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Issue 2 Volume 17
US $3.95
Southern Glazer’s Wine & Spirits Presents 5th Annual Splash into the Season 2017
• Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants • Owned and operated by a former chef with over 20 years of experience • Custom packed Herbs and Spices • Custom Spice Bends • Private labeling • Now Certified Kosher
February 2017
CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER
8
WELCOME TO OUR FEBRUARY 2017 ISSUE OF THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL and you can congratulate yourself for making the right move, no matter how it happened, to pick up this issue and go through the pages. You are bound to find something, if not several items, that are sure to inform and educate you, surprise you, upset you, make you happy or make you sad, but they will help you in your profession in the Food & Beverage Industry! So congratulations and read on…
Cover
8
10 23
Our Front Cover Feature this month is jumping ahead a few months to present you with some new and unique items in the beverage department to help build your sales and presentation for the upcoming summer season with “Splash into the Season,” presented by Southern Glazer’s Wine & Spirits, now in its 5th year. On the cover we decided to give everyone a HUG, just what was needed for those hot summer days and evenings. Originally from Italy, this is a sparkling product totally new to the US. Read more on HUG in the Cover Feature on pages 16-17 written by our very own Editorial Director Bob Barnes. After a two year monthly appearance in our publications, West Eats East by our good friend and associate Dr. Mike Masuyama (aka Doctor Sake), makes its last Japanese food report on page 8. Every month Mike-san, as his friends call him, has taken a look at Japanese foods from a cultural, culinary and business aspect here in the US and has made us think as to where it is headed! Getting his crystal ball out for the last time, he predicts where the future of Japanese food is heading, so read on into his last and final report…BUT DON’T DESPAIR, for we have begged Mike-san to continue writing for us and he will be coming back with another new and always interesting monthly column to be announced soon! Thank you, Mike-san. You can’t help but enjoy this man’s writing! And now Part 2 of Cheesemaking in Southern California by John Rockwell will inform and educate you on this delicious segment of the food and beverage industry, which many of us really don’t understand that much about. Having just returned from the Winter Fancy Food Show in San Francisco, I must confess that cheese is by far, one of the fastest growing markets to watch and know, now and in the near future. Please read and enjoy his tasty column on page 23. BON APPETIT! Mike Fryer
Page 4
Page 12 Brett’s Vegas View
Hot off the Grill!
Page 13 USBG Las Vegas
Page 5 Wine Talk Wine Direct-to-Consumer: What is it
Page 14 UNLV Epicurean Society
and why is it important?
Page 6 What’s Brewing
Page 8
Where Does J-Food Go?
Page 18 Food for Thought Trying Wine with Salads for Healthier Meals
Page 9
Page 20 Product Spotlight
West Eats East Beyond Sushi,
Chef Talk Food Waste in America
26 www.lvfnbpro.com
Page 16 COVER FEATURE Southern Glazer’s Wine & Spirits Presents 5th Annual Splash into the Season 2017
Page 10 Dining out with the Harrises
Bob’s Beer Bits and Sips New Releases and Seasonal Offerings Page 22 From Fantastic Bar-b-que to an Evel Knievel Themed Restaurant
Page 23 Cheesemaking in Southern California PART II Page 24 Human Resources Insights Planning and Follow Through Are Key to Your Happiness Page 25 The Bottom Line The Dangers of Deep Discounts Page 26 What’s Cooking Bailiwick: Your Comfortable Place Page 27 Nevada Restaurant Association’s Annual Meeting of the Members Page 28 Our Picks Page 29 Product Review Book Review Virgil’s Barbecue Road Trip Cookbook Page 30 Events Ad Index
February 2017 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 2017 Mike Fryer
Sr. Editor/Publisher
SGWS’s recent Splash into the Season brought out the best of Southern’s professional people. As usual, I just couldn’t resist hopping into Southern’s kitchen to see what’s cooking and ran into two of the day’s busiest people coordinating the front and back of the house at the event: Southern’s Executive Chef Benoit Cornet and Senior Key Accounts Director Livio Lauro. I had a chance to catch a few minutes with them to congratulate them for their successful presentation!
Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
Juanita Fryer
Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@lvfnb.com
Juanita Aiello
Bob Barnes
Editorial Director bob@lvfnb.com
Hawthorn Grill at JW Marriott Las Vegas Resort & Spa opened last month in a beautiful space amidst an expansive outdoor patio with a vibrant waterfall surrounded by lush foliage and boasts a menu featuring crave-worthy steakhouse fare and American classics, alongside an extensive wine and cocktail program. At a media preview before the opening our Editorial Director Bob Barnes congratulates Chef Joe Swan (formerly of the Eiffel Tower Restaurant), who oversees the kitchen as executive room chef.
Elaine & Scott Harris Editors at Large harris@lvfnb.com
Editorial Director Bob Barnes was thrilled to meet a brewing icon—Sierra Nevada Brewing’s Brewmaster Steve Dresler— who he met up with at the new beer-centric gastropub Bailiwick at the Orleans. Check out Bob’s interview with Steve on page 6 as he discussed his luminous career as the head brewer at one of the pioneer breweries of modern day brewing.
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
Photographer Joe Tholt
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalist UNLV Epicurean Society Kimberly Verdin
Journalist John Rockwell
Journalist Kim Trevino
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
Journalist Lisa Matney
4 The Las Vegas Food & Beverage Professional I February 2017
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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.
Wine Direct-to-Consumer: What is it and why is it important?
Those of you in the business world have heard of terms like B2B and B2C, meaning businesses that sell to other businesses (B2B), and businesses that sell to consumers (B2C). Well, in the wine world, many states distribute wine with the help of a wholesaler or distributor, involving a three-tiered distribution system. In this form of distribution, wine is sold from the wine producer to a third-party distributor, who then sells to the retailer (and thus to the consumer). There has been a growing movement towards a more direct form of distribution called Directto-Consumer (DTC). This allows producers to sell and ship wine directly to the consumer, rather than routing through a third party. According to freethegrapes.org, as of three decades ago, there were only four states that permitted DTC. Now, in contrast, there are only six states that do not allow DTC, and four states that ship DTC with limitations. Initially, these restrictions on shipping were established in order to maintain monopolistic control within each state. However, there are now supporters at the state and federal level who are in support www.lvfnbpro.com
of consumers as well as wine businesses who would like to amend these laws. In addition, Free the Grapes, a non-profit organization made up of five major wine industry associations, was established to advocate for lifting of restrictions on states that still prohibit direct purchasing/ shipping from the winery to consumer homes. The Model Direct Shipping Bill was used in a U.S. Supreme Court ruling (Granholm v. Heald) and is now the standard used in most states where DTC is legal. Since the latest legalizations of DTC, with Pennsylvania being the 44th legalized state, direct winery shipments are now allowed in 94% of U.S. states. This has resulted in over $1 billion in wine shipped to consumers from Napa, California. In Massachusetts, the first year of legalized DTC wine shipping resulted in over $27 million in wine shipments. While some may feel that the DTC benefit to consumers will put wholesale distributors at a disadvantage, the reality is that there is room for everyone! With the exponentially increasing numbers of wineries each year, there are now more wines than ever being produced and it
is impossible to have them all represented by retailers and third party distributors. With the number of wholesale distributors decreasing due to consolidation, there will still be a demand for wholesale purchasing. However, consumers now have the freedom of choice to purchase direct from the producer should they want to. Personally, I know plenty of people who will still make the bulk of their wine purchases from their local retail wine shop or market, and the food and beverage venues will still be purchasing from the wholesalers. Direct-to-consumer shipping provides increased access and more options for consumers, and when it comes down to it, it’s the consumers who sustain the wine business, so we should take care of them (and by “them” I also mean me)! This Valentine’s day, don’t eliminate the possibility of ordering your favorite wine from your favorite winery, even if it’s not available in your local wine shop. Until next month, Cheers and have a Happy Chinese New Year~! Alice
February 2017 I The Las Vegas Food & Beverage Professional 5
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. He welcomes your inquiries. Email: bob@lvfnb.com
photo by Joe Urcioli
BREWING
By Bob Barnes
LVFnBPro Editorial Director Bob Barnes and Sierra Nevada Brewing Brewmaster Steve Dresler
Steve Dresler Interview
A Talk with the Iconic Man Behind the Brewing Vats at Sierra Nevada as His Luminous Career Comes to a Close The name Steve Dresler is iconic in the craft brewing industry, for he has spent the last three and a half decades turning out a myriad of award-winning brews from Sierra Nevada Brewing Company, which itself is a pioneer of modern day brewing. This summer Dresler’s long and luminous career with Sierra Nevada will come to a close as he steps away into retirement. Just three days after the 34th anniversary of his first day of work at Sierra Nevada Brewing and during a recent stop in Las Vegas, we met up at the new beer-centric gastropub Bailiwick at the Orleans, and talked about topics ranging from his favorite hops, his long history with the brewery and what he plans to do after his retirement this summer. 6 The Las Vegas Food & Beverage Professional I February 2017
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You have become an iconic figure at the Sierra Nevada brewery. How did you first become associated with Owner Ken Grossman? Can you also tell us about the early days at the brewery and what led to you becoming the Brewmaster? I began homebrewing in 1979 and met Ken at his homebrew shop where I purchased my supplies. Years later, after he had started the brewery, on January 9, 1983 he hired me to work part time on the packaging line. In April, they were expanding and needed someone to help brew on Saturdays so I said I’d take that shift and that’s how I got my foot in the door of the brewhouse. At that time we only had five on the payroll besides Ken and including part time people, about 10-12 and we all did everything, whatever was needed. At that time there was no brewing equipment for small brewereries so everything we had was used dairy equipment and we were doing five barrel batches. It was very manual, as you can imagine. Two years later, in 1985, I was promoted to Brewmaster. We had a limited inventory of Pale Ale, Porter, Stout, Celebration Ale and Big Foot and stayed with that lineup till we expanded in 1988-1989. Then we began brewing more styles, such as Pale Bock, Summerfest, and expanded our seasonal line and opened a taproom in 1990. Did your science degrees from Chico State help prepare you for your work as a commercial brewer? I have degrees in biology and chemistry and had some microbiology knowledge, so the background science helped a lot in understanding the process and chemistry helped a lot with mashing, knowing the enzymatic process. But for me, I love beer and creativity so for me it was mainly more on the passion side than the science side. How did you keep the Sierra Nevada beers true to its roots as you ramped up to huge quantities? A lot of that was Ken, family ownership and his philosophy. He got into it because he loved beer and never got into it to make money. As we got bigger, we just maintained everything the same. Quality was the most important thing and that doesn’t change no matter how much you grow. Why did Sierra Nevada choose to exclusively use whole cone hops? At the time, Ken wanted as few inputs as possible and to use raw materials in their www.lvfnbpro.com
“
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I have degrees in biology and chemistry and had some microbiology knowledge, so the background science helped a lot in understanding the process and chemistry helped a lot with mashing, knowing the enzymatic process.
