April 2014 Issue

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Southern Wine & Spirits of Nevada Best Mixologists in Las Vegas Prepare for 40th UNLVINO

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Issue 4 Volume 14

April 2014

CONTENTS

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FEATURES

Cover OUR

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COVER FEATURE FOR THIS APRIL ISSUE IS SOUTHERN WINE & SPIRITS OF NEVADA’S MIXOLOGY TEAM headed by the very talented Master Mixologist Francesco Lafranconi and includes Master Mixologists Leann Kruger and J. R. Starkus with Mixologist Jair Bustillos.

Join us as we take a closer look at each of these exceptional mixologists who help change the way we drink and our perceptions of what we drink. Additionally, you will be able see, meet and try their concoctions at most of the upcoming UNLVino events including “Sip & Savor at Spago,” with full details inside this issue. cover and inside photos by Joe Fogarty full story on page 16 LVFNB’S EDITORIAL DIRECTOR BOB BARNES gives us an updated look into what’s happening on the brew scene and posts the upcoming beer events for April, proving that what Bob says is true, “As always, great beer happens in Vegas!” and he should know…

CHEF TALK WITH CHEF ALLEN ASCH traces the history of the UMAMI taste and gives us a better insight to where we can find it. This is near and dear to my heart since I was introduced to Umami in the early 70s as a student at the University of Tokyo and over the years have seen its expansion and awareness throughout the professional culinary community.

Back Cover A REMINDER TO SECURE YOUR TICKETS TO ALL THE UNLVINO

EVENTS IN APRIL, many of which will sell out quickly.

Every year we look forward to UNLVino and its great food & beverage events, and this year is no exception with even more professionals joining in to help raise funds for scholarships and deserving UNLV students. So enjoy yourself and feel good to “Take a Sip for Scholarship!”

Page 4 Hot Off the Grill!

Page 5 For the Love of the Craft Christina and Pamela Dylag Page 6 What’s Brewing?

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Page 7 PHOTOS: Back of House Brawl ACF Chefs Las Vegas February Meeting Page 8 ASK DOCTOR SAKE… Page9 Food For Thought: Check for These Smells to Tell If Your Wine Is Corked Page 10 Wine Talk Royal Tokaji Wine Company, Part 1 of 2 Page 11 Industry Nightlife in Vegas Page 12 What’s Cooking?

Sapori Ristorante

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Page 13 PHOTOS: Nightclub & Bar Convention & Tradeshow Catersource Conference & Tradeshow Page 14 Dining Out With the Harrises Page 15 Root to Plate by Ben Vaughn Page 16 COVER FEATURE Commemorate Forty Years of UNLVino April 9–12 Page 18 Brian Howard & Daniel Ontiveros Page 20 Chef Talk Umami Page 21 Sprinkles at the LINQ Hecho en Vegas Page 22 Brett’s Vegas View

Page 23 On the Edge with Al Mancini Epicurean Corner Page 24 PHOTOS: Wirtz Beverage - Cocktail Clubhouse A Spanish Voyage Zenshin Anniversary Page 26 HR Insights Harassment in the Workplace Page 27 Spring Brings New Life and With the Budding of Spring There Are New and Fabulous Restaurant Openings!

Page 28 Product Spotlight: Major Products PHOTOS: Natural Products Expo West International Pizza Expo Page 31 Events Advertiser Index

April 2014 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 2014 Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

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

MAYOR OSCAR GOODMAN WAS THE SURPRISE JUDGE AT THE CATERSOURCE SHOW’S “DICED” Cooking Competition during the Catersource Show here in Las Vegas.

Diced, a new cooking competition developed by Catersource, had six invited culinary teams of two chefs each battle it out in an exciting live mystery box competition. The competition was won by Las Vegas’s Buddy V’s team. Other judges included LVFNB’s Editorin-Chief Mike Fryer, assisted by the Mayor’s Showgirls!

THE NIGHTCLUB & BAR SHOW ONCE AGAIN HOSTED ITS ANNUAL “SHAKE IT UP!” MIXOLOGIST COMPETITION. Starting this year, the event was overseen by the USBGUnited States Bartenders’ Guild and included qualified contestants from around the country with a $5,000 first place prize money award. It’s always good to see and cover our fellow USBG local members here in Las Vegas.

Juanita Aiello Publisher & Creative Director juanita@lvfnb.com

Bob Barnes Editorial Director bob@lvfnb.com

Crystal Marie Brand Ambassador & Journalist crystal.marie@lvfnb.com

VIC VEGAS, ONE OF THE MOST TALENTED CHEFS WE KNOW HERE IN LAS VEGAS, was recently spotted at Gordon Biersch showing his array of tattoos including his most recent “CHOW DOWN” hand presentation. Vic not only owns and operates his very successful Vic’s Restaurant but is also the US Foods Las Vegas Corporate Executive Chef, as well as competing on a number of national food shows. Pictured here with visiting New York City fashion designer Diana Warner during the Las Vegas week of food & beverage shows!

Adam Rains Beverage Editor adam.rains@lvfnb.com

In the interview article on Nicole Brisson in the March issue the amount of time Carnevino beef is finished on corn and the reference to Nicole’s birthplace was incorrect. Carnevino beef is finished on corn for nine months. Nicole was born in Rensselaerville, NY. The Las Vegas Food & Beverage Professional corrects mistakes. Bring errors to our attention by emailing bob@lvfnb.com.

