Journalist Al Mancini is well-known in Las Vegas hospitality circles and beyond. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the definitive Las Vegas dining guide – Eating Las Vegas – The 50 Essential Restaurants. He recently joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat.
We resume the conversation with the delightfully opinionated Al Mancini.
So you want to be a travel writer…? If you can express yourself well then what are the needed prerequisites and how do you potentially make it happen?
Travel Journalist and President of the International Food Wine and Travel Writers Association (IFWTWA), Linda Kissam, joins us to provide the straightforward basics.
The International Food Wine & Travel Writers Association (IFWTWA) is a global network of professional journalists who cover the hospitality and lifestyle fields, and the people who promote them.
The International Food Wine & Travel Writers Association’s (IFWTWA) Annual Conference is coming up October 30th through November 3rd at The Loews Coronado Bay Resort in Coronado.
Careers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On May 2nd is the C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.
Since its inception in 1990, C-CAP has awarded over $46 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools working in leading restaurants and hotels throughout the country.
C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator. Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC. C-CAP works with over 16,000 students nationwide.
In 2015-2016 academic year, C-CAP Los Angeles served 3,200 students in 22 schools statewide. In 2015, C-CAP awarded over $625,000 in scholarships to students from many school districts across the state.
It’s the New Year so Executive Producer Andy Harris and Chef Andrew Gruel would be remiss in not taking a brief look back at 2015 and then looking ahead to 2016 in the active hospitality sphere. It’s been a big year.
There are some major issues hanging over this universe including the possible elimination of tipping pioneered by Danny Meyer’s Union Square Hospitality Group and a labor shortage in the back-of-the-house.
Also an update on the long-delayed California Dungeness Crab season. The latest is that there are certain fisheries in Southern California where Dungeness Crab can now be harvested. The authorities advise to enjoy the body meat only and avoid the entrails. Until this is all resolved with certainty Chef Andrew is substituting other fresh crab varieties in his restaurants just to be absolutely safe.
Carmel–by-the-Sea offers the small town charm of a forested European village with an ocean view. You can actually walk to a variety of appealing ethnic restaurants, premium wine tasting rooms, and one-of-a-kind shops and galleries.
For over 60 years the place to stay has been the Hofsas House Hotel. It’s Old World hospitality at its best. The magic of Germany is showcased in the 38 one-of-a-kind, spacious European rooms, many with ocean views, overlooking the pines in the quaint village of Carme-by-the-Sea. Modern touches like decent Wi-Fi strength are part of the included amenities.
Our guest is Carrie Theis, who represents the 3rd generation of proud Family ownership. She is also on the City Council in Carmel.
The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association.
The Expo brings together 400 plus vendors and some 8,000 restaurant and foodservice professionals. It is the most comprehensive marketplace for professionals serving the foodservice and hospitality industries on the West Coast. With hundreds of companies exhibiting the latest products, this event covers the entire spectrum of the foodservice industry. Restaurant owners and foodservice operators attend to gain the freshest, most meaningful menu of business boosting opportunities for the West Coast foodservice and hospitality markets.
Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.
A group of professional journalists from The International Food Wine and Travel Writers Association (IFWTWA) is visiting the show. Their Board of Directors Secretary, Susan Montgomery, joins us. IFWTWA is now a global network of journalists who cover the hospitality and lifestyle fields, and the people who promote them.
In addition to explaining the mission of the IFTWTA Sue will highlight her recent visit to Casa Mayoral, a modern and comfortable Bed & Breakfast, in the Guadalupe Valley in Northern Baja California.
Located at the heart of the Baja Wine Country in Ensenada, Baja California, Mexico, Casa Mayoral is a welcoming Bed and Breakfast boutique hotel. It’s also an event venue offering culinary experiences. The modern rooms offer unmatched views of the Valley and the nighttime skyline. Unusually there is an ostrich farm in the valley right below Casa Mayoral.
It’s a hearty chef prepared-breakfast in the morning. The spread includes fresh juices, fruit, cereal, eggs, chilaquiles, pastries, and premium brewed coffee.
Ti is a member of the legendary Brennan Family who represent true restaurant royalty in New Orleans. They know genuine hospitality!
With the Super Bowl coming tomorrow Ti commented on the craziness of the season. They are calling it Super Gras because after the big game it’s the continuation of Mardi Gras season leading up to Fat Tuesday, February 12th
Commander’s Palace is especially popular with powerful, well-connected locals but all are welcome. Their popular Sunday Jazz Brunch is now also done on Saturdays. The owner of the New Orleans Saints is a regular at Commander’s
Ti’s newest project is SoBou (South of Bourbon Street) in the French Quarter adjacent to the W French Quarter.
It’s a casual spot for inspired small plates and signature cocktails. Juan Carlos Gonzalez is the executive chef but Commander’s exec, Tory McPhail, collaborated on the initial menu.
One of the most original features is the four-seat “bar chef’s table” at one end of the bar. Here prix-fixe menus are expertly matched with exotic cocktails with the chef and master bartender working right in front of you. That’s an evening’s entertainment!