The SoCal Food & Beverage Professional April 2019

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Issue 4 Volume 19

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Conference June 10-13, 2019 | Exhibit Hall June 11-13, 2019 Las Vegas Convention Center, North Hall

Discover the ProďŹ tability of Tea

April 2019

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CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER WELCOME BACK TO OUR APRIL 2019 SPRING ISSUE OF THE SOCAL FOOD & BEVERAGE PROFESSIONAL. As the weather warms up for the summer season our taste for beer, wine and food increases and we are fortunate to be in Southern California that loves all three! As you will see by our journalists’ columns this month, cold craft beer, Rose’ wine and international cuisine are high on the list this season. Please note all the upcoming Food & Beverage events happening in the region and visit them if you can.

You won’t regret it!

Cover COVER FEATURE THIS MONTH IS DEDICATED TO The 17th Annual World Tea Expo

(#WorldTeaExpo or #WTE19), the leading tradeshow focused on advancing the business of tea, which will take place June 11–13 in Las Vegas, at the Las Vegas Convention Center. The upcoming event will gather more than 3,000 international professionals from various industries, including grocers and retailers, coffee and tea houses, restaurants and foodservice, hotels, manufacturers, distributors and more.

Attendees will gain insights about tea and new ways their business can profit from it, in addition to discovering the latest trends and products. Registration and conference details are available at WorldTeaExpo.com (register early for the best rates).

makes her picks for spring wines and Rose’ telling us that, with the rough winter 5 Alice weather we have had all around the US, many of us are eager to welcome the spring

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season in, with the sunny days, beautiful flora and fauna, and of course, the warmer temperatures. With that springtime weather comes the need for the lighter, crisper wines, such as Rosé.

Confidential has Max Solano giving us a rundown on the San Francisco World 7 Spirits Spirits Championships, after having spent several days with an incredibly esteemed

and renowned panel of 47 spirits judges at the 19th Annual San Francisco World Spirits Competition. This year marks Max’s seventh year judging this competition. You can read more on Max’s experience in this Part 1 with Part 2 coming in our May issue.

month’s Product Review by our Editorial Director Bob Barnes tastes and reviews 8 This several different products. If interested in having your product reviewed, please

contact Editorial Director Bob Barnes at bob@lvfnb.com. This month Bob reviews…

ZOS Halo Wine Preserver, Daesang Kimchi Salsa, Chalk Hill 2017 Estate Sauvignon Blanc and Chamné Frosé.

Toast reviews the upcoming season with “Stop and Smell the Rosé,” reminding 14 Twinkle us that flowers are blooming and temperatures are rising, which most certainly means that our taste buds will soon turn to bright and crisp Rosés for refreshment. Rosé is a fabulous everyday wine that pairs well with a plethora of different dishes and cuisines and we are thrilled to see a growing number of options available in the market.

CHEERS! MIKE FRYER SR. EDITOR/PUBLISHER

Page 4 Hot off the Grill!

Page 12 Foodie Biz

Page 5 The Bottom Line Should I Hire Friends and Family?

Page 14 COVER FEATURE World Tea Expo 2019 Serves up a Product-filled Exhibition, Tea Education

Page6 What’s Brewing

Page 17 Spirits Confidential with Max Solano A Look Into San Francisco World Spirits Competition Part 1

Page 8 Product Review

www.socalfnbpro.com

Page 20 Brett’s Vegas View Page 21 The Restaurant Expert Managers Need a Strong Foundation

Page 22

Page 9 Twinkle Toast Stop and Smell the Rosé

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Page19 Human Resources Insights Everyone Deserves R.E.S.P.E.C.T.

Page 18 Chef Talk Cod

Page 10 Slater’s 50/50—Not Just Bacon and Burgers Anymore

Events Ad Index ACF Chefs of SoCal

April 2019 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!

Mike Fryer

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

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

Juanita Fryer

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

Juanita Aiello

Creative Director juanita@socalfnbpro.com

Bob Barnes

Editorial Director bob@socalfnbpro.com

Ben Brown

Restaurant Editor ben@socalfnbpro.com

Restaurant Editor Ben Brown covered the 40th annual Planned Parenthood Food Fare in Santa Monica, which drew in more than 2,000 guests and raised $1.3 million. Read up on the event’s restaurant partners and more in Ben’s Foodie Biz column.

Adam Rains

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

Journalist Spirits Confidential Max Solano

Journalist Good for Spooning LeAnne Notabartolo

Journalist Front & Back of the House Gael Hees

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Pat Evans

Journalist The Restaurant Expert David Scott Peters

Journalist Wine Talk Alice Swift

Journalist Sandy Korem

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalist Lisa Matney

Journalist HR Insights Linda Bernstein

Journalist Made from Scratch John Rockwell

4 The SoCal Food & Beverage Professional I April 2019

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The Bottom Line Should I Hire Friends and Family?

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@lvfnb.com or follow him @Foodie_Biz.

The restaurant world presents a multitude of opportunities to hire and work with those in your immediate circle. From bringing your child on as a server to launching a new venture with your best friend, the question of whether to pull the trigger spans across all levels of involvement and corresponding risk. And as is the case with most issues in business, there is no one right answer.

Many best practices do exist, however, to make an educated decision on whether to hire friends and family, either as employees or as business partners. Let’s take a look at a few scenarios and determine where it’s appropriate to move forward.

Hiring children

Bringing your children into the business at the service level is a relatively common practice.

Being in the business is quite convenient for summer jobs, after-school work and a necessary helping hand when nobody else is around.

Consider the following best practices when deciding whether to hire your children: • Treat them in the same way that you’d treat any of your other staff. Err on the side of caution and be harder on them. They will immediately have a target on their back as receiving special treatment, so be a driving force to alleviate this bias as much as possible.

• Hire them into a role that matches their skills and experience. If they’ve never waited tables before, then perhaps they’d best start out as a busser. www.socalfnbpro.com

• If you know a member of your staff is due for • Make sure your skill sets complement each a promotion, give them the promotion and other rather than mirror each other. Friends backfill the role with your child, assuming are often friends because they share the that it’s for a temporary role. To go in the same interests and perceptions. This is great opposite direction could be a motivator for in a social setting, but is often a recipe for that staff member to leave your business. disaster in business. Pie-in-the-sky minds Bringing your children into managerial and need someone more down to earth to counter executive roles is of course acceptable as well, lofty ideas with logic, and vice versa. Likebut is observed with a higher level of scrutiny minded founders can find themselves in a rut from the outside. You should be comfortable with no idea where they went wrong. with their ability to handle the role, as well as their ability to command authority with the rest • Verify each other’s commitment, in terms of of your staff when you’re not around. both time and money. Things will go sour as Forming business partnerships soon as one partner feels like they're getting with friends the short end of the stick. This doesn't mean Friendships that turn into business partnerships that your investment needs to be identical; a have led to spectacular success for many, and friend could simply invest some capital into conversely have destroyed friendships among the business and serve as an advisor while many more. There may come a time when a you do most of the labor. The important friend or family member wants to invest in your thing is that you’re on the same page. operation or work with you on a new endeavor.

Those opportunities have all the potential in the • Have a legal agreement that defines the world, but should be perceived with caution relationship and all terms. Nobody wants to nevertheless. go to court, but it happens all too often, and contracts are quintessential in those cases.

Consider the following when debating this kind of partnership: There are of course many more scenarios to go • Ensure that each of you are qualified for over on this topic, but these extremes should your respective roles in the business. Your represent a central mindset that covers most relationship is what has opened the door, of them. At the end of the day you want to be but now that you’re in serious conversation you should treat this like a job interview. If fair to your friends and family, your staff and you have an inkling that your counterpart yourself. Things get tough when friends and isn’t a fit, then best to call things off from family are involved, but remaining objective the beginning. You’ll risk losing both the and keeping emotion out of the equation will business and the friendship otherwise. drive the best results.

April 2019 I The SoCal Food & Beverage Professional 5

what’s

photos by David Mulvihill

BREWING

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

Docent Brewing’s Field Trip.

