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Issue 4 Volume 12
US $3.95
Armando Rosario - “Mr. Patrón” USBG Las Vegas Chapter President and Southern Wine & Spirits of Nevada Director of Mixology Does Patrón to Celebrate Cinco de Mayo!
The Cosmopolitan Resort Casino
3708 Las Vegas Blvd South Las Vegas, NV 89109 Reservations: (702) 698-7960
and LAS VEGAS
Chef Scott Conant
present...
The 20th Annual Taste of the Nation Culinary Event
“Las Vegas Chefs Book”
Yellowtail with Olio di Zenzero and Marinated Onions
pinch sea salt black pepper (freshly ground) 1 Tbs marinated red onions (finely 1 tsp olio di zenzero oil chopped) With a very sharp knife, slice fish into six pieces and place each on a small plate. Top each with a “dot” of the peperoncino oil, and about three dots of the olio di zenzero. Sprinkle with just a touch of sea salt and black pepper. Sprinkle some of the choppedred onions over the fish and serve immediately. Marinated red onions 1 med red onion (sliced thinly) 1 ½ tsp kosher salt ½ c red wine vinegar ½ c water Mix all the ingredients together and let sit, covered and refrigerated, for a minimum of 24 hours. Olio di Zenzero (Ginger Oil) ¾ c olive oil ½ oz fresh ginger (peeled and ½ tsp kosher salt chopped into 4 pieces) Heat oven to 250˚ F. Put olive oil in a small saucepan and add ginger and salt. Cover and put in oven for 3 hours. Remove from oven and let cool. When cool, puree in blender. Pass oil through a fine strainer and refrigerate. Peperoncino Oil (Red Pepper Oil) 1 c olive oil 2 ½ tsp crushed red pepper Combine olive oil and red pepper in a small saucepan. Heat over medium heat until it starts to bubble lightly. Immediately remove it from heat and allow red pepper to steep into olive oil until cool. Strain oil and refrigerate. 4 oz sashimi-quality yellowtail 1 tsp peperoncino oil
BRATALIAN
Neapolitan Cantina 10740 S Eastern Ave. Suite 155 Henderson, NV 89052 Reservations: (702) 454-0104
Pennette Alla Vodka
2 tsp butter (unsalted) 2 Tbs olive oil
½ lb Italian cooked ham (finely diced) 1.3 qt tomato sauce (or blended canned peeled Italian tomatoes) ¾ bottle Absolute vodka
This year the Taste of the Nation Las Vegas Chapter is presenting the “Las Vegas Chefs Book” to highlight the premier chefs and restaurants in Las Vegas joining the Taste of the Nation’s 20th Annual Culinary Event to End Childhood Hunger in America. Each Chef/Property/ Restaurant will be given a complimentary half page in the Chefs Book, which includes: logo, location, contact information, chef’s highlight and chef’s or property’s recipe. Additionally, auction items and major sponsors will also be listed in the book. This take-home chefs book is an excellent opportunity for you to show your support for the Taste of the Nation Annual fundraiser as well as have a lasting impression on all guests and participating star chefs. HALF PAGE PROPERTY SHOWCASE WITH RECIPE - $300 (Complimentary to participating chefs) FULL PAGE PROPERTY SHOWCASE WITH RECIPE - $500 HALF PAGE ADVERTISEMENT - $300 FULL PAGE ADVERTISEMENT - $500
To place your order or for additional information on the “Las Vegas Chefs Book,” please contact Mike Fryer at mike@lvfnb.com or at (702) 810-5466.
Chef Carla Pellegrino
1 qt heavy cream reduced by half (½ quart) 1½ large white onions (finely chopped) 3 Tbs Italian parsley (finely chopped) salt & pepper to taste 2 lb De Cecco penne liscie #40
Pasta In a pasta-cooker or a soup pot, add 6 quarts of salted water and place it over medium-hi flame. Bring the water to a boil, add the penne at once and lower the flame to medium. Partially cover the pot, and let it cook for about 11 minutes, stirring occasionally, and then drain. Finely dice the cooked ham and set it aside. Place a heavy bottom sautoir on medium-hi flame. Add the olive oil and the butter. When the butter melts and becomes foamy, add the chopped onions and let it sauté until crispy, but do not let it brown. Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stirring occasionally. Add the tomato sauce, mix it in, and let it simmer for another 20 minutes. Then add the parsley, simmer for 3 minutes. Add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes. Check the consistency, and simmer for other 10 minutes if you need to. Season and mix in the cooked penne, let simmer for 2 minutes and serve it HOT!!!
18 Share Our Strength’s Taste of the Nation • Las Vegas 2012
April 2012
CONTENTS
14
FEATURES
Cover
Our April issue cover is dedicated to several things, including PATRÓN SPIRITS, which mixes so well with the upcoming Cinco de Mayo and the Master Mixologist that puts it all together. ARMANDO ROSARIO, or “MR. PATRÓN,” as we call him, does wonderful things with Patrón and his Cinco de Mayo presentations are ones that should go down in the books! Full story can be found on page 16.
2 A great event coming up on May 17th is the 20th Annual Share Our Strength’s Taste of the Nation Las Vegas Culinary Extravaganza, hosted at the Rain Nightclub & poolside at the Palms Casino. This is your chance to experience some of the top US chefs’ culinary delights while sipping on unique beverages created by world-class mixologists. And all this as you help “END CHILDHOOD HUNGER IN AMERICA.”
19
22 ACF
CHEFS OF LAS VEGAS “15th Annual Chefs Golf Tournament” presented by the Associate Advisory Board, will be held on May 21 and hosted at the beautiful Silverstone Golf Club. This is the tournament where “Chefs Golf for Free” and it benefits the Las Vegas Chefs Association to help young and upcoming chefs.
Please enjoy and Cheers! Page 4 Hot Off the Grill! Page 5 Nightclub & Bar Page 6 HR Insights
27
Page 8 Wine Talk with Alice Swift Page 9 What’s Brewing? Page 10 Food for Thought Page 11 Springs Café Page 12 Brett’s Vegas View Page 14 ACF Chefs March Meeting Pizza Expo 2012
www.lvfnb.com
Page 15 The New Tropicana
Page 23 Rainbow’s End
Page 16 FEATURE STORY Armando Rosario & Patrón Spirits
Page 24 Chef’s Table Mob Museum
Page 18 Organic and Biodynamic Wines Page 19 Cocktail Clubhouse James Beard Foundaton Page 20 UNLVino Bubble-licious Sake-Fever Grand Tasting Page 21 Industry Nightlife
Page 25 Breakfast - A Taste Awakening Page 26 Sierra Nevada Page 27 Goodbye Dave Page 28 If You Do One Green Step This Year… Page 30 The Spirit of Spirits! Page 31 Advertiser Index
April 2012 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com
HOT OFF THE GRILL!
April 2012
BUBBLE-LICIOUS was recently held at the Cleveland Clinic Lou Ruvo Brain Center in Downtown Las Vegas, serving world-class Champagnes and sparkling wines with delicious bites provided by award-winning chefs: Master Chef Gustav Mauler and Chef Alex Stratta.
Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions, comments or advertising inquiries please email mike@lvfnb.com
The Dom Perignon Award of Excellence was presented to Tony Hsieh, CEO of Zappos.com Inc., who is revitalizing the Downtown area. THE JAMES BEARD AWARD DINNER was held at The Venetian/Palazzo, which has more James Beard Awardees than any other property, so it was only fitting to meet on the red carpet with Venetian/Palazzo Vice President of Food & Beverage Sebastien Silvestri and friend Jeremy Decherchi.
Bob Barnes Editorial Director bob@lvfnb.com
Juanita Aiello Creative Director juanita@lvfnb.com
@lvfnb
UNLVINO GRAND TASTING AT BALLY’S recorded another record breaking year for its guest turnout and participating wineries presenting. And no one was more delighted than Southern Wine & Spirits Executive Michael Severeno and the special guest of the event, Dom Perignon Award of Excellence Honoree Celebrity Chef and Restaurateur Michel Richard.
The Las Vegas Food & Beverage Professional
The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue! NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.
CONTRIBUTING STAFF
Pre-Press Technician Brandon Yan
Contributor Chef Jet
Contributor Juanita Fryer
Contributor Jackie Brett
Contributor Shelley Stepanek
Contributor Les Kincaid
Contributors Scott & Elaine Harris
Contributor Ryan “Hollywood” Wieczorek
Contributor Beth Ellyn Rosenthal
Contributor Kim Trevino
Contributor Patrick Sullivan
Contributor Pam Bokelmann
Contributor Chandra Paige
Spirits Editor Adam Carmer
Contributor Chef Allan Asch
Contributors Lucille Thaler & Tony Zanoff
Contributor Linda Bernstein
Contributor Michael Oshman
Contributor Alice Swift
Contributor Ben Brown
Contributor Kellan Bartosch
Contributing Photographer Bill Bokelmann
Contributing Photographer Rose Powell-Carver
Contributing Photographer Dannette Chappell
4 The Las Vegas Food & Beverage Professional I April 2012
www.lvfnb.com
Nightclub & Bar Convention & Trade Show Parties in Las Vegas By Bob Barnes
Where else would a convention that’s all about entertaining folks meet, but in Las Vegas? The 22nd Nightclub & Bar convention and trade show was held March12-14 with an attendance of 34,158, a 9% increase from last year’s 31,000. The trade show is where a good portion of the fun happens with booths of all types showcasing how to party in style. Mark your calendar for the next installment of the Nightclub & Bar Show, set for March 19-21, 2013 in Las Vegas.
Photos by Bill Bokelmann & Juanita Aiello
Visit www.nightclub.com for more info.
