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July 2018
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CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER Welcome to our July 2018 Issue of The SoCal Food & Beverage Professional and the warm summer of food and fun! Although the food & beverage industry tends to take it a little easier in the summer, guests choose more outdoor events like farmers markets, outdoor dining and eatcations (vacations with a food & beverage focus) and travel tasting! Which brings us to our July Cover Feature, by our columnist John Rockwell and his visit to Morro Bay Oyster Company.
Cover PAGES 17-18 In the Cover Feature John writes, “Morro Bay Oyster Company couldn’t
have a more pristine location next to the iconic Morro Rock, which is actually a volcanic plug. Over spring break this year, I had a sublime food experience with my daughter. Around sunset in early April, we sat on the Pismo Beach boardwalk with a loaf of Helena Avenue sourdough from Santa Barbara, a sack of some cold oysters from Morro Bay Oyster Company, and a flat clam shucker—the wrong tool for oysters, but it worked.” Read more about John’s visit to The Morro Bay Oyster Company inside this issue.
19 Our Catering Expert, Sandy Korem, brings us professional catering information 19 PAGE and the “Top 3 Catering Freebies Restaurant Owners Should Charge for Immediately.” In her article Sandy writes: “Every time I speak about the things that restaurant owners give away for free that they could charge for, I have someone tell me they felt like I hit them across the head with a baseball bat. In fact, one man recently told me, ‘I’m so glad my wife couldn’t make it to your session. My legs would have been all bruised from her kicking me under the table. She’s been telling me for years that I’m giving away too much.’”
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22 PAGES 22-25 This feature highlights the Chaîne des Rôtisseurs, the oldest order of food
& beverage gourmets first founded in 1248, later re-established in 1950 and now with local chapters around the world. We recently attended the Chaîne Dinner hosted at Harvest by Roy Ellamar in the Bellagio in Las Vegas, where we experienced a unique farm-to-table dining experience, as SGWS excellently paired their special wines to make it an evening to remember. Read more about it inside with story by Don Chareunsy. We’ve included the entire menu for that evening including the passed apps and the paired wines! CHEERS and BON APPETIT! Mike Fryer-Sr. Editor/Publisher
Page 4 Hot off the Grill! Page 5 The Bottom Line When to Expand Internationally and How to Do It Page 6 What’s Brewing
Page12 Human Resources Insights Respect Goes Both Ways and Is Key to a Happy Team! Page14 Foodie Biz Page 16 COVER FEATURE Morro Bay Oyster Company
Page 9 The Catering Coach Top 3 Catering Freebies Restaurant Owners Should Charge for Immediately Page 10 The Restaurant Expert 5 Top Business Killers
Page 22 A Bountiful Harvest Chef Roy Ellamar’s Beloved Farm-to-Table Restaurant at Bellagio Resort Hosts a Luxurious Chaîne des Rôtisseurs Celebration Page 27 Wine Talk with Alice Swift Sorghum: The Ancient Spirit of China
Page 20 Twinkle Toast Diving into Hampton Water
Page 28 Brett’s Vegas View
Page 21 Product Review
Page 30 Events Ad Index
22 www.socalfnbpro.com
ACF Chefs of SoCal
June 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
Restaurant Editor Ben Brown got an inside look at the new seasonal menu at Crossings Pasadena. These new flavors, plus exotic beer, a Louisianainspired dining hall, Mexican brunch and a hidden Middle Eastern gem await in Ben’s Foodie Biz column.
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
It’s summertime, so get out and enjoy an outdoor Farmers Market near you. Taste all that the season brings us with fresh fruit and vegetables. Here, SoCal’s Assistant to Sr. Editor/ACF Chefs Liasion/Journalist Juanita Fryer visits a local food vender serving Philippine foods...
Ben Brown
Restaurant Editor ben@socalfnbpro.com
Adam Rains
Beverage Editor adam.rains@socalfnbpro.com
Chaîne des Rôtisseurs dinner was recently hosted at Harvest by Roy Ellamar at the Bellagio. Two key people with SGWS who were responsible for coordinating the event were Shaina Graham and Michael Severino, pictured here toasting their success in making the event come together. Congratulations, Shaina and Michael!
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General Information info@socalfnbpro.com
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The SoCal Food & Beverage Professional
CONTRIBUTING STAFF
Legal Editorial Advisor Andrew Matney
Journalist What’s Brewing David Mulvihill
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett Journalist
Best of the Best Shelley Stepanek
Journalists Broads of Bourbon Mary Powers & Delilah Tennyson
Journalist Good for Spooning LeAnne Notabartolo
Journalist COOK•EAT: Asia K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Pat Evans
Journalist The Restaurant Expert David Scott Peters
Journalist Wine Talk Alice Swift
Journalist Sandy Korem
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 June 2018
www.socalfnbpro.com
The Bottom Line When to Expand Internationally and How to Do It
International expansion may seem like an impossible goal on the surface, but in reality isn’t that much different than domestic expansion. In some cases, international expansion can even be easier than opening a new location just a few miles away. Of course the circumstances vary based on the restaurant, but for the most part, international expansion involves a framework paralleling that of a budding franchise. Whether you’re looking to copy your current restaurant or open an entirely new concept, take some of these pointers into account when taking your business abroad. Have a firm hold on your current restaurant(s). Before expanding internationally, it’s imperative to demonstrate financial and operational success in your current location(s). If you’re struggling with sales, sourcing, staffing or any other element of running a restaurant, that obstacle will be even harder overseas. Expanding before solving any current issues will divert necessary attention away from these pressing issues, and before you know it you’ll be struggling with properties both at home and abroad. Only when you’ve established a firm foundation can you think about expansion. With a firm foundation comes staff you can trust…more on that later. Know your potential audience and make tweaks accordingly. Different countries mean different cultures—different tastes in food, ambiance, presentation, service and so much more. What works at home may, and likely will, need to adapt to your target audience abroad. For example, a US-based taco shop looking to open a location in India will likely need to place a heavier focus on non-beef products, given that certain regions don’t eat beef. Décor and layout are additional elements that may change drastically. Get a feel for your direct competitors in the new area. Study their color schemes and table setups, and note which facets you should incorporate into your concept. It may be that you go so far as to transform your fullservice restaurant into a fast-casual concept, or vice-versa. In the same way that you’ve shaped your restaurant around your local clientele, you’ll want to make changes to meet the needs of the new neighborhood, whether that neighborhood is 10 or 10,000 miles away. Partner with locals. Once you’ve done some initial research on your own and have a firm understanding of what you think you want, it’s imperative to find a www.socalfnbpro.com
By Ben Brown Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned
writer and consultant, Ben works with Fortune 500
companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business
Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.
partner with local roots. A local partner is going to help you navigate the business landscape in a way you’d never be able to accomplish on your own. Building codes, health codes, permitting, licenses, suppliers and other infrastructure elements will be manageable only with someone who knows how the local system works. From there, your partner will build on your foundation of menu, ambiance and service. Chances are that they know your target audience in a way that observational research can’t match. They should take it a level further by knowing the marketing channels and promotional tactics that work best. Partnerships like this can take one of several forms: • Hiring an advisor in a consultant-style role • Hiring a full-on business partner, whereby they will hold ownership in the business • Pursuing a joint-venture, where you’re partnering with a pre-existing local business and leveraging their network and buying power • Franchising, where an overseas owner will do the vast majority of the work while you collect royalties Finding a partner in any of the above capacities is always a challenge, and will come through time spent in the area, networking in the same way you did to establish your initial location(s). Have trusted staff on the ground. When you’re not able to physically be in the new location, a reliable contact is imperative. Inquire with your staff at home if anyone is willing to relocate. While this will be a huge ask, having someone you know, and who knows your business, will help tremendously in achieving the balance between the demands of the new local market and your restaurant’s core values. If nobody on your staff is able to relocate, you will need to spend significant time onboarding your staff abroad. Involve your partner(s) in the process as much as possible, so that you have a well-oiled machine up and running. Designate key points of contact so you can get regular status updates. Maintain consistent communication and trust your people to make changes when you’re not present. And, of course, be sure to visit on a regular basis to ensure quality and brand control. June 2018 I The SoCal Food & Beverage Professional 5
what’s Photos by Amanda Pearce-Smets, Caroline Mulvihill & David Mulvihill
BREWING
By David Mulvihill David Mulvihill strives to experience and write about the ever-evolving face of SoCal craft beer. He also covers Orange County for Celebrator Beer News as well as Southern California for Southwest Brewing News. Contact him at dbrewhill@gmail.com.
Tom Nickel (l) of Nickel Beer Co and Rick Smets, Stereo Brewing Co, brewed together for the first time since 2007.
TAPS representing at the OC Brewers Guild Fest. TAPS new brewery & barrel room in Tustin should be opening soon.
OC Brewers
On the tart and sour side were Beachwood Blendery’s Earthbound Misfit and Fortune Favors the Funk, and Bruery Terreux’s Bouffon, a sour wit brewed with spices and aged in an oak foeder. That beer was brewed in collaboration with Austin’s Jester King Brewery. Berliner Equation, a 5% ABV tart wheat ale with fresh guava was also being offered by Anaheim’s Bottle Logic. Taking place just days before the Craft Brewers Conference and World Beer Cup in Nashville, a preview of two of the beers that would be awarded that following week were also on hand for tasting. Tustin Brewing Company’s Portola Breakfast Stout was flowing. Its gold award would follow as well as a bronze medal for Jerrod Larsen’s American wheat. And, San Clemente’s Artifex dispensed the coveted bourbon barrel-aged version of its HoliDAVE Imperial Stout. Its Bronze award for the nonbarrel-aged version would also come that next Thursday night! Congrats to Johnny and Team Artifex! At press time, The OC Brewers Guild was still recruiting to fill its open position for Brewers Guild Director.
