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Fall in Love Again 39th Annual UNLVino 2013 Dom PĂŠrignon Award of Excellence Honorees Revealed UNLVino 2013 Behind the Scenes UNLV Student Chefs Test Their Recipes in Preparation for UNLVino
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Issue 4 Volume 13
Las V egas Dining Tours Las Vegas Dining at its Finest
Culinary Dining Tours of Las Vegas on the Strip presented by The Las Vegas Food & Beverage Professional • Dine at 4-5 different specialty restaurants on one visit • Experience some of the best culinary dishes in Las Vegas • Take the guessing out of “Where to eat?” and no waiting in lines • Specialty cocktails - selected wines and beverages are all included • Perfect for visitors & locals looking for unique dining experiences • Great for convention-goers and spouses - three tours per day • Excellent for company dining tour and team-building experience
Restaurants you may visit depending on the day and time include: SushiSamba • Valentino • Delmonico • Aquanox • Public House Lagasse’s Table 10 • First Food & Bar • Double Helix
Las Vegas Dining Tours visit 4-5 restaurants per tour Luncheon Dining Tour 11am - 2pm Mid-day Dining Tour 2pm - 5pm Dinner Dining Tour 5pm - 8pm NOTE: Guests must be 21 or older - sorry, no children or pets due to restaurant policies. Tours limited to 20 guests per tour with average tours of 10-12 guests. Dining tour prices from $150/pp are all-inclusive including tax and tips. Custom & private gourmet tours available on request.
Contact: The Las Vegas Food & Beverage Professional Dining Tours Scott & Elaine Harris - 702-812-0346 diningtours@lvfnb.com www.lvfnb.com/diningtours
April 2013
CONTENTS
7
Cover
9
FEATURES UNLVino is in its 39th year as a fundraiser for UNLV students and supported by the generosity of suppliers to the industry. Founded by the University and Southern Wine & Spirits of Nevada, the events are enjoyed by both visitors and locals plus the vendors who participate. This April UNLVino Special Issue contains many great articles dedicated to to this most charitable event and the people who make it happen. Cover image created by Romero Britto. Full story on page 16
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Spring means great beer! And nobody knows it like our Editorial Director Bob Barnes. So, join him this month on his journey with “What’s Brewing?”
14
Back Cover
Please join LVF&B Pro on welcoming our newest journalist, Mark Kelnhofer, to our growing family of professional F&B journalists. Mark is the President and CEO of Return On Ingredients LLC and has over 20 years in management accounting experience, including ten years in the restaurant industry. Mark is also an international speaker on recipe costing and menu engineering. Welcome on board, Mark. And not to forget the back cover, which we have reserved to give special attention to the delicious four days of UNLVino and the four recipients of the Dom Perignon Award of Excellence for each of the events. Congratulations! CHEF THOMAS KELLER-BUBBLE-LICIOUS CHEF MASAHARU MORIMOTO-SAKE FEVER RESTAURATEUR ELIZABETH BLAU-THE GRAND TASTING MGM GRAND PRESIDENT & COO SCOTT SIBELLA-BAR B-Q
Page 4 Hot Off the Grill! Page 5 Ask Doctor Sake Page 6 HR Insights
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Page 7 Public House Hosts Beer vs. Booze Showdown Galaxy Luxury+ Theater Green Valley Opening Page 8 Bellagio’s Epicurean Epicenter Dinner Page 9 What’s Brewing? Page 10 Food for Thought Southern Wine & Spirits’ Grapenuts Page 11 Off the Strip: Forkful of New York Italian in Southern Highlands Page 12 Brett’s Vegas View
www.lvfnb.com
Page 13 Wine Talk - UNLVino 2013 Behind the Scenes
Page 24 Dos Caminos Reopens in Summerlin
Page 14 Catersource Convention
Page 25 The Spirit of Spirits!
Page 16 Cover Feature: UNLVino
International Pizza Expo
Page 19 Las Vegas Cocktail Classic ACF Chefs Culinary Challenge Wirtz Beverage Tombstone Cocktail Club Page 20 Herbs Galore: Cooking up a Storm at Springs Cafe Page 21 American Heart Association Event Dom Perignon Rose Launch in USA Page 22 GRA’s Comprehensive Green Products Guide
Page 26 Epicurean Corner - UNLV Student Chefs Test Their Recipes in Preparation for UNLVino Page 28 Increasing the Accuracy of Recipe Costing ACF Chefs Las Vegas March Meeting Page 29 Nightclub & Bar Sam Adams Beer Dinner Sierra Nevada’s 25th Anniversary Double Pale Ale Release Party Page 31 Advertiser Index Events
April 2013 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com
HOT OFF THE GRILL!
April 2013 Mike Fryer Editor-in-Chief
Scott Conant, our good friend and Catersource’s keynote speaker for the 2013 conference & trade show held here in Las Vegas, took some time out from his schedule to meet with LVF&B Pro’s Editorial Director Bob Barnes and Editor-in-Chief Mike Fryer, to discuss his restaurant expansions in the US and into Asia.
Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions, comments or advertising inquiries please email mike@lvfnb.com
Bob Barnes Editorial Director
The Nightclub & Bar Show and Pizza Expo brought our favorite foodies back into Las Vegas in March. Covering the NCB Show were our good friends and associates from the World Food Championships, Larry Oliphant and Mike McCloud, who were keeping in touch with the local market and laying plans for the 2013 WFC coming later this year, of which we will surely keep you updated.
bob@lvfnb.com
Juanita Aiello Creative Director juanita@lvfnb.com
@lvfnb
At the first launching of Dom Perignon Rose Champagne in the US by Southern Wine & Spirits, we were delighted to be seated next to the lovely Ms. Julia Fitzroy, Moet & Chandon-Dom Perignon’s Western States Regional Executive. An Aussi expat now living in Southern California, we had a lot to discuss, including Australia and the Champagne industry in the US.
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
Journalist Chef Jet
Journalist Juanita Fryer
Journalist Jackie Brett
Journalist Shelley Stepanek
Journalist Les Kincaid
Journalists Scott & Elaine Harris
Journalist Mitchell Wilburn
Journalist Beth Ellyn Rosenthal
Journalist Kim Trevino
Journalist K. Mike Masuyama Ph.D. “Dr. Sake”
Journalist Chandra Paige
Spirits Editor Adam Carmer
Journalist Charlotte Maher
Journalists Lucille Thaler & Tony Zanoff
Journalist Linda Bernstein
Journalist Michael Oshman
Journalist Alice Swift
Journalist Lisa Podaca
Journalist Mark Kelnhofer
Journalist & Photographer Ben Brown
Photographer Bill Bokelmann
Photographer Rose Powell-Carver
Photographer Shanna Magnuson
4 The Las Vegas Food & Beverage Professional I April 2013
www.lvfnb.com
Lee’s Discount Liquor is pleased to announce their 7th Annual Beer Experience at the Las Vegas Hotel! For more information, please call 702-451-0100 or visit their website at www.leesliquorlv.com
By K. Mike Masuyama Ph.D. Mike Masuyama is a bi-cultural science-technology-business consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake and food areas both in Japan and the US., and has published several books and dozens of articles.
ASK DOCTOR SAKE…
Why Does Sake Go So Well With Sushi? PART II Sushi got diversified into various forms such as Chirashi (spreading cooked veggies or some shellfish over rice) and rolls, giving treats at special occasions. In the early 1800s, a sushi revolution occurred. A chef in Edo (Tokyo at that time) innovated the addition of vinegar to rice to shorten sushi making. It made sushi making almost instantaneous rather than waiting for days. Many people described it as “instant or quick sushi.” Rice got an appropriate amount of vinegar, and was shaped in a small rectangle. A slice of fish was put on top of it. That was the start of the current Nigiri sushi. Despite of some resistance, this new sushi gained popularity, spreading widely. It was a shift from lactic acid to acetic acid for sushi. In addition, such renovated sushi became a food to eat rice and fish at the same time. This was the origin of sushi we are eating nowadays. But it was also the beginning of claiming no sake with no vinegar. Sushi was brought to America by Japanese immigrants in the late 19th century. It was only an ethnic food eaten among themselves until roughly 1990. Then sushi became a new healthy, exotic food to eat rice and fish, both being thought to be healthy. Our sushi here in America is somewhat different from what people in Japan recognize as sushi. Japanese would get heart attacks if they saw our creatively made sushi. We here in America do not mind serving sake and sushi together. It must be another innovation of sushi, as happened in America. Sushi does in America as Romans do in Rome. (to be continued in May…) www.lvfnb.com
April 2013 I The Las Vegas Food & Beverage Professional 5
HUMAN RESOURCES INSIGHTS
Coaching for Success
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
Website: www.LBJConsulting.net
When you want to achieve better performance out of your employees, you need to do so in ways that educate and motivate the individual. When employees hear the word “coaching” they immediately assume that they have done something wrong. This does not have to be the case. Coaching should be looked at as an “opportunity.” This performance-focused opportunity is intended to motivate employees, not send them running for cover. How do you turn coaching into an opportunity to get better results? You need a game plan. You should approach your coaching situation in productive, non-threatening and positive ways. We’ve all heard the expression “you catch more flies with honey than with vinegar.” Well it is true. Psychologists will tell you that the only way to tap into an individual’s true potential is by touching what motivates them. To reach that motivator – and achieve the desired outcome, effective coaching must be positive, structured and linked to something they value. To follow are some key concepts for staying positive and productive when coaching. For Coaching that is impactful you effectively it can motivate, instruct, must take a personal approach. correct, reward and recognize. Coaching is a powerful motivational tool that reinforces good behaviors and expectations, and also shows support for employees. When done properly, coaching produces positive behaviors and outcomes. When used
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Here are some skills you’ll need to be a good Coach (provided with a sportsfriendly spin).