®
Let’s Get Together at BJ’s! Lunch Specials • Snacks & Small Bites • Fresh Salads • Enlightened Entrees™ Signature Deep Dish Pizzas • New Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT
LAS VEGAS | 5881 Centennial Center Blvd. | 702-851-8050
join us for HAPPY HOUR Mon.– Fri. 3 – 7PM | LATE NIGHT Sun.–Thurs. 10PM–Close W W W. B J S R E S TAU R A N TS . C O M |
www.lvfnb.com AD_GenHHR_Centenn_BJ4751.indd 1
“Wow – I love this place!”® April 2012 I The Las Vegas Food & Beverage Professional 5 5/31/11 2:37 PM
HUMAN RESOURCES INSIGHTS
By Linda Westcott-Bernstein
Linda Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees. Linda has written a self-help book entitled “It All Comes Down to WE!” which offers guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on Amazon or Google books. Phone:
702-326-4040
Email: LindaBernstein@cox.net Booksite: ItAllComesDowntoWE.com
HR
Question of the Month
Putting Good Ideas to Use We, as human beings, have an enduring habit of asking for the input of others and then completely ignoring it. We ultimately do not listen to or apply those ideas to solve our problems. It is almost comical that we go through the motions of saying we want ideas, when in reality we often believe we have “all the answers.” To be effective in your solicitation of ideas from others you need to be open to receiving them from others. Then we must be prepared to publicize, respond to and implement ideas from those who give input. The best source of information, I have always said, is from those who actually do the work and/or deal with the issue(s) at hand.
You can develop a good Idea Program with just a few basic concepts in place, as follows. First, you should publicize and notify your team that ideas are desired. Second, you must provide a confidential process for submitting ideas (with a form), as well as outline procedures and a submission process. Fairness is an important cornerstone of a valid idea process. Third, you set time frames, then evaluate and publicize; either all ideas or only those selected, or by highlighting the best and most cost effective ones. Lastly, of particular importance, as you implement the top ideas, provide recognition and appreciation for those suggestions so that others will join in the effort and not be deterred from offering new ones.
If you want to be successful in getting valuable input from your people, be sure your Idea Program includes the following steps: • Acknowledge the idea in writing. • Share it with others for recognition. • Implement those ideas and explain the value achieved. • Respond with appreciation for all ideas (even to those you don’t implement). It is hard enough to get others to believe that we truly want to hear and receive their ideas, and when we solicit those ideas and then take no action or even acknowledge them, we lose trust and credibility with our people. If you don’t plan to use the ideas - don’t ask! Finally, give the inventor credit for their ideas or don’t solicit those thoughts in the first place. It is damaging to morale and trust when we say we want ideas and then solicit them, and in the end we ignore them and do it our way.
Next month’s topic: Looking for the Best Characteristics in Others Do you look for the best qualities in others or condemn? Why is it human nature to judge, condemn and/or apply our expectations to others and then write them off when they don’t attain them? Explain your opinion. (Send to LindaBernstein@cox.net) (Responses may be printed in next month’s column.)
Want to advertise in the ONLY Food and Beverage-industry dedicated publication in Las Vegas? Review rates and availability at www.lvfnb.com/advertise.htm Email info@lvfnb.com for more information. 6 The Las Vegas Food & Beverage Professional I April 2012
www.lvfnb.com
Wine Talk
By Alice Swift
with Alice Swift
A Chat with Jennifer Martucci, Founder of Incentient and Creator of SmartCellar After discovering that Jennifer Martucci of Incentient was in town, LVFnB knew that we had to interview her. For those of you who may not know, Jennifer and husband Patrick Martucci are the founders of the New York-based company Incentient, which created SmartCellar. Originally a wine management system for restaurants, SmartCellar has now expanded to include all food and beverage aspects in restaurants around the world. Since then, Incentient has formed two Las Vegas-based strategic alliances: they have hired Vox Solid Communications to maintain their public relations and social networking, and they have just signed an exclusive agreement with Back Bar USA, a non-traditional marketing and consulting firm, to become the exclusive distributor for Incentient’s SmartCellar systems throughout Nevada, and work directly with Charles Contreras, their Marketing Manager. In less than the five years since Incentient launched its products, they have spread to 16 countries and counting, with their system available in 150 languages! Incentient has clients from the United States and Hawaii to the rest of the world, such as the United Kingdom, Germany, Hong Kong, Mexico, Ireland, Macau, Belgium, London, Korea, and the list goes on. We decided to meet at Alizé, which uses SmartCellar, and is located on the 56th floor of the Palms Casino Resort. Alizé has been open since 2001, and is a 4 Diamond AAA Award as well as a 1-Michelin Star holder. Executive Chef André Rochat, along with Wine Director Claudio Vigani, maintains classic French cuisine paired with an extensive wine and spirits collection, which is why SmartCellar became the “smart” solution. Alizé was the first restaurant to include a customized feature on their iPad systems allowing guests to select the “Email Me” button for information on a specific wine.
Alice is teaching as an adjunct instructor in wine education at UNLV’s William F. Harrah College of Hotel Administration, while working as an Instructional Designer in the Office of Online Education. Follow her new blog site at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. Email: alice.swift@unlv.edu
Here are some of the questions I asked Jennifer: How did the idea of SmartCellar come about? I have traveled around the world and stayed in many fantastic hotels, yet was often disappointed by room service. One day, at a hotel in New York, I said, “I’ve had it. This is ridiculous. You should just be able to roll over, push a button, and have your coffee arrive.” The concept originally derived from a room service product, so that guests don’t necessarily have to interact with room service people [currently offered as their SmartTouch system]. After this, I looked into applying the same concept to the restaurant industry. I put together a presentation demo that brought a restaurant’s wine list to life that made it an interactive, compelling, beautiful experience, and not just an uploaded document. Barbacco in San Francisco and SD26 in New York City were two of the first restaurants to use Incentient’s SmartCellar system, replacing the lengthy printed wine list with an updated iPad SmartCellar system.
What makes SmartCellar so unique? Each sommelier wants guests to have a unique experience. We invested heavily into the database architecture, which allows us to ask a client, “What do you want this system to do for you?” We present a galaxy of feature sets, which are fully customizable. Then we tie in the personalization, or “brand,” which is what differentiates the hospitality venues from each other. We had no interest in creating a template, because every guest experience should be unique. These restaurant owners work really hard to define their brand, and their craft, and I want to sit inside their box; I don’t want them to fit inside mine. Have wine sales increased since implementing SmartCellar in your various accounts? I can say for certain sales definitely increase for each and every one of our clients. Furthermore, the SmartCellar system allows each business to focus on specific wines (such as Sommelier’s Picks, or Wine of the Day), allowing for subtle
8 The Las Vegas Food & Beverage Professional I April 2012
marketing elements as well. What is the most unique customized layout you have created with SmartCellar? I had a request to create a celebrity grid and you would choose a wine based on what celebrity you felt like that day. What kind of mood are you in? Do you feel like Snooki? It was a challenge since SmartCellar is based on computer code, but we were still able to accomplish this for the client. Something unique about you/ SmartCellar that nobody else knows? I bring my dogs to work with me, two English bulldogs: Bubba and Bella. Where else does SmartCellar exist in Las Vegas? • Alizé at the Top of the Palms • Andre’s at the Monte Carlo • Wolfgang Puck’s CUT at The Palazzo • Jaleo at the Cosmopolitan • More coming to Las Vegas soon! www.lvfnb.com
By Bob Barnes
S
WHAT’S BREWING
outhern Nevada Beer Fests and Special Tapping Parties
What’s better than enjoying perfect spring weather in Southern Nevada? Experiencing it with a craft beer in hand, and with three of four beerfests being held al fresco during the heart of our glorious spring months, Bob Barnes is a native we’ll have the opportunity to Las Vegan, editorial do just that. First up is the 2nd director of The Las Vegas Food & Beverage annual Great Vegas Festival Professional, regional of Beer held outdoors at Tivoli correspondent for Celebrator Beer News Village on April 21 from 5 and covers the LV p.m. to 9 p.m. This year’s fest restaurant scene for has been expanded to three Gayot.com. time the size as last year’s, He welcomes your inquiries. with a varied selection of beer styles and more than 150 beer Email: choices being poured. Cost for bob@lvfnb.com unlimited sampling and tasting glass is $27 online or $37 at the gate. To order tickets, visit <www.GreatVegasBeer.com>.
Next up will be the 9th Annual Barley’s Brewfest on May 26 from 2 to 8 p.m. This is the Vegas Valley’s longest running beer festival and an opportunity to try brews from all or most of the area’s brewpubs, as well as other breweries from the region and around the world. Barley’s brewmaster Bubba Amas is anticipating having more than 30 breweries serving beer, and with each serving three to four brews, there promises to be a plentiful and well-rounded selection. The fest will be held in the surrounding plaza, with a commemorative tasting glass and unlimited tasting costing $30 or $25 with a Station Casinos Boarding Pass Card (free to sign up).
What’s better than enjoying perfect spring weather in Southern Nevada? Experiencing it with a craft beer in hand, and with three of four beerfests being held al New Homebrew Supply fresco during the heart Store in Henderson Henderson now has a homebrew of our glorious spring supply store, U Bottle It. Located months, we’ll have the at Horizon Ridge and Green Pkwy., owner Gary Hails opportunity to do just that. Valley stocks beer and wine making
Big Dog’s Brewing continues to host quarterly beerfests. Its Peace Love & Hoppyness, a celebration of hoppy beer, is slated for Saturday, April 28 from 2-9 p.m. in the outdoor area at the Draft House location at Craig Rd. and Rancho Dr. An after party will continue inside until the wee morning hours. Admission is free, and after purchase of a commemorative pint glass for $5, tastes of more than 40 beers will run from $1-5 depending on the style and pour size. Debuting will be Big Dog’s Tangerine Wit and Chef Sergio will be serving up Southwestern BBQ sandwiches. In addition, there will be live music from 3 bands and raffles. For more info. on the fest, visit <www.peacelovehoppyness.com>.
