tag:blogger.com,1999:blog-71628340201866800722011-12-16T06:24:29.992-08:00Restaurant News and Reviews from Food and Beverage insider, Gordonn Blue.Gordonn Bluehttp://www.blogger.com/profile/14909233304143664992noreply@blogger.comBlogger71100tag:blogger.com,1999:blog-7162834020186680072.post-30074114047348530252008-05-20T12:45:00.000-07:002008-05-20T23:12:10.736-07:00

The “Art” of dining is exactly that, an art. For the connoisseur, it begins and ends with the right frame of mind. Approaching a fine meal, hopefully shared, requires the mind to relax so as to fully enjoy the sensory feast to follow.In this regard, there are many choices to be made, but the ritual of Artful Dining is best accomplished in small steps, each leading to the next as a musical

Gordonn Bluehttp://www.blogger.com/profile/14909233304143664992noreply@blogger.com0tag:blogger.com,1999:blog-7162834020186680072.post-63180793366350555322007-09-26T13:08:00.000-07:002008-04-01T17:00:36.221-07:00

Long Beach, California is a city that used to apologize for it self. Long Beach, once home to one of the largest U.S. Navy bases and Naval shipyards in the world as well as McDonnell-Douglas Aircraft, was also often referred to as “Iowa by the sea”, because so many Iowans had moved to Long Beach and surrounding areas to avoid the harsh midwestern winters.Long Beach is currently home to over

Gordonn Bluehttp://www.blogger.com/profile/14909233304143664992noreply@blogger.com0tag:blogger.com,1999:blog-7162834020186680072.post-79573695205016303902007-09-14T17:33:00.000-07:002007-09-28T21:58:53.494-07:00

This past December marked the 10th anniversary of what has become a behemoth in the food and beverage industry, The Yard House. Long Beach is still home to the flagship operation but 15 other stores in 6 states now join it.What is it about this concept that produces gross revenues estimated to be in the vicinity of $115 million a year? One could certainly point to their upscale designs

Gordonn Bluehttp://www.blogger.com/profile/14909233304143664992noreply@blogger.com0tag:blogger.com,1999:blog-7162834020186680072.post-75041200913427232232007-09-06T09:38:00.000-07:002007-09-28T21:59:08.993-07:00

The years have quietly slipped by much as the boats now do past the windows of McKenna’s on the Bay. McKenna’s is not a new name to Long Beach. It was in the early 70’s and late 80’s that the original McKenna’s was making friends in what is now the Claim Jumper.John Faber, a Long Beach native, (Wilson class of ’56) was/is the past and present owner. McKenna’s Creek, as it was known back then,

Gordonn Bluehttp://www.blogger.com/profile/14909233304143664992noreply@blogger.com0tag:blogger.com,1999:blog-7162834020186680072.post-87992076627726096822007-09-05T17:15:00.000-07:002007-09-28T21:59:31.326-07:00

The time that I spent living in Hawaii gave me a deep appreciation for the ways in which fresh fish can be prepared. It has to do with, not only the freshness of the basic product, but the reverence in which it is treated. In the cultural mixing pot that is Hawaii, all have this same serious approach to fish.Similarly, my life in Seattle was all about great seafood. Feasting on Salmon the way

Gordonn Bluehttp://www.blogger.com/profile/14909233304143664992noreply@blogger.com0tag:blogger.com,1999:blog-7162834020186680072.post-45861269386012242822007-09-05T16:21:00.001-07:002007-09-28T22:06:51.743-07:00

Mention the name "Wine Country" to most Californians and they immediately envision the area just north of San Francisco comprised of the three counties of Napa, Sonoma and Mendocino. Without a doubt, this area has been the epicenter of California's emergence as a world-class producer of outstanding wine for the past 40 years.But, It would be a grievous error to assume that this is the ONLY "Wine

Gordonn Bluehttp://www.blogger.com/profile/14909233304143664992noreply@blogger.com0tag:blogger.com,1999:blog-7162834020186680072.post-70398836854906831932007-09-05T16:07:00.000-07:002007-09-28T11:25:34.096-07:00

My name is Gordonn Blue. I have been in and/or around the Food and Beverage business for over 30 years. I have owned them, managed them, merely slaved in them and called on them as a vendor. I've ran doors, waited tables, popped corks, tended bar and cooked. I've picked the cigarette butts out of the urinals and cleaned the grease traps. I LOVE restaurants - I HATE restaurants. But one

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