February 2019 - The Las Vegas Food & Beverage Professional

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Issue 2 Volume 19

US $3.95

Foley Family Wines

Partners with Southern Glazer’s Wine & Spirits of Nevada

SIT

February 2019

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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FROM COLD TO COLDER WEATHER AND RECORD TEMPS AROUND THE COUNTRY, LAS VEGAS HOLDS ITS OWN. Which means hitting our favorite spots for hot comfort foods including all types of BBQ, American, Korean, Japanese, Thai, Philippine, Indian, Italian and so many more! Las Vegas has open doors to welcome these varied and unique cuisines which you now can enjoy from around the world. We are fortunate to be living and enjoying Las Vegas.

THE COVER FEATURE THIS MONTH CENTERS ON FOLEY FAMILY WINES AND ITS PARTNERSHIP WITH SGWS OF NEVADA. Our Editorial Director Bob Barnes spoke with Bill Foley and reports Foley has proven to be an innovator and pioneer in the wine industry and also in professional sports, as he helped bring in the first major professional sports team to the Las Vegas Valley with the National Hockey League’s 31st franchise, the Vegas Golden Knights. Go to this month’s Cover Feature and read more about this mover and shaker in the industry.

ALICE SWIFT HAS CHINESE NEW YEAR FOOD TRADITIONS WITH BEVERAGE PAIRINGS. Alice wishes us Nián Kuài Lè! Or, as you may be more familiar with, Happy (Chinese, or Lunar) New Year! This year the Lunar New Year lands on February 5, and begins the Year of the Pig, the animal that represents good fortune (in wealth as well as overall good luck), honesty, and symbolizes a sincere, hardworking and truthful person with a love for life.

OUR TWINKLE TOAST JOURNALISTS ERIN COOPER AND CHRISTINE VANOVER VISIT OUR OLD FRIEND LUIS DE SANTOS, PARTNER AND WINE SOMM AT MORDEO BOUTIQUE WINE BAR. Seven months after its grand opening, MORDEO continues to delight its patrons with delectable bites and an easily navigable yet diverse wine list focused on Spanish varietals to pair with the restaurant’s Spanish-influenced layout and cuisine. Erin and Christine talk with Luis about how he and his staff are working to expand their guests’ wine-drinking horizons as well as his predictions for the next rising stars in the wine world.

CHEF SPOTLIGHT PAT EVANS INTERVIEWS TWO F&B PROFESSIONALS AT THE NEW FACTORY KITCHEN. The Venetian has an obvious soft spot for Italian restaurants and after Mario Batali’s Venetian restaurants closed, it left an opportunity for Los Angeles’ The Factory Kitchen to open, as it did in late December. Pat chats with partner Matteo Ferdinandi and Chef Angelo Auriana about what the restaurant brings to the Strip and Las Vegas.

WE WELCOME OUR NEWEST PROFESSIONAL JOURNALIST, BLAKE MYERS, AND HIS NEW COLUMN “MAY I RECOMMEND.” This month his first recommendation is Fleur at Mandalay Bay. Welcome on board, Blake.

CHEERS! MIKE FRYER SR. EDITOR/PUBLISHER

Page 4 Hot off the Grill!

Page 5 Wine Talk Chinese New Year Food Traditions with Beverages Pairings Page 6 What’s Brewing Page 7 Spirits Confidential with Max Solano Make Way For Rum Part 1 Page 8 Brett’s Vegas View Page 10 Traverse City Whiskey Company Page 11 Front & Back of the House Legislative Session Calls for Attention, Not Anxiety

22 www.lvfnbpro.com

Page 12 What’s Cooking

Page 14 Twinkle Toast Spanish Wines: The Rising Stars of MORDEO

Page 23 The Bottom Line Simple Ways to Maximize Foot Traffic

Page 15 Chef Spotlight Matteo Ferdinandi and Chef Angelo Auriana

Page 24 Nevada Restaurant Association What’s Hot Culinary Forecast

Page 16 COVER FEATURE Foley Family Wines Partners with Southern Glazer’s Wine & Spirits of Nevada Page 18 May I Recommend...

Fleur Page 19 Chef Talk Chinese New Year: The Year of the Pig Page 21 USBG Las Vegas Page 22 Best of the Best

Page 25 Human Resources Insights The Value of Human Resources to Your Organization Page 26 The Restaurant Expert The Cure for Common Sense-itis Page 27 UNLV Epicurean Society Page 28 Product Review Page 29 Book Review Page 30 Events Ad Index

February 2019 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!

Mike Fryer

LVFNBPro Editorial Director Bob Barnes stopped in at Palace Station recently to check out Boathouse Asian Eatery. Pictured here with Bob are Executive Chef Zy Alconcel and GM Ian Delph.

In our March issue we will have Bob’s reporting on this stellar new eatery that offers dishes representing the cuisines of China, Korea, Japan and Vietnam.

Sr. Editor/Publisher 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

Bob Barnes

Editorial Director bob@lvfnb.com

Juanita Fryer

Our journalist, Justin Leung, reports on the UNLV Epicurean Society’s visit to Creamistry. During their visit Justin snapped a pic of the staff creating premium ice cream with the use of liquid nitrogen. Read all about it in Justin’s column on page 27.

Adam Rains

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

Beverage Editor adam.rains@lvfnb.com

Juanita Aiello Creative Director juanita@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 Wine Talk Alice Swift

Journalist The Bottom Line Ben Brown

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist Best of the Best Shelley Stepanek

Journalist UNLV Epicurean Society Justin Leung

Journalist May I Recommend...

Blake Myers

Journalist The Restaurant Expert David Scott Peters

Journalist Good for Spooning LeAnne Notabartolo

Journalist Front & Back of the House Gael Hees

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Don Chareunsy

Journalist Samuel’s Beer Picks Samuel Merritt

Journalist Spirits Confidential Max Solano

Photographer Bill Bokelmann

Journalist Pat Evans

Photographer Joe Urcioli

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalist The Catering Coach Sandy Korem

Journalist HR Insights Linda Bernstein

4 The Las Vegas Food & Beverage Professional I February 2019

www.lvfnbpro.com

Wine Talk

with Alice Swift

By Alice Swift Alice Swift has been writing Wine Talk since 2011, and has a passion for education and hospitality/ F&B. In 2016, she obtained her Ph.D. in Hospitality Administration from UNLV and moved from the “ninth island” to the island of Oʻahu. She now works for Kamehameha Schools as an instructional designer/project manager, and teaches part-time for UNLV’s William F. Harrah College of Hospitality.

See more at www.aliceswift.com.

Xīn Nián Kuài Lè! Or, as you may be more familiar with, Happy (Chinese, or Lunar) New Year! This year the Lunar New Year lands on February 5. It is the Year of the Pig, the animal that represents good fortune (in wealth as well as overall good luck), honesty, and symbolizes a sincere, hardworking and truthful person with a love for life.

With the Lunar New Year right around the corner, I thought this would be a great month to share on a couple Chinese New Year eating traditions my family partakes in, along with wine recommendations to go with them.

Being Chinese (from Taiwan) myself, there are a few traditions that I try to follow on the eve of Chinese New Year to bring about good luck for the coming year. Did you know there is a LONG list of traditions that people follow for the Lunar New Year starting from the week prior up till 15 days after? Everything from house cleaning and signage, to the food eaten, there are customs galore. Don’t forget many children’s favorite too, the giving and receiving of hóng bāo (red envelopes) filled with money from the elders.

One of the most important traditions that many families in Asia will maintain is the annual family gathering on New Year’s Eve. Near or far, family members will come together to have a home cooked meal, with strategically selected dishes with auspicious meanings behind each one.

Below are two of my staple Chinese New Year foods (that I also eat yearround because I love them so much!): Chinese Dumplings (Jiǎo Zi)

One of my all-time favorite foods to eat is jiǎo zi, or dumpling. There are many variations around the world that you might be familiar with–Gyoza in Japan, Mandoo in Korea, and Potstickers (directly translated from the Chinese term guō tiē) in the United States. Dumplings are one of the regular food items in my refrigerator, and probably one of the only foods I could eat meal after meal without ever getting tired of them!

Dumplings have been around for thousands of years (as early as the Ming and Qing Dynasties). They typically consist of a flour-based wrapper filled with ingredients like pork, cabbage, garlic and Chinese chives, folded up with a pleated patter, and cooked in in a variety of ways such as boiling, steaming and pan/deep frying.

As part of ringing in the Lunar New Year, Chinese traditions include the family getting together to prepare, make and eat of dumplings on New Year’s Eve. Dumplings represent wealth, and are similar in shape to the traditional gold/silver ingot currency used in ancient times. One tradition that goes along with the eating of dumplings (and one that I try to do every year) is to place a coin in one of the dumplings that is being prepared for the meal. Whoever finds that special dumpling will have good fortune and prosperity in the new year. www.lvfnbpro.com

Beverage Pairing: Because of the strong aromas and flavors of garlic and Chinese chives in the dumplings, one option to complement them is a light to medium bodied beer. My fridge staple beer is Stella Artois from Belgium, but I enjoy the occasional Sapporo or Kirin Ichiban Japanese beers as well. This pairing works well, especially if the dumplings are prepared in the pan-fried style (my favorite!).

Fish (Yú)

Image Credit: Tsaoliphoin [CC BY-SA 3.0], from Wikimedia Commons

Image Credit: Moalouch Seimhciua 20 [CC BY-SA 4.0], from Wikimedia Commons

Chinese New Year Food Traditions with Beverages Pairings

Fish is another must-have for a proper Chinese New Year’s Eve dinner.

Similar to the dumplings, the homophone of the Chinese word for fish also means surplus, or fortune. There is even a saying to pair with the dish, (nián nián yǒu yú), which means “may you have good fortune and surplus year over year.” Typically in restaurants you will see the typical whole fish dishes, and one of my favorites to prepare is steamed whole fish with ginger and green onion (Cantonese style).

Beverage Pairing: The flavor of this dish is quite aromatic and pungent because of the green onions (scallion) and ginger, therefore, an equally powerful beverage is needed for a good pairing. The first thing that comes to mind is an aromatic, high acid white wine, perhaps from France’s Loire Valley. You can’t go wrong with a crisp, aromatic Sauvignon Blanc, such as the de Ladoucette from the Pouilly Fumé appellation.

I hope everyone has a wonderful Lunar New Year, and best wishes to everyone for a year of good fortune, prosperity, health and happiness.

Until next month, Cheers~!

Alice * All beverage recommendations are available either in-store or online at Total Wine & More, and all beverage images are sourced from https://www.totalwine.com February 2019 I The Las Vegas Food & Beverage Professional 5

what’s

BREWING

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

He welcomes your inquiries.

Email: bob@lvfnb.com

Opening of Two Local Breweries Delayed Due to Government Shutdown One of the unforeseen effects of the recent government shutdown was the federal Alcohol and Tobacco Tax and Trade Bureau and Small Business Administration divisions being idle and therefore being unable to approve any new brewery equipment or government loans. As a result, both Beer District Brewing (situated Downtown at 914 S Main St) and Scenic Brewing Co. (taking over the former Old School Brewing space at Desert Inn and Durango) have had to further delay their openings. At press time it looks like both are a few months out from opening. Stay tuned for further updates in the upcoming months.

Bob Barnes and Chef Michael Symon

photos by Dick Palcic

Lovelady Brewing Celebrating 3rd Anniversary

Mabel’s BBQ Featuring a Bevy of Beer Choices When a restaurant with one side of its menu devoted to its beer selection opens, I take notice. Such is the case of Michael Symon’s Mabel’s BBQ at the Palms Casino Resort, which debuted in late December. What’s even better, is the selection features 15 brews from Nevada breweries, which during my recent visit included Able Baker, Banger, Big Dog’s, CraftHaus, Hop Nuts, Imbib, Joseph James, Revision and Tenaya Creek. The total list has more than 100 choices grouped in categories of Lawnmower Lager, Sours, Malt Driven, Hop Driven, Not Your Average Joe and Lights Out (dark beer). Whisk(e)y fans will have even more to celebrate, with a book of about 250 bourbon, rye and single malt from the US, Mexico, Ireland, Scotland, Canada and Japan.

You may come for the libations, but will want to stay for the cuisine.