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

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Journalist & Photographer Joe Fogarty

Journalist ACF Chefs Correspondent Juanita Fryer

Journalist Brett’s Vegas View Jackie Brett

Journalist Shelley Stepanek

Journalist Food for Thought Les Kincaid

Journalists Scott & Elaine Harris

Journalist Mixology-ology Mitchell Wilburn

Journalist Ben Vaughn

Journalist LeAnne Notabartolo

Journalist Ask Dr. Sake K. Mike Masuyama Ph.D.

Journalist Rebecca Rajkowski

Journalist Chef Talk Allen Asch

Journalist On the Edge With Al Mancini Al Mancini

Journalist Ryan Wieczorek

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

Journalist Epicurean Corner Victoria Pindrik

Journalist Mark Kelnhofer

Photographer Bill Bokelmann

Photographer Joe Urcioli

Photographer Danette Chappell

Photographer Rose Powell-Carver

4 The Las Vegas Food & Beverage Professional I April 2014

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For the Love of the Craft Christina and Pamela Dylag

By Adam Rains Adam has a passion for food, wine & spirits.

He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is “fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes. www.lasvegascocktailweekly.com

Photo by Adam Rains

Christina and Pamela Dylag have helped change our city. Velveteen Rabbit is a perfect example of where Vegas is going. Whether they have created it, or are merely just a part of it, they seem to be riding the crest of a wave of mixological fervor and style. Velveteen Rabbit is on the tip of everyone’s tongues and they have arguably one of the coolest bars in the city. What they have created is bold yet restrained, beautiful and stylish, and most importantly, 100% real. A Victorian vision in a punk-rock dream, the sisters have bestowed upon us a true gift that comes to life in a once forgotten part of the city. It is like an untouched nature preserve dedicated to our craft and is unspoiled by the myriads of corpo-beverage programs. Yes, they truly have done something special. I sat down with Christina and Pamela to discuss Murder & Mezcal, Passion & Spring, and the Velveteen Rabbit.

You guys have one of the coolest cocktail bars in a cool cocktail city. How do you feel about that?

Pamela: Yes, it’s great. Before we opened we were a little apprehensive. We didn’t know if our theme or concept would be well-received. We’re so fortunate to have people who appreciate what we’re doing. That’s so rewarding for us.

Christina: Yes, especially because it’s such a reflection of ourselves. We did everything as DIY as possible because we’re working on a really small budget. We try to utilize all the resources, so all of the art you see is made by local artists. I feel like it’s really a communal space with different people that we’ve met throughout our time in Las Vegas. Yes, it’s really rewarding.

How do you balance passion and “the numbers”?

Pamela: Right. It can be tough! I think this whole year it’s been a work-in-progress. We’re starting to now figure it out. You have to be creative. Our menu really reflects that; we do as many in-house ingredients as possible. That’s definitely something we have to really consider, because we want to put out a great product for a good price.

Christina: We’ll do infusions with our “well” liquors. We can keep the price point a little bit lower that way. Yes, we can’t charge Strip prices, and we don’t want to either. We’re trying to balance it out that way.

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How do you balance out not wanting to kill each other as sisters?

Pamela: For the most part, we really enjoy working together. I think in the beginning, when we were working 16-hour days every day, we were losing our sanity. Now we can definitely step away a little bit more, because we have systems in place. That’s really important!

Christina: We work really well together. A lot of the time if she approaches me or I approach her with a question or, “What’s our plan of attack for this?” we set along an agreement pretty readily. We have the same vision in a lot of respects. It helps tremendously.

Nectaly Mendoza paid you a great compliment. He called you both“rock stars”!

Before even mentioning the cocktails, he said you treated him well and you treat people in general, like family. Which leads me to my question: was that one of your main emphasis? Did you make it a point to put service first and leave out the pretense?

Pamela: I personally can’t stand a pretentious bartender. I don’t get it. I don’t understand why there’s that ego, because it’s an enjoyable experience. I feel like over the years, when I was learning about cocktails, I’ve come across those bartenders who feel like they know more than you and they let that be known. Then, you come across those bartenders who are very welcoming. Nectaly is a great example of that.

Those are who I’m attracted to, because they want to share their knowledge and they want you to enjoy their experience. We definitely made that a point when we were opening.

Christina: For sure. It turns people off entirely.

At the end of the day, it’s a cocktail! You’re trying to enjoy yourself.

Awesome! Tell me about the new spring menu.

Christina: I have really high hopes for this thing because I feel like every menu we wanted to improve and be more interesting. We’re doing infusions, of course, maybe home-made soda.

We’re going to keep it light, but there will be a Mezcal cocktail on there.

Pamela: Yes, I wish it was whole a Mezcal menu!

From where do you draw your inspiration?

You think of a song? Do you have a concept, or is it when someone says, “Make me something?”

Pamela: Absolutely! There’s definitely those moments where I’m put on the spot and that’s when I really deliver. There’ll be a busy Saturday and I have a regular who comes in.

You definitely have your regulars who want you to have a new cocktail every time they see you, which is really great, but sometimes can be challenging.

Christina: Yes, I’ll start working with a couple different flavors. What goes well with this?

