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July 2015
CONTENTS 10
18
A WELCOME FROM MIKE FRYER-SR.EDITOR/PUBLISHER
WELCOME TO THE SOCAL FOOD & BEVERAGE PROFESSIONAL, a professional industry-dedicated publication serving Southern California from San Diego through Orange County and the Beach Cities, into The Greater Los Angeles Area and up into Santa Barbara County. As an informational arm of the industry, SoCal F&B Pro will highlight industry events, shows and expos and the locations and people serving these regions. We appreciate regular feedback as well as any suggestions on up and coming restaurants and pubs and the people that make them work that you feel should be recognized in the publication. Published monthly, SoCal F&B Pro gives you a monthly calendar of events and are glad to post your individual or community event if sent directly to us no later than the 17th of the month prior to publishing. Giving back to the community is what we are all about, so please contact us if you need to spread the word on your upcoming event. Events we do support include, Share our Strength “Taste of The Nation,” American Heart Association “Flavors of the Heart,” March of Dimes “Signature Chefs” and food banks. Our monthly distribution includes memberships and associations with various organizations including, ACF-American Culinary Federation ACF Chefs and Culinarians of San Diego ACF Chef de Cuisine Association of California ACF Chefs de Cuisine Association of San Diego USBG-United States Bartenders’ Guild-SoCal Chapter CARA-California Restaurant Association-Los Angeles Chapter CARA-California Restaurant Association-Orange County Chapter CARA-California Restaurant Association-San Diego Chapter Gas Lamp Quarter Association Orange County Restaurant Association Greater Santa Barbara Lodging & Restaurant Association Ventura Chefs Association IFSEA-International Food Service Executives Association JRAA-Japanese Restaurant Association of America NACE-National Association of Catering Executives Page 4
Page 13
Page 24
Hot Off the Grill!
Wine Talk
Product Spotlight
Page 14
Page 24
Page 5
What’s Cooking
PR Spotlight
Community Feast Page 17
Page 6 What’s Brewing?
Chefs Food Fest Is Laughlin’s Major
Public School—An Education in the
Page 26 Human Resources Insights
Art of Food & Beer Page 27
Page 8
Page 18
West Eats East—Omnivorous:
A Talk with Culinary Maven
Japanese Dietary Habit
Elizabeth Blau
Brett’s Vegas View
Food for Thought Page 21 Page 10
12 Step Program to Opening Your
Tantalizing Tastes of
Own Restaurant—Part 1
Page 22
www.socalfnbpro.com
You Think
Page 28 Book Review
Page 29 Native American Female F&B Exec Brings Fresh Look to Food Offerings
Temecula Valley
24
Page 28 Local Might Not Be as Close as
Page 20 Page 9
The Bottom Line
at California’s Largest Resort/Casino
COVER FEATURE Page 12 Chef Talk
Savor the Flavor of the Chaîne
Page 30 Events Ad Index
July 2015 I The SoCal Food & Beverage Professional 3
The SoCal Food & Beverage Professional 303 Broadway Ste. 104-40 Laguna Beach, CA 92651 www.socalfnbpro.com
HOT OFF THE GRILL!
July 2015 Mike Fryer Sr. Editor/Publisher
SAN DIEGO continues to be on our most favored list for Food & Beverage operations and we will be highlighting the many varied restaurants and foodservice locations throughout the San Diego County in this and upcoming issues of The SoCal Food & Beverage Professional. It’s official. San Diego has become America’s Capital of Craft. Through an upswelling of uncommon brewing talent and a culture of cooperation, our country is known today for its world-class beer and award-winning brewers. Currently, with 96 registered breweries, San Diego is truly a beer lover’s town!
Thank you for joining us in this issue of
The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
Bob Barnes Editorial Director bob@lvfnb.com
Juanita Fryer Assistant To Sr. Editor ACF Chefs Liasion/ Journalist juanita.fryer@lvfnb.com
Karen Kunz Graphic Designer karen.kunz@lvfnb.com
Adam Rains Beverage Editor adam.rains@lvfnb.com
For all Website Inquires contact webmaster@lvfnb.com
CATALINA ISLAND is a great destination to get away to in any season. We recently visited the island and have compiled a list on where to say, what to do and where to find the best food and beverage on the island. Follow us in the upcoming issue and you will see just how to enjoy your Catalina Island stay on any and every budget. Summertime is very busy on the island and the best accommodations go quickly so plan on booking early, or do as we suggest, visit during the slower season to really enjoy what Catalina Island has to offer! MARIO BATALI is one of the most well known celebrity chefs with his various restaurants, cooking segments and presence on national TV, so you can expect Mario to make a great entry to any food and beverage event. Here he visits Carnival of Cuisine, poolside at the VenetianPalazzo Resort in Las Vegas recently, where we were able to have a few professional words on the state of the industry and where the mix of international cuisine is heading.
The SoCal Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!
@lvfnb
NOTE: All submissions become the property of The SoCal Food & Beverage Professional.
The SoCal Food & Beverage Professional
CONTRIBUTING STAFF
Legal Editorial Advisor Andrew Matney
Journalist & Photographer Joe Fogarty
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalists Scott & Elaine Harris
Journalist Mitchell Wilburn
Journalist Ben Vaughn
Journalist Good for Spooning LeAnne Notabartolo
Journalist East Eats West K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Al Mancini
Journalist Heidi Rains
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
SoCal Journalist Lisa Matney
Journalist The Bottom Line Ben Brown
Photographer Bill Bokelmann
Photographer Joe Urcioli
SoCal Journalist Margie Mancino
Photographer Rose Powell-Carver
4 The SoCal Food & Beverage Professional I July 2015
www.socalfnbpro.com
PR Spotlight Ajenda Public Relations
a small--but mighty--boutique agency
Ajenda PR at client event
L
Colony Wine Merchant Ribbon Cutting
Amy Jo (Pedone) Valenza at the Orange Coast Magazine Best Of Issue Launch Party
ittle did Jen Morris, the owner of Ajenda Public Relations, know in high school when she created a PR and marketing plan for an Old-Fashioned A&W restaurant, she was paving the way for a future career as a restaurant publicist. She figured she could kill two birds with one stone by completing her school assignment and if by implementing that plan she could make more money at her after school job it was a win-win-win situation for her employer, grades and wallet. Nearly two decades later she’s polished many of those PR tactics and coupled them with fifteen years of FOH restaurant experience to create a boutique agency that represents some of the best restaurants and chefs in Orange County. We sat down with Jen and some of her clients to find out what makes her tick. What do you enjoy about owning a PR and marketing company? The incredible food. But all kidding aside, it would definitely have to be a sense of accomplishment when I help another company meet their goals. Another aspect I enjoy is working with other passionate and creative people. Chefs and restaurateurs are some of the hardest working and talented people and their energy is contagious. What makes Ajenda PR a good fit for restaurants? What makes us unique is that we’ve worked in the hospitality industry so not only do we www.socalfnbpro.com
Don Myers of Cha Cha’s Latin Kitchen on the radio
know the PR and marketing side, but we also know the restaurant side. So in addition to having a solid background in food and wine we also know innate details like the best time to reach out to a chef is in the late afternoon. We enjoy a hands-on approach and pride ourselves on creating a tailored plan for each of our clients. Through this customized approach we are able to increase visibility, create awareness and ultimately make our clients more successful. Not only do we provide traditional media outreach, but we also provide an ever-growing list of services like social media; email marketing; food photography and styling; graphic design; and website design and management to make it easier and more cohesive for our clients. “She is one of the rare people who actually ‘gets it’ when it comes to the synergistic relationship needed between marketing, PR and operations. She knows what is possible and relevant rather than the many before her, who would constantly point us in the wrong direction on so many fronts that would do nothing to the top or bottom line,” states Don Myers, owner of Cha Cha’s Latin Kitchen and Brunos Italian Kitchen. What are some mistakes you see many restaurants make when hiring a PR company? Farm-to-fork and locally sourced ingredients are popular terms when it comes to describing a chef’s cuisine, but all-too-often I see restaurants not hiring a local PR company. A
local PR company will know the market best and will be more likely to have established relationships with the local media. “Jennifer’s culinary network relationships are priceless. She has her finger on the pulse with each trade publication, media outlet, radio, and more to know what they are working on plus the type of features they prefer. The media community values her opinion and unique client pitches. By hiring Ajenda PR, I have freed up numerous hours to focus on other growth aspects of my business while getting instant PR results,” adds Amy Jo (Pedone) Valenza, owner of Valenza Chocolatier. Secondly, prioritize what your goals are and make sure they are aligned with your budget. If you’re a small and independent restaurant, then chances are you don’t have a big budget and are better served hiring a boutique agency. That small--but mighty--boutique agency can focus on local media coverage that will result in more awareness and thus new guests. Additionally if you’re a multi-unit concept it may be in your best interest to partner with a regional or national firm to oversee your PR campaigns and goals. But don’t rule out hiring a local PR company to handle a grand opening when you enter a new market. The bottom line is there is no such thing as a one-size-fits all strategy when it comes to hiring a PR company. That’s why it’s important to interview several companies of various sizes and decide which one is the best fit for your company. For more information about Ajenda Public Relations visit www.ajendapr.com.
July 2015 I The SoCal Food & Beverage Professional 5
what’s
BREWING?