purest form. Up until a few years ago we used 100% whole cone hops, and 90-95% of the time we still do, but now also use more modern hop products, including lupulin powder and hop oil made from wet hops directly from the field. What are some of the hops the brewery uses today that you are a fan of that weren’t available back in the 1980s, and what do you like about them? There are dozens. I like aroma hops and when I started most of the aroma hops were European types with little to no citrus, and ones we had to choose from were Tetnang, Galena, Cluster; and Cascade, which was our bread and butter and our Pale Ale was all Cascade. Ones I like now are Simcoe, which has nice bittering and aroma qualities; Citra, which is very aromatic; Mosaic for its coconut and fruit; Centennial, which has the nicest rose aroma; and we always want to try something new, so a lot of experimental hops, which just have #s, no names yet. One I really like lately is Comet, which was around in the 60s but fell out of favor; I like its aromatics and fruitiness. Under your direction, Sierra Nevada has won eight World Beer Cup awards and 31 GABF medals. In addition to that huge accomplishment, what else are you most proud of that took place during your tenure as Brewmaster? I’m not one to toot my own horn. I’ve had a fantastic career. I’m very proud of the beers I’ve been able to create, my position in the industry and that I have made so many great friends. Almost 20 years ago we were the first to brew a wet hop beer, and I’m really proud of the last few years the Belgian beers we’ve been doing, some wonderful barrel aged beers and now a sour program. Do you have favorite beers that you’ve brewed over the years? I like the Northern Hemisphere and the English-style Brown Ale that we had in our taproom in 1990 and still occasionally do. The Brown Ale was the first beer that was my own, other than the Sierra Nevada line-up. What are some of your favorite beers and beer styles you like to drink? It depends on what I’m doing. With spicy food I like something hoppy, our Ovilla Quad goes great with pasta and our Pale Ale is good with everything. In the summer I gravitate to
lighter beers like our Pilsner, Vienna Lager and Saison. But I’ll try anything and like to play around a little bit. Sierra Nevada Pale Ale is considered by many as the benchmark for what an American Pale Ale should taste like. Is it the same recipe as when it was first brewed in the 1980s? It’s virtually the same by about 95% plus. A few years ago we augmented its aroma with a small amount of Chinook hops, instead of 100% Cascade, to give it a bit more complexity. How do you think the American beer palate has changed since you first began brewing and what styles of beer do you predict will be the most popular in future years? It’s changed in every direction possible. There was virtually no craft when I started brewing, just a few like Anchor Steam in San Francisco and New Albion in Sonoma, and Americans were mostly used to import lagers, which were a bit more flavorful than domestic lagers at the time. Pale Ale, it took people a while to get over the flavor barrier they were not used to. Sour beers are now popular and will be well sought out, but I don’t think they will ever be big because I think it’s very esoteric and will have its own niche. IPA is still a craze that’s amazing to me, which is the last think I would have expected. What are your plans for after your retirement this summer? After I retire on July 1 I’ll take time to relax. My wife and I plan on domestic traveling, long road trips and camping in the Pacific Northwest. There’s so much to see and I realize I’ve seen so little of it. What advice would you give to your successor and has it been determined yet who it will be? It’s still in the process, but getting close. Advice I would give is stay true to your heart; take advantage of the great place to come into and incredible brewing heritage, great standards of quality, a fantastic staff and wonderful work environment; and just enjoy the things you’re being given an advantage to play with.
February 2017 I The Las Vegas Food & Beverage Professional 7
West Eats East Beyond Sushi, Where Does J-Food Go? The last two years, J-foods have been covered from views of culture, culinary and business prospects here in our market. Now it’s time to say sayonara or goodbye. In this last story, let’s see through my crystal ball for the tomorrow of J-foods. What is going to happen in J-foods for healthy eating, anything beyond sushi? My crystal ball tells us something suggestive, hopefully. Sushi: Sushi will diversify primarily due to the supply conditions of seafood and other ingredients. Chirashi, Gomoku vegetables, or Oshi sushi may come to accommodate diverse taste and style. Since rice is a major ingredient, sushi is gluten free, which may be much promoted. Nigiri will cut in the roll-style dominant sushi recipe. Nigiri is nothing special but easy (probably easier) to make for appealing to the authenticity of sushi. Since a major sushi seafood is salmon here, the way to present salmon may be further innovated like favoring with miso or baking with herbs like rosemary. Meat will be sure to come more into sushi, primarily roast Kobe beef. Chicken might be possible like teriyaki chicken sushi. Not much Spam sushi, I guess. More vegetables can be used: eggplants (already in Japan), cucumbers and cooked vegetables. Vegetarian sushi must be a new promise. Mayo, despite of not being my taste in sushi, can be blended with miso, white soy sauce or other ingredients for surprisingly unique flavors. The future of sushi, in a direction, may come from creativity, while, in another direction, from traditional varietal sushi. Through my crystal ball, a seafood bowl is seen in a blur. You know rice bowls that beef or chicken teriyaki are served over cooked rice. A seafood rice bowl is that sashimi style seafood slices are placed over the rice (with or without vinegar favored) along with slices of cucumber and Kamaboko fish cake. It can be served in a medium size bowl probably along with sliced sweet ginger and wasabi. A seafood rice bowl is not my creation but very popular in Japan for lunch, easy, less expensive than similarly arranged Chirashi sushi. No particular skill is needed to make it except for extreme clean-hygiene kitchen practices to handle raw seafood. Depending on supply and price, you may serve tuna bowl, salmon bowl with salmon roe, a variety seafood
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By K. Mike Masuyama Ph.D. 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.
sashimi-shrimp, pickled mackerels and broiled unagi sea eel. A leaf of green shiso can be used to separate cold ingredients on rice and also as a garnish. A seafood bowl, called Kaisen (fresh seafood)-Donburi (bowl), may come to our table in the not too distant future. Bento: It translates to a packed meal in a box-container to eat out for lunch or meal at school-office or outing like a cherry blossom party or picnic. A lunch box, bento, you may recall at J-restaurants or groceries, contains a variety of cooked vegetables and animal protein foods (pork or chicken cutlet, shrimp tempura, broiled salmon or mackerel). A bento usually does not include raw food items like sashimi because it is intended to carry for some time and distance at ambient temperatures. A couple of roll sushi, usually California roll, may be included but it uses imitation crab meat, a processed food. A tiny soy sauce pack is often included. At a cashier, you may be asked for chopsticks. A bento is good because of omnivorous eating. You may eat at least 10 food items, promoting your healthy diet. A bento is a popular lunch item in J-grocery stores in big cities. Some office workers go and buy, and eat at the office. A bento is a good “to go” food, which can be eaten conveniently for dinner as well. Since it is sold often in an open cooler, bento will be more palatable once warmed in a microwave oven for a couple of minutes. Ramen, soba noodle soups are expected by some people more in our eating but they may be limited for lunch or light snacks unless loaded with vegetables and meat. Such noodle business needs a long line of customers to make a good profit out of $10-15 per head sales. Ramen tastes almost the same all over the places without specific characters despite claimed flavors, which is a little bit disappointing. Curry over rice is another popular menu item which J-food business anticipates to grow, but it is liked or disliked depending on food habit or eating experience and it may take more time to become a promising taste here. J-food has made a great contribution by bringing more vegetables, seafood and exotic foods into our eating. It also stimulates our awareness of freshness, omnivorous-ness and health-food interaction. Also a new business or menu opportunity. Be well for J-foods down the road. Kanpai or Cheers with sake. www.lvfnbpro.com
By Chef Allen Asch
Chef Talk Food Waste in America
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.
create that waste. Many restaurants use peelings or byproducts to flavor soups, stocks or sauces. You should also make sure that your storage techniques are proper with tightly wrapping or sealing foods and making sure that storage temperatures are ideal, in the refrigerator as well as the freezer. People, both in the industry and lay people, can check dates on canned products and donate them to shelters or needy people before the expiration dates. Another easy trick to preserve food is to pickle products that might be going bad. This can extend shelf life by a month or more. One guideline the government can change is to create common terminology for the use by/sell buy/best buy dates marked on food packaging. Milk has a sell by date on it but the industry standard says you should have at least 10 days to use it after that date. This rule is not the same in a commercial kitchen in most jurisdictions.
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It is estimated that 40% of the food that is purchased by restaurants ends up being discarded before reaching the guest. Obviously if this waste can be eliminated it would lead to higher profits and less product sent to a landfill as well as a lesser need for food production. Food production is a huge drain on the environment using both land and creating methane gas emissions. 11% of all global land is used for agricultural uses. Additionally it is estimated that 17% of all methane gas produced comes from livestock farming. If society can reduce food waste we can cut farming, freeing up the land and creating fewer emissions. If 40% of the waste was cut this would make a great change in the earth’s environment. These statements do not even include the ability to minimize landfill acreage as well as the methane gas produce from landfills. This phenomenon occurs in homes as well as food service restaurants. The average American wastes/discards 23 pounds of food per person every month. As Americans are becoming more aware of this we are taking small steps to try to reduce these numbers. One of the responses that Americans are doing much better at is composting. Another response that is just getting started is being done with the help of supermarkets. Many supermarkets are now looking into the marketing and selling of ugly fruit. Ugly fruit is the term used for fruit that does not look as nice as the produce we are used to seeing in a supermarket. Ugly fruit, as an example, would not be sold in the past; it would have been sent to a landfill for disposal, but now supermarkets are trying to market it. It is estimated that 20% of all produce grown is discarded due to its irregular size, shape, color or appearance. Another great source for buying imperfect fruit is at a farmers market. There are many tools that can be used to help avoid food waste. One practice that is used in most restaurants is called FIFO. This stands for First In First Out. This is a good inventory practice to avoid food from spoiling. Make sure to use the oldest product first. Another tool is to take inventory of your stock and plan a meal around what you need to use up. Many restaurants will use this method for staff meals or for specials. Another tool to avoid food waste is to think about how much you peel or trim foods. If you do not peel the potato, as an example, you will not
Las Vegas has been very proactive in avoiding sending food to the landfill. Since 1963 RC Farms has been hauling excess food from many of the city’s casinos to its farm in North Las Vegas and turning it into slop for their 2,500 hogs. Recently the farm has sold its current location and is moving its operations further north to the Apex industrial zone. This new facility will open with 5,000 pigs, but have the ability to grow to up to 25,000 pigs. This will be a big help in keeping food out of the landfill. From one hotel alone on the Strip in one year RC Farms hauled 7 million pounds of food scraps to feed the pigs. Hopefully with the demand increased more hotel properties will join the others in donating the food leftovers to feed these pigs. The program of collecting the scraps started with 4 hotels and currently is implemented in 22 properties in Southern Nevada.
