March 2018 The SoCal Food & Beverage Professional by The Las Vegas Food & Beverage Professional

The o al

.SO

IES

Issue 3 Volume 18

US $3.95

SELDOVIA FISHING ADVENTURES Alaska

SIT

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER Cover WELCOME TO THE MARCH 2018 SOCAL FOOD & BEVERAGE PROFESSIONAL WHERE

THIS MONTH’S COVER FEATURE IS DEDICATED TO INTRODUCING OUR SPORTS FISHING FRIENDS TO “SELDOVIA FISHING ADVENTURES” IN ALASKA. It’s almost spring, and as the weather warms up and the snow and ice melt, Seldovia, Alaska is preparing for its 2018 fishing season specializing in both halibut and a variety of wild salmon. Our good friends Brent & Raewyn Weyer own and operate Seldovia Fishing Adventures, which includes their guided halibut fishing tours, full service bed & breakfast, fish processing and shipping. Please check out our cover feature and experience from hook to cook!

11 28 12

Twinkle Toast reviews “The Other White Grapes” by Erin Cooper & Christine Vanover, who introduce us to white wines we have likely never have had a chance to experience. Additionally, they let us know that these wines will be available for tasting at the upcoming 44th annual UNLVino along with other hard to get or new on the market wines. You won’t want to miss UNLVino! PAGE 28 shows us the UNLVino event at the iconic Keep Memory Alive Cleveland Clinic Lou Ruvo Center for Brain Health designed by the legendary architect Frank Gehry. Nestled between the Performing Arts Center and the World Market in Symphony Park, this has become a premier center for events. Go online to see more. Chef Allen Asch walks us through part two of his series with foods that will help improve your health and follows up on last month’s article, “Spices You Should Incorporate for Your Health.” Besides spices, food works in many ways to help the body through natural or unnatural maladies. Certainly, a well-balanced meal will be good for your body, and eating certain foods will help specific issues. Linda Bernstein and her monthly column Human Resources Insights has her 2018 projections for a year of change and growth, in which she sees 2018 as a time of change and growth for many individuals and companies. And she will preface the following article by saying that it is not intended to be an assessment of the current economy, any political opinion (pro or con) or reflect any special interests. It is her personal perspective based upon ongoing observations, experiences and exposure. CHEERS! MIKE FRYER SR. EDITOR/PUBLISHER

Page 4 Hot off the Grill! Page 5 The Bottom Line When to Franchise? Page 6 What’s Brewing Page 8 Made from Scratch The Culinary Underground Goes Warehouse-Chic

Page11 Twinkle Toast …The Other White Grapes

www.socalfnbpro.com

Page 22 Broads of Bourbon Are High Priced Whiskies Worth the Money?

Page 14 COVER FEATURE Seldovia Fishing Adventures - Alaska

Page 23 Wine Talk with Alice Swift Recapping 2017 Wine & Research

Page 16 Executive Pastry Chef Stephen Sullivan Wins “Pastry Chef Of The Year”

Page 24 Brett’s Vegas View

Page 17 Product Review

Page10 Foodie Biz

Page12 Chef Talk Foods That Help Improve Your Health

Page 20 Human Resources Insights 2018 – A Year for Change and Growth!

Page 25 COOK•EAT: Asia Asian Foods for Health Page 26 Events Ad Index ACF Chefs of SoCal

March 2018 I The SoCal Food & Beverage Professional 3

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

www.socalfnbpro.com

HOT OFF THE GRILL!

Mike Fryer

Sr. Editor/Publisher

They say that one picture is worth a thousand words...If so, this shot taken at the Winter Fancy Food Show in San Francisco of these hot sauce photo labels are worth four thousand!

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

Restaurant Editor Ben Brown caught up with Antony Sazerac, Head Mixologist at CliQue Bar and Lounge. Check out Ben’s Foodie Biz column to find out more about the inner workings of a cocktail mastermind.

Ben Brown

Restaurant Editor ben@socalfnbpro.com

SoCal Food & Beverage Professional Sr. Editor/Publisher Mike Fryer is pictured here fishing last season with Seldovia Fishing Adventures at the harbor with his catch-of-the-day…Halibut! Adam Rains

Beverage Editor adam.rains@socalfnbpro.com

Advertising sales@socalfnbpro.com

Article Submissions/Suggestions articles@socalfnbpro.com

Calendar Submissions calendar@socalfnbpro.com

Website webmaster@socalfnbpro.com

Press Relase Submissions news@socalfnbpro.com

General Information info@socalfnbpro.com

@socalfnbpro

The SoCal Food & Beverage Professional

CONTRIBUTING STAFF

Legal Editorial Advisor Andrew Matney

Journalist 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 March 2018

www.socalfnbpro.com

By Ben Brown

The Bottom Line When to Franchise?

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.

To franchise or not to franchise? That is the question that often signifies a very successful restaurant, so you deserve sincere congratulations for making it to the point of pondering this style of expansion. Franchising is a big step that can lead to great financial success and national—perhaps global—recognition, but it is also a big risk. Franchising will completely transform your business, your operations and your brand. If your restaurant is sound in its financial position and operational procedures, has established its brand and maximized its potential within its property boundaries, then you’re in prime condition to consider expansion. If the above criteria haven’t been met, then the best thing is to perfect your first establishment before thinking about the next. Best to learn to walk before you run. When franchising, your label is on the storefront your product is being served inside, but someone else is effectively running the show. Consider these items in this undertaking: You’ve explored other expansion options. Franchising is a great expansion opportunity, but not the only expansion opportunity. Wholly owning a second location is often the logical next step for a successful restaurateur. As the owner, you will now be splitting time between locations, relying more heavily on your general managers to handle day-to-day operations. Consider the benefits of full ownership vs. franchising. Of course, if you already own multiple locations and are looking to grow even further, franchising’s benefits are further magnified. The benefits to owning multiple locations vs. franchising • You’re in complete control. • Your brand will remain more ‘local, family-owned and operated.’ • Your profit share will be higher from each successful expansion. • Most importantly, it’s easier to manage one new location and get a hold on your expansion first, before exploding with multiple new locations. The benefits to franchising over owning • Franchising is much easier to scale, since you have franchisees doing most of the legwork. • You can earn more overall, with quantity of royalties across many locations surpassing the higher profit/location you’d get by owning a few locations. • You’ll have more buying power with suppliers. • Financial risk is shared with your franchisees. www.socalfnbpro.com

You’re in complete control of your brand. Franchising is essentially entrusting your brand and your livelihood to others, asking them to become extensions of you and the business you built. In order to successfully pass the torch onto someone else, you need a sound concept of your brand and the pillars your franchise needs to communicate. Franchising will almost immediately spark concern among your loyalists and pose potential damage to your brand. Be prepared with a clear communication strategy for how franchising will strengthen your business and your guest experience without hindering the authenticity found in your original location(s). You can ensure consistency of your product. With a successful franchise, guests will get the same experience no matter which location they visit. The food will taste the same, the atmosphere will feel the same, and the service will be the same. Sure, even McDonald’s features different menu items according to market needs across the world, but consistency is key for the core product. Regulating menus, suppliers and sourcing, décor and hiring standards among other practices is vital to ensuring that your product is consistent across locations. You can establish clear communication channels with your franchisees. Before you even start conversation with a potential franchisee, you should have a defined communication plan that covers how often you plan to check in. Consistent updates, scheduled and surprise store visits and thorough reports should be planned out before the new location even exists. Hiring practices for franchisees should be established as well, to make sure you have the right people running your business. Restaurant experience, net worth and other factors are vital to make sure you don’t just have someone who can shoulder the financial risk and operate a successful restaurant, but also someone who shares your core values and passion for the brand. You have a solid business model in place. Revenue growth sits at the heart of franchising, so structuring the right deal is vital in ensuring financial success. If you’re going to extend yourself in the form of a franchisee, it should be worth your while. Establishing royalty rates, profit-sharing and other monetary standards will allow you to clearly evaluate your ROI and compare the financial success of multiple franchise locations. March 2018 I The SoCal Food & Beverage Professional 5

what’s

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.

photos by David Mulvihill.

BREWING

Golden Road’s Victor Novak and Steven Torres at GR’s 1 year Anniversary.