I like doing foams and sodas and that sort of thing. I like getting wacky; like when doing a beer cocktail, I don’t want to just put beer in a cocktail. I want to do something interesting with it, like making hot foam. I did smoke beer reduction for another cocktail. Trying to get outside of the box a little bit, that’s what I like to do.

Pamela: I think that’s why people come here, because we can get wacky!

The Velveteen Rabbit’s new spring menu will be live this April. See ya’ll there! Salute!

April 2014 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

BREWING? Photos by Bill Bokelmann

BJ’s Beer Dinner Celebrates American IPAs

On March 10 the Henderson BJ’s Restaurant & Brewhouse had its usual packed house turnout for its beer dinner featuring American IPAs. BJ’s GM Jeff Vasquez and Senior Manager Daniel McCutchan were our hosts, along with Firestone Walker Rep Kenny Ichimaru and Sierra Nevada Rep Winston Wolf.

the IPA’s bitterness matched that found in the kale and brussels sprouts. At this point we had our first of three palate cleansers, Sam Adams Rebel Red, which Daniel informed us is the brewery’s first attempt at a West Coast IPA, hopped with Amarillo, Cascade, Centennial, Chinook and Simcoe. BJ’s HopStorm IPA/Pepperoni Extreme Flatbread Pizza was extreme in that it has three types of pepperoni: regular round, cubed spicy and julienne. Daniel explained that this beer is one of 10 that BJ’s carries year round and is hopped with six hops: Cascade, Columbus, Galena, Glacier, Palisade and Summit. Evidently our palates needed cleaning after that course, for we were next treated to another Oscar Blues gem, the G’Knight, a red IPA that was formerly called Gordon’s Ale. BJ’s Goliath Imperial Red Ale/Cherry Chipotle Glazed Salmon, Israeli Couscous and Jallelujah Asparagus is a dish new to BJ’s menu that hopefully will become a permanent addition. Our final palate cleanser was Firestone Double Jack IPA, which many revere as the ultimate IPA, as it’s complex and balanced sporting flavors of grapefruit and pine. Our finale was another new menu creation, Salted Caramel Pizookie with Stone Sublimely Self-Righteous Ale, a black, roasty IPA that to my taste was akin to enjoying a coffee with dessert. As always, Daniel ended the evening with class, bringing out his kitchen and serving staff to be recognized and applauded by the diners in attendance. The price for this feast was only $30. Mark your calendar for the next beer dinner, a British craft beer theme which is set for April 28-30 and May 5-7 (check with your favorite BJ’s for the exact date).

What’s Hoppening in April April 19 5th Annual Big Dog’s Peace, Love Hoppy-ness Draft House at Craig Rd. and Rancho Dr. 3-9 p.m bigdogsbrews.com/festivals April 26 Motley Brews 4th Annual Great Festival of Beer Fremont East 4 to 8 p.m greatvegasbeer.com April 30 The Pub @Monte Carlo monthly beer dinner featuring Hangar 24 Brewing montecarlo.com/BeerSeries

Photos courtesy CraftHaus

We were off and running with our warm up beer, Oscar Blues Dave’s Pale Ale. Daniel gave an overview of the brewery’s history, recognizing Oscar Blues as a craft beer pioneer, as it was the first to package craft beer in cans in 2002.

The first pairing was Samuel Smith India Ale/ Corn Fritters with Bacon Aioli. As this beer is from England, Daniel explained how the India Pale Ale style originated, with the Brits adding extra hops (a natural preservative) to help the beer survive the long trip around Africa when shipping beer to its troops in India in the late 18th century. Sierra Nevada Torpedo/Kale and Roasted Brussels Sprouts Salad was an example of similar flavors complementing each other, as

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

CraftHaus Brewery and the City of Henderson Create a More Modern Brewpub License

The brewery-in-planning CraftHaus Brewery has become the champion of modern brewpubs in Southern Nevada, specifically in Henderson. After consulting with Brewer’s Association Director Paul Gatza, Owners Dave and Wyndee Forrest managed to convince the City of Henderson to amend its brewpub licensing. The more modern and business-friendly amended tavern brewpub license now separates brewpubs into two sub categories: gaming and non-gaming. Prior to the amendment, there was only one tavern license for a brewery/taproom business model and it carried a $60,000 initiation fee. Now, the non-gaming brewpub license initiation fee is $10,000, which will apply to the non-gaming CraftHaus. (The new brewpub combo with gaming remains at $60,000.) The new permit provisions also now allow for a taproom or on-premise sales, which the previous rules did not. CraftHaus has been very visible in the news and social media and has been serving its beer at local beerfests for the past year and a half. After a successful Kickstarter

6 The Las Vegas Food & Beverage Professional I April 2014

CraftHaus Owners Wyndee and Dave Forrest

campaign, it is now close to opening, with a 10bbl system from Premier Stainless Systems on the way and is looking toward an opening date of late spring or early summer. CraftHaus will be the first brewpub to open in Henderson in more than 17 years. For more information on CraftHaus Brewery, visit crafthausbrewery.com.

On a related note, in March the City of Las Vegas also revised its brewery operating license fee, slashing it from $75,000 to a semi-annual fee of $500 or 1 percent of gross income, whichever is higher. This is great news for a nano-brewery that wants to just produce beer for its locals inhouse, and we should expect to see a surge in new breweries; the drawback is this structuring forces a brewery to pay increasing amounts if it scales up to larger production.

