The SoCal Food & Beverage Professional - October 2019

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Ryan Reynolds Shares the Secret Behind the Success of Aviation Gin

IN THE TIME IT TAKES TO READ THIS AD, WE’VE MADE LITTLE TO NO PROGRESS. We slow-roast the finest 100% Weber Blue Agave for more than three days and then slowly crush it with a two-ton tahona stone wheel. The result is an earthy, complex taste that’s more than worth the wait.

The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 42-45% abv.

October 2019

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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WELCOME TO THE SOCAL FOOD & BEVERAGE PROFESSIONAL OCTOBER ISSUE! OUR COVER THIS MONTH IS DEDICATED TO RYAN REYNOLDS who shares his passion for Aviation Gin with a rare glimpse at the actor’s serious side in an interview with Ben Brown. Aviation Gin has grown rapidly in recent months, emerging as a category leader and electrifying the previously sleepy gin space with viral marketing and innovative messaging. The catalyst, unsurprisingly, was the brand’s acquisition by actor Ryan Reynolds in February, 2018. Ryan Reynolds also tells us, “All I know is Aviation American Gin has written about a third of the jokes in Deadpool.”

SPIRITS CONFIDENTIAL BY MAX SOLANO CONTINUES WITH HIS VISIT TO LONDON IN PART 2 OF 4 as Max continues where we he left off last month, as he begins a countdown of the top 15 cocktail menus of the venues he visited during his whirlwind three-day London cocktail experience.

IN TWINKLE TOAST CHRISTINE AND ERIN INTERVIEW JESSE KATZ OF APERTURE WINES, one of the wine industry’s most influential young winemakers. Not only has Katz been named one of Wine Enthusiast’s 40 Under 40 Tastemakers, he was also the first winemaker on the Forbes 30 Under 30 list. From the winemaking team of Screaming Eagle Winery to becoming the youngest-hired head winemaker in the United States at Lancaster Estate to the creation of his own wines under the labels of Aperture and Devil Proof, Katz continues to forge a path that is fearlessly focused and dedicated to his craft.

B:11.25”

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S:10.5”

IN THIS ISSUE WE INTRODUCE A NEW COLUMN, VINE & DINE, written by Drew and Lisa Matney. This husband and wife team will be venturing out, covering the SoCal region including San Diego to Orange County and beyond. This month they report on their visit to Sir Winston’s Restaurant & Lounge situated within the Queen Mary. Read on to find out about how this lounge is offering a truly modern take on some classic dishes with an incredible view and see why there is simply no better way to spend an evening in Long Beach than aboard the Queen Mary.

CHEERS & KOMPAI! MIKE FRYER SR. EDITOR/PUBLISHER

Page 4 Hot off the Grill!

Page 5 The Bottom Line Design Insights from Michael Benson Page 6 What’s Brewing Page 8 Product Review

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Page 9 Spirits Confidential with Max Solano London: At Top of the Cocktail World Part 2 of 4

Page 12 COVER FEATURE Ryan Reynolds Shares His Passion for Aviation Gin

Page 20 Chef Talk The Octopus Experience

Page 14 The Ranch Collaboration Beer Dinner

Page 21 Human Resources Insights The Purpose and Value of Chain of Command

Page 16 Brett’s Vegas View

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Page 17 Twinkle Toast Aperture Wines: Fearlessly Focused

Ad Index

Events

ACF Chefs of SoCal

Page 19 Vine & Dine Step Back in Time Aboard the Queen Mary’s Sir Winston’s Restaurant & Lounge

Page 10 Foodie Biz

October 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 attended the Pacific Coast Food & Wine Festival in Newport Beach. Taking place literally on the sand, this was a food festival for the books. Find out 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

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

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.

photo courtesy Southern California Restaurant Design Group

Design Insights from Michael Benson, President of Southern California Restaurant Design Group

By Ben Brown

Restaurant design, construction, equipment procurement and installation are a complicated ecosystem that involves a lot of time and upfront costs. It’s important for restaurateurs to not just complete the journey through these requirements, but to dedicate proper care and attention to each step as it pertains to their specific business needs.

Whether starting from scratch or remodeling, the process is rarely done right alone. No matter how small the business, getting the right people onboard will make or break a restaurant’s success.

Michael Benson founded Southern California Restaurant Design Group with these ideals in mind. With nearly 30 years of restaurant design and product manufacturing experience, Mr. Benson has worked with clients including Habit Burger, Café Rio, Steak ‘n Shake and Urban Plates, as well as a myriad of independent and chef-driven restaurant concepts spanning the development spectrum.

Benson shared some of his methodologies, as well as tips for restaurateurs looking to build or remodel their establishments.

First, how can design make an impact on the bottom line, both front and back of house?

For the back of the house, if the kitchen flow isn’t efficient, that’s a restaurant that’s not going to make it. We’ve been involved with time and motion studies of existing kitchens, and have redesigned new generations of kitchens based on the results of these studies.

Determining how much space to dedicate to front of house is very important. It’s actually better to have too little space than too much.

It’s a perception issue. You don’t want your restaurant to look empty. www.socalfnbpro.com

And what are some of the most common mistakes that restaurateurs make, from a design and equipment perspective?

For front of house, costly millwork. You have to ask yourself, ‘Are the aesthetics worth the extra money?’ Other materials can be used to accomplish the same goal. Same thing with investment in furniture. You should do your due diligence…look at some of the most successful restaurants in your area and the tables and chairs they’re using.

For back of house, it’s dedicating too much space to a kitchen and not enough space to refrigeration. Also, purchasing equipment that’s not user-friendly. There’re lots of great control systems that run on software, but with high staff turnover, do you want to keep training new employees on highly technical systems or just keep it simple?

You stress the importance of bringing the right people onboard, and that restaurant design isn’t often something an owner should do alone. Can you elaborate on this ideology?

My suggestion to owners involved in a restaurant development project is to make sure that you have an architect with a strong restaurant background, a kitchen designer, an equipment company with a proven track record and a construction company with a high level of experience and knowledge in building a restaurant.

The architect is your quarterback. It’s important to have someone who doesn’t just stamp the plans, but who stays with the project from start to finish. For construction…allow the architect to oversee the bid. Choosing a construction company on price alone could cost you a lot more in the long run. Many

times I’ve seen projects go in the gutter because the owner tried to handle bids on their own.

What if you’re not even sure on a location?

Owners should work in conjunction with a real estate expert, an architect and a kitchen designer. Those are the three best parties to discuss with before you sign for a property.

They can provide an accurate financial assessment of what [owners] are getting into. This includes design needs, FF&E [furniture, fixtures and equipment] and other elements that ultimately factor into a restaurant’s startup budget.

Okay, so it’s critical to pay a premium for the right people. What about expensive kitchen equipment?

The equipment industry is like the car industry. You have 3 tiers: high-end, comparable to BMW and Mercedes; middle level, like Ford and Chevy; and lower-end, like your economy cars. Clients have to make decisions based on their budget.

There’re a lot of middle and lower-tier equipment brands that are about as good as the high-end names. Especially if that highend brand was sold off or no longer managed in the same way, the quality may not be what it was 20 years ago when the brand first got its reputation. Make sure that whatever brand you purchase has a warranty service and a local service agent with good product knowledge and availability of parts. That warranty should last at least one year, but we’re seeing warranties up to 2 – 3 years.

There’s definitely a lot to consider here. So where does Southern California Restaurant Design Group fall into this mix?

We handle restaurant projects from the design phase to value engineering, procurement of equipment, installation and construction.

We assist clients with board of health and warranty issues. Virtually all of our clients stay with us throughout the project since we can scale equipment costs.

The biggest problem in construction projects is a lack of communication. It's always better to over-communicate [with your team] than to risk a project being delayed or resulting in failure.

To have one company handle all of your design and implementation, to me, is the way of the future. Relationships are built on communication, and when you have too many parties involved in a restaurant construction project, it can lead to problems.

For more information on Southern California Restaurant Design Group, visit SoCalRestaurantDesign.com.

October 2019 I The SoCal Food & Beverage Professional 5

what’s

By David Mulvihill

photos by David Mulvihill

BREWING

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

(l-r): Danny Quinones (Smog City), Billy Robbins (Barley Forge) Daniel Drennon (Beer Paper), Jerrod Larsen (TBC) and Jonathan Porter (Smog City) at TBC 23.