The 3rd Annual OC Brewers Guild Invitational Festival took place in the alluring coastal setting of Newport Dunes as the closing OC Beer Week event. The late afternoon and early evening of April 28 brought together over 50 breweries (OC member brewers and many brewery friends they invited from surrounding areas) and an ample amount of beer to share with thirsty attendees. The annual festival has also become a vehicle for OC brewers to team with invited brewers prior to the festival for collaborative brews released during beer week. One notable reunion between Stereo Brewing Co’s owner-brewer Rick Smets and Tom Nickel of Nickel Beer Co. resulted in Childhood’s End, a collaborative double IPA with loads of Centennial, Cascade and Simcoe hops. Smets’ foray into the professional brewing arena took place at San Clemente’s Left Coast Brewing Company under the tutelage of Nickel, who was heading the brew kettles at the time. Smets took the reins upon Nickel’s exit to run O’Briens Pub in San Diego. Nickel eventually also opened Nickel Beer in Julian (North San Diego County). Rick’s adventure continued up at Firestone Walker before he returned to Orange County to open his brewery in Placentia. The collaboration brought the two together to brew for the first time since they parted ways in 2007. Tom Nickel and Nickel Beer Co were onsite and pouring Nickel Beer alongside Stereo at the Guild Fest in Newport. While this reporter was unable to attend this year’s event, his multi-talented daughter was available to document in his stead. Thanks, Caroline! The haze craze seems to continue throughout OC and the Southland. Hazy IPAs at the fest included Left Coast’s Hops Of Hazard, Stereo’s Astral Plane, Offshoot’s Anniversary Double Dry Hopped and Beachwood’s Murkish Delight. The other end of the spectrum was also well represented with beers such as TAPS Bohemian Tapsody Bohemian-style pilsner, Left Coast’s Blonde Marvel and Agua Santana, a light Mexican-style lager from Figueroa Mountain Brewing. 6 The SoCal Food & Beverage Professional I June 2018
Noble Expands
Coming off of its World Beer Cup gold for Nobility double IPA, Anaheim’s Noble Ale Works is well into its expansion. Noble’s Brad Kominek, Matt Fantz and David Castro are brewing strong on the new 30-barrel 4-vessel Prospero brewhouse. The much larger multi-vessel system has the team in education-mode as they adjust to brewing larger quantities in successive batches. When this reporter had lunch with co-owner Steve Miles recently, he shared that the team had already progressed to being able to brew 135 barrels in two days. Noble’s newest brewing member David Castro (a San Diego native who began his brewing career Austin), brings much to the table, having previously brewed on a similar system at Florida’s Cigar City. Upon his arrival, the process of stepping up from the old system went much smoother. Massive 90- and 120-barrel fermenters have brought with them additional challenges. A scissor lift replaces the ladder for dry-hopping into the top of the fermenters. Noble’s sizeable new tasting room is also taking form. Once completed, entry will be at the front of the building facing S. Sinclair and include a bar with five serving stations. www.socalfnbpro.com
Team Artifex accepting its plaque for HoliDAVE at the 2018 World Beer Cup.
Chapman Crafted’s inviting setup at the OC Brewers Guild Fest.
Team Noble accepts its Award for Nobility at the 2018 World Beer Cup.
I asked Steve what he and team Noble Ale Works were feeling when it came time to announce the winning double IPA during this year’s WBC Awards. The Imperial India Pale Ale category was #95 of 101 categories, and the final category Noble had entered. Steve shared that, after going through all of the other categories and the bronze and silver awards for the IIPA, they thought they were out of it. When the gold award was announced they were ecstatic. Noble is also in market growth mode. Look to increasingly find its products in more places from Santa Barbara to San Diego. Chapman Crafted’s inviting setup at the OC
Beer Bits
Brewers Guild Fest.
L.A. Beer Week L.A. Beer Week was also kicking off at press-time. Instead of a festival to close its long week of events, the L.A. Brewers Guild sets its fest as an opening event to launch beer week. This year marked 10 years of L.A. Beer Week with an opening festival at L.A. Center Studios that included over 80 breweries and their beer. Watch for a recap in an upcoming column.
Fig Cans
Twelve-ounce cans is the latest format to release for the summer by Figueroa Mountain Brewing. Its new canning line fired up to fill Hoppy Poppy IPA as the brewery’s first release in June. Look forward to cans of Fig Mtn Light, Lizard’s Mouth and FMB 101 Blonde to follow shortly.
Silva & Paso
If you missed Chuck Silva & Silva Brewing’s initial June release of The Pink Stuff (packaged in beautifully adorned Italian Tosca bottles), look forward to a second release in October. This sparkling Rosé-beer has a slightly pink hue contributed by Grenache juice that came from nearby Denner Vineyards. The juice was fermented in French oak along with a kettle sour ale in white wine barrels using French Saison yeast. It was then blended with a separate fermentation that included Cinsault grapes and black currants. This seems to be a fitting creation to serve as the brewery’s nineteenth release since opening in Paso Robles wine country 18 months ago. This reporter is looking forward to finally making it up to Silva Brewing in late July to try all of Chuck’s available beers. Time will tell if some of his Silva Stout will also still be around. Beachwood Brewing at the beach. www.socalfnbpro.com
June 2018 I The SoCal Food & Beverage Professional 7
•Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants •Owned and operated by a former chef with over 20 years of experience •Custom packed Herbs and Spices •Custom Spice Bends •Private labeling •Now Certified Kosher
The Catering Coach Top 3 Catering Freebies Restaurant Owners Should Charge for Immediately
Every time I speak about the things that restaurant owners give away for free that they could charge for, I have someone tell me they felt like I hit them across the head with a baseball bat. In fact, one man recently told me, “I’m so glad my wife couldn’t make it to your session. My legs would have been all bruised from her kicking me under the table. She’s been telling me for years that I’m giving away too much.” What do I mean by giving away things you could charge for? Picture your next catering event. It’s at a bank for 150 guests. In addition to the food and beverage service, you agree to provide glass plates, glasses, ice, waitstaff and removal of all garbage for the event. The problem is you aren’t charging for all of these things. You’re giving your catering clients too many freebies in the name of convenience. Freebie #1: Providing glassware from the restaurant for the event. Restaurant owners do this because they own all of the glassware and it seems reasonable and easy enough to provide it for the event at no charge. They haul, store and clean all of that glassware without really thinking about the impact it has on their bottom line. For example, for 150 guests, you must provide two to three glasses per person depending on the length of the event. That is a minimum of 300 glasses. You can fit 24 glasses in a crate, so that is 15 crates of glasses. You also need 160 8-inch plates and 140 6-inch plates. That is a total of seven crates of plates plus another crate of forks. So far you have 23 crates. Those 23 crates will fill one and one-half vans or one truck. It will take a minimum of one and one-half hours to pack these items in crates and then pack the van or truck. An extra person will be needed with a dolly to unload the glassware at the event. This will take anywhere from 30 www.socalfnbpro.com
By Sandy Korem Sandy Korem, catering expert, is CEO and founder of one of the top 20 catering companies in the U.S., Dallas-based The Festive Kitchen. She was awarded the White House Food Service Medallion in 2008 for outstanding food service to President George W. Bush. Her company, www.thecateringcoach.com, helps restaurateurs take their off-site catering revenue stream to a different level. If you have any questions about how to launch a profitable catering business, email her at sandy@thecateringcoach.com.
minutes to an hour to unload depending on the venue. After the event is over the crates must be reloaded in the van or truck and driven back to your restaurant. After a 30-minute unloading period, the glassware, plates and forks must all be washed and moved back to the appropriate place in storage and an inventory must be taken. Providing free glassware for the event cost you approximately seven hours of time you were not paid, but your staff was! Your staff hauled 23 crates back and forth to the event. After all the hauling cleaning, inventory and storing, you paid the staff for a minimum of seven hours of labor. At $12 per hour, that equals $84. Oh yes, and then there is breakage or loss of utensils which amounts to about a $60 loss. Add that in and you spent $144. You moved 23 crates of glassware and plates for $0. Freebie #2: Providing ice from the restaurant at no charge. A 600-pound ice machine produces a lot of ice, so it doesn’t feel like an imposition to many restaurant owners to add it onto their catering services. You tell the client, of course we’ll provide your ice. It’s no problem. You have someone bag the minimum amount of ice needed for this event, which is around 350 pounds, and store it in your freezer. You have to haul it to the event in your large ice chests (that your staff had to clean the day before because they smelled like fish). They unload the four large ice chests and haul them up three stories. You then realize that it is over 85 degrees that day, and you really need more ice. So you quickly return to the restaurant and pack more ice and repeat the whole process for $0. Freebie #3: Providing garbage service at no charge. Have you ever really looked at the amount of garbage there is for 150 guests? There are beer and wine bottles, soda cans,
napkins, food scraps, etc. Garbage is a pain to haul away. It leaks and your vans stink for days. But like many restaurant owners, you want the catering job and you want to please the client, so you agree to haul away the garbage from the event for $0. I hope this list of mistakes made an impression on you. These are three simple ways you are providing a huge convenience to your client. If the client had to rent these items, it would cost them a minimum of 50 cents per plate, 50 cents per glass and 50 cents per fork. Plus, they would be charged at least $50–75 for delivery and pick up. If you want to provide the glassware and plates for your client, charge them the same or a discounted amount that the rental company would charge them. If they balk about the charge, then tell them you were providing them a service, and give them the phone number of the nearest rental company and let them take care of it themselves. Believe me, they will call you back requesting the convenience you offer! The same idea applies for the ice. In Dallas, the minimum ice delivery is 350 pounds and the cost is $90. If you want to haul all of that ice, then at least charge them what the local ice company would charge for ice plus delivery. When it comes to garbage, in my catering company, we will only haul away garbage in a truck owned by one of our employees versus a company van. We charge the client a minimum of $150-200 to provide that service. I pay my employee who hauls it a minimum of $125 to do that dirty job. Convenience, convenience, convenience: your client hires you for convenience and you don’t have to give it away for free. You MUST charge for it or you are wasting your time and leaving profits on the table in the process.
