March 2013 The Las Vegas Food & Beverage Professional

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The 3 days in Vegas your business can’t afford to miss See story on page 16

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Issue 3 Volume 13

March 2013

CONTENTS

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Cover

FEATURES NIGHTCLUB & BAR SHOW RETURNS TO LAS VEGAS and once again this year, looks bigger and better than ever! NCB is the industry’s largest mixer/party held in the biggest party-town in the country.

Nightclub & Bar professionals come to enjoy seeing, tasting and experiencing the latest products to the industry by day, and then party all night at some of the hottest clubs in the country!

Full story on page 16

20

THE NIIGATA SAKE FESTIVAL is fast approaching and will take an elite and fortunate group on a memorable tour of the most famous sake region in Japan. Niigata in spring is beautiful and if luck is with us, you will be able to experience the traditional Japanese cherry blossoms in bloom!

KAMMPAI!

31

WOW! FOOD & BEVERAGE SHOWS FOR MARCH ARE EXPLODING! For us in the industry, March is one of the busiest months in the year attending shows, expos and events here in Las Vegas. Here are just a few you don’t want to miss. Check our Calendar of Events for all the details, CHEERS!

11

Back Cover

CATERSOURCE SHOW IS BACK in town March 10 thru 13, and as the largest catering-dedicated event in the US will be sure to satisfy industry professionals. Co-exhibiting at Catersourse is the Nevada Restaurant Association presenting The International Restaurant Show and ACF Chefs Association with The Chefs Challenge. Exhibits open March 12 and 13.

Page 4 Hot Off the Grill!

Page 11 Nosh & Swig Makes Big Impact with Small Plate

Page 21

Page 12 Brett’s Vegas View

Page 24

Page 14 Sommelier Vs. Cicerone Showdown

Are Ready for

Page 16 Cover Feature: Nightclub & Bar Convention & Trade Show

Page 26

Page 18 What’s Cooking?

Gordon Ramsay Brings a

Page 19 Las Vegas Chocolate Festival and Pastry Show

Vegas Strip

Page 9 What’s Brewing?

Splendor in the Glass

Advertiser Index

Page 10 Food for Thought

May We Recommend: Taqueria Canonita

Events

Page 5 Ask Doctor Sake Page 6 HR Insights

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Page 7 Taste of Canada Shows Vegas the Goods May We Recommend: Kyara Japanese Tapas Page 8 Anthony Bourdain and Eric Ripert Poppy Den Introduces Cocktail Dropper “Mixology Kit”

www.lvfnb.com

Niigata Sake Festival

Vegas’s Finest Irish Pubs St. Paddy’s Day

Epicurean Corner Page 28 British Invasion to the Las

Page 31

March 2013 I The Las Vegas Food & Beverage Professional 3

The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com

HOT OFF THE GRILL!

March 2013 Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

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

Bob Barnes Editorial Director

THE NIIGATA SAKE TOUR is just around the corner, March 12 through 19, and here the planning committee is making final preparations for this exciting trip of a lifetime to the largest sake festival in Japan. Niigata, Japan is known for its superior quality of sake due to its pristine ground water, great sake rice, generations of brewing experience and a perfect sake brewing climate.

Along with LVF&B Pro are Asian Ambassador Yuno Hayashi and K. Mike Masuyama “Doctor Sake.”

bob@lvfnb.com

Juanita Aiello Creative Director juanita@lvfnb.com

@lvfnb

A TASTE OF CANADA was recently hosted at the Las Vegas Country Club where over 40 food & beverage manufacturers from Canada presented products to the industry here in Las Vegas.The event was well attended and covered by food & beverage media including LVF&B Pro. Here we are with Claire Citeau representing Alberta Agriculture and Rural Development and Los Angeles-based Ronan Caillo, Canada’s Consul & Trade Commissioner.

The Las Vegas Food & Beverage Professional

SPLENDOR IN THE GLASS was recently hosted again this year at the LVH and once again MC for the event was Las Vegas TV and radio personality Nate Tannenbaum. Proceeds from this local PBS Station fundraiser go to help funding further community programs and airtime. Beer, wine and spirits, plus the personnel to serve it came from Southern Wine & Spirits of Nevada. Great job, and congratulations!

The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!

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

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Journalist Chef Jet

Journalist Juanita Fryer

Journalist Jackie Brett

Journalist Shelley Stepanek

Journalist Les Kincaid

Journalists Scott & Elaine Harris

Journalist Mitchell Wilburn

Journalist Beth Ellyn Rosenthal

Journalist Kim Trevino

Journalist K. Mike Masuyama Ph.D. “Dr. Sake”

Journalist Chandra Paige

Spirits Editor Adam Carmer

Journalist Charlotte Maher

Journalists Lucille Thaler & Tony Zanoff

Journalist Linda Bernstein

Journalist Michael Oshman

Journalist Alice Swift

Journalist Lisa Podaca

Journalist & Photographer Ben Brown

Photographer Jessica Kuiper

Photographer Bill Bokelmann

Photographer Rose Powell-Carver

Photographer Shanna Magnuson

4 The Las Vegas Food & Beverage Professional I March 2013

www.lvfnb.com

Lee’s Discount Liquor is pleased to announce their 7th Annual Beer Experience at the Las Vegas Hotel!

For more information, please call 702-451-0100 or visit their website at www.leesliquorlv.com

By K. Mike Masuyama Ph.D. Mike Masuyama is a bi-cultural science-technology-business consultant.

He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake and food areas both in Japan and the US., and has published several books and dozens of articles.

ASK DOCTOR SAKE…

Why Does Sake Go So Well With Sushi?

PART I Sushi never goes without sake. Sake goes with sushi on all occasions nowadays. Almost. Sushi and sake seem inseparable partners. Were they always and will they be forever? I can’t tell anything in the future through my crystal ball, but I can tell you it was “not.” Sushi was not recommended with sake for many, many years in Japan. Serious, authentic chefs did not serve sake with anything flavored with vinegar. As a matter of course, rice for sushi was flavored with vinegar, a little bit of sugar and salt. Some added a drop of soy sauce. Vinegar negated the serving of sake. Why? Because vinegar was thought to ruin the delicate flavor of sake. A strong pungent vinegar (acetic acid) smell covered other flavors in mouth on days when sake was usually served hot, evaporating vinegar easier. In addition to such a sensual issue, vinegar was psychologically disliked because it was the final product of alcohol spoilage or further aerobic change. Alcohol can be converted or spoiled by vinegar (acetic acid) by certain bacteria under certain conditions.

Accordingly, sake was not served with such bad spoiled stuff.

Anything flavored with vinegar such as cucumbers or Wakamesea veggies Sunomono (sour appetizer) and sushi, were no good with sake.

Sushi has been a special treat in Japanese eating with a long history. Sushi was originally a product of food preservation of fish or seafood. Sushi evolved as a fermented food like summer sausage (certain types), pickles or dairy products by lactic acid bacteria. Fish or seafood, which was easily decayed, could be preserved by lactic acid generated by these microscopic size living creatures. Sushi was not intended to eat with rice at that time but for preservation of precious protein of fish. This is the first major difference between sushi yesterday and sushi today.