Docent Field Trip The beautiful grounds of Reata Park (in San Juan Capistrano) were the setting for Docent Brewing’s Field Trip, a celebration of the San Juan Capistrano brewery’s 2nd Anniversary. Over 15 local and out-stretching friend-breweries took part in providing the liquid refreshment. Docent teamed with Brew Ha Ha Productions in this effort. Team Docent, along with Cameron & Tiffany Collins and Brew Ha Ha Productions succeeded in taking it to the next level. Along with stellar beer from Docent and friends, this family welcoming event included a musical lineup that included Roses Pawn Shop, Robert Jon & the Wreck and The White Buffalo. Food from prominent OC food trucks and Heritage BBQ was also on hand. Given the confines of this ticketed event, Heritage BBQ’s food lasted well into the festival. This allowed many new to the remarkable Texas-style BBQ of Heritage to taste and enjoy. Sharing a huge plate of brisket from Heritage, perfectly prepared and wonderful, was a taste-filled experience.

This was Reata Park’s first foray into an event of this sort. The success of this day will hopefully lead to many others to come. The park’s surroundings and the day’s weather provided a pleasant and picturesque setting for Docent to celebrate its three pillars: Community, Craftsmanship

The ownership and brewing team of Docent Brewing celebrates Docent’s 2nd Anniversary.

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and Independence. The day began with a Community bike ride from Docent Brewing to the festival grounds, which began at 11:00 a.m. Those that pedaled were also provided free valet parking for their bike. ​Prior to The White Buffalo’s set, Docent’s owners and brewer took the stage. Co-owner Brian Hendon spoke on behalf of the group (co-owners Scott Cordelessa & Joe Wilshire, and brewer Bryan Giesen.

Brian began by thanking their families for their patience and support with all of the hard work that has resulted in bringing Docent Brewing to its two-year mark. He then spoke about the employees. “Next, I want to thank the machine that makes this happen, our employees and our staff: Team Docent, a very special team of people.” He explained that ‘The Machine’ is responsible for all of the moving parts that allow us, the patrons, to come into the brewery and feel at home. He continued, “Lastly, I want to thank the fuel, all of you who keep fueling this fire inside of us.”

He referenced a prominent phrase that is posted inside of the brewery, ‘Rooted in Community’. “This means a lot to us. We did this for you guys.

Cheers to all of you. Thank you so much!”

N’owt But Stout That following weekend (St. Patrick’s Day weekend), Yorkshire Square Brewery and the Los Angeles County Brewers Guild collaborated to present YSB’s Second Annual N’owt But Stout Festival. In this age and overkill attributed to the hazy/ juicy IPA craze, it’s nice to be able to choose a worthy alternative. This now-annual celebration of dark brews included beers from over 25 invited breweries, along with a select few cask brews from host Yorkshire Square and Brewer Andy Black.

YSB provided the only light-colored beer of the day, its coveted Early Doors pub bitter. Other YSB brews included At Last The 1948 Mild, a traditional British dark mild, Wuthering Stout oatmeal stout and Castle Dangerous 2019, an export stout. At over 8% ABV, Castle Dangerous definitely clocks in above Yorkshire Square’s typical session-able traditional brews.

The lighter British, Irish and Scottish-style offerings from guest breweries included dry stouts from Bagby Beer, Figueroa Mountain, Firestone Walker Propagator and Green Cheek Beer Co (on cask). Oatmeal stouts included Stereo Brewing Company’s multiple Great American Beer Festival winner, Wall of Sound, which also won YSB’s people’s choice www.socalfnbpro.com

Jerrod Larsen (Tustin Brewing), Rick Smets (Stereo Brewing), Andy Black (Yorkshire Square) and Danny Gaskets (Smog City) at Yorkshire Square’s 2nd N’owt But Stout Fest.

award at last year’s N’owt. Oatmeal stouts were also flowing from Burbank’s Trustworthy Brewing Co and Gardena’s State brewing.

Katherine Mary’s Irish Stout, from Tustin Brewing Company, was brewed

by Jerrod Larsen as a tribute to TBC crew member Katherine Mary Gallagher, who left us way too soon.

Additional stouts came from Arts District, Home (both a dark and a sweet stout served on cask) Smog City, King Harbor (wood aged dry), Eagle Rock (smoked) and El Segundo.

Porters were also on the menu. In addition to its brown ale, Institution Ale Co. brought its Robust Porter. Burnin Daylight, Mumford Brewing and Simmzy’s Burbank were sporting American porters.

And, it wouldn’t be a festival without some stronger and/or stranger brews. Bravery Brewing possessed barrel-aged old ale and Russian Imperial stout. Riip Beer Company served barrel-aged Imperial stout.

Imperial stouts were also on hand at the Highland Park Brewery and Transplants Brewing stations. Los Angeles Ale Works dispensed a barrelaged oatmeal stout. Cellador Ales, staying true to its wild-side, created a barrel-aged sour stout.

Beachwood Brewing’s Black IPA and Mikkeller San Diego’s barrel-aged Baltic porter, along with others provided additional contrast in expanding the stout theme.

On the music front, the set performed by Vagrant Nation gave folks an entertaining mash-up of traditional Irish and fast-moving drinking music from the Isles to entice the crowd. It was fun to watch the coherent transition from trad Irish step dance to mosh pit.

Yorkshire Square’s 2nd N’owt But Stout Fest.

L.A. Brewers Guild representing at the 2nd N’owt But Stout Fest.

Noble 10 The weekends in March were indeed full. Anaheim’s Noble Ale Works celebrated its 10th Anniversary on March 23. Beer-wise, many variations of new beers and those Noble fans have grown to love were dispensed during the celebration.

At the forefront, Noble’s ever-popular Naughty Sauce came in its pure form, and the following variants: Two incorporated ThunderKing Coffee; one with Dark Side of the Moon coffee and the other with Positive Morning Attitude coffee. Mostra Coffee’s Ghost Espresso plus cinnamon were combined in another. Additionally, Yoga Pants (Naughty Sauce with pumpkin spice), Bean Bump (Noble’s much-more-naughty 12.7% ABV Imperial Naughty Sauce) and a White Russian variation of Bean Bump were also served.

Noble’s candy beers included Imperial candy bar stouts (Almond Joy, Smores, Butterfinger, and PB&J). Cereal milk stouts included Fruity Pebbles, Cap’n Crunch, Golden Grahams and Cinnamon Toast Crunch milk stout. How about a sour beer with Skittles, Grape Jolly Rancher beer, or lemonade and Kool-Aid beers? Hot pepper beers included a Serrano lager and Spicy Marg, which incorporated lime zest, salt and habaneros.

Along with many other beers, Hazy IPAs, cask IPAs, session IPAs and West Coast IPAs rounded out the day’s offerings. Congrats on 10 years Noble Ale Works! www.socalfnbpro.com

April 2019 I The SoCal Food & Beverage Professional 7

Product Review

By Bob Barnes

ZOS Halo Wine Preserver Ever opened a great bottle of wine and forced yourself to drink it all within a day or two before it went bad? Or chose not to open an expensive bottle because you didn’t want it go bad before you could get your money’s worth out of it? Now there may be a solution. The ZOS Halo Wine Preserver utilizes a cartridge containing a nontoxic material which absorbs 100% of the oxygen in the wine bottle, stopping the oxidation process, to extend the life of wine for up to 2 months. Included is a test indicator light which will turn bright green or red indicating if the cartridge is still good, or ready for replacement. My unscientific test was on a very high quality bottle of wine that I opened, enjoyed a glass, and after inserting the ZOS into the bottle opening, re-tasted once a week for three weeks, and did not find any discernable difference in quality. Some caveats are: while it fits most 750 ml bottles, some larger screw cap necks and oversized bottles are not compatible; and the price, which is $75 (but almost half that much on Amazon) and $15 for replacement cartridges (last up to a dozen or so bottles, depending on usage). But you may find it worth the investment not to waste a pricy bottle, and give you the luxury of enjoying a glass at intervals greater than a few days. zos.wine

Daesang Kimchi Salsas Kimchi is one of the most treasured foods in Korean culture and a staple in Korean cuisine. To make it easy for you to obtain kimchi without having to take the time to ferment the vegetables, Daesang America has several variations ready for you to access by merely opening a jar. The Daesang company, founded in 1956 and headquartered in South Korea, has grown to be one of the world’s largest producers of fermented food products for every-day consumers. I sampled three of its newly-launched salsa products, part of its O’Food collection, and found each to have its own distinct flavor: Kimchi Salsa Tomato & Garlic, made with Napa cabbage, red pepper powder, garlic, onion, tomato and with a bit of jalapeno to give it a spicy punch; Gochujang Salsa—more intense heat, containing tomato, jalapeno, garlic and onion; and Kimchi Salsa Green Pepper & Onion— slight heat, with the main ingredient being kimchi with salted Napa cabbage, along with radish, garlic, bell pepper, ginger and jalapeno. All are only 10 calories per 2 Tbsp serving and make it easy to incorporate into your culinary creations, whether prepared at home or in a professional kitchen. I enjoyed all three, with each making me want to sample more, but also wanting to experiment with them in a dish of my creation.

