The SoCal Food & Beverage Professional - November 2015

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Issue 11 Volume 15

US $3.95

Journey’s Jonathan Cain and His Finale Wines Deliver Elegant Sips of Classic Rock

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

CONTENTS

November 2015 Mike Fryer

Sr. Editor/Publisher

Page 5

Page 14

Page 24

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

For the Love of the Craft...

Annual Repeal Day Party

Product Spotlight

at the Mob Museum

Product Review

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

Page 6

ACF Chefs of SoCal

What’s Brewing

Page 16

Page 8 West Eats East

COVER FEATURE

Page 27

Finale Wines Deliver Elegant

The Bottom Line

Sips of Classic Rock

Seasonal in Food Culture

Page 9

Bob Barnes

Food for Thought

Juanita Fryer

Editorial Director bob@socalfnbpro.com

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

Page 19

A Tale of Two

Chef Talk

Pomegranates: It was the best of dinner,

Page 20

Page 10 Brett’s Vegas View

Page 12 Wine Talk

Juanita Aiello

Page 28

it was the worst of dinner.

Holiday Success Guide - Prepare for your best

Page 30

holiday

Events

season ever

Ad Index

Page 22

Page 32

What’s Cooking

Kerry Simon Tribute

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

Journalists Scott & Elaine Harris

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 Apryl Bruso

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

SoCal Journalist Lisa Matney

Journalist The Bottom Line Ben Brown

Photographer Bill Bokelmann

Photographer Joe Urcioli

SoCal Journalist Margie Mancino

Master Sommelier Joe Phillips

www.socalfnbpro.com

November 2015 I The SoCal Food & Beverage Professional 3

4 The SoCal Food & Beverage Professional I November 2015

www.socalfnbpro.com

By Adam Rains

For the Love of the Craft John Paddon

Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery and a long-time cocktailian. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”

Photo courtesty powerfulthrist.com

John Paddon is a man of a powerful thirst. He has left the confines of a comfortable high salaried corporate F&B job and has set out to find his nirvana on a bar stool. He now travels the land looking for not only what is good, but what is great. While he’s searching for prolific pints and dynamic drams, he’s also looking to share the stories of the people who bring exceptional food & beverage to the table with his new podcast, “Man of a Powerful Thirst.” John and I sat down to discuss “glowing” on Rodeo, Buffalo Trace and ask, “Why is he so thirsty?!”

So you have been traveling as of late for your new podcast?

Yeah. I just got back from Bourbon Country, and sitting down taking pictures, interviewing the guys at Buffalo Trace, Jim Beam and Jack Daniels. I went and took pictures at Maker’s Mark and Heaven Hill.

That is exciting. What’s your favorite part about that trip?

Probably the best visit was over at Buffalo Trace. Simply because of the automation pieces they have left around from a hundred years ago. All of their barrels are moved via gravity. If they are moving them from the rick house over to the bottling line there’s literally a little railroad track they’ve got that they put the barrels on, and they just roll themselves where they need to go. That has been there for a hundred years. www.socalfnbpro.com

When I last saw you, you were the Wine Director at Caesars Palace. You have since left to further your passions and share them through your show, “Man of a Powerful Thirst.” Tell me about it.

Well, basically, when I came to parting ways with Caesars, my two years were up there. I took a look around and all the other opportunities that were out there were basically just like Groundhog Day. I’d done it all before, and none of the opportunities really gave me the chance to do what I enjoyed most, which is training and seeing other people go out and flourish with information you set them up with.

One of the great luxuries that I’ve had in my career is meeting so many great people behind the business.

There’s a lot of those stories that just weren’t getting told, and that’s why I put Powerful Thirst together. We don’t really do ratings about products. We talk a lot about the love that goes into them.

What’s next on the show?

We’ve got a piece coming up on Eldorado Rums, the back story behind Demerara.

Where’d it all come from? Why is that style really only done in that part of the world? For a while, people learn for a test, but there’s really a reason behind everything. There’s really these people back there bringing products to our doorstep that really don’t get their just due. So, we are really going out and trying to share those stories, because we’re not in the advertisement business. We can do some of those stories of the people who bring the passion.

What are some of your favorite things about Southern California?

Among many things, I love “getting a glow on” strolling down Rodeo Blvd. and checking out the world’s most beautiful women! Is there anything better than how expensive women smell?

Go to www.powerfulthirst.com for more details.

November 2015 I The SoCal Food & Beverage Professional 5

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.

Photos by David Mulvihill

GABF - The Great American Beer Festival

Part of the Rip Current Brewing Team, back at the brewery shortly after the GABF.

Most of the TAPS Fish House and Brewery brewing team (from l-r): Jonathan Chiusano, Kyle Manns, David Huls and Steve Torres.

The Great American Beer Festival took place in late September. This once-a-year event that brings together brewers from all parts of the country continues to grow, attempting to keep up with the increasing number of breweries.

Many Southern California brewers received accolades at this year’s competition, including three of the six top honors. 43 of the medals in the 92 categories awarded went to Southern California craft brewers with 19 of those going to San Diego County brewers.

TAPS Fish House & Brewery (Brea & Corona) earned a combined total of four medals and the Mid-size Brewpub and Brewer of the Year award. Kyle Manns and David Huls have come back big time since returning to TAPS, along with their brewing team of Jonathan Chiusano and Steven Torres. Prior to Brewmaster Victor Novak’s departure from TAPS for Golden Road last year, Manns had exited to take the brewing helm at Bottle Logic Brewing, going on to win gold at the GABF in Bottle Logic’s first year in business. Huls had also left to assist with the opening of Barley Forge Brewing Co. in Costa Mesa. Both were successfully coaxed to return.

TAPS Corona’s two gold medals (key to earning them top brewpub/brewers) were for The Velvet Hog (chocolate beer category) and TAPS Irish Red. The TAPS Brea location received silver for TAPS Kellerbier and bronze for Amend This!

(American/International pilsener category). The team is doing amazing things (beer-wise) these days. In addition to the classics we have come to know and love, look for an expanding list of IPAs along with other creative offerings. If you can’t make it out to Brea or Corona, TAPS beers are also available at its new non-brewing

restaurant in Irvine, TAPS sister restaurant, The Catch, in Anaheim, and Lillie’s Q in Brea.

Matt Brynildson & his team at Firestone Walker Brewing Company in Paso Robles were once again named Mid-size Brewing Company and Brewer of the Year. FW’s medals included gold, for Pivo Pils in the German-style Pilsener category, gold for Double Barrel Ale in the ordinary & special bitter category and bronze in the English-style IPA category for Hammersmith IPA. Its wild and often sour sister, Firestone Walker Barrelworks (in Buellton) came away with silver for Feral One, in the Belgian-style lambic/sour category, and a bronze medal for Sour Opal in the wood and barrel-aged sour category. Having recently partnered with Belgian brewery Duvel Moortgat, it will be interesting to watch Firestone’s expansion into more markets in the coming year. FW’s new Venice brewpub is still slotted to open soon, likely by the first quarter of 2016, if not sooner.

Very Small Brewing Company and Brewer of the Year went to the up-and-coming Rip Current Brewing Company from the North San Diego County city of San Marcos. Gold in the bock category for Break Line Bock and silver in the Scotch ale category for Black Lagoon Scottish Strong secured a spot at the top of this nation’s tiny breweries. Large is the fact it sports two tasting rooms. The first is at its brewery in San Marcos. The second, in the North Park area of San Diego, is a collaborative joint-effort with Sublime Ale House. Food and guest beers are also available.

