January 2020 The SoCal Food & Beverage Professional

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Bill Becker’s Arctic Ice

Appears to Be Making a Real Impact in the Lives of Many People

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CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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WELCOME TO A NEW YEAR AND A NEW DECADE—2020! At The SoCal Food & Beverage Professional we bid farewell to a very exciting 2019 and welcome an even more exciting and unpredictable year ahead. Southern California is known as the region that keeps outdoing itself and we must admit it keeps us very busy covering all the culinary-related events and reporting on them to the best of our ability. We now have over 35 journalists contributing to keep our Professional readers up to date on local happenings, and we thank our Journalists and Staff for another year well done and their continued support for another great year covering the Food & Beverage Industry of Southern California.

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20 Back Cover

OUR JANUARY COVER FEATURE IS DEDICATED TO ARCTIC ICE, a unique CBD-infused Rocky Mountain water developed by Bill Becker now hitting the market with some amazing results you won’t want to miss.

VINE & DINE BY OUR PROFESSIONAL CULINARY COUPLE DREW & LISA MATNEY VISIT LAS BRISAS in Laguna Beach, a local institution since 1979, where they had a unique brunch experience you’ll want to hear about. On a side note, Laguna Beach has been a special place for me, having lived there for several years and the fact that my mother and father were married there back in the 1940s!

THE UPCOMING GALA “POWER OF LOVE 2020.” This annual fundraising concert and dinner is hosted by and at the MGM Grand Garden Arena in Las Vegas, with cuisine

by Wolfgang Puck, along with tantalizing cocktails and exquisite wines from Southern Glazer’s Wine and Spirits with celebrity appearances and a special surprise guest.

Proceeds benefit the Cleveland Clinic Lou Ruvo Center for Brain Health. For more info, go to KeepMemoryAlive.org/POL or call 702-263-9797.

PAGE 20-21 FEATURES ROBERT IRVINE, WRITTEN BY GAEL HEES, who gives us an insight into The Man, His Fitness, The Way His Mind Works, The Robert Irvine Foundation and His Partnership with Boardroom Spirits. Read on to get filled in on all the details and enjoy Gael’s article.

BACK COVER FEATURES ARCTIC ICE, the CBD-infused Rocky Mountain water that will make a difference!

CHEERS! MIKE FRYER SR. EDITOR/PUBLISHER

Page 4 Hot off the Grill!

Page 10 Foodie Biz

Page 5 The Bottom Line Grant Smillie of Botanical Hospitality Group Discusses Finding His Stride in LA’s Restaurant Scene

Page 12 The Restaurant Expert Restaurants Who Embrace Accountability Are More Profitable

Page 6 What’s Brewing Page 7 Book Review

Page 13 Human Resources Insights Holiday Season: A Time for Reflection and Evaluation Page 14 COVER FEATURE Bill Becker’s Arctic Ice

Page 8 Vine & Dine Las Brisas: Brunch with a View

Page 20 Robert Irvine A Man to Watch in 2020 Page 22 Best of the Best Page 23 Front & Back of the House Making Better Bitters Page 26 Events Ad Index ACF Chefs of SoCal

Page 18 Brett’s Vegas View

20 www.socalfnbpro.com

January 2020 I The SoCal Food & Beverage Professional 3

The Socal Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139

www.socalfnbpro.com

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 visited Mi Piace, an original staple of Old Town Pasadena’s illustrious food scene. Serving spectacular authentic Italian for more than 30 years, this dynamic eatery holds deep history and decadent flavor. Find out more in Ben’s Foodie Biz column on page 10.

Alice Swift

Assistant Editor alice@lvfnb.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 Adam Rains

Journalist Sandy Korem

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalist Lisa Matney

Journalist HR Insights Linda Bernstein

Journalist Made from Scratch John Rockwell

4 The SoCal Food & Beverage Professional I January 2020

www.socalfnbpro.com

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 credit: Botanical Hospitality Group

Grant Smillie of Botanical Hospitality Group Discusses Finding His Stride in LA’s Restaurant Scene

By Ben Brown

Melbourne born and raised, Grant Smillie began his career as a musician, touring the world as a DJ and record label owner. Now, the co-owner of LA’s famed E.P. & L.P. in West Hollywood has built himself up in the F&B world to create equally electric experiences for his audience, namely in the form of restaurant and rooftop bar guests. His company, Botanical Hospitality Group, is looking to expand both upward and outward with new dining concepts as well, with a promising vision for growth.

“As a [music] producer I got to travel the world.

I was doing 300 flights a year. Tons of shows everywhere. Long hours and I just sort of got fatigued by travel,” Smillie began, noting that the glitz and glamor of the music world, as great as it was, began to fade and sparked his desire to look to the next chapter.

Smillie had always had a love for F&B, with tried-and-true experience in the field. He opened a bar, Ponyfish Island in Melbourne, in 2010.

Then, on a trip to LA after DJ-ing in Miami, he met with former classmate, real estate investor and [future] business partner David Combes, who led him to a [then] vacant building in West www.socalfnbpro.com

Hollywood for a rooftop tour. Needless to say, that building became E.P. & L.P. “I was naïve in thinking about how much time I would need to spend in getting [E.P. & L.P.] off the ground,” Smillie said, citing permitting processes and other factors as being far more difficult in the US than in Australia. “My hand was forced to draw a close to the music chapter and set up this business full-time. It was a nice bookend.”

E.P. & L.P. was founded on delivering an experience that ‘California hadn’t seen before.’

That mission led Smillie to recruit an Australiabased team to turn the concept into reality. He started by recruiting Louis Tikaram, who held the title of Australia’s ‘Young Chef of the Year,’ to head up a menu focused on South Asian fare.

“Southeast Asian cuisine is very popular in Australia. The Philippines, Thailand, China, it’s all right on our doorstep in Australia and we felt like it was underrepresented in the US at the time,” Smillie said.

He also brought on a renowned Australian hospitality design group to develop the venue.

All parties worked very closely throughout the

process, navigating the hurdles that come with such a geographic distance, not to mention important differences such as Australia’s use of the metric system. Things certainly worked out in the end, with E.P. & L.P. hosting two completely different experiences between the dining room and rooftop bar.

“People come for a meal and stay for the night,” Smillie said. “The dining room menu is of course a full-service endeavor, while [the food] on the rooftop is more snack-based. It’s entirely dynamic. You always need to be thinking about what it looks like for the guest. What happens if it’s windy? If it’s wet?”

E.P. & L.P. added a more recent element to its repertoire in its rooftop cinema series, which transforms the rooftop bar into an outdoor theater with capacity for 120 people. Smillie says about half of them dine at the restaurant beforehand.

Now, Smillie and Botanical Hospitality Group are getting ready for two new concepts. The first is a café, SOL (short for Strings of Life), set to launch in January 2020.

“When I first came to America I was a bit horrified by quality control [for coffee] in the US. In Melbourne there’s a café on every corner,” Smillie said. “[SOL will be] focused on artisan coffee, creating our own blends. A chef-led California produce-inspired menu, all-around lighter fare. [SOL’s food menu] is designed to be a bit more the way that Europeans consume an afternoon platter. You have to think about what people consume at different times.

Grab and go sandwiches are a bit boring to me.

SOL will have something that’s both delicious and visually exciting.”

The second concept, Grandmaster Recorders, is set to open in Summer 2020, and takes Smillie back to his origins in music. Originally opened as a recording studio in the 1970’s, the venue hosted stars such as David Bowie, Blondie, Stevie Wonder and Red Hot Chili Peppers.

Now, Botanical Hospitality Group plans to transform the vacant building into a restaurant and rooftop bar concept that pays tribute to the building’s history.

You’re looking for meaning around a brand and what the ideology behind it. In this case it speaks for itself,” Smillie said.

He also noted that E.P. & L.P. might be getting a second location in the not-so-distant future, and that Botanical Hospitality Group may look into hotels down the road.

“You have to be mindful of expansion. You need to pay attention to quality,” Smillie said. “We have a good rubust team. Want to keep building without sacrificing the quality you’re after.”

January 2020 I The SoCal Food & Beverage Professional 5

what’s

By David Mulvihill

photo credit: 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.

Just a couple of weeks prior to Barley Forge Brewing’s Grand Opening in 2014, (l-r) Mary Ann Frericks, Greg Nylen and David Chapman.

Barley Forge–To Be Remembered News came via an eloquent September 26 Facebook post, of husband and wife owners Greg Nylen and Mary Ann Frericks decision to close Barley Forge Brewing Company: “It is with heavy hearts and mixed emotions we have decided not to renew our lease…, and close Barley Forge. Brewing beer is a capital intensive and increasingly competitive endeavor and, simply stated, we have arrived at a point where the lows outnumber the highs.

