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Issue 6 Volume 17
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What’s Brewing ICON’s Jonathan Ward at GO Campaign’s Cars & Casino Benefit
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June 2017
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CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER Welcome back to The SoCal Food & Beverage Professional June issue where summer is all but moved in and temps are slowly heading upwards soon to bring some beautiful coastal outdoor dining to Southern California and great seasonal fruits and vegetables to your plates!
Cover And what goes better with summer than a good cold microbrew from any of the 100+ breweries of SoCal, which brings us to our June cover feature: Go Campaign’s Cars & Casino 2017, the annual benefit that raises funds for the GO Campaign, which possessed a craft beer element again this year and was experienced by our own David Mulvihill, which he reports on in his monthly What’s Brewing column. So read on…
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On Page 19 Chef Alan explores the flavor senses and one that is emerging from its Asian beginnings, UMAMI, and how it is related to the rest of our taste glands. Plus, the locations in the mouth where you will experience the tastes including umami and what foods are associated with these tastes. Want to learn something? Read on… Page 24 has our favorite HR specialist Linda Westcott-Bernstein reporting on her insight into “Finding Balance in Life and Keeping Perspective” with her monthly column Human Resources Insights. Please take a few minutes to read this inspiring article where you could have the chance to relax and focus better on your endeavors. Don’t forget to send Linda your question of the month. CHEERS! MIKE FRYER
Page 4 Hot off the Grill!
Page 5 COOK•EAT: Asia Sushi, Kimchi, Chow Mein & Burger
Page 6 Made from Scratch Making Good Sourdough: PART II
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Page 22
COVER FEATURE
Product Spotlight
What’s Brewing
Refreshing Fruit Beers for Hot Summer Days
Page 16 Food for Thought Seasonal Product to Start You out for Summer
Page 24 Human Resources Insights Finding Balance in Life and Keeping Perspective
Page 17 Product Review
Page 8 Twinkle Toast Paint the Town Pink
Page 10 Brett’s Vegas View
Page 11 The Bottom Line Social Media Insights: Sometimes You Gotta Pay to Play
25 www.socalfnbpro.com
Page12 Foodie Biz
Page 25 Page 18 Wine Talk Wine Theme Parks… A Wine Lover’s Dream Come True!
Newport Beach Film Festival 2017
Page 26 Page 19 Chef Talk Umami
Events Ad Index ACF Chefs of SoCal
Page 20 Las Vegas Epicurean Affair
June 2017 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!
June 2017 Mike Fryer
Sr. Editor/Publisher
Restaurant Editor Ben Brown attended the second annual Masters of Taste on the field of Pasadena’s iconic Rose Bowl. Despite a brief but torrential downpour of rain, the event was nothing short of exciting and delicious. It was quite a month for food festivals at that. Check out Ben’s Foodie Biz column for recaps on the Orange County Wine Festival, Santa Clarita BBQ and Beer Festival, Taste of Downtown Glendale, and of course, highlights from Masters of Taste.
Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@socalfnbpro.com
Juanita Fryer
Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@socalfnbpro.com
Juanita Aiello
Bob Barnes
Editorial Director bob@socalfnbpro.com
One of the “Best Bets” for an up-and-coming company is Beyond Zero, which has developed a countertop machine that actually freezes any type of alcohol into an ice-cube size portion. Your choice what you want to do next, but it is ideal for drinks that you like cold but without the melting of ice. Here Owner/Developer Tim Couch presents the product with his associate at the NRA Show in Chicago recently. Tim tells us he will be entering the western states market this year and we are looking forward to it!
Ben Brown
Restaurant Editor ben@socalfnbpro.com
One of our good friends and associates, Tony Abou-Ganim, was in Chicago recently for the NRA Show 2017 and to judge the Star of the Bar, an internationally held competition with some of the best bartenders and mixologists from around the world. Tony works around the world developing bar menus and has written several books on bartending and mixology. Here Tony is seen with several personalities, at the Judges’ Stage Table.
Adam Rains
Creative Director juanita@socalfnbpro.com
Beverage Editor adam.rains@socalfnbpro.com
Advertising sales@socalfnbpro.com
Article Submissions/Suggestions articles@socalfnbpro.com
Calendar Submissions calendar@socalfnbpro.com
Website webmaster@socalfnbpro.com
Press Relase Submissions news@socalfnbpro.com
General Information info@socalfnbpro.com
@socalfnbpro
The SoCal Food & Beverage Professional
CONTRIBUTING STAFF
Legal Editorial Advisor Andrew Matney
Journalist Apryl Bruso
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist What’s Brewing David Mulvihill
Journalist Food for Thought Les Kincaid
Journalist Hungry for PR Jen Morris
Journalist John Rockwell
Pre-Press Technician Brandon Yan
Journalist Good for Spooning LeAnne Notabartolo
Journalist East Eats West K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Linda Duke
Journalist Heidi Rains
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
Journalist Lisa Matney
Journalists Elaine & Scott Harris
Photographer Bill Bokelmann
Photographer Joe Urcioli
Journalists The Cork Dorks Erin Cooper & Christine Vanover
Master Sommelier Joe Phillips
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COOK•EAT: Asia Sushi, Kimchi, Chow Mein & Burger
By K. Mike Masuyama Ph.D. 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.
Sushi from Japan, Kimchi from Korea, Chow Mein from China are representing Asia foods, reflecting from respective food cultures, nurtured under a strong influence from China. Chow Mein is an outcome of cooking with vegetable oil under high heat in a wok. Anything can be added: plants, and land or aquatic animal foods. It can be seasoned or flavored by salt or sauces from soy, grains, fish, often hot or sour. At a fast Chinese food chain restaurant, Chow Mein is one of two items (another, fried rice) to complete a meal. Chow Mein can be served with a little bit more chicken, pork, beef or even shrimp like a house special for lunch or dinner itself. These ingredients for Chow Mein or fried rice, except for noodles or rice, can be minced to pack into a dumpling just like ravioli. A dumpling is another popular Asian food, sold frozen at retail stores but Chow Mein is hard to find except for Yakisoba, a Japanese version of Chow Mein, at Costco. Kimchi is fermented pickles of Nappa cabbage, daikon and often other vegetables with garlic and hot pepper. For authentic ones for rich families, tiny shrimps, squid or even raw beef can be added. People would notice it when served at a next table by its smell. It is a must for Korean people to eat meals as you see it among small plate dishes in the middle of the table at a Korean restaurant. Without Kimchi, a Korean meal is almost handicapped. A legend tells a Korean team had lost a world soccer game without it. One thing you must know, of an aftereffect the following morning. Your breath. I personally try to refrain from eating it before a dentist appointment or an important business meeting. Eating together may be okay at a date dinner table because both will smell the same. This used to be a joke for fun among foreign students in the past but it may be a little bit offensive nowadays? Sushi also plays a role to eat cooked rice along with seafood or vegetables. It is a complete meal to supply animal protein, carbohydrate and vegetable. Sushi is unique among Asian foods, though, in term of eating something “raw,” though people near the ocean eat seafood uncooked right after being caught. At inland locations, foods are prepared by cooking by heat to minimize food safety issues in tropical or subtropical climates which may cause food spoilage, poisoning or simply stomachache or diarrhea easily. Sushi started for preserving fish, not for eating rice. Instead of fermentation, though, vinegar was later added for an acidic condition. Hygiene is a must when making sushi, not only with uncooked fish, but also kitchen goods like a knife, chopsticks, chopping board, or kitchen cloth. Everything must be absolutely clean, free from pathogens. You notice sushi chefs wash their hands frequently when making sushi. Disposable plastic gloves are an option or required in some municipalities. These represent food cultures in our market of Chinese, Korean and Japanese foods. Though, they are often served together in an Asian section at buffets. It is delightful to eat authentic dishes at respective Asian restaurants, but eating all of these together is also enjoyable for tasting all Asian tastes at one shot. Is it against authenticity or tradition? A buffet, remember to not eat too much. These Asian foods can be blended into our burger food culture. A chunk of Kimchi can be added to burger vegetables. A Kimchi hot liquid can be mixed in mayo for a Kimchi flavor sauce for a burger. Good it is! A medium-rare Ahi tuna in a submarine or sandwich bread with tartar sauce. A fish burger in a semi-sushi style! Burger with Chow Mein on the side! A good congeniality! More for fusing the Asians into the western, or vice versa. West eats west and east at the same time. Not bad!? www.socalfnbpro.com
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 June 2017 I The SoCal Food & Beverage Professional 5
Made from
By John Rockwell
SCRATCH Making Good Sourdough
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
PART II
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.
