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July 2015 I The SoCal Food & Beverage Professional 3www.socalfnbpro.com

July 2015

CONTENTS10

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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

Hot Off the Grill!

Page 5

PR Spotlight

Page 6

Whats Brewing?

Page 8

West Eats EastOmnivorous:

Japanese Dietary Habit

Page 9

Food for Thought

Page 10

Tantalizing Tastes of

Temecula Valley

Page 12

Chef Talk

Page 13

Wine Talk

Page 14

Whats Cooking

Page 17

Public SchoolAn Education in the

Art of Food & Beer

Page 18

A Talk with Culinary Maven

Elizabeth Blau

Page 20

Bretts Vegas View

Page 21

12 Step Program to Opening Your

Own RestaurantPart 1

Page 22

COVER FEATURE

Savor the Flavor of the Chane

Page 24

Product Spotlight

Page 24

Chefs Food Fest Is Laughlins Major

Community Feast

Page 26

Human Resources Insights

Page 27

The Bottom Line

Page 28

Local Might Not Be as Close as

You Think

Page 28

Book Review

Page 29

Native American Female F&B Exec

Brings Fresh Look to Food Offerings

at Californias Largest Resort/Casino

Page 30

Events

Ad Index

4 The SoCal Food & Beverage Professional I July 2015 www.socalfnbpro.com

Karen KunzGraphic [email protected]

Bob BarnesEditorial [email protected]

For all Website inquires [email protected]

Adam RainsBeverage [email protected]

July 2015Mike FryerSr. Editor/PublisherThank you for joining us in this issue of The Las Vegas Food & Beverage Professional.For any questions or comments please [email protected]

Juanita FryerAssistant To Sr. EditorACF Chefs Liasion/[email protected]

HOT OFF THE GRILL!

The SoCal Food & Beverage Professional303 Broadway Ste. 104-40Laguna Beach, CA 92651

www.socalfnbpro.com

The SoCal Food & Beverage Professional

@lvfnb

JournalistBen Vaughn

Journalist Good for SpooningLeAnne Notabartolo

Journalist East Eats West

K. Mike Masuyama Ph.D.

PhotographerAudrey Dempsey

Journalist Chef Talk

Allen Asch

Journalist Al Mancini

JournalistHeidi Rains

Journalist HR Insights

Linda Bernstein

Legal Editorial AdvisorAndrew Matney

Journalist & PhotographerJoe Fogarty

Accounting ManagerMichelleSan Juan

Journalist Bretts Vegas View

Jackie Brett

JournalistShelley Stepanek

Journalist Food for Thought

Les Kincaid

JournalistsScott & Elaine Harris

Journalist Mitchell Wilburn

CONTRIBUTING STAFF

Journalist Green Restaurant Association

Michael Oshman

Journalist Wine Talk

Alice Swift

SoCal Journalist Lisa Matney

JournalistThe Bottom Line

Ben Brown

PhotographerBill Bokelmann

PhotographerJoe Urcioli

SoCal JournalistMargie Mancino

PhotographerRose Powell-Carver

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. Heres your chance to be heard. Send your comments to [email protected] and they may be published in next months issue!NOTE: All submissions become the property of The SoCal Food & Beverage Professional.

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. Its official. San Diego has

become Americas 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 lovers town!

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 Venetian-

Palazzo 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.


Ajenda Public Relationsa small--but mighty--boutique agency

Little 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 shes 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 weve worked in the hospitality industry so not only do we

local PR company will know the market best and will be more likely to have established relationships with the local media.

Jennifers 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 youre a small and independent restaurant, then chances are you dont 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 youre 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 dont 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. Thats why its 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.

PR Spotlight

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 Chas 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 chefs cuisine, but all-too-often I see restaurants not hiring a local PR company. A

Don Myers of Cha Chas Latin Kitchen on the radio

Colony Wine Merchant Ribbon CuttingAjenda PR at client event

Amy Jo (Pedone) Valenza at the Orange Coast Magazine Best Of Issue Launch Party


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: [email protected]

whats BREWING?

