January 2016 by The Las Vegas Food & Beverage Professional

Issue 1 Volume 16

US $3.95

“I am 100 percent Sicilian, and so is my vodka.” -Chazz Palminteri

W HOT .LV OS FN & BP STO RO RIES .C V OM ISIT

VELVETEEN RABBIT WINS ANNUAL BOSS OF THE BARS CONTEST

Photos by Jerry Henkel for The Mob Museum

The third-annual Boss of the Bars cocktail contest was held at The Mob Museum downtown and Velveteen Rabbit won the coveted Repeal Day Cup. Andrew Shumaker competed on behalf of the winning bar, preparing the “Here’s Looking at You Fizz” and “Tomoka Sour.” “Here’s Looking at You Fizz” included Bogart’s Gin, “green” almond cream (blended with spinach and cucumber and fine strained), lemon juice, lime juice, simple syrup, green juice made with green apple, cucumber and spinach, orange blossom water and egg whites. “Tomoka Sour” included Cutty Sark Prohibition, dark rum, chamomile-honey, lemon juice, Allspice Dram and garnished with a chamomile ice cube. Runner-up was Oscar’s Steakhouse represented by bartender Celeste Peterson. The designated People’s Choice award went to Glutton, whose bartender Dean Howard prepared “The Dewdropper.” In addition, the Prohibition-era-inspired costume contest was won by Las Vegan Rene Munoz. Velveteen Rabbit’s Andrew Shumaker hoists the Repeal Day Cup.

Boss of Bars “People’s Choice” winner Dean Howard

Best Costume winner Rene Munoz

Former Mayor Oscar Goodman opens Repeal Day festivities Dec. 5, 2015.

January 2016

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

FEATURES WELCOME TO THE NEW YEAR 2016 AND THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL‘S 10TH YEAR PUBLISHING here in the Las Vegas Valley. Last year we started publishing The SoCal Food & Beverage Professional serving the Food & Beverage professional industry in Southern California. We could have never come this far and grown this much without the continued support of our loyal readers, public relations companies and departments, chefs, restaurants, and of course, advertisers. We thank all of you and look forward to bringing you even more in this New Year 2016…

Cover

FRONT COVER FEATURES CHAZZ PALMINTERI AND HIS BIVI SICILIAN VODKA, and he and the vodka are both 100% Sicilian. He shared a unique story with our Beverage Editor Adam Rains, who recently had a Q&A with Chazz and learned about an experience he shared with the immortal Frank Sinatra. Check this and other inside information out on the two-page spread on page 16. Cover photo courtesy Chazz Palminteri BOCUSE d’OR COMPETITION FOR THE FINAL US CHEFS TEAM HAS COMPLETED AND LVFNB PRO WAS THERE TO COVER IT. The Venetian-Palazzo was recently the host for the US Chefs final competition to be included in the international competition next year in Lyon, France. Read the coverage by our very own journalists Elaine & Scott Harris, who were there to cover the events. DAVIDOFF OF GENEVA OPENS ITS FIRST CIGAR BAR IN LAS VEGAS ON THE STRIP to the delight of many cigar aficionados who take advantage of the cigar-friendly attitude in Las Vegas. Meet Managing Partner Matthew F. Acrella and learn what it takes to establish a world class cigar venue in Las Vegas.

Page 4 Hot Off the Grill! Page 5 For the Love of the Craft Keith Baker Page 6 What’s Brewing Page 7 Chef Talk Yes We Have Some Bananas Today Page 8 West Eats East West Also Drinks East

Page 10 Brett’s Vegas View

Page 15 Craft Beer Takes Center Stage at 2015 NBWA Convention & Trade Show

Page 24 Davidoff of Geneva Opens Its First Cigar Bar in Las Vegas with Luxurious Amenities

Page 16 COVER FEATURE Chazz Palminteri - BiVi Vodka new but steeped in tradition

Page 26 Human Resources Insights The Power of Positive Thinking

Page 20 What’s Cooking

Page 12 Pigskin Picks for Game Days

www.lvfnbpro.com

Page 22 Product Spotlight Product Review Our Picks

Page 18 Bocuse d’Or USA Selection Brings the Country’s Brightest Young Culinary Talent to The Venetian Resort in Las Vegas

Page 9 Food for Thought Let’s Do the Super Bowl and Win Over Our Guests

Page 14 Up Front and Personal Weighting Tables with Kyndra Richardson

Page 13 Wine Talk 2016 New Year’s Resolutions: Learn, Taste, and Go Enjoy Wine to the Fullest!

Page 21 Executive Chef Scott Pajak at Lagasse’s Stadium in The Palazzo Resort Adds More Fine Dining Fare to the Menu ACF Chefs Las Vegas

Page 27 The Bottom Line When Increasing Customer Spend Isn’t a Good Thing Page 28 A Good Read: American Fare: Everyday Recipes from My Kitchens to Yours Page 29 Megan Mack’s Latenight Excursions Page 30 Events Ad Index

January 2016 I The Las Vegas Food & Beverage Professional 3

The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com

HOT OFF THE GRILL!

January 2016 Mike Fryer

Sr. Editor/Publisher

LVFNBPro Editorial Director Bob Barnes toasts to the anniversary of Repeal Day at the Mob Museum Repeal Day event with GVR Pizza Rock GM Ricky Lewis.

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

Juanita Fryer

Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@lvfnb.com

Juanita Aiello

Bob Barnes

Editorial Director bob@lvfnb.com

LVFNBPro Editorial Director Bob Barnes helps Chef Alex Stratta serve his banana pudding dessert at Salt ‘N Pepper at Tivoli Village. Read Bob’s feature on Chef’s new restaurant on page 20.

Elaine & Scott Harris Editors at Large harris@lvfnb.com

Bar consultant, television personality and author Jon Taffer, best known as host of the reality series Bar Rescue on Spike and The Bar & Nightclub Show, recently visited Southern Wine & Spirits Academy where he met with SWS Senior Director of Marketing & Special Events Michael Severino and Executive Director of Mixology & Spirits Education Francesco Lafranconi.

Adam Rains

Creative Director juanita@lvfnb.com

Beverage Editor adam.rains@lvfnb.com

Advertising sales@lvfnb.com

Article Submissions/Suggestions articles@lvfnb.com

Calendar Submissions calendar@lvfnb.com

Website webmaster@lvfnb.com

Press Relase Submissions news@lvfnb.com

General Information info@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Journalist Aimee McAffee

Journalist & Photographer Joe Fogarty

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist Shelley Stepanek

Journalist Food for Thought Les Kincaid

SoCal Journalist Lisa Matney

Journalist Mitchell Wilburn

Pre-Press Technician Brandon Yan

Journalist Good for Spooning LeAnne Notabartolo

Journalist East Eats West K. Mike Masuyama Ph.D.

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Al Mancini

Journalist Heidi Rains

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

Journalist Latenight Megan Nicolson

Journalist The Bottom Line Ben Brown

Photographer Bill Bokelmann

Photographer Joe Urcioli

SoCal Journalist Margie Mancino

Photographer Rose Powell-Carver

4 The Las Vegas Food & Beverage Professional I January 2016

www.lvfnbpro.com

For the Love of the Craft Keith Baker

By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery and a long-time cocktailian. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”

You are the bar manager at Oak & Ivy where you arguably have one of the better bar crews in town. What is your secret to building a team? The most important thing is developing trust. Not only about money but we have to trust that everyone behind this bar is good enough and has the same drive. Day shift or night shift, we all share. We had no idea if it was going to work but I think that it does and we are trying to do something different. Everyone on the team has to believe that we all belong and that there is a mutual respect. What’s your favorite thing about working at Oak & Ivy? Creative freedom: Our company says, make some money and do what you want. We trust you and know that you know what you are doing. As long as you are making money, we are all good. It’s a small bar so we can do whatever we want to do. (Scott Ditche) This might be a tough one but what is your favorite cocktail? My favorite cocktail is the Aviation. And, the reason I say that so easily and quickly is www.lvfnbpro.com

photo by Adam Rains

Keith Baker is a pistol! Out on the frontier of Fremont with his frontier facial hair, selling frontier whiskey and mixing stellar cocktails. His superb attitude and supreme work ethic transfers into everything he does. He has made a name for himself working up and down the Strip and has now found a home where the buffalo roam, East Fremont, where he is champion for the Downtown movement. Most importantly, this man has a love for the craft and fervor for all things fermented, that comes across to everyone he meets. I sat down with him one Oak & Ivy night and talked about the USBG, brain chemistry and his favorite thing on earth. because before the Aviation, I didn’t like gin. When you get your first gin cocktail, and you go “Oh, it doesn’t have to be a Juniper Bomb,” it just changes your brain chemistry in a certain way ... And so ... The first time I ever had an Aviation, at that point gin became my favorite white spirit. I’ll even drink it neat, no ice ... just dry. It’s gin. I love it. It’s my favorite thing on earth. You are very active in our Las Vegas chapter of the United States Bartenders’ Guild. What do you like about the guild in general? Two things—we are now the largest chapter in the country and even so it is a small percentage of all the barmen in the city, but I like the sense of community that it brings; also, that amount that you get back from it. For the 100 dollars that you spend on membership, you get like 100,000 dollars in value. I get to be a part of experiences that people couldn’t even buy if they wanted to. The education, products and the events that we get to go to are very exclusive and also a lot of fun!

You were recently part of Scott Deitche’s Cocktail Noir cocktail book; how did that come about? Through my affiliation with the Mob Museum the writer contacted me via email. I was interested to be a part of the research part of a book. He asked me for some quotes and about my thoughts on some of the cocktails. I was just hoping for an honorable mention in the book, but he included a picture of me and a few paragraphs on my perspective on being a bartender. I don’t want to take credit for the drinks that he created for the book but I did help guide him and help him think like a bartender. Do you always see yourself behind the bar? What I’ve figured out is that I love the education part of the industry. Even when I was a server at TGI Fridays, I would volunteer to be the trainer because I enjoy it. Eventually what I would like to do is move into more of an educational role. Either brand ambassador, cocktail historian or general bar knowledge would be great. I like to make what can be a dry subject fun so that people can get more out of it.

January 2016 I The Las Vegas Food & Beverage Professional 5

what’s

BREWING

By Bob Barnes 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

Number of US Breweries Reaches an All-time High

PT’s Brewing Planning a Restaurant

Beer Events

Photo courtesy of PT’s Brewing Company

Golden Entertainment Corporate Vice President of Food & Beverage Joe Romano, LVFNBPro Editorial Director Bob Barnes and PT’s Brewing Brewmaster Dave Otto toast to the success of the new PT’s Brewing Company.

