2015 socal september

for more photos amp stories visit

ww

wsocalfnbprocom

September 2015 I The SoCal Food amp Beverage Professional 3wwwsocalfnbprocom

5

14

22

CONTENTS AND COMMENTSFROM THE PUBLISHER MIkE FRyER

WELCOME BACK TO OUR SEPTEMBER ISSUE OF THE SOCAL FOOD amp BEVERAGE PROFESSIONAL This last month saw us covering and exhibiting at the Western Restaurant Expo where we also judged a new aspect of the media involvement Called ldquoPitch the Pressrdquo we were required to visit more than 70 exhibitors with either new items or new products and judge which merited receiving an innovative award you can see more on our photo feature on page 17

NOW THAT SUMMER IS ALMOST OVER we can finally start enjoying more events both indoors and out Please send your upcoming food amp beverage events to us at mikesocalfnbprocom and we will highlight them on our events page on page 30 as well as post to our website at wwwsocalfnbprocom

FRONT COVER FEATURES THE JOY OF SAKE EVENT coming this year to Las Vegas for the first time in its 15 year history and will be an event not to miss and hosted at Caesars Palace Considered the largest sake tasting outside of Japan The Joy of Sake wonrsquot let sake lovers down with more than 391 distinct brands from all over Japan The organizers have included a ldquoHow Tordquo sake tasting guide yoursquoll want to review and follow as you glide through the sake tasting tables which include a number of local Asian restaurants with samplings to help balance the overall experience wwwJoyofSakecom

BACK COVER FEATURES THE UPCOMING GLOBAL GAMING EXPO once again back in Las Vegas and bigger than ever known as the largest gaming expo in the world it draws exhibitors and attendees from around the world connected to all aspects of the gaming industry Several years ago G2E as itrsquos called developed a new section dedicated to food amp beverage within the gaming properties and is now an important part of the show affectionately called FampBG2E See you there 928-102 httpwwwglobalgamingexpocom

I RECENTLY RAN ACROSS THIS INTERESTING QUOTE

ldquoA man who stops his advertising to save money is like a man who stops his watch to save timerdquo-Henry Ford

CHEERS

MIkE

Page 4

Hot Off the Grill

Page 5

Deductive Wine Tasting - innate

ability or a learned skill

Page 6

Whatrsquos Brewing

Page 8

West Eats EastmdashChopsticks

Page 9

Food for Thought

0

Chef Talk

Page 13

Wine Talk

Page 14

Whatrsquos Cooking

Page 15

Making the Most of Back to School

Page 17

Western Restaurant amp Hospitality

Expo

Page 18

Good for Spooning

Page 20

Brettrsquos Vegas View

Page 21

Hungry for PR

Page 22

COVER FEATURE

The Joy of Sake Making Its First

Appearance in Las Vegas on

September 19

Page 24

Product Spotlight

Page 24

Human Resources Insights

Page 27

The Bottom Line

Page 28

American Culinary Federation

Chefs Of SoCal Chapter Page

Page 30

Events

Ad Index

4 The SoCal Food amp Beverage Professional I September 2015 wwwsocalfnbprocom

Karen KunzGraphic Designerkarenkunzlvfnbcom

Bob BarnesEditorial Directorboblvfnbcom

For all Website inquires contactinfosocalfnbprocom

Adam RainsBeverage Editoradamrainslvfnbcom

September 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

HOT OFF THE GRILL OUR ASSOCIATE AND GOOD FRIEND LINDA DUKE Chief Executive Officer of Duke Marketing LLC presented several seminars this year at the Western Restaurant Expo including Creating Breakthrough Restaurant Promotions for Restaurant Operators amp Exploring Restaurant Marketing Success Stories from across the United States You can read more on Restaurant Marketing monthly from Linda in 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

THE WESTERN RESTAURANT amp HOSPITALITY EXPO recently ended with a record number of attendees and Food amp Beverage Professional was there with a booth covering the entire show which included new and exciting events One such new event was called ldquoPitch the Pressrdquo in which selected pressmedia chose the most interesting new exhibitors or items at the show and then awarded the best new items with a certificate A total of 15 exhibitors were awarded certification Congratulations to each of them Pictured are PTP winner Tossware Marketing Partner Rob Alshuler and Director of Sales Fiona Fiorini

THE INAUGURAL TORCH AWARDS 2015 RECIPIENTS SUSAN FENIGER AND MARY SUE MILLIKEN were honored at the Western Restaurant Expo for their outstanding contribution to the Foodservice Industry and their work with up-and-coming chefs to help develop the culinary arts and introduce Mexican influenced dishes and ingredients to food lovers everywhere We were able to get a shot of Global Master Chef CMC and Chairman of the Event Ferdinand Metz with Mary Sue Milliken and Susan Feniger with The SoCal Food amp Beverage Professionalrsquos Sr EditorPublisher Mike Fryer


How does one go about learning such a seemingly elusive seemingly genetically oriented skill The first step is approaching the processmdashand it is indeed a learnable processmdashwith the proper attitude Like a detective investigating a crime scene a deductive taster is looking for clues in wine that will indicate how it was made what type of climate the grapes were grown in what grape variety was used how old it is and where it comes from The core of the technique is training yourself to accurately assess the physical characteristics of the wine The primary characteristics are aromatic intensity presence of sugar acid level tannin level and evidence of oak

aging Another approach is to think of it as physical training Very few of us are able to simply run a marathon without doing any sort of methodical athletic training and similarly there probably arenrsquot many people who are able to identify wines accurately without any prior wine knowledge or dedicated training and study So where do you start Baby steps Focus on one element in wine at a time Tune out all the other chaos going on in a glass of wine and focus on one thing Sugar is a great place to start Taste a wine and ask yourself is it sweet or dry Then how sweet or dry is it By tasting several wines of varying degrees of sweetness you will be able to accurately assess whether the wine is dry

off-dry medium sweet or more Once you are comfortable with assessing the sugar level in wine move on to acid then tannin then oak Using a systematic approach such as this will help build a strong foundation of accurate wine assessment By studying winemaking techniques and the wine regions and wine styles of the world you will be able to make a connection between the way a wine tastes and its production techniques and region of origin

Blind tasting is like finding the solution to a puzzle but first you need to be able to identify the individual pieces Over the next few installments we will explore the core structural elements and how they affect our perception of wine

Deductive Wine Tasting - innate ability or a learned skill

By Joe Phillips MS

Joseph Phillips is a Master Sommelier and the Director of Wine Education and Trade

Development for Southern Wine amp Spirits of Nevada Joe teaches sommelier training and

tasting courses at the SWS Academy 8400 S Jones Blvd Las Vegas Nevada For information about

classes offered through the Academy contact Kandi Johnson 702 253-3245 EXT 653245

Blind Tasting What is it Is it a real skill Just a cool party trick Any truth to it We are talking about the ability to take a glass of wine and without any prior knowledge of its contents describe the flavors and structural elements then accurately guess the grape variety vintage country and region of origin Although this may seem like a magic trick or even some super human innate ability possessed by only a lucky few the truth is that this is a technique which can be learned by anyone Of course the really impressive tasters those who are accurate at identifying wines well above the statistics of simply guessing require in-depth knowledge of wine laws wine production techniques grape variety flavor profiles recognizing key aromatic compounds and training their palate to deconstruct then reassemble the aromatic flavor and structural components of wine Unfortunately there is no shortcut to amass the knowledge and experience necessary to pass such tests as the Master Sommelier Diploma exam however the core elements of the technique can be learned by anyone and do not require years of study The technique is based on abilities we all possess and learning the technique may actually strengthen the neural pathways of your brain


Phot

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Mul

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Phot

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Mul

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whatrsquos BREWINGBrew Ha Ha CollabThe 6th Annual OC Brew Ha Ha Craft Beer Festival is about to take place September 12th Brewing of this yearrsquos Brew Ha Ha collaboration beer took place at Left Coast Brewing Company Three San Clemente breweries created this yearrsquos brew Left Coast Artifex Brewing Company and Pizza Port San Clemente A release party for the appropriately named South County IPA will take place Thursday September 3rd at Pizza Port San Clemente The brew was dry-hopped with Nelson Mosaic and Cascade and features the three Crsquos (Columbus Centennial and Cascade hops) as well as Nelson and Mosaic in the brew The hop-forward West Coast-style IPA will also be available at Left Coast all Pizza Port locations Stone Brewingrsquos Escondido amp Liberty Station Brew Ha Ha on September 12th and many other craft beer bars in LA OC and SD Bottles will also release the first week in September and be available at fine retailers such as Total Wine

