The Las Vegas Food & Beverage Professional - February 2016

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February 2016

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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WELCOME TO OUR FEBRUARY 2016 ISSUE OF THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL. At LVFNB PRO we strive to bring you the latest up-to-date news, events, dining experiences and information to help you, the F&B Professional. We only ask you to please enjoy and note that we are always glad to get the continued feedback that you supply us with. It is greatly appreciated!

Cover

FRONT COVER FEATURE THIS MONTH FEATURES THE SOUTHERN WINE & SPIRITS ACADEMY designed and created by the man who heads up Mixology at Southern Wine & Spirits, Francesco Lafranconi, who is interviewed this month by our own Beverage Editor, Adam Rains. The facility is a multi-usage room that works well for all segments of SWS besides mixology: fine wines, craft beers and sake. Additionally, Francesco has just graduated the class of 2015 from the Academy of Spirits & Fine Service.

Cover photo by Jeff Green Photography.

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Back Cover

SAINT MARC IS A NEW AND UNIQUE FOODSERVICE CONCEPT with their flagship store in Huntington Beach and is developed by several seasoned foodservice specialists and backed by Japanese investors with a strong background in restaurants throughout Southeast Asia. That sounds like the ingredients to make a successful restaurant. With several distinct stations including a pub, fresh bakery, bacon bar, cheese affinage, snack bar and fine wines by the glass on tap, there is something for everyone in your party!

BACK COVER PAGE IS THE CATERSOURCE SHOW COMING UP IN MARCH, which is the largest catering-related show in the world and hosted this year at two locations, with the Conference March 13-16 at The Mirage and Trade Show March 15-16 at the Las Vegas Convention Center, where you will find any and all catering related food & beverage, supplies and services. If you have anything to do with the catering business then you need to be there.

Page 4 Hot Off the Grill!

Page 5 For the Love of the Craft Keith Baker

Product Spotlight

Your Public Library

Our Picks

Good for Spooning

Page 24 St. Marc Pub

Page 6 What’s Brewing

Hell’s Kitchen 2012 Winner

Page 7 Chef Talk Thomas Jefferson— The First Foodie

Page 16

Human Resources Insights

COVER FEATURE

Changes in Employment Law

SWS of Nevada Academy

in 2016 – Planning Can Help

Page 8 West Eats East Japanese Restaurants

Page 18

Christina Wilson Page 26

Dining Out with the Harrises Page 19

Page 10 Brett’s Vegas View Page 12 Where to Take Your Honey for Valentine’s Day

www.lvfnbpro.com

Page 22

Free Things to Do at

Page 15

Page 9 Food for Thought With Spring Almost Here

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Page 14

The Bottom Line Setting Restaurant Hours

Catersource Event Solutions

to Maximize Profit

Page 20

Page 28

What’s Cooking

Clique at The Cosmopolitan

Page 21

Page 29

Nevada Restaurant Association Unsung Heroes: 3 Things You Need to Know About Music Licensing

Page 13 Wine Talk February – Celebrate the Month of Fun Festivities!

Page 27

Megan Mack’s Latenight Excursions

Guy Savoy at Caesars Palace

Page 30

Welcomes Julien Asseo as Its New

Events

Executive Chef

Ad Index

February 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!

February 2016 Mike Fryer

Sr. Editor/Publisher

Bob Barnes

THE 6TH ANNUAL UNIVERSAL WHISKY EXPERIENCE March 2-6 returns to Encore at Wynn Las Vegas.

Founded by our friend, whisky enthusiast Mahese Patel, it will feature exclusive tastings of the world’s finest whiskies, classes and other whisky experiences.

This event is one not to be missed by any serious whisky aficionado!

Elaine & Scott Harris

SOUTHERN WINE & SPIRITS ACADEMY OF SPIRITS & FINE SERVICE graduating class of 2015 under the guidance and teaching of SWS Executive Director Mixology & Spirits, Francesco Lafranconi. Now in its 15th year of training, the Academy has graduated 100s of Beverage Professionals in Las Vegas, teaching them all aspects of spirits, history, background, usage and how they interact in order to create the mixology we have today.

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

Editorial Director bob@lvfnb.com

Editors at Large harris@lvfnb.com

NORA’S ITALIAN CUISINE HOSTS GROUNDBREAKING AT NEW LOCATION. In celebration of its 25th anniversary, Nora’s Italian Cuisine broke ground on its new location on the northeast corner of Flamingo Road and Duneville Street, less than one mile east of the existing location. Scheduled for completion in August 2016, the brand new two-story building will feature additional seating, large private dining rooms, a wine cellar, outdoor patio with a bocce court, a state-of-the-art kitchen with a unique grill menu, as well as cocktails on tap and beers on draft.

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 February 2016

www.lvfnbpro.com

For the Love of the Craft

By Adam Rains

For The Love Of Cocktails on February 10th to Showcase Cocktail Gods, Master Sommeliers, Bar Crawls and Cocktail Competitions

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.”

This February, we are about to witness the continuation of a budding cocktail legacy. What began three years ago as a night of celebration for charity has transformed into a Las Vegas staple. Expanding from just one venue, it will now be held at multiple locations, with multiple sponsors and will showcase local, national & international talent.

The event is called, “For The Love Of Cocktails” and will be kicking off on Wednesday, February 10th. The event showcases Cocktail Gods, Master Sommeliers, Bar Crawls and Cocktail Competitions. It is to be held in multifarious locations ranging from Downtown Fremont with its many cocktail-centric neo-dives to ultra-lounges in two different Strip megaresorts. One unique component will pair together chefs & mixologists, in a cocktail & food pairing competition held in some of Las Vegas’s best food trucks leading up to the culmination of the event with the Grand Gala on Friday night.

While the quantity of fun to be had is alluring and amount of talent that will be displayed is extraordinary, they are only small portions of what the event is about. Both of those pale in comparison to the real reason to go, the charity that they are representing. Back Bar USA and the USBG realize the importance of giving back and have championed FTLOC and its charity, the Helen David Relief Fund. The charity was created by Las Vegas resident & cocktail legend, Tony Abou-Ganim, who said, “I started the Helen David Relief Fund in 2010 to benefit bartenders and their families who have been affected by breast cancer. Today, with a collaboration with the USBG we have our 501C3 and are in a position to begin assisting bartenders with their personal battle with breast cancer. For The Love Of Cocktails began as an opportunity to celebrate our wonderful profession here in Las Vegas while bringing attention to and raising funds for the HDRF. The first year was centered around a single event, the Gala, hosted at miX atop The Hotel at Mandalay Bay. Year two saw FTLOC expand to three days, which included a fantastic wine pairing dinner, seminars and the Gala once again held at miX. This year, in our third year, we will once again feature three days of activities ending with the Gala at the newly remodeled Skyfall atop the Delano Hotel at Mandalay Bay.” 2014 was the first year of the event where over 500 people attended and thousands of dollars were raised for the cause. The next year, even more money was given and they saw the attendance triple. Now it is 2016 and Back Bar USA is including even more venues, expanding the talent base and is expecting over 3,500 attendees.

The numbers are just part of the picture; FTLOC has expanded its focus and sets its sights on something even more meaningful. It is part of a movement among bartenders that is emblazoned by the Bartenders’ Guild (USBG) which has always had a connection to charitable giving. Now more than ever, the focus is not just on liquor seminars and parties, the guild has made charity and philanthropy a central pillar of the organization.

Tony Abou-Ganim mentioned this as well: “The USBG is the governing body that recognizes and celebrates the craft and our dedication to the craft. There is a great old saying that it is better to give than to receive, and no profession gives back more to the community and those less fortunate then the bartenders of Las Vegas.”

As Tony said, Bartenders’ Guild has always been at the forefront of furthering our profession. The trend of giving can be seen as a signal of a maturation in the journey of our profession. More barmen across this country are feeling the need to give back to the community. As we shift focus from just the techniques and economics behind the job and look at the big picture, there is a change in the way that we see ourselves in the community at large. Just as barmen of old have held a central place in www.lvfnbpro.com

American culture, we want to link to the past, present, and future of the bartenders and us finding our new place within our society.

One of the competing mixologists in the event, Julian Luna, acknowledges it as well: “This can say something bigger about the bartenders standing in the community and how we relate to our communities. Bartenders come from a long lineage and proud line of drinking culture, and we tend to be a lot of things, including establishing trends from food, drink, fashion and the news, so it’s only right that we lead people on giving back to our wonderful community!”

Bartenders have held a sometime infamous, at times esteemed, but usually intrical place in American society. With the well intentioned yet poorly executed temperance movement we lost a step but are now hitting our stride once again. We are currently amidst a full-blown beverage renaissance that is in full bloom. To the outside world, just having more products, more techniques, and more knowledge does not solidify bartending as a true profession. And for many of us, just working for the money does not cut it. The true evolution of our profession happens when we find further meaning within our job and within our relation to the society as a whole. Giving back to the community does exactly that. For The Love Of Cocktails gives barmen and civilians alike, the chance to integrate all that is great about bartending and show the progression of what we do. It can be an inspiration to what we are, what we want to be and demonstrate that bartending is more than just a job. For The Love Of Cocktails will be showcasing techniques, hospitality, charitable giving, good times and maybe even cure cancer along the way. To be a part of the movement, go to fortheloveofcocktails.com for tickets and info.

We will see you there! Salute!

February 2016 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

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.

BREWING

He welcomes your inquiries.

Email: bob@lvfnb.com

February Beer Events

Can Homebrewers Predict the Future in Beer Trends?

courtesy American Homebrewers Association

An interesting question, and without hesitation I would surmise the answer is yes, as homebrewers are the ultimate beer geeks and set the tone for what the larger market of beer lovers is trending towards. According to a study done by Brewers Association chief economist Dr. Bart Watson in a new piece posted on the American Homebrewers Association website, he analyzes data on past entries from the AHA National Homebrew Competition, the largest beer competition in the world that receives thousands of entries from all 50 states. Watson deduced that competition entries—and their quantity, style and state of origin—correlate with beer market changes in future years. After lining up entries from 2011 against market data from the IRI Group—which looks at the sales of different beer styles via scans at grocery stores, convenience stores, and other off-premise retail locations—Watson found a positive correlation with the beer styles growth from 2011-2015. In 4 of the top 6 beer styles entered, in following years there was a quite healthy market growth with Stout 56.3%, IPA 96.9%, Fruit Beer/Spice/Herb/Vegetable 78.1% and Belgian and French Ale logging in a 136.8% increase. Watson also found a strong relationship between the number of entries by state in 2011 and the number of breweries that opened between 2011 and December 2015. So, if you want to know what the most popular beer styles will be in five years, you might want to check out homebrew competition entries or ask a homebrewer what styles he is brewing. To rub elbows with a group of homebrews attend a meeting of our local homebrew club, SNAFU (Southern Nevada Ale Fermenters Union), which meets at 7:30 the second Friday of each month at Aces & Ales Nellis location. To view Dr. Watson’s article, visit www.homebrewersassociation.org/news/ can-homebrewers-predict-the-future.

