December/January 2019 The SoCal Food & Beverage Professional

FO

W

W

RM

W

OR

.SO

EP

HO

CA

TO

LF

Issue 12/1 Volume 18/19

US $3.95

Chaîne des Rôtisseurs

The world’s oldest and largest gastronomic society

S&

NB

ST

PR

OR

O.

IES

VI

CO

SIT

M

CHARDONNAY SUMMER

“L s

Please enjoy our wines responsibly. ferrari-carano.com

i f t

Y

u n s h i n e

o u r

& G

G

L a s s

o o d

t

t o i m e s

”

December 2018/January 2019

6

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER WELCOME TO A NEW AND EXCITING YEAR IN THE FOOD & BEVERAGE INDUSTRY, 2019!

And welcome back to the January, 2019 issue of The SoCal & Beverage Professional.

We want to thank all of our talented and dedicated Journalists and Associates who help make the publication what it is today, and thank our dedicated Professional Industry readers, for with your support we can achieve our goals and continue to be the Information Publication for the SoCal Food & Beverage Professional.

Cover OUR JANUARY 2019 COVER FEATURE starts the New Year with one of the most prestigious

18

culinary organizations, originally organized in 1248 and then reestablished in 1950, the CHAÎNE des RÔTISSEURS. My first introduction to this oldest and largest gastronomic society in the world was when attending the City College of San Francisco Hotel & Restaurant Management; several of my chef instructors were members of the San Francisco Chapter and one year we were asked to prepare one of the courses for the Chapter’s dinner. Later, working in Southeast Asia in the 80s, I was fortunate to be invited to several Chaîne dinners in Hong Kong, Tokyo and Manila and never forgot the incredible experiences. So, when I was invited to join Chaîne des Rôtisseurs by Vice Conseiller Gastronomique Michael Severino (of Southern Glazer’s Wine & Spirits) to be the Charge de Pressé of the Bailliage of Las Vegas and to help introduce and promote younger upcoming food & beverage professionals to the organization, it was a wish that came true. It’s my honor to offer our Food & Beverage Professional Publications to help educate and promote young professionals to the Chaîne des Rôtisseurs with its truly great culinary experiences and camaraderie with others who share their devotion to the food, beverage and hospitality industry. The Chaîne des Rôtisseurs provides a forum to our industry professionals to express themselves among professionals!

16 PAGE 16 THE DOUBLE FEATURE THIS MONTH introduces two Asian beverages near and

dear to our heart! The emergence in the West Coast of two Asian spirits—Shochu and Baijiu—is an example of a change brought about by the dynamic influence of our many Asian guests. Aaron Diec has watched these distillates slowly creep into the local market, both in his current position as Director of Sales-Southern Glazer’s Wine & Spirits of Nevada Asian Product Portfolio, and at his former position as Villa Butler at the Wynn Las Vegas Resort. Follow Aaron as he walks us through these unique Asian beverages.

18 PAGE 18 FOODIE BIZ by Restaurant Editor Ben Brown, who has visited a number of

SoCal restaurants and found four establishments he reports on in this issue: “Bone Kettle’s Indonesian Family Recipes Rock Pasadena,” “Preux and Proper Gives DTLA a Taste of Bourbon Street,” “The Dudes’ Brews Local Flavor in Santa Monica” and “Figueroa Philly Serves Brotherly Love in Expo Park.” Please read his column and you are sure to find at least one restaurant that you are sure to enjoy!

CHEERS! MIKE FRYER SR. EDITOR/PUBLISHER

Page 4 Hot off the Grill!

Page 5 The Bottom Line Choose Your Social Media Wisely Page 6 What’s Brewing Page 8 Product Review Page 9 Holiday by the Bay in San Diego

25 www.socalfnbpro.com

Page 10 Book Review Page11 Front & Back of the House It’s All About the Chocolate

Page12 The Restaurant Expert The Cure for Common Sense-itis Realize there is no such thing as common sense.

Page13 Human Resources Insights The Value of Human Resources to Your Organization Page 14 COVER FEATURE Chaîne des Rôtisseurs The world’s oldest and largest gastronomic society Page16 Vegas Embraces Two Unique Asian Spirits Page 18 Foodie Biz

Page 21 Spirits Confidential with Max Solano Toasting to the Holidays Page 22 Chef Talk The Meat Update Page 24 Brett’s Vegas View Page 25 Wine Talk with Alice Swift Are Robots Taking Over the F&B Industry?

Page 26 Events Ad Index ACF Chefs of SoCal

December 2018/January 2019 I The SoCal Food & Beverage Professional 3

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

www.socalfnbpro.com

HOT OFF THE GRILL!

Mike Fryer

Sr. Editor/Publisher

Restaurant Editor Ben Brown samples the Hot Cheeto cheesesteak at Figueroa Philly in Expo Park. Check out Ben’s Foodie Biz column on pages 18-19 for more exotic menu discoveries.

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

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

Juanita Fryer

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

Juanita Aiello

Creative Director juanita@socalfnbpro.com

Bob Barnes

Editorial Director bob@socalfnbpro.com

Ben Brown

Restaurant Editor ben@socalfnbpro.com

Adam Rains

Our January Cover Feature is dedicated to the 2018 inductees to the Nevada Chapter of the Chaîne des Rôtisseurs. SoCalF&B Pro’s Sr. Editor/Publisher Mike Fryer and Editorial Director Bob Barnes stopped for a picture upon arriving at the organization’s 2018 Induction Dinner, held on December 19 at the Keep Memory Alive Event Center.

Beverage Editor adam.rains@socalfnbpro.com

Advertising sales@socalfnbpro.com

Article Submissions/Suggestions articles@socalfnbpro.com

Calendar Submissions calendar@socalfnbpro.com

Website webmaster@socalfnbpro.com

Press Relase Submissions news@socalfnbpro.com

General Information info@socalfnbpro.com

@socalfnbpro

The SoCal Food & Beverage Professional

CONTRIBUTING STAFF

Legal Editorial Advisor Andrew Matney

Journalist What’s Brewing David Mulvihill

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett Journalist

Best of the Best Shelley Stepanek

Journalist Spirits Confidential Max Solano

Journalist Good for Spooning LeAnne Notabartolo

Journalist Front & Back of the House Gael Hees

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Pat Evans

Journalist The Restaurant Expert David Scott Peters

Journalist Wine Talk Alice Swift

Journalist Sandy Korem

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalist Lisa Matney

Journalist HR Insights Linda Bernstein

Journalist Made from Scratch John Rockwell

4 The SoCal Food & Beverage Professional I December 2018/January 2019

www.socalfnbpro.com

The Bottom Line

Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned

writer and consultant, Ben works with Fortune 500

companies and mom & pop shops alike in Marketing,

Choose Your Social Media Wisely

Analytics, Consumer Insights, PR and Business

Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.

Ask anyone how to improve your marketing and social media will be one of the first things out of their mouth. It’s easy to get sucked into the social media vortex, the allure of going viral and picking up a global following an ever-present motivation.

In reality, social media takes up time…a lot of it! It’s easy to spin your wheels managing multiple social media accounts while your efforts could be better spent elsewhere. If you’re looking to maximize your social media ROI, it’s best to stick with just the platforms that truly matter to your target customer.

So, which platforms should you use? As always, it depends. Try some of the techniques below to whittle down the list and manage your profiles and pages as efficiently as possible.

Identify your target customer

Before diving into social media, let’s take a step back. If you haven’t done so already, get a feel for your target customer. What type of person visits your restaurant most often? How old are they? Who do they bring?

What’s the male/female ratio? What lifestyles do they live? During what occasions do they dine with you?

This may be a thought in the back of your head, but doing your due diligence here is critical in not just determining the best social media platforms to use, but in positioning your business for long-term success.

Find your customers’ natural habits and use them to your advantage.

Identify your target customer’s social media match Once you’ve gotten a good grasp of who your target customer is, the next step is to find out what they do, particularly in the social media world. What platforms to they frequent most often? How do they engage with those platforms?

While everyone is of course different in their own right, here are a few general guidelines that correlate social media platforms and audience demographics: • Facebook is generally favored by an ‘older’ audience, typically born before 1990. Other age groups may use Facebook, but not as their primary social media platform.

• Instagram is pretty universal, but favored by most millennials and younger generations. www.socalfnbpro.com

By Ben Brown

• Snapchat is favored by a younger audience, typically Gen Z. • Twitter spans across age demographics, but skews older and generally serves as more of a news source and less of a destination for food and drink-related content.

• Youtube is frequented across demographics, but typically by being embedded in posts on the platforms above.

• Additional social media platforms, such as Pinterest and Tumblr, reach more niche audiences and may not have the ROI as the main platforms listed above.

Of course, many people use multiple social media platforms quite regularly. Managing 2-3 accounts is just as doable for you as it is for them, but in both cases going past that mark can be challenging.

How to best manage your social media

Posting manually on each of your social media accounts in real time is the go-to approach for the overwhelming majority of users. For businesses, however, taking a few minutes here and there adds up over time, and before you know it the burden outweighs the benefits and you’ll stop posting altogether. Thankfully, numerous tools exist to offset this issue.

Ideally, it’s best to set aside an hour a week to schedule all of your social media posts. How much easier is it to upload all the photos, write all the posts, and choose the days/times to post all at once, in advance, than to remember to do it every day? Thankfully, many groups have thought of this idea, and produced solutions to save you time.

A great free social media scheduling tool is Buffer, which, at the time of this writing, allows users to schedule up to 10 posts for up to 3 different platforms [30 posts total]. So if you have a Facebook, an Instagram and a Twitter account, you can line up all your posts for the week. If you want to take it up a level, Sprout Social provides great social media analytics, allowing you to track the ROI on your posts. Of course you can also go with Hootsuite, which has long been regarded as a social media software leader.

Social media is undoubtedly a critical asset in your marketing portfolio, and knowing how to best leverage this tool will save you substantial time and produce much greater results in the long run.

December 2018/January 2019 I The SoCal Food & Beverage Professional 5

what’s

By David Mulvihill

photos by David Mulvihill

BREWING

David Mulvihill strives to experience and write about the ever-evolving face of SoCal craft beer. He also covers Orange County for Celebrator Beer News and provides business and compliance support to SoCal breweries. Contact him at david@socalcraftbeer.com.

Yorkshire Square’s Andy Black presents the awards with the help of his wife, Sarah.

Pizza Port San Clemente’s Kane Christensen accepts the Golden Sheep award for Nerf Herder Dark Mild.

Smog City’s Jonathan Porter and his Golden Pig for Bloody Knuckle Fist Fight Adjunct Porter.

Cask’s Not Dead Fest Yorkshire’s U.S.-based cousin in Torrance, the cask-ale brewery eminently known as Yorkshire Square Brewery, held its second festival in midNovember. YSB partnered with Frances Lopes and the Los Angeles Country Brewers Guild team to present “Cask’s Not Dead Fest 2018.”