This reality, combined with an unprecedented and unsustainable rent increase our landlord is demanding, has made untenable the prospect of continuing to operate a full-scale production brewery in a neighborhood that has rapidly shifted from its industrial roots to a retail environment. It has taken no small measure of radical, albeit heart-rending, acceptance to reach this conclusion.

Greg and I never wanted a beige life and we certainly have not had one, indeed it has been a wild and fantastic ride since Barley Forge

opened October 25, 2014. We are incredibly proud of our many awards and achievements, our dedicated staff, the relationships we forged both in the industry and the community and the many wonderful people we have had the privilege to serve. That so many believed in us will forever be a source of sustainment and we have nothing but gratitude for your patronage…”

The message went on to thank and invite patrons to come by during their remaining time open have a pint, partake in some food or to just say goodbye. The following post came 30 days later, emphasizing that closing was imminent: “…The reality remains that Greg and I will not be continuing as owners. Nor will we personally be relocating Barley Forge as we have neither the resources nor the wherewithal to undertake the expense and time that would require. That said, it has been our hope to see the heavy lifting we completed and good work Barley Forge started serve as a continuum to be carried forward. To that end, we are currently working as expediently and diligently as the process allows towards completing a transfer

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of ownership with a projected sale date of December 4, 2019. …we want to take this opportunity to thank our incredible and dedicated staff, some of whom have worked with us from day one or for the better part of five years and many of whom feel like a second (albeit lovingly dysfunctional) family to me personally. Absolutely none of this would have been possible without our team and we thank them from the bottom of our hearts and wish them much, much success in their future endeavors.”

Via liquidation proceedings that followed, another prominent OC brewery worked to determine if it was feasible to “carry forward” what Barley Forge had put in place. News of that outcome came with a 12/11/2019 post from Barley Forge: “Heartfelt congratulations to Green Cheek Beer Co., the successful winners at today’s sale of Barley Forge Brewing Co. We take pride and solace in knowing we are leaving things in very capable hands and independent craft beer will long flow from our fermenters. www.socalfnbpro.com

I heard it said recently that nothing great ever comes from being warm and cozy. Amen and we’ll drink to that. This was a life we never could have imagined. It was five years filled with moments we will cherish for a lifetime…”

The brewery’s final farewell came on December 18th. This time, instead of Facebook post, the Barley Forge Tasting Room board proclaimed: “Thank you for five great years, October 25, 2014 to December 18, 2019 #86BARLEYFORGE.” Barley Forge will live long in our memories, not only for its memorable and award-winning beers, but for striving for the best customer experience at every level, from its well-appointed tasting room and world-class dishes coming out of its kitchen to the entertainment and community provided.

In 2018 Barley Forge received a GABF gold medal for Grandpa Tractor, its Dortmunder Export-style lager and received a World Beer Cup silver medal for The Patsy, its coveted coconut rye stout.

Thank you Mary Ann, Greg and the entire Barley Forge crew for your hard work and all you provided. You will be missed.

More to follow regarding Green Cheek Beer Co’s new Costa Mesa presence. In a message exchange with co-founder Brian Rauso, he expressed his sadness with the exit of Barley Forge. With Green Cheek’s acquisition complete, he is also excited to bring Green Cheek to Costa Mesa. Having taken possession on December 19th, he was hopeful that Green Cheek Costa Mesa would be open by the end of the year. Green Cheek will be maintaining its current location in Orange as well.

Green Cheek Beer Co 2294 N Batavia St Unit C, Orange, CA 92865 2957 Randolph Ave Unit B, Costa Mesa, CA 92626

Book Review

Beer has been brewed in Nevada since before it was a state and now the beverage’s history in the Silver State has been consolidated into one book, Nevada Beer by The Las Vegas Food & Beverage Professional’s own Pat Evans. It’s the second book released

by Evans, who released a book about the history of beer in his hometown of Grand Rapids, Michigan, in 2015. Nevada Beer is available on Amazon and at local retailers.

Why write this book?

I took it as a little bit of a challenge, but also a way to jump into the Nevada beer industry. Back in Michigan, I was deeply involved as a reporter in a city known nationally for beer. When I found out I was moving to Las Vegas in September 2017, I decided to let my publisher know and they wanted a Nevada beer book. Prior to my move, I had heard and read a lot about how lousy the Nevada beer scene is, and I didn’t feel like it was possible if it was true. So it was sort of a challenge to prove people outside of Nevada wrong and show there is good beer in the state. Plus, what better way to jump into the industry and get to know people. It’s full of a lot of great people.

Was there history to dig deep into?

Surprisingly more than I thought there would be. Knowing from previous research that beer was widely made across the country pre-Prohibition, I expected a good amount. It was all concentrated north of Las Vegas of course. Even aside from Carson City and Reno, which had significant operations, there were dozens of breweries in the mining towns. I loved how in-depth some of the newspapers used to go detailing the brewing process, and I got more out of those than I did with old West Michigan papers. It’s fun getting a look into the similarities and differences of how beer was made then versus now.

I do wish I was able to find more information before I sent off to the publisher, but so it goes with writing about history, especially on a short and tight timeline. www.socalfnbpro.com

Green Cheek Beer Co’s Brian Rauso and Evan Price on the day of their Grand Opening in 2017.

What was surprising about the history?

Coming from the Midwest, I’ve long been enthralled with the old west, but who isn’t? You romanticize it, and as with most historical things, people generally take pop culture as gospel. Diving into the old west, you discover it wasn’t that rowdy and there were a lot of cosmopolitan aspects about life. These were great urban centers and exciting places to be, not because of train robberies, but because they brought in things from all over the world. In many ways, I felt early 1800s West Michigan was more old west than late 1800s Nevada.

What stands out to you in the modern Nevada beer industry?

Coming here and tasting some of the great beer made by longtime industry players like Big Dog’s and Great Basin made me smile. It was like, there’s great beer here. Sure, they’re not necessarily the flashiest breweries, but they’ve been around a long time and for me, I love consistency and don’t jump on trends quickly. If you’re making a good solid beer, you’re good with me. And I’d say a larger percentage of breweries in Nevada are just brewing good beer than some more well-known brewing states. It’s a lot like the state in general; people don’t seem to think much of Nevada outside the state, at least besides a crazy place to come for vacation. But you get here and you explore, it’s a beautiful state full of great aspects.

What do you view as the future of beer in Nevada?

I think there are a lot of positives. As I mentioned just having some major stalwarts like Great Basin, whose Tom Young (wrote the Nevada Beer foreword) is one of the industry’s great pioneers. His true passion and dedication to the beer industry is fantastic. But then you have new entries into the state making more trendy beers, like Revision and IMBIB and you have players standing out and making a name for Nevada’s beer industry. So as long as they’re starting to say, “Hey look at us,” and Great Basin and brewers like Dave Pascual at Big Dog’s keep showing well at national awards, people might take notice. I’ll also try to do my part writing nationally about the beer industry and continuing to tell the modern history through NevadaBrew.com.

January 2020 I The SoCal Food & Beverage Professional 7

VINE & DINE

By Drew and Lisa Matney

Photo credit: Drew and Lisa Matney

Las Brisas: Brunch with a View

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.

We recently visited Las Brisas, a Laguna Beach institution open since 1979. The restaurant premiered a new menu back in April of 2019 and the finishing touches on a remodel were all but complete as well. Floor-to-ceiling windows let in the abundant natural light and also revealed the stunning Pacific Ocean views people come from around the world to experience. Patrons will also be happy to learn that Las Brisas offers a Happy Hour weekdays from 3-6 p.m., as well as live music Fridays and Saturdays from 6-9 p.m. The weekend brunch menu features a pre fixe 4-course meal, which includes Seasonal Fresh Sweet Breads, Salmon Tostada, a Crab Scramble with scallions and

your choice of Flan or a trio Sorbet for dessert.

Of course, no brunch is complete without a libation and here, Las Brisas offers bottomless Mimosas or “Mary’s” for 15 bucks.

We started our brunch with two house favorite cocktails, the Spicy Margarita and the Mai Tai. The Margarita, lined with tajin and accented with sliced cucumber, in addition to red chile pepper, really lived up to its namesake. It really kicked! The Mai Tai, made with shaved ice, was almost a piece of art sitting on the table.

Red and orange swirled together to create a visual perfectly suited to the Pacific coastline Las Brisas overlooks. Not to be outdone, and recommended by the friendly staff, we then

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enjoyed “The Dante.” Made with Casa Noble Crystal organic tequila, pomegranate and lime, it comes to the table showing off beautiful magenta coloring. Three delicious cocktails in and we are certainly ready for some food!