The 6th Annual Lee’s Beer Experience will be held on May 5 from 3 to 8 p.m. at the LVH (formerly Las Vegas Hilton). This is Southern Nevada’s largest beerfest with well over 300 beers and 70 tequilas to sample. Tickets, priced at $50 ($60 at the door), will be sold at all Lee’s Discount Liquor stores and include unlimited tasting of beer and food and a commemorative glass. The LVH is about a half-mile east of the Vegas Strip, and is a stop on the Las Vegas Monorail System. Aces & Ales will host its 3rd Annual Stone Domination event May 18-20, with Stone brews taking over all 26 of its taps, and Owner Greg Koch and Brewmaster Mitch Steele popping in to rub elbows with anyone who feels worthy. Here’s a chance to try some Stone beers that you’ve possibly never experienced or enjoy old favorites from the hoppiest-happy brewery on the planet. www.lvfnb.com
kits, several types of hops, malt and yeast and all the equipment and ingredients one will need to brew a batch of beer, wine, cider or mead. The store is open 7 days a week: Monday-Friday 10-7, Saturday 9-6 and Sunday 11-5.
Beer Spotlight This month the spotlight shines on Lava, from the Ölvisholt Brugghús located in south Iceland. This Smoked Imperial Stout is brand new to the US market (imported by Vanberg & Dewulf), and the first beer I’ve ever tasted from Iceland. It delivers plenty of roasted flavor, with a slight, not over-the-top smoke flavor. There are also some chocolate characteristics, which is fitting as this beer would be an excellent pairing with chocolate desserts and dark chocolate. The 9.4% alcohol content is deceiving, and it’s so easy drinking that it just might sneak up on you. The brewery is located at an old dairy farm, and the depiction on the label is the view that’s visible from the brewhouse door when the active Hekla volcano erupts. As always, great beer happens in Vegas! April 2012 I The Las Vegas Food & Beverage Professional 9
FOOD FOR THOUGHT
By Les Kincaid
Should we Choose Organic Food? We all eat food, but not necessarily organic foods or organic fruit. We all need food to survive. Some eat to live and others live to eat. But in the last 50 years, research has shown that the food we eat may be killing us, rather than helping us survive.
Simply:
The human body can only function and do so properly, only when it is well, or rather, healthy. The body stays in good health when it receives organic foods it needs to maintain vitality, and these nutrients come from the food we eat.
The big problem:
Some of the ‘healthiest foods,’ i.e., the foods highest in essential nutrients and are familiar, affordable and great tasting, are the same foods that are artificially, chemically, synthetically and genetically produced. As a result of this, the human body is not only being robbed of the nutrients it needs to sustain itself, but it is also being exposed to dangerous chemicals that can cause serious harm. And that’s the dilemma. But it doesn’t have to be a dilemma any longer, because we have found the solution to the problem.
Our solution:
Organic foods. Let’s take a look at what organic foods are. What are organic foods? The term ‘organic food’ has two meanings, a popular meaning and a legal meaning. Firstly, the popular, customary meaning of organic foods refers simply to all foods that are produced naturally. The legal meaning is without the use of synthetic fertilizers, artificial pesticides, herbicides, antibiotics, growth hormones, feed additives or genetically modified organisms (GMOs). With this legal implication, it means that organic foods must be certified organic according to legal specifications by a certified body and for standard and simplicity reasons it is the legal definition of organic food that is used to determine whether foods are organic or non-organic. Here are some other things you should know that will help you understand that organic foods are more than just foods that are produced without chemicals. Where
the law and science are concerned, to be deemed organic, foods must meet stringent criteria.
Organic foods. Let’s take a look at what organic foods are. What are organic foods? The term ‘organic food’ has two meanings, a popular meaning and a legal meaning. Remember this:
Foods that are below 70% organically produced cannot list their organic ingredients on the front of the package but are allowed to list them on the side. Seals such as the seals issued by the USDA ensure that consumers are purchasing organic products, as opposed to marketing gimmicks that lead consumers to believe that they are purchasing organic when they are really purchasing foods that contain very little organic ingredients. Official bodies such as the U.S Department of Agriculture (USDA) established the legal definition of organic food, and this has helped consumers, grocers and farmers alike to understand that there is a difference between organic and nonorganic foods, and the difference lies in the way that organic, as opposed to non-organic, foods are produced.
Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com or email les@leskincaid.com FOLLOW ME ON FACE & TWITTER www.facebook.com/ leskincaid www.twitter.com/ leskincaid
Natural does not constitute organic. Natural is a term that many grocers and consumers use to describe that foods have been minimally processed or contain no preservatives. Natural foods may include organic foods, but not all natural foods are organic. Organic foods don’t just grow on trees. Ironic, but true. For those products that are organic or have been made from organic ingredients and materials, a seal of organic authenticity is usually shown on the package. All food that is sold as organic must come from growers, processors or importers who are registered with a certified body and subjected to regular inspection. Foods that are 100% organically grown or processed can be registered with the appropriate authorities in order to benefit from carrying the organic seal on their packages. Foods that are 95% organically produced or processed can also qualify for the authenticated organic seal. Foods that are at least 70% organic will not qualify for the seal, but are entitled to list the organic ingredients on the front of the package.
10 The Las Vegas Food & Beverage Professional I April 2012
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By Ben Brown
Springs Café: Culinary Academy a Natural Fit for Springs Preserve
Benjamin Brown is a food and travel journalist residing in Las Vegas. He writes for Examiner.com as a local food critic, where his love for exercise qualifies an appetite that borders on ‘Man vs. Food.’ Dining and adventuring around the world, Ben is also a contributor for travel blog JohnnyJet.com and Amble Resorts LLC.
Springs Café
Springs Preserve provides Las Vegans and fortunate travelers a breath of fresh air in its nature trails and museums, but a true gem amidst this outdoorsy experience exists in its dining. Enter Springs Café, far from your everyday museum eatery. Formerly owned by Wolfgang Puck and now operated under the Culinary Academy of Las Vegas [CALV], Springs Café puts a gourmet touch on an eclectic bistro menu, served at the same price as that microwavable cheeseburger you’d find in your typical exhibition cafeteria. But beyond the food is the mission that drives the place, found in chefs with backgrounds that speak to the city’s diversity. Their experience across the Strip, and across the globe for that matter, builds on this restaurant’s uncanny ability to fuse Las Vegas’s celebrated dining scene into the town’s more down-to-earth attractions. “We see it evolving, growing, becoming one of the breakfast and lunch hotspots in Las Vegas,” says Executive Chef Donovan Campbell, speaking with a pronounced Caribbean accent. He re-emphasizes that this is not a student-run restaurant, but a place where CALV graduates are hired to showcase their talents in world gourmet. The menu speaks to the same effect. Crispy fish tacos, homemade pizzas, intricate salads and specials like the daily Bento Box fall in the ‘casual’ realm, with prices hovering around $6-9. At the same time, each dish boasts a distinct spark with a bolder, zestier, more hot-out-of-the-oven feel that sets it apart from the standard recipe. Add in an artsy, open ambiance with an outdoor patio that unveils spectacular views of the Strip. “It’s part of the vision of Springs Preserve…for everyone to have something,” says Campbell about the diverse menu. “It’s a Green Globe concept. Los of research goes into our ingredients for every season.” Hailing from Jamaica, Campbell taught himself to cook and started his culinary career on a cruise ship. He immigrated to Los Angeles in 1992 to help open the Beverly Hills Hotel, and his connections brought him to Las Vegas in 1995, where he served as the executive chef of Caesar’s Palace. Stints with the Bellagio and Mirage and www.lvfnb.com
a resort job back in Jamaica added to his global cooking experience, then a friend from the CALV called him up from the Caribbean to sign on as the Academy’s executive chef.
Springs Café is open from 11 a.m.-3 p.m. Mon-Fri and 11 a.m.-4 p.m. Sat-Sun. Menu features include daily specials and a soup/salad buffet weekends from 11 a.m.-1 p.m.
“Alex Stratta [Stratta, Wynn], Mark Padovan [Circo, Bellagio], Julian Serrano [Julian Serrano, Aria; Picasso, Bellagio],” Campbell begins, talking about the influences behind his cooking. The soup of the day is served, a chicken dumpling that sings to all that is creamy and divine. His influences would be proud. And he keeps moving forward. Chef Campbell will help run dining operations at the new Smith Center, where he and the CALV will be providing the same mood-matching experience for showgoers downtown as they are for nature lovers up north. Staying with Springs Café is Jason Reynolds, Executive Sous Chef, whose intriguing upbringing further spices up the menu. Once a criminal justice student, Reynolds made the switch to culinary school and started cooking at Universal Studios. He transferred to the Art Institute in Las Vegas, where upon graduation he tested his cooking skills on the Strip. “I wasn’t ready for it,” he laughed. “I started in New York, New York, cooking for 1500-2000 people a day.” But the experience prepared him for what lay ahead. Reynolds joined the CALV as a specialty chef in their Westside Bistro restaurant and followed his students to Bradley Ogden at Caesar’s Palace. His mentor role and skill in high-volume preparation fits well in the Café, as the CALV oversees dining operations throughout Springs Preserve. “You’re so focused on the specifics but you just have to let it flow and be yourself,” he said about growing as a chef. “Let your strengths just come out in the food you make.” April 2012 I The Las Vegas Food & Beverage Professional 11
Brett’s BY
Property and About Town Clips
Fitzgeralds is transforming into D Las Vegas Casino Hotel with completion this fall. Renovations include the 638 rooms, two highenergy bars – LONGBAR and D Bar, new front escalator, two-story gaming experience, dancing dealers and sound system. Las Vegas’ first EA SPORTS BAR powered by Sharp® has opened at The Cosmopolitan with video games and a bar. ROK Vegas Nightclub at New York-New York will close April 1 and be transitioned into a live performance venue. O’Sheas, the 23-year-old Irish-themed casino on the Strip, will close April 30 to make way for Caesars Entertainment’s new half billion dollar Linq project opening mid-2013 with a giant observation wheel. The Stirling Club at Turnberry Place will close May 18. Former Las Vegas Mayor Oscar Goodman has been honored with a bronze bust in downtown’s Symphony Park. Through May 28, Madame Tussauds is displaying The Abbey Road Traveling Experience, a life-size recreation of the Beatles’ “Abbey Road” album cover. The Bellagio Gallery of Fine Art’s new exhibit is “Claude Monet: Impressions of Light” featuring works highlighting Monet’s engagement with color and light through Jan. 6, 2013. White Cross Drugs, a 60-year-old landmark at Oakey and Las Vegas Boulevard has closed. Tiffany’s Cafe, the diner tucked inside will remain open. Machine Guns Vegas is now open at 3501 Aldebaran Avenue with 10 shooting lanes.
