August 2016 SoCal Food & Beverage Professional

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Issue 8 Volume 16

US $3.95

Lessons from a Cheesemonger Home Cheesemaker John Rockwell Chats up a SoCal Pro

August 2016

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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Welcome back to The SoCal Food & Beverage Professional where we appreciate your continued support and readership, which is currently up to 62,000 dedicated readers, both locally and throughout the US and internationally. Originally, I was surprised to see the number of national readers we were registering, but after a careful review and a few Q&A’s I realized that, as the ONLY Southern California Food & BeverageDedicated Publication, we were followed by other Industry Professionals in many places. They are looking towards SoCal as the idea center for up-and-coming culinary trends and systems which they can use in their individual facilities. Additionally, chefs’ associations, foodservice suppliers, culinary schools and multi-unit facilities want to be up-to-date with what’s happening in Southern California!

Cover

The August Issue Cover Feature is dedicated to CHEESE and the cheese shop experience brought to us by our own SoCal journalist, John Rockwell. In this feature John explains how to get the most out of a visit to a typical California cheese shop by following four easy steps: #1-The Cardinal Rule-Strike up a Conversation #2-Have a Plan of Attack or Theme in Mind #3-When Discussing Flavor, Try to Use Nouns and Not Marketing Adjectives #4-Narrow Your Selection and Buy a Reasonably Sized Sample.

With these four guidelines, John advises us that our cheese shop experience will go well. Read more of John’s Feature starting on page 14.

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Page 4 Hot Off the Grill!

Page 11 What’s Brewing

Page 5 Food for Thought Quick & Delicious Summer Salad

Page 12 Brett’s Vegas View

Page 6 Marketing RECIPE: Ladies’ Luncheons

Page 8 Specialty Produce Saves the Day

Page 14 COVER FEATURE Conversation with a Cheesemonger in Claremont

Page 20 Foodie Biz Restaurant Spotlight

Page 21 Product Review

Page 22 Product Spotlight Bob’s Beer Bits and Sips New Releases

Page 16 Brett’s Vegas View

Page 9 California Beer Tripping Mother Earth

Page 18 Chef Talk Strawberries

Page 10 West Eats East Instant Noodles

Page 19 The Bottom Line How Do Media ‘Influencers’ Affect Restaurant Marketing?

Page 24 Human Resources Insights Passion: a Key Ingredient for Success!

Page 26

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Events Ad Index ACF Chefs of SoCal

August 2016 I The SoCal Food & Beverage Professional 3

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

HOT OFF THE GRILL!

August 2016 Mike Fryer

Sr. Editor/Publisher

We were recently invited to retry Tilted Kilt Pub & Eatery for their slow-roasted, fork-tender, seasoned St. Louis-style pork ribs basted with Guinness BBQ sauce with fresh-made coleslaw and were pleasantly satisfied with this new menu item. As you may already know, Tilted Kilt started in Las Vegas years ago and later spread to other cities and now has a whopping 100 stores both nationally and internationally. The menu has always been a simple bar-type menu, but seeing the need to upscale the food, management is now making the move to improve product image and their BBQ Guinness ribs is a great move. Nice job!

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

Tommy Bahama has always been one of our favorite restaurants and known for their South Pacific fare and great concoctions with rum, you can’t go wrong. One of the very few restaurant/ store concepts that has made headway into the mainstream F&B business, Tommy Bahama chooses their locations carefully to be sure of the correct demographics to secure success. We recently visited Tommy Bahama in Laguna Beach to try their Summer Seasonal Menu changes and had the chance to meet our old friend, Eric Kuhary, the General Manager.

Elaine & Scott Harris Editors at Large harris@socalfnbpro.com

The NAUCUFS-National Association of Colleges and Universities Food Service held its annual convention recently at the Anaheim Convention Center where Food & Beverage suppliers presented their goods and services to key people in schools foodservice systems throughout the US. One such up-and-coming international company is Major Products with its sauces and bases. We had a chance to try some of Major’s products at their booth and were thoroughly delighted with the richness, flavor and ease of preparation. Pictured here is David Bryant and his American Team.

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

Journalist The Bottom Line Ben Brown

Photographer Bill Bokelmann

Photographer Joe Urcioli

Journalist Margie Mancino

Master Sommelier Joe Phillips

4 The SoCal Food & Beverage Professional I August 2016

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FOOD FOR THOUGHT Quick & Delicious Summer Salad

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

Summer Orange Avocado Salad

In the west we eat salad all summer long and never get tired of tasty summer salads. If you’re looking to lose weight, salads are bound to be a big part of your life. Luckily, there’s no better season than summer to enjoy the bounty of produce the season has to offer! They are perfect for summer picnics, barbecues, pool parties, or every day light eating!

This time of year try a Summer Citrus Avocado Salad filled with fresh blackberries, avocado, spicy arugula and vibrant citrus then finished with a Citrus Vinaigrette. This salad is light, refreshing, low calorie, and takes minutes to make!

Try this refreshingly light salad that I KNOW you are going to adore! This may have become my new favorite! It is filled with citrus flavor! From fresh navel oranges to juice sweet blood oranges, and then a fresh taste of extra virgin olive oil to push it over the top … you’ll fall in love! Then to compliment all the citrus flavors I’ve added crunchy jicama, creamy avocado, and tart blackberries for the best bite this spring and summer!

This salad would pair perfectly with a light fish dish, like a Honey Mustard Pecan Crusted Salmon, or a juicy Grilled Chicken dish. Whichever path you might choose this salad a must.

Obviously for a light tasty lunch serve it by itself. Or try this salad topped with salmon or tuna for a healthful dinner.

Want some great recipes and information about food, wine, entertainment or travel? Simply turn to my new website www.leskincaid.com and let me know how you like it.

Les Kincaid

4 cups arugula 1/2 cup blackberries 1/3 cup diced jicama 2 navel oranges, segmented 1 blood orange, sliced or segmented 1 avocado, sliced Orange Vinaigrette: 2 tablespoons fresh orange juice 1 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil 1 teaspoon honey 1/2 teaspoon red pepper flakes salt & pepper to taste In a large bowl, add arugula, blackberries, jicama, segmented oranges, blood orange, and avocado.

In a small bowl, add orange juice, lemon juice, citrus olive oil, honey, red pepper flakes, salt, and pepper to taste. Whisk together until smooth.

Yield: 4 servings

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 lifelong 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 &August Noble2016 and Indie Bookstores I The SoCal Food &everywhere.

Beverage Professional 5 www.socalfnbpro.com Autographed and personalized signed copies are available on the FORKS website www.forksthebook.com.

Marketing RECIPE: Ladies’ Luncheons

By Linda Duke Celebrating 25 Years in the Restaurant Industry, Duke Marketing has handled numerous crisis scenarios for restaurant chains and Linda Duke, CEO is an expert witness, crisis communicator and emergency legal liaison. duke@dukemarketing.com • 415-492-4534

Women love to gather in groups for luncheons, whether they are part of organizations such as the Red Hat Society, bridge clubs, or just groups of moms having lunch as a weekly get-together. Your restaurant can be the perfect venue for such an occasion!

Ingredients Needed: • Printed flyers to advertise • A staff member (or a few) to make calls to local groups • A group of staff to deliver flyers, sample menus, and food to local groups • Four seasonal sample menus (work with your chef on this) • Extra seasonal decorations (for each season), if needed • Enough staff to ensure your guests are taken care of the day of the luncheon • Bags with your logo on them • Cookies/brownies to pack in bags and pass out as your guests are leaving

Directions:

1. Create a flyer that advertises your restaurant’s ability to host large groups. This flyer should note your restaurant’s capacity for such an event—how many people can you accommodate, while still seating them in one large group? Do you have a banquet room or private dining room? Include a sample menu and pricing on your flyer.

2. Call local groups to let them know that you host group luncheons. Ask if they have a specific date coming up that they need meeting space for, and/or if they would like you to send them more information about your restaurant.

3. Bring flyers and samples of your restaurant’s food to local groups. This is a good way to advertise your brand to groups who may not have heard of your restaurant, or who don’t know that you host group events.

And, no one says “no” to food! Once they taste your food, they are more likely to book an event with you.

4. Create 4 different sample menus, one for each season (winter, spring, summer, fall), so that potential clients/guests can see what a possible luncheon looks like at your restaurant any time of the year. Have these on hand for guests to review, and make sure that these menus highlight some of your signature regular menu items.

5. Once you have a group of ladies booked for a luncheon at your restaurant, here are some of what you might need to prepare: • Obtain a head count from the group leader who scheduled the event with you. It is usually a good idea to ask for this at least a day in advance, so you know how much food you will need. Ask if there are any vegetarians or allergies in the group.

• Choose which waiters and waitresses will specifically be taking care of the group.

• Set up tables and chairs before the guests arrive—make sure you have enough for all of the guests you are expecting. It is always a good idea to have an extra table and a few extra chairs on hand!

