2022-12-15-Las-Vegas-Weekly

EDITORIAL

Senior Editor GEOFF CARTER (geo .carter@gmgvegas.com)

Editor at Large BROCK RADKE (brock.radke@gmgvegas.com)

Deputy Editor EVELYN MATEOS (evelyn.mateos@gmgvegas.com)

Sta Writer SHANNON MILLER (shannon.miller@gmgvegas.com)

Sta Writer AMBER SAMPSON (amber.sampson@gmgvegas.com)

Contributing Writers GRACE DA ROCHA,HILLARY DAVIS, MIKE GRIMALA, CASEY HARRISON, KATIE ANN MCCARVER, DANNY WEBSTER

Contributing Editors RAY BREWER, JUSTIN HAGER, BRYAN HORWATH, CASE KEEFER, DAVE MONDT

O ce Coordinator NADINE GUY

CREATIVE

Art Director CORLENE BYRD (corlene.byrd@gmgvegas.com)

Senior Designer IAN RACOMA

Photo Coordinator BRIAN RAMOS Photographers CHRISTOPHER DEVARGAS, STEVE MARCUS, WADE VANDERVORT

DIGITAL

Publisher of Digital Media KATIE HORTON Web Content Specialist CLAYT KEEFER

ADVERTISING & MARKETING

PRODUCTION & CIRCULATION

SUPERGUIDE

Your daily events planner, starring Five Finger Death Punch & Brantley Gilbert, FSE’s Grand Menorah Lighting, the Desert Dogs’ home opener and more.

COVER STORY

Local chefs and other Vegas notables serve up personal recipes to make your holiday meals extra special.

NIGHTS

FOOD & DRINK

NOISE

The local scene gathers for a musical tribute to Blair Dewane, spread over two days at the Plaza.

HOLIDAY COOKBOOK

ART Learn about the historic Nevada work of architect Paul Revere Williams, through the camera lens of Janna Ireland.

Celebrity chef Gordon Ramsay continues his Vegas hot streak, and Jack Binion’s Steak brings meaty goodness to Bally’s.

DJ Jazlyn Rich reaffirms R&B’s place within the local party scene.

ON THE COVER

SPORTS

WANT MORE? Head to lasvegasweekly.com. LAS VEGAS WEEKLY 7 I 12.15.22

Janna Ireland’s photo of Paul Revere Williams’ La Concha Motel in Las Vegas (Courtesy/ The Neon Museum)

SUPERGUIDE

THURSDAY

WOMEN’S HOCKEY: USA VS CANADA

7 p.m., Dollar Loan Center, axs.com.

SOCIAL DISTORTION

Thru 12/17, 7:30 p.m., House of Blues, concerts.livenation.com.

HARLAND WILLIAMS

Thru 12/18, 7:30 p.m. (& 12/16-12/17, 9:30 p.m.), Jimmy Kimmel’s Comedy Club, ticketmaster.com.

MARIACHI WINTER FESTIVAL 7 p.m., Clark County Library, thelibrary district.org.

ROB GUSON 10:30 p.m., Hakkasan Nightclub, events. taogroup.com.

THE WILD PARTY Thru 12/18, 7:30 & 9:30 p.m., Majestic Repertory Theatre, majesticrepertory.com.

HERB ALPERT & LANI HALL: A CHRISTMAS WISH 7 p.m., & 12/16, Myron’s, thesmithcenter.com.

15 DEC.

RAMIRO LOPEZ

With Tris Ti any, 10 p.m., Commonwealth, seetickets.us.

CITIZENS AT RISK

With Worse for Wear, Promotive, As Am I, Groomlake, Dantés, Riyah, 5:15 p.m., Eagle Aerie Hall, seetickets.us.

BRAD GARRETT

With Kristen Key, Kermit Apio, 8 p.m., & 12/16, Brad Garrett’s Comedy Club, bradgarrettcomedy.com.

ALLMAN FAMILY REVIVAL TOUR

Ft. The Devon Allman Project, Duane Betts, Dumpstaphunk & more, 8 p.m., Westgate International Theater, ticketmaster.com.

ANGIE VEE

10:30 p.m., Tao Nightclub, events.taogroup.com.

GARY HOEY

With Stoney Curtis Band, 8 p.m., Count’s Vamp’d, eventbrite.com.

OPENING: THE BOMB WITHOUT THE BOOM

Have you ever asked yourself, “Why aren’t we conducting nuclear weapons tests in the open desert anymore?” Learn more about the science and policies behind managing Nevada and the United States’ atomic bomb stockpile with the new exhibit at the Atomic Museum. The Bomb Without the Boom will highlight the National Nuclear Security Administration’s Stockpile Stewardship Program and “how, with the use of innovative and exciting scientific based experiments, the United States today can assure the safety and reliability of its nuclear weapons without underground testing,” reads a partial statement from the museum. Ribbon cutting 9 a.m., Atomic Museum, nationalatomictestingmuseum.org. –Shannon Miller

MÅNESKIN

The Four Seasons’ 1967 song “Beggin’” has been covered several times, most famously by the Norwegian rap group Madcon—or so we thought. When Måneskin performed the 55-year-old song on 2017’s X Factor Italia, with all the gusto and gumption of a tried-and-true ’70s glam-rock band, many were shocked to discover it wasn’t the Italian fourpiece’s original song. The band placed second in the televised talent show, then went on to become a global rock sensation, winning the Eurovision Song Contest in 2021 and topping the U.K. Top 10 charts with “Beggin’” and the punchy and provocative “I Wanna Be Your Slave” (which was later re-released with Iggy Pop). With Måneskin’s first North American tour underway, you can catch the fast-rising band in its prime. 8:30 p.m., $35-$180, Theater at Virgin, axs.com. –Amber Sampson

MUSIC

Devon Allman (Courtesy/Thunderbird Management)

NEVADA BALLET

THEATRE: THE NUTCRACKER

7:30 p.m., & 12/17, 12/21 (& 12/17-12/18, 2 p.m.), Reynolds Hall, thesmithcenter.com.

ADELE 8 p.m., & 12/17, the Colosseum, ticketmaster.com.

DAVID BLAINE 9 p.m., & 12/17, Resorts World Theatre, axs.com.

BLAIRFEST

Ft. Ian Dewane & Friends, Dusty Sunshine, Indigo Kidd and more, 6 p.m., & 12/17, Plaza Hotel.

ARMNHMR

With Nostalgix, 9 p.m., & 12/17, Area15 Portal, area15.com.

RAY ROMANO & DAVID SPADE 10 p.m., & 12/17, Mirage Theatre, mirage.mgmresorts. com.

ROD WAVE With Toosii, Mariah the Scientist, 8 p.m., T-Mobile Arena, axs.com.

TIP 10 p.m., Drai’s Nightclub, draisgroup.com.

MALAA

With Black V Neck, Kallaghan, Sleep Sleep, 8 p.m., Downtown Las Vegas Events Center, seetickets.us.

DAVID FOSTER 8 p.m., & 12/17, Encore Theater, ticketmaster.com.

DILLON FRANCIS 10:30 p.m., XS Nightclub, wynn social.com.

BONG With Hellmary, 9 p.m., the Dive Bar, facebook. com/divebarlv.

ALURA With Smile on the Sinner, Marked Life, Aspen, The Red Charade, 8 p.m., Backstage Bar & Billiards, seetickets.us.

LINDSAY GLAZER 7:30 p.m., & 12/17, Wiseguys, vegas.wise guyscomedy.com.

LOS GHOULEES With Headwinds, Lords of Death, Ugly Boy, 9 p.m., the Griffin.

BEASTIE BOYS TRIBUTE NIGHT 8 p.m., the Usual Place, eventbrite.com.

BEAR GRILLZ 8 p.m., Hard Rock Live, seetickets.us.

LAS VEGAS DESERT DOGS VS. PANTHER CITY 7:30 p.m., Michelob Ultra Arena, axs.com.

(Photo Courtesy/NLL/ Las Vegas Desert Dogs)

SUPERGUIDE

FIVE FINGER DEATH PUNCH & BRANTLEY GILBERT

“It was a strange sight to see men in flannels and Carhartt sweatshirts mingling with emos with tattoo sleeves and green hair in the pit,” reports the University of Wisconsin’s Daily Cardinal, “but the two groups of fans were brought together by their shared love of music” at this metal-and-country concert at Madison’s Alliant Energy Center on December 2. Diverse crowds like that are commonplace on the Las Vegas Strip, where the 12,000-seat arena at Mandalay Bay will host the 15-year-plus-strong Las Vegas-born band Five Finger Death Punch and country rocker Brantley Gilbert just days after a holiday college basketball tournament and the local debut of the city’s new pro lacrosse team. It’s a powerful musical combo that should fit perfect inside a Vegas venue, and an especially big way to close out the year for FFDP, which just announced it will join Metallica’s 2023 No Repeat Weekend tour. With Cory Marks, 6:30 p.m., $30-$130, Michelob Ultra Arena, axs.com. –Brock Radke

FEMMES OF ROCK

6 & 8:30 p.m., Myron’s, thesmithcenter.com

LAS VEGAS BOWL

4:30 p.m., Allegiant Stadium, ticketmaster.com

DIPLO

10:30 p.m., XS Nightclub, wynnsocial.com

VEGAS GOLDEN KNIGHTS VS. NEW YORK ISLANDERS

7 p.m., T-Mobile Arena, axs.com.

DAVID ARCHULETA: THE MORE THE MERRIER

7:30 p.m., Artemus W. Ham Hall, unlv.edu.

2 CHAINZ

10 p.m., Drai’s Nightclub, draisgroup.com.

UNLV MEN’S BASKETBALL VS. SAN FRANCISCO

2 p.m., Thomas & Mack Center, unlvtickets.com.

SVDDEN DEATH

8 p.m., Downtown Las Vegas Events Center, seetickets.us.

SATURDAY

MUSIC

PARTY ARTS

CASH CASH 10:30 p.m., Zouk Nightclub, zoukgrouplv.com.

BOOST MOBILE CHRIS

PAUL HBCU CHALLENGE

Noon, & 12/18, 11 a.m., MGM Grand Garden, axs.com.

1940S RADIO HOUR 8 p.m., & 12/18, 2 p.m., Las Vegas Little Theatre, lvlt.org.

THE RAVAGERS

With Gob Patrol, Cromm Fallon & The P200, 9 p.m., Red Dwarf, reddwarflv.com

TONY ARZADON

2:30 a.m., Terrace Afterhours, terraceafterhoursvegas.com.

Five Finger Death Punch (Courtesy/Travis Shinn)

SUNDAY

18

GRAND MENORAH LIGHTING

4:30 p.m., Fremont Street Experience, vegasexperience.com.

LAS VEGAS RAIDERS VS. NEW ENGLAND PATRIOTS

1 p.m., Allegiant Stadium, ticketmaster.com.

ROCK AND ROLL

PLAYHOUSE: MUSIC OF THE BEATLES FOR KIDS 11 a.m., Brooklyn Bowl, ticketweb.com.

MICHELLE JOHNSON

7 p.m., Myron’s, thesmithcenter.com.

LAS VEGAS MEN’S CHORUS: LOVE & JOY COME TO YOU 4 p.m., Artemus W. Ham Concert Hall, unlv.edu.

DAMAGED GOODS

10:30 p.m., Marquee Nightclub, events.taogroup.com.

MACHINE DEATH

With Hunter’s Briefcase, Peaceful Retreat, No Surprises, 9 p.m., the Griffin.

RED MCADAM 10 p.m., Sand Dollar Downtown, thesanddollarlv.com.