We begin with a beautiful Fruit Salad. The fruit is as fresh as it is colorful—a vibrant collection of pineapple, watermelon, strawberries, blueberries raspberries and blackberries all brought alive with chopped mint and almond slivers—the perfect refreshing course to go with the sun-soaked afternoon spilling into the restaurant.

Next up was my favorite dish of the day. The Pozole Verde, a hearty soup with seasoned www.socalfnbpro.com

chicken, tomatillos, hominy and poblano peppers brings a welcome spicy addition to the meal. It got my attention bite by bite without being overwhelmingly spicy. Growing up in the Northeast, soup was always a reprieve from the cold winter weather, but here in Southern California, all it has to be is delicious, and Pozole Verde is just that.

Las Brisas wasn’t done impressing us just yet, as they decided we needed to try their delectable Pork Ribs. Served sweet and pulled effortlessly from the bone, they offered a gentle spice that comfortably lingered after each bite.

The chipotle agave complemented the sweet glaze perfectly and left us more than satisfied.

Las Brisas, newly renovated both structurally and with regards to its menu, offers a comforting link to Laguna Beach’s culinary past while also offering patrons a well-executed taste of the modern culinary world. Classic cocktails are elevated with fresh ingredients and presented as colorful accents to the pristine coastline and unparalleled Southern California weather. A brilliant fruit salad, fresh fish, a comforting Mexican soup and some wonderfully cooked ribs combined to delight us on a typically warm Saturday afternoon. Head of Operations Howard Gardner and Executive General Manager Michael Gaines have done a wonderful job updating Las Brisas without abandoning the restaurant’s traditional appeal to longtime locals in the community.

www.socalfnbpro.com

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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

Five Crowns

The Blind Pig

Five Crowns Keeps Fine Dining Sacred in Corona Del Mar

(“Oh, that’s where it comes from!”). And Yorkshire pudding and mashed potatoes aside, to order the prime rib without creamed corn would be truly sinful.

Items like the beef bone marrow, with a hearty prime rib beef jam on top, showcase that Five Crowns is unquestionably keeping up with the times.

Meanwhile, indulgences like rich lobster bisque and a buttery rack of lamb with wilted spinach and mint jelly demonstrate that this place has roots and is sticking to them. With decades of perfecting their craft, Five Crowns is too strong to shy away from their culinary foundation in favor of the next great food trend. This is a place where fans of classic fine dining will breathe easily and enjoy one dreamful bite after another.

While it’s hard to pass on such famous prime rib, you’ll be undoubtedly wowed by the steak. Five Crowns serves a ribeye for the books, finished with an excellent crust and eye-fluttering tenderness. Pair it, or anything on the menu, for that matter, with a fine wine or contemporary cocktail.

Then there’s dessert. That dark chocolate souffle is another piece of timetested mastery, but the sticky toffee pudding should certainly be ordered alongside. You’ll thank yourself. LawrysOnline.com/Five-Crowns

Five Crowns embodies a multi-layered network of history rarely found in any industry, and one that’s becoming harder and harder to come by in the restaurant world. On one end you have its parent, Lawry’s Restaurants, whose humble beginnings go back to the late 1800s. Then you’ve got the nearly 100-year-old building that gives Five Crowns an ambiance that simply can’t be replicated, with a dizzying maze of dining niches, bars and beautiful yards that remind you that the property was once a private beachside mansion. And of course you’ve got the restaurant’s own timeline, dating back more than 50 years and embodying its namesake on multiple levels—literally the fifth crown jewel of Lawry’s, conveniently located in Corona Del Mar, or the ‘crown of the sea.’

While Lawry’s in general has taken powerful steps in modernizing its restaurants, the timeless comforts that give a place like Five Crowns its livelihood remain as strong as ever. Dark wood trimmings, old-fashioned lanterns and the London phone booth outside cast a tone of unknown nostalgia, a perfect setup for your first step through the front door, where you’re taken back to a time you never remember experiencing. Walking through Five Crowns feels like a warm blanket has been placed over your shoulders, with fireplaces lining nearly every corner and jovial conversation dancing across seemingly endless pockets of tables. With bedazzled crowns ‘hidden’ along the old-style wallpaper and canons hanging by chains from the ceiling, as well as a crowd dressing in everything from flip flops to fine suits, the restaurant embodies enough of a Disney ride to make things even more magical.

Five Crowns’ menu is as iconic as its ambiance. The prime rib that made Lawry’s famous is of course a staple here, masterfully prepared with creamy horseradish (not too spicy, don’t worry), succulent au jus and of course Lawry’s seasoned salt and pepper that may blow the minds of those unaware of the origins of the spice they see in the grocery store all the time 10 The SoCal Food & Beverage Professional I January 2020

The Blind Pig Brings New Age Flare to Yorba Linda The Blind Pig attained regional acclaim in Rancho Santa Margarita (RSM) for its flavorful twists on classic dishes. Now, Executive Chef Karl Pfleider and Bar Manager Ryan Autry have expanded their knack for new American flavor and artful execution to Yorba Linda, where the restaurant’s second location has been received with overwhelming praise. The place was popping—popping!—on a Sunday night, traditionally among the slowest times for a restaurant, demonstrating that The Blind Pig is satisfying a longtime local thirst for culinary novelty and innovation.

The new dining room is a big step up from the RSM location in terms of capacity, but plays to the same loose speakeasy theme, putting the bar at www.socalfnbpro.com

Mi Piace

center stage amidst a surrounding perimeter of chic tables and comfortable booths. Servers have just enough room to maneuver between bargoers captivated by whatever game is playing on TV and high-energy groups reaching for the next small plate on the table. A lovely patio adds further seating and perhaps a quieter environment than the comradery taking place inside.

While the bar is the physical focus of The Blind Pig, Autry and his team have crafted a cocktail, beer and wine program to walk the walk. Pages and pages of artful cocktails, separated by different categories and cleverly labeled with flavor profiles to ensure patrons get exactly what they’re looking for, make up the majority of the leather-bound drink book (yes, it’s more of a book than a menu…quite a good read!). The Socialite, made with vodka, Aperol, strawberry rosé, prosecco and lemon, lives up to its claim of ‘fruity and effervescent’ while the real Vinnie holds distinct sweetness to mask an otherwise potent bite. If you feel like splurging, the high roller cocktails are a fun venture into the unknown, with creations like the billionaire and ‘a damn good margarita’ bringing nuanced flavors.

The food menu is every bit as creative, with items like chicken lollipops and pork back ribs coming out with sauces that play with heat, sweet and tang in a way that holds onto each dish’s flavor foundation while deviating from the norm enough to raise eyebrows and beg the question of ‘what’s in this that I haven’t had before?’ Same goes for the short rib tacos, where Chef Pfleider has perfected the ability to inject every bit of umami flavor into those short ribs and compile them with a mystical combination of creamy, crunchy and hearty additives, served atop a perfectly robust tortilla. Then there’s the hot chicken, a trend that’s sweeping Southern California but one that The Blind Pig can own long after the fad is gone with its just-spicy-enough sauce, excellent crunch and sizeable Texas toast that it’s served on. And whatever you may order, pair it with a side of fries with heavenly garlic aioli or some killer kimchi fried rice.

If you have room for dessert, those melt-in-your-mouth churros served over rich panna cotta are sure to please. Or maybe you’ll cap the night with another one of those intricate cocktails. TheBlindPigOC.com/Yorba-Linda

Mi Piace: Decades of Italian Decadence in Old Town Pasadena Mi Piace has been a staple of Old Town Pasadena for about as long as restaurants have stood on Colorado Blvd. A combination of aesthetic experimentation and culinary genius are undoubtedly two of the biggest reasons that this Italian haute spot has been serving patrons for 30 years and counting, with no signs of slowing down. This is a rare scenario where modern design, contemporary ambiance and a timeless menu that embodies authentic Italian classics come together in perfect harmony. Dare I name Mi Piace as one of the top Italian restaurants in Los Angeles.

Mi Piace is made to feel like a home away from home for anyone who walks through its doors. On the surface, the chic pendant lighting, beautifully-lit bar and dark wooden tables sans white table cloths could be mistaken for just about any other trendy spot that doles out new-age fusion. But there’s more to this ambiance than good looks. It’s an intangible warmth typically reserved for coming home for the holidays or seeing a good friend for the first time in years. It’s the genuinely welcoming tone you get from everyone on staff. It’s the smile that comes not just from you upon first bite, but also www.socalfnbpro.com

from everyone on the team that brought that dish into the world just for you.