TBC Anniversary 23 Tustin Brewing Company celebrated its 23rd anniversary with its annual party/brewery invitational fest. Two past TBC brewers came together with current TBC head brewer Jerrod Larsen to brew this year’s Anniversary IPA: Smog City’s own Jonathan Porter and Matt Johnson of Boochcraft. IPAs were also flowing from at least 14 of the guest breweries taps.

West Coast IPA: Defender of the Hops (Beachwood); Charisma Cheek (Bottle Logic); No Comply (El Segundo); Union Jack (Firestone Walker); Member (Green Cheek); and Tongue in Cheek (Noble Ale Works).

American IPA: Gimme (Docent); White Dog (El Segundo); and Dankster Squad (Riip Beer Co), a beautifully balanced IPA that was one of the overall favorites of the day.

Hazy/juicy/unfiltered IPA: Robo Dinosaur (Asylum); Emotional Support Beard (Barley Forge); Far Out Fog (Bootlegger’s); Rocket Surgeons (Bottle Logic); Mind Haze (Firestone Walker); and Tayhard (Gamecraft).

Double IPA: Domino Double (Ten Mile); and Fear Movie Lions (Stone).

Additional beers included Imperial and barrelaged stouts and porters from Bottle Logic, Bootlegger’s, Smog City and Pizza Port San

Clemente; and sours from The Good Beer Co, Beachwood and Hoparazzi.

German beers, lagers and Czech lagers included Krystal Weizen and Dunkel from TAPS, Helles (Green Cheek and Smog City), Czech lager (Ten Mile), AFK German Pils (Gamecraft) and Jalapeno Kolsch (Stereo).

Gunwhale Orange Costa Mesa’s Gunwhale Ales has recently expanded its operations, having opened a second location in Orange, complete with a four-vessel brewhouse, large tasting room with 24 taps and a welcoming olive tree-shaded patio/beer garden.

Gunwhale founders Justin Miller, JT Wallace and Bobby Fitzgerald are excited with finally having opened the expanded location that will soon be firing up its newly acquired brewhouse, a high efficiency four-vessel system with a cool high pressure mash filtering system.

Fitzgerald’s artwork is prominent in the space.

The plat map and rolling hills landscape that runs along the wall and the colorful cacti that frame the taps set a stage that is further detailed by some of Wallace’s handiwork that adorns the bar. Added furnishings give one a historic, comfortable and welcoming feel.

And, of course, the stars of the show are the

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creative well-finished beers by Head Brewer Kevin Hammons. Kevin is eagerly awaiting the day he will be firing up the brewhouse to begin brewing in his hometown, under Gunwhale’s own roof. Space constraints at Gunwhale’s Costa Mesa location prohibited housing a brewhouse there, making it necessary to brew offsite until now.

Look for a continued mix of Kevin’s worldclass Belgian-inspired farmhouse ales (Saisons, Grisettes, Table Beer, etc.) we love, as well as IPAs, stouts and other American classics he brews so well.

A peek at the list just before press time revealed that Hayshaker Saison (awarded 2018 Great American Beer Festival bronze medal) was on draft, as well as Bang Straw Table Beer, Majordomo Citrus Farmhouse Ale, Wolfbait Dark Farmhouse, Bait Ball IPA, Shellmaker Oyster Stout, CA Scenario W. Coast IPA and Apres Sea Hazy IPA. Gunwhale Ales, 1501 W Orangewood Ave, Orange.

Brewery X Opens A few years in the making, Anaheim’s Brewery X is now open. In early September, this reporter had the opportunity to visit the brewery and spend some time with Director of Brewing www.socalfnbpro.com

Gunwhale Ales Orange.

Operations Trevor Walls, talking, tasting and touring the recently opened facility.

Brewery X brewers include the aforementioned Walls, Head Technical Brewer Steven Hicks (formerly of Karl Strauss) and Head Production Brewer Jon Siemens, who brewed for many years at Left Coast Brewing in San Clemente, prior to more recent stints at Noble Ale Works, Anaheim and Monkish in Torrance. Siebeland Doemens-trained Walls’ brewing ascent includes The Bruery, Pizza Port and Riip Beer Co. He and his well-seasoned crew bring much to the table with their combined brewing expertise and are excited to be finally initiating the birth of the first phase of Brewery X. The day before the brewery’s grand opening, taps already sported 14 beers and three hard fruited seltzers, with at least one additional brew to be tapped for the weekend festivities.

On the lighter-side, just in time for Oktoberfest season, were Stein Me Up!, a Munich-style helles, and Festbier Ja!, a German-style festival

Some of the tap handles at Brewery X.

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lager. Also on draft: Mexican-style lager, dryhopped kolsch, dry-hopped Belgian-style blonde and Project Blue, described as a backyard BBQ, beach beer. Dark & Malty brews included a pub-style porter and red/amber ale. Hoppy beers included Mosaic pale, three West Coast IPAs and a double IPA. Tasters of the kolsch, helles, Mosaic pale and Slap and Tickle West Coast IPA confirmed well crafted, finished and refined beers. To add some lift in profile and character in formulating his kolsch, Trevor bent traditional style guidelines.

He utilized California ale yeast in the fermentation and dry-hopped with Laurel, an American hop that possesses subtle Noble hop characteristics.

The Munich helles followed a more-traditional design path, as did the beautiful pilsner still finishing in the brite tank. An out-of-tank taste of a German IPA made with pilsner malt and all German hops (Huell Melon, Mandarina Bavaria and Hallertau Blanc), generated palate excitement for forthcoming beers.

The 15-barrel 4-vessel brewhouse system and growing stainless tank farm that includes 15 and 30 barrel lagering tanks were impressive. Part of the massive warehouse space has been proposed to house a future restaurant.

The tasting room possesses a state-of-the-art, yet historic, tap dispensing system, and specific glassware for each beer style. Aside from a few nitro-taps, virtually all of the taproom’s 40 taps are installed with traditional Czech side-pull faucets. These pouring taps, initially designed for dispensing Pilsner Urquell, are becoming increasingly more popular for dispensing most beer styles because of the inherent control provided in assuring a perfect pint. These taps were handcrafted in the Czech Republic by craftsmen located right next door to Pilsner Urquell. Pilsner Urquell has a compelling 1 minute video that illustrates the pour: www.youtube.com/watch?v=2sjAiygPnCs. Brewery X, 3191 E. La Palma Ave., Anaheim.

Jon Siemens and Trevor Walls on the brewdeck at Brewery X.

October 2019 I The SoCal Food & Beverage Professional 7

Product Review

By Bob Barnes

Book Review: Vegas Brews—Craft Beer and the Birth of a Local Scene Being released on October 22, this new book by Michael Ian Borer is more than a history of craft beer in Las Vegas. Borer, an assistant professor of sociology at the University of Nevada, Las Vegas, explores the phenomenon of how the city that has a reputation for catering to tourists first and residents second is contrasted by the craft beer movement taking root in Las Vegas as an asylum from the neon glow and spectacle of the Strip. In the six chapters he notes how the local brewing community has become a catalyst for forging a local and urban identity. Borer is well-known as an aficionado of the local beer scene and has spent years attending and observing beer festivals, breweries and bars to create a portrait of the craft beer industry at the intersection of urban studies, sociology of culture and food studies. This is a must-read for anyone involved in the local Vegas beer scene as well as anyone interested in how Las Vegas is moving toward becoming a vibrant beer community despite the distractions of the tourist attractions that draw several million visitors each year. www.amazon.com/Vegas-Brews-Craft-Birth-Local/dp/1479879614/

Bold Dog Beer Co. K.I.S.S. Saison The Chicago-based Bold Dog Beer Company takes its name from founders Jerome and Shari Stontz’ beloved bulldog and the K.I.S.S. in this beer’s name stands for the brewery’s Keep It Simple Series. The company focuses on American and Belgian styles and this one is a fine representation of the Saison style.