Michael Symon built a name for himself appearing on TV shows such as Iron Chef on the Food Network, hosting Burgers, Brew & ‘Que on Cooking Channel and formerly co-hosting ABC’s The Chew; and has won countless awards including The James Beard Foundation Award for Best Chef: Great Lakes. Now his Cleveland restaurant of the same name has been replicated in Las Vegas, but on a much larger scale. Three smokers are utilized to create authentic BBQ with options of beef brisket, the aptly named giant beef rib, pork belly, chicken, turkey and kielbasa.

But don’t just chow down on the meat alone, I found the pork belly tacos with radish and cotija, spiced mac and cheese with mascarpone and cheddar and hot greens with pork to be quite worth the splurge; and the three BBQ sauces—Carolina-style, Hatch Chili and Sweet & Sour—(all made in-house) are so good I would happily drink them from the bottle.

Mabel’s BBQ is open 11:30 a.m.-10 p.m. Sun.-Thur. and 11:30 a.m.midnight Sat.-Sun. mabelsbbqlv.com 6 The Las Vegas Food & Beverage Professional I February 2019

Brewmaster/Co-owner Richard Lovelady is gearing up for the 3rd anniversary of his Lovelady Brewing Company, located on Water Street in Downtown Henderson. The celebration is set for March 23, during which beers will go for a scant $4. Some of his brews he’s brewed recently include Double Trouble Doppelbock (8.3%, 35 IBU), Brut-L-Bock (Brut bock, 11.4%, 5 IBU), Sex on the Beach Sour (with cranberry, peach and blood orange) and Mojito Sour (with key lime and mint). In addition, the Pink Boots Society beer will be brewed at Lovelady Brewing this year (in March); plans are to make a Pink Guava Milkshake IPA.

Upcoming Beer Festivals Spring is just around the corner and so are two of Southern Nevada’s largest beer festivals, so time to mark your calendars.

On March 30 from 3-7 p.m. (VIP entry at 1) the 7th Annual Boulder City Beerfest will again be held at Wilbur Square Park in the heart of the historic city. The park is located just two blocks from Boulder Dam Brewing, which is where you can buy tickets in advance (they are also being sold at Khoury’s). The only beerfest currently held in Boulder City, it will have more than 30 brewery tents pouring close to 100 beers, live music, food for purchase from eight food trucks, “beer centric” specialty vendors, homebrewing demonstrations and the brewers games hosted by the Nevada Beer Lovers. For more info, a list of breweries or to purchase tickets, visit bouldercitybeerfest.com.

The 9th annual Motley Brews Great Vegas Festival of Beer for the first time will be held at the Downtown Las Vegas Events Center at 200 S 3rd St on April 5 and 6. It is expected to draw 10,000 attendees over the two days and is Nevada’s largest craft beer festival in terms of amount of beers poured, offering tastings of more than 500 craft beers from more than 100 breweries. The Friday night event, the Mad Craft Experience from 7-10 p.m., will feature beer paired with culinary creations from some of the top establishments in the local culinary scene. The next day, The Great Vegas Grand Tasting will be held from 3-7 p.m. with early entry at 2 p.m. For more info and to purchase tickets visit greatvegasbeer. com. Buy your tickets early, as prices increase closer to the festival dates.

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

SPIRITS CONFIDENTIAL with Max Solano Make Way For Rum Part 1

When one thinks of rum, there are many things that come to mind, right? Tiki cocktails? Island settings? Perfect tropical weather? Sugarcane?

The Captain? However, rum has a very dark side to its history that, through colonization and the sugarcane industry, brought slavery into the Western World. Also, piracy and its legacy went together hand-in-hand with the rum industry for centuries. However, there is no disputing the relevance of rum and its impact in many different countries and global commerce over the last 300-400 years.

So, what exactly is rum? Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation, and, typically finished in oak barrels for the maturation process. Cachaca, the national spirit of Brazil, is made from 100% fermented sugarcane juice, unlike most other rums made throughout the world, which use molasses, contributing an altogether different profile. Because the Portuguese were amongst the first countries to introduce sugarcane to South America, Cachaca is arguably the oldest spirit in the Western World.

After the discovery of the Americas by Christopher Columbus, there was a major competition in full force for these unclaimed territories. Countries such as Portugal, Spain, England, France and the Netherlands competed to expand their global empires. Their influence, even up until today, is still very apparent in these Western countries. In the early colonial days of America up through the months leading up to the Revolutionary War, rum was the most commonly produced and consumed spirit, in large part due to how important its use was in the British navy. The British, always looking for more things to tax on, continuously raised tariffs on distilled beverages (particularly rum), making it more difficult to afford and causing more tension between the colonists and the British. Leading up to the Revolutionary War, the British navy blocked trade routes to the Caribbean making it difficult to import molasses. Eventually, this was the catalyst that helped segue American whisky into the limelight.

Over the last two centuries, rum made a couple of comebacks onto the American scene. One was immediately following the repeal of Prohibition sparking the tiki cocktail craze, and the second began within the last two decades.

But, this time around, a new category—luxury rum—crept its way into the drinking scene www.lvfnbpro.com

By Max Solano Max Solano is a principal mixologist at Southern Glazer’s Wine & Spirits of Nevada and is considered one of the most respected and premier authorities in the West Coast on all matters whisky.

He also serves as a Spirits Judge at the coveted New York World Wine & Spirits Competition, International Whisky Competition and world-renowned San Francisco World Spirits Competition.

as did a growing number of new companies sourcing and bottling these amazing gems.

Add to this, many craft distilleries producing rum, as well as many new brands throughout the world. Lastly, factor in the value of rum, and this has me believing rum is going to be an even bigger player in the spirits industry.

Where am I going with this? Historically, rum has always been perceived as an inexpensively produced spirit, most commonly used for mixing in cocktails. But now, higher-end and complexed rums are used for sipping enjoyment or for pairing with food or cigars like we do with fine aged brandy or whisky, which is

completely unchartered territory.

Depending on whether a rum was pot distilled versus column distilled, cane juice versus molasses and its origin, where the rum was produced, its age, its aging environment, the types of casks used for maturation and the art of blending can create something so magical and memorable! On the flip side, yes, there are still very poorly produced rums, reminiscent of poorly produced moonshine, distilleries with very laxed practices and countries with less than stringent laws that regulate production.

Then, we have producers that add sugar to their rum causing debate to whether it’s ethical.

Cane Juice vs. Molasses So, even up until today we deal with the same issue throughout the rum industry that the American whiskey industry has been heavily scrutinized for over the last decade. And, that is, lack of transparency, meaning brands that have not been very forthcoming to where they have sourced their product (if sourced), and at times how it has been produced. Another issue is age statements, which consumers are often obsessed and mesmerized by. This can be very misleading. Many consumers that don’t know any better are convinced that if a product is older, it automatically equates to being “better,” which is far from the truth. As I always state, “older isn’t better…better is better!” Of course, proper maturation is essential for an aged spirit. Too young, and a spirit will lack depth and well-roundedness, and the raw spirit’s characteristics will be very apparent.

Too much age, and it will be bitter, astringent and a complete oak bomb that has lost a lot of its original character. In the whisky industry, it is a very common practice throughout the world that if a producer uses an age statement on its label, it is representative of the youngest whisky in that bottle. Unfortunately, in the rum industry, it’s quite the opposite. If a rum brand decides to put an age statement on its label, it simply means that only a small trace amount must be present. Think about it: Most rums are aged in warm and humid environments, which causes an accelerated rate of evaporation. So, if a rum loses upwards of 6%-10% or more per year due to “angel’s share,” how long will it take before the barrel becomes empty? In the case of single cask rums, where there is no blending of other rums involved, there can and will typically be a vintage date on the label indicating when the spirit was distilled and barreled and usually a second date indicating when it was bottled. So, it’s not too difficult to figure out the age of the rum if it’s not clearly stated on the label. Lastly, price points are a good indicator to how scarce or rare a rum could be. But, buyer beware! A rum producer, just like any tequila, Cognac or whisky producer, can very easily house their spirits into a fancy package that can very easily double the price.

In next month’s issue, I have hand-picked several rums I think are not only exceptionally wellmade, but are also exceptionally well-priced. In the meantime, have yourself a Hemingway (daiquiri) or two and kick back! The Vegas heat will be back in no time… ~ Cheers!

February 2019 I The Las Vegas Food & Beverage Professional 7

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.

Email: jackiebrett@cox.net

BIG NEWS

Brett Young, 2018 ACM New Male Vocalist of the Year, will stop at The Joint at Hard Rock Friday, March 22.

Jeff Civillico continues another two years with his “Comedy in Action” show in the Anthony Cools Showroom at Paris through 2020.

Earth, Wind & Fire will return to The Venetian Theatre for a six-show limited engagement from March 20 to 30.

The free Las Vegas Bluegrass Festival with bluegrass and Americana bands will be held Saturday, March 23 from 2 to 8 p.m. at Derek Stevens, D and Golden Gate co-owner, Centennial Hills Park. revealed the 777-room Circa Resort & Casino DINING ITEMS expected to open December 2020 where the Las Vegas Club once stood with six roof-top pools, a three-level sports book, the Vegas Vickie sign and Garage Mahal integrating ride sharing.

Opening mid-2020, Downtown Grand will add a third hotel tower on the east side of the property with seven guestroom floors adding 495 rooms.

Historic Bonnie Springs, a tourist attraction since 1958 in Red Rock Canyon, is being sold to home developers. Over the years the destination added a restaurant, petting zoo, Old Town and much more.

Sadelle’s, SoHo’s vintage-style restaurant ENTERTAINMENT from Major Food Group, opened in Bellagio overlooking the resort’s conservatory with allHIGHLIGHTS day dining daily 6 a.m. to midnight.

The new international production, “Celestia,” written and directed by Sasha Ivanov, Diablo’s Cantina, which was taken over by debuted in the black-and-white tent next to the the Eataly dining destination at Park MGM, Stratosphere with a troupe of 32 multi-cultural has a new home at the Luxor in space formerly occupied by Tacos & Tequila. performers.

Another international show “Fuerza Bruta” Smoked Burgers & BBQ opened at The Forum with a global track record will be visiting the Shops at Caesars with a twist to BBQ favorites technologically advanced tent outside the and West Coast flare.

Excalibur for a six-month limited engagement URBANeats Market catering to folks on-the-go with preview shows March 4-6. opened inside Allure Las Vegas.

Musical chairs…Wayne Newton moved Early part of 2019, Big Whiskey’s American from the 250-seat Windows Showroom at Restaurant & Bar will open its first location in Bally’s where he’s been since April 2016 to the West in Town Square. another intimate room: Cleopatra’s Barge Blue Ribbon Sushi Bar & Grill opened inside inside Caesars Palace with his show “Wayne Red Rock Resort with an all-new JapaneseNewton: Up Close & Personal.” style restaurant and bar featuring an indoor and “Xavier Mortimer’s Magical Dream” outdoor dining experience, and beer garden moved from Planet Hollywood to Windows known as Kanpai Garden.

Showroom with a new 6 p.m. show time.

The Stratosphere’s Top of the World restaurant “Legends in Concert” will continue as the on the 106th floor has a remodeled dining room, longest-running show in Las Vegas when it new food and wine menus and redesigned lobby. debuts at its new home at the Tropicana on As part of the Palms renovation, Mabel’s BBQ Feb. 11. created by Food Network star and James Beard Comedian-actress Mo’Nique has her first Strip Award winner Michael Symon is a new eatery residency at SLS with “Mo’Nique Does Vegas” on the casino floor. James Beard-winning chef, in The Sayers Club through Feb. 28.

Marc Vetri, opened the second iteration of his Canadian singer Sarah McLachlan will return well-known Vetri Cucina of Philadelphia on to the Strip for the first time in more than eight the 56th floor, which was formerly the French years April 24, 25-27 at Wynn in the Encore restaurant Alizé. Bobby Flay will open his Theater. Kenny Loggins will make his second new seafood dining spot Shark in March at headlining engagement there March 27-30. the Palms.

8 The Las Vegas Food & Beverage Professional I February 2019

Beaumont’s Southern Kitchen opened at Texas Station in North Las Vegas serving an array of BBQ along with beer and bourbon.

American gastro-style pub Therapy downtown, which opened mid-2015, was acquired by budding entrepreneur, Chris Morganelli.

ABOUT TOWN

Instagram-worthy, cartoonish pop-up White and Black art display installation, ‘Til Death Do Us Part, opened for official wedding ceremonies in the Palms.

