Bruery Terreux Opens in Anaheim - Amazon S3...Bruery Terreux Opens in Anaheim Exploring the Wild and Sour Side of The Bruery FOR MORE PHOTOS & STORIES VISIT.SOCALFNBPRO.COM Issue 9

Bruery Terreux Opens in AnaheimExploring the Wild and Sour Side of The Bruery

FOR MORE PHOTOS & STORIES VISIT

WWW.SOCALFNBPRO.COM

Issue 9 Volume 16US $3.95

September 2016 I The SoCal Food & Beverage Professional 3www.socalfnbpro.com

September 2016

9

14

20

WELCOME TO OUR SEPTEMBER 2016 ISSUE OF THE SOCAL F&B PRO, where things are cooling down after another long, warm summer, which means SoCal finely opens its doors and starts moving outside for more food & beverage activities which we always enjoy, like the Laguna Chamber’s Flavor of Laguna at Tivoli 2, Rock-n-Lobster at the Port of L.A., and Newport Food & Wine Festival, just to mention a few. (Check out our Events Calendar for dates and times.)

Which brings us to the September cover feature and a dedication to the great brewers of SoCal who we appreciate for bringing us some of the best beers in the country. This month we honor Bruery Terreux opening in Anaheim including their brewery and tasting room and featuring “the creative and artisanal, wild and sour side of The Bruery,” according to our SoCal Journalist David Mulvihill covering this feature. Check out David’s complete in-depth article and be informed!

On page 18 in Chef’s Talk, Chef Allen Asch brings up very common but little known facts on ethnic culinary and the religions that created them. Chef Asch takes us through the stages and beginnings of Halal laws created in conjunction with the Islamic religion, Jewish Kosher laws as well as Christian, Buddhism and Hinduism to show the differences and the likenesses of the ethnic culinary facts. Check out Chef Asch’s article and you’ll be up to date on these international cuisine influences.

CHEERS! MIKE

CONTENTS AND COMMENTSFROM THE PUBLISHER

MIKE FRYER

Page 4Hot off the Grill!

Page 5Food for Thought Cool Weather Is Coming... Let’s Cook

Page 6Engaging Your Guests During a Tough Economic Climate

Page 8Tripping with Cheese: Part 1

Page 10What’s Brewing

Page 12Brett’s Vegas View

Page 14

COVER FEATURE

Bruery Terreux Opens

in Anaheim

Page 16

The Bottom Line

Telling an Honest Story

About Your Ingredients

Page 18

Chef Talk

Religion and Food Customs

Page 20

Foodie Biz

Around Town

Page 21

Product Review

Page 22

Product Spotlight

Bob’s Beer Bits and Sips

More New Summer Releases

Page 24

Human Resources Insights

Building a Culture of Respect and

Caring!

Page 25

West Eats East

Coffee in a Can

Page 26

Events

Ad Index

ACF Chefs of SoCal

Cover

18

In the August issue the directions for Les Kincaid’s Summer Orange Avocado Salad recipe were from the previous month’s recipe. To view the complete recipe visit www.lvfnb.com/index.php/pages/article/food-for-thought-0816.The SoCal Food & Beverage Professional corrects mistakes. Bring errors to our attention by emailing [email protected].

4 The SoCal Food & Beverage Professional I September 2016 www.socalfnbpro.com

September 2016

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

www.socalfnbpro.com

The SoCal Food & Beverage Professional

@socalfnbpro

CONTRIBUTING STAFF

Advertising [email protected] [email protected]

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

Calendar Submissions [email protected] Information [email protected]

Pre-Press TechnicianBrandon Yan

Journalist Good for SpooningLeAnne Notabartolo

Journalist East Eats West

K. Mike Masuyama Ph.D.

PhotographerAudrey Dempsey

Journalist Chef Talk

Allen Asch

Journalist Linda Duke

JournalistHeidi Rains

Journalist HR Insights

Linda Bernstein

Legal Editorial AdvisorAndrew Matney

Journalist Apryl Bruso

Accounting ManagerMichelle San Juan

Journalist Brett’s Vegas View

Jackie Brett

Journalist What’s BrewingDavid Mulvihill

Journalist Food for Thought

Les Kincaid

JournalistHungry for PR

Jen Morris

Journalist John Rockwell

Journalist Green Restaurant Association

Michael Oshman

Journalist Wine Talk

Alice Swift

Journalist Lisa Matney

JournalistThe Bottom Line

Ben Brown

PhotographerBill Bokelmann

PhotographerJoe Urcioli

JournalistMargie Mancino

Master SommelierJoe Phillips

Juanita AielloCreative [email protected]

Bob BarnesEditorial [email protected]

Adam RainsBeverage [email protected]

Mike Fryer Sr. Editor/Publisher

Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

For any questions or comments please email [email protected]

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

Elaine & Scott Harris Editors at [email protected]

HOT OFF THE GRILL! SGWS honored Herbs & Rye recently, who won High Production Cocktail Lounge at the Tales of the Cocktail competition in New Orleans. I had the chance to reunite with an old friend and one of, if not the top, mixologist in the country, Tony Abou-Ganim. Tony is excited about the new opening of his Libertine Social restaurant inside the Mandalay Bay Resort in Las Vegas. He is the Beverage Partner in the venture and ready to wow his followers and guests with his concoctions!

We recently had the opportunity to attend the PMA-Produce Marketing Association Foodservice Expo in Monterey, CA and were able to see some of the latest and freshest ideas to come to the Food & Beverage Industry. We were especially impressed with a new up-and-coming company that individually builds and sells micro hothouses for growing your own micro greens, herbs and vegetables in-house. Talk about a farm to plate experience, this is perfect!

One thing I miss these days in restaurants is tableside service. So you can imagine just how delighted I was to have our server at The Whaling Station at Cannery Row in Monterey Bay, prepare our Caesar salad from scratch tableside! Excellent job and just how I remember making my first Caesar salad as a student in the Hotel & Restaurant Management course at the City College of San Francisco.


By Les Kincaid

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

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

8 pm. You can enjoy his website or his broadcast at www.leskincaid.com

[email protected]/leskincaid

www.twitter.com/leskincaid

FOOD FOR THOUGHT

Cool Weather Is Coming... Let’s CookWe all know grocery shopping is already a pretty time consuming task, but not knowing what to buy when you get there can be overwhelming and pricey. However, purchasing seasonal foods is a healthy and cost effective way to approach food shopping. Grocery stores tend to stock up on items in bulk because they are plentiful, making them less expensive for you—especially when they go on sale. So I thought I would choose for this time of year...broccoli—making your weekly trip to the store easier on you (and your wallet).I chose broccoli, since it is one of those poor cruciferous vegetables, that has gotten a bad rap due to poor cooking methods (it’s no wonder kids don’t like overcooked steamed broccoli). I love raw broccoli florets on vegetable platters or in salads. It becomes totally irresistible once roasted with olive oil and sea salt. Like all brassicas, broccoli goes great with garlic, ginger, red pepper flakes and other bold flavors. Select small, tightly packed florets with minimal brown spots.Also, did you know that cheddar cheese isn’t actually orange? It’s really white, and they add orange coloring to make it orange. We’ve been duped all along. I know.I opted for cheddar without coloring, so this broccoli cheddar casserole may not look like the kind you grew up eating. It’s also far healthier than typical Midwestern broccoli cheddar casseroles while still being gloriously cheesy and creamy. No cup of mayonnaise, no cream of mushroom soup, no annoying Béchamel sauce to make.Broccoli casserole made better with roasted broccoli, cheddar cheese, creamy quinoa and irresistible, garlicky whole grain bread crumbs. This is my favorite healthy casserole and it tastes amazing!