Made with Pilsner malt and Citra hops, it logs in at 60 IBUs, which is much hoppier than your usual saison, but it melds nicely with the spiciness from the Saison yeast strain it’s brewed with. www.bolddogbeerco.com/beers

Elevation Beer Company 8 Second Kölsch This 5% ABV, 15 IBU brew from the Poncha Springs, Colorado-based Elevation Beer Company is brewed to be a true representation of the classic, crisp German-style ale. Elevation Head Brewer Christian Koch fell in love with this easy drinking style of beer while visiting Cologne, Germany and first brewed it as a special beer for the local rodeo (hence the name and graphic of a cowboy riding a bull on the label). It quickly became a hit and is now one of the brewery’s year round core beers. elevationbeerco.com/beer/8-second-kolsch

Clément Rhum Agricole Vieux Rhum V.S.O.P Rum Founded in 1887 by Homere Clément, the Rhum Clément distillery has distinguished itself as Martinique’s leading rhum brand and distills its products from fresh sugarcane juice. The distillery’s flagship Rhum Agricole Vieux is aged four to six years in oak casks and draws complexity from the alternative use of virgin oak and re-charred bourbon barrels. The marriage of bourbon and rum should appeal to both those who love a good sipping whiskey and the smoothness of a well-aged rum. spiribam.com/rhum-agricole

Copper Still Single Barrel Indiana Straight Bourbon Whiskey While most bourbon hails from Kentucky, bourbon can be made anywhere in the US. This 90 proof bourbon from the Copper Mountain Beverage Company hails from Plainfield, Indiana and is aged in new oak barrels for more than two years after being distilled with sweet Indiana corn and 21% rye to give a balance of sweetness and spice. The nose begins with a hint of vanilla and oranges which gives way to flavors of toffee, caramel and chocolate with a silky smooth finish. cmbeverage.com/copper-still

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SPIRITS CONFIDENTIAL with 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.

photos courtesy Max Solano

London: At Top of the Cocktail World Part 2 of 4

By Max A. Solano

As we continue where we left off from last month’s Part 1 of our whirlwind three-day London cocktail experience, I discussed some of the key takeaways and differences between what potentially gives London bars the edge, let’s say, over bars here in the US. I also expressed my desire of transparency to anyone who typically puts out articles or lists that are “Best of..” because a) these lists are always subjective and b) it is almost never made clear what the judging criteria is. Rest assured, that’s not the case here.

Just before we begin our countdown, I want to highly emphasize that even if you took our five lowest ranking bars on our list, they would arguably still be Las Vegas’ top cocktail destinations. The scoring system we devised had to be unbiased across the board as categories such as ambience, location, food quality and offerings, music selection, décor, etc. could very easily sway the overall experience and were not taken into consideration. For example, a high-volume dive bar may not be scored in the same manner as perhaps a five-star hotel with an elegant lobby bar.

Our intent and focus were solely on the cocktail menus and cocktail offerings so specific categories we scored each venue on were: depth of the cocktail menu’s unique offerings, cocktail menu design and creativity, overall cocktail menu depth, cocktail presentation, cocktail translation (description ties to cocktail flavors and theme), cocktail balance & quality, cocktail value & lastly, level of difficulty & time of execution. Each of these categories had a specific scoring range attached to it and the three of us on our own time carefully evaluated and scored each venue. Once done, we got together, tallied our scores and discussed the results! So, without further ado, let the countdown commence. www.socalfnbpro.com

15. Black Rock - Highly recommended to us 12. Elementary by several local bartenders, this is an exceptional treat, especially if one is a whisky aficionado.

Highs: Boasting over 400 whiskies, three large curio cabinets display these fine and diverse whiskies with specific flavor descriptors for each cabinet in this cellar bar. Cocktails and most drams were priced exceptionally well.

And, the coolest part… Each table had its own water tap!

Lows: Very basic cocktail menu with a just a handful of signature selections and highballs.

Although the cocktails were well executed and priced well, they were very pedestrian, as was the one-page menu.

14. Lyaness - Formerly known as Dandelyan,

which was named World’s Best Cocktail Bar in 2017 at Tales of the Cocktail, as well as a slew of other accolades in 2018 before closing and reforming its newest identity.

Highs: Deep List of unique cocktail offerings and intrinsic ingredients.

Lows: Very underwhelming cocktails on several levels including balance, complexity and overall delivery. They are attempting to be far too avant-garde by listing ingredients such as “King Monkey nut” and not having any relevance or translation in the cocktails. From a cocktail perspective, it was disappointing.

13. Duke’s Martini Bar - If you’re a fan of a

classic martini or contemporary riffs, this spot is not to be missed!

Highs: Impressive tableside service with a beautifully loaded martini cart that is used to create every featured libation on the menu.

Also, value is very good!

Lows: Of course, all of the featured tipples are spirits-forward and obviously do not offer many lower ABV options.

- Very recently opened in 2019 by friends Alex Kratena and Monica Berg, Elementary is one of the two bars that comprise Tayer & Elementary.

Highs: Basic, done very well! Delicious seasonal cocktails and frozen options on tap.

Lows: Perhaps a little too basic. And, the offerings are fairly limited just to distinguish itself from their second, more intricate bar, Tayer.

11. Callooh

Callay - Dive bar meets speakeasy! This trendy venue boasts a main bar and another bar tucked away in a more quiet lounge setting along with a hefty cocktail menu (more, like catalog)! Since 2008, Callooh Callay has gobbled up some great accolades including World’s Best Cocktail menu in 2012, World’s Best International High-Volume Bar

by Tales of the Cocktail, as well as several times named in Drink’s International World’s 50 Best Bars.

Highs: This abundant cocktail list has offerings for everyone and very well priced! The menu is a vast compilation of cocktail inspirations since 2008, which explains why such depth!

Lows: Beware, there are a lot of options and may take some time to navigate through the entire list, and I believe some of the cocktails even rotate out. Cocktails are very solid, but based on their volume, do not expect anything over the top.

That’s it, for now, ladies and gentlemen! Next month, the countdown carries on as we get closer to number one with numbers 10-6. Stay tuned … Til then, chaps! ~ Cheerio!

October 2019 I The SoCal Food & Beverage Professional 9

| Foodie Biz | Photos by Ben Brown

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

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

Pacific Wine and Food Classic Takes Gourmet Waterfront Dining to a New Level There’s something truly special about biting into a succulent lobster dumpling and sipping champagne while your toes wiggle in the warm sand.

Looking out into the water, glimmering with a flawless summer sun, it’s about as perfect of a Southern California moment as you can get. And it’s moments like these that the Pacific Wine and Food Classic is all about.

This annual event brought myriads of restaurants, wineries, breweries and libation purveyors right up to the water’s edge in Newport Beach, with booths literally on the sand and the shore just a few steps away in the backdrop. Eateries from across Orange Country stretched just about as far as the eye could see, interspersed with local wineries, regionally acclaimed breweries and the crowd favorite ‘bubble bar,’ which showcased a variety of champagnes.

As far as food goes, chefs made sure to step up their game to match the festival’s dream-like environment. Taps Fish House and Brewery served up those incredible lobster dumplings, each sitting in a sip of lobster bisque.

Ten Asian Bistro doled out Japanese dumplings with fresh ahi tuna, as well as colorful black rice rolls. Piccolino Ristorante’s lobster and crab cannelloni stole patrons’ hearts, as did the oh-so-rich gnocchi from Davio’s Northern Italian Steakhouse.

The District at Tustin Legacy hosted ‘The District Lounge,’ which featured several of the venue’s dining destinations. Prego served a Mediterranean ceviche as well as conchiglie with vodka sauce. The Yellow Chili, dedicated to modern Indian cuisine, served up a tasty murgh angaar begdi, or clay oven chicken. Bar Louie was also there with their nachos in house-made cheese sauce.

Nirvana Grill got creative with creamy chicken empanadas served alongside a dessert of goat cheese maple ice cream. The Country Club Helmsman’s braised bacon corn fritters were up there as well, along with Heirloom Farmhouse Kitchen’s roasted carrot puree garnished with pistachios and honey. Then there was The Waterfront Resort’s ahi cigars, coated in ‘onion ash’ to be a spectacular alternative to the real thing.

Drinks were of course in complete abundance. Maker’s Mark alone hosted several stations, each of which featured a different application of their namesake whiskey, from cocktails to ice cream. Stella Artois was there with its classic pilsner, as well as an infused popsicle for the summer heat.

Wineries present included John Anthony, King Estate, Starmont, Mercer Family Vineyard and Chateau St. Michelle among others. Champagnes at the bubble bar included Martini & Rossi, Gloria Ferrar, Wilson Creek and G.H. Mumm among others. Breweries included Unibroue, Lindemans and Towne Park among others.

The festival’s ambiance was topped off with a silent DJ, as well as all beach games and of course some incredible people watching. For more information, visit PacificWineAndFood.com.