That familial Italian hospitality is becoming harder and harder to find in LA, but has found sanctuary within these four walls.

And while classic Italian doesn’t seem to be enough in an era of global fusion, Mi Piace shines with its iconic menu, where traditional classics have aged like a fine wine. Reading more like a novel than a menu, the seemingly endless list of handmade pastas, wood-fired pizzas, and meat and seafood specials holds an identity far stronger and a level of flavor far more developed than the typically narrow and terse selection of trendy ingredient combinations you’ll find on a clipboard in some of your nearby counterparts. Let’s digress no further on the new kids on the block thought.

Let’s talk about how Mi Piace has helped establish Old Town Pasadena as a culinary powerhouse for decades.

Unquestionably, the pasta is going to be memorable to say the least. Mi Piace features two entirely separate selections, one of pasta made from scratch in house, and another of pastas imported from the motherland.

Among the many highlights here is the tagliatelle con gamberi, boasting handmade spinach tagliatelle that holds perfect texture and earthy character, soaking up a rich cognac cream sauce and pairing with perfectly-cooked prawns. Then there’s the spaghetti a la carbonara, another impeccably delightful creation that brings together rich pancetta and peas that snap open with even the softest bite.

For something on the meatier side, look no further than the pork ragu pappardalle Bolognese, with mile-long house-made pappardalle woven into a hearty Moroccan-spiced meat sauce with a touch of fleur de sel.

Conversely, on the lighter side (but far from light, in traditional Italian fashion) is the ravioli al burro, or handmade butternut squash and ricottafilled ravioli with roasted sage sitting in a brown butter sauce.

For those crazy enough to divert from pasta, pizza proves to be a lovely suitor, with fresh ingredients atop a perfectly blistered crust. The mixed mushroom pizza with ricotta and micro greens was something else, but with a long list of toppings and endless custom options, there should be a pizza for everyone here.

And while Mi Piace could easily stick to a traditional Italian wine list, they really go the extra mile in their cocktail program. The food menu may pay homage to purebred Italian history, but their futuristic drink menu can go head-to-head with just about any young gun in SoCal. Try the Smoke in the Water, a martini at heart but an Instagrammer’s dream in presentation, served over a fishbowl-looking base lined with dry ice to make the drink look like a medieval potion. There’s a gin and tonic that changes colors before your eyes, spritzers served in simply the coolest glasses, and so much more on this dazzling list that assures you this place may have been around for 30 years, but has unquestionably ‘gotten with the times.’

Then there’s dessert, where at Mi Piace, there’s always room for chocolate soup. Described as part souffle, part molten chocolate lava cake, it looks like the former and tastes like the latter. Every bite is like an entire chocolate bar just went and melted on your spoon, with vanilla gelato and fresh whipped cream pairing like a charm. But it doesn’t stop there. Creations like the almond rocha cake and the Mi Piace special—chocolate and raspberry mousse layered between white cake, wrapped in white chocolate and topped with French raspberry marmalade—are made to look beautiful and taste even better. MiPiace.com.

January 2020 I The SoCal Food & Beverage Professional 11

The RESTAURANT EXPERT Restaurants Who Embrace Accountability Are More Profitable

Managing people and holding them accountable is one of the hardest things to do, especially in a restaurant. As a restaurant owner or manager, learning how to do this effectively is a game-changer. It allows you to trust the restaurant is being run how you want, even when you’re not there. Unfortunately, accountability tends to have a negative tone to it. Let me help you change the meaning of that word to create a positive work environment where your management team excels and appreciates you holding them accountable.

The rudimentary meaning of “accountability” is “answerability.” It’s the acknowledgment of responsibility for your obligations, decisions and actions and how you are answerable for the resulting consequences. In a restaurant management setting: Obligations are to perform your job to a specific list of expectations.

Decisions are what you make based on your obligations.

Actions are what you do as a result of your decisions, which are ultimately the basis for what you will be answerable for.

The key to this is not only a specific list of expectations, it’s that the list is clearly defined! This is where most independent restaurants fall down. And with this in mind, this is why managers cringe when hearing the phrase, “hold them accountable.” It’s because the owner or general manager has not been clear on their expectations of their management team.

So when your management team hears that you are going to start holding them accountable, they think, “That SUCKS!” or “Whatever.” Because in the past there hasn’t been clarity, and accountability was just an owner or GM getting louder in expressing how unhappy they are that the manager didn’t do something they didn’t honestly know that they had to do or how to do it.

Let’s take a look at what a restaurant looks like when expectations are clear. It’s a completely different scenario.

When your management team knows what the job is, how to do it and how well you want it done, you have a management team that gets things done, meets expectations and ultimately makes you money and makes you happy.

12 The SoCal Food & Beverage Professional I January 2020

By David Scott Peters David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as the expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters and his formula, visit www.davidscottpeters.com.

Here are just a few examples of ways to set expectations for your management: • Provide job descriptions that clearly state what the job is, how to do it and how well you want it done.

• Create a training system that ensures they learn the job so clearly when going through training, that they can do it on their own without supervision or help after training is complete.

• A restaurant budget that gives management a target to shoot for and gives them a road map to what systems need to be put into place to achieve those numbers.

• A weekly/monthly budget variance report comparing budget to actual numbers giving management a clear financial report card that will guide them on to what systems need to be reviewed and what new systems need to be put in place.

• Detailed checklists in every position! These are the foundation to clearly defining expectations in EVERY position in the restaurant.

This allows both management and staff to do exactly what’s expected without any conflict. Because there is no such thing as common sense.

You have to tell them exactly what needs to be done and how to do it.

• Changing how YOU the owner or GM looks at accountability. Instead of answerability, look at it as an opportunity to coach, to becoming a partner in your management team’s success, to becoming a trainer, not just a parent who only scolds their children to teach them lessons.

• Not just taking a manager’s word that they accomplished a task or did what you asked them to do. Instead of accepting the answer of yes it was done, say “great, show me.” Now you put yourself in a position to see that is was done and if not—or not done to your standards—gives you the opportunity to coach for success.

When you make it clear to your team that change is a good thing, that the little details matter, that being clear on expectations is the norm, they will no longer think accountability is a bad thing. Your team will no longer see accountability as something that is dreadful and difficult. Shift your company culture from answerability to providing opportunities. And the end opportunity for you is to coach your way to both financial and personal success! www.socalfnbpro.com

Human Resources Insights

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

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

Holiday Season: A Time for Reflection and Evaluation

The holiday season is the perfect time for embracing the importance of family and friends. It’s a time to reflect on what we’ve done in our life and maybe even how we’ve made a contribution to the greater good. This applies not only in our personal lives but also in our work life. As we prepare to welcome in a new year and make some new resolutions, why not resolve to reflect on and evaluate the one thing which truly matters most: Are we a good person, do we care about the welfare of others and do we treat others with the respect they deserve?

How can we honestly evaluate our goodness, our contributions in our work and personal life? We can start with an evaluation of ourselves by considering a few potential challenges…

Do we… reserve our judgment of others? treat others with respect and consideration? act in a way that is considerate of others’ opinions? honestly assess our weaknesses as well as our strengths? try to understand the differences in others and embrace them?

So much of human nature is to judge others by our situation and standards.

While that is our frame of reference, it is not appropriate or accurate to theirs. Just the other week, I met with someone about a new job. This person was very open about her life and situation, and shared with me some very private information. This woman was in an abusive situation

and wanted desperately to escape it. It was easy for me to think … “I’m glad that’s not me … I’d never let myself be manipulated by anyone.”

And suddenly, almost as quickly as those thoughts popped into my head, I realized that I was behaving judgmentally. I was clearly unable to comprehend not only what her situation was but how she came to be in it. It was cold and uncaring of me to think that I had any comprehension for her dilemma or situation.

The goal and intent of a good human resources (HR) philosophy and practices is to help us all remember and reflect on what is truly important in life: the welfare of others. HR is there to help good people make good decisions by understanding the importance of maintaining a healthy balance between emotion and intellect.

Please, never forget that there is no weakness in compassion, there is only the cold reality of indifference.

This is the perfect time of year to remember and embrace that so important Golden Rule, while reflecting and evaluating our own characteristics— “Treat others the way in which you’d like to be treated.” To me, it really comes down to some very basic concepts for life and living… have compassion for your fellow (wo)man and endeavor to be fair, considerate and compassionate in all aspects of your life. Have a wonderful holiday season!

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.

