March 2017 The Las Vegas Food & Beverage Professional

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Issue 3 Volume 17

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It Takes a Village to Put Together UNLVino Pictured here are 2017 UNLVino Dom Pérignon Award of Excellence Honorees Jon Taffer, Mitsuo Endo and David Hoenemeyer; and the UNLV students and instructors of the UNLVino class that make it all happen. Check inside this issue for a preview of the 43rd Annual UNLVino, Nevada’s oldest and largest wine festival. “Take a Sip for Scholarship” and support this annual food and beverage spectacular that provides needed scholarships for students.

March 2017

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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WELCOME BACK to our March 2017 Issue of The Las Vegas Food & Beverage Professional, where you will find several new journalists and columns, as well as an expanded publication, now with 40 pages stuffed with interesting articles, photos, news and something for every professional in the Food Service Industry. Additionally, we have increased our circulation and increased our in-print magazine with an additional 5,000 copies. Considering we have a 2.5X person pass-on rate, we are now reaching over 12,500 readers, just in print, with an additional 60,000 online dedicated readers monthly!…Something to take notice of!

We are delighted to welcome our new Professional Journalists and their columns.

Page 11 will take you to this month’s Chef’s Spotlight featuring Rm Seafood Chef de Cuisine Sean Collins, written by Leah Schmidt, our Creative Writing Graduate. Page 14 introduces Kimberly Verdin, our UNLV Hospitality Management Student and local Las Vegan, covering the UNLV Epicurean Society inside and out! Page 16 will take you to the “Cork Dorks,” our own professional women in the wine business: Erin Cooper and Christine Vanover, Territory Managers for the Resort Wine Team at Southern Glazer’s Wine & Spirits, who are members of an up-and-coming organization called “Women Gone Wine,” which gives women a better knowledge of wines and the business of wine to help level the playing field…Welcome on Board, Ladies!

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Cover

36

March is a very busy time for industry shows and expos here in Las Vegas, including Pizza Expo, Nightclub & Bar Show, Vegas Food Expo and our favorite, UNLVino. With its three days (evenings) of unique food & beverage offerings, a fundraising project started over 43 years ago by Larry Ruvo of SGWS and UNLV, it is not to be missed. Their motto is “Take a Sip for Scholarship.” Check out our inside spread to learn more and see you there!

Lastly, I must reserve a minute to thank Jackie Brett for her write-up on our dear friend & associate TONY SACCA, who passed away this last month and who was loved by so many here in Las Vegas for always giving of himself and being just a great person to know and be associated with. You Will Be Missed Tony!

CHEERS! Mike Fryer

Page 4 Hot off the Grill!

Page 14 UNLV Epicurean Society

Page 26 What’s Cooking

Page 5 Wine Talk 2017 UNLVino Dom Pérignon Award of Excellence Honorees and a Chat with Martin Koleff

Page 16 Cork Dorks Women Gone Wine

Page 28 Our Picks

Page 18 Product Spotlight

Page 29 Product Review

Bob’s Beer Bits and Sips Beers to Enjoy as Spring Springs Forth

Book Review 100 Things to Do in Las Vegas Before You Die

Page 20 COVER FEATURE 43rd Annual UNLVino Event

Page 30 Cheese Awakening

Page 6 What’s Brewing Page 7 The Dorsey Page 8 Chef Talk Graded Steaks Page 10 Dining out with the Harrises Hidden Gems Beyond the Neon of the Las Vegas Strip Part I

20 www.lvfnbpro.com

Page 11 Chef Spotlight RM Seafood Chef de Cuisine Sean Collins Page 12 Brett’s Vegas View

Page 22 A Taste of Asia Page 23 Food for Thought What to Serve Around Easter?

Page 24 Human Resources Insights Keep the Faith: the Humanity of HR Page 25 The Bottom Line How to Run a Successful Booth at a Food Festival

Page 32 USBG Las Vegas Page 34 Health Binge Page 36 In Memoriam Tony Sacca Page 38 Events Ad Index

March 2017 I The Las Vegas Food & Beverage Professional 3

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

HOT OFF THE GRILL!

March 2017 Mike Fryer

Sr. Editor/Publisher

Attending the Los Angeles Travel & Adventure Show recently I was reminded of just how important travel is to the Food & Beverage Industry, and along these lines more and more travel shows and expos are highlighting the “taste experience” of travel. I was able to meet several groups from different countries offering a specific “Dining Tour” of a country and its regions.

After all, that’s how we have developed our exceptional palate for food & taste variations. Stay tuned for our new upcoming column “Travel & Taste.”

Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

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

Juanita Fryer

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

Juanita Aiello

Bob Barnes

Editorial Director bob@lvfnb.com

Sushisamba at The Palazzo recently started a seven-course Japanese Whiskey Paring Dinner Experience which was collaborated

by Operations Director (among other top management titles) Hayes Swope and Executive Chef Joel Versola whom we have known and followed for more than 15 years here in Las Vegas. Both are very talented men who know good food and great Japanese whiskey. Each whiskey plus the food bites have been developed just for this experience and are available with 48 hour notice with a weekly pairing rotating weekly. Here we are pictured at the end of the dinner looking satisfied!

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

Here LVFNBPro Editorial Director Bob Barnes congratulates Luke Palladino on his new Executive Chef appointment at Salute Trattoria Italiana at the Red Rock Resort but Clique Hospitality is also due kudos for landing such a talented chef. To get the rundown on the exquisite tasting of Chef’s new menu that he wowed us with, see Bob’s What’s Cooking column on page 26.

Adam Rains

Creative Director juanita@lvfnb.com

Beverage Editor adam.rains@lvfnb.com

Advertising sales@lvfnb.com

Article Submissions/Suggestions articles@lvfnb.com

Calendar Submissions calendar@lvfnb.com

Website webmaster@lvfnb.com

Press Relase Submissions news@lvfnb.com

General Information info@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Journalist Aimee McAffee

Photographer Joe Tholt

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist Shelley Stepanek

Journalist Food for Thought Les Kincaid

Journalist UNLV Epicurean Society Kimberly Verdin

Journalist John Rockwell

Journalist Leah Schmidt

Journalist Good for Spooning LeAnne Notabartolo

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

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Al Mancini

Journalist Heidi Rains

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

Journalist Latenight Megan Nicolson

Journalist The Bottom Line Ben Brown

Photographer Bill Bokelmann

Photographer Joe Urcioli

Journalists Cork Dorks Erin Cooper & Christine Vanover

Journalist Lisa Matney

4 The Las Vegas Food & Beverage Professional I March 2017

www.lvfnbpro.com

Wine Talk with Alice Swift

By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www. aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.

2017 UNLVino Dom Pérignon Award of Excellence Honorees and a Chat with Martin Koleff, Consultant to Aburiya Raku Las Vegas This year, UNLVino honors three new recipients of the Dom Pérignon Award of Excellence. Read on for a brief bio of each honoree, and a special interview with Martin Koleff (restaurant stylist) of Raku.

Bubble-Licious: Jon Taffer

You may know him as the “Bar Rescue” guy, but Jon Taffer is wellrespected for his hospitality consulting. Restaurants/bars are the focus of his popular TV show; however, Taffer has consulted for many other venues (nightclubs, entertainment venues, resort facilities, etc.).

After taking on a part-time job (as a bartender) while in school for political science, he began management positions at The Troubador and Barney’s Beanery in West Hollywood. From there, he began consulting and then entrepreneurship with his own bar in 1989, the first of many businesses to come.

As President of the Nightclub & Bar Media Group, which puts on the annual convention and trade show in Las Vegas, Taffer has made a huge impact on the nightclub, bar and entertainment industry in Las Vegas and beyond.

Grand Tasting: David Hoenemeyer

After his initial career experience working for Hilton Hotels and Trump Plaza in Atlantic City, David Hoenemeyer relocated to Las Vegas in 1996, working as Director of Operations for The Hard Rock Hotel and Casino.

In 1998, he started with Harrah’s Las Vegas as VP of F&B/Retail, working his way up to Assistant GM, and later General Manager of Bally’s and Paris Las Vegas. In 2010, Planet Hollywood Resort and Casino was added to Hoenemeyer’s responsibilities, and in 2011, Hoenemeyer was promoted to Regional President for the three properties. What better venue to honor him than at his very own Paris Las Vegas Hotel and Casino? www.lvfnbpro.com

Special Interview with Martin Koleff, Restaurant Stylist and Marketing Mastermind Behind Chef Mitsuo Endo’s Aburiya Raku and Sweets Raku This month, I had the opportunity to speak with Martin Koleff, consultant for Raku restaurants, as well as many other Japanese restaurants in Las Vegas. Maybe you’ve heard of some of them: Monta Ramen, Kyara Japanese Tapas, Goyemon Sushi House, Itsy Bitsy: Ramen & Whiskey, etc.

As Chef Endo’s right hand man and media representative, I chatted with him about the Raku concept and what UNLVino means to the both of them.

What makes Raku so unique? Koleff says they “have fun,” while delivering quality food and service. High-end Izakaya used to be rare in Las Vegas. Now, their reputation speaks for itself. Raku is often frequented by culinary/hospitality industry professionals in addition to regular customers. Every employee goes through extensive training.

Koleff said it best in that “there’s a lot of sommeliers, servers, managers, etc. who go through [rigorous] training, and they expect the same level of service quality as well [when going out to eat].”

Advice from Chef Endo? “Being copied is the best thing that you can get from people.” Since the opening of Raku, there are now several comparable competitors in Las Vegas. Rather than thinking of them as competitors, Endo has made friends and built up a close-knit family with others in the Japanese restaurant industry community.

What does UNLVino mean to you? For Koleff and Endo, “We’re in the culinary world. If students can get a scholarship, it’s very worthwhile and helping. There’s a lot of kids out there who can’t afford it; this is our way of supporting the kids at UNLV. We donate [and do our part] by participating, which also drives the consumer participation in the UNLVino event.”

Fun Fact! Other than Koleff’s restaurant consulting (for over 30 years), he is also a Japanese premium sake sales representative (distributed by Southern Glazer’s Wine and Spirits). His latest restaurant concept is Yuzu Kaiseki in Henderson. Check it out at: www.yuzukaizeki.com.

Until next month, Cheers~!

Aburiya Raku booth, 2014 Saké Fever Alice

photo by Juanita Aiello

Chef Mitsuo Endo is probably most well known in Las Vegas for his restaurants Aburiya Raku and Sweets Raku. Endo started as an apprentice in Tokyo in 1988, learning Kaiseki Japanese cuisine. At 30 years old, he decided to follow his dream and move to the U.S. to open his own restaurant(s). After working in Seattle and New York, Endo met Chef Koji Imai in 2002, who became his mentor and joined his group as Executive Chef of MEGU Tribeca and Midtown.

After 5 years, Chef Endo decided it was time to branch out. In 2008, Endo debuted his very own Aburiya Raku. The concept took off almost immediately, as the Izakaya concept was new to Las Vegas at the time. In 2013, Endo opened Sweets Raku, which was highly innovative, being a restaurant that served a prix fixe menu of desserts only.

Chef Endo at Saké Fever has participated as one of the first locally owned independent Japanese restaurants since the Saké-themed event first began.

Both Aburiya and Sweets Raku booths draw an endless line of people at UNLVino waiting patiently for the delectable charcoal-grilled skewers and desserts.

photo by Alice Swift

photo courtesy Southern Glazer’s Wine & Spirits

Saké Fever: Mitsuo Endo

March 2017 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

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

BREWING

photos by Joe Urcioli

He welcomes your inquiries.

Email: bob@lvfnb.com

A Well Executed Beer Dinner at Tacos & Beer Last month Tacos & Beer, one of my favorite local beer-centric restaurants, partnered with one of my favorite breweries, Mother Earth Brew Co., to host a beer dinner. Tacos & Beer Owner/Chef John Simmons prefaced each of the six courses with comments on the dish and Mother Earth LV Rep Mike Gaddy provided specs on each beer.

