“I am 100 percent Sicilian, and so is my vodka.”

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Issue 1 Volume 16
US $3.95
“I am 100 percent Sicilian,
and so is my vodka.”
-Chazz Palminteri
OR
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OM IT
January 2016
CONTENTS AND COMMENTS
FROM THE PUBLISHER
MIKE FRYER
8
WELCOME TO THE NEW YEAR 2016 AND OUR JANUARY 2016 ISSUE OF THE SOCAL FOOD
& BEVERAGE PROFESSIONAL, where we have shaken a few things up to meet the
requests of you, the Professional Food & Beverage reader.
We look forward to bringing you current and updated information from the F&B
Industry including Restaurant Reviews, Marketing Ideas, PR Suggestions, Financial
Programs, HR Do’s and Don’ts, Chef’s Information and of course, Professional F&B
News.
Thank You for Your Continued Support…
Cheers!
Mike Fryer
Cover
14
14
18
FRONT COVER FEATURES CHAZZ PALMINTERI AND HIS BIVI SICILIAN VODKA, and he
and the vodka are both 100% Sicilian. He shared a unique story with our Beverage
Editor Adam Rains, who recently had a Q&A with Chazz and learned about an
experience he shared with the immortal Frank Sinatra. Check this and other inside
information out on the two-page spread inside.
Cover photo courtesy Chazz Palminteri
SAINT MARC OPENS AT THE PACIFIC CITY MARKETPLACE IN HUNTINGTON BEACH, and
our very own SoCal Food & Beverage Professional Journalist, Apryl Bruso, was there
to give us an in-depth look at this unique food and beverage outlet. Or as they call
it, Saint Marc Pub-Café Bakery & Cheese Affinage, with its unusual and exciting
presentations!
BOCUSE d’OR COMPETITION FOR THE FINAL US CHEFS TEAM HAS COMPLETED AND
SoCalFNB PRO WAS THERE TO COVER IT. The Venetian-Palazzo was recently the host
for the US Chefs final competition to be included in the international competition
next year in Lyon, France. Read the coverage by our very own journalists Elaine &
Scott Harris, who were there to cover the events.
Page 4
Page 12
Page 22
Hot Off the Grill!
For the Love of the Craft
Chef Talk
Heather Jenkins:
Yes We Have Some
Page 5
Food for Thought
Let’s Do the Super Bowl and
Win Over Our Guests
a Hometown Girl with Heart
Page 14
I have seen the future of dining....
and it is good
Bananas Today
Page 23
The Bottom Line
When Increasing Customer
Page 6
West Eats East
West Also Drinks East
Page 16
Spend Isn’t a Good Thing
COVER FEATURE
Chazz Palminteri - BiVi Vodka
Page 24
new but steeped in tradition
Human Resources Insights
Page 7
Creating Snackable Content
Page 18
in 140 Words or Less!
Bocuse d’Or USA Selection Brings
The Power of
Positive Thinking
the Country’s Brightest Young
Page 8
Culinary Talent to The Venetian
Page 26
What’s Brewing
Resort in Las Vegas
Wine Talk with Alice Swift
Page 9
American Culinary Federation
Chefs of SoCal
2016 New Year’s Resolutions:
Page 20
Learn, Taste, and Go Enjoy Wine
Product Spotlight
to the Fullest!
Product Review
Blue Nun
Page 10
Brett’s Vegas View
USBG Cocktail of the Month
Page 28
Events
Ad Index
18
www.socalfnbpro.com
January 2016 I The SoCal Food & Beverage Professional 3
The Socal Food & Beverage Professional
303 Broadway Ste. 104-40
Laguna Beach, CA 92651
www.socalfnbpro.com
January 2016
The Venetian-Palazzo recently held
its Ultimo Food & Beverage event and
here Executive Chef Olivier Dubreuil
displays the outdoor BBQ set up next
to the Venetian Canals. Guests were
presented an array of fire-pit meats,
fish, and fowl with paired side dishes
and exceptional wines from the DAOU
Winery in Paso Robles, sponsored by
Southern Wine & Spirits of Nevada.
Mike Fryer
Sr. Editor/Publisher
Thank you for joining us
in this issue of The Las
Vegas Food & Beverage
Professional.
For any questions or
comments please email
[email protected]
Juanita Fryer
Assistant To Sr. Editor
ACF Chefs Liasion/Journalist
[email protected]
Juanita Aiello
Bob Barnes
Editorial Director
[email protected]
Bar consultant, television personality and
author Jon Taffer, best known as host of
the reality series Bar Rescue on Spike
and The Bar & Nightclub Show, recently
visited Southern Wine & Spirits Academy
where he met with SWS Senior Director
of Marketing & Special Events Michael
Severino and Executive Director of
Mixology & Spirits Education Francesco
Lafranconi.
Elaine & Scott Harris
Editors at Large
[email protected]
The CES-Consumer Electronics Show recently
took place highlighting many new and innovative
products in almost all fields. The SoCal Food &
Beverage Professional was there covering Food
& Beverage related products and one in particular
caught our interest. It’s called D-Vine by 10-Vins
and their motto is “Wine by the glass with D-Vine,
your connected sommelier.” It is a France-based
company who has developed a machine that takes
any type of wine from a vile and flash cools it
to the proper temp/climate in seconds, one after
another, including red wines.
Adam Rains
Creative Director
[email protected]
Beverage Editor
[email protected]
Advertising
[email protected]
Article Submissions/Suggestions
[email protected]
Calendar Submissions
[email protected]
Website
[email protected]
Press Relase Submissions
[email protected]
General Information
[email protected]
@socalfnbpro
The SoCal
Food & Beverage Professional
CONTRIBUTING STAFF
Legal Editorial Advisor
Andrew Matney
Journalist
Apryl Bruso
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
Pre-Press Technician
Brandon Yan
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 January 2016
www.socalfnbpro.com
FOOD FOR THOUGHT
Let’s Do the Super Bowl and
Win Over Our Guests
By Les Kincaid
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
[email protected]
www.facebook.com/leskincaid
www.twitter.com/leskincaid
Homemade Hummus
With January and Super Bowl just around the corner we know that throwing a killer Super Bowl
party can be hard work and has the potential to get pricey depending on group size, but we’ve
found a way you can do it for a reasonable cost with good popular choices to serve your guests
when they show up for the big game.
But, did you know every year, there are 72 footballs used for the Super Bowl? There are
more than 700,000 footballs purchased for the NFL each year. Also, beer stays steady in the
number one spot as the most preferred beverage to chug during the game, followed by soda and
carbonated water. Here’s an interesting fact: according to Nielsen, the percentage of consumers
who said they were drinking or serving beer fell to 30 percent from 35 percent a year ago.
Oh Yeah...Happy New Year!
Super Bowl snacks are all winners. Here are a couple good recipes to add to your already
scheduled offers:
1- 15 ounce can of chickpeas, drained, with
juice reserved
1/4 cup reserved chickpea juice
The juice of one lemon
1 large clove of garlic
2 tablespoons olive oil
1 tablespoon tahini (Add more to taste)
Simply blend all ingredients in a food
processor or blender for three minutes or
until creamy. Serve with store bought pita
chips.
Yield: servings for 4
Parmesan Ranch Snack Mix
2/3 cup canola or olive oil
1 one-ounce packet ranch dip seasoning mix powder
About 4 cups popcorn, popped (2 to 3 tablespoons un-popped kernels)
About 3 1/2 cups waffle-style pretzels
1/2 to 1 cup peanuts, almonds, cashews, or favorite nuts or mixed nuts,
optional
3 ounces Parmesan cheese, grated
In a large microwave-safe bowl, add the oil, ranch mix, and stir to combine. Add the popcorn, pretzels, nuts and optional ingredients (see
below). Tip to make popcorn easily — add 2 to 3 tablespoons un-popped kernels to a brown paper lunch bag, fold the top down twice, and heat
for about 90 seconds on high power — don’t add oil, butter, or anything else, just the kernels.
