July 2016

Hot Off the Grill

On a recent fact-finding assignment to San Diego, we were fortunate to visit Catalina Offshore Products, supplying all sorts of high-quality and sushi-grade seafood to customers around the world. Read more ›

The SoCal Food & Beverage Professional on Jul 1, 2016

Food for Thought

At the height of summer, when the heat is out of control and amazing produce is flooding our stores, sometimes all we want are smart, easy ideas for how Read more ›

Les Kincaid on Jul 1, 2016

RECIPE: Summer

When the months begin to heat up, there is no better time to introduce summer menu promotions. Numerous creative options for summer marketing programs exist to get staff and Read more ›

Linda Duke on Jul 1, 2016

For the Love of the Craft

“Today in high-end restaurants, bartenders don’t want to use the mass produced products; they want to use something special. The chefs are buying the best cuts of meat and Read more ›

Adam Rains on Jul 1, 2016

“YELP you, you YELPing YELPers!”

Although YELP is a tool used by many, most industry peeps are not big fans. I think this is because, as Ingrid Croce said, “It gives everybody a voice. Read more ›

Apryl Bruso on Jul 1, 2016

Contagious Mantra

Most people visit Las Vegas to go crazy but certainly not to improve their health, unless they were one of nearly 1,000 folks who attended the 5th Annual Health, Read more ›

Jackie Brett on Jul 1, 2016

Book Review

One look at the front cover of Flavors of Sicily was enough to remind me of the many summers I spent there. I was curious if the recipes could Read more ›

Lisa Matney on Jul 1, 2016

West Eats East

Natto, Umeboshi and Konnyaku—these are three J-foods that most Americans cannot eat or do not like to eat. Though, these are just common items that all J-people do not Read more ›

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

What’s Brewing

Santa BarbaraTelegraph Brewing Company has released its new Telegraph IPA in cans. This 6.6% alcohol by volume ABV IPA’s hop flavors and aromas are derived from a hearty balance Read more ›

David Mulvihill on Jul 1, 2016

Call It the Blues

Blue cheese overwhelms me, but not because of its flavor. The number of varieties commercially available is what blows my mind. Blue cheese is one style of specialty cheese Read more ›

John Rockwell on Jul 1, 2016

Hanson of Sonoma

Excerpt used with permission fromBranding: Distilled by Cynthia Sterling , Sterling Creativeworks , Published by White Mule PressCASE STUDYFOUNDERS: Scott Hanson & Chris, Brandon, Darren and Alanna HansonESTABLISHED: 2013SPIRITS: Read more ›

The SoCal Food & Beverage Professional on Jul 2, 2016

Brett’s Vegas View

Area DevelopmentsMonte Carlo Resort will undergo a $459 million renovation by the end of 2018 and become two hotels: Park MGM with 2,700 rooms and the 292-room NoMad Las Read more ›

Jackie Brett on Jul 1, 2016

Chef Talk

Gluten allergies are on the rise. It is estimated that 3 million Americans, 1 percent of the population, have an allergy to the protein. There are also many more Read more ›

Allen Asch on Jul 1, 2016

The Bottom Line

You’d think serving good food would be a no-brainer as any restaurant’s top priority. Sadly, this is not the case with a growing number of establishments. More and more Read more ›

Ben Brown on Jul 1, 2016

Laughlin’s Chefs Fest Delivers Community Dining Extravaganza

One of the best ways to experience the soul of a destination is through its food, and the 29th annual Chefs Food Fest in Laughlin more than delivered the Read more ›

Jackie Brett on Jul 1, 2016

Product Spotlight

With Major’s NEW aromatic range of bases take a sensorial journey to the orient and beyond in seconds. For fresh, quick and tasty recipe inspiration, look no further than Read more ›

The SoCal Food & Beverage Professional on Jul 1, 2016

Bob’s Beer Bits and Sips

Victory Brewing Company Cage Radler3% ABVFor many years the Germans have concocted Radlers, a 50/50 mix of sparkling sweet lemonade or soda and lager beer, to sip during the Read more ›

Bob Barnes on Jul 1, 2016

Human Resources Insights

Human Resources HR—what does that really mean and what do they actually do? Well, HR is defined exactly as it sounds. Human resources means “people assets and strengths.” As Read more ›

Linda Westcott-Bernstein on Jul 1, 2016