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Issue 11 Volume 17
US $3.95
A Festive Look at High-End Spirits with J.R. Starkus Director of Mixology Trade Development at Southern Glazer’s Wine and Spirits
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CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER ‘TIS THE SEASON TO BE JOLLY! We at SoCal F&B Pro are delighted to have you with us for this final issue…of the year. As we say farewell to a very complex 2017 and welcome a hopeful 2018 we are so grateful for having you as our professional readers, and to our advertising partners we say a very heartfelt “Thank You,” for your support brings your products and services to our readers who appreciate you being there. And so… on with the show!
December 2017 Issue is dedicated to the past and the future, so to complement Cover Our our outlook for the future, our cover feature is centered on high-end spirits presented
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by Southern Glazer’s Wine & Spirits Director of Mixology and Trade Development James (J.R.) Starkus, a true specialist in the industry. J.R. takes us through the various products available from a few hundred dollars to thousands of dollars and what it all means to us as the end users. Page 9 gives us our good friend Chef Akira Back, who has taken the culinary world by storm. Coming from growing up in Korea to opening restaurants around the globe and then going back to Seoul and opening a restaurant where he was awarded a Michelin Star! Good going, Akira. Keep it up… PAGE 10 Brett’s Vegas View with Jackie Brett is another staple for the publication over many years contributing on what’s happening and what’s going to happen in Las Vegas. This month’s column is no exception, as Jackie takes us through leaving 2017 and what to look for in 2018. Thank you, Jackie, for always being on top of it! PAGE 17 brings us to Wine Talk and Alice’s Picks for The Holidays. For the record, Alice has been writing for us since 2011 so by next month it will be 8 years, and we thank Alice for such dedication and longevity! PAGE 22 Talking Shop by our Editorial Director, Bob Barnes, introduces us to Lorena Garcia, Chef/Partner at Chica Restaurant, and John Kunkel, Founder of the 50 Eggs Restaurant Group, and helps us look forward to visiting these fine establishments. FYI…Bob has been with The Food & Beverage Professional since Day 1 and is greatly appreciated for his undying effort to always push to make the publication better and make us sound good! A very heartfelt thank you to all our journalists, photographers and staff for another great year of bringing interesting and educational Food & Beverage information to our current 65,000 readers locally and nationally. A special thanks to our SoCal Restaurant Editor Ben Brown who brings us both Foodie Biz and The Bottom Line each month. I’d be amiss if I did not include a big thanks to our Creative Director Juanita Aiello, who makes us all look good when laying out the publication, and has also been with us since the beginning and a lifesaver many times! Lastly, thank you, our Professional readers, and we look forward to striving to be better in 2018 and give you all you expect as an F&B Professional. Cheers! Mike Fryer Page 4 Hot off the Grill! Page 5 COOK•EAT: Asia Zen & Yoga Page 6 Product Review Page 7 Dining out with the Harrises The Palazzo Resort in Las Vegas Hosts the USA Team Selection for 2019 Bocuse d’Or Page 8 Broads of Bourbon Whiskey at the Rock Getting to know 120 rare and small-batch scotches and bourbons.
22 www.socalfnbpro.com
Page 9 Acclaimed Chef Akira Back Is Unstoppable Page 10 Brett’s Vegas View
Page 11 The Bottom Line Making Social Media-Worthy Food Page12 Foodie Biz Lionfish: Rising Star Jojo Ruiz Showcases Freshness and Creativity in San Diego’s Gaslamp District Page13 Crityk a Community that Celebrates the Love of Food Page 14 COVER FEATURE A Festive Look at High-End Spirits with J.R. Starkus Director of Mixology Trade Development at Southern Glazer’s Wine and Spirits Page 16 Our Picks by Adam Rains
Page 18 Made from Scratch Journeys in SoCal Part I: Santa Barbara Page 20 What’s Brewing Page 22 Talking Shop with Chica’s Lorena Garcia and John Kunkel Page 24 Human Resources Insights The Holidays… A Time for Reflection, Appreciation and Compassion Page 25 Chef Talk Wonderful Watermelon Page 26 Events
Page 17 Wine Talk Alice’s Picks for the Holidays
Ad Index ACF Chefs of SoCal
December 2017 I The SoCal Food & Beverage Professional 3
The Socal Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139
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HOT OFF THE GRILL!
December 2017 Mike Fryer
Sr. Editor/Publisher
Our December issue photo cover shoot behindthe-scenes at Southern Glazer’s Wine and Spirits in the Wine & Spirits Academy with J.R. Starkus and SoCalF&B Professional Photographer Audrey Dempsey making it all look good!
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
Bob Barnes
Editorial Director bob@socalfnbpro.com The San Diego Bay Wine + Food Festival was held recently and our Food & Beverage Professional Senior Editor/Publisher Mike Fryer was there covering it all firsthand, as you can see from this picture taken at the Baja Cali Brunch on San Diego Bay. Is he easy to spot with his Panama Jack’s hat?
Juanita Fryer
Ben Brown
Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@socalfnbpro.com
Restaurant Editor ben@socalfnbpro.com
Juanita Aiello
Restaurant Editor Ben Brown sat down with Lionfish Executive Chef Jojo Ruiz to discuss his approach to fresh seafood and innovation in San Diego’s Gaslamp District. Part of Clique Hospitality, run by the creators of The Light Group, Lionfish bears a pleasant resemblance to the electric eateries found across the Las Vegas Strip. Find out more in Ben’s Foodie Biz column.
Adam Rains
Creative Director juanita@socalfnbpro.com
Beverage Editor adam.rains@socalfnbpro.com
Advertising sales@socalfnbpro.com
Article Submissions/Suggestions articles@socalfnbpro.com
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The SoCal Food & Beverage Professional
CONTRIBUTING STAFF
Legal Editorial Advisor Andrew Matney
Journalist What’s Brewing David Mulvihill
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett Journalist
Best of the Best Shelley Stepanek
Journalists Broads of Bourbon Mary Powers & Delilah Tennyson
Journalist Made from Scratch John Rockwell
Journalist Chef Spotlight Leah Schmidt
Journalist Good for Spooning LeAnne Notabartolo
Journalist COOK•EAT: Asia K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Linda Duke
Journalist Pat Evans
Journalist Wine Talk Alice Swift
Journalist The Bottom Line Ben Brown
Journalist Victoria Pindrik
Photographer Joe Urcioli
Journalists Twinkle Toast Erin Cooper & Christine Vanover
Journalist Lisa Matney
Journalist HR Insights Linda Bernstein
4 The SoCal Food & Beverage Professional I December 2017
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By K. Mike Masuyama Ph.D.
COOK•EAT: Asia Zen & Yoga
Zen is a school of Buddhism. In China where it transferred from its birth in India, Zen was strongly influenced by the tradition of Taoism, becoming a distinguished sect of Chinese Buddhism. It traversed through Korea to Japan, where again it blended with a local faith of the polytheistic Shinto. There Zen has been worshipped for the peace of mind not only by Zen monks but also Samurai or ordinary soul seekers. A part of the Zen spirits is often seen in an inscription on a stone column at a Zen temple gate reminding us of no alcohol, no strong smelly herbs like garlic or onion and no females once passed into the Zen premise. Today in Japan, Zen is recognized as an act of purity and goodness being believed by some people, though no one appears to follow the strict doctrine. No alcohol and no females, Japanese or many of us cannot even think about today! Into the western world Zen was transplanted, where some people practice for attaining tranquility and healthy living through meditation or diet, respectively, in busy routine days. George Osawa (Jyosui Sakurazawa in J-name) introduced his interpretation of Zen about 80-90 years ago in France. Then it spread into our society particularly after the Vietnam War when our values diversified. His followers greeted an idea of Zen Macrobiotics based on the Chinese Yin-Yang theory, for healthy diets. He recommends balancing between positive and negative natures of foods in eating heavily with brown rice and plant origin foods. It seems to me his advice is not strict vegetarian eating but a balanced diet of animal and plant foods with minimal intake of red meat that would uplift combative desires. I personally use his flying vegetables and meat or seafood with a little bit of vegetable oil along with some water in a wok for a less oily, less calorie stir-fry dish. Zen or Macrobiotics is not a magic bullet to cure dietary misbehavior or to attain our ultimate goal for health or longevity. Rather it appears to me an option to change from routine carnivorously-inclined eating to more omnivorous or conscious of our eating. The Macrobiotics theory has actually stimulated our consciousness or concern with what we eat for health, longevity and safety including food additives, vegetarianherbivorous, or organics after all. Yoga originated also from India for meditation, spreading along with Buddhism and Hinduism. Yoga has been practiced by those who are serious about such religious meditation for centuries in Asia. Yoga is likely to be practiced rather by static movement for concentration at a deep place in one’s soul. It is transformed or utilized in our exercise practice not so long ago. No sweating by running, pushing or pulling is required like gym exercise. Gym exercise is dynamic for burning or shedding fat without thinking much, while Yoga is static for concentrating in thoughts about ourselves deep in mind. By Yoga, a pause or momentary www.socalfnbpro.com
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. “West Eats East” was his last series in this journal.
tranquility may come to you in busy daily moves. By the way, I do not see many heavy structure persons doing Yoga. They go to gyms. Therefore I recommend going to a gym if you feel over the standard and then practice Yoga if you come within the standard for thinking about yourself. Another Asian exercise, Tai Chi, originated from self-defense in China, is closer to Yoga to seek serenity through slow movements. If interested, eat in reference to the Zen Macrobiotics idea or at least try once in a while and then do Yoga when ready. They are nothing religious or too Asian or too feminine but only one of your options to attain a healthy body and soul in our life. I will spread my dusting Yoga mat more often after a little bit more physical exercise. A sound mind lies in a sound, healthy body.
