foley family wines - socalfnb.s3-us-west-2.amazonaws.com · foley family wines partners with...

Foley Family WinesPartners with Southern Glazer’s

Wine & Spirits of Nevada

FOR MORE PHOTOS & STORIES VISIT

WWW.SOCALFNBPRO.COM

Issue 2 Volume 19US $3.95

CHARDONNAY SUMMER

“L i f t Y o u r G L a s s t o

s u n s h i n e & G o o d t i m e s ”

Please enjoy our wines responsibly. ferrari-carano.com

FC-18.ad.summer.BIN.final.indd 1 3/21/18 9:30 AM

February 2019 I The SoCal Food & Beverage Professional 3www.socalfnbpro.com

February 2019

6

25

CONTENTS AND COMMENTSFROM THE PUBLISHER

MIKE FRYER

Cover

18

25

18

FROM COLD TO COLDER WEATHER AND RECORD TEMPS AROUND THE COUNTRY, SOCAL HOLDS ITS OWN. Which means hitting our favorite spots for hot comfort foods including all types of BBQ, American, Korean, Japanese, Thai, Philippine, Indian, Italian and so many more! SoCal has always been famous for its diversification and crossover cuisine, often called infused dishes. And sometimes ends up being confused dishes! SoCal has open doors to welcome these new and unique cuisines which we now can enjoy from around the world. We are fortunate to be living and enjoying The California Cuisine.

COVER FEATURE THIS MONTH CENTERS ON THE FOLEY FAMILY WINES AND THEIR PARTNERSHIP WITH SGWS. Our Editorial Director Bob Barnes spoke with Bill Foley and reports Foley has proven to be an innovator and pioneer in the wine industry and also in professional sports, as he helped bring in the first major professional sports team to the Las Vegas Valley with the National Hockey League’s 31st franchise, the Vegas Golden Knights. Go to this month’s Cover Feature and read more about this mover and shaker in the industry.

THIS MONTH’S FOODIE BIZ BY OUR RESTAURANT EDITOR BEN BROWN gives us three locations in SoCal he suggests we try and gives us details on. TRADE Food Hall’s Ground House, Portside and Center Hub put on a Show. TRADE Food Hall epitomizes today’s fast-casual landscape, bringing together an array of comfort-centric eateries in a chic communal dining environment. Next, Grimaldi’s Pizzeria brings 100 years of tradition to new era Grimaldi’s Pizzeria and has served up New York slices since 1990, where it opened its first location under the Brooklyn Bridge. And lastly, Davio’s Northern Italian Steakhouse lays roots in Irvine. Davio’s Northern Italian Steakhouse is your classic friendly neighborhood steakhouse with white tablecloths, plush booths, servers clad in chef whites and fancy dessert carts, putting Davio’s on somewhat of an endangered species list in this day and age of modern chic.

ALICE SWIFT HAS CHINESE NEW YEAR FOOD TRADITIONS WITH BEVERAGE PAIRINGS. Alice wishes us X n Nián Kuài Lè! Or, as you may be more familiar with, Happy (Chinese, or Lunar) New Year! This year the Lunar New Year lands on February 5, and begins the Year of the Pig, the animal that represents good fortune (in wealth as well as overall good luck), honesty, and symbolizes a sincere, hardworking and truthful person with a love for life. Check it out and see what you have waiting at your favorite Chinese Restaurant.

CHEERS! AND GONG HAY FAT CHOI! HAPPY NEW YEAR! MIKE FRYER SR. EDITOR/PUBLISHER

Page 4Hot off the Grill!

Page 5The Bottom LineSimple Ways to Maximize Foot Traffic

Page 6 What’s Brewing

Page 8Product Review

Page 10Book Review

Page11What’s Hot Culinary Forecast

Page12The Restaurant ExpertThe Cure for Common Sense-itis

Page13Human Resources InsightsThe Value of Human Capital Today

Page 14COVER FEATURE Foley Family Wines Partners with Southern Glazer’s Wine & Spirits of Nevada

Page16Traverse City Whiskey Company

Page 17Tips on Leading a Great Restaurant Staff

Page 18Foodie Biz

Page 21Spirits Confidential with Max SolanoMake Way For Rum Part 1

Page 22 Chef TalkChinese New Year: The Year of the Pig

Page 24Brett’s Vegas View

Page 25Wine Talk with Alice SwiftChinese New Year Food Traditions with Beverages Pairings

Page 26

Events

Ad Index

ACF Chefs of SoCal

4 The SoCal Food & Beverage Professional I February 2019 www.socalfnbpro.com

The Socal Food & Beverage Professional7442 Grizzly Giant Street

Las Vegas, NV 89139www.socalfnbpro.com

The SoCal Food & Beverage Professional

@socalfnbpro

CONTRIBUTING STAFF

Advertising [email protected] [email protected]

Article Submissions/Suggestions [email protected] Relase Submissions [email protected]

Calendar Submissions [email protected] Information [email protected]

Juanita AielloCreative [email protected]

Bob BarnesEditorial [email protected]

Adam RainsBeverage [email protected]

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

Ben Brown Restaurant [email protected]

HOT OFF THE GRILL!

Legal Editorial AdvisorAndrew Matney

Journalist What’s BrewingDavid Mulvihill

Accounting ManagerMichelle San Juan

Journalist Brett’s Vegas View

Jackie Brett Journalist

Best of the BestShelley Stepanek

JournalistSpirits Confidential

Max Solano

Journalist Good for SpooningLeAnne Notabartolo

Journalist Front & Back of the House

Gael Hees

PhotographerAudrey Dempsey

Journalist Chef Talk

Allen Asch

JournalistPat Evans

Journalist The Restaurant Expert

David Scott Peters

Journalist Wine Talk

Alice Swift

JournalistSandy Korem

Journalists Twinkle Toast

Erin Cooper & Christine Vanover

Journalist Lisa Matney

Journalist HR Insights

Linda Bernstein

Journalist Made from Scratch

John Rockwell

Restaurant Editor Ben Brown dives head-first into the magical burger, a quadruple-decker colorful concoction by Ground House located in Irvine’s TRADE Food Hall. Discover more eclectic creations in Ben’s Foodie Biz column.


By Ben Brown

Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned

writer and consultant, Ben works with Fortune 500 companies and mom & pop shops alike in Marketing,

Analytics, Consumer Insights, PR and Business Development. Contact Ben at [email protected] or follow

him @Foodie_Biz.

If your restaurant is located on a busy thoroughfare, chances are you’ve got some competition and want to stand out. If your restaurant is just off the main drag, you want to give people a reason to venture your way. If your restaurant is relatively isolated, you want to spark intrigue among passersby, motivating them to pay you a visit there and then or down the road. In each case, these potential guests will judge a book by its cover, and you’ll want to put your best foot forward to bring them in. While good food may be the core of your business, your restaurant’s appearance is a critical marketing tool, often serving as a patron’s first impression. Think about the customer journey in reverse: Before they sit down and order from the menu, they’re likely looking at the menu at the host booth or [better yet] posted outside your front door. But before that, they need to walk up to your restaurant in the first place. Granted, we’re not taking into account the quintessential importance of your online presence…that’s a different conversation altogether. Nevertheless, there are many occasions where people are looking to simply stumble upon something fun, and that’s where these tactics come in.Lights attract a crowd.If you have a patio, lining it with tasteful, decorative lights is the lowest hanging fruit you could ask for. You’ve likely encountered many establishments with ‘fairy lights,’ which string up along patio walls or overhang in the same

way that Christmas lights can wrap around a home. These evergreen additions are surefire ways to elevate your ambiance and your allure from the outside world. Fairy lights, while named rather informally, can easily fit the mood at casual and higher-end restaurants alike. They also fulfill the all-important requirement of not being too overbearing or getting in people’s eyes. If you decide to add or adjust lighting, keep in mind that it should be to supplement the core lighting that physically allows people to see each other and not to replace it. Making your restaurant too dark or bright for the sake of aesthetics would be a step in the opposite direction.Greeters should remain inside.In many cultures, restaurant owners and staff will stand outside their front door, encouraging guests to come in. While hospitable, this practice is not encouraged in the US. American patrons largely prefer to approach a restaurant on their own, read over the menu and perhaps have a peek at the ambiance and maybe a dish or two if served close by. They wait to make their dining decision without the restaurant intervening. If you’ve been brought up to lure in guests personally, your efforts may not produce positive results in the American market. The best thing you can do is let your ambiance and menu speak for itself. Definitely post a menu outside your front door, so potential guests can learn as many details as possible before ‘making the leap’ and walking inside.

Crowds encourage more crowds.While most patrons prefer not to wait for a table, a large percentage is also hesitant to walk into an empty restaurant. The situation is a bit of a catch 22, in that you must have people in order to bring in more people. So how do you get that ‘seed crowd’ through your doors in the first place?Happy hours and other time-specific specials are a natural answer, and certainly serve to attract an early bird audience that 1) maximizes your output and 2) creates value in the eyes of prospective guests. The mentality of ‘If they like it, so will I,’ will ring true and benefit you greatly at the end of the day. Music can work if on brand.As long as your community permits it, projecting music to the outside world will attract movement your way. Pre-recorded music will heighten the mood, and live performances will have a much more pronounced effect. You’ll create a vibe that your restaurant is ‘where the action is,’ which should be well-received by many potential guests.Music is definitely not a solution for all restaurants, however. As is the case with any of the above suggestions, look at your core customer and their behaviors. The last thing you’d want is to upset your loyalists. Survey your frequent guests with any changes you’d like to make before you make them. Their opinion may not be the end-all-be-all, but can prevent you from making any changes that would be a step in the opposite direction.