This just in, according to the Brewers Association’s year-end review, the number of US breweries now totals 4,144 breweries, topping the previous historic high of 4,131 breweries in 1873. Also of note, in 2015 brewery openings exceeded two a day, 15 states are now home to more than 100 breweries and IPA remains the top style sold by independent craft brewers. To view an interactive timeline of US breweries go to https://www.brewersassociation.org/brewersassociation/history/history-of-craft-beer.

I recently met with Golden Entertainment Corporate Vice President of Food & Beverage Joe Romano and PT’s Brewing Brewmaster Dave Otto, who filled me in on the plans for the new brewpub slated to open in the former space of Tenaya Creek at 3101 N. Tenaya Way in late January. The building is undergoing a major renovation and will once again house a kitchen. Joe Romano, a Culinary Institute of America-Hyde Park graduate who trained with Charlie Palmer and was his first chef at Aureole (and in fact, the renowned wine tower was his idea!), traveled over the summer visiting several breweries including Pizza Port and Stone, to learn the culture of brewing and has formulated a plan to bring what he calls…“not fine dining, fun dining in a cool, fun environment where people can be educated in craft beer.” Some of the dishes Joe is designing are an IPA split pea soup, a “block” NY strip (named for its thick shape), stout-braised short ribs, stir-fry quinoa and paella with clams, salmon, shrimp and chicken. As for the beer, Dave has free reign to brew the styles he chooses and plans to have a lighter version of a European Pilsner, either a German-style Hefe or Belgian Wit, American Pale Ale, American IPA, Irish Stout on nitrogen and Irish Red, along with seasonal brews. The goal is to have at least one of his beers at all 48 Golden Entertainment Southern Nevada locations. Regarding the timing of this bold move, Dave said, “Vegas is just now turning the corner, getting into craft beer.” Joe added, “Draft beer is our number one seller across the board and we are getting into this at the perfect time and this move shows how versatile we are as a company. When we decided to take on a brewery concept, we knew we had to hire one of the most sought-after brewmasters in the industry, and having Dave Otto, with his reputation and qualifications, gives us street cred.” Stay tuned to future installments of this column. I’ll be sure to keep you posted on the progress and opening of this new brewpub.

Whole Foods at The District Adds Beer Bar If you’re like me, and you’ve found yourself at Whole Foods trying to pass the time while your wife browses every aisle, you’ll be glad to know that now you can sit down for a pint of quality craft beer. The location at The District recently debuted Sprocket, a bar located near the front of the store equipped with 24 taps and 14 wines by the glass. As with the market’s commitment to serving local products, this new bar represents that approach quite well, with several local brews which during my visit were Banger Brewing El Heffe Jalapeno, Big Dog’s B & B Batali Pale Ale, CraftHaus Belgard Belgian Ale, Joseph James Mocha Milk Stout, Old School Vanilla Porter and Tenaya Creek Oktoberfest. Open from 11 a.m. to 10 p.m., it’s a combination sports bar, with three wide screen TVs situated above the bar and a food menu of sushi, flatbread and salads. I’ve been told the location at Town Square will soon be adding a similar set up. 6 The Las Vegas Food & Beverage Professional I January 2016

A not-to-be-missed event is Aces & Ales 6th Annual Winter Beer Fest, running from noon on Jan. 15 to midnight on the 17th. Held at its Nellis location, more than 60 rare & specialty brews from some of the best breweries in American and Europe will be tapped over the three days, with a fresh new lineup each day at noon. Visit acesandales.com for more info. Big Dog’s Brewing will host its annual Winterfest, a celebration of hearty food and beers, on Saturday, Jan. 30 from 3 to 9 p.m. in the outdoor area at the Draft House at Craig Rd. and Rancho Dr. As usual, there will be live music, more than 40 beers poured, including several from local breweries, and admission is free. For the lineup of beers being served, visit bigdogswinterfest.com.

Tenaya Creek New Location Now Open Beer is now flowing at Tenaya Creek’s new location at 831 W. Bonanza Rd. During my visit I found about a dozen of their beers (including my favorite, Jackalope Barleywine) joined with several guest taps, including a handful of local beers. Opening hours are Mon.-Fri. 11 a.m. to midnight and Sat.-Sun. 10 a.m. to midnight.

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

By Chef Allen Asch

Chef Talk

Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu 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 teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.

Yes We Have Some Bananas Today I guess the winter weather has me thinking about tropical foods. Recently my mind went to pineapples, and this month without planning I became intrigued by the banana. Over 100 million bananas are consumed yearly, making it the fourth largest agricultural product behind wheat, rice and corn. Americans average just over 26 pounds of bananas a year, while Ugandans with the largest volume of consumption eat on average 500 pounds of bananas a year. All bananas are harvested as stage 1 bananas, still hard and green. They are then transported in shipping containers with a controlled or modified atmosphere environment that maintains an ideal temperature and limited oxygen gas to avoid the fruit from ripening. When the containers make it to a distribution center in the United States, the environment is again controlled to allow for the ripening of the banana. Bananas ripen through six additional stages as demonstrated in the chart. Bakers prefer stage seven bananas where the sweetness of the banana comes out. Supermarkets usually sell stage three and four bananas.

To keep bananas from over ripening after purchase, there are a few things you can do. First of all buy bananas that are not fully yellow, the green tipped bananas will take longer to reach their peak and start to change color and taste. A second way to preserve bananas is to store them at room temperature; since the refrigerator is cold this will speed up the breakdown of the cells within the banana. Another practice to employ is to utilize a banana holder or hanger. This avoids them from bumping and bruising which will speed up the breakdown. You can also wrap the tips with plastic wrap to avoid oxygen from reaching the stem. This can actually add a week of shelf life to a banana. Another storage technique is to keep them away from other produce that might produce ethylene gas and to not store them in sealed bags because this will not allow the ethylene gas to escape. This gas speeds up ripening. Once the banana is ripe you should store it in the refrigerator as this will inhibit further ripening, even if the peels turn a black color. Most people understand that bananas contain a lot of potassium, which is why it is a staple at tennis matches due to the potassium. Their potassium replaces some of the nutrients

sweated out, and they provide energy without weighing down the stomach. If you are a tennis fan I am sure you watched the spectacle around Maria Sharapova’s father, Yuri, miming for her to eat a banana from stands in 2006. Although bananas do contain potassium, it actually is relatively low compared to some other common foods such as beans, milk, apricots, carrots, bell peppers and sweet potatoes. Few people realize that the potassium bananas naturally contain is Potassium-40, which is a radioactive isotope of potassium. Bananas are also the only fruit to contain the amino acid Tryptophan and Vitamin B-6, which together produce serotonin in the body. Bananas as we now know them are on the verge of going extinct. Almost all of the bananas produced are from one type of plant, the Cavendish. Unfortunately, when an industry is based on one variety, when disease hits it can wipe out a whole crop. In the early 1900’s the banana of choice was the Gros Michel variety. A fungus, Panama Disease, came about and killed off all of the banana trees at the time. This was when the industry switched to the Cavendish. Unfortunately, there is a strain of the fungus now attacking this variety. Other parts of the banana tree are used as well as the “finger” of the plant. The finger is what the individual fruit is called. This comes from the hand, which is what the grouping you buy is called. This comes from the bunch, which is a compilation of 20-30 hands, the product harvested from the tree. Besides these parts, the leaves are commonly used in many Equatorial cuisines. Leaves are flexible, large and waterproof which makes them an integral part of cuisines and meals as either plates or disposable food containers and as a vessel for foods steamed in water or directly in fire. The core of the tree, which is part of the trunk, is also used is some cuisines, notably in the National Dish of Myanmar (formerly Burma), Mohinga, which is a national soup.

Stage 1 All bananas are harvested Stages 3-4 Sold at supermarkets Stage 7 Preferred by bakers www.lvfnbpro.com

Like most people I know I always peeled the banana from the tip, the part that connects it to the hand. I changed that after an international student of mine showed me how they eat it in her country, by peeling from the opposite end. So much easier. January 2016 I The Las Vegas Food & Beverage Professional 7

By K. Mike Masuyama Ph.D.

West Eats East

West Also Drinks East A Happy New Year! This is the year of an ape or monkey in the Chinese zodiac. Everyone at an age of 12, 24, 36, 48, 60, 72, 84 or 96 this year was born in this zodiac. Let’s celebrate this newly arrived year for the rejoicing monkeys with drinks of the Japanese origin together with anybody, age over 21. Recent statistics of the alcohol beverage consumption in Japan shows: beer (65%), spirits-Shochu (10-11%), sake (5-6%), wine (3%), whiskey (1%), others (14-15%). Beer is the most favored alcohol beverage. Though, beer never existed there until 1868 except for sporadic gifts from the Dutch which was the only western trade partner for almost three hundred years from the late 15th century. Japan was an isolated, passive, authoritarian land where many things were managed by rules and traditions, including sake. Once an American, Admiral Perry, cracked the closed door, the country started participating actively in the capitalist economy by labor of ordinary citizens. Then beer got welcomed for quenching those thirsty from business activities with its effervescent, refreshing and low alcohol content nature. Since then sake has been losing the sole, national alcohol beverage status. Particularly the young and females distance themselves from it today because of sake’s tradition in drinking as well as blunt taste. Alas to say, sake has slipped down to less than 10% of the whole alcohol beverage consumption, unlikely to be worth being called as the national drink anymore. Spirits-Shochu (25-35% alcohol) has also chewed up the sake share due to lower prices and its versatile nature of mixing with fruit juices, herbs, teas and many things, which lures the tastes of the younger generation. Shochu is prized by raw materials (sweet potato, barley, buckwheat) and locations (many in Kyushu, Okinawa islands), with specific aroma notes in the first sips. Wine is still in a cradle and may take 10-20 years to grow to a toddler stage despite of a good number of sommeliers, because of the high cost of tax as well as many handsexpenses in trade, and little promotion in the traditional food culture. Many of the Japanese domestic wines are fermented with grape juice concentrates that are imported. Ordinary consumers are hesitant to pay

Traditional yet New 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, fusion and natural foods www.whitesoysaucefood.com 8 The Las Vegas Food & Beverage Professional I January 2016

Mike Masuyama is a bi-cultural science-technologybusiness 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, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles. “Ask Doctor Sake” was his last series in this journal.