Broccoli Cheddar & Quinoa Gratin

Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper for easy cleanup.To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)Reduce the oven heat to 350 degrees F. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.Yields 6 to 8 servings

2 cups vegetable broth 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli2 tablespoons olive oil¾ teaspoon salt10 twists of freshly ground black pepper

¼ teaspoon red pepper flakes, omit if sensitive to spice8 ounces (about 2½ cups) freshly grated cheddar cheese, divided1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works too)½ tablespoon sweet butter or 1½ teaspoons olive oil1 clove garlic, minced1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)


By Linda Duke

Recently many restaurant operators are looking at empty dining rooms and slower than usual sales. In times of a tough economic climate, it’s no secret that consumers have become increasingly cautious and fearful. Today, as fears of losing one’s job and looking at their dwindling 401(k) statement, chances are, consumers are scared. So what can a restaurateur really do to attract cautious guests?A pause in consumption prompts personal reflection. Consumers are asking, “What’s really important to me?” Not surprisingly, the one constant that will remain important is time. Time will remain the ultimate luxury. Recession or no recession, “time well spent” will remain the ultimate goal and how guests feel eating at a restaurant needs to be “time well spent.” If time becomes the highest currency of the day, restaurateurs should take heed. People love spending time well. However, “time well spent,” isn’t just about finding balance, in life or connecting with loved ones. Nor is it a high-priced luxury experience such as limo rides or a four-star vacation resort. Ultimately, consumers spend a great deal of precious time going out to eat. Therefore, tying a brand to quality time is a concept with huge implications. For instance, consumers surround themselves with brands that engage them and make them feel they are spending their time well. They’re gravitating more toward experience than assets and goods. Finding ways to make your restaurant brand “add life to the experience” should be a priority on any restaurant marketer’s to-do list. The approach of creating a meaningful experience starts with engaging your guests. Engagement is the new awareness, and return-on-engagement (ROE) is the new ROI (return-on-investment). Put another way, ROE is more customer-centric, a more outwardly approach than ROI. So restaurants need to boost ROE: how? As with any broad scale change in a company’s thinking, a true commitment to engagement requires senior management to commit first. That said there’s much that restaurant marketers can do. The first step is learning to be a proverbial fly on the wall. Don’t launch that new website unless you have a clear idea about who your guests are and what type of experience they perceive. It is also essential to be creative about adopting ways that customers can give you input. When creating your brand messaging, consider employing public relations.

What is going to get my guests truly engaged? Understand the importance of associating your brand with something authentic. For example, Boudin SF (the fast casual concept developed by the 170 year old San Francisco sourdough Boudin Bakery company), gave away daily bread, 365 loaves, to the first 100 guests at a recent grand opening. Guests lined up the day before and spent the night. Into the morning, guests learned the history of Boudin and shared their love and memories of Boudin’s sourdough bread. Boudin entertained kids and parents alike in bread toss games for prizes, and were treated to signature menu samples before the doors opened. Overall, guests shared in an authentic experience that proved to be a great return on their time, while Boudin SF got to know and share their favorite tradition with guests. When searching for restaurants worth their time, consumers don’t want to dig through the clutter. Other public relations strategies such as sampling, tasting events and fundraisers allow brands to further engage guests, keeping them at the top of the list when they go out to eat.Finally, realize that your guests are a source of feedback and ideas, even about menu items. Don’t underestimate the power of direct interaction with your customers. During a recent in-person “voice of the guest” initiative, I learned first-hand how one-on-one involvement can provide R & D folks with a far richer and holistic view of both their jobs and the people they serve. I don’t suggest moving ROE to the forefront of a company’s branding efforts should mean that ROI disappears from a marketer’s arsenal. Indeed, it can’t! Businesses must be efficient and investments prioritized. But so long as the current economy puts sour and skeptical faces on consumers, it is more important than ever to look at those faces and engage your guests.Engaging your guests will ultimately develop a lasting bond with your brand. Additionally, these engagement activities, which include promotions, events, focus groups and round table discussions with your customers, leads to loyalty, frequency and word of mouth. The ultimate goal for a restaurant marketer in today’s challenging economy is to “add to customer’s life experience,” and by engaging them, it will be the best return on investment of time and energy when the economy swings north.

Engaging Your Guests During a Tough Economic Climate

Celebrating 25 Years in the Restaurant Industry, Duke Marketing has handled

numerous crisis scenarios for restaurant chains and Linda Duke, CEO is an expert

witness, crisis communicator and emergency legal liaison.

[email protected] • 415-492-4534


FOUR STAR RESTAURANT MARKETING COOKBOOK

www.marketing-cookbook.com

Recently published, Four Star Restaurant Marketing Cookbook — Recipes for

RestaurateursTM, is a 300 page marketing resource for restaurant operators.

Creative marketing programs are written in an easy-to-use recipe format, with

ingredients needed, directions to implement and tips, tools and tactics to drive

sales. Over 250 real restaurant case studies and photos are included.

Available to purchase online at: marketing-cookbook.com

DRIVE SALES with Easy to Execute MARKETING PROGRAMS

www.marketing-cookbook.com

See what operators are saying:

“Recipes for Restaurateurs is a practical ‘how to guide’ written in an easy to follow format with case studies and proven sales building programs. Our franchisees will truly benefit from implementing and following many of its recipes and instructions.”

“Recipes for Restaurateurs is a comprehensive, easy to follow book of effective marketing strategies and is a great tool we purchased for each of our general managers. Ms. Duke trained 65 managers of our Me-n-Ed’s Pizzerias how to use the recipes and provided motivation and directions for effectively driving sales and we are already seeing success.”

“Recipes for Restaurateurs is an incredible resource for not only those looking to enter the restaurant business, but for those that have been running restaurants for years.”

FORKS brings the world to your table: An around-the-world adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes.Why would someone sell nearly everything he owns, pull roots, and travel for three years--alone--on a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce.Allan looked at these forks in the road of his life as an opportunity to both follow a life-long dream and pursue his passions. He hopped on his motorcycle and traveled around the world--alone. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journey--to share the truths he’d uncovered and the lessons learned during his adventure around the world.Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection.Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others.

The second edition of FORKS is widely available at Amazon, Barnes & Noble and Indie Bookstores everywhere. Autographed and personalized signed copies are available

on the FORKS website www.forksthebook.com.

Allan Karl’s best-selling book FORKS: A Quest for Culture, Cuisine, and Connection has been a #1 best-seller in three Amazon categories.


No, the title is not a reference to the viral story that floats around the internet—the one that claims a peer-reviewed study in the U.S. National Library of Medicine found that casein content in cheese is actually as addictive as a hard drug—but to my recent summer adventure to visit my sister in Coos Bay, Oregon (about 90 miles south of Newport, for you Rogue Ales fans). Making good use of my limited time, I decided to hit some bike trails, breweries, university tours (for the edification of my high school daughter), and of course, any cheesemakers I could find along the path.My journey began along State Route 99, the end of the trail for the Joad family in Steinbeck’s great novel, The Grapes of Wrath. For me, SR-99 was the beginning of an adventure. Between

Bakersfield and Sacramento, the California Cheese Trail Map (cheesetrail.org) shows 18 cheese-producing creameries, and another eight if you include coastal creameries. Along the central valley, there are countless dairies, orchards, vineyards and produce farms within its robust 25,000-square-mile area. Wikipedia tells me that California’s central valley produces more than half of the fruits, vegetables and nuts consumed in the United States. Any time I drive north in California, the more aware I become of how disconnected Southern Californians are from the production of our food. Maybe that’s why I like making cheese: because it reminds me that good food always begins with good raw materials and a little bit of hard work.Embarking on this mission to find cheese, I

made no specific appointments with creameries because I had a large geographic area to cover in a relatively short period of time. I was aware of the fact that for health department regulations, the production facilities of most creameries are closed to the public, and that when tours are granted, they occur on special occasions and need to be scheduled in advance. Mine was the trip of a tourist and not of an insider. Bravo Farms Vintage Cheese Factory — Traver, CA. After passing Tulare, there is ample freeway signage along SR 99 urging travelers to visit their cheese shop—so I did. The stop is well worth it if you’re in need of barbecue, or if you’re just a traveler in need of snacks, gifts and souvenirs. The gift shop is filled with typical farmstead fare—arts and crafts, yard art, olives,

phot

os b

y Jo

hn R

ockw

ell

A favorite among cheese junkies, curds are Cheddar or Jack that never came to be. Instead, they are salted and served fresh. Good curds squeak on your teeth when you chew them.

Flavored Cheddars are crowd-pleasing and make for pretty cheese—the veins happen because the flavoring is mixed with the cut curds before pressing.

Vintage Cheese’s specialty cheeses using various kinds of milk and increased aging times make for some fantastic international-style cheeses like Manchebo and Gouda. The best part: customers are allowed to sample.

The western-town look of Bravo Farms is the headquarters of Vintage Cheese. The souvenirs were cute, but I was really after the cheese.

Tripping with Cheese: Part 1

John Rockwell is a native Southern Californian and career English teacher working in the Riverside area.

In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for

culinary delights within riding distance of the vast network of SoCal bicycle trails.

He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has

been a homebrewer for over twenty years.

