WESTERN FOOD SERVICE AND HOSPITALITY EXPO/Los Angeles Wine & Food Festival
Founding Director of Daily Grill Restaurants Honored at
Annual Restaurant-Industry Awards Ceremony
Bob Spivak of Grill Concepts, Inc. named ‘Restaurateur of the Year’
Founder director of Grill Concepts, Inc. Bob Spivak was named ‘Restaurateur of the Year’ at the annual California Restaurant Association Educational Foundation (CRAEF) Hall of Fame dinner awards ceremony last night. The ceremony took place at the Marriott Los Angeles Downtown. The event capped the first day of the California Restaurant Association (CRA) Western Foodservice & Hospitality Expo, which runs August 26 through 28 at the Los Angeles Convention Center.
A 45-year veteran of the restaurant and food industry, Bob comes from family that ran Los Angeles restaurants starting in 1946. He began his career at family-owned Smokey Joe’s barbecue restaurants, managing operations, including the landmark Redwood House in the Los Angeles Civic Center. Bob left the family business to manage food operations at the Fedco discount department stores, and along with the owners of Fedco Foods he developed the much copied Soup N’ Such restaurant chain.
In the early 1980s, Bob and a partner opened the highly successful Beverly Hills restaurant, The Grill on the Alley. The Grill was inducted into the Fine Dining Hall of Fame by Nation’s Restaurant News in 1995. The Grill is the upscale model for the Daily Grill, a concept based on high-quality food and service at a price that reaches a wide audience.
Grill Concepts, Inc. currently operates 20 Daily Grill restaurants throughout California, Texas, Oregon, Illinois, and Washington, D.C. There are now five The Grill on the Alley restaurants, the others in San Jose, Chicago, Hollywood, and Dallas.
Bob is a Director Emeritus for CRAEF and is on the Board of Directors for DiRoNA (Distinguished Restaurants of North America) as well as past Chairman of the Board of Advisors for the Collins School of Hospitality Management. He was a recipient of the Elizabeth Burns Lifetime Achievement Award from the CRA in June 2005 and in September 2000 received the “Spirit of Life” award from the City of Hope, a Southern California organization dedicated to the prevention and cure of cancer and other life-threatening illness.
CRAEF’s ‘Restaurateur of the Year’ award recognizes individuals who have distinguished themselves through innovative restaurant designs and concepts and who have demonstrated a public-service commitment through educational or other community activities. Past recipients include Ralph Rubio of Rubio’s Restaurants, Inc., Mary Sue Milliken and Susan Feniger of Border Grill, Julia Stewart of IHOP Corp., and David Cohn of Cohn Restaurant Group.
The CRAEF ‘Hall of Fame’ Centennial Celebration also honored Susan Sbicca of Sbicca and Meritage as ‘Chef of the Year,’ and Clifford Clinton of Clifton’s Cafeterias was inducted into the Hall of Fame.
The California Restaurant Association, now celebrating 100 years of service, is the definitive voice of the California restaurant and hospitality industry. The restaurant industry is the largest private employer in California, representing nearly 1.4 million jobs. Restaurants produce more than $51 billion in sales annually and generate more than $4 billion in sales tax for the state.
California Restaurant Association
HALL OF FAME
Centenial
Bob Spivak Restaurateur of Year
Chef of the Year Susan Sbicca
Restaurateur of the Year Bob Spivak
Hall of Fame Inductee Clifton Clinton
Clifton’s Cafeterias was inducted in the Hall of Fame for the California Restaurant Association. Honored for a lifetime of achievement, they’ve been a member of the California Restaurant Association since 1933 and founded Meals for Millions, a non-profit, charitable organization that has fed millions.
As one of the most sought after awards, the restaurant industry arrived semi-formally in anticipation to white gloved staff. Live music, Laurel and Hardy followed by Marilyn Monroe impersonators brought some humor to what could have otherwise been a teeth grinding evening.
The dinner menu read like a gourmet restaurant as you would expect from the California Restaurant Association. Leading up to the entrée were appetizers of crispy walnut shrimp, seared ahi tuna and ginger on won tong crisps, Portobello mushroom mozzarella crostini, main lobster medallion with beluga caviar on sesame maki. A delicate salad of maple infused smoked duck with apricot chipotle salsa, shaved fennel and crisp escarole. The entrée, seared black pepper filet and three-crowned lobster with black barley timbale.
Dessert of chocolate batons with Grand Marnier mascarpone mouse and fresh berry coulis were created by the Newport Harbor High School ProStart Culinary team, which won the state ProStart competition in March 2006 and placed fourth out of 31 states at the National ProStart Invitational.
ProStart is a culinary program developed by the National Restaurant Association Education Foundation to recruit and retain a skilled workforce with over 35,000 students enrolled nationwide in high school. In the California ProStart Competition, high school juniors and seniors compete demonstrating culinary and management skills.