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

Back of House Brawl - March 22nd

At Tommy Rocker’s presented by Jolene Mannina

Photos by Jessica Iannotti

ACF Chefs Las Vegas March Meeting Hosted by Gold Coast Casino - March 25th www.acfchefslasvegas.org

Photos by Juanita Aiello

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April 2014 I The Las Vegas Food & Beverage Professional 7

By K. Mike Masuyama Ph.D.

ASK DOCTOR SAKE…

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.

Red Sake, White Sake? Sake is only Clear or Cloudy?

Sake is either transparent-clear or milky cloudy-white in market. The color of sake seems no subject to talk about like that of white or red wine. As a matter of course, the color of sake can be changed by adding naturalartificial colorants or fruit-veggies or herbspices. Here, however, I have a story to tell you of the naturally occurring color of sake.

First of all, milky, cloudy-white sake, so-called Nigori, contains some sediment or residue purposely added back to the filtered sake as mentioned in this column before. The amount of the addition changes the degree of cloudyness or white-ness. Let’s move beyond Nigori.

Dr. Sake, Please help!

My boyfriend received this saki as a gift 20 years ago. Is it still suitable for drinking? Also, now do we open this type of bottle?

Thanks, Julie I am afraid it is not drinkable because most sake is not made for lasting that long even in dark-cool location. Sake is usually not packed under pressure or vacuum to minimize oxidation by residual and head space air (oxygen). For your education, open it carefully and see it, but not recommended to drink it.

You may see a yellowish liquid smelling not like sake but left-over veggie soup. I think a cap is a regular screw type. Use a cap-jar closure opener if applicable. If you cannot open it, forget it and discard it after peeling off the label (if anyone sees the discarded bottle they may think an otherwise respectable sake brewery sold old sake). Alternately, you may keep it as an ornamental object, knowing the contents will never be consumable. Next time consume sake at the earliest and convenient time after receiving it.

Sake is clear or transparent usually. It can be, however, slightly yellowish or faint brown under some conditions. It is a result of oxidation or browning of substances derived from ingredients like rice, Koji and yeast. It is a natural process with many foods without any safety issue. In order to make very clear sake, brewers use highly polished rice without rice outer layer substances or go through active carbon filtration before packaging. Even with these measures, sake tends to get color by time, light or air in a bottle. Clear sake would discolor to yellowish in a prolonged storage.

Since most sake brewers do not replace air in an empty bottle with carbon dioxide like beer bottling, air (oxygen) exists in sake (dissolved) and head space (aerial) causing discoloration.

I saw good yellowish color of sake which was packed in a traditional gift package and unsold for more than 10 years in a Japanese grocery store in Menlo Park, CA. My hand crafted Doburoku (home-made sake) looks yellowish in a refrigerator. Occasionally I receive inquiries of old sake asking what to do with the one given or bought 10-20 years ago. My response is old sake tastes not right in addition to discoloration. It is no good even for cooking. Discard the content and save containers if in a Geisha girl figure ceramic container or fancy gift package. You can see such gift packages at a duty free shop in Narita Tokyo International Airport.

preservation-flavor partner (all kind of herbs used in the past), beer was subjected to the attack of light. Skunky (striped tail animal) odor would occur when beer is exposed to sunlight only in a couple of hours. A certain range of light wavelength reacts with a certain hop component generating this sun-struck odor. In order to minimize it, beer is packed in brown or green bottles. Miller or some beer uses hop extract unable to react to light stabilizing quality even in a clear bottle. Sake does not contain much light sensitive substances but becomes discolored by exposure to light over time. Accordingly storage of sake must be in a dark and cold place. I have a better ultimate solution; that is, drink sake without keeping it for too long, making you happy promptly so as with sake business people.

There is purposely aged sake in 5-10 years, which is called “Ko-shu” or simply aged sake. Its color is more brownish and taste is different from fresh or short aged sake. It looks and tastes like a traditional Chinese Huangjuu from Shaoxing. It seems not to be gaining popularity in Japan and may need more marketing-promotion efforts as well as product refinement. I prefer to take the Chinese one over the Japanese at this moment.

Now go back to the color of sake seriously.

Believe or not, there is sake in the color of red, more precisely yellowish red which reminds of carrot. It is not from rice but Koji. For ordinal clear sake, Koji of Aspergillus niger is used, whereas Monascas fungi for red sake. This Monascas Koji produces natural red pigment making sake reddish, a kind of carotenoid group. A red sake I tasted was a little bit astringent and characterized with Monascas flavor and slightly oily mouth-feel. I foresee a day when sake has different colors through the natural process diversifying joy of sake tasting straight or with food. It may be practically possible beyond the current sake rice and brewing technology.

Light also promotes discoloration, eventually making good sake undrinkable. It is more precisely with light of certain ranges of wavelength. A good example of the effect of Kanpai, Cheers, Salud, Cin Cin or Na Zdrowie light is with beer. After beer adopted hops as a with sake.

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FOOD FOR THOUGHT

By Les Kincaid

Check for These Smells to Tell If Your Wine Is Corked If you’ve ever had a wine that just didn’t smell or taste quite the way you expected, or a wine that just didn’t taste right, the problem may not be your palate. The wine could be “corked,” or tainted with a chemical compound that the wine maker never intended to get into the bottle called TCA. The wine is definitely safe to drink; it just may not taste how it’s supposed to. Here’s what to look for—or smell for—to help you determine if a wine is corked when it is opened.