June 2018 I The SoCal Food & Beverage Professional 9
The RESTAURANT EXPERT
By David Scott Peters David Scott Peters is a restaurant consultant, coach, speaker and founder of TheRestaurantExpert.com, a company committed to the success of independent restaurants. Peters is a restaurant industry-recognized blogger and his writing is regularly published in restaurant industry publications, such as Restaurant Hospitality, Catersource, and QSR Magazine. Learn more at www.TheRestaurantExpert.com.
5 Top Business Killers
You can’t afford to not make a great first impression. There are too many other options for your guests in today’s marketplace. And with fewer dining out experiences per week, the amount of chances you have is also down. Here are five points of contact I find often get ignored in independent restaurants. If you ignore these five points of contact, you reduce your opportunity to build your business. You actually drive business away. Increase your chances of winning and keeping business. 1. First contact: Make it count. Your guests encounter you the first time in many ways and all must be stellar. Whether it’s print advertising, your social media, people driving by or how your staff answers the phone, it all counts. You have one chance to make a first impression; there are no second chances. 2. Facilities: A little spit and polish can only help. When people walk up to your front door, is there trash? It doesn’t matter if you share a strip mall with 20 other tenants who never pick up trash. If it’s in front of your door or around it, pick it up. Make your employees aware and make sure they’re cleaning it up when they see it. Do you let your employees smoke out front and leave their cigarette butts? Are your windows clean? Once your guests get into the dining room, what will
their impression be? Are the tables clean, the chairs free of crumbs, condiments clean and organized on the tables? Are your tables balanced? Make sure your team is keeping it all clean. 3. Greeting: At my semi-annual workshop, I teach restaurant owners about my GUEST philosophy. The G stands for greet and it must be done within 30 seconds. Make it a rule that someone is near the door at all times. Never fall down on this job because a guest should never have to approach you. And train your employees to all be aware of it. If they’re not sure if someone has been greeted and helped, they should ask. Even if we THINK someone has been helped, don’t ASSUME. You know what they say about what happens when you assume? It makes an ASS out of U and ME. 4. Bussers: Try to be seen and not heard. And this doesn’t just apply to official bussers. It applies to anyone who busses a table, from a server walking by to managers. My mom taught me this rule: No one comes in or out of the kitchen empty handed. If you see dishes on a table, pick them up, and do so without disturbing guests. How do you train your servers to see it as their duty? Yes, this guest isn’t in your section today, but they may be in your section tomorrow. But they won’t come back to be in anyone’s section if they don’t have a great experience.
10 The SoCal Food & Beverage Professional I June 2018
5. Servers: Your servers spend the most amount of time with your guests. You must train them to think like a salesperson, not an order taker. In so many restaurants I see human vending machines. Train them to change their attitude. It’s not about upselling and increasing ticket averages, but improving the guest’s experience. If the server thinks the experience will be better if the guest has a premium vodka, then the server has the attitude necessary to make the suggestion. It’s not pushy. It’s about improving the guest’s experience. They need to guide the guest, show off what they know, be the expert, talk about what they like. To do this, your servers must be trained in everything menu related. They have to know ingredients, allergens, portions, prices, extras that are available, etc. Servers need to use the right words, such as “featured item” and “special.” The right words will influence the purchase. One side note related to a clean dining room: have clean and fresh menus. It must be reflective of your business, just like your entrance, your advertising and your phone greeting. Your menu is your sales tool; treat it like one. You have few opportunities to keep business, but many to lose business. Every point of contact counts. www.socalfnbpro.com
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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
• Show courtesy! Have manners, be polite, act in a civil manner and show consideration for others.
Respect Goes Both Ways and Is Key to a Happy Team!
• Do not assume guilt of the “lesser” party (the person without the title/years of service) but instead give them a chance to thrive, grow and learn from mistakes and lessons. • Don’t always assume that your management team is honest, ethical, untouchable and perfect angels–you may be surprised to find out that they are not close to that standard! Here are a few key concepts, in my book, on how to excel at building and earning respect… • Remember, respect is earned, but only if it is displayed and provided honestly to others. • Always say what you’ll do and do what you said–keep your word, commitments and promises.
I can remember very clearly a few individuals that I have encountered in my life that not only had little ethics or moral fiber, but that also seemed to thrive on the notion that they were better than others and didn’t have to be accountable for their actions. I recall that most of them acted in a manner that was disrespectful and unnecessarily rude toward others. The first very significant lesson that came out of those encounters for me was that I was ashamed for/of them and their behaviors, even embarrassed; and secondly, that I vowed that I would NEVER act toward others in the way they did towards me. One person in New Mexico was a classic bully and egomaniac, and found great pleasure in berating his senior team for their opinions after entrapping them with a challenging question about a subject that they must give their opinion on. I’ve never witnessed a more deplorable and sickening display of sheer ego, harsh bullying and inexcusable harassment. Another was a female manager at a company in Florida that was so insecure by my people and networking skills that were superior to hers, that she would sabotage me and purposefully countermand the directions that she had given me just moments before. Needless to say, she was respected by no one.
While those situations made an indelible impact on me, I can promise you, they do not linger or cause me to be insecure. I have learned over the many years of life’s trials and errors, that you can’t fix stupid and that you can’t be made to feel inferior by others unless you allow them to do so. Many of us take these “encounters” personally and then retain them in a way that is not productive or healthy for us. We allow ourselves to become consumed with fear or doubt by the unfounded and off-handed remarks or comments of a bully, egomaniac, etc. What I believe needs to happen is a return to good, down-home, honest and feel-good RESPECT! This process involves interactions that are open and honest, respectful and are based on the principles of common courtesy. What do I mean by that you ask? I mean that these types of things need to happen… • Do not act one way when your boss is present and then turn into a “bully” to your staff when he/she is not.
• Keep respect as a key tenant of your principles. Never allow anyone on your team to disrespect others. • Finally, remember people never respond well to unwarranted, unproductive criticism. Be honest in your feedback but do so in a productive way. The goal is to make change without demoralizing others. If you always remember the Golden Rule when dealing with and interacting with others, you are already on the right path. Treating others the same way you want to be treated makes not only good business sense–because your employees will treat your customers in the same manner in which they are treated–but it is the moral and ethical way to live your life. With respect as a foundational value, your business and your employees can grow and thrive in an environment that is more productive, instructional, and most of all, respectful!
• Do not say you’ll do one thing when in reality you have no intention of doing it. • Listen with an open ear and mind; do not pre-judge situations. Objectively evaluate the person/situation and give the person a chance to prove their worth.
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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| 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.
photos by Ben Brown
The Dudes’ Goes Big in Santa Clarita The Dudes’ Brewing Company has become a SoCal staple, taking its outlandishly creative and meticulously crafted beers from as far south as Orange County to as far north as—well, now—Santa Clarita. The Dudes’ newest location has already added a touch of the beach life to Valencia’s Westfield Town Center, not to mention dozens of the craziest beers you’ll come across. The Dudes’ Santa Clarita serves up all the beers made famous by the original Torrance location, changing out seasonal selections in stride with tasting rooms across Southern California. The sour patch series is certainly trending, with a watermelon sour that will turn your tongue… in a good way. The sandbox series features the ‘genie in a bottle,’ a nearly 25-proof red ale with a dangerous smoothness. The much-loved juicebox series boasts impeccable flavors such as blood orange amber ale, peach Berliner weisse and coconut amber ale. Add in the longtime favorite grandma’s pecan English brown, the cleverly-named ‘Dudes-Quik’ chocolate milk stout and the shamrock shake—a mint-flavored bright green cream ale. The list goes on, and The Dudes’ pick-4 beer flights help ease the pressure in selecting your favorites. And who knew The Dudes’ could cook? The Dudes’ Santa Clarita is the first location to serve food, with a specialty pizza lineup that emphasizes bold, flavorful toppings and quality ingredients. The sausage mushroom white has quickly soared to the top, made with rich Italian sausage, seasonal mushrooms and ricotta. The veggie pizza, finished with gorgonzola and balsamic, is enough to break a gluten-free diet… but let’s be serious, The Dudes’ itself is the perfect place to get back on the gluten train. Don’t miss out on those garlic knots either.