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February 2017 I The Las Vegas Food & Beverage Professional 9
By Elaine & 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. Cuisinist@Gmail.com • www.Cuisineist.com www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com Twitter: VinoLasVegas • Instagram : Cuisineist
SIA pronounced (See-a), means six in Scottish Gaelic and it happens to also be emblazoned across the bottles of the 96-point awardwinning blended Scotch Whisky that has taken the spirits world by surprise. This unique blend of Speyside, Highland and Islay malt grain whiskies has the accolades that could easily makes this next best sipping spirit in your drinking repertoire. We had a chance meeting with Carin Luna-Ostaseski, the lovely young spirits entrepreneur and founder of SIA, and were intrigued by her unusual journey into the world of blended Scotch Whisky.
photo courtesy SIA
Deemed the first American woman to ever create a Blended Scotch Whisky company, and to be the first woman in history that created that company through a successful crowd-funded Kickstarter campaign, we were grateful to have her answer some burning questions on how she catapulted her passion for whisky into a successful product that is becoming a sought after brand. How did you become such a whisky aficionado and what propelled you into creating SIA? This is kind of an embarrassing story, and one I used to hesitate to tell, but I’ve come to realize a lot of people can relate and it’s been inspiring to many so now I share it easily and willingly. SIA came from—of all things—a break-up. I’ve been drinking Scotch whisky for about 15 years, but it wasn’t until a relationship crashed and burned about 10 years ago, that I REALLY got into whisky. I was a graphic designer in NYC. My office was next door to a whisky shop. After my relationship ended, I found myself every week with extra money in my pocket that I was no longer spending on “couples counseling,” so every Friday, I took my couples counseling money, got to the shop and bought myself three, four, sometimes five bottles of really nice whisky. By year’s end, I had almost 300 bottles, and I was cured from the relationship! I started learning all I could about Scotch, and began hosting tasting events with these bottles. Through these events, I learned about different brands, what people
10 The Las Vegas Food & Beverage Professional I February 2017
liked and why. I was very curious about people who thought Scotch was their “grandfather’s drink” and realized that there was room for a new brand of Scotch, one that was affordable, easy to drink and perfect for cocktails. This was the beginning of SIA Scotch Whisky. How do you describe your product to others? SIA is a delicious blend of Speyside, Highland and Islay malt and grain whiskies with flavors of vanilla, caramel, citrus, honey and a hint of smoke. SIA is remarkably smooth. Enjoy it neat, on-the-rocks, or in a variety of cocktail recipes. I’ve been very impressed with the talent of the beverage community here in Las Vegas and the variety and creativity of the cocktails using SIA at places like the New York New York Hotel, Table 10, The Venetian and Lucky Dragon to name a few. You basically went from a mildly interested Scotch whisky drinker to a now well-respected entrepreneur and the first American woman to create a blended whisky company and with no previous business experience in the beverage industry. What was that www.lvfnbpro.com
pivotal-life changing moment or moments that led you to go from causally imbibing to creating a world-wide brand? While hosting Scotch tasting events, I realized that when I billed the events as such, the people who would attend were people who already knew they liked Scotch. I realized the audience I was going for were people who didn’t know they liked Scotch… yet. My joy was in introducing people to Scotch. I started bringing my tastings to other kinds of events—everything from fashion shows to space project fundraisers. It was fun to catch people where they didn’t expect to find a Scotch tasting, and inspiring when people said, “Oh I don’t drink Scotch,” and then watch their smile when they tried this amazing spirit. After creating various blends in my kitchen using existing brands, I created a blend that many people at events seemed to enjoy. I realized my calling was to create a new Scotch brand. That proved a challenge, and as you said, I was a newcomer to the industry, and had no experience, no connections and no idea on where to begin. I had visited Scotland a few times and read several books about whisky, so I turned to the end chapters and began contacting one by one, various distilleries, independent bottlers and importers/exporters. I remember very clearly that I had written to 80 people and I received 80 “no” responses, not interested, we don’t do that sort of thing, etc. I was discouraged, but I persevered. It was the 81st response that I got that was a Yes. A big Yes. It was an importing company (Spirit Imports, Inc.), the same one I use now and that has become my business partner in SIA that said “Yes, we believe in what you are doing, bringing a new brand
of Scotch Whisky to a new generation, and we can help guide you through the creation process and bring you the blending houses, manufacturing and distribution connections, and know-how to do so,” and they did. I couldn’t ask for a better partner. You managed to be the first crowd funded Scotch Whisky in history through Kickstarter. What was your impetus in using Kickstarter as a funding platform? Do you think this will motivate more people to become engaged in the spirits industry? Absolutely. Kickstarter offers an excellent tool for your friends and family, who have seen your hard work and dedication to something through the years, to help make that dream a reality. I had already contributed to other friend’s projects on Kickstarter so I was familiar with the way it worked. It was in 2012, so the idea of crowdfunding was still relatively new. Today, crowdfunding is very popular, so I share my crowdfunding experience and advice on a weekly basis with other entrepreneurs who write to me, and I’ve even spoken about “How to Crowdfund your Bar Business Idea” at Tales. With so many awesome Beverage Industry products, bars, books and brand concepts, I believe it’s important to give back and share what worked for me and help other’s dreams and passions come to life. SIA was award 96 points from the Ultimate Spirits Challenge, 91 points from Wine Enthusiast Magazine, and Double Gold from the San Francisco World Spirits Competition along with many other accolades; not bad for your first venture. Can you tell us a key person or persons that helped mentor and guide you with such expertise in branding and marketing your product?
Thank you! It has been very exciting and I realize it is not usual for a new brand to be so well-received this quickly. I was hesitant to enter these because some have entry fees, and as I was boot-strapping my business from my personal savings, so every penny counts. I’m happy my importer encouraged me to do so as the awards are helpful for consumers who are new to SIA when they see it on a shelf, and also to Beverage Industry professionals who bring them to new bars, restaurants and markets. Where are you expanding the SIA brand and where do you project your business to be in five years? Any other products that you may be looking into? SIA is currently distributed in 10 states across the U.S. and across Australia. I hope to have SIA distributed across all 50 states and expand internationally with a 700 ml bottle size and to create new expressions. What advice would you give to someone that may have a great beverage product and wants to bring it to the marketplace? Start with Vegas! Seriously. I wish I had launched my brand here sooner. The level of quality and professionalism from the Beverage and Mixology community, chain and independent stores, our distribution partner Southern Glazer’s Wine & Spirits and the outstanding Southern Glazer’s Mixology team, is the best I’ve experienced anywhere in the country. How quickly SIA has been embraced as a go-to for outstanding cocktails here has been incredible. And add to all of that…Vegas is so much fun!
Allan Karl’s best-selling book FORKS: A Quest for Culture, Cuisine, and Connection has been a #1 best-seller in three Amazon categories.
FORKS brings the world to your table: An around-the-world adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes. Why would someone sell nearly everything he owns, pull roots, and travel for three years--alone--on a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce. Allan looked at these forks in the road of his life as an opportunity to both follow a lifelong dream and pursue his passions. He hopped on his motorcycle and traveled around the world--alone. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journey--to share the truths he’d uncovered and the lessons learned during his adventure around the world. Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection. Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others. The second edition of FORKS is widely available at Amazon, Barnes & Noble and Indie Bookstores everywhere. Autographed and personalized signed copies are available on the FORKS website www.forksthebook.com. www.lvfnbpro.com
February 2017 I The Las Vegas Food & Beverage Professional 11
Brett’s
By 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
Dining Scoops
Giordano’s Famous Stuffed Deep Dish Pizza opened its first Las Vegas location at the Grand Bazaar Shops at Bally’s with a second-floor dining room above Starbucks and an outside ground-level patio, both with a full bar. Serendipity 3 ice cream parlor in front of Caesars Palace since 2009 has been replaced with a new restaurant with al fresco dining: Stripside Café & Bar. At The Venetian, French-American db Brasserie closed to make room for Chica, a Latin-influenced restaurant. A second Las Vegas Heart Attack Grill will open at the Hawaiian Marketplace on the Strip in space once occupied by Pete Rose Sports Bar & Grill.
Raiding the Rock Vault will open at the Vinyl inside the Hard Rock March 11 with 8:30 p.m. shows Saturday to Wednesday.