Chalk Hill 2017 Estate Sauvignon Blanc The award-winning Chalk Hill Estate Vineyards & Winery, located in Healdsburg, CA, has distinguished itself as one of the leaders in the industry, producing some of the finest Sauvignon Blancs in the world. The Chalk Hill 2017 Estate Sauvignon Blanc is a blend of 90% Sauvignon Blanc, 4% Sauvignon Gris, 3% Sauvignon Musqué and 3% Semillon, a mix that adds layers of flavors to the wine. The wine is aged in a combination of neutral and new French oak and stainless steel, with a bi-weekly bâttonage for the first three months. The result is a luscious, crisp and refreshing wine with flavors of grapefruit, honeydew and lime that is both harmonious and complex. The winery describes it as a versatile wine that pairs well with anything from fresh salads and sautéed vegetables to grilled seafood and pasta, or to be enjoyed as an aperitif. www.chalkhill.com

Chanmé Frosé A somewhat new wine drinking experience is the Frosé, which as the name implies, is a rosé wine meant to drink frozen. Chanmé Frosé, made with 100% real California Rosé wine and natural flavors, is packaged in an easy to transport 10 oz ready-to-drink container with a top designed to fit a straw into, so no need to blend anything or clean up after. Directions are to freeze, squeeze and Frosé and after doing so I can see how one could make this into a daily habit, especially during the hotter seasons. Plus, at only 6.9% ABV the tagline “Frosé All Day” is a possibility to consider, and after enjoying it found myself disappointed I only had one packet. www.frozeallday.com

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Twinkle Toast Stop and Smell the Rosé

By Erin Cooper & Christine Vanover Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus.

Both women are Territory Managers for the Resort Wine Team at Southern Glazer’s Wine & Spirits, members of Women Gone Wine and the founders of Twinkle Toast. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV

Italian winemaking.” Tormaresca means “towers by the sea” and refers to the many seaside watch towers along the Adriatic Sea. What is your favorite food pairing with it?

Negroamaro is known for its signature minerality and this wine offers flavors of strawberry and raspberry with balanced acidity. My favorite pairing is with a spicy seafood pasta dish or as an aperitif.

2017 Bieler Pere & Fils Sabine Rosé Jay Martino: Trinchero Family Estates Portfolio Specialist photo by Erincooperphotography.com

Where can one find this rosé in the market?

It is on-premise focused with no retail presence. We are really looking to provide a classic style rosé that is for everyone, every day.

There are a plethora rosés in the market and many producers have forgotten that rosé should not only be of great quality but also be inexpensive as they are meant to be consumed on a daily basis. The clever slogan, “Rosé All Day,” that our society has adopted cannot be achieved with the rising prices in this category. Fortunately, Bieler Sabine Rosé allows one to enjoy the true essence of what a rosé should be without breaking the bank.

Flowers are blooming and temperatures are their art. We know we’re working in an rising which most certainly means that our taste unusual medium. That’s part of the fun. Cans buds will soon turn to bright and crisp rosés for are changing the way we experience wine. refreshment. Rosé is a fabulous everyday wine They’re pushing us outdoors to savor every that pairs well with a plethora of different dishes refreshing sip under an open sky. and cuisines and we are thrilled to see a growing What is your favorite food pairing with it? number of options available in the market. We recently caught up with a few of our local supplier Pair it with a fresh summer salad, or try it Which grape varietals are included in it? partners and discussed their current favorites in with tangy goat cheese.

41% Grenache, 20% Syrah, 19% Cinsault, this flourishing category.

2017 Tormaresca Calafuria Rosé 15% Cabernet Sauvignon and 5% Rolle

Crafters Union Rosé Brian Singleton: District Manager for Josh Wiley: NV Field Sales Manager, Ste Michelle Wine Estates—Nevada Are there any “fun facts” available about the winery or winemaker?

On-Premise What makes this rosé stand out from others

Is this rosé more retail or on-premise focused?

Both. It is perfect for pools, golf courses and patios for on-premise and is also the ultimate companion for a weekend hike, backyard bar-b-que or a lounge day by the pool. Crafters Union Rosé is a premium wine that blends artistry and craftsmanship with everyday life, and brings that quality to a can.

Which grape varietals are included in it?

A blend of varietals crafted to bring you a crisp, fresh wine, full of flavor.

Are there any “fun facts” available about the winery or winemaker?

It takes a certain amount of vision and artisan ingenuity to choose the right grapes and transform them into a deliciously uncommon wine. To imagine a visual representation of what that wine is at its core. Crafters Union is the culmination of grape growers, winemakers, designers, artists—true crafters—who put a bit of themselves into www.socalfnbpro.com

Charles Bieler’s rosé connection goes in the market? back to the early 1990s, when his father, In a vast sea of domestic rosé and countless Philippe Bieler, founded Chateau Routas, options from Provence, this rosé captures an acclaimed producer of Grenache-based the essence and flavors of Salento in Puglia. rosé and red wine in the Coteaux Varois One hundred percent estate grown fruit from the indigenous Italian grape varietal, region of Provence. In 1998, they brought Negroamaro, helps set this option apart from their dry rosé to the United States at a time others in the market. The 2017 vintage was when Americans perceived all rosé as sweet also included in Wine Spectator’s 100 Top wine for the unrefined palate. Charles rode around in a Pink Cadillac touting the nuance Values of 2018. and complexity of rosé until he turned this Which grape varietals are included in it? misconception on its head.

100% Estate Grown Negroamaro from What is your favorite food pairing with it?

Masseria Maime I love rosé with Thai food. Traditional Pad Are there any “fun facts” available about Thai, Larb, Tom Yum Goong, Khao Pad the winery or winemaker?

(Fried Rice), Pad Krapow Moo Saap, Yam Cala, meaning bay, and furia, meaning Nua, and the list goes on. fury, was inspired by the 700+ bays and What would you describe as the ideal inlets dotting the coast of Southern Italy in moment or environment to enjoy this rosé?

Puglia, the “heel of the boot.” Tormaresca I think nothing says rosé more than pool was founded by the Antinori family in 1998. season. Whether it is poolside, in a cabana The family has been in the wine industry at a day club or in the comfort of your own for over 630 years and 26 generations and is commonly touted as the “first family of backyard, I say “yes way to rosé!”

April 2019 I The SoCal Food & Beverage Professional 9

Slater’s 50/50

Not Just Bacon and Burgers Anymore

By Bob Barnes and Ben Brown Photos courtesy Slater’s 50/50

Slater’s 50/50 rose to fame with its delectable half beef, half bacon patties, then spread across California and neighboring states with a tried and true mantra of burgers, bacon and beer…extra emphasis on the bacon. Now, in an effort to appeal to more of the masses, Slater’s is branching slowly and methodically out of its core menu offerings. New entrees and seasonal menus reach a broad spectrum of palates, with plenty of—dare we say— [more] healthful options.

While some seasonal offerings may have changed since the time of this writing, expect a lot more green and a lot fewer carbs than you’re used to on a traditionally heavy menu. Bun-less burger bowls have made their debut, and will likely continue in some form or another. The ‘impossible’ vegetarian patty is also an option for any burger on the menu. Slater’s is also putting solid emphasis on ahi tuna in appetizers and salads.

