SoCal Food & Beverage Professional - February 2016 by The Las Vegas Food & Beverage Professional

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Issue 2 Volume 16

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SAINT MARC PUB – CAFÉ, BAKERY & CHEESE AFFINAGE www.socalfnbpro.com

February 2016 I The SoCal Food & Beverage Professional 1

February 2016

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

WELCOME TO OUR FEBRUARY 2016 ISSUE OF THE SOCAL FOOD & BEVERAGE PROFESSIONAL. At SoCalFNB PRO we strive to bring you the latest up-to-date news, events, dining experiences and information to help you, the F&B Professional. We only ask you to please enjoy and note that we are always glad to get the continued feedback that you supply us with. It is greatly appreciated! Mike Fryer

Cover

FRONT COVER FEATURE SAINT MARC IS A NEW AND UNIQUE FOODSERVICE CONCEPT with their flagship store in Huntington Beach and is developed by several seasoned foodservice specialists and backed by Japanese investors with a strong background in restaurants throughout Southeast Asia. That sounds like the ingredients to make a successful restaurant. With several distinct stations including a pub, fresh bakery, bacon bar, cheese affinage, snack bar and fine wines by the glass on tap, there is something for everyone in your party! Cover photo by Photos by Evelyn Morely

Back Cover

THE SOUTHERN WINE & SPIRITS ACADEMY was designed and created by the man who heads up Mixology at Southern Wine & Spirits, Francesco Lafranconi, who is interviewed this month by our own Beverage Editor, Adam Rains. The facility is a multiusage room that works well for all segments of SWS besides mixology: fine wines, craft beers and sake. Additionally, Francesco has just graduated the class of 2015 from the Academy of Spirits & Fine Service. BACK COVER PAGE IS THE CATERSOURCE SHOW COMING UP IN MARCH, which is the largest catering-related show in the world and hosted this year at two locations, with the Conference March 13-16 at The Mirage and Trade Show March 15-16 at the Las Vegas Convention Center, where you will find any and all catering related, food & beverage, supplies and services. If you have anything to do with the catering business then you need to be there.

Page 4

Page 14

Page 24

Hot Off the Grill!

Wine Talk with Alice Swift

Product Spotlight

February – Celebrate the Month Page 5 Food for Thought With Spring Almost Here

of Fun Festivities!

Chefs of SoCal Page 16

Page 6

COVER FEATURE

West Eats East

Saint Marc Pub – Café,

Japanese Restaurants

Bakery & Cheese Affinage

Page 7 Time to Take Marketing Inventory Page 9

Setting Restaurant

Shuck It Fundraiser

19 www.socalfnbpro.com

Hours to Maximize Profit Page 28 Human Resources Insights

Page 10

Christina Wilson

The First Foodie

The Bottom Line

Ways & Means Oyster House

Hell’s Kitchen 2012 Winner

Thomas Jefferson—

Page 27

Croce’s

Good for Spooning

Chef Talk

Brett’s Vegas View

The End of an Era -

Page 12

Page 26

Page 18

Page 19

What’s Brewing

American Culinary Federation

Page 20 Catersource Event Solutions

Changes in Employment Law in 2016 Page 30

Page 22

Events

SWS of Nevada Academy

Ad Index

February 2016 I The SoCal Food & Beverage Professional 3

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

CATALINA ISLAND THE BEST TIME TO VISIT IS NOW!

February 2016 Mike Fryer

CATALINA ISLAND is a beautiful island in the summer with white sandy beaches and perfectly clear water, but is packed with tourists and Californians looking for a little escape from the LA rush! So the best time, in our opinion, is in winter when the tourists and the heat have lightened up and you can spend a few days sightseeing, eating, drinking and just relaxing.

Sr. Editor/Publisher Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@socalfnbpro.com

Juanita Fryer

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

GETTING THERE is half the fun of the trip, so they say. The Catalina Express runs regularly scheduled trips to Catalina from Long Beach and Dana Point, which is the most common way to get there; otherwise you can take a helicopter or seaplane for a quicker arrival. Once there, most everything is within walking distance, but you also have your choice of taxi or golf cart, which are the mainstays of transportation as cars are greatly restricted.

Bob Barnes

Editorial Director bob@socalfnbpro.com

STAYING THERE gives you a wide choice of hotels, but most are in the moderate range. Our choices include The Catalina Hotel just up the hill from the Boardwalk overlooking the bay.

Elaine & Scott Harris

SIGHTSEEEING in Catalina can be as much or as little as you wish. The Catalina Bay Boardwalk hosts the majority of shops, restaurants and pubs on the island, which you will go through when arriving and leaving, and can occupy the better part of the day.

Editors at Large harris@socalfnbpro.com

THE FOOD & BEVERAGE SCENE is quite mixed considering the number of restaurants on the island. Of course there are your regulars including Mexican and Tex-Mex, breakfast cafés, steak & seafood houses, cafes, pubs, and a unique quick service seafood hut on the main pier.

Juanita Aiello

Adam Rains

Creative Director juanita@socalfnbpro.com

You can find more photos at www.SoCalFnBPro.com and for additional information contact The Catalina Island Chamber of Commerce & Visitors Bureau at www.CatalinaChamber.com.

Beverage Editor adam.rains@socalfnbpro.com

Advertising sales@socalfnbpro.com

Article Submissions/Suggestions articles@socalfnbpro.com

Calendar Submissions calendar@socalfnbpro.com

Website webmaster@socalfnbpro.com

Press Relase Submissions news@socalfnbpro.com

General Information info@socalfnbpro.com

@socalfnbpro

The SoCal Food & Beverage Professional

CONTRIBUTING STAFF

Legal Editorial Advisor Andrew Matney

Journalist Apryl Bruso

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist What’s Brewing David Mulvihill

Journalist Food for Thought Les Kincaid

Journalist Hungry for PR Jen Morris

Journalist Mitchell Wilburn

Pre-Press Technician Brandon Yan

Journalist Good for Spooning LeAnne Notabartolo

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

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Linda Duke

Journalist Heidi Rains

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

SoCal Journalist Lisa Matney

Journalist The Bottom Line Ben Brown

Photographer Bill Bokelmann

Photographer Joe Urcioli

SoCal Journalist Margie Mancino

Master Sommelier Joe Phillips

4 The SoCal Food & Beverage Professional I February 2016

www.socalfnbpro.com

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

FOOD FOR THOUGHT

With Spring Almost Here We certainly welcome warmer weather with hopefully fresh spring recipes, filled with favorite seasonal ingredients like peas, asparagus, strawberries and more. Spring is all new life and delicate color while the world shakes off the winter cold. Days gradually lengthen encouraging early crops of asparagus and tiny potatoes, fresh lettuce and tiny bright red radish. It’s a great time to forage for the gorgeous massed blossoms of elderflower and the surprisingly pretty and unmistakably perfumed wild garlic. Tender young lamb is back on the menu and it’s a great time for poultry as well. There’s Easter of course which needs lashings of chocolate in all possible forms — go for sweet light white for cheesecakes and intense dark blocks for serious desserts. You will delight everyone. Seems like everyone is on a different diet these days, from Paleo to gluten-free to low-sugar to vegan. If you’re cooking for friends to satisfy anyone’s hunger without worrying if they eat meat but avoid wheat with these recipes you’ll be showcasing bright, peak-season fruits, vegetables, and herbs.

Braised Artichokes with Leeks & Peas 4 large artichokes 2 1/2 to 3 cups homemade vegetable stock or water 2 leeks, including an inch of the greens, sliced into 1/4-inch rounds 2 fennel bulbs, cut into 1-inch wedges, joined at the root end

2 tablespoons butter or olive oil 1/4 cup diced shallot 1/2 cup white wine 1 teaspoon sea salt 12 ounces yellow-fleshed or new red potatoes, scrubbed and cut into quarters

1/2 or less cup crème fraîche 1 teaspoon Dijon mustard 1 cup shelled peas or fava beans 3 tablespoons chopped fennel greens or parsley Freshly milled pepper

Trim the artichokes by snapping off several layers of the tough outer leaves by pulling them downward so that they break off at the base. Stop when the inner leaves become a lighter yellowish green and look tender. Trim the stem and slice off the top third of the artichoke. With a paring knife, smooth the rough areas around the base, removing any dark green parts. Cut the trimmed artichoke into quarters and remove the fuzzy chokes with a paring knife. Slice into sixths, and set them aside in a bowl of acidulated water (water and lemon juice or vinegar) until ready to cook. Melt the butter in a wide soup pot over medium-high heat. Add the shallot and leeks and cook, stirring frequently, without browning for 3 to 4 minutes. Add the wine, raise the heat, and simmer for 2 minutes. Drain the artichokes and add them to the pan with the fennel and stock. Season with 1 teaspoon sea salt, then press a piece of crumbled parchment or wax paper directly over the vegetables. Bring the liquid to a boil, then simmer, covered, until the artichokes are tender, about 25 minutes. Meanwhile, steam the potatoes until tender, 10 to 12 minutes. When the artichokes and fennel are tender, remove them with a slotted spoon to a dish. Whisk enough crème fraîche and the mustard into the broth and boil briskly to make a thin sauce, 5 to 10 minutes. Add the peas and cook until tender, then return the vegetables and potatoes to the broth. Add the chopped fennel greens, season with pepper, and serve. Yields: 4-6 servings www.socalfnbpro.com

