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CONTENTS AND COMMENTS FROM THE PUBLISHER Mike Fryer
WELCOME TO THE OCTOBER ISSUE OF THE SOCAL FOOD & BEVERAGE PROFESSIONAL. Your comments and suggestions are invited and welcomed so we can see where and how we can continue to improve and strive for perfection. Thank you, and please enjoy this issue! ON THE COVER…THE PASSING OF CHEF KERRY SIMON WAS FELT BY THE ENTIRE FOOD & BEVERAGE COMMUNITY including ourselves at The Las Vegas Food & Beverage Professional, where we first met Kerry in 2002 and have enjoyed years of association with him and his contributions to the development of the Food & Beverage Industry. We have featured Kerry in a number of past issues and Kerry graced our cover on the April 2009 issue where his life & career were highlighted. Kerry was a celebrity chef who was comfortable donating his precious time to charitable causes, especially when it came to feeding and educating children. Kerry will be missed!
18
Page 18 IS DEDICATED TO SOUTHERN WINE & SPIRITS’ TRIBUTE TO 9-11, which every year is held on the grounds of Southern Wine & Spirits’ Las Vegas offices and invites emergency responders from the police and fire departments. In this manor, Southern Wine & Spirits employees have a chance to show their respect for the lives lost during 9-11 in New York, where many SWS employees have friends and family. THE BACK COVER OF THE OCTOBER ISSUE CELEBRATES THE LAUNCH OF LAS VEGAS LAGER, a Big Dog’s brew created by Brewmaster Dave Otto and distributed by Southern Wine & Spirits. This exciting collaboration offers both locals and visitors a local brew that is an easy drinking beer for both the hotter days and the cooler season that won’t fill you up. Currently available on tap and in cans, you should give it a try. www.bigdogsbrews.com
Page 4
Page 14
Page 22
Hot Off the Grill!
What’s Cooking
COVER FEATURE Celebrity Chef Kerry Simon Passes
Page 15 Page 6
Page 24
What’s Brewing? Page 16 Page 8
Taste of Laguna Beach Sponsored by the Laguna Beach
West Eats East—Savory Taste and
Chamber
“Unami”
Hosted at Tivoli Too Page 17
Page 9
Community Relations for Today’s
Food for Thought
Restaurants
Page 10 For the Love of the Craft
Page 18 Southern Wine & Spirits of Nevada Salutes Those Who Paid the Ultimate Price on 9-11-2001
Page 13 Wine Talk
22 www.socalfnbpro.com
Away in Las Vegas at Age 60
5 Crowns in Del Mar Product Spotlight Page 24 Government Cracks Down on Non-Transparent Environmental Claims Page 26 Human Resources Insights Page 27 The Bottom Line Page 28 American Culinary Federation Chefs Of SoCal Chapter Page Page 20 Brett’s Vegas View
Page 30 Events
Page 21
Ad Index
Hungry for PR Page 30 Book Review
October 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!
October 2015 Mike Fryer Sr. Editor/Publisher
CHEF KERRY SIMON PASSES AND LEAVES A LEGACY BEHIND HIM. We lost one of our most beloved chefs recently to a rare brain disease, Multiple System Atrophy or MSA, after a two year downhill fight. Kerry will be remembered by his friends and associates not only as a creative chef but also as a celebrity you could call on when creating a fundraiser including SOS-Taste of the Nation and Three Square, where Kerry donated a lot of his precious and limited time!
Thank you for joining us in this issue of
The SoCal Food & Beverage Professional.
For any questions or comments please email mike@socalfnbpro.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 info@socalfnbpro.com
THE JOY OF SAKE COMES TO LAS VEGAS FOR THE FIRST TIME and is an immediate success. Jointly assisted by Southern Wine and Spirits, this yearly event is the largest sake tasting outside of Japan and included tastes of about a dozen local Asian-inspired restaurants to help balance out the tasting. We were delighted to catch up with Vice Consul Shinsuke Mochizuki from the Consulate General of Japan in San Francisco, who was in Las Vegas to support Japanese sake brewers and exporters. GLOBAL GAMING EXPO (G2E) has just completed its yearly gaming show, the largest in the world, which draws industry professionals from gaming properties around the world and the suppliers to this huge and growing industry. Several years ago the organizers realized the importance of food & beverage within the gaming industry and established F&B@G2E where Las Vegas Food & Beverage Professional has been a major supporter since the beginning! LVFNB Pro was fortunate to catch up with Vino Las Vegas’s Elaine Harris to compare notes.
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 mike@socalfnbpro.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 Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Legal Editorial Advisor Andrew Matney
Journalists Scott & Elaine Harris
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist What’s Brewing David Mulvihill
Journalist Food for Thought Les Kincaid
Journalist Hungry for PR Jen Morris
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 Linda Duke
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
Master Sommelier Joe Phillips
4 The SoCal Food & Beverage Professional I October 2015
www.socalfnbpro.com
what’s
By David Mulvihill
BREWING?
Santa Barbara
A couple of issues back, we talked about weekend coastal destinations north of LA County, leaving off with Carpinteria and teasing the next area north, Santa Barbara. If you are reading this early, October 2nd and 3rd are slotted for The Brewhouse, Santa Barbara’s 10th annual Oktoberfest. Word from Head Brewer Pete Johnson, “It’s always the best party in town as we transform our parking lot into a German beer hall, complete with drinking tent, 12 piece tuba band called Oktubafest, real German glassware, food, games and prizes.” The beer pouring station will be filling liter steins of traditional Oktoberfest Marzen brewed by Pete and team. In addition, his Vixen Weizen and a roggen bier will be featured and other German beers will also be flowing. The Brewhouse is located on the south side of the 101 on Montecito. Nearby The Brewhouse is Santa Barbara’s extension of Buellton’s award-winning Figueroa Mountain Brewing. With Tuesday night quiz nights, firkin Friday’s, and live music Friday through Sunday, there is more than beer to go for. On the north side (of the 101), about five minutes away, is Brian Thompson’s Telegraph Brewing Company on North Salsipuedes Street. Telegraph has a beautiful tasting room, where you can expect extraordinarily crafted beer from this multiple Great American Beer Festival award-winning brewer. Relative newcomer Pure Order Brewing Company is just a block away on North Quarantina Street. Opened in 2014, Brewmaster James Burge and family’s brewery is on this reporter’s list of brewery visits the next time in Santa Barbara. Also on that list is a revisit to Santa Barbara Brewing Company on State Street, one of the first Santa Barbara brewpubs. Word has it that the current brewer is creating some nice product. One of the first brewing gigs for Eric Rose (also GABF decorated) was at Santa Barbara Brewing Company long before he and his family opened Hollister Brewing Company, a few minutes north in Goleta. He typically has over 15 house-brewed beers on
David Mulvihill strives to experience and write about the ever-evolving face of SoCal craft beer. He also covers Orange County for Celebrator Beer News as well as Southern California for Southwest Brewing News. Contact him at dbrewhill@gmail.com.
tap ranging from his kolsch-style Beachside Blonde on one end of the spectrum to a number of IPA variations on the other, with alts, hefes, browns and porters inbetween. A full menu of a wide range of conscientiously prepared dishes can also accompany your liquid fare. It’s once again time for Hollister’s football Sundays, with NFL package on 7 wide screens. If you aren’t a football fan, the comfortable sea-air patio has Sunday drink specials, breakfast and complete menu including Chorizo and Egg Tacos, the Hollister Scramble, Huevos Con Chile, Bacon, Egg & Avocado Sandwich, Mushroom & Goat Cheese Frittata, and more.