Golden Road 01 2018 Detail I recently visited Victor Novak and Steven Torres at Golden Road BrewingAnaheim. GR Brewmaster Victor Novak has a long and decorated brewing history. It began at the original Dock Street Brewing in Philadelphia and continued for many years at TAPS Fish House & Brewery, along with numerous Great American Beer Festival and World Beer Cup awards. His training in classic beer styles began at Dock Street with Nick Funnell (and recipes developed by Dock Street’s original brewer, Will Kemper). During his 15 years at TAPS, Novak mentored many of our contemporary (and award-winning) OC brewers, such as TAPS Brewing’s Kyle Manns, Green Cheek’s Evan Price and GR-Anaheim’s Head Brewer Steven Torres. Novak made a move in July, 2014 when he accepted the head brewing position at Los Angeles-based Golden Road Brewing, over one year before the AB InBev buyout. I want to take a minute to address the discussion emanating from the fact that Golden Road was purchased by Anheuser-Busch InBev in 2015. Big Beer’s takeover, talk of ABI’s goal of destroying independent craft brewing and declassification of GR’s independent craft brewery status by the Brewers Association has caused a good deal of uneasiness amongst many local craft beer fans. Folks are opposed to supporting big beer and its contrary efforts, but does that mean that one shouldn’t support a local business where many local residents earn their living, where these aforementioned brewers (also local residents) continue to create phenomenal beer? While I may not support GR on the supermarket shelf, I continue to support the individuals who continue to develop my taste for good beer. Much has changed since my last visit to Golden Road-Anaheim. With a new tasting room-restaurant now open (full-service restaurant tables accommodate over 200 guests and walk-up service is available for the outer beer garden/dugout areas), there is a lot more Golden Road to enjoy. With 40 different taps dispensing predominantly onsite brewed beer, 6 The SoCal Food & Beverage Professional I March 2018

there is also much to taste. Look forward to the first cream ale Victor and Steven have brewed since coming to Golden Road. The Helles lager recipe was also in development. The new version may morph into the new and improved Golden Road 329 Lager. In the barrel-aged department, a new barleywine will be spending time in Peerless Rye Whiskey barrels. A Russian imperial-style stout was going into Buffalo Trace barrels (think TAPS Trace of Remy, which was created by Victor during his time at TAPS). When tasted from the fermenter, it already presented layers of flavor, with hearty chocolate, cookie and marshmallow notes, along with some stone fruit (13.6% ABV). A new Schwarzbier, an orange blossom and raspberry honey beer, and a new hazy IPA were also on deck. Gose was on draft and a Beliner Weisse was in the tank coming soon. These are true-to-style lacto bacillus kettle sours. Some of the Berliner will also spend time in tequila barrels. For more-fruity palates, expect the sweet fruited wheat beers to continue (including Mango Cart and Palisades Pineapple with 1lb of fruit per gallon of beer).

Golden Road Brewery-Anaheim.

www.socalfnbpro.com

(l-r) Towne Park Brew Co’s owner Brett Lawrence with Matt Watkins and Dylan Radloff.

Towne Park Brett Lawrence and his family have a long history in the hospitality industry. They own Rancho Las Lomas, located in Orange County along Santiago Canyon in Silverado. This private estate has done weddings and private parties for many years. Brett took up the quest to keep the business going after his father passed, first by expanding the availability of Rancho Las Lomas. The estate can now accommodate multiple weddings, wine tastings, beer tastings and other events. The exotic animals portion of the ranch was converted to the Rancho Wildlife Foundation (RWF), a nonprofit organization dedicated to creating a link between people, animals, and the preservation of nature. After taking over the ranch, Brett began to question why most of their beer sales were products of big beer producers (Bud Light, Coors Light, Heineken, etc.). Numerous guests visiting the property each year had no local beer choice. He began homebrewing and later transitioned to contract brewing of his beers in order to provide a local option for his guests. The natural progression was to open a brewery of his own. In Lawrence’s words, “I wanted to be the master of my own destiny and set out to build my own brewery in Orange County.” Towne Park Brewing Company is located in Anaheim at 1566 W Lincoln (just west of the 5 Fwy). “We want to make drinkable beers, beers that are session-able and drinkable,” he continued. Jeremy Mayo was enlisted to assist on the brewing side with this effort. In planning the brewery Brett wanted a space large enough to accommodate growth. The facility he settled on provides plenty of room for expansion of production as well as sizeable taproom and additional indoor and outdoor event spaces. Towne Park’s focus is on the local market and the untapped hospitality industry. The brewery layout is also hospitality driven. Customer based, with concentration directed to the whole experience is the goal, along with an increasing desire to continue to make better beer. Brett emphasized the concept of beer-in-hand. “Our play is beer-in-hand, white collar, blue collar, no collar, beer-in-hand with the conversations and experiences that ensue.” In marketing to the hospitality industry, Lawrence sees an opportunity to capitalize on the banquets market. He feels this is an untapped market that his brewery and experience can tap into. This source is already paying off with local hotels, resorts and clubs. At the Balboa Bay Club, Towne Park is now the beer-in-room, beer-at-banquet, and provided in cans as beer-to-go for beer-on-boat. The brewery is also set up for onsite events (inside and outside), partnering with its catering company, 24 Carrots Catering, on many events. With separate interior event center and large event space outside, the primary tasting room can still function being open to the public. www.socalfnbpro.com

Don’t be fooled if you show up and think there is limited parking. There are 200 additional spots across the street plus, after 5 p.m., Towne Park patrons can park in spaces within the surrounding businesses. Towne Park contracts for this additional space.

Beer to the Rescue Beer to the Rescue, a charity campaign benefiting the Lupus Foundation of Southern California is expanding to raise funds and awareness for other San Diego County non-profit groups as well. Beer to the Rescue is being assisted this year by 42 San Diego brewing companies. The initiative was established in 2015 by Brandon Hernández, SD brewingindustry professional, beer journalist and lupus survivor. The effort has raised more than $100,000 for the LFSC. Hernández altered this year’s campaign so it can also assist others in need. “We’ve been so fortunate to find ourselves on the receiving end of such kindness. This time around, we want to pay that generosity forward by helping other non-profits and humanitarian causes using the platform we’ve established,” Hernández stated in the press release. Participating brewery owners will be selecting the additional charities that will benefit from half of the funds raised. Upcoming Fundraisers for the next few months are listed below and a full event schedule for the year is being developed and will soon be posted at www.beertotherescue.org. The following breweries will be donating a percentage of total sales during designated months: Pure Project Brewing (March), Societe Brewing (May) and Belching Beaver Brewery (November). Wednesday, March 28 | Fundraiser: Pariah Brewing, North Park Thursday, March 29 | Cask Night Event: North Park Beer Co., North Park Monday, April 16 | Fundraiser: New English Brewing, Sorrento Valley Every Tuesday in May | Charity Nights: Societe Brewing, Kearny Mesa Thursday, May 3 | Beer-Release Event: Division 23 Brewing, Miramar Thursday, May 17 | Fundraiser: Thorn St. Brewery, North Park Sunday, June 3 | Beer-Release Events: Second Chance Beer Co., Carmel Mountain & North Park Friday, July 6 | Beer-Release Event: Booze Brothers Brewing, Vista March 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

The Culinary Underground Goes Warehouse-Chic

By John Rockwell

Food can be functional—it nourishes us and keeps us alive, but at its best, food is art. On February 14, I had the pleasure of attending “Valentine on the Vine,” a multi-course cheese, beer and sparkling wine flavor-pairing for lovers. Hosted by BXCR (Boxcar Wine Bar) and The Culinary Underground OC/LA, the event featured the stratospheric talents of BXCR’s Executive Chef Andrea Machuca-Kirkland, whose love for area craft beer and locallyfarmed food is matched by her close attention to the details of flavor combinations and visual aesthetics. Followers of OC and L.A. foodie columns or frequent brewery hoppers are probably aware of The Culinary Underground, a beer-centric pop-up dinner concept hosted by local breweries and helmed by Machuca-Kirkland. Her multi-course offerings often include unusual or difficult-to-acquire ingredients served in the warehouse environs of various SoCal production breweries like Phantom Carriage, Barley Forge or Noble. For Valentine’s Day however, the pop-up took place in the “warehouse-chic” digs of Cook’s Chapel hidden on the basement floor of Anaheim’s posh and ever-popular Packing House. The “chapel” is accessible through an inconspicuous door situated to the right of BXCR’s bar, and opens to whitewashed bricks and rafters in a simply appointed open hall space. There is a chandelier-lit bar at one end and an open kitchen at the other. Upon entering the space, couples were greeted with flutes of champagne and seated in pairs at large, rose-adorned tables. Before each course, the chef, sommelier and brewer took a moment to introduce the parings. Course 1: “The World is Your Oyster” + Faire la Fête Brut The first course was a simple trio of NorCal-sourced Kumamoto oysters over a bed of sea salt adorned with champagne foam and what appeared to be pink caviar. The chef explained that these were finger limes, an Australian version of the citrusy fruit in which these egg-like spheres contain a delicately acidic juice. The salt, citrus and roundness of the protein dish began the party with a savory and cleansing experience on the palate. The 8 The SoCal Food & Beverage Professional I March 2018