The finished product. When serving loaves to my students, I like to pre-cut the loaves and package them nicely.
Since I began making sourdough bread a couple of months ago, I have made around 100 loaves in my small home kitchen. I give away a lot of loaves, and I’m always asked, “What’s your recipe?” Unfortunately, bread, cheese, and beer—any living food—is not about the recipe. These “living” food products are more about developing a process. That process includes more than “amounts” of ingredients— it also includes time, temperature, and perhaps most important in bread, the handling of the ingredients. After loaves and loaves have been made, you gain an instinctive idea for what the food is “doing” at any given time: has the dough risen enough? Is it ready to shape? Is it properly proven? The details of that process are what
All you need to make bread is flour, water, starter (yeast) and salt. Kitchen scales are everywhere these days.
create the product—not the ingredients. Sourdough bread is relatively inexpensive to make. When not figuring for equipment, the price for good raw materials (unbleached/ unbromated enriched bread flour) can be under $1 per loaf—a lot less if you use bulk bleached bread flour, and a little more if you use specialty or organic grains. The idea of making a 17cent loaf using bulk bleached flour is tempting until I remember that the whole reason for making something at home is so we can make something of better quality—something more digestible, and without the additives the food industry thinks we need to make a food product “pretty.” Even at $1 a loaf, the few extra cents
Some recommend pre-mixing your starter with your water, but it’s just a recommendation. I use 750g water and 200g starter.
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is worth it when considering you’re providing something better for your family and friends. When considering similar artisan breads run anywhere from $5-10 per loaf in specialty bakeries, it’s still quite a deal. Tools can be a small expense. Though not required, these make breadmaking easier, especially if you’re like me and you want to bake on a regular basis, or bake in bulk: • kitchen scales (this is absolutely essential, actually) ($20-30 at any superstore) • food-grade square containers with lids and plenty of space left over for storing dough (about $5 each) • bannetons—stairstepped wicker baskets for proofing (about $10-15 each) • a Dutch whisk—a strong wire-whisk designed for incorporating water and flour (about $10-20) • some kind of oven-safe cloche--an inverted bowl, roasting lid, or Dutch oven for steaming bread (spend as little as possible, or buy $500 Le Creuset Dutch ovens—up to you!) • a stone or roasting platform pan that can be enclosed by the cloche • a bread lame—razor tool for the quick scoring of dough ($10-20) • plastic scrapers ($5-10) • rice flour and corn flour (Cost varies; I use Bob’s Mill brand—dependable and highquality) • parchment baking paper for easy loaf movement during and after the bake (Get the cheap superstore off-brand and ignore the “420 degree maximum” warning.)
Here we’ve got 802 grams of bread flour. The remaining 198 grams will be a whole wheat flour to add texture and flavor.
Before it’s mixed, it looks pretty messy. Total weight will be about 1,950g, and with 750g water, that means it’s a 75% hydration dough.
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I used to hand mix, which is extremely messy. The Dutch Whisk is a rigid tool that can incorporate water and flour in a matter of seconds.
After about 30 seconds, the water is fully incorporated, but there is still residue on the sides of the bowl.
Initially, I was confused by the variety of recipes for sourdough. Everyone seems to do it differently. I’ve come to the conclusion that the most important principle to use is that my breadmaking process should fit my schedule--like the men and women of the prairie in 19th-century America, one shouldn’t have to readjust life. I’m going to share my process here, but keep in mind it’s not the only way to get from flour to loaf. Prepare your starter If you’re making starter for the first time, you begin with equal weights flour and water and let it sit. After a couple of days, discard half, and then “feed” it with equal weights of flour and water for about a week. Once the starter is going (rule of thumb is it doubles in visible size hours after a feeding), it can be stored on your counter or in the refrigerator, discarding and feeding it the same way every two to three of days. Typically I will feed my starter about eight hours before mixing dough. For every two loaves, I need about a cup (200 grams) of active starter. I’ll usually do my feeding before I leave for work in the morning, and it takes about two minutes. I use large Ball jars and keep the lid very loose just in case it rises very high. Flour weights: the “recipe” To form the dough, I use a grams scale. In a stainless steel, glass, or very large tupperware mixing bowl, I dump 1,000 grams of bread flour (high-protein). If I’m using whole wheat--white or “red”--I usually mix anywhere from 10-30% into my dry flour (700 grams white, 300 grams whole, for example). The more whole wheat you use, the more the sharp bran will “cut” the glutens, yielding a slightly denser loaf. For me, the trade off with whole wheat is getting a loaf that is more visually appealing—because the gluten strands are clearer when the loaf “pops” in the oven—and of course the bread tastes better. I’ve used 50% whole wheat with success, but that will make for a very dark loaf (if you’re using red). Hydration, incorporation, autolyse Hydration is the ratio of water mass to 1,000 grams of flour. If you use 750 grams (mL) of water, you have a 75% hydration dough. At home, it is possible to use pretty low hydrations (60% range), but keep in mind that hydration is counterintuitive--lower hydration doughs will not be as manageable and easy to shape, nor will they have as much oven spring. I find that whole wheat soaks up more water, so if I want a more manageable dough, I must Over the next several hours, with a hand, I will “stretch and fold” the use at least a 70% hydration dough. wet dough in food-grade buckets. This While the mixing bowl is still on the develops glutens and laminates air scales, I add the water and the 200g pockets into the dough. of starter. The final weight of the www.socalfnbpro.com
Bowl residue sticking to the sides can be scraped down using a rigid plastic scraper. These are essential for unsticking dough from surfaces.
Salt is added at the first stretch and pull. For every 1,000g of flour, add about 22g salt. Believe it or not, salt adds to the flavor.
contents ends up being around 1,950 grams. When I began doing this, I incorporated the starter into the water and then added the liquid into the flour. I would mix by hand. This was too messy for me, and I found two tools that helped immensely: a Dutch whisk and a plastic dough scraper. A Dutch whisk makes incorporation a snap, and I can now incorporate all dry matter in seconds, scraping down the flour stuck to the edges with the bread scraper. Once incorporated, you must let the dough rest for 30-45 minutes-breadmakers call this autolyse. I have worked with dough many times where it initially feels underhydrated and firm, but 30-45 minutes later is perfectly manageable and relaxed. This hydration and manageability is essential in developing gluten--without gluten development, the dough will have trouble holding the air exhaled by the yeast. Salt and “stretch and fold” The rest of the breadmaking process is a process where the dough is stretched and relaxed as layers of air are built into the dough. Salt inhibits yeast, so it isn’t incorporated until this part of the process. At the first stretch and fold I add 22 grams of untreated salt--pickling/canning salt is best because it has no de-clumpers or additives. I simply stretch one corner to the opposite corner and flip the dough. It is hydrated, so it reincorporates into itself. I stretch every hour for about three or four hours, or until the dough feels “pillowy” to the touch. Obviously shaping, proofing and baking are next, and these are an art form in and of themselves, because they will determine how the loaf “moves” when it is placed into a hot oven. Next month I will discuss these very important last steps of the process in making great homemade sourdough bread.
Sourdough dough is loose and incorporates back into itself when stretched and folded. This gluten development is essential for later dough shaping.
Once the dough becomes “pillowy” it is ready for cold rest/fermentation for 48 hrs. Here you can clearly see the air pockets that are developing, and they will continue to develop in the cold.
