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Issue 12 Volume 16
US $3.95
A Dragon Rises
Lucky Dragon: Las Vegas’ Newest Boutique Resort
December 2016
CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER
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Well, it’s almost the end of 2016 and we wonder where it went so quickly. We lost a few restaurants and we welcomed a few more, lost a few good friends and found a few new ones, and the beat goes on! Thank you, our dedicated readers, for all your support and comments over the year, which ultimately help us publish a better magazine month by month. 2016 saw our sister publication, The Las Vegas Food & Beverage Professional being nominated for the Allied of the Year award by the Nevada Restaurant Association and we sincerely appreciated this “Stamp of Approval.”
Cover As I said, goings and comings, which brings us to our December issue Cover Feature
on the newly opened LUCKY DRAGON HOTEL & CASINO, located just off of the Las Vegas Strip. In the making for several years, it is the only truly Asian casino outside of Asia. The fact that the majority of their employees speak Chinese and all aspects of the resort have an Asian influence including food & beverage, tells us the type of guest they are targeting.
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ON PAGE 18 ALICE SWIFT SHOWS US SOME ATYPICAL WINES FOR THE HOLIDAYS. From her new home in Hawaii, Alice introduces us to a few new and several older names to look for to better enjoy the holidays from wineries around the world, yet selective to pairing with the holiday season. Check it out! ON PAGE 20 OUR RESTAURANT EDITOR BEN BROWN highlights two SoCal upcoming events worth checking out: Planned Parenthood Los Angeles’ 38th annual Food Fare and the annual Big Sur Foragers Festival. Ben also gives a rundown of newly opened eateries: Vinoteca in the Four Seasons Hotel Los Angeles at Beverly Hills, The Stand at the Oak Creek Shopping Center in Irvine, Bluegold in Huntington Beach and Ashland Hill in Santa Monica. Be sure to check out Ben’s column to get the ins and outs of these exciting new restaurants. CHEERS! or should I say KAMPAI! Mike Fryer
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Page 14
Hot off the Grill!
COVER FEATURE A Dragon Rises Lucky Dragon: Las Vegas’
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Page 21 Product Review
Newest Boutique Resort
Book Review Flying Pans— Two Chefs, One World
Page 16
Page 22 Product Spotlight
Food for Thought Try Outsmarting Yourself During the Holidays
West Eats East Unknown Japanese Veggies & Herbs
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Bob’s Beer Bits and Sips Four Holiday Ales with Notable Label Artwork
Recipe: Hosting a Holiday Tasting Event
Page 17 Chef Talk All About Avocados
Page 8 Cheese Boards: Serving Cheese with Style
Page 10 What’s Brewing
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Page 18 Wine Talk with Alice Swift Atypical Wines
Brett’s Vegas View
Page 25 The Bottom Line Tipping: When to Share the Wealth?
for the Holidays Page 26 Page 20
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Page 24 Human Resources Insights Customer Service: It’s Rare but You Can Still Experience It!
Foodie Biz
Events Ad Index ACF Chefs of SoCal
December 2016 I The SoCal Food & Beverage Professional 3
The Socal Food & Beverage Professional 303 Broadway Ste. 104-40 Laguna Beach, CA 92651 www.socalfnbpro.com
HOT OFF THE GRILL!
December 2016 Mike Fryer
Sr. Editor/Publisher
We were pleased to attend ‘Sunset in the Vineyard,’ the autumn fundraiser for The Assistance League of Santa Clarita. This elegant event took place in Newhall’s Compa Vineyard, a quaint and intimate estate that brought together philanthropic patrons for fine food and drink. Gagnon Cellars, Whistling Vineyard and Copperhill Brewery were just a few drink vendors while The College of the Canyons Culinary Arts program catered alongside The Speakeasy Bakery, De Robertis Family Artisan Cheeses and others. Chipotle ale, whiskey pecan praline ice cream and dozens of red and white varietals were ever-abundant, with all proceeds going to elevate the Santa Clarita Valley community.
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
Bob Barnes
Editorial Director bob@socalfnbpro.com
SoCalFNBPro Editorial Director and BJ’s Henderson General Manager Jaimie Uphoff join in celebrating one of the hottest beer styles—barrel-aged beers—which were featured at BJ’s beer dinner last month.
Ben Brown
Restaurant Editor ben@socalfnbpro.com
SoCalFNBPro Editorial Director Bob Barnes sat down with Sous Chef Jeremy Chandler to try the new menu items at Public School 702. Pictured here are Public School’s Swordfish Ban Mi Sandwich and Eggs Benedict Pizza.
Juanita Aiello
Adam Rains
Creative Director juanita@socalfnbpro.com
Beverage Editor adam.rains@socalfnbpro.com
Advertising sales@socalfnbpro.com
Article Submissions/Suggestions articles@socalfnbpro.com
Calendar Submissions calendar@socalfnbpro.com
Website webmaster@socalfnbpro.com
Press Relase Submissions news@socalfnbpro.com
General Information info@socalfnbpro.com
@socalfnbpro
The SoCal Food & Beverage Professional
CONTRIBUTING STAFF
Legal Editorial Advisor Andrew Matney
Journalist Apryl Bruso
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist What’s Brewing David Mulvihill
Journalist Food for Thought Les Kincaid
Journalist Hungry for PR Jen Morris
Journalist John Rockwell
Pre-Press Technician Brandon Yan
Journalist Good for Spooning LeAnne Notabartolo
Journalist East Eats West K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Linda Duke
Journalist Heidi Rains
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
Journalist Lisa Matney
Journalists Elaine & Scott Harris
Photographer Bill Bokelmann
Photographer Joe Urcioli
Journalist Margie Mancino
Master Sommelier Joe Phillips
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Allan Karl’s best-selling book FORKS: A Quest for Culture, Cuisine, and Connection has been a #1 best-seller in three Amazon categories.
FORKS brings the world to your table: An around-the-world adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes. Why would someone sell nearly everything he owns, pull roots, and travel for three years--alone--on a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce. Allan looked at these forks in the road of his life as an opportunity to both follow a lifelong dream and pursue his passions. He hopped on his motorcycle and traveled around the world--alone. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journey--to share the truths he’d uncovered and the lessons learned during his adventure around the world. Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection. Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others. The second edition of FORKS is widely available at Amazon, Barnes & Noble and Indie Bookstores everywhere. Autographed and personalized signed copies are available on the FORKS website www.forksthebook.com. www.socalfnbpro.com
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Recipe:
Hosting a Holiday Tasting Event By Linda Duke
Celebrating 25 Years in the Restaurant Industry, Duke Marketing has handled numerous crisis scenarios for restaurant chains and Linda Duke, CEO is an expert witness, crisis communicator and emergency legal liaison.
duke@dukemarketing.com • 415-492-4534
The most profitable asset that restaurateurs have to offer is food, and what better way to share their brand than to host a tasting event. A tasting event is one of the most cost-effective ways a restaurateur can share their story with community members at the best venue possible, their restaurant. Whether to build sales or introduce a new menu item, tasting events increase trial and awareness typically for the cost of food. Hosting a holiday open house or tasting event, where guests can try food complimentary, or introduce new menu items to the key influencers in the community and an opportunity for the media to see it as newsworthy.