6 The Las Vegas Food & Beverage Professional I February 2016

On February 6th CraftHaus will celebrate Comrade Day, the annual release of its Comrade Russian Imperial Stout. The name is a nod to it being made in the spirit of camaraderie with the brewery’s friend George, of Las Vegas Distillery, as the beer was oak aged on the distillery’s whiskey. The event will run from 2 to 10 p.m. and there will be food trucks, a photo booth, whiskey and coffee tastings, unveiling of a new mural and an opportunity to fill a 32 oz squealer of the Comrade Imperial Stout (available on Feb. 6 only). For $8 you’ll get a commemorative glass and 4 oz pour. There will be five different versions of this beautiful beer on tap and a specialty firkin.

Aces & Ales continues to host unique and quality beer events in Las Vegas. Up next is its 3rd Annual Big Ass Barrel-Aged Blowout Bonanza, featuring more than 30 barrel-aged brews. Aces stashes away kegs of wood-aged goodness throughout the year in preparation for this annual event and has conveniently scheduled it for Feb. 13 at the Tenaya location beginning at 3 p.m. (note that it won’t conflict with the celebrated day of love on the 14th).

For more info and to see the beer line-up, visit acesandales.com.

What’s on Tap

In February, Northern Nevada’s High Sierra Brewing Company will have state-wide coverage of its products, as it begins distribution in Southern Nevada of its Seamus O’Faolian Irish Red Ale, Buzzed Bee Honey Ale (GABF 2014 Gold Medal), OMG IPA (6.8% ABV, 120 IBU), Black PussyKat Imperial Stout (8% ABV) and a limited release of the OMFG Imperial IPA (8.2% ABV, 150 IBU) and S’Mo Session IPA (5.4%, 100 IBU). The brewery also has a new 5-head canning unit from Cask Canning that will allow it to package 12 oz cans beginning in the first quarter of 2016.

Michael “Banger” Beaman at Banger Brewing Company in downtown Las Vegas reports that he is brewing his first attempt at a sour beer (on a professional scale). It will be a kettle soured brown ale with lactobacillus and around 5.2% ABV. Lead Brewer Amanda Koeller at Big Dog’s is introducing “Underbite” IPA, an 8.7% ABV hop dominant West Coast IPA hopped with Chinook, Amarillo and Citra. She says it’s a bitter beer with notes of citrus, grapefruit, some pine and spice with a very dry finish that makes you want to take another sip until the glass is empty.

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

Chef Talk Thomas Jefferson— The First Foodie

By Chef Allen Asch 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.

public domain in the US

Jefferson apparently liked his carbohydrates. He is credited with bringing ice cream to the United States. After his first stint in France he fell in love with ice cream and brought back the first ice cream maker, which he used very often when he was President of the United States. Jefferson also was instrumental in the popularity of macaroni and cheese. He learned about the pasta machine in France, sketched it and had it built when he came back to the States. He served macaroni and cheese in the White House in 1802. Whatever was served in the White House became a very talked about dish, and this started its popularity. Jefferson brought back French fries, but they did not become popular until the 1900s when soldiers in World War I came back from Europe craving the dish. All of Thomas Jefferson’s handwritten recipes for these dishes are on file at the Library of Congress.

Most people know Thomas Jefferson as one of our Founding Fathers.

He is also known as one of the main writers of the Declaration of Independence. From there he went on to be the second Vice President and the third President of the United States of America. As President he is also credited with the Louisiana Purchase and launching the Lewis and Clark Expedition. He was also a lawyer whose strong belief in individual rights and democracy led to the fight for independence from Great Britain.

Lately I have been hearing a lot about him and his influence in the foods we consider common in the United States. Some have likened him to the first gourmand or foodie. He was not an avid food connoisseur until after his wife passed away when he was 39, in the year 1782. He started in politics in 1775, but it was not until 1785 when he was appointed United States Minister to France that his passion for good food was established.

This was when he first traveled to France.

If you have been to his extensive Virginia estate, Monticello, you will find many of the innovations and inventions that he created. They include advances such as the polygraph, the seven day clock calendar and a new plow that created less resistance when being used. Another aspect of the estate is the huge agricultural expanse of the estate. Jefferson grew up to 330 varieties of vegetables, and experimented with different varieties including up to 30 types of cabbage and 40 types of kidney beans. He also raised 170 varieties of fruit. The least successful crop he tried to grow was grapes. When he returned from France he brought back almost 700 bottles of wine and was anxious to grow grapes to make his own. Unfortunately for him, he was not able to establish a viable grape source. www.lvfnbpro.com

Jefferson is also credited with bringing Champagne and Parmesan cheese to the United States. My favorite story though is how he brought rice cultivation back to the United States. Rice is thought to have originally come to the United States in the late 17th century when a ship carrying products from Britain to Madagascar got grounded near South Carolina.

The locals helped the seamen repair their ship. Before they departed they gave the locals some rice seeds they were carrying to thank them. Rice was grown here until the American Revolution when the British that occupied South Carolina sent the entire crop back to Britain without leaving any seeds to regenerate to paddies.

When Jefferson was in France, he took a side trip to Italy where he found an Italian variety of rice. He decided to take some home with him, even though this was an illegal move. When he was left alone, he put some of the rice seed in his pocket. Not only was this illegal, but the penalty from the Italian government was the death sentence. When he returned to the States he helped move the rice industry from the Carolinas to a better environment, the Mississippi Basin, which had much higher fresh water availability.

Thomas Jefferson’s Pasta Recipe 6 eggs, yolks & whites 2 wine glasses of milk 2 pounds of flour a little salt Work them together without water, and very well.

Roll it then with a roller to a paper thickness. Cut it into small pieces which roll again with the hand into long slips, & then cut them to a proper length. Put them into warm water a quarter of an hour. Drain them. Dress them as maccaroni (spelled correctly at that time), but if they are intended for soups they are to be put in the soup & not into warm water.

February 2016 I The Las Vegas Food & Beverage Professional 7

By K. Mike Masuyama Ph.D.

West Eats East

Japanese Restaurants Ethnic foods are consumed mostly at restaurants or gatherings prepared by catering services rather than cooked at home. Obviously it is for being convenient and economical without buying lots of ingredients and sometimes gadgets, or misinterpreting unfamiliar procedures. Thus ethnic food restaurants wait for adventurous eaters wanting to try something exotic and topical. Really authentic, traditional ethnic eating places can be found but, regarding Japanese food, not many exist nowadays. Japanese restaurants here are mostly in the American style of J-eatery. You may not be able to find exactly the same or similar ones to those found over there. That is due to the supply of ingredients, though many are imported, and adjustment to our comfort, not only to taste itself, but also eating surroundings. Besides, restaurant owners and chefs are often not J-natives or formally trained back home. As mentioned before in this series, traditional sushi people from Japan may get heart attacks when encountering our sushi in appearance, taste and restaurant atmosphere. We are here to eat our beloved but not truly authentic J-food.

The Conventional J-restaurants: Serving sukiyaki (not much nowadays, though), tempura, teriyaki (more popular lately), chicken or beef bowls and other ethnics like Tonkatsu (like pork Wienerschnitzel), and noodles in addition to appetizers of tofu dishes, fried seafood or cooked vegetables.

Japanese beer, sake and Shochu are served. If no alcohol beverages it is mostly for to-go or lunch. A vegetarian menu may be in fine letters or at the bottom. Often owned by Japanese or its descendents, and staffed with chefs and part time servers from Japan.

Sushi Bar or Restaurants: Our sushi are mostly rolled ones, with the rice outside and black Nori inside, often covered by Tobbiko (fish egg or roe) in colors. A variety of rolled sushi is being created like the dragon roll (sea eel roll), which does not exist in Japan. In my last trip to Japan, though, I spotted a California roll at a family sushi place. Tuna and salmon are major fish used here, though salmon was not common in sushi 30 years ago in Japan. Today salmon is a staple supplied from nature and fish farms, and found excellent in sushi. In our new trend the traditional Nigiri sushi comes

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 February 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.

to our market like at a seafood restaurant in Long Beach, CA. Many sushi places are owned by Koreans, Asians or other non-Japanese, who drive this ethnic food business further.

Japanese Bistro: J-Bistro is often named for contemporary, occasionally natural or organic, creative or fusing Oriental restaurants. There black or white soy sauce, miso, Ponzu, Wasabi, or sesame oil are used for flavoring local catches and harvests, serving probably with chopsticks, which entertains customers in taste and presentation. It may fuse with Italian, French, Mediterranean, Chinese, Vietnamese, or other exotic cuisine, creating global, borderless, harmonized dishes. It may be one of the future directions of J-restaurants or J-cuisine here.

Japanese BBQ Restaurants: Everybody loves BBQ meat, though meat eating was forbidden or discouraged by the Buddhist taboo for many years in Japan. Now J-BBQ is all over there along with a style of Korean where their Confucius religion did not ban eating meats. A likely difference between J-BBQ and K-BBQ is that meat in J-BBQ is dipped in seasoning sauces to eat after grilled, while in K-BBQ meat is marinated prior to grilling. A non-smoking BBQ grill is installed at the table, which causes no worry about smoke odor adhering to hair or clothes.

Shabu Shabu Restaurants: This seemed promising some time ago but did not spread widely probably because “sliced meat” must be “cooked by yourself.” Traditionally a pot dish like sukiyaki or fish-seafood Nabe, uses a big pot on a table which is poked by one’s own chopsticks for “eating together.” It may be too foreign or uncomfortable to most of us. Now a small pot with a heating device is available for individual own use. This eating is good to eat slowly with lots of conversation and healthy with thin slices of meat and lots of vegetables.

Izakaya: Like a pub or tapas restaurant, serving small dishes of appetizers or tidbits or snacks or light meals with alcohol beverages. It may be the best place to enjoy traditional family J-dishes over drinks with good friends.

Order several dishes to share. Not recommended for a solo individual to eat and drink alone over a newspaper. You would feel really lonely and also it’s too dark to read there. A designated driver needed for going home from there.

Kappo: The traditional Washoku or Kaiseki foods served in a good presentation and serving order at a secluded, fancy Tatami mattress sitting or table room. Take a look at the menu to learn what is served.

Generally speaking, quantity is small. Might need to stop at a fast food burger place on the way back to fill still empty stomach, we often joke.

You would enjoy food and atmosphere tremendously, in particular if someone else pays the bill.