The tasting room itself is laid out remarkably well, with Jenga and other tabletop bar games scattered across large communal tables and a massive projector broadcasting sports for everyone to see. Groups gather to play Wii in the back while the taps take center stage, flowing at a constant rate to serve a constantly revolving crowd. The Dudes’ spices things up with Trivia Thursdays, upcoming acoustic Sundays and highly anticipated beer and yoga sessions…now those should be interesting! Beer lovers, get excited. The Dudes’ is continuing to expand, with a Santa Monica location expected soon. For more information, visit TheDudesBrew.com.
XOC Tequila Grill Takes Sunday Brunch South of the Border As you walk through the XOC Tequila Grill patio, mist cascading gently from above, freshly made tacos in hand and your fourth margarita of the day within sight, you leave L.A. for a moment. You’re at a beachside cantina off the coast of Cabo, energetic conversations around you blending together to form an orchestra of white noise that keeps up the energy without becoming overwhelming. This mist continues to refresh, the tacos keep coming, and of course so do the margaritas…this isn’t just brunch, this is an escape. Made-to-order south of the border specialties are a game-changer at XOC Tequila Grill. Dedicated service staff pump out chilaquiles, huevos rancheros, four types of street tacos and much more from an outdoor stand that playfully emulates the taco carts roaming around L.A. They certainly don’t skimp on the meat, piling on rich al pastor, carnitas, carne asada and chicken on command.
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In true brunch fashion, XOC Tequila Grill’s made-to-order repertoire boasts omelets with all the American classics…but let’s be serious, you want that al pastor in an omelet too. Add waffles and pancakes to the list, piled with fresh berries, chocolate chips and oh-so-good caramel sauce. You’ll also find your bacon, sausage, potatoes and other fixings, plus of course the necessary rice and beans, red and green chicken enchiladas, assorted fruit and even seared tuna. Bottomless champagne, mimosas and of course margaritas are a huge sell, bringing in hoards of Angelinos and making for very entertaining conversation as late morning drifts into early afternoon…for all you know, some of them could still be rallying from the night before. In any case, the mood remains excellently balanced between fun and relaxed, with attentive service staff making sure your glass never empties. For more information, visit XOCTequilaGrill.com.
Persia Lounge Adds Spice of Middle East to Newhall Newhall may be widely known as Hollywood’s Wild West, but Persia Lounge has had no trouble mixing things up with flare from the Middle East. Fall-off-the bone meats, rich hummus, saffron rice and seemingly endless lavash meld with belly dancing, hookah and live music for a holistic cultural experience. As little ol’ Downtown Newhall continues to expand and attract more attention from ‘Mainland L.A.,’ it’s places like Persia Lounge that are bringing the area an elevated allure, not to mention great taste. Persia Lounge’s humble setup speaks to its authenticity. An inviting, minimalist dining room wraps around the restaurant’s small enclosed kitchen and leads to the lounge in the back, where hookah, music and dancing proceed to run the show. Wall décor pays homage to ancient Middle Eastern décor, and even has some exposed brick www.socalfnbpro.com
painted on. But it’s the food you’re after, and it comes in heaps at Persia Lounge. Nobody is going to leave here hungry. The inquiry is confirmed as the appetizer combo arrives with enough lavash bread to carb-load for a marathon. Creamy hummus and masto khiar [yogurt cucumber dip], shirazi salad with diced cucumber and tomato, and light Persian potato set the tone for a menu with just enough familiar territory for everyone to enjoy, and an abundance of potential for adventurous palates to seek new discovery. Meat is clearly a treasured entity at Persia Lounge, with every dish rich in bold flavor and distinct identity. Take the baghale polo with lamb shank, which you could tear apart with your fingers if you wanted, served in an herbaceous tomato broth that magnifies the flavor profile further. Or the zereshk polo with chicken, a spectacular chicken kabob that seems like it’s been marinating for ages, with saffron rice and the fascinating addition of sour barberry. Then there’s your classic shish kabob, with juicy chunks of char-grilled beef. If you’re looking for true Halal, this is one of the only shows in town. You’ll also be able to find beers and wines from Lebanon and Armenia, in addition to the labels we all know and love. For more information, visit Persia-Lounge.com.
CHAYA Reinvents Itself to Continue 400 Year History Chaya Venice has proudly become CHAYA Modern Izakaya. What began as a humble teahouse in the 17th century has grown into a dining empire, expanding into the US nearly 40 years ago, and is continuing to evolve with its new identity, complete with a fresh look and reinvigorated menu. Similar to a Western gastropub, a Japanese izakaya is traditionally a drinking establishment which serves small tapas-style plates for sharing. CHAYA Modern Izakaya further bridges the gap between Japanese and American dining with Japanese-Californian cuisine, handcrafted cocktails, premium spirits, Japanese Whisky, eclectic sake and wine and Japanese and local craft beers. www.socalfnbpro.com
The chef team—Corporate Executive Chef Yukou Kajino, Executive Chef Joji Inoue and Kaiseki Chef Katsuyuki Wako—have a deep background with CHAYA, Japanese flavor and innovative culinary prowess. The trifecta properly bridges Eastern philosophy with Western techniques, utilizing local seasonal ingredients, with skyhigh quality standards for seafood, poultry and meats. CHAYA’s menu features exotic delights across a broad range of categories, from the chrysanthemum salad to grilled octopus and wagyu chazuke. Sushi is unquestionably essential at CHAYA, with rolls and hand rolls that take you across the Pacific. Guests can also experience daily omakase menus at the Kaiseki chef counter, which replaces the old Chaya’s raw bar as a focal point for chefs to showcase their talent. An eclectic bar adds to CHAYA’s modern appeal, enhancing the restaurant’s social element by allowing guests to congregate over an extensive sake collection, as well as a strong lineup of Japanese whiskies and Western favorites that make for excellent hand-made cocktails. For more information, visit TheCHAYA.com.
Crossings Pasadena Debuts New Seasonal Menu Crossings, known for hyperlocal American fare, has unveiled a new menu that hones in on spring and summer. Newly hired Executive Chef Kevin Malone has hit the ground running, bringing dramatic attention to detail and a special eye for exotic ingredients built up from his time at Mattei’s Tavern [Los Olivos] and Gargantua, an enchanting Santa Monica pop-up. Both quaint and dynamic, Crossings allows guests to savor modern flavor in a century-old setting, with brick-and-mortar walls that date back to the building’s construction in 1913. In addition to an intimate dining room, cozy bar and outdoor patio is the beautiful wine cellar, with a broad list that includes Angeleno Wine Company, L.A.’s first winery in more than 100 years. Chef Malone’s range covers flavors from across the globe, with a special focus on locally-sourced ingredients. His heirloom tomato salad sources produce from the nearby farmers market, with
creamy burrata, basil and pickled mustard seed. The spot prawn is drawn from the Santa Barbara coast, with Latin-inspired elote corn and queso fresco. The menu continues its traverse with the Alaksan halibut, utilizing sous vide preparation to retain ridiculous moisture. The al pastor employs sous vide as well—cooking 36 hours undoubtedly releases excellent results, complemented further with amazing roti bread. BTW did you know al pastor is actually Lebanese? Dessert gets the same seasonal treatment, highlighted by a homemade strawberry rhubarb pie with a buttery crust that’ll knock your socks off. Chef Malone adds fun plays with a white chocolate pot de crème and an upscale elephant’s ears. For more information, visit CrossingsRestaurant.com.
Preux and Proper Introduces Proper Dining Hall Preux & Proper, known for Louisiana-inspired Southern fare in DTLA, has recently debuted Proper Dining Hall, a festive and intimate space upstairs from the main dining room. Dynamic in both the food it serves and the events it hosts, Proper Dining Hall looks to create a modern vibe around a classic bayou feel. Thursday evenings feature ‘live jazz & oysters,’ with a weekly offering of three varieties of freshshucked raw oysters alongside jazz musician Ryan Cross & Friends. Friday and Saturday evenings are dedicated to distinct creations from Executive Chef Sammy Monsour. Specialties include marinated cauliflower romanesco salad, dungeness crab hushpuppies, spectacular seafood gumbo and ridiculously good fried chicken and biscuits. And of course you can count on beignets that take you straight to The Big Easy, finished with powdered sugar and an addictive bananas foster dulce de leche. Proper Dining Hall’s lounge-style setup goes hand in hand with craft cocktails. Beverage Director Kassady Wiggins has developed an intriguing list that integrates beet syrup, frozen watermelon balls and lavender bitters among other fun additives. For more information, visit PruexandProper.com.
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Morro Bay
Oyster Company Photos and story by John Rockwell
Morro Bay Oyster Company couldn’t have a more pristine location next to the iconic Morro Rock, which is actually a volcanic plug.
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When oysters are harvested, they are size-sorted. If you’ve seen a lot of oysters, you’ll note the smooth shells are a sign of careful cultivation.