Faire la Fête, which apparently means “to create a party,” was a lively and slightly acidic Chardonnay-based sparkling wine from the Limoux region of France. This wine paired nicely with the simple and straightforward flavors of the dish. As an opener, it served as a gentle introduction to the chef’s approach to flavor and visual presentation. Course 2: “Love is in the Air” + Lolliker As a fan of local beer, I was thrilled that two courses of the evening were paired with “Lolliker” and “Jammiest Bits of Jam,” names I recognized as offerings of Rancho Cucamonga’s Sour Cellars, where Brett-centric brewer Bryan Doty concocts some of the most interesting sour beers produced in SoCal. He is half flavor-hound, half lab scientist. Doty is just as likely to be found foraging the Inland Empire for unusual fruits for his sour ales as he is performing yeast inoculations on the wooden rafters that sit above the space where he cools beer wort for “spontaneous” fermentation. I find it difficult to be objective about Doty’s beer because I am a fan of his work and his relentless dedication to his unique process. But if one is going to pair food with dry and acidic sour beers, those foods are going to have to be able to cut through those flavors. I was pleased to see Taleggio on the plates for the second tasting course. In the world of “stinky” cheeses, it is relatively mild because it is brined in saltwater (as opposed to briefly “washed”) and then ripened for a longer period time in humid caverns. When ripened, it gives way to a silky and creamy paste that only suggests the subdued bacterial activity taking place on the rind. Tallegio does not have the pungent meatiness of Pont-l’Évêque, nor does it have the distracting nose and yeastiness of the ever-famous Époisses. It had just enough flavor to cut through the Lolliker, which was a Flanders brown sour fruited with cranberry and raspberry. The addition of sweet apricot jam and salty pistachios gave the plate a nice balance of flavor, and the surprisingly large wedge of cheese gave diners some room for experimentation. Between sips of Lolliker, I alternated tastings of cheese www.socalfnbpro.com

and sweet with tastings of cheese and turmericflavored pistachios. This was my wife’s favorite course (until dessert, of course), which was unusual because she usually doesn’t select the “stinky” cheeses when I serve them at home. It goes to show that in expert hands, smart pairings can highlight the most palatable qualities of an ingredient. Course 3 “Brie Mine” + Jammiest Bits of Jam A surprise to me, my favorite course of the evening was this one. It was a surprise because I am a fan of great Brie, and I’d like to think I’m also an enemy of generic Brie. I had never tried the variation at the center of the dish—Fromage d’Affinois—partially because it’s a big seller (if everyone likes it, then it surely couldn’t be good), and partially because it looks like a “generic” factory Brie. However, I found it to be delicious, with very mild farm flavors and a mouthfeel reminiscent of Robiola, the Italian-based mixedmilk cheese. Its creaminess presents almost like a butterfat-enhanced Brie, and in doing some research, I found out that perception of fattiness is due to using an “ultrafiltration process” where the milk fat is broken down to be distributed more completely throughout the product. The yellowish color suggests that it is made using grass-fed cow milk, and the light elements of farmyard, mushroom and faint earthiness make its profile decidedly complex. The other pieces of this dish—the dehydrated raspberries and the boysenberry compote—added an earthiness and sweetness that complemented

the cheese and supported the sour beer that was paired with the dish. The boysenberry compote was apparently cooked down in red wine and lavender, and made with the same berries used in Sour Cellars’ Jammiest Bits of Jam. “Jammiest” is a sour golden ale refermented over boysenberries, and is a crowd-pleaser. The presentation of this dish was stunningly beautiful in its simplicity, with dollops of compote on the thick part of the wedge and diagonally situated on the narrow end of the wedge with a liberal sprinkling of earthy dried raspberries. Course 4: “Enton Mess” + Cruzat Rose I’m not a dessert fan. Cloying sweetness isn’t an excess I usually enjoy after a meal. But this evening, it was the coup de grâce of the tasting experience. By far the most complex composed dish of the evening, it included several items, all in balance—lavender meringue, local strawberries, sweet mascarpone and Matcha (green tea) cake—all arranged with precision and aesthetic beauty. The “green” strawberries were actually blonde strawberries, a rare treat from the local Tanaka Farms in Irvine. The rose water ingredient and final touch of a flower petal (in her tasting commentary, Machuca-Kirkland admitted to being “obsessed with anything rose flavored”) made the plate a delight to look at and to taste. The dish was paired with Argentinian Cruzat Rose, a Pinot Noir-based sparkling wine, which had a higher sugar content, but an acidity almost matching the sparkling wine at the opening of the tasting. It was a competent dry Rose. Its raspberry

nose and notes of strawberry in the flavor profile made it the perfect complement to the dried raspberry and fresh strawberry counterparts on the plate. Its minerality paired with the green tea flavors in the cake. The prep and plating for the evening was done by Machuca-Kirkland and her husband Stuart Kirkland. Even that process was beautiful, with plates lined up over the long service counter which was itself decorated with rose petals and candles. It is easy to see why Machuca-Kirkland’s talent is recognized in foodie circles and why she is known as “the craft beer chef.” Her dedication to smart flavor pairings reminds us that the most creative and complex beers deserve a seat at the table with our finest culinary offerings. Executive Chef Andrea Machuca-Kirkland runs a special weekend food menu at BXCR Fridays, Saturdays and Sundays. Hours Thursday and Sunday are noon to 9:30. Friday and Saturdays, hours are from noon to 11:30. BXCR is planning a collaborative brunch with Iron Horse Winery on March 18. Contact BXCR for details.

Chef Stuart Kirkland and Executive Chef Andrea Machuca-Kirkland prepping for the first course.

The first course of Kumamoto oysters accented with caviar-looking finger limes.

The second course featured a wedge of Taleggio paired with Lolliker, a Belgianinspired beer from Sour Cellars.

Wedges of Brie plated and ready to go. The dried raspberry provided some earthy tones to pair with the sweet compote.

When a stunning wedge of perfectly-ripened Brie is served, all the complexity of the cheese paste becomes perceptible.

The chefs prepared a beautifully composed dessert plate. Here, chef applies mascarpone to add some extra Valentine’s Day sweetness.

The final dessert is complex and interesting, anchored by green tea cake as the foundation and decorated by local strawberries.

A.J. Mital, the house sommelier, offers some enlightening discourse about the sparkling wine served in the first course.

Chintya and Bryan Doty, co-founders of Sour Cellars in Rancho Cucamonga, were on hand to discuss their Belgian-inspired beers.

www.socalfnbpro.com

BXCR Wine Bar 440 S. Anaheim Blvd. Anaheim, CA 92805 657-220-4872 www.bxcrwinebar.com

March 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.

Antony Sazerac, Head Mixologist for CliQue Hospitality, has masterminded cocktail programs in some of the country’s premiere bars and restaurants, such as Felt Bar & Lounge, Blossom Cocktail Lounge, CliQue Bar& Lounge, Oxford Social Club and Lionfish. From California and Las Vegas to New England, Sazerac is making headlines with innovative recipes and spectacular execution. We got to sit down with Antony to learn more about his career path, his outlook on the mixology world and his advice for those looking to go into it. my friends and peers is a transition to more sustainable and inclusive practices, which I think is awesome. A lot of bars are also ditching beverage napkins and straws to cut down on waste. Those things might not necessarily impact the flavor of the cocktails directly, but these kinds of cultural shifts can be just as important as menu changes, if not more important in some cases. With that said, ingredients instead of garnishes, are a growing trend. Infusing lemon oil or using a lemon atomizer rather than fully garnishing is something I have been noticing. Conversely, what are some of the most overrated cocktail trends you’ve observed over the past few years? I think for me there’s just a lot of superfluous stuff that happens to look cool or sound really interesting, but doesn’t ultimately have anything to do with the flavor of the cocktails. For example, specialty ice is something that is really showy and looks fantastic on Instagram and Snapchat, but does that cocktail taste the same without it? For one of our gin cocktails called “Two Birds One Stone” we used a sphere ice mold. We made an ice recipe with fresh pressed basil juice, among other fresh herbs and vegetables. The idea is that as the drink melts it becomes even more herbaceous and complex. You virtually have two cocktails in one drink…hence the title “Two Birds One Stone.” How do you test out your drinks before they make their way onto a menu? Who is lucky enough to have that job? Usually I try to limit the opinions I hear early on in the creative process, especially when I am just trying to figure out what the drink even is in my own head. Once I’ve got an essentially completed recipe, I make it for guests at the bar to try complimentary, if they agree to give me their completely honest feedback. Once I’ve done all that, I present the finished work for management, and they give me their notes. It was a humbling experience at first. I thought I knew everything and I was annoyed that people would give me critical notes on something that I thought was perfect. Now I realize how crucial that input is to creating something that has universal appeal.