The National Atomic Testing Museum founded to preserve the legacy of the Nevada Test Site is Nevada’s only national museum and one of 36 designated by Congress. The museum’s new exhibit is Area 51: Myth or Reality. American designer John Varvatos with Forum Shops store is a celebrity mentor on the new reality NBC competition series “Fashion Star” with Nicole Richie, Jessica Simpson and host Elle Macpherson. Kate Spade New York will open a store in the Forum Shops this month featuring all product lines.
Dining and Lounge Bites
Drai’s After Hours at Bill’s Gamblin’ Hall & Saloon marked its 15-year anniversary last month. Rapper and reality television star Flavor Flav is opening House of Flavor Take Out on Maryland Parkway in the former space occupied by Italian eatery Capozzoli’s.
The “Taste of the Nation” will be held Thursday night, May 17, at Rain Nightclub at the Palms from 7-9:30 p.m. Visit www.tasteofthenation.org for information. DiVine Café, a breakfast-lunch eatery on Valley View at Sunset, is starting an intimate 30seat, multi-course dinner event the first week of each month with changing themes. The third season for the dining series Project Dinner Table with 150 people seated at one long table at different locations is scheduled April 14, May 19, June 30, Sept. 8, Oct. 13 and Nov 1. A second Fresh 52 weekly farmers market “Taste and Toast Thursdays” will start at Tivoli Village April 19 from 5-8 p.m.
12 The Las Vegas Food & Beverage Professional I April 2012
Entertainment Clips CeeLo Green will be Planet Hollywood’s newest resident headliner with his new spectacle, “CeeLo Green Presents LOBERACE” opening Aug. 29. He’ll be the conductor/ringmaster “LOBERACE.” Junk rockers Recycled Percussion from “America’s Got Talent” have signed a sixmonth extension at the Tropicana where the band is celebrating its one-year anniversary. Singing and comic impressionist Houston MacPherson will open at the Clarion on April 16 with 4 p.m. shows Tuesday through Saturday. Norbert Aleman’s “La Cage” is back at the Riviera where it ran for 27 years with Jimmy Emerson as the comedy lead and alternate host. “X Burlesque” at the Flamingo will celebrate its 10-year anniversary on April 19 and add several new dance numbers.
The Imperial Palace unveiled the first Frank Marino and “Divas Las Vegas”- themed wheel gaming table with impersonators from the show instead of numbers. Dance crew Jabbawockeez is extending its “MÜS.I.C.” show at Monte Carlo through April 21. “Country Superstars” at the Golden Nugget has launched a new concert-style hybrid format with Cody Collins, former lead singer of Lonestar, and a rotating cast of country music tribute artists backed by a live five-piece band. After a seven-and-a-half month run at the Imperial Palace, “Name That Tune Live!,” the stage version of the game show, has closed. www.lvfnb.com
D.O.C. Italian Wines from Campania, Italy
Rome | Paris | London | New York | Miami | Palm Beach | Las Vegas 954-448-0542
www.guardia33.com
Guardia 33’s Patrick Sullivan & Suzanne Migdall pouring their excellent wine at UNLVino’s Grand Tasting.
info@guardia33.com
The Las Vegas Chapter of ACF Chefs sampled Guardia 33’s wines and then enjoyed a presentation by Guardia 33’s Patrick Sullivan.
Photos by Bill Bokelmann
ACF Chefs March Dinner/Meeting Hosted by Samâ&#x20AC;&#x2122;s Town
Photos by Bill Bokelmann & Juanita Aiello
Pizza Expo 2012
14 The Las Vegas Food & Beverage Professional I April 2012
www.lvfnb.com
T R O P I C A NA Overseeing Biscayne, Bacio and all other F&B aspects, is George Bargisen, director of food and beverage and executive chef at Tropicana. A worldclass chef with over two decades of experience, Bargisen honed his craft at Hyatt properties in Florida, Massachusetts and New York, spent five years as executive sous chef at the Fairmont Scottsdale Princess in Arizona, and learned the art of tropical seafood preparation as executive chef at the Fairmont Hamilton Princess in Bermuda. He recently served as director of culinary operations at the Las Vegas Hilton and executive chef at Rio All Suite Hotel & Casino Las Vegas.
A meal in a great restaurant can turn a tourist visit into a memorable travel experience, even transform a first date into a lasting relationship. Tropicana Las Vegas recently underwent a transformation of its own – a $180 million initiative that infused the landmark with the exciting pulse and sensual style of Miami’s famed South Beach neighborhood. Its “all-new” spirit is evident in Tropicana’s two main dining destinations, Bacio by Carla Pellegrino, and Biscayne Steak, Sea & Wine and in an acclaimed Food and Beverage program led by a team of award-winning professionals. Bacio by Carla Pellegrino was recently honored as one of the top new restaurants in the US by Gayot.com. This charming Italian ristorante is delighting foodies with its authentic Italian recipes. Along with crisp and bright salads like baby arugula, red onions and Rosso Bruno tomatoes, and such classic antipasti as arancini, guests can enjoy fresh-made pastas in slow-cooked sauces as well as veal scaloppini, sea bass, New York strip steak and other fare. With meticulous attention to detail, Carla Pellegrino brings true Italian spirit to Bacio. The Italian-raised chef, known by television audiences for beating Bobby Flay on his “Throwdown!” Christmas special, came to the U.S. in 1997, where she met and married Frank Pellegrino Jr., co-owner of Rao’s in Harlem. Together they opened Baldoria in New York and a second Rao’s in Las Vegas, where she led the culinary team as executive chef before joining Tropicana Las Vegas. Biscayne Steak, Sea & Wine reinterprets the classic Vegas steakhouse with a South Beach flair. Its USDA-certified Angus beef choices range from tender filet mignon to seared prime rib to deeply flavorful rib eye, t-bone and New York steaks, along with generous cuts of lamb, veal and Kurobura pork chops. Biscayne is also distinguished by Safe Harbor-certified fresh fish: from banana leaf-wrapped mahi mahi with tropical succotash to oven roasted snapper with rum jerk butter sauce. Of course, for those who can’t decide, there’s always the surf & turf, or a four-course tasting menu & wine pairing.
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Now Open!
If indulgence defines Las Vegas, dessert is definitely on the menu, and that’s why guests appreciate Meegan Lancaster, executive pastry chef at Tropicana. Lancaster graduated first in her class at the prestigious Culinary Institute of America with a degree in baking and pastry, and a bachelor’s degree in hotel administration from the University of Nevada, Las Vegas. For a decade, her innovative approach has earned acclaim across Las Vegas, including at Daniel Boulud Brasserie at Wynn Las Vegas and Le Cirque and Osteria del Circo at Bellagio. While Tropicana guests can get a taste of its $180 million transformation at Bacio or Biscayne, they can get a feel for it inside the hotel’s all-new rooms and suites, which offer the breezy comfort of a beach getaway with their bright plantation shutters, custom furnishings and plush amenities. Just steps away from the casino, the Ambhar Lounge offers 4,000-square-feet of live entertainment. Sip on signature Ambhar cocktails or enjoy a luxe evening of VIP Bottle Service, while our entertainment acts provide the perfect backdrop for you to dance the night away. For great entertainment, guests can get energized by Recycled Percussion, as the “America’s Got Talent” Finalists use an array of unusual objects as instruments to create an interactive performance that will literally bring the audience to its feet, or learn about Sin City’s inglorious past at the interactive Mob Attraction Las Vegas. Casino regulars will love the Trop Plus Players Club, the most generous rewards program in Las Vegas with numerous benefits and discounts. And a new Race and Sports Book lets guests wager during live sporting events, and via mobile device from anywhere in the resort. Tropicana Las Vegas... a delicious experience all around!
April 2012 I The Las Vegas Food & Beverage Professional 15
Armando Rosario President of the United States Bartenders’ Guild Las Vegas Chapter Master Mixologist Director of Mixology for Southern Wine & Spirits of Nevada “Mr. Patrón” By Bob Barnes
Armando Rosario’s mantra is “make it fresh…keep it simple,” and this current president of the United States Bartenders’ Guild (USBG) Las Vegas Chapter has more than 34 years in the industry of mixology and bartending. Photos by Bill Bokelmann
A native of Mozambique, Africa, Armando attended the Hotel Management School of Algarve in Southern Portugal, where he graduated at the top of his class. After moving to New York, he spent 21 years specialized in the development of innovative cocktail creations while working in high end restaurants such as Le Cirque 2000, and his signature cocktails have appeared in trade magazines around the country. The opening of Wynn Las Vegas brought Armando to Las Vegas, where he helped launch the beverage program. A year later he was snatched up by Southern Wine & Spirits of Nevada, for which he has served as a Master Mixologist and Director of Mixology for the past six years.