San Diego UpdateA few days in North San Diego County afforded this reporter a chance to catch up with some of the many surrounding area breweries Wersquoll cover a few in this and next issue

Saint ArcherSaint Archer Brewing Company in the Mira Mesa area has made huge strides since opening less than three years ago thanks to the beer produced by Director of Brewing Operations Yiga Miyashiro Brewmaster Kim Brisson-Lutz Cellar Supervisor Greg Peters and their dedicated loyal team ldquoNone of this would be able to be done without our crew We have a talented good mix of people that are hungry to learnrdquo Miyashiro shared

The brewery opened with a 30 barrel brewing system and two fermenters Fermenters have grown to 20 and expansion continues Bottling canning and kegging lines fill the breweryrsquos packaging needs ldquoWe are on a run rate of about 34000 barrels right now doing a little over 17000 last year with 24000 expected for this yearrdquo Miyashiro stated Peters has also been expanding Saint Archerrsquos barrel program Look for year-end releases of imperial porter and barleywine-style beers as well as Scottish ales aging in various spirit barrels

A recent development involved securing an additional 10000 square feet of adjacent building space which will provide for more production fermentation packaging storage and the new cidery Yes the brewery is embarking on a cider program The team feels it can step up to fill Southern Californiarsquos need for cider production Kimrsquos fermentation background initially began in Paso Robles wineries prior to her move to Maui Brewing Company where she brewed until moving to Saint Archer She and Greg have been tinkering with small batches Lutz talked about how they are looking to provide a full bodied cider with balance between its dry and sweet characteristics They were expecting delivery of the cider equipment in the weeks to come

The beershellipPer Yiga the exceedingly popular and award-winning Saint Archer White Ale was Kimrsquos brainchild Her take on this Belgian-style wit includes an ample infusion of coriander and fresh orange peel and fermentation with Belgian yeast Other core beers include a kolsch-style blonde and three deliciously hop prominent California-style beers Pale Ale IPA and Double IPA

Pizza Port Bressi RanchThe name Pizza Port has become synonymous with the birth and growth of San Diego craft beer with humble beginnings in Solana Beach It has expanded to five restaurant breweries Lost AbbeyPort Brewing in San Marcos and the Pizza Port Bottle Shop in Carlsbad Pizza Portrsquos Bressi Ranch location (Inland Carlsbad east of Palomar Airport) opened just over 2 years ago and includes a full production facility Head Brewer Sean Farrell showed me around The 30 barrel Mueller brewhouse with two kettles allows for brewing in quick succession with as many as seven batches in a brew day The breweryrsquos massive canning line from Italy has an output of 350 sixteen ounce cans per minute and is equipped with a cross-check camera and even an x-ray to catch low-fills The complex also serves as the commissary for the other Pizza Port stores All of the pizza dough is made onsite Dough pizza supplies brewing ingredients and kegs are regularly trucked to the other restaurants

Bressirsquos restaurantpub where you can enjoy beer brewed at Bressi Ranch other Pizza Port locations and guest breweries (well-crafted pizza too) has views overlooking the brewery on both levels Check out the aquariumfish tank fashioned from a fermenter

Newer beers include Pick Six Pilsner and Kook Double IPA Also on hand during this visit was an export-style stout and 2 Step IPA Bressirsquos 2nd Anniversary beer which utilized Irish pale and rye malts and featured Mosaic and Waimea hops This combination provided a healthy backbone to balance the citrus and fruit flavors and aromas that exuded

Brewers take a well-earned break during brewing of 2015 Brew Ha Ha South County IPA at Left Coast Brewing Company Pictured (from l-r) are Randal Dilibero (Left Coast Master Brewer) Trevor Walls (Pizza Port SC Head Brewer) and Johnny Johur (Artifex Co-founder Brewer)

The core of Saint Archerrsquos brewing team (from l-r) Yiga Miyashiro Greg Peters and Kim Brisson-Lutz

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


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


By K Mike Masuyama PhD

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

Two pieces of sticks made people wonder what when they were seen eating with them the very first time Chopsticks they were and were exclusively used by Asians About 20 years ago I was still hesitant to use them at a picnic outside During the last ten years or so they came to appear on TV sitcom scenes as exotic eating from a doggy bag Today chopsticks are commonly used by many in eating sushi or other Asian foods Chopsticks appear to have finally been recognized as one of our utensils You are an updated eater if skilled in their use whereas you may be branded uncivilized if you fumble when using them Here we tell you the stories behind the two sticks

Believe or not chopsticks can function for almost all movements for eating except for sucking liquid like through a straw First you can pick up chunks of food or rice carrying them from a plate or a bowl to mouth You may pick up small round slippery peas or noodles if well maneuvered You may scoop up food pieces like fried rice by paralleled sticks slightly parted When you hold each stick separately by two hands and cross-pull you can cut foods even meat By piercing you may pick up meat or veggies Mixing or stirring is easy As a matter of course chopsticks are for both eating and cooking Thus chopsticks function as a fork knife or spoon and furthermore a tool more than a tong in cooking though not often seen on cooking shows other than the Asian ones

The materials of chopsticks originally twigs are now commonly bones in China metal in Korea and wood occasionally lacquered in Japan or plastic all over the place for personal use As far as I

am aware of Japan might be the only place to provide versatile sizes or types to accommodate for toddlers children adults and occasions or uses There everybody was right-handed for chopsticks and also writing until 30-40 years ago probably true all over Asia despite no difference of chopsticks for either hand use In a good table mannered family the individual personal use of chopsticks is separated from the ones for picking-up things from plates or bowls shared for hygiene as well as for personal peace-in-mind reasons If provided none a concerned eater would turn chopsticks upside down to use the other ends to pick up the shared food At many Asian eateries nowadays disposable ones are placed horizontally or vertically on the table or simply tossed which are marvelously engineered for splitting into two pieces The wood ones are shifting to bamboo lately Though disposable has always been the subject to be accused by natural conservation groups even though bamboo is the fastest growing almost inexhaustible natural resource Besides bamboo chopsticks have to compete with giant pandas which feed on bamboo (a joke) Today reusable plastic in wooden appearance which is machine washable is coming

The chopsticks are the primary objective of table manners in Japan though it may not be 100 applicable here but good to know If wrongly done there you would be disgraced for poor family origin or undereducated It is a good observation to help in judging a person at a business eating a gathering of friends-associates and even a date at an early stage before getting too intimate

Following are things for Japanese who are born with chopsticks No wandering chopsticks in air to move from one dish to another Be determined to eat Never point chopsticks to things or persons It is dangerous Chopsticks are not an alternative to toothpicks Chopsticks are not for drawing plates or bowls closer to you Do not grab both sticks in one palm to scoop or overfill food from a bowl or plate in a K-9 eating style Do not tap the table to hurry up serving Do not lick them before start using Do not play drumming with chopsticks on a bowl or plate The most inappropriate practice you should not do is the transfer of food held in someonersquos chopsticks to another It is only done in Japan to transfer bone remains from one person to another at a crematory Do not let chopsticks stand straight into cooked or steamed rice in a bowl which is an offering to the dead Rubbing the split pieces to remove any hangnail may be good for the safety reason But nowadays chopsticks are well made to leave nothing harmful after split I believe

I strongly recommend to practice if not good with chopsticks prior to going to a Japanese restaurant Tie two sticks together at the end with a rubber band and try to move one stick by your index and middle fingers You may ask for a fork to eat sushi otherwise Or use your fingers after cleaned With Chinese foods I usually use a fork because it is easier to eat foods which are cooked all together in a wok A brain surgeon in Chicago invented a hybrid of chopsticks and fork the Chork though I do not see many Today chopsticks are in the right hand and a cellphone is in the left at the table or the other way round for lefties Is it a good table manner here Do not stick yourself by chopsticks while sending a text message


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

With Weather Cooling Off Try an Unusual Wine with Dinner

Gewuumlrztraminer (geh-VOORTS-truh-MEE-ner) is just slightly sweet and has lovely floral perfumes With a moderate alcohol level (donrsquot go over 145 percent or the wine will ldquoburnrdquo on the palate with spicy food and is difficult to pair with foods) this wine melds and meshes with the complex flavors of curry and adds dimension to an Indian meal