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The SoCal Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
Lemon in My Wheat Beer
Bob’s Beer Pet Peeves Just Say No to Ice Cold Glasses
Maybe I’m getting more cantankerous as I age, or maybe I’m just tired of seeing the same practice occur day after day, month after month and year after year. What I’m grousing about is restaurants and bars (and even some brewpubs) thinking they’re doing us a favor by serving a finely crafted beer in a frosted, ice cold glass. So, where does the antiquated assumption come from, that an establishment will do well if it brags that it serves ice cold beer at or just above freezing temperatures? It predates the craft beer renaissance when virtually all beer made in American came in one style, light-hued lagers with very little hops and full of adjuncts such as rice and corn. Although we’ve moved on from thinking this constitutes the only definition of beer, the remnants of this way of thinking still lives on, and many establishments plop an iced mug in front of us, without giving it much thought. The problem is, only beers with little flavor, such as the aforementioned lightly hopped lagers, should be served ice cold, as excessive cold masks a good portion of the excellent flavors in craft beer. How can we stop this misguided, misinformed practice? When placing your order, ask that your beer be served in a room temperature glass. Or if you forget and you are brought an iced glass, send the glass back. If it’s a draft and like me, you believe it’s a sin to waste beer, then be patient: warm the glass with your hands and wait a bit till it warms up. You’ll notice the flavor change and improve as the beer recovers from its icy chill. 6 The SoCal Food & Beverage Professional I July 2015
Another gripe of mine is ordering a Hefeweizen and having it delivered with a lemon swimming in the beer without my asking for it. Slightly less offensive, is having the slice of citrus positioned on the rim of the glass, but even in this case, some of the juice will have mixed in with the beer. Although, as I stated earlier, I consider it a sin to waste beer, having lemon juice added to a Hefeweizen, and especially a Bavarian Hefe, has already wasted the beer and by contaminating it with the fruit will completely mask the yummy banana, bubble gum and clove flavors that are magically imparted from the yeast, rendering these delicate flavors null and void. With an American-style Hefeweizen it’s not as distasteful, as this style is known for being milder in flavor, minus the Bavarian Hefe’s added flavors, and the addition of lemon may help the flavor for some. To determine if your palate prefers this, do a taste comparison by trying a Hefe without first and then adding lemon to your glass. Although some believe the tradition of adding lemon comes from Germany, this is a myth and most Germans would consider it a sacrilege if such a practice took place on their home turf; but it is common to mix lemonade into sour beer in some parts of Germany, as their Reinheitsgebot (German Purity Law of 1516) prohibits beer being made with any ingredients other than water, malt, hops and yeast. Furthermore, the sour flavor of lemon can be a wonderful thing in a beer, such as that found in a Berliner Weisse, but in such a case it is a natural occurrence from the yeast, not one artificially added. Now I’m not such a beer snob that I would deprive you of enjoying your beer in whatever way you choose, but I suggest it’s not fair to have a bartender or server decide for you that your beer needs a lemon. So, what to do? If your beer arrives with a lemon you didn’t request, send it back. Eventually servers and bartenders will learn to ask first, once enough patrons stand up for their right to enjoy their beer in the manner they choose to. www.socalfnbpro.com
By K. Mike Masuyama Ph.D.
West Eats East—Omnivorous: Japanese Dietary Habit Let’s see how Japanese food and beverages
are integrated in our eating by checking Japanese words floating in everyday life. Starting from Geisha Girl, Fujiyama, Sukiyaki, Tempura, today Ninja, Shiitake, Tofu, Sushi, Wasabi, Samurai, Karate, Karaoke, Manga, and lately Tsunami are around us. Sumo is occasionally seen, which is a heritage wrestling sport by heavily built men. How many can you guess? If more than 10, you may be eating too much sushi. Between 6 and 9, you know the difference in hot taste between wasabi and jalapenos. Less than 5, you are just a normal who eats chicken teriyaki without realizing its recipe. FYI, Toyota, Honda, Sony, Nikon or Salonpas originates from Japan, and so Hello Kitty which is not a cat, claimed. Omnivorous, but not herbivorous, is the Japanese dietary habit as compared to our carnivorous-oriented. The major reason for it must be due to eating a lot of rice, the highest yield grain per acreage with labor intensive work. Surrounding sea provides additional resources in addition to other plant origins. It was a matter of food harvests to be sourced within the boundary, which has been nurtured into its food habit during times when food trade was non-existent. A short distance from harvests to mouths furthermore promoted the omnivorous habit. Besides, an imported religion, Buddhism, discouraged slaughtering animals to eat, which was based on the dogma of reincarnation of life. Little was allocated to raise four-legged animals for meat or milk except horses for the military or laborious use. Such a diet sounds nutritionally healthy today but could not sustain longevity then.
Traditional yet New Perfect Soy Sauce Flavor without the Color! A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods www.whitesoysaucefood.com 8 The SoCal Food & Beverage Professional I July 2015
Mike Masuyama is a bi-cultural science-technologybusiness consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles. “Ask Doctor Sake” was his last series in this journal.
Poor sanitary or medical cares, and occasional famine or epidemics resulted in an average life span at somewhere between 40 and 50 years old. Around the 1980’s when Japan noticed ever ballooning medical expenditures, the government started a healthy life campaign. It was composed of three constituents: “Exercise,” “Nutrition” and “Rest.” In practice, it encouraged people to eat at least 30 kinds of food, exercise at least for 30 minutes, and sleep at least for 8 hours a day. As a likely consequence of citizens’ participations, they have attained an average life expectancy of 80 years for males and 87 for females in 2013 (76 for males, 81 for females in the US by the WHO, 2011). With respect to 30 food items a day, it sounds easy but hard to be achieved. There, a typical breakfast of rice, miso soup (tofu, green onion) and side dishes of egg and vegetables, a lunch of soup noodle ramen, and a dinner pork cutlet with chopped cabbage and potato salad, for example, provides around 25~30 items a day without counting condiments, herbsspices or minor ingredients. This indicates what Japanese eat and also how they eat. It can be extrapolated into an idea that the more omnivorous or the more variety of food we eat, the healthier we would be. Let’s apply this food number to our eating, provisionally. A breakfast with eggs, sausage, hash brown and toast, a lunch of a submarine sandwich and a dinner of chicken pasta with salad give a total food number of probably less than 20. Count yours. How many? Twelve? Well, you are eating just limited varieties of food. This “30” is not a magic number but a guideline of how “omnivorous” we can be. An easy practice for that is rotating menus from the origins of turf and surf, firstly. Among the turf, not only meat, poultry, or dairy but also foods of wheat, rice or corn are included. Fish, crustaceans, shellfish or sea-veggies are from the surf. Particularly of protein food like beef or salmon, try to eat sliced or small chunks with other stuff like Chinese stir fry dishes rather than a big chunk of steak, burger or fish fillet. Secondly, eat more vegetables. Though, we are still in a cradle in terms of eating vegetables. Remember we used to eat only potato, carrot or spinach, sitting next to meat and we laughed at someone who ordered salad as if a rabbit. We tend to add cheese, meat, egg or smoked salmon to enhance the palatability of green, red stuff. Do we need thick, high calorie, oily dressings to be omnivorous? Cooked root, leafy or fructified vegetables (pumpkins, eggplants, etc.) could be good additions or alternatives to bring more compact, more quantity and also filling effect along with dietary fiber and minerals. By rotating menus and eating more veggies, fresh and cooked, your food number would come closer to 30. The current USDA dietary guideline, MyPlate, also recommends similarly by picking up foods from five groups (fruits, vegetables, grains, protein and dairy). Let’s think about practicing a little bit more of an omnivorous diet in consideration of gastronomy, nutrition, health and economy, which can be a preventive investment for healthy longevity. Do not forget “Exercise” at least for 30 minutes and good “Rest” of sleeping 8 hours a day. Our health goal cannot be achieved solely by eating or drinking. www.socalfnbpro.com
FOOD FOR THOUGHT
By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
Gathering Friends in the Summer Nothing says summer
(other than the heat) quite like an outside party. Whether you’re in a backyard, or in a park, gathering with friends and family to sip chilled beverages while you talk and nosh are what summer is all about. Whatever your outdoor area, it’s great if your party occurs on a hot day, of course. The one element that is essential, however, is good food. So if you decide to throw a full BBQ or just serve appetizers, food is a crucial element to any successful bash.
2 tablespoons sugar 4 tablespoons extra virgin olive oil 1/4 cup balsamic syrup 10 large watermelon cubes (each about 1/2 inch) 1/2 cup crumbled feta cheese 2 tablespoons mint, thinly sliced Salt & pepper to taste
2 tablespoons chopped onion 1 tablespoons chopped fresh rosemary 1 teaspoons salt 1/2 spoon black pepper 2 garlic cloves
To make the dressing, combine shallots, ginger, sugar and olive oil. Whisk and set aside.
Cut all the fish and veggies into similar-sized pieces; this helps everything lay flat when it is on the grill.
Don’t add vinegar or lemon to the marinade or you’ll “cook” the fish!
I recently threw a backyard party and it was technically dubbed a “wine tasting,” but we were lucky enough to also have a keg of freshly brewed ale, something to consider. With almost 50 people attending, I decided to serve a variety of small plates along with lots of cheese and charcuterie. A full dinner for that many people would have been overwhelming and too expensive, so we went with a nice selection of appetizers.
Grill each side of a watermelon on the grill over medium-high heat. Grill for two minutes per side and until grill marks appear.
I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. All were easy to prepare and went well with the wine, etc. we served.
Grilled Tuna Kebabs
To make the salad, arrange five watermelon cubes on each plate. Sprinkle with feta and mint and pour dressing over top. Drizzle with balsamic syrup and season with sea salt and pepper. Yield: 2 servings
Prepare the grill for high, direct heat. Clean the grates and wipe them down with a paper towel that has been dipped in vegetable oil. Lay the skewers on the grill. Don’t move them until the fish pieces are well browned on one side, about 3-6 minutes. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side. Serve hot or at room temperature. Drizzle with lemon juice or serve with lemon wedges.
