January 2013 Las Vegas Food & Beverage Professional

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US $3.95

The Value of Vibe.

Is your venue VIP worthy?

See story on page 16

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Issue 1 Volume 13

Las V egas Dining Tours Las Vegas Dining at its Finest

Culinary Dining Tours of Las Vegas on the Strip presented by The Las Vegas Food & Beverage Professional • Dine at 4-5 different specialty restaurants on one visit • Experience some of the best culinary dishes in Las Vegas • Take the guessing out of “Where to eat?” and no waiting in lines • Specialty cocktails - selected wines and beverages are all included • Perfect for visitors & locals looking for unique dining experiences • Great for convention-goers and spouses - three tours per day • Excellent for company dining tour and team-building experience

Restaurants you may visit depending on the day and time include: SushiSamba • Valentino • Delmonico • Aquanox • Public House Lagasse’s Table 10 • First Food & Bar • Double Helix

Las Vegas Dining Tours visit 4-5 restaurants per tour Luncheon Dining Tour 11am - 2pm Mid-day Dining Tour 2pm - 5pm Dinner Dining Tour 5pm - 8pm NOTE: Guests must be 21 or older - sorry, no children or pets due to restaurant policies. Tours limited to 20 guests per tour with average tours of 10-12 guests. Dining tour prices from $150/pp are all-inclusive including tax and tips. Custom & private gourmet tours available on request.

Contact: The Las Vegas Food & Beverage Professional Dining Tours Scott & Elaine Harris - 702-812-0346 diningtours@lvfnb.com www.lvfnb.com/diningtours

January 2013

CONTENTS

8

Cover

FEATURES OUR JANUARY COVER FEATURE IS DEDICATED TO SOUND-STAGESYSTEMS, a hi-tech company designing-planning-installingservicing nightclubs, restaurants and other venues with stateof-the-art sound and lighting systems. Not new to Las Vegas, Sound-Stage-Systems will also be featured at the upcoming Bar & Nightclub Show here in Las Vegas in March.

Full story on page 16

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13

Back Cover

ASK DOCTOR SAKE is a very informative and interesting monthly column by Doctor Mike Masuyama, who has many years of experience in the sake industry here in the US as well as Japan.

Beverage professionals who deal with sake will gain a unique knowledge of sake and its presentation to guests. Feel free to send us your sake questions for Doctor Sake for a professional answer your guests will appreciate.

CATERSOURCE RETURNS TO LAS VEGAS IN MARCH once again this year, and according to Catersource Headquarters, is even bigger and better this year. As the largest catering event in the country, Catersource is an event you don’t want to miss, so register now and save the dates. The ACF Chefs Challenge will also take place during Catersource. Look for LVFNB Pro at Booth #2824 at the Catersource Show.

TIME IS TICKING FOR YOUR NUTELLA RECIPES to be submitted

by February 15th where you could win part of the $6,000 in prize money, but you can’t win if you don’t send in your recipe. Winners will be featured on The Las Vegas Food & Beverage Professional cover in March, so get those recipes in NOW!

Page 4 Hot Off the Grill!

Page 5 Ask Doctor Sake Page 6 HR Insights

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Page 15 Catersource Conference & Tradeshow

Page 7 Wine Talk

Page 16 Cover Feature: Sound Stage Systems

Page 8 Honey Salt Restores a Feeling of Community

Page 18 IFSEA Board Dinner/ Meeting

Page 23 Chandra’s Latenight Picks Industry Nights Page 24 What’s Cooking?

Page 25 Gordon Ramsay Pub and Grill

Grimaldi’s Restaurant Visit

Page 26 America’s First Green Dining Destination™ is…

SWS Customer Appreciation Event

Page 29 Kelly’s Page 30 F&B Associations

Page 12 Brett’s Vegas View

Page 19 JW Marriott Summerlin Launches ‘First Sunday’ Brunch Series

Page 13 Eating Las Vegas 2013

Page 21 Niigata Sake Festival

Page 9 What’s Brewing?

Page 10 Food for Thought Page 11 Elevage Brings Wine Education

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Page 13 SWS Hurricane Sandy Relief Event

Page 31 Advertiser Index Events

January 2013 I The Las Vegas Food & Beverage Professional 3

The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com

HOT OFF THE GRILL!

January 2013 Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

For any questions, comments or advertising inquiries please email mike@lvfnb.com

Bob Barnes Editorial Director

THE LVF&B DECEMBER ISSUE COVER FEATURED ELV-Eating Las Vegas 2013 and three of the best known food writers in town. Celebrating their successful book launch at Rao’s Restaurant are Editorial Director Bob Barnes, Creative Director Juanita Aiello and Editor-in-Chief Mike Fryer enjoying the celebration with fellow food & beverage professionals highlighted as “The 50 Essential Restaurants” in Las Vegas.

bob@lvfnb.com

Juanita Aiello Creative Director juanita@lvfnb.com

@lvfnb

EATING LAS VEGAS LAUNCHED THEIR 2013 ISSUE recently at RAO’s Restaurant in Caesars Palace.

Attending the event included TV food personality Guy Fieri, who also happens to be a UNLV graduate who returns to Las Vegas regularly.

SOUTHERN WINE & SPIRITS held its annual holiday season customer appreciation event at its Jones facility with a record attendance from food & beverage professionals throughout the Las Vegas restaurant scene. Super hosts at SWS pictured here are General Marketing Event Manager Michael Severino and Event Coordinator Shaina Graham.

The Las Vegas Food & Beverage Professional

The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!

NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Journalist Chef Jet

Journalist Juanita Fryer

Journalist Jackie Brett

Journalist Shelley Stepanek

Journalist Les Kincaid

Journalists Scott & Elaine Harris

Journalist Mitchell Wilburn

Journalist Beth Ellyn Rosenthal

Journalist Kim Trevino

Journalist K. Mike Masuyama Ph.D. “Dr. Sake”

Journalist Chandra Paige

Spirits Editor Adam Carmer

Journalist Charlotte Maher

Journalists Lucille Thaler & Tony Zanoff

Journalist Linda Bernstein

Journalist Michael Oshman

Journalist Alice Swift

Journalist & Photographer Ben Brown

Journalist Kellan Bartosch

Photographer Jessica Kuiper

Photographer Bill Bokelmann

Photographer Rose Powell-Carver

Photographer Shanna Magnuson

4 The Las Vegas Food & Beverage Professional I January 2013

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ASK DOCTOR SAKE‌

By K. Mike Masuyama Ph.D.

When looking for sake at the store or on a menu, I see some prices that are very high and some very reasonable. What makes the cost so different and why? What should I be looking for when selecting sake?

Mike Masuyama is a bi-cultural science-technology-business consultant.

He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake and food areas both in Japan and the US., and has published several books and dozens of articles.

Price is a sum of costs and margins of manufacturing-QC, logistics and marketing-sales and also regulatory expenses. Firstly, in manufacturing sake, raw materials such as rice, Koji, yeast and water are processed by specifications of intended finished products. For an example of rice, a specific variety of sake rice goes through a grain mill for polishing, a washer for cleaning and a steamer for starch gelatinization. Water, boiler, equipment, machinery, energy (electric or oil) and labor are all needed with management in a production facility. Thus, manufacturing costs vary primarily with raw materials grades and process-QC details. Generally speaking, the more sake crafted with selected raw materials, tradition and time, the higher the product costs. It is also an economic rule the smaller quantity produced, the higher product costs. And, US Dollar-Japanese Yen exchange rates affect import sake price.

Secondly, sake moves from a brewery to consumers by logistic means. For export from Japan and import into the US, sake moves usually by ocean freight, which is cleared at customs. Thus, logistics requires expenses of shipping, warehousing and management. No

wonder sake made in California has less logistic expenses. Such logistic expenses are well fixed but often affected by energy-oil price nowadays.

Thirdly, sake cannot be sold as it sits in a restaurant refrigerator or on a retail store shelf. Marketing implements brand recognition, tasting and sales promotion. Restaurants or retail stores need good sales personnel with information and education-training to maximize sales.

In addition, alcohol beverages are under strict controls of the federal government for labels, import, interstate commerce and state (occasionally local) offices for sales. Sake must pay alcohol taxes at the federal and state levels also. We drink tax in sake.

