May 2019 - The SoCal Food & Beverage Professional

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Issue 4 Volume 19

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Sammy Hagar and Guy Fieri Launch Santo Puro Mezquila

May 2019

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CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER WELCOME BACK TO THE SOCAL FOOD & BEVERAGE PROFESSIONAL FOR MAY, 2019 where with the coming of spring comes more F&B conventions, expos, shows and events throughout Southern California. To check out what’s coming up in your region, go to our Calendar of Events on page 22 and check out the local food & beverage scene.

Cover PAGE 16-17

This May Issue Cover Feature is dedicated to an exciting new beverage, Mezquila, a blend of mescal and tequila! Named Santo Puro Mezquila, this new innovation is collaboration by two titans in their respective industries: Rock & Roll Hall of Fame legend Sammy Hagar and Emmy Award-winning television celebrity and American restaurateur Guy Fieri. Our journalist, Sk Delph, delves into this fascinating new drink and how it combines the best aspects of mescal and tequila to create a delicious combination sure to be a perfect way to celebrate Cinco de Mayo, or actually any occasion.

12 In his Foodie Biz column our Restaurant Editor Ben Brown informs us of special events

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and places worth checking out in Southern California. In this issue he reports on two food festivals you need to put on your radar: the Masters of Taste food festival taking place on the field of the historic Rose Bowl in Pasadena and the Palm Desert Food & Wine Festival held at the at the El Paseo Shopping District.

6 Our own in-house beer specialist David Mulvihill, brings us “What’s Brewing” and the

beer news of Southern California with popular and current news and information on local breweries and events. In this month’s rendition he tells us about the Sabroso Craft Beer and Taco Fest, OC Beer Week, L.A. Beer Week and an update on Stone Brewing Berlin.

Page 4 Hot off the Grill!

Page 12 Foodie Biz

Page 5 The Bottom Line 5 ways to Improve Your Restaurant’s Website

Page 14 COVER FEATURE Sammy Hagar and Guy Fieri Partner with Southern Glazer’s Wine & Spirits of Nevada to Launch Santo Puro Mezquila

Page 6 What’s Brewing

Page 17 Spirits Confidential with Max Solano A Look Into San Francisco World Spirits Competition Part 2

Page 8 Product Review Page 9 Twinkle Toast Page 10 Vegas Uncork’d by Bon Appetit

Page 18 Chef Talk Milk

Page19 Human Resources Insights Building a Better TEAM Through Trust, Engagement, Action and Management Page 20 Brett’s Vegas View Page 21 The Restaurant Expert Stop the Bleeding Now Page 22 Events Ad Index ACF Chefs of SoCal

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May 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 enjoyed the 4th annual Masters of Taste at the Rose Bowl in Pasadena. Find out about this recordsetting event and more in his Foodie Biz column.

Adam Rains

Beverage Editor adam.rains@socalfnbpro.com

Advertising sales@socalfnbpro.com

Article Submissions/Suggestions articles@socalfnbpro.com

Calendar Submissions calendar@socalfnbpro.com

Website webmaster@socalfnbpro.com

Press Relase Submissions news@socalfnbpro.com

General Information info@socalfnbpro.com

@socalfnbpro

The SoCal Food & Beverage Professional

CONTRIBUTING STAFF

Legal Editorial Advisor Andrew Matney

Journalist What’s Brewing David Mulvihill

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett Journalist

Best of the Best Shelley Stepanek

Journalist Spirits Confidential Max Solano

Journalist Dishing It Sk Delph

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

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The Bottom Line 5 ways to Improve Your Restaurant’s Website

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@SoCal.com or follow him @Foodie_Biz.

A great website is the crux of a restaurant’s ability to reach new customers. And just as your food needs to demonstrate clear quality and freshness, so too does your online presence.

The first step is creating a website. Sadly, a page on Facebook, Yelp and/or TripAdvisor alone isn’t enough. A website to call your own establishes a critical sense of legitimacy, and unless you’re one of the very few spots out there with a cult-like word of mouth following, it’s best to get something up as soon as possible.

Setting up a site can be very cheap and simple.

Sites like Weebly allow even the least techsavvy users to build beautiful websites, often at an out-the-door cost of less than $50. A simple drag and drop interface means that you won’t have to hire a web designer.

At the end of the day, your website will mainly serve to provide more information to potential customers who have already heard of you. The goal is to arm them with all the information they need to decide to visit you in person: your menu, hours, reservations, etc. Creating a website to simply display this information requires virtually zero technical bells and whistles, but there’s an art to it nevertheless.

Follow these five tips to create (or improve) your restaurant’s website.

Keep your menu current.

Your menu will inevitably be one of the mostvisited areas of your website. Make sure it’s up to date. If you’re listing your prices (that choice is an entirely separate discussion), make sure they’re accurate.

The last thing a customer wants is the restaurant equivalent of being catfished (look that up in Urban Dictionary if you’re not familiar).

If you’re a seasonal restaurant with frequent menu changes that make it virtually impossible to keep an updated menu, that’s ok. Note this on your site and specify that you’ve listed a sample menu.

Your website should reflect the guest experience as closely as possible, and there’s no better way to do that than with an honest menu.

Keep your theme contemporary.

Today’s websites are clean: chic layouts, minimalist appearance, and easy-on-the-eyes color schemes. We’ve come a long way from blocky fonts and in-your-face text boxes. If your website looks like the latter, it’s time for a major face lift.

A clean, contemporary look isn’t just aesthetically pleasing, it creates trust. Websites that look like they’re from the 90s take away from the product or service they’re promoting.

Making this change can be as easy as copying your content to a word document, creating a www.socalfnbpro.com

new drag and drop website on Weebly, then pasting your old content into the new layout.

But while you’re at it, you might as well take a look at your content for any necessary revisions.

Make it mobile friendly.

An overwhelming portion of your web traffic will come from mobile devices. When building your site, you’ll likely be working from a laptop or desktop, but be sure to consistently view your work on mobile to make sure it looks good on both screen sizes.

This aspect of web creation is called responsive design, and it’s actually built into Weebly and related services. They allow you to view your site as if you were on a tablet or mobile phone with the click of a button, so you shouldn’t have to worry about any technical requirements here.

This is where you really want to go the extra mile and use a good camera, if not hire a professional photographer. With all the time you’re presumably dedicating to making great food, you want your photos to reflect the work you’ve put into your business.

Display your contact information everywhere possible.

You ultimately want to convert your web visitors into paying customers, so the next step in their process [in the marketing world we refer to it as the user journey] is to make a reservation. Make this next step as easy and convenient as possible by displaying your Opentable, Resy or Yelp link on every page, or your phone number if you’re not on these platforms. If you don’t take reservations [and Make your photos beautiful. even if you do, for that matter], display your People eat with their eyes, so beautiful phone number, address and operating hours to food photos are critical to entice potential plant the seed for that hopeful visit. customers who research your restaurant online.

Photographing your flagship menu items, chefs No restaurant website is the same, and a in action, dining room, and any patio, or views multitude of elements exist to fine tune your you may have will significantly boost your web presence, but these tips should help you online appeal. build a solid foundation.

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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.

OC Brewers Guild Invitational Festival.

OC Brewers Guild Invitational Festival.

Sabroso

enjoyable outdoor event, with ample space for Guild member breweries and invited breweries to share their wares. It appears that the Guild has found the perfect venue for growing its primary annual fundraising event.

Beer Week events around the county included numerous tap takeovers, collaboration beer releases, special beer and can releases; meet the brewer dinners; food and beer pairings; the OC Brewers Brews and Bowl Tournament at Concourse Bowling; the OC Brewers Pinball Tournament at Mission Control; and $4 drafts of OC beers all week at Hopdoddy Tustin, Asylum Brewing’s Anniversary, and many others.

