socal october 2015

for more photos amp stories visit

ww

wsocalfnbprocom

October 2015 I The SoCal Food amp Beverage Professional 3wwwsocalfnbprocom

14

18

22

CONTENTS AND COMMENTSFROM THE PUBLISHER MIkE FRyER

WELCOME TO THE OCTOBER ISSUE OF THE SOCAL FOOD amp BEVERAGE PROFESSIONAL your comments and suggestions are invited and welcomed so we can see where and how we can continue to improve and strive for perfection Thank you and please enjoy this issue

ON THE COVERhellipTHE PASSING OF CHEF KERRY SIMON WAS FELT BY THE ENTIRE FOOD amp BEVERAGE COMMUNITY including ourselves at The Las Vegas Food amp Beverage Professional where we first met Kerry in 2002 and have enjoyed years of association with him and his contributions to the development of the Food amp Beverage Industry We have featured kerry in a number of past issues and kerry graced our cover on the April 2009 issue where his life amp career were highlighted kerry was a celebrity chef who was comfortable donating his precious time to charitable causes especially when it came to feeding and educating children kerry will be missed

8 IS DEDICATED TO SOUTHERN WINE amp SPIRITSrsquo TRIBUTE TO 9-11 which every year is held on the grounds of Southern Wine amp Spiritsrsquo Las Vegas offices and invites emergency responders from the police and fire departments In this manor Southern Wine amp Spirits employees have a chance to show their respect for the lives lost during 9-11 in New York where many SWS employees have friends and family

THE BACK COVER OF THE OCTOBER ISSUE CELEBRATES THE LAUNCH OF LAS VEGAS LAGER a Big Dogrsquos brew created by Brewmaster Dave Otto and distributed by Southern Wine amp Spirits This exciting collaboration offers both locals and visitors a local brew that is an easy drinking beer for both the hotter days and the cooler season that wonrsquot fill you up Currently available on tap and in cans you should give it a try wwwbigdogsbrewscom

Page 4

Hot Off the Grill

Page 6

Whatrsquos Brewing

Page 8

West Eats EastmdashSavory Taste and

ldquoUnamirdquo

Page 9

Food for Thought

Page 10

For the Love of the Craft

Page 13

Wine Talk

Page 14

Whatrsquos Cooking

Page 15

5 Crowns in Del Mar

Page 16

Taste of Laguna Beach

Sponsored by the Laguna Beach

Chamber

Hosted at Tivoli Too

Page 17

Community Relations for Todayrsquos

Restaurants

Page 18

Southern Wine amp Spirits of Nevada

Salutes Those Who Paid the Ultimate

Price on 9-11-2001

Page 20

Brettrsquos Vegas View

Page 21

Hungry for PR

Page 22

COVER FEATURE

Celebrity Chef kerry Simon Passes

Away in Las Vegas at Age 60

Page 24

Product Spotlight

Page 24

Government Cracks Down on

Non-Transparent Environmental

Claims

Page 26

Human Resources Insights

Page 27

The Bottom Line

Page 28

American Culinary Federation

Chefs Of SoCal Chapter Page

Page 30

Events

Ad Index

Page 30

Book Review

4 The SoCal Food amp Beverage Professional I October 2015 wwwsocalfnbprocom

Karen KunzGraphic Designerkarenkunzlvfnbcom

Bob BarnesEditorial Directorboblvfnbcom

For all Website inquires contactinfosocalfnbprocom

Adam RainsBeverage Editoradamrainslvfnbcom

October 2015Mike FryerSr EditorPublisherThank you for joining us in this issue of The SoCal Food amp Beverage ProfessionalFor any questions or comments please emailmikesocalfnbprocom

Juanita FryerAssistant To Sr EditorACF Chefs LiasionJournalistjuanitafryerlvfnbcom

The Las Vegas Food amp Beverage Professional

lvfnb

CONTRIBUTING STAFF

The SoCal Food amp Beverage Professional welcomes letters to the editor We are always striving to improve this publication and would like to know your comments and thoughts Herersquos your chance to be heard Send your comments to mikesocalfnbprocom and they may be published in next monthrsquos issueNOTE All submissions become the property of The SoCal Food amp Beverage Professional

The SoCal Food amp Beverage Professional303 Broadway Ste 104-40Laguna Beach CA 92651

wwwsocalfnbprocom

JournalistBen Vaughn

Journalist Good for SpooningLeAnne Notabartolo

Journalist East Eats West

K Mike Masuyama PhD

PhotographerAudrey Dempsey

Journalist Chef Talk

Allen Asch

Journalist Linda Duke

JournalistHeidi Rains

Journalist HR Insights

Linda Bernstein

Legal Editorial AdvisorAndrew Matney

JournalistsScott amp Elaine Harris

Accounting ManagerMichelleSan Juan

Journalist Brettrsquos Vegas View

Jackie Brett

Journalist Whatrsquos BrewingDavid Mulvihill

Journalist Food for Thought

Les Kincaid

JournalistHungry for PR

Jen Morris

Journalist Mitchell Wilburn

Journalist Green Restaurant Association

Michael Oshman

Journalist Wine Talk

Alice Swift

SoCal Journalist Lisa Matney

JournalistThe Bottom Line

Ben Brown

PhotographerBill Bokelmann

PhotographerJoe Urcioli

SoCal JournalistMargie Mancino

Master SommelierJoe Phillips

HOT OFF THE GRILL

THE JOY OF SAKE COMES TO LAS VEGAS FOR THE FIRST TIME and is an immediate success Jointly assisted by Southern Wine and Spirits this yearly event is the largest sake tasting outside of Japan and included tastes of about a dozen local Asian-inspired restaurants to help balance out the tasting We were delighted to catch up with Vice Consul Shinsuke Mochizuki from the Consulate General of Japan in San Francisco who was in Las Vegas to support Japanese sake brewers and exporters

GLOBAL GAMING EXPO (G2E) has just completed its yearly gaming show the largest in the world which draws industry professionals from gaming properties around the world and the suppliers to this huge and growing industry Several years ago the organizers realized the importance of food amp beverage within the gaming industry and established FampBG2E where Las Vegas Food amp Beverage Professional has been a major supporter since the beginning LVFNB Pro was fortunate to catch up with Vino Las Vegasrsquos Elaine Harris to compare notes

CHEF KERRY SIMON PASSES AND LEAVES A LEGACY BEHIND HIM We lost one of our most beloved chefs recently to a rare brain disease Multiple System Atrophy or MSA after a two year downhill fight Kerry will be remembered by his friends and associates not only as a creative chef but also as a celebrity you could call on when creating a fundraiser including SOS-Taste of the Nation and Three Square where Kerry donated a lot of his precious and limited time


whatrsquos BREWINGSanta BarbaraA couple of issues back we talked about weekend coastal destinations north of LA County leaving off with Carpinteria and teasing the next area north Santa Barbara

If you are reading this early October 2nd and 3rd are slotted for The Brewhouse Santa Barbararsquos 10th annual Oktoberfest Word from Head Brewer Pete Johnson ldquoItrsquos always the best party in town as we transform our parking lot into a German beer hall complete with drinking tent 12 piece tuba band called Oktubafest real German glassware food games and prizesrdquo The beer pouring station will be filling liter steins of traditional Oktoberfest Marzen brewed by Pete and team In addition his Vixen Weizen and a roggen bier will be featured and other German beers will also be flowing The Brewhouse is located on the south side of the 101 on Montecito

Nearby The Brewhouse is Santa Barbararsquos extension of Buelltonrsquos award-winning Figueroa Mountain Brewing With Tuesday night quiz nights firkin Fridayrsquos and live music Friday through Sunday there is more than beer to go for

On the north side (of the 101) about five minutes away is Brian Thompsonrsquos Telegraph Brewing Company on North Salsipuedes Street Telegraph has a beautiful tasting room where you can expect extraordinarily crafted beer from this multiple Great American Beer Festival award-winning brewer

Relative newcomer Pure Order Brewing Company is just a block away on North Quarantina Street Opened in 2014 Brewmaster James Burge and familyrsquos brewery is on this reporterrsquos list of brewery visits the next time in Santa Barbara Also on that list is a revisit to Santa Barbara Brewing Company on State Street one of the first Santa Barbara brewpubs Word has it that the current brewer is creating some nice product

One of the first brewing gigs for Eric Rose (also GABF decorated) was at Santa Barbara Brewing Company long before he and his family opened Hollister Brewing Company a few minutes north in Goleta He typically has over 15 house-brewed beers on

tap ranging from his kolsch-style Beachside Blonde on one end of the spectrum to a number of IPA variations on the other with alts hefes browns and porters in-between A full menu of a wide range of conscientiously prepared dishes can also accompany your liquid fare Itrsquos once again time for Hollisterrsquos football Sundays with NFL package on 7 wide screens If you arenrsquot a football fan the comfortable sea-air patio has Sunday drink specials breakfast and complete menu including Chorizo and Egg Tacos the Hollister Scramble Huevos Con Chile Bacon Egg amp Avocado Sandwich Mushroom amp Goat Cheese Frittata and more

San Diego ContinuedSecond Chance Brewing Company

For those of you that have been around the San Diego craft beer scene for some time you are likely familiar with Rock Bottom Restaurant amp Brewery in La Jolla and the beers of Great American Beer Festival and World Beer Cup award-winning Marty Mendiola After 17 years at Rock Bottom Marty left and recently opened his own brewery with business partner Curtis Hawes Second Chance Beer Company is a new opportunity for Marty and team to shine and put forth some great beer in an area of San Diego that could definitely use more quality beer destinations Second Chance is located just south of Rancho Bernardo in the Carmel Mountain area of