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Other SoCal brewers earning medals included Ballast Point, BNS, Breakwater, Green Flash, Karl Strauss Brewing (La Jolla and Pacific Beach), The Lost Abbey, New English, all four Pizza Port locations, Societe, South Park, Stone Liberty Station and URBN St. Medals for the rest of SoCal also went to Beachwood (Long Beach), Bottle Logic (Anaheim), Central Coast (San Luis Obispo), Dale Bros (Upland), Figueroa Mountain (Arroyo Grande and Santa Barbara), Garage Brewing (Temecula), Heroes (Riverside), Institution Ale (Camarillo), Karl Strauss (Costa Mesa), Noble Ale Works (Anaheim) and Ritual (Redlands).

Multiple award winners in the above list included two gold medals for Bottle Logic Brewing Company and Ritual Brewing Company, and double bronze medals for Pizza Port, Ocean Beach. Bottle Logic’s gold medals were for Lagerithm, in the American dark lager category and Cobalt Porter in the Baltic-style porter category. Lagerithm also attained gold in Bottle Logic’s first year, 2014. Ritual’s gold medal winning Fat Hog Barley Wine also took Best-of-Show at this year’s California State Fair competition.

This windfall of recognition is more than ample confirmation that Southern California has numerous choices for great craft beer.

With so much craft beer related news in recent months, there is definitely much to talk about and limited space in which to do so. Last issue we prepped you for Abnormal Beer Company, located in Rancho Bernardo. It looks like this brewery, also equipped with an in-house restaurant and winery, will have to again await a later edition. www.socalfnbpro.com

By K. Mike Masuyama Ph.D.

West Eats East Seasonal in Food Culture

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.

Turn! turn! turn! There is a season, as Judy Collins sings.

Plants grow on warm days where water flows and are harvested when daytime shortens. Livestock becomes edible when reached to specification. Foods do not come by overnight. Time turns to keep producing our foods. Seasonal is always with the things edible and often connected to holidays or special occasions of the year. Celebrate spring with strong dark beer. Rush for the first corn to a roadside veggie stand in early summer. Watch weight gain by hearty poultry meals with cranberry sauce and pumpkin pies in the fall. Shopping and more eating initiate the days of winter. Japanese are particularly keen to enjoy the first taste of seasonal harvests or catches of the year. A short distance between harvest or catch to mouth makes it possible there. Let’s see the seasonality of Japanese foods and cuisine here.

Before that, we must realize a fact that seasonal appears to be diminishing nowadays. The foods that used to be only available in a season are canned, chilled, frozen or processed into preserved forms, which become available at any season, and their freshness is well maintained by modern food technology. Furthermore, market provides fruit and vegetable produce from the Southern Hemisphere in our winter when it is summer in the south. Mass production, mass marketing and mass consumption likely drive seasonal out of our eating. Despite this, customers surely show an appetite to a seasonal special. Seasonal is not totally dead but can be utilized for value-adding or specialty to differentiate from competitors in unique, small operations today.

In Japan, spring is full of warm days with sprouting plants. A bamboo shoot is dug when a tip of a new bud breaks just barely out of the earth.

It is simply boiled, often with rice bran to remove roughness, and sliced and served with miso-vinegar sauce. Summer provides all kinds of

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 8 The SoCal Food & Beverage Professional I November 2015

vegetables and catches from fresh and salt water, which reinvigorate heat exhausting the stomach and soul. Autumn is the season of new crops and catches from nature, a great eating season. An early winter is the season of crabs, but we are out of most of other seasonal items, which excuses us to hibernate with stocked stuffs and warm sake.

Any seasonal Japanese foods or cuisine in our market? Let’s set an imaginary sushi restaurant. You go to your table under shouts of “Irashaimase (Hi! Glad to come).” Naturally you have an urgency to moisten your dried throat. With your order of Japanese beer or sake, a bowl of edamame is often served as a relish or tidbit, which is usually included in the drink charge. Edamame is a sign of summer arrival to drink chilled beer with it there. Here, edamame, simply soybeans, is processed to be frozen after harvest in the Midwest and served or sold in a freezer case at any time, anywhere. It used to be brilliant green with a beany flavor when boiled freshly harvested, with a pinch of salt.

Such a hue or flavor and likely texture are often lost. Edamame appears to be losing its seasonal nature but gaining a status of Japanese snack with drinks year round. Next, miso soup is on the way to your table. In miso soup bits of tofu (soybean paste) and leafy Wakame sea-veggies are swimming. This sea-veggie is a seasonal harvest in spring but often dried for being available at any time, so no more seasonal touch.

Now sushi time. Absolutely seasonal for all fish, shellfish and seafood.

Bonito is the first fish in an early summer, which people used to pay big money to eat in old days of Japan. Yellowtail tastes best in late fall.

Salmon is also a catch of the fall. Squid, octopus or scallop is local and seasonal, but most of them are frozen-thawed today. Tuna is no exception, caught all over the ocean, deep-frozen, consumed at any time, any place.

Besides, many fishes and crustaceans are farm-raised without a top season of harvest. Oh, one thing about seasonal sushi I have encountered in my last trip to Japan. That was a Nigiri sushi with two slices of eggplant, broiled, with miso-vinegar sauce on top. Today sushi can be seasonal with eggplant or other veggies! I believe. Animal foods practically have little to do with seasonal but plant foods can, which is applicable to many other cuisines nowadays.

The most distinct seasonal is Matsutake mushroom (Ponderosa mushroom, $90+/lb), being sold at Japanese grocery stores. Its pungent aroma and crunchy texture are prized for the taste of autumn. Local ones, harvested in California in the past, moved to Oregon-Washington, now in Canada, and some in Mexico, are being exported to Japan. A Nigiri sushi with Matsutake could be a good seasonal at a good price. For other seasonals, odds may be better at Izakaya or Kappo restaurants where a more traditional style cuisine is served. For the food business, it is a good idea to present seasonal or today’s special at the holidays or events even with ready-toserve packages in frozen or chilled form, made and exported from Asia.

Nothing wrong with it, I guess. Seasonal is good to anyone! www.socalfnbpro.com

FOOD FOR THOUGHT Try a Couple Side Dishes for Thanksgiving Holiday

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

Green Bean Casserole with Fried Shallots

The greatest day of the year is nearly upon us, and with that exciting arrival means there is some serious prep work to be done. There are recipes that need planning.

Turkeys that need to be bought, brined and cooked. Pies to be baked. Cocktails to be stirred.

But before any of that happens, before we begin celebrating our favorite food holiday, there are side dishes to be planned since they are about as turkey is, after all, the star but not the only part of a great meal.

Some even argue they’re better than the centerpiece of the meal: the turkey. But not all sides deserve this stellar reputation. Some sides are bland, boring and a waste of your precious stomach space.

There is an unspoken understanding around Thanksgiving meals most people subscribe to: It is not about one meal but several days after too. Thanksgiving weekend is about spending time with friends and family enjoying an incredible meal on Thursday, followed by a weekend of grazing on leftovers that should be guilt free. Mashed potatoes, stuffing, sweet potato casseroles… I love them all and always feel a little sad when I scoop the last of the side dishes from their leftover containers onto my plate. These are a couple personal favorites that many haven’t had the pleasure to enjoy with family and friends.

Sweet Potato Casserole

1 cup chopped pecans 1 cup packed light brown sugar 1/3 cup all-purpose flour 1 stick sweet butter, softened, divided 1/4 cup sweetened flaked coconut (optional) 2 (29-ounce) cans sweet potatoes, drained and mashed

3/4 cup granulated sugar 2 large eggs 1/2 cup milk 1 teaspoon vanilla extract 1/2 teaspoon salt

Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.