Pop Vegas will be a trailblazing exhibition space opening at The LINQ Promenade designed to house a rotating lineup of changing exhibitions themed around pop-culture topics and trends.

Tim Burton will stage an exhibition of his original fine art in the United States for the first time in nearly a decade at multiple locations inside the Neon Museum Oct. 15-Feb. 15, 2020.

The 50-foot Strip-side rainbow-colored staircase outside the Fashion Show mall is a threedimensional painted installation titled “Colors That Speak to a United City.”

Doughp (pronounced “dope”) will open a new store in spring at Miracle Mile Shops at Planet Hollywood.

Indochino, the global leader in custom men’s apparel, opened its first Nevada showroom at Fashion Show.

Through April 28, the Bellagio Gallery of Fine Art is presenting two installations by renowned artist Yayoi Kusama, Infinity Mirrored Room and Narcissus Garden.

Discovery Children’s Museum will explore outer space with its upcoming “Alien Worlds and Androids” exhibit running Feb. 9-May 5.

The “Top Secret-License to Spy” exhibit will follow May 25-Sept. 8.

The 50th Annual World Series of Poker tournament May 28-July 16 at the Rio will have a brand-new event “Big 50” with a $1 million first-place prize running May 30-June 2. www.lvfnbpro.com

•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 Blends •Private labeling •Now Certified Kosher

By Pat Evans

Twitter: @patevans Instagram: @patrickmevans

photo by Pat Evans

Traverse City Whiskey Company

Pat Evans is a writer based in Las Vegas and Grand Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.

Whiskey production is spreading across the globe, and is no longer relegated to the U.S., Canada, Ireland and Scotland.

But beyond the new emerging whiskey, or whisky, production countries like Japan, Taiwan, France, Australia and Israel, more states are getting involved into the distilling world.

Much like the drive for local in beer, there too is a drive for local in whiskey; just take a gander at the intense and massive movement of distilleries in New York making a return to the state’s rye whiskey heritage with farm distilleries.

A few months ago, I took a reporting trip back to my home state of Michigan and headed about three hours north of Grand Rapids to Traverse City, a resort and tourism town at the tip of the Mitten. There, a distillery called Traverse City Whiskey Company was gracious enough to host me and show me what a small whiskey production outside of Kentucky and Tennessee looked like.

Now, I’ve been to quite a few small distilleries and some of the massive bourbon producers in the Bluegrass State, and TC Whiskey is a nice mixture of the two. The Northern Michigan company differs from other modern startup distilleries by being predominantly dedicated to just whiskey, as the name suggests. Walk into TC Whiskey’s warehouse and it is very reminiscent of a very miniature version of a giant Kentucky stillhouse.

The modern startup distillery industry is also a confusing, clouded place. A lot of the lauded craft whiskey brands on the shelf are coming from the same giant production facility in Indiana. The recipes can differ and so too can the aging processes the receiving distilleries end up doing with the finished product, so it doesn’t take away from a solid product. But for a localdriven product, truth in advertising can be a lot

when a distillery is doing it all the right way.

For TC Whiskey, the truth lies in the middle.

The company started as a sourcing distillery. To be a whiskey company with little other product in bottles, a company either needs a lot of money to gap the aging time with no revenue or bring in finished product and sell it while it starts to stockpile and age its own collection. They don’t hide their sourcing history but they’re also now making their own whiskey from start to finish.

Now, as the company approaches its seventh birthday, TC Whiskey has made its way across the United States—it’s in 20 states, including Nevada, California and Arizona—with its own whiskey, and it is superb.

The line of whiskey has classic Traverse City Whiskey Co. Straight Bourbon Whiskey, Barrel Proof, Port Barrel Finished and a rye whiskey.

Those are all excellent and can grab the attention of whiskey drinkers, but it’s the American Cherry Edition whiskey leading the way into market. Traverse City prides itself on the region’s cherry production—the city even has its own, massive, annual cherry festival. One of the distillery’s founders, Chris Fredrickson, grew up on a family cherry farm. It’s a true full circle product for the distillery.

The product could be sickly sweet. A lot of hardcore whiskey drinkers are taken aback and figure they’ll hate it. But thanks to the distillery’s infusion process, it smells like sweet cherries but the taste is just in the background as a nice accent. Each barrel of the whiskey is macerated with 10 pounds of local cherries. (The distillery also has an excellent apple whiskey done the same way.)

Traverse City Whiskey’s flavored whiskies are unlike most other flavored whiskies. It’s not a sugary, syrupy mess. It’s a nuanced and

10 The Las Vegas Food & Beverage Professional I February 2019

complexed whiskey and the background hint of the American Cherry Edition, particularly, makes it perfect for a Manhattan or Old Fashioned.

Nevada has an excellent array of Traverse City Whiskey products available, including the American Cherry Edition. Also available is the North Coast Rye, Port Barrel Finish, Barrel Proof Bourbon and Barrel Proof Rye. An auxiliary product is also available, the brand’s Premium Cocktail Cherries.

As a former Michigander, it’s great to get a taste of home in whiskey form. And visiting made the distillery made it great to see buying the product is supporting a cool company making products true to their local community and a living doing something they’re passionate about.

Walking around their facilities—first their original location, current production facility and soon-to-be massive production facility— the brand is about as true to the rustic and small community that is Traverse City. Some of the spirits are still sourced like many of the whiskies on the market, but then are aged and Michigan ingredients are added, like cherries.

In a world where whiskey brands and beer brands are less than authentic to their communities, Traverse City Whiskey Co. has made its mark in the whiskey aisle with a true Michigan product making its way through the nation. Plus, if you ever make it to Michigan, there’s plenty of great all-Michigan distilled and produced spirits to sample.

Tasting quality products from all of America’s states is the major reason I love this current movement. There are so many awesome regional cultures in this country and it’s a shame to waste it all being too localized or homogenized products. www.lvfnbpro.com

Front & Back of the House

Legislative Session Calls for Attention, Not Anxiety

There is always a bit of angst on the part of business people when the legislature is in session. Almost anything can happen–bills could be introduced that would change taxation, licensing or operational requirements. Add to this the new political dynamic in Nevada, with the Democrats taking control of both houses of the legislature and the governor’s mansion (which, by the way, hasn’t been the case since 1991) and the anxiety rises even further because quite frankly, no one is really able to predict what will happen.

Weighing in on this subject is Warren B. Hardy, the contract lobbyist for the Nevada Restaurant Association and principal in the Hardy Consulting Group. He was a lobbyist for approximately eight years before serving as a Nevada State Senator from 2002 until 2009, when he returned to lobbying. Obviously, he knows the ins and outs of passing legislation in Nevada.

His take on things is that they’re not too bad. “Obviously, there is a lot of pressure on Democrats to push a very aggressive liberal agenda, but the Democrats we have in Nevada are pretty sensitive to the needs of businesses and understand the fact that businesses are the ones that create jobs for the workers.

Especially after the Governor’s State of the State (SOS) Address, I’m certainly not in a panic about what will happen,” said Hardy.

However, he does feel that legislation will be introduced that will give us pause. Governor Sisolak in his SOS address, mentioned raising www.lvfnbpro.com

By Gael Hees Gael Hees is a Las Vegas freelancer, specializing in written, graphic and audiovisual communications. She has written for national publications and has won numerous awards for tourism-related printed materials and videos, is accredited in public relations by the Public Relations Society of America and is a certified hospitality educator. gael.hees@icloud.com

the minimum wage. That is of great concern to the hospitality industry, which would be disproportionately impacted by such a measure. Hardy noted that the governor didn’t mention an amount for the new minimum so there may be some negotiating room there.

Another issue facing the hospitality industry mentioned by the governor is paid sick leave.

“Again he didn’t mention any specifics,” Hardy said. “In fact, he said he would work to reach a consensus on that issue. That’s the best you can hope for at this time, that kind of language, that kind of verbiage coming from the governor.” Hardy added.

Hardy is also talking to legislators about correcting the 40-hour work week issue.

In most states, overtime is considered to be anything over 40 hours in one week. In Nevada, anything over eight hours in one day is considered to be overtime, even if the employee doesn’t work a full 40-hour week.

Based on the people he’s talked to, both Democrats and Republicans, Hardy is hopeful that this may see a vote.

In Nevada, the law provides that in addition to legislators, entities such as municipalities, local governments, county commissions and state agencies can propose a limited number of bill drafts. Businesses, associations and individuals cannot propose bills, and even legislators are restricted to a maximum number of bills they can introduce. Committee chairs are allowed to put forward additional bill drafts reflecting the committee’s proposals

in addition to their own allotment.

“Our award-winning legislative council is known for its public transparency and accessibility,” said Hardy. Thanks to this policy of openness, individuals can track bills of interest throughout the legislative session with Personalized Legislative Tracking (PLT).

To access the system, visit the website of the Nevada Legislature (https://www.leg.state. nv.us) and choose this year’s session (80th 2019) in the upper left-hand corner of the page. On the next page, choose “Personalized Legislative Tracking” in the main list. Here you will be able to register, creating a user name and password. The actual link to sign up for PLT is in the upper right-hand corner of the page in gray. You can track up to ten bills for free and there is an easy-to-follow user’s manual.

As the legislature is gearing up, Hardy is optimistic. “Governor Sandoval was a very moderate and consensus-building governor who worked to make sure all sides were considered,” said Hardy. “I look for Governor Sisolak to take that same posture and I don’t anticipate major changes.”

“The conversations I’ve had with Democratic leadership is that they are very sensitive to our concerns and will take into account those concerns. I’m not looking for it to be a catastrophic session, but one that we need to be very engaged in,” Hardy concluded.

February 2019 I The Las Vegas Food & Beverage Professional 11

By Bob Barnes

He welcomes your inquiries.

Email: bob@lvfnb.com

photos courtesy La Cave

What’s Cooking

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

La Cave Refreshes Its Decor

photo courtesy MGM Resorts International

photo courtesy Cirque du Soleil

Bananas Foster, Chicken Wings and Waffles, Mini Bagel & Lox and Cinnamon Apple Waffle; and the Bottomless Libations option has been expanded to include selected wine, beer and cocktails. Also, the brunch, formerly only on Sunday, is now offered on Saturday and Sunday from 10:30 a.m. to 2 p.m. w w w.w y n n l a s v e g a s . c o m / D i n i n g / CasualDining/LaCave

photo courtesy MGM Resorts International

space for 80 for standing receptions.

My favorite time to visit is during the butlerstyle (you don’t leave your seat, all of the dishes are delivered to your table) all-you-can-eat Weekend Brunch. Awesome items including Bacon & Egg Flatbread, Filet Mignon Eggs Benedict, Veal Short Rib Hash and Angus Mini Burgers remain on the menu and new additions are Snickers Pancakes with caramelized

La Cave at the Wynn has reopened after completing renovations of its indoor space, renewing its décor with a brighter look and new furnishings. Its remarkable plant wall, comprised of live plants lining the wall from floor to ceiling, has tripled in size. Expected to be completed in March is an expanded outdoor area, which will be enclosed in a moveable glass enclosure and incorporate seating for 45 and

photo courtesy Cirque du Soleil

Dinner and Show a Winning Combination at The Mirage In May, 2017 the Japanese chain restaurant Japonais converted to Otoro, after completing some upgrades that transformed an already beautiful dining space to an even more inviting room. Décor elements invoke both a contemporary and tranquil feel, with a cascading water wall, faux oversized bonsai tree, hanging lights ensconced in interlocking copper bars, rich tones of burgundy and burnt orange and an undulating wood slat ceiling that conjures up an image of ocean waves.

What hasn’t changed is a menu featuring fine dining Japanese cuisine and the wood-fired robata grill, located at the front of the restaurant,

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which prepares fish, meats and vegetables, such as Japanese eggplant with white miso glaze and melt-in-your-mouth miso soy-marinated Chilean sea bass.

Another worthy starter choice (or full meal if you choose) are a large selection of nigiri/ sashimi and sushi rolls like the bakuchi specialty roll I enjoyed, comprised of yellowtail, tempura crunch, jalapeno and yuzu sauce. Another standout starter is the fried calamari dressed with wasabi vinaigrette and sweet & sour sauce.