Menu Ideas:

1. For winter luncheons, create menus that include “comfort foods.”

Guests will love coming into your warm restaurant to enjoy the fresh tomato-basil soup, or a hearty minestrone.

2. For spring luncheons, utilize the season’s fresh produce. If you have specialty salads on your regular menu, create a sampler and serve in salad-bar form. Put together a calzone with some of your guests’ favorite ingredients of the season—fresh spinach, tomatoes, zucchini, and/or rosemary are all possible options.

3. For summer luncheons, tea sandwiches can be a refreshing treat—use crisp cucumbers or a light chicken or tuna salad. Create a few special types of lemonade to serve as drinks—strawberry, raspberry, and blueberry are all popular varieties. Add lemon-flavored sparkling soda to make it different and interesting!

4. For fall luncheons, use pumpkin or squash—there are many options for these ingredients, including soup, ravioli, roasted vegetables, pie, and a variety of baked goods, from bread to muffins.

5. For dessert, create a bunch of “mini” options of the desserts on your regular menu—mini cupcakes, pies, and tarts, as well as cookies and brownies are all good possibilities. Throughout spring and summer, it is also a good idea to pair dessert with fresh fruit that is available.

6.

Vegetarian options: make sure you have options available to accommodate vegetarians, such as salad and/or pasta.

Tips: 1. Women are great at spreading word of mouth, and will talk to their friends about the event they attended at your restaurant! Make sure it is a memorable experience that they will brag to their friends about. Everyone will want to host a luncheon with you!

2. Decoration is a nice addition. If some of the guests in the group frequent your restaurant often, they will think it’s nice that you took the time to decorate specifically for their event. Sticking with the colors and symbols of each season is an easy way to decorate! A nice touch is to use fresh flowers in vases.

3. Have some of your best servers in charge of taking care of the large group—you want to make sure everything runs smoothly and that your guests are tended to in a timely fashion.

4. Remember to promote and advertise that you host large groups for luncheons!

One of the best ways to do this is to take flyers and menus, along with samples of your food to groups in the area.

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Sample Menu:

Decoration:

Salad Bar:

Specific colors come to mind when one thinks of each season. When we think of fall, we think red, orange and yellow. For each season, when hosting a large group for a luncheon, add a little bit of relevant color to the tables. For example, in the fall, this can be done by using red placemats or orange napkins. You can also incorporate leaves and/or pumpkins for fall luncheons—have a miniature pumpkin as a “place card” at each person’s seat.

• Summer salad—fresh romaine lettuce tossed with sliced strawberries, mandarin orange sections, and pecans, topped with a tangy vinaigrette.

• Spinach salad—fresh spinach leaves with blue cheese and bacon crumbles, chopped red onion, topped with hard-boiled eggs and fresh blue cheese dressing.

• Fruit salad—freshly cut strawberries, blueberries, raspberries, blackberries, apples, banana, and pineapple.

• Caesar salad—fresh romaine with grated parmesan cheese, sourdough croutons, and Caesar dressing.

Tea Sandwiches: • Cucumber & Cream Cheese • Chicken Salad • Sundried Tomato & Basil Spread • Egg Salad • Bacon and Zucchini Calzones—making calzones out of small pizza dough and folding inside several ingredients and served as small sandwiches are great for ladies luncheons.

A Treat for Your Group of Guests: Pass out bags (with your restaurant’s logo on them) of freshly baked cookies or brownies to your group of guests as they leave. They will remember this nice touch, and will have a bag of baked goods to share with whomever they see later that day—good PR for your restaurant!

Dessert: • Mini cupcakes—Vanilla, Chocolate, Raspberry Lemonade, Carrot

Beverages: • Iced tea • Arnold Palmer (iced tea and lemonade) • Sparkling lemonade, either plain or flavored (strawberry, raspberry, blueberry) • Variety of soft drinks

D RIVE S ALES with Easy to Execute M ARKETING P ROGRAMS Recently published, Four Star Restaurant Marketing Cookbook — Recipes for RestaurateursTM, is a 300 page marketing resource for restaurant operators.

Creative marketing programs are written in an easy-to-use recipe format, with ingredients needed, directions to implement and tips, tools and tactics to drive sales. Over 250 real restaurant case studies and photos are included.

Available to purchase online at: marketing-cookbook.com

See what operators are saying:

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“Recipes for Restaurateurs is a comprehensive, easy to follow book of effective marketing strategies and is a great tool we purchased for each of our general managers. Ms. Duke trained 65 managers of our Me-n-Ed’s Pizzerias how to use the recipes and provided motivation and directions for effectively driving sales and we are already seeing success.”

www.marketing-cookbook.com

www.marketing-cookbook.com www.socalfnbpro.com

“Recipes for Restaurateurs is an incredible resource for not only those looking to enter the restaurant business, but for those that have been running restaurants for years.”

August 2016 I The SoCal Food & Beverage Professional 7

By Apryl Bruso

Specialty Produce Saves the Day So after last month’s column, which I am sure you still have taped to your refrigerator, where I boldly state that I had never received a bad YELP—I received like the worst YELP in the history of the world. Worse even than the American Indian’s review of the first Thanksgiving and the pestilent blankets they received as “gifts.” Worse even than the reviews of the Kool-Aid in Jonestown. Man, this review was the worst!! Not only did they find the service “comically horrifying,” they also found me to be very annoying and not very good at my job. They accused me of farting at the table and said that this was the best part of my service. This YELP made me a little gun shy of waiting tables, tbh. I felt so helpless and overcome.

I could offer no rebuttal although part of me wanted to remind the author of the YELP that they had asked me specifically to take my time because they wanted to enjoy their birthday dinner. I also wanted to scream, “BUT I DIDN’T FART AT THE TABLE!!!” I wanted to remind them that, “he

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

who smelt it, dealt it,” that I deboned a fish, split their salads and desserts tableside, brought a birthday Baked Alaska, but, honestly, I just have to let it go. Am I claiming that service went flawlessly? Of course not. It was one of those times during service where you just doggy-paddle and try to keep your head above water. Was the YELP review particularly meanspirited and kind of puerile? Yes, it totally was. Whatever, sometimes I am annoying and sometimes people don’t like me. Lesson learned: Sometimes people are NOT into the Apryl show.

Now for a flawless segue into this month’s column.... So here I am feeling a little melancholy, I hate that I care what a mean stranger thinks, but I totally do, and I realize what I need is to get back to Hawaii (see last month’s article) and let my cares and troubles float away with the tropical breeze. The way that I intend to do this is by reigniting my brief Hawaiian love affair with the passion fruit or lilikoi as I like to call them (you know, because I am super-annoying and whatnot). Anyhoo, Whole Foods was a bust. Sprouts was a bust. Local farmers markets were unfruitful. (Haha) Finally I recalled Specialty Produce, or rather the lady on the phone at Whole Foods recalled Specialty Produce, and off I went. Specialty Produce is the Garden of Eden. Anything and everything your little heart can imagine produce-wise is here. Just walking through the doors will cure you of your scurvy.

photo courtesy Apryl Bruso

My first stop was to procure some purple passion fruits (ehem, lilikois). I had my mom and nephew in tow, and the expression on Connie Bruso’s face was priceless. My mom is like the best cook in the world. She has been making macaroni salad nonstop since our return from the Big Island.

My mom is a gardener. She has a greenhouse. She has already looked up how to grow passion fruits and bought the pots to feed my most recent addiction. I cannot eat country fried steak and gravy anywhere because my mom destroys any and all that I have come into contact with—it’s her white steak gravy that really gives her an edge. Anyhoo, seeing the look of pure exaltation on her face was just awesome. Then my friend Sara Peters, she works there and is supes awesome, mentions that the stone fruits are pretty amazing right now. I have tried buying nectarines, plums, and peaches on several occasions this year and have been met with mealy yuckiness where I have been expecting tart and sweet firm flesh (a little X-rated, I know, but I am serious about my stone fruits!!) Sara cuts some for us in the store and they are heavenly!! We leave shortly after, our arms laden down with pounds of McNulty nectarines, pluots, and peacotums.

Plbbh, plbbh, plbbh (that’s me farting as I walk out the door).

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It’s amazing how finding some flawless fruits and veggies can change your outlook. I refuse to let that nameless guest define me. The cakes, salads, and fish are the only things that I “cut” tableside. But, guess what? Human beings digest food and accidents happen. Did it occur at that particular time and place? No, but what if it had? Could my service have been better? Sure, I am imperfect. Could the guest have spoken to a manager and voiced her grievances in a mature way instead of lambasting me on social media? Most definitely. Is there anything that I can do about it? Nope, but I certainly can wash off one of my perfect little pluots and go to town on it.

Specialty Produce 1929 Hancock St #150 • San Diego, CA 92110 • 619-295-3172 www.specialtyproduce.com • #specialtyproduce www.socalfnbpro.com

By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The SoCal Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com.