Bobs Beer Pet PeevesJust Say No to Ice Cold GlassesMaybe Im getting more cantankerous as I age, or maybe Im just tired of seeing the same practice occur day after day, month after month and year after year. What Im grousing about is restaurants and bars (and even some brewpubs) thinking theyre 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 weve 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 its a draft and like me, you believe its a sin to waste beer, then be patient: warm the glass with your hands and wait a bit till it warms up. Youll notice the flavor change and improve as the beer recovers from its icy chill.

Lemon in My Wheat BeerAnother 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 its not as distasteful, as this style is known for being milder in flavor, minus the Bavarian Hefes 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 Im not such a beer snob that I would deprive you of enjoying your beer in whatever way you choose, but I suggest its 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 didnt 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.


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West Eats EastOmnivorous: Japanese Dietary Habit

By K. Mike Masuyama Ph.D.

Lets 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.

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 1980s 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, herbs-spices 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.

Lets 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). Lets 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.

Mike Masuyama is a bi-cultural science-technology-business 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.


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

[email protected]/leskincaid

www.twitter.com/leskincaid

FOOD FOR THOUGHT

Gathering Friendsin the Summer

Nothing says summer (other than the heat) quite like an outside party. Whether youre 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, its 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.

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.

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.

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.

Grilled Watermelon Salad

1/4 cup finely diced shallots1 teaspoon peeled and grated ginger

2 tablespoons sugar4 tablespoons extra virgin olive oil1/4 cup balsamic syrup10 large watermelon cubes (each about 1/2 inch)1/2 cup crumbled feta cheese2 tablespoons mint, thinly slicedSalt & pepper to taste

To make the dressing, combine shallots, ginger, sugar and olive oil. Whisk and set aside.

Grill each side of a watermelon on the grill over medium-high heat. Grill for two minutes per side and until grill marks appear.

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

Grilled Tuna Kebabs

1 1/2 pounds tuna, swordfish or sturgeon steaks1 red bell pepper1 green bell pepper1 small onion (sweet if available)6-10 large button mushrooms2 lemons, cut into wedges

Marinade Ingredients1/2 cup olive oil

2 tablespoons chopped onion1 tablespoons chopped fresh rosemary1 teaspoons salt1/2 spoon black pepper2 garlic cloves

Dont add vinegar or lemon to the marinade or youll cook the fish!

Cut all the fish and veggies into similar-sized pieces; this helps everything lay flat when it is on the grill.

To make the marinade, pure the onion, rosemary, garlic, salt and pepper in a food processor. Drizzle in the olive oil while pureing, continue to pure 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.

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. Dont crowd the skewer, or the parts that are touching will cook too slowly.

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. Dont 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.

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


Tantalizing Tastesof Temecula Valley

By Pam and Bill Bokelmann

Whether youre 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 four-course 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 Cest La Vie Syrah, both of which are products of the Europa Village Winery.

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 Deans crepes were the best, and we werent disappointed. Chef Deans breakfast creations definitely tantalize your taste buds just like a fine glass of wine.

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

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.

production facilities and a private tasting room complete with vintage scooters and motorcycles that come from the familys private collection. Doffos 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 Marcelos wife, Zulmas Italian Ribolita vegetable soup.

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 Creeks 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.

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 youre looking for a quick day trip or planning to stay a couple of days, theres plenty to see and do in the Temecula Valley Wine Country.

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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 worlds 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 food-borne illness a year. The CDC claims raw milk has 150 times greater

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 Murrays Cheese inside the Smiths on Las Vegas Blvd. and Windmill Avenue.

Chef TalkHappy National Cheese Day

By Chef Allen Asch

Feel free to contact Chef Allen with ideas for comments or future articles at

[email protected] 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.


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 white-wine 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 Alzheimers disease research. As Banks said, the idea that one might have some ability to change these 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).

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.

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 laymens 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

Wine Talk w i t h A l i c e S w i f t

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 UNLVs 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.

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 Alzheimers research, which leads one to wonder how we can exercise our brains better in order to improve or even prevent Alzheimers disease.

Interview Session with Dr. Sarah BanksHow 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 dont 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 Im refocusing my efforts on neurodegenerative diseases. Well 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. Its fun and its interesting!

Until next time, Cheers~!