San Diego. We’ll talk about Abnormal Beer Co (Rancho Bernardo) next issue, as well as LA and Orange County. Green Flash Brewing Company
San Diego Continued
Second Chance Brewing Company
For those of you that have been around the San Diego craft beer scene for some time, you are likely familiar with Rock Bottom Restaurant & Brewery in La Jolla and the beers of Great American Beer Festival and World Beer Cup award-winning Marty Mendiola. After 17 years at Rock Bottom, Marty left and recently opened his own brewery with business partner, Curtis Hawes. Second Chance Beer Company is a new opportunity for Marty and team to shine and put forth some great beer in an area of San Diego that could definitely use more quality beer destinations. Second Chance is located just south of Rancho Bernardo in the Carmel Mountain area of
6 The SoCal Food & Beverage Professional I October 2015
Mike & Lisa Hinkley opened their original Green Flash Brewing Company facility in Vista in 2002 in a property now occupied by Latitude 33. Chuck Silva joined as Brewmaster in 2004, developing most recipes, including West Coast IPA, which became the brewery’s flagship beer. This beer put the brewery on the map and eventually prompted the move in 2011 to its current Mira Mesa location, a 45,000-squarefoot facility that dwarfs the original location. Green Flash is currently building an East Coast brewery in Virginia Beach, Virginia, expected to open sometime in 2016. Its more-recent acquisition of Alpine Brewing Company, another great-beer San Diego County brewery that also began in 2002, now finds many Alpine beers also brewed on premises. On recently touring the facility, it was good to see additional equipment (i.e. hop-back) purchased so the brewery can stay true to the way Alpine beers have traditionally been brewed. [Note: Alpine’s popularity and inability to keep up with demand ultimately led to the agreement for its purchase by Green Flash.] In the 4,000-square-foot tasting room and beer garden you can enjoy up to 30 Green Flash beers on tap at reasonable prices. Green Flash also has its own house-branded gastro food truck. In another issue we can talk about Cellar 3 in Poway, home to the barrel-aged and sour beers of Green Flash. www.socalfnbpro.com
By K. Mike Masuyama Ph.D.
West Eats East—Savory Taste and “Umami” A savory taste is traditionally created by either dried Shiitake mushroom, Komb kelp sea-veggie, cured-dried Bonito flakes, dried sardines, dried scallops or their combinations, in Japan. In old days these dried goods were exported to China for their cuisine, particularly at Buddhism Zen temples, for an exchange of advanced, civilized, cultural goods and technology. During the last 20-30 years, Japanese food R&D along with manufacturers have been extensively promoting a theory of the good taste in a term of “Umami.” The term floats in our food academic conferences or trade shows, but it seems to not be fully recognized yet. As sushi or the Japanese traditional cuisine, Washoku, spreads in our market, we would encounter more often Umami, claimed as a key tasty character of the ethnic cuisine or foods. Here is the Umami theory in my interpretation in our food culture based on my visit to the Umami Information Center in Tokyo last June. As agreed today, there are four basic taste sensations: sweet, salt, sour and bitter. If sweet, it is good for energy for our body. Milk is sweet (lactose but not sucrose or glucose), which is good for a baby to suck for growth. Salt we need to sustain life because we have evolved from the sea with salty blood. Sour is a sign of spoilage or immaturity to avoid. If bitter, stop eating because poisonous things often taste bitter. In my
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 October 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.
flavor chemistry dogma, stimuli of these four senses are electronically transmitted through the nervous system along with the others of aroma, flavor, mouth-feel, and after-taste to the brain, where they are processed together with eating atmospheres and memories to determine instantly if savory or not. This savory taste can be also expressed by the words of delicious, tasty, palatable, appetizing, relishing, toothsome, luscious, flavorsome, zesty, gusto and so on depending on occasions. Such taste sensations may have evolved in a due development course of our human species, Homo sapiens, which enables to accommodate more stable food supply through selection, production and preparation of everything that can nourish us. Other animals may have a part or none except for filling empty stomachs instinctively with edible, available stuffs. In this Umami theory, the fifth taste sense is claimed to exist on the tongue in addition to the four. It perceives an agreeable taste sensation, which is transmitted along with others to the brain where the same sensory evaluation process takes place for judging the overall taste of savory or deliciousness. This fifth taste sensation is defined as Umami. However, Umami is not savory taste itself, the theory says. It may be asserted as a key stimulus to induce, coordinate and determine savory or deliciousness in the brain, I interpret. The term “Umami” is adopted for this particular first note because of no appropriate word available in our flavor vocabulary. Though, this term evokes some confusion because of its synonym in Japanese and also not the widely recognized nature. The Umami theory was born in the land where many things were preferred to be elaborated and when the western civilization and culture were flowing in at the turn of the last century. The most similar idea to it is “Osmazome” by Brillant-Savarin (The Physiology of Taste, Jean Anthelme BrillantSarivan, 1826, Translated & edited by M.F.K. Fisher, Vintage Books, NY 2011). Osmazome is the matter preeminently from red meat, soluble in cold water, while Umami comes from omnivorous sources. The substances to provide Umaimi are some amino acids in a sodium or potassium salt form like glutamate, as well as nucleotides like inosinate or guanylate. This fifth taste sensation may contribute to satisfying the desire for intake of the constituent blocks of our body building or maintenance component, protein. Upon the tongue, these substances are said to spread over the entire tongue surface, linger for some duration and secrete more saliva, sending a signal of the Umami sensation to the brain. Since Osmazome also consists of some these compounds, both theories may lie on the similar basis except for the different reacting sites: Umami on the tongue, Osmazome in the brain. The foods which contain Umami or Osmazome substances are both perceived as savory or delicious eventually. Edible matter is composed of naturally occurring chemical components. Many food and beverages which contain Umami substances, naturally existing or added in preparation, visible or invisible on the labels, have been sold and consumed all over the world. The Umami substances have threshold values which are the lowest contents to sense as Umami. At the same time any food component must be less than excessive or out-of-balance to avoid unpleasant, unsafe consequences. This theory needs to be educated to us in our language. As science advances, an old concept could be up-dated or renovated accordingly. For more of the theory, visit www.umamiinfo.com. www.socalfnbpro.com
FOOD FOR THOUGHT
By Les Kincaid
Is There a Good Wine for Cooking If you are going to cook
with wine (and I recommend you do) the first and most important rule of thumb is: cook only with a wine you would drink. I don’t mean go out and buy a Chateau Lafite-Rothschild to make Beef Stroganoff. But if the wine is OK to drink, it’s OK to cook with. The wine to avoid is so-called cooking wine located in the supermarket near the vinegar. I’d rather use the vinegar. “Cooking wine” is, first, a poor quality wine packaged so it can be priced higher than it should be, and second, a wine to which salt has surely been added, either to prevent you from drinking it straight or to “help” in seasoning. Avoid it even if it means not using wine at all. So, to start I would suggest using a very mainstream white and/or red to cook with. As you get more accustomed to using wine as an ingredient in your creations, you can start
Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour 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
to play around with which wine you want to use. You could buy an extra bottle of the wine you are planning to serve with dinner, and use it in the dish. Or you could get more creative. How about using a Sauvignon Blanc, known for its herbaceous quality as a wine, in a dish highlighting herbs. Zinfandels have a berry or cherry character, which would be a nice background to a fruit sauce for duck. A buttery Chardonnay is the perfect base for a beurre blanc. The more you learn about the characteristics of your favorite wines, the more creative you can be with how you cook with them. There is one more class of wines for cooking that don’t fall into the red or white category. These are fortified wines such as Sherry, Port and Vermouth. The reason they are called fortified wines is that an additional neutral
Coq Au Vin 2 cups pearl onions 3/4 cup all purpose flour 1/2 teaspoon salt 1/2 teaspoon white pepper 1 whole chicken, cut into 8 pieces 2 teaspoons olive oil 1 rib celery, chopped 1 medium carrot, chopped 1 teaspoon sugar 1/2 pound mushrooms, sliced 4 slices bacon, cut into 1/4-inch bits www.socalfnbpro.com
2 teaspoons canola oil 1/4 teaspoon dried tarragon, crushed 1/4 teaspoon dried thyme, crushed 1-1/2 cups dry vermouth 2 tablespoons fresh chives, chopped To peel the pearl onions, bring a small pan of water to a boil. Cut a small x in the bottom of each onion. Blanch the onions for 3 minutes. Drain and rinse under cool running water. Trim off the stems. The skins should slip off easily.
