CALF_News_December_2020_January_2021

41 CALF News • December 2020 | January 2021 • www.calfnews.net the supply chain, and he was helping his clients see the return on investment of promoting quality products and sustainable business practices. Clyde Smith (MS) 601-540-613 Chad Holt (TX) 903-272-5010 Kyle Latham (TX) 254-715-2162 Gary West (TN) 731-335-3023 Jeff Anslinger (MO) 816-244-7340 Emily Bendish (ND) 701-471-3067 Bryan Sundsbak (SD) 605-209-0559 Molly Folot (NE) 970-218-1185 Logan Kennedy (MO) 417-592-1764 mlstubs.com info@mlstubs.com The end of the year is a time for remembrance. We take stock of where we came from, and have a moment to think about where we are going, as we pursue the future with hope. May your new year be all that you hope for, and may it be blessed with love and friendship. Happy Holidays from all of us at MLS. he make a career change, and he followed his passion back into the kitchen. A few years after moving to Colorado, Epstein bought Vista Vino, a small, upscale restaurant on the idyllic main street in Castle Rock. He’s brought his passion for quality and sustain- ability to Vista Vino, where he pays special attention to where his beef comes from and how it is raised. Just like in his early days at the Phoenician and throughout his career, Epstein is meticulous in his sourcing. He works with HyPlains Heritage out of Kansas, and he’s one of the only restaurants in Colorado serving their beef. Epstein’s “Farm to Fork” philosophy at Vista Vino is reinforced by two key principles – 1) doing the right thing; and 2) educating his customers about what to look for in quality and taste. This is demonstrated through going above and beyond, such as aging his beef for 90 days onsite. Epstein has made numerous updates and upgrades to the restaurant. He used downtime during quarantine to make some great capital improvements that will help Vista Vino grow and evolve in the years ahead. Experiencing Vista Vino isn’t just going out for a meal – it is a food adventure! Customers love Chef Epstein’s passion for freshness, sustainability and creativity. Vista Vino is also the culmination of Epstein’s incredible journey, lifelong advocacy for animal husbandry and doing the right thing – and you can tell the difference. Thanks to people and brand ambassadors who sell the value of quality like Chef Paul Epstein, the future of the beef industry is in good hands.  Epstein’s “Farm to Fork” philosophy at Vista Vino is reinforced by two key principles – 1) doing the right thing; and 2) educating his customers about what to look for in quality and taste. Epstein’s success was noticed by the operators of the Paris Hotel and Casino in Las Vegas and, in 1999, Epstein was recruited to build a meat program for the resort’s restaurants. He changed the prioritization of quality over cost – a big sell, in particular to the organization’s bean counters. He stream- lined their purchasing and cutting operations, eventually consolidating the functions in a single warehouse for the entire Caesars franchise in Las Vegas. That’s no small feat – Epstein estimates that he was managing more than 100,000 pounds of protein a week, including more than 60,000 pounds of beef (more than 30,000 pounds of ribeye alone!). His passion for procuring and delivering the finest meats was a winning com- bination for Caesars and in later years, MGM. Years into his career in Las Vegas, Epstein reconnected with his high school flame, Peg. Peg was living outside of Denver, and they dated for six months before becoming engaged. Epstein’s passion had pivoted to Colorado, where he and Peg now live. Together Paul and Peg have five children; their youngest is now in college. Epstein’s move also required that