Over spring break this year, I had a sublime food experience with my daughter. Around sunset in early April, we sat on the Pismo Beach boardwalk with a loaf of Helena Avenue sourdough from Santa Barbara, a sack of some cold oysters from Morro Bay Oyster Company, and a flat clam shucker—the wrong tool for oysters, but it worked. Instead of a dinner restaurant, we walked down to the pier, sat on a sandy bench, tore off pieces of bread, and ate about eight oysters each as the sun fell behind the horizon. Like people for thousands of years past, we amassed a small midden of shells as we ate. The briny flavor of the local ocean and the fresh and deep melon-rind flavor of the meat accentuated the moment. Soon my daughter will join her sister in college, and that sort of fatherdaughter experience won’t happen anymore. In my ongoing search for great oysters in Southern California, I found Morro Bay Oyster Company. It is owned my Neal Maloney, whose hospitality, kindness and passion for oysters can be found in every perfect oyster he grows—and I mean perfect. His business ethos matches the conservation-oriented free-spirit atmosphere of the small Morro Bay community. Our intense, science-heavy tour of Maloney’s facility proved to me that oyster production, like the production of all fine foods, is a blend of science and art, and most of all it is a labor of love. This was evident in the way Maloney handled each oyster we tasted, each one part of a lengthy process that begins with a nursery of spawned oysters until they are large enough to be held in the strong sacks where they will grow in the “farm” in the bay. “We spend a lot of time with these oysters,” says Maloney. “Sometimes it’s hard to sell them—they’re so perfect and you put so much work into them, they’re our babies and then we send them out into the world.” Neal’s tour began by directing us into a pump room where he turned the lights off. It was a weird way to begin, but he wanted us to see the www.socalfnbpro.com
Owner Neal Maloney pulls a bag of freshly-sorted oysters from the holding tanks which are kept at a low temperature to slow the oysters’ metabolism.
UV filters that constantly clean the temperaturecontrolled tanks that house the finished oysters. After pulling them in from the bay, the temperature is dropped, their metabolism slowed down, and they can be “stored” while being distributed. The tanks, which are constructed with no parts that can corrode, have drum filters and waste filters to continually clean the bay water that has been transferred there. Since oysters don’t bioaccumulate anything, they are nature’s natural filters, leaving waterways cleaner. This also means that when kept properly, domestic oysters (subject to routine checks by the EPA in the water and then FDA when they’re in the tanks) are very clean and safe to eat raw. As one can probably imagine, owning an oyster farm involves some pretty technical practical knowledge of marine biology. Maloney found his calling during his college years at University of Oregon his sophomore and junior year where he earned his best grades in his marine biology classes. “I’m a nerd when it comes to marine biology,” relates Maloney. “I didn’t have to study—anything they said in lecture I just remembered.” He then spent his summer months in the field, which included Charleston, Oregon, close to Coos Bay, where the university has a marine biology program near the thriving shellfish industry on the southern Oregon coast. “I loved it, and went back as an undergraduate TA during the summers and ended up spending about nine months out there,” says Maloney. The program was intense, with eight hours a day in the water and the rest of the time in lecture. “The focus on marine biology was epic,” says Maloney. He eventually went on to earn a certificate of conservation Tec de Monterey in Mexico where he studied aquaculture. In 2008 at the age of 25, Maloney started Morro Bay Oyster Company after working for Hog Island Oyster Company in Tomales Bay. The Morro Bay farm was originally owned by Hog Island and Maloney purchased it because he
explains, “I saw I could use my degree and not be in the laboratory all of the time.” According to Maloney, when he started the company it was not a great time for the economy. “I felt like if I could start a business in this horrible economy and survive, I’d be battle-hardened for anything that’s going to come.” He learned that people don’t just line up for great oysters, though, and had to purchase some fancy-looking wine barrels to sling and shuck oysters at farmers markets and other special events in the area. “The food movement’s really helped it,” says Maloney. “People really appreciate getting to know their farmers and where their food’s coming from, and farmers markets are what really kicked it off and showed me that was a possibility.” His product is also adored by chefs who know the difference between the massproduced oysters found in the all-you-can-eat (AYCE) buffets and the ones that are worth being the centerpiece of a meal. The result of Maloney’s passion is a uniquetasting briny oyster that is a product of its pristine environment. Even though there there are creeks and natural springs feeding into the bay, the salinity of the bay is close to the ocean. “This is a small bay,” says Maloney. “It’s only about two and a half or three miles long, compared to Tomales Bay, which is ten miles long. Some studies say this bay will take 28 hours to turn over, but that depends on the tide. If the tides aren’t swinging a lot, it’ll take longer.” Even the seasons will slightly change the flavor profile of the oyster. When the freshwater drains into the bay, the salinity can drop slightly. “In the winter time, we’ll get a little drop in the salinity and the oyster kind of brightens up and you’ll get that green melon rind finish,” says Maloney. “And then in the summer months when they’re getting ready to spawn, you’ll get that creamier texture, and they’re saltier—it’s pretty much all oceanic influence.”
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And why do Morro Bay Oysters grow so well? According to Maloney, “The plankton that comes in here is unbelievable. Right off the coast here—the shelf’s not that far—it goes from 30-40 feet and then drops down into the thousands. When it’s windy and those northwest winds prevail, it blows all that surface water off and creates upwellings, so that deep, nutrient-rich water comes up and it’s colder, it’s higher in saline and oxygen and that comes into the bay and these oysters just explode—they grow so fast.” That growth speed is not always a good thing because a well-cultivated oyster needs to have a deep cup, and a strong seal. Maloney pulled an oyster out of the tank to explain: “Right now when this oyster is closed, it’s using its tissue like how you put your tongue against your teeth; it’s kind of doing the same thing against the back of its shell to keep all that liquid in so it doesn’t pour out, and uses its muscle to keep the shell closed. If it has a weak muscle because it’s not exposed to air enough during its life, it can’t hold its shell long. Right now, these oysters think the tide’s out, and if they’re not used to the tide being out, then we sell it to a restaurant and they put it in their walk-in, the oyster will open up and then die. So our goal is to have a nice oyster that has been so stressed out in its life that it can stay closed for over a week. This tissue has to fill in all these nooks and crannies.” Those nooks and crannies can be a problem, so the oysters are pulled from the water from time to time and tumbled, and they are also tumbled naturally by the tide. “We’re always pumping the brakes on Mother Nature,” says Maloney. “These guys just want to grow out of control and you don’t get a really nice product. In the end they need to have a nice tight seal around the edge with that mantle tissue.” The smooth, almost sculpted look of Maloney’s Pacific Gold Oysters, are a testament to this care.
Two different sizes of Pacific Gold oysters, in their temporary holding tanks before distribution to wholesalers or local farmers markets.
Although mostly working with local chefs and restaurants, and direct sales and distribution through Santa Monica Seafood, Maloney hopes to expand his operation in Morro Bay to include a retail shop with some shucking stations for visitors who want to enjoy these amazing Pacific Gold oysters at the source. If he makes improvements at his own expense to his bayside operation, which is part of a long-term land lease, he will get to keep his business in the same location for an extended time. I’ll keep you posted about when that happens, but until then, his product can be ordered through Santa Monica Seafood. Morro Bay Oyster Company 1287 Embarcadero Morro Bay, CA 93442 (805) 234-710 www.morrobayoysters.com www.santamonicaseafood.com/seafood/pacific-gold-oysters
Neal Maloney explains how oysters grow with obvious passion. His love for aquaculture is evident in every step of this process.
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The growth of the oyster happens at the dark mantle, and it acts as a seal. Maloney is a master-shucker who knows how to beautifully display his product.
A closeup of the oysters cultivated here. Very smooth shells, pristine inner cups and succulent meat make these a superior product.
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Twinkle Toast
photo by Erin Cooper
Diving into Hampton Water
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
For Jesse Bongiovi and Ali Thomas, summertime in the Hamptons and drinking rosé has always gone hand in hand, but it wasn’t until recently that they found one they could truly love. With the help of Jesse’s literal rock star father, Jon Bon Jovi, and world renowned French winemaker, Gérard Bertrand, these young men have turned a late-night conversation and dream into reality. Their hope? That anyone anywhere can enjoy a little piece of summer in the Hamptons while Diving into Hampton Water. We recently had a chance to sit down with Bongiovi and dove a little deeper into the backstory behind the wine. How did you and your business partner Ali meet? How long have you two been working together? Ali and I were roommates our junior year in college and had been close friends even before that. Both being New York natives we had a lot of the same friends from home and just got along really well.