Grilled Lamb Chops 2 racks of lamb (about 2 pounds each) trimmed and cut into individual chops Salt and freshly ground pepper Marinade 1 cup soy sauce 1 cup mirin (sweet sake) 1 tablespoon Asian sesame oil 2 cups chopped scallions 1 tablespoon dried red chile flakes Cilantro Mint Vinaigrette 1 cup peanut oil 1/2 cup rice wine vinegar 1/4 cup coarsely chopped mint, cilantro and parsley 1 tablespoon honey 1/2 tablespoon chopped ginger A dash of chili oil Prepare the marinade: In a bowl, mix together all the marinade ingredients. In a large shallow dish, pour marinade over the lamb chops and refrigerate, covered, for 1 hour. While the lamb chops are marinating, prepare the vinaigrette. To make the vinaigrette, in a blender combine all the ingredients, except the oil, and blend until smooth. Slowly add peanut oil. Season with salt and pepper. Preheat grill. Remove lamb chops from marinade and place them on a hot grill. Grill medium rare, about 3 minutes each side; or sauté them in a skillet over high heat for about 2 minutes on each side. (Cook the chops in several batches if necessary, but don’t crowd the pan.) Yield: 4 servings

February 2016 I The SoCal Food & Beverage Professional 5

By K. Mike Masuyama Ph.D.

West Eats East

Japanese Restaurants Ethnic foods are consumed mostly at restaurants or gatherings prepared by catering services rather than cooked at home. Obviously it is for being convenient and economical without buying lots of ingredients and sometimes gadgets, or misinterpreting unfamiliar procedures. Thus ethnic food restaurants wait for adventurous eaters wanting to try something exotic and topical. Really authentic, traditional ethnic eating places can be found but, regarding Japanese food, not many exist nowadays. Japanese restaurants here are mostly in the American style of J-eatery. You may not be able to find exactly the same or similar ones to those found over there. That is due to the supply of ingredients, though many are imported, and adjustment to our comfort, not only to taste itself, but also eating surroundings. Besides, restaurant owners and chefs are often not J-natives or formally trained back home. As mentioned before in this series, traditional sushi people from Japan may get heart attacks when encountering our sushi in appearance, taste and restaurant atmosphere. We are here to eat our beloved but not truly authentic J-food. The Conventional J-restaurants: Serving sukiyaki (not much nowadays, though), tempura, teriyaki (more popular lately), chicken or beef bowls and other ethnics like Tonkatsu (like pork Wienerschnitzel), and noodles in addition to appetizers of tofu dishes, fried seafood or cooked vegetables. Japanese beer, sake and Shochu are served. If no alcohol beverages it is mostly for to-go or lunch. A vegetarian menu may be in fine letters or at the bottom. Often owned by Japanese or its descendents, and staffed with chefs and part time servers from Japan. Sushi Bar or Restaurants: Our sushi are mostly rolled ones, with the rice outside and black Nori inside, often covered by Tobbiko (fish egg or roe) in colors. A variety of rolled sushi is being created like the dragon roll (sea eel roll), which does not exist in Japan. In my last trip to Japan, though, I spotted a California roll at a family sushi place. Tuna and salmon are major fish used here, though salmon was not common in sushi 30 years ago in Japan. Today salmon is a staple supplied from nature and fish farms, and found excellent in sushi. In our new trend the traditional Nigiri sushi comes

TRADITIONAL YET NEW Perfect Soy Sauce Flavor without the Color! A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods

www.whitesoysaucefood.com 6 The SoCal Food & Beverage Professional I February 2016

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

to our market like at a seafood restaurant in Long Beach, CA. Many sushi places are owned by Koreans, Asians or other non-Japanese, who drive this ethnic food business further. Japanese Bistro: J-Bistro is often named for contemporary, occasionally natural or organic, creative or fusing Oriental restaurants. There black or white soy sauce, miso, Ponzu, Wasabi, or sesame oil are used for flavoring local catches and harvests, serving probably with chopsticks, which entertains customers in taste and presentation. It may fuse with Italian, French, Mediterranean, Chinese, Vietnamese, or other exotic cuisine, creating global, borderless, harmonized dishes. It may be one of the future directions of J-restaurants or J-cuisine here. Japanese BBQ Restaurants: Everybody loves BBQ meat, though meat eating was forbidden or discouraged by the Buddhist taboo for many years in Japan. Now J-BBQ is all over there along with a style of Korean where their Confucius religion did not ban eating meats. A likely difference between J-BBQ and K-BBQ is that meat in J-BBQ is dipped in seasoning sauces to eat after grilled, while in K-BBQ meat is marinated prior to grilling. A non-smoking BBQ grill is installed at the table, which causes no worry about smoke odor adhering to hair or clothes. Shabu Shabu Restaurants: This seemed promising some time ago but did not spread widely probably because “sliced meat” must be “cooked by yourself.” Traditionally a pot dish like sukiyaki or fish-seafood Nabe, uses a big pot on a table which is poked by one’s own chopsticks for “eating together.” It may be too foreign or uncomfortable to most of us. Now a small pot with a heating device is available for individual own use. This eating is good to eat slowly with lots of conversation and healthy with thin slices of meat and lots of vegetables. Izakaya: Like a pub or tapas restaurant, serving small dishes of appetizers or tidbits or snacks or light meals with alcohol beverages. It may be the best place to enjoy traditional family J-dishes over drinks with good friends. Order several dishes to share. Not recommended for a solo individual to eat and drink alone over a newspaper. You would feel really lonely and also it’s too dark to read there. A designated driver needed for going home from there. Kappo: The traditional Washoku or Kaiseki foods served in a good presentation and serving order at a secluded, fancy Tatami mattress sitting or table room. Take a look at the menu to learn what is served. Generally speaking, quantity is small. Might need to stop at a fast food burger place on the way back to fill still empty stomach, we often joke. You would enjoy food and atmosphere tremendously, in particular if someone else pays the bill. Ramen: Started from Chinese noodle soup and modified into a Japanesestyle with flavors of salt, soy sauce or miso. Popular for convenient lunch or light meal and now at a peak of the J-eating trend. Chopsticks skill needed. www.socalfnbpro.com

By Linda Duke

Time to Take Marketing Inventory

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

The key to success in today’s saturated marketplace, where guests have so many choices, is effective marketing. Review the inventory checklist below. Do you have or need the basic marketing elements to be successful today? Take inventory of the marketing basics below and use the “needs” as the beginning of a new marketing plan based on the basics.

Marketing Inventory Checklist Basic tools and methods: Have / Need

Have / Need

___/___ New logo within the last 3-5 years

___/___ Online listings and search rankings tracked and updated

___/__

___/___ Current business ID (business card, letterhead, envelope, label, etc.) ___/___ Updated competitor analysis (pricing, products and promotions of competitors) ___/___ Update business cards as necessary (at least every year—add Twitter and Facebook) ___/___ Website is 2.0 compliant (up-to-date web presence)

___/___ Appropriate social media participation selected and active ___/___ Soliciting and utilizing regular customer/client feedback ___/___ Regularly scheduled contact with top customers and solicit feedback

Marketing plans and promotions are scheduled six to twelve months in advance

___/___ Action plan with timeline for next six months ___/___ Appropriate metrics to monitor plan success

___/___ Calculated potential return on each marketing project before you invest

For Added Impact: Have / Need

Have / Need

___/__

Photo gallery on web or in print of all products and interior/exterior photos

___/__

Company clothing and promotional items (giveaways and uniforms)

Updated press kit and regular news releases out with photos

___/__ YouTube videos posted relevant keywords

e-newsletter and e-blast to existing customers and continue to add

Update your marketing plan If you have an informal or unwritten marketing plan, take the time to make it official. If you have a marketing plan, update it regularly. Be sure to fund your ideas. Calculate your potential return with each marketing project—before you invest. Without clear substantiation or proper budget, your plan may not generate the rate of return necessary to meet your business needs. If your existing marketing efforts aren’t working, stop now and assess the situation more thoroughly or bring in qualified assistance. You can’t afford ideas that don’t work in hopes that someday they might. The number one way to maximize marketing impact and stretch marketing dollars is to consistently take inventory of your marketing and keep your basic needs in mind.

www.socalfnbpro.com

February 2016 I The SoCal Food & Beverage Professional 7

DRIVE SALES with Easy to Execute MARKETING PROGRAMS 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

“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.”