grain spirit (i.e. extra alcohol) has been added to the initial wine before a very long aging. This extra alcohol helps in the preservation of the wine and helps develop some of the complexities through the increased aging. Each of these wines has individual categories that range from delicate and dry to sweet. Be careful when choosing one for cooking. You wouldn’t want to use a sweet sherry in a dish where you wanted a dry one. These wines, because of their increased aging, develop intense flavors. Some sherries have a nut-like quality from the aging. Ports can be sweet, and good for fruit dishes or desserts. Vermouth differs in that assorted herbs and spices have been steeped in the wine, giving it a very unique flavor and I use it a lot. A dry Vermouth would be good in place of a white wine. A sweet Vermouth would be a great addition to a fruit dessert that has a hint of herbs in it. Set the onions aside. Mix the flour with the salt and white pepper. Dredge the chicken in the flour, shaking off excess. In a large flameproof casserole, heat the olive oil over medium heat. Add the pearl onions, celery, carrot and sugar. Cook slowly until the onions begin to brown and caramelize, about 4 minutes. Stir in the mushrooms and cook an additional minute. Remove the vegetables from the pan and set aside. Brown the bacon, then remove from the pan and set aside with the vegetables. Add the canola oil to the pan with the bacon drippings and heat over a medium-high flame. When the oil is hot, brown the chicken on all sides, about 6 minutes. Return the vegetables and bacon bits to the pan with the chicken. Crush in the tarragon and thyme and pour in the vermouth. Bring the liquid to a boil. Cover and simmer on low for 30 minutes. Remove the chicken and vegetables to a serving platter. Pour the sauce over the chicken and serve sprinkled with the chives. Serving Suggestion: Cook 1/2 pound of pasta, such as fusilli or penne, until al dente. Drain and, when the chicken has finished cooking, stir the pasta into the pot and mix thoroughly with the sauce. Serve the chicken pieces on a bed of pasta and sauce. Yields: 4 servings
October 2015 I The SoCal Food & Beverage Professional 9
For the Love of the Craft
Steve Schneider is on quite
a ride. From his military service, to bar apprentice, bartender to principal bartender at one of the most iconic/influential bars in the world, Employees Only in NYC. Never one to rest on his laurels, he’s on a constant quest to better himself and his craft. With his own brand of “no-holds barred” barroom enlightenment, Steve is now taking his show on the road to spread his impassioned message about guest service and the elevation of good times. When he is not traveling or behind the bar, Steve can be found live on the internet with his podcast, The Steve Scheider Show. I caught up with him one afternoon and we discussed working flair, Aussie banter, and bartending in the third dimension… You were just in Australia. What were you doing there and how did you like it? I was judging the Bacardi Legacy cocktail competition. It was the country’s semifinals. It was awesome. We whittled it down from 15 to 3 and then they’ll have final a showdown in February in San Francisco. How’s the Australian team as far as cocktails? They’re the best, man; I love them. They’ve got great humor, they’ve got great chat and they’re just really good at what they’ve been doing. They’re among the elite. For me, in the cocktail world
By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery and a long-time cocktailian. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”
there’s Japan, America, London and then there’s Australia. I think they’re all just top tier countries. You have an informative and successful podcast. What’s the main message you like to spread? When it comes to the broadcast, I just do that for my own good to keep track of what I’m doing. I’ve been lucky enough to have 40,000 people listen in; but if nobody listens, it’s nice therapy for me and it helps me communicate behind the bar and in giving presentations. With my message, if I can help somebody by talking about what I do every day, I’m super humbled by that to say the least, but it’s very fulfilling to give back. At EO you’ve employed a version of “working flair” for some time. What are the benefits of performing flair? If they’re here to watch me, I’m going to give them something to look at. It’s a bunch of different skill sets that I try to master because I want to be good at my job. And if I can provide a little bit of spark, a little bit of something that they may not have seen before or something they’re not used to whether it be a great cocktail, whether it be a simple tin spin, flat back toss, a shake, a stir, a throw, a flame zest or just simply popping open a beer and taking their money and moving onto the next. Whatever it is I’m going to be able to do it. I learned how to make spheres out of olives, and I learned how to do all the molecular stuff too. It’s all part of the same vein. How has flair helped you behind the bar? Yeah man, it helps me with all my coordination and my ability to just maneuver bottles and maneuver tins and be able to look like they’re all an extension of my body. All my tools are an extension of my body and flare helps me do that. It helps me with my coordination. That’s why I do it. I’ve got so much respect for flair bartenders; it’s hard work bro. Cocktails? It took me 10 seconds to lean to make a negroni. It took me weeks and weeks or
10 The SoCal Food & Beverage Professional I September 2015
months to learn how to flip strip bottles. Have you had any negative reaction from the “cocktail nerds” that you are doing flair? Every time I post something about flair like a cool video—whether it be exhibition or working—there’s always some jerk that comments, “Well can he make a good drink?” The biggest mistake a bartender can make is think that their style of bartending is the one and only way. There’s many different bars out there. I’ve worked from clubs to fine dining to upscale cafes to cocktail joints. I’m working it all and the more you do this the more you just feel a respect for other people. I do get backlash from cocktail nerds but I don’t care. Once again, I care about what I do and if I want to learn how to do some working flair that’s going to help me out and create my own style, then I don’t give a shit what anybody else says. In your mentor Dushan Zaric’s book, Speakeasy it says that a bartender should be “one part mixologist, one part rock star and one part sage.” Would you agree that flair is a natural progression of a “rock-star” bartender? I call it three dimensional bartending. Mastering all. Even the cocktails that we make have a beginning, a middle and end, touch your tongue at all different sides. And with the bartender, sage, mixologist, rock star. The sage is the team player and very professional. To him every shift has an end, and he is the positive guy who will work well with the team and knows the business. And then there’s the mixologist, the guy who knows his cocktails and knows his recipes and is basically a walking encyclopedia of techniques and spirits and all this stuff. It’s knowing how to make a bunch of different drinks for people. And then of course the rock star. The guy who likes to maintain the party and the showmanship. Thinking outside the glass, giving other people something to see, something to look at, something to leave their bar and they’re like, “Man that place is awesome and I have no idea why.” www.socalfnbpro.com
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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.
Does Wine Make Life Better?
Such an innocent and simple question, or so it seems… either it does, or it doesn’t, depending on a person’s preference for wine. Tourists love the wine country of course, what with the superb boutique and quality wine in California. However, what do the residents of the wine regions think of the wine businesses, and how does it affect their lives? What is life, you might ask? When I say “life,” I refer to aspects such as residents’ quality of life, economy, tourism attraction, etc., and the connection that the wine industry has on the five major wine regions of California. Dr. David McCuan and Richard Hertz conducted a study for the Wine Business Institute, which is housed within the School of Business and Economics at Sonoma State University. The main purpose of the research was to survey residents’ attitudes towards various wine business in the popular North Bay and Central Coast wine regions. More than five hundred online interviews were conducted on residents from Sonoma, Santa Barbara, San Luis Obispo, Napa, and Lake County during the summer of 2015, and preliminary results were released in August of 2015. According to the preliminary report, McCuan and Hertz reported “that most see wine businesses as a significant community asset, in economic terms, as a source of local pride, and as enjoyable for visitors and residents alike.” (McCuan & Hertz, 2015, p. 2) Of course, there are still the standard benefits, such as the natural beauty and organic culture of the wine industry, and of course, the consumption of great quality wine itself. Specifically, the North Bay region rated wineries as having the highest positive impact (ratings of either positive or very positive) on quality of life, followed by wine grape growers, visitors and tourism and other agriculture. This is likely due to the fact that businesses bring job opportunities for the community as well as economic growth. In addition, surveyed participants felt that wine businesses contribute to the local community and economy, amongst other aspects. To no surprise, one negative aspect that wine businesses contribute to is the increased traffic in the area. Regardless of the pros and cons, the majority of the results were favorable and wine businesses were generally considered to have a positive impact, and negative concerns were not www.socalfnbpro.com
viewed as extremely negative. Interestingly enough, only 62% of the participants surveyed were regular or periodic wine consumers, and 51% who visited tasting rooms. There is a growing interest in wine beyond simply consumption, with increased demand for wine education and certifications continuing to rise. Why not take advantage of the breadth of knowledge out there and learn more in-depth about the industry? There is so much to learn about wine as well as the wine industry, and the public is slowly being revealed valuable knowledge from the research that is being conducted. To access the original study and report, go to http://www.sonoma.edu/sbe/winebusiness-institute/research. To learn more about wine current events and the industry, go to: http://www. winebusiness.com.