team on special promotional events and educational seminars. He continues to create exciting new cocktails for the Las Vegas market and shares his professional knowledge and talented creativity promoting suppliers’ new brands and developing cocktails for Nevada’s finest drinking establishments. Armando has a particularly close relationship with Patrón, which has not
As a Master Mixologist for Southern Wine and Spirits of Nevada, he is constantly promoting the resurgence of classic cocktails and the professional bartender’s image, and works together with the on-premise spirits 16 The Las Vegas Food & Beverage Professional I April 2012
gone unnoticed by those in the industry. Dubbed “Mr. Patrón” by our own Editorin-Chief Mike Fryer, the moniker has stuck and now insiders in the industry also honor him with the title. When I spoke with Armando about Patrón he expressed both his admiration for the excellence of the brand and appreciation for the philanthropic endeavors Patrón has put forth for Las Vegas and other communities. “I have a very good relationship with Patrón, and am involved in all events they sponsor in Las Vegas. Their outreach efforts have included sponsorship of the Smile Train, Keep Memory Alive, participation in Southern Wine & Spirits’ Las Vegas charitable events and the rebuilding of New Orleans. As for the brand, I like and respect the product and image. It’s an excellent, well regarded product that is second to none. When you think of Tequila, you think of Patrón.” www.lvfnb.com
Cinco de Mayo with Patrón Armando Rosario Style Paloma Deluxe 2 oz Patrón Silver ½ oz Fresh Lemon Juice ½ oz Simple Syrup 4 oz Fresh Pink Grapefruit Juice 1 oz Lemon/Lime Soda Method: Build in tall glass over ice Garnish: Grapefruit Slice
Hibiscus Margarita 1 ½ oz Patrón Reposado ¾ oz Patrón Citrónge orange liqueur ¾ oz Fresh Lime Juice ¾ oz Fresh Lemon Juice ½ oz Hibiscus Syrup ½ oz Agave Nectar Method: Shake all ingredients with ice and strain into rocks glass with ice Garnish: Wild Hibiscus Flower
El Primo Margarita 2 oz Patrón Platinum ½ oz Patrón Citrónge orange liqueur 1 ½ Fresh Lime Juice 1 oz Agave Nectar Method: Shake all ingredients with ice and strain into rocks glass with fresh ice Garnish: Lime Wheel
Patrón Spirits Launches Patrón XO Cafe Dark Cocoa Coffee Liqueur
New Liqueur Combines Distinctive Taste of Fresh-Roasted Coffee, Rich Chocolate and Light Tequila
Patrón Spirits announces the launch of the first brand extension for the highly successful Patrón XO Cafe coffee liqueur line. Available in the first quarter of 2012, the new Patrón XO Cafe Dark Cocoa combines high-quality Patrón Silver tequila and the light essence of coffee with an extraordinary chocolate flavor to create a unique and enjoyable ultra-premium liqueur. Distilled at 60 proof, Patrón XO Cafe Dark Cocoa is characterized by its deep, dark brown color, and aroma of fresh coffee balanced with cocoa. The taste is dry, not sweet like many other coffee liqueurs; combining the rich flavors of fresh-roasted coffee, fine chocolate and light tequila. The finish is smooth, yet dry. Patrón XO Cafe Dark Cocoa is highly versatile and delicious in any number of cocktails or after-dinner drinks. The liqueur is also enjoyable served on its own over ice, or used as a topping for ice cream and other imaginative desserts.
www.lvfnb.com
April 2012 I The Las Vegas Food & Beverage Professional 17
Organic and Biodynamic Wines Make More and More Vineyards Greener Over the last decade Americans have become more interested in where and how their food is grown. Wine is no different. The term organic is being used more and more in a variety of products today, more than any other time in history. Another term that we see is biodynamic. Many have asked very important questions: what is organic wine?, what makes it organic?, what is biodynamic?, is it the same as organic?, is one better than the other?. In our travels over the years we have had the opportunity to learn about organic and biodynamic wines from experts in their fields and have visited organic and biodynamic vineyards. USDA Organic ingredients come from farms and vineyards that have refrained from using herbicides, pesticides, fertilizers or genetically modified seeds for at least three years. In California alone, 23,430,900 pounds of synthetic pesticides were applied to wine grape crops in 2007. When you look at a wine label you may see the term “100% Organic.” This means the wine is made from 100% certified organic ingredients, processed without synthetic agents and contains no added sulfites. The label will bear the USDA organic seal, with the phrase “100% Organic.” You may also see “Organic” on the label. This wine is made with 95% certified organic ingredients, and contains no added sulfites. Winemakers must prove that certified organic ingredients aren’t available for the remaining 5% of the ingredients. The label will also bear the USDA organic seal. And finally, “Made with Organic Grapes” or “Made with Organic Ingredients.” This wine is made with 70% certified organic ingredients, and sulfites can be added up to 100 parts per million. The label cannot bear the USDA organic seal. Biodynamic farming is the brainchild of early Austrian philosopher Rudolf Steiner. This type of farming is a holistic approach to agriculture that views farms and vineyards as selfsustaining ecosystems, and the soil beneath them as a living organism. In biodynamic farming, the relationship between soil, plants, animals and astrological elements is emphasized. Crops are often planted, pruned
and harvested according to lunar cycles. Biodynamic farms in the U.S. must pass a three-year transition to organic period required by the USDA’s National Organic Program and cannot use synthetic pesticides or fertilizers. Furthermore, they must implement other sustainable farming practices, including energy and water saving techniques.
Many have asked very important questions: what is organic wine?, what makes it organic?, what is biodynamic?, is it the same as organic?, is one better than the other? Certified biodynamic wines may contain sulfites up to 100 parts per million. The Demeter USA logo on the label guarantees that the wine has been produced biodynamically. The introduction of chemicals to farming was degrading the quality of food produced, and the addition of chemical pesticides and fertilizers made the food produced less healthy and the farmland less productive. The use of chemicals represented a spiritual failing on the part of the farmer and a failure to keep in touch with the rhythms of the moon and the seasons. In short, Biodynamics focuses on maintaining a natural ecological balance between the farmer, the crop and other organisms living within the ecosystem from helpful insects and mice. Recently, in a blind tasting of 10 pairs of biodynamic and conventionally made wines, conducted by Fortune and judged by seven wine experts including a Master of Wine and head sommeliers, nine of the biodynamic wines were judged superior to their conventional counterpart. The biodynamic wines were found to have
18 The Las Vegas Food & Beverage Professional I April 2012
better expressions of terroir and flavor. Another label that one should look for is the SIP Certification, which stands for Sustainability In Practice. This addresses the whole farm and its goal is to give back, by protecting both natural and human resources, while still growing as a business. SIP goes beyond the organic wines you typically see in the store. It speaks to the farmer’s commitment to protecting both natural and human resources, careful fruit production and the care for the workers’ well-being, which are important components of quality wine. The rules for SIP Certification address many interrelated elements of the whole farm system: habitat conservation, energy efficiency, pest management, water conservation, economic stability and human aspects. The farmers and wineries show their dedication through daily practice of sustainable farming methods. The SIP Certified seal assures that the farmer has completed a process verifying that the fruit was grown with respect for the land, and the wine was made with SIP Certified fruit. SIP Certified Wines are different from organic wines. Wines that have the SIP Certification go beyond the USDA Organic certification process. Many organic wines are also SIP Certified; the SIP process focuses on sustainable practices on every level of the winegrowing process. It is an additional way for consumers to know they’re buying sustainable wines that give back to the land and community on every level. The main idea behind all of these green certifications is making “zero impact” on the environment. Green vineyards strive to protect the earth by relying on natural fertilizers and pest control systems to care for the plants. The next time you are looking for a great bottle of wine, take the environment into consideration and look for these certifications on the label.
By Elaine & Scott Harris
Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist. Scott Harris, sommelier, President of Vino Las Vegas LLC and a staff journalist for The Cuisineist. Email: Cuisineist@gmail.com
www.lvfnb.com
Wirtz Beverage Group Hosts ‘Cocktail Clubhouse’ Party at the Cosmopolitan’s Overlook Grill By Ben Brown
The Nightclub & Bar Convention again found itself in what many argue as one of the world’s capitals for such entities. The Wirtz Beverage Group kicked off the week by throwing a ‘Cocktail Clubhouse’ party at the Cosmopolitan’s Overlook Grill. Famed mixologists Tony Abou-Ganim [aka ‘Tony the Mixologist’] and Patricia Richards poured specialties from suppliers Brown-Forman, Diageo, William Grant & Sons, Beam, Proximo and Pernod Ricard.
Photos by Juanita Aiello
Signatures of the Asian-themed event included the Dragon Cooler, made with Red Stag Spiced Bourbon and Cherry Bourbon; ‘Amongst the Clouds,’ with Zacapa Rum and Blueberry Pomegranate Grenadine; and Jack Honey Hot Team made with Jack Daniel’s Tennessee Honey Whiskey. A surprise Chinese dragon parade through the crowd added fun and festivity to an already upbeat crowd, excited to experience the nuances in drinks and nightlife for the coming year.
James Beard Foundation 2012 Awards Nominations Snubs Las Vegas By Bob Barnes
Photos by Bill Bokelmann
The James Beard Foundation 2012 Awards final nominees were announced on March 19 during a brunch hosted by The Venetian/Palazzo, a fitting venue, as more James Beard Award-winning chefs perform there than at any other resort in the world. However, the nominations committee clearly passed over Las Vegas’s world-class chefs and restaurants this year, with only a token representation. The only award nominees with any Las Vegas connection were Valentino’s owner Piero Salvaggio for Outstanding Restaurateur and Wolfgang Puck was honored with a lifetime achievement award. The winners of the 2012 James Beard Awards will be announced May 7, at Lincoln Center’s Avery Fisher Hall in New York City. To see the full list of finalists, go to http://jamesbeard.org. After the nominations had been digested, the consensus among the local food and beverage writers present was that Las Vegas’s chefs and restaurants had received a major snub by the New York-based organization. Robin Leech didn’t hold any punches in expressing his displeasure. “It’s New York snobbery. They throw some crumbs to Chicago on the way to Vegas. Why even announce it in Las Vegas, to get a free lunch?” While Las Vegas was seemingly not on display through the nomination announcements, its culinary excellence surely was through the spread that The Venetian/Palazzo Executive Chef Olivier Dubreuil laid out for us. A small plate collection included Seared Wagyu Strip Loin, Croque Madame (slow-cooked egg in rosemary ham Béchamel), Moroccan Lamb and Sweet Potato Hash Filled “Cigar,” Smoked Salmon and Sturgeon and Spring Pea Angolotti with wild morels. Live stations served Galette Bretonne (buckwheat crepe finished with fresh duck egg and choice of cured Kurabuta pork belly or house-smoked steelhead salmon), French Toast Slider with fresh raspberries and candied bacon milkshake and a selection of cured salami that included variations of duck, truffle and Lonzino. The feast was finished off with desserts of Sweet Garden Carrot Cream Cheese Ice Cream, Bourbon Vanilla Custard, Fresh Spring Soup with chicory and an assortment of European pastries.
www.lvfnb.com
April 2012 I The Las Vegas Food & Beverage Professional 19
Photos by Rose Powell-Carver
UNLVino - Bubble-licious
Photos by Rose Powell-Carver
UNLVino - Sake-Fever
Photos by Rose Powell-Carver
UNLVino - Grand Tasting
20 The Las Vegas Food & Beverage Professional I April 2012
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Industry Nightlife By Chandra Paige
Vegas Nightlife Scene The first word that comes to people’s mind when they think of Vegas is crazy. The impressions are that it’s out of control, trouble, and as the famous saying goes – What happens in Vegas, stays in Vegas. With phones with cameras and cameras flashing all night long, obviously, it does not stay in Vegas. The people that come here can make it the way they want it to be. The wonderful part of this town has got to be that there are so many nightclubs, bars and lounges that actually cater to every type of what is fun to a person. So, no matter what personality one has, there will always be a place they can go to, feel comfortable, in their zone and not out of place.