Highlights of the fest included the Guild’s collaboration brew and three Pink Boots Society OC Chapter beers brewed on Pink Boots Collaboration Brew Day (International Women’s Day).

For the Guild Collaboration brew, member brewers gathered at TAPS Brewery & Barrel Room in Tustin to brew My Zest Friends, a 6.9% ABV Citrus IPA. The zest and juice of citrus fruits from UC South Coast Research & Cooperative Extension of Orange County were utilized in the formulation of the delicious citrus forward IPA. The 2019 Pink Boots Society hop blend of Loral, Glacier, Simcoe, Mosaic and Sabro hops from Yakima Chief was recommended for this year’s Unite brew. As in past years, $3 from each pound of this hop blend sold will be donated by Yakima Chief to Pink Boots Society and a portion of the proceeds from the sale of these Pink Boots beers will also be donated to Pink Boots Society to fund industry educational scholarships.

OC craft beer industry women gathered at Anaheim Brewery to brew Unite Belgian Tripel. Anaheim Brewery utilized the 2018 Pink Boots Society hop blend of Palisade, Simcoe, Mosaic, Citra and Loral hops from Yakima Chief. A portion of the proceeds from Anaheim’s brew will also go to the OC Family Justice Center. Anaheim Brewery’s Unite Belgian Tripel, while powerful at 10.6% ABV, presents with a floral and citrus aroma and a bit of spice, and drinks smooth with some sweetness and hints of fruit with a spicy and warming finish.

OC Pink Boots ladies also gathered at Bootlegger’s Brewery in Fullerton to brew These Boots, a 5.9% ABV Pale Ale utilizing the recommended hop blend. The result was a refreshing melding of citrus, pine and bready flavors. Bootlegger’s recently celebrated its 11th Anniversary. Growth has definitely been experienced in those 11 years. It now has tasting rooms in

Sabroso Craft Beer and Taco Fest began as a small venue festival, morphing some years back into Sabroso Craft Beer, Taco & Music Festival. The folks at Brew Ha Ha Productions now team with SGE (Synergy Global Entertainment) and have elevated the fest into a multi-faceted multiday event filled with beer tasting, taco enjoying and top-notch musical entertainment.

Doheny State Beach was the setting for the 6th Annual festival weekend (April 6 & 7 with 20,000 attendees) that included 3-4 hours of sampling from over 150 beers available from area and far reaching craft breweries.

This reporter was amazed to find that, even given the level of attendance and amounts of beer being dispensed in the relatively short time, most brewers still brought their best beer to serve during the event.

Music headliners included Bad Religion and Flogging Molly on Saturday, and The Offspring on Sunday. The full lineup also included Black Flag, Lagwagon, Strung Out, The Suicide Machines, Adolescents, D.I., Face To Face, Plague Vendor, Red City Radio and Orange Blossom Special.

Once again, Lucha Libre wrestling was on the bill, as well as the Annual Gringo Bandito Chronic Tacos Eating Championship. Sabroso is powered

by Gringo Bandito, the line of hot sauces from The Offspring’s own Dexter Holland. Takeru Kobayashi returned to defend and again win the championship title by consuming 157 tacos in 10 minutes. Tacos sold at the fest were also rated in a best-of challenge. Best of Show went to Pink Taco for its poached octopus taco with chorizo, potatoes, onion and peppers. Runners up included Fiesta Gourmet (fried beer battered shrimp taco over a bed of pickled cabbage, topped with two salsas) and Sol Agave (slow-roasted pork belly taco with tomato mint slaw and fresh pineapple).

These, as well as many others, were available for purchase by attendees.

Each year, a portion of the proceeds from Sabroso is slotted to go to the Doheny State Beach Interpretive Association (DSBIA).

OC Beer Week OC Beer Week kicked off on Friday, April 26, swinging into action on Saturday with the 4th Annual OC Brewers Guild Invitational festival.

This year’s festival was held on the beautiful grounds of the Elks Club in Garden Grove. The tree-lined park setting and mild weather made for an 6 The SoCal Food & Beverage Professional I May 2019

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Flogging Molly at Sabroso.

Bad Religion at Sabroso.

Fullerton, Redlands, and Costa Mesa.

The ladies of GameCraft Brewing in Laguna Hills participated in brewing Loral Croft, a 4.7% ABV hazy pale ale. Citrus and tropical fruits come to the forefront in this brew.

Other beer highlights during the festival were too many to single out.

Needless to say most breweries brought their A-game beers.

statement. “My heart is broken. It’ll mend, but I’m gonna let it be broke for a bit.” Stone’s close friends at BrewDog will be taking over the facility after Stone closes at the end of April. Stone definitely experienced some recognition during its time in Germany. The Stone Brewing World Bistro & Gardens–Berlin was named the Top Beer & Food Destination in Germany and Stone IPA was rated the #1 IPA in the country.

Greg shared that, while awards and accolades are awesome and humbling, they aren’t enough to “feed a beast like Stone Berlin.” Volume sales were required to recoup the tremendous cost of building and maintaining Stone Berlin to standards which folks have grown to expect from Stone. Although Stone’s German fan base has experience steady growth, it apparently has been difficult in a country that reportedly has the cheapest competing beer prices in Western Europe. Greg continued, “Unfortunately, according to the stats, most Germans are still ignoring these wonderful beers and buying the cheap stuff. It’s changing. Slowly, yes, but changing all the same. We invested a significant portion of a decade and significant millions building Stone Berlin. And it didn’t work out. These things hurt and these things happen. This one happened. And this one hurts a lot.”

Stone will continue to be distributed in Germany and throughout Europe.

Some Stone beer will continue to be brewed at the Berlin location by the same Stone Berlin brewers that will be transitioning to BrewDog. The Stone Brewing Tap Room in Prenzlauer Berg, Germany will continue as a Stone-owned and -operated property.

Stateside, folks can look forward to a continuing, uninterrupted and growing presence of Stone Brewing, with its major brewing facilities in Escondido, CA and Richmond, VA; Stone World Bistro and Gardens, Escondido and Liberty Station San Diego County locations; and tap rooms in San Diego County (3 of them), Pasadena, Napa, CA and Richmond, VA.

L.A. Beer Week Los Angeles County’s 11th Annual L.A. Beer Week begins on June 15th with the Los Angeles County Brewers Guild Kickoff Festival at the Los Angeles Center Studios. The festival will bring together approximately 90 independent craft breweries, with live music, local food, and more. Guest breweries will join the Brewers Guild member breweries in dispensing craft beer in support the Guild’s aim to foster craft beer culture in L.A. County. Consult the L.A. Beer Week website (labeerweek.org) for tickets to the festival and, closer to beer week, an updating calendar of beer week events.

Stone Brewing Berlin News came in early August that that San Diego-based Stone Brewing Co would be transferring ownership of its Stone Brewing World Bistro & Gardens–Berlin facility to BrewDog. Stone first embarked to transform the historic Berlin, Germany gasworks property in 2014.

Stone’s co-founder Greg Koch posted an in-depth message detailing plans and providing background on what led to the tough and heartbreaking decision to give up a project he has been so closely dedicated to.

The complete blog post can be accessed on Stone’s website here: www.stonebrewing.com/blog/venues/2019/farewell-stone-brewingberlin#ageGatePassed. Koch began his dissertation with the following

Sabroso Craft Beer, Taco & Music Festival.

