January 2014 Issue

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Robert Weakley & David Bernahl II talk about bringing their vision to life.

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CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS Al Dentes’ Provisions is a wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants in Las Vegas and surrounding areas. Al Dentes’ Provisions is owned and operated by a former chef with over 20 years of experience. Wherever he worked around the country he was never satisfied with the dried spices available to him so he started his own company where we control all aspects of purchasing, packing and distribution. We pack our spices to be sold and distributed not warehoused for years. We believe this enables us to provide the finest and freshest product available to the foodservice industry. We take great pride in our company, our commitment to customer service and in the products we sell:

• Custom packed Herbs and Spices • Custom Spice Blends • Private labeling • Now Certified Kosher

Check us out online!

Website: www.aldentes.com Online Retail Store: www.cookinginlasvegas.com

now open!

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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

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January 2014

CONTENTS

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FEATURES

Cover FRONT

COVER FEATURES THE “ROSE. RABBIT. LIE.” EXCLUSIVE OPENING IN THE COSMOPOLITAN which was covered by LVFNB Beverage Editor Adam Rains and our very own multi-talented photographer Danette Chappell for a first-hand look at what is to be expected…we expect! On the cover are the concept creators Robert Weakley and David Bernahl II inside their creation!

Cover photo by Danette Chappell www.amberlightcollective.com full story on page 16

THIS HAPPY NEW YEAR 2014 ISSUE IS PLEASED TO BRING YOU WHAT TO LOOK FORWARD TO IN 2014: • THE SPICE OUTLET HAS OPENED and features some of the finest dry herbs and spices you can find right here in Las Vegas.

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Chef Allen Asch has been there and on page 5 writes about his findings for an introduction to The Spice Outlet.

• OUR OWN DOCTOR SAKE TELLS US HOW TO CELEBRATE THIS NEW YEAR WITH SAKE and what are both the traditional and modern ways to enjoy sake on page 8.

• ALICE SWIFT’S “WINE TALK” EXPLAINS HOW TO RING IN THE NEW YEAR WITH NEW WINE TECHNOLOGY on page 11.

• IN JACKIE BRETT’S “VEGAS VIEW” WE SEE WHAT TO LOOK FOR HERE IN LAS VEGAS IN THE NEW YEAR on page 18.

• LVFNB IS EXCITED TO HAVE TV PERSONALITY BEN VAUGHN CONTRIBUTING HIS MONTHLY PAGE with us in 2014 and looking forward to hearing his takes on various regions, foods and locations in upcoming issues. Welcome on board, Ben! Read his article on page 18.

Page 4 Hot Off the Grill!

Page 5 Enjoy the Spice of Life

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PHOTOS: Carnival of Cuisine Page 6 What’s Brewing?

Page 7 Mixology-ology: Gene Samuel Page 8 ASK DOCTOR SAKE… How to Celebrate New Year With Sake?

Page 9 Behind the Stick Page 10 Food For Thought: Try Pairing Food With an Unusual Wine Page 11 Wine Talk

www.lvfnb.com

Page 12 Johnnie Walker Blue Event Page 13 On the Edge With Al Mancini Page 14 Gimme Some Sugar: The Bake Shoppe PHOTOS: Taste of the Town Yellowtail Page 15 Beans, Greens and Southern Things - by Ben Vaughn Page 16 COVER FEATURE Rose. Rabbit. Lie. Page 18 Chef Talk Garlic, Glorious Garlic PHOTOS: Desnudos Tacos Grand Opening Page 19 What’s Cooking?

Page 20 Brett’s Vegas View Page 21 The Best of Silver State Awards 2013 Page 22 Craft Beer Takes Center Stage at 2013 NBWA Convention & Trade Show Page 23 Industry Nightlife in Vegas Vegas Industry Nights PHOTOS: Belvedere Vodka Red Party - Hard Rock Page 24 HR Insights Employee Opinion Surveys Are a Good Thing Page 25 Fantastic Super Bowl Suggestions of Where The Action Is!

Page 26 My Experience Competing in the World Food Championships World Food Championships Presents Donation Check to Le Cordon Bleu for Supporting the Ultimate Bacon Experience

Page 30 Thanksgiving Dinner At Carmine’s Legendary Family Style Restaurant PHOTOS: USBG Holiday Party Page 31 Events Advertiser Index

Page 27 Epicurean Corner Page 28 Product Spotlight PHOTOS: La Cucina’s Bella Notte - The Venetian La Cucina’s How To Italian - The Venetian

January 2014 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 2014 Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

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

The La Cucina Italian Food & Wine Festival was hosted recently by The Venetian-Palazzo during their Winter in Venice yearly event. Sponsored by The Venetian, La Cucina Italiana Magazine and Southern Wine and Spirits of Nevada, partial proceeds went to support the Lou Ruvo Keep Memory Alive Event Center located in downtown Las Vegas. The festival included presentations by guest chefs Wolfgang Puck, Mario Batali, Buddy Valastro and the world famous “Butcher of Panzano” Dario Cecchini, seen here with LVFNB Editor-in-Chief delighted to see the magazine’s event coverage.

Yellowtail Japanese Restaurant & Lounge inside the Bellagio recently hosted a Wine & Food Festival sponsored in part by Wirtz Beverage Nevada presenting some of their best sake and Japanese beer selections.

Stopping for a quick pose at the event entry, LVFNB’s Mike Fryer caught 4 Queens Purchasing Director Wayne Bach and Wine & Food Festival organizer Alan Semsar.

The Festival was well attended and organizers vowed to bring in more in the upcoming future.

Juanita Aiello Publisher & Creative Director juanita@lvfnb.com

Bob Barnes Editorial Director bob@lvfnb.com

Crystal Marie Brand Ambassador & Journalist crystal.marie@lvfnb.com

As part of the Winter in Venice Festival Series presented

by The Venetian-Palazzo, the La Cucina Italiana Food & Wine Festival presented Bella Notte at The Venetian. The event had a slow start when exceptionally cold weather rolled into Las Vegas with freezing temps earlier in the day forcing many to stay home. But later in the evening things heated up and the turnout was perfect to experience some of the best Italian wines and food outside of Italy. Here LVFNB Publisher and Editor-in-Chief prove it takes more than freezing temps and weekend Strip traffic to keep us from covering Las Vegas F&B events!

Adam Rains Beverage Editor adam.rains@lvfnb.com

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

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Journalist & Photographer Joe Fogarty

Journalist Juanita Fryer

Journalist Brett’s Vegas View Jackie Brett

Journalist Shelley Stepanek

Journalist Food for Thought Les Kincaid

Journalists Scott & Elaine Harris

Journalist Mixology-ology Mitchell Wilburn

Journalist Ben Vaughn

Journalist Late Night Dining with Kim Kim Trevino

Journalist Ask Dr. Sake K. Mike Masuyama Ph.D.

Journalist Rebecca Rajkowski

Journalist Chef Talk Allen Asch

Journalist On the Edge with Al Mancini Al Mancini

Journalist Ryan Wieczorek

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

Journalist Epicurean Corner Victoria Pindrik

Journalist Mark Kelnhofer

Photographer Bill Bokelmann

Photographer Alyssa Mayhew

Photographer Emil Rajkowski

Photographer Rose Powell-Carver

4 The Las Vegas Food & Beverage Professional I January 2014

www.lvfnb.com

Enjoy the Spice of Life

By Chef Allen Asch Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently an Adjunct Professor at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.

One of the benefits of shopping here is that you can get small quantities, so the spices do not get old sitting on your kitchen shelf. The Spice Outlet is a retail market connected to a wholesale spice company that delivers to some of the best restaurants in the city, including many of the Strip hotels. Paul makes custom blends of spices for many well-known chefs and they are all available in the retail store. I think one of the best things about this operation is how quickly spices move through the store, so there is no chance of anything being old and losing flavor. Another great aspect of the store is you can taste and smell all of the spices if you are not familiar with them.

Photos by Allen Asch

The store also makes seasoning packets that you can add to sour cream and produce dips such as creamy horseradish and onion dip. They also created a line of sauces you can make by adding vinegar to a flavoring packet to make a Sriracha sauce and a jerk spice sauce.

I was very excited when I got an email to write about the newly opened “The Spice Outlet” just west of Rainbow on Warm Springs Road. As a chef I love the ability to buy and use both herbs and spices when I cook. A spice is defined as “a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food,” compared to an herb, “the leafy green parts of a plant.” Usually a spice is added early in the cooking process while an herb is usually added later in the cooking process.

I walked into the store and was immediately hit with the passion that both Wendy and Paul exude for all things spice related. They consider their store a recipe-friendly spice outlet designed like a kitchen, where customers come in with their recipe on their cell phone and can buy three peppercorns or a smidgen, pinch or dash of whatever spice they need.

They also sell them in larger quantities, but I imagine I will be buying smaller quantities more frequently.

The prices are less than what you would expect. Without the expense of packaging the spices, they are sold in baggies, and with the ability to buy whatever quantity you want make this an ideal place to do all your spice shopping. I left with a lot of menu planning going on in my head. Do I start with the porcini mushroom powder or the smoked salt?

Carnival of Cuisine 2013 www.venetian.com

Photos by Bill Bokelmann

www.lvfnb.com

January 2014 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

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

Photos by Joe Urcioli

Banger Brewing Opens at Fremont Street Experience

move, a few days later, was to send her a bottle of Lindemans Framboise, a beer I had always found to appeal to non-beer drinkers, and the only beer my wife, Lally, has ever liked. The verdict is…Mary liked it! The moral of this story is that anyone who says they don’t like beer just has yet to meet the right beer for them.

Winter Beer Events

After several delays, at long last Banger Brewing opened December 27 at 450 Fremont St. in the first floor of the Neonopolis center at the Fremont Street Experience. The 3-bbl brewhouse from Premier Stainless with five 7-bbl fermenters opened with five beers on tap: Perfect 10 (pale ale named for its 6 grains and 4 hops), Hops Anonymous (dry hopped IPA), DTB (brown ale), Sandia (fresh watermelon, honey and orange peel) and El Hefe (roasted jalapeno, serrano and green bell peppers); as well as three other rotating taps from other Vegas breweries. My favorite is the El Hefe, for it has a bit of heat without being overpowering and the authentic flavors of the peppers really resonate. An electronic chalkboard above the bar displays the tap list with style, types of grains and hops used, IBU and ABV of each beer. I recommend ordering the tasting tray—4 three-oz tasters. Accompanying the beers are small bites, including locally made gourmet popcorn from Popped.

The owners are Brewmaster Michael “Banger” Beaman, Nick Fischella, Eddie Quiogue, Marc Longwith and Roberto Mendoza, longtime friends who met 14 years ago while working at restaurants in the Bellagio. The quintet of friends have been homebrewing as a group for four years; “Banger” is the veteran, with nearly 10 years of brewing under his belt. When asked

“Virginity” Lost in Vegas

Photo by Juanita Aiello

The five Banger Brewing owners with Mayor Carolyn Goodman as she proclaims Dec. 27, 2013 Banger Brewing Company Day.

about transitioning from homebrewing to large scale brewing, Mendoza said, “The hardest part was taking the recipes and scaling them up and learning to operate the new equipment.

It’s been a whirlwind of information.” Inside, the brewery accommodates seating for 60 and the outdoor patio an additional 20. Hours are weekdays 5 p.m. to midnight and weekends 5 p.m. to 2 a.m. The brewery is located between the Heart Attack Grill and the Toy Shack and is easy to spot. Just look for a large grain silo. www.bangerbrewing.com

I thought that subheading might catch your attention. Here’s the story behind that provocative lead-in. I recently attended a media dinner for the opening of Buddy V’s Ristorante at The Venetian. Named for Buddy Valastro of TLC’s Cake Boss fame, the restaurant features recipes from the family members, many of whom were dining with us. I had the pleasure to be seated at the same table as Mary Sciarrone, Buddy’s sister and co-star of the show. Upon learning that I am a beer writer, Mary told me she was a beer virgin, having never tasted a beer in her entire life. She invited me to “take her beer virginity” by entrusting me to choose a beer for her to try. After perusing the beer menu I selected the one I deemed to have the most flavor, the Bavarian-style hefe Sierra Nevada Kellerweis, thinking the banana clove esters would appeal to her taste buds. But, alas…she did not care for it (although the rest of her family members at our table tasted it and did!). My next

6 The Las Vegas Food & Beverage Professional I January 2014

Aces & Ales will host a Sierra Nevada beer dinner on Jan. 8 with Head Brewer Terence Sullivan and Brewery Ambassador Steve Grossman attending (at the Tenaya location); and these two brewing dignitaries will also be present during a Sierra Nevada tap takeover on Jan. 10 at the Nellis location. A week later, its 4th annual Winter Beer Fest will convene from noon on Jan. 17th to midnight on the 19th.