When making curry at home keep it mild to medium and choose chicken or fish to match the wine A low-fat curry thatrsquos packed with full fragrant flavor you can make in one pot To make this main course a showstopper for entertaining I use golden roasted chicken over a rich smooth sauce Oven-crisped chickpeas and lots of fresh cilantro make this an irresistible dish with lots of textures and flavors Now is the perfect time to try it

1 whole chicken cut into 8-10 pieces34 tsp salt divided 1 tablespoon olive oil 1 medium onion chopped 1 cinnamon stick3 garlic cloves minced 2 tablespoons minced ginger 4 large tomatoes chopped 2 teaspoons granulated sugar 1 frac12 teaspoons garam masala

12 teaspoon turmeric 12 teaspoon cumin 14 cup sour cream

Preheat oven to 375 degrees F

Line a baking sheet with foil

Heat a large non-stick frying pan over medium-high Sprinkle chicken with salt and pepper Add oil to pan then chicken skin-side down in 2 batches Cook until golden 3 min per side Transfer to prepared baking sheet Bake until chicken is springy when pressed about 25 min

Return same pan to heat on medium Add onion and cinnamon stick Cook until onion starts to soften 3 min Add garlic and ginger Cook 1 min Stir in tomatoes sugar garam masala turmeric cumin and remaining 12 tsp salt Simmer covered stirring occasionally 8 to 10 min Remove chicken and discard cinnamon stick Scrape hot sauce into a food processor Pureacutee until smooth Pour back into pan and stir in sour cream Cook until heated about 2 min Ladle sauce into bowls and set chicken on top

Serve with a lightly chilled Gewuumlrztraminer

Yield 4 servings

When weather is cooling off I automatically think itrsquos time for something spicy but not really hot If you are in love with the heady flavors like Indian food but lost when it comes to the wine to match just think sweet with heat Off-dry wines from cooler climates are a great foil for spicy fare


Chef TalkCorn

By Chef Allen Asch

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

allenaunlvnevadaedu 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

I just read that the United States produces 32 percent of the worldrsquos corn which is three times the amount of any other country Most of us know about the many uses of corn and most newsworthy is the use in the making of high fructose corn syrup This additive is used in so many everyday products If you have not seen the 2007 documentary movie King Corn you should try to create the opportunity to see it It really is an eye opener to the many uses in modern food service for the additive mostly in many less expensive foods including a host of fast food and convenience food choices A second common use of corn in our modern society is in the additive given to gasoline during the warmer months to help alleviate pollution ethanol Ethanol the same chemical formula for the alcohol we drink is added to most gasolines to be in compliance with the 1990s amendments to the Clean Air Act This helps add to the high cost of gasoline especially during the summer travel months Most gas in the United States contains 10 percent ethanol which almost all cars function well with but many cars

are designed for E15 (15 Ethanol) Along with the United States Brazil is a leader in producing and using ethanol gas with many Brazilian cars designed to use E25 gas The United States is the largest producer of Ethanol and along with Brazil both countries produce over 87 of the worldrsquos ethanol By far the largest use of corn in the United States is for livestock feed which is used when the corn is allowed to grow to full maturity Another less abundant use of corn is as fresh corn harvested while still a little immature This is usually only a seasonal item This corn is still sweet while the livestock feed corn has converted the sugar molecules in the corn into starch molecules This was a big concern for corn on the cob as after harvest the sugars change very quickly making fresh sweet corn a challenge in areas away from the harvest This has changed in recent years as the industry is producing corn that is ldquosupersweetrdquo allowing an extended shelf life Corn starch obtained by soaking the endosperm of the corn is used widely in the foodservice industry as a thickener

but is also the main ingredient in preparing high fructose corn syrup Corn syrup is produced by combining corn starch with water and enzymes in a multi-stage process that produces the syrup Corn syrup is used in foods to soften texture add volume prevent crystallization of sugar and enhance flavor Regular corn syrup is not a nutritional concern but when it is converted to high fructose corn syrup by converting some of the glucose to fructose it is a concern to nutritionists High fructose corn syrup has been linked to higher calorie intake which leads to other health problems including weight gain type 2 diabetes metabolic syndrome and high levels of triglycerides All of these variables lead to a much higher risk factor for heart diseaseCorn starch was first discovered in 1840 and spent a little more than a decade only being used in starching for laundry It was later discovered that it had other culinary and non-culinary uses including a non-caking agent in items such as powdered sugar or talcum (baby) powder Corn starch is also used as an anti-sticking additive in the medical industry such as used in gloves As for culinary uses corn starch can be added to dairy products such as yogurt and cheeses to lower the production costs during manufacturing by working as an ingredient stabilizer More commonly corn starch is used as a thickening agent because it thickens very quickly and creates a clear thickened sauce rather than an opaque one Some advantages of using cornstarch over flour are that the corn derivative thickens at twice the rate of flour and is flavorless Like flour it needs to be cooked for a short period of time to remove a raw starchiness from the product as well as to reach the proper temperature for gelatinization (the absorption of liquids needed for thickening) Cornstarch should be added to a cold liquid to create what is called a slurry before being added to hot liquids The thicker the slurry the more it will thicken an ideal consistency is something close to that of glue If an item thickened with cornstarch is heated for a long period of time or agitated too much it may start to break down One big advantage to using cornstarch especially in this day and age is that the product is gluten free

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

CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS

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

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

bull Custom packed Herbs and Spices

bull Custom Spice Blends

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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


Vivianirsquos passion for food and wine is primarily what led him to explore the world of winemaking Born and raised in Italy Viviani naturally accepted the role that wine played during meals and initially strived to make people happy through food as a chef What better way to continue that role but with wine as well Thus the Fabio Viviani Wine Collection

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

was created as a collaboration with Carlos Quimbo and Sean Thomas

of Sipp LLC The purpose of this wine Good quality good

winemaking no gimmicks and at a reasonable price Who can complain about that Distribution will begin in mid-September beginning with in-store distribution for the wines in partnership with Haggen grocery stores

in its Nevada California and Arizona locations Currently

the Fabio Viviani Wine Collection is made up of four

wines from California (all from the 2013 vintage) the Signature Red Blend

and Signature White Blend a Chardonnay and a Cabernet Sauvignon Not only are the wines produced in limited quantities but Viviani and his partners chose to focus on quality rather than quantity while considering the environment at the same time packaging the wine in eco-friendly bottles with recycled materials One common thread amongst the partners is their passion for philanthropy Since its release the Fabio Viviani Wine Collection of wines have made special appearances along with Chef Viviani himself on shows and publications such as The Steve Harvey Show Wine Spectator The Rachel Ray Show Beverage Industry Magazine The Chicago Sun Times and much much more

Fun Fact Sean Thomas co-owner in the Fabio Viviani Wine Collection collaboration is the grandson of Dave Thomas of Wendyrsquos fast food restaurant Talk about having the entrepreneurial gene

Keep an eye out for a future issue introducing the wines in detail along with tasting notes

Until next time Cheers~

Alice

Fabio Viviani Wine Collection Debuts in Nevada

Talented chef restauranteur business owner Top Chef fan favorite author what could possibly be next for Chef Fabio Viviani Why winemaker of course Initially launched in fall

of 2014 in Chicago the Fabio Viviani Wine Collection was released for online purchase in early 2015 and soon will be making its debut for distribution in Arizona California and Nevada


Gabe Gordon had been working as a fine dining chef and when he and his wife Lena were looking to open their own restaurant they test marketed potential clientele and found BBQ to be the cuisine most desired As Gordon points out ldquoBBQ is the only indigenous cuisine in the USrdquo In 2006 the Gordons opened Beachwood BBQ in Seal Beach a small eight table BBQ and rotating craft beer bar which became so successful that it doubled in size after its first year Four years later more success led to another expansion the opening of a second location on The Promenade in downtown Long Beach After witnessing and being a part of an explosion of the Southern California beer scene to help meet the demand for fresh-brewed beer Gordon also added a brewery to his new eatery