Black Tap: Burgers, Beer and Awe-Inspiring Milkshakes Designer burgers are in. Craft beer is in. Globally inspired sauces and flavor profiles are most definitely in. A birthday cake milkshake with a rainbow sprinkle-crusted rim, topped with a full-sized slice of funfetti cake and whipped cream? Yep, that’s in too. Foodie Instagrammers and American comfort food lovers come together quite happily within the broad reaches of Black Tap. From its beginnings in New York in 2015, Black Tap has kept a keen focus on modern appeal among a mostly urban, trendy crowd. Their take on ‘upscale but not fussed up’ has certainly taken them places, with locations in Dubai, Singapore, Switzerland and the Las Vegas Strip to name a few.

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That same global allure resonates throughout the dining room, with loud yet tasteful décor setting the scene for a lively crowd, eyeballs darting this way and that to catch a glimpse of the next artful concoction that leaves the kitchen.

Crazyshakes are the ringleaders of Black Tap’s spectacular show, piled high with accouterments and made beautiful with rich color. The churro choco taco delivers a cinnamon toast crunch milkshake topped with two churros and an entire choco taco thrown into a mountain of whipped cream. Then there’s the cotton candy, a strawberry shake with bright pink and blue chocolate balls lining half the glass, covered with another mountain of whipped cream, two rock candy sticks, a whole lollipop and of course, finished with cotton candy.

These shakes, in addition to being a sight to be seen, absolutely taste as good as they look. The cakeshake noted above uses a cake batter ice cream that tastes like you’re licking the spoon after making the dough. And that funfetti cake on top isn’t just there for decoration, but rather a genuinely good dessert in its own right. Their peanut butter shakes are so thick that they might actually use more peanut butter than ice cream. In any case, it’s clear that Black Tap backs up its looks by walking the walk.

Black Tap’s burgers are a bit more down to earth, but certainly satisfy all the same.

The Texan burger brings it with bacon, aged cheddar and a crispy onion ring for full richness and texture. Then there’s the Greg Norman, which boasts a ½-pound ‘wagyu’ patty, house-made buttermilk dill ranch, blue cheese and arugula. Thankfully, Black Tap does their burgers the right way by serving them with fries (as opposed to a la carte), and fries that are very well executed at that. Definitely worth trying out some of their special sauces as well, such as the truffle mayo or Black Tap’s special sauce, comparable to In ‘n’ Out’s spread.

A long list of salads should satisfy those looking for healthier options. And of course Black Tap lives up to the latter part of its name with an even longer list of beers on tap, as well as wines and an intriguing cocktail menu. For more information, visit BlackTap.com.

Terzo MdR Unveils Dynamic Italian in Marina Del Rey Where the famed Settebello established the groundwork for killer Neopolitan pizza, Terzo MdR has launched as an alluring new concept and one of Settebello’s first expansions beyond pizza. Homemade pastas with rustic Italian additives and wildly creative Mediterranean antipasti highlight this case study in restaurant rebrands, along with a reinvented pizza menu that boasts Settebello’s tried-and-true crust.

Located in Marina Del Rey’s Villa Marina Markeplace Mall, Terzo MdR (The MdR stands for Marina Del Rey, for those not in the know) sits just a short stroll from the ocean and the luxury hotel-esque apartment complexes that house some of LA’s finest. Each element of the restaurant plays to its native crowd, reflective of its namesake—‘Terzo’ comes from the Italian idea of having a ‘third place’ to spend one’s time (think Starbucks, but with delicious Italian fare). Bright, homey décor gives off an elegant feel, complemented by an open-air kitchen with the woodburning stove inherited from Settebello as the centerpiece. The patio is lined with outdoor lounge furniture and a multitude of fireplaces. A quaint but very well stocked bar invites patrons to cozy up for some inventive drinks.

Executive Chef Brian Lavin, named one of Zagat National’s ‘30 under 30,’ moved from across the country to take the helm. Hailing from Baltimore, MD with extensive travel through the Mediterranean, Lavin created a menu that pays homage to his love for seafood, olives and sweet corn, as well as classic Mediterranean flavors with just the right amount of modern invigoration. Case in point with the seared sea scallops, timed to just about the second with a perfect sear and an addictive sweet corn puree.

The roasted U-5 head-on shrimp (read: 5 shrimp per pound) are absolutely massive and do quite well in a chickpea puree complemented with shishito peppers and olive vinaigrette. And not only is Lavin’s chicken liver mousse creamy and indulgent, but it comes out in massive quantity.

Pastas integrate new-age creativity with age-old flavor, with nothing as surprisingly novel as the corn and ricotta cappelletti, or sombrero-shaped pasta cooked al dente to the point of popping in your mouth, releasing an eye-fluttering compilation of smooth ricotta and sweet corn essence. Close behind is the squid ink gnocchi, with tomato braised calamari and spicy breadcrumbs. The ricotta cavatelli boasts wild boar sausage and just a touch of Fresno chile for a bit of heat.

When it comes to great meat, however, Lavin’s ‘Nduja, a classic Italian sausage spread, takes the cake. It’s the star of the show alongside roasted corn and thyme cream to highlight Terzo’s pizza menu.

For dessert, the ricotta doughnuts are a house favorite. What makes them so special though, is—wait for it—corn ice cream, bringing out that same addictive flavor that lines the savory menu with even more sweet woven in.

The cocktail menu is equally creative. Try the royal 75, with gin, amaretto, lemon and prosecco, or Hemingway’s rare tale, with run, ancho chile, maraschino, grapefruit, lime and grenadine. A thoughtful wine and beer list rounds things out. For more information visit TerzoMdR.com. www.socalfnbpro.com

October 2019 I The SoCal Food & Beverage Professional 11

Ryan Reynolds Shares His Passion for Aviation Gin A Rare Glimpse at the Actor’s Serious Side

By Ben Brown | Photos courtesty Aviation Gin/Ryan Reynolds Aviation Gin has grown rapidly in recent months, emerging as a category leader and electrifying the previously sleepy gin space with viral marketing and innovative messaging. The catalyst, unsurprisingly, was the brand’s acquisition by actor Ryan Reynolds in February, 2018.

Reynolds joins an ever-growing list of celebrities tied to liquor brands. Sean Combs has Ciroc. Justin Timberlake has Sauza 901.

Bethenny Frankel has Skinnygirl Margaritas.

And who can forget George Clooney and Rande Gerber, who sold their Casamigos brand for $1 billion. While celebrity ‘side hustles’ (because even celebrities need some extra income?) have been around for ages, they seem to be gravitating more and more toward the beverage industry.

For the ‘Deadpool’ star, however, the acquisition isn’t about what’s trending, or about following in his peers’ footsteps. It’s about passion.

Reynolds has taken Aviation Gin and run with it, melding the label’s identity with his own witty humor. From a marketing perspective, Reynolds is a case study in branding; he’s repositioned the product to reach a broader audience by giving it a sense of style it simply didn’t have before.

“It’s the best gin on the planet,” Reynolds began. “The taste is incomparable and there’s a reason it’s become the fastest growing gin on the market.”

Aviation American Gin was conceived in 2006, when Bartender Ryan Magarian and Portland Distillery Owner Christian Krogstad trialtested and ultimately produced a winning mix of seven botanicals: lavender, sweet and bitter orange peel, cardamom, coriander, Indian sarsaparilla, anise seed, and of course, juniper.

The two founders grew the brand substantially over the years and sold it to Davos Brands, LLC in New York in 2016, though production continued (and continues) in Krogstad’s House Spirits Distillery in Portland.

Reynolds repeatedly speaks to the product’s quality as fueling his drive to buy the brand from Davos (‘After falling in love with Aviation Gin, I didn’t just buy another bottle…I bought the whole company,’ he says in one of his viral videos). But for Aviation Gin to succeed in the way it has over the past 18 months, a lot more groundwork has had to be laid.

will only get us so far. We have to back that up with an honest-to-God superstar product.”

Despite being one of Hollywood’s highestpaid actors, Reynolds has hustled just like any entrepreneur looking to get the next great app off the ground. He does acknowledge, however, that he has a bit of an advantage over the average Joe. “Having some sort of name recognition helps because it allows me the opportunity to meet king-makers who love Aviation the same way I do,” Reynolds said. “The king-makers are the CEOs of Fortune 500 companies who put our gin on the shelves of their hotels, restaurants and stores. But again, the gin does most of the work for me.”