October 2015 I The SoCal Food & Beverage Professional 13
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
Sapori Ristorante—A Quarter of a Century of Culinary Excellence the menu, as Sal and company are happy to accommodate requests. Complementing the fine Italian fare is a refined selection of California and Italian wines, such as the Vino Nobile di Montepulciano, a Tuscan D.O.C.G. Chianti that I thoroughly enjoyed. For dessert, the tira misu is a classic done well—ladyfingers soaked in espresso, vanilla and rum, with layers of mascarpone, whipped cream and chocolate ganache.
Chef Sal Maniaci interacting with guests at Sapori Ristorante
Nestled inside a shopping center
between the Coast Highway and Balboa Island just a short jaunt from the Pacific Ocean in Newport Beach, Sapori Ristorante is celebrating its 26th year of operation. Owner/ Chef Sal Maniaci brought his firsthand knowledge of Italian cuisine from his native Palermo, Sicily, where he attended the Alberghiero culinary school before coming to the US in 1972 to study and help out at his brother’s restaurant in Chicago. After eventually tiring of the icy cold winters, the brothers headed to the sunnier confines of Southern California in 1986 and eventually opened restaurants in Mission Viejo, Tustin and Sapori in Newport Beach. (Sal now only owns Sapori and is the sole owner.) As for his inspiration for cooking, Sal gives the nod to his mother: “My mother was a spectacular cook. Her passion was cooking and she was usually in the kitchen from 7 a.m. till 10 p.m. I learned a lot from her and wanted to cook since I was a child.” While quite a bit of Sal’s time is spent running the restaurant, he’s still involved in the kitchen, something he says he could not do without. For a restaurant to stand the test of time with more than a quarter of a century under its belt, repeat customers are a must. Sal related that during the Great Recession his loyal customers kept coming, and this neighborhood restaurant’s clientele consists of 95% repeat customers.
The interior of the restaurant features dark wood chairs, classy white tablecloths, artwork depicting scenes of Italy and walls clad in comforting hues of soft yellow; but most guests opt to dine in the outdoor garden patio, surrounded by lush greenery and an ambience enhanced by a wood burning stone fireplace and space heaters to keep everyone comfortable. As for the food, fine dining quality abounds. Antipasti well worth whetting your appetite include mozzarella caprese with bufala, ripened tomatoes and basil; bruschetta al pomodoro & tapenade composed of toasted bread with fresh tomatoes, black olive paste, capers and basil; and prosciutto e melone— cantaloupe wrapped with parma prosciutto. The menu is rounded out with a selection of salads, pastas and entrees such as homemade grilled Italian sausage with polenta; chicken breast sautéed with marsala, pine nuts, raisins and mushrooms; and veal scaloppine sautéed with white wine, with prosciutto and sage. A different style of risotto is created nightly, such as the porchini mushroom version we enjoyed, or ones featuring peas, seafood, sausage and even strawberry. The nightly specials are quite hard to pass up. We were wowed by Chilean sea bass with artichoke sauce that was so tender it literally melted in our mouth like butter; a filet mignon with a delectable armagnac brandy reduction sauce; and lobster ravioli with a red sauce enlivened with cream. Don’t be shy about ordering off
14 The SoCal Food & Beverage Professional I October 2015
Sapori recently expanded, as it took over the space next door to open the authentic Neapolitan-style Pizzeria Sapori. Adjoining the restaurant, it’s equipped with a custommade wood burning oven that can cook a pizza in a few minutes. Sal says he always has wanted to do a pizzeria making the pizza he’s known all his life, and with unique dough nobody else does. The hand-tossed pizza crust is crunchy and chewy, not soggy, not too thick and not too thin and is made from a mother dough containing an 80-yearold yeast strain. Taking 72 hours to mature before being cooked rather than fermenting in your stomach, the result is a crust that is more digestible with no bloating. D.O.P. San Marzano tomatoes from Italy are used on the pies, such as the Capricciosa with artichokes, mushrooms, prosciutto cotto, mozzarella and pecorino romano, basil and EVOO. A selection of Pizza Bianche (no tomato sauce) includes the Sapori—grape tomatoes, mozzarella and pecorino romano, grilled eggplant, zucchini, basil and EVOO. Sapori has stood the test of time due to the passion and leadership of Owner/Chef Sal Maniaci and the loyalty of his staff and customers. Here’s to another 26 years of excellence. Sapori and Pizzeria Sapori are open for lunch on weekdays from 11:30 a.m. to 2:30 p.m. and dinner nightly from 4:30 p.m. to 10 p.m. Sapori Ristorante and Pizzeria Sapori 1080 Bayside Dr. Newport Beach, CA 92660 (949) 644-4220 SaporiNB.com PizzeriaSapori.com www.socalfnbpro.com
5 CROWNS IN DEL MAR
TASTE OF LAGUNA BEACH Sponsored by the Laguna Beach Chamber Hosted at Tivoli Too
Community Relations for Today’s Restaurants
By Linda Duke About the author: Linda Duke, CEO of Duke Marketing, is celebrating 25 years in business, a full service marketing firm based in San Rafael, CA specializing in restaurant marketing. Reach her at duke@dukemarketing.com
Strategic Vision Understand FIRST what your brand stands for. What is your strategic vision? Who or what will you help or save? Cause Marketing Partner Find those businesses or partners with the same philosophy. Meet with their team and decide if the feeling is mutual. Determine how you can combine efforts to create a partnership.
Community relations is about helping to solve society’s problems and for restaurant operators; it is becoming more important to build a positive reputation in the community and give back. Community relations includes organized volunteer programs, giving food, money, time and grants to nonprofit organizations and giving back to the community your brand serves. Community involvement pays off for restaurants by: • Attracting and retaining employees • Increasing brand awareness and loyalty • Initiating trial and frequency • Generating positive buzz • Boosting attractiveness as an investment • Improved customer relations • Increased sales Community relations are best when restaurants partner with a socially responsible cause and organization. Together the organizations can create promotions and events which drive consumer awareness, trial and loyalty. Give it a try! Ingredients needed: 1. Your social vision 2. A pre-determined cause marketing partner 3. A plan, timeline and communications tools Directions to follow: • Determine the values of your culture, your business objectives and your stakeholders’ needs—answer: what do we stand for? • Determine your strategic vision-who or what will you save or help? • Determine the nonprofits or charities that are in your local area. Read their mission www.socalfnbpro.com
statements, accomplishments and stories. Make a contact sheet list with the names, numbers and addresses of those in charge. Sit down and decide which nonprofits or charities that would work well with your restaurant and make a few phone calls. • Understand the financial commitment of time and money from the company. • Pick a nonprofit that you feel strongly and care about in order to make a difference, inspire or connect deeper with their audience, not to increase sales or mend a crisis situation. Your consumers are smart and can quickly see through your insincerity, which can cause harmful repercussions in the long run if your actions are dishonest. • It is also important to find a company that resonates with your restaurant’s consumer target. This often depends on your mission statement, your brand and the type of food you sell, all of which can help you determine the right match for your restaurant. • Never expect short term results from a partnership with a nonprofit. Forming a strategic relationship is about building credibility over time, which is determined by the long-term commitment of money by your restaurant to the cause that you support. Develop a contract with the nonprofit in order to show that your restaurant is dedicated to their cause for a certain amount of time.
Community Relations Develop co-branded unique promotions and events to raise awareness. Create a plan, communicate, execute and analyze with your partner. Donate time, energy, food, money, etc. to the cause along with your employees, friends, guests and partners.
• Determine your community relations plan with your partner. Create a calendar of promotions, events and communications to get the word out about your efforts. • Determine unique and branded promotions and events. Use your brand attributes—those things that make your restaurant different than competitors—and create activities and tactics which make the most of those. • Communicate your vision through all customer touch points and focus on customer frequency and loyalty. Always incorporate what your brand stands for. This would include all point of purchase materials, menus, signage, check presenters, email blasts, website, direct mail, advertising and press releases. • Communicate your message to the media and get credit for doing good. Write a joint press release with your cause marketing partner. Write and send out press releases to generate buzz before, during and after all events or programs, on-going. Recipe from the book, Four Star Restaurant Marketing Cookbook—Recipes for Restaurateurs, written by Linda Duke, CEO of Duke Marketing, a full service marketing firm based in San Rafael, CA specializing in restaurant marketing for 25 years. Published in 2008.