Toss to evenly coat the mixture; it may seem a bit on the oily side, this is okay and it absorbs. Heat on high power for 2 minutes, stopping after
1 minute to toss the mixture because the oil has a tendency to pool at the bottom of the bowl. Add the Parmesan and toss to coat evenly. Serve
mix immediately. Mix will keep for up to three days in an airtight container or large zip top plastic bag; but is best enjoyed same day, noting
that cheese has been added and some may wish to refrigerate the mix if storing it longer term.
Optional Variations - Can be added instead of or in combination with the other dry ingredients: coarsely crushed saltines, oyster crackers, Club
or Ritz crackers, rye crisps, Asian-style rice crackers, tortilla or potato chips, favorite gourmet or specialty crackers, cashews, almonds, pecans,
sunflower seeds, pistachios. For a spicy version, add a pinch of chili powder or cayenne pepper, to taste.
Yield: 8 cups
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January 2016 I The SoCal Food & Beverage Professional 5
By K. Mike Masuyama Ph.D.
West Eats East
West Also Drinks East
A Happy New Year! This is the year of an ape or monkey in the Chinese
zodiac. Everyone at an age of 12, 24, 36, 48, 60, 72, 84 or 96 this year
was born in this zodiac. Let’s celebrate this newly arrived year for the
rejoicing monkeys with drinks of the Japanese origin together with
anybody, age over 21.
Recent statistics of the alcohol beverage consumption in Japan shows: beer
(65%), spirits-Shochu (10-11%), sake (5-6%), wine (3%), whiskey (1%),
others (14-15%). Beer is the most favored alcohol beverage. Though, beer
never existed there until 1868 except for sporadic gifts from the Dutch
which was the only western trade partner for almost three hundred years
from the late 15th century. Japan was an isolated, passive, authoritarian
land where many things were managed by rules and traditions, including
sake. Once an American, Admiral Perry, cracked the closed door, the
country started participating actively in the capitalist economy by labor
of ordinary citizens. Then beer got welcomed for quenching those thirsty
from business activities with its effervescent, refreshing and low alcohol
content nature. Since then sake has been losing the sole, national alcohol
beverage status. Particularly the young and females distance themselves
from it today because of sake’s tradition in drinking as well as blunt taste.
Alas to say, sake has slipped down to less than 10% of the whole alcohol
beverage consumption, unlikely to be worth being called as the national
drink anymore. Spirits-Shochu (25-35% alcohol) has also chewed up the
sake share due to lower prices and its versatile nature of mixing with
fruit juices, herbs, teas and many things, which lures the tastes of the
younger generation. Shochu is prized by raw materials (sweet potato,
barley, buckwheat) and locations (many in Kyushu, Okinawa islands),
with specific aroma notes in the first sips. Wine is still in a cradle and
may take 10-20 years to grow to a toddler stage despite of a good number
of sommeliers, because of the high cost of tax as well as many handsexpenses in trade, and little promotion in the traditional food culture.
Many of the Japanese domestic wines are fermented with grape juice
concentrates that are imported. Ordinary consumers are hesitant to pay
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
6 The SoCal Food & Beverage Professional I January 2016
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.
$30 a bottle for a Chianti, which may cost around $5-10 at our discount
liquor store here in the US. Others (14-15%) are in my curiosity, probably
unknown or unanswered or undecided or something else.
Japanese beers are Kirin, Sapporo, Asahi, Suntory and Orion (from
Okinawa) along with some craft beers. Kirin used to be the number one
but Asahi has taken over. Almost all belong to a type of Pilsner, light, not
very hoppy, and easy swallowing. Asahi and Sapporo bottled products are
brewed by contract breweries in Canada or the US and Kirin by Budweiser
in CA, while canned or premium ones are imported directly from Japan.
At Japanese grocery supermarkets you see mostly the canned, while the
bottled are at Japanese restaurants. That is all right as far as their taste
is Japanese with its own recipes, I guess. Look at labels for the country
of production. At some places, you may find premium, bottled beer by
Suntory or Sapporo, imported. These beers are excellent partners with
spicy sushi, teriyaki and tempura. If getting serious with pairing with
sushi, move to sake, I recommend.
Sake, as seen in my series of “Ask Doctor Sake” from June 2012 to
February 2015 of this Las Vegas version publication, is an alcohol
beverage from rice, brewed in the traditional process. Sake is divided into
elaborated classes by the Japanese regulation for its tax purposes, which
may have caused some myth and confusion. Junmai is sake naturally
brewed, while Honjozo or Daiginjo, in the absence of the Junmai term, is
the one alcohol added. An unfiltered, often described as Nigori, cannot be
officially called sake in Japan. They are in their jurisdiction, which is not
applicable here. Our sake is sake by our regulation and our trade practice.
Anyway, sake spreads as Japanese food or sushi does here. Three bands,
Gekkeikan, Shochikubai, and Ozeki, all brewed in California, dominate
our market, while the imported competes in a specialty, premium segment.
All sake are not born equal. Though, the difference in aroma, flavor and
taste lies within a narrower range than wine. For food pairing, sushi may
go well with cold dry sake, while teriyaki or tempura with hot, heavy
bodied sake. The imported, probably 99% of them, carries the original
packages and labels in Japanese which are hard to be distinguished by
appearance. According to my sake business experience, sake might be
better sold as exotic for the time being, though it might limit sake within
a foreign origin, ethnic market. Going beyond the current, enclosed
market might be possible with market-friendly appearance and taste into
a dry white wine territory particularly for pairing with seafood, though
it would take time. Sake needs education, education and education more
for business and pleasure.
Kanpai or cheers with J-beer or sake for health and prosperity in this
happy new year!
www.socalfnbpro.com
By Linda Duke
Creating Snackable Content
in 140 Words or Less!
Linda Duke, Chief Executive Officer,
Duke Marketing, a California based fullservice marketing firm specializing with
restaurant chains for 25 years.
[email protected]
Twitter was founded in 2006, but how does one write a 140-character PR
Pitch—a single tweet summarizing one’s brand and unique attributes—
anyway? Online consumers have an attention span of eight seconds—a
second less than the average goldfish, and 12 seconds less than they had
about a decade ago. So if marketers want to make an impression, they
need to do it quickly. That means marketers need to cut to the chase with
content that immediately communicates its relevance and urgency.
The challenge is of producing concise, compelling and “snackable”
content. People don’t have the time to sift through information that may
or may not be relevant. They need to understand and enjoy what they are
consuming quickly in order to stay and return.
“Snackable” content sustains ongoing brand and consumer interactions,
offers quick support and allows the audience to engage in different
ways. Below, I’ve highlighted techniques that will help marketers create
snackable content that will expand brand audiences and increase
engagement.
A
Tweet
is the new
Elevator
Pitch
Stay relevant
With the average person experiencing up to
3,000 brand impressions each day, capturing
customers’ attention is no easy feat. Marketers
who understand the customer and create content
to meet his specific needs will succeed—even if
he has the average attention span of a goldfish.
Brand leaders in content marketing stay on
top of popular topics through tools such as
Google Trends and produce content to add
to the conversation. For example, while the
Northeast awaited the arrival of Superstorm
Nemo, companies from a variety of industries,
such as Sam Adams and Daily Glow, developed
short content pieces to help their customers
weather the storm. By offering quick and timely
reactions, marketers will create a memorable
brand presence within the conversation and
leave audiences hungry for more.
Tailor to
customers’
daily activities
No matter how entertaining the subject matter,
marketers need to ensure that the content they
produce is appropriate for their audience’s
daily activities. In this mobile-driven world,
consumers turn to content on the search and
social Web for answers to their questions, from
dinner recipes to car insurance rates. Marketers
must identify cases where consumers are
seeking information within the brand’s
expertise and develop bite-size content pieces
that offer quick solutions.
Produce VITAL
content
Just as the consumer appreciates a variety of
snack choices for a mid-afternoon energy boost,
he also desires different forms of content to stay
informed and entertained. Marketers should
produce content that adheres to the VITAL
standard—Video, Infographics, Text, Audio
and Links. By keeping the content selection
balanced, marketers will provide customers
and prospects with dynamic brand experiences
and “snackable” content.