For main courses, the katsu rice bowl can stand as a meal by itself, as it is loaded with www.lvfnbpro.com

After dining at Otoro, the best present you can give yourself is heading over to the Cirque du Soleil Beatles LOVE show. Anyone who loves the timeless music of one of the greatest groups of all time along with interpretive, circus-based artistic and athletic stage performances will surely enjoy LOVE. Although I had seen the show twice before, it had been 7 or 8 years since my last time and with nearly all of the show revised with new acts, costumes, choreography and technology, it was like seeing it for the first time. The show is performed Tuesday-Saturday at 7 and 9:30 p.m. in a theatre in the round built especially for Beatles LOVE. Do yourself a favor and check out dates and show times at www.cirquedusoleil.com/beatles-love.

photo by Bill Bokelmann

childhood dessert, a pineapple upside down cake, with this version enhanced with pineapple shaved ice, vanilla bean gelato and vanilla sauce.

Heading the kitchen is executive chef Yoshi Park, whose Japanese first name and Korean last name are significant of his family tree and the fact that he was born in South Korea and raised in Japan. After coming to the US at the age of 17 and working as a busboy and server he discovered the kitchen was where he belonged and after graduating from the CIA-Hyde Park spent time at Thomas Keller’s renowned French Laundry in San Francisco. www.mirage.com/en/restaurants/otoro.html

photo by Anthony Mair

photo by Anthony Mair

chicken breast, truffled fried rice, asparagus, mushrooms, leeks and fried egg. A signature dish, and understandably so, is the 10-oz cast iron wagyu striploin with dipping sauces of housemade teriyaki, Japanese BBQ sauce and miso butter that are as delicious as the extremely high quality steak.

Complementing the fine dining fare are several sakes and a large Japanese whisky list, with choices from the Toki, Hibiki, Yamazaki, Hakusha, Iwai and Akashi distilleries; and fine American bourbons like Eagle Rare, Angel’s Envy and Blanton’s.

I suggest you save room for dessert, for the pineapple snow is a rendition of my favorite

Del Frisco’s Double Eagle Steakhouse New Look Unveiled After $2 Million Makeover Del Frisco’s Double Eagle Steakhouse is part of a sizeable chain with 14 locations throughout the US, but stands out as an exemplary unique representative of the Las Vegas restaurant fine dining scene that appeals to both tourists and locals. The Las Vegas outpost opened in 2000, and before entering its third decade initiated a complete remodel in July. The 10,000-squarefoot space has been upgraded to the tune of about $2 million, as the old school look that had exuded a manly, dark feel with dark wood, leather and brass, has been modernized and brightened. Changes include a new front opening that is more welcoming, and a brighter environment that projects both comfort and elegance with new crystal chandelier light fixtures and a new color palette featuring chartreuse, cream and charcoal gray with metallic accents of brushed brass and bronze.

However, some of the previous masculine touches have been incorporated, such as leather and velvet banquettes surrounding the tables, including three raised booths, dubbed the Godfather booths.

The space also includes 4,200 square feet of meetings and convention dining space, with three private dining rooms seating 20120, equipped with laser cut metal screen installations and high tech media capabilities.

One thing that thankfully was not touched in the remodel is the one-of-a-kind James Bond table. Located just off of the entrance, at the touch of a button the automated wood table www.lvfnbpro.com

opens up to reveal 18 hand-etched wine bottles commemorating the Bond movie series. The table, purchased for $362,000 (with proceeds going to charity), is a piece of artwork, with all of the bottles hand painted by Napa artists.

Speaking of wine, vino is a large part of the Del Frisco’s experience. The wine list currently has 1,300 labels hailing from every major wine region, including Italy, France, Greece, Spain, Napa and even Mexico. An expansive wine cellar, held at 60 degrees, reportedly houses the largest collection of large format wine bottles of any restaurant in the US, with bottles as enormous as 27 liters. Prices range from $50-$50,000 with notables including the 1996 Maya Caymas 9-liter going for a mere $10,000. At a far reduced price are gems such as the delightful 2015 Robert Foley Vineyards “The Griffin,” a blend of Merlot, Petite Sirah, Charbono, Malbec, Syrah, Petit Verdot and Cabernet Sauvignon chosen for me by Wine Director Anthony Ramirez, which happened to be the “wine of the month.”

As for the food, outstanding starters are the lobster bisque (chocked full of the luscious crustacean) and thick-cut Nueske’s bacon au poivre with bourbon molasses glaze. Of course the steaks are the main attraction, as they deserve to be, with the likes of the “Double Eagle” 45-day dry-aged, double-bone prime rib-eye steak and the popular 32-ounce Wagyu tomahawk chop. And as awesome as the Prime cuts are, the toppings and sauces are quite

noteworthy, with options of foie gras, Tabasco bone marrow, truffle butter and bourbon peppercorn. You would be missing out if you skimped on the awesome collection of sides, with winning selections like creamed spinach (the best rendition I’ve ever had) and Brussel sprouts enhanced with bacon. An incredible finale is the butter cake with butter pecan ice cream, but there is also strawberry cheesecake with pecan crust and six-layer lemon cake with lemon glaze.

Another thing this classic steakhouse is known for is the quality of its service, and after meeting Jack we can testify the reputation is warranted. Throughout our meal we were both entertained by her extremely funny wit, while all of our service needs were met efficiently and quickly. If you ask nicely, she may reveal the entertaining story of how she got her nickname (no, her real name is not Jack). It’s been said everyone has a story and she has several, all of which are hilarious.

The location at 3925 Paradise on Restaurant Row on the western edge of the Hughes Center gives it a strategic placement. Being situated just down the street from the Las Vegas Convention Center and also near the Sands Convention Center allows it to attract the lion’s share of convention goers, as well as tourists venturing just a short distance from the Strip and locals who appreciate quality fine dining. delfriscos.com/steakhouse/las-vegas

February 2019 I The Las Vegas Food & Beverage Professional 13

Twinkle Toast

photos by Erin Cooper

Spanish Wines: The Rising Stars of MORDEO

By Erin Cooper & Christine Vanover Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus.

Both women are Territory Managers for the Resort Wine Team at Southern Glazer’s Wine & Spirits, members of Women Gone Wine and the founders of Twinkle Toast. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV

Co-owner and Master Somm Luis DeSantos

Seven months after its grand opening, MORDEO Boutique Wine Bar continues to delight its patrons with delectable bites and an easily navigable yet diverse wine list focused on Spanish varietals to pair with the restaurant’s Spanish-influenced layout and cuisine. We recently caught up with one of its owners, Luis DeSantos MS, and talked with him about how he and his staff are working to expand their guests’ wine-drinking horizons as well as his predictions for the next rising stars in the wine world.

What inspired you to open MORDEO and why did you choose Spring Mountain as its location?

I had a lifelong dream of owning my own business and the stars aligned in late 2017 when I met my business partners, Chef Khai Vu and Brandon Detvo. MORDEO is Latin for bites. We’re all foodies and the small bites concept as a fun way to enjoy one’s night out just appealed to us. We’ve been open for 7 months now and can’t wait to promote our one year anniversary sometime in June or July.

As for Spring Mountain Road, aka Asia Town, we believe that this is the dining hotspot that can attract locals from around the valley and we also have an opportunity to get customers from the Strip.

How did you come up with its concept?

It was a collaborated idea from Chef Khai, Brandon and myself.

The counter seating, or side-by-side dining, at MORDEO Boutique Wine Bar, was an inspiration from our travels in Barcelona, Spain.

Specifically, the bars that only have 12-15 counter seats in the market called “La Boqueria.” Talk about Spanish Disneyland for the foodies!

How has being a Master Sommelier with a background in distribution helped you in this new endeavor?

I’ve been blessed with opportunities throughout my lifelong career in the food, beverage and hospitality industry and I would have to say being a Master Sommelier definitely helps!

My mentor always said, “things just don’t happen, things happen just!” I believe rounding out your skills is necessary but do not lose focus of your objective.

We noticed you have quite a few eclectic wines by the glass on your list. Why is that?

I call them discoveries; our wine list is designed to mimic our food offerings of small bites or tapas. It encourages you to test the water, be adventurous and try these wonderful wines that complement our dishes. You can even choose to split a carafe and then try something else that peaked your interest.

How often do you switch up your by the glass offerings?

They will definitely change because of availability, seasonality and price points. It’s harder to maintain a wine list that way but I’m up for the challenge.

What are a few of your favorite wine pairings with your menu?

Here’s a small glimpse: - Our dry aged prime tomahawk or porterhouse, garlic confit, thymesage brown butter paired with aged tempranillo - Maine lobster ceviche, coconut milk, lemongrass, mango-habanero salsa paired with albarino - Iberico de Bellota, Cinjo Jotas with pan con tomate paired with amontillado sherry Which red varietals do you feel are up-and-coming or on the verge of being the next “big thing”?

It’s always that million-dollar question. Cabernet Sauvignon, Merlot & Pinot Noir will always be the most popular but because of our concept.

I feel Spanish red varietals such as Monastrell, Tempranillo, Garnacha and of course Mencia and Bobal are the up-and-coming stars.

Are there certain regions you think we should be looking to for new and exciting, quality wines?

I am slightly biased because I’m having fun with Spanish wines but just watch as the concept of tapas/small bites is popping up across the nation. I believe we should be on the lookout for discoveries within the Iberian Peninsula, Spain & Portugal.

What is your recommendation for those who might be afraid to try something a little outside-the-box? How do you and your staff encourage people to step outside their comfort zones?

Here at MORDEO, customers can have a small wine taste before ordering and our staff will help guide you through it. We also just launched our Pintxos Social Hour, another fun way to try these wonderful small bites.

For additional information or to make a reservation, email info@mordeolv. com or call 702-545-0771.

Mordeo Boutique Wine Bar 5420 W. Spring Mountain Road #108 OPEN DAILY: 5 p.m.-12 a.m. (last seating)

14 The Las Vegas Food & Beverage Professional I February 2019

www.lvfnbpro.com

Chef Spotlight Matteo Ferdinandi and Chef Angelo Auriana

By Pat Evans Pat Evans is a writer based in Las Vegas and Grand Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.

Twitter: @patevans Instagram: @patrickmevans

The Venetian has an obvious soft spot for Italian restaurants. Mario Batali’s Venetian restaurants closed, leaving an opportunity for Los Angeles’ The Factory Kitchen to open, as it did in late December. We chatted with partner Matteo Ferdinandi and Chef Angelo Auriana about what the restaurant brings to the Strip and Las Vegas.

Matteo Ferdinandi: I was in Las Vegas nearly 20 years ago as general manager of Spago, so it’s a homecoming. Factory Kitchen is new to Vegas with concepts, but I’m not new in running businesses. Between then and now, (Las Vegas has) changed dramatically, new dynamics and sports teams and it’s about excitement. It’s a homecoming for me and I’m excited as the city keeps transforming itself.

How has the food on the Strip changed while you were away?

MF: Once upon a time, all the restaurants were going very fine dining. Of course, we come from that school, but when we shaped up the concept, we wanted to make sure we brought our Italian upbringing and it’s never seen as fine dining or super expensive. What we bring is a very down to earth environment, great knowledgeable service and (the menu) reflects the recipes from throughout the peninsula.

People want an ambiance that is comfortable to all senses; once up on a time you went out and had to spend this much money to dine.

Italian is not a cuisine ever set up that way; it makes you very comfortable with all sense.

How will the food be different from other Italian restaurants?

Angelo Auriana: This is little known: Italian cooking is pretty regional. If you’ve ever been to Rome or Venice, you actually don’t really see details of the nuances and classic recipes of Italian cooking, you go to touristic environments where they try to camouflage Italian food. The Factory Kitchen is designed to make everything from scratch in the dining room, this beautiful ballet of people making fresh pasta in front of you and discover a few of the regions less visited. The Factory Kitchen menu is a journey to Italy with a local.

The U.S. in general, the Italian cuisine has changed. Before it was mom and dad, American Italians, suitable for the migration.

They probably were not restaurateurs, because it was open land. Now knowledge of the culture, traveling and necessity, there’s much more variety. www.lvfnbpro.com

Matteo Ferdinandi

Chef Angelo Auriana

Give us a little bit of the backstory on the original Factory Kitchen?

MF: We opened in 2013, in a very interesting area. We like that it was called the Art District, an up and coming and off the beaten path area. So, it was really interesting for us to create a little oasis of Italian food. The Factory Kitchen doesn’t say Italian, but sit down and see the menu, it’s Italian. There’s significance to make everything from scratch: desserts, bread, pastas.

So the menu truly is a journey through Italy?