Always be a good coach and know that sometimes you’ll also need to be a cheerleader!
What it boils down to is this: if you don’t believe in the potential of an • use a personal approach - get to employee you are certainly not going know something about each of your to take the time to effectively coach them. So, develop a game plan that employees (players). includes plenty of encouragement, • scout your team - watch all understanding and guidance. Avoid employees for strengths as well as the vinegar, pour on the honey, and areas that need work. lay out your game plan in a way • develop your game plan - outline that is easy for your employee to effective steps for coaching your understand and even easier for them to follow. When your employee team members (employees). attains better results in their job they • align personal & company goals will appreciate the opportunity you - know what’s important to your have provided them. employees, share what’s important to the company; look at how they “There’s only one way to succeed in anything, and that is to give it match. everything.” • value the contribution of – Vince Lombardi (1913-1970) coaching and praise – watch and measure its impact. Hall of Fame football coach
HR
Question of the Month Next month’s topic: Balancing Work and Home Life
Call to sign up
Do you/your company have programs which support the balance of
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Send to LindaBernstein@cox.net. Responses for next month’s column
877-456-RIDE(7433)
6 The Las Vegas Food & Beverage Professional I April 2013
work/home life? Share your ideas/opinion or a situation. earn a copy of my book (see top left). Be sure to include your mailing address when sending useful responses. www.lvfnb.com
By Mitchell Wilburn Mitchell Wilburn is a food and drink writer living in Las Vegas. You can view his restaurant, beer, spirits, and event articles at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/ mitchellwilburnofficial.
Public House Hosts Beer vs. Booze Showdown
The first course was their crispy duck egg roll, with a little bit of apricot jam. This was paired with a truly great beer by Jolly Pumpkin, Bam Bier. The white pepper tastes and funky tartness from their famous wild yeast cut the richness and the oil of the fried roll. Jeff’s cocktail, the Asian Cowboy Sour, did a great job contrasting by using High West White Whiskey, pressed Meyer lemon, purple basil and Cointreau. Right into the second course was a Public House favorite, and a running item in all of Anthony Meidenbauer’s menus, grilled octopus salad. The light salad and sweet charred octopus was paired with a kind of yeast-forward and slightly bitter Grimbergen Blonde Belgian ale and a cocktail called the “Venetian Arrangement.” It was made with Sarpa Di Poli Grappa Moscato, Antica Carpano Sweet Vermouth, a sweet aromatic wine from the barachetto grape, Fee Brother’s Lavender Water, pressed Genoa lemon and muddled rosemary. The cocktail was so complex and so unique, but its execution
came off perfectly. It was aromatic, floral, and balanced against the dish perfectly. The “main” course was a braised short rib, cooked and reduced in Deschutes Black Butte Porter, with a side of English pea mashed potatoes. Now, being braised in a rather smoky porter, both the mixologist and the cicerone went in the direction of smoke. Russell went for something of a wildcard with Aect Ochlenferla Urbock Rauchbier. Smoked beers are often heavy-bodied and semi-sweet, but this kept the smoke but was more clean and crisp, like an urbock lager usually is. Jeff created a cocktail called “Spirit Grocer’s Soiree” using Templeton Rye, smoked dark muscovado simple syrup, Fee Brother’s Old Fashioned Bitters, and a Guinness foam topped with just a touch of smoked paprika. The whole course was smoke-central, and both had their own distinctive qualities towards the dish. This next course was somewhat obtuse in the description, “Beer, Cheese and Booze Trio.” What it actually was is a trio of cheeses, each one paired with one beer and one small cocktail. The first cheese/beer/booze bite was a St. Andre triple cream, a soft rind buttery cow’s milk cheese, paired with a citrusy trippelAnchorage Brewing Co.’s The Tide and Its Takers, and a “Little Jig” of Tito’s Vodka, St. Germain, tangerine champagne and cardamom. The aged English cheddar went with a nice malty Firestone DBA and a Beefeater Gin, Graham’s Tawny Port, bruised parsley, lime and Luxardo Syrup Cocktail. Lastly was a slightly salty and in-your-face American style blue cheese, Roquefort Blue, paired with a very American-style Sculpin IPA, and a cocktail of
Photo by Mitchell Wilburn
The Public House in The Venetian has many reasons to celebrate, and allowed them to culminate in the popular form of a course pairing dinner showdown. Reason One to celebrate: The grand old time that is the Nightclub and Bar Show was in town, a thing that to liquor professionals is like a week-long bacchanalia. Reason Two: Grant Grill of San Diego Mixologist Jeff Josenhans was in town for the NCB Show, and a friendly competition with hometown-hero Cicerone Russell Gardner seemed like the natural thing to do. Reason Three: Do we really need a reason? It sounds amazing! After the little knot of other food writers said their hellos, the staff wasted no time in getting starting this off right.
Pusser’s 15 Rum, a sauternes wine, and fresh pressed pineapple juice. The realization that the mixologist went for the classic pairing of wine and cheese, but using wine-centric cocktails, was quite stunning. This one cheese course was like a meal in itself, but there was still dessert to go. The final course was a dark chocolate minitart with a little layer of crumbled peppered bacon. Both masters of pairings went top-notch with the finale, with Russell choosing the very heavy bodied and complex Firestone 16, full of toffee, bourbon, and especially chocolate notes. Jeff went with a cocktail called “Smooth Criminal,” a mix of Breaking and Entering St.George Bourbon, white creme de cacao, Funkin Raspberry Puree, and cinnamon-infused whipped cream. Honestly, dinners like these only have one winner: the diners. Both Russell Gardner the Cicerone and Jeff Josenhans the Mixologist did an amazing job of not only creating a wonderful dinner of libations, but showing to everyone how true masters of their respective crafts operate.
Galaxy Luxury+ Theater Green Valley Opening
Photos by Juanita Aiello
www.lvfnb.com
April 2013 I The Las Vegas Food & Beverage Professional 7
Celebrity Chef Todd English and JUSTIN Vineyards & Winery Collaborate at Bellagio’s Epicurean Epicenter Dinner
The television lights came on in Bellagio’s Tuscany Kitchen; Chef Todd English took his place and guests prepared to have a culinary experience of a lifetime. Chef English wasted no time jumping right in with his first course, It was s time again for one of Las Vegas’s Poached Merus Crab Leg accompanied premier events. Bellagio Resort’s by micro insalata, béarnaise sauce and Epicurean Epicenter series united the Mediterranean cuisine of renowned candied lemons paired with Landmark celebrity chef Todd English of Bellagio’s Overlook Chardonnay. The second Olives with the classic wines of JUSTIN course, titled “Duck Duck Goose,” Vineyards & Winery. Chef English featured the tasty protein in various prepared a mouthwatering four-course forms including seared duck breast with dinner, demonstrated several dishes and leg confit and foie gras tortellini which answered questions from eager guests. In was a favorite of the evening. JUSTIN addition to the expertise in the kitchen, Winery’s Justification, a nicely balanced each course was served with fine wines red blend complemented the decadent from JUSTIN Vineyards & Winery course. Osso Buco was next on the paired by Master Sommelier Joseph menu served with parmesan polenta Spellman and Bellagio Director of Wine and garlicky spinach walnut gremolata and Master Sommelier Jason Smith. paired with JUSTIN’s renowned
Isosceles and Isosceles Reserve red blends. Like putting a period at the end of a sentence, Chef English prepared a finale that featured Peanut Butter Falling Cake with milk chocolate ice cream and caramel sauce paired with JUSTIN’s Obtuse, a port-style dessert wine made from Cabernet Sauvignon. This was a culinary experience we would come to expect from The Bellagio and not to be missed. The partnership of the culinary expertise of Todd English and JUSTIN Vineyards & Winery’s world-class Bordeaux-style blends and single varietals once again created the type of exclusive experience for which Bellagio’s Epicurean Epicenter series is known for.
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. Cuisineist@gmail.com http://CUISINEIST.com
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By Bob Barnes
BREWING? Celebrator Beer News Beer Camp Release Parties
Thanks are in order to Southern Nevada pubs Aces & Ales, Freakin’ Frog and High Scores for hosting release parties for Sierra Nevada’s Celebrator Beer News 25th Anniversary Double Pale Ale that I helped brew at the brewery’s beer camp. Consensus seemed to be that while very hoppy, it was balanced with plenty of malt making it pleasing to all, hop heads or not. Speaking of these three outstanding pubs, Aces & Ales has weekly tap takeover events featuring a particular brewery or theme (such as sour, hoppy, barrel-aged or dark beers); Feakin’ Frog continues to host monthly cask tappings, bringing in unique beers conditioned in wooden firkins; and High Scores serves up a mystery beer every Tuesday, offering unlimited pours for $12.
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
size. For more info. on the fest and the beer lineup, visit www.peacelovehoppyness.com. On April 5, is Rock ‘N Brews 4, this time being held poolside at the Palms. This will be the fourth beerfest fundraiser put on by the UNLV Beverage Club. These fests always feature nonstop music, a young vibe and a quality selection of around 70 craft brews. The current lineup lists most of our local breweries, including Barley’s, Chicago Brewing, Ellis Island, Gordon Biersch, Joseph James and Tenaya Creek. Tickets cost $40 or $60 for VIP, which includes early admission, a special VIP line, access to a top deck VIP lounge and raffle tickets for giveaways. Tickets can be purchased at www. brewunlv.com, where you can also view the participating breweries and music lineup.