SuperBrains Soire: Wine and Your Ever-Changing Brain

Figure 1: Master Sommelier Jay James and Dr. Sarah Banks

Figure 2: experiment Design

Figure 3: Lindsey Whipple, Master Sommelier

The environment that were raised in trains our brains. Dr. Sarah Banks


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: [email protected]

Whats Cooking

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Fly-N-FishA 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 restaurants name is taken from the soaring fish that leap through the waters just yards away, and a relaxed ambience in the small 56-seat 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.


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, Wallys Desert Turtle in Rancho Mirage, Mortons Steakhouse, House of Blues at Downtown Disney, Kings 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 Networks 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 restaurants success: Its very family, not corporate, and the owners are great. You cant 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 Chefs 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 papaya-mint salsa. Another must-have dish is the Cioppino, loaded with generous amounts of

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 Risottoa mix of scallops, shrimp, walnut-basil pesto oil and snapped peaswas 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, its sure to shine on for many moons to come.

Fly-N-Fish is open daily for lunch and dinner.Fly N Fish Oyster Bar & Grill2304 W OceanfrontNewport Beach, CA 92663(949) 673-8400www.flynfishoysterbar.com


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: [email protected]

Its 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

14 rotating taps, 10 mainstay drafts and 14 bottles and cans is nothing to sneeze at, but whats 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 dont 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 youll 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 farmers 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 youd 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.

Public SchoolAn Education in the Art of Food & Beer


Elizabeth Blau began her career with famed restaurateur Sirio Maccioni and is widely credited with transforming Las Vegas into a world-class culinary destination. She was instrumental in building the gourmet repertoire at several MGM Mirage properties, at Wynn Las Vegas and at the Palms with celebrity chef Kerry Simon. Her accolades would require nearly a ream of paper to print, and include I Have a Dream Foundations Dream Builder of the Year 2009, the 2013 UNLVino Dom Prignon Award of Excellence, Nevada Restaurant Associations 2014 Humanitarian of the Year, 2014 Dame de Lanne by the Maitres Cuisinier de France and was a 2015 nominee for the James Beard Award for Outstanding Restaurateur. In 2012 she and her husband Kim Canteenwalla teamed up to open their own restaurant, Honey Salt, and followed with Buddy Vs, Made LV and Andiron Steak & Sea. It was indeed an honor to sit down with Elizabeth to learn about the path that led her to shape the culinary landscape of Las Vegas.

You grew up in Connecticut, so you had an East Coast upbringing. What led you to move to Las Vegas?While working for Sirio Maccioni, I negotiated

a deal for Le Cirque and Circo at the Bellagio. I was supposed to spend 6 months in Las Vegas, but Steve Wynn stole me away. That was 18 years ago and Ive created a home life that includes hiking at Red Rock and Mt. Charleston, and while its not like New England, I like the desert and the weather. The sun is almost always shining and that puts me in a good mood.How did you get into the restaurant

business?The good old fashioned way...When I was

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: [email protected]

A Talk with Culinary Maven Elizabeth BlauOne of Las Vegass Most Respected Culinary Visionaries

16, I was the taco girl at Pancho McGees 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 opening the Beau Rivage, we were looking for an

executive chef and we hired Kim. We worked together and got to know each other over time. I found he was a terrific person with a big heart and has traveled all over the world. Now weve been together for 17 years and will have been married for 12 years in June.You had a hand in designing several

restaurants. Do you have any favorites?Theyre all special, but Simon was the first

restaurant I really did on my own with Kerry Simon and Peter Morton, so it was my first baby. Honey Salt will always be special because it was the first Kim and I did together. Its modeled after how we entertain at home with family favorites and is very personal.What led you and your partners to open and

design your own restaurants?I had been working on the consulting side for a

long time, and thought it would be nice to have places reflecting our own style, our life, and to have fun, casual places to hang out at reflecting our personality. You can dress up or not and the menu can be either casual or upscale.You currently have four restaurants you

either own or have a collaboration with: Honey Salt, Buddy Vs, Made LV and Andiron Steak & Sea. What are your favorite aspects of each? I love the comfortable design of Honey