On tap at any given time are 18-20 house beers such as the Mocha Machinemdasha 92 ABV imperial chocolate coffee porter with coffee from Portola Coffee Lab in Costa Mesa aged on Ecuadorian cacao nibs and Hop Ninjamdashan 89 ABV West Coast-style Double IPA made with American 2-row malt kissed by caramel malt and dry hopped with Simcoe Amarillo and Columbus and additional guest brews featuring other local brews and craft beer gems BrewmasterCo-owner Julian Shragorsquos brews have won awards at the prestigious and highly competitive GABF and the World Beer Cup competitions and are now so popular that they can be found throughout Southern California

A major beer event is the biennial Sourfest a six-day tribute to sour and barrel aged beer held in odd numbered years during which more than 100 kegs are tapped Mark your calendar now the next one is slated for October 6-11 at both the Long Beach and Seal Beach locations

As for the BBQ a proprietary blend of apple white oak and pecan woods are used to slow smoke the dry-rubbed meats Choices include lamb burger baby back and beef short ribs pulled pork smoked chicken salmon albacore and in-house made sausages Every table comes equipped with four large containers of the house-made saucesmdashsweet spicy Dijon mustard

and vinegar all of which are quite savory and provide the opportunity to customize your entree Must-have starters are the fried pickles which are non-greasy and well designed so the batter doesnrsquot fall off and tater tot casserolemdashPorcini dusted tater tots topped with smoked cheese curds amp duck gravy Imaginative sides include smoked asparagus kale and barley salad fried green tomatoes and vanilla-scented pecan yams

Deals abound on a happy hour menu offered at both locations from 3 to 6 Tuesday-Friday with appetizers and sandwiches ranging from $4 to $7 and late night at the Long Beach location from 10 to midnight Friday amp Saturday has appetizers from $350-$7

The Seal Beach location is at 131 frac12 Main St (562-493-4500) and is open Tuesday-Sunday 1130 to 930 (bar open till 11ish) and the Long Beach location is at 210 E 3rd St (562-436-4020) and open Tuesday-Thursday and Sunday 1130 am to 1000 pm (bar open till 1130-ish) and till midnight on Friday amp Saturday beachwoodbbqcom

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 Cooking

From Fine Dining to BBQ-Beachwood BBQ Stirring Up Flavors in Long Beach and Seal Beach


Education is feeling the economic crunch School budgets have left many schools with no other options but to cut staff and special programs that enhance the curriculum To be a leader in the community it is important that restaurateurs reach out and show their support for education and youth by helping schools in this time of need

The first week of school students receive long lists of supplies required for each class Restaurateurs can demonstrate their commitment to education by creating logo branded supplies such as bookmarks rulers erasers and book covers which are easily customized with the restaurantrsquos logo and donating them to the local schools

Of course one of the easiest ways restaurants contribute to schools is with food

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

Making the Most ofBack to School

Although securing school lunches may take extra care and planning restaurateurs will find this program rewarding as it develops into a strong partnership that continues for many years

HOW TO

Target Teachers Restaurateurs can demonstrate their appreciation for educators by offering a catered lunch Contact the area schools to determine when teachers have faculty meetings and arrange to provide a catered lunch Include catering menus and bounce back coupons as a thank you for their work acknowledging their contribution and importance Teachers will feel appreciated as they get to indulge in delicious food

School Activities Parties and events are an important part of school activities Schools have parties for good behavior holidays and end of the year graduation and homecoming or to celebrate a special day Restaurateurs can provide food to area schools to make it easy efficient and affordable on these special days Contact schools and teachers to let them know about special pricing and determine when events or parties will be coming up in the school year

Get Recognition Donating to schools is important and restaurateurs should be recognized for their actions It is important to keep a tally of what and how much has been donated and share those efforts with the media throughout the year With all the budget and staff cuts stories about supporting education are very popular in the media especially when a restaurant is giving back to schools Share how many schools have been helped what school programs have been saved or augmented how the achievement awards that have been used and helped to motivate students how many pizzas were given away or how much money raised Restaurants will show that they are a committed and conscientious partner in their community

For restaurateurs back to school presents a great opportunity to introduce new programs to schools Contact schools now to begin developing relationships and providing programs to make a difference in your community

Restaurateurs can demonstrate their support for local schools by creating fundraisers donating a percentage of proceeds on a chosen day or time Schools pick their fundraiser day and restaurateurs provide fliers to hand out Parents teachers and students bring in the fliers on the chosen day and a percentage of proceeds are donated to the participating school

In addition to fundraisers for the school restaurateurs can host events and raise money for music art athletics field trips computers teacherrsquos aids or after school programs Choose a school to sponsor on a day a week a month or however long donating a percentage of the proceeds to the school Fundraising helps schools with their budget and raises awareness in the community that restaurateurs are not only concerned about education but are doing something about it

Restaurateurs may also choose to show their appreciation for education through student achievement awards Achievement awards make students feel good raise self esteem and makes learning more fun Have awards printed providing space for the name of the student and their achievement such as reading writing attendance or citizenship Pass these certificates out to area schools for teachers to reward students and be sure the certificate is good for a free meal or another offer Students typically bring these achievement awards in with another family member increasing the restaurantrsquos sales and exposure in the community

Many schools offer student lunch programs some paid for by state or federal funds for free lunch or reduced price lunches However schools may choose one day per month to have an outside restaurant supply students with a lunch item Local school food authorities set their own prices for full-price (paid) meals but must operate their meal services as non-profit programs So if a restaurateur offers to provide a school with a pizza day or a burrito day and charges less than typical menu prices (ie $2 per pizza or $3 per burrito) the difference may be considered a ldquodonationrdquomdashask your accountant if it is deductible In other words providing schools with lunches is not only a great way to get kids to love your brand but is also a terrific way to give back to your community

For restaurateurs the emergence of fall colors and cooler weather is not just a reminder of the changing seasons it presents the opportunity to partner with local schools Every community has schools ranging from preschool to college boasting a wide range of diversity Back to school marketing programs provide ways for restaurateurs to reach these groups while giving back to education


WESTERN RESTAURANT amp HOSPITALITY EXPO


David Leibner is one of those guys You meet him and immediately want to get to know him better You know the type handsome and confident with a strong handshake and a salted caramel voice He looks and acts like he knows whatrsquos going onhellipand thatrsquos because he does Hersquos the mastermind and creative genius behind one of the coolest apps for your phone and itrsquos one of those ideas that once you realize the brilliance of it you smack your head and say ldquoWhy didnrsquot I think of thatrdquo

An 18 year resident of Las Vegas via New York Leibner works and lives downtown participates in and supports downtown ventures and is the Founder and CEO of Itrsquos On Me and Gift Localmdasha digital gifting app that interfaces with your desktop and smoothly performs on both Android and iPhone platforms As of this writing there are three major cities with offerings Las Vegas (75 locations) San Diego (30 locations) and newly launched New York City (3 locations) with more than 250 new locations to be added within 6 months across those cities The participating merchants are a carefully curated group of locally owned restaurants and bars no big box chains to weed through when looking to give a gift Currently the app encompasses only dining and cocktails but they aim to bring personal services on board (like spas and hair salons) soon The app literally takes gift ldquocardsrdquo to a whole new level and itrsquos a win-win-win for merchant gift giver and gift recipient

Letrsquos start with the merchants Frequently merchants will employ couponing services like Groupon to drive business in the doors The downside of that is ldquoOnce a customer has had your $20 [menu item] for $10 they arenrsquot going to come back and pay full retail for that same dish no matter how much they liked itrdquo says Leibner When someone uses a gift from Itrsquos On Me it has been purchased at full retail value no discounts With the sign-up fee a merchant is guaranteed a certain amount of sales In the event that doesnrsquot happen Itrsquos On Me gives the merchant that specified dollar amount of gifts to use as they please They can send them via email or text to clients who havenrsquot visited in a while They can run a promo on Facebook to encourage participation However they

By LeAnne Notabartolo

A culinary event coordinator and live cooking demonstrator this ldquoEdu-tainerrdquo with more than

1000 demos under her belt lives to cook and eat She works with chefs at events and learns from

them and translates info for home cooks She is the Chick in Charge of Good for Spooning ndash read her blog here wwwgoodforspooningcom

leannegoodforspooningcom

Good for Spooning

David Leibner ndashGift Local amp Itrsquos On Me

decide to use them Sign up is available through the website and merchants can even add a free ldquoaffiliate buttonrdquo to their website linking clients directly to the purchasing site of Itrsquos On Me to purchase gifts for themselves or someone else No cash spent on mailing or printing Cost effective and genuinely effective marketingmdashgo figure