June 2017 I The SoCal Food & Beverage Professional 7
Photo by Erin Cooper
Twinkle Toast
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
We are the first to admit that the struggle has been real for rosé drinkers in Las Vegas. Despite our desert temperatures, we were fashionably late to discovering the latest trend of “Rosé All Day” but are happy to report that we have finally joined the party. Take a look around, and you will find still rosé on many by-the-glass menus as well as in new featured cocktail programs and in the hottest new trend, Frosé. Frosé is a slushie made from still or sparkling rosé, and can currently be enjoyed at Giada, Topgolf, Cosmo pool and Drai’s to name a few. In order to make Frosé, a rosé wine is combined with simple syrup, and possibly fresh fruit, and is then mixed in a machine, just like the ones used to make margaritas and daiquiris, in order to be transformed into a frozen treat within minutes. In addition to Frosé, rosé is beginning to feel the spotlight on many cocktail menus. Southern Glazer’s Wine and Spirits’ own Executive Director of Mixology and Spirits Education, Francesco Lafranconi, has recently shared two stellar recipes for you to try and enjoy:
BERRY ROSÉ 3/4 oz. Grand Marnier Raspberry Peach (Collection N2) 3/4 oz. Belvedere Peach Top up with Moët-Chandon Ice Rosé Method: pour the ingredients in a champagne flute or coupe. Add 3 frozen raspberries, stir and serve with oils from twisted lemon peel. PICNIC BY THE SEA 1 oz. Absolut Lime 1/2 oz. St-Germain 4 oz. Whispering Angel Rosé 2 mists of Lejay Crème de Cassis 1 oz. club soda Method: pour the ingredients in a white wine glass with few ice cubes, stir and serve with 3 red grapes cut in halves, 3 blackberries and zested lime peel. SGWS’ Assistant Director of Wine Education, Jessica Waugh, believes that many of the common misconceptions regarding the flavor profile of rosé wines come from White Zinfandel, made famous by our friends
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at Sutter Home. Because of the immense popularity and widespread success of White Zinfandel, people often expect that all pink or rosé wines will be sweet. For those looking for a dryer style of wine, Waugh states that, “once you talk someone through it, and they taste a good one [rosé], they are usually hooked. You get the crisp, refreshing quality of a white wine but the oomph and structure of a red. It’s the best of both worlds in one glass!” Will the efforts of Las Vegas restauranteurs and sommeliers help shift the mindset of its residents and tourists? We certainly hope so. If you are like us and can’t get enough delicious rosé, check out a few of these local and Strip spots, and join us in painting the town pink! • Ruinart Rosé at Zuma inside the Cosmopolitan Hotel & Casino • Gerard Bertrand Jefferson Cremant Rosé Endless Rosé Brunch at Bardot • Rosé All Day every Friday at Andiron • Rosé All Day Sunday Brunch at Bottiglia at Green Valley Ranch www.socalfnbpro.com
Brett’s
By Jackie Brett
Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. She is also an instructor covering Special Events at CSN- College of Southern Nevada.
ENTERTAINMENT HIGHLIGHTS
Janet Jackson’s four-month State Of The World fall tour will visit Mandalay Bay Events Center Saturday, Oct. 14. Il Divo - This is Your Night: Live in Las Vegas will highlight the international quartet at The Venetian six times from Sept. 20-30. Lady Gaga will appear twice at T-Mobile Arena with her Joanne World Tour Friday, Aug. 11 and Saturday, Dec. 16. Sex Tips for Straight Women from a Gay Man featuring reality star Kendra Wilkinson and Jai Rodriguez of Bravo’s Queer Eye For The Straight Guy opened at Paris with 7 and 11 p.m. shows nightly except Wednesday through Aug. 20.
Fremont Street Experience’s free 9 p.m. outdoor Downtown Rocks Summer Concert Series headliners include: July 3 Ann Wilson of Heart; July 22 Good Charlotte; Aug. 12 Rick Springfield; Aug. 26 Seether; Sept. 1 Collective Soul; and Sept. 30 Chevelle. Topless revue X Burlesque at the Flamingo celebrates 15 years by introducing new costumes and dance numbers. Golden Nugget’s star lineup for the National Finals Rodeo Dec. 7-16 includes: John Michael Montgomery Dec. 7; Brenda Lee Dec. 8; Pam Tillis and Lorrie Morgan Dec. 9; Charlie Daniels Band Dec. 10; Ronnie Milsap Dec. 11; Tanya Tucker Dec. 12; and Clint Black Dec. 14, plus more TBA. The Super Summer Theatre’s 2017 season at Spring Mountain Ranch State Park will feature: The Wedding Singer June 7-24; In the Heights July 12-29; Man of La Mancha Aug 9-26; and Mel Brooks’ Young Frankenstein Sept. 7-23.
Jeff Dunham with his colorful sidekicks will bring his Perfectly Unbalanced International Tour to The Colosseum at Caesars Palace with 12 dates June 16 through Aug. 30. Grand illusionist David Goldrake, “The International Man of Mystery,” will make his Las Vegas-residency debut this summer at the Tropicana with his show Imaginarium. Burlesque’s Dita Von Teese will appear at the House of Blues at Mandalay Bay with her The Art of the Teese variety show Monday, July 10. Her decadent spectacle includes a new martini glass with 250,000+ Swarovski crystals. Clint Holmes is headlining the Golden Nugget with a limited-residency Tuesdays and Wednesdays through August. The 21st annual Electric Daisy Carnival dance music festival is at the Las Vegas Motor Speedway June 16-18. Golden Rainbow’s annual variety show fundraiser Ribbon of Life will be held at the Tropicana Sunday, June 25. Comedy-magician Piff the Magic Dragon, an America’s Got Talent finalist, has 40+ days of performances with his Chihuahua Mr. Piffles through July 4 at the Flamingo.
Celebrated multi-Michelin star Chef Gordon Ramsay will open the very first Gordon Ramsay Hell’s Kitchen inspired by the hit TV show Strip-side in front of Caesars Palace this winter marking his fifth eatery in Las Vegas. Food Network star Giada De Laurentiis will open her second restaurant in Las Vegas at Caesars Palace. Smith & Wollensky on the Strip closed May 28 and will announce another location in the future. Michelin-starred Chef Bryce Shuman with partner Sydell Group will open Primrose at Park MGM this fall featuring a South of France-inspired, vegetable-forward menu in a country house setting with a lush garden. Brothers David Morton of DMK Restaurants in Chicago and Michael Morton of Morton Group in Las Vegas have their first partnership to open MB Steak at the Hard Rock Hotel and Casino. The buffet at the Eastside Cannery has closed. Jared’s Old Fashioned Hot Dogs & Hamburgers is now open daily 11 a.m. to 4:30 p.m. at Pawn Plaza.
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Waffle Bar Las Vegas opened a new location at Tivoli Village with an expanded menu offering breakfast, lunch and dinner. Therapy restaurant on East Fremont Street launched its handcrafted Therapy Whiskey and Therapy Atomic Beer. Tennesseasonings opened at 7315 W. Warm Springs Road featuring regional-specific East Tennessee BBQ.
ABOUT TOWN NEWS
photo by Erik Kabik
photo by Todd Rosenberg
DINING TIDBITS
photo by Madison Freedle
Email: jackiebrett@cox.net
The Plaza is adding more gaming options including a new Keno lounge, wide variety of slot machines with high payouts and new hitech LED roulette tables. The Golden Nugget is hosting the 10th annual Grand Poker Series May 30-July 3 with more than 90 poker tournaments. Chumlee’s Candy on the Boulevard is the new store at Pawn Plaza. Austin Russell nicknamed Chumlee is a cast member on History’s Pawn Stars. Magical Memories featuring Disney Fine Art opened at The Forum Shops at Caesars Palace. The gallery is designed with themepark inspired special effects. Circus Circus’ new expanded pool experience offers Splash Zone with three water slides, Splash Pad with special water features and Splash Snacks mobile food truck, plus more. The new Bellagio Gallery of Fine Art exhibit running through Sept. 30 showcases the life and legacy of Muhammad Ali. The 1950 landmark Mission Linen building is under redevelopment over the next 12 months to become a Class A creative office and entertainment space. Star Trek fans will descend on the 16th annual convention, Aug. 2-4 at the Rio. On Aug. 4, the ZERO-G Experience with host Star Trek legend William Shatner will include zero gravity flying with a few fans. The Flamingo is hosting Beach Club at Night, a weekly Wednesday nighttime bonfire pool event through September with DJ Tavo, cocktails, games, etc. www.socalfnbpro.com
By Ben Brown
The Bottom Line Social Media Insights: Sometimes You Gotta Pay to Play
Social media marketing is quite easy for establishing a strong base— just create your profile and post regularly. But to really get your message out to a broader audience, there’s an intricate ecosystem involved, and it involves taking out your checkbook. One of the most difficult things to do in any business is pay any kind of marketing effort. Results aren’t as tangible or secure as any kind of capital investment—“Why should I pay for a Facebook ad when I can put that money toward new patio heaters?” one might ask. At the same time, we now live in a world where so much of marketing can be free. “Why should I pay to advertise on Facebook when I can post for free?” is another common question. Paid marketing, however, is a necessary evil if you are truly serious about getting the word out to new potential customers. The key word here is new. Let’s take a closer look at the kind of difference paid marketing can have over the free alternative… We’ll use Best Burgers as a fictional example. Best Burgers is a successful fast-casual spot with several locations across Los Angeles. They have a strong local following that hounds over—you guessed it— burgers. Best Burgers is now expanding to San Francisco and wants to make its presence known up north. Here’s the first path Best Burgers can take: The free path • Best Burgers lines up a bunch of great posts on its social media channels: Facebook, Instagram, Twitter, maybe even Snapchat. • They use all the right hashtags that apply to San Francisco. • They make a great video to post to their YouTube account and tag it with all the right terms for San Francisco. Do these marketing tactics sound familiar? They’re certainly among the most commonly used. They also all fall under one central theme and huge hindrance: they mostly reach the people who are already in the know or actively looking. Think about it: When you post on your social media page, the only people who see it are those who are already following you. Sure, you may get a few people to share your post, but for the most part you’re speaking to a pretty closed-off network. Sure, there’s a chance that www.socalfnbpro.com
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.