October 2015 I The SoCal Food & Beverage Professional 17
Southern Wine & Spirits of Nevada Salutes Those Who Paid the Ultimate Price on 9-11-2001 Photos by Audrey Dempsey /Infinity Photos
As the American flag was raised to half mast, employees, friends and invited guests of Southern Wine & Spirits of Nevada paid tribute to those whom had fallen on that tragic day of September 11, 2001. The ceremony conducted annually by Larry Ruvo (Senior Managing Director), Ian Staller (Executive Vice President/General Manager) and Michael Severino (Senior Director of Marketing and Special Events) of Southern Wine & Spirits reminded us as Americans that the events of 9/11 changed all of our lives forever and to honor those that perished, those that survived and above all that freedom can never be taken for granted; “We Will Never Forget.� Even though 14 years have passed since the horrific events of 9/11, at Southern Wine & Spirits, the day will always be remembered to honor those that gave up their lives to help others and those who lost their loved ones.
The annual memorial ceremony was accompanied by the talents of the Bishop Gorman Marching Band and the Las Vegas Fire Fighters Rescue Pipes and Drums. The esteemed Southern Nevada US Marine Corp Honor Guard and Breanna DeSantos commemorated the ceremony with solemn reflections in honor of our freedom with the sounds of Scottish bagpipes and the singing of our “National Anthem” and “God Bless America.” Guest speaker Jeff Varnes, the Director of Operations for the American Red Cross Retired, reflected the unprecedented valiant efforts of the American Red Cross as they responded to the horrendous events with thirteen other service agencies to form the
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9/11 United States Group. The United States Group with the help of millions of blood donors and volunteers that number in the tens of thousands provided physical, emotional and financial assistance to the victims of 9/11 and their families. To this day those services continue to aid and support individuals and communities whom were affected by 9/11. Special Guest speaker, Lt. General Emil “Buck” Bedard, United States Marine Corp Retired, shared the events of 9/11 as he had witnessed firsthand. Lt. General Bedard was at the Pentagon when he first learned of the attacks on the United States. He recounted the emotional toll and physical efforts of thousands, whose unselfish courageousness
will never be forgotten. Out of the rubble, heroes were born—some that survived those tragic events and others that sadly perished. On that eleventh day of September 2001, we came together as a nation. Lt. General Bedard recognized that our resilience as Americans drives us to stand up to terrorism as a united force not to be reckoned with and urged us not to cower in the face of terrorism. The ceremony concluded with a New York deli-style catering for guests and team members of Southern Wine & Spirits. This annual 9/11 tribute is Southern Wine & Spirits’ way to commemorate those who were affected by this tragedy, remember the blessings of our freedom and honor our country.
October 2015 I The SoCal Food & Beverage Professional 19
Brett’s BY
Entertainment News
Britney Spears extends her residency show and undergoes substantial re-imagination of Britney: Piece of Me at The AXIS in Planet Hollywood through December 2017.
Celine Dion resumed her residency show at The Colosseum in Caesars Palace and returned with a new exclusive stage wardrobe. The Judds both mother and daughter are reuniting for their first concerts in nearly five years with a new show Girls Night Out and nine performances at The Venetian Theatre Oct. 7-24. Comedian-impersonator Rich Little has extended his autobiographical show another 12 weeks at the Laugh Factory inside the New Tropicana. Craig Wayne Boyd, NBC’s The Voice season seven champion, returns to Sunset Station’s Club Madrid Friday, Nov. 6. Cirque du Soleil is offering a free insider view of its $165 million KÀ Theatre Spectacular show at the MGM Grand every Tuesday at 11 a.m. and 11:30 a.m.; call 702-891-7940. So You Think You Can Dance, the 13-time Primetime Emmy Award-winning show, touring again this fall with the competition’s top 10 finalists in the new Stage vs. Street format will stop at The Pearl inside the Palms Dec. 11. The million dollar winner of Season 10 of NBC’s America’s Got Talent will headline a live stage show in the PH Showroom at Planet Hollywood Oct. 22-24 and be joined by diverse acts that competed. In addition, America’s Got Talent Season Nine winner Mat Franco has a headlining residency at The LINQ.
Dining-Beverage Highlights Brian Malarkey’s acclaimed ocean-to-table concept Herringbone from La Jolla, Calif., will open this winter at ARIA. The new Hard Rock Center Bar opened with
an upgraded look, new lounge area, expanded cocktail menu, panoramic casino floor viewing and the original raised and circular form. Wahburgers will open a 5,000-square-foot restaurant, bar and retail store adjacent to the newly-opened Starbucks at the outdoor Grand Bazaar Shops in front of Bally’s this fall. The Golden Tiki is a new 24-hour Polynesian tiki bar and gaming lounge in Chinatown. Upscale Panevino opened by Tony Marnell in 2002 is now Panevino Italian Grille with 55 new dishes, many inspired by the family’s cookbook.
Lago by Julian Serrano at Bellagio that debuted in April has introduced new lake-side lunch and brunch experiences and replaced Jasmine’s Fountains Brunch.
lounge and rooftop bar. Craig Ranch Regional Park Amphitheater is North Las Vegas area’s newest live entertainment venue celebrating its public grand opening Oct. 9, 10, 23 and 24 with Yesterday - The Beatles Tribute Show, WAR, Sammy Kershaw and Paul Rodriguez. The Mob Museum’s new permanent display The ‘Beautiful Game’ Turns Ugly features the rampant corruption plaguing soccer’s Federation Internationale de Football Association (FIFA). Retired headliner magician Lance Burton produced and directed a new independent comedy Billy Topit Master Magician featuring friends Louie Anderson, Mac King, Robin Leach and Criss Angel. The Professional Bull Riders (PBR) will stay at Thomas & Mack Center another year and then move to the new 20,000-seat Las Vegas Arena behind New York-New York in November 2016. The Venetian with comedian Loni Love unveiled a new variety of rose, The Venetian Rose, chosen to complement The Palazzo Rose introduced in December 2012.
About Town Happenings
Brothers Derek and Greg Stevens and owners of the D downtown bought the Las Vegas Club on Fremont Street from the current Plaza owners but not the name and closed the 400-hotel-room property for renovations and changes. Mandalay Bay opened its $70 million Convention Center expansion with new exhibit space, a 20,000-square-foot foyer and underground parking. Siegfried & Roy introduced four new tiger cubs at their Secret Garden and Dolphin Habitat at The Mirage. The Electric Daisy Carnival (EDC) will return to the Las Vegas Motor Speedway June 17-19, 2016. The D’s newest attraction is a large-scale bronze replica of Belgium’s famous 17th century Manneken Pis statue of a nude young boy cheerfully “relieving” himself into a fountain. The Venue Las Vegas, downtown’s newest meeting space is a three-story building opening this month with a comedy club, Virtue Vice lounge, built-in stage, billiard room, executive
20 The SoCal Food & Beverage Professional I October 2015
The Las Vegas Motor Speedway (LVMS) with JusTours launched the LVMS Express bus service to the speedway during NASCAR and NHRA event weekends. The 2016 schedule at The Strip at LVMS will mark the 16th consecutive year with two major drag racing events hosted in Las Vegas: the NHRA Spring Nationals April 1-3 and NHRA Toyota Nationals Oct. 27-30 and this year Oct. 29-Nov. 1. The World ZUU concept developed in 2008 by elite movement consultant Nathan Helberg out of Australia opened its first animal-based fitness and training venue in the United States in Las Vegas. The Nevada Division of Tourism (TravelNevada) will present its inaugural Governor’s Global Tourism Summit Nov. 1617 at the Hilton Lake Las Vegas with keynote speaker Chris Thompson, president/CEO of Brand USA. www.socalfnbpro.com
By Jen Morris Jen Morris is the owner of Ajenda Public Relations, which specializes in PR and marketing for the hospitality industry. She is a board member of the Orange County Restaurant Association and a member of Les Dames d’Escoffier International.