TRADITIONAL YET NEW Perfect Soy Sauce Flavor without the Color! A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods
www.whitesoysaucefood.com December 2017 I The SoCal Food & Beverage Professional 5
Product Review By Bob Barnes
Kill Cliff Recovery Drinks We’re all familiar with energy drinks, but what about a beverage to drink before, during and after working out? The categories of Endurance Sports and Recovery Drinks is well represented by the Kill Cliff line. Created by a Navy Seal, the drinks offer clean hydration, deliver electrolytes without high doses of calories, are naturally sweetened and contain no artificial flavors. Even better, they come in very appealing and quaffable flavors of Blood Orange, Lemon Lime, Pomegranate Punch and Blackberry Lemonade. The Recovery Drinks are lightly carbonated, deliver 100% of the daily recommended allowance of Vitamin B12 and 45% of both Riboflavin and Niacin and are only 15-20 calories. The Endurance varieties are suggested to be consumed before and during training and contain a slow release low glycemic carb for sustained endurance, 470 mg of Potassium and are 110 calories. Kill Cliff is an official partner of the Navy Seal Foundation, and a portion of every can sold goes towards supporting these warriors and their families. To view the whole line of drinks and to order, visit www.killcliff.com/endurance-drinks.
WUJU Hot Sauce Anyone who knows me well knows I love hot sauce so much I could drink it out of the bottle and add them to most dishes. Although most have a similar flavor, I’ve found one that stands out from the rest: WUJU. Named for the founder, Lawrence Wu, his concoction is a mustard-based hot sauce with a sweet side, blending 16 all-natural ingredients like agave nectar, mango, curry, habanero and Thai-inspired spices & flavors. It comes in Original and (slightly) Extra Hot and I find both to be a delightful, delicious unique blend of heat and sweet. And, I must confess, I did enjoy sipping straight from the bottle, but I’m sure that’s not recommended for everyone. For more info and to order, visit wujuhotsauce.com.
Book Review
Atlas of Beer: A Globe-Trotting Journey Through the World of Beer By Bob Barnes This extensive tome published by National Geographic is a match made in heaven for beer connoisseurs and geography buffs. Divided into sections delineating major countries of the world, each entry maps out where the breweries and craft beer pubs are, the history and historic moments of beer in the region, what beer styles are prevalent and descriptions of the styles and what to expect at the local breweries. Also useful to world travelers is how to order beer in the various languages spoken in each respective country. Full color pictures throughout the book depict interesting sights of the country landscape and images of the beer hot spots. The authors are Nancy Hoalst-Pullen—Associate Professor of Geography and Geographic Information Science Director at Kennesaw State University, a self-proclaimed “Beer Doctor” that teaches about the geography of beer; Mark Patterson—Professor of geography and the Environmental Studies coordinator at KSU, who studies sustainability trends in the beer industry; and Garrett Oliver—renownd Brewmaster of Brooklyn Brewery. www.amazon.com/National-Geographic-Atlas-Beer-Globe-Trotting/dp/1426218338
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By Elaine & Scott Harris
Dining out with the Harrises
Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City. Cuisinist@Gmail.com • www.Cuisineist.com www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com Twitter: VinoLasVegas • Instagram : Cuisineist
photos by Scott Harris
The Palazzo Resort in Las Vegas Hosts the USA Team Selection for 2019 Bocuse d’Or
We have known about Bocuse d’Or for years but never had the opportunity to experience it first-hand in Lyon, France. We got a rare glimpse into this prestigious culinary event in Nevada. This year’s Américaine du Bocuse d’Or USA selection was held at the beautiful Palazzo Resort and Casino on the Las Vegas Strip. We came away with one thought: Bocuse d’Or is a big deal, a very big deal. You know this is a very important event when the roster includes the culinary geniuses of Chef Thomas Keller and Chef Daniel Boulud. What is this legendary event all about you may ask? In January 1987, French Master Chef Paul Bocuse created the Bocuse d’Or, a true worldclass culinary competition much like a sporting event, placing an emphasis on skillful cooking amongst the best international chefs. The event brings together 24 young chefs from all over the world who are the most promising talents in the hospitality industry. The competition is fierce. Each country’s team consists of two chefs—one lead chef, and a commis/assistant chef—who must be under 22 years of age at the time of the competition. They must prepare two presentations: a meat dish and a fish dish all in an open theater with over 1,000 screaming www.socalfnbpro.com
fans. To decide a winner, a jury composed of the most illustrious chefs in the world chooses the medalists. In the 20 years since its inception, with the increasing number of nations who want to take part in the prestigious contest, an international selection platform was created. In 2007 the Bocuse d’Or inaugurated the concept of preselection events by introducing the continental events Bocuse d’Or Europe, Bocuse d’Or Latin America and Bocuse d’Or Asia (which became Bocuse d’Or Asia-Pacific in 2014 and now includes Australia). These events are continental finals. The winners travel every two years in January during Sirha in Lyon, France. Many compare Bocuse d’Or to the Olympic Games. At the USA team selection dish after dish was tasted by the jury of renowned culinarians as the eager crowd waited for the final outcome. Beads of sweat were forming on the brows of these nervous young chefs as they labored over every detail. After months of training and mentoring who will it be to represent the USA in Lyon, France in 2019? After four and a half hours of intense cooking, Chef Mathew Kirkley from San Francisco punched his ticket to Lyon in 2019. During the day he showed exceptional
technical skills and creativity in preparing the winning dishes clearly demonstrating the numerous hours he placed honing his skills to compete on the culinary world stage. With his commis (assistant), Mimi Chen of San Francisco’s Coi, Kirkley masterfully created two platters using proteins of steelhead trout and American Waygu beef. The competition was difficult as fellow San Franciscan Chef Jeffery Hayashi and commis Brionna Morrison from Mourad, and Chef Anthony Benjamin Grupe and commis Jared Dix of St. Louis’s Elaia & Olio rendered impressive plates that made the judging intensely difficult. As 2019 quickly approaches, Chef Kirkley will be defending the USA gold medal that was won for the first time this year by chef champion, Matthew Peters. The competitive pressure is even more intense than ever but with team USA chairman Thomas Keller as a mentor, team USA may rise again to capture the world stage of culinary supremacy. “People are really taking notice to who we are, and of course, that respect is from all the hard work that these teams, and I mean teams, have done,” said Chef Keller. “The final winner is standing on the shoulders of the teams that have come before them.”
December 2017 I The SoCal Food & Beverage Professional 7
BOURBON Whiskey at the Rock
Getting to know 120 rare and small-batch scotches and bourbons.
Mary Powers and Delilah Tennyson are a couple of whiskey enthusiasts from Las Vegas, NV known for their humoristic and unconventional whiskey reviews on YouTube. They are the ladies of Broads of Bourbon. thebroads@broadsofbourbon.com Instagram: @broadsofbourbon Youtube: @broadsofbourbon Facebook: @bourbonbroads
photo by Ashley Flaig
Broads of
By Mary Powers & Delilah Tennyson
Mary, Trey Zoeller and Delilah drink whiskey and talk sharks.
Back in October, Total Wine decided to throw a little shindig at the Red Rock Resort and Spa, and we were invited. Press passes? Yes, please. This gave us a chance to dust off the old fanny pack and battle it out against introversion. Part whiskey sampling, part fundraiser for the Keep Memory Alive Foundation, we knew right when we walked into the venue that this wasn’t going to be a run-of-the-mill tasting. This was going to be a night of whiskey speed dating—quick sips, hellos and on to the next. With our commemorative plastic cups in hand, we got to work getting to know as many whiskies as possible. We were first greeted by Sam Bracamontes who was excited to show off a chunk of the Diageo scotch portfolio he was sampling out that evening: Dalwhinnie Distillers Edition, Buchanan’s 18, Mortlach Rare Old and Lagavulin Distillers Edition: only some of the best scotch we’ve ever tasted, no big deal. We took some to go, said our good-byes, and were on to our next introduction: Sia Scotch. Founded by the first American woman to ever create a blended scotch whisky company, Carin Luna-Ostaseski knows her whisky. She also apparently knows us, so we had a chat and a dram and let’s just say this whisky deserves the praise that it has been getting (a double gold at the San Francisco World Spirits Competition). If you see this lightly peated, primarily Speyside/highland mix on the shelf, try it. After quite a few scotches, we decided we were ready to carefully navigate around the pool to where our fellow bourbon kin were gathering: Jefferson’s, Wild Turkey, Buffalo Trace, Heaven Hill, Four Roses, Larceny and Garrison Brothers all in a row. There we stood. Lurking on the outskirts, waiting for our chance to make conversation so we could talk to Trey. Delilah started commenting on how Trey wrestled sharks and that he’s basically the Dos Equis man, but with whiskey. She said a lot of other weird things too, but it worked and we were able to make our way over to hang out with a whiskey icon. Trey is a really neat guy by the way. He’s always experimenting with different barrels and flavor profiles. Loves wine. Adventuring. Possibly a Die Hard fan, but we can’t be certain. We sampled at least five of the whiskies from the current collection including Pritchard Farm (way better than the Chateau Pichon), 8 The SoCal Food & Beverage Professional I December 2017
Ocean Aged and the Old Rum Cask Finish. He is definitely on to something with his creations. Time got away from us, and we soon realized we pretty much hung out with Trey for about a quarter of the evening (oops). To round out the night, we stopped by Wild Turkey to say hello to Eddie Russell (the cool bourbon drinking grandfather we both never had), had some Decades and ventured over to Garrison Brothers (mostly intrigued because of their $100+ price point). We met Charlie the co-owner and he insisted that we all take selfies and try their three signature sips: Cowboy, Single Barrel and the Flagship. This Texas whiskey instantly tugged at our bourbon strings and we definitely think that the juice is a great buy. The story of how they adapted to making bourbon in Texas and how Elmer T. Lee had a strong influence on the brand’s beginning made us fall in love with Garrison Brothers. Overall, there were seriously just so many to try we didn’t even put a dent in the whiskey talent pool. If these whiskies were real dates though, we would have attempted to get all of their numbers. We’re hoping that Total Wine decides to put on more events like Whiskey at the Rock that allow people to experience a higher caliber of whiskey and story-telling. We’d take drinking whiskey with Trey Zoeller and Eddie Russell over those other tasting events with mass crowds and strange pan flute music any day.
Sam Bracamontes proudly displays his epic whisky hoard.