We began with Cali Creamin’ Vanilla Cream Ale, matched with yellow coconut-curry mahi-mahi w/pineapple and smoked red pepper purée, of which John said the curry was complemented by the tropical fruit sweetness and acidity. BooKoo Mosaic IPA, which Mike related is the brewery’s most popular year-round beer, paired with ceviche of shrimp with tangerine, which John marinated in the IPA and included actual citrus with a bit of jalapeno. Por Que No Imperial Brown Ale, an 8% ABV limited release of a beer style Mike informed is rarely done and which he described as having a nut presence similar to Nutella, was matched with “Croque Madame” gruyere-gratineed ham sandwich on brioche with brown mustard, onion jam and quail egg. John said, “We wanted to make the best ham sandwich in the world,” and I think he may have succeeded. Four Seasons of Mother Earth: Summer 2016-Red Wine Barrel Aged Golden Strong Ale, was proclaimed by Mike as the longest beer title ever, and is not super tart, with more yeast characteristics than

anything. It was paired with glazed pork belly with caramelized parsnips that John said contained a citrus-soy-reduction. Four Seasons of Mother Earth: Winter 2016-Bourbon Barrel Aged Imperial Oatmeal Stout with Coffee Mike declared is his favorite beer ever produced by Mother Earth, and is a very coffee-forward beer. It was matched with coffee and chile rubbed lamb chop with squash purée. John related he used mustard to coat the lamb so the coffee would adhere to it and a blackberry gastrique to round it out. The finale was the 8.1% ABV SinTax Imperial Stout with Peanut Butter, which Mike reported is now available in cans and features a dark chocolate bitterness, and was paired with peanut butter and bacon brownie with raspberry purée and vanilla chantilly cream.

John commented he threw in some bacon to add a salty, smoky note.

It was quite evident that John and Mike collaborated closely to choose beers and food that would work well with each other and both are to be commended for the excellent quality of their product. Hopefully there are many more beer dinners to come at Tacos & Beer and as someone who has attended quite a few beer pairing events I can attest that this one was executed extremely well by all of the staff involved in preparing and serving with no snags or delays.

Southern Nevada Beer Events Now that the temps are rising outdoor beer festivals will give us a chance to enjoy nice weather while sipping great beer, with a beer festival happening nearly every week.

The Nevada Craft Brewers Association (NCBA) is hosting the 2nd Annual Brews N ‘Ques Beer Festival on March 4 from 2-6 p.m.

(VIP entry at 1) at the Henderson Events Plaza at 200 S Water St. in downtown Henderson.

Admission will get you unlimited pours from more than 20 Nevada breweries, including special release beers and collaboration beers brewed by members of the NCBA. In addition, there will be several local BBQ vendors, vegetarian options, a cornhole tournament and a DJ. For more info and to purchase tickets visit BrewsNQues.com.

The Brew’s Best Beer Festival is moving to a new location, hosting its fundraiser for New Vista for the first time at The Lawn at

Downtown Summerlin on March 18 from 2-6 p.m. (VIP early entry at 1). It claims to be the longest running open-air beer festival in the area, having started in June of 2007, and will be the first beer, wine, or spirit tasting ever held at Downtown Summerlin. For more info and to purchase tickets visit brewsbestlv. com. The proceeds go to a great cause, as New Vista provides assisted-living and group-home programs for the intellectually challenged.

On March 25 from 3-7 p.m. (VIP entry at 1) the 5th Annual Boulder City Beerfest will be held at Wilbur Square Park in the heart of the historic city, just two blocks from Boulder Dam Brewing. The only beerfest currently held in Boulder City, it will have 30 brewery tents pouring close to 100 beers, live music, food for purchase from eight food trucks, “beer centric” specialty vendors and homebrewing demonstrations. For more info or to purchase

6 The Las Vegas Food & Beverage Professional I March 2017

tickets, visit bouldercitybeerfest.com.

The seventh annual Great Vegas Festival of Beer will return to the streets of Downtown Las Vegas and expand to two days, April 7 and 8. Nevada’s largest craft beer festival in terms of amount of beers poured, the festival will offer tastings of more than 500 craft beers from 110 breweries. New this year is the addition of a Friday night event, the Mad Craft Experience, limited to 1,500 attendees from 7-10 p.m., which will feature samples of craft beer paired with culinary creations from some of the top establishments in the local culinary scene including Michael Mina’s Pub 1842, Dan Krohmer’s Other Mama and John Simmons’ Tacos and Beer. 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.

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

The Venetian Las Vegas is rewriting the rules for Las Vegas nightlife with The Dorsey, a high-design, memorable cocktail spot for the worldly, curious and engaged.

The Dorsey inspires a “devil-may-care” sense of possibility and is known for quality and discretion.

The visually stunning cocktail bar, created in collaboration with a renowned team of New York City hospitality notables, offers great drinks and music, and has put The Venetian back at the forefront of sophisticated and “grown-up” nightlife in Las Vegas. With music curated nightly based on the vibe of the crowd, The Dorsey is the perfect spot for an intimate drink for two, or for a livelier weekend night after dinner or before hitting a club.

The Dorsey inspires each guest’s passion for innovative mixology with engaging service and an inventive and well-designed cocktail menu by award-winning barman Sam Ross of New York City’s Attaboy fame.

One such cocktail – a signature Ross creation – has already gained fame: the smoky-sweet Penicillin, which New York Times recently named to its list of 11 essential drinks of the “modern cocktail revival.”

Designed by James Beard Award winner Thomas Schlesser and inspired by some of the finest cocktail bars from around the world, The Dorsey makes an architectural and design statement as guests approach from the casino floor. Visually stunning, it includes a rich combination of materials including French oak, leather, brass and marble. Large leather sofas provide intimate spaces for gathering and conversation.

The Dorsey is the perfect place to pop-in for relaxed conversation over a classic cocktail or settle in for an evening of exploring meticulously prepared signature cocktails.

photos courtesy The Venetian® Las Vegas

David Rabin, the creative mind behind New York City hot spots Café Clover, The Skylark,

The Lambs Club and JIMMY at the James, assisted The Venetian in creating the new concept that is unlike anything else in Las Vegas, offering an enhanced level of quality and discretion while allowing guests to enjoy relaxed conversation over a modern classic cocktail in a fun, upbeat atmosphere.

www.lvfnbpro.com

March 2017 I The Las Vegas Food & Beverage Professional 7

By Chef Allen Asch

Chef Talk Graded Steaks

8 The Las Vegas Food & Beverage Professional I March 2017

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.

One of the worst things that you can do when you buy expensive meat is to overcook it or cook it improperly, which will allow all of the fat and juices to seep out during the cooking process. As I talked about in one of my first columns I am into using sous vide cooking to avoid getting foods to too high of a temperature while cooking, but still maintaining a bacteria-safe cooking zone. One method to cook a higher quality steak is to sous vide cook it at about 130 degrees for up to 2 hours and then finish cooking it in a hot skillet. Cast iron works very well for this. If you do not have a sous vide cooker another method is to start with a steak that has come to room temperature and put it in a 250 degree oven for about 45 minutes until it reaches an internal temperature of 125 degrees and then finish it the same way in a hot skillet. This method helps avoid the internally marbled fat from melting out of the meat and creates an evenly cooked steak from the outside to the center.

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I am a big fan of good quality beef. I love the center cuts of the animal from the loin and the rib sections. One of the great things about living in Las Vegas is that you can grill year-round. The meat cuts with the words loin or rib are always the ones that catch my eye and make me lick my lips. Usually when I buy a good quality steak I try to get one that has been graded by the Agricultural Marketing Service, a division of the Department of Agriculture that is responsible to check the quality of cotton and tobacco, dairy, fruits and vegetables, livestock and seed and poultry. This service is not performed for free; the agriculture owner is responsible for the costs associated with grading. For this reason not all products are graded, which is not required. Inspection, the process used to make sure products are wholesome and safe to eat, is required of all products except for fish and shellfish.

Meat graders charge between $66 and $79 per hour to grade and this cost is passed on to the customer to offset the extra money spent. This is why farmers will not grade every animal, only the ones raised to be of a higher quality. There are 8 grades of beef, but the only ones anyone will pay for are the top three: Prime, Choice and Select. A good portion of the meat raised will not get a grade and are called “no-roll” due to the grader not rolling the ink stamp saying which grade was met. Of all the cows and steers raised, 1.8% will be rolled with a Prime stamp on it. Within Prime and Choice there are three levels of meat: plus, even and minus. The next grade is Choice which accounts for 38% of the beef carcasses. The third quality is Select which accounts for 15.5% of the cattle. 3.2% will grade below this and 41.5% will not be graded. Make sure that you are aware the cut of “Prime Rib” is not necessarily Prime; it was named as a marketing ploy to try to upsell the cut. Chefs usually call it a standing rib roast since not all ribs are Prime.

If a store is going to pay extra for a graded piece of meat they will always put the grade on the label, so if you do not see any of the three grades it probably was not graded at all. Very few retail outlets package the Choice cuts in Styrofoam and then put them in the self-service meat section; they will usually put the Choice cuts in the meat case. Prime cuts of meat are usually not available at typical supermarkets. Although they might be available at butcher shops, the bulk of this grade is sold to the restaurant industry.

The factors for grading are very simple, but a novice would have a hard time grading meat quickly, which when you are paying by the hour you want to have the grader work as quickly as possible. After the animal is slaughtered, it is cut in half from neck to rear hoof. The next step is to cut the animal between the 12th and 13th rib, creating the forequarter (front) and hindquarter (rear). The grader will look at the eye of the rib and discern the grade by the internal marbling, amount of kidney fat and the age of the animal, which the grader can tell by the ossification of the cartilage seen around the cut. 30 months is the oldest age for the best grade.

Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu

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LEE’S

BEER &

TEQUILA EXP ERIENCE

By Elaine & Scott Harris

Dining out with the Harrises

Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City.

Cuisinist@Gmail.com • www.Cuisineist.com www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com Twitter: VinoLasVegas • Instagram : Cuisineist

Hidden Gems Beyond the Neon of the Las Vegas Strip

photos by Scott Harris

Part I

Las Vegas is a city that never slumbers and that is especially true when it is the food and beverage industry. If you can make it here in the food industry you are probably doing something incredibly right since the competition for culinary cash is fraught with intense heat in and out of the kitchen. Most new restaurants, especially momand-pop places spring up along the Vegas strip malls like cactus in the desert, but how does one stay relevant year after year as the number of new chefs and celebrity chefs weave their way into the Vegas restaurant landscape? From observation it takes many factors, but the two that truly stand out are customer service and great food. If you excel at both, than you are sure to survive and thrive in a city that is hungry 24/7.

Recently, we had the pleasure of visiting a few new places that impressed us with their flavors, ambience and stellar customer service. They are worth taking a look at in the midst of the dining establishment deluge. Let’s start with Plantone’s Italian Market, an eatery that boasts all homemade pastas and fresh “made on premise” mozzarella. General Manager Marty Helfand said, “By using authentic ingredients, Plantone’s prepares those comforting Italian dishes that everyone loves.” By using the freshest ingredients and crafting a varied menu, including homemade desserts, wines by-the-glass and bottled beers, it is worth coming back multiple times to graze through the authentic Italian menu.

Make it a point to try the homemade lasagna or fettuccine bolognaise, hand tossed pizzas and superb New York City-style subs such as the Pantone’s Parma stacked with generous slices of imported Prosciutto di Parma, hous e-made mozzarella, fresh basil pesto, spicy arugula and fresh tomato with a splash of exquisite golden EVOO. This casual Italian café–market has a neighborhood vibe, ample padded high top booths

and generous open seating, making this the place to take friends and family for that early dinner or pizza on the go (also sold by the slice). For more info on Plantone’s go to plantonesitalian.com.