your post may ‘go viral,’ but relying on that one-in-a-million chance may not be the best payout for the time and energy that it takes to manage a proper social campaign. Think about other traditional marketing methods for a restaurant new to the area. Best Burgers may have a grand opening sale with great discounts to attract local foot traffic. They may invite local food writers in to review the place and share with their subscribers. Both of these examples are aimed to attract new people who were previously unfamiliar with the Best Burgers brand. This same mindset should be applied across your marketing channels, social media included. So here’s the road less traveled, especially by smaller restaurants that don’t believe they have the budgets required to advertise on social media: The paid path • Sponsored social media posts and videos that are geared up to appear only to people who live within 10 miles of the new Best Burgers location, who are prone to loving burgers and the type of atmosphere Best Burgers conveys • Supplementing these ads with a call to action, such as leading them to the Best Burgers website or informing them of their grand opening sale • Timing these ads around when any food writers may publish their articles on the restaurant, so that readers will see Best Burgers appear from multiple channels and be more prone to converting from a sponsored post after seeing Best Burgers mentioned in traditional media • Supplementing the paid social media posts with the same posts used in ‘the free path,’ so that when new people visit the Best Burgers profile pages, they see new and different content than the ads that brought them there to begin with For those dedicated enough to take the paid path, be sure to make your sponsored posts relevant and not too in-your-face. It’s one thing to have a beautiful burger photo with a heading like ‘Love Burgers, well SF is in for a treat’ rather than ‘Best Burgers coming to SF!’ Give them a reason to click, and you will have an incredible tool to increase conversion. June 2017 I The SoCal Food & Beverage Professional 11
| 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.
Orange County Wine Festival Showcases Beautiful Atmosphere
photos by Ben Brown
The Orange County Wine Festival, which took place April 22, saw a festive crowd and a plethora of sips amidst a gorgeous setting in Dana Point’s Lantern Bay Park. Nearly 40 wineries, as well as a collection of breweries and restaurants, provided guests the opportunity to sample a generous number of varietals and tastes. Featured labels included Russian River Vineyards, Sculpterra and Broken Earth Winery. Joya Sangria was also a clear crowd favorite, providing cold refreshment on a hot day. On the food side, Waterman’s Harbor put on a show with its paella, cooked in a traditional massive pan. CocoTutti’s chocolates made for a sweet complement as well, with flavors from liquid vanilla caramel to ginger Thai chili peanut. For more information, visit CaliforniaWineFestival.com
Taste of Downtown Glendale Defines the Walking Food Festival Taste of Downtown Glendale may be one of the most interesting and best-value food festivals that most of Los Angeles hasn’t yet heard of. This annual event truly integrates food festival and food tour—instead of myriads of restaurants hosting booths in one central area, they host booths outside [or in some cases inside] their physical establishments. The event’s incorporation of The Americana at Brand, The Galleria, the Alex Theater and other venues showcases beautiful destinations that a non-Glendale local wouldn’t otherwise stumble upon, in addition to the area’s spectacular eateries. The iconic Porto’s Bakery was doling out some of its classic dishes. Tumanyan Khinkali Factory served up its namesake dish, a spectacular Middle Eastern dumpling, among other novelties that most guests likely tried for the very first time. Trattoria Amici’s prosciutto ravioli was perhaps one of the richest, most decadent pasta dishes out there, and Lao Sze Chuan’s lineup of Far East classics were yet another highlight. Thankfully the event’s quarter-mile stretch and beautiful weather allowed guests to walk off the food coma and ready themselves for the next great stop. Wine and beer stations popped up along various areas, as did music venues that included performances from local choirs and jazz clubs. For more information, visit TasteofDowntownGlendale.com 12 The SoCal Food & Beverage Professional I June 2017
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Masters of Taste Wows the Rose Bowl Masters of Taste just celebrated its second year, but it has already become a staple event for L.A.’s foodie community. Nearly 50 restaurants covered an artistic palette of flavors from across the globe. Venice Whaler’s crab and shrimp rolls and Miro’s paté and fusion empanadas were absolute highlights. SpireWorks Döner American Style, Prince of Venice and Bone Kettle joined the savory favorites as well. On the sweet side, Dulce’s maple bacon and fruity pebble donuts paired amazingly with their blueberry green tea milk tea while Mignon Chocolate’s chocolate fountain and sea salt cups saw lines of smiles. Asian flavors were particularly prominent. Ramen Tatsunoya was an overwhelming crowd favorite with its namesake dish. Mama Lion, Michael Hung’s new Koreatown spot, spared no expense with its use of uni. Hamasaku, Kato and Hoke Poke [gotta love that name] were among the long list of Far East establishments cooking up a storm. Wineries such as Navarro Vineyards and San Antonio Winery, as well as breweries including Bootlegger’s Brewery and Three Weavers Brewing Company, were joined by novel additions such as Kombucha Dog and Philz Coffee. For more information, visit MastersofTasteLA.com
Santa Clarita BBQ & Beer Festival Sees Great Success in Second Year If there was a most-improved award to give for a food festival, The Santa Clarita BBQ & Beer Festival would win hands-down, and walk up to the podium with a standing ovation. The event pulled off a remarkable transformation that brought together a fun, festive crowd with excellent food and drink. Big names and craft breweries alike gathered for endless pours. Stella, Lagunitas, Goose Island, Shock Top, Fireman’s Brew, Coronado Brewing Company, Wolf Creek Brewery and Angel City Brewery were just a few of the many labels present. BBQ vendors included Black Sugar Rib Company, Our Place BBQ and Taste of Soul on Wheels smoking up all kinds of ribs, tri-tip plates and pulled pork nachos. Returning guests were extremely thankful to be rid of painfully long lines [really, though, it took more than an hour to get food at the inaugural 2016 event]. A significant increase in vendors was a big help, as was the festival’s extended hours [5:30 – 9:30 p.m. as opposed to closing at ~8 p.m. in 2016]. People are hoping for the Santa Clarita BBQ & Beer Festival to continue its momentum going into next year. For more information, visit BBQandBeerFestival.com
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June 2017 I The SoCal Food & Beverage Professional 13
what’s
By David Mulvihill
photos by David Mulvihill
BREWING
David Mulvihill strives to experience and write about the ever-evolving face of SoCal craft beer. He also covers Orange County for Celebrator Beer News as well as Southern California for Southwest Brewing News. Contact him at dbrewhill@gmail.com.
ICON’s Jonathan Ward at GO Campaign’s Cars & Casino benefit.
Cars & Casino
Hand-Brewed Beer’s Drew Pletcher with HBB brewer Damien Hickel.
2017’s Cars & Casino, the annual benefit that raises funds for the GO Campaign, possessed a craft beer element again this year. Let’s talk first about the GO Campaign and its efforts. The GO Campaign was formed in 2006 with a goal of improving the lives of orphans and vulnerable youth around the world by “partnering with local heroes to deliver local solutions.” These Local Heroes are typically grassroots projects and organizations dedicated to altering lives and transforming communities with each child they assist. GOCampaign.org is worth a visit to explore what it does and to donate, because there is no need to wait for the benefit to assist with its ongoing quest. Jonathan and Jamie Ward and their ICON facilities in Chatsworth once again played host for Cars & Casino. Having the opportunity to walk among the many vehicles housed and in-renovation-process inside ICON is in itself worth the benefit admission price (icon4x4.com). Some may recall last year’s recap in this column that included Adam Carolla’s debut of his Endless Rant IPA brewed by King Harbor Brewing Company. This year a brewery located in ICON’s neighborhood came to share a couple of its beers during the event. Hand-Brewed Beer’s Drew Pletcher was on hand to pour Erudite Wit, well-made and quenching in the traditional style, and Rocky Point, HBB’s rendition of red IPA. In production for about two years, HBB is hoping to have its tasting room open again soon once LA City’s bureaucratic permit hurdles have been overcome.