April Means Outdoor Beer Fests in Southern Nevada
Now that the spring weather is gently nudging us to head outdoors, we have three beerfests in April being held al fresco. The quarterly beerfests hosted by Big Dog’s Brewing are a real benefit to the brewing community, as they always offer a carefully selected list of outstanding local, regional and international beers, including several from the host brewery. Its Peace Love & Hoppyness, a celebration of hoppy beer, will be held in the outdoor area at the Draft House location at Craig Rd. and Rancho Dr. on April 13 from 2-9 p.m. Admission is free, and after purchase of a commemorative pint glass for $5, tastes will run from $1-5 depending on the style and pour www.lvfnb.com
The Motley Brews Great Vegas Festival of Beer will be held in a picturesque setting adjacent to Sunset Park Lake on April 27 from 3 p.m. to 7 p.m. Motley Brews fests have proven to be very well run and offer a wide range of beer styles with more than 200 beer choices being poured. Cost for unlimited sampling and tasting glass is $30 online or $40 at the gate. VIP tickets are $55 online ($65 at the door) for early admission at 2 and access to the Brewers Lounge with food included. To encourage safety, your ticket includes a complimentary ride home for both you and your vehicle via Designated Drivers, Inc. Part of the proceeds will go towards the Nevada Craft Brewers Association (NCBA), and the association members will be unveiling their first-ever collaboration beer, which will serve as the official brew of the fest. Dubbed Pyrite Pale Ale, it was brewed at Joseph James by local craft brewers Anthony Gibson of Tenaya Creek, Matt Marino of Joseph James, Dave Otto of Big
Dog’s, and David Pascual of Chicago Brewing. This 6.3% ABV Extra Pale Ale was dryhopped for aroma with Simcoe and Amarillo hops and is a hoppy, aromatic and bold brew in a deceivingly light and summery body. Look for it in the NCBA Pavilion, where it will be showcased alongside several special one-off brews from our local breweries. To order tickets, visit www.GreatVegasBeer. com. Sunset Park is located on the corner of Eastern and Sunset, about 3 miles east of Las Vegas Blvd.
Beer Spotlight
This month the spotlight shines on Stone Brewing Enjoy By 04.20.13 IPA. Sent to select locations, Las Vegas was deemed worthy to receive this version, along with Colorado, Missouri, Washington, Sacramento and Alaska. The point of Stone’s Enjoy By date beers is to emphasize that hoppy beers are best enjoyed while they are fresh, as the vibrancy of the hop flavors diminish over time. This 9.4% ABV 88 IBUs double IPA is shipped the same day it’s bottled and arrives on the shelves within one week. It shouts out freshness with traces of resin, peaches and tropical fruit in the aroma while the taste is an onslaught of fresh hop character along with an aftertaste balanced with dryness and bitterness. Brewmaster Mitch Steele used 11 different hop varieties and implemented a technique called hop burstingadding copious amounts of hops at the end of the boil and in the whirlpool to maximize the intense flavors and aromas of the hops. Don’t linger to snag one of these fresh gems, as this beer was specifically brewed NOT to last and likely won’t be found on shelves after 4-20-13.
As always, great beer happens in Vegas!
April 2013 I The Las Vegas Food & Beverage Professional 9
FOOD FOR THOUGHT
Spring Wines Here We Come
By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
Wine is all about a sensory experience. We look first. We observe the color and clarity of a given wine. Then we use the old proboscis and smell the wines, taking all the different aromas into our olfactory memories. Next, we taste. We sip and swirl the elixir in and around our palates and then make the determination about what we are gulping. Do we like it or not? Well sound aside, the last sense we can use and should use is touch. No, don’t stick your fingers into the glass. Think more about a textural sense. What does the wine “feel like” on your tongue – your palate? In the winter and much cooler weather, it seems like we are all yearning for a big, brawny red. A Cabernet Sauvignon, with lots of oak and tannins helps seal us off from the chilling cold. But spring and even summer are meant for casual sipping on the pool deck, at the cabin, on the lake on a boat or anywhere outside. And outside heat can be a killer for reds; too much of an alcohol rush and lots of acid, kill the moment – and the food. Instead, think about Pinot Gris maybe from Oregon, replete with all the melon, sunflowers and stone fruits. Of course the omnipresent Sauvignon Blancs from New Zealand are still all the rage and one of my favorites. Even if you are not a big fan of the bracing acidity and those grapefruit notes, just ask your local wine experts for a toned down, less frenzied version. They will know exactly what you mean. Or perhaps look to California where they take on more hay, straw, green grass and bell pepper notes. Delicious
with shrimp and seafood canapés! None of the Southern Hemisphere vines found in these California wines. You can even get a partially fermented barrel version, meaning oak, which makes these wines a bit Sancerre-like. Again, your retail store experts can safely navigate these waters for you! Blended whites should not be overlooked. Conundrum, Evolution and Pine Ridge Chenin/Viognier all are excellent summer wines at various price points. And of course no talk of whites would be complete without the mention of the popular Chardonnay. But instead of that heavier winter grade white, try an unoaked version, possibly from France. You may be blown away at what was hiding behind all that wood! Or try the delicious versions from Australia, New Zealand as well as California and even from Michigan.
Southern Wine & Spirits’ Grapenuts
Photos by Ben Brown
10 The Las Vegas Food & Beverage Professional I April 2013
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By Ben Brown 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.
Off the Strip: Forkful of New York Italian in Southern Highlands
Off the Strip is located at 10670 Southern Highlands Pkwy, Suite 102B, Las Vegas, Nevada 89141. Open from 4 p.m.-11 p.m. daily. Reservations accepted. For more information call (702) 202-2448 or visit Off the Strip Online. http://offthestripbistro.com Amidst the winding roads of suburbia, nestled in a standard oversized shopping center, lies the vibrant East Coast-Italian bistro Off the Strip. An iconic favorite among the neighborhood crowd, this place is packed on a weekend night with loyal customers: a glimmer of glory that fewer and fewer restaurants can pull off nowadays. The eclectic menu holds in variety what the staff holds in attitude…in a good way. “You know, you’re not gonna find this kind of stuff around town,” begins owner Tom Goldsbury, through a prominent New York accent. He refuses to go by anything but Tom. The fact that it’s so hard to get a word in with him is great news: he is so engaged in his customers that everything else takes a back seat. A pristine quality that’s becoming harder and harder to find in an industry devoted to service. The man also makes sure his voice is heard, often in the form of yelling across the room at his employees. More of a shrill than a yell, actually… so New York. It’s all in good fun, though, and adds that much more flare to make this restaurant an experience instead of just an eatery. Tom opened Off the Strip after ten years with Smith and Wollensky Steakhouse and hasn’t looked back. He founded the place on passion for food, deep knowledge of fine dining and a focus on delivering a comfortable, right-at-home concept with real people delivering real service. A remarkably loyal customer base has embraced the movement as their neighborhood oasis. “We love the people who come in here. You treat them right and they love to keep coming back,” he said amidst hugs from his regulars. A group had just walked out the door, catching Tom up on home life and exchanging a few humorous jokes that probably shouldn’t be published.
Locals do love the place for its creative recipes, far from your average Americanized Italian bistro. Highlights off the huge appetizer menu www.lvfnb.com
Pastas are another strong point, coming out in enormous portions with equally extravagant taste. One of the most distinct is ‘Chef Al’s favorite rigatoni,’ which delivers hearty pasta with red cherry peppers, basil, onions and garlic with a zesty sauce, topped with fried zucchini strings for near-perfect texture. Antivegetarians can add on some impeccably spiced herb sausage. “You’re not gonna find this dish anywhere else in town,” says Tom. Cheesecake for dessert is mandatory. Made in-house, a slice of this fantasy holds lighter consistency, but an unbelievably creamy and rich character. Off the Strip’s only shortcomings are its higherpriced items. While they only represent a small fraction of the menu, few options over $20 came in at a bang for their buck. Their beef Wellington, while excellently prepared and served with killer mashed potatoes, comes out in a size that doesn’t quite justify $36. The lobster ravioli also holds great flavor, but gets trumped by the restaurant’s other amazing pastas. The pork chops also hold great character with a tantalizing creamy sauce, but may not be the most ideal choice compared to other options. Navigate the menu the right way and Off the Strip certainly becomes a place worth driving across town for. Early and late birds can also catch happy hour and reverse happy hour specials, daily from 4-7 p.m. and 9:30-11 p.m.
Photos by Ben Brown
Off the Strip is ranked number four, out of more than 2,200, on TripAdvisor’s Las Vegas restaurant list. Guests will find this innovative Italian fare to be a refreshing change from the norm.
include lightly fried calamari with an amazing spicy marinara, fall-off-the-bone pork ribs and the ‘Rolled New York.’ This signature boasts thin-sliced New York Strip wrapped around grilled asparagus and melted provolone with basil, onion and a robust mushroom marsala sauce. A must-order, though, is the sweet chili and bacon prawns, wrapped with a dash of cream cheese and Thai sweet chili sauce for a spectacular balance of sweet, rich and savory.
April 2013 I The Las Vegas Food & Beverage Professional 11
Brett’s BY
CULINARY AND CLUBBING BLURBS
LIGHT, the first nightclub created by the minds behind Cirque du Soleil, will open April 26 with famous DJs. Mandarin Oriental has launched Jazz Sundays with live jazz music at MOzen Bistro and Mandarin Bar. Red Rock Resort in Summerlin has a newly-designed, circular Lucky Bar accenting 360-degree viewing.