Fish, mostly from fresh water (easier to catch) was cleaned and piled in a clay pot with salt, and some vegetables and rice.

Then a rock was placed on top of salted fish to squeeze water out and keep less aerobic (less air) favorable for particular lactic acid bacteria. They produced lactic acid in a course of such fermentation in 7-14 days to suppress unwanted spoiling microbes. Through this innovative process, fish became a preserved food for later consumption. Fermentation is a process of preservation by favorable microbes over unfavorable ones. There is a big issue out of such fermentation, though. Byproducts of fermentation occasionally smell awful.

An example of fish fermented sushi was Funa (crucial carp) or Ayu (sweetfish) sushi, that some people love but others think stinks, similar to Limburger or Brick cheese. (to be continued…in Part 2 we’ll look at how the use of vinegar transformed sushi and how sushi got diversified into various forms) www.lvfnb.com

March 2013 I The Las Vegas Food & Beverage Professional 5

HUMAN RESOURCES INSIGHTS

Workplace Bullies

By Linda Westcott-Bernstein

Workplace bullying is defined as ongoing “mistreatment, intimidation, sabotage of work effort, threatening conduct, verbal abuse, road-blocking and public humiliation.” It is behaviors which subject the target to hostile, intentional, ongoing and abusive conduct which results in health-impacting physical and psychological effects.

In today’s “lean and mean” with workplace bullies? environment — it’s not hard to • Damaging rumors, gossip and/or imagine some form of bullying taking malicious statements place in a variety of workplaces.

• Intimidation, hostility and/or Workplace bullies may manipulate mean pranks their superiors and be hidden behind • Intentional lack of support, a protective barrier because they such as withholding needed oftentimes deliver strong business resources, impeding the work, or results, unfortunately at the expense deliberately keeping information of organizational values or respectful from the individual treatment. With emphasis on the • Shunning, ostracism or lack of Linda has written a self-help bottom line these days, this pressure inclusion book entitled “It All Comes creates situations that many are not Down to WE!” which offers • Undermining, discipline without capable of managing effectively. In guidelines for building a solid cause, and/or deliberate creation high-pressure environments where and enduring personal work of work deficiencies ethic. You can find her book “making the numbers” is the allon the website (below) or on • Unreasonable expectations or important goal, over-focusing on Amazon or Google books. work load short-term goals and emphasizing Phone: individual performance may bring • Verbal abuse, slander and/or 702-326-4040 out this frightening side of human disrespectful behavior Email: nature.

LindaBernstein@cox.net • Work sabotage What behaviors are most commonly Workplace bullying appears to be far Website: www.LBJConsulting.net experienced by individuals who deal too prevalent. One recent study that surveyed over 4,000 adults in U.S. workplaces revealed results that were  alarming: • 34% of employees have been victims of bullying.

• 72% of bullies were bosses, with  62% male and 58% women.

• Same-sex harassment accounts for more than 67% of bullying.  • Women target other women in  80% of cases.

• Bullying at work is four times more prevalent than harassment.

• 45% of targets experience healthrelated problems.

In addition to the estimated 53.5 million Americans who report being Linda Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees.

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bullied at work, another 15% say they have witnessed it happen to someone else. In better times, one third of bullied targets reported voluntarily quitting their jobs to avoid further mistreatment. More often than not these days, victims put up with the hostile treatment because they fear job loss or retaliation, and feel they have no place to go. The current economic situation lends itself to escalating harassing behavior, and workplace bullies are inflicting greater risk to both targets and their respective organizations.

Who on the front line can help you battle against bullies? Your managers.

Now may be the right time to offer some training for supervisors so they can spot the signs and signals of a bully - stop the hostile behaviors - and potentially save your organization from an expensive lawsuit down the road.

Finally, any reports of bullying made by your employees — regardless of how insignificant they may seem – must be investigated. When allegations of workplace bullying come to your attention, take them seriously, investigate the matter, treat the issue with respect and confidentiality, report back to those affected, and make the effort to minimize any potential future occurrences with communication, training and a policy of zero tolerance. Failure to address concerns/allegations or maintain open channels of communication could mean trouble may be waiting in the wings, and that trouble could cost you plenty!

HR

Question of the Month Next month’s topic: Coaching for Success Do you believe in the value of coaching? Do you know how valuable coaching can be to your bottom line and organization? Please share how you coach others to ensure their/your success. Share your opinion or a situation.

Send to LindaBernstein@cox.net. Responses for next month’s column earn a copy of my book (see left). Be sure to include your mailing address when sending useful responses. www.lvfnb.com

Taste of Canada Shows Vegas the Goods

By Mitchell Wilburn

The Canadian Agriculture Board made an appearance at the Las Vegas Country Club to let distributors, importers and food buyers meet with the producers of Canada’s goods. Everything from health-juices to fudge was represented, along with some very interesting things one would and wouldn’t expect from the Great White North.

Montreal Fudge by Gourmet Nantel is already a popular item in the Northeast USA, especially in communities of Canadian expatriates. While the taste in Canada is for ultra-creamy (often with maple), they’ve got one that’s consistently dark as fudge will allow. There were many sweets and cakes, for both large-scale food service and individual packaging. Furthermore, Country Prime Meats had an interesting array of preserved meats for individual sale, including a brand-original Honey Garlic flavor.

One particular stand-out was the notorious Canadian maple syrup, but with an economical twist.

Can-Natur makes a line of breakfast syrups with real maple syrup, in the flavors of Original Maple, Honey, Butter, Strawberry and Blueberry. They are also soon to launch a dessert topping, a sweet or spicy barbeque sauce, and even real maple sugar sprinkles. For maple lovers, there’s no doubt these can become a pantry staple.

Out of left field was Mari’s Foods Inc. and their line of Asian-style dressings and mayonnaise.

Ginger Carrot, Toasted Sesame and Wasabi Edamame came in both dressing and mayonnaise, and both almost addictively delicious. Not the only interesting sauce at the show either, with the Cattle Boyz line of sauces in big glass swing-top bottles. Their sauces, seasonings, and even packaged pulled pork are great examples of often overlooked Canadian barbeque.

There was even a booth just for the growingly popular Canadian dish, poutine. Fries, brown gravy, and often some kind of meat (duck confit is a popular choice on a few Vegas menus) make up the bulk of the dish, but connoisseurs know that the cheese curd is the important part of the equation.

Not too sharp, not too milky, not even too melted, and there’s even supposed to be a bit of a squeak when you bite down. This comfort food of Canada is just the most recent, but certainly not the last, to migrate into the American palate. As a country that is more than our neighbor to the north, and is truly our most similar culturally, it has much to offer our Food and Beverage industry. We can all look forward to seeing more Canadian-born products on our shelves and in our restaurants.