photo courtesty Linda Duke
Directions:
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Invitees: Tasting event attendees should consist of a variety of community VIPs and influencers. Restaurateurs can contact the chamber of commerce to reach area VIPs such as chamber members, city council members, police, fire, realtors, banks, nonprofits, car dealers, the local media, doctors, dentists and businesses in the three to five mile radius of the restaurant. TIMING –December: To host a holiday tasting event, restaurateurs need to choose a date during December. Usually, mid-week is best, such as a Tuesday or Wednesday evening when guest traffic is typically lighter. This way, staff can focus more attention on the invited guests’ mid-week. It is very important that restaurateurs choose a date that does not conflict with any community events such as city council meetings or holidays. Checking the local chamber of commerce website and city calendars prior, is key to avoiding conflicts. Be sure to set a date far enough in advance to give adequate time to plan and arrange for employees help. Invitations: Invitations should reflect the restaurant brand and it is great to include a food photo and a brief statement about the food or drinks that will be served. To save costs, use an evite and send to those guests you may have on an email list. Be sure the invitation says complimentary tastes and sips in large legible print somewhere prominent on the invitation. The turnout of guests will be greater if the food is free and you can serve small sample sized menu items. The invitation should include important information such as the restaurant’s name, the location (including address, map or directions), a phone number, when the event will take place, a RSVP date and a RSVP phone number or email address. As soon as RSVP’s are returned, it is important to keep track of names and numbers of guests in a spreadsheet. Tallying a rough RSVP number days before the tasting event can help www.socalfnbpro.com
plan accordingly from staff to food. Depending on the restaurant budget, invitations can be delivered through direct mail or by email. Printed invitations sent to area VIP’s and community leaders are a great first impression and a great way to reintroduce any restaurant brand. It only costs 47 cents to get in the hands of each VIP in your community, and if you state to BRING the invitation to the event, you can track the number of attendees who attended, when they bring the invitation to the event and give it at the door. The Menu: The idea behind “tasting” events is to offer a sampling of menu items usually a variety of signature and popular menu items should be served. Whether food is passed, ordered or arranged buffet style, the point is that guests get to try a little bit of each. Drinks are also very important during a tasting event. Restaurateurs should choose beverages that complement the food that they are serving and contacting vendors to help with beverage supply and tasting, such as wine tasting or beer sampling is a good idea in the current economic climate. The tasting menu is also an essential element for the restaurant staff. Food must be served throughout the event and employees making, passing, serving or delivering, need to know the menu to share with attendees. The Event: On the day of the event, clean and set up the restaurant for the party. Have employees set up signs in and outside the restaurant with balloons so guests know where to go. Print out the RSVP list or alternatively keep a tally at the door to determine the success of the party. Similarly, at the front of the restaurant should have a table set up to collect e-club slips. Greeters at the door will let guests know the evening events, and
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that prizes will be raffled off during the night’s event for gift certificates, so each attendee should “sign –in.” It is a great way to capture customer information and use the slips for a raffle during the event. Restaurateurs need to set up food stations for buffet style or host an employee meeting before the party for instructions on the passing of food and drinks. No matter which way the food is served, guests want to know what they are eating so they can order it again. Therefore, create tasting menus for the tabletops and instruct employees to explain the dishes. Throughout the event, the restaurateur should introduce him or herself to the local community members. Not only did local VIP’s come to taste
the food at the restaurant, but they also came to meet the creativity behind the food. Restaurateurs should be sure to introduce themselves to the local media and should have press kits on hand as well to give to media representatives. Host a Raffle: With the slips each attendee filled out at the door, create a raffle. First get everyone’s attention, and make a few introductions and thank all the guests for coming. Then pull a slip from the raffle bowl and give away prizes! Feedback: Tasting events provide a wonderful opportunity to get feedback about menu items. Comment cards can be placed at tables or restaurateurs can personally ask which items were successes and which were not, especially when it comes to new menu items.
At the end of the night, restaurateurs must always thank guests for coming. Another nice touch is to give each attendee a gift bag on their way out. The gift bag can include some signature cookies from the chef, a to-go and catering menu, and an offer to come back again with a friend—a bounce back coupon. Tips: • Tasting events are a great event to have during tough times. Restaurateurs can show the community that there are a variety of menu items that are affordable and taste great! • Always make sure to credit vendors for help with the tasting event. • Gift bags filled with bounce backs, a menu and a departing gift such as a desert are a great way to get party guests to return. • If your Tasting event is an Open House, be sure to post the invite on your Facebook page and get followers excited to come and tell their friends. • Ask neighboring businesses for prizes to use in the raffle. A nearby spa, florist or sporting goods store can be great partners and give you gift cards to use as prizes for the Tasting Event raffle.
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By John Rockwell
Cheese Boards: Serving Cheese with Style
John Rockwell is a native Southern Californian and career English teacher working in the Riverside area. In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for culinary delights within riding distance of the vast network of SoCal bicycle trails. He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has been a homebrewer for over twenty years.
There is a difference between cheese platters and cheese boards. Cheese platters are stacked with cheese, meats, nuts and fruit, and are meant for large groups—they are made for feeding frenzies. Boards are about presentation and appreciation. A good cheese board is almost like a painter’s palette—actually that’s a good metaphor, because tasting is sometimes about seeing the “colors” separately, but also about blending, pairing and experimenting. A good cheese board features cheese as part of a panoply of textures and senses—sweet, salty, hard, soft, sour, acidic, savory or blue, just to name a few possibilities. There are no hard-and-fast rules for building a cheese platter. Consider your audience and consider what’s available. Don’t go overboard. As Marnie Clarke, co-owner of Cheese Cave in Claremont says, “Sometimes people say odds always look better, but sometimes four, two, or even one cheese is perfect.” There are special cheeses that are seasonal and rare— like Jasper Hill’s Winnimere or Uplands Cheese’s Rush Creek Reserve—that are special enough to stand alone. Other combinations on a board could include different styles of cheese, like a hard or semi-hard cheese, a soft-ripened cheese and a blue. Perhaps different milks could be featured—cow, goat, or sheep. Cheese boards could even feature international regions or domestic locales. If you don’t know the group, a crowd-pleaser like a triple-creme is always a nice inclusion. But whatever you choose, the board should be attractive and inviting, and open to experimentation with flavor and texture combinations. Bread or crackers are a must for most people. I like making my own crostini, pan-toasted in butter. Whatever you do, have fun, and experiment. The following is a pictorial journey of some So-Cal locations I’ve found that offer attractive cheese boards. Wheel House Cheese and Wine
Bottlecraft Beer Shop and Venissimo Cheese 3007 University Ave, (North Park) San Diego, CA 92104 619-376-1834
photos by John Rockwell
12954 W Washington Blvd, Los Angeles, CA 90066 424-289-9167 (dark Mondays)