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 as well as

Southern California for Southwest Brewing News Contact him at

dbrewhillgmailcom

San DiegoWersquoll talk about Abnormal Beer Co

(Rancho Bernardo) next issue as well as LA and Orange County

Green Flash Brewing Company

Mike amp Lisa Hinkley opened their original Green Flash Brewing Company facility in Vista in 2002 in a property now occupied by Latitude 33 Chuck Silva joined as Brewmaster in 2004 developing most recipes including West Coast IPA which became the breweryrsquos flagship beer This beer put the brewery on the map and eventually prompted the move in 2011 to its current Mira Mesa location a 45000-square-foot facility that dwarfs the original location Green Flash is currently building an East Coast brewery in Virginia Beach Virginia expected to open sometime in 2016

Its more-recent acquisition of Alpine Brewing Company another great-beer San Diego County brewery that also began in 2002 now finds many Alpine beers also brewed on premises On recently touring the facility it was good to see additional equipment (ie hop-back) purchased so the brewery can stay true to the way Alpine beers have traditionally been brewed [Note Alpinersquos popularity and inability to keep up with demand ultimately led to the agreement for its purchase by Green Flash] In the 4000-square-foot tasting room and beer garden you can enjoy up to 30 Green Flash beers on tap at reasonable prices Green Flash also has its own house-branded gastro food truck In another issue we can talk about Cellar 3 in Poway home to the barrel-aged and sour beers of Green Flash


West Eats EastmdashSavory Taste and ldquoUmamirdquo

By K Mike Masuyama PhD

Traditionalyet New

A golden color white soy sauce

No burnt dark soy sauce flavor

No darkening color in cooking

Remarkable for sea foods veggies pasta

fusion and natural foods

Perfect Soy Sauce Flavor

without the Color

wwwwhitesoysaucefoodcom

As agreed today there are four basic taste sensations sweet salt sour and bitter If sweet it is good for energy for our body Milk is sweet (lactose but not sucrose or glucose) which is good for a baby to suck for growth Salt we need to sustain life because we have evolved from the sea with salty blood Sour is a sign of spoilage or immaturity to avoid If bitter stop eating because poisonous things often taste bitter In my

flavor chemistry dogma stimuli of these four senses are electronically transmitted through the nervous system along with the others of aroma flavor mouth-feel and after-taste to the brain where they are processed together with eating atmospheres and memories to determine instantly if savory or not This savory taste can be also expressed by the words of delicious tasty palatable appetizing relishing toothsome luscious flavorsome zesty gusto and so on depending on occasions Such taste sensations may have evolved in a due development course of our human species Homo sapiens which enables to accommodate more stable food supply through selection production and preparation of everything that can nourish us Other animals may have a part or none except for filling empty stomachs instinctively with edible available stuffs

In this Umami theory the fifth taste sense is claimed to exist on the tongue in addition to the four It perceives an agreeable taste sensation which is transmitted along with others to the brain where the same sensory evaluation process takes place for judging the overall taste of savory or deliciousness This fifth taste sensation is defined as Umami However Umami is not savory taste itself the theory says It may be asserted as a key stimulus to induce coordinate and determine savory or deliciousness in the brain I interpret The term ldquoUmamirdquo is adopted for this particular first note because of no appropriate word available in our flavor vocabulary Though this term evokes some confusion because of its synonym in Japanese and also not the widely recognized nature

The Umami theory was born in the land where many things were preferred to be elaborated and when the western civilization and culture were flowing in at the turn of the last century The most similar idea to it is ldquoOsmazomerdquo by Brillant-Savarin (The Physiology of Taste Jean Anthelme Brillant-Sarivan 1826 Translated amp edited by MFK Fisher Vintage Books NY 2011) Osmazome is the matter preeminently from red meat soluble in cold water while Umami comes from omnivorous sources The substances to provide Umaimi are some amino acids in a sodium or potassium salt form like glutamate as well as nucleotides like inosinate or guanylate This fifth taste sensation may contribute to satisfying the desire for intake of the constituent blocks of our body building or maintenance component protein Upon the tongue these substances are said to spread over the entire tongue surface linger for some duration and secrete more saliva sending a signal of the Umami sensation to the brain Since Osmazome also consists of some these compounds both theories may lie on the similar basis except for the different reacting sites Umami on the tongue Osmazome in the brain The foods which contain Umami or Osmazome substances are both perceived as savory or delicious eventually

Edible matter is composed of naturally occurring chemical components Many food and beverages which contain Umami substances naturally existing or added in preparation visible or invisible on the labels have been sold and consumed all over the world The Umami substances have threshold values which are the lowest contents to sense as Umami At the same time any food component must be less than excessive or out-of-balance to avoid unpleasant unsafe consequences This theory needs to be educated to us in our language As science advances an old concept could be up-dated or renovated accordingly For more of the theory visit wwwumamiinfocom

Mike Masuyama is a bi-cultural science-technology-business consultant He earned a PhD in Food Science

at Cornell University is involved in teaching research and business in major-beer micro-beer soft drinks

sake sea salt rice white soy sauce and other areas both in Japan and the US and has published several books

and dozens of articlesldquoAsk Doctor Sakerdquo was his last series in this journal

A savory taste is traditionally created by either dried Shiitake mushroom Komb kelp sea-veggie cured-dried Bonito flakes dried sardines dried scallops or their combinations in Japan In old days these dried goods were exported to China for their cuisine particularly at Buddhism Zen temples for an exchange of advanced civilized cultural goods and technology During the last 20-30 years Japanese food RampD along with manufacturers have been extensively promoting a theory of the good taste in a term of ldquoUmamirdquo The term floats in our food academic conferences or trade shows but it seems to not be fully recognized yet As sushi or the Japanese traditional cuisine Washoku spreads in our market we would encounter more often Umami claimed as a key tasty character of the ethnic cuisine or foods Here is the Umami theory in my interpretation in our food culture based on my visit to the Umami Information Center in Tokyo last June


By Les Kincaid

Les Kincaid is a food wine and golf expert and cookbook author He hosts the

nationally syndicated wine radio show Wines Du Jour each Thursday from 7 to

8 pm You can enjoy his website or his broadcast at wwwleskincaidcom

lesleskincaidcomwwwfacebookcomleskincaid

wwwtwittercomleskincaid

FOOD FOR THOUGHT

Is There a Good Winefor Cooking

If you are going to cook with wine (and I recommend you do) the first and most important rule of thumb is cook only with a wine you would drink I donrsquot mean go out and buy a Chateau Lafite-Rothschild to make Beef Stroganoff But if the wine is OK to drink itrsquos OK to cook with The wine to avoid is so-called cooking wine located in the supermarket near the vinegar Irsquod rather use the vinegar ldquoCooking winerdquo is first a poor quality wine packaged so it can be priced higher than it should be and second a wine to which salt has surely been added either to prevent you from drinking it straight or to ldquohelprdquo in seasoning Avoid it even if it means not using wine at all

So to start I would suggest using a very mainstream white andor red to cook with As you get more accustomed to using wine as an ingredient in your creations you can start

grain spirit (ie extra alcohol) has been added to the initial wine before a very long aging This extra alcohol helps in the preservation of the wine and helps develop some of the complexities through the increased aging Each of these wines has individual categories that range from delicate and dry to sweet Be careful when choosing one for cooking You wouldnrsquot want to use a sweet sherry in a dish where you wanted a dry one These wines because of their increased aging develop intense flavors Some sherries have a nut-like quality from the aging Ports can be sweet and good for fruit dishes or desserts Vermouth differs in that assorted herbs and spices have been steeped in the wine giving it a very unique flavor and I use it a lot A dry Vermouth would be good in place of a white wine A sweet Vermouth would be a great addition to a fruit dessert that has a hint of herbs in it

to play around with which wine you want to use You could buy an extra bottle of the wine you are planning to serve with dinner and use it in the dish Or you could get more creative How about using a Sauvignon Blanc known for its herbaceous quality as a wine in a dish highlighting herbs Zinfandels have a berry or cherry character which would be a nice background to a fruit sauce for duck A buttery Chardonnay is the perfect base for a beurre blanc The more you learn about the characteristics of your favorite wines the more creative you can be with how you cook with them

There is one more class of wines for cooking that donrsquot fall into the red or white category These are fortified wines such as Sherry Port and Vermouth The reason they are called fortified wines is that an additional neutral

2 cups pearl onions34 cup all purpose flour12 teaspoon salt12 teaspoon white pepper1 whole chicken cut into 8 pieces2 teaspoons olive oil1 rib celery chopped1 medium carrot chopped1 teaspoon sugar12 pound mushrooms sliced4 slices bacon cut into 14-inch bits

2 teaspoons canola oil14 teaspoon dried tarragon crushed14 teaspoon dried thyme crushed1-12 cups dry vermouth2 tablespoons fresh chives chopped

To peel the pearl onions bring a small pan of water to a boil Cut a small x in the bottom of each onion Blanch the onions for 3 minutes Drain and rinse under cool running water Trim off the stems The skins should slip off easily

Set the onions asideMix the flour with the salt and white

pepper Dredge the chicken in the flour shaking off excess

In a large flameproof casserole heat the olive oil over medium heat Add the pearl onions celery carrot and sugar Cook slowly until the onions begin to brown and caramelize about 4 minutes Stir in the mushrooms and cook an additional minute

Remove the vegetables from the pan and set aside Brown the bacon then remove from the pan and set aside with the vegetables Add the canola oil to the pan with the bacon drippings and heat over a medium-high flame When the oil is hot brown the chicken on all sides about 6 minutes