The future of the restaurant industry was evident in 47 scholarships being awarded, the greatest quantity of scholarship recipients we have seen from any industry this year
Los Angeles’ Clifton’s Cafeteria Founder Clifford Clinton Posthumously Honored at Annual Restaurant Industry Awards Dinner
Grandson Robert accepts ‘Hall of Fame’ induction honor on behalf of Clinton Family
Founder of Clifton’s Cafeterias, Clifford Clinton was posthumously inducted into the California Restaurant Association Educational Foundation (CRAEF) Hall of Fame at a special Centennial Celebration last night. The ceremony took place at the Marriott Los Angeles Downtown after the first day of the California Restaurant Association (CRA) Western Foodservice & Hospitality Expo, which runs August 26 through 28 at the Los Angeles Convention Center.
Early in Clifford Clinton’s life, his missionary parents took him and four other children to China, exposing him to appalling poverty and hunger. The experience touched him so much he vowed to always remember the plight of the hungry. He stayed true to this goal and after growing up in his father’s San Francisco cafeteria, moved to Los Angeles in 1931 to test an innovative business approach – never turning away the hungry, regardless of whether or not they could pay.
The nation was in the depths of the Great Depression, businesses were failing, and it was a difficult time to try his idea. During one 90-day period, 10,000 ate free before Clifford could open an emergency cafeteria a few blocks away to feed, for pennies, the two million guests who came during the next two years. With the help of his staff, a second Clifton’s opened in 1935.
After World War II, Clifford founded Meals for Millions, a non-profit organization that delivers food to millions of starving and malnourished people throughout the world.
Clifford retired in 1946, selling to his children, Edmond, Jean, and Don. Today Don and Jean, along with Don’s son, Robert, take great pride in the company and strive to maintain its image. Their philosophy is still to make a friend of every guest, allow them to dine free unless delighted, and feed those who can’t afford a meal. The Clinton family marks 113 years in California foodservice and has been a member of the California Restaurant Association since 1933.
Clifford Clinton is the 32nd inductee into the CRAEF Hall of Fame, which was established in 1988 to honor hospitality leaders who have demonstrated dedication and commitment to hospitality industry education. Past honorees include Chinese foodservice leaders Andrew and Peggy Cherng (Panda Express), industry legends Jeff and Sam King (King’s Seafood Co.), Elizabeth Burns (Bob Burns Restaurants), Carl Karcher (Carl Karcher Enterprises), and Esther Snyder (In-N-Out Burger).
The California Restaurant Association, now celebrating 100 years of service, is the definitive voice of the California restaurant and hospitality industry. The restaurant industry is the largest private employer in California, representing nearly 1.4 million jobs. Restaurants produce more than $51 billion in sales annually and generate more than $4 billion in sales tax for the state.
Acclaimed Chef Honored at
Annual Restaurant-Industry Awards Ceremony
San Diego’s Susan Sbicca claims second-ever ‘Chef of the Year’ designation
Celebrated chef Susan Sbicca of Sbicca and Meritage was honored as ‘Chef of the Year’ at the California Restaurant Association Educational Foundation (CRAEF) Hall of Fame Centennial Celebration. This is just the second time in CRAEF’s 25-year history that such an award has been presented. Sbicca received the award at last night’s ceremony at the Marriott Los Angeles Downtown after the first day of the California Restaurant Association (CRA) Western Foodservice & Hospitality Expo, which runs August 26 through 28 at the Los Angeles Convention Center.
Beginning her culinary career in Boston in 1978, Susan has worked her way from a deli clerk to cooking and catering for large parties. She returned home to San Diego to work as sous-chef for Falco Restaurant in the Gaslamp Quarter. After honing her catering, administrative, and management skills as executive chef for Greentree Grocers, and Annie’s Market in Rancho Santa Fe, Susan returned to restaurants as the chef at En Fuego in Del Mar.
In late Spring of 1998, Susan and her husband, Dan, opened the award winning, Sbicca, An American Bistro. Their second restaurant, Meritage, opened in June, 2002 on historic 101 in Encinitas.
Susan’s unique cooking style mixes southwestern and Mexican essences with Mediterranean and Asian influences. At Sbicca, she tries to buy the ingredients from local farms, and uses organic foods and local seafood as much as possible. She has said she looks at food in a completely creative and artistic way, often inspired by just about anything, including music, emotions, books, magazines, seasons, and food itself.
Highly involved in her community, Susan opens her current restaurants one night a week for “Guest Bartender” night, where the bar is turned over to charities or community groups for fundraisers or special events. Susan and her family are also regular contributors to organizations such as the UCSD Cancer Center, the Kidney Foundation, the Children’s Hospital, and more.