TCA, or Trichloroanisole, is a natural byproduct from a common airborne fungus when it comes in contact with some kind of chlorinated chemical or compound. Sometimes that interaction takes place in the cork that goes into wine bottles, and if it does, TCA can—depending on its concentration—dramatically change the taste of a

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 or just obscure and overwhelm some of the subtle flavors that the winemaker intended you to enjoy.

How you can tell if a wine you’re just opened is corked.

Give the wine a good smell (hopefully you’re smelling your wine anyway), and if you smell your wine and you smell something that reminds you of damp cardboard, or a musty old sweater that you just pulled out of a vaguely damp basement, your wine may be corked. If you’re drinking in a restaurant, you can always let the waiter, or sommelier, know and they’ll usually bring you a glass from a fresh bottle. If it’s really bad and you’re drinking at home, it might be a good time to open a different bottle. You can return that

bottle to the retailer you bought it from (including the receipt) and they will gladly replace it.

Just be sure that you’re not claiming a bottle is corked just to get a free glass—or replacement bottle—of wine, and if you’re being served by a sommelier, let them know your suspicion and ask them if the wine is corked before you assert it. Are you able to identify a corked wine, or are you not paying that much attention to your glass? When in doubt simply ask your sommelier or server if they agree. You will not have to pay for a corked bottle of wine and the restaurant is not stuck with the cost of the bottle. Ultimately they get credit from the winery. So, when you are not sure …….ask.

No need to drink a corked wine when you know what and when to correct it.

Les Kincaid

Les Kincaid hosts his weekly Wines Du Jour Radio/Television show on Thursday evenings. To be an invited guest to a local upscale restaurant to discover wines and food paired together on this national syndicated show email les@leskincaid.com and ask to be added to the opt-in list. Each week invitations are sent with complete information for the following Thursday’s broadcast. The first to RSVP will have a seat, which are limited to the size of the venue. You are expected to arrive at the designated upscale restaurant at about 6:30 p.m. and the program is broadcast “LIVE” from 7 to 8 p.m.

There is a minimal cost of just $25.00 per person to help cover communication expenses. Each week a winery (from anywhere around the world) is featured and three of its varietals. The restaurant pairs some of its cuisine to taste with the wines, and the pairing and other information is discussed.

There is an invited guest from the winery (such as the owner, winemaker, sommelier or representative) to offer to the audience what they are all about.

The restaurant owner, chef or representative also discusses the restaurant and its cuisine, ambiance, etc. A FUN time is had by all. The program has been broadcast each Thursday for well over twelve years and the audience from around the world keeps getting bigger.

Aunt Leola’s Country Ham Salad 2 tbsp sweet butter 3/4 cup pecan pieces 1/4 cup packed light brown sugar 1/2 tsp Essence, recipe follows 1 cup diced unpeeled Granny Smith apples, tossed with lemon juice to prevent discoloration 2 tbsp balsamic vinegar 1 tbsp chopped shallots 1 tsp Kentucky bourbon

1/2 cup olive oil 2 tbsp sour cream 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 head Kentucky Bibb lettuce, separated into leaves, washed and spun dry 1 bunch watercress, stems removed, washed and spun dry 1 cup julienned baked Kentucky countrycured ham

6 ounces Kentucky Port Salut cheese, cubed Chopped chives, garnish Southern Spice Mixture Seasoning (Essence) 2 1/2 tbsp paprika 2 tbsp salt 2 tbsp garlic powder 1 tbsp black pepper 1 tbsp granulated onion 1 tbsp cayenne pepper 1 tbsp dried oregano 1 tbsp dried thyme

In a large skillet, melt the butter over medium-high heat. Add the pecans, and cook, stirring, until lightly toasted and fragrant, 3 minutes. Add the sugar and Essence, and cook, stirring, until the sugar is melted, 30 seconds.

Add the apples and cook until the sugar is caramelized and the apples are tender, about 3 minutes. Remove from the heat and transfer to a baking sheet lined with waxed paper or aluminum foil, and separate with a fork.

In a bowl, whisk together the vinegar, shallots, and bourbon. Add the oil, whisking, until smooth. Add the sour cream, salt, and pepper, and whisk until smooth. Adjust seasoning to taste.

In a large bowl, place the whole lettuce leaves, watercress, ham, and cheese.

Add about 1/2 cup of dressing and toss to coat. Divide among plates and top with the candied apples and pecans. Drizzle with dressing and top with freshly ground black pepper to taste. Sprinkle with chives and serve.

Yield: 4-6 servings www.lvfnb.com

April 2014 I The Las Vegas Food & Beverage Professional 9

Wine Talk with Alice Swift

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

Email: alice@lvfnb.com

This month, I would like to introduce a special dessert wine, called Tokaji. It is produced in the Tokaj region of Hungary, and is equally as unique in production, taste, and quality as Sauternes of France. One of the most renowned wineries of Tokaj wine is The Royal Tokaji Wine Company. Founded in Hungary in 1990, its goal was to revive the reputation of one of history’s most renowned wine regions.