All costs and charges are added up to be commonly, approximately two-thirds of the retail price. The remaining one-third may be socalled margins. They are not undue profit but they are justifiable to keep business going legally for satisfactory services to clients.

In some restaurants, the margin is more than the one for general retailers or restaurants, which reflects high-end settings and needed expenditures. Accordingly, price is the total of all these matters from manufacturing to sales.

In selecting sake, you had better have ideas of what occasion or reason to try sake, what kind of food you are going to eat, what is the season you are in, what budget you have, who pays the bill, etc. You need to pay a good price for celebrating an anniversary with your wife. Hot sake may be a better choice in cold weather and/or with heavy, fatty food. A cold dry sake may be excellent with seafood. A cold sweet sake may be refreshing after a long hard working day.

What you anticipate is satisfaction at the price you pay. Consumers need knowledge of sake with appropriate criteria and the sake industry needs disseminating sake information and sales educationtraining just like wine has gone through.

Kanpai or Cheers.

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January 2013 I The Las Vegas Food & Beverage Professional 5

HUMAN RESOURCES INSIGHTS

Encouraging Creativity at Work

By Linda Westcott-Bernstein

Linda Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees.

Linda has written a self-help book entitled “It All Comes Down to WE!” which offers guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on Amazon or Google books.

Phone:

702-326-4040

Email: LindaBernstein@cox.net

Booksite: ItAllComesDowntoWE.com

Creativity has value at work.

Businesses that want to succeed must be constantly re-creating themselves and evaluating what it takes to keep their customers returning. It’s not always about price. It’s really about how we present to the public the value of our goods. That is the true meaning of marketing. And relationship marketing is always in the hands of our employees. The way in which they creatively interact with our customers determines the experience for that person. That’s where an environment of encouragement and creativity can have a real payoff.

“A business does not have the capacity for imagination, people have it. The only real concept that a business can capitalize on is their belief in the value of their intellectual human capital.”

—Anonymous In my opinion, the best investment you can make in your business is training on the value of creativity

HR

Question of the Month

and relationship marketing with your customers. If your customers have a good experience, feel appreciated and valued, they are more likely to tell others about their experience. Those experiences determine the perception of your customers and therefore of your business.

So, how can you best encourage creativity at work? You have to start by showing creativity. You must have a sense of humor, sincerity and originality. You must let yourself think outside the box and then encourage your employees to do the same. Of course, these ideas I am sharing are meant to be kept within the guidelines of the type of business that you run.

In other words, if you run a mortuary, you do not want to encourage staff to tell jokes with your guests during a burial ceremony. But, instead, you would encourage staff to think of ways that they can better meet the needs of a grieving guest, for example.

Then, to attain more creativity in your employees at work, you must give them the leeway to be themselves (within limitations). Ask for their ideas, loosen the reins, and let the free flow of ideas run. If you have a friendly, outgoing employee, let them be that way with your guests. Watch and listen, but allow the natural characteristics of this employee come through with each guest. It changes the experience for that guest. It makes the encounter experiential and memorable. This is what I mean by encouraging creativity!

In closing, I have a quote that I found on intellectual capital, that I want to share with you. Be receptive, be spontaneous, and most of all, think creatively! Best wishes for the new year!

“Did you realize that approximately 42% of the average company’s intellectual capital exists only within its employees’ heads?” — Thomas Brailsford

Next month’s topic: Workplace Wellness Do you have programs that encourage wellness at your workplace? If so, please share how you do that and then give examples. Share your opinion or a situation.

(Send to LindaBernstein@cox.net) (Responses for next month’s column earn a copy of my book (see left). Be sure to include your mailing address when sending useful responses.)

Let’s Get Together at BJ’s!

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Wine Talk with Alice Swift

By Alice Swift Alice is teaching as an adjunct instructor in wine education at UNLV’s William F. Harrah College of Hotel Administration, while working as an Instructional Designer in the Office of Online Education. Follow her new blog site at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. alice.swift@unlv.edu

Merry Christmas and Happy New Year from Taiwan! philosophy is expressed by encouraging and aiding people of all ages to educate themselves about their ethnic background and cultural history, and use that as a foundation to discover their true passion. This is heavily emphasized in his series of books, which are very influential and motivational, telling a different story each time, each with a specific goal and message in mind.

Although I have been to my native country of Taiwan many times, this is the first time I was able to truly experience the island from a tourist’s perspective being introduced to the culture and history of Taiwan. In the midst of chronicling my trip and all the food and beverage related experiences, I also had the fortune of introducing my husband to one of Taiwan’s most influential people from the hospitality industry. Mr. Stanley Yen is the president of Landis Hotels and Resorts, and has just released his 7th book. We had a familystyle dinner made up of modernized twists to traditional Taiwanese cuisine, with both his and my family at the original Landis Hotel Taipei, which has been open for over 3 decades. Many well-known people have visited this timeless hotel, such as Pavarotti, and George Lucas.

Yen began his career as a messenger for American Express, and quickly moved up from there to become the general manager for the Taiwan branch. From there he transitioned into the hospitality field and has resided here ever since. His first book, titled From Messenger to Manager, has sold more than 600,000 copies, and is about moving up the chain and life lessons in management. Yen is considered a great businessman, hospitality professional, and yet still makes time to stay involved in the community, participating in several organizations and foundations. From our conversation, I learned that his personal

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Yen highly recommended that we visit the Taitung City, in south east Taiwan, where he had a great influence in helping to shape the cultural tourism and build awareness of the region. The similarity between Hawaii’s Polynesian and Taitung’s culture and spirit is uncanny, where family heritage and culture, honor, and respect are highly regarded. We were able to experience a little of the Punan tribe’s customs and dance while there, as well as the traditional food and drink, sweet rice wine.

Well-renowned artists such as wood sculptor Rahic-Talif and artist Paul Chiang all reside in this coastal Taitung region due to the relaxing lifestyle undisturbed connection to the elements. Our tour was arranged by Mr. Stanley Yen, through the Taiwan Cultural Alliance Foundation (www.alliance.org.tw), whose goal is to help bring awareness to Taiwan’s rich cultural heritage, and to help support and districts by bringing the tourism and education of people to their culture, as well as educating the natives of the region with practical skills to utilize in the workforce. Photos are worth more than my words, so this month I will chronicle my food, beverage, and cultural journey beginning with the Landis Hotel Taipei towards the northern end of Taiwan, to Taitung in the Southeastern end of the island, and ending finally at the National Kaohsiung University of Hospitality and Tourism. Should you ever receive the opportunity to visit, I would highly recommend traveling the regions. It is truly is an unforgettable experience into the culture and history of this quaint region.

January 2013 I The Las Vegas Food & Beverage Professional 7

Honey Salt Restores a Feeling of Community Back to Dining in Summerlin At the end of October we stated, “We will be running, not walking, to Honey Salt very soon and will bring you inside Honey Salt for a taste by taste sip by sip report from what promises to be a wonderful dining experience.” And that we did on multiple occasions.

This newest venue in the heart of Summerlin was badly needed, having lost two longtime, iconic local restaurants that were literally “home” for many, due to the downturn in the economy. Honey Salt is the first independent venture from visionaries Elizabeth Blau and Chef Kim Canteenwalla. It is inspired by their love for entertaining at their home.

From the time you first walk through the doorway you feel at home. The homey atmosphere starts with the design of the décor to the handpicked farm-to-table inspired menu.

Elizabeth stated, “Honey Salt is inspired by the food we love to serve at home and the friends we love to share it with. It’s meant to be a social affair with a focus on community, creativity and comfort.” She could not have been more right! Whether you take a seat at the bar or are seated at a table you feel part of the restaurant and the community that is dining with smiles on their faces.

In many restaurants if you want to speak with the chef you may ask your server if he or she could spare a moment to come tableside. That is not the case at Honey Salt. The centerpiece of the venue is the expedite station placed right in front of the kitchen, where Chef Kim Canteenwalla touches every dish that comes to the window with his final touches of culinary artistry. On every occasion we have visited, without fail, Chef Kim and Elizabeth could be seen visiting every table and the bar greeting their guests and making sure their dishes are to the guests’ liking.

