page 12 Brett’s Vegas View

Page 21 Product Review

ACF Chefs of SoCal

Book Review

January 2017 I The SoCal Food & Beverage Professional 3

The Socal Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139

www.socalfnbpro.com

HOT OFF THE GRILL!

January 2017 Mike Fryer

Sr. Editor/Publisher

French, Italian, Pan-Asian and the rest of the major players in global cuisine dominate the SoCal restaurant world…so where does Slavic food play into the mix? Restaurant Editor Ben Brown ventured into Marina Del Rey’s Doma Kitchen, where homemade recipes target an underserved taste profile.

From exotic cheeses to dumplings that stray far from ‘Pan-Asian’ and of course the iconic borscht, Eastern European food presents a high growth opportunity if demand catches on. Is Doma Kitchen pioneering a movement toward the next great food trend?

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

Bob Barnes

Editorial Director bob@socalfnbpro.com

Restaurant Editor Ben Brown scoped out Burger City Grill, which has various locations throughout LA’s South Bay. BCG, as it’s more commonly known, couldn’t be more different than the more established BCG—that’s Boston Consulting Group— but is certainly a lot tastier. This BCG is looking to rise above traditional fast food with fresh ingredients, creative burger combinations and a price point just above anywhere with a drive-thru but way lower than comparable fast-casual spots. Add in a souped-up take on In-n-Out’s animal-style fries. Can anyone say bacon?

Ben Brown

Restaurant Editor ben@socalfnbpro.com

It has been a very long month in the Wine & Spirits business. Busy time of year.

Now time to relax and pour a glass of something special!

Juanita Aiello

Jeremy Wilkinson Pemberton Distribution Company Importers & Distributors of Fine Wines & Spirits

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 John Rockwell

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

Journalist Lisa Matney

Journalists Elaine & Scott Harris

Photographer Bill Bokelmann

Photographer Joe Urcioli

Journalist Margie Mancino

Master Sommelier Joe Phillips

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FOOD FOR THOUGHT Start Your Year Out with Tradition

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

Hopping John

Photo by Juanita Aiello

(rice cooked with black-eyed peas)

As our New Year emerges the world welcomes a fresh start, usually with hopes of a new beginning with some luck thrown into the mix. The practice of welcoming a new cycle in the calendar is probably one of the most universal holiday celebrations in the world, and often celebrated with enjoying certain foods, especially legumes, for luck.

Legumes, including beans, peas and lentils, are symbolic of money and thus considered a harbinger of prosperity and good luck into the New Year. Several of them resemble coins and the fact that they swell up when soaked in water, also extends the analogy that the prosperity grows with time.

Traditions vary in different parts of the world. In Italy, there is a preference for sausages with green lentils that is eaten just after midnight. In a similar vein in Germany they bring in the New Year with split peas, and in Japan lucky foods eaten during the first three days of the year include sweet black beans.

Closer to home in the Southern United States, it’s traditional to eat black-eyed peas in a dish called Hopping John. When the dish is served with collard greens, the odds of prosperity are increased as green symbolizes the color of money.

Our New Year often comes with resolutions for eating healthy and legumes are healthy and readily available during these winter months when other things are somewhat lean. The cornucopia of red, yellow, green and white lentils, along with the dozens of red, white and black beans ensure that we have plenty of options to pick from at the beginning of the New Year and beyond.

Legumes are rich in protein and high in fiber and are lower in calories than most meat-based sources of protein, offering a healthy and filling option for your plates and palates. While most legumes will cook down to soft and satisfying goodness, they have a whole variety of flavors, tastes and textures ensuring that your palate is interesting and innovative.

For my recipe of the Southern dish, I have ditched all meat-based products to create a dish that is flavorful, delicate and if served with love and affection will indeed convince you that this year you shall be lucky with or without money. My secret ingredient is that I do, in fact, cook my black-eyed peas from scratch and save some of the simmering liquid, and use it for cooking my rice dish. The dish resembles a pilaf which probably takes it closer to the Senegalese roots of this traditional dish.

To maximize the green, I garnish my variation of Hopping John with finely chopped green onions.

New Year’s or otherwise, add this dish to your table and you are bound to feel well-nourished on a cold day. I love it. www.socalfnbpro.com

2 tablespoons extra virgin olive oil 1 tablespoon sweet butter 1 medium sized onion, diced 2 cloves garlic, minced 1 or 2 ribs of celery, finely chopped 1 or 2 carrots, diced 1 cup of white rice (I used basmati rice, which will give this recipe a very delicate and elegant finish.)

2 ½ cups of stock or water ¾ cup of cooked black-eyed peas 1 teaspoon salt or to taste 1 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar (optional) chopped green onions for garnish In a pot with a tight-fitting lid, add in the olive oil and the butter and heat until the butter is melted. Add in the onion and garlic, and sauté for about 5 minutes, until the onion softens considerably and begins to turn pale golden. Add in the celery and the carrot and stir well. Stir in the rice and mix well. Add in the stock or the water and the cup of black-eyed peas. Add in the salt and the pepper and bring the mixture to a simmer. Cover and cook the rice for 18 minutes (Please note, this time works for the basmati rice; for other rice varieties allow a few more minutes, essentially the rice should be soft and all the water should be absorbed.)

Let the rice rest for about 10 minutes.

Remove the lid and fluff the rice. Sprinkle with the red vinegar if using and garnish with the green onions if using.

Notes: If you are cooking the black-eyed peas yourself, save the cooking liquid and add in to the rice, in lieu of the stock or water.

Yield: 6 servings

January 2017 I The SoCal Food & Beverage Professional 5

Top Restaurant Marketing Trends for 2017

By Linda Duke Celebrating 25 Years in the Restaurant Industry, Duke Marketing has handled numerous crisis scenarios for restaurant chains and Linda Duke, CEO is an expert witness, crisis communicator and emergency legal liaison. duke@dukemarketing.com • 415-492-4534

Surprise me!

In order to open their wallets and pocketbooks, today’s timid consumers want something special. We’re not talking about a surprising discount, but a surprising call to action. If recession-wary consumers are going to let the moths out of their coin purses, it better be good. Creativity is the key.

Hispanics muy bueno

The Hispanic influence in the United States is growing. The future of our nation and the restaurant industry depends on what happens to this population. How your brand markets itself effectively to this group of growing influential customers is key in the years to come.

In pursuit of the social customer

In a recent marketers’ survey, when asked which departments are currently involved in social media, 90 percent of participants pointed to marketing.

Public relations followed with 64 percent. Sales showed a strong presence with 46 percent, and customer service also made the list with a solid 39 percent. I found it interesting that investor relations made an official appearance on the list. Even with 8 percent, it’s a telling sign of things to come.

In 2017, 75 percent of marketers plan to increase usage of social media, and 19 percent will remain at current levels. In the mobile arena, 62 percent of respondents will use more apps for the iPhone and Droid, while 21 percent of marketers will develop apps at current levels. Sixty-one percent of marketers will increase their use of microblogging sites like Twitter and Yammer, and 27 percent will stay the course.

In addition, 55 percent of marketers will increase video production and distribution with YouTube, Vimeo and other sites, while 31 percent will continue as is. Brands will increase their focus on top-tier blogs to reach customers and peers by 52 percent, with 35 percent staying constant.

2017 is a pivotal year for social media. While many brands believe in its importance, there is still a great deal to learn. What’s clear, however, is just how early brands are in this growth curve. Social consumers are expanding beyond the Millennial demographic, as social-savvy individuals are migrating from the edge to the center of technology adoption and prowess.

As they do, social networks and new-media apps and services become their platforms of choice.

All signs, according to this study, point toward greater investment in time, money and resources to better understand and excel in social media.

New day-parts and revenue channels

There will be a greater focus on developing new day-parts for restaurant marketers. Breakfast is still one of the fastest-growing day-parts in the industry today. However, it is one of the hardest day-parts for convincing consumers to switch to your brand or to change their morning eating habits.

When we opened a new Noah’s Bagels, it took at least five appetizing offers to get consumers to change their behavior and make Noah’s their morning ritual.

Catering is not a new revenue channel, but with today’s social-media applications, catering is a whole new ballgame for restaurant marketers.

Today’s savvy restaurant marketers are using online catering resources and capturing orders they never could before.

Offering products online, bottling signature items and partnering with grocery retailers is a must for restaurant marketers. Huge brand awareness is garnered by having your brand in the grocery store freezer or bottledproducts sections. Taking your signature menu item and partnering with a food manufacturer to produce proprietary products is a channel worth exploring.

Integrate, integrate, integrate

Integration of all marketing communications is essential to garnering the best results. For example, if you plan to introduce a new menu item, how will you communicate that to drive awareness and trial? It’s about consumer touch points. Every place a guest can see, hear or touch has to 6 The SoCal Food & Beverage Professional I January 2017

be part of the marketing plan. From the e-mail blast, to the Facebook post, and tweet, coupon drop and advertising, all have to work together to create a louder voice.