Hungry for PR How to Find Your Perfect PR Match
For comments or questions she can be reached at jen@ajendapr.com or 949-874-7374. www. AjendaPR.com
Five Tips for Writing and Sending out a Pitch a good fit. It’s important to remember that journalists receive a large amount of pitches, press releases and invitations to events. By being specific you are cutting out a few steps, which any busy journalist will be thankful for. But remember that there is a fine line between suggesting and demanding, so be careful in the way you ask. 3. Do You Have Everything? Before you hit the send button go over your pitch one last time to look for any errors, but more importantly to make sure you’re supplying the writer with everything. Your job is to make their job easy. Do you have links to the company website you’re pitching, links or embedded photos that correlate what you’re pitching (you can send low resolution, but make sure you have high resolution readily available), and contact information?
One of the first questions I ask when I start working with a new client is which media outlets they want to be featured in. This allows us to set some goals to work towards and define the type of coverage the client is looking for. For example, perhaps they are looking to expand and want more coverage from a business article perspective to show potential investors or they do charity work and want to bring more exposure to their cause. Securing media coverage is a honed skill and is why many restaurants choose to hire a PR company. They already have relationships that are developed with many writers, have a pulse on what publications and TV and radio outlets are looking for and have the tools to secure coverage. But if you have a small budget and the patience to do your own media outreach here are some tips that will increase the likeliness they will cover you. 1. Research Your Intended Target It’s important to do your research on a publication before you pitch a certain story angle; otherwise you’ll come across unprepared and insincere. Some items to consider about the publication include: www.socalfnbpro.com
How often do they go to print - If they are a quarterly publication they typically focus on the bigger picture versus a weekly publication that is usually focused on things that are happening in the near future. What do they write about - If they have a specific voice and direction make sure you are only sending relevant information. A writer for a business publication is not going to have any interest in your new fall menu, but they will be interested in your expansion plans. Recurring or annual stories - Does a reporter always cover specific human interest stories or does a magazine publish an annual ‘best of’ list? These are a great place to start because you know they’ve got the groundwork laid out and you’re helping them fill that space. 2. Pitch the Article Like You’re Writing the Article When you write your pitch make sure you’re matching the style of the publication and supplying facts and ideas that are consistent with the theme of the publication. Also, don’t be afraid to ask for something specific. Rather than just sending information about your new chef along with a few photos, specifically point out where they might be
4. Don’t Fear Silence Don’t be surprised if you don’t hear back right away. As previously mentioned, journalists are busy people who receive hundreds of emails a day. They can’t possibly return each one and you can’t take it personally. But don’t assume they weren’t interested in your pitch and don’t be afraid to follow up. However, never email a writer and simply ask if they got your email. This is probably on the top of every writer’s list of pet peeves and the quickest way to get your email sent to trash. Instead offer up fresh information or offer to set up an interview with the person or company you are pitching. Being persistent is key, but don’t become obnoxious. 5. Don’t Leave Them Hanging The writer responded to your email and they have several questions and requested photos. Congratulations! But, now what? First and foremost don’t leave them hanging while you gather this information. You may perceive getting this information in 48 hours or less as very timely, but to a writer who is on deadline this is two very long days without any communication. The best course of action is to respond and confirm you received their requests right away. Make sure you find out when they need these materials by and make sure you deliver on time or even early.
October 2015 I The SoCal Food & Beverage Professional 21
CHEF KERRY SIMON 1955-2015 Kerry was a longtime supporter of many local charities, including Keep Memory Alive, which benefits the Cleveland Clinic Lou Ruvo Center for Brain Health. Following his diagnosis, he re-doubled his efforts, and co-founded a fund called Fight MSA to benefit Keep Memory Alive. In lieu of flowers, please make a donation to the Kerry Simon Fight MSA fund at Cleveland Clinic Lou Ruvo Center for Brain Health. http://www. keepmemoryalive.org/ways_ to_contribute/opportunities_ to_give/donate
22 The SoCal Food & Beverage Professional I October 2015
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Celebrity Chef
Kerry Simon Passes Away in Las Vegas at Age 60
[
By Elaine and Scott Harris
The world is a little dimmer without this incredible chef, restaurateur, and human being among us.
Celebrity Chef Kerry Simon passed away on September 11 after a two-year battle with the brain disease Multiple System Atrophy (MSA). He went public in 2013 with news that he was battling the disease that has symptoms similar to Parkinson’s. With his incredible spirit and fight he became involved in fundraising for MSA research. A 2014 gala was a star-studded affair and a musical roster that included Slash, Kip Winger, Alice Cooper, Todd Rundgren, Vince Neil, Matt Sorum, and Lisa Loeb. Prior to his death, he was confined to a wheelchair and unable to speak, but that did not stop his passion as a restaurateur. Even with the loss of his motor skills, he continued carrying out his vision for a fifth restaurant. Kerry Simon’s road to stardom began when Donald Trump’s then-wife Ivana Trump appointed him the executive chef of the Plaza Hotel’s Edwardian Room. He went on to open restaurants in Los Angeles, Atlantic City, New Jersey, Miami, and Las Vegas. Many knew Simon simply as the “Rock n’
]
Roll Chef,” a name given to him by Rolling
lived experimental trend. Simon was the
Stone and rightfully so. Simon served dishes
featured chef and we joined him for this
to rock bands such as Led Zeppelin, Mötley
interesting way to dine. Not to be deterred
Crüe, Alice Cooper, and Cheap Trick, just to
by high wind and cold, we were buckled in
name a few.
and began our journey up into the air. Kerry,
His skills in the kitchen, good looks and
like all of us, was adorned in the heaviest
charisma had him appear on season two of
coats we could find. On our way up, his face
the Food Network show Iron Chef America
covered with only his eyes showing turned
in 2005. He faced off against Iron Chef Cat
to us and said, “Hey man, it’s beautiful up
Cora in a modern American cuisine-themed
here tonight!” After reaching our required
challenge where he won and earned the title
altitude, dinner was served and all the while
Iron Chef. He also appeared on episodes of
the chef, with his wonderful spirit, kept a
Hell’s Kitchen in 2010.
smile on his face and continued with dinner
We had the honor of meeting Simon on many
as we rocked ever so slightly under a cold,
occasions over the last ten years. No matter
windy, starlight night.
how busy his venue was, he always took time
The loss of Kerry Simon has deeply
to come over to the table and say hello. His
affected many worldwide. The world is a
black chef’s attire, long black hair, and dark
little dimmer without this incredible chef,
eyes that could see into your soul will not be
restaurateur, and human being among us.
forgotten. He was unlike any celebrity chef
The fight against this heinous disease must
we have met over our career. A moment that
continue. To help, please make a donation
we will always remember was a few years
to the Cleveland Clinic Lou Ruvo Center
ago, when dining in a portable restaurant
for Brain Health in Las Vegas. Mark the
hoisted 100 feet in the air became a short-
donation “MSA/Kerry Simon.” http://www.keepmemoryalive.org/
ways_to_contribute/opportunities_to_ give/donate
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October 2015 I The SoCal Food & Beverage Professional 23
PRODUCT SPOTLIGHT
Sassy Sauces Why not try experimenting with some of your more traditional sauces by adding different products, creating a unique infusion of flavors? At Major we like to be different and believe that you should step outside your comfort zone once in a while in terms of flavor mixing. We like to combine flavors to make dishes that stand out, and what better way to do so than by mixing savory and sweet together. By adding Major’s fruit bases into your existing sauces and oils you can add a real depth of flavor, and they taste great with meat, fish and vegetables. Flavors include Strawberry, Raspberry, Clementine, Cherry and Fruits of the Forest. All five flavors come in simple to use 500g squeezy jars and are supplied with a free applicator nozzle which can be used to neatly decorate your plates or dishes. You can achieve massive
cost savings and they also mean you no longer have to rely on seasonal availability of fruit throughout the year. They are all suitable for vegetarians, are Gluten Free and are made with natural ingredients with no artificial flavorings or preservatives.