Honey Salt is also known for some very delightful specialty cocktails created by this duo of culinary legends. Elizabeth created the “Sweeter than Honey” cocktails. We enjoyed “The Lady Blau Sparkle,” which features Charbay blood orange, Chandon and bitters soaked sugar, and then moved over to Kim’s “Salt of the Earth” creations.

We highly recommend the “Salty Son of a Gun,” which is a lovely blend of Sazerac Rye, Laird’s Apple Jack, dark ale and smoked sea salt. Another great selection is “The Midnight Rambler” with Bulleit Bourbon, Angostura bitters and maple syrup! The beer list features pints and bottles of some fantastic microbrews. The wine list offers wines by the glass, carafe and bottles from around the world.

Chef Kim is known for using his international background and his love of simple cooking with layers of fresh flavors. We started with the Turkey Meatballs with Alta Cucina tomatoes, caramelized onions and fresh horseradish adding a special layer of mouthwatering palate pleasing delight.

This dish is so good that we have had it on every visit! Chef Kim’s Burrata, Rosso Bruno & Teardrop Tomatoes is a great start to your Honey Salt experience. If you are in the mood for a sandwich, the Biloxi Buttermilk Fried Chicken with creamy slaw, Durkee’s dressing and chopped salad on a fresh brioche roll will satisfy your craving.

On the dinner menu we could not get enough of the spicy Yellowtail Crudo

8 The Las Vegas Food & Beverage Professional I January 2013

with Peruvian salsa, shaved jicama & radish, pickled cilantro and puffed rice. The lunch and dinner menu both feature Paleta Iberico Ham with succulent young Manchego, grilled asparagus and Marcona Almonds finished off with Minus 8 Vinegar. One of the family favorites, Carmelized Sea Scallops with charred cauliflower, vanilla bean cauliflower puree and truffle sauce will please everyone at the table.

Honey Salt offers burgers, filet mignon, Scottish salmon, roast swordfish and many other tasty delights, including several unique salads that show off the farm-to-table passion of Chef Kim and Elizabeth.

No matter what you may be in the mood for, Honey Salt has it for lunch or dinner. You will not be disappointed and will find what you are craving any time of day. Summerlin once again has its homey, friendly, community driven, neighborhood, locally-owned restaurant back! As we said months ago, RUN don’t walk to Honey Salt and enjoy!

By Elaine & Scott Harris

Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist.

Scott Harris, sommelier, President of Vino Las Vegas LLC and a staff journalist for The Cuisineist.

Email: Cuisineist@gmail.com Website: http://CUISINEIST.com

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what’s

By Bob Barnes

BREWING?

Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries.

Email: bob@lvfnb.com

than the LightSwitch, but still on the lighter side. As for the soup, it was like drinking a spicy enchilada, which fortunately the Blonde in our glass came to the rescue to put out the fire.

BJ’s Beer Dinner

The Henderson BJ’s Restaurant & Brewhouse had its usual full house turnout for its beer dinner on November 27. The dinner was less than a week after Thanksgiving, but the fivecourse pairing menu proved to be a welcome departure from the turkey and stuffing we had just filled up on. BJ’s GM Dave Martin prefaced each course with interesting info on each beer we would be enjoying. Now with two dinners under his belt, it’s evident Dave is an excellent speaker, easy to listen to and a very congenial and enthusiastic host.

What was special about this dinner, is that unlike most BJ’s beer dinners, this one was comprised completely of BJ’s brews. Our welcome beer was BJ’s LightSwitch Lager, which Dave informed us “contains no rice or corn, but is bolstered with just enough flavor through the secret weapon of malt.”

The first course was Chicken Tortilla Soup paired with BJ’s Brewhouse Blonde, a beer that is a hybrid of an ale and lager (fermented with a lager yeast at 60 degrees), with a fruitier finish

Course #2 was BJ’s Brewhouse Blonde Shrimp, a dish battered in the previous beer, matched with Camaraderie Ale. This special creation was a collaboration with the Bavik brewery, and is the result of the second year of Bavik’s partnership with BJ’s, the first that the renowned Belgian brewery had ever entered into. The base is a sour pale ale with ample hops added (something the Belgians are not keen on doing). It was sour up front, with a sweet finish which had a cutting effect on the oil in the fried shrimp.

Next we were poured Jeremiah’s Red, which Dave noted is BJ’s #1 seller and is named after Jerry Hennessey, one of the founders of BJ’s.

Dave described this beer “as dark as it is a very comfortable beer,” and it was bold enough to stand up to the bleu cheese and steak in the Black and Bleu Flatbread it was poured alongside.

These dinners always feature what’s tagged a Palate Cleanser, but I refuse to call it that, for in my experience they’ve always been rather big beers bursting with flavors that do anything but cleanse your palate. So, I have dubbed them intermission beers. In this case we were treated to a HopStorm IPA and a Hoppy Buffalo-a blend of HopStorm and Tatonka Stout. Dave prefaced his description of the HopStorm by asking for a show of hands of how many of us were hopheads, which was appropriate as this beer is comprised of six hops-Galina, Cascade, Glacier, Palisade, Columbus and Summit. Dave added a personal touch in relating the origin of the India Pale Ale style, saying, “Hops are a natural preservative that helped keep the beer from spoiling during the months-long voyage.

I’ve been at the Cape of Good Hope (the most southwestern point of the African continent) and realized how long the voyage to India was.”

The finale was a Raspberry White Chocolate Almond Pizookie® with a choice of three beverages---Beer Burst Cider, Tatonka Stout or Buffalo Bite (the cider mixed with the stout), offering us a chance to match the sweetness of the dessert with liquid sweetness.

As always, the price for this feast was a mere $30, and we were gifted with a nice Belgianstyle tulip glass with Camaraderie etched on the side. Dave ended the night with class, bringing out his kitchen staff and servers, who received a thunderous applause of appreciation. BJ’s next beer dinner will spotlight English Ales, and will occur the week of Feb. 25. Contact your favorite BJ’s location for the date of its dinner.

Beer Spotlight

As our weather turns frosty, the spotlight shines on Sam Adams Old Fezziwig Ale, a beer made for winter. Packed with spices including cinnamon, ginger and orange, it will go well with any cookies and sweets left over from the holidays.

The name is taken from the festive Dickens character in “A Christmas Carol,” and festive it is, with roasted caramel and chocolate malts giving it a full body. Brewed since 1995, its part of the brewery’s Winter Sampler Pack and also is available in six-packs.

As always, great beer happens in Vegas!

Photos by Joe Urcioli

We forged ahead with Course #4, which Dave

accurately described as a textbook pairing of the Nutty Brewnette with Top Sirloin and Horseradish Mashed Potatoes, saying, “The roast notes in the Brewnette match up with the char on the grill of the steak.”

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January 2013 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

By Les Kincaid

Toast the Health Benefits in Drinking Wine

Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid

A glass or two of red wine each day may be providing you with more than just a little relaxation. For over 18 years, research has indicated that moderate intake of alcohol improves cardiovascular health. In fact, Harvard researchers included moderate alcohol consumption as one of the “eight proven ways to reduce coronary heart disease risk.”

However, research has suggested that specifically red wine is the most beneficial to your heart health. The cardioprotective effect has been attributed to antioxidants present in the skin and seeds of red grapes.

Scientists believe the antioxidants, called flavonoids, reduce the risk of coronary heart disease in three ways: • By reducing production of low density lipoprotein (LDL)

• By reducing blood clotting. Furthermore, consuming a glass

cholesterol (also known as the “bad” cholesterol. Good

of wine along with a meal may favorably influence your lipid

cholesterol is HDL.).

profiles following that meal.

• By boosting high density lipoprotein (HDL) cholesterol (the good cholesterol).

A five-ounce glass of wine is equivalent to one serving. Men will benefit from consuming one to two servings per day. This is not to say that you should start drinking alcohol if you presently do not.

Occasional or binge drinkers have higher mortality rates than those who drink moderately on a regular basis. In those who consume three or more drinks per day, there is an increased risk for elevated serum triglycerides (fat in the bloodstream). Heavy drinkers are also at risk for malnutrition, as alcohol may substitute for more nutritious foods.

Wine’s benefits for the heart and the prevention of stroke and certain cancers have been relayed by newspapers regularly. A major study last year took a look at the benefits to the heart, and found that wine drinkers are aided by wine.