“The Phat Pack,” has returned to the showroom at the Plaza after a layoff for showroom renovations.
DISJOINTED NOTES
SHOWBIZ BLASTS Courtesy Genting Group
Bonefish Grill with community tables and lively music has opened at Town Square. Park on Fremont is a new gastropub downtown on East Fremont Street with indoor and garden outdoor patio dining FIRST Food & Bar at Palazzo and Rattlecan that opened at The Venetian last year have closed and hope to relocate. Ping Pang Pong at the Gold Coast has been named one of the “Best Chinese Restaurants in the United States” by “Travel+Leisure” magazine. Restaurant Guy Savoy inside Caesars Palace has introduced Las Vegas’ first Cognac Lounge and master-crafted cognac menu. Whisk(e)y Wednesday showcasing different flights, pours and whiskey has returned to Andre’s Cigar Lounge at Monte Carlo. The Cooking Experience by Mise En Place has opened at 9500 S. Eastern Avenue with a wide variety of culinary classes; visit www. miseenplacenv.com. The first Project Dinner Table for 2013 will be April 20 at the Neon Museum featuring MGM Grand chefs. The all-new $8 million Sapphire Pool & Day Club will open May 2-5 with Celebrity Chef Kerry Simon’s gourmet food. The Bellagio with a record 17 sommeliers and three Master Sommeliers is presenting “A Master Sommelier’s Wine Classroom” the third Wednesday of every month at Michael Mina restaurant. Dance music phenomenon deadmau5 and Grammy Award winner Calvin Harris will begin appearing at the new Hakkasan Las Vegas at MGM Grand restaurant and nightclub complex and at the WET REPUBLIC Ultra Pool.
Boyz II Men at The Mirage are holding 78 performances through Dec. 29. “Million Dollar Quartet” at Harrah’s is intermission-free and inspired by the true story of Johnny Cash, Jerry Lee Lewis, Carl Perkins and Elvis Presley jamming on Dec. 4, 1956. Over-the-top star CeeLo Green is appearing at Planet Hollywood with his new show “Loberace.” “Smokey Robinson Presents Human Nature: The Motown Show” started its twoyear residency at The Venetian. “Recycled Percussion,” a Strip staple for more than three years, has kicked off its twoyear residency at The Quad. Andrew Dice Clay began his residency in the Hard Rock’s Vinyl by dedicating a memorabilia case with his leather jackets. The Stratosphere’s new show “PIN UP” starring Playboy’s 2011 Playmate of the Year and Bettie Page Clothing model Claire Sinclair has opened. Cirque du Soleil’s “Michael Jackson ONE™” will open at Mandalay Bay this summer and start its preview performances on May 23. E!’s “Ice Loves Coco” reality star Coco Austin has signed a four-month contract extension to headline as “Bo Peep” in “PEEPSHOW” at Planet Hollywood through July 28.
12 The Las Vegas Food & Beverage Professional I April 2013
Malaysia-based Genting Group has acquired Boyd Gaming’s Echelon for $350 million and plan to build a $2 billion hotel-casino complex and open in 2016 with 3,500 rooms. MGM Resorts International and developer AEG will break ground this year for a new 20,000-seat sports and entertainment arena behind the Monte Carlo and New York-New York. The famous Sahara sign is gone so the iconic Strip casino can transform into the high-end SLS Las Vegas expected to open in 2014. William Hill has unveiled downtown’s largest race and sports book at the Plaza. Atop the Fantasy Tower, The Palms has opened The View, a recreational space with a stylish bar scene and spectacular views. The Fremont Street Experience has added a new show to its Viva Vision lineup, “Heart – Crazy on Vegas” built around the band’s songs. The new eight-screen Galaxy Green Valley Luxury+ Theatre opened at 4500 E. Sunset Road with incredible red cushioned reclining seats. Constructed in 1941, the El Cortez is primarily Spanish Colonial Revival and has been named to the National Register of Historic Places. Wynn Las Vegas has unveiled the sculpture Tulips by Jeff Koons acquired last November for $33,682,500. www.lvfnb.com
Wine Talk with Alice Swift
By Alice Swift 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. alice.swift@unlv.edu
UNLVino 2013 Behind the Scenes from Southern Wine and Spirits, JGS Group, Kirvin Doak Communications and the Health Department, explaining what their role is in relation to UNLVino, and finally, planning, preparing and executing UNLVino.
UNLVino Management Class, Spring 2013
Each year, one of the largest F&B events of Las Vegas is the University of Nevada, Las Vegas’ very own UNLVino event, now entering its 39th anniversary. This year, in addition to its three beverage themed F&B events—Bubble-Licious, the sparkling wine and champagne event; Sake Fever, the sake tasting event; and The Grand Tasting, the wine tasting event, UNLVino is adding a new event to its lineup, BAR-B-Q, which will “feature cuisine from renowned celebrity chefs Charlie Palmer, Scott Conant and Gustav Mauler… with craft-cocktail creations by Master Mixologist Francesco Lafranconi” (http://www.unlvino.com/bar-b-q.php). With so much media coverage on the actual days of event each year, I thought, why not showcase the behind-the-scenes aspect of the UNLVino? Did you know that UNLVino is actually planned and executed by a class of less than 30 UNLV William F. Harrah College of Hotel Administration students, with the help of two instructors? This year’s class, called FAB372 - UNLVino Management, is composed of 27 students, all with previous hospitality, events and food and beverage experience. Each student is interviewed and pre-approved by the instructors before being allowed to enroll in the course. Essentially, all the students, who are junior/ senior level students, take on management roles for the event, and according to the course description: This practical experience-based course is designed to facilitate the development of management and leadership skills associated with planning and implementing a major special event. Students will be assigned to a management team; marketing, events, or culinary and will participate fully in the research, marketing, execution, and evaluation of UNLVino (https://my.unlv.nevada.edu). www.lvfnb.com
This year, in addition to collaborating with Southern Wine and Spirits, the UNLVino team has enlisted the help of two local companies— Kirvin Doak Communications and JGS Group—to aid in the public relations, marketing, fundraising, branding/design aspects, etc. This year, the UNLVino management class is divided into five major teams: • Health Department Liasons – Safety Managers • JGS Liasons - Auction and Raffle Managers
Currently, the class is working on implementing each team’s management plans, recruiting volunteers and donors, as well as marketing, menu planning and other logistics. Student managers are in charge of volunteer recruiting, training and monitoring, with the intent to recruit at least 400 volunteers. In exchange, volunteers gain hands-on experience and networking opportunities at a major hospitality/ F&B event. This class is a great way to build practical experience in all aspects of hospitality and food and beverage. Information about the UNLVino and purchasing options are listed below, and available at http:// www.unlvino.com. Come support one of the largest F&B fundraising events put on by our very own UNLV’s Harrah Hotel College! Who knew such a grand event was the work of a class of student managers and faculty members? Hope to see you there! Cheers~
• Kirvin Doak Liasons / Public Relations and Marketing Managers • Culinary Team • Events Team I had the fortune of meeting with the entire PR and Marketing Management team, composed of Jennifer Lee, Charra Montenegro and Victoria Pindrik. Each member has extensive experience in hospitality, and their goal in planning this event is to build awareness and interest to expand beyond the local university to other states and even internationally. Lee is currently in charge of the various industry and community calendars, while Pindrik is responsible for the press and social media (e.g. newspapers, Twitter, Facebook), and Montenegro is working with location radio and TV stations to advertise UNLVino. In addition, this particular management team is the liaison for Kirvin Doak Communications, and they are eager to work with Kirvin Doak, due to their expertise and guidance. The UNLVino Management class is a semester long class that meets weekly, and is led by Dr. Jean Hertzman (BOH), and Professor Mohsen Azizsoltani (FOH). The class sessions begin with orientation to the event and class/team introductions, and lead into guest presentations
UNLVino Events • “Bubble-Licious” at The Venetian Thursday, April 18: 7-10 p.m., Tickets $125 ($150 at the door) • “Sake Fever” at The Mirage - Friday, April 19: 7-10 p.m., Tickets $100 ($125 at the door) • “Grand Tasting” at Paris Las Vegas Saturday, April 20: 7-10 p.m., Tickets $125 ($150 at the door) • “BAR-b-q” at Cleveland Clinic Lou Ruvo Center for Brain Health - Sunday, April 21: 11 a.m.-2 p.m., Tickets $100 ($125 at the door) • Wine Lovers “Passport” Package – Admission to all 4 Events, $350 (savings of more than $100) Tickets are on sale at: • http://www.unlvtickets.com/, or 702-739FANS (3267) • The Venetian Box Office (702-777-7776 or 800-237-7469) • UNLV Bookstore • Select Wine Retailers
April 2013 I The Las Vegas Food & Beverage Professional 13
By Mitchell Wilburn
Catersource Convention Caters to Growing Trends Of all the industry shows related to Food and Beverage that made their mark in the past month, few can compare in sheer scale and presence like the Catersource Convention. The yearly gathering brought droves of food producers, appliance manufacturers, spice mongers, chocolatiers and everything from plastic forks to fine china. The convention itself was split between the Mandalay Bay meeting halls and the Las Vegas Convention Center. The Mandalay Bay played host to the primarily design-focused side of the convention, holding seminars and displays of flower arrangements, place settings and anything a catering business would need to pull off the “look” of an event to the whims of their customer. The Las Vegas Convention Center, however, was almost all edible. Amazing food from all over the country, even a custom chocolate shop based here in Las Vegas, put out their best and brightest.