10 The SoCal Food & Beverage Professional I March 2018

A bit of advice if you are new to designing

photos courtesy CliQue Hospitality

What got you into mixology? I started off in the bar industry years ago, but I didn’t really engage the craft side of things until the past few years. Once I started working with fresh juices and syrups, I realized how much fun you could have with it. Seeing [my guests’] reactions and how much they enjoyed what I came up with really inspired me to grow and learn as much as I could. I always try to remember that experience now. Regardless of any awards I win or certifications I compile, I always try to remember that it’s the connection between the bartender and the guests that matters. Describe the training you’ve been through to perfect your craft? Mainly I just drank a lot [laughs]. The only formal training I really had was from our corporate mixologist, Michael Monrreal. We have opened several venues together and curated menus for our CliQue Hospitality properties including our newest in DC and San Diego. He has taught me more about the craft than anyone else has. Other than that, one of the biggest influences in my life was joining the USBG. That would definitely be my advice to any new bartenders…join the Bartenders’ Guild! Surround yourself with people who are great at what they do and have a true passion for it. What separates a true mixologist from the guy who rides a fixed-gear bike and gives the job a bad rap? I think people who give craft cocktails a bad name are the people who value their own ego and knowledge above the guest’s experience. I went to a craft cocktail bar and had an experience like that once… I ordered a Madras (vodka with orange juice and cranberry juice). The bartender rolled his eyes and said, “Yeah, I can make that…” As if it was beneath him and his amazing bar to pour vodka and juices in a glass with ice! A true mixologist is someone who is humble, appreciates and cultivates their craft on a daily basis, and values the guest’s experience above all else. What are some of the big cocktail trends we should be on the lookout for? One of the biggest things I’m seeing from

cocktails and you really want to learn something: Don’t ask your hardcore mixologist friends with Hawthorne strainers tattooed on their forearms what they think of your drink. Ask a grandma from Ohio who enjoys the ultimate margarita from Chili’s what she thinks. She will teach you more about what it takes to make something timeless that people will love long after you are gone than your friends ever could. www.socalfnbpro.com

Twinkle Toast

photo by Erin Cooper

…The Other White Grapes

By Erin Cooper & Christine Vanover

Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus. Both women are Territory Managers for the Resort Wine Team at Southern Glazer’s Wine & Spirits, members of Women Gone Wine and the founders of Twinkle Toast. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV

Flowers are blooming, picnics blankets are unfolding and people are in the mood for fun and refreshing white wines. One could play it safe and choose to drink Sauvignon Blanc or Chardonnay or one could live adventurously and elect to show some love to one of the lesser known white varietals. We consulted with Jessica Waugh, Assistant Director of Wine Education at Southern Glazer’s Wine and Spirits of Nevada, and came up with a handful of intriguing wines to keep an eye out for this season. With thousands of known grape varietals in existence, why limit yourself to enjoying a select few? 1. Mad, Dry Furmint From: Tokaj, Hungary Description: This wine is like dry Riesling meets Chablis. You get the racing acidity and stone fruit of a dry Riesling with the texture, mouthfeel, and minerality of Chablis. Where to find it: La Cave at Wynn Las Vegas Suggested Pairings: Jumbo Lump Crab Lettuce Cups, Thai Snapper Ceviche, Chicken Thai Basil Flatbread or Moroccan Chicken Skewers 2. Movia, Rebula From: Goriska Brda, Slovenia Description: Rebula, known as Ribolla in Italy, is a unique white wine that is made similarly to a red wine. By using skin contact, the color turns very golden. The flavor is similar to Sancerre but with oak. Where to find it: Carnevino at The Palazzo Resort Hotel Casino Suggested Pairing: Arugula Salad with goat cheese, mushrooms, and pickled onions 3. Bruno Giacosa, Roero Arneis From: Piedmont, Italy Description: Arneis is like Pinot Grigio’s beautiful sister. With more acidity and texture, the fruit notes are tropical with hints of florals. www.socalfnbpro.com

Where to find it: Masso Osteria at Red Rock Casino Resort & Spa Suggested Pairings: Potato Gnocchi, Squid Ink Rigatoni or Cedar Roasted Whole Sea Bass 4. Sigalas, Assyrtiko From: Santorini, Greece Description: Assyrtiko is similar to Sauvignon Blanc but with racy acidity and high amounts of minerality. Where to find it: Michael Mina at Bellagio Las Vegas Resort and Casino Suggested Pairing: Heirloom Tomato with watermelon, brioche and basil If you’re looking to taste a multitude of new and exciting varietals in one evening, we recommend taking a sip for scholarship by attending UNLVino on Saturday, April 14th from 7 p.m. to 10 p.m. at the Keep Memory Alive Event Center at Cleveland Clinic Lou Ruvo Center for Brain Health (888 W. Bonneville Ave, Las Vegas, NV 89106). Each year UNLVino brings together community spirit and a culinary spectacle in a Grand Tasting event that was created to fund scholarships for future generations of UNLV hospitality students. This year’s event will also honor the legacy of the late industry pioneer, Donald Carano, with the Dom Perignon Award of Excellence. In addition to wines from Ferrari Carano Vineyards & Winery, some of our favorite suppliers will be featured at this magnificent event. This includes but is not limited to, Rodney Strong Vineyards, Chateau d’Esclans (Whispering Angel), Delicato Family Vineyards, Hug L’Originale, Moet Hennessy USA, Pernod Ricard USA, Ste. Michelle Wine Estates and Constellation Brands. According to UNLVino’s website, this year “we celebrate 50 years of the William F. Harrah College of Hospitality with 50 internationally acclaimed wineries, spirit providers, chefs and restaurants providing 50 unique pairings, and featuring the Grand Tasting, champagne and sake pours, and the silent auction.” For tickets and more information, visit www.unlvino.com. March 2018 I The SoCal Food & Beverage Professional 11

By Chef Allen Asch

Chef Talk

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

Foods That Help Improve Your Health

This is part two of the series, following up on last month’s article, Spices You Should Incorporate for Your Health. Besides spices, food works in many ways to help the body through natural or unnatural maladies. Certainly a well-balanced meal will be good for your body, and eating certain foods will help specific issues. The old adage about warm milk helping you sleep has some truth behind it. Dairy that is high in calcium is a sleep aid, but the fallacy of this “cure” is that it needs to be warm. Calcium-rich dairy along with mild exercise will speed up your time to doze off. Other sleep aids include eating foods with a high glycemic index. These foods are not necessarily good for your blood sugar levels unless you want to lower it. Eating them about four hours before bedtime will help you fall asleep. An example of this is jasmine rice. Tryptophan, commonly associated with turkey is also readily available in pumpkin seeds. This amino acid synthesizes melatonin, which regulates sleep. If you have inflammation there are many foods you can eat that will help with this ailment. One item is tart cherry juice. Another benefit of tart cherry juice is that it also helps with sleep. A cure for inflammation, especially food related inflammation, is avocado. Spinach which is high in vitamin K helps, as do berries which are packed with phenolic compounds. Chia seeds, which are very fiber rich help lower markers associated with inflammation. “Brain food” is a very popular piece of a diet for those that are aware of the benefits of such a diet. Most of these foods are very common in the mainstream diet. Foods such as salmon which is high in omega-3 fats are known to reduce the risk of Alzheimer’s, dementia and cognitive decline. Kale, like all dark leafy greens, protects brain cells from oxidation. Extra virgin olive oil with high anti-oxidant compounds can help with memory and learning. Turmeric, although a spice and mentioned last month, also helps with memory and protects against a buildup of amyloid plaques which have been connected to Alzheimer’s disease. If digestion is an ailment you can relate to you should eat more sauerkraut. All foods that are high in lactic acid will help you with digestion. If you are buying sauerkraut to up your lactic acid make sure you buy the fresh 12 The SoCal Food & Beverage Professional I March 2018

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.