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January 2016 I The SoCal Food & Beverage Professional 7
By David Mulvihill
what’s
BREWING
David Mulvihill strives to
experience and write about the
ever-evolving face of SoCal craft
beer. He also covers Orange County
for Celebrator Beer News as well as
Southern California for Southwest
Brewing News. Contact him at
[email protected].
Cismontane Brewing Company, which
originally began in Rancho Santa Margarita
about six years ago, opened a second tasting
room in Santa Ana (on Warner west of Grand)
just over one year ago. The facility, also utilized
for off brewery-site storage, opened with the
intention of adding a distillery and eventually
expanding the brewery. As Cismontane Santa
Ana celebrated its first anniversary, it had taken
delivery on distilling equipment that will assist
in converting “The Batch Master” (a former
Smucker’s Jam vacuum cooker) so that distilling
can begin. Team Weinberg and Stewart will
be giving birth to Batch Plant Distillery. Evan
and Ross launched an Indiegogo campaign
in late November to assist with some of the
financial aspects required to bring the distillery
to fruition. As you are reading this there may
still be enough time to contribute and get in on
some of the benefits provided at varying levels
of contribution.
The name, Batch Plant, pays homage to
Cismontane Santa Ana’s physical location,
which lies between asphalt and concrete
manufacturing plants. “Batch plants” are what
they are referred to in the industry. Evan shared
that since Batch Plant will be creating small
batches of spirits it was an appropriate moniker.
Look for gin to come first, with whiskeys and
brandies requiring time to age.
On the beer side of things, much has happened in
the not-too-distant past, and if you haven’t been
Photos by David Mulvihill
Cismontane
Santa Ana
At Cismontane Santa Ana’s First Anniversary celebration are (from l-r) Wayne Longway,
Victoria Bredow, Lauren Weinberg, Evan Weinberg, and their son Monroe.
to Cismontane lately it may be time for a return
visit. Most, if not all, of the beers brewed today
finish in closed fermentation. Gone are the days
of open fermenting vessels that served the team
well during the brewery’s beginning years. Its
new California IPA exudes pleasant citrus notes,
polar opposite to its cousin Coulter IPA, which
still has its own dedicated following. The open
fermenters were very accommodating to many
of the English single-malts and German-style
brews but more difficult when brewing other
ales. The brewhouse in Ranch Santa Margarita
will likely relocate to Santa Ana at some point
in the future. Until then, wort for distilling will
be trucked in from RSM.
Selection of
bottle offerings
from Cismontane
Brewing Company.
Fig Mountain opens in Westlake Village
The little brewery that just keeps expanding has done it again, opening its newest and southern-most location in Westlake Village. In case you haven’t been
counting, this is Figueroa Mountain Brewing Co’s sixth taproom. What began as a small production brewery in Buellton has already seen a great deal of
expansion in the past few years. First, we witnessed the opening of its second brewery in Santa Barbara. Next, was the inauguration of a tasting room in
Los Olivos, followed by a satellite in Santa Maria. Arroyo Grande came next. Fig Westlake Village opened in mid-December. Westlake’s head brewer is
Nic Bortolin, formerly of Wiens Brewery in Temecula, CA. Bortolin joined Team Fig a year ago. For those of you beer touring, the Westlake Village Fig
Mtn. is only six minutes NW of Ladyface Ale Companie and six minutes SE of Five Threads Brewing Company, a newer brewery that this reporter is not
yet familiar with. Five Threads opened at the end of August, so a bit of exploration is in store. Its website shows the five threads standing for water, malt,
hops, yeast, and you, the human element that contributes to the making and enjoyment of the product. Look for news about Five Threads in a future edition.
Mikkeller Brewing San Diego
Late last year San Diego’s AleSmith Brewing Company vacated its longtime Miramar area home for a brand new 100,000+ square foot building a couple of
blocks away. Its former location won’t be dormant for long. AleSmith’s Peter Zien is partnering in a new venture with gypsy brewer Mikkel Borg Bjergsø,
of the Denmark based Mikkeller. Mikkeller Brewing San Diego will be firing up AleSmith’s former 30 barrel brewhouse at its original location on Cabot
Drive, along with members of AleSmith’s original brewing team who will become employees of the new brewery. As it gets started, Zien will assist and
maintain a minority interest in the new company. Zien and Bjergsø will be collaborating on a number of new brews. You can also expect the new brewery
to become a collaboration destination for iconic brewers across the globe. Look for the tasting room to get a full makeover, patterned after Mikkeller’s beer
bars. Opening of the revamped tasting room is targeted for early 2016.
8 The SoCal Food & Beverage Professional I January 2016
www.socalfnbpro.com
American Culinary
Federation
Chefs of SoCal
The SoCal Food & Beverage
Professional is proud to be
associated with these fine
organizations:
ACF-American Culinary Federation
Chef de Cuisine Association of
California Chapter
Culinarians of San Diego Chapter
Chefs de Cuisine Association of
San Diego Chapter
www.socalfnbpro.com
January 2016 I The SoCal Food & Beverage Professional 9
Brett’s
Jackie Brett
Jackie is a freelance public relations
specialist and writer specializing in the
Las Vegas entertainment and travel
scene. Her writings have appeared in
magazines and newspapers nationwide
and on numerous websites. She is also
an instructor covering Special Events at
CSN- College of Southern Nevada.
Email: [email protected]
Entertainment Flourishes
and Diminishes
After a 34-year run, Jubilee! at Bally’s will
close Feb. 11 and the iconic show’s backstage
tour will also go away.
Doobie Brothers will bring the San Francisco
Fest 2016 tour there on Aug. 27.
Sibling trio The Band Perry has been added to
The Chelsea’s lineup inside The Cosmopolitan
April 29.
Rock Of Ages ends its run at The Venetian
Jan. 3 and opens at the Rio on Jan. 25.
Aria’s new convention space project means
closing Cirque du Soleil’s Zarkana on April 30.
The Shops at Crystals now include 13,000
square feet of multi-level, flexible meeting
space accommodating up to 980 guests.
Minus5 Ice Bar will reveal a newly renovated
venue at The Shoppes at Mandalay Place
doubled in size with the world’s largest
permanent ice bar. The adjacent Ice Lounge
will also offer a new look with a 20-seat bar and
two private rooms.
Maverick Helicopters opened its new $5
million Las Vegas terminal adjacent to the
existing building that will be renovated.
Las Vegas’ hometown band, The Killers, will
be the grand opening act in the new Las Vegas
Arena April 6 with special guests Wayne
Newton and local newcomer Shamir.
Garth Brooks will bring his world tour to the
Las Vegas Arena June 24-25 and July 2-4.
MEGADETH’s Dystopia World Tour will
include a stop at The Pearl inside the Palms on
Feb. 26 with special guests Suicidal Tendencies,
Children of Bodom and Havok. Dining Scene
In January, the new Beer Park by Budweiser
at Paris, the city’s first rooftop bar and grill,
will open featuring an outdoor grill, picnic
tables and bar games.
The Hong Kong Café at The Palazzo opened
featuring a fusion of Asian cuisine and Western
fare for lunch, dinner and late night.
The Shops at Crystals has two new restaurants:
Carbone and Herringbone.
Rihanna will bring The Anti World Tour
back to the Mandalay Bay Events Center on
April 30.
Michael Flatley’s U.S. tour of Lord of the
Dance: Dangerous Games will make its final
stop at Caesars Palace on March 17 and mark
his final appearance as a performer following a
20-year run as the show’s creator and star.
Rascal Flatts will return to The Joint at
Hard Rock for a second, nine-show residency
Feb.17-March 5.
Billy Idol will headline House of Blues at
Mandalay Bay for his first multi-date residency
beginning March 16.
Olivia Newton-John’s Summer Nights
residency at the Flamingo is extended through
2016.
After 10 years, the Luxor has signed a five-year
contract renewal through 2020 with resident
comedian Carrot Top.
Italian actress Sophia Loren will appear at The
Venetian Theatre on March 26.