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From Professional Snowboarder to Michelin Star Award Winner Acclaimed Chef Akira Back Is Unstoppable The celebrity chef was awarded his first Michelin Star for highly acclaimed Seoul restaurant, DOSA LAS VEGAS (Nov. 8, 2017) – The 2018 Michelin Guide Seoul announced this week that renowned Las Vegas Chef Akira Back was awarded one Michelin star for his innovative restaurant concept DOSA in Seoul, South Korea. “To be recognized and awarded one Michelin Star is an amazing honor for me,” said Chef Akira Back. “And to be given such a prestigious honor in my hometown is truly an incredible achievement. Korean cuisine has constantly been my inspiration as I open restaurants around the world, so to receive this award here is very special.” Chef Akira’s ride to the top has been anything but ordinary. Spending his early years as a professional snowboarder in Colorado, Back appeared in extreme sports movies and publications, before taking a turn in the kitchen. During this time, Back began working at local restaurants to supplement his income as an extreme sports athlete. After seven years on the pro-snowboarding circuit, Back realized that he felt the same thrill in the kitchen as he did on his board, shaping his decision to pursue a full-time culinary career.
Combining his passions for adventure, travel and culinary exploration, Chef Back Chef Back has since gone on to open new restaurant concepts globally, including his namesake brand Akira Back Restaurants in New Delhi, Jakarta, Singapore and Toronto with additional locations opening in Dallas, Dubai, Bangkok and Hanoi. His newest concepts include AB Steak in Jakarta and ABar in Singapore and Bangkok. Follow Chef Akira’s adventures on Instagram at @chefakiraback www.socalfnbpro.com
photo courtesy Hakkasan Group
A longtime native of Las Vegas, Chef Back has been delighting the city with his inventive cuisine for almost a decade as Executive Chef and Partner of the prestigious Hakkasan Group. His first restaurant, Yellowtail Japanese Restaurant & Lounge at Bellagio Resort & Casino has continuously exemplified the highest level of authentic Japanese cuisine, becoming one of the most renowned restaurants on the Las Vegas Strip. His second Las Vegas restaurant, Kumi Japanese Restaurant + Bar at Mandalay Bay, features Chef Back’s signature Korean-American twist on traditional Japanese dishes, which are inspired by his childhood and global travels.
December 2017 I The SoCal Food & Beverage Professional 9
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
Bavette’s Steakhouse & Bar paying homage to Gilded Age opulence opened as part of the Monte Carlo’s makeover into Park MGM. Rosina being unveiled at The Palazzo this month is an elegant 65-seat cocktail retreat with a “Champagne Call Button.” Celebrity chef Giada De Laurentiis with a namesake fine-dining eatery in The Cromwell will open her second Strip restaurant, Pronto by Giada, at Caesars Palace in late January. The Tropicana’s new dining experience is allyou-can-eat Savor, the Buffet. Cravings buffet at The Mirage introduced Chef’s Table offering a new VIP treatment. With a cafeteria-style approach, Cafe Sanuki opened in Chinatown serving perfect udon noodles. Rodeo steakhouse Wrangler Grill opened at the Silver Nugget in North Las Vegas. Galleria at Sunset mall offers three side-byside restaurants Larsen’s Grill, World of Beer and GEN Korean BBQ House with outside free parking lot entrances. Next year, Bobby Mao’s Chinese Kitchen + Mexican Cantina will bring two cuisines under one roof at the main entrance. Tanked TV host Brett Raymer opened his third Donut Mania valley location with a fourth one by year’s end.
HOLIDAY HAPPINESS
Sam’s Town’s Winter Wonderland with Santa’s workshop and laser light show at indoor Mystic Falls Park is available through Jan. 1. Holiday-themed shows on the Strip include: “Legends in Concert” at the Flamingo thru Dec. 30; Terry Fator’s “A Very Terry Christmas” at The Mirage thru Dec. 25; and Human Nature’s “Jukebox” at The Venetian thru Dec. 23. Nevada’s largest holiday drive-thru light show, Glittering Lights at the Las Vegas Motor Speedway runs through Jan. 7. Ice rinks providing winter fun include: The Cosmopolitan’s at the rooftop Boulevard Pool thru Jan. 10; Green Valley Ranch’s backyard pool area Winter’s Village thru Jan. 7; and Wet’n’Wild’s Christmas Town thru Dec. 31.
2018 ENTERTAINMENT HIGHLIGHTS
The free Las Vegas Connection Live Radio/ Stage Show takes place 3:30-5 p.m. every Thursday in the Grandview Lounge at South Point. DJ Diplo has extended his exclusive residency at Wynn-Encore through 2019.
Elvis Costello will bring his brand new show, “NOW/NOT NOW,” to Wynn’s Encore Theater for six dates Feb. 28-March 10. Elton John’s final 14 performances of “The Million Dollar Piano” at The Colosseum at Caesars Palace are scheduled April 28–May 19 and Rod Stewart will return for the eighth year of his residency there in June 2018. Jeff Foxworthy will headline at The Venetian Theatre Wednesday-Thursday, Jan. 24-25. YouTube personality Markiplier will bring his “Markiplier’s You’re Welcome Tour” to The Joint at Hard Rock Jan. 7. British glam metal outfit The Darkness will bring “Tour de Prance” to Brooklyn Bowl at The LINQ Promenade Friday, March 30. Country singer Dylan Scott will perform at The Foundry inside SLS Friday, Jan. 12. The inaugural Emerge Music + Impact Conference moved its prior three-day November schedule to April 6-8.
NEWS ABOUT TOWN
photo by Erik Kabik
DINING EXPLOSION
SHOWBIZ FLASHES
“The Cocktail Cabaret” is a new 5 p.m. show on Cleopatra’s Barge in Caesars Palace with four veteran singers and four-piece band led by pianist Philip Fortenberry. Masters of Illusion, the hit CW television series, will debut a limited engagement in the Jubilee Theater at Bally’s on Dec. 6. Topless revue “X ROCKS” from “X Burlesque” creators opened in The Back Room at Bally’s with 10 p.m. performances. Comedy impressionist Gordie Brown started an open-ended run with 9:30 p.m. shows at Hooters in the Night Owl Showroom. Master magician Dirk Arthur opened a new version of his “Dirk Arthur Wild Magic” show at the Westgate Cabaret. “Purple Reign,” the world’s No. 1 Prince tribute-show starring Jason Tenner, started a new residency at the Tropicana. Michael Grimm, America’s Got Talent season five winner, is performing every Tuesday night in the Piazza Lounge at Tuscany.
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The LINQ Promenade plans to build an overhead $20 million Fly LINQ with 10 sideby-side zip lines. Excalibur’s new Ultimate 4-D Experience opened showing three movies plus The Polar Express through Jan. 2 in a 72-seat special effects theater. Caesars Palace completed the $100 million renovation of its Palace Tower with 10 luxurious new 29th floor villas. The Spa at Trump underwent a complete remodel. The William Carr Gallery opened at the Grand Canal Shoppes featuring original photography artwork. UNTUCKit, direct-to-consumer apparel brand, opened its first Nevada location at the Fashion Show mall. Local CraftHaus Brewery has launched Silver State beer, available year around in 12-ounce, six pack cans. Starting Jan. 11, Parks and Recreation will hold weekly Pickleball scramblers at the Plaza’s rooftop courts. Legendary Freed’s Bakery new reality show Vegas Cakes is airing on the Food Network. Las Vegas makeup artist Lissette Waugh’s accredited L Makeup Institute has opened an expansive retail location at Tivoli Village. Salt Room LV in Summerlin celebrated a threeyear milestone with its encased Himalayan “salt cave.”
SPORTS RELATED ITEMS WNBA’s San Antonio Stars will relocate with new basketball team owners MGM Resorts International and play at the Mandalay Bay Events Center in 2018. The Las Vegas Lights Football Club (FC) unveiled its logo with team colors – blue, yellow and pink and will play in the United Soccer League (USL) in February 2018. Vegas Aces Training Centre, new home of the Vegas Aces Volleyball Club, is Southern Nevada’s first dedicated volleyball facility. The Raider Image with official team merchandise opened in the Galleria at Sunset mall. www.socalfnbpro.com
By Ben Brown
The Bottom Line Making Social Media-Worthy Food
Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned
writer and consultant, Ben works with Fortune 500
companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business
Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.
The art of plating has gone hand-in-hand with the craft of cooking for ages, but presentation is more important as ever in the restaurant world. The reason why can be summed up with a simple, yet alluring phrase: free marketing. As rude as it may be at times, guests that obsessively photograph their food at the table are essentially handing you cash every time they snap and share a picture. Social media marketing can cost you big time; CPM [cost per mil, or cost per thousand impressions] may only be a few dollars, but think about how often guests can share photos of your food, to all of their friends and followers. If you want to reach the same number of people, those dollars add up fast. With this in mind, some restaurants may want to encourage people to post their food photos on social media. There’s a few fun ways to do this… Make your food beautiful. Seems like a no-brainer, but food that’s pleasing to the eye will not only be viewed as more delicious, but will inspire guests to take out those smartphones. No ingredient changes needed; all that may need to be done is some simple rearrangements on the plate. Follow some simple steps to do this: 1. Choose one menu item that you want to change. 2. Conduct a basic image search for that same menu item and assess presentation methods. 3. Of the presentation methods you like, assess the one that best boosts visual appeal while remaining feasible for your kitchen staff to execute. 4. Train your staff to prepare the item under these new standards. 5. Repeat the process with additional items as needed. Add color, depth and height. Just like any piece of artwork, food is enhanced with color. Radishes, carrots and herbs are easy ways to add vivid color to many savory dishes. A contrasting sauce, dabs of oil across the plate or a smear of spread are more common practices that chefs employ. Depth and height are catalysts for social media-worthy food. Fries stacked log cabin-style, rack of lamb with crisscrossed bones and sandwiches with one half peeking over the other are all methods to add something special to traditionally two-dimensional items. Use interesting plates and glassware. www.socalfnbpro.com
If you’re in the market for these materials, you may consider spicing things up beyond the basic circular plate and tumbler glass. Serving items that allow photos to capture more food and less ceramic are always preferable. Asymmetrical bowls, for example, can help capture photos of soup and salad. Specialty cocktails in specialty glasses command a premium presence. Keep aspect ratios in mind. For the non-photographer, aspect ratio is the photo’s width-to-height ratio. Instagram, for example, works using square photos, or a 1:1 aspect ratio. This means that ‘rectangular’ items, such as three sliders and a basket of fries presented in one long row, are difficult to fit within the frame. A chef may want to consider presenting the sliders in a triangular pattern with the fries in the center or on one side. Beer flights are another example. Bars will often serve beers in one long row, whereas shifting to a more square display cold capture more of the product in a shot. Own a hashtag. Perhaps most important in your efforts to create a social media buzz is being able to monitor the results. How else are you going to know if the time and energy you’re dedicating is paying off? Come up with a hashtag and promote it around your restaurant—entryway, menus, table tents, receipts and other touch points are all prime real estate. Keep the following in mind when creating a hashtag. • Hashtags should be short and easy to spell and remember. #RestaurantABCManhattanBeachCalifornia may accurately describe you, but not too many people will take the time to type out this long of a hashtag. • On the other hand, your hashtag should be unique. #Burger, for example, is way too general and will gather tons of unwanted posts. By encouraging guests to use your hashtag when posting, they’re selfsorting their posts directly into a virtual folder that you can open up and monitor whenever you want. This approach to marketing is free and convenient…not a common find. Then there’s the idea of creating social media contests to promote this marketing effort even further. That, however, is a conversation for another time. December 2017 I The SoCal Food & Beverage Professional 11
| Foodie Biz | Lionfish: Rising Star Jojo Ruiz Showcases Freshness and Creativity in San Diego’s Gaslamp District
Downtown San Diego’s exploding Gaslamp District carries a distinct energy, spread through young partygoers and hip clientele that flock to the area’s restaurants, bars and nightclubs that transport San Diego from laid-back beach town to something closer to Las Vegas Boulevard. Lionfish embodies this energy in every aspect, serving a haute menu to an even hotter crowd, where groups come to see and be seen. And who better to be behind the helm of it all than Executive Chef Jojo Ruiz, an up-and-coming visionary that’s continuing to push San Diego’s culinary scene. “I want people who want to try something, and then taste it and discover it’s amazing…I want them to feel adventurous,” Ruiz said about the crowd who comes to Lionfish. Beyond the restaurant’s nightclub-esque feel is a sophisticated menu, dedicated to fresh and innovative seafood, seasonal produce and Mediterranean, Asian and Latin American flavors. The food at Lionfish is simply superb. A small mountain of rock shrimp comes bursting at the seams with slightly spicy, slightly tangy and totally savory character. Pair it with the wild mushroom and potato gnocchi, which enters the palate like an angel resting its head on a pillow. Flavors here are elevated and pronounced in a way that can only come with fresh ingredients executed with fine attention to detail. “We try to use everything that’s in season, matching the fish to the produce,” Ruiz said. He takes pride in his ability to change the menu on a dime. “If corn is done, that dish needs to change tomorrow.”