Grilled Watermelon Salad
1 1/2 pounds tuna, swordfish or sturgeon steaks 1 red bell pepper 1 green bell pepper 1 small onion (sweet if available) 6-10 large button mushrooms 2 lemons, cut into wedges
www.socalfnbpro.com
When skewering the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important, because if the pieces are different widths, some things will be charred and others undercooked. Alternate pieces of fish with pieces of various veggies, leaving a little space between everything. Don’t crowd the skewer, or the parts that are touching will cook too slowly.
So whatever the occasion — from a wedding shower or Labor Day party to just finding an excuse to hang out with family and friends — I hope you enjoy your own outdoor summer party soon. Here are a couple suggestion to include in your party.
1/4 cup finely diced shallots 1 teaspoon peeled and grated ginger
To make the marinade, purée the onion, rosemary, garlic, salt and pepper in a food processor. Drizzle in the olive oil while puréeing, continue to purée until smooth, about 1-2 minutes. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.
Marinade Ingredients 1/2 cup olive oil
Note that by threading the skewers with assorted veggies and fish, some things will be cooked more or less than others, as some things take longer to cook than others. If you want all of your items to be cooked perfectly, use a separate skewer for the onions, one for the tuna, one for the bell peppers, etc. Put the onions and bell peppers down first because they take longer to cook. Yield: 4 servings July 2015 I The SoCal Food & Beverage Professional 9
By Pam and Bill Bokelmann Pam Bokelmann is an HR manager by day and an avid fan of wine, food and travel by night. During her Temecula experience she took notes while her husband Bill snapped photos.
Photos by Bill Bokelmann
Tantalizing Tastes of Temecula Valley
W
hether you’re looking for great wines to taste or a relaxing and peaceful getaway just a few short hours away from Los Angeles, the place to be is Temecula, California. Temecula gives you an assortment of accommodations and dining selections to choose from. During one of our many visits to the Temecula wine region we had the pleasure of staying and dining at the INN at Europa Village, a beautiful bed and breakfast in the heart of the Temecula Valley Wine Country. Our hosts during our stay were Innkeepers/Executive Chef Dean Thomas and his wonderful wife Nicole. Chef Dean and Nicole reside and operate the INN at Europa Village for Europa Village Winery. During your stay you are personally cared for by Dean and Nicole, who make you feel like family. The INN rests atop 5 acres of lush grounds with a panoramic view from its hilltop location. The views down the Temecula Valley from the bedroom balconies and dining patio are breathtaking. Chef Dean and Nicole are well known for creating the best breakfast “Experience” in Southern California. During one of our many visits to the INN we were very surprised and honored when we were treated to a special dinner “Experience” upon our arrival at the INN. Chef prepared a fourcourse gourmet dining experience fit for royalty, consisting of sea scallop with parsnip puree, roasted organic beets with gold beet tartare “chips,” main course of dry rub beef with Chanterelles mushrooms in Syrah and organic vegetables; and grand finale of chocolate pate, berries in Muscat, and a grapefruit curd served
on a tuille cookie spoon, paired with a Bolero Muscat Canelli, a perfect end to a perfect evening. Wines paired with our meal included Bolero Libido Red Wine, a traditional Spanish blend of Tempranillo, Grenache, Mourvedre, and Carignane varietals; and C’est La Vie Syrah, both of which are products of the Europa Village Winery.
production facilities and a private tasting room complete with vintage scooters and motorcycles that come from the family’s private collection. Doffo’s Zinfandels are some of the best in the valley; they are fruit forward and full bodied, ripe blackberries and plum with a hint of oak. Perfect when paired with Marcelo’s wife, Zulma’s Italian Ribolita vegetable soup.
In the morning before our first day of wine tasting began, we made our way down to the dining room to see what culinary surprise would be greeting us. To our delight, breakfast began with a banana brulee, accompanied by fresh fruit from the garden and orchard, followed by a main course of crepe with chives and Swiss cheese, caramelized mushrooms, onions cooked in beer, bay leaf and fennel sauce with fennel pollen on top, an egg with dehydrated tomato powder (made from the garden tomatoes) and micro greens arugula with sliced almonds and slow roasted tomatoes that roasted while we were sleeping. We were told Chef Dean’s crepes were the best, and we weren’t disappointed. Chef Dean’s breakfast creations definitely tantalize your taste buds just like a fine glass of wine.
Wilson Creek Winery is all about fun and family. Everyone in the family works in some capacity at the winery and everyone who visits the winery is made to feel like family. Wilson Creek’s Almond Sparkling Wine (formally known as Almond Champagne) is a favorite among many guests. When served in a chocolate cup it is referred to as an Almond Joy.
Approximately 40 wineries grace the Temecula Valley. Many have unique tasting rooms and beautiful views of the surrounding vineyards. Some of our personal favorites include Doffo Winery, one of the few micro-boutique wineries in the region. Founded in 1997, Marcelo Doffo and his family started making wine in his backyard. The winery, situated on 15 acres of hand planted vineyards, has its own wine
10 The SoCal Food & Beverage Professional I July 2015
Palumbo Family Vineyards and Winery is owned by Nick and Cindy Palumbo. Nick is a passionate viticulturist who believes in producing only what he grows himself. Their 13 acres are planted with Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese varietals, with Viognier and Syrah planted on neighboring properties. The 2014 Brezza Di Mare Viognier is a blend of 90% Viognier and 10% Grenache Blanc. This combination brings a luxurious fruit-forward flavor with a crisp, dry finish, perfect for a warm summer evening. The Temecula Valley is a veritable paradise, rural in nature, with rolling hills and vineyards. Whether you’re looking for a quick day trip or planning to stay a couple of days, there’s plenty to see and do in the Temecula Valley Wine Country. www.socalfnbpro.com
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By Chef Allen Asch
Chef Talk
Happy National Cheese Day
I know you are reading this
at least a month after National Cheese Day, but I am writing this on June 4th, the day of the event. I would have written this last month, but I just found out about the holiday very recently. Cheese history dates back anywhere from 5,000 to 10,000 years ago, depending on the source. Most sources do agree that the first cheese came about after the domestication of sheep, and was created accidentally by nomadic tribes that stored the milk in animal hides or organs for transport. The agitation from the transport and the enzymes from the animals led to the forming of curds and whey. Cheese murals have been found in 4,000-year-old tombs in Egypt, while also being found in European relics. Historically cheeses from Egypt have a much saltier makeup than similar European cheeses due to the need to salt the cheese for preservation, due to the high temperatures recorded in the region. During their height of power Greeks and Romans turned cheese making into an art form by adding flavors, enhancing the aging process and creating cheese using the milk of different animals. After the Fall of the Roman Empire the task/art of cheese making fell to Asian and Christian Monks. As with many other foods they helped perfect, the monks expanded the varieties of cheeses. Currently the United States is the largest producer of cheese, mostly in Wisconsin and California. While we do consume a lot of cheese, Greece and France consume almost twice as much per capita as we do. The good news for cheese producers is that US consumption has tripled since 1970 and continues to increase to this day. The varieties of cheese are unbounded; some of the variables include whether it is made from pasteurized or unpasteurized milk as well as whether the milk comes from goat, sheep, cow, water buffalo, yak or a combination of the different milks. One of the world’s rarest cheeses comes from moose milk. Allegedly there are only three lactating moose in the world that produce milk that can be made into cheese, all in Sweden. These variables lead to over 2000 varieties, not including local nuances added to artisanal cheeses. One of the variables, unpasteurized or raw milk, leads to many concerns about the consumption of cheese. Raw milk ingested through either drinking or eating in the form of cheese leads to over 100 cases of foodborne illness a year. The CDC claims raw milk has 150 times greater 12 The SoCal Food & Beverage Professional I July 2015
Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
chance of carrying a food-borne illness and leads to 13 times more hospitalizations than pasteurized milk and milk products. The FDA oversees the inspection of the imported cheeses for bacteria levels before they can be sold in the United States. High numbers are usually linked to the high number of cheeses produced using unpasteurized milk. This is why Brie cheese sold in the United States will never taste the same as Brie cheese sold in Europe. It takes 10 pounds (1 1/4 gallon) of milk to make one pound of cheese. A lot of milk if you think that Pizza Hut alone uses over 300 million pounds of mozzarella cheese a year. Although we make more cheese than any other country, the only cheeses native to the United States are Monterey Jack, Brick and Colby as well as the processed American cheese. The rest of the cheeses made here are modeled after cheeses brought to this country by European settlers. American cheese was developed in 1915 by J. L. Kraft as an alternative to traditional cheeses to combat the short shelf life. One of its biggest advantages and uses is the great melting capacity of processed cheese. If you want to melt non-processed cheese there are a few steps you should take to make the process easier. One is to use low heat; this will help to keep the cheese from seizing or separating. A few other tips include shredding the cheese so it melts faster and bringing it to room temperature before subjecting it to heat. The method I almost always incorporate into my cooking to avoid curdling is to always add the cheese after adding a starch such as flour or corn starch or to add an acidic ingredient such as wine or lemon juice. Both inhibit cheese separation. My choice of ingredients will depend on what dish I am making. As a cheese lover I always enjoy an opportunity to shop for good cheese and there are many places in Las Vegas to do that. One of the oldest is Valley Cheese and Wine in Henderson and one of the newest is Murray’s Cheese inside the Smiths on Las Vegas Blvd. and Windmill Avenue.
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Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.