Right between Culver City and Marina del Rey, Wheel House Cheese and Wine is the cheese lover’s equivalent of a production brewery tasting room. There is a spacious back patio where you can take your cheese board along with a bottle of wine or beer (when I visited the beer offerings were limited). The shop does regular Wednesday wine tastings, and has special events that feature melted Raclette or another special cheese selection. Their taster boards are the “Monger’s Choice Small” at $18 that offers three cheeses, quince paste, macron almonds and crostini, the “Monger’s Choice Large” ($25) that offers five cheeses, and then “The Wheel House” ($30) which offers three cheeses and three meats along with some Cornichon, if you’re into tiny pickles. Like all good cheese shops, you should communicate with your cheesemonger about what you like and what you want to avoid. It does help to speak the language of cheese. My board included VonTrapp Farmstead Oma, Red Witch and Monte Enebro, a wonderful goat cheese that is encased in blue mold. Our board was not for the faint of heart! 8 The SoCal Food & Beverage Professional I December 2016
Nestled in the vibrant North Park neighborhood, the successful Bottlecraft bottle shop teamed up with San Diego’s Venissimo Cheese in 2014 to offer a unique cheese and beer tasting experience. In their small, but accommodating table area, you can order the preset “Bottlecraft Pairing” ($10 for small and $20 for large) where the shop chooses the cheeses and beers (tasters separate), or try the “Trifecta” ($20) where you customize your board (and for $8 more, they’ll add some meat). My “Trifecta” board included Chimay’s Vieux, the much-sought-after Martell and Son’s Stinking Bishop, paprika-washed Spanish Ibores and La Chaux’s Petit Vaccarinus. Dried apricots, corn nuts, and of course crostini came with this very special board. With a craft beer sampler, and plenty of cheese and beer-related conversation, it was a little piece of heaven in North Park. www.socalfnbpro.com
Cheese Cave Claremont 325 Yale Ave, Claremont, CA 91711 909-625-7560
Highland Park Brewing / Hermosillo Bar 5127 York Blvd, Los Angeles, CA 90042 323-739-6459
A couple miles down the street from Occidental College, Highland Park Brewing is unique in the world of California’s no-food production breweries—it shares space with the Hermosillo Bar, so it is able to serve food and host guest taps from mostly local-area breweries. Highland Park beer is awesome with its strong offerings of Saisons, Pale Ales and Stouts, but if you’re in the mood for Eagle Rock, Craftsman, Beachwood or Noble, you have some wonderfully tough decisions to make. I love ordering cheese boards in bars because I know it’s not going to be some rare cheese that’s hard-to-find—it’s going to be crowd pleasers, and it’s probably going to give you a little more food for the money. Case in point is the “Cheese & Charcuterie” board, with three cheeses and three meats, ringing in at $16. You can order a cheese-only or meatonly version for $10, but why not get the best of both worlds? The featured cheeses when I visited were St. Agur’s Blue, Spanish Cana de Cabra (a Spanish version of Bucheron) and Bianco Sardo, an Italian hard cheese similar to a Parmesan. The meats were Chorizo Navarre, Loukanika and a delightful Pork Pistachio Pate. As you can see, the nuts, butter-toasted crostini, fresh apples and honeycomb made this board a nice mixture of textures and sweet and savory flavors.
always had a stable lineup of pub fare. Their cheese board appetizer, ringing in at $10, is a deal with its generous portions of a generic cheddar, blue cheese, and Chimay’s a la Premiere semisoft cheese. Served with pita bread and apricots, the board is a nice appetizer fit for sharing with a group.
Instead of making breakfast on Sunday mornings, I like to serve cheese to my family of four. Cheese is surprisingly filling, and except for the butterseared crostini, preparation is fairly quick. On the board above, I selected Jasper Hill’s washed-rind Willoughby, Vermont Creamery’s St. Albans (a runny St. Marcellin style), and a colorful French Mimolette—a style where cheese mites help to form the rind. Prunes, dried apricots, and a fig jam round out the savory cheese with some sweetness. On the board below, I went for a simple presentation of Vermont Creamery’s Bonne Bouche, an ash-ripened goat cheese, French Pontl’Évêque (bottom left), and Italy’s La Tur, a goat, cow, and sheep milk brie that is nothing short of amazing at just about any stage of ripeness. As you can see, I like sweet on Sunday mornings, and avoid nuts and meats. Like all food, that is entirely a matter of taste.
Congregation Ale House 619 N Azusa Ave, Azusa, CA 91702 626-334-2337
The ever-popular Cheese Cave in Claremont Village may not have a lot of seating area for cheese sampling, but you can custom order just about anything and have it wrapped or precut and placed in an attractive box for takeout. When they do create a cheese board, it is always an attractive and artful presentation. The cheese board demonstrated here features some interesting cheeses that can’t be found even in high-end grocery chains. In November, their sister shop, DTLA Cheese, offered a $25 cheese board where you could choose five samples— cheese, salumi or both. Cheese Cave is the perfect stop for creating your cheese board because you can buy all of the accouterments—nuts, dried fruit and Cornichon—pre-packaged and ready to create your perfect cheese board at home. www.socalfnbpro.com
With three locations (or “chapters” as they like to call them) in the greater Los Angeles (Azuza, Pasadena, Long Beach), Congregation has
These places just scratch the surface of cheese boards to be found in the So Cal area. With breweries like Stone and Taps regularly carrying artisan cheese on their menu, the proliferation of gastropubs and wine-tasting shops offering cheese boards, and of course, the slow growth of cheese-centric shops in So Cal, I hope to see more cheese on menus in our region. It fits in well with the tasting ethos sweeping the food and beverage scene.
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what’s
By David Mulvihill
Photos by David Mulvihill
BREWING
David Mulvihill strives to experience and write about the ever-evolving face of SoCal craft beer. He also covers Orange County for Celebrator Beer News as well as Southern California for Southwest Brewing News. Contact him at dbrewhill@gmail.com.
(l-r) Second Chance Beer Co’s Curtis Hawes, Marty Mendiola and Virginia Morrison with Chef Patrick Ponsaty at The Beer Garden, San Diego Beer Week’s closing event.
A New Kind of Beer Festival + As the number of beer-centered events continue to increase some are morphing into day-long destination happenings. They combine a standard 3-4 hour beer and wine tasting with an accompanying concert highlighting entertainment both during and after the formal tasting. Come for the festival and stay for the music. One of the first such occasions happened last year as the folks from Brew Ha Ha Productions teamed with Synergy Global Entertainment (SGE) to produce Cali Uncorked. Billed as a combination beer, wine, music and comedy festival, its success led to the team returning in 2016 with two more fests and more to come in 2017.
many pay for a concert alone, 3-4 hours of craft beer and wine tasting was also included. Breweries from San Diego, Southern California and even a couple from out of state were represented. Brewery staff and volunteer pourers were undoubtedly tired by the end of the tasting portion, but were likely rejuvenated by the talent on stage. An abundance of food and drink were also offered for sale during and after the included tasting.
Driftwood A few weeks later, Cali Uncorked saw its rebirth as the first annual Driftwood, a Country Music, craft beer, wine and BBQ festival. It took place upon the substantial grounds of Doheny State Beach. With an abundance of space to spread out, attendees, breweries and vendors enjoyed a less crowded experience. Spacing the pouring stations throughout the venue and allowing for dispensing from either side of most pop-ups made for shorter lines, but busy servers. This reporter got a feel from the inside, assisting Stereo Brewing during the nonstop 3 hour general session. Jerrod Niemann and Rodney Atkins headlined at the festival, with performances also from Thompson Square, Parmalee, The White Buffalo, Mariachi El Bronx and Danny Worsnop. A portion of the proceeds from Driftwood went to benefit the San Onofre Parks Foundation and the Doheny State Beach Interpretive Association (DSBIA). The foundation works with the California State Parks to develop, preserve and enhance California’s coastal parks. DSBIA is dedicated to protecting Doheny’s beaches, facilities, and marine life. OC breweries included Artifex, Barley Forge, Bootleggers, Bottle Logic, Chapman Crafted, Left Coast Brewing and Stereo. AleSmith, Coronado, and Mother Earth came from San Diego. Ritual Brewing, Firestone Walker and Telegraph Brewing also attended. A nice selection of wines from California’s wine regions was also flowing for wine enthusiasts. For those more inclined towards more-intimate festivals, there are many. Let’s talk about two well-executed ones.