Wine is a way to relax, socialize and reduce anxiety. Again moderation is the key to how much and when. It does, however, help individuals lose inhibitions, which means reducing fear. Since fear has been known to create additional stress and anxiety, the reduction of it can enhance good health and increase longevity.

Foods taste better with wine, folks say. Some wine advocates stress having the right wine with the right dish. But certain foods, especially fresh food items, the kind that are called best for us by doctors and health scientists, go better with wine. Those who have to restrict diet because of being overweight can have a tasty treat that in moderation can take the place of that chocolate cake more likely to put on the pounds.

Remember Wine Is Food.

10 The Las Vegas Food & Beverage Professional I January 2013

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Elevage Brings Wine Education to Business and Restaurant Industry Professionals

By Ben Brown Benjamin Brown is a food and travel journalist residing in Las Vegas. He writes for Examiner.com as a local food critic, where his love for exercise qualifies an appetite that borders on ‘Man vs. Food.’

Dining and adventuring around the world, Ben is also a contributor for travel blog JohnnyJet.com and Amble Resorts LLC.

Mario Luna is a sommelier with a calling beyond simply knowing everything there is to know about wine. Megan Graham is a hostess and rising actress, her down-to-earth persona perfect for developing a growing business. The two found each other serendipitously, bound together by a mutual love for wine, and more importantly, wine education. Elevage Wine Group is the product of their passions, with the hopes of enlightening restaurant workers and business professionals everywhere on true art of wine tasting.

“Wine all comes down to education,” begins Luna. His deep voice holds a calming undertone, adding to a naturally warm persona that goes hand-in-hand with the sommelier profession.

“Some people are afraid to drink wine because it’s ‘snobbish,’ but there really is no wrong bottle to buy. People want to know more about it.”

Elevage approaches wine tasting with a pleasantly humble perspective. Events are held over lunch or dinner at local restaurants, where guests begin by analyzing and distinguishing 5-6 fine wines poured in front of them. Food is served, and at the end of the meal guests return to their glasses, which have been refilled and switched around.

The group works together to identify each wine through the step-by-step process they learned at the onset.

Luna describes Elevage to reach its guests through ‘intuitive interaction.’ “We get people to draw abilities they didn’t know they had,” he said. His method of breaking down wine for blind tasting—identifying a wine without seeing the label—works beautifully. At least 75 percent of guests at every event thus far have successfully blind-tasted the wines in front of them.

“We’re bringing restaurant and business sectors together,” Luna said to describe his niche market. “These are events for private businesses, restaurant workers...servers who want to be sommeliers, businessmen who want to learn about wine to close a deal.”

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While Luna does a great job explaining how to analyze each wine, Graham fosters humor and friendship among the group at large. Her experience at Mon Ami Gabi allows her to add helpful details to each wine’s explanation, such as ideal food pairings. The dynamic between the two is genuine, personable, and quite complimentary: easy accomplishments given two fun, amiable personalities.

The two initially met as roommates who didn’t see each other beyond the basic “hello” as one of them got home from work. A year and a half after going separate ways, they met again when Megan visited Jaleo. Mario brought up the idea for Elevage.

“Initially I wanted to go into this business myself, but I soon realized I couldn’t do it alone,” he began. “I could have talked to any sommelier, an MBA, anyone. But I don’t know a soul out there that shares my passion for wine like Megan does.”

The two share qualities in their upbringing that fuels their chemistry.

Both hail from

military families and grew up in a travel-heavy environment. Luna was born in Germany, Graham in Italy. Their international experience adds significant insight to the diverse wine list featured at each event.

Elevage is set to expand rapidly in 2013, educating restaurant professionals from across the city to deliver a more holistic customer experience.

“We’re already doing events in California,” said Luna, who got the idea for the business after leading a wine education event in Irvine. “We want to get to the point where we can travel anywhere. I can walk into any restaurant with a wine list and make an event for everyone present to remember.”

With spectacular taste in food and drink alike, the two are well on their way to achieving the dream.

For further inquiries or to reserve for an event, contact Mario Luna at Mario5luna@live.com.

Photos by Ben Brown

The man’s credentials back up his teachings. A server/sommelier at Jaleo, Luna is among just 1200 certified Court of Masters Sommeliers nationwide. and is in the process of attaining the title of Advanced Sommelier. His devotion to wine is matched only by an undying work ethic and an extremely high intelligence quotient.

“This is how you get started [in learning about wine] without killing your pocket,” Graham said. Our event took place at A Thyme for All Seasons, a lovely establishment in Southeast Las Vegas. Five wines and a gourmet meal for $40.

Their 6-course, 7-wine event at DW Bistro in southwest Las Vegas cost $60. Not a bad way to get started indeed.

January 2013 I The Las Vegas Food & Beverage Professional 11

Brett’s BY

NEWS BITES

The Fremont Street Experience will open SlotZilla, a new two-level, $11 million zipline attraction in June 2013. The 11-story slotmachine-themed takeoff platform will make riders “the jackpot” exiting through the coin tray.

Bill’s Gamblin’ Hall & Saloon will close Feb. 4 for remodeling and open with a new name in early 2014.

Scarlet with a speakeasy feel opens this month at the Palms with an elaborate mixology program.

Upscale jewelry boutique Scamp & Scoundrel opened its first Las Vegas location inside the Miracle Mile Shops.

Celebrity hair color expert Kim Vō opened his Las Vegas flagship salon at the Palms.

Treasure Island’s poker room relocated and now occupies the Canter’s Deli space with Little Richie’s Chicago Style Beef & Dogs providing counter food service.

Wayne Newton’s Las Vegas home Casa de Shenandoah will go on the market since plans fell through to make a portion of the property a museum.

Nevada Ballet Theatre’s Black & White Ball will be held Jan. 26 at Bellagio with honoree Mitzi Gaynor.

The new $50 million, 41-acre Wet ‘n’ Wild water park in southwest Las Vegas will open Memorial Day weekend.

ENTERTAINMENT HAPPENINGS

Alternative rock group Linkin Park will perform their only North American show in 2013 at PH Live at Planet Hollywood on Feb. 16.

Australian vocal group Human Nature closed at the Imperial Place where they headlined since 2009 and will begin a new two-year residency at The Venetian starting Jan. 19.

Shania Twain has begun her two-year residency at Caesars Palace with her new show, “Shania: Still the One.” Tim McGraw and Faith Hill are appearing at The Venetian with “Soul2Soul” through April 2013, which marks the first time in six years that they have performed together in the United States.

Guitarist Esteban with violinist daughter Teresa Joy has opened his new fullychoreographed show with costume changes and dance numbers in the Shimmer Cabaret at LVH every Friday and Saturday night for three months.

After four years at Harrah’s, the tribute artist show “Legends in Concert” will begin its third decade on the Strip with a new long-term contract at the Flamingo beginning in February with daily afternoon shows for the first time.

Three former cast mates of “Phantom: The Las Vegas Spectacular” at The Venetian have created “The Phat Pack” show at the Plaza.

Each gentleman starred in major theatrical productions including “Les Miserables” and “Forever Plaid.” Joey Singer, who was with Debbie Reynolds 28 years, provides musical accompaniment.

The “Grand Ole Vegas Revue” at the Plaza was created by performers Jonathan and Marisa Gorst who worked in “Phantom” at The Venetian and features seasoned Broadway and Las Vegas Strip performers. The variety revue is inspired by the early 1900s vaudeville theater.

Roseanne Barr will be performing stand-up at the Tropicana’s Laugh Factory starting Jan. 14 through at least March 3.

NEW DINING SPOTS

Gordon Ramsay Pub & Grill offering an English pub experience at Caesars Palace and Gordon Ramsay BurGR at Planet Hollywood, Ramsay’s first burger experience, opened last month. These eateries follow the opening of Gordon Ramsay Steak at Paris last May. Fú is a new Asian dining destination at the Hard Rock. Las Vegas resident and Executive Chef Ming See Woo and family have been in the Chinese restaurant business in Las Vegas since 1976.

The California-based restaurant Kelly’s Prime Steak and Seafood has opened in the former Ruth’s Chris Steak House on Paradise Road.

The new martini mecca VDKA with more than 150 flavored vodkas has opened adjunct to Andrea’s, the new Asian dining concept in Encore at Wynn and has the city’s only “Shock-A-Vodka” speed draft system.