Reynolds’ acting career may be a financial safety net, but with his dedication to the brand, it’s as if that net didn’t exist. The level of seriousness that Aviation draws is certainly a different side of the Ryan Reynolds people are familiar with on-screen.

And in Reynolds’s eye, the celebrity aspect is just a very small factor in the brand’s grand ecosystem.

The results speak for themselves. Aviation Gin is distributed across the US and in 15 countries worldwide. And Reynolds can certainly mix business with fun.

“I can get people to try Aviation ONCE,” Reynolds stressed. “The celebrity component

“I’m just the tipsy host cracking jokes and making introductions,” Reynolds said.

12 The SoCal Food & Beverage Professional I October 2019

www.socalfnbpro.com

“All I know is Aviation American Gin has written about a third of the jokes in Deadpool” Marketing has played an instrumental role in Aviation Gin’s growth, and Reynolds has been the focal point of that movement.

“We have a limited marketing budget,” Reynolds said. “We needed to create viral videos which earn the same amount of eyeballs a Super Bowl commercial would receive.”

Now wouldn’t that be a dream for every entrepreneur? This is where Reynolds’ celebrity status has really paid dividends, not to mention his built-in skillset for being on camera.

Reynolds has integrated his personal brand almost seamlessly with Aviation Gin, finding a perfect balance that emphasizes the product’s key selling points while weaving in his iconic humor. This process has achieved a dramatic level of repositioning that would otherwise require a much more heavy hitting marketing budget.

Nearly everything that Reynolds creates seems to achieve that viral effect, giving Aviation Gin a sense of ‘unicorn status’ that brands aspire to.

Aviation Gin’s ‘The Process’ video has more than 2.4 million YouTube views and more than 83,000 engagements: impressive metrics by any measure. On its surface, the video follows a relatively straightforward formula that most brands follow: Show the viewer how the product is made, promote the care devoted to each step of the process and prove that you’re about creating the best product possible without cutting corners. What took this video from standard to viral, however, was modifying the structure to Ryan Reynolds’ natural style.

The video brings both actors’ personalities out in a natural, yet wildly entertaining way that just happens to put their respective brands in the spotlight. Reynolds and Jackman, who owns Laughing Man coffee, agree on a ‘truce’ to put an end to the alleged rivalry between their respective businesses by creating ads for one another. Reynolds’ ad for Laughing Man is shown with incredible production value, while Jackman’s is a slap in the face to Reynolds and Aviation Gin. While Reynolds may appear to be a victim on camera, each member of the duo undoubtedly came out on top.

These videos define the foundation of content marketing: content first, brand second. The story focuses on a fictitious (or is it?) rivalry between two celebrities, with their brands leveraged in a utilitarian manner that makes the ad seem like it isn’t an ad at all. Truly engaging content is where the marketing landscape has been heading for a long time now, and Reynolds and Jackman’s first loves are in creating that engaging content. The process is natural, and it shows.

The crown jewel of Aviation Gin’s viral marketing, at least so far, is Reynolds’ fake Amazon review, which garnered so much press that if an agency were responsible for such a tactic, it would receive just about every industry award to be had.

Marketing is still just one facet of the business, however. Reynolds acknowledged that there’s certainly a learning curve, and relationships, like those he’s formed with the ‘king-makers,’ as he calls them, are integral to Aviation Gin’s growth.

“The liquor industry is, in my limited experience, a tried and true ‘handshake business.’ So much of what I do as owner, is getting on planes and meeting people face to face. A lot of what happens in the industry is built upon relationships and integrity,” Reynolds said. “No amount of clever marketing will ever take the place of meeting someone, looking them in the eyes and shaking hands.”

Learning curve aside, Reynolds seems to be steering the ship in the right direction. And yes, he’s having a lot of fun in the process. And being the head of a major liquor brand may have some unexpected benefits for his acting career as well.

“All I know is Aviation American Gin has written about a third of the jokes in Deadpool,” Reynolds said.

For context, Reynolds submitted a review about his own gin on Amazon, under the alias Ry. Champ Nightengale, and then Tweeted about the review as if it was news he’d just received. The review discusses how Aviation Gin fueled a wild night out, with the reviewer waking up in Seattle (he's from Coral Gables, FL) with his new wife Linda (who he doesn't remember meeting).

When asked about his goals for the brand, Reynolds was able to embody his entire approach as a business owner in two short sentences. He keeps things serious. His eye is on the prize and he’s well aware of the work that needs to be done to get there. But at the same time, he’s being himself. He’s comfortable in his own skin and doesn’t need to veer away from his core identity to be a successful business owner. Reynolds can lead a multi-million dollar enterprise and remain so witty and provocative that you just have to shake your head and laugh.

“The unintended side effect has been that we’re having the time of our lives with the marketing campaigns,” Reynolds said about managing the brand.

“It will be the number one gin in the world within five years,” he said. “10 years from now, it’ll finally defeat water as the number one liquid on earth.”

‘People come up to me all the time and they ask me what makes Aviation Gin so delicious?

Most of the time I run away, because noncelebrities frighten me,’ Reynolds says to kick off the video. It only escalates from there, incorporating electric scooters on dirt roads, ‘apologizing’ to the juniper berries before beating them mercilessly with wooden paddles, and giving Sarah McLachlan a cameo.

Reynolds doesn’t just rest on his own laurels either. He brings in partners and new personalities to further ignite his brand’s awareness and shareability. This approach shines in a video titled ‘Truce,’ where Reynolds and Hugh Jackman teamed up to earn more than 7 million views and more than 330,000 engagements. www.socalfnbpro.com

October 2019 I The SoCal Food & Beverage Professional 13

By David Mulvihill

photos by David Mulvihill

The Ranch Collaboration Beer Dinner

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.

The Setting: An elevated culinary experience took place within The Ranch Restaurant & Saloon’s sixth-floor Hospitality Suite in Anaheim.

The Players: Executive Chef Michael Rossi and his team from The Ranch, along with Brewmaster Victor Novak and his Golden Road Brewing crew.

The Collaboration: Six-course dinner featuring masterful gastronomic creations paired with remarkable beer formulations.

An elevated culinary experience took place within The Ranch Restaurant & Saloon’s sixthfloor Hospitality Suite in Anaheim, as Executive Chef Michael Rossi and his team from The Ranch, along with Brewmaster Victor Novak and his Golden Road Brewing crew, presented a six-course dinner featuring masterful gastronomic creations paired with remarkable beer formulations.

Amuse-bouches It began with tray-passed bites, an octopus ceviche cocktail and Baja-style fish tacos paired with K-38 Clara, whetting one’s appetite for what would follow. K-38 is one of two Mexicanstyle lagers brewed at Golden Road Anaheim.

Brewed with 2-row malts and toasted flaked rice, it incorporates Bravo, Crystal, and Pacifica hops and is fermented with Modelo yeast. The result: a 4.8% ABV crushable quenching lager imparting a hint of citrus on the finish.

Once everyone was seated, Chef Rossi gave some welcoming and opening remarks, sharing his excitement with finally getting to work with Victor Novak, a good friend for close to 20 years and a brewer that, in his opinion, makes better beer than anyone. Chef also shared that, while his experience in cooking with beers was limited, he thought that pairing beer with food he loves to prepare (and normally does with

14 The SoCal Food & Beverage Professional I October 2019

wine) would be a fun challenge. His goal was to pull out all the flavors in each beer and match it with the food.

After introducing Novak, Victor conveyed how very happy and honored he was to be a part of the first-ever beer dinner at The Ranch.

He introduced the Golden Road contingent in attendance, which included his wife Sara and his head brewer, Steven Torres. Prior to his current position at Golden Road, Novak was the original Brewmaster at Taps Fish House and Brewery for 15 years, having brewed at the original Dock Street in Philadelphia prior to that. Both a student and mentor of the classic beer styles and all things beer, Novak has been brewing in brewpubs (also doing beer dinners) for 25 years. “Tonight takes it to another level in terms of the cuisine,” Novak remarked as he spoke about the meal to follow. “You are going to see all of these beautiful flavors and www.socalfnbpro.com

aromas come out of the beer and pair with the cuisine…”

George’s Bank Scallop Steven Torres described the accompanying beer for the first sit down course. Lonely Tarts Club Band was described as a Catharina-style guava sour. In part due to their German immigrant roots dating back to colonial times, brewers in the southern Brazilian state of Santa Catarina developed a beer style that has become known as Catharina Sour. These are kettle-soured beers that incorporate local fresh tropical fruits into the mix. They are higher in ABV than the similar, more-traditional Berliner Weiss beers from Germany. For Lonely Tarts, a two-day souring process via the addition of yogurt allows its Lactobacillus culture to sour the mash and produce its tartness. 1.3 pounds of local guava per gallon of beer was then added, resulting in guava fruit aroma and flavor that tended to temper the tartness in the beer.