MF: If you want to present a wine list and focus just on one region, no matter how good the region, you limit it and leave out other incredible possibilities. When you have someone outside of Italy and go, because of size and shape, they can visit four, five cities in a few days and we want to capture that journey. People tend to be up to date, people want the choice, you don’t have to go to crazy.

For example, we don’t have one recipe for pasta dough, we’ll make all sorts. Each has its own ingredients. Starting with pasta itself, one will have white wine, one has whole eggs, different flours. If you have linguine with white sauce, the interaction with pasta and sauce is what you like texture wise. If I do the same clam sauce with bowtie, it will change the sensation. Each shape, each texture, the sauce doesn’t overpower. You showcase all the elements, they’re in harmony and balance.

photos by Factory Place Hospitality Group

Why bring the concept to Las Vegas?

You’re opening a second Las Vegas restaurant too, sixth+mill pizzeria in April at the Grand Canal Shoppes. Why? AA: For myself, you have to take opportunities as they come as a business person. We do have something similar in Los Angeles, we have three in a row. We think that by adding the meal concept, southern Italian focus, the pasta, we again have the opportunity to introduce customers to the rest of Italy that we can’t show in the Factory. Complete, and add validity to our commitment to represent the country.

MF: It’s like playing on a national stage, a unique place people come from all over the world. The exposure we believe we’ll get from Vegas will hopefully lead to more deals.

You’re thinking beyond Los Angeles and Vegas?

AA: We are on a mission. I think of Las Vegas as a platform, an audience that really lets you open up many variants in terms of people coming in, even from abroad. Who knows?

We’ll see.

Correction: Apologies to Chef Jainine Jaffer whose first name was spelled incorrectly in January’s Chef Spotlight.

February 2019 I The Las Vegas Food & Beverage Professional 15

Foley Family Wines Partners with Southern Glazer’s Wine & Spirits of Nevada

By Bob Barnes

Bill Foley received his B.S. degree in Engineering from the United States Military Academy at West Point in 1967, received an M.B.A. degree from Seattle University, earned his J.D. degree in 1974 from The University of Washington School of Law and served in the U.S. Air Force, where he attained the rank of Captain. After quite a successful career as a businessman and attorney in the corporate world, he turned his passion for wine into a family business in 1996 when he launched Lincourt Vineyards, the first of a collection of wineries that would become Foley Family Wines. Success brought more success as he built a wine empire that now includes 20 highly respected and major award-winning wineries in the major appellations throughout California, Oregon, Washington and New Zealand that spans 4,500 acres of vineyards.

Foley proved to be an innovator and pioneer in the wine industry and also in professional sports, as he became a hero to the city of Las Vegas in 2016 when he helped bring in not only hockey but the first major professional sports team to the Las Vegas Valley with the National Hockey League’s 31st franchise, the Vegas Golden Knights, of which he is Chairman, CEO and Governor.

Both enterprises are thriving and now his wine empire is positioned to reach throughout Southern Nevada, as it has entered into a partnership with the Valley’s largest distributorship, Southern Glazer’s Wine & Spirits of Nevada.

16 The Las Vegas Food & Beverage Professional I February 2019

www.lvfnbpro.com

We sat down with Bill Foley to talk wine, hockey, family and the bright future in store for Las Vegas and Foley Family Wines.

How did you get into the wine business?

I’ve been a wine aficionado for quite some time. Back in the mid-80s I really got interested in white and red burgundies and in the mid-90s moved to Santa Barbara and thought it would be interesting to get into the wine business and really learn it and try to make great Pinot Noir and Chardonnay. I ended up buying property in what is now Santa Rita Hills even before the appellation became an appellation. So it really was a love of white and red burgundy—Chardonnay and Pinot Noir—and that’s how it all started.

How has the industry changed since you founded Foley Family Wines with the launch of Lincourt Vineyards in 1996?

The changes have been dramatic. Number one, the industry is much larger, more dynamic and is dominated by very large producers. Back in the late 90s when we were so tiny, you could be a little winery and if you didn’t get too big you could sell through your wines and it wasn’t quite as stressful.

And then as we started moving forward and buying more wineries, I decided I needed to get larger to be more into the distributor network and that’s where our growth story started. I always thought we were too small and we’re finally getting some mass now, but it’s taken 22 years.

You currently have wineries in California, Oregon, Washington and New Zealand.

Any plans to expand?

Worldwide we have about 4,500 acres. Our goal has been to be in all the key appellations and to make the best wine we can. Historically I’ve been a value buyer, picking up distressed properties and turning them around, but I don’t want to do that anymore. Now I’m looking to buy quality properties that I can grow and just make better. I’m currently interested in some properties in Sonoma and Napa, which I like because it’s close to my infrastructure.

What do you hope your brand accomplishes in the next five years?

Our goal is to get to three million cases. If we do that we’ll be a size large enough to have a presence in the distributor network.

We’re starting to get there now. Last year we grew about 20% and did about 1.2 million in the US and more than 500,000 in the rest of the world, and right now are on a growth pattern to do about 25% this year. So, we’re not that far off. It’s going to take a few more acquisitions and some organic growth. I feel like we have the right price points and right products to penetrate the market.

What are some of your favorite varietals you enjoy personally?

I’m a New World Chardonnay guy; the Chalk Hill Estate Chardonnay is probably my favorite: It’s a big round, buttery wine. And I love Pinot Noir, which we make in Santa Rita Hills, Santa Barbara County, Oregon, Russian River and Carneros, so we’ve got a really strong group of Pinot vineyards. www.lvfnbpro.com

Can you tell us about some of the awards your wineries have earned that you are most proud of?

We’ve gotten two or three top 100 awards from Wine Spectator, lots of Wine Enthusiasts and Wine Spectator Best Buys and tons of 90-point wines. Every year we generally have ten or twelve 90-point wines. I was Man of the Year for Wine Enthusiast in 2010, so was pretty proud that they recognized me and our wineries.

I know many of the names of your wineries have special meaning, such as your Two Sisters being named for your two daughters. Can you talk about the significance of the naming of your wineries?

All the kids have vineyards named after them—Lindsay, Courtney, Patrick and Robert—and Foley Johnson, which is our premiere Napa property, is named for my wife Carol’s maiden name. It’s a family business, so it’s a legacy and I have people to pass this business on to.

How did you bring the Golden Knights to Las Vegas, the NHL’s 31st franchise, but more importantly, the city’s first major professional sports team, and what motivated you to do so?

I spent some of my elementary school years in Ottawa, Canada and learned to play hockey and have always loved hockey. I decided I needed to do something more than just the wine business. I thought about pro sports and wanted to be somewhere that I wanted to live because if I’m not there working it, I don’t have the confidence it’s going to be successful. The hockey idea was brought to me for Las Vegas and we went through a long process with the League and the League wanted to make sure we had an arena, good financial support and the town could sustain hockey. We spent a year doing research and proving to the League that Las Vegas could be a really good hockey town. And it actually is one of the best hockey towns in the world, and certainly in America. It’s been great for Las Vegas and I know the residents of Las Vegas have been enjoying the Knights.

It must have been quite a ride last year as they made it all the way to the Stanley Cup. What do you think of the team’s prospects for this season?

The players we drafted were the team last year and we’ve added a few this year, and I believe we have a better team, if they are healthy, than we did last year. And, I believe we’ll be better next year as we keep on trying to improve and never be satisfied.

What collaborations do you do with the hockey team and your wines?

We do promotions for our season ticket holders to go to wine events, wine tastings and visit our wineries, so I believe we’re doing a really good job cross-marketing.

You and your wife Carol are recognized as being very generous philanthropists. Can you tell us about some of the worthy causes you support?

We’re fortunate, so we’re trying to give back.

I’ve built a practice facility for the Army football team at West Point, we are involved

with Opportunity Village here locally and the Golden Knights Foundation, which last year raised about $2 million, of which we gave $1 million to Metro PD for equipment.

We also have the Founded Flag Foundation, which benefits the families of servicemen and women that have been killed in combat.

To date we’ve given about 400 scholarships and stipends, but we’re just starting. Our goal is to raise $50 million a year to help every surviving spouse and child. So, we’re both very involved in trying to help people.

Can you tell us about how your collaboration with Larry Ruvo and Southern Glazer’s came about?

I’ve known Larry and have been a big admirer of him for many years. Once the team came here I started talking to Larry about having a stronger and deeper business relationship because he has a great cause with the Cleveland Clinic, which I know I can help him with, and Southern Glazer’s has so much presence here and really controls the Nevada market. It’s a great place for our wine business to be located. I’m thrilled that Larry was able to work it out to bring us over from another distributor and have us be involved with him and Southern Glazer’s. He’s a high class, quality guy.

How do you think being with Southern is going to benefit your wine business?

We moved over with Southern on January 4 and being affiliated with Southern Glazer’s will really allow us to penetrate the market.

We’re having kickoff meetings, training sessions and functions with the sales people and management, and are committing the resources to make sure his staff really understands our products and what we’re about, and Larry’s all in and committed to supporting it. I’m very confident this is going to be a very, very good partnership.

February 2019 I The Las Vegas Food & Beverage Professional 17

May I Recommend...

Blake Myers visited Las Vegas many times annually for over 35 years, and as his familiarity with so many restaurants grew, more and more people “back home” began asking him where to eat on their “upcoming visit.” In 1998 he began formally reviewing and recommending his best picks in a newsletter he published, and after moving here in 2008 soon established his website, Bestofvegasdining. com, through which he shares his selections with a worldwide audience.

photos courtesy MGM Resorts International

Fleur

By Blake Myers

One thing on which virtually everyone in the international dining community can agree is that Las Vegas has an abundance of worldclass restaurants and comparable chefs having impressive pedigrees. With restaurants receiving prestigious recognition including Michelin stars, AAA Five Diamond and Forbes 5-Star Awards and Wine Spectator Grand Awards, as well as multiple dining destinations helmed by world-renowned chefs whose only outpost in the United States is right here in our midst, the large number of destinations offering mouth-watering selections assures patrons of unforgettable dining experiences.

The reality, though, is that all the prestigious accolades received by many local restaurants, along with their chefs’ brilliant credentials, often translate into stratospheric menu prices. And there ARE many instances when overall price may not impact one’s decision-making because of other, overriding considerations; celebrating a very special occasion, entertaining guests or charging on an “expense account” may be a few of the reasons that people look for pricey places to dine.

However, for most people there is a point when truly jaw-dropping prices transcend even world-class food. Fortunately, Las Vegas has no shortage of outstanding dining choices that don’t break the bank. The responsibility of a restaurant reporter is to bring to his readers an unbiased evaluation of the food, service, décor and value of a given restaurant by applying an experienced, educated palate and expert knowledge of, and familiarity with, the presented cuisine and interpreting how

accurately the menu items represent it.

The first restaurant I’ve chosen to feature is Fleur, located in the Mandalay Bay Resort and Casino. There is casual seating in the lounge and (weather permitting) on the patio, with a much more intimate experience in the beautiful dining room. The décor is extremely attractive, with extensive use of stone, glass and art that combine to create a very warm and inviting atmosphere.

Chef/owner Hubert Keller is one of the most highly-acclaimed chefs in America today. He trained and worked with France’s top chefs, including Paul Bocuse and Roger Verge, and has opened various world-renowned restaurants in this country. Keller’s resume includes recognition by the James Beard Foundation as Best Chef-California as well as being named to its list of “Who’s Who in Food and Beverage”; and Food and Wine magazine awarded his Fleur de Lys as its designation as one of the top 25 restaurants in America.

His menu at Fleur is one-of-a-kind and really defies categorization. It is filled with gourmet small plates that are inspired by Keller’s journeys to Italy, Spain, Asia, South America, North Africa and of course, to his native France. The selections are highly inventive, using imaginative ingredients, unusual culinary approaches and presentations.

All too often, patrons are thrilled with a restaurant’s food but their experience is lessened by inadequate service. At Fleur you can expect the service to be on point and attentive without being stuffy or smothering.

18 The Las Vegas Food & Beverage Professional I February 2019

Unlike many celebrity chefs who open restaurants but seldom are on the premises to display their skills, Keller is often on-site and takes an extremely active role in actually preparing his menu’s delicious offerings.

You may have experienced elsewhere some basic versions of the dishes on Chef Keller’s menu, but not with his special “twist.”