In a medium bowl, combine pecans, brown sugar, flour, 1/4 cup butter, and the coconut, if desired; mix until crumbly, then set aside.

In a large bowl, combine remaining ingredients, including remaining butter; mix well. Spoon into casserole dish and sprinkle evenly with pecan mixture.

Bake 45 to 50 minutes, or until bubbly and heated through.

Yield: 6 servings www.socalfnbpro.com

2 pounds fresh green beans 1 package sliced mushrooms 1/2 sweet onion 1/4 cup sweet butter 3 tablespoons all-purpose flour 3 cloves garlic 1/2 cup dry white wine 1 1/2 cup half-and-half 1/3 cup grated Parmesan cheese 3 tablespoons grated Parmesan cheese 2 teaspoons worcestershire sauce 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 3 tablespoons panko breadcrumbs FRIED SHALLOTS 4 large shallots 1/3 cup all-purpose flour Canola oil Heat oven to 350 degrees F. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 5 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

Sauté mushrooms and onion in melted butter in Dutch oven over medium heat 10 minutes or until golden; whisk in flour and garlic and cook, whisking constantly, 1 minute. Gradually whisk in wine and cook, whisking constantly, 1 minute. Whisk in half-and-half and cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in 1/3 cup cheese and next 3 ingredients.

Fold green beans into sauce. Place in a lightly greased 2 1/2-quart baking dish. Sprinkle remaining Parmesan and panko over green bean mixture. Top with fried shallots.

Bake at 350 degrees F for 25 to 30 minutes or until golden and bubbly. Serve immediately.

For the Fried Shallots: Separate 4 large sliced shallots into rings. Toss in all-purpose flour.

Pour vegetable oil to depth of 1 inch in a medium saucepan; heat to 350 degrees F. Fry shallots, in batches, 3 to 4 minutes or until crispy and just golden. Drain on paper towels; season with salt and pepper to taste.

Yields: 8-10 servings

November 2015 I The SoCal Food & Beverage Professional 9

Brett’s

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 numero us websites. She is also an instructor covering Special Events at CSN- College of Southern Nevada.

Email: jackiebrett@cox.net

Paramount Entertainment George Strait will be one of the first to perform April 22-23 and Sept. 9-10 at the new $375 million, 20,000-seat Las Vegas Arena opening next April.

Flamingo headliner Olivia Newton-John will be the Woman of the Year for Nevada Ballet Theatre’s 32nd Annual Black & White Ball on Saturday, Jan. 23, 2016, at Wynn Las Vegas.

34th Floor Hospitality introduced two new concepts offering breakfast, lunch and dinner downtown at Rick Harrison’s Pawn Plaza: Inna Gadda di Pizza and Pawn Donut & Coffee.

The D and Golden Gate are bringing Not Your Father’s Root Beer alcoholic beverage to Downtown.

The 24/7 Born and Raised BAR opened at 10050 Eastern Ave. in Henderson.

Evolving News Minus5 Ice Bar celebrated Golden Nugget headliner Gordie Brown by creating a cocktail in his honor.

Janet Jackson will bring her Unbreakable World Tour to the Las Vegas Arena Saturday, May 14 for rescheduled dates replacing her two cancelled shows at AXIS Theatre due to illness.

Reba, Kix Brooks and Ronnie Dunn added a performance at The Colosseum at Caesars Palace on Monday, Dec. 7 along with six shows from May 3-14, 2016.

Britney Spears premiered her Aristocrat’s Britney Spears Slot Game at Planet Hollywood.

Dining-Beverage Developments

Another mini-residency with about 20 shows next year is heading to The Axis at Planet Hollywood on April 27 starring Lionel Richie.

He’ll appear in the same theater where Britney Spears will continue headlining for another two years and Jennifer Lopez will pick up her residency on Jan. 20, 2016.

During the Wrangler National Finals Rodeo Dec. 3–12, the Golden Nugget will host 10 p.m. shows with country superstars Tanya Tucker, Big and Rich, Trace Adkins, Terri Clark, Merle Haggard, LeAnn Rimes and Alabama.

After 11-months, Frank--The Man, The Music starring Bob Anderson with a 32-piece orchestra will close Saturday, Nov. 28 in the Palazzo Theater. In December, The Venetian will begin preparing the stage for a new show in 2016.

Carlos Santana 2016 performance dates at the House of Blues at Mandalay Bay will mark his fourth year there.

Resident DJ Tiësto will be the headlining artist for New Year’s Eve Thursday, Dec. 31 at Hakkasan Nightclub at the MGM Grand.

Celebrity Items Pop superstar Bruno Mars was immortalized in wax at Madame Tussauds Las Vegas to celebrate his 30th birthday.

Alternative rock band Blue October was honored with a memorabilia case at the Hard Rock Hotel & Casino.

Wayne Newton’s 52-acre Casa de Shenandoah estate is now open for tours at Sunset and Pecos.

Siegfried & Roy introduced four tiger cubs Liberty, Maharani, Hirah and Justice at their Secret Garden and Dolphin Habitat at The Mirage.

Sea Monsters Revealed opened adjacent to Shark Reef Aquarium inside Mandalay Bay and runs through October 2016.

SPEEDVEGAS a 100-acre speed and supercar experience broke ground on the $30 million motorsports complex.

The Ferrari dealership at Wynn Las Vegas will close to make room for a different attraction.

The 11th Annual Las Vegas Great Santa Run benefitting Opportunity Village will be held downtown Saturday, Dec. 5.

On Nov. 10, Ethel M Chocolates will light its 22nd annual Holiday Cactus Garden.

The new Pete Rose Sports Bar and Grill open for breakfast, lunch and dinner has an outside Strip-side patio and features his historic baseball career memorabilia.

Sensi closed at Bellagio and will open in December as Harvest by Roy Ellamar with an open atmosphere and exhibition kitchen.

Buffalo Wild Wings opened the brand’s first Las Vegas Strip 24-hour wings and sports bar location inside Miracle Mile Shops with a retail section.

The Beatles REVOLUTION Lounge at The Mirage closed to develop a new concept in 2016.

Stoney’s Rockin’ Country reopened in Town Square.

Shake Shack, a modern day “roadside” burger stand, opened its second Las Vegas location off the Strip in Downtown Summerlin.

Big Ern’s BBQ opened a second location at the Fiesta with country barn and picnic table decor mirroring that of its first location at Downtown Container Park.

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The Range 702 shooting facility recently moved to a new nearby location.

Junior Achievement of Southern Nevada’s 5th Annual Suite Holidays fundraiser on Dec. 5 features exclusive VIP hotel suites tours.

Food Tours of America from Dallas expanded to Las Vegas with tours focusing on popular restaurants.

Los Angeles-based retailer Fred Segal closed his seven stores at SLS while the resort opened three replacements: Etc., Goods and Her. Japanese artist Tatsuo Miyajima debuted his 18-foot-high mirrored pagoda work “HOTO” in the United States at The Shops at Crystals.

Celebrating its 31st year, the 2016 Nightclub & Bar Convention and Trade Show will return to Las Vegas March 7-9.

Las Vegas will host the presidential candidate debate Oct. 19, 2016, at the Thomas & Mack Center on the UNLV Campus. www.socalfnbpro.com

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Wine Talk with Alice Swift

By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www.aliceswift. com for the dish on wine, technology, or even both!

She is happy to take suggestions for article topics or inquiries.

LA County Fair + Wine, Beer AND Spirits…Who Knew?