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Product Review

By Bob Barnes

Old Trapper Beef Jerky The family-owned Old Trapper Smoked Products is experiencing excellent growth, and just in time for its 50th anniversary, completed the commissioning process for its new 80,000 square foot production facility (one of the largest of its kind in the world) located at its headquarters in Forest Grove, OR. After sampling the signature line of its authentic handmade beef jerky, what impressed me, in addition to its outstanding flavor, was the fact that the products are low in calories (60-70 per 1 oz), carbs (6 grams) and fat (0-1 grams). Several varieties are offered, including barbecue, chipotle, hot and spicy, peppered, teriyaki and old fashioned. Seasoned lean cuts of real steak are used and brown sugar is added before it is smoked to perfection using real wood in the company’s smokehouses. The result is tender, never tough jerky that in my opinion stands out from the rest. www.OldTrapper.com

Ole Smoky Salty Caramel Whiskey Ole Smoky, the first federally licensed distiller in the history of East Tennessee, founded in 2010, has been turning heads with its flavored moonshine and whiskey. While perusing the new product aisle at the 2019 Nightclub & Bar Show and seeing the words Salty Caramel Whiskey I knew I would not be able to pass it up. After tasting it I was rewarded with enjoying one of my favorite flavors, but unlike many flavored whiskeys I’ve found to be too sweet, this one has the advertised flavor without being cloying and still tastes like a whiskey. A recent accolade is the Ole Smoky Distillery received two Beverage Information Group Growth Brand Awards in the Rising Star category: one for the distillery and one for the Salty Caramel. Ole Smoky retails globally and offers more than 25 moonshine flavors and 17 whiskey flavors. olesmoky.com

Black Fig Vodka I’m tired of spirits flavored with fruit that contain only a hint of the fruit’s essence or are over sweetened to the point of no longer tasting like the fruit of origin. So, it’s refreshing to find one that tastes completely like the actual fruit. Such is the case of Black Fig, a vodka infused with real figs.

At the 2019 Nightclub & Bar Show I met Black Infusions owner Michael Davidson, who informed me only agricultural products are used, with no artificial flavoring, coloring or sugars. Distilled in Bend, OR, the vodka begins as a gluten-free spirit base made from corn, is filtered through charcoal and through lava rock, after which whole, dried California figs are added. After four to six weeks of natural infusion, the liquid is lightly filtered so it retains its natural flavor profile and amber hue. The proof is in the taste, as only the pure flavor of the fruit comes through, which gives you the impression you are drinking the pure essence of a fig. Although several cocktail recipes are provided, I am perfectly happy to sip this flavored vodka without any dilution. Another fine rendition, using the same methods, is the Gold Apricot. Both vodkas are handcrafted in small batches, are glutenfree, kosher-certified and naturally infused. The Black Fig won a 2017 San Francisco World Spirits Competition, Double Gold Medal for Best Flavored Vodka. www.blackinfusions.com

kKada Caramel Liqueur It’s believed that caramel was introduced to the Americas in the 1600s, possibly from the Arab world or by early settlers playing with white sugar over a fire. In any event, it’s about time this wonderful flavor showed up in an all-caramel, non-creamy liqueur. At the 2019 Nightclub & Bar Show I was introduced to the kKada Caramel Liqueur by entrepreneurs Zane Seely and Charlotte Gilbert, who told me the flavor originates from spices from India using a proprietary recipe. This drink is a 50 proof base of vodka distilled in Marysville, WA, is dairy- and gluten-free and can be mixed to add flavor and spice to a variety of drinks, such as cocktails, beer, whiskey, tequila, cider, desserts and hot chocolate. But I found pure pleasure in drinking it straight, and thankfully, it’s not overly sweet, most likely due to its ingredient mix that includes black cardamom, fenugreek, black pepper, clove, cinnamon, ginger, star anise and a bit of curry. kkada.com

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Underground Wine Pairings It has been over a year since we last explored the untraditional world of “underground” wine pairings. From junk food to fast food, which usually equates to comfort food, we are happy to present some tasty new pairing options discovered by some of our favorite winos in the industry. The goal is to keep these pairings as fun and relatable as possible. Wine truly can be enjoyed anytime, anyplace and with just about anything.

Jenna Cushman Nevada State Manager Ferrari-Carano Vineyards & Winery “Underground” Food Choice: CRUMBL COOKIES - or any Chocolate Chip Cookie Wine Pairing: Ferrari-Carano Merlot Why does this pairing work so well?

Good Merlot can have a nice caramel finish on it, and that makes it pair perfectly with a chocolate chip cookie. Oftentimes, the tannins in the wine will help cut the large amounts of butter in the dough. I think the pairing is delicious and genius!

How did you discover it?

We have been entertaining a lot in the new house, so I always like to have a dessert to offer to our guests. Usually we are still drinking in the evening, so we had the Merlot open from dinner.

Crumbl Cookies are so fantastic because they arrive WARM! We also make our own cookies, and always add sea salt. The pairing was not planned but worked out great.

Kate McGuire Southwest Regional Manager Dreyfus Ashby & Company “Underground” Food Choice: Homemade White Cheddar Popcorn with Italian seasoning

Wine Pairing: Dusted Valley Olsen Chardonnay or Joseph Drouhin St Veran (if you need a screw cap for taking it into the theatre) Why does this pairing work so well?

The popcorn is cooked in coconut oil which plays off the vanilla oak in the wine. Then it’s heavily seasoned with white cheddar salted sprinkles.

This pairs well with the buttery aspects of the malolactic in the Chardonnay.

How did you discover it?

I LOVE popcorn and have experimented with all different kinds of seasonings. I drink mostly Chardonnay and this one, I believe, pairs best with it.

Randi Sakihara Sommelier “Underground” Food Choice: Skittles Wine Pairing: Sauvignon Blanc from Marlboro, New Zealand Why does this pairing work so well?

The sweet and sour of the Skittles pairs well with the citrus, zesty flavors of Sauvignon Blanc.

The wine doesn’t overpower the candy, it just enhances the sweetness and decreases the sour flavor. It’s pretty awesome!

How did you discover it?

I love to snack on Skittles during work and I always share with my co-workers. It’s a nice pickme-up when your energy is down. One hot Las Vegas summer afternoon, after a round of golf, I opened a Sauvignon Blanc from Marlboro, New Zealand. I wanted something refreshing to cool me off. I found some Skittles on my kitchen counter and forgot I was drinking wine. After a handful of Skittles later, I started laughing and thought, “hey, this is pretty good!” To my surprise, Skittles and Sauvignon Blanc are a great pair.

photo by Erincooperphotography.com

Twinkle Toast

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

Mitch Preston Mountain States Region Manager Davis Bynum Winery – Rodney Strong Vineyards – Rowen Wine Company “Underground” Food Choice: Chicken fingers with Ranch dressing on the side Wine Pairing: Davis Bynum, River West Vineyard, Russian River Valley Chardonnay Why does this pairing work so well?

The baked apple flavors of the Chardonnay didn’t conflict with the ranch dressing and the crisp acidity on the finish cut through the deep-fried coating of the chicken fingers.

How did you discover it?

I was staying with a buddy and his family during Spring Training baseball in Scottsdale. After a long day at the ballpark and late night running around Old Town Scottsdale, we arrived back at his house to find leftovers from his children’s dinner earlier that night!

Stop & Smell the Rosé Booth at UNLVino Grand Tasting Saturday, April 13 marked UNLVino’s 45th annual Grand Tasting event. Amongst eighty-six beverage suppliers and twenty-nine restaurants at The Mirage Events Center was a social secret garden of Rosé hosted by yours truly! Our Stop & Smell the Rosé concept stemmed from a garden-themed tasting that would showcase many different styles of Rosé while providing a fun, social experience for our guests.

Thanks to our friends at Constellation Brands, we turned our rose-colored dreams into reality. The Rosés showcased that evening were: Saved, Band of Roses by Charles Smith Wines, Crafters Union canned wine, Dreaming Tree, Kim Crawford, Meiomi, Ruffino Sparkling, Simi and Woodbridge which was featured in a custom Frosé cocktail. Our secluded garden space was brought to life by Style Event Design.

Each Twinkle Toast event concept is custom-tailored to our hosting venue and guests. We always encourage themed attire as guest participation adds to the ambiance of each tasting. For more information and upcoming event notifications, check out our website: www.twinkletoast.com. www.socalfnbpro.com

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By Shelley Stepanek

Vegas Uncork’d by Bon Appetit

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

One of the absolute biggest food and wine events of the year was held in Las Vegas May 9-12.