British crooner Matt Goss with a nine-piece band will continue singing at Caesars Palace in a vintage-like Vegas lounge on Friday and Saturday evenings through March 2013.

12 The Las Vegas Food & Beverage Professional I January 2013

Dos Caminos will open a location in Summerlin’s Canyon Pointe Plaza in early 2013. The Mexican restaurant was formerly at The Palazzo and closed last November. www.lvfnb.com

Eating Las Vegas 2013 - Book Launch Party

Photos by Ben Brown

Southern Wine & Spirits’ Hurricane Sandy Relief Event

Photos coutesy LVCVA

www.lvfnb.com

January 2013 I The Las Vegas Food & Beverage Professional 13

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MAY WE RECOMMEND! Grimaldi’s Pizzeria in Boca Park on the NW side was a pleasant surprise and an excellent addition to my side of town.

A coal brick oven cooks the pizza, and they ship in the coal from the east. Thin crust pizza as you want, pick your own sauces and toppings, a nice antipasto plate and salads, hand-made mozzarella, all to be shared, and great old photos from Brooklyn, Las Vegas and my hometown, San Francisco.

Oh, and did I mention Anchor Steam beer from San Francisco? How can you go wrong!

Photos courtesy Grimaldi’s

www.girmaldispizzeria.com

Southern Wine & Spirits’ Customer Appreciation Event

Photos by Bill Bockelmann

Photos by Mike Fryer

IFSEA Board Dinner/Meeting

18 The Las Vegas Food & Beverage Professional I January 2013

www.lvfnb.com

JW Marriott Summerlin Launches ‘First Sunday’ Brunch Series

Ben Brown

Ceres, the scenic restaurant inside JW Marriott Las Vegas Summerlin, is now providing Las Vegas locals and hotel guests with a classic and classy Sunday brunch outing every first Sunday of the month. The restaurant transforms its eclectic menu into a customary buffet spread featuring fresh and natural ingredients.

The buffet selection presents itself as simple yet refined, highlighting the fresh and direct approach Ceres chefs bring to breakfast cooking. The traditional menu includes pancakes, scrambled eggs, hash browns, bacon, sausage and potatoes O’Brien among other hot dishes, which chefs replace on a consistent basis to ensure freshness.

Cold selections include smoked salmon, as well as meat, cheese and fruit platters.

Guests can also enjoy granola, hot oatmeal and an indulgent pastry selection highlighted by flaky chocolate croissants and decadent brownie muffins. A custom omelet bar and fresh-baked Belgian waffle station rounds out the buffet.

For drinks, Ceres goes the extra step in giving ordinary orders a special touch. Signature teas include organic black tea, tropical green tea, chamomile tea, organic Earl Grey tea, organic spring jasmine tea and organic mint mélange tea. Ceres’ signature Pomegranate Orange Juice gives guests a fresh twist on the breakfast classic and provides a delicious punch of tart flavor.

Champagne, mimosas and generously-poured bloody Marys are also available.

the JW Marriott’s waterfalls and gardens.

Music can get a little loud on the lower level of the restaurant, so those looking for a quieter experience should request a table further from the stage. An elegant bar sits near the buffet for guests to enjoy additional drink options, sports on TV and occasional piano performances in the adjacent foyer.

Price and hours: Bottomless Brunch takes place during the first Sunday of every month. $19.99 for guests with champagne, mimosas and bloody Marys at $5 each. Ceres Restaurant is open for breakfast Monday – Friday from 6 to 11 a.m. and Saturday and Sunday from 6 a.m. to noon.

Contact: Call (702) 869-7381 for more information or visit Ceres at the JW Marriott online. http://www.jwlasvegasresort.com/RestaurantsSummerlin-Nevada/Ceres-50.html

Ceres’ elegant atmosphere enhances the dining experience with a warm, natural vibe. White tablecloths and a spacious arrangement allow for an intimate, friendly feel among each party.

Live jazz sounds from the stage in the front of the restaurant, which gives way to a patio bordering www.lvfnb.com

January 2013 I The Las Vegas Food & Beverage Professional 19

March 16-17 2013

To u r J a p a n w i t h T h e L a s Ve g a s F o o d & B eve r a g e P r o f e s s i o n a l a n d Yo u r Pe r s o n a l G u i d e a n d L o n g -T i m e R e s i d e n t o f J a p a n , M i ke F r ye r Yo u W i l l E x p e r i e n ce J a p a n A s F e w V i s i t o r s Ca n Yo u r p e r s o n a l t o u r i n c l u d e s v i s i t s t o : • Tsukiji Fish Market - the largest in Japan • Ginza - and its underground food markets

• Shinjuku - known for famous food stalls • Massive sake bars - featuring all regional sake

You will travel via bullet train from Tokyo-Niigata Province where you will: Experience the true Japanese countryside, its homes and its Have an exclusive tour of an 11th generation working sake people brewery Be the personal guests of the Niigata Sake Brewers Association

Attend the Niigata Sake Festival-over 100 sake brewers-the largest in Japan

Learn about sake brewing with a tour of the only sake university in Japan

Don’t miss this incredible once in a lifetime personal sake tour of Japan Book early, this exclusive tour is limited to keep it personalized Tour dates: March 12 to 19, 2013 - Wednesday through Wednesday Sake tour to Japan is inclusive of all air fares from LAX to Narita, transportation to and from the airport in Tokyo and to and from Niigata, hotel and inn accommodations and daily breakfasts.

Niigata Sake Festival Niigata sake, nurtured by people and nature in Niigata, is the crystal of the continuing pursuit for ideal sake and the superb environment for sake brewing. Niigata sake is characterized by a superb, “c l e a n - s m o ot h - g ra c i o u s ” taste and pleasant drinking, and is admired by many sake lovers. Niigata sake can be created only when conditions such as climate, rice quality, water quality and brewing technology satisfactorily meet certain criteria.

ENVIRONMENT: The Climate in Niigata, Perfect for Sake Brewing The temperature variation increases between days and nights during summer in Niigata, enabling rice farming to yield good sake rice. In winter, consistent snowfall cleans the atmosphere, stabilizing low temperatures to furnish a good sake brewing environment.

Thus the climate in Niigata is a perfect environment for sake brewing.

RICE: Rice Grown in Fertile Fields Sake rice varieties such as “Gohyukamangoku” or “Koshitanrei” are indispensable sake gemstones or ingredients, and are grown in the fertile fields of the rice heartland, Niigata.

WATER: Clean Water from the Ground Rain or snowfalls in the mountains are filtered through the earth, becoming clean ground and river water. High in quantity and low in mineral content, Niigata water brings out the characteristics of the “clean-smoothgracious” Niigata sake.

PEOPLE & SKILL: Harmonized Craftsmanship and Technology Highly sophisticated sake brewing technology, the result of many years of R&D, harmonizes with traditional skill, sustaining and further fostering Niigata sake. www.lvfnb.com

Niigata Niigata is located in the central area of the Japanese major island of Honshu, about 160 miles (250 km) north of Tokyo or about an hour and a half by bullet train. The area was well developed by the precious metal mining industry in the old days and also by the marine shipping business between Hokkaido, the northern island, and Osaka, the commerce center before it shifted to Tokyo.

Niigata Prefecture is composed of part of Honshu and one of the largest islands in Japan, Sado Island. The area has a long shoreline, flat fields and mountains behind. It has abundant natural beauty and many national parks. It belongs to the climate zone of the Sea of Japan where there are plenty of hot summer days and snowfalls in winter. Its fertile land allows it to be one of the major rice farming areas in Japan, yielding renowned table rice such as “Koshihikari.” The area has been prosperously and culturally developed as a result of the mining industry, the shipping trade and cultural transfer.

The area is in a rare location in Japan to produce natural gas and oil, though their quantities are limited. There has always been high demand for high-quality rice and sake for many years in this area. The climate, rice, water, people and skills of the area have fostered excellent sake. It has led to the promotion of skilled craftsmanship and the pioneering of many important sake brewing advancements. Today Niigata enjoys a great reputation as the sake heartland of Japan.