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January 2020 I The SoCal Food & Beverage Professional 13

Bill Becker’s Arctic Ice Appears to Be Making a Real Impact in the Lives of Many People

As we enter 2020 both the advantages of living a healthy lifestyle and the benefits of CBD are being heralded. Coming to the forefront is Arctic Ice Plus, a beverage founded by Bill Becker that is vegan, gluten free, organic, contains no sugar or calories, is 100% THC free and has the added benefit of being infused with 30mg of CBD. Arctic Ice Plus comes in five flavors—Original, Green Apple, Passion Fruit, Blood Orange and Mango—and contains pure Rocky Mountain water, organic hemp extract, natural flavors, sorbic acid (to protect flavor) and stevia. It is purported to offer anti-aging properties, combat muscle soreness, aid in recovery and supports the reduction of inflammation and pain. In addition to the flavored CBD-infused waters, the company has added a range of products including pain relief creams, tinctures, gummies and a special 3,000mg tincture designed to help with autism, which will be available for the launch of Arctic Ice into California and other key states in 2020.

What is CBD? CBD stands for Cannabidiol, a natural occurring compound found in the Cannabis L. Sativa plant, which can be classified as Medical Marijuana, Recreational Marijuana and the Hemp Plant that contains 0.3% THC or less in which CBD can be extracted. CBD is also a natural occurring compound found in the Endocannabinoid System of the human body. According to a few research studies, the two substances work together to support the immune system. CBD has been shown to carry therapeutic properties that assist

the body when adding it into one’s daily routine without experiencing any negative side effects.

Is CBD Legal?

In 2018 the Federal Government passed the Farm Bill of 2018 in which hemp was decriminalized across the nation. This allows states the option to legalize CBD within their state or not. Currently with the recent Draft Rules released by the USDA in October, each state has the opportunity to write their own Hemp Program Regulations in accordance with the USDA Federal Program and approval by the fall of 2020. For an example, Wisconsin will allow the consumption of any hemp-derived products but has no medical or recreational program. Nevada’s laws vary depending on the county, city or jurisdiction the CBD products are sold in.

Currently 48 of the 50 US States have legalized the sales and use of hemp-derived CBD products that contains 0.3% THC or less with hempderived CBD illegal only in IDAHO and SOUTH DAKOTA. While CBD is widely available without any prescriptions across the US, it is important to use a brand that has a great reputation and support from the medical community.

Who Is Bill Becker?

Born in Ontario, Canada, Bill Becker has been involved with the bar, restaurant, gaming and beverage industry for over 40 years. In the 1990s he originally developed Artic Ice as a line of high-quality health energy drinks. Bill moved to Las Vegas in 2006 and began manufacturing the

14 The SoCal Food & Beverage Professional I January 2020

Arctic Ice brand, which was successfully placed in over 100 locations including 7-Eleven stores and casinos. The success of the brand spread internationally to the Far East and Europe where Manchester United Soccer team adopted Arctic Ice as its global sponsor.

What Motivated Bill Becker to Add CBD to Arctic Ice? When asked why he incorporated CBD into the Arctic Ice water as a new product, Bill shared, “I was suffering from very high blood pressure (250 over 110) which can be deadly, and I was on three major high-profile medications which were doing nothing. A friend in Colorado told me to try CBD and I at first thought this was just another hyped up scam.

I started drinking three bottles of 10mg water per day and to my surprise within three weeks my blood pressure had dropped to 165 over 100. I cut my medication doses in half and increased my consumption to three 30mg bottles of CBD water per day. Just two weeks later my blood pressure was down to 145 over 80. I increased my intake to four bottles and dropped the medication completely as I moved towards normality.

I was so impressed through personal experience that we began developing the Arctic Ice brand which is now available throughout Nevada as a 30mg infuse portfolio of flavored waters. Our goal simply is to help as many people as we can, reducing traditionally prescribed medicines and the horrible side effects they cause and replace these with natural CBD water.” www.socalfnbpro.com

An Interview with Doctor Daniel Fabito

Daniel E. Fabito MD is Board Certified in Anesthesiology, Pain Medicine and Interventional Pain Management by the ABA, ABAPM, ABPM and ABIPP; holds the ABIPP Opiate Competency and Certification; is an Anesthesiologist and Fellowship Trained Interventional Pain Specialist; currently serves as the President of NV ASIPP; and is an Associate Clinical Professor for UNLV and Touro University School of Medicine in Las Vegas, NV. With such an impressive list of accolades and certifications, we wanted to get his take on Arctic Ice and CBD and how it is helping his patients.

Doctor Fabito, how has your approach to pain management changed?

Recently, there has been a shift in medicine towards Integrative and Holistic approaches. I realized that it was important for my interventional pain practice to adapt and transform into a more comprehensive pain program and started to blend both western medicine and integrative approaches, incorporating on-site yoga therapists, mental health professionals, meditation specialists, acupuncturists, nutritionists and life coaching to my western practice. Instead of focusing on the maintenance and management of health issues, we truly started focusing on healing. Through a blend of both western and integrative medicine, we are able to focus on identifying the root of the problem and treat not just the body but also the mind and spirit.

We understand that you have been working with Bill Becker from Arctic Ice for some time now?

I have known Bill Becker both personally and professionally for the last nine years. Since Bill recognized the transformation in my medical practice, he introduced his CBD brand Arctic Ice to me. After researching the Arctic Ice brand and the potential benefits of CBD, I accepted a consultant position with the company.

Can you give us some input into the value of the Arctic Ice Portfolio of CBD waters and its other products?

The Arctic Ice Portfolio is committed to providing high quality, organic and innovative CBD products. Arctic Ice has several different types of CBD delivery systems including flavored waters, oil tinctures, creams and gummies. This allows people to try a variety of types of CBD for different ailments.

The Arctic Ice brand is committed to being one of the industry leading companies that have standardized their process of cultivation, extraction and formulation to ensure a high quality CBD supplement.

In addition, the Arctic Ice brand continues to be a pioneer in the industry. I have recently been contacted about participating in CBD studies, which is extremely important for future innovations.

Do you perceive a substantial value in treating your patients and clients with CBD-infused products such as Arctic Ice? There are over 100 known cannabinoids today. Cannabinoids are the molecules which give the cannabis plant its medical and recreational properties. Cannabidiol (CBD) is a natural substance obtained from hemp plants that may promote wellness without any psychoactive

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or intoxicating effects and is typically associated with promoting an overall sense of calm and may help to bring the body back into balance through the endocannabinoid system (ECS).

There are several recent landmark studies regarding Medicinal Marijuana and Hemp Derived CBD for aiding a variety of health issues. Some of the strongest scientific evidence of therapeutic effect includes treatment of Dravet and Lennox-Gastaut epilepsy syndromes, anxiety, insomnia, inflammation and chronic pain. Over the summer, the FDA approved the first ever cannabis-derived medicine for the epileptic conditions, Epidiolex, which contains CBD. Therefore, based on current clinical studies, there seems to be a potential benefit in using CBD. If the use of CBD results in the reduction of opiates, benzodiazepines and sleep aids, then I believe that there may be tremendous value for its use.

What results have you seen in your patients?

I have seen multiple benefits in my patients that have used CBD as a supplement. The results in my Comprehensive Pain Management

January 2020 I The SoCal Food & Beverage Professional 15

clinic have mimicked some of the recent CBD clinical studies and I’ve seen an improvement of chronic pain, anxiety and sleep disorders.

Interestingly, I have been able to document several cases of opiate reduction with CBD use, which is extremely important during this current opiate epidemic crisis.

What are the main areas that you would recommend patients treat themselves with CBD-infused products such as Arctic Ice on a regular basis?

In Nevada, medicinal marijuana was approved in 2000. It was approved for certain conditions including: anxiety disorder, neuropathic condition, muscle spasms, seizures, chronic or severe pain, cancer, autoimmune disease, AIDS, anorexia, autism spectrum disorder and nausea.

At this time, CBD is considered a supplement.

There is no specific effective dose that has been established for medical issues. The CBD dosage can depend on multiple factors including concentration, delivery system, body weight, desired effects and tolerance.

In addition, there are several landmark cannabidiol studies that show promise with anxiety, insomnia, inflammation and neuropathic pain. There are studies, such as a 2011 study by Bergamaschi MM and 2017 update by Kerstin I et al that confirms CBD has a high therapeutic index and maintains a good safety profile. These studies demonstrated that chronic use and high doses of CBD 1500mg/day was well tolerated with minimal side effects.

However, if you do try it, it is important to speak with your doctor to ensure that it won’t affect other medications that you are taking. If there are no potential issues with the CBD supplement, then I would initially “Go Low and Slow” and titrate (adjust the dose) as needed. Overall, we need more research, but CBD may prove to be an option for managing anxiety, insomnia, inflammation and pain.