Mitchell Wilburn is a food and drink writer living in Las Vegas. You can view his restaurant, beer, spirits, and event articles at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/ mitchellwilburnofficial.
to educate people on the value and versatility of the humble potato. They had several recipe books on the subject, some even plucked from notable chefs around the country, using the potato in quiches, puffs, salads, with lobster, or even simply baked and seared. The potato, possibly the most profitable vegetable in the country-if not the world-has plenty to brag about.
Possibly the most useful new product for caterers that require high-volume prep is the sous-vide and vacuum-sealed meat entrees from Bonewerks Culinarte. Originally known for their world class artisanal demi-glaces made from just about everything with a bone (and even a couple things technically without!), they now also have a line of big cuts of meat, oven-seared and sousvide to perfection, with their own line of sauces On the main demonstration stage at the Las Vegas Convention Center was Chef Rubber, to accompany them. To name a few, they have crafting their magic of the confection variety, braised pork medallions with a porcini mushroom who has a line of products used in artistic cake sauce, balsamic barbecue pork shank, lamb in decorating and bespoke chocolate making. Local their own demi-glace and braised duckling leg Vegas chocolatier JinJu Chocolates was sharing quarters in a tart cherry sauce. Everything is just their main booth with Chef Rubber, with a a thaw and a short pop in the oven away from permanent display of the beautiful things one can make with chocolate. Shiny modern-art truffles, table-ready and fork-tender. mock jewelry, even personalized chocolate In a similar vein as Bonewerks, but with an eye wedding favors are all under the domain of JinJu towards hors d’oeuvres to feed an army, there is Chocolates. Also in the world of confections, Appetizers USA. Their catalog of heat/fry and eat Mignardise Petit Fours, a French Canadian company that was at the Taste of Canada in last little bites is massive, ranging from your standard month’s issue, is becoming quite popular with slider or baklava to things like brie and raspberry their free overnight delivery. Their little petit phyllo log, lobster pot pie, caramel apple “purse” fours, like pistachio and hazelnut cake or toffee with goat cheese, mini Cuban sandwiches or cup, come in crush proof boxes of 90 assortments duck with apricot and brandy. Appetizers USA and are good for half a year in the freezer. is constantly adding new items in their everEven popular national brands were well expanding catalog, so even the hippest catering represented, like Nueske’s Applewood Smoked event can be satisfied. Meats. They had their full line out, which includes more than the famous bacon you see touted on If the trends at Catersouce are an indicator of menus here in Vegas. Whole spiral ham, smoked catering trends to come, the industry is in for liver sausage, even whole pheasant or boneless a great period of growth. As it becomes more duck breast! Just about everything you can smoke, and more attractive to choose good food in a they have and will smoke it for you. For the meatlovers out there, this is the Cadillac of smoked catering event, and more and more economical meat producers. And what better to go along with to run one, companies that put on those events these great meats, than the classic Idaho Potato. stand to benefit, provided they can keep up with Their booth, like their organization, was there the change.
Photos by Juanita Aiello
14 The Las Vegas Food & Beverage Professional I April 2013
www.lvfnb.com
UNLVino Announces Thomas Keller, Masaharu Morimoto, Elizabeth Blau & Scott Sibella as 2013 Honorees
by Kirvin Doak
Hospitality Leaders to Receive Dom Pérignon Award of Excellence at 39th Annual UNLVino The 39th annual UNLVino will recognize four leaders in the hospitality industry with the Dom Pérignon Award of Excellence at a series of exciting tasting events, April 18 to 21. Celebrity chefs Thomas Keller and Masaharu Morimoto; acclaimed restaurateur Elizabeth Blau; and MGM Grand President & COO Scott Sibella have been selected by students of UNLV’s William F. Harrah College of Hotel Administration and Southern Wine & Spirits of Nevada to receive this prestigious award.
2013 DOM PÉRIGNON AWARD OF EXCELLENCE HONOREES
UNLVino’s Dom Pérignon Award of Excellence honors individuals who have distinguished themselves through inspirational leadership, character and work ethic. Now in its 39th year, UNLVino has expanded to include four signature events: Bubble-Licious, Sake Fever, the Grand Tasting and BAR-b-q. Funds raised through UNLVino will benefit students of UNLV’s Hotel College – our future hospitality industry leaders. In addition to being Nevada’s original wine festival, UNLVino’s commitment to scholarship is a key differentiator from other culinary events in Las Vegas. This year’s theme is “Fall in Love Again,” a concept inspired by artist Romero Britto’s painting created for the event.
Thomas Keller
Masaharu Morimoto
Chef Thomas Keller is renowned for his culinary skills and exceptionally high standards, having established a collection of restaurants that set a new paradigm within the hospitality industry. His accolades include consecutive “Best Chef” awards from the James Beard Foundation, “Chef of the Year” by the Culinary Institute of America (CIA) and multiple three-star ratings by the Michelin Guide. He will be recognized for his achievements at Bubble-Licious – an evening of exquisite champagnes, sparkling wines and exotic champagne cocktails under the stars – at The Venetian, home to two of Keller’s restaurants, Bouchon and Bouchon Bakery. Tickets are $125 in advance; $150 at the door.
Chef Masaharu Morimoto, known to millions as the star of Iron Chef and Iron Chef America, has garnered critical and popular acclaim for his unique presentations and seamless integration of Western and Japanese ingredients. Also a James Beard and Michelin decorated chef, Morimoto was recently inducted into the Culinary Hall of Fame for his collection of celebrated restaurants and unrivaled win-loss record on Iron Chef, which has positioned him as one of the foremost chefs today. Morimoto will be honored at Sake Fever, an elegant celebration of authentic and precisely crafted Asian beverages and cuisine, poolside at The Mirage. Tickets are $100 in advance; $125 at the door.
Award-Winning Celebrity Chef Bubble-Licious at The Venetian Thurs. April 18: 7-10 p.m.
16 The Las Vegas Food & Beverage Professional I April 2013
Acclaimed Chef and TV Personality Sake Fever at The Mirage Fri. April 19: 7-10 p.m.
www.lvfnb.com
This year, the 39th annual UNLVino will expand to four days of events, for wine, beer and spirit enthusiasts, April 18-21, 2013. Nevada’s original wine festival will showcase an array of international beverages and continue Southern Wine & Spirits of Nevada’s mission to raise millions of scholarship dollars for students of UNLV’s William F. Harrah College of Hotel Administration.
SOUTHERN WINE & SPIRITS Larry Ruvo Senior Managing Director Michael A. Severino General Marketing Events Manager David King Supplier Coordinator
Elizabeth Blau
Celebrated Restaurateur Grand Tasting at Paris Las Vegas Sat. April 20: 7-10 p.m. An industry leader known for her fresh and innovative approach, Elizabeth Blau has played an integral role in Las Vegas’ transformation to the world-class culinary destination it is today. Founder and Chairman of Blau & Associates, she recently debuted her first solo venture, Honey Salt, to widespread acclaim. Blau is also a trustee at the Culinary Institute of America and sits on the UNLV Dean’s Advisory Board. She will receive the Dom Pérignon Award of Excellence at UNLVino’s 39th annual Grand Tasting at Paris Las Vegas, which will feature an array of international wines, specialty beers and spirits, complemented with cuisine by a selection of the city’s favorite restaurants and the talented students of UNLV’s Hotel College. Tickets are $125 in advance; $150 at the door.
David Bart Executive Vice President Shaina Graham Special Events Manager Tim Freese Graphics Services
UNIVERSITY OF NEVADA, LAS VEGAS
Scott Sibella
Hospitality Executive and UNLV Alumnus BAR-b-q at the Keep Memory Alive Events Center at Cleveland Clinic Lou Ruvo Center for Brain Health Sun. April 21: 11 a.m.-2 p.m. A graduate of UNLV’s Hotel College, Scott Sibella is President and Chief Operating Officer of MGM Grand, overseeing all operations including “The Grand Renovation,” a massive, strategic revamp of the iconic resort. A 25-year veteran of the hospitality industry, Sibella will be honored at UNLVino’s first ever BAR-b-q at the Keep Memory Alive Events Center at Cleveland Clinic Lou Ruvo Center for Brain Health. This luxurious tasting event is all about the BAR, with a variety of high-end cuisines prepared by celebrity chefs Scott Conant, Angelo Sosa and Gustav Mauler, elevated by Southern Wine & Spirits of Nevada’s internationally recognized Master Mixologist Francesco Lafranconi’s craft-cocktail creations. Tickets are $100 in advance; $125 at the door.
To learn more about the Dom Pérignon Award of Excellence honorees and the 39th annual UNLVino’s four extravagant events, visit UNLVino.com. Tickets are on sale at UNLVTickets.com, including a $350 Wine Lover’s “Passport” Package, featuring admission to all four tastings, a savings of more than $100.
Donald D. Snyder Dean, William F. Harrah College of Hotel Administration Patrick J. Moreo, Ed.D, CHA Professor and Associate Dean for Academics and Operations, William F. Harrah College of Hotel Administration Mohsen Azizsoltani, MS, MEA, CHE UNLV Event Director, Instructor FAB 372 UNLVino Management
Jean Hertzman, Ph.D., CCE Associate Professor and Assistant Dean of Operations, Instructor FAB 372 UNLVino Management David Blake Auction and Raffle Coordinator Chef Mark Sandoval Culinary Coordinator
UNLV Student Managers Ryan Kirk Bautista Dustin Bellis Kenneth Benson Fernando Camargo Adrien Camposano Ken Chen Jacqueline Crowther Firas El Nasrani Seth Gallagher Michele Galloway Jessica Gordon Jason Koontz Jennifer Lee
Xilin Liu Guhong Mai Danielle Meath Charra Montenegro Paige Nahangi Lance Pearson Victoria Pindrik Malek Sadri Scott Sherman Jason Su Cheyenne Vallette Brenda Varney Grace Xu
About UNLVino UNLVino was cofounded in 1974 by the William F. Harrah College of Hotel Administration and Southern Wine & Spirits of Nevada, the two organizations which continue to sponsor it today. In its 38 years, UNLVino has raised millions
of dollars for the scholarship program, which has aided UNLV students who have pursued careers in the hospitality industry around the world. UNLVino is differentiated through unparalleled, hands-on student experiences at all
levels of event planning, execution and promotion, as well as the impactful funds raised each year – all testaments to the celebratory weekend’s broader purpose – scholarship.