Royal Tokaji was the first non-Hungarian private company to invest in Tokaj, founded by a group of investors, most notably Mr. Hugh Johnson, author of such works as Hugh Johnson’s Pocket Wine Book, and the World Atlas of Wine. We were fortunate enough to be able to interview another co-founder, Mr. Ben Howkins, who is currently the International Sales Director.

History As is the case with many great inventions, the first Tokaji Aszú wine was created in the 1600s, perhaps by accident when enemy invasion delayed harvest. In the 1700s, Tokaj became the first classified European region, with terroirs labeled as first, second, and third growths by Prince Rakoczi II of Transylvania, which still exist today. Quality of the wine region was affected when the Communist Party took control of Hungarian winemaking, and mass production of wines eliminated quality distinction of vineyards and grapes. With the advent of Royal Tokaji in 1990, the emphasis toward quality was resurrected.

Tokaj Region The Tokaj region is northeast of Budapest, Hungary, in the Zemplen Mountains where the Tisza and Bodrog Rivers meet. The rivers help the Tokaj region achieve long sunny summers, dry autumns and early morning mists, which encourage the development of botrytis cinerea, or “noble rot” on the aszu berries. Grapes affected with botrytis will become raisinated (called Aszú in Hungary), which in turn concentrate the sugars and produce a very unique flavor.

Wine Cellars

Grape Varieties Only white grape varieties can be planted in Tokaj, with the top three grapes being (reference - http://www. wilsondaniels.com/ourportfolio/royal-tokaji/ overview/): • Furmint (FOOR’mint): 70% of Co-Founder and International Sales Director Ben Howkins and Szt. Tamas Vineyard plantings; high levels of tartaric acid, thin skin susceptible to is. At first we had to explain the difference botrytis between the old, communist produced, quantity • Hárslevelü (HARSH’-leh-veh-LOO’): 20% of over quality, over oxidized, bland style versus plantings; less susceptible to botrytis, but rich our style (which made Tokaji famous over the in sugar and aromas; “Hárslevelü” translates to centuries), which was smaller yields, vibrant, “linden leaf” fruit-driven, rich wines. The unique production • Muscat de Lunel: 10% of plantings; the process ensuring unique tastes got people most difficult grape to grow, but an important excited. Now we are getting mainstream, blending grape but total area production is about 1/10th of Sauternes. Demand for the dry Furmint is Royal Tokaji Portfolio significantly increasing.

The Royal Tokaji portfolio carries both still What regions or countries would you say are and dessert wines (from dry to sweet): A dry the main consumers of your wines? white Furmint, a late harvest Mád Cuvée, 5 and Leading export markets are UK, US, 6 puttonyos Aszú blends and single vineyard Scandinavia and Asia. wines, Aszú Essencia and limited Essencia.

Royal Tokaji Wine Company is highly selective Because Tokaji is such a rare wine, do you in their wine production, producing only 5 or 6 find that it is hard to market to consumers puttonyos wines, utilizing only first-growth and in the United States, considering regions like great first-growth company-owned vineyards: Sauternes is more well-known?

Szt. Tamás (SENT tahm-ash), Betsek (betThe uplifting acidity makes Tokaji Aszu wines CHEK), and Mézes Mály (MAIZE-esh my). much better pairing wines with foie gras, chocolate, etc than Sauternes. If Tokaji had Interview with Ben Howkins, been in Western Europe and Sauternes in Co-Founder and International Eastern Europe for 50 years, their respective Sales Director of Royal Tokaji roles would have been reversed!

How has the market demand and popularity Can you explain how rare Tokaji truly is to of Tokaji changed over the years since it a novice wine drinker in terms of production started? Where are we at now in 2014? and availability?

Royal Tokaji was the first privately branded Very, very small in production terms (i.e. our Tokaji, has always been the leader and still single vineyard aszu wines produce on average 2,000 – 3,000 bottles x 50 cl per vintage and we only get a vintage every 2 or 3 years). Compare with Ch Y’quem at about 100, 000 bottles x 75 cl and almost every vintage.

What are some examples of food and wine pairings that you would recommend for your wines?

By themselves; with foie gras; with fruit-based desserts; with hard cheeses; with cigars.

To be continued… next month! Look for Part 2 of my interview with Howkins, history of Royal Tokaji and a special treat of mixology recipes made with Royal Tokaji wines!

Until next month, Cheers~!

Photos courtesy Royal Tokaji Wine Company

Royal Tokaji Wine Company, Part 1 of 2

Szt. Tamas Vineyard

10 The Las Vegas Food & Beverage Professional I April 2014

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By Crystal Marie

Industry Nightlife in Vegas HAVE YOU SEEN THE LIGHT?!

INDUSTRY WEDNESDAY NIGHTS AT LIGHT NIGHTCLUB, A GREAT WAY TO END YOUR HUMP-DAY! Mandalay Bay Hotel & Casino Wednesday – Saturday/10:30 pm – 4:00 am Upscale club-wear required Light nightclub is not only one of the newest clubs Las Vegas has to offer but it screams fun before you even walk in the door. It’s quite the tease while waiting in line, hearing music pump through the walls and feeling bass rumble through your bones; you just know it will be a great time and you can’t wait to get in.

