February 2018 The SoCal Food & Beverage Professional

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Issue 2 Volume 18

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Spices and Other Foods You Should Incorporate for Your Health

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February 2018

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CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER Welcome back to our February, 2018 issue of The SoCal Food & Beverage Professional and a very warm Southern California compared to much of the US chills! The food & beverage industry is heating up with new restaurant openings and upcoming major food & beverage shows, expos and events worth attending.

Cover February means Valentine’s and our SoCal Cover Feature shows you ways to impress

your sweetheart through spices. Chef’s Talk by Chef Allen Asch brings us “Spices and Other Foods You Should Incorporate for Your Health.” From common spices we use every day to the more extravagant spices and foods that are good for us. Check out what Chef Allen has researched and come up with to help us EAT a healthier life style!

And to make that someone special extra happy…

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29

SoCal Restaurant Editor, Ben Brown, shows us how to WOW guests with beverages, both alcoholic and non-alcoholic and when and what to produce for your individual restaurant and food service outlet. Good lessons for business development in restaurants and other foodservice outlets.

Made from Scratch by John Rockwell shows you how to win your sweetheart’s heart thru the taste buds and stomach in preparing delectable cheese boards to share with family and friends and where to find the best deals on cheese.

Not to be forgotten this Valentine’s, we are celebrating two of Las Vegas’ sweethearts and matriarchs of the Las Vegas restaurant industry: Maria Perry, turning 101 in March, and Angie Ruvo, who turned 94 on February 1. Both have been in Las Vegas since the middle of the 20th century and founded two of Las Vegas’ most cherished and beloved restaurants: Venetian Ristorante and The Bootlegger. Our Editorial Director Bob Barnes had the chance to interview these two amazing ladies, so read on in his article.

Page 29 Takes us to another way to your sweetheart’s love, thru Asian Cooking in the West and Cook Eat: Asia by Dr. Mike Matsuyama, who takes us into the procurement, cleaning, prepping and cooking methods of Asian foods and even on how to eat them. Good reading for those who want to know more!

CHEERS! MIKE FRYER SR. EDITOR/PUBLISHER

Page 4 Hot off the Grill!

Page 5 The Bottom Line How to Wow Your Guests with Beverages Page 6 What’s Brewing Page 8 Made from Scratch Cheese Sales and Cheese Boards Page10 Foodie Biz Page12 Top Hotel Chefs Weigh In On 2018 Dining Trends

23 www.socalfnbpro.com

Page13 Parrish Family Vineyard Brings Two National Honors to Paso Robles Wine Region

Page 14 Dining Out with the Harrises Two Iconic Big Sur California Properties Are Again Open for Business Page 16 COVER FEATURE Chef Talk Spices and Other Foods You Should Incorporate for Your Health Page 20 Sister Act: Maria Perry and Angie Ruvo Two Matriarchs of the Restaurant Industry of Las Vegas

Page 26 Broads of Bourbon Scotch Isn’t the Bad Guy! Page 27 Wine Talk with Alice Swift “Smart” Displays: Technology Sure to Impact the Beverage Industry in the Future Page 28 Brett’s Vegas View Page 29 COOK•EAT: Asia Asian Cooking in the West

Page 22 Product Review

Page 30

Page 23 Winter Fancy Food Show

Ad Index

Events

ACF Chefs of SoCal

Page 24 Human Resources Insights Employees Need Guidance, Direction and Good Examples

February 2018 I The SoCal Food & Beverage Professional 3

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

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HOT OFF THE GRILL!

February 2018 Mike Fryer

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

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

Juanita Fryer

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

Juanita Aiello

Creative Director juanita@socalfnbpro.com

Bob Barnes

Editorial Director bob@socalfnbpro.com

Ben Brown

Restaurant Editor ben@socalfnbpro.com

Adam Rains

Beverage Editor adam.rains@socalfnbpro.com

SoCal Food & Beverage Professional staff Drew and Lisa Matney, pictured on the left side in the photo, recently visited Las Vegas and covered the Lip Smacking Foodie Tours “Boozy Brunch Tour” and report a great time was had by all! Report to follow next issue.

On a recent tour of Caesars Forum Shops, SoCalF&B Pro Sr. Editor Mike Fryer caught up with Sushi Roku’s GM Johnny Seo, who had much news to share with us. For locals visiting Sushi Roku, park at the Forum Parking just off Las Vegas Blvd. and get free validation.

Thanks, Johnny!

With comfort food on the mind amidst the winter season, Restaurant Editor Ben Brown ventured across Southern California in search of great American comfort food.

His findings were plentiful and delicious, with craft beer and wildly creative recipes abounding. PB&J burger a la mode anyone? Check out Ben’s Foodie Biz column to track his findings from L.A.’s South Bay to Pasadena and Ventura.

Advertising sales@socalfnbpro.com

Article Submissions/Suggestions articles@socalfnbpro.com

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Website webmaster@socalfnbpro.com

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General Information info@socalfnbpro.com

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The SoCal Food & Beverage Professional

CONTRIBUTING STAFF

Legal Editorial Advisor Andrew Matney

Journalist What’s Brewing David Mulvihill

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett Journalist

Best of the Best Shelley Stepanek

Journalists Broads of Bourbon Mary Powers & Delilah Tennyson

Journalist Good for Spooning LeAnne Notabartolo

Journalist COOK•EAT: Asia K. Mike Masuyama Ph.D.

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Pat Evans

Journalists Dining Out with the Harrises Elaine & Scott Harris

Journalist Wine Talk Alice Swift

Journalist The Bottom Line Ben Brown

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalist Lisa Matney

Journalist HR Insights Linda Bernstein

Journalist Made from Scratch John Rockwell

4 The SoCal Food & Beverage Professional I February 2018

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The Bottom Line How to Wow Your Guests with Beverages

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.

Beverages are by no means overlooked in the restaurant world, but at the same time may not always be utilized to their fullest potential. Simply put, a wider beverage selection has dramatic potential to increase average checks, word of mouth marketing and customer loyalty.

Wine lists, craft beers and cocktail programs are among the first beverage program elements that come to mind, but don’t overlook nonalcoholic drinks, as they can play a vital role in appealing to a broader audience. More and more establishments are sourcing ‘craft sodas’ that venture outside the general Coca Cola and Pepsi labels. Ginger beer and kombucha are on the rise. Soft drinks with real sugar are in high demand…Boylan soda fountains are even popping up.

These nuances make for pleasant surprises and great conversation among guests, and while they probably aren’t the reasons someone walked through your doors, they may be that extra bump that will sway them to come back. Not to mention that beverages come with significantly higher margins, longer shelf life and less-demanding storage needs.

So, if you are looking to expand your beverage selection, where do you start? Of course there’s no one-size-fits-all answer, but where to place your focus depends on the type of restaurant. Follow these simple guidelines to determine the best place to harness your attention.

When to expand your alcoholic drink selection

A broad alcoholic drink selection will certainly add a new dimension to your restaurant, inviting guests to linger over drinks and visit for reasons beyond food. It also comes with more complications in sourcing, and in cases of expanding from beer/wine to spirits, obtaining a full liquor license. If you’re prepared for these hurdles, however, then your restaurant is ripe for alcoholic drink expansion if…

• You have a foodie menu. If you serve hip items like bone marrow and truffle mac ‘n’ cheese, you should have an equally enticing drink program. Craft cocktails really come into play here, where you can show off that you put just as much attention into your drinks as you do your food.

• You’re located in a high-energy part of town. If your neighbors are trendy bars and restaurants where people come to see and be seen, they likely will want to do so with a drink in their hand. Your establishment should reflect the mood of your neighborhood, exotic drinks in tow. The only exception comes when you’re the spot everyone goes to at 2 a.m. when the bars close.

• You want your guests to linger. If your ambiance calls for guests to stay, whether it’s a beautiful view or good people-watching, you want them to give you more business compared to a higher-turnover establishment. Patrons are much more likely to order another round of drinks than extra appetizers, though you could also bolster your dessert sales in cases of longer dining times.

When to expand your nonalcoholic drink selection

Coffee, soda, juice and the like will see higher purchase volume than alcoholic drinks, and often higher margins. While nonalcoholic drinks won’t necessarily bring new identity to your restaurant like a fleshed-out cocktail program, they will bolster your menu with a sense of novelty and variety that reflects positively on your brand. Here’s some reasons why nonalcoholic drink expansion may be good for you…

• You offer more than just dinner. Breakfast and lunch guests are much more prone to skipping out on the booze, especially during the week. Giving them incentive to add a sweet or healthy beverage to their meal can boost average checks across the bulk of your operating hours.

• Your target customer includes children and/or the elderly. Both of these demographics are prone to ordering nonalcoholic drinks [children for obvious reasons], and a slew of great soft drinks may spark their desire to return.

• You’re at a lower price point. It’s hard to justify a $12 cocktail when your burger costs $11. On the other hand, a $5 milkshake may just do the trick for a guest looking to add flair to their order. Fewer casual restaurants are expected to have alcoholic drink programs relative to their pricier peers, and granted it doesn’t hurt to have some beer and wine available in these settings, but you will go far by offering new and different soft drinks in these cases.

Whether alcoholic or nonalcoholic, your drink selection is a critical asset for your restaurant’s menu and brand perception. Be sure to leverage it for its ease and profitability. www.socalfnbpro.com

February 2018 I The SoCal Food & Beverage Professional 5

what’s

photos by David Mulvihill.

BREWING

By David Mulvihill 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.

Wild Barrel Brewing Co-founder Bill Sysak and his wife Rem.

Wild Barrel Saturday, January 13, marked the official grand opening of Wild Barrel Brewing Company in San Marcos. Soft-opened since September 30, Wild Barrel Brewing Co-Founder/CEO, “Dr.” Bill Sysak and team have provided finishing touches and a large selection of finished beer to comfortably welcome a thirsty public. Entering the brewery through a foyer shared with the adjacent batting cages (SoCal Batting Center), focus is immediately drawn to what appears as a giant barrel, just part of the well-appointed and open tasting room that sets the theme for beers to come.