Another hidden neighborhood gem that has just a year under its restaurant belt is a casual eatery that offers heaping food helpings that are deliciously nutritious and nurturing for everyone on the healthy bandwagon. The Daily Kitchen is a diminutive whitewashed space, with rows of small tables and three blue cloth-covered banquettes. With the limited space many choose the convenience of take-away ordering. Sourcing only the freshest ingredients, including Mary’s Chickens that are pasture raised and non-GMO chickens, is indicative of the trend to cater to the health conscious. “More people want to know where the food they are eating is sourced,” said General Manager Dominick DiLello. “We make it a point to give them real food, fast and with the best ingredients that ensure optimum flavor.”

Chef Mario Tipia’s motivation is in creating food that produces good emotional memories and what better way to do that than with his classic comfort food, mac and cheese. “Just some plain black pepper as the seasoning, cooked with béchamel, simple elbow macaroni, extra sharp and gruyere cheeses, and topped with a panko crust and that all it takes to make one of the favorite sides on the menu,” added Chef Mario.

The Sunday dinner option is the perfect meal to pick up after a lazy day of Sunday activities.

With a meaty rotisserie whole chicken ($36), or 1.25 pounds of USDA certified Angus tri-tip steak ($38) with a large Caesar salad, two sides and country bread, this is a meal that is not only abundant in quantity but in quality of flavor and tastes. Good food creating great memories is what DK is all about. For more information on Daily Kitchen, go to dkeatery.com.

10 The Las Vegas Food & Beverage Professional I March 2017

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By Leah Schmidt

Chef Spotlight RM Seafood Chef de Cuisine Sean Collins

Leah is a graduate of Purdue University where she studied Creative Writing with minors in French and Design. She enjoys reading, writing, and being outdoors. A Chicago native, she recently moved to Las Vegas and is excited to get a taste of all it has to offer!

photo by Leah Schmidt

“I’m an Irish kid from Chicago, I specialize in Japanese food, I don’t eat spicy food but I make hot sauces. I’m kind of an anomaly in that way.” A Chicago native who never dreamed about being a chef, Chef Sean Collins fell into the cooking world and landed on a silver platter. Now Chef de Cuisine at RM Seafood, Chef Collins discusses how he got started and ended up where he is today.

Where were you raised and what influence did it have on your cooking style?

I was raised in Northwest Chicago. Honestly that didn’t have a large influence. I was raised eating meatloaf, Shake ‘n Bake, potatoes and vegetables out of a can. My mom was a baker more than a cook. Food was really never that prevalent in my life growing up.

How did you choose cooking as a profession?

I studied journalism at Northern Illinois. After the first year I got the bill and thought ‘What am I doing with my life? I don’t know if this is worth the money, time and effort.’ Sitting at home one night I saw a late-night infomercial for Le Cordon Bleu and it kind of peaked my interest. So I went down there and checked it out and fell in love with it.

What was your experience at Le Cordon Bleu like?

I did the condensed classes so it was a year straight, seven days a week. When I was going to Le Cordon Bleu I worked for a restaurant called Japonais, which at the time was the number one trendy place to go. I fell in love with Japanese cuisine: the simplicity of it and how it features actual ingredients instead of covering stuff with heavy sauces and spices. It’s really what defined my career and where my direction went.

How did you end up in Las Vegas?

Actually with Japonais. About nine months after I started there we were opening two restaurants simultaneously, in New York and in Las Vegas. I was doing very well and I was the chef’s protégé; he hand-mentored me and hand brought me up. He said to me, ‘I want to move you to be a sous-chef; you can either do it in Chicago, New York or Las Vegas.’ Being 22 years old, I chose Las Vegas and now am going on almost 11 years here.

What is your favorite type of cuisine to cook?

It’s still Japanese. It’s all about sourcing really good quality products.

It’s taking the time and effort to make something that seems simple but is actually complex and in-depth. Some dishes take two to three days to prep, and it’s just a bowl of soup. But it’s that love that’s put into it and the caring of the food first. It’s about making great quality food and having people enjoy it. You don’t see that too often in other food cultures. www.lvfnbpro.com

How many different restaurants have you worked at in Las Vegas, and what’s something you’ve learned from being a chef in those experiences?

I’ve worked in six different restaurants in Las Vegas. I’ve definitely learned patience. Being from Chicago and brought up in the industry how I was, it was very much the old-school mentality of the chef yelling and screaming at everyone and you do what you’re told, never talk back it’s just “yes chef” or “no chef.” There’s a hierarchy you had to follow. Coming out to Vegas, everything’s controlled by the union so you’re not allowed to do any of that, you’re not allowed to yell at people. It’s called a hostile work environment and you can’t do things like that. So having to adjust to this new way of managing people was difficult, but I was grateful for it because it teaches a lot of skills you wouldn’t normally have. It makes you a better manager in the long run.

How did you start the RM Seafood Elixir hot sauce line?

When I started working at RM Seafood last January, I saw that on a busy week we’d sell five to ten thousand oysters and every single table would have a bottle of tabasco. So I thought, ‘Why would we do that when I can make hot sauce?’ I pitched the idea to Rick (Moonen) and he thought it was a great idea. I started making two or three and while I was looking for different peppers, I started finding more and more peppers that I’d never even heard of that I wanted to play with.

So I went off the deep end a little bit and now we have 26 different sauces.

Are you a big hot sauce fan?

I’ve personally tasted every sauce but I’m not a big hot sauce person.

But it’s about what you enjoy doing and to me this is fun. It’s about finding the different peppers and learning about the origins, where they’re from, and how they’re used.

What are some of your hobbies outside the kitchen?

I’ve always been a big fan of Legos. I like the creative aspect of it and being able to go off the book and making something new. I also started golfing recently, and am a big fan of race cars. I like going to the Speedway to watch races.

March 2017 I The Las Vegas Food & Beverage Professional 11

Brett’s

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

Email: jackiebrett@cox.net

Lady Gaga with her global Joanne World Tour has two dates at T-Mobile Arena Aug. 11 and due to demand, Dec.16.

Together again, Queen + Adam Lambert on an arena tour will stop at T-Mobile Saturday, June 24.

Pitbull will return to The AXIS at Planet Hollywood July 21-Aug. 5 with an eightnight limited engagement of his original Vegas show, Time Of Our Lives.

Grammy award-winning artists Jon Bon Jovi and Gwen Stefani will perform during Keep Memory Alive’s 21st annual Power of Love fundraising gala Thursday, April 27 at MGM Grand Garden Arena.

Def Leppard on tour will visit the MGM Grand Garden Arena Saturday, June 17 with Poison and Tesla.

Steely Dan has a nine-night residency of their Reelin’ In The Chips show at the Opaline Theatre at The Venetian April 12-29.

Rock n’ Roll Hall of Famer Steve Miller will headline The Colosseum at Caesars Palace Tuesday, Aug. 8 with guitarist-songwriter Peter Frampton.

Entertainer Frankie Moreno has a six-week Thursday-night engagement at the Golden Nugget through April 13.

Celebrity Chef Robert Irvine will bring his Robert Irvine LIVE interactive show to the Tropicana Theater Thursday, April 6.

Jeff Civillico after knee surgery will resume his Comedy in Action show Wednesday, April 5 with a location move to the Anthony Cools Experience showroom at Paris.

Rock legends Blondie and Garbage will coheadline the Rage and Rapture Tour at the Pearl Concert Theater inside the Palms Saturday, July 8.

The newest edition of Legends in Concert at the Flamingo has its first opening theatrical number in the show’s 34-year history choreographed by Lacey Schwimmer.

Hip-hop innovator Future with his new selftitled album will end his Nobody Safe Tour at T-Mobile Arena on Friday, June 30.

British rock band Bush’s rescheduled performance date at The Foundry at SLS is Friday, June 2.

Croatian singer Severina will appear at The Chelsea inside The Cosmopolitan Saturday, April 29 and American rock group Band of Horses will perform Friday, May 26.

Restaurant Happenings

photo by Anthony Mair for Maison

Focusing On Entertainment

Japanese restaurant Zuma at The Cosmopolitan created and co-founded by Chef Rainer Becker is the company’s first time on the West Coast.

The Venetian added Chef Lorena Garcia, the Strip’s first Latina celebrity chef, on its outdoor 21-foot-tall celebrity chef wall. This spring she is opening Chica featuring Latin cuisine.

Chef Charlie Palmer’s reimagined Aureole at the Mandalay Bay now offers a tasting table experience. The transformed space offers three distinct dining experiences: bar and lounge area, main dining room and fine dining Fountain Terrace.

Las Vegas’ original sushi burrito concept, Jaburritos, opened its first restaurant on the Strip at The LINQ Promenade.

Copper Whisk Café, a new dining concept with southern charm serving up breakfast all day and comfort food 24 hours, opened at The Orleans.

Freedom Beat at Downtown Grand started a monthly road trip theme dinner series. Upcoming places will include: April 5, Colorado; May 3, Wisconsin; June 7, New York; July 5, Philadelphia; and Aug. 2, Washington.

Freedom Beat also introduced their newest music and food program The Gibson Biscuits and Jam Sessions taking place every Monday night from 10 p.m.–1 a.m. with Gibson hosting and providing instruments and a special housemade biscuits menu.

Du-Par’s Restaurant & Bakery at the Golden Gate downtown since 2010 for financial reasons closed but there is still a Du-Par’s at the Suncoast.

12 The Las Vegas Food & Beverage Professional I March 2017

Assorted News Items Axe Monkeys open daily is Las Vegas’ first and only axe throwing facility with 23 indoor throwing lanes.

Redneck Riviera at the Grand Bazaar Shops on the second floor above Wahlburgers and owned by John Rich of country duo Big & Rich is open and hosting live country music daily.

Asian-themed Lucky Dragon is expanding its VIP Gaming Lounge and Dragon’s Alley will have a short-term full closure to make room for the new noodle bar while the current main dining space is repurposed as expanded space for Pearl Ocean.

Stations Casinos is giving bingo a comeback with a 432-seat Bingo Room at Santa Fe Station and has one planned for Palace Station.

The 43rd Annual UNLVino Wine Tasting fundraiser will return March 30-April 1 with events: Bubble-Licious at The Venetian; Sake Fever at Red Rock; and Grand Tasting at Paris.

Downtown will have the seventh annual Great Vegas Festival of Beer April 7-8 with more than 500 craft beers from 110 breweries and the returning Life is Beautiful Music & Art Festival Sept. 22-24.

Professional darts players will compete in the U.S. Masters at the Tropicana, July 13–15.

Finally Elvis has a short street in the Las Vegas Valley named after him replacing Riviera Boulevard signs, which will go on display at the Clark County Museum.

Former LPGA pro Jody Niemann is the first woman general manager of a major golf course in Las Vegas, which is the Dye-designed Royal Links.

Award-winning Serenity Spa by Westgate on the third floor pool deck is now open to the public daily.

Tory Sport, a performance active wear brand from New York City launched in 2004 by Tory Burch, will open at the Fashion Show Mall. www.lvfnbpro.com

UNLV Epicurean Society

By Kimberly Verdin Kimberly Verdin, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students, where she is on the leadership staff. She’s a Vegas local who believes that there is no end to learning about the hospitality industry.

The start of the spring semester was a busy one for the Epicurean Society. Epicurean held their first ever leadership meeting, a meeting that wasn’t in place last semester. With the change in leadership positions, the meeting provided an opportunity to discuss and brainstorm any ideas for future events for the semester. The meeting also allowed members to organize a solid outline as to what to discuss with members during general meetings. It even created an opportunity for members to nominate any potential members looking to apply for a leadership position. I believe that in implementing such a leadership meeting, it will lessen the pressure in planning events for both our president and vice president.