California Beer Tripping

Mother Earth

www.socalfnbpro.com

Sin Tax is a representative of the new and wildly popular peanut butter stout sub-style, and Mother Earth was one of the first to take it to take it to a core beer level. Made from an Imperial Stout base, it logs in at 8.1% ABV and contains no peanut allergens, so is safe for anyone with a peanut allergy; and its name refers to the fact that it is too heavenly NOT to be a sin.

The cleverly named Quit Stalin is a barrel-aged Russian Imperial Stout that is a hefty 10.5% ABV and sports notes of toffee.

We finished with the Ace Hop Rock, a Rye Saison with a pleasant and surprising fruitiness, which we were informed comes from the yeast, not the Saaz hops it’s brewed with.

Jason also filled us in on the growth of the brewing company, which has grown from a nano to micro to production brewery, with distribution now in the entire state of California, six states and eight countries. A visit to this epicenter of brewing activity is a must-stop for any beer fan passing through Vista. To view what beers are pouring at either location, visit http://www. motherearthbrewco.com/whats-on-tap.

Both locations are family friendly as well as dog friendly for friendly dogs on leashes.

Tasting Room and Brewery

2055 Thibodo Rd, Ste H Vista, CA 92081 (760) 599-4225

Tasting Room 2

206 Main Street Vista, CA 92084 (760) 726-2273 http://www.motherearthbrewco.com

photos courtesy Mother Earth Brew Co.

Pretty much everyone in the know is aware of the exploding beer scene in San Diego. Now it’s time to set our sights on the bourgeoning beer activity taking place in Vista, an inland community located 42 miles from the coastal city.

One of the first to arrive was Mother Earth Brew Co., a brewery that had its start as a homebrew shop and tasting room in 2010. Located just a half mile from the 78 freeway off the Sycamore exit, and just minutes from the I-5, the brewery is right in the middle of the “North County Beer Triangle” in North San Diego County. In 2012, a second 4,000-square-foot Tap House was added and the homebrewing supply store moved to Main Street in the heart of historic downtown Vista, while the brewery remained in the original location.

It was at the downtown location that I visited, where I found a bustling room filled with beer lovers with a large area inside with long bar and tables, two TVs tuned to seasonal sports and an outdoor patio with seating. Connected to the tap house is the homebrewing supply shop offering everything you would need to delve into the art and science of brewing and instructional classes held at no charge.

Tasting Room Manager Jason Danderand did an excellent job as host, taking me through the offerings on tap. We began with the flagship Cali Creaming, a cream ale made with Madagascar vanilla that is reminiscent of cream soda.

The Honcho Hefe brought subtle banana and clove notes and rides a fine line between an American and Bavarian wheat.

Boo Koo IPA is loaded with Simcoe hops for bittering, and Mosaic hops for dry hopping and its simple Pilsen grain bill makes it hop forward, enabling the piney aroma and foresty flavors to come to the forefront.

He welcomes your inquiries.

Email: bob@lvfnb.com

August 2016 I The SoCal Food & Beverage Professional 9

By K. Mike Masuyama Ph.D.

West Eats East Instant Noodles Instant noodles are one of the greatest food innovations in the world and have been consumed all over for lunch, dinner, snack and hikingmountain outings, as well as for emergency uses. A Nobel Peace Prize for food development should be awarded, I personally recommend. Many in our mainstream market have seen them at regular supermarkets but do not eat them much. Let’s see its significance and potential future in this blending market.

Its original Chinese noodle soup style, which is called Ramen in Japan, was innovated by a Taiwanese living in Japan in 1958. Flash-frying or airdrying made a pre-cooked state of noodle starch, which reduced boiling time for cooking noodles. Noodle soup flavors in forms of powder or paste were packed in a separate packet, which was dissolved in hot water to make up soup. Ramen cooking took a matter of minutes, which enabled it to be called “an instant” noodle. A small pot was still required, though.

In 1971 a further, greater innovation took place with instant noodles. The complete materials of dried noodles, flavor and other ingredients came into a single polystyrofoam cup. It was a matter of adding very hot water and waiting with an aluminum lid. In three minutes a hot ramen meal would become ready to eat. It can be called a revolution of the food preparation, with all edible matters and serving container included, no worrying about clean-hygiene of the food container, no washing after the meal, and a matter of discarding the cup and lid. Only boiling water and three minutes were needed. One more thing needed: utensils, chopsticks for Asians or disposable forks for others. One more further step for convenience: an aluminum portion of the lid is eliminated, which results in being microwavable. Though one of the major manufacturers, Nissin, says do not microwave, while Maruchan says it’s alright.

It spread all over Asia, where Chinese food culture is rooted. According to statistics, 95 billion servings of instant noodle products are annually consumed in the world. Among them, 44% are in China, which has about 20% of the global population. The number one per capita consumption is

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 10 The SoCal Food & Beverage Professional I August 2016

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

“Ask Doctor Sake” was his last series in this journal.

69% by Koreans. Japan and the States eat 4~5 billion servings. You may see Nissin or Maruchan in cups or Sapporo Ichiban even at Costco. Here it is consumed by many students and low income people. In Mexico, it is consumed mostly as a snack and it is almost synonymous to Maruchan, another major manufacturer. We may see instant noodle products with Spanish labels in California. Two major manufacturers, Nissin and Maruchan, have instant noodle plants in Southern California. We are eating their made-in-USA instant noodles.

This technology is not limited to instant noodles only, but has been applied to other style noodle foods like Udon (Japanese traditional wheat flour noodles), Soba (Japanese buckwheat noodles), or some spaghetti-pasta products. Many come in cups with diversified flavors and ingredients, again enabling easy meal preparation and eating. You may be able to buy tempura udon or soba in a cup, soba with fried tofu age, and many more.

All of them are imported from Japan. I remind you that sushi occasionally goes well with such instant Japanese-style instant noodles, which we can buy at one stop at a Japanese ethnic grocery store.

There is always a tendency to look down at instant foods as not-real stuff, too careless or having too much food additives. What is wrong with instant noodles? It is very convenient, time-saving, easy cooking for everyone, available at many locations, and stomach filling. A very positive contribution is its being lightweight and easy to carry in hiking or mountain outings. Many mountain or expedition teams carry them. Besides, it is an excellent emergency food in natural or man-made disasters, as it is light to carry, needs only hot water, no worries about food hygiene in shipping, and provides minimal satisfaction for the time being. Such an emergency food is often consumed prior to distributing local food supplies like wheat flour or rice. It may not be an emergency matter, though, but serious eating which we may eventually face in the future. It can be food for seniors, particularly those who live alone or with minimal assistance. Such an instant noodle can be a handy lunch or snack or even occasional dinner for seniors who do not cook or go out to eat. It can be stored without refrigeration for good duration. I know it may not be a favorable matter and everyday meal, but seniors may not have many other options. Let’s think that an instant noodle food can be a part of our eating for occasions requiring little time or effort. www.socalfnbpro.com

By David Mulvihill

what’s

BREWING

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

Cheers to 20 years

Two San Diego area breweries are celebrating 20 years in business. Ryan Brooks and his brewing team at San Diego’s Coronado Brewing Company brewed a 10% alcohol by volume double IPA with Citra, Mosaic, Hallertau Blanc and a selection of experimental hops incorporated in Coronado’s 20th Anniversary Imperial IPA. The beer released in July in 12 ounce 4-packs and 22 ounce bottles, followed by a 20th anniversary celebration party at its Knoxville Street brewery on July 30th.

Stone Brewing Company chose to start its 20year celebration earlier this year with its Stone 20th Anniversary Encore Series, a series of rebrewed and re-released beers from memorable past years. On August 19th and 20th, this year’s www.socalfnbpro.com

Brewing teams from Karl Strauss and Hillcrest Brewing gathered at Karl’s original Old Columbia Brewery in Downtown San Diego to brew their version of All You Need Is Love.

invitational festival at Cal State University San Marcos will celebrate Stone’s 20th in style. In addition to guest breweries and phenomenal brews, the Stone 20th Anniversary IPA will be dispensed along with returning versions of its 5th, 10th and 15th Anniversary IPAs. These beers will also see 22 ounce 4-pack bottle distribution in September.

Proceeding north into Orange County, Tustin Brewing Company celebrates 20 years on Sunday, August 28, with its annual invitational celebration. Contact the brewery for complete info and tickets.

Festivals

The new and improved Brew Hee Haw Craft Beer Roundup at the Orange County Fair took place in mid-July. Four separate sessions may have made for a long weekend for brewers, owners and the folks at Brew Ha Ha Productions, but gave more opportunity for people to accommodate busy summer schedules. The new and larger venue next to the Pacific Amphitheatre made for a comfortable, airy, and less crowded setting. Attendees were also free to exit festival grounds and enjoy the fair before, during and after the fest. Beers of note included Good Beer Co’s Saison Ana, a mixed cultures amber farmhouse ale, wellbalanced with great body, dimension and light tartness. And, Karl Strauss was pouring its refreshingly crisp kolsch. Proceeds benefited the Boys & Girls Clubs of OC and the Inland Empire. A raffle was also held to further support the charity groups during each session.