SuperBrains Soirée: Wine and Your Ever-Changing Brain
“The environment that we’re raised in trains our brains.” – Dr. Sarah Banks On May 15, I attended a unique research seminar at the Keep Memory Alive Event Center, led by Dr. Sarah Banks of the Cleveland Clinic Lou Ruvo Center for Brain Health, and Jay James, Master Sommelier and Director of Sales & Marketing for Chappellet Winery. Below is a recap of the event and interview. Banks conducted a study focusing on Master Sommeliers, comparing their olfactory and visual sensory judgments to that of everyday consumers to gain insights into how a brain works. Tests were conducted using white wines (Chardonnay, Gewurtztraminer), and “whitewine like” nonwines, created using various substances (e.g., grape and lemon juice, vodka, fruit essences). But why study sommeliers? This study focused on the visual and olfactory cortex in the brain. These connect to the entorhinal cortex and hippocampus, which are very important to memory, and are significant to Alzheimer’s disease research. As Banks said, “the idea that one might have some ability to change these Figure 1: Master Sommelier Jay James and Dr. Sarah Banks regions for the better, even in adulthood, is really exciting to us!” An olfactometer was used to measure olfactory (smell) senses, and brain scans were taken while the participants were in an MRI machine (diagram shown in Figure 2).
Figure 2: Experiment Design
It was discovered that sommeliers’ brains operate differently from your average wine consumer. Sommeliers have larger and thicker entorhinal cortexes, as well as thicker insulas. In laymen’s terms, some areas of the brain are more active in sommeliers during smell- and sight-related tasks. Thus, sommeliers “exercise” those parts of their brains more, indicating that brains do have plasticity and can improve. So www.socalfnbpro.com
In total, there were 12 Master Sommeliers (two candidates), and 11 non-sommeliers. The study only had one female sommelier, Lindsey Whipple, who was a candidate at the time, but passed in May 2014, shortly after the study. Gathering so many Master Sommeliers was challenging, but luckily Banks partnered Master Jay James to consult with and recruit participants. Additionally, Banks had the support of Larry Ruvo, founder of the Lou Ruvo Center for Brain Health, and Senior Managing Director for Southern Wine & Spirits.
Figure 3: Lindsey Whipple, Master Sommelier
what does this mean for the medical profession? As interesting as it is to simply study the brains of Master Sommeliers, these differences between sommeliers and non-sommeliers are affected in similar regions as those studied in Alzheimer’s research, which leads one to wonder how we can “exercise” our brains better in order to improve or even prevent Alzheimer’s disease.
Interview Session with Dr. Sarah Banks
How did you come up with the idea? Both Gabe Leger and I studied olfaction. Many people look at smell and its relation to degenerative diseases, since that sense is one of the first to go. We both had this background research, and we both like wine, so we thought it would be interesting to look at this group and level of expertise. If there was anywhere in the world that we could do this study, it was probably here, with the combination of the Brain Center, the funding, and the number of sommeliers in this city (Las Vegas). There was just so much passion and interest in it. Do you intend to duplicate your study with other fields of F&B like culinary? I don’t think we will do anything immediately, but if we were to duplicate this study, we might include other groups. It would be interesting to look at chefs and other people who work around food and beverage. How did you select your subjects? We initially took people who were Master Sommeliers, and eventually two people who were very close to being Master Sommeliers. For the average consumers, we went through UNLV and recruited participants there, working with Dr. Joel Snyder, a psychology professor there, as well as the two graduate students. Is this your main focus? I would love to continue with this research, but right now I’m refocusing my efforts on neurodegenerative diseases. We’ll see how this goes when this paper gets published and what kind of interest we get, and if we get funding to continue this study. I would love to; I think that we have the support of the sommelier community to continue this study. It’s fun and it’s interesting! Until next time, Cheers~!
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By Bob Barnes
What’s Cooking
Bob Barnes is a native Las Vegan, editorial director of The SoCal Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Photo courtesy of Fly-N-Fish
Fly-N-Fish…A Shining Culinary Beacon in Newport Beach
Fly-N-Fish Oyster Bar & Grill is located in the heart of the boardwalk and a short stroll from the Newport Beach Pier. Before it opened in Sept. 2012 this scenic area overlooking the ocean was serviced by either fine dining or casual dining eateries, with nothing in between. Fly-N-Fish is filling that gap, providing a restaurant with fine dining quality but in a relaxed atmosphere. The restaurant’s name is taken from the soaring fish that leap through the waters just yards away, and a relaxed ambience in the small 56seat eatery is accomplished via red brick, hardwood floor, wood table tops, a granite bartop, open kitchen, large screen TVs and wall bedecked with photos of the owners’ prize catches over the years.
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Owners Rick and Steve Lummis have more than 40 years in the restaurant business and proved their acumen for success with their Red Onion location in Newport Beach in the 1980s. They wisely selected Chef Julio Hawkins to run the kitchen, who has a resume spanning more than 30 years, with extremely impressive experiences leading him to the top of his field. Chef graduated from thae California Culinary Academy in San Francisco and has cooked for several celebrities and dignitaries over the years, including Bill Gates and President George H. Bush. Over the years he has held positions at such renowned establishments as the Columbia Tower Club in Seattle, Wally’s Desert Turtle in Rancho Mirage, Morton’s Steakhouse, House of Blues at Downtown Disney, King’s Fish House, and LAX; provided culinary service to 30,000 guests at golf tournaments; served as an instructor at the Cordon Bleu in Pasadena; and has appeared on TV programs on CBS and the Food Network’s Chef vs. City. Chef is responsible for writing the menus, training his staff and also serves as general manager. He describes Fly-N-Fish as upscale dining in a casual setting without the pretentiousness of fine dining. Chef said, “I get to come to work every day and play in the sandbox. If you have fun in what you do, guests will always come back.” And come back they do. Business was up 38% after the first year and so far this year Fly-N-Fish is on target to register even more growth; and on a Friday or Saturday a two-hour wait is not uncommon. Server Lori Eich, who has been at the restaurant since it opened (as has most of the staff), adds more reasons for the restaurant’s success: “It’s very family, not corporate, and the owners are great. You can’t beat the view and most of the clientele is local. Many of our customers walk here and some come four times a week.” As for the cuisine, Chef said, “I want to do classic American fare with big, bold flavors.” He conscientiously follows the Monterrey Bay Aquarium Seafood Watch program and uses only freshly caught sustainable products and farm to table produce. Everything is made from scratch, including the desserts, and the quality of ingredients and Chef’s vast background is clearly evident in both presentation and taste of his menu items. The most popular dish is the New England Clam Chowder and after tasting it I can see why. Made with chopped clams, potatoes and leeks, added richness is added with bacon and cream. Maryland Crab Cakes are brightened with addition of a Thai chili and papayamint salsa. Another must-have dish is the Cioppino, loaded with generous amounts of www.socalfnbpro.com
shrimp, scallops, clams, mussels, calamari, crab and fresh catch simmered in a zesty red wine sauce with a touch of curry and saffron to give it complexity and roasted vegetables to add sweetness. The beauty of this dish is how you can taste the seafood, not just tomato. The Saffron Bacon Risotto—a mix of scallops, shrimp, walnut-basil pesto oil and snapped peas—was a seasonal special, but after it was taken off the menu the clientele demanded it be brought back and it is now one of the top sellers. The price point is extremely reasonable considering the view and quality and is surely another reason for the steady stream of customers. Prices at the low end are at $5 (for the aforementioned Clam Chowder); small plates and
sandwiches are $12-$17; and house specialties range from $16 to $30. And during happy hour M-F from 3-7 p.m. appetizers including calamari, ceviche, crab cakes, fish tacos and clam chowder are $2-$8; draft pints are $5-$6; and house wine and well drinks are $6. Fly-N-Fish is a bright beacon on the shoreline of Newport Beach, and with the finely-tuned staff and kitchen orchestrated by Chef Julio Hawkins, it’s sure to shine on for many moons to come. Fly-N-Fish is open daily for lunch and dinner. Fly ‘N’ Fish Oyster Bar & Grill 2304 W Oceanfront Newport Beach, CA 92663 (949) 673-8400 www.flynfishoysterbar.com
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By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The SoCal Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
Public School—An Education in the Art of Food & Beer
It’s getting harder
to keep up with new restaurants arriving on the scene with enlightened beer lists and great food which appeals to everyone. The Southern California-based Public School fits the bill and has locations in Culver City at 9411 Culver Blvd., Sherman Oaks at 15300 Ventura Blvd #102G, Thousand Oaks at 120 N Promenade Way and one opening soon in Los Angeles at 612 Flower St. Each location has the phone area code affixed to its name and the spacious gastropubs from restaurateur Bob Spivak sport a school theme that is celebrated throughout. Its motto proclaims “An Education in the Art of Food & Beer” and accoutrements to bolster the theme include a book case with encyclopedias, globes, apples, microscope, paint brushes and sports equipment; chalkboards; restrooms labeled Locker Room and to-go bags Homework; and menu in the shape and look of a composition book. One of the best aspects is the beer list, not the size of it as much as the quality of it. The www.socalfnbpro.com
14 rotating taps, 10 mainstay drafts and 14 bottles and cans is nothing to sneeze at, but what’s remarkable is that not a single beer is a lackluster brew or even mediocre. All are really solid choices, and just as importantly, ones you don’t see most anywhere else. The selection varies at each location but each makes it a point to feature several local and regional beers and standouts from around the US and world. Worthy examples during my visit included sour beers such as Anderson Valley Holy Gose, New Belgium La Folie and Uinta 22nd Birthday Suit; Belgian-style Brooklyn Brewing Sorachi Ace Saison and Victory Brewing Golden Monkey Tripel; and the rich and chewy Goose Island Bourbon County and North Coast Old Rasputin Imperial Stouts. You may come for the beer, but you’ll stay for the food, which received an A grade from me. The kitchen prides itself on using only the freshest quality ingredients, sourced from local farmer’s markets whenever possible. The eclectic, seasonal menu from executive chef Phil Kastel includes a mixture of table
snacks like Bacon Cheddar Tots and Crispy Ahi Tuna Tacos; plates such as Shrimp and White Cheddar Grits with greens and beer-blanc sauce and Fried Jidori Chicken & Green Chili Cornbread Waffles with bacon red eye gravy; pizzas like Fig & Prosciutto with gorgonzola, provolone and balsamic reduction; and burgers such as Colorado Lamb with tomato cranberry jam. Portion sizes are large and prices are much smaller than you’d expect, with appetizers around $6-$9; plates $12-$22; pizzas $9$12; sides only $4 (a must-try is the Summer Succotash with roasted market vegetables); and desserts $5. And, the aforementioned stellar beer menu is more than reasonable, with most priced from $4-$7. Happy hour, dubbed Recess, occurs M-F from 4-6:30 and specials are drafts for $4-$5, well drinks for $5, half liter of wine for $10-$15 and appetizers from $4-$7. Public School is open daily for lunch and dinner and a brunch is served on Sat.-Sun. from 10 a.m. to 3 p.m. To view the complete menu, visit www. psontap.com.