refrigerated version. Shelf-stable sauerkraut has been heated to make it stable; the heating kills the bacteria that create the lactic acid. Another food high in lactic acid is kefir. Kefir is a cultured dairy product: fermented milk from cows, sheep or goats. Besides digestion, kefir is known to treat irritable bowel syndrome and ulcerative colitis. The other digestion aid is food high in prebiotics. Prebiotics feed the more than 1,000 healthy bacteria, probiotics, in your stomach. Foods include broccoli, garlic and onions. If you get sick often you may want to eat foods that boost your immune system. Some of these foods include beef, garlic, mushroom, green tea, ginger, broccoli, yogurt, spinach and sweet potatoes. A 3½ ounce serving of beef supplies 50% of the zinc your body needs on a daily basis. Zinc helps white blood cells thrive. White blood cells fight bad things in your body. Garlic does not contain zinc, but the sulfur it contains helps the body to absorb zinc from other sources. Luckily I am a fan of stir fried garlic beef with broccoli. To prevent harmful bacteria from operating, you should have vitamin D. Mushrooms are a great source of vitamin D being one of only a few foods that when exposed to sunlight produce it. Green tea helps produce T-cells which are a type of white blood cells. Ginger, which probably should have been in last month’s column, is one of the healthiest foods on earth. Ginger root, which originated in China, contains gingerol, a substance with powerful medicinal properties. Because of this substance it has been used to help digestion, reduce nausea and help fight the flu and common cold. It is very affective in lessoning morning sickness. Ginger has also been shown to ease muscle pain and lower blood sugar levels and has been used to lower cholesterol and help with indigestion, as well as fight infection, help brain function and prevent certain cancers. Fresh parsley helps with inflammation, anemia, bladder infection, digestion, kidney stones and bad breath. It also has properties that help with arthritis, bloating, edema (the abnormal accumulation of fluid in certain tissues within the body), constipation, poor immunity, acid reflux and some skin problems. Next month in the last of the series I will talk about tamarind, the African seed that has so many medical uses. www.socalfnbpro.com

Seldovia Fishing Adventures Alaska

By Mike Fryer Photos courtesy Seldovia Fishing Adventures ideas and traditional beliefs and cultures have been shared for eons.

Located on the Kenai Peninsula in South Central Alaska, Seldovia Fishing Adventures has been in business for the past 34 years. Your hosts Brent and Raewyn Weyer purchased the business in 2013, and enjoy many repeat clients who have become friends. Meeting guests from all areas of the USA and beyond keeps their business lively. A brief history: Cook Inlet owes its name to the British explorer James Cook, who aboard the brigantine HMS Resolution, charted the inlet and its surrounding waters on his last voyage in 1777. Later in 1823, an official settlement was established by a Russian fishing fleet drawn to the nutrient-rich fishing grounds off the Alaskan coast - but to the native tribes of the region, both were relative late comers. In fact, the countless bays and inlets and their sheltered waters have been home to Native people for thousands of years. For the northern tribes of the Kodiak Koniaqs, the Chugach people from Prince William Sound, the Aleuts from the Aleutians and the Tanaina Kenaitze people of the Cook Inlet, these waters have been an important meeting and trading area where

Today, locals call their town the “City of Secluded Charm,” and it’s hard to argue with them. Set among a maze of peninsulas, straits and lakes, the isolated community of 360 residents has managed to retain much of its pioneering character and it’s an enjoyable escape, whether you stay a week or just a day. With the growing influx of fur traders and more fishing fleets, Seldovia soon became an important shipping and supply center for the region, with salmon and herring runs supporting several canneries by the 1920s. After the Sterling Highway was completed to Homer in the 1950s, Seldovia’s population and importance as a supply center began to dwindle, but it was the 1964 Good Friday earthquake that caused the most rapid change in the community. The earthquake caused the land beneath Seldovia to settle four feet, forcing residents to rebuild much of their community on higher ground. Seldovia Fishing Adventure’s absolute waterfront lodge offers you comfort and peace. Three bedrooms each have two beds and private bathroom. Free wifi and satellite TV caters to all needs. They pick you up from the marina if coming by ferry, or the airport if flying into Seldovia. Flying into Seldovia includes breathtaking mountain and glacier views along the way from Anchorage. Raewyn will meet you

14 The SoCal Food & Beverage Professional I March 2018

with a giant infectious smile at the airport and point out items of interest along the short ride to the lodge. Included in your stay with Seldovia Fishing Adventures is a full cooked breakfast daily, served family style. Breakfast offerings include homemade Belgium Waffles, Eggs Benedict, bacon stuffed pancakes, sausages, bacon and eggs. Seldovia grown salmon berries, raspberries or blueberries are presented as jams and syrups on the breakfast table. As well as the endless cup of coffee. While fishing, lunch is provided, including fresh home baked bread rolls and cookies, along with coffee, water and sodas. Especially popular are the house special halibut spread rolls. Each day produces another sweet treat container of Raewyn’s daily homemade cookies on board. The Deluxe package means that airfares from Anchorage to Seldovia are included, arriving at the lodge immediately puts you in vacation mode with the generous water views, wild life such as sea otters, bald eagles and other critters. Raewyn will ensure you have a sample of her home baked cookies on arrival. The blackout blinds in the bedrooms ensure a good night’s sleep in comfortable beds (midsummer there is daylight for 18+ hours). Dinner ranges from Opelio or King Crab leg feast, ‘fall off the bone’ baby back ribs (one of the house specialties), thick and juicy BBQ steaks, www.socalfnbpro.com

fresh catch of the day salmon and halibut along with tasty side dishes and homemade breads. Dessert always features some of Seldovia’s prolific berries, Salmon berry, raspberry or blueberry desserts that you ‘just have to’ find room to sample!

is included! If you want to travel around and don’t want to lug around frozen fish for several days they can hold it in their walk in freezer. They are also FEDEX agents and can ship to anywhere in the USA and guarantee 24 hour frozen fish door to door.

Captain Brent with his 40+ years of marine experience, has thousands of ‘secret’ successful fishing spots programmed into his GPS to ensure he gives you the very best chance of catching your halibut. When fishing with Seldovia Fishing Adventures all bait, tackle, electric fishing reels and filleting of your catch is included. They also offer salmon trolling charters. Using electric downriggers Brent can accurately target the fish as noted on the fish finder. With their 6 passenger, 30 foot Heritage fiberglass charter vessel they can quickly access the best fishing spots inside the Cook Inlet and beyond. They have the reputation for consistently catching big halibut, probably because they are the closest charter company to the secret deep water spots, out of range to the competition (an hour farther away). Their vessel has twin Cummins diesel engines, heated cabin, Glyde Ryde hydraulic seats and electric toilet for the comfort of guests.

Did we mention Electric reels? They take most the work out of deep water fishing, but none of the fun. These rigs are great for bait checking from the deep waters around Alaska, once you try them you will want to buy one. Seldovia Fishing Adventures charters run over the summer months, June to September and can be reached at www.fishhalibut.com Seldovia Fishing Adventures Inc. Brent & Raewyn Weyer P.O. Box 121, Seldovia, Alaska 99663

www.fishhalibut.com

Office: 907-234-7417, Fax: 907-234-8444 Mobile: 907-748-1779

On departure back to the real world, seeing your catch vacuum packed, frozen and packed into the waxed, insulated transport boxes ready to take home and enjoy is quite the reward for the time well spent to travel to this corner of Alaska. You may join many of the other guests and observe a little easing of your belt after all the tempting dishes served up. Raewyn has a small recipe leaflet with suggested ways to enjoy your fresh Alaskan seafood once you arrive back home. Seldovia Fishing Adventures is truly a one stop shop, they include with your world class fishing experience, fine dining, humble accommodations, fish processing, all transfers, fishing licenses, even transportation from Anchorage to Seldovia www.socalfnbpro.com

www.facebook.com/seldoviafishhalibut March 2018 I The SoCal Food & Beverage Professional 15

Executive Pastry Chef Stephen Sullivan Wins “Pastry Chef Of The Year” at 29th Annual U.S. Pastry Competition in New York City