$30 a bottle for a Chianti, which may cost around $5-10 at our discount liquor store here in the US. Others (14-15%) are in my curiosity, probably unknown or unanswered or undecided or something else. Japanese beers are Kirin, Sapporo, Asahi, Suntory and Orion (from Okinawa) along with some craft beers. Kirin used to be the number one but Asahi has taken over. Almost all belong to a type of Pilsner, light, not very hoppy, and easy swallowing. Asahi and Sapporo bottled products are brewed by contract breweries in Canada or the US and Kirin by Budweiser in CA, while canned or premium ones are imported directly from Japan. At Japanese grocery supermarkets you see mostly the canned, while the bottled are at Japanese restaurants. That is all right as far as their taste is Japanese with its own recipes, I guess. Look at labels for the country of production. At some places, you may find premium, bottled beer by Suntory or Sapporo, imported. These beers are excellent partners with spicy sushi, teriyaki and tempura. If getting serious with pairing with sushi, move to sake, I recommend. Sake, as seen in my series of “Ask Doctor Sake” from June 2012 to February 2015 of this Las Vegas version publication, is an alcohol beverage from rice, brewed in the traditional process. Sake is divided into elaborated classes by the Japanese regulation for its tax purposes, which may have caused some myth and confusion. Junmai is sake naturally brewed, while Honjozo or Daiginjo, in the absence of the Junmai term, is the one alcohol added. An unfiltered, often described as Nigori, cannot be officially called sake in Japan. They are in their jurisdiction, which is not applicable here. Our sake is sake by our regulation and our trade practice. Anyway, sake spreads as Japanese food or sushi does here. Three bands, Gekkeikan, Shochikubai, and Ozeki, all brewed in California, dominate our market, while the imported competes in a specialty, premium segment. All sake are not born equal. Though, the difference in aroma, flavor and taste lies within a narrower range than wine. For food pairing, sushi may go well with cold dry sake, while teriyaki or tempura with hot, heavy bodied sake. The imported, probably 99% of them, carries the original packages and labels in Japanese which are hard to be distinguished by appearance. According to my sake business experience, sake might be better sold as exotic for the time being, though it might limit sake within a foreign origin, ethnic market. Going beyond the current, enclosed market might be possible with market-friendly appearance and taste into a dry white wine territory particularly for pairing with seafood, though it would take time. Sake needs education, education and education more for business and pleasure. Kanpai or cheers with J-beer or sake for health and prosperity in this happy new year! www.lvfnbpro.com

FOOD FOR THOUGHT Let’s Do the Super Bowl and Win Over Our Guests

By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour 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

Homemade Hummus With January and Super Bowl just around the corner we know that throwing a killer Super Bowl party can be hard work and has the potential to get pricey depending on group size, but we’ve found a way you can do it for a reasonable cost with good popular choices to serve your guests when they show up for the big game. But, did you know every year, there are 72 footballs used for the Super Bowl? There are more than 700,000 footballs purchased for the NFL each year. Also, beer stays steady in the number one spot as the most preferred beverage to chug during the game, followed by soda and carbonated water. Here’s an interesting fact: according to Nielsen, the percentage of consumers who said they were drinking or serving beer fell to 30 percent from 35 percent a year ago. Oh Yeah...Happy New Year! Super Bowl snacks are all winners. Here are a couple good recipes to add to your already scheduled offers:

1- 15 ounce can of chickpeas, drained, with juice reserved 1/4 cup reserved chickpea juice The juice of one lemon 1 large clove of garlic 2 tablespoons olive oil 1 tablespoon tahini (Add more to taste) Simply blend all ingredients in a food processor or blender for three minutes or until creamy. Serve with store bought pita chips. Yield: servings for 4

Parmesan Ranch Snack Mix 2/3 cup canola or olive oil 1 one-ounce packet ranch dip seasoning mix powder About 4 cups popcorn, popped (2 to 3 tablespoons un-popped kernels)

About 3 1/2 cups waffle-style pretzels 1/2 to 1 cup peanuts, almonds, cashews, or favorite nuts or mixed nuts, optional 3 ounces Parmesan cheese, grated

In a large microwave-safe bowl, add the oil, ranch mix, and stir to combine. Add the popcorn, pretzels, nuts and optional ingredients (see below). Tip to make popcorn easily — add 2 to 3 tablespoons un-popped kernels to a brown paper lunch bag, fold the top down twice, and heat for about 90 seconds on high power — don’t add oil, butter, or anything else, just the kernels. Toss to evenly coat the mixture; it may seem a bit on the oily side, this is okay and it absorbs. Heat on high power for 2 minutes, stopping after 1 minute to toss the mixture because the oil has a tendency to pool at the bottom of the bowl. Add the Parmesan and toss to coat evenly. Serve mix immediately. Mix will keep for up to three days in an airtight container or large zip top plastic bag; but is best enjoyed same day, noting that cheese has been added and some may wish to refrigerate the mix if storing it longer term. Optional Variations - Can be added instead of or in combination with the other dry ingredients: coarsely crushed saltines, oyster crackers, Club or Ritz crackers, rye crisps, Asian-style rice crackers, tortilla or potato chips, favorite gourmet or specialty crackers, cashews, almonds, pecans, sunflower seeds, pistachios. For a spicy version, add a pinch of chili powder or cayenne pepper, to taste. Yield: 8 cups

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January 2016 I The Las Vegas Food & Beverage Professional 9

Brett’s

Jackie Brett Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. She is also an instructor covering Special Events at CSN- College of Southern Nevada.

Email: jackiebrett@cox.net

Entertainment Flourishes and Diminishes After a 34-year run, Jubilee! at Bally’s will close Feb. 11 and the iconic show’s backstage tour will also go away.

Doobie Brothers will bring the San Francisco Fest 2016 tour there on Aug. 27. Sibling trio The Band Perry has been added to The Chelsea’s lineup inside The Cosmopolitan April 29.

Rock Of Ages ends its run at The Venetian Jan. 3 and opens at the Rio on Jan. 25. Aria’s new convention space project means closing Cirque du Soleil’s Zarkana on April 30.

The Shops at Crystals now include 13,000 square feet of multi-level, flexible meeting space accommodating up to 980 guests. Minus5 Ice Bar will reveal a newly renovated venue at The Shoppes at Mandalay Place doubled in size with the world’s largest permanent ice bar. The adjacent Ice Lounge will also offer a new look with a 20-seat bar and two private rooms. Maverick Helicopters opened its new $5 million Las Vegas terminal adjacent to the existing building that will be renovated.

Las Vegas’ hometown band, The Killers, will be the grand opening act in the new Las Vegas Arena April 6 with special guests Wayne Newton and local newcomer Shamir. Garth Brooks will bring his world tour to the Las Vegas Arena June 24-25 and July 2-4. MEGADETH’s Dystopia World Tour will include a stop at The Pearl inside the Palms on Feb. 26 with special guests Suicidal Tendencies, Children of Bodom and Havok.

Dining Scene

In January, the new Beer Park by Budweiser at Paris, the city’s first rooftop bar and grill, will open featuring an outdoor grill, picnic tables and bar games. The Hong Kong Café at The Palazzo opened featuring a fusion of Asian cuisine and Western fare for lunch, dinner and late night. The Shops at Crystals has two new restaurants: Carbone and Herringbone. Rihanna will bring The Anti World Tour back to the Mandalay Bay Events Center on April 30. Michael Flatley’s U.S. tour of Lord of the Dance: Dangerous Games will make its final stop at Caesars Palace on March 17 and mark his final appearance as a performer following a 20-year run as the show’s creator and star. Rascal Flatts will return to The Joint at Hard Rock for a second, nine-show residency Feb.17-March 5. Billy Idol will headline House of Blues at Mandalay Bay for his first multi-date residency beginning March 16. Olivia Newton-John’s Summer Nights residency at the Flamingo is extended through 2016. After 10 years, the Luxor has signed a five-year contract renewal through 2020 with resident comedian Carrot Top. Italian actress Sophia Loren will appear at The Venetian Theatre on March 26. Duran Duran will stop at the Mandalay Bay Events Center July 29 and Journey and The

South Point Arena and Equestrian Center has created five sponsored VIP horse stalls. Model Charlotte McKinney will host Wynn’s new millennials Encore Player’s Club gaming experience’s opening party on Wednesday, Jan. 6.

Arizona Charlie’s on Decatur has a totallyrenovated Charlie’s Market Buffet.

John’s Incredible Pizza Company opened its first Nevada location at The Boulevard Mall with a restaurant, numerous party rooms, and more than 100 games, rides and attractions.

The Buffet at Wynn has a new more sophisticated dining concept and 120 new dishes.

Mike Tyson now has his wax likeness modeled after his self-portrait in Warner Bros. Pictures The Hangover at Madame Tussauds.

Dragon Noodle Co. & Sushi Bar at Monte Carlo opened a 12-seat noodle bar offering a variety of authentic soup noodle dishes.

The Mirage has opened its new cozy Center Bar and Parlor Lounge on the casino floor.

Los Angeles’ food stand Egg Slut will open a location at The Cosmopolitan. The new Pete Rose Bar and Grill center-Strip serves a new breakfast menu. Le Macaron offering French sweets opened at The Grand Canal Shoppes and The Galleria. Rí Rá inside The Shoppes at Mandalay Place has introduced a traditional afternoon tea menu.

Fast Tracking Developments

ARIA plans a $154-million project to expand its LEED Gold-certified convention center by 200,000 square feet across four stories beginning in May and is also introducing ARIA Tower Suites, a collection of 258 suites with exceptional amenities.

10 The Las Vegas Food & Beverage Professional I January 2016

The High Roller observation wheel is debuting an annual rider pass. The Las Vegas Natural History Museum has acquired a museum quality animal collection with 99 species from Nevada casino developer and wildlife enthusiast, Gary E. Primm. The Gold Mine Tavern in historic downtown Henderson celebrated its 50-year anniversary. Nevada’s largest craft beer festival, Motley Brews’ 2016 Great Vegas Festival of Beer (GVFB) is scheduled for Saturday, April 9. International photography company LUMAS launched a new flagship store/gallery at The Grand Canal Shoppes. In January, the Four Seasons will open a new stylish Nail Bar. www.lvfnbpro.com

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By Shelley Stepanek

Pigskin Picks

Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.

Photos by Shelley Stepanek

for Game Days

Hearthstone’s Apple Tart

Lagasse’s Stadium Nachos

Another year is upon us, with anticipation of the Wild Card and Divisional playoffs and finally the Big Day-Super Bowl. There are many spots in Las Vegas to get up front seating, with plenty of serious viewers and a chance to meet lots of new friends. Local restaurant Hearthstone at Red Rock Casino, Resort & Spa has viewing parties. With plenty of TVs, settle in and grab a menu. You only have to pick which of their featured items you want. Meatball short rib flatbread, meatball pizza and a famous beet salad that leaves someone who would hesitate with beets touting how magnificent it is. Their peanut butter lava cake is a total hit. With a great outdoor patio and Sunday brunch, reasonable prices, you might stop by way before one of the game days to pick out your favorite seat.