Almost 30 breweries participated in what will hopefully become an annual event. Proceeds also benefitted the L.A. County Brewers Guild.

It was remarkable to see an almost equal number of beer engines accommodate the proper pulling of so many cask-conditioned ales in one setting.

Judging of the beers to be served took place prior to the festival. Trophies were awarded in two categories, “Lord of the Old School” and “The

Magician of Weird.” As you may have guessed the titles awarded in the first category were for beers that most represented traditional Britishstyle cask-conditioned ale. The second was for entries that may have been far from traditional, but presented extremely well in cask form.

Nerf Herder, a dark mild crafted by Kane Christensen and Jon Eckelberger from Pizza Port San Clemente, took top honors in the Old School category. Both Kane and Jon were in attendance to accept the Yorkshire Sheep trophy. Evan Price accepted the 2nd place Golden Chicken for his Fallen for Autumn Oatmeal Stout. Andy Black’s own Early Doors Pub Bitter took 3rd place for the home teak, Yorkshire Square.

On the weird side, first place and the Golden Pig

trophy went to Jonathan Porter and Torrance’s Smog City Brewing for “Bloody Knuckle Fist Fight Adjunct Porter.” Both its name and ingredients (coconut, orange zest and vanilla) made this reporter a bit hesitant to try it. Any apprehension dissolved upon tasting, as the adjuncts came together to elevate its wellbalanced flavor experience. “We put a pig on top of the trophy because pigs will eat anything,” Andy Black quipped upon presenting the trophy to Porter. Chris Walowski’s Trustworthy IPA from Trustworthy Brewing in Burbank took 2nd place. This West Coast IPA, typically formulated and dispensed in draft, transitioned well in its cask-conditioned form, endorsing all its citrusy goodness. Ocarina of Thyme Adjunct Pale Ale from Transplants Brewing in Palmdale was awarded third place. This adjunct pale’s ingredients also exemplified the category’s name.

Brewed with sweet potatoes, lemon zest and spices, with marshmallows utilized in priming the cask, it served as a pleasant precursor to this season’s multifaceted holiday ales.

Other notable traditional formulations included Bagby Beer Co’s Single Party, a single-malt, single-hop Pub Bitter. Jeff and Dande Bagby made the trek from their Oceanside brewery to be a part of the festival. The lively flavor profile of The Best Best Bitter from MacLeod Ale in Van Nuys was confirming of brewer David Chaney’s continued growth as a brewer and his dedication to real ale.

Far from traditional was Cellador Ales Australopithecus, a wild ale fermented with peaches and apricots. It also worked well in its cask conditioned form to bring forward a puckering stone fruit pop.

Cask’s Not Dead Fest at Yorkshire Square Brewery.

6 The SoCal Food & Beverage Professional I December 2018/January 2019

www.socalfnbpro.com

Lost Winds Founder Tim Thralls with his wife, Erica.

Kombi Keg OC was dispensing beer at Lost Winds Brewing Co’s 2nd Anniversary Party.

Lost Winds Turns Two San Clemente’s Lost Winds Brewing Company celebrated its second year in business in early November. Founder Tim Thralls and the Lost Winds family put together a party that provided musical entertainment, food trucks and 20 Lost Winds beer formulations. Samplings and full pours were available from inside at the bar, a separate outside station and the Kombi Keg OC bus. Kombi Keg OC was onsite to dispense six Lost Winds beers from taps on the side of a beautifully restored classic 70s era VW bus.

On the lighter end of the spectrum were the wellappointed Lot #1 Light American Ale, Unstable Table Beer and Trail 6 Belgian Blonde. A passion fruit version of Unstable Table was available from the inside bar. Other brews included Red Buoy Amber, two formulations of Single pHin Sour (one with peach and the other with blueberry) and six IPAs: Double Hop Dare Ya (double dry-hopped IPA), Stairway IPA, Tropi Clemente, Hop. Set. Spike. IPA and Whirlpool Galaxy DIPA. Belgian-styles included St. Lasuen Belgian Golden Strong, Survey Sais Mo’ Citra (a hoppy Saison) and Wit Me Baby One More Time (Blackberry Wit). Happy Birthday Baby Jesus and a barrel-aged Lost My Bearings Imperial Porter and some special casks were also to be had.

Carla Corn I often write about the pureness and simplicity of ingredients that classic beer styles, brewed right, possess. While enjoying one of those at Hand-Brewed Beer in Chatsworth last summer I met Peter Keefrider, friend of the brewery and husband to Carla Keefrider. He came to enjoy a beer and share samples of my first tastes of Carla Corn, unique small-batch caramel corn formulations from his wife Carla’s enterprise.

In tasting I found myself describing the experience much like I would a well-made, craft-brewed beer, “Crisp, clean, flavorful and satisfying without over-dominating in any one component.” Carla Corn’s website (carlacorn. com) says it best, “You’ll taste the difference from the very first bite!...Pure Ingredients, Pure Indulgence!”

It is made in small batches with simple (and pure) ingredients, utilizing hot-air popped popcorn, real butter, brown sugar and vanilla as the base for a

rich, buttery caramel coating. And, it doesn’t stop there. Flavor infusions abound and could even include your favorite brewed beer! Yes, Carla can collaborate with your brewery to take one of your signature brews and infuse its flavor into the caramel corn. Custom labeling is also available for promoting your brand.

Variants begin with Carla Corn’s original base flavor, “Brown Sugar.” It is prominent in its sweet buttery caramel crunch, with an extra pop provided by a touch of kosher salt. From this base, endless infusions take on various flavor profiles.

“Chai” encompasses a blend of cinnamon, cloves, ginger, allspice and cardamom. “Spicy” provide a bit of cayenne pepper heat to complement the sweet. “Irish Beer,” an enjoyable representation of beer-infused corn, combines extra-stout ale into the mix, adding a complementary roasted malt component. “Anisette” imparts substantial amounts of sweet anise/licorice flavor reminiscent of Italian Sambuca. “Coffee” possesses a satisfying amount of roasted coffee balanced by the sweet caramel. Additional flavors have included lemon, orange, cinnamon bun and even pumpkin pie for the holidays.

Carla Corn products meld just enough of these natural flavors to provide a unique, balanced and satiating experience. They also pair well with many different styles of beer. Based in Moorpark,

www.socalfnbpro.com

Carla and Peter are currently self-distributing their corn to a number of area breweries and possess a desire to increase their presence within Ventura, L.A. and Orange Counties. Packaged in 2-ounce bags, they are approachable snack alternatives for your patrons.

Carla Corn Carla@carlacorn.com 805.328.4499 14711 Princeton #10 Moorpark, CA Stay tuned next issue for in-depth coverage of the opening of GameCraft Brewing in Laguna Hills and a recap of December’s Brew Ho Ho in Anaheim. We’ll also have coverage of the many releases of Resilience IPA, a joint effort by breweries across the country. It was spearheaded

by Sierra Nevada Brewing to raise money for those affected by the devastating fires in Northern California. Every dollar from the sales of the many variations of Resilience will go to the Sierra Nevada Campfire Relief Fund. Do your part to assist by purchasing a pint of this beer wherever you see it on tap. Support your local brewers who have taken the time and expense to produce Resilience by also having a pint or few their own beer.

Small-batch caramel corn products from Carla Corn.

December 2018/January 2019 I The SoCal Food & Beverage Professional 7

Product Review

By Bob Barnes

Unibroue Ale Gâteau Forêt-Noire Unibroue was the first North American brewer to use a brewing method inspired by the twocenturies-old tradition developed by monks in Europe, particularly Belgium. Now the Quebec, Canada-based brewery is commemorating its 25th anniversary and to celebrate, it has released this new, limited-release beer. Brewmaster Jerry Vietz said he based this brew on the idea that “you can’t have an anniversary party without a cake. With roasted malt aroma, tart cherries, cocoa beans and dark chocolate flavors, I brewed Ale Gâteau Forêt-Noire to be pleasantly evocative of the classic Black Forest cake.” As I sampled this 10.5 percent ABV brew I noticed its flavors intensified as it warmed up and a slight aftertaste of dark chocolate and tart cherry poked its way through, so I caution you to allow it to warm up a bit before sipping, or savor it slowly to enjoy it to the fullest.

Ale Gâteau Forêt-Noire is available in the U.S. for a limited time. Use the finder tool in the Unibroue Passport App or visit unibrouefinder.com to see where it is available near you.

Pampelonne Sparkling Wine Cocktails These days you can find just about anything in a can, and why not, as cans are convenient and an excellent vehicle for keeping drinks at optimum condition before serving. Case in point is this 6% ABV French white wine-based cocktail, which serves as an alternative to traditional wines. I sampled the Harvest Pear Palmetto with natural flavors of Bosc pear and Meyer lemon infused with aromatics of cardamom, cinnamon and ginger; Rose Lime with notes of passion fruit, ruby red grapefruit and lime; and French 75 with aromatics of juniper and Meyer lemon, balanced with notes of spicy bergamot and elderflower. Other flavors include Blood Orange Spritz, Negroni Sbagliato, Watermelon Americano and Black Cherry Bicicletta. A bonus is the fact that Pampelonne is low carb (8-10 grams), gluten free and only 120 calories per 8.4 oz can with 7-8 grams of sugar.

Anchor Brewing 2018 Christmas Ale Since 1975 Anchor Brewing has created a distinctive Christmas Ale, available from early Nov. to mid-January, and this year marks its 44th annual rendition. A collector’s item for many beer aficionados, the fun is having some now and saving some to taste later to compare with other vintages. The recipe is different every year, along with the hand-drawn ubiquitous tree depicted on the label, which this year is a Korean Pine, a tree native to both North and South Korea that is a symbol of peace and is flourishing in picturesque botanical gardens north of San Francisco, Anchor’s home base. (To view all 44 versions of the Christmas tree label, visit www.anchorbrewing. com/beer/christmas_ale/labels.) The recipe and ingredients are a heavily guarded secret, but Anchor Brewmaster Scott Ungermann describes year’s version: “Our 2018 Christmas Ale has varying specialty malts, lending rich flavors of brûléed sugars, holiday spices and freshly baked banana bread with a velvety finish. The aromatics are quintessential for the holiday season: nutty candied yams and resinous pine. It pours a nice mahogany brown color with a fluffy, tan head.”