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.
Seafood at Lionfish is as fresh as can be. Ruiz spearheaded Lionfish’s ability to source from Tuna Harbor Dockside Market, located about a mile away. “We get every fish fresh and break it down from whole,” Ruiz said. He’s established personal relationships with market vendors to bring in new seafood to experiment with, allowing guests a new and different experience every time they walk in through Lionfish’s doors. At the time of this writing, it happened to be spiny lobster season, whereby Ruiz showcased whole lobster dressed in spectacular fashion. Ruiz’s talents come from more than a decade training with some of hospitality’s hottest names. After starting his career as a sushi chef and going through culinary school, Ruiz trained at Oceanaire, one of San Diego’s most acclaimed seafood restaurants and Brian Malarkey’s home base when he rose to fame on Top Chef. He followed Malarkey to Searsucker as a sous chef, then to Herringbone as an executive chef. Ruiz then transitioned to Ironside, another San Diego seafood establishment, under Michelin-star Chef Jason McLeod. Lionfish brings Ruiz in partnership with Clique Hospitality, run by the founders of The Light Group, a wildly successful Las Vegas-based organization that ran some of the Strip’s hottest restaurants and clubs, which sold to Hakkasan in 2014. It’s no wonder, then, that anyone who’s dined at a Light Group restaurant gets a hint of déjà vu at Lionfish. Ruiz’s big eye tuna pizza is a near spitting
12 The SoCal Food & Beverage Professional I December 2017
image of a similar dish served at the Bellagio’s Yellowtail. Each bite encompasses fresh, tender fish and perfectly crispy crust—decorated Yellowtail Chef Akira Back would tip his hat here in the Gaslamp. Lionfish’s sushi program is another story in itself. You’d be missing out if you didn’t treat yourself to the surf and turf: a roll of wagyu beef, Maine lobster, avocado and crispy shallots that embody Ruiz’s mantra toward ‘taste, texture and presentation.’ The cocktail program is another force to be reckoned with. Mixologist Antony Sazerac has created a cocktail program that matches Ruiz’s culinary flare. Drinks such as the raspberry beret, with Absolut Elyx, aperol, raspberry and Sancerre white wine make for the tasteful and visual creations that equally tasteful partygoers crave in a dining scene like this. If you’re not worried about a food coma getting in the way of your late-night escapades, then dessert is every bit as good as the rest of the restaurant experience. The churro ice cream sandwich is exactly as it sounds, with fresh churros dripping cinnamon syrup over ice cream. The peanut butter tart is rich as can be, delivering a fine finishing touch. Lionfish pays homage to its Las Vegas predecessors in the quality of its food and drink as well as the feel of the experience itself. It’s not for the faint of heart or the budget-conscious diner, but it is for those looking for an electrified night and a dining experience that lingers in the memory books. For more information, visit LionishSD.com. www.socalfnbpro.com
By Victoria Pindrik
Crityk
photo courtesy crityk.com
a Community that Celebrates the Love of Food
Victoria Pindrik is a native Californian who graduated from the University of Nevada, Las Vegas with a Bachelor of Science in Hotel Administration. She currently works as an office manager at Slalom in Irvine, CA. Although in the corporate world, Victoria is passionate about hospitality and anything to do with food & beverage.
In today’s time…when you are getting ready to choose where to go out to eat, all of a sudden the decision can become very difficult. Wouldn’t it be great to have someone or something advise us where to eat? Whether it’s date night, girl’s night out, brunch with the family, or a celebration…It doesn’t make it easier when everyone has their own diet preferences, and nowadays it seems that everyone is gluten-free, vegan, vegetarian, dairy free or has their personal preference. I introduce to you Crityk! I sat down with Sumit Sikka, one of the founders, to learn more about this exciting new app. So, what is the Crityk app and what does it do? It’s simple. Crityk elevates the dining experience, by helping you discover not only where to eat, but what to eat. And it doesn’t stop there: Find something new, cure cravings, get palate and diet specific when searching for the perfect dish, find restaurant recommended pairings to complete the perfect meal, bookmark delights you would like to try and save them for later, stay up-to-date with restaurant specials and menu changes, and most importantly you can snap, rate and share your food experience with friends and your foodie community. Who’s behind this app? John Kegel and I (Sumit Sikka) are the founders of Crityk. We are the passionate food loving entrepreneurs behind Crityk, working long hours, and putting in everything we have to ensure users get the most from their dining experiences. I come from a background in finance, and grew up in the restaurant industry, as my parents own an Indian restaurant in Denver. John comes from an eclectic background of nutrition, health, tech and product design. Needless to say, when we are not hard at work we are enjoying great food for a living, which is a perk everyone should be able to enjoy, and one of our main goals. Our small team consists of 6 passionate people with all the right ingredients for success—Tech, Design, Marketing, Wisdom, Resourcefulness and Creativity—as well as an esteemed team of advisors including Top Chef runner up, Shirley Chung, that help nurture our vision with further wisdom and knowledge within their specialty. When our L.A. team is powering down for the night, our overseas developers are just ramping up, making this an around the clock operation and labor of love. In addition, we also have a team of influencers and foodies alike collaborating with us to help shape our product and foodie ecosystem. Last but definitely not least, and it goes without mention: the community! Though we might not get to speak with every user, the community of food lovers looking for a truly useful alternative help to drive content and www.socalfnbpro.com
give back unbiased and meaningful feedback to the local food scenes. Our community is as much of part of the team as any. When did the idea come about for Crityk? The idea came from hunger, curiosity and the aching dilemma of finding more than a great restaurant, but what’s good to eat/drink. The moment of inspiration happened during brunch at a place in Malibu called “Moonshadows,” when a recommendation brought us to the restaurant, but left us wondering what was good here, what were the menu items we absolutely needed to try... and unfortunately that simply wasn’t a click away. In that moment, we realized that there was a huge gap through the entire foodie world and especially food review platforms, and inspired us to start Crityk. Why should people download this? How does it benefit them? Not only is Crityk a great way to find the best items at each restaurant and match food and beverage options to your personal diet preference, but it also highlights the food that our community truly loves and enjoys. With our quick rating system, everyone can be a Crityk and showcase the best food and drinks Santa Monica and wherever they may dine has to offer. What makes Crityk different? Aside from having the dietary options, making it easy for anyone to satisfy their cravings, it is also dish specific. Have something in mind but don’t know where to go? Look no further than Crityk! Gluten free tacos, or dairy free mac ‘n’ cheese, this app will help you figure it out! Available for Apple and Android users, download, sign up and enjoy. This app really caters to your needs and cravings and has several features that will only better the user experience and will be a must have app for anyone who enjoys food and lives or travels into the LA/OC area. It’s simple, easy to use and everyone is a Crityk. crityk.com December 2017 I The SoCal Food & Beverage Professional 13
A Festive Look at High-End Spirits with J.R. Starkus Director of Mixology Trade Development at Southern Glazer’s Wine and Spirits
Cover and feature photos by Audrey Dempsey @infinity photo
By Pat Evans
Pat Evans is a writer based in Las Vegas and Grand Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.
Twitter: @patevans Instagram: @patrickmevans.
As the holiday season settles into its place, so too does the penchant for high-end spirits. “In November and, especially, December, beverage distributors see a dramatic shift toward high-end spirits and this year is no different,” explained J.R. Starkus, Director of Mixology Trade Development at Southern Glazer’s Wine and Spirits. “You have New Year’s and Christmas and gifting, all of these things. Let’s make no mistake, there’s a lot of money in this city and a lot of money traveling in and out of this city and people love to provide themselves or guests or friends with something really special. Luckily for us, we have a lot of those things.” Southern Glazer’s is a one-stop shop for many of the unique spirits consumers might be seeking for a special occasion. Starkus recently printed off a list of their many spirits offerings and, even with a 10-point font, the catalog stretched for 94 pages. 14 The SoCal Food & Beverage Professional I December 2017
www.socalfnbpro.com
A December to Remember The rest of the year does have spending outliers—think Valentine’s Day or birthdays and anniversaries—but no month has the extravagant possibilities of December, particularly in the luxury category. The December holidays, culminating with New Year’s Eve, offer people the perfect opportunity to express their generosity with style. “People want to be remembered as the one that ‘gave that amazing gift’ or the ‘impossible to find’ item,” Starkus said. In the spirits world, there are plenty of possibilities. Rare and unusual items that a gift-giver can count on to impress. “We have Scotches, maybe only one bottle available, so if you’re the person that buys it, even if it’s $40,000, you’re remembered as the one who bought the bottle. That’s what people think, and that mindset peaks in December.”