The musical comedy matinee, Tony Sacca’s Vegas The Story, is extended at Bally’s Windows Showroom. Comedian-impersonator Rich Little’s oneman show at the Laugh Factory inside the Tropicana has been extended through June 2017. America’s Got Talent finalist Piff the Magic Dragon performs in Bugsy’s Cabaret at the Flamingo when he’s not touring and begins Hawthorn Grill is a new chic steakhouse at sharing the room with past season finalist Tape the JW Marriott seating more than 370 guests Face on Feb. 22. in the main dining room, outdoor patio, two Tenors Of Rock comprised of five blokes private rooms and lounge. from the U.K. began a regular gig at Harrah’s Entertainment Flashes Showroom in January. Jerry Seinfeld will return to The Colosseum The Righteous Brothers featuring Bucky at Caesars Palace for four nights: June 17-18 Heard with Bill Medley are continuing at and Sept. 8-9. Harrah’s Showroom. Country superstar Chris Stapleton will perform Legends in Concert at the Flamingo reveals at the Pearl Concert Theater inside the Palms a new cast on Feb. 11 with impersonations of Thursday, March 30. He gained superstardom Marilyn Monroe, Janice Joplin, Michael with his 2015 album Traveller. Jackson and Elvis. Grammy Award-winning band Blues Traveler Chicago celebrating their 50th anniversary and will perform six shows at Cleopatra’s Barge The Doobie Brothers will co-headline a North inside Caesars Palace Feb. 22 through American summer tour and visit the Park March 9. Theater at Monte Carlo Friday, June 9. Carlos Santana has additional 2017 dates in May, September and November at House of Rock legend, John Fogerty, will debut at Blues at Mandalay Bay solidifying his fifth Wynn with his acclaimed show, John Fogerty: Fortunate Son In Concert, at the Encore year at the intimate venue. Theater for 10 performances: March 3, 4, 8, 10 On Feb. 16, former CIA officer Jason Hanson and 11 and May 19, 20, 24, 27 and 28. opens his fascinating life-saving skills 5 p.m. show Spy Escape & Evasion at the Legendary rock band Journey, named Rock and Roll Hall of Fame’s 2017 class inductees, Stratosphere Theater. return to The Joint at Hard Rock for a second Canadian trio The Tenors partner with One Drop to present the fifth anniversary residency May 3-20. The Chainsmokers, Andrew Taggart and of One Night for One Drop with Cirque du Soleil artists supporting safe water access Alex Pall, agreed to make XS Nightclub and Encore Beach Club their exclusive U.S. club programs worldwide Friday, March 3 at New York-New York. venues for three years. 12 The Las Vegas Food & Beverage Professional I February 2017
About Town News
The Dorsey, which replaced The Bourbon Room, is a new cocktail bar at The Venetian. Alto Bar, the newest destination and largest bar at Caesars Palace located adjacent to Omnia Nightclub, is introducing Las Vegas’ first Virtual Reality Lounge featuring Oculus Rift through Feb. 28.
The Bellagio Conservatory and Botanical Gardens current display honors Chinese New Year ushering in the Year of the Rooster through March 4. In partnership with Zappos, a first-of-its-kind co-working space opened at The Venetian | The Palazzo Congress Center. The enclosed transparent, pop-up business lounge taps into a growing trend of creating collaborative workspaces. LEVEL UP, a new “place to play” concept lounge, opened at MGM Grand presenting a new era in interactive, skill-based fun, tech savvy, adult playground. GameWorks at Town Square debuted the XD Dark Ride multi-sensory adventure ride. The internationally celebrated World Heritage Collection by award-winning photographer Mario Basner has its world premiere at Tivoli Village through Feb. 28. This year is the 50th anniversary of the Marjorie Barrick Museum of Art on the University of Nevada, Las Vegas (UNLV) campus. Three galleries with exhibits and a “Fifty Years” lobby display are celebrations. Run Away with Cirque du Soleil will return to the Springs Preserve March 11 for its 16th annual 5K run and 1-mile fun walk. CycleBar, the only Premium Indoor Cycling franchise in the United States, opens its first Nevada location at The District in Green Valley with the multisensory tiered CycleTheatre. Celebrity Cars Las Vegas holds The Car Show on Eastern every Saturday from 7-10 a.m. at Sansone Park Place’s parking lot of Twin Peaks and BJ’s. Macy’s at The Boulevard Mall is among the 68 stores closing this year. Last December, the 31,000-square-foot of interactive, educational hands-on SeaQuest Interactive Aquarium opened at the mall. www.lvfnbpro.com
By Adam Rains
USBG
Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery, long-time cocktailian, and the Social Media Chair for the United States Bartenders Guild in Las Vegas. 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.”
Las Vegas MIKE DOYLE
C O C K T A I L
O F
T H E
photo by Adam Rains
If there is ever a case of where longevity meets enthusiasm, it is with Mike Doyle! His love for Vegas, beverage and hospitality has run the gamut. From nightclubs, dives, Vegas pools to restaurants, he has been “kicking it live” in Vegas since 1996. His career was re-awakened at the acclaimed beacon of mixology, The Cosmopolitan hotel and from there, there has been no stopping him. He has worked as a consultant, corporate trainer, lead bartender at Rose. Rabbit.Lie., and is a beverage development specialist at Breakthru Beverage and the list goes on and on. His newest labor of love will be serving the Las Vegas bartending community as the Vice-President of our Las Vegas USBG chapter. Along with a dedication to guest service, Mike’s passion has spurred him to achieve several competition accolades and educational benchmarks like BAR 5-day, Certified Cicerone Program, USBG Spirits Professional. He spoke of his efforts for continued education for the Las Vegas chapter of the USBG. “Our Chapter is strong, thanks to its passionate members and the previous council’s tireless efforts…and my goal is to keep ‘moving the ball forward’”. My main responsibility as Vice President is leading our Education Committee and facilitate learning/growth opportunities for our members. I want Las Vegas bartenders to be the most knowledgeable, well-rounded bartenders on the planet. It’s an incredible time to be in the Hospitality Industry and I believe Las Vegas has one of the most diverse collection of bars & restaurants in the country and there’s no reason our chapter can’t be that resource that industry professionals look to help raise the bar.”
M O N T H
One of Mike’s newest creations utilizes malty & smooth Monkey Shoulder Scotch, seasoned with the winter-spiced fruit of the St. George Spiced Pear. This is enlivened with the freshness of lemon, which finds a beautiful balance with the unctuous and sweet Grade B Maple Syrup. All of this is brought together with the creamy soft texture of egg white and on top of a frothy foam, a single sage leaf is placed for aromatics & visual affect. Salute!
“Pear Diem”
By Mike Doyle
About the USBG The United States Bartenders’ Guild is comprised of spirit professionals dedicated to the art of the craft of Bartending. For information on how to join, please go to www.usbg.org.
Calendar
1.5 oz Monkey Shoulder Blended Scotch .5 oz St. George Spiced Pear 1 oz Fresh Lemon Juice .5 oz Grade B Maple Syrup
2/7 Roundtable with Don Q 2/17 - 2/21 Road to Slinger
.25 oz Egg White THIS PAGE
photo by Mike Doyle
Combine all ingredients in mixing tin and dry shake to emulsify egg white. Add ice & shake hard. Double strain into coupe (froth good | ice chips bad). Garnish accordingly.
SPONSORED BY
Glassware: Coupe Garnish: Sage Leaf www.lvfnbpro.com
February 2017 I The Las Vegas Food & Beverage Professional 13
UNLV Epicurean Society
By Kimberly Verdin Kimberly Verdin, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students, where she is on the leadership staff. She’s a Vegas local who believes that there is no end to learning about the hospitality industry.
whether they have much experience in the field or not. I mean, you’re now in charge of a group of people who will look at you for explanation, guidance and approval. That’s a lot of responsibility. Matthew does have leadership experience, but how much confidence does he have in his newest position? Matthew confessed, “I was intimidated by the idea especially since I hadn’t had anyone really to give some of the workload off to until Alycia stepped up for the position of VP. But [I’m] also very excited for the chance to prove I have the ability to lead and organize so many separate events and people.” As mentioned in last month’s issue, Alycia Faith Thiel-Groner was given the position of Vice President for this upcoming semester. In a few words, Alycia is charming, social and very responsible. No one could have been a better option for such a role.
photo by Hanna Min
Last semester, Epicurean focused more on planning events to give UNLV students opportunities to have fun and enjoy great food. Of course, that didn’t leave enough room to plan gatherings solely for members to have fun and get to know each other more. Meetings allowed for such prospects, but even then, not many members were able to attend due to conflicting schedules. There’s always room for improvement in anything and Matthew knows exactly what to change. “I’d like to ensure leadership and members stay engaged in the club year round not just during events and outings,” he said. “Hopefully we can have events and outings during the summer as well.” Sounds like a good plan to me.