Wild Barrel is dedicated to producing both traditional craft beer as well as barrel-aged sour, wild and spirited ales. On Grand Opening day 15 tastefilled beers were available. Six variations of San Diego Vice, Wild Barrel’s Berliner Weisse-style bier, were being dispensed: 5 fruited versions (mixed berry, strawberry, black currant, pink guava and Montmorency cherry) and one sans fruit. The no-fruit account presented tasty and tart, a traditional rendition of Berliner Weiss. Naming the beer with a “V” definitely avoids mispronouncing this North German beer style that has gained much popularity on the West Coast in recent years. IPAs included Shape Shifter IPA dry hopped with Nelson, Mosaic and Idaho 7 hops, and Prince of Dankness DIPA dry hopped with Nelson and Motueka. Murky Minds Drink Alike, a 7.5% ABV fruit-forward New England-style IPA collaboratively brewed with Burgeon Beer Co, was also available on draft and released in 16 ounce cans that day. Five versions of Hipster Stout and White Rabbit Witbier were also on the board. Hipster Latte, a coffee milk stout made with beans from San Diego’s Mostra Coffee, drank with rich creaminess and smooth coffee essence. Other Hipster versions included chocolate covered orange, chocolate macaroon and jelly donut.

Fans will have to be patient for barrel-aged sours and spirited beers, since these will take time to develop. Look for Wild Barrel’s barrel program to come into full swing once some of its first fillings come to maturity.

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Wild Barrel Brewing Co Tasting Room.

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(l-r) Firkfest founder Greg Nagel with The Good Beer Co’s Brandon Fender at the 2017 Firkfest.

Many will remember Bill Sysak from his days at Stone Brewing. Here’s a bit of his backstory: Long before Bill entered into the brewing industry professionally he was a dedicated advocate of fine beer. As collector and enthusiast he travelled the world in search of great beer and became known to brewers and owners throughout the country and world. His honorary moniker of “Doc” came first from those he served as a medic in the military, sticking with him through and beyond his many years in the medical field. Dr. Bill’s epic annual parties, as well as many of the beer festivals he attended became his opportunity to share and advocate great beer with others. These were communal and educational experiences that allowed others to discover, taste and learn about coveted world class beers.

In 2009, Stone Brewing Company hired Sysak as beverage coordinator at Stone World Bistro & Gardens. Bill embraced his position as Stone’s Beer Ambassador for the next seven years. The numerous beer events, dinners, and festivals he organized assisted in elevating the restaurant into a more-frequented destination.

When Stone’s economic restructuring occurred in late 2016 it was finally time for Sysak to start something of his own.

Wild Barrel Brewing Company was born, co-founded with business partner/ President Chris White and Head Brewer/Director of Operations, Bill Sobieski. Sobieski ventured www.socalfnbpro.com

into the professional brewing arena in 2012 after 25 years as a talented and award-winning homebrewer. And, in recent months Preston Weesner (former Master Blender at Portland’s Cascade Brewing) has joined the partnership to oversee and assist in the development of mixed fermentation and wild ales.

Wild Barrel Brewing is open daily and located at 692 Rancheros Drive in San Marcos, very close to many North San Diego County Highway 78-adjacent breweries.

Firkfest 2018 Founded by OC Beer Blog’s Greg Nagel, Firkfest returns to Anaheim for its fifth year on March 24. Firkfest 2018 will be benefiting the Anaheim Fall Festival & Halloween Parade, a community event that has been held since 1923.

Last year’s Firkfest Caskaway Tiki Beer Fest added a tropical theme to what had previously been a more traditional cask beer festival. The callout to participating brewers for Tropicalstyle casks turned out to be very successful.

In addition to traditional British-style casks, many theme-inspired treats were in store, with creations like Trevor Wall’s Kalua Pork Porter (from RIIP), Chapman Crafted’s Coconut IPA, Anaheim’s Coconut Hef, POG-flavored (passion fruit-orange-guava) beers from Bruery Terreux and Stereo, Mango IPA from Left Coast, and Pineapple IPA from Tustin. The Tiki theme will

return again this year so you can expect more on March 24 from noon to 4 p.m. on the grounds of the Anaheim Packing District.

Yorkshire Square A recent visit to Yorkshire Square Brewery in Torrance found a good deal of progress made since its 2017 opening. 10 draft taps (including one nitro-tap) have joined the eight half-pull beer engines. Patrons can now enjoy a number of draft choices in addition to real ale. Among the delightfully quaffable cask offerings were Early Doors Ordinary Bitter, The Drift Dark Mild and The Jonathan Porter (an apparent nod to nearby Smog City Brewing Co’s Jonathan Porter). Some creative beer cocktails are also being offered.

Yorkshire Square had its first bottle release during the holidays. T’Ould Lad is an English old-style ale which finished at a hearty 9% alcohol by volume. Brewed with molasses, YS-made invert sugar and British barley and hops, it was a Pro-Am collaboration with local homebrewer James Hillbing. James was winner of the 2017 Pacific Brewers Cup, an AHA/ BJCP sanctioned homebrew competition open to all homebrewers, which celebrated its 21st year in 2017. PBC affiliated homebrew clubs include Pacific Gravity, Strand Brewers and Long Beach Home Brewers.

February 2018 I The SoCal Food & Beverage Professional 7

Made from

SCRATCH

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.

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

Cheese Sales and Cheese Boards

By John Rockwell

Rush Creek Reserve is enough on its own, but just to kick it up I added some Pleasant Ridge (left) and Challerhocker (right). The sourdough is homemade, of course.

The holidays are always an ideal time to snag some great cheese and share some goodness with friends and family. There’s nothing quite like introducing someone to cheese that isn’t from a vac-pack at the grocery store. Fine cheese producers and gourmet retail outlets seem to know this, so retailers of fine cheese gear up for the holidays. Unlike mass-produced items, I learned that when good cheese sells out, it is gone. A few days before Christmas, when I visited the awesome Cheese Cave in Claremont, the shop was full and there was a long line of hosts and guests alike wanting to get something special to impress their friends.

Uplands Cheese Rush Creek Reserve Wisconsin-made Rush Creek is available once a year, between November and December, or rather, early November to whenever it sells out. It’s a delightful spruce-wrapped washed rind soft cheese that presents like a savory, creamy custard. The spruce bark contributes a significant amount of flavor, and although it is washed, it is not stinky. At its best, it ripens into a dipping texture at room temperature. In fact, I usually cut the top mold cap off and serve it in its own little spruce circle. This cheese is very special, although no round of Rush Creek has ever found its way beyond our small family of four. Even my wife and older daughter, who do not particularly share my fondness for stinky washed-rind cheeses, tend to devour this one because it is amazing.

Of course, that comes with a price. It costs right around $35-40 for a small brie-shaped round, and this is one cheese that your cheesemonger will probably refuse to cut and sell as a half-round. This is because it will 8 The SoCal Food & Beverage Professional I February 2018

continue to ripen and get soft as you store it in your fridge. You’re either all-in or not-in on Rush Creek. Unlike Upland’s award-winning Pleasant Ridge Reserve (later in this story), this cheese has not won awards because it cannot be judged in all of the summer fair contests. It is made only in the fall when Uplands’ cows are switched to their winter hay diet—the ensuing milk has increased fat content, but less color and less “flavor” from the terroir as hay is a rather bland feed for the flavor development of milk.

Here’s my advice: If you see it, buy it. Serve it soon thereafter with some people you love, but make sure they’re cheese lovers too, and have some understanding and appreciation for what they’re tasting. This is not to be served to the anonymous folks at a party who say they’re impressed with the sharp block cheddar at the local Ralphs. I apologize in advance if that seems snooty. It was meant that way.

Whole Foods 12 Days of Giving Disclaimer: I have a conflicted relationship with Whole Foods Market. I appreciate the availability of the fine foods that can be found in one place.

Their cheese selection is somewhat close to a fine standalone cheesemonger (some stores are better than others), and their sourdough bakery produces some naturally leavened breads that approach that of a dedicated high-end bake shop. I also appreciate their general attempt to carry cruelty-free, “non GMO,” or otherwise healthy versions of everyday foods, but of course shoppers pay a premium price for that.

What concerns me about Whole Foods is that anyplace one exists, it seems there is no longer a need for local specialty markets. I know this www.socalfnbpro.com

doesn’t necessarily hold true in established neighborhoods of Los Angeles where popular bake shops existed before the grocery store was installed, but in newer locations, they generally seem to wipe out any chance of local artisan food. Instead, like at the fairly recent installation in Brea, you get a ready-mix shopping center concept that includes upper-end eateries like Mendocino Farms, Urban Plates and Jimmy’s Famous American Tavern.

It was with this tenuous spirit that I decided to participate in Whole Foods’ “12 Days of Giving,” which is a half-off sale of specific brands and styles of cheese that lasts from December 8 to December 19. What’s not to love when a major chain is selling highly sought after cheese at prices that seem to be at (or barely above) their costs?

Day 1 was Humboldt Fog. When I arrived at the cheese counter, I picked up a small round of Cypress Grove’s flagship cheese with its signature “fogline” created by two cakes of goat brie where ash has been sprinkled on one of the cakes. Its perfect sour-salt flavor balance and unmistakable crumbly texture (except around the outside where it is ripened the most) make it easily one of the most recognizable and edible goat bries anywhere. I noticed the cheese was its normal price, and figured the adjustment would be made at the register. A Whole Foods cheesemonger asked if there was anything I was looking for, and I said I found it and said it didn’t look half-off. “That’s because it’s not,” she said.

“Technically that size of Humboldt Fog isn’t the same cheese that’s part of our half-off sale.”

After a moment of frustration, she explained that she had some behind the counter and not out on

display. I made off with a half-round and was very proud of my purchase.

Day 2 was also a good sale day because stinky cheese was on sale. While Whole Foods’ proprietary Mons Epoisses is not quite the real thing, it’s definitely passable, and for under $10 for a small round, I could not pass it up. So I drove to the store after work, and it was sold out.

Frustrating. Didn’t go back for a few days. All that driving. Of course, I bought some cheese at full-price.

On Day 6, December 13, I got smart and called ahead. Mons Gabieton, a mixed-milk semisoft cheese that looks a little like Raclette in the ad, caught my eye. However, it was out as well. Oh well. I checked into Whole Foods’ Facebook page and found out I wasn’t the only one experiencing the great cheese shortage problem of 2017. I grew tired of making the effort and driving the miles—our closest Whole Foods is around 60 miles away.