Communicate sustainability, health and ingredients

Consumers want to know the source of their food. Those brands that can articulate their ingredients and product sourcing are winning big with consumers. Marketers must weave multiple messages to include social responsibility, recycling and product sourcing, and to share calories, the amount of sodium and more. Creating communications to get “credit” with guests is imperative today.

Fast casual is the name of the game

Today’s consumers want better-quality food but without taking too much time away from their busy schedules. The fast-casual segment has changed the way people eat, and marketers of these brands are the ones to watch. If your brand is a casual-dining restaurant, find ways to offer a faster service for your guests, such as boxed lunches to go, beef up your catering sales team, and try a quick-lunch menu to see if you can capture some of those guests with little time but appreciate your brand and food.

Responsible marketing

Today’s marketers need to be socially responsible. With soy-based inks and recycled-paper products all readily available, all point of purchase materials should be printed using recyclable materials whenever possible.

Consumables such as cups, tray liners and other logoed to-go packaging needs to be made with recycled materials for today’s green and sustainablesavvy consumers.

Clutter and Gutter Test

With so many restaurant brands for consumers to choose, the most important test a restaurant marketer should use before rolling out any promotion, publicity stunt, advertising campaign or packaging is the clutter test to ensure your brand is standing out from the rest. Collect one of each of your brand’s direct competitors’ cups or packaging and compare all of them together to be sure your brand stands out. Another test I like to use is called the “gutter test.” Smash your cup in the gutter and see if you can tell which your brand is when you drive by. Cup logos should be seen from your car to the curb.

Get moving

It’s time for restaurant marketers to get moving! Local-store marketing is still the most effective and least expensive strategy for smart restaurant marketers. Most every patron at your restaurant comes from within the three-mile radius, and being a part of the community has never been more important to stand out from the competition. Give your general managers and franchisees tools and tips and send them into their three-mile radius to introduce themselves. Arm them with menus, offers and samples. When they get moving, so will your sales. www.socalfnbpro.com

Allan Karl’s best-selling book FORKS: A Quest for Culture, Cuisine, and Connection has been a #1 best-seller in three Amazon categories.

FORKS brings the world to your table: An around-the-world adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes.

Why would someone sell nearly everything he owns, pull roots, and travel for three years--alone--on a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce.

Allan looked at these forks in the road of his life as an opportunity to both follow a life-long dream and pursue his passions. He hopped on his motorcycle and traveled around the world--alone. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journey--to share the truths he’d uncovered and the lessons learned during his adventure around the world.

Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection.

Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others.

The second edition of FORKS is widely available at Amazon, Barnes & Noble and Indie Bookstores everywhere. Autographed and personalized signed copies are available on the FORKS website www.forksthebook.com.

D RIVE S ALES with Easy to Execute M ARKETING P ROGRAMS Recently published, Four Star Restaurant Marketing Cookbook — Recipes for RestaurateursTM, is a 300 page marketing resource for restaurant operators.

Creative marketing programs are written in an easy-to-use recipe format, with ingredients needed, directions to implement and tips, tools and tactics to drive sales. Over 250 real restaurant case studies and photos are included.

Available to purchase online at: marketing-cookbook.com

See what operators are saying:

FOUR STAR RESTAURANT MARKETING COOKBOOK

“Recipes for Restaurateurs is a practical ‘how to guide’ written in an easy to follow format with case studies and proven sales building programs. Our franchisees will truly benefit from implementing and following many of its recipes and instructions.”

“Recipes for Restaurateurs is a comprehensive, easy to follow book of effective marketing strategies and is a great tool we purchased for each of our general managers. Ms. Duke trained 65 managers of our Me-n-Ed’s Pizzerias how to use the recipes and provided motivation and directions for effectively driving sales and we are already seeing success.”

www.marketing-cookbook.com

www.marketing-cookbook.com www.socalfnbpro.com

“Recipes for Restaurateurs is an incredible resource for not only those looking to enter the restaurant business, but for those that have been running restaurants for years.”

January 2017 I The SoCal Food & Beverage Professional 7

By John Rockwell

St. Marcellin the

He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has been a homebrewer for over twenty years.

photos by John Rockwell

Natural Fondue of the Cheese World

John Rockwell is a native Southern Californian and career English teacher working in the Riverside area.

In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for culinary delights within riding distance of the vast network of SoCal bicycle trails.

Mistake or discovery? After suppressing the blue mold on this blue cheese, the white mold took over and turned this round into a creamy cheese at room temperature.

It was delicious!

In my cheese journey over the past year, I have encountered many new flavors and textures, and have learned to appreciate them. I discovered a few of them as accidents that occurred in my home cheese laboratory. That first Camembert I made with the “wrong” mold, it turns out, was a variation of a Brevibacterium linens “stinky” cheese—something I now actively seek when selecting fine cheeses. It smelled so odd that I didn’t imagine it was edible, but it clearly was.

Vermont Creamery is wellknown for its mixed-milk cheeses, but their lovely St. Albans uses cow milk and is sold in a stone crock.

I used that “failed” batch in Italian sauces, but today I’d just saw off a chunk and eat it.

I have become such a fan of Brie, Camembert, and Reblochon (washed-rind stinky cheese) that I believe I have Penicillium candidum and B. Linens floating around freely in my cheese refrigerators. I think this because a few rounds of Blue cheese I made started to grow this white mold once I scraped away the blue mold. When

Because of the fragile nature of St. Marcellin curds, St. Marcellin molds are enclosed at the bottom, unlike Brie molds.

Because the smaller size is so convenient, I have begun making Brie in this size as well.

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white mold metabolizes and grows, it leaves chemicals in the curd that softens it—this is why Bries become softer over time, and other soft-ripened cheeses become so creamy. P. Candidum will do the same thing to Blue cheese if you let it, and inadvertently I did—another “mistake.” But this time, I decided to embrace this error—I put it in a porcelain Brie container, removed the mold cap, and served it like a Blue cheese dip. It was a delightful, though unconventional way to consume it.

In the cheese world, there are highly-soughtafter washed-rind cheeses that are great in their solid state, but eventually get so runny that they can be used as dip. Seasonal cheeses like Jasper Hill’s Willoughby and Harbison, Upland Cheese’s Rush Creek Reserve and the Swiss Vacherin Mont D’Or are prime examples, and if you can acquire some at your local cheesemonger’s store, you are in for a treat. These cheeses are wrapped in spruce bark because once they are ripe enough, all one needs to do is remove the mold cap and a readymade “bowl” of sublime cheese dip is ready for your artisan bread.

Recently Vermont Creamery, famous for its award-winning mixed-milk Cremont and its ash-rind, goat-based Bonne Bouche (an homage to a Bucheron log) released a cheese called St. Albans in a little stone crock. Murray’s Cheese has a similar version (found in select Ralph’s or Smith’s supermarkets) called St. Mark’s.

Andante Dairy in Petaluma makes one called pianoforte. These cheeses are so delicate they will eventually reach a creamy, runny state at room temperature. Slip them in the oven for a few minutes, and you’ll have a warm fondue. I

Every cheesemaker needs a curd scoop for transferring curds to the plastic molds. I use a food-grade kitchen scoop, but I cut the handle in half so it will easily fit into my cheese vat.

As the curds lose whey, they settle into these containers. With a strongly-set Brie, this process can take 30 minutes, but with the soft St. Marcellin curds, it took about two hours.

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As St. Marcellin settles, it knits together and takes shape. These are flipped in their molds every six hours about six times—yes, that’s a whole day of flipping cheese at flavor-developing room temperature.

When this cheese goes into the cheese storage (a wine cooler kept at about 52 degrees), it is still fairly soft. After being salted, it must be turned every day to keep the cheese dry and to keep it from growing into the bamboo mat.

found out that these cheeses are an homage to a cow’s milk style called St. Marcellin, named for the region in France that is officially allowed to produce it. If you make your own St. Marcellin, you will have to come up with your own name.

The process for making St. Marcellin is slightly different from the one for making Brie.

Based on how it looks—the “brainy” textured surface—it is apparently a cheese that makes use of the Geotrichum Candidum mold. G. Candidum is usually associated with goat milk cheese because the vegetal odors developed as the cheese ages match the sometimes meaty “barnyard” flavors found in goat cheese.

However, traditional St. Marcellin is a cow’s milk cheese, and the G. Candidum contributes some savory wildness to the final product.

When I researched the recipe, I found that my cheesemaking book recommends using a mixture of both types of Candidum mold.

About three weeks into production, the rounds are placed into ceramic ramekins.

The cheese will continue its ripening there. To slow down the ripening process, just cover them with plastic and place in a normal cold refrigerator.