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A Talk with Culinary Maven Elizabeth Blau One of Las Vegas’s Most Respected Culinary Visionaries
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The SoCal Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
photo by bill milne
16, I was the taco girl at Pancho McGee’s in Hartford, making tacos, chimichangas and quesadillas. Then I had a lot of jobs in the industry while attending college at Georgetown. How did you and your husband Kim Canteenwalla meet? When Wynn sent me to Mississippi to work on Steve Jerome, GM and Managing Partner; Owners Chef Kim Canteenwalla and Elizabeth Blau; and Chef and Managing Partner Joe Zanelli opening the Beau Rivage, we were looking for an executive chef and we hired Kim. We worked began her together and got to know each other over time. career with famed restaurateur Sirio Maccioni I found he was a terrific person with a big heart and is widely credited with transforming Las and has traveled all over the world. Now we’ve Vegas into a world-class culinary destination. been together for 17 years and will have been She was instrumental in building the gourmet married for 12 years in June. repertoire at several MGM Mirage properties, You had a hand in designing several at Wynn Las Vegas and at the Palms with restaurants. Do you have any favorites? celebrity chef Kerry Simon. Her accolades They’re all special, but Simon was the first would require nearly a ream of paper to print, restaurant I really did on my own with Kerry and include I Have a Dream Foundation’s Simon and Peter Morton, so it was my first Dream Builder of the Year 2009, the 2013 baby. Honey Salt will always be special UNLVino Dom Pérignon Award of Excellence, because it was the first Kim and I did together. Nevada Restaurant Association’s 2014 It’s modeled after how we entertain at home Humanitarian of the Year, 2014 Dame de with family favorites and is very personal. L’anne by the Maitres Cuisinier de France What led you and your partners to open and and was a 2015 nominee for the James Beard design your own restaurants? Award for Outstanding Restaurateur. In 2012 I had been working on the consulting side for a she and her husband Kim Canteenwalla teamed long time, and thought it would be nice to have up to open their own restaurant, Honey Salt, places reflecting our own style, our life, and to and followed with Buddy V’s, Made LV and have fun, casual places to hang out at reflecting Andiron Steak & Sea. It was indeed an honor our personality. You can dress up or not and the to sit down with Elizabeth to learn about menu can be either casual or upscale. the path that led her to shape the culinary You currently have four restaurants you landscape of Las Vegas. either own or have a collaboration with: Honey Salt, Buddy V’s, Made LV and Andiron You grew up in Connecticut, so you had an Steak & Sea. What are your favorite aspects East Coast upbringing. What led you to move of each? to Las Vegas? I love the comfortable design of Honey While working for Sirio Maccioni, I negotiated Salt and it has a lot of personal touches. The a deal for Le Cirque and Circo at the Bellagio. I women’s restroom is decorated with key cards was supposed to spend 6 months in Las Vegas, but Steve Wynn stole me away. That was 18 years from hotels all over the world and the men’s room has my own baseball card collection. The ago and I’ve created a home life that includes menu is a little eclectic and balances Kim’s hiking at Red Rock and Mt. Charleston, and love of bold flavors and comfort favorites with while it’s not like New England, I like the desert and the weather. The sun is almost always shining my healthier preferences and sweet tooth. Buddy V’s is just a fun time; it has great Strip and that puts me in a good mood. views, and the open kitchen and signature cake How did you get into the restaurant display give a great energy to the room. The business? food is so comforting and full of Buddy’s family The good old fashioned way...When I was
Elizabeth Blau
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recipes, and the desserts are always great. Made LV is playful and casual and all about locals, the type of place you can come in and hang out and enjoy a great happy hour; play a video game or board game; watch games on TV; and there’s a fire pit and three outdoor patios. The food is just simple but high quality and scratchmade versions of some of our bar food favorites as well as a great cocktail and beer list. Andiron is just a stunning room, so bright and full of light and volume. It was inspired by grilling at the beach, and we use an apricotwood-burning grill for all of our steaks. The menu balances some of those classic steakhouse staples with lighter options, great seafood and even a few vegetarian dishes. I remember your son Cole helped design the children’s menu at Honey Salt. Has Cole had any other input to your restaurant’s menus? Some of the items Cole inspired are the Salt & Vinegar Wings at Made LV, because he loves salt & vinegar chips; and the Waffle Mac ‘n’ Cheese and Crème Brulee Donuts at Andiron because they are all things he loves. Other than Buddy V’s at The Venetian and Simon at the Palms, your other three restaurants are in the Summerlin area. Is that intentional? We live up here and are familiar with the area and the neighborhoods, so were able to recognize real estate opportunities as they became available. Do you and Kim still find time to cook and entertain guests at your home? Not as often as we’d like. We love Sunday barbeques and entertaining on holidays. What trends in dining do you see in the future for Las Vegas? More high quality casual off-Strip neighborhood restaurants. What’s next on the horizon? We have our hands full with our four restaurants, but plans are in the works to open a couple new Buddy V’s in other cities and a Honey Salt in Kim’s native Canada. You have two golden retrievers (as do I), Brookie and Dodger. How did you come up with their names? Cole named them. He’s a fanatical sports fan and a Dodger fan, and knows the Dodgers used to be in Brooklyn. What’s something that most people don’t know about you? I’m a beer drinker. My favorite go-to beers are Stella and Peroni. www.socalfnbpro.com
Brett’s BY
Entertainment Scene
Acappella group MO5AIC returned with an all-new show and residency in Bally’s Windows Showroom through Dec. 7. Family-themed headliner Jeff Civillico moved from The Linq showroom while it undergoes renovations for a 12-week summer residency in Bugsy’s Cabaret at the Flamingo through Sept. 6. Suzanne Somers opened her very impressive intimate cabaret show singing songs revolving around her life and distinct superstar personality.
Duran; and more than 70 established and emerging artists. Sister’s duo, Jill & Julia, won First Friday’s “Music is Beautiful” competition and the opportunity to perform at Life is Beautiful. The Downtown Grand is holding summer entertainment at The Pool Deck including Empire Records July 18; Journey Unlimited Aug. 8; and Mick and The Stones Sept. 5. The Australian Pink Floyd Show will headline at Mandalay Bay Beach Friday, Sept. 4 with Led Zeppelin2 and The Live Experience as special guests.
Updated Dining Options
New York’s Carbone restaurant will open this fall at ARIA paying homage to the ItalianAmerican restaurants of the mid-20th century. Therapy at 518 E. Fremont is a new American gastro-lounge with an expansive menu for sharing and large plate selections by Executive Chef Daniel Ontiveros, most recently at Comme Ca at The Cosmopolitan. Mariah Carey’s music video for her new single “Infinity” was filmed at Caesars Palace. She will continue her residency July 8-26. South Korean boy band BIGBANG will start its 2015 World Tour ‘Made’ in USA at the Mandalay Bay Events Center Friday, Oct. 2 following the release of their album Made Sept. 1. Cirque du Soleil Theatrical produced For The Record: BAZ, is a 360-degree, completely immersive theatrical concert experience for LIGHT Nightclub at Mandalay Bay taking audiences into the musical mind of filmmaker Baz Luhrmann. Pia Zadora is taking a break from her residency inside Piero’s Italian Cuisine and will return Friday, Sept. 11. Paid audience members seeing comedy magician Adam London’s Laughternoon daily show at the D Hotel can scoop a complimentary cup of ice cream through Labor Day weekend. Life is Beautiful three-day music, food, art and learning festival and Insomniac, the world’s leading producer of dance music experiences, are partnering to produce the third Life is Beautiful Festival Sept. 25-27. Headlining will be Stevie Wonder, Imagine Dragons, Kendrick Lamar and Duran
Las Vegas location that opened in the Dining Arroyo area of Downtown Summerlin. Flour & Grounds Bakery and Espresso Bar is a new organic Henderson establishment featuring espresso/coffee drinks and pastries in a boutique-like atmosphere. Later this year, three new dining experiences will open at Town Square including Killer Shrimp, NĒCHE and Adobe Gilas. California’s leading cold-pressed juice company, Pressed Juicery, with more than 30 retail locations will open this summer at Aria. Amorino, the European gelato brand, is opening a second Las Vegas location inside downtown’s Las Vegas North Premium Outlets. Downtown’s newest restaurant, Glutton, is launching “The Boozy Brunch” on Saturdays and Sundays from 9 a.m. to 3 p.m. Monte Carlo’s “Booze & Bites” next dinner is a Tequila Cocktail Pairing at Diablo’s Cantina on Wednesday, July 22. Grimaldi’s Pizzeria brought back its Tuesday Tastings nationwide offering half-off glasses, carafes and bottles of wine with the exception of Sangrias and house wine.