Venue: Wine, Beers and Spirits Marketplace The L.A. County Fair is one of the top five largest county fairs in the United States, and is held every September with more than one million attendees annually. I have fond memories of the fair as a child, and I’ve been attending annually since 2008 despite having lived in Las Vegas for four years now! One of my favorite experiences is the challenge to find all the new and creative fried food items; this year I enjoyed fried guacamole, and discovered some new items that I wasn’t bold enough to try, like the fried peanut butter pickle, funnel cake burger and the Mexican curly fries.

But, besides the fried food frenzy and carnival activities, my next favorite activity is a visit to the Beer, Wine and Spirits Marketplace, which houses a wine/beer tasting bar, as well as a number of tables to dine or have some of Dr. Bob’s famous ice cream. The Marketplace pours hundreds of beverages that were entered and placed in the Los Angeles International Wine Competition. On top of that, the fair also holds a series of wine classes taught by judges from the competition, sommeliers and wine educators.

Competition

Education

The Los Angeles International Wine Competition has thousands of wine, spirits and beer entries annually. This ultimately leads to consumer benefits because the award-winning producers are then poured at the Marketplace in the Gold Medal Wine Tasting Bar. These entries cover the entire globe, with products from the United States to Barbados to Korea and many more! Below is a summary of the competition results:

Believe it or not, the L.A. Country Fair and the Fairplex venue employs a certified sommelier, Mary Ellen Cole, who coordinates the wine education program. There are a large variety of classes that run five days out of the week for the entire duration of the fair, with a low fee of $20. This fee gets you six wine samples for tasting, four cheese samples, and one ticket to the Gold Medal Wine Tasting Bar to taste the winning wine from the competition. The instructors from the class are made up of wine educators, sommeliers and various distinguished competition judges. My favorite, of course, would be Dr. Margie Jones, professor at Cal Poly Pomona’s Collins College of Hospitality Management, and my inspiration to venture into the beverage world to begin with!

The class topics range, with some very interesting titles, such as: • Forgive Me, I Have Zinned: California Zinfandels • Taste Like A Sommelier: Blind Tasting • Wines You’d Never Order, But You Should • A Rainbow of Rieslings • Wine, Cheese and Chocolate • Story Telling: The Story Behind the Wine

Wine

(entries from 22 countries) 143 Best of Class 530 Gold Medals 1,209 Silver Medals 761 Bronze Medals

Spirits (entries from 34 countries) 53 Best of Category 10 Best of Division 178 Gold Medals 125 Silver Medals 39 Bronze Medals

Beer

(1098 entries, 88 categories) 82 Gold Medals 81 Silver Medals 75 Bronze Medals 27 Honorable Mentions To learn more about this year’s competition, go to: www.lawinecomp.com, www.laspiritscomp.com, and www.labeercomp.com.

Unfortunately, the fair is over for the year, but don’t fret, it will be back next year! Keep an eye out for the wine education class schedule that comes out before the fair starts at the Fairplex website: http://www.fairplex.com/wos/wine_competition/AwardsCelebration/WineEducationClasses.asp Hope to see you at the fair next year!

12 The SoCal Food & Beverage Professional I November 2015

www.socalfnbpro.com

The Mob Museum in Las Vegas Hosts Annual Repeal Day Party, Sponsored by Southern Wine and Spirits, Featuring Boss of the Bars Cocktail Contest

Saturday, December 5

This Repeal Day, December 5, The Mob Museum, The National Museum of Organized Crime and Law Enforcement, will once again become THE most spirited place in the nation to celebrate the anniversary of the end of Prohibition (December 5, 1933). Join Mayor Carolyn G. Goodman and Oscar B. Goodman at the Museum’s Repeal Day Party, where guests are encouraged to don their finest Prohibition-era attire while they imbibe craft cocktails from some of the city’s best mixologists, play casino table games and enjoy live entertainment by cabaret dancers and a jazz swing band. This year’s event is made possible by Southern Wine and Spirits of Nevada.

A public toast by Oscar Goodman commemorating the anniversary of Repeal Day will highlight the evening. Master of ceremonies for the evening will be Dayvid Figler, prominent trial attorney also known for his Las Vegas expertise and freelance writing.

Back by popular demand, the Boss of the Bars Cocktail Competition will take place during the Museum’s Repeal Day festivities. Open to all bars comprising downtown’s dynamic nightlife scene, the winning bar will receive the monumental, custom-designed Repeal Day Cup to display on their premises until next year’s competition. Last year’s winning bar was Atomic Liquors. In addition to having its name engraved on the Repeal Day Cup for all posterity, the winning bar will also receive a proclamation from the City of Las Vegas deeming it the victor in the “Boss of the Bars” contest. Competitors will craft Prohibition-era-inspired cocktails for a panel of judges including Al Mancini, food and beverage writer, blogger and author; Joy Robertson, host and producer, FoodChannel.com; and Xania Woodman, senior editor, dining, beverage and nightlife, Vegas Seven. Also joining as a judge this year will be Scott Deitche, author of “Cocktail Noir: From Gangsters and Gin Joints to Gumshoes and Gimlets,” a lively look at the intertwining of alcohol and the underworld.

Deitche will sign copies of his book the day prior, December 4, from 1-5 p.m. in the Museum retail store.

Also a returning highlight of this year’s Repeal Day at The Mob Museum: the Roaring 20s Costume Contest. Judges for this year’s event will include Deirdre Clemente, assistant professor of history, associate director of the public history program, University of Nevada Las Vegas; Jennifer Le Zotte, adjunct instructor of 20th Century American culture and assistant

professor at University of Nevada, Reno; Debrae Little, longtime costume designer for stars of opera and the stage; Jen Taler, operating partner, Stitch Factory; and Polly Weinstein, owner, The Jeweler’s Daughter.

General admission tickets for the event, which runs from 7 p.m. to 10 p.m., are $39.95 if purchased before Nov. 15 ($45.95 if purchased later) and include Museum access, Boss of the Bars Competition, two free drink tickets, signature menu by Relish, cigars for purchase, casino table games, Roaring 20s costume contest and performances by cabaret dancers and a jazz swing band. VIP Party tickets are $59.95 if purchased before Nov. 15 ($65.95 if purchased later) or two for $100 and include all aspects of the Repeal Day Party, as well as early access (at 6 p.m.), open bar, speakeasy atmosphere and 1920s dance lessons.

For more information and to make reservations for The Mob Museum’s Repeal Day events, go to http://themobmuseum.org/events-posts/ december-5-the-mob-museum-to-celebrate-4th-annual-repeal-day/ or call (702) 229-2734. Museum members will receive 10 percent off all ticket prices. Proceeds benefit educational programming at The Mob Museum.

Please note: The Mob Museum invites you to celebrate your right to imbibe during our third annual Repeal Day festivities, but please don’t drink and drive. Designate a sober driver, call a taxi or stay downtown.

Driving with a blood alcohol content of .08 is illegal across the country.

But the amount of alcohol it takes to get to that number depends on a variety of factors such as how fast you drink, weight and gender. If you’ve had anything to drink, don’t get behind the wheel.

About The Mob Museum The Mob Museum, the National Museum of Organized Crime and Law Enforcement, a non-profit 501(c)(3) organization, is a world-class destination in downtown Las Vegas dedicated to the thrilling story of organized crime and law enforcement. The Museum presents unbelievable stories about the Mob, its impact on Las Vegas history and unique imprint on the world. True stories of Mob history are brought to life in an eye-opening style via interactive exhibits, high-tech theater presentations and nearly 1,000 authentic artifacts, the largest collection of Mob and law enforcement memorabilia under one roof. Since opening in 2012, The Mob Museum has accumulated numerous accolades, including being named one of the “Best Places to Travel in 2015” by Travel + Leisure Magazine, “A Must for Travelers” by The New York Times, one of “20 Places Every American Should See” by Fox News and Budget Travel magazine, “9 Reasons to Visit Las Vegas” by CNNgo, a finalist for the “Best Wider World Project Award,” by the British Guild of Travel Writers and “Best Museum” by Nevada Magazine. Admission is $21.95 for adults ages 18 and over with special pricing for online purchase, children, seniors, military, law enforcement, Nevada residents, and teachers. Museum hours are 10 a.m. to 7 p.m. For more information, call (702) 229-2734 or visit www.TheMobMuseum.org. Connect on Facebook: www.Facebook. com/TheMobMuseum, on Twitter: @TheMobMuseum and subscribe to the Museum’s Mobcast at www.youtube.com/user/TheMobMuseum.