For Day 11, December 18, I had an epiphany.

Uplands Cheese Pleasant Ridge Reserve, one of the most award-winning cheeses in the country was on sale. This is the cheese where Uplands claims it just lets the milk do the work. The cows are pasture-fed and the hard cheese is naturally yellow and cave-ripened. The rind tingles in your mouth as you eat it. Everything about this cheese, from texture to flavor, is elegant and sublime.

Since I had to work, and my daughter lives a couple of miles from a Whole Foods, I asked her to go there at opening—7 a.m. sharp—and buy up whatever they had. Once again, the cheese was not out in the display, and the mongers had to get what was “in back.” She bought around four pounds, and that was all they had. Facebook

chatter seemed to indicate that I was not alone.

So what’s the point of having a highly publicized sale on cheeses that are not really in stock?

According to Peg Cancienne, who contacted me as a result of concerns I expressed on Facebook, “this promotion is designed to share some excellent cheeses with our customers; often ones that they may not ever try without the promotion’s goal of bringing them to their attention.” She went on to explain what I already suspected, and that is that these cheeses were so specialty that it was difficult for to distribute them evenly to all of their stores. I received some store credit, which made the sting of all those miles go away, and all was well.

I like the spirit behind this promotion. These cheeses certainly were special and in a couple of cases, kind of rare. If I were in charge of this promotion, however, I’d probably suggest some cheeses for which there would be a better supply, like Swiss Challerhocker, the radically stinky gruyere, or Spring Brook Farm’s Reading Raclette. And maybe instead of sticking to one style, like Vermont’s Bonne Bouche, why not discount their entire lineup? I also do not see a problem with setting some sort of customer limit on purchases to ensure a robust supply for everyone who shops there throughout the day.

I’m sure Whole Foods was not trying to anger its customers, but if you’re passionate about cheese, that’s exactly what a cheese shortage might do.

In any case, the cheeses I did purchase filled my holiday cheese boards. In the end, my family and friends saw the nice cheese board, and I had some fun party stories to tell about my Whole Foods escapades.

This is what one of the best never-awarded cheeses in America looks like: Rush Creek Reserve. Found only at the end of the year.

Once opened, Rush Creek is a spoonable, complex paste, with notes of spruce and custard, finely balanced between sweet and savory.

I have big hands, but this half-round of Humboldt Fog—half off at Whole Foods during their 12 Days of Giving—is bigger. It ripens beautifully from the outer edges.

On this board, I decided to serve the Humboldt Fog like a piece of cake. To the right, Challerhocker. Beneath, choices of sweetness to match the savory cheeses.

I didn’t write about this cheese in the article, because it never made it to a cheese board.

Spring Brook Farms Ashbrook is an amazing Morbier-style raw milk cheese.

Here you see Humboldt Fog’s inside texture— crumbly and spreadable. To the right, a heaping pile of Pleasant Ridge thanks to Whole Foods’ amazing sale.

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February 2018 I The SoCal Food & Beverage Professional 9

| Foodie Biz |

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@socalfnbpro.com or follow him @Foodie_Biz.

Barrel House 101: Beer-Infused Wonder in Ventura

photos by Ben Brown

Barrel House 101 is the exact kind of homey, fun-filled, hit-the-spot spot you’d hope to find in the not-so-sleepy beach town of Ventura. Exit the 101 and you’ve officially escaped from L.A. Then enter through Barrel House 101’s doors—right between the beach and Downtown Ventura’s Main Street—and you’re in one of the area’s prized food and drink hotspots. Humble in its approach but pristine in its execution, this brewpub knows how to strut its stuff the right way.

First off, Barrel House 101 stays true to its name in impressive fashion. Yes, 101 taps that rotate regularly. Stouts, porters, IPAs, whites, ambers and an impressive fruits and seasonal selection [four pumpkin beers in October]. The ‘#drinklocal’ campaign brings in nearby favorites such as Topa Topa’s nitro milk stout and Island avocado honey ale, while imports include everything from Timmerman’s Framboise to Wells and Young banana bread. Add on ciders, wine and even a kombucha. A few three-pour flights should offset the inevitable decision paralysis guests will face.

The food is every bit as impressive as the drink selection, with incredible attention to detail and novelties throughout the menu. The fresh-baked German pretzel with creamy cheese sauce is a force to be reckoned with, as are specialties like the Argentinian steak sandwich and a smattering of tacos [the ahi are a crowd favorite]. A strong salad selection and lighter items like the portabella panini allow Barrel House 101 to appeal to a broad crowd.

Barrel House 101 takes their burgers seriously. The Avenue, a house signature, features a 50/50 blend of chorizo and beef, caramelized onions, fried egg, guacamole, cheddar and three-pepper sauce that will wake you right up even if you’re a few beer flights in. The blue cheese burger is excellent with crispy onions, chipotle aioli and a small mountain of blue cheese crumbles. Pair any burger with the garlic truffle fries…they’re not-to-be-missed.

On a similar note, save room for dessert, or even with your meal, get one of Barrel House 101’s ridiculously good beer shakes. The P.Beeruptin is a heavenly compilation of vanilla ice cream, peanut butter and the perfect touch of Belching Beaver PB Stout, with a peanut-butter and Reese’s Pieces-garnished rim. You’ll thank yourself many times over with the first sip.

Barrel House 101’s price point is right in line with a place laden with TVs broadcasting every sports match you’d want to watch, adding even more appeal to guests who are sick and tired of L.A.’s gastropubs that charge much more for an inferior product. This place has set the bar high for six years running, and is showing no signs of slowing down.

For more information, visit BarrelHouse101.com.

Anacapa Brewing Company: Brewpub Delights Along Ventura’s Main Street Anacapa Brewing Company is somewhat of a historical landmark along Downtown Ventura’s main street. With the large beer vats right on the other side of the bar—and it’s a long bar— there’s nothing like the assurance that your beer is being imported from arm’s reach, fresh as can be. The place has been brewing up a storm for 16 years and counting, and serving up some delectable brewpub fare to go along with.

Anacapa Brewing Company’s beer selection is about as intimate as the restaurant itself, enough to navigate comfortably with little to worry about getting lost. The Oktoberfest German Amber Lager is suitable for anyone looking for deep flavor without an overwhelming IBU, while the Rock-Knocker Amber has that bitterness some actively seek out. The drink menu also has a healthy bottle selection, as well as house-made root beer.

Food-wise, the Asiago cheese dip is not to be missed, with a spectacular beer bread rich with cheese and onions fused within. Add the ahi rolls to the list, with very generous portions of seared ahi meld with avocado and a cucumber wasabi ranch dipping sauce.

On the entrée end, the pretzel fried chicken is a novelty worth the indulgence, with spikes of salty crunchiness and a mushroom ragout complementing what was already a finger-lickin’ good recipe, plus beer-infused mashed potatoes alongside. It’s worth noting that Anacapa Brewing Company actually makes three different recipes of fried chicken, fitting in with selections such as the chicken and waffles and the Louisiana fried chicken salad.

The Mission fig burger features a fun spin on the blue cheeseburger, adding fig marmalade and bacon. Additional items include salads, brick-oven pizzas, pastas and other sandwiches. And for dessert, the white chocolate bread pudding is every bit as decadent as it looks.

For more information, visit AnacapaBrewing.com.

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Slater’s 50/50: Making Burgers, Bacon and Beer all the More Beautiful Slater’s 50/50 is everything you could wish for in a burger bar. Unreal burger concoctions, compilations and custom combinations. Dozens of craft beers on tap.

TVs everywhere and a festive, upbeat crowd that gives the place just enough of a sports bar vibe to stray away from a snobby gastropub, but not so much that you’d rather be at one. Oh, and yeah…bacon!

It’s important to know that bacon is so sacred to Slater’s 50/50 that it’s in their title.

The restaurant’s signature patties are half ground beef, half ground bacon. And while that may be the end game at other institutions, Slater’s 50/50 prides itself on stellar ingredients used in imaginative ways across the board, providing something for anyone who walks through their doors.

The custom burger experience is second to none here. Burgers range from ‘true quarter’ [read: weight after cooking] to a full pound, patties made from turkey to bison, and dozens of toppings from house made beer cheese to Guinness bacon chili.

Healthy eaters will have more than their fair share of choices, with veggie patties, fresh vegetables and salad options readily available.

Slater’s 50/50 definitely walks on the wild side when it comes to their house favorites, which can be embodied no better than the peanut butter and jealousy burger. You guessed it—Angus beef, thick-cut bacon, and a generous slathering of creamy peanut butter and strawberry jelly. But wait, it doesn’t stop there: this burger is best served a la mode. A yolo moment in a honey wheat bun…this is a ‘you’ve gotta try it’ kind of experience, and yes, it is awesome.

The list goes on with more impeccable burger combinations, as well as an equally enticing list of hot dogs and ‘non-burger’ sandwiches. While the one complaint is that burgers are served a la carte, it’s imperative to note that the fries and onion rings here are spot on and totally worth it.

If you’re not already stuffed to the gills with burgers and beer, the milkshakes at Slater’s 50/50 are another home run. The maple bacon milkshake isn’t just a trendysounding novelty here, it’s executed with a harmonious balance of sweet and salty, and an overwhelming sense of sweet and rich that milkshake lovers embrace worldwide.

This is the kind of place that’s tough to visit just once. Food this fun at a price point that embarrasses the snobby gastropub warrants many trips ahead.

For more information, visit Slaters5050.com.

The Standing Room: American-Korean Fusion Lights up the South Bay Steps off the sand and just a block from Hermosa Beach’s main drag, The Standing Room hosts the same fun-loving ambiance you’d hope to find in a South Bay beach bar, with a level of sophistication in its food that isn’t nearly as easy to come by. While others may be grasping at straws for how to become something new and different in the age of the gastropub, The Standing Room has owned its distinguished culinary identity for nearly a decade. So step inside this rustic place and see what AmericanKorean is all about.

Biting into The Standing Room’s tuna poke nachos unleashes a myriad of lovely emotions associated with the indulgence of rich, fresh, crispy and velvety. A mountain of ahi makes this starter a meal in itself, and perfectly-fried wonton makes you wonder what made tortilla chips so good in the first place. Then witness the soft shell crab sliders, with black buns colored with squid ink, to confirm that Chef Lowell Bakke is going to wow you every step of the way.