Held at its Nellis location, more than 70 rare & specialty brews from Europe and the US will be pouring. Each day at noon new beers will rotate into the line-up, so it’s worth showing up for more than one day. On Feb. 14 beginning at 6 p.m., Aces will give us all a Valentine with its “Night of the Barrels,” a mini-tap takeover with most of its taps featuring barrel-aged beers. The event will be held at both the Nellis and Tenaya locations. Visit acesandales.com for more info.

Big Dog’s Brewing will host its annual Winterfest, a celebration of hearty food and beers, on Jan. 25 from 3 to 9 p.m. in the outdoor area at the Draft House at Craig Road and Rancho Drive. As usual, there will be more than 40 beers poured, including several from local breweries. Admission is free. For the lineup of beers being served, visit bigdogswinterfest.com.

As always, great beer happens in Vegas! www.lvfnb.com

Mixology-ology:

By Mitchell Wilburn 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.

Gene Samuel

Anyone in the Mixology scene knows the friendly face and kind words of Gene Samuel. A hardworking man that’s been competing among the biggest names in Vegas, Gene sat down with us to talk Photo by Adam Rains

about creating drinks, what the industry needs, and being a family man in the F&B industry.

How did you get your start in the industry?

My first industry job was actually at Nobu in the Hard Rock; I was a busser there in ’02. That was my first taste of F&B. My first actual bar experience was at the Chippendale Showroom where I worked with Bobby Gleason. He inspired me, teaching me how to craft large batch cocktails. I’ve loved it ever since.

Where do you get your inspiration in competitions?

I was doing comps back before they got really cool, back with the Old Guard; Tobin Ellis, Anthony Alba (aka Paisan), Drew Levinson, all being judged by people like Armando Rosario. I was trying to do the opposite of my competitors, dessert compared to aperitif, hot opposed to cold drinks. But my inspiration could come from anything, like a song lyric or a car. Right now I’m doing things like making something that reminds me of, say, a rainy day or tobacco.

When I’m doing something for a competition, I make myself just sick of what I’m competing with. If it’s Campari, I’ll drink Campari until I’m totally over it, then I can start picking out new notes in it and getting really creative.

I heard you recently had twins. It must be twice as hard balancing your home, your work, and all the extra things that go along with it. How do you cope? www.lvfnb.com

Managing that, honestly, is my wife. She is Our mixology “culture,” what do you think my rock, she is my queen, she is the one that Vegas needs to improve to progress? really lets me be ‘selfish’ at times. I don’t mean thinking of myself, but rather for making it I’ve actually talked about this with my mentor.

I think we need more women in the mixology possible for me to travel for my career. Even when she was at eight months nearly ready to scene. More women, more Latino Americans, pop, I was able to take five days and go get my more African Americans. I want everyone, Bar Ready certificate. We both work towards even the guy who just brings the coffee, to the greater good. Getting my Somme 1 or 2, know that they can go above and beyond; they getting a sake certification, it’s all going to can be a manager, a GM, a restaurateur. Some help my family in the future. think they should just spend the time when I have to tell you, as soon as my kids were born, they are young to do bottle service or bar back it made everything in my life so laser focused.

At that very moment, it was like “I have to be until their “real” career starts, but if you are intelligent, witty, and savvy enough, you can a beverage professional.” I have a family now, I have to be the first, I have to be the best, to make Hospitality a true career. There are learn every single day. I think it’s part of being many women just in Vegas who have made the a man; you grow up, you shave, you get on one effort and become real stars in our scene. You knee and propose to the woman you love, and can do that here. you raise kids together. That’s what men do.

I’m a big believer in that, and you can see how What is your “Mixology Mantra”? it’s a driving force in our industry, the people doing it for their kids have that extra big push.

I’m a very old-school guy; I want to teach my kids that hard work and sacrifice pays off.

That’s something family men in the industry have to do, sacrifice. My family and God do come first, but to serve them both you need to work towards your career. I promised my wife’s father and God that I’d never let her or my children suffer, so that’s what I’m going to do.

I have this kind of saying, “I can’t tell people what time it is, but I can show them how to build my clock.” What I mean by that, you need to go forward with your heart, because you can’t teach soul. Danny Meyers said that.

My team, Adam Rains, Raul Faria, Adam O’Donnell, they have all taught me so much, and I thank God every day for that. Heart and Soul, every day.

January 2014 I The Las Vegas Food & Beverage Professional 7

By K. Mike Masuyama Ph.D.

ASK DOCTOR SAKE…

How To Celebrate New Year With 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.

Sake opens a new year. It should not be an ordinary one. It must be “Toso” herb sake. Many in Japan still love to follow the sake tradition of New Year’s Eve, the first day of the year and following two more days.

On the Eve, people try to finish cleaning house and cooking authentic new year food for greeting the year to come. Some go to temples to reflect on the things in the passing year with one hundred and eight bell gongs.

Others go shopping or eating at a night market. The one hundred and eighth bell sound synchronizes the start of a new year on time, just as a light ball going down to the bottom in the countdown at Times Square.

Here the Eve appears more significant for passing things behind than anticipating something to come. The New Year’s Day is just a day off without much activities. There consecutive new year days appear more important than an eve for emphasizing new things to initiate. Sake is always on the yearend and new year days of course, but sake on the first new year days must be special and different.

bringing health and longevity (strangely no mentioning wealth at that time). It was also hoped to tighten relationships among kin, associates and friends. “Toso” consists of 8-10 dried herbs such as safflower, orange peel, clove, cinnamon, fennel and others which are believed to have medicinal effects. Today we do not anticipate the effects but use it symbolically for such a special occasion. These herbs are packed in a triangular paper package like a tea bag, which is immersed in sake on New Year’s Eve overnight. On the following day, it is served cold after removing the pack. In some areas in Japan, Mirin (flavored sweet sake for cooking) is also used to make Toso herb sake probably for its sweet taste. For serving Toso herb sake, special serving gadgets should be used: three stacked flat lacquered wooden cups, a small stand to hold them, and a lacquered wooden serving pot (similar to a tea pot, see www. amazon.co.jp). Serving starts orderly from younger to older persons. In The “Toso” herb sake tradition goes back to 9th century when this the morning of the new year, people wake up early and wash their hands Chinese custom was transferred to Japan. Since then, this tradition has been practiced among nobles, feudal clans, Samurai and also ordinary and face with fresh new year water (same water from a tap but regarded people. Toso herb sake was believed to help averting bad things and special). Then a family head offers cold sake in a white ceramic cup to the Shinto gods and ancestors together with family members. Toso herb sake is then served at the beginning of the special new year feast. This sake custom appears to be disappearing somewhat in eastern parts of Japan, though. Sake brewers used to give the Toso herb packs to customers, but not much today.

What does Toso herb sake taste like? Remember your first cola drink in your life? Toso herb sake is similar to that and shockingly different with the scent of a medicine cabinet. You may like it since it will bring health, longevity (and wealth nowadays) in a coming year. Toso herb sake has been almost only one kind of herb sake in Japan because sake is supposed to be drunk without adding or mixing with any in tradition. Here in our market fruit sake, sake cocktails or sake mixers are nothing unusual.

Even in Japan I personally tasted warm, ginger sake at one of the Niigata Sake Festivals some years ago, drawing good interest from the younger generation. Diversification of sake is inevitable when sake consumption goes down below 10% of the total domestic alcohol drink market and also it moves to different markets with different cultures. Herb sake may further diversify sake in terms of flavor as well as color. Though, such a comment might be hated by authentic, traditional sake brewers in Japan.

In order to celebrate the new year days, Toso sake to start with, sparkling or fruits or Nigori (cloudy sake) next, and finally warm sake with tempura and heavy meaty food, or cold dry sake with sushi, sashimi and seafood.

If Toso is not available, skip it and start with the next. The new year days may be a good time to venture to something new or different from your current sake spectrum. Then make a resolution to not drink too much but moderately in this year of the horse according to the Chinese zodiac.

Kanpai or Cheers.

8 The Las Vegas Food & Beverage Professional I January 2014

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By Adam Rains

Behind the Stick

Adam has a passion for food, wine & spirits.

He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is “fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes. www.lasvegascocktailweekly.com

The American Palate

We’ve come a long way baby... I’d like to say, as a country, that we run the gamut. We are, after all, the “new” world and have access to virtually every flavor under the sun. The United States has a multitude of microclimates, soil types, and capacity for crop variations. We are abundant with qualitative and prolific history and culture, and we have a unique story that is irreplicable in the history of man. We are the product of the entire history of the world, coming together in this grand experiment called “America”!

the “Dutch Courage.” Much as our version of an India Pale Ale tends to be much hoppier than their English counterparts. I do feel that as with wine and oak, our obsession with hops will wane a bit. As our palates mature, more producers are looking to strike a balance. They are intuitively looking to the European model and are striving to be food friendly. I say the “Palate Wrecker” style should never go away and that there is a time and place for every beer from malty to spiced to session; it is all good!

It would be easy to say that we are a product of our environment and our past, but what are the products of our environment? It has always been a give and take between the past and the present. The first Americans migrated from Asia and brought their Neolithic knowledge and then learned and adapted to their new lands. They were very culturally diverse and many of them domesticated crops and animals according to the new surroundings. When Europeans came, they brought our own crops and way of life, but also adapted and even sent crops and seed back the other way.

Americans’ palates are changing and evolving faster than one might think. We are in a new renaissance for food, wine and spirits. People are demanding that things become fresher, more artisanal, more complex. This echos loudly in the world of cocktails.

Barrels of goods (a lot of brandy and wine!) were shipped to the US from France, Portugal, and Spain (since Roman times this was the preferred method of storage and transport) and the wine began to develop characteristics from that time in barrels. This shipment of goods and method of transport were a necessity for many years, because after all, finding the right soil/climate combinations that work well with the many different grape varietals can and did take hundreds/thousands of years in Europe.

During the time they were trying to develop and plant their own vines, we can imagine they still were very thirsty. Still today the Vitis Labrusca, our native vines, and their trademark “animal scents” are still not in high demand for winemaking. So out of the need for good juice, we at first shipped the wine from Europe while we were developing our own wine industry; all of this extra time in the barrel added chemical compounds that react on our palates akin to certain flavors—vanilla, spice, etc... We of course became accustomed to these pleasant flavors and soon those flavor profiles became the new benchmark of production. www.lvfnb.com

Fast forward 200 years, many of us still yearn for our oak-driven and “buttery” Chardonnays; these have been further manipulated by malolactic fermentation. Although this trend is slightly on the wane, it is still the signature for a California Chardonnay. With Reds we still want them powerful, fruity, and alcoholic.

This is the way of the new world, especially in California.

Likewise with beer, it is certain that many of the first beers were shipped from a distance (even though the Mayflower was forced to land because they ran out of beer!). It’s a widely known fact that the main preservative for beer at the time was hops. Today in China they reportedly use formaldehyde in their beer; embalmments aside, we became accustomed to that hoppy flavor and now, many of us are self described “Hop-heads.” We use all types of international hops, and have begun to love the piney citrusy beauty that a West Coast IPA can be. One brewery out of San Diego, Ballast Point, uses 9 different hop varietals in their flagship “Sculpin IPA,” and that is just one example.

Like our affinity for powerful red wines, we want the power but also the bitterness in many of our beers. These are definitely in contrast to the American style light lager that did take over the world with its non-confrontational flavor that is fizzy and only slightly bitter, but that is another story.