On January 25th, the University of Nevada, Las Vegas held the Involvement Fair, an event held at the start of every semester. The Involvement Fair is an event where all existing and prospective UNLV student organizations, university departments and non-profit community organizations in Las Vegas are able to participate to inform and promote their organizations to students. Tables filled the first floor of the Student Union and outside in the Pida Plaza. It was almost like a mini convention considering how crowded and loud it was throughout the event. Epicurean members were excited at the number of students who stopped by to ask about the club and its activities.

Two holidays were celebrated on February 14th, Valentine’s Day and Singles Appreciation Day. Taking advantage of such holidays, Epicurean members prepped and sold gluten-free chocolate covered strawberries, making sure that anyone would be able to buy and eat the strawberry despite the chocolate layer. Food cost ended up being about $94 in total for everything. Considering how strawberries varied in sizes, prices had to be adjusted. I had never seen a strawberry equal to the size of a hacky sack until that day. It just seemed unreasonable to not take advantage of that and sell it at a regular sale like all the other small strawberries. There were two tables set up, each with a sign of one of the two holidays. Members created a friendly and fun sort of competition to create teams: a team for those of single status and those that were not. By doing so, not only were members able to engage and interact more with customers, but it also created an opportunity for free advertisement of the event.

During the general meeting on the 15th of February, President Matthew Cairo of the Epicurean Society explained how Epicurean generated more sales than expected. Customers had really enjoyed the chocolate 14 The Las Vegas Food & Beverage Professional I March 2017

photos by Matthew Cairo and Deanna Wong

Epicurean also held its first general meeting the same day as the Involvement Fair. Having spent time with Epicurean last semester, it was like coming back to a second home. Not only did last year’s members return to the club, but there were a lot of new faces among the crowd as well. Members in leadership positions were given an opportunity to introduce themselves first before discussing future club events to raise funds and volunteer opportunities offered by Chef Mark Sandoval himself. At the end of the meeting, Epicurean’s Vice President Alycia allowed members to learn the names of the newest recruits and a bit more about older members with an icebreaker. People would say their first name and an object either in the kitchen or in front of the house. Not a lot of people appreciate and enjoy icebreakers like her, but it really did the trick in helping with both aspects and was an amusing experience.

covered strawberries sold by Epicurean, leaving behind positive reviews and encouragement to buy the strawberries on different social media platforms. Not only was Epicurean able to make up for the expenses that had been incurred, but the revenue from the sales had been more than expected. It really gave me a sense of motivation or at least peace of mind in that Epicurean will also do well in the next upcoming events. Adding a new segment to the meeting this semester, we went over the process of making melted chocolate and any historical fun facts on the food the club planned on making at some point.

We have yet to go on club outings but there has definitely been discussion on that topic, but so far, it’s clear to see how much Epicurean’s newest President and Vice President are putting into the club to make it the best in the hospitality college. More events will be coming with each future holiday and opportunity that is presented. Stay tuned for what Epicurean does for St. Patrick’s Day and please continue to give your support to the club. www.lvfnbpro.com

By Erin Cooper & Christine Vanover

Cork Dorks

Women Gone Wine

Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumni. Both women are Territory Managers for the Resort Wine Team at Southern Glazer’s Wine & Spirits, and are members of Women Gone Wine. They also have a new consumer-focused wine vlog, “Twinkle Toast,” that will be launching soon! info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Instagram: @TwinkleToastLV

Photos by Erin Cooper

suppliers. Previous event hosts include, Betty O’Shaughnessy, owner of O’Shaughnessy Estate Winery; Annie Favia, viticuluralist for Favia Erickson Winegrowers; Karen Cakebread, proprietor of ZIATA Wines; and the ever-lovely Diane Keaton, owner of The Keaton Wines.

According to Forbes, in 2015 a mere 27% of senior management roles were held by women in the food and beverage industry worldwide.

Statistics like this were one of the motivating factors for Kristi Smith, Southern Glazer’s Wine & Spirits Director of High Image Accounts, to pioneer the creation of Women Gone Wine in Las Vegas. Women Gone Wine hosts premier events for prominent women in the food and beverage and hospitality industries. Created for women by women, WGW promotes wine education, leadership and growth to create a positive, femaleoriented business environment. Quarterly events feature a female guest speaker who has positively influenced the wine community either through vinicultural practices, winemaking or proprietorship.

Chloe Helfand, Lead Sommelier at Bazaar Meat by Jose Andres has had the opportunity to watch WGW grow since its inception, and “cannot give enough thanks to Kristi Smith and the team at SGWS for creating an environment for women to feel invited, nourished and supported…in this everchanging food and wine climate here in Las Vegas.” Elyse Vandenberg, Lead Sommelier at Estiatorio Milos at The Cosmopolitan of Las Vegas, recently relocated from Reno, Nevada, and is among the group’s newest members.

“The women in our wine community have been very kind and supportive to me since my move here about two months ago. I know that Women Gone Wine is an important event that encourages friendship and camaraderie while also developing business relationships, and I am excited to be a part of it.”

The latest WGW gathering was held on February 6th at Lakeside inside Wynn Las Vegas and was hosted by Kathryn Hall, proprietor and vintner of HALL and WALT Wines in Napa Valley. Hall’s family first purchased a vineyard in the 1970’s, and she has been involved in the California wine industry ever since. As if she wasn’t busy enough, Hall

has also established herself as a distinguished attorney, community activist and the United States Ambassador to Austria. Attendees were able to meet Hall, hear the story of her career and taste through a gorgeous lineup of wines from her impressive, not to mention delicious, portfolio. In addition, they also received a signed copy of Hall’s book, A Prefect Score, which recounts the past twenty years of her and her husband’s winemaking experience from amateurs to recipients of the coveted perfect score from Robert Parker’s Wine Advocate.

What does the future hold for WGW? Smith is determined to expand the group’s focus to include spirits, sake and beer, and would love to offer its members more educational opportunities nationally and abroad. An even larger goal is to launch additional chapters of WGW in other SGWS markets. Smith said, “As much as we [women] have accomplished in the past few years, we still have a long way to go in terms of representation in this business. In my career, some of my greatest mentors were men. I am extremely grateful to them, and would like to be and help promote that female presence in leadership that was lacking when I first began working in the industry.”

If you would like more information about Women Gone Wine or wish to become a member, please contact Kristi Smith at kristismith@sgws.com.

Since its creation in 2011, membership has grown from fifteen women to over one hundred, and now includes a sister chapter in Reno, Nevada. With the support of Larry Ruvo and Southern Glazer’s Wine & Spirits, Smith was given the ability to directly impact our local community of women aspiring to grow their careers as anything from Sommeliers to General Managers to Directors and Vice Presidents alike. Members are given an opportunity to network with their peers and to find potential mentorship in their superiors while also connecting with high-profile 16 The Las Vegas Food & Beverage Professional I March 2017

www.lvfnbpro.com

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Bob’s Beer Bits and Sips

Beers to Enjoy as Spring Springs Forth

By Bob Barnes Reuben’s Brews Blimey That’s Bitter Triple IPA The name of this beer brings to mind the Keystone Light commercials that aired in the 1990s lambasting craft beer by depicting the bitter beer face as being the unpleasant result of drinking a beer with bitterness. Flash forward to 2017 and now bitterness in a beer is something to be proudly celebrated. And bitter this beer from the Seattle-based Reuben’s Brews brewery is, but I found after giving it a chance to warm up the bitterness smooths out. First released in 2014, at 80 IBUs, it’s loaded with flavors of pine and citrus from Amarillo, Chinook, Citra and Simcoe hops of which a total of six pounds are added per barrel, with 90% of them added in the last 10 minutes of the boil and later, providing plenty of hop flavor to go with that aforementioned bitterness. These days IPAs, the largest selling craft beer style, come in all kinds of variations: regular IPA, session IPA, black IPA, white IPA, double IPA and a style you don’t see that much of, triple IPA. This Triple IPA is loaded with 2 Row, Caramel, Munich and Wheat malt giving it its 10.5% ABV and a malt backbone to help balance the copious amounts of hops. I’m not the only who likes this beer.

It won a Gold medal at the 2016 World Beer Championships and was named the Best Imperial IPA in the Pacific Northwest in the 2014 US Beer Tasting Championships.

Full Sail Session Black Cherry Black Lager This 5.4% ABV seasonal release from the line of the Hood River, Oregon Full Sail Brewing Company featuring lower ABV session beers, is a variation of its Black Lager, but with a dash of cherry flavor. The fruit is noticeable in the aroma but subtle in the flavor and still allows the notes of roasty bittersweet chocolate to shine. The brewery suggests pairing it with lightly grilled red meats, roasted root vegetables, lighter cheeses (such as brie, mozzarella and ricotta) and chocolate desserts. Hurry up to check this one out; it’s available through March on draft and in the Session Mashup variety 12-pack.

Früli Strawberry Another session fruit-enhanced brew, this one comes from the 300-year-old Belgian Brouwerij Huyghe brewery, located in Melle (near Ghent), which has been in the De Laet family for 100 years. As is the norm with Belgian white (wheat) beers, it contains crushed coriander and crushed dried orange peels. After the first top fermentation takes place and the beer is transferred into tanks, strawberry juice is added for a second fermentation. The fruit juice brings a beautiful rose appearance and enticing strawberry aroma. As for its flavor, at only 4.1% ABV it’s easy drinking and pleasantly sweet, for the bitterness of the coriander and orange peels are just enough to offset the natural sweetness of the juice and prevent it from being cloying.

18 The Las Vegas Food & Beverage Professional I March 2017

www.lvfnbpro.com

UNVino 2016, Larry Ruvo (Senior Managing Director, Southern Glazer’s Wine & Spirits), Stowe Shoemaker (UNLV Hotel College Dean), and Michael Severino (Senior Director of Special Events and Marketing, Southern Glazer’s Wine & Spirits)

43rd Annual UNLVino Event

By Alice Swift | photos courtesy Southern Glazer’s Wine & Spirits

UNLVino. The name has been marked as one of the most anticipated food and beverage event that doubles as a fundraiser for the William F. Harrah College of Hotel Administration (UNLV Hotel College) for the University of Nevada, Las Vegas. Who would have thought the event would have grown so much since its initial inception in 1974, started by former Hotel College Dean Jerry Vallen and Larry Ruvo, now Senior Managing Director of Southern Glazer’s Wine and Spirits. Going on its 43rd year, UNLVino continues to be the longest running food and wine festival in Las Vegas. This year, I also had the opportunity to speak with Michael Severino, Senior Director of Special Events and Marketing for Southern Glazer’s Wine & Spirits, who also has a longstanding history of involvement with UNLVino and a relationship with both Larry Ruvo and Jerry Vallen. He gave me some insight on the evolution of the event and some exciting things to come for this year’s 43rd UNLVino series.

The Beginnings

The Event and Its Evolution

The concept of a wine tasting class as a whole, not even the event concept, was so new back in the 1960s. The first Hotel College wine education classes began off-site, and the relationships built over the course of its development led to the creation of UNLVino.

The collaboration between Vallen and Ruvo led to the first event in 1974, which was held at the original Southern Wine and Spirits warehouse, with less than 50 guests.

Since the inaugural UNLVino one-day wine tasting event at the Southern Wine and Spirits warehouse, the event has evolved into a multiday event with various themes. In the past couple years, UNLVino has settled on three primary events, which will all once again take place this year.

From there, the event began to grow and expand, with location and event expansions.

After outgrowing the warehouse location, UNLVino was relocated to the Thomas & Mack Center, to Bally’s, and to Paris Las Vegas Hotel and Casino, where the Grand Tasting is still held today.

• Day 1– Bubble-Licious, The Venetian Las Vegas (Thursday, March 30), which is the sparkling wine themed event.