8 The SoCal Food & Beverage Professional I February 2016

www.socalfnbpro.com

By Apryl Bruso

The End of an Era

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

Croce’s I was planning to write this month’s article highlighting the few restaurants where I have had the pleasure of being employed: Harbor House, Ruth’s Chris, Croce’s, Top of the Market and Oceanaire. Then on Monday, January 25th, I received some news that necessarily changed the tone of said article. Croce’s, the first “fine” dining restaurant in San Diego’s now booming Gaslamp Quarter, was closing its doors forever. Croce’s had been situated on the corner of 5th and F, right in the heart of the Gaslamp. About two and a half years ago, due to problems negotiating with the landlord, Ingrid Croce moved the once iconic Croce’s up the street into Banker’s Hill, hoping a change of venue might bring back the neighborhood feel that the flagship Croce’s had in its earlier days. This is when I took my leave, not wanting to negotiate the terrain of smaller plates and less-expensive tickets. I left so many of my best friends including Sarah Bobier, Bob Palmer, and, of course, Ingrid Croce and Jimmy Rock (her now husband). It was not a move that I took lightly for I had literally grown up at Croce’s. I worked there for fourteen years, from 1999-2013.

When I heard that Croce’s was closing, I shed a few tears then I YouTubed Ingrid and Jim Croce and listened to the familiar strains of Jim Croce’s music that had been the soundtrack to my waiting life for fourteen years. I watched Ingrid, as a very young woman, accept Jim Croce’s posthumous American Music Award. I watched the VH1 Behind the Music chronicling Jim Croce’s rise to fame and unfortunate demise before he was able to fully realize his success. It was all so sad and even though I knew the story, I had read her book, I Got a Name: The Jim Croce Story and her cookbooks-there is a particularly awful picture of me in one of them, it still touched me that she was able to overcome and thrive after such a tragedy. The food at Croce’s was Americana; three years later I can still describe the dishes in detail-grilled Swordfish on a bed of toasted orzo with

www.socalfnbpro.com

Photos courtesy Ingrid Croce

Croce’s was an institution. Live music every night. Before they closed the Top Hat and Croce’s West, two live bands a night. Croce’s was always bustling... busy, busy, busy. You would be totally slammed and still find a little time to laugh with fellow waiters in passing. We were a family. We hung out outside of work. We supported each other. Ingrid was at the heart of all of this. When I needed to move but was short on my deposit, Ingrid helped me. I was not the only employee that she gave little loans to. She would set up a payment plan and you would pay her back gradually. Do you know of any other employer who does this sort of thing? Ingrid was our cheerleader. When people left because they had other opportunities, finished their degree, moved, she would wish you well and remind you that if things in the outside world didn’t pan out, you would always have a home at Croce’s. I left with a heavy heart and a little feeling of guilt that I was biting the hand that fed me. I love you, Ingrid. sauteed spinach and a red bell pepper coulis, topped with a Mediterranean green olive, caper and sun-dried tomato tapenade. The unsold chocolate fondants would be devoured by staff at the end of the night. Their Caesar salad is still my favorite Caesar salad. I loved mixing the Quinoa and Kale salads together when I was watching my weight. So many food memories and life memories mix together when I think of Croce’s. Freaking Croce’s, I am going to miss you so much. I hate knowing that you are not there anymore. To anyone who thought that this was just a Jim Croce-themed restaurant or some attempt for a widow to capitalize on the success of her husband, to anyone who called it “Crotches,” you just don’t know and, sadly, now you never will.

February 2016 I The SoCal Food & Beverage Professional 9

By David Mulvihill

what’s

BREWING

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

In mid-January, shortly after December’s Barrel Aged Month, Tustin Brewing Company released Shot in the Dark, an Imperial Porter that head brewer Jerrod Larsen aged for 14 months in Buffalo Trace Bourbon Barrels. Clocking in just south of 9% alcohol by volume (ABV), this hefty brew brings forth essences of vanilla and chocolate, with a hint of coconut. Drop by for a warming snifter or two. Team Larsen and Quinonez also recently introduced a new IPA. Tustin Lemmy Have It IPA, with a bit less alcohol than the popular TBC Old Town IPA, presents lighter in color and dryer in profile, with all of the satisfying citrus one desires. Lemmy is a reformulation of Tustin’s 19th Anniversary IPA, named in honor of Lemmy Kilmister of Motorhead. The aforementioned Barrel Aged Month kicked off with beers from Avery Brewing in Colorado and a small pairing menu presented by beer chef Andrea Machuca (Culinary Underground). The entrée was Jidori chicken prepared with Uncle Jacobs Stout soy-ginger glaze, Thai chile drizzle, sesame seeds couscous and micro cilantro. Larsen’s recommended pairing for the dish was Ellie’s Brown. The Drunk Uncle Jason’s Bread Pudding, rich and decadent, was prepared with Rumpkin (Avery’s high volume pumpkin ale) soaked raisins, cherry & cranberry compote Christmas Cheer — vanilla whipped cream and BBA Stout reduction. Larsen recommended a pairing with the 16.9% ABV Uncle Jacob’s Imperial Stout, while resident Cicerone Charlie Perez suggested Samael’s Ale, an English barleywine style brew that is a hefty 16.9% ABV. The stout provided some contrasting roast to the flavors while the brown sugar notes of the barleywine combined with the sweetness of the dessert, bringing it over the top. This reporter found that Rufus Corvus, an American wild ale aged in wine barrels, provided a palate cleansing contrast which highlighted the berry and raisins. Changes have been afoot at TBC, continuing into 2016, its 20th year in business. Chef Machuca has been assisting TBC’s Ivan Perez with expanding and developing the menu. Watch for new items in what will likely be a gradual progression. And late last year, GM Matt Luckey, who has been a TBC fixture almost as long as it has been open, exited to manage nearby Black Marlin Restaurant (with promises to improve its beer list). The talented Carri Klabo has assumed duties as the new General Manager, with management, staff, and customers welcoming her with open arms.

Photos by David Mulvihill

Tustin Brewing Company

Tustin Brewing Company’s longtime General Manager Matt Luckey (l) with head brewer Jerrod Larsen and owner Jason Geralds (r) on Matt’s last day at TBC.

Stone Stone Brewing Company has published its calendar of events for 2016. On Sunday, February 7, Calm Before the Storm returns to Stone Brewing World Bistro & Gardens, Escondido. Billed as having an El Nino-sized twist this year the event will blend a sixcourse feast and rare beer festival. 15 threeounce tastings of very rare Stone beers will be provided alongside six menu pairings created by Executive Chef Tausha Lopez. “Dr.” Bill Sysak, Stone’s Craft Beer Ambassador and Certified Cicerone, selected 25 vintage Stone beers from which to choose. This event will encompass the entire restaurant and gardens. Tickets may still be available online if you are reading this early enough. If you miss the above event, Oakquinox returns to the same location for its seventh year on Sunday, March 20. “Dr.” Bill has lined up about 100 barrel-aged and wood-infused beers. Tickets are $49 and will available online at Stonebrewing.com. Refer to Stone’s website for a complete listing of all of its 2016 happenings that will include its 20th Anniversary celebration. Also of note is the fact that Stone Brewing Company released its first Berlin-brewed beers

10 The SoCal Food & Beverage Professional I February 2016

in early December at 40 events across Europe. In doing so, Stone became the first American craft brewer to independently build, own and operate a brewery in Europe. Its 10-hectoliter pilot system is now operating. Located in a historic circa 1901 gasworks facility in Berlin, Germany, the new 100-hectoliter brewhouse is expected to fire up this spring. With renovations underway, the new restaurant and gardens should follow shortly thereafter.

Coronado Coronado Brewing Company has added a new beer to its core year-round line up. Stingray IPA was launched nationwide on January 15 with Stingray IPA Day. This Imperial IPA blends Citra, Mosaic, Simcoe and Southern Cross hops, resulting in aromas and tastes of citrus, tropical and stone fruits. At 7.9% ABV, it drinks easy with flavors that resonate well after finish. Coronado also released its new coffee stout in early January. As the first Crown Series offering of 2016, Imperial Blue Bridge Coffee Stout is a new winter seasonal brewed with Guatemalan coffee. The roastiness of this 8% ABV Imperial coffee stout is softened by sweet chocolate notes that meld. Coffee for the beer was sourced from San Diego’s Café Moto. www.socalfnbpro.com

By LeAnne Notabartolo

Good for Spooning Hell’s Kitchen 2012 Winner Christina Wilson

A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat. She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com leanne@goodforspooning.com.