This award recognizes chefs who have earned a reputation of innovative concepts. The chefs portray professionalism and have demonstrated a commitment to their local communities. The CRAEF Hall of Fame Centennial Celebration also honored Bob Spivak of The Daily Grill Restaurants as ‘Restaurateur of the Year’, and Clifford Clinton of Clifton’s Cafeterias was inducted into the Hall of Fame.
The California Restaurant Association, now celebrating 100 years of service, is the definitive voice of the California restaurant and hospitality industry. The restaurant industry is the largest private employer in California, representing nearly 1.4 million jobs. Restaurants produce more than $51 billion in sales annually and generate more than $4 billion in sales tax for the state.
Dr. Jean Jones(Mentor of the Year)
Los Angeles City Councilwoman Jan Perry presented a certificate celebrating the notable anniversary to CRA Chairman Michael Osborn of Pie ‘N Burger at the 2006 Western Foodservice & Hospitality Expo opening ribbon cutting ceremony.
“The California Restaurant Association can be proud of their long and distinguished history of working with our community and the thousands of restaurants that they represent. And, I am incredibly proud that Los Angeles is playing host to such a world-class expo and can join in celebrating this historic centennial anniversary,” said Councilwoman Perry.
The California Restaurant Association also received proclamations from the California State Assembly and California Lieutenant Governor Cruz M. Bustamante earlier this year. Both certificates were presented to California Restaurant Association President and CEO Jot Condie.
“The Association works hard to represent the industry throughout the state at both the local level and at the Capitol,” said Condie. “It is a great honor for the California Restaurant Association to be recognized for its 100 years of service.”
The California Restaurant Association, now celebrating 100 years of service, is the definitive voice of the California restaurant and hospitality industry. The restaurant industry is the largest private employer in California, representing nearly 1.4 million jobs. Restaurants produce more than $51 billion in sales annually and generate more than $4 billion in sales tax for the state.
California Restaurant Association
AWARD-WINNING OVENE WINERY RELEASES THREE NEW WINES
2005 SAUVIGNON bLANC, VIOGNER AND MUSCAT
2 Year Old Winery Inspired by “Groovy Granny”
Ovene Winery (www.ovenewinery.com), one of California Central Coast’s newest wineries – and one to watch - has just released its first 2005 Sauvignon Blanc, Viogner and Muscat varietals, adding to its collection of award-winning wines, including Pinot Noir, Chardonnay, Pinot Blanc and Rose of Syrah. In just two short years of being in business, Ovene Winery - the name inspired by the winemaker’s “Groovy Granny Ovene” - has produced outstanding varietals and has been consistently recognized with prestigious awards at noteworthy wine competitions. The three new wines promise to offer the same unique rich and fruity flavors that the Ovene winemaking process is rapidly becoming known for.
“The 2005 harvest was the perfect storm, good temperatures, nice long hang time which contributed to great concentration of flavors which are magnified in these new releases,” says Jeff White, Ovene’s owner and winemaker. “We think these are some of the best white wine varieties we grow here in the Central Coast of California,” he added.
Ovene’s two Pinot Noirs have gone off the charts, winning medals from California to Texas. In May, 2006, the 2004 Pinot Noir from Santa Maria Valley Solomon Hills vineyards won the “Best in Class, Pinot Noir, $30+” at the prestigious West Coast Wine Competition and the “Puzzle” San Luis Obispo County Pinot Noir was awarded its second silver medal at the same competition, adding to its collection of gold, bronze and other silver medals. Ovene’s 2004 Chardonnay won Silver at the Santa Barbara Country fair and the Pinot Blanc won Gold in Santa Barbara and Silver at the Orange County fair. These wines represent the best of what Santa Barbara County’s cool climates can offer in these exciting varietals.
Winemaking was not always such an award-winning process for winemakers, Jeff and Genni White, who learned how to make wine the old fashioned way – in their garage. After four years of selling wines for Italian Swiss Colony, Taylor California Cellars and Rodney Strong Wineries, Jeff decided to do a little experimentation on his own. So, in 1986, he and Genni began their own home winemaking experimentations. They remember the days of inviting their entire Yorba Linda neighborhood to make the trek to Temecula to pick grapes and bring them back for a “Lucy Style” crushing, then, months later, finding several of the five gallon glass carboys exploded in the Jacuzzi and finished bottles of wine with corks that had blown off in the garage after hot summer days. Nevertheless, they kept pursuing their dream.
And, eighteen years later, after the fall harvest of 2003, they took the plunge and, in March, 2004, Ovene Winery, Inc. was officially founded and named in honor of Jeff’s grandmother, Merthel “Ovene” McConnel, known to the family as “Groovy Granny.” Always an inspiration with her contagious enthusiasm and passion for food and wine, she blessed their venture despite her failing health at 94 and passed away the day after they received their first grapes and bonded winery license.