Return the vegetables and bacon bits to the pan with the chicken Crush in the tarragon and thyme and pour in the vermouth Bring the liquid to a boil Cover and simmer on low for 30 minutes

Remove the chicken and vegetables to a serving platter Pour the sauce over the chicken and serve sprinkled with the chivesServing SuggestionCook 12 pound of pasta such as fusilli or penne until al dente Drain and when the chicken has finished cooking stir the pasta into the pot and mix thoroughly with the sauce Serve the chicken pieces on a bed of pasta and sauce

Yields 4 servings

Coq Au Vin

10 The SoCal Food amp Beverage Professional I September 2015 wwwsocalfnbprocom


By Adam Rains

Adam has a true passion for food wine beer amp spirits He is a barman

at CarneVino a brand ambassador for Brooklyn Brewery and a long-time

cocktailian Adam strives to learn every day and during his career hersquos studied at SDSU USBG BarSmarts International

Sommeliers Guild and the Certified Cicerone Program His mantra with both

food amp cocktails is ldquofresh is bestrdquo

Steve Schneider is on quite a ride From his military service to bar apprentice bartender to principal bartender at one of the most iconicinfluential bars in the world Employees Only in NYC Never one to rest on his laurels hersquos on a constant quest to better himself and his craft With his own brand of ldquono-holds barredrdquo barroom enlightenment Steve is now taking his show on the road to spread his impassioned message about guest service and the elevation of good times When he is not traveling or behind the bar Steve can be found live on the internet with his podcast The Steve Scheider Show I caught up with him one afternoon and we discussed working flair Aussie banter and bartending in the third dimensionhellip

You were just in Australia What were you doing there and how did you like itI was judging the Bacardi Legacy cocktail competition It was the countryrsquos semi-finals It was awesome We whittled it down from 15 to 3 and then theyrsquoll have final a showdown in February in San FranciscoHowrsquos the Australian team as far as cocktailsTheyrsquore the best man I love them Theyrsquove got great humor theyrsquove got great chat and theyrsquore just really good at what theyrsquove been doing Theyrsquore among the elite For me in the cocktail world

therersquos Japan America London and then therersquos Australia I think theyrsquore all just top tier countries You have an informative and successful podcast Whatrsquos the main message you like to spreadWhen it comes to the broadcast I just do that for my own good to keep track of what Irsquom doing Irsquove been lucky enough to have 40000 people listen in but if nobody listens itrsquos nice therapy for me and it helps me communicate behind the bar and in giving presentations With my message if I can help somebody by talking about what I do every day Irsquom super humbled by that to say the least but itrsquos very fulfilling to give backAt EO yoursquove employed a version of ldquoworking flairrdquo for some time What are the benefits of performing flairIf theyrsquore here to watch me Irsquom going to give them something to look at Itrsquos a bunch of different skill sets that I try to master because I want to be good at my job And if I can provide a little bit of spark a little bit of something that they may not have seen before or something theyrsquore not used to whether it be a great cocktail whether it be a simple tin spin flat back toss a shake a stir a throw a flame zest or just simply popping open a beer and taking their money and moving onto the next Whatever it is Irsquom going to be able to do it I learned how to make spheres out of olives and I learned how to do all the molecular stuff too Itrsquos all part of the same vein How has flair helped you behind the barYeah man it helps me with all my coordination and my ability to just maneuver bottles and maneuver tins and be able to look like theyrsquore all an extension of my body All my tools are an extension of my body and flare helps me do that It helps me with my coordination Thatrsquos why I do it Irsquove got so much respect for flair bartenders itrsquos hard work bro Cocktails It took me 10 seconds to lean to make a negroni It took me weeks and weeks or

months to learn how to flip strip bottles Have you had any negative reaction from the ldquococktail nerdsrdquo that you are doing flairEvery time I post something about flair like a cool videomdashwhether it be exhibition or workingmdashtherersquos always some jerk that comments ldquoWell can he make a good drinkrdquo The biggest mistake a bartender can make is think that their style of bartending is the one and only way Therersquos many different bars out there Irsquove worked from clubs to fine dining to upscale cafes to cocktail joints Irsquom working it all and the more you do this the more you just feel a respect for other people I do get backlash from cocktail nerds but I donrsquot care Once again I care about what I do and if I want to learn how to do some working flair thatrsquos going to help me out and create my own style then I donrsquot give a shit what anybody else saysIn your mentor Dushan Zaricrsquos book Speakeasy it says that a bartender should be ldquoone part mixologist one part rock star and one part sagerdquo Would you agree that flair is a natural progression of a ldquorock-starrdquo bartender I call it three dimensional bartending Mastering all Even the cocktails that we make have a beginning a middle and end touch your tongue at all different sides And with the bartender sage mixologist rock star The sage is the team player and very professional To him every shift has an end and he is the positive guy who will work well with the team and knows the business And then therersquos the mixologist the guy who knows his cocktails and knows his recipes and is basically a walking encyclopedia of techniques and spirits and all this stuff Itrsquos knowing how to make a bunch of different drinks for people And then of course the rock star The guy who likes to maintain the party and the showmanship Thinking outside the glass giving other people something to see something to look at something to leave their bar and theyrsquore like ldquoMan that place is awesome and I have no idea whyrdquo

bull Open to the Public

bull Restaurant Quality Spices Herbs

and Blends

bull Over 250 Spices Herbs and Blends

bull Sold by the Smidgen Pinch Dash

Ounce or More

bull Foodservice Pack Sizes Available

bull Blended and Packed on Premises

bull Sign up at wwwthespiceoutletcom

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bull Now Certified Kosher

6960 W Warm Springs Road 130 bull Las Vegas Nevada 89113 (12 block west of Rainbow Blvd)

702-642-1100


702-534-7883 bull wwwthespiceoutletcomMon-Sat 10am - 6pm


Dr David McCuan and Richard Hertz conducted a study for the Wine Business Institute which is housed within the School of Business and Economics at Sonoma State University The main purpose of the research was to survey residentsrsquo attitudes towards various wine business in the popular North Bay and Central Coast wine regions

More than five hundred online interviews were conducted on residents from Sonoma Santa Barbara San Luis Obispo Napa and Lake County during the summer of 2015 and preliminary results were released in August of 2015

According to the preliminary report McCuan and Hertz reported ldquothat most see wine businesses as a significant community asset in economic terms as a source of local pride and as enjoyable for visitors and residents alikerdquo (McCuan amp Hertz 2015 p 2) Of course there are still the standard benefits such as the natural beauty and organic culture of the wine industry and of course the consumption of great quality wine itself

Specifically the North Bay region rated wineries as having the highest positive impact (ratings of either positive or very positive) on quality of life followed by wine grape growers visitors and tourism and other agriculture This is likely due to the fact that businesses bring job opportunities for the community as well as economic growth In addition surveyed participants felt that wine businesses contribute to the local community and economy amongst other aspects To no surprise one negative aspect that wine businesses contribute to is the increased traffic in the area

Regardless of the pros and cons the majority of the results were favorable and wine businesses were generally considered to have a positive impact and negative concerns were not

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

By Alice Swift

Alice Swift has been a resident of Las Vegas since July 2011 and is currently an instructor as well as a PhD student at UNLVrsquos William F Harrah College of Hotel

Administration She also works as Learning Design amp Development Business Partner for MGM Resorts

University Check out her website at wwwaliceswiftcom for the dish on wine technology or even both She is

happy to take suggestions for article topics or inquiries

viewed as extremely negative Interestingly enough only 62 of the participants surveyed were regular or periodic wine consumers and 51 who visited tasting rooms

There is a growing interest in wine beyond simply consumption with increased demand for wine education and certifications continuing to rise Why not take advantage of the breadth of knowledge out there and learn more in-depth about the industry There is so much to learn about wine as well as the wine industry and the public is slowly being revealed valuable knowledge from the research that is being conducted

To access the original study and report go to httpwwwsonomaedusbewine-business-instituteresearch

To learn more about wine current events and the industry go to httpwwwwinebusinesscom

Does Wine Make Life Better

Such an innocent and simple question or so it seemshellip either it does or it doesnrsquot depending on a personrsquos preference for wine Tourists love the wine country of course what with the superb boutique and quality wine in California However what do the residents of the wine regions think of the wine businesses and how does it affect their lives What is life you might ask When I say ldquoliferdquo I refer to aspects such as residentsrsquo quality of life economy tourism attraction etc and the connection that the wine industry has on the five major wine regions of California


Nestled inside a shopping center between the Coast Highway and Balboa Island just a short jaunt from the Pacific Ocean in Newport Beach Sapori Ristorante is celebrating its 26th year of operation OwnerChef Sal Maniaci brought his firsthand knowledge of Italian cuisine from his native Palermo Sicily where he attended the Alberghiero culinary school before coming to the US in 1972 to study and help out at his brotherrsquos restaurant in Chicago After eventually tiring of the icy cold winters the brothers headed to the sunnier confines of Southern California in 1986 and eventually opened restaurants in Mission Viejo Tustin and Sapori in Newport Beach (Sal now only owns Sapori and is the sole owner)

As for his inspiration for cooking Sal gives the nod to his mother ldquoMy mother was a spectacular cook Her passion was cooking and she was usually in the kitchen from 7 am till 10 pm I learned a lot from her and wanted to cook since I was a childrdquo While quite a bit of Salrsquos time is spent running the restaurant hersquos still involved in the kitchen something he says he could not do without

For a restaurant to stand the test of time with more than a quarter of a century under its belt repeat customers are a must Sal related that during the Great Recession his loyal customers kept coming and this neighborhood restaurantrsquos clientele consists of 95 repeat customers

the menu as Sal and company are happy to accommodate requests Complementing the fine Italian fare is a refined selection of California and Italian wines such as the Vino Nobile di Montepulciano a Tuscan DOCG Chianti that I thoroughly enjoyed For dessert the tira misu is a classic done wellmdashladyfingers soaked in espresso vanilla and rum with layers of mascarpone whipped cream and chocolate ganache