New Developments
PublicUs is a canteen-style restaurant and coffee bar that recently opened at Maryland Parkway and Fremont Street after renovating a vacant industrial building. Menu options focus on “farm to table” ingredients for breakfast, lunch and dinner. Palms Casino Resort introduced a new culinary experience with Café 6 inside Palms Place in the venue formerly occupied by Simon Restaurant & Lounge. BRAVO! Cucina Italiana, the sister restaurant to Las Vegas’ BRIO Tuscan Grille, opened at Henderson’s Galleria at Sunset mall with cooking in full view. California-based Public School 702 is a lunch and dinner gastropub and the company’s first
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Tivoli Village’s Phase Two anchor tenant will be four-story lifestyle purveyor Restoration Hardware opening in 2016. At Town Square when the daily temperature is forecasted to reach 105 degrees or above, participating stores and restaurants will offer a 15 percent discount through the summer. The master-planned 22,500-acre Summerlin community The Cliffs at the foot of the Spring Mountains will eventually become home to 11 neighborhoods and more than 1,700 homes. The recently completed $45 million Spring Mountains Visitor Gateway is a 128-acre complex along the Kyle Canyon Wash replacing the old visitor center. Amenities include trails, two picnic areas, a rentable meeting facility and two amphitheaters. Hershey’s Chocolate World inside New York-New York unveiled its Statue of Liberty made entirely of red Twizzlers. The Dini family Italian-based fashion house Paul & Shark opened its first Las Vegas boutique inside The Forum Shops at Caesars and so did Switzerland luxury Swiss watch and clock manufacture Jaeger-LeCoultre. www.socalfnbpro.com
By A.J Yarmolinets and Andrew Matney
12 Step Program to Opening Your Own Restaurant—Part 1
A.J. Yarmolinets and Andrew
Matney are attorneys licensed in California and can be reached at ajyarmolinets@gmail.com and andrew.matney@gmail.com.
shortcomings and your choice will set the stage for how your business will raise money today and later, when you are ready to expand. The correct choice may seem confusing to an average person, but like a sommelier, a tax professional and an attorney can guide you to the choice that is best for you. And, since you resolved to accept their help, the only concern you should have at this point, is how to pay them. Money! You need it, lots of it; after all, the only free service your restaurant will ever enjoy is your labor. So how do you raise money?
You are a talented, creative, and dedicated chef.
Like most, you have been underpaid, overworked, and underappreciated. Your passion and hard work make the owner and the front of the house look great – in essence, everyone but you. Naturally, there is a moment in every chef’s career when opening his or her own restaurant makes financial sense or becomes the only means to stay sane. After all, if you are going to sweat, it might as well be to build sweat equity. The decision to become your own boss puts you on a twelve-step path towards the freedom only entrepreneurs ever experience. At this point, your head is likely swimming with ideas, concepts, and seating arrangements, but, as harsh as it may sound, you are getting ahead of yourself. Like any twelve-step program, the first step to opening a successful restaurant is acceptance. As overwhelming, confusing, and expensive as your endeavor will be, you must accept professional help from accountants, insurance brokers, real estate agents, and, dare I say, even lawyers. Think of these people as sponsors who have done this before and who will get you through the program. Once you accept the fact you need professional help, you must now actually form your business. Some, if not most people intuitively know they have to form a business and raise capital. But what does it mean? The answer to the former, and the second step on your path to success, will give your business a legal identity, which will allow it to raise money, hire employees, and enter into contracts. Importantly, it will offer you, the owner, a level of protection from creditors, employees – which could give a new meaning to the term “labor pains” – and disgruntled customers who claim your soufflé made them sick. The answer to the latter, and the third step, is addressed later in this article. Steps four through twelve will be covered in another issue. When you form a business, you can choose from a menu of three options: a corporation, a limited liability company, or a limited partnership. While technically a fourth option, I sincerely hope the thought of being a sole proprietorship never crosses your mind. Each option offers its benefits and www.socalfnbpro.com
As you prepare to take this third step, you must remember that you generally have two options: borrow, or sell small fractions of your business to investors. Even in better economic times, you are not likely to find a lender that will give hundreds of thousands of dollars to a new business; and borrowing from your friends and family may be less than ideal. Remember that guy who pesters us for the dollar we owe him from two weeks ago? The most likely, and arguably the most palatable choice, is to sell a part of your business, or interest, to investors who will not manage your business or participate in its day-to-day operations. This interest is called a “security.” Do not be frightened by this word, you will need to recognize it when you speak to your professional helpers. The sale or offer of securities for sale is a highly regulated process, even if you sell it to raise a dollar, and even if you sell it to your family and friends. If you do it wrong, you may have to pay back what money you raised and it may even prevent your business from raising more money in the future. Alas, like any highly complicated and regulated business transaction, only a highly qualified professional – most often an attorney and a broker – should help you sell your securities. Here is the good news, you can roll the cost of these highly qualified professionals into the money you will raise by selling the interest in your business. If you make the right choice and you hire the right professional, you can offer the interest in your business not only to people you know, but also to strangers – the public at large. This endeavor, which can be expensive and time consuming, will place your business on a firm legal and financial foundation and leave you to do what you do best … cook.
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By Marilyn LaRocque Marilyn LaRocque discovered great food and wine pairings when she became a PR exec in Napa Valley. After 12 years in wine country, she moved to Las Vegas and was senior F&B editor of LUXURY Las Vegas magazine for nearly 10 years. She joined the Chaîne in December, 2004 and is the Vice Chargée de Presse for the Las Vegas chapter.
Savor the Flavor of the Chaîne photos by cashman photo, las vegas
Michael Mondavi, Chef Daniel Boulud, and Michael Severino, Vice Conseiller Gastronomique (left to right)
How can a city once known for $4.95 all-you-can-eat buffets spawn an organization devoted to fine food and wine? Skepticism easily escalates when you discover that the group traces its origins back to 1248 and the French Royal Guild of Meat Roasters and that the “sword” used for membership induction is modeled after a larding needle, a device used to insert fat (lard) into meats to help keep them moist during cooking.
M
eet the Chaîne des Rôtisseurs, a convivial group enthusiastically devoted to the “pleasures of the table.” Re-established in Paris in 1950 and launched in Las Vegas in 1959, the Chaîne is the oldest gastronomic society in the world. It has chapters in over 70 countries, and there are more than 130 bailliages (chapters) in the U.S. with over 6,000 members. The common denominator among members is their passion for exceptional food and wines. Local, regional, national, and international dinners and events merge these kindred spirits. Because of the Chaîne’s global outreach, members find a warm welcome when in a city where a chapter is located. Las Vegas Bailliage members are an eclectic mix of food and wine professionals, fine wine and food enthusiasts, movers and shakers in the
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community, and rising stars in the hospitality industry. Meetings are held at a variety of venues that have ranged from a roving feast among the restaurants at Crystals to Michelin three-star extravaganzas. “The Chaîne is all about shared interests in food and wine and great dining experiences, whether formal or casual,” says Las Vegas chapter Bailli (president) Larry Ruvo, senior managing director of Southern Wine & Spirits of Nevada, who became the local chapter’s Bailli in 1993. “Vegas is blessed with many celebrity chefs who cook for us; and wine suppliers have excellent, esoteric, hard-to-find, sought-after wines. It’s a very exciting town for F&B. We’ve become known for thinking out of the box.” Ruvo recalls a dinner when the Las Vegas chapter’s first Bailli Nat Hart, then F&B Director at Caesars Palace, included shark fin soup on the menu. “When the soup was served,” Ruvo says, “Caesar, Cleopatra, and some www.socalfnbpro.com
Michel Richard’s scallops
The Young Sommelier competition is sponsored by the Société Mondial du Vin, the “wine connoisseur” section of the Chaîne. Finals were held in May in Santa Barbara. The International Competition is on September 24-26 in Adelaide, Australia. In 2012, Christopher P. Bates, General Manager and Executive Chef at Hotel Fauchere in Milford, PA, took home both the U.S. and International Young Sommelier “gold.”
Appetizers at Andrea’s at the WYNN
Roman Guards paraded a 10-foot shark with its mouth open throughout the banquet room.”
Sheraton and JW Marriott resorts; Blue Hills Country Club in Kansas City, MO; The Biltmore in Ashville, NC; and Three Village Inn at Stonybrook, NY. The winner heads to Budapest, Hungary, for the international “cook off” on September 11.