Ye Scallywag Ye Scallywag took place in late October at San Diego’s Waterfront Park. Additional sponsorship and promotions came from radio stations 91X and KFM BFM and brought together about 10,000 people for a day of punk rock, beer, wine and food on an unseasonably hot day in San Diego. Crowds were at a maximum during the tasting portion, increasing throughout the day as folks arrived for late afternoon/early evening sets by Bad Religion and NoFX. The Bombpops, Wakrat, Reel Big Fish, Against Me and Goldfinger entertained earlier. For the price
(l-r) New English Brewing’s Simon Lacey with Monkey Paw and South Park’s Cosimo Sorrentino at The Beer Garden, San Diego Beer Week’s closing event.
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Primitive Camp Pilsner. Another dish of note was the seared octopus with arugula salad, radish and roasted corn ash, from Kyle Kovar of Tom Ham’s Lighthouse. It nicely coupled with O’Sullivan’s Sailhead Murphy Pale.
Coming Attractions
Brew Ha Ha Productions Cameron Collins (foreground) just prior to opening of Driftwood.
Brew Ho Ho! If you are reading this early there may still be tickets available for the fifth annual Brew Ho Ho! Holiday Ale Festival. Orange County’s festival of the season returns to the Phoenix Club in Anaheim on Saturday, December 10. Attending brewers usually bring out their best beers and showcase special holiday brews. The official 2016 Brew Ho Ho! Holiday Ale is a collaborative effort between San Clemente’s Artifex Brewing and Chapman Crafted, from Orange. Yippee Ki Yay, a hoppy imperial red brewed with red, caramel and rye malts, and finished piney hops, will clock in at around 8% alcohol by volume. It will also see limited release in additional hop spots around the county. Over 80 beers will be available from Orange County and Southern California brewers. Dead Man’s Party, an Oingo Boingo tribute band will perform. Like most Brew Ha Ha festivals, there will also be an assortment of fine cigars as well as food provided by local restaurants and food trucks. A portion of this year’s proceeds will benefit the Big Brothers Big Sisters of Orange County and the Inland Empire.
Beer Garden at The Lodge at Torrey Pines Another premier food and beverage festival takes place every year as the closing event for San Diego Beer Week. The Beer Garden at The Lodge at Torrey Pines is an intimate crowd reduced affair that joins 28 talented San Diego Brewers Guild member-brewers with 14 of San Diego’s best chefs from Chef Celebration Foundation. Each chef works with two brewers to create a dish or dishes to pair with a beer from each brewery. Interested brewers enter into a lottery for the privilege of participating in this prestigious event, which takes place outside the beautiful Craftsman-style structures on the Arroyo Terrace overlooking the golf course and ocean beyond. It benefits the San Diego Brewers Guild and the Chef Celebration Foundation. Over 50 local chefs comprise Chef Celebration. These chefs dedicate their time and talents in an effort to raise money for culinary scholarships. www.socalfnbpro.com
Anyone who attended also benefited from wonderful food paired with some remarkable craft beer. In addition to their pairing beer, many brewers bought additional beers to share during the event. And, this year’s increase of two chefs and four breweries did not result in a more crowded experience. Instead, attendance was capped to allow for a pleasant setting without long food or drink lines. Throughout the year Chef Celebration holds a number of culinary events that often include beverage pairings. Consult chefcelebration.org for event listings. A sampling of some standouts from The Beer Garden follows. 2016 GABF Award-winning breweries Second Chance Beer Co and Societe Brewing Co teamed with Amy Dibiase from Grand Restaurant Group. Chef Dibiase created a succulent citruscured Verlasso salmon with fennel confit, marble potato, mustard crème fraiche and pomegranate. Societe’s Lora Smith dispensed The Harlot, the brewery’s 5.6% ABV Belgian extra ale. Its lightness and accompanying floral notes enhanced and married with the essences of the ingredients in the dish. Fool Me Twice, an Imperial IPA from Second Chance, was both cleansing and complementing. The beer’s citrus and pine notes melded with the flavors of the fare while the dryness of this 8.8% IPA cleared one’s palate. Philip Esteban, from Consortium Holdings, prepared two separate plates, one for each brewer. Abnormal Beer Company’s Derek Gallanosa brought a refreshing cherry Berliner wiesse that helped the flavors pop in Chef Esteban’s winter melon Aguachile. AleSmith’s Reforged XXI, a hearty, complex and balanced bourbon, red wine and rum barrel aged beer, was a fitting finish to chef’s Char Siu Tartine, which combined butter yogurt, sherry raisin and soy on toasted pumpernickel squares. The Guajillo braised beef cheek with mole negro and smoked Mexican corn salad (from Jeff Rossman of Terra American Bistro) was delicious and paired with Bagby Beer Co’s Upside Down Brown and Benchmark Brewing Company’s
San Diego’s Karl Strauss Brewing Company’s Peanut Butter Cup Porter has returned. It is San Diego’s original peanut butter beer with powering essences of peanuts and dark chocolate. Soon to release will be Karl’s annual Christmas offering. This will be the seventh year for Karl’s San Diego take on the 12 Days of Christmas. After last year’s Six Suits A-Hangin’ Imperial Belgianstyle Brown Ale, we’ll have to wait and see what this year will bring. Placentia’s The Bruery is in the 9th year of its Twelve Days of Christmas series. Now available is 9 Ladies Dancing, an 11.3% ABV beer inspired by the flavors and components in tiramisu. It imparts a malty creaminess with hints of chocolate, coffee and vanilla. And, up the coast in Santa Barbara, Telegraph Brewing Company recently released Obscura Peche. This barrel-aged sour ale incorporated more than 25 pounds of local organic peaches in each barrel. The beer was aged in wine barrels for 18 months with Telegraph’s house sour culture.
Brew Ha Ha Productions’ Cameron Collins just prior to the opening of Driftwood.
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Brett’s
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West Eats East Unknown Japanese Veggies & Herbs More vegetables are appearing at our tables lately and some of them originated from Japan. Green onions, Napa-cabbage, daikon (radish) and eggplants (skinny) are among the common being sold even locally. Garden shops sell young cucumber or eggplant plants in pots that are specified “Japanese.” There are other unknown Japanese vegetables and herbs promising for healthy, balanced diets as well as eye-catching presentations. Visit J-food stores like Nijiya, Marukai, Mitsuwa, or Seiwa in LA and SD areas, where you would see a variety of these kinds and also something new. “Shiso,” green or red (Perilla), you see when your sushi or sashimi is served. The latest addition is “Shishito,” an elongated, conical shaped green pepper, not hot, which is often seen on recent TV culinary shows. Besides, you may have fun growing them at a small patch or planter and using daily, which is often publicized as trendy. Here let’s group them into three groups: sea veggies, hill veggies and exotic J-herbs. Sea veggies: Anything edible has been used by people near beaches including plants from the sea, on shore rocks or beached by rough waves. It appears people only in sub-tropical to cold climate zones have consumed marine and fresh water plants. People in tropical regions like the Pacific islanders seem not to have a custom to eat sea plants from coral seas. In Asia, Koreans or Japanese do so with some Chinese in the southern regions, while, in Europe, nobody around the Mediterranean Sea or the northern Atlantic does. Only Irish utilize them as compost for poor, infertile soil after de-salted. People in Europe have never thought about eating plants from the sea, which may be the reason why the plants from the sea, even edible, were named seaweed or simply kelp. Seaveggies, I prefer instead, for promoting more in our eating. “Wakame,” “Kombu” and “Nori” are among sea-veggies for probable use here. They are good sources of iodine and other minerals, which many Japanese believe are good for maintaining black hair and for smooth excrement. “Wakame,” green in color, the dried ones re-hydrated by soaking in water, is excellent in seafood salad, in soup or vegetable stir-fry. “Kombu” can be used as excellent soup stock (after soaking in water for a certain time)
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By K. Mike Masuyama Ph.D. Mike Masuyama is a bi-cultural science-technologybusiness consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles. “Ask Doctor Sake” was his last series in this journal.