Chandra Paige is a PR director for mobiAdzz, and is also an independent marketing and business consultant nationally. She writes about food, nightlife, events and life stories.
design I have seen yet. Most people with different tastes in music can get along well here and enjoy themselves. Chateau at Paris probably plays the best mix of music, and the DJ’s are some of the best that come in and spin for them. Their hosts all are professional and make sure you are happy and feel like a VIP even if you don’t shell out the dollars for the tables and bottles. Plus, their upper deck outside is none other. It is right under the Eiffel Tower and offers great views of the Strip.
Lavo, located at The Palazzo, has always been and still is a favorite place to go. The restaurant has gourmet food and is beautifully designed. The club is more of an upscale lounge atmosphere, with beautiful people of all ages and plays the right mix of music-current Top 40’s and classic rock, pop and hip hop that makes the crowd remember good times when they hear a particular older song. Tao nightclub at The Venetian is always packed; it’s large, but has elbow to elbow room most of the time, which can make you feel a little cramped if you don’t like being swallowed up. The crowd tends to be on the younger side, but the music is always off the hook and the vibe is alive, so there is no way you will be standing there yawning, wondering if it’s time to leave yet.
The one I am sad to see no longer around, is RPM at Tropicana. It made a short but big impacted appearance. I had never heard so many positive things from people after visiting there. The vibe there was all staff had a smile on their face; you didn’t wait long for a drink. Someone was always asking if there was anything you needed. They had superlative and supreme staff. They were very successful in a short amount of time. Tom Recine, Tropicana’s VP of Food and Beverage and Retail spoke to me on the phone to answer a few questions. He stated The One Group, which also owns STK, has taken over, and there’s excitement over adding Bagatelle Beach Club outside, including a new pool, cabanas, stage and outside dining. Inside will be Bagatelle Nightclub, which has been revamped with the décor as well. Memorial Weekend will be their opening date to launch.
Hyde at Bellagio one of the newest venues to open, and is a luxurious lounge with beautiful views of the famous Bellagio fountains, classy people and mainstream music of today’s hits. The Bank at Bellagio, has several floors and some of the most gorgeous chandeliers and
If you haven’t heard of Rock ‘n Roll Wine LLC, then you don’t live in Las Vegas, Los Angeles or Ann Arbor, where the company plans events. Sonny Barton and Sommelier Chris Hammond created this genius idea, to get people to try new wines and listen to
great music. They hold free wine events every Thursdays at different locations. On Fridays there are free samplings of wines and music from local bands to national bands at Hostile Grape at the M Resort. Once a month on a Saturday, Rock ‘n Roll Wine will attain very big name groups, musicians and singers to headline a paid event to taste wine of over 70 choices while listening to some of the top internationally known groups. This is just a sample of what is around in Las Vegas to do. There are countless other places and events. But that of course, will be for another time, to spread some more cheer and anticipation of what you will get the inside scoop about next. Remember, Spy on Vegas and Vegas Weekly are often at most venues taking pictures. Keep that in mind and have fun!!!
INDUSTRY NIGHTS Blue Martini Town Square Mon-Sun
Eve Crystals (CityCenter) Wednesday
Jet Mirage Monday
Moon Palms Tuesday
Rok New York, New York Wednesday
Blush Wynn Tuesday
Foundation Room Mandalay Bay Monday
Krave Miracle Mile Sunday
Playboy Club Palms Sunday
Surrender XS Encore Beach Club Encore Wednesday Monday
Crown Rio Monday
Gallery Planet Hollywood Wednesday
Lavo Palazzo Tuesday
Pure Caesars Tuesday
The Bank Bellagio Sunday
Chateau Paris Tuesday
Ghost Bar Palms Wednesday
LAX Luxor Wednesday
Rain Palms Friday
Tryst Wynn Thursday
industry specials?
Drai’s Bill’s Sunday
Haze Aria Thursday
Marquee Cosmopolitan Monday
Revolver Santa Fe Station Thursday
Tao Venetian Thursday
info@lvfnb.com
www.lvfnb.com
Vanity Hard Rock Sunday
Does your bar or restaurant have Have them listed here!
April 2012 I The Las Vegas Food & Beverage Professional 21
By Kim Trevino
Refreshing Delight at Rainbow’s End
Kim Trevino is an avid lover of all food and wine. She received her degree in Journalism and Media Studies from UNLV and currently freelances for the Examiner.com, where she hosts two columns based on fashion and relationships. Her biggest passion is writing, and you can visit her personal blog site at http://lessonsfrommylifebykim.blogspot.com.
When Cox brought out my meal, I instantly noticed how beautifully put together it was. I asked him how the process works for cooking at a vegetarian restaurant, and he informed me that most of the food-making process is through preparation of the dishes, as supposed to actual cooking. JC Cox, owner and managing partner of Rainbow’s End, a natural foods store located on East Sahara Avenue, knew from the first moment he visited, that this unique store had potential. After a year’s worth of dedication and experience with the health industry and community, Cox devised a plan that would help Rainbow’s End continue to prosper. “I came in with an idea to become managing partner,” said Cox. “I took my experiences and kind of came in here and whipped it into shape. But obviously it’s taken the community to do it.” Cox’s consistent commitment to the local community and his welcoming demeanor to any local businesses on consignment, has helped Rainbow’s End to continue servicing its customers for the past 30 years. The moment I walked into Rainbow’s End, I had a feeling as to what makes this store so specialhome. In the most surprising way, this charming and unique store provoked feelings of warmth and welcome, as if I were a child all over again. As I roamed the aisles of Rainbow’s End, I noticed that the selection of items was vast. From organic detergent, body wash, toothpaste and food, to natural deodorant, vitamins, supplements and scents, this store has it all. For those looking to find anything in the organic and natural department, visiting Rainbow’s End will not disappoint. While this store carries just about anything healthy, it does have a special secret-a cozy little restaurant called the VEGGin Out Café. It was in this vegetarian and organic restaurant, that I let go of all judgments I had previously had on vegetarianism. The restaurant seats about 30 people and exudes a Latin/jazz feel, as music plays in the background. Its simplicity gives VEGGin Out a more comforting feel than most restaurants in Las Vegas, and the ambiance was one of peace and harmony. As I waited for my meal, which was incredibly fast, I glanced around the restaurant for things that stood out. There in the far corner, stood a robotic triceratops, moving and making sounds as though it were real. It was the first time I had ever seen a small dinosaur in a restaurant, and I loved it. www.lvfnb.com
I was ready for my dish and little did I know how surprised I’d be. With one bite I felt as if I was a young girl again, playing out in the blistering heat, devouring a delicious piece of watermelon. The only difference was that instead of a watermelon, it was a Green Goddess, a perfectly wrapped, locally made, whole wheat pita sandwich, packed with the freshest and most delicious vegetables I have ever eaten.
Rainbow’s End
Tucked ever so neatly inside the heavenly pita bread, were the likes of cucumbers, tomatoes, onions, grated carrots and beets, avocado, cheese and Vegenaise, a special ingredient that tastes delightfully great, all topped off with sprouts. To say it was superb is an understatement, and that is coming from a person who rarely ever eats vegetables to begin with.