Ramen: Started from Chinese noodle soup and modified into a Japanesestyle with flavors of salt, soy sauce or miso. Popular for convenient lunch or light meal and now at a peak of the J-eating trend. Chopsticks skill needed. www.lvfnbpro.com

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

FOOD FOR THOUGHT

With Spring Almost Here We certainly welcome warmer weather with hopefully fresh spring recipes, filled with favorite seasonal ingredients like peas, asparagus, strawberries and more. Spring is all new life and delicate color while the world shakes off the winter cold. Days gradually lengthen encouraging early crops of asparagus and tiny potatoes, fresh lettuce and tiny bright red radish. It’s a great time to forage for the gorgeous massed blossoms of elderflower and the surprisingly pretty and unmistakably perfumed wild garlic. Tender young lamb is back on the menu and it’s a great time for poultry as well. There’s Easter of course which needs lashings of chocolate in all possible forms — go for sweet light white for cheesecakes and intense dark blocks for serious desserts. You will delight everyone.

Seems like everyone is on a different diet these days, from Paleo to gluten-free to low-sugar to vegan.

If you’re cooking for friends to satisfy anyone’s hunger without worrying if they eat meat but avoid wheat with these recipes you’ll be showcasing bright, peak-season fruits, vegetables, and herbs.

Braised Artichokes with Leeks & Peas 4 large artichokes 2 1/2 to 3 cups homemade vegetable stock or water 2 leeks, including an inch of the greens, sliced into 1/4-inch rounds 2 fennel bulbs, cut into 1-inch wedges, joined at the root end

2 tablespoons butter or olive oil 1/4 cup diced shallot 1/2 cup white wine 1 teaspoon sea salt 12 ounces yellow-fleshed or new red potatoes, scrubbed and cut into quarters

1/2 or less cup crème fraîche 1 teaspoon Dijon mustard 1 cup shelled peas or fava beans 3 tablespoons chopped fennel greens or parsley Freshly milled pepper

Trim the artichokes by snapping off several layers of the tough outer leaves by pulling them downward so that they break off at the base. Stop when the inner leaves become a lighter yellowish green and look tender. Trim the stem and slice off the top third of the artichoke.

With a paring knife, smooth the rough areas around the base, removing any dark green parts.

Cut the trimmed artichoke into quarters and remove the fuzzy chokes with a paring knife.

Slice into sixths, and set them aside in a bowl of acidulated water (water and lemon juice or vinegar) until ready to cook.

Melt the butter in a wide soup pot over medium-high heat. Add the shallot and leeks and cook, stirring frequently, without browning for 3 to 4 minutes. Add the wine, raise the heat, and simmer for 2 minutes.

Drain the artichokes and add them to the pan with the fennel and stock. Season with 1 teaspoon sea salt, then press a piece of crumbled parchment or wax paper directly over the vegetables. Bring the liquid to a boil, then simmer, covered, until the artichokes are tender, about 25 minutes. Meanwhile, steam the potatoes until tender, 10 to 12 minutes.

When the artichokes and fennel are tender, remove them with a slotted spoon to a dish. Whisk enough crème fraîche and the mustard into the broth and boil briskly to make a thin sauce, 5 to 10 minutes. Add the peas and cook until tender, then return the vegetables and potatoes to the broth. Add the chopped fennel greens, season with pepper, and serve.

Yields: 4-6 servings www.lvfnbpro.com

Grilled Lamb Chops 2 racks of lamb (about 2 pounds each) trimmed and cut into individual chops Salt and freshly ground pepper Marinade 1 cup soy sauce 1 cup mirin (sweet sake) 1 tablespoon Asian sesame oil 2 cups chopped scallions 1 tablespoon dried red chile flakes Cilantro Mint Vinaigrette 1 cup peanut oil 1/2 cup rice wine vinegar 1/4 cup coarsely chopped mint, cilantro and parsley 1 tablespoon honey 1/2 tablespoon chopped ginger A dash of chili oil Prepare the marinade: In a bowl, mix together all the marinade ingredients. In a large shallow dish, pour marinade over the lamb chops and refrigerate, covered, for 1 hour.

While the lamb chops are marinating, prepare the vinaigrette. To make the vinaigrette, in a blender combine all the ingredients, except the oil, and blend until smooth. Slowly add peanut oil. Season with salt and pepper.

Preheat grill.

Remove lamb chops from marinade and place them on a hot grill. Grill medium rare, about 3 minutes each side; or sauté them in a skillet over high heat for about 2 minutes on each side. (Cook the chops in several batches if necessary, but don’t crowd the pan.)

Yield: 4 servings

February 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 Evolves The official name for the Las Vegas Arena opening April 6 with The Killers is T-Mobile Arena. Dixie Chicks returning to touring will stop there Saturday, July 16.

Reminder, the Strip’s longest-running show Jubilee! closes Feb. 11.

Beginning in February, French superstar Alex Goude will debut his new interactive large-scale production show Twisted Vegas at the Westgate with The Kristef Brothers, impersonator Costic and aerialist Katya.

Unruly comedy production Puppet Up! – Uncensored will debut this spring at the Sands Showroom inside The Venetian with the Henson puppeteers.

Legends in Concert at the Flamingo will change its lineup beginning Feb. 13 by debuting live tributes to Adele and Prince and having the Blues Brothers and Sinatra return.

Dining Changes This summer, Alicart Restaurant Group will expand in Las Vegas with the addition of Virgil’s Real Barbecue at The LINQ Promenade.

Brigg’s Oyster Co. has premiered at the Suncoast. The brightly illuminated interior is centered around an open exhibition kitchen.

Station Casinos’ seafood bar concept, The Oyster Bar, is opening an intimate location at Santa Fe Station.

Aria is collaborating with guest service software company Crave Interactive to launch unprecedented in-room technology with the installation of the provider’s in-room hotel tablets in every guestroom.

Caesars Entertainment is debuting new fullyintegrated self check-in kiosks at its Las Vegas resorts beginning with The LINQ, Flamingo and Caesars Palace.

Cracker Barrel Old Country Store is planned for the Silverton and expected to open in late 2016.

The Plaza downtown is undergoing a multimillion dollar extensive renovation to its rooftop pool with dining areas, bars, live entertainment and gaming.

Noted footwear designer Sam Edelman opened a fifth location at The Forum Shops at Caesars.

Yahoo Sports Radio’s Game Night with Matt Perrault debuted at The Palazzo Broadcast Studio inside Lagasse’s Stadium with live week night broadcasts from 7-10 p.m.

photo by Seth Grabel

Events on the Horizon

Pitbull will return to The AXIS at Planet Hollywood with his show, Time of Our Lives Las Vegas, March 12–26.

America’s Got Talent finalist Seth Grabel joined the adult revue FANTASY at the Luxor on Tuesday nights with comedian Sean E. Cooper continuing the other nights.

NBC’s The Voice finalist Barrett Baber will join Rascal Flatts for their nine-show Rhythm & Roots residency at The Joint at Hard Rock Feb. 17-March 5.

Wiz Khalifa launched an exclusive residency with TAO Group’s Las Vegas venues including TAO Nightclub appearing on Feb. 6 and March 18 as his DJ alter-ego, DJ Daddy Kat. The rescheduled date for The Who’s postponed North American tour date is Sunday, May 29 at The Colosseum at Caesars Palace.

U.K. art-pop quartet The 1975 will headline The Chelsea inside The Cosmopolitan with The Japanese House on Saturday, April 23.

Italian teen pop opera trio Il Volo has a tour stop planned at The Pearl inside the Palms March 25.

M83, aka Anthony Gonzalez, on his North American tour will stop at Brooklyn Bowl at The LINQ on Saturday, April 16.

Harvest by Las Vegas Chef Roy Ellamar is open nightly in Bellagio’s Spa Tower showcasing a glass exhibition kitchen.

Renowned restaurant, Mr. Chow, is open at Caesars Palace making the seventh location for the luxurious Beijing cuisine eatery.

A fairly new breakfast-lunch daily dining spot is Gambler’s Café located inside the Gambler’s General Store at 800 S. Main Street with signature hero sandwiches.

Stoned n Baked is new at Container Park opening daily at 11 a.m. and serving handmade artisan pizzas and baked goods.

Fuku Burger is opening a new restaurant in Chinatown offering burgers with a Japanese twist.

STK inside The Cosmopolitan started Sunday Brunch Club last month blending music, food, cocktails, fashion and fun from 11 a.m.-4 p.m.

News Updates LA-based sbe will launch exclusive Hyde Lounge nightclub at the T-Mobile Arena in April 2016.

Rockin’ Jump trampoline park will open its first franchise in Las Vegas this month.

SPEEDVEGAS, the new 100-acre motorsports complex, will open the 1.5-mile supercar track in March.

10 The Las Vegas Food & Beverage Professional I February 2016

Actor Chazz Palminteri, a partner of BiVi Vodka, will open the expo hall at the 2016 Nightclub & Bar Convention and Trade Show running March 7-9.

On March 12, Cirque du Soleil will hold its 15th annual Run Away with Cirque du Soleil 5K Run and 1-Mile Fun Walk at the Las Vegas Springs Preserve.

The inaugural St. Baldrick’s Lepre-Con 2016 with the largest number of leprechauns in one place and a 5K run/walk will be held Saturday, Feb. 13 at Town Square.

The Color Run with its Tropicolor theme will take place downtown on Saturday, Feb, 27 with a color throw celebration.

The annual Scale the Strat race day will be held Sunday, Feb. 28 with climbers tackling 108 floors of the Stratosphere. www.lvfnbpro.com

By Shelley Stepanek

Where to Take Your Honey for

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.

Valentine’s Day

Fogo de Chao, the Dallas-based chain of Brazilian steakhouses, now has a location in the Dining Arroyo in the Downtown Summerlin Mall. They are serving their famous authentic Southern Brazilian Barbeque. With 27 locations, this is proof enough that they are here to stay. Plenty of parking, in a beautiful area, this huge establishment can hold large parties, or just you and your Valentine. The Market Table salad bar monopolizes the center with unlimited bowls of cured meats, imported cheeses and gourmet salads. Brought to your table are bowls of garlic mashed potatoes, caramelized bananas and exquisite cheese bread. When you are ready to move on to the meat courses, simply turn over a coaster in front of you from the green to the red side. One of the many gauchos, constantly moving throughout, will be there to offer you one of the 17 meats.

Lunch, M-F, 11:30-2; Dinner M-Thur. 5-11; Friday 5-10:30; and Sat. 4-10:30. Or try their other location at 360 E. Flamingo Rd. in the Hughes Center. FOGO.com Annie’s Gourmet Italian Bistro has a new home at 75 S. Valle Verde Drive in Henderson. Long remembered from Horizon Ridge, this new location has added something that I totally love, a pet friendly patio. Yes, Buster or Bunny can come along with you and sit right next to your table. Keep the love in the family! The stuffed mushrooms are raved about by everyone, along with the roasted pepper salad, shrimp scampi and one of tastiest veal marsala’s around.

T-Thurs, 4-9:30, F-S 4-10 and Sunday 4-9.