THE KLEZMATICS

3 p.m., Water Street Plaza Amphitheater, cityofhenderson.com.

MONDAY

SUPERGUIDE 19

DEC.

VEGAS GOLDEN KNIGHTS VS. BUFFALO SABRES

Golden Knights diehards remember well what happened when Jack Eichel returned to Buffalo on November 10: The former Sabre contributed a third-period hat trick to lead Vegas to a 7-4 win, all while boos rained down upon him from his onetime fans. What will transpire when ex-Knights Alex Tuch and Peyton Krebs— the players traded for Eichel in last season’s blockbuster deal—return to T-Mobile Arena? Surely, they won’t be booed; Golden Knights fans have typically welcomed former VGKers back with open arms. And, those same fans are hoping, neither will put up a hat trick or lead his new team to victory. Spring for a ticket and see for yourself. 7 p.m., T-Mobile Arena, axs.com. –Spencer Patterson

THEE SWANK BASTARDS

With Hex, 9 p.m., the Golden Tiki, thegoldentiki.com.

MARISSA & THE HOLLENBACKS 10 p.m., Sand Dollar Lounge, thesand dollarlv.com.

JUSTIN CREDIBLE 10:30 p.m., Jewel Nightclub, events. taogroup.com.

GREG MORTON

Thru 12/28, 8:30 & 10:30 p.m., Laugh Factory, ticketmaster. com.

FOR MORE UPCOMING EVENTS, VISIT LASVEGASWEEKLY.COM.

Lighting the menorah (Courtesy/Las Vegas News Bureau)

SUPERGUIDE

HUMAN

NATURE: CHRISTMAS MOTOWN AND MORE

They’re Aussies through and through, and they’ve pared down from a quartet to a trio in recent years, but Human Nature has been singing in Las Vegas long enough to qualify as a local favorite, if not a casino musical institution. The group has performed multiple residencies at Strip properties and recently set up shop at the South Point, a comfy home for its warm, soulful sounds. Things get even more cozy this week, when Andrew Tierney, Michael Tierney and Toby Allen open their holiday show with a mix of Motown classics—always one of the highlights of their performance—and Christmas tunes executed with elite harmony. December 20-22, 6:30 p.m.; December 23, 7:30 p.m.; $45+; South Point Showroom; ticketmaster.com. –Brock Radke

TUESDAY

STRAWBERRY GIRLS

With Amarionette, Standards, The Color 8, Himiko Cloud, 7 p.m., the Usual Place, eventbrite.com.

MIKEY FRANCIS 10:30 p.m., Omnia Nightclub, events. taogroup.com.

DEC.

20

JOHN BELZAGUY’S TRIO LATINO

7 p.m., Maxan Jazz, maxanjazz.com.

TREVOR & THE SWINGIN’ JOHNSONS

8 p.m., Gatsby’s Supper Club, gambit henderson.com.

WEDNESDAY

JINJER With P.O.D., Malevolence, Space of Variations, 6 p.m., House of Blues, concerts.live nation.com

VEGAS GOLDEN KNIGHTS VS. ARIZONA COYOTES

7 p.m., T-Mobile Arena, axs.com.

21 DEC.

UNLV WOMEN’S

BASKETBALL VS. NORTHERN ARIZONA 5:30 p.m., Cox Pavilion, unlvtickets.com.

CHRIS GARCIA

10:30 p.m., Marquee Nightclub, events.taogroup. com.

\

EARL TURNER & FRIENDS: A VERY SOULFUL CHRISTMAS

7 p.m., Myron’s, thesmithcenter. com.

Jinjer (Courtesy/Alina Chernohor)

ASTONISHING. UNPREDICTABLE. MIND-BENDING.

Omega Mart is an immersive interactive experience from the groundbreaking art collective, Meow Wolf. Featuring jaw-dropping work from international and local artists, Omega Mart sends participants of all ages on a journey through surreal worlds and immersive storytelling. Discover secret portals or simply soak up the innovative art as you venture beyond an extraordinary supermarket into parts unknown.

Tickets at OmegaMart.com

CANNABIS GIFT GUIDE

+It’s the giving time of year, and while there are plenty of gift guides out there, this one is highly curated for your closest, cannabis-consuming friends. Long gone are the days of cheesy marijuana swag. Today’s cannabis products are modern, elegant and potent, and there’s an option for everyone on your list.

HELIX GUMMIES

LEVO II INFUSER

You can infuse anything with a Levo II infuser, which also decarboxylates whatever you’re prepping for infusion—turning any oil into an herby, botanical-rich creation. This is the gift for athome chefs in your life, including cannabis-based chefs. levooil.com

HIGH-TECH GRINDERS

For the cannabis connoisseur who has everything, check out a high-tech grinder for absolute precision. The Kannastor GR8TER Jar Body Grinder has multiple plates for adjustable grinds that you can customize for your exact purposes. ryot.com

PROSPECTOR DISTILLATE CARTRIDGES AND DISPOSABLES

Perfect

GUNSLINGER CURED RESIN DABS

Unlike live resin derived from fresh frozen flower, cured resin comes from mature and flowering cannabis plants that are dried. These dabs are available in batter, crumble, shatter and sugar, and are good gifts for dabbers who enjoy the unique flavor profile and potency of cured resin dabs.

CHEEBA CHEWS

High-quality cannabis oil is the main ingredient of these sweet chews, known for their potency, texture and unique blends. Varieties include a sleep CBN/THC option. These are great gifts for friends beginning to dabble in cannabis, as well as those already using cannabis for specific reasons. The 1:1:1 CBG/CBD/THC “be happy taffy” is ideal for beating the holiday blues or anxiety.

BLUEBIRDS FLOWER AND PREROLLS

Cultivated in Mesquite, all Bluebird flower is grown to the highest standard with state-of-the-art grow systems. If you want to wow someone, a quarteror half-ounce will do the trick. Consider gifting multiple grams or prerolls for a DIY cannabis tasting set.

Helix Gummies come in five flavors—from sweet to sour—and are infused with 100% Nevada-grown cannabis. Each container has 100 milligrams of 10-milligram gummies, and indica, sativa and hybrid strains are available. Try blue raspberry for a friend who enjoys sour flavors and freestone peach for those who love sweets.

BOOMTOWN LIVE RESIN

DABS AND CARTRIDGES

An easily packaged, low-smell gift option, BoomTown live resin products are derived from frozen cannabis plants that have gone through a solvent-based extraction process. They come in all forms, including batter, crumble, diamonds, shatter, sugar and cartridges.

ADVERTORIAL PRESENTED BY DEEP ROOTS HARVEST

ASHTRAYS

Hop on the wave of chic, high-end ashtrays for a beautiful gift option. Seth Rogan’s brand Houseplant has several funky ashtrays that double as art, including a midcentury modern standing ashtray that continually sells out. Check out Edie Parker for luxe tabletop lighter/ashtrays for the fanciest friends. houseplant.com , edieparkerflower.com

WATER PIPES

Imagine the joy of unpacking a brand new water pipe on Christmas morning.

Check out Session Goods for cool glass options or Summerland Ceramics for handmade ceramic pieces. sessiongoods.com , welcometosummer.land

PERSONAL CARE

PRODUCTS

There are many CBD and THC personal care products that will relax and delight anyone. Check out Baskin Wellness for high-potency creams, Lord Jones CBD-infused oils and bath salts, and Flora + Bast for full-spectrum, high-efficacy facial care products. baskincbd.com , lordjones.com , floraandbast.com

ROLLING TRAYS

Check out the Raw classic rolling trays—they appeal to anyone, you can find them in dispensaries or shops, and they offer a pop of nostalgia. rawthentic.com

ROLLING PAPER

When did rolling paper get so cute?

Check out Etsy for printed options, including cottage-core papers and cones. Bespoke Post also has quality, aesthetic rolling paper options. etsy.com , bespokepost.com

A VERY VEGAS HOLIDAY COOKBOOK

Make the season scrumptious with these local dishes and treats

MELODY SWEETS’ WHITE CHOCOLATE CHRISTMAS CRUNCH CAKE

Gathering with loved ones for a holiday feast is our favorite part of the season, but deciding what to make can drag down the festivities. That’s why we’ve gathered ideas and recipes from some of the most brilliant folks who create some of the best dishes, drinks and desserts anyone’s ever tasted. ¶ We’ve got celebrity chefs, local artisans and even a burlesque starlet contributing to this special holiday cookbook, so browse away and make your shopping list. It’s going to be the tastiest December ever!

(Christopher DeVargas/Staff)

Singer and burlesque performer Melody Sweets has been embodying her name of late, creating delicious and eye-catching cakes and posting them to her Instagram (@melodysweetsofficial). But this creation is more personal.

“My beautiful mother used to make these delicious white chocolate, peanut and pretzel candies every year for our family’s Christmas Eve party, but now that the holidays have become a tradition held at my house, I decided to turn her tasty little treats into Christmas trees that sit atop a decadent white chocolate crunch cake,” she says. “It’s a delicious balance of creamy, crunchy, salty and sweet [that’s] purr-fect for those holiday munchies. Sorry, not sorry, Mama Sweets.” –Geoff Carter

Ingredients

5 oz white chocolate chips

21/2 cups all-purpose flour

11/2 cups milk

11/4 cups granulated sugar

3/4 cup unsalted butter (room temp)

3 large eggs (room temp)

11/2 tsp vanilla extract

21/2 tsp baking powder

1/2 tsp salt

1 bar white chocolate, shaved or grated

1/2 cup Spanish redskin peanuts

1/2 cup crushed pretzels mixed with an additional 1/2 cup crushed Spanish redskin peanuts

For the white chocolate buttercream

12 oz unsalted butter (3 sticks)

3 cups powdered sugar

12 oz white chocolate

2 tsp vanilla extract (she uses Watkins clear vanilla extract to help keep the color as white as possible)

1/4 tsp salt 2 tbsp heavy whipping cream

For the white chocolate ganache drip (optional)

4 oz white chocolate 3 tbsp heavy whipping cream

1/4 tsp white oil-based food coloring (optional)

For the Christmas tree decorations (optional)

1 cup white chocolate chips

thin pretzel sticks

1/2 cup crushed pretzels

1/2 cup coarsely chopped Spanish redskin peanuts

1/2 tsp green oil-based food coloring (optional)

Christmas sprinkles

To make the white chocolate buttercream

1. Melt the white chocolate in the microwave for 30 seconds initially, and then in 15 second intervals until your chocolate is just melted. Stir.

2. In the bowl of a stand mixer with a paddle attachment, cream the butter until light and fluffy, about three minutes. Add the sugar one cup at a time, scraping the sides as you go. Once incorporated, mix on high for another minute. Mix in vanilla and salt.

HOLIDAY COOKBOOK

Instructions

1. Heat the milk in a small saucepan over low heat until just simmering (Do not let it boil). Pour hot milk over chocolate, let it sit for 30 seconds, stir to combine and set aside to cool to room temperature.

2. Preheat oven to 350. Lightly grease and flour three six-inch round cake pans, and line with parchment paper.

3. In a medium bowl, whisk flour, baking powder, salt and set aside.

4. Using a stand mixer fitted with a paddle attachment, cream butter and sugar together on medium-high until pale and fluffy, about 3-5 minutes. Don’t skip this step! You want to create air, which helps with the structure of the crumb.

5. Reduce speed and add eggs one at a time. After adding each egg, turn the speed to high for about 5-10 seconds to fully incorporate. Add vanilla.

6. Begin alternating adding the flour mixture and the milk mixture, beginning and ending with flour. Fully incorporate each addition, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.