Photos by Juanita Aiello & Ben Brown

May We Recommend: Kyara Japanese Tapas - www.kyaraizakaya.com

Photos by Juanita Aiello

www.lvfnb.com

March 2013 I The Las Vegas Food & Beverage Professional 7

Anthony Bourdain and Eric Ripert Take the Stage at The Pearl at Palms Casino Resort in Las Vegas as we know it to be. The Pearl was abuzz with excitement as Bourdain walked Good vs. Evil-it was not hard to imagine out on stage and quickly introduced his who would be Good and who would be friend Eric Ripert. This was a show that Evil when the two legends appeared at was very unique and kept us rolling in the Palms Resort. VIP guests arrived at our box seats most of the night. the new Social lounge for some passed We weren’t prepared for a “comedy appetizers and appropriately a Bourbon show” but we surely got one. Good Tasting. vs. Evil kicked off with each of the Walking into the lounge we saw him right evening’s hosts roasting the other away-Chef, Author, TV Host, the Man one. They left no topic untouched and who tells it like it is all over the world, bantered about the food industry (from Anthony Bourdain, who was seated at sustainability to ingredients), fellow the bar, and of course with a libation in chefs (Ramsay, Fieri and Paula Dean) hand. Speaking with him briefly we left and the current state of dining trends him to his work as long time friend and (guests paying up to $350 to experience renowned god of the kitchen Eric Ripert a meal at Ripert’s landmark restaurant arrived and joined him.

Le Bernardin). At one point, Bourdain We really didn’t know what to expect had Ripert blindfolded and fed him a these two Chefs would be doing on fried Twinkie and then opened up to an stage as that is usually not their home audience Q & A that was very spirited

to say the least. This unique show, which they have performed several times over the past year, is getting ready to hit a few more markets this spring and is well worth attending if it comes to a city near you.

After laughing and being entertained for hours, a small group gathered with Bourdain and Ripert at The View atop the Palms’ Fantasy Tower for a VIP meet-and-greet. Guests snacked on culinary creations by Simon Restaurant & Lounge at Palms Place and N9NE Steakhouse and sipped on Patron and Imperial Vodka cocktails. Chefs Kerry Simon (Chef/Partner at Simon), Barry Dakake (N9NE Executive Chef) and Doug Bell (Heraea Executive Chef) joined the afterparty and enjoyed bantering with Bourdain and Ripert.

Good vs. Evil provided a very entertaining evening. All that attended were pleasantly surprised with the candor Bourdain and Ripert exhibited.

Chef Angelo Sosa’s Poppy Den Introduces Cocktail Dropper “Mixology Kit” Where Patrons Can Mix, Concoct and Individualize Their Drinks Chef Angelo Sosa now brings to Las Vegas individualized mixology kits for patrons to experiment, have fun and personalize their cocktails.

The mixology kits contain four cocktail droppers that allow guests to customize Critically acclaimed, award-winning their cocktail with lemon, lime, bitters Chef Angelo Sosa, who recently and simple syrup flavors. opened his first Poppy Den restaurant in Tivoli Village, has been giving Las “The mixology kits are a reflection of Vegas residents a new culinary option Poppy Den’s environment, a way for to delight their palates. His Asian guests to broaden their horizons and gastropub is inspired by hand-picked, experience new tastes and senses,” high quality ingredients and has now said Chef Angelo Sosa. “The kits added a new dimension with Mixology are a wonderful addition to our wide Kits. selection of signature cocktails and

8 The Las Vegas Food & Beverage Professional I March 2013

By Elaine & Scott Harris

Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist.

Scott Harris, sommelier, President of Vino Las Vegas LLC and a staff journalist for The Cuisineist.

Email: Cuisineist@gmail.com Website: http://CUISINEIST.com

a great interactive way to get creative during your night out.” Once again, this globetrotting exceptional Chef brings innovative ideas and flavors to please his guests.

Poppy Den is located in the heart of Tivoli Village at 440 Rampart Blvd, Suite 180. Poppy Den is open Sunday – Thursday from 11:30 a.m. – 10:30 p.m. and Friday – Saturday from 11:30 a.m.

– 11 p.m. The Den is open Wednesday – Thursday from 5 p.m. – midnight and Friday – Saturday from 5 p.m. – 2 a.m. For more information, please visit www.vegaspoppyden.com.

www.lvfnb.com

By Bob Barnes

what’s

BREWING? Beer Fest Season Begins

Next up on April 5, is Rock ‘N Brews 4, this time being held poolside at the Palms. This will be the fourth beerfest fundraiser put on by the UNLV Beverage Club. These fests always feature non-stop music, a young vibe and a quality selection of around 70 craft brews. The current lineup lists most of our local breweries, including Barley’s, Chicago Brewing, Ellis Island, Gordon Biersch, Joseph James and Tenaya Creek. Tickets cost $40 or $60 for VIP, which includes early admission, a special VIP line, access to a top deck VIP lounge and raffle tickets for giveaways. Tickets can be purchased at www.brewunlv.com, where you can also view the participating breweries and music lineup.

More Great Beer on the Vegas Strip

Aureole at Mandalay Bay has always been known for its wine program, with more than 10,000 bottles, a cellar with 3,200 different varietals and a four-story wine tower serviced by angels that fly up to retrieve your selections.

But what about beer? The Charlie Palmer www.lvfnb.com

restaurant recently rolled out a craft beer list that includes several Belgian and Belgian style brews, such as Westmalle Dubbel, Trappistes Rochefort 8, Duvel, Lindemans Cuvee Rene, Matilda Belgian Blonde Ale and fine American ales including Lagunitas IPA, Anchor Liberty Ale and Anderson Valley Oatmeal Stout. If you postulated that Mandalay Bay’s Director

of Food and Beverage Sarah Johnson had something to do with elevating Aureole’s beer list, you’d be correct. Sarah recently earned her cicerone certification, making her the first female in Nevada to do so (see my interview with Sarah on page 18). Sarah and Aureole Assistant General Manager Aaron Murnighan have put together very detailed tasting notes for their new beer offerings and have trained the staff on what beers pair best with Aureole’s menu items. The list, though only a dozen, will certainly expand, but for now it’s a well rounded list with something for pretty much any beer palate. Aureole’s full craft beer menu can be seen by visiting CharliePalmer.com. Sarah has more beery plans in the works for Mandalay Bay, and Aureole held a beer vs. wine pairing event in February (see Mitchell Wilburn’s coverage of this event on page 14).

Tenaya Creek Expansion

Tenaya Creek Brewery has expanded yet again, adding three 40 bbl fermentors and a 40 bbl Brite tank, which has increased its capacity by 60%.

This greater capacity has allowed it to enter the Southern California and Alberta, Canada markets. Additionally, tap handles continue to spread throughout the Vegas Strip and now 85% of local Albertsons are carrying the brand.

A recent accolade was its Old Jackalope Barley Wine scoring a near perfect score of 97 in Draft Magazine (http://draftmag.com/review/1340).

Tenaya also landed Alex Graham, formerly head brewer at Joseph James. Alex took over as Brand Representative but also occasionally

Photos by Joe Urcioli

Spring approaches, so it must be the start of beer fest season. Actually, anymore in Southern Nevada there always seems to be some kind of fest going on, but the next few months promise to bring a handful of fun and quality opportunities to sample oodles of local and regional beers. First up is the Brews Best HandCrafted Beer Festival on March 9 from 2:00 to 6:00 p.m. at the waterfront cobblestone streets of Lake Las Vegas. Expect nearly 100 craft brews and live music. Tickets are available at the event for $30 or in advance for $25, and VIP tickets are $40, which includes early admission at 1. Proceeds benefit New Vista Community, an organization that supports programs for intellectually challenged adults & children in the Las Vegas area. To purchase tickets, visit http://brewsbestlv.com.