Photos by Shelley Stepanek

Sammy’s Restaurants has three locations in Southern Nevada. I tried out one that I had not been to before at 1501 N. Green Valley Pkwy. in Henderson. The bar seats 24, and separates a living from a dining room. There is a small gaming tavern with full bar and private room for up to 40, and main room for up to 100 for a reception. With their traditional wood-fired pizzas, plenty of salads and pastas to pick from, and lots of shared tapas, this is a great spot to stop for that Valentine’s Day outing. They have vegetarian and gluten free as well as vegan to pick from. I love the Chinese chicken salad, and the goat cheese pizzas. On weekends they have brunch specialties including eggs Benedict, brie cheese omelets, and Scottish smoked salmon from 11-3 p.m. Try a chicken tequila fettuccine, or a braised lamb shank. Bet you didn’t know there were all these wonderful items to pick from at a Sammy’s. Your honey will enjoy the coziness of Sammy’s.

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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.

February – Celebrate the Month of Fun Festivities!

February is always a festive month, with so many events during the shortest month of the year. First up, you have Super Bowl Sunday, the biggest football day of the year. Then, there’s Chinese New Year, where people can celebrate the Lunar New Year with wonderful festivities like the dragon dance and parades. Last but not least, there’s Valentine’s Day of course, being the official day each year people can express their affection for their loved ones, although I would add that everyone can potentially express their love every day!

Now, what goes perfectly with special holidays and events? Why, wine of course! This month, I am providing my picks for dinners and events that you can take advantage of during your 2016 Chinese New Year and Valentine’s Day weekends in Las Vegas.

Ferraro’s Italian Restaurant and Wine Bar www.ferraroslasvegas.com If you haven’t tried out Ferraro’s yet, here’s your perfect opportunity!

Ferraro’s is a great off-Strip Italian restaurant with amazing food, and great selection of wines. For Valentine’s Day, Ferraro’s will offer a multicourse set menu in addition to their standard menu. Each couple will also receive one rose, along with a complimentary dessert to close out your romantic evening. This is one of my top recommendations for Italian food in Las Vegas, and you will occasionally see me in the bar/lounge area having some food and wine while enjoying the live entertainment.

La Cave Wine and Food Hideaway (located at the Wynn Las Vegas) www.lacavelv.com La Cave is a great getaway for wine and food lovers. This year, La Cave will take guests on a food journey with multiple stops. Vegas.com shares the menu with us, with some delectable items such as seafood cioppino, sirloin steak, ending with a final stop in Paris, with an Eiffel Tower cookie and a Paris-inspired opera cake.

Their beverage list is quite extensive, and with a delicious food menu to match! My favorite? Definitely the bacon-wrapped dates with a glass of champagne, believe it or not.

5th Annual Chinese New Year in the Desert www.cnyinthedesert.com/events-2016 Last but not least, you can’t celebrate the month of February without some cultural festivities too! This year marks the fifth annual Chinese New Year in the Desert festival, celebrating the Year of the Monkey. There will be a series of events throughout the week of Chinese New Year (Feb. 8-14), located primarily at the LINQ Promenade. There will be the traditional dragon and lion dance each day, with plenty of food and festivities to keep you busy.

Part of this event includes the 4th Annual Las Vegas Spring Festival Parade, taking place on February 13th, at 11 a.m. There will be a full procession in downtown Las Vegas, and an event that you can’t miss!

I hope that you celebrate February to the fullest this year. With Las Vegas being a prime city for celebrating all holidays and special occasions, why not live life to the fullest and have a romantic night out on the town? Tell your loved ones how much you love them, and welcome the new lunar year by attending a city-wide celebration!

Happy Chinese New Year to all!

Cheers~!

Alice

4310 W Tompkins Ave Las Vegas, NV 89103

702-645-0049

Casa di Amore www.casadiamore.com

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This tucked away Italian restaurant is one of my favorite go-to restaurants in Las Vegas! It is located in a very inconspicuous area, where you wouldn’t expect such a gem, essentially appearing to be a hole in the wall restaurant. However, when you step into the restaurant, you are transported to the Rat Pack days, from the décor to the music and entertainment. Casa di Amore is one of very few restaurants that perfect my two favorite dishes…fried calamari and steamed clams in white wine broth! There is live music nightly, with a wonderful jazz and Frank Sinatra-esque vibe. They love their locals and regulars who sign up to be on their email distribution list, so be sure to stop in for an unforgettable Valentine’s Day dinner!

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February 2016 I The Las Vegas Food & Beverage Professional 13

Free Things to Do at Your Public Library Beginning March 10 through May 1, the Clark County Library will exhibit never-before-seen photographs from the Las Vegas News Bureau’s archives that span over 65 years of Southern Nevada’s visual history.

Through March 15, an exhibition celebrating Frank Sinatra’s 100th birthday with photographs from the Las Vegas News Bureau’s collection will be on display at the Windmill Library and at the Laughlin Library from May 8 through July 30.

discount admission price of $3 off per person and children under one are free. Just show your library card at the DISCOVERY Children’s Museum Visitor Services Desk to receive the discount April 1 through 30, 2016 only.

Discover the best hikes around Las Vegas as Branch Whitney, local author of five hiking guidebooks including Hiking Las Vegas, will teach you what to bring on a hike and how to be safe on March 24 at the Centennial Hills Library; April 13 at the Whitney Library; and May 10 at the Windmill Library at 6 p.m.

In celebration of National Library Week, April 10-16, the Library is having its Food for Thought program beginning April 1 through April 30. The month-long program is intended to encourage the return of LVCCLD materials by library users whose overdue fines are keeping them from coming back to the library. For each consumable, non-perishable, unopened, canned or packaged food item you bring in to the library, the Library District will waive up to $2 toward LVCCLD patron fines to clear or reduce amounts owed.

Sign up for a Library Card or Like Us on Facebook in April to be automatically entered for a chance to win the Grand Prize of a DISCOVERY Children’s Museum gift basket, which includes a Family 4 Level membership. Library cardholders receive a

Through April 2, colorful, multi-panel painting arrangements and large-scale drawings by Ethiopian artist Eyob Mergia will be on display at The Studio @ Sahara West Library.

Explore the history of classic showgirl production shows and learn more about the man who created them, the legendary Donn Arden, with a panel of performers who spent thousands of hours onstage in Hallelujah Hollywood, Jubilee! and more on April 7 at 7 p.m. at the Clark County Library.

Beginning April 8 through May 14, an exhibition of paintings using color blends and organic forms to create fluid compositions by Dale Sprague will be on display at The Studio @ Sahara West Library. There will be a reception on Friday, April 8 from 7 p.m. - 8:30 p.m.

On May 5 at 7 p.m. the Clark County Library will host The Rancho High School Riots, a documentary focusing on the turbulent years from 1967-1974 when racial tension and violence spread throughout the Clark County School District. The Rancho High School Class of 1971 is highlighted as the apex of the disturbance. Director Stan Armstrong will answer questions after the screening.

More Free Stuff Download magazines free at your local library.

All you need is your library card number and PIN from the Las Vegas-Clark County Library District. There is no limit to the number of magazines you can download and there are no holds or checkout periods. Once downloaded, you can keep them as long as you like. Enjoy a collection of over 200 titles including Cook’s Illustrated, Wine Enthusiast, Bon Appetit and more. All are available 24/7.

Your local library has a free resource to help your business grow.

Try BusinessDecision, a free consumer market database tool for new and existing small businesses, entrepreneurs and nonprofit organizations that helps businesses to succeed by increasing their market share and growing their clientele.

BusinessDecision combines extensive consumer household, business and demographic data with a powerful mapping technology known as geographic information systems (GIS) to provide information about local markets that can be used for competitive analysis, business plans, marketing plans and sales plans. The interface is designed to support new and experienced users. Setting preferences to meet your specific needs will allow you to run projects quickly and efficiently. Key features include defining a target area by radius or drive time and seeing what your target market spends on recreation, automotive, retail goods and more.

Local businesses will have access to the same consumer and demographic data used by the nation’s top companies to help with such tasks as finding prospective customers, analyzing trade areas, evaluating competitors, identifying new store locations and targeting media buys and direct mail campaigns. By using this free web-based tool, businesses can reduce costs, improve services to existing customers and attract new customers.

14 The Las Vegas Food & Beverage Professional I February 2016

BusinessDecision data is updated annually with current year estimates of population and a five-year forecast, serving as the basis for demographics, market segmentations, consumer expenditures and business reports and maps. Data is collected from the Census 2010 or Census 2000.

Library cardholders from Las VegasClark County Library District can access BusinessDecision at the library or from any remote desktop computer through the library’s website at www.lvccld.org under the Find Information link. Library cards can be obtained online by visiting the library’s website or at any LVCCLD branch.

www.lvfnbpro.com

By LeAnne Notabartolo

Good for Spooning Hell’s Kitchen 2012 Winner Christina Wilson

A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat.

She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com leanne@goodforspooning.com.

I never thought I would meet anyone who talks at my pace, but Christina Wilson does. In a rapid fire interview I learned that while Hell’s Kitchen gave her immense opportunity, she wants everyone to know that while it helped her get to where she is, it doesn’t define her.

Attending Temple University on a basketball scholarship, she worked her way through school as a bartender, cook and kitchen manager. She graduated with a teaching degree and taught for 6 months, but missed the kitchen. So, she left the education world and went back to her roots.

Christina never attended culinary school. Instead, she learned everything on the job, either as an employee or staging with other chefs. She has done literally every job in the culinary world from dishwasher to her current position as Corporate Executive Chef for Gordon Ramsay US. One night in Philadelphia, after her kitchen had closed and she was ready to head home, two starving, weary travelers showed up asking to be served. After sending her staff home, Christina fired up the ovens again and cooked and served them herself. It turns out they were the owners of Twins Talent in NYC, the casting agents for Throwdown with Bobby Flay and Hell’s Kitchen. For six years they tried to get Christina to toss her hat in the television culinary competition ring, but she wasn’t ready. She still felt she had a LOT to learn and though Twins kept her in mind for several TV opportunities and shows, Christina kept saying, “No, thank you.” When Twins came to “Philly” to cast for season 10 of Hell’s Kitchen they looked Christina up and marveled at how she had changed her culinary style. While enjoying some whiskey with the women from Twins, Christina made the statement on this visit that if her New York Giants won their 1 p.m. game on Sunday she would show up for the casting call. They won, and good to her word, she showed up and the rest, as they say, is history.

Her prize for winning season 10 was Gordon Ramsay Steak at Paris Hotel and Casino. To quote her, “You’d have to be crazy to think that once you win Gordon is just going to hand over a $20 million restaurant.” She was responsible for the tasting menu at Gordon Ramsay Steak for one year.