As a gift giver how many times have you ldquoforgottenrdquo someonersquos birthday Yeah me too This app allows you to send a gift immediately to a recipient in any of your multiple contact lists (personal Facebook Twitter) and it will arrive via text email Twitter or Facebook message Heard someone had a bad day You can send shots of their favorite spirit at the neighborhood bar or coffee and a muffin or a slice of pizza The gift you choose will show up as a photo (like a gift card) but they can use the dollar amount to select anything they want Of course you can choose a dollar amount instead of a specific item And you can gift from your desktop or your phone

When you receive a gift card do you lose it only to find it after it has expired Yeah me too With Itrsquos On Me your gifts are in your phone When was the last time you walked out the door without THAT You donrsquot need the app to receive the gift but you will need to download it to redeem your gift Redemption is easy Once you receive your check open the app find your gift and enter the receipt info from the check The gift amount is automatically deducted and the server will charge you the balance if there is one Donrsquot really like that bar or restaurant No hassle re-gifting with ease

Leibner and his team have created a unique ecosystem (think economic system) that is totally interactive symbiotic and easy to navigate The logo is easy to recognize but watch for changes once the aforementioned service options become available All too often finding local merchants with quality products can be a crap shoot By vetting these merchants for you the guess work has been taken out of gift giving by providing you with a list of premium locally owned businesses Gifting local will forever be changed

As a gift from David and Itrsquos On Me we thought it would be great for you to see how good it feels to receive a gift so click here googl0fvrdH and your next round is on us There are more than 2000 promotional gifts to be claimed at some of your favorite local merchants

David Leibner at his downtown office

Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws

Caesars Palace resident headliner Rod Stewart continues with nine 2016 spring concert dates after releasing his album Another Country Dirk Arthur Wild Magic has premiered 4

pm shows in the Westgatersquos showroom with big cat magic and illusions Suzanne Somers will not be returning to the

Westgate Cabaret with her show that opened in MayDonny Osmond after vocal cord surgery is

expected to return Sept 29 at the Flamingo headlining with his sister Marie

Il Volo released their fifth studio album ldquoGrande Amorerdquo and will make a tour stop at the Palms on March 25 2016 Entertainer Jeff Civillico will remain at

Bugsyrsquos Cabaret in the Flamingo where he relocated while The LINQ showroom was being remodeled He returns Sept 20 in a new 530 pm time slotFrank Marino Las Vegasrsquo longest-running

headliner will celebrate 30 years performing on the Strip Saturday Sept 19 Fantasy at the Luxor will introduce three

fresh routines and a new opening number choreographed by two-time Emmy Award-nominee Mandy MooreLegendary artists Kris Kristofferson

and John Prine will co-headline a special performance in the Pearl at the Palms Oct 30Legends in Concert at the Flamingo will

add tributes to Taylor Swift and Frank Sinatra on Sept 14Cirque du Soleil O performers Bill

May and Christina Jones won two gold medals competing at the 2015 FINA World Championships in Russia Model-actor Tyson Beckford is Chippendales

celebrity host at the Rio through Sept 27

Notable Developments

Downtown the Plaza owners are selling the Las Vegas Club to the D owners who will close it in the future for renovations and changesIncreased by $14 Las Vegas marriage licenses

now cost $77 The first Madame Tussauds wax figure of

Nicki Minaj debuted at The Venetian in a provocative Anaconda pose

The Rivierarsquos famous ldquoNO Ifs ands orrdquo Crazy Girls bronze statue is now displayed in the Planet Hollywood casino where the show is headlining The Westgatersquos giant sportsbook is getting

a $12 million renovation its first major makeover since opening in 1986 IPEC is a new freestanding events facility

near McCarran Airport offering flexible group space for 50 to 720 attendees and onsite overnight accommodations for 200 Downtown Projectrsquos new recently remodeled

three-story Las Vegas Hostel is offering affordable accommodations with 154 beds near the Fremont East Entertainment DistrictThe Encore Resort and Tower Suites at

Wynn are undergoing a design refresh with expected completion this fall The Wrangler National Finals Rodeo has been

held at the Thomas amp Mack Center for 30 years and will continue there for up to 10 years The Bunkhouse Saloon downtown closed

again with more than 25 shows on its calendar No word if a projected adjacent venue the Wheel House will materializePawn Plaza owner Rick Harrison

announced Inna Gadda di Pizza and Pawn Donut amp Coffee will be opening at the new shopping venture Doubling in size Berger amp Son Fine

Jewelers is constructing a new location inside the Fashion Show opening in December Bootlegger Bistro opened its ldquoCopardquo Room

a nightclub ambiance special event center accommodating up to 300 guests International retailer Oakley opened inside

Miracle Mile Shops at Planet Hollywood This is one of only three stores globally In 2002 around 10000 fossil specimens

were excavated from the Upper Las Vegas Wash Now the collection is exhibited at the Nevada State Museum

Dining-Beverage Options Evolve

Chef Alain Ducasse will open elegant and sophisticated Rivea and Skyfall Lounge at the top of Delano this fall Edge Steakhouse a fine dining restaurant

helmed by award-winning Chef Nick Lees opened at the Westgate The Habit Burger Grill a California-based

burger-centric fast casual restaurant chain opened its first Las Vegas location at Hughes CenterThe Filament opened at the Fremont

featuring signature cocktails craft beers and frozen novelty favorites OwnerChef Jacques Pauvertrsquos new healthy-

oriented casual family American bistro Jacques Cafeacute opened in Trails Village Center

Upcoming Events

Brad Garrettrsquos sixth Maximum Hope Foundation Charity Poker Tournament will be at the MGM Grand Saturday Sept 19 at noon with participants playing alongside celebrities and professionals Tennisrsquos star-studded annual charity event

the Mylan World TeamTennis (WTT) Smash Hits for the first time will visit Las Vegas Oct 12 at Caesars Palace with four former players headliningmdashAndre Agassi Stefanie Graf Martina Navratilova and Andy Roddick The fourth Downtown Brew Festival will

be held Saturday night Oct 24 at the Clark County Amphitheater

RiSEndashthe lantern festival releasing thousands of flame-lit paper lanterns will return a second year at a new location on the Moapa River Reservation Saturday Oct 10EVENTURE is producing the inaugural

fundraising USO Challenge a Troop 5K Oct 31at Craig Ranch Regional Park The 12th Grape Stomp Festival will be held

Oct 3-4 at the Pahrump Valley Winery


Defining your goalsIf you asked ten people what public relations means to them you would hear ten different responses Thatrsquos why before you even start to interview PR companies itrsquos important that you define what your goals are Perhaps itrsquos securing coverage in local publications to drive more customers to your location enhancing your online presence to draw more customers to your website or finding partnerships with larger organizations to increase your brand awareness Defining these goals helps set the tone for interviews and will expedite finding a PR company that can help you reach your goals

Do your researchNow that yoursquove got your goals defined itrsquos time to find potential candidates to interview but where do you start Initially you may want to search the internet using keywords such as ldquorestaurant public relations in your cityregioncountyrdquo From here yoursquoll be able to visit their sites and hopefully gather more info such as their current and past clients examples of their work and their overall style But donrsquot stop there The hospitality industry is very small and asking your colleagues will be a great source of referrals Additionally if you know anyone in the media industry ask them to weigh in and make some recommendations Or if you have a business you admire because it seems they are always creating a buzz find out who represents them

goals they are envisioning for your company before you sign a contract Their ideas will indicate if they can think outside-the-box and if they are aligned with your vision for your company

How much should PR costThere are many variables when it comes to the cost of hiring a PR company such as the size of your brand the size of their company results that are nationally or locally targeted and the scope of your goals Only you will be able to evaluate your budget and determine what you can afford But it is worth pointing out that cheaper is not always better You need to ask yourself why are they less than others In the long run it may cost you more to hire a company that is not effective Additionally keep in mind that just like many other facets of business hiring a PR company is an investment and if done correctly will lead to more customers and eventually add to your bottom line

Listen to your instincts Usually our instincts are correct so itrsquos important to listen Ultimately you have to work with a company and itrsquos important to feel a personable connection with them You want to know that they are genuine and have you and your companyrsquos best interests in mind