Reuben’s Brews Since opening in 2012, this family-run Seattle-based brewery, named after co-founders Adam and Grace Robbins’ first child Reuben, has won a slew of awards at the Great American Beer Festival, World Beer Cup, US Open and in 2015 was named Mid-Sized Brewery of the Year at the 2015 Washington Beer Awards. Available just in time for the holidays is Holiday Gose, fermented with lactobacillus and brewed with over 10 pounds of cranberries per barrel, sweet orange zest, a touch of coriander and a hint of sea salt. Another seasonal release, available through Jan., is Roasted Red IPA brewed with ESB, Caramel, Chocolate and Crystal Rye malts; and hopped with Amarillo, Cascade and Magnum, for a nose of tangerine and citrus and notes of caramel, chocolate and roast, making this an IPA and Winter Warmer wrapped into one brew. Available year round, the Hazealicious IPA is representative of a style growing in popularity, Hazy IPA, which brings the vibrant hoppy citrus notes of an IPA but with restrained bitterness. Reuben’s Brews beers are primarily available in Washington, Northern Idaho and the Portland Metro area. www.reubensbrews.com

8 The SoCal Food & Beverage Professional I December 2018/January 2019

www.socalfnbpro.com

Holiday by the Bay in San Diego

By Shelley Stepanek Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.

photos by Shelley Stepanek

Visiting San Diego? Then you must stop by the newest Holiday by the Bay, a wonderful winter event.

Situated at the Hilton Bayfront, they are featuring the Reindeer Run (a two-story 100-foot ice tubing slide) and holiday treats in the Yule Lodge Patio along with festive cocktails for the adults among the group. See the dynamic light show. In the middle is a 30-foot Christmas tree; gingerbread cookies inside of the Claus Kitchen; and Santa’s Workshop where you can decorate large size stockings with glitter, fabric and anything fancy. There are Iceberg Bumpers, on an “ice rink” loaded with motorized tubes operated by a driver. In Elvin Eatery you can grab dinner with many options, such as chicken n waffles, grilled sausages or mac n cheese. At the Nutcrackers, you can have desserts and coffee. The Hilton is always warm and welcoming, and I always head to San Diego in December. Don’t miss out. Remember that this is a fundraiser for the USO. So be sure to plan on attending.

The festivities occur on select days through January 5. Residents can buy discounted tickets at hiltonholidaybythebay.com. Tickets range from $20 for adults, $15 for children ages 4-11, $5 for activeservice military members and free for children 3 years old and under.

www.socalfnbpro.com

December 2018/January 2019 I The SoCal Food & Beverage Professional 9

Book Review to go detailing the brewing process, and I got more out of those than I did with old West Michigan papers. It’s fun getting a look into the similarities and differences of how beer was made then versus now.

I do wish I was able to find more information before I sent off to the publisher, but so it goes with writing about history, especially on a short and tight timeline.

What was surprising about the history?

Coming from the Midwest, I’ve long been enthralled with the old west, but who isn’t? You romanticize it, and as with most historical things, people generally take pop culture as gospel. Diving into the old west, you discover it wasn’t that rowdy and there were a lot of cosmopolitan aspects about life. These were great urban centers and exciting places to be, not because of train robberies, but because they brought in things from all over the world. In many ways, I felt early 1800s West Michigan was more old west than late 1800s Nevada.

What stands out to you in the modern Nevada beer industry?

Coming here and tasting some of the great beer made by longtime industry players like Big Dog’s and Great Basin made me smile. It was like, there’s great beer here. Sure, they’re not necessarily the flashiest breweries, but they’ve been around a long time and for me, I love consistency and don’t jump on trends quickly. If you’re making a good solid beer, you’re good with me. And I’d say a larger percentage of breweries in Nevada are just brewing good beer than some more well-known brewing states. It’s a lot like the state in general; people don’t seem to think much of Nevada outside the state, at least besides a crazy place to come for vacation. But you get here and you explore, it’s a beautiful state full of great aspects.

What do you view as the future of beer in Nevada?

I think there are a lot of positives. As I mentioned just having some major stalwarts like Great Basin, whose Tom Young (wrote the Nevada Beer foreword) is one of the industry’s great pioneers. His true passion and dedication to the beer industry is fantastic. But then you have new entries into the state making more trendy beers, like Revision and IMBIB and you have players standing out and making a name for Nevada’s beer industry. So as long as they’re starting to say, “Hey look at us,” and Great Basin and brewers like Dave Pascual at Big Dog’s keep showing well at national awards, people might take notice. I’ll also try to do my part writing nationally about the beer industry and continuing to tell the modern history through NevadaBrew.com.

4310 W Tompkins Ave Las Vegas, NV 89103

702-645-0049

www.jayssharpening.com • customerservice@jayssharpening.com

Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow.

Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule.

Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.

W Harmon Ave Jay’s Sharpening Service

Cutting Board Resurfacing & Replacements

Arville St

Beer has been brewed in Nevada since before it was a state and now the beverage’s history in the Silver State has been consolidated into one book, Nevada Beer by The Las Vegas Food & Beverage Professional’s own Pat Evans. It’s the second book released by Evans, who released a book about the history of beer in his hometown of Grand Rapids, Michigan, in 2015. Nevada Beer is available on Amazon and at local retailers. Evans will host a signing on February 9 from 1-3 p.m. at Barnes & Noble in Summerlin, 8915 W. Charleston Blvd.

Why write this book?

I took it as a little bit of a challenge, but also a way to jump into the Nevada beer industry. Back in Michigan, I was deeply involved as a reporter in a city known nationally for beer. When I found out I was moving to Las Vegas in September 2017, I decided to let my publisher know and they wanted a Nevada beer book. Prior to my move, I had heard and read a lot about how lousy the Nevada beer scene is, and I didn’t feel like it was possible if it was true. So it was sort of a challenge to prove people outside of Nevada wrong and show there is good beer in the state. Plus, what better way to jump into the industry and get to know people. It’s full of a lot of great people.

Was there history to dig deep into?

Surprisingly more than I thought there would be. Knowing from previous research that beer was widely made across the country pre-Prohibition, I expected a good amount. It was all concentrated north of Las Vegas of course. Even aside from Carson City and Reno, which had significant operations, there were dozens of breweries in the mining towns. I loved how in-depth some of the newspapers used

Steak & Table Knife Re-Serration / Sharpening

W Tropicana Ave

10 The SoCal Food & Beverage Professional I December 2018/January 2019

www.socalfnbpro.com

It’s All About the Chocolate

By Gael Hees Gael Hees is a Las Vegas freelancer, specializing in written, graphic and audiovisual communications. She has written for national publications and has won numerous awards for tourism-related printed materials and videos, is accredited in public relations by the Public Relations Society of America and is a certified hospitality educator. gael.hees@icloud.com

Denise and Levi Elrod have been cooking together since their very beginning when they met while working as chefs in a chocolate shop in Florida. Just like in a fairy tale, they found themselves loving each other, sharing a love for chocolate and wanting to own a business of their own.

“We just hit it off,” said Denise. “We worked together every single second of every single day. A lot of people couldn’t handle that, but we loved being around each other and that’s why we knew we would be successful if we started a company together.”

Five years later, the couple owns ChocolateBuzzz, a chocolate shop offering bonbons, turtles, barks and other confections that have their customers raving. “Amazing! Just the right amount of salty,” Stephanie said of the Pink Himalayan bonbon. “Just like a candy cane wrapped in chocolate–the spiciness of the candy cane comes out, balanced with the chocolate,” said Randy of the peppermint bark. “I could happily eat an entire box,” Stephanie waxed gluttonous over the turtles. “Too good,” said Natalie.

Customers often speak about the “balance” of the candies. They refer to the balance between crunch and goo, the balance between sweet and salty, the balance between flavors that gives a piece that special wow moment.

Balance is very important to Denise and Levi, not just in their products, but in their lives as well. They have carefully crafted a model for their business that allows them to move gracefully through the challenges of a young business, an even younger baby and leading lives filled with family and friends, exercise and spending time together.

ChocolateBuzzz has no storefront. This means that the owners aren’t tied to a location or monthly rent. “We want to keep our costs low, so our customers pay for the quality of the product, not square feet,” Denise said.

The turtles, bonbons, peppermint bark and other items can be found at farmers markets and online. Denise ships and will even personally deliver ChocolateBuzzz products to a home or office for an order of $100 or more. The Elrods are also experimenting with a wholesale arrangement with Gifted in Boca Park, and have been approached by several other storeowners interested in carrying their products.

The cooking is all done in a shared-use commercial kitchen called Vida Kitchens. They rent the cooking area by the hour, usually at night, when sitters are available and Levi isn’t working at his job as manager of a 24-Hour Fitness location. They didn’t make a huge investment in equipment and the “rent” is tied directly to the making of the product.

The company spends its money on chocolate. “We use Valrhona and Cacao Barry, the highest quality chocolate you can buy,” Denise said. “I already knew what the best was, and I picked the best before we even started the company.”

The second most important ingredient is vanilla. According to Denise, there’s a lot of vanilla in bonbons and again, they use the best: Nielsen-Massey. Flavorings include the essential oils of peppermint and ginger from Doterra, and real candy canes, among others. “We tried using a peppermint extract, but it leaves a chemical taste,” said Denise. “We use the ginger essential oil in the ginger spice caramel with the ginger infusion, to give it another pop of ginger.”

With ingredients on hand, the cooking begins. Levi is good with the flavor combinations, and cooks the ganaches and caramels, plus he is the genius behind the company’s stunning packaging. Denise brings her skills to the fore with the aesthetics for the chocolates themselves, creating the smooth, colorful shells for the bonbons, and many of their custom designs for events and company marketing.

ChocolateBuzzz is completing its third year and is looking to 2019 to be their best year yet as the company continues to grow and thrive. Through careful planning, they have created a business many years earlier than they would have ever thought possible.

They’ve found a good balance–in the tastes and textures of their products and in their lives.

Author’s note: I have a confession. I don’t like chocolate, it doesn’t cross my lips. I’ve been called not human and accused of being an alien because of this. To write this article I obtained chocolates from Denise and shared them with family members–my husband Randy, his daughter Stephanie and my daughter, Natalie. They LOVED them.

And I can tell you that they’re really beautiful and have great packaging. However, you should probably try them yourself. That way you’ll know for sure…

For more information, or to order, visit chocolatebuzzz.com. www.socalfnbpro.com

photos courtesy ChocolateBuzzz

Front & Back of the House

December 2018/January 2019 I The SoCal Food & Beverage Professional 11

The RESTAURANT EXPERT The Cure for Common Sense-itis Realize there is no such thing as common sense.

Do you sometimes just want to fire everyone in your restaurant and just do all the work yourself? Do you wonder why people can’t just do it the way you want it done? Do you ever find yourself saying, “IT’S COMMON SENSE!” If you can relate to any of the above, you probably suffer from “common sense-itis.”

I define common sense-itis as a never-ending headache you have from repeatedly banging your head against the proverbial brick wall known as running your restaurant.

This term is most accurate when applied to restaurant owners who think their managers should just know how to do things because it’s “common sense.”

Look, the definition of common sense clearly states that it’s a shared understanding based on experience. I can tell you right now that your managers, each and every one of them, do not share your experiences. They have not grown up in your shoes. They do not possess the same core values. They are not you and will not automatically do things your way, just because you think they should have common sense.