By John Rockwell


oils, jams and jellies, and of course cheese made by their very own Vintage Cheese Company.Despite the kitsch, Vintage Cheese has some interesting offerings for the cheese curious. They have the standard crowd-pleasing fare: plain curds, Cheddar, Jack and Derby. For those who like flavor mixed into their Cheddars and Jacks, there were variations with sage, chipotle, habañero, jalapeño and Cabernet wine. While I admit to enjoying these flavored cheeses—what SoCal native can resist habañero and jalapeño?—at that point, you’re not really tasting the cheese. Never fear, because Vintage has some really fine specialty-style cheeses that I found to be excellent and well worth the trip. Their sharp and floral cow’s milk Aged Cheddar, mild Sheep Gouda, Spanish Manchego and farmhouse-style goat’s milk Classico were each delightful and different. The next time I stop by, I will probably grab a chunk of their Romano and sheep’s milk Blue; and a bigger chunk of the Sheep Gouda, which disappeared too quickly from a cheese plate I made for my family.While you’re not likely to find Vintage Cheese in Southern California, if you frequent California’s major arteries, the stop is worth it. In addition to the shop in Traver, there are additional operations at the Tulare Outlets off SR-99, and at the ever-popular I-5 Kettleman City exit. There are usually sampling containers in the store, so you can narrow down your favorite cheese.Loleta Cheese Factory—Loleta, CA. Just a few miles south of Eureka, this sleepy little seaside town is home to Loleta Cheese Factory, a small operation in a historical landmark wood-paneled building. Bob Laffranchi, who owns the business with his wife Carol, was once a high school teacher teaching dairy farming,

so this place resonated with me in a special way. Laffranchi turned his classroom lessons on cheesemaking into reality in 1982 when he formed his company. The focus of Loleta Cheese is mainly plain and flavored Jack, Cheddar, Havarti and Fontina—no bloomy rinds here, and no evidence of natural-rind aged cheeses or sheep and goat milk-based cheeses. Some cheeses are sent away to be cold-smoked and then are returned to the shop to be sold. High quality annatto-colored Cheddars and Jacks each hold their own and are what you’d expect of mass-produced style cheeses done on a much smaller scale—better quality, with some nuance. The Orange Peel Cheddar I bought was strangely addictive and popular with my family. At first, the flavor is difficult to categorize, but it definitely grows on you. If you want Loleta Cheese, you can visit the shop (which also sells jellies, jams and nuts), or you can have their cheese shipped to you during non-summer months.Cypress Grove Chèvre—Arcata, CA. For me, this was one of a couple of “holy grail” stops on my tourist tour. This creamery is home to the famous and award-winning Humboldt Fog, Bermuda Triangle, Truffle Tremor and various soft and flavored goat’s milk soft-spread cheeses. If you haven’t tried Humboldt Fog—an ash-ripened goat’s milk Brie—then go out and buy a chunk right now. There’s really nothing quite like it, and it is difficult for me to describe or put into any particular category. It is sublime, and I’m not the only one who thinks so. In the California State Fair this year, Cypress Grove took thirteen medals—eight golds and two best-in-category, which included first-place wins for Humboldt Fog (mini) and Truffle Tremor.Even though they don’t offer a full tour of their facility, I just had to walk onto the property to see

it for myself. Visitors to the factory are shown into the employee breakroom, which opens up to the final-stage affinage for Humboldt Fog and Truffle Tremor (a truffle-flavored goat’s milk Brie). One cool thing about the breakroom is that they keep a platter of very expensive cheese out for tasting and sampling for employees. At the end of my short walk to the breakroom and back, I was handed a couple of soft flavored chèvres as a souvenir!

In Southern California, Cypress Grove cheese can be found at finer cheese retail outlets—I have seen it at Sprouts, Ralph’s, Gelsons, and Whole Foods.

These creameries were only a glimpse into the wonderland of craft cheese. Coastal Oregon and Marin County proved to me that there is a renaissance in cheese, and they will be the subject of my next installment.

Vintage Cheese Factory 36005 CA-99 Traver, CA 93673 559-897-4634

Loleta Cheese Factory 252 Loleta Dr Loleta, CA 95551 707-733-5470

Cypress Grove Chèvre 1330 Q St, Arcata, CA 95521 707-825-1100

Through this window is where the magic happens, though on the Monday when I visited, there was no cheese being made.

The historical Bertsch Building was built in 1919 and is an appropriate home for a traditionally made food product.

Owned by Swiss dairy giant Emmi, Cypress Grove’s production facilities are immense and impressive. Of course that blue Cypress Grove badge always means great cheese.

The back lot of Cypress Grove.

Cypress Grove Chèvre in Arcata has kept the old-world feel by keeping the original barn buildings that were part of this homestead property. The company restored the mural on the rear building when they bought the property.

A humidity-controlled room full of Humboldt Fog is a wondrous thing to behold. There are mini rounds in front and larger rounds to the back. Proper affinage is important for the superior and delicate rind development of their signature cheese.


Old Vine Turns NineAs a craft beer reporter, my focus isn’t only on beer. It also concentrates on aspects of fine artisanal craft in food, wine and spirits. A piece of this month’s column is devoted to highlighting one such craftsman. And, not to worry, we will get to beer.Chef Mark McDonald opened Old Vine Café in a section of The Camp in Costa Mesa in 2007. Recently having celebrated nine years in business, his passion for ingredients and providing a complete culinary experience for his guests appears to be at the forefront of every dish prepared.The menu is quite extensive. A la carte options are available, but the way to go is by choosing one of many tasting menus available daily. Vegetarian and vegan options are also offered. Each of four courses is paired with a unique wine from around the world. The signature Chef’s Tasting Menu changes seasonally and typically highlights the freshest of locally sourced ingredients. For the Original Tasting Menu, the first course comprises sautéed sea scallop and crispy fried yucca with a tarragon Chardonnay sauce. Second, comes handmade tagliatelle pasta and with aged Pecorino Romano. The main course is an all-natural prime filet mignon with crispy fried onions and a Maytag blue cheese demi-glace. Finally, Grandma’s Cheesecake with wild berry puree completes the meal accompanied by ruby port.The Italian Tasting Menu starts with seared baby octopus, sour dough sand, celery, citrus and parsley infused extra virgin olive oil. Red beans and farro with shitake mushrooms, egg yolk and Gouda (5 years aged) follow. Third course is handmade pappardelle pasta with peas, sausage ragu and Parmigiano-Reggiano. For dessert, pistachio biscotti accompanies house-made espresso ice cream with port wine chocolate sauce and espresso dust.For those beer inclined, Old Vine offers a modest but well thought out selection of beers. A recent list found two beers from Utah’s Uinta Brewing, Czech Rebel, a pilsner from the Czech Republic, Germany’s Maisel’s Weisse, Dupont’s Biere de Miel and Gulden Draak 9000 quadruple, both from Belgium, and Hitachino Nest Espresso Stout from Japan. Chef Mark is first to say that it takes many dedicated people to run a successful restaurant. With GM Stacy Drakos, AM Manager Cesar Orozco, Sous Chef Nathan Veach and Kate Perry, Wine Director and Lead Sommelier, McDonald

and his team of about 20 do not disappoint. This was readily apparent during the 9th Anniversary Celebration they hosted in late July.McDonald brings the world to his customers in a number of ways. Prior to opening Old Vine Café, he studied under the tutelage of Chef John Nocita at the Italian Culinary Institute (ICI) in Calabria, Italy. His love for the unique and varied cuisines from Italy’s numerous regions shines through in many of his dishes. Every year, Chef Mark also

partners with the ICI to offer a small group of patrons the opportunity to experience local Italy, with two separate culinary-focused excursions: Splendors of South Italy and Splendors of North Italy. Attendance is kept small in order to provide a more intimate experience of the local culture and cuisines. The South trip, with one of its bases at the Italian Culinary Institute, tours various areas in Calabria and Sicily, and even provides culinary workshops and hands-on instruction by Chef Nocita. The North trip explores Veneto, Emilia Romagna, Lombardia and Trentino-Alto Adige. As one who attended the South Italy excursion a couple of years ago I can confirm it was an experience of a lifetime.Mark continues to expand his creativity through worldwide travels, learning, teaching and conducting demonstrations as California’s Director of Aregala & Cooks Without Borders. The Old Vine Café website provides menus, wine & beer lists, and details on the above mentioned expeditions. Start your experience with a trip to Old Vine Café. The restaurant is also open for breakfast and lunch.

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

[email protected].

what’s BREWING

phot

os b

y D

avid

Mul

vihi

ll

Old Vine Café team members Riikka Kuusisto and Cesar Orozco at Old Vine Café’s 9th Anniversary celebration.

Old Vine Café Chef & Proprietor Mark McDonald with his girlfriend Nina Flores.

Old Vine Café team members pictured at their 9th Anniversary celebration.


EntertainmentAbsinthe will fold its tent at Caesars Palace Oct. 21 and open a new production in the former Rose. Rabbit. Lie. ballroom space at The Cosmopolitan in late 2016.