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About a day into cold storage, I cover about half of the rounds with food-grade vegetable ash, which aids in ripening and introduces some spicy blue flavors into the mix. Other cheesemakers have used everything from chili powder to paprika to add interesting flavors and ripening textures.

At the curd-level, this cheese is formed almost exactly like a Brie, except in smaller, ramekinsized plastic containers. But how does this cheese ripen to the point where its natural state is a runny thick cream? The trick is in the curdling process: instead of a 1.5 hour curd rest at 85 degrees, with St. Marcellin you add the culture, mold and rennet, and then let it rest at 72 degrees for 12-18 hours. This makes the curd extremely fragile and difficult to work with, but it is essential developing acidic whey to break down the curds, which eventually will soften the ripened cheese. This natural souring also contributes to the final flavor of the cheese. The curds look (and taste) like yogurt, and take considerably longer to set up than Brie. It took me over two hours to fill the molds despite the fact that I first drained them in a large stainless steel, cheesecloth-lined strainer.

After the molds are filled, they are flipped every six hours for the next 24 hours.

Fully matured St. Barnes—my name for my St. Marcellin since technically I cannot name it by its French appellation. By now it shows definite signs of aging— wrinkles, and dark “age spots” where the ash has grown some blue mold.

Nearly a couple of weeks in, after mold growth is well underway, the cheese is getting too soft to remain on the mats, so I store them in plastic cereal bowls. They are turned at least once every 24 hours.

When I made my own St. Marcellin (named St. Barnes), I decided to take some artistic license and use a blend of cow and goat milk.

I also ash-ripened half of the rounds. Foodgrade vegetable ash (which can be purchased from cheesemaking suppliers) invites in blue mold and aids in ripening the cheese a little more rapidly than mold alone. Soon the salty exterior of my St. Barnes grew mold and after a couple of weeks, I placed them into porcelain ramekins. After a few more weeks, they looked a little rough, and with that ash, they had plenty of signs of aging on the outside. Inside, St. Barnes was soft and luscious, just the way it should be. The first few rounds I shared needed some heating, but as it aged, it got softer and better. Since this cheese is becoming more popular, you should definitely pick up a round the next time you are in one of the fancier SoCal grocery stores.

On the outside, my St. Barnes (my name for this cheese) looks old and wrinkly, so the mold cap is removed to reveal the luscious and soft cheese inside.

At room temperature, my St. Barnes works just fine as a cold fondue, but because it is in a porcelain ramekin, it can be heated for a few minutes in a hot oven or for a few seconds in the microwave.

January 2017 I The SoCal Food & Beverage Professional 9

By David Mulvihill

what’s

Photos by David Mulvihill

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.

Festivus for the Rest of Us dinner at Barley Forge Brewing Company.

Festivus Barley Forge Coining the familiar Costanza holiday from the Seinfeld series, beer Chef Andrea Machuca teamed up in December with Barley Forge Brewing Company, in Cost Mesa, for “A Festivus for the Rest of Us” beer dinner inside the brewery on Randolph Street. Chef Andrea and The Culinary Underground, a chef-driven group of craft beer and culinary focused folks, created sixplus courses to pair with seven beers from Barley

Festivus for the Rest of Us dinner at Barley Forge Brewing Company.

Forge. The Barley Forge brewing and ownership team worked with Machuca prior to the event in an effort to choose beers to accompany each course. Barley Forge founders husband and wife Greg Nylen and Mary Ann Frericks were in attendance along with Brewmaster Kevin Buckley, Operations Manager Sean O’Shea and Brewer Dave Moody. They shared info about the beers as they enjoyed the evening with guests.

The Amuse Bouche cheese (a Cowgirl Creamery

Mt. Tam sphere), chestnuts, cranberry and bread plate married fittingly with Don Perfecto Horchata-style Wit, a Barley Forge core beer that successfully combines Horchata essences with the soul of a well-appointed Belgian-style wit.

The salad course with mache, kolrabi, shaved fennel, beets and pomegranate was dressed with a vinaigrette made with Two Louder triple IPA. It was paired with Grandpa Tractor, a Dortmunderstyle export beer. This lighter style brew cleansed and refreshed the palate as a contrast to the tart and sweet flavors that emanated from the salad.

The third course, a tribute to the chef’s Grandma Lupe, was a re-creation of her squash tamale recipe. It was seasoned with epazole and queso, and served with a tamarind mousse. The beer for this course was the hearty Two Louder, a tripel IPA. With more hops and malt than One Louder, this beer really goes to 12, possessing a hefty 12% alcohol by volume (ABV). As it warmed in the glass its flavors became increasingly intensified.

It was surprisingly dry without any over cloying sweetness. In addition to complementing the flavors in this dish, some would find later in the meal that it also paired very well with the main course.

As an Intermezzo palate cleanser, a jicama sorbet with Anjou pear, sorrel and jellied sweet potato was matched with Nom Nom Mango Hefeweizen.

The main course included a substantial organic free-range Cornish game hen on a bed of roasted pureed parsnips and winter root veggies. The smoky demi-glace was created using the skins and a reduction of bourbon barrel aged Fugue State Russian Imperial Stout (RIS), a beer aged for eight months in first-run High West Bourbon barrels. Flavors were abounding in

Chef Machuca dressing the salad The Culinary Underground crew joins the Barley Forge Brewing course at the Festivus for the Rest crew at the conclusion of the Festivus for the Rest of Us dinner at Barley Forge Brewing Company. of Us dinner.

10 The SoCal Food & Beverage Professional I January 2017

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this multifaceted dish that was paired with El Tecnico, an amber ale brewed with agave extract.

Its maltiness complemented the roastiness of the dish. As mentioned earlier, a few guests had set aside some of the triple IPA to try with this course. The intense flavors in that beer really enhanced those of the hen and vegetables. In turn, the essences of the dish served to expand the hops and heartiness of the Two Louder.

Though appetites were more than satiated at this point a large dessert, and more, were still to come.

For dessert, Chef Andrea combined a multitude of sweet holiday tastes. Mint, egg nog, peppermint, gingerbread and panettone came together in an Italian panettone bread pudding with eggnog ice cream, chocolate mint, gingerbread crumb and peppermint Chantilly cream. This competition of flavors was settled by the delicious High West BBA Fugue State RIS, which sipped nicely.

Platters of delightful chocolate bark crafted with hazelnuts, caramel and black Mission figs would soon arrive along with the approving Vanilla Pecan Maple Amber Ale, provided as a digestif.

The bark was also infused with Stumptown Slay Ride (sic) Coffee. They provided a perfect topping off or overflow of abundance to complete the evening.

Chef Machuca and her Culinary Underground participate in several events throughout the year.

She and her team are also available to work with you or your business on your own special event. Check out The Culinary Underground on Facebook.

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Laguna Beach Beer Co/Cismontane Brewing Laguna Beach Beer Company opened in 2014.

Lack of capital funds initially prevented founders Brent Reynard and Michael Lombardo from building and operating a brewery of their own.

Instead, the label’s beer was contract brewed.

The two established their label and marketed Laguna Beach landmark-named brews within Laguna Beach and Orange County and a goal of eventually opening close to home.

In early November it was announced that the two had reached an agreement with Cismontane Brewing Company owners Evan Weinberg and Ross Stewart to purchase Cismontane’s original Ranch Santa Margarita location. A cooperative agreement allowed brewing of Laguna Beach beer at Cismontane prior to the sale closing and LBB officially moving in. At press time Brewbound showed that Reynard and Lombardo were recruiting for a head brewer.

Plans also call for a Laguna Beach tap room (869 Laguna Canyon Drive) with a 7-barrel brewhouse and kitchen. The lease was signed in late November. They are hoping to be open by spring.

Since opening their sizable facility in Santa Ana in 2014, Cismontane’s Weinberg and Stewart have planned to move brewing operations there as well. Whether or not to keep the RSM location had also been a subject of debate. This sale provides an equitable exit strategy while Evan and Ross work to secure and set up new brewing equipment at their Santa Ana site.

Cismontane beers will continue to be brewed at the RSM brewery until the new brewhouse is up and running.

Bootlegger’s Brewery owners Aaron and Patricia Barkenhagen (photo taken during Bootlegger’s Anniversary celebration in 2015).

Bootlegger’s Redlands Just before press time Aaron Barkenhagen, owner of Bootlegger’s Brewery in Fullerton, announced the brewery would be opening a second location. Redlands will soon be home to Bootlegger’s second tap room with pilot brewery.

Bootlegger’s will occupy the space at 2351 W Lugonia Avenue, a space recently vacated by the now defunct Wild Donkey Brewing Company.

Wild Donkey ceased operations in November after a four year run. The property is conveniently located across the street from Ritual Brewing Company, so beer travelers can look forward to another award-winning brewery to visit in town.

In addition to the aforementioned Ritual, Hangar 24 Craft Brewery is also not far away.