January 2013 I The Las Vegas Food & Beverage Professional 21

Industry Nightlife

Chandra’s Latenight Picks Celebrity guest picker: Nationally known comedy hypnotist, Anthony Cools

By Chandra Paige Chandra Paige is a PR director for mobiAdzz, and is also an independent marketing and business consultant nationally. She writes about food, nightlife, events and life stories.

Anthony Cools has performed shows all over Las Vegas, including Bally’s and Paris Hotels. It is not a show for the faint of heart, but even the most conservative people are belly laughing throughout the show, watching innocent volunteers willing to be hypnotized and be at his will. Every show is different, and every topic can change, so it is a new show every time you attend. He will travel to do shows in Reno among other places, and is calm, yet hilarious during his show.

We decided to meet at one of his picks for the interview, which was fine by me.

The Martini

1205 South Fort Apache Rd 89117 This is close to Anthony’s home, and of course has a long list of martinis on the menu. Anthony prefers Johnny Walker scotch on the rocks.

The menu is impressive from the appetizers, salads and entrees. He enjoys the flatbread pizzas, and I thought the buffalo mozzarella and tomatoes with basil and balsamic vinegar looked mouth-watering. He chose the fried calamari and the tuna tartar salad with a wasabi drizzle on the plating. They both were delicious and the fried calamari was very lightly breaded, so the true tender taste of calamari shone through. He enjoys The Martini because it is never too loud and conversation can be made without the awkward part of yelling repeatedly, “What was that you said?”

Fleming’s Steakhouse

8721 West Charleston Blvd 89117 A juicy and tender cut of filet mignon for Anthony at this place is his favorite. He likes the atmosphere and their steaks are consistently good with great service. Of course there are other cuts of beef. But this is Anthony Cool, so what he likes in the article is what matters.

Of course, Johnny Walker on the rocks, with his filet.

P.T. Pubs

Locations all over the valley I know, a bit surprising to have as a pick. But he says their bar food is always good and the service is great. Plus, you can watch a game or talk about the game and everyone gets along. Casual background, open 24/7.

Osaka Sushi

4205 West Sahara Ave 89012 Anthony made it very clear that this location is by far the best of the others. Screaming orgasm sushi he loves to order. This is owned by the original and is always fresh. I agree. Many years ago I would frequent this place and tell them what I like and they would invent a sushi roll exactly like I had described. Staff is so pleasant and if you want privacy they have tables in the back, the kind you take your shoes off and sit low to the ground.

Anthony Cools was fun to talk to and has a love of collecting very elite luxury sports cars. He said it’s like how we women are with purses, just can’t have enough. Ha ha. He had a favorite quote: ‘Living the dream.’ “I have a twisted sense of humor that most enjoy, and for those that don’t…Well…

Who cares. Life is too short to worry about haters.”

Thank you, Anthony, for your time for this interview and taking time out from the multiple projects you are working on. Best to you in the future and thanks for giving Vegas the “What happens in Vegas, stays in Vegas,” unless your friend is cruel enough to purchase the DVD of you doing things you would never have done if not put under hypnosis for blackmail later. All in good fun!

INDUSTRY NIGHTS Blue Martini Town Square Mon-Sun

Foundation Room Mandalay Bay Monday

Krave Miracle Mile Sunday

Blush Wynn Tuesday

Gallery Planet Hollywood Wednesday

Lavo Palazzo Tuesday

Crown Rio Monday

Ghost Bar Palms Wednesday

LAX Luxor Wednesday

Chateau Paris Tuesday

Haze Aria Thursday

Marquee Cosmopolitan Monday

Drai’s Bill’s Sunday

Jet Mirage Monday

Moon Palms Tuesday

www.lvfnb.com

Pure Caesars Tuesday

Surrender Vanity Hard Rock Encore Beach Club Sunday Wednesday

Revolver Santa Fe Station Thursday

The Bank Bellagio Sunday

Rok New York, New York Wednesday

Tryst Wynn Thursday

STK Cosmopolitan Monday

Tao Venetian Thursday

XS Encore Monday Does your bar or restaurant have industry specials?

Have them listed here! info@lvfnb.com

January 2013 I The Las Vegas Food & Beverage Professional 23

WHAT’S COOKING

By Bob Barnes

Meatball Spot

Carla Pellegrino has had her hand in opening

Photos by Bill Bokelmann

three successful restaurant endeavors since coming to Las Vegas in 2006 (Rao’s, Bratalian and Bacio) and has now lent her name and culinary prowess to a fourth, the newly opened Meatball Spot at Town Square. Carla has partnered with longtime Vegas hospitality executive Tom Recine and Charissa Davidovici.

The restaurant’s logo includes the phrase “Established 1977,” which references the year of Charissa’s birth.

Carla Pellegrino grew up in Italy and moved to Brazil when she was 16. Her cooking career dates back to the young age of 10, when she would skip school to assist her mother whenever

Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries.

Email: bob@lvfnb.com

she got a catering gig. In 1997 her travels brought her to the US where she met her exhusband Frank Pellegrino Jr., co-owner of the famous Rao’s in East Harlem, New York City.

After cooking for him, he was so impressed that he decided she needed her own restaurant. In 2000 they opened and successfully established Baldoria on 49th St. At the same time, Carla attended the French Culinary Institute in Soho, from which she graduated with honors. In 2006 she and Frank moved to Las Vegas to open another version of Rao’s at Caesar’s Palace, where she was its executive chef and free to add her own traditional North Italian cuisine touch.

In 2009 she appeared on the Food Network’s Throwdown! with Bobby Flay and triumphed over Flay in a Feast of Seven Fishes competition.

Carla’s other impressive credentials include appearances on the Today Show, CBS Morning Show, Fox News and just recently appeared as a cheftestant on Bravo’s Top Chef: Seattle where she advanced to the 4th round before being eliminated after injuring her hand. Carla also gives back to the community. In September she was the chef chair for Flavors of the Heart in support of the American Heart Association.

Located just steps away from the Rave Motion Pictures in the space formerly occupied by Nu Sanctuary, the 7,000-square-foot Meatball Spot has some rustic elements, with exposed brick walls, red chairs and Edison lights hanging on pulleys; a warehouse look is achieved through exposed air ducts and pipes. The interior dining space surrounds the bar, which is further emphasized by a decorative ceiling with faux copper engravings. An outside patio dining area is complete with a white picket fence and space heaters for when the air is nippy. There is also a takeaway counter offering pizza by the slice as well as a gelato bar.

24 The Las Vegas Food & Beverage Professional I January 2013

As the name suggests, meatballs are in the spotlight here, with versions of beef; pork; chicken; turkey; a blend of pork, veal and beef; and a vegetarian blend of lentils and fresh herbs.

A daily specialty meatball is also available, which when we dined was a buffalo chicken wing decadently stuffed with gorgonzola. All are moist and flavorful and come with a choice of one of five homemade sauces that include pesto, mushroom gravy, parmesan cream, spicy meat or classic tomato.

In addition to meatballs, 13 salads list nearly every variation, including the Kitchen Sink--avocado, salami, pepperoni, mozzarella, provolone, tomatoes, cucumbers and romaine topped with croutons and an herb vinaigrette.

Thin crust pizzas served Roman style are sold by the slice, half or full tray and come with choice of 19 toppings. As for sides, a wide range is offered, including rigatoni, risotto of the day, mac and cheese and truffled white beans and pancetta.

Sandwich selections include meatball versions with choice of meatball type and sauce and come in three sizes: Sliders (one meatball), Smash (two meatballs), and Hero (three meatballs).

Be sure to save room for dessert, which can be in the form of an assortment of 12 flavors of gelato, sorbet and ice cream; six versions of gourmet ice cream sandwiches such as bananas foster, mudslide and peanut butter cup; and inventive milkshake creations such as birthday cake (vanilla cake, cupcake syrup and sprinkles), strawberry shortcake (vanilla cake, strawberry puree and marshmallow fluff) and cookie explosion (Oreo cookie crumbles and chocolate chips).

Meatball Spot

6605 S. Las Vegas Blvd. Suite 145 Las Vegas, NV 89119 702-641-7768 www.meatballspot.com A happy hour menu is offered from 3 to 6 p.m.

Monday through Thursday with sliders for $2.50 and two for one cocktails, beer and glasses of wine.