One exception where our palates are searching for balance is with the “New American” Gin style, which is more delicately flavored than its London Dry counterparts. Like our obsession with hops, those post 30 Years War thirsty Brits couldn’t get enough juniper in their version of

After speaking with legendary mixologist Francesco LaFranconi, he mentioned that in the last 10 years there has been a marked change in the palates of us Americans. He stated, “I feel that the American palate has tremendously improved since 2000. The first year that I was here we were trying to make classic Italian cocktails and 90% of my customers refused to put them on the menu because their customers would not buy them.” When speaking of the iconic bitter savory cocktail the Negroni, he mentioned, “Now for a place to be called a legitimate cocktail bar, it is a necessity to have this on the menu. This in thanks to the great efforts of American bartenders and chefs, who are promoting these new flavors.”

Everywhere you see expanded availability of food, liquor, beer, products that are now available. Farmers markets are sprouting up in every city. All types of artisan cheese and food can be found almost everywhere. There is an amazing amount of craft beer that is found at local grocery stores. Wine production and consumption is up and boutique distillers are all over the country including in Vegas with our Las Vegas Distillery. With the popularity of Top Chef and the cooking networks, this is all going hand in hand. It is truly a great time to be in our profession, and to be in America. Salute!

January 2014 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

By Les Kincaid

Pinot Noir

a Fickle Grape

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

Pinot noir as a grape is much more delicate than cabernet sauvignon. It has a pale color in the glass and zesty acidity. With thin black skinned grapes in tightly wound bunches it struggles to gather precious sun in the valleys it grows best. Of all the wine growing regions of the world, pinot noir prefers areas with a long spring and fall. These interim months of spring and fall also bring troubles to pinot noir vineyards such as rotting or freezing but the extra effort is worth it when the resulting wine is so complex and interesting.

Oregon state has fruity, light and tastes anywhere from cranberry and pomegranate to dark cherry.

Although there is quite a range of intensity to Oregon pinot noir, depending on how much you spend, the Oregon pinot noirs that start at around $20 are not too complex and are perfect on a brisk but sunny day.

Burgundy is known as the original cultivation area for pinot noir so these wines are in very high demand. Introductory value wines from this region have tart cherry and earthy flavors with a green stem note to them. They are one of the hardest wines to get into after drinking American wine, however once you do they are delightful.

Look for a premier cru (1er cru) Burgundy which start around $34. A drizzly day wine to contemplate.

with food. As one of the lightest bodied of the red varietals, with ample fruit, spice, and earthy gameness, it easily breaks the rule that insists that white wine must go with seafood, and red wine must go with red meats. Pinot Noir pairs excellently with almost the entire spectrum of foods. Sheep’s milk cheeses often pair especially well with Pinot Noir, but they’re not the only ones. All in all, Pinot Noir tends to be a fairly versatile wine with cheese. The exceptions can sometimes be strong, stinky cheeses and fresh goat cheeses, which overwhelm this delicate grape. Try some of these suggestions: Abbaye de Belloc, Brie, Camembert, Gruyere, and some goat cheeses. Foods that complement Pinot Noir are: Shellfish, Pasta & Risotto, Ahi Tuna, Salmon, Chicken, Turkey, Duck, Rabbit, Venison, Lamb, Pork or Veal.

Argentina is a brand new growing region along the Rio Negro River in Argentina. These wines tend to be priced from $15-$25 and have a lot of spice and black cherry flavors to them. Argentina With flavors ranging from cranberries to black pinot noirs bring in the sun in a glass, when cherries, pinot noir has great variation. One of the there’s none outside! major factors that affects the taste of wine is aging So, delight yourself and your close friends this it in oak. Long aging in oak adds richness, tannin month and try a couple of different pinot noirs and vanilla aromas whereas less oak aging lets the from around the world. You’ll be surprised at bright cherry flavors of pinot noir show through. how unique they taste from different regions and Region affects pinot noir perhaps more than any how fun they are to drink. And remember to not other grape. From France, pinot noir is rustic, despair! There are many excellent pinot noirs on earthy and acidic. From Sonoma it’s lush with the market for only about $20 a bottle. rich black cherry flavors and higher in alcohol What kind of food pairs well with Pinot? Pinot than French pinot noir.

Noir is probably the most versatile wine to pair

California is a hot area for growing pinot noir; these wines get black cherry and raspberry flavors. The higher priced wines from Sonoma tend to experience longer time in French oak, which adds a vanilla flavor. Because Sonoma is popular, expect to pay about $30. A Sonoma pinot noir is great in the evening of a cold spring day.

Les Kincaid

Les Kincaid hosts his weekly Wines Du Jour Radio/Television show on Thursday evenings. To be an invited guest to a local upscale restaurant to discover wines and food paired together on this national syndicated show email les@leskincaid.com and ask to be added to the opt-in list. Each week invitations are sent with complete information for the following Thursday’s broadcast. The first to RSVP will have a seat, which are limited to the size of the venue. You are expected to arrive at the designated upscale restaurant at about 6:30 p.m. and the program is broadcast “LIVE” from 7 to 8 p.m. There is a minimal cost of just $25.00 per person to help cover communication expenses.

Each week a winery (from anywhere around the world) is featured and three of its varietals. The restaurant pairs some of its cuisine to taste with the wines, and the pairing and other information is discussed. There is an invited guest from the winery (such as the owner, winemaker, sommelier or representative) to offer to the audience what they are all about. The restaurant owner, chef or representative also discusses the restaurant and its cuisine, ambiance, etc. A FUN time is had by all.

The program has been broadcast each Thursday for well over twelve years and the audience from around the world keeps getting bigger.

10 The Las Vegas Food & Beverage Professional I January 2014

Here is one of my favorite recipes to pair with Pinot Noir:

Coq Au Vin 2 tablespoons good olive oil 4 ounces good bacon or pancetta, diced 1 (3 to 4-pound) chicken, cut into 8 pieces Kosher salt and freshly ground black pepper 1/2 pound carrots, cut diagonally in 1-inch pieces 1 yellow onion, sliced 1 teaspoon chopped garlic 1/4 cup Cognac or good brandy 1/2 bottle dry red wine such as Burgundy 1 cup good chicken stock, preferably homemade 10 fresh thyme sprigs 2 tablespoons sweet butter, at room temperature, divided 1 1/2 tablespoons all-purpose flour 1/2 pound frozen small whole onions, or fresh peeled 1/2 pound cremini mushrooms, stems removed and thickly sliced Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper.

When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly.

Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer.

Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove. www.lvfnb.com

Wine Talk with Alice Swift

By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Senior Learning Design Consultant for MGM Resorts University. Check out her website at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.

Email: alice@lvfnb.com

Let’s Ring in the New Year With New Wine…Technology??

With the new year coming, this month I thought, why not introduce some new “tech” for the new year? Of course, the connection to wine still remains. In this issue, I will briefly cover a few wine-related products, in the technology/gadget arena. The relevant links will also be included so that you can find out more information from each if interested.

WSET Wine Game App for iDevices

http://apps.winespectator.com/wineratingsplus

MobileToast Champagne Nicolas Feuillatte

Wine inventory system: Cellar Tracker

With the rise of wine consumers around the world, it is important to find proper means to educate yourself on wine theory, as well as proper purchasing and storage procedures! What better way to accomplish this than by utilizing a great website resource called Cellar Tracker, created

by Eric Levine, a former Microsoft employee?

Cellar Tracker (http://www.cellartracker.com) was originally meant to just be a convenient way to inventory wines; however, it has grown to be so much more than that. It is now a complete cellar management tool, complete with the ability for users to share their ratings and reviews of wines, and has the largest database of community tasting notes (over 3.7 million!). Entering wines into inventory is easy, as you can pull basic information from pre-existing entries so you don’t have to re-create product inventory. Cellar Tracker is also mobile friendly, with a mobile website that can be accessed from any mobile device (Apple, Android, etc.). In addition, there are third party apps that allow you to integrate with your Cellar Tracker account: Cor.kz (http:// cor.kz/ ), which allows you to look up Cellar Tracker notes, and create new Cellar Tracker entries, and the CellarVU iPad app (http://www. cellarvu.com/), which also allows you to view and manage your Cellar Tracker wine inventory. www.lvfnb.com

purchasing and selecting a wine. Of course, Wine Spectator still has to make a profit, and reviews are generated regularly, so this app does charge a $2.99 monthly subscription for use. If you are a wine-lover who needs access to a quick and easy resource for wine reviews, then I would recommend checking out this app.

This official WSET Wine game app is a great study tool for aspiring sommeliers, as well as a fun way to test your geographical knowledge as a wine aficionado! You are given ten bottles of wine from various places around the world, and you are responsible for locating where each wine is from. The first level begins with just locating the country, but in later levels the zones become more and more specific, where you have to zoom into each region or sub-region. Oh, and did I add that you have 1 minute to complete each level? Sounds easy, but it really does get quite challenging! Afterwards, there is additional information provided about each wine, such as region/sub-region, grape variety, tasting notes, and region introduction, so that you can practice and review for next time. https://itunes.apple.com/us/app/wset-winegame/id524998189?mt=8

Wine Spectator Wine Ratings+ iPhone App

This is a great resource if you are a big ratings fan. Even if not, having the ability to read professional tasters’ notes can also be beneficial.

As you know, Wine Spectator publishes one of the most popular wine magazines, complete with a digital magazine subscription and online bank of their professional tasting notes and ratings.

Recently, they released a few iDevice apps: WineRatings+, VintageChart+, and Guide to Napa Valley, all fairly self-explanatory. I find the WineRatings+ app great because it allows you to access nearly 300,000 Wine Spectator wine reviews, which can help when you are

Last but not least, what’s a new year without a champagne toast? If you don’t have a bottle of champagne available, don’t fret, technology will save the day! This app gives you the experience of opening a bottle of champagne from beginning to end, complete with a great producer, Nicolas Feuillatte.

You will have to follow the actions of cutting the foil, removing the foil, opening the cage, removing the cage, and popping the cork, and pouring the champagne. Then, you will switch to the champagne glass view, where you will have champagne poured into your glass, and then you can “clink” your glasses/iPhones together to toast! Of course, there also is a marketing aspect of this app, where if you select the info button, you will find information on Nicolas Feuillatte wines, as well as use their USA store locator. https://itunes.apple.com/us/app/mobiletoastchampagne-nicolas/id399407051?mt=8 I hope that you find these websites and apps useful, and that you have fun at the same time!

There are many many more entertaining and productive apps out there, but these are just a few of the many that I have and use.

Cheers~!

Alice

January 2014 I The Las Vegas Food & Beverage Professional 11

Johnnie Walker Blue Event

By Mitchell Wilburn 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.

mango puree and Johnnie Walker Blue, and Kushi oysters had a mignonette of Johnny Walker Platinum 18.

Photos by Mitchell Wilburn

Firstly, the Johnnie Walker Green Label is no longer in production, its place being taken by the new version of the Gold, Johnnie Walker Gold Reserve. They have also added to the collection, Johnnie Walker Platinum 18. As it implies, 18 is the youngest of the whiskies, blended to be complex and full of character.

Rolling out some of the newest and most highend lines of the Johnnie Walker family, Diageo, along with Southern Wine and Spirits, put on a luncheon in the beautiful Picasso restaurant.

In addition to some face changes in the current lineup of Johnnie Walker products, there are new high-end products and packages. A very interesting cocktail called “The Legacy” (by Southern Wine’s Director of Mixology, Francesco Lafranconi) utilized Johnnie Walker Blue Label, a Canadian apple ice wine, and Moet brut champagne. It was a luxurious way to enjoy the smoky, malty properties of the scotch, complemented by refreshing, bright notes.

Executive Chef Julian Serrano enhanced dishes with little touches of the Johnnie Walker flavor.

His famous foie gras torchon had an ‘egg’ of

Johnnie Walker Blue Label is the same famous blend, but it has a choice of updated packaging for high rollers. Created by the Porsche Design Studio in a stunning, modern style, there is a version whose top functions as an ice box, and another that also holds two crystal tumblers, tongs, and ice.