Get rid of your case of common sense-itis once and for all with an easy two-step process.

Step 1 - Create checklists for EVERYTHING! Creating checklists sounds so simple, yet I can’t even begin to count how many restaurants don’t have them in place. And when checklists do get drafted, many restaurant owners are not explicit enough in what they want done or how they want it done.

By David Scott Peters David Scott Peters is a restaurant consultant, coach, speaker and founder of TheRestaurantExpert.com, a company committed to the success of independent restaurants. Peters is a restaurant industry-recognized blogger and his writing is regularly published in restaurant industry publications, such as Restaurant Hospitality, Catersource, and QSR Magazine.

Learn more at www.TheRestaurantExpert.com.

Let me tell you the easy way to avoid this pitfall.

Grab a pad of paper, stand outside your front door and start writing down EVERYTHING you see on a daily basis that needs to get done.

Especially note the things that really get your blood boiling because they seem so obvious.

Continue writing as you walk your restaurant.

Be precise in your expectations. For example, “Clean glass on front door every two hours, starting with opening shift.” Then list the times.

When your list is completed, task one of your managers to customize opening and closing checklists incorporating every item on your list for every position. Remember, you cannot be too specific.

Once you have completed this process you are halfway to curing your common sense-itis.

Plus, your management team is happy. They’re happy they no longer have to read your mind or dread your inevitable freak out. With lists in hand, your management team is cool, calm and collected when they see you coming. They can say with confidence they didn’t miss anything if they followed the simple checklist.

Side Note: Your checklists are never finished.

You will continue to add all of the new things that drive you crazy as they come up. Don’t be surprised if your checklists are two to six pages long. But also don’t be surprised at how well they work.

Step 2 – Follow up on the checklists.

Now that you have your checklists and have trained your managers and staff to use them, the

12 The SoCal Food & Beverage Professional I December 2018/January 2019

easy part is done. You will see results almost immediately. I guarantee it.

But here’s what tends to happen. About three weeks after implementing checklists, when your managers see that you are not looking in the designated binder to confirm the checklists are being used, your managers will start to slack off. And once they slack off, everyone else will slack off. Eventually they’ll quit using them altogether.

That is unless you hold them accountable.

How do you hold them accountable? To start, review the checklists daily at first. Find what your managers are missing and point it out.

Better yet, show them how you want it done.

It’s your job to coach your managers and help them be successful.

Once you see they are following them routinely, you can start to randomly spot check them a few times a week.

These checklists will keep everyone on the same page for as long as they’re maintained, but you must check them or they WILL go away.

When you don’t communicate your expectations to your managers, you’re setting them up to fail. You’re also setting yourself up for endless frustration. Checklists give you an easy way to communicate your expectations and an easy way for your managers to know what is expected of them. This way, everyone is happy.

Cure your common sense-itis today with checklists. 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

The Value of Human Resources to Your Organization It isn’t always readily apparent, nor is it easily quantifiable, but human resources (HR) adds value to the bottom line through a variety of different and valuable ways. The traditional view of HR has been typically a couple of ladies who welcome your new hires and administer the basic paperwork for new hires, insurance and payroll. But times are changing. Today the most effective HR leaders are engaged in every aspect of the business—from manpower planning and development, monitoring and

maintaining Obamacare compliance and ensuring that the vision and culture of the organization is intact and reinforced—all while observing the culture, ensuring equal opportunity and respectful treatment, and driving home the importance of open door, two-way feedback, and an engaged and legally compliant leadership team. It’s a lot of work for HR, but it’s worthwhile to you.

the new workforce of team members have different expectations. They want, no demand, acknowledgement, feedback and opportunity.

Without these things they will leave your company—and with their high turnover will be the increasingly high cost of recruitment and on-boarding. So, with that in mind, we have to look at the role of HR and endeavor to do things differently from this point forward.

Why is an engaged HR department key to your business? Because now more than ever,

Some of the worthwhile contributions that HR makes or can make all year long…

Key Responsibilities Key Contributions Administration–ensures completion of paperwork Follows all the ever-changing rules on laws/regulations Benefits–essential insurance programs/compliance Administers, monitors and controls benefits and the costs Compliance–monitors and implements new laws Keeps the company compliant with employment laws Culture–forward & communicate the key concepts Keeps the culture alive and well, trains your leaders on it Employee relations–keeping satisfaction high Provides an outlet and resource for frustrated employees Hiring–maintains sources and ensures timely hires Finds hiring sources, ensures adequate staffing levels Performance–promote & ensure timely evaluations Establishes sound and consistent evaluation procedures Safety–maintains and monitors all safety efforts Implements and monitors all workplace safety programs Training–ensures proper training and development Trains all leaders to support the culture and fair treatment

With the proper size HR team for your business, you can maximize the return. Some HR teams take on roles that have been traditionally farmed out to outside agencies and often at a high cost as well. Those new roles and responsibilities for HR can reduce expenses to the company that might become excessive over time, including safety, risk management, COBRA administration, ACA compliance, and other essential workforce needs.

What an effective HR department can really do for you is many times beyond quantifiable.

They can bridge differences, bolster a wobbly culture, stave off organizing efforts with an open door policy, give individuals a voice that otherwise might not be heard, monitor management problems and reverse bad decisions, implement cost effective programs that provide resources and support for team members, and they can bring organizations together with good policies, procedures, communication, and recognition programs that let employees know that they are appreciated and valued as members of the team.

The best HR teams bring consistency, fairness, unity and compassion to the organization and their leaders in a way that is not threatening or intimidating, but helpful and insightful.

They help to define what today’s companies need to be/look like in a way that supports the culture and brings out the best in each and every person. An engaged HR team can bridge gaps that develop between the organization and the employees, and put them both back on the same page (and road) to a bright and beneficial future!

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.

www.socalfnbpro.com

December 2018/January 2019 I The SoCal Food & Beverage Professional 13

Chaîne des Rôtisseurs The world’s oldest and largest gastronomic society

By Bob Barnes

The nine 2018 Chaîne des Rôtisseurs inductees are sworn in, including our own Senior Editor/Publisher Mike Fryer (4th from right) and Journalist Don Chareunsy (5th from right).

In comparison with other cities, Las Vegas has a relatively short history of world-class culinary excellence. Yet, there is one convivial group in this city that meets several times a year to enjoy the “pleasures of the table” that is the oldest and largest gastronomic society in the world.

This group devoted to fine food and wine is none other than Chaîne des Rôtisseurs, which originally was a formation of the French Royal Guild of Meat Roasters and traces its origins to 1248. Re-established in Paris in 1950 and launched in Las Vegas in 1959,

2018 Induction Dinner

I had the tremendous honor to experience the camaraderie of this prestigious organization firsthand, attending the annual 2018 induction dinner, held on December 19 at the Cleveland Clinic Lou Ruvo Center for Brain Health. To start things off, the U.S. Marine Corps Color Guard marched in. Ira Falk, the executive vice president of all U.S. chapters, presented Las Vegas chapter Bailli (President) Larry Ruvo with a pin for his 30 years as a member.

Shortly after, nine new members were sworn in by Falk, who conferred their titles with a “sword” modeled after a larding needle, a device used to insert fat into meats to help keep them moist during cooking. Members were presented with their ribbons, which resemble sashes, whose colors coincide with their profession. Other members could be seen throughout the assemblage with varying

today the organization has chapters in over 80 countries, and there are more than 130 bailliages (chapters) in the U.S. with over 6,000 members.

The diverse makeup of the members includes gourmets, gastronomes, chefs, restaurateurs, hoteliers, oenologists, winery owners, sommeliers, food and wine educators, journalists and those from all walks of life who are interested in the finest of dining and life experiences and enjoying the camaraderie of friends at dinners and events. The common denominator among members is their passion

for exceptional food and wines. Local, regional, national and international dinners and events merge these kindred spirits.

Because of the Chaîne’s global outreach, members find a warm welcome when in a city where a chapter is located.

Las Vegas Bailliage members are an eclectic mix of movers and shakers in the community and rising stars in the hospitality industry.

Meetings are held at a variety of venues that have ranged from a roving feast among the restaurants at Crystals to Michelin three-star extravaganzas.

colors representing their positions as a club officer. Impressive to my eyes were several that were almost completely covered with pins commemorating various dinner events they had attended over their years as members.

As for the dinner, it included passed appetizers of chilled capellini pasta, sashimi Mediterranean octopus, bacon crostino and robata-grilled Kobe ribeye skewers; courses of king crab trio, Hudson Valley duck confit, fillet mignon and New Bedford sea scallops and Peruvian chocolate soup. As if this repast wasn’t enough to fill us up, at the conclusion of the dinner we were invited to visit the “Sweet Escape Room” with a variety of gelatos, milkshakes and sweet treats. This incredibly decadent feast was prepared by a team of 13 world-class chefs from some of Las Vegas’ finest restaurants—Juventino Magana/ CoCo’s, Jesse Maldonado/Estiatorio Milos, Luciano Pellegrini/Marche Bacchus, Benoit Cornet & Dia Young/Southern Glazer’s Wine

& Spirits, Khai Vu/Mordeo Boutique Wine Bar, Brian Howard/Sparrow & Wolf, Barry Dakake/Scotch 80 Prime, Brad Daniels/ Vetri Cucina, Matthew Silverman & Matt Piekarski/Hexx Kitchen and Stephen Parker & Cody Thomas/Black Tap—paired with some of the world’s most prestigious French Champagnes, including Barons de Rothschild Blanc de Blancs, 2008 Drappier “Grande Sendree” and 2009 Dom Perignon.

14 The SoCal Food & Beverage Professional I December 2018/January 2019

In addition to the excellent food and wine, we were entertained throughout the evening by Laura Shaffer and the 7-piece Lon Bronson Band; the TinselTones Carolers; Carnell “Golden Pipes” Johnson; Sean & John from the Absinthe show; Pendleton the 3rd from the Opium show; and Elvis impersonator Harry Shahoian, who led an interactive “12 Days of Christmas” with representatives from each table providing their hilarious interpretations via dance and gyrations of each day’s gifts. www.socalfnbpro.com

A Chat with Ira Falk

What Members Have to Say

Richard Gordon, President of Laurich Properties, Inc., is an officer in the local chapter, holding the title of Vice Charge de Missions. He credits his father with instilling in him a great appreciation for fine dining at a young age. Gordon said, “I was first introduced to the Chaîne in the early 1980s when I was perhaps 20 years old. My father continued to take me to Chaîne events as a young person. It was therefore natural that when my wife and I moved to Las Vegas in 1993, that we would join the Las Vegas chapter. If memory serves, I was inducted in 1994.

Being an officer in the Chaîne means a great deal to me. The great majority of our members are in the food or beverage service industry. I am not. Therefore to be accepted into this society as a non-food service professional in an officer-ship role, is very special to me. I can’t say enough about the amazing job Larry Ruvo, Michael Severino and the good folks at Southern (Glazer’s Wine and Spirits) have done over the past 25 years that I have been in the chapter.”