Selection. Selection. Selection. With an extensive list of brands, the potential for luxurious spirits gifts is seemingly endless. In the competitive world of vodka, Starkus speaks to a variety of styles and price ranges, most notably the Stolichnaya “Pristine Waters” Series, which can sell for $3,000 and up. “Each of these rare and very special vodkas are made from site specific water, sourced from around the globe, to showcase the pronounced effect that water has on the finished product.” Vodka is one thing, but it’s the brown spirits that create the most buzz and fetch top dollar. For Cognac, Starkus mentioned Hennessy Paradis and Hennessy Richard, as well as Remy Martin Louis XIII and Martell Cognacs, as bottles that discerning gift-givers frequently search for. Clase Azul Ultra and Patron Lalique tempt palates (and wallets) in the tequila category, while whiskies require a bit more knowledge attention. It isn’t just about Scotland these days. In fact, there is a global renaissance in craft whiskey with rare Japanese whiskies topping the “must have” list and even Taiwanese whiskies beginning to surge in popularity. There are “antique” bourbons, some of which require a customer to be on a special list just to receive a single bottle. “Unless you’re in the know, you’re not getting it. If you go out and you see it, you’re going to pay a pretty penny, but the chance of finding it at retail is very slim,” said Starkus. Scotch—the actual stuff made in Scotland—is where the big money lies. The Macallan “M Decanter” series, and The Macallan “Fine and Rare” bottlings, highlight the best-of-the-best vintages and proudly proclaim their years of distillation—some dating back to 1926. The “Fine and Rare” series range from $3,000 a bottle to $30-35,000. “For me those are very special,” Starkus commented. “Macallan from 1950, that’s magical. I wasn’t even born. You’re drinking history. What were my parents doing, what was the world like when this was made? Think about all the things that have happened in the 67 years since. In 1950, you could probably have picked up this same bottle for $20. Now it’s $30,000.”
Spend Money to Make Money For many, the price of a spirit begins to offer a diminishing return. An average whiskey drinker might taste a whiskey from a $30,000 bottle and recognize the www.socalfnbpro.com
quality, but not fully understand the depth and history behind it. Part of Starkus’ job is to help people understand that history and the unique story behind each bottle. For some, the purchase of a multi-thousand dollar bottle of a spirit is an investment. For others it’s about the hunt or the prestige. “A connoisseur or a collector knows and tastes what makes these spirits special,” Starkus explained. “For a person who has the means, they have it and want to spend it. They really want that bottle and they appreciate it. It’s often a status thing. There’s a defined mystique to possessing one of these gems and they want to offer it to their friends and family.” Yes, these bottles can be expensive, but for those people with the passion, money and desire, there are countless justifications to pick them up— chief among them the fact that if they don’t, they might not come across that bottle again in a lifetime.
Finding the Source Casually crossing into the upper echelon of high-end spirits doesn’t happen for just any drinker. For the most part, high-end spirits are represented at specialty stores. “You’ll see it peak a little bit at high-end restaurants, but if you’re going out for dinner, you typically don’t see people wanting a full bottle of something outside of wine and Champagne,” Starkus said. “A $10,000 bottle isn’t readily available all the time.” Value is all about perception. A generous boss might treat employees and step it up to another level to show their gratitude. He added, “Maybe they’re asking for a nicer bottle of wine or a finer selection of whiskey. Instead of Hennessy XO, maybe they’re stepping it up to Hennessy Richard to say, ‘Here’s something to show that I really appreciate you.’” Starkus instructs that these ultra-expensive spirits are typically served neat or on the rocks, but occasionally they’ll find their way into an over-the-top cocktail. “If there’s a several thousand dollar bottle of spirits being used for a mixed drink, its purpose is to highlight the nuances of the product. Sure, I’ve seen Johnnie Walker Blue mixed with cranberry, but for the most part, it’s not intentionally mixed unless it’s a marketing play. Bars and restaurants compete to be known as the place offering the ‘$6,000 cocktail,’ and patrons buy it because they want to be seen drinking it.”
Choose Wisely The holiday season is about so much more than bottles that cost thousands. The dream of laying down $40,000 for a bottle of rare whiskey is alive and well, but there are plenty of great choices in every price range. Whether your budget is $20, $50 or $200, buying a pricey spirit for a friend or family member can be daunting. If you’re going to spend the cash, it’s hopefully for someone who will appreciate the sentiment in the bottle. A spirit is as unique as the personality of the drinker. Starkus’ first tip? “Simply ask people what they like.” His second tip? “Take a peek in their liquor cabinet. This will speak volumes to their tastes and individual preferences. Do they have dozens of vodka bottles? Gin bottles? Tequila? You can see where their collection lies and, if someone has 15 bottles of Grey Goose, it’s a
safe bet that they really like Grey Goose. Maybe introduce them to Grey Goose VX.” When it comes to buying spirits some like what they like, so don’t try to reinvent the wheel.
Because You’re Worth It? For each expensive bottle, there’s a reason the cost is so high. Top-tier spirits, like rare wines and exotic beers, have processes and techniques behind them that justify the cost to specialty collectors and gift-givers. There are, however, some rules of thumb when it comes to buying spirits at any price range. In whiskey, especially bourbon, there is a limit to the benefits of time in a barrel. A whiskey can become over-oaked if “barreled down” too long, to a point where the wood flavor dominates all other characteristics of the spirit. “Many seasoned bourbon drinkers will say the sweet spot is 8 to 12 years in wood,” says Starkus, “and after those 12 years, you’re playing with fire. The further you go out, the more likely your bourbon won’t be as good.” With a recent surge nationwide in craft distilleries, more and more higher-priced spirits are making their way to retail shelves. Many craft distilleries don’t manufacture their own products from scratch, so dollars go toward marketing and package design. The craft distilleries that are making their products are at a disadvantage because of their volume and lack of overhead support. “When you’re buying a small distilleries product, it’s like supporting any small business. There’s nothing wrong with it, but you might be paying a little bit more for the same quality.” There’s also a misconception for some consumers that, just because a product is made in small batches it’s automatically superior quality. Further, simply because a company like Wild Turkey is gigantic it must make an inferior product. “There’s a reason these companies are big and have been around a long time,” Starkus said. “You don’t get big because you don’t know what you’re doing. Never knock a big company because they’re successful and don’t assume all small brands are good because they are small. Taste. Learn. Experiment. And always let your individual likes and dislikes guide you.”
December 2017 I The SoCal Food & Beverage Professional 15
By Adam Rains
Our Picks
by Adam Rains
Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery, long-time cocktailian, and the Social Media Chair for the United States Bartenders’ Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”
Behold the Gold
photo by Sabin Orr
Just as Tony Abou Ganim’s knowledge and enthusiasm has touched many Las Vegas Bartenders, the Las Vegas Golden Knights have inspired our city for the better. Not coincidentally, when you go see the Knights at T-Mobile Arena, you can also try one of Tony’s signature cocktails: the “Behold the Gold” cocktail which utilizes specially barreled Patrón Reposado with ginger, citrus, passion fruit and candied pineapple. You can find it all over the T-Mobile Arena’s suites and lounges. Salute and go Knights! Behold the Gold Recipe by Tony Abou Ganim 1 ½ oz Patron T Mobile Arena Barrel Select Reposado Tequila ½ oz Canton Ginger Liqueur 4 oz RIPE Knight Mix (Fresh pineapple, lemon, passion fruit and Agave nectar) Garnish with a dehydrated pineapple cross Combine all of the ingredients in a mixing glass with ice. Shake hard and pour over fresh ice. Enjoy!
photo courtesty WhistlePig
WhistlePig WhistlePig from Vermont has been a rising star in the whiskey world and now has reached a pinnacle in its short but decorated history. Its latest edition, the Boss Hog IV: The Black Prince, was recently voted best whiskey in the world at the San Francisco World Spirits Competition. The Black Prince is an evolution in WhistlePig’s barreling program, finishing bold rye in European wine and spirits barrels. The very special whiskey has 95% rye in the mash bill, is aged in American Oak and then finished in Armagnac barrels. It is bottled at barrel strength, at around 124 proof. The suggested retail price is $499.99. “When I first came across these Armagnac barrels, I knew we were onto something special,” said Dave Pickerell, Master Distiller of WhistlePig. “Single barrel, bottled at barrel proof, with no burn. If we think it can be exceptional, we’ll try it—and boy, were we right in this case.” Available where good whiskey is sold.
photo courtesy Flock and Fowl
Flock and Fowl Downtown Chef Sheridan Su and wife Jenny Wong are at it again. After a successful food truck, their AsianAmerican comfort food Mecca Fat Choy, and an uber-popular lunch-only spot, Flock & Fowl, they are reimagining and expanding their Flock & Fowl concept to Downtown. They are adding a bar and dinner service but keeping the perfectly executed and soulful food. One of the more addictive staples on the menu are Chicken Wings. These organic and heirloom delights are available in a number of different styles, including our favorites: the Thai Caramel and Jalapeño Cilantro. The Thai Caramel are glazed with a fish sauce spiked with caramel with ginger, fried garlic, shallots and fresh squeezed lemon juice. The chimichurri-inspired Jalapeño Cilantro showcase the beauty of the wings and are blessed with loads of fresh herbs, garlic and chilies. Flocking delicious! Flock and Fowl Downtown 150 Las Vegas Blvd N 11 a.m.-11 p.m. (midnight on Friday & Saturday)
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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.