For more information, visit UNLVino.com or call 877.413.VINO; tickets are available at UNLVTickets.com. www.lvfnb.com
April 2013 I The Las Vegas Food & Beverage Professional 17
Las Vegas Cocktail Classic
Photos by Ben Brown
ACF Chefs Culinary Challenge
Photos by Chef Joey Campos
Wirtz Beverage Tombstone Cocktail Clubhouse
Photos by Ben Brown
www.lvfnb.com
April 2013 I The Las Vegas Food & Beverage Professional 19
By Kim Trevino
Herbs Galore: Cooking up a Storm at Springs Cafe
The fresh thyme oil followed, which used the same process as the rosemary. Once the process was complete, the thyme oil became my favorite. The taste was completely different and to describe it in words is actually quite difficult. One important factor to note when making fresh herb oils, is that they have a shelf life of about 12 months, but you can freeze if you choose to do so. The basil oil was the last to create and the only significant difference in making this oil from the others is that you cannot dry the basil out in the oven or completely as well. The basil oil was another hit and all I wanted after trying all the oils, was more bread and oil. Once the oil making process was over, the food making began. First up was the white bean ragout, which was definitely my favorite of all. In order to create this simple, yet magnificent dish, you have to soak the beans in cold water for 24 hours overnight. When the beans are ready for use, you can begin the recipe by adding onions, garlic, tomatoes, basil and mint into the mixture. The ragout turned out amazing and it hit every taste bud marvelously well. The wilted spinach and preserved lemon was up next and because I had never heard of preserved lemons before, I was excited. To preserve a lemon, you must take a whole lemon and wash it off completely, place it in a container, filling it to the top with water and covering it tightly to be placed in a refrigerator. Once the lemons are preserved, the cooking can begin. After you saute the spinach with shallots and garlic, you can then add the preserved lemon. The taste was really fresh and had a cooling sensation even though the dish was hot. As the class wound down, the last creation of the day soon commenced. The saying goes that you always save the best for last and there is no denying that the herb-crusted pork loin was simply the best. A food processor helps to blend all the herbs together and searing the pork loin helps to seal in all the juices and keeps the meat nice and tender. One interesting concept about creating this dish is that bacon fat was used to give the pork loin an added taste. And it was that taste that made this creation stand out from the rest. From the tenderness to the juices that poured out as you cut into the loin, this dish was perfect. If you are interested in attending a class, you can register at springspreserve.org. Classes are held every third Saturday of the month and cost anywhere from $30-$40 per class.
20 The Las Vegas Food & Beverage Professional I April 2013
Photos by Kim Trevino
When I think of herbs, the word delicious does not instantly come to mind. However, on a bright sunny day in February, I was able to experience a cooking class dedicated solely to herbs that ultimately changed my mind. Located at the Springs Cafe at Springs Preserve, about 45 patrons waited anxiously for the arrival of Corporate Executive Chef Patrick Simon. Simon, who has been working in the food and beverage industry for more than 25 years, was joined by fellow chefs Jon Stokes and Fred Patterson, both of whom work closely in the culinary division for Springs Preserve. The first herb-infused oil Chef Simon introduced the class to was fresh rosemary. In order to properly make the oil, you have to use a stockpot and bring the fresh rosemary to a boil. There is a 50/50 exchange of ice and water mixed together with the rosemary that allows the oil to take its shape. In order for the rosemary to become an oil, the rosemary has to be dried out, which you can do in an oven for about five minutes at 500 degrees. With 90 percent olive oil and ten percent canola oil, you blend the two oils with the rosemary at a low temperature. You then add a cheese cloth into the blender in order to take out all of the sediments in the mixture. Once this process is complete, the oil is ready for use and poured into glass bottles. With the blending process complete, the tasting portion of the class soon followed. As soon as I dipped my bread into the fresh rosemary oil, I could instantly taste the freshness of the rosemary and the true difference between homemade oil and oil bought at the markets. It was splendid and the smell was just as beautiful.
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.
www.lvfnb.com
American Heart Association May 9th, Charity Event at Hash House a Go Go
Chef Anthony Vidal, Corporate Executive Chef of Hash House a Go Go, sat down with me at the Sahara location to talk about the event being held for American Heart Association on May 9, as well as how he became such a success. First of all, Chef Anthony is Puerto Rican and very grateful for his life. Diabetes (which he has) and heart disease run in his family and many members have passed from these diseases. As a child in New York, his father was not in the picture, raised by a single mom that had to work many hours, leaving him to fend for himself. He started cooking as a child by himself so he could eat. He quoted, “Being in the ghetto helped me with confidence.” He told me of his love for baseball, a Yankees fan, which of course is my Red Sox rivalry. But we still got along and no fighting! I had asked him if he had a mentor growing up; “Life,” was his answer. He has three kids and they are all under 12, and are already having the same passion for cooking like their dad. He said he will never forget where he came from and appreciate what life has given him. Teaching kids to have goals is important to him. He will have high school students in a culinary program come and do a competition
By Chandra Paige 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.
with a time limit resembling Food Network Channel’s show Chopped.
He feels honored to be this year’s Honorary American Heart Association Chef. Most restaurants that do charity usually donate 10% As most of us know, Hash House is known for or less; he is donating 25% of the profits to huge portions, but what most of us don’t know AHA, which is a huge and generous amount to is there is a skinny menu for those that still want give. Last year he raised $35,000, this year his to eat the delicious food but are watching their goal is to make it $50,000 + for charities. There weight. He gets most of his food from the local will be local celebrities coming to join Anthony farmers markets, believes in using sustainable to support this cause as well. Be sure to come ingredients, taking classics and twisting it to a hungry and thirsty as they make excellent drinks modern gourmet version. as well!
May 9th Charity Event at Hash House a Go Go M Resort - 12300 Las Vegas Blvd. South
American Heart Association is holding this event to bring awareness of National Stroke month in May. As many people have mini strokes and may not even be aware of it, a major stroke is hard to recover from, or fatal. AHA is currently seeking more chefs with big hearts to get involved in the future project for Flavors of the Heart in September of 2013. Contact Annarella Jordan of the American Heart Association if interested or have any questions. annarella.jordan@heart.org
6pm-10pm
702.499.7875
Dom Pérignon Rose Launch in USA Presented by Southern Wine & Spirits Why Join JCCNV?
Japanese Chamber of Commerce of Nevada works in conjunction with local citizens, businesses, educational and governmental partners to support a vibrant international business environment, and to improve and nurture business relations between Nevada and Japan. You are welcome to attend our many exciting events, and you are encouraged to bring lots of business cards!! We also welcome you to join a committee, check our website, and support your fellow JCCNV members. Please contact us via e-mail, info@ jccnevada.com if you have any questions or comments. Photos courtesy Dom Pérignon
Annual Membership Fee
www.lvfnb.com
Individual Membership Fee - $20 Corporate Membership Fee - $200 (includes 5 membership cards) www.jccnevada.com info@jccnevada.com (702) 428-0555
(We speak in English and in Japanese!)
April 2013 I The Las Vegas Food & Beverage Professional 21
By Michael Oshman
GRA’s Comprehensive Green Products Guide GRAGreenGuide.com
Michael Oshman is the founder and executive director of the Green Restaurant Association (GRA), a national non-profit organization formed in 1990 to create environmental sustainability in the foodservice industry.
For the second year in a row, the Green Restaurant Association has created a comprehensive green products guide (GRAGreenGuide. com) for the New York Restaurant Show, which took place, March 3-5, 2013. With so many products claiming to be green, it is so important for restaurants to be able to trust which products truly are better for the environment. The green products guide was published within the actual tradeshow book, which numbered almost 20,000. Each product is accompanied by the environmental standard it meets and the GreenPoints™ it will help restaurants earn towards becoming an environmentally sustainable restaurant. For the first time this year, The Green Restaurant
Another highlight from the show was an all star
Association included an education section
panel that included:
within the guide that explains the environmental benefits of the various products. Here are some of the educational highlights from the Guide: Over 3000 tons of plastic containers are thrown away each year. Reduce waste by eliminating bottled water from your menu. There are many turnkey water filtration systems on the market
• Bart Potenza, Founder Candle Café • David Mancini, Managing Director Le Bernardin • Marcus Guiliano, Chef/Owner Aroma Thyme • Michael Obrien, Regional Director -
that will produce still or sparkling water in glass
Foodservices Museum of Natural History
bottles and you could still charge to create
• Michael Oshman, Chief Executive Officer
revenue.
and Founder Green Restaurant Association
Natura, Nordaq and Vivreau are then listed as
Each restaurateur shared their experience
practical solutions for restaurants to serve water
of greening their restaurant and the impact
without the burden of throwing bottles away.
of their being a Certified Green Restaurant®
Postconsumer recycled material: the material
on their clients and staff. One amazing quote
that has served its intended use instead of being
that came from one of the panelists was their
disposed of is reprocessed in a different product.
documentation of saving 50% of their water use.