Sapori recently expanded as it took over the space next door to open the authentic Neapolitan-style Pizzeria Sapori Adjoining the restaurant itrsquos equipped with a custom-made wood burning oven that can cook a pizza in a few minutes Sal says he always has wanted to do a pizzeria making the pizza hersquos known all his life and with unique dough nobody else does The hand-tossed pizza crust is crunchy and chewy not soggy not too thick and not too thin and is made from a mother dough containing an 80-year-old yeast strain Taking 72 hours to mature before being cooked rather than fermenting in your stomach the result is a crust that is more digestible with no bloating DOP San Marzano tomatoes from Italy are used on the pies such as the Capricciosa with artichokes mushrooms prosciutto cotto mozzarella and pecorino romano basil and EVOO A selection of Pizza Bianche (no tomato sauce) includes the Saporimdashgrape tomatoes mozzarella and pecorino romano grilled eggplant zucchini basil and EVOO

Sapori has stood the test of time due to the passion and leadership of OwnerChef Sal Maniaci and the loyalty of his staff and customers Herersquos to another 26 years of excellence

Sapori and Pizzeria Sapori are open for lunch on weekdays from 1130 am to 230 pm and dinner nightly from 430 pm to 10 pm

Sapori Ristorante and Pizzeria Sapori1080 Bayside DrNewport Beach CA 92660(949) 644-4220SaporiNBcomPizzeriaSaporicom

By Bob Barnes

Bob Barnes is a native Las Vegan editorial director of The SoCal Food amp Beverage Professional regional correspondent for Celebrator Beer News and covers the LV

restaurant scene for Gayotcom He welcomes your inquiries Email boblvfnbcom

Whatrsquos CookingSapori RistorantemdashA Quarter of a Century of Culinary Excellence

The interior of the restaurant features dark wood chairs classy white tablecloths artwork depicting scenes of Italy and walls clad in comforting hues of soft yellow but most guests opt to dine in the outdoor garden patio surrounded by lush greenery and an ambience enhanced by a wood burning stone fireplace and space heaters to keep everyone comfortable

As for the food fine dining quality abounds Antipasti well worth whetting your appetite include mozzarella caprese with bufala ripened tomatoes and basil bruschetta al pomodoro amp tapenade composed of toasted bread with fresh tomatoes black olive paste capers and basil and prosciutto e melonemdashcantaloupe wrapped with parma prosciutto The menu is rounded out with a selection of salads pastas and entrees such as homemade grilled Italian sausage with polenta chicken breast sauteacuteed with marsala pine nuts raisins and mushrooms and veal scaloppine sauteacuteed with white wine with prosciutto and sage A different style of risotto is created nightly such as the porchini mushroom version we enjoyed or ones featuring peas seafood sausage and even strawberry The nightly specials are quite hard to pass up We were wowed by Chilean sea bass with artichoke sauce that was so tender it literally melted in our mouth like butter a filet mignon with a delectable armagnac brandy reduction sauce and lobster ravioli with a red sauce enlivened with cream Donrsquot be shy about ordering off

Chef Sal Maniaci interacting with guests at Sapori Ristorante

5 CROWNS IN DEL MAR

TASTE OF LAGUNA BEACHSponsored by the Laguna Beach Chamber



Community involvement pays off for restaurants by

bull Attracting and retaining employees bull Increasing brand awareness and loyaltybull Initiating trial and frequencybull Generating positive buzzbull Boosting attractiveness as an investment bull Improved customer relationsbull Increased sales

Community relations are best when restaurants partner with a socially responsible cause and organization Together the organizations can create promotions and events which drive consumer awareness trial and loyaltyGive it a try

Ingredients needed1 Your social vision2 A pre-determined cause marketing partner3 A plan timeline and communications tools

Directions to follow

bull Determine the values of your culture your business objectives and your stakeholdersrsquo needsmdashanswer what do we stand for

bull Determine your strategic vision-who or what will you save or help

bull Determine the nonprofits or charities that are in your local area Read their mission

By Linda Duke

About the author Linda Duke CEO of Duke Marketing is celebrating 25 years in business a full service marketing firm based in San Rafael CA specializing in restaurant marketing Reach

her at dukedukemarketingcom

Community Relations forTodayrsquos Restaurants

bull Determine your community relations plan with your partner Create a calendar of promotions events and communications to get the word out about your efforts

bull Determine unique and branded promotions and events Use your brand attributesmdashthose things that make your restaurant different than competitorsmdashand create activities and tactics which make the most of those

bull Communicate your vision through all customer touch points and focus on customer frequency and loyalty Always incorporate what your brand stands for This would include all point of purchase materials menus signage check presenters email blasts website direct mail advertising and press releases

bull Communicate your message to the media and get credit for doing good Write a joint press release with your cause marketing partner Write and send out press releases to generate buzz before during and after all events or programs on-going

Recipe from the book Four Star Restaurant Marketing CookbookmdashRecipes for Restaurateurs written by Linda Duke CEO of Duke Marketing a full service marketing firm based in San Rafael CA specializing in restaurant marketing for 25 years Published in 2008

statements accomplishments and stories Make a contact sheet list with the names numbers and addresses of those in charge Sit down and decide which nonprofits or charities that would work well with your restaurant and make a few phone calls

bull Understand the financial commitment of time and money from the company

bull Pick a nonprofit that you feel strongly and care about in order to make a difference inspire or connect deeper with their audience not to increase sales or mend a crisis situation Your consumers are smart and can quickly see through your insincerity which can cause harmful repercussions in the long run if your actions are dishonest

bull It is also important to find a company that resonates with your restaurantrsquos consumer target This often depends on your mission statement your brand and the type of food you sell all of which can help you determine the right match for your restaurant

bull Never expect short term results from a partnership with a nonprofit Forming a strategic relationship is about building credibility over time which is determined by the long-term commitment of money by your restaurant to the cause that you support Develop a contract with the nonprofit in order to show that your restaurant is dedicated to their cause for a certain amount of time

Community relations is about helping to solve societyrsquos problems and for restaurant operators it is becoming more important to build a positive reputation in the community and give back Community relations includes organized volunteer programs giving food money time and grants to nonprofit organizations and giving back to the community your brand serves

Strategic Vision Understand FIRST what your brand stands for What is your strategic vision Who or what will you help or save

Cause Marketing PartnerFind those businesses or partners with the same philosophy

Meet with their team and decide if the feeling is mutualDetermine how you can combine efforts to create a partnership

Community Relations Develop co-branded unique promotions and events to raise awareness

Create a plan communicate execute and analyze with your partnerDonate time energy food money etc to the cause along with your employees friends guests and partners

Southern Wine amp Spirits of NevadaSalutes Those Who Paid the Ultimate Price on 9-11-2001

Photos by Audrey Dempsey Infinity Photos

As the American flag was raised to half mast employees friends and invited guests of Southern Wine amp Spirits of Nevada paid tribute to those whom had fallen on that tragic day of September 11 2001 The ceremony conducted annually by Larry Ruvo (Senior Managing Director) Ian Staller (Executive Vice PresidentGeneral Manager) and Michael Severino (Senior Director of Marketing and Special Events) of Southern Wine amp Spirits reminded us as Americans that the events of 911 changed all of our lives forever and to honor those that perished those that survived and above all that freedom can never be taken for granted ldquoWe Will Never Forgetrdquo Even though 14 years have passed since the horrific events of 911 at Southern Wine amp Spirits the day will always be remembered to honor those that gave up their lives to help others and those who lost their loved ones


The annual memorial ceremony was accompanied by the talents of the Bishop Gorman Marching Band and the Las Vegas Fire Fighters Rescue Pipes and Drums The esteemed Southern Nevada US Marine Corp Honor Guard and Breanna DeSantos commemorated the ceremony with solemn reflections in honor of our freedom with the sounds of Scottish bagpipes and the singing of our ldquoNational Anthemrdquo and ldquoGod Bless Americardquo

Guest speaker Jeff Varnes the Director of Operations for the American Red Cross Retired reflected the unprecedented valiant efforts of the American Red Cross as they responded to the horrendous events with thirteen other service agencies to form the

911 United States Group The United States Group with the help of millions of blood donors and volunteers that number in the tens of thousands provided physical emotional and financial assistance to the victims of 911 and their families To this day those services continue to aid and support individuals and communities whom were affected by 911

Special Guest speaker Lt General Emil ldquoBuckrdquo Bedard United States Marine Corp Retired shared the events of 911 as he had witnessed firsthand Lt General Bedard was at the Pentagon when he first learned of the attacks on the United States He recounted the emotional toll and physical efforts of thousands whose unselfish courageousness

will never be forgotten Out of the rubble heroes were bornmdashsome that survived those tragic events and others that sadly perished On that eleventh day of September 2001 we came together as a nation Lt General Bedard recognized that our resilience as Americans drives us to stand up to terrorism as a united force not to be reckoned with and urged us not to cower in the face of terrorism

The ceremony concluded with a New York deli-style catering for guests and team members of Southern Wine amp Spirits This annual 911 tribute is Southern Wine amp Spiritsrsquo way to commemorate those who were affected by this tragedy remember the blessings of our freedom and honor our country


BrettrsquosBY

Entertainment NewsBritney Spears extends her residency show and undergoes substantial re-imagination of Britney Piece of Me at The AXIS in Planet Hollywood through December 2017