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

lends his brewing expertise to the brewery, with his most recent creation being a Baltic Porter; more toasted than roasty, it’s fermented with lager yeast, and has complex maltiness, the result of the Specialty Malt, Special B and Dark Crystal Malt that’s it’s made with.

Beer Spotlight

This month the spotlight shines on Tenaya Creek Imperial Stout, a seasonal offering that seems to fly off the shelves each year it’s released. No surprise if you’ve ever tried it. Brewed with Pale, Caramel, Chocolate, Roast, Victory and Black malts, this rich and roasty black beer has notes of espresso and mocha and a malty sweet finish that’s balanced with a decent amount of bitterness that’s compliments of Magnum hops. A very easy drinking beer, it may sneak up on you, as it weighs in at 9.3% ABV. It comes in a 22 oz bomber with a white wax seal. Look for it at retail stores throughout Southern Nevada.

As always, great beer happens in Vegas!

March 2013 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

Vertical Wine Tasting

By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid

Despite its name, vertical wine tasting has absolutely nothing to do with how you drink wine. It does not require standing or jumping up, nor does it involve a very tall glass. The key to vertical wine tasting is in the selection and order of wines to be tasted.

A vertical tasting involves wines from different vintages but all the wines will come from the same winery. If the winery produces more than one type of wine, you would select a single wine from that winery and taste multiple vintages of that wine. This is one of the most educational tasting formats because it offers the opportunity to taste the effects on wine caused by weather, growing conditions and changes in wine-making style over time, as well as demonstrating how wines change as they mature.

For instance, you might have five vintages of Chateau Mouton Rothschild (a famous wine from Bordeaux in France). When you hold a vertical tasting, you are learning more about the differences between different vintages rather than the differences in wineries.

There is no rule or accepted practice about the number of wines that you need for a horizontal or vertical wine tasting. I suppose you could just have two wines tasted together and that would qualify. I tend to think that a minimum of three wines or, more usually, five or six wines makes a more interesting tasting. Some of the wine and food festivals or other big events may have hundreds of different wines available. You can make your own horizontal tasting at one of these events quite easily by limiting your tasting to a particular type of wine from the primary vintage that is being poured.

Cabernet Sauvignon is the big daddy of the red wine world. It is the famous grape that is used in the Bordeaux region of France, and is produced in quantity in North America, South America, Italy and Spain. Cab is a red grape that produces a red wine that is full bodied, rich in all its flavors, firm and able to age for long periods of time in the bottle (depending on the winemakers intention, and the region). It is aromatic and deep in all aspects. Some flavors that can best describe Cabernet Sauvignon are black cherry, cassis and raspberry. These flavors are balanced out with tannins and acids.

Besides the fruit flavors present in Cab, there are predominant flavors of tobacco, cedar, oak and dried herbs. Cabernet Sauvignon is a stronger wine that is most often worked up to. Usually starting with lighter bodied, mellower reds and graduating to the tannic, very full Cabernet Sauvignon. But if you want to jump right into it and start out with Cabernet Sauvignon, more power to you.

Remember Wine Is Food.

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By Ben Brown

Nosh & Swig Makes Big Impact with Small Plates

Benjamin Brown is a food and travel journalist residing in Las Vegas. He writes for Examiner.com as a local food critic, where his love for exercise qualifies an appetite that borders on ‘Man vs. Food.’

Dining and adventuring around the world, Ben is also a contributor for travel blog JohnnyJet.com and Amble Resorts LLC.

Nosh & Swig is located at 3620 E Flamingo Rd, Las Vegas, NV 89121.

Avg. out-the-door price is ~$25-35/ person. Call (702) 456-6674 for reservations or find out more at Nosh & Swig online at www.noshandswig.com.

Don’t let the term ‘small plates’ fool you at Nosh & Swig, an instant local favorite a few miles down from restaurant row on Flamingo.

Eclectic global flavors, portioned substantially larger than the average small plate [we’ll call them medium plates?], will electrify the palate amidst a bright, stylish setup. But beyond sophisticated dining comes a truly homey experience, where a husband-wife ownership duo will add laughter and memories to their “food festival of funzies.”

“I love to cook excellent food. Whatever specials I feel like putting into the menu today, it’s there. I just freestyle it,” begins Executive Chef Steve Piamchuntar, whose half-Thai heritage helps inspire his worldly menu. He goes by Steve-O, a name given to him during his tenure as Executive Chef at the Turnberry Towers. Food & Beverage Director of the Strip residency as well, Steve-O applies a wealth of knowledge from diversified fine dining into Nosh & Swig’s more casual concept.

“Seeing the same people all the time meant we had to change it up a lot. 4-5 menus every day, oftentimes I switched them out 3-4 times a week.

20 menus a week, that’s a lot of recipes,” he said, speaking in a fast-paced yet humble tone.

He is joined by his wife and General Manager, Lorie, whose creative flare gives the small establishment a distinct sense of comfort. Plush booths, bright tables with cushioned swivel chairs, an open-air kitchen and the ‘Flushing Avenue’ sign that points to the bathroom are a few reasons why customers can lounge here for hours on end.

www.lvfnb.com

“I love making my own sauces. Something new is always coming to the table,” Steve-O said. His concoctions add a dazzling identity to each dish, where ingredients are hand-selected.

The Dr. Pepper braised short ribs have quickly become a house favorite with exceptional flavor and fall-off-the-bone tenderness, complemented beautifully by the addictive cornbread polenta.

And the night’s special, Moroccan-spiced lollipop lamb shank with twisted tzatziki and seasoned lentils, needs to become a permanent menu fixture.

Then came a pause. We turned to see Congresswoman Dina Titus, who decided to drop in for dinner with her husband and company. Steve-O and Lorie greeted them with a smile and sat them at one of the quaint semicircular booths nearby. Looking at our table filled with signature dishes, Titus’s party ordered much the same.

“I’ve been trying to experience as much of the neighborhood as possible,” Titus said. “It’s great to have fun and friendly spots like this opening up and is really doing something great for our community.”

I had the privilege of taking the first picture for their celebrity wall. Steve-O claimed that he had a hard time keeping a straight face in photographs, preferring more goofy, animated poses. He certainly kept his composure around Nevada’s first district representative, but she appreciated Steve-O’s fun, easygoing attitude, which stands out even more in his food.

Desserts at Nosh & Swig are fun and elaborate, keeping up with the motif of delivering light finishes to otherwise heavy food. The cookiemon embodies a classic skillet-baked cookie a la mode and the state fair waffle sandwich combines, put simply, just about everything you’d see at the county fair.

“We just get to be ourselves here,” Steve-O said.

“We don’t try to impress. We just make really good food and have a lot of fun. This is the kind of place our customers say they’ve always wanted, and we’re happy to be here for them.”