photos courtesy http://www.locationswine.com/resources
Alice’s Picks for the Holidays
I don’t know about you, but it seems 2017 has flown by so quickly! In the spirit of the holidays, and to ensure everyone has some good wines to pair with their end-of-year celebratory meals, it’s now time for some recommendations for the holidays! This year, it appears that one of the many wine trends is all about the blends. Since many people are spending their money on presents and large feasts for family and friends, my picks this holiday season will focus on staying within a reasonable budget. Have any of you heard of the winemaker Dave Phinney? You may have heard of some of his well-known wines under his label Orin Swift: Prisoner, Saldo, Papillon, Abstract, Veladora, and the list goes on. In 2010, the Prisoner and Saldo brands were sold to Huneeus Vintners, who also owns Quintessa in Napa Valley. More recently, in 2016, E&J Gallo purchased Phinney’s company, Orin Swift, retaining most of the brands. However, Phinney did retain a couple of his wines, as well as his personal plots of land in northern California. My picks for this holiday season are one of Phinney’s retained brands: Locations. Locations Wine The concept is unique and intriguing, captivating those who enjoy a backstory behind the label. Phinney is known in the industry as being a risk taker who chooses to be different, from the winemaking to the label artwork and beyond. www.socalfnbpro.com
Locations wine is unique in that each of the wines are sourced from a particular country or region. Phinney chose to throw the rules out the window and utilize whatever means necessary to “produce a wine that represented a country of origin,” even if it meant cross-appellation blending. For many this is unusual because it would then be unable to meet the criteria to meet many country’s appellation designations beyond “table wine.” The story behind Locations wine is actually quite fascinating: www.locationswine.com/story. Simple, Complex, and Fun. These are the words that represent the vision of Locations. Creating the best wine that represents the region without compromise or rules, while having fun at the same time. Even the labels are unique in that they each have a single letter displayed, with a small flag detail to the sides. Under the Locations brand, there is something for everyone. There are Old World wine regions: Spanish (E), France (F), Italy (I), Corsican White Wine (CORSE) and Portuguese Red Wine (P). Then there are New World wine regions, including lesser known states in the US: Argentina (AR), California (CA), Marlborough Sauvignon Blanc (NZ), Oregon Pinot Noir (OR), Washington Red Wine (WA) and Texas Red Wine (TX). What’s great about these wines? While Phinney has his higher end labels, the Locations brand offers their wines at under $25 a bottle, making
it much easier to obtain high quality wines from regions that often can cost much more. The wines are a great value for the cost, and Phinney is such a talented winemaker and businessman. I am always eager to see what he comes up with next, because it is sure to stand out in the wine world. This holiday season, be bold, be daring and try out one of Phinney’s Location wines! After having tried a select few of the wines (F, I, CA), I can say I am impressed and look forward to trying out some of the others. Have a safe and joyous remainder of 2017 with your family and friends, and I will see you in the New Year! Until then, Cheers~! Alice
December 2017 I The SoCal Food & Beverage Professional 17
Made from
By John Rockwell
SCRATCH
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.
Journeys in SoCal Part I: Santa Barbara
photos by John Rockwell
He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has been a homebrewer for over twenty years.
There’s nothing like riding a bike twice your age! My 17-year-old daughter is a tough rider, and enjoyed the challenge of 60 miles (round trip) from Ventura to Santa Barbara. My 1981 Schwinn Super Sport and a cleaning and printing company in Carpenteria I can trust (at least I like the name) make for an entertaining tour.
The SoCal coastline has a familiar feel to it, from Pismo Beach to Imperial Beach. While some would not classify “northern” beach communities like Pismo, Santa Barbara or Carpenteria as strictly SoCal, these areas have a distinctly relaxed SoCal feel—there is an abundance of outdoor and open-air dining, bike trails, beachside parks, art displays and thriving life that exists because people are not constantly forced inside due to rain or excessive heat. With our abundant sunlight, generally warm and dry weather and beautiful scenery, I strongly maintain that the best way to see the SoCal coastline is by bicycle. Whether you’re riding ten miles or 60, on a comfortable bike, a leisurely coastal ride allows riders to fully absorb the beauty, sunlight and various cuisines offered in these tourist-centric areas. It is not strange to see spandex-wearing cyclists at casual eateries in these cities. This past summer, I started cycling from Ventura to the beautiful city of Santa Barbara, and just to prove to myself how easy the 60plus miles roundtrip is, for one trip I grabbed a
couple of 1981 Schwinn Super Sport road bikes I refurbished, and took my 16-year-old daughter along for the ride. As a cheese and bread lover in her own right, I thought she’d enjoy the rewards in the middle of the ride. The bike ride to Santa Barbara is ideal because weekend traffic is horrendous. When I’m rolling along at 15-20 mph and passing cars I see on the freeway, I am reminded of the benefits of leaving the gas vehicle behind. For weekend tours, we park at Ventura High School because it’s free, and because Main Street empties right into the 101/Highway 1 bike trail. It also puts you within a mile of the heart of the Ventura downtown, which sits a mile or so above the water, and is rich with cafes and places to grab a bite before a bike tour. If you want better prices (but unremarkable options), there are two solid breakfast places within a block of the high school, but expect a line at Pete’s and Golden Egg Cafe. Apparently the locals love breakfast. Sticky Fingers Cafe across the street doesn’t have long waits, but it also doesn’t provide full breakfast. The artisan muffins there (with vegan
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options) are absolutely delicious and unique, and are a good way to carb-up before the ride. The bike tour to Santa Barbara begins at Emma Wood State Beach. Coming off Main Street in Ventura, just enter the park and find the bike trail. That trail will connect to Highway 1, which will offer miles of shoreline beach views along oversized shoulders while the big freeway traffic is up and out of sight. This is a long ride, but generally flat (with a couple of exceptions). Once the State Beaches along Highway 1 disappear, you will ride with the traffic along the Rincon Bike Trail that begins at Oil Piers Public Beach and runs parallel to the 101, where there is a fast freeway on your right (protected by a large steel barrier) and crashing waves on your left. That paved trail ends at Bates Road where you will have to do something kind of scary: enter the 101 freeway. It’s a little uphill, but you are on the highway a very short time, maybe a quarter of a mile, before your exit at Rincon Road. From there, you can hang a left and then take a right on Carpenteria Avenue which will take you past a software company www.socalfnbpro.com
and a driving range, and lead you to the heart of their downtown. If you’re thirsty and hungry, Rincon Brewery has food, and is right on that main drag. If you want to cut through downtown toward the beach, Island Brewing has a very popular tasting room and often has catering on the weekends (street tacos when I was there). To get out of Carpenteria, hang a right on Santa Ynez, go over the bridge, and turn left on Via Real, which will get you into Santa Barbara. This route is great because there are plenty of boutique shops to stop and take a break along the way. There is one more short bike trail “hill” at Ortega Hill that runs parallel to the freeway, and then empties down onto Jameson Lane. Once you reach the traffic circle, take it, use the Cabrillo exit, and you are officially in Santa Barbara proper! Easy! If you were rolling at a steady 15 mph, you’re there in a measly two hours. You can roll along the beachfront Cabrillo Boulevard all the way to State Street where a right turn takes you into Santa Barbara’s vivid downtown. Once in town, there are countless opportunities to eat and play. For the bread-centric, begin your morning at Helena Avenue Bakery. This popular bakery is next to the Figueroa Mountain Brewing tasting room and sits in the heart of the
“Funk Zone”—a west-of-downtown industrial district that has been taken over by hipster wine and beer tasting and gastropub-style eateries. Helena Avenue Bakery features light breakfast and brunch fare—think bagels, muffins, salads and sandwiches—and shares a space with the Santa Barbara Wine Collective which runs a wine tasting bar that opens in the afternoon. The former industrial/packing house space has been repurposed mainly as a bakery, with some open seating inside looking out on the patio. Even though the patio between the bakery and Figueroa Mountain tasting room is a bit cramped, some tables have cover and shade, and it’s a pleasant place to enjoy some sun, espresso and a croissant from the bakery. If you’re not on a bicycle, you can pick up a couple of loaves of rustic sourdough or other breads made at the bakery. No trip to Santa Barbara is complete without a trip to the historic Mission Santa Barbara. But before you go to this awe-inspiring location, you must stop at Santa Barbara’s best cheese shop, C’est Cheese. This shop is a couple blocks north of the downtown on Santa Barbara Street. There is plenty of space to eat here, and while the shop includes a bakery, cheese and deli counter, there is light kitchen fare—soup, salad,
sandwiches (including breakfast sandwiches) and cheese boards. You can also get gourmet cheese boxes to go. As a cheese lover, I always prefer to select my own cheese. I was pleased to find the relatively difficult-to-get “Minuet,” a Geotrichum-ripened goat’s milk triple-cream made by Andate Dairy in Petaluma, California. On rides I carry a sheathed paring knife for one purpose: cheese. This way, if I ever find a great cheese shop on the ride, I will be able to consume it on a riding break. With our sack of Minuet swinging from my bicycle’s handlebar, the jaunt up Laguna to the Mission wasn’t more than a mile. Although we didn’t take advantage of the museum this time (a paid tour of the Mission), we did enjoy some time at the tables on the Mission’s inviting porch area and ate our cheese while we watched the other tourists try to park their cars. The chalk paintings were already fading away, since we were there a few weeks after their annual chalk art festival. Each year, the Mission invites artists to create beautiful and intricate chalk drawings and tourists come in droves for beer, food, music and museum tours. Even on weekends when there is no “official” festival in town, Santa Barbara will always entertain.
Helena Avenue Bakery has several styles of traditional sourdough bread available. Better get there early, though—the loaves go quickly.
The open seating and high industrial ceiling space of the bakery and the large open doors create a sunny indoor/outdoor family atmosphere.
The bakery shares a space with the Santa Barbara Wine Collective. This is one of several wine tasting rooms in the area of town known as the “Funk Zone.”
As you can see, the bakery subscribes to the rich flavors of a “dark bake,” a technique used to pull out the caramelized flavors from fermenting dough.
Aptly named C’est Cheese is primarily a cheese and charcuterie shop, but also has plenty of space on the eastern side of the store for dining, complete with outdoor patio.
The cheese counter at C’est Cheese is nothing short of amazing. Blues, Alpines, Bries, and a bunch of specialties, including the three-milk LaTur from Italy.
Mission Santa Barbara is a large landmark, and a tourist destination. The cathedral doors are tall, but you have to duck down to make it through the other doors in the building.
This chalk drawing at a couple of weeks old demonstrates the intricate nature of the artwork sponsored by the Mission Museum. My colleague William Burgess is the artist.