Las Vegas has numerous food events throughout the year, but VEGAS UNCORK’D BY BON APPETIT has the title of the granddaddy of them all. Going for a solid 4 days, with over 50 chefs and countless venues, one cannot possible pass up the opportunity to try at least one of the events.

Starting on May 9 the first events unfolded. Chefs included Alan Ji from Mott 32 and Angelo Auriana from Factory Kitchen, both of which recently opened in The Venetian; Christina Tosi from Milk Bar; along with world famous names such as Guy Fieri, Gordon Ramsay, Guy Savoy, Julian Serrano, Giada De Laurentiis, and the list goes on and on. Some of the best events were Mott 32 Dim Sum Brunch, Think Italian: the Art of Italian Eating and Drinking, an Evening of Steak and Scotch with Greg and Marc Sherry, and to beat them all, on Friday night The Grand Tasting, held poolside at Caesars Palace. Here over 2,500 people drank, sampled, tasted and said hi to numerous chef friends from years past. This event runs $260 per person with some of the very best restaurants in the city with which to taste and experience the very best they serve.

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photos courtesy Bon Appetit

Escape to Giada’s Italy sold out early, and Behind the Scenes with the Master Chefs of France was on a waiting list. Chef Steve Martorano hosted a superb Italian event, Yo Cuz! An Italian Afternoon with Steve Martorano. Saturday we picked up with Picnic at the Park at $199, featured in the area in front of Park MGM. I attended this event last year, and it was so much fun I had to return. The Master Series with Gordon Ramsay was a little pricey at $425, Absinthe the Show with a feast of drinks and appetizers beforehand was also on for Saturday at $240 and a great bet. Tour the Night Market with Chef Timon Balloo went from 8-11 at Sugarcane, for $100. To finish up on Sunday two restaurants were hosting brunches, one at Chica and one at Rao’s. For details and to purchase tickets for next year, save this link: www.vegasuncorked. com/schedule. www.socalfnbpro.com

By Elaine and Scott Harris

Walsh Distillery in Ireland Brings Decades of Experience to Produce High Quality Whiskey

Finishing our cocktails, it was now time to get down to the business of whiskey making and tasting. Wondrous aromas of peat, grain and oak engulfed us as we made our way to the highly polished copper pots that were hard at work.

“Owners Bernard and Rosemary Walsh are passionate and pay attention to detail,” Woody said as we took our first sip. “We specialize in small batch hand-crafted high-quality whiskey using recipes that have been in the family since the 19th century,” he added.

The Walsh Writers’ Tears Copper Pot is very special. It is a unique blend of aged Single Pot Still and Single Malt whiskey distilled entirely from Pot Still and Malt, without any additional grain and triple distilled, then aged in American Oak bourbon casks. When asked about the origin of the name “writers’ tears” Woody explained Ireland has a rich history of novelists.

George Bernard Shaw, Oscar Wilde, W.B. Yeats, Lady Gregory, James Joyce, Samuel Beckett and Bram Stoker all come to mind right away. “Many of these great writers, on occasion would take refuge in their local public house, where they could draw inspiration from their daily observations of life while enjoying the comfort of their favorite dram of whiskey.

It was said that they enjoyed it so much, that when they cried their tears were of whiskey!”

Woody exclaimed.

The Writers’ Tears Copper Pot recently won a gold medal in London and was named one of the highest rated Irish whiskeys that were rated. Educated and thirst quenched for now, it was time to continue our journey through the glorious Irish countryside and find another adventure.

photos courtesy Elaine and Scott Harris

After exploring Dublin for a few days, it was time to hit the road and head out into the “Garden of Ireland” to explore the foothills, hiking paths and small ancient villages that many have read about as small children. First, it was about getting an education on the long history of whiskey and where it all began. It is thought the first evidence of distillation was around 100 AD. Most attribute the process to Greek alchemists who created the alembic. It was a still consisting of two vessels connected by a tube and works under the basic principles of evaporation and condensation. Sound familiar? We found the first confirmed written record of whiskey comes from 1405 in Ireland: In the Irish Annals of Clonmacnoise the first written record of whiskey spoke of the death of a chieftain to “taking a surfeit of aqua vitae” at Christmas.

Educated and traveling through the countryside we heard there was a must-stop to “wet our whistle,” a newly-opened whiskey distillery and a great one at that. Following a walking path between emerald green pastures, we bonded with some new equine friends as we continued our journey up a small hill until we saw a very welcoming sign: a hand-painted whiskey barrel with Walsh Distillery and an arrow pointing us in the right direction. We had made it!

We were greeted immediately upon arrival by effervescent manager Woody Kane who kindly placed an Irish Manhattan into our eager hands at 10:30 a.m.! What a brilliant way to start the day. He explained the Manhattan features their own Irishman Founders Reserve Irish Whiskey, sweet Vermouth, Angostura bitters and a plump Maraschino cherry for garnish.

Elaine and Scott Harris are full time journalists for over a decade covering resorts, spas, fine dining, wine, spirits and luxury travel. The husband and wife writing duo are sommeliers through the Court of Master Sommeliers and their work has appeared in the LA Times, Travel and Leisure, Google Travel, Modern Luxury, French Quarter Magazine in France and Monaco and Lausanne Tourism City Guide. Visit their website at Cuisineist.com to read articles and view over 400 videos featuring celebrity chefs, winemakers, sommeliers and Food Network stars.

www.socalfnbpro.com

May 2019 I The SoCal Food & Beverage Professional 11

By Ben Brown

| Foodie Biz |

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.

Photos by Ben Brown

Masters of Taste Sees Landmark Sellout in Its 4th Year Masters of Taste solidified its presence as one of LA’s elite food festivals this year, selling out for the first time and bringing in a record-setting crowd.

More than 100 vendors, or ‘Masters’ as they’re called here, showcased an eclectic lineup of global cuisine, craft beer, wine, spirits and—an apparent crowd favorite—desserts for guests to enjoy. Taking place on the field of the historic Rose Bowl in Pasadena, this year’s Masters of Taste couldn’t have asked for more perfect weather, and despite its infancy compared to other long-time food festivals, went off without a hitch.

Masters of Taste saw the return of several past favorites, as well as some new players that took people’s breath away. Local eateries from across LA came out in full force, dishing out everything from American classics to worldly fusion to exotic dishes from far-away places. Sticky Rice’s chicken khoo soi noodles, served in an absolutely addictive red curry, exemplified the latter statement. Mercado’s equally addictive tacos, Gus’s Bar-b-q’s brisket and cornbread and LKSD’s dry-aged ribeye with smashed potatoes added to the day’s rich flavor.

Ascension Cellars, Kieu Hoang Winery and Navarro Vineyards were just a few of the event’s many wine providers. Local breweries included Indie 12 The SoCal Food & Beverage Professional I May 2019

Brewing Company, MacLeod Ale, Iron Triangle Brewery and Los Angeles Ale Works. The Raymond 1886, while serving an excellent porchetta, took the cake for killer cocktails with its ‘midnight pancakes,’ which bore no resemblance to its name but went down in spectacular fashion nevertheless.

Making a strong presence as well were non-alcoholic beverage vendors, such as Humm Kombucha and East Imperial Superior Beverages.

The event’s ‘Sweet Masters,’ or dessert purveyors, proved yet again to be among the day’s highlights. Leading the way was Supercool Creamery, which put on a show by utilizing liquid nitrogen to make their ice cream on the spot. Fantasy Frostings had a new pastry on display every time you turned your head, with head-turning creations like salted caramel and confetti cupcakes, banana crème tarts and cranberry scones.

This year’s Masters of Taste was hosted by local Celebrity Chef Michael Hung of Faith and Flower, who could be seen conversing with guests while somehow simultaneously serving signature creations. Each year, Masters of Taste proceeds go to Union Station Homeless Services.