When did you discover your love of rosé? Our love of rosé came from our summers in the Hamptons. When you’re out there, rosé flows like water, which ended up being the inspiration for the name! What inspired you to create your own? We liked a lot of rosé but didn’t really love any. When we started this venture, we realized that we had a great opportunity to create a product that we could really love and call our own. What was your father’s role in the creation and development of Diving into Hampton Water? My dad basically challenged us to start the business. Without his push, we had a name but it wouldn’t have ever come to life. How did you come up with the name “Diving into Hampton Water”? The name comes from a long running joke out in the Hamptons that rosé is the “water of
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the Hamptons.” One late night Ali and I were sitting on my porch, and my dad offered us both a glass of “pink juice,” which was what he called rosé. We told him that we didn’t call it pink juice but “Hampton Water,” and the idea took off from there. What prompted your partnership with Gérard Bertrand? We were huge fans of his wines, and knew that if we were going to pursue this product we wanted to do it right. Plus, when we told him our idea was inspired to share the lifestyle of the Hamptons, it clicked for him right away. Were you able to be a part of the blending process in France? If so, what was that like? Yes. We spent three days with Gérard blending and learning about the different grape varietals. By the end of the blending session we were literally making changes with eye droppers and testing to make sure it was the perfect blend. What is the main varietal/blend? It’s a mix of Grenache, Cinsault, Mourvedre and Syrah. Do you think you’ll ever produce other varietals? This being our first vintage it’s hard to say, but the sky is the limit! What do you think sets Diving into Hampton Water apart from other rosés in market? The label definitely sets us apart from other products. There are tons of rosés out there right now but nothing that jumps off the shelf like ours. Plus, when you actually try the juice it’s by far the best rosé we’ve ever had! How did you come up with the artwork/ design for the label, and what prompted you to go with a glass closure? We wanted something that was classy and timeless. We also had the idea that we wanted to make a label that jumped right off the shelf. What a better way to do it than a diver? The glass closure was selected because there’s nothing worse than bringing a bottle of rosé to the beach only to find that you’ve forgotten a wine key. With a glass stopper, you never run into that problem. What is your favorite pairing with your rosé? We like to think the best thing to pair Hampton Water with is good friends and great music! We’ve heard that your father is a big fan of Santa Margherita Pinot Grigio. Do you think your rosé might become his new “go to” wine? He’s always been a big rosé drinker. It was pretty much a 50/50 split, but now that we have Hampton Water I haven’t seen him drink anything else! www.socalfnbpro.com
Product Review By Bob Barnes
Ferrari Brut Usually when we think of taking a Ferrari for a test drive we look for our driving gloves. But those in the wine world know in this case, it’s a historic winery that has been in operation since 1902. This 12.5% ABV Italian sparkling wine is made from Trentino’s terroir with 100% Chardonnay grapes cultivated on the slopes of the mountains in northern Italy’s Trentino region, picked by hand between the end of August and the beginning of September. As with many good things, it takes time to perfect and spends at least 24 months on the yeasts. It’s definitely worth the wait, as it presents a nose of ripe Golden Delicious apples and wild flowers and flavors of ripe fruit and hints of crusty bread. The winemakers suggest it is perfect served as an aperitif or with lighter dishes, especially seafood. The Ferrari winery has collected several accolades, including earning the distinction of “Sparkling Wine Producer of the Year” at The Champagne and Sparkling Wine World Championships and as “European Winery of the Year” at the Wine Star Awards by Wine Enthusiast. www.ferraritrento.it/EN
Ska Modus Hoperandi Bierschnapps What if beer married schnapps? Well, that’s now possible, and exactly what the Palisade, CO-based Peach Street Distillers have done with this collaboration with its sister company: the Durango, CO-based Ska Brewing. “Bier Schnapps crafted in the German tradition is simply beer that has been distilled to varying degrees of alcohol content,” says Peach Street Distillers Co-Founder Bill Graham. This 82 proof rendition was distilled with Ska’s Modus Hoperandi IPA and aged for about a year in bourbon barrels. Ska Brewing and Peach Street Distillers have long been sister companies, but this collaboration of brewers and distillers co-opting a final bottled spirit is a first. “We brewed Modus Hoperandi IPA pretty much top to bottom,” chuckles Ska Head Brewer Kurt Randall, “This is Modus, in its most concentrated form.” Although most of us think of schnapps as minty and sweet, after one sip you’ll realize this drink is more relatable as a whiskey. Hops are definitely in the nose and the flavor is the combination of a hoppy beer and a hybrid spirit with a unique taste that is both bitter and sweet with an intriguing spicy mouthfeel. radcraftbeer.com/news/bierschnappsmodus
ChocZero Keto Chocolate Bark Recent studies have shown that chocolate has positive health benefits such as lowering blood pressure and being an antioxidant superfood, but added sugar can nullify the positive aspects. Coming to the rescue is the ChocZero Keto Chocolate Bark, which are sweetened with monk fruit with no sugar added, and are gluten, soy and sugar alcohol free. ChocZero’s cocoa beans are sourced from some of South America’s finest, they use real Madagascar vanilla beans and use only the most premium of GMO free ingredients. Six flavors include 100% stone-ground dark chocolate almond, 100% stoneground dark chocolate hazelnut, 100% stone-ground dark chocolate coconut, 100% stone-ground milk chocolate almond, 100% stone-ground milk chocolate hazelnut and 100% stone-ground milk chocolate coconut. I sampled the Almond and Hazelnut dark chocolate varieties and can attest that they are delicious and taste every bit as good as sugar-added versions. Since they come in at a respectable count of 120 calories and 15g of carbs balanced by 13g of dietary fiber (as dietary fiber is not digestible, subtract it from total carbs for the net carbs) for a net carb count of only 2, you don’t have to feel too guilty about indulging. www.choczero.com
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A Bountiful Harvest Chef Roy Ellamar’s Beloved Farm-to-Table Restaurant at Bellagio Resort Hosts a Luxurious Chaîne des Rôtisseurs Celebration
By Don Chareunsy
Don Chareunsy is based in Las Vegas, where he has worked as an arts and entertainment editor and reporter since 2008. Before moving to The Entertainment Capital of the World a decade ago, he worked at The San Diego Union-Tribune from 2002-2007.
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Harvest by Chef Roy Ellamar at Bellagio Resort hosted on June 20 the latest dinner and celebration for the Las Vegas Chapter of Chaîne des Rôtisseurs, an organization devoted to fine food and wine whose parent body originated in 1248 and with the French Royal Guild of Meat Roasters. Chaîne des Rôtisseurs was re-established in 1950 in Paris, France, and launched in the U.S. in 1959. The world’s oldest gastronomic society, Chaîne des Rôtisseurs has established chapters in more than 70 countries, with over 6,000 members in 130-plus chapters in the U.S. The Las Vegas chapter also hosted an extraordinary holiday celebration at Mandalay Bay last Dec. 13. Representatives of Southern Glazer’s Wine & Spirits of Nevada were in attendance and involved in the preparation and presentation of the dinner. SGWS Director of Wine Education and Trade Development Joe Phillips, a Master Sommelier and Chaîne member, provided the wine pairings for the luxurious dinner at Harvest; SGWS Executive Chef Benoit Cornet created the predessert and main dessert; and SGWS Senior Director of Special Events & Marketing Michael Severino serves as an executive officer—Vice Conseiller Gastronomique—of the Las Vegas Chapter of Chaîne des Rôtisseurs. Patricia Streeter, a horticulturalist from the Bellagio Conservatory & Botanical Gardens, spoke at a reception at the conservatory for Chaîne des Rôtisseurs guests. Chef Ellamar answered five questions from The Las Vegas Food & Beverage Professional post-Chaîne des Rôtisseurs at Harvest: How do you think the Chaîne des Rôtisseurs dinner went at your Bellagio restaurant Harvest on June 20? It was a really exciting opportunity to be able to share Harvest’s farm-to-table philosophy with one of the most elite food and wine societies in the world. The entire group truly appreciated each detail of the dining experience, and it was a pleasure to cook for them. How did you come up with the menu for Chaîne des Rôtisseurs? I wanted to feature some items and ingredients from the current menu, as well as showcase one local farmer and the produce she grew specifically for this dinner. Claudia Andracki, owner of Desert Bloom Eco Farm near Pahrump, not only grew most of the food but also was in attendance at the dinner so that the guests could share the connection of the food and my philosophy. The Vice Conseiller Gastronomique of the Las Vegas Chapter of Chaîne des Rôtisseurs, Michael Severino, really wanted me to share the essence of Harvest, and he loved having her join them for dinner.
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June 2018 I The SoCal Food & Beverage Professional 23
What were you most nervous about? Cooking for any guest can be nerve-racking. It doesn’t matter if they’re a member of Chaîne des Rôtisseurs or just a couple visiting—you always want people to love your food. I was excited more than anything to host Chaîne des Rôtisseurs because I was able to share my cuisine with a group who shares my passion for food. What was the most time-consuming in terms of preparation? The salad was actually in the growing trays that came directly from Urban Seed Farm. Those trays, along with trays of pea shoots from Claudia’s farm, were used as decor in the reception area. When the guests moved into the room for dinner, we brought the trays into the kitchen and cut them off and washed, dried and dressed them for the salad. It took a lot of timing to ensure that the salads were perfectly dressed and not wilted. The chicken dish also was a labor of love. We had to break down whole chickens, separate the thigh and breast, grind the thighs into a farce with black truffles and then stuff it into the breast. Then we cooked the breast sous vide (individually vacuum-sealed bags in a controlledtemperature water bath) for two hours before searing them so that the skin would be crispy. Are you working on anything new at Harvest? We always have something new with the Snack Wagon Pop-Up Series. Each month you can expect the series to bring new chefs with new flavors to the table. On Friday, July 13, Executive Chef Jimmy Lisnard of L’Atelier de Joël Robuchon at MGM Grand will be putting his spin on the snack wagon.
A Special Thank You to Chef Roy Ellamar, the Team at Harvest, Joe Cadina - Executive Sous Chef, Isaiah Torres - Assistant Chef, Claudia & Steven Andraki, Harvey Stern - Executive Director of Catering, Andreas Reich - Vice President of F&B, Chris Hernandez - General Manager, Mackenzie Cance - Assistant General Manager, April Short-Patterson - Group Dinner & Events Manger, Ernie Taketa - Wine Director, Joseph Phillips - Master Sommelier, Stu Roy - Advanced Sommelier and the Fine Wine Team at Southern Glazer’s Wine & Spirits for making this evening a night to remember for the Chaine des Rotisseurs Las Vegas Chapter.