One of the truly exclusive new offerings is John Walker & Sons King George V. Named after the King that gave the Royal Appointment, it is a blend of very scarce and carefully preserved casks from the Port Ellen Distilleries during the reign of King George V (1910-1936). This is an extreme privilege and luxury of a scotch, with a surprising value as a high-end bar scotch. The price tag is only $425, something that can be turned around pretty quickly considering the extraordinary story behind it.

There are a few other bottles available, ones like the John Walker Diamond Jubilee, who

12 The Las Vegas Food & Beverage Professional I January 2014

have stories and histories that couldn’t possibly be given justice here.

When something is

limited to ten bottles for all of the USA, it is a really special product. “The John Walker” too, made from “silent” distilleries and married in 100 year old casks, is a product that can’t easily be equaled.

These whiskies, and the even higher-tier ones Johnnie Walker offers, represent the top of exclusivity. In many of the super rare ones, Las Vegas is one of the few US cities they are offered to. Our position of privilege, as well as the machine engraving they can use to personalize bottles, makes for one truly exceptional brand for the luxury market.

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By Al Mancini

On the Edge With Al Mancini

Among the most unconventional food experts in America, Al Mancini is co-author of Eating Las Vegas: The 50 Essential Restaurants and host of the upcoming Travel Channel show All Forked Up. His passion is making dining, on every level, accessible to everyone.

Follow Al on Twitter @almancinivegas

On Thursday, December 12, Robin Leach broke the news that Kerry Simon is battling an aggressive form of Parkinson’s disease known as Multiple System Atrophy, or MSA. It’s a rare, degenerative neurological disease that causes slow movement, poor balance and rigid muscles. He’s been forced to use a walker, and at times a wheelchair, to get around. There is no cure, and as Simon candidly told Leach, “the long-term diagnosis is not good.”

The fact that the chef was having health issues wasn’t news to most of the local food community. But the severity of his illness hit me, and many others, hard. Simon is more than one of this town’s most talented chefs. The Illinois native is a true pillar of the Las Vegas community. His charitable work in this town is too numerous to detail. And the support he’s lent to other members of the food and beverage community over the years is just as extensive.

(I’ve approached him several times for

various causes and even personal support, and whenever possible, his response has been an unhesitant “yes.”) The morning the news of his illness broke, he visited a Christmas toy drive, and the following evening he was presented the Visionary Award at the Silver State Awards. So it’s not surprising he’s determined to use this personal challenge as a way to help others.

Four days after I read the news of his illness, I ran into Kerry outside of his new Container Park restaurant Pork & Beans. He was in good spirits, even joking about the fact that his illness causes him to suddenly fall asleep at random moments. We spoke about how he wants to draw attention to this rare disease, which affects less than five in 100,000 people, and raise money for the Cleveland Clinic Lou Ruvo Center for Brain Health, where he’s being treated. And that very morning, his assistant told me, the head of the Multiple System Atrophy Coalition had called him to thank him

for raising awareness of the disease.

Seeing Simon in good spirits and concentrating on positive things was an uplifting experience that reminded me once again how lucky I am to call him a friend. It also served as a reminder of why I love Las Vegas so much. Kerry is just the latest, most extreme example of the tremendous generosity I repeatedly encounter in our community, particularly in the food and beverage world. I’m truly grateful to be in some small way associated with such a great group of people.

Like countless others, I’ve already told Kerry that he can count on me to support his new cause just as he’s always supported me. But I also want to thank him for being such an inspiration for so many years. Las Vegas is a much better place for having him as a resident.

I only hope I can have a fraction of the positive impact on this town that he continues to have.

Why Join JCCNV? Japanese Chamber of Commerce of Nevada works in conjunction with local citizens, businesses,

educational and governmental partners to support a vibrant international business environment, and to improve and nurture business relations between Nevada and Japan.

You are welcome to attend our many exciting events, and you are encouraged to bring lots of business cards!! We also welcome you to join a committee, check our website, and support your fellow JCCNV members. Please contact us via e-mail, info@jccnevada.com if you have any questions or comments.

Annual Membership Fee Individual Membership Fee - $20 Corporate Membership Fee - $200 (includes 5 membership cards) www.jccnevada.com info@jccnevada.com (702) 428-0555

(We speak in English and in Japanese!)

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ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com January 2014 I The Las Vegas Food & Beverage Professional 13

By Victoria Pindrik

Gimme Some Sugar: The Bake Shoppe

Victoria Pindrik has a passion for the hospitality industry and is currently a senior at the University of Nevada, Las Vegas, pursuing a degree in Hotel Administration. She holds the position of Marketing and Public Relations Coordinator for UNLV Epicurean Society.

Photo by Victoria Pindrik

Kristin at the Bake Shoppe had to add on to the cake to commemorate both occasions and also add a small twist of the compass to incorporate North West, Kim Kardashian’s daughter who is very important.

It all started with two best friends, Ashley and Kristin, and a trip to Disneyland in California.

At the time of the trip both were very unhappy with their current jobs and always wanted to run their own business. The more they talked about it the more into the idea the both girls got. When they got back to Las Vegas they put together a business plan, looked for investors, and six months later Gimme Some Sugar: The Bake Shoppe was born. Kristin LuVullo is the creative one who designs the cakes and Ashley Mastowski is the business owner, basically the brains of the operation. These two friends complement each other and it’s one of the reasons why the Bake Shoppe is as successful as it is today.

This bakery is something that Las Vegas hasn’t had before. There are so many places in Vegas that either serve wine and food, or it’s just a

bakery that closes early. The Bake Shoppe is where guests can have a unique experience of dessert and wine pairing.

By day, the Bake Shoppe is a casual patisserie to grab cupcakes, cookies, and brownies to satisfy your spontaneous sweet tooth! By night, it transforms into a decadent dessert and wine bar. The Bake Shoppe is your date night, after show, after dinner, dessert for dinner kind of spot!

The Bake Shoppe works very closely with a lot of nightclubs here in town. To name a few: Tao, Lavo, Hakkasan, Pure and Marquee. These nightclubs turn to this bakery whenever they need custom cakes for celebrities, VIP clients, or if there is a last minute event. The most recent celebrity event was when Kim Kardashian celebrated her birthday at Tao, except she got engaged on her birthday, so at the last minute

While I was at the Bake Shoppe, Ashley treated me to some desserts that not only looked exquisite but were also scrumptious. I had the Fresh Fruit Pavolva with a glass of bubbly Anna De Codorniu, Spanish Cava, which melted in my mouth the minute I tasted the combination of the dessert and wine. Next I had the oversized Snicker French Macaron (their best seller) with Charles Krug Late Harvest Zinfandel; the combination of the Snickers in a macaron form complemented by the wine created a unique taste. Lastly I had the Chocolate Ganesh Brownie with Pessimist Cabernet; talk about saving the richest and finest for last, the pairing of the brownie with this wine took me to chocolate heaven.

The grand opening is scheduled to be sometime in January, and it is yet to be announced on social media. Check out Gimme Some Sugar online at www.gimmesomesugarlv.com. You can add The Bake Shoppe on instagram: @ gimmesomesugarLV, twitter: @gsslasvegas, and on facebook: gimmesomesugarLV for any upcoming news and events that Gimme Some Sugar: Bake Shoppe will be having. I can say one thing for sure, after a trip to this bakery my sweet tooth was satisfied.

Located in the Stephanie Beltway Plaza near the 215 freeway at 19 S Stephanie St #160, Henderson, NV 89012 Phone:(702) 882-2537

Taste of the Town - Yellowtail

Photos by Juanita Aiello

www.vegasfoodandwine.com

14 The Las Vegas Food & Beverage Professional I January 2014

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By Ben Vaughn

Beans, Greens and Southern Things

Ben Vaughn, Papa of four, husband of one, faithful follower, World Food Championships host, Food Network host, Writer, Producer, Southern Boy, Restaurateur and dreamer-upper. In love with all things food and ready to take root in Las Vegas.

The outrageous fact that Mac “n” Cheese is considered a vegetable on most Southern tables was enough evidence for me, I was a Southern soul.

– Ben Vaughn

www.lvfnb.com

Photos courtesy Carlos and Rocky’s

My recent conversations about mac “n” cheese being good in any form led me to discover what I love so much about this succulent side. It’s not always just the recipe that wins my heart, but a combination of the recipe, the technique and a really great story. Our discussion was prompted by someone insinuating that any version of mac “n” cheese is a good version; and as long as it’s in front of the person eating it….it can’t be flawed. What an absurd idea. For a side dish like mac”n”cheese to get top billing in my book, it better have a serious story, over the top technique and an amazing recipe. These are things that will encourage me to give a side dish the ability to star in the show.

At this point I needed to pipe-up and voice my opinion. How could I possibly allow anyone to argue that a mac“n“cheese of any quality was good just because it’s “mac.” Give me a break; I’ve almost been turned away from the dish all together based solely on the number of horrible attempts at this supper table favorite side. I took to the streets, because if I’m going to judge this iconic side I better have some ammo.

I started in New Orleans, and as I deliver this macaroni mission, be mindful my job isn’t just easy and luxurious, in reality it’s both.

Carlos and Rocky’s New Orleans Mac n Cheese With a remarkably thick Italian accent, Tommy Tommaseo is the least likely suspect I thought I’d find cooking remarkable southern food.

Tommy is the character shuffling through the kitchen at the iconic Carlos and Rocky’s in New Orleans, Louisiana. He is the mastermind behind their popular macaroni and cheese. I have always thought certain dishes should never be promoted past a supporting role. A favorite dish that I would put in that category would be macaroni and cheese. Occasionally someone would change the pasta type around or put in a variety of different cheeses, but never enough for it to get top billing.

As I visit with Tommy, I’m floored to learn that he has literally been making mac “n” cheese for 48 years. The secret, he reveals, is “not too cook too much, but just enough.” He explains that the customers like it all different ways, “some like the bottom, some like the top, some like it with red gravy, and some like it with brown gravy.” To Tommy, what matters is that he makes people happy. And he did just that for me, when he gave me his delicious recipe for mac “n” cheese.

As firmly as I tried to hold on to my preconceived

notions, I felt them slipping away fast as I experienced Carlos and Rocky’s mac “n” cheese. My first line of defense, my nose, couldn’t contradict that there was something good happening here. Before I got too close to the intoxicating source that was emanating from the kitchen, my eyes gave further evidence to the underestimating of the satisfying comfort food. Ten minutes later as my eight dollar large plate was laid down in front of me, I had to immediately admit defeat.

This is a recurring theme in these small southern restaurants…making people happy with the food they serve. A far cry from the list of hard-to-pronounce exotic ingredients of fine dining establishments and cutting-edge concept restaurants, for this restaurant, the customer is still King. There are no pretenses, no egos to move aside, just simple folk who want to make you feel comfortable and welcome with the food they offer. They dish up comfort food and do it with a smile.

I’m left with this story, a legitimate eating experience, a really good recipe. Carlos and Rocky’s reassured me not to discredit this side dish and allow it the chance to audition for the starring role. With a history rich in food and culture New Orleans mac”n”cheese at Carlos and Rocky’s gets top billing, and not just because it’s on my plate.

January 2014 I The Las Vegas Food & Beverage Professional 15

By Adam Rains Photography by Danette Chappell

Rose: {~Romance, death, new beginnings, sub rosa, or “under the rose”~} Given to goddesses from Isis to Aphrodite and the longing song of the nightingale to the dusky lady of the mountain chain...

Rabbit:{~Tend to move suddenly and unpredictably, Rebirth, Fertility, Kalulu the trickster~} Chang’e on the moon to Alice in Wonderland, and she ran, and she ran, till she tumbled right down the rabbit-hole…

Lie: {~All is fair in love and war~} A way to get out with the Mendacity of a Machiavellian Pinocchio and the virtue of the lounging Love Leviathan

Rose. Rabbit. Lie… “All three words are evocative, but when you put them together it is unexpected,” said Coastal Luxury Management’s David Alan Bernahl II of the opening of the new Rose.

Rabbit. Lie. David Alan Bernahl and Robert Weakley are both co-founders of Coastal Luxury Management which started with their first event in 2007, the now expanded Pebble Beach Food and Wine Festival. With that under

their belts as well as the Los Angeles Food and Wine Festival, Cannery Row Brewing Company, Coastal Luxury Catering and Vessel Glassware Company, they have had a chance to hone many skills. “We feel like we have been practicing all this time for this particular moment.”