Photos by Ben Brown

The menu lists nearly 50 more reasons to relax and enjoy. Steve-O’s recipes are tried-andtrue, developed over years of fine-tuning with loyal patrons. To do this place justice, order something from as many of the menu’s seven sections as possible [3-4 plates is usually enough per person]. The pork belly sticky bun tacos and brulee salmon skewers, with honey-miso glaze, each fuse sweet with savory and east with west.

The cock-a-waffle-doo adds elegance to chicken ‘n’ waffles with homemade blueberry syrup.

Vegetarians will croon over the lotsa mozza, which stacks eggplant, tomato and mozzarella cheese atop a divine cornbread polenta, as well

as the elote, or corn smothered in cilantro pesto and chipotle aioli.

March 2013 I The Las Vegas Food & Beverage Professional 11

Brett’s BY

FAST LANE NEWS

Hospitality company sbe is breaking ground on SLS Las Vegas, formerly the Sahara, slated to reopen in fall 2014. Key elements will include restaurants The Bazaar by José Andrés, Katsuya by Starck, Umami Burger, The Griddle Café, seven Fred Segal-branded boutiques and four nightlife experiences including Shelter and The Sayers Club.

Nobu Hotel at Caesars Palace, the first celebrity chef-branded hotel venture in Las Vegas, is open with 180 rooms and the Nobu Restaurant and Lounge.

In April, the Press, a new indoor/outdoor bar concept with all-day food options will open at the Four Seasons.

Buffalo Bill’s in Primm, Nev., has unveiled recent suite improvements, a newly reconfigured casino floor, live poker and a revamped sports book.

Heraea, the ultra-chic American restaurant and sports lounge created by The ONE Group, has opened at the Palms.

The Adventuredome at Circus Circus is replacing the Rim Runner flume ride with a new roller coaster, El Loco, which will open in December.

Sugar Factory at the Miracle Mile Shops has introduced its new Strip-side Goblet Bar featuring sweet, spirit-infused options.

Lied Discovery Children’s Museum will open a new facility at The Smith Center in March and drop Lied from the name.

SHOWBIZ BLIPS

New Kids on the Block, 98 Degrees and Boyz II Men have planned a 30-date summer tour, “The Package Tour,” with a stop at Mandalay Bay on July 6.

“Raiding The Rock Vault,” a history of rock ‘n’ roll from 1948 to 1989 with an all-star band, will kick off a year-long run on March 9 at the LVH.

SCATTERED TIDBITS

After 20 magical years, Penn & Teller have extended their show again at the Rio through 2018.

“50 Greatest Photographs of National Geographic,” a comprehensive exploration of National Geographic’s most iconic photos, is on display in the Imagine Exhibitions Gallery at The Venetian.

“Legends in Concert” has opened with a multi-year contract in its new home in the Flamingo Showroom.

Andrew Dice Clay will start his 20-show headlining gig for March-May at Vinyl at the Hard Rock on March 14.

The new “Tribute Royalty” show has opened at the V Theater featuring music icons Michael Jackson, Elvis Presley and Lady Gaga.

“America’s Got Talent Live In Las Vegas” is back for a seven-week run at The Palazzo Theatre.

“The Australian Bee Gees Show” tribute show will continue another two years at the Excalibur.

The D downtown has opened two new shows “LaughterNoon starring Adam London” and the topless review “Raack N Roll.”

The L.A. Comedy Club has moved to a showroom at Bally’s to share a space with “Tony & Tina’s Wedding.”

12 The Las Vegas Food & Beverage Professional I March 2013

Madame Tussauds has unveiled wax figures of Whitney Houston and Sandra Bullock.

The Great Vegas Festival of Beer with music and food will be held at Sunset Park on April 27.

Project Dinner Table will return on April 20 for its fourth season.

A version of the Liberace Museum may appear downtown at Neonopolis next January.

The international food festival Vegas Uncork’d

by Bon Appétit will be held May 9-11.

Chef Shawn McClain of Aria’s Sage Restaurant will debut his first casual concept, FIVE50 Pizza Bar, at the resort this spring.

Ruth’s Chris Steak House has opened its 137th Ruth’s Chris Steak House inside Harrah’s with nearly 400 seats, two glassencased private dining rooms and two bars.

Drai’s After Hours after 15 years has closed at Bill’s Gamblin’ Hall & Saloon for the hotel’s renovations.

Rockhouse has returned to the Strip with a new location at The Grand Canal Shoppes inside The Venetian.

The Wedding Chapel at Aria will open April 23 on the first floor of the Convention Center.

Krave Massive will open an LGBT movie theater within the nightclub this spring and feature LGBT films.

An upscale Detroit restaurant, Joe Vicari’s Andiamo Italian Steakhouse opened its first out-of-state dining experience at the D downtown.

UNLV’s scholarship fundraising 39th annual UNLVino will expand to four days of events, April 18-21. www.lvfnb.com

thank you for participating in the Wake Up Breakfast with Nutella Recipe Contest.

Be on the lookout for our recipe contest winners featured in the May issue of Las Vegas Food & Beverage Professional.

The unique combination of hazelnuts, skim milk and a hint of cocoa makes Nutella® hazelnut spread an inspiring ingredient for breakfast. Visit nutellafoodservice.com.

spread it around.

©FERRERO

™

Sommelier Vs. Cicerone Showdown: Whose Libation Is a Pairing Sensation?

By Mitchell Wilburn Mitchell Wilburn is a food and drink writer living in Las Vegas.

You can view his restaurant, beer, spirits, and event articles at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/ mitchellwilburnofficial.

Cicerone: Sarah Johnson Sommelier: Cristophe Tassan With the importance of craft beer and the profession of a cicerone rising, traditionalists in the wine community may be leaning back on their heels at the hottest new staple in the Food and Beverage scene. While both practitioners of the fermented arts are no doubt dedicated to their service and education exploits, there is something of a friendly rivalry between those who plant their flag on the beer or wine side of the border. While there are so few beer-lovers expert enough out there to call themselves a cicerone, and essentially none that can be called an expert at both, the position of beer as a pairing has been received well by even the neophytes of the scene. And why not? What beer lacks in the pedigree and subtly of wine, it makes up with variety and approachable nature in spades. That said, there is still much debate on the pairings of both, right down to a dish-by-dish basis, with great points and criticisms for both sides. As something of an inauguration for the Mandalay Bay’s new Director of Food and Beverage and our city’s first lady cicerone, Sarah Johnson was charged with making a beer pairing for a five-course meal at Aureole. The twist was that Aureole’s wine director and resident sommelier, Christophe Tassan, made his choices on the same menu, with the diners to decide which pairing is the victor.

needed to work with both strong aged and creamy cheeses. Dessert was also a big win for beer, mainly carried by the spiced mini-carrot cake with super light cream cheese frosting from the “American dessert sampler” being a nearly perfect pairing with Old Rasputin XV Anniversary Barrel-Aged Russian Imperial Stout. The heavily roasted and chocolaty brew played off the cake so well you’d imagine they were made for each other.