Then Ramsay offered her the opportunity to move over to BurGR at Planet Hollywood for further seasoning. The menu wasn’t the type of food she wanted to be doing, but she knew if he asked her to do something there was a really good reason for it and took on the task. She learned how to run the entire restaurant. The Gordon Ramsay organization has a great training program and after “crushing it” at BurGR, Ramsay knew she was ready for more. Christina says one of his strengths is that Ramsay can spot talent in his people and knows how to nurture and showcase that talent.

Season 15 of Hell’s Kitchen is airing now, and when one of the show’s regular sous chefs was unable to participate during filming this year, Christina was offered the slot for this season. Having been a competitor, changing roles was a new challenge and she welcomed the chance to do something new. She feels she is at her best when she is working on something just a bit over her head. She welcomes challenges and looks at them as growth opportunities. While she does admit, like many female chefs, that the culinary world is something of a “boys’ club,” Christina feels right at home having grown up with four brothers and it doesn’t faze her one bit.

Gordon Ramsay Steak is the first “Gordon Ramsay” branded restaurant in the US and it is looked upon as a favorite child. In the Vegas culture of steakhouses, Christina says what sets this property apart from the rest is not solely the experience. It is the attention to detail and the standard of excellence that Gordon Ramsay cultivates. Christina has big things going on all burners and I, for one, look forward to seeing what she does next.

www.lvfnbpro.com

photos courtesy Caesars Entertainment

In May of last year Christina was promoted yet again to Corporate Executive Chef for all Gordon Ramsay properties in the US, the three that are here in Vegas and Gordon Ramsay Pub in Atlantic City with more to come. Part of her training involved traveling to London to absorb what they are doing there and checking out several of the properties in the UK.

February 2016 I The Las Vegas Food & Beverage Professional 15

By Adam Rains Photos by Joe Durkin

SWS of

“The Academy, it’s really a magnificent place for education and the perfect showcase that embodies functionality and ergonomics behind the bar, along with high-end design.

We had the opportunity to bring in the world’s top renowned chefs such as Alain Ducasse, Joël Robuchon, Pierre Gagnaire, Daniel Boulud and Thomas Keller; Food Network celebrities like Rick Moonen and Ming Tsai; and also Gerard Bocuse, from the Bocuse D’Or. We had a lot of top executives of food & beverage, suppliers, CEOs, V.P.s and hotel presidents.

We are showing to the Food & Beverage Industry worldwide, our vision and commitment to education through the Academy of Beverages and Fine Service training center. Its innovative design and set up was engineered to meet the 21st century beverage hospitality training needs.” ~Francesco Lafranconi

16 The Las Vegas Food & Beverage Professional I February 2016

www.lvfnbpro.com

Nevada Academy Late last year saw the unveiling of a multimillion dollar investment that greatly benefited the Las Vegas community. While it was not built on the Strip or had little to do with gaming, its affect has been felt in the Vegas Valley and beyond.

Southern Wine & Spirits of Nevada has long been a champion for furthering the state of alcoholic beverages. Whether it was by scouring the ends of the earth for unique products or helping venues with their success, one of their strong points has always been in education. This is why Francesco Lafranconi started the Academy at Southern Wine & Spirits in the year 2000 (thank you to the vision of Larry Ruvo in 1998), which has become an institution for the Las Vegas bartending community.

In continuation with the legacy of the Academy, the Director of Mixology for Southern Wine & Spirits Francesco Lafranconi and Managing Director Larry Ruvo have revamped the training facilities at the Las Vegas headquarters. After two and a half years of fastidious design and artful construction, what was formerly the Bacchus Room, has now been transformed.

Since its unveiling last year, Francesco has loved the outcome, “The academy room is a dream come true. We have held different types of tastings and mixology trainings, also nice presentations like TED Talks, and the room is responding very well, especially acoustically.”

Regarding how it feels to be a spectator in the wood-lined stadium style seating, Francesco continued, “It gives a great feel of intimacy when the speaker, the presenter is in front of the audience and there is not a bad seat in the house, so everyone has a chance to see everything that’s going on. If there is a mixology demonstration, thanks to our 80-inch TVs and our HD cameras, we can zoom in from different angles, so we can bring those images up live to all the attendees in the room and we can record the whole session too.”

While the exact number on building costs has not been revealed, it is apparent that no expense was spared. The room was designed in collaboration with luxury architect Todd-Avery Lenahan and is filled with elegance, comfort and warmth.

For those attending one of many special events or the Academy of Spirits and Fine Service, they are reaping the rewards. Francesco continued, “For the students, I think the room is just the right size. It fits about 50 people at the tables plus 18 along the 41-ft bar. The décor and the layout makes the students feel important. They tend to feel it’s a very unique place, a place with an incredible attention to detail. I think it really stimulates the willingness to learn as well as stimulating basically all the senses. I think the design team and everybody involved were able to capture those qualities and were able to deliver them through the design, the colors, the furniture (and its ergonomics) and the functionality of the room.”

For those behind the bar, they will find a distinctive and elevated bar experience. The stainless steel and ergonomic bar design is built for speed, efficiency and comfort. It was designed considering the bartender to be the most important resource behind the bar. The “racetrack” design curves around the bartender and has everything a modern bartender and mixologist should need for ease of service. From ice carving built-in dripping pans, to front refrigerated garde-manger garnishing display and freezer drawers, it is a marvel for those who are used to the hard lines and edges of the conventional bars.

The Academy room is not only being utilized for mixology & spirit tastings and training needs. Every department within the Southern Wine & Spirits team have used it as well; it is a perfect space to train and educate on beer, wine & sake. Francesco added, “The entire team is really utilizing the room to its fullest. For Sam Merritt, our Certified Cicerone, the room is actually working wonderfully. They are using it for the Cicerone Certification program sometimes for 10 hours straight, so the seating is very important too, and that is why we purchased ergonomicaward winning chairs to make sure our students feel very comfortable at all times. Joseph Phillips, our Master Sommelier, as well does quite a few events, like the Sommelier boot camp and other wine education programs.

Luis de Santos, a Master Sommelier and Sake Master Sommelier, teaches about sake, soju and baijiu as well, so there are a lot of initiatives that we are using the room for.” www.lvfnbpro.com

Along with the national attention, its influence is even being felt internationally. Francesco mentioned, “We even had the head of the Chinese Department Secretary of Alcoholic Beverages come with his entourage for a tour. Furthermore, every wine maker, every master distiller, everyone who walks into the room really has such a jaw dropping effect and everybody expresses a wow. It’s really doing very well. For tasting, I think it’s really an incredible setting, especially with LED-lit table tops.”

With the multiple accolades that SWS has received for the Academy room they are definitely not resting on their laurels. Francesco emphasizes that the room will continue to evolve, “We’re actually improving for the better.

There are a few things that we are able to make rapid improvements.

However, we are still focusing on more audio-visual equipment that we are boosting as well as a more interactive dynamic sensory analysis. They will even be replicating the room at the SWS headquarters in Miami, which I am very proud. As far as my involvement there, it could be covered from the designing of the ‘race track’ and the under-bar work station.”

It has been said that, “where there is wine, there is culture” and Francesco & SWS proclaim that they are not just selling alcohol, but they are promoting civilization. Fostering education in turn supports the community and betters the city and our guests’ drinking experience. For when you learn about wine, beer, sake, spirits & mixology, you learn about the history, culture & science that is intertwined in their production, applications and marketing. The faculty also involves the mixology–consulting team with James “JR” Starkus, Max Solano, Jair Bustillos and Michael Przydzial and former USBG National President Livio Lauro, founder of the Master Accreditation Program.

With the “two million dollar baby” Academy room, SWS has again affirmed its commitment to Las Vegas hospitality industry and the world of alcoholic beverages.

After all… “we are not drinking, we are learning!” ~F. Lafranconi

February 2016 I The Las Vegas Food & Beverage Professional 17

By Elaine & Scott Harris

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

Dining Out with the Harrises

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.

Harvest by Chef Roy Ellamar Brings Farm-to-Table Fare to the Bellagio Resort.

Chef Justin Hancock Has Big Things Happening at Fresco Italiano in the Westgate Resort.

Luke’s Lobster Has Now Anchored on the Famed Las Vegas Strip.

Recently we saw the transformation of the shuttered Sensi, into Harvest by Chef Roy Ellamar. Transformation is a very positive word, in that it encapsulates change in the most positive mode, and that is exactly what has taken place between the walls of this new dining venue.

Incorporating a more open and inviting space with accents of wood paneling and handblown light fixtures, Harvest creates an almost communal yet very sophisticated dining venue.

Patrons also have the opportunity to see the dynamics of culinary creativity with the glassenclosed exhibition kitchen that creates an almost interactive dining experience.

Along with the welcoming and convivial décor, Las Vegas’ own Chef Roy Ellamar calls upon his Hawaiian culture as the inspiration behind the menu that incorporates the best in local and regional produce, seafood and proteins. To start things “rolling” with our dining experience, the snack wagon, a cart showcasing small bites advertized as “delights,” was our first taste in an array of eye-catching appetizers.

We opted for the Spicy Steak Tartare, with the classic dash of mustard seeds, oyster aioli and toast points. However, the Eggplant Caviar, Kalbi Filet Mignon, Smoked Salmon Dip or the signature Hawaiian Poke were all vying for our first culinary impression. The bowl of Clam Chowder was by far one of our favorite offerings of the evening, with a creamy tangy broth that caused our saliva glands to dance with pleasure. Freshness, sustainability and farm-to-table are the guidelines for the catch of the day or the steak that you may order for your main dish. From the “Catch of the Day” to the succulent Harris Ranch Filet, Chef Roy Ellamar’s Harvest is showcasing freshness of ingredients in the fullness of flavor. For more information go to www.Bellagio.com.

It is always nice to be pleasantly surprised when visiting a new dining venue. This was the case when we stopped into Fresco Italiano to meet Chef Justin Hancock and explore his culinary options. A nice way to start is their house-made Charcuterie Plate featuring fresh buratta and a wide variety of imported meat choices that is sure to peak your interest and palate. Chef Justin also shared that soon he will be curing his own proteins in house.

Where can you get the freshest buttery lobster heaped upon a warm freshly baked roll while strolling along the Strip? Not in a casino restaurant, but at a small kiosk-like building nestled next to Nieman Marcus at the Fashion Show Mall. The Brooklyn-based lobster shack Luke’s Lobster has opened its 19th location, and the first in the western U.S.

We highly suggest one of their flatbreads made fresh from their pizza oven with imported Italian flour. The marinara is a house specialty with a few old family recipes and worth a try. The rich Eggplant Parmesan with a plethora of creamy cheese and marinara is the perfect way to experience a marriage on a plate. You certainly can’t go wrong with a perfectly prepared Bonein Veal Marsala on a bed of homemade angel hair pasta. If you desire a treat from the sea, the Gamberetto Shrimp Fra Diavolo with a large langoustine is worth casting your net for.