I never thought I would meet anyone who talks at my pace, but Christina Wilson does. In a rapid fire interview I learned that while Hell’s Kitchen gave her immense opportunity, she wants everyone to know that while it helped her get to where she is, it doesn’t define her. Attending Temple University on a basketball scholarship, she worked her way through school as a bartender, cook and kitchen manager. She graduated with a teaching degree and taught for 6 months, but missed the kitchen. So, she left the education world and went back to her roots. Christina never attended culinary school. Instead, she learned everything on the job, either as an employee or staging with other chefs. She has done literally every job in the culinary world from dishwasher to her current position as Corporate Executive Chef for Gordon Ramsay US. One night in Philadelphia, after her kitchen had closed and she was ready to head home, two starving, weary travelers showed up asking to be served. After sending her staff home, Christina fired up the ovens again and cooked and served them herself. It turns out they were the owners of Twins Talent in NYC, the casting agents for Throwdown with Bobby Flay and Hell’s Kitchen. For six years they tried to get Christina to toss her hat in the television culinary competition ring, but she wasn’t ready. She still felt she had a LOT to learn and though Twins kept her in mind for several TV opportunities and shows, Christina kept saying, “No, thank you.” When Twins came to “Philly” to cast for season 10 of Hell’s Kitchen they looked Christina up and marveled at how she had changed her culinary style. While enjoying some whiskey with the women from Twins, Christina made the statement on this visit that if her New York Giants won their 1 p.m. game on Sunday she would show up for the casting call. They won, and good to her word, she showed up and the rest, as they say, is history. Her prize for winning season 10 was Gordon Ramsay Steak at Paris Hotel and Casino. To quote her, “You’d have to be crazy to think that once you win Gordon is just going to hand over a $20 million restaurant.” She was responsible for the tasting menu at Gordon Ramsay Steak for one year. Then Ramsay offered her the opportunity to move over to BurGR at Planet Hollywood for further seasoning. The menu wasn’t the type of food she wanted to be doing, but she knew if he asked her to do something there was a really good reason for it and took on the task. She learned how to run the entire restaurant. The Gordon Ramsay organization has a great training program and after “crushing it” at BurGR, Ramsay knew she was ready for more. Christina says one of his strengths is that Ramsay can spot talent in his people and knows how to nurture and showcase that talent. In May of last year Christina was promoted yet again to Corporate Executive Chef for all Gordon Ramsay properties in the US, the three that are here in Vegas and Gordon Ramsay Pub in Atlantic City with more to come. Part of her training involved traveling to London to absorb what they are doing there and checking out several of the properties in the UK.

photos courtesy Caesars Entertainment

Season 15 of Hell’s Kitchen is airing now, and when one of the show’s regular sous chefs was unable to participate during filming this year, Christina was offered the slot for this season. Having been a competitor, changing roles was a new challenge and she welcomed the chance to do something new. She feels she is at her best when she is working on something just a bit over her head. She welcomes challenges and looks at them as growth opportunities. While she does admit, like many female chefs, that the culinary world is something of a “boys’ club,” Christina feels right at home having grown up with four brothers and it doesn’t faze her one bit. Gordon Ramsay Steak is the first “Gordon Ramsay” branded restaurant in the US and it is looked upon as a favorite child. In the Vegas culture of steakhouses, Christina says what sets this property apart from the rest is not solely the experience. It is the attention to detail and the standard of excellence that Gordon Ramsay cultivates. Christina has big things going on all burners and I, for one, look forward to seeing what she does next.

12 The SoCal Food & Beverage Professional I February 2016

www.socalfnbpro.com

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.

February – Celebrate the Month of Fun Festivities! February is always a festive month, with so many events during the shortest month of the year. First up, you have Super Bowl Sunday, the biggest football day of the year. Then, there’s Chinese New Year, where people can celebrate the Lunar New Year with wonderful festivities like the dragon dance and parades. Last but not least, there’s Valentine’s Day of course, being the official day each year people can express their affection for their loved ones, although I would add that everyone can potentially express their love every day! Now, what goes perfectly with special holidays and events? Why, wine of course! This month, I am providing my picks for dinners and events that you can take advantage of during your 2016 Chinese New Year and Valentine’s Day weekends in Las Vegas.

Ferraro’s Italian Restaurant and Wine Bar www.ferraroslasvegas.com If you haven’t tried out Ferraro’s yet, here’s your perfect opportunity! Ferraro’s is a great off-Strip Italian restaurant with amazing food, and great selection of wines. For Valentine’s Day, Ferraro’s will offer a multicourse set menu in addition to their standard menu. Each couple will also receive one rose, along with a complimentary dessert to close out your romantic evening. This is one of my top recommendations for Italian food in Las Vegas, and you will occasionally see me in the bar/lounge area having some food and wine while enjoying the live entertainment.

La Cave Wine and Food Hideaway (located at the Wynn Las Vegas) www.lacavelv.com La Cave is a great getaway for wine and food lovers. This year, La Cave will take guests on a food journey with multiple stops. Vegas.com shares the menu with us, with some delectable items such as seafood cioppino, sirloin steak, ending with a final stop in Paris, with an Eiffel Tower cookie and a Paris-inspired opera cake. Their beverage list is quite extensive, and with a delicious food menu to match! My favorite? Definitely the bacon-wrapped dates with a glass of champagne, believe it or not.

5th Annual Chinese New Year in the Desert www.cnyinthedesert.com/events-2016 Last but not least, you can’t celebrate the month of February without some cultural festivities too! This year marks the fifth annual Chinese New Year in the Desert festival, celebrating the Year of the Monkey. There will be a series of events throughout the week of Chinese New Year (Feb. 8-14), located primarily at the LINQ Promenade. There will be the traditional dragon and lion dance each day, with plenty of food and festivities to keep you busy. Part of this event includes the 4th Annual Las Vegas Spring Festival Parade, taking place on February 13th, at 11 a.m. There will be a full procession in downtown Las Vegas, and an event that you can’t miss! I hope that you celebrate February to the fullest this year. With Las Vegas being a prime city for celebrating all holidays and special occasions, why not live life to the fullest and have a romantic night out on the town? Tell your loved ones how much you love them, and welcome the new lunar year by attending a city-wide celebration! Happy Chinese New Year to all! Cheers~! Alice

4310 W Tompkins Ave Las Vegas, NV 89103

702-645-0049

Casa di Amore www.casadiamore.com

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Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow. Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule. Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.

W Harmon Ave Jay’s Sharpening Service

Cutting Board Resurfacing & Replacements

Arville St

This tucked away Italian restaurant is one of my favorite go-to restaurants in Las Vegas! It is located in a very inconspicuous area, where you wouldn’t expect such a gem, essentially appearing to be a hole in the wall restaurant. However, when you step into the restaurant, you are transported to the Rat Pack days, from the décor to the music and entertainment. Casa di Amore is one of very few restaurants that perfect my two favorite dishes…fried calamari and steamed clams in white wine broth! There is live music nightly, with a wonderful jazz and Frank Sinatra-esque vibe. They love their locals and regulars who sign up to be on their email distribution list, so be sure to stop in for an unforgettable Valentine’s Day dinner!

www.jayssharpening.com • customerservice@jayssharpening.com

Steak & Table Knife Re-Serration / Sharpening

W Tropicana Ave

www.socalfnbpro.com

Photos by Evelyn Morely

SAINT MARC PUB – CAFÉ, BAKERY & CHEESE AFFINAGE Designed to Defy Definition. Saint Marc is a remarkable and noticeably new restaurant concept that offers exceptional, nostalgic Americana cuisine in ambient SoCal comfort. A family and pet friendly environment intentionally designed to defy definition, Saint Marc bends traditions and blurs the lines between kitchen, staff and customer, with open spaces revealing every aspect of a restaurant’s heart and soul. Rather than employing the typical waitstaff model, Saint Marc upends from the status quo with ambassadors serving as personal culinary consultants—deliberately dressed the same as the Chefs—who unobtrusively offer expert advice on Saint Marc’s unique selection of distinctive food and hydration. Utilizing iPads, guests can take their time perusing the extensive menu, ordering at their leisure everything from grilled cheese sandwiches to bacon anyway they’d like it—available tableside or selfselected from free-standing stations. 16 The SoCal Food & Beverage Professional I February 2016

www.socalfnbpro.com

Imagined and brought to life by four of the world’s most gifted chefs, sommeliers, mixologists and hospitality industry mavericks, all dressed to match in chef’s coats, Saint Marc throws away the traditional restaurant playbook to offer a one-of-a-kind, 360° morning to midnight experience without the expense, exclusivity or pretention one might expect from culinary talents this esteemed— and for quality food and drink this good. iPads of information offering images and on-demand ordering of what you want when you want it, free-flow bread from the bakery, over 100 cheese selections from boards to fondue, craft beers in a can, 11 offerings of bacon sold by the slice or in flights, 32 wines on draught, mixology served in Red Solo Cups, and culinary delights served on faux paper plates—are just some of the enticing features and unique characteristics that set Saint Marc on a less-traveled path. Situated along the Huntington Beach coastline within the vibrant new Pacific City Marketplace, Saint Marc’s flagship establishment engages all of the senses, with worldly sights, sounds, aromas and flavors that invoke a five-star experience yet provide an environment as open and welcoming as home.