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Finale Wines Deliver Elegant Sips of Classic Rock

By Ben Brown Photos by Paula White

“It’s not about how many cases we can sell.

It’s about how many palates we can wow.

We want to wow them,” ~Jonathan Cain Co-owner - Finale Wines

Jonathan Cain is best known for his role in the legendary band “Journey.”

Iconic songs, timeless performances and historic productions with the eighties’ top vocalists have led this keyboardist and songwriter to earn some of the music industry’s top accolades. And while Cain continues to tour and showcase his classics, he has now taken to capitalizing on another lifelong passion: wine.

Enter Finale Wines, a Northern California-based brand that celebrates the intersection of wine and music. The line presents an array of reds, with a Rosé forthcoming, ranging from mid to upper-mid pricing. Having launched successfully in the Bay Area, Finale Wines is now making its way into other markets through a partnership with Southern Wine and Spirits.

Some promising opportunity for Cain’s new concept. But you may be asking yourself where the seemingly exclusive worlds of wine and music come together.

“We begin with the end in mind. We all have a vision. It’s a very musical thing to make wine. It’s a process like song writing. It’s a creation,” Cain said. The man’s expertise in songwriting goes without saying, but far fewer people know that he has some significant ground to stand on when it comes to wine knowledge.

Cain’s family has a history in winemaking, with his grandfather producing his own Muscat after immigrating to the US in 1920. Cain got his own introduction to wine at the tender age of three, when the owner of his family’s apartment building routinely shared French bread dipped in homemade Chianti. When Cain moved to Northern California in 1981, he found himself in wine country as often as possible.

“It’s God’s juice. It’s something God created for use to enjoy. I took advantage of a good thing. I really put my nose to it and every other weekend I was up there,” Cain said.

Cain’s passion spanned beyond just tasting good wine, however. He kept tabs on the industry’s movement and noted what the major players were doing to ‘wow’ their patrons.

“I always call them artists. They refer to themselves as craftsmen. They Jonathan Cain - Journey profile stuff out of the ground. It’sand insane what they do,” Cain said, tipping keyboardist songwriter his hat to the winemakers he’s visited. He called out Sebastiani Winery for providing tremendous insight into the field. He called them the “Mack Daddy” of Sonoma, saying that they were “Doing it all” and that “They had a good representation of the whole gamut” when it came to wine.

Passion turned to business in 2005, when Cain met winemaker Dennis De La Montanya, Finale Wines co-owner, at a barrel tasting in Sonoma. De La Montanya, a Journey fan, asked Cain to sign a bottle for his wife. Cain went on to visit De La Montanya’s winery in Healdsburg, CA and the two became fast friends.

“I was impressed with [Dennis’s] wines,” began Cain. They transitioned to business partners when De La Montanya suggested bottling some of his wines for charity. “Thought we could do something cool to make money for the kids.” www.socalfnbpro.com

Cain rallied Journey to launch what is now a yearly tradition that features album covers and De La Montanya’s wine with personally signed labels.

Proceeds benefit the Make-A-Wish foundation, a charity that Finale Wines strongly supports as well.

The charity project led the duo to think about another venture together, and the concept of a new wine line developed.

“I realized that [De La Montanya’s] palate and my palate were very similar after blending some stuff together,” Cain said.

De La Montanya introduced Cain to Daryl Groom, a winemaker and consultant that he knew through coaching Little League in Healdsburg. The duo became a trio, united under the principal of simply ‘making great wine and having fun while doing it.’

With some development and fine-tuning, as well as lots of tasting, they launched Finale Wines. Their focus is on offering a superior product made in small batches. He and his team are more interested in creating ‘wow’ than scaling up at the risk of quality.

“You’re not going to find it at Bevmo. You’re not going to find it at Costco,” Cain said. “We’re consistent. We offer our best fruit…it’s something that I pick personally every year. I’ve got my thumbprint on it.”

Their first hit was Chanconne, a Pinot Noir from the Sonoma Coast.

Translating to ‘slow dance’ Chanconne seeks for its patrons to ‘enjoy the moment.’

“If I was on a desert island and only had one wine, it would be a Pinot,” Cain said. He saw this as a natural first step on the road to the brand’s full line. “[Pinot is a] great introduction to red wine. A lot of the wine drinkers that don’t like red wine…I tend to lead them toward Pinot Noir.”

Finale Wines has grown its production to Finale Pinor Noir, Finale Cabernet Sauvignon, Grand Finale Bordeaux-style red blend, and All Access, a Cabernet Sauvignon known for ‘VIP taste.’ Current vintages range from 2006–2010. The group is also launching a Rosé in the near future, hopefully in time for Thanksgiving.

“It’s one of my favorites with turkey and stuffing,” Cain said. “Rosé is really making a comeback. We just put together a barrel and are very excited about it.”

The line has seen success in the restaurant sector, with its retail presence limited to one-off events without any long-term shelf contracts. Cain was content with these limits to maintain their quality focus.

“We don’t have plans to go that big. We like keeping it where it is,” he said.

“We’ve developed great relationships with our clients and I love that…We love our [sommeliers]. We may grow a little bit but right now it’s about the relationships we have.”

For more information visit Finale Wines at www.finalewines.com.

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By Chef Allen Asch

Chef Talk Pineapple

Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.

A friend of mine just moved to the beautiful state of Hawaii. I am very excited for him and his new job and I am very excited for myself as I now have a new place to go visit. I have been to Hawaii a few times and have always enjoyed it. I have been fortunate to have visited three islands, but I have spent the most time on the island of Oahu. This is where he moved. He lives on a plot of land with many acres of fertile soil for him to start planting his garden on.

His excitement reminded me of one of my visits when we went to the Dole Pineapple Plantation. This plantation was first planted in Hawaii in 1900. Since my visit pineapples have become a bigger staple in my diet, as I understand how and why they are grown and having tasted them right off of the stem. I never had a better pineapple than on the tour that day. Here are some interesting facts about pineapples.

It takes up to three years for a pineapple to reach full maturity and every plant can only produce one pineapple at a time. After harvest the plant can grow up to two additional pineapples and then it will not produce any more. Commercial growers usually only produce two pineapples and then the stem is harvested and ground down to create bromelain extract, which according to many cultures’ folklore has medicinal value, including improving digestion and helping to induce labor. It also has the ability to reduce nausea and eliminate morning sickness.

Folklore also relates that pineapples can help boost your fertility. One of the biggest uses of pineapple other than eating it fresh is the use the bromelain enzyme as a meat tenderizer, but who knows what else it helps.

Pineapples do not ripen once they are harvested so make sure to pick a ripe one when you are shopping because it will not change from that maturity level. The sweetest part of the pineapple is the outside, so trim it very carefully. Although it originated in South America, most of the worldwide production today is grown in Southeast Asia.