Testimonials of Those Benefitting from Arctic Ice Drinks I am writing to tell my story regarding Arctic Ice Water and what my family calls “THE CREAM.” I have been a long term patient of Dr. Daniel Fabito (an ANGEL among us), and have suffered many years with intercostal nerve damage (the pain can just be debilitating). My daughter was diagnosed with stage 4 endometriosis at age 17 and my other daughter was diagnosed with ADHD and has chronic insomnia. What do you do when your child is screaming at the top of her lungs, because the pain is so bad and you have already taken her to 93 doctor appointments in one year (about two a week) to try and give her some type of relief from the pain. Then finally, you discover Dr. Fabito and ARCTIC ICE WATER and THE CREAM. This has changed her life!!! My daughter does not have to rely on narcotics to have pain relief!!! She is now 24, working full time, just got a huge promotion and is continuing her education. My other daughter with ADHD only weighed about 80 to 85 pounds at 18 years old. We had tried giving her PHARMACOLOGICAL medication for her ADHD; however, the side effects were so bad that I was taking her to heart doctors because they made her heart ache and decreased her appetite to a point that I was giving her protein drinks just to have some type of substance in her. Again, We tried Arctic Ice Water.

My daughter is now up to 93 pounds, sleeping through the night and doing GREAT!!! For myself, I am happy to say, I am down to only two types of medicine and trying to reduce those medications as well. If it weren’t for ARCTIC ICE WATER and THE CREAM, none of this would have been possible!!! So thank you, DOCTOR FABITO, and thank you for reading my story. ~Julia Maddera–longtime patient of Doctor Fabito, Las Vegas It’s the most refreshing CBD drink I’ve ever had. My clients love the taste and the CBD benefits. ~Lo’an, Owner of CBD American Shaman, Henderson, NV The best flavored water I have ever tasted …with 5 great flavors and all the benefits that you get from CDB! The best muscle recovery drink I have ever had, especially after 18 holes of golf. ~Kenny Lee, Co-Owner Lee’s Discount Liquors (22 plus stores throughout Nevada) # 1 hangover recovery of all time! ~Nick James, Sommelier I have experienced painful back spasms for about four years now. Under the care of my physicians I have tried countless prescription medications and several different CBD creams, but sadly nothing had given me the pain relief I was looking for. After topically applying Arctic Ice Pain & Wellness 500mg CBD Cream to my back during a particularly painful spasm I was finally able to achieve complete pain alleviation within about three minutes. I was shocked and completely overjoyed to have finally found a healthy product that works and I did not have to reapply until two days later! This truly incredible experience led me to try the 1000mg CBD Cream at the next feeling of pain, and again I was pain free in under two minutes. Absolutely life changing, an amazing product! ~Ashley Hendricks, Patient

How to Find Arctic Ice

Arctic Ice is distributed globally by Pemberton Distribution Company, based in Las Vegas. Pemberton has all the necessary wholesale business licenses in place from the Nevada state and local authorities. An active EIN, Resellers License and a government-issued Business License is required to make wholesale purchases from Pemberton Distribution Company, who is committed to ensure full compliance both federally and in every state.

For more information contact: Info@Pembertondc.com 702-869-8162 16 The SoCal Food & Beverage Professional I January 2020

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CABERNET

COLOR UP YOUR LIFE! RIEDEL.COM

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

Jeff Civillico, headliner of his one-man ABOUT TOWN “Comedy in Action,” finished his residency in The Who will return to The Colosseum at Caesars December in the Anthony Cools Showroom at KAMU – Ultra Karaoke will be the first highPalace this year for a series of six shows May 5, Paris to focus on the national expansion of his end karaoke club on the Strip when it opens in 7, 9, 12, 14 and 16 with their symphonic concerts nonprofit Win-Win Entertainment.

February 2020 with more than 40 private karaoke “Moving On! Tour.” Singer Roger Daltrey and rooms available daily noon to 8 a.m. on the guitarist/songwriter Pete Townshend are second floor of the Grand Canal Shoppes at The pairing with local symphony orchestras Venetian. Vocalists can sing from a catalogue of across North America for a once-in-a-lifetime songs or their own collection and rooms can be rock experience. turned into private e-gaming suites.

“The Ladies Night Out Comedy Tour” will The U.S. debut of “Bansky: Genius or Vandal?” visit Paris Theater Saturday, Feb. 14 with 7:30 featuring 70 original creations from mysterious and 10 p.m. performances. Celebrity host street artist Bansky’s famous works from private Nene Leakes leads the all-star lineup including collectors opened inside Immersion Vegas, the Adele Givens, special guests Loni Love, Sherri new venue at the Fashion Show mall, and runs Shepherd, Kym Whitley and B Simone. through Sunday, April 5, 2020.

Grammy Award-nominated Post Malone extends the Runaway Tour, launching the second leg in “Potted Potter: The Unauthorized Harry Miracle Mile Shops at Planet Hollywood has 2020 with a stop at MGM Grand Garden Arena Potter Experience - A Parody by Dan and added five new tenants including interactive Saturday, March 14. Again, Swae Lee, who made Jeff,” the family-friendly show at The Magic Museum of Selfies; athletic apparel retailer a name for himself outside of Southern hip-hop Attic showroom inside Bally’s since last June, is lululemon; lifestyle boutique Karma and Luck; Magnets Inc., A Sticky Business souvenir store; duo Rae Sremmurd, and new kind of Rockstar, extended again through May 2020.

Tyla Yaweh, will appear as special guests. and Cocolini in front of the V Theatre offering Alternative Rock icons Wilco will visit Brooklyn 32 homemade Italian gelato flavors.

Bowl at The LINQ Promenade Saturday, April 4 on the band’s “Ode To Joy Tour” following last Ski season is open at Lee Canyon and introducing October’s release of their newest album by the the new year-round, two-story, 10,000-squarefoot Hillside Lodge with an outdoor heated same name. terrace and ski-in-ski-out bar.

DINING San Francisco’s Dandelion Chocolate opened Tulips art sculpture by renowned artist Jeff Koons its first Las Vegas café and retail store in The acquired in November 2012 for $33,682,500 is Venetian next to the hotel lobby. The “bean-to- back on display at Wynn Plaza, where it was bar,” small batch chocolate maker offers single- originally installed from 2013-2016. origin chocolate bars, house-made pastries, Las Vegas Motor Speedway (LVMS) has been confections, hot chocolate and coffee drinks. named Speedway Motorsports’ Speedway of Ellis Island on Koval Lane behind Bally’s finally the Year for the third consecutive year and sixth opened its long-awaited The Front Yard, the time overall. The diverse motorsports facility in property’s new beer garden, restaurant and 2019 hosted two tripleheader NASCAR events, Mexican American singer-songwriter Pepe entertainment venue with a 300-person capacity. two NHRA national events and the Electric Aguilar, son of Mexican icons Antonio The new two-story, indoor/outdoor facility has Aguilar and Flor Silvestre, will perform at many HDTVs including an 18-foot big screen.

Daisy Carnival.

Mandalay Bay Events Center Saturday, May 2 at Ralph Perrazzo, chef owner of b.B.d’s, and 9 p.m.

Palace Station mutually decided to pursue Righteous Brothers featuring Bill Medley different goals with b.B.d.’s, which opened with Bucky Heard will return to headlining at there in August 2018, closing and moving to a Harrah’s in 2020. The Rock and Roll Hall of new location, and the existing space becoming a Fame duo are scheduled Jan. 21-April 30 and Palace Station-managed concept.

Sept. 15-Nov. 12, performing Tuesday-Thursday Town Square has a new restaurant featuring at 6 p.m.

Southern fare, bakery items, coffee drinks, full “Trailer trash-branded” comedienne Vicki bar and kids’ menus. Farmtable Kitchen & Barbolak, a finalist on America’s Got Talent, Spirits serving breakfast, lunch and dinner daily has had her weekly 8 p.m. Tuesday-night gig at took over the former Big Whiskey’s American Jimmy Kimmel’s Comedy Club at The LINQ Restaurant & Bar. Promenade extended a third time through Popular Lotus of Siam restaurant forced from March 10. its original location at Commercial Center off Pop trio AJR performed at The Chelsea at The Sahara Avenue in September 2017 due to a Cosmopolitan last June and will return this year rainstorm collapsing the roof opened a temporary Orleans Arena and the San Diego Seals will host on June 12 with “Neotheater World Tour Part location on East Flamingo Road. The outcome the first-ever National Lacrosse League game II.” The band’s latest album is Neotheater and is the first location is reopening and the second in Las Vegas between the Seals and the Colorado Mammoth on Saturday, Feb. 1, 2020. current single “Dear Winter.” outlet is so successful it will remain open.