The Bottom LineSimple Ways to Maximize Foot Traffic


GameCraft BrewingAn area of South Orange County that has long been lacking as a destination for good beer finally has a brewery. GameCraft Brewing, located in Laguna Hills just off of the 5 Freeway along Furniture Row, is now open.Founder: Scott CebulaThe face and founder of GameCraft Brewing is Scott Cebula. A Laguna Hills resident and avid homebrewer of over twenty years, his desire was to create a destination that would bring the community together, a place to enjoy noteworthy beer, food, conversation and even a game with friends and family. It has quickly become a gathering place for local residents and businesses, beer travelers and even game development companies. GameCraft’s game theme and the many available games available for play during a visit has been a great draw. Well-appointed craft beer and food is definitely the other.Attention to detail and functionality is apparent wherever you turn within the tasting room and around the brewery. As a catalyst in this effort, Scott likely pulled from his former background on the tech and engineering side of the medical

field. Everything has a high level of finish and loads of thought and creativity have resulted in a welcoming, comfortable and functional space. Brewer: Andrew MoyAndrew Moy’s professional brewing background has included stints at Bayhawk Ales (Irvine), Belmont Brewing (Long Beach) and Riip Beer Co. (Huntington Beach). While brewing at Riip, he was awarded a 2016 Great American Beer Festival silver medal in the highly contested (312 entries) American-Style India Pale Ale category for his Super Cali IPA.Equipped with a dedicated vocation toward brewing and his prior focus on ales and IPAs, Moy left Riip to embark on an educational undertaking that would enhance his talents as a brewer and gain him knowledge and expertise in brewing classic styles and lagers. He attended the Siebel Institute of Technology’s Master Brewer Program. This well-respected and coveted program includes intensive modules at Siebel’s campus in Chicago and the Doemens Academy in Munich, Germany.Cebula’s goal for GameCraft’s beer production was to offer a mix of 50% ales and 50% lagers. He set out to recruit a strong and talented brewer

with experience brewing both ales and lagers. Andrew possessed the skills and competencies he was looking for and GameCraft was born. The BreweryGameCraft’s 6500 square foot space has been designed for expansion within the existing footprint and eventually to adjacent areas. Target for production has been set at a 1 barrel per year per square foot per year (6500 barrels). The steam-powered semi-automatic 3-vessel brewhouse is impressive, as are the six stacked horizontal lagering tanks (30-barrels each), supplemented by the additional upright fementers (3-30s, 2-60). The BeerExpect an assortment of house brewed lagers and ales, supplemented by a few guest beers. In tasting GameCraft’s product it becomes readily apparent that Moy and team take the time and processes necessary to produce world-class beer. Water chemistry plays a big part in the recipes that are developed for production. Neither ales nor lagers are rushed to the tap. This results in heightened finished flavors, aromas, body and experience.

By David Mulvihill

David Mulvihill strives to experience and write about the

ever-evolving face of SoCal craft beer. He also covers Orange County for Celebrator Beer

News and provides business and compliance support to

SoCal breweries. Contact him at [email protected].

what’s BREWING

phot

os b

y D

avid

Mul

vihi

ll

GameCraft Brewing founder Scott Cebula and his wife, Kanda. GameCraft Head Brewer Andrew Moy (right) with Zac Policzer, part of the GameCraft investment team.


A recent visit found the following GameCraft beers available:AlesEarly Access, an Amarillo hopped blonde ale, was GameCraft’s first beer. IPAs included Simcoe & Citra versions of SMASH IPAs (single malt, single hop), a Brut IPA and GameCraft’s version of Resilience IPA. On the dark side were a chocolate porter (Porte-Er-Fort) and a high gravity Imperial stout with Portola coffee.LagersGerman-style lagers to date have included helles, dunkel, pilsner and Vienna lager. Broors Light, an adjunct light lager akin to Coors Banquet Beer, was also available. Andrew and team continue to dial in the system and refine recipes, with focus on progressively improving each batch.The FoodSmall bites include Tater Bots (tater tots with choice of regular & Hyper-spice), fried wontons, pretzel bites, pulled pork sliders and chicken wings. There is an assortment of flatbreads to choose from: Queso (cheese & tomato sauce), Cazadore (with added carnitas, serrano chiles and shitake mushrooms), and Carne (with added carnitas, bacon & salame). Three fried chicken options: Wings (with Hyperbuff, hyper-spice, buffalo or BBQ sauce, or Thai Style with Sweet/spicy sauce), Karaag Chicken with lemon aioli and Sambal and Karaag chicken with hyper-spice (a Nashville hot chicken with lemon aioli, pickles & bread).Sandwiches: Pulled Pork, Karaag chicken, and beef sliders along with monthly variants of Bahn Mi sandwiches and burgers.An assortment of empanadas round out the menu, including a couple of dessert empanadas (berry cheesecake and chocolate crème brulee), carrot cake, banana bread and Star Dusted Pretzel bites were also available.GameCraft Brewing: 23301 Avenida De La Carlota Suite C, Laguna Hills.

ResilienceCalifornia’s most destructive and deadliest wildfire took place last November near Sierra Nevada Brewing Company’s brewery in Chico. 9,700 homes and 142,000 acres were burned during the Camp Fire’s devastation. Ken Grossman and Sierra Nevada Brewing Company immediately set up the Sierra Nevada Camp Fire Relief fund and made a request to breweries across the nation to assist in the effort. The brewery announced it would brew Resilience Butte County Proud IPA and raise funds for those impacted by the Camp Fire by donating 100 percent of proceeds from sales to the Camp Fire relief. Grossman asked breweries throughout the country to do the same. Ingredient donations from hop and malt suppliers were also secured.An amazing response to this request was received. Sierra Nevada’s website verifies that almost 1,500 breweries chose to participate. Well over 300 California breweries are on the list, 140 in Southern California. The SoCal brewers include 44 San Diego County, 33 Los Angeles County, 18 Orange County and 16 Ventura/Santa Barbara County breweries. Links to complete lists of companies brewing the beer and those donating ingredients can be found at https://www.sierranevada.com/resilience-butte-county-proud-ipa. Sierra Nevada provided its suggested recipe for Resilience, but allowed for flexibility. Each brewery was free to modify the suggested recipe or create its own. Given the substantial amount of crystal malt and C-hops hop bill in the mix, many have described Sierra Nevada’s recipe and the resulting beer as an “old school” IPA, similar to Sierra Nevada’s annual Celebration Ale. With so many breweries participating, there hasn’t been enough time to get around to all participating Southern California breweries to try every version. Instead, this reporter set out within his home County of Orange to experience as many different variations as time would allow and support the cause in the process. As of press time this scribe had enjoyed 12 of the 18 OC versions of Resilience, and one while in Washington, from local Seattle brewer, Stoup Brewing. Too much time spent out-of-town on business has also hampered my ability to widen my SoCal scope for the beer. While some versions strayed a good deal from the guiding recipe, many remained true to the original, or only made slight modifications (i.e. stepping back the crystal malt or varying hops or hop addition timing). Compare and contrast the many different versions proved entertaining.

Breweries whose Resilience IPA was ready on December 20 took part in a nationwide Resilience Night on December 20. Releases continued into January, with some into February. It has been great to do a small part in assisting those affected by the fires, but it’s also been an amazing opportunity to experience so many remarkable and uniquely different beers. From my first Resilience at Stereo Brewing on December 20, followed by those at Artifex and Beachwood the days following, crowlers shared at holiday parties and the many others enjoyed with friends at breweries in the weeks that followed (Chapman Crafted, Docent, GameCraft, Golden Road, Green Cheek, Noble, Offshoot, TAPS, Tustin Brewing), it has been a notable experience. I’m hoping to still make it to the other OC breweries that brewed the beer (Barley Forge, Bottle Logic, Cismontane, Good Beer, Hoparazzi, Lost Winds, Towne Park) and still others throughout Southern California. If you find yourself at your local brewery and see Resilience on the tap list, be sure to order one for the cause. Don’t forget to stick around for another beer or few from the brewery. A hearty thanks to all of the participating breweries that donated time, resources, tank space, ingredients, and beer sales to help the victims of the Camp Fire.Links to donate directly to the Sierra Nevada Camp Fire Relief Fund can be found on Sierra Nevada Brewing Co’s website.

Resilience IPA, brewed for the Camp Fire Relief Fund.


Bib and Tucker Small Batch Bourbon Whiskey“Bib and Tucker” is a term from America’s early days used to describe your finest attire, the kind you’d wear to a special or formal occasion. Along with the old timey name and in keeping with the fancy denotation, is its packaging in a bottle in the shape of an enlarged amber flask with the name and logo embossed in the glass with ornate hand-lettering and a cork stopper, as was commonly done in the 19th and early 20th centuries. This 92 proof (46% ABV) small batch bourbon from Tennessee is made from a mash comprised of 70% corn, 26% rye and 4% malt. After being double distilled using an extended column still followed by an old fashioned pot still, it is aged in No. 1 charred American White Oak barrels for at least six years. The slight char is not the norm, as will be clear once you pour into your glass and see the color, which is noticeably lighter than most other bourbons. It brings forth aromas of vanilla and leather and flavors of slightly sweet toffee with a hint of spiciness. I am a definitely a fan and so was the 2018 San Francisco World Spirits Competition Tasting Panel, which awarded it a Gold Medal.

bibandtuckerbourbon.com

Proper No. Twelve MMA fighter Conor McGregor founded Proper No. Twelve, an Irish whiskey created with Master Distiller David Elder. Named for the Dublin postal district in which McGregor grew up, it’s a true Irish product, as it is made in Ulster, Northern Ireland in the area of the Emerald Isle known for its rich soil and pure spring water. The fact that this 40% ABV single malt whiskey is triple distilled in copper pot stills and aged a minimum of three years in former oak bourbon casks allows for a taste that is smooth with hints of vanilla, honey-like sweetness and toasted wood. Here’s to drinking to a good cause: $5 from every case sold is donated to local first responder organizations in the state or country the sales take place, with up to $1 million annually. properwhiskey.com

Just in time for St. Paddy’s Day next month, here are some cocktail recipes using Proper Twelve.