For example, 100% post consumer recycled office paper comes in the office paper that you might’ve recycled a few months ago.
The New York Show continues to lead the way in providing their attendees with real, verified, environmental solutions that participants can
SCA Tissues Xpressnap Café Dispenser Napkins
take back to their restaurants to implement. The
were featured in the guide to highlight their
GRAGreenGuide.com will remain online for a
role as a solution to overflowing landfills and
couple months after the show as a public service
deforestation.
to the restaurant community.
22 The Las Vegas Food & Beverage Professional I April 2013
About the Green Restaurant Association 2013 marks the 23nd 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
Photo courtsey Dos Caminos
Dos Caminos Reopens in Summerlin
Dos Caminos has opened on the west side, in the space formerly occupied by Agave. Under new ownership and management, the fabulous dishes it served in The Palazzo are back again. With an all new atmosphere, more outdoor access, and lots of bar area, you will notice the calm feeling of this new local hotspot. Featuring an outside
patio, Mexican fire-pits, lots of seating, and the warm atmosphere, this easy to get to location in the heart of Summerlin was packed every night on the opening week. Inside the restaurant is lit with lots of open lanterns and candles. Open from 4-11 during the week, and till midnight on Friday and Saturday, you must come out and try some of the solid dishes that will warm you up and fulfill that taste for true Mexicana. Manager Mauricio Rodriguez says weekend brunch will be served from 10-3, with a sunset menu from 3-4. The enchiladas and quesadillas are large and varied in sweet and sour flavors. There is numerous street food to pick from, including street corn, mac n’ chorizo, skillet corn bread and sauteed sweet plantains. Try the roasted plantain empanadas, with cotija cheese, black
By Shelley Stepanek
beans and chipotle aioli, or chicken chorizo nachos, sure to please with a baked creamy nacho, and spicy chicken chorizo, pinto beans, guacamole, pico de gallo and crema mexicana. With specialty cocktails like a Cosmo Del Diablo, with three chile infused svedka citron, pineapple and passion fruit, or their famous mojitos, it all goes well with the highly varied menu. Sangria pitchers can be had for $19, enough for four. There are plenty of tequilas, and a multitude of specialty drinks, so sit right down at the bar and order up. Happy hour has ½ priced appetizers, with $1 frozen margaritas and El Camino. Big enough for parties of any size up to 350. Locations in New York City, Atlantic City and Florida.
DOS CAMINO • 10820 West Charleston Blvd. Las Vegas, NV 89135 • Call for reservations at 702-462-8800. Dos Caminos is open seven days a week, serving dinner from 4 p.m. – 11 p.m. Monday through Thursday and until midnight Friday and Saturday. On Saturday and Sunday the restaurant serves brunch from 10 a.m. – 3 p.m. and a small selection of favorites on the sunset menu from 3 p.m. – 4 p.m. before dinner becomes available. A happy hour menu is featured at the bar Sunday – Friday from 4 p.m. – 6 p.m. and 10 p.m to closing.
Dos Caminos Opens in Summerlin and Brings the Popular Mexican Destination Back to Las Vegas They’re back! New York based Dos Caminos has opened at its new location on Charleston Boulevard in Summerlin’s Canyon Pointe Plaza. The popular Mexican eatery is once again bringing its famed guacamole and tequila list back to Las Vegas.
By Elaine & Scott Harris
Corporate Executive Chef Ivy Stark, author of Dos Caminos Mexican Street Food, oversees the menu for Las Vegas, as she does with the four locations in New York City and the outposts in Atlantic City, New Jersey and Ft. Lauderdale, Florida, while Executive Chef Reed Osterholt will be at the helm in the Las Vegas kitchen.
Of course the critically acclaimed made-toorder guacamole is a must for any dish you may enjoy. Dos Caminos locations utilize 500,000 avocados a year and serve 1000 orders daily. This mouthwatering dish is served with a trio of salsas and warm corn tortilla chips and can be ordered in the traditional style, or in versions 24 The Las Vegas Food & Beverage Professional I April 2013
Photos by Scott Harris
The Dos Caminos menu features classic Mexican staples of guacamole, empanadas and tacos, along with signature dishes including the Rib Eye Steak Alambre with applewood smoked bacon, cipollini onions, poblano chiles, arroz con crema and chimichurri sauce; or the Jumbo Sea Scallops with coconut jasmine rice, jicama, grilled pineapple and passion fruit cascabel mojo. The menu also highlights brunch offerings as Chilaquiles Verdes, baked tortilla chips casserole, sunny side-up eggs, chihuahua cheese, tomatillo salsa and even Mexican French Toast.
including Jumbo Lump Crab-Chipotle, Mango, Papaya-Habanero or with Bacon, Chicharron and Picked Jalapeno. The cocktail menu transports us “south of the border” with imaginative margaritas and sangria as well as an expansive hand-selected tequila menu featuring the best Mexico has to offer, which can be sampled in flights or one-by-one. Specialty cocktails include seasonal organic margaritas such as the Blue Pomegranate or the Frozen Prickly Pear Margarita. www.lvfnb.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
Samaroli’s Art of Whisky Italy has produced some of the most famous and recognizable names in many an industry: as Ferrari is to the automotive industry and Bernini to sculpting, as Gaya to wine and Bocelli to opera so is Samaroli to Whisky. Since 1968 Silvano S. Samaroli’s dedication, style, palate, flavor profiles, intensity, attention to detail, patience, class and precision are unsurpassed in the industry. Samaroli’s ability to detect the proper age, intimate knowledge of the exact proof and understanding of the essence of the specific spirit and what it needs to be at its best separates him from all other independent bottlers and blenders. This Italian whisky merchant is so esteemed in Scotland that he gets first look at barrels from distilleries no other bottler gets any look at due to his unyielding determination to have the distillate reach its apex at the time of bottling. The pride and grace with which Samaroli carries himself is to be marveled at and emulated. Making the whisky speak to the ultimate consumer is not just a goal, but more of an addiction. Unwavering,
unrelenting, unyielding standards are what make Samaroli’s bottlings the most sought after in the world. Silvano Samaroli is now 70 years old and recently sold the business to a group headed by his heir apparent and de facto apprentice Antonio Bleve. Just as Silvano fastidiously went through all the steps in his process, he now teaches Antonio the methods and standards so his unique work will carry on. I recently met with Antonio and tasted through about a dozen of the most remarkable spirits to every touch my lips. To listen to Antonio as the clear extension of Samaroli harkened me back to Plato passing the torch to Aristotle. That turned out fairly well now didn’t it? This passing of the torch feels seamless and bodes well for the future of the Samaroli brand and more importantly for consumers of the Samaroli Whiskies! Thankfully, these whiskies will again be available in Nevada shortly. These are great products and greatness costs money. Expect to pay for the least expensive Samaroli Whisky about $50 a dram and a few hundred for a bottle. All the Samaroli line is exclusive and never mass produced. These are collectable from day one of their release. Currently the only extant bottles are at The Whisky Attic. My sources tell me Southern Wine and Spirits will be bringing them back in shortly. When they do, buy them immediately, for both you and your customers will never forget this Spirit of Spirits. To our next dram together!
International Pizza Expo
Photos by Juanita Aiello & Bill Bokelmann
www.lvfnb.com
April 2013 I The Las Vegas Food & Beverage Professional 25
Epicurean Corner
By Lisa Podaca
UNLV Student Chefs Test Their Recipes in Preparation for UNLVino
A foodie at heart but a newbie in F & B, Lisa is currently reinventing herself to succeed in the hospitality industry. She is on the fast-track second degree program at UNLV majoring in Hospitality Administration after her architecture career was brought down by the recent recession. She’s not one to wait around for things to happen. She makes them happen!
It’s springtime in Las Vegas but it sure feels like summer already. And adding more to the heat is the revved up preparation for the 39th Annual UNLVino to be held April 18-21. The four-day event will be held in four locations and the UNLVino Management student chefs began recipe testing on March 14 at the Boyd Dining Room. The event is presented in cooperation with Southern Wine and Spirits and Boar’s Head Premium Deli Meat and Cheeses who also sponsors the main event in April.
and Havarti Sub, Baked 3 Pepper Colby Jack and Olive Balls, The Supreme Hoagie, Pepper Seasoned Roast Beef Pinwheels, Chicken, Leek and Roasted Pepper Pizza and Salami and Artichoke Flatbreads.
Several stations were set up for different food groups. One station contained cheese variety and combination with crudité, deli meats and fruits. The appetizer station had Marinated Grilled Vegetables, Asparagus with Prosciutto, Olive Tapenade, Crostinis, Caprese Skewers and Tomato Basil Bruschetta.
In the mix were Stuffed Mushrooms with Salami and Stuffed Mushrooms with Bacon, Torte Pick, Greek Salad Pick, Ham and Cheese Pick, Watermelon Bite and Grinder Bite rounding out the tested recipes. Chef Jean Hertzman confirmed that the majority of the dishes tested today will be served at the event. UNLVino will also have a Mediterranean station, but those recipes had been sampled the Saturday before at the Cultural Diversity class. The testing was successful to point out some minor adjustments to the menu and the recipes in terms of taste and presentation. This will ensure that everything they serve at the event will be a hit.
The shellfish/seafood station contained the Shrimp Cocktail, Crab Salad in lettuce cups, Ceviche (spoon shooters) made by Epicurean Society’s Adrien Camposano and Smoked Salmon Canapé. Adrien also made the savory hot Beef Satays on cucumber salads at the Asian Station that were a bit too spicy for some, but just perfect for me. The majority suggested that he go easy on the siracha sauce for the main event.