January 2017 I The SoCal Food & Beverage Professional 11

Brett’s

By 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 Spotlight

News about The Colosseum at Caesars Palace headliners…Jeff Dunham will perform 15 Perfectly Unbalanced shows beginning Wednesday, March 8 and one show a week from June 16-Sept. 13. Reba McEntire, Kix Brooks and Ronnie Dunn will continue another year with 12 new shows June 21-July 2 and Nov. 29Dec. 9 in addition to six February-March dates.

Multi-talented Jim Gaffigan will visit with his Fully Dressed arena/theatre tour May 6 and 7.

Mariah Carey’s final Mariah #1 To Infinity dates April 26–May 13 have been rescheduled July 8–18 and she plans to return in December 2017 with six holiday shows.

Powerhouse brother-sister duo Julianne and Derek Hough will bring their all-new production Move – Beyond – Live On Tour inspired by earth, wind, fire and water elements to The Smith Center Friday, June 16.

IL VOLO will bring their Notte Magica – A Tribute to The Three Tenors tour to Park Theater at Monte Carlo Saturday, March 25.

Bruno Mars will start his 24K Magic Tour North American leg at the T-Mobile Arena Saturday, July 15, and added dates at the Park Theater at Monte Carlo over Labor Day Weekend Sept. 2-3.

Latin music’s youth idol Maluma will bring his first U.S. tour to The Chelsea inside The Cosmopolitan Friday, March 24.

Pop superstar Rick Astley will headline at the Pearl inside the Palms Saturday, Jan. 21 and rock legends Pat Benatar and Neil Giraldo will perform A Very Intimate Acoustic Evening there on Friday, March 24.

Comedian Ralphie May will begin Ralphie May: No Apologies 10 p.m. shows at Harrah’s at the end of January with dates most every month next year.

Kehlani with her Sweet Sexy Savage World Tour will visit Brooklyn Bowl at The LINQ Promenade performing her debut album on April 20.

Gordie Brown closed at the Golden Nugget after 8½ years, Million Dollar Quartet concluded at Harrah’s, Band of Magicians at the Tropicana only lasted about three weeks and Country Superstars tribute show at Hooters split.

Dining Highlights

A former Beano’s location at 7200 West Lake Mead Blvd. has been transformed into PT’s Gold, the company’s 53rd tavern in Nevada.

The Hard Rock Cafe on Paradise Road built in 1990 with the jumbo corner guitar sign closed Dec. 31. After 19 years, the freestanding Harley-Davidson Cafe with a famous motorcycle on the building’s front side closed.

Evel Pie all-American pizzeria founded by hospitality group High Horse with Evel Knievel’s son Kelly opened on East Fremont Street paying homage to the motorcycle daredevil.

Restaurateurs Kris and Bindi Parikh opened their second Mint Indian Bistro location with space for private parties around a live tandoor, a 250-capacity banquet hall, and a sports bar.

Las Vegas celebrity chef Vic Vegas opened his new innovative sub shop concept, 7 Sinful Subs across the street from the University of Nevada, Las Vegas.

Plantone’s Italian Market opened at 8680 W. Warm Springs Road offering pizza, pasta, subs and salads in a family-friendly setting for lunch and dinner daily.

The 200-room Lucky Dragon hotel-casino is open with five atrium level restaurants and a tea garden with a tea sommelier. Visually dominate is the good luck 1¼-ton glass, 23-feet tall dragon sculpture.

Marvel Avengers S.T.A.T.I.O.N. opened its world’s largest retail experience at Treasure Island offering a Hulk-errific “green screen” photo opportunity and Become Iron Man interactive experience.

Wynn and Encore will be adding Amazon’s Echo device to its hotel rooms allowing guests to control room elements by speaking commands.

Paid parking on the Strip started with MGM Resorts International’s properties. Now Caesars Entertainment Corp, Wynn, Encore and The Cosmopolitan are following.

The Electric Daisy Carnival (EDC) will return to the Las Vegas Motor Speedway June 16-18.

Cigarbox is back with a new location west of the Strip at 4046 Dean Martin Drive.

The Golden Tiki in Chinatown added to its Cabinet of Curiosities with former Review Journal gossip columnist Norm Clarke’s shrunken head.

Promenade at Juhl, a 344–residence, multibuilding community downtown, opened with seven retailers including Greens & Proteins with healthy comfort food and cocktail lounge Classic Jewel.

Virgil’s Real Barbecue opened at The LINQ Promenade. The two-story Virgil’s seats 300 and features three outdoor spaces along with three private dining rooms. The restaurant offers lunch, dinner and entertainment nightly 9 p.m. to midnight.

Five-year-old Rí Rá inside The Shoppes at Mandalay Place has unveiled a new event and dining space at the back of the pub called The Bordello with an assortment of eccentric furnishings.

Redwood Steakhouse at the California Hotel opened a reinvented fine dining concept in a contemporary island-inspired atmosphere and a lounge 4–6 p.m. social hour daily.

John Rich of the duo Big & Rich in early 2017 will expand his Redneck Riviera brand with an all-new country music bar at the Grand Bazaar Shops at Bally’s on the second floor above Wahlburgers. Chicago pizzeria Giordano’s with a patio and bar will open above Starbucks and be its first location in Southern Nevada.

12 The SoCal Food & Beverage Professional I January 2017

About Town Happenings

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Rao’s Celebrates a Decade of Excellence and Longevity

By Bob Barnes Photos courtesy Rao’s Rao’s, one of our nation’s oldest family-owned and -operated restaurants, located at 455 East 114th Street in East Harlem, was founded in 1896 by Charles Rao, and is still thriving to this day, celebrating its 120 year anniversary. With such long lasting success, the legendary Southern Italian restaurant expanded to Las Vegas, as Frank Pellegrino Sr., Frank Pellegrino Jr. and Ron Straci carried on the century-long family tradition of home-style Italian cooking by opening a larger version inside Caesars Palace on December 6, 2006. Now exactly one decade later, and like its original rendition, it continues to flourish. We sat down with fourth-generation Co-Owner Frank Pellegrino Jr., Las Vegas General Manager Marie-Joe Tabet and Las Vegas Executive Chef Fatimah Madyun to learn some of the reasons for the Southern Italian restaurant’s long lasting success and to add our congratulations to completing their first decade of operation.

First of all congratulations on your 10 year anniversary! Can you share with us some of the history of Rao’s and what led to the decision to branch out from NYC to Las Vegas?

FPJ: Speaking from my own history of Rao’s, I grew up in the restaurant beginning as a busboy while watching my Great-Aunt Anna and father cook in the kitchen. This started my love for food and hospitality. I’m still “head busboy” and am waiting for my promotion!

We’ve been blessed with wonderful opportunities that were just too good to pass up, which have led to our Caesars Palace partnership and newest location in Los Angeles, CA.

Frank Pellegrino Sr.

Frank Pellegrino Jr.

14 The SoCal Food & Beverage Professional I January 2017

Ron Straci

To what extend does the Las Vegas Rao’s resemble its New York counterpart?

MJ: Las Vegas holds 2 “Rao’s rooms” which are replicas of the restaurant in NYC. The restaurant in NYC is nearly impossible to reserve a table since tables are passed through generations with a total of 10 tables. One unique tradition NYC has is that there are no menus and the host of your table will choose with the server based on that evening’s selections and all items are served family-style.

In Las Vegas, we have the capability to really give everyone a taste of Rao’s since we can hold up to 350 people at a time. We have established our regulars who are extended family but hope to acquire their 120 years of loyalty. We only have 110 more years to go! ☺ What makes Rao’s stand out from other Italian restaurants and other fine dining eateries?

FPJ: At Rao’s we make our guests feel as though they are dining at our home. We want people to experience our restaurant, not just “dine.” This has afforded us the opportunity to create friendships and only want to create more.

MJ: I always try to explain to people that Rao’s is a destination in itself. Usually, people go to dinner and their highlight for the evening is a show or nightclub, but for people who have experienced NYC, that’s their final destination. In Las Vegas, we try to replicate that experience but being a transient city it’s hard to create that. www.socalfnbpro.com

What are some of your favorite items on your food menu?

FM: My favorites on our menu are the Caesar Salad, because I believe we have the most flavorful in town; Eggplant Parmesan, which gives vegetarians an option to enjoy something fulfilling; and the Lasagna, which is full-bodied, rich and delicious.

MJ: My favorites are the Seafood Salad, which was a winner on Throwdown! with Bobby Flay; our Veal Chop with hot & sweet cherry peppers; and lastly, you can’t forget desserts which are made in-house (the NY cheesecake is my number 1!).

How about some of your top cocktail creations?

MJ: The “New Yorker” is our favorite and our guests agree as it is our top-seller. The drink is made up of Skyy Moscato Grape, St. Germain, fresh lemon & fresh basil and served martini style. It’s a great refreshing starter.