UNLV Epicurean Society president Matthew Cairo
Hello there, and I hope everyone is enjoying the New Year so far. Allow me to start this column by introducing myself. My name is Kimberly Verdin and I am a student at the University of Nevada, Las Vegas. I am majoring in Hospitality Management, but am interested in all areas of the industry. Since joining the Epicurean Society, I can say with confidence that my knowledge in the food and beverage area has increased. I actually never expected to join Epicurean because I had originally planned on only joining a club focused on hotel and lodging. Joining Epicurean was a decision based on curiosity, but I’m really glad I did or I would have never known how much fun I would have missed out on. I still remember walking into the orientation not having a clue as to what the word ‘epicurean’ meant. Everyone has been so helpful and wonderful to a newcomer like me and I’m really grateful to all of them. Of course, let’s move on to the main story. As some of you might remember, Matthew Cairo was our previous writer of the Epicurean column while also serving as Vice President of Epicurean Society. Starting this spring semester he will now be President of the club. Leadership roles can be intimidating for anyone 14 The Las Vegas Food & Beverage Professional I February 2017
Now I’ve only known Matthew for a semester, but I can definitely say that he is a person that has a lot on their plate on a daily basis. Based on that fact and his plans for this semester, it made me wonder if he had prepared for this big role or if he had already planned any events in advance. “My leadership experience before VP position was next to nothing,” explained Mathew. “I’d just started my first job, but Megan and Ariel saw fit to give me the magazine journalist position with very little oversight. This allowed me to decide nearly everything that was done with and for the magazine.” Hopefully, I’ll be able to gain such skills as well. While it may not be exactly a new year’s resolution, I also wanted to know what his goals were for Epicurean this semester. “I’m looking forward to working with Alycia in this next semester so we can establish a working calendar, monthly cooking demos and outings,” he said. I bet everyone will be looking forward to what is in store for the upcoming semester. Like Matthew, I also set goals of my own for this semester. While my goals do include typical college student responsibilities, my main goal is to make sure that my writing can live up to the expectations of readers and standards of the magazine. This opportunity as the writer for this column will be an exciting and nerve wracking part of my life now. I will do my best in providing an entertaining insight into the hard work and effort of the Epicurean Society members this semester and the ones to come. www.lvfnbpro.com
Southern Glazer’s Wine & Spirits Presents 5th Annual Splash into the Season 2017 By Bob Barnes Photos by Audrey Dempsey - Infinity Photo
On a cold winter’s day in February, with the day’s high topping out in the low 50s, the last thing I was thinking about was summer. That is, until I entered the Las Vegas offices of Southern Glazer’s Wine & Spirits, where previews of a myriad of products sure to be popular for enjoying poolside were on display. Adding to the summery mood were a bevy of bikini-clad servers who were easy on the eyes, but also knowledgeable about the beverages they were promoting. Best of all, to this reporter, were several owners and representatives of new products, who were more than willing to discuss the ins and outs of what makes their product an exciting and enticing entry into the market. Southern Glazer’s Senior Key Accounts Director Livio Lauro explained the purpose of the event and how it has evolved over the years, saying, “The idea is to invite in customers opening a pool or those having a vested interest in selling products that could be enjoyed poolside. The first year we started in one room, and last year and this year, year five, we’ve expanded to the whole building.” Ron Newman, Regional Manager of Davos Brands, added, “Splash is a great opportunity to showcase new fantastic cocktails for the 2017 pool season.” Ron was showcasing the new TY KU Cucumber-infused sake, and serving a cocktail with the junmai sake, Aviation Gin and fresh lime juice. The portfolio also includes a coconut infusion and three grades of premium filtered sakes. Another summer quencher was the brand new hug l’originale, a 100% natural sparkling ready-to-pour wine cocktail with a tag line
of “Summer in a Bottle.” Hugely popular in Europe and known as Hugo in Italy, Hug International LLC GM/Co-owner Josie Razook, exclusive importer to the USA, China and Australia, explained, “Everybody needs a hug and especially a sparkling hug. It’s unique and there’s nothing like it in the market.” It was perfected by Thomas Divina and Stefan Zanotti, owners of ZADI Drinks, who refined the right taste combination of elderflower, mint and lemon extract and it weighs in at a summery light 140 calories per 8 oz serving and 5.9% ABV. Las Vegas has the honor of being the first city in the US to experience it. A product that has the potential to be a landmark breakthrough in the beverage industry and usher in a new way to drink spirits is beyond zero, an invention that quickly freezes liquor into spirit cubes, eliminating watered down drinks. Inventor Jason Sherman, a dedicated scotch/whiskey
16 The Las Vegas Food & Beverage Professional I February 2017
drinker, 20 years ago initially designed a machine to make ice cream using liquid nitrogen. Jason said, “After living in Miami I was repeatedly disappointed after ordering spirits on the rocks and it always arrived in a cup full of ice. One night I experimented in pouring tequila into my machine and it was a mind blowing experience, as it tasted so smooth, with no dilution and without the alcohol burn you get when drinking a spirit straight. It’s a new category of drinking, and when ordering a drink, you can now ask for it ‘in the rocks’ instead of on the rocks.” This machine is the first in the world to be patented to make these spirit cubes, and is produced by Winston Industries, the same company that invented the pressure fryer used by KFC. Beyond zero Partner Tim Couch reported, “The Louisville Business First recently named Inventor Jason Sherman one of the ‘Top 20 People to Know in the Bourbon Industry.’ Millennials love ice in their drinks, www.lvfnbpro.com
and our machine eliminates the watered down factor, the alcohol burn and leaves the pure flavor of the spirit or wine. And, it uses less energy than a 100 watt light bulb left on for one month.” The new product is expected to launch through Southern Glazer’s in late March or early April. Vice President of Sales Kelly Smith was promoting VO|CO, a vodka and coconut water-infused drink with natural flavors, which at only 5.5% ABV will be a perfect fit for imbibing at the pool. Kelly cleverly commented, “Vegas is a nightlife town and the next day after drinking, VO|CO is light and refreshing and the perfect cocktail to hydrate while dehydrating.” VO|CO is packaged in 12 oz cans, is gluten free, made from triple distilled corn vodka and Indonesian coconut water and is good by itself or mixed in cocktails, such as the refreshing and easy-drinking Mango Cocojito—made with VO|CO, Cruzan Mango Rum, lime juice, simple syrup, club soda and mint—that was being served during the Splash event. We’ve all heard of beer being aged in whiskey barrels, but what about whiskey being aged in a barrel that previously contained beer? That’s exactly what Jameson Caskmates has done. Well, sort of…As Jameson Local Rep Lawrence Isara explained, “The tagline of Caskmates—‘triple distilled once stouted’— refers to the fact that Jameson provides the Cork Franciscan Well Brewery with barrels that has contained its whiskey, which are then used to age the brewery’s stout, and after the beer has been packaged the barrel is then used www.lvfnbpro.com
to finish Jameson whiskey, resulting in notes of cocoa, coffee and butterscotch.” Lawrence says future versions of Caskmates will use other beer styles for even more interesting flavor results. Rum is ubiquitous with the Caribbean, but what about rum from Africa? Enter Starr Rum, an ultra-superior light rum from Mauritius, a tiny island paradise off the southeast coast of Africa made from a cherry and cardamom base with hints of citrus, nutmeg and vanilla. Creative Director Mark Zarnow said, “Vanilla grows wild on the island and adds notes to the sugar cane. Starr Rum is a clean, easy drinking rum that is impossible not to enjoy and makes the ultimate mojito.” The attractive bottle is inspired by the distinct shape of the volcano, and symbolic of the nutrient-rich volcanic soil on the island of Mauritius. Launched in Las Vegas a year ago, it is currently at Wynn/ Encore and Treasure Island and will soon be available at MGM Properties resorts. Southern Glazer’s Territory Manager/ Resorts Wine Division Erin Cooper was keeping the oenophiles happy, pouring wines for both on-premise and retail chains. Erin remarked, “Some favorites were the small formats from Sutter Home; they are the top selling 187 mL brand and offer 15 delicious varietals. Canned wine was another huge hit and FlipFlop, Seven Daughters and The Infinite Monkey canned wines showcased this new popular trend in wine.” After drinking the aforementioned delights our bodies may have become a bit dehydrated,
so it’s great to have something to remedy that and rehydrate us. To the rescue was Alka Nix, which is locally-produced and is not only a perfect hydration 0 calorie water, but delivers electrolytes and alkaline water ionized to two years of sustainable 9.5 pH. President Baze Melamed informed, “Our water is best for your body if you drink anything acidic such as coffee or alcohol. We are happy to be with Southern, and they are a great partner.” As if the liquid enjoyment was not sufficient enough, exquisite sustenance was proved by Southern Glazer’s Executive Chef Benoit Cornet and Sous Chef Dia Young, who provided an array of bites including smoked salmon deviled eggs, mini cucumber sandwiches, crudités cones, mini wedge salad, warm mini lobster rolls, barbeque pork biscuit, charcuterie and cheese boards, Caribbean mango slaw, jerk chicken bites, shrimp and pineapple skewers and Trinidad pholourie. With a spread like this, if anyone left hungry, it was no one’s fault but their own. Although not as severe as some communities, winter in Las Vegas can get a bit frigid, but it’s nice to know Southern Glazer’s Wine & Spirits provides us with a day when we can forget the temperature outside and pretend for a bit that it is a glorious summer day, with intriguing products to match. For more info on any of the products previewed at the Splash into the Season 2017, contact your Southern Glazer’s Wine and Spirits sales representative or call SGWS at 702-876-4500 and ask for Senior Key Accounts Director Livio Lauro.
February 2017 I The Las Vegas Food & Beverage Professional 17
FOOD FOR THOUGHT Trying Wine with Salads for Healthier Meals
When it comes to wine pairing, salads can be tricky: a salad that’s dressed with something tart can knock out the flavor of the wine you’re trying to enjoy. We’ve always been told that it is almost impossible to pair wine with salad. We’ve searched and searched and come up with a few exceptions to that myth. Nowadays, there are tons of recipes for more than just iceberg lettuce (which I don’t care for) and dry shredded carrots. But does a healthy salad brimming with kale, roasted beets, and soft-boiled eggs mean giving up your glass of wine with dinner? Not necessarily. Wine with medium acidity suddenly becomes flabby in the face of zippy salad dressing because vinegar is infinitely more tart than any of the acids that turn up naturally in wine. When we were young way back in grade school you learned about chlorophyll, the pigment that gives plants their green color. Just so you know, it’s that pigment that will destroy the taste of
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
wine, any wine. Dark, leafy greens, like that ever-popular kale, are full of chlorophyll, so it’s best to skip your wine on times when they are the lion’s share of your meal. You’ll want to save those green things for your not-so-sad desk lunches. If you’re starting with lighter lettuces and notso-bitter greens, pay attention to the dressing and the toppings. Tart wines are best with salads, since you’re often dealing with vinegar and mustard in dressing. Keeping it purely salad greens with subtle vegetables, and everything dressed with a tangy vinaigrette? Given the old adage ‘acid loves acid’ the balsamic dressing will marry perfectly with this higher acid red grape. You’ll need to counter the tang with a lighter high-acid white wine, like a nice Sauvignon Blanc from the Loire or New Zealand, even California, or go for an Austrian Grüner Veltliner. The main concern is making sure that the acid in the wine meets or exceeds the acidity in the salad dressing; you might think that a tart wine with a tart vinaigrette would be
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overwhelmingly, well, tart, but together those two high acid components will wash each other out, and you’ll be left with a clean palate, ready to experience the more immediate flavors in the salad. If you want to pretend it’s really summer, add some shrimp and/or grilled octopus, then pick up a bottle of Portuguese Albariño. If you haven’t tried it do so! Especially on nights where roasted vegetables or crumbled bacon are calling to you. Enjoy that with an off-dry Riesling or a Pinot Grigio from Alto Adige, Italy. However, if you have a steak or chicken salad, you can go with a light-bodied red, like a Beaujolais, or Arbois from France. Or with a super acidic dressing, you might choose a fuller white, perhaps a California Chardonnay with some oak aging. So, pairing wine and salad can be a bit tricky, but certainly not impossible. Plus, you’re already doing the healthy ideas. You’ll definitely need a nice wine for balance. Wine Is Food. www.lvfnbpro.com
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Bob’s Beer Bits and Sips
New Releases and Seasonal Offerings By Bob Barnes Upslope Brewing Company Citra Pale Ale
Victory Brewing Company Sour Monkey
The Boulder, CO-based Upslope Brewing Company has introduced this very tropical fruit aroma pale ale, which on Feb. 1 replaces its first beer released eight years ago, the Pale Ale. The Citra Pale Ale has been a tap room favorite for years and is now available year round in 12-ounce six-packs, twelve-packs, Mix Boxes, and on draft. I found it to be quite juicy and to my palate made me think of it as more of an IPA than a Pale Ale, which just goes to show how far the American palate has progressed in its love and appreciation of bright, citrusy hops.