• Day 2 – Saké Fever, Red Rock Casino Resort and Spa (Friday, March 31), which is the saké themed event.

• Day 3 – The Grand Tasting, Paris Las Vegas (Saturday, April 1), which is the general wine-themed event.

20 The Las Vegas Food & Beverage Professional I March 2017

Did you know that there were other themed events during previous UNLVino years?

• Auss-Some and Then Some – In 2003 and 2004, this event showcased Australian wines. It was later replaced by Saké Fever, which continues this year.

• Bar-b-q – In 2013, BAR-b-q debuted at the Keep Memory Alive Center located at the Cleveland Clinic Lou Ruvo Center for Brain Health, featuring celebrity chefs and master mixologists. It returned in 2014 and was held at Caesars Palace, at the Garden of the Gods pool.

• 40th Anniversary Grand Tasting Event – For the 2014 UNLVino, the Grand Tasting was held at the beautiful Keep Memory Alive Center designed by Frank Gehry. www.lvfnbpro.com

“UNLVino means, literally, taking a sip for scholarships. It is one of the most creative and educational fundraising events in Las Vegas, and we’re the oldest and largest event of its kind.” – Michael Severino 1999 UNLVino Event Planning Class begins at the UNLV Hotel College Almost 20 years ago, a dedicated UNLVino class (now called TCA390, Exhibit Marketing and Management) was created within the UNLV Hotel College program to allow students the ability to obtain first-hand experience in event planning and the management of the large-scale food and beverage event.

Students go through an extensive interview/ vetting process before being allowed into the class. The students then become managers throughout the semester, with dedicated areas of leadership responsibility for UNLVino, such as fundraising, marketing, vendor relations and culinary planning/execution.

The course is led by one front-of-the-house instructor (Todd Uglow) and one heart-of-thehouse instructor (Mark Sandoval), each with extensive experience in event planning and culinary experience, respectively. However, the majority of the responsibilities are handed over to the student managers to own. This course is definitely one of the great benefits to living in Las Vegas and attending the UNLV William F. Harrah College of Hotel Administration, which offers undergraduate and graduate (Master and Ph.D.) degrees.

What’s New This Year?

With the transition of Southern Wine and Spirits to Southern Glazer’s Wine and Spirits in early 2016 brings new and improved benefits to UNLVino! Each year, the UNLVino events continue to impress, and this year is no different. With this year’s increased product portfolio, there will be more brands represented and some new ones too. There will also be a larger food selection, with more tastings and participation from additional restaurant venues.

March 29, 2017 - Special Event!! One of the most exciting new offerings this year by Southern Glazer’s Wine & Spirits is a special Riedel training with George Riedel himself! If you aren’t aware, Riedel is a specialized wine glass company who caters to the beverage, restaurant and general consumer industry.

They just celebrated their 260 year anniversary in 2016, and have lasted throughout the years due to their technological advances and innovations in wine glass designs. The event will include a tasting of wines selected by Master Sommelier, Joseph Phillips, and be held on Wednesday, March 29 at Southern Glazer’s Wine & Spirits. Tickets are $175 each with limited seating. Call 702-876-4500 to purchase.

Ultimately, What’s It all About? The Students, of Course!

The balance of the academic contribution from the Hotel College and industry contribution of Southern Glazer’s over the years has really grown UNLVino to become a recognized event, a brand in fact. For many, such as Severino, it’s become a tradition, and one that people in Las Vegas and visitors to the state come to look forward to.

The event has truly evolved over the years; however, one thing has not changed. UNLVino continues to ultimately be focused on the students. The event is planned, managed and executed by students. The preparation of food, pouring of beverage, marketing, advertising, PR, etc…are all done by the students.

What better way to gain practical, industry experience working with the hospitality industry than with an event that is planned, coordinated and worked at by the students, and one that ultimately gives back to the students? In addition to the UNLVino class composed of student managers, hundreds of UNLV Hotel College students are recruited as volunteers for the event as well. “Take a Sip for Scholarships” is the motto of UNLVino, and proceeds from the UNLVino event are donated back to the UNLV Hotel College to pay for student scholarships.

Let’s continue to support the continued tradition of UNLVino by attending this annual food and beverage spectacular, and take that sip for scholarship for the students of the UNLV William F. Harrah College of Hotel Administration. Hope to see you there!

To learn more about this year’s UNLVino Dom Pérignon Award of Excellence Honorees, check out my WineTalk column in this month’s issue.

Until next time, Cheers~!

Alice

UNLVino Fun Fact!

Did you know that the inaugural BubbleLicious event in 2004 was held at the Hard Rock Hotel & Casino, Las Vegas? The 30th anniversary event featured special guests Mayor Oscar Goodman and Noriyuki “Pat” Morita from The Karate Kid. They both sabered a bottle of champagne at this event.

According to Severino, despite the Grand Tasting being one of the most popular events of the UNLVino series, over the past few years, Saké Fever has really grown to become its own reputable event. Not only has there been an increase in beverage vendors, but there has been a surge in emphasis on the food. Just last year alone, there were over 30 restaurants who participated, from hotel restaurant outlets, to restaurants within the local community. The connection to the local community has also been a growing goal of UNLVino, and beyond food and beverage, local artists and vendors have also participating in the events in recent years.

For more information, go to unlvino.com. www.lvfnbpro.com

March 2017 I The Las Vegas Food & Beverage Professional 21

By Shelley Stepanek 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.

A Taste of Asia The Noodle Man

Pot Tea Social

photos by Shelley Stepanek

Moo Woo Korean Barbeque

POT TEA SOCIAL HOUSE What a great find on Rainbow for Taiwanese food. They make hot pots for one, or two can easily be shared for four people. Whether it be vegetarian, fish or beef, there are numerous combinations. The popcorn chicken is one of their biggest sellers along with strawberry shaved ice for desserts. Pot Tea uses very little MSG, something everyone is worried about. Enjoy the wooden benches outside during the summer. Open 11-10 they are happy for reservations. 702-749-9499 7815 Rainbow NOODLE MAN, another great spot right down the street at 6870 Rainbow, is Chinese.

The place is small but the fun here is watching the chefs make noodles fresh every hour. A big seller is their vegetable pancakes, almost like a giant pita pocket. Their hot and spicy noodles are covered with lots of Sichuan sauce, the pork

and mushroom bowl on noodles is excellent and the pickled cucumber salad is nice and spicy.

The wait staff is friendly and the hours are 11-9:30. Quick to order for a takeout order.

702-823-3333 MOO WOO KOREAN BARBEQUE is the freshest, tastiest and best bang for your buck you can get. Though the drive is far to 5770 Centennial Parkway, it is worth the drive.

The servers cooking in front of you allow you to watch and learn. There are four different types of beef alone, along with plenty of pork, chicken, short ribs and vegetables. Children enjoy immensely watching the chef cook on the open grill. Reservations taken, also takeout 702-979-3793.

STIR CRAZY on the east side is somewhere I have gone for over 5 years now. Originally

located on Paradise, they closed and opened in Los Angeles only to return a year ago. There are over 60 items to pick from, from pineapple, oranges, raisins, and other fresh fruits; and vegetables of broccoli, carrots, Brussels sprouts, radishes, spices, and a variety of six sauces from mild to super spicy, all finely cut. Meat is frozen and sliced paper thin so you can fill a bowl with pork, beef and chicken. Take a large bowl, go down the line and hand to the person manning the giant grill and watch as he heaps on spices and liquid to flavor the meal. Pick from brown or white rice and return to use forks or chopsticks. Dine here often and you can get a customer card: for every 10 times receive one free meal. Open 11:30-9 Monday thru Saturday, 12-7 Sunday. 3345 E. Patrick, across from Home Depot. 702-613-0032

Allan Karl’s best-selling book FORKS: A Quest for Culture, Cuisine, and Connection has been a #1 best-seller in three Amazon categories.

FORKS brings the world to your table: An around-the-world adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes.

Why would someone sell nearly everything he owns, pull roots, and travel for three years--alone--on a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce.

Allan looked at these forks in the road of his life as an opportunity to both follow a lifelong dream and pursue his passions. He hopped on his motorcycle and traveled around the world--alone. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journey--to share the truths he’d uncovered and the lessons learned during his adventure around the world.

Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection.

Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others.

The second edition of FORKS is widely available at Amazon, Barnes & Noble and Indie Bookstores everywhere.

Autographed and personalized signed copies are available on the FORKS website www.forksthebook.com.

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FOOD FOR THOUGHT What to Serve Around Easter?

Since spring is almost here, can Easter be far behind? Or is it the other way around? Either way, the two are as entwined as roses and Valentine’s Day, as Halloween and pumpkins, as winter and Christmas.

What’s so wonderful about Easter dinner is that these recipes help you put your family favorites on the table with whatever main dish makes your family’s mouth water, or whichever savory selection brings back the most beloved memories. Settle in for a beautiful dinner and share some recipes with your family and friends.

Speaking about food, did you know that a whopping 76% say they bite off the ears of the chocolate bunny? That’s where they take their first mouthful, followed by 5% who eat the feet first, and 4% who eat the tail first. Guess it doesn’t matter if you get to eat it. Ham is the meat most often served at Easter followed by a lamb dish.

To start out this annual meal, here is a step up from the traditional appetizer you likely have served. Try it and add it to your annual surprise for the family and guests, but this can be used about any time of the year.

Top Bartlett pear slices with baked pancetta, crumbled goat cheese, and a drizzle of honey for an easy, salty-sweet appetizer recipe that tastes delicious and looks gorgeous.

Save the final step of drizzling honey over Pancetta Crisps with Goat Cheese and Pear for each guest to do. www.lvfnbpro.com

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

Pancetta Crisps with Goat Cheese & Pear 12 thin slices pancetta (about 1/3 lb) 1 Bartlett pear 1/2 (4-oz.) package goat cheese, crumbled Freshly cracked pepper Quality honey Garnish: fresh thyme sprigs Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.

Bake at 450 degrees F for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

Core pear with an apple corer. Cut pear crosswise into 12 thin rings.

Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving.

Yield: 6 servings

March 2017 I The Las Vegas Food & Beverage Professional 23

By Linda Westcott-Bernstein

Human Resources Insights

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

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

Keep the Faith: the Humanity of HR

I am hoping that I don’t sound too jaded in this article, but there are times when my faith in the good of mankind has truly wavered.

If you are observant like I am, you may have noticed a trend these days in the impatience of those around us and deceitfulness in others, whether it is while driving on our fine roads or partaking in the services of a local business.

The following are examples of exactly what I am talking about.

A few days ago, while driving home from work, I was accosted by an aggressive and obnoxious driver. My wonderful and caring parents raised me to show courtesy on the road to others and use common courtesies, for example, such as signaling while changing lanes. These attributes reflect our consideration for others while traveling on the road. Suddenly, as I changed lanes by signaling, I saw an angry driver signaling me by rapidly flashing his headlights in my rear view mirror. He appeared to be annoyed that I made a lane change in front of him. Acting as if he owned the road, he cut into the right lane and went around me, coming very close to my rear bumper, and proceeded to cut very close in front of me and then just speed away. Mind you, I did not even attempt to change lanes without prior use of my signal and not until I had confirmed that the lane had been clear. This careless driver had just hastily jumped into the same lane as me and decided that he owned the road and that I should get out of his way.

I also had an experience with our local postal service while shipping a care package to our sponsored child in Nicaragua. This package was filled with much needed clothing, shoes and socks for the child, as well as a soccer ball for recreation. We spent about $50 on these meager items and I went to the post office to mail this small box of items internationally using first class postage and the proper customs declaration forms. The postage amounted to almost $50. On the recommendation of the clerk and with a closer inspection of the tracking status of our package online, I discovered about a month after shipping the package that it had never left Las Vegas, NV, including the postal facility where I had shipped it from.