Although the Las Vegas Chaîne’s April dinner at Daniel Boulud’s db Brasserie at The Venetian eschewed bacchanalian The Young Sommelier competition is excess, the evening certainly celebrated sponsored by the Société Mondial du with gastronomic fireworks. Celebrity Vin, the “wine connoisseur” section of the chef Daniel Boulud was in the kitchen; and Maître Rôtisseur Chef Michel Chaîne. Finals were held in May in Santa famed vintner Michael Mondavi, whom Richard, Andre Agassi, Steffi Graf, and Bailli Larry Ruvo (left to right) Barbara. The International Competition is the evening honored, poured wines from his at the Las Vegas Chaîne dinner on September 24-26 in Adelaide, Australia. portfolio during the five-course meal. Less prepared by Chef Richard. In 2012, Christopher P. Bates, General scandalous than escapades of Cleo and her Manager and Executive Chef at Hotel Fauchere consort but still entertaining, both men revealed in Milford, PA, took home both the U.S. and details of their involvement in food and wine. International Young Sommelier “gold.” Upcoming dinners are planned at Mario Batali’s B&B Ristorante at The Venetian and Michael Mina’s Bardot at Aria. After a written test online, high scorers participate in regional competitions consisting of a blind tasting of six wines and a standardized The Chaîne is also committed to education, sponsoring annual service test. The two-day national event includes a one-hour written test, competitions for young chefs and young sommeliers and providing blind tasting, and multiple services tests. The three top finalists then vie scholarships to help aspiring hospitality industry hopefuls realize their before a live audience. career goals. “This is important not only to those who compete but also to the future growth and excellence of the hospitality industry,” Ruvo states. “The Chaîne’s competitions are very important,” Ruvo asserts. “The hospitality industry is becoming more of a profession, with servers Young chef competitors receive an identical mystery “market better informed about what’s on the plate, chefs better trained about basket” containing a few key ingredients which must be included sourcing ingredients, and sommeliers with more in-depth knowledge in a three-course meal for four people, designed and prepared about wines. The Chaîne not only wants to promote today’s great in four hours. Competitions are held at regional, national and chefs and vintners but also young chefs and talented sommeliers who international levels. The 2011 U.S. winner, Chef Reilly Mehan, are the hospitality industry’s future.” also won the International Young Chef Competition. The 2015 U.S. finals are being held in Las Vegas at Le Cordon Bleu, where For general information about Chaîne des Rôtisseurs access www. from June 12 through 14 nine young chefs will contend for top chaineus.org. honors. They hang their toques at such diverse properties as www.socalfnbpro.com
July 2015 I The SoCal Food & Beverage Professional 23
PRODUCT SPOTLIGHT At the Heart of Every Busy Kitchen Executive Development Chef of Major Products Chris Enright recently volunteered at Discovery Charter School in Newark, New Jersey to teach a group of 8-12 year olds how to cook. Chris demonstrated just how easy it is to create a simple salad using both the Major Mari Base Marinades and the Major Fruit Bases with only a few key ingredients.
huge flavor while being simple to deliver. A change in marinade can add a different flavor profile and extend your menu options exponentially,” commented Chef Chris. On this occasion, Chef Chris and the students prepared Piri Piri tacos using halal meat marinated with Piri Piri Mari Base together with a clementine citrus slaw made from napa cabbage, orange supreme, sliced red onions, cilantro and a clementine sour cream using the Major Clementine Fruit Base.
The collection of six students really enjoyed themselves and it was safe to say the afternoon was an overriding success, with another date pending for the early part of next year.
The dish, which takes minutes to create, is just one of hundreds of salad dishes that Major has developed in response to today’s quick and simple demand for food on the go. With ease of use and simplicity in mind, the range of Major Mari Bases lend themselves very well to being used in salads, sauces, burgers, soups, fillings, pizzas, rice and pasta dishes, sandwiches and wraps.
“It was a great afternoon and I’d really like to be involved again. The children were really well behaved and took everything on board, listening and making suggestions. The products work great with something so simple, as they add
The range includes 11 flavors from around the world from Tandoori and Moroccan to Barbecue and Fajita. Following the success of this year’s session, another demo class was held in the early part of 2015, and everyone at Major is really excited!
Chefs Food Fest Is Laughlin’s Major Community Feast
By Jackie Brett
Photo by jackie brett
BY
The 28th annual Chefs Food Fest took place Thursday, June 11 inside the Aquarius Pavilion at the Aquarius Casino Resort. It’s a special time when locals and visitors enthusiastically gather for amazing food and fun! This event is sponsored by the Laughlin Chamber of Commerce as a big fundraiser to benefit the River Fund Inc., which helps struggling families in the area. It’s a sellout every year and this year’s 700 attendees were hosted as well as raising $6,000 through the auction held at the end of the evening. An additional $15, 000 donated by the Laughlin Chamber made for a combined total contribution of $21,000 for the local charity. The event’s first ingredient is chefs from around the tri-state area and Laughlin hotels coming together in a friendly competition to showcase their talents and creativity and win best food and best booth traveling trophies voted on by attendees. There is no dedicated theme so the goal is to present a wow factor, which all the booths surrounding the perimeter walls of the large hall master beautifully. This year the “Best Booth” award went to Harrah’s Laughlin and the “Best Food” award went to Bumbleberry Flats. Guests get their exercise going to each booth for a new big plate of food and tasting. The trick is returning to your table if you can find it. Table rounds of 10 consume the center of the room and it’s easy to get lost. Guests sample appetizers, entrées, desserts, 24 The SoCal Food & Beverage Professional I July 2015
and drinks prepared by chefs from Laughlin casinos and food and wine distributors. The food is impressive and an introduction to food establishments you might not know about. A program outlines the food at each station so it’s worth a study. Tickets were $50 so it really was a win-win deal for everyone to raise money, enjoy outstanding food and good camaraderie. After enough time to mingle and dine, there was a live auction with 38 enticing offers such as dinner, show, event and tour tickets; photography; boat cruise; and stay packages to raise more money. The first Chefs Food Fest was actually held in October so the overall theme was naturally harvest time, which meant carved pumpkins and fall food items. A few years ago, the Laughlin Chamber repositioned the event to summer, eliminating the distinctive theme and giving more river visitors a chance to experience the culinary side of Laughlin. Already the exhibitors will start preparing for next year and so should you because it’s a hot ticket. This event really captures the champion spirit that is a Laughlin trademark. 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. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees. Linda has recently published her self-help book entitled It All Comes Down to WE! with Author House Publishers. Her 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 Website: www.LJBConsulting.nett
Sound Communication Skills Are a Valuable Tool
T
he skill of sound communication with superiors, team members, and staff is critical, no matter what field or industry that you might work in. We are regularly judged by the quality and content of our communication and how effectively we convey and receive messages in person as well as via phone, email and social media. Below are my top communication skills or tools for effective leadership. 1. Body Language and Other Non-verbal Communication Your body language, eye contact, hand gestures, and tone all reflect the information that you are trying to convey. An open and relaxed stance (arms open, body relaxed), and a friendly tone of voice will make you appear approachable, and will encourage others to speak openly with you. Eye contact is also important; you want to look the person in the eye to reinforce that you are focused on the person and the conversation. 2. Confidence It is important to be confident in all of your interactions with others. Confidence ensures your employees will believe in you and will follow through with what you are telling them. Showing confidence can be as simple as making eye contact or using a firm but friendly tone. Of course, be careful not to sound arrogant or aggressive. Be sure you are always listening to and empathizing with the other person.
3. Clarity and Preparation Try to convey your message in as few words as possible. Say what you want clearly and directly, whether you’re speaking to someone in person, on the phone, or via email. If you ramble on, your listener will either tune you out or will be unsure of exactly what you are telling them. Think about what you want to say before you say it; this will help you to avoid talking excessively and/or above the understanding of your audience. 4. Friendliness Through a friendly tone, a personal question, or a sincere smile, you will encourage your employees to engage in open and honest communication with you. This is important in both face-to-face and written communication. When you can, personalize your emails to peers and/or employees — a quick “I hope you all had a good weekend” at the start of an email can personalize the message and make the recipient feel more appreciated. 5. Listen Being a good listener is one of the best ways to be a good communicator. No one likes communicating with someone who only cares about their opinion/ perspective, and does not take the time to listen to the other person. Instead, practice active listening. Active listening involves paying close attention to what the other person is saying, asking clarifying questions, and rephrasing what the person says to ensure understanding (“So, what you’re saying is…”). 6. Empathy Even when you disagree with a customer, co-worker, or supervisor, it is important for you to understand and respect their point of view. Using phrases as simple as “I understand where you are coming from” demonstrate that you have been listening to the other person and respect their opinions.
7. Open-Mindedness A good communicator should enter any conversation with an open mind. Be receptive to listening to and understanding the other person’s point of view, rather than simply getting your message across. When you are willing to enter into a dialogue, even with people with whom you disagree, you will be able to have more honest, productive conversations. 8. Respect Others may be more open to communicating with you if you convey respect for them and their ideas. Simple actions like using a person’s name, making eye contact, and actively listening when a person speaks will make the person feel appreciated. On the phone, avoid distractions and stay focused on the conversation. 9. Feedback Being able to appropriately give and receive feedback is an important communication skill. Managers and supervisors should continuously look for ways to provide employees with constructive feedback, be it through email, phone calls, or weekly status updates. Giving feedback involves giving praise as well — something as simple as saying “good job” to an employee can greatly increase motivation. An important aspect is to simply know what form of communication to use. Some sensitive conversations (layoffs, changes in salary, etc.) are always best when done in person. You should also think about the person with whom you wish to speak; if they are very busy people (such as your boss), you might want to convey your message in a brief and concise manner. People will appreciate your thoughtful means of communication, and will be more likely to respond positively to you.
I would appreciate input from my readers to help drive the direction of my column this year. 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 (see brief detail above). Be sure to include your mailing address when sending your responses.
26 The SoCal Food & Beverage Professional I July 2015
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The Bottom Line
By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.