Fans of the Downingtown, PA-based Victory Brewing’s crowd favorite Golden Monkey will want to try this ramped up version. This Monkey has the same ABV (9.5%) as its tamer sibling and is brewed with Pilsner malt, coriander seed, Tettnang and whole flower Hallertau hops and fermented with three different yeast strains including Brettanomyces yeasts, which gives it a marked wild, tart character. Golden Monkey devotees owe it to themselves to take a walk on the wild side and take this complex Monkey out for a spin. This Sour Brett Triple is now available year round.
Great Divide Brewing Company Espresso Oak Aged Yeti I’ve long been a big fan of Great Divide Brewing Company’s Imperial Stout that is named for a mythical creature, which I was drawn to due to its thick, chocolatysweet malty richness. The Denver-based brewery also has a version that marries the chocolate notes with the dry roast of coffee along with caramel and wood from the oak barrel aging. When this beer was first formulated Great Divide Founder Brian Dunn and the people from Pablo’s Coffee, a highly respected local coffee roaster, worked for quite a while to get the blend just right, adding espresso to Oak Aged Yeti a little at a time until they found the perfect balance. At 9.5% ABV this seasonal offering is a good candidate for aging… that is, if you can resist popping it open. For those that love coffee, chocolate and beer, this beer has your name written all over it.
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Kona Brewing Company Hanalei Island IPA In honor of the lush Hawaiian Island of Kauai, also known as the Garden Isle, and Hawaii’s popular drink POG (a sweet blend of passionfruit, orange and guava juices), Kona Brewing Company has unveiled its new Hanalei Island IPA with POG as the central flavor profile. Initially only available on tap at the two Kona Brewpubs located in Hawaii Kai on Oahu and in Kailua-Kona on the Island of Hawaii, this easy-drinking Session IPA is now making its way to the mainland. Passionfruit, orange and guava balance the subtle bitterness of aromatic Azacca and Galaxy hops and at just 4.5% ABV you should be able to enjoy more than one in a session. Sandi Shriver, head of Kona Brewing Co.’s brewery operations said, “It was a natural progression to develop a beer that incorporated fruits grown on the Islands to distinctively represent Hawaii. Hanalei Island IPA is an extremely drinkable beer that will appeal to those new to beer as well as the more seasoned connoisseurs.” As for the name, Hanalei Island IPA is named after the historic town of Hanalei and the crescent shaped world-famous Hanalei Bay, tucked against lush green mountains streaked with waterfalls.
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By Shelley Stepanek
From Fantastic Bar-b-que to an Evel Knievel Themed Restaurant
Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.
photos courtesy Virgil’s Real Barbecue
Virgil’s Real Barbeque Virgil’s Real Barbeque, straight from New York City, has landed at The LINQ. Three stories high, this world-famous barbeque place is a sister to the chain Carmine’s. Virgil’s combines all the major smokehouse favorites from across the country. Want southern Atlanta cooking? They have it. How about Kentucky? They have it? Want Texas, Alabama, Oklahoma or Louisiana, just ask the waiter and it will be on the menu. Featuring homemade buttermilk biscuits and cornbread as starters, they offer Mississippi catfish, a combination of pulled pork, chicken and brisket smothered with jalapenos, hush puppies, soups and burgers made any way you want. There is a Virgil’s BBQ salad with pulled pork, the famous train wreck fries covered with yes, basically a train wreck of side items, and trash riblets. A side of cheese grits, which I have a hard time finding in Las Vegas, burnt end dishes, and side dishes of collard greens are some of my favorites. There are two massive smokers that go 24 hours, pumping out the massive amounts of meats. If you have a group in your party you can order the “pig out” platter, which consists of a little of most all the meats that they feature. The top floor has a private dining room and a great view of The LINQ. Mashed potatoes, homemade mac and cheese and hickory smoked baked beans are some of the others sides, and two sides come with every order. The dessert menu is just as extensive. Doors open at 10 a.m. daily and of course they take walk-ins. Prepare for plenty of sauce on every order. LINQ Promenade 702-389-7400 www.virgilsbbq.com
photos by Hew Burney
Evel Pie
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The all-American, Evel Knievel-themed pizzeria Evel Pie had its opening Dec 16th in Downtown Las Vegas with a pizza party benefiting the Nevada Partnership for Homeless Youth. Later that night they opened to the media and then the public for an unveiling of some of the greatest photos and items of Evel Knievel. At the media event, Evel’s son Kelly Knievel, was there to celebrate the grand opening with authentic New York style pizza, all-American beers and cocktails, and Knievelthemed games. Everyone tried out the numerous pizzas and one or two, or possibly three of the great beers. The menu shows a “Balls to the Wall” pizza topped with Evel’s special homemade meatballs, Sunday gravy, mushrooms and onions; “Evel Pie’s Goblin Sausage” with spicy pepperoni, Italian sausage, bacon and chorizo; and “World Famous Snake River Special” featuring rattlesnake jalapeno sausage, onions, bell peppers and fresh garlic. The walls are totally covered with hundreds of Knievel photos, t-shirts from the famous man, and one-of-a-kind items. If you wish to purchase a t-shirt, they are right behind the bar. Evel Pie has a walk up window to order if you don’t wish to go inside, but there is so much to see on the walls, it would be a shame to miss it. Fremont Street is booming, and this is a fantastic new reason to take a stroll downtown. Be sure to check out the statue of Evel in front of the place and take a picture. You can show your friends a true super-hero! 508 Fremont Street 702-840-6460 evelpie.com www.lvfnbpro.com
Cheesemaking in Southern California PART II
photos by John Rockwell
He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has been a homebrewer for over twenty years.
Washed Gouda curds stacked into this mold for pressing. Gouda is then brined in saltwater before aging.
Cheesemaking is a complex and subtle process in which every variable seems to matter. Cultures, which I had simply lumped into two categories—mesophilic (medium temperature incubation) and thermophilic (higher temperature incubation) actually come in several blends, similar to the variations found in brewers yeast. Along with the lactose-eating cultures, which expel lactic acid and acidify the milk, certain styles of cheese require white or blue molds, which are also added during the cheesemaking process. There are even variations and blends of these molds. All cheeses age comfortably at cellaring temperatures— from 50-58 degrees. A good temperature-controlled wine refrigerator will do the trick. To keep humidity high enough, simply place small cups of water in enclosed containers in the wine refrigerator, or just make cheeses that can be waxed or vacuum-sealed. There are other subtleties that matter too, namely controlling the temperature during setting and curd separation. Cheesemakers are after a “clean break”—that moment after rennet has been added when the curds cleanly break apart and begin to separate from the whey solution.
Derby curds ready to be pressed into cheese!
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By John Rockwell John Rockwell is a native Southern Californian and career English teacher working in the Riverside area. In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for culinary delights within riding distance of the vast network of SoCal bicycle trails.
These setting periods can range from 30 minutes to nearly two hours. Of course, direct heat to the kettle creates a heat gradient in the milk, and can scald the milk or curds (which cannot be stirred during the set). A double-boiler/warm-water bath is a must, and essential in holding the milk at temperature during longer setting periods. How curds are handled post-break is important too. In most semi-hard and hard cheese styles, the temperature of the curd is usually raised by ten to twenty degrees, depending on the style. If the temperature is raised too quickly, the curds expel whey too quickly and the final yield will be too dry. Sometimes—in the case of Gouda styles—the curd temperatures are raised slowly by removing a precise amount of whey and then adding a precise amount of heated water back to the vat. This is called a “washed curd” cheese, and for those familiar with the brewing process, is very similar to a decoction mash. And then wait. Like most culinary hobbies that involve making a living food, waiting time can be the most difficult part, because one must wait to sample the successes and the failures—and then try to figure out what went right and what went wrong. My first Derby I made, which I believed went horribly wrong, was just fine. My second try, which seemed to come together better during the five-hour cheesemaking process, didn’t turn out as well, but that was most likely due to temperature fluctuations in my cheese cave. Some people keep detailed notes, but I have never been one to do that. Instead, I pay close attention to the experience and make slight changes each time. Right now, enjoying the process of hobby and gaining new insights into a food I didn’t think much about before is reward enough. The Home Wine, Beer and Cheesemaking Shop 22836 Ventura Blvd. #B Woodland Hills, CA 91364 818-884-8586
DeJong’s Cash and Carry Dairy 31910 Corydon Road Wildomar, CA 92595 951-674-2910
200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt (second edition) By Debra Amrein-Boyes
This is a Derby wheel after pressing. Prior to waxing and aging, it must air dry for a couple of days.
My first Derby cheese about five weeks out. It was delicious—creamy and tart!
February 2017 I The Las Vegas Food & Beverage Professional 23
By Linda Westcott-Bernstein
Human Resources Insights
Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com
Planning and Follow Through Are Key to Your Happiness While some might argue that life is way more fun if you just go with the flow and see what may come, I believe, based upon my past experiences, that life-by-the-seat-of-yourpants can be less rewarding and certainly, sometimes, a bit underwhelming. Why do I say that? Because I believe that having a plan means that you have goals, and goals give us focus and direction, not to mention, something to look forward to and celebrate. In my book, It All Comes Down to W.E. (work ethic) I talk a lot about goals, focus and follow through as key steps to finding and building work ethic in your life. The reality for me, is that these are my passion. My panache for planning and sticking to the plan, have been the template for my life’s success. While I’ve not had a plan for every situation and choice I’ve made—those decisions tend to come from a gut feeling, an instinct— once I’ve made a choice, especially one that I have interest in and motivation for, almost nothing keeps me from putting my heart and soul into it. I think for me it comes down to having given every endeavor in my life all of my focus, effort and passion. I have typically never done anything halfheartedly because I always see those efforts as having a reflection on me and my character. So planning, on the surface, may appear simple and basic, but it isn’t if it is done well. However, the best methods and efforts for successful
planning have to include your personal foresight, vision and motivation. Let’s talk about what I am talking about when I say that planning has to be “personal” for each of us. Planning that is successful looks like this… • It is personal because it reflects your level of motivation and the drive for success that you have. • It is personal when the reason you strive for your goal has meaning and consequences for you. • It is personal when you embrace how much your success means to you and why you want it so badly. • It is personal when you have internal pride in the efforts, contributions and successes you’ve made. • It is personal because you have a stake in your future, and in a way, you leave a legacy behind you. I talk about these personal characteristics because anyone can say that they want something, but not have the fortitude or drive to actually make those steps happen. It doesn’t matter what it is that you have passion for, be it sports, culinary, fashion, engineering, charity or whatever, what matters is the effort you put forth and the follow through that happens to
ensure your success. Finally, follow through for me means doing all parts of a job regardless of how boring, tedious or annoying it may be. It means completing your work in its entirety and meeting your promises, goals and objectives. It also means cleaning up all of the messes you’ve made all along the way. It’s never about leaving unfinished work or failing to clean up when you’ve finished a job. I learned very early on in life, from my parents, to take pride in a job well done and to be proud of the work I’ve done because it was valuable and it was completed. That feeling of pride in my work is strong in my life. Even today, when I make a contribution, I always pause for a moment and think about all the contributions that that effort has made to those that I am serving. I have found in my heart, that a job well done (for me) is more than just pride, it is a feeling of satisfaction that what I’ve done has contributed to the happiness of those I serve, resulting in happiness and well-being for me. In closing, best wishes on your plan(s) now and into the future!