Duran Duran will stop at the Mandalay Bay
Events Center July 29 and Journey and The
South Point Arena and Equestrian Center
has created five sponsored VIP horse stalls.
Model Charlotte McKinney will host
Wynn’s new millennials Encore Player’s
Club gaming experience’s opening party on
Wednesday, Jan. 6.
Arizona Charlie’s on Decatur has a totallyrenovated Charlie’s Market Buffet.
John’s Incredible Pizza Company opened its
first Nevada location at The Boulevard Mall
with a restaurant, numerous party rooms, and
more than 100 games, rides and attractions.
The Buffet at Wynn has a new more
sophisticated dining concept and 120 new
dishes.
Mike Tyson now has his wax likeness modeled
after his self-portrait in Warner Bros. Pictures
The Hangover at Madame Tussauds.
Dragon Noodle Co. & Sushi Bar at Monte
Carlo opened a 12-seat noodle bar offering a
variety of authentic soup noodle dishes.
The Mirage has opened its new cozy Center
Bar and Parlor Lounge on the casino floor.
Los Angeles’ food stand Egg Slut will open a
location at The Cosmopolitan.
The new Pete Rose Bar and Grill center-Strip
serves a new breakfast menu.
Le Macaron offering French sweets opened at
The Grand Canal Shoppes and The Galleria.
Rí Rá inside The Shoppes at Mandalay Place
has introduced a traditional afternoon tea menu.
Fast Tracking Developments
ARIA plans a $154-million project to expand
its LEED Gold-certified convention center
by 200,000 square feet across four stories
beginning in May and is also introducing ARIA
Tower Suites, a collection of 258 suites with
exceptional amenities.
10 The SoCal Food & Beverage Professional I January 2016
The High Roller observation wheel is debuting
an annual rider pass.
The Las Vegas Natural History Museum has
acquired a museum quality animal collection
with 99 species from Nevada casino developer
and wildlife enthusiast, Gary E. Primm.
The Gold Mine Tavern in historic downtown
Henderson celebrated its 50-year anniversary.
Nevada’s largest craft beer festival, Motley
Brews’ 2016 Great Vegas Festival of Beer
(GVFB) is scheduled for Saturday, April 9.
International photography company LUMAS
launched a new flagship store/gallery at The
Grand Canal Shoppes.
In January, the Four Seasons will open a new
stylish Nail Bar.
www.socalfnbpro.com
For the Love
of the Craft
Heather Jenkins:
a Hometown Girl with Heart
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.”
Many have imagined owning a bar or owning the
place where they work; some are able to live that
dream and actually make it happen. Meet the owner
of Peabody’s Bar & Grill, Heather Jenkins. She is
a native San Diegan who overcame the struggles of
being a young single mother and with hard work was
able to purchase the bar from her longtime employer.
With a love for her establishment, employees, and
patrons alike, she also has the ability to see the soul
of a place as well as insert her own. I was lucky
enough to interview Heather in December where
we discussed topics ranging from spirited service to
succulent spines, and found out what really happens
when a priest walks into the bar…
How did you find yourself in our wonderful
F&B industry?
My first job was at a well known fast food
place, but Food & Beverage is in my blood. My
grandma worked in the kitchen at San Diego
City College for over 30 years, and I spent
many days/nights “helping” in that kitchen.
I learned the basics like measuring, prep and
food safety by the time I could see over the
counter. I started working at Mr. Peabody’s
Burgers & Ale as a server in the early 2000s,
and worked my way up to manager before we
took over.
What can you tell me about Mr. Peabody’s?
It’s a small neighborhood bar & grill
surrounded by condos, a golf course, and just
down the hill from USD. It was established in
the mid 90s in a small strip mall in Mission
Valley by my former boss James Brill and his
business partner. It quickly became a favorite
local place for all of Jimmy’s friends from his
deli in Mission Bay and anyone who lived
close by. Walking distance is always a plus!
We had/have a wide variety of regular patrons
from USD, the police department, the mall,
office building employees and residents, most
of which come at least once a week.
I decided to purchase Peabody’s after my boss
passed away. I couldn’t stand the thought of
Peabody’s changing hands. I worried about my
fellow employees, and all the people who have
Peabody’s as their home away from home. So
my grandfather Anthony Minniti and I took a
huge leap and bought it! The day I took over,
I changed everything back to the way it was in
the beginning. Those ideas made the business
a local favorite for many years, and it was my
belief that going back to what worked then,
would work now. It did!
Where do you draw your inspiration? How
do you inspire your staff?
There’s a feeling when you walk into Mr.
Peabody’s that I strive to maintain at all
times. That feeling of comfort and friendship
is what makes our little place what it is. We
are very much like a family, employees and
customers. That’s what keeps me going. My
staff is truly amazing. They always have Mr.
Peabody’s best interest at heart, and go above
and beyond what is asked of them. I put my
employees first. I had worked alongside them
before I became the owner, so they know I
understand what a day in their shoes is really
like. I trust them completely, and in turn they
trust me. Each decision is made with the entire
staff in mind. I have such great confidence in
them, and I think it’s really important for any
business to value employees above all else. An
establishment can have a great location, 5-star
food, and the best cocktails in town, but none
of that will make the business successful when
served by an unhappy employee. So, I do my
best to give them a positive work environment
that allows them to give the best of themselves.
12 The SoCal Food & Beverage Professional I January 2016
What does service mean to you?
Service is about anticipating and fulfilling
a customer’s needs. Each person that walks
through the door is there for a different reason;
therefore, the service they receive should be
customized. There is no training manual for
giving the patron excellent service. It comes
with experience, and trusting your instinct.
What are some of the craziest things that
have happened in your bar?
We keep a bar journal to keep everyone current
on any news or happenings, and some entries
that have been left are pretty laughable. The
strangest one was just last week, actually! A
man walked in wearing a cutoff t-shirt and
bellied up at the bar. It wasn’t long before the
other patrons noticed there was something
sticking out of this man’s back, and called
it to the server’s attention. She walked over
to investigate, and it was a cactus! He was
bleeding and his back was swollen, but
didn’t seem to be bothered by the fact he had
succulent spines embedded in him! After a
while he decided to yank it out with his bare
hands and slam it on the bar next to his drink.
When asked if we could remove it from the
bartop, he said no. He wanted to keep it as a
souvenir. A priest walks into a bar, with his
own cup of spirits, barely able to stand…that
was a mess.
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I have seen the
future of dining....
and it is good
By Apryl Bruso
Apryl Bruso is an
opinionated salty old
waitress from San Diego.
Saint Marc
Pub-Café, Bakery &
Cheese Affinage
Photos by Evelyn Morely
I recently dined at a very unique, sort-of sophisticated, kind-of
upscale, totally modern yet still nostalgic, restaurant by the name
of Saint Marc Pub. It is so difficult to put a label on this place
because it can be whatever you want or need it to be. It is like
Harry Potter’s Room of Requirement in that the experience is
completely reliant on your needs. You want to drink beer out of
ceramic Solo cups and have a BLT? Awesome, they can totally do
that. You would prefer to drink 90 point wines out of Riedel and
sample a few of the more than 130 cheeses available? Check. It is
like a Choose-Your-Own-Adventure for the culinary set.
14 The SoCal Food & Beverage Professional I January 2016
Pacific City Marketplace
Huntington Beach, CA
(949) 629-2591
www.saintmarcusa.com
I have worked in restaurants for 24 years, and am
not often surprised by them, but this experience
threw me a wonderful curve ball. You have
choices, people! You can have an ambassador
(think waitstaff) help plan your meal, offer
suggestions, etc., or you can go totally rogue.
You have an iPad at your table with which to
order any little thing your heart desires... they
have everything-seriously, everything. Sashimi
served alongside a hot rock to sear it upon,
homemade potato chips and French onion
dip, freaking deviled eggs. Everything that I
tasted was amazing. How do you have so many
different types of cuisine, and how do you make
each of them an exercise in perfection? I do not
know. I do not run this place, but I am so happy
to have enjoyed the fruits of their labor. Lemony
smashed avocado on toast!! Bacon Bar—11
types of bacon! You dropped your napkin? Just
hit the screen where the napkin icon is! I felt like
www.socalfnbpro.com
I was on the Jetsons, but with much better food.