Those still seeking decadence should fear not. Slater’s is still going full throttle with unreal burgers, some of the best milkshakes out there and more bacon than you know what to do with. Hard to argue with the lone star smoke burger, complete with bbq sauce, garlic aioli and thick onion rings stacked high, or the sriracha burger, which uses enough of its namesake ingredient to make that happy birthday shake all the more necessary.

Not all of Slater’s menu additions are healthful, showing that the franchise is staying true to its core audience that favors all things bacon. Nothing showcases this more than the bacon chocolate lava cake, finished with a large strip of bacon drizzled in chocolate and caramel. Just pretend that ordering a burger bowl will cancel it out and you’ll leave guilt-free.

The Slater’s 50/50 brand has been rapidly expanding in recent years and its locations now number 11 and can be found across Southern California, Nevada, Texas and Hawaii. We recently visited the Pasadena location, situated in Old Town in a historic building. The décor is in keeping with the older buildings of the area, with red brick walls, a high industrial ceiling, hard wood floor and large windows looking out onto the street. The eatery is designed to welcome everyone, young and old, and to make them want to 10 The SoCal Food & Beverage Professional I April 2019

stay a while, with TVs throughout tuned to sports programming, a foosball game, a claw grabber filled with stuffed toys for the kids and old school video games such as Ms. Packman.

Another main element to the design scheme are an array of a hundred or so tap handles, lest you forget one of the main things Slater’s is known for. Its taps pour 66 beers, with the majority being local SoCal beers, and having the option to choose beer flights of four beers allows one to experience more varieties without committing to a full pour of only one.

A big plus for this location is its general manager, Jordan Scott. After spending any amount of time with him you will see his passion for the brand he has adopted as his own. After starting as a busser at the Huntington Beach location he has worked his way up through the ranks. Reflecting on the new expanded menu he said, “We don’t want people who don’t like burgers to

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be left out and now we have something for everyone. We also listened to our customer comments and added some extras, such as all burgers now including fries and shakes having more of a wow factor.” The shakes are indeed wowinducing, and are now topped with items such as Twinkies, cupcake or various candies. Jordan also related that one of their most beloved menu items (which is not new) is the Slater’s Vampire Dip—roasted garlic and artichoke hearts blended with creamy melted cheese, served in a sourdough bread bowl with crispy pita and veggies for dipping.

Some of the new items we especially enjoyed were the sweet & spicy cauliflower tossed with Asian BBQ sauce, which was so delicious I wouldn’t have known or cared that it was a vegan option; ahi tuna poke nachos with sushi-grade ahi, toasted sesame seeds, pickled jalapeños, chipotle crema and chile-lime hominy piled high on crispy corn chips; and the southern fried chicken cobb salad with buttermilk fried chicken, grape tomatoes, avocado, egg and smoked bacon, of which we found the chicken so good we are recommending it be offered as a chicken finger or entree menu offering.

The company obviously has a sense of humor, as on April 1 it sent out press releases and notices on its website announcing it had gone 100% vegan and would no longer be serving beef or bacon. While it was a well-executed April Fool’s joke, the truth is the expanded menu now does have many options for everyone’s tastes, dietary restrictions or choices. If you haven’t been to a Slater’s in a while, it’s time you explored the new menu for yourself.

For a location nearest you, more information, or to view the full menu visit www.slaters5050.com.

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April 2019 I The SoCal Food & Beverage Professional 11

| Foodie Biz | Photos by Ben Brown

Planned Parenthood LA Food Fare Celebrates 40th Year The Planned Parenthood Los Angeles (PPLA) Food Fare brought in its landmark 40th year in grand fashion, bringing together some of the most noteworthy restaurants, wineries, breweries and distilleries in Los Angeles, as well as attracting major players from as far as Las Vegas. The event, held in Santa Monica’s Barker Hangar on the first Thursday in March, per tradition, drew more than 2,000 supporters and food fans and raised $1.3 million for PPLA. PPLA Food Fare 2019 Chef of the Year, Helene An of Crustacean Beverly Hills, joined PPLA Guild President Karen Morin Green in kicking off the event. An’s legendary garlic noodles were then one of the seemingly infinite offerings that welcomed guests when the Hangar’s doors opened.

Restaurants were out in full force, with staples such as Rao’s, Ayara Thai, Upper West and Momed serving up specialties from curried short rib to killer meatballs. Tacos were among the crowd favorites, with players from Border Grill and Madre to Pinches Tacos and even Firestone Walker dishing out carne asada and fusion poke creations alike. Pink’s, which joins Crustacean as one of the few restaurants that pre-dates the PPLA Food Fare itself, took pride in serving full-size ‘stretch’ dogs. Boneyard Bistro and Granville added to the event’s heavy side with brisket sliders and chicken mac ‘n’ cheese. Viviane, Salt’s Cure and Takami Sushi were just a few more of the incredible list of venues supporting PPLA with signature tastes.

Wine, beer and spirits were much abound, with the likes of Navarro Vineyards, Angel City Brewery, Craftsman Brewing Company, Kikori Whiskey and Infuse Spirits among the libation purveyors. Additional drink providers included Suja, Pasquini Coffee Co. and the ever-growing Elixir G. 12 The SoCal Food & Beverage Professional I April 2019

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.

Dessert has long been a highlight of the PPLA Food Fare, with groups like Valerie Confections, The Pie Hole and Jennifer Pennifer Bakes creating salted caramel cheesecake, bite-size Nutella pies and other decadent creations. Pazzo Gelato’s ever-changing selection, from hazelnut to raspberry white chocolate and beyond, kept people coming back.

40 years of experience has made the PPLA Food Fare one of the best-run food festivals in Los Angeles, with spectacular ambiance, a jovial crowd, and extreme attention to detail ensures lines are minimal to non-existent.

Expect PPLA Food Fare 41 to return Thursday, March 5, 2020. For more information, visit PPLAFoodFare.com.

Old Vine Café Reopens as Old Vine Kitchen and Bar in Costa Mesa Old Vine Kitchen and Bar, an Orange County favorite that began as [the award-winning] Old Vine Café in 2007, has recently reopened with a fresh look. Located in The CAMP in Costa Mesa, right next to its original location, this Italian destination holds an elevated but homey feel, where fine dining doesn’t have to sway guests from being themselves.

The redesigned restaurant features a long bar and adjacent lounge space, with an intimate dining room and heated patio. The open-space concept is tastefully sectioned using custom metalwork from sculptor Mark Gerardi.

The walls are lined with paintings by artist Paul Cole, who also handpainted the restaurant’s menu canvases.

Chef-Owner Mark McDonald has curated breakfast, lunch, dinner and happy hour menus that integrate Italian favorites, including daily hand-made pastas, with a touch of Latin and Asian influence in various places. Partner Sommelier-Owner Kate Perry completes the experience with an intriguing wine selection as well as a full cocktail program to go with that new bar. The www.socalfnbpro.com

duo comes together with four tasting menus with wine pairings, including dedicated vegetarian and vegan menus.

While the look may be new, Old Vine Kitchen and Bar picks up right where the café left off in terms of community engagement. McDonald and Perry continue to partner with local farmers, participate in nearby food and wine events, and lead twice-annual trips through Italy, known as the Splendors of Italy tours. For more information, call 714-545-1411 or visit OldVineKitchenBar.com.

The Raymond 1886: A Historic Pasadena Brunch Once the guest cottage of the famed Raymond Hotel, an abode with celebrity allure since its founding during the place’s namesake year, The Raymond 1886 transitioned into an eatery more than 30 years ago and continues a rich legacy of hospitality in South Pasadena. Now with a new chef at the helm and an ever-evolving menu, this historic destination melds LA’s evolving culture with its iconic past.

Quaint and cozy fill every room in this labyrinth of a structure—which seems about three times the size of its true square footage—with dark wood and rustic features emulating a true 19th century feel. A new patio is found outside each window, each secluded and intimate in its own right, with small fountains casting a tranquil background chorus. The crowd spans across young families, elderly couples and large millennial groups, but the one thing they all have in common is the desire to sleep in: The brunch rush doesn’t start until about noon.