It’s nutrient-rich having vitamins A and C which lowers the risk of gum disease. Vitamin C additionally helps support collagen production which helps maintain healthy supple skin. Pineapples are also full of calcium and potassium which lowers blood pressure levels. They also contain high levels of magnesium and manganese. Fresh pineapples also have high levels of beta carotene which is very beneficial in protecting eyesight.

Pineapple has natural properties that can help alleviate arthritis symptoms and also work to strengthen bones which make them useful in the treatment of carpal tunnel syndrome. Pineapples, named for the Spanish word pina which translates to pine cones, have very high levels of antioxidants which is a common preventive tool people take for cancer. Antioxidants are natural or man-made substances that prevent or minimize cell damage.

The pineapple has been a symbol of hospitality since the early days of America. The legend began that the sailors from New England, when they returned from trips to the Caribbean Islands with their cargo of fruits, spices and rum, would spear a pineapple on a fence post outside his home to let his friends know of his safe return from sea. The pineapple was an invitation for them to visit, share his food and drink, and listen to tales of his voyage. As the tradition grew, colonial innkeepers added the pineapple to their signs and advertisements, and bedposts carved in the shape of a pineapple were a common sight at inns across New England.

Commercial pineapple producers utilize every part of the pineapple. At home most people discard the skin, core and ends, but commercial producers make alcohol, vinegar and animal feed out of all the non-edible parts. The largest pineapple on record weighed in at 18.25 pounds; sounds like a lot of pina coladas. Having shared so many of the benefits of pineapple and why you should eat them, the most compelling argument is that they taste delicious, especially the Golden Pineapple variety which is a hybrid between the Golden Goat and the Pineapple Kush. www.socalfnbpro.com

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Holiday Success Guide Prepare for your best holiday season ever

By Linda Duke About the author: Linda Duke, CEO of Duke Marketing, is celebrating 25 years in business, a full service marketing firm based in San Rafael, CA specializing in restaurant marketing. Reach her at duke@dukemarketing.com

It’s that time of year again.

Probably every restaurateur’s most important season. Holidays are just as important for retailers and ecommerce sites as restaurants, hotels, personal services like salons, even business services like accountants and lawyers—the holiday season is often the busiest time of year. For some businesses, the holidays can represent almost half of annual sales. Remember, during the holidays, people are in the mood to buy.

So it’s time to get ready!

99Ways to get MORE CUSTOMERS this holiday!

1 2016 calendars with logo on them 2 Fun YouTube video 3 Hold a Fundraiser 4 Holiday lunches with clients 5 Send holiday card to existing customers 6 Holiday tips on Facebook page 7 Holiday open house 8 Thanksgiving cards 9 Cookies & cider 10 Holiday ‘Tweetchat’ 11 Decorate your store 12 “Decorate” your website 13 Attend holiday networking parties 14 Partner with other business 15 Holiday fair booth 16 Take cookies to homeless shelter 17 Friends & Family cookie making day 18 Free gift wrapping 19 Email greetings to customers 20 Special holiday menu 21 Holiday pre-fix dinner 22 Holiday banner outside 23 Pumpkin pie making lessons 24 Holiday table decor 25 Host a Holiday Tasting event for community 26 Holiday webinar 27 Table Tents dressed like Santa 28 Holiday Specials Board 29 Holiday Cookies 30 Direct mail 31 Holiday email newsletter 32 Holiday specials in newspaper 33 Advertise on Facebook 34 Sponsor local holiday event 35 Live band 36 Sell gift cards 37 Complimentary cookies & milk Christmas eve 38 Promote banquet room or group dining 39 Family shopping day 40 Holiday banner ads 41 Valet Parking 42 Contest on Facebook 43 “Hang out” on Google+ 44 Free holiday ornaments 45 Pre-season “Pie” sale 46 “Mostwanted gift” signs 47 Holiday window display 48 Pre-wrapped holiday gifts 49 Radio ad 50 Ladies night 51 Guys night 52 Discount for new Facebook Fans 53 Encourage Yelp reviews 54 Carolers! 55 Roll-back-the-clock sale 56 Deal-of-the-day on social media 57 Create a holiday guide 58 Celebrate more than just Christmas 59 Hold charity food drive 60 Build your mailing list 61 Extend your hours 62 Holiday music 63 Cute dog in window 64 Update your online store 65 Create holiday landing page 66 Create holiday search terms 67 Santa hats! 68 Black Friday special 69 Cyber Monday special 70 Weekly email holiday specials 71 Bundle holiday dinner with hotel stay 72 Holiday Tree Trimming event 73 Free gift for kids 74 Early-booking discounts 75 Free desserts for liking you on Facebook 76 Create Pinterest page 77 Holiday recipe book for your restaurant 78 Cookie-baking contest 79 Holiday Shopping bags with logo 80 Holiday sidewalk sale 81 Create gift baskets to sell 82 Holiday picture taking day 83 Photo contest on your Facebook page 84 Visit from Santa 85 Wreath Making & Hot Cider event 86 Gift ideas on your website 87 Deliver locally 88 Offer a shopping ‘concierge’ 89 Fresh poinsettias 90 Holiday scavenger hunt 91 Partner with nearby merchants 92 Google Ad Words Express 93 Organize parade on your street 94 Huge ribbon around store 95 Gift wrapped “doggy bags” 96 Holiday coloring contest 97 Create a loyalty program 98 Develop a holiday app 99 After Christmas Menu.

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Top holiday planning goals: 1. Get customers—99 ways (previous page).

2. Choose the right products and menu—Think like a holiday shopper!

What do they need or want during this season? Focus on those.

Create holiday-themed drinks, desserts, or meal items.

3. Be smart about money—it’s absolutely necessary to be Profitable—

Having a plan will make it a reality.

4. Create a people plan—

Successful holidays depend on having enough welltrained staff to handle the additional workload you’ll face during this season. Train, Train, Train! And be sure to motivate your team with incentives tied to goals!

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Start here! Reach existing customers

• Offer “returning customer” special holiday discounts

• Hold a holiday party or open house

• Send holiday cards and gifts • Send email newsletters, special offers & new products

• Engage them on Facebook, Twitter, Pinterest

• Send a physical direct mail

piece with a holiday promotion

• Launch a loyalty program

Better Together Increase your holiday impact — and stretch your holiday dollars —by partnering with other businesses.

• Throw a holiday party or tasting event with a few other businesses to share each other’s customers and budget • Collaborate with your neighboring businesses on a printed holiday shopping guide with offers • Pool resources for a direct mail piece • Plan holiday events and promotions (think Black Friday and Cyber Monday), with businesses in your mall, district, neighborhood, or network.

Ways to meet more people • Look for community, industry, and neighborhood holiday parties and mixers • Volunteer at a local food bank, toy drive, or cause • Offer your place of business for a charity’s holiday event • Organize a holiday get-together at a local sporting venue • Set up a “meet up” to turn online contacts into real-life connections • Anyone up for caroling?

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By Bob Barnes

What’s Cooking

Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@socalfnbpro.com

Photos courtesy Fig and Olive

Fig & Olive—a Visit to the French Riviera via Newport Beach

Situated in the outer circle of the trendy Fashion Island in Newport Beach, this outpost is one of eight locations of the restaurant chain founded

by Laurent Halasz with venues in NYC, Chicago, D.C. and Southern California. The massive 12,000 square-foot space accommodates 330 guests and you may feel transported to the French Riviera with décor including live olive trees and rosemary, gardens and both indoor and outdoor seating options. Four dining areas include the main indoor dining area Orchard Room, highlighted by a high ceiling with wood beams, display of 100s of olive oil bottles above the open kitchen, banquettes with myriad of comfortable pillows and brightened by white stucco walls and several windows allowing for natural light; White Room bedecked in all white linen and white chairs where DJs spin on weekends; Wine Room containing four wine cellars; and the open and airy Cocktail Lounge with living room seating that spills out onto a patio with fire pit, rattan chairs, dining tables and more sofas and retractable roof.