Open daily from 11:30 a.m.-11:00 p.m. and until midnight on Fri. and Sat. www.lvfnb.com

By Mitchell Wilburn

Gordon Ramsay Pub and Grill:

Mitchell Wilburn is a food and drink writer living in Las Vegas.

You can view his restaurant, beer, spirits, and event articles at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/ mitchellwilburnofficial.

The Big Guy Lets His Hair Down

In an absolute flurry of restaurants opening on the Strip, one after another, Gordon Ramsay seems to be digging his roots deep here in Las Vegas. Of the three (so far) we know about, there is a steakhouse in the Paris, an upscale burger restaurant in Planet Hollywood, and, perhaps the most unlike the other two, a pub and grill in Caesar’s Palace.

A far cry from the pristine white tablecloth and haute cuisine of L’Atelier de Joel Robuchon where Chef Ramsay trained. After being the popular face of fine dining for so long, has the perfectionist Chef switched gears for this Pub? I sat down with Restaurant Manager-and busiest man in Little Britain-Brandon Loper, to get a good feel for what this Pub has for a mission plan. Transplanted from a Restaurant Manager position at Craftsteak, the accent of an Alabama native and kitchen veteran is a slice of America in this Scot-owned English territory. When asked about what exactly is the ‘vibe’ of this pub, “It’s an old school pub/watering hole, but with upscale food. It still has those fun personalities, and the bar especially is the spotlight of that, but with really good comfort food.”

I am speaking for more than myself when I say that there are many reasons to keep both eyes open to this spot. There is a rock solid foundation of great front- and back-of-house staff, almost too much talent to hold in one pub, and a degree of freedom from Chef Ramsay himself to let it With this one casual pub in a long list of run free. This new space has hit a sweet spot for Michelin-starred restaurant and fine dining a period of explosive growth, and I have nothing scenes, I was curious as to what this meant to but the highest expectations for it. www.lvfnb.com

Photos by Mitchell Wilburn

The popularity of Gordon Ramsay Pub and Grill is still riding a massive crest. By a few minutes after the shows let out, the line to check in is winding down the casino, welcoming over nine-hundred covers a night. If you’re feeling lucky and in a hurry, you can head over to the bar and get a truly world class cocktail made by some of the best mixologists in town. Made from scratch and to-order, the inspired creations on this still-growing menu will surprise even the most expert of cocktail lovers. Just for example, “The Scuffle” has Jack Daniels Honey, Boddingtons cream ale and vanilla foam, served up and creamy delicious. Alternatively, you can go for the “Sloe Bramble,” a mix of Plymouth Sloe Gin, Glenmorangie 10-yr scotch, egg white, lemon and blackberries. Supporting those is an equally impressive beer list, with a ton of taps (including GR’s favorite, Scotland’s own Innis & Gunn) and even more fancy imported bottles. This too is going to quickly explode with growth, according to our beer aficionado Restaurant Manager.

Chef Ramsay. Brandon’s impression is that this is a kind of “comfort zone” for the celebrity chef, a place where he can experiment and let his hair down without worrying about the superelite of the dining world judging. Yes, we in Las Vegas are lucky to have his “baby” project in our midst. You can already get the impressions from his menu that may become building blocks for his imagination. Along with Chef Jeremy Berlin (who has helped open Ramsay ventures before), the menu is full of modern comfort food with very surprising twists along the way.

There are lamb riblets with red pepper jelly and cumin yogurt, a duo of herb rillettes (duck and pork), and three types of pretzel with a dailymade beer cheese sauce for appetizers. In the way of entrees, you can find a kind of pork belly roulade with English pea puree, brine-soaked Cornish game hen boned and cooked perfectly with a crispy skin, and of course, shepard’s pie. Perhaps the most popular pub dish is represented with their fish and chips. The fish is beer-battered in Boddingtons ale, and the chips are cooked three times: lightly fried, baked and then fried again, plated with grated Stilton and house-made ketchup and garlic aoli.

January 2013 I The Las Vegas Food & Beverage Professional 25

America’s First Green Dining Destination™ is…

By Charlotte Maher Charlotte Maher is the Communications Associate for the Green Restaurant Association, a national non-profit that has been helping restaurants become environmentally sustainable since 1990. For inquiries, please contact media@dinegreen.com.

When you go out to eat, would you rather choose from a small handful of green dining options in the region, or explore an entire roster of Certified Green Restaurants® right in your town?

When you go out to eat, would you rather choose from a small handful of green dining options in the region, or explore an entire roster of Certified Green Restaurants® right in your town?

79% of people prefer to dine at Certified Green Restaurants® that take transparent environmental steps to source sustainable food, reduce waste and pollution, and conserve energy and water. This consumer demand is one of the many reasons that government officials, business associations and environmental groups are forming local coalitions throughout the country to green their restaurant communities and earn the coveted designation of becoming a Green Dining Destination™.

Now, for the first time ever, one of America’s cities has officially been crowned a Green Dining Destination™ by the Green Restaurant Association (GRA). Asheville, North Carolina recently achieved and exceeded its goal of having 15 Certified Green Restaurants® within the city limits, all of which have met the GRA’s rigorous environmental certification standards.

Asheville is currently home to 16 Certified Green Restaurants®, and 9 additional restaurants are in the process of becoming certified as well. This great achievement means that locals, tourists and businesspeople can conveniently dine green at a variety of Certified Green Restaurants® throughout the city.

Mayor Terry M. Bellamy is proud of the city’s tremendous environmental accomplishments, noting that “Asheville’s Certified Green Restaurants® are leading the way toward zero waste, energy independence, and sustainable food.” After all, while the average restaurant

in America sends 100,000 pounds of waste to landfills each year – and further consumes tremendous amounts of energy and water – Asheville’s Certified Green Restaurants® are collectively reducing the environmental impact of Asheville’s restaurant community. In fact, Asheville’s 16 Certified Green Restaurants® have collectively taken 982 environmental steps to earn over 2,987 GreenPoints™ in the categories of food, water, waste, energy, chemicals and disposables, based on the GRA’s environmental standards. Further, over half of the city’s Certified Green Restaurants® have implemented full-scale composting programs to divert 95% of their total waste from landfills and become NearZero Waste™ Restaurants.

Asheville’s Certified Green Restaurants® have taken tremendous strides to source sustainable food that is low on the food chain. Across the board, 26% of the food purchases from Asheville’s Certified Green Restaurants® are vegetarian, while an impressive 48% are vegan.

Plus, one-quarter of the city’s Certified Green Restaurants® have each earned 5 GreenPoints™ for ensuring that over one-third of their main courses are meat-free. Given that farmers require the same amount of land to produce 121 pounds of potatoes as one pound of beef, the environmental impact of prioritizing vegetarian dishes is enormous.

Asheville also boasts the Greenest Restaurant® in the southeast. The Green Sage is the only 4 Star Certified Green Restaurant® in the region, and one of only 11 in the entire country. Owner Randy Tally is “thrilled to be one of the Certified Green Restaurants® that has helped Asheville become the nation’s first Green Dining Destination™.”

By taking 76 environmental steps – including installing 90% LED lights and purchasing Renewable Energy Credits (RECs) – the Green Sage has earned a total of 301 GreenPoints™ towards their Certification – more than any other restaurant in the area.

Each of the environmental steps taken by Asheville’s Certified Green Restaurants® has been vetted by the Green Restaurant Association, and published on www.DinegreenAsheville.com.

Leslie H. Armstrong from Plant, a 3 Star Certified Green Restaurant®, expresses that she’s “pleased that we can provide transparent details about how we’ve become even more environmentally sustainable across our operations.” After all, 94% of people prefer that green claims are verified by an outside source.

The city’s diverse selection of Certified Green Restaurants® helps leverage Asheville as a go-to destination for sustainable-minded diners and consumers around the world. Stephanie Brown, the Executive Director of Asheville’s Convention & Visitors Bureau, notes, “The prestigious designation of “Green Dining Destination™” is an accomplishment that adds to Asheville’s reputation as a distinctive culinary destination.”

Becoming America’s first Green Dining Destination™ is an exciting victory for the city, its restaurant community and its tourism appeal.

While even a single Certified Green Restaurant® is a fantastic addition to any town, an entire army of Certified Green Restaurants® within one city is an exceptional triumph for the Green Restaurant® movement as a whole.