For more information, visit MastersofTasteLA.com. www.socalfnbpro.com

Palm Desert Food & Wine Festival Shows off Worldly Flavor and Celebrity Chefs The Palm Desert Food & Wine Festival saw another landmark year, bringing in a new lineup of celebrity chefs, along with more than 40 restaurants and 60 libation purveyors. A weekend celebrating the region’s culinary achievements was highlighted by two grand tastings, both taking place at the El Paseo Shopping District. And with a venue split between indoors and outdoors, guests enjoyed the festival’s continued streak of absolutely perfect weather.

Saturday’s Grand Tasting kicked off with a cooking demo from Scott Conant, former Scarpetta owner and acclaimed TV personality. Following him, across the event’s three stages, were demos from more culinary artists such as Top Chef Winner Brooke Williamson and restaurateur Fabio Viviani. Adding exciting flare to the day was Martin Howard, also known as Chocolatina, a 6’7” drag queen [far taller in heels and an updo] who put on a musical show alongside a lesson on chocolate macarons.

Agua Caliente Steakhouse’s ribeye, Fleming’s lobster mac ‘n’ cheese, and Bernie’s Lounge custom prime rib sliders were among the savory highlights of Saturday’s restaurant lineup. The crowd favorite may well have been La Quinta Cliffhouse, however, which served what can only be described as ‘crack in a cone’—seasoned ahi tuna served in a savory, buttery cone made of miso, flour, soy and sesame.

Sunday’s grand tasting came with a worldly theme, focusing on Latin American and Mediterranean flavors. Local celeb Drew Davis of Catalan came out in full swing, dishing out chicken skin chicharron covered with jamon iberico. Joining the ranks were Villa Roma’s massive beef empanadas and dulce de leche alfajores, as well as Adobe Grill’s infladitas, or ‘inflated’ tortillas stuffed with black beans and cochinita pibil and topped with avocado. Then came Carte Blanche’s Gourmet Tacos, serving tostadas with pulled pork, bacon, pear and bleu cheese. Another sweet addition was Brandini Toffee, serving their signature creation three ways.

Chef Jaime Gwen led Sunday’s guests in a three-part demo on spring and summer favorites. Additional demos were led by Food Fanatics Chef Bo Marianowits, cookbook author Stuart O’Keefe and Extraordinary Desserts Owner Karen Krasne, among others.

Drink purveyors included a slew of wineries such as Ruffino, Vinemark Cellars, Fallbrook Winery and Malibu Family Wines. Local favorite Babe’s poured their signature honey blonde ale alongside breweries such as Calidad Beer, Chihuahua Cerveza, Towne Park Brewery and Refuge Brewery. New flavors included Boochcraft, with some killer alcoholic Kombucha, and Malfy Gin, pouring cocktails from a very entertaining lemon display.

Palm Desert Food & Wine 2020 is already underway, with Curtis Stone and Carla Hall in the lineup.

For more information, visit PalmDesertFoodandWine.com.

www.socalfnbpro.com

May 2019 I The SoCal Food & Beverage Professional 13

Cover and feature photo by Ethan Miller

Sammy Hagar and Guy Fieri Partner with Southern Glazer's Wine & Spirits of Nevada to Launch Santo Puro Mezquila

By Sk Delph On April 4th, 2019, Southern Glazer's Wine & Spirits of Nevada announced they had teamed up with Rock & Roll Hall of Fame legend Sammy Hagar and Emmy Award-winning television celebrity and American restaurateur Guy Fieri, to launch Santo Puro Mezquila.

If ‘mezquila’ is a new name for you, you're not alone. It's a name coined by Sammy Hagar to describe the blending of the two spirits: tequila and mezcal. The end-product is called mezquila, a new and uniquely different agave spirit. “ … the diversity and versatility of tequila is vast and appealing. So, if you’re more of a traditionalist whom enjoys tequila or mezcal in its purest form with little to no wood age to a whisky drinker that enjoys deep, lush oak aging, there’s always something out there for you.” ~ Max Solano, Mixologist & Spirits Educator, Southern Glazer’s Wine & Spirits of Nevada We checked in with Max Solano and learned some very interesting facts about agave spirits.

Maybe the most interesting is that agave spirits are one of the best regulated spirits in the world today due to the Mexican government creating very stringent and specific production laws to help maintain the quality of both tequila and mezcal, and going forward, this will include mezquila. There was a time in the not too distant past when all agave spirits were not made equally. And did you know that while most of the tequila distilleries are located in Jalisco (located in the West-Central region of Mexico), the agave tequilena plant (Blue Weber, specifically), that can only be used in making Tequila, grows throughout Mexico?

However, tequila can legally be produced in five states (Tamaulipas, Guanajuato, Jalisco, Michoacan and Nayarit). This spicy Mexican agave spirit evolved strictly from Mexico and continues to gain in popularity. It could be said: Mexico, America and tequila share a synergistic evolution.

14 The SoCal Food & Beverage Professional I May 2019

The increase in the use of oak barrels to impart smoothness and richer flavors have even piqued the interest of the connoisseur. These añejos have helped to elevate this spirit to a whole new level. In fact, tequila, currently the most acclaimed of the agave spirits, has ballooned to ‘double-digit’ increases in sales every year for the past ten years. Millennials and Generation Xers, the same two generations who catapulted both Sammy Hagar to Rock & Roll fame and Guy Fieri into a culinary mogul, also played an important role in tequila's recent triumphs.

How This Mezquila Partnership Came About The inspiration to mix mezcal with tequila happened late one night on a beach in Cabo San Lucas, Mexico. The flavor of the homemade blend was so remarkable and good that Sammy Hagar took the idea to Juan Eduardo Nuñez, a third generation, master distiller from the El www.socalfnbpro.com

Viejito distillery and the skill behind the success of Cabo Wabo, which has already sold for so much cash that Guy Fieri openly exclaimed, “... that's the kind of guy that builds his own empire of tequila, lets someone else take it and rides the money boat out of town!” He was talking about Sammy Hagar and it's here where the heart of the legend begins. More than friends, they are fans of each other. Guy met Sammy for the first time when he was on tour for his OU812 album and from there, formed a deeper connection that to this day demonstrates something unique and special: their friendship and Santo Puro Mezquila.

The truth is, there are no two business partners better suited to head up this new enterprise starring the 2018 Silver Medalist of the San Francisco World Spirits Competition: Santo Puro Mezquila.

It’s an epic tale of two icons from very different eras and backgrounds—Sammy Hagar and Guy Fieri, and two historic Mexican spirits, mezcal and tequila, and how the joining of these legends created a sensation called Santo Puro Mezquila.

As smooth as Sammy Hagar's guitar and vocals and as flavorful as Guy Fieri's culinary creations, this is a spirit that could easily become a passion.

“We were pouring Santo like we were putting out a fire with it!” ~ Guy Fieri

Let’s Meet Sammy and Guy Guy Fieri opens the press conference announcing, “... we were pouring Santo like we were putting out a fire with it!" And we all realize we are in for one wild ride. Sammy Hagar follows that up with, “It's a spiritual drink.” And we fall into rapt attention.

There's something about Mezquila…

Guy describes the flavor: “It's a blend of the two and it has such a nice finish. It sweetens it up a little, then it gives it more body. I think it gives it more life. Tequila's a hot market,” he continued, “and we want to create an even hotter market.”

What he's talking about is introducing this incredible new spirit, mezquila, to the world.

“Sammy knows how to cook,” Guy tells us. “He's passionate about food. He's a businessman, he's a chef, he's a connoisseur of fine wines. Sammy has one of the finest (wine) collections in North America.”