LAS VEGAS – March 5, 2018 – Chef Stephen Sullivan, the accomplished Executive Pastry Chef at Westgate Las Vegas Resort & Casino, was named “Pastry Chef of the Year” at the 29th Annual U.S. Pastry Competition on Sunday, March 4, 2018. Held in New York City at the 2018 International Restaurant & Foodservice Show of New York, Chef Stephen showcased eight signature desserts, a plated dessert and a custom-made show piece made of chocolate. The 2018 showpiece theme was “The Great Race,” meaning competitors’ inspiration was derived from recognized forms of race, including car racing, swimming, horse racing, running, cycling and boating. “It’s a thrill to be named Pastry Chef of the Year,” said Chef Stephen Sullivan. “I’m honored to have represented Westgate Las Vegas Resort & Casino and the Las Vegas community at this prestigious event. Being a pastry chef is unlike any other job in the world. It truly is an art form and I have dedicated myself to pushing the boundaries of what is possible with desserts.” With more than 20 years of experience in some of the most prominent 16 The SoCal Food & Beverage Professional I March 2018

hotels in the country, Executive Pastry Chef Stephen Sullivan brings an unmatched passion for his craft. He began his career while baking in the United States Marine Corps, where he won several medals while serving in Desert Shield and Desert Storm. Prior to joining the Westgate culinary team, Chef Stephen held pastry chef positions at several prestigious properties around the country, including the Beverly Wilshire in Beverly Hills, the Fairmont San Francisco and The St. Regis Monarch Beach Resort and Spa. In 2016, Chef Stephen was awarded “Pastry Chef of the Year” at the 2016 Las Vegas Food & Wine Festival. Chef Stephen’s interest in constant growth has led him to continually advance his training at schools nationwide, including The Barry Callebaut Chocolate Academy, The Notter School of Pastry Arts, Pre-Gel 5-star Chef Series, World Pastry Forum Classes and Master Classes at Jean-Marie Auboine Chocolate Shop. Jeff Klein/Laura Herlovich jeff@prpluslv.com / laura@mlc-lv.com

www.socalfnbpro.com

Product Review By Bob Barnes

Scottish Tequila? Tequila with a Twist Everyone knows Tequila is made in Mexico, right? How about Scotland? Well, not exactly, but here’s an industry first: The small batch craft tequila company UWA Tequila is made in Mexico but solely ages its super premium triple distilled Reposado and Platinum Blanco tequilas in Speyside Single Malt Scotch whisky casks. The company started its production in large part to its owners’ love for whisky as well as tequila, so decided to marry the two. Both are tequila in its purest form, made from 100% blue weber agave. The result is an expression of honey and vanilla along with earthiness derived from the lowland agave. Whisky and tequila lovers take note: You can now enjoy notes of both in one glass. UWA not only uses Scotch casks, but also wine and sherry casks from all over the world, making it quite a unique Tequila company. The company disparages the stereotypical images of shooting tequila with lime and salt as its products are way too refined not to savor and sip or mix its goodness. www.uwatequila.com

Urban Turban Butter Royale Premium Sauce Indian restaurant Urban Turban’s owner Bhushan Arolkar has made the jump into the retail industry and is now selling his Butter Royale Premium Sauce that can be used in a variety of dishes from curry to pizza and pasta. Since moving to Las Vegas in 2013 to open Urban Turban, this sauce line has been his “American dream” that he has been working to perfect. It’s currently being sold online for $5.99 a jar, but he’s expanding the line and is actively pursuing grocery stores. After tasting it I can verify that it’s delicious by itself, but will lend itself to upgrading just about any dish that could use a bit of help or a touch of the ingredients, which happen to include butter, tomato puree, cream, cashew, ginger, garlic and fenugreek leaves. One suggested use is to add one jar with a cup of water with chicken, vegetables, tofu and legumes (or combination of any or all) and serve over rice, pasta or naan bread. urbanturbanusa.com

Alltech Lexington Brewing & Distilling Co. Introduces Pearse Irish Whiskey to the US Market Dublin’s new boutique Irish whiskey maker, Pearse Lyons Distillery at St. James, was founded by Deirdre and Pearse Lyons in 2013, and is a distillery with history in the remaking. Dr. Pearse Lyons hails from five generations of coopers, who supplied barrels to many of Dublin’s distilleries and the Pearse Lyons Distillery has been putting whiskey away at full capacity, and is now ready to share its spirits with the rest of the world. Imported by Alltech’s US operations, the distillery has introduced four expressions of Pearse Irish Whiskey: The Original (blended Irish Whiskey aged 3-5 years in bourbon barrels), Distiller’s Choice (3 to 9-year-old blend of 7 Irish whiskies predominantly aged in bourbon barrels with a small amount of sherry barrel aged whiskey in the mix), Founder’s Choice (12-year-old single malt Irish Whiskey) and Cooper’s Select (malt Irish Whiskey aged in bourbon cask and finished in first-fill sherry barrels). All four varieties register at 84 proof, or 42 percent ABV. www.pearselyonsdistillery.com

Alive & Well Olives We’ve all heard about the benefits of the Mediterranean diet, thanks in large part to its reliance on antioxidant foods such as those rich in quality fats such as olive oil. To the forefront comes Alive & Well heirloom olives, produced by small, family farms and village co-ops in key regions in Greece that specialize in their respective varietals, following the same traditional agricultural methods used in the region for thousands of years, and harvested from trees, some of which are over 1,000 years old. Each batch of the raw, heirloom olives are sustainably grown and naturally fermented to preserve superior taste and live, active cultures, which are similar to those found in naturally cultured yogurt, cheese, and sauerkraut, delivering naturally occurring probiotics and essential nutrients. Furthermore, the olives go well as a snack, or in salads, charcuterie plates, cocktails, appetizers or entrées; are naturally gluten-free; and are rich in live, active cultures, with 3.6 million CFUs (colony forming units) and 55 million CFUs per jar. Varieties include Kalamata, Greek Mix (Kalamata, Chalkidiki, Atlanti and Green) and Green Rovies olives. AliveAndWellOlives.com

www.socalfnbpro.com

March 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.

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

2018 – A Year for Change and Growth!

I see 2018 as a time of change and growth for many individuals and companies. Let me preface the following article by saying that it is not intended to be an assessment of the current economy, any political opinion (pro or con) or reflect any special interests. It is my personal perspective based upon my ongoing observations, experiences and exposure. In my job, I have the unique benefit of being able to watch and evaluate business trends and employment cycles from the job seeker perspective, as well as have exposure to individual economic impacts via my career and work. What do I mean by that last statement? It means that in the human resources (HR) field I have the ability to observe others, listen to comments and discussions and evaluate trends and outcomes in hiring efforts on a very regular basis. Whether it is an interaction during a new hires’ orientation, talking with a benefits-eligible candidate or conducting an investigation of a workplace dispute— all of these situations offer unique insights into the personal lives of today’s workforce. In HR you interact on a daily basis with individuals at all levels and positions within the organization, and this can be very helpful and useful if you embrace it. But most importantly for me, it helps me to stay in tune with and grounded in what is important in life—being there for the employees and trying to help them.

I also believe that anyone who truly embraces this important role in HR—being a servant to your constituents—that we should refrain from using the word “I” but instead embrace the importance of “we.” The use of words like “we” helps keep in the forefront of your mind the purpose for which you exist. When or if you ever become too self-important, you may begin to lose your insight, your compassion and maybe even your ability to serve those that you are meant to serve. Well, now, back to the topic at hand—outlook for 2018. Here are some areas where I see improvements in the coming year: • Improvements in the business and labor market. • Increased awareness in the area of harassment; focusing on respect and treatment of others. • Interactions with others; listening to and addressing the challenges and issues faced on a daily basis. • Improvements in the area of pay equity and equal opportunity without regard for sex. I am feeling and noticing a change in the prospects for business and for job seekers. Wages are trending higher, jobs seem to be more prevalent and candidates seem to be more optimistic! The events of the last few months

regarding harassment and disrespect have, in my opinion, increased awareness as to the importance of respect and fair treatment in the workplace. There also seems to be some progress in an evaluation of the way in which wages are paid to both sexes. However, far and above more important and telling to me, is the way that individuals are more open and honest (maybe even exposing their vulnerability and fears), by engaging in revealing and sincere discussions about the challenges and hardships that they have experienced in the last few months or years. It is eye-opening and tugs at my heartstrings. It reinforces for me that you can never judge another until you have walked in their shoes. So, in short, here is my prediction for 2018— it will be a year of change, renewed vigor and growth for each and every individual (if you allow it to be). It will be a year of motivation, personal insight and evaluation, and for change. Change can be scary but it can also be rewarding. Look at change as an opportunity to look at life differently, change old habits and for embracing all of the talents and resources that you have to offer.

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.