In addition to numerous instant prizes that

included concerts and other prime fairground events, the grand prize was passes for an entire year of Brew Ha Ha Productions festivals. Up next for Cameron Collins and his Brew Ha Ha team is September 24th’s OC Brew Ha Ha in Oak Canyon Park (Irvine Lake area). This year’s later date will hopefully also translate into cooler temperatures for OC’s premier festival.

Anaheim’s OC Fest of Ales returns to Downtown Anaheim one week prior to Brew Ha Ha, on September 17th. This year, a VIP experience is promised to every attendee, with unlimited tastes of beer and small plates from numerous area restaurants. Proceeds will support Muzeo Museum & Cultural Center and the Downtown Anaheim Association.

Jeramy Duane Duncan (Mother Earth Brew Co), Ed Heethuis (Brew Ha Ha), and Tanya Bultsma (pouring for Ska Brewing) at the Brew Hee Haw Craft Beer Roundup.

photo by David Mulvihill

The folks at Hillcrest Brewing Company approached Paul Segura of Karl Strauss Brewing Company with the idea of brewing a beer to help raise funds for the victims and families of the Orlando, Florida tragedy. A recipe and graphics were developed for All You Need Is Love. Other San Diego brewers were also encouraged to participate in the movement by brewing their own versions of the beer.

Seventeen breweries ended up brewing the beer.

The plan called for release of the beers by July 15th, coinciding with the kickoff of San Diego Pride Weekend. Proceeds will benefit organizations aiding in the recovery of the Orlando tragedy, as well as local San Diego organizations advocating peace, equality and tolerance.

The Karl Strauss/Hillcrest brew is a hoppy session red ale brewed at Karl’s original downtown San Diego location. Other brews included: Gordon Biersch/Hillcrest Intergalactic/ Hillcrest, and Wavelength Brewing versions of the Hoppy Session Red, Chuck Alek/Hillcrest’s Dry-hopped Alt, South Park/Hillcrest’s IPA with Beets, Second Chance Beer Co’s Scotch Ale, Belching Beaver’s Passion Fruit Beliner Weiss, Border X Brewing’s Hoppy Red with Hibiscus, Bagby Beer Co’s Wheat XPA, Amplified Ale Works Pulse Porter, Mission Brewery’s San Diego-style IPA, 2Kids Brewing’s Amarillo American Pale, and AleSmith Brewing’s Chrysanthemums & Honeysuckle Blonde. Duck Foot and Mother Earth were also collaborating on an All You Need Is Love beer. Seek out these beers in your travels throughout San Diego and support a great cause.

photo courtesy Karl Strauss

All You Need Is Love Collaboration

August 2016 I The SoCal Food & Beverage Professional 11

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.

Email: jackiebrett@cox.net

Dining-Beverage Scene

In early 2017, brothers Michael and David Morton will introduce a steakhouse concept with all-new construction at the Hard Rock Hotel.

PUB 365 is a new craft beer haven featuring 365 rotating craft beers and 40 draft handles inside Tuscany Suites with lunch-dinner pub fare.

Nevada’s first Casa Del Matador debuted at Downtown Summerlin with Mexican cuisine, 128 rare tequilas and an artistic interior.

Nevada’s first Dallas-based Dave & Buster’s opens this month in Downtown Summerlin.

The company operates 82 large-venue highvolume restaurant/entertainment complexes throughout North America.

Eureka! will be a new all-American dining destination in the Fremont East Entertainment District opening in mid-2017. Emergency Arts will close The Beat Coffeehouse and Records.

A new modern retail development with seven tenants is underway at The Hughes Center. Two committed anchors will be chef-driven Mexican restaurant Bandito Latin Kitchen & Cantina and hip Japanese eatery H20 Sushi & Izakaya, a first in Southern Nevada.

Holo Holo – The Happy Bar – opened at the California Hotel as part of the resort’s multimillion dollar renovation.

Internationally-known restaurant franchise Hobak Korean BBQ opened its first U.S. location in Chinatown.

Southern California’s legendary Du-Par’s Restaurant and Bakery is now available at the Suncoast 24/7.

Simon Hospitality Group and Titan Brands’ joint-venture Standard & Pour is a gastro lounge restaurant debuting late this summer in Henderson in the former Firefly space.

The Habit Burger Grill will open a third location this summer in Henderson with indoor and patio dining.

Grimaldi’s Pizzeria released its first signature wine, Mille Gradi, a red blend incorporating three varietals.

The Golden Tiki in Chinatown celebrated its first anniversary adding Strip headliner Frank Marino’s shrunken head to its cabinet of curiosities.

Entertainment Landscape

Game show Who Wants To Be A Millionaire with host Chris Harrison relocated to Bally’s with tapings through Sept. 1 and premiering Sept. 12.

Puppet Up! - Uncensored opened in The Sands Showroom at The Venetian featuring a lineup of six revolving puppeteers handling 60-plus unruly puppets in scripted scenes and improv.

Cindy Williams from the Laverne & Shirley series is in Menopause The Musical at Harrah’s as a guest star and fifth girlfriend through Aug. 28.

Ending a six-year run, multi-platinum crooner Matt Goss will perform his final show in The Gossy Room at Caesars Palace Saturday, Sept. 24.

Raiding the Rock Vault launched in Las Vegas in 2013 ended its Tropicana residency. Cherry Boom Boom will open there on Sept. 8.

The Improv at Harrah’s closed after anchoring the second-floor showroom since 1995.

Creator-host comedian Sam Tripoli opened The Naughty Show at The Sin City Theatre at Planet Hollywood featuring big-name and rising-star comics on Friday-Saturday nights at 11 p.m.

Tommy Lama is comedian Tommy Savitt’s alter ego in his own new stand-up “karmady” show at the Laugh Factory Comedy Club inside the Tropicana through Sept. 4.

Three long-running Las Vegas shows moved to the Night Owl Showroom at Hooters…

The King starring Trent Carlini, Country Superstars Tribute, and comedian Vinnie Favorito.

Magician Criss Angel opened his new production Mindfreak Live! at the Luxor replacing Believe after a seven-year run.

Fremont Street Experience’s newest Viva

12 The SoCal Food & Beverage Professional I August 2016

Vision show is Tiësto - A Town Called Paradise featuring three artist-selected songs.

Singer Pia Zadora will return to her Pia’s Place residency inside Piero’s Italian Cuisine Friday, Aug. 26.

Stripper 101 at the V Theater in the Miracle Mile Shops celebrated its 10-year anniversary teaching pole and lap dancing.

This and That News

Ethel M Chocolates celebrating 35 years in Henderson is redesigning its chocolate factory store by this fall. Meanwhile, the air-conditioned pop-up store with a Chocolate Tasting Room hosts guests.

The Venetian started a Gondola University offering guests an opportunity to pilot one of resort’s gondolas.

After a multi-million dollar renovation, the rooftop Pool at the Plaza opened with new furnishings, wet deck, hot tub, food truck, entertainment stage, and adjacent tennis, basketball and dedicated Pickleball courts.

Drybar with just blowouts opened its 63rd location and flagship outlet in the Miracle Mile Shops featuring a full cocktail bar, photo booth and live DJ. MGM Resorts International launched a mobile gaming platform, easyPLAY Mobile Tournaments, the first digital and interactive tournament offered by a regulated casino in the United States.

The Waterfall Atrium and Gardens’ summer display at The Palazzo is transporting guests to the gardens of Italy with two nine-foot tall figures in floral dresses through Sept. 7.

There are new MobileQube charging selfservice kiosks at all seven Las Vegas Monorail stations, the Flamingo and The LINQ offering a drained phone battery solution.

A Nevada judge rejected a plan to build on the historic site of the Las Vegas’ first racially integrated casino Moulin Rouge.

The 44th Annual Las Vegas Greek Festival will take place Sept.16-18 at St. John Greek Orthodox Church.

Seasons Market opened in MonteLago Village at Lake Las Vegas with groceries, delivery service, wine tastings and dry cleaning. www.socalfnbpro.com

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August 2016 I The SoCal Food & Beverage Professional 13

By John Rockwell

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

Conversation with a Cheesemonger in Claremont

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.

Downtown Claremont is the perfect location for a cheese shop, and this purveyor of artisan cheese can be found at 325 Yale in Claremont, between Bonita and 4th.

If you’ve ever walked into a cheesemonger’s shop, the experience can be overwhelming and intimidating. A good shop has a variety of styles many people have never heard of or seen, from all over the world, comprised of different sizes, colors, milk types and firmness. With the mystique of high culture that surrounds cheese, one might be hesitant to visit such a place for fear of committing a cheese faux pas—for example, asking for a sharp soft cheese. But every now and then you find a place that doesn’t mind breaking some of those rules.