FROM THE SNACK WAGON: Hawaiian Kanpachi Ceviche Ink Cracker, Charred Nectarine, Black Garlic Grilled Armenian Cucumbers Avocado Miso Crema, Chive Oil TRAY PASSED: Weiser Farms Heirloom Melons Meyer Lemon Yogurt, La Quercia Prosciutto Desert Bloom Farm Crispy Squash Blossoms Tomato Aioli, Fennel Dust 24 The SoCal Food & Beverage Professional I June 2018
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before with thyme, cumber salad.
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Dinner Menu
Dinner Men Entrée
First Course
LIVING GREENS SALAD
ANDERSON RANCH
Anderson Ranch, Eugene, OR Slow Roasted Lamb, Saffron Scented Potato
Desert Bloom Eco Farm - Tecopa, NV Desert Bloom Pea Greens, Urban Seed Lettuce, Salt Roasted Beets, Burrata Cheese, Tangerine Vinaigrette
A freshly cut salad of living pea greens, lettuces and herbs - literally cut from live plants just before serving. Garnished with beets from Desert Bloom farm baked in Jacobsen Sea Salt perfumed with thyme, garlic scapes, citrus peels. Fresh made burrata cheese, shaved radishes, baby carrots, cucumber blossoms, all lend their part to create visual beauty as well as the freshest most flavorful salad.
Nino Franco Rustico, Prosecco Superiore, DOCG
A duet of lamb rib chop and leg from Anderson Ranch in Eugene curry spices and paired with saffron poached potatoes from
Maison L’Envoyé Pinot Noir, Tamar Vall
Torbreck Runrig Shiraz, Barossa Valley, S Pre-Dessert
Second Course
BLOOMSDALE FARM SPINACH RISOTTO
Riverside, CA Acquerello Rice, Zuckerman’s Asparagus, Sunflowers, Desert Bloom Slow Cook Egg Yolk
A vibrant green risotto featuring the best rice in the world. The spinach is from County Line Farm in CA, it is cooked tender then pureed into a bright purée and folded into the rice at the end of cooking. Asparagus from Zuckermans farm is sous vide with meyer lemons and olive oil and garnished on the risotto. Sunflower petals from Diane Green in Boulder City along with salted Sunflower seeds add bitterness and texture to the dish while the slow cooked egg yolks from Desert Bloom brings richness and body to complement the 24 month aged Parmigianno Reggiano.
Emmolo Sauvignon Blanc, Napa Valley, 2016
THE LEMON
Yuzu Scented Whipped White Chocolate Ganach
A light yuzu scented white chocolate whipped ganach tangy lemon confit and mint “marmelad
Dessert
STRAWBERRY VAC
Oxnard, CA Harry’s Berries Strawberries, Poached Rhubarb, Pistac
A playful take on the traditional desert. Fresh organic H showcased three different ways, paired with poached r and mascarpone chantilly.
Third Course
PASTURE BIRD ORGANIC CHICKEN Pasture Bird Chicken, Temecula, CA Australian Black Truffle, Stuffed Artichoke, Natural Jus
True pasture-raised chicken from Temecula, CA. These are birds being raised the right way, only eating live grass as they move from pasture to pasture. The thighs are combined with black truffles and made into a stuffing for the artichoke and the breast. Olive oil crushed potatoes, sweet peas and baby carrots are the vegetables. The sauce is a reduction of the chicken bones along with red wine and truffles.
Diving into Hampton Water, Rosé, South of France, 2017
Dinner Menu Entrée
ANDERSON RANCH LAMB
Anderson Ranch, Eugene, OR Slow Roasted Lamb, Saffron Scented Potatoes, Vadouvan Curry
A duet of lamb rib chop and leg from Anderson Ranch in Eugene, Oregon. Slow roasted with fragrant curry spices and paired with saffron poached potatoes from Weiser Farms in Tehachapi, CA.
Maison L’Envoyé Pinot Noir, Tamar Valley, Tasmania, 2015 Torbreck Runrig Shiraz, Barossa Valley, South Australia, 2012 Pre-Dessert
THE LEMON
Yuzu Scented Whipped White Chocolate Ganache, Lemon Confit and Mint A light yuzu scented white chocolate whipped ganache paired with a refreshing, tangy lemon confit and mint “marmelade” center.
Dessert
STRAWBERRY VACHERIN
Oxnard, CA Harry’s Berries Strawberries, Poached Rhubarb, Pistachios and Mascarpone Chantilly A playful take on the traditional desert. Fresh organic Harry’s Berries Strawberries showcased three different ways, paired with poached rhubarb, pistachio crumble and mascarpone chantilly.
y eating live made into a ots are the fles.
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June 2018 I The SoCal Food & Beverage Professional 25
CABERNET
COLOR UP YOUR LIFE! RIEDEL.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.
Sorghum: The Ancient Spirit of China
In June of this year, I traveled back to my home country of Taiwan, where I experienced a spirit beverage that has existed as far back as the Ming Dynasty. Travel with me to the country of China, where we explore the origin of baijiu (báijiǔ). Baijiu is a clear, or “white” alcohol, as the term directly translates to in English, and is the highest consumed spirit in the world, believe it or not! This term is used for a number of spirits produced in East Asia, such as shochu from Japan, or soju from Korea. In China, the primary form of baijiu is made of sorghum, which is a type of grain, and typically has a much higher alcohol percentage than the other baijiu made in Asia (closer to ~30-65% depending on the brand). Because of the higher alcohol content and unique aromas, it does take a little getting used to in order to appreciate the aroma and flavor characteristics. However, this white spirit is more like a whiskey rather than a clear spirit like vodka or rum when it comes to complexity and body. Sorghum is a gluten-free, hearty grain with many other names (e.g., Indian millet, Guinea corn, great millet, jowar, cholam, etc.). It was originally produced primarily as a crop in Africa but is now used in East Asia for spirit consumption. Other uses around the world include being ground and made into porridge or flatbread, couscous, breads, syrup, beer, etc. It is even used beyond consumption as building materials or biofuels. It is the fifth most important cereal crop in the world, as of 2016, behind the other more familiar grains (corn, wheat, rice, etc…). www.socalfnbpro.com
Because it is gluten-free, the grain has begun appearing in the United States as a substitute. Lakefront Brewery, Inc. (Milwaukee) produces a gluten-free beer called “New Grist,” which is made from sorghum and rice. Anheuser-Busch (St. Louis, Missouri) also has their “Redbridge” beer, which is a sorghum-based, gluten-free beer that is nationally distributed in the U.S. Kaoliang wine, also known as Gaoliang wine, is one type of the distilled baijiu spirit made from fermented, distilled sorghum. Historically, this alcohol has been around since the Ming Dynasty, and is sold in China, Taiwan, and even Korea today. One of the largest distilleries of sorghum today is Kinmen Kaoliang Liquor, Inc. (KKL). KKL itself first produced baijiu in 1952 as a government distillery. They initially encouraged farmers to grow sorghum by allowing them to barter their sorghum harvest in exchange for rice, and this relationship contributed to the local economy over the next several decades. Baijiu is made over a period of over two months. After producing the yeast from a wheat/water mixture, the cooked sorghum is then distilled twice with a month of fermentation in between. Afterwards, first and second distillations are blended to the strength and quality required for the brand. It is traditionally served at room temperature in some variation of a small glass typically smaller than a shot glass. What’s interesting is that baijiu is classified by its aroma in the Chinese government, starting in 1952 (modified in 1979), despite the fact that other variables such as farming, ingredients, production, etc. are typically considered as part
of the quality classification. Currently there are over 10 classifications of baijiu, but the primary four categories that are produced are the strong aroma (nóngxiāng), light aroma (qīngxiāng), sauce aroma (jiàngxiāng) and rice aroma (mǐxiāng). Cost is quite reasonable for this type of spirit, and recently, Kinmen Kaoliang received several awards at the 2017 San Francisco World Spirits Competition, winning gold (“38% Kinmen Kaoliang Liquor” and “Baoyue Spring Kinmen Kaoliang Liquor”), double gold (“Treasure Collection of Kinmen Kaoliang Liquor”), and even “Best Baijiu of the Year” for its 58% Kinmen Kaoliang Liquor. Since KKL was established, many people have opted to buy and store the liquor to sell at a later time after being aged for a number of years. Cost of older produced baijiu can be marked up significantly after being aged in bottle, sometimes over 40 or 50 times the original cost depending on when it was first purchased! I recently had the opportunity to try a 35+ year Kinmen Kaoliang Liquor aged in bottle. Clearly the aging helps to diminish the harsh alcohol tendency as is with many distilled spirits. The baijiu was smooth and complex, perhaps even as complex as whiskey typically is. Next time you’re at a liquor store looking for something new to try, see about searching for a baijiu! It is a unique experience that you might not find in other spirits. Until next month, Cheers~! Alice
June 2018 I The SoCal Food & Beverage Professional 27
Brett’s
By Jackie Brett
Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites.