The Napoleon burger is another bucket-list item—cleverly described by the friendly wait staff as ‘having a burger complex.’ The description alone takes up two lines across the entire page on the menu, including three kinds of cheese, three kinds of meat [bacon and a huge slab of braised short rib], Korean aioli and fried egg, served with ever-so-lovely parmesan truffle fries. This is definitely a fork-and-knife operation… and note that the burger goes all the way up the knife when cutting.

A seasonal restaurant, The Standing Room rotates several items in and out. If the healthier-minded happen to catch the buratta and pear salad on the menu, they will certainly appreciate the fresh baby arugula made sweeter with pecan crumble. Those with decadence on the mind will enjoy the chicken ‘n biscuit, with bite-size passion fruit tea-brined fried chicken and super-thick gravy. Don’t forget about a fun list of sandwiches, highlighting Asian-inspired meats that meld harmoniously with comfortstyle classics.

An extensive beer list is every bit as adventurous as the food menu, followed up by a good wine selection and fun seasonal cocktails. The drink menu definitely highlights the latter part of the night, where droves of partygoers flock to The Standing Room for loud live music. The transformation from rambunctious sports bar to popping city bar is seamless; just prepare to move outside if you want to continue conversation after the music starts.

For more information, visit TheStandingRoomRestaurant.com. www.socalfnbpro.com

February 2018 I The SoCal Food & Beverage Professional 11

Top Hotel Chefs Weigh In On 2018 Dining Trends

Chef Gustavo Calderon

Chef Robert Hohmann

Crisp, colorful vegetables will move from a supporting role to center stage on restaurant menus, and culturally eclectic menus will keep fusion in the fast lane, with chefs putting their own spin on Hawaiian poke in particular.

These are just a few of the 2018 food and beverage trends shared with us by some of the top hotel and resort chefs in the U.S., who also let us know what trends they’re ready to see die (one even weighed in with a kitchen fashion “don’t”). Here are their thoughts on what’s hot and what’s not: What’s Hot “Healthy eating remains top of mind for diners, so dishes with vegetables as the main ingredient—pickled and fermented vegetables, in particular— will take center stage on menus. International flavors, like Korean and Hawaiian, have exploded. Poke, for example, has become super popular.

I imagine chefs will continue to experiment with this traditional Hawaiian dish, recreating it and making it their own.”—Eric Kaszubinski, Executive Chef at Fort Lauderdale Marriott Pompano Beach Resort & Spa “Veggies will be the star of the show in 2018. Bright, colorful vegetables will replace proteins as the main focus of an entrée. Cultural flavors will also make their way onto more menus. Diners are always looking for something new, so culturally eclectic menus with new and inspiring flavors will be important.”—Gustavo Calderon, Executive Chef, 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa “I think there will be a continuation of the local and seasonal trends.

For us, this will include a lot more emphasis on preparing and serving what makes sense in the Northeast region of the US. In other words, not serving or featuring tomatoes in February, but working with our late fall crops to feature the produce that has been stored up. I also think we will see a resurgence in soups on menus, including flights of soups! This is an item that crosses the generations and provides a nostalgic memory for the millennial generation. In my opinion, sous vide/immersion cooking will make its way into more mainstream kitchens. It will also become easier to work with and less ‘scary’ for the amateur.”—Tom Kiernan, Executive Chef, Eleven Waters at Marriott Syracuse Downtown “I’d like to see more slow foods and house-made charcuterie on 2018 menus. Fresh, local supplies are abundant here on Martha’s Vineyard and I feel it’s important to provide dishes that reflect the local community and 12 The SoCal Food & Beverage Professional I February 2018

Chef Richard Doucette

Chef Eric Kaszubinski

environment. Making charcuterie in-house means we’re not depending on other entities to create the food we serve. It takes time, attention and traditional skills to execute.”—Richard Doucette, Executive Chef, Lighthouse Grill at Harbor View Hotel “Low carb and low sugar diets. The use of more raw vegetables on menus.

More use of roots and leaves to combat food wastage. Poke is a big trend.

Cassava flour, too, because it’s gluten- and grain-free.”—Robert Hohmann, Executive Chef, Gaby Brasserie Française at Sofitel New York “While fusion itself isn’t new, it’s bigger than ever and continues to find new forms of expression on menus.”—Adam Bechard, Executive Chef, KANU at Whiteface Lodge What’s Not “I think it’s time to see spherification go by the wayside. It is now overused in so many ways: from cocktails to desserts, hors d’oeuvres to salads. I also think that kale has finally run its course. With the most recent studies showing that the benefits of it were overhyped, we can now move on to another green.”—Tom Kiernan, Executive Chef, Eleven Waters at Marriott Syracuse Downtown “Sriracha is an overused ingredient, as are truffle oil and balsamic vinegar.”—Robert Hohmann, Executive Chef, Gaby Brasserie Française at Sofitel New York “Avocado toast is so overdone. On to bigger and better things!”—Gustavo Calderon, Executive Chef, 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa “I’d like to say goodbye to the cross-back apron trend. I find it impractical and favoring fashion over function. The classic apron has served us well for a very long time and for good reason—it works.”— Richard Doucette, Executive Chef, Lighthouse Grill at Harbor View Hotel “I hope that false gluten-free claims will end. There are many people who claim celiac disease, but are really just on a carb-conscious diet. This creates much more work for the kitchen, instead of just requiring the removal of an ingredient or a substitution.”—Adam Bechard, Executive Chef, KANU at Whiteface Lodge www.socalfnbpro.com

Parrish Family Vineyard Brings Two National Honors to Paso Robles Wine Region Owner and winemaker David Parrish praised for industry innovation January 22, 2018 (Paso Robles, Calif.) – The New Year is off to a stellar start for Parrish Family Vineyard. Owner and winemaker David Parrish was named as one of “Wine’s Most Inspiring People” by Wine Industry Advisor and the family-owned vineyard and winery was also named to Wine Business Monthly’s “Top 10 Hot Brands” list. Always focused on growing quality grapes and producing extraordinary wines, Parrish Family Vineyard is being recognized for its dedication to caring for the land, the fruit, the wines and the community.

David Parrish is relentless in improving his craft and sharing his findings with others. It’s this enthusiasm that compelled Wine Industry Advisor to include him in their annual list of inspirational people. In addition to being the owner and head winemaker for Parrish Family Vineyard, David is a perpetual inventor, highly-regarded for his patented trellis designs, and is currently working on new ways to improve white shade cloth to protect grapes from the sun and help them mature more evenly.

photo courtesy Parrish Family Vineyard

David’s passion helped Parrish Family Vineyard grow into one of Wine Business Monthly’s “Top 10 Hot Brands.” The 2018 list includes vintners, growers, wineries and wines that are making a statement in the industry.

The recognition is a testament to David’s commitment and ingenuity as he constantly searches for ways to improve and influence what’s coming up next.

“It’s gratifying to be honored for what we are trying to do: grow and develop the best, most enjoyable wines possible and take care of the land in a sustainable way,” said David Parrish. “Our team is dedicated to bringing people together over great wine and we look forward to celebrating these awards with them.”

In summer 2018, Parrish Family Vineyard is moving from its downtown Paso Robles tasting room into a brand new winery and tasting room on their estate vineyards off Adelaida Road. The new winery will focus on their award-winning wines, delicious food pairings and unique educational experiences.

ABOUT PARRISH FAMILY VINEYARD Parrish Family Vineyard is a premier producer of Cabernet Sauvignon from the Paso Robles, Adelaida District. Winemaker David Parrish and his family are dedicated to crafting sophisticated wine that represents the true varietal characteristics from their estate vineyards. The family maintains vineyards in the Adelaida, Creston and Templeton Districts to harvest the highest quality fruit. Through their innovative approach, including sustainable and philanthropic efforts, they work to be a positive force in the local community and the wine world. Follow Parrish Family Vineyard on Facebook and Instagram, or at parrishvineyards.com www.socalfnbpro.com

February 2018 I The SoCal Food & Beverage Professional 13

By Elaine & Scott Harris

Dining out with the Harrises

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

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

photos by Scott Harris

Two Iconic Big Sur California Properties Are Again Open for Business

The Carmel, California poet Robert Jeffers once stated, “The noblest thing I have ever seen is Big Sur.” Nature’s pulchritude is captured in every windswept cliff and towering redwood that hover above the mighty Pacific Ocean.

And then it all disappeared…as fires and flooding brought about a forced exile for the habitants of this bohemian enclave. After the Pfeiffer Canyon Bridge had begun to fail due to heavy winter storms coupled with devastating wildfires a year prior, the re-opening on October 13, 2017 brought much needed business back to this postcard picture perfect area of the United States. Early in the day as the dimming fog burned away to the stunning blue sky, we were ready for our much anticipated visit to the newly renovated and reopened Ventana and the iconic Post Ranch Inn. We began our journey where only a very few drive up the hill through the redwoods high atop the cliffs of Big Sur, 1,200 feet above the Pacific Ocean where the breathtaking Post Ranch Inn continues as a sanctuary for the soul and your palate. Post Ranch is the ideal place for romance, relaxation, rejuvenation or just plain doing whatever you want without any interruption. These 39 rooms provide rustic elegance, comfort and privacy with unmatched 360-degree views of ocean and mountain views.

There is plenty of history here. The Post family was among Big Sur’s first pioneers. This worldrenowned landscape has been intertwined with the Post family for generations. Under their stewardship the 100-acre Post Ranch has evolved from a homestead, a working ranch and now one of the most acclaimed luxury resorts in the world.

Post Ranch Inn is secluded and could not exist anywhere else. The coast-side rooms seem to be built into the mountain with houses curving around old-growth trees. Some are built on nine-foot stilts to protect the delicate root balls below. The materials are made of reclaimed wood, glass, steel and stone that show a sense of harmony with nature at this very special resort.

The architectural visionary was C.K. (Mickey) Muennig who studied and worked with Bruce Goff at the University of Oklahoma. It was there he was drawn to the principles of “organic architecture “and captivated by the wild beauty of Big Sur during a visit in 1971. He decided to stay and became the area’s leading architect.

His vision for Post Ranch Inn embraced luxury, sustainability and the natural beauty of the site itself. He is known worldwide, being shown in museums in the U.S. and Europe, and featured in numerous international publications.