14 The SoCal Food & Beverage Professional I August 2016

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The cheese counter at Cheese Cave has a rotating stock of domestic and international cheeses in just about every style imaginable.

While you’re visiting Cheese Cave, you can pick up some wine or beer to go with your cheese, some cheese knives and serving boards, and the curious can find many cheese-centric books.

At Cheese Cave, there is no shortage of crackers, jams and jellies to serve with your prized cheese finds.

“I don’t adhere to a lot of ‘dos and don’ts,’” says Marnie Clarke, co-owner of Cheese Cave in downtown Claremont, California. “Really the most important part of going to a cheese shop and buying cheese is eating cheese. It should be something that is enjoyable and tastes good and makes you happy.” That may seem like a simple idea, but it can be a profound comfort for the curious who may not know the difference between a Crottin de Chavignol and a Comté, or a Reblochon and a Robiola. The cheesemonger is there to help you figure out what you like and help you find something that fits your palate.

Although Marnie Clarke—with her sister and business partner Lydia—grew up in La Verne, Cheese Cave’s sixth year at 325 Yale makes sense. “Claremont was always the place that we went to if we were going out to dinner with our family or if we were back in town,” says Clarke. In the immediate downtown area, you’ll find eclectic shops like the Folk Music Center— now owned by musician Ben Harper, whose family raised him in the instrument store—and the famous Rhino Records. Downtown is within walking distance of the Claremont Colleges.

It’s a perfect place for a family business. It’s a perfect place for artisan cheese.

“Initially we thought ‘only cheese’ but as we were getting serious, we decided we needed to do some meats,” says Clarke. “We couldn’t find good salumi anywhere with a natural casing, and all these ingredients we wanted to cook with we couldn’t find. When we found this space, it was so much bigger than what we originally thought we’d have.” As a result, the “cheese-only” concept expanded into charcuterie as well— along with some dry goods, books, cheese presentation utensils, and a small collection of beer and wine. In December of 2013, the sisters expanded again by adding a cheese shop in the ultra-hip Grand Central Market in the historic district of downtown Los Angeles, aptly named DTLA Cheese. Lydia Clarke runs that shop with business partner and chef Reed Herrick.

Marnie Clarke is more than a shop owner— she is an evangelist of cheese knowledge and somewhat of a rock star in the cheese world. She sits on the board of the California Artisan Cheese Guild, an organization whose website says its mission is to “celebrate the quality and diversity of artisan cheeses produced in California

through partnerships, outreach and education.”

At a recent visit to Cowgirl Creamery in Point Reyes, 440 miles away from Claremont, I found out that the cheesemonger helping me behind that counter, Cristy Caye, knew Marnie Clarke.

Caye had been adjudicated by Clarke in the Cheesemonger Invitational Competition last January (yes, such competitions exist).

I decided to get Clarke’s take on ways to eliminate the intimidation factor and common misconceptions customers might have when approaching the choices at the cheese counter.

As it turns out, there isn’t too much to worry about.

2. Have a plan of attack or a theme in mind.

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1. The Cardinal Rule— Strike up a conversation.

The underlying theme throughout our conversation was that to have a good experience at a cheesemonger’s shop, you have to communicate and ask questions.

“We’re always talking about all aspects of cheese,” says Clarke. “It’s different questions for everybody. We’re talking about flavor, but we’re also talking about stories of why this cheese was made in this region and—for example—why you would make a skim-milk cheese. (It’s because you need to make butter.)

I’m always very curious about different cheeses.

When you’re contemplating it and paying attention to it, you’ll experience the flavor more.

Knowing all these things and contemplating what’s happening inside of the cheese, where it was made, who made it, and how long they’ve been making it makes you slow down to taste what the cheese is.”

When I visit, crew members like Jamil make the experience great—he is friendly and knowledgeable about the cheese, and nonjudgmental when I have a question that may or may not be a good one. “I feel extremely lucky and blessed that we’ve had such a great staff,” says Clarke. It takes us a long time to find somebody—I mean, the cheese can be learned, but you have to have somebody that is compatible with the crew, that has the right attitude and willingness to learn. We’re not a very big crew, and right now there are a few people in here, but when it’s empty, we’re still talking about cheese.”

“You can definitely walk in not knowing what kind of cheese you want, but it’s really helpful if there’s some sort of idea to have at least one thing in mind that you know you’ve liked in the past,” says Clarke. “Even if it’s just to say, ‘I really like sharp cheddars but I want to try something that’s not a cheddar: what do you have that I might like?’”

According to Clarke, it is difficult to find the right cheese if a customer says, “I like everything: pick one.” Clarke says, “If I pick something you don’t like, then both of us say, ‘Well, that didn’t work’ and it’s awkward.”

“You could pick a theme,” says Clarke.

“Something like, ‘I really want to try something from Switzerland I’ve never had,’ or ‘I want to have something soft that’s domestic’— some way it can help the cheesemonger show you some really cool cheeses without having to randomly pick something. I think having a plan can enhance your experience with a cheesemonger because it’s our job to guide you to the right cheese for you.” Even if the shop doesn’t carry a cheese you’re thinking of, ask anyway. Clarke pointed out that cheesemongers have to know not only their inventory, but also have to be aware of “what cheese we don’t have so we have a good frame of reference when somebody asks for something.”

3. When discussing flavor, try to use nouns and not marketing adjectives.

Describing the flavor profile of a cheese is necessary because at a shop like Cheese Cave that offers paste samples, you’re going to want to communicate what it is you like or don’t like about the taste or aroma of what you try. If you are worried that you might not have the same flavor vocabulary as the cheesemonger, you could be right. But don’t worry about that— create those descriptions as you go. “It’s more about connecting with the person you’re talking to. It’s making common language that you’re agreeing on,” says Clarke.

Clarke’s advice regarding flavor is to use nouns, “like saying ‘it tastes like pineapple,’ instead of

August 2016 I The SoCal Food & Beverage Professional 15

For the ultra-hip, Grand Central Market in downtown Los Angeles makes an ideal food stop if you’re touring the downtown, seeing a show at the Walt Disney Hall, or visiting The Last Book Store. Why not take the cheese with you? Buy a little and eat it there!

If you need to take some food or cheese with you while sipping a couple of pints at Golden Road Brewing, this is the place to go. About ten steps away you’ll be at the brewery’s location in Grand Central Market.

DTLA Cheese also offers charcuterie with a round selection of picnic meats to complement your cheeses. Washed in Gose, that Willoughby may seem expensive at $35 a pound, but it does not disappoint!

saying ‘it tastes tropical.’ ‘Tropical’ could be interpreted as banana, guava or pineapple, but if you say, ‘this is pineapple,’ then I know what a pineapple tastes like, and I know it’s going to be quenching and tart and sweet at the same time. You have these taste memories that are associated with specific, tangible things.”

The words used to market cheeses can cause difficulty in communicating a specific flavor you like or dislike. “What does ‘tangy’ mean?” asks Clarke. “Or what does ‘sharp’ mean?

That’s always really a hard one when people are saying, ‘Oh, I really like sharp cheeses,’ and then they ask me for something soft and sharp. To me, those don’t go hand in hand because in my head when I’m thinking ‘sharp,’ I’m thinking something that’s acidic and aged. So we have to have a conversation over the counter to make sure we’re talking about the same thing.”

smaller,” says Clarke. “For a Camembert, we’ll sell a half or a whole, and I won’t do a quarter because then that last quarter ends up being wasted, and it’s not really honoring the cheese and the trouble that somebody went through to make that and get it to Claremont.” As a home cheesemaker, I have to agree that after weeks or months of care, it is disheartening to see my artisan cheese treated the same way we might treat something that’s mass-produced.

Clarke points out that it also shouldn’t be a priority to buy a bunch of cheese at one time.

“There’s always space to eat more cheese,” she says. “I think it really makes for a better experience for everybody if it’s just a couple of cheeses because then you can really get to know that cheese and that flavor: you retain some of that taste memory so when you come back the next time, you might say, ‘hey, you recommended that Tarentaise Reserve (Spring Brook Farm, Vermont), and I know it’s seasonal, and now it’s gone. What else would I like?’” So stick to a couple at a time unless there is a specific purpose for buying more, like entertaining guests.

As I get ready to leave the shop, I’m reminded of the communal atmosphere in Claremont’s downtown. A member of Ophelia’s Jump, the local theater company, comes in to buy some cheese and bread, and offers Clarke tickets for one of the two Shakespeare shows ‘in rep’ this summer. (Cheese Cave has a special deal where you can phone in a box dinner to pick up before heading over to the Greek Theater at Pomona College.) Over the course of our interview, she’s been on a first-name basis with many of the customers who visit the store.