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HB For those of you whose summer plans bring you to Huntington Beach, consider hopping on the Surf City USA Shuttle. Folks can explore HB with complimentary weekend service from May 27 through September 3rd. The coastal loop’s 5 stops include Pacific City, Beach Promenade, Downtown, Bolsa Chica and Sunset BeachPeter’s Landing Pacific City. The Bolsa Chica stop at PCH & Warner is where you’ll want to exit and enjoy the fresh brewed beers of Riip Beer Co. Riip’s coming out of its new 10-barrel brewhouse.
Verdugo West This reporter finally had a chance to visit and enjoy one of Burbank’s newest breweries. Verdugo West Brewing Co (156 W Verdugo Ave) has been brought to us by MCC Hospitality Group, Chipper Pastron and Sal Casola Jr’s collective that also owns nearby Market City Caffe (sic); Morels, D.Vino and Dragon Noodle Co in Las Vegas; Juice Farm juices; and Vanishing Point Winery in Oakville, CA. The team chose wisely in recruiting a brewer to become part of the new brewery. Brewmaster Chris Walowski brings a great deal to the brewhouse. Some may remember Chris as the former head brewer at Smog City Brewing (Torrance), or from his time at Ohana Brewing. This experience, coupled with his scientific competencies (Chris possesses a Master’s degree in Biochemistry), transmit well into the competent, clean, fresh and vibrant beers crafted and served at Verdugo West. Look for a mix of more traditional ales in addition to those on the wild side. Beers included the clean and refreshing Gigil rice lager, Wax Wing blonde, Trustworthy IPA, What Plane Oatmeal Stout and Quarterly (black) IPA. Wild side beers during my visit included Lankershim Ranch, a sour blonde with peaches, and Providencia, a sour brown with cherries. True to Walowski-style, no
Brewmaster Chris Walowski (center) with tasting room staff Omar Douglas (l) and Jason Alley (r) at Verdugo West Brewing.
beer left the palate wanting for anything more than presented.
OC Brewers Guild Invitational The second annual Orange County Brewers Guild Festival had what appeared to be a very successful second year. This year’s festival was an invitational event. In addition to the 32 member breweries, most members also invited out-of-county brewery friends to attend and pour their own beers at the festival. This resulted in over 60 breweries dispensing some of their best beers. While it may have taken time to process attendees when the festival opened, there were virtually no lines for beer once in. With so many choices it was virtually impossible to make it around to all of the breweries and try everything offered. It would take pages to name and describe all the delicious beers flowing that day. Square Fruit was one of the beers Brandon Fender and Good Beer Company served. Brandon stated that this jammy, sour, dark mixed culture ale was aged in second run barrels that previously
held Bottle Logic Brewing Co’s Dark Star November bourbon barrel-aged imperial stout. The beer was aged along with both sweet and tart cherries, raspberries, blueberries, boysenberries, cranberries, currants, mandarins, blood oranges and pluots. All of the ingredients married with the residual wood, DSN and bourbon notes to bring forth a complex flavor profile with characteristics reminiscent of Flanders red or an oud bruin. Beachwood’s Blendery offered four of its maturing Lambic-inspired brews. Brian Rauso and Evan Price were out with the first two beers from their soon-to-open Green Cheek Beer Co in Orange. One was a refreshing 3.2% Berliner weiss-style beer created with mixed culture fermentation. The other was a 4.8% American lager dry hopped with Amarillo. Jacque Fields and her OC Brewers Guild team’s hard work paid off in an enjoyable and flavorful fest.
The Good Beer Co’s Brandon Fender (2nd from the left) with the Bottle Logic ownership team (l-r) Brandon Buckner, Steve Napolitano and Wes Parker at the OC Brewers Guild Invitational.
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June 2017 I The SoCal Food & Beverage Professional 15
FOOD FOR THOUGHT Seasonal Product to Start You out for Summer
By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
Tasty Avocado Pasta with Cherry Tomatoes
Buying in season means that you’re going to find your produce at its best, whether you’re making a trip to the grocery store or to the local farmer’s market. So, what’s in season in June? It’s a great month to pick up tomatoes, avocados, bell peppers, cucumber, eggplant, zucchini, peas, beets, mint and more. Once you’ve got a reusable shopping tote full of seasonal produce, it’s only a matter of finding a recipe to teach you how to whip up something you’ll want to make again and again. Does anything avocado make your heart pitter-patter? Then this incredibly creamy, easy and quick Creamy Avocado Pasta with Cherry Tomatoes (see recipe) is the meal for you! You only need a few simple ingredients and less than 15 minutes to whip up this delightful meal. Not only is it incredibly satisfying and highly shareable, but also makes a great lunch or dinner for one. You also get to use two different kinds of seasonal produce—avocado and tomato.
Grilled Eggplant with Ginger Dressing
6 Japanese eggplants 2-3 spring onions 2-inch piece of fresh ginger 1 tablespoon sesame oil
1 tablespoon mirin 1 tablespoon tamari 1/2 tablespoon rice wine vinegar 1 tablespoon sesame seeds
1 pound of pasta of your choice 2 avocados 1 lemon, juiced and zested 1 lime, juice 2 cloves of garlic A small bunch of basil A handful of cherry tomatoes Salt and pepper, to taste Prepare your pasta according to package instructions. Meanwhile, add avocados, lime and lemon juice, garlic, fresh basil, salt, and pepper to a food processor and blend until smooth. Combine avocado sauce with the pasta. Serve warm or cold with lemon zest, more fresh basil and cherry tomatoes on top. Yield: 4 servings
2-3 red Thai chilis extra-virgin olive oil, for cooking 1 cup coconut rice, cooked
Halve the eggplants lengthways and place them cut side down under a grill on medium-high heat. Brush thoroughly with olive oil and cook for about 15 minutes, or until the skin is starting to brown and crackle. Flip over, brush the cut sides with olive oil, and grill for a further 6-8 minutes. In the meantime, make the sauce in a bowl by whisking together the sesame oil, mirin, tamari, and rice wine vinegar. Finely grate the ginger, add it to the sauce and stir to combine. Finely slice both the spring onion and the red chili. Divide the coconut rice between three bowls. When the eggplant is ready lay them atop the rice bowls, cut side up. Drizzle with the sauce and finish off by sprinkling over the sesame seeds and thin slices of chili and spring onion. Yield: 6 servings 16 The SoCal Food & Beverage Professional I June 2017
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Product Review By Bob Barnes
RiceSelect Organic Pearl Couscous
RiceSelect recently launched Organic Pearl Couscous and is the first company to produce couscous in the US and the first in the world to commercially make an organic version of the ball-shaped Middle Eastern staple that has become a popular side dish among American consumers. Produced entirely in the USA with organic, durum semolina wheat, it is available in both Original and Tri-Color varieties. Also known as Israeli couscous, because of its larger size, pearl couscous has a slightly chewy texture and, because it is toasted, it has a slightly nutty flavor. Pearl Couscous is shaped into small balls and then toasted in an open flame oven. Toasting also allows it to absorb liquid without falling apart. This toasting technique differentiates Pearl Couscous from other pasta, and enhances the multitude of recipes in which it can be included. What’s more, Organic Pearl Couscous is low in fat, cholesterol and sodium and is also Non-GMO Project Verified, Star K kosher certified and certified organic by the Texas Department of Agriculture (TDA) and the USDA. I googled and found a recipe clone for an Israeli couscous dish containing golden raisins and pistachios served at a restaurant chain that has long been a favorite of my household. As this chain no longer has a restaurant in my area, I was happy to discover the recipe tasted exactly how we remember it and also glad to find the availability of this US-made couscous. If you email me and ask nicely, I will be willing to share my newfound recipe. RiceSelect Organic Pearl Couscous is sold in convenient 24.5 oz. re-usable, recyclable jars, and available for purchase at grocery stores nationwide and online at www.riceselect.com.