Sammy, as a rock star, has been touring across the country since the seventies and everywhere he played, he would request six bottles of premium wine for the green room, and would specifically request the bottles not be opened. “Consider his touring schedule,” said Guy. “Sammy was playing almost every single night. So he's collecting fine wines from all around the country … Sammy was doing this all the way back to the seventies, making it happen. But that's the kind of guy who builds his own empire of tequila.”

Sam Berkley Describes the Tasting at the Santo Puro Mezquila Press Conference

“In order to convey the mastery that went into developing a brand new agave category, we chose to taste a highly recognizable Blanco Tequila and a very popular Mezcal. First, upon tasting those side by side, one could recognize that each was a Premium, Top Shelf spirit. Second, we had the group blend them as they saw fit.

Upon tasting, you could see the sour faces in the audience as they began to understand that the creation of a perfectly blended ‘Mezquila’ was far more challenging than placing two Premium spirits together. Finally, we moved on to tasting Santo. It was immediately apparent that this was neither a Tequila nor a Mezcal. While still showing a familiar agave taste, this combined the best parts of its agave brothers and sisters into a first-to-market brand new flavor. As more and more consumers become further educated into the Mexican Spirit category, the one-of-a-kind Santo Mezquila will attract a great deal of attention and eventually become a staple of any agave-forward back bar.” ~ Sam Berkley, Director of Trade Development for Southern Glazer’s Wine & Spirits of Nevada

Tasting Impressions of Santo Puro Mezquila What better way to close than on a final shot of Santo Puro Mezquila which just happens to be part of the opening educational flight presented by Southern Glazer’s as described

by Sam Berkley above.

Santo Puro Mezquila, the miracle blend of tequila and mezcal introduced by Sammy Hagar and Guy Fieri and specially handcrafted by third-generation master-distiller Juan Eduardo Nuñez, now sits tantalizingly in front of us as we wait for the green light to take our first sip. It has a softer bite, a bit woodsy, a tad earthy (totally delightful, by the way), and ‘smoky.’ Warm vanilla notes from the Blue Agave come through, while the citrus from the Espadin are retained; this will pair beautifully with the spicy flavors of the southwest, barbeque, and even something as delicate as a salmon fillet. Sold!

From the creative minds of Sammy Hagar and friends to the Jalisco Highlands of Mexico, a land known for having the best terroir and best altitude for growing agave: that's where Juan Eduardo Nuñez hand-selects the agave plants and blends this very new proprietary recipe at the historic El Viejito Distillery in the traditional town of Atotonilco El Alto (founded by Indalecio Nuñez Muro in 1937) where the art of tequila making has been uplifted to crafting a higher spirit, Santo Puro Mezquila. It's a true first; there is no other mezquila on the market. If you'd like to experience this treat for yourself, pick up a bottle of Santo Puro Mezquila.

It’s been fun getting us this far; however, the story isn’t quite over. There's another story from Sammy about their logo. It's the cross with the agave plant at its base representing the ‘T’ in Santo Puro Mezquila. “When someone dies, they put a cross there,” was Sammy’s explanation of the numerous crosses on the sides of the road everywhere in Mexico. “Traveling through Jalisco, I saw a cross with an agave growing next to it ... I went and got a tattoo.” Sammy is serious about Santo. www.socalfnbpro.com

Photo courtesy Santo Puro Mezquila

Significance of the Santo Puro Mezquila Logo

May 2019 I The SoCal Food & Beverage Professional 15

SPIRITS CONFIDENTIAL with Max Solano A Look Into San Francisco World Spirits Competition Part 2

As we continue where we left off last month, I hope that a good image was portrayed as far as the overall process, amount of work, collaboration and countless details that go into making this competition a success! In retrospect, it’s certainly a very humbling experience. Now I would like to focus on some of the winners and standouts from this year’s competition.

Sweepstakes, which always takes place on the very last day of the competition, is the day that the judges, as a cohesive group, get to taste the best of the best of the spirits (all double-gold medal recipients) from every category that was sent through by the individual panels from the previous days. I think I can speak on behalf of every judge when I say that everyone really looks forward to this day as it not only gives the opportunity to taste (typically) one stellar spirit after another, but there are always a handful of unique standouts.

As we wait for the room to undergo its final preparation for us, we wait outside chatting with our fellow judges about the cool San Francisco weekend experiences, or in some cases, the shenanigans. As we finally get called in, there are no seat assignments, so one of my best buds, Fred Minnick, and I sit next to each other. To my left is another longtime friend and Corporate Mixologist for the Wynn properties (and first year spirits judge), Andrew Pollard. This year we had 83 total double-gold selections that made it to “Super Sunday.”

Because there are too many spirits to put in front of us at one seating, we are usually given a lunch break to give them time to reset for the next round. The whole purpose of this day is to further narrow down the selections and pick out the best not only from each spirits category, but also the best unaged and aged spirits. The Chairman of SFWSC, Anthony “Andy” Dias Blue, kicks us off, and along with the Director of the Competition, Maddee McDowell, help narrate and guide us through the order of the spirits we are blindly tasting.

One of the bourbons that was a complete standout not only because of its quality, but also its uniqueness, was the winner of the special barrel-finished bourbon category: Belle Meade Honey barrel. Yes! I did say honey barrel! Please! Do not confuse this with honey flavored whiskeys, which are actual liqueurs made with a whiskey base that will have flavorings and sugar added. By law, this is Belle Meade straight bourbon that goes from its original virgin charred oak barrels and dumped into oak barrels that once stored honey and aged additionally for just a handful 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.

of months. Remember, by law, nothing but water may be added to bourbon. This no age statement bourbon, bottled at a whopping 112 proof beautifully displays the integration of the honey and floral notes working seamlessly with the light spice, caramel and vanilla and a gorgeous extended finish.

Another standout, and winner of world’s best rye whiskey this year, was Baltimore, MDbased Sagamore Rye Port cask finish edition.

Historically, Maryland was one of the two (Pennsylvania) largest rye whiskey-producing states up until the start of Prohibition at the beginning of 1920. Once the Volstead Act was repealed in December 1933, bourbon became the frontrunner of American whiskey. Many previous rye producers from Maryland either never revived, or entually went out of business or were gobbled up by a bigger company.

Sagamore is aiming to change that and making Maryland rye “Great Again!” This young distillery is using rye whiskey approximately 4-5 years of age for this expression, in standardsized 53-gallon American oak barrels and finishing in a combination of used port casks that are slightly larger for up to six additional months before bottling. This whiskey, for being 101 proof and less than five years old, is beautifully well-rounded, full bodied and elegantly complexed.

With so many more amazing gold medal winning recipients deserving mention, alas, we only have room to spare for one more. So, why not include the whiskey that stole the show, right? Drum roll, please……………… Ladies and gentlemen, the winner of the 2019 world’s best whisk(e)y, Henry McKenna 10 year Bottled-In-Bond Single barrel. But, wait, barrel number 4976 (pictured below), to be precise.

Just to be clear, this is HUGE for the bourbon industry. It wasn’t only the best bourbon, McKenna beat out the best of all other whisky categories! Sure, there is a lot of controversy and arguments to whether or not single barrel entries are truly fair entries, or if they should be eligible to win “Best In Show.” However, in defense of Henry McKenna, this brand also won “Best Bourbon” at last year’s competition.

And, this has been one of my top value bang for the buck bourbons for the last four years, so I know that this has been consistently good quality bourbon.

However, based on its recent successes and accolades, please do not be upset when you have trouble getting your hands on some of this amazing bourbon. Until next time! ~ Cheers!

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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.

Milk I recently read an article about butter and started to look more closely at this staple in most kitchens, both commercial and residential. The amazing varieties of butter and variables associated with them amazed me, but logically I understand why different animals produce butter in different regions of the world, as well as different flavor profiles based on many factors, including what the animal eats. While researching this I realized that I need to first discuss where it comes from, that being milk.