We have a great wine variety for selection.

Our specialty however, is Italian wines.

Frank, we know you started out as a part time busboy at the East Harlem Rao’s when you were 13 years old. Can you tell us about those early experiences at the restaurant?

At what point did you know that this business was your calling?

FPJ: One experience that sticks out is when I was excited that summer was here and I was going to be able to hang out with my friends at the beach. These plans were abruptly changed when my father, Frank Sr., surprised me with a summer job. You can guess where and what my reaction was at that moment. This moment was the beginning of the rest of my life.

Rao’s attracts a good share of regular customers, including entertainers, politicians and sports figures. Who are some of the top names that frequent Rao’s?

MJ & FM: You never know who you may run into at any of the three locations. That means you’re just going to have to dine with us and see! (wink)

Frank was recently on the Tonight Show with Jimmy Fallon and also on Harry with Harry Connick Jr. talking about the new Rao’s Classics cookbook. Can you tell us about these cookbooks? Do they give away the famous Rao’s recipe secrets?

MJ: The first cookbook titled Rao’s Cookbook: Over 100 Years of Italian Home Cooking was written by Frank Pellegrino Sr. and is the original cookbook with original recipes. The second cookbook titled Rao’s Recipes from the Neighborhood: Frank Pellegrino Cooks Italian with Family and Friends has recipes that Frank Sr. grew up with and from friends and family in the neighborhood.

The third cookbook, Rao’s On the Grill: Perfectly Simple Italian Recipes from My Family to Yours, was Frank Jr.’s first cookbook. It takes the traditional in kitchen recipes and moves them out to the grill.

There are also some new fun recipes for the summertime. Lastly, his most recent cookbook is Rao’s Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant, which was released on Nov. 4. What I really love is the story in this book: Frank Jr. speaks about growing up in the restaurant and shares some great memories he has.

Every book shares secret recipes but Frankie always says the most important ingredient is love and without that the dish doesn’t come out right! The books also touch on history and family, which is exactly what the restaurant stands on and wants to deliver to each and every guest!

What does the future hold for Rao’s next 10 years?

FPJ: Our guest’s happiness is our ultimate success, so I look forward to the next decade being more jubilant than the first!

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January 2017 I The SoCal Food & Beverage Professional 15

By K. Mike Masuyama Ph.D.

West Eats East New Year

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.

A new year again! Gee! A gift of one year older to everybody. An old proverb says time goes so fast without much accomplishment, which sounds true to me. On the New Year day and in the new month of January, let’s put such reality aside for a while and celebrate another new year with J-foods and J-drinks! Let’s hope this year we will be better off with work, money, family, friends and many ahead. Let’s not look back at what we have done last year. The New Year celebration is for that! Then, get serious about a new resolution for this year.

In the Chinese zodiac, 2017 is the year of the rooster (hen or chicken).

There are twelve animals to celebrate the first day of the year with God. In the old days God spread his word to animals to come to him for that.

Among the ones that hastened to him, twelve animals were bestowed to the twelve zodiacal honors: rat, ox, tiger, rabbit, dragon, snake, horse, ram/sheep, monkey, rooster/chicken, dog and pig/boar. They may have been common animals in our living when this idea was born. A rat was smart enough to ride on an ox’s shoulder and jumped over to be the first of the twelve. Alas there was the thirteenth. That was a cat. A rat told a cat to go to God one day after. A cat showed up on following day, and missed the opportunity. This was the beginning of a cat chasing a rat, like Tom and Jerry. This was the legend of the zodiac birth.

Everyone is born in a particular zodiac, which is often characterized by the respective zodiac. The one who was born in the year of ox, may be strong, steady but occasionally slow to react. Another who was born in the year of the dragon or tiger, particularly female, may have a distinctive character with a decisive will. And so on and so forth. It may be true, but remember, there are always exceptions. So the one who was born in this year of the rooster/chicken, tends to wake up early and announce its presence loudly without much concern with others. Though, they are cautious of a pecking order in a pen. FYI, I do not belong to this zodiac.

For the Japanese New Year celebration, rice cake and sake are the most symbolic food. Japan is often called the country of rice because rice, the

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highest yield crop per acreage among grains, is able to sustain a large population in a limited land. Everything in daily life appears to be geared up with rice and its farming, including tradition, work attitude and human relationships. Many Japanese are almost born with the rice farmer’s mind, which is often characterized by the behavior in mass. They have to do the same things in a farm village to assure rice growing properly. Little exception is allowed. It worked positively for corporate activities but negatively in mass hysteria. It can be said such a character has enabled Japan’s economic progress after WWII. Rice has been a source and pride of the national progress. Rice cake is made by pounding sweet rice (not regular table rice) in a mortor. Rice cake is common throughout Asia for daily eating and ceremonial offerings. Grilled rice cake is made into a chicken broth soup with Kamaboko fish paste or something green, which is a must dish on the New Year day table. It is also wrapped by sea-veggie Nori, or eaten after marbled with a mixture of soy flour and sugar.

Sake is the utmost significant item in the celebration, cold or warmed, or flavored with Toso herbs. It is to offer to God, and to toast together with family or relatives. Sake is a sacred alcohol drink made out of rice and almost a national drink, though its consumption has been slammed down to only several percent of the total alcohol drinks consumed. Despite the popularity of beer, sake is the center of the celebration. After sake, many go to their own favorites: beer, shochu, wine, spirits or non-alcohols.

Most of us here pay not much attention to the things on the day of New Year probably because we have had so much pleasure, food and drink at Christmas. Though, many people may watch the countdown at Times Square on TV. Time goes on as usual but the particular last 10 seconds make the whole world completely anew. Since most Japanese are not Christians, the New Year is more important. By the way, Chinese people have a different, lunar calendar to celebrate the New Year, later, maybe in February. For us, it is the time to make a resolution this year again. Eat and drink moderately, properly and wisely. Work hard to be active, prosperous and happy. Reading books/stories and saving money are my additional.

How about yours? www.socalfnbpro.com

By Chef Allen Asch

Chef Talk Braising in the Winter

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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.

desirable flavor. This happens at around 320 degrees. Without this step you will not develop a depth of flavor in the meat. The next step is to add liquid. If you add a flavored liquid such as stock, you will be adding flavor, but if you add water you will dilute the flavor of the sauce because the flavor of the meat will have to flavor the water, while if you use stock you will not need to add flavor to the liquid. When you braise foods you do not cover the product with the liquid, while when you are stewing you usually will cover the meat with the braising liquid.

The most common braising liquid is beef stock. I like to make my own but that is not always feasible since it can take 8-10 hours to make. In a commercial kitchen I do make it often but at home I do not attempt this task. There are many products available to replicate homemade stock; some are good and others are not. The first thing I look for is that there is no MSG in the product and the second thing I look for is that the first ingredient is the flavor I am looking for. Whether it is beef, chicken or any other flavor, the protein should be the first ingredient, not salt.

Of the brands available widespread and to the public, one of the best brands is Better Than Bouillon, which is available in most supermarkets.

Commercially I prefer a brand called Minors.

Other ingredients can also be added with common ones being mushrooms for further umami flavor. This is also why tomato paste is often added.

Another common ingredient is some form of an acid such as apple cider vinegar or wine. The cooking time is hard to gauge, with the internal temperature being the key factor. Often a braised item is refrigerated overnight to allow the flavors to merge. This chill will also aid in the cutting of this very tender meat.

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Winter is not my favorite time of the year, hence why I live in Las Vegas.

As I am writing this, the temperature outside is 66 degrees. I was raised in New Jersey, which is currently less than 40 degrees and my sister lives in Park City, Utah which is expecting fourteen days of snow and the Arctic Blast. One of the only good things about the winter season is that one of the cooking methods of choice is braising. I love all aspects of braising foods. As I wrote about earlier I sous vide cook a lot so in the summer I can braise without heating the house, but the long slow cook in an oven cannot be beaten for the warmth and the smells that fill the house for hours.

Generally speaking, during the winter months the meat cuts that are cooked by grilling, among other methods, are the cheapest at this time since most of the country is not grilling this time of year. These cuts usually come from the middle part of an animal. This is the opposite of the cost during warmer months. The opposite is true for the cuts that need long slow cooking methods. These cuts generally come from the front and back ends of the animal and are usually much cheaper in the warmer months since people do not want to turn on an oven for an extended time when it is warm outside. This is why braising is a popular cooking method in winter months.

Cuts of meat from the front and back of the animal, especially the front, have a lot of flavor due to the collagen and elastin in the meat, but they need to be cooked to an internal temperature of at least 185 degrees. I usually aim for over 200 degrees to melt the most collagen and elastin.