Wicked Joe Organic Coffee
Another organic product I had the pleasure to sample is Wicked Joe Organic Coffee, made by a family-owned company based in Topsham, Maine. The company has a strong commitment to sustainability, with new solar-powered facilities and a state-of-the-art energy-efficient roaster. The coffee beans are USDA certified organic and non-GMO verified and purchased directly from farmers and cooperatives across the globe. It’s important to note that the company is Fair Trade certified, meaning it ensures that farmers get fair prices for their product, guaranteeing a decent, living wage in return for high quality coffee and sustainable practices that help protect the environment. The environmentally-conscious company also has an extensive recycling program which includes sharing all chaff and grounds they produce with local organic farms and gardeners to use for composting. As if all of this wasn’t enough to make you want to check out this company’s products, after tasting the Big House Medium-Dark Roast and French Dark Roast versions I can verify that it is outstanding coffee that is quite rich and smooth and as good or better than other premium coffee brands I’ve tried. For more information about Wicked Joe, visit www.wickedjoe.com where you can also purchase coffee. Prices range from $9.99 to $12.95 for a 12 oz. bag.
Glenfiddich IPA
A few months ago I reported on an Irish whisky distiller aging its spirits in a cask that had formerly contained beer. Now I’ve found one in Scotland, Glenfiddich, doing the same. Created collaboratively by Glenfiddich Malt Master Brian Kinsman and IPA expert Seb Jones, the distilling company collaborated with local Speyside Craft Brewery to create a bold and zesty India Pale Ale. The beer was aged in ex-Glenfiddich casks for a month before it was removed and the casks were returned to the distillery and filled with single-malt whisky and aged for an additional three months. The final result was determined after a lengthy experimental process to determine the exact beer strength and the time the whisky spent being finished. The result is a vibrant and fruity dram that while not a beer-flavored whisky, shares some flavor touches, such as fruitiness and citrus notes, making this a true crossover between whisky and beer. Glenfiddich claims this creation is the first ever single malt whisky finished in IPA craft beer casks. Glenfiddich IPA is distributed by Breakthru Beverage in Southern Nevada, by Young’s Market in Southern California and is available at Total Wine. The SRP is $65.99. For more info on how this product came to be, visit www.glenfiddich.com/us/explore/india-pale-ale-experiment.
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June 2017 I The SoCal Food & Beverage Professional 17
Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www. aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.
Wine Theme Parks… A Wine Lover’s Dream Come True!
photo courtesy Anaka La Cité du Vin XTU architects
The multisensory experience here begins in the vineyards, where visitors can take a ride and smell their way through the grapevines. A train tours visitors to the wine cellar, where you can learn about the winemaking process in the wine cellars. The museum exhibits onsite exposes visitors to thousands of objects throughout winemaking history. In the 3D theater, visitors can virtually experience flying over the wine regions of southern Rhone.
La Cité du Vin
La Cité du Vin
(http://www.laciteduvin.com/en) Most recenty, La Cité du Vin (The City of Wine), opened in June of 2016, boasting a huge 3.3 acre, $92 million development. This oneof-a-kind experience is filled with museum-like seasonal and rotating exhibits, with over 270,000 paying visitors since its opening. The permanent tour takes around 2-3 hours, and is a self-exploration into the many aspects of wine. The visual design of the 19 permanent exhibits showcases the latest in technology innovations, with polysensory experiences that utilize not only sight, but smell and taste as well. There is also a rotating temporary exhibition based on a new theme each year, as well as a featured wine region for visitors to learn about. There are oenocultural workshops for visitors to enjoy, such as the 360 multisensory experience A Glass of Wine in the Markets of the World. Of course, you can’t have a wine city without wine, and there is a restaurant, wine bar/cellar and boutique for guests to enjoy.
Hameau Duboeuf
photo courtesy www.hameauduvin.com
(http://www.hameauduvin.com/) Hameau Duboeuf is known for being the first wine theme part, which was founded in 1993 by Georges Duboeuf, the famed Beaujolais wine producer. Located in the Beaujolais region of France, the site map resembles that of an entertainment theme park, now with over seven acres and four separated themed locations within. This attraction has more than enough to keep a visitor busy for several hours, from museum exhibits and outdoor attractions, to 3D theater animations and Hameau Duboef 3D Cinema interactive automatons.
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Chateau Changyu Rena
Chateau Changyu Rena
(http://www.changyu.com.cn:8189/explore/bdjzdetails109.html) With the surge of wine consumption in recent years, there have been increasing wineries and vineyards popping up in the rural areas of China. Now, China also has a wine theme park of its own, located in Xi’an, in the Shanxi province. Opened in 2013, Chateau Changyu Rena is a ~$90 million development comprising a partnership with Changyu Pioneer Wine Company and the Verna Family from Italy. The site is inspired by Italian-style chateau, or castles, providing a multitude of interactive exhibits and attractions that cater to multisensory experiences. Chateau Changyu Rena is one of several Changyu Pioneer Wine Co.’s chateaus located in various locations throughout China. Along with the elaborate castles onsite, there are other outdoor attractions and innovative attractions. There is a “Dark Ride-Cellar Adventure,” which simulates a railcar going through a cellar adventure, while being exposed to multisensory experiences using visual, olfactory and tactile effects to entertain the audience. In addition, there is a 4D-ring screen theater showing the film “Legend of Winemaking,” which takes viewers through the process of fermentation. What makes this theater unique is the 4D experience, which uses sensory effects to give viewers a virtual and multisensory experience similar to virtual rides you would see at Disneyland or Universal Studios. Looks like there’s something for everyone all around the world, even in the world of wine. Hope to see you at one of these attractions in the future! Until next month, Cheers~! Alice www.socalfnbpro.com
photo courtesy www.changyu.com.cn:8189/explore/bdjzdetails109.html
Disneyland, Disneyworld, Universal Studios, Six Flags, Legoland, etc… what do they all have in common? They are theme parks geared towards fun and family-friendly rides, attractions and various forms of entertainment. So… what does this have to with wine, you might ask? Believe it or not, there are also wine-themed theme parks. Though any wine-tasting experiences are for adults only, each of these attractions is family-friendly, with something for everyone! Read on to learn more about three wine “theme parks,” located in France and in China.
By Chef Allen Asch
Chef Talk Umami
I was very excited a few years back when the SLS Hotel and Casino opened an Umami Burger on the property. I had been reading about this chain for years but I had never been in the area of where one is located to give it a try. The chain has been growing mostly in California and is now spreading around the country. The chain is an upscale burger chain, similar to the burger shops that are popping up all over the Strip. The reason I was so excited is the way they make their burgers emphasizing the savory profile of the ingredients. The Umami burger has shiitake mushroom, caramelized onions, roasted tomato, parmesan crisp and umami ketchup. All of these ingredients contain glutamates and nucleotides inosinate or guanylates (more on this later). All of the burgers have ingredients that promote umami richness. As a culinarian I appreciate a restaurant that put together a menu emphasizing this flavor profile. I am sure most people have heard of umami, the fifth flavor profile along with salty, sweet, sour and bitter. Umami can be described as savory which instills a feeling of “pleasing to the sense of taste especially by reason of effective seasoning or pungently flavorful without sweetness.” This can also be described as a meaty flavor. The flavor profile can be tracked back to the 1800s and it was recognized in use in the kitchen of Auguste Escoffier. He did not know what he was cooking with, and the formal identification of it did not happen until 1908 in Japan, but his use of ingredients show his ability to create the savoriness. It took until the 1985 for the scientific community to fully accept the theory and chefs have been working with it and capitalizing on umami ever since. Many foods contain natural glutamates, and the reason it was first discovered in Asia is that it is very prevalent in seafood, especially seaweed
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.
and shrimp paste and occurs when fermenting fish sauce. Glutamates also occur naturally in many vegetables, especially those included in many Asian cuisines. The list includes tomatoes (vine ripened can contain 5 times the amount), mushrooms (especially shiitake and porcini), soy beans, Chinese cabbage, carrots and sweet potatoes. Glutamates also appear in aged cheeses such as parmesan cheese, eggs and most meat proteins. Now for the good part: We magnify the effects of the glutamates. If we pair foods high in natural glutamates with foods that are high in nucleotides (Nucleotides are organic molecules that serve as the monomers, or subunits of nucleic acids like DNA and RNA.) we can magnify the flavor by up to thirty percent. This may sound very scientific but it is actually very easy. Soy sauce is high in glutamates; if we pair that ingredient with ground porcini mushrooms, high in nucleotides, we will get the exaggerated effect of savoriness. Some ingredients are rich in both glutamates and nucleotides; not surprisingly, even when used alone in recipes they magnify the savoriness of the dish. One of my favorite tricks in the kitchen when trying to boost the flavor of a dish is to add a “secret ingredient” to boost flavor. One of my favorite secret ingredients is anchovy paste. When used sparingly it does not add any anchovy flavor, but it boosts the sensation of the dish. Another secret ingredient is tomato paste or ketchup, also high in glutamates. This is also why you should never discard the rinds from aged cheeses. These should be stored in the freezer until the next opportunity to use them when making a soup or sauce.