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.
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The Bottom Line The Dangers of Deep Discounts
By Ben Brown Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned writer and consultant, Ben works with Fortune 500 companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.
Alternative marketing methods can certainly work in lieu of discounts, but if you still feel compelled, here are a few tips to discount more strategically:
Focus on high-margin items If you’re going to offer a discount, be sure that you’re not selling at a loss. The higher the margin is on a particular item, the more you can afford to discount it. Just be sure to vary your discounted item mix enough so that guests don’t feel alienated with discounts limited to soups and vegetarian pastas.
Focus on secondary menu categories Appetizers, sides and desserts should take priority in the discount lineup. Entrees are likely the backbone of your restaurant, so discounting the secondary categories can create a win-win by both bringing people in through the door and encouraging upsell. If your restaurant doesn’t have distinct menu categories, then focus on the items that your guests tend to order as their first course.
The laws of supply and demand are simple. Lower your prices and more people will be willing to buy your product. Go too far down this road, however, and you will have a hard time finding your way back home. So as a restaurant, when you want to incentivize first-timers by offering low prices up front, how do you know when your discounts become too deep?
Thankfully [at least for businesses], deep discounting is on the decline. The Groupons of the world proved this method’s ineffectiveness—a 50+% discount will win the battle by getting people through your doors, but will ultimately lose the war in that these people will not return to pay full price. Part of this method’s failure is due in part to the audience: bargain hunters will always be bargain hunters, and extracting loyalty from this group is as likely as leaving full from a small plates restaurant. The other reason for the failure of deep discounting is more universally applicable, and it’s called the ratchet effect. In short, people have an easier time paying less money for something, but once they experience the discount they have a much harder time paying the original price. The discount doesn’t have to be extreme, either. Even a 10% cut can be hard to recover from, depending on the discount’s frequency and timing. www.lvfnbpro.com
Drinks make for great discounts Drinks have the privilege of falling in both of the above categories. Cocktails should take the reins for discounted drinks, unless you need to unload some wine/beer inventory. Discounted drinks will also encourage more guests to order more discounted drinks, which will likely lead to increased food consumption [or at least susceptibility to ordering more expensive items], leading to larger average checks.
Start with happy hours Before rolling out a full-fledged discount program, try offering a happy hour and/or reverse happy hour, where discounts take place after the dinner rush. This method can help you achieve your revenue goals without offsetting your standard menu prices, not to mention make better use of your real estate during operating hours. Granted there will be some cannibalization of customers who will go to your happy hour instead of your dinner period, but monitor your overall lift to determine whether the increased volume makes up for any losses over time.
Make your discounts limited-time If you’re discounting during standard meal times, be sure to sell them with a sense of urgency. Guests that know your discounts will only take place for a limited time will be more likely to walk in at a given time, and more likely try to sneak in another visit before the discount expires. This will also give your loyalists a better reason to bring their friends in to visit. As an additional note, this tactic is also used for special menu offerings, such as Red Lobster’s Endless Shrimp and McDonald’s McRib, which brings a volume lift during otherwise low seasons. While discounts can certainly work to your advantage, they will only contribute to long-term growth if executed strategically and monitored with great care. Remember, discounted items cut directly into your margins, so they can’t serve as a permanent solution to any kind of volume trouble you may be experiencing. There’s a lot of marketing tactics out there that don’t tie directly to pricing, so be sure to keep yourself open to a variety of possible approaches. February 2017 I The Las Vegas Food & Beverage Professional 25
What’s Cooking
Bailiwick: Your Comfortable Place
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com.
photos courtesy Boyd Gaming
According to GM T.J. McNally, the name means passion or hobby and their passion happens to be good food and drink. And that’s exactly what I experienced during my visit. An all scratch kitchen turns out table snacks, several types of fries, chowder and greens, sandwiches and burgers, flatbreads and large plates. The kitchen is in the able and experienced hands of Richard Wells, a chef with 40 years of experience. Chef is practically a native Las Vegan, having moved here when he was six months old. Over the past decades he opened Main Street Station and The Mirage and has been with Boyd Gaming for the past seven years.
Part of Boyd Gaming’s massive multi-million dollar makeover of its properties, Bailiwick at the Orleans opened in December in the former space of Brendan’s Irish Pub. The transformation is like night and day. Whereas Brendan’s was dark, Bailiwick boasts a bright and cheerful atmosphere. There are three environments: a room with shuffleboard and pool tables (with free play!), TVs and chandeliers fashioned from steel pipe fittings; one with a gaming-free lounge with rectangular reclaimed hickory wood bar top lined with 40 taps, a velvet sofa and leather seating area and performance stage accented by a graffiti art backdrop where three different entertainers perform each night; and a more subdued dining room separated from the lounge that is still close enough to hear the tunes being played in the next room. The renovated setting is designed to evoke the look and feel of a repurposed 19th-century industrial building, with steel I-beam detailing, a steel louvered entryway and a curated collection of antiques.
Back to the food, I found plenty of unexpected surprises and variations. How about BLT sliders with bacon marmalade and fried green tomato; the #1 selling Nacho Chips, which are house-made potato chips topped with pork chili Colorado, jack cheese, pico de gallo, guacamole and ghost chili crema; Peking Flatbread with roast duck, hoisin, tatsoi greens and cucumber; and French Toast—instead of chicken and waffles, fried chicken tenders atop almond French toast and served with maple syrup. If chips and fries are your thing then you’ve come to the right place, with the likes of Brisket Fries—sweet potato chips, smoked BBQ beef brisket and horseradish sour cream or Classic Poutine—potato fries topped with cheese curds, brown gravy and fried egg. Readers of this magazine should remember GM T.J. McNally, who showed me around The LINQ a few years ago, which I reported on in our August 2015 issue. Now in his new position he has put together a local-friendly hangout with an awesome beer list. One thing sure to keep the locals coming is several offerings from local breweries, with a minimum of six on tap at all times, which during my visit included brews from Big Dog’s, CraftHaus, Hop Nuts, Joseph James, Tenaya Creek and a beer brewed especially for the gastropub: Bailiwick Porter, brewed locally by Triple 7 Brewpub at Main Street Station and infused with vanilla and cherry.
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He welcomes your inquiries. Email: bob@lvfnb.com
Furthermore, T.J. has curated a well-rounded collection of more than 70 choices covering a wide range of beer styles with some unique brews not found everywhere, like Belching Beaver Peanut Butter Milk Stout, Dogfish Head 120 Minute IPA and Founders Dirty Bastard Scotch Ale. Specials on local beers occur every Monday and a tap takeover event each month with a featured brewery offering six of its brews and usually with a rep from the brewery in attendance. If beer’s not your thing, don’t fret, for there are plenty of other options such as the Out of the Barrel cocktails made with spirits aged in-house in charred barrels for a minimum of 30 days, like the Barrel-aged Manhattan with Bulleit Bourbon Rye, sweet vermouth, orange bitters and Luxardo Cherry and Blood & Sand with Johnnie Walker Black Scotch, sweet vermouth, cherry brandy and orange juice. Or, adult shakes, like the Not Grandma’s Pecan Pie made with Dude’s Grandma’s Pecan Pie English Ale, vanilla bean ice cream and caramel sauce that I found so delicious I could easily drink it all night long. There are lots of reasons to make Bailiwick your regular comfortable place, like the aforementioned amenities; reasonably priced menu items, most of which range from $8$12; and the daily Social Hour from 4-6 p.m. in the lounge, during which you can load up on regular size portions of eight different appetizers all priced at $7, a selection of five draft pints for $6 and well drinks for $5. Bailiwick is open from 4 p.m. to 1 a.m. Thursday-Monday and brunch on Saturday and Sunday from 10 a.m. to 3 p.m. Bailiwick at the Orleans Hotel & Casino 702-365-7111 www.orleanscasino.com/dine/bailiwick
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Nevada Restaurant Association’s Annual Meeting of the Members Las Vegas, NV (January 17, 2017) – On Tuesday, January 17, the 34th Annual Meeting of the Members took place at Siena Golf Club. The event, sponsored by the Nevada Restaurant Association (NvRA), inducted new board directors and executive officers as well as recognized outgoing board members and committee members. Leroy Godfrey of Fleming’s Prime Steakhouse & Wine Bar, was elected as Chairman of the Board, Jeff Trent, of Hash House a Go Go, was elected as Vice Chair of Restaurants, Luciano Pellegrini, of Dolce Vita Gelato, was elected Secretary/Treasurer, and Tim Moulson, of Term Management, was elected Vice Chair of Allieds. Alaina Alexander, of Wynn Las Vegas, received a gavel plaque for her term as Chairman of the board, as did Lorri Davidson, of Southwest Gas, for her terms as Chairman of the Educational Foundation. Peter Rathmann, of BJ’S Nevada Barbeque Company, and Ed Lepere, of Lawry’s The Prime Rib, received the distinction of Directors Emeriti for their service with the NVRA.
Joe Essa, president of Wolfgang Puck Worldwide, Inc. and Treasurer of the National Restaurant Association, delivered the keynote address. Mr. Essa detailed President-Elect Trump’s plan on trade, energy, immigration, regulation, national security and ethics reform. He noted the proposed focus on replacing Obamacare and middle class tax relief. Joe discussed the issues that the National Restaurant Association will watch including Joint Employer/FLSA, menu labeling, swipe fees, paid sick leave, scheduling and wage mandates. Chairman Alexander noted the association’s successes in government affairs, educational programs and events. Ms. Alexander also detailed the Association’s extensive community involvement and leadership. Lobbyist Warren Hardy presented the government affairs report. The association hosted several caucus events and PAC fundraisers with notable speakers. Mr. Hardy presented the legislative agenda for the association for the upcoming session in Carson.