Celine Dion resumed her residency show at The Colosseum in Caesars Palace and returned with a new exclusive stage wardrobe The Judds both mother and daughter are

reuniting for their first concerts in nearly five years with a new show Girls Night Out and nine performances at The Venetian Theatre Oct 7-24 Comedian-impersonator Rich Little has

extended his autobiographical show another 12 weeks at the Laugh Factory inside the New Tropicana Craig Wayne Boyd NBCrsquos The Voice season

seven champion returns to Sunset Stationrsquos Club Madrid Friday Nov 6 Cirque du Soleil is offering a free insider view

of its $165 million KAgrave Theatre Spectacular show at the MGM Grand every Tuesday at 11 am and 1130 am call 702-891-7940So You Think You Can Dance the 13-time

Primetime Emmy Award-winning show touring again this fall with the competitionrsquos top 10 finalists in the new Stage vs Street format will stop at The Pearl inside the Palms Dec 11 The million dollar winner of Season 10 of

NBCrsquos Americarsquos Got Talent will headline a live stage show in the PH Showroom at Planet Hollywood Oct 22-24 and be joined by diverse acts that competed In addition Americarsquos Got Talent Season Nine

winner Mat Franco has a headlining residency at The LINQ

Dining-Beverage Highlights

Brian Malarkeyrsquos acclaimed ocean-to-table concept Herringbone from La Jolla Calif will open this winter at ARIA The new Hard Rock Center Bar opened with

an upgraded look new lounge area expanded cocktail menu panoramic casino floor viewing and the original raised and circular formWahburgers will open a 5000-square-foot

restaurant bar and retail store adjacent to the newly-opened Starbucks at the outdoor Grand Bazaar Shops in front of Ballyrsquos this fall The Golden Tiki is a new 24-hour Polynesian

tiki bar and gaming lounge in ChinatownUpscale Panevino opened by Tony Marnell in

2002 is now Panevino Italian Grille with 55 new dishes many inspired by the familyrsquos cookbook

Lago by Julian Serrano at Bellagio that debuted in April has introduced new lake-side lunch and brunch experiences and replaced Jasminersquos Fountains Brunch

About Town Happenings

Brothers Derek and Greg Stevens and owners of the D downtown bought the Las Vegas Club on Fremont Street from the current Plaza owners but not the name and closed the 400-hotel-room property for renovations and changesMandalay Bay opened its $70 million

Convention Center expansion with new exhibit space a 20000-square-foot foyer and underground parking Siegfried amp Roy introduced four new tiger

cubs at their Secret Garden and Dolphin Habitat at The MirageThe Electric Daisy Carnival (EDC) will

return to the Las Vegas Motor Speedway June 17-19 2016The Drsquos newest attraction is a large-scale

bronze replica of Belgiumrsquos famous 17th century Manneken Pis statue of a nude young boy cheerfully ldquorelievingrdquo himself into a fountainThe Venue Las Vegas downtownrsquos newest

meeting space is a three-story building opening this month with a comedy club Virtue Vice lounge built-in stage billiard room executive

lounge and rooftop bar Craig Ranch Regional Park Amphitheater

is North Las Vegas arearsquos newest live entertainment venue celebrating its public grand opening Oct 9 10 23 and 24 with Yesterday - The Beatles Tribute Show WAR Sammy Kershaw and Paul RodriguezThe Mob Museumrsquos new permanent display

The lsquoBeautiful Gamersquo Turns Ugly features the rampant corruption plaguing soccerrsquos Federation Internationale de Football Association (FIFA) Retired headliner magician Lance Burton

produced and directed a new independent comedy Billy Topit Master Magician featuring friends Louie Anderson Mac King Robin Leach and Criss Angel The Professional Bull Riders (PBR) will stay at

Thomas amp Mack Center another year and then move to the new 20000-seat Las Vegas Arena behind New York-New York in November 2016 The Venetian with comedian Loni Love

unveiled a new variety of rose The Venetian Rose chosen to complement The Palazzo Rose introduced in December 2012

The Las Vegas Motor Speedway (LVMS) with JusTours launched the LVMS Express bus service to the speedway during NASCAR and NHRA event weekends The 2016 schedule at The Strip at LVMS will

mark the 16th consecutive year with two major drag racing events hosted in Las Vegas the NHRA Spring Nationals April 1-3 and NHRA Toyota Nationals Oct 27-30 and this year Oct 29-Nov 1 The World ZUU concept developed in

2008 by elite movement consultant Nathan Helberg out of Australia opened its first animal-based fitness and training venue in the United States in Las Vegas The Nevada Division of Tourism

(TravelNevada) will present its inaugural Governorrsquos Global Tourism Summit Nov 16-17 at the Hilton Lake Las Vegas with keynote speaker Chris Thompson presidentCEO of Brand USA


One of the first questions I ask when I start working with a new client is which media outlets they want to be featured in This allows us to set some goals to work towards and define the type of coverage the client is looking for For example perhaps they are looking to expand and want more coverage from a business article perspective to show potential investors or they do charity work and want to bring more exposure to their cause

Securing media coverage is a honed skill and is why many restaurants choose to hire a PR company They already have relationships that are developed with many writers have a pulse on what publications and TV and radio outlets are looking for and have the tools to secure coverage But if you have a small budget and the patience to do your own media outreach here are some tips that will increase the likeliness they will cover you

1 Research Your Intended TargetItrsquos important to do your research on a publication before you pitch a certain story angle otherwise yoursquoll come across unprepared and insincere Some items to consider about the publication include

a good fit Itrsquos important to remember that journalists receive a large amount of pitches press releases and invitations to events By being specific you are cutting out a few steps which any busy journalist will be thankful for But remember that there is a fine line between suggesting and demanding so be careful in the way you ask

3 Do You Have Everything Before you hit the send button go over your pitch one last time to look for any errors but more importantly to make sure yoursquore supplying the writer with everything Your job is to make their job easy Do you have links to the company website yoursquore pitching links or embedded photos that correlate what yoursquore pitching (you can send low resolution but make sure you have high resolution readily available) and contact information

4 Donrsquot Fear SilenceDonrsquot be surprised if you donrsquot hear back right away As previously mentioned journalists are busy people who receive hundreds of emails a day They canrsquot possibly return each one and you canrsquot take it personally But donrsquot assume they werenrsquot interested in your pitch and donrsquot be afraid to follow up However never email a writer and simply ask if they got your email This is probably on the top of every writerrsquos list of pet peeves and the quickest way to get your email sent to trash Instead offer up fresh information or offer to set up an interview with the person or company you are pitching Being persistent is key but donrsquot become obnoxious

5 Donrsquot Leave Them HangingThe writer responded to your email and they have several questions and requested photos Congratulations But now what First and foremost donrsquot leave them hanging while you gather this information You may perceive getting this information in 48 hours or less as very timely but to a writer who is on deadline this is two very long days without any communication The best course of action is to respond and confirm you received their requests right away Make sure you find out when they need these materials by and make sure you deliver on time or even early

How often do they go to print - If they are a quarterly publication they typically focus on the bigger picture versus a weekly publication that is usually focused on things that are happening in the near future What do they write about - If they have a specific voice and direction make sure you are only sending relevant information A writer for a business publication is not going to have any interest in your new fall menu but they will be interested in your expansion plans Recurring or annual stories - Does a reporter always cover specific human interest stories or does a magazine publish an annual lsquobest ofrsquo list These are a great place to start because you know theyrsquove got the groundwork laid out and yoursquore helping them fill that space 2 Pitch the Article Like Yoursquore Writing the ArticleWhen you write your pitch make sure yoursquore matching the style of the publication and supplying facts and ideas that are consistent with the theme of the publication Also donrsquot be afraid to ask for something specific Rather than just sending information about your new chef along with a few photos specifically point out where they might be

By Jen Morris

Jen Morris is the owner of Ajenda Public Relations which specializes in PR and marketing

for the hospitality industry She is a board member of the Orange County Restaurant Association and a member of Les Dames drsquoEscoffier International

For comments or questions she can be reached at jenajendaprcom or 949-874-7374 www

AjendaPRcom

Hungry for PRHow to Find your Perfect PR Match

Five Tips for Writing and Sending out a Pitch


CHEF KERRY SIMON 1955-2015

Kerry was a longtime supporter of many local charities including KeepMemory Alive which benefits the Cleveland Clinic Lou Ruvo Center for BrainHealth Following his diagnosis he re-doubled his efforts and co-founded a fund called Fight MSA to benefit Keep Memory AliveIn lieu of flowers please make a donation to the Kerry Simon Fight MSA fundat Cleveland Clinic Lou Ruvo Center for Brain Health

httpwwwkeepmemoryaliveorgways_to_contributeopportunities_to_givedonate


Celebrity Chef Kerry Simon passed away on September 11 after a two-year battle with the brain disease Multiple System Atrophy (MSA) He went public in 2013 with news that he was battling the disease that has symptoms similar to Parkinsonrsquos With his incredible spirit and fight he became involved in fundraising for MSA research A 2014 gala was a star-studded affair and a musical roster that included Slash Kip Winger Alice Cooper Todd Rundgren Vince Neil Matt Sorum and Lisa LoebPrior to his death he was confined to a wheelchair and unable to speak but that did not stop his passion as a restaurateur Even with the loss of his motor skills he continued carrying out his vision for a fifth restaurant Kerry Simonrsquos road to stardom began when Donald Trumprsquos then-wife Ivana Trump appointed him the executive chef of the Plaza Hotelrsquos Edwardian Room He went on to open restaurants in Los Angeles Atlantic City New Jersey Miami and Las VegasMany knew Simon simply as the ldquoRock nrsquo