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The northwestern Mediterranean menu of Italian, Spanish and French cuisine varies only slightly from lunch to dinner. The restaurant stays true to its name, and uses a large variety of extra virgin olive oils as the core ingredient and in place of butter. Your meal is off to a unique and enticing beginning with a tasting of three olive oils: Arbequina from Spain—sweet, buttery, apple flavors; Cobrancosa from Portugal—creamy, green apple and almond; and Koroneiki from California—green fruit and herbaceous. Follow it up with a Crostini tasting, a varied selection of 11 delectable combinations that you can select in groups of 3 or 6. We went with Goat Cheese, Caramelized Onion and Chive; Manchego, Fig, Marcona and Almond; and Prosciutto, Ricotta, Fig, Olive and Walnut. All were stellar choices and a wonderful mix of flavors and textures.

Appetizers worth exploring are the Heirloom Tomato enlivened with jumbo lump crab, an avocado basil tapenade and basil-infused olive oil; and Sea Scallops seasoned with l’orange spice, carrot olive oil tapenade and Picual Olive Oil. On the pasta menu, the Fig & Gorgonzola Risotto is a very rich mix of Arborio rice, gorgonzola, fig, mascarpone, Parmesan and fig balsamic glaze.

Fish selections are highlighted by Mediterranean Branzino glazed with fig and an 18-year-old balsamic vinegar and tender melt-in-your-mouth Chilean Sea Bass (dinner menu only) marinated with lemon thyme and served with celery root puree, roasted potato and a harissa olive oil emulsion.

The poultry and meat menu features a very moist Provence Roasted Chicken composed of Mary’s Farm Free Range chicken marinated with Herbs de Provence that arrives in a cast-iron skillet with fingerling potatoes and ratatouille; and Rosemary Lamb Chops with goat cheese & chive gnocchi, braised eggplant and rosemary garlic olive oil.

Hopefully you’ll still have room for some sweet finishes. We liked the Dessert Crostini—shortbread topped with strawberries, mascarpone, balsamic and micro basil; and Warm Chocolate Soufflé with candied orange and Häagen Das vanilla ice cream.

More than 80 bottles of wine and 30 wines by the glass are offered, with the majority of the varietals hailing from France, Italy, Spain and California, including the 2012 Terroir Napa Valley Cabernet Sauvignon—a blend of Cabernet Sauvignon, Petit Verdot, Merlot, and Malbec—which I found to be a perfect companion to my meal.

The Fig and Olive staff is complemented by Stephanie Kieu, a nutrition major who has been at the restaurant since its opening in December 2013.

Stephanie’s family is from France, where she lived from the ages of 2 to 5 and grew up with an appreciation for great food. She says, “I am very passionate about food and love the food here; it’s phenomenal and the staff, management and cooks all get along and work together well.”

Fig & Olive Fashion Island 401 Newport Center Dr. (Pacific Coast Hwy. & Newport Center Dr.) Newport Beach, CA 949-877-3005 www.figandolive.com Lunch: Monday-Friday noon to 3:45 p.m.

Dinner: Sun. to Tue. 4 p.m.-9:30 p.m.

Wed. 4 p.m.-10 p.m.

Thu. 4 p.m.-10:30 p.m.

Fri. & Sat. 4 p.m.-12 a.m.

Brunch: Sat. & Sun.11:30 a.m.-3:45 p.m. www.socalfnbpro.com

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PRODUCT SPOTLIGHT |

It’s all about the gravy

Major Products, the stock and sauce specialists have innovatively changed the way they package their range of Superb Gravies and Sauces. The highly successful line includes Brown, Chicken, Turkey, Pork and Country Gravy as well as the seriously delicious Cheese and Nacho Cheese Sauces.

Developed by chefs, for chefs, Major felt it was time to bring something new to the marketplace. This has come in the form of reinventing their Superb range by designing a new label and presenting the products in a foil pouch for guaranteed freshness. The feedback from customers has been sensational and Major are delighted at the overwhelming thumbs up. The new packaging looks much more visually appealing and now matches the quality of the first class product inside.

PRODUCT REVIEW |

The five gravies yield up to 1 gallon when prepared. With no artificial additives or preservatives and both Low Sodium and Gluten Free flavors available, they really are the answer to all your nutritional needs.

Easy to use in a few simple steps, they offer the upmost in convenience and ensure consistency throughout your guests dining experience.

The two Superb cheese sauces come in 24 oz pouches and again make up to 1 gallon when prepared. With real cheese being the first ingredient, the sauces are offering a rich flavor, while both products are Gluten Free with no added MSG, artificial additives or preservatives.

To find out more about Major’s exciting full product portfolio or to request a selection of FREE samples of the Superb range call 1-(800) 222 1296 or take a look at the website www.majorproducts.

Marlee’s Green Tea Whiskey

By Bob Barnes Ever wanted to combine a healthy drink with a favorite libation? In the case of Marlee’s Green Tea Whiskey, a new flavored whiskey that combines whiskey and green tea, you can. Launched in Florida in July 2015, it contains a proprietary blend of Chinese Gunpowder Green Tea containing natural antioxidants sourced from select farms in China, brewed and blended with American rye whiskey and a touch of organic Mexican Blue Agave. Adding to the healthful aspects are a lower ABV (14.95%) and hence a lower calorie count than regular whiskey. Interestingly, this

idea is not new, as whiskey and tea was a common pairing dating back to the 1800s. In sampling it I found it to be a bit like drinking sweet tea (but not overly sweet) with a touch of rye. I also found that if I wanted a higher whiskey strength it blends quite well with a full strength brand. The makers recommend to drink it simply poured over ice with a touch of lemon and mint sprig, but if you want to get more creative there are Marlee’s cocktail recipes as well as ordering info at http://whiskeyt.com. The suggested MSRP is $17.99.

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

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The Bottom Line How to Conquer Rising Food Costs

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@socalfnbpro.com.

These two concepts fail because they lack subtlety. Successful owners will tackle the problem like an electrician takes on a new installation: Make big changes behind the scenes, hide the dirty work, and divert the customer’s attention to the bright light shining overhead. If done correctly, the following five solutions will keep patrons happy without them ever noticing the small patching on the walls:

Refine your ingredient mix If egg costs are rising, you may want to use fewer eggs in your omelet.

Maintain the omelet’s original size, however, with more additives that keep the overall item cost the same. Maybe it’s mixing a bit of milk into the eggs, or adding some extra tomatoes and peppers. Perhaps even a different cooking method to whip more air into the dish. In any case, you’re using more of a low-cost ingredient to make up for using less of a high-cost counterpart.

Change plate proportions Illustration by Charles Cochran • facebook Charlie_arter

In the same way that you can use more of one ingredient, you can experiment with different balances across the plate. If you make a smaller omelet, two more slices of toast or a bigger helping of potatoes may be in order. Same concept applies: make up for the loss of one item by offering more of another, lower-cost item.

Cross-sell for cheaper Another approach is to keep affected menu items the same and pair them with high-margin orders. Customers who order omelets could add a juice for half price, or a pastry for just $3. Even if your juice and pastry margins aren’t as high, you’re still selling them to people who never would have made those purchases in the first place. As long as the paired item keeps the total in the black, increased volume in these areas could be your saving grace.

New cage laws in California have improved poultry farming from an ethical standpoint, but are also responsible for skyrocketing egg prices.

Breakfast joints, understandably, have been hit hard by the change.