Distinctive appetizers to tempt you are grilled octopus with romesco sauce, fingerling potatoes, chimichurri and pickled peppers; onion soup veloute with truffle oil and chives; and ahi tuna poke tacos with black garlic soy, sesame, avocado and shaved radish. Not to be missed, are his Fleur Black Angus sliders with smoked tomato aioli, crispy pork belly and caramelized onions. Keller’s unique and deft combination of ingredients set him apart from the ordinary.

Among entrees to consider are his red wine braised short ribs with pomme puree, broccolini and crispy shallots; the Fleur burger made with wagyu beef, caramelized onion, abalone mushrooms and pomme frites; and his panseared scallops with butternut squash, maitake mushrooms and Brussels sprouts.

And if you’re really in the mood to spend as much as possible, you’ll want to order Keller’s Fleur burger 5,000, consisting of wagyu beef, foie gras and truffle, served with a bottle of 1995 Chateau Petrus 5,000.

I hope your takeaway from this, my initial recommendation, will be that you can experience great value in a top restaurant, without sacrificing delicious food, décor and service. Go and enjoy. Bon appetite. www.lvfnbpro.com

By Chef Allen Asch

Chef Talk Chinese New Year: The Year of the Pig

Last month we celebrated New Year’s as stated in the Gregorian calendar which is based on a solar year. This month we are celebrating the Chinese New Year, also called the Spring Festival, which can fall anywhere from January 21st to February 20th. This is due to the Chinese calendar, as well as many other cultures’ calendars, that rely on the lunar calendar. The lunar calendar includes 13 months each with 28 days. When most of the world was using the Julian Calendar prior to 1752, New Year’s was celebrated on March 25th.

The big change with the Gregorian calendar was the addition of a leap day and 11 days being dropped from the month of September. This year Chinese New Year occurs on Tuesday, February 5th.

In the Chinese belief system, the Spring Festival is a ceremonial day to pray to God for a good planting and harvest season. People also pray to their ancestors, as they are treated like gods.

The tradition of fireworks came about to ward off monsters and bad luck. This is also part of the reason that the invention of fireworks came from Chinese territories. Due to concerns about air pollution many Chinese cities have banned fireworks and many more have restrictions on them also.

The Spring Festival is spread over 15 days and if you count New Year’s Eve when it starts it is 16 days. Traditionally it is family time and you’re not supposed to leave the house until January 5th. This is why many stores are closed during this time.

Some of the rituals of New Year’s Day in Chinese culture include not being allowed to www.lvfnbpro.com

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.

shower on New Year’s Day or night and you’re not allowed to throw out garbage until the 5th of January. This is to make sure that you don’t wash/throw away any of the good luck that’s bestowed upon you. Akin to the garbage is the fact that it is taboo to cut hair, use scissors, say unlucky words and break things throughout the Spring Festival.

Some of the foods associated with New Year’s in the Chinese culture are dumplings. Dumplings should be eaten every day and every meal during the Spring Festival. This is more prominent in the northern parts of China, while in the south people eat spring rolls or eggrolls instead. One of the most intertwined foods for the New Year are desserts. One dish sounds very familiar to the Chinese word for reunion and that is eaten commonly, another is a rice cake that symbolize success and a hybrid sponge cake/muffin which the Chinese word for the dish means get rich.

Wine is another component of the Chinese celebration.

The following are some foods associated with Chinese New Year. Eating fish is one of the most common foods eaten during the New Year celebration. The word fish in Chinese sounds like the word for surplus, and this is thought to bring about an increase in prosperity. Steamed fish is one of the most popular dishes and the type of fish you eat depends on what you were looking for in the upcoming year. Carp sounds like the word for “good luck,” so eating it is thought to bring good luck for the upcoming year. Catfish sounds like the word for “year’s surplus” so eating catfish might bring about surplus for the upcoming year. Eating two

different fish, one on New Year’s Eve and one on New Year’s Day, sounds like the word for surplus year after year. Different regions have different traditions in regards to the position of the fish and how much fish should be eaten, and left over, to bring surplus in the future.

Chinese dumplings are another important component of the New Year’s diet. Chinese dumplings which were created more than 1800 years ago signify wealth. Different fillings for dumplings have different meanings. One yearround common filling is sauerkraut, but it is not eaten during the Spring Festival because it implies a poor and difficult future. A more common tradition is to eat cabbage and radish dumplings, which have a direct effect on the quality of one’s skin.

Spring rolls get their name because they are traditionally eaten during the Spring Festival.

Glutinous rice cakes are thought to bring a higher income or position for the person eating them as the Chinese name for these cakes sounds like the word that means getting higher year by year. Another common food is sweet rice balls, where the pronunciation of the Chinese name is associated with reunion and being together.

This helps with family togetherness. One of the common foods associated with the New Year is longevity noodles, which are longer than normal noodles and symbolize a wish for longevity.

There are many fruits that are eaten during the Chinese New Year. Most of them are round and golden in color which symbolizes fullness and wealth. Tangerines and oranges are believed to bring good luck and fortune.

February 2019 I The Las Vegas Food & Beverage Professional 19

CABERNET

COLOR UP YOUR LIFE! RIEDEL.COM

USBG Las Vegas

By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is tiki-attaché and lead bartender at The Golden Tiki, a long-time cocktailian, and a member of the Health & Wellness Committee 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, Certified Cicerone Program and the Southern Glazer’s Wine & Spirits Academy. His mantra with both food & cocktails is, “Fresh is best.”

N I C H O L A U S C LA Y Meet one of our newer members, Nicholaus Clay. He has already made a splash in his first year in the USBG. He recently graduated from Southern Glazer’s Wine & Spirits Academy taught by Las Vegas mentor, Francesco Lafranconi, and was rewarded a scholarship to attend. Nicholaus exudes enthusiasm in almost everything that he does, and you can see him perform his craft at T-Mobile arena. photo courtesy Nicholaus Clay

Where are you from?

One of Sin city’s finest! I am born and raised in Las Vegas!

What do you enjoy about the USBG? Growth. The learning opportunities and networking opportunities are bar none.

What are some of your non-bar related passions.

I love anime and I am infatuated with the culture.

Where do you like to drink?

Aside from my house, lol, Herbs and Rye. They are wizards!

What’s your favorite drink?

I love a perfectly made Margarita!

Please don’t judge! I’m such a retro chick! Lol What is your approach to bartending?

I’m in the business of making people happy and making money for my company. The more knowledgeable I am about my craft and flawless on sticking my execution, the more happy I am. Making money is a benefit of this and it shows in its abundance.

J AV I E R R A M I R EZ Since 2016, Javier Ramirez has become a staple of our chapter. It’s rare to find the convivial combination of knowledge, fun and desire to delight the guest. He always has the drink in mind, but never puts it before the experience. You can see his jovial and passionate style of service, day and night at Mabel’s and The Golden Tiki.

Where are you from?

I’m from Mexico City but have been here for 20 years.

What are the benefits of being a member of the USBG? I love the USBG because it is more than a group, it’s a family. Everyone cares about each other and tries to help each other to improve in our industry.

Where are your favorite watering holes? photo courtesy Javier Ramirez

I’d like to drink anything and everything under the sun. I am not very picky when it comes to drinks.

Whether it’s something new I’ve never tried or it’s just a good old fashion shot and a beer, I like most of it!

What is your favorite drink to make?

My favorite cocktail to make is when a www.lvfnbpro.com

guest asks for the bartender’s choice, which is a special cocktail made specifically for that person. I love to see the look on their faces when they enjoy it. It’s probably my favorite part when creating a cocktail.

How do you approach the craft?

To always come with an open mind and a positive attitude. I honestly love what I do. The hours I put in doesn’t really phase me. When you are in your happy place, it’s always a great time.

Fun fact: when I started in the bar as a bar-back, I worked an event with Tony Abou-Ganim, Dale Degroff, Salvatore and Francesco Lafranconi without having any idea who they were. Then I joined the USBG and found out that they were ROCK STARS and OG’s of the bar. Now I look up to them with respect and am proud learn to from them.

February 2019 I The Las Vegas Food & Beverage Professional 21

By Shelley Stepanek

Best of the Best

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.

22 The Las Vegas Food & Beverage Professional I February 2019

photos by Shelley Stepanek

Red Plate is absolutely perfect. Located in The Cosmopolitan, fresh flowers decorate the tables. Great music and the food is marvelous. Start with a Golden Lotus cocktail and take time to thoroughly look at the menu. Chilean sea bass is certainly a must-order. They also have black truffle beef with fried rice which is worth giving a try. My party gave these 5 stars. Open 6-11 p.m. 7 days a week.

Charlie Palmer’s announces they have a seasonal “Cut of the Week” special featuring a hand-selected unique steak, with appetizer, side course and “Bottomless wine Pairings” for $58 per person. What a bargain.

I tried the new bBd’s in Palace Station. Lots of spicy food, great macaroni and cheese and truffle-infused tator tots and huge slabs of aged beef in its butcher room on view as you enter the restaurant.

Kitchen Table Squared gets a huge 5 star from me also. What a great place. The salmon dish is masterful, the beef is butter soft. Great empanadas and beet and goat cheese salad. They have a ½ price happy hour. Located in Gramercy Square on West Russell.

Opening night for Criss Angel at Planet Hollywood was filled to the brim. The new show is a positive must-see. With a pre-party and an after-party, the picks of what to dine on were plentiful. Hummus and vegetable appetizers, grilled chicken, the ever-popular avocado toast and The Gallery had bathtubs full of strawberry margaritas. Plenty of restaurants to pick from at Planet Hollywood from every food category.

I love Koi, Strip House and Gordon Ramsay Burger. Café Hollywood is fast and good, along with P.F. Chang’s and Yolös Mexican Grill.

Buca de Beppo just announced its new “Take Home Tuesdays” promotion. Purchase any entree or pasta and when you are ready to go you will receive a free Buca small of Baked Ziti, Baked Rigatoni, Ravioli/meat sauce or Spicy Chicken Rigatoni to take home. This offer is for dine-in only.

GIADA in The Cromwell on the corner of Las Vegas Blvd. and Flamingo has a spectacular view. Only open for dinner during the week, but they do have a high-end brunch Friday-Sunday. They have just started a new Wine and Dine program, a slate of monthly wine pairing dinners. At each dinner, GIADA’s team of sommeliers guides guests through a wine pairing hosted by a different winemaker with a tasting menu including GIADA favorites and some unique additions to highlight the selection of wine.

On Dec. 28, Mott 32, one of Hong Kong’s most award-winning restaurants and a culinary icon in contemporary Chinese cuisine, opened its doors in The Palazzo, becoming the first U.S. store. At the grand opening, guests tried new dishes from Mott 32’s acclaimed menu, including barbecue Pluma Iberico pork, minced duck in a lettuce cup and crispy sugar-coated barbecue pork buns. Champagne and wine, along with unlimited cocktails were in hand for everyone. Mott’s is known for its exceptional mixology methods, such as the Mott St. Mule, Joe’s Elixir and “It’s Five O’clock in Hong Kong” drinks. The grand interior with great seating, wide open bars and muted light were created by renowned interior designer Joyce Wang. The band, the Moonshiners, played in the 1920’s speakeasy. There were a couple of fortune tellers, photo booths and some lucky persons went home with signature drawings from Napkin Killa who has his own unique artwork on Mott 32 cocktail napkins. Hours of service are Monday–Sunday from 5 p.m.– 11 p.m. For more information and to make reservations, mott32.com/ lasvegas, email Reservations.LV@mott32.com or call 702-607-3232.

And don’t forget Ethel M Chocolates as they have announced new handcrafted Valentine’s Day cognac truffles and heart shaped boxes for that special occasion. Take the free factory tour while you are there. www.lvfnbpro.com

The Bottom Line Simple Ways to Maximize Foot Traffic

If your restaurant is located on a busy thoroughfare, chances are you’ve got some competition and want to stand out. If your restaurant is just off the main drag, you want to give people a reason to venture your way. If your restaurant is relatively isolated, you want to spark intrigue among passersby, motivating them to pay you a visit there and then or down the road.

In each case, these potential guests will judge a book by its cover, and you’ll want to put your best foot forward to bring them in.

While good food may be the core of your business, your restaurant’s appearance is a critical marketing tool, often serving as a patron’s first impression. Think about the customer journey in reverse: Before they sit down and order from the menu, they’re likely looking at the menu at the host booth or [better yet] posted outside your front door. But before that, they need to walk up to your restaurant in the first place.