Salt and it has a lot of personal touches. The womens restroom is decorated with key cards from hotels all over the world and the mens room has my own baseball card collection. The menu is a little eclectic and balances Kims love of bold flavors and comfort favorites with my healthier preferences and sweet tooth.Buddy Vs is just a fun time; it has great Strip

views, and the open kitchen and signature cake display give a great energy to the room. The food is so comforting and full of Buddys family

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 theres a fire pit and three outdoor patios. The food is just simple but high quality and scratch-made 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 apricot-wood-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

childrens menu at Honey Salt. Has Cole had any other input to your restaurants 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 Crme Brulee Donuts at Andiron because they are all things he loves. Other than Buddy Vs 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 wed 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. Whats 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 Vs in other cities and a Honey Salt in Kims native Canada. You have two golden retrievers (as do I),

Brookie and Dodger. How did you come up with their names? Cole named them. Hes a fanatical sports fan

and a Dodger fan, and knows the Dodgers used to be in Brooklyn. Whats something that most people dont

know about you? Im a beer drinker. My favorite go-to beers

are Stella and Peroni.

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Steve Jerome, GM and Managing Partner; Owners Chef Kim Canteenwalla and elizabeth Blau;and Chef and Managing Partner Joe Zanelli


BrettsBY

Entertainment SceneAcappella group MO5AIC returned with an all-new show and residency in Ballys 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 Bugsys 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.

Mariah Careys 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 Pieros Italian Cuisine and will return Friday, Sept. 11.Paid audience members seeing comedy

magician Adam Londons 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 worlds 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

Duran; and more than 70 established and emerging artists.Sisters duo, Jill & Julia, won First Fridays

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 OptionsNew yorks Carbone restaurant will open this fall at ARIA paying homage to the Italian-American 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.

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 Caf 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 Hendersons Galleria at Sunset mall with cooking in full view.California-based Public School 702 is a lunch

and dinner gastropub and the companys first

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, NCHE and Adobe Gilas. Californias 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 downtowns Las Vegas North Premium Outlets. Downtowns newest restaurant, Glutton, is

launching The Boozy Brunch on Saturdays and Sundays from 9 a.m. to 3 p.m.Monte Carlos Booze & Bites next dinner

is a Tequila Cocktail Pairing at Diablos Cantina on Wednesday, July 22.Grimaldis 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 DevelopmentsTivoli Villages 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.hersheys 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.


By A.J Yarmolinets andAndrew Matney

A.J. Yarmolinets and Andrew

Matney are attorneys licensed in

California and can be reached at

[email protected] and

[email protected].

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 chefs 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 souffl 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

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?

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.

12 Step Program to Opening Your Own RestaurantPart 1


Meet the Chane des Rtisseurs, 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 Chane 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 Chanes 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

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 Chane 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 chapters 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. Its a very exciting town for F&B. Weve become known for thinking out of the box.

Ruvo recalls a dinner when the Las Vegas chapters 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

Savor the Flavor of the ChanePHOTOS BY CASHMAN PHOTO, LAS VEGAS

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 Chane in

December, 2004 and is the Vice Charge de Presse for the Las Vegas chapter.

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.

Michael Mondavi, Chef Daniel Boulud, and Michael Severino, Vice Conseiller Gastronomique (left to right)


Roman Guards paraded a 10-foot shark with its mouth open throughout the banquet room.

Although the Las Vegas Chanes April dinner at Daniel Bouluds db Brasserie at The Venetian eschewed bacchanalian excess, the evening certainly celebrated with gastronomic fireworks. Celebrity chef Daniel Boulud was in the kitchen; and famed vintner Michael Mondavi, whom the evening honored, poured wines from his portfolio during the five-course meal. Less scandalous than escapades of Cleo and her consort but still entertaining, both men revealed details of their involvement in food and wine. Upcoming dinners are planned at Mario Batalis B&B Ristorante at The Venetian and Michael Minas Bardot at Aria.

The Chane is also committed to education, sponsoring annual competitions for young chefs and young sommeliers and providing scholarships to help aspiring hospitality industry hopefuls realize their 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.