“We are blessed to dedicate Ovene Winery to all the inspirational women in our lives,” says Jeff, “Groovy Granny always said to save the best for last.”
Today, Ovene Winery occupies 1,400 square feet of space in the CCWS (Central Coast Wine Services) in Santa Maria, California and houses over 200 French and American Oak barrels, five stainless steel tanks, totaling some 3,200 gallons of cooperage and 16 open top fermentors. Ovene produced 2,000 cases of wine in 2004 and 4,500 cases in 2005 consisting of Chardonnay, Sauvignon Blanc, Viogner, Muscat, Pinot Noir, Syrah, Grenache, Cabernet Sauvignon and Cabernet Franc. Ovene Winery, Inc. (www.ovenewinery.com) is located at 2717 Aviation Way #E29, Santa Maria, CA 93455 and shares a tasting room at “Wines of Pine,” 1244 Pine Street, Paso Robles, California 93446.
Notes from the Winemaker about Ovene Winery’s newly released wines:
The Sauvignon Blanc was fermented 85% in stainless steel and 25% in neutral barrel which helped bring out the floral perfumy character of the Muscat clone. The 2005 Viogner brings out the fresh herbaceous character of the Viogner fruit and offers a superb balance of fruit and acidity. The Muscat Canelli came from the Opolo vineyard in Paso Robles and we fermented it in 100% stainless steel tanks. We stopped the fermentation at 6 brix which resulted in a 3% residual sugar that is supported by a good acid profile which brings all the classic Muscat flavors together in a smooth easy drinking dessert wine.
LASSI DRINKS, LLC announces its first product innovation – La Yoghi
Lassi Drinks, LLC debuted its first product offering – La Yoghi - at the National School Nutrition Association (SNA) Convention in Los Angles on July 17, 2006. The goal of Lassi Drinks, LLC, is to create innovative and delicious beverages that provide a healthy alternative to sodas and other insalubrious beverage choices. With the growing trend in public schools in the United States to steer children away from caffeine and soda, there was clearly no better place to introduce La Yoghi than at the SNA convention 1.
Inspired by an ancient yogurt drink, La Yoghi is a yogurt based smoothie made with fresh fruit and specially selected pro and pre biotics. Probiotics are the live microorganisms reported to enhance well being 2. The specifically selected pro and prebiotics contained in La Yoghi focus on intestinal health. The product has been in research and development for the past two years with one of this country’s leading Digestive Disorders specialists. La Yoghi is offered in three light and delicious flavors: Strawberry, mango, and banana. It is both fat free and gluten free and contains 140 calories per 8oz serving. There are absolutely no artificial flavors or preservatives in the product.
Lassi Drinks, LLC looks forward to continued success in developing healthy and delectable beverage choices. Please visit www.lassidrinks.net for more information. We look forward to seeing you very soon at the Western Food Service & Hospitality Expo at The Los Angeles Convention Center from August 26-28, 2006 !
The Wine Lover’s Chocolate Collection is the signature line from The San Francisco Chocolate Factory. Pairing wine and chocolate is still a relatively new sensation, and it is safe to say not only have they done it first, they’ve done it best!
This summer, the San Francisco Chocolate Factory is proud to be exhibiting the Wine Lover’s Collection at the Los Angeles Wine and Food Festival. Grab a glass of red wine, come visit them in booth F612 and revel in the taste sensation that is the perfect union of wine and chocolate. (If you have any problems with this link, please copy and paste this address into your browser.)
The San Francisco Chocolate Factory effectively predicted the newest trend of matching wine with dark chocolate. President and founder of The San Francisco Chocolate Factory, Michael Litton notes that, “The American palate has become quite sophisticated in terms of dark chocolate taste. Our process of blending different cocoa beans from different continents to produce the best taste possible mimics the process used by many vintners who use several different varieties of grapes to produce their wines.”
The Wine Lover’s Chocolate Collection offers a myriad of gift ideas for businesses and consumers. The San Francisco Chocolate Factory offers gift packs in three tin assortments as well as a six tin assortment that showcases the entire collection. These come beautifully packaged in elegant black boxes that highlight the artwork on the tins. These make striking additions to retail shelves as well as uniquely beautiful gifts. Kathy Mooney, Direct Sales Manager of Passalacqua Winery located in Healdsburg, California states, “The gift sets are the perfect wine country gift. Not only is the packaging attractive, but they are also convenient for customers to travel with. We can’t keep them in stock!”
The San Francisco Chocolate Factory was established in 1999 with the express purpose of providing gourmet chocolate without the gourmet prices. For more information about The Wine Lover’s Collection, or any of the innovative products offered by The San Francisco Chocolate Factory, please call 888-732-4626 or visit their website: www.sfchocolate.com.