SAINT MARC PUB – CAFÉ, BAKERY & CHEESE AFFINAGE - EXECUTIVES Saint Marc has attracted elite talents from the hospitality industry—veterans of world-class resorts and hotels such as the Ritz Carlton, Hyatt Worldwide and the Iconic Phoenician Resort and Spa in Scottsdale, Arizona. Effortlessly exuding a warm and congenial spirit amidst a premium yet casual environment, the executive team of Saint Marc USA has designed a rare and extensive menu with a range of prices that confound the status quo of upscale high-quality establishments. Rather than staid tableside service and chefs sequestered in the shadows of an out of sight kitchen, Saint Marc executives elevate the entire staff—from the chef de cuisine to its ambassadors who act as culinary consultants to guests—painting with broad strokes an abstract portrait of equality among the talents who collectively create an environment that welcomes each guest to take charge of his or her own experience among a non-committal, nonexclusive atmosphere. Thomas (Mac) McFarland Gregory III is CEO of Saint Marc USA and is charged with the inaugural presence of Saint Marc Pub – Café,

Bakery & Cheese Affinage in the United States. A master mixologist, certified advanced sommelier, speaker, educator, columnist, beverage consultant, competition judge and top executive in the international food and beverage community, Gregory is an esteemed industry veteran and visionary executive of 25 years and has developed, launched and managed hundreds of locations for the world’s most elite luxury hospitality brands. Gregory began his career with Club Med Hotels and Resorts International before joining Hyatt Regency Hotels and Resorts, where he was exclusively chosen by the Pritzker family to open and establish all of their equity-owned properties as well as develop, introduce and implement numerous food and beverage venue concepts throughout the Hyatt Worldwide portfolio over the course of 17 years. In 2007 he was appointed executive director of food and beverage for the iconic Phoenician, Starwood Hotels & Resorts’ world-renowned AAA Five Diamond resort and spa in Scottsdale, Arizona. Fours years later, Gregory was promoted to Starwood corporate director of food and

beverage and was responsible for overseeing some 1,200 bars and restaurants across 465 unique properties worldwide. In 2014 Gregory was named CEO of Saint Marc USA, a fully owned and financed subsidiary of Saint Marc Holdings, Japan, which owns and operates over 800 restaurants with 17 concepts throughout Asia. Gregory holds the copyright to 17 beverage recipes and has been published in national and international publications, including Wine Spectator, Cheers, Beverage Analyst, The Tasting Panel, Beverage Journal, Bartender Magazine, Santé, Food Art, Hotel F&B Executive, Monterey Herald, Seattle Times and the Arizona Republic. He is the recipient of numerous awards and recognitions, including Beverage Innovator of the Year, Top Arizona Mixologist and Cheers Innovator of the Year Award.

Kent Bearden

is senior director of operations for Saint Marc USA and general manager of Saint Marc Pub — Café, Bakery & Cheese Affinage, responsible for the day-to-day operations of the Huntington Beach, Calif. flagship restaurant. Bearden oversees and manages staffing, beverage procurement, supplier relationships, media, marketing and promotions, philanthropy, information technology, menu design and forecasting. He is a 15-year industry veteran with a wide breadth and scope of experience as an operator, supplier and distributor within the food and beverage industry and has held numerous senior and executive level positions in establishments such as Carmine’s of New York City and the MGM Grand Las Vegas, where he was master mixologist and assistant director of beverage. In 2012 Bearden joined Wirtz Beverage of Nevada as craft brand specialist, developing the craft beer distribution business for 6th largest distributor in the country and earning the “Beer Game Changer” Award for the company in 2013. A featured mixologist at the “Life is Beautiful” festival, and the recipient of numerous awards, Bearden earned a master’s degree with a concentration in Shakespeare in 2000 from the University of Tennessee - International Actor Training Academy in Knoxville. He received a bachelor’s degree in theatre in 1997 from the University of Nevada, Las Vegas and, among multiple beverage industry certifications, he holds designation as a Certified Specialist of Spirits, Society of Wine Educators. Bearden serves on both the board of directors for the Charley Hoffman Foundation and Cystic Fibrosis in Las Vegas, Nevada. www.socalfnbpro.com

February 2016 I The SoCal Food & Beverage Professional 17

Brett’s

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

Email: jackiebrett@cox.net

Entertainment Evolves The official name for the Las Vegas Arena opening April 6 with The Killers is T-Mobile Arena. Dixie Chicks returning to touring will stop there Saturday, July 16. Reminder, the Strip’s longest-running show Jubilee! closes Feb. 11. Beginning in February, French superstar Alex Goude will debut his new interactive large-scale production show Twisted Vegas at the Westgate with The Kristef Brothers, impersonator Costic and aerialist Katya. Unruly comedy production Puppet Up! – Uncensored will debut this spring at the Sands Showroom inside The Venetian with the Henson puppeteers.

Legends in Concert at the Flamingo will change its lineup beginning Feb. 13 by debuting live tributes to Adele and Prince and having the Blues Brothers and Sinatra return.

Dining Changes This summer, Alicart Restaurant Group will expand in Las Vegas with the addition of Virgil’s Real Barbecue at The LINQ Promenade. Brigg’s Oyster Co. has premiered at the Suncoast. The brightly illuminated interior is centered around an open exhibition kitchen. Station Casinos’ seafood bar concept, The Oyster Bar, is opening an intimate location at Santa Fe Station.

Aria is collaborating with guest service software company Crave Interactive to launch unprecedented in-room technology with the installation of the provider’s in-room hotel tablets in every guestroom. Caesars Entertainment is debuting new fullyintegrated self check-in kiosks at its Las Vegas resorts beginning with The LINQ, Flamingo and Caesars Palace. Cracker Barrel Old Country Store is planned for the Silverton and expected to open in late 2016. The Plaza downtown is undergoing a multimillion dollar extensive renovation to its rooftop pool with dining areas, bars, live entertainment and gaming. Noted footwear designer Sam Edelman opened a fifth location at The Forum Shops at Caesars. Yahoo Sports Radio’s Game Night with Matt Perrault debuted at The Palazzo Broadcast Studio inside Lagasse’s Stadium with live week night broadcasts from 7-10 p.m.

photo by Seth Grabel

Events on the Horizon

Pitbull will return to The AXIS at Planet Hollywood with his show, Time of Our Lives Las Vegas, March 12–26. America’s Got Talent finalist Seth Grabel joined the adult revue FANTASY at the Luxor on Tuesday nights with comedian Sean E. Cooper continuing the other nights. NBC’s The Voice finalist Barrett Baber will join Rascal Flatts for their nine-show Rhythm & Roots residency at The Joint at Hard Rock Feb. 17-March 5. Wiz Khalifa launched an exclusive residency with TAO Group’s Las Vegas venues including TAO Nightclub appearing on Feb. 6 and March 18 as his DJ alter-ego, DJ Daddy Kat. The rescheduled date for The Who’s postponed North American tour date is Sunday, May 29 at The Colosseum at Caesars Palace. U.K. art-pop quartet The 1975 will headline The Chelsea inside The Cosmopolitan with The Japanese House on Saturday, April 23. Italian teen pop opera trio Il Volo has a tour stop planned at The Pearl inside the Palms March 25. M83, aka Anthony Gonzalez, on his North American tour will stop at Brooklyn Bowl at The LINQ on Saturday, April 16.

Harvest by Las Vegas Chef Roy Ellamar is open nightly in Bellagio’s Spa Tower showcasing a glass exhibition kitchen. Renowned restaurant, Mr. Chow, is open at Caesars Palace making the seventh location for the luxurious Beijing cuisine eatery. A fairly new breakfast-lunch daily dining spot is Gambler’s Café located inside the Gambler’s General Store at 800 S. Main Street with signature hero sandwiches. Stoned n Baked is new at Container Park opening daily at 11 a.m. and serving handmade artisan pizzas and baked goods. Fuku Burger is opening a new restaurant in Chinatown offering burgers with a Japanese twist. STK inside The Cosmopolitan started Sunday Brunch Club last month blending music, food, cocktails, fashion and fun from 11 a.m.-4 p.m.

News Updates LA-based sbe will launch exclusive Hyde Lounge nightclub at the T-Mobile Arena in April 2016. Rockin’ Jump trampoline park will open its first franchise in Las Vegas this month. SPEEDVEGAS, the new 100-acre motorsports complex, will open the 1.5-mile supercar track in March.