7. Bake for 35-37 minutes or until a toothpick inserted into the center comes out mostly clean. Let cakes cool for about 10 minutes before turning them out onto a wire rack to cool completely.

9. Once cooled, double wrap in plastic wrap and let sit in freezer while you get everything else ready.

To make the Christmas trees

1. Microwave chocolate in a microwave-safe bowl for 30 seconds. Stir and continue to microwave at 15 second intervals until the chocolate has mostly melted. Stir and add green food coloring now, just a few drops.

2. Let the chocolate cool just to the touch and pour it into a piping bag or sealed sandwich bag. You can secure the top of the bag with a rubber band. Snip about a quarter-inch from the tip of the bag when ready to use.

3. Mix the crushed peanuts and pretzels in a bowl. Place pretzel sticks about 2.5 inches apart on a baking tray lined with parchment paper. Pipe chocolate back and forth over the pretzel stick to create a Christmas tree. Quickly sprinkle the peanut and pretzel mix onto the piped chocolate. Add another thin layer of white chocolate on top to seal everything in and immediately decorate with Christmas sprinkles. Set in the refrigerator for about two hours to firm up, or in the freezer if you’d like them ready quicker.

3. Make sure the chocolate has come to room temperature so you don’t melt the butter, and add the cooled white chocolate. Add 1-2 tablespoons heavy cream to a consistency of your liking.

4. Place buttercream in a large piping bag and when ready to use, cut the tip to create an opening about a half-inch wide. If you don’t have piping bags, place plastic wrap on top of your buttercream, touching so that no air gets to it, and set aside.

To make the white chocolate ganache drip

1. Place chocolate chips and cream in a microwave safe bowl. Heat for 30 seconds initially, and then in 10 second increments, stirring in between, until chocolate is melted and combined. Add white food coloring for desired color and set aside to cool and thicken to a drip consistency.

To assemble the cake

1. Even out the domed cake layers to create a flat, even top using a long, serrated knife.

2. Place the first layer on a cake stand or serving plate. Pipe or place a layer of buttercream around in a circle until the layer is completely covered, and spread evenly.

3. Sprinkle a quarter-cup of the crushed peanuts on top of the layer of buttercream.

4. Place the second layer of cake on top of the peanuts and add another layer of buttercream and peanuts.

5. Place the remaining layer of cake on top, bottom side up. Cover the cake with a thin layer of buttercream and chill for about 15 minutes. This helps “glue” crumbs down, and seal in the cake’s moisture.

6. Frost and smooth sides with remaining frosting, or create a textured effect on the sides. Smooth the top.

7. Use the pretzel-peanut mix to add around the bottom of the cake by gently pressing it along the side of the cake. Chill for about 20 minutes until frosting is cold and firm.

8. Lightly squeeze the piping bag full of ganache around the top of the chilled cake, allowing it to drip down. (If ganache is too cool, add to microwave in five second intervals until you reach the desired consistency.) If not using a piping bag, use a small spoon and place dollops of ganache around the top to let it drop down. Fill the top of the cake with more ganache and sprinkle remaining peanut-pretzel mix.

9. To add trees, use a toothpick to create holes in the top of the cake to place the Christmas tree trunk in. For added stability you could pipe some buttercream over the hole before inserting the tree trunk.

10. Sprinkle chocolate shavings around the bottom and to fill in the top. Dust with powdered sugar to create a snowy effect.

GORDON RAMSAY’S BEEF WELLINGTON

“Beef Wellington is the ultimate indulgence and one of my all-time favorite main courses, especially for the holidays,” says world-famous chef, restaurateur and TV star Gordon Ramsay. “The crepe is one of the extra steps that many leave out of their Wellington recipe, but it provides another layer of flavor and protection for the pu pastry as the filet rests to a perfect medium rare before slicing.”

There’s a reason Ramsay keeps this iconic dish on many of his menus, including the one at his brand-new Strip spot, Ramsay’s Kitchen (see Page 42). It’s a special occasion any time it hits the table. –Brock Radke

Ingredients

1 lb center-cut beef tenderloin, room temperature

sea salt

freshly ground black pepper

1 tbsp grapeseed oil

1 tbsp Dijon mustard

4 slices prosciutto

1 9.6 oz sheet pu pastry (thawed if frozen)

2 egg yolks

For the mushroom duxelles

3 tbsp olive oil

2 portobello mushrooms, finely diced (about 4 cups)

1 tsp thyme leaves

For the chive crepes

2 eggs

1 cup flour

1 cup milk

1 tsp chopped chives

1 tsp fresh thyme flowers nonstick cooking spray

For the red wine sauce

2 tbsp. olive oil ½ lb beef trimmings

4 shallots, peeled and sliced 12 black peppercorns

1 bay leaf 1 thyme sprig red wine vinegar

1 bottle red wine 3 cups beef stock

Instructions

1. To make the mushroom duxelles, place a medium sauté pan over medium high heat, add oil, and when hot, add mushrooms. Season well with salt and pepper, then add the thyme. Stirring frequently to be sure mushrooms don’t stick, cook until all moisture has evaporated, about 10 minutes. Remove from heat, and allow to cool.

2. To make the chive crepes: In a large mixing bowl, combine eggs, flour, milk, chives, thyme and salt. Whisk until incorporated, and transfer to the refrigerator to rest for at least 30 minutes.

3. Apply a light coat of cooking spray to a 10-inch nonstick pan, and set over low heat. Add a quarter-cup crepe batter, and swirl the pan so that the batter spreads evenly along the bottom, forming a very thin pancake. Allow to cook for 25 to 30 seconds until set. Using an o set spatula to lift one side, flip crepe and cook on opposite side for just a few seconds, then transfer crepe to a plate. Move quickly; you don’t want any browning to occur. Continue cooking until batter is finished, making about five crepes. Place a parchment square between each crepe to keep them from sticking together, and set aside.

4. Season beef tenderloin liberally with salt and pepper on all sides. Use your hands to rub

salt and pepper into meat while rolling and shaping beef into a cylinder. Place cast iron skillet over medium high heat, and add grapeseed oil. Once the pan is hot, sear the beef, cooking one minute per side. Remove beef to a sheet tray, and pour any juices from the pan over it. While hot, brush Dijon mustard all over, and then let it rest.

5. Moisten your cutting board with a damp towel. Layer three pieces of plastic wrap on the board. Take two to three pancakes (depending on the width of your beef tenderloin) and trim into squares the length of the meat, then line them up vertically on the plastic. Layer the prosciutto slices on top of the crepes, then spread the mushroom duxelles over the prosciutto. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe.

6. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.

7. Start making the red wine sauce. Heat a large pan on medium heat, add 2 tbsp. olive oil and fry beef trimmings for 3-4 minutes until browned. After mixing in the sliced shallots, peppercorns, thyme and bay leaf, continue cooking for another five minutes, stirring frequently until the shallots turn golden brown.

8. Pour in the vinegar, and let it boil for a couple of minutes until nearly dry. Add wine and let boil until nearly entirely reduced; add beef stock, boil again, lower the heat, simmer for one hour and eliminate any skin from the surface, until you have the preferred texture. Strain the liquid through a fine sieve lined with muslin. Taste for seasoning, then set sauce aside.

9. Preheat oven to 450. Moisten cutting board again, then layer three more pieces of plastic wrap. Place pu pastry in center, then use a rolling pin or dowel to evenly roll it to ⅛-inch thick, trimming if necessary to fit your tenderloin. Unwrap beef, and place on the pastry a third of the way up. Lightly brush pastry with egg wash, and season with salt and pepper. Lift the plastic wrap up, and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam.

10. Twist the plastic, taking excess pastry with it, until pastry melts together, and cut o the ends. Unwrap the Wellington, discard the plastic and smooth the ends, then apply more egg wash. Use the back of a knife to gently score the top of your Beef Wellington and create a decorative pattern. Season with more salt, place on a parchment-lined tray, and insert thyme sprig. Refrigerate for 5 minutes.

11. Place in the center of the oven and bake for 18 to 20 minutes, until golden brown. Remove, and let rest for five minutes before slicing and serving.

(Courtesy/Manny Rodriguez)

KIM FOSTER’S SIMPLE CONFIT BYALDI

“This isn’t technically a holiday dish, exactly … but it is now,” Kim Foster says. The James Beard Award-winning food writer, whose book The Meth Lunches: Food + Longing in an American City will come out via St. Martin’s Press in fall 2023, has a preternatural understanding of the emotions of good food within us, and in that sense, her simple confit byaldi—aka ratatouille, as seen in the movie of the same name—is a legitimate gift.

“When my teenage daughter, Lucy, went vegan, I wanted to have a big showy vegan centerpiece dish, that wasn’t bullsh*t tofurkey or some kind of gross lab meat, to show her we respected her choices,” Foster says. “I didn’t want her grabbing a roll for her dinner and feeling like her food was an after-thought. I wanted it to be filling, bold and comforting—a showstopper.

“But then, the whole table went gaga for the dish. Everyone ate it. They scraped the bottom of the pan clean. They mopped up the sauces with bread. And it was my 7-yearold who pointed out that the colors are predominantly red and green and that this is a Christmas-looking dish. I mean, you could make this dish in a Christmas tree mold, and it would kill.”

You’ll need a mandolin to get those beautiful thinly sliced veggies, but don’t worry, you can make this dish in advance to save time during busy holiday gatherings.

Ingredients

4 green zucchinis, sliced into 1⁄16-inch slices

4 light green (Mexican) zucchini, 1⁄16-inch slices

4 yellow zucchinis, 1⁄16-inch slices

10 Roma tomatoes, sliced

1 jar Rao’s tomato & basil sauce (or your favorite homemade or jarred sauce) olive oil

1 tbsp of your favorite vinegar

6 cloves garlic, minced thyme (and your other favorite herbs) salt and pepper

½ lemon, half

Instructions

1. Preheat your oven to 350. Open your jar of sauce, and pour a nice layer across a 9-inch round skillet, so the bottom is covered. (Don’t over-sauce; it can bubble up and cover the vegetables.)

2. Take your slices of zucchini and tomatoes, and, working your way around the pan in a spiral, outside to inside, position the slices up vertically against one another. They should be able to mostly stand up in the sauce. I pack the slices in thick and upright, but for an even easier version, lay the slices partially over one another, so they’re laying down and less fussy. Alternate slices by color, leaning on each other, so you have a lovely pattern—green, yellow, light green, red, etc. Do this until you are in a deeply meditative state and the pan is filled.

3. In a jar, mix a glug of olive oil, vinegar, garlic, herbs, salt and pepper. Sprinkle the vinaigrette over the vegetables.

4. Cover the pan with foil and place in the oven for an hour. (If you’re making it ahead of time, you can store in the fridge overnight.)

5. Uncover the foil on the dish, and position the pan under the broiler. (If the dish is made ahead and cold, warm up in the oven until it’s hot, then turn on the broiler.) Brown the very top edges of the vegetables, so they’re slightly crisp and the sauce is bubbling. Taste. Add salt and pepper, if necessary. Squirt half a lemon all over the vegetables. Smile. Breathe. Serve immediately. Wait for applause.

’Twas the week before Cree-stmas, and all through the bar, manager Bryant Jane and bartender Christopher “Cree” Whitney were stirring a slow cooker full of chai-spiced cocktail. Served hot, this rum-based beverage warms hands and hearts. –Shannon Miller

Ingredients

8 bags of Harney & Sons masala chai (or your favorite brand)

2 quarts hot water

2 cups Kasama rum (or your favorite dark rum)

1 stick of butter

1 cup brown sugar

1 large pinch of Kosher salt

2 cinnamon sticks

2 star anise pods

4 cardamom pods whipped cream and nutmeg

Instructions

1. Brew the chai tea in the hot water.

2. In a slow cooker, combine all ingredients, and cook on low for four hours. Skim o any solids.

3. Serve in chai or co ee cups. Top with whipped cream and grated nutmeg.

HOLIDAY COOKBOOK

SONIA EL-NAWAL’S LATKES

Hanukkah begins on December 18 this year. Always present at the table during the eight-day celebration are latkes, pan-fried potato pancakes typically served with applesauce and sour cream.