Crystal Marie is the brand ambassador and journalist for The Las Vegas Food & Beverage Professional. She is a leader in networking, excels in persuasive writing and has an extensive background in sales and marketing. New to the Las Vegas area, she is ready and willing to try anything when it comes to food, as food is the way to her heart.

Not just hosting one of the hottest nightclubs, Mandalay Bay provides the ultimate Las Vegas club experience with a day club (Day Light) and a night-swim pool party (Eclipse) during our hot months. Day Light celebrates its second grand opening on April 5th this year, with Nicky Romero spinning for the grand event.

More to come, covering day clubs, on my future nightlife pages!

HOOKAH LOUNGES—A HOT, NEW TREND THAT IS SWEEPING THE NATION. Luna Lounge—Las Vegas’s hottest hookah lounge

Mon.- Thurs. 5 pm-2 am/Fri. – Sun. 1 pm-3 am Living in Las Vegas for a little over a year now, I, like the majority of locals I know, are Full bar and food menu most comfortable (or should I say spoiled) with 18 yrs and up until after 9 pm sticking to industry nights in the club; which is 3057 S. Las Vegas Blvd #20 Las Vegas, NV, when we have the most fun of course.

89109 Light, inspired by Cirque du Soleil, not only 702-462-9991 headlines world famous DJs weekly but puts on performances and light shows like I have never Bring your sheriff’s card for 10% off your bill! seen before. This nightclub really takes your Open for only 9 months, while staying extremely breath away and gives you that awe feeling as busy with locals and tourists, Luna Lounge has it you take in the dancers, video mapping, sound all: great location, authentic international tapas, effects, LED screens, and so much more. fabulous martinis, music, every shisha flavor you Don’t get me wrong, I enjoy meeting new people, sipping on my drink, and dancing or twerking on the enormous dance floor, but the outlandish performances are definitely the highlight here.

They are creatively mind blowing and run every half hour or so, offering non-stop fabulous entertainment.

can imagine with unlimited coals, and so much more!

Located just north of Encore, Luna Lounge is a great escape from casino noise and the hustle and bustle of the Strip. A peaceful place by day, this lounge gets what some might call ‘poppin’ by night. Offering a little something for everyone, I have been to Light more times than I can count Luna Lounge is sexy and up-scale, hosting on both hands and when I was there this past something fun and different every weeknight Wednesday I realized what keeps me coming from comedy to concerts to belly dancing to back all the time; it’s the endless and incredible Latin nights and more. energy throughout the club.

I was invited to Luna Lounge to have the full-on It just doesn’t get much better than stepping into The Light on a hump-day. Don’t take my word for it, go see The Light yourself; you won’t regret it!

hookah lounge experience by the events manager, Tony Clarke, and being unfamiliar with this popular new way to socialize and relax, I really

INDUSTRY INSIDER INFO: Sunday – Thursday; Locals free in every open nightclub!!* *Subject to change when nightclub hosts a special event or DJ. Locals enter in the general admission line and must have valid NV ID. Contact me in advance for any nightclub bottle service or V.I.P. treatment.

Crystal Marie - 720-212-8048 Crystal.marie@lvfnb.com

didn’t know what to expect. The dark lighting and cozy black couches gave me an immediate zen feeling as I was seated. I was fortunate enough to catch the owner Maysam Sabitian, not just to chat with him but to get advice on what drinks, food, and shisha flavor to indulge in during my visit.

I went for the popular fruit bowl with whipped cream on the side of course, a delicious blackened salmon over rice complemented by sriracha, a decadent mango martini, and a popular shisha flavor called OMG. While smoking out of what Maysam calls ‘the Farrari of hookahs’- the KM (Khalil Mamoon, number one hookah in the world originating in Egypt) I realized why my shisha flavor was called OMG; the perfect name as it was exceptionally fruity and charming.

I enjoyed every bite of my meal and every sip of my martini as I learned a ton about Luna Lounge, how it started and the great direction it is headed.

With fabulous food, delightful drinks, and a pleasant atmosphere, my experience here was very excellent. I am looking forward to showing Luna Lounge off to my friends and family in the near future.

INDUSTRY NIGHTS SUNDAYS XS (Wynn) Lily (Bellagio) Body English (Hard Rock) Hakkasan (MGM) www.lvfnb.com

MONDAYS XS (Wynn) Marquee (Cosmo) Gallery (Paris)

TUESDAYS 1OAK (Mirage) HYDE (Bellagio) PURE(Caesars Palace) Moon (Palms)

WEDNESDAYS Chateau (Paris) Surrender (Encore) LAX (Luxor)

THURSDAYS Hakkasan (MGM) TAO (Venetian) HAZE (Aria) Tryst (Wynn)

April 2014 I The Las Vegas Food & Beverage Professional 11

WHAT’S COOKING? Sapori Ristorante

photos by Dave Anderson

A Quarter of a Century of Culinary Excellence

Sapori Ristorante Chef Sal

Nestled inside a shopping center between the Coast Highway and Balboa Island just a short jaunt from the Pacific Ocean in Newport Beach, California, Sapori Ristorante will celebrate its 25th year of operation this summer. Owner/Chef Sal Maniaci brought his firsthand knowledge of Italian cuisine from his native Palermo, Sicily, where he attended the Alberghiero culinary school before coming to the US in 1972 to study and help out at his brother’s restaurant in Chicago. After eventually tiring of the icy cold winters, the brothers headed to the sunnier confines of Southern California in 1986 and eventually opened restaurants in Mission Viejo, Tustin and Sapori in Newport Beach. (Sal now only owns Sapori and is the sole owner.)