Email: jackiebrett@cox.net
ENTERTAINMENT
Comedian George Wallace returns with a new residency at Westgate in the Westgate Cabaret Tuesday through Thursday. He recently starred alongside Morgan Freeman in Just Getting Started and will appear in The Last Laugh with Richard Dreyfus and Chevy Chase. The Gazillionaire, host of “Absinthe” in the Spiegelworld tent at Caesars Palace announced the outlandish show will be around for years since inking a long-term contract. Last month after 23 performances, “Marilyn! A New Musical” at Paris closed. Supposedly it will reopen Sept. 4. “Baz: A Musical Tour de Force” at the Palazzo Theater will close Sunday, July 29 after a couple-year run. Downtown Rocks free Fremont Street summer concert series added July 21–Jefferson Starship and Eddie Money and Aug. 31–Melissa Etheridge. Mike & Molly co-star Billy Gardell will appear at the Grand Events Center inside Green Valley Ranch Saturday, Aug. 11. Celine Dion at Caesars Palace added 24 performances running Oct 30-Nov. 17 and Dec. 28-Jan. 20, including New Year’s Eve. This summer, she will tour overseas with 22 shows across the Asia-Pacific region. The cult-classic “Rocky Horror Picture Show–Live!” will return to House of Blues at Mandalay Bay Sunday, July 29 with an immersive, off-the-stage experience presented by an assemblage of Las Vegas talent. American rock band Lifehouse will perform at M Resort’s Pool Friday, July 20 as part of the summer concert series. On July 25 and monthly, “The Composers Showcase of Las Vegas” is held in Myron’s Cabaret Jazz at The Smith Center at 10:30 p.m. featuring Las Vegas talent’s original music. “The Cocktail Cabaret” at Caesars Palace on Cleopatra’s Barge has a new summer schedule moving to 6 p.m. Wednesday-Saturday. Sake Rok at Park MGM debuted Voss Events “Drag Supper Club” with performances, bottomless sangria and pre-fixe family style dinner every Saturday at 6:30 and 9 p.m.
DINING
ABOUT TOWN ITEMS
Wolfgang Puck’s new Spago restaurant inspired by California living with casual elegrance and farm-to-table spirit opened at Bellagio as a lakeside dining destination with a covered al fresco patio. The Cosmopolitan will open Chinese restaurant Red Plate this summer in the former D.O.C.G. third-level space. Second-level of the Boulevard Tower will reveal Block 16 Urban Eatery & Bar in early fall with six quick-service restaurants including: New Orleans’ District: Donuts. Sliders. Brew.; Ghost Donkey tequila and mezcal cocktail bar; Nashville’s Hattie B’s Hot Chicken; Lardo with sandwiches from Portland chef Rick Gencarelli; Ricker’s Pok Pok Wing from Portland; and Tekka Bar: Handroll & Sake. Palace Station will debut first-to-market restaurant concepts and a brand-new Feast Buffet as part of the resort’s $192 million modernization plan. New outlets–bBd’s (Beers Burgers Desserts), Boathouse Asian Eatery, Mumfresh Asian Eats and Feast Buffet–will open this summer. Blue Moon Bar at Planet Hollywood opened adjacent to Zappos Theater featuring Blue Moon’s beers, plus bar and lounge seating. Southern California Slater’s 50/50, known for over-the-top indulgent burgers, will open the first of three Las Vegas locations in July. At the Suncoast, 90 NINETY Bar + Grill, named after its 9090 Alta Drive address, is an allnew contemporary casual American restaurant with live music and outdoor patio. Couple Steve Enger and Jody Lyman opened Cottonwood Station Eatery in historic Blue Diamond seating 30 inside and 50 outside with a fire pit and pet-friendly patio serving breakfast, lunch and dinner. Andre’s Bistro & Bar at 6115 S. Fort Apache Road started an afternoon tea program every Saturday and Sunday from noon to 4:30 p.m.
Enamored by the illuminated LED tree with constant-changing colors at Burning Man 2017, “Absinthe’s” Gazillionaire at Caesars Palace is working with the tree’s designers to create a 35-foot-tall arborous art installation for the forecourt outside the show’s tent. The Wormwood Tree will launch in September with a music soundtrack. The Hangover Bar is the latest addition to The Hangover Experience at Madame Tussauds with the full-service bar offering specialty drinks inspired by the movie. Bally’s completed a $125 million redesign of 2,052 guest rooms and suites in the new Resort Tower as part of Caesars Entertainment updating its Las Vegas portfolio. Machine Guns Vegas (MGV) luxury firearms facility launched the Outdoor Watermelon Firearm Experience Thursday through Monday blowing up exploding infused watermelon. The Stratosphere introduced a new gaming pit with six Baccarat tables and new Asian menu at nearby Roxy’s Diner. The 16th and largest Welcome to Las Vegas Store opened in The Forum Shops at Caesars Palace. Winston the Impersonating Turtle is again offering a Summer of Winston 40-percent ticket discount to Terry Fator’s show at The Mirage through Sept. 20 using code WINSTONSUMMER. Marvel Avengers S.T.A.T.I.O.N. at Treasure Island launched the first complimentary Marvel Avengers S.T.A.T.I.O.N. Super Hero 25-person decked out shuttle bus transporting visitors to the attraction Friday-Sunday noon to 6 p.m. Adam London’s “Laughternoon” at the D features its fourth annual ice cream promotion serving audiences a free scoop courtesy of Anderson Dairy through Labor Day.
Three decade-old restaurants formerly associated with celebrity chef Mario Batali will close at The Venetian/The Palazzo on Friday, July 27: Carnevino Italian Steakhouse, B&B Ristorante and Otto Enoteca e Pizzeria.
28 The SoCal Food & Beverage Professional I June 2018
Downtown’s revitalization program dubbed Project Enchilada will boost curb appeal starting with a high-profile stretch of East Fremont Street. Westgate Resorts has been named title multiyear sponsor of Las Vegas Motor Speedway’s Sept. 14 NASCAR Camping World Truck Series race.
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Allan Karl’s best-selling book FORKS: A Quest for Culture, Cuisine, and Connection has been a #1 best-seller in three Amazon categories.
FORKS brings the world to your table: An around-the-world adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes. Why would someone sell nearly everything he owns, pull roots, and travel for three years--alone--on a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce. Allan looked at these forks in the road of his life as an opportunity to both follow a life-long dream and pursue his passions. He hopped on his motorcycle and traveled around the world--alone. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journey--to share the truths he’d uncovered and the lessons learned during his adventure around the world. Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection. Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others.
The second edition of FORKS is widely available at Amazon, Barnes & Noble and Indie Bookstores everywhere. Autographed and personalized signed copies are available on the FORKS website www.forksthebook.com.
4310 W Tompkins Ave Las Vegas, NV 89103
702-645-0049
www.jayssharpening.com • customerservice@jayssharpening.com
Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow. Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule.
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Jay’s Sharpening Service
Cutting Board Resurfacing & Replacements
Arville St
Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.
W Harmon Ave
Steak & Table Knife Re-Serration / Sharpening
W Tropicana Ave
June 2018 I The SoCal Food & Beverage Professional 29
EVENTS
AD INDEX
There are several major food & beverage events coming up this month. Here is a sampling of some of the events we highly recommend.
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
July 19-21: California Wine Festival The 15th annual California Wine Festival will showcase nearly 250 wines from more than 70 wineries and 30 fine dining restaurants and gourmet food companies and is the state’s only waterfront wine festival. Cabrillo Blvd, Downtown Santa Barbara
Bivi Sicilian Vodka 631-464-4050 www.bivivodka.com
July 20-21: Go Little Tokyo The third annual Delicious Little Tokyo food festival is back, with a weekend of culinary demos, food tours, and workshops. Kicking off the festivities is the 12th Annual Sake and Food Tasting Event at the Japanese American Cultural & Community Center from 7 to 10 p.m. Little Tokyo, Los Angeles July 21: San Diego Pizza and Beer Fest Enjoy unlimited samples of over 100 craft beers while enjoying everyone’s favorite hand-held food from 15 of San Diego’s top restaurants. Liberty Station NTC Park, San Diego July 21-22: Westside Food & Wine Summer Festival The Westside Food & Wine Summer Festival showcases some of L.A.’s best culinary talent and the finest winemakers in Southern California. The twoday festival lets you indulge in delectable dishes and wonderful wines from over 25 food, wine and spirit purveyors. West LA College, Culver City
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Big Dog’s Brewing Company page 29 www.bigdogsbrews.com 702-368-3715 Ferrari-Carano Vinyards & Winery ferrari-carano.com
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FORKS: A Quest for Culture, page 29 Cuisine, and Connection www.forksthebook.com Keep Memory Alive Event Center 702-263-9797 kmaeventcenterlasvegas.com
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
page 29
Riedel riedel.com
page 26
Roca Patron rocapatron.com
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Rodney Strong Estate Vinyards www.rodneystrong.com
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Uncle Steve’s www.unclestevesny.com 718-605-0416
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July 27-29: Long Beach Crawfish Festival The annual festival returns, featuring its namesake dish in addition to other New Orleans-style dishes, like Café du Monde-style chicory coffee, beignets and more New Orleans-inspired cuisine. Rainbow Lagoon Park, Long Beach July 28-29: California Pizza Festival This new summer food festival will offer unlimited pizza from some of the country’s (and some of the world’s) top pizza purveyors. Neapolitan, Sicilian, New York, gluten-free and vegan slices will be served, as well as beer and wine sold throughout the festival. Los Angeles Center Studios, Los Angeles
American Culinary Federation Chefs of SoCal
The SoCal Food & Beverage Professional is proud to be associated with these fine organizations: ACF-American Culinary Federation Chef de Cuisine Association of California Chapter Culinarians of San Diego Chapter Chefs de Cuisine Association of San Diego Chapter 30 The SoCal Food & Beverage Professional I June 2018
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