What to askNow that yoursquove got several candidates lined up to interview and your goals outlined there are several important questions to ask bull Do their skills and capabilities match your goals If yoursquore looking for a company who can land you on the pages of national publications and television shows they should be able to show you numerous current examples bull How quickly can we expect to see results Keep in mind that even the best PR companies canrsquot guarantee placement and know when it will happen But they should be able to provide several publications that they have strong relationships with that will eventually lead to media coverage bull How long have you worked with your clients Getting an idea of how long theyrsquove worked with some of their clients should give you an indication of their work ethic Longer relationships indicate happy clients who are continuing to see results bull Whatrsquos your communication style As a busy business owner are you looking for someone who can accommodate weekly meetings in person or do you prefer conversing through emails Just like a relationship communication is very important and itrsquos better to see if you have similar styles before you start working together bull What are some ideas or angles you could pitch to the media A seasoned publicist may not want to give you all their ideas but they should be able to outline a few initiatives and

Putting your trust in a stranger to manage your image and brand can be a daunting task When you hire a publicist you are trusting them to represent your company and itrsquos important to find a great match There are several factors to evaluate including your goals their capabilities costs and an overall personality compatibility

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


What is The Joy of Sake Itrsquos a sort of sake caravan that travels around the world every year It starts in Honolulu each summer then heads to the continental US and finishes in Japan in late fall when the sake-brewing season is underway But itrsquos more than a mere caravan All the sakes are presented for self-serve sampling and those sips are accompanied by sake appetizers from a dozen of the cityrsquos top restaurants Organizers decided to bring the event to Las Vegas this year to give the cityrsquos sake enthusiasts and beverage professionals an opportunity to taste the worldrsquos finest sakes in peak condition Two things set The Joy of Sake apart One the sakes present an amazing variety of styles and expressions There are artisan labels from every sake-brewing region of Japan many from breweries held in the same families for centuries Over half are not even available in the United States except once a year at The Joy of Sake And 175 of the sakes are elegant ultra-premium daiginjo labels

The second thing that sets these sakes apart is that all are entries in the 2015 US National Sake Appraisal which was held in Honolulu in July This is a rigorous blind tasting conducted under the guidance of Japanrsquos National Research Institute of Brewing established over 100 years ago to elevate the level of sake-brewing Seven judges from Japan and three from the US spent two days judging all 391 sakes Those they deemed exceptional are marked at The Joy of Sake with gold and silver stars Sakes judged by Japanese standards When The Joy of Sake started in Honolulu in 2001 American interest in sake was just beginning That year importers brought in 1829536 liters from Japan but there were challenges Media reports tended to be more enthusiastic than knowledgeable so misinformation circulated Promotional tastings masqueraded as legitimate competitions with questionable participants awarding themselves grand prizes For the public it was getting harder to find out what a good sake really was

The Joy of SakeMaking Its First Appearance in Las Vegas

on September 19By Chris Pearce

Sometime writer Frequent eater The Joy of Sake restaurant coordinator

wwwfrolichawaiicomdeliriyum808-542-1468

cpearcejoyofsakecom

When the doors to Caesars Palacersquos Augustus Ballroom open for The Joy of Sake at 700 pm on September 19 guests will see something quite spectacular even by Las Vegas standards With a total of 391 competition-level sakes spread out across eight islands theyrsquoll be looking at the biggest sake tasting display in the world outside Japan

Chris Pearce-Joy of Sake Restaurant Coordinator andLuis de Santos MS-Southern Wine amp Spirits Asian Portfolio Specialist


Against this background in 2001 the members of the International Sake Association a non-profit in Hawaii voted to hold a ldquosake appraisalrdquo in Honolulu with experienced professional judges from Japan They would follow the same judging criteria used at the Japan National Sake Appraisal established in 1904 Four judges from Japan and four from the US graded each entry on balance aroma taste and overall impression Balance was and is considered fundamental Sakes with very full aromas or powerful taste profiles but without the underlying structure that ties all the elements together in a balanced way generally do not fare well in the competition But there was one thing about the Japanese tradition that the International Sake Association didnrsquot like The public sake tasting that follows the Japan National Sake Appraisal every year in Hiroshima is pretty much an industry event Guests go down long tables with perhaps 150 bottles per table tasting and spitting tasting and spitting all the way down the line This didnrsquot seem like much fun to people in Hawaii who wanted a more joyful expression of sake enjoyment So they invited nine chefs to create sake appetizers held a ceremonial kagami biraki or ldquobreaking of the caskrdquo at the opening and staged hula performances throughout the evening In the first year there were 124 sakes and 450 guests Thatrsquos grown to a record 391 sakes and 1600 guests this year Worldwide The Joy of Sake events will draw more than 3500 sake enthusiasts in 2015 In 2003 The Joy of Sake was held in San Francisco for the first time In 2004 the event began a ten-year run in New York So far there have been forty events in major cities with attendance growing by the year And in a curious way as the US National Sake Appraisal and The Joy of Sake worked together to introduce to Americans competition-level sakes in perfect condition sake imports in San Francisco New York and Honolulu went up By 2007 when attendance at The Joy of Sake events had grown to 2500 people sake imports had doubled from their 2001 level I suspect this was partially due to the Appraisalrsquos policy of shipping entries under refrigeration and keeping them in cold storage so they would be at their peak for The Joy of Sake Importers began adopting this practice resulting in a marked improvement in sake quality And of course when sake tastes better it sells better and the growing import figures reflected that A drink thatrsquos on the rise Sake is at a crossroads in the United States today We still lead the non-Japanese world in our understanding of

this most enticing and elusive of the worldrsquos three great fermented beverages Europe lags ten years behind Across the US imports are up 154 over 2014 and will easily top 5000000 liters this year Over the last fifteen years no other category of imported beverage has grown as quickly or as consistently as sake Wine imports from some countries attain wonderful numbers for a while but that never seems to translate to the steady consistent growth that we see with sake as it gradually works its way into the lifestyle of Americans Whatrsquos keeping it back from even more growth I think that peoplersquos dining and drinking habits are deeply embedded and donrsquot change that quickly It will probably take generations but if thatrsquos true itrsquos good news for sake importers and distributors as well as their restaurant and retail customers At The Joy of Sake Honolulu which attracted a record 1600 people guests were overwhelmingly in their 20s and 30s It seems that as they consider what their beverage of choice will be in their lifetimes many are drawn to sake We expect the restaurants at The Joy of Sake Las Vegas to be a big draw Dishes like Royrsquos braised pork belly with huckleberry compote and uni sauce SushiSambarsquos tiradito with salmon garlic chips and kinkan honey and Other Mamarsquos smoked shrimp ceviche with sweet potato chipsmdashnot to mention Raku Aburiyarsquos sashimi slicing stationmdashshowcase sakersquos versatility as a pairing companion par excellence Never assertive always supportive it complements a wide range of cuisines Why else do so many chefs reach first for the sake menu when the time comes to relax after a long day in the kitchen Great sake and delicious food by themselves still arenrsquot enough to put an event over the top as happens every year at The Joy of Sake Some kind of magic happens when yoursquove got more than a thousand people enjoying themselves so much Itrsquos hard to describe I hope yoursquoll have a chance to experience it for yourself The Joy of SakeSeptember 19 700-1000PMCaesars Palace Augustus BallroomTickets $75$85 at the doorAvailable online at wwwjoyofsakecom

Itrsquos sake time Yoursquore at the worldrsquos greatest sake celebration staring at hundreds of bottles of beautifully arrayed sake Itrsquos more sake than yoursquove seen in your life And each one awaits your tasting pleasure Where do you start Overcome by sake frenzy many newbies simply head for the nearest table and start sampling But there are ways to navigate the hundreds