Therapy’s Oxtail Empanadas

Lagasse’s Stadium at The Palazzo seems to pull me back every year. With 100 high def TVs (one of which is 16 ft across), it has dining, entertainment and is a total sports-viewing venue. There are private suites, betting stations, and a couple of outdoor pool tables. The usual sports bar food, pizzas, wings and nachos, giant pretzels, and of course great banana cream pie. Therapy, located at 518 Fremont St. downtown, has great dishes such as oxtail empanada and fire roasted street corn. There is a 32-foot bar, backed with plenty of game viewing TVs and an upstairs loft. Toby Keith’s I Love This Bar & Grill in Harrah’s is a gamers heaven. Nothing but savory barbeque, burgers, ribs, chicken and sliders, all roasted in the rotisserie, with most receiving a dry rub and sitting overnight prior

Five50Pizza Bar’s Grain Salad

to the smoking. If you prefer a side, try the mac and cheese, and expect your drink to come in a mason jar. Gilley’s Saloon and Dance Hall at Treasure Island is another country bar ready to show the games. Inside and out with their giant patio facing the Strip, their barbeque cooked over mesquite served with a variety of sauces will keep you coming back. ARIA Race and Sports Book is certainly opulent. Floor to ceiling walls of 90 TVs, with two 220-inch screens and plenty of VIP areas. You are only a few steps away from Shawn McClain’s Five50Pizza Bar serving wings, pizza’s, beer mac & cheese, terrific chopped and grain salads, and to die for shakes. Five50 Pizza has a wide menu, and of course you can use the takeout.

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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 Learning Design & Development Business Partner 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.

2016 New Year’s Resolutions: Learn, Taste, and Go Enjoy Wine to the Fullest!

Photos by Alice Swift

Every time the new year comes around, numerous people around the world choose to commit to New Year’s resolutions. According to a Nielson survey, the top three resolutions for 2015 were to stay fit and healthy, lose weight and enjoy life to the fullest. Now, what if we were to make a wine-themed resolution instead? If you would like a wine-centric New Year’s resolution this year...look no further! Make 2016 your New Year’s WINE resolution year, to: 1. Learn more, 2. Taste more, 3. Go and enjoy WINE to the fullest! Here are some great resources for those who want learn more about wine, find opportunities for complimentary tasting, and discover unique wineevents for you to explore.

Learn

Taste

World of Wine: From Grape to Glass - EdX Course, University of Adelaide www.edx.org/course/world-wine-grape-glassadelaidex-wine101x-0

In Las Vegas there are numerous venues that offer complimentary wine tastings throughout the city. Here are just a few that you might be interested in:

This spring, there are a few different wine events that are a must-go if you are looking to discover some unique and boutique wine selections!

Ever heard of a MOOC, or Massive, Open, Online Course? This is a free, self-paced online course that teaches about sensory evaluation for wine tasting, and goes through the process of growing grapes and vineyard management. It is a great resource for anyone who is interested in learning more about wine and where it all starts. Wine Business www.winebusiness.com This website is geared towards those who want to learn more about the wine and other beverage industry and current events. It is a great resource for those who might be studying for a wine certification and need to stay abreast of current news and happenings in the wine world. Wine Institute www.wineinstitute.org The Wine Institute is a website dedicated to the wines of California, and a great resource to learn about the different wine regions, grapes, news, etc. of the state, and even throughout the nation. It is my go-to resource for wine statistics and research for the state, nation and globally. Jancis Robinson www.jancisrobinson.com Jancis Robinson is a world-renowned Master of Wine, author, wine journalist, and reviewer. You can sign up for a weekly newsletter, but a paid membership gives you access to some very exclusive benefits: • Almost 10,000 wine-related articles • Over 100,000 wine reviews • Exclusive online access to the latest edition of Oxford Companion to Wine AND The World Atlas of Wine maps www.lvfnbpro.com

Hostile Grape M Resort Las Vegas www.themresort.com/dining/hostilegrape.html The Hostile Grape is a great venue for those who would like to taste a variety of wines from around the world. There are over 160 wines that are available in one, three, or five ounce pours using a pre-paid card. On Wednesday through Saturday, 5-6 p.m., they offer complimentary wine tastings, and live music on Friday and Saturday nights. Oil & Vine The District at Green Valley Ranch Las Vegas www.oilandvine.com This specialized store offers all sorts of goodies like oils and vinegars, salts, spices, gourmet gifts, and of course, wines! They offer complimentary wine tastings every Thursday from 6-8 p.m. Marche Bacchus Summerlin, Las Vegas www.marchebacchus.com This wonderful French bistro and wine shop hosts complimentary wine tastings weekly on Saturdays from 11:30 a.m. to 1:30 p.m. Tastings are themed and tasting notes are provided, possibly with a guest winemaker or producer as well! Stop in for a lovely dinner and great selection of wines.

The Garagiste Wine Festival February 13-14, 2016 Solvang, Central Coast, California www.californiagaragistes.com The Garagiste Wine Festival is a great event because it showcases the “undiscovered and under-recognized” artisan winemakers of the world. The location changes annually, and this year, it is being held in the quaint town of Solvang, California. What’s even better about this event is that proceeds from the festival are donated to the Cal Poly San Luis Obispo Wine and Viticulture Program. Wine Walk Town Square and Lake Las Vegas Las Vegas www.winewalk.mobi If you are looking for something a little more local to Las Vegas, there is always the annual Wine Walk events located throughout Southern Nevada. The series is comprised of 8 annual events located in venues such as Town Square or Lake Las Vegas, where you can taste a variety of wines, walk around and visit with local business, and socialize. PBS Splendor in the Glass 3-7 p.m., Saturday, February 20, 2016 Westgate Las Vegas Resort and Casino Las Vegas www.vegaspbs.org/winetasting This 27th annual event will have more than 60 wineries and breweries present, sponsored by Southern Wine and Spirits of Nevada. Proceeds will benefit Vegas PBS.

January 2016 I The Las Vegas Food & Beverage Professional 13

Up Front and Personal

By Heidi Rains

Weighting Tables with Kyndra Richardson

Heidi Rains is a San Diego native, a wiz of a home cook and brings life to the desert with a beautiful garden. Her herbs have been tasted by many and used by some of the top mixologists in town. She has spent her whole life living, eating & working in fine-dining restaurants, cocktailing & bartending on the Strip and she has a thirst for all things delicious.

Maintaining great service is no laughing matter! Unless of course, you are slingin’ drinks in Brad Garrett’s Comedy Club! We are all familiar with the typical comedy club cocktail waitresses. Complete with the bored expressions on their faces and faintly uneasy demeanor whilst trying to duck under the gaze of excited show-goers. I’ve done it before and this job is actually very difficult and at times unnerving. Everyone sits down at once and the drink orders need to be taken fast and delivered even faster! It can be very stressful trying to get the Long Island Ice Teas and Cosmos out, along with collecting payments collected in an unusually dim lit room to people who are anticipating the comedy stylings of greats like Jerry Seinfeld, Jim Gaffigan and my personal favorite, Lisa Lampanelli. Not to mention trying in vain, to escape the personal “call-outs” that comedians love to pepper the cocktail waitresses with. Kyndra Richardson is one great lady who handles all of this stress with aplomb and grace! Maybe it’s because she has endured high-stress situations pretty much non-stop since coming to Vegas 10 years ago, but mainly it’s because she loves to laugh! I sat down with Kyndra to ask her about how she handles a full load at UNLV, working full-time and focusing on her passion…Female Body Building! So what is the hardest part about cocktail serving in a comedy club? And is Brad really THAT huge? Well, the hardest part about working in the club is probably the tiny uniform! It doesn’t leave much to the imagination so it takes quite a bit of confidence to pull it off. Also, we service people from all over the country so I have to figure people out very quickly and tend to their individual needs. Most nights, I end with both rowdy college dudes and quiet introverted couples who are visiting Vegas for their first time. I have to adjust my service to the individual needs of just about all walks of life! And yes, Brad is a huge man! I have met him a few times and he is always soft spoken and approachable. He has a huge heart and makes sure that his employees are take care of. When he is in town we end up being part of his act, but it is all in good fun. Do you find that your focus and dedication to competitive weightlifting affects how you handle your high-stress job?

I am able to concentrate on the details of my job with so much more clarity and I believe that comes from my weightlifting routines. Also, I work with girls who used to be dancers and model cocktails at the clubs. I also work with newly hired 20-something cocktail waitresses, so think that my competitive bodybuilding dedication helps me a lot in my job. I feel more confident in the uniform. Since leaving your hometown of Texarkana, what accomplishments are you most proud of and what do you miss most about home? My accomplishments since leaving home have all been long-term goals. I am currently earning my bachelor’s degree at UNLV for Kinesiology. I have traveled though Europe to Barcelona, Venice, Paris and Germany. I have traveled to New York City and San Francisco to take in the culture and history and I truly loved it. Another goal was to compete in a figure competition and so far I have done six shows. What I miss about home the most is the sense of community I had there. But, you have to make sacrifices to move forward.

14 The Las Vegas Food & Beverage Professional I January 2016

You completed culinary school and worked as a cook but changed careers and went into front of the house service; what do you think is next? The Las Vegas service industry has been very good to me! In my 20s I was a cook. In my 30s I am a cocktail server. In my 40s I plan to be an occupational therapist. I plan to apply to Touro University in 2017. As for now I am in the process of buying a house. There are some very nice homes that fit my criteria, so I am very excited. Being a fitness buff, you adhere to a strict diet, so when you cheat, where do you like to eat? When I cheat I do it big! Give me a full bar and a capable bartender and I am in heaven! My Achilles heel is ANYTHING gummy: worms, bears, nips, twists, fruits stuffs, I love it all! My favorite places to blow my diet are: El Dorado Cantina, Ferraro’s, Project Pie, Kabuki Sushi, Yama Sushi and Baby Stacks. www.lvfnbpro.com

Craft Beer Takes Center Stage at 2015 NBWA Convention & Trade Show

The 78th annual National Beer Wholesalers Association Convention and Trade Show convened at Caesars Palace and attracted nearly 4,000 industry representatives. Spokane, Washington’s No-Li Brewhouse was named the National Brewery of the Year by the National Beer Wholesalers Association, an award that recognizes brewers who not only produce great beer, but also build strong partnerships, provide education, offer support to their distributor customers and more. 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 with more than 500 different beers.