To my amazement, the postal service will not guarantee their work and will do nothing about the fact that they either lost or someone stole our package. I could understand if the package had been lost in transit, but it never left the facility! They will not even refund our $50 postage for what amounts to an unfulfilled promise to deliver this item. What amazes me is that they couldn’t care less, nor have any intention of upholding their business purpose and promise, for which I’d paid them money— to deliver my package. No other company can function like this nor even continue to operate with a business model such as this…“So sorry, nothing we can do.” For the record, this is not the first time that I’ve experienced a failure in services of this nature with this organization.

So, how does one keep the faith? How do we find confidence in humanity when unfortunate things happen to good people? Now, my examples above are just minor compared to the truly bad situations that we can find ourselves in, but they test our faith nonetheless. My continued faith is founded in my unwavering commitment to God and my ultimate belief in the good in people. I also believe that all of our experiences, good ones and bad ones, are a test for each of us and it is how we react to these “tests” that determine the outcome and direction of our life. I think it has a lot to do with our ability to forgive, and maybe even attempt to feel compassion, for those who do not live up to our standards. This is the true challenge and the reward in life: if we can rise above and not be consumed by hatred or contempt for others.

I truly believe that the key to our future, our humanity, is to forgive. We must all create the future we desire: one filled with compassion and consideration for others. It is our ability to rise above the hatred and selfishness of the day, and focus on showing our best behaviors and our kindness, for the greater good for all of mankind.

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.

24 The Las Vegas Food & Beverage Professional I March 2017

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The Bottom Line How to Run a Successful Booth at a Food Festival

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.

Food festivals, wine festivals and the like are a quintessential part of the culinary world. In the same way that music festivals elevate each artist in attendance, food festivals are an excellent way for restaurants, wineries, breweries, distilleries and other purveyors to boost their brand and get their name out to their target audience.

But as is the case with essentially every marketing initiative, food festivals come at a cost. In the same way that guests pay for their entry to bottomless food and drink, restaurants and other vendors must pay to be part of this bustling scene— on top of covering all costs associated with food, labor and insurance.

photo by Juanita Aiello

If you’re going to make that kind of commitment, you’d certainly want it to be worth your while. You’d be amazed to see some vendors that invest thousands, if not tens of thousands, into food festivals but fall short on execution. So if you want to see food festival guests become paying customers at your restaurant, follow some of these best practices to maximize conversion.

Understand the food festival mentality

Keep your booth stocked

Most guests enter a food festival with an entirely different mindset than with a restaurant. Namely, they want to try as many booths as many times as they can before the event shuts down, rather than linger over a single experience. Especially in the first hour of the event, where guests are hungriest and most eager to bounce around, they engage less with each vendor and instead focus on sheer quantity that they can consume. Sound piggish? You bet, but this is simply the nature of these events, so it’s best to use it to your advantage rather than fight it.

Focus on high churn for the first hour of the event. Simply crank out food/ drinks samples as fast as you can, serve with a smile and of course field any questions that guests may have on their own. Let your product speak for itself. If guests like what they taste, they will come back for more and will be far more willing to engage in conversation and potentially visit your restaurant afterward.

Never run out of food, ever. No matter how good you were out of the gates, guests will be extremely dismayed if you close up shop before the event is set to end. Budget for more people to attend than expected, and inform your staff to continue serving for even a few minutes after the event ends, if possible. Guests take note of who is most generous in these circumstances.

Festivals are also one of the only times when small portions actually work to your advantage. Since food is bottomless, guests aren’t steered away from tiny servings. In fact, you should actually strive for smaller portions in order to 1) avoid wasted food and save on costs, and 2) encourage guests to visit you again for another round.

Serve your best food In all likelihood, most festival guests will not have previously dined with you, so you want to make the best first impression possible. Serve the best item from your menu. Yes, this may be more expensive, but in the long run this will best help you accomplish your goals of customer conversion.

Some restaurants serve more than one item at their booth. If you do this, tread carefully. It’s much better to place complete focus on one great item rather than dividing your attention among two okay items. Only pair items that go very well together. For drink purveyors, offering multiple items is not only more commonplace, but encouraged. www.lvfnbpro.com

Serve an experience, not a sales pitch

Guests generally pay top-dollar for food festivals, and don’t want to take out their wallets once they walk in. While drink purveyors can certainly post signage for selling bottles on-site, most retailers should go into a festival with the mindset that they’re there for brand exposure and not immediate sales.

To further illustrate this point, one particular chocolate vendor served samples of its truffles at a festival last month, but tried to upsell every guest by offering two whole truffles for a dollar. Not only did guests refuse the offer, they frowned upon the brand itself for trying to make a few extra bucks in this way.

Many more ‘festival hacks’ exist, but try these low-hanging fruits the next time you find yourself in this setting. You’ll find that whether on your property or in foreign territory, the same principle applies: the customer is always right.

March 2017 I The Las Vegas Food & Beverage Professional 25

By Bob Barnes

What’s Cooking

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

He welcomes your inquiries.

Email: bob@lvfnb.com

Top of the World Executive Chef Claude Gaty Is Living Up to His Restaurant’s Moniker by Offering Cuisine with Influences from Around the Globe.

I recently stopped in to visit with Chef Claude Gaty at the Stratosphere’s Top of the World and can verify that the multi-talented chef is still providing dishes that live up to the restaurant’s name, with cuisine and ingredients influenced by cultures and traditions from around the globe.

The French born Chef has traveled throughout the world so has the experiences to bring varied flavors to the table. Chef Claude said, “I like to express myself in different ways, using exotic flavors of the world.” Examples are is his Half Duck Contit—duck leg and breast with Persian jeweled rice, dried cranberry and Moroccan spice; Wisconsin Strauss Farm Rack of Lamb with dukkah crust (an Egyptian spice containing sesame seeds, pistachio, cumin, garlic, herbs and coriander) served with Tunisian harissa Greek yogurt, demi-glace and Japanese eggplant; and Australian Wagyu Skirt Steak with a peppercorn mix of Madascar and Szechuan peppercorns and Argentinian chimichurri containing parsley, oregano, chive and basil.

photo by Juanita Aiello

Worth mentioning too is a new and improved craft beer list covering a range of styles, with the likes of locally-brewed Tenaya Creek Hopride IPA and Bonanza Brown Ale, Rogue Shakespeare Oatmeal Stout and Victory Golden Monkey Belgian-style Tripel.

Chef’s cuisine is not the only aspect of the restaurant that is globally influenced, as the staff hails from all parts of the world. I was delighted with the professional and friendly service of Juvy Francisa, a native of the Philippines who has worked at Top of the World for the past 2.5 years.

When asked about what she likes about her job Juvy said, “It is the ambiance and everyone is enjoying themselves. People come for the view but then are amazed at how great the food is. It’s easy to work with the chefs and I love the crew, some of whom have been here for 20 years. And, I never tire of the view; rainbows are beautiful and from this height look like a circle.”

You owe it to yourself to stop in and check out Chef’s latest creations; and, the phenomenal view from atop the Stratosphere 800 feet up and rotating 360 degrees every 80 minutes is free and unlike any other in Las Vegas.

photos courtesy Clique Hospitality

photo by Dick Palcic

Chef Luke Palladino Takes the Reigns at Salute Trattoria Italiana at Red Rock Resort Clique Hospitality recently hosted a media tasting at Salute Trattoria Italiana, its Italian restaurant at Red Rock Resort, to introduce us to menu items created by newly appointed Chef Luke Palladino. Chef’s resume would fill several pages, but a quick glance at his extremely impressive background shows he specializes in the food of his heritage, with four years of cooking and living in Italy, during which he was executive chef and partner at Venice’s internationally celebrated Ristorante al Covo. In the US he has had years of experience under his belt as owner, partner, and executive chef at eateries such as Atlantic City’s Specchio and New Jersey’s Luke Palladino Seasonal Italian Cooking; has worked under renowned chefs such as Paul Bertolli, Emeril Lagasse Jeremiah Towers and Todd English; opened Onda Ristorante at the Mirage as the executive chef when it opened in 1999 until 2001; and trained at the Culinary Institute of America (CIA) in Hyde Park, NY, where his classmates voted him “most likely to succeed” in 1989.

While space won’t allow mention of all of the 20 menu items we experienced, I’ll share what I deemed to be the highlights (while I hesitate to leave any out, as they all were worth ordering during a visit). Our six-course tasting included hot and cold Antipasti: Ahi Tuna Crudo with blood orange aioli and Crisp Squash Blossoms with pistachio pesto; Pizze: Bianco with sun dried tomato pesto and pecorino & buffalo mozzarella; Hand Crafted Pasta: Truffle Ravioli (ricotta & truffle sottocenere agnolotti and foie gras-cognac crema), and Salute Signature Pasta (Romanstyle pepper and cheese sauce served tableside in a pecorino cheese wheel dramatically set afire); Carne + Pesce: Grilled 16 oz Veal Chop with sage crema, Bistecca Alla Fiorentina Prime Porterhouse with black garlic-porcini butter and Acqua Pazza (whole roasted Mediterranean sea bass); Contorni: sides of crushed fingerling potatoes with rosemary, roasted root vegetables with sage brown butter and crisp Brussels sprouts with aged balsamic; and Dolci: Cannoli (filled with ricotta, cinnamon, candied orange, pistachios and chocolate) and Warm Nutella Cake with crème anglaise and vanilla gelato.

If you haven’t made it out to Salute to try Chef Palladino’s new menu, you owe it to yourself to do so, as this writer considers Chef’s offerings to be one of the best representations of authentic Italian cuisine he’s encountered in Las Vegas, or anywhere else for that matter.

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SAVE the DATE T

MAY 25, 2017, PALAZZO POOLS

he Las Vegas Epicurean Affair is the gourmet event of the year.

Set in a lush poolside paradise, the Las Vegas Epicurean Affair will take your senses on a wild ride. From savory cuisine and succulent cocktails to the stunning sights and sounds of sultry surroundings, this is truly an event that offers its guests the best of everything. Join us for a night of divine indulgence!

FOOD AND WINE BY THE BEST CHEFS IN THE WORLD GET TICKETS AT ANY VENETIAN OR PALAZZO BOX OFFICE FOR MORE INFORMATION EMAIL: SAYACHE@NVRESTAURANTS.COM

FEAST FOR A GOOD CAUSE PROCEEDS OF THE EVENT GO TOWARDS FUNDING THE NEVADA RESTAURANT ASSOCIATIONS EDUCATIONAL PROGRAMS

By Adam Rains

Our Picks

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

photo by Adam Rains

Late-Night Sushi

It is true that Vegas loves sushi, not just a few bites either, but ALL-U-CAN-EAT SUSHI. Another thing Vegas likes, is being able to have it late night. Out of the myriad of strip-mall sushi spots, one standout is Yama Sushi 2. The original Yama Sushi is on Flamingo & Maryland but they have now taken their talents closer to the Strip, on Spring Mt., at the beginning of Chinatown. Yama Sushi 2 has many fresh & playful rolls, with delicious nigiri, but what sets many sushi joints apart is their ability to wow with appetizers.

Yama doesn’t disappoint in this realm. Be sure and try the “Fire Cracker.” It is tempura battered & deep fried jalapeños filled with a creamy mixture of spicy tuna-tartar & cream cheese, which is set off by their own spicy Siracha blend. To cool down the fire, wash it down with a Japanese macro-lager. Only thing to make it better, would be a Japanese craft beer, like Hitachino!

Yama Sushi 2 • 3909 Spring Mountain Rd, Las Vegas, NV 89102 • Open 12 p.m.-2:30 a.m. Daily

photo by Doug Taylor

Coming Soon!

Chef Doug Taylor loves making people smile with gelato. At his Art of Flavors gelateria, he tries not only to expand palates but also broaden flavor horizons. His latest creation is a sorbet flavor called “Wild Flower.”