And what a moment it is. They are bringing together talent from within their organization,

16 The Las Vegas Food & Beverage Professional I January 2014

numerous chefs from Michelinstar kitchens, master sommeliers, master mixologists, and most of all, what they are creating is a vibe in an indescribable and visceral way. Part of the experience will come from their partnership with Spiegelworld. Spiegelworld are the people behind Absinthe, which is a type of resident circus meets burlesque/cabaret, with Cirque du Soleil caliber acrobatics. I am told Rose. Rabbit. Lie. is a complete collaboration between Coastal Luxury Management and Spiegelworld and The Cosmopolitan of Las Vegas. The performers and all of the beverage/ service personnel will be a part of the experience, in addition to the space itself, which will be one of the main characters in this theatre in the round.

“That is what the guest will be experiencing. It’s a grand immersive concept,” says David.

“It’s about cocktails and about the entertainment experience all interwoven; it is rooted in discovery.”

The venue itself, designed by New York-based design firm, AvroKO, is a part of the discovery. The venue as a whole is filled with all types of

surprises. “The night constantly unfolds. It starts when the first guest enters. Entertainment and service are interwoven and work hand in hand.” Each part of the venue will have its own vibe and atmosphere from the entrance, to the Library to the Ballroom. A part of the dreamscape party experience will be having the beautiful crystal glass in your hands from their sister company Vessel, and the ability to explore the bounty of the social feast.

Marshall Altier, a master mixologist and author and founder of Denizen Rum and the Bar Keep Bitters, will be heading up the program as the Chief Mixologist along with local heavyweights Nathan Greene, Juyoung Kang and Patricia Young.

Classic cocktails will be masterfully done and some featured bottled cocktails and cocktails on draft will exemplify all sorts of new-school twists. An ice chef working with Clinebell machines and 300 pound blocks of ice will ensure only the proper amount of dilution for cocktails and spirits. For whiskey connoisseurs, there are more than 60 different bourbons, not to mention all of the other brown www.lvfnb.com

Rose. Rabbit. Lie. spirits that will be presented, “From brown to white spirits, our team has been able to pick whatever they wanted from what’s available and not available,” said David.

Products being picked out by people who love the products is a welcome change to Vegas’s “pay to play” norm. Speaking of specialty liqueurs, one could imagine that Rose. Rabbit. Lie. would have a more than ample list of Absinthes, obviously due to the connection between Speigelworld and the show Absinthe. But it is also bolstered by their General Manager Tobias Peach, who headed one of the best Absinthe programs in the city at Sage.

For those who love grapey goodness, the wine program will be conducted by master sommelier Darius Allen, who has worked for Auroele at Mandalay Bay. His international selections will be bountiful and will be particularly abundant in wonderful Burgundy.

Their heavy handed bubbly selection will host 300+ bottles from northern France and other areas, and will be available from the altitude of a Champagne tower down to the playful fun of a bucket.

Yes, for all Krug connoisseurs, a bucket of ½ bottles will be popped for as many lucky lowbrow playboy patrons that will drink them.

The kitchen at Rose. Rabbit. Lie. is bringing some serious pedigree along with plenteous doses of whimsy. Executive Chef Wesley Holton is steering the ship and heeding the call to delight the masses with large-scale tableside presentations along with modern small plate fare. He and his sous chefs have worked in kitchens with

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chefs ranging from Daniel Boulud, Rick Moonen to Joël Robuchon.

They will be offering their takes on some old school international classics, from literal to poetic interpretations. Dishes like the cream and cognac-infused Lobster Newberg will be served in addition to Beef Wellington. They will even offer a whole red Alaskan giant king crab for sharing, which should be sight to behold. David explained, “We found a lot of inspiration in the classics re-described, maitre d’ experience, old school Las Vegas moments, retooling them with modern techniques and the best ingredients.” On the pastry side, they are also bringing it back with dishes like tableside Bananas Foster.

From the Crystal glassware, to the real Champagne towers, the Ice Chef, or the Ice Jewel box for caviar service, Rose. Rabbit. Lie. is attempting to merge many fields of the illustrious tapestry of the Las Vegas pleasure culture. Co-founder and philanthropist Robert Weakley mentioned that The Cosmopolitan might be the only place where a project like this could happen, “We are really fortunate on the scope of The Cosmopolitan and what they wanted to accomplish. We got the keys to a wonderful engine.

It’s very progressive, very aspirational concept.”

As we were speaking, we discussed current trends in Vegas. As the pendulum swings, we are currently heading towards a Vegas for Vegas movement. There is a current wave of creativity that is more homegrown, more organic in the sense that it’s not pandering toward any particular market. Cuisine, beverages, entertainment and

Lead Mixologist - Marshall Altier, a master mixologist and author and founder of Denizen Rum and the Bar Keep Bitters

even the venues themselves, are stretching the imaginations and uplifting the sensibility of all that come before them. Rose. Rabbit.

Lie. is a part of this movement. It embodies our city, the old, the new, what we were and what we can be.

Robert and I were speaking of the lack of late night options for the true connoisseur and the beverage professional, and he mentioned, “The restaurant industry is a very important group for us. We want

to create a place for our industry to come and feel like they’re at home.

Now the Strip is starting to focus on an idea that is rooted in quality and sincerity. It is LV for LV; there is more pride in the city, not just off the Strip. Rose. Rabbit. Lie. brings together old and new, the best of Vegas past, present and future. It sounds aspirational and it is. This concept has never been done before and it’s not something that should be explained, it is something that should be experienced.”

January 2014 I The Las Vegas Food & Beverage Professional 17

By Chef Allen Asch Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently an Adjunct Professor at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.

Chef Talk Garlic, Glorious Garlic It is time to start planning for my summer vacation trips. As an educator I plan my vacations around school breaks and I just got my summer schedule so I know when I can travel. This year I will be going to Gilroy, California for the annual Garlic Festival that occurs after the once-a-year harvest of garlic. Garlic takes nine months to grow and it is harvested starting in June and ending in late July. The last weekend of July is always the time for the festival and 3 out of 7 years it lands on my birthday. I have spent 2 birthdays enjoying everything garlic.

About 30,000 acres of California are used to grow 87% of the garlic grown in the United States. The United States grows 420 million pounds of garlic a year. Of that, 65% is processed (dehydrated), 20% is sold as fresh garlic and 15% is sold for seed for next year’s crops. The average American consumes 2.3 pounds of garlic a year. Unfortunately, the United States only produces half of all the fresh garlic consumed in this country; the rest is imported from China.

Personally, I prefer to support US companies whenever I can. I do this for multiple reasons, including in some cases freshness, national spirit, keeping money moving through the

American system and most importantly safety.

As a food and beverage educator I have said many times that the American food safety system is the best in the world. With the many checks and balances we have in place the food grown and marketed here is the safest in the world. Do we have the occasional problem?

Yes, but if you look at the overall quality of products produced here and abroad the decision is an easy one to make. I am sure that most people have heard some of the safety problems with products that originated in China such as toothpaste, children’s toys and pet food.

One of the reasons to buy American-grown garlic is that it is a superior product, more potent, over the bulbs grown in China.

Unfortunately for the consumer, the bulk of supermarket garlic is imported from China, while American-grown garlic is distributed to restaurants. This is due mainly because the household consumer is less discerning than the professional chef. Some studies suggest that you get 25% more flavor from American garlic than for its counterpart from China.

This means that if a recipe calls for 8 cloves of garlic you would need 10 if using imported garlic. The longer the garlic cooks, the more the flavor of imported garlic dissipates. This means if you were making a dish that cooks for one hour you would need over 14 cloves of garlic in the precious example. Fortunately for people in the industry the ability to get California garlic is still remarkably easy. The best way to ensure that you are getting American garlic is to buy labeled products, with Christopher Ranch carrying the largest marketshare.

Why should we eat more garlic? Besides adding great flavor to food, garlic is a very healthy ingredient. Garlic is full of nutrients and it is commonly accepted that garlic helps the cardio vascular system including lowering triglyceride

levels and cholesterol and helping the blood vessels defend against plaque buildup. Garlic also helps the body metabolize iron. Garlic has also shown properties that are both antibacterial as well as antiviral, but I think one of the best reasons to make garlic part of your everyday diet is the cancer fighting principles that garlic possesses.

What can we do to help maximize the benefits of garlic? One thing is to buy fresh garlic. A second important step to lock in the health benefits is to let the garlic sit at room temperature for a least a few minutes after chopping it. This “resting” period, about fifteen minutes, allows the Alliinase enzymes in garlic an opportunity to work on behalf of your health. Do not think that buying chopped garlic is the solution. It may be more convenient, but the sulfur compound Allicin, which helps with cardio protection, will only stay viable for 2 ½ days after the garlic is crushed.

Fun facts about garlic It can be used to help prevent baldness. Mix it with oil and message the scalp with it. It can be used to control pimples due to the antibacterial properties; you could cut it and rub it on a pimple. Garlic can be used to help remove a splinter by putting a clove on it and securing with a bandage. Its antifungal properties can be used to help treat athlete’s foot with a bath in garlic water. Rubbing garlic on the skin can work as a mosquito repellant. This makes me glad we do not have mosquitoes in Las Vegas.

Have you ever noticed how sticky your fingers get after chopping garlic? That natural adhesive quality is why some people swear by garlic to fix hairline cracks in glass. Crush some cloves and rub the juice on the crack, wiping away any excess. Another unique use for garlic is as fishing bait since the fish are attracted to the smell of garlic.

Desnudos Tacos Grand Opening

Photos by Juanita Aiello

desnudotacos.com

18 The Las Vegas Food & Beverage Professional I January 2014

www.lvfnb.com

By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage

WHAT’S COOKING?

Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes

Photo by Odessy Barbu Photography

Echo and Rig Butcher and Steakhouse

The new Echo and Rig at Tivoli Village is doing something no other restaurant in Las Vegas is doing, offering a full fledged butcher shop and restaurant combination. Chef and owner Sam Marvin’s (formerly of LA’s Modada and Bottega Louie) two-level 12,500 square foot space is optimally located in the Village with its entrance just steps from the valet parking drop off and self parking garage, and its patio dining area within the 2nd floor restaurant space offers a prime vantage point for people watching.

Adding to the convenience are drive-up parking spaces available for its butcher shop customers.

As for the name, it’s simply meant to be one that stands out, with feminine and masculine representations: echo refers to a female nymph and rig, the manly Irish word for king.

The butcher shop with glass meat locker on full display shares the first level space with the restaurant’s bar and sandwich counter. Just as with friendly neighborhood butcher shops

in the days of a bygone era, members of the community can interact with Trevor Morones (who trained under New York’s legendary Pat LaFrieda) and his team of classically-trained butcher associates who guide you to the right choices or answer any questions you may have and wrap your selections in classic blue butcher paper with twine and a wax seal. When asked about the concept, Sam Marvin said, “Echo & Rig is a new forward thinking butcher shop and steakhouse concept that is part of a global grassroots movement that links the pleasure of food with a commitment to community and the environment. We have an old fashioned butcher mentality and are using old-school techniques.

You can come in and enjoy a great meal in the restaurant and pick up meats to prepare at home for the next night.” Regarding the quality of his products, Marvin said, “We provide top tier meat that we obtain from a network of farmers and ranchers who raise animals humanely.

They never use any antibiotics or hormones, and the grass the animals eat is never treated with pesticides or herbicides. The variety on any given day includes pork shoulder, chops, tenderloin and belly; free-range chicken; homemade sausages; lamb; prime rib; burgers; tri-tip; spencer; tenderloin; porterhouse; ribs; and the popular Tomahawk. Of course, we can also provide on any special requests.”

The restaurant features quite affordable fine dining, with an open kitchen and floor-toceiling windows adding to an open and bright feel. An extensive list of small plates includes grilled octopus with gigante beans, garlic & green olive vinaigrette; and the unique portobello fries with herb aioli. As for the steaks, options are plentiful, with practically any cut imaginable. Your server will bring the “Big Boys” to your table to view, cut-to-order cuts that are sold by the inch, and the menu also lists choices of tri-tip, hanger, filet mignon, rib eye, skirt, flat iron, top sirloin, Wyoming wagyu and Spencer—an old school cut taken from the center of the ribeye.