The lone Nevada brewery represented at the trade show was Tenaya Creek Brewery from Las Vegas, which was pouring its Bonanza Brown Ale, named for the street its new production brewery is located on. This new larger facility will further enable Tenaya Creek to expand its production and sales. Anchor Brewing was serving a new addition to its line, Anchor Barrel Ale, a blend of Anchor ales aged in Old Potrero whiskey barrels and on their staves, brewed as a tribute to pioneer brewer, distiller and visionary Fritz Maytag. Who would have ever expected Guinness to come out with anything other than its iconic stout? The brewery with over 250 years of brewing experience has re-imagined the traditional IPA style with its Nitro IPA, brewed with five hop varieties—Admiral, Celeia, Topaz, Challenger and Cascade—and infused with nitrogen. One of the more interesting beers I sampled was the Bacon Bomb Rauchbier from the Milwaukee-based Brenner Brewing Company. While a vegan beer, the blend of German beechwood- and Wisconsin cherrywood-smoked malts and fresh black pepper give it a deceptive bacon bite. Also on the wild and crazy side, New Belgium Brewery had Ben & Jerry’s Salted Caramel Brownie Brown Ale, a collaboration with the ice cream maker with cocoa and vanilla powder in the maturation vessel to retain flavors of a big dessert beer blast. And, Southern Tier had its Crème Brûlée Milk Stout, brewed with lactose sugar and vanilla beans. I was drawn to sample beers from Heretic Brewing Company because it’s located in Fairfield, Calif., the birthplace of my wife Lally, but after experiencing the quality of its beers I no longer felt biased. I especially liked the Petit Rouge, a Belgian-style ale steeped with hibiscus flowers that had a slightly tart flavor reminiscent of cranberry and pomegranate. Artisanal Imports brought Bierbrouwerij De Koningshoeven’s La Trappe Bockbier from the Netherlands, the world’s only Trappist Bock, which is being imported to the US for the first time. It differs from German Bocks as it is a bit drier, darker, bitter and more roasted and is a bottle conditioned ale, not a lager. www.lvfnbpro.com

photos by Joe Urcioli

The most congested spaces on the trade show floor were amongst the tables of the 31 craft breweries represented in the Brewers Associationsponsored 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. The evidence is that in 2014 for the first time ever, craft beer accounted for a double digit share of the total beer market with an 11% volume share of the marketplace (up from 6% in 2012) and growth of the craft brewing industry in 2014 was 18% by volume and 22% by dollars (compared to growth in 2012 of 15% by volume and 17% by dollars). Additionally, as of June 30, 2015, the number of operating breweries in the U.S. was at 3,739, an increase of 699 breweries over the same time period of the previous year.

Rince Cochon has long been one of my favorite Belgians and I was happy to find Eurobrew Specialty Beer Importer pouring a fruited version of it—Rince Cochon Red—a 7.5% ABV version of the blond ale made with red fruits: raspberry, strawberry and cherries that is coming to the US for the first time. Unibroue, Canada’s answer to Belgian styles, brought its new La Resolution, a 10% ABV Strong Dark Ale spiced with ginger, toffee and caramel with a gingerbread and spicy aroma. I’ve had many an IPA with grapefruit flavor derived from certain hop strains, but Magic Hat introduced me to its new Electric Peel, which has actual grapefruit peel added, resulting in a quite noticeable bittersweet finish. Uinta Brewing Company was one of the first breweries to come out with a double IPA, its Detour, which was packaged in corked 750 ml bottles, but it is now available in 12 oz cans. In February, the Salt Lake Citybased brewery will release its first Gose, Ready, Set, Gose (a tart and salty German beer style); along with a full-time Brettanomyces series beginning with a Brett IPA. The 4.4% ABV Royal Jamaican Ginger Beer, brewed in Kingston by Big City Brewing with locally grown Jamaican ginger, impressed me with its intense bite, with a burn almost like a pepper beer, and definitely stronger than any ginger beer I’d previously tasted. This was my ninth time attending the trade show, which has become noticeably dominated by craft beer choices, a trend that has grown exponentially over the past 16 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. January 2016 I The Las Vegas Food & Beverage Professional 15

Chazz Palminteri

BiVi Vodka new but steeped in

tradition

By Adam Rains Photos courtesy Chazz Palminteri Chazz Palminteri actor, screenwriter and producer

Rolling hills, charmingly rustic fishing villages and a dark sensibility are all images that are conjured by the mention of Sicily. Along with sitting in a piazza, drinking espresso, eating camponata in the shadow of Mt. Etna, you most likely think of Sicilians drinking the wine. When thinking about Sicily, vodka does not usually come to mind, but that is about to change. A new vodka is entering the market with a great story that has a connection to both the artisan past of Sicily and that of its owner. A vodka steeped in the mythology, that is meant to be enjoyed just as Sicilians do life: joyful, straight and delicious. It is also intricately linked to New York, Las Vegas and a more swinging era, where shared martinis and their olives could help build the bonds of friendship. As its owner and namesake says, “It is combining New World chemistry and Old World sensibilities” for a wonderful result. BiVi Vodka is bringing together the Italian tradition of artisanship with the art of making vodka. It is able to demonstrate the Sicilian terroir by using all Sicilian Semolina wheat and Sicilian water, and is artfully distilled in accordance to the lunar cycle. This vodka is being brought to you by iconic actor Chazz Palminteri and just like with his career, is striving for nothing short of excellence in his vodka! Three years in the making, he has painstakingly found a master artisan distiller and is poised for a prolific entry into the market. What would you do if you had an inspiring story, were beloved by millions and had many roles in some amazing films? Start making vodka, of course! We talked to him about his new vodka, drinking with Sinatra and distilling by the Sicilian moon. What is your inspiration behind BiVi? Through collaboration with Iconic Brands, BiVi Sicilian Vodka is a representation of my Sicilian roots as well as a way to keep Frank Sinatra’s “Rat Pack” tradition alive. It was three years in the making and we wanted to get it right. Which we did! People are really responding. What is your vodka made from and where are the ingredients sourced from? BiVi Sicilian Vodka is made from the finest “Semolina” wheat produced in Sicily; the same wheat used for the production of pasta and fine breads are used for BiVi. This Semolina coupled with the pristine waters of Sicily along with the masterful and gentle hand of our Master Distiller yields a vodka like no other. What make your vodka unique? BiVi is unique in that it is crafted in Sicily in an artisan distillery. The authenticity of this “First Ever” produced and brought to the United States Sicilian Vodka exemplifies the true character of the Island. How do you infuse Sicily into each bottle and does Bivi show the terroir of Sicily? The ingredients are masterfully handcrafted at an artisan distillery by Sicilian Mastro Distillatore (master distiller) Giovanni La Fauci, who built his first still when he was 11 years old. The Giovi distillery has been producing in this location for generations, a region that benefits from a warm Tyrrhenian climate opening up to reveal the natural beauty of Capo Milazzo and the Aeolian Islands. The stills used are fired using the finest Sicilian fruitwoods from blood orange trees and Sicilian lemon trees. La Fauci experimented with various semblances of Semolina wheat combined with the “clear Sicilian waters” that have begat crops for generations of islanders. La Fauci is extremely precise in his work, only distilling “when the moon is a certain way.” What are some of the tasting notes in your BiVi? BiVi is extremely smooth, soft, flavorful and long lasting on the palate. What is your favorite way to enjoy Bivi? I say take it right out of the freezer and enjoy it straight. It is so soft, but cocktails make it even better. How do you infuse a bit of you in each bottle? On the BiVi label, just above my (Chazz Palminteri) embossed signature, there are two green olives speared together by a toothpick, which is a highly significant image inspired by my friendship with Frank Sinatra. You drank vodka with Frank? Yes. He was reminiscing with me about his time in Vegas with the Rat Pack and turned to me and said, “Share my olive with me.” We then shared the olive. I later learned that that was a Rat Pack tradition and symbolizes great friendship. It is a tradition that we want to keep going. What would be your favorite food pairings with your vodka? I love it with caviar (Calvisius Italian Caviar) and all its accoutrements. It’s just classic and great!

www.lvfnbpro.com

What else is going on with Chazz? I’ve just opened up my restaurant, Chazz Palminteri Ristorante Italiano, which is doing phenomenal. We’ve only been open six weeks and it’s one of the hottest spots in New York. Who knows, we may open one in Vegas someday! We’d love that! Is it Sicilian centric? There are dishes from Sicily, but I spent six weeks in Italy and was all over Italy scouring for the best recipes. So we have influences from all over Italy. And in the restaurants people are enjoying BiVi in cocktails and Vodka Martinis. They are even sharing their olives just like Frank and I did. That’s what first gave me a connection to vodka. What is your favorite part of Vegas? I like that you can do everything. You can go see an early show, walk across the street and have dinner in one of the fabulous restaurants, see a late show, and then gamble in the casinos. It’s hard to be in a bad mood in Las Vegas.

Some of Chazz’s Favorite BiVi Cocktails STRAIT OF MESSINA 2 oz BiVi Sicilian Vodka ¼ oz Simple Syrup 1 barspoon Apricot Jam ½ oz Fresh Lime Juice 1 oz Cranberry Juice 2 dashes Orange Bitters Shake ingredients over ice and fine strain into a chilled cocktail glass. Garnish with a dried apricot on the rim of the glass.

THE BIG ISLAND 1½ oz BiVi Sicilian Vodka ½ oz Fresh Lime Juice ¾ oz 40% abv Triple Sec ¼ oz Real Grenadine 2 oz Fresh Orange Juice ½ oz Cruzan Dark Rum Shake the first five ingredients over ice and strain into a Collins glass filled with crushed ice. Float the rum on top of the drink and garnish with a quarter-wedge of orange on the rim. Serve with a straw.

SICILIAN MULE 2 oz BiVi Sicilian Vodka 1 oz Fresh Lime Juice 8 Raspberries ½ oz Simple Syrup Shake ingredients over ice and strain into a Collins glass filled with fresh ice. Top with chilled Ginger Beer and serve with a straw.