Proper Irish Coffee

2 oz Proper No. Twelve Whiskey

4 oz hot coffee

.75 oz simple syrup

2-3 oz heavy cream

Directions:

In a shaker or jar, shake or whip heavy cream until slightly thickened (not completely stiff). In a mug, add Proper No. Twelve Whiskey, hot coffee, and simple syrup. Stir, then carefully layer on top the thickened heavy cream until it covers the drink. Optional grating of nutmeg on top.

Dublin 12 Old Fashioned


1 Bar Spoon Simple Syrup

2 Dashes Angostura Bitters

Lemon Wedge

Cherry

Directions:

In a lowball glass, add Proper No. Twelve Whiskey, simple syrup and bitters. Add ice to the glass and stir together. Garnish with lemon wedge & cherry.

Proper Manhattan


1 oz sweet vermouth

3 dashes angostura bitters

1 brandied cherry

Directions:

Combine Proper No. Twelve Whiskey, sweet vermouth and bitters into a mixing vessel. Add ice and stir. Strain into a coupe/martini glass and garnish with a cherry.

Product Review By Bob Barnes


Ambros Banana Whiskey

Southern Nevada-based Derby Spirits has released the first-of-its-kind Ambros Banana Whiskey, using premium-aged whiskey infused with 100% real bananas, with no artificial flavors, preservatives, ‘natural’ flavoring, fruit juice concentrate, added sugars or syrups. The 30% ABV spirit delivers pure banana taste along with a smooth premium whiskey presence, making this a unique drink which I personally enjoy very much and think anyone who likes the flavor of banana and whiskey will as well. Since its launch in August, 2018 the whiskey has found a home at several of Las Vegas’ premier venues including Hakkasan Group at its namesake club, Wet Republic, Omnia and Searsucker; Clique Hospitality at The Still, Apex and Hearthstone; at Wynn venues Intrigue, Encore Beach Club and XS; restaurants including STK, Yellowtail, TopGolf and Scotch 80; and at all Liquor World and Lee’s Discount Liquor retail locations. Look for it in SoCal beginning mid-January.

AmbrosWhiskey.com or Facebook and Instagram @AmbrosWhiskey.

Humboldt Distillery Organic Rum

Rum is a spirit currently enjoying an increase in popularity, especially premium varieties like those from Humboldt Distillery, Northern California’s original micro-distillery. The distillery makes small-batch spirits crafted from domestic, sustainably farmed ingredients and sources all water from watersheds that originate in the county’s ancient redwood forests. I sampled their Organic Rum, a light-bodied and easy drinking gold rum, with aromatic hints of caramel and toffee; and Organic Spiced Rum, with hints of vanilla, allspice and fruit. I found both to be great on their own, but if you are so inclined they should be ideal for mixing into cocktails, hot holiday ciders or as a topper for eggnog.

For recipes, visit humboldtdistillery.com.

Anchor Fog Breaker IPA

Anchor Brewing Company’s roots date back to the California Gold Rush, making it one of America’s oldest breweries. The brewery was revived in 1965 by brewing legend Fritz Maytag who was one of the first to brew craft beer in the modern age, gaining acclaim for the iconic Anchor Steam Beer. In the following years Anchor has launched many other beer styles, and lately has gotten into the IPA game, offering their versions of the number one-selling craft beer style. Its latest release is named for the brewery’s location in San Francisco’s Potrero Hill neighborhood, an area known for sunshine. The brewery’s marketing suggests its sunshiny brightness bursting with fresh pine and juicy tropical hops will burst through the fog. Upon pouring there is a defined tropical fruit and pine aroma and the flavor is as described above, but I was happily surprised by its remarkable crispness, something one would expect more from a lager than an ale. While admittedly not a big IPA fan, I found this 6.8% ABV IPA brewed with malted wheat and 2-row pale malt to be an easy-drinking representative of the style that pretty much anyone who likes beer can enjoy. This is the first Anchor beer exclusively developed at Anchor’s pilot brewery and bar, Public Taps, and after consistently being one of the quickest beers to sell out was moved into full-scale production.

www.anchorbrewing.com

The Macallan

Since its founding by Alexander Reid in 1824 an obsession with quality has been the hallmark of The Macallan distillery. Nestled on a plateau above the river Spey in northeast Scotland, The Macallan has built a reputation as one of the world’s leading single malt whisky makers, and after sampling three of its exquisite expressions I can see why. The Macallan Reflexion brings a blood orange hue; aroma of fresh citrus and notes of chocolate and caramel; flavors of citrus zest, sweetness of lemon and orange and subtle hints of cinnamon and ginger; and finish of toasted oak. The Macallan No. 6 has a Spanish sunset hue; aroma of raisin, dates, figs, dark chocolate and toffee apples; flavors of rich fruit cake of raisin, dates and figs, apples, sultanas, orange, ginger, nutmeg, cinnamon and hints of clove; and silky smooth full finish. The Macallan M presents a rosewood hue; aroma of dried fruits, vanilla, ginger, nutmeg, nutmeg and cinnamon; flavors of wood spices, and a bit of smoke; and raisin and sultana finish. As you can see from the descriptions these are extremely complex expressions with myriad of flavor aspects. Look for these Scotch whiskies wherever fine single malts are sold.

www.themacallan.com/en-us


Beer has been brewed in Nevada since before it was a state and now the beverage’s history in the Silver State has been consolidated into one book, Nevada Beer by The Las Vegas Food & Beverage Professional’s own Pat Evans. It’s the second book released by Evans, who released a book about the history of beer in his hometown of Grand Rapids, Michigan, in 2015. Nevada Beer is available on Amazon and at local retailers. Evans will host a signing on February 9 from 1-3 p.m. at Barnes & Noble in Summerlin, 8915 W. Charleston Blvd. Why write this book? I took it as a little bit of a challenge, but also a way to jump into the Nevada beer industry. Back in Michigan, I was deeply involved as a reporter in a city known nationally for beer. When I found out I was moving to Las Vegas in September 2017, I decided to let my publisher know and they wanted a Nevada beer book. Prior to my move, I had heard and read a lot about how lousy the Nevada beer scene is, and I didn’t feel like it was possible if it was true. So it was sort of a challenge to prove people outside of Nevada wrong and show there is good beer in the state. Plus, what better way to jump into the industry and get to know people. It’s full of a lot of great people.

Was there history to dig deep into? Surprisingly more than I thought there would be. Knowing from previous research that beer was widely made across the country pre-Prohibition, I expected a good amount. It was all concentrated north of Las Vegas of course. Even aside from Carson City and Reno, which had significant operations, there were dozens of breweries in the mining towns. I loved how in-depth some of the newspapers used

to go detailing the brewing process, and I got more out of those than I did with old West Michigan papers. It’s fun getting a look into the similarities and differences of how beer was made then versus now. I do wish I was able to find more information before I sent off to the publisher, but so it goes with writing about history, especially on a short and tight timeline.

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

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

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

Book Review

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

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

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

Cutting Board Resurfacing & Replacements

Steak & Table Knife Re-Serration / Sharpening

Jay’s Sharpening Service

W Tropicana Ave

W Harmon Ave

Arville St

4310 W Tompkins Ave Las Vegas, NV 89103702-645-0049

www.jayssharpening.com • [email protected]


What’s Hot Culinary Forecast

Top trends for 2019 include CBD- and cannabis-infused food and beverages along with zero-waste cooking, globally-inspired dishes and vegetable-forward cuisine. American Culinary Federation chefs identified the trends for the National Restaurant Association’s “What’s Hot survey.”The annual survey asks chefs to identify food and beverage trends for the coming year. Chefs ranked 140 items including breakfast to zero-waste cooking ranking them as “hot,” “yesterday’s news” or “perennial favorite.” The resulting What’s Hot Culinary Forecast gives a preview of the food, beverages and culinary themes that will be the talk of 2019.Nearly 77 percent of the chefs ranked cannabis/CBD-infused drinks as the No. 1 trend, and 76 percent of them tapped cannabis/CBD-infused food as the second most popular. Chefs who participated in the survey said infusing foods with the ingredients could create unique cuisine opportunities and potential new markets for experiential dining occasions. Seventy percent ranked zero-waste cooking as the third most popular trend.“The Association’s 2019 What’s Hot report reflects contemporary consumer cravings in tandem with emerging societal dining trends,” says Hudson Riehle, senior vice president of research for the National Restaurant Association. “We’re seeing a more eco-friendly perspective and greater emphasis on global flavors/cuisines as well as enhanced availability of healthful items/children’s meals and the exploration of new food sourcing options.”

The survey indicates that Americans crave foods that not only nourish them but also help sustain the planet. Plant-based and veggie-centric foods are no longer just for vegetarians. In fact, three of the 15 hottest items are plant-based sausages/burgers, veggie-centric/vegetable-forward cuisine and plant-based proteins. Hyper-local sourcing, including restaurants that grow produce in their own gardens, also made the Top 10 list.

Top trends for 20191. Cannabis/CBD oil-infused drinks2. Cannabis/CBD oil-infused food3. Zero-waste cooking4. Globally-inspired breakfast dishes5. Global flavors in kids’ meals6. Hyper-local7. New cuts of meat8. Veggie-centric/vegetable-forward cuisine9. Chef-driven fast-casual concepts10. Craft/artisan/locally produced spirits

According to the Association’s 2019 What’s Hot Culinary Survey, a barometer of U.S. food and beverage trends, 650 professional chefs–all members of the American Culinary Federation–said infusing food and drink with cannabis and CBD could create unique cuisine opportunities and potential new markets for experiential dining occasions.

In fact, 77 percent of the survey’s respondents identified cannabis/CBD-infused drinks as the No. 1 trend. In addition, 76 percent of them tapped cannabis/CBD-infused food as the second most popular trend.