Steve Wynn’s ShowStoppers extended its closing date to Dec. 31 at the Encore Theater.Raiding the Rock Vault ended its residency at The Tropicana July 31. One Epic Night! is a new show through Jan. 4 at the Plaza featuring finalists Megan Ruger, Will Champlin, Jarrett and Raja, and James Durbin from popular television talent competition programs.Tony Sacca’s Vegas The Story will open in the Windows Showroom at Bally’s on Friday, Sept. 23 presenting the city’s history with humor and song. Sin City Comedy & Burlesque featuring a changing lineup of comedians and showgirls moved to The Cabaret inside Planet Hollywood and Tease from the Strip, a competition showcase for rising comedians hosted by comedian John Hilder, shares the room at 10:30 p.m. on Tuesday and Thursday. Deepak Chopra will appear at The Smith Center with The Future of Wellbeing on Friday, Oct. 28. His book out this month is Radical Beauty – How to Transform Yourself from the Inside Out. John Rich of country duo Big & Rich will open a second-floor music club with an open-air patio at the Grand Bazaar Shops in front of Bally’s with food served from first-floor Wahlburgers. Lionel Richie has three additional dates Dec. 27, 29 and 30 at The AXIS in Planet Hollywood. British R&B performer Van Morrison will headline The Colosseum at Caesars Palace Jan. 13 and 14. Tickets include a CD of his album, “Keep Me Singing,” out Sept. 30.British pop singer Charli XCX will headline the after-party concert at the Downtown Las Vegas Events Center following the 18th Annual PRIDE Night Parade Friday, Oct. 21.

Celebrating Nevada Ballet Theatre’s 45th Season Jeff White Custom Jewelry with prima ballerina Cynthia Gregory will debut a specially designed series of ballet-inspired pendants in October.Mike Tyson UNDISPUTED TRUTH – Live On Stage starring the fighter has been extended at Brad Garrett’s Comedy Club inside MGM Grand Sept. 8-Oct. 23.The Festival of Praise tour will bring big name gospel singers to the Orleans Arena Wednesday, Oct. 5.The Golden Nugget’s country lineup during National Finals Rodeo Dec. 1-10 includes Terri Clark, Tanya Tucker, Brenda Leem Charlie Daniels Band, Wynonna & The Big Noise and Trace Adkins.

Tim McGraw will appear at the MGM Grand Garden Arena Saturday, Dec. 10. The Weekend in Vegas is a new entertainment-news program hosted by Flamingo headliner Jeff Civillico. The show takes place in front of a live audience at The LINQ Promenade fountain on Thursday nights.

Assorted DevelopmentsTop Shot Las Vegas is first non-lethal shooting range in Las Vegas where participants can practice realistic scenarios with targets moving.Taco Bell will open a flagship store featuring the chain’s new Cantina-style restaurant with an open kitchen, sharable menu items and alcohol this fall on the Strip at Harmon Corner. The free public Aviation Nation air show and open house will return to Nellis Air Force Base Nov. 12 and 13 with the Thunderbirds and aerial acts performing and static displays.The new photo op Blue Man Wax Shack display at the Luxor with three wax figures created by Madame Tussauds allows visitors to go inside Blue Man Group’s creative world. Tennis greats return for the World TeamTennis Smash Hits at Caesars Palace on Monday,

Oct. 10. John McEnroe, Andy Roddick, Martina Navratilova and Lindsay Davenport will headline the annual charity event co-hosted by Sir Elton John and Billie Jean King.

Fly Fit at McCarran International Airport is the first airport fitness program providing travelers with walking paths located throughout the terminals. After a sold-out sophomore year RiSE Lantern festival will expand to two days Friday-Saturday, Oct. 7 and 8.Monte Carlo resort will close its pool, The Pub eatery and other outlets on Oct. 3. This move will start the property’s $450 million transformation into two separate hotels — Park MGM and the NoMad Las Vegas, and Park Theater with completion by 2018.The Roos-N-More zoo in Moapa, 55 miles from Las Vegas, is open again with intentions to receive the public on Saturdays. Spokane Hoopfest will bring Las Vegas 3-on-3 basketball tournament to Toshiba Plaza at T-Mobile Arena and the top of the New York-New York parking garage Oct. 14–16. After five years online, the first JAECI interactive boutique store will open downtown with a café-style lounge. Curacao, a California-based retail giant, will open its 12th store and first in Nevada at the Meadows Mall this fall. New at The Forum Shops at Caesars Palace are Leica’s first Las Vegas camera store and DKNY’s completely redesigned outlet. DC Solar is title sponsor of the track’s NASCAR Camping World Truck Series and race on Saturday, Oct. 1 at the Las Vegas Motor Speedway.The 15th Vegas Valley Book Festival on Saturday, Oct. 15 at the Historic Fifth Street School is a free day-long public event.

Brett’s By Jackie BrettJackie is a freelance public relations

specialist and writer specializing in the Las Vegas entertainment and travel

scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. She is also

an instructor covering Special Events at CSN- College of Southern Nevada.

Email: [email protected]



Bruery Terreux Opens in AnaheimBy David Mulvihill

photos by David Mulvihill


On the subject of creative and artisanal, the wild and sour side of The Bruery has opened its tasting room in Anaheim. A few years back The Bruery in Placentia made the wise move to separate its line of beers fermented with wild yeasts from its traditionally fermented and spirited ales, 3 miles east, in Anaheim. Bruery Terreux was born. This reporter had the opportunity to tour the finished facilities and new tasting room and glimpse some of the magic currently fermenting.Distribution Marketing Manager Cambria Griffith showed me around Terreux. The highlight of my visit was meeting with Jeremy Grinkey. As Terreux’s Production Manager, he oversees the whole operation at Bruery Terreux. He has transitioned his former winemaking skills into a passion for creating unique wild and wonderful brews utilizing many ingredients, including various fruits, wine grapes and yeasts, and differing fermentation and finishing vessels.

Wort (unfinished beer) comes in large tow tanks from The Bruery and is destined for three potential places when it arrives.Destination One: Beers, such as Terreux’s Oud Bruin-style beer (Gypsy Tart), see fermentation in 90-barrel stainless fermenters. Destination Two: The heaviest fermentation workload goes into large wood barrels called puncheons. In brewing sour barrel aged beers, wort is racked into giant wooden puncheons. Wild yeasts (bugs) already in the puncheons are responsible for primary fermentation of the wort. “We can then add [additional] bugs when those beers are moved into smaller barrels where they can finish souring and aging,” Grinkey shared. Each of Terreux’s core barrel aged beers originate in these puncheons. Those include Oud Tart, Tart of Darkness, Sour in the Rye (the sour blonde base beer used to make many of the fruited lambic-style beers, and gueuze-style blends). 1,850 barrels are currently aging beer for periods ranging from seven months to 2.5 years. Destination Three: Two giant (250 barrel) wood foeders are used in the initial formulation of Berliner-style frucht (German for fruit) beers. Beer is then taken from these foeders for a fruit treatment (fruit re-fermentation) prior to release. Unlike barrel aged beers, frucht sours generally spend only 2-3 months aging in stainless steel tanks. Jeremy shared some works in progress. First tastes came from two stainless tanks: one a sour blonde ale spending time with nectarines and the other, the same sour blond finishing with peaches. These beers comprise the components in this year’s iteration of Room For Me, a very popular seasonal brew with fruit sourced from Masumoto Family Farms. Last year’s smaller batch utilized 800 pounds of single variety nectarines and peaches. This year’s larger batch required much more fruit. This resulted in sourcing four successive nectarine and three different peach varietals from the same orchards. In tasting the two separate components, it became apparent that the use of multiple varietals had resulted in adding more-complex layers of flavor. Nectarine flavors with a marked tart finish dominate in the nectarine beer, while more multifaceted peach essences and additional residual sweetness came through in the peach sour. I could definitely taste how blending of the two would result in a more-rounded and complete flavor experience. With components aging separately, Grinkey and Team Terreux will have more flexibility in blending at bottling time. Release of singular peach and nectarine beers might also happen. True to his winemaking heritage, Jeremy has also been experimenting with grapes. He segued into having us taste two wine-beers bottled the prior day. I think both would pair well with many menu items of the aforementioned Old Vine Café. Both started as 50%/50% mixes of beer and grapes. Terreux Bourgogne Blanc is a Chardonnay sour formulated with pressed Chardonnay grapes from Gary Burk and Gold Coast Vineyards in Santa Maria Valley. The Chardonnay was blended and fermented with fresh sour blonde wort. It then went into second run French oak barrels. The Chardonnay

characteristics shine with light, subtle and pleasant juicy flavors. Rue Sans is a sour rye ale brewed with Roussanne grapes sourced from Lino Bozzano from Santa Barbara Highlands winery. It was completely different in flavor and finish. For this beer, destemmed grapes were left on their skins and blended with one-year-old barrel aged Sour in the Rye as its base beer. The microflora in the beer went to work on the grapes to finish their fermentation. Then it was transferred to early-run American oak barrels. It was more viscous, with citrus characteristics, and honeysuckle & oak/vanilla in the finish. The orange/honeysuckle flavors of this Rhone varietal combined well with the beer and the wood.Finally, Grinkey treated us to a work he’s had in progress for some time. For this, 500 pounds of Grenache grapes went into two large barrels (stems, seeds & all) along with sour blonde wort. It aged from October thru mid-January before being drained and hand-pressed. It then transferred into a tank and has finished over the last eight months and has become an amazingly balanced wine-forward beer-wine. In its current state, its complementing funk combines for a unique but enjoyable drink. Jeremy spoke about the possibility of adding a light carbonation to enhance the experience in the final product. I would drink it as-is, perhaps accompanied by some dark chocolate. If you tasted this at a wine tasting I’m not sure you would know it was part beer. Leaving Grinkey to return to his art, it was now time to try a few things from Bruery Terreux’s wonderful new tasting room. You should do the same. This new and well-appointed tasting room with outdoor patio is located at 1174 N Grove St, Anaheim, CA and is open daily 12-10 p.m.