The food of the Jetsons had to be all pimiento
loaf and gelatined meats, c’mon, it was drawn in
the 60s. I am digressing. Point: I love this place
and cannot wait to go back.
I haven’t even touched on the decor. Open and
inviting. It really is four restaurants in one. You
have a cute little cafe for breakfast and coffee.
You have the doggie-friendly outdoor patio for
a cute little ladies who lunch type vibe, you have
the actual bar where they have...wait for it....
boutique wines on draft, by the keg. What? I
think this is the only place that actually has like
ZD Chardonnay on draft. You can literally buy
a growler of your fave and take it with! They
have a walk-up window for you beach bums that
don’t want to stop working on that tan. There is
inside dining where you can have a complete
five-star experience! You can be as snooty as
you want, just don’t expect them to be.
I could list the Chef, CEO, general manager
and countless other luminaries that make
Saint Marc amazing. Their pedigrees are
truly impressive, but that is not the vibe they
are presenting. They aren’t trying to make you
know their names, they are trying to give you
an incredible experience, completely unlike
any other. They are going to surprise you with
their awesomeness. The food, the atmosphere,
everything is so well thought out with your
comfort in mind. They are not telling you how
to dine, they are giving you an environment
where you can dine in the best way you know
how. You can try new things....or not. It’s not up
to them, they are leaving it up to you.
www.socalfnbpro.com
January 2016 I The SoCal Food & Beverage Professional 15
Chazz
Palminteri
BiVi Vodka
new but
steeped in
tradition
By Adam Rains
Photos courtesy
Chazz Palminteri
Chazz Palminteri actor, screenwriter
and producer
16 The SoCal Food & Beverage Professional I January 2016
www.socalfnbpro.com
Rolling hills, charmingly rustic fishing villages and a dark sensibility are all images that are conjured by the mention of Sicily. Along with
sitting in a piazza, drinking espresso, eating camponata in the shadow of Mt. Etna, you most likely think of Sicilians drinking the wine. When
thinking about Sicily, vodka does not usually come to mind, but that is about to change.
A new vodka is entering the market with a great story that has a connection to both the artisan past of Sicily and that of its owner. A vodka
steeped in the mythology, that is meant to be enjoyed just as Sicilians do life: joyful, straight and delicious. It is also intricately linked to
New York, Las Vegas and a more swinging era, where shared martinis and their olives could help build the bonds of friendship.
As its owner and namesake says, “It is combining New World chemistry and Old World sensibilities” for a wonderful result. BiVi Vodka is
bringing together the Italian tradition of artisanship with the art of making vodka. It is able to demonstrate the Sicilian terroir by using all
Sicilian Semolina wheat and Sicilian water, and is artfully distilled in accordance to the lunar cycle.
This vodka is being brought to you by iconic actor Chazz Palminteri and just like with his career, is striving for nothing short of excellence
in his vodka! Three years in the making, he has painstakingly found a master artisan distiller and is poised for a prolific entry into the
market.
What would you do if you had an inspiring story, were beloved by millions and had many roles in some amazing films? Start making vodka,
of course! We talked to him about his new vodka, drinking with Sinatra and distilling by the Sicilian moon.
What is your inspiration behind BiVi?
Through collaboration with Iconic Brands, BiVi Sicilian Vodka is
a representation of my Sicilian roots as well as a way to keep Frank
Sinatra’s “Rat Pack” tradition alive. It was three years in the making and
we wanted to get it right. Which we did! People are really responding.
What is your vodka made from and where are the ingredients sourced
from?
BiVi Sicilian Vodka is made from the finest “Semolina” wheat produced
in Sicily; the same wheat used for the production of pasta and fine breads
are used for BiVi. This Semolina coupled with the pristine waters of
Sicily along with the masterful and gentle hand of our Master Distiller
yields a vodka like no other.
What make your vodka unique?
BiVi is unique in that it is crafted in Sicily in an artisan distillery. The
authenticity of this “First Ever” produced and brought to the United
States Sicilian Vodka exemplifies the true character of the Island.
How do you infuse Sicily into each bottle and does Bivi show the
terroir of Sicily?
The ingredients are masterfully handcrafted at an artisan distillery by
Sicilian Mastro Distillatore (master distiller) Giovanni La Fauci, who
built his first still when he was 11 years old. The Giovi distillery has
been producing in this location for generations, a region that benefits
from a warm Tyrrhenian climate opening up to reveal the natural beauty
of Capo Milazzo and the Aeolian Islands. The stills used are fired using
the finest Sicilian fruitwoods from blood orange trees and Sicilian lemon
trees. La Fauci experimented with various semblances of Semolina
wheat combined with the “clear Sicilian waters” that have begat crops
for generations of islanders. La Fauci is extremely precise in his work,
only distilling “when the moon is a certain way.”
What are some of the tasting notes in your BiVi?
BiVi is extremely smooth, soft, flavorful and long lasting on the palate.
What is your favorite way to enjoy Bivi?
I say take it right out of the freezer and enjoy it straight. It is so soft, but
cocktails make it even better.
How do you infuse a bit of you in each bottle?
On the BiVi label, just above my (Chazz Palminteri) embossed signature,
there are two green olives speared together by a toothpick, which is a
highly significant image inspired by my friendship with Frank Sinatra.
You drank vodka with Frank?
Yes. He was reminiscing with me about his time in Vegas with the Rat
Pack and turned to me and said, “Share my olive with me.” We then
shared the olive. I later learned that that was a Rat Pack tradition and
symbolizes great friendship. It is a tradition that we want to keep going.
What would be your favorite food pairings with your vodka?
I love it with caviar (Calvisius Italian Caviar) and all its accoutrements.
It’s just classic and great!
www.socalfnbpro.com
What else is going on with Chazz?
I’ve just opened up my restaurant, Chazz Palminteri Ristorante Italiano,
which is doing phenomenal. We’ve only been open six weeks and it’s
one of the hottest spots in New York. Who knows, we may open one in
Vegas someday!
We’d love that! Is it Sicilian centric?
There are dishes from Sicily, but I spent six weeks in Italy and was all
over Italy scouring for the best recipes. So we have influences from all
over Italy. And in the restaurants people are enjoying BiVi in cocktails
and Vodka Martinis. They are even sharing their olives just like Frank
and I did. That’s what first gave me a connection to vodka.
What is your favorite part of Vegas?
I like that you can do everything. You can go see an early show, walk
across the street and have dinner in one of the fabulous restaurants, see a
late show, and then gamble in the casinos. It’s hard to be in a bad mood
in Las Vegas.
Some of Chazz’s
Favorite BiVi Cocktails
STRAIT OF MESSINA
2 oz BiVi Sicilian Vodka
¼ oz Simple Syrup
1 barspoon Apricot Jam
½ oz Fresh Lime Juice
1 oz Cranberry Juice
2 dashes Orange Bitters
Shake ingredients over ice and fine strain into a chilled cocktail glass.
Garnish with a dried apricot on the rim of the glass.
THE BIG ISLAND
1½ ozBiVi Sicilian Vodka
½ oz Fresh Lime Juice
¾ oz 40% abv Triple Sec
¼ oz Real Grenadine
2 oz Fresh Orange Juice
½ oz Cruzan Dark Rum
Shake the first five ingredients over ice and strain into a Collins glass
filled with crushed ice. Float the rum on top of the drink and garnish
with a quarter-wedge of orange on the rim. Serve with a straw.
SICILIAN MULE
2 oz BiVi Sicilian Vodka
1 oz Fresh Lime Juice
8
Raspberries
½ oz Simple Syrup
Shake ingredients over ice and strain into a Collins glass filled with
fresh ice. Top with chilled Ginger Beer and serve with a straw.