of the vegetable origin in soup, seafood or vegetable dishes in the place of chicken soup stock. By the way, “Kombu,” or kelp, is a tall marine plant of undersea forest on the northern west and east coasts. “Nori,” you know as a wrapping material of sushi. These sea-veggies are my high recommendation for the new veggies. Hill veggies: This must be a completely new territory in the western culinary arena. Good for cooking and presentation to draw attention or appetite from customers who seek exotic, seasonal, or healthy veggies, hill veggies (my naming in translation) are the general term for edible sprouts or tender portions from shrub trees, ferns and small perennial plants coming out in spring. Among them, “Udo” is my pick for use in salad. “Udo,” white without exposure to sunlight or green if under the sun, has characteristic greenish flavor and crunchy texture to awake your customers’ curiosity and appreciation. “Myoga,” available in summerearly autumn, sold in J-stores and very expensive ($15 or so per three pieces of 2-3 inches bud), has different characters in flavor and texture, and is excellent for salad once sliced. Since I grow “Myoga” in my garden, I would be rich if harvesting a lot. Exotic herbs: “Sansho” is named for a mountain pepper in translation and its leaves are superb for fish-seafood dishes for adding pleasant, pungent aroma and also suppressing fishy odor, often used with broiled, teriyakiflavored sea eel. It is also a good garnishment in presentation. You may grow this shrub tree in a pot in your backyard or on the roof, and harvest leaves as needed. Sansho seeds can be used like black pepper grains by milling. “Wasabi” is nothing new, you may insist, but the “Wasabi” you are using is a powder of many things including horseradish, which you add water to make a wet lump. A “Wasabi” plant is what I am talking about here. It is a real wasabi plant that grows in clean, cold, flowing water. It is a small, short, cylinder-shape root. It is enjoyably appealing and hot-spicy to make you cry with tears. If a real wasabi is served, it must be a true sushi restaurant with a good price. “Mitsuba” is different in aroma but similar to cilantro in appearance. Literally translated into three leaves, “Mitsuba” can be added to salad or soup and boiled like spinach. Its brilliant green leaves show a natural, healthy, “green” image when garnished on a plate. It is easy to grow in a planter as far as watering appropriately. The “Unknown” will be “known” to you but still “unknown” to others if you try ahead. www.socalfnbpro.com
By Chef Allen Asch
Chef Talk All About Avocados
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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.
of avocado are consumed. The highest consumption occurs during Cinco de Mayo celebrations. In Mexico the strike, caused by growers complaining about the fluctuation in prices for their crop, ended in October after a short three week time period. But since then they have produced crops that were smaller in size, exporting a similar quantity of avocados, but they have not weighed the same as in previous years. The growing process: The many different varieties have different harvest times, but the shelf life of an avocado is very long. The storage life is anywhere from two months to eight months, with the Hass variety lasting on the long side of the timeframe. The Hass variety is ripe in April while the Bacon is ripe in December. When the fruit is ripe, it is not yet ready to eat. All avocados are harvested when they are too hard to eat. All avocados require a room temperature ripening process to soften them up to an edible texture. If you buy avocados you know that some are firm and others are still solid. Why should you eat avocados? If you ask me the number one reason is because they taste great, but I understand my taste buds are not the same as others. There are so many nutritional reasons to eat avocados. Avocados, which can weigh up to 3 pounds, are high in Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5, Vitamin B6 and Vitamin E. They contain more potassium than bananas so tennis players should start eating them mid match. Although 77% of calories come from fat, it is monounsaturated fat, which is healthy fat, lowering cholesterol and triglycerides and helps reduce inflammation. Avocados can be an alternate to using butter in baked goods. Avocados also contain high amounts of fiber and help the body retain vitamins and minerals from other plant-based foods. Avocados help fight cancer and eye problems including macular degeneration, as well as arthritis, all while helping people lose weight.
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I am not sure if you heard about the shortage and price increase for avocados this month. I am aware of it because I use avocados at work and I enjoy them at home as well. Avocados are more expensive than they ever have been. I have a friend with an avocado farm in Southern California, and I hope he has the ability to prosper from this shortage. The main cause of the shortage is twofold. The first is that there is a strike in Mexico by avocado farmers, and the second is the drought in Southern California. Northern California has received enormous amounts of rain in recent months, with some areas getting over 400% of their normal rainfall. This has helped remove the drought conditions and restrictions in those areas. Unfortunately Southern California has not had the same good fortune. Southern California regions are averaging 65% of their normal rainfall amounts. Since avocados normally grow well in the Southern California environment, especially around the Temecula area, this has affected the crop and the harvest of all types of avocados grown in California. There are 8 types of avocados grown in California, but the most common is the Hass. Other varieties include Bacon, Fuerte, Gwen, Lamb Hass, Pinkerton, Reed and Zutano. The Hass is also the variety that is imported most frequently from Mexico, which is where the avocado originated. Central Mexico was the location where the first avocado plants were recognized. San Diego County has long been the center of the United States avocado industry with 18,000 acres of avocado farms, but Ventura County is looking to take over that role due to cheaper water, about 1/4th the cost, and a lower salt content in the water, which avocados are sensitive to. An acre can produce approximately 16,500 pounds of avocados in a typical year. Even though the first week of November showed an import quantity of over 40 million pounds (70% from Mexico) and a domestic production of over 23 thousand pounds, we have encountered a shortage that has raised the retail price of an avocado to around $1.65 each. The price has risen about 20% since the beginning of September. Wholesale, avocados that cost $30 a case in January are running up to $80 a case now. Consumption has increased greatly in the last generation; in the 1990s per person consumption of avocados ran 1 1/2 pounds and now it is closer to 5 pounds, all while our population increased by 60 million people. The second most avocadocentric holiday or event is the Super Bowl, during which 80 million pounds
Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu
Steak & Table Knife Re-Serration / Sharpening
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December 2016 I The SoCal Food & Beverage Professional 17
Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www. aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.
Atypical Wines for the Holidays Each year, as we near the holidays, articles fill with recommendations for wine pairings with typical big feast meals beginning to take over the publishing world. I read about big red wines like Cabernet Sauvignon, Syrah, even Zinfandel to pair your Thanksgiving turkeys, prime rib roasts, Christmas hams, and of course, Champagne to toast the upcoming New Year! I typically do the same, with some recommendations of classic favorites to go with the classic meals. This year, in the spirit of new experiences and adventures, I encourage you to explore outside your typical palate and celebrate the holidays with alternatives to the “popular” wines! Throughout my wine ventures, I’ve discovered lesser known wine regions which are not always the first pick when it comes to the novice consumer. I’ve put together a short list of alternative wines to the crowd favorites for you to try this holiday season. From Chablis (Chardonnay) to Albariño Chablis is a wine region located in the northern part of Burgundy (Bourgogne in French), France, whose wines are made from Chardonnay only. Well known for high-end Chardonnay, the wines are crisp and high in acid, with a chalky minerality that makes it one of a kind. However, if would like to try something comparable, yet unique in its own right, explore the Albariño white grape of Spain, where it is primarily grown in Rías Baixas of Galicia. This wine is sometimes compared to Chardonnay, as it also has the crisp acid and mineral components. However, this wine also contributes an aromatic profile of honeysuckle and white flowers, and unique salinity that makes this wine great with seafood, and oysters in particular.