However, as chefs and restaurateurs consider incorporating the ingredients into menu items, Association officials stressed that cannabis and CBD are federally controlled substances and laws governing their use vary from state to state. As a result, they said, “Operators are urged to follow all laws, including applicable federal, state and local laws that apply when selling or using those items at their restaurants.”

Third on this year’s list of overall trends is zero-waste cooking, which calls for chefs and restaurateurs to reduce the amount of food waste created during the preparation of menu items to prevent it from ending up in landfills. The chefs said zero waste could be achieved through nose-to-tail cooking, incorporating “ugly” produce into menu items and recycling or composting, among other things.

“Zero-waste cooking is a sign of the times,” said Hudson Riehle, the Association’s senior vice president of research. “Millennial and Gen Z customers in particular expect the restaurants they patronize to be more eco-friendly, so sustainability is high on their list. It is also good for business. Not only is food waste reduction more cost effective, it creates brand loyalty and helps protect the planet. It’s a big win for everyone.”


By David Scott Peters

David Scott Peters is a restaurant consultant, coach, speaker and founder

of TheRestaurantExpert.com, a company committed to the success of independent

restaurants. Peters is a restaurant industry-recognized blogger and his writing is regularly published in restaurant industry publications, such as Restaurant Hospitality,

Catersource, and QSR Magazine. Learn more at www.TheRestaurantExpert.com.

Do you sometimes just want to fire everyone in your restaurant and just do all the work yourself? Do you wonder why people can’t just do it the way you want it done? Do you ever find yourself saying, “IT’S COMMON SENSE!”If you can relate to any of the above, you probably suffer from “common sense-itis.”I define common sense-itis as a never-ending headache you have from repeatedly banging your head against the proverbial brick wall known as running your restaurant. This term is most accurate when applied to restaurant owners who think their managers should just know how to do things because it’s “common sense.” Look, the definition of common sense clearly states that it’s a shared understanding based on experience. I can tell you right now that your managers, each and every one of them, do not share your experiences. They have not grown up in your shoes. They do not possess the same core values. They are not you and will not automatically do things your way, just because you think they should have common sense. Get rid of your case of common sense-itis once and for all with an easy two-step process. Step 1 - Create checklists for EVERYTHING!Creating checklists sounds so simple, yet I can’t even begin to count how many restaurants don’t have them in place. And when checklists do get drafted, many restaurant owners are not explicit enough in what they want done or how they want it done.

Let me tell you the easy way to avoid this pitfall. Grab a pad of paper, stand outside your front door and start writing down EVERYTHING you see on a daily basis that needs to get done. Especially note the things that really get your blood boiling because they seem so obvious. Continue writing as you walk your restaurant. Be precise in your expectations. For example, “Clean glass on front door every two hours, starting with opening shift.” Then list the times. When your list is completed, task one of your managers to customize opening and closing checklists incorporating every item on your list for every position. Remember, you cannot be too specific. Once you have completed this process you are halfway to curing your common sense-itis. Plus, your management team is happy. They’re happy they no longer have to read your mind or dread your inevitable freak out. With lists in hand, your management team is cool, calm and collected when they see you coming. They can say with confidence they didn’t miss anything if they followed the simple checklist.Side Note: Your checklists are never finished. You will continue to add all of the new things that drive you crazy as they come up. Don’t be surprised if your checklists are two to six pages long. But also don’t be surprised at how well they work.Step 2 – Follow up on the checklists.Now that you have your checklists and have trained your managers and staff to use them, the

easy part is done. You will see results almost immediately. I guarantee it.But here’s what tends to happen. About three weeks after implementing checklists, when your managers see that you are not looking in the designated binder to confirm the checklists are being used, your managers will start to slack off. And once they slack off, everyone else will slack off. Eventually they’ll quit using them altogether.That is unless you hold them accountable. How do you hold them accountable? To start, review the checklists daily at first. Find what your managers are missing and point it out. Better yet, show them how you want it done. It’s your job to coach your managers and help them be successful. Once you see they are following them routinely, you can start to randomly spot check them a few times a week. These checklists will keep everyone on the same page for as long as they’re maintained, but you must check them or they WILL go away.When you don’t communicate your expectations to your managers, you’re setting them up to fail. You’re also setting yourself up for endless frustration. Checklists give you an easy way to communicate your expectations and an easy way for your managers to know what is expected of them. This way, everyone is happy.Cure your common sense-itis today with checklists.

TheRESTAURANT EXPERTThe Cure for Common Sense-itisRealize there is no such thing as common sense.


By Linda Westcott-Bernstein

HumanResourcesInsights

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]

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.

Let us never forget, minimize or trivialize the value of human capital these days. An internet dictionary defines human capital as “the skills, knowledge and experience possessed by an individual or population, viewed in terms of their value or cost to an organization.” An interesting description! I think that we are far too busy these days trying to categorize generations and groups of individuals by assigning characteristics and shortcomings, rather than learning and embracing the valuable skills, knowledge and experience held by our new workforce.I’m not sure if many managers, let alone organizations today, put a lot of value or emphasis on identifying the key attributes within their company that their employees possess and bring to the table. As a matter of fact, I think a large majority of leadership in our organizations today are more comfortable giving orders than they are able to understand, engage and develop employees to their fullest potential and value. Hmmm…imagine that?In my opinion, we categorize some generations as too old and stuck in the ways of the past, but we fail to see that these glimpses into the past can be a valuable insight into how a customer of that age group thinks and what they expect or want from our business. We make assumptions

that millenials are too sensitive and entitled, and yet they have excellent insight into what today’s customers expect from business and what the future will look like for our service-focused businesses. We believe that some generations are afraid to make a commitment to our company or stay the duration, but we fail to even attempt to meet their expectations of involvement, respect, challenge and recognition in order for them to excel in their lives, careers and endeavors.My point is this. The true value of human capital lies in our ability to identify, capture and utilize it to the fullest. It takes a keen mind and a lot of patience to achieve this level of engagement with your workforce. This effort starts at the time of recruitment and hiring, through a thorough and well thought out evaluation and interview process, so that your candidates are chosen for the skills you need and direction that you are going. It also takes a sharp mind and method to extract the valuable qualities and information that you desire from your new employee, and then to engage them and provide proper support and reinforcement in order for that individual to flourish. This analysis process will involve frequent and casual conversations about interests, the best leadership style for them and

their personal goals so that an understanding can be achieved between you both. It also requires a give and take mentality. It doesn’t hurt to infuse your efforts with positive reinforcement, appreciation and genuine and sincere feedback on accomplishments and contributions.

I believe that the best of what our new human capital has to offer is yet to be discovered and uncovered. I think that we may pass judgment on others from preconceived notions and assumptions about them, when we should instead be engaged in the learning process ourselves. The most successful managers of the future will learn to put their biases and prejudices aside and recognize that “the way we’ve always done it” is not the way of the future. It is important that we change our thinking, embrace our differences, and find the potential in each and every individual for the benefit of the organization, the business and the future of our unique and brand new human capital-infused workforce.

The Value of

Today


Foley Family Wines Partners with Southern Glazer’s Wine & Spirits of Nevada

Bill Foley received his B.S. degree in Engineering from the United States Military Academy at West Point in 1967, received an M.B.A. degree from Seattle University, earned his J.D. degree in 1974 from The University of Washington School of Law and served in the U.S. Air Force, where he attained the rank of Captain. After quite a successful career as a businessman and attorney in the corporate world, he turned his passion for wine into a family business in 1996 when he launched Lincourt Vineyards, the first of a collection of wineries that would become Foley Family Wines. Success brought more success as he built a wine empire that now includes 20 highly respected and major award-winning wineries in the major appellations throughout California, Oregon, Washington and New Zealand that spans 4,500 acres of vineyards.

Foley proved to be an innovator and pioneer in the wine industry and also in professional sports, as he became a hero to the city of Las Vegas in 2016 when he helped bring in not only hockey but the first major professional sports team to the Las Vegas Valley with the National Hockey League’s 31st franchise, the Vegas Golden Knights, of which he is Chairman, CEO and Governor.

Both enterprises are thriving and now his wine empire is positioned to reach throughout Southern Nevada, as it has entered into a partnership with the Valley’s largest distributorship, Southern Glazer’s Wine & Spirits of Nevada.

By Bob Barnes


We sat down with Bill Foley to talk wine, hockey, family and the bright future in store for Las Vegas and Foley Family Wines.

How did you get into the wine business?I’ve been a wine aficionado for quite some time. Back in the mid-80s I really got interested in white and red burgundies and in the mid-90s moved to Santa Barbara and thought it would be interesting to get into the wine business and really learn it and try to make great Pinot Noir and Chardonnay. I ended up buying property in what is now Santa Rita Hills even before the appellation became an appellation. So it really was a love of white and red burgundy—Chardonnay and Pinot Noir—and that’s how it all started.

How has the industry changed since you founded Foley Family Wines with the launch of Lincourt Vineyards in 1996?The changes have been dramatic. Number one, the industry is much larger, more dynamic and is dominated by very large producers. Back in the late 90s when we were so tiny, you could be a little winery and if you didn’t get too big you could sell through your wines and it wasn’t quite as stressful. And then as we started moving forward and buying more wineries, I decided I needed to get larger to be more into the distributor network and that’s where our growth story started. I always thought we were too small and we’re finally getting some mass now, but it’s taken 22 years.

You currently have wineries in California, Oregon, Washington and New Zealand. Any plans to expand?Worldwide we have about 4,500 acres. Our goal has been to be in all the key appellations and to make the best wine we can. Historically I’ve been a value buyer, picking up distressed properties and turning them around, but I don’t want to do that anymore. Now I’m looking to buy quality properties that I can grow and just make better. I’m currently interested in some properties in Sonoma and Napa, which I like because it’s close to my infrastructure.