It’s a dish you’ll find year-round at Bodega Bagel, owner and chef Sonia El-Nawal explains, because it’s such a universal comfort food.

“The recipe is so good. I feel like it’s more than just Jewish. It’s a great hidden gem that doesn’t get to be seen very much,” El-Nawal says.

Latkes can be served as a side dish or kicked up as a savory main by adding trout roe, smoked salmon or gravlax. Its versatility is endless, and with this easy recipe, you’ll be making it long after the holidays are over.

–Genevie Durano

Ingredients

3 large Yukon Gold potatoes

4 eggs

2 oz all-purpose flour

1 tsp salt

1 small white onion vegetable oil chives, chopped applesauce and sour cream

Instructions

1. Grate the potatoes and onion (peeling the potatoes is the chef’s preference) and add to a mixing bowl. Add in the eggs and then the flour. Lightly mix until combined, but don’t overdo it.

2. Add vegetable oil to a Teflon pan, and bring to medium heat. Drop a hefty dollop of the mixture into the pan, lightly press to flatten and cook until golden. Then flip, and do the same on the other side.

3. Once cooked through on both sides, remove from the pan, pat o excess oil, plate and garnish with salt and chives. Serve with sour cream and applesauce or your favorite toppings and sides.

TONY ABOU-GANIM’S HOT BUTTERED RUM

Hot Buttered Rum dates back to the days of George Washington, when, according to the American Heritage Cookbook, the drink found its way into politics. Candidates would provide generous quantities to constituents in order to influence the vote.

Legendary Las Vegas bartender Tony Abou-Ganim says the drink is ideal for lower-stakes large gatherings and holiday celebrations, especially since the batter can be made in quantity ahead of time. “The Modern Mixologist” first created this recipe at Bellagio in 1998, where it became a staple of the season. –BR

Ingredients

Mount Gay Eclipse rum (or your favorite aged rum)

1 lb light brown sugar ½ lb unsalted butter (softened)

2 tsp ground cinnamon 2 tsp ground nutmeg ½ tsp ground allspice 2 tsp vanilla extract

Instructions

1. In a mixing bowl, beat together softened butter, brown sugar, vanilla extract and spices until well-combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

2. To make the drink, in a pre-heated co ee mug, combine two heaping tablespoons of the batter with 1½ ounces of rum, and top with boiling water. Stir well to mix, and serve with a spoon.

(Christopher DeVargas/Sta )

(Courtesy/Tim Turner)

ANDREA MCLEAN’S VANILLA CUSTARD PIE

Pastry chef Andrea Mclean, who has worked her magic at Bouchon and Joël Robuchon, began making pies during the pandemic. She now has a bustling business in PopNpies, which you’ll find as a pop-up at Vegas Test Kitchen. (You can also order through her Instagram @PopNpies.)

Her simple vanilla custard recipe is inspired by a beloved childhood memory. “McDonald’s had this holiday hand pie that they put out every season. It’s something my brother and I loved,” she says. “It represented the holidays for us. It has vanilla custard with these fun colorful sprinkles. I wanted to make my own version of it in a pie form.” –GD

Ingredients/Instructions

In a large sauce pan, mix 18 oz heavy cream 13 oz milk ¼ cup sugar ½ tsp salt 1 tsp vanilla extract

To go into a stand mixer bowl, ready 3 large egg yolks 2 large whole eggs 1 cup sugar ½ cup cornstarch

You’ll also need one fully baked 9-inch pie shell and these ingredients for the crumble sprinkle 1⅛ cup all-purpose flour cup brown sugar 1½ tbsp sugar ½ tsp salt 3 oz butter, cut into small pieces ¼ cup rainbow nonpareils sprinkles

1. Heat the large saucepan with cream, milk, sugar, salt and vanilla on high until it begins to boil. Turn o heat.

2. While the pot is coming to boil, place the eggs into the stand mixer bowl with a mix of the sugar and cornstarch mix. Use a whisk attachment on high until light and flu y.

3. Add the flu y egg mix to the hot liquid in the pot, and whisk together. Turn the pot back on high, and whisk slowly until it starts to bubble. Once you see that first bubble, turn heat down to medium-low, and continue to whisk until the mix starts to become thick and has a slight shine. It should look like pudding at that point. Stop, and pull o the stove.

4. Strain mix through a large mesh strainer while still hot into a clean stand mixer bowl. Turn on low

speed with a paddle attachment to cool the mix down. Once the mix is cooled to room temperature, fill your pie shell, and refrigerate.

5. To make the crumble sprinkle, in a stand mixer bowl with a paddle attachment, mix sugars, salt and butter on low until you can no longer see butter chunks. Slowly incorporate flour in 2-3 parts, and continue mixing on low until it becomes a crumble consistency.

6. Add in sprinkles last, and let mix for a few seconds until incorporated. Refrigerate crumble for about 30 minutes.

7. Sprinkle the chilled crumble on a sheet pan, and bake at 350 for 10-15 minutes until light golden brown. Once cooled, use as a topping for your vanilla custard pie. Decorate with more sprinkles if desired, and enjoy!

(Brian Ramos/Sta

PATRICK MUNSTER’S WHIPPED POTATOES

Hailing from some of the best steakhouses in the city, Patrick Munster has his meat and potatoes down. The executive chef stepped into a new role at Main St. Provisions a few months back and has already started to make an impact.

“I went in there guns blazing and got the menu rearranged pretty quickly,” says Munster, who previously worked in the kitchens of One Steakhouse at Virgin and SW at Wynn. “Now, we’re up and running, and just seeing the reactions to the new menu is great.”

Family-style sharing and multicourse dining are becoming the norm at Main St. Provisions, and the restaurant’s cocktail program, headed by a team of passionate mixologists, has kept the communal spirit flowing. “It’s a breath of fresh air for me,” Munster says of the Arts District hot spot. “[I spent] 18 years in the casinos, so it’s a different world.”

This holiday, the chef recommends a universal side dish the entire table will appreciate. “It’s incredibly simple, it’s readily available ingredients and who the hell doesn’t like good mashed potatoes?” he says. “It’s just screaming that wintertime, home-cooked meal. It goes with so many different foods, from grilled foods to braised foods to steaks to pork chops. Whatever you can think of, good mashed potatoes can go with it.”

–Amber Sampson

MILPA’S CHICKEN TAMALES

Ingredients:

Instructions

1. Cut the potatoes into equal-size pieces, and boil until very tender. Strain the water off the potatoes, and let them sit in the strainer for a few minutes to cool slightly. While waiting, heat the cream and butter in a large stockpot.

2. Using a potato ricer, puree the potatoes over the warm cream and butter. Mix in the salt.

3. Top the potatoes with chives, bacon, cheese, caramelized onions and caviar—or whatever you like.

For many Latinos across the Valley, the holidays evoke memories of relatives getting together for a tamale-assembling party.

“Tamales bring us together as a culture,” says Milpa chef and owner DJ Flores. “My mom only makes tamales during the holidays, and they became a way to connect with her and my family growing up.”

The southwest restaurant prides itself on its heirloom masa or nixtamalized corn, ground and crafted in-house. Masa pockets filled with savory chicken and salsa and steamed in corn husks keep the tradition going strong.

Remember to submerge your corn husks in hot water for 20 minutes to make them easier to work with. And to switch to vegan tamales, just replace the chicken with thinly cut cauliflower. –SM

Ingredients

2 lbs dry masa 5 oz vegetable shortening

½ cup chicken or vegetable stock

1 tsp baking powder salt and pepper to taste

1½ lbs shredded chicken 2 cups salsa verde dried corn husks

Instructions

1. In a stand mixer, add shortening and whip for 10 minutes. Add masa to the mixer on low speed, and mix until incorporated.

2. Add chicken stock until the masa mixture looks loose. Add baking soda and salt, and mix until incorporated. Scrape down the sides of the bowl, and mix for another 5 minutes.

3. Place 2 oz of masa dough onto an unfolded corn husk, and spread evenly. Place 3 ounces of shredded chicken directly in the middle of the masa, then add salsa verde.

4. Take one side of the corn husk with the masa filling, and wrap around to close firmly. Fold the top of the husk, and set aside. Repeat to make as many tamales as desired.

5. Place a rack in the bottom of a small pot, and add water to create a steam bath. Place tamales in the pot, and cover with lid or foil.

6. Steam tamales for 1 to 1½ hours. Remove from heat, and let sit for 10 minutes before serving.

DESERT BREAD’S SOURDOUGH MESQUITE CINNAMON ROLLS

Holiday mornings are for staying in pajamas and savoring breakfast, and these lush, oversized cinnamon rolls from the Sunset Park-area bakery are the delicious epitome of taking it slow. Although the sourdough starter that adds deep flavors can take a week to make from scratch, preparation is quick, and baking can be done ahead of time.

“Once you have your sourdough starter, these rolls require three-to-four days to prep,” Desert Bread’s Brett Boyer says. “However, the hands-on time will take less than a half hour.”

With buttermilk frosting, these mildly sweet, cinnamon-filled treasures are a true crowd-pleaser. –SM

A NOTE FROM THE BAKERS

The addition of a small amount of commercial yeast in a pre-ferment allows even the most inexperienced baker to make these consistently. You’ll need a sourdough starter. You can make your own or find a friend who’s willing to share. If you aren’t going to bake with it right away, store it in the fridge and feed it once a week to maintain it. Pull it out, and feed it at least two days in a row before using.

A NOTE FROM THE WEEKLY

We know some of these holiday recipes are a little more intense than others, but we’re excited to try our hand at this dish. Since precise measurements are so important in baking, we’re going to use the exact recipe from Desert Breads, which uses grams instead of typical home kitchen measurements. For solid conversion info, head to thecalculator site.com.

Ingredients

For the poolish 100 grams bread flour 100 grams water 5 grams instant yeast

For the leaven 110 grams bread flour 110 grams water 22 grams sourdough starter

For the brioche dough 500 grams bread flour 13 grams salt 60 grams sugar 250 grams eggs (about 5 eggs) 120 grams whole milk 242 grams leaven (see above) 205 grams poolish (see above) 225 grams butter cubed (about a half pound)

For the mesquite cinnamon filling 225 grams butter melted (half pound) 400 grams brown sugar (about 2 cups) 2 tbsp mesquite flour (optional) 1 tbsp cinnamon

For the buttermilk glaze 330 grams powdered sugar 100 grams buttermilk (be sure to shake before measuring) pinch of salt

1. To make a sourdough starter, mix 50 grams organic all-purpose flour with 50 grams water. Let mixture rest covered overnight. The next day discard 50 grams of the mixture and replace with 25 grams organic all-purpose flour and 25 grams water, mix well and store overnight. Repeat daily for at least a week. You’ll begin to see the starter rising after you’ve fed it and falling once it has consumed all the available nutrients.

2. To make the poolish, combine the water, flour and yeast in a small bowl, and stir well to combine. Cover with an airtight lid, and store in the fridge overnight.

3. To make the leaven, stir the flour, water and sourdough starter in a bowl. Cover with an airtight lid, and store at room temperature for about 12 hours.