20 The SoCal Food & Beverage Professional I March 2018

www.socalfnbpro.com

Broads of

Every once in a while, someone in the whiskey industry decides to shake things up by charging a ridiculous amount of money for a limitededition bottle release. In certain cases, the whiskey has been legitimately distilled and aged by the company. Though most of the time distilleries source their juice from other facilities, claim it has been masterfully aged by their in-house expert whiskey warlocks with special wooden spoons, and then bottled and labeled to fool the masses. It’s annoying, and in reality, the only companies to have been truly successful at maintaining a higher price point for vintage releases are those that have been around for many years and can pull barrels from storage to prove it. Scotch and Japanese whisky have some of the most expensive releases in the collectors’ realm pushing upwards of $50,000 in some instances, but these people know their worth and any real whisk(e)y connoisseur will be able to explain why they would purchase a $5,000 bottle of Macallan over some newly revamped distillery claiming to have a special vintage release when they have only been distilling for a few years. It’s actually really easy to source a whiskey and sell it as something else. Let us walk you through the steps. 1. Make a few phone calls to procure product. 2. Get a box (a crafted wooden one, preferably with a branded logo and some sort of metal stamp that signifies authenticity). 3. Put your whiskey in that box. 4. Make someone buy your expensive box with subpar whisk(e)y. That is pretty much how you do it! There’s really nothing in place stopping companies from doing

photo courtesty Whistlepig

photo courtesty TeelingDistillery

Are High Priced Whiskies Worth the Money?

that these days. No one has to release where they sourced from as long as it adheres to production standards. There have only been a few higher priced ones over the years that we’ve really wanted to get our hands on, but the secondary mark up for a whisk(e)y being sold at over 6-10x retail is enough to make consumers seek other alternatives. Also, all of those old frat dudes that hang out at the bar at the Olive Garden boasting about their overpriced Pappy hoard need to just stop. There’s a reason why you have no one to drink it with. With that being said, here are a few whiskies that you should know about in case you’re thinking about hanging out with the Olive Garden bros. Teeling 34-Year-Old Vintage Reserve Single Malt Apparently one of the oldest age statements bottled in the history of the Irish craft. With only 38 bottles available, Teeling has priced each bottle at $5,000 (that doesn’t include a used Honda Civic). The newest Teeling distillery has only been around since 2015, so this whiskey is most likely from an old mish mash Bushmills barrel hoard the family held onto over the years from previous acquisitions. We aren’t saying Teeling whiskey is bad, they’re known for reviving some of the classics such as the Tyrconnell while earning prestigious awards in the process. What we are saying is that even though this is a heavily aged whiskey, at 81.8 proof it’s not going to be something that wows the palate, especially when you can buy approximately 200 bottles of Jameson instead. Old Rip Van Winkle 23 Year We tried the 2017 offering and even though it’s a pleasant sipper, The George T. Stagg Antique

22 The SoCal Food & Beverage Professional I March 2018

photo courtesty Buffalo Trace

BOURBON

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

offering from Buffalo Trace put this bottle to shame. The secondary markup pushing north of $2,600 will make you just want to settle on another wheat alternative such as Weller 12 Year (people mix the Wellers together to get what is known as “Poor Man’s Pappy”). Weller makes Old Rip anyway, so you’re just paying for an older Weller age statement. If you absolutely just have to have a bottle though, the Pappy Van Winkle 15 Year is the best tasting of the Van Winkle offerings. Tastes even better if you can get it at retail for $100. WhistlePig Boss Hog IV The Black Prince With a name that sounds capable of committing identity theft, the Black Prince is a straight rye whiskey bottled at barrel strength that comes with a really neat bottle stopper closely resembling the villainous Bebop from Ninja Turtles (now you’re curious). The bottle and tasting notes have a strong appeal to a lot of enthusiasts who jumped on the opportunity to own a bottle that received Best in Show at the San Francisco World Spirits Competition in 2017. We haven’t seen one in the wild under $550, while all of the rest of their whiskies are priced around $100, which is a normal price point. WhistlePig waited to set the price until after the World Spirits Competition, and well, they thought it justified a $500+ price point. While this is a great sipper, there are plenty of other ryes I’d buy and feel comfortable about drinking at a much lower price. Ultimately, we would drink all of these, on someone else’s dollar. These companies all have some great products, but to someone who wants to sip and savor their purchase, don’t waste your money. 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.

Recapping 2017 Wine & Research

Listen to Your Bubbles! Champagne Acoustics as an Indicator of Quality Generally, it is accepted knowledge that the bubble size and flow in champagne and other quality sparkling wines are an indicator of quality. Many find that the smaller bubbles which rise in chain formation indicate higher quality. Prior researchers have attempted to measure bubble size to prove the theory using technology like high-speed imaging. Recently, in December of 2017, research investigators Kyle S. Spratt, Kevin M. Lee and Preston S. Wilson from the University of Texas at Austin (UTA), presented their research on measuring champagne bubbles at the 174th Meeting of the Acoustical Society of America. The researchers decided to think outside of the box and used a hydrophone device, which records sounds underwater, to measure champagne instead! The question was whether bubble size and distribution of sparkling wine could be measured using acoustic forms of measurement rather than visual. They were able to measure the acoustic frequencies of the bubbles at different stages to determine the size and distribution. It was discovered that the smaller the bubble slide, the higher the pitch. While it might seem to be easy to measure the frequency of sparkling wine, Spratt, Lee and Wilson did run into some initial challenges. Not only did they need a small sized hydrophone to fit in the sparkling wine glass, they also learned that the vessel that holds the sparkling wine matters. Those of us in the beverage industry understand this to be the standard. But do you know why? Glass is a very smooth surface with minimal imperfections, which allows the bubbles to flow freely to the surface. A material, like Styrofoam, however, has many “imperfections” so bubbles will adhere to the surface. As a result, the bubbles in a Styrofoam cup end up being larger with a smaller quantity. For more information, and to listen to the audio clips of the bubbles in the wines from the experiment, take a look at this article from NPR: https://n.pr/2E3lV2H Pricier wines equal higher quality, according to consumer impressions The idea of price as an indicator of quality has also been a longstanding research area that has led to many resulting marketing decisions in terms of beverage labels and pricing. The “marketing placebo effect” takes place www.socalfnbpro.com

when products that are identical are perceived as being different in quality due to price differences. Most research studies use brain activity as one of the confirming measures of good quality taste. Recently in 2017, Liane Schmidt, Vasilisa Skvortsova, Claus Kullen, Bernd Weber and Hilke Plassmann from the University of Bonn, conducted a study that continued to study this concept. What’s interesting about studying brain activity is the way participants are observed. Typically, participants are asked to lie down in an MRI scanner and are fed the wine through a tube or some equivalent means of delivery. In this study, the subjects were provided the price of the wine first, then they were given one milliliter of wine from three types of wine and asked to rate the tastes on a nine-point rating scale. There were three price points, and participants were either given the wine samples for free, or asked to pay 10% of the bottle price to help account for any biases. One week later, a blind taste test was administered for the same three wines, and participants rated the wines with no prior information on cost or payment. As one would expect, the participants rated the more expensive wines at a better taste rating than the “supposedly” less expensive wines. These results, in combination with the MRI scans were consistent in showing that participants thought there was a link between price, expectation of higher value/quality and the brain’s reward/motivation system. This was also in a limited range, as once a wine became “too cheap” in price or quality, there wasn’t this linkage. In summary, with all things being equal with duplicate wines, the resulting taste is better when there is a higher quality expectation from the consumer that is due to the price. To learn more about this study, go to: https://www.sciencedaily.com/ releases/2017/08/170814092949.htm For those of you who enjoy reading about the science and research in the food and beverage field, there are some great resources to learn from. To keep up with current beer and wine research (summarized in layman’s terms) in the science field, bookmark this website https://www.sciencedaily.com/news/plants_animals/beer_and_wine/ Until next month, Cheers~! Alice March 2018 I The SoCal Food & Beverage Professional 23

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

ENTERTAINMENT HIGHLIGHTS

The Neon Museum unveiled “Brilliant!” audiovisual immersion 30-minute outdoor experience using technology advances to reelectrify 40 monumental examples of the museum’s vintage signs. REVIV IV Wellness Spa, a global wellness provider of signature IV therapies and booster shots, will open at The Cosmopolitan.

“America’s Got Talent” mime alumnus Tape Face starts a multi-year residency March 16 at Harrah’s in a new intimate “House of Tape” showroom. “Absinthe” on May 14 will go to 14 shows per week performing two shows nightly 365 days a year at Caesars Palace.

Las Vegas entertainers Clint Holmes and Earl Turner are headlining together with an eightpiece band in “SOUNDTRACK: Your Songs. Our Stories. The Show” at the Westgate. Alanis Morissette will visit the Pearl Concert Theater at the Palms Friday, June 22. Paul Simon, 76 and retiring from touring, will bring his “Homeward Bound—The Farewell Tour” to the MGM Grand Garden Arena May 27. ZZ TOP has a limited engagement at The Venetian Theatre April 20, 21, 25, 27 and 28. Pink has set a second date at T-Mobile Arena May 25 and 26. Portugal. The Man will appear at The Chelsea inside The Cosmopolitan Friday, April 13. Cher witnessed the new musical and water show at The Fountains of Bellagio entitled “Believe” honoring the superstar who headlines again at the Monte Carlo’s Park Theater May 2-19. Ryan Whyte Maloney, a four-chair turn contestant on “The Voice,” has joined Tuscany’s weekly lineup at Piazza Lounge on Thursdays at 7:30 p.m. Pop rock group Haim with their spring headlining tour, “Sister Sister Sister,” will stop at the Pearl Concert Theater at the Palms Friday, April 13. “Legends in Concert” at the Flamingo, celebrating its 35th season, is featuring a cast paying tribute to Elvis Presley, Aretha Franklin, Sting and a young Michael Jackson played by Broadway veteran 16-year-old Nathanial Cullors through May 17.