The best way to enjoy a great chunk of Andante cheese from Petaluma is on the porch section of the mission. This overlooks the art and the flower-covered lawn.
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December 2017 I The SoCal Food & Beverage Professional 19
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.
San Diego Beer Week’s Closing Session: Beer Garden at The Lodge at Torrey Pines.
SDBW Beer Garden 14 of San Diego’s top chefs came together with 28 San Diego Brewers Guild brewers to close out San Diego Beer Week in style. The Arroyo Terrace of The Lodge at Torrey Pines, which overlooks the golf course and ocean beyond, provided the perfect setting for attendees to enjoy unlimited pairings of creative dishes and beer. As in years past, each chef teamed up with two brewers to create a dish to pair with one beer from each brewery.
Some of the many standout dishes included smoked Rauchbier-braised wild boar with rye spaetzle and fennel-parsnip puree from Chef Matt Gordon and Urban Solace. Monkey Paw’s own German-style Rauchbier, Low-and-Slow, was one of the paring beers. Traditionally, Rauchbier incorporated smoked malts, derived from direct-fire malting into the brewing process. The subtle smoke qualities in Monkey Paw’s like-pairing served to complement those in the wild boar, while the roast and malt notes of Black Plague Brewing’s Freedom (a Scotch
20 The SoCal Food & Beverage Professional I December 2017
ale) provided some quenching contrast. Pulled lamb sliders with pickled red onions and rosemary-mint mustard from Chef Brian Freeksen (of the Grand Restaurant Group) went exceedingly well with Societe Brewing Company’s Harlot, a Belgian-style blonde. Its subtle hints of fruit, earthiness and spice provided a cleansing to one’s palate, opening up the flavors in progressive bites. A Syrah wine barrel-aged Belgian-style dark strong from Kilowatt Brewing was the alternate accompanying beer for this dish, with strength www.socalfnbpro.com
in body coupled with notes of wine and wood that provided both balance and contrast. On the wild end of the spectrum, Societe was also serving The Swindler Feral Blond Ale from its Feral beer line. Green Flash had its Ideal Savauge from Cellar 3. The coveted Red Poppy Ale was flowing from The Lost Abbey’s tap. Its complex body and flavor profile enhanced the accompanying porchetta-wrapped brioche and fig with orange compote and watercress from Hanis Cavin and Carnitas Snack Shack. If there had been a competition for best jockey box display, Home Brewing Company and Amplified Ale Works would have been a couple of the contenders. Amplified’s amplifier surround promoted the brewery’s theme, as well as its Double Slide wine barrel-fermented saison and Twang, a wine barrel-aged brett sour, flowing from its taps. Home Brewing’s sleek aquamarine and white jockey box, reminiscent of a 57 Chevy of the same color, dispensed the brewery’s Competitive Tickling, a saison with lavender and rosemary, and Shark! Shark! IPA.
Societe Brewing Company’s impressive beers and setup.
Amplified Ale Works, representing in style.
Home Brewing Company at the Beer Garden at The Lodge at Torrey Pines.
TAPS Brunch
Sunday Brunch at TAPS Fish House & Brewery.
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TAPS Fish House and Brewery currently has locations in Irvine, Brea and Corona. Fine dining and fresh craft beer are available daily, but TAPS Sunday Brunch is definitely worth checking out. The brunch setting gives one an opportunity to taste and numerous dishes prepared by TAPS’ upscale culinary staff. On the liquid side of the weekly brunch, options include bottomless mimosas and champagne, or your choice of two TAPS brewed beers. Craft cocktails, while not included in the reasonably priced brunch, provide compelling spirited-side choices. Included food choices abound. The buffet portion is limitless. On a recent Sunday, selections in the salad and fresh seafood section included chilled oysters, crab legs, shrimp, calamari salad and fresh fruit. Smoked salmon and other baked fish dishes were also available. More-traditional breakfast items include an omelet station, pancakes, bacon & sausage and eggs Benedict.
Fresh pasta dishes and many savory items were also available, as well as the three-stage carving station that included pork belly, brisket and Andouille sausage. Alongside was an artisanal charcuterie and cheeses area. In addition to all of that, as well as the dessert section (with chocolate fountains), there were also 10 menu items available (and included) for ordering. Since this reporter was rapidly approaching appetite limit, only one selection was made from the menu. The house-made brisket hash made with 48-hour smoked brisket proved a satisfying choice. The potted egg with Maldon sea salt, breakfast carbonara, carnitas y sopas, caprese paloncino and Korean rice porridge would have to wait until next time. TAPS gift cards are now available for the holidays. TAPS is also running a concurrent promotion through the end of December that will give you a complimentary brunch card when you purchase a $100 gift card!
December 2017 I The SoCal Food & Beverage Professional 21
Talking Shop
with Chica’s Lorena Garcia and John Kunkel
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
photo courtesy Chica
Lorena Garcia
As one of the country’s top celebrity chefs, Lorena Garcia is best known for her television roles on Top Chef Masters, America’s Next Great Restaurant, and multiple shows on Telemundo. In May she opened Chica at The Venetian and became the first female celebrity Latin chef to grace the Vegas Strip. While she was in town last month we sat down to chat with her about her transition from law to the culinary profession, what it’s like to be on a reality competition TV show and some of the dishes she has created at Chica. You grew up in Venezuela. What led to you coming to the US? We used to come to Miami every summer and it was always a dream of mine that after I graduated from high school, I wanted to come to the States. But that didn’t happen. I went to law school and as soon as I finished, my family moved to Miami and I came with them. How did you transition from earning a law degree to becoming a chef? I came from a family of attorneys so my mother said to me, “You are going to law school,” which I did. But I always found an excuse to be in the kitchen and loved cooking for friends and realized I wasn’t passionate about law and wanted to follow my passion. I attended the Johnson & Wales culinary school, which had a campus in Miami. It was risky, but the best decision I ever made in my life. How would you describe your cooking? Fresh, modern, Latin. It is the compilation of all the Latin cultures. When we talk about Mexican, Peruvian, Venezuelan or Argentinean cuisine, it is one culture in which we have a melting pot of ingredients and
commonality of techniques. There are many similar dishes and ingredients in all of South America and I think that unifies our culture here in the United States. Can you give us some examples of dishes at Chica that reflect these influences? I wanted to make a menu with dishes reflecting places I’ve lived. We use Peruvian corn, salsa verde from Mexico and everyone as soon as they sit down at their table receives a basket of arepas, which are a biscuit using corn instead of flour from Venezuela. You are the first female celebrity Latin chef to helm a kitchen on the Vegas Strip. How do you feel about that? Incredibly proud, surprised and extremely happy to be able to have the opportunity with the blessing of my partners, to have a presence in Las Vegas, and to be at The Venetian, which I think is one of the best properties on the Strip. To be somewhere of this caliber, it’s really a dream come true. You are well known for your appearances on Top Chef Masters and America’s Next Great Restaurant. What’s it like appearing on a competition reality show? There is nothing you can do to prepare for this. It’s an experience like no other, very intense and with no days off for two months, cooking a ridiculous amount of food. It allows you to be creative, think on your feet and shows you what you are made of. You still oversee your restaurant operations in the Miami, Dallas and Atlanta airports. How do balance your time overseeing them and Chica?
22 The SoCal Food & Beverage Professional I December 2017
We do nothing alone; we are part of a fantastic team that makes everything happen. I spend time in Las Vegas as much as I can and come here once a month for three or four days. What are some of the dishes you like to eat at your restaurants? We have home cooking that is flavorful, good food. At my restaurants we serve arepas in different recipes and presentations. The ceviches are incredible; I like our mac con queso, which is my version of mac n cheese, but with corn instead of pasta; we have amazing moles; herb-crusted rack of lamb; marinated chicken rotisserie; short rib cooked long and slow; and black eyed pea mash. After having a restaurant here in Las Vegas now, what do you think of Las Vegas as a food destination? As John Kunkel says, “Being good is not good enough, you have to be great.” In Las Vegas you have to be excellent because there is the largest concentration of incredible restaurants and names of chefs. What do you like to do with your free time? I have a two year old, so there is no such thing. I try to sleep when he does, but that rarely happens. Spending time with my family fulfills me tremendously. I’m also working on a book about cooking for children with 100150 recipes that teaches moms what to eat when they are pregnant and what to feed their children to train their palate so they are not a picky eater. www.socalfnbpro.com
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John K unkel
photo courtesy 50 Eggs
At age 46 John Kunkel has accomplished more than most do in a lifetime, first developing the successful Lime Fresh fast-casual concept in Florida and later selling it and founding his Miami-based 50 Eggs restaurant group, which includes Yardbird Southern Table and Bar and Chica, both at The Venetian on the Vegas Strip. We sat down with him to learn about his backstory, philosophy of restaurant concept creation and how he came up with the interesting 50 Eggs moniker How did you become a chef? My first job when I was15 was as a dishwasher and then a line cook, and have since worked every job in the restaurant business; so I appreciate how important every role is. You’ve accomplished a lot at a fairly young age, first with developing your Lime Fresh fast-casual concept into a very successful chain and then doing the same with your 50 Eggs restaurant group. To what do you attribute your success in developing highly successful restaurants? Tenacity. I never give up, and have conviction, because there are a lot of obstacles in this business and a lot of restaurants fail. It’s all I know and it’s definitely a calling. I don’t know how to do anything else. How did you come up with the name 50 eggs? Back to that hard headedness and tenacity. About the time I was starting the group I watched the Paul Newman movie Cool Hand Luke, where he eats 50 eggs, but in multiple scenes he shows tenacity and never gives up. What locations do you have restaurants in? We have four different concepts with locations in Miami, Las Vegas, Singapore and one opening soon in L.A. and are considering new restaurants in D.C., Chicago, Denver, Hong Kong and London. You’ve branched out from Miami to expand with Yardbird in Las Vegas and now Chica; how come you chose Las Vegas? We first got a call from MGM, but it wasn’t the right fit. Later I talked with Patrick Lange (Vice President of Global Restaurant and Nightlife Development for the Las Vegas Sands Corp.) and he was our champion and wanted us. Management said no at first, but I kept plugging away and eventually they agreed. Las Vegas is scary because it’s a highly competitive market. There are amazing food and beverage people in this town and we found an amazingly high quality staff. How would you describe the cuisine of Yardbird and Chica. Are there any similarities between the two as far as philosophy or what you are trying to accomplish? Yardbird represents all things Southern and you feel like you are in the South. Chica is a celebration of all things Latin with high energy. Similarities are the passion and great people at both. We want to do it right and we connect back-of-the-house with front-of-the-house. How did your association with Lorena Garcia come about? Funny story. I had a house in Miami I was selling and she and her partner looked at it and while they didn’t end up buying the house, we all hit it off and became friends. This was well before she appeared on Top Chef. We’ve remained friends and I knew she’d be a perfect fit for Chica. I really enjoy working with her. She’s a very positive person, super high energy, loves cooking in the kitchen and loves talking to people. I can’t say enough good things about her. I must commend you on deciding to feature a tap line-up at Yardbird consisting 100% of beers brewed in Nevada. What motivated you to do that and what is your opinion of local Vegas beer? We started as a local restaurant in Miami and embraced the local audience. Vegas beer is awesome. We have great local artisans who are doing great stuff, so why go elsewhere. And we’ve taken the same approach at Chica. What are some of the dishes you like to eat when you dine at your restaurants? I gravitate towards specials and what’s new and love our rotisserie dishes. I’m really obsessed with the food at Chica right now. It’s one of the best things we’ve ever done as a company. What are the future plans for 50 Eggs? Do you have any more Vegas openings in the works? As a concept creator, I always have something cooking. It would be a totally different concept, but it’s about 18 months down the road. We have a great relationship with The Venetian/Palazzo and I’d love to stick with them if we have the option.
