October 2015

West Eats East

A savory taste is traditionally created by either dried Shiitake mushroom, Komb kelp sea-veggie, cured-dried Bonito flakes, dried sardines, dried scallops or their combinations, in Japan. In old days Read more ›

K. Mike Masuyama Ph.D. on Oct 1, 2015

Food for Thought

If you are going to cook with wine and I recommend you do the first and most important rule of thumb is: cook only with a wine you would Read more ›

Les Kincaid on Oct 1, 2015

For the Love of the Craft

Steve Schneider is on quite a ride. From his military service, to bar apprentice, bartender to principal bartender at one of the most iconic/influential bars in the world, Employees Read more ›

Adam Rains on Oct 1, 2015

Wine Talk with Alice Swift

Such an innocent and simple question, or so it seems… either it does, or it doesn’t, depending on a person’s preference for wine. Tourists love the wine country of Read more ›

Alice Swift on Oct 1, 2015

Community Relations for Today’s Restaurants

Community relations is about helping to solve society’s problems and for restaurant operators; it is becoming more important to build a positive reputation in the community and give back. Read more ›

Linda Duke on Oct 1, 2015

Southern Wine & Spirits of Nevada Salutes Those Who Paid the Ultimate Price on 9-11-2001

As the American flag was raised to half mast, employees, friends and invited guests of Southern Wine & Spirits of Nevada paid tribute to those whom had fallen on Read more ›

The SoCal Food & Beverage Professional on Oct 1, 2015

Brett’s Vegas View

Entertainment News Britney Spears extends her residency show and Read more ›

Jackie Brett on Oct 1, 2015

Celebrity Chef Kerry Simon Passes Away in Las Vegas at Age 60

Celebrity Chef Kerry Simon passed away on September 11 after a two-year battle with the brain disease Multiple System Atrophy MSA. He went public in 2013 with news that Read more ›

Elaine & Scott Harris on Oct 1, 2015

Product Spotlight

Why not try experimenting with some of your more traditional sauces by adding different products, creating a unique infusion of flavors? At Major we like to be different and Read more ›

The SoCal Food & Beverage Professional on Oct 1, 2015

Government Cracks Down on Non-Transparent Environmental Claims

The term Greenwashing has been around for a couple decades or so. It describes businesses that make general unsubstantiated environmental claims in order to attract environmentally concerned customers Read more ›

Michael Oshman on Oct 1, 2015

Human Resources Insights

I like to have a good time at work! Everyone does. Wouldn’t it be great if we looked forward to coming to work each day? Doesn’t it Read more ›

Linda Westcott-Bernstein on Oct 1, 2015

The Bottom Line

The drought has swept through the media these past few months, grabbing the attention of avid news-watchers and politicians alike. Having mounted over the past several years, this weather Read more ›

Ben Brown on Oct 1, 2015

Whats Brewing

Santa BarbaraA couple of issues back, we talked about weekend coastal destinations north of LA County, leaving off with Carpinteria and teasing the next area north, Santa Barbara.If you Read more ›

David Mulvihill on Oct 1, 2015

Whats Cooking

Nestled inside a shopping center between the Coast Highway and Balboa Island just a short jaunt from the Pacific Ocean in Newport Beach, Sapori Ristorante is celebrating its 26th Read more ›

Bob Barnes on Oct 1, 2015

Hungry for PR

Five Tips for Writing and Sending out a Pitch One of the first questions I ask when I start working with a new client is which media outlets they Read more ›

Jen Morris on Oct 1, 2015