The cuts from the front of the animal often have the word “chuck” in it and the cuts from the back of the animal often have the word “round” in their names. In comparison, the middle cuts of meat are usually cooked to 135 to 150 degrees. The only way to get the meat above 185 degrees is to cook it with moisture. If you are only using dry heat the meat will burn before it can reach that internal temperature.

When you braise, which is the same as stewing except with large cuts of meat, the first step is to brown the meat. This is very important because by browning the meat you are creating flavor. The process you want to achieve is called the Maillard Reaction, which is a chemical reaction between amino acids and reducing sugars that gives browned food its

Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu

Steak & Table Knife Re-Serration / Sharpening

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January 2017 I The SoCal Food & Beverage Professional 17

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.

photo by Alice Swift

In Pursuit of Balance Ceases Operations in November, 2016

For those of you who have not heard of In Pursuit of Balance (IPOB), it was an organization established a little over 5 years ago, by Rajat Parr of Domaine de la Côte and Sandhi Wines and Jasmine Hirsch of Hirsch Vineyards. It all began with a conversation at the famed RN74 in San Francisco. Parr, the restaurant’s wine director at the time, was discussing with Hirsch about how their wines were so different from other comparable wines of the time.

The goal was exactly as the organization name states—to pursue balance. IPOB sought to produce wines with an authentic and true expression of place, to genuinely represent the term “terroir.” Rather than catering wine styles to the demands of the consumer, Parr and Hirsch sought out the Old World style of winemaking, focusing on the natural process and bringing out the classic varietal characteristics of Pinot Noir and Chardonnay.

Balance is key to all great wines, and the IPOB Manifesto of Balance explains it well, “a wine is in balance when its diverse components— fruit, acidity, structure and alcohol—coexist in a manner such that should any one aspect overwhelm or be diminished, then the fundamental nature of the wine would be changed.” (see http://bit.ly/2iraHgd for the full manifesto) The non-profit organization was established to hone in on wine producers who sought the same goal of balance in their wines. Annually,

wine producers submitted their wines to a blind tasting panel made up of a committee of wine professionals in order to be accepted into the IPOB list of members. From there, a series of annual wine seminars and tasting events were held throughout the U.S. and internationally, showcasing wines from the approved members.

These “balanced” wines truly epitomized where they came from, with lower alcohol levels and a less demand-driven style. While the intent was never meant to stir up controversy, there were definitely opinions on both sides of the argument from many acclaimed voices.

The great thing about this organization was that this non-profit highlighted wineries that were smaller family-owned and -operated establishments that might not achieve the recognition of the other big name labels.

The latest IPOB 2016 Member Wineries list included 36 wineries, with producers such as Drew Family Cellars, Hanzell Vineyards, LIOCO, Littorai, Wenzlau Vineyard, and Wind Gap Wines.

In mid-2016, Hirsh and Parr announced that they would be closing operations of the IPOB organization at the end of 2016. The goal was to “change the dialogue around the meaning and importance of balance in California wine,” said Hirsch, and they have truly attained this goal.

November 14, 2016 was the final IPOB event, which ended at the same restaurant where it all began, at RN74.

18 The SoCal Food & Beverage Professional I January 2017

Who best to conclude this article and the close of In Pursuit of Balance than with Jasmine Hirsch explaining their decision to cease operations?

Hirsch says it best: “We created IPOB at a time when this conversation was not taking place on a broad and public level. We achieved what we intended—to bring the debate around balance and winemaking styles to the forefront of the wine community. This debate will continue in California and around the world, and it is by no means finished. We wanted to end on a high note, and the impact of the IPOB events held around the globe this past year shows that our message is resonating solidly in the wine trade as well as with consumers. This discussion about balance and wine’s place at the dinner table has become a common part of the conversation about California wine all over the world.” (http://bit.ly/2hvcFNb) To Jasmine Hirsch and Rajat Parr, I personally have had the opportunity to attend one of your events during the Vegas Uncork’d event in 2015 (see image) and truly respect the passion you have for the cause. Thank you for your contributions to the wine industry, and I hope that the conversation around the pursuit of balance will continue to permeate throughout the industry.

Until next month, Cheers~!

Alice www.socalfnbpro.com

In Memoriam

Marjorie Ann Mancino Friend and Journalist of The SoCal Food & Beverage Professional

By Senior Editor/Publisher Mike Fryer

On December 26 Marjorie Ann Mancino passed away from medical complications including cancer of the tongue. Margie was my friend, my companion, my love, my sweetheart, my partner and that special person you know you want to spend the rest of your life with.

Now she’s gone…and this void in my heart may never mend completely, but we must move on as they say…still I find it hard to accept, for just a few months ago we were out eating, drinking and just enjoying ourselves and life!

I promise you this Margie, I will never take life for granted and will do all that I can to live life to its fullest! And I can only hope to make the people around me glad they knew me…

My warmest regards for Margie’s family and friends who she respected and loved so dearly! A special thank you to daughter Lisa, who stayed by her mother’s side with me throughout the ordeal and has become my extended family as well.

It all reminds me of one of Margie and my favorite songs by Jim Croce…

“If I could save time in a bottle…there never seems to be enough time to do the things you want to do, once you find them!”

Rest well Sweet Marjorie and be well for your future journeys!!!

With all my heart, Mike

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January 2017 I The SoCal Food & Beverage Professional 19

By Ben Brown

| Foodie Biz |

Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned writer and consultant, Ben works with Fortune 500 companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business Development.

Contact Ben at Ben@socalfnbpro.com or follow him @Foodie_Biz.

BCG

Doma Kitchen

Maialino

Burger City Grill Expands with “Upscale In ‘n’ Out” Style

tables themselves highlight a mostly madefrom-scratch menu. Be sure to try the dumplings as well—European dumplings are nothing like what you’re used to in East Asian cuisine, and make for an adventurous dining experience.

from Union Square Events, the spring menu from Union Square Cafe and last year’s winter menu from Marta. The dishes will be prepared daily in the Union Square Events kitchen, located in Chelsea, N.Y., home to the catering and venue hospitality arm of Union Square Hospitality Group [which owns Maialino] and delivered to New York-JFK to be boarded on the Delta flights.

Burger City Grill, or BCG as it prefers, joins those looking to rise above traditional fast food and offer fresh, fun food with sound prices in mind. BCG is spreading across the South Bay, bringing fun burger and fry concepts through Lomita, Downey and [coming 2017] Torrance.

The growing fast-casual chain offers a simple, yet substantive menu that includes specialty burgers and fries, milkshakes, beer on tap and more than 100 soft drinks [thank you Coca Cola Freestyle machines].

BCG defines itself through fresh ingredients, a bit of ‘hip and trendy,’ and a price point above traditional fast food but far below most other fast-casual concepts. Burgers deliver beautiful flavor, with the kicker on each being a crispy, buttered brioche bun. Fries are thick and hearty [and they do have an animal-style fries equivalent], and shakes are made in-house. BCG has about a half-dozen beers on tap that include Fat Tire and Firestone Walker 805 among others, which go well with sports broadcast on TVs across the clean-cut dining area.

Doma Kitchen’s Eastern European Flair

This cozy Marina Del Rey eatery has targeted an underserved corner of the culinary market: Slavic cuisine. The region doesn’t immediately come to mind compared to taste epicenters such as Italy, France and Spain, but has some gems of its own and Doma Kitchen strives to serve them with just a touch of American nuancing.

Lamb stroganoff in decadent creamy caramelized onion sauce, crispy chicken Kiev that literally bursts with buttery essence at first cut, and charcuterie boards longer than the

Table8 Announces New Dining Perks

Table8, an app and web-based dining resource providing users a new way to find and book their ideal restaurant reservation and discover new food and drink experiences, recently launched new restaurant perks for its dining club members at select partner restaurants in LA, as well as the 12 other cities across the US where they operate. These special perks are complimentary and range from a welcome cocktail or amuse bouche to a signed menu from the chef or wine cellar tour with the sommelier.

Several LA eateries are showcasing new perks that demonstrate varying levels of operational complexity. At Cliff’s Edge, for example, members are guaranteed seating on the sought after patio. At other restaurants, such as Alma at The Standard, members get welcome bubbles and a signed menu from Chef Ari Taymor.

Now You Can Enjoy NYC Fine Dining Aboard a Plane

Passengers flying in the Delta One cabin on select trans-Atlantic routes to Europe and transcontinental flights between New York’s John F. Kennedy Airport and Los Angeles International Airport and San Francisco International Airport can enjoy meals from the acclaimed New York restaurant, Maialino.

Maialino’s menus are part of Delta’s ongoing partnership with Union Square Hospitality Group. Past rotations with USHG include the fall menu from North End Grill, summer menu

20 The SoCal Food & Beverage Professional I January 2017

Upcoming Restaurant Openings Tao: The Las Vegas and New York legend is finally making its way to Los Angeles. PanAsian cuisine in a massive space that’s just as much a party as it is a dining experience, will start in the first part of 2017.