This worldrsquos dustwashed away

by a cup proffered with gracemdash Joro

of choices ways to maximize your sakesfactionTip 1 Nobody can get through all 391 sakes so donrsquot even try Thirty to forty is a good samplingTip 2 If yoursquove never tried sake start at the Daiginjo A tables These top-line sakes are floral nuanced gentlemdashan excellent intro Nearly half the sakes at The Joy of Sake will be daiginjosTip 3 The sakes are divided

into four categories Daiginjo A Daiginjo B Ginjo and Junmai Sample a few at each table to find the genre you like best This will also give you a good idea of what type to order at restaurantsTip 4 Check the card in front of each sake Itrsquoll tell you if it won a gold or silver award at the US National Sake Appraisal No star doesnrsquot mean itrsquos badmdashthe overall level of the sakes is hard to match

even in JapanTip 5 A black star on the card means that sake isnrsquot available in the US The card will also tell you where the sake was mademdashnotable because sakes display regional differences Tip 6 Donrsquot stress about searching for harmony of taste aroma body and balance Everyone will have a different favorite Just sip to find sakes you like

How to Joy of SakeTips for Navigating the Worldrsquos Greatest Sake Celebration


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

Leadership with Heart

Do you have the heart of a leader Hopefully you do If you do what does it look like to you to apply heart to your work and life Drop me a line at the email below and tell me what your heart-felt leadership looks like I like many HR professionals am a people person and I spend my personal and professional life observing and evaluating people As an HR practitioner it is my job to assess situations analyze behaviors and evaluate people and the decisions that they makemade It is a fascinating field Imagine trying to figure out why someone would risk his or her financial future stealing a frying pan

To do my job I oftentimes have to think outside my frame of referencemdashsometimes putting myself in other peoplersquos shoesmdashand try to understand the way in which they think andor react to a situation I observe their facial expression watch their demeanor and also assess their honesty and sincerity all at the same time in which they are explaining why they behaved the way they did As is always necessary I listen carefully to find the truth sometimes hidden among the many things they say and the way in which they say them It is important that I donrsquot prejudge them because as we all know wemdashas human beingsmdashall do things for a variety of very good reasons which frankly others might find difficult to comprehend

What do I mean when I talk about having heart To have heart means that you care about people I believe that the characteristics of a leader with heart include empathy ethics strength wisdom confidence and compassion I believe that you have to care about people before you can do right by them I remember a case where a young woman was accused of taking a petty cash fund from the office managerrsquos desk one day She was shy and naiumlve and very inexperienced for her job and situation She also seemed to have more than her share of drama in her personal lifemdashlater I found out that she and her young son were victims of an abusive situation at home When we conducted our investigation she vehemently swore that she had not taken the money even though she was the only one with access (a key) to as well as being responsible for these funds Of course she was suspended while we conducted an investigation and I spent many hours talking with investigators

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

Website wwwLJBConsultingnett

about the facts One afternoon I met with her and began asking her questions about her job and her co-workers I will never forget how she explained to me in great detail and care that this job was one that she truly loved because she was treated with respect by everyone allowed to contribute each day and was part of a team which felt like family She explained to me in a soft and emotional voice that she would never jeopardize this situation because it was a blessing and her ticket out of her nightmare of a home life I was mesmerized by her expression and carefully chosen words and knew immediately that she was speaking the truth I just had to listen closely and with my heart As it turned out one member of the night crew came forward a couple days later to confess that he had seen another night crew member sneak into the office and steal the money with a duplicate key that the co-worker had had made

Now donrsquot get me wrong I am objective and I do embrace the importance and value of rules procedures and intellect to the overall cohesiveness of our society and our workplaces But I also believe that we must never lose sight of the fact that we are dealing with living breathing and fault-prone ldquohuman beingsrdquo and that people when faced with a choice will opt to do the right thing almost all of the time I believe that until we can walk in another personrsquos shoes we can neither understand them and their decisions nor can we judge them based upon a set of rulesmdashour rulesmdashthat may not apply in their world

[In one situation an individual actually put not only his job but his future on the line when he attempted to steal a fry pan from his place of work by hiding it down his work pants As we all know theft can be a career ending move in any industry but is a particularly bad move if you want to continue a career in the hospitality industry]


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

When I say lsquonon-monetary promotionrsquo I mean that the promotion doesnrsquot revolve around a direct price discount such as 10 off It all revolves around consumer psychology Sometimes offering more product rather than a lower price is perceived to have greater value Of course all promotions do come at a cost but the key is to frame them in terms of the product rather than the price This method allows customers to focus away from the money they spend devoting their attention toward the benefits they receive

To put this into clearer terms letrsquos use a non-business example You call on a friend to help you move into a new house In exchange for their time and effort you take them out to dinner after yoursquore done Could you hand them some cash Of course but introducing hard money removes the personal aspect of the transaction Your friend now feels less like a friend and more like underpaid labor The meal on the other hand demonstrates far greater value by showing your personal gratitude even though it probably costs less than the cash yoursquod otherwise dole out

Restaurants have so many ways to show customers this kind of lsquopersonalrsquo gratitude Free food and drink promotions are at the top of the list Appetizers sides desserts add-ons and premium beverages are all great ways of enticing someone to come in through your door One of the biggest benefits of these promotions of course is that the retail value or customerrsquos perceived value is far greater than your cost of making the product If you were to ask most customers what they think when they see ldquofree appetizerrdquo very few of them would respond with ldquoa few bucks for the food and laborrdquo Few of them would allude to the appetizerrsquos menu price In the eyes of most customers something like a free appetizer equates to a fuller restaurant experience that they wouldnrsquot otherwise enjoy on their own

Take full advantage of these promotions by making these giveaways experimentalnew menu itemsmdashNobody is going to turn down a freebie and they can provide valuable feedback to determine if the item will be a profitable addition to your repertoire You can also use these promotions to clear out inventory such as ingredients nearing the end of their prime or wine that needs to be cleared out to make room for a new shipment In both cases be sure to serve only what meets your quality standards Everything tastes better when itrsquos free but subpar products will take away from the experience as a whole as well as your overall brand

Another successful promotion is bundled menu items Prix-fixe tasting menus lsquoRestaurant Weekrsquo menus and the like all reflect the same value-add of a more comprehensive restaurant experience for less than what yoursquod pay for each individual component Bundling works to your advantage in multiple ways presenting customers with lsquoa deal they canrsquot refusersquo while at the same time upselling them on items they may not order a la carte

If you decide to experiment with bundling be sure to keep two huge points in mind First choose items that best reflect your restaurant Customers want your most famous appetizer entreacutee and dessert If you try to throw in a lower-tier item into any part of the mix your bundle runs the risk of being seen as a scam Second your portion sizes need to be the same as they would be if ordered a la carte Unless yoursquore adding more courses [ie serving half-portions of two entrees] customers will be furious if their entreacutee is 23 the size of their neighborrsquos

These are just a few food-based promotional options and each category presents seemingly endless possibilities People go out to eat with the intention of enjoying great food atmosphere and service so push that benefits-based mindset rather than bringing up the price they will pay

Make Promotions About More than Just the Money

LAS VEGASrsquo ORIGINAL BREWING COMPANY

wwbigdogsbrewscom

ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA

Lowering prices is a surefire bet to increase customer turnout [supply equals demand after all] but it may not always be the most economically viable way to promote your restaurant Tons of options exist beyond your classic 10 discount or heaven forbid 50 discount that will bring more people through your door Experimenting with non-monetary promotions may very well do a better job of driving traffic while saving you money in each transaction


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

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 Page 375rdquo x 5rdquo $500 $400 $300Business Card 2rdquo x 35rdquo amp Product Spotlight $150 $125 $100

Website Banner Ads Monthly360 x 360 $100360 x 720 $150740 x 100 $200

Issue Due Date National Food Month Bonus Distribution

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

February 1172015 Natrsquol Potato Month Natrsquol Grocers Asso Expo Chinese New year

March 2172015 Natrsquol Pizza Month Pizza Expo Catersource International Restaurant Show Nightclub amp Bar Show Sake Festival Exhibitor Expo

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

May 4172015 Natrsquol Beef Month HD Expo ACF Chefs Golf NRA-Chicago Vegas Uncorkrsquod World Tea Expo Healthy Beverage Show Epicurean Affair

June 5172015 Natrsquol Dairy Month Natrsquol Market Place ACF LV Chef of the year

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

RATE CARD 2015ALL RATES ARE NET

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


EVENTS AD INDEX

September 10 Napa Valley Past Present amp Future San Diego wwwlocalwineeventscomeventsdetail598947san-diego-napa-valley-past-present-and-future

September 12 Las Vegas Food amp Wine FestivalRed Rock CasinowwwBarcelonala

September 13 Catalina Wine Mixer Catalina Island wwwvisitcatalinaislandcomeventcatali-na-wine-mixer