The sandwich station was dominated by Boar’s Head Sandwiches, Chipotle Chicken
We all helped ourselves to the sumptuous dishes as Southern Wine and Spirits gave a presentation where we sampled four types of wine from their fine collection, with a crash course on each one of them. They presented us with JUSTIN Vineyards 2009 Cabernet Sauvignon, Jean-Luc Colombo 2010, Forman Chardonnay Napa 2009 and Isabel 2011 Sauvignon Blanc. All went well with the appropriate pairing. At the end of the presentation, they gave away bottle openers and a bottle of each wine presented to those who did well in the Q & A portion of the presentation.
26 The Las Vegas Food & Beverage Professional I April 2013
Photos by Lisa Podaca
Michelle Galloway, another Epicurean fellow, prepared Pulled Pork Sliders and Crab Cakes with chipotle remoulade for the slider station. She was also responsible for that succulent Bang Bang Shrimp at the Asian station. The other student chefs completed this station with their Potstickers, Egg Rolls and Calamari Salad.
Our club president Lance Pearson prepared several delectable dishes for sampling. There was the Southwestern Tuna Tartare Cup, Pork Belly BLT, Southwestern Shrimp and Wine Lover’s Canape.
www.lvfnb.com
p ro t ect aga i n st the u nex p e c te d “With Stem Locks, we have saved hundreds of dollars per month on breakage; spilled drinks accompanied by customer dry-cleaning; and complimentary dishes.” — David Whitestine, Olde Port Inn, Avila Beach, CA
“BeSt neW restaurant and bar PrODuCt Of 2012.” — Leonard Cohen, Ciopinot, San Luis Obispo, CA
trADe: SySco · www.SupplieSonTheFly.com COnSumerS: inSTawareS · www.inSTawareS.com vISIt: www.STemlockS.com YOu tuBe: Tinyurl.com/STemlockSVideo
By Mark Kelnhofer, MBA
Increasing the Accuracy of Recipe Costing A fairly accurate assessment of current restaurant and catering operations today do not have accurate recipes costs. Recipe costs are the foundation of much more strategic functions such as the menu engineering process and theoretical benchmarking. The recipe is the base for many other aspects of the business, and is all too often something not given enough attention. Too often recipes generally are written in cookbook terms and not manufacturing terms. There are several concepts to assist in obtaining accurate costs. The first is to understand what it means to treat recipes like manufacturers. The basic rule states that anytime a product or production item changes form, no matter how simple it may seem, the costs should be accounted for. As an example, let’s take fresh basil. When purchasing fresh basil from your local produce company, it comes packaged usually by the pound. The basil is still on its stems when it is received by the restaurant. In order to make the basil usable, all the basil leaves need to be picked off. If we paid $7.50 a pound and did not account for the loss properly, we would have used the incorrect cost $0.469 an ounce on our recipes. The reality is that not everything is useable. In the example we used, it was determined that only 11 ounces were useable resulting in a new cost of $0.682 per ounce. In addition to accounting for proper yields, the second piece of recipe costing is taking a recipe written by a culinary professional and converting it to proper weights and measures. As an example, many recipes will call out for a spoodle, tablespoon or teaspoon of an ingredient. Utilizing these utensils ensures portion control and proper execution. However, for recipe costing, we
Mark Kelnhofer is the President and CEO of Return On Ingredients LLC and has over 20 years in management accounting experience including ten years in restaurant industry. He is an international speaker on recipe costing and menu engineering. He can be reached at (614) 558-2239 and Mark@ReturnOnIngredients.com.
need to account for the associated weights. For example, a one ounce spoodle of feta cheese is not going to be an ounce for costing. Up to this point we have discussed only ingredient costs and their change in the process. We have not mentioned as of yet the two other factors of cost: labor and overhead. Many industries have been in the practice of costing out their products to include prime and total cost. Why is it then the restaurant industry doesn’t indentify these costs? It becomes an incredible tool once we have added these two cost components to the recipe cost. With this information we are now able to determine make-buy decisions with accuracy and to engineer our pricing to drive proper profitability. A time motion study is what is required to determine proper labor and overhead costs. With time motion studies we are able to determine a proper labor standard in time to produce the recipe. Multiple tests should be conducted with
the personnel that are actually responsible to execute the recipes. Once the time standard has been established we can then multiply that against both a labor rate and overhead rate per hour to come up with our total costs. Labor rates should include more than just the base rate, but also all the other benefits and fringes that are paid to employ and retain that employee. Examples include unemployment insurance, payroll taxes, health insurance, and 401(k) contributions. Overhead rates are determined through the budgeting process (predetermined) where all the other expenses, other than direct ingredients, direct labor and fringes, are then taken in account against the total amount of prep production hours to develop an hourly rate. With this, now we can assign proper costs to labor and overhead which is typically the missing component that most operators do not have. Labor rates are typically by market and overhead rates need to be specific by store location. Accurate recipe costs become the base of many other things such as menu engineering, obtaining theoretical costs and commodity price impacts. Without determining accurate costs, the operation cannot possibly plan properly for success. A good combination of passion and emotion for art combined with the numbers of business. Although pursuing a higher level of accuracy may take some initial work and investment of time, it is energy and money well spent in the end. It will surely assist in improving the profitability of the restaurant operation.
Photos by Chef Joey Campos
ACF Chefs Las Vegas - March Meeting Hosted by the Gold Coast
28 The Las Vegas Food & Beverage Professional I April 2013
www.lvfnb.com
Nightclub & Bar Convention & Tradeshow
Photos by Bill Bokelmann & Juanita Aiello
Sam Adams Beer Dinner Hosted by Lagasse’s Stadium’s Executive Chef Scott Pajak
Photos by Juanita Aiello
Bob’s Beer! Sierra Nevada’s 25th Anniversary Double Pale Ale Release Party at Aces & Ales Photos by Juanita Aiello
www.lvfnb.com
April 2013 I The Las Vegas Food & Beverage Professional 29
CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS Al Dentes’ Provisions is a wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants in Las Vegas and surrounding areas. Al Dentes’ Provisions is owned and operated by a former chef with over 20 years of experience. Wherever he worked around the country he was never satisfied with the dried spices available to him so he started his own company where we control all aspects of purchasing, packing and distribution. We pack our spices to be sold and distributed not warehoused for years. We believe this enables us to provide the finest and freshest product available to the foodservice industry. We take great pride in our company, our commitment to customer service and in the products we sell:
• Custom packed Herbs and Spices • Custom Spice Blends • Private labeling
Check us out online!
Website: www.aldentes.com Online Retail Store: www.cookinginlasvegas.com
Coming Soon
S, N V
GA
PURVEYO RO F
“G
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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
NS
retail store
AL
THE SPICE OUTLET LA
S
AD INDEX Aces & Ales www.acesandales.com 702-436-7600
page 5
ACF Chefs Las Vegas Annual Golf Tournament www.acfchefslasvegas.org 702-434-9000 ext. 1
page 15
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 30
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 24
BJ’s Restaurant & Brewhouse www.bjsrestaurants.com 702-851-8050
page 8
Designated Drivers, Inc. Las Vegas www.designateddriversinc.com 702-456-7433(RIDE)
page 6
Events
APRIL
April 6 Wine Walk Lake Las Vegas www.winewalklv.com April 12-15 ACF Western Regional Convention Idaho acfchefs.org/Content/NavigationMenu2/ Events/Regional/Western/default.htm April 13 Peace-Love & Hoppy-Ness Beer Fest Big Dog’s Brewery N Rancho www.bigdogsbrews.com April 18 UNLVino Bubble-Licious Lou Ruvo Center www.unlvino.com April 19 UNLVino Sake Fever The Mirage Pools www.unlvino.com April 20 UNLVino Grand Tasting Bally’s www.unlvino.com April 20 Chefs For Kids Caesars Palace www.acfchefslasvegas.org April 21 UNLVino BAR-BQ Cleaveland Clinic Lou Rivo Center www.unlvino.com
www.lvfnb.com
Green Restaurant Association page 23 www.dinegreen.com 617-737-3344 JCCNV www.jccnevada.com 702-428-0555
page 21
Las Vegas Dining Tours www.lvfnb.com/diningtours 702-812-0346
page 2
Lee’s Beer & Tequila Experience leesliquorlv.com 702-451-0100
page 5
Rock n Roll Wines www.rockandrollwine.com 702-240-3066
page 31
Stem Locks www.stemlocks.com
page 27
Three Square www.threesquare.org 702-644-3663
page 18
UNLVino www.unlivino.com 877-413-8466
page 32
April 27 Wine Walk Town Square www.winewalklv.com April 27 3rd Annual Great Vegas Festival of Beer Sunset Park http://greatvegasbeer.com/ April 27 Wine Spectator’s Grand Tour Mirage winespectator.com/micro/show/id/ grandtour-intro April 28-30 WSWA Orlando, FL www.wswa.org April 29 2nd Annual Island Sushi & Hawaiian Grill Golf Tournment Badlands & Silverstone Country Clubs CONTACT: Terence Fong fong.terence@ yahoo.com April 29-May 1 Travel Trade Show The Venetian www.lvtravelshow.com April 30 ACF Chefs Las Vegas-April Dinner/Meeting SW Gas Corp. Outdoor Living Center www.acfchefslasvegas.org To see more events, visit www.lvfnb.com/ calendar.htm Don’t See Your Event Listed Here? Email Your F&B Events to Info@lvfnb.com.
April 2013 I The Las Vegas Food & Beverage Professional 31