In presenting the course, Chef Rossi stated that he sought to complement the beer with other flavors that go really well with guava. The George’s Bank sea scallop, from off the coast of Maine, definitely lived up to its reputation as one of the best scallops in the world: super-fresh, mild, sweet and melt-in-your mouth tender. It was served with a guava aguichile, a sauce made with guava, strawberry juice, cilantro, Serrano chile, a hint of ginger and juice. The top of the scallop was seasoned with a bit of pink peppercorn and strawberry powder. Flavor-filled Harry’s Berry strawberries (which also tempered the tart) also accompanied the dish.

www.socalfnbpro.com

Baja Bass Baja Striped Bass steamed in banana leaf with lemongrass, coconut, shrimp and pineapple fried rice was next, attended by Fields of Gold Saison. Brewed in the style of a Northeast French Farmhouse Saison, the brew was dry, spicy and fruity. Food friendly, it complemented the delicate flavors from the bass and its fruit accompaniments.

Muscovy Duck Striving for a perfect pairing with the Muscovy duck breast course, Victor changed up the planned beer pairing the night before this event.

In Bruges, Belgian-style dark strong ale was originally to be paired. In tasting it and the dish the day before, he felt that Thomas Jefferson Ale would pair much better. This replacement pairing was remarkable. Just a sip of the beer served to pull all of the components together whilst adding an extra depth of flavor. The ale was a very interesting rendition of this old-style ale; concentrated, rich and decadent.

Red Deer Chef Rossi informed that the main course was a fun preparation. He felt that the World Beer Cup/GABF medal-winner Get Up off of that Brown (with hazelnut and chocolate hints) would go very well with the cool nuances in the dish, a Red Deer venison chop. The rub for the venison contained a combination of tamarind and tamarind powder, ground with mortar and pestle, espresso and a bit of cocoa. Purees on the plate consisted of caramelized carrot puree and a mole with hazelnut, chocolate, dried fruit, plus about 17 other ingredients. These in-depth

constituents combined well with the beer, an English-style brown that was awarded gold at last year’s Great American Beer Festival. Malty, toasty and smooth, it married with the tender mouthwatering venison.

Dessert & Finish Entitled Irish Car Bomb, a delectable Irish stout spice cake that incorporated Bailey’s Semifreddo and Jameson sabayon was paired with Eye for an Irish, an Irish-style dry stout, light and quenching of the intense flavors incorporated within the dessert.

A couple of big guns were brought out at the end of the meal to accompany petit fours. From the Anaheim Golden Road barrel project, a Buffalo Trace Bourbon barrel-aged (over 2-yrs) Imperial Russian-style stout, at 14% ABV, possessed dark chocolate ganache and fudge that melded with rich bourbon essences. And Kentucky Nightcap, a Kentucky Peerless Rye Whiskey barrel-aged barley-wine, at 12-13% ABV, presented with notes of toffee, caramel raisin and dark fruits, along with some wood tannins and vanilla.

The Chef brought out his kitchen staff at the end of the meal to thank them for their integral part in the night’s amazing meal. He closed with a few words, “…cuisine normally meant for wine, but hopefully you could see how seamlessly really nice beers pair with this incredible cuisine. That was our goal and hopefully we succeeded.” In this reporter’s opinion, success was definitely achieved.

October 2019 I The SoCal Food & Beverage Professional 15

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 Colosseum at Caesars Palace unveiled its significant technical and design upgrades including the venue’s new general admission main floor capability, and ability for flexible configurations through the city’s only automated lift seating system.

Donny and Marie Osmond will end their 11year residency at the Flamingo Saturday, Nov. 16.

Muddfest featuring Puddle of Mudd, Saliva, Trapt, Saving Abel and Tantric will appear at the 3rd Street Stage at the Fremont Street Experience as part of the free Downtown Rocks concert series Saturday, Oct. 19.

The family-friendly hit “Potted Potter: The Little Big Town released their ninth studio album Unauthorized Harry Potter Experience–A “Nightfall” and announced the group will visit Parody by Dan and Jeff” at the Windows The Colosseum at Caesars Palace Sunday, April Showroom at Bally’s will continue through Jan. 5, 2020.

26, 2020.

Van Halen’s David Lee Roth will start 2020 off with a residency at House of Blues at Mandalay Bay on Jan. 8, 10 and 11 with more dates in March.

The Nitro Comedy Tour, starring comedians Catfish Cooley and Andrew Conn and featuring DJ Slim McGraw, will headline Jubilee Theater at Bally’s on Friday-Saturday, Oct. 11-12.

Christina Aguilera announced 10 additional dates through March 2020 at Zappos Theater at Planet Hollywood.

Legendary NFL star Terry Bradshaw is bringing his musical, comedy and storytelling production back to the Atrium Showroom at the Luxor for three Tuesday nights, Oct. 1, 22 and 29.

Spiegelworld’s “Atomic Saloon Show” opened at the Atomic Saloon inside Grand Canal Shoppes at The Venetian Resort with saloon owner Boozy Skunkton and a colorful troupe of international entertainers.

“Blanc de Blanc,” an adult variety act production, opened at the Sahara in a remodeled tiered French cabaret showroom.

Rob Lowe will return with an additional “Stories I Only Tell My Friends: LIVE!” tour stop at Criss Angel Theater in Planet Hollywood Saturday, Feb. 15, 2020.

“RuPaul’s Drag Race Live!” will open a residency in January 2020 at the Flamingo with seven famous drag queens featured from a rotating cast.

America’s Got Talent finalist Vicki Barbolak, known for her “trailer trash” branding, is appearing Tuesday-nights through Nov. 12 at Jimmy Kimmel’s Comedy Club at The LINQ Promenade.

The Comedy Works opened at the Plaza bringing nationally acclaimed stand-up comedians and rising talent to the hotel’s classic showroom weekly Thursday-Sunday.

DINING

The Taste of Downtown-Epicurean Event, sponsored by the Nevada Restaurant Association returns to the Plaza poolside Thursday, Oct. 10.

Pizzeria sixth+mill opened its second location serving lunch and dinner at Grand Canal Shoppes inside The Venetian joining sister outlet Factory Kitchen.

Smoked Burgers & BBQ at The Forum Shops at Caesars Palace started “Liquid Courage Karaoke” nights, which are twice weekly, Tuesday and Friday, sing-offs on the open-air Stripside patio.

Pinkbox Doughnuts opened its colorful third store at 9435 W. Tropicana Avenue, the first to sell branded items.

Caked Las Vegas owned and operated by Ricardo Gudino, who was featured on the Food Network’s Cupcake Championships, opened in Summerlin.

Freed’s Bakery, the subject of Food Network’s, Vegas Cakes, will open its third Freed’s Dessert Shop, the company’s new boutique patisserie concept, in October in Summerlin.

Classically European La Belle Terre Bakery & Café at the edge of The Lakes in Las Vegas is newly-renovated and under new ownership.

ABOUT TOWN

Family-owned Bok Bok Chicken has four Las Vegas locations with a fifth and largest outlet opening this fall at Town Square and two places opening in Santa Fe and Texas Stations.

Spanish artist Okuda San Miguel partnered with Mama Rabbit Bar at Park MGM to create “Mother Natura”–the country’s first sculptural slot machines and mural inspired by the legend of Mayahuel, Mexican goddess of agave and fertility.

Hofbräuhaus is holding its annual local showbiz celebrity keg tapping events every Friday and Saturday through Oct. 26 and offering daily specials through Oktoberfest ending Thursday, Oct. 31.

Approachable classic Italian eatery Terra Rossa opened inside Red Rock Resort for dinner and weekend brunch with an open kitchen, outdoor patio, dedicated wine room and full bar.

16 The SoCal Food & Beverage Professional I October 2019

OYO Hotels & Homes, the world’s fastestgrowing hotel chain, is partnering with Highgate to create the company’s first Las Vegas flagship property by taking over Hooters Casino Hotel on Tropicana and undergoing a transformation.

