Hot Off the Grill

The real star at the recent UNLVino Sake Fever was the 200+ pound yellowfin tuna that the team from Japanese Sushi House ‘Naked Fish’ did the honors of slicing Read more ›

Mike Fryer on May 1, 2016

Wines Du Jour with Les Kincaid

Les Kincaid has made it his life’s passion promoting Las Vegas and its food and wine industry for the last 25+ years, offering food and wine appreciation classes that Read more ›

The SoCal Food & Beverage Professional on May 1, 2016

Chef Talk

Although dried figs can be purchased year round this is the time of year that the California figs start showing up on the tree and at the markets. The Read more ›

Allen Asch on May 1, 2016

West Eats East

White soy sauce— now you know there is such a thing. It is not milky white but a pale colored, transparent soy sauce, called white soy sauce like white Read more ›

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

Food for Thought

Actually you know before you even bite into a grilled cheese sandwich whether it’s going to be what you crave or not. Let’s look at a perfect one, where Read more ›

Les Kincaid on May 1, 2016

Brett’s Vegas View

Dining RevelationsBeauty & Essex opening May 16 at The Cosmopolitan is a partnership between TAO Group and personality chef/restaurateur Chris Santos. James Beard Award-winning chef Shawn McClain will open Read more ›

Jackie Brett on May 1, 2016

A Supermodel Gets Into The Bubbly Business

Christie Brinkley is one of the most successful supermodels in the world. Gracing the cover of more than 500 magazines since the 1970s, her long reign at the top Read more ›

The SoCal Food & Beverage Professional on May 2, 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 May 1, 2016

Five Signs Your Brand Needs a Make-Over

Whether it’s Pepsi’s new logo or McDonald’s new interiors, big brands are making changes to their concepts everywhere you look. Maybe your business has been rolling along for years Read more ›

Linda Duke on May 1, 2016

What’s Brewing

Straub ExperienceOrange County beer distributor Straub recently held its Retail Expo at its headquarters in Anaheim. This was an opportunity for retailers, pub owners and restaurateurs to see and Read more ›

David Mulvihill on May 1, 2016

Cheese Awakening

By trade, I’m an English teacher. But on the weekends these days, I make cheese. My students have picked up on this, and enjoy poking fun at my newfound Read more ›

John Rockwell on May 1, 2016

Bob’s Beer Bits and Sips

Wake Up and Taste the CoffeeCoronado Brewing Company Blue Bridge Coffee StoutAt the turn of this century it was considered innovative to make a stout with coffee. Now nearly Read more ›

Bob Barnes on May 1, 2016

Café Chloe is all grown up

About 11 years ago, John Clute, Alison McGrath and Jerry and Chrissy Reynolds opened a lovely little gem of a cafe in blustering downtown San Diego. Set a bit Read more ›

Apryl Bruso on May 1, 2016

The Bottom Line

More tables means more covers, which means more revenue. It seems like a no-brainer, but hindsight is 20-20 when many owners take a closer look at their restaurants and Read more ›

Ben Brown on May 1, 2016

Good for Spooning

The recently opened Ways & Means Oyster House is located in the new Pacific City shopping area in Huntington Beach. The mall opened in November, 2015 and Ways & Read more ›

LeAnne Notabartolo on May 1, 2016

Human Resources Insights

For those of us who are accomplished “multi-taskers,” it can be difficult to deal with another who has their heart in the right place but lacks the focus and Read more ›

Linda Westcott-Bernstein on May 1, 2016