For more information, please visit www.

DinegreenAsheville.com

Asheville’s 16 Certified Green Restaurants® The French Broad Chocolate Lounge Homegrown Laughing Seed Cafe, Luella’s Bar-­‐B-­‐Que Plant Restaurant Neo Cantina Posana Cafe Rosetta’s Kitchen Strada Italiano The Corner Kitchen The Green Sage The Green Sage South Tupelo Honey Café Tupelo Honey Cafe South Cedric’s Tavern on the Biltmore Estate Bouchon

26 The Las Vegas Food & Beverage Professional I January 2013

www.lvfnb.com

Green Restaurant Association

TM

Since 1990

Thinking of Going Green?

Take a strategic approach.

a non-profit organization Phone: (617) 737-3344 Email: gra@dinegreen.com www.dinegreen.com

N i g h t C l u b s , R e s ta u r a n t s , B A R S &

LOUNGES

BiggEr SoUND SmarTEr lighTiNg BETTEr ViDEo

Sound Stage Systems is the proud recipient of multiple World Club Awards for: “Best Sound System” “Best Video System” “Best Intelligent Lighting System” “Most Creative LED System” “Contractor of the Year”

Call or CliCk ToDaY For a FrEE oN SiTE CoNSUlTaTioN wiTh oUr DESigN TEam! S o u n d s ta g e s y s t e m s . c o m | ( 8 0 0 ) 2 9 9 - 9 9 5 6

| f a c e b o o k . c o m / s o u n d s ta g e s y s t e m s

By Shelley Stepanek

KELLY’S Once Ruth’s Chris, now Kelly’s, most of the staff is back at this famous location to say hello to old friends and new. David L. Davies is the new Managing Partner, and Jay Solimine is General Manager.

With Chef Robert Banghart at the helm, his 23 years of experience in fine dining and banquets in restaurants and hotels in Vegas and New Jersey, he is happy to be at Kelly’s. Working at Marche Bacchus and at Caesars, along with stints at Mandalay Bay, The Venetian and Emeril Lagasse’s Delmonico Steakhouse, he has also steered the course at Wolfgang Puck’s Spago. The menu is full of rich and plentiful meats. The Roast Prime Ribs of Beef along with some very famous steaks are served, with sides such as Irish White Cheddar Potatoes Au Gratin, the famous Creamed Spinach, or Truffled Cream Corn: every one’s mouth watering. There are ocean classics such as Sand Dabs, Colossal Fresh Diver Sea Scallops, Lobster or Alaskan King Crab Legs or Free Range Chicken. Try some Ahi Tuna, Calamari or Steak Bites for appetizers, the Ultimate Wedge Salad, or the famous Kelly’s Throckmorton Salad, with everything you can imagine. The happy hour features 1/2 price on the appetizer menu at the bar and selected cocktails. The drinks are generous and the parking is plentiful. Having three private dining rooms, one can host multiple parties at once. Monday thru Friday, 11-12, Sat and Sun 2-12.

Conveniently located at 3900 Paradise Road, call 702-791-7011 www.kellyslv.com.

www.lvfnb.com

January 2013 I The Las Vegas Food & Beverage Professional 29

F&B Associations ACF Chefs of Las Vegas www.acfchefslasvegas.org LVHA www.lvhospitality.org

Destination Services Association

JCCNV New Year’s Kick-Off Event

www.dsa-lasvegas.com

Green Restaurant Association

Meet and Greet with Consul General Inomata

www.dinegreen.com Guild of Sommeliers www.guildsomm.com National Concierge Association Nevada www.nationalconcierge.com/nevada Meetings & Events Las Vegas www.meetingsandeventslasvegas. com Las Vegas Hospitality Association www.lvhospitality.org Nevada Tavern Owners Association www.wix.com/in7762/ntoa

Wednesday, January 30, 2013 5:30 p.m. - 7:30 p.m.

IFSEA www.ifsea.com

Boss Business Center 3225 McLeod Drive, Las Vegas, NV 89121

Nevada Hotel and Lodging

Light hors d’oeuvres and beverages will be served.

Association http://www.nvhotels.com

Admission: Free with payment of JCCNV membership fee. Individual Membership is $20. Corporate Membership is $200. Non-members: $35

United States Bartenders’ Guild

JCCNV is proud to present its 2013 kick-off event, featuring a meet-and-greet with Consul General Inomata Hiroshi, of the Consulate-General of Japan in San Francisco. Come learn about the Las Vegas Japanese business community and what JCCNV has to offer you.

http://www.usbg.org

Nevada Restaurant Association www.nvrestaurants.com

www.jccnevada.com • info@jccnevada.com • (702) 428-0555 (We speak in English and in Japanese!)

CUSTOM BLENDED HERBS & SPICES MADE LOCALLY IN LAS VEGAS All Products Processed in the USA. Custom Blended, Packaged, & Distributed Locally with the Highest Quality Products Available.

30 The Las Vegas Food & Beverage Professional I January 2013

GA

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Al Dentes’ Provisions 6960 W Warm Springs Road, Suite 130 • Las Vegas, Nevada 89113 702-642-1100 • 702-617-5686 fax • sales@aldentes.com

S’ PRO NTE UFF” VISIO DEREAT ST

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AL

Al Dentes’ mission is simple: Provide our customers the best, safest products and service available at the lowest prices possible.

We take pride in being a Las Vegas company committed to safe, fresh, & high quality products.

LA

S

www.lvfnb.com

AD INDEX Aces & Ales

page 5

JCCNV www.jccnevada.com 702-428-0555

page 30

page 30

Las Vegas Dining Tours www.lvfnb.com/diningtours 702-812-0346

page 2

Niigata Sake Festival www.lvfnb.com/niigatasake.html

page 20

Nutella www.nutellafoodservice.com

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Rock n Roll Wines www.rockandrollwine.com 702-240-3066

page 10

Sound Stage Systems www.soundstagesystems.com 800-299-9956

page 28

Three Square www.threesquare.org 702-644-3663

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www.acesandales.com 702-436-7600 Al Dentes’ Provisions sales@aldentes.com 702-642-1100 Big Dog’s Brewing Company

page 31

www.bigdogsbrews.com 702-368-3715 BJ’s Restaurant & Brewhouse

page 6

www.bjsrestaurants.com 702-851-8050 Catersource

page 14

www.catersource.com 800-932-3632 Green Restaurant Association

page 27

www.dinegreen.com 617-737-3344

Events

JANUARY

January 9 Potato Expo www.potatopro.com January 8-11 CES - Consumer Electronics Show LVCC www.cesweb.org January 14-18 PPAI-Promotional Products Association International Mandalay Bay www.ppai.org January 20-22 Fancy Food Show-San Francisco www.specialtyfood.com January 19 Chefs for Kids 5 K Run/1 Mile Fun Walk www.chefsforkids.org January 20-22 Fancy Food Show San Francisco, CA www.specialtyfood.com January 26 Big Dog’s Winterfest N Rancho Brewery www.bigdogsbrews.com January 28-31 Innkeeping Conference & Trade Show Tropicana LV www.innkeeping.org January 29 ACF Chefs Las Vegas Dinner/Meeting www.acfchefslasvegas.org/

www.lvfnb.com

January 30-31 TPE 2012-TOBACCO PLUS EXPO INTERNATIONAL LVCC www.tobaccoplusexpo.com

FEBRUARY February 7-9 The NAFEM Show Orlando, FL www.thenafemshow.org February 8-10 Chinese New Year Fremont Street Downtown www.CNYintheDesert.com February 10-13 NGA-National Grocers Association Expo Mirage www.thengashow.com February 26 ACF Chefs Las Vegas Dinner/Meeting NW Career Tech //www.acfchefslasvegas.org To see more events, visit www.lvfnb.com/ calendar.htm Don’t See Your Event Listed Here?

Email Your F&B Events to Info@lvfnb.com.

January 2013 I The Las Vegas Food & Beverage Professional 31

you could win up to $3,000 in the Wake Up Breakfast with Nutella Recipe Contest.

The unique combination of hazelnuts, skim milk and a hint of cocoa makes Nutella® a delicious ingredient for breakfast. What can you do with it? Enter our recipe contest for a chance at three prizes: $3,000 for first, $2,000 for second and $1,000 for third.

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