www.rainbowsendlv.info
1100 East Sahara Avenue, Suite 101 Las Vegas, Nevada 89104 702-737-1338 Cafe Hours: Monday to Friday: 10:00am - 5:00pm Saturday: 12:00pm - 5:00pm Closed Sunday
Never have I eaten something that consisted entirely of vegetables, and yet I was perfectly satisfied. The Green Goddess has been serving Las Vegans for the past 30 years and is the restaurant’s most popular dish. Everything served at the cafe is under $9, the most expensive dish being a RAW Romaine Wrap, consisting of three romaine leaves filled with avocado, sundried tomatoes, cucumber, raw olives and chopped onions. Their menu has a perfect combination of choices to select from, all of which are made with organic or vegan ingredients. From breakfast and appetizers, to soups, salads and sandwiches, this cafe has it all. Definite dishes to try at the VEGGin Out Cafe include the Zucchini Pizza, Cucumber Chips, Rainbow Salad, Raw Avocado Fries, Boca Burger, Energy Plus Sandwich and the Rainbow Burrito. An important factor to know however, is that you do not have to be a vegetarian in order to eat at the café. “Even if you’re not vegetarian, it doesn’t mean you can’t come out and try the food. It will still taste good to you, even if you’re not a vegetarian,” said Cox. At the end of my excursion, it’s important to note that Rainbow’s End offers so much more than a healthy lifestyle. With a mission to serve the community and expand healthiness, this comforting store is guaranteed to make any customer feel right at home. April 2012 I The Las Vegas Food & Beverage Professional 23
Photos by Juanita Aiello
Lactalis Foodservice Chefâ&#x20AC;&#x2122;s Table at Canaletto
Photos by Rose Powell-Carver
Trilogy Fine Wine & Spirits Kickoff - The Mob Museum
24 The Las Vegas Food & Beverage Professional I April 2012
www.lvfnb.com
VEGAS VALLEY NEWS BREAKFAST
— A TASTE AWAKENING — Las Vegas is a city with a diverse population, and all of us help to make up the demographics of a hungry crowd. This is a city known worldwide for its phenomenal food choices, but we all need the nutrition and good feeling that a truly great breakfast can give to our minds, palates and bodies. In our search to find two distinctively great breakfast restaurants, we have decided that Omelet House (West Charleston and Rancho) and Mimi’s Café (Fort Apache and West Charleston) offer the best and are most enjoyable in their approach, surroundings and distinctive dishes. Omelet House – How has the “Omelet” remained so popular for over 30 years? The answer is simple – great food, great service and great prices. It remains the first stop for many visitors to Las Vegas. A great old-fashioned green stained glass sign greets us at the fabled Omelet House! This is an old school breakfast place – something that rarely can be found any more. Omelet House is an institution started back in 1978 by Kevin Mills and his partner, Michael McGowan. Kevin, a native Las Vegan, described his observations about his restaurant – “It is like sitting on the Champs Elysee in Paris, France. If you sit here long enough, you’ll see a celebrity or familiar face come into the Omelet House. Rip Taylor, Jerry Lewis, current Mayor and former Mayor Goodman, friends and regulars, all have their breakfast at Omelet House.” He commented, “Rip Taylor is a man of discerning taste and I placed his name on the menu with the spuds (Rip Taylor’s favorite).” Betty, the hostess, a 19 year veteran, warmly greeted us along with Val, number one server, a 20-plus year staffer, who attended us like family. Val even remembers how Lucille liked her food prepared – as she does with the majority of her regulars and special customers. Kevin said, “We have been in operation for 30+ years and even have special condiments reserved for special tastes of particular customers. We are family and personally oriented. We’ve made our reputation on serving food that we would eat if we were making it ourselves at home. There is no skimping, and we use only fresh ingredients in our kitchen.” While sampling various dishes we came upon the perfect pancake – light, fluffy, and slightly crisp on the bottom – truly indicative of what Mr. Mills said, because it was exactly as you would like to make at home. Tony sampled the Green Hornet (#13), an avocado, tomato and cheddar cheese omelet – perfect! He asked for some grilled onions and peppers to add to his spuds – additions to cater to your taste are handled with panache! Lucille wanted her egg whites scrambled with lots of mushrooms and, as usual, her meal was delicious! There are about 50 choices for your
breakfast, including 39 omelet suggestions (you can always have it tailored to your taste). Kevin stopped by again saying, “Remember, come by more often. Don’t be a stranger!” An allover fabulously funky festive feeling envelops your breakfast experience. It’s a step back to the glory days of Las Vegas – when after a night of working, or just getting up to start work shifts, celebs would come in to this warm, pleasurable, comfortable ‘home’ and have their breakfast. The Rancho Drive address is at 2160 West Charleston, (702) 384-6868. For more information and directions to Omelet House’s two other Southern Nevada locations, check out www. OmeletHouse.net. Mimi’s Café is a French twist on the traditional American breakfast. It was inspired by an American airman during the final days of WWII. In 1978, he started Mimi’s in California, as a tribute to the lady he met in France. The interior of the restaurant even has a re-creation of his apartment in Paris. You are always greeted with a sincere, “Bonjour,” a good day, and it was a very good way to start our breakfasts. Lance Serena, the manager of Mimi’s on Fort Apache and West Charleston, was extremely gracious and a true welcome man to the world of Mimi’s. He said, “Many famous people have their morning meal here, including Steve Wynn, Steve Rossi and Shelley Berkley, among others.” When we asked, “What are the most requested breakfast items on the menu?” Lance said, “The Quatre Fromages Quiche, The Cinnamon Brioche, the freshly baked (on site) muffins and the carrot raisin nut loaf.” Sampling the incredible Cinnamon Brioche French Toast was a step into heaven. The taste seems to ooze from your mouth to your feet, making you feel very French. The Blueberry Stacked Cinnamon French Toast was also a total knockout! There are seasonal crepes that are superbly prepared – mixed berry; banana and caramel; or apple cinnamon. They are light and savory. The use of cinnamon is a welcome addition, since it is very healthy. The restaurant is divided into themed rooms with interior French design making a total environment for dining pleasure. Mimi’s serves breakfast all day, even up to closing (11 PM). For more information on Mimi’s, go to www.mimiscafe.com, where you can also order online and get directions to Mimi’s three other Southern Nevada locations. Mimi’s symbolizes the core values of a well-run restaurant: guest driven, teamwork, excellence, accountability, diversity, integrity, respect, quality and safety, service and innovative menus. Unlike most corporate restaurants, you’ll never feel like you are in a chain operation – it is that good and especially yummy!
This is a city known worldwide for its phenomenal food choices, but we all need the nutrition and good feeling that a truly great breakfast can give to our minds, palates and bodies.
www.lvfnb.com
The Valley News Team
Lucille Thaler & Tony Zanoff
April 2012 I The Las Vegas Food & Beverage Professional 25
Sierra Nevada Brewing Company’s Estate Homegrown Ale
Kellan Bartosch Kellan Bartosch is a Certified Cicerone, an optimist in pessimist’s clothes and is in beer sales in Las Vegas, NV.
An Organic Beer Produced by a Sustainable Green Brewery When it comes to organic products, what better company and product to highlight than Sierra Nevada Brewing Company and their one-of-akind Estate Homegrown Ale. Sierra Nevada was named the 2010 Green Business of the Year by the US Environmental Protection Agency for their efforts to have complete integrity in environmental stewardship at every possible turn. Fuel cells, capturing heat and gas, and boasting one of the largest solar arrays in the country, Sierra Nevada creates its own power. A water treatment facility and giant hot-rot food compost ensure their waste gets reused on-site instead. These are just a few of the ways Sierra Nevada generates energy and practices conservation; if you’re still interested, check it out online. Or better yet … take a trip to Chico, CA for a brewery visit! Not to lose focus, let’s return to the beer. Beer is a natural product with most examples produced using 4 ingredients: water, barley (or other grains), hops and yeast. The processes of malting, kilning, a halted germination, extraction of sugars, boiling and fermentation transform the different varieties of those four components into the wide variety of beers you see at the store. The only thing keeping beer from being organic is spraying down barley and hops with pesticides and chemical fertilizers. Keeping these harvest products growing and safe without the aid of the aforementioned chemicals, as anyone familiar with agriculture can attest, is no easy task.
Sierra Nevada takes great steps for this beer to be certified organic in the state of California. While on a tour of Sierra Nevada’s homegrown hop field, their organic farmer explained a case where mites were eating away at the hops. Normally, this is why pesticides are sprayed. But an incredible step was taken to ensure the organic label would stay intact. Predatory mites were brought in to rid the hops of their miniscule marauders. Full on insect warfare! Entomology at work to help make beer - who woulda thunk it?! Because problems like this exist, organic beers are actually a rarity. There are some producers in the States and abroad, but none other who grow their raw materials on-site. For this beer, Sierra Nevada uses estate grown two-row Pale and estategrown Caramel malts to add the slightly sweet honey-like malt character. This is beautifully contrasted with the earthy green notes of pine, peppered spice and grapefruitlike citrus that come from the Chinook, Cascade and Citra hops grown right outside their doors. This Estate Homegrown Ale is a stalwart 6.7% alcohol by volume and bitterness ranks at 67 IBUs (international bittering units), creating a potent India Pale Ale for hop heads with a delicate malt sweetness. It is a beautiful copper color and is a once a year limited release.
qualities of flavor and spice from the hops in the finished beer. These hoppy brews appear every year based on that year’s hop harvest and can be purchased in 750ml bottles. The spring boasts hops from New Zealand and the fall showcases two beers: one from famed hop growing region Yakima Valley, Washington and their very own Estate Homegrown Harvest. These wet hopped beers feature a grassy and spiciness from hops seldom experienced elsewhere. These hops are used in their whole cone form as opposed to the pellet variety where hops are ground up and may leave an unwanted vegetal quality from the stems that linger in the beer. To experience all of this in its fullness, a trip to Chico, CA and a visit to the brewery is definitely in store. There you can take a guided tour that covers the brewing process from start to finish and have a gander at their estate fields and gardens. Beyond that, it is a chance to see how one of our country’s leaders on sustainability functions as a business first hand. If that is out of your budget, make sure to be ready come September for the release of Estate Homegrown Harvest and enjoy this remarkable beer, knowing its great back story.
