January 2017

Hot Off the Grill

It appears the new Bailiwick gastropub at the Orleans is in excellent hands, with Chef Richard Wells, an industry professional with 40 years of experience as Room Chef, and Read more ›

The Las Vegas Food & Beverage Professional 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

What’s Brewing

Able Baker Brewing Beers Now PouringIf the name Able Baker Brewing sounds familiar, you’ve probably had the brewery’s beer at one of the many local beer fests they’ve poured Read more ›

Bob Barnes on Jan 1, 2017

Dining Out with the Harrises

Executive Chef Timon Balloo Opens SUGARCANE at The Venetian Resort Bringing the Caribbean to the Neon of the Las Vegas StripWe have had our eyes and ears to the Read more ›

Elaine & Scott Harris on Jan 1, 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

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

Good for Spooning

Vic Vegas moved to Las Vegas at age 14 and has called the city home since then. After several years of jobs, Vic Vegas comes full circle with the Read more ›

LeAnne Notabartolo 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

USBG Las Vegas

Salute to 15! On November 4th, the USBG in Las Vegas celebrated the founding of our chapter with the Salute to 15! Many of our newer members and former Read more ›

Adam Rains on Jan 1, 2017

UNLV Epicurean Society

As the last month of the semester came to a close, the Epicurean Club anointed a new Vice President, executed two very different but fun events, and found a Read more ›

Matthew Cairo 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

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 Las Vegas 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

Major Changes at the California Hotel & Casino

The California Hotel & Casino has announced new menus and upgrades. The Boyd Gaming Corporation has completed its sweeping redesign and renovation of the property. Redwood Bar & Grill Read more ›

Shelley Stepanek on Jan 1, 2017

Cheesemaking in Southern California

At the end of December 2015, I decided to make mozzarella cheese for some holiday get-togethers. I had been thinking about making cheese since my drought-induced hiatus from homebrewing Read more ›

John Rockwell 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

What’s Cooking

Other Mama—Small Plate Creativity GaloreSituated in a non-descript strip mall at Durango and Twain, Other Mama has been procuring rave reviews since it opened in March, 2015, and has Read more ›

Bob Barnes on Jan 1, 2017

In Memoriam

Marjorie Ann Mancino, Friend and Journalist of The SoCal Food & Beverage ProfessionalBy Senior Editor/Publisher Mike FryerOn December 26 Marjorie Ann Mancino passed away from medical complications including cancer Read more ›

The Las Vegas Food & Beverage Professional on Jan 1, 2017

Our Picks

Standard & PourFrom his time at CarneVino & Carson Kitchen, Chef Jacob Dielemon has been a champion for freshness and flavor. Now as head chef at Standard & Pour, Read more ›

Adam Rains 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