The SoCal Food & Beverage Professional Featured This Month

World Tea Expo 2019 Serves up a Product-filled Exhibition, Tea Education

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Slater’s 50/50 - Not Just Bacon and Burgers Anymore

By Bob Barnes & Ben Brown Photos courtesy Slater’s 50/50 Slater’s 50/50 rose to fame with its delectable half beef, half bacon patties, then spread across California and neighboring states with Read more ›

The SoCal Food & Beverage Professional on Apr 13, 2019

Hot Off the Grill

Restaurant Editor Ben Brown covered the 40th annual Planned Parenthood Food Fare in Santa Monica, which drew in more than 2,000 guests and raised $1.3 million. Read up on Read more ›

Ben Brown on Apr 1, 2019

The Bottom Line

The restaurant world presents a multitude of opportunities to hire and work with those in your immediate circle. From bringing your child on as a server to launching a Read more ›

Ben Brown on Apr 1, 2019

What's Brewing

photos by David Mulvihill Docent Field Trip The ownership and brewing team of Docent Brewing celebrates Docent’s 2nd Anniversary.  The beautiful grounds of Reata Park (in San Juan Capistrano) were the setting Read more ›

David Mulvihill on Apr 1, 2019

Product Review

ZOS Halo Wine Preserver  Ever opened a great bottle of wine and forced yourself to drink it all within a day or two before it went bad? Or chose not Read more ›

Bob Barnes on Apr 1, 2019

Twinkle Toast

Photo by Erincooperphotography.com Flowers are blooming and temperatures are rising which most certainly means that our taste buds will soon turn to bright and crisp rosés for refreshment. Rosé is a Read more ›

Erin Cooper & Christine Vanover on Apr 1, 2019

Foodie Biz

Planned Parenthood LA Food Fare Celebrates 40th Year Photos by Ben Brown The Planned Parenthood Los Angeles (PPLA) Food Fare brought in its landmark 40th year in grand fashion, bringing together Read more ›

Ben Brown on Apr 1, 2019

Spirits Confidential with Max Solano

As I am on a flight back to Las Vegas from San Francisco, I am collecting all my thoughts and emotions while they sit fresh on my mind. I Read more ›

Max Solano on Apr 1, 2019

Chef Talk

Cod as a food fish dates back to the Viking times, 800 AD, but had a resurgence during the Middle Ages when Basque people from Northcentral Spain and Southwestern Read more ›

Allen Asch on Apr 1, 2019

Human Resources Insights

It’s a simple concept in theory, but in reality, not so easy for many of us. We all know that you have to give respect to earn it. I Read more ›

Linda Westcott-Bernstein on Apr 1, 2019

Brett's Vegas View

ENTERTAINMENT Spiegelworld’s third Strip production will be the adults-only, circus-variety “Atomic Saloon Show” with character Boozy Skunkton opening Sept. 8 at the Kraken Music Hall in the Grand Canal Shoppes at The Venetian. Scott Bradlee’s Postmodern Jukebox (PMJ) is Read more ›

Jackie Brett on Apr 1, 2019

The Resturant Expert

Being a restaurant manager can be a difficult job. It can be 100 times harder when you don’t have the right tools and support in place to be successful. Read more ›

David Scott Peters on Apr 1, 2019

The Bottom Line

Are you an upscale burger joint or a gastropub? Do you serve Mexican food, Mexican fusion or just have a few Mexican dishes on the menu? Is your craft Read more ›

Ben Brown on Mar 1, 2019

What's Brewing

BXCR/ The Culinary Underground Valentine on the Vine beer vs. wine dinner. Photos by David Mulvihill He Said Beer, She Said Wine  First published in 2008, He Said Beer, She Said Read more ›

David Mulvihill on Mar 1, 2019

Product Review

DNX Foods Grass-Fed Beef & Uncured Bacon Jalapeño Bar The word bacon got my attention and jalapeno was the icing on the cake. Well, not a cake, but rather a Read more ›

Bob Barnes on Mar 1, 2019

Revisiting 8 Years of UNLVino Memories

Chef Thomas Keller and myself (Alice Swift) at Bubblicious 2013 - photos courtesy Alice Swift This year, UNLVino celebrates its 45th anniversary; can you believe it? There have been many Read more ›

Alice Swift on Mar 1, 2019

The Restaurant Expert

How do you make money in the restaurant business? The reality is it’s the small things that add up, such as reducing the cost of cheese by a nickel Read more ›

David Scott Peters on Mar 1, 2019

Human Resources Insights

Toxic. That is a rather harsh sounding word to use to define a place that a person might work. Just to clarify, I am not speaking about work that Read more ›

Linda Westcott-Bernstein on Mar 1, 2019

Foodie Biz

Photos by Ben Brown Water Grill: Taking Sustainable Seafood to New Heights In a world where fine dining is dominated by red meat, Water Grill emerges as a rare entity that Read more ›

Ben Brown on Mar 1, 2019

Spirits Confidential with Max Solano

Last month, we got on the topic of how amazingly well-valued rums are as a category and some of the rum history and generalities, as well, as the emergence Read more ›

Max Solano on Mar 1, 2019

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