18 The SoCal Food & Beverage Professional I February 2016

Actor Chazz Palminteri, a partner of BiVi Vodka, will open the expo hall at the 2016 Nightclub & Bar Convention and Trade Show running March 7-9. On March 12, Cirque du Soleil will hold its 15th annual Run Away with Cirque du Soleil 5K Run and 1-Mile Fun Walk at the Las Vegas Springs Preserve. The inaugural St. Baldrick’s Lepre-Con 2016 with the largest number of leprechauns in one place and a 5K run/walk will be held Saturday, Feb. 13 at Town Square. The Color Run with its Tropicolor theme will take place downtown on Saturday, Feb, 27 with a color throw celebration. The annual Scale the Strat race day will be held Sunday, Feb. 28 with climbers tackling 108 floors of the Stratosphere. www.socalfnbpro.com

Ways & Means Oyster House

Shuck It Fundraiser

Photos by Mike Fryer

FEBRUARY 2015 – (Huntington Beach) Ways & Means Oyster House kicked off its grand opening at Pacific City with an oyster eating contest to benefit local charities on January 29, at 1 p.m. The challenge boasted fierce competition coupled with a good cause as $3 from every oyster eaten was donated to the winning team’s charity of choice. Team members from the Huntington Beach Police Department, Fire Department and local lifeguards were each given 60 seconds to eat as many oysters as they could, while spectators cheered on their favorite team. The Huntington Beach Fire Department took first place by eating 92 oysters and their charity is the Bolsa Chica Conservancy. In second place with 81 oysters was the Huntington Beach Police Department who were supporting the 911 Memorial Foundation and in third place was the Huntington Beach Marine Safety, supporting the Friends of Junior Lifeguards, who consumed 63 oysters. In addition to the first place award Ways & Means generously donated $100 to both the second and third place teams’ charity. “We really wanted to dive right into getting involved with our local community and give back,” says operating partner, Parnell Delcham. “We are very excited about being a part of this beachside community and we feel this is a great way to meet our neighbors and community members.” Ways & Means opened this week in Pacific City’s large event plaza, which is a hub for luxury shopping and dining with a relaxed SoCal atmosphere. Designed to reminisce on the quaint seaside village that grew to become Huntington Beach, Pacific City offers an eclectic mix of bohemian boutiques and upscale retail brands surrounded by open plazas and decks, indigenous landscapes, and a long stretch of beautiful beach. This new location will have the same seafood shack feel everyone has come to love, along with a fresh take on its popular menu delivered by Chef Justin Odegard. In addition to fresh oysters, the menu has a large emphasis on bowls and smaller plates intended for sharing. Standouts include their lobster bisque served with basil and lobster mousse crostini; roasted octopus skewers with a spicy mango quinoa, and Moroccan salmon rillettes with fresh and smoked salmon, creamy garlic sauce, roasted and crispy garlic and fried naan. Signature larger plates include local black cod with a sweet potato puree and fried baby kale; crispy fish po’ boy served with chow chow relish and skinny fries; and a 16 ounce bone-in ribeye served with cheesy grits, gaucho veggies, compound herb butter and roasted garlic. Another familiar element will be the beverage program, where guests have come to enjoy the “unexpected.” Wines by the bottle, produced by wineries from around the world, were chosen to reflect the quintessential qualities of each varietal or region and are arranged on the menu by price. Also offered are approximately a dozen wines by the glass, as carefully chosen as the bottle program, at $12 and under. Ways & Means has launched its own wine label beginning with two California varietals, a 2012 Cabernet Sauvignon and a 2013 Chardonnay. The cocktail program, developed by acclaimed local craft spirits specialist Chris Dion, delivers flavorful seasonal versions of classic favorites like the Fall Bounty with St. George Citrus Vodka, Giffard Creme de Mure Blackberry Liqueur, Cointreau and fresh lemon juice; The Underdog with Fords Gin, Aperol, IPA, fresh grapefruit and lemon juices; and Paloma Nueva with Espolon Blanco Tequila, Nuestra Soledad Mezcal Joven, Giffard Pamplemousse rose and fresh lime juice. www.socalfnbpro.com

February 2016 I The SoCal Food & Beverage Professional 19

Conference:

Mirage Hotel • March 13–16

Tradeshow:

Las Vegas Convention Center • March 15–16

A World of Inspiration Awaits You at CSES2016! If improving your business and team building are part of your New Year’s resolutions, then don’t miss the biggest event in the catering and events industry – all happening next month in Las Vegas! The Catersource and Event Solutions Conference & Tradeshow (CSES2016) is being held March 13-16, 2016, at The Mirage and the Las Vegas Convention Center. Register today at catersource.com.

Cover More Ground with Your Team Get the most out of CSES2016—a vibrant marketplace of exhibitors and sponsors—by attending it with your colleagues. Each class, event, and speaking session offers you the opportunity to capture new ideas to bring back to your business. As a team, you can divide and conquer, and bring home more ideas! Just one idea has the potential to help you earn thousands in new business over the coming years. Take advantage of TEAM PRICING on All Access and Conference & Tradeshow packages, and you’ll be amazed at how there’s truly something for everyone at CSES2016. Don’t miss this opportunity!

Increase Everyone’s Knowledge

Is your business up to speed on the latest trends, skills and new technologies? In our everchanging industry, there’s always something new to learn. Stay ahead of the competition and soak up as much knowledge as possible through a robust program of world-class Conference sessions, an extensive Tradeshow floor, and exciting events and activities. Brand new stages allow you to focus on education that suits your needs and interests.

Featured Speakers

Whether you’re a seasoned professional or just getting into the industry, the CSES2016 speaker lineup will help you discover techniques, ideas and advice that will keep your business ahead of the rest. More than 40 speakers have been chosen specifically to ignite your passion for your company, inspire your thoughts and ideas, and cause you to interact in new and better ways with potential clients—and your peers. Join us for an exciting presentation from celebrity personalities, David Beahm (David Beahm Experiences), Simon Majumdar (The Food Network), Doug Lipp (Disney University), the Too Hot Tamales (The Food Network), and many more!

Ignite Your Curiosity at the Tradeshow

Check out the Optional Events

Tuesday, March 15 | 11:00 am-5:00 pm

The optional events at the 2016 Conference take the learning out of the classroom and put ideas and trends into action! All optional events are included in the All Access Package.

Wednesday, March 16 | 10:00 am-3:30 pm at the Las Vegas Convention Center Having coworkers along helps to truly experience all that the Tradeshow has to offer, including interactive demos and products from global exhibitors. Nowhere else will you have this much exposure to the latest gadgets, services and trends in the industry. Meet with vendors and discover new suppliers who can help your business reach the next level. Packed with more than 400 exhibitor booths, you’ll explore trending foods, inventive techniques and new services that will inspire you to truly differentiate and stay ahead of your competition. You’re guaranteed to walk away with hundreds of ideas! The Tradeshow floor will help get your competitive juices flowing with one of the many exciting contests—like the Diced Culinary Competition, the Rapid Recipe Challenge, the Out Of The Box Lunch Contest, the Tablescape Contest or the AFR Design Challenge. There are also several education stages that will spark your creativity, tingle your taste buds, and deepen your understanding of business operations. And be sure to check out one of the three lounges if you need to take a break, regroup, re-energize or share ideas with others.

SUNDAY

CORT Welcome Reception 5:30 pm – 7:00 pm | The Mirage | Included

MONDAY

Leadership Lunch, Making A Living & Retaining Your Sanity In Special Events 12:00 pm – 1:30 pm | The Mirage | $79 The 5 @ Tao, An Elemental Monday Night Event  8:00 pm - 12:00 am | Tao Nightclub | $179

TUESDAY

POPalooza! Industry Awards Celebration 10:00 am–10:30 am Champagne Brunch Reception 10:30 am–12:00 pm | Awards The Mirage | $49

WEDNESDAY

Taste of Technology Breakfast  8:00 am - 10:00 am | The Mirage | $79

Interact with Industry Peers Making connections is a big part of being successful in this business, and CSES2016 offers the best venue for you to do just that. Everywhere you turn gives you an opportunity to network and learn from those around you. Bring extra business cards to exchange; you’ll walk away with connections that will propel you in your business and last for years to come.

Don’t Delay. Register today! Past attendees swear that this industry-leading live event is one that you can’t afford to miss; especially if you want your business to thrive beyond your expectations in 2016. Similar to last year, you and your colleagues can customize your experience based on your business and budget needs. Take advantage of TEAM PRICING on All Access and Conference & Tradeshow packages. Register at catersource.com. Then get ready to be inspired, motivated, dazzled and amazed! You’ll walk away prepared to tackle the year with the best tools and tips available. Visit www.catersource.com for more CSES2016 details and register now! 20 The SoCal Food & Beverage Professional I February 2016

www.socalfnbpro.com

Introducing two new premium SKYY Infusions® Vodkas

Tropical Mango & Honeycrisp Apple Infused with all natural, real fruit ﬂavors. SKYY Infusions® create the most delicious cocktail experiences.