Cheese Cave is set to expand again, not to add a restaurant or build a larger cheese counter, but to build an educational classroom in the adjacent suite where cheese and beverage classes can be held regularly. It’s a fitting and important piece for a business that already does so much to teach its customers.

Cheese Cave 325Yale Claremont, CA 91711 909-625-7560

4. Narrow your selection and buy a reasonablysized sample.

Artisan cheese pricing is a study in sticker shock, especially if you’re used to paying five dollars a pound for grocery store cheddar.

Artisan cheese is different—it’s often made in small batches and seasonal, soft European cheeses are flown by air freight, and the families that make many of these cheeses pay more for the raw materials that make their product. Some cheeses can run from $20-30 a pound—but don’t let that intimidate you. It is OK to ask for a smaller amount. But how much smaller?

“We typically do a quarter-pound minimum,” says Clarke. “There are always some exceptions to the rules, but a quarter pound is the best measurement because—on firm cheeses especially—it’s really difficult to cut something smaller.” It also comes down to the quality of the cheese—smaller pieces tend to dry out and won’t live up to the quality of that particular cheese. “With some of the smaller-format cheeses, it’s easier to cut something a little

16 The SoCal Food & Beverage Professional I August 2016

DTLA Cheese 317 S. Broadway (Grand Central Market) Los Angeles, CA 90013 213-290-3060

Marnie Clarke, co-owner of Cheese Cave is a wealth of knowledge about all things cheese. If you visit a local cheesemonger, strike up a conversation. You might learn a story or two about your cheese.

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SOME WINES ARE WORTH CELEBRATING Celebrate Robert Mondavi Winery’s 50 th Anniversary of uncompromising excellence and generous inspiration.

Please enjoy our wines responsibly. © 2016 Robert Mondavi Winery, Oakville, CA

Enjoy our limited edition anniversary release of 2013 Maestro.

“This is just the beginning.”

Learn more at RobertMondaviWinery.com

By Chef Allen Asch

Chef Talk Strawberries

18 The SoCal Food & Beverage Professional I August 2016

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.

crops. They are also high in vitamin C, B6, K, fiber, potassium, folic acid and amino acids. Strawberries can grow to be as large as an apple. They also have more vitamin C per serving than oranges do.

The three main types of strawberries available in the United States are: day-neutral, which are bred to produce fruit from summer through the fall in mild to hot weather; ever-bearing, best grown in raised beds; and Junebearing, which is the most flavorful and common of the strawberries. The problem with these strawberries is they produce one large crop in June and have a single harvest. The harvest period for these, the most common strawberries, is that it usually only lasts about 10 days.

If you want more information, you can always go to the Strawberry Museum in Belgium, Musée de la Fraise de Wepion, in Namur, Belgium.

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I don’t know if you saw live or the pictures of the full moon in June, but the full moon that month is always called the strawberry moon. Many people think it’s called the strawberry moon because of the color of it but the name of the moon historically dates back to the Algonquin tribe of Native Americans. The full moon in June was named the strawberry moon because this was the month that strawberries became ripe and ready to pick. The unique thing of the 2016 strawberry moon is that it is the first time since June 1967 that this occurred on the summer solstice, which is the longest day of the year. The next time this will occur is in the year 2062. Another place that strawberries are very visible in June is as the delectable treat at Wimbledon, strawberries and cream.

Although strawberries are available year-round the brightest and freshest are North American strawberries, which are harvested in the early summer months. You can get them throughout the rest of the summer though they are never as good of quality as what you’re going to get in June. The great thing if you are a strawberry grower is they are very easy to harvest, process and freeze to last you throughout the rest of the year.

If you pick your strawberries and they are underripe, meaning too green, one thing you can do with them is pickle them, and if you pick them overripe another great thing that you can do with them is make a jelly or jam with them.

Strawberries are a member of the Rose family and are the only fruits that produce seeds on the outside. They average about 200 seeds per strawberry. In theory you can plant a new strawberry plant from a strawberry seed on a strawberry, but most of them are planted through runners. Runners are small shoots, branches or twigs that sprout from the root and grow horizontal from a strawberry plant. These are then harvested in June and planted for another strawberry plant to start growing out of. Strawberries also are the first fruits that ripen in the spring. One great thing about planting strawberries is they are perennial plants, which means that from the same plant you planted this year they will reproduce next year, the year after and continually after. A growing common method of raising strawberries in urban environments is the “tabletop method” for strawberries; this is where they hang from the ceiling in containers. One of the places that you see this is on patios in areas where the temperature is ideal for growing strawberries.

Americans eat an average of 3 1/2 pounds of strawberries per year, which is good since it is believed to reduce heart disease and in preventing certain cancers. In the United States, California produces 75% of the strawberry

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

Steak & Table Knife Re-Serration / Sharpening

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The Bottom Line How Do Media ‘Influencers’ Affect Restaurant Marketing?

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

Restaurants and food writers go together like peanut butter and jelly, or in the gourmet sense, foie gras terrine and fig jam. The exchange is simple: food writers visit a restaurant and write about the experience for their audience to read, and ultimately make the journey themselves.

But as media has [rapidly] evolved through the digital age, so has the exchange. Beyond the now-traditional bloggers, a new group has entered the arena—influencers. And they have high demands.

Influencers, theoretically, are members of the media that have such a large presence that they can command payment for ‘sponsored content’ in the same way TV charges for commercials and print/web charges for ads.

Influencers are almost entirely online with a heavy focus on social media channels. It started with celebrities—a shoe company could pay an NBA player $25,000 just to tweet about their product. But the trend has now spread to internet celebrities: Youtubers, Instagrammers, Twitter[ers?], and others who reach tens of thousands to millions of people with every post.

They reach a huge crowd, more than many food writers; for influencers, however, a free meal typically isn’t enough.

Is it worth it to pay someone to post about you? Consider a few factors in evaluating ROI… How can influencers benefit you?

Let’s use the example of a Youtuber with a cooking channel that has 1 million+ subscribers.

Imagine if that Youtuber cooked a dish inspired by a special at your restaurant, or uses an ingredient that you sell? That’s some serious publicity. Not to mention that influencers rank much higher on the trust scale with their audience, so even sponsored posts [labeled as such per FTC guidelines, using signals such as #ad and specific lines at the beginning and end of videos] will get great response.

In short, will this influencer bring in enough customers to offset their cost? The better their reach, the higher their price tag. There’s no concrete formula to calculate conversion, but do know that influencer conversion tends to be higher than traditional paid marketing.

Are you already paying for marketing?

Paying an influencer for an Instagram post isn’t too different from paying a magazine for a print ad. If you’ve already invested in paid marketing, then allocating part of your budget toward influencers is a good way to diversify your outreach. You just have to make sure the influencer is a good fit [see ‘finding a good fit’].

If you rely on earned media, i.e. unpaid publicity such as articles and ‘organic’ posts, then paying for an influencer can be a big leap for your first investment in the paid world. Cheaper marketing channels exist, such as promoting your own social media posts, participating in community food events, or even a good ol’ fashioned print ad.

Finding a good fit Finding an influencer is easy: take a quick scan through social media to see who has tons of followers. Influencer marketplaces exist as well, where you can enter in your type of business and www.socalfnbpro.com

a list of potential influencer ‘partners’ pops up.

The key is to look past the glamour of follower figures and think about the investment on a more personal level: • Does the influencer reach your core demographic?

• Does the influencer have a strong presence in your geographic area?

• Does the influencer’s content align with your brand? An intimate Italian restaurant may not want an influencer with a reputation for being wild and crazy.

• Does the influencer have engagement? This is a big one. Followers mean nothing unless they actually pay attention to the posts.

Likes, comments and shares should have consistently high numbers.

• Is the influencer a sell-out? There’s a fine line between making money and selling your soul. Influencers shouldn’t have more than 10% of their content labeled as sponsored

Meet the influencer beforehand This is non-negotiable. The absolute most important asset that an influencer can offer is a genuine passion for your brand. Sure, you’re paying them, but if the influencer sees your brand as a deposit in his bank account rather than for the value it creates for your customers, this will be reflected in his content. Have him come in for a meal, no strings attached, to get a feel beforehand. Make the decision to invest from there. If he refuses to get acquainted, he isn’t worth your time.

The idea of influencers is turning the journalism world on its head, but it’s best to use this trend to your advantage instead of fighting it. Just be sure to tread carefully.

August 2016 I The SoCal Food & Beverage Professional 19

Foodie Biz Restaurant Spotlight

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

Tempura Endo Sashimi

Barton G, West LA

Tempura Endo, Beverly Hills

This place isn’t just a restaurant. It’s a show, an experience, an everlasting memory that shoots itself up into one’s shortlist of iconic meals they have had over the course of their lifetime. Put as simply as possible, Barton G turns childhood favorites into upscale delicacies, presented in such an extravagant way that the meal is as much a feast for the other four senses as it is for the palate.