4. Pull the butter for the brioche dough out of the fridge, so it will be at room temperature. On day two, you should see bubbles in the poolish and leaven. They should also have grown in volume. If you don’t see any activity, you can leave the poolish and leaven on the counter for a few hours before beginning to mix the brioche.

6. In the bowl of a stand mixer, add the milk, eggs, leaven, poolish, sugar, salt and bread flour. Mix on low speed for 3 minutes using the dough hook attachment. Let the dough rest in the bowl uncovered for 30 minutes.

7. After resting, add the butter a tablespoon at a time at medium high speed. After all the butter has been added, turn the mixer up to high speed for 6 minutes. The batter should be silky smooth and pulling away from the sides of the bowl. Transfer to a bowl greased with oil. The bowl should be large enough for the dough to double in size. Wrap the top with plastic wrap, and

leave at room temperature for 3 hours.

8. If after 3 hours the brioche dough hasn’t doubled in size, leave it on the counter for a bit longer. Once the dough has grown to the desired size, put covered bowl into the fridge and let it rest until the next day.

9. Prepare a 9-by-13-inch pan with cooking spray, and line with parchment paper. Make the mesquite cinnamon filling by mixing the brown sugar, mesquite flour and cinnamon in a small bowl. Pour the melted butter over, and stir to combine. Roll the brioche dough into a rectangle 23 by 15 inches. Work quickly; brioche is easier to handle while still cold. Spread the filling mixture evenly over the brioche using a small offset spatula, leaving a half-inch border on all sides. Roll the dough away from you until it forms a log 23 inches in length.

11. Gently stretch the log from the center outward to make it 33 inches long. Using a serrated knife, cut the log into 12 equal spiral rounds. Place these into the 9-by-13 lined pan in a 3-by-4 pattern with the spiral side up. Cover with plastic wrap, and leave at a warm room temperature for 3 hours.

12. Preheat oven to 450. Place a sheet tray larger than the pan on the bottom rack to catch any sugar spills that might occur. Place the pan of cinnamon rolls on the top rack of the oven. Reduce temperature to 400, and bake for 35 minutes, rotating the pan halfway through. Don’t be afraid of color; they will be burnished when finished, and the center two rolls will spring back to the touch. Let cool completely before frosting.

13. To frost, combine the powdered sugar, buttermilk and salt and stir until no lumps remain. Pour over the cooled rolls, and serve.

(Steve Marcus/Staff)

COUNTY

Street renamed for Liberace

County leaders have renamed a street in homage to an all-time Las Vegas legend. In East Las Vegas’ Winchester neighborhood, Karen Avenue, adjacent to the Commercial Center complex, officially became Liberace Avenue on December 14. County Commissioner Tick Segerblom says the act is “one small way to acknowledge his contributions.”

“It’s been 35 years since Liberace passed away,” noted a partial statement from Segerblom, in whose district the street is located. “Liberace was an incredible pianist and a spectacular showman. He ruled the Las Vegas Strip for four-plus decades and at the height of his fame was the highest-paid entertainer in the world.

“This recognition is long past due,” Segerblom continued. “His impact on Las Vegas and the entertainment industry generally is unquestionable.”

The change is effective between Joe W. Brown Drive to Maryland Parkway. According to the county, a second phase is “planned to be brought forward later,” and could extend the renaming further west to Paradise Road. –Shannon Miller

Airport makeover continues

UNLV’s Shoah Survivors Project wins award

The award-winning, 27-minute film can be seen in its entirety at shorturl.at/firQ9. –Geoff Carter

A sign for Harry Reid International Airport is unveiled December 7 at Tropicana Avenue and Paradise Road. The renaming of the former McCarran International Airport was approved in February 2021. (Steve Marcus/Staff)

“ When Rosa Parks tells you to go to law school, you go to law school.”

–Patricia

Lee, the first Black and Asian American woman to be appointed to the Nevada Supreme Court, referring to a conversation she had with civil rights pioneer Rosa Parks, who encouraged Lee to get a law degree

On December 7, the London Indie Short Festival recognized UNLV’s Shoah Survivors Project, a collaboration between the College of Liberal Arts Religious Studies program and the College of Fine Arts Dance Department, with its November 2022 Best Documentary Short award. The Project’s film, a conversation with Las Vegas-based Holocaust survivors Stephen Nasser, Sabina Wagschal Callwood, Alexander Kuechel and Henry Kronberg, depicts the stories of its four subjects, which are told in present-day interviews, almost entirely through choreographed dance. “They are the stories of the worst in life,” says director of the Religious Studies program Roberta Sabbath, who notes that their stories also touch upon “years of happiness; fulfilling, exciting lives filled with love.”

HEALTH

UNLV’s men’s basketball team hosts San Francisco on December 17 at 2 p.m.

Free COVID self-test kits available

Free self-test kits for COVID-19 are now available at three new vending machines in Clark County.

The Southern Nevada Health District (SNHD) has installed the machines at the East Las Vegas Community Center, South Strip Transit Terminal and Fremont Public Health Center. Antigen test kits are provided, which provide results within minutes.

Those wanting to use the machines must register online with their name, date of birth and ZIP code at snhd.info/testkit (phone number and email are not required). Once registered, a PIN is provided to access the machines and receive up to five tests per month.

The machines are funded by the Centers for Disease Control and Prevention, “to address COVID-19 health disparities among populations that are at high risk for infection and who are underserved,” according to the SNHD. They’re provided in partnership with the City of Las Vegas and the Regional Transportation Commission of Southern Nevada. –Shannon Miller

UNLV guard Luis Rodriguez (15) reacts after sinking a 3-pointer against Hawaii on December 7 at the Dollar Loan Center in Henderson. UNLV’s men’s basketball team beat Hawaii, 77-62, behind Rodriguez’s team-high 18 points, and has since beaten Washington State to get o to a 10-0 start to the season. It’s the rst time the program has reached the 10-0 mark since the 1990-91 season, when the team won its rst 34 games before losing to Duke in the Final Four. UNLV still fell 73 votes shy of cracking this week’s AP Top 25 rankings, as its 27 votes placed it 31st overall. (Steve Marcus/Sta )

BY THE NUMBERS

$1.75M

That’s how much UNLV will pay its new football coach, Barry Odom, in each of the first two years of his five-year, $8 million contract. It’s a deal that represents a significant investment in the program. “I feel the urgency to win and win now,” Odom said. “My goal is to take this team and go win and win immediately.”

HELLO, DARKNESS

BY SHANNON MILLER

As a city that has embraced the titles of neon capital and 24-hour town, Las Vegas might be the antithesis of a stargazing destination. But its neighbor Boulder City is angling to become one after it received $1.9 million from the U.S. Economic Development Administration to update city lights with “energy-efficient light pollution-reducing fixtures,” according to a city press release.

In doing so, it will save energy and benefit wildlife, while potentially bringing more dark skies tourism to the region. The retrofit will get underway in 2023 and is an important step in the city’s push to become the first in Nevada certified as a Dark Skies Community by the International Dark-Sky Association (IDA).

“There’s no question that the biggest problem in the local area here in Southern Nevada is the light dome that comes from Las Vegas,” says IDA delegate Kevin Swartz, who oversees activity in Nevada. “Boulder City is far enough away that they’ll see some benefits from this.”

Swartz adds that “Nevada does have a couple of IDA-certified sites—Massacre Rim and Great Basin … [but] there haven’t been a lot of [other] IDA applications. Boulder City’s is the first one I’m aware of.”

In contrast to the state’s remote, largely uninhabited IDA sites, Boulder City would be the first community to shoot for the designation. According to the association, an IDA Dark Sky Community is a “town, city, municipality or other legally organized community that has shown exceptional dedication to the preservation of the night sky through the implementation and enforcement of a quality outdoor lighting ordinance, dark sky education and citizen support of dark skies.”

The Las Vegas Astronomical Society, of which Swartz is also a member, could help fulfill that education requirement. The group visits schools and hosts monthly “star parties” in Clark County to provide a free opportunity to look through a telescope, marvel at the night sky and learn about astronomy.

“Looking through the telescope at the moon and the stars generates a level of enthusiasm and interest in school-age children. … Hopefully, we’re creating some budding amateur astronomers,” he says,

adding that dark night skies provide a hands-on way to teach valuable STEM subjects (Science, Technology, Engineering and Math).

The Astronomical Society also hosts star parties and programming at Lake Mead National Recreation Area at least once a year, Swartz says.

The park also will play a role in educating visitors about dark skies and dark skies recreation with a $31,480 grant from the National Park Foundation for “youth night sky recreation.”

Ivan Kassovic, Lake Mead’s chief of staff, says Boulder City’s initiative could enhance that program and “be an advantage to park visitors in several ways.”

“We’ll be bringing out students and teachers to help visitors to the National Park understand the benefits of this,” Kassovic says.

Economic Impact

An IDA Dark Sky Community certification for Boulder City could also lead to increased visitation for Lake Mead and surrounding public lands,

Boulder City aims to reduce light pollution—and increase dark skies tourism in Nevada

and stimulate the outdoor recreation economy, officials say.

“Lake Mead National Recreation Area—the oldest and fifth-most-visited park in the country—is an asset to Nevada overall,” says Colin Robertson, administrator of the Nevada Division of Outdoor Recreation, which helped Boulder City apply for the grant from the U.S. Economic Development Administration.

“Boulder City has really taken the lead to see itself as a gateway community to a very important gem in the National Park system,” Robertson says. “Almost all gateway communities experience job growth, business growth and increases in tourism, because of their gateway status.”

Additional visitation to Boulder City and the lake—and Las Vegas, which provides shuttle buses for tourists to visit the nearby sites—would be a win

for mountain biking, kayaking and other outdoor recreation businesses that operate there, and for Nevada’s economic development as a whole, Robertson explains. In November, the U.S. Bureau of Economic Analysis reported that the outdoor recreation sector added $4.9 billion to Nevada’s economy in 2021.

With the recent announcement of President Biden’s intent to designate Avi Kwa Ame, or “Spirit Mountain,” as a national monument, dark skies opportunities will be preserved and further expanded in the federally managed lands near Boulder City.

That excites the Astronomical Society and dark sky enthusiasts.

“We’ve been involved in [Avi Kwa Ame] and looking forward to that becoming a national park. And, hopefully, they’ll pursue a dark-sky certification as well,” Swartz says, adding that Gold Butte would be another prime location to add to Nevada’s growing list of IDA sites.

Quality of Life,

Environmental Benefits

The city and chamber of commerce’s partnership with the National Park Natural Sounds and Night Skies Division was instrumental in getting the lighting project off the ground, according to Jill Lagan, CEO of the Boulder City Chamber of Commerce. She says it will “contribute to quality of life for our residents with improved safety and reduced energy costs, as well as enhanced natural beauty and historic character.”

Ashley Pipkin, a biologist with the Natural Sounds and Night Skies Division, has been educating the chamber and city about best practices for their lighting project, and helping them reach their goal of becoming IDA certified.

Although she could not be reached for comment for this article, Pipkin told the Las Vegas Sun in October that she sees the project as a “win-win” for the natural habitat, outdoor recreation and residents who “just want to have better lighting in their community and a more improved environment that makes it more beautiful at night time.”

Furthermore, the use of “responsible outdoor lighting” can be connected to enhanced property values, according to the Colorado Plateau Dark Sky Cooperative.

The natural environment and wildlife could also stand to benefit. According to an IDA educational video about “losing” dark skies, light pollution and unshielded lights disrupt plant growth and contribute to the deaths of “countless land and sea animals each year.”