Roll Chefrdquo a name given to him by Rolling Stone and rightfully so Simon served dishes to rock bands such as Led Zeppelin Moumltley Cruumle Alice Cooper and Cheap Trick just to name a fewHis skills in the kitchen good looks and charisma had him appear on season two of the Food Network show Iron Chef America in 2005 He faced off against Iron Chef Cat Cora in a modern American cuisine-themed challenge where he won and earned the title Iron Chef He also appeared on episodes of Hellrsquos Kitchen in 2010We had the honor of meeting Simon on many occasions over the last ten years No matter how busy his venue was he always took time to come over to the table and say hello His black chefrsquos attire long black hair and dark eyes that could see into your soul will not be forgotten He was unlike any celebrity chef we have met over our career A moment that we will always remember was a few years ago when dining in a portable restaurant hoisted 100 feet in the air became a short-

The world is a littledimmer without this incredible

chef restaurateurand human being among us[ ]

CELEbRITy CHEF

Kerry SimonPasses Away in Las Vegas at Age 60

By Elaine and Scott Harris

lived experimental trend Simon was the featured chef and we joined him for this interesting way to dine Not to be deterred by high wind and cold we were buckled in and began our journey up into the air Kerry like all of us was adorned in the heaviest coats we could find On our way up his face covered with only his eyes showing turned to us and said ldquoHey man itrsquos beautiful up here tonightrdquo After reaching our required altitude dinner was served and all the while the chef with his wonderful spirit kept a smile on his face and continued with dinner as we rocked ever so slightly under a cold windy starlight nightThe loss of Kerry Simon has deeply affected many worldwide The world is a little dimmer without this incredible chef restaurateur and human being among us The fight against this heinous disease must continue To help please make a donation to the Cleveland Clinic Lou Ruvo Center for brain Health in Las Vegas Mark the donation ldquoMSAKerry Simonrdquo



PRODUCT SPOTLIGHT

Sassy SaucesWhy not try experimenting with some of your more traditional sauces by adding different products creating a unique infusion of flavors At Major we like to be different and believe that you should step outside your comfort zone once in a while in terms of flavor mixing We like to combine flavors to make dishes that stand out and what better way to do so than by mixing savory and sweet together

By adding Majorrsquos fruit bases into your existing sauces and oils you can add a real depth of flavor and they taste great with meat fish and vegetables

Flavors include Strawberry Raspberry Clementine Cherry and Fruits of the Forest All five flavors come in simple to use 500g squeezy jars and are supplied with a free applicator nozzle which can be used to neatly decorate your plates or dishes you can achieve massive

cost savings and they also mean you no longer have to rely on seasonal availability of fruit throughout the year They are all suitable for vegetarians are Gluten Free and are made with natural ingredients with no artificial flavorings or preservatives

ldquoWe tried adding the delicious Clementine Fruit Base to our regular Hollandaise Powdered Mix to create a new take on a classic sauce and were all amazed at the results The Cherry Fruit Base into our popular Demi Glace is also a great one for brown sauce recipes adding a delightful sweet note to your dishrdquo comments Chris Enright Development Chef of Major Products

The Cherry and Clementine Fruit bases also lend themselves very well to duck recipes and can be brushed on before cooking to give a crisp glazed outer skin which penetrates a fruity flavor directly into the meat

If yoursquore looking to add a subtle burst of natural flavor to your sauces taste the difference for yourself with Majors fruit bases ndash you wonrsquot be disappointed

By Michael Oshman

Government Cracks Down onNon-Transparent Environmental Claims

Michael Oshman is the founder and executive director of the

Green Restaurant Association (GRA) a national non-profit

organization formed in 1990 to create environmental sustainability

in the foodservice industryEmail michaeloshman

dinegreencom

The term Greenwashing has been around for a couple decades or so It describes businesses that make general unsubstantiated environmental claims in order to attract environmentally concerned customers to their business Now the Federal Trade Commission is beginning to crack down on businesses that make general claims that are self-reported not-transparent and not measured Letrsquos take two fake businesses and put them side-by-side

Letrsquos call the first one Pasta Hut They make the following environmental claims

bull ldquoFarm to Tablerdquobull ldquoOrganic and Local Whenever Possiblerdquobull ldquoWe care about the environmentrdquobull They have a recycling symbol on their menu Next to it it says ldquoDo your partrdquo

The second restaurant is called Barbararsquos Sandwich Haven They make the following environmental claims

bull ldquo2 Star Certified Green Restaurantregrdquobull 50 Environmental Stepsbull 160 GreenPointstradebull 95 Waste Reductionbull 25 Energy Savedbull 10 of food comes from within 100 milesbull See the following link to see all 50 of our environmental steps

Pasta Hut is using general ldquofeel-goodrdquo phrases that are not objective ldquoFarm to Tablerdquo can mean various different things to various different restaurants ldquoOrganic and Local Whenever Possiblerdquo can mean 100 organic and local or it can mean 0 The ldquowhenever possiblerdquo makes it a subjective term In addition their claims are self-made there is no outside verification

Barbararsquos Sandwich Haven is specifically stating how many environmental changes it made and what level of certification it has met That indicates that all of its changes have been vetted

by a 3rd party organization It lists some of the 50 steps in the list and it gives you a link to find more information on all of its steps It is not subjective or self-reported

The FTCrsquos Green Marketing Guidelines are making it easier for consumers to be able to begin to see more specific environmental claims that are vetted versus general environmental claims that leave the consumer not knowing exactly what they mean The Green Restaurant Association has supported this philosophy for 25 years Transparency standards and legitimate verifying bodies create a marketplace that is trustworthy which spawns consumer demand and industry innovation When buying a product dining at a restaurant or selling a product make sure there are real environmental standards and a real environmental organization behind the claims


I would appreciate input from my readers to help drive the direction of my column this year Please send your HR questions and concerns or share your thoughts on your human resources challenges via email to the following address Send input to vegaslinda89129yahoocom Your comments questions or concerns will help determine the direction for my next monthrsquos column and earn you a copy of my book (see brief detail above) Be sure to include your mailing address when sending your responses

By Linda Westcott-Bernstein

HumanResourcesInsights

Having Fun at Work

I like to have a good time at work Everyone does Wouldnrsquot it be great if we looked forward to coming to work each day Doesnrsquot it make sense that if we enjoy our work wersquod do better at it If our employees had a good time at work it stands to reason that our customers would also have a good time And when they have fun they return to have more fun and often tell others about it too It makes sense to me and possibly just might make good business sense as well

And yet as managers and supervisors we work diligently to keep fun out of the workplace We place too many roadblocks in the way of an enjoyable time for everyone Canrsquot we see that it is our resistance to change that has drained all of the life out of our people We preach incessantly to our staff to ldquobe friendlyrdquo and ldquosmilerdquo and out of the other side of our mouths come criticisms and scolding for every little thing reprimanding repeatedly for the same offense and never trusting that our employee got it the first time We frown and grouch at them when we are having a bad day instead of recognizing that this negativity sucks all the life and fun out of everyone

So what do I mean by ldquohaving fun at workrdquo I am not talking about behaving in a distracted and dysfunctional manner characterized by unproductive behaviors And I donrsquot mean unsafe or careless practices either Fun at work means ldquoenjoying what you do and showing itrdquo One guy that yoursquove heard about that truly understood the importance of fun at work is Herb Kelleher of Southwest Airlines ldquoCelebrations are to be part of a typical day at workrdquo says Kelleher ldquoI want flying to be a helluva lot of funrdquo In an excerpt from their book The Art of Business In the Footsteps of Giants by Raymond T Yeh with Stephanie H Yeh comes the following quotationhellip ldquoMy first interview with Herb Kelleher actually lasted three and a half hours During that time Kelleher laughed sometimes loudly The most amazing thing to me was that he was totally focused on me during the whole time When it was time for me to catch my flight back to Austin he took me to the airport

Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years She has helped these organizations review procedures and implement solutions that

are designed to reduce liabilities and increase their profits She also assists with the development of human capital through focused employee retention

and training programs designed for all levels of employees

Linda has recently published her self-help book entitled It All Comes Down to WE with Author House Publishers Her book offers guidelines for building a solid and enduring personal work ethic You can find her book on Amazon or Google Books

Phone 702-326-4040Email Vegaslinda89129yahoocom

personally On our way out he waved to every person calling them by first name and hugging many along the way Then at the main entrance of the Love Field Airport we sat in the car for a few more minutes while Herb talked about his hobby in astrophysics As I got to know him I became mesmerized by his dynamic personality exceptional intelligence integrity and compassionrdquo

Well if you havenrsquot experienced a Southwest flight where the attendants sing over the intercom or play a quick game of chance with the passengers heading to Las Vegas then you are missing the essence of fun at Southwest Airlines It seems clear to me that they have truly embraced the spirit of fun because they have a sharp and clearly compassionate leader who believes in its value

I have always felt that the key to a good time at work includes a few basic concepts as follows 1) do work that you enjoy 2) share your passion with others 3) find the humor in things 4) treat others with respect 5) have compassion and 6) do not take yourself too seriously If you truly want to experience better results in your customer service efforts and your employeersquos outlook then you need to incorporate fun into your actions and workplace every day It doesnrsquot hurt to insert a proclamation of ldquofunrdquo in your mission statement either Whatever you do to incorporate ldquofunrdquo into your life and workplace make sure that it isnrsquot an empty promise or effort Anything fun is worth doing when it brings out the best in you and your people

Quotation source httpwwwbusinessknowhowcom Book Excerpt The Art of Business - Herb Kelleher Making A Difference While Having Fun


