January 2017

Rao’s Celebrates a Decade of Excellence and Longevity

Rao’s, one of our nation’s oldest family-owned and -operated restaurants, located at 455 East 114th Street in East Harlem, was founded in 1896 by Charles Rao, and is still Read more ›

Bob Barnes on Jan 2, 2017

Hot Off the Grill

French, Italian, Pan-Asian and the rest of the major players in global cuisine dominate the SoCal restaurant world…so where does Slavic food play into the mix? Restaurant Editor Ben Read more ›

The SoCal Food & Beverage Professional on Jan 1, 2017

Food for Thought

As our New Year emerges the world welcomes a fresh start, usually with hopes of a new beginning with some luck thrown into the mix. The practice of welcoming Read more ›

Les Kincaid on Jan 1, 2017

Top Restaurant Marketing Trends for 2017

Surprise me!In order to open their wallets and pocketbooks, today’s timid consumers want something special. We’re not talking about a surprising discount, but a surprising call to action. If Read more ›

Linda Duke on Jan 1, 2017

St. Marcellin

In my cheese journey over the past year, I have encountered many new flavors and textures, and have learned to appreciate them. I discovered a few of them as Read more ›

John Rockwell on Jan 1, 2017

What’s Brewing

Festivus Barley ForgeCoining the familiar Costanza holiday from the Seinfeld series, beer Chef Andrea Machuca teamed up in December with Barley Forge Brewing Company, in Cost Mesa, for “A Read more ›

David Mulvihill on Jan 1, 2017

Brett’s Vegas View

Entertainment SpotlightNews about The Colosseum at Caesars Palace headliners…Jeff Dunham will perform 15 Perfectly Unbalanced shows beginning Wednesday, March 8 and one show a week from June 16-Sept. 13. Read more ›

Jackie Brett on Jan 1, 2017

West Eats East

A new year again! Gee! A gift of one year older to everybody. An old proverb says time goes so fast without much accomplishment, which sounds true to me. Read more ›

K. Mike Masuyama Ph.D. on Jan 1, 2017

Chef Talk

Winter is not my favorite time of the year, hence why I live in Las Vegas. As I am writing this, the temperature outside is 66 degrees. I was Read more ›

Allen Asch on Jan 1, 2017

Wine Talk with Alice Swift

For those of you who have not heard of In Pursuit of Balance IPOB, it was an organization established a little over 5 years ago, by Rajat Parr of Read more ›

Alice Swift on Jan 1, 2017

In Memoriam

Marjorie Ann Mancino, Friend and Journalist of The SoCal Food & Beverage ProfessionalOn December 26 Marjorie Ann Mancino passed away from medical complications including cancer of the tongue. Margie Read more ›

Mike Fryer on Jan 1, 2017

Foodie Biz

Burger City Grill Expands with “Upscale In ‘n’ Out” StyleBurger City Grill, or BCG as it prefers, joins those looking to rise above traditional fast food and offer fresh, Read more ›

Ben Brown on Jan 1, 2017

Product Review

Cognac de Collection Jean Grosperrin Petite Champagne VSOP Cognac, named after the town of Cognac, France, is a variety of brandy produced in the wine-growing region surrounding the town Read more ›

Bob Barnes on Jan 1, 2017

Book Review

Now with the number of breweries in the US setting new records every day which at last count topped 5,000 and yearly beer sales in the US topping more Read more ›

Bob Barnes on Jan 1, 2017

Product Spotlight

More than just a broth, Major’s PAN-ASIAN BASE range is the perfect way to add an exotic twist to any dish. Create healthy, fun, on-trend street-worthy recipes in seconds. Read more ›

The SoCal Food & Beverage Professional on Jan 1, 2017

Bob’s Beer Bits and Sips

Goose Island Rare Bourbon County Brand Stout for 2015First brewed in 1992 in commemoration of Goose Island’s 1,000th batch at the original Clybourn brewpub in Chicago, this Imperial Stout Read more ›

Bob Barnes on Jan 1, 2017

Human Resources Insights

I always start out each new year with a few resolutions, because in my heart I know that I can always do better and be a better person. I Read more ›

Linda Westcott-Bernstein on Jan 1, 2017

The Bottom Line

As restaurants grow increasingly creative with their menus, interiors, seating arrangements and overall business models, they’re also changing things up with the otherwise traditional place setting. The typical setup Read more ›

Ben Brown on Jan 1, 2017