A new member inducted at the dinner was Don Chareunsy, a freelance writer whose work has graced this publication on more than one occasion, as well as M Life, Pacific San Diego Magazine, Vegas Magazine, the Las Vegas Sun and Las Vegas Review-Journal. Don was asked

by Vice Conseiller Gastronomique Michael Severino (of Southern Glazer’s Wine & Spirits) to be the Charge de Presse of the Bailiage of Las Vegas after the passing this year of Marilyn LeRocque, who served in this position for more than two decades. Don said, “It is an honor to follow in Ms. LeRocque’s footsteps, and I hope to serve the Bailiage with pride and respect.

Induction into The Chaîne des Rôtisseurs allows me to shine the spotlight on the incredible and world-class culinary industry in Las Vegas, from the restaurateurs, chefs, mixologists and sommeliers to the managers, writers and all the other integral and very important restaurant employees. It also allows me to continue the legacy of Mr. Robin Leach, my colleague, friend, mentor and advocate of 10 years in Las Vegas who passed away in August.”

Also newly inducted was Brian Van Flandern, Southern Glazer’s Executive Director of Mixology, Spirits Education and Special Events, who relates he and his wife Kelly have always been huge “foodies” with a tremendous respect for those who have dedicated their lives to the culinary arts. On becoming a member he shared, “Given the sheer volume of iconic culinary luminaries who have joined the Chaîne, both past and present, I am truly honored to just have been considered worthy of induction. A truly great culinary experience is not just about great food and drink, it is about experiencing different culinary perspectives with others who share your devotion to the industry. The Chaîne des Rôtisseurs provides a true sense of camaraderie for gourmands everywhere. This is a wonderful opportunity for me to expand my social network of colleagues and friends, in the hospitality industry, all around the globe. Chaîne dinners will allow me to stay current with new culinary trends as well as to socialize with the brightest stars in the world of great cuisine.”

Inducted in 2009, Blake Myers, owner of the website “Bestofvegasdining.com,” has a mission to seek out the best restaurants in the Las Vegas Valley and recommend them to readers from around the globe and relies on the input of fellow Chaîne members to keep him abreast of new restaurant openings and the constantly-evolving dining scene. Blake commented, “Though we didn’t have a Chaîne chapter in our former hometown, for many years we attended numerous Chaîne dinners with friends who were members. From San Juan, Puerto Rico to Oregon, from Florida to California we enjoyed fine food and wine in the company of our fellow connoisseurs.

After moving here 10 years ago I sought out the local chapter because I wanted to belong to an organization that celebrates fine food and wine. Membership allows my wife and me regularly to share our love of food and wine with other like-minded individuals and to experience the fellowship provided by our Chaîne chapter’s regularly scheduled dinners.”

For general information about Chaîne des Rôtisseurs access www.chainesus.org and chainederotisseurslv.com; and to view all the ribbons in the Chaîne des Rôtisseurs visit www.chainedesrotisseurs.com/ribbons.php. For Las Vegas information, contact sgraham@ southernwine.com. www.socalfnbpro.com

Ira Falk holds both national and international Chaîne des Rôtisseurs officer positions of Chancelier des Etats-Unis (Vice-President of the United States Chapters) and Membre des Conseils D’Administration et Magistral (Member of the International Board of Directors). We asked him about some of the ins and outs of the Chaîne organization.

What different professions are represented in Chaîne?

Professional members are generally comprised of but not limited to, Chefs (both young and extremely experienced), Beverage Professionals (i.e., wine, spirits, and other crafted beverages), Hoteliers, Culinary Industry Product Producers and Hospitality Industry Educators.

How does being a member benefit or help one to excel in their profession?

The Chaîne provides significant, if not always a direct, benefit to almost every working person who shares an evening with us as we all become acquainted with and often befriend people who represent the proverbial “movers and shakers” within a given community. If you are in the hospitality industry, particularly luxury brands, Chaîne members are the client you strive to attract. But being candid and clear, the Chaîne is not only about the promotion of fine dining, food and wine, it is about the people and friendships we make, both as members of the Chaîne and throughout our lives, that matters most.

How does one become a member?

Membership is by invitation. Anyone can reach out to one of our Bailliages (chapters) which are identified on our website (www. chainesus.org) and speak to the Bailli (chapter president) to learn more about the Chaîne, the local chapter and upcoming events. Membership opportunities will stem from that initial conversation.

What does being a member mean to you?

My Chaîne membership has come to mean different things at different times.

Sometimes it is all about the gathering of friends, both old and new, that seems most important. Other times it is the unique opportunity to try the ‘latest and greatest’ in food and beverage that motivates us to attend an event.

We certainly relish in the opportunity to meet, greet and spend time with chefs, winemakers, sommeliers and other hospitality professionals as we learn more about them, their trade and their vision for the future. However in retrospect, I think what the Chaîne means most to me can be found in the fact that most members find that a large majority of their friend-base ends up being comprised of other Chaîne members. I truly believe that this is because, en masse, most of us share a tremendous amount in common; and it all starts with great food, wine and dining experiences.

December 2018/January 2019 I The SoCal Food & Beverage Professional 15

Vegas Embraces Two Unique Asian Spirits

By Gael Hancock

Photos by Audrey Dempsey • Infinity Photo & Gael Hancock Many of the millions of international guests that visit Las Vegas each year often take home more than memories and souvenirs. Perhaps it’s a taste for a new food, an addiction to In-N-Out Burger, or a heightened interest in Americanmade films. For others, it might be a deeper understanding of people from other cultures, or perhaps a feeling of awe at the grandeur found in Death Valley, Red Rock Canyon or Zion National Park. Travel changes people.

Then again, so does hosting travelers and consumers alike. In Las Vegas, catering to the needs of guests means listening to their requests and making accommodating suggestions, changes or additions, whether it’s to a menu or a level of service. The emergence in Las Vegas of two Asian spirits—Shochu and Baijiu—is an example of a change brought about by the dynamic influence of our many Asian guests.

Aaron Diec, has watched these distillates slowly creep into the Las Vegas market, both in his current position as Director of Sales-Southern Glazer’s Wine & Spirits of Nevada Asian Product Portfolio, and at his former position as Villa Butler at the Wynn Las Vegas Resort.

“We have a unique market here in Las Vegas.

We have guests from all over the world with different ethnic backgrounds and cultural preferences,” said Diec. “At Wynn and Encore, I handled a lot of the parties, working mainly with Chinese and Japanese guests. What I always noticed was that you can wow them with highend whiskies, cognacs and first growth wines, but if they’re staying for an extended amount of time, they always try to revert to something that is more comfortable, more traditional. They ask for traditional spirits by brand name, and this is how the process gets started,” he explained.

Shochu is a distilled spirit of Japan and within the country, its consumption rivals that of Sake.

A clear, aromatic spirit, it has five different styles or tastes, depending on the carbohydrate used in the distilling process.

Mugi is a barley-based version of Shochu, wellrounded and slightly hearty, with a subtle shy sweetness. Shochu made with sweet potato is known as Imo, and has a more rustic mouthfeel and style, with a richer body. Kome Shochu is made with long-grained rice, like that used to brew Sake, with the difference being that Sake is fermented and Shochu is distilled. It has a delicate taste with a bit of a floral aromatic.

16 The SoCal Food & Beverage Professional I December 2018/January 2019

Kokuto is made with black sugar or sugarcane, and has a rich rum-like characteristic with tastes of molasses and caramel, with a suggestion of vanilla. Lastly, Buckwheat or Soba Shochu has a rich, almost nutty taste.

But the question is, “are these tastes westerners would enjoy?” And the answer is absolutely, “yes.” The styles tend to relate to the core distillates that many are used to and that are readily available. The heavy lifting would be comparable to vodka, but some of them have nice aromatics and botanicals that translate to gin. Of course, the sugarcane Shochu easily falls into a rum-like style, with heavy, sweeter, sultry tastes.

It is thought that Shochu may have originated in the 16th century. The name means “spirit of Japan,” but it comes from the Chinese word shaoji or “burnt liquor.” It is believed that the distillation process originated centuries ago in Asia.

Shochu is made in predominately small, compact distilleries throughout Japan. Most manufacture only one style or taste of Shochu, but some are beginning to experiment with blends such as barley and rice, or rice and sweet potato. Usually www.socalfnbpro.com

Asian guests are starting to order these drinks, alongside traditional Asian consumers. The traditional Asian client is not used to seeing a well-executed, multi-ingredient cocktail using Shochu. They’re used to seeing a simplistic approach with a wedge of fruit and pouring over rocks. When they see that there’s more to the category, the more it peaks their curiosity. It is exciting and thoughtful when I have suppliers come into town and we’re discussing Shochu and they give me a short list of cocktail recipes from folks they’ve been working with. It shows you how far we have all come from a very traditional, old-fashioned mindset and adapting to innovation and concepts.

When asked how many kinds of Shochu are carried by Southern Glazer’s Wine and Spirits, Diec will tell you that they carry less than a dozen. “This is a category that is built on precision and the style in which folks are looking for are very straight forward,” said Diec. “You have the one venue that is looking for something for cocktails that is more practical in price and another that wants Shochu that is perhaps more expensive, but caters to the more traditional method for consuming the spirit,” he added.

Baijiu

the blend is listed on the package, and some distilleries go so far as to list the percentages.

Not only are they experimenting with blends, some distilleries are infusing different fruits or herbs into the Shochu.

The most traditional way to drink Shochu is neat at room temperature or on the rocks. Or, you can ask for a chu-hai. You will be given Shochu on the rocks, a piece of fruit—lemon, lime or grapefruit–and a small juicer. In some places, melon juices are brought to the table in a carafe to pour over the distillate.

Westerners, however, are mixing it up with more ingredients and different presentations.

For example, at SUSHISAMBA at The Palazzo, Yasbert Genao and his team serve up a “Chucumber,” offering Takara Jun Mugi Shochu with fresh cucumber, Ume Sake, bitters and maraschino liqueur, which they shake with lime, and serve it up or on the rocks. Nick Aflague at Sen of Japan, creates a fresh taste with “Beautiful Mountain,” featuring Bizan Imo Shochu along with Japanese Oolong tea and fresh mint served on the rocks.

“This is so fun,” said Diec, “because nonwww.socalfnbpro.com

answer is that it’s powerful enough to work well in cocktails, mixed with strong ingredients such as peppercorn or coffee beans. But even in a cocktail, the half-ounce for toasting is plenty and goes a long way. A good example is the drink served by Andrea Boulanger and her team at China Tang at the MGM Grand. “Tiki Five Spice” contains Hong Kong Baijiu with MGM Single Barrel Rum, pineapple, passionfruit and homemade five spice syrup, served on the rocks.