January 2016 I The Las Vegas Food & Beverage Professional 17

Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City. Cuisinist@Gmail.com • www.Cuisineist.com www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com Twitter: VinoLasVegas • Instagram : Cuisineist

photos by Scott Harris

Bocuse d’Or USA Selection Brings the Country’s Brightest Young Culinary Talent to The Venetian Resort in Las Vegas

By Elaine & Scott Harris

We have known about Bocuse d’Or for years but really never had the opportunity to experience it first-hand. This year La Selection Américaine du Bocuse d’Or Bocuse d’Or USA selection was held at the beautiful Venetian Resort in Las Vegas. We came away with one thought. Bocuse d’Or is a big deal, a very big deal. You know it’s a big deal when you speak with culinary geniuses like Chef Thomas Keller, Chef Daniel Boulud, Chef Jerome Bocuse and last year’s silver medalist Chef Philip Tessier, just to name a few. What is this legendary event all about you may ask? In January 1987, French master Chef Paul Bocuse created the Bocuse d’Or. He created a true show, like a sporting event, placing an emphasis on cooking and on the chefs. The event brings together 24 young chefs from all over the world who are the most promising talents of their generation in their country. The competition is fierce. Each country’s team consists of two chefs, one lead chef, and a commis/assistant chef who must be under 22 years of age at the

time of the competition. They must prepare two presentations, a meat dish and a fish dish all in an open theater with over 1,000 screaming fans. To decide a winner, a jury composed of the most illustrious chefs in the world choose the medalists. In the 20 years since its inception, with the increasing number of nations who want to take part in the prestigious contest, the Bocuse d’Or inaugurated in 2007 the concept of pre-selection events by introducing the continental events: Bocuse d’Or Europe, Bocuse d’Or Latin America and Bocuse d’Or Asia, which became Bocuse d’Or Asia-Pacific in 2014 and now includes Australia. These events are actually continental finals. The winners travel every two years in January during Sirha in Lyon. Many compare Bocuse d’Or to the Olympic Games. At the USA team selection, dish after dish was tasted by the jury of renowned culinarians. The young chefs nervous with beads of sweat on their brows paid attention to every detail

18 The Las Vegas Food & Beverage Professional I January 2016

as they watched and waited with anticipation. Who will it be to represent the USA in Lyon, France in 2017? After 4 hours and 35 minutes of intense tests Chef Mathew Peters from Thomas Keller’s Per Se punched his ticket to Lyon in 2017. During fish and meat tests, Mathew Peters showed exceptional technical skills and creativity to create the winning dishes. For the next year he will be in training honing his skills with America’s best. Leading the training program is 2015 Bocuse d’Or Silver Medalist and Team USA Head Coach, Chef Philip Tessier. He will also be mentored by Chef Gavin Kaysen (a former contender in the Bocuse d’Or and the Foundations’ Board of Directors), Chefs Daniel Boulud, Thomas Keller and Jerome Bocuse as well. Second place was awarded to Chef Brian Lockwood and his Commis John Cormaic Sullivan from The Nomad, NY. A prize for Best Commis was awarded to Commis Tyler Peer from The Broadmoor, CO.

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Congratulations to Chef Mathew Peters and Commis Harrison Turone of Team USA 2017. Please join us in supporting them on their Road to Lyon for the Bocuse d'Or!

Front: L-‐R. G.Kaysen, C.Schwab, M.Peters, H.Turone, P.Tessier Back: L-‐R J.Bocuse, T.Keller, D.Boulud

Ment’or is a leading non-‐profit organization devoted to inspiring culinary excellence and preserving the traditions and quality of cuisine in America. Founded by Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, ment’or is supported by a council of some of the most esteemed chefs in the country who serve as mentors for the next generation of great American culinary leaders.

By Bob Barnes

What’s Cooking

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.

photos courtesy Salt ‘N Pepper

Chef Alex Stratta

Chef Alex Stratta’s Take on Southern Cooking—Salt ‘N Pepper Just days after Chef Alex Stratta shuttered his Tapas by Alex Stratta in Tivoli Village, the renowned chef reopened the restaurant with a new name and concept. The new name, Salt ‘N Pepper Southern Comfort Bar & Grill, explains it all and represents simplicity and the only type of seasoning needed for the Southern comfort food dishes. Regarding the transition from Tapas, Chef Stratta said, “Although Tapas did well, I thought we missed the mark, as the concept’s appeal didn’t quite fit our demographic, both in style and pricing.” Chef Stratta’s resume lists accolades that would fill several pages, including having been honored with the James Beard Foundation award for Best Chef Southwest in 1998; while at Alex at Wynn Las Vegas landed two Michelin stars, a AAA Five Diamond Award and Five Stars in the Mobil Travel Guide; and defeated Chef Marcus Samuelsson on the Iron Chef USA TV program in 2011. Chef is definitely not afraid to delve into new cuisines, and as he’s known to do, Chef Stratta researched everything while managing not to complicate it. The result is dishes done with finesse and simplicity, with extra touches such as toasting all the spices used. Chef Stratta said, “I want to have fun and replicate dishes as authentic as possible, while keeping it simple.” Chef’s finesse shows in the menu, with fried pickles with spicy ranch dressing nicely done with just the right amount of spice and batter that doesn’t fall off; warm honey butter biscuits with molasses; and the very addicting breaded and fried mac ‘n cheese bites. The apple and pecan salad with goat cheese is a meal in itself and at only $7 quite a bargain. My favorite was the smothered fried pork chops topped with collard greens, kale and a white bacon gravy and served with homemade cornbread. You don’t get any more Southern than that! Also, you can’t go wrong with the fried chicken ‘n sweet potato waffles, which is accompanied by maple syrup and a honey hot sauce for dipping. The sweet potato waffles are for sure unique and provide just the right amount of sweetness and grainy texture. Finishing touches are a banana pudding, red velvet cake, sweet potato pie with maple whipped cream and lemon meringue ice box pie with graham cracker crust.

He welcomes your inquiries. Email: bob@lvfnb.com

The Smashed Pig Now Open in Fremont East Entertainment District Martin Swift and Linda Rodriguez have opened The Smashed Pig at 509 Fremont St., sandwiched in between The Griffin and Flippin’ Good Burgers. The husband-and-wife team have some pretty good chops, having trained with Nobu Matsuhisa before working together at Hachi at Red Rock Resort. After nearly a yearlong hiatus in Paris, they have returned to grace our city with another of their ventures, this time their take on an English gastropub. The 1,860-square foot space features a six-seat bar by the entrance with TVs that will be tuned to English Premier League soccer games. The dining room has a relaxed vibe, and is decked out with artwork, framed mirrors and shelves filled with knick knacks inspired by Swift’s English heritage. Chef Swift utilizes his sushi training, offering a daily sashimi special, which during my visit was a spicy tuna poke. Who doesn’t like deviled eggs, and the ones here have a variety of textures and a unique presentation, with Italian-style breading and lightly fried. French bean tempura presents layers of flavors, with chipotle mayo, toasted almonds and kecap manis (Indonesian sweet soy sauce). The shrimp sliders, offered only for lunch, have the consistency of crab cake and are good enough to make you want to dine early. The beer menu is worthy of the gastropub designation, with 20 choices including locallybrewed Joseph James Citra Rye and Tenaya Creek Hefeweizen. The dessert menu includes a sticky toffee pudding with whipped cream and caramel sauce, which is quite moist and one I prefer over that of a famous Scottish chef who has three restaurants on the Strip. http://www.thesmashedpig.com

Chef Martin Swift

photos courtesy The Smashed Pig

The drink menu has plenty of Southern charm, with cocktails such as S ‘N P Lynchburg Lemonade made with lemonade, Jack Daniels and a splash of ginger beer and Eva’s Mint Julep with Jim Beam, Apple Whiskey, Honey Whiskey and infused mint syrup. As for the prices, I can’t imagine going anywhere and being able to experience a world renowned chef’s mastery at the price points you’ll find here. Most of the appetizers run $4-$9, sides are all $6, burgers and sandwiches are $8-$13 and main courses are $12-$18. And, portions are large enough that there’s no chance you’ll be leaving hungry. saltnpeppergrill.com 20 The Las Vegas Food & Beverage Professional I January 2016

www.lvfnbpro.com

Executive Chef Scott Pajak at Lagasse’s Stadium in The Palazzo Resort Adds More Fine Dining Fare to the Menu

By Elaine & Scott Harris Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City. Cuisinist@Gmail.com • www.Cuisineist.com www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com Twitter: VinoLasVegas • Instagram : Cuisineist

We have watched the very talented Chef Scott Pajak for years and can’t help but be impressed. In this culinary city of all-star culinary talent he can hold his own amongst the best. It is no surprise to us that renowned Chef Emeril Lagasse has kept him in the organization for years. Hearing that Chef Scott added some new creative dishes to the menu gave us just the excuse we needed to pay him a visit. We highly recommend the New Zealand lamb appetizer. This palate-pleasing lamb perfectly seasoned with salt, pepper and Emeril’s essence with a side of mustard and veggies is a perfect addition to your game day dining options.

photos by Scott Harris

Follow the lamb with a dozen Beausoleil oysters chosen by Chef Scott for their consistancy in flavor. A perfectly seared ahi tuna is yet another nice choice on any visit to enjoy whatever sport you may want to experience. For your sweet tooth try Chef Scott’s gluten-free double chocolate brownie sundae. Our taste buds jumped for joy with the maple-infused whiskey chocolate sauce, candy pecans, cream, and topped with coffee ice cream. The next time you are at The Palazzo Resort don’t pass up experiencing any or all of these dishes from Chef Scott Pajak.

By Juanita Fryer

ACF Chefs Las Vegas

Juanita is currently a culinary student at UNLV, previously at CSN and is the ACF Chefs of Las Vegas liaison journalist working at South Point Hotel’s main kitchen in the garde manger department. Born and raised in Asia, she brings a unique view to this industry page! For inquiries and suggestions email Juanita.fryer@lvfnb.com

This year has been a good year for the ACF Chefs of Las Vegas, with a culmination of events that brought people together, and more importantly, events that helped fund and maintain the Chefs for Kids organization. The ACF Chefs extend their appreciation to everyone who has made this year a remarkable one. We encourage industry professionals, students and anyone with the passion for food, friendship and helping others to attend our monthly meetings.

January 25, 2015 photos by Mike Fryer

Monthly Meeting & Buffet Le Cordon Bleu College of Culinary Arts, Las Vegas 1451 Center Crossing Rd Dinner at 6 p.m. Beer & Wine Cash Bar Installation of Officers and Board Presentation by “The Farm” For more information visit: www.acfchefslasvegas.org.