Milk harvesting comes from many animals, usually the most populous in a region. They include milk from a sheep, goat, water buffalo, yak and camel, which is common in the Sahara, and horse which is cheap and popular in Western China and expensive elsewhere. The list also, of course, includes milk from cows.

Yak milk harvesting begins by a calf starting to suckle, which then creates the flow of milk. They then take the calf away and start the milking process and then at the end of the milking for use, the calf is given the rest of the milk from the mother. Then the calf follows the mother around all day and can nurse all day. The yak is an unusual animal in that the mothers will never desert their offspring, so it’s easy to domesticate the yak.

This compares to milk production in places like the United States where the cow is connected to a machine which milks it. The machine starts the flow and after about five minutes the cow will be done producing milk. This, of course, depends on the type of machine being used as well as how much milk the cow is producing. In this type of milking operation the calves are fed manmade food.

The milk comes out of the cow at around 4.5% fat. This depends upon the breed of cow as well as the climate and what the cow is fed. The fat is then separated from the milk and added at varying amounts depending on the type of milk, cream, butter or cheese that is being produced. Whole milk has 3% fat added, while 2% milk or reduced fat milk has 2% added and the same is done for 1% milk. Skim milk or nonfat milk actually contains .2% fat.

Milk has been around for 10,000 years and it is the first food that was analyzed in the modern scientific lab. Due to the length of time it has been analyzed it is the most regulated of all foods. Humans are the only mammal that consumes milk past the

weaning period. Many Europeans, Middle Easterners and North Africans genetically lack the ability to produce lactase. Lactase is needed to digest lactose. This is why they cannot digest many dairy products as adults.

Some level of lactose intolerance is found in all mammals, which are defined as “living things that produce milk.” Hard cheeses and yogurt do not contain lactose, which is why they are popular in the cultures that have a higher intolerance. As a general rule, dairy is not a big part of the diet. Over many years this has changed as many Europeans have built up a tolerance, which has taken many generations.

The fat content of milk varies greatly from mammal to mammal. As mentioned earlier milk comes out of the cow at about 4.5% butter fat; it also comes out of humans at that same percentage, which is the ideal percentage for infants. The fat content that comes from whales can reach up to 34.8%, and the highest animal’s milk fat content is the Northern Seal with a staggering content of 53.2%. This is due to the cold climate in which they live in.

After the fat is removed from the milk it is added back in by a process called homogenization. This is done to suspend the fat globules in the watery milk. Everyone knows that fat and water do not mix, so this process is similar to creating an emulsion.

The fat globules are pushed through a meshlike filter that breaks the fat into very tiny particles that can be suspended in the liquid.

Happily I am too young to remember times before homogenization when the milk would separate and the fat would rise to the top.

The next step is pasteurization. This is the way to kill bacteria in the milk. Thought to be discovered by Louis Pasteur, this process can be traced back 10,000 years when ancient people used to boil the milk to do the same thing. This is also why many recipes call for scalding milk. This step is not necessary for milk that has been pasteurized. More on milk and milk products in my next segment.

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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

Building a Better TEAM Through Trust, Engagement, Action and Management

Most days, things run pretty smoothly at work don’t they? It can and does resemble a well-oiled machine when the desired output is achieved on time and on budget! That analogy applies very appropriately to the service industry.

When everyone is on the same page, service is a breeze and customers are happy! Who could ask for more, right? Our biggest challenge can be keeping the TEAM on that right track.

What does the outcome look like when your team is not trained properly, doesn’t have good leadership and the required daily communication for success is not present? It can be chaos! It can result in lost business, loyal patrons and even quality team members. No one enjoys the frustration of not being in a smoothly run operation.

So what does it take to have a well-run, service and guest-oriented restaurant operation? It takes planning, action, leadership, trust in one another, and above all, the confidence in the importance of engagement. The last I had heard, not every one of these key elements for service success can or should be left on the shoulders of just one person – it takes a T.E.A.M. to be successful.

Everyone on your team must be a part of your success. Trust, Engagement, Action and good Management equals superior guest service.

Trust is achieved with open, honest, and ongoing communication. The only way that everyone can be on the same page, and potentially use their expertise toward the success of the business, is by knowing what is going on! Management must be willing to communicate the steps, plans and procedures for their operation with all of their team. When you do, you get essential and valuable feedback and possibly good problem solving ideas from all.

Engagement is only possible after you have achieved Trust. How can you empower or engage your team if you do not have trust in them? It starts with your willingness to share the goals and objectives of your operation and then entrust them with the key components of success, engaging and serving your customers.

Engagement includes allowing your team to become closer to, converse with and thereby become more aware of guests’ needs and expectations. It also includes giving them some leeway to do damage control without always having to ask for permission.

Action refers to the necessary steps it takes to pull off your service objective. It means the process or steps you take to manage service each and every day. It also means that everyone is accountable for their part in the service process:

from the person who orders your restaurant supplies and food stuffs, to the individual who cleans up the restaurant at the end of the day and turns off the lights. Each and every action is integral to the outcome of your business, operation and successful team engagement.

Management is your leadership, of course.

But success is not achieved through poor management and bad decisions. To be successful, managers and leaders must share information, lead by example and trust their team to make good business decisions. They must set the tone by showing confident leadership, being firm but fair in their judgments and decisions and by not holding the reins so tight that they restrict their team’s success.

Whether it’s scary, uncomfortable, or strange to you, building a successful team, and thus a successful business, takes the right combination of confidence and trust as well as leadership. Only with these important tools in place can you build the right T.E.A.M. and reap the rewards that only a cohesive and focused team can achieve!

HR Question of the month:

Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.

www.socalfnbpro.com

May 2019 I The SoCal Food & Beverage Professional 19

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

Donny and Marie Osmond end their Flamingo residency Nov. 16. Donny, the peacock on The Masked Singer, plans to release his 62nd album when he turns 62 in December.

Anita Baker will headline at The Venetian for a five-night limited engagement May 31, June 1, 5, 7 and 8 as part of her farewell concert series.

“Magic Mike Live” celebrated two years and 1,000 performances at the Hard Rock with a custom unicorn cake created by Freed’s Bakery.

“Absinthe” celebrated its 8th anniversary with The Gazillionaire lighting the new, courtyard 35-foot tall Absinthe Electric Oak tree with 120,000 LED leaves of changing colors.

The Joint at Hard Rock, which opened in 1995 and underwent a makeover in April 2009 doubling the showroom size, celebrated its 10th anniversary.

With Celine Dion departing The Colosseum at Caesars Palace this year, the 4,300-seat showroom will get an ambitious overhaul with an automated lift-seating system this summer.

The star of TLC’s hit show, Long Island Medium, Theresa Caputo, will bring her show “Theresa Caputo Live! The Experience” to Orleans Arena Saturday, June 15.

The Palms newly-debuted KAOS will host an exclusive residency by DJ and production duo Gorgon City with upcoming dates July 14 and Aug. 16.

DINING

Morton Group’s new Craft + Community inside Hard Rock took over Culinary Dropout’s space and has garage-style doors opening directly onto the pool patio.

Chef David Chang will be opening Majordōmo Meat & Fish, a new eatery being built on the DNA of its sister establishment in Los Angeles, later this year in the former Carnevino restaurant space in The Palazzo tower next to Mott 32.

Sammy Hagar and chef Guy Fieri created a new tequila, Santo Fino Blanco, launching in May and handcrafted with 100 percent Blue Weber Agave.

Chef and owner Dan Krohmer with the offStrip Asian seafood restaurant Other Mama will open two new restaurants: Hatsumi in midMay, followed by La Monjá before summer in Downtown Las Vegas.

Uno Más is a new fast casual dining experience at SLS featuring Mexican dishes and sharable bites.

Don’t Tell Mama is open at Neonopolis downtown with singing servers and live piano accompaniment for open-mike opportunities.

Zippy’s Restaurants will build its first location outside of Hawaii with a restaurant, take-out and retail bakery opening late 2020.