To sum it all up Diec has a final word: “The wonderful world of Asian beverages will continue to grow and flourish and we are in a great place to harbor innovation, educate and create opportunity at Southern Glazer’s.

Alcoholic beverages or non-alcoholic options/ mixers, let’s share a drink…See you soon!

Kanpai, Ganbei, Cheers!”

In Las Vegas we have incredible access to the world’s foods, drinks and traditions. We are different because of the people we serve in our restaurants, hotels, theaters, and spas. We lead richer lives because of this. GH

Shochu Bottle size: 750 ml

Baijiu is a Chinese spirit distilled from glutinous rice, herbs and sorghum. Dating back to the 13th century, it possesses an important place in Chinese traditions, often consumed at social gatherings, given as a gift to government officials or people of importance and used to celebrate business acquisitions or special occasions. Like the ritual of a tea ceremony, the pouring of Baijiu is nuanced and specific; in China, the host pours for everyone and it is important to make sure that the guests’ glasses are always higher than that of the host. It is consumed in one gulp, usually accompanied by a toast or salutation. These traditions are carried through to some extent even when Baijiu is used in a cocktail—it is also common for the drink to be served in a beaker or carafe so the host can pour and serve his/her guests.

Shochu is smooth and gentle, a distillate that can be sipped all evening. Baijiu, on the other hand, will fool you. The aromatics are flowery, almost whimsical, making one think that it, too, is a gentle drink, but once you have it in your mouth things change. On the palate, Baijiu has herbal almost medicinal notes and the alcohol lingers (and lingers occasionally causing tears and coughing); Definitely not a sipping distillate, with up to 54% ABV (more than 100 proof), it is consumed straight up in half-ounce glasses with or without a stem.

Unlike most distillates, Baijiu is classified by fragrance, differentiated as Sauce, Strong and Light. The Sauce-style is highly fragrant, bold in character and has notes of bean paste and soy sauce-notes similar to umami, and causes one to salivate and enhances sensory glands. The Strong-style is on the sweeter side, with more viscosity, and encompasses higher esters that when they dissipate, open the sensory nasal glands. The Light-style is delicate, even dry, soft spoken and mellow with a cleaner finish.

The fragrance style is usually noted in the packaging of each specific Baijiu.

So why would one even consider Baijiu? The

Price: $15 to $100 per bottle ABV: 20 to 45 Popular brands: Gekkeikan Bizan Imo Kome (sweet potato and rice) Takara Jun Mugi (barley) Nankai Kokuto (black sugar cane) Blends with: fruits, citrus, herbs, some spices

Baijiu Bottle size: 375 ml or 750 ml Price: $20 to $2,000 per bottle ABV: 54 Popular brands: Moutai (most prestigious brand) Wu Liang Ye (very popular) Shui Jing Fang Wellbay (innovative) HKB Hong Kong (good for cocktails) Mianzhu Daqu (lower caliber) Blends with: coffee beans, spices, fruits Need holiday gifts? These unique spirits are available at Asian marketplaces and other liquor outlets.

December 2018/January 2019 I The SoCal Food & Beverage Professional 17

| Foodie Biz | Photos by Ben Brown

By Ben Brown Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned writer and consultant, Ben works with Fortune 500 companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business Development.

Contact Ben at Ben@socalfnbpro.com or follow him @Foodie_Biz.

Bone Kettle’s Indonesian Family Recipes Rock Pasadena Bone Kettle is a rare entity that boasts true respect to its South Asian origin in addition to an elegant ambiance that speaks to Old Town Pasadena. From the outside, Bone Kettle is another haute spot, with a clean, chic look that inevitably brings in the posh crowd that fills the place to the brim. The food, however, tells an entirely different story—one that typically comes from hole-in-the-wall spots with cheeky décor, questionable health ratings and an equally eager following that knows this is the closest you’re going to get to true Asian cooking without crossing the Pacific.

Family owned and operated, Bone Kettle owes its culinary mastery to Executive Chef Erwin Tjahyadi, whose Le Cordon Bleu training and apprenticeships under Wolfgang Puck and Trey Foshee earned him a Zagat 30 Under 30 distinction.

Tjahyadi’s recipes come from his mother and grandmother, as well as his own time in Indonesia, with French technique weaved in ever-so-delicately.

These time-honored cooking techniques certainly show, with Bone Kettle’s namesake bone broth elevating the restaurant up with the ranks of Pasadena’s finest. Cooked for 36 hours in a signature blend of spices, it’s served with tender ramen noodles and a sprinkling of vegetables, with add-ons from crispy tempeh to fatty brisket and the beloved braised ox tail. You’ll find a bowl in front of virtually everyone from that posh Pasadena crowd, where flavor clearly prevails over elegance as patrons sip and slurp their way to satisfaction.

The menu expands far beyond the bone broth as well. Chef Tjahyadi incorporates equally deep, bold flavors into small plates like buttery bone marrow, oxtail dumplings finished with seasonal mushrooms, and the char kway teow, a mix of noodles with prawns and sweet sausage that speaks slightly to chow mein, but with a distinct flavor profile says something new and different. Entrees include crab fried rice and garlic steak nasi goreng, where the steak is so rich with garlic and holds such a perfectly crispy finish that you just want them to bring the whole slab to the table.

An array of wines, beers and sakes complete the experience, as well as some intriguing housemade mocktails such as lychee dragonfruit lemonade and a simply heavenly novelty that mixes yuzu, blue hibiscus and raspberry syrup. For more information call (626) 795-5702 or visit BoneKettle.com.

Preux and Proper Gives DTLA a Taste of Bourbon Street The wondrous flavors of New Orleans have assimilated with the Angelino palate through Preux & Proper, bringing a quaint-yet-stylish, casual-yet-classy taste to one of DTLA’s busy thoroughfares. ‘Colonel’ Josh Kopel and Executive Chef Sammy Monsour have created a masterful experience with Cajun-inspired dishes and elegant SoCal panache, striking patrons with a cultural intrigue that gets this place popping night after night.

The humble entrance off Spring Street transports you straight to NOLA, frozen drink machines and all. Walk up the stairs to enter Proper Dining Hall, where everything on a plate sticks to its Cajun roots while the bustling bar, lounge and dining area screams hip L.A. Craft cocktails go far beyond NOLA’s hurricanes [the drink, to avoid any confusion here], such as the rising sun, with Japanese whisky, egg white and yuzu; the voodoo queen, with Jamaican rum and jerk bitters; and the mezcalarita del diablo, with ancho syrup and chipotle. Step onto the restaurant’s small balcony after a few of these and you may see someone down below asking for beads.

Preux & Proper dishes out sizeable portions, with featured shared plates like the grilled yellow street corn, a take on Mexican elote, as well as a chicken liver pate that spreads beautifully over grilled baguette. The southern fried section, however, really takes it home. The fried whole game hen, essentially a high-end version of chicken and biscuits, is a meal to remember, with a sweet, crunchy coating, fluffy biscuits and a honey finish that makes it all come together. For an additional splurge, go for the 36-hour prime boneless beef rib, a melt-in-your-mouth indulgence complemented beautifully with mashed yams and crispy parsnip chips. For more information call (213) 896-0090 or visit PreuxAndProper.com.

18 The SoCal Food & Beverage Professional I December 2018/January 2019

www.socalfnbpro.com

The Dudes’ Brews Local Flavor in Santa Monica The Dudes’ Brewing Co. has found itself right at home at its newest location in Santa Monica Place. Just steps from the Santa Monica Pier with a killer location on the top deck of this high-end shopping mall, The Dudes’ has had no problem melding its uber-relaxed vibe in with its new digs.

Inviting patio furniture and high-top tables made of barrels line the outdoor patio while communal tables and a long bar make up the interior, both great for viewing sports on the massive projector screens or people-watching the endless passers-by. The Dudes’ has found an excellent balance between plush and humble, staying true to its modest Torrance roots while slowly but surely making its mark across Southern California.

The food menu builds off the successful foundation of The Dudes’ also-recent Santa Clarita location. House-made pizzas, pretzels and salads come out with the same fresh ingredients and genuine attention to detail that made The Dudes’ famous in the first place.

That prosciutto arugula pizza and strawberry balsamic salad are hard to pass up. They’re continuing to push the envelope in Santa Monica, introducing wine to the menu.

And of course, The Dudes’ iconic beer lineup continues to go unrivaled in creativity, producing a plethora of innovative flavors from grandma’s pecan to kokomo key lime sour and nitro mint milkshake. Flights are encouraged and ever-abound, served atop wooden bowling pins as an homage to the dude himself, from The Big Lebowski. For more information call (310) 893-2151 or visit TheDudesBrew.com/Santa-Monica.

Figueroa Philly Serves Brotherly Love in Expo Park One of L.A.’s top cheesesteak spots is far from what you’d think of as the city’s foodie hotspots. Housed in a humble storefront on the corner of 39th and Figueroa, directly across from the coliseum and a half block from the USC campus, Figueroa Philly isn’t the posh haute spot you’d find in Silverlake or Westwood. Faux wood communal tabletops and rustic industrial décor simply aren’t a fit in an area that far away from the yuppie hustle and bustle, not to mention that any true Philadelphian would balk at seeing a cheesesteak spot all dressed up in such a way.

Figueroa Philly sticks to its roots, or rather, borrows the roots of your classic east coast hole in the wall. Rib eye steak, Amorso rolls shipped directly from Philly, and of course your ever-popular cheese whiz. The only thing that owner Danny Hizami, who bears an interesting resemblance to Ray Romano, ‘L.A.-ified’ about the place was the sourcing of high-end ingredients. The meats and cheeses— the real cheeses, at least—are all Boar’s Head, veggies are fresh, and of course everything is cooked to order.

While Figueroa Philly has been open since 2010, the property where it resides has been in Hizami’s family for more than 40 years. And because he has the ridiculous advantage of owning his restaurant outright, he’s got the freedom to charge less and experiment more. He’s assembled a small but loyal team that’s been with him for nearly two decades, and they’ve hatched not just a slew of indulgent cheesesteak offerings, but also a secret menu that unlocks even more.

Your classic cheesesteak, or the ‘Famous Figueroa Philly,’ has your classic rib eye steak, onions, peppers, mushrooms and cheese whiz. Branch out a bit for a New Yorker with pastrami, mustard and pickles, and in any case get an order of onion rings, delivered in massive quantity and fried to a perfect golden brown. Things get interesting on the secret menu, where the Yin Yang essentially combines the two orders and the Philly fries turn carne asada fries on its head.