It is spun with an infusion of Orchid, Wild Flower, Cinnamon and Black Pepper. As with all of Doug’s frozen delicacies, he has the perfect balance of robust flavor while maintaining the soft creamy texture. Go see Doug soon for his new spring menu!

Art of Flavors • 1616 S Las Vegas Blvd. #130, Las Vegas, NV 89104 • Open 9 a.m.-10 p.m. Daily

photo by Jessica Zivkovitch

Cocktails on Draft!

While Momofuku is a worldwide phenom, it is a Vegas newcomer. For this one, Chef David Chang and opening Executive Chef Michael Chen bring together influences from all over the world, including the United States, Korea and Japan. It makes perfect sense that they would use artfully crafted Suntory Japanese Whisky to showcase what a Whisky Highball can be. Suntory Whisky Toki is utilized, which blends whiskies from House of Suntory’s acclaimed Hakushu, Yamazaki and Chita distilleries. Like many things the Japanese do, the goal at Suntory Whisky Toki is to bring together exquisite balance, harmony and oneness. The fact that the cocktail is on tap and with perfect effervescence and the hint of lemon, makes it that much easier to order, again and again….

Momofuku • The Cosmopolitan of Las Vegas, 3708 S Las Vegas Blvd., Las Vegas, NV 89109 Open Daily 11 a.m.-2:30 p.m., 5:30-10:30 p.m.

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Product Review

By Bob Barnes

Rao’s Specialty Foods

The iconic Rao’s has been pleasing lovers of Italian cuisine in NYC since 1896 and was featured on our January issue cover in celebration of its Caesar’s Palace/Las Vegas restaurant’s 10th anniversary. What you may not be aware of is that in addition to its three restaurants, Rao’s has an extensive line of products which will allow you to recreate some its delectable Italian cuisine at home.

Home cooks will appreciate the wide range of the line which includes categories of sauces; pasta; marinades & dressings; oils & vinegar; and roasted peppers, vegetables & tomatoes. These products can be used to recreate many of the dishes served at the Rao’s restaurants and on the Rao’s website you’ll find more than 90 recipes.

You can pick some of the products up at one of the Rao’s restaurants and at Smith’s, Albertsons, Whole Foods and on several online sites such as Amazon and Jet. To view the whole line and order go to www.raos.com (with free shipping for orders over $50).

Havana Club Anejo Clasico Puerto Rican Rum

The Arechabala family founded their company and built their first distillery in Cardenas, Cuba in 1878. The family was forced to flee during the Cuban Revolution and now their rum recipe has been dusted off and revived to produce this premium, dark rum that celebrates the exuberance of Cuba’s golden age. It is a blend of finely crafted rums produced from a carefully controlled fermentation of sugar cane molasses that is distilled and aged in oak barrels in Puerto Rico for one to three years. After the aged rums are blended together, the blend is aged in oak barrels for a second period of at least three months. I found the result to be a very smooth, mellow tasting rum with a slightly sweet flavor complemented by oaky notes with hints of almond and vanilla. I enjoy drinking it neat, but the makers suggest it is an ideal rum for classic cocktails.

Havana Club Anejo Clasico Puerto Rican Rum is distributed in Southern Nevada and Southern California by Southern Glazer’s Wine & Spirits. The suggested retail price is $21.99 for a 750ml bottle. For more info and cocktail recipes, visit www.havanaclubus.com/us/en or contact your Southern Glazer’s rep.

Book Review 100 THINGS TO DO IN LAS VEGAS BEFORE YOU DIE

by Laura Carroll and Adam Kealoha Causey

By Bob Barnes Part of the 100 Things to Do Before You Die book series, both visitors and locals should enjoy reading this book with 100 topics about our favorite city. The 144-page guidebook is divided into sections titled Food and Drink, Music and Entertainment, Sports and Recreation, Culture and History, and Shopping and Fashion. As a lifelong resident of Las Vegas I especially enjoyed the items that I found nostalgic, like peeing on the Berlin Wall at Main Street Station, the world’s largest gift store (Bonanza Gifts), a listing of vinyl record stores and a synopsis of nearby ghost towns.

Readers of this magazine will likely be most interested in the Food and Drink section, which has topics including Asian Cuisine in Chinatown, Soul Food Restaurants, Local Beer, Ramen Shops, Hawaiian Themed Eateries, Dive Bars, Celebrity Chef Restaurants and Las Vegas’s Classic Restaurants.

My only caveat is that in a city that seems to reinvent itself from week to week, it’s challenging to publish a book on things to do or venues to eat or drink at, as it’s inevitable some will have closed by the time the book is released, which I found to be the case with a handful of mentions in the book.

About the Authors: Laura Carroll is a native Las Vegan and has worked in the media for nine years, most recently at Nevada’s largest news organization, the Las Vegas Review-Journal, as a tourism and retail reporter before transitioning into a career in public relations.

Adam Kealoha Causey is an award-winning journalist who transplanted to Las Vegas to work at the Las Vegas Review-Journal. There he reported on and later edited news about crime and courts, health and medicine, and government and has also written for the Florida Times-Union and the Times (Shreveport, Louisiana).

For more info and to purchase the book, visit http://store.reedypress.com/all-titles.

ISBN: 9781681060279, softcover 8.5 x 5.5, 160 pages, $16.00

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March 2017 I The Las Vegas Food & Beverage Professional 29

By John Rockwell John Rockwell is a native Southern Californian and career English teacher working in the Riverside area.

In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for culinary delights within riding distance of the vast network of SoCal bicycle trails.

photos by John Rockwell

Cheese Awakening

The cheese board that started it all.

Union on Yale in Claremont, California presented Cowgirl Creamery’s flagship product, the mild and sublime Mt. Tam.

I created a false-bottom using a stainless steel chafing dish with sushi mats to give the whey a place to drain.

He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has been a homebrewer for over twenty years.

By trade, I’m an English teacher. But on the weekends these days, I make cheese. My students have picked up on this, and enjoy poking fun at my newfound hobby by mentioning cheese in their literature presentations. As we embarked on Hemingway’s A Farewell to Arms, I told my students that I would make cheese for them to sample when we finished the unit. Even though Hemingway’s book is about the eastern-Italian front of World War I, I chose French Camembert because it was such a popular “taste of home” for French soldiers during the first “great war.” From all I had read, its relatively quick production time and ability to mature in transit made it ideal. (Hemingway’s love of all things French also influenced the decision.) I ordered what I thought was the Camembert mold, Penicillium Candidum, and proceeded to make the cheese according to the instructions. I had never tasted Camembert, and what I ended up with was edible, but it was not Camembert. I had ordered the wrong type of mold—instead of Candidum, I bought an aroma blend that emphasized the “sweaty sock” odor found in some French Camemberts. I knew I was not on the right track when my wife asked if something had died in our cheese cave.

In my research, I found out that Camembert and Brie are related, and are created in virtually the same way. In the past, I have tried the Bries that can be found in most grocery stores and have not been impressed. They often seem characterized by little flavor, a certain gumminess in texture, or an overpowering odor of ammonia. And because of my mainstream American sensibility, I was never sure what to do with the moldy rind. I mean, is it really mold? And if it is, can I safely eat it?

The answer is yes—it is edible mold—and if it doesn’t taste right, that’s because the cheese has been ripened or stored too long, or not allowed to breathe. I might also argue that the grocery store examples are not particularly great representations of the styles—many have a dull, middling flavor profile, like mass-produced American lagers. It turns out cheese varieties that originated in Europe usually have a regional appellation—like wine varietals or certain beer styles. That’s because in Europe, the flora used to graze the milking livestock is as important a flavor factor as the type of milk, the bacterial culture, or even the cheesemaking process. It’s probably improper to name cheeses not made in these regions by their traditional names, but the styles have become so ubiquitous that the regional names just take over. Traditionally, the differences between Brie and Camembert vary due to the aromatic cultures added, and the size of the cheese—Bries are generally made in tall, wide hoops, and Camemberts in narrower, yet equally tall molds. And there are other variations of Brie—like double and triple creme Brie—that are so delightful, I just had to try to replicate those on my own cheesemaking odyssey.

I have awakening points in my food-crafting hobbies that intersect with my newfound knowledge— an “aha” moment when my research leads me to the discovery of a wonderful new flavor, and then the realization that I have the ability to create that flavor in my own kitchen. As an example from my beer making past, when I discovered Sierra Nevada Pale Ale, I vividly remember really “smelling” beer for the first time, and all at once understanding and falling in love with the rose-like aroma of fresh Cascade hops. If Sierra Nevada was my gateway into what craft beer could be, then certainly Mt. Tam Triple Creme from Cowgirl Creamery in Northern California has been my gateway

The Camembert molds are tall and have holes.

30 The Las Vegas Food & Beverage Professional I March 2017

Because my curds are so fine, I line my molds with cheesecloth to prevent spillage and curd loss. The whey slowly drains from the molds and the cheese is flipped every few hours as it forms.

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The cheeses are salted and enclosed in a plastic container. Temperature control and daily flipping are essential.

into the sublime category of triple creme Brie cheeses. I tried it by accident at an outstanding gastropub in downtown Claremont—Union on Yale—and I couldn’t believe what I was tasting.

Slight mushroom flavor, clean underneath and beautifully textured, this was not grocery store Brie.

The process for making these cheeses is fascinating. With a pressed-curd cheese—like cheddars, Derbys, Goudas—and hard cheeses, time is spent working with the curd after it has set: heating, stirring, draining, “cooking” (raising the temperature 10-14 degrees), knitting (allowing it to “melt” together), and in the case of cheddar, stacking it. With cheddar, heat causes the curds to knit together, and before being pressed into a mold, squares are cut into sections and placed on top of each other in a process that increases the acidity and reduces the water content. This prepares it for a long aging process.

By comparison, Bries and Camemberts are lowacidity cheeses with minimal curd processing and a short aging time of 2-8 weeks. The milk is heated—and for double and triple cremes, just add a percentage of heavy whipping cream to the mixture—cultures are added (including the mold varieties of Penicillium Candidum or Geotrichum Candidum), the rennet is added to set the curd, the curd is cut and stirred, and just as the curd is beginning to expel the whey, it is scooped out into tall cheese forms. These cheese forms have small holes drilled into the sides, and are usually bottomless. I use cheesecloth to Union on Yale 232 Yale Avenue Claremont, CA 91711 (909)833-5104 Cowgirl Creamery 1 Ferry Building

In a little more than seven days, the cheeses are entirely covered in a soft, pillowy-textured white mold.

After about 16 days, my cheese is edible, but could still use more time. More importantly, it looks like a professional triple creme Brie.

San Francisco, CA 94111 (415)392-4000

At 21 days of aging, my cheese has developed a distinctive soft cream just underneath the rind. Flavors continue to mature.

prevent curd loss, and have fabricated a raised platform of sushi mats in a rectangular stainless steel chafing dish. (Sushi mats do wonderfully for cheese draining—I can easily wash and sanitize them dry in a 200-degree oven in about 12 minutes.) The forms are then flipped every few hours for the next 24 hours until the whey is expelled and the cheese has shrunk and knitted together.

The next step in the process is the most fun.

The very edible, mushroom-flavored mold that is essential to this cheese style has to grow and do wonderful things to the cheese. First, the rounds are generously salted on the outside (only use no-additive salts in cheesemaking). If you remember from science class, liquids like to balance, and salt has the osmotic quality of draining liquid from cells—this tightens the surface of the cheese as the first formation of a rind. The salty environment also makes sure that nothing else will grow on this rind except the mold you want—remember, you have already inoculated the cheese with white mold. Within a week, in a humid environment of about 55 degrees—and daily flipping—this cheese will begin to “bloom” the pillowy-white flora you have implanted within it. The mold lowers the acidity of the cheese, allowing it to soften and ripen, imparting the flavors associated with delicious Bries and Camemberts.