(From L to R) Brian Cockle, Jeremy Grinkey, Andrew Stretch, and Keith Pumilia in front of the massive foeders at Bruery Terreux.

The new tasting room at Bruery Terreux.

(From L to R) Part of the Bruery Terreux tasting room team: James Higuera, Chris Fougner and Ellen Pease.

Just a few of the more than 1800 barrels aging beer at Bruery Terreux.


By Ben Brown

Ben is an MBA candidate at USC’s Marshall School

of Business, specializing in hospitality marketing and

analytics. He has served as a food & beverage strategist

with MGM Resorts, as well as reviewed more than 200

Las Vegas restaurants with CBS Local and Examiner.

com. Contact him at [email protected].

The Bottom LineTelling an Honest Story About Your Ingredients

Show whole ingredients.It’s easy to tell that a lobster is real when you see the whole crustacean presented to you before it’s cooked. The process becomes much harder with lobster ravioli, where lord-knows what kind of lobster-flavored combination is actually sitting between the pasta squares. Coffee beans are easy to prove as pure, but coffee grounds can have many foreign agents mixed in. If you’re in the position where you can show something whole before it’s chopped, ground, blended or battered, show it off. Servers presenting steaks and lobsters tableside is no nuance, but is also quite cumbersome for many eateries. Display cases are also common, but mostly among fine dining establishments. The solution can be as simple as a line on your menu that states “We will happily accommodate any requests to see our ingredients tableside.” Few patrons will take you up on this offer—minimizing operational setbacks—but will take comfort in your willingness to show your hand.Another option is to host regular kitchen tours. A weekly or monthly kitchen tour, coupled with a tasting menu or pairing event, could double as a great marketing tactic in addition to buying rapport.

Boast only what you can back up.If you charge a premium for cooking with foods of a certain label or status, be sure that clear standards exist whereby your food can truly earn that label. Just about anyone can slap the word ‘natural’ on their packaging without facing legal ramifications. It’s virtually impossible to find olive oil in the US that isn’t extra virgin, where in Italy only a small percentage of olive oil can actually tout that title. Only a handful of restaurants actually serve Kobe beef, and the term ‘American Wagyu’ is meaningless. The list goes on.Thousands of restaurants throw out arbitrary premium terms without walking the walk. Yes, they will win over uneducated customers, but they will ultimately lose the war. All it takes is a core group to call out these shenanigans and the restaurant’s reputation—and revenue—plummets. If your tuna is truly ‘sushi-grade,’ have some collateral around your restaurant, such as a certificate or a brief story about the tuna’s sourcing, to show for it. If you are ‘famous’ for anything, display your awards and depict the story on your menu. The proof is in the pudding, so make sure that you’ve got some killer pudding.

Align your food with your brand.Not all restaurants need to showcase premium ingredients. Sure, trendy terms deliver a good spark, but they don’t necessarily inspire guests to walk in or keep coming back. Greater forces—price point, ambiance, cuisine type, and just plain taste—may very well be the true active ingredients in a restaurant’s success. The last thing a restaurant should do is falsely promote certain ingredients to keep up with the Joneses. If you happen to use organic, all-natural ingredients, then do toot your own horn in a way where the guest can see immediate proof behind your claims. Don’t get carried away though, as stretching the truth beyond tangible evidence could introduce a level of skepticism you may not be prepared to handle. More and more restaurants are building their brands around ‘real food,’ and transparency is necessary for these brands to stay afloat. If you are not able or willing to provide that transparency, it doesn’t say anything negative about your restaurant, it simply means that you should think critically about the brand points that your restaurant stands on.

‘Real Food, Fake Food’ is a big hitter in foodservice transparency. In the same way that ‘Fast Food Nation’ exposed questionable practices from some of the world’s most prominent quick service giants, so too does ‘Real Food, Fake Food’ unveil some very unfortunate truths about restaurants and food suppliers that make false claims about their ingredients.

The moral of the story: Tell the truth about the ingredients that you use, and make sure that your suppliers are doing the same.

Easier said than done, of course. The real challenge comes not with telling the truth, but having your customers believe that you’re telling the truth. Here are a few tips to help garner trust among your customers:

SOME WINES ARE WORTH CELEBRATING

Celebrate Robert Mondavi Winery’s 50th Anniversary of uncompromising excellence and generous inspiration.

Enjoy our limited editionanniversary release of 2013 Maestro.

Plea

se e

njoy

our

win

es re

spon

sibl

y. ©

201

6 Ro

bert

Mon

davi

Win

ery,

Oak

ville

, CA

“This is just the beginning.”“This is just the beginning.”Learn more at RobertMondaviWinery.com

CBI_28436_W10_RMW_LV_Food_Bev_FllPg_Ad.indd 1 4/28/16 12:27 PM


Chef TalkReligion and Food Customs

By Chef Allen Asch

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

[email protected] Chef Allen Asch M. Ed., CCE is a culinary

arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales

University and Northern Arizona University. He is currently teaching at UNLV. He earned his

Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.

Many religions practice dietary restrictions and prohibitions and many of those laws overlap into other religions. A great example of this is the Kosher Laws and the Halal Laws that are associated with Jewish people and Muslims (people that practice Islam as a religion). Many of these laws date back many centuries while others can be traced only to the 1830s.Buddhists’ diet generally is a vegetarian diet, finding that natural foods of the earth are the most pure. Within the religion there are some exceptions such as monks being allowed to eat meat if the animal was not killed specifically to feed them. If the meat was a by-product from another purpose, then the religion says it can be eaten. This principle is not necessarily followed by the masses within the religion.Most of the Christian religions do not have strict dietary laws; they mainly have fast days and meat restriction on certain days. Fasting days is almost universal throughout the many religions practiced. They are often connected to holidays and most regard the fast as an instrument which disciplines followers, making them humble and leading to spiritual growth.Hinduism is another religion that restricts meat consumption. In the religion the cow is considered sacred so the thought of killing them or eating them is a non-issue, although milk is allowed. Hinduism does not require a vegetarian diet, but many practitioners do practice it under the belief that all life forms are sacred and by not eating meat it minimizes hurting other life forms.Islamic dietary laws are some of the most detailed of all the worlds’ religions. Foods are broken down into two categories: Halal and Haram. Halal translates to lawful, and Haram translates to unlawful. The basis for these categories comes from the Quran, but interpretation over the years has made adjustments to the diet necessary. The basic tenets of the dietary restrictions are: eating is good for health, failure to eat correctly minimizes spiritual awareness, and fasting has a cleansing effect of evil elements. According to the Quran, only the following foods are explicitly forbidden: animals that die by themselves, blood and swine. The Quran does allow for a “law of necessity,” which makes any forbidden practice permissible, such as eating pork if one were starving.Another common practice in dietary laws is the method of slaughter. In Islam, slaughter must be done in a humane method, quickly with a sharpened blade. The animal must not suffer and it must not see the blade. Additionally it cannot see or smell the blood from a previous slaughter. Foods that meet all of the guidelines are given a “Halal” certification. Another restriction in the religion is toward alcohol or other fermented food items. Originally the Quran only stated that it is forbidden during prayer and that grew into “alcohol has good and evil, but mostly evil.” From there it adapted to alcohol is an “abomination of Satan’s handiwork.”The Islamic religion also includes fasting during eight specific holidays and the holy month of Ramadan. Ramadan is the ninth month in their calendar, which is based on 12 months and 354 or 355 days. This means that the timing of the month compared to the Gregorian calendar changes every year. It can correspond to any month in our calendar. During Ramadan, Muslims fast from sunrise to sunset.Jewish dietary laws, or Kosher laws, are some of the most detailed laws connected to a religion. Although most of the laws can be traced back to the Torah, which was given to the Jewish people in 1275 BCE, from the years 200-500 most of the information was passed down orally from one generation to the next. Many additional adaptations came in 1563 when the Torah was codified. The first recording of Kosher laws in America dates back to 1654.