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After enjoying the rooms, spa and architecture the fresh Pacific sea breeze awakened our palate and we found a perfect gem to satisfy it. Her name is Chef Elizabeth Murray. With over a decade of traveling the world we could not think of a better view than the Wine Spectator Grand-Award-Winning Sierra Mar restaurant offering fine dining with a menu that changes daily in a spectacular setting with endless ocean views. Taking our seats high on the cliffs we kept a lookout for whales below as our first course arrived. Chef’s daily salad of heirloom lettuce mix, daily garden harvest and micro greens showcased her artistry of color using fresh sustainable ingredients. A gift from the sea was next as she combined local Fennel Grilled Prawns with quinoa, avocado, roasted bell pepper, red onion and herbs all supporting her local purveyors. We finished her main tasting menu with Eggplant Cannelloni with white beans, Alfonzo olives, garden cultivated mushrooms and fresh basil. After the big FINI we retired to our cottage in Big Sur, even though picturesque Monterey and Carmel are a short drive away, we had yet one more experience along Highway One. Just across the street is another Big Sur classic, the Ventana Inn. Shut away by the long forced isolation, many of the workers were reassigned www.socalfnbpro.com

to their sister property Carmel Valley Ranch, yet many choose to hike across a 2 mile foot path to keep the operations running. Today the Ventana Big Sur is re-imagined and has taken its rightful place as THE place for locals and guests to enjoy the finer things in life. Our first stop was the brand new large outdoor deck with the ocean and canyon in the distance.

On our visit we enjoyed cocktails as the sun set over the Pacific Ocean and the moon rose above the mountains. The cocktails prepared our palates and we moved into The Sur House restaurant where we met up with Executive Chef Paul Corsentino. Before embarking west to Big Sur, Chef Corsentino was Executive Chef of The National at The Benjamin Hotel in New York City where celebrated chef and restaurateur Geoffrey Zakarian mentored him in the philosophies and techniques behind his signature style of timeless, upscale cuisine. He assisted Zakarian in winning the fourth season of Food Network’s The Next Iron Chef: Super Chefs in 2011 and made multiple appearances alongside Zakarian on Iron Chef America.

In other words, this chef can cook! “After bringing more than a decade of cosmopolitan city experience to the serene landscape of Ventana Big Sur, I take pride in working closely with Big Sur’s local fisherman, foragers and farms to craft coastal American cuisine that showcases the vibrant, seasonal bounty of California’s Central Coast,” he said.

After choosing a vibrant Pinot Noir from the Santa Lucia Highlands we settled in to watch Chef’s culinary artistry. We started off with a tuna crudo with crushed smoked pineapple, yuzu and ginger sesame vinaigrette. To our delight, a perfectly prepared foie gras and chicken liver mousse accompanied by concord grapes, croissant, endive and grape confit had our palates dancing with gastronomic pleasure.

Arriving next to our fireside table was Chef’s Squid Ink Fettuccine. This extraordinary red wine-braised octopus with arugula and puttanesca sauce was executed with precision to our enjoyment. Ora King Salmon is a must try as well with roasted salsify, spätzle, yellow pepper sauce and red cabbage puree providing tasty layers of flavors that had to be a favorite of the evening. For the FINI, Lemon Tart topped with huckleberry sauce, featuring yogurt cake, www.socalfnbpro.com

meringues and a rich streusel cream concluded our day of culinary bliss. Our suite allowed us to recline on a spacious king-size bed and get cozy in front of the wood-burning fireplace offering an immaculate blend of comforting features with plenty of space to relax and enjoy the stunning views.

Awaking to the spectacular view we heard about a very special camping experience you can enjoy at the resort, so we just had to take time out and explore. Ventana Big Sur offers an elegant twist on one of the least-enjoyable aspects of outdoor living, their brand-new glamping Bath House. It offers teak-enclosed showers, heated floors, full hotel amenities, marble vanities and even gleaming restroom facilities. This isn’t camping, it’s glamping.

Guests can’t help but sleep well on a customdesigned glamping mattress and premium linens in a safari-style canvas tent. Enjoy the views of a 20-acre canyon, light up the fire pit, make s’mores and tell stories, or just let the landscape do all the talking. It’s a luxury camping experience, a more refined way to connect with the outdoors. You’ll experience the full splendor of Big Sur, while still relishing all the amenities and services of this world-class resort. Glamping or staying in the luxe resort, there is something for everyone at Ventana.

We made our way back north via Highway One, winding our way along the edge of the continent, where the sky, sea, mountains and the redwoods all converge in one of the iconic places in the world, a place of unmatched beauty and tranquility. Mother Nature’s dualistic disposition will not stop those who choose to endeavor into this wildly beautiful place, untamed and rugged, yet she offers a space of solitude and a reminder that our planet is precious and we should treat it likewise. For those who maintain this special part of the universe, we extend our thanks, and going forward we hope others will find a renewed sense of reverence and respect for the venerable Big Sur. As Jack Kerouac author of the novel Big Sur states, “Something good will come out of all things—and it will be golden and eternal just like that. There’s no need to say another word.”

February 2018 I The SoCal Food & Beverage Professional 15

Chef Talk

Spices and Other Foods You Should Incorporate for Your Health

I recently read an article that talked about food and health and it intrigued me to look into this further. First I will talk about spices that you may already have, or you should think about buying and incorporating into your diet. If you are not sure how to use these spices, a good resource on how to incorporate them is a book called The Spice Companion by author Lior Lev Sercarz.

The first one I will discuss is celery seed. I am a big fan of this in potato salad, but it also works well in vinaigrettes, brines and with poached white fish. Celery seed has been used as a cold remedy for thousands of years, but more recently it has been used to treat gout, arthritis, muscle spasms and high blood pressure. Celery seed also can work as a diuretic. It has some natural salt, so be cautious when seasoning the dish.

Turmeric has anti-inflammatory properties as well as anti-cancer and anti-oxidant properties. Turmeric blends well with fruit, especially in smoothies and citrus vinaigrettes. It also pairs well with cauliflower, potatoes and hearty vegetables.

One of my favorite spices is cumin. Cumin is a very complex spice with many flavor profiles. It has an earthy flavor with hints of nuts and pepper.

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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.

Cumin has the ability to aid in digestion, which can lead to a reduction of irritable bowel syndrome (IBS). Cumin is very high in iron, which helps people with anemia and helps promote growth in children. Cumin pairs well with meat as in chili, with roasted vegetables and braised or broiled poultry and is a great spice to use with lamb.

Cinnamon, not one of my favorite spices, is known to be an anti-oxidant.

Anti-oxidants prevent or delay certain cell damage. Other diseases it can affect include diabetes, as well as fighting viruses, which is good since antibiotics do nothing against viruses, and cinnamon may work to prevent Alzheimer’s disease. Although many people think of cinnamon for desserts, it pairs well with savory foods as well. The pairing works especially well with roasted items like lamb, tagine, squash and surprisingly it works in tomato sauce.

Aleppo peppers help with vision and bone health due to the high vitamin A content. The peppers are a good source of anti-oxidants, which work against many chronic diseases. Additionally, they help with digestion and work to improve the immune system. This spice works very well on pizza, especially ones with olive. Aleppo peppers also flavor fish, guacamole www.socalfnbpro.com

and pasta, and if your tastes go towards flavorful desserts, pair it with chocolate chip cookies or other chocolate confectionaries. The Aleppo pepper is named for the city of Aleppo in Syria and they have mild to moderate heat, but great undertones of fruit.

Some other well-known spices that can make you healthier include rosemary, which can affect mental focus and fight foodborne bacteria.

Saffron is known to improve people’s mood, but is very expensive. Sage is known to improve memory and can soothe sore throats.

The last spice I will discuss is green cardamom. This spice is known to positively affect high blood pressure, heart disease, cancer and digestive issues. Cardamom seeds come in pods, which have to be opened to release the seeds. The seeds then should be ground before adding to dishes. Ground cardamom is available, and while not as fresh as making your own, is much more convenient. The flavor of cardamom is very complex. It contains flavor profiles including pepper, citrus, sweetness and floral. The ground cardamom is often added to iced tea as well as chicken soup. It also pairs well with rice pilaf, apple sauce and vanilla or chocolate pudding.

There are many spice shops to make sure you are getting the freshest spices. As the spices age they lose some of their healing properties so you should purchase in small quantities if possible. They should be stored in a dry cool place, never in cold storage such as the refrigerator or freezer; should never be stored by sunlight, humidity or heat; and should be stored in airtight containers and replaced after one year.

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Next month in part two of this article I will discuss foods that help improve your health.

February 2018 I The SoCal Food & Beverage Professional 17

IN THE TIME IT TAKES TO READ THIS AD, WE’VE MADE LITTLE TO NO PROGRESS. We slow-roast the finest 100% Weber Blue Agave for more than three days and then slowly crush it with a two-ton tahona stone wheel. The result is an earthy, complex taste that’s more than worth the wait.

The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 42-45% abv.

Sister Act:

Maria Perry and Angie Ruvo

Two Matriarchs of the Restaurant Industry of Las Vegas

photo by Audrey Dempsey • Infinity Photo

By Bob Barnes

Maria Perry and Angie Ruvo

Two sisters who have lived in Las Vegas longer than most residents have been alive present an intriguing story about both the early days of Las Vegas and the development of our food and beverage industry.

The two siblings are none other than Maria Perry (turning 101 in March) and Angie Ruvo (turned 94 on February 1), who came to town in the middle of the 20th century and founded two of Las Vegas’ most cherished and beloved restaurants: the Venetian Ristorante and The Bootlegger. Here is their inspiring and fascinating story and what paths led them to become the matriarchs of our city’s culinary industry.

Early Years Maria and Angie grew up in the early part of the 20th century in Fort William, Ontario, Canada, near Niagara Falls, just across from the US border. They both learned to cook at a very early age and Angie remembers her grandma Maria admonishing her that she better learn to cook, so she could one day get married and cook for her husband. Like many youngsters at the time, they walked to school in the snow, but unlike most others, Maria’s involvement in the restaurant industry began at the early age of nine years old.

As her grandparents Luigi and Maria Zoia, ran a boarding house, on a nightly basis she helped prepare dinners but also baked pies and cakes every Saturday and sold them to the boarders for 25 cents each.