The menu is every bit as classy as you’d expect, with a healthy touch of fun added to your brunch classics. Executive Chef Jon Hung, younger brother of acclaimed LA Chef Michael Hung, is proving that there’s just something in the water for that family to produce such culinary talent. Delightfully tender steak and shoestring frites, heavenly biscuits topped with rich chorizo and perfectly cooked eggs, and a Dutch baby German pancake with seasonal berries and whipped cream create a spectrum of flavor for the palate to choose from.

Hung does get a slap on the wrist for his ‘al pastor’ breakfast burrito, which places just a paltry amount of meat atop an enormous burrito that should be filled with fewer [albeit delicious] eggs and more of that great pork. But he mostly makes up for it with his devotion to wholesome ingredients and scratch-made sauces. His pastry chef also churns out a decadent cinnamon roll…order extra cream cheese frosting!

Bar 1886, or just ‘The 1886,’ delivers an equally high-end cocktail program, plugging deep flavor into some very strong drinks. You’ll find your classic Bloody Mary, a mimosa sweetened with housemade curacao, and a beautiful Ramos fizz gin, a play on the sloe gin fizz, with whipped egg white orange peel to look like a sunny side up egg when viewed from the top. For more information call 626-441-3136 or visit TheRaymond.com.

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April 2019 I The SoCal Food & Beverage Professional 13

World Tea Expo 2019 Serves up a Product-filled Exhibition, Tea Education

Las Vegas Event to Attract More Than 3,000 Including Foodservice, Restaurant and Hospitality Professionals The 17th Annual World Tea Expo (#WorldTeaExpo or #WTE19), the leading tradeshow focused on advancing the business of tea, will take place June 11–13 in Las Vegas, Nev. at the Las Vegas Convention Center (with a pre-conference program on June 10).

The upcoming event will gather more than 3,000 international professionals from various industries, including grocers and retailers, coffee and tea houses, restaurants and foodservice, hotels, manufacturers, distributors and more.

Attendees will gain insights about tea and new ways their business can profit from it, in addition to discovering the latest trends and products.

Registration and conference details are available at WorldTeaExpo. com (register early for the best rates).

World Tea Expo will feature hundreds of new tea products during

the three-day expo, an in-depth educational program with more than 50 sessions, and several new additions, including the “Tea Business Boot Camp: Advanced,” a new “Origins Tasting Tour” with a chance to win a trip to a tea-growing region and a special closing party with The World Tea & Music Festival, among other highlights.

Samantha Hammer, the World Tea Expo event director and World Tea brand leader, said, “World Tea Expo is the preeminent, global event for the tea community and vertical markets that sell, serve, manufacture or distribute tea. Each year, we’re thrilled to showcase the latest tea innovations, explore important tea issues, and focus on businessbuilding strategies. The event is a must-attend for networking, conducting deals and celebrating tea with leading professionals from more than 50 countries.”

To learn more and to register for World Tea Expo, visit WorldTeaExpo.com.

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Highlights and New for 2019: “Tea Business Boot Camp: Advanced”–Following the success of “Tea Business Boot Camp,” and by popular demand from participants, World Tea Expo has developed a “Tea Business Boot Camp: Advanced” program with a more detailed series of tea-specific business courses and mentoring sessions. The new pre-conference workshop, taking place on June 10, will feature a varied group of successful professionals from the tea world with a series of in-depth lectures on the many aspects of taking a tea business to the next level. This second-level course also offers participants the opportunity to sit down with veteran tea professionals to discuss issues specific to their own businesses in an afternoon of group and private mentoring sessions. “Tea Business Boot Camp: Beginners” will also take place during the pre-conference schedule on June 10.

The New “Origins Tasting Tour Workshop” with a Chance to Win a Trip to Origin–World Tea Expo’s popular “Origins Tasting Tour” will take attendees on a new, interactive and educational “tour” of some of the most important tea growing regions in the world. This year’s program will cover tea estates and teas from China, India, Sri Lanka, Japan, Nepal, Taiwan and Korea. Jane Pettigrew, author of World of Tea, will emcee the program, and each region will be presented by a different tea industry leader. New for 2019–attendees of the “Origins Tasting Tour” will have three chances to win origin trips to India, Korea and Nepal (see details at the World Tea Expo website).

“World Tea Expo’s Origins Tasting Tour has been a popular, sought-after ticket and an often sold-out event pre-conference program,” said Jeni Dodd, CEO and founder of Jeni Dodd Tea, and a presenter at the Origins Tasting Tour. “I’m delighted to be a part of the ‘Tour,’ and I look forward to guiding participants on an amazing journey.”

New Hospitality and Foodservice Educational Track–World Tea Expo 2019 will also feature numerous tea educational sessions geared towards hospitality and restaurants/foodservice. Some of the topics include: “Presenting Tea Like Wine: For Restaurants and Their Customers”; “Training for Tea: How to Build Partnerships with Sommeliers and Restaurants”; “Tea by the Numbers–How Tea Can Be a Restaurant’s Highest Profit Center”; and “How to Craft a Tea Cocktail Program.”

The World’s Rarest Teas: An Exclusive Tasting Event–This intimate tasting event, on Wednesday, June 13, from 8 to 9:30 p.m., presents a carefully selected sequence of teas from around the world. Curated by professional tea taster Kevin Gascoyne, one of the owners of Camellia Sinensis, the experience will feature some of the rarest and most exclusive batches of teas.

Closing Party with The World Tea & Music Festival–World Tea Expo will wrap-up the conference and expo with a celebration of tea with The World Tea & Music Festival, an annual event in Las Vegas. The closing party will feature food from Las Vegas-based tea supporting chefs, non-branded tea service, wine and limited cocktail options, interactive tea education, live music and entertainment, and more. The event will take place at the Tealet tea warehouse in Las Vegas on Thursday, June 13, from 7–11:59 p.m. All conference participants are welcome to attend ($30 fee with registration).

Tea Masters Cup

World Tea Expo also partnered with the American Specialty Tea Alliance (ASTA) to hold the first U.S. national qualifying round of the Tea Masters Cup (TMC) at the expo in Las Vegas.

“The start of the Tea Masters Cup competitions in the United States is a landmark movement,” said Tony Gebely, the executive director of the

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American Specialty Tea Alliance. “We’re thrilled to bring this event to World Tea Expo and to the USA. The American market is one of the most valued markets in the world, and the development of global tea culture is largely due to the development of trends here. Moreover, the demand for an international platform for the professional growth of tea specialists has never been greater. The Tea Masters Cup serves as that platform, and the United States serves as beacon for tea style and trends; thus, U.S. participation will drive momentum in the wave of popularity that this historical drink, tea, is currently experiencing.”

Hammer said, “Having the United States be a part of the Tea Masters Cup–especially at World Tea Expo and within that community–is an important step toward furthering the art and craft of professional tea preparation in our country and abroad. World Tea Expo is excited to be a part of the team making this happen, and we’re proud to host the competition this June in Las Vegas.”

ASTA, which recently took over the functions of the national body of Tea Masters Cup (TMC) in the United States, focuses on growing interest in specialty tea, in both the tea industry and the public, through education, collaboration, research and communication. Tea Masters Cup is a unique international system of competitions for tea professionals held in four different categories since 2013: tea preparation, tea pairing, tea mixology and tea tasting. Currently, 22 countries are registered to hold national TMC competitions. The international final of the Tea Masters Cup is held annually, following a series of qualifying championships in the participating countries. The 2018 finals took place Nov. 23-25, 2018 in Hue, Vietnam. Previous international finals were held in Turkey, South Korea and China. Visit teamasterscup.com to learn more.

Explore the Ways Tea Can Grow Your Business World Tea Expo’s product-filled exhibit hall–with hundreds of new teas, tea wares, brewing accessories and related products and services– is one of the big draws for the event. But the conference program also includes 50+ business-building educational sessions, including a new track highlighting trends and opportunities. Many of the sessions are of interest to foodservice, restaurant and hospitality professionals who want to elevate their menu and offerings through tea.