Liquid nitrogen popcorn hand-mixed in a giant metal martini ‘glass’ with Parmesan and bacon.

Lobster pop tarts in an oversized retro toaster.

Deviled eggs dyed red, served in a chicken coup that looks like it came out of a Tim Burton movie.

Oyster shooters encased in a champagne-gelatin bubble that defines molecular gastronomy.

Steaks with three-foot forks stabbed into a wood cutting board. You simply must save room for dessert too…that will be a fun surprise. ~$100/ person.

Japanese doesn’t get much more authentic or intimate on this side of the Pacific than at Tempura Endo. Premium sashimi, wagyu beef, black bean soy sauce, and hand-selected oils and salts make Endo as high-end of an experience as possible. Prix-fixe menus range from 10–17 courses, or $150-$280.

The Halal Guys Opens in Koreatown After debuting its first two West Coast locations to huge crowds, The Halal Guys has opened its doors in Koreatown, Los Angeles. Located in an intimate space on the corner of Wilshire and Mariposa, The Halal Guys brings a Chipotlelike approach to some seriously good Middle Eastern food.

They’re not joking around with their gyros, which boast some of the richest flavor you’ll find in a [now-chain] fast casual spot. That white sauce is famous for a reason too and there is no question to why nearly everybody orders extra on the side. Most guests will walk away spending around $10.

Ambiance is intimate, but sadly, Endo’s feel doesn’t match up to its food quality—a rarity nowadays considering the reverse is much more common. This small space is sparsely dressed up with cheap, kitschy décor, making Endo seem more appropriate for Westwood Boulevard than the ritzy part of Beverly Hills. Not to mention you will need to eat again within minutes of leaving the premises.

The Stand Brings New Fast Casual Across LA The Stand, which started as ‘a complete nod to American classics,’ essentially exemplifies the recipe for success in casual dining. Delicious food made from good ingredients. A fun, diverse and expansive menu—exotic burgers, hot dogs, sandwiches, salads and more—with an equally enticing dining room. Satisfying portions and price points that bring people back time and time again.

The Stand currently has locations in Encino, Woodland Hills, Century City and Northridge with more locations across Southern California to come. Be on the lookout for one near you.

20 The SoCal Food & Beverage Professional I August 2016

photo courtesy Bread & Butter Public Relations

Tempura Endo Scallop, Truffle & Caviar photos courtesy Tempura Endo Beverly Hills

Barton G Deviled Eggs

photo courtesty Wagstaff Worldwide Public Relations

Featured restaurants, events, milestones and other foodie news around town

By Ben Brown

The Stand Exterior

Terrine Launches New Cocktail Menu California brasserie Terrine [Beverly Hills] has released a new cocktail selection that follows the restaurant’s motif of French-inspired novelty.

Absinthe Frappes, Byrrh Slings, Bigallet China China Spritz’s, and Pommeau Sours are a few of the latest creations from bartender Ryan Wainright.

Terrine has also come out with a new happy hour menu. Chef Kris Morningstar’s additions include Cured Salmon Terrine with boursin cheese and herb salad, as well as and Frites d’Après La Disco (read: poutine) with confit chicken and black pepper gravy.

Grubhub Unveils New, Faceted Ratings and Reviews System Grubhub has unveiled an in-house ratings and reviews system that allows diners to choose a restaurant based on food quality, order accuracy and delivery speed from the entire Grubhub database. The platform introduces a new level for transparency and trust in the online restaurant ratings and reviews space.

Grubhub collects more than 70,000 data points per day on its restaurants, and this system will provide learning insights for restaurants based on their delivery data in addition to the benefits to consumers. The new ratings and reviews system is now available on the desktop web, and on the Grubhub and Seamless iOS and Android apps. www.socalfnbpro.com

Product Review

By Bob Barnes The Bitter Truth If you know me at all you are aware that I like products that are out of the ordinary and like to experiment. The Bitter Truth fit the bill for both qualifiers. After receiving samples of their Grapefruit, Orange and Peach bitters I began my experimentation, beginning with a can of a mass-produced yellow lager that I otherwise would eschew drinking. Upon pouring into three glasses I added a few drops of the aforementioned bitters and each drink was magically transformed into an enjoyable beer.

Although I was asked to sample these with beer, I got to thinking that my experimentation didn’t have to end there, and proceeded to continue my research by adding drops to my favorite everyday bourbon. Again, it succeeded in making a completely unique taste experience and enabled me to have three additional bourbons instead of one. I obtained the same result with vodka and my conclusion is that The Bitter Truth allows you to create new quality drinks from your spirits or beer that may be an improvement upon the original. The character to me is that of citrus peel and the peach was thankfully not sweet, but while retaining the essence of the peach flavor adds a bitterness that complements your drink of choice nicely. I’m sure I’ve only touched the surface of the uses for these interesting and unique creations and the makers also produce several other bitters, including cucumber, celery, lemon, chocolate and creole versions.

The Bitter Truth is distributed by Southern Wine and Spirits in Nevada and California and comes in 200 ml bottles, which retail for around $20. For more info visit the-bitter-truth.com.

Papa’s Pilar

Toast Vodka

If you’ve been reading this column you know that I recently was re-introduced to aged rum and found it to be just as interesting as aged bourbon or whiskey.

Aged rum does not get the recognition it deserves, and now I have another aged rum to rave about, Papa’s Pilar, a dark rum aged for 24 years in American oak bourbon barrels and port wine casks and finished for 90 days in sherry casks. Inspired

by Ernest Hemmingway and named for his boat Pilar, this 43% ABV rum is born of multiple rums made from molasses hailing from the Caribbean, Central America and Florida that are married together in a unique Solera aging and blending process. The result is an exquisite drink with a rich, smooth and mellow sweetness that I could easily get used to drinking daily, and it comes in a very classy container with a cap attached to a chain reminiscent of a flask.

Another Florida product is Toast Vodka, which is made with unsweetened coconut water, 6x distilled from corn, and is a non-GMO, glutenfree spirit. Not to be confused with a flavored vodka, the coconut water used in the production retains all the natural benefits but only imparts a trace essence in the taste profile. Toast Vodka is intended to be enjoyed by itself rather than as a mixer and was recently awarded Gold in the Los Angeles International Spirits Competition. Its attractive packaging is via a 75 ml cylindrical flint glass bottle with rounded shoulders and long neck that facilitates easy pouring, with the label screen printed onto the bottle’s surface. In addition to the name, the slogan “To Life, to Love, to Us” is etched into the glass, because there’s always something to toast.

Papa’s Pilar comes in light and dark rum versions. The Blonde Rum retails for around $31 and the Dark Rum is $40. In Southern Nevada you can find Papa’s Pilar at Total Wine and in Southern California at Hatch in Tustin, Market Broiler in Orange and Ways & Means in Huntington Beach. For more info visit papaspilar.com.

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Toast Vodka retails for around $31 and is distributed in LA and Nevada by Park Street. For more info visit toastvodka.com.

August 2016 I The SoCal Food & Beverage Professional 21

PRODUCT SPOTLIGHT | A PAN-ASIAN INFUSION With Major’s NEW aromatic range of bases take a sensorial journey to the orient and beyond in seconds.

For fresh, quick and tasty recipe inspiration, look no further than the Major Pan-Asian range. Clean authentic flavors combine to transform your dish into a stunning broth infused with all the fragrances and aromas of Asia. From exotic coconut to lemongrass, coriander, chilli, ginger and blends of spices, Major Pan-Asian comes in three mouthwatering flavors: Beef, Chicken and Vegetable and is so easy to use.

Create fun and delicious dishes in seconds. Major Pan-Asian bases mix instantly into boiling water and can be used as a traditional stock or as a seasoning. Pour over noodles and vegetables or simply brush onto your protein to give an exotic twist to your recipes. Free from any artificial additives or preservatives and Gluten free, Major Pan-Asian gives you a clean label which delivers on flavor every time. Be inspired and taste the orient!

Bob’s Beer Bits and Sips New Releases

By Bob Barnes Meyer Lemon Lager & Mango Wheat Fruit beer styles have grown at 81% by volume in the US, evidence that consumers continue to crave fruity brews. Anchor Brewing, known for its iconic Anchor Steam, is also hailed as America’s first craft brewery and was one of the first to bring flavorful beers to the American palate, even before the craft beer boom got off the ground. The San Francisco-based brewery now has plucked some fruits from its own backyard with two fruit beers utilizing California-grown citrus.

Originally brewed in 2015 as a one and done project named California Uncommon, it was created to be served at all of the World of Beer locations. In test batches it seemed to resonate with the brewers and internal team so was renamed Meyer Lemon Lager and relaunched with a can label design inspired by a seventy-five-year-old fruit crate used by the Ventura County Lemon Cooperative and featuring a beautiful yellow-haired siren holding succulent Meyer lemons. The lager is brewed with the peel and juice of real California Meyer Lemons (which are sweet, less acidic than other lemons), and is a subtly sweet brew with a zesty, lemony kick, and a very easy drinking beer for the hot summer months.