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January 2016 I The Las Vegas Food & Beverage Professional 21

PRODUCT SPOTLIGHT | The Ultimate Stock that allows you to just cook! Major Chefs’ Elite Stock Base Pastes are made using only the finest of ingredients. Use to add authentic flavor direct to a sauce or dish. Simply mix in or dilute for perfect results every time. Use as a base for soups, stews, casseroles, pie fillings, gravies and broths. Available in 1lb, 2.5lb and 10lb tubs, the Major Elite range comes in 29* flavor-packed stock base pastes including beef, vegetable, chicken, porcini mushroom, clam and garlic. With a taste just like your own house-made stock, the Chefs’ Elite range is ideal whenever you require a rich flavor delivery offering consistency and saving & important preparation time. It’s so simple to make a classic brown sauce using Major Chefs’ Elite Beef Stock Base Paste. Serve with your favorite cut of steak to create an incredible dish that will leave you wanting more. www.majorproducts.com *includes no msg and low sodium flavors

PRODUCT REVIEW | Blue Nun By Bob Barnes

Blue Nun is a German wine brand by the company H. Sichel Söhne that was created in 1923 with the 1921 vintage, and which between the 1950s and 1980s was one of the largest international wine brands. It was one of the first wines to have been produced and effectively marketed with an international mass market in mind and its popularity was due in large part to its easy drinking semi-sweet character. I remember it being one of the first wines I enjoyed back when I first became of drinking age in the late 1970s and for some unknown reason had not tried any in quite some time. Until recently, that is. Blue Nun still has its iconic blue tinted bottle and kindly nun on the label (but not on all of its varieties), but unlike its vintages in the 20th century, when it was a sweet Liebfraumilch blend, the Authentic White is now made from the classic Rivaner grape, a delicate golden grape cultivated in Rheinhessen, Germany in the Rhine region, with the sweetness cut back and which the back label promises “has more balance, softness and depth of fruit flavor.” It’s also lower than most wines, logging in at 10% ABV. The winery is also producing and exporting a Riesling, packaged in a green-tinted bottle, but which still has an image of the kindly nun on the label. It’s made from Riesling grapes and is also is on the lower alcohol scale, at 10.5% ABV. I sampled both and found them to be fairly similar and liked how both are not overly sweet, but are fruity, fairly uncomplicated and quite easy drinking. I also noticed that if you allow them to warm a bit, you’ll notice a bit of complexity coming through as it warms. I am certainly no wine expert, but know what I like, and I enjoyed revisiting the wine I enjoyed in my youth. I plan on drinking more, for I’ve discovered it also suits me in my old age as does its $10 price range.

OUR PICKS | Holiday Afternoon Tea at Rí Rá

photo courtesy Rí Rá

Dating back to the 1800s, afternoon tea has become a popular social event among Europeans, featuring tiers of miniature crustless sandwiches, scones, clotted cream, curd, sweets and heaps of tea. Now Rí Rá Las Vegas has introduced a traditional afternoon tea menu featuring a variety of leaf teas, finger sandwiches, homemade scones and decadent desserts. Served daily from 11 a.m. to 4 p.m., and priced at $22 per person, afternoon tea includes six finger sandwiches, two fruit scones, four desserts and a pot of tea for two.

22 The Las Vegas Food & Beverage Professional I January 2016

Rí Rá serves a variety of finger sandwiches, freshly baked fruit scones with fresh cream and raspberry or strawberry Irish preserve, and miniature desserts such as napoleons, raspberry roulade, fruit tartlets and chocolate-dipped macaroons. The pub’s range of leaf teas include: Barrys Tea Gold Loose Leaf, Decaf Breakfast Full Leaf, Republic Darjeeling Black Full Leaf, Early Greyer Black Full Leaf, Organic Assam Breakfast Black Leaf, Wuyi Oolong Full Leaf, Chamomile Lemon Herbal Full Leaf and The People’s Green Full Leaf. Champagne tea for $30 per person features an afternoon tea meal followed by a glass of champagne. Guests with a smaller appetite can partake in cream tea, a freshly baked scone with cream and Irish preserve served alongside a tea of their choice for $8.

www.lvfnbpro.com

By Elaine & Scott Harris

Davidoff of Geneva Opens Its First Cigar Bar in Las Vegas with Luxurious Amenities

Davidoff of Geneva can be found in nearly every major American city, and Las Vegas is the perfect place to showcase superb cigars to the thousands of tourists that converge on Las Vegas Boulevard. With small storefronts and kiosks located in the Paris Hotel, Venetian Resort and Casino and the Grand Canal Shoppes, MGM Grand Hotel and Casino, and the Mandalay Bay Resort and Casino, the brand is well known and popular among those who want to relax and indulge in a fine cigar or tobacco product. We had the opportunity to sit down with Managing Partner, Matthew F. Acrella, as we were eager to discover the impetus behind this elegant new venue that will again carry on the legacy of Zino Davidoff in a stylish and relaxed atmosphere. Featuring ample comfortable seating along with floor to ceiling windows, with a spacious outdoor patio that provides an excellent space for people watching, this venue also features a full center bar showcasing high quality spirits, and a full bar menu. The walk-in humidor is the place that guests can select from the extensive collection of cigars ranging from ten dollars to sixty dollars. There is a special selection of cigars that can range in the hundreds of dollars, but overall, pricing is kept competitive with Strip pricing. As we spoke with Mr. Acrella on the newest Davidoff of Geneva cigar bar located aside the

photos by Scott Harris

Zino Davidoff, the founder, successful businessman and entrepreneur of Davidoff of Geneva, began with the most humble of beginnings as the son of tobacconist immigrant father, Henri Davidoff. After the family immigrated to Geneva from Kiev in the early 1900s, their legacy began with a small tobacconist shop set up in Geneva, Switzerland. Many years later, Davidoff of Geneva continues to be a world leader in fine cigars, tobacco products and accessories. From the early 1900s to the present, the quality and quantity of this visionary businessman continues with a brand that is well known nationally and internationally as a world leader in quality and excellence for the cigar aficionado and novice alike.

Fashion Show Mall on Las Vegas Boulevard, we were inspired by his vision and enthusiasm for his newest and most unique Davidoff of Geneva venture. “This is the best thing we have going for us. Every person that comes in here is blown away by the service, the offerings, the location, and the design. We hope to get more people in here and, knock on wood, we will, since we have been so well received. In Vegas, this place should be here and needs to be here,” stated Acrella. Cigar bars have a tendency to be uncomfortably smoky, but with the newest and most advanced state-of-the-art ventilation system, the smoke will not have you hanging your clothes out the hotel window after a visit. “We want smokers to be very comfortable here, but we also want non-smokers to be comfortable,“ added Acrella. Although Acrella believes this concept is one that will eventually be replicated, he is focused on making sure that this Cigar Bar is well established and running smoothly before moving forward on any new accounts. Because this is a standalone business, he is able to market it to the area casinos, and being directly underneath the sky bridge from the Wynn Hotel, this is the perfect location to sit, smoke and sip. This may be a great “Daddy Day Care” for the spouses

24 The Las Vegas Food & Beverage Professional I January 2016

and boyfriends that need a break from holiday and year-round shopping expeditions in the adjacent Fashion Show Mall. Whether taking a break from shopping, or relaxing with friends after a show, Davidoff of Geneva Cigar Bar is the perfect place to enjoy a cigar and a cognac or a cocktail. The knowledgeable staff will make even the novice feel comfortable. The cigar ambassador, who undergoes extensive training in cigar knowledge and production, will bring your cigar to you, present it, cut it, and light it for you. “The humidor is so cool, and people really enjoy going in and selecting their cigar. The cigars are not behind a glass case, giving the customer the ability to select the right one. And then, we wanted to create an experience for our customer, where we bring back that old school, table-side presentation,” said Acrella. With the history and legacy of the Davidoff brand, Mr. Acrella, is well on the way in continuing to educate and provide a world class cigar bar to tourists and locals alike. Finding the right cigar with the right venue just got a whole lot easier. For more information on Davidoff of Geneva go to Davidofflv.com

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DAV I D O F F O F G E N E VA S I N C E 1 9 1 1 - V E G A S WE HAVE ONE PURPOSE: TO BE THE DESTINATION OF CHOICE FOR THOSE WHO WISH TO EXPLORE, DISCOVER AND ENJOY THE BEST PREMIUM CIGARS AND SPIRITS. WITH UNPARALLELED EXPERTISE, WE ARE ON HAND TO GUIDE YOU THROUGH OUR UNIQUE COLLECTION OF THE FINEST CIGARS, ACCESSORIES AND CAREFULLY CURATED PIECES. WE INVITE YOU TO FILL YOUR TIME BEAUTIFULLY WITH DAVIDOFF OF GENEVA SINCE 1911.

C I G A R B A R A N D LO U N G E

Fashion Show Mall

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3200 Las Vegas Blvd South

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Las Vegas, NV 89109

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davidofflv.com

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702.733.5999

By Linda Westcott-Bernstein

Human Resources Insights

Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com

The Power of

Positive Thinking

It can be challenging these days to keep a positive attitude and outlook, especially when so many others around us seem to be unhappy, behaving impatiently and/or exuding a rather negative aura. Well… how do you do it then? What can you do to be more positive? To follow are a few of the steps that I suggest. 1. Remember to be thankful for what you have — family, friends, health, roof over your head, etc. 2. Treat others the way that you like to be treated — with dignity and respect. 3. Never forget that you have loved ones too that are interacting with others and they could be in situations where someone is not kind to them. Be aware that what goes around comes around! 4. Decide who it is that you want to be and the behavior that you want to exhibit.

I believe in the power of positive thinking…so much so that I say positive affirmations every single day. And, I have real faith and belief in their value. I also do body and mind cleansing activities such as yoga-type meditation, positive comments activities, daily exercise, and I visualize ridding my body of all of the bad energy and negativity by exhaling slowly but deliberately and telling myself that I am removing all the unwanted thoughts, vibes and energies. You can make the power of positivity part of who you are and make it work for you each and every day. It really only takes the desire to do so and the ability to make change. In my opinion, those two things can be achieved in a slow, methodical way, as follows: a. Evaluate what is truly important in life — being a good person (for example) — and decide that you want to have/be that. b. Begin a process of visualizing what you want — see it in your mind or in your reflection in the mirror. Say the words to yourself… “I want to be happy” … and then repeat them out loud.

I’ve always thought that if we want to be treated well by others, then it needs to start with us. What is that old expression we heard so many years ago? “Pay it forward!” Be the one who lets a person in front of them in line because they have just one item, stop your car a little longer at the corner when a person is crossing the street, or rein in your road warrior behaviors and actions towards others when driving because it not only is unsafe but not necessary — just slow down. We all could use a little more exhaling, appreciating those around us and what we have, and thanking our lucky stars that we get another day to share with those we love!

c. Make your goal as important as breathing every day and remember to make it a priority in all that you do — interacting at work, driving to/from destinations, going out in public.