What do you hope your brand accomplishes in the next five years?Our goal is to get to three million cases. If we do that we’ll be a size large enough to have a presence in the distributor network. We’re starting to get there now. Last year we grew about 20% and did about 1.2 million in the US and more than 500,000 in the rest of the world, and right now are on a growth pattern to do about 25% this year. So, we’re not that far off. It’s going to take a few more acquisitions and some organic growth. I feel like we have the right price points and right products to penetrate the market.

What are some of your favorite varietals you enjoy personally?I’m a New World Chardonnay guy; the Chalk Hill Estate Chardonnay is probably my favorite: It’s a big round, buttery wine. And I love Pinot Noir, which we make in Santa Rita Hills, Santa Barbara County, Oregon, Russian River and Carneros, so we’ve got a really strong group of Pinot vineyards.

Can you tell us about some of the awards your wineries have earned that you are most proud of?We’ve gotten two or three top 100 awards from Wine Spectator, lots of Wine Enthusiasts and Wine Spectator Best Buys and tons of 90-point wines. Every year we generally have ten or twelve 90-point wines. I was Man of the Year for Wine Enthusiast in 2010, so was pretty proud that they recognized me and our wineries.

I know many of the names of your wineries have special meaning, such as your Two Sisters being named for your two daughters. Can you talk about the significance of the naming of your wineries?All the kids have vineyards named after them—Lindsay, Courtney, Patrick and Robert—and Foley Johnson, which is our premiere Napa property, is named for my wife Carol’s maiden name. It’s a family business, so it’s a legacy and I have people to pass this business on to.

How did you bring the Golden Knights to Las Vegas, the NHL’s 31st franchise, but more importantly, the city’s first major professional sports team, and what motivated you to do so? I spent some of my elementary school years in Ottawa, Canada and learned to play hockey and have always loved hockey. I decided I needed to do something more than just the wine business. I thought about pro sports and wanted to be somewhere that I wanted to live because if I’m not there working it, I don’t have the confidence it’s going to be successful. The hockey idea was brought to me for Las Vegas and we went through a long process with the League and the League wanted to make sure we had an arena, good financial support and the town could sustain hockey. We spent a year doing research and proving to the League that Las Vegas could be a really good hockey town. And it actually is one of the best hockey towns in the world, and certainly in America. It’s been great for Las Vegas and I know the residents of Las Vegas have been enjoying the Knights.

It must have been quite a ride last year as they made it all the way to the Stanley Cup. What do you think of the team’s prospects for this season?The players we drafted were the team last year and we’ve added a few this year, and I believe we have a better team, if they are healthy, than we did last year. And, I believe we’ll be better next year as we keep on trying to improve and never be satisfied.

What collaborations do you do with the hockey team and your wines?We do promotions for our season ticket holders to go to wine events, wine tastings and visit our wineries, so I believe we’re doing a really good job cross-marketing.

You and your wife Carol are recognized as being very generous philanthropists. Can you tell us about some of the worthy causes you support?We’re fortunate, so we’re trying to give back. I’ve built a practice facility for the Army football team at West Point, we are involved

with Opportunity Village here locally and the Golden Knights Foundation, which last year raised about $2 million, of which we gave $1 million to Metro PD for equipment. We also have the Founded Flag Foundation, which benefits the families of servicemen and women that have been killed in combat. To date we’ve given about 400 scholarships and stipends, but we’re just starting. Our goal is to raise $50 million a year to help every surviving spouse and child. So, we’re both very involved in trying to help people.

Can you tell us about how your collaboration with Larry Ruvo and Southern Glazer’s came about?I’ve known Larry and have been a big admirer of him for many years. Once the team came here I started talking to Larry about having a stronger and deeper business relationship because he has a great cause with the Cleveland Clinic, which I know I can help him with, and Southern Glazer’s has so much presence here and really controls the Nevada market. It’s a great place for our wine business to be located. I’m thrilled that Larry was able to work it out to bring us over from another distributor and have us be involved with him and Southern Glazer’s. He’s a high class, quality guy.

How do you think being with Southern is going to benefit your wine business?We moved over with Southern on January 4 and being affiliated with Southern Glazer’s will really allow us to penetrate the market. We’re having kickoff meetings, training sessions and functions with the sales people and management, and are committing the resources to make sure his staff really understands our products and what we’re about, and Larry’s all in and committed to supporting it. I’m very confident this is going to be a very, very good partnership.


Traverse City Whiskey Company

phot

o by

Pat

Eva

ns

By Pat EvansPat Evans is a writer based in Las Vegas and Grand

Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often

writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.

Twitter: @patevansInstagram: @patrickmevans

Whiskey production is spreading across the globe, and is no longer relegated to the U.S., Canada, Ireland and Scotland. But beyond the new emerging whiskey, or whisky, production countries like Japan, Taiwan, France, Australia and Israel, more states are getting involved into the distilling world. Much like the drive for local in beer, there too is a drive for local in whiskey; just take a gander at the intense and massive movement of distilleries in New York making a return to the state’s rye whiskey heritage with farm distilleries. A few months ago, I took a reporting trip back to my home state of Michigan and headed about three hours north of Grand Rapids to Traverse City, a resort and tourism town at the tip of the Mitten. There, a distillery called Traverse City Whiskey Company was gracious enough to host me and show me what a small whiskey production outside of Kentucky and Tennessee looked like. Now, I’ve been to quite a few small distilleries and some of the massive bourbon producers in the Bluegrass State, and TC Whiskey is a nice mixture of the two. The Northern Michigan company differs from other modern startup distilleries by being predominantly dedicated to just whiskey, as the name suggests. Walk into TC Whiskey’s warehouse and it is very reminiscent of a very miniature version of a giant Kentucky stillhouse. The modern startup distillery industry is also a confusing, clouded place. A lot of the lauded craft whiskey brands on the shelf are coming from the same giant production facility in Indiana. The recipes can differ and so too can the aging processes the receiving distilleries end up doing with the finished product, so it doesn’t take away from a solid product. But for a local-driven product, truth in advertising can be a lot

when a distillery is doing it all the right way. For TC Whiskey, the truth lies in the middle. The company started as a sourcing distillery. To be a whiskey company with little other product in bottles, a company either needs a lot of money to gap the aging time with no revenue or bring in finished product and sell it while it starts to stockpile and age its own collection. They don’t hide their sourcing history but they’re also now making their own whiskey from start to finish. Now, as the company approaches its seventh birthday, TC Whiskey has made its way across the United States—it’s in 20 states, including Nevada, California and Arizona—with its own whiskey, and it is superb. The line of whiskey has classic Traverse City Whiskey Co. Straight Bourbon Whiskey, Barrel Proof, Port Barrel Finished and a rye whiskey. Those are all excellent and can grab the attention of whiskey drinkers, but it’s the American Cherry Edition whiskey leading the way into market. Traverse City prides itself on the region’s cherry production—the city even has its own, massive, annual cherry festival. One of the distillery’s founders, Chris Fredrickson, grew up on a family cherry farm. It’s a true full circle product for the distillery.The product could be sickly sweet. A lot of hardcore whiskey drinkers are taken aback and figure they’ll hate it. But thanks to the distillery’s infusion process, it smells like sweet cherries but the taste is just in the background as a nice accent. Each barrel of the whiskey is macerated with 10 pounds of local cherries. (The distillery also has an excellent apple whiskey done the same way.)Traverse City Whiskey’s flavored whiskies are unlike most other flavored whiskies. It’s not a sugary, syrupy mess. It’s a nuanced and

complexed whiskey and the background hint of the American Cherry Edition, particularly, makes it perfect for a Manhattan or Old Fashioned. Nevada has an excellent array of Traverse City Whiskey products available, including the American Cherry Edition. Also available is the North Coast Rye, Port Barrel Finish, Barrel Proof Bourbon and Barrel Proof Rye. An auxiliary product is also available, the brand’s Premium Cocktail Cherries. As a former Michigander, it’s great to get a taste of home in whiskey form. And visiting made the distillery made it great to see buying the product is supporting a cool company making products true to their local community and a living doing something they’re passionate about. Walking around their facilities—first their original location, current production facility and soon-to-be massive production facility—the brand is about as true to the rustic and small community that is Traverse City. Some of the spirits are still sourced like many of the whiskies on the market, but then are aged and Michigan ingredients are added, like cherries. In a world where whiskey brands and beer brands are less than authentic to their communities, Traverse City Whiskey Co. has made its mark in the whiskey aisle with a true Michigan product making its way through the nation. Plus, if you ever make it to Michigan, there’s plenty of great all-Michigan distilled and produced spirits to sample. Tasting quality products from all of America’s states is the major reason I love this current movement. There are so many awesome regional cultures in this country and it’s a shame to waste it all being too localized or homogenized products.


By Ben Brown

Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned

writer and consultant, Ben works with Fortune 500 companies and mom & pop shops alike in Marketing,

Analytics, Consumer Insights, PR and Business Development. Contact Ben at [email protected] or follow

him @Foodie_Biz.

Any successful restaurant—and really any business entity in general—boils back down to its people. As an owner, manager, head chef or any other authoritative figure, the power is in your hands to lead your team to greatness. This analogy has been used many times, but think of your interactions with your staff as a form of currency. Positive interactions are a form of money in your pocket, which you can use whenever you need your people to give a little something extra. If you run out of this theoretical cash, you may not get the performance you’re looking for. Take a few of the items below into consideration for managing your team:Know your peopleToo many managers [across the business world] fail to see the human aspect of their business. There’s a living, breathing person behind every position you’ve filled, and establishing a personal connection with them is the easiest way to not only get a better grasp of your operation, but to also get your staff to feel valued in their roles.Take 30 minutes to sit down with each of your staff. In these one-on-ones, ask them about their hobbies, their families and their motivators. Hone in on the motivators, as these will be your fuel for fostering positive performance over time. Listen more than you speak. You’ll gain tremendous insight and build rapport at the same time.