January 2016 I The SoCal Food & Beverage Professional 17
Sommeliers and Editor-In-Chief of Nationally
Recognized Cuisineist.com and Vino Las Vegas
LLC. They are the Las Vegas City Editors for
TheDailyMeal in New York City.
[email protected] • www.Cuisineist.com
www.VinoLasVegas.Blogspot.com
www.LasVegasDiningTours.com
Facebook:ElaineScottHarris
Twitter:TheCuisineist.com
Twitter: VinoLasVegas • Instagram : Cuisineist
photos by Scott Harris
Bocuse d’Or USA Selection
Brings the Country’s Brightest
Young Culinary Talent to The
Venetian Resort in Las Vegas
By Elaine & Scott Harris
We have known about Bocuse d’Or for years but
really never had the opportunity to experience
it first-hand. This year La Selection Américaine
du Bocuse d’Or Bocuse d’Or USA selection
was held at the beautiful Venetian Resort in Las
Vegas. We came away with one thought. Bocuse
d’Or is a big deal, a very big deal. You know it’s
a big deal when you speak with culinary geniuses
like Chef Thomas Keller, Chef Daniel Boulud,
Chef Jerome Bocuse and last year’s silver
medalist Chef Philip Tessier, just to name a few.
What is this legendary event all about you may
ask? In January 1987, French master Chef Paul
Bocuse created the Bocuse d’Or. He created
a true show, like a sporting event, placing an
emphasis on cooking and on the chefs. The event
brings together 24 young chefs from all over
the world who are the most promising talents of
their generation in their country. The competition
is fierce. Each country’s team consists of two
chefs, one lead chef, and a commis/assistant
chef who must be under 22 years of age at the
time of the competition. They must prepare two
presentations, a meat dish and a fish dish all in
an open theater with over 1,000 screaming fans.
To decide a winner, a jury composed of the
most illustrious chefs in the world choose the
medalists.
In the 20 years since its inception, with the
increasing number of nations who want to take
part in the prestigious contest, the Bocuse d’Or
inaugurated in 2007 the concept of pre-selection
events by introducing the continental events:
Bocuse d’Or Europe, Bocuse d’Or Latin America
and Bocuse d’Or Asia, which became Bocuse
d’Or Asia-Pacific in 2014 and now includes
Australia. These events are actually continental
finals. The winners travel every two years in
January during Sirha in Lyon. Many compare
Bocuse d’Or to the Olympic Games.
At the USA team selection, dish after dish was
tasted by the jury of renowned culinarians.
The young chefs nervous with beads of sweat
on their brows paid attention to every detail
18 The SoCal Food & Beverage Professional I January 2016
as they watched and waited with anticipation.
Who will it be to represent the USA in Lyon,
France in 2017? After 4 hours and 35 minutes of
intense tests Chef Mathew Peters from Thomas
Keller’s Per Se punched his ticket to Lyon in
2017. During fish and meat tests, Mathew Peters
showed exceptional technical skills and creativity
to create the winning dishes.
For the next year he will be in training honing his
skills with America’s best. Leading the training
program is 2015 Bocuse d’Or Silver Medalist
and Team USA Head Coach, Chef Philip Tessier.
He will also be mentored by Chef Gavin Kaysen
(a former contender in the Bocuse d’Or and the
Foundations’ Board of Directors), Chefs Daniel
Boulud, Thomas Keller and Jerome Bocuse as
well. Second place was awarded to Chef Brian
Lockwood and his Commis John Cormaic
Sullivan from The Nomad, NY.
A prize for Best Commis was awarded to
Commis Tyler Peer from The Broadmoor, CO.
www.socalfnbpro.com
Congratulations to Chef Mathew Peters and Commis Harrison Turone
of Team USA 2017. Please join us in supporting them on their Road to Lyon for
the Bocuse d'Or!
Front: L-­‐R. G.Kaysen, C.Schwab, M.Peters, H.Turone, P.Tessier Back: L-­‐R J.Bocuse, T.Keller, D.Boulud Ment’or is a leading non-­‐profit organization devoted to inspiring culinary excellence and preserving the traditions and quality of cuisine in America. Founded by Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, ment’or is supported by a council of some of the most esteemed chefs in the country who serve as mentors for the next generation of great American culinary leaders. PRODUCT SPOTLIGHT | The Ultimate Stock that allows you to just cook!
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PRODUCT REVIEW | Blue Nun
By Bob Barnes
Blue Nun is a German wine brand by the company H. Sichel Söhne that was created in 1923 with the 1921 vintage, and
which between the 1950s and 1980s was one of the largest international wine brands. It was one of the first wines to have
been produced and effectively marketed with an international mass market in mind and its popularity was due in large
part to its easy drinking semi-sweet character. I remember it being one of the first wines I enjoyed back when I first became
of drinking age in the late 1970s and for some unknown reason had not tried any in quite some time. Until recently, that is.
Blue Nun still has its iconic blue tinted bottle and kindly nun on the label (but not on all of its varieties), but unlike its vintages
in the 20th century, when it was a sweet Liebfraumilch blend, the Authentic White is now made from the classic Rivaner
grape, a delicate golden grape cultivated in Rheinhessen, Germany in the Rhine region, with the sweetness cut back
and which the back label promises “has more balance, softness and depth of fruit flavor.” It’s also lower than most wines,
logging in at 10% ABV.
The winery is also producing and exporting a Riesling, packaged in a green-tinted bottle, but which still has an image of
the kindly nun on the label. It’s made from Riesling grapes and is also is on the lower alcohol scale, at 10.5% ABV.
I sampled both and found them to be fairly similar and liked how both are not overly sweet, but are fruity, fairly
uncomplicated and quite easy drinking. I also noticed that if you allow them to warm a bit, you’ll notice a bit of complexity
coming through as it warms. I am certainly no wine expert, but know what I like, and I enjoyed revisiting the wine I enjoyed
in my youth. I plan on drinking more, for I’ve discovered it also suits me in my old age as does its $10 price range.
USBG Cocktail of the Month
Submitted by Adam Rains
This month’s USBG featured cocktail brings together a very unique
vodka with sensationally seasonal pomegranate, Emiglia Romanga’s
favorite amaro, iconically herbal chartreuse and the freshness of
citrus & cucumber.
Recipe by Luke Stalcup of CarneVino Italian Steakhouse
Lavish Sunset
1.5 oz Fair Quinoa Vodka
.75 oz Lime Juice
.75 oz Montenegro Amaro
.25 oz Green Chartreuse
1 oz Pomegranate Sorbeto
2 slices of muddled Cucumber
Garnish with lemon zest and cucumber slices
Serve on the rocks
20 The SoCal Food & Beverage Professional I January 2016
www.socalfnbpro.com
By Chef Allen Asch
Chef Talk
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.
Yes We Have Some
Bananas Today
I guess the winter weather has me thinking
about tropical foods. Recently my mind went
to pineapples, and this month without planning
I became intrigued by the banana. Over 100
million bananas are consumed yearly, making
it the fourth largest agricultural product behind
wheat, rice and corn. Americans average just over
26 pounds of bananas a year, while Ugandans
with the largest volume of consumption eat on
average 500 pounds of bananas a year.
All bananas are harvested as stage 1 bananas,
still hard and green. They are then transported in
shipping containers with a controlled or modified
atmosphere environment that maintains an ideal
temperature and limited oxygen gas to avoid the
fruit from ripening. When the containers make
it to a distribution center in the United States,
the environment is again controlled to allow
for the ripening of the banana. Bananas ripen
through six additional stages as demonstrated
in the chart. Bakers prefer stage seven bananas
where the sweetness of the banana comes out.
Supermarkets usually sell stage three and four
bananas.
To keep bananas from over ripening after
purchase, there are a few things you can do. First
of all buy bananas that are not fully yellow, the
green tipped bananas will take longer to reach
their peak and start to change color and taste.
A second way to preserve bananas is to store
them at room temperature; since the refrigerator
is cold this will speed up the breakdown of the
cells within the banana. Another practice to
employ is to utilize a banana holder or hanger.