From Burgundy to Central Otago (Pinot Noir) When people think of Pinot Noir, they jump to specific regions: California, France, Oregon, etc. The wines are great and unique in their respective regions, California being the more fruit-forward of the Pinots (with some Old World style exceptions), while France and Oregon produce Pinot Noirs with complex aromas and flavors and the earthy, fine tannins to match. But, if you want a change in style, explore Central Otago. Located in the southernmost region on the South Island of New Zealand, it is also the southernmost commercial wine region in the world. Pinot Noir thrives here as a hidden gem. The fruit-forwardness of the wine, balanced by the intense structure lends to the unique profile of Central Otago’s Pinot Noirs. This wine does have a one of a kind aroma and tasting profile, with a good balance between earthiness and ripe fruit. From German Riesling to Australia If you prefer something a little crisp and sweeter, instead of going for your typical German or American Rieslings, try yet another hidden gem of the world, Rieslings from Australia. In particular, Clare Valley and Eden Valley are both well known for Rieslings produced in a range of styles. The wines are nice and crisp with high acidity, while exhibiting citrus fruit aromas and flavor characteristics. From California Cabernet Sauvignon to South Africa When one thinks of Cabernet, the standard go-to wine regions are likely to be California, France, maybe Washington. But, have you tried Cabernet Sauvignon from South Africa? Stellenbosch continues to be a best seller in terms of Cabernet
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Sauvignon out of South Africa year over year. Wines from there are fuller bodied, with dark fruit aromas and flavors with dark chocolate, earthy overtones. Constantia, on the other hand, is typically known for its dessert wines, called Vin de Constance. However, Cabernet Sauvignon is also produced here, exhibiting black fruits, but also a unique mint aroma and flavor characteristic that is hard to duplicate anywhere else. From Champagne to New Mexico (sparkling wine) Finally, who can celebrate the holidays and ringing in of the New Year without a little bubbly? Rather than going for your typical Champagne from France, or sparkling wine from California, how about trying sparkling wine from New Mexico? Surprisingly, some of the best Champagne-style wine comes from New Mexico, whose most well-known and largest winery is Gruet Winery. Gilbert Gruet, founder of Gruet Winery, was originally a winemaker from France who decided to explore ideal winemaking regions in other parts of the world. It turns out that southern New Mexico has prime growing conditions for grapes, mimicking the climate of Champagne, France. Gruet makes multiple styles of sparkling wine, from dry Brut style, to slightly sweet Demi Sec, to Rosé. Enjoy your holidays this year, and I hope you reach outside your comfort zones to try some new experiences in the wine world to pair with your holiday fests. Until next month, Cheers and have a Happy Holidays with family and friends~! Alice www.socalfnbpro.com
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C H AR D ON NAY Butter Chardonnay by JaM Cellars is one of three, easy-to-love California wines including JaM Cabernet and Toast Sparkling. “We made these wines in the style that we and our friends love to enjoy. We hope you do too!” John and Michele, Napa Vintners – the “J” and “M” in JaM.
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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.
| Foodie Biz |
Contact Ben at Ben@socalfnbpro.com or follow him @Foodie_Biz.
Planned Parenthood Los Angeles’ 38th annual Food Fare returns to Barker Hangar in Santa Monica on Thursday, March 2, 2017. This culinary event will showcase all-inclusive access to more than 100 Southern California chefs, restaurants, caterers, wineries, breweries and retailers. The Food Fare Chef of the Year honoree is Annie Miler, who founded and heads Clementine Bakery and Catering in Beverly Hills and Century City. Tickets will be available beginning January 1, 2017. Advance purchase tickets are $150 for the daytime session [11 a.m. – 2 p.m.] and $275 for the evening session [6:30 – 9:30 p.m.]. Sponsorship packages start at $1,500 and are available online at www.pplafoodfare.com. For more information, call (213) 284-3300 or visit www.pplafoodfare.com.
Big Sur Foragers Festival Announces Dates and Lineup
Big Sur Health Center announces January 13-15, 2017, as the dates for its annual Big Sur Foragers Festival. With several new partnerships, the weekend looks to bring in some enticing events. A Friday night winemaker dinner series will be held at select restaurants throughout Monterey County, as well as an exclusive Friday night dinner at Sierra Mar Restaurant. The signature ‘Fungus Face Off’ will take place Saturday afternoon, where guests will get to meet local artisans, and then have the opportunity to shop their products at a vendor’s market in the early evening. Two foraging walks will be held Sunday, where guests will get to hunt for fine ingredients. Some details, such as the Festival’s Chef Dinner, are still TBA. Events are limited capacity and expected to sell out. Visit www.bigsurforagersfestival. org for more details.
Vinoteca Enjoying Early Success in Beverly Hills
Vinoteca, an Italian coffeehouse and wine bar that debuted in the Four Seasons Hotel Los Angeles at Beverly Hills, offers an “authentic Napolini experience to Angelenos and hotel guests alike.” The coffee component features a multi-tiered, eight-hour drip, cold brew maker (Yama) as well as roast imports from Caffè Umbria. Vinoteca recently celebrated National Cappuccino Day with a few specialty drinks, such as iced horchata, cookies ‘n’ cream, matcha, Cuban [with sweetened condensed milk], and of course, pumpkin spice and peppermint.
New Restaurants in Orange County
The Stand, a fast-casual American eatery with just enough upscale twist, soft-opened at the Oak Creek Shopping Center in Irvine. The Stand
The Stand
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Bluegold
photos courtesy Ben Brown
Planned Parenthood Food Fare Returns to Santa Monica
delivers a diverse menu made with quality ingredients—from burgers and ‘gourmet’ hot dogs to salads, sandwiches and an array of draft beers. The new 90-seat indoor restaurant with outdoor common dining patio accommodating 200, has an upscale vibe that still speaks to the casual diner, much like its food. Bluegold, serving ‘New American’ fare with European and Mediterranean roots, opened in Huntington Beach, in addition to its restaurant-withina-restaurant concept, LSXO. Both concepts come from Blackhouse Hospitality and are the group’s ninth concept in five years. The 8,800 square foot space is Blackhouse’s largest multi-dimensional dining concept to date and features unobstructed views of the Pacific.
Ashland Hill in Santa Monica
Part upscale beach bungalow, part upscale small plates, part good ol’ fashioned comfort food, Ashland Hill has got a lot going on for such a small space. A stone’s throw from the sand along Santa Monica’s hip Main Street, Ashland Hill has cast a wide net to attract trendy millennials and local families alike. Here you’ll find a small plates selection that would inspire almost any hipster to ride his fixed-gear bike straight over from his parents’ house. Grilled octopus with navy beans and chorizo produce an excellent compilation of flavors and textures, and the roasted mushroom avocado toast is rich and hearty. There’s also a list of revamped classic indulgences, from the classic burger to fish & chips. The fried chicken sandwich is a true star here, with a near-perfect crunchy finish and sweet undertone. The steak frites also came out perfectly cooked with just the right salty touch.