Simple Ways to Determine Portion Size Portion size seems to have slipped under the radar as a critical factor in restaurant development, but remains a quintessential talking point among customers that owners must recognize and immediately react to in order to retain loyalty and brand image. Larger portion sizes don’t always positively correlate with a restaurant’s success, but there’s certainly a fine line between keeping it classy and starving your customers. Nutrition, obesity awareness and small plates are trending to an almost annoyingly high extent right now [this is coming from a very body- and nutritionconscious writer]. These themes, coupled with rising food costs and an increasingly competitive landscape, inspire owners to reduce portion sizes. In theory this kills two birds with one stone: keep customers happy and increase your bottom line. To execute these ideals in practice, however, requires significant insight about your customers, what they want and what keeps them coming to you. The question you need to ask yourself, the owner: How far do you want to push the boundaries of portion size? Everyone will have a different limit, but think about a few of these points to determine where you fall along the spectrum:
Know your customers
This theme is recurrent across many of my articles, and will continue to be in the future, because this is the most important thing you can do to run a successful restaurant. What kind of customers does your restaurant bring in? Is eating to get full their top priority, or are they there to socialize with eating as a secondary activity? Some customers will be very vocal about not getting enough food, but most won’t bring it up. It’s uncomfortable to ask a restaurant for more [think Oliver Twist!], but at the same time those customers who leave hungry will have a hard time coming back. When in doubt, walk the floor and casually ask your loyalists what they think. Be as direct as you want, and convey that you only want to make their experience better. They will speak their mind.
Look at the plates
To get a better grasp on what your customers aren’t saying, take a look at the food people are leaving
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on their plates. Chefs use this storied practice to see which menu items are thrown out most often, but in this case, you’re looking for the opposite. Are most of your plates coming back empty? Sure, it could be a sign that the item was a hit; but conversely, it can be a strong hint that your customers are still hungry. Assume your typical 4-top will split 2–3 appetizers, one entrée each, 2–3 sides and maybe a dessert. That’s quite a lot of food, on paper, and you’d expect there to be a few fries and the last 5% of a sandwich or pasta dish when the server takes everything away. If every plate comes back squeaky clean, that is your customers saying that they are still hungry, that they enjoyed the meal, but next time will likely find another place where they don’t have to scavenge for every last crumb. Consider both cost savings and their consequences What are your gross margins across your menu? If your food costs are tremendously high relative to your menu prices, then shrinking portion size may be an option. A healthy margin is ~70% [Note, this is only considering cost of food. Adding labor, rent, etc. and your margins will shrink substantially.]. But before downsizing, consider the alternatives: recipe modifications, sourcing changes, etc. Raising prices is tough, but is likely necessary if yours haven’t changed in a long time. Your
loyalists will be much more likely to pay more to receive the same quality product rather than pay the same to witness the slow decay and eventual death of what brought them to your restaurant in the first place. Sure, people notice prices, but they will notice the change in the experience that much more. Trying to mask smaller portions through different presentation will rarely work. Your loyal customers will see right through fancy new bowls, or small cedar planks replacing plates. They will immediately notice that there is less food in front of them, and they do not like to be duped like that. Your loyalists trust you, and it is vital that you hold this trust sacred and communicate any changes that you are making, so that everyone is on the same page. These are but a few of many thoughts toward portion size management. More will very likely be discussed in future articles.
ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com July 2015 I The SoCal Food & Beverage Professional 27
By Michael Oshman
Local Might Not Be as Close as You Think
“O
ur tomatoes come from a farm 5 miles away,” says the sign on the front of the restaurant. But, signs are not always as simple as they seem. Sustainability is one of the main drivers in the restaurant industry now. And, sustainable food is one of the sustainability indicators that influence consumers’ decisions. Therefore, there has been a proliferation of sustainable food claims to appeal to consumer demand. There are various issues that affect sustainable food, such as organic, hormone-free, antibiotic-free, local, vegetarian, low-mercury fish and more. Many of the environmental
issues facing food are black and white. A food item is either certified organic, or it’s not. A species of fish is over-fished or not. A food item is either vegetarian, or it’s not. But, the issue of local is a different case. It is completely dependent on the location of your restaurant; but, not just your restaurant. It is also dependent on where the farm is, where the processing plant is (if there is one), where the distributor is and the route the distributor takes to get to your restaurant. Local food includes lots of variables. Let’s get back to that tomato that comes from a farm 5 miles away from
Michael Oshman is the founder and executive director of the Green Restaurant Association (GRA), a national non-profit organization formed in 1990 to create environmental sustainability in the foodservice industry. Email: michael.oshman@ dinegreen.com
a restaurant. Yes, it is true that that tomato was grown 5 miles from the restaurant. But, what is not clear to that restaurateur is that the farm sells the tomatoes to a distributor 200 miles away. So, the tomato has to travel 200 miles to get to the distributor, and then 205 miles to get back to the restaurant. That “local” tomato had to travel 405 miles to get to its destination. It’s not as simple as “Farm to Table.” Local is beneficial because the less miles traveled to go from farm to table, the less oil consumed, the less diesel-sourced air particulates are causing respiratory issues and the less carbon dioxide is creating an imbalance with our climate. But, if that “local” tomato travelled 405 miles to get to the restaurant, then the benefits of it coming from 5 miles away are rendered moot. So, what do you do with this information? If you are trying to source local food, make sure you know the whole story. The GRA has 3 categories of “local” food: Regional: Within 300 miles Local: Within 100 miles On-Site: Grown on the premises of the restaurant Ask your suppliers the proper questions to determine how many miles your food traveled to get to you. With that knowledge, you can properly source local food that has less of an impact on the environment.
BOOK REVIEW The Umami Factor: Full-spectrum Fermentation for the 21st Century by
award-winning brewer and vintner Robert Rivelle George takes a textbook approach to providing a comprehensive full-spectrum examination of the ins and outs of virtually every type of fermented beverage—spanning
the gamut of soft drinks, beer, wine, sake, cider, mead, and hard liquor— including recipes and detailed instructions for making them. Ideal for the
professional or amateur brewer, winemaker or distiller, the book includes a multitude of tables on topics such as types of hops, grains, adjuncts,
yeast and cleaning and sanitizing products. The Umami Factor is available from Amazon or Barnes & Noble.
www.schifferbooks.com/the-umami-factor-full-spectrum-fermentation-for-the-21stcentury-5816.html
28 The SoCal Food & Beverage Professional I July 2015
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Native American Female F&B Exec Brings Fresh Look to Food Offerings at California’s Largest Resort/Casino
Pechanga Resort & Casino, California’s largest resort/casino, has promoted Pam Toscano to the role of Vice President of Food & Beverage. Assuming the role overseeing the resort’s largest division with 1,200 team members, Toscano is described as a self-made woman who carved out her food and beverage career at the casino over the course of 20 years. She is one of more than one dozen team members still with the company since it opened in June of 1995. “I did everything that needed to be done,” she recounts. “That included stocking shelves, emptying trash, assisting customers and a million other things. That was such a fun time, and I still have fun on the job. I love that food and cocktails bring people together to talk and celebrate.”
growth and development that has allowed Pechanga to become a pillar of the community and an entertainment beacon in Southern California.”
As the new vice president, Pam Toscano oversees 11 dining outlets including the 454-seat buffet, the nine-station food court, as well as hotel catering, banquets and room service. One of her first major projects is supervising the renovation, enhancement and rebranding of Kelsey’s Sports Bar & Grill that began in June.
Pechanga Resort & Casino is owned and operated by the Pechanga Band of Luiseño Indians. For more information, call toll free (877) 711-2946 or visit www. Pechanga.com. Follow Pechanga Resort & Casino on Facebook and on Twitter @ PechangaCasino.
Pam is a Pechanga Band of Luiseño Indians member. “It’s amazing to see what our small tribe has accomplished in a short time span. I’m so honored to be a part of the www.socalfnbpro.com
July 2015 I The SoCal Food & Beverage Professional 29
Events
ad index Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 11
Audrey Dempsey Infinity Photo page 16 www.infinity-photo.com 702-837-1128 Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
JULY
July 15-17
NATIONAL ICE CREAM MONTH NATIONAL CULINARY ARTS MONTH
Bivi Sicilian Vodka www.bivivodka.com 631-464-4050
Ticket Summit Venetian, Las Vegas www.ticketsummit.org
July 8-9
Hawaiian Lodging, Hospitality & Foodservice Honolulu, HI www.douglastradeshows.com
July 17-21
LA Food Festival Downtown Los Angeles www.lastreetfoodfest.com
July 21
Retail Tobacco Dealers of America New Orleans, LA www.ipcpr.org
July 11
Totally Local VC Dinner Series Ventura County, CA www.totallylocalvc.com/dinner-at-the-2015-dinner-series/
July 12-15
NACE Experience Expo Scottsdale, AZ www.nace.net
July 30-August 3
ACF Chefs National Convention Orlando, FL www.acfchefs.org
July 16-18
California Wine Festival Santa Barbara, CA www.californiawinefestival.com
July 13-20
page 27
page 2
BJ’s Restaurant & Brewhouse page 30 www.bjsrestaurants.com 702-851-8050 Con Arts Las Vegas www.conartslv.com 702-260-3320
page 16
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
page 12
JCCNV www.jccnevada.com 702-428-0555
page 16
Major Foods www.majorproducts.com 702-838-4698
page 25
Perrier-Jouet www.perrier-jouet.com 646-539-3975
page 7
Rodney Strong www.rodneystrong.com 707-431-1533
page 31
Tails of the Cocktail www.talesofthecocktail.com 800-556-3707
page 32
The Perfect Puree www.perfectpuree.com.com 800-556-3707
page 19
The Spice Outlet www.thespiceoutlet.com 702-534-7883
page 11
White Soy Sauce www.whitesoysaucefood.com
page 8
Tales of the Cocktail New Orleans, LA www.talesofthecocktail.com
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