These carnivorous compilations are joined by the up-and-coming hot Cheeto cheesesteak. Exactly as it sounds, this new-age concoction melds crushed hot Cheetos into the whiz, plus a few on top for good measure. Similar to Doritos mac ‘n’ cheese, if it sounds good, then you’re going to love it. Also be on the lookout for an eating challenge with ‘The Frankenstein,’ a massive double cheesesteak with hot dogs, French fries, onion rings, pepperoni, peppers and onions. For more information call (213) 748-9073 or visit FigueroaPhilly.com. www.socalfnbpro.com

December 2018/January 2019 I The SoCal Food & Beverage Professional 19

SPIRITS CONFIDENTIAL with Max Solano Toasting to the Holidays

photos by Joy Solano

Yes, ladies & gentlemen! It’s that time of the year, once again… Holiday season! As I am still trying to figure out where exactly 2018 went, I typically get excited about the last sixty days of the calendar year as we get to experience and celebrate Halloween, Thanksgiving, Christmas and New Year’s (eve). I know, it’s not everyone’s favorite, but I certainly enjoy getting out of the exhausting heat and into some cooler weather, as well as enjoying the energy leading up to the ringing in of the New Year!

With the cooler weather peeking its head, we start to get away from the lighter-natured spirits, beers, wines and fruity foo-foo summer drinks into the heavier brown spirits and seasonal fall and winter flavors, deeper rich red wines and darker beers. Since I am now into the “spirit(s)” of the holidays, I would like to share with you some joyous, holiday season cocktails that are easy to make at home or anywhere else you find yourself celebrating.

I love my whiskey sours. It’s a beautifully simplistic drink consisting of three essential ingredients: Bourbon or Rye whiskey (your choice), fresh lemon juice and sugar. Something so easy, and yet, so flavorful. Over the years, I have developed quite a few variations and am happy to share one of my favorites, especially for this time of year.

THE AUTUMN POMME (Served Hot or Cold) 1.50 oz. Rittenhouse Bottled-In-Bond rye whiskey 0.50 oz. Licor 43 2.00 oz. Fresh Pressed Apple Cider (Cloudy) 0.50 oz. Fresh Lemon Juice 0.25 oz. Cinnamon-infused Pure Maple Syrup* www.socalfnbpro.com

By Max Solano Max Solano is a principal mixologist at Southern Glazer’s Wine & Spirits of Nevada and is considered one of the most respected and premier authorities in the West Coast on all matters whisky.

He also serves as a Spirits Judge at the coveted New York World Wine & Spirits Competition, International Whisky Competition and world-renowned San Francisco World Spirits Competition.

* For every four ounces of Grade A maple syrup, mix with 1 Tbsp. of ground cinnamon and blend together. Let sit for 8-12 hours.

Scoop out the sediment at the top, then run the remainder through a cheese cloth to filter out as much of the cinnamon particles. Keep refrigerated.

In a mixing glass or tin, combine all of the ingredients and shake well over ice. Strain the contents into a double old-fashioned glass over fresh ice. Garnish with a fresh or dehydrated red apple slice and a cinnamon stick. To serve hot, place all of the ingredients into a sauce pan times the amount of desired servings and place at a low to medium heat. Remove and serve as soon as it begins to boil. Place the warm drink in a heat-resistant mug or snifter and garnish.

Another one of my go-to cocktails is the Old Fashioned. It’s the epitome of the original “cocktail” DNA which consisted of a base spirit (typically whiskey), sugar, water and bitters. Of course, over the last two centuries the Old Fashioned, itself, has evolved, and now you see many different variations. For the holiday season, one of the great and vast types of ingredient I enjoy working with is tea.

CHAI OLD FASHIONED 2.00 oz Sia blended Scotch 0.25 oz El Silencio Mezcal Espadin 0.50 oz Homemade Chai Tea Syrup* 2 Grapefruit Swaths 2-3 Dashes aromatic bitters * For every 12 ounces of hot water, steep three chai tea bags for 15-20 mins or longer until very strong. Remove the tea bags and add equal parts granulated sugar to make the syrup. Stir well until the sugar’s dissolved. Keep refrigerated.

In a mixing beaker or glass, place the grapefruit swaths, bitters and syrup and muddle well.

Add the remainder of the ingredients and stir well over ice. Strain the contents into a double Old Fashioned glass over a large sphere.

Garnish with a grapefruit peel or long twist for aromatics.

What would the holiday season be without a nog-style drink? I appreciate the versatility of this style of cocktail for being equally as tasty whether its served hot or cold.

BROWN COW (Served Hot or Cold) 1.25 oz. Remy Martin 1738 Cognac 1.25 oz. Cruzan Velvet Cinn Horchata 4.00 oz. Half & Half or Whole Milk 0.50 oz Torani Brown Sugar Cinnamon Syrup In a mixing glass or tin, combine all of the ingredients and shake well over ice. Strain the contents into a highball or Collins glass over fresh ice. Garnish. To serve hot, place all of the ingredients into a sauce pan times the amount of desired servings and place at a low to medium heat. Remove and serve as soon as it begins to boil. Place the warm drink in a heatresistant mug or snifter. Garnish with some grated nutmeg, cinnamon or allspice.

Happy Holiday season! ~ Cheers!

December 2018/January 2019 I The SoCal Food & Beverage Professional 21

Chef Talk The Meat Update

There is a lot of things going on with meat these days. Previously I wrote about meatless Mondays to help reduce the greenhouse effect. Now, I have some other ideas and thoughts about different meats. 80% of the world’s agricultural land is used to produce livestock. The industry produces more greenhouse gases than the transportation industry does. One biochemist from Stanford decided to try something new and he created a product that is vegan made with a plant-based meat substitute called HEME. HEME is an iron-rich component of an oxygen-carrying molecule which is also present in blood, and this replicates the delicious characteristics of beef.

His company, Impossible Foods, is taking off. Last year his hamburger substitute was available in 40 locations in the United States; now it is available at over 3,000 worldwide locations.

Another cutting-edge invention is lab/petri dish-grown meats. There are many companies trying to create a market for lab-grown meat including fish, chicken and beef and many of them are trying to hit the shelves in the supermarket by the end of 2018. I don’t believe that’s going to happen because there are still a lot of questions and regulations that need to be created. There is no current information about the vitamins and nutrients that this meat would have.

As I mentioned in the sustainable farming article, this measure will be very good for the planet by avoiding the greenhouse gases and you can’t control what products are being produced, you have to produce the whole animal. Negative to this is the amount of energy that will be required to produce these meats. In this scenario you would be able to just grow chicken breast instead of a whole chicken and of course there’s no waste that comes from this product. It will also open up land that is currently used for farming.

There is some hesitation among consumers: In studies two out of three people were willing to try lab-grown meat but only one out of three said that they would eat it regularly and that also depends on the price point that it comes out at.

The question now is how do you make meat in a lab. First, a tiny amount of muscle tissue is taken from the animal and then the cells are isolated from the tissue sample. The cells are then put in a liquid that gives the nutrients they need to grow and in 7 to 8 weeks you can discern the muscle. The

By Chef Allen Asch 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.

cells are fused together into a strand and they continue growing for three more weeks. After the meat has fully grown it takes about 10,000 strands to make a 3-ounce hamburger.

The next meat to talk about is veal, which is a baby cow. It usually has to be around six months old and weigh 500 pounds before they go to the market. In the 1960s Americans were eating four pounds of veal per person and then the boycott came due to the inhumane treatment of the calves. Last year on average 1/5 of a pound of veal was consumed per person but they are marketing it as a more humane treatment of veal or five times older and twice the market weight of calves from 30 years ago.

Calves are more nutritious now than they were 30 years ago due to the larger diet and exercise that they now get. They also have a deeper flavor being raised in a mix of milk formula in grain.

The last meat I’m going to talk about is pork. Pork production can be traced back to 5,000 BCE and is very popular in parts of Asia. Exports are one of the items that is now in the news due to the tariffs added by China. Pork is the number one consumed meat in the Asian Peninsula. Consumption in China is over 2 1/2 times the consumption in the European Union and five times as much as the pork consumption in the United States. Pork can be eaten both freshly cooked and preserved, as curing the meat extends the shelf life.

If you’ve lived in Vegas for any length of time you know that there was a big farm in the center of North Las Vegas that just recently moved up to Apex. The farm was there before any houses were built but the neighbors complained about the smell from the farm. This is a common problem.

Pennsylvania and Virginia have the same problem with their pig farms and they’re one of the biggest producers of pork products. A good thing about having the pig farm in our community is the fact that they take food waste from seven casinos on the Strip and cook it and feed it to the pigs which saves a lot of space in the Apex landfill, which is the largest landfill in the country.

22 The SoCal Food & Beverage Professional I December 2018/January 2019

www.socalfnbpro.com

•Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants •Owned and operated by a former chef with over 20 years of experience •Custom packed Herbs and Spices •Custom Spice Blends •Private labeling •Now Certified Kosher

Brett’s

By Jackie Brett Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites.

Email: jackiebrett@cox.net

The Global Winter Wonderland festival, a premiere outdoor Chinese lantern event in the Rio’s parking lot, runs through Jan. 20.

The Flamingo’s recent room renovation includes 14 new upscale 515-square-foot Bunk Bed Rooms and several larger Bunk Bed Suites with parlor and kitchenette.

ENTERTAINMENT ITEMS

The Joint at Hard Rock lineup will feature British rock band Bring Me The Horizon’s massive “First Love” North American tour stop Saturday, Feb. 16. The Roots, official house band on The Tonight Show Starring Jimmy Fallon, will headline Friday, Feb. 22.

24 The SoCal Food & Beverage Professional I December 2018/January 2019

“Love the ‘90s—The Vegas Show,” which premiered Oct. 25 at the Paris Theater, will return Thursday, Jan. 17. A rotating cast is expected this year.

photo credit: DR Al Watson

Vdara Club Lounge will be a secluded retreat opening on the second floor at Vdara next to the ESPA spa this month with an afternoon 2-4 p.m. social hour.

Howard Hughes Corporation, owner of Las Vegas 51s, the city’s professional Triple-A baseball team of the Pacific Coast League, changed the team’s name to Las Vegas Aviators.

The World Financial Group Continental Cup of Curling international competition returns to the Orleans Arena Jan. 17-20.

Television brand TCL this month will open Topgolf’s first TCL esports Lounge in Las Vegas offering daily esports play, special events, The 40,000-square-foot Eataly Las Vegas opened coaching sessions, etc. its second West Coast location at Park MGM. The 24-hour attraction’s formula is a combination restaurants and retail shopping experience.

French restaurant Favorite Bistro, Group Bourdoncle’s first U.S. location, is open with a patio at the LINQ Promenade starting with breakfast at 8 a.m.

Last month, 108 Eats by James Trees, who has Esther’s Kitchen downtown, opened on the 108th level at the Stratosphere.

Italian restaurant Cipriani Las Vegas opened the brand’s first West Coast location in the new Wynn Plaza Shops with wall photographs of Wynn Resort acquired the nine-foot Arrows and Flower Neon Sign uniting the signature arrows famous models. from Virgil Abloh’s fashion label, Off-White, Mott 32 debuted its first U.S. restaurant at The with Takashi Murakami’s rainbow flower.