Ashland Hill
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Product Review By Bob Barnes
PAUL JOHN INDIAN SINGLE MALT
Well-known for years in India where it is distilled, Paul John released their range of award-winning single malts in 2012 and its whiskies are now found all over the globe. Its list of awards is voluminous and includes Liquid Gold Award 2016; Wizards of Whisky-World Distiller of the Year 2014; Wizards of Whisky-Asian Distiller of the Year 2014, 2015, and 2016; and Jim Murray Liquid Gold Ratings place each whisky from 94.5 to 96.5. Distilled in Goa, India, the tropical climate naturally accelerates the maturation of the single malt whiskies in American white oak barrels. A heritage variety of six-row barely that is harvested in the foothills of the Himalayas is distilled in a copper pot still and non-chill filtering helps retain the original color and taste. Here is a rundown of the four single malts I had the privilege of sampling. Brilliance: Non-peated, aged minimum of 5 years, 46% ABV…The barley generates juicy richness with a finish of cocoa and spices. Edited: Hint of peat, aged minimum of 5 years, 46% ABV…grassy barley followed by gentle peat that intensifies, followed by chocolate mint and mocha and a sweet finish. Classic Select Cask: Non-peated, aged minimum of 7 years, 55.2% ABV…bourbon Manuka honey-liquorice mix with toasted honeycomb. Peated Select Cask: Heavy-peated, aged minimum of 7 years, 55.5% ABV…strong smoke, layers of crisp sugars, muscovado and demerara and a hint of spice and Dominican-style cocoa. The makers of this exquisite brand suggest to savor these single malts it is best to allow it to breathe for at least ten minutes. Paul John single malt varieties are imported by Domaine Select Wine & Spirits and are distributed by Southern Glazer’s Wine & Spirits in Southern Nevada and Southern California. MSRP range from $48 to $90 per 750 ml. pauljohnwhisky.com
NIGHTSHADE TEQUILA LAUNCHES WITH FIVE VARIETIES TO BRING PREMIUM CRAFT MARGARITAS TO THE READY-TO-DRINK CATEGORY
According to 2016 Nielsen studies, the margarita has been declared the most popular cocktail in the US. But sometimes you might not want to get out the blender and ingredients and mix one up. You actually don’t have to, thanks to Nightshade’s Premium Margaritas, which come already mixed and ready to drink. Nightshade Tequila is capitalizing on one of the fastest growing segments of the spirits industry, ‘ready-to-drink’ beverages. The 15% ABV Classic Lime made with custom-blended Blue Agave Silver Tequila, Triple Sec, lime and natural cane sugar, was a 2015 WSWA Silver Medal Winner in the Ready to Serve Category, and was the version I sampled. I found it to be as good as or better than others I’ve enjoyed in restaurants and bars and for sure better than ones I’ve mixed myself. It’s also worth noting that it’s gluten free and only 187 calories for an 8 oz serving. Nightshade’s other varieties are Hucklarita (made with huckleberry, blueberry and marionberry), Papayarita (with papaya), Ruby Redarita (with red grapefruit) & Choclarita (with three types of chocolate, two cinnamon varietals and a touch of Serrano pepper). Nightshade Tequila is distributed in California by Pacific Wine Distributors and the MSRP is $19.99. www.nightshadetequila.com
Book Review - Flying Pans—Two Chefs, One World By Bob Barnes More than just a cookbook, the title refers to the travels of the two authors as the book chronicles the voyages of Chefs Bernard Guillas and Ron Oliver of the renowned Marine Room restaurant at The La Jolla Beach and Tennis Club in La Jolla, California. This culinary tome is written in a conversational, reader-friendly style which encourages cooking. It will appeal to a wide audience and takes readers everywhere from Thailand to Brazil, as each page begins with notes by the chefs about their visit to the country the recipe hails from. Flying Pans contains several unique and helpful sections, such as Kitchen Drawer, which explores the chefs’ top 20 favorite tools; Out Of A Bind, providing ingredient substitutions; and Stock Options, teaching the foundation of sauce making. An excellent read and with beautiful photography of each dish contained in the book, it’s no wonder this book has garnered awards, including the IACP People’s Choice Award: Best Cookbook in America in 2011. For more info visit http://twochefsoneworld.com.
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December 2016 I The SoCal Food & Beverage Professional 21
PRODUCT SPOTLIGHT | There is no confusion when it comes to Major Pan-Asian Infusions! More than just a broth, Major’s PAN-ASIAN BASE range is the perfect way to add an exotic twist to any dish. Create healthy, fun, on-trend street-worthy recipes in seconds. It’s OH so SIMPLE and versatile: • use in casseroles, stir-fries, pasta dishes, noodles and soups • create seasonings and dressings • brush onto protein, vegetables or fish as a marinade • stir directly into sauces Making the chef’s life that little bit easier, Major Products blends the ingredients so you don’t have to. From coconut to lemongrass, cilantro, chili pepper, ginger, herbs and spices, and available in four mouthwatering flavors: Beef, Chicken, Pork and Vegetable, you can not only maximize on flavor but stay on budget and save on time. www.majorproducts.com
Bob’s Beer Bits and Sips
Four Holiday Ales with Notable Label Artwork By Bob Barnes Holiday Ales, also called Winter Warmers, typically appear around the prelude to winter and are usually robust malty ales. While in past years, most were infused with some of the same spices you can expect to enjoy in your holiday meals, modern versions tend to use hops as the main spice. Here are four quality releases from breweries that can always be counted on to provide annual novelty brews for the season. El Camino (un) Real
Full Sail Wassail Winter Ale
Brewed since 2010, a prime example of spices infused in a brew is this three-way collaboration between 21st Amendment, Stone Brewing and Firestone Walker. Brewed and canned by 21st Amendment, it takes its name from the historical mission trail El Camino Real (the Royal Trail, now Highway 101) that linked the 21 Spanish missions throughout California and also links the three breweries together. A dark strong ale that floats between a stout and an IPA, it incorporates indigenous ingredients that grew along the Camino Real in the 18th and 19th centuries by missionaries and Native Americans: dried mission figs, pink peppercorns, fennel and chia seeds. It brings a slight herbal, fruit and spice note that matches nicely with the malt and hop complexity. The label’s artwork is a psychedelic depiction of a cassette tape with Side A and Side B, reminiscent of the playlist for the epic road trip on the 101 the trio of brewers—21st Amendment Brewmaster Shaun O’Sullivan, former Stone Brewmaster Mitch Steele and Firestone Walker Brewmaster Matt Brynildson—took to visit each mission, which led to the creation of this brew. 9.5% ABV, 76 IBUs
Full Sail also can be counted on to deliver its annual Wassail, a tradition it has maintained since 1998, and which has won a whopping 21 World Beer Championship awards dating back to 1995 and as recent as 2016. This year’s Wassail is brewed with a range of caramel and dark chocolate malts giving it a deep mahogany color and full malty body. Full Sail Brewmaster Jim Kelter said, “We use a blend of Pacific Northwest hops for a pleasant hoppy aroma and finish creating a deliciously balanced beer that appeals to both hop and malt lovers alike. In other words, it’s a Christmas miracle.”