British tea taster Kevin Gascoyne, a World Tea Expo expert speaker, pointed out, “Specialty tea has never looked so promising, and no other product has the democratic affordability to reach such a wide demographic with the novelty, diversity and integrity of tea.”

Gascoyne, one of the owners of the Camellia Sinensis Tea Houses and Tea Schools of Montréal and Québec City, encourages tea entrepreneurs and others interested in the business of tea to attend the World Tea Expo Boot Camp programs on June 10 to be more successful in their endeavors.

“The 2019 Tea Business Boot Camps will explore how entrepreneurs can introduce their own tea project to the marketplace, by learning the ins and outs and best practices from tea leaders,” he said. “Our group of experienced experts from the business will share the essential elements that make a successful tea company tick.”

Rounding out World Tea Expo, the Global Tea Championship Winners Tasting Circle allows attendees to taste Global Tea Championship medalwinning teas. And the 6th Annual World Tea Awards rounds out World Tea Expo, to honor some of the best and brightest from the tea industry.

To register for World Tea Expo or for additional information, visit WorldTeaExpo.com (register early for the best rates). And be sure to follow World Tea Expo on Twitter: @worldteamedia (#WorldTeaExpo or #WTE19).

April 2019 I The SoCal Food & Beverage Professional 15

SPIRITS CONFIDENTIAL with Max Solano A Look Into San Francisco World Spirits Competition Part 1

As I am on a flight back to Las Vegas from San Francisco, I am collecting all my thoughts and emotions while they sit fresh on my mind.

I have just spent the last several days with an incredibly esteemed and renowned panel of 47 spirits judges at the 19th Annual San Francisco World Spirits Competition. This year marks my seventh year judging this competition, and based on the talent pool and well-established careers of so many of these busy judges, it truly is like herding cats when it comes time to round us all up at the Hotel Nikko for the four days of the competition.

This year’s competition boasted 2,700 + spirits entries from all categories across the globe, which will break last year’s record number of entries. It’s truly a testament to how popular and reputable this competition has become. Once all the entries have been received, the full-time competition crack staff properly stores, catalogs and splits up the spirits into their categories and sub-categories ahead of time.

As the judges congregate for breakfast on the very first morning of the competition, we get an opportunity to say hello and catch up with a lot of our colleagues that we have not seen since the previous year’s competition. Then, the Chairman of the Competition and Editor In Chief of The Tasting Panel Magazine, Anthony Dias Blue, welcomes us with his usual words of wisdom and briefs us on any changes and updates, after which the first-year judges are introduced and welcomed. Might I add, that there’s very little turnover in judge’s seats, so there is a quite lengthy waiting list of extremely highly-qualified spirits professionals that have been patiently waiting for the tap on the shoulder.

After Andy (Anthony) graces us with his speech, the Director of Spirits judges, Tony Abou-Ganim, aka “The Modern Mixologist,” provides us with a little welcome speech of his own, and we are off! The 47 spirits judges are divided this year into 15 panels consisting of 3-4 judges. Typically, the aim is to always have at least 1-2 judges on each panel who specialize in specific areas of distilled beverages to evaluate those same categories.

This competition is a beast! So much so, that the organizing committee must recruit a small army of volunteers to help with the many tasks including pouring all the spirits, serving them, clearing the glassware, resetting tables and the many other necessary duties. These volunteers are not being paid, yet we see so many of the same volunteers every single year that we’ve gotten to know them and become fond of them.

Our mini panel “E” of judges this year was www.socalfnbpro.com

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

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

headed by well-known American whiskey author and Bourbon celebrity (also, one of my closest friends) Fred Minnick, along with Whistle Pig ambassador for California and spirits expert, Tony Devencenzi. Also joining us on our panel was David Mahoney, Wine & Spirits writer for multiple magazines including Tasting Panel Magazine and Esquire. And, of course, yours truly!

There is a lead volunteer for each table with 2-3 assistant volunteers. Now that we are seated at our table, we are greeted by veteran lead volunteer, Doug, who is our dude! Doug’s primary responsibility is to manage our panel’s designated flights and keep tally of each of our overall score for each spirit we blindly taste and evaluate. The four of us receive our list of flight categories and quantities (see photo) to be tasted over the next two days before the third day, which is sweepstakes. Each of us on our panel are all tasting the same flights, one at a time, at the same time. Once each of us are all done with scoring our flight’s spirits, we summon Doug and he notes each of our individual scores one spirit at a time by giving it a medal designation that would be the average of our four scores for each spirit. It’s a little more complexed than my description, but it’s a good system and we do a thorough job in making sure each spirit gets its due diligence. We are always provided the spirits categories we taste, the ABV % of each spirit and any special notes that we may need.

Lastly, any spirit the four of us unanimously deem to deserve a Gold Medal gets a “Double Gold” designation (highest distinction) and gets a chance to be sent to sweepstakes on Sunday and compete for “Best Of….” I have outlined the information, below.

Platinum Awarded to the very few entries that receive a Double Gold medal for three consecutive years.

Double Gold Awarded to the entries that receive a Gold medal rating by all members of the judging panel these are among the finest products in the world.

Gold Exceptional spirits that are near the pinnacle of achievement; these products set the standard for their categories.

Silver Outstanding spirits that show refinement, finesse and complexity; these winners are among the best examples of their categories.

Bronze Well-crafted spirits that are commercially sound, modestly attractive and free from significant flaws; these winners are excellent examples of their categories.

• Best of Class: The best example of each spirit type.

• Best in Show (the Competition’s highest honors): Chosen from the Best of Class winners, these awards highlight the best spirit in each of these five categories: Unaged White Spirit, Aged White Spirit, Whisky/ Whiskey, Brandy and Liqueur.

• The Tasting Panel Magazine Distillery of the Year: Recognizes the single distiller earning the most points, measured by the number and level of awards won.

• Importer of the Year: Recognizes the single importer earning the most points, measured by the number and level of awards won.

• Director’s Award of Excellence: Honors an outstanding portfolio of quality and diverse spirit.

In next month’s issue, I’ll uncover the sweepstakes session and some of the big winners from this year’s competition, my notes and overall thoughts. Stay tuned... ~ Cheers!

April 2019 I The SoCal Food & Beverage Professional 17

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

Chef Talk

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.

Cod

Cod as a food fish dates back to the Viking times, 800 AD, but had a resurgence during the Middle Ages when Basque people from Northcentral Spain and Southwestern France started eating it. The Basque people spent long stretches on the ocean searching for whales, which was a common food source for Europeans at the time.

This occurred before Columbus “discovered” America. The cod schools that were rampant in the Northeast part of the New World is why the new settlements occurred near prolific cod fishing holes. The Vikings learned to dry the fish, which extended its shelf life, so it could be taken on long ocean journeys. The Basque people went even further and with an abundance of available salt around them learned that salting the cod extended its life and made it better for longer journeys. This factor also gave them the ability to trade salted cod with people in the places they explored for food stuff that was indigenous to their area.

Catholicism gave a big financial boost to the Basque with the increase in sales of cod. The medieval church imposed fast days, in which people weren’t allowed to eat flesh but eating “cold” foods was permitted. Since fish came from the water it was deemed as “cold,” while meat was not considered cold. Since Friday was the day of Christ’s crucifixion, during all Fridays and the 40 days of Lent, as well as various other days on the calendar, meat was forbidden, which added up to almost half the days in the year. Salt cod became almost a religious icon for Christian

people. The most bizarre fact that I learned while researching this topic is where the name cod came from. As mentioned earlier, Catholics restrain from eating meat on certain days but they also were directed to abstain from sex. The word cod translates in many languages to words connected with sex, such as in the West Indies, in which the word for salt fish is slang for a “woman’s genitalia,” and in Middle English cod can translate to the word for “scrotum.”

The two most common species of cod are the Atlantic cod and the Pacific cod. The Atlantic lives in the cold waters and deeper oceans throughout the North Atlantic, while the Pacific cod is found in the western and eastern regions of the Northern Pacific. Cod is a cold-water fish with good amounts of vitamins A, D and E and is high in omega-3 fatty acids which are good for the body. Atlantic cod or haddock is one of the most common ingredients in fish and chips, and when it is prepared in strips it is often called scrod. Besides the value of the vitamins and omega-3 acids, cod has a very lowfat percentage, .3%, and fresh cod is made up of more than 18% protein, which is high even for fish. When the meat is dried and the moisture is evaporated out, its protein level increases to almost 80%.