To up the ante on uniqueness, the Estate Homegrown Ale is a part of Sierra Nevada’s Harvest Series which features wet hopped beers. Hops are usually freeze dried for preservation purposes and lose some of their natural oils and resins, thus diminishing
26 The Las Vegas Food & Beverage Professional I April 2012
www.lvfnb.com
Goodbye Dave... David Aiello
Jan 10, 1959 - March 27, 2012 So many knew David Aiello. Some knew him from his days at Sam’s Town, where he spent so many years as the VP of Hotel Operations. And some knew him from his days as the VP of Hotel Operations at the Stardust. Some even remember way back to the days when he was a waiter at Diamond Lil’s. But all who knew him would agree; it was impossible to know him without loving him, admiring him or just respecting him. He was a natural leader, and was always looking out for the “little guy” - because he always knew they were just as important as the big bosses. He knew how to make people want to do a good job, and was a mentor for many F&B people who have come up through the ranks, many giving Dave credit for their “first big break” into management. David spent over thirty years with Boyd Gaming, working his last three years with the corporation as Director of Hotel Operations at Main Street Station and the California, where he started out. He then moved onto Station Casinos, where he was a restaurant manager at the Fiesta Henderson, and then moved on to become General Manager of The Greens and Lake Mead Lounge. He loved working at Boyd, but there was something he really loved about Stations. He has left behind his wife Juanita; and his four brothers: James, Mark, Greg and Jeff. He also left behind coworkers and favorite customers and friends... and he had many. He was preceded in death by his parents, Jim and Wanda (Joan) Aiello. But our hearts go out to his four children he left behind: Nick, Ashlee, Danielle and Blake. All his children were blessed with gifts, Nick for playing and coaching baseball, Ashlee for her keen management skills, Danielle for her compassionate professional childcare skills, and Blake, a talented saxophonist. Blake is his only underage child, at 16 years old, and is one of the gifted teenagers in the Green Valley High School Marching Band. Dave’s big dream was that Blake would pursue college and go on to achieve his own dreams. E-mail juanita@lvfnb.com for instructions on how to donate towards Blake’s support until adulthood - or how to donate directly into his trust fund, which he will have access to when he turns 18.
www.lvfnb.com
April 2012 I The Las Vegas Food & Beverage Professional 27
If You Do One Green Step This Year… Michael Oshman, CEO and Founder Green Restaurant Association (dinegreen.com)
Do you remember back in the 20th century when we used the same technology for 100 years to light our homes, to brighten our streets and to illuminate our lives? The incandescent bulb is going the way of the 8-track tape, Betamax and dial-up Internet. These bulbs use 4 to 10 times the amount of energy needed to light the room than their LED counterparts.
About the Green Restaurant Association
Michael Oshman, CEO and Founder Green Restaurant Association
Some technologies make major shifts in a
that is no different with an LED bulb. Get
decade. Other technologies take a year to
samples. Try them out. Find the one that you
advance in efficiency and decrease in price.
feel great about. Settling on the wrong bulb
LED bulbs are now more cost-efficient to use
is never a good decision. And, because LED
than their incandescent counterparts.
bulbs last for many, many years, you want to
The LED bulb can now replace 40, 75 and
feel great about how they feel and look.
even 100 watt bulbs. Companies, such as
But, what about the capital needed for these
Electric Resource Services (ersled.com), sell
LED’s that are seemingly more expensive
bulbs that can replace T8’s, A19, PAR20,
than incandescent bulbs? If you have the
PAR30, PAR38, flood lights and anything else
capital, you can purchase them outright,
a restaurant might need. And, they last for
and you will pay for them in 2 years or less.
years rather than months, saving on labor
Because these bulbs last many years beyond
and bulb purchases. Their average payback
that, you will be saving 75% to 90% on your
is about 2 years.
electricity costs related to lighting. If you do
There are only 2 good reasons why every
not have the capital, do not worry. There
restaurant in the country would not have
are many opportunities now specifically
either 100% or most of their goals be LEDs.
geared to finance energy efficient products,
They are:
including lighting. That means from day one,
1. Concern that the bulbs will not provide the proper aesthetic and ambience
you could be saving on your electricity bill with no money up front. We at the Green Restaurant Association encourage every
2. It will require too much capital up front
restaurant in the United States to seriously
Those are valid and important concerns
consider this year changing some, if not all,
that every restaurant should consider, but
of their lighting to LED bulbs. Because they
thankfully there are easy ways to address
use up to 90% less energy, they create 90%
both of those items. The Green Restaurant
less demand for dirty sources of energy,
Association has restaurants that are using
and produce 90% less associated pollution.
LED bulbs for 100% of their lights. Just as
LED bulbs also earn a restaurant up to 18
with incandescent bulbs, restaurants have
GreenPoints™ towards becoming a Certified
needed to carefully choose the right bulb;
Green Restaurant®.
28 The Las Vegas Food & Beverage Professional I April 2012
2012 marks the 22nd anniversary of the Green Restaurant Association’s (GRA) founding in 1990. The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. For two decades, the GRA has pioneered the Green Restaurant® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA is endorsed by scores of national environmental organizations such as NRDC and Environmental Defense, and esteemed trade organizations including the New York State Restaurant Association, Orange County Restaurant Association, and America Public Garden Association. The GRA is also an Energy Star partner. In 2010, Citysearch announced the GRA as their official Green Restaurant® listing partner. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information visit www.dinegreen.com. www.lvfnb.com
Green Restaurant Association
TM
Since 1990
Thinking of Going Green? Take a strategic approach.
a non-profit organization Phone: (617) 737-3344 Email: gra@dinegreen.com www.dinegreen.com
The Whisky Attic By Adam Carmer
The Spirit of Spirits!
Adam Carmer is the founder of The Freakin’ Frog & The Whisky Attic, creator of the Carmer Spirits Tasting Enhancement Method (CSTEM) and Spirits Editor of The Las Vegas Food & Beverage Professional. Email: Adam@lvfnb.com
The Wizard of Whisky, the Count of Cognac, the Prince of Pisco, the Baron of Bourbon, the Czar of Vodka, the … you get the idea. These monikers are not mine, they are descriptions of friends we all have. You know the person, the friend that is a Tequila freak, the one who tries to incorporate their favorite spirit into every event, occasion, meal and conversation. We are food and beverage professionals because we believe in the products. We believe in the spirit of the spirits! In the columns that follow we will discuss the etymology of spirits and their terms, the history of styles, the locals that make them fun and the industry leaders who push the envelope to bring to our profession the greatest drinks in the world: Spirits! I am proud to announce a book long in the making, but quick to the
point about how to actually taste spirits. The Method, published by Workhorse Press, is a historical look at the evolution of tasting from the caveman to today’s hedonist. The idea behind the book came to me as a result of wanting, as you do, to have all our guests actually enjoy the drink in front of them. The Method is aimed at the hedonist side of humanity where we make our living. The new tasting method, CSTEM or the Carmer Spirits Tasting Enhancement Method, was created in the labs known as the Freakin’ Frog and The Whisky Attic. I look forward to your emails with questions and comments regarding the world of spirits that we can discuss in future columns.
CUSTOM BLENDED HERBS & SPICES MADE LOCALLY IN LAS VEGAS All Products Processed in the USA. Custom Blended, Packaged, & Distributed Locally with the Highest Quality Products Available.
30 The Las Vegas Food & Beverage Professional I April 2012
GA
S, N V
“G
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PURVEYO RO F
Al Dentes’ Provisions 6960 W Warm Springs Road, Suite 130 • Las Vegas, Nevada 89113 702-642-1100 • 702-617-5686 fax • sales@aldentes.com
S’ PRO NTE UFF” VISIO DEREAT ST
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AL
Al Dentes’ mission is simple: Provide our customers the best, safest products and service available at the lowest prices possible. We take pride in being a Las Vegas company committed to safe, fresh, & high quality products.
LA
S
www.lvfnb.com
AD INDEX Aces & Ales
page 10
www.acesandales.com 702-436-7600 ACF Chefs of Las Vegas
page 22
15th Annual Golf Tournament www.acfchefslasvegas.org 702-218-3470 Al Dentes’ Provisions
page 30
sales@aldentes.com 702-642-1100 Big Dog’s Brewing Company
page 31
www.bigdogsbrews.com 702-368-3715 BJ’s Restaurant & Brewhouse
page 5
www.bjsrestaurants.com 702-851-8050
Events
APRIL
April 2-5 WSWA www.wswa.org Japan American Society of Nevada Luncheon Meeting www.jasnlasvegas.org April 14 Wine Walk @ Town Square www.winewalklv.com April 21 2nd Annual Great Vegas Festival of Beer www.greatvegasbeer.com April 23-24 Island Sushi & Hawaiian Grill Golf Tournment terence@yahoo.com April 24 ACF Chefs of Las Vegas April Dinner/Meeting www.acfchefslasvegas.org April 28 Peace-Love & Hoppy-Ness Beer Fest Big Dog’s Brewery www.bigdogsbrews.com April 28 Chefs For Kids Gala www.acfchefslasvegas.org
www.lvfnb.com
April 28-29 Las Vegas Foodie Fest www.lasvegasfoodiefest.com
May 17 SOS-Taste of the Nation www.tasteofthenation.org
May 5 6th Annual Lee’s Beer Experience http://leesliquorlv.com May 5-8 NRA National Restaurant Show-Chicago www.restaurant.org May 5 Wine Spectator’s Grand Tour www.winespectator.com May 9-13 San Gennaro Feast www.sangennarofeast.com May 11 Vegas Uncork’d Grand Tasting www.vegasuncorked.com May 14-22 Nevada Beer Week www.nevadabeerweek.com May 15-17 HD Expo www.hdexpo.com
May 18-20 Aces & Ales 3rd Annual Stone Domination www.acesandales.com
MAY
Green Restaurant Association www.dinegreen.com 617-737-3344
page 29
Guardia 33 www.guardia33.com 954-448-0542
page 13
Patrón Spirits www.patronspirits.com
page 32
Share Our Strength’s Taste of the Nation www.strength.org/lasvegas
page 2
Three Square www.threesquare.org 702-644-3663
page 7
Tropicana www.troplv.com 702-462-8767
page 15
May 19 Wine Walk www.winewalklv.com May 21 ACF Chefs of Las Vegas Chefs 16th Annual Golf Tournament www.acfchefslasvegas.org May 24 Epicurian Affair www.nvrestaurants.com May 26 9th Annual Barley’s Brewfest www.stationcasinos.com Don’t See Your Event Listed Here? Email Your F&B Events to Info@lvfnb.com.
April 2012 I The Las Vegas Food & Beverage Professional 31
Your customers always expect the best from you.
Perfect.
Carry the world’s finest ultra-premium tequila. Made with only hand-selected 100% Weber blue agave. Crafted in small batches using a time-honored process. Patrón can be enjoyed straight, on the rocks, or mixed to enhance cocktails.
simply perfect. patronspirits.com
The perfect way to enjoy Patrón is responsibly. © 2012 The Patrón Spirits Company, Las Vegas, NV. 40% Alc./Vol.