The most unique dish we enjoyed was Chef’s Porcini Risotto with 15 mushroom varietals that will be remembered for quite some time.

Keep an eye on this young chef at Fresco Italiano as he brings his creativity to his sections of Meats, Seafood, Pasta, Risotto, Gluten Free and Whole Grain Pasta that is sure to satisfy your cravings as well as your wallet.

18 The Las Vegas Food & Beverage Professional I February 2016

The restaurant group works directly with fisherman every day, finding fresh live lobster, crabs and shrimp. Every given day guests can see on a blackboard where their seafood is coming from, with on average, a shipment sent three times a week. The only hard part of having such great ingredients was deciding on what to order. We sampled the mainstay Lobster Roll, with rich lobster as the star of the sandwich, not drowning in mayo and clarified butter. A simple dollop of mayo, a dash of lemon butter, and the “secret seasoning” comprise the entire accompaniment. Whether you are in the mood for lobster, crab or shrimp, each roll is a signature of pure seafood goodness. And don’t forget to grab a cup of the piping hot creamy, clam-laden, New England clam chowder to stave off the cold. Luke’s Lobster may have just started off in this small kiosk, but with superb offerings from the Maine coastline, we may see the beginning of another success story this side of the Mississippi. www.lvfnbpro.com

Conference:

Mirage Hotel • March 13–16

Tradeshow:

Las Vegas Convention Center • March 15–16

A World of Inspiration Awaits You at CSES2016!

If improving your business and team building are part of your New Year’s resolutions, then don’t miss the biggest event in the catering and events industry – all happening next month in Las Vegas! The Catersource and Event Solutions Conference & Tradeshow (CSES2016) is being held March 13-16, 2016, at The Mirage and the Las Vegas Convention Center. Register today at catersource.com.

Cover More Ground with Your Team Get the most out of CSES2016—a vibrant marketplace of exhibitors and sponsors—by attending it with your colleagues. Each class, event, and speaking session offers you the opportunity to capture new ideas to bring back to your business. As a team, you can divide and conquer, and bring home more ideas! Just one idea has the potential to help you earn thousands in new business over the coming years. Take advantage of TEAM PRICING on All Access and Conference & Tradeshow packages, and you’ll be amazed at how there’s truly something for everyone at CSES2016. Don’t miss this opportunity!

Increase Everyone’s Knowledge

Is your business up to speed on the latest trends, skills and new technologies? In our everchanging industry, there’s always something new to learn. Stay ahead of the competition and soak up as much knowledge as possible through a robust program of world-class Conference sessions, an extensive Tradeshow floor, and exciting events and activities. Brand new stages allow you to focus on education that suits your needs and interests.

Featured Speakers

Whether you’re a seasoned professional or just getting into the industry, the CSES2016 speaker lineup will help you discover techniques, ideas and advice that will keep your business ahead of the rest. More than 40 speakers have been chosen specifically to ignite your passion for your company, inspire your thoughts and ideas, and cause you to interact in new and better ways with potential clients—and your peers. Join us for an exciting presentation from celebrity personalities, David Beahm (David Beahm Experiences), Simon Majumdar (The Food Network), Doug Lipp (Disney University), the Too Hot Tamales (The Food Network), and many more!

Ignite Your Curiosity at the Tradeshow

Check out the Optional Events

Tuesday, March 15 | 11:00 am-5:00 pm

The optional events at the 2016 Conference take the learning out of the classroom and put ideas and trends into action! All optional events are included in the All Access Package.

Wednesday, March 16 | 10:00 am-3:30 pm at the Las Vegas Convention Center Having coworkers along helps to truly experience all that the Tradeshow has to offer, including interactive demos and products from global exhibitors. Nowhere else will you have this much exposure to the latest gadgets, services and trends in the industry. Meet with vendors and discover new suppliers who can help your business reach the next level.

Packed with more than 400 exhibitor booths, you’ll explore trending foods, inventive techniques and new services that will inspire you to truly differentiate and stay ahead of your competition. You’re guaranteed to walk away with hundreds of ideas!

The Tradeshow floor will help get your competitive juices flowing with one of the many exciting contests—like the Diced Culinary Competition, the Rapid Recipe Challenge, the Out Of The Box Lunch Contest, the Tablescape Contest or the AFR Design Challenge. There are also several education stages that will spark your creativity, tingle your taste buds, and deepen your understanding of business operations. And be sure to check out one of the three lounges if you need to take a break, regroup, re-energize or share ideas with others.

SUNDAY

CORT Welcome Reception 5:30 pm – 7:00 pm | The Mirage | Included

MONDAY

Leadership Lunch, Making A Living & Retaining Your Sanity In Special Events 12:00 pm – 1:30 pm | The Mirage | $79 The 5 @ Tao, An Elemental Monday Night Event 8:00 pm - 12:00 am | Tao Nightclub | $179

TUESDAY

POPalooza! Industry Awards Celebration 10:00 am–10:30 am Champagne Brunch Reception 10:30 am–12:00 pm | Awards The Mirage | $49

WEDNESDAY

Taste of Technology Breakfast 8:00 am - 10:00 am | The Mirage | $79

Interact with Industry Peers Making connections is a big part of being successful in this business, and CSES2016 offers the best venue for you to do just that.

Everywhere you turn gives you an opportunity to network and learn from those around you.

Bring extra business cards to exchange; you’ll walk away with connections that will propel you in your business and last for years to come.

Don’t Delay. Register today!

Past attendees swear that this industry-leading live event is one that you can’t afford to miss; especially if you want your business to thrive beyond your expectations in 2016. Similar to last year, you and your colleagues can customize your experience based on your business and budget needs. Take advantage of TEAM PRICING on All Access and Conference & Tradeshow packages. Register at catersource.com. Then get ready to be inspired, motivated, dazzled and amazed! You’ll walk away prepared to tackle the year with the best tools and tips available. Visit www.catersource.com for more CSES2016 details and register now! www.lvfnbpro.com

February 2016 I The Las Vegas Food & Beverage Professional 19

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.

He welcomes your inquiries.

Email: bob@lvfnb.com

The name of this restaurant at the El Cortez in Downtown Las Vegas has a dual meaning: the décor and feel are a tribute to the legendary Bugsy Siegel, who was the second owner of the casino, and 1941 heralds the year the El Cortez opened. The restaurant is also doing double duty in filling the void of both the Coffee Shop and the Flame Steakhouse, both of which closed last year.

In addition to displays on the walls of vintage black and white photos and personal items of Siegel and his girlfriend Virginia Hill, the space exudes an Old Vegas vibe, with classic red leather booths, dark hard wood floor and vintage-style lighting. The concept and menu were designed by another legend, this one a culinary one, none other than Jeffrey Kalt, who has had a storied career in restaurant development and over the years altered the culinary landscape of Las Vegas as he lured several big time chefs to our city.

Jeffrey describes the menu as “American classics with modern interpretations.” He had a tall task in keeping both the regular customers of the coffee shop and steakhouse happy and has obliged them by keeping many of the most popular items on the menu, like several steaks, prime rib and burgers and comfort food items like liver and onions; also added some Italian favorites (for as Jeffrey says, “Who doesn’t like Italian?”) like 7 Layer Lasagna Bolognese and Eggplant Parmesan (which is baked, not fried); a collection of some of our nation’s classic sandwiches including Cuban (Miami), Italian Beef (Chicago) and Sausage & Peppers (New Haven); and some modern trending dishes such as Grilled Ahi with sesame shitake noodle and Lump Crab Cake with remoulade sauce (which unlike many versions, is composed of 95% crab).

The burger menu presents another way to celebrate the history of Old Vegas, as several are named after Vegas mob characters, like the Bugsy Siegel Burger with bacon, grilled onions, tomato marmalade and sharp cheddar. The cocktail offerings also have mobster monikers, such as the

photos by Anthony Mair & Amelinda Lee

Siegel’s 1941 at the El Cortez Celebrating Historic Old Vegas

Meyer Lansky Mule with Absolut Mandarin, lime, ginger beer and mint.

The price points here are low enough and the quality high enough to keep many regulars coming in several times a week, and Jeffrey reports some days see 800-900 customers coming in. Siegel’s 1941 is open 24/7. To view the Breakfast, All Day and Overnight menus visit http:// elcortezhotelcasino.com/dining/siegels-1941.

Hong Kong Café has opened at The Palazzo on the casino floor in the former space of ZINE Noodles Dim Sum. For anyone missing ZINE, they’ll be happy to know that 70% of the menu is unchanged. The new restaurant is helmed by Chef Simon To, who is originally from Hong Kong and has spent more than 35 years cooking Asian cuisine all over the world, including France, Hong Kong and Canada. Chef specializes in Cantonese and Szechuan styles and is considered a dim sum master and was awarded the coveted Bleu Ribbon Award from Le Cordon Bleu College of Culinary Arts.

The new venue is more casual than its predecessor and is brightly lit, with a checkerboard-like light and dark bamboo wood floor, and cheerful hues, with multi-color light globes and colorful banquettes that are stitched together to create a “kimono” effect.

Chef To’s menu features popular Asian comfort food dishes prepared Hong Kong style with a western twist, which means there are some western influences due to the island’s long time under British rule.

The extensive menu is sectioned into Hong Kong Style, Congee, Curry Rice, Oven Baked Rice/Spaghetti, Clay Pot Rice Noodles, Vietnamese Specials, Barbecued & Roasted and Asian Specials.

Chef provided us a tasting of Oxtail Soup—similar to beef stew; Fried Curry Fish Bowl—a spicy mix of white fish formed into balls; Rice Rolls with XO Sauce—flattened rice with bits of scallops and shrimp in the sauce; Beef Tenderloin with garlic flakes—a tender very high quality cut; Macau-style Crispy Pork Chop Sandwich; and desserts of Egg Tart (custard) and Pineapple Bun, which contains no pineapple but is so named for the texture on its top.

A bevy of interesting drinks are on the menu, such as the Hong Kong20 The Las Vegas Food & Beverage Professional I February 2016

photos by Joe Urcioli

Hong Kong Café Now Open at The Palazzo

Style Milk Tea in flavors of Jasmine and Taro with chewy boba and several unique cocktails, like the Firecracker Martini with Patron Silver, Cointreau, lemongrass syrup, crushed jalapeno and ginger.

Hong Kong Café is open Sun.-Thu. 11 a.m.-1 a.m. and Fri.-Sat. 11 a.m. to 3 a.m. www.venetian.com/restaurants/asian/hong-kong-cafe.html www.lvfnbpro.com

Unsung Heroes: 3 Things You Need to Know About Music Licensing Adapted from Libby Lussenhop, The Michigan Restaurateur

You might have the speaker system, the music streaming service, iPod, and the auxiliary equipment to play songs in your business, but are you missing one crucial element? A music license can’t be seen, or heard, but if you’re playing music, you need to have it.