FOODS RICH IN GLUTAMATES
(MG/100 G)
FOODS RICH IN NUCLEOTIDES
(MG/100 G)
Parmesan Cheese Fish Sauce Soy Sauce Tomato Paste Cured Ham Anchovies/Sardines Beef Cheddar Cheese Worcestershire Sauce
1,200-1,600 950-1,383 800-1,300 680 337 280 107 78 34
Anchovies/Sardines Dried Shiitake Mushrooms Pork Beef Dried Porcini Mushrooms
193 (inosinate) 150 (guanylate) 122 (inosinate) 107 (inosinate) 10 (guanylate)
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June 2017 I The SoCal Food & Beverage Professional 19
Epicurean Affair Remains One of the Premier Culinary Events Las Vegas Has to Offer and Provides Scholarships for the City’s Brightest Rising Culinary Stars By Bob Barnes Photos by Audrey Dempsey/Infinity Photo
The Epicurean Affair, held at The Palazzo Pools on May 25, is one of Las Vegas’ premiere culinary events, and a chance to sample the best from more than 70 of the finest establishments (both on and off the Strip) Las Vegas has to offer. Here’s to eating and drinking to a good cause, as this yearly event raises funds for scholarships for students interested in culinary careers provided by the Nevada Restaurant Association (NvRA) and its partners, along with the nationwide ProStart program, a national high school culinary skill and restaurant management program. Throughout the evening I spoke with some of the prominent executive chefs in attendance. Following is what they had to say about the event and what they brought to the table. Chef Timon Balloo (SUGARCANE Raw Bar Grill and host of this year’s Epicurean Affair): “It’s my first year at Epicurean and I’m honored to be here hosting it. As host I helped the team curate the selection of restaurants, worked with the media on branding and helped market and publicize the event like the TV show I appeared on this morning on The CW. I’ve heard nothing but great things about this festivity and am really excited that proceeds go to the Nevada scholarship fund and helping kids start their career in culinary arts, which is right up my alley. I’m serving one of my favorite dishes from the restaurant: bluefin tuna tartare with avocado cream and yuzu kosho. I’m super honored to have my restaurant (which opened earlier this year) here, because the caliber of chefs and the Venetian brand is hands down one of the best in the world.” Chef Rick Moonen (RM Seafood and Rx Boiler Room): “We’re big supporters of the NvRA. This is such a great event and it’s colossal in size, which makes it a lot of fun for people that attend and it’s all about hospitality. I did a buffalo fish, which is a very choice fish from the Tennessee River that we marinate in yuzu, and put on a steamed bao bun with some anti-inflammatory slaw and spicy mayonnaise. Chef Sean McClain (Sage): “Super excited to be here; this is Sage’s first time at Epicurean. We are serving a fresh snow crab salad with an avocado tomatillo gazpacho and a jalapeno vinaigrette.” Chef Scott Pajak (Lagasse’s Stadium): “This is
a great event to see a lot of great restaurants that are in our city and a chance to see people you know and say hi. This is my 6th year coming and my first day working at Lagasse’s Stadium was working this event. Today we’re serving our raw ahi tuna poke, which is one of our signature appetizers, made with tuna poke ponzu, avacodo, a little Chinese mustard and wasabi sesame seeds.” Chef Steve Young (Edge Steakhouse): “This is my first time here. I think it’s great to be in the same place as all these great chefs. We’ve got our baby beet salad with toasted pistachio and burrata cheese. We like to do our beets three ways: we roast them, slice them raw and puree the rest.” Chef Olivier Dubreuil (Executive Chef of The Venetian/Palazzo): “The event has been held here since 2010 and I think this is a great event for everyone to come in and experience, enjoy a great evening and support a great cause. Tonight Chef (SUSHISAMBA Executive Chef Joel Versola) is serving miso salmon with tomato salad and jalapeno dressing.” While by no means a scientific survey, I asked my entourage of four to select offerings that had the wow factor. The results were: pucini mushroom ravioli in champagne truffle cream from Il Munino; dry-aged slider with house pickles, tomato jam and cheese from Beauty & Essex; Prime rib with vegetable succotash from the soon-to-open Robert Irvine’s Public House; eggplant parmesan with layers upon layers of eggplant, sauce, Pecorino Romano, mozzarella and Italian parsley from Carmine’s; panna cotta olive oil porketta from Buddy V’s; prickly pear vodka popsicle from STK; and award-winning whisky from local H&C Distilling Co., which recently won two Double Gold medals for its Smoke Wagon Uncut Unfiltered Straight Bourbon Whiskey and their Smoke Wagon Private Barrel Straight Bourbon Whiskey at the prestigious 2017 World Spirit Awards. This small sampling doesn’t do justice to myriad stellar bites and sips we enjoyed and our only regret was getting too full to indulge further. If you missed attending this year’s Epicurean Affair, do yourself a favor and make sure that never happens again.
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PRODUCT SPOTLIGHT | There is no confusion when it comes to Major Pan-Asian Infusions! More than just a broth, Major’s PAN-ASIAN BASE range is the perfect way to add an exotic twist to any dish. Create healthy, fun, on-trend street-worthy recipes in seconds. It’s OH so SIMPLE and versatile: • use in casseroles, stir-fries, pasta dishes, noodles and soups • create seasonings and dressings • brush onto protein, vegetables or fish as a marinade • stir directly into sauces Making the chef’s life that little bit easier, Major Products blends the ingredients so you don’t have to. From coconut to lemongrass, cilantro, chili pepper, ginger, herbs and spices, and available in four mouthwatering flavors: Beef, Chicken, Pork and Vegetable, you can not only maximize on flavor but stay on budget and save on time. www.majorproducts.com
Bob’s Beer Bits and Sips
Refreshing Fruit Beers for Hot Summer Days By Bob Barnes Summer is a time of harvest and with warmer temperatures, beers that are easy drinking and refreshing. Fruit beers come to the forefront, but I want to dispel the misconception that all fruit beers are syrupy sweet; the four examples described here should help to do just that.
Unibroue Éphémère Sureau (Elderberry) Unibroue has long brewed a line of fruit beers titled Éphémère, with variants of apple, pear, cherry, blueberry and black currant. The Canadian Belgian-style brewery’s latest creation adds an elderberryflavored ale to its Éphémère family brewed using a balanced blend of elderberry fruit and flowers. “This is the first time we’re using both the fruit and flower in making an Éphémère beer,” explains Jerry Vietz, Unibroue’s Master Brewer. “The elderberry flower’s aroma is a perfect complement to the fruit’s rich, delicious flavor.” Elderberry and its aromatic flower have been used in countless recipes, but it’s the first time I’ve seen it used in a beer and I found it to be a delightful blend. It brings a slight tartness, which alludes to its name (“sureau” is French for sour) and its deep purplish-blue hue and creamy pink head makes it easy on the eyes. Released May 1 in 12 oz. six packs and variety packs, unfortunately it’s only available for a limited time, so the time to seek it out is now.
Coney Island Watermelon Wheat Nothing shouts summer like a slice of watermelon. You would likely imagine a watermelon beer, like its namesake fruit, would be quite sweet, but such is not the case of this Coney Island Brewing’s newly released version brewed with watermelon juice. That’s likely because of the brewer’s use of Cascade and Citra hops to balance it out. Don’t get me wrong, it’s still a bit sweet, but not to the point of being syrupy. “New Yorkers, as well as transplants like myself, long for sunny summer days after a blistering winter,” said Eric Hernandez, head brewer at Coney Island Brewery. “Capturing what summer is about in Coney Island is exactly what we did with Watermelon Wheat. Watermelon is a summer staple and its flavors complement the wheat, caramel malts and citrusy hops, making for a fun, refreshing, thirstquenching beer.” This brew is being offered throughout the warmer months.