If you had told me that three months into cheesemaking I’d be hounding specialty soft cheeses at boutique cheesemonger stores (finding good cheese in Southern California is a story in and of itself) and that my most favored cheesemaking tools would be my Camembert molds, I would have laughed at you. As my stacks of Derby and Gouda in my wine refrigerators/ aging caves will attest, I love pressed-curd cheeses. But in the midst of this odyssey, the discovery of the buttery, mushroomy flavors of triple creme Brie has opened my eyes to the variations possible within a very specific variety of cheese. My English class will have to wait for their Camembert sample for now, and will have to instead enjoy some homemade triple creme Brie.

A piece of Mt. Tam with a clear softness around the mold area, and a crumblier texture inside. For me, this is the benchmark.

USBG

Las Vegas

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

MICHAEL LAPENNA

C O C K T A I L

O F

T H E

M O N T H

This spirit-forward cocktail straddles the line between complexity and elegance. It showcases the artfully blended Suntory Whisky Toki™ as well as the mixing skills of Michael LaPenna. The whisky is taken to a new realm with the sweet & floral Pavan Liqueur and the citrus-driven Iichiko Bar Yuzu Liqueur. All of these flavors together are complemented by a touch of Dolin and given a vibrant splash of fruit on the palate with Luxardo Cherry Liqueur, Blueberry Bitters and plum wine. Dangerously delicious!

“Rising Plum”

About the USBG

Photos courtesy of Mandarin Oriental

Mandarin Oriental is synonymous with exclusivity. It is a stellar property with flawless service, a great view and… Michael LaPenna.

Originally from New York, he came to our city to study Hospitality at UNLV and never looked back. After working several industry jobs, in 2009 he helped open the Mandarin Oriental as a bartender. Brimming with passion and skills, he soon became the Property Mixologist. Now every guest that imbibes at his property gets to enjoy his work. He is always striving to learn more about his craft and it is one of his goals to share what he knows. In addition to giving his all to the Mandarin Oriental and its many acclaimed bars & restaurants, Michael is also a proud member of our USBG chapter. Michael said, “I love the USBG because it’s like a fraternity in a sense. Together we are professionals that love and have passion for all things beverage. We are able to come together as a group and accomplish goals like with Nectaly Mendoza at Herbs & Rye. We are gearing up to ‘kick cancer’s ass’ with Barmania!, a charity event supporting St. Baldrick’s. I hope to see all USBG members there lending a hand and donating for a great cause.”

The United States Bartenders’ Guild is comprised of spirit professionals dedicated to the art of the craft of Bartending.

What was founded in 1948 has now spread all over the US with Las Vegas being the largest chapter in the country.

Through events, charity, and education they support and enhance the great American living-art that is Bartending.

For information on how to join, please go to www.usbg.org.

Calendar 3/6 Woodford Reserve Competition 3/26 BARMANIA! at Herbs & Rye

By Michael LaPenna

4/5 Dalmore Event

1 1/2 oz Suntory Whisky Toki™

4/6 Roundtable with Diageo

3/4 oz Yuzu Liqueur 1/2 oz Pavan 1/4 oz Dolin Dry Vermouth 1/4 oz Luxardo 2 dash of Blueberry Bitters

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In a mixing glass, combine all ingredients and stir over ice Martini glass spayed with plum wine Zest a grapefruit and discard Luxardo cherry for garnish 32 The Las Vegas Food & Beverage Professional I March 2017

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By Leah Schmidt Leah is a graduate of Purdue University where she studied Creative Writing with minors in French and Design. She enjoys reading, writing, and being outdoors. A Chicago native, she recently moved to Las Vegas and is excited to get a taste of all it has to offer!

Health Binge celebrated its grand opening on January 23. Founded by former NFL player Gerome Sapp, Health Binge’s focus is to provide healthy, ready-to-serve meals for people on-the-go. There are over 60 different gluten-free meals to choose from including vegan, vegetarian and kid’s meals options; the menu offers breakfast, lunch, dinner, snacks and dessert; and they also offer three different kinds of fresh-pressed juices. The meals are a mix of American, Southern and Caribbean cuisine, with options ranging from Lemon and Vanilla Blackberry Pancakes to Ancho Chili Bison Enchiladas. While creating the menu, Sapp and Executive Chef Jackie McMahan chose to incorporate the G-BOMBS diet plan (greens, beans, onions, mushrooms, berries, seeds) in order to make the meals full of protein and nutrients.

The idea of Health Binge came to Sapp while he was attending Notre Dame where he created a system of healthy grab-and-go meals for his football teammates, with the concept later going campus wide. Later while playing in the NFL and working towards his Executive MBA at Harvard Business School, Sapp took an entrepreneur class where he had to come up with a business concept. He was motivated from being a hungry athlete and not wanting to eat unhealthy vending machine food, and his desire to further develop his healthy grab-and-go meals concept grew. After finishing his career with the NFL, Sapp worked for several tech companies before moving to Las Vegas and bringing Health Binge to life.

Guests at the grand opening event were able to try six of the delicious recipes offered on the Health Binge menu: Turkey Meatballs with Marinara, Rocket Pesto Shrimp, Sin City Eggs, Mini Almond Chicken Salad Lettuce Wraps, Southwest Veggie Bowls (vegan) and Mini Strawberry Banana Muffins with homemade walnut cream cheese. The store itself is sleek in design, with a gray and green color scheme and large chalkboard with the store’s information on it. Meals are available in both small and medium sizes, and include all nutrition information on the packaging. Health Binge is located at 6040 W. Badura Ave. Ste. 140, Las Vegas, and is open from 7 a.m. to 8 p.m. daily.

A sample of the Turkey Meatball with Marinara.

photos by Leah Schmidt

Health Binge

A sample of the Rocket Pesto Shrimp, made fresh with pesto coated shrimp, cherry tomato, roasted yellow squash, green beans, asparagus, balsamic glaze and low fat feta cheese.

Founder Gerome Sapp and Chef Jackie McMahan tell the story behind Health Binge.

34 The Las Vegas Food & Beverage Professional I March 2017

A selection of the meals offered on the shelves lining the store walls.

www.lvfnbpro.com

In Memoriam Tony Sacca

By Jackie Brett

Entertainer, Singer, TV Host, Producer, Ad Man and Restaurateur

Las Vegas recently lost entertainer Tony Sacca, an energetic health conscious person, to a shockingly sudden heart attack. He was at the top of his game headlining and producing his own musical comedy show Tony Sacca’s Vegas The Story at Bally’s Windows Showroom.

Sacca was the 23rd recipient of a star on the Las Vegas Walk of Stars in front of Paris and next to Elvis Presley’s star.

Sacca settled in Las Vegas in 1981 performing shows with his identical twin brother and completely immersed himself in the fabric of the community. It’s impossible to tally how many lives he touched; however, his public memorial at the 650-seat Stratosphere Showroom was literally standing-room only.

It’s difficult to imagine the annual San Gennaro Feast without Sacca, whose roles included host, talent director and coordinator, and star performer for 36 years. He headed the philanthropic Showbiz Society for years helping fellow entertainers and appreciating learning his craft as a child founded the Youth Foundation for the Performing Arts. He produced an annual fundraising Christmas television show for the youth group starting in 1986. Along with receiving seven city proclamations, he was awarded the Lifetime Achievement Award for a lifelong commitment to building a stronger nation through volunteer service signed by President Barack Obama.

Sacca, with his 11-year partner Chef Josette Leblond, together commuted between Las Vegas and Los Angeles, where she has her businesses and he often performed for clients and friends.

In 2010 during the recession, they opened the Las Vegas Rocks Café at Neonopolis downtown with entertainment, but timing was poor. Most recently, he was booking his talented friends at restaurant Trattoria Reggiano in Summerlin.

Former Las Vegas Mayor Oscar Goodman dubbed Sacca “Las Vegas Ambassador of Entertainment.”

Promotionally, Sacca was a one-man promotion machine creating his own line of trademarked Las Vegas Rocks™ souvenir items including his famous musical clock, voted one year as best Las Vegas souvenir, that plays the song “Las Vegas Rocks,” one of many he penned about the city.

Sacca had his own advertising and production company, Vegas Media, and produced awardwinning commercials and television shows.

Sacca celebrated 50 years in show business and 30 years as producer and host of the award-winning entertainment television show Entertainment Las Vegas Style. His vintage video archives of his interviews with the stars that headlined on the Strip are of tremendous historical value. Last year, Sacca received special honors and induction into the Nevada Broadcasters Association’s class of 2016 Hall of Fame.

If you didn’t get to know Sacca personally, local writer Arlene Krieger wrote his tell-all biography sharing his story of growing up in Philadelphia with parents who were second generation Italian Americans, twin brother Robert and older sister Marie, to his remarkable and unforgettable life in Las Vegas. He is greatly missed but not forgotten.

36 The Las Vegas Food & Beverage Professional I March 2017

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EVENTS

AD INDEX

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

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

March 8-12 the Natural Products Expo West, held at the Anaheim Hilton & Marriott and Anaheim Convention Center, will include the newest trends in natural food & beverage products. www.expowest.com March 11 the 28th Annual Splendor in the Glass Wine & Beer Tasting at Red Rock Casino Resort & Spa will feature samples from more than 40 wineries and breweries courtesy of Southern Glazer’s Wine & Spirits, along with a silent auction and entertainment. A superb event we look forward to every year, it’s also a fundraiser for a great cause, Southern Nevada Public Television. vegaspbs.org/winetasting March 27-29 the Nightclub & Bar Show comes to the Las Vegas Convention Center for the largest beverage and bar show in the world, with unlimited tastes and treats! Don’t miss it. www.ncbshow.com March 27-30 the Pizza Expo returns to the Las Vegas Convention Center with the world’s largest pizza, ingredients, products, and service expo, including demos and contests plus samplings all day long! www.pizzaexpo.com March 30-April 1 the 43rd annual UNLVino, an event that raises money for UNLV college scholarships, will consist of three main events: Bubble-Licious, a celebration of Champagne and sparkling wine on March 30; Sake Fever, an event featuring myriad sakes, Japanese spirits and cocktails on March 31; and The Grand Tasting, highlighting a collection of premium beverages alongside cuisine from UNLV’s culinary students and celebrated Vegas restaurants on April 1. unlvino.com

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Audrey Dempsey Infinity Photo page 38 www.infinity-photo.com 702-837-1128 Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715

page 28

Deep Eddy Vodka www.deepeddyvodka.com

page 15

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

page 28

The Dorsey Cocktail Bar 702-414-1945

page 2

FORKS: A Quest for Culture, Cuisine, and Connection www.forksthebook.com

page 22

Hornitos Tequila www.hornitostequila.com

page 33

Jay’s Sharpening Service www.jayssharpening.com 702-645-0049 Las Vegas Epicurean Affair sayache@nvrestaurants.com

page 8

page 27

Lee’s Beer & Tequila Experience leesliquorlv.com

page 9

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

page 19

Patrón Tequila www.patrontequila.com

page 39

Perrier-Jouët www.perrier-jouet.com

page 35

Power of Love Gala keepmemoryalive.org/pol

page 37

Uncle Steve’s www.unclestevesny.com 718-605-0416

page 13

UNLVino www.unlvino.com

page 40

White Soy Sauce www.whitesoysaucefood.com

page 8

www.lvfnbpro.com

WE DIDN’T INVENT TEQUILA Tequila has been around for centuries, but we took the time to get it right, crafting a small batch spirit that’s worth sipping slowly. It requires Mexico’s finest 100% Weber Blue Agave, hand-selected and distilled in custom copper stills for a smooth finish every time. We didn’t invent tequila,

The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 40% abv.

WE JUST PERFECTED IT.