Atlantic cod are the largest and live longer than all 200 species within the 10 families of the species. They can grow to a maximum length of over 6 feet while they are more common at the 3-foot marker. They also can weigh over 200

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pounds and live up to 25 years. This compares to the Pacific cod, which is about half the size and 1/5 of the weight while only living to 18 years.

Cod liver oil, a byproduct of cod fishing, is used for lowering cholesterol, triglycerides and blood pressure. It is also known to relieve heart disease, depression, auto immune disease, glaucoma, ear infections and osteoarthritis. Some of these ailments are more likely to show improvement than others. There are some negative effects associated with cod liver oil, such as an increase in blood sugar, which is not good for people with diabetes. Caution should also be taken by women that are either pregnant or breastfeeding, because if they take too much cod liver oil it will add to the amounts of vitamins A and D which are not recommended in large quantities.

Cod liver oil can also have negative results if it interacts with certain high blood pressure medicines, as well as blood clotting medicines.

Although cod is overfished, and has been overfished many times in history, when fishing bans have been enacted the numbers of cod increase dramatically. One environmental advantage to cod is that it is almost 100% edible or usable. This includes the head, the cheeks and the internal organs. The skin can be used in place of leather or it can be roasted and eaten. Any part of the fish that is left after processing is ground and used as fertilizer. www.socalfnbpro.com

By Linda Westcott-Bernstein

Human Resources Insights

Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books.

Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com

Everyone Deserves

It’s a simple concept in theory, but in reality, not so easy for many of us. We all know that you have to give respect to earn it. I also believe that respect is taught or learned and clearly not inherent in everyone. The ability to respect others is something that comes with maturity and awareness; our internal conscience or sense of right or wrong must be active in order to understand that respect is a God given right.

others or building walls which keep others out.

We also need to remember that wealth is not a measure of a person’s worth and that education is not a tool to divide us, but a method to teach us that we must always strive to be fair, considerate and compassionate to our fellow man. Only with a sound understanding of how damaging disrespect can be can we become more respectful.

My favorite way to define respect is to break it down to its foundational components. We have to have an understanding of what it feels like to not be respected and then care about the impact of that outcome. Lack of respect is demoralizing and damaging to self esteem on a long term and ongoing basis. If someone is treated poorly during their childhood or their developmental years, they may never be able to build the appropriate amount of self esteem to function effectively in our society. They may feel that they never deserve respect.

My expression for RESPECT is defined as follows…

We have to be shown what respect is to know how to give it. As we develop, grow and learn, we must be shown how respect works and embrace the fact that our differences are good and have value. We must learn that disrespect is not acceptable nor is it a basis for judging

Why is it hard to give respect in our society these days? Well, mainly because I believe it wasn’t shown to us or demonstrated to others by our role models when we were growing up and therefore we didn’t get a foundational understanding of its importance. I also think

R–remember E–every S–single P–person E–earns C–compassionate T–treatment

HR Question of the month:

that long ingrained prejudices and biases in families or cultures result in lack of tolerance or compassion for others. You could even go so far as to say that respect was not in our scope of understanding or values if we’ve never engaged it or been able to embrace its value or importance.

The bottom line for respect is that we have to change our mindset about others and be willing to remove biases, prejudices, obstacles and barriers and then replace them with understanding, compassion and caring. We have to open our minds to the perspectives of others and engage in some new ways of thinking about our differences. Respect will follow when we are willing to give a little in our way of thinking and expand our viewpoint. I can envision a world where people no longer judge one another by the color of their complexion but by the content of their character. It can happen; all we have to do is want it bad enough to make an effort to change.

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.

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

ENTERTAINMENT

The Downtown Las Vegas Events Center will partner with Insomniac Events during Spiegelworld’s third Strip production will be Electric Daisy Carnival (EDC) week and hold the adults-only, circus-variety “Atomic Saloon a techno show featuring Adam Beyer and Cirez Show” with character Boozy Skunkton opening D Thursday, May 16. EDC will be held at Las Sept. 8 at the Kraken Music Hall in the Grand Vegas Motor Speedway May 17-19.

Canal Shoppes at The Venetian.

Filipina powerhouse vocalists Pops Fernandez and Vina Morales will perform Saturday, May 25 at the M Resort. Fernandez recently became part of the 50 “Wall of the World” global entertainment experts on CBS’s new talent show, The World’s Best.

The Tony Award-winning hit Broadway comedy, “The Play That Goes Wrong,” will make its Las Vegas debut at The Smith Center April 18-24.

DINING

Scott Bradlee’s Postmodern Jukebox (PMJ) is a new world-toured show starting mid-April at The Mirage running Tuesdays–Saturdays weekly in the 1 OAK Nightclub. Bradlee calls PMJ “pop music in a time machine.”

Jennifer Lopez’s first tour in more than six years, “It’s My Party: The Live Celebration,” will honor her 50th birthday and have a Las Vegas stop Saturday, June 8 at T-Mobile Arena.

International show “Fuerza Bruta” opened in the tent in the Excalibur parking lot for a sixmonth limited engagement. Audiences stand while experiencing an immersive interactive large-scale theatrical production happening overhead and around them.

KAOS opening at the Palms with a dayclub and nightclub has lined up exclusive powerhouse residencies with recording artists including J. Balvin, Ozuna, Above & Beyond, Cardi B, G-EAZY, Jauz, Kaskade, Marshmello, Skrillex, Slushii and Southside.

Magician Shin Lim, current champion of America’s Got Talent and of the Champions challenge has residency dates at The Mirage May 31–June 2, July 26–28 and Aug. 30-Sept. 2.

Ventriloquist Terry Fator celebrated his 10th anniversary as a headliner at The Mirage last month with his new show “An Evening with the Stars.” His newest puppet is Dean Martin.

Space-ship-themed “OPIUM” at The Cosmopolitan celebrated its first anniversary with an off-planet Martian party held in the adjacent Rose.Rabbit.Lie. supper club.

George Clinton will visit Brooklyn Bowl with his “One Nation Under a Grove” tour Sunday, Aug. 18. This will be the last stop on his final tour before he retires after 50+ years.

Actor–comedian Kevin James returns to The Mirage Saturday, April 27 at 10 p.m. as part of the Aces of Comedy Series held in the Terry Fator Theatre.

Maxie’s, with contemporary modern diner décor, opened last month at The LINQ Promenade next to the High Roller observation wheel serving breakfast, lunch, dinner and Grab-andGo menu 7 a.m. to 10 p.m. daily.

Phoenix-based Macayo’s Mexican Restaurants, after nearly 60 years, closed its Sahara location and will do the same with the Charleston Blvd. location in the future.

Triple 7 Restaurant and Microbrewery inside Main Street Station Casino Brewery and Hotel offers unique beers monthly and started a new “Brewtifully Crafted Collection” rewards program.

Executive Chef Partner Gina Marinelli opened her first dinner restaurant, La Strega, in Summerlin. Marinelli’s Italian culinary journey started in her family’s kitchen.

Celebrated chefs Antonio Nunez and Scott Commings have introduced a boozy-brunch concept Thursday-Sunday at their restaurant The Stove in Henderson.

NoMad Restaurant inside the NoMad hotel epitomizes “grandeur” with a majestic library setting-dining room featuring 23-foot ceilings and walls completely covered with bookshelves packed with 25,000 books.

Hugo’s Cellar at the Four Queens and Joe Vicari’s Andiamo Italian Steakhouse at The D Las Vegas made OpenTable’s 100 Most Romantic Restaurants in America for 2019.

20 The SoCal Food & Beverage Professional I April 2019

ABOUT TOWN

Paris Las Vegas, celebrating its 20th anniversary this year, unveiled a $1.7 million nightly free light show at the Eiffel Tower occurring every 30 minutes from sunset to midnight with synchronized and choreographed twinkling and colored lights.