Palazzo celebrating Hong Kong’s culture and Police Chase Las Vegas at the Las Vegas Motor culinary traditions. Interior design pays tribute to Speedway provides the only police pursuit Las Vegas’ history with dining tables made from and intervention driving tactics available to the vintage roulette wheels, neon signs and more. general public in the U.S. The Factory Kitchen, an authentic Italian Formerly the Hart Mansion, the estate-like setting restaurant from Los Angeles, made its premier at has been remodeled and renamed Mansion54 The Venetian. It’s open for lunch and dinner. offering 25,000 square feet of collective elegant Wolfgang Puck’s CUT restaurant after 10 years event spaces. at The Palazzo • The Venetian Resort has a new Street Art Las Vegas, a new book in April will sophisticated look, dramatic whiskey display document the art form in Las Vegas’ metropolitan behind the expanded bar, roving cocktail cart and area by local photographers William Shea and enhanced food and beverage offerings.

Patrick Lai. Golden Circle Sports Bar is a new 140-seat Nevada Ballet Theatre’s 35th Black & White eatery and bar off the casino floor at Treasure gala fundraiser will honor Rita Moreno Jan. 26 Island with resort owner Phil Ruffin’s personal at Aria. sports memorabilia.

Snow Patrol celebrating their first album in seven The 2018 TripAdvisor Travelers’ Choice years, “Wildness,” stop at The Joint at Hard Awards for Restaurants ranked Earl of Rock Saturday, May 18. Atlantic recording group Sandwich in Planet Hollywood second out of 10 Death Cab for Cutie will begin their Spring for the top U.S.-based fast casual restaurants.

2019 tour supporting their ninth LP, “Thank You for Today,” Friday, March 20.

ABOUT TOWN TIPS photo credit: Jeff Green

photo credit: Francisco Lupini Eataly USA

DINING NEWS

Superstar Diana Ross will return to Wynn Las Vegas with nine performances Feb. 6-23. She’s celebrating her 75th birthday diamond jubilee with an all-new show, “Diamond Diana.”

Actor and author Rob Lowe will make his Las Vegas-debut Saturday, April 13 at Planet Hollywood as part of his “Stories I Only Tell My Friends: LIVE!” tour inspired by memoirs, Stories I Only Tell My Friends and Love Life.

Tyler Perry will bring his “Madea” character to Zappos Theater at Planet Hollywood Sunday, Jan. 27 at 5 p.m. This is Perry’s 21st stage play. He will be joined by Tamela Mann, David Mann and Cassi Davis.

Admit.VIP, which operates the Night Owl Showroom at Hooters, has reopened the upgraded Pegasus Showroom at Alexis Park and launched two new shows: “Martini’s and Magic” starring Naathan Phan and “The Comics Battle” featuring John Hilder.

Van Morrison added Feb.8 and 9, to his Jan. 25Feb. 2 run at The Colosseum at Caesars Palace.

Daryl Hall and John Oates will return for three exclusive U.S. dates March 20, 22 and 23, and Reba McEntire, Kix Brooks and Ronnie Dunn for a fourth year.

Tony Award-winning Broadway legend Betty Buckley will star in the National Tour of “Hello, Dolly!” visiting The Smith Center March 19-24.

“Forbidden Broadway” mastermind Gerard Alessandrini is now spoofing “Hamilton” and its creator Lin-Manuel Miranda with “Spamilton: An American Parody” stopping at The Smith Center in the Troesh Studio Theater Jan. 22– Feb. 10.

At the Rocks Lounge inside Red Rock, comedian Brad Williams is set for two shows Friday-Saturday, Feb. 1-2. Golden Globe winning actress and musician, Katey Sagal will return Saturday, Feb. 16. www.socalfnbpro.com

Wine Talk

with Alice Swift

By Alice Swift Alice Swift has been writing Wine Talk since 2011, and has a passion for education and hospitality/ F&B. In 2016, she obtained her Ph.D. in Hospitality Administration from UNLV and moved from the “ninth island” to the island of Oʻahu. She now works for Kamehameha Schools as an instructional designer/project manager, and teaches part-time for UNLV’s William F. Harrah College of Hospitality.

See more at www.aliceswift.com.

Are Robots Taking Over the F&B Industry?

www.socalfnbpro.com

Source: The Tipsy Robot http://thetipsyrobot.com

The Tipsy Robot is a creative name for a unique experience available in the Miracle Mile Shops inside Planet Hollywood. This isn’t a robot that moves around and greets guests, but is composed of mechanical automated arms that can make virtually any cocktail beverage within a minute or two. Over 150 bottles are available for the robotic arms to pull from, and can replicate a human bartender’s actions and flair, from mixing drinks, to shaking up cocktails, to preparing the final garnishes. This set up works in conjunction with the tablets that guests use to explore drink options and order once they’re ready. Guests can even make their own concoctions, or make modifications to existing drink recipes. You can also share endless photos within the app or on external social media accounts.

Interestingly, automation does not seem to be overtaking Las Vegas. One possible reason for this might be due to cultural factors. A norm within the U.S. hospitality industry is the genuine guest service and personalized experience. A robot still gives the automated, “robot-like” experience, and just doesn’t replace that same warm, social interaction that a human being offers. Another area of concern for some people is the assumption that robotics and automation will be taking away jobs from employees, and many of them are not happy about it.

Knowing that Las Vegas is a city that embraces technology and innovation, it seems automation and other technology evolution is inevitable.

For now, current use cases of robots and other automation in Las Vegas appear to trend towards fulfilling the entertainment factor, or supplementing existing processes (not replacing).

What sets humans apart from robots and other artificial intelligence is the ability to have social and emotional intelligence. Jobs that require critical thinking and higher-level cognitive capability will be difficult to replace with automation, and we should strive to adapt and increase our skills to stay relevant with the everchanging workplace. It’ll be interesting to see how the next few years play out… I look forward to seeing what’s to come in the future!

Until next month, Cheers~!

Alice

Source: The Tipsy Robot http://thetipsyrobot.com

While movies like iRobot or Ex Machina are far from being a reality, there have been some experiments with hospitality robots taking place around the world. It may not be to the extent that hotels like the Henn-Na Hotel in Nagasaki utilizes robots (Japan’s first fully robot-operated hotel), but the concept is no longer a foreign concept in Las Vegas.

At the Waldorf Astoria Las Vegas (formerly the Mandarin Oriental), you may find an adorable robot named Pepper roaming the lobby floor.

This robot has made a presence in other countries as well, like Taiwan and Japan, and has very lifelike movements. What makes Pepper unique is its ability to analyze guests to determine their gender, age (approximate) and read body/ vocal language. Though Pepper’s actual role is basic, answering general questions about the hotel and giving directions, it can also provide entertainment for guests with cool dance moves and selfie-poses.

Next door at the Vdara Hotel, two robots roam the hotel floors delivering room service items to guests in their rooms. Their names are Fetch and Jett, and although they are robots, they are less human-like, with no face or arms (though their spotted and dog fur designs mimic that of dogs in support of the hotel’s dog-friendly policy).

From a guest’s hotel room, they can use the pre-existing table to order food or other items from the café downstairs. Fetch and Jett have the capability of prioritizing several orders, and the hotel employee will load their compartment with the ordered items. The robots will use their onboard Wi-Fi and 3D cameras to navigate around people, operating/riding the elevator up

The Tipsy Robot (Miracle Mile Shops)

Source: Yelp www.yelp.com/biz/waldorf-astoria-las-vegas-las-vegas-2 Source: MGM Resorts http://newsroom.mgmresorts.com/ robot-butlers-recharge-guest-experience-at-vdara.htm

Robots at CityCenter

to the guest rooms. Once Fetch or Jett reaches the room, the guest will remove their items from the storage compartment provide feedback on the service.

Source: MGM Resorts http://newsroom.mgmresorts.com/ robot-butlers-recharge-guest-experience-at-vdara.htm

It’s no surprise that automation has slowly been improving efficiencies, even replacing human labor in some industries, but are robots really “taking over the world” as some Hollywood movies might imply? In Las Vegas, we are seeing many aspects of technology integrated into the hospitality experience. From mobile phone/ kiosk check-in, to opening your hotel room door or ordering room service with a mobile app, technology has been implemented in practically every part of the hotel experience.

There have been some automation innovations popping up in hotels here and there in recent years. Having a personal interest and passion and technology myself, I was curious as to some of the new innovations that have popped up in recent years and whether our hospitality industry has been impacted significantly as a result.

Below are a few examples of automation that are roaming select hotels on the Vegas Strip.

December 2018/January 2019 I The SoCal Food & Beverage Professional 25

EVENTS

AD INDEX

With the holidays commanding full attention, there are still plenty of opportunities for F&B-centric holiday spirit; and with a new year comes the inevitable vows to eat better and exercise more, but with so many amazing flavors across SoCal, it’s no wonder that these resolutions only last a few weeks on average.

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

1/12: San Diego Brew Fest - Now in its 9th year, this annual event will feature dozens of local and international craft beers, as well as food truck fare sold separately. Liberty Station, Downtown San Diego SanDiegoBeerFest.com 1/24: Virtual Kombucha Conference - Presented by Kombucha Kamp and Boochfest, this online event brings industry and aspiring professionals together to discuss the making and diversity of kombucha.

Boochfest.ca 1/26: The Horus Hootenanny - Presented by Horus Aged Ales and Hop Culture Magazine, this festival brings together more than 70 breweries and food trucks, as well as live entertainment. Escondido Celladorales.com/event/horus-aged-ales-hop-culture-beer-festival

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

page 9

page 23

Big Dog’s Brewing Company page 22 www.bigdogsbrews.com 702-368-3715 Ferrari-Carano Vinyards & Winery ferrari-carano.com Jay’s Sharpening Service www.jayssharpening.com 702-645-0049

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

page 20

Riedel riedel.com

page 27

Rodney Strong Estate Vinyards www.rodneystrong.com

page 28

page 2

page 10

1/26: Uncork’d: LA Wine Fest - Endless pours from more than 200 wines and champagnes from across the globe, food truck fare available for purchase, live music and other entertainment spectacles. LA Wine Fest benefits the Rose City Crystals Pasadena figure skating team.

Union Station, Downtown LA UncorkedWineFestivals.com/LA 1/27: LMU Wine Classic - This fundraiser for LMU student scholarships boasts more than 40 California wineries with more than 150 wines, including rare vintages. Vintners and proprietors from participating wineries will be onsite to share their knowledge and experience. Loyola Marymount University, Los Angeles Giving.LMU.edu/WineClassic 2/2: LA Cookie Convention and Sweets Show - Marketing itself as the biggest baking, pastry and sweets convention on the west coast, this event is set to showcase its namesake creations. Anaheim Convention Center, Anaheim LACookieCon.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 December 2018/January 2019

www.socalfnbpro.com

CABERNET

COLOR UP YOUR LIFE! RIEDEL.COM