Praise consistentlyRecognize positive performance in real-time, or soon thereafter. Do this often with every staff member. It doesn’t have to be a landmark moment to receive praise; of course recognize a server when they win an upsell contest, but it can be as little as handling a tough table or making a timely decision in the kitchen. Be sure to note whether each staff member prefers to be praised publicly or privately. Some people don’t like to be called out in front of their peers, even if it’s for something great.Point the finger on yourself firstPlates get dropped and orders get botched. It’s unfortunate, but accidents happen. An easy go-to would be to scold the perpetrator. “How could you let this happen?!” you could yell. But instead, why not ask yourself “How could I let this happen?”Mistakes often have a root for their cause. A server could have dropped those plates because they’re handling 20 more covers than they should be taking on. That goes back to the top, where management is responsible for providing their staff with the environment and resources they need to succeed. Get in the trenches when neededManagers truly stand out when they take orders, serve tables and take the burden off their staff. Head chefs stand out when they join the line. Taking the burden off your staff during rush periods, while maintaining your

core responsibilities, goes a long way. This shows staff that you don’t think you’re “above them,” and while you may remain higher in the pecking order, you’re also perceived as an equal in many regards.This goodwill will serve you well when you do need to ask people to go above and beyond. They know you’ve got their back, so they’ll get yours. Take a breath when things heat upThe hospitality industry comes with a constant influx of high-pressure situations. Being that caring, compassionate leader is most important during the toughest times. When the kitchen gets backed up or the hostess is dealing with an endless line, this otherwise stressful situation is your time to shine. Barking orders and singling people out can often be the go-to for mangers already pulling their hair out. Acting on the ‘easy way out’ will sadly undo a lot of goodwill you may have built up. Game-changing leaders, on the other hand, will remain calm and give constructive guidance. Help your people through the tough times and their productivity will skyrocket. Each of these items will work differently at your restaurant, and of course each of your staff will respond differently to these various tactics. It’s critical to be genuine in your efforts, as just ‘going through the motions’ will be a waste of time for everyone involved. If you go the extra mile, your staff will be motivated to do the same.

Tips on Leading a Great Restaurant Staff


By Ben Brown

Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage

Professional. A seasoned writer and consultant, Ben works with Fortune 500

companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights,

PR and Business Development.

Contact Ben at [email protected] or follow him @Foodie_Biz.

| Foodie Biz |

Photos by Ben Brown

TRADE Food Hall’s Ground House, Portside and Center Hub Put on a ShowTRADE Food Hall epitomizes today’s fast-casual landscape, bringing together an array of comfort-centric eateries in a chic communal dining environment. And while you’ll find everything from pho to fried chicken, there’s an artistic element that ties every restaurant together within the TRADE confines. Beautiful food, with flavor pairings that push the boundaries of conventional dining ever outward, make virtually every TRADE Food Hall establishment something to strike intrigue with eye and palate aliIf there’s ever a foodie concoction to blow up Instagram, it’s the magical burger at Ground House. This quadruple burger comes on a rainbow bagel bun, decorated with rainbow sprinkles and then covered with a heap of Lucky Charms marshmallows. And while there’s no doubt that most will order this outlandish burger for the pictures alone, it’s safe to say that most will be surprisingly pleased with the contrast of sweet and savory. Magical burger aside, ‘conventional’ still wouldn’t be the best way to describe Ground House, which takes pride in its cheat day-worthy creations that put bacon and pork-centric items front and center. Those burgers, though, are top notch.Neighboring restaurant Portside focuses on seafood, showcased in grand Cali fashion. Monster burritos stuffed to the point of explosion and tacos actually filled to capacity are a breath of fresh air from the faux ‘street style’ concepts that try to pass off paltry portions as more authentic. That surf ‘n’ turf burrito is absolutely worth a repeat visit.Some of Irvine’s most inventive cocktails can be found at Center Hub, where mastermind Cameron Lang and team have come up with simply beautiful creations. Take the la chancla, a Mexican candy margarita made with blanco tequila, watermelon puree, tajin and a chili lollipop garnish, held on with the world’s smallest clothespin. Or the rock pops, basically a liquid alcoholic version of rock candy. And what better to pair with a quadruple burger than a gigantic mojito?Wrap things up with a cookie monster milkshake at sweet comforts, made with blue cookies ‘n’ cream ice cream [think about it!]. And after all this, you’ve only scratched the surface at TRADE Food Hall. Perhaps best to pace yourself across a few visits to take it all in. For more information, visit TradeFoodHall.com.Grimaldi’s Pizzeria Brings 100 Years of Tradition to New EraGrimaldi’s Pizzeria has served up New York slices since 1990, where it opened its first location under the Brooklyn Bridge. Their technique goes much further back, however, utilizing coal-fired brick ovens that encompass more than a century if pizza-making. Now, with nearly 50 properties across the US and several international projects in the making, Grimaldi’s has proven its ability to scale classic production while retaining a heartwarming vibe.The menu is somewhat of a rarity to the typical west-coaster: a full-service restaurant that’s almost entirely focused


on pizza and salad. Read: no pasta, no chicken wings, no oversize meatballs or other usual suspects you’d typically find at a family-style Italian joint. What this means is an In-n-Out kind of focus—limited menu, but each item is done very well. What this also means is that the kitchen doesn’t even have a stove. Those old-fashioned brick ovens are the lifeblood of the fishbowl-style kitchen, going through more than 200lbs of coal a day. The finished product is a classic New York-style crust, thin and crispy on the outside with an earthy element delivered from those coal ovens. And with a strong lineup of specialty pizzas and toppings for build-your-own creations, the choices are hardly limited. Corporate Executive Chef Cory Lattuca, a 15-year Grimaldi’s veteran, consistently churns out seasonal items to make the menu pop even further. Buffalo chicken pizza, anyone? Lattuca takes Grimaldi’s a step further with sweets and drinks. Somehow those ovens are rigged to make some mean cannoli and New York cheesecake [Oreo and sugar cookie crust?!?]. Add a strong lineup of beers, housemade cocktails and—of course—wines. Fun fact: Grimaldi’s makes its own house wine in Italy. Grimaldi’s has multiple locations nationwide. Hours can vary but hover around 11a – 10p Sun – Thu and 11a – 11pm Fri/Sat. Avg. Out-the-door price for split salad, split pizza and 1 – 2 drinks is ~ $30/person. For more information, visit GrimaldisPizzeria.comDavio’s Northern Italian Steakhouse Lays Roots in IrvineDavio’s Northern Italian Steakhouse is your classic friendly neighborhood steakhouse. White tablecloths, plush booths, servers lad in chef whites and fancy dessert carts put Davio’s on somewhat of an endangered species list in this day and age of modern chic, but with 25+ years of history on the east coast, this place is making big bets on comfort, coziness and iconic charm. Those 25 years, however, were built up with steakhouse grade hormone-free cuts, homemade pastas and a menu that brings timeless and new age dishes together. Davio’s 3,000-mile journey out west brought it to a business park in Irvine, where needless to say they’re killing it on power lunches and business dinners. But the experience goes much further, with corporate clientele coming back dressed down and with families in tow. The newest offering is Davio’s Sunday Brunch, which is picking up steam as a high-end weekend dining destination.If you’re looking to make your Sunday afternoon fun and fancy, with a feeling of privacy and seclusion, plus the unbelievably rare opportunity to actually make a brunch reservation, you just got a solid go-to with Davio’s. Ridiculous beef tenderloin benedict and a crab omelet with crab ‘impossibly everywhere’ are just a preview of how this steakhouse takes brunch to the next level, complemented beautifully with a bloody Mary cart complete with fresh bacon, jumbo prawns and virtually anything else you can put in a morning cocktail.The full Italian steakhouse experience is readily available at brunch as well, with hand-rolled potato gnocchi, fresh lobster rolls and of course an array of classic steak and seafood options. And whatever you’re craving, you owe it to yourself to start with the spring rolls. Far from your typical Far East dish, these variations are stuffed with Philly cheesesteak, Reuben, chicken parmesan and east coast specialties that allow Davio’s to show off its historic roots.Davio’s did adapt to SoCal quite well in its ambiance, finding a location with tons of natural light and an expansive patio. It makes it that much easier to enjoy another bloody Mary, glass of wine or craft cocktail. Then that dessert cart comes out and the hardest decision of the day is whether to go with the molten chocolate cake or the panna cotta. Make it easy on yourself and just get both. For more information, visit Davios.com/Irv.


By Max SolanoMax Solano is a principal mixologist

at Southern Glazer’s Wine & Spirits of Nevada and is considered one of the

most respected and premier authorities in the West Coast on all matters whisky. He also serves as a Spirits Judge at the coveted New York World Wine & Spirits

Competition, International Whisky Competition and world-renowned San Francisco World Spirits Competition.

Make Way For Rum Part 1

SPIRITS CONFIDENTIAL with Max Solano

~ Cheers!