+97.4% – Mango is the 2

fastest growing fruit-ﬂavored vodka.**

+10.2%

– Fruit ﬂavors are back on top of ﬂavored vodka category growth.*

#2 – Apples are America’s 2

most purchased fruit.***

+11.8% – The apple-ﬂavored

vodka category continues to rise.**

* Source: Nielsen, Past 52 Week $ Value Performance vs. YAG TOTAL US – 8/15/15 ** Source: Nielsen TTL US-ZAOC & Liquor Plus, (L Volume Performance vs. YAG; 52 weeks ending 12/5/15) *** Source: Nielsen Perishable Group Report – 2014 SKYY Infusions®. Vodka infused with Natural Flavors. 35% alc./vol. (70 proof). ©2016 Campari America, San Francisco, CA. Please enjoy responsibly.

By Adam Rains Photos by Joe Durkin

SWS of

“The Academy, it’s really a magnificent place for education and the perfect showcase that embodies functionality and ergonomics behind the bar, along with high-end design. We had the opportunity to bring in the world’s top renowned chefs such as Alain Ducasse, Joël Robuchon, Pierre Gagnaire, Daniel Boulud and Thomas Keller; Food Network celebrities like Rick Moonen and Ming Tsai; and also Gerard Bocuse, from the Bocuse D’Or. We had a lot of top executives of food & beverage, suppliers, CEOs, V.P.s and hotel presidents. We are showing to the Food & Beverage Industry worldwide, our vision and commitment to education through the Academy of Beverages and Fine Service training center. Its innovative design and set up was engineered to meet the 21st century beverage hospitality training needs.” ~Francesco Lafranconi

22 The SoCal Food & Beverage Professional I February 2016

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Nevada Academy Late last year saw the unveiling of a multimillion dollar investment that greatly benefited the Las Vegas community. While it was not built on the Strip or had little to do with gaming, its affect has been felt in the Vegas Valley and beyond. Southern Wine & Spirits of Nevada has long been a champion for furthering the state of alcoholic beverages. Whether it was by scouring the ends of the earth for unique products or helping venues with their success, one of their strong points has always been in education. This is why Francesco Lafranconi started the Academy at Southern Wine & Spirits in the year 2000 (thank you to the vision of Larry Ruvo in 1998), which has become an institution for the Las Vegas bartending community. In continuation with the legacy of the Academy, the Director of Mixology for Southern Wine & Spirits Francesco Lafranconi and Managing Director Larry Ruvo have revamped the training facilities at the Las Vegas headquarters. After two and a half years of fastidious design and artful construction, what was formerly the Bacchus Room, has now been transformed. Since its unveiling last year, Francesco has loved the outcome, “The academy room is a dream come true. We have held different types of tastings and mixology trainings, also nice presentations like TED Talks, and the room is responding very well, especially acoustically.” Regarding how it feels to be a spectator in the wood-lined stadium style seating, Francesco continued, “It gives a great feel of intimacy when the speaker, the presenter is in front of the audience and there is not a bad seat in the house, so everyone has a chance to see everything that’s going on. If there is a mixology demonstration, thanks to our 80-inch TVs and our HD cameras, we can zoom in from different angles, so we can bring those images up live to all the attendees in the room and we can record the whole session too.” While the exact number on building costs has not been revealed, it is apparent that no expense was spared. The room was designed in collaboration with luxury architect Todd-Avery Lenahan and is filled with elegance, comfort and warmth. For those attending one of many special events or the Academy of Spirits and Fine Service, they are reaping the rewards. Francesco continued, “For the students, I think the room is just the right size. It fits about 50 people at the tables plus 18 along the 41-ft bar. The décor and the layout makes the students feel important. They tend to feel it’s a very unique place, a place with an incredible attention to detail. I think it really stimulates the willingness to learn as well as stimulating basically all the senses. I think the design team and everybody involved were able to capture those qualities and were able to deliver them through the design, the colors, the furniture (and its ergonomics) and the functionality of the room.” For those behind the bar, they will find a distinctive and elevated bar experience. The stainless steel and ergonomic bar design is built for speed, efficiency and comfort. It was designed considering the bartender to be the most important resource behind the bar. The “racetrack” design curves around the bartender and has everything a modern bartender and mixologist should need for ease of service. From ice carving built-in dripping pans, to front refrigerated garde-manger garnishing display and freezer drawers, it is a marvel for those who are used to the hard lines and edges of the conventional bars. The Academy room is not only being utilized for mixology & spirit tastings and training needs. Every department within the Southern Wine & Spirits team have used it as well; it is a perfect space to train and educate on beer, wine & sake. Francesco added, “The entire team is really utilizing the room to its fullest. For Sam Merritt, our Certified Cicerone, the room is actually working wonderfully. They are using it for the Cicerone Certification program sometimes for 10 hours straight, so the seating is very important too, and that is why we purchased ergonomicaward winning chairs to make sure our students feel very comfortable at all times. Joseph Phillips, our Master Sommelier, as well does quite a few events, like the Sommelier boot camp and other wine education programs. Luis de Santos, a Master Sommelier and Sake Master Sommelier, teaches about sake, soju and baijiu as well, so there are a lot of initiatives that we are using the room for.” www.socalfnbpro.com

Along with the national attention, its influence is even being felt internationally. Francesco mentioned, “We even had the head of the Chinese Department Secretary of Alcoholic Beverages come with his entourage for a tour. Furthermore, every wine maker, every master distiller, everyone who walks into the room really has such a jaw dropping effect and everybody expresses a wow. It’s really doing very well. For tasting, I think it’s really an incredible setting, especially with LED-lit table tops.” With the multiple accolades that SWS has received for the Academy room they are definitely not resting on their laurels. Francesco emphasizes that the room will continue to evolve, “We’re actually improving for the better. There are a few things that we are able to make rapid improvements. However, we are still focusing on more audio-visual equipment that we are boosting as well as a more interactive dynamic sensory analysis. They will even be replicating the room at the SWS headquarters in Miami, which I am very proud. As far as my involvement there, it could be covered from the designing of the ‘race track’ and the under-bar work station.” It has been said that, “where there is wine, there is culture” and Francesco & SWS proclaim that they are not just selling alcohol, but they are promoting civilization. Fostering education in turn supports the community and betters the city and our guests’ drinking experience. For when you learn about wine, beer, sake, spirits & mixology, you learn about the history, culture & science that is intertwined in their production, applications and marketing. The faculty also involves the mixology–consulting team with James “JR” Starkus, Max Solano, Jair Bustillos and Michael Przydzial and former USBG National President Livio Lauro, founder of the Master Accreditation Program. With the “two million dollar baby” Academy room, SWS has again affirmed its commitment to Las Vegas hospitality industry and the world of alcoholic beverages.

After all… “we are not drinking, we are learning!” ~F. Lafranconi

February 2016 I The SoCal Food & Beverage Professional 23

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Chef Talk Thomas Jefferson— The First Foodie

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

public domain in the US

Jefferson apparently liked his carbohydrates. He is credited with bringing ice cream to the United States. After his first stint in France he fell in love with ice cream and brought back the first ice cream maker, which he used very often when he was President of the United States. Jefferson also was instrumental in the popularity of macaroni and cheese. He learned about the pasta machine in France, sketched it and had it built when he came back to the States. He served macaroni and cheese in the White House in 1802. Whatever was served in the White House became a very talked about dish, and this started its popularity. Jefferson brought back French fries, but they did not become popular until the 1900s when soldiers in World War I came back from Europe craving the dish. All of Thomas Jefferson’s handwritten recipes for these dishes are on file at the Library of Congress.