Street lights illuminate the corner of Boulder City Parkway and Nevada Way in Boulder City. (Wade Vandervort/Staff)

FAMILY GATHERING

The Las Vegas scene pays tribute to Blair Dewane with a weekend of music and hugs

BY SPENCER PATTERSON

Tight-knit music scenes laugh together and cry together, and Las Vegas’ will surely be doing a lot of both December 16 and 17 at the Plaza Hotel.

“I’m sure it’ll be a whirlwind of emotion, something that a lot of us have needed to process it all,” says promoter Tsvetelina Stefanova, who helped create and produce Blairfest, a festival in honor of Downtown scene mainstay Blair Dewane, who died in September.

Echoes co-organizer Ryan Pardey, “The guy was so loved, I feel like we need to get together and celebrate his incredible life. And I don’t think there’s any way to do it other than to have a great show with all these local artists.”

Blair Dewane (Illustration Courtesy/ T.G. Miller)

NOISE

The list of performers reads like a local who’s who from the past decade and a half, names like Dusty Sunshine, Dark Black, Hassan Hamilton, Glass Pools, Coco Jenkins and Late for Dinner on Friday, and Mercy Music, Stefanova’s Same Sex Mary, Indigo Kidd, Pardey’s Halloween Town, Beverly Chillz and Trevor and the Joneses on Saturday.

Saturday’s schedule will also be highlighted by sets from bands featuring two of Blair Dewane’s brothers, Zach Dewane’s Equinox and Ian Dewane and Friends, the latter playing songs by Blair and Ian’s beloved bands

The Skooners and Rusty Maples, with an array of Vegas musicians contributing live vocals. Saturday attendees will also get to watch a 30-minute retrospective video about Blair and his music.

“I try to put my head down and help with organizing this thing, but every time I think about what I’m actually doing, it just sucks,” Pardey says. “I found myself in tears thinking about it the other day. But Blair was so funny and irreverent, I feel like he would want us to have a good time and not be crying in our beer too long.”

Though Pardey says he checked on the possibility of reviving shuttered former scene hub the Bunkhouse Saloon for the weekend, logistics proved too di cult, so Blairfest will take place in the Plaza Showroom both nights, with the hotel’s nearby lounge, the

Sand Dollar Downtown, serving as a second stage on Saturday.

“[The Showroom] is such a beautiful space, a super-classic old-Vegas room,” Stefanova says. “I’ve always dreamed of doing something there, like a festival, and they’ve been so accommodating

and generous with what they’re o ering us to do this.”

The tribute will also stretch into Sunday, with a “Blairaoke” event scheduled for 9 p.m. at Starboard Tack—a tting way to cap o a weekend honoring Dewane, who hosted regular karaoke nights at Bunkhouse.

Though Blairfest will be free to attend, organizers are encouraging donations. Once production costs have been o set, all remaining funds will bene t Positively Arts, an organization dedicated to “empower[ing] kids for life by building con dence through performance and artistic discovery.”

The Plaza has made discounted rooms available to family and friends coming in from out of town, to join in a celebration of a musician so central to Las Vegas’ sound through the years.

“Luckily, he had so much great music that we can all revisit,” Pardey says. “I nd myself driving around town listening to his songs. That’s the upside. He left us with something, and anytime we want to visit with him we can go there.”

Beverly Chillz (Courtesy)

Indigo Kidd (Courtesy/Lillian Plumlee)

Dusty Sunshine (Courtesy/Ryan Hartery)

Same Sex Mary (Courtesy/Danielleriott)

BLAIRFEST December 16 & 17, doors 6 p.m., Plaza Showroom & Sand Dollar Downtown.

MIXING IT UP

Simp City’s DJ J. Rich is on the come up

BY AMBER SAMPSON

In a city where hip-hop and EDM dominate the dancefloor at most clubs, DJ Jazlyn Rich has reaffirmed R&B’s place within the Las Vegas party scene—with a little help from her friends.

Since 2019, the 25-year-old has held down Simp City, a trendy R&B bash that has drawn in the likes of Bryson Tiller, Keyshia Cole and Mario over the years, and will celebrate its four-year anniversary at Zouk Nightclub on December 16.

Simp City has popped up all around town, from Brooklyn Bowl and the former Hard Rock Hotel to Drai’s Nightclub, where Rich recently performed a pivotal set of her nostalgic ’90s and 2000s blend.

I can,” she says, adding that it’s also the impetus behind the annual toy drive she hosts.

If he could see her now, he’d surely be proud of the breakout year she has had. In October, the DJ organized her own event called Nostalgia, a pop throwback dance party, featuring songs from the soundtracks of retro TV shows and movies, at 24 Oxford. The party drew nearly 400 people and will return in January.

SIMP CITY 4-YEAR ANNIVERSARY

December 16, 10 p.m., $35. Zouk Nightclub, zouk grouplv.com

“I celebrated my 21st birthday at Drai’s … now I have a DJ set there at 25 years old? As a woman of color? Born [and] raised in Las Vegas?! Get out of here!” she posted on Instagram.

J. RICH soundcloud.com/ jazlynrich

And earlier this year, Rich DJ’d Usher’s afterparty at On the Record’s Vinyl Parlor. “I remember going up to him and just telling him, ‘Thank you so much for everything that you’ve done for music,’” she says. “There wouldn’t be a lot of what we have today without [him].”

Rich, who early on practiced with DJ controllers in her bedroom and at the Blend DJ Institute, comes from a long line of music lovers.

“My grandpa is a jazz drummer, and my mom and dad really loved R&B, so that’s where my heart lies,” she says, smiling. “I always remember music being played. You wake up on the weekends, the parents are cleaning the house. There’s music being played, all the vibes are there.”

When her father, Chris Richardson, a UNLV basketball alum known as “C. Rich,” died, Rich altered her DJ name to J. Rich to honor him. “I try to in any way that

As a DJ, Rich is at an early high point in her career. But as a Las Vegan, she’s far from forgetting the hometown that made her. “In high school, I was never really that social or believed in myself, so the fact that I have genuine support here in my own city … It really means the world to me,” she says. “I don’t want to let them down.”

Being a Black, Mexican and Filipino female artist, Rich’s success means more than anyone could know. There’s a pressure to prove oneself, she says, but “that just fuels me to want to do more, and for all those girls that look like me, too,” she says. “There’s not many of us out here making these kinds of moves.”

DJ J. Rich (Courtesy/ Edward Pagán II)

(Above) Janna Ireland’s photos of Paul Revere Williams’ Guardian Angel Cathedral in Las Vegas and (right) Williams’ El Reno Apartments in Reno (Photos Courtesy of Artist)

ART

LASTING LEGACY

A new exhibit highlights Paul Revere Williams’ architectural influence in Nevada

BY SHANNON MILLER

In a new exhibit at Nevada State Museum, photographs highlight the local legacy of Paul Revere Williams (1894-1980), the first licensed Black architect to work in the western U.S.

After a first run at the Nevada Museum of Art in Reno, the exhibit gives Las Vegas an opportunity to appreciate Williams’ designs, as photographed by Janna Ireland. It also contextualizes architectural landmarks that can be spotted around town, says Carmen Beals, associate curator and outreach director with the Nevada Museum of Art.

“Within a few miles, you’re able to see the La Concha Motel lobby, which now actually serves the Neon Museum,” Beals says. Characterized by extreme, parabola-shaped eaves, the now-Neon Museum visitor center once was vestibule to a motel that hosted the rich and famous of the 1960s.

“It was so highly styled at that time, using a style called ‘Googie’ architecture, that when it opened, celebrities would stay there, like Muhammad Ali, the Carpenters and even Ronald Reagan,” Beals says. The atomic and space age-inspired architecture that helped sell Las Vegas to rich and famous vacationers, was designed by Williams.

Ireland, an LA-based photographer whose work had mostly focused on family life before she began shooting architecture, spent six years capturing Williams’ buildings in Southern California and, more recently, Nevada. “More recently, I learned of Williams’ special relationship to the state of Nevada and his many projects there,” reads Ireland’s artist state-

ment. “The scope of his projects in Nevada … demonstrates Williams’ unique mix of interests and abilities.”

Of more than 3,000 buildings Williams is estimated to have designed through the course of his career, at least seven projects were in Las Vegas—a racetrack building, a hotel, two motels, housing for hundreds of Basic Magnesium plant employees in the southeast Valley, 148 contemporary ranch-style homes in West Las Vegas, and Guardian Angel Cathedral on the Strip.

In 2017, 37 years after his death, the American Institute of Architects awarded Williams the AIA Gold Medal, their highest honor recognizing those who have made “lasting” impacts in the field of architecture.

Ireland’s documentation and the exhibit overall brings into focus that Williams’ experience and popularity as an “architect to the stars” was not mirrored in his personal life. The reality of racism and segregation policies of the early 20th century kept Williams at a distance from the very spaces he fashioned.

“His work was very prevalent in Beverly Hills, the Palisades, Hancock Park, all of those prestigious places that loved what he did, but racial covenants at the time would not allow him to actually stay there,” Beals explains.

WILLIAMS

IN NEVADA

Thru May 30; Thursday-Monday, 9 a.m.-4 p.m., $5-$10 admission.

Nevada State Museum (at Springs Preserve), lasvegasnvmuseum. org.

Racial covenants enforced in LA and Las Vegas made it illegal for Black people to live in white neighborhoods. Although Williams designed the Beverly Hills Hotel, Frank Sinatra’s Hollywood home and Lucille Ball’s Palm Springs mansion, he was never welcomed to live in those lush settings.

Discrimination pervaded in Las Vegas, too. In the 1930s, Black residents were prohibited from gambling, lodging or residing in the same spaces as whites. Amid that, Williams designed Berkley Square in 1949, the premier residential neighborhood in what is known today as the Historic Westside, where the Black community first found footing and thrived in the segregated city.

“This was owned by the first African American physician in Las Vegas,” Beals says, referencing one of the homes pictured in the exhibit. “He and his wife purchased a second home in Berkeley Square to house Black entertainers, who were not permitted to stay in the casinos on the Strip.”

In accordance with Williams’ character, stills of the Berkley Square homes—functional, single-story floor plans with yard space—convey a sense of adaptability and endurance, and bear testament to the visionary’s indelible shaping of Las Vegas’ built environment.

JANNA IRELAND ON THE ARCHITECTURAL LEGACY OF PAUL REVERE

HELLA GOOD

BY GENEVIE DURANO

Opening a restaurant in Las Vegas might seem old hat for Gordon Ramsay—after all, he already has ve on the books here (Gordon Ramsay Steak, Fish & Chips, Pub & Grill, Burger and Hell’s Kitchen) along with dozens more worldwide—but the chef treats every event as a singular, make-it-or-break-it moment, especially in a town known for its culinary high stakes.

“The pressure makes it exciting for me,” Ramsay tells the Weekly. “Vegas is one of the most competitive foodie cities on the planet. I came here for the very rst time back in 2004. Mr. [Alain] Ducasse just opened. Mr. [Joël] Robuchon just opened up. Nobu was present. Wolfgang [Puck] was present.

Daniel [Boulud] was present. It was this incredible plethora of talent. So to be embedded into that mix … I think Vegas is a stand-alone foodie capital like no other, and you don’t get a chance to build gently. When you open, you need to open with a bang.”

When Ramsay’s Kitchen opened at Harrah’s in November, it expanded the chef’s Las Vegas footprint in the best possible way. This might be his most intimately appointed restaurant yet, with soft amber lighting and copper accents throughout (an homage to the chef’s early days using copper pots), and an exhibition kitchen with the most photogenic heat lamps you’ll

nd anywhere. For date night or a special occasion, it’s ne dining that won’t break the bank, yet it’s the food that will keep you coming back.