Stiegl “Zitrone” Lemon Radler The Austrian Brewery Stiegl is widely recognized for producing a low ABV easy-drinking beer made with grapefruit juice. Now its Lemon Radler has been released in the US, made with a citrus fruit also known for being tart. To create it, the brewery blends 60% of its signature Goldbrau lager with 40% natural lemon juice to give it a distinct tart flavor and citrusy aroma. And, at only 175 calories per 16 oz. can and 2% ABV, it will help you watch your waistline and its extremely low alcohol content makes it a perfect summer refresher that is geared toward individuals with health-conscious, active lifestyles. In case you were wondering, in German “radler” means “cyclist” and this beer style is often referred to as a “bicycle beer” because of athletes who prefer to indulge in this type of brew as they bike through the Alps. The Stiegl Lemon Radler is available on draft and in four-packs of 16-fluid-ounce cans.
Garage Brewing Mango Wheat The Temecula-based Garage Brewing Company brews several beers with unorthodox beer ingredients, such as its D’Unkle Peanut Dunkleweizen and Cold Brew Coffee Milk Stout. Now we put the spotlight on its Mango Hefeweizen, which won a gold medal at the L.A. International Beer Competition in 2014. Although it’s available year round, this beer is well suited for summer, as it is only 5.5% ABV, lightly hopped at 12 IBUs and not heavy in malt, allowing the tropical fruit flavor to shine, but not overpower. It’s not overly sweet, and as it’s brewed with a German hefe yeast, you’ll also encounter a subtle banana aroma. It’s available on draft and in 12 oz. six packs and 22 oz. bombers.
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Human Resources Insights Finding Balance in Life and Keeping Perspective
By Linda Westcott-Bernstein Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com
In our busy lives and information-overloaded society, it can seem fairly rare that we are able to find a moment of total relaxation and peace, and then have the foresight to remember to give thanks for it. It can feel like each day is rushing by us and we don’t have a moment to breathe. Some days, I feel bombarded with so much “important” information that I am supposed to and need to retain, that I not only lose sight of where I am and what I’m are doing, but I often lose perspective on what and who is important. I have a sign in my office on the wall that reads ... “take time to breathe!” I have to remember to regularly glance at that sign while I am working to remember that I can’t do everything and be everything, to everyone. At least not all at one time. It has always been my mindset that HR is the problem solver, sounding board and safe zone where individuals can come and speak their mind about their work, boss or other frustrations. I never want to change that perspective either. As a mother, in my mind I am always thinking... people (my children) need someone to talk to and that is my key role and purpose in human resources. My children need to vent and know that their comments and frustrations will be kept private and confidential. So, how do we manage to keep our heart and soul alive and well in the work-a-day world that we’ve embraced? I suggest that you do the following things... • Remember that we are dealing with people, and no two individuals think alike or see things in the same way. Have patience and compassion. • Strive to keep balance in your life with commitment to your work but also passionate commitment to family and loved ones. No matter what, family comes FIRST! • Focus on your goals but keep perspective by allowing yourself “days off” and “down days” where your mind can wander and your body can just soak in the sunshine and listen to the wind through the trees. Make relaxation a regular thing! • Say thank you (and with sincerity) to those around you - your team, friends, family and your God. Be thankful and appreciative of each and every moment, day and opportunity! • Treat your body, heart, mind and soul well and take care of it! Find time to rest, laugh and relax! Our body is the vessel that we use here on Earth, for the limited time that we are here, so take good care of you! No matter our faith, giving thanks, prayer, and taking time to appreciate the world around us is key to our happiness, finding and keeping balance in life, and maintaining a sound perspective on who and what is important. You may pour your entire being into your work, and hopefully your family as well, but it is essential that you also find balance in all that YOU are and do. To find true happiness you have to have faith, compassion, and love for and in yourself and your fellow man. Never lose sight of what is important - it always comes back to YOU!
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.
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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
Newport Beach Film Festival 2017
Fashion Island’s Big Newport theater hosted this year’s Newport Beach Film Festival opening film.
The 18th Newport Beach Film Festival took place in late April. This year’s festival showcased over 350 films from more than 50 countries and included features, shorts, documentaries, student films and even music videos. While wide-reaching in genre and subject matter in the movies shown, this premier festival, set in and around Newport Beach, always looks to provide a West Coast coastal flair. The opening night film was Take Every Wave: The Life of Laird Hamilton, a feature documentary about the iconic big wave surfer. Laird and his wife Gabrielle Reece walked the red carpet along with a host of other cast and filmmakers whose films would be showcased throughout the festival’s eight day run.
Big wave surf icon Laird Hamilton and wife Gabrielle Reece on the red carpet.
Two well-crafted culinary-related documentary films also screened during the fest. Renowned Chicago chef Jake Bickelhaupt is the primary focus in Courses. After working with some of the world’s best chefs in some of the best restaurants and giving it all up, the film chronicles the resurgence in chef Bickelhaupt’s love for cooking, beginning with his teaming with wife Alexa Welsh in opening a pop-up restaurant in their apartment. This ultimately progressed to their opening and success of 42 Grams. Beautifully filmed and edited, the viewer’s interest is captivated by the likeable character of Chef Jake and the story that unfolds (@CoursesMovie). A bit less food-centric, Charged: The Eduardo Garcia Story (@ChargedFilm) begins just after the 2,400 volt electrocution of chef Eduardo while he was hiking in Montana. The film journals his recovery, his journey and transition with the people in his life, and his progression to a new life with focus, direction and meaning. During his recovery period, Garcia, along with close family and friends, formed Montana Mex (montanamex.com), a line of sauces, oils, and seasoning sourced with natural and healthy ingredients. Laird Hamilton being interviewed just prior to the premier of Take Every Wave.
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Next year’s festival run will take place from April 26th through May 3rd.
Fashion Island’s Big Newport theater hosted this year’s Newport Beach Film Festival opening film.
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EVENTS
AD INDEX
HERE ARE SOME UPCOMING FOOD & BEVERAGE EVENTS you should be aware of and plan for if they suit your individual business and interests in the Food & Beverage or Hospitality Industry.
Deep Eddy Vodka www.deepeddyvodka.com
June 13-15 the World Tea Expo at the Las Vegas Convention Center will bring everything from the world of tea, with previews of new products and newly launched innovations. www.worldteaexpo.com June 26-28 the IFT17-Annual Meeting & Food Expo at the Las Vegas Sands Convention & Expo Center is where serious science of food professionals like you come to recharge, engage and be blown away by the latest research, insights and innovations. www.iftevent.org July 18-23 Tales of the Cocktail, the annual liquor and spirits event drawing bartenders and mixologists from all over the world to compete in many cocktail related events will take place at the New Orleans Convention Center and all around town. www.talesofthecocktail.com/events/tales-cocktail-new-orleans
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Hawaiian Frost page 21 Frozen Dairy Treat www.samurai-inc.com/hawaiian-frost Keep Memory Alive Event Center page 2 702-263-9797 kmaeventcenterlasvegas.com Major Foods www.majorproducts.com 702-838-4698
Rodney Strong Estate Vinyards www.rodneystrong.com
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White Soy Sauce www.whitesoysaucefood.com
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World Tea Expo worldteaexpo.com
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July 28-30 PMA Food Service Expo (Produce Marketing Association) will hold its annual food service expo at the newly completed Monterey Convention Center, showcasing all produce and product used in the food service industry. www.pma.com/events/foodservice August 27-29 Western Restaurant & Hospitality Expo organized by the California Restaurant Association and the largest foodservice show on the West Coast hosted at the Los Angeles Convention Center. www.westernfoodexpo.com
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American Culinary Federation Chefs of SoCal
The SoCal Food & Beverage Professional is proud to be associated with these fine organizations: ACF-American Culinary Federation Chef de Cuisine Association of California Chapter Culinarians of San Diego Chapter Chefs de Cuisine Association of San Diego Chapter 26 The SoCal Food & Beverage Professional I June 2017
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Pre-Conference: June 12, 2017
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Conference & Expo: June 13-15, 2017
Las Vegas Convention Center, North Hall
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worldteaexpo.com
Advancing the Business of Tea
World Tea Expo 2017 is just around the corner! Enter the code TEAM5 for $200 off the Premium Conference Pass. Register today at worldteaexpo.com/register!
World Tea Expo is the largest tradeshow and conference in North America focused 100% on premium teas and related products. Join us to blend fresh ideas, discover the latest trends and new distribution channels through three days of focused buying, selling and education. World Tea Expo is your chance to capitalize on this growing category to the fullest.