One viewpoint of the original Torah guidelines was that it was a way to separate Israelites from their non-Hebrew neighbors. As the Kosher laws evolved it is very clear that the changes were based on keeping people safe from the foods they eat. Many religious dietary laws were formatted because there were no modern day luxuries such as refrigerators. This made products spoil quickly, thus making people sick. Like Halal laws the method of slaughter is very important within the Kosher guidelines. Another big obstacle in Kosher is the mixing of milk and meat products. This dates back to when the body had a hard time digesting both items in the same meal. Our bodies have adapted over time and now we can digest both, but people that practice Kosher do not mix the two. There are many food items that are considered Parve, which means they can be eaten with either food.

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

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

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

Cutting Board Resurfacing & Replacements

Steak & Table Knife Re-Serration / Sharpening

Jay’s Sharpening Service

W Tropicana Ave

W Harmon Ave

Arville St

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

www.jayssharpening.com • [email protected]

koshernon

kosher

C H AR D ON NAY

Everything’s better with

Butter Chardonnay by JaM Cellars is one

of three, easy-to-love California wines

including JaM Cabernet and Toast Sparkling.

“We made these wines in the style that we and our

friends love to enjoy. We hope you do too!”

John and Michele, Napa Vintners –

the “J” and “M” in JaM.

1460 First Street, Napa, CA 94559 | 707.265.7577

Sip, smile and share! @JaMCellars #JaMCellars

Get The Scoop! to stay in the know at JaMCellars.com

8.5 w x 11 h inches; CMYK


By Ben Brown

Ben is an MBA candidate at USC’s Marshall School

of Business, specializing in hospitality marketing and

analytics. He has served as a food & beverage strategist

with MGM Resorts, as well as reviewed more than 200

Las Vegas restaurants with CBS Local and Examiner.

com. Contact him at [email protected].

| Foodie Biz | Around Town

The Upper West: Highlighting Santa Monica’s Hidden NeighborhoodSanta Monica is saturated with beachside hotspots, but venture further inland to the area’s lesser-known district along Pico to find this gem of a spot. A worldly menu and bustling ambiance make The Upper West a place for the palate to explore and the mind to relax and be itself. The place is trendy enough for any hip LA Foodie to have room to play, but keeps it real for the rest of us seeking a truly satisfying dining experience.Executive Chef Nicholas Shipp is a gregarious gentleman with fascinating taste. While The Upper West builds its base on upscale American fare, its repertoire expands through Asia, India, Italy and Latin America. Shipp doesn’t try to do too much with each dish though; every item stands out with its own distinct taste, forming a menu that appeals to curious palates and traditionalists alike.

Plan Check Launches Guest Chef Series

This September–D e c e m b e r , renowned burger spot Plan Check Kitchen + Bar launches Comfort Masters, a lineup of exclusive pop-

up dining events created by owner/founder Terry Heller and longtime travel and food tastemaker Andy Wang. Also made in collaboration with mobile app and web-based dining guide Table8, the Comfort Masters series will feature meals by acclaimed chefs and up-and-comers alike. Featured chefs include Michelin-starred Chris Anderson [SO*PA, Palm Springs], James Beard Award-Winner Tory Miller [L’Etoile, Madison, WI], Jamie DeRosa [Izzy’s Fish & Oyster, Miami], ‘The Paleo Chef’ Mary Shenouda, Sheridan Su [Flock & Fowl, Las Vegas] and many others.

Faith and Flower: Living Up to its Hype?Faith and Flower is a leader of the pack when it comes to LA’s ‘most

talked-about’ dining spots. Hip, stylish and in the heart of Downtown, Faith and Flower knows its market and puts on a good show for those looking to post about the newest eatery they’ve checked off their list. When it comes to the actual dining experience, however, Faith and Flower has an unfairly high bar set before it and, unfortunately, that bar wasn’t met.

Faith and Flower falls into LA’s morass of trendy spots that make a big deal out of average food. The menu itself shies from consistency and identity, and overall the food lacked ‘wow’ for a place so talked-about. There’s a few highlights, like their eggs benedict pizza and farm-fresh salads, but all-in-all nothing that lives up to their elevated atmosphere and price point.

Tom’s Urban: Designed with the LA Live Crowd in Mind

Tom’s Urban goes hand-in-hand with LA Live’s flux of excitement. An enormous two-story dining room with 75+ TVs is geared to both accommodate and entertain the waves that come before and after the plethora of sporting

events, concerts and other huge draws that highlight DTLA’s entertainment scene.An equally massive menu, as complex as the schedules of the Staples Center, Microsoft Theater at Convention Center combined, caters to virtually every palate out there. And while it may not be a destination restaurant on its own, Tom’s Urban is ‘Just LA enough’ to stand out from its surroundings.Comfort food provides the base for Tom’s Urban’s labyrinth selection, which puts sports bar fare in a new light with everything from burgers and ribs to pizzas and street tacos. The cocktail list is just as diverse and drinks come out in portions as far as the food. Just try not to let all the people watching distract you from whatever may be on the table.

Elephant Bar Revamps Brunch Menu

Elephant Bar, a casual chain that covers six states across the West Coast and Midwest, has redesigned its brunch menu to put an interesting twist on morning favorites. Additions such as gooey butter cake French toast, sunrise breakfast tostadas and Philly cheese steak frittata do just that, integrating fun flavors from the restaurant’s lunch, dinner and dessert menus. Elephant Bar has expanded its drink menu to the brunch side as well. Bloody Marys with bacon and cheese, frozen peach bellinis and classic mimosas highlight a diverse cocktail selection. Brunch patrons are also welcome to enjoy Elephant Bar’s extensive lunch menu, which features more American fare with a global twist, plus a lengthy cocktail list.

LA Food & Wine FestivalThe 6th annual LA Food & Wine Festival took place August 25 – 28. Festivities spanned from Santa Monica to DTLA, featuring culinary celebrities such as Emeril Lagasse, Robert Irvine and Rick Bayless. Be on the lookout for extended post-event coverage in SCFNBPro’s October issue.

phot

os c

ourte

sy E

leph

ant B

ar

phot

os c

ourte

sy T

om’s

Urb

an

phot

o co

urte

sy P

lan

Che

ckph

oto

cour

tesy

Fa

ith a

nd F

low

er


Product Review

E Harlow Magnolia BittersBy Adam Rains

Coming soon to Las Vegas, a new style of cocktail seasoning hailing from Tennessee, the E Harlow Magnolia Bitters are the first of its kind, using the aromatic Magnolia flower. With the oil obtained through steam distillation, it has a beautifully pure yet soft concentration. The bitters are also bolstered by another southern flower, the Boneset, which has been used in the region since the Civil War. Be sure to keep this one in mind for cocktails and mock-tails alike, because this brand of bitters has a zero percent ABV. Look for E Harlow Magnolia Bitters from Bevi Beverages.

MSRP for a 4 oz bottle is $20. For more info visit www.pourtaste.com/shop/magnoliabitters

Niche Import Co. Welcomes Ireland to Its Portfolio!By Bob Barnes

Niche Import Co. has added two Irish whiskeys from Barr an Uisce: Wicklow Rare and 1803. Barr an Uisce is a new whiskey purveyor founded by Ian Jones from the small village of Redcross, which lies just below the townland of Barraniskey on the east coast of Ireland. The Irish words “Barr an Uisce” translate to “above the water” and the Irish word “uisce” was used during the time when Irish monks first distilled what we now call whiskey, which they referred to it as the “Water of Life.” Wicklow Rare is a small batched Irish whiskey and Barr an Uisce’s signature blend, matured in first-fill bourbon barrels and finished in Oloroso casks for 6 months. The result is a complex and smooth 43% ABV whiskey with aromas of vanilla, honey and baked fruits with a mid-palate of nuttiness with hints of raisins and plum and a long and clean finish with subtle marmalade and caramel notes.1803 is a 10-year-old single malt Irish whiskey named for the year St. Patrick’s Church of Barraniskey was built. The copper colored cross still stands in the graveyard in Redcross to this day, which inspired the logo for Barr an Uisce. This 46% ABV whiskey reveals aromas of vanilla and white chocolate; a mouthfeel of spice; mid-palate of tropical fruits, cinnamon, ginger and a distinct maltiness; and finishes with hints of toasted oak.Both whiskeys are matured in first-fill bourbon casks and cut with water from the Jones’ family well in Redcross, County Wicklow which gives Barr an Uisce its unique taste and flavor.The Wicklow Rare and 1803 are distributed by Epic Wines in the entire state of California, but Barr an Uisce products are currently not being distributed in Nevada. The suggested retail price of Wicklow Rare is $49.99 per 750 ml bottle and 1803 is $79.99 per 750 ml bottle. For more info visit barranuisce.com.