Most people know Thomas Jefferson as one of our Founding Fathers. He is also known as one of the main writers of the Declaration of Independence. From there he went on to be the second Vice President and the third President of the United States of America. As President he is also credited with the Louisiana Purchase and launching the Lewis and Clark Expedition. He was also a lawyer whose strong belief in individual rights and democracy led to the fight for independence from Great Britain. Lately I have been hearing a lot about him and his influence in the foods we consider common in the United States. Some have likened him to the first gourmand or foodie. He was not an avid food connoisseur until after his wife passed away when he was 39, in the year 1782. He started in politics in 1775, but it was not until 1785 when he was appointed United States Minister to France that his passion for good food was established. This was when he first traveled to France. If you have been to his extensive Virginia estate, Monticello, you will find many of the innovations and inventions that he created. They include advances such as the polygraph, the seven day clock calendar and a new plow that created less resistance when being used. Another aspect of the estate is the huge agricultural expanse of the estate. Jefferson grew up to 330 varieties of vegetables, and experimented with different varieties including up to 30 types of cabbage and 40 types of kidney beans. He also raised 170 varieties of fruit. The least successful crop he tried to grow was grapes. When he returned from France he brought back almost 700 bottles of wine and was anxious to grow grapes to make his own. Unfortunately for him, he was not able to establish a viable grape source. 26 The SoCal Food & Beverage Professional I February 2016

Jefferson is also credited with bringing Champagne and Parmesan cheese to the United States. My favorite story though is how he brought rice cultivation back to the United States. Rice is thought to have originally come to the United States in the late 17th century when a ship carrying products from Britain to Madagascar got grounded near South Carolina. The locals helped the seamen repair their ship. Before they departed they gave the locals some rice seeds they were carrying to thank them. Rice was grown here until the American Revolution when the British that occupied South Carolina sent the entire crop back to Britain without leaving any seeds to regenerate to paddies. When Jefferson was in France, he took a side trip to Italy where he found an Italian variety of rice. He decided to take some home with him, even though this was an illegal move. When he was left alone, he put some of the rice seed in his pocket. Not only was this illegal, but the penalty from the Italian government was the death sentence. When he returned to the States he helped move the rice industry from the Carolinas to a better environment, the Mississippi Basin, which had much higher fresh water availability.

Thomas Jefferson’s Pasta Recipe 6 eggs, yolks & whites 2 wine glasses of milk 2 pounds of flour a little salt Work them together without water, and very well. Roll it then with a roller to a paper thickness. Cut it into small pieces which roll again with the hand into long slips, & then cut them to a proper length. Put them into warm water a quarter of an hour. Drain them. Dress them as maccaroni (spelled correctly at that time), but if they are intended for soups they are to be put in the soup & not into warm water. www.socalfnbpro.com

The Bottom Line Setting Restaurant Hours to Maximize Profit

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

You’re coming out of a movie and are excited for a late dinner, but plans are quickly thwarted. Every restaurant you approach is either putting its chairs atop the tables or empty to the point where you can’t be ‘that guy’ who holds them up from closing. You wish that just one place would stay open late, and curse those that don’t. Many of us have found ourselves in a situation like this. Demand here clearly exceeds supply. The key question, however, is whether enough demand is present to make an increase in supply worthwhile. If you become the one restaurant to stay open in your area at an otherwise dead time, you could have a potential monopoly on the dining market. That choice certainly comes with risk, and careful calculation is necessary before expanding your hours.

Know your costs

Transitioning to new hours

If you want to expand your hours, the first thing to understand is how it will affect everything below the top line of your income statement. Factor in every component: labor is an obvious first thought, but how about the cost of keeping your restaurant lit? Running the oven, stove and other appliances? If it’s hot or cold outside, then keeping your dining area at room temperature is another cost. Break down your monthly bills into hourly costs and add them together. This will set a firm breakeven point. From there, add a hurdle rate—the minimum additional profit you want above your breakeven point to make the change worthwhile. Now it’s a matter of assessing demand and evaluating whether it will deliver your desired return.

If you’ve justified expanding your restaurant’s hours, make sure you’re delivering a product with minimal excess. Late-night menus and happy hours that offer a limited [but satisfying] selection are a lot more prevalent than they used to be, maximizing revenue with minimized overhead costs. Some restaurants go so far as to only offer drink service during off-peak times. Again, all is well as long as you’re observing happy customers who aren’t longing for more.

Understanding your landscape is critical to gauge if proper demand exists to justify expanded hours. One part is as simple as observing what goes on inside and immediately outside your restaurant. When exactly does your lunch/dinner rush end? How often do you see people peering through the glass, wondering if you’re open? Does the crowd change form as the night goes on [i.e. dinner groups vs. bar-hoppers]? Knowing your competitive landscape is just as critical. What are the hours of all the restaurants nearby? How many of those restaurants are truly comparable to yours—similar food, ambiance, full-service vs. fast-casual, etc.? Are these places attracting different crowds throughout the day/night? Record your observations over the course of a non-holiday week and estimate additional revenue from expanded hours. Take seasonality into account [i.e. do more people visit during summer]. Break this number down into revenue/ hour. If estimated revenue/hour exceeds your breakeven and hurdle rate, then it’s time to adjust your hours!

Continue monitoring

Observe your surroundings

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Making your customers aware of new hours is vital. Before making the change, hit the ground running by adding a note to your menus and posting signage. Send the message through your social media channels. Launching an event around the change, such as a party during the new hours on the first night, could serve as an excellent promotional tool. If your new hours prove profitable, chances are your competitors will follow suit. Keep a consistent eye on your traffic to stay on top of demand. What are people ordering over the course of the day? What are people asking for that you don’t have? Adjust your operations to changing demands in order to make the most of your expanded hours.

Reducing your hours Some restaurants may very well have the opposite problem, where they’re open too early or too late and the operating costs aren’t worth the handful of people who come in at those times. In this case, use the same methodologies in reverse to determine optimal hours. Maybe it is worthwhile to close earlier, or for 1 – 2 hours between lunch and dinner, or to reduce your menu offerings after 9 p.m. so that some people staff members can leave sooner. Just remember to take labor laws into account.

February 2016 I The SoCal Food & Beverage Professional 27

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

Changes in Employment Law in 2016 Planning Can Help

It’s very early in the new year; however, there are already signs that 2016 will be a year of significant change for many employers throughout the country. The way in which you do business could change significantly due to legislation geared toward increasing your cost of doing that business. What is intended to provide relief to American workers may instead end up impacting the average business person’s profits.

Here are some examples of what we can expect in 2016… 1. ACA (Affordable Care Act) – deadlines for ACA reporting have been extended another 60 or more days, however many unprepared employers will be experiencing penalties and fines for insufficient efforts to comply with this costly healthcare mandate. 2. DOL (Department of Labor) – potential changes to the FLSA guidelines around the overtime (OT) exemption may result in a large number of middle management employees being reclassified as eligible for OT pay and result in new/increased payroll expenses for companies. 3. OSHA (Occupational Safety & Health Act) – for the first time in over 25 years the civil penalties for OSHA violations will be significantly increased and recordkeeping requirements, such as OSHA 300 logs, could be changed – resulting in mandated quarterly online submittals. Are you and your financial team prepared? Have you looked at and evaluated what the impact might be? If you haven’t met healthcare mandates that were established a couple years ago, you may be either scrambling to get onboard with a qualifying health plan or confused by the steps you have to take to ensure compliance.

For more information: ACA www.hhs.gov/opa/ affordable-care-act DOL overtime regulations www.dol.gov/featured/ overtime New OSHA regulations www.osha.gov

I have found that evaluating the impact of this various legislation and then developing a strategy or plan for implementing that plan based upon how these changes might impact you and your work force, can reduce the costs associated with these changes when they happen. If you haven’t thought about these topics yet, consider this article your first introduction, and plan on getting more information from an expert or these websites.

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. 28 The SoCal Food & Beverage Professional I February 2016

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EVENTS We have several major food & beverage events coming up in the next few months and we just wanted to bring you an update so if planning to attend you can start booking now. Feb. 20 Southern Nevada Public Television’s 27th Annual Splendor in the Glass Wine & Beer Tasting at Westgate Las Vegas Resort & Casino Ballroom will feature a guest appearance and cooking demo by renowned chef Grant MacPherson, samples from 60 wineries and breweries, hors d’oeuvres, live and silent auctions and live music. A superb event we look forward to every year, it’s also a fundraiser for a great cause, Public Television! vegaspbs.org/winetasting March 2-6 the 6th Annual Universal Whisky Experience will take place at Encore at Wynn Las Vegas. Founded by our friend, whisky enthusiast Mahese Patel, it will feature exclusive tastings of the world’s finest whiskies, classes and other whisky experiences. This event is one not to be missed by any serious whisky aficionado! www.universalwhiskyexperience.com March 7-9 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 8-10 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 March 9-13 the Natural Products Expo West, held at the Anaheim Hilton and Anaheim Convention Center, will include the newest trends in natural food & beverage products. www.expowest.com March 13-16 the Catersource Event Solutions show at The Mirage and Las Vegas Convention Center will feature all the needs of today’s caterers and catering companies around the world. www.catersource.com

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White Soy Sauce

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LEARN MORE & REGISTER TODAY!

Enhance your food & beverage offerings at CSES2016 Learn more about the education, special events, exhibitors, and more at catersource.com. Only a few weeks left to register and join us at this inspiring industry event!

Conference:

Mirage Hotel • March 13–16

Tradeshow:

Las Vegas Convention Center • March 15–16

Catersource.com | Questions? Contact 800.932.3632 or registration@catersource.com