This avoids them from bumping and bruising
which will speed up the breakdown. You can
also wrap the tips with plastic wrap to avoid
oxygen from reaching the stem. This can
actually add a week of shelf life to a banana.
Another storage technique is to keep them away
from other produce that might produce ethylene
gas and to not store them in sealed bags because
this will not allow the ethylene gas to escape.
This gas speeds up ripening. Once the banana is
ripe you should store it in the refrigerator as this
will inhibit further ripening, even if the peels
turn a black color.
Most people understand that bananas contain
a lot of potassium, which is why it is a staple
at tennis matches due to the potassium. Their
potassium replaces some of the nutrients
sweated out, and they provide energy without
weighing down the stomach. If you are a tennis
fan I am sure you watched the spectacle around
Maria Sharapova’s father, Yuri, miming for her
to eat a banana from stands in 2006. Although
bananas do contain potassium, it actually is
relatively low compared to some other common
foods such as beans, milk, apricots, carrots, bell
peppers and sweet potatoes.
Few people realize that the potassium bananas
naturally contain is Potassium-40, which is a
radioactive isotope of potassium. Bananas are
also the only fruit to contain the amino acid
Tryptophan and Vitamin B-6, which together
produce serotonin in the body.
Bananas as we now know them are on the verge
of going extinct. Almost all of the bananas
produced are from one type of plant, the
Cavendish. Unfortunately, when an industry is
based on one variety, when disease hits it can
wipe out a whole crop. In the early 1900’s the
banana of choice was the Gros Michel variety. A
fungus, Panama Disease, came about and killed
off all of the banana trees at the time. This was
when the industry switched to the Cavendish.
Unfortunately, there is a strain of the fungus
now attacking this variety.
Other parts of the banana tree are used as
well as the “finger” of the plant. The finger is
what the individual fruit is called. This comes
from the hand, which is what the grouping
you buy is called. This comes from the bunch,
which is a compilation of 20-30 hands, the
product harvested from the tree. Besides these
parts, the leaves are commonly used in many
Equatorial cuisines. Leaves are flexible, large
and waterproof which makes them an integral
part of cuisines and meals as either plates or
disposable food containers and as a vessel for
foods steamed in water or directly in fire. The
core of the tree, which is part of the trunk, is also
used is some cuisines, notably in the National
Dish of Myanmar (formerly Burma), Mohinga,
which is a national soup.
Stage 1
All bananas are harvested
Stages 3-4 Sold at supermarkets
Stage 7 Preferred by bakers
22 The SoCal Food & Beverage Professional I January 2016
Like most people I know I always peeled the
banana from the tip, the part that connects it to
the hand. I changed that after an international
student of mine showed me how they eat it in
her country, by peeling from the opposite end.
So much easier.
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The Bottom Line
When Increasing Customer
Spend Isn’t a Good Thing
By Ben Brown
Ben is an MBA candidate at USC’s Marshall School
of Business, specializing in hospitality marketing and
analytics. He has served as a food & beverage strategist
with MGM Resorts, as well as reviewed more than 200
Las Vegas restaurants with CBS Local and Examiner.
com. Contact him at [email protected].
Revenue per customer is among the top key
metrics restaurants use to gauge success.
Generally, the more money each customer
spends, the more the restaurant will profit.
Restaurants employ dozens of techniques to
bring up this ‘average check,’ from upsell and
cross-sell to menu engineering and creative
pricing strategies. Some restaurants choose to
increase their revenue streams, such as adding
new menu categories or introducing drink
pairings.
Regardless of the path you choose to elevate
customer spend, it is imperative to know your
limits. A fine line exists between increasing
your average check and making your customers
feel ‘nickel and dimed.’ Naturally, no set
boundary exists, but the key is to know your
target customer and observe their behavior
as you change things around. This game is
all about balancing supply and demand, so
increased revenue should outweigh any dropoff in volume you might see.
Let’s take a look at some new trends, as well
as longstanding debates around restaurant
offerings. Think about how your customers
would react in these scenarios:
Valet Charges
Most nice restaurants will offer valet service,
but the question comes with whether to charge
for that service in addition to the driver’s
expected tip. Some might think that’s a quick
$9/customer and as much as a few thousand
dollars on a busy night. It’s also easy to assume
that if someone’s prepared to spend $400 on a
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meal that the valet charge is nothing. From a
consumer psychology perspective, however,
the act [or even the thought] of paying on two
separate occasions—once for the bill and once
for the valet—can alienate even your most
wealthy clientele.
If your average party spends $400, it only takes
a half-dozen groups going elsewhere over a
rudimentary valet charge to take the idea into
the red. If you get enough traffic to fill your
restaurant anyway, then so be it, but be sure to
monitor your sales to see if charging for valet
has any significant effects.
Everything a la Carte
More and more places are treating sides as an
additional revenue stream rather than including
them with their respective entrees. High-end
eateries can get away with this pretty easily,
given the large price disparity between entrees
[say, a $42 steak] and sides [$9 mashed
potatoes]. Casual eateries, on the other hand,
will almost always include sides with their
entrees. It’s the places in between that have the
most trouble deciding.
As a general rule, if your add-ons are more
than a third of the a la carte item cost, you’re
charging too much. If customers are paying $12
for a burger and another $6 for fries, they’ll
likely look at the fries like half an entrée rather
than a side. When this is the case, you’ll get
a lot of customers who will 1) choose not to
order any fries at all, 2) never return to your
restaurant, and 3) tell all of their friends about
feeling nickel-and-dimed.
If you’re worried about keeping your margins,
then take another look at your menu mix. Very
few sides should cost that much to produce
compared to entrees. If you’re not profiting
off an item, change the recipe or take it off the
menu.
Cocktail Sizes and Prices
A lot of new restaurants are getting caught up
in the drink scene, offering a wide range of
craft beers, fine wines and specialty cocktails.
As is the case with sides, here it comes back to
relativity. Some restaurants go so far as to price
cocktails almost on par with their entrees. Keep
the one-third rule in mind.
Another trend is serving cocktails in
increasingly smaller, yet visually appealing,
glasses. You may win the battle by striking
conversation among tables in the moment, but
you will lose the war when people walk away
realizing they paid for three drinks but only got
the equivalent of two.
Know Your Customer
As always, it’s about knowing what your target
customer wants and what they will ultimately
put up with. Increasing average spend is a
healthy goal for any restaurant, and expanding
revenue streams is a great way to raise the
bottom line. Just be sure to observe the effects
of both. If drop-off exceeds new profit or if your
core demographic begins to shift in a way you
don’t like, take corrective action and promote
the heck out of it immediately. It’s always
better to keep your loyalists happy than to drive
them away over a few extra dollars.
January 2016 I The SoCal Food & Beverage Professional 23
By Linda Westcott-Bernstein
Human
Resources
Insights
Linda Westcott-Bernstein has provided
sound human resources advice and
guidance to Fortune 500 companies and
others for over 25 years. Linda has recently
re-published her self-help book entitled It
All Comes Down to WE! This book offers
guidelines for building a solid and enduring
personal work ethic. You can find her book
on Amazon or Google Books. Phone: 702-326-4040
Email: [email protected]
The Power of
Positive
Thinking
It can be challenging these days to keep a
positive attitude and outlook, especially when
so many others around us seem to be unhappy,
behaving impatiently and/or exuding a rather
negative aura. Well… how do you do it then?
What can you do to be more positive? To follow
are a few of the steps that I suggest.
1.Remember to be thankful for what you have
— family, friends, health, roof over your
head, etc.
2.Treat others the way that you like to be
treated — with dignity and respect.
3.Never forget that you have loved ones too that
are interacting with others and they could be
in situations where someone is not kind to
them. Be aware that what goes around comes
around!
4.Decide who it is that you want to be and the
behavior that you want to exhibit.
I believe in the power of positive
thinking…so much so that I say
positive affirmations every single
day. And, I have real faith and
belief in their value. I also do body
and mind cleansing activities such
as yoga-type meditation, positive
comments activities, daily exercise,
and I visualize ridding my body of
all of the bad energy and negativity
by exhaling slowly but deliberately
and telling myself that I am removing
all the unwanted thoughts, vibes and
energies.