“We tried adding the delicious Clementine Fruit Base to our regular Hollandaise Powdered Mix to create a new take on a classic sauce and were all amazed at the results. The Cherry Fruit Base into our popular Demi Glace is also a great one for brown sauce recipes adding a delightful sweet note to your dish,” comments Chris Enright, Development Chef of Major Products. The Cherry and Clementine Fruit bases also lend themselves very well to duck recipes and can be brushed on before cooking to give a crisp, glazed outer skin which penetrates a fruity flavor directly into the meat. If you’re looking to add a subtle burst of natural flavor to your sauces, taste the difference for yourself with Majors fruit bases – you won’t be disappointed!
By Michael Oshman
Government Cracks Down on Non-Transparent Environmental Claims
The term Greenwashing has been around for a couple decades or so. It describes businesses that make general unsubstantiated environmental claims in order to attract environmentally concerned customers to their business. Now the Federal Trade Commission is beginning to crack down on businesses that make general claims that are selfreported, not-transparent and not measured. Let’s take two fake businesses and put them side-by-side. Let’s call the first one Pasta Hut. They make the following environmental claims: • “Farm to Table” • “Organic and Local Whenever Possible” • “We care about the environment” • They have a recycling symbol on their menu. Next to it, it says “Do your part” The second restaurant is called Barbara’s Sandwich Haven. They make the following environmental claims:
• “2 Star Certified Green Restaurant®” • 50 Environmental Steps • 160 GreenPoints™ • 95% Waste Reduction • 25% Energy Saved • 10% of food comes from within 100 miles • See the following link to see all 50 of our environmental steps Pasta Hut is using general “feel-good” phrases that are not objective. “Farm to Table” can mean various different things to various different restaurants. “Organic and Local Whenever Possible” can mean 100% organic and local; or it can mean 0%. The “whenever possible” makes it a subjective term. In addition, their claims are self-made; there is no outside verification. Barbara’s Sandwich Haven is specifically stating how many environmental changes it made, and what level of certification it has met. That indicates that all of its changes have been vetted
24 The SoCal Food & Beverage Professional I October 2015
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
by a 3rd party organization. It lists some of the 50 steps in the list, and it gives you a link to find more information on all of its steps. It is not subjective or self-reported. The FTC’s Green Marketing Guidelines are making it easier for consumers to be able to begin to see more specific environmental claims that are vetted; versus general environmental claims that leave the consumer not knowing exactly what they mean. The Green Restaurant Association has supported this philosophy for 25 years. Transparency, standards, and legitimate verifying bodies create a marketplace that is trustworthy, which spawns consumer demand and industry innovation. When buying a product, dining at a restaurant, or selling a product, make sure there are real environmental standards and a real environmental organization behind the claims.
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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
Having Fun at Work! personally. On our way out, he waved to every person, calling them by first name and hugging many along the way. Then, at the main entrance of the Love Field Airport, we sat in the car for a few more minutes while Herb talked about his hobby in astrophysics. As I got to know him, I became mesmerized by his dynamic personality, exceptional intelligence, integrity, and compassion.”
I like to have a good time at work!
Everyone does. Wouldn’t it be great if we looked forward to coming to work each day? Doesn’t it make sense that if we enjoy our work we’d do better at it? If our employees had a good time at work, it stands to reason that our customers would also have a good time. And when they have fun, they return to have more fun, and often tell others about it too. It makes sense to me, and possibly just might make good business sense as well. And yet, as managers and supervisors, we work diligently to keep fun out of the workplace. We place too many roadblocks in the way of an enjoyable time for everyone. Can’t we see that it is our resistance to change that has drained all of the life out of our people? We preach incessantly to our staff to “be friendly” and “smile” and out of the other side of our mouths come criticisms and scolding for every little thing, reprimanding repeatedly for the same offense, and never trusting that our employee got it the first time. We frown and grouch at them when we are having a bad day instead of recognizing that this negativity sucks all the life and fun out of everyone. So, what do I mean by “having fun at work?” I am not talking about behaving in a distracted and dysfunctional manner characterized by unproductive behaviors. And I don’t mean unsafe or careless practices either. Fun at work means “enjoying what you do, and showing it!” One guy that you’ve heard about that truly understood the importance of fun at work is Herb Kelleher of Southwest Airlines. “Celebrations are to be part of a typical day at work,” says Kelleher, “I want flying to be a helluva lot of fun!” In an excerpt from their book The Art of Business: In the Footsteps of Giants by Raymond T. Yeh with Stephanie H. Yeh, comes the following quotation… “My first interview with Herb Kelleher actually lasted three and a half hours. During that time, Kelleher laughed, sometimes loudly. The most amazing thing to me was that he was totally focused on me during the whole time. When it was time for me to catch my flight back to Austin, he took me to the airport
Well, if you haven’t experienced a Southwest flight where the attendants sing over the intercom or play a quick game of chance with the passengers heading to Las Vegas, then you are missing the essence of fun at Southwest Airlines. It seems clear to me that they have truly embraced the spirit of fun because they have a sharp and clearly compassionate leader who believes in its value. I have always felt that the key to a good time at work includes a few basic concepts, as follows: 1) do work that you enjoy, 2) share your passion with others, 3) find the humor in things, 4) treat others with respect, 5) have compassion, and 6) do not take yourself too seriously. If you truly want to experience better results in your customer service efforts and your employee’s outlook, then you need to incorporate fun into your actions and workplace every day. It doesn’t hurt to insert a proclamation of “fun” in your mission statement either. Whatever you do to incorporate “fun” into your life and workplace, make sure that it isn’t an empty promise or effort. Anything fun is worth doing when it brings out the best in you and your people. Quotation source: http://www. businessknowhow.com Book Excerpt: The Art of Business - Herb Kelleher: Making A Difference While Having Fun
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 October 2015
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By Ben Brown
The Bottom Line
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.
Drought-Friendly Menus May Be the Next Big Food Trend Loser: Almonds and cashews, nearly 2,000 gal/lb.
Seasoning
Winner: Peppermint, 35 gal/lb. Loser: Cinnamon, nearly 1,900 gal/lb. The list could go on for ages, and of course serving sizes vary [a pound of beef is consumed much quicker than a pound of olive oil]. But once the creative juices start flowing, you must promote the heck out of your menu changes to gain that sought-after eco-friendly status. Try some of the following:
T
he drought has swept through the media these past few months, grabbing the attention of avid newswatchers and politicians alike. Having mounted over the past several years, this weather problem is much more than a passing fad, and the restaurant industry is a prime victim of its effects. Amidst these circumstances, however, are significant opportunities for innovative restaurateurs to shine. ‘Water-friendly’ may be the newest iteration of ‘going green,’ and those who adapt their menus and operations to water conservation are primed to attract new customers and great publicity. A significant majority of our water supply goes to agriculture, with many sources claiming it as high as 80–90 percent! The media quickly latched onto this concept, and their attacks on foods that require more water for production [almonds are the poster child] have hurt sales. As a result, restaurants that rely on these under-fire ingredients may be perceived in a lesser light by the ‘foodie trendsetters.’ Taking the opposite approach, however— using more ingredients that require less water—may very well bring these trendsetters in through your doors and earn you a great word-of-mouth reputation. Using the drought to your benefit in this way requires small changes and big promotion: making minor tweaks to your menu, using those tweaks to paint the best picture possible, then sharing that picture with everyone you can reach. Guerilla Tacos serves as a prime example. Located in Culver City [Los Angeles], this humble-yet-imaginative food truck made headlines with its ‘drought-friendly’ tacos. One of the key differentiators in this PR dream: sweet potato tortillas. While corn requires ~150 gallons of water per pound of corn produced, sweet potatoes require less than a third of that to yield the same amount. Combine that with the fact that sweet potatoes
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are a super food and you’ve hit two key food trends with one minor menu change…not to mention that people are definitely willing to venture out and try a sweet potato tortilla taco. As was the case for Guerilla Tacos, these menu changes typically just require one ingredient swap. Here’s a few other simple drought-friendly ingredients [measured in required gallons of water to produce one pound of product] that may work for your menu, as well as their not-so-friendly counterparts:
Meat
Winner: Chicken, 600 gal/lb. Loser: Beef, 2,000 gal/lb.