Echo & Rig Butcher and Steakhouse, 11 a.m. to 11 p.m., Tivoli Village, 440 S. Rampart Blvd., Las Vegas, NV 89145, 702-489-3525, echoandrig.com.

Photos courtesy MGM Resorts International

your inquiries.Email: bob@lvfnb.com

Bento Box Tuna 5 consisting of Kampachi Sashimi Salad, Beef Tenderloin, Miso Soup, Fried Rice, Rock Shrimp Tempura with spicy aioli and Chocolate Lychee Cake.

The dishes served were an excellent representation of the new direction the restaurant has been taking since Chef Zheng took over a year ago, as it moves away from French fusion and towards a more straightforward Japanese menu. Chef Zheng brings a well-rounded cooking style that she credits not only to the many different cuisines and cultures she has been exposed to, but also to the vastly diverse chefs she has worked underneath. Her very impressive resume lists positions she has held at Nobu in both Melbourne, Australia and at the Hard Rock in Las Vegas; and at Andre’s at the Monte Carlo and Alize at the Palms. Her diverse experience has included going from modern Japanese to strictly French cuisine to everything in between.

Shibuya takes its name from Tokyo’s Shibuya District; offers three separate dining areas; has been a 4 Diamond AAA Recipient from 20062013; and was selected Best of Las Vegas Japanese Restaurant by the Southern Nevada Concierge Association from 2004-2008, in 2010 and 2011.

Shibuya at MGM Grand I was a grateful invited guest to a recent media lunch at the MGM Grand’s Shibuya, hosted

by Executive Chef Heather Zheng and Master Sushi Chef Yoshinori Nakazawa, who treated us to a sushi meat tasting as he demonstrated the cutting of a whole Kampachi (a relative of yellowtail tuna). While enjoying cuts of loin (leaner, cut straight down) and belly (fattier, bias cut), we also sampled some of Shibuya’s impressive sake menu, which lists more than 100 sakes. Afterward we adjourned to the teppanyaki room, where we were served the www.lvfnb.com

January 2014 I The Las Vegas Food & Beverage Professional 19

Brett’s BY

ENTERTAINMENT HIGHLIGHTS

Britney Spears with her new album “Britney Jean” has kicked off her two-year Planet Hollywood residency with her “Britney: Piece of Me” show.

Jeff Beacher has returned with a new Beacher’s Madhouse at the MGM Grand with 15 stages and one main stage. Guests enter through an inconspicuous speakeasy-like passageway hidden behind a library bookcase.

“VÉRONIC Voices” will continue at Bally’s through 2014 after vocal impressionist Véronic DiCaire returns this spring following tour dates.

The incredibly “rock solid” “Rock of Ages” at The Venetian celebrated its one-year anniversary.

Blake Shelton and Luke Bryan will return to co-host the 49th Annual Academy of Country Music (ACM) Awards for a LIVE broadcast from the MGM Grand Garden Arena on Sunday, April 6. The next day, an all-star concert TV special will tape in the arena.

The 2nd ACM Party for a Cause Festival, a two-day outdoor music festival featuring hit makers, will be held April 4 and 5. Florida Georgia Line will host the 4th Annual ACM Fan Jam at the Mandalay Bay Events Center Sunday, April 6.

“Hypnosis Unleashed” starring Kevin Lepine celebrated its one-year anniversary at Hooters.

The newest Fremont Street Experience Viva Vision show is “The Who – Miles Over Vegas.”

HOT NEWS CLIPS

The Chelsea, The Cosmopolitan’s new 40,000-square-foot performance and allpurpose event space debuted New Year’s Eve with Bruno Mars.

The former Aladdin Theater for the Performing Arts is being transformed into The

AXIS at Planet Hollywood Resort & Casino.

The redesign will feature an innovative dance floor and one of the world’s largest video and projection installations.

Open nightly, the new $3 million champagne lounge and bar, FIZZ Las Vegas, inside Caesars Palace showcases a fashionable two-story space with a photography collection.

The El Loco roller coaster, the second of its kind in the United States, opens at The Adventuredome at Circus Circus this month.

Open-carriage coaster cars accommodate four passengers for a 72-second, adrenaline ride.

Bally’s is building the Grand Bazaar Shops, an outdoor Strip shopping mecca designed as a “21st century bazaar” with 150-plus shops and food venues, plus a Swarovski Crystal Starburst towering over the brand’s store.

An updated Atlantis Show at The Forum Shops at Caesars in the Roman Great Hall is operating after months of closure to modernize and enhance the 11-minute animatronic attraction.

The Thomas & Mack Center, a top grossing venue in the country, has begun a year-long celebration of its 30th anniversary.

The new O’Sheas casino has opened with six beer pong tables, and three bars – Lucky Bar, Dublin Up Bar and the outdoor Blarney Bar. The original refurbished O’Sheas marquee adorns The LINQ’s side entrance.

This summer, the Priefert Pavilion’s two new climate-controlled arena venues will open adding more than 100,000 square feet to the existing South Point Arena and Equestrian Center.

This spring, New York-New York will unveil a new patio culture, an enhanced Nine Fine Irishmen experience and introduce Hershey’s Chocolate World. New retail partners that just

20 The Las Vegas Food & Beverage Professional I January 2014

opened include Swatch, Stupididiotic, I Love NYNY and Starbucks.

OneBar at the historic Golden Gate downtown recently completed an expansion boasting a large LED video screen.

The Swatch Group is bringing its second U.S. Hour Passion boutique location to Aria.

PartyPetition is a new app on Apple’s App Store for securing guaranteed advance Las Vegas nightclub reservations.

Adjacent to The LINQ is Purple Zebra, an innovative a self-service candy and slush bar with floor-to-ceiling displays featuring 38 different novelty vessels.

DINING CLIPS

Hash House A Go Go with over-sized portions will open at the Rio in the current São Paulo Café location, which will remain open until renovations begin the first quarter.

Meatball Spot, formerly in Town Square, will open a new location in Planet Hollywood’s Miracle Mile Shops.

N9NE Steakhouse at the Palms has had a makeover introducing a chic, updated look to complement the resort’s $50 million renovation.

Mr. Lucky’s Café and Pink Taco at the Hard Rock have launched nutritious menus featuring gluten-free, low-calorie, vegetarian and vegan options.

At the M Resort, Jayde Fuzion is a new contemporary Asian dinner restaurant with Executive Chef Seonkyoung Longest, winner of Food Network’s “Restaurant Express,” an 11-seat sushi bar and 20-seat private dining room where Marinelli’s Italian Restaurant used to be.

After 12 years, Super Mex on East Sunset Road is now Jalisco Cantina and the valley’s second location. www.lvfnb.com

The Best of Silver State Awards 2013

By Ed Manley

The Pioneer Award went to Sirio Maccioni, icon of industry and founder of the fabulous Le Cirque chain. MC Robin Leach recalled the time he dined at Le Cirque NYC, joining 3 former U. S. Presidents who were dining at the same time, and the time the Pope ordered take-out from the restaurant.

The Industry Champion Award went to Alex Stokes, Wynn’s Food Safety Director for many years, for leading industry efforts to make Las Vegas a SAFE place to eat.

Photos by Ed Manley

Lots of pictures, lots of love, shared by the honorees and attendees. And the benefactor of the evening was the Nevada Restaurant Association’s Education Foundation. Great job by TMG Entertainment and Venetian VP of F&B Sebastien Silvestri for a fabulous presentation. The food and drink were first class. Don’t miss this fabulous celebration of excellence next year, and take advantage of the excellent values in the silent auction that accompanies the event.

A truly magical evening is how I would caption this great event at The Venetian. Three WORLD famous chefs were honored, along with dozens of other chefs, owners and managers of the finest in the state. Our industry can’t get too many accolades considering how hard a business it is, and the kudos were flowing freely that night for sure.

The star of the evening was Chef Kerry Simon, not only because of his fabulous professional accomplishments but also the courageous battle he is waging with a devastating illness. The love for this man was heartfelt by everyone in the room, and he was most gracious in returning the love to his supporting staff. The Visionary Award was the most prestigious of the night.

Chef Emeril Lagasse was most gracious and humble in receiving the Leadership Award. We’ve seen him do so much in our community, including many donations to the Andre Agassi fundraisers.

VSN is an IRS Perhaps approved 501(c)(3) Charity” organization it is “Public money!

The Veter an eteran an’’s Suppor Supportt Netw or k, Inc Networ ork, Inc..

(VSN) They deserve MORE!

Objectives - The objectives this belief organization Perhaps lackof of in are: self!

* To provide skills to veterans with an emphasis on our target market - homeless, disabled and Maybe noveterans. place to clean up for work! special needs Maybe theyleading havetonothing on the Global Foodservice Institute, * To offer training professional tangible certifications from National Restaurant Association and Prometric, which helps their resume to pass the their resume! computerized screening process, and the HR screener, so they can get in front of decision makers demonstrate theirjust skills.need to find Orand maybe they * To aid and encourage the interest, someone whoeducation cares!and advancement of homeless, disabled and special needs veterans in the food service and hospitality industry. it is - we’re to and sustaining roles in society and * TWhatever o strengthen organizations that helpcommitted veterans find fulfilling with their families. helping Homeless, Disabled, Visually * To provide funding for on-the-job training for veterans.

Impaired and at risk Vets! * To provide funding for professional talking books and Braille books for veterans.

SUPPORTING various other projects VSN is an IRS approved 501(c)(3) “Public Charity” organization The Veterans Support Network (VSN) also provides funding for two wonderful activities done by the Military Hospitality Alliance (MHA) which, since 2003, has held a Military Culinary Competition, outside Marine Barracks in Washington, DC, and the Enlisted Aide of the Year Award, in conjunction with the USO at the Ritz Carlton in Pentagon City.

Objectives - The held objectives of this organization are: Together, MHA has paid out $100,000 in prize money to military enlisted personnel.

It provides great education as well as *To provide skills to veterans with an emphasis on our target market - homeless, bragging rights for which service has the best cooks and the best enlisted aides who support the Admirals and Generals.

disabled and special needs veterans. * To offer training leading professional certifications from the Global To support VSN,tolearn more, or provide suggestions as to where and how we can help, Foodservice Institute, National Restaurant and Prometric, which PLEASE send usAssociation an email at hq@vetsupportnetwork.org. helps their resume to pass the computerized screening process, and the HR screener, their I skills.

January 2014 The Las Vegas Food & Beverage Professional 21 www.lvfnb.com so they can get in front of decision makers and demonstrate *To aid and encourage the interest, education and advancement of homeless, disabled and special needs veterans in the food service and hospitality industry.

By Bob Barnes

Craft Beer Takes Center Stage at 2013 NBWA Convention & Trade Show

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

The 76th annual National Beer Wholesalers Association Convention and Trade Show convened at Caesars Palace in Las Vegas and attracted 3,872 industry representatives. The convention was a chance for distributors to research all that’s available in the world of brewing, while the trade show was a showcase of breweries from all over the world representing nearly every beer style.

One of the more unusual beers I tried was Colorado’s New Belgium Brewing’s Lips of Faith Coconut Curry Hefeweizen. Don’t let the name scare you away; it was quite good, with the curry more a suggestion than being overpowering, and I can see this being an excellent companion to Asian cuisine.

New to Delaware’s Dogfish Head’s line was its Sixty-One IPA. That one extra minute refers to an addition of Californian syrah grape must, which pushes the boundaries of new innovations to the favored IPA style and the merging of wine with beer, something this brewery has been known to do more than a few times.