USDA Certified Organic, Kosher & Gluten Free Tequila El Consuelo TequilaBy Bob Barnes

One of the few spirits that is USDA Certified Organic, Kosher & Gluten Free, El Consuelo Tequila is born in the village of Atotonilco el Alto and is made chemical and additive free with USDA certified blue weber agaves sourced from Jalisco in the Mexican region of Tequila, a region with unique climatic characteristics that yield a larger, fruitier agave. Proprietary yeast blends are used and the process is completed using a family-owned distillery and exclusive bottling process.Three types are produced: Blanco—Un-aged, crisp & spicy with tastes of white and black pepper, hint of spice and mint with aromas of sweet fruit with minimum alcohol fragrance, it has a finish of grassy/earthy tones with no burn. Delicate and intense, Blanco is recommended for margaritas.Reposado—Aged for 6 months in Cognac barrels with a hint of vanilla, a touch of caramel and a slight finish of pepper and mint, it has an earthy aroma and a drier finish with notes of cinnamon that pleasantly lingers on the pallet. It is recommended to enjoy neat, in a margarita or as a shooter. Añejo—Aging for 12 months in Cognac barrels imparts an oak-y, wood-sy flavor with light lingering agave fruit notes complementing grassy and vanilla flavors. Connoisseurs enjoy Añejo sipped chilled or neat. Consuelo is currently distributed in CA, NY, NJ and FL by Park Street. MSRP are: Blanco $49.50, Reposado $54.50 and Anejo $59.50. All three are 80 proof and packaged in 750 ml bottles. For more info and a detailed description of the tequila making process, visit elconsuelotequila.com.


Bob’s Beer Bits and Sips More New Summer ReleasesBy Bob Barnes

Stone Citracado IPASomeone just had a birthday and that someone is Stone Brewing! The brewery which just turned 20 years old is now one of the largest craft breweries in the US and recently expanded with new production breweries in Virginia and Germany. As it does with every anniversary, to commemorate the momentous occasion the brewery created Citracado IPA, a double IPA whose name has a triple meaning: for its additions of the citrusy and tropical Citra hops and avocado flower honey, as an homage to the citrus and avocado agricultural history of the region and for the flagship San Diego’s brewery’s address on Citracado Parkway. This 9% ABV 80 IBU anniversary beer falls on the sweeter side of IPAs, compliments of the honey it’s brewed with, but is still loaded with hops which in addition to Citra include Nugget, El Dorado and Centennial. Enjoy this one, but get ready for more anniversary beers planned for release, as Stone is re-brewing some of its milestone Stone Anniversary Ales: Stone 5th Anniversary IPA, Stone 10th Anniversary IPA and Stone 15th Anniversary Escondidian Imperial Black IPA, which with the Citracado will be available in the Stone Anniversary IPA Collection four-pack, which will start arriving on store shelves in select markets nationwide beginning the week of September 12. Here’s cheers to another 20 years!

Unibroue Éphémère BlueberryFor several years now the Belgian-style Canadian brewery Unibroue has been dabbling with infusing fruit into its Éphémère line, with previous versions using apple, cranberry, pear, raspberry and currants. Now its latest fruit addition is blueberry, which happens to be a very difficult fruit to brew with due to the fruit’s subtle flavor. The Éphémère Blueberry is a limited release, of which Brewmaster Jerry Vietz said, “The beer wort used for Éphémère Blueberry is made from home-grown blueberries and it is a Belgian-style white ale brewed with fruit, with mid-sized bubbles and bold effervescence. It has a balanced bouquet of berries and citrus, with a dominant blueberry flavour and a subtly spicy finish that’s delightfully refreshing.” I agree with the balance and am happy that it is not sweet but retains the true flavor of blueberry. It’s also a very pretty beer, pouring a luscious red with hints of purple, and is further adorned with a creamy, pinkish foam. For some interesting twists, the brewery suggests it can be used as the base ingredient for a sangria, can replace milk in pancake batter and is a great choice to accompany pork medallions in port sauce or a dessert such as cheesecake or profiteroles. Éphémère Blueberry is available for a limited time throughout Canada and the United States and is packaged in 750 ml cork and cage bottles and in draft format.

Firestone Walker Luponic Distortion No. 002It’s no secret that the beer world has exploded with appreciation of the IPA style, which has led to brewers trying out new hops to bring forth unique flavor e x p e r i e n c e s . Described by the brewery as “an e v e r - e v o l v i n g mix of experimental hops, designed to deliver mind-blowing flavors that break the rules with each new release,” Firestone Walker’s Luponic Distortion is a series of limited release beers, each with a unique hop twist, that hang around for about 90 days until a new version is launched.Luponic Distortion No. 002 is the second creation of the series and was released in July, so you still have a window of time to snag it, which I suggest you do if you care about and adore hops. The twist in this version is the use of a new experimental hop from the Pacific Northwest that boasts peachy and tropical/papaya notes, along with two new German hops and two New Zealand hops which bring aromas of gooseberry, melon, lemongrass and tropical flowers. The overall impression leans toward tropical and ripe stone fruits with an underlying spice, and the light malt base of pale and wheat malts let the hops shine for a clean, dry finish. Speaking of the hops in this beer, Brewmaster Matt Brynildson said, “The southern hemisphere hops add these bright Sauvignon Blanc-like accents of grapefruit and gooseberry, and there’s this new variety out of Europe that ties everything together with honeydew aromas and an underlying herbal pine quality.” Brynildson also says this beer is something he’s always wanted: one that is very hoppy with no restraints.If you’re a procrastinator and miss this version, don’t despair; No. 003 is up next and will feature a new German variety hop that Brynildson first encountered in its experimental infancy while traveling through the Hallertau region during the hop harvest three years ago, which he reports is loaded with juicy mandarin orange character and ripe peach character with ample supporting notes of citrus, stone fruit and pineapple.

PRODUCT SPOTLIGHT | MAJOR PRODUCTS LAUNCHES SMOKIN’ GOOD SEASONING

Deliver succulent smoky notes to any dish with Major Products Brand NEW Hickory and Applewood Smoke liquid seasoning.

Highly versatile and big on flavor, with Major Product’s new liquid seasoning you can bring some seriously smoky goodness to your recipes. Treat your guests to the sumptuous taste of bacon cooking over an open fire and wow them time after time!

Not only delicious, Major’s Liquid Seasoning is so easy to use. Simply brush onto your meat, fish or vegetables, stir through your condiment or use to enhance any sandwich filling or dressing. Gluten-free and suitable for vegetarians, chefs rest assured you can use this product across the board.

So what are you waiting for? Bring some sizzle to your menu today.

www.majorproducts.com


By Linda Westcott-Bernstein

HumanResourcesInsights

Linda Westcott-Bernstein has provided sound human resources advice and

guidance to Fortune 500 companies and others for over 25 years. Linda has recently

re-published her self-help book entitled It All Comes Down to WE! This book offers

guidelines for building a solid and enduring personal work ethic. You can find her book

on Amazon or Google Books. Phone: 702-326-4040

Email: [email protected]

My values were instilled in me from a very early age by two loving and understanding parents in a small Midwest town. I was raised on a farm where we pretty much lived off the land and we counted on one another to pitch in and do our part to ensure our future together. Everything about this experience told me that family is essential—the most important component of a fulfilled and happy life—and this experience laid the foundation for all that I hold dear in life today: my spouse and children, love, respect, caring and compassion.I truly believe that because of this upbringing I chose the field of human resources. Human resources is founded in the basic principle that our purpose—our team—is there to help others. Sometimes this “help” manifests itself through good communication and clear expectations, sometimes through policies and procedures which create key rules and boundaries, and other times it’s by showing compassion for the challenges that others may face or go through. And all the while we should strive to have compassion—to walk in another’s shoes—and

to better address concerns so they can focus on success.My role in human resources is to indoctrinate our new employees in our culture, expectations and methodology. When a new employee joins the organization, we begin the process of building an understanding of our culture. They hear about the history of the company, the expectations for respectful treatment of co-workers and guests, and we communicate clearly our zero tolerance for harassment, hostile intentions and disrespect of others. All of these components support the very foundation of the culture that is this company and clear expectations help to perpetuate that culture in everyone who joins us. Lastly, to keep a strong culture alive, you must walk the talk and be approachable and have compassion for the needs of your team. That means all of your management team must be onboard with what you expect when it comes to treatment of your employees and keep an open door and open mind when dealing with their staff. It is also about communicating clearly where the company is going, how each person

plays a part, and then being open to ideas, perspectives and opinions that may differ from yours but may also offer insight on a viewpoint that you may not be able to visualize. Building and maintaining a sound culture is not an easy thing to do but with time and practice, you can move your team in the right direction and build the values in your culture that provide a reward in improved satisfaction, longevity and devotion to the company. Every step of the way, and over the many years, by upholding these values, and placing a high importance on respectful treatment in the workplace, you can and will build respect and caring as the foundation for your organizations success.

