January 2016

Chazz Palminteri

Rolling hills, charmingly rustic fishing villages and a dark sensibility are all images that are conjured by the mention of Sicily. Along with sitting in a piazza, drinking espresso, Read more ›

Adam Rains on Jan 1, 2016

Food for Thought

With January and Super Bowl just around the corner we know that throwing a killer Super Bowl party can be hard work and has the potential to get pricey Read more ›

Les Kincaid on Jan 1, 2016

West Eats East

A Happy New Year! This is the year of an ape or monkey in the Chinese zodiac. Everyone at an age of 12, 24, 36, 48, 60, 72, 84 Read more ›

K. Mike Masuyama Ph.D. on Jan 1, 2016

Creating Snackable Content in 140 Words or Less!

Twitter was founded in 2006, but how does one write a 140-character PR Pitch—a single tweet summarizing one’s brand and unique attributes—anyway? Online consumers have an attention span of Read more ›

Linda Duke on Jan 1, 2016

What’s Brewing

Cismontane Santa AnaCismontane Brewing Company, which originally began in Rancho Santa Margarita about six years ago, opened a second tasting room in Santa Ana on Warner west of Grand Read more ›

David Mulvihill on Jan 1, 2016

Brett’s Vegas View

Entertainment Flourishes and DiminishesAfter a 34-year run, Jubilee! atBally’s will close Feb. 11 and the iconic show’s backstage tour will also go away. Rock Of Ages ends its run Read more ›

Jackie Brett on Jan 1, 2016

For the Love of the Craft

Many have imagined owning a bar or owning the place where they work; some are able to live that dream and actually make it happen. Meet the owner of Read more ›

Adam Rains on Jan 1, 2016

I have seen the future of dining....and it is good

I recently dined at a very unique, sort-of sophisticated, kind-of upscale, totally modern yet still nostalgic, restaurant by the name of Saint Marc Pub. It is so difficult to Read more ›

Apryl Bruso on Jan 1, 2016

Bocuse d’Or USA Selection

We have known about Bocuse d’Or for years but really never had the opportunity to experience it first-hand. This year La Selection Américaine du Bocuse d’Or Bocuse d’Or USA Read more ›

Elaine & Scott Harris on Jan 1, 2016

Product Spotlight

Major Chefs’ Elite Stock Base Pastes are made using only the finest of ingredients. Use to add authentic flavor direct to a sauce or dish. Simply mix in or Read more ›

The SoCal Food & Beverage Professional on Jan 1, 2016

Product Review

Blue Nun is a German wine brand by the company H. Sichel Söhne that was created in 1923 with the 1921 vintage, and which between the 1950s and 1980s Read more ›

Bob Barnes on Jan 1, 2016

USBG Cocktail of the Month

This month’s USBG featured cocktail brings together a very unique vodka with sensationally seasonal pomegranate, Emiglia Romanga’s favorite amaro, iconically herbal chartreuse and the freshness of citrus & cucumber. Read more ›

Adam Rains on Jan 1, 2016

Chef Talk

I guess the winter weather has me thinking about tropical foods. Recently my mind went to pineapples, and this month without planning I became intrigued by the banana. Over Read more ›

Allen Asch on Jan 1, 2016

The Bottom Line

Revenue per customer is among the top key metrics restaurants use to gauge success. Generally, the more money each customer spends, the more the restaurant will profit. Restaurants employ Read more ›

Ben Brown on Jan 1, 2016

Human Resources Insights

I believe in the power of positive thinking…so much so that I say positive affirmations every single day. And, I have real faith and belief in their value. I Read more ›

Linda Westcott-Bernstein on Jan 1, 2016

Wine Talk with Alice Swift

Every time the new year comes around, numerous people around the world choose to commit to New Year’s resolutions. According to a Nielson survey, the top three resolutions for Read more ›

Alice Swift on Jan 1, 2016