The lone Nevada brewery represented was Joseph James Brewing Company, from Henderson, Nevada, which continues to expand its production and sales. Its beers are now being distributed in 15 states with more sure to be added soon. The brewery recently added a new location for storing and aging with plans to

Photo by Joe Urcioli

Nearly 300 different exhibitors displayed their wares, with more than 500 labels of imported and domestic beer available for sampling. The most congested spaces on the trade show floor were amongst the tables of the 30 (eight more than the 2011 show) craft breweries represented in the Brewers Association-sponsored Craft Brewers Pavilion, and the rest of the trade show appeared to be dominated by artisanal beer sporting plenty of flavor. No surprise there, as the craft beer industry continues to be the fastest growing segment in the entire US beverage alcohol industry, despite a less than vigorous economic climate. The evidence is that growth of the craft brewing industry in 2012 was 15% by volume and 17% by dollars compared to growth in 2011 of 13% by volume and 15% by dollars, and in the first half of 2013 the craft brewing industry has seen a craft brewer dollar sales and volume increase of 15 and 13%, respectively. Craft brewing also continues to eat away at the portion of the overall sales pie; the craft brewing sales share in 2012 was 6.5% by volume and 10.2% by dollars.

Christine Celis and Artisanal Imports Rep Kai Christensen

produce five to six barrel-aged brews a year. I appreciated its 14% abv Bourbon Barrel-Aged Smoked Wee Heavy, which was brewed with 1/3 of the grist smoked in-house using the barrel staves from its previous barrel-aged release and then aged for six months in fresh Maker’s Mark bourbon barrels.

beer with floral aroma and notes of berries and grapefruit; Les 3 Fourquets Lupulus Ale, an atypical hoppy unfiltered blond ale aged in champagne bottles and in casks; and Brouwers Verzet Oud Bruin, a sour brown aged for a year in red wine oak barrels and then blended with a young ale.

I was impressed with the 3 Lobos line of beers from Cervejaria Bäcker, a craft brewery from Brazil. The beers were the most flavorful I’d ever experienced from the South American continent, with Exterminador de Trigo, a wheat beer made with Brazilian lemongrass; the 9% abv Bravo Imperial Porter aged in umburana (a common Brazilian tree) barrels; and Pele Vermelha, a 7% abv IPA made with American hops and Brazilian orange grinds.

Unibroue, Canada’s answer to Belgian styles, brought its Éphémère Cerise (Cherry), which is Blanche de Chambly with essence of cherry added. It’s reminiscent of rose wine followed by a dry aftertaste of wild cherry, but unfortunately for many of us, it’s currently only available in Canada.

Artisanal Imports, which can always be counted on to bring interesting and excellent products from Belgium, was assisted by Christine Celis, daughter of the late brewing legend Pierre Celis. Christine was representing Authentic Beverage Management, a subsidiary of Artisanal designed to promote small craft breweries, and pouring Triporteur from Heaven from BOMBrewery, the only craft brewery in the world to roast its own malt, and brewed with dark and white candy sugar; Kortrijk-dUtsel, a very dry champagne-like Belgian aperitif

22 The Las Vegas Food & Beverage Professional I January 2014

This was my eighth time attending the trade show, which has become noticeably dominated by craft beer choices, a trend that has grown exponentially over the past 14 years. If this trade show is any indication, it would appear that more and more distributors are embracing the craft beer segment as it slowly but surely chips away at the pie, securing a larger piece of its share of the beer market.

The NBWA is a major beer biz convention that wisely comes to Vegas every other year and alternates in other cities (sans trade show). For more information, visit the NBWA’s website at www.nbwa.org. www.lvfnb.com

By Crystal Marie Crystal Marie is the brand ambassador and journalist for The Las Vegas Food & Beverage Professional. She is a leader in networking, excels in persuasive writing and has an extensive background in sales and marketing. New to the Las Vegas area, she is ready and willing to try anything when it comes to food, as food is the way to her heart.

Industry Nightlife in Vegas WHO SAID FUNDAYS!

MONDAYS

CAN’T

BE

Standing in line at Marquee Nightclub had me excited as I could feel the energy of everyone around me, dressed to the nines of course.

It’s always fun to browse all the club-wear for ladies and gents, and Marquee seems to have a stricter dress code right up there with Hakkasan Nightclub or the Foundation Room.

The general admission line was easy to buzz through, and of course, if you’re in the industry and go out often, you tend to know some host, promoter, or doorman who can walk you right in. The trick is to have some hot ladies with you if you want prompt service?

slight Cirque attire. I am always impressed with Cirque dancers as they are so graceful and so full of muscle. The creative performance was all very fitting to the music that pumped loudly through the speakers.

All in all Marquee Mondays can be a fun way to let loose and get a little crazy at the end of a day that some of us struggle with.

WHAT EVERYONE IN THE INDUSTRY IS TALKING ABOUT RIGHT NOW: The industry gives back by donating time and effort to Three Square.

As I become more and more involved with the service industry of Las Vegas, it really delights Marquee is not too big but not too small, and me how involved we all are with Three Square very wide open which I enjoyed as it allowed Food Bank. A couple months ago I attended a for a great view of the dance floor and most food critic’s roast at Three Square which gave bottle service tables. I could tell right away that me an opportunity to see what the food bank is Mondays are very popular at the Marquee. all about. CEO Brian Burton and his staff are After grabbing a drink and checking out the not only incredibly devoted to feeding the less patio area near the pool, I was ready to do some fortunate of Las Vegas, but they stay extremely people watching from the dance floor and see busy! This past December Hakkasan Las Vegas what the stage had to offer. I watched as the DJ was giving back by donating $5 to Three Square mixed up electronic and house music with some for every guest that enjoyed dining in their older hip-hop classics, typical nightclub music fabulous restaurant. The events, food, people, in Las Vegas that you either love or hate, but effort and the passion that is involved with Three Square Food Bank is endless and heartgood music for the club scene of course. warming; the service industry really plays a What really had me captivated was when huge role in that. beautiful performers started to take over the stage area, performing a sensual and acrobatic To sign up for volunteer work at Three dance above the DJ. Not only beautiful but each Square Food Bank, visit their web-site: covered in an artistically fabulous costume, www.threesquare.org

INDUSTRY INSIDER INFO: Sunday – Thursday; Locals free in every open nightclub!!* *Subject to change when nightclub hosts a special event or DJ. Locals enter in the general admission line and must have valid NV ID. Contact me in advance for any nightclub bottle service or V.I.P. treatment.

Crystal Marie - 720-212-8048 Crystal.marie@lvfnb.com Check out www.showtickets4locals.com for complimentary show tickets and discounts. This is a very cool site for Las Vegas locals and you must have NV I.D. to sign up. www.vegas4Locals.com for great information on getting involved in the community and the ‘when and where’ of free shows and events taking place around Las Vegas. This site also offers travel and hotel deals as well as tons of free coupons for shows, meals, services, products, shopping, and much more! You do not have to be a local to utilize this site (although certain discounts do require NV ID)

INDUSTRY NIGHTS SUNDAYS XS (Wynn) Lily (Bellagio) Body English (Hard Rock) Hakkasan (MGM)

MONDAYS XS (Wynn) Marquee (Cosmo) Gallery (Paris)

TUESDAYS 1OAK (Mirage) HYDE (Bellagio) PURE(Caesars Palace) Moon (Palms)

WEDNESDAYS Chateau (Paris) Surrender (Encore) LAX (Luxor)

THURSDAYS Hakkasan (MGM) TAO (Venetian) HAZE (Aria) Tryst (Wynn)

Belvedere Vodka Red Party - Hard Rock Belvedere Vodka Red Party - Hard Rock Photos by Juanita Aiello

www.lvfnb.com

January 2014 I The Las Vegas Food & Beverage Professional 23

HUMAN RESOURCES INSIGHTS

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

Employee Opinion Surveys Are a Good Thing Is asking your employees how things are going and how they are being treated at work a good thing or not? If you are afraid of the answers, then maybe you shouldn’t be asking. Opinion surveys, regardless of the recipient, are a valuable tool to gauge the environment in your business.

For employees to be the best, they need to have a good work environment and the perception that they contribute to your success. People thrive at work if they are engaged – they become disenchanted when they feel as though their contribution is neither appreciated, desired, nor meaningful.

A great employee opinion survey includes the following 5 key components and should be: 1. Succinct. Your survey should outline the purpose, have content specific to your organization, and ask questions that are short and easy to understand, and the survey should not be too long as to frustrate your employees when they are filling it out. It should include a balance of rating questions and open-ended questions.

2. Interesting. Include a mix of questions that reflect issues they face every day. That means that you are more likely to get the information you really need. It also makes the experience more enjoyable for your employees. To get at your “skeletons,” you have to ask what has been done well along with what has been done poorly. Don’t be afraid of poor ratings or harsh responses – look at them as an opportunity for change and improvement.

3. Measureable. Focus the content on measuring specific metrics and your reoccurring problem areas. Specific questions will tell you “how” you are doing in certain areas and will give you simple ways to see if you are succeeding in your efforts to make improvements.

4. Diagnostic. It needs to identify both the strengths and the weaknesses within your organization. Once you know “how” you are doing, the answers to the questions will help you decide “what” you should do. Without good diagnosis, you cannot know what action you should be taking.

5. Actionable. The key step with any survey is acting on the results. If you ignore or minimize the results reported through your survey you not only have wasted your time and money, but you will lose all credibility with your employees. As long as you take action based on survey findings, it’s not unrealistic to expect your employees to fill out a survey every year or so.

Your employees know your organization better than anyone, they deal with the day-to-day issues, and they face the challenge of working with a poor supervisor or manager. Employee opinion surveys are meant to get at those facts. Having employees answer questions using ratings scales means that you know how strongly or how poorly they feel about things at your organization.

Just as important, getting them to explain their ratings in their own words or asking them for recommendations on topics that are important to them can also be invaluable in determining what action you need to take.

HR

Question of the Month

A well-designed employee survey is probably one of the best ways for an organization to hear what employees really think and how they view their role in the organization.

By asking all employees to participate and encouraging the highest possible response, it means that you will be able take action on accurate information, rather than settling for conjecture, hearsay or rumor as a means for proceeding to address issues.

An employee opinion survey should never be the only tool in your arsenal. It should be a part of a larger goal of ensuring employee satisfaction and engagement. Don’t forget the value of suggestion boxes, guest comment programs, and employee focus groups. However, in the end, a well-designed survey, that gets you the information you need to know is your most valuable tool in helping you achieve the goal of a satisfied, productive and engaged workforce.

Next month’s topic: Does your organization allow tattoos and visible piercings? What is the policy, the limitations, and the expectation for concealing these means of personal expressions and body decorations? Share your comments on this topic or a situation.

Send to LindaBernstein@cox.net. Responses for next month’s column earn a copy of my book (see above, left).

Be sure to include your mailing address when sending useful responses.

For current rates visit www.lvfnb.com/advertise.html or Contact Crystal Marie at crystal.marie@lvfnb.com 24 The Las Vegas Food & Beverage Professional I January 2014

www.lvfnb.com

FANTASTIC SUPER BOWL SUGGESTIONS OF WHERE THE ACTION IS!

By Shelley Stepanek

Photo courtesy MGM Resorts International Photo courtesy MGM Resorts International

Photo courtesy Rockhouse

The Sporting House Bar and Grill - New York-New York

Rockhouse - the Grand Canal Shoppes at The Venetian/Palazzo

The Mirage, with its recently renovated Race & Sports Book, featuring a “4K” projection system, that is more than four times the resolution of any other high-def TV, will certainly bring the plays up close. Or you can go to the Skyboxes at MGM Grand and feel like you are the owner of a team. On game day, both places along with the

2,500 sq. ft. Executive Parlor Suite at Bellagio will be great places to book for a group. The Pub at Monte Carlo will serve up classic favorites such as their famous juicy burgers, chicken quesadillas and more. For $9, you can knock down a few cocktails such as the Kentucky Highball or Cosmopolitan or order a regular beer and shot combo for the same price.

The Sporting House Bar and Grill at New YorkNew York is well known for their large screen TV and the crowds of enthusiastic sports fans.

With a good view from every area, here is a man’s party spot. There is reserved seating and a bottomless Bar Package on game day. Included for both levels is an all-you-can-eat buffet.