The Plaza downtown debuted new Luxe guest rooms and suites on the North Tower’s top floors featuring redesigned floor plans with high-end décor, technology and energy efficiency upgrades as part of the resort’s $15 million renovation.

Former SLS is again operating under the resort’s original, iconic brand name–Sahara Las Vegas.

Alex Meruelo purchased the property last year and has been transforming the resort with a $150 million major resort overhaul.

Discovery Children’s Museum partnered with Zappos and its resident artist, Miguel Hernandez, to create a hand-painted mural for the new creative exhibit, DISCOVERY Lab. The best SOULCALIBUR VI Players in the world will converge at the HyperX Esports Arena inside the Luxor on Nov. 2 to battle for prizes and honor in the new esports tournament.

Madame Tussauds Las Vegas revealed a new figure paying tribute to the late Princess of R&B, Aaliyah with her “Try Again” music video look.

The annual Las Vegas Book Festival, the largest literary event in Nevada, will be held Saturday, Oct. 19, at the Historic Fifth Street School and is free for the public. www.socalfnbpro.com

Twinkle Toast

Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus. Cooper is a Territory Manager for the Resort Wine Team at Southern Glazers Wine & Spirits.

Both women founded Twinkle Toast in 2017. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV

photo by by Ken Forrester

Aperture Wines: Fearlessly Focused

By Erin Cooper & Christine Vanover

Jesse Katz is one of the wine industry’s most influential young winemakers. Not only has Katz been named one of Wine Enthusiast’s 40 Under 40 Tastemakers, he was also the first winemaker on the Forbes 30 Under 30 list.

From the winemaking team of Screaming Eagle Winery to becoming the youngest-hired head winemaker in the United States at Lancaster Estate to the creation of his own wines under the labels of Aperture and Devil Proof, Katz continues to forge a path that is fearlessly focused and dedicated to his craft. We were fortunate enough to speak with him recently about his impressive history in the industry as well as what excites him most about the future.

What do you consider to be the defining moment in terms of your decision to commit to a career in winemaking? What prompted you to invest in your own vineyards and create your own wines?

I have had a vast amount of exposure to the world of winemaking since a young age. My father, Andy, has had a long and successful career as a photographer and I spent much of my childhood traveling with him to vineyards and wineries around the world. That gave me a profound respect at an early age for the creative art of winemaking and ultimately inspired me to make it my career.

Probably the most pivotal moment that inspired me to focus solely on Aperture and Devil Proof occurred when I had the true honor of being included on the Forbes 30 Under 30 list as the list’s first winemaker.

This got my name out on a different platform that I hadn’t been exposed to yet and really www.socalfnbpro.com

put my head into a driven entrepreneurial mindset. This was also around the time that Aperture and Devil Proof started to take off, so I ultimately made the decision to leave my job two years after that and pursue Aperture and Devil Proof fulltime.

Which harvest would you say has been the most memorable or meaningful for you and why?

This upcoming harvest that we are just getting into. This will be the first vintage made at the state-of-the-art and custom-built Aperture winery. I have gotten to design my dream winery that will bring another level of detail to our winemaking and be one of the most innovative wineries in the world with tools like optical sorting, automotive pump-overs on each tank, full temperature control (hot and cold) on every tank and four different barrel rooms, etc… It is truly a dream come true for me.

What is the story you are hoping your labels will convey to consumers?

Travel, adventure, family and the beautiful interlink between art and wine.

What is the best part about working with your father Andy?

Being able to share this journey with my father is a true gift. He has always been someone I have looked up to in terms of his pure creativity and talent. Being able to combine his passion for photography with my passion for winemaking is, I believe, a driving force behind what Aperture has amounted to thus far. Both of our backgrounds are interwoven

throughout the entire brand and the result is a cohesive, beautifully told story. And, still getting to travel together.

What excites you most about the opening of Aperture Cellars Winery and hospitality center in Healdsburg next year?

The opening of the hospitality center is going to be the true mark of Aperture entering into its next phase. Having a tangible space for guests to not only taste the wines but also be fully immersed in the unparalleled level of artistry and luxury that has become synonymous with the Aperture brand is something I am unbelievably proud of and excited to share with the world.

What inspired you to make single-vineyard Malbecs in California and were you at all surprised at the success of your Devil Proof wines?

My time making wine in Argentina working with two rock stars of the wine world, Paul Hobbs and Hans Vinding-Diers, was fundamental to helping me understand the Malbec grape early on in my career. I knew the potential of world-class wines that a single vineyard Malbec was capable of producing and had used it in Cabernet Sauvignon and Bordeaux blends throughout my tenure of making wine throughout California, but wanted to showcase what we could do from the best sites in Sonoma for this amazing varietal. Setting the record for highest rated Malbec in the history of California from all top critics six years in a row and having Robert Parker’s Wine Advocate just say it was “hands down the finest Malbec I’ve ever had. And it happens to be from Sonoma!” was a very special moment.

What key factors do you attribute to your overall success and what advice do you have for young winemakers today?

I think what it comes down to is my pure love for winemaking and the fearlessness that I have maintained throughout growing both Aperture and Devil Proof. My strategy has always been to slowly grow the brands, doing so tactfully, and I have never let fear of failure keep me from moving forward. I feel like that’s evident in the opening of the Aperture hospitality space. It’s a huge step, but I never once questioned, “Is this the right move?” I just went for it. I would advise any young professional in any field to approach achieving their goal in the same way.

If you had to choose one grape varietal that best compares to your personality, which would it be and why?

Cabernet Sauvignon. It’s adaptable to many different situations and needs some time to open up.

October 2019 I The SoCal Food & Beverage Professional 17

VINE & DINE

Drew and Lisa Matney represent the East and West Coast, as Drew is a New York transplant and Lisa was born and raised in SoCal. Together the husband and wife team explore and discover what’s new and trending in the culinary scene of Southern California’s San Diego and Orange County communities.

photos by Lisa Matney

Step Back in Time Aboard the Queen Mary’s Sir Winston’s Restaurant & Lounge

By Drew and Lisa Matney

Sir Winston’s Restaurant first opened in 1972 as Sir Winston Churchill and has now been rebranded: Sir Winston’s Restaurant and Lounge.

While the name has changed, the space maintains its amazing Port of Long Beach Harbor views and its commitment to a graceful dining experience.

The Lounge is adjacent to the restaurant and invites its guests to enjoy cozy alcoves along with comfortable plush club chairs. The tapestried walls, adorned with black and white photos are a warm reminder of the famous guests that have dined here before. The bar staff is very attentive and they offer seasonal cocktails including a Mojito with Kettle One, cucumber and mint botanicals. I also very much enjoyed the Summer Breeze, made with Kettle One, peach and orange blossom botanicals.

Both were the perfect antidote to a hot summer day. The star of the Lounge is of course the unbeatable Southern California ocean view.

Sir Winston’s dining room looks like a vintage first-class dining room on a grand oceanliner. Floor-to-ceiling windows provide diners with a breathtaking view of the Pacific Ocean. Beautifully adorned dining chairs and elegantly arranged silverware set the stage for a modern twist on some classic dishes. Sir Winston’s new menu consists of a variety of options ready to please anyone’s palate. Some of their flavorful appetizers include a mushroom tart in a flaky crust, crab salad and farro salad with crisp heirloom tomatoes. All are wonderful and light options to start your dining experience. Entrees consist of an excellently prepared bacon wrapped filet, a delicious creamy mushroom risotto and seared diver scallops topped with a delicate lemon sauce. Additional offerings include a chicken Milanese with an exceptional lemon buerre blanc sauce and of course, the always reliable British standard, beef Wellington. Beef Wellington is a rare enough dish these days that its presence here takes the dining experience up an extra level. www.socalfnbpro.com

Sir Winston’s teamed up with Paso Robles favorite, Justin Winery. Justin offers a great selection of wines that complement any menu item you choose. Sir Winston’s also offers wines like the JNSQ Rosé Cru. This wine stood out thanks to its aromatic touches of strawberry and is served in a beautiful rose bottle. In between pours, they rest in decorative silver wine buckets set throughout the restaurant.

To finish off a beautifully curated dinner desserts are a must. Offerings such as creme brule with bananas and fuji apple tart put an exclamation point on a fantastic night out.