RAMSAY’S KITCHEN Harrah’s, 702-369-5199, gordonramsay restaurants.com. Daily, 11 a.m.-11 p.m.

The approachable menu is inspired by the chef’s travels around the world, but it unmistakably hews American and British, o ering newbies a good introduction to Ramsay’s cuisine while placing longtime fans on familiar, Michelin star-caliber territory.

The raw bar is a good place to start, particularly the oysters on the half shell ($27 half, $53 full), which hail from both coasts and are served with cocktail sauce and a perfectly piquant Champagne mignonette. On the starter side, the jumbo lump crab cake ($30)—75% jumbo lump, 25% colossal blue crab—is tender

Scallops (top) and oysters (right) at Ramsay's Kitchen (Courtesy/Manny Rodriguez/Gordon Ramsay North America)

yet substantial, bolstered by a mayo and Ritz cracker crumb and accompanied by a citrus herb aioli.

As the nights get chillier, you won’t want to miss the onion soup ($15), a rich oxtail brandade with a Gruyère gratinée. You’ll be craving a bowlful long after you’ve scooped up every bit with the accompanying baguette. The seasonal beet salad ($20), with croutons, avocado, pickled shallot and watercress, with a swipe of horseradish chèvre, provides a cool contrast to the soup and should get you primed for the mains.

No need to snag a res at Hell’s Kitchen if you’re looking to indulge in the Beef Wellington ($70), Ramsay’s signature dish. No chef does it better: Served medium rare, the gorgeous cut is wrapped in flaky, golden-brown puff pastry layered with mushroom duxelles. As in his other restaurants, it’s served here with potato puree, glazed baby root vegetables and a red wine demi-glace. It’s a dish to be revisited over and over

again (or try it at home—we’ve got the recipe in this week's holiday cookbook).

Other standout signature dishes include the crispy skin salmon ($39), with cauliflower puree and harissa-roasted romanesco, and the butternut squash risotto ($30), which, try as you might, you’ll never be able to re-create at home.

Just as iconic as the Wellington is Ramsay’s sticky toffee pudding ($14), served with crème fraîche ice cream here. It’s a rich and indulgent finish to a meal … unless, of course, you have room for just one more, in which case opt for the Eton Mess ($14), a dessert rivaling the pudding in its utter Britishness. Cranberry jam, chantilly cream, winter citrus and pistachio dust are artfully thrown together with broken pieces of baked meringue. No stiff upper lip here; you’ll be too busy licking it.

“Customers vote with their feet, and every time [you open a restaurant], it needs to be better and future-facing,” Ramsay says.

CLASS ACT

Jack Binion’s Steak makes its mark at Bally’s

BY AMBER SAMPSON

 Jack Binion’s Steak had some big shoes to fill when it opened at Bally’s in June. The space formerly occupied by the venerable BLT Steak and its exquisite Sterling Brunch set the standard for upscale fare. But when the steakhouse shut down during the pandemic and didn’t reopen, many wondered if they’d see another option like it at Bally’s, especially with the hotel’s forthcoming transformation into the Horseshoe.

Jack Binion’s not only upholds the legacy of its predecessor, it carves out a new path, tied to the Horseshoe and Binion names and its historic influence on this town—all while spicing up the steakhouse narrative.

Jack’s prides itself on its beautifully textured marbled beef, dry-aged for 28 days and broiled at 1800 degrees. The eightounce, perfectly charred Wagyu rib cab ($90) packs an immense amount of flavor and pairs nicely with the Boss’s Old Fashioned ($23), which arrives in a locker of cherrywood smoke.

Those who want a little surf before their turf should also consider splurging on the impressive seafood tower ($100/$176) with six different kinds of crab. The grilled applewood smoked bacon ($22), thickly cut with a distinctly mouth-watering umami and a side of chimichurri, is a table star, as is the inventive bloody mary salad ($18), served as a wedge salad with fried green tomatoes, hearty chunks of bacon, blue cheese stuffed olives and an in-house bloody mary vinaigrette mix, shaken, stirred and drizzled all over the dish.

Jack Binion’s Steak has its steakhouse staples down pat, but also gives carnivores lots of new territory to explore.

JACK BINION’S STEAK

Bally’s, 702-967-4711, caesars.com. Thursday-Monday, 5-10 p.m.

Porterhouse steak at Jack Binion's (Courtesy/Caesars Entertainment)

POWER BOWL

BY CASE KEEFER

Modern-day college football bowl teams typically fall into one of two categories: an experienced roster hoping for a last hurrah or an ultra-young group looking to get a jump on the future. This year’s 30th edition of the Las Vegas Bowl has one team tting each description heading into the December 17 game at Allegiant Stadium.

No. 14 Oregon State (9-3) is the senior-laden team taking a victory lap, while unranked Florida (6-6) is the greener side full of underclassmen looking to solidify their place in the program.

The pairing makes for one of the most high-pro le, if not intriguing, matchups in the history of the local bowl game. It’s only the second year since the Las Vegas Bowl got elevated in the pecking order, to annually feature two Power 5 conference opponents.

The Pac-12 Conference sends a representative every year, but the Big Ten Conference and Southeastern Conference alternate with an opponent.

Florida is therefore serving as the SEC’s debuting team, since the top football league in the country signed a deal with the Las Vegas Bowl. Oregon State will make its third all-time appearance after beating New Mexico 55-14 in the 2003 Las Vegas Bowl and falling 44-20 to BYU in 2009, both at Sam Boyd Stadium.

“That was the bowl I ultimately wanted to play in,” Oregon State senior linebacker Jack Colletto said in a news conference with reporters in Corvallis, Oregon, after the matchup was announced. “I wanted to play an SEC team. … Before the season, my dad was like, ‘I need to see you play in Vegas.’ Yeah, I know he meant the Pac-12

Championship for that, but this is a great venue and city to play in.”

Colletto has been part of a Beavers’ core, along with former Bishop Gorman High receiver Tyjon Lindsey, that has turned around the program during the past ve years since former quarterback Jonathan Smith returned to coach at his alma mater. Oregon State had posted seven straight losing campaigns before breaking out with a 7-5 regular season a year ago.

The Beavers were even better this year, riding an uncommon level of roster continuity to a fth-place Pac-12 nish and, notably, a win over archrival Oregon, 38-34, to cap the regular season.

“We’re all about nishing everything and doing it the right way,” Colletto said. “When you go down there and you invest all this time and energy, obviously you want to win.”

Colletto recently won the Paul Hornung Award as college football’s most versatile player, following in the recent footsteps of NFL standouts like New York Giants running back Saquon Barkley (Penn State) and San Francisco 49ers running back Christian McCaffrey (Stanford). Initially recruited as a quarterback, Colletto maintained a role on o ense and special teams despite captaining the Beavers’ defense.

Between Colletto and freshman running back Damien Martinez, who nished third in the Pac-12 with 970 rushing yards, Oregon State is heavier on star power despite Florida’s typically higher recruiting and visibility pro le.

Anthony Richardson, who started every game as the Gators’ quarterback this season, is considered a fringe rst-round NFL Draft pick, but he has

opted out of the Las Vegas Bowl to start preparing for his professional career. The same goes for two other Florida standouts—guard O’Cyrus Torrence and linebacker Ventrell Miller.

Oregon State has also lost a pair of players with eyes on the draft, tight end Luke Musgrave and cornerback Rejzohn Wright, but wasn’t hit as hard with other exits. In addition to three players entering the draft, Florida has seen 17 players enter the transfer portal.

“There will be a few positions where there’s some challenges in terms of practice and scout teams and those type of things,” Florida coach Billy Napier told Gatorsports.com. “But each group has a solid group of players. We’ll be ready to go.”

Why this year’s Las Vegas Bowl looks like one of the biggest in the game’s history

LAS VEGAS BOWL: FLORIDA VS. OREGON STATE

When: December 17, 11:30 a.m.

Where: Allegiant Stadium

TV: ESPN

Betting line: Oregon State -10.5, over/under 52.5

Tickets: $50-$150, ticketmaster.com

RAIDERS Report

Dealing with that large of an exodus would have been unfathomable a few years ago, but it’s now somewhat common in college football—especially for a rst-year coach like Napier, still trying to make over the roster.

ago, but it’s now somewhat common in in take momentum,

Florida got o to a fast start under Napier in Week 1 by upsetting eventual Pac-12 champion Utah 29-26, but later struggled to a 3-5 record in conference play.

“I know we didn’t win as many games, but there’s something to be said for the progress they made as people and the character of the group, and certainly the type of team they were,” Napier said in his postgame news conference after a 45-38 loss to Florida State in the regular-season nale. “I would hope that those are trademarks of Gator football going forward, and hopefully we can come out on the other end a little more in the future.”

Oregon State was competitive in every game this season except a blowout 42-16 loss to Utah a month after Florida knocked o the Utes. That result alone should be enough for the Beavers to heed Smith’s words and not take the Gators lightly, despite the latter’s diminished roster.

■ Last Week: Rams 17, Raiders 16 The Raiders ruined their three-game win streak by getting back to their old ways and crumbling late to lose in an inexcusable fashion. They blew their fourth double-digit lead of the season at SoFi Stadium in LA, and this one was probably the worst of all. Las Vegas had a 16-3 lead midway through the fourth quarter before allowing Rams quarterback Baker Mayfield, who joined the team two days earlier via waiver claim after being cut by the Carolina Panthers, to guide back-to-back touchdown drives. Both were heavily assisted by penalties; it appeared the Raiders had the Rams stopped multiple times before drawing flags. The game-winning score came with 10 seconds left, when Mayfield connected with Van Je erson for a 23-yard touchdown to give the Rams their first lead of the game.

■ This Week: Patriots (6-6) at Raiders (5-8) When: Sunday, December 18, 1:05 p.m. Where: Allegiant Stadium TV & Radio: FOX 5 & 920 AM/92.3 FM Betting line: Pick’em, over/under 44.5

victory over Florida would mean. “Overall,

“It will add to the momentum, the exposure of the program,” Smith said of what a victory over Florida would mean. “Overall, we want to nish and send these seniors o the right way. It would mean a lot.”

■ Matchup: Raiders first-year coach Josh McDaniels and a handful of players and sta members face o against their former club for the first time in the regular season. These teams met in the preseason at Allegiant Stadium, with the Raiders winning 23-6, and for a pair of joint practices where Las Vegas appeared to get the best of the full-team scrimmage portions. But the Raiders haven’t delivered on the promise they showed in training camp through the preseason, largely because McDaniels has seemed overmatched and overly conservative in his first head-coaching job in more than a decade. McDaniels’ mentor, Bill Belichick, should give the Patriots a distinct advantage on the sideline. The visitors will also have a big edge on defense, where they field one of the NFL’s top-ranked units.

■ Raider to Watch: Wide receiver Davante Adams Las Vegas only threw to Adams seven times in the loss to LA, with the All-Pro receiver catching three of those attempts for 71 yards. He rushed out of the Raiders’ locker room before speaking to reporters, similar to how he’s responded angrily after other games this season when McDaniels has inexplicably minimized him in the game plan. In the past, the Raiders have usually made up for it in the next game by throwing to Adams early and often. It would certainly seem to be in their best interest; Adams sits near the top of the league with 1,247 receiving yards and 12 touchdowns. The Patriots have one of the league’s best pass defenses, and it typically takes a special receiver like Adams to crack it.