The lower level party package is $195, and the mezzanine is $150. Included on the menu are hot dogs, bratwurst, baked beans, riblets, chili, corn bread, Buffalo wings, Caesar salad and house salad. There is a build your own nacho or baked potato bar, along with plenty of deserts. events@ arkvegas.com, or 702-740-6345

The Pub - Monte Carlo

Photo courtesy MGM Resorts International

Let’s start with Rockhouse, located in the Grand Canal Shoppes at The Venetian/Palazzo. They will be offering open bar specials during the Big Game, running one hour before kickoff until the final whistle on Sunday Feb. 2. You can chose between the $100 open bar package, which will include well cocktails, domestic drafts and standing room, or the special $175 open bar package, which moves up to include premium cocktails and a place to rest your weary body.

Book early, this will be a “Rockin” good time. rsvp@therockhousebar.com, 702-335-9182

Skyboxes - MGM Grand

Race & Sports Book - The Mirage

www.lvfnb.com

Cabo Wabo in Planet Hollywood Casino is another sure rocking viewing party. Complete with food and drink specials, including hot dogs, sliders, cheese displays and a build your own tacos and nachos bar, viewers have an all-youcan-eat football buffet. Priced at $200 plus tax/ gratuity, on the Strip with several high def TVs throughout the cantina.

Photo courtesy Cabo Wabo

Photo courtesy MGM Resorts International

The LVH Theater, which holds 1500 plus, will have plenty of room for you and your friends.

There is also a casino player’s party in the events center, along with radio remotes. Friday there will be an indoor tailgate party with several NFL legends in attendance. With plenty of food and beverage in both venues, along with the buffet and coffee shop beforehand, and plenty of great restaurants to pick from after the game, make a reservation for Super Bowl Sunday at the LVH. 702-732-5936

Cabo Wabo - Planet Hollywood Casino

January 2014 I The Las Vegas Food & Beverage Professional 25

My Experience Competing in the World Food Championships

By Amie Genovese To compete at the World Food Championships is a dream come true. Everyone knows that the caliber of contestants and food is second to none at the WFC. One can only imagine my surprise and honor when Chef Anderson asked me to assist him during the Sandwich event.

My name is Amie Genovese, and I am a twenty-two-year-old second year student at Le Cordon Bleu, Las Vegas. I enjoy every aspect of the culinary profession and couldn’t wait to get my feet wet in my first “big time” culinary competition. I’ve placed in a few local competitions, but nothing on such a grand stage.

As life often does, a curve ball was thrown in my direction when my Chef had to bow out of the competition due to unforeseen

circumstances. I arrived at the competition at eight o’clock that sunny November morning. I was a nervous wreck, knowing I was the small fish in the big pond. My nerves weren’t soothed when my assistant commented on how she could tell that I was nervous, but she was so used to me being the calm rock during cooking competitions at school.

One look at what seemed miles of brand new stainless steel cooking equipment lined up like soldiers ready for battle was enough to jump start my adrenaline. Yes, here I am the amateur amongst pros, the unproven against the proven.

I’m rubbing elbows with past winners, standing side by side with chefs and professional cooks, and I don’t even have a team name. But I was going to give it my best shot.

Once we were all assigned our stations my nerves calmed down as I realized that although this is a cutthroat competition, everyone was so nice to each other. As this is a timed competition, when the warning time came around everyone made sure that all the competitors were aware.

Although I didn’t make it to the second round, only the top ten make it, I came in eighteenth. I found the WFC to be a well run, well organized, and most of all fun competition. I walked away with a new-found confidence that I can play with the big boys.

I thank the World Food Championships and Le Cordon Bleu, Las Vegas for allowing me to partake in such a tremendous event and give me the experience of a lifetime. All I can say is, I can’t wait until next year!

Photo by Juanita Aeillo

World Food Championships Presents Donation Check to Le Cordon Bleu for Supporting the Ultimate Bacon Experience

Photos by Joe Fogarty

Mike McCloud, President of the World Food Championships, presents a donation to Lachlan Sands, president of Le Cordon Bleu, for the school’s support, development and involvement at the Ultimate Bacon Experience during this year’s 2013 event. In the picture, from left, Tony Ramos, Chef Instructor; Kimo Kiyabu, Student; Blake Dang, Student; Mike McCloud; Lachlan Sands, President; Elizabeth Martinez, Chef Instructor; Amie Genovese, Student; Kathy Wessman, Chef Director of Academics; Mark Levasseur, Chef Director of Career Services.

26 The Las Vegas Food & Beverage Professional I January 2014

www.lvfnb.com

By Victoria Pindrik Victoria Pindrik has a passion for the hospitality industry and is

Epicurean Corner

currently a senior at the University of Nevada, Las Vegas, pursuing a degree in Hotel Administration. She holds the position of Marketing and Public Relations Coordinator for

Photos by Victoria Pindrik

UNLV Epicurean Society.

What a semester it has been for the UNLV Epicurean Society. We had a strong start with a lot of new members signing up, followed by plenty of events happening both on and off campus. A big thank you to the entire club for everything they have done to make this semester a success—from our club advisor

Al Izzolo, to our President Ada Ma and to everyone on the executive board and our members. Our final event of the semester was a home-cooked Thanksgiving dinner prepared by the members of the club. This dinner was specially put together for students who were not able to go home for the holidays. Together with our past president Lance Pearson and vice president Adrien Camposano, the club spent over ten hours in the school kitchen prepping and cooking this scrumptious dinner. Over 80 students and faculty members joined us for the dinner and feasted on a vast array of foods ranging from turkey with cranberry sauce, mashed potatoes, rice pilaf, bread pudding and sweet candied potatoes. It was truly a treat to see so many of us coming together to enjoy the true meaning of the holiday.

For our last restaurant outing of the semester, the Epicurean Society teamed up with the Beverage Club and the National Society of Minorities in Hospitality and went to the Sugar Factory on the Las Vegas Strip. There, we all

enjoyed fried macaroni and cheese, artichoke and spinach dip and crispy buffalo chicken for appetizers, followed by chicken and waffles and spicy jambalaya for entrees, and lastly ice cream sandwiches for dessert. Following the dinner, there was a liquid nitrogen demonstration where students over 21 were able to sample a variety of cocktails specially prepared by the baristas of Sugar Factory.

We ended our semester by saying goodbye to two of our seniors, Greg Dreyer and Ele Alarcon, who are due to walk in this Fall Commencement. We want to thank them for everything they have done for the club and their contributions to its success. We wish them the best in their future endeavors.

Epicurean Society members look forward to taking some time off for the winter break and resume come spring semester with exciting events and outings.

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January 2014 I The Las Vegas Food & Beverage Professional 27

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La Cucina’s Bella Notte - The Venetian

Photos by Juanita Aiello

www.venetian.com

Traditional yet New

La Cucina’s How To Italian - The Venetian www.venetian.com

Perfect Soy Sauce Flavor without the Color!

A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta,

www.whitesoysaucefood.com 28 The Las Vegas Food & Beverage Professional I January 2014

Photos by Juanita Aiello

fusion and natural foods

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Thanksgiving Dinner At Carmine’s Legendary Family Style Restaurant

By Crystal Marie Crystal Marie is the brand ambassador and journalist for The Las Vegas Food & Beverage Professional. She is a leader in networking, excels in persuasive writing and has an extensive background in sales and marketing. New to the Las Vegas area, she is ready and willing to try anything when it comes to food, as food is the way to her heart.

Photos by Crystal Marie

Carmine’s put on our table was like something out of a movie. Because we were seated perfectly on their ‘patio,’ I’ll never forget the looks our table was getting from Forum shoppers walking by as the food took over our round table. Heads were turning and jaws were dropping, which of course had the family and I laughing throughout the meal. We probably had enough to share with every one of those salivating shoppers. We didn’t expect a whole bird, but that’s what we got and boy was it was massive! The stuffing carried a unique and tasty texture that was new to me and I enjoyed it very much. We had loads of potatoes, both white and sweet mashed. The veggies were cooked perfectly and complemented by butter. We genuinely enjoyed every single bite.

I don’t know about you but whenever I have which is roomy and open. The location also Although some will claim pairing turkey with includes eight large privet dining rooms perfect family in town for holidays, I like to impress the a white wine is a must, we went for a mediumbest way I know how, with style and great eats. for hosting not only business meetings, parties, bodied Cabernet that went well with our entire and other social events but is an excellent place I needed a restaurant that not only serves huge, meal. We enjoyed my favorite dessert, apple mouth-watering portions (which is a must for for weddings. Holding up to 1,500 people, they pie, to complete our holiday dinner. After Thanksgiving!) but it had to be classy, yet still even feature a bridal suite upstairs. eating like kings and queens that afternoon, we carry a comfortable family atmosphere. I had With vaulted ceilings, wine racks from top to all struggled as we walked out of the Forum to be very particular while choosing the perfect bottom, dim lighting, and a very friendly staff, Shops. Full as could be, I still looked forward to place to host a great Thanksgiving dinner for my I knew right away I had chosen the perfect leftovers the next day, which was pretty much a family and me. place. Carmine’s really set the mood for my second Thanksgiving feast for us.

The 2000 square-foot Southern-Italian style family’s holiday experience and I knew having I’d have to say this was one of the best restaurant is the newest addition to the Carmine’s the football game on flat screens throughout Thanksgiving meals I have ever had. The meal family, opening just this past year in the heart of the restaurant would help to keep my father was outstanding, the atmosphere was delightful, Caesars Forum Shops on the Las Vegas Strip. occupied. Our family was all smiles as we were and service was superb. All that really mattered Dating back to August 1990, Carmine’s is based seated; I couldn’t have been happier. to me was making my family happy, but more out of New York, offers family-style dining, and My favorite part was when they brought out than that, we were all impressed. I will be back is known for its extremely huge portions. The the main course; I’ve had some great holiday to indulge in their Italian dishes very soon.

Las Vegas location hosts a beautiful dining area meals in the past but the Thanksgiving spread Carmine’s will always be a winner in my book.

Photos by Juanita Aiello

USBG Holiday Party

30 The Las Vegas Food & Beverage Professional I January 2014

www.lvfnb.com

EVENTS

AD INDEX

JANUARY

January 29-30 TPE 2014

January 8-10

Tobacco Plus Expo International

Potato Expo

www.tobaccoplusexpo.com

www.potatopro.com January 7-10

FEBRUARY

CES-Consumer Electronics Show

February 7-9

www.cesweb.org

Chinese New Year

January 15-17

www.CNYintheDesert.com

PPAI-Promotional Products Association International

February 8

www.ppai.org

Splendor in the Glass

January 16-18

www.klvx.org

Sports Licensing Show

February 9-12

www.showproco.com

NGA-National Grocers Association Expo

January 19-21

www.thengashow.com

Fancy Food Show

February 25

San Francisco

Aces & Ales www.acesandales.com 702-638-2337

page 8

Green Restaurant Association page 32 www.dinegreen.com 617-737-3344

Al Dentes’ Provisions sales@aldentes.com 702-642-1100

page 2

Jay’s Sharpening www.jayssharpening.com 702-645-0049

page 27

JCCNV www.jccnevada.com 702-428-0555

page 13

BJ’s Restaurant & Brewhouse page 31 www.bjsrestaurants.com 702-851-8050

Major Products www.majorproducts.com 702-838-4698

page 29

Designated Drivers, Inc. Las Vegas

White Soy Sauce www.whitesoysaucefood.com

page 28

Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715

page 13

page 27

www.designateddriversinc.com 702-456-7433(RIDE)

ACF Chefs Las Vegas Dinner/Meeting

www.specialtyfood.com

www.acfchefslasvegas.org

January 18 Chefs for Kids 5 K Run/1 Mile Fun Walk To see more events, visit www.lvfnb.com/

www.chefsforkids.org

calendar.htm

January 25 Big Dog’s Winterfest

Don’t See Your Event Listed Here?

www.bigdogsbrews.com

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

Let’s Get Together at BJ’s!

Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES® Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT

CENTENNIAL | 702-851-8050

|

SUMMERLIN | 702-853-2300

|

HENDERSON | 702-473-2980

join us for HAPPY HOUR Mon.– Fri. 3–7PM | LATE NIGHT Sun.–Thurs. 10PM–Close W W W. B J S R E S TA U R A N T S . C O M |

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“Wow – I love this place!”® January 2014 I The Las Vegas Food & Beverage Professional 31 6/12/12 2:04 PM

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