Photo credit: Denise Truscello

ENTERTAINMENT

18 The SoCal Food & Beverage Professional I January 2020

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AND

Present

MGM Grand Garden Arena Las Vegas, NV

Save the Date | Saturday, March 7, 2020 Mark your calendar and expect big surprises at the Power of Love® Gala.

Cuisine by Wolfgang Puck ♥ Tantalizing Cocktails Exquisite Wines ♥ Luxury Auction Items ♥ Spectacular Entertainment Celebrity Appearances ♥ Philanthropy and Camaraderie Proceeds Benefit:

Cleveland Clinic Lou Ruvo Center for Brain Health Alzheimer’s | Huntington’s | Parkinson’s | Multiple System Atrophy | Multiple Sclerosis

Seating available now: KeepMemoryAlive.org/POL 702.263.9797 | PowerofLove@KeepMemoryAlive.org

Robert Irvine A Man to Watch in 2020

By Gael Hees Photos courtesy Robert Irvine

INTRODUCTION Robert Irvine is like a steam locomotive, pushing through life with power, excitement and focus. His accomplishments are legion–two television shows, hundreds of guest appearances on other long-running cooking shows, several cookbooks and a fitness program. He is also harnessing his creativity to include two restaurants: Robert Irvine’s Public House at the Tropicana in Las Vegas, and a new venture in Allentown, Pennsylvania, Fresh Kitchen.

Working with Irvine can be rough. He’ll tell you himself, “I’m intense and demanding, but I’d argue that it’s in the best possible way. Just ask someone who works for me,” he said laughing.

And it really may be the best way. Matt Tuthill, GM of Robert Irvine Magazine said, “Robert has a certain standard and it’s incumbent on everyone who works for him to reach that standard. Day-to-day, does it get as intense as it does on Restaurant: Impossible? Not really, thank goodness. But that standard is a great thing for everyone on the team.

Robert’s an incredibly high achiever. By reaching for his standard you wind up doing things you never thought possible.”

Pushing employees to do their best work. Pushing restaurant owners to do the impossible. There is a theme here. Irvine wants people to be their best selves.

IRVINE AND FITNESS His interest in fitness, is a good example. “I am passionate about fitness and its transformative power. I believe fitness is a gateway to other types of achievement: Once you make your body strong, healthy and able to do things it couldn’t do before, it sparks a change in the mind. You start to wonder, ‘What else is possible if I put my mind to it?’ And since your body feels great, you go out and try to do it! Success and fitness are intimately intertwined for a lot of people for this very reason. It certainly is in my case."

Irvine, who grew up reading Muscle & Fitness and lifting with a used weight set, realized a teenage dream of his own. In April 2019, he was on the cover of Muscle & Fitness. As he says, “Not bad for a guy in his 50’s."

THE WAY HIS MIND WORKS He could go in so many directions–more TV shows, new books, more restaurants. It is his self-discipline and focus that keep his projects in check. Here is how he approaches new project opportunities: 20 The SoCal Food & Beverage Professional I January 2020

"I approach every project by asking a lot of questions, 'What does this add to the world? What’s different about it? What makes it great? Is it the best use of my time and my team’s time?' If I can’t come up with good answers to those questions, then it’s a pass. If I can, then I know I’ll be able to figure out all the other questions, like how, when, etc. If you’re passionate about something, you figure out the answers to all the other questions."

THE ROBERT IRVINE FOUNDATION One project that passed the test? Providing badly needed services to first responders and those who have served in the military. The Robert Irvine Foundation has now raised over $1.2 million toward that cause. Individuals and organizations such as the USO and the Gary Sinise Foundation have been supported by Irvine’s foundation.

One can complete an application online (www.robertirvinefoundation.org) to be considered in the funding process. The granting decision is made in the fourth quarter of each year, based on the number of applications, need and funds available. Several recipient profiles are on the website as is an opportunity to support the foundation online.

The foundation also supports Valor Service Dogs, an organization providing trained service dogs to become the companions of disabled veterans. It is a costly process to raise even a single dog to perform selflessly and obediently. The Robert Irvine Foundation has been able to fund several dogs, changing the lives of the recipient veterans.

Irvine himself has a military background, having served in the United Kingdom’s Royal Navy for a ten year tour of duty. Irvine enlisted at age 15 and simultaneous started his cooking career that included service on Her Majesty’s royal yacht.

According to Irving: “I truly just believe that it’s time to take care of those who take care of us. Everything we www.socalfnbpro.com

enjoy in this country—all the freedom we have to pursue the things we’re passionate about—all of that goes away without the brave men and women of our armed forces. I also believe it’s incredibly important to give back. I’m English by birth and American by choice. I’m incredibly proud of that choice, America accepted me, and I’m proud every time I’m able to give back.”

PARTNERSHIP WITH BOARDROOM SPIRITS In November, Irvine was the guest chef for “The Spirit of Lansdale Day” sponsored by Boardroom Spirits. All proceeds for the event went straight to the Robert Irvine Foundation.

Working with the owners of this new bespoke distillery, Zsuzsa Palotas, Marat Mamedov and Vlad Mamedov, Irvine recognized a kindred philosophy about product ingredients, work ethic, and long-term goals. The result: Irvine is now partner and co-owner of this unique operation.

In early 2016, Boardroom Spirits opened its doors with three product offerings: vodka, gin and rum. The three founders, management consultants-turned-distillers, believed in raw, all-natural ingredients and a highly regulated micro-distilling process. This resulted in a clean, crisp taste that soon was garnering a following.

Because of its size (they actually hand-bottle all products), Boardroom Spirits can afford to be very inventive. It wasn’t long before the founders were experimenting with fruit and even vegetable spirits to the point that the company now has 12 distinct spirits available, with more in the development process.

The company’s “Fresh” series includes Fresh Citrus, Fresh Ginger and Fresh Cranberry. As with all of the other products, these infused vodkas never include any artificial flavors, sweeteners or preservatives.

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Boardroom Spirits is also developing a “Periodic Table of Spirits” that now includes Apple, Beet, Carrot, Pear Bartlett and Pear D’Anjou. Fully distilled from the fruit or vegetable, these spirits are actually classified as brandies (fruit) or distilled spirits specialty (vegetable). To show just how careful these distillers are about ingredients, all of the carrots are hand selected and cleaned for each batch.

Finally, there is a liqueur, Triple Sec, and the future holds a new “bold whiskey.” In addition, Irvine will soon have products from Boardroom Spirits branded with his name. He currently features the company’s existing line in recipes and cocktails at his two restaurants in Nevada and Pennsylvania. All products can be ordered through Seelbach’s (https://seelbachs.com) or requested from Southern Glazer’s Wine & Spirits of Nevada, its local distributor.

A DAY IN THE LIFE What does it take to be involved in so many projects? Unbelievable drive.

According to Irvine, “I pretty much go fulltilt. Wake up, hit the gym, go to set, prep, film, take meetings, do interviews…the days are just packed. You can’t approach that schedule with anything less than your full attention and energy.”

It will be interesting to see what Irvine brings to the table in 2020!

Robert Irvine - chefirvine.com Robert Irvine’s Public House troplv.com/dining/ robert-irvine-public-house Tropicana Las Vegas 3801 South Las Vegas Boulevard Las Vegas, NV Fresh Kitchen by Robert Irvine rifreshkitchen.com Boardroom Spirits - boardroomspirits.com

RASPBERRY + THYME GIMLET

INGREDIENTS 1 oz Boardroom Vodka 1 oz C, Carrot Spirit 2 oz Fresh Lime Juice 1.5 oz Raspberry + Thyme Syrup Fresh raspberry, to garnish METHOD - RASPBERRY + THYME SYRUP: To make the raspberry + thyme syrup: heat equal parts water and sugar to a boil. Add 8 oz. of raspberries puree and 10 sprigs of fresh thyme and let sit for 1-2 hours, then strain and cool.

METHOD - COCKTAIL: Courtesy of Aldine Restaurant.

Combine vodka, lime juice, and raspberry + thyme syrup in an ice-filled mixing glass and stir with a long spoon until well chilled. Strain into chilled cocktail glass and top with C, carrot spirit. Garnish with fresh raspberry.

For more recipes go to boardroomspirits.com

January 2020 I The SoCal Food & Beverage Professional 21

By Shelley Stepanek

Best of the Best

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.

Fruitcraft—Raise a Glass to Good Fruitcraft, formerly California Fruit Wines, started when twin brothers decided they were going to open a winery. Putting their heads together they started in Vista, California. Their idea was to only use fresh seasonal fruit, and not grapes. The fermented fruits change quarterly, from pineapples, lemons, blueberries, raspberries, strawberries, pomegranates and very seasonal wines such as pumpkin. They became so big and their tasting room was overflowing with customers, so they packed up their warehouse and moved to the heart of Hillcrest in San Diego. There they opened Fruitcraft, where people have way more room to enjoy this great place. Alan Haghighi now runs the place full time. The distillery is in the back, there are two rooms to drink and dine, and a great dog-friendly patio out front.