–Case Keefer

Oregon State linebacker Jack Colletto (top) and Florida running back Montrell Johnson (AP Photo/ Photo Illustration)

Rams quarterback Baker Mayfield throws a pass during a 17-16 win against the Raiders December 8 at SoFi Stadium (AP Photo)

AS LEGAL SPORTS BETTING SPREADS ACROSS THE NATION, NEVADA MUST KEEP EVOLVING

BY BRYAN HORWATH VEGAS INC STAFF

With 2023 just weeks away, Nevada’s gaming attorneys are gearing up for another year of change within an ever-evolving industry.

Scott Scherer, a gaming attorney with Brownstein Hyatt Farber Schreck and a former member of the Nevada Gaming Control Board, said the continued spread of legalized sports betting outside of Nevada will continue to reshape the overall industry.

That’s just one area he and other local gaming attorneys will keep an eye on in 2023.

Though the number will likely change again soon, 35 states, along with the District of Columbia, have passed laws to allow for sports betting.

“Legal sports betting has spread rapidly throughout the United States,” Scherer said. “One might say that this trend is not going to have an impact on Las Vegas, but there are a number of changes that will become more apparent in the new year.”

Scherer said a trend likely to continue is the spread of sports betting advertising.

Whether it be movie star Jamie Foxx starring in BetMGM television and online commercials or Peyton and Eli Manning pitching Caesars Sportsbook offerings, consumers are being peppered with sports betting ads.

Contrary to what some industry watchers feared years ago, however, the rise in popularity of sports betting elsewhere does not seem to be hurting business in Las Vegas.

In October, Nevada sportsbooks won just under $57 million, up nearly 18%

from the same month in 2021, according to state gaming officials.

During that month, 67% of all sportsbook wagers in the state were made on mobile devices, another trend to track as consumers shift their habits based on available technologies.

Overall, there’s been a clear shift in recent years in how the public and sports leagues think about sports betting. In short, it’s much more accepted now.

“We have seen a huge increase in sportsbook advertising on national television and sponsorships with sports teams and sports leagues,” Scherer said. “After fighting the gaming industry for years, the legalization of sports betting across the country has led many sports leagues to drop their opposition and partner

with the industry.”

As sports betting becomes the norm in the U.S. instead of the exception, it’s likely that more European companies will want to do business in the states, Scherer said.

“When Nevada was the only state with legal sports betting, most European companies didn’t see sufficient benefit to enter the U.S. market,” he said. “Many of those companies now see opportunities here. A lot of new competitors are beginning operations and introducing new technologies in other states. Those that are successful will catch the attention of Nevada operators and will be encouraged to seek licensing and approval of their technology in Nevada.”

Scherer said it’s likely new cashless technologies and innovations will

continue to surface in the gaming industry, a trend in recent years.

“A number of companies are introducing convenient, cashless technologies that are common in other industries,” Scherer said. “Over time, those companies are demonstrating to regulators that their technologies are secure, reliable and accountable. In 2023, we will see these payment technologies continue to expand, providing more convenience for customers.”

Dennis Gutwald, another longtime Las Vegas gaming attorney, said he expects many of the gaming industry and gaming law trends in 2023 to be similar to what was seen this year.

“I do think it’s notable that from the COVID-19 shutdown [in 2020] through today, gaming just keeps going full blast,” said Gutwald, a partner at McDonald Carano. “As far as evolution, I don’t think it was a super exciting year for gaming.”

One area that Gutwald thinks could evolve soon is the realm of online gaming in Nevada.

As of now, the only legal online gaming allowed in the state is poker. As other states and jurisdictions around the country make moves toward online gaming, Gutwald wondered whether lawmakers here would make changes to keep pace.

“Nevada prides itself on being the gold standard in gaming, but we have lagged behind the other jurisdictions in online gaming,” he said. “At some point, Nevada’s Legislature is going to have to decide if it wants to offer other forms of gaming, just to keep up.”

The late Sheldon Adelson, founder of the Las Vegas Sands Corp., was for years a staunch opponent of online gaming in nearly every form, Gutwald said.

But, following Adelson’s death in 2021, “It’s conceivable that something could happen,” Gutwald said. “What makes that hard is that our Legislature meets only once every two years. When they meet, it moves fast, so you really have to have a plan.”

Attorney Scott Scherer at the law offices of Brownstein Hyatt Farber Schreck (Steve Marcus/Staff)

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Tow truck drivers ... recommend an attorney to a victim, often saying they know someone at the office. They make it seem like it’s a personal recommendation by someone who cares. In reality, thousands of dollars exchange hands for such recommendations.”

Q+A: MATTHEW HOFFMANN

PERSONAL INJURY ATTORNEY OFFERS ADVICE TO GUARD AGAINST ILLEGAL PRACTICES BY UNETHICAL LAWYERS PREYING ON ACCIDENT VICTIMS

BY VEGAS INC STAFF

Apartner at the Battle Born Injury Lawyers firm, attorney Matthew Hoffmann has been practicing law in Las Vegas for nearly two decades.

Naturally, he keeps up with the latest trends in the law profession.

Lately, Hoffmann has been giving thought to “capping,” which is generally known in the industry as the unethical—and illegal—practice of referring attorneys, often at the scene of an auto crash.

As Hoffmann notes, the Las Vegas Valley tends to have its fair share of traffic crashes, partly because of all the tourists in the area and the fact that Southern Nevada is a growing region, which means there are always a lot of new drivers around.

According to data from the Nevada Office of Traffic Safety, over 1,000 deadly vehicle crashes occurred in Clark County from 2017 through 2021, and that doesn’t include all the crashes during that period that didn’t result in one or more deaths.

Vegas Inc recently asked some questions of Hoffmann that centered on the topic of capping, but delved into other issues as well. Following is our interview.

Tell us about yourself and your law experience.

I’ve been a licensed attorney in Las Vegas since 2004. I moved here after graduating law school in my home

state of North Dakota. I’ve spent my entire career practicing personal injury law, starting as an insurance defense attorney for my first four years. I now exclusively practice plaintiff’s personal injury.

What are the most common personal injury cases you work on?

The most common personal injury cases involve automobile accidents. When you have tourists, locals and recent transplants from all over the world driving vehicles on surface streets with 45 mph speed limits, it becomes a mathematical certainty that collisions will happen. People, of course, will be injured. We also receive many inquiries regarding trips, slips and falls at various businesses, including at Strip properties.

Another common call we get is regarding medical malpractice. Due to changes made to the law in 2004, such cases are incredibly difficult to resolve. Very few law firms will take such cases, so we get a huge number of inquiries. Unfortunately, we must be extremely selective in which cases we can take.

What’s a big personal injury lawyer issue that you see in Las Vegas?

My top three issues with personal injury lawyers are failure to communicate with clients, lawyers taking quick and easy settlements—taking their full fee, and then leaving the client with little to nothing in their pocket—and capping. That’s where lawyers pay people to recommend injury victims to their office, sometimes

at the scene of an accident.

Tell us more about capping.

The most egregious capping happens at the scene of a crash. Sometimes, someone will show up to the scene with what appears to be a business card and offer to help a victim. I’ve heard of Uber and Lyft drivers carrying scanners and driving to accident scenes to make attorney recommendations.

The most well-known capping scheme is where tow truck drivers who respond to major accidents recommend an attorney to a victim, often saying they know someone at the office. They make it seem like it’s a personal recommendation by someone who cares. In reality, thousands of dollars exchange hands for such recommendations.

So, what happens if a person is a victim of a capping scheme? Do victims have rights?

Most people, including lawyers, don’t know that capping at the scene of a crash is illegal. It’s not just unethical, it’s a crime. [Nevada law] states that it’s a misdemeanor for both the person making the referral and the lawyer or law firm paying for the referral.

If this happens to you, the remedy is that you can sue your lawyer to get all of the attorney’s fees and costs collected on the case back in your pocket. That’s if the case has already settled. If the case is still active, you can void the contract and

go somewhere else without owing the attorney anything.

What’s the best way for people to protect themselves from capping?

The best way is to not accept a referral from someone you don’t know. Do not hire that attorney. Thank them for the referral, get their information if possible, and then hire anyone else.

When should a person think about hiring a personal injury attorney?

I might sound self-serving, but my recommendation is that injury victims consult with an attorney as soon as possible. If it’s a car accident we’re talking about, I recommend calling an attorney right from the scene. If someone is hit by a company vehicle, a representative from the company will often come right to the scene, and there’s no reason accident victims should not also have access to professional advice. I’ve spoken with many clients who call from the scene, and I advise them what to do in order to ensure the person responsible does not change their story and escape liability.

How should a person go about choosing a personal injury lawyer?

Look for experience and credibility. I recommend looking an attorney up at Martindale.com (an attorney database and rating service). You can see if they have been rated by their peers and judges. Many awards can be purchased, but an “AV” rating from Martindale is an earned award.

VegasInc Notes

Four Valley Health System hospitals received an “A” Hospital Safety Grade from the Leapfrog Group Summerlin Hospital Medical Center and Valley Hospital Medical Center each earned their first “A” grades; Desert Springs Hospital Medical Center earned its second consecutive; and Henderson Hospital earned its ninth consecutive. The Leapfrog Group is an independent national watchdog organization that assigns letter grades to general hospitals based on ability to prevent medical errors and harm to patients.

Nevada Donor Network Foundation announced its newest board members: Gordon Prouty, vice president of public relations and community a airs at Westgate Resort & Casino; Karla Perez, regional vice president for the Western Region of Universal Health Services; Damon Schilling, manager of public a airs for AMR / MedicWest Las Vegas and Global Medical Response’s Southwest Region;

and Michael Young, director and medical property adviser at IREPLV

Viticus Group, a provider of continuing education for veterinary and medical health care professionals worldwide, announced its 2023 Veterinary Academy lineup, consisting of year-round veterinary health education programs and hands-on laboratory training held at its two campuses in Las Vegas. Based on participant feedback, new courses added include dermatology, gastrointestinal endoscopy, advanced veterinary technician education and more.

Southwest Medical added a new health care provider to further meet the health and wellness needs of our community. Jennifer Leake, APRN, joins Southwest Medical’s Eastern Healthcare Center location (8655 S. Eastern Ave.), specializing in palliative care.

Tyre Gray, president and CEO of the Nevada Mining Association, has joined the advisory board at Nevada State Bank. Gray will provide insight and experience from the perspective of one of Nevada’s largest industries to ensure the bank continues to understand and serve the financial needs of the local community. Gray joins chairman Dallas Haun, Jeremy Aguero, Dr. Hugh Bassewitz, David Ezra, Karla Perez, Harris H. Simmons, and Thomas

the board. In 2019, Gray became the first African American to head a major trade association in Nevada.

Clark County Commissioner Marilyn Kirkpatrick is joining a select group of elected o cials as part of the National Association of Counties’ County O cials advancing Racial Equity in Justice Network for their commitment to identifying and eliminating racial and ethnic disparities in the local criminal legal system.

Kingsbarn Realty Capital’s alternative asset management subsidiary, Kingsbarn Capital Management, appointed Jim Fowler as its chief investment o cer. Fowler brings more than 20 years of experience in the private and public debt and equity capital markets. He will manage two investment funds while also advising on other firm asset management activities.

Paul Sallach, president and founder of All In Aviation, was selected as an honorary commander of the U.S. Air Force, and subsequently earned the 2022 Young Alumni Achievement Award from his alma mater, the University of North Dakota. The goal of the Nellis Air Force Base Honorary Commander program is to engage, educate and empower local, regional and national-level community leaders to be advocates for the Air Force, airmen and their families. Participants are selected for their position or influence in the community and their ability to have a positive impact on public support for the Air Force and Nellis missions.

A. Thomas on

Gray

Schilling

Young

Prouty

Perez

Kirkpatrick

Fowler

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