Young chef competitors receive an identical mystery market basket containing a few key ingredients which must be included in a three-course meal for four people, designed and prepared in four hours. Competitions are held at regional, national and international levels. The 2011 U.S. winner, Chef Reilly Mehan, also won the International Young Chef Competition. The 2015 U.S. finals are being held in Las Vegas at Le Cordon Bleu, where from June 12 through 14 nine young chefs will contend for top honors. They hang their toques at such diverse properties as

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.

The Young Sommelier competition is sponsored by the Socit Mondial du Vin, the wine connoisseur section of the

Chane. 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.

After a written test online, high scorers participate in regional competitions consisting of a blind tasting of six wines and a standardized service test. The two-day national event includes a one-hour written test, blind tasting, and multiple services tests. The three top finalists then vie before a live audience.

The Chanes competitions are very important, Ruvo asserts. The hospitality industry is becoming more of a profession, with servers better informed about whats on the plate, chefs better trained about sourcing ingredients, and sommeliers with more in-depth knowledge about wines. The Chane not only wants to promote todays great chefs and vintners but also young chefs and talented sommeliers who are the hospitality industrys future. For general information about Chane des Rtisseurs access www.chaineus.org.

Michel Richards scallops

Appetizers at Andreas at the WyNN

The Young Sommelier competition is sponsored by

the Socit Mondial du Vin, the wine connoisseur section ofthe Chane. 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.

Matre Rtisseur Chef Michel Richard, Andre Agassi, Steffi Graf, and Bailli Larry Ruvo (left to right) at the Las Vegas Chane dinner prepared by Chef Richard.


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, NewJerseytoteachagroupof8-12yearoldshowtocook.

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.

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.

It was a great afternoon and Id 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

hugeflavorwhilebeingsimpletodeliver.Achangeinmarinadecanaddadifferentflavorprofileandextendyourmenuoptionsexponentially,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 dish, which takes minutes to create, is just one of hundreds of salad dishes that Major has developed in response to todays 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,riceandpastadishes,sandwichesandwraps.

Therangeincludes11flavorsfromaroundtheworldfromTandooriandMoroccan to Barbecue and Fajita. Following the success of this years session, another demo class was held in the early part of 2015, and everyone at Major is really excited!

The 28th annual Chefs Food Fest took place Thursday, June 11 inside the Aquarius Pavilion at the Aquarius Casino Resort. Its 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. Its a sellout every year and this years 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 events 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 Harrahs 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 its easy to get lost. Guests sample appetizers, entres, desserts,

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 its 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 its a hot ticket. This event really captures the champion spirit that is a Laughlin trademark.

By Jackie Brett BrettsBY

Chefs Food Fest IsLaughlins MajorCommunity Feast

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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 [email protected]. Your comments, questions or concerns will help determine the direction for my next months column and earn you a copy of my book (see brief detail above). Be sure to include your mailing address when sending your responses.

By Linda Westcott-Bernstein

HumanResourcesInsights

Sound Communication Skills Are a Valuable Tool

The 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 CommunicationYour 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. ConfidenceIt 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.

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: 702-326-4040email: [email protected]

Website: www.LJBConsulting.nett

3. Clarity and PreparationTry to convey your message in as few words as possible. Say what you want clearly and directly, whether youre 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. FriendlinessThrough 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. ListenBeing 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 youre saying is). 6. empathyEven 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-MindednessA good communicator should enter any conversation with an open mind. Be receptive to listening to and understanding the other persons 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. RespectOthers may be more open to communicating with you if you convey respect for them and their ideas. Simple actions like using a persons 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. FeedbackBeing 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.


By Ben Brown

Ben is an MBA candidate at USCs 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 [email protected].

The BottomLine

Nutrition, obesity awareness and small plates are trending to an almost annoyingly high extent right now [this is coming from a very body- and nutrition-conscious 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 customersThis 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 wont bring it up. Its 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 platesTo get a better grasp on what your customers arent saying, take a look at the food people are leaving

on their plates. Chefs use this storied practice to see which menu items are thrown out most often, but in this case, youre 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 23 appetizers, one entre each, 23 sides and maybe a dessert. Thats quite a lot of food, on paper, and youd 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 dont have to scavenge for every last crumb.

Consider both cost savings and their consequencesWhat are your gross margins across your menu? If your food costs are tremendously high relative to your menu p

socal july 2015

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