After having a restaurant here in Las Vegas for a few years now, what do you think of Las Vegas as a food destination? Las Vegas has so many choices and representation and has become a dining destination where you can find great places on or off the Strip. The days of chain restaurants dominating the town are gone and craft cocktail bars and programs are taking off as well. What do you like to do with your free time? I am an avid water enthusiast and like anything in the ocean such as surfing, free diving and spear fishing. Living in Miami I get a chance to do that but I also travel quite a bit. December 2017 I The SoCal Food & Beverage Professional 23
Human Resources Insights
By Linda Westcott-Bernstein 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 Holidays… A Time for Reflection, Appreciation and Compassion I was conducting a meeting a few days ago at one of our locations and in the process was talking to several of our frontline employees. In many ways, these people have the toughest job of all—dealing with difficultto-please guests—and they seem to get very little credit or appreciation for it. But the thing that I found most insightful was the content of their conversations, which ranged from stories about their personal lives and their financial situations, to poignant moments about family traditions and holidays. One young lady was discussing how her life, and that of her kids, was about to change dramatically because their daddy was coming home after 6 months in jail. She had four children at home under the age of seven and one more on the way. She makes $10 per hour at her 30-hour a week job, has all those mouths to feed, and still manages to get to work on time. I remember thinking to myself—Where can you live for under $500 a month? Who watches her children while she is at work? How does she find the energy to do it all? I wanted to ask her more questions. I overheard another guy, who washes dishes for a living, talking about how he was not going to be able to make his rent this month and that he worried about how he was going to keep a roof over his son and wife’s head. He said that he didn’t want to be back out on the street again, since he had been living there before he got married and had a kid. I stood there for a moment trying to imagine what “living on the street” is like. It really frightened me that this guy, anyone for that matter, could be just a short paycheck away from homelessness. Another employee was talking about her traditional holiday-type celebration in her Spanish household. I asked her what foods she makes and how many people came over for her meal. She responded that she has about 15 people whom she cooks for and that all 15 of them live in the same house with her. In her home it includes her family of five, her parents, grandmother, sister and her husband and their kids, and her husband’s brother and his family. She told me that it was a small house but that they
do have four bedrooms—which is nice. I couldn’t imagine how they all manage to fit into one small home. After listening to these stories that day, I found that I could not get the images and details out of my mind. I began to wonder if this is the norm these days where day-to-day life is so challenging and on-the-edge for the average American. I found myself thinking—it doesn’t seem right! How could we make it better for the “little guy or gal” who seems to almost be invisible, like a fixture in a store, to their supervisor or manager? What can we do for them? Well, after some thought, here’s what I think that we need to do more of… 1. Pay attention to our employee’s contributions and reward them— even with small rewards—like an incremental increase or deserved promotion, and maybe a few great big “thank-yous”! 2. Stop, look, and listen—make time, especially during the holidays, to notice people, say “thank you” with sincerity and show some genuine caring by taking the time to listen and then respond with kindness. 3. Be thankful for what we have and then share some of those blessings with others—give of your time and money, and show compassion in a variety of ways including volunteering, donating, joining in on activities in the community and just being there for others in their time of need. At this special time of year when our thoughts are of family and togetherness, we need to focus our attention on those less fortunate, and give not only from our wallets, but from our hearts. We should extend our generosity beyond the boundaries of our home and move it into the communities and families where it is needed. I have found that the most wonderful thing about human kindness is that it is driven by our compassion and desire to help others. Happy Holidays!
HR Question of the month:
Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.
24 The SoCal Food & Beverage Professional I December 2017
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Chef Talk Wonderful Watermelon
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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.
cost effective than the other types. The most expensive ones are a type grown in Japan that are actually square. They are grown in glass boxes that control their shape. They also come in a pyramid shape, but these are less popular. This type is the newest type, coming out in the early 2000s. Advantages of this type are easy packing in crates and much easier to cut and peel. Another set of varietals include the yellow and orange fleshed fruit which are sweeter than other varieties. These grow to 10 to 30 pounds, and certainly would add plate appeal when used. Here are some fun facts about watermelon. Watermelons were first harvested in Egypt in 3,000 BCE. They contain 92% water. Early explorers used them as canteens. The largest one grown was 350.5 pounds in Tennessee in the year 2013. There are 1,200 varieties of watermelon that are grown in 96 countries. The United States is the 6th largest producer of watermelon, growing mostly in Texas, Florida, California, Indiana and Georgia. The largest grower in the world is China with almost 75 million tons, almost 19 times more than the next largest grower, Turkey, with almost 4 million tons.
4310 W Tompkins Ave Las Vegas, NV 89103
702-645-0049
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I never really thought about it until someone recently asked me, “Is watermelon a fruit or a vegetable?” I always thought of it as a fruit but I started to look into it to give an informed answer. I was curious why someone would think otherwise. After I did some research I learned that this is not a new question. Apparently this question has been asked for many years. Here is what I found out: It can be classified as either. It is likened to a fruit as it is compared to a pepper, pumpkin or tomatoes, which are all grown on a vine. This vine originated in Africa. It is also likened to a vegetable. Since the watermelon is in the gourd family it could be classified as a vegetable. It is grown using the same principles as a vegetable so some may consider it a vegetable. Another controversy on this issue comes from the uses of the watermelon. Here in the West we think of watermelon as a fruit because of the way we eat it. In parts of Asia the rind is cooked as a stir-fry, stew or it is pickled like in Russia, making it seem more like a vegetable. Adding to the controversy, in 2007 the Oklahoma State Senate named the watermelon the state vegetable. A watermelon is about 70% flesh and 30% rind. If you are not using the rind it is a great item for a compost pile, but it should be cut into small pieces. To grow watermelon you need only three things: water, sun and bees which are used to pollinate the yellow flowers. They are usually grown by farmers in rows about ten feet apart in beds built up about 8 inches from the ground. Once pollinated the plant will grow outward six to eight feet in the first thirty days and will produce small watermelons in the next month. One month later, after about 90 days the watermelons are ready for harvest. When shopping for a watermelon there are some factors to keep in mind. You should look for firm ones free of blemishes. They should feel heavy due to the water content. There should also be a yellow spot on the flatter bottom side where it sat while it naturally ripened in the sun. Whole watermelon does not need to be refrigerated, but cut watermelons, like all melons, do need to be refrigerated. If you buy a whole watermelon and it was stored in a refrigerator you should store it in one or risk losing many of the nutrients due to the temperature change. Watermelon is healthy for you. It is packed with Vitamin B6 which helps the immune system, and it also contains Vitamin C which also helps the immune system. It has Potassium which is good for muscle cramps, Vitamin A which gives you healthy skin and Lycopene which has great antioxidant power. Whole watermelon can be purchased in many styles. You can get the traditional seeded watermelon which range in size from 15 to 45 pounds. Then there is the seedless watermelon which came on the market more than 50 years ago, having been created in Japan in 1939. This variety accounts for over 85% of the watermelon sold. They are a hybrid of two different types of watermelon, not a genetically modified breed. They are smaller than the seeded ones coming in at 10 to 25 pounds. You can also get the mini ones that weigh between 1 to 7 pounds. These are much less
By Chef Allen Asch
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December 2017 I The SoCal Food & Beverage Professional 25
EVENTS
AD INDEX
There are several major food & beverage events coming up in the next few months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.
Audrey Dempsey Infinity Photo 702-837-1128 www.invinity-photo.com
January 21-23 the 43rd Annual Winter Fancy Food Show at the Moscone Center in San Francisco will offer more than 80,000 specialty foods and beverages, thousands of new products and more than 1,400 exhibitors from around the globe and sessions featuring innovative thinkers in specialty food, sustainability, commerce, and food technology. www.specialtyfood.com
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Deep Eddy Vodka www.deepeddyvodka.com
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Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
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Keep Memory Alive Event Center 702-263-9797 kmaeventcenterlasvegas.com Rodney Strong Estate Vinyards www.rodneystrong.com White Soy Sauce www.whitesoysaucefood.com
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February 18-21 Catersource Show will be held earlier this year at the Las Vegas Convention Center and feature everything to do with the business of catering. If you or your company is involved in catering, or even if it isn’t, you’ll want to attend this show, even if it means just to visit the show floor and the exhibitors. https://conference.catersource.com February 24-25 The Travel & Adventure Show returns to the Los Angeles Convention Center and brings with it the Travel Taste Experience, highlighting the experience of food and beverage on visits to locations around the world. Demonstrations will be presented for visitors to have a chance to try some unique regional foods. www.travelshows.com March 19-22 the International Pizza Expo returns to the Las Vegas Convention Center with the world’s largest pizza, ingredients, products, and service expo, including demos and contests plus samplings all day long! www.pizzaexpo.com March 26-28 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
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 2017
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