Treasurer Dave Simmons presented the 2017 budget and Nominating Chairman Jim Rees delivered the slate of officers and directors. NvRA is pleased to welcome the following new directors to the Board: Khai Dinh Vu–Le Pho Vietnamese Kitchen, Robb Bonanno–Fifth Avenue Restaurant Group, Jeff Trent–Hash House A Go Go, Darin Feinstein–Black Star Las Vegas and Joe Radetich–Sysco Las Vegas. Hosted by Siena Golf Club, the Annual Meeting allowed members and non-members to network in the private dining rooms overlooking the golf course while enjoying breakfast. Jenna Dosh Photography LLC was the photography sponsor. Corporate sponsors and partners Heartland Payment Systems, Sysco Foods Las Vegas, BMI music licensing, United Health Care, Strategic Value Media, Nevada Drug Card, Office Depot, Fishbowl Marketing, Legal Shield, and Employers Insurance were recognized for their ongoing support of the association.
ABOUT NEVADA RESTAURANT ASSOCIATION Founded in 1982, the Nevada Restaurant Association is the leading business association serving the needs of food service operators in Nevada. As an affiliate of the National Restaurant Association, and together with the NvRA Educational Foundation, the Association’s mission is to promote, protect and educate the restaurant industry, which is comprised of more than 5,400 restaurant and foodservice outlets employing more than 214,500 people. www.nvrestaurants.com Media Contact: Sophie Ayache Nevada Restaurant Association (702) 749-6656
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February 2017 I The Las Vegas Food & Beverage Professional 27
By Adam Rains
photo courtesy VOX Communications
Our Picks
Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery, long-time cocktailian, and the Social Media Chair for the United States Bartenders Guild in Las Vegas. 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.”
Pizzeria Otto
The Brussels sprouts “revival” has been in motion for a few years now. Long gone are the days of frozen then boiled off-smelling balls that have tormented millions of kids. Brussels sprouts are now made a multitude of ways and Mario Batali has mastered most of them. For all lovers of sprouts, Pizzeria Otto in The Venetian has a satisfying selection for you. The Brussels Sprouts Pizza has a delicious house-made pizza crust which contains a touch of local desert honey. It is then topped with a blend of fresh Mozzarella, Pecorino and D.O.P. certified, Parmigiano Reggiano. The Brussels sprouts leaves are separated and charred in extra virgin olive oil and gently placed around the pie with crispy prosciutto. To balance out the savory aspects of the pork and cheese, it is finished with preserved lemon and lemon Agromato. As Mario says, the lemon is there to sing the “high note” and it surely does!
photo by Adam Rains
Fat Choy
Until recently, the Eureka Casino was not on the map for most foodies. Now after four years of being open, Fat Choy is heralded by Las Vegas locals and visitors alike. Chef Sheridan Su (also of Flock & Fowl) has become a master of his own style of vibrantly flavored, American diner meets Asian comfort food. A perfect example of this non-pretentious style Asian fusion, is his Sesame Noodles. House-made noodles are tossed with rich sesame sauce and Sriracha chile oil. It is adorned with a generous amount of crushed peanuts and refreshed with shredded carrots & cucumbers. You have your choice of Tofu, Chicken or Crispy Pork Belly! Go now!
photo by Gray Chapman
The Dorsey
There are many drinks that cocktail nerds revere; a properly made Manhattan, Negroni or Corpse Reviver (#2) are all at the top of the list. While most of these have been not been created in the last 100 years, there are a few that have achieved the level of “classic.” One new school classic that has made it, is the Penicillin. It was created by Cocktail Legend Sam Ross, who owns several acclaimed bars (Attaboy, NYC) and most recently is behind the beverage at The Dorsey at The Venetian. Together with local bar mavens Ju Kang and Eric Hobbie, they carefully craft these delicious Penicillins nightly. This rendition uses Pigs Nose blended Scotch, fresh lemon, and a mixture of honey and pureed ginger. All shaken just the right amount of time and finished with a float of a smoky Islay Scotch. Like many of Sam’s cocktails it is simple, vibrant and very memorable. Come visit them soon!
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Product Review By Bob Barnes
Zabov Zabaglione
This traditional Italian liqueur commonly starts with a base of advocaat, an eggnog-like brandy liqueur popular in the Netherlands, Belgium, southern Germany and Austria. Made since 1946 by the Distillerie Moccia in Ferrara, a city in northern Italy, this drink is an example of the myriad lingering Germanic influences on Italy’s northern border regions. The bottle appears to be painted, until you begin pouring and realize the striking yellow appearance is that of the drink itself, which is suggestive of one of its ingredients, egg yolks; and it’s also a blend of milk, sugar and alcohol. The result is a sweet and warming creamy blend that is quite delicious and I found myself wanting to sip and repeat over and over. It can be enjoyed neat, hot or chilled. Serving suggestions are: as a cocktail or dessert ingredient, garnish for ice cream or added to espresso coffee. Zabov Zabaglione is shipped and imported by Domaine Select Wine Estates LLC and is distributed in Southern Nevada and in California by Southern Glazer’s Wine & Spirits. Suggested retail price is $29.99 per liter. http://domaineselect.com/reviews/review-for-product-zabov-zabaglione
Hot Ruby Cranberry Cider
Named for and created from a family recipe of Ruby Faye, this non-alcoholic cranberry cider is made from fresh, natural ingredients using the same steps as the Texas native used 45 years ago when she made it for her family and friends. It’s also produced in the Lone Star state and uses no artificial dyes or preservatives and unlike typical cider, is made out of cranberry, pineapple and citrus juices along with an exquisite blend of spices including cinnamon and clove. Although Ruby always served it warm, the makers recommend it be served either cold or hot, but if you do heat it up, you’ll be rewarded with the unsurpassable delectable aroma that will fill your house. The makers also suggest it can be enjoyed as is, with a splash of club soda or as a mixer with rum, vodka, bourbon, tequila or champagne. This tasty elixir comes in a gallon jug, 32 oz bottle or a 32 oz canning jar. To order online and for simple recipes using Hot Ruby, visit drinkhotruby.com. A pack of two 32 oz bottles sells for $44.
Book Review Virgil’s Barbecue Road Trip Cookbook—The Best Barbecue From Around the Country Without Ever Leaving Your Backyard By Neil Corman with Chris Peterson By Bob Barnes If you’ve already made your way out to the newly opened Virgil’s BBQ at The LINQ Promenade on the Vegas Strip, you’ll want to check out this 335 page cookbook, which like the restaurant, explores America’s favorite food: BBQ; and grilling secrets from the US’s hottest BBQ capitals: Texas, North Carolina, Kansas City, and Memphis. Written by Neal Corman, Corporate Executive Chef of the Alicart Restaurant Group of which Virgil’s BBQ is a part of, the book contains 98 foolproof recipes that any home cook or backyard grillmaster should be able to accomplish for quick weekday dinners or relaxed weekend entertaining. This BBQ bible contains chapters on starters and salads, drinks, sides, rubs, marinades & sauces, beef, pork, poultry, seafood, sweets and suggested menus. Also included are sections on the history of hot smoking, the art and science of barbecue and the essential gear one will need to BBQ. Scattered throughout the book are helpful tips, such as how to season cast iron grates, how to prevent grease fires, types of wood to use for smoking and the best style of beer to serve with various types of meat. Virgil’s Barbecue Road Trip Cookbook is published by St. Martin’s Press. The book is available at Virgil’s BBQ at The LINQ Promenade, or visit us.macmillan.com/virgilsbarbecueroadtripcookbook/nealcorman/9781466837249.
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February 2017 I The Las Vegas Food & Beverage Professional 29
EVENTS
AD INDEX
There are several major food & beverage events coming up in the next few months. Here is a sampling of some of the events we highly recommend so if planning to attend you can start booking now.
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
March 8-12 the Natural Products Expo West, held at the Anaheim Hilton & Marriott and Anaheim Convention Center, will include the newest trends in natural food & beverage products. www.expowest.com
Audrey Dempsey Infinity Photo page 27 www.infinity-photo.com 702-837-1128
Major Foods www.majorproducts.com 702-838-4698
page 21
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 28
Southwest Gas www.swgas.com/foodservice
page 30
Bivi Vodka www.bivivodka.com 631-464-4050
page 31
Uncle Steve’s www.unclestevesny.com 718-605-0416
page 15
Designated Drivers www.designateddriversinc.com 877-456-7433
page 28
UNLVino www.unlvino.com
page 32
Don Julio donjulio.com
page 19
FORKS: A Quest for Culture, Cuisine, and Connection www.forksthebook.com
Page 11
March 11 the 28th Annual Splendor in the Glass Wine & Beer Tasting at Red Rock Casino Resort & Spa will feature samples from more than 40 wineries and breweries courtesy of Southern Glazer’s Wine & Spirits, along with a silent auction and entertainment. A superb event we look forward to every year, it’s also a fundraiser for a great cause, Southern Nevada Public Television! vegaspbs.org/winetasting March 27-29 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 27-30 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 March 30-April 1 the 43rd annual UNLVino, an event that raises money for UNLV college scholarships, will consist of three main events: Bubble-Licious, a celebration of Champagne and sparkling wine on March 30; Sake Fever, an event featuring myriad sakes, Japanese spirits and cocktails on March 31; and The Grand Tasting, highlighting a collection of premium beverages alongside cuisine from UNLV’s culinary students and celebrated Vegas restaurants on April 1. unlvino.com
page 2
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
White Soy Sauce www.whitesoysaucefood.com
page 9
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COME GET A TASTE OF WHAT’S
Cooking in Our Kitchens! Try before you buy! We offer the latest in Commercial Foodservice Equipment. EFFICIENT - save energy and time controls ensure consistent results
We carefully select all our demonstration equipment to be:
PRECISE - accurate temperature controls ensure consistent results
ENERGY-SAVING - ENERGY STAR® rated where possible THE LATEST - technology available on the market
www.swgas.com/foodservice
✆ 30 The Las Vegas Food & Beverage Professional I February 2017
For more information, call Lorri Davidson at 702-876-7368, or email Lorri.Davidson@swgas.com.
www.lvfnbpro.com