Rossoblu: Opening in DTLA’s Fashion District in February, Rossoblu will pay homage to Chef Steve Samson’s roots in the middle mountain regions of Italy.

Kismet: This Los Feliz establishment will feature Middle-Eastern fare in a small plates setting. Expected January 2017.

Felix: Chef Evan Funke looks to return to the restaurant scene after closing the beloved Bucato. Opening in Venice’s Abbott Kinney Blvd in January, Felix will undoubtedly feature fresh pasta and pizza dishes.

Cosa Buona: Another Italian spot, this one in Echo Park with a much more casual feel. Chef Zach Pollack will serve up American-Italian classics starting in January.

Rosaline: Ricardo Zarate joins Evan Funke in serious comeback efforts to the LA dining scene.

The famed Peruvian chef will take over the former Comme Ca space in West Hollywood, slated for February or March 2017. Rosaline, for reference, is Zarate’s mother’s name. www.socalfnbpro.com

Product Review

By Bob Barnes

Cognac de Collection Jean Grosperrin Petite Champagne VSOP

Cognac, named after the town of Cognac, France, is a variety of brandy produced in the wine-growing region surrounding the town from which it takes its name.

Jean Grosperrin founded the House Grosperrin in 1992, which stands out as one of the last independent Cognac houses. Grosperrin dedicates itself largely to vintage cognacs (only about 1% of all cognacs produced are vintage because of highly restrictive and onerous regulations). Relying on his deep network of growers, Jean and his son Guilhelm purchase barrels of cognacs that they age and release once it is properly matured.

One such vintage I had the pleasure to sample is the Cognac de Collection Jean Grosperrin Petite Champagne VSOP. Distilled in an Alambic Charentais copper pot and aged a minimum of twelve years, it’s made from different Cognacs coming from the same cru (terroir), which are chalky limestone and “groies” type soils. The result is a luscious nose of vanilla, fresh fruit and spice, followed by bold flavors of the same and a woody and spicy finish that is not overpowering.

Cognac de Collection Jean Grosperrin Petite Champagne VSOP is imported by Domaine Select Wine & Spirits and is distributed by Southern Glazer’s Wine & Spirits in Southern Nevada and Southern California. Suggested retail price is $79.99 per 750 ml. domaineselect.com/producer/cognac-grosperrin www.lagabare.com/en/index.htm

Kerrygold Irish Cream Liqueur

Kerrygold is the international brand of the Irish company Ornua. and is the marketing and sales division created by Ireland’s small dairy farmer co-op creameries to export butter and cheeses around the world. Kerrygold butter and cheeses are widely available in US supermarkets and specialty stores, but now for the first time its Irish Cream Liqueur is available in the US. Named World’s Best Cream Liqueur at the 2016 World Drink Awards, Kerrygold Irish Cream Liqueur is a premium blend of natural Irish cream, real chocolate and oak-aged Irish whiskey. Most cream liqueurs tend to use chocolate flavorings, but Kerrygold is made with real chocolate. The flavors in this liqueur blend quite nicely and complement each other offering an intense experience of creaminess, and its 17% ABV provides a warming velvety richness.

Kerrygold Irish Cream Liqueur is imported exclusively in the US by Infinium Spirits at a suggested retail price of $24.99.

In Southern California it is distributed by Young’s Market and in Southern Nevada through Breakthru Beverage. www.kerrygoldirishcream.com

Book Review

Beer FAQ: All That’s Left to Know About The World’s Most Celebrated Adult Beverage by Jeff Cioletti

By Bob Barnes Now with the number of breweries in the US setting new records every day (which at last count topped 5,000) and yearly beer sales in the US topping more than $100 billion, the need to know the basics about the world’s most popular beverage is tantamount.

As the title suggests, this 408-page no-nonsense guide to the world of beer answers the most common questions many have about the diverse array of styles, ingredients and international brewing and drinking traditions. But don’t let the title lead you to believe that the book is simplistic. Rather, with great detail it delves into topics including beer traditions, beer styles, the history of beer in the US, how beer is made, an explanation of the three-tier system, the evolution of modern beer packaging, proper glassware, a guide to the best beer bars, beer cocktails, beer festivals and homebrewing.

Author Jeff Cioletti is an internationally recognized beverage writer, having served as editor-inchief of Beverage World magazine and written articles for a variety of publications, including Draft and All About Beer. He is also the author of the book The Year of Drinking Adventurously and writer/producer/director of Beerituality, a feature-length comedy set in the world of craft beer.

Beer FAQ is available from Backbeat Books. For more info visit bit.ly/2h0gfJO.

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January 2017 I The SoCal Food & Beverage Professional 21

PRODUCT SPOTLIGHT | There is no confusion when it comes to Major Pan-Asian Infusions!

More than just a broth, Major’s PAN-ASIAN BASE range is the perfect way to add an exotic twist to any dish. Create healthy, fun, on-trend street-worthy recipes in seconds.

It’s OH so SIMPLE and versatile: • use in casseroles, stir-fries, pasta dishes, noodles and soups • create seasonings and dressings • brush onto protein, vegetables or fish as a marinade • stir directly into sauces Making the chef’s life that little bit easier, Major Products blends the ingredients so you don’t have to. From coconut to lemongrass, cilantro, chili pepper, ginger, herbs and spices, and available in four mouthwatering flavors: Beef, Chicken, Pork and Vegetable, you can not only maximize on flavor but stay on budget and save on time. www.majorproducts.com

Bob’s Beer Bits and Sips

Three New Releases to Help Get Us Through the Cold Winter Months

By Bob Barnes

Goose Island Rare Bourbon County Brand Stout for 2015 First brewed in 1992 in commemoration of Goose Island’s 1,000th batch at the original Clybourn brewpub in Chicago, this Imperial Stout is widely considered to be the first mass marketed beer to be aged in bourbon barrels. Over the years it has garnered a cult fan following and is released annually on Black Friday (the day after Thanksgiving), when true beer aficionados skip the department store lines and instead head to their favorite craft beer store. This year’s version packs even more notoriety, as it was aged in barrels from Heaven Hill Distilleries that had aged the bourbon for 23 years before being bottled. Goose Island then filled the barrels in 2015 and aged its stout for another year before releasing it this year. If you’re lucky enough to procure a bottle, you’re sure to enjoy its rich, thick and chewy character that must be savored slowly to appreciate its complexity, with flavors of sweet chocolate, roasted malt, vanilla, dark fruits and pronounced bourbon. And, at 14.5% it’s for sure a sipping beer that will help warm you up on a cold winter’s night.

14.5% ABV, 60 IBUs

Rogue Hazelutely Choctabulous Rogue Ales & Spirits is notorious for brewing funky beers with unusual ingredients and flavors. Its latest, described on the label as Candy Bar in a Bottle, is the result of a longtime practice of fans mixing two of its most beloved beers, Chocolate Stout and Hazelnut Brown Nectar. “For over a decade, our hardest-core fans and loyal pub patrons have been drinking this blend, which they say tastes like a nutty chocolate candy bar,” said Rogue President Brett Joyce. “We’re thrilled to share this secret menu item with the world.” Dark and decadent, with a rich nutty flavor up front followed by a chocolate truffle finish, Hazelutely Choctabulous will be available in 22-ounce serigraphed bottles and on draft starting in January 2017. For a humorous video of Brewmaster John Maier magically creating this beer, go to http://bit.ly/2hvcFNb 5.7% ABV, 51 IBUs

Ninkasi Believer Back by popular demand, the independent Oregon craft brewer Ninkasi Brewing Company announced the return of Believer Double Red Ale to its Seasonal Release Series, available through April 2017. Originally released as a winter seasonal in 2006, Ninkasi co-founders Jamie Floyd and Nikos Ridge brewed Believer Double Red Ale as a way to thank those who believed in their mission: to start a craft brewery dedicated to community. Unlike a typical Red Ale, Believer balances a rich malt complexity with a plentiful hop presence. Brewed with 2-Row Pale, Munich, Crystal and Carahell malts and hopped with Centennial and Summit, it brings notes of caramel, toffy, fig, and date that meld with the earthy and floral hops making it a full-flavored brew. Here’s to drinking to a good cause: Ninkasi will donate $1 per case and $7 per keg of Believer sold to three non-profit organizations who exemplify the foundation of Beer is Love—Conscious Alliance, Team River Runner and Women Who Code.

6.9% ABV, 60 IBUs

22 The SoCal Food & Beverage Professional I January 2017

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Human Resources Insights

By Linda Westcott-Bernstein 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

My New Year’s Advice: Be the Best that You Can Be! I always start out each new year with a few resolutions, because in my heart I know that I can always do better and be a better person. I tell myself... “there is room for improvement, what will it be this year?” I know, it sounds corny and a bit self-serving, but what am I really trying to resolve to do? For me, I just want to be better than I was. Ok, better than before. No, more precisely, I want to always strive to be the best I can be.