Already-thin margins are being pushed close to zero, or perhaps even into the red for many mom-and-pop morning spots. Sadly, this is just part of the restaurant business, and the key is to take immediate action to resolve these types of issues without upsetting your customers. Easier said than done, but let’s discuss a few ideas to balance the books and still leave your patrons smiling.

In the case of rising ingredient costs, a quick fix that owners unfortunately use all too often is decreasing portion size. Smaller servings may bring margins closer to par, but incur an even greater cost to your restaurant by detracting from the guest experience. Your customers, and especially your repeat customers, will notice these changes immediately and will not tolerate leaving hungry. Also, looking at the issue in the longer-term, what happens when costs rise again? Will you shrink things down even further?

Increasing price is the other instinctive way to pass the problem down.

Thankfully, more owners recognize that the vast majority of customers will look down on higher prices, regardless of the restaurant’s quality or their own financial status. The term is known as ‘price-sensitivity,’ and it can lead to uproars over hikes of less than $1 in a given menu item. Of course all menu prices increase over time with inflation, but sudden jumps are certain to drive away repeat visitors that you cannot afford to lose. www.socalfnbpro.com

Incentivize other items You can always place your customers’ focus elsewhere on the menu.

Train your service staff to promote pancakes, hashes and other specialties that don’t rely as much on eggs. Mark more of these items as ‘favorites’ or put a box around the entire category. Introduce new daily specials with ingredients that haven’t risen as much in cost.

Redesign your menu More of a drastic option, but eliminating high-cost items altogether may be an appropriate option if they’re simply not making the restaurant money. Making a low-margin menu category smaller in comparison to other categories diverts the customer toward these higher-margin areas.

Cutting down your omelet selection and fleshing out your pancake lineup, for example, could work so long as you’re not taking away any crowd favorites and your brand doesn’t revolve around omelets.

In any of these cases, keep everything in moderation. Just as customers will notice when you shrink your portions and raise your prices, they will notice if a dish is all starch and no protein. Maintaining your reputation and the trust of your loyalists is the most important item to consider in any restaurant endeavor, regardless of food costs.

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A Tale of Two Pomegranates: It was the best of dinner, it was the worst of dinner.

By Apryl Bruso

Being an almost-native San Diegan and more interested in delicious cuisine than keeping my figure bikini ready, I had heard a tale of a restaurant named Pomegranate. Some folks whispered that it was in North Park, while others maintained it existed in South Park. Wanting to try new cuisine and puzzle out this mystery started me on my Russian cuisine quest.

There are two Russian restaurants in San Diego with similar names. Pomegranate is on El Cajon in North Park and Kafe Sobaka Restoran Pomegranate is on Broadway in South Park.

I would try both. I am a child of the Eighties and I recall that Russians were always the bad guys. What would Russian cuisine entail? Cold beet dishes and frowning, giant waiters just waiting for me to slip up? Would there even be toilet paper in the bathrooms? I was fearful but determined...

Photos by Apryl Bruso

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

Firstly, upon walking through the doors of North Park Pomegranate, your senses are immediately assailed with mouthwatering aromas made possible only by hours of low heat. The waitstaff of young Ruskies (I hope that is not derogatory) were kind and offered help immediately. I left my appetizer and entree selection in their capable hands and had a cup of tea. Have you ever had Russian tea? I am a tea drinker and their addition of cherry juice to sweeten it, is just, like, the best idea ever. Cold War over.

My first course arrived, a selection of cold salads and vegetarian Borscht. Cold grated carrots with walnuts does not sound appealing, but the taste and texture are like nothing I had ever had before. They add fresh dill and capers to the potato salad which would be the star of any picnic. And my beloved Borscht....who knew that you had so many subtle herbs and are served hot!! The Eighties lied to me.

My entree, “Georgian Eagle,” arrives and is a chicken dish with garlic, spinach and tomatoes.

Someone’s grandmother must be in the kitchen. This dish melts in your mouth and would be perfection on a cold Russian day. Plane tickets purchased via mobile app.

Shall I order dessert? It wasn’t really a question. The helpful waitstaff steered me toward the honeycake. If tiramisu and cheesecake had a baby and then drizzled pomegranate syrup over it, it would be honeycake. My only slightly negative comment regarding North Park Pomegranate was the honeycake was served alongside completely unnecessary ice cream. I know!! I am complaining about ice cream. It must be Bizarro Day. I am one who dines and this was one of the best experiences I have ever had. The decor makes you feel like you have entered a different country at a different time. There are old standards being sung in Russian that play over the clinking silverware and warm conversations. The diners are happy and satisfied. The warmth from candles and pleasant experience hovers and wafts throughout the dining room.

A few days later I dined at Kafe Sobaka Restoran Pomegranate in South Park. They also serve food.

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November 2015 I The SoCal Food & Beverage Professional 29

EVENTS November November 8-December 4 2015 Vintners’ Holidays Yosemite National Park, CA www.yosemitepark.com/vintners-holidays.aspx

November 9

Chef’s Night Out A special screening of Burnt in Memory of Chef Kerry Simon followed by a craft beer tasing at Zenshin South Pont Hotel Casino RSVP to lasvegasevents@southernwine.com

November 14

Cali Uncorked Wine, Food, Music & Comedy Festival Oak Canyon Park Silverado, CA www.uncorkedfest.com

AD INDEX November 15-22

San Diego Bay Wine & Food Festival San Diego Waterfront www.sandiegowineclassic.com

November 21

7th Annual Southern California Pinot Days Skirball Cultural Center Los Angeles, CA www.pinotdays.com

December December 5

4th Annual Brew Ho Ho Holiday Ale Festival The Phoenix Club Anaheim, CA www.ocbrewhoho.com

ACF Chefs Las Vegas - Associate Advisory Board Fab Feast For Fifty Charity Package Donation from Chefs For Kids Gala

30 The SoCal Food & Beverage Professional I November 2015

Al Dentes’ Provisions sales@aldentes.com 702-642-1100

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Audrey Dempsey Infinity Photo page 21 www.infinity-photo.com 702-837-1128 Bivi Sicilian Vodka www.bivivodka.com 631-464-4050

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Deep Eddy Vodka www.deepeddyvodka.com 702-876-4500

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Keep Memory Alive Event Center page 4 www.kmaeventcenterlasvegas.com 702-263-9797 Las Vegas Craft Lager www.bigdogsbrews.com 702-368-3715

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

page 25

Niigata Sake Festival http://sakenojin.jp/english 025-229-1218

page 30

Repeal Day page 15 Celebration at the Mob Museum www.themobmuseum.org 702-229-2734 Rodney Strong www.rodneystrong.com 707-431-1533

page 7

The Spice Outlet www.thespiceoutlet.com 702-534-7883

page 11

Todd English P.U.B. www.toddenglishpub.com 702-489-8080

page 31

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

page 18

White Soy Sauce www.whitesoysaucefood.com

page 8

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Kerry Simon Tribute

Photos by Mike Fryer and Southern Wine & Spirits Nevada

October 18, 2015 - Keep Memory Alive Event Center

CHEF KERRY SIMON 1955-2015 Kerry was a longtime supporter of many local charities, including Keep Memory Alive, which benefits the Cleveland Clinic Lou Ruvo Center for Brain Health.

Following his diagnosis, he redoubled his efforts, and cofounded a fund called Fight MSA to benefit Keep Memory Alive.

In lieu of flowers, please make a donation to the Kerry Simon Fight MSA fund at Cleveland Clinic Lou Ruvo Center for Brain Health.

http://www.keepmemoryalive. org/ways_to_contribute/ opportunities_to_give/donate