Cane Juice vs. Molasses So, even up until today we deal with the same issue throughout the rum industry that the American whiskey industry has been heavily scrutinized for over the last decade. And, that is, lack of transparency, meaning brands that have not been very forthcoming to where they have sourced their product (if sourced), and at times how it has been produced. Another issue is age statements, which consumers are often obsessed and mesmerized by. This can be very misleading. Many consumers that don’t know any better are convinced that if a product is older, it automatically equates to being “better,” which is far from the truth. As I always state, “older isn’t better…better is better!” Of course, proper maturation is essential for an aged spirit. Too young, and a spirit will lack depth and well-roundedness, and the raw spirit’s characteristics will be very apparent. Too much age, and it will be bitter, astringent and a complete oak bomb that has lost a lot of its original character. In the whisky industry, it is a very common practice throughout the world that if a producer uses an age statement on its label, it is representative of the youngest whisky in that bottle. Unfortunately, in the rum industry, it’s quite the opposite. If a rum brand decides to put an age statement on its label, it simply means that only a small trace amount must be present. Think about it: Most rums are aged in warm and humid environments, which causes an accelerated rate of evaporation. So, if a rum loses upwards of 6%-10% or more per year due to “angel’s share,” how long will it take before the barrel becomes empty? In the case of single cask rums, where there is no blending of other rums involved, there can and will typically be a vintage date on the label indicating when the spirit was distilled and barreled and usually a second date indicating when it was bottled. So, it’s not too difficult to figure out the age of the rum if it’s not clearly stated on the label. Lastly, price points are a good indicator to how scarce or rare a rum could be. But, buyer beware! A rum producer, just like any tequila, Cognac or whisky producer, can very easily house their spirits into a fancy package that can very easily double the price. In next month’s issue, I have hand-picked several rums I think are not only exceptionally well-made, but are also exceptionally well-priced. In the meantime, have yourself a Hemingway (daiquiri) or two and kick back! The Vegas heat will be back in no time…

When one thinks of rum, there are many things that come to mind, right? Tiki cocktails? Island settings? Perfect tropical weather? Sugarcane? The Captain? However, rum has a very dark side to its history that, through colonization and the sugarcane industry, brought slavery into the Western World. Also, piracy and its legacy went together hand-in-hand with the rum industry for centuries. However, there is no disputing the relevance of rum and its impact in many different countries and global commerce over the last 300-400 years.So, what exactly is rum? Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation, and, typically finished in oak barrels for the maturation process. Cachaca, the national spirit of Brazil, is made from 100% fermented sugarcane juice, unlike most other rums made throughout the world, which use molasses, contributing an altogether different profile. Because the Portuguese were amongst the first countries to introduce sugarcane to South America, Cachaca is arguably the oldest spirit in the Western World. After the discovery of the Americas by Christopher Columbus, there was a major competition in full force for these unclaimed territories. Countries such as Portugal, Spain, England, France and the Netherlands competed to expand their global empires. Their influence, even up until today, is still very apparent in these Western countries. In the early colonial days of America up through the months leading up to the Revolutionary War, rum was the most commonly produced and consumed spirit, in large part due to how important its use was in the British navy. The British, always looking for more things to tax on, continuously raised tariffs on distilled beverages (particularly rum), making it more difficult to afford and causing more tension between the colonists and the British. Leading up to the Revolutionary War, the British navy blocked trade routes to the Caribbean making it difficult to import molasses. Eventually, this was the catalyst that helped segue American whisky into the limelight.Over the last two centuries, rum made a couple of comebacks onto the American scene. One was immediately following the repeal of Prohibition sparking the tiki cocktail craze, and the second began within the last two decades. But, this time around, a new category—luxury rum—crept its way into the drinking scene

as did a growing number of new companies sourcing and bottling these amazing gems. Add to this, many craft distilleries producing rum, as well as many new brands throughout the world. Lastly, factor in the value of rum, and this has me believing rum is going to be an even bigger player in the spirits industry.Where am I going with this? Historically, rum has always been perceived as an inexpensively produced spirit, most commonly used for mixing in cocktails. But now, higher-end and complexed rums are used for sipping enjoyment or for pairing with food or cigars like we do with fine aged brandy or whisky, which is

completely unchartered territory. Depending on whether a rum was pot distilled versus column distilled, cane juice versus molasses and its origin, where the rum was produced, its age, its aging environment, the types of casks used for maturation and the art of blending can create something so magical and memorable! On the flip side, yes, there are still very poorly produced rums, reminiscent of poorly produced moonshine, distilleries with very laxed practices and countries with less than stringent laws that regulate production. Then, we have producers that add sugar to their rum causing debate to whether it’s ethical.


Chef TalkChinese New Year: The Year of the Pig

By Chef Allen AschFeel free to contact Chef Allen with ideas for

comments or future articles [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.

Last month we celebrated New Year’s as stated in the Gregorian calendar which is based on a solar year. This month we are celebrating the Chinese New Year, also called the Spring Festival, which can fall anywhere from January 21st to February 20th. This is due to the Chinese calendar, as well as many other cultures’ calendars, that rely on the lunar calendar. The lunar calendar includes 13 months each with 28 days. When most of the world was using the Julian Calendar prior to 1752, New Year’s was celebrated on March 25th. The big change with the Gregorian calendar was the addition of a leap day and 11 days being dropped from the month of September. This year Chinese New Year occurs on Tuesday, February 5th. In the Chinese belief system, the Spring Festival is a ceremonial day to pray to God for a good planting and harvest season. People also pray to their ancestors, as they are treated like gods. The tradition of fireworks came about to ward off monsters and bad luck. This is also part of the reason that the invention of fireworks came from Chinese territories. Due to concerns about air pollution many Chinese cities have banned fireworks and many more have restrictions on them also. The Spring Festival is spread over 15 days and if you count New Year’s Eve when it starts it is 16 days. Traditionally it is family time and you’re not supposed to leave the house until January 5th. This is why many stores are closed during this time. Some of the rituals of New Year’s Day in Chinese culture include not being allowed to

shower on New Year’s Day or night and you’re not allowed to throw out garbage until the 5th of January. This is to make sure that you don’t wash/throw away any of the good luck that’s bestowed upon you. Akin to the garbage is the fact that it is taboo to cut hair, use scissors, say unlucky words and break things throughout the Spring Festival. Some of the foods associated with New Year’s in the Chinese culture are dumplings. Dumplings should be eaten every day and every meal during the Spring Festival. This is more prominent in the northern parts of China, while in the south people eat spring rolls or eggrolls instead. One of the most intertwined foods for the New Year are desserts. One dish sounds very familiar to the Chinese word for reunion and that is eaten commonly, another is a rice cake that symbolize success and a hybrid sponge cake/muffin which the Chinese word for the dish means get rich. Wine is another component of the Chinese celebration. The following are some foods associated with Chinese New Year. Eating fish is one of the most common foods eaten during the New Year celebration. The word fish in Chinese sounds like the word for surplus, and this is thought to bring about an increase in prosperity. Steamed fish is one of the most popular dishes and the type of fish you eat depends on what you were looking for in the upcoming year. Carp sounds like the word for “good luck,” so eating it is thought to bring good luck for the upcoming year. Catfish sounds like the word for “year’s surplus” so eating catfish might bring about surplus for the upcoming year. Eating two

different fish, one on New Year’s Eve and one on New Year’s Day, sounds like the word for surplus year after year. Different regions have different traditions in regards to the position of the fish and how much fish should be eaten, and left over, to bring surplus in the future. Chinese dumplings are another important component of the New Year’s diet. Chinese dumplings which were created more than 1800 years ago signify wealth. Different fillings for dumplings have different meanings. One year-round common filling is sauerkraut, but it is not eaten during the Spring Festival because it implies a poor and difficult future. A more common tradition is to eat cabbage and radish dumplings, which have a direct effect on the quality of one’s skin. Spring rolls get their name because they are traditionally eaten during the Spring Festival. Glutinous rice cakes are thought to bring a higher income or position for the person eating them as the Chinese name for these cakes sounds like the word that means getting higher year by year. Another common food is sweet rice balls, where the pronunciation of the Chinese name is associated with reunion and being together. This helps with family togetherness. One of the common foods associated with the New Year is longevity noodles, which are longer than normal noodles and symbolize a wish for longevity. There are many fruits that are eaten during the Chinese New Year. Most of them are round and golden in color which symbolizes fullness and wealth. Tangerines and oranges are believed to bring good luck and fortune.

•Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants

•Owned and operated by a former chef with over 20 years of experience

•Custom packed Herbs and Spices

•Custom Spice Blends

•Private labeling

•Now Certified Kosher


BIG NEWS

Derek Stevens, D and Golden Gate co-owner, revealed the 777-room Circa Resort & Casino expected to open December 2020 where the Las Vegas Club once stood with six roof-top pools, a three-level sports book, the Vegas Vickie sign and Garage Mahal integrating ride sharing.Opening mid-2020, Downtown Grand will add a third hotel tower on the east side of the property with seven guestroom floors adding 495 rooms.Historic Bonnie Springs, a tourist attraction since 1958 in Red Rock Canyon, is being sold to home developers. Over the years the destination added a restaurant, petting zoo, Old Town and much more.

ENTERTAINMENT HIGHLIGHTS

The new international production, “Celestia,” written and directed by Sasha Ivanov, debuted in the black-and-white tent next to the Stratosphere with a troupe of 32 multi-cultural performers.Another international show “Fuerza Bruta” with a global track record will be visiting the technologically advanced tent outside the Excalibur for a six-month limited engagement with preview shows March 4-6. Musical chairs…Wayne Newton moved from the 250-seat Windows Showroom at Bally’s where he’s been since April 2016 to another intimate room: Cleopatra’s Barge inside Caesars Palace with his show “Wayne Newton: Up Close & Personal.” “Xavier Mortimer’s Magical Dream” moved from Planet Hollywood to Windows Showroom with a new 6 p.m. show time.“Legends in Concert” will continue as the longest-running show in Las Vegas when it debuts at its new home at the Tropicana on Feb. 11.Comedian-actress Mo’Nique has her first Strip residency at SLS with “Mo’Nique Does Vegas” in The Sayers Club through Feb. 28. Canadian singer Sarah McLachlan will return to the Strip for the first time in more than eight years April 24, 25-27 at Wynn in the Encore Theater. Kenny Loggins will make his second headlining engagement there March 27-30.

Brett Young, 2018 ACM New Male Vocalist of the Year, will stop at The Joint at Hard Rock Friday, March 22.Jeff Civillico continues another two years with his “Comedy in Action” show in the Anthony Cools Showroom at Paris through 2020. Earth, Wind & Fire will return to The Venetian Theatre for a six-show limited engagement from March 20 to 30.The free Las Vegas Bluegrass Festival with bluegrass and Americana bands will be held Saturday, March 23 from 2 to 8 p.m. at Centennial Hills Park.