Building a Culture of Respect and Caring!

HR Question of the month: Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to [email protected]. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.


West Eats East Coffee in a Can

By K. Mike Masuyama Ph.D.

TRADITIONALYET NEW

www.whitesoysaucefood.com

“Beer in a can” Navy sailors laughed at. It was told by one of my dear in-laws in his experience when he was hauling living supplies by a standardized supply cargo ship to military locations in the Pacific. Don’t you remember a movie Mr. Roberts (directed by John Ford, with Henry Fonda, James Cagney, Jack Lemon) showing a typical cargo ship during wartime? Anyway, beer had been always in a glass bottle. Canned beer was delivered much easier without worrying about breakages or heavy weight loads to the locations where our soldiers and officers were. That laughing matter about 70+ years later has become just the routine today.“Coffee in a can,” another laugh, this time, by home office executives of the number one global soft drink business in Atlanta, GA. Coffee had been always brewed fresh and occasionally carried in pots. Coffee should be brewed fresh, that has been a must. Coffee in Japan, though, was a different matter and still is somewhat today. Green tea is a routine drink at breakfast and coffee has been an exotic, fancy, a little bit snobbish, western, imported matter. It was served only at western-style hotel restaurants or coffee shops. Coffee has been with extra charges for extra pleasure among ordinary citizens. Then coffee became popular in iron cans. Despite of the laugh at the home office, the local Japanese branch management pushed hard through and launched its own version in Japan during the late 70s. Their canned coffee became one of the major brands there. No laughing matter for the home office people any more. Whenever I visited to Japan, I asked for freshly brewed coffee at a train station kiosk or convenience store. Coffee never existed at these easy stop-by locations. I was always encountered with a reply that we served canned coffee. “Coffee in a can,” crazy isn’t it? All kinds of coffee, either with milk and/or sugar, American, and cold or hot, are available in cans at a counter or through a vending machine. I suspect canned coffee was developed firstly for selling through vending machines. That was an innovation by the Japanese. Crazy or innovative?

Canned coffee is still being sold at convenience stores, which are located almost every corner in urban areas, and vending machines all over the place there. As canned coffee and other soda drinks became routine in drinking in the place of plain water, two issues emerged: the over-intake of sugar and litter of empty cans. Particularly with empty coffee cans, truck drivers were blamed as culprits for littering them while driving; this was found at roadside litter surveys. Canned coffee is in an iron can but not in an aluminum can, and both are not subjected to picking up cans for deposit cash in Japan. The reason for an iron can is its heat resistant nature in selling hot.Then chain coffee stands or small shops came to compete with canned coffee at convenience stores or through vending machines. Soon American fast food chains, McDonald’s and now Burger King and even Taco Bell, started selling good, real coffee at an inexpensive price. The former is my coffee place in Japan for quicker service in a quiet, clean environment. After that, here comes the Starbucks. It expands rapidly into many areas, and serves good freshly brewed coffee and at the same time becomes a symbol of a real civilization. Without the Starbucks, people suffer from uncivilized living, almost, which is similarly said here. Meanwhile the Starbucks has not driven canned coffee out of market and canned coffee is still likely a major player of coffee in Japan.Some Japanese canned coffee manufacturers tried to come to this side of the Pacific for two reasons: exploring the canned coffee market here and contract manufacturing canned coffee for export to Japan. Both objectives un-seemingly took off. Probably as a reminiscent of the business trial, the Starbucks came up with a packed coffee in a bottle but not in a can, I suspect. It did not go with cans because of trying to give an impression of copying the Japanese ones. I have seen milk coffee in a 180ml milk bottle which was sold at train station kiosk stores all over. It was good, sweet and cold on early summer mornings while waiting for a jammed, commuting train, a long time ago. Now Japan has options of coffee, either in canned, local coffee stands-houses, fast food places or at the American coffee giant. In my last trip, I saw convenience stores had started selling brewed coffee. A cup of freshly brewed coffee with lightly roasted beans, is my choice, but not in a can. The latest discovery: espresso and other coffee products in aluminum cans by the Starbucks in my neighborhood supermarket. A new era of coffee in can?

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

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

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

and dozens of articles.“Ask Doctor Sake” was his last series in this journal.

Perfect Soy Sauce Flavor without

the Color!A golden color white soy sauce

No burnt dark soy sauce flavor

No darkening color in cooking

Remarkable for sea foods, veggies, pasta, fusion

and natural foods


EVENTS AD INDEXAudrey Dempsey Infinity Photo page 21 www.infinity-photo.com 702-837-1128

Bivi Vodka page 2 www.bivivodka.com 631-464-4050

Don Julio page 27 donjulio.com

FORKS: A Quest for page 7 Culture, Cuisine, and Connection www.forksthebook.com

JaM Cellars page 19 707-265-7577 jamcellars.com

Jay’s Sharpening Service page 18 www.jayssharpening.com 702-645-0049

Major Foods page 23 www.majorproducts.com 702-838-4698

Recipes for Restaurateurs page 7 www.marketing-cookbook.com

Robert Mondavi Winery page 17 robertmondaviwinery.com

SKYY Infusions Vodkas page 13 www.skyy.com

Uncle Steve’s page 11 www.unclestevesny.com 718-605-0416

Taste of Laguna page 28 lagunabeachchamber.org

White Soy Sauce page 25 www.whitesoysaucefood.com

Welcome back to our SoCal edition of Food & Beverage Pro where we are finally having more cooler days than hot days. It’s surprising just how soon the Food & Beverage Community reacts and starts planning outdoor events to take advantage of and enjoy the cooler weather and all it brings. September 21 brings us back to another Taste of Laguna Festival sponsored by the Laguna Chamber of Commerce and hosted again this year at Tivoli 2. This year the chefs/restaurants line-up is better than ever with over 35 already signed up. Add the local draft beer stands and several wineries along with live music and you’ve got yourself a great evening! See the flyer inside for times & more details. www.LagunaBeachChamber.org September 25-28 is the Rock N Lobster Fest, held every year in SoCal at the San Pedro Port of Los Angeles with, of course, lobster as the center point of this fundraiser, which is the largest in the nation with live music daily. www.lobsterfest.com September 27-28-29 finds G2E (Global Gaming Expo) back in Las Vegas hosted at the Sands Convention Center, the largest gaming show in the world which includes F&B@G2E, the Food & Beverage Pavilion, dedicated to all F&B related food & beverage products and services to the casino gaming industry. For you Food & Beverage Professionals, especially into gaming facilities, it’s a must. www.globalgamingexpo.com September 30 to October 2 at the Anaheim Convention Center again after a number of years around the country in other venues, Coffee Fest returns to display its huge array of coffee and beverage related products and services to industry-only attendees. If you do anything related to coffee and coffee beverages this is one show you won’t want to miss. www.coffeefest.com

To advertise [email protected]

American Culinary FederationChefs of SoCal

The SoCal Food & Beverage Professional is proud to be associated with these fine organizations:

ACF-American Culinary Federation

Chef de Cuisine Association of California Chapter

Culinarians of San Diego Chapter

Chefs de Cuisine Association of San Diego Chapter

TASTE OF LAGUNATASTE OF LAGUNA

Wed., Sept. 21, 2016 | 5:30-9PM | Tivoli Too

The Laguna Beach Chamber of Commerce and The Cliff Restaurant

present Taste of Laguna. Graze and savor an amazing variety of

local fare, presented by Laguna Beach’s leading culinary artists.

A variety of wines and craft beers will also be represented.

Entry includes all tastes!

General Admission: $65 in advance / $85 day of & at the door

VIP Admission*: $85 in advance / $105 day of & at the door

*VIP admission includes early entrance at 4:30PM

and adjacent free parking. Limited to 100.

Call the Chamber at (949) 494-1018

or reserve online: LagunaBeachChamber.org

357 Glenneyre St., Laguna Beach, CA 92651 | 949.494.1018

Documents

Bruery Terreux Opens in Anaheim - Amazon S3...Bruery Terreux Opens in Anaheim Exploring the Wild and Sour Side of The Bruery FOR MORE PHOTOS & STORIES VISIT.SOCALFNBPRO.COM Issue 9