Moving to Las Vegas Maria headed west first, for her husband Al, who she married in 1936, had developed rheumatic fever. She relates his doctor said, “You’ve got to get this boy out to the desert, because if he stays here he’s not going to make it.”

As sick as he was, Maria remembers Al driving the whole way across the country with their baby daughter, Lorraine, and Al’s teenage sister in December, 1943. When they left it was snowing and when they arrived four days later, the sun was shining and people were dressed in shorts, and they

Al & Maria Perry and Angie & Lou Ruvo

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thought they had died and gone to heaven! She also recalls that at that time the population was only 8,000 and there were only a few casinos and other than a few populated neighborhoods there was desert everywhere. Soon after arriving Maria found work at the old Sal Sagev on Fremont Street, working with a chef named Domenic Piscatelli, who grew to appreciate her epicurean abilities and later brought her along to his new job at the Fiesta Villa Ristorante on the Strip, where they served the likes of Bugsy Siegel, Howard Hughes, Clark Gable, Jane Russell, Clara Bow and other Hollywood legends. Maria would soon take over Piscatelli’s job, as she relates he liked to gamble a bit too much and he delegated more and more of his duties to her. She adjusted the recipes, making dishes her way, and it turned out the customers liked her food better.

A Love Story and a Coincidence that Can Only Be Fate Angie Ruvo first met her husband Lou at a dance in Niagara Falls in the early 1940s. After he left and went off to defend our country in World War II they lost touch and she figured he must have gotten married. Two years later Angie recalls receiving a call from her sister saying, “I’m so lonesome, you need to come visit me here in Las Vegas.” Low and behold, during her visit they went to a dance and there was Lou, who coincidentally was stationed at Nellis Air Force Base. He asked her to dance and they reconnected. They got married and after he got out of the service in 1955 they decided to make the move to Vegas.

Opening Their First Restaurant Both sisters and their respective husbands were great friends so opening a restaurant together was an easy decision to make and shortly after the Ruvos arrived, in 1955 the two couples opened the Venetian Pizzeria at Fremont and Eastern as the first pizza restaurant in Las Vegas.

Named for their parents’ birthplace of Venice, Italy, it had its humble beginnings as a small nine-table, 30-seat eatery. Angie was a great people person and everyone loved her, so she mainly ran the front-of-the-house, and Maria loved to cook and was so good at it she was a natural fit for the kitchen, making everything from scratch, including homemade meatballs, sauces, sausages, gnocchi and pasta. Al and Lou did everything else and also held other jobs. The restaurant was so successful that on many days there were customers lined up down the street waiting to get in to order their pizza. Maria and Angie remember nearly every maître d’ from the casinos coming by constantly with big pots to fill them with her spaghetti and meatballs and they worked 12-15 hours a day to keep up.

Casino owner Jackie Gaughan came in almost every day and Marlene Dietrich, who in the 1950s was performing at the Sahara, took home pizza every week.

Moving to a Larger Space on W. Sahara In early 1966, after the lease was up, they moved the restaurant to the famed location at Sahara and Valley View (where Herbs and Rye now sits) and built the building from the ground up. Known for its brick façade and Old World Venice inspiration, they renamed it The Venetian Ristorante and the new space quickly became known as THE Italian restaurant. Business was good right from the start, in large part due to the www.socalfnbpro.com

use of quality ingredients, and treating guests like family. Angie said, “We made everything from scratch and made 90 pounds of meatballs and 150 pounds of sausage a week.” Many celebrities took notice, including Dean Martin, Sammy Davis Jr. and Frank Sinatra, who frequented the restaurant and enjoyed Maria’s neck bones recipe even more than his own family’s.

The Bootlegger Both sisters’ health problems led them to retire in 1971, but about six months later Maria’s health improved and she missed cooking so much the decision was made to forge ahead with a new restaurant where her beloved recipes would live on. The Bootlegger was born at Tropicana and Eastern on land Maria’s daughter Lorraine owned and its name alluded to the fact that their grandfather Luigi was a bootlegger during Prohibition. He made wine, beer and grappa in his cellar and even the police would come over to buy his illegal products. In 2001 the restaurant relocated to 7700 South Las Vegas Blvd. near Robindale, and it continues to function as a round-the-clock hangout, where nightly entertainment is a mainstay, and is still family-owned by Maria and her daughter Lorraine. While Maria is retired, she still comes into the restaurant a few times a week. When she enters the kitchen, a chorus of “Mama’s here,” can be heard, as she spot checks the chefs to make sure they don’t dare change any of her recipes.

Successful Children Maria and Al’s daughter Lorraine Hunt-Bono, began as a professional singer and later entered politics, serving as a county commissioner, as the first woman chairperson of the Las Vegas Convention and Visitor’s Authority and later becoming the 32nd Lt. Governor of the state of Nevada, where she served for eight years.

Angie and Lou’s son Larry Ruvo has directed Southern Glazer’s Wine & Spirits of Nevada since 1969, during which time the company has become Nevada’s largest wholesale liquor, wine and beer importer and distributor. While he has been bestowed many honors, including the Wine and Spirits Wholesalers of America

Lou Ruvo

Lifetime Leadership Award, and spearheaded the establishment of the now legendary UNLVino wine tasting, recognized as America’s largest wine tasting charitable event, one of Larry’s greatest accomplishments has been his tribute to his father Lou, who passed away from the ravaging disease of Alzheimer’s in 1994.

In honor of his father, Larry was instrumental in founding The Cleveland Clinic Lou Ruvo Center for Brain Health and the Keep Memory Alive Center, which is now recognized as one of the premiere facilities in the world committed to improving the lives of patients and family caregivers as they navigate the extraordinary challenges of brain disorders.

The Legacy Lives On Maria and Angie have established a legacy as Las Vegas’ first restaurant dynasty and became restaurateurs at a time when few women were expected to or allowed to succeed. Our city and its food and beverage industry owes them much gratitude for setting such a high standard for the epitome of quality and service which restaurants can only hope to aspire to equal.

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Product Review

By Bob Barnes

Pata Negra Cava Brut Rosé Sparkling wine sales continue to climb, and according to a study conducted by IRi Worldwide in 2017, sparkling beverages comprise 10% of the total wine market, with yearly sales increasing at an average of $100 million. Newly arrived in the United States, Pata Negra cavas (cava is Spain’s sparkling wine offering) are produced in Barcelona at a winery dating back to 1647 located atop a hill that slopes gently toward the Mediterranean Sea. The super-premium cavas are produced using the traditional champagne method and fermented in the bottle, which yields a higher quality wine that sparkles with its own natural and finer bubbles. The Brut Rosé I sampled is a blend of 80% Trepat and 20% Pinot Noir and pours a beautiful strawberry color with aromas of red berries and pomegranate. Elegant bubbles tickle the palate, enhancing fruity flavors, while further developing a long and sophisticated finish. Suggested pairings are almonds, cheese, light salads, and Asian cuisines.

Pata Negra Cava is part of the J. Garcia Carrion portfolio, a fifth-generation enterprise that began in Spain more than 125 years ago. www.garciacarrion.com

Don Ciccio & Figli Donna Rosa Rabarbaro I’ve always loved the flavor of rhubarb but never imagined having it infused into a liqueur. Until now, that is. The Washington D.C.-based distillery Don Ciccio & Figli has relaunched its Donna Rosa Rabarbaro, a rhubarb liqueur in an aperitivo style. Made from a recipe dating to 1896, it’s a nod to the original Don Ciccio & Figli Distillery, which produced liqueurs on Italy’s Amalfi Coast for nearly a century. This version is barrel aged for 12 months in 250-liter French oak barrels provided by Marisa Cuomo Winery on the Amalfi Coast. The 20% ABV aperitivo is based on an infusion of three types of rhubarb roots from around the world, honeysuckle, rose petals from California and 17 selected botanicals including rose, rhubarb, chamomile, bitter orange and quassia. My take on this cordial is the mélange of flavors nicely balances sweetness with a gentle bitterness. donciccioefigli.com/amaro-donna-rosa

Stone/Lost Abbey Sticks n’ Stones Stone Brewing should be known as the collaborator-in-chief, for it has participated in more partnerships with other breweries than any other I can think of. In the case of this beer, three key Stone brewers gathered together with a longtime friend, the legendary Lost Abbey Brewmaster Tomme Arthur, at the new Stone brewery in Berlin and came up with a beer to be representative of Stone’s presence in Germany. No one who knows anything about Stone should be too surprised that they also decided to depart from tradition by brewing an imperial dark pilsner finished on wood chips (“sticks”) and aged in granite barrels, using a German lager yeast strain. Brewed on November 14, the 8.3% ABV brew comes out of the glass soft and mellow and fairly easy-drinking with dark caramel notes derived from the darker malts used. As they say in Germany, Prost! www.stonebrewing.com/beer/stone-berlin-groundbreaking-collaborations/lost-abbey-stonesticks-n-stones

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www.socalfnbpro.com

WINTER FANCY

FOOD SHOW

By Mike Fryer

photos by Mike Fryer

The 43rd Winter Fancy Food Show was held in January in “Everybody’s Favorite City” San Francisco, at the Mascone Center in the renovated SOMA District. The show presented by the Specialty Food Association continues to grow and glow with the latest food trends and tastes and includes sessions on business and product development. Here we have included some of the top exhibitors found at the Fancy Food Show.

www.socalfnbpro.com

February 2018 I The SoCal Food & Beverage Professional 23

By Linda Westcott-Bernstein

Human Resources Insights

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

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

Employees Need Guidance, Direction and Good Examples

What individuals need for success are good role models. They need managers that take the time to instruct, train and communicate expectations.

What they don’t need is unfair treatment, poor role models and being “thrown to the wolves” to test if they will sink or swim. It amazes me to hear what unethical and unprofessional tactics that many managers use to “manage” people.

This occurs most often because these “leaders” are either ignorant of the role and responsibility of management or they choose to mis-use their position in an effort to control their staff. In reality, it actually comes down to a bit of both of these with bad management.

Let’s evaluate a little bit of the philosophy around managing people. There is a tendency among poor leaders to be insecure when an employee shows ability, intelligence and effort. In reality, managers should be proud and supportive because those individuals who show promise typically do so because of proper training, instruction and ability to learn and apply that learning to the work. This is a feather in your cap when someone excels and does well.