Granted, we’re not taking into account the quintessential importance of your online presence…that’s a different conversation altogether. Nevertheless, there are many occasions where people are looking to simply stumble upon something fun, and that’s where these tactics come in.

Lights attract a crowd.

If you have a patio, lining it with tasteful, decorative lights is the lowest hanging fruit you could ask for. You’ve likely encountered many establishments with ‘fairy lights,’ which string up along patio walls or overhang in the same www.lvfnbpro.com

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.

way that Christmas lights can wrap around a home. These evergreen additions are surefire ways to elevate your ambiance and your allure from the outside world.

Fairy lights, while named rather informally, can easily fit the mood at casual and higherend restaurants alike. They also fulfill the all-important requirement of not being too overbearing or getting in people’s eyes. If you decide to add or adjust lighting, keep in mind that it should be to supplement the core lighting that physically allows people to see each other and not to replace it. Making your restaurant too dark or bright for the sake of aesthetics would be a step in the opposite direction.

Crowds encourage more crowds.

Greeters should remain inside.

While most patrons prefer not to wait for a table, a large percentage is also hesitant to walk into an empty restaurant. The situation is a bit of a catch 22, in that you must have people in order to bring in more people. So how do you get that ‘seed crowd’ through your doors in the first place?

Happy hours and other time-specific specials are a natural answer, and certainly serve to attract an early bird audience that 1) maximizes your output and 2) creates value in the eyes of prospective guests. The mentality of ‘If they like it, so will I,’ will ring true and benefit you greatly at the end of the day.

In many cultures, restaurant owners and staff will stand outside their front door, encouraging guests to come in. While hospitable, this practice is not encouraged in the US. American patrons largely prefer to approach a restaurant on their own, read over the menu and perhaps have a peek at the ambiance and maybe a dish or two if served close by. They wait to make their dining decision without the restaurant intervening.

If you’ve been brought up to lure in guests personally, your efforts may not produce positive results in the American market. The best thing you can do is let your ambiance and menu speak for itself. Definitely post a menu outside your front door, so potential guests can learn as many details as possible before ‘making the leap’ and walking inside.

As long as your community permits it, projecting music to the outside world will attract movement your way. Pre-recorded music will heighten the mood, and live performances will have a much more pronounced effect. You’ll create a vibe that your restaurant is ‘where the action is,’ which should be well-received by many potential guests.

Music is definitely not a solution for all restaurants, however. As is the case with any of the above suggestions, look at your core customer and their behaviors. The last thing you’d want is to upset your loyalists. Survey your frequent guests with any changes you’d like to make before you make them. Their opinion may not be the end-all-be-all, but can prevent you from making any changes that would be a step in the opposite direction.

Music can work if on brand.

February 2019 I The Las Vegas Food & Beverage Professional 23

What’s Hot Culinary Forecast

Top trends for 2019 include CBD- and cannabisinfused food and beverages along with zerowaste cooking, globally-inspired dishes and vegetable-forward cuisine. American Culinary Federation chefs identified the trends for the National Restaurant Association’s “What’s Hot survey.”

The annual survey asks chefs to identify food and beverage trends for the coming year.

Chefs ranked 140 items including breakfast to zero-waste cooking ranking them as “hot,” “yesterday’s news” or “perennial favorite.” The resulting What’s Hot Culinary Forecast gives a preview of the food, beverages and culinary themes that will be the talk of 2019.

The survey indicates that Americans crave foods that not only nourish them but also help sustain the planet. Plant-based and veggie-centric foods are no longer just for vegetarians. In fact, three of the 15 hottest items are plant-based sausages/ burgers, veggie-centric/vegetable-forward cuisine and plant-based proteins. Hyper-local sourcing, including restaurants that grow produce in their own gardens, also made the Top 10 list.

Top trends for 2019 1. Cannabis/CBD oil-infused drinks 2. Cannabis/CBD oil-infused food

Nearly 77 percent of the chefs ranked cannabis/ CBD-infused drinks as the No. 1 trend, and 76 percent of them tapped cannabis/CBD-infused food as the second most popular. Chefs who participated in the survey said infusing foods with the ingredients could create unique cuisine opportunities and potential new markets for experiential dining occasions. Seventy percent ranked zero-waste cooking as the third most popular trend.

3. Zero-waste cooking

“The Association’s 2019 What’s Hot report reflects contemporary consumer cravings in tandem with emerging societal dining trends,” says Hudson Riehle, senior vice president of research for the National Restaurant Association.

“We’re seeing a more eco-friendly perspective and greater emphasis on global flavors/cuisines as well as enhanced availability of healthful items/children’s meals and the exploration of new food sourcing options.”

10. Craft/artisan/locally produced spirits

4. Globally-inspired breakfast dishes 5. Global flavors in kids’ meals 6. Hyper-local 7. New cuts of meat 8. Veggie-centric/vegetable-forward cuisine 9. Chef-driven fast-casual concepts According to the Association’s 2019 What’s Hot Culinary Survey, a barometer of U.S. food and beverage trends, 650 professional chefs–all members of the American Culinary Federation– said infusing food and drink with cannabis and CBD could create unique cuisine opportunities and potential new markets for experiential dining occasions.

24 The Las Vegas Food & Beverage Professional I February 2019

In fact, 77 percent of the survey’s respondents identified cannabis/CBD-infused drinks as the No. 1 trend. In addition, 76 percent of them tapped cannabis/CBD-infused food as the second most popular trend.

However, as chefs and restaurateurs consider incorporating the ingredients into menu items, Association officials stressed that cannabis and CBD are federally controlled substances and laws governing their use vary from state to state.

As a result, they said, “Operators are urged to follow all laws, including applicable federal, state and local laws that apply when selling or using those items at their restaurants.”

Third on this year’s list of overall trends is zero-waste cooking, which calls for chefs and restaurateurs to reduce the amount of food waste created during the preparation of menu items to prevent it from ending up in landfills. The chefs said zero waste could be achieved through noseto-tail cooking, incorporating “ugly” produce into menu items and recycling or composting, among other things.

“Zero-waste cooking is a sign of the times,” said Hudson Riehle, the Association’s senior vice president of research. “Millennial and Gen Z customers in particular expect the restaurants they patronize to be more eco-friendly, so sustainability is high on their list. It is also good for business. Not only is food waste reduction more cost effective, it creates brand loyalty and helps protect the planet. It’s a big win for everyone.” www.lvfnbpro.com

By Linda Westcott-Bernstein

Human Resources Insights

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

Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com

The Value of

Today Let us never forget, minimize or trivialize the value of human capital these days. An internet dictionary defines human capital as “the skills, knowledge and experience possessed by an individual or population, viewed in terms of their value or cost to an organization.” An interesting description! I think that we are far too busy these days trying to categorize generations and groups of individuals by assigning characteristics and shortcomings, rather than learning and embracing the valuable skills, knowledge and experience held by our new workforce.

I’m not sure if many managers, let alone organizations today, put a lot of value or emphasis on identifying the key attributes within their company that their employees possess and bring to the table. As a matter of fact, I think a large majority of leadership in our organizations today are more comfortable giving orders than they are able to understand, engage and develop employees to their fullest potential and value. Hmmm…imagine that?

In my opinion, we categorize some generations as too old and stuck in the ways of the past, but we fail to see that these glimpses into the past can be a valuable insight into how a customer of that age group thinks and what they expect or want from our business. We make assumptions

that millenials are too sensitive and entitled, and yet they have excellent insight into what today’s customers expect from business and what the future will look like for our servicefocused businesses. We believe that some generations are afraid to make a commitment to our company or stay the duration, but we fail to even attempt to meet their expectations of involvement, respect, challenge and recognition in order for them to excel in their lives, careers and endeavors.

My point is this. The true value of human capital lies in our ability to identify, capture and utilize it to the fullest. It takes a keen mind and a lot of patience to achieve this level of engagement with your workforce. This effort starts at the time of recruitment and hiring, through a thorough and well thought out evaluation and interview process, so that your candidates are chosen for the skills you need and direction that you are going.

It also takes a sharp mind and method to extract the valuable qualities and information that you desire from your new employee, and then to engage them and provide proper support and reinforcement in order for that individual to flourish. This analysis process will involve frequent and casual conversations about interests, the best leadership style for them and

their personal goals so that an understanding can be achieved between you both. It also requires a give and take mentality. It doesn’t hurt to infuse your efforts with positive reinforcement, appreciation and genuine and sincere feedback on accomplishments and contributions.

I believe that the best of what our new human capital has to offer is yet to be discovered and uncovered. I think that we may pass judgment on others from preconceived notions and assumptions about them, when we should instead be engaged in the learning process ourselves. The most successful managers of the future will learn to put their biases and prejudices aside and recognize that “the way we’ve always done it” is not the way of the future. It is important that we change our thinking, embrace our differences, and find the potential in each and every individual for the benefit of the organization, the business and the future of our unique and brand new human capital-infused workforce.

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.

www.lvfnbpro.com

February 2019 I The Las Vegas Food & Beverage Professional 25

The RESTAURANT EXPERT The Cure for Common Sense-itis Realize there is no such thing as common sense.

Do you sometimes just want to fire everyone in your restaurant and just do all the work yourself?

Do you wonder why people can’t just do it the way you want it done? Do you ever find yourself saying, “IT’S COMMON SENSE!” If you can relate to any of the above, you probably suffer from “common sense-itis.”

I define common sense-itis as a never-ending headache you have from repeatedly banging your head against the proverbial brick wall known as running your restaurant.

This term is most accurate when applied to restaurant owners who think their managers should just know how to do things because it’s “common sense.”

Look, the definition of common sense clearly states that it’s a shared understanding based on experience. I can tell you right now that your managers, each and every one of them, do not share your experiences. They have not grown up in your shoes. They do not possess the same core values. They are not you and will not automatically do things your way, just because you think they should have common sense.

Get rid of your case of common sense-itis once and for all with an easy two-step process.

Step 1 - Create checklists for EVERYTHING! Creating checklists sounds so simple, yet I can’t even begin to count how many restaurants don’t have them in place. And when checklists do get drafted, many restaurant owners are not explicit enough in what they want done or how they want it done.

By David Scott Peters David Scott Peters is a restaurant consultant, coach, speaker and founder of TheRestaurantExpert.com, a company committed to the success of independent restaurants. Peters is a restaurant industry-recognized blogger and his writing is regularly published in restaurant industry publications, such as Restaurant Hospitality, Catersource, and QSR Magazine.

Learn more at www.TheRestaurantExpert.com.

Let me tell you the easy way to avoid this pitfall.

Grab a pad of paper, stand outside your front door and start writing down EVERYTHING you see on a daily basis that needs to get done. Especially note the things that really get your blood boiling because they seem so obvious. Continue writing as you walk your restaurant.

Be precise in your expectations. For example, “Clean glass on front door every two hours, starting with opening shift.” Then list the times.

When your list is completed, task one of your managers to customize opening and closing checklists incorporating every item on your list for every position. Remember, you cannot be too specific.

Once you have completed this process you are halfway to curing your common sense-itis. Plus, your management team is happy. They’re happy they no longer have to read your mind or dread your inevitable freak out. With lists in hand, your management team is cool, calm and collected when they see you coming. They can say with confidence they didn’t miss anything if they followed the simple checklist.

Side Note: Your checklists are never finished.

You will continue to add all of the new things that drive you crazy as they come up. Don’t be surprised if your checklists are two to six pages long. But also don’t be surprised at how well they work.

Step 2 – Follow up on the checklists.

Now that you have your checklists and have trained your managers and staff to use them, the

26 The Las Vegas Food & Beverage Professional I February 2019

easy part is done. You will see results almost immediately. I guarantee it.

But here’s what tends to happen. About three weeks after implementing checklists, when your managers see that you are not looking in the designated binder to confirm the checklists are being used, your managers will start to slack off.

And once they slack off, everyone else will slack off. Eventually they’ll quit using them altogether.

That is unless you hold them accountable.

How do you hold them accountable? To start, review the checklists daily at first. Find what your managers are missing and point it out.

Better yet, show them how you want it done. It’s your job to coach your managers and help them be successful.

Once you see they are following them routinely, you can start to randomly spot check them a few times a week.

These checklists will keep everyone on the same page for as long as they’re maintained, but you must check them or they WILL go away.

When you don’t communicate your expectations to your managers, you’re setting them up to fail. You’re also setting yourself up for endless frustration. Checklists give you an easy way to communicate your expectations and an easy way for your managers to know what is expected of them. This way, everyone is happy.