This is really a terrific place to come, fun and friendly and a great place to book for a wedding or school reunion holding up to 320 people. Fruitcraft also serves freshly brewed Kombacha, by the glass or by the container.

Delicious cocktail flights distilled from the fermented fruits is a great way to sample a few.

The crowd-pleasing menu consists of tasty food, no matter what you try, including flatbreads and fresh salads. You can also pick from their bar other wines, and of course anything you like you can buy a bottle or case to take home. When I was there I bought a case of Pomegranate and Pomegranate Cherry. There are also plenty of craft beers to pick from. Alan lets all of his employees put in their thoughts about service and experiences.

Photo credit: Shelley Stepanek

Of all the drinks, the refreshing Strawberry Mojito cocktail with fresh muddled strawberries was absolutely the best, perfect for the summer or really anytime. I don’t see it on the menu now, but hopefully it will return. I believe this was my 6th trip there. I totally suggest this place any time you are in San Diego.

Fruitcraft Closed on Mon. & Tue., open 4-9 Wed.-Thu., 4-10 Fri., noon-10 Sat. and noon-6 Sun. In Hillcrest, east of the 163 heading toward North Park.

1477 University Ave, San Diego 877-484-6282 https://fruitcraft.com/tasting-room 22 The SoCal Food & Beverage Professional I January 2020

www.socalfnbpro.com

Front & Back of the House Making Better Bitters

By Gael Hees Gael Hees is a Las Vegas freelancer, and founder of the blog, The Steamy Side of Vegas, Living the Spa Life. She writes for national publications and has won numerous awards for printed materials and videos.

Follow her at steamysideofvegas.com or email, gael.hees@icloud.com with questions, suggestions or comments.

Koplowitz and his partner, Nick Kosevich, started Bittercube in 2009 because they saw a gap in the market. They were both bartending and managing a restaurant and were watching the growing craft movement gain traction in the spirit and beer sectors. But they weren’t seeing the same focus on bitters.

“It’s funny, when we initially started making bitters, we were in some way making bitters for the cocktails we ourselves were creating,” said Koplowitz. “My business partner and I came together, started sharing recipes. We then started thinking more holistically and asked ourselves ‘Can we cover the style of cocktail anyone would want to make?’”

“Bittercube” is named for the traditional way that bitters were often used in a cocktail: on a cube of sugar that was placed at the bottom of a glass with the other ingredients poured over it. It also speaks to how Koplowitz and Kosevich honor the spirit of hand-crafted products.

The company is dedicated to using all raw ingredients purchased as close to the source as possible. These include jasmine, hibiscus, kola nut, cubeb berries, coffee, chocolate and numerous spices; plus citrus and dried fruits. And, as you can imagine, the founders are very particular about the spirits they use for macerating these ingredients.

Photo credit: Gael Hees

All of the prep work is done from scratch, such as decorticating the vanilla by hand. The small batch process can take up to 25 days depending on which of the nine flavors they are working on.

Growing up, there was always a mysterious bottle of Angostura Bitters in the liquor cabinet (the highest shelf in our kitchen). Mom and Dad were scotch and water drinkers (when they drank) and I don’t remember a huge number of “cocktail” drinking guests. That bottle sat there—waiting to flavor something—until the house was sold.

That lonely little bottle—developed in 1824 by Dr. Johann Siegert as a medicinal tincture—would have good company today. Bitters, following the way of hand-crafted beers, spirits and wine, are featuring natural raw ingredients produced in small batches. Small companies are finding faithful adherents in equally small restaurants across the country, and throughout the world.

So a little vocabulary lesson will help us here. Historically, homes of any size would have a still room where small amounts of alcohol could be distilled for use in medicines (or perhaps a recreational draught or two). An herbalist could give patients “medicines” from plants and herbs in the form of extracts or tinctures, teas, poultices or salves.

Tinctures (also known as bitters) were made by macerating herbs in alcohol over a period of time. This allowed the healing components of the plant to be drawn up into the alcohol. Depending on the plant, the resulting tincture might be given directly to a patient by the dropperful or administered in a glass of water or other liquid.

Currently Bittercube produces approximately 1,000 gallons of bitters a month—enough for 100,000 cocktails. Six of the nine flavors come in one-ounce dropper bottles and regular five-ounce bottles, while the remaining three flavors come in five-ounce bottles only. The flavors themselves have great depth and definition and several, if not all, can be used in recipes for food as well as cocktails, especially Jamaican No. 1 (as noted on the website).

The company, now only ten years old, is located in Milwaukee, Wisconsin and employs 14 people. The headquarters includes offices and the apothecary where the bitters are crafted, a bar, and shopping area or bazaar. In addition to manufacturing bitters, the company has a consulting service for restaurants and bars as well.

Crafting cocktails? Looking for new tastes to use in cooking?

Bittercube might just be the answer.

Bittercube https://bittercube.com

Enter the age of the cocktail beginning in the late 1800s, think Manhattan, Old Fashioned, Daiquiri. It was then that bitters moved out of the medicine room to the living room to give new flavors to drinks.

According to Ira Koplowitz, cofounder of Bittercube, the current cocktail fad is more than that. He sees it as a reinvention of a longstanding American tradition that ground to a halt during Prohibition.

“Consumers are getting better recipes, producing cocktails at home,” Koplowitz said. “They’re getting much more savvy about product. Ten years ago, I couldn’t have imagined a culture where someone ordering a Manhattan would ask for a specific brand of rye and a specific type of bitter—it’s just amazing.” www.socalfnbpro.com

January 2020 I The SoCal Food & Beverage Professional 23

CHARDONNAY SUMMER

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Please enjoy our wines responsibly. ferrari-carano.com

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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.

EVENTS

AD INDEX

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

Al Dentes’ Provisions sales@aldentes.com 702-642-1100

page 27

1/25: Japanese Food Expo. Authentic food, Japanese culture and fun all come together at the Japanese Food Expo, where prefectures across Japan will be represented in full force. Ramen, curry, sushi and Japanese street food and ‘Sake Alley’ are among the highlights not to be missed. Loews Hotel Hollywood JapanFoodCulture.org/JapaneseFoodExpo

Arctic Ice Plus CBD Water info.pembertondc@gmail.com 702-8698152

page 28

1/26: Ethiopian Fest. Patrons can experience and immerse themselves in Ethiopian culture, food, drinks, customs, sounds and scents. Hosted by an Ethiopian chef and his wife, this intimate event will feature a traditional coffee ceremony as well as Ethiopian spice samplers to take home. Lucy Ethiopian restaurant, Little Ethiopia Eventbrite.com/e/ethiopian-fest-learnexperience-culture-people-foodcoffee-free-spices-tickets-82918428251

Ferarri Carano www.ferrari-carano.com

page 24

Jay’s Sharpening Service www.jayssharpening.com 702-645-0049

page 26

2/23: Chef of the Year Dinner. The industry comes together in San Diego for a grand gala complete with no shortage of fine food and drink. Master Sushi Chef Jeffery Roberto will be manning a sushi station prior to a full multi-course surf n turf dinner. Elks Lodge, Chula Vista SDChefs.org/calendar/coty2020 3/19: Planned Parenthood LA Food Fare. Among the best festivals in Los Angeles, this annual event is in its 41st year and brings together many of the city’s top eateries, showcasing a spectacular selection of global dishes along with fine wines, beers, cocktails and desserts. Barker Hangar, Santa Monica PPLAFoodFare.com

Big Dog’s Brewing Company page 26 www.bigdogsbrews.com 702-368-3715

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

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Power of Love 2020 keepmemoryalive.org/POL 702.263.9797

page 19

Riedel riedel.com

page 17

Roca Patron rocapatron.com

page 25

4310 W Tompkins Ave Las Vegas, NV 89103

702-645-0049

www.jayssharpening.com • customerservice@jayssharpening.com

Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow.

Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule.

Jay’s Sharpening Service

Cutting Board Resurfacing & Replacements

Arville St

Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.

W Harmon Ave

Steak & Table Knife Re-Serration / Sharpening

W Tropicana Ave

26 The SoCal Food & Beverage Professional I January 2020

www.socalfnbpro.com

•Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants •Owned and operated by a former chef with over 20 years of experience •Custom packed Herbs and Spices •Custom Spice Blends •Private labeling •Now Certified Kosher