The Nevada Restaurant Association’s annual fundraising Epicurean Affair is Thursday, May 16 at Red Rock Resort.

Brand-new Maxie’s at The LINQ Promenade expanded its operation to offer breakfast, lunch and dinner daily 8 a.m. to 10 p.m.

Smoked Burgers & BBQ at The Forum Shops at Caesars Palace opened its new outdoor Stripside patio with 16 tables wrapping around the Trevi Fountain.

New daily Happy Hours have started at David and Michael Morton’s steakhouse MB Steak inside Hard Rock 5–6 p.m. with $5 selections, and at the Silverton’s Mermaid Lounge 5–7 p.m. with buy one, get one free drink options and menu items from $3.

Therapy honors military and vets with a 10 percent food and drink discount and 20 percent in May during Military Appreciation Month.

ABOUT TOWN

Pop Vegas at The LINQ Promenade opened with its first interactive experience Tattoo’d America celebrating tattoo and body art and featuring 12 interactive installations called “rooms” and onsite tattoo and body painting services.

The El Cortez introduced an all-new table game, Great 8, played by wagering on either the Yin (red) or Yang (yellow) sides and getting closest to eight.

The Downtown Las Vegas Events Center will serve as the official host for the Las Vegas PRIDE Night Parade Oct. 11 and Las Vegas PRIDE Family Festival Oct. 12.

20 The SoCal Food & Beverage Professional I May 2019

FLY LINQ is now the world’s only zipline offering four ride styles, which can launch simultaneously on 10 side-by-side lines at The LINQ Promenade.

“The Hunger Games: The Exhibition” featuring a fully-immersive archery training experience, props and set decorations, 30 original costumes and more opens at MGM Grand in May. The Palms, acquired by Station Casinos in 2016, launched a new “Unstatus Quo” celebrityladen marketing ad campaign celebrating the $690 million property-wide renovation.

The current Bellagio Conservatory display highlights the beauty of spring in Japan through June 15 with cherry blossoms and a replica of the Osaka Castle.

Christie Brinkley, in town starring in “Chicago The Musical” at The Venetian, christened the all-new soon-to-open Smith & Wollensky inside Grand Canal Shoppes with her Bellissima Prosecco.

The new Las Vegas Ballpark opened last month and introduced new mascots Spruce and Aviator for the new baseball team, the Las Vegas Aviators.

The new Galaxy Theatres Luxury+ Boulevard near the Strip is home to Las Vegas’ largest screen and first all-Laser projection theatre in addition to the first Sony Digital Cinema in the world.

A new William Hill Sports Book, the leading bookmaker in America, opened at The STRAT Hotel, Casino & SkyPod featuring a 110-foot wraparound high-resolution LED screen.

Distill, a locals’ neighborhood bar chain, opened five new locations in the valley.

The newly-built Home2 Suites by Hilton is the first in Nevada and close to the Strip’s south end focusing on extended stay with multiple lifestyle amenities.

Wet’n’Wild opened its seventh season running through Sept. 29 and debuts the Wet’n’Wild Wallet, a waterproof money-loaded wristband.

Maverick Helicopters will expand with a third location in the Las Vegas valley opening at Railroad Pass on Boulder Highway in the summer. www.socalfnbpro.com

The RESTAURANT EXPERT Stop the Bleeding Now

For decades restaurants have been run with one key number in mind to ensure they have a chance of making money. That key number is called prime cost.

What is prime cost?

Prime cost is the grand total of your total cost of goods sold, which includes both food cost and liquor (also known as pour cost), and total labor cost. In order to have an accurate prime cost number, you must be on an accrual accounting system (sign up for a consultation, and I’ll cover accrual accounting with you).

To calculate your actual cost of goods sold accurately, you start with your beginning inventory, add to it your total purchase for that period (in this example, let’s say one month), then subtract your ending inventory. This sum product of this calculation will give you your total cost of goods sold (the total of all product you physically used or left your shelves during that month). You can quickly see that if you don’t follow this formula and show your total purchases as your cost of goods sold that you will NEVER have an accurate number to evaluate your business… and that’s how many businesses go wrong fast.

Now, while total labor cost sounds simple, and it really is, many restaurants still calculate this number incorrectly. Total labor cost includes not only the total wages your employees have earned for that period (again for this example we will use a month), and this is where most restaurants stop, but also includes total taxes, benefits and any insurances paid (workers’ compensation and health insurance).

What is the ideal prime cost?

While I am not a trained economist, certified public accountant or statistician, I am a restaurant expert who works with more than a hundred restaurant owners in all of North America on a daily basis. What I can tell you is that if your restaurant is doing at least $850,000 or more a year that the prime cost target is 55 percent. The margins are just too tight to go any higher. www.socalfnbpro.com

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.

How to get to 55 percent I know what you are thinking: "NO WAY! There is just no way I can achieve that target prime cost and still have anybody on the floor to serve the guests or in the kitchen cooking food, or without reducing the quality of the product I serve."

The reality is there is a way, and I have members achieving it over and over again.

Prime cost is something I come back to again and again because it’s the magic number. It’s a core component of my teaching. But for the purposes of this blog post, let’s look at some sample labor strategies and systems you can use to get you closer to 55 percent.

• Budget Labor: Using our labor allotment system, members have seen a minimum reduction in labor cost of at least 1 percent and many as high as 10 percent. It’s much easier to hit a target when you have one, and it’s that much easier when you’ve spelled out for your managers how much money they have to spend, how many FTEs (full-time equivalents) and how many hours they have to schedule each and every schedule in order to stay within your budgeted targets.

• Tracking: Tracking labor on a daily basis enables management to make small changes on a daily basis to stay on budget.

• Training: Implement a training system (we offer one for full-service and one for quick-service, as well as for management training) to reduce labor costs due to lower turnover and increased sales due to happy guests.

While the list goes on, these are actionable systems you can implement today and be on your way to a 55 percent prime cost. What is really incredible is they work for any restaurant, no matter what kind of service or food you serve.

No matter what path you choose… TAKE ACTION! And get your prime cost to 55 percent.

May 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

5/17–19: OC Night Market. Cultural and futuristic food vendors showcase east-meets-west tastes, reminiscent of the night markets found across East Asia. OC Fair & Event Center, Costa Mesa OCNightMarket.com 5/19: South Bay Beer and Wine Festival. This annual event provides bottomless restaurant tastings, craft beer and wine. Sponsored by the Rotary Clubs of Palos Verdes Peninsula and South Bay Sunrise. Ernie Howlett Park, Palos Verdes SBBeerWineFest.com

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Rodney Strong Estate Vinyards page 2 Keep Memory Alive Event Center page 16 www.rodneystrong.com kmaeventcenterlasvegas.com 702-263-9797 World Tea Expo page 24 WorldTeaExpo.com Ferrari-Carano Vinyards & Winery page 11 ferrari-carano.com

5/25: San Gabriel Wine Festival. This first-annual event provides patrons with samplings from six California Wineries, as well as a limited cheese selection and bites from EST. Prime Steakhouse available for purchase.

Sheraton San Gabriel, Los Angeles Eventbrite.com 6/2: Cochon555. Cochon555 is a nose-to-tail culinary event dedicated to supporting family farmers and educating buyers about the agricultural importance of eating heritage breed pigs, some of which are on critical watch lists. City Market Social House, Downtown Los Angeles Cochon555.com 6/10: Taste of La Mesa. Local restaurants, caterers, breweries and other providers showcase their tastes at this annual event. Drinks available for purchase. La Mesa Community Center, San Diego SanDiego.org/members/associations-organizations/la-mesa-chamber-ofcommerce/events/annual-taste-of-la-mesa.aspx

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 May 2019

www.socalfnbpro.com

CABERNET

COLOR UP YOUR LIFE! RIEDEL.COM

June 10-13, 2019 | Las Vegas Convention Center

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