September 16 Las Vegas Largest MixerTuscany Suites amp Casinowwwlargestmixercom

September 19 Joy of Sake Caesars Palace wwwJoyofSakecom

September 19 Flavors of the HeartWorld Market Centerwwwflavorsoftheheartcom

September 19 A New Wine amp Food Experience for Fall 2015 Del Mar CA wwwlocalwineeventscomeventsdetail603586

September 25-27 Life is Beautiful Downtown Las Vegashttplifeisbeautifulcom

September 27-29 California Grocers Association ConferencePalm Springs Convention Center wwwcagrocerscom

September 29-102 G2E-Global Gaming Expo Las Vegas Convention Center wwwglobalgamingexpocom

SEPTEMBERNATIONAL CHICKEN MONTH NATIONAL MUSHROOM MONTH

Al Dentesrsquo Provisions page 11 salesaldentescom 702-642-1100

Bivi Sicilian Vodka page 12 wwwbivivodkacom 631-464-4050

Ciceronereg page 26 Certification Program wwwciceroneorg

Deep Eddy Vodka page 19 wwwdeepeddyvodkacom 702-876-4500

Global Gaming Expo page 32 wwwglobalgamingexpocom

Major Foods page 25 wwwmajorproductscom 702-838-4698

Modelo page 16 wwwsouthernwinecom (305) 625-4171

Niigata Sake Festival page 28 httpsakenojinjpenglish 025-229-1218

Rodney Strong page 7 wwwrodneystrongcom 707-431-1533

The Joy of Sake page 2 wwwjoyofsakecom

The Spice Outlet page 11 wwwthespiceoutletcom 702-534-7883

Uncle Steversquos page 31 wwwunclestevesnycom 718-605-0416

White Soy Sauce page 8 wwwwhitesoysaucefoodcom

The Laguna Beach Tommy Bahamarsquos Bar amp Grill located in the historic Heisler Building just steps from Main Beach is an ideal spot for lunch dinner or sunset cocktails Here is a more casual alternative to their other locations and is perfect after a day at the beach or before a night out on the town You can enjoy a dose of relaxation with spectacular sunset views and the cool ocean breeze The food amp beverage are excellent and the menu takes on seasonal changes to feature local products I invite you to check out the current menu at httpwwwtommybahamacomTBGStores_RestaurantsLaguna_Beachjsp

Pick of the Month


5

14

22

CONTENTS AND COMMENTSFROM THE PUBLISHER MIkE FRyER

WELCOME BACK TO OUR SEPTEMBER ISSUE OF THE SOCAL FOOD amp BEVERAGE PROFESSIONAL This last month saw us covering and exhibiting at the Western Restaurant Expo where we also judged a new aspect of the media involvement Called ldquoPitch the Pressrdquo we were required to visit more than 70 exhibitors with either new items or new products and judge which merited receiving an innovative award you can see more on our photo feature on page 17

NOW THAT SUMMER IS ALMOST OVER we can finally start enjoying more events both indoors and out Please send your upcoming food amp beverage events to us at mikesocalfnbprocom and we will highlight them on our events page on page 30 as well as post to our website at wwwsocalfnbprocom

FRONT COVER FEATURES THE JOY OF SAKE EVENT coming this year to Las Vegas for the first time in its 15 year history and will be an event not to miss and hosted at Caesars Palace Considered the largest sake tasting outside of Japan The Joy of Sake wonrsquot let sake lovers down with more than 391 distinct brands from all over Japan The organizers have included a ldquoHow Tordquo sake tasting guide yoursquoll want to review and follow as you glide through the sake tasting tables which include a number of local Asian restaurants with samplings to help balance the overall experience wwwJoyofSakecom

BACK COVER FEATURES THE UPCOMING GLOBAL GAMING EXPO once again back in Las Vegas and bigger than ever known as the largest gaming expo in the world it draws exhibitors and attendees from around the world connected to all aspects of the gaming industry Several years ago G2E as itrsquos called developed a new section dedicated to food amp beverage within the gaming properties and is now an important part of the show affectionately called FampBG2E See you there 928-102 httpwwwglobalgamingexpocom

I RECENTLY RAN ACROSS THIS INTERESTING QUOTE

ldquoA man who stops his advertising to save money is like a man who stops his watch to save timerdquo-Henry Ford

CHEERS

MIkE

Page 4

Hot Off the Grill

Page 5

Deductive Wine Tasting - innate

ability or a learned skill

Page 6

Whatrsquos Brewing

Page 8


Page 9

Food for Thought

Page 10

Chef Talk

Page 13

Wine Talk

Page 14

Whatrsquos Cooking

Page 15

Making the Most of Back to School

Page 17

Western Restaurant amp Hospitality

Expo

Page 18

Good for Spooning

0

Brettrsquos Vegas View

Page 21

Hungry for PR

Page 22

COVER FEATURE

The Joy of Sake Making Its First

Appearance in Las Vegas on

September 19

Page 24

Product Spotlight

Page 24

Human Resources Insights

Page 27

The Bottom Line

Page 28

American Culinary Federation

Chefs Of SoCal Chapter Page

Page 30

Events

Ad Index









lvfnb

CONTRIBUTING STAFF




wwwsocalfnbprocom




K Mike Masuyama PhD



Allen Asch




Linda Bernstein





Jackie Brett



Les Kincaid


Jen Morris



Michael Oshman


Alice Swift



Ben Brown













By Joe Phillips MS







Phot

os b

y D

avid

Mul

vihi

ll

Phot

os b

y D

avid

Mul

vihi

ll












By David Mulvihill




dbrewhillgmailcom


Traditionalyet New







without the Color
















By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100






By Alice Swift















Alice












By Bob Barnes



Whatrsquos Cooking






By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month









lvfnb

CONTRIBUTING STAFF




wwwsocalfnbprocom




K Mike Masuyama PhD



Allen Asch




Linda Bernstein





Jackie Brett



Les Kincaid


Jen Morris



Michael Oshman


Alice Swift



Ben Brown













By Joe Phillips MS







Phot

os b

y D

avid

Mul

vihi

ll

Phot

os b

y D

avid

Mul

vihi

ll












By David Mulvihill




dbrewhillgmailcom


Traditionalyet New







without the Color
















By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100






By Alice Swift















Alice












By Bob Barnes



Whatrsquos Cooking






By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














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



















EVENTS AD INDEX


























Pick of the Month







By Joe Phillips MS







Phot

os b

y D

avid

Mul

vihi

ll

Phot

os b

y D

avid

Mul

vihi

ll












By David Mulvihill




dbrewhillgmailcom


Traditionalyet New







without the Color
















By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100






By Alice Swift















Alice












By Bob Barnes



Whatrsquos Cooking






By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month


Phot

os b

y D

avid

Mul

vihi

ll

Phot

os b

y D

avid

Mul

vihi

ll












By David Mulvihill




dbrewhillgmailcom


Traditionalyet New







without the Color
















By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100






By Alice Swift















Alice












By Bob Barnes



Whatrsquos Cooking






By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month


Traditionalyet New







without the Color
















By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100






By Alice Swift















Alice












By Bob Barnes



Whatrsquos Cooking






By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month


By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100






By Alice Swift















Alice












By Bob Barnes



Whatrsquos Cooking






By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














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



















EVENTS AD INDEX


























Pick of the Month


Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100






By Alice Swift















Alice












By Bob Barnes



Whatrsquos Cooking






By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














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



















EVENTS AD INDEX


























Pick of the Month



and Blends



Ounce or More












702-642-1100






By Alice Swift















Alice












By Bob Barnes



Whatrsquos Cooking






By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month




By Alice Swift















Alice












By Bob Barnes



Whatrsquos Cooking






By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month









By Bob Barnes



Whatrsquos Cooking






By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month





By Linda Duke





HOW TO





















Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month












Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month


BrettrsquosBY

Entertainment Draws



































Upcoming Events















By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month









By Jen Morris




AjendaPRcom









cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month








cpearcejoyofsakecom































By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month





























By Ben Brown







The BottomLine










wwbigdogsbrewscom














Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month












Professional





wwwsocalfnbprocom

wwwsocalfnbprocom






















EVENTS AD INDEX


























Pick of the Month


EVENTS AD INDEX


























Pick of the Month

2015 socal september

Documents