DINING DELIGHTS

Gordon Ramsay opened his first eatery inspired by the global hit television show Hell’s Kitchen at Caesars Palace for lunch and dinner. The 300-seat immersive destination transports guests to the studio set.

Giada De Laurentiis opened her second Las Vegas-restaurant, Pronto by Giada, at Caesars Palace serving her signature California-Italian fare in abbreviated time and casual format starting at 6 a.m. daily. Manchu WOK with more than 130 stores worldwide opened in the food court at the Plaza downtown. Eureka! restaurant opened on Fremont Street across from the El Cortez with an industrial modern design, spacious interior and patio. Flock & Fowl, known for its “perfect plate of chicken rice,” opened its second valley location at The Ogden downtown in space formerly occupied by Itsy Bitsy Ramen & Whisky. The 12th annual Vegas Uncork’d by Bon Appétit will return May 10–13 with a lineup of world-renowned chefs, master sommeliers and cutting-edge mixologists from Caesars Palace, The Cosmopolitan, The Cromwell, MGM Resorts International, The Venetian and The Palazzo. Todd English P.U.B. is gone next to Aria and the makeover is The Pub. Cabo Mexican Restaurant, which opened at Boulder Station in 2011, was changed back into Guadalajara, which originally opened there in 1994 with authentic Mexican dishes and generous portions.

ABOUT TOWN NEWS

New York developer Steve Witkoff plans to turn the never-completed Fontainebleau into The Drew Las Vegas by late 2020 offering three hotel experiences: JW Marriott, Edition and the Drew. Wynn West hotel is being planned across the Strip from Wynn and Encore. Meanwhile, Wynn Resorts is also building a $1.5 billion, 47-story, 1,500-room hotel, convention center and lake resort, Paradise Park, behind the current properties. The Mob Museum downtown debuted its major first-floor renovation, which includes a new exhibition Organized Crime Today and for extra fees two experiential spaces Use of Force Training Experience and Crime Lab. In two years, Raiders’ football will move to Las Vegas; meanwhile, the Raiders preview center with memorabilia opened in Town Square.

24 The SoCal Food & Beverage Professional I March 2018

The 2018 Monster Jam World Finals XIX will take place March 23-24 at Sam Boyd Stadium at 6:30 p.m. with Pit Party fan access during the day. The theme for this year’s three-day EDC (Electric Daisy Carnival) is “Kinetic Love,” May 18-20 at the Las Vegas Motor Speedway with a lineup of more than 250 top dance music artists. Wreck Room is a new 30-minute rage room destruction experience offering “smashing good time” in a controlled environment in Chinatown. At New York-New York, the 21-year-old Big Apple Roller Coaster ride has been modernized with a new 3½-minute Virtual Reality Experience wearing wireless headsets. AREA 15 weaving immersive experiences, restaurants, bars and nightlife together is on the horizon for mid-2019 on vacant land near Palace Station. The eighth annual Great Vegas Festival of Beer produced by Motley Brews will return for two days Downtown April 6 and 7. Downtown Grand created the city’s first “Bed & Brewski” hotel room package with private tours of nearby Tenaya Creek Brewery and beer discounts. Lolli & Pops, a growing mass-premium candy company, opened its first Nevada location at Fashion Show mall. The 17-year-old Palms’ marquee sign is getting replaced by an all-digital message board later this year. The world’s largest free-standing outdoor sign at Westgate standing 28-stories tall has received a major digital upgrade in partnership with New Tradition. Caesars Entertainment properties in Las Vegas are introducing Ivy, a 24-hour virtual concierge service created by Go Moment. www.socalfnbpro.com

By K. Mike Masuyama Ph.D.

COOK•EAT: Asia Asian Foods for Health

Despite great efforts by the emperors in China, no single magic food was discovered for healthy longevity except at an imaginary ShangriLa. Neither was anything found in the west. In reality, our desire for healthy longevity could be apparently achieved not by what to eat but how to eat. The Asians’ healthy longevity has likely been derived from their omnivorous eating, as many agree. That is, eating of a variety of foods from plant and animal origins in a well-balanced manner. The food supply in Asia also contributes to its eating habit. Most Asian regions are located in monsoon tropical-subtropical climate zones where lots of the vegetation of grains and vegetables are grown. Besides, plenty of rain creates fresh water lakes and rivers, which also provide aquatic creatures of plant or animal origins in addition to those from surrounding seas or beaches. Asian omnivorous eating is a result of food supplies from natural environments. In addition, most Asian territories have been under the influence of Buddhism, which discourages killing animals to eat. This idea is based on reincarnation of living creatures; in other words, you may be reborn as a cow or sheep in the next world. However, many eat anything with four legs except for tables or chairs. Among the four legs, some food taboos are enforced like no pork or no beef in the Middle East or Asian sub-continent, respectively. Fish and aquatic creatures are exempted from this ideology. In the place of protein from animal origins, beans and aquatic creatures are consumed. In addition, protein in grains supplies this essential nutrient. Accordingly, Asians diets consist of a little bit of animal foods and lots of grains and vegetables, for being omnivorous. A Japanese national dietary guideline recommends eating at least 30 kinds of foods a day to be healthy. When an economy rises, people demand more animal foods. When consuming more animal foods in an omnivorous diet, people would become more active, which would possibly apply toward economic activities. In today’s China, as a good example, people eat more chicken or pork or many-dish banquet meals, which appear to make more economic progresses. With thick purses, they visit tourist destinations of the world today, so as Japanese did some 50 or so years ago. As a consequence, people face new health issues which could arise from the increased animal food intake. An epidemiological survey shows more western style diseases like stroke or high blood pressure symptoms among Japanese descendants in Hawaii in comparison with Japanese in Japan. The reason for it is claimed due to the increased intake of animal foods by such Hawaiians. In Japan animal food, or rather American style eating, is often blamed for these geriatric diseases, which discourages eating burgers and French fries. I think it might be partially fair or partially unjust to say this. Though, it might not be easy to practice the best way to be healthy. We are not Zen monks who are pure vegetarians, we are not strongly willed 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.

to practice so-called ideal eating only, and it is not easy for us to avoid all food additives or a drop of alcohol. If we try to practice something good for health out of the Asian eating, eat more veggies, not only leafy greens but also root veggies, and eat not excessive animal food like meat or cheese. Rather, eat more sea veggies, all parts of animals like people in Okinawa who have the longest healthy life in the world. Be omnivorous by eating more than 30 kinds of food in a balanced manner. Can you do that? Try at least once in a while! The healthy longevity is a combined practice of good eating/nutrition, moderate exercise and adequate rest. Eating is likely the hardest among the three. Personally, I try best not to take excess amounts of foods on a plate at a buffet. No going back for more food. It sounds easy but hard to practice.

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 March 2018 I The SoCal Food & Beverage Professional 25

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. Many shows-expos-events are of a national importance in the industry and take place in Las Vegas, which is a short flight or drive from Southern California and are very much worth the trip.

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

page 21

Rodney Strong Estate Vinyards www.rodneystrong.com

page 28

Deep Eddy Vodka www.deepeddyvodka.com

page 13

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

page 18

UNLVino unlvino.com

page 27

White Soy Sauce www.whitesoysaucefood.com

page 25

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! l www.pizzaexpo.com 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

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

page 2

page 19

April 14 the 44th Annual UNLVino, Las Vegas’ longest running fundraiser, will be held at the Keep Memory Alive Event Center at Cleveland Clinic Lou Ruvo Center for Brain Health and will feature world-class wine, champagne, sake and craft beers along with award-winning chefs and bites from 50 restaurants. unlvino.com April 28 the Power of Love Gala at the MGM Grand Garden Arena, Las Vegas’ premiere fundraiser event, is an annual celebration of life that was created to raise money for the Cleveland Clinic Lou Ruvo Center for Brain Health’s programs and services and is an evening you will want to remember as you Keep Memory Alive. www.keepmemoryalive.org 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 26 The SoCal Food & Beverage Professional I March 2018

www.socalfnbpro.com

LOOKING INTO THE FUTURE by Romero Britto

ONEMEMORABLENIGHT KEEP MEMORY ALIVE EVENT CENTER AT SYMPHONY PARK

For more information, visit:

UNLVINO.COM | #UNLVINO Proceeds benefit

TAKE A SIP FOR SCHOLARSHIP!

SATURDAY, APRIL 14th, 2018 | 7-11PM

You must be 21 to attend. No refunds.