14 The Las Vegas Food & Beverage Professional I March 2013

Photos by Mitchell Wilburn

The main course, however, was the most divisive of the evening. The dish itself was a roasted monkfish tail, on a bed of saffron risotto with crispy chorizo and a cockle broth. Perhaps the oddest pairing choice of the night was from Christophe, who chose to pair the dish with a Cotes du Rhone 2007 vintage grenache, making waves by pairing a red wine with a fish-based dish. In a definite power move, Sarah Johnson pulled out the celebrity of the craft beer world, Saison Dupont, once titled the Best Beer in the World. Perhaps the reason this was so decisive was that they both approached the problem of the main course in a different way. A sweet, medium-bodied red with notes of smoke and tannin can do well to match the strength of cockles, meaty monkfish, and similarly smoky chorizo. On the other hand, Saison Dupont has a very palate-cleansing appeal, with the ability to Of the five courses, there were stand out winners cut through some of the more lingering flavors in both categories, and even a few “too close to of the dish as well as add a layer of wild-yeast call” moments. Wine truly won out on the first funk to the complexity. Honestly, even after course, Charlie’s onion soup with foie gras, some thought, nothing particularly wins or loses truffle and gruyere puff pastry being paired this round, a very fair tie by most accounts. But with Pommery “Pop” extra brut champagne, it’s realizations like these that show what an dry enough to cut through the richness, but with art there is to pairing something as unique and a sweet and complex flavor to complement the interesting as wine or beer with any food. It’s earthiness. On the beer side, the cheese course good to see the expertise of a cicerone is being of a rock blue and poached pear tart, alongside so well received here in Las Vegas, and that a fromage blanc with artisanal maple syrup, there is a place for others among the sommeliers fit best with the Rochefort “8” Trappist quad. in fine dining. Sarah Johnson will have her The Oloroso sherry was an interesting match hands full with the Las Vegas beer scene, but with the sweet portions, but it may have lacked with colleagues like Christophe Tassan, she will the effervescent and full bodied properties find herself in good company.

www.lvfnb.com

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WHAT’S COOKING

By Bob Barnes

A Chat with Sarah Johnson Nevada’s First Female Certified Cicerone

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

Mandalay Bay Director of Food & Beverage Sarah Johnson has distinguished herself by recently becoming the first female certified cicerone in the state of Nevada. The cicerone certification program includes a rigorous examination that only those who truly prepare are able to pass. I sat down with Sarah to obtain an insider’s take on what is involved in earning the title of certified cicerone and what she plans to do to enrich the craft beer program at Mandalay Bay. Can you tell us about your background?

Photo courtesy MGM Resorts International

I grew up on a farm outside of Kittitas, Washington, which is a small town with a population of 700. I was one of 28 in my graduating class. After high school I moved to Portland and attended Portland State University, but college didn’t stick for me. After spending time in Memphis and Austin, where I worked in a health food restaurant, I moved back home.

What led you to begin a career in food and beverage?

I enjoy feeding people and making them happy.

My mom owned a teriyaki & sushi restaurant What was involved in preparing for the and when I returned home I became involved cicerone exam and what was the certification in all aspects of the restaurant. I later attended test like? and graduated from the Western Culinary Institute in Portland, after which I accepted It’s very challenging and the program encompasses a broad range of information an externship in Las Vegas at Four Seasons. I such as beer storage, serving, knowledge of had only planned on staying for three months, but I stayed on and helped open Mix. During styles, brewing techniques, ingredients and food pairing. The broadness makes it more this time I worked in a chocolate kitchen at difficult and nerve racking. As for the test, it’s Wynn Las Vegas in the morning and at Mix at two hours of written short answer and essay night. It was a great experience and I moved followed by a blind tasting to identify styles, up to assistant to the executive chef at Mix. off flavors and to determine what brewing After the merge with MGM Mirage I became techniques were responsible for the flaw. I culinary cost analyst and eventually moved up was also videotaped performing functions to Mandalay Bay Director of Food & Beverage. such as serving, attaching kegs, balancing tap How did you gain an appreciation for craft lines and handling a situation when a beer is beer? sent back. What was difficult for me was that I hadn’t worked in the front of the house, so I had Portland is beer nirvana and when I was at Portland State I was bitten by the craft beer to practice some of these functions before the test. Now that I have my cicerone certification, bug and began homebrewing. I love good food I’m considering going to the next level, Master and beer is food. Beer people are fun, open Cicerone, of which there are currently only six and adventurous and don’t take themselves too in the world. seriously. When I came to town 9 years ago, there wasn’t much craft beer here, and I saw How do you feel about being the first female beer as a way to go to advance my food and cicerone in the state of Nevada and also one beverage career. of only a handful of female food and beverage What made you decide to earn a cicerone certification?

I have a real opportunity in my position to advance the beer program here at Mandalay Bay. It’s an upscale, casual, luxury resort that is positioned well to serve craft beer. I set goals to work towards my certification and spent a year and a half studying, drinking, traveling and talking to people about beer.

directors in Las Vegas?

I’ve never felt marginalized for being a woman.

The beer culture is so welcoming. My route was so atypical, and even though I came up through male dominated kitchens, I felt supported.

Mandalay Bay also has three other women in executive positions: Susan Wolfla is Executive Chef, Lori Kotarski is Beverage Director and Fritzie Avila is Director of Restaurants.

18 The Las Vegas Food & Beverage Professional I March 2013

What plans do you have for Mandalay Bay in regards to expanding the resort’s craft beer presence?

First of all, food and beer pairings, taking fine dining head on, because there’s an assumption you must pair food with wine, but beer pairs just as well. We’re putting suggested beer pairings on our menus and plan on hosting beer events, including beer dinners and offering more options at our convention banquets and pool bar and lounges. During Uncork’d we’ll have a beer garden on May 11 with Hubert Keller. The chefs are excited about it and I’ve never met a chef who doesn’t love beer. Now that the word is out about my cicerone certification I’m getting more feedback from customers.

What are your favorite beers and beer styles?

Whatever beer is in front of me. I was raised in Washington, so IPAs are always in my fridge. If I could drink only one beer it would be Saison, which is also great for pairing with food. I also like Goose Island Matilda and North Coast Old Rasputin.

What do you like to do for fun when you’re not working?

I have a goal to get out in the beer community more and attend more beer events. I enjoy going to the library, knitting and spending time with my two cats, “Professor” Christopher and “Storming” Norman. They are both adopted and already had names, but I added the nicknames. Norman is a terror and Christopher is the stoic one. www.lvfnb.com

Las Vegas Chocolate Festival and Pastry Show

Photos by Juanita Aiello

Splendor in the Glass at LVH

Photos by Bill Bockelmann

May We Recommend: Taqueria Canonita - www.canonita.net

Photos by Juanita Aiello

www.lvfnb.com

March 2013 I The Las Vegas Food & Beverage Professional 19

Niigata Sake Festival Tour Niigata, Japan

Depart Los Angeles March 12, 2013 Return to Los Angeles March 19, 2013 Book Now! On ly a Few Spot s Lef t !