DINING ITEMS

Sadelle’s, SoHo’s vintage-style restaurant from Major Food Group, opened in Bellagio overlooking the resort’s conservatory with all-day dining daily 6 a.m. to midnight.Diablo’s Cantina, which was taken over by the Eataly dining destination at Park MGM, has a new home at the Luxor in space formerly occupied by Tacos & Tequila.Smoked Burgers & BBQ opened at The Forum Shops at Caesars with a twist to BBQ favorites and West Coast flare.URBANeats Market catering to folks on-the-go opened inside Allure Las Vegas. Early part of 2019, Big Whiskey’s American Restaurant & Bar will open its first location in the West in Town Square. Blue Ribbon Sushi Bar & Grill opened inside Red Rock Resort with an all-new Japanese-style restaurant and bar featuring an indoor and outdoor dining experience, and beer garden known as Kanpai Garden. The Stratosphere’s Top of the World restaurant on the 106th floor has a remodeled dining room, new food and wine menus and redesigned lobby. As part of the Palms renovation, Mabel’s BBQ created by Food Network star and James Beard Award winner Michael Symon is a new eatery on the casino floor. James Beard-winning chef, Marc Vetri, opened the second iteration of his well-known Vetri Cucina of Philadelphia on the 56th floor, which was formerly the French restaurant Alizé. Bobby Flay will open his new seafood dining spot Shark in March at the Palms.

Beaumont’s Southern Kitchen opened at Texas Station in North Las Vegas serving an array of BBQ along with beer and bourbon. American gastro-style pub Therapy downtown, which opened mid-2015, was acquired by budding entrepreneur, Chris Morganelli.

ABOUT TOWNInstagram-worthy, cartoonish pop-up White and Black art display installation, ‘Til Death Do Us Part, opened for official wedding ceremonies in the Palms. Pop Vegas will be a trailblazing exhibition space opening at The LINQ Promenade designed to house a rotating lineup of changing exhibitions themed around pop-culture topics and trends.

Tim Burton will stage an exhibition of his original fine art in the United States for the first time in nearly a decade at multiple locations inside the Neon Museum Oct. 15-Feb. 15, 2020.The 50-foot Strip-side rainbow-colored staircase outside the Fashion Show mall is a three-dimensional painted installation titled “Colors That Speak to a United City.” Doughp (pronounced “dope”) will open a new store in spring at Miracle Mile Shops at Planet Hollywood. Indochino, the global leader in custom men’s apparel, opened its first Nevada showroom at Fashion Show. Through April 28, the Bellagio Gallery of Fine Art is presenting two installations by renowned artist Yayoi Kusama, Infinity Mirrored Room and Narcissus Garden.Discovery Children’s Museum will explore outer space with its upcoming “Alien Worlds and Androids” exhibit running Feb. 9-May 5. The “Top Secret-License to Spy” exhibit will follow May 25-Sept. 8. The 50th Annual World Series of Poker tournament May 28-July 16 at the Rio will have a brand-new event “Big 50” with a $1 million first-place prize running May 30-June 2.

Brett’s By Jackie BrettJackie is a freelance public

relations specialist and writer specializing in the Las Vegas

entertainment and travel scene. Her writings have

appeared in magazines and newspapers nationwide and

on numerous websites. Email: [email protected]


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

Alice Swift has been writing Wine Talk since 2011, and has a passion for education and hospitality/

F&B. In 2016, she obtained her Ph.D. in Hospitality Administration from UNLV and moved from the “ninth island” to the island of Oʻahu. She now

works for Kamehameha Schools as an instructional designer/project manager, and teaches part-time for

UNLV’s William F. Harrah College of Hospitality. See more at www.aliceswift.com.

By Alice Swift

Xīn Nián Kuài Lè! Or, as you may be more familiar with, Happy (Chinese, or Lunar) New Year! This year the Lunar New Year lands on February 5. It is the Year of the Pig, the animal that represents good fortune (in wealth as well as overall good luck), honesty, and symbolizes a sincere, hardworking and truthful person with a love for life. With the Lunar New Year right around the corner, I thought this would be a great month to share on a couple Chinese New Year eating traditions my family partakes in, along with wine recommendations to go with them. Being Chinese (from Taiwan) myself, there are a few traditions that I try to follow on the eve of Chinese New Year to bring about good luck for the coming year. Did you know there is a LONG list of traditions that people follow for the Lunar New Year starting from the week prior up till 15 days after? Everything from house cleaning and signage, to the food eaten, there are customs galore. Don’t forget many children’s favorite too, the giving and receiving of hóng bāo (red envelopes) filled with money from the elders. One of the most important traditions that many families in Asia will maintain is the annual family gathering on New Year’s Eve. Near or far, family members will come together to have a home cooked meal, with strategically selected dishes with auspicious meanings behind each one. Below are two of my staple Chinese New Year foods (that I also eat year-round because I love them so much!): Chinese Dumplings (Jiǎo Zi)

One of my all-time favorite foods to eat is jiǎo zi, or dumpling. There are many variations around the world that you might be familiar with–Gyoza in Japan, Mandoo in Korea, and Potstickers (directly translated from the Chinese term guō tiē) in the United States. Dumplings are one of the regular food items in my refrigerator, and probably one of the only foods I could eat meal after meal without ever getting tired of them! Dumplings have been around for thousands of years (as early as the Ming and Qing Dynasties). They typically consist of a flour-based wrapper filled with ingredients like pork, cabbage, garlic and Chinese chives, folded up with a pleated patter, and cooked in in a variety of ways such as boiling, steaming and pan/deep frying. As part of ringing in the Lunar New Year, Chinese traditions include the family getting together to prepare, make and eat of dumplings on New Year’s Eve. Dumplings represent wealth, and are similar in shape to the traditional gold/silver ingot currency used in ancient times. One tradition that goes along with the eating of dumplings (and one that I try to do every year) is to place a coin in one of the dumplings that is being prepared for the meal. Whoever finds that special dumpling will have good fortune and prosperity in the new year.

Beverage Pairing: Because of the strong aromas and flavors of garlic and Chinese chives in the dumplings, one option to complement them is a light to medium bodied beer. My fridge staple beer is Stella Artois from Belgium, but I enjoy the occasional Sapporo or Kirin Ichiban Japanese beers as well. This pairing works well, especially if the dumplings are prepared in the pan-fried style (my favorite!). Fish (Yú)

Fish is another must-have for a proper Chinese New Year’s Eve dinner. Similar to the dumplings, the homophone of the Chinese word for fish also means surplus, or fortune. There is even a saying to pair with the dish, (nián nián yǒu yú), which means “may you have good fortune and surplus year over year.” Typically in restaurants you will see the typical whole fish dishes, and one of my favorites to prepare is steamed whole fish with ginger and green onion (Cantonese style). Beverage Pairing: The flavor of this dish is quite aromatic and pungent because of the green onions (scallion) and ginger, therefore, an equally powerful beverage is needed for a good pairing. The first thing that comes to mind is an aromatic, high acid white wine, perhaps from France’s Loire Valley. You can’t go wrong with a crisp, aromatic Sauvignon Blanc, such as the de Ladoucette from the Pouilly Fumé appellation. I hope everyone has a wonderful Lunar New Year, and best wishes to everyone for a year of good fortune, prosperity, health and happiness. Until next month, Cheers~! Alice * All beverage recommendations are available either in-store or online

at Total Wine & More, and all beverage images are sourced from https://www.totalwine.com

Chinese New Year Food Traditions with Beverages Pairings

Imag

e C

redi

t: M

oalo

uch

Seim

hciu

a 20

[CC

BY-S

A 4.

0], f

rom

Wik

imed

ia C

omm

ons

Imag

e Cr

edit:

Tsa

olip

hoin

[CC

BY-S

A 3.

0], f

rom

Wik

imed

ia C

omm

ons


EVENTS AD INDEXChocolate and wine will certainly be on the mind come mid-February, but an array of food and drink festivals are sure to bring much more than that. Check out some featured events across Southern California below.

2/17: Meet the Makers San Diego. Cooking demonstrations from notable San Diego chefs, followed by a tasting experience, are part of the national tasteMAKERS series. WatchTasteMakers.com

2/23 – 24: Santa Monica Wine Fest. Three separate 3-hour tastings are set to take place over this wine-filled weekend. Proceeds will benefit the Surfrider Foundation, a foundation dedicated to the protection and enjoyment of the world’s ocean, waves and beaches. Barker Hangar, Santa MonicaSantaMonicaWineFest.com

3/1: Great Wines of Italy 2019. Wine critic James Suckling has hand-picked nearly 90 Italian wineries to pour some of their top selections for guests at this evening event. SLS Hotel, Beverly HillsJamesSuckling.com/event/great-wines-italy-2019-beverly-hills

3/2: Napa in Newport. Celebrity Chef Casey Thompson is set to prepare a multi course pairing menu, accompanied by a number of prestigious wines. Monarch Beach Resort, Newport Beach.CureduChenne.org/napainnewport

3/7: Planned Parenthood LA Food Fare. This annual event has been ranked among the top food and drink events in Southern California, and celebrates its 40th year showcasing some of the city’s top restaurants and drink purveyors. Proceeds benefit Planned Parenthood Los Angeles. Barker Hangar, Santa MonicaPPLAFoodFare.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

Al Dentes’ Provisions page 23 [email protected] 702-642-1100

Big Dog’s Brewing Company page 7 www.bigdogsbrews.com 702-368-3715

Ferrari-Carano page 2 Vinyards & Winery ferrari-carano.com

Jay’s Sharpening Service page 10 www.jayssharpening.com 702-645-0049

Keep Memory Alive page 20 Event Center kmaeventcenterlasvegas.com 702-263-9797

Riedel page 27 riedel.com

Rodney Strong page 28 Estate Vinyards www.rodneystrong.com

COLOR UP YOUR LIFE!RIEDEL.COM

CA

BER

NET

foley family wines - socalfnb.s3-us-west-2.amazonaws.com · foley family wines partners with...

Documents