So what advice can I give you for the coming year that can help you “be the best that you can be”? Here are a few thoughts and ideas for you to ponder on self-improvement as well as self-awareness.

Start each day by doing the following kinds of things...

• appreciate every day, breathe in some fresh outdoor air, and give thanks for the new day!

• exercise your body and your spirit, take a bike ride to the park, say hello to everyone you see and with a smile.

• slow down, find beauty in simple things—like one of our gorgeous Nevada sunsets—the sound of the birds in the trees, or a wild flower blooming by the road.

• treat others with kindness, be considerate, and don’t judge.

• try compassion; put yourself in other’s shoes and try to imagine how you would feel if you were in their situation.

• give someone a hug—I mean a real life, pull you close to me, put my arms around you, “care about you” hug!

• be thankful for the blessings that you have, help others in need, and give to local charities without hesitation.

If you don’t know me by now, by reading my column, I am in human resources, and I love helping people. I deal with easy, difficult, unique, and troublesome issues every day. But I have to say, I get the biggest kick out of hearing from my customers—our employees—how much they appreciate what we do! I take pride in my work and strive always to

be very thorough, just like I’d want someone to be with something that was important to me. Just recently, I held our enrollment sessions for our annual insurance meetings, and I had some really special feedback from one of our employees. She watched and listened while I carefully covered the various benefits options, helped her with her enrollment paperwork, and then meticulously highlighted all the key information in her plan booklets so that she would be able to find the answers to her medical questions about providers, costs and benefits when she was at home with her family. To me, this is an important aspect of people’s lives—so I do not take it lightly. I make sure that I am thorough. And as she left our offices, she commented to our insurance representative that I take such good care of her and that she appreciated it, and then she gave me a hug! I was so pleased and appreciative of her comments that my eyes welled up with tears.

When you apply the above calming, relaxing, and genuine efforts and actions at work, you will experience the many beneficial outcomes that I do. We all know that people respond better to positive feedback than negative; compassion rather than judgment; assistance is better than barking out orders, and showing real sincerity as opposed to “insincere” comments or gestures.

In my humble opinion, our world needs more “real” people these days because we have way too many phony ones. We all need to find our patience, be a little more humble, and act in a way that feels right and good, right from our very heart and soul. Since new year is a time for a fresh start, let’s focus our efforts on renewal and being the very best we can be for our loved ones and for our fellow man and woman. In closing, my new year’s wish to you and yours: may your coming year be filled with good health, prosperity, and most of all, great outcomes to you for striving to be the best of who you are and knowing that all you have to do is try!

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 2017

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The Bottom Line Restaurant Table Place Setting Do’s and Don’ts

By Ben Brown Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned writer and consultant, Ben works with Fortune 500 companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.

As restaurants grow increasingly creative with their menus, interiors, seating arrangements and overall business models, they’re also changing things up with the otherwise traditional place setting. The typical setup of silverware, napkin and glass atop a tablecloth is still present and commonplace, but no longer ubiquitous at full-service establishments. The reason for most of this change: cost savings. But is it worth it in the long run?

Let’s take a look at a few new restaurant place setting trends and see where they work best. There’s no one-size-fits-all solution here, so the key is to match your place setting to the atmosphere and overall brand you’re trying to create.

Tablecloths

Centralized Silverware

Tablecloths have all but disappeared from the restaurant scene, in that very few new restaurants will use them. Why? Tablecloths cost money to wash and take time to fold, set up, take off and bring to storage. Why use a tablecloth that has to be changed with every meal when it’s so much easier to wash and dry a bare tabletop?

And to many young patrons, tablecloths are ‘old school’ and give the restaurant a dated feel.

A growing number of restaurants will pile silverware in a glass at the center of the table for patrons to set themselves. This can be a big cost saver, allowing for quicker turnover and for servers to spend more time tending to tables with customers. It can also save hours at the end of a day that are otherwise spent rolling silverware into napkins.

When to use tablecloths

When to use centralized silverware

Tablecloths should be used in almost any true fine dining setting. White tablecloths do give off a more ‘old school’ sense while black tablecloths come off a bit more modern. If you are trying to cast an intimate, high-end atmosphere, tablecloths will boost that vibe to justify a higher price point. Many places make the mistake of skipping tablecloths as a costsaver while not noticing the bigger problem of the atmosphere not lining up with the food.

Use this method if you have a higher-volume restaurant with a casual ambiance and a lower price point. Roadhouse barbecue joints are a perfect example.

When not to use tablecloths Restaurants with a modern look and feel really don’t need tablecloths. Tablecloths would actually detract from the vibe in these cases.

However, you can skip the tablecloths if and only if your tables are nice enough on their own. www.socalfnbpro.com

When not to use centralized silverware If you want to convey a classy, full-service experience, you should avoid this tactic.

Customers dine out not just because they want your food, but because they want to be served.

If their first impression is having to set the table themselves, it may be quite off-putting. A set table conveys a sense of luxury that puts people in a more relaxed mood, prepping them to spend more and be more responsive to upsell.

Communal Water Communal water at the table has similar goals to centralized silverware, with even greater cost saving potential and wider acceptance. If a server greets guests with a swing-top glass bottle almost frosted over with cold water, that’s both full service and a good first impression.

Communal water drastically reduces demand on bussers, and can certainly lead a restaurant to require fewer bussers overall.

When to use communal water Communal water can work in almost any setting where tablecloths aren’t a necessity. Guests are much more receptive to communal water, often preferring the freedom to refill themselves over searching for a busser over and over.

With establishments on the higher end of the spectrum, however, servers should come out with both the bottle and the glasses. This extra step creates another layer of service with the experience.

When not to use communal water Fine dining and other settings where you want to convey full service from start to finish should come with full water service. Restaurants with higher price points, regardless of the ‘casual’ atmosphere they’re trying to create, should consider full water service as well, to reflect the financial commitment guests are making to dine there.

Table place setting techniques can be great costsavers, but should never be used to simply cut corners. Guests recognize it when a restaurant’s shortcuts undercut its price point, and very quickly and easily at that. Just be sure that your table setting tactics are in line with your restaurant brand.

January 2017 I The SoCal Food & Beverage Professional 25

EVENTS

AD INDEX

Welcome back to our SoCal edition of Food & Beverage Pro. Now that we enter into 2017 we are looking ahead to this month and the coming months for some local and regional events well worth your consideration for attending.

Audrey Dempsey Infinity Photo page 11 www.infinity-photo.com 702-837-1128

Major Foods www.majorproducts.com 702-838-4698

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

Recipes for Restaurateurs www.marketing-cookbook.com

January 15-22 is San Diego Restaurant Week, organized by the California Restaurant Association’s San Diego County Chapter, with more than 180 restaurants throughout San Diego County offering fixed price three-course dinners and two-course lunches at discount prices. sandiegorestaurantweek.com January 22-24 the 42nd NASFT Winter Fancy Food Show will convene at the Moscone Center in San Francisco where 20,000 attendees will discover more than 180,000 products featuring the world’s finest foods and beverages. www.specialtyfood.com/shows-events/winter-fancy-food-show January 24-26 the Unified Wine & Grape Symposium comes to the Sacramento Convention Center, and is a gathering of growers, vintners and allied members that is the largest event of its kind in the western hemisphere.

During the two days there will be sessions and a trade show with over 650 suppliers displaying their products and services to the more than 13,400 people who attend annually. www.unifiedsymposium.org

Don Julio donjulio.com

page 2

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FORKS: A Quest for Culture, Cuisine, and Connection www.forksthebook.com Jay’s Sharpening Service www.jayssharpening.com 702-645-0049

page 7

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Robert Mondavi Winery robertmondaviwinery.com

page 27

Uncle Steve’s www.unclestevesny.com 718-605-0416

page 13

White Soy Sauce www.whitesoysaucefood.com

page 16

March 27-29 the Nightclub & Bar Show comes to the Las Vegas Convention Center for the largest beverage and bar show in the world, with unlimited tastes and treats! Don’t miss it. www.ncbshow.com March 27-30 the Pizza Expo returns to the Las Vegas Convention Center with the world’s largest pizza, ingredients, products, and service expo, including demos and contests plus samplings all day long! www.pizzaexpo.com

To advertise email sales@socalfnbpro.com

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 26 The SoCal Food & Beverage Professional I January 2017

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SOME WINES ARE WORTH CELEBRATING Celebrate Robert Mondavi Winery’s 50 th Anniversary of uncompromising excellence and generous inspiration.

Please enjoy our wines responsibly. © 2016 Robert Mondavi Winery, Oakville, CA

Enjoy our limited edition anniversary release of 2013 Maestro.

“This is just the beginning.”

Learn more at RobertMondaviWinery.com