Yo u r p e r s o n a l t o u r i n c l u d e s v i s i t s t o : • Tsukiji Fish Market - the largest in Japan • Ginza - and its underground food markets

• Shinjuku - known for famous food stalls • Massive sake bars - featuring all regional sake

Experience the true Japanese countryside, its homes and its people Be the personal guests of the Niigata Sake Brewers Association

Have an exclusive tour of an 11th generation working sake brewery

Learn about sake brewing with a tour of the only sake university in Japan

Attend the Niigata Sake Festival-over 100 sake brewers-the largest in Japan

Email mike@lvfnb.com for more information

Niigata Sake Festival March 16-17, 2013

Niigata sake, nurtured by people and nature in Niigata, is the crystal of the continuing pursuit for ideal sake and the superb environment for sake brewing.

Niigata sake is characterized by a superb, “clean-smoothgracious” taste and pleasant drinking, and is admired by many sake lovers. Niigata sake can be created only when conditions such as climate, rice quality, water quality and brewing technology satisfactorily meet certain criteria.

ENVIRONMENT: The Climate in Niigata, Perfect for Sake Brewing The temperature variation increases between days and nights during summer in Niigata, enabling rice farming to yield good sake rice. In winter, consistent snowfall cleans the atmosphere, stabilizing low temperatures to furnish a good sake brewing environment. Thus the climate in Niigata is a perfect environment for sake brewing.

RICE: Rice Grown in Fertile Fields Sake rice varieties such as “Gohyukamangoku” or “Koshitanrei” are indispensable sake gemstones or ingredients, and are grown in the fertile fields of the rice heartland, Niigata.

WATER: Clean Water from the Ground Rain or snowfalls in the mountains are filtered through the earth, becoming clean ground and river water. High in quantity and low in mineral content, Niigata water brings out the characteristics of the “cleansmooth-gracious” Niigata sake.

PEOPLE & SKILL: Harmonized Craftsmanship and Technology Highly sophisticated sake brewing technology, the result of many years of R&D, harmonizes with traditional skill, sustaining and further fostering Niigata sake. www.lvfnb.com

Niigata Niigata is located in the central area of the Japanese major island of Honshu, about 160 miles (250 km) north of Tokyo or about an hour and a half by bullet train. The area was well developed by the precious metal mining industry in the old days and also by the marine shipping business between Hokkaido, the northern island, and Osaka, the commerce center before it shifted to Tokyo.

Niigata Prefecture is composed of part of Honshu and one of the largest islands in Japan, Sado Island. The area has a long shoreline, flat fields and mountains behind. It has abundant natural beauty and many national parks. It belongs to the climate zone of the Sea of Japan where there are plenty of hot summer days and snowfalls in winter. Its fertile land allows it to be one of the major rice farming areas in Japan, yielding renowned table rice such as “Koshihikari.”

The area has been prosperously and culturally developed as a result of the mining industry, the shipping trade and cultural transfer. The area is in a rare location in Japan to produce natural gas and oil, though their quantities are limited. There has always been high demand for high-quality rice and sake for many years in this area. The climate, rice, water, people and skills of the area have fostered excellent sake. It has led to the promotion of skilled craftsmanship and the pioneering of many important sake brewing advancements. Today Niigata enjoys a great reputation as the sake heartland of Japan.

March 2013 I The Las Vegas Food & Beverage Professional 21

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Vegas’s Finest Irish Pubs Are Ready for St. Paddy’s Day

By Shelley Stepanek

Yes, St. Paddy’s day is rolling around again. And we are showcasing some of the best, busiest and brightest pubs Las Vegas has to offer. Put on a little “green” and get to know some fantastic places to frequent all year long.

NINE FINE IRISHMEN at New York New York, has a motto of Live Free, Dine Well, and Drink Good Beer.

Featuring a famous Victorian-style bar, this pub has two levels of outdoor patio dining with a spectacular Las Vegas Strip view. The atmosphere bubbles over with sounds of laughter. Their food is hearty & creative, there to be washed down with ales, lagers or spirits. Try a sampling of the various libations. With music and entertainment nightly, here’s a place to try any night of the week. Open 11-11, with happy hours 2-5. Reservations for St. Paddy’s Day night, 702-740-6464.

RI RA IRISH PUB in Mandalay Place is another fine example of a true Irish pub. They call Guinness their best seller. Starting with salvaged material from Ireland, Ri Ra built a massive 19th century bar in County Wicklow, and then shipped it to Vegas. As you enter you will feel the spirit of Ireland.

The original ceiling and walls from the Jockeys Room of an Irish racecourse have also been transported across the high seas. St. Paddy’s day will of course feature their famous corned beef and cabbage, with a few extras added for the day. Not to be missed, step up to the bar and enjoy a night of merriment. Entertainment. Casual dress. 702-632-7771.

MCMULLANS IRISH PUB is for those on the west side. With daily specials, and on Thursdays, all the fish & chips one can consume from 5-9 for $14.50, McMullans is always full. Late night specials, stout ales and plenty of other beers, they have a regular event calendar. From golf tournaments to pub quizzes, darts and drinking contests, stop by and make new friends, Irish and others alike. I love the Irish nachos and the chips and gravy-yes that is french fries with onion gravy. You can have an authentic farmhouse breakfast, or a Sunday roast dinner, with either pork, beef or lamb. Wash it all down with a Kilkenny Cream Ale, a Murphy’s Irish Stout, or a Smithwick’s Irish Ale. There are graveyard specials, and happy hours from 10 p.m. to 2 a.m. There will be extra frolicking on St. Paddy’s Day. 4650 W. Tropicana, 702-247-7000.

CROWN & ANCHOR, a locals’ favorite for years.

On the local side at 1350 E. Tropicana, with 24/7 service, this establishment has kept many a local happy for years. Cozy atmosphere, great food and service, and everyone knows everyone else. From out of town? Stop by and make new friends. Outdoor patio dining. Lots of dart boards and pub quizzes to keep you busy. Crown & Anchor is known for its Cornish pasties, steak and mushroom pie, lamb stew and of course their fantastic Yorkshire pudding. Park and walk in. 702-739-8676.

QUEEN VICTORIA’S BRITISH PUB in the Riviera.

Set foot inside this lively place, and you will step across to Europe. Open 24/7, with live bands and all your favorite televised sports, the attire is casual. Always serving traditional British meals, and a wide assortment of British and Irish beers. A fun day full of leprechauns and shamrocks is what you can expect at the Queen Victoria Pub Las Vegas for St. Patrick’s Day. Play a game of darts or any of the British sports games.

On St. Paddy’s Day there will be Irish Dancers performing twice in the afternoon, corned beef and cabbage and a live band. They will be raffling off a mountain bike from Guinness, with entries for guests with purchase of a pint. Why not two? 702-794-9265.

24 The Las Vegas Food & Beverage Professional I March 2013

www.lvfnb.com

By Lisa Podaca

Epicurean Corner It is the beginning of the spring semester on the UNLV campus and the student Epicurean Society is cooking up a delectable lineup of events. This year, the club is teaming up with the UNLV Beverage Management Club and the Chinese Students and Scholars Association (CSSA) to expand our members’ culinary experiences and, of course, to have more fun.

Our club President Lance Pearson and Faculty Advisor, Al Izzolo, who is currently serving as the President of the Las Vegas Branch of the IFSEA, presented a busy schedule for our members at the first board of directors meeting.