Full Sail Wreck the Halls The name of this beer gives you a hint to the season it is promoting. The Hood River, Oregon brewery releases this beer annually as part of its limited-release Brewmaster Reserve series, but this is the first year it has been offered in six-packs. The six-time World Beer Championships medal winner is a hybrid of an American-style ale and a winter warmer which Full Sail Executive Brewmaster Jamie Emmerson describes as “an intriguing blend of Centennial and Cascade hops providing elegant citrus notes balanced by a backdrop of a rich caramel malt body, dry hopped to amplify the aromas and flavor.” The hand-drawn artwork on the label is the creation of Portland-based TWEEQiM Creative Lab’s MiQ Willmott and conjures the festive spirit of a holiday party gone just wild enough. 6.5% ABV, 68 IBUs
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7.2% ABV, 56 IBUs
Deschutes Jubelale Another beer with a slew of awards is this annual treat from the Bend, Oregon Deschutes Brewery, with nine medals stretching from 1990. This winter warmer has been helping us get through the onslaught of the coldest season since 1987, with this year’s version marking its 29th anniversary. The brewery’s dedication to art is evident, as it has selected a local artist each year to illustrate the label. The 2016 version features Bend, Oregon artist Karen Runae’s piece entitled “First Snow,” and was created through a centuriesold process called marbling. Known for its malty and dried fruit character, this year’s Jubelale continues that tradition and its use of EKG hops, which are lightly herbal and spicy, enhances the flavor profile and balances the malt. Deschutes Brewery Brewmaster Veronica Vega said, “Out of all our seasonals, Jubelale gets the most conversation about differences from year to year. I personally think this is tied to the amount of special memories that are created during this time of year, when the beer is consumed. So every year, the sentence ‘best year ever’ is repeated throughout the season in our brewery.” 6.7% ABV, 60 IBUs
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The Bottom Line Tipping:
When to Share the Wealth?
Tipping is a special part of American hospitality culture. Most aren’t aware that the term ‘tip’ originated as an acronym: to insure promptness. Anyone who has ever dined in New Zealand, where tipping is not customary, knows what it’s like for your order to take 45 minutes at a coffee shop and two hours at any full-service restaurant. Most would agree that tipping culture elevates the restaurant world, as well as many others, to higher levels of service. On the other end of the spectrum, tipping can tear a service staff apart. Servers can upsell without shame to drive up an average check and their corresponding tips, alienating customers as a result. Some groups will shun those who don’t ‘pull their weight,’ driving down workplace culture. And then there’s the clash between the front and back of the house and corresponding laws, where chefs may feel that they’re being cheated out of the tip pool. So how do you capitalize on your service staff’s tip-based motivation while keeping your product and culture at bay? Best to think critically about your staff and how the following internal tipping models can apply:
Pooled House One of the most common tipping models is a pooled house, where every service staff member will combine their tips into one ‘pool’ and then split the total evenly amongst themselves.
The pros: A pooled house is the best way for everyone to hedge their performance. People have good days and people have bad days, and this allows everyone to find a happy medium. It also allows beginning servers to enjoy greater monetary rewards earlier on, motivating them to learn from senior staff.
The cons: Top performers will feel weighed down, not wanting to continue pushing themselves if their extra tips are going to be fractioned off later on. In some circumstances, especially where most of your business is cash, some servers may not report all their tips in the first place.
Use this model if… • Your staff enjoys a positive, open and honest team culture
• Your transactions are largely non-cash • Your staff performs on a relatively even level across the board and there are no consistent slackers www.socalfnbpro.com
By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.
Individual Tips In this model, servers keep all of their own tips, splitting them only with designated team members such as bussers, chefs and others who work in their sections.
The pros: Allowing servers to keep their own tips rewards top performers and motivates them to continue exceeding expectations. On the other end of the spectrum, this model can also motivate underperforming servers to up their game, knowing that they won’t be able to lean on their peers to pick up the slack. Also, if a server is nefarious enough to not report their tips, this will not have as large an effect on the entire staff [though you should absolutely intervene for the benefit of the bussers and other support staff].
The cons: This model could lead to higher turnover, with underperformers seeing additional factors as preventing them from increasing their tips—not being assigned the right sections, getting skipped over for ideal shifts, etc.
Use this model if…
• Your staff is more polarized in skill level • You can risk higher turnover for low performers to preserve your top performers’ longevity
Hybrid Model This approach combines the first two methods into a system that can potentially mean the best of both worlds. Here, it’s really up to the management team to tweak distribution in a way that best suits their staff. There’s nothing set in stone about a hybrid model, so more critical thought and analysis is required. A basic example would be for the staff to pool half their tips, with individuals allowed to keep the remaining 50%. Top performers would still take a bigger piece of the pie, but underperformers won’t feel as down and out. The risk, however, is that you can potentially endure the cons of both models. You may still have staff members not reporting tips, and those at the low end may still feel alienated. Meeting in the middle may be a win-win, but depending on your staff’s perceptions it could be a lose-lose. The key here is understanding your staff. If you’re thinking about changing your tip structure, talk to the people who you think will have the biggest voice in private. They will be your most valuable tools in determining which model to go with. December 2016 I The SoCal Food & Beverage Professional 25
EVENTS
AD INDEX
Welcome back to our SoCal edition of Food & Beverage Pro. Now that we come to the end of 2016 we are looking ahead to this month and the coming months in 2017 for some local and regional events well worth your consideration for attending.
Bivi Vodka www.bivivodka.com 631-464-4050
December 31 the annual New Year’s Eve Grape Drop at the Temecula Civic Center is a family-friendly event that will offer live music, vendors, kid’s activities and an East Coast (9pm) and West Coast (midnight) countdown to the new year. temeculaca.gov/Calendar. aspx?EID=645&month=12&year=2016&day=31&calType=0 January 15-22 is San Diego Restaurant Week, organized by the California Restaurant Association’s San Diego County Chapter, with more than 180 restaurants throughout San Diego County offering fixed price three-course dinners and two-course lunches at discount prices. sandiegorestaurantweek.com January 22-24 the 42nd NASFT Winter Fancy Food Show will convene at the Moscone Center in San Francisco where 20,000 attendees will discover more than 180,000 products featuring the world’s finest foods and beverages. www.specialtyfood.com/shows-events/winter-fancy-food-show
Don Julio donjulio.com
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FORKS: A Quest for Culture, Cuisine, and Connection www.forksthebook.com
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JaM Cellars 707-265-7577 jamcellars.com
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Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
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Major Foods www.majorproducts.com 702-838-4698 Recipes for Restaurateurs www.marketing-cookbook.com
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Robert Mondavi Winery robertmondaviwinery.com
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Uncle Steve’s www.unclestevesny.com 718-605-0416
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White Soy Sauce www.whitesoysaucefood.com
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January 24-26 the Unified Wine & Grape Symposium comes to the Sacramento Convention Center, and is a gathering of growers, vintners and allied members that is the largest event of its kind in the western hemisphere. During the two days there will be sessions and a trade show with over 650 suppliers displaying their products and services to the more than 13,400 people who attend annually. www.unifiedsymposium.org March 27-29 the Nightclub & Bar Show comes to the Las Vegas Convention Center for the largest beverage and bar show in the world, with unlimited tastes and treats! Don’t miss it. www.ncbshow.com
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American Culinary Federation Chefs of SoCal
The SoCal Food & Beverage Professional is proud to be associated with these fine organizations: ACF-American Culinary Federation Chef de Cuisine Association of California Chapter Culinarians of San Diego Chapter Chefs de Cuisine Association of San Diego Chapter 26 The SoCal Food & Beverage Professional I December 2016
www.socalfnbpro.com
SOME WINES ARE WORTH CELEBRATING Celebrate Robert Mondavi Winery’s 50 th Anniversary of uncompromising excellence and generous inspiration.
Please enjoy our wines responsibly. © 2016 Robert Mondavi Winery, Oakville, CA
Enjoy our limited edition anniversary release of 2013 Maestro.
“This is just the beginning.” Learn more at RobertMondaviWinery.com