Music can be your customer’s first impression of your establishment; it can support and shape your business by setting an atmosphere and a pace of life. Jessica Frost is senior director of industry relations for Broadcast Music Incorporated (BMI). She states the three key things to protect the value of a songwriter’s craft.

1.

No matter how accessible music is these days, you still have to have a license if you plan to play music publicly.

A lot has changed about music in the electronic age, you can listen to anything for free on the web, and you can copy entire music albums from one device to another, but one thing remains the same; the creators of music deserve to be compensated for their work.

2.

This applies to bars and restaurants, as well as television, radio stations, and more. BMI is an American performing rights organization [PRO] and represent songwriters, composers, and music publishers to make sure they are paid for their work. Litigation is costly for both the defendant and the business.

It’s not just about the legal risk; songwriters simply deserve to be paid for their work.

The professionals at performing rights

organizations don’t want to take anybody to court; they are in the business of protecting songwriters. “Songwriters are the ‘unsung heroes.’ They might be behind the scenes, but without them, the brilliant, awardwinning artists we know and love would have nothing to sing in the first place; 85 cents of every dollar goes back to the songwriter,” Jessica stated.

3. It’s easy to obtain and maintain a music license.

Visit www.bmi.com. Discounts are offered to restaurants, bars, and allied business.

Michelin-starred Restaurant Guy Savoy at Caesars Palace welcomes Julien Asseo as its new executive chef, overseeing operations of the world-renowned culinary destination.

Asseo first came to Restaurant Guy Savoy in 2011, where he began in the role of sous chef and eventually advanced to chef de cuisine. In his new role as executive chef, Asseo will continue the legacy of expertise and quality of food of which Restaurant Guy Savoy is emblematic.

Hailing from Libourne, a small town in the southwest of France, Asseo’s passion for food and wine was ignited by his experiences at his parents’ vineyard. At the age of 16, Asseo decided to follow his passion for all things food by studying at the Lycée Hôtelier de Gascogne near Bordeaux, where he obtained a Bachelor of Arts in culinary arts. After finishing culinary school, Asseo moved to Paris to work at La Fontain de Mars, where he advanced from commis to chef de partie quickly. After spending some time in Paris, Asseo decided to take his skills to America, where he had the unique opportunity to open Rivera in Los Angeles as sous chef. photo courtesy Zack Williams/Caesars Palace

In 2009, Asseo decided to bring his culinary talents to Las Vegas, with its recent burgeoning culinary scene. He worked under renowned chefs Rick Moonen and Joel Robuchon in their Las Vegas establishments before taking a position at Restaurant Guy Savoy. Throughout his time at Restaurant Guy Savoy, Asseo studied extensively under Chef Savoy, as well as former executive chef Mathieu Chartron.

Asseo’s talents will play an integral role with Restaurant Guy Savoy celebrating its 10 year anniversary this May, and the exceptional creative opportunities with the exclusive Krug Chef’s Table, private cooking classes and captivating dishes.

www.lvfnbpro.com

February 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

photo by Anthony Mair & Amelinda Lee

OUR PICKS

Siegel’s 1941

CliQue Bar & Lounge and Tilted Kilt

At Siegel’s 1941 in the El Cortez Hotel & Casino, the Have a Cigar adult coffee offers guests a creamy and indulgent cocktail made from the finest Zaya 12-year rum, Café Borghetti Espresso Liqueur, Monin Vanilla Syrup, Angostura

Set the mood this Valentine’s Day with these sip-worthy cocktails from Las Vegas hotspots CliQue Bar & Lounge and Tilted Kilt. All donning cupid’s favorite colors, these red and pink cocktails are sure to bring the spark.

Aromatic Bitters, heavy whipping cream and

Ruby Rose Spritzer – CliQue Bar & Lounge

powdered sugar.

1 ½ oz. 50 Bleu Vodka

photos courtesy Sushi Roku

Sushi Roku

Sushi Roku at Caesars Palace will celebrate Valentine’s Day with exclusive dishes and drinks from Executive Chef Haru. Couples can take in the view of the Strip while indulging in Cupid’s Flight made with Aviation, Lillet, Ruby Grapefruit Juice and Lavender Bitters; Tuna Rosa—Tuna Carpaccio with Uni & Caviar; Beef & Reef Duo— Beef Medallion and Lobster Tail with Red Wine Balsamic; and Chocolate Mousse—White Chocolate Mousse & Raspberry Sorbet in a Chocolate Cup.

22 The Las Vegas Food & Beverage Professional I February 2016

photos courtesy CliQue Bar & Lounge

This Valentine’s Day Carlo’s Bakery at The Venetian has you covered, and “Cake Boss” fans can stop in for all their favorite treats including Valentine’s Day Heart Cookies, Chocolate Covered Strawberries, HeartShaped Chocolate Mousse Cake and Valentine’s Day Cakes and Cupcakes.

1 oz.

Grapefruit-Rose Cordial

½ oz.

Fresh Lemon Juice

1 ½ oz. Brut Rose Champagne (Add after shake) Add all ingredients into mixing tin, except for Rose Champagne. Add ice and shake vigorously. Now add 1 ½ oz. Rose Champagne into mixing tin, and double strain with tea strainer, into etched martini coupe. Grapefruit Rose, Half Hibiscus Sugar Rim

The Cherry Love Bite – Tilted Kilt 1.25 oz Vodka

photos courtesy Tilted Kilt

photo courtesy Carlo’s Bakery

Carlo’s Bakery

3 oz

Red Bull

1 oz

Sweet & Sour Mix

2 oz

Sprite

0.5 oz Finest Call Grenadine 2

Lime Wedge

Fill glass with ice. Gently stir all ingredients with cocktail spoon. Drop lime wedges in glass as garnish.

www.lvfnbpro.com

I have seen the future of dining.... and it is good

By Apryl Bruso Apryl Bruso is an opinionated salty old waitress from San Diego.

Photos by Evelyn Morely

I recently dined at a very unique, sort-of sophisticated, kind-of upscale, totally modern yet still nostalgic, restaurant by the name of Saint Marc Pub. It is so difficult to put a label on this place because it can be whatever you want or need it to be. It is like Harry Potter’s Room of Requirement in that the experience is completely reliant on your needs. You want to drink beer out of ceramic Solo cups and have a BLT? Awesome, they can totally do that. You would prefer to drink 90 point wines out of Riedel and sample a few of the more than 130 cheeses available? Check. It is like a ChooseYour-Own-Adventure for the culinary set.

I have worked in restaurants for 24 years, and am not often surprised by them, but this experience threw me a wonderful curve ball. You have choices, people! You can have an ambassador (think waitstaff) help plan your meal, offer suggestions, etc., or you can go totally rogue.

You have an iPad at your table with which to order any little thing your heart desires... they have everything-seriously, everything. Sashimi served alongside a hot rock to sear it upon, homemade potato chips and French onion dip, freaking deviled eggs. Everything that I tasted was amazing. How do you have so many different types of cuisine, and how do you make each of them an exercise in perfection? I do not know. I do not run this place, but I am so happy to have enjoyed the fruits of their labor.

Lemony smashed avocado on toast!! Bacon Bar—11 types of bacon! You dropped your napkin? Just hit the screen where the napkin icon is! I felt like I was on the Jetsons, but with much better food. The food of the Jetsons had to be all pimiento loaf and gelatined meats, c’mon, it was drawn in the 60s. I am digressing. Point: I love this place and cannot wait to go back.

I haven’t even touched on the decor. Open and inviting. It really is four restaurants in one. You have a cute little cafe for breakfast and coffee.

You have the doggie-friendly outdoor patio for a cute little ladies who lunch type vibe, you have the actual bar where they have...wait for it.... boutique wines on draft, by the keg. What? I think this is the only place that actually has like ZD Chardonnay on draft. You can literally buy

24 The Las Vegas Food & Beverage Professional I February 2016

a growler of your fave and take it with! They have a walk-up window for you beach bums that don’t want to stop working on that tan. There is inside dining where you can have a complete five-star experience! You can be as snooty as you want, just don’t expect them to be.

I could list the Chef, CEO, general manager and countless other luminaries that make Saint Marc amazing. Their pedigrees are truly impressive, but that is not the vibe they are presenting. They aren’t trying to make you know their names, they are trying to give you an incredible experience, completely unlike any other. They are going to surprise you with their awesomeness. The food, the atmosphere, everything is so well thought out with your comfort in mind. They are not telling you how to dine, they are giving you an environment where you can dine in the best way you know how. You can try new things....or not. It’s not up to them, they are leaving it up to you.

Saint Marc

Pub-Café, Bakery & Cheese Affinage Pacific City Marketplace Huntington Beach, CA (949) 629-2591 www.saintmarcusa.com www.lvfnbpro.com

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Human Resources Insights

By Linda Westcott-Bernstein 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

Changes in Employment Law in 2016 Planning Can Help

It’s very early in the new year; however, there are already signs that 2016 will be a year of significant change for many employers throughout the country. The way in which you do business could change significantly due to legislation geared toward increasing your cost of doing that business. What is intended to provide relief to American workers may instead end up impacting the average business person’s profits.

Here are some examples of what we can expect in 2016…

1. ACA (Affordable Care Act) – deadlines for ACA reporting have been extended another 60 or more days, however many unprepared employers will be experiencing penalties and fines for insufficient efforts to comply with this costly healthcare mandate.

2. DOL (Department of Labor) – potential changes to the FLSA guidelines around the overtime (OT) exemption may result in a large number of middle management employees being reclassified as eligible for OT pay and result in new/increased payroll expenses for companies.

3. OSHA (Occupational Safety & Health Act) – for the first time in over 25 years the civil penalties for OSHA violations will be significantly increased and recordkeeping requirements, such as OSHA 300 logs, could be changed – resulting in mandated quarterly online submittals.

Are you and your financial team prepared? Have you looked at and evaluated what the impact might be? If you haven’t met healthcare mandates that were established a couple years ago, you may be either scrambling to get onboard with a qualifying health plan or confused by the steps you have to take to ensure compliance.

For more information: ACA www.hhs.gov/opa/ affordable-care-act DOL overtime regulations www.dol.gov/featured/ overtime New OSHA regulations www.osha.gov

I have found that evaluating the impact of this various legislation and then developing a strategy or plan for implementing that plan based upon how these changes might impact you and your work force, can reduce the costs associated with these changes when they happen. If you haven’t thought about these topics yet, consider this article your first introduction, and plan on getting more information from an expert or these websites.

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 February 2016

www.lvfnbpro.com

The Bottom Line Setting Restaurant Hours to Maximize Profit

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.

You’re coming out of a movie and are excited for a late dinner, but plans are quickly thwarted. Every restaurant you approach is either putting its chairs atop the tables or empty to the point where you can’t be ‘that guy’ who holds them up from closing. You wish that just one place would stay open late, and curse those that don’t.