5. Decide to be happy — focus on the good in your life and the good in others.

HR Question of the month: Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses. 26 The Las Vegas Food & Beverage Professional I January 2016

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The Bottom Line When Increasing Customer Spend Isn’t a Good Thing

By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.

Revenue per customer is among the top key metrics restaurants use to gauge success. Generally, the more money each customer spends, the more the restaurant will profit. Restaurants employ dozens of techniques to bring up this ‘average check,’ from upsell and cross-sell to menu engineering and creative pricing strategies. Some restaurants choose to increase their revenue streams, such as adding new menu categories or introducing drink pairings. Regardless of the path you choose to elevate customer spend, it is imperative to know your limits. A fine line exists between increasing your average check and making your customers feel ‘nickel and dimed.’ Naturally, no set boundary exists, but the key is to know your target customer and observe their behavior as you change things around. This game is all about balancing supply and demand, so increased revenue should outweigh any dropoff in volume you might see. Let’s take a look at some new trends, as well as longstanding debates around restaurant offerings. Think about how your customers would react in these scenarios:

Valet Charges

Most nice restaurants will offer valet service, but the question comes with whether to charge for that service in addition to the driver’s expected tip. Some might think that’s a quick $9/customer and as much as a few thousand dollars on a busy night. It’s also easy to assume that if someone’s prepared to spend $400 on a www.lvfnbpro.com

meal that the valet charge is nothing. From a consumer psychology perspective, however, the act [or even the thought] of paying on two separate occasions—once for the bill and once for the valet—can alienate even your most wealthy clientele. If your average party spends $400, it only takes a half-dozen groups going elsewhere over a rudimentary valet charge to take the idea into the red. If you get enough traffic to fill your restaurant anyway, then so be it, but be sure to monitor your sales to see if charging for valet has any significant effects.

Everything a la Carte

More and more places are treating sides as an additional revenue stream rather than including them with their respective entrees. High-end eateries can get away with this pretty easily, given the large price disparity between entrees [say, a $42 steak] and sides [$9 mashed potatoes]. Casual eateries, on the other hand, will almost always include sides with their entrees. It’s the places in between that have the most trouble deciding. As a general rule, if your add-ons are more than a third of the a la carte item cost, you’re charging too much. If customers are paying $12 for a burger and another $6 for fries, they’ll likely look at the fries like half an entrée rather than a side. When this is the case, you’ll get a lot of customers who will 1) choose not to order any fries at all, 2) never return to your restaurant, and 3) tell all of their friends about feeling nickel-and-dimed.

If you’re worried about keeping your margins, then take another look at your menu mix. Very few sides should cost that much to produce compared to entrees. If you’re not profiting off an item, change the recipe or take it off the menu.

Cocktail Sizes and Prices

A lot of new restaurants are getting caught up in the drink scene, offering a wide range of craft beers, fine wines and specialty cocktails. As is the case with sides, here it comes back to relativity. Some restaurants go so far as to price cocktails almost on par with their entrees. Keep the one-third rule in mind. Another trend is serving cocktails in increasingly smaller, yet visually appealing, glasses. You may win the battle by striking conversation among tables in the moment, but you will lose the war when people walk away realizing they paid for three drinks but only got the equivalent of two.

Know Your Customer

As always, it’s about knowing what your target customer wants and what they will ultimately put up with. Increasing average spend is a healthy goal for any restaurant, and expanding revenue streams is a great way to raise the bottom line. Just be sure to observe the effects of both. If drop-off exceeds new profit or if your core demographic begins to shift in a way you don’t like, take corrective action and promote the heck out of it immediately. It’s always better to keep your loyalists happy than to drive them away over a few extra dollars.

January 2016 I The Las Vegas Food & Beverage Professional 27

By Bob Barnes

A Good Read:

American Fare: Everyday Recipes from My Kitchens to Yours

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 legendary award-winning chef and restaurateur Charlie Palmer, who has been at the forefront of great American food since the 1980s, has released his latest cookbook, American Fare: Everyday Recipes from My Kitchens to Yours. The book is a compilation of more than 100 of the best recipes he cooks at home and in his restaurants. One thing I especially like is that unlike some cookbooks, this one is filled with recipes that are easy to follow and donâ&#x20AC;&#x2122;t include ingredient lists with items that are hard to find or so extensive that you need two shopping carts to procure them. The majority of the recipes list 8-10 ingredients. The book is arranged by sections of Soups and Salads, Quick and Easy Lunches, Vegetables and Sides, Pasta and Grains, Meat and Birds, Fish, Family Favorites and Backyard Dinners, Snack Time and Delicious Desserts. Each section begins with tips and personal reflections from Chef Charlie and most recipes are accompanied by color photos of the plated dish. https://charlie-palmer.myshopify.com/collections/cookbooks/products/charlie-palmersamerican-fare

28 The Las Vegas Food & Beverage Professional I January 2016

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By Megan Nicolson

Megan Mack’s Latenight Excursions

Tis the season to be jolly and with that being said, December was time for holiday parties and over indulging. This is the slow season for the nightlife industry and besides ringing in the New Year, it won’t usually pick back up again until May. Most clubs in this town even close down for two weeks, allowing staff some much needed relaxation and the option to visit friends and family over the holidays. And as much as I love having some time off, no work equals no money, which can add a little stress, especially during the gift-giving season. So if you still want to treat yourself without the guilt of spreading yourself too thin, happy hour is for you. This town has endless restaurants and bars that participate from local joints to tourist attractions. What’s better than getting your favorite meal at a discounted price?

wide variety of street tacos, small bites, gluten free and vegan options along with your Mexican favorites. They even have a list of farms they order all their fresh ingredients through because they care where your food is coming from. And yes, they do specialty margaritas, all to be tried. My favorite is the Jalapeno Margarita made with Sauza Hornitas Plata, Patron Citronge, jalepenos, fresh limejuice, cilantro, Tres Agaves agave nectar and a chili lime salt rim. With these two outstanding restaurants, happy hour can now be enjoyed by all.

HERBS & RYE

Herbs and Rye 3713 W Sahara Ave. Las Vegas, NV 89102

El Dorado Cantina 3025 Sammy Davis Jr. Dr. Las Vegas, NV 89109

Upcoming Worthy Events: (January) Borgore at Foxtail (1st) Skrillex at XS (2nd) Warren G at Brooklyn Bowl (17th) Jennifer Lopez at Planet Hollywood (20th-30th)

El Dorado Cantina When I am not frequenting Herbs and Rye, another late night local watering hole and happy hour grub stop is the El Dorado Cantina located adjacent to Sapphire Gentlemen’s Club. Not only do they have great authentic Mexican food, but also everything is organic and GMO-free. My girlfriend and I tend to stop by after early nights at work hitting the late night happy hour from 12 a.m.2 a.m., offered at the bar only. We are industry night owls so if that time doesn’t work for you, they offer an earlier one from 4 p.m. till 6 p.m. In addition to this, industry folks get 20% off all day, every Tuesday. Delicious food at a discount? Yes, please! They offer a www.lvfnbpro.com

photo by Megan Nicolson

One of the best happy hours by one of my favorite places is at Herbs and Rye. Known to most industry bartenders as The Clubhouse, this restaurant is our home away from home. Not only are the drinks on point religiously, the crew and the food will have you craving this place weekly. They offer two nightly happy hours, one from 5 p.m. to 8 p.m. and a later one from midnight to closing. Everything on the menu is delicious but when I partake in the happy hour, I get the same thing: the 9 oz petite filet cooked medium rare seasoned in the house rub topped with a blue cheese crust and sides of button mushrooms and truffle mac and cheese. This has to be one of my favorite meals in the city, hands down. I literally do the happy dance in my seat the entire time while I’m eating it. Plus, due to the happy hour, it is half off. They also offer some drink specials as well, but I usually leave it up to bartender’s choice. Kinson Lau was my bartender the last few times I have visited and always creates the best cocktail to pair with my meal. I have to compliment him on always being able to appease my palate. And if you are a first timer, let them walk you through the cocktail years and help you pick out some of the best classic cocktails available. Their bar program is top notch. That coupled with the lively entertainment of the bar staff and the pre-prohibition ambiance of the bar makes it a win-win every time. Huge shout out to Nectaly Mendoza and his amazing staff for giving us one of the best bar and restaurants in Las Vegas.

photo courtesy El Dorado Cantina

Megan Nicolson was raised in Las Vegas, where she has resided for the past 21 years, and has been involved in the nightlife industry for 10 years. She attended UNR and graduated with a BS of Animal Science and Pre Vet Med.

ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com January 2016 I The Las Vegas Food & Beverage Professional 29

EVENTS

AD INDEX

NATIONAL BREAD MONTH • NATIONAL SOUP MONTH

January 6-9

January 17-19

CES-Consumer Electronics Show LVCC www.cesweb.org

41st Winter Fancy Food Show San Francisco/Moscone Convention Center www.specialtyfood.com/shows-events

PPAI-Promotional Products Association International Expo Mandalay Bay CC www.ppai.org

Sports Licensing and Tailgate Show LVCC www.showproco.com

January 10-14 January 12-14

Potato Expo The Mirage www.potatopro.com

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

Davidoff of Geneva www.davidofflv.com 702-733-5999

page 25

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

page 30

JCCNV www.jccnevada.com 702-428-0555

page 12

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

page 23

Niigata Sake Festival http://sakenojin.jp/english 025-229-1218

page 30

page 2

The Spice Outlet www.thespiceoutlet.com 702-534-7883

page 11

page 12

Todd English P.U.B. www.toddenglishpub.com 702-489-8080

page 31

page 11

January 24-26

Audrey Dempsey Infinity Photo page 28 www.infinity-photo.com 702-837-1128

January 30

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

page 29

BiVi Vodka 631-464-4050 www.bivivodka.com

page 32

Big Dog’s Brewing Winterfest Draft House-N. Rancho Rd. bigdogswinterfest.com

4310 W Tompkins Ave Las Vegas, NV 89103

702-645-0049

www.jayssharpening.com • customerservice@jayssharpening.com

Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow. Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule.

Boss of Bars www.themobmuseum.org 702-229-2734 Designated Drivers www.designateddriversinc.com 877-456-7433

Jay’s Sharpening Service

Cutting Board Resurfacing & Replacements

Arville St

Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.

W Harmon Ave

Bocuse d’Or Team USA page 19 National Selection www.venetian.com/entertainment/events/ ultimo/event.html

Steak & Table Knife Re-Serration / Sharpening

W Tropicana Ave

30 The Las Vegas Food & Beverage Professional I January 2016