There is simply no better way to spend an evening in Long Beach than aboard the Queen Mary at Sir Winston’s Restaurant and Lounge.

Combining the unbelievable history of the ship with a truly modern take on some classic dishes and adding a view people from all over the world travel to see for themselves, Sir Winston’s Restaurant and Lounge might just be as charming as its namesake.

photo by Anne Watson

Boarding the historic Queen Mary in the Port of Long Beach Harbor felt like traveling back in time.

October 2019 I The SoCal Food & Beverage Professional 19

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

Chef Talk The Octopus Experience

Amazingly there are over 300 different species of octopus. The octopi are categorized as cephalopods showing many similarities to squid.

Like squid, octopi (an acceptable pluralization of the octopus like octopuses), have the ability to spray ink, have no bones as well as the ability to camouflage themselves when in protection mode. They can change the color of their skin as well as changing their opaqueness and reflectiveness. Octopi actually only have six arms; the other appendages are legs.

All 300 species of octopus are venomous but there’s only one that is known to have poison

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.

effective on humans, the Blue Ringed Octopus.

Octopi survive in most regions within an ocean including coral reefs, seabeds and in the depths of the ocean. The suction cups, which are on the arms or appendages, are used for both respiration and locomotion. The siphon brings water in and then expels it, propelling the octopus forward. Octopuses also have an excellent sense of touch. An octopus’s suction cups are equipped with sensors so the octopus can taste what it touches. An octopus’s arms also do not become tangled or stuck to each other because the sensors recognize the skin and prevent self-attachment.

20 The SoCal Food & Beverage Professional I October 2019

Generally, octopi age very quickly and are shortlived due to their ability to mature early in their lifespan. When octopi are mating the male uses one of his arms, a special one, to deliver sperm directly into the female. Females hide the eggs and care for them until they hatch. The eggs look similar to a tiny version of white grape bunches. The lifespan of a female is between 1 and 2 years. About forty days after mating, the female giant Pacific octopus attaches strings of small fertilized eggs (10,000 to 70,000 in total) to rocks in a crevice or under an overhang. Here she guards and cares for them for about 160 days until they hatch. In colder waters, such as those off of Alaska, it may take as much as 10 months for the eggs to completely develop. The female aerates the eggs and keeps them clean; if left untended, many eggs will not hatch. She does not eat during this time and dies soon afterwards. Males die a few weeks after mating.

The harvesting of octopi have increased greatly in the last 30 to 40 years, with last year 370,000 tons being taken from oceans worldwide. This has led to a new aquaculture society that is farm raising octopuses, just like they do for salmon, shrimp and tilapia. The “Vulgaris” species is the most commonly eaten octopi, but in aquaculture they are using another species, called the “Maya.” Morocco used to be the world’s largest producer until the oceans were overfished.

Aquaculture farms generally control the temperature, feed and lighting where the animals are grown to maximize the speed of growth and reproduction. Aquaculture of the octopus started in the 1960s but only had a survival rate of 9%.

In 2004 this went up to 31%, due to the change in species, which is still not a viable rate for big commercial development. Another advantage of the Maya breed is the quick pace they come to adult maturity. Some current experiments have seen upwards of a 50% survival rate.

The harvest season is from August to December.

Generally, fishermen tether their boats to each other and use one boat with a motor to take them out to the beds and bring them back in.

Fishermen fish with poles baited with softshell crabs. When the octopus sees the crab, it wraps its arms and legs around it and fishermen pull it into the boat.

Depending on the species an octopus length can measure as little as one inch and weigh as little as a third of an ounce. On the larger species they can weigh around 150 pounds and have an arm span of around a 14-foot span. The average adult weighs around 33 pounds. The largest ever recorded was it 600-pound octopus with a 30foot arm span. www.socalfnbpro.com

By Linda Westcott-Bernstein

Human Resources Insights

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

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

The Purpose and Value of Chain of Command The bottom line, in my view, to the success of any employee relations strategy, is providing employees with a process for venting and being heard, and one that functions without repercussions. If we are honest with ourselves, we know that everyone needs to vent once in a while and to have an outlet for their frustrations and challenges at work. And, if you want to be successful in your leadership role, you will be that sounding board and resource for your team so that you always know the issues and setbacks that are occurring on your watch.

Everyone says that to have an open door is the key to success as a manager. An open door means that you are a good listener and that you are willing to receive and acknowledge ideas from your team. Having an open door does not mean that you are a floor mat however. It also does not mean that you have to give in to every whim of your team but that you must be confident enough to sort through the issues and move toward sound solution.

When you implement a “chain of command” protocol, you are putting into place an important process and steps to address workplace problems that happen right there in your own backyard. It means that you can find solutions and work out situations without having to air any dirty laundry. A good chain of command process should start with the immediate supervisor—if the person is capable and confident. Otherwise, go to the next level in

the chain of command, the manager, and have them be involved and engaged in the process.

While human resources is my field of expertise, I believe wholeheartedly that the best person to address and solve your team’s challenges is the manager in charge of that team. However, it takes a very smart and seasoned professional to be able to navigate the issues, be impartial and to not take the possible criticisms personally. All too often we have individuals in management that focus on blame and cause instead of taking a look at the root of the issue and working to find a solution. If we only could be less concerned about fault and more focused on fixing things, it would be a better place for everyone to work.

My philosophy for successful handling of employee issues is as follows…

Listen and H.E.A.R. what is going on: H = (be a) helper E = explain A = ask questions R = resolve Allow some time to truly assess and evaluate what is the problem—hear both sides of the issue.

Permit the concerned employee(s) to offer solutions and problem solve.

Give critical input and guidance to ensure policy, procedures and rules are followed.

Agree on the best solution for problems, as well as for the team and company.

Many in the management ranks find these employee relations processes time consuming and difficult at best. That is unfortunate! The time that you take, if it is well spent on a focused and formalized “chain of command” process, can save you time and money in the long run. Most employees who feel ignored or undervalued, spend a fair amount of their work time trying to influence others to their way of thinking. They can undermine and infect all of your productive and positive employees. So, when you address problems in a quick, fair and timely manner, you keep those naysayers from infecting your department or organization.

Maintaining a healthy work environment and productive team can be a challenging and ongoing task. But remember this: When you don’t address the issues that arise in a timely and positive manner, they only fester and grow, and over time will result in the failure of the team, your position and your intentions.

Remember, keeping that open door and open mind can and does work… “A few minutes a day can keep HR away!”

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

October 2019 I The SoCal Food & Beverage Professional 21

EVENTS

AD INDEX

We’ve handpicked some upcoming events around Southern California. Check out what’s going on in your area:

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10/12: Taste of Italy. The Italian American Museum of Los Angeles presents the 11th annual Taste of Italy Los Angeles. For one evening the heart of historic Downtown Los Angeles is transformed into a charming Italian piazza where guests can enjoy acclaimed regional Italian restaurants, high-end wines and live entertainment. Los Angeles IAMLA.org/taste-of-Italy 10/13: Los Angeles Magazine’s The Food Event. The 14th annual food spectacular brings together more than 40 restaurants; 20 wineries, breweries and cocktail purveyors; live chef demonstrations; and even a display of exotic animals. Saddlerock Ranch, Malibu lamag.com/thefoodevent2019 10/19: Taste of Soul. Dubbed “the largest one-day ‘free’ street festival and event in all of L.A.” by Mayor Eric Garcetti, Taste of Soul plays host to food, entertainment and a cultural experience for the South L.A. community. Crenshaw Blvd between Stocker St & Obama Blvd TasteOfSoul.org 10/27: Sushi Festival San Diego. Sushi Festival San Diego is aiming to set a world record of most sushi pieces created in a 48-hour marathon. For two straight days, Sushi Chef Masters will aim to create 100,000 sushi pieces and will get to eat history in an All-You-Can-Eat Sushi Celebration.

Limited VIP Omakase Experiences will also be available. Mission Bay, San Diego Eventbrite.com/o/sushi-on-a-roll-26209169867

Keep Memory Alive Event Center page 18 kmaeventcenterlasvegas.com 702-263-9797 Riedel riedel.com Roca Patron rocapatron.com

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11/14: San Diego Ramen Festival. Renowned chefs and local San Diego ramen restaurants will be serving up different types of ramen for patrons to enjoy. Tickets include two 12-ounce servings of ramen. Broadway Pier, San Diego SDRamenFest.com

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22 The SoCal Food & Beverage Professional I October 2019

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