By Ben Brown

Ben is an MBA candidate at USCrsquos Marshall School

of Business specializing in hospitality marketing and

analytics He has served as a food amp beverage strategist

with MGM Resorts as well as reviewed more than 200

Las Vegas restaurants with CBS Local and Examiner

com Contact him at Benlvfnbcom

The BottomLine

The drought has swept through the media these past few months grabbing the attention of avid news-watchers and politicians alike Having mounted over the past several years this weather problem is much more than a passing fad and the restaurant industry is a prime victim of its effects Amidst these circumstances however are significant opportunities for innovative restaurateurs to shine lsquoWater-friendlyrsquo may be the newest iteration of lsquogoing greenrsquo and those who adapt their menus and operations to water conservation are primed to attract new customers and great publicity

A significant majority of our water supply goes to agriculture with many sources claiming it as high as 80ndash90 percent The media quickly latched onto this concept and their attacks on foods that require more water for production [almonds are the poster child] have hurt sales As a result restaurants that rely on these under-fire ingredients may be perceived in a lesser light by the lsquofoodie trendsettersrsquo Taking the opposite approach howevermdashusing more ingredients that require less watermdashmay very well bring these trendsetters in through your doors and earn you a great word-of-mouth reputation

Using the drought to your benefit in this way requires small changes and big promotion making minor tweaks to your menu using those tweaks to paint the best picture possible then sharing that picture with everyone you can reach

Guerilla Tacos serves as a prime example Located in Culver City [Los Angeles] this humble-yet-imaginative food truck made headlines with its lsquodrought-friendlyrsquo tacos One of the key differentiators in this PR dream sweet potato tortillas While corn requires ~150 gallons of water per pound of corn produced sweet potatoes require less than a third of that to yield the same amount Combine that with the fact that sweet potatoes

Loser Almonds and cashews nearly 2000 gallb

Seasoning Winner Peppermint 35 gallb Loser Cinnamon nearly 1900 gallb

The list could go on for ages and of course serving sizes vary [a pound of beef is consumed much quicker than a pound of olive oil] But once the creative juices start flowing you must promote the heck out of your menu changes to gain that sought-after eco-friendly status Try some of the following

Test products as your daily specialsAs is the case with nearly every new product a soft intro will help you make necessary adjustments to please the masses Once you work out the smaller details [seasoning portions sides etc] the dish can become a permanent menu addition

Highlight on your menuOnce a dish has been modified [or is just naturally drought-friendly] make that point known Options include creating a dedicated lsquoeco-friendlyrsquo section or an icon to mark items across the menu

Train your service staff to promote these itemsHosts and servers are your primary points of contact with the customer Have your hostess mention drought-friendly changes while walking parties to their tables Have your servers follow up by mentioning specific new menu items

Promote through social mediaIf you have a Facebook page Twitter feed Instagram account blog etc then certainly keep your followers updated on any changes that elevate your brand

Donrsquot forget about operational modifications as well such as water-friendly kitchen equipment and asking guests if they want water before serving [this is actually a law in some areas now] And remember that lsquodrought-friendlyrsquo is subjective so pursue these changes with the same caution as you would if advertising yourself as organic

Note All food comparisons are based on water consumption only and do not include factors such as nutrition and taste profile Ingredient discretion is of course left to the chef

Drought-Friendly Menus May Be the Next Big Food Trend

are a super food and yoursquove hit two key food trends with one minor menu changehellipnot to mention that people are definitely willing to venture out and try a sweet potato tortilla taco

As was the case for Guerilla Tacos these menu changes typically just require one ingredient swap Herersquos a few other simple drought-friendly ingredients [measured in required gallons of water to produce one pound of product] that may work for your menu as well as their not-so-friendly counterparts

MeatWinner Chicken 600 gallb Loser Beef 2000 gallb

FruitWinner Strawberries pineapple and watermelon less than 50 gallb Loser Peaches and plums up to 260 gallb

Veggies Winner Lettuce broccoli cucumber and tomatoes 26ndash40 gallb Loser Asparagus 260 gallb

Vegetarian ProteinWinner Tofu and eggs 300ndash400 gallb Loser Lentils 700 gallb

Flavor AgentsWinner Garlic 70 gallb Loser Olives 260 gallb

OilWinner Corn oil 300 gallb Loser Olive oil 1700 gallb

Nuts Winner Walnuts and hazelnuts 1100 ndash 1200 gallb


American Culinary FederationChefs Of SoCalChapter Page

The SoCal Food amp 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

Our monthly distribution includes memberships and associations with various organizations including

50 YEARS OF FOOD SERVICE EXPERIENCE SERVING THE SERVICE INDUSTRY

REGIONAllY SINCE 2002

About The SoCalFood amp Beverage

Professional

bull ACF-American Culinary Federationbull ACF Chefs and Culinarians of San Diegobull ACF Chef de Cuisine Association of Californiabull ACF Chefs de Cuisine Association of San Diegobull USBG-United States Bartendersrsquo Guild-SoCal Chapterbull CARA-California Restaurant Association-Los Angeles Chapterbull CARA-California Restaurant Association-Orange County Chapterbull CARA-California Restaurant Association-San Diego Chapterbull Gas Lamp Quarter Associationbull Orange County Restaurant Associationbull Greater Santa Barbara Lodging amp Restaurant Associationbull Ventura Chefs Associationbull IFSEA-International Food Service Executives Associationbull JRAA-Japanese Restaurant Association of Americabull NACE-National Association of Catering Executives

The SoCal Food and Beverage Professional is an industry-dedicated publication serving the greater Southern California region In print monthly (5000 + copies) and online (65000 monthly requests) at wwwsocalfnbprocom currently serving over 70000 monthly industry professional readers locally regionally and nationally Additionally we e-blast a biweekly flyer to our 20000 FampB Professional databases

Our readers include FampB amp Purchasing Departments at all major properties front amp back of the house chefs foodservice management waitstaff catering beverage amp bar managers mixologists amp bartenders culinary schools independent and multi-unit specialty QSR restaurants and FampB suppliers

Extra copies are circulated at all major FampB Industry ExposShowsEvents at which we also exhibit regionally

wwwsocalfnbprocom

wwwsocalfnbprocom

2015 Advertising RatesSouthern Californiarsquos Food amp Beverage Industry-Dedicated Magazine

2015 Editorial Schedule

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Issue Due Date National Food Month Bonus Distribution

January 12172014 Natrsquol Bread amp Soup Month Fancy Food Show Tobacco Show CES

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April 3172015 Natrsquol Food Month UNLVino Sake Fever NATOWSWA Home Based Travel Expo

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July 6172015 Natrsquol Culinary Arts Month ACF Chefs National Convention Hawaii Hospitality Expo IT

August 7172015 Natrsquol Sandwich Month Western FS Show-LACC

September 8172015 Natrsquol Chicken Month Flavors Of The Heart San Gennaro G2E LV Largest Mixer Festivino

October 9172015 Natrsquol Seafood Month NBWA - Natrsquol Beer Wholesalers Asso Signature Chefs Life is Beautiful Taste Of The Nation Foodie Fest

November 10172015 Natrsquol Pepper Month Supply Side West

December 11172015 2015 Year in Review Holiday Issue

Ultimo ACF Chefs Christmas Dinner

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Contact your sales representative or infolvfnbcom for more information bull All ads are full-color bull Rates are for print-ready supplied artwork only Design services are available at $35 per hour Please request a quote for more accurate design pricing

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EVENTS AD INDEX

OCTOBEROctober Wine Events Various Locations Throughout Southern Californiawwwlocalwineeventscom

October 9-12 Celebration of Harvest Weekend Various Wineries Santa Barbara County wwwcelebrationofharvestcom

October 10 Promenade Beer amp Wine Festival Downtown Long Beachwwwdowntownlongbeachorg

October 18 Vino Papooza HollywoodAventine Hollywoodwwwvino-paloozacom

NOVEMBERNovember Beer for Boobs Various San Diego Locations wwwbeerforboobsorg

November 15-22 San Diego Bay Wine amp Food Festival San Diego Waterfront wwwsandiegowineclassiccom

November 18-21 SommCon Downtown San Diego-Manchester Grand Hyatt httpsommconusacom

A Good Read Everything you Always Wanted to know About BeerBy Bob Barnes

The Beer Bible by Jeff Alworth is an ambitious title The use of the word Bible implies an all-encompassing coverage of the topic in question The 644 page tome does indeed go into great detail on mankindrsquos favorite bev-

erage and is a comprehensive guide to everything beer with sections covering the history of brewing how beer is made and the authorrsquos descriptions of 52 breweries in six countries hersquos visited over his two years of research spanning more than 17000 miles

A large portion of the book is devoted to delving into the four beer familiesmdashales lagers wheat beers and tart and wild alesmdashwith more than 100 beer stylesmdashfrom IPA to lambic porter to pilsner sahti to saisonmdashwith in-depth profiles of each

Historians will appreciate the background provided on each style and how that style came to be influences of geography and history the lit-tle-known lore and amusing anecdotes the ingredients and flavors and how itrsquos progressed over the years

Those looking for a guide to beers theyrsquod like to try have a bevy of spe-

cific beer descriptions and factual info about the brewery they are brewed at to steer them towards broadening their beer horizons

Travelers will appreciate a guide to beer tourism that includes global pub culture the best way to order another round in various countries must-visit breweries and beer festivals around the world and virtual tours of 18 of the worldrsquos most fascinating innovative and storied breweries

Also included are infographics to explain and illustrate essential beer knowledge such as the brewing process appropriate glassware for each beer how to decipher a label how to say ldquoCheersrdquo in various lan-guages a description of pub games and a primer on food pairings that includes the ldquothree Csrdquomdashcomple-ment contrast or cut