Trago Lounge is the new 24-hour contemporary bar and lounge at the Tropicana accommodating up to 120 guests with 10 televisions, 22 video poker machines and DJ music nightly 8 p.m. to midnight.

BLVD & MAIN Taphouse and View Lounge opened at The Strat on the casino floor. Both places honor the nearby Downtown Las Vegas Arts District with pieces commissioned by local artists.

AREA15 unveiled the next phase of its experiential 200,000-square-foot retail and entertainment complex, which is the 43-foot-tall “A” on the front entrance.

The Hard Rock Café guitar sign, located in front of the Hard Rock Café for 27 years, is newly restored, re-electrified and now displayed at the Neon Museum.

Allied Esports’ PlayTime with KittyPlays started the original monthly event series hosted by popular gamer, Kristen “KittyPlays” Michaela at HyperX Esports Arena Las Vegas. Each show will include celebrity guests, competitive game play, fan participation and be streamed in front of a live studio audience.

A portion of Clark Avenue connecting Cleveland Clinic Lou Ruvo Center for Brain Health and The Smith Center is being renamed Robin Leach Lane to honor the veteran journalist.

Believer Festival 2019 will investigate dire concerns of modern life in five locations including over a three-day event April 25-27.

Affluent international womenswear brand Joseph Ribkoff has partnered with Marshall Retail Group and opened its first stand-alone boutique at the Forum Shops at Caesars Palace. www.socalfnbpro.com

The RESTAURANT EXPERT

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

Learn more at www.TheRestaurantExpert.com.

Managers Need a Strong Foundation

Your action steps are to define what the manager’s job is, how to do it, how well you want it done and, most importantly, by when. You have to create manager checklists, clearly detailing your daily/shift expectations.

You need to have a clearly defined job description so nothing is assumed.

And last, but certainly not least, you must have a training system that ensures each manager is taught what their job is, how to do it, how well it should be done and by when.

Communication

Being a restaurant manager can be a difficult job. It can be 100 times harder when you don’t have the right tools and support in place to be successful. As an owner or GM, here are four key areas to focus on to ensure your managers are supported: 1) Culture 2) Job 3) Communication 4) Trust Below I outline each of these four areas and provide you with steps you can take to ensure you’re establishing that strong foundation.

Culture

To be a great manager, no matter whether it’s a quick-service or fullservice operation, you have to be a fit for the culture of the restaurant. If the restaurant is a fun environment, you can’t be a hard-ass. If the restaurant is extremely professional, you can’t be a jokester. If the restaurant believes in incredible service, you must be geared toward delivering a wow customer service experience. You get the picture, a great manager must be a fit for the restaurant’s culture.

In order to ensure your managers fit your company culture, ownership MUST define their core values. What are core values? Core values are your guiding principles as a person or shared principles when there are partners. These are deep rooted inside you. They are used to guide your business. You might not have them documented, but you know what they are when someone steps on one. For example, if someone calls you a liar and it infuriates you because you are an incredibly honest person, that’s a core value. Core values hit deep inside your soul.

Your action steps are to document and communicate your core values.

Once they are documented, you will post them everywhere you can: in your employee handbook, on the employee bulletin board, your website, etc. You’ll want your staff and guests to hold you accountable to your core values. But more importantly, you want your managers to emulate YOUR core values and make decisions in your business with them as their guiding principles, not their own. When your managers make decisions based on your core values, they will never be in trouble. Or you’ll find yourself in a coaching opportunity when they chose wrong, but kept your core values in mind.

Job

Great managers have to make guests, staff and ownership happy. This can often feel like organized chaos because the manager is trying to do the best job they can based on their own experience. That means, if they haven’t experienced things the way ownership has, the job they do will often fall short of expectations. In other words, ownership wants managers to have something called “common sense,” which does not exist! www.socalfnbpro.com

Communication is critical if you want to be a great manager. If you can’t communicate what you want done, can’t give clear direction, train staff to your expectations, relate to your staff and guests, you will ultimately fail. The restaurant business revolves around being a great communicator.

Great communication starts with having the right tools in place to help the process along.

Your action steps are to implement, maintain and use a manager log each and every day in your restaurant. This way you train your managers to chase you down with the information you need to run the business, instead of you chasing them down. A manager log also ensures every manager is on the same page, even when they are off or on vacation.

Additional actions are to implement daily pre-shift meetings for all staff. Make training a daily thing. Also, document your pre-shift notes so they can be posted and initialed by all staff, ensuring every staff member knows what you are communicating even when you have a stagger start.

To really knock it out of the park, conduct manager meetings on a weekly basis. These meeting should be no longer than 60–90 minutes, have a ridged agenda and require each manager to come to the meeting prepared.

Trust

All too often when communication is poor, managers are using common sense to do their jobs, very loose systems are in place and there is a lack of trust in the ranks of management. Ugliness starts to creep into your restaurant, where AM managers start to resent PM managers because the restaurant wasn’t closed properly the night before. PM managers start to resent AM managers because the restaurant isn’t set up for the next shift. Managers also start to resent each other when there is a sense of entitlement or favoritism toward certain managers from ownership, because they are treated differently.

It is your job to create an environment of trust and a culture where each and every manager knows everyone has each other’s back.

Your action steps are to create a culture of close to open. Make sure every manager understands that all side work and daily tasks are theirs to make sure they are completed before they leave. Basically, they must make sure they reset the restaurant completely before they hand the next shift over to the next manager. If they let someone go home without finishing their side work, they must do it themselves. This way, each manager knows the others have their back, and they can trust each other no matter what. The final part of this is ownership MUST hold managers accountable to these tasks, no matter what, no matter who they are on the team.

You supply the foundation.

Ultimately, managers need the owners of the restaurant to lead the management team to be able to become and be great managers. Leaders will make sure their managers know their core values, have systems for everything in the restaurant from checklist and training to operational systems, communication tools and are willing to hold every manager accountable, no matter who they are. In other words, managers can’t be all ownership wants them to be if ownership doesn’t lead and give them the foundation to be great.

April 2019 I The SoCal Food & Beverage Professional 21

EVENTS

AD INDEX

Spring is in full swing, along with a plethora of regional food festivals and more culinary events. Check out a few highlights from the month’s lineup:

Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715

4/11: The Taste of the Valley. This food, spirits and microbrew fest showcases tastes from more than 45 restaurants, 120 wineries and a collection of local microbreweries. All proceeds benefit the Valley Cultural Foundation (VCF), which provides arts programming across the San Fernando Valley. Westfield Topanga, Los Angeles ValleyCultural.org/concerts_events/taste-valley

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

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Riedel riedel.com

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4/27: Simply diVine. This LGBT-centric festival brings together a collection of LA restaurants, wineries, breweries and distilleries. Tickets available for both general admission as well as unlimited samplings. Hollywood Forever Cemetery, Los Angeles SimplydiVineLA.org 4/28: Taste of Huntington Beach. More than 90 regional eateries, wineries and breweries showcase their crafts at the Huntington Beach Sports Complex.

Huntington Beach.

TasteHB.com

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Rodney Strong Estate Vinyards www.rodneystrong.com

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World Tea Expo WorldTeaExpo.com

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5/1: Taste Walk Glendale. Part food festival, part walking tour, Taste Walk Glendale turns the traditional event format on its head with guests visiting the restaurants themselves in [the very walkable] Downtown Glendale. Downtown Glendale, Los Angeles TasteWalkGlendale.com 5/6: Long Beach Seafood Festival. This a la carte food event pays homage to Long Beach’s seafood specialties, taking place alongside the Light House with a view of the Queen Mary. Shoreline Aquatic Park, Long Beach.

LBSeafoodFest.com 6/10-13: The 17th Annual World Tea Expo, the leading tradeshow focused on advancing the business of tea, will convene at the Las Vegas Convention Center, and will gather more than 3,000 international professionals from various industries, including grocers and retailers, coffee and tea houses, restaurants and foodservice, hotels, manufacturers, distributors and more.

WorldTeaExpo.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 22 The SoCal Food & Beverage Professional I April 2019

www.socalfnbpro.com

CABERNET

COLOR UP YOUR LIFE! RIEDEL.COM

June 10-13, 2019 | Las Vegas Convention Center

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