It means that they have done well due to good management and training.

So why do managers get worried or insecure when someone under them does well and accomplishes goals and completes their work?

Because they fear that the person may outshine them or excel at a faster rate and overtake them.

The biggest reason for this fear is because many managers do not themselves do their jobs well.

They order people around instead of instruct.

They rule through intimidation so that they can maintain the illusion of superiority. In essence, they turn into an insecure and fearful individual and may become angry and spiteful.

Insecure managers will do the following...

• Pit one person against another with the goal to undermine team work.

• Set employees up to fail by giving no or poor instructions for the work.

• Build a network of spies and give out false information to trip up workers.

However, good managers will provide guidance, instruct and train and set the right example. Here are some examples of what good managers do...

• Introduce the employee to the workplace and the team.

• Provide job descriptions, procedures and job instructions and training.

• Pair the new person with a solid performer— someone who gives effective, motivational feedback.

• Pitch in and help when needed or requested without concern for appearances or loss of authority.

• Check on the individual regularly and make time to discuss the work and their progress.

None of these efforts need to take an inordinate amount of time, but they do need to be clear and structured. It is best to determine your training and development plan in advance and be prepared to make adjustments as needed. In reality, it takes less time to do the right thing the first time rather than focusing your energy on how to maintain control or power over others. No one thrives in that type of controlling environment. It is my opinion that the best managers will encourage and grow their team so that the work is done more accurately and in a cost effective manner. With sound leadership values and a solid team, you will accomplish much more, and will be seen as a competent and successful boss and role model.

• Meet with the team member immediately and begin their training process.

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 February 2018

www.socalfnbpro.com

Broads of

BOURBON

We’ve all been there. That predictable moment at the bar when someone from the group orders a shot that like it or not, you’re expected to take.

Maybe it was a Kamikaze, a Fireball or maybe your pretentious lawyer friend decided to ruin everyone’s night and ordered a shot of that run-of-the-mill well Scotch. Yeah, pretty sure that didn’t end well, and even if it did, we’re confident that you decided right then and there that Scotch was disgusting and that you’d leave it to the old men and your horribly inconsiderate lawyer friend (probably more of an acquaintance at this point) to enjoy on their den recliners in solitude. Frankly, we can’t really blame you; we were amongst those that swore off the Scotch stuff forever. If Scotch ever came knocking on our door asking for another chance holding a bouquet of flowers and a couple of Redbox movie rentals, we’d say no!

Scotch whisky has gained a bad reputation over the years with the younger generations. Partly because many of which are used to different whisk(e)y varieties such as: Jack Daniels (Tennessee), Jim Beam (Bourbon), Crown Royal (Canadian) and Fireball (Sweet Fire Piss). These are all related on the whisk(e)y spectrum, but it all comes down to specific rules that govern the ingredients and aging that make each variety unique. Scotch is made in five different regions of Scotland: the Highlands, Lowlands, Islay, Cambeltown and Speyside. There are: single malt, single grain, blended malt, blended grain and blended scotch whisky. Flavor profiles can range from grassy and floral to nutty and spicy

photo courtesty Sia Scotch

photo courtesty The Balvenie Distillery

Scotch Isn’t the Bad Guy!

all the way to peaty and briny. There is a lot going on with each Scotch depending on where it hails from.

Walk in to any old bar and the Scotch selection will usually be comprised of a blended Dewar’s White Label or a blended Johnny Walker Red. There never really is much variety, and of the few that are showcased most whisk(e)y drinkers will turn the other cheek when someone suggests drinking Scotch because of that one short balding lawyer acquaintance that decided to order straight shots of Scotch for everyone.

Super peaty scotches just don’t mesh well with a lot of palates, but what people need to realize is that not all Scotch whiskies are created equal.

Yes, there are actually Scotches out there that you’d enjoy sipping neat without gagging; it’s just about finding a region that resonates with a flavor profile you agree with. We’ve decided to nudge a few of you into a particular direction in hopes that perhaps you will be open to giving Scotch another chance.

When considering what Scotches to try, we’re going to point you in the direction of the Speyside region. This specific region is known to have Scotches that aren’t peated or particularly salted. This leaves you with a lighter, delicate and sweeter dram aged with balance. These also won’t break the bank if you decide to make a full bottle purchase.

1. Balvenie DoubleWood 12 Year Old–Single Malt-more of a bourbon character, the taste pulls vanilla, dried fruit, nuts, spice and a

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photo courtesty The MacCallan Distillery

Mary Powers and Delilah Tennyson are a couple of whiskey enthusiasts from Las Vegas, NV known for their humoristic and unconventional whiskey reviews on YouTube. They are the ladies of Broads of Bourbon. thebroads@broadsofbourbon.com Instagram: @broadsofbourbon Youtube: @broadsofbourbon Facebook: @bourbonbroads

photo by Ashley Flaig

By Mary Powers & Delilah Tennyson

very slight hint of peat (we know we said no peat, but it blends well). First aged in refill American oak casks then finished in first fill European oak Sherry casks, hence, the DoubleWood namesake.

2.

SIA-Blended Scotch Whisky–Comprised of 50% Speyside, 40% Highlands and 10% Islay (40% malt/60% grain). The idea behind this Scotch was to appeal to a lighter palate and the flavor definitely delivers. Vanilla is a lovely lingering flavor note, complemented by citrus, honey and caramel with just a hint of smoke (we know we said no smoke, but it works, trust us).

3. The MacCallan 12 Year–Single Malt–this is a smooth one. The fruit and sherry come forward while balancing with spice and a tad of smoke (non-peated). The finish is long and complements of cinnamon. Known as the “gateway drug” for beginning Scotch drinkers.

These three will steer hesitant whisk(e)y enthusiasts in the right direction. All offering slightly different flavor profiles for Speyside, and you can get a taste of what the lighter Scotches have to offer and gradually move up the hierarchy of the region with more expensive offerings. This is a great segway to experimenting with some of the surrounding regions such as the Highlands, which will give you four new sub regions to experience before diving into more of the intense offerings. Here’s to discovering something new to drink. www.socalfnbpro.com

Wine Talk

with Alice Swift

By Alice Swift Alice Swift has been writing Wine Talk since 2011, and has a passion for education and hospitality/ F&B. In 2016, she obtained her Ph.D. in Hospitality Administration from UNLV and moved from the “ninth island” to the island of Oʻahu. She now works for Kamehameha Schools as an instructional designer/project manager, and teaches part-time for UNLV’s William F. Harrah College of Hospitality.

See more at www.aliceswift.com.

logo courtesy www.kroger.com

“Smart” Displays: Technology Sure to Impact the Beverage Industry in the Future

When you think of going shopping for groceries, you likely think of going to some type of market.

There are many different concepts out there, from your Safeway/Vons, to Trader Joe’s or Whole Foods, or even Costco and Sam’s Club.

One thing is shared from one store to the next: the product display and labeling capabilities.

Most, if not all the product displays in stores are printed on paper, with key information like price, quantity, weight, price per ounce, etc. Occasionally, you might even see a brief description or even a review of some sort to supplement the bare minimum information.

In some stores, I’ve even seen QR codes displayed so that shoppers can learn more about a particular product. In stores that have larger alcohol sections—stores like Total Wine & More, Lee’s Liquor, or BevMo—which are focused on alcoholic beverages, you might find some special setups on display, with the occasional LCD screen or animated display. www.socalfnbpro.com

Enter the untapped world of “smart displays” for retail stores. And I don’t mean a single LED display that highlights a particular item that’s on special. Kroger EDGE is a new technology innovation that is rolling out in stores this year

by Kroger (https://www.thekrogerco.com). You may not know them by the name Kroger, but they operate Smith’s and Quik Stop, with 50 combined stores in Nevada. In California, there are over 400 food/convenience stores through the state, with recognizable brands such as Ralphs, Food 4 Less, and Quik Stop.

Kroger’s EDGE Shelving stands for “Enhanced Display for Grocery Environments,” where its digital display presents a variety of information that can change in real time. The system allows for personalized, user-centric shopper experiences. Initially, the system has been a program to aid shoppers in locating items on their pre-selected shopping lists by having shelf zones light up so they know where they are going. From the staff perspective, store employees can re-stock products on shelves more efficiently with the EDGE displays indicating locations of items.

Currently it is piloting in just a few stores, and customers must use Kroger’s proprietary devices in order to use Kroger EDGE. Eventually, the system will be operable through iOS and Android devices. By the end of 2018, Kroger plans to say farewell to those traditional printed labels and price tags and roll out Kroger EDGE to 200 stores! Soon enough, those paper labels and price tags will be replaced with state

of the art digital displays whose price tags, labels, nutritional info, advertisements, etc. can be changed quickly and efficiently.

So, why have I chosen to write about this technology when it does not service the beverage industry specifically? After reading through the information on Kroger EDGE, when I think of the possibilities, there is so much potential for this technology to be an integral part of beverage sales and marketing.

In the future, this technology could be taken to the next level by highlighting special products based on user’s preferences, making recommendations based on purchases. But how about for the wine lover? What about personalizing a shopper experience by suggesting a wine or other beverage that would pair well with a particular brand of pasta sauce? Beyond being a marketing tool that displays advertisements, the display could essentially provide recommendations like “digital” sommelier. Of course, it would never replace a sommelier role in a restaurant, but in a grocery store, giving a shopper a personalized experience full of recommendations based on former purchases has a great deal of potential.

The possibilities are endless!

To take a look at a video introducing Kroger EDGE, go to: https://vimeo.com/206137289.

I look forward to seeing the rollout of these “smart” displays and what the future brings.

Until next time, Cheers~!

February 2018 I The SoCal Food & Beverage Professional 27

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.

Email: jackiebrett@cox.net

E N T E RTA I N M E N T SPOTLIGHT

“One Night for One Drop,” a philanthropic production created to benefit global safe water programs, will be held Friday, March 2 at 7:30 p.m. at Mandalay Bay.

DINING NEWS

A new VOID Experience Center will open at the Grand Canal Shoppes at The Venetian/ Palazzo featuring the hyper-reality experience Star Wars: Secrets of the Empire.