Cure your common sense-itis today with checklists. www.lvfnbpro.com

By Justin Leung

photos by Justin Leung

Justin Leung, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students. As the journalist on their leadership team, Justin desires to share the club’s experiences with the public.

He is from Georgia and decided to pursue his passion for hospitality in Las Vegas.

It was certainly a well spent holiday at home in Atlanta: a month spent with loved ones and old friends in the warmth of an ignited fireplace, gifts sitting patiently underneath the Christmas tree and the thousands of faces basking in the new year’s night sky. I nearly forgot what it felt like to stress, study and work. At the blink of an eye, my winter vacation came to an end and I returned to Las Vegas from my humble hometown.

I was welcomed by the familiar sound of arrival flights, couples and families navigating McCarran International Airport, and the sight of the Las Vegas Strip that evening. It was almost as if I stepped into a new world again: transitioning from the nostalgic Atlanta city to the evolving Las Vegas community. The smell of Vegas and the dry air reminded me of my friendships, partnerships and connections I had made. The new year needed to start strong and impactful.

The team and I needed to reconnect before the start of the new semester. With a few arrangements, some Epicurean Society members and I decided to take advantage of the remaining week of vacation we had. A Restaurant Outings member suggested we look at two different kinds of venues: Umiya Sushi, located on W. Flamingo Rd. and S. Arville St., and Creamistry, on W. Warm Springs Rd. and S. Rainbow Blvd. With little obstacles, we ventured out as a small group on January 15.

There are a number of Japanese restaurants all over Nevada, but Umiya Sushi has been www.lvfnbpro.com

recognized to serve high-quality sushi and seafood. It is located near the Palms Hotel & Casino and the business is considered to be one of the original sushi restaurants that serve all-you-can-eat. Our first impression of Umiya was excellent because of the service quality we experienced, and our members are keen on observing these standards within the first five seconds of entering an establishment.

Upon walking into the restaurant, we were promptly greeted by the host, who stood just beyond the entrance mat. To the left of the entrance, Epicurean members were astonished to see a full bar with beer and liquor bottles on the shelves. While they prepared our table to accompany our party size, the hostess began to talk to us and break the ice. She guided us to the table while maintaining eye contact and connecting with us. Through the small talk that we held with the hostess, the waiter was informed of our interests and why we decided to visit Umiya. Our first interactions with their staff helped them determine a table fit for our group and make well-informed decisions.

Umiya’s team of servers were responsive, quick, and attentive.

From the menu, guests are able to choose between à la carte or all-you-can-eat (AYCE).

The waiter with prior knowledge of our AYCE interest told us that the service is applied to the entire menu’s food items. For lunch, the price is $20.95 from opening hours to 3:00 p.m. and dinner is $25.95 from 3:00 p.m. to closing hours. The rules for AYCE include: a 90-minute time limit, an explicit charge for

any food not consumed, and being unable to share AYCE with non-AYCE party members.

Epicurean members made several remarks such as: “The salmon was so smooth and rich.

I could tell it was fresh and cut today just from the texture”; “I had to get another order of the Tako (octopus). Chewy, savory, and a musthave.” Even the special rolls had Epicurean Society members drooling. Another member added, “If I would recommend any simple yet tasteful rolls, I would suggest the Alaska Roll, and the Banana Roll.” The Alaska Roll is made with smoked salmon, crab, avocado, asparagus, a side of eel sauce and hot sauce.

If I could have the Banana Roll again, I would order it again for à la carte. The Banana Roll is a sweet, crunchy, and delicate roll made with crab, avocado, cucumber, a deep-fried banana and eel sauce. It is not only well balanced but brings out the taste of fresh banana despite being combined with avocado, crab and eel sauce.

Epicurean Society members were now craving dessert. Our visit to Creamistry was certainly eye-opening: Their use of liquid nitrogen to create premium scoops of ice cream is jawdropping. Guests can create their own or choose from the pre-created list of options.

You simply choose your size (regular, large, nitroshake or ice cream sandwich) and base (signature premium, organic, sorbet or vegan), ice cream flavor (cereals, coffees/teas, cookies/cakes, fruity, nutty or classics), and toppings and upgrades (candies, fruits, nuts, sauces, cereals or cookies/cakes).

Our social concluded with members going their separate ways until January 22, the first day of spring semester.

February 2019 I The Las Vegas Food & Beverage Professional 27

Product Review

By Bob Barnes

Bib and Tucker Small Batch Bourbon Whiskey “Bib and Tucker” is a term from America’s early days used to describe your finest attire, the kind you’d wear to a special or formal occasion. Along with the old timey name and in keeping with the fancy denotation, is its packaging in a bottle in the shape of an enlarged amber flask with the name and logo embossed in the glass with ornate hand-lettering and a cork stopper, as was commonly done in the 19th and early 20th centuries. This 92 proof (46% ABV) small batch bourbon from Tennessee is made from a mash comprised of 70% corn, 26% rye and 4% malt. After being double distilled using an extended column still followed by an old fashioned pot still, it is aged in No. 1 charred American White Oak barrels for at least six years. The slight char is not the norm, as will be clear once you pour into your glass and see the color, which is noticeably lighter than most other bourbons. It brings forth aromas of vanilla and leather and flavors of slightly sweet toffee with a hint of spiciness. I am a definitely a fan and so was the 2018 San Francisco World Spirits Competition Tasting Panel, which awarded it a Gold Medal. bibandtuckerbourbon.com

Proper No. Twelve MMA fighter Conor McGregor founded Proper No. Twelve, an Irish whiskey created with Master Distiller David Elder. Named for the Dublin postal district in which McGregor grew up, it’s a true Irish product, as it is made in Ulster, Northern Ireland in the area of the Emerald Isle known for its rich soil and pure spring water. The fact that this 40% ABV single malt whiskey is triple distilled in copper pot stills and aged a minimum of three years in former oak bourbon casks allows for a taste that is smooth with hints of vanilla, honey-like sweetness and toasted wood. Here’s to drinking to a good cause: $5 from every case sold is donated to local first responder organizations in the state or country the sales take place, with up to $1 million annually. properwhiskey.com Just in time for St. Paddy’s Day next month, here are some cocktail recipes using Proper Twelve.

Proper Irish Coffee 2 oz Proper No. Twelve Whiskey 4 oz hot coffee .75 oz simple syrup 2-3 oz heavy cream Directions: In a shaker or jar, shake or whip heavy cream until slightly thickened (not completely stiff). In a mug, add Proper No. Twelve Whiskey, hot coffee, and simple syrup. Stir, then carefully layer on top the thickened heavy cream until it covers the drink. Optional grating of nutmeg on top.

Dublin 12 Old Fashioned 2 oz Proper No. Twelve Whiskey 1 Bar Spoon Simple Syrup 2 Dashes Angostura Bitters Lemon Wedge Cherry Directions: In a lowball glass, add Proper No. Twelve Whiskey, simple syrup and bitters. Add ice to the glass and stir together. Garnish with lemon wedge & cherry.

Proper Manhattan 2 oz Proper No. Twelve Whiskey 1 oz sweet vermouth 3 dashes angostura bitters 1 brandied cherry Directions: Combine Proper No. Twelve Whiskey, sweet vermouth and bitters into a mixing vessel. Add ice and stir. Strain into a coupe/martini glass and garnish with a cherry.

28 The Las Vegas Food & Beverage Professional I February 2019

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Book Review to go detailing the brewing process, and I got more out of those than I did with old West Michigan papers. It’s fun getting a look into the similarities and differences of how beer was made then versus now.

I do wish I was able to find more information before I sent off to the publisher, but so it goes with writing about history, especially on a short and tight timeline.

What was surprising about the history?

Coming from the Midwest, I’ve long been enthralled with the old west, but who isn’t? You romanticize it, and as with most historical things, people generally take pop culture as gospel. Diving into the old west, you discover it wasn’t that rowdy and there were a lot of cosmopolitan aspects about life. These were great urban centers and exciting places to be, not because of train robberies, but because they brought in things from all over the world. In many ways, I felt early 1800s West Michigan was more old west than late 1800s Nevada.

What stands out to you in the modern Nevada beer industry?

Coming here and tasting some of the great beer made by longtime industry players like Big Dog’s and Great Basin made me smile. It was like, there’s great beer here. Sure, they’re not necessarily the flashiest breweries, but they’ve been around a long time and for me, I love consistency and don’t jump on trends quickly. If you’re making a good solid beer, you’re good with me. And I’d say a larger percentage of breweries in Nevada are just brewing good beer than some more well-known brewing states. It’s a lot like the state in general; people don’t seem to think much of Nevada outside the state, at least besides a crazy place to come for vacation. But you get here and you explore, it’s a beautiful state full of great aspects.

What do you view as the future of beer in Nevada?

I think there are a lot of positives. As I mentioned just having some major stalwarts like Great Basin, whose Tom Young (wrote the Nevada Beer foreword) is one of the industry’s great pioneers. His true passion and dedication to the beer industry is fantastic. But then you have new entries into the state making more trendy beers, like Revision and IMBIB and you have players standing out and making a name for Nevada’s beer industry. So as long as they’re starting to say, “Hey look at us,” and Great Basin and brewers like Dave Pascual at Big Dog’s keep showing well at national awards, people might take notice. I’ll also try to do my part writing nationally about the beer industry and continuing to tell the modern history through NevadaBrew.com.

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Beer has been brewed in Nevada since before it was a state and now the beverage’s history in the Silver State has been consolidated into one book, Nevada Beer by The Las Vegas Food & Beverage Professional’s own Pat Evans. It’s the second book released by Evans, who released a book about the history of beer in his hometown of Grand Rapids, Michigan, in 2015. Nevada Beer is available on Amazon and at local retailers. Evans will host a signing on February 9 from 1-3 p.m. at Barnes & Noble in Summerlin, 8915 W. Charleston Blvd.

Why write this book?

I took it as a little bit of a challenge, but also a way to jump into the Nevada beer industry. Back in Michigan, I was deeply involved as a reporter in a city known nationally for beer. When I found out I was moving to Las Vegas in September 2017, I decided to let my publisher know and they wanted a Nevada beer book. Prior to my move, I had heard and read a lot about how lousy the Nevada beer scene is, and I didn’t feel like it was possible if it was true. So it was sort of a challenge to prove people outside of Nevada wrong and show there is good beer in the state. Plus, what better way to jump into the industry and get to know people. It’s full of a lot of great people.

Was there history to dig deep into?

Surprisingly more than I thought there would be. Knowing from previous research that beer was widely made across the country pre-Prohibition, I expected a good amount. It was all concentrated north of Las Vegas of course. Even aside from Carson City and Reno, which had significant operations, there were dozens of breweries in the mining towns. I loved how in-depth some of the newspapers used

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February 2019 I The Las Vegas Food & Beverage Professional 29

EVENTS

AD INDEX

There are several major food & beverage events happening in the coming months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.

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February 19-21 the Coffee, Tea & Cocoa Winter EPPS will convene at Bally’s Las Vegas Hotel and provide a venue for suppliers of coffee, tea and cocoa to present new items and promotional opportunities to buyers from across all retail channels. ecrm.marketgate.com/Sessions/2019/02/CoffeeTeaCocoaEPPS February 24-27 the National Grocers Expo held at the San Diego Convention Center will bring together independent retailers and wholesalers, food retail industry executives, food/CPG manufacturers and service providers for opportunities to learn, engage, share, network and innovate. www.thengashow.com March 4-7 the International 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 5-9 the Natural Products Expo West, held at the Anaheim Hilton and Anaheim Convention Center, will include the newest trends in natural food & beverage products. www.expowest.com March 25-27 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 April 26-27 the 9th Annual Universal Whisky Experience will take place at Wynn Las Vegas. Founded by our friend, whisky enthusiast Mahesh Patel, it will feature exclusive tastings of the world’s finest whiskies, classes and other whisky experiences. This event is one not to be missed by any serious whisky aficionado! www.universalwhiskyexperience.com

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

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Designated Drivers, Inc. designateddriversinc.com 877-456-7433

page 30

Ferrari-Carano Vinyards & Winery ferrari-carano.com

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Keep Memory Alive Event Center 702-263-9797 kmaeventcenterlasvegas.com

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

page 29

Riedel riedel.com

page 20

Roca Patron rocapatron.com

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