Although mangoes are native to southern Asia, they’ve been grown in California since the 1850s. Mango Wheat is brewed with a blend of two-row pale and wheat malt and hopped with Cascade and Golding. The flavor is very vibrant and more in your face than the Meyer Lemon Lager, but just as refreshing, with tropical aromatics, and the juiciness of a real mango. The can is also adorned with the same lovely siren, but in this case she has red hair and is holding a mango.

IPA Shandy While IPA continues to reign as the number one selling craft beer style, shandy sales have grown by 30% over the last few years and now one producer is looking to take advantage of both. The Traveler Beer Company out of Burlington, Vermont has been making a wide variety of shandies (which are traditionally beer mixed with lemonade or lemon-lime soda) using ingredients such as grapefruit, pumpkin, strawberry, pineapple, lemon, lime and pomegranate. Its IPA Shandy is a wheat ale brewed with grapefruit and citrusy Galena, Warrior, Centennial, Citra, Cascade, Chook and Nelson Sauvin hops and logs in at a respectable 52 IBUs and at 4.4% ABV could be considered in the session IPA range. My impression is that upon sipping, the flavor of grapefruit juice is prevalent and after swallowing an aftertaste of citrusy hops comes through, so it’s almost like drinking two drinks in one. Traveler is hoping to expand the possibilities of what an IPA can be, but while I’m not sure it will satisfy a true IPA hophead, it may be considered an IPA on training wheels for those not quite ready for a full-on IPA hop monster.

22 The SoCal Food & Beverage Professional I August 2016

Hop Trial SMaSH Variety Pack

Ever wondered what a single malt beer brewed with four distinctly different hops would taste like? Now you can find out, for the St. Louis brewery Schlafly (the largest locally owned and independent craft brewery in Missouri) has just released its Hop Trial SMaSH Variety Pack, which contains the same beer brewed with four different well known hop varieties from four different countries: Eureka! (piney) grown in Washington State, Hallertau Blanc (floral) from Germany, Enigma (fruity) from Tasmania and Bramling Cross (spicy) from the United Kingdom. In tasting each I found that they all had the same malt profile from the 2-row malted barley this Golden Ale is brewed with, but each beer was completely different and the label on each bottle includes accurate descriptors of what to expect of the hop character. The labels also contain helpful info such as hop origin, IBUs, SRM and brewer’s notes. In this initial installment of the Hop Trial Pack, the Schlafly team utilized established hops to introduce the concept of how to isolate a single varietal to the everyday beer consumer, but in years to come, the team may explore more experimental hops from the brewery’s Hop Trial program. This hop trial experience is an excellent testament to how greatly hops can affect the flavor of a beer. Experimenting with different hop varieties is not something new to this brewery. Due to Schlafly’s long-standing, close relationships, hop farmers have long approached the brewery to test out hops that will soon be introduced to market, and in the past year it has used 102 different hops within its portfolio of beers.

www.socalfnbpro.com

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

Passion: a Key Ingredient for Success!

Here’s what passion looks like in my work/life…

• Caring about the details of my work because it will matter greatly one day.

• Being thorough and timely with responsibilities.

• Being approachable and considerate with others – because you never know what they may be going through.

• Acting in an honest and ethical manner.

• Being genuine and sincere; and sometimes shy, because sincerity can make one feel so vulnerable.

When I look out at the faces of those individuals that I am training, I see different expressions and interest levels on their faces. Immediately, I begin to wonder where they came from, what makes them tick, and most importantly, what I can do to help them be successful. It’s not easy to train, or share information with individuals that have varying levels of interest in a topic. So, I try to gauge what method will work best. I’m always friendly and genuine, but I find that humor is a wonderful tool for learning and retention.

But when I train others, I always speak about passion. You have to love what you do and have genuine passion for it. That’s what I say...“start by loving what you do and all the rest will fall

into place.” To me, passion means that you start each day on a positive note, think about the possibilities, and engage your mind in the tasks that you have to complete. You start each day with a smile, a friendly hello to others, and then decide what you will achieve that day.

That’s really pretty much what passion consists of. It’s about having that passion for what you do and then showing it in your day-to-day work and life. I believe that a human resources career can only be done well if you really love what you do.

I also believe that is it our job, and it should be our passion, to solve the problems of those we serve. If I’ve done my job right, at the end of the day I can reflect positively on the contributions I’ve made, the actions I took, and the importance I place on caring about how my work was done.

If that is not passion, I am not sure what is. So, to me, human resources is about providing a tangible service to those we serve which in some small way, helps them to learn, grow, and ultimately to be successful. Let me know if you agree or tell me about your passion, by sending me an email (email address below). Thanks!

I think when you have passion for what you do in your career or life, it is easy to see it.

Passion to me is caring about others, listening to others, and being meticulous in my work.

Sometimes as I finish a task, I sit back and reflect on the possibility that my attention to detail and important deadlines could mean all the difference to the one I completed it for.

HR Question of the month: Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo. com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.

24 The SoCal Food & Beverage Professional I August 2016

www.socalfnbpro.com

EVENTS

AD INDEX

Welcome back to our SoCal edition of Food & Beverage Pro and hope you are keeping cool with these record-breaking temps soaring into the triple digits. Our next trip will take us to Monterey for the Produce Marketing Association’s Food Service Expo where the grass should be greener and cooler!

Whatever method or road trip you have in mind, we hope it gives you a good break from the heat!

Audrey Dempsey Infinity Photo page 21 www.infinity-photo.com 702-837-1128

July 29-31 PMA-Produce Marketing Association will be holding its yearly foodservice conference and expo in Monterey Bay, CA. This is the PMA’s presentation dedicated to the Foodservice industry. www.pma.com/events/foodservice August 28-30 The Western Foodservice & Hospitality Expo returns to the Los Angeles Convention Center organized by the CA Restaurant Association featuring new product and services geared for the food & beverage industry. www.westernfoodexpo.com September 25-28 Rock N Lobster Fest held every year in SoCal at the San Pedro Port of Los Angeles with, of course, lobster as the center point of this fundraiser, is the largest in the nation with live music daily. www.lobsterfest.com

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

page 2

FORKS: A Quest for page 5 Culture, Cuisine, and Connection www.forksthebook.com JaM Cellars 707-265-7577 jamcellars.com

page 27

Jay’s Sharpening Service www.jayssharpening.com 702-645-0049

page 18

Major Foods www.majorproducts.com 702-838-4698

page 23

Recipes for Restaurateurs www.marketing-cookbook.com

page 7

Robert Mondavi Winery robertmondaviwinery.com

page 17

SKYY Infusions Vodkas www.skyy.com

page 13

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

page 25

Western Foodservice & Hospitality Expo www.westernfoodexpo.com

page 28

White Soy Sauce www.whitesoysaucefood.com

page 10

September 27-29 finds G2E (Global Gaming Expo) back in Las Vegas hosted at the Sands Convention Center. This is the largest gaming show in the world which includes F&B@G2E in the Food & Beverage Pavilion dedicated to all F&B related food & beverage products and services to the casino gaming industry. www.globalgamingexpo.com September 30 to October 2 at the Anaheim Convention Center again after a number of years around the country in other venues, Coffee Fest returns to display its huge array of coffee and beverage-related products and services to industry-only attendees. If you do anything related to coffee and coffee beverages, this is one show you won’t want to miss. www.coffeefest.com

To advertise email sales@socalfnbpro.com

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 August 2016

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Everything’s better with

C H AR D ON NAY Butter Chardonnay by JaM Cellars is one of three, easy-to-love California wines including JaM Cabernet and Toast Sparkling.

“We made these wines in the style that we and our friends love to enjoy. We hope you do too!”

John and Michele, Napa Vintners – the “J” and “M” in JaM.

1460 First Street, Napa, CA 94559 | 707.265.7577 Sip, smile and share! @JaMCellars #JaMCellars Get The Scoop! to stay in the know at JaMCellars.com

Exceeding Culinary Expectations — MASTER THE EMERGING TRENDS —

August 28-30, 2016

Los Angeles Convention Center

Los Angeles, CA

S H O W H I G H L I G H T S : Fe rd i na n d Me t z Fo o d s e r v i c e Fo r u m, Fo o d T re n d s E x p e r i e n c e, Beer, Wine & Spirits Pavilion, International Showcase, Japan Pavilion, Sabor Latino, Culinary Demonstration Theater, Torch Award, Healthier Choices Options, Culinary Clash: Battle Los Angeles, New Product Showcase, and over 500+ Leading Vendors, and more!

Presenting:

Sponsored by:

Produced & Managed by:

Featuring:

Highlights Include:

SM

GAIN A FRESH PERSPECTIVE ON YOUR BUSINESS

www.westernfoodexpo.com

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