Many of us have found ourselves in a situation like this. Demand here clearly exceeds supply. The key question, however, is whether enough demand is present to make an increase in supply worthwhile. If you become the one restaurant to stay open in your area at an otherwise dead time, you could have a potential monopoly on the dining market. That choice certainly comes with risk, and careful calculation is necessary before expanding your hours.

Know your costs

Transitioning to new hours

If you want to expand your hours, the first thing to understand is how it will affect everything below the top line of your income statement.

Factor in every component: labor is an obvious first thought, but how about the cost of keeping your restaurant lit? Running the oven, stove and other appliances? If it’s hot or cold outside, then keeping your dining area at room temperature is another cost.

Break down your monthly bills into hourly costs and add them together. This will set a firm breakeven point. From there, add a hurdle rate—the minimum additional profit you want above your breakeven point to make the change worthwhile. Now it’s a matter of assessing demand and evaluating whether it will deliver your desired return.

If you’ve justified expanding your restaurant’s hours, make sure you’re delivering a product with minimal excess. Late-night menus and happy hours that offer a limited [but satisfying] selection are a lot more prevalent than they used to be, maximizing revenue with minimized overhead costs. Some restaurants go so far as to only offer drink service during off-peak times.

Again, all is well as long as you’re observing happy customers who aren’t longing for more.

Understanding your landscape is critical to gauge if proper demand exists to justify expanded hours. One part is as simple as observing what goes on inside and immediately outside your restaurant. When exactly does your lunch/dinner rush end? How often do you see people peering through the glass, wondering if you’re open?

Does the crowd change form as the night goes on [i.e. dinner groups vs. bar-hoppers]?

Knowing your competitive landscape is just as critical. What are the hours of all the restaurants nearby? How many of those restaurants are truly comparable to yours—similar food, ambiance, full-service vs. fast-casual, etc.? Are these places attracting different crowds throughout the day/night?

Record your observations over the course of a non-holiday week and estimate additional revenue from expanded hours. Take seasonality into account [i.e. do more people visit during summer]. Break this number down into revenue/ hour. If estimated revenue/hour exceeds your breakeven and hurdle rate, then it’s time to adjust your hours!

Continue monitoring

Observe your surroundings

www.lvfnbpro.com

Making your customers aware of new hours is vital. Before making the change, hit the ground running by adding a note to your menus and posting signage. Send the message through your social media channels. Launching an event around the change, such as a party during the new hours on the first night, could serve as an excellent promotional tool.

If your new hours prove profitable, chances are your competitors will follow suit. Keep a consistent eye on your traffic to stay on top of demand. What are people ordering over the course of the day? What are people asking for that you don’t have? Adjust your operations to changing demands in order to make the most of your expanded hours.

Reducing your hours Some restaurants may very well have the opposite problem, where they’re open too early or too late and the operating costs aren’t worth the handful of people who come in at those times. In this case, use the same methodologies in reverse to determine optimal hours. Maybe it is worthwhile to close earlier, or for 1 – 2 hours between lunch and dinner, or to reduce your menu offerings after 9 p.m. so that some people staff members can leave sooner. Just remember to take labor laws into account.

February 2016 I The Las Vegas Food & Beverage Professional 27

By LeAnne Notabartolo

Clique

leanne@goodforspooning.com.

photos by LeAnne Notabartolo

at The Cosmopolitan

A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat.

She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com

On January 5th, Clique hosted a press event at which attendees were wowed by tableside mixology and tasty snacks from their bar menu. The official Grand Opening was on January 18th. Andy Masi collaborated with Ryan Labbe and Jason “JROC” Craig to create a unique cocktail experience. A dark, clubby atmosphere with multiple seating choices of bar, high top tables and banquets with small tables make for an eclectic modern look. Open to the casino floor, this is a great spot for people watching, but it is the cocktails that make this a “must do” in Vegas.

The presentation on all of the food was well done, but the pizza pockets served in a mini pizza box was my favorite. All of the food is small and shareable and just enough to curb your appetite while enjoying the innovative cocktail menu.

The tableside cocktail service, created by master mixologists Mike Monrreal and Justin D’Angelo, includes a story and info on the preparation and ingredients of each cocktail. Expect to take your time here and enjoy the lounge. And much like a tasting menu at a restaurant, it is suggested that more than one person at the table order the same drink since each demonstration involves the cart being set up for that particular drink. Think glassware filled with smoke from a smoker, cocktails pressure infused at the table, and barrel aged cocktails decanted direct from the barrel with gorgeous garnishes created on the cart.

28 The Las Vegas Food & Beverage Professional I February 2016

www.lvfnbpro.com

By Megan Nicolson

Megan Mack’s

photos by Megan Nicolson

Latenight Excursions

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.

We are still a good four months until the pools open up for our long summer, but you wouldn’t know that with all the people training for pool jobs already. That’s right, pool auditions have started as they do every January. I dread these more than anything in the day and nightlife community. I even swore to myself last year that I would no longer put myself through that demoralizing dog and pony show. For those of you who have never heard of this process, it’s the time of year that all of the pools and even some clubs hold casting calls for prime positions. Men and women get personal trainers for weeks, enforce a hardcore diet, tan, apply lash and hair extensions, refresh their Botox, do anything and everything to get their foot in the door. These “cattle calls” start early in the morning, can take up to eight hours and usually have a few rounds entailed. All of which include walking around in a bikini and heels, in front of a stoic panel and bright lights that show every flaw possible. Everyone has their own trick to prepare for these interviews; some drink red wine and coffee because it will dehydrate you, some get many tans to appear toned, some even work out minutes prior to their swimsuit picture. Do whatever makes you feel more accomplished I say, but save that red wine for a steak dinner.

And that is exactly what I was doing prior to this hell week. You can have the seasonal job; I’ll take a seasoned steak please.

Las Vegas is oversaturated with amazing steakhouses, but I think if the food is outstanding, has sincere service and competes with the nightlife ambiance, you have a winner. STK located in The Cosmopolitan has long been an industry staple, weather you are throwing your birthday dinner in the private dining room, participating in a girl comp before heading to Marquee, or just stopping at the bar for a drink to get the night started, it’s always a good choice. Just so happened this Monday I was going out with the girls, so I thought it necessary to stop in, visit a friend, and have a meal. Mondays are usually pretty busy at STK; they accommodate many of the convention goers as well as the Marquee nightclub crowd. I showed up early and headed to the back bar where my good friend and fellow bartender, Kevin Reimer, was working that night. We caught up for a moment in between his service duties and went over the new menu items, but I already had an idea of what I wanted. Steak. Duh? But instead of going straight for the prize, he gave me some options on appetizers, which I am happy he did because rarely have I tried any of the small dishes there. I started with the burrata with heirloom tomatoes, a balsamic drizzle and basil along with the tuna tartare with layered avocados, a soy honey emulsion topped with taro chips. Both delicious in their own right, but because I wanted to save room for the steak, I had to try and not finish them both. Now they offer many cuts and sizes of steak, even Kobe selections, but I’m simple and stick to the 6 oz filet medallion, cooked medium rare as usual. I’m a creature of habit. I add my usual toppings of blue cheese and truffle butter and scope out what sides I want. Kevin tells me the newest additions and highly suggests I try the mushroom pot pie. And because I like to pretend I’m somewhat healthy, my second side is the broccolini. The steak comes out, flawlessly timed as all the previous courses, cooked perfectly and pairs even better with my glass of Prisoner. The broccolini is tangy and crisp. And the mushroom pot pie www.lvfnbpro.com

is better than imagined. It’s a creamy mix of crimini, oyster, shitake, and trumpet mushrooms in a puff pastry, egg washed and dusted with sea salt.

For dessert, I chose an after dinner cocktail, seemingly as I had no more room for actual food. I chose “Not Your Daddy’s Manhattan” comprised of Bulleit Bourbon, zinfandel port, Carpano Antica sweet vermouth and bitters. Simple and classic.

STK is always on point. They are versatile enough for you to come grab a quick bite at the bar, plan a first date, or just meet up with the girls. Come dressed to the nines or more casual, but the end result is always the same there: superb food, a great staff and an even better time.

STK inside The Cosmopolitan Hotel and Casino: 3708 Las Vegas Blvd S togrp.com/restaurant/stk-las-vegas

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

EVENTS

AD INDEX

We have several major food & beverage events coming up in the next few months and we just wanted to bring you an update so if planning to attend you can start booking now.

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

Feb. 20 Southern Nevada Public Television’s 27th Annual Splendor in the Glass Wine & Beer Tasting at Westgate Las Vegas Resort & Casino Ballroom will feature a guest appearance and cooking demo by renowned chef Grant MacPherson, samples from 60 wineries and breweries, hors d’oeuvres, live and silent auctions and live music. A superb event we look forward to every year, it’s also a fundraiser for a great cause, Public Television! vegaspbs.org/winetasting March 2-6 the 6th Annual Universal Whisky Experience will take place at Encore at Wynn Las Vegas. Founded by our friend, whisky enthusiast Mahese Patel, it will feature exclusive tastings of the world’s finest whiskies, classes and other whisky experiences. This event is one not to be missed by any serious whisky aficionado! www.universalwhiskyexperience.com March 7-9 the Nightclub & Bar Show comes to the Las Vegas Convention Center for the largest beverage and bar show in the world, with unlimited tastes and treats! Don’t miss it. www.ncbshow.com March 8-10 the Pizza Expo returns to the Las Vegas Convention Center with the world’s largest pizza, ingredients, products, and service expo, including demos and contests plus samplings all day long! www.pizzaexpo.com

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Audrey Dempsey Infinity Photo page 28 www.infinity-photo.com 702-837-1128 Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715 BiVi Vodka 631-464-4050 www.bivivodka.com

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Catersource Event Solutions Convention & Tradeshow www.catersource.com 800-932-3632

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

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Designated Drivers www.designateddriversinc.com 877-456-7433

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

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JCCNV www.jccnevada.com 702-428-0555

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

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

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

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

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White Soy Sauce www.whitesoysaucefood.com

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March 9-13 the Natural Products Expo West, held at the Anaheim Hilton and Anaheim Convention Center, will include the newest trends in natural food & beverage products. www.expowest.com March 13-16 the Catersource Event Solutions show at The Mirage and Las Vegas Convention Center will feature all the needs of today’s caterers and catering companies around the world. www.catersource.com

30 The Las Vegas Food & Beverage Professional I February 2016

www.lvfnbpro.com

LEARN MORE & REGISTER TODAY!

Enhance your food & beverage offerings at CSES2016 Learn more about the education, special events, exhibitors, and more at catersource.com.

Only a few weeks left to register and join us at this inspiring industry event!

Conference:

Mirage Hotel • March 13–16

Tradeshow:

Las Vegas Convention Center • March 15–16

Catersource.com | Questions? Contact 800.932.3632 or registration@catersource.com