Fruit
Winner: Strawberries, pineapple and watermelon, less than 50 gal/lb. Loser: Peaches and plums, up to 260 gal/lb.
Veggies
Winner: Lettuce, broccoli, cucumber and tomatoes, 26–40 gal/lb. Loser: Asparagus, 260 gal/lb.
Vegetarian Protein
Winner: Tofu and eggs, 300–400 gal/lb. Loser: Lentils, 700 gal/lb.
Flavor Agents
Winner: Garlic, 70 gal/lb. Loser: Olives, 260 gal/lb.
Oil
Winner: Corn oil, 300 gal/lb. Loser: Olive oil, 1,700 gal/lb.
Nuts
Winner: Walnuts and hazelnuts, 1,100 – 1,200 gal/lb.
Test products as your daily specials As is the case with nearly every new product, a soft intro will help you make necessary adjustments to please the masses. Once you work out the smaller details [seasoning, portions, sides, etc.], the dish can become a permanent menu addition. Highlight on your menu Once a dish has been modified [or is just naturally drought-friendly], make that point known! Options include creating a dedicated ‘eco-friendly’ section, or an icon to mark items across the menu. Train your service staff to promote these items Hosts and servers are your primary points of contact with the customer. Have your hostess mention drought-friendly changes while walking parties to their tables. Have your servers follow up by mentioning specific new menu items. Promote through social media If you have a Facebook page, Twitter feed, Instagram account, blog, etc. then certainly keep your followers updated on any changes that elevate your brand. Don’t forget about operational modifications as well, such as water-friendly kitchen equipment and asking guests if they want water before serving [this is actually a law in some areas now]. And remember that ‘drought-friendly’ is subjective, so pursue these changes with the same caution as you would if advertising yourself as organic. Note: All food comparisons are based on water consumption only and do not include factors such as nutrition and taste profile. Ingredient discretion is, of course, left to the chef.
October 2015 I The SoCal Food & Beverage Professional 27
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2015 Editorial Schedule Issue January
Due Date
National Food Month
Bonus Distribution
12/17/2014 Nat’l Bread & Soup Month
Fancy Food Show, Tobacco Show, CES
February
1/17/2015
Nat’l Potato Month
Nat’l Grocers Asso. Expo, Chinese New Year
March
2/17/2015
Nat’l Pizza Month
Pizza Expo, Catersource, International Restaurant Show, Nightclub & Bar Show, Sake Festival, Exhibitor Expo
April
3/17/2015
Nat’l Food Month
UNLVino, Sake Fever, NATO/ WSWA, Home Based Travel Expo
May
4/17/2015
Nat’l Beef Month
HD Expo, ACF Chefs Golf, NRAChicago, Vegas Uncork’d, World Tea Expo, Healthy Beverage Show, Epicurean Affair
June
5/17/2015
Nat’l Dairy Month
Nat’l Market Place, ACF LV Chef of the Year
July
6/17/2015
Nat’l Culinary Arts Month
ACF Chefs National Convention, Hawaii Hospitality Expo, I.T.
August
7/17/2015
Nat’l Sandwich Month
Western FS Show-LACC
September 8/17/2015
Nat’l Chicken Month
Flavors Of The Heart, San Gennaro, G2E, LV Largest Mixer, Festivino
October
9/17/2015
Nat’l Seafood Month
NBWA - Nat’l Beer Wholesalers Asso, Signature Chefs , Life is Beautiful, Taste Of The Nation, Foodie Fest
November
10/17/2015 Nat’l Pepper Month
Supply Side West
December
11/17/2015
Ultimo, ACF Chefs Christmas Dinner
2015 Year in Review Holiday Issue
The SoCal Food and Beverage Professional is an industry-dedicated publication serving the greater Southern California region. In print monthly (5,000 + copies) and online (65,000 monthly requests) at www.socalfnbpro.com, currently serving over 70,000 monthly industry professional readers locally, regionally and nationally. Additionally, we e-blast a biweekly flyer to our 20,000 F&B Professional databases. Our readers include F&B & Purchasing Departments at all major properties; front & back of the house chefs, foodservice management, waitstaff, catering, beverage & bar managers, mixologists & bartenders; culinary schools; independent and multi-unit specialty; QSR restaurants; and F&B suppliers. Extra copies are circulated at all major F&B Industry Expos/Shows/ Events, at which we also exhibit regionally.
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
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Events
ad index
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 11
Niigata Sake Festival http://sakenojin.jp/english 025-229-1218
Bivi Sicilian Vodka www.bivivodka.com 631-464-4050
page 12
Rodney Strong www.rodneystrong.com 707-431-1533
page 7
page 5
The Spice Outlet www.thespiceoutlet.com 702-534-7883
page 11
Keep Memory Alive Event Center page 2 www.kmaeventcenterlasvegas.com 702-263-9797
Uncle Steve’s www.unclestevesny.com 718-605-0416
page 31
November 15-22
Las Vegas Craft Lager www.bigdogsbrews.com 702-368-3715
page 32
White Soy Sauce www.whitesoysaucefood.com
November 18-21
Major Foods www.majorproducts.com 702-838-4698
page 25
Deep Eddy Vodka www.deepeddyvodka.com 702-876-4500
OCTOBER
NOVEMBER
Various Locations Throughout Southern California www.localwineevents.com
Various San Diego Locations www.beerforboobs.org
October Wine Events October 9-12
Celebration of Harvest Weekend Various Wineries Santa Barbara County www.celebrationofharvest.com
October 10
Promenade Beer & Wine Festival Downtown Long Beach www.downtownlongbeach.org
October 18
November Beer for Boobs San Diego Bay Wine & Food Festival San Diego Waterfront www.sandiegowineclassic.com SommCon Downtown San Diego-Manchester Grand Hyatt http://sommconusa.com
page 28
page 8
Vino Papooza Hollywood/Aventine Hollywood www.vino-palooza.com
Book Review
A Good Read: Everything You Always Wanted to Know About Beer
The Beer Bible by Jeff Alworth is
an ambitious title. The use of the word Bible implies an all-encompassing coverage of the topic in question. The 644 page tome does indeed go into great detail on mankind’s favorite bev-
By Bob Barnes
erage, and is a comprehensive guide to everything beer, with sections covering the history of brewing, how beer is made, and the author’s descriptions of 52 breweries in six countries he’s visited over his two years of research spanning more than 17,000 miles. A large portion of the book is devoted to delving into the four beer families—ales, lagers, wheat beers, and tart and wild ales—with more than 100 beer styles—from IPA to lambic, porter to pilsner, sahti to saison—with in-depth profiles of each. Historians will appreciate the background provided on each style and how that style came to be, influences of geography and history, the little-known lore and amusing anecdotes, the ingredients and flavors and how it’s progressed over the years. Those looking for a guide to beers they’d like to try have a bevy of spe-
30 The SoCal Food & Beverage Professional I October 2015
cific beer descriptions and factual info about the brewery they are brewed at, to steer them towards broadening their beer horizons. Travelers will appreciate a guide to beer tourism that includes global pub culture, the best way to order another round in various countries, must-visit breweries and beer festivals around the world, and virtual tours of 18 of the world’s most fascinating, innovative, and storied breweries. Also included are infographics to explain and illustrate essential beer knowledge such as the brewing process, appropriate glassware for each beer, how to decipher a label, how to say “Cheers!” in various languages, a description of pub games and a primer on food pairings that includes the “three Cs”—complement, contrast, or cut. Appendixes are devoted to a
glossary of beer terms, style origin maps, descriptions of hop varieties, a bibliography and index. What makes The Beer Bible an easy read are the photographs, maps, and illustrations throughout. I found it easy to peruse and hard to put down, and suspect any true student of beer would as well. The author, Jeff Alworth, lives in Portland, Oregon and has been writing about beer for more than 15 years. He is the author of The Beer Tasting Toolkit and Cider Made Simple and has also written for Draft, All About Beer, Sunset, The Oregonian, and other publications, as well as his popular site, Beervana. The Beer Bible is published by Workman Publishing. For more information or to order the book, visit http://workman.com/products/9780761184980.
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