You can make the power of positivity part of
who you are and make it work for you each and
every day. It really only takes the desire to do so
and the ability to make change. In my opinion,
those two things can be achieved in a slow,
methodical way, as follows:
a.Evaluate what is truly important in life —
being a good person (for example) — and
decide that you want to have/be that.
b.Begin a process of visualizing what you want
— see it in your mind or in your reflection
in the mirror. Say the words to yourself… “I
want to be happy” … and then repeat them
out loud.
I’ve always thought that if we want to be treated
well by others, then it needs to start with us.
What is that old expression we heard so many
years ago? “Pay it forward!” Be the one who
lets a person in front of them in line because
they have just one item, stop your car a little
longer at the corner when a person is crossing
the street, or rein in your road warrior behaviors
and actions towards others when driving
because it not only is unsafe but not necessary
— just slow down. We all could use a little more
exhaling, appreciating those around us and
what we have, and thanking our lucky stars that
we get another day to share with those we love!
c.Make your goal as important as breathing
every day and remember to make it a priority
in all that you do — interacting at work,
driving to/from destinations, going out in
public.
5.Decide to be happy — focus on the good in
your life and the good in others.
HR Question of the month: Please send your HR questions and concerns, or share your thoughts
on your human resources challenges via email to the following address. Send input to [email protected].
Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a
copy of my book. Include your mailing address when sending your responses.
24 The SoCal Food & Beverage Professional I January 2016
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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.
2016 New Year’s Resolutions: Learn, Taste, and Go Enjoy Wine to the Fullest!
Photos by Alice Swift
Every time the new year comes around, numerous people around the world
choose to commit to New Year’s resolutions. According to a Nielson
survey, the top three resolutions for 2015 were to stay fit and healthy, lose
weight and enjoy life to the fullest.
Now, what if we were to make a wine-themed resolution instead? If you
would like a wine-centric New Year’s resolution this year...look no further!
Make 2016 your New Year’s WINE resolution year, to: 1. Learn more, 2.
Taste more, 3. Go and enjoy WINE to the fullest!
Here are some great resources for those who want learn more about wine,
find opportunities for complimentary tasting, and discover unique wineevents for you to explore.
Learn
Taste
Go
World of Wine: From Grape to Glass - EdX
Course, University of Adelaide
www.edx.org/course/world-wine-grape-glassadelaidex-wine101x-0
In Las Vegas there are numerous venues that
offer complimentary wine tastings throughout
the city. Here are just a few that you might be
interested in:
This spring, there are a few different wine events
that are a must-go if you are looking to discover
some unique and boutique wine selections!
Ever heard of a MOOC, or Massive, Open,
Online Course? This is a free, self-paced online
course that teaches about sensory evaluation for
wine tasting, and goes through the process of
growing grapes and vineyard management. It is
a great resource for anyone who is interested in
learning more about wine and where it all starts.
Wine Business
www.winebusiness.com
This website is geared towards those who want
to learn more about the wine and other beverage
industry and current events. It is a great resource
for those who might be studying for a wine
certification and need to stay abreast of current
news and happenings in the wine world.
Wine Institute
www.wineinstitute.org
The Wine Institute is a website dedicated to
the wines of California, and a great resource to
learn about the different wine regions, grapes,
news, etc. of the state, and even throughout the
nation. It is my go-to resource for wine statistics
and research for the state, nation and globally.
Jancis Robinson
www.jancisrobinson.com
Jancis Robinson is a world-renowned Master
of Wine, author, wine journalist, and reviewer.
You can sign up for a weekly newsletter, but a
paid membership gives you access to some very
exclusive benefits:
• Almost 10,000 wine-related articles
• Over 100,000 wine reviews
• Exclusive online access to the latest edition
of Oxford Companion to Wine AND The
World Atlas of Wine maps
Hostile Grape
M Resort
Las Vegas
www.themresort.com/dining/hostilegrape.html
The Hostile Grape is a great venue for those
who would like to taste a variety of wines from
around the world. There are over 160 wines that
are available in one, three, or five ounce pours
using a pre-paid card. On Wednesday through
Saturday, 5-6 p.m., they offer complimentary
wine tastings, and live music on Friday and
Saturday nights.
Oil & Vine
The District at Green Valley Ranch
Las Vegas
www.oilandvine.com
This specialized store offers all sorts of
goodies like oils and vinegars, salts, spices,
gourmet gifts, and of course, wines! They offer
complimentary wine tastings every Thursday
from 6-8 p.m.
Marche Bacchus
Summerlin, Las Vegas
www.marchebacchus.com
This wonderful French bistro and wine shop
hosts complimentary wine tastings weekly on
Saturdays from 11:30 a.m. to 1:30 p.m. Tastings
are themed and tasting notes are provided,
possibly with a guest winemaker or producer
as well! Stop in for a lovely dinner and great
selection of wines.
26 The SoCal Food & Beverage Professional I January 2016
The Garagiste Wine Festival
February 13-14, 2016
Solvang, Central Coast, California
www.californiagaragistes.com The Garagiste Wine Festival is a great event
because it showcases the “undiscovered and
under-recognized” artisan winemakers of the
world. The location changes annually, and
this year, it is being held in the quaint town of
Solvang, California. What’s even better about
this event is that proceeds from the festival are
donated to the Cal Poly San Luis Obispo Wine
and Viticulture Program.
Wine Walk
Town Square and Lake Las Vegas
Las Vegas
www.winewalk.mobi
If you are looking for something a little more
local to Las Vegas, there is always the annual
Wine Walk events located throughout Southern
Nevada. The series is comprised of 8 annual
events located in venues such as Town Square
or Lake Las Vegas, where you can taste a
variety of wines, walk around and visit with
local business, and socialize.
PBS Splendor in the Glass
3-7 p.m., Saturday, February 20, 2016
Westgate Las Vegas Resort and Casino
Las Vegas
www.vegaspbs.org/winetasting
This 27th annual event will have more than 60
wineries and breweries present, sponsored by
Southern Wine and Spirits of Nevada. Proceeds
will benefit Vegas PBS.
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EVENTS
AD INDEX
January
February
January 23
February 2
Uncorked LA Wine Festival
Eating Out Loud
Union Station
Million Dollar Theater & Grand Central Market
Los Angeles
uncorkedwinefestivals.com/losangeles
January 23
Tapped Brew Fest
Storm Stadium
Los Angeles
dola.com/events/2016/2/2/eating-out-loud
February 6-7
LA Cookie Con and Sweets Show
Lake Elsinore
Los Angeles Convention Center
www.tappedbrewfest.com/#tbf
www.lacookiecon.com
January 30
February 23
CoffeeCon Los Angeles
LA Bacon Festival
Magic Box @ The Reef
Petersen Auto Museum
Los Angeles
Los Angeles
www.coffee-con.com
labaconfest.com
Al Dentes’ Provisions
[email protected]
702-642-1100
page 13
page 28
http://sakenojin.jp/english
025-229-1218
Audrey Dempsey Infinity Photo page 9
www.infinity-photo.com
702-837-1128
www.rodneystrong.com
Bivi Sicilian Vodka
www.bivivodka.com
631-464-4050
The Spice Outlet
page 30
Rodney Strong
page 11
707-431-1533
page 13
www.thespiceoutlet.com
Bocuse d’Or Team USA page 19
National Selection
www.venetian.com/entertainment/events/
ultimo/event.html
702-534-7883
Deep Eddy Vodka
www.deepeddyvodka.com
702-876-4500
www.toddenglishpub.com
page 2
Keep Memory Alive Event Center page 27
www.kmaeventcenterlasvegas.com
702-263-9797
Major Foods
www.majorproducts.com
702-838-4698
28 The SoCal Food & Beverage Professional I January 2016
Niigata Sake Festival
page 21
Todd English P.U.B. page 29
702-489-8080
Uncle Steve’s
page 25
www.unclestevesny.com
718-605-0416
White Soy Sauce
page 6
www.whitesoysaucefood.com
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