Our events will include bake sales, restaurant tours, chef demos and volunteer opportunities for charity.

The club’s first event of the year was held on Valentine’s Day. To celebrate the day and cater to those in need of a sweet surprise for their honey our members dipped large strawberries in chocolate, wrapped them in boxes and sold them on campus as singles, threes, half-dozen and dozen-sized packs. They came up with catchy Valentine-themed monikers for each package.

Singles for the lonely hearts, threesome for the lovers with 2 sweethearts, a half-dozen that shouts “We’re Dating,” and the strawberries packed by the dozen is for the wayward lover

A foodie at heart but a newbie in F & B, Lisa is currently reinventing herself to succeed in the hospitality industry. She is on the fast-track second degree program at UNLV majoring in Hospitality Administration after her architecture career was brought down by the recent recession. She’s not one to wait around for things to happen. She makes them happen!

Apache Road and its downtown location in the Four Queens on Fremont Street. We’d also like to thank Dennis Lambert from Nevada Food Brokers Inc. for donating the hotdogs. Our student chefs prepared the salads and chili to round out our menu. Following the tailgate, the club members headed to the Thomas & Mack to cheer on the Rebels to victory. We are definitely off to a good start.

who’s saying, “I’m In Trouble.” Needless to say, the first event was a huge success, but we’re still puzzled why the threesome was our bestselling item.

Our next event was a tailgate before the UNLV vs. Colorado State basketball game. We must give a huge shout to David Pascual, head brewer for the Chicago Brewing Company, for donating a keg of their Ramblin’ Reck North American Amber Ale. This delicious beverage and a variety of their other brewed beers are listed on the menu at the Chicago Brewing Company’s restaurant located at 2201 S Fort

26 The Las Vegas Food & Beverage Professional I March 2013

www.lvfnb.com

p ro t ect aga i n st the u nex p e c te d “With Stem Locks, we have saved hundreds of dollars per month on breakage; spilled drinks accompanied by customer dry-cleaning; and complimentary dishes.”

— David Whitestine, Olde Port Inn, Avila Beach, CA

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— Leonard Cohen, Ciopinot, San Luis Obispo, CA

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By Bob Barnes

Gordon Ramsay Brings a British Invasion to the Las Vegas Strip with a Double-Decker Bus and Traditional British Sunday Roast

C

to the test, as we were treated to the Britishthemed Britannia Burger with sharp cheddar and mango chutney, Maui onion ring and one of the signature pudding shakes-a combination of thick peanut butter milkshake and silky banana pudding. We learned that the burgers are cooked over an open flame fueled by hard woods, the only gourmet burger restaurant on the Strip to use this technique, and are a mix of chuck, short rib and brisket. We found the Britannia to be quite juicy and well seasoned, with flavor characteristics akin to a steak burger.

Next Ramsay opened it up to a Q & A session, which he prefaced by cleverly stating, “You have 15 minutes to give me a good grilling.”

When asked how critical his television brand is to his success Ramsay replied, “It’s a two-edged sword; because of the exposure, we’re under a higher scrutiny.” Ramsay’s brassy, provocative personality shone forth in response to a question from Robin Leach. Chef had related that he receives daily reports after close of service during the wee hours of the morning, and in response to Leach’s query as to if he reads it right then, GR responded, “It depends on if I’m on top of my wife at the time.”

After the allotted 15 minutes of fame, we joined Ramsay on the bus and returned to Caesars Palace for a look at Gordon Ramsay Pub & Grill. We were welcomed in style, with glasses of Innis & Gunn (Ramsay’s favorite beer from

his Scottish homeland) waiting for us on tables in the patio area of the pub.

Intended to offer Ramsay’s interpretation of an authentic English pub experience in Las Vegas, design elements of the pub include a wall made from 175 kegs; artwork paying tribute to the Tower of London, St. Paul’s and Big Ben; and a bar showcasing beer taps in front of a backdrop of traditional British red telephone booths.

Ramsay described his pub as “having a prime location in the center of the casino, with impeccable service and food and a phenomenal atmosphere.” He went on to say, “I feel at home here with a painting of our pet bulldog Rumpole on the wall, and my old mentor, Guy Savoy here in this building. British food is on the map.

This pub is very British and casual, chic and comfortable.” He went on to praise Executive Chef Jeremy Berlin, who has worked for Ramsay at the renowned Gordon Ramsay/London NYC and Gordon Ramsay/London West Hollywood.

We were treated to another fashion show of uniforms, the most interesting of which was the hostess dresses made to resemble newsprint packed with both printed and fictitious articles roasting Gordon Ramsay.

The “piece d’resistance” was a preview of the soon-to-be-launched Sunday Roast. Served family style, it was a veritable feast that consisted of Sauteed Salmon, Roasted Prime Beef Rib Eye, Roasted Fingerling Potatoes, Honey Roasted Parsnips, Thyme Roasted Carrots, Minted English Peas and Yorkshire Pudding.

As we dined, Ramsay worked the room, visiting briefly with a handful of tables until he had to leave for an interview.

Gordon Ramsay should now have his hands full and plenty of reasons to return to Las Vegas again and again. A British invasion has truly occurred, with Ramsay’s three thriving restaurants now gracing the Vegas Strip: Gordon Ramsay Steak at the Paris, Gordon Ramsay Pub & Grill at Caesars Palace and Gordon Ramsay BurGR at Planet Hollywood.

Photos by Juanita Aiello

elebrated Chef Gordon Ramsay took over the Vegas Strip for a media tour of his newest restaurants, Gordon Ramsay Pub & Grill at Caesars Palace and Gordon Ramsay BurGR at Planet Hollywood, both of which had opened within one week’s time just weeks earlier. After gathering at the Pub we traveled in British style, in this case an appropriately themed red, double decker bus, which transported us on the short trip across the street to Gordon Ramsay BurGR at Planet Hollywood.

Caesars Entertainment Assistant Vice President Jeffrey Fredericks welcomed us to GR BurGR and pointed out the sweeping ceiling and the soon to be unveiled 60-foot firewall that offers a stunning display upon entering the restaurant.

After a fashion show of the staff’s uniforms (designed by Allison Leach, known for her costume design for the hit shows Glee and Mad Men), we were introduced to Executive Chef Eric Mickle, whose prior experience includes stints working with renowned chefs that include Bradley Ogden, Mario Batali, Michael Mina and now Gordon Ramsay.

When Gordon Ramsay was introduced he quipped, “Only a chef as crazy as me would attempt to open two restaurants in one week.

What we serve here may be a burger, but we treat it as royalty. I’m not saying we have the best burger in the world, but we have one of the best in Las Vegas.” Our taste buds put his words

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

28 The Las Vegas Food & Beverage Professional I March 2013

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CATIE/Spotlight Awards Presentation Get free access to the exciting awards presentation of the ICA CATIE Awards and Event Solutions Spotlight Awards. This presentation will be attended by the Who’s Who of the catering and events world and is a great opportunity to be a part of the group of innovators who are shaping the industry.

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March 2013 I The Las Vegas Food & Beverage Professional 31

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