Appendixes are devoted to a

glossary of beer terms style origin maps descriptions of hop varieties a bibliography and index

What makes The Beer Bible an easy read are the photographs maps and il-lustrations throughout I found it easy to peruse and hard to put down and suspect any true student of beer would as well

The author Jeff Alworth lives in Portland Oregon and has been writing about beer for more than 15 years He is the author of The Beer Tasting Toolkit and Cider Made Simple and has also written for Draft All About Beer Sunset The Oregonian and other publica-tions as well as his popular site Beervana

The Beer Bible is published by Workman Publishing For more information or to order the book visit httpworkmancomprod-ucts9780761184980

BookReview

Al Dentesrsquo Provisions page 11 salesaldentescom 702-642-1100

Bivi Sicilian Vodka page 12 wwwbivivodkacom 631-464-4050

Deep Eddy Vodka page 5 wwwdeepeddyvodkacom 702-876-4500

Keep Memory Alive Event Center page 2 wwwkmaeventcenterlasvegascom 702-263-9797

Las Vegas Craft Lager page 32 wwwbigdogsbrewscom 702-368-3715

Major Foods page 25 wwwmajorproductscom 702-838-4698

Niigata Sake Festival page 28 httpsakenojinjpenglish 025-229-1218

Rodney Strong page 7 wwwrodneystrongcom 707-431-1533

The Spice Outlet page 11 wwwthespiceoutletcom 702-534-7883

Uncle Steversquos page 31 wwwunclestevesnycom 718-605-0416

White Soy Sauce page 8 wwwwhitesoysaucefoodcom


14

18

22

CONTENTS AND COMMENTSFROM THE PUBLISHER MIkE FRyER

WELCOME TO THE OCTOBER ISSUE OF THE SOCAL FOOD amp BEVERAGE PROFESSIONAL your comments and suggestions are invited and welcomed so we can see where and how we can continue to improve and strive for perfection Thank you and please enjoy this issue

ON THE COVERhellipTHE PASSING OF CHEF KERRY SIMON WAS FELT BY THE ENTIRE FOOD amp BEVERAGE COMMUNITY including ourselves at The Las Vegas Food amp Beverage Professional where we first met Kerry in 2002 and have enjoyed years of association with him and his contributions to the development of the Food amp Beverage Industry We have featured kerry in a number of past issues and kerry graced our cover on the April 2009 issue where his life amp career were highlighted kerry was a celebrity chef who was comfortable donating his precious time to charitable causes especially when it came to feeding and educating children kerry will be missed

Page 18 IS DEDICATED TO SOUTHERN WINE amp SPIRITSrsquo TRIBUTE TO 9-11 which every year is held on the grounds of Southern Wine amp Spiritsrsquo Las Vegas offices and invites emergency responders from the police and fire departments In this manor Southern Wine amp Spirits employees have a chance to show their respect for the lives lost during 9-11 in New York where many SWS employees have friends and family

THE BACK COVER OF THE OCTOBER ISSUE CELEBRATES THE LAUNCH OF LAS VEGAS LAGER a Big Dogrsquos brew created by Brewmaster Dave Otto and distributed by Southern Wine amp Spirits This exciting collaboration offers both locals and visitors a local brew that is an easy drinking beer for both the hotter days and the cooler season that wonrsquot fill you up Currently available on tap and in cans you should give it a try wwwbigdogsbrewscom

Page 4

Hot Off the Grill

Page 6

Whatrsquos Brewing

Page 8

West Eats EastmdashSavory Taste and

ldquoUnamirdquo

Page 9

Food for Thought

Page 10


Page 13

Wine Talk

Page 14

Whatrsquos Cooking

Page 15

5 Crowns in Del Mar

Page 16

Taste of Laguna Beach

Sponsored by the Laguna Beach

Chamber


Page 17

Community Relations for Todayrsquos

Restaurants

Page 18

Southern Wine amp Spirits of Nevada

Salutes Those Who Paid the Ultimate

Price on 9-11-2001

0

Brettrsquos Vegas View

Page 21

Hungry for PR

Page 22

COVER FEATURE

Celebrity Chef kerry Simon Passes

Away in Las Vegas at Age 60

Page 24

Product Spotlight

Page 24

Government Cracks Down on

Non-Transparent Environmental

Claims

Page 26

Human Resources Insights

Page 27

The Bottom Line

Page 28

American Culinary Federation

Chefs Of SoCal Chapter Page

Page 30

Events

Ad Index

Page 30

Book Review









lvfnb

CONTRIBUTING STAFF



wwwsocalfnbprocom




K Mike Masuyama PhD



Allen Asch




Linda Bernstein





Jackie Brett



Les Kincaid


Jen Morris



Michael Oshman


Alice Swift



Ben Brown





HOT OFF THE GRILL














By David Mulvihill




dbrewhillgmailcom









Traditionalyet New







without the Color













By Les Kincaid






FOOD FOR THOUGHT
















Yields 4 servings

Coq Au Vin



By Adam Rains












and Blends



Ounce or More












702-642-1100










By Alice Swift




















By Bob Barnes







5 CROWNS IN DEL MAR












By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview




















lvfnb

CONTRIBUTING STAFF



wwwsocalfnbprocom




K Mike Masuyama PhD



Allen Asch




Linda Bernstein





Jackie Brett



Les Kincaid


Jen Morris



Michael Oshman


Alice Swift



Ben Brown





HOT OFF THE GRILL














By David Mulvihill




dbrewhillgmailcom









Traditionalyet New







without the Color













By Les Kincaid






FOOD FOR THOUGHT
















Yields 4 servings

Coq Au Vin



By Adam Rains












and Blends



Ounce or More












702-642-1100










By Alice Swift




















By Bob Barnes







5 CROWNS IN DEL MAR












By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom



1X 6X 12XCover + 2 Page Editorial + Full Page Ad $5000Full Page back cover 85rdquo x 11rdquo full bleed $2200 $2000 $1500Full Page inside cover 85rdquo x 11rdquo full bleed $1700 $1500 $1000Full Page inside back cover 85rdquo x 11rdquo full bleed $1700 $1500 $1000Full Page 85rdquo x 11rdquo full bleed $1200 $1000 $800Half Page 75rdquo x 5rdquo $700 $600 $500Quarter 75rdquo x 5rdquo $500 $400 $300Business Card 2rdquo x 35rdquo amp Product Spotlight $150 $125 $100


















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview






















By David Mulvihill




dbrewhillgmailcom









Traditionalyet New







without the Color













By Les Kincaid






FOOD FOR THOUGHT
















Yields 4 servings

Coq Au Vin



By Adam Rains












and Blends



Ounce or More












702-642-1100










By Alice Swift




















By Bob Barnes







5 CROWNS IN DEL MAR












By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview















Traditionalyet New







without the Color













By Les Kincaid






FOOD FOR THOUGHT
















Yields 4 servings

Coq Au Vin



By Adam Rains












and Blends



Ounce or More












702-642-1100










By Alice Swift




















By Bob Barnes







5 CROWNS IN DEL MAR












By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview













By Les Kincaid






FOOD FOR THOUGHT
















Yields 4 servings

Coq Au Vin



By Adam Rains












and Blends



Ounce or More












702-642-1100










By Alice Swift




















By Bob Barnes







5 CROWNS IN DEL MAR












By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview














By Adam Rains












and Blends



Ounce or More












702-642-1100










By Alice Swift




















By Bob Barnes







5 CROWNS IN DEL MAR












By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom



1X 6X 12XCover + 2 Page Editorial + Full Page Ad $5000Full Page back cover 85rdquo x 11rdquo full bleed $2200 $2000 $1500Full Page inside cover 85rdquo x 11rdquo full bleed $1700 $1500 $1000Full Page inside back cover 85rdquo x 11rdquo full bleed $1700 $1500 $1000Full Page 85rdquo x 11rdquo full bleed $1200 $1000 $800Half 5rdquo x 5rdquo $700 $600 $500Quarter Page 375rdquo x 5rdquo $500 $400 $300Business Card 2rdquo x 35rdquo amp Product Spotlight $150 $125 $100


















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview














and Blends



Ounce or More












702-642-1100










By Alice Swift




















By Bob Barnes







5 CROWNS IN DEL MAR












By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom



1X 6X 12XCover + 2 Page Editorial + Full Page Ad $5000Full Page back cover 85rdquo x 11rdquo full bleed $2200 $2000 $1500Full Page inside cover 85rdquo x 11rdquo full bleed $1700 $1500 $1000Full Page inside back cover 85rdquo x 11rdquo full bleed $1700 $1500 $1000Full 5rdquo x 11rdquo full bleed $1200 $1000 $800Half Page 75rdquo x 5rdquo $700 $600 $500Quarter Page 375rdquo x 5rdquo $500 $400 $300Business Card 2rdquo x 35rdquo amp Product Spotlight $150 $125 $100


















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview



















By Alice Swift




















By Bob Barnes







5 CROWNS IN DEL MAR












By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview





















By Bob Barnes







5 CROWNS IN DEL MAR












By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview












5 CROWNS IN DEL MAR












By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview























By Linda Duke































BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview























BrettrsquosBY











































By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview





















By Jen Morris




AjendaPRcom












CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview





















CELEbRITy CHEF






PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview













PRODUCT SPOTLIGHT








By Michael Oshman






dinegreencom














Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview
















Having Fun at Work














By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview













By Ben Brown







The BottomLine



































Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview























Professional





wwwsocalfnbprocom

wwwsocalfnbprocom





















ADVERTISE WITH US


EVENTS AD INDEX






















BookReview













EVENTS AD INDEX






















BookReview












socal october 2015

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