Jason Egan, who founded Fright Dome at Circus Circus, in partnership with Lionsgate opened the first immersive horror experience themed for the Saw film franchise in a 30,000-square-foot building just off the Strip.

Major renovations at The Westin transformed the property into the newest nongaming, non-smoking option with the casino floor removed to make way for Jake & Eli restaurant and lobby bar as well as new and upgraded meeting spaces.

photo courtesy Sichuan Tianyu Culture Communication Co., Ltd

Lady Gaga will launch a two-year, multi-date residency at the Park Theater at Park MGM in December 2018. Aerosmith will have a residency late in 2018.

Earth, Wind & Fire will debut a limitedresidency at The Venetian in May. Charlie Puth will bring his The Voicenotes Tour celebrating his new album to the Pearl at the Palms Sunday, Aug. 12.

Matt Goss is headlining an extended engagement at The Mirage inside 1 OAK Nightclub. Starting Feb. 9, he is performing every Tuesday, Friday, Saturday and Sunday.

Renegades is a new interactive show inside Cleopatra’s Barge at Caesars Palace hosted by comedian Martin Montana with three sports stars rotating every three months.

Veteran magician Seth Grabel, an America’s Got Talent finalist, has a 4 p.m. hour-long, sleight-of-hand show at Tahiti Village every Sunday.

Jarrett and Raja’s magic show and the World’s Greatest Rock Show tribute concert both closed at the Stratosphere.

CIRCUS 1903–The Golden Age of Circus ended its run at Paris.

Britney Spears closed her outstanding residency at Axis at Planet Hollywood. Jennifer Lopez will close her run there in September.

Famed illusionist Criss Angel’s final date at the Luxor will be Oct. 28, which finishes his 10year contract.

Hakkasan Group renewed partnership with Grammy Award-winning artist Zedd extending his residency through 2020.

Hip-hop artist Ty Dolla $ign has an exclusive live residency at Drai’s atop The Cromwell several times in 2018 including Feb. 2 and March 2.

Incubus rescheduled show dates at The Joint at Hard Rock will be Feb. 2-3 and March 3031. Frontman Brandon Boyd has a large-scale display of fine art prints on view through 2018.

Shakira’s El Dorado World Tour Feb. 10 date at the MGM Grand Garden Arena has been moved to Sept. 1 while she rests her vocal chords.

photo courtesy Radioactive Productions

photo by Alex Dolan

Late this fall, Los Angeles culinary legend Roy Choi will debut a Koreatown-inspired concept restaurant within the transformation of Monte Carlo into Park MGM. Located off the casino floor, the Tropicana will debut an all-new restaurant concept, Red Lotus Asian Kitchen, early this year.

The newest dinner experience at the Suncoast is Peng Zu showcasing Asian favorites in a contemporary atmosphere.

Black Tap Craft Burgers & Beer has opened its newest location and first U.S. expansion beyond New York at The Venetian adjacent to the poker room.

ABOUT TOWN CLIPS

Chef-owner James Trees has opened his hometown neighborhood restaurant Esther’s Kitchen in the Las Vegas Arts District downtown grounded in the ingredient-driven cuisine of Italy.

Alexxa’s opened inside Paris. The upscale modern bar connects to HEXX kitchen + bar and introduces a sangria-focused element, small dishes and live music.

Rosina is a new luxurious refined 65-seat cocktail retreat with an Art Deco-flair at The Palazzo. The most innovative feature is a “Champagne Call Button.”

Two restaurants closed after New Year’s Eve: Emeril Lagasse’s Table 10 at the Grand Canal Shoppes due to The Palazzo’s casino floor remodel, and Alizé at the Palms because of the resort retooling its restaurant lineup under new ownership.

Claim Jumper, formerly McCormick’s & Schmick’s located in Howard Hughes Center, closed without notice after being open about three months.

The Halo Bar at Miracle Mile Shops at the entrance of Planet Hollywood is closed.

Carson Kitchen downtown has a new executive chef, Scott Simon, brother of the late Kerry Simon who created the restaurant.

28 The SoCal Food & Beverage Professional I February 2018

The Rolling Stones’ “Exhibitionism” has been extended at The Palazzo through Feb. 25.

Lucky Dragon Hotel and Casino just one-year old temporarily closed all gaming and most restaurants leaving the 203 rooms, gift shop and Cha Garden restaurant and bar open and is heading for foreclosure.

Tuscany on East Flamingo Ave. has completed a $5 million renovation of 716 suites.

Boyd Gaming properties each have a jumbo kylin lantern on display to promote the first time China Lights festival being held at Craig Ranch through Feb. 25 nightly except Mondays from 5:30-10 p.m.

The 2018 Jay Cutler Desert Classic competition will be held inside The Pearl at the Palms Saturday, March 31 with 10:30 a.m. prejudging and 6:30 p.m. finals. Four-time Mr. Olympia Jay Cutler will attend both.

Home to the only bingo room downtown, the Plaza will host six Super Bingo tournaments in 2018, each offering higher jackpots beginning Feb. 11-13.

CAI Investments is building a new multimillion dollar development project scheduled to open mid-2018 next door to the Palms with retail and restaurant space.

MGM Resorts International is bringing live competitive gaming and eSports tournaments to Level Up on Fridays and Saturdays from 4-10 p.m. www.socalfnbpro.com

By K. Mike Masuyama Ph.D.

COOK•EAT: Asia Asian Cooking in the West

Cooking is cleaning raw ingredients, cutting into appropriate sizes, combining them, heating to tenderize texture, heating to kill adverse microbes, generating attractive flavors and satisfying appetites at serving.

Cooking can bring about palatability and nutrition better than eating raw as well as providing pleasure at the table. Time is needed for such a preparation or culinary process which is longer than eating raw directly into the mouth. As a matter of course, skill is required, often with patience.

Cooking must be one of the key human behaviors to separate us from the rest of the creatures.

No extraordinary difference in the basics likely exists between Western and Asian cooking. But let’s see some variations visible at kitchen goods stores, food trade shows or TV cooking shows. They must be logical or convenient within each food culture due to the tradition and supply.

Though, a chance of intermingling use may possibly come into our blending culinary world.

At kitchen goods stores, a wok sits next to frying pans or pots, appealing for easier stir frying. Actually a wok is almost only one almighty cooking pan in many Chinese kitchens. For steaming, frying in oil or boiling noodles, you can witness more by peeping through a kitchen door at a Chinese restaurant. A traditional real iron wok is hard to find these days.

A thin iron sheet wok is alright to work with, though. Next is bamboo products like a bundle of bamboo skewer sticks or a bamboo spatula.

Bamboo skewers are disposable and handy to make yakaitori, chicken BBQ skewers, over charcoal. Bamboo is a fast growing plant, which poses little worry about depleting this natural resource or unlikely competing with Giant Pandas, which consume bamboo as a staple. A bamboo spatula is light to hold for mashing or mixing boiled potatoes or vegetables. It may not make a squeaking sound or scratch on a metal or non-stick pan surface like a spoon or fork might.

At food trade shows like the Fancy Food Show, Natural Product Expo, International Food & Restaurant Show of NY and regional-local ones, exotic Asian traditional food-ingredients, cooking gadgets and their new innovations wait you. As both an exhibitor or attendee, I enjoyed exchanges of food cultures there. Many Asian governments are eager to participate in food expos for promoting the export of their products. You may see more traditional, unique things at their booths, often requiring good interpretations. Among them, a knife is a relatively new addition, particularly from Japan. It has a tradition of making elaborate samurai swords, which is applied to making a sharp, thin kitchen knife. A sashimi knife seems to function well to cut fish or seafood by pulling inward. A western knife may function as a butcher’s cutter by chopping, in my view.

Cooking shows are my favorite TV programs to watch. I do so not so much to get an idea of cooking a new meal, but rather to see traditions www.socalfnbpro.com

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.

“West Eats East” was his last series in this journal.

or innovations in cooking. They are all mouth-watering by forgetting calorie intake or cost. For Asian cooking, Marty Yen initiated, followed by the Iron Chef series and Ming-Tsai. Numerous culinary scenes of French, American, Italian, Mexican, BBQ, British, Scandinavian, Middle Eastern, Indian and Korean, all are joyful. Though, none is specialized for Japanese cooking on the screen yet. My noticeable difference between the West and the East is the use of chopsticks. Asians use chopsticks, usually long ones, in cooking for mixing or picking. I have seen almost none in cooking shows in Japan. Westerners, on the other hand, use a tongue for a similar function. A tongue is easier to pick up a large chunk of food. If you are skilled with chopsticks, try to use them for picking up a tiny thing in cooking - practice your chopsticks skills by picking up slippery beans one by one. Enjoy cooking in either way.

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 February 2018 I The SoCal Food & Beverage Professional 29

EVENTS

AD INDEX

There are several major food & beverage events coming up in the next few months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.

Audrey Dempsey Infinity Photo 702-837-1128 www.invinity-photo.com

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February 18-21 Catersource Show will be held earlier this year at the Las Vegas Convention Center and feature everything to do with the business of catering.

If you or your company is involved in catering, or even if it isn’t, you’ll want to attend this show, even if it means just to visit the show floor and the exhibitors. conference.catersource.com

Bivi Sicilian Vodka 631-464-4050 www.bivivodka.com Deep Eddy Vodka www.deepeddyvodka.com

March 19-22 the International 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 23-24 the Latin Food Fest celebrates its sixth annual Hispanic culinary celebration at the Santa Monica Beach and will come to San Diego August 17-18 and Orange County November 9-10. www.latinfoodfest.com

Keep Memory Alive Event Center 702-263-9797 kmaeventcenterlasvegas.com

Roca Patron rocapatron.com

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Rodney Strong Estate Vinyards www.rodneystrong.com

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Uncle Steve’s 718-605-0416 www.unclestevesny.com White Soy Sauce www.whitesoysaucefood.com

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March 26-28 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 May 1-3 the Wine and Spirits Wholesalers of America 75th Annual Convention and Exposition returns to Caesars Palace. The largest gathering of America’s wine and spirits distributors, as well as suppliers from around the world, this event offers opportunities to seek out new beverage products, meet with existing portfolio partners, look for services to enhance internal operations and attend educational sessions on industry hot topics. www.wswaconvention.org

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 30 The SoCal Food & Beverage Professional I February 2018

www.socalfnbpro.com