As for his inspiration for cooking, Sal gives the nod to his mother: “My mother was a spectacular cook. Her passion was cooking and she was usually in the kitchen from 7 a.m. till 10 p.m. I learned a lot from her and wanted to cook since I was a child.” While quite a bit of Sal’s time is spent running the restaurant, he’s still involved in the kitchen, something he says he could not do without.

Veteran server Paulo Iaccarino, a native of Naples, has worked at Sapori since it opened in 1989. When asked why he’s stayed on for the entirety of the restaurant’s operations he said, “Why not? It was my first job when I came here and I’ve loved every moment. It’s a very nice restaurant, everyone’s been very good to me and I love serving great food. We have great customers, many who come in two or three times a week.” Longevity in the staff is the norm here, with all of the serving staff having 20 or more years of service and the entire kitchen staff having worked together since day one.

By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries.Email: bob@lvfnb.com

For a restaurant to stand the test of time with a quarter of a century under its belt, repeat customers are a must. Sal related that during the Great Recession his loyal customers kept coming, and this neighborhood restaurant’s clientele consists of 95% repeat customers.

The interior of the restaurant features dark wood chairs, classy white tablecloths, artwork depicting scenes of Italy and walls clad in comforting hues of soft yellow; but most guests opt to dine in the outdoor garden patio, surrounded by lush greenery and an ambience enhanced by a wood burning stone fireplace and space heaters to keep everyone comfortable.

As for the food, fine dining quality abounds.

Antipasti well worth whetting your appetite include mozzarella caprese with bufala, ripened tomatoes and fresh basil; bruschetta al pomodoro & tapenade composed of toasted bread with fresh tomatoes, black olive paste, capers and basil; and prosciutto e melone— cantaloupe wrapped with parma prosciutto. The menu is rounded out with a selection of salads, pastas and entrees such as homemade grilled Italian sausage with polenta; chicken breast sautéed with marsala, pine nuts, raisins and mushrooms; and veal scaloppine sautéed with white wine, capers, mushrooms and lemon. A different style of risotto is created nightly, such as the porchini mushroom version we enjoyed, or ones featuring peas, seafood, sausage and even strawberry. The nightly specials are quite hard to pass up. We were wowed by Chilean sea bass with artichoke sauce that was so tender it literally melted in your mouth like butter; a filet mignon with a delectable armagnac brandy reduction sauce; and lobster ravioli with a red sauce enlivened with cream. Don’t be shy about ordering off the menu, as Sal and company are happy to accommodate requests.

Complementing the fine Italian fare is a refined selection of California and Italian wines, such

as the Vino Nobile di Montepulciano, a Tuscan D.O.C.G. Chianti that I thoroughly enjoyed. For dessert, the tira misu is a classic done well— ladyfingers soaked in espresso, vanilla and rum, with layers of mascarpone, whipped cream and chocolate ganache.

Sapori will soon undergo an expansion, as it is taking over the space next door to open the authentic Neapolitan-style Pizzeria Sapori.

Plans are to open in June with a powerful wood burning oven that can cook a pizza in 60 to 90 seconds. The décor will feature stone walls, lending itself to an Old World feel. And, as beer is an excellent companion to pizza, expect a dozen craft beers on draft and in bottles.

Sapori Ristorante has stood the test of time due to the passion and leadership of Owner/ Chef Sal Maniaci and the loyalty of his staff and customers. Here’s to another 25 years of excellence.

Sapori is open for lunch on weekdays from 11:30 a.m. to 2 p.m. and dinner nightly from 4:30 p.m. to 10 p.m.

Sapori Ristorante 1080 Bayside Dr. Newport Beach, CA 92660 (949) 644-4220 saporinb.com

Sapori RistoranteVeal Chop

12 The Las Vegas Food & Beverage Professional I April 2014

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Nightclub & Bar Convention & Tradeshow March 24-26th www.ncbshow.com

Photos by Juanita Aiello & Mike Fryer

Catersource Conference & Tradeshow March 23-26th www.catersource.com

Photos by Juanita Aiello & Mike Fryer

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April 2014 I The Las Vegas Food & Beverage Professional 13

By Elaine & Scott Harris

Dining Out With the Harrises

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 • www.cuisineist.com

Photo by Scott Harris

Lodge Corporate Executive Chef Virgil Nocon Brings Years of Fine Dining Experience to a Lodge Near You.

and 20 by the bottle allow guests to explore new and exciting beers. Speaking about the beers, stop in and see veteran legendary bartender Dusty Lee Faulkner for a real education. The staff features Jaimie Conley, Carissa Cervello, Zita Almeida and others that are friendly and engaging. If you’re hungry, we highly suggest sinking your teeth into Corporate Executive Chef Virgil Nocon’s new tasty burger additions hand made fresh every day. The next time you’re driving down Durango, keep a look out for that little “Nearly Famous Bar” called Brewske’s. Stop in; you will fall in love and become a regular.

Honey Glazed Pan Seared Salmon

Corporate Executive Chef Virgil Nocon

An interesting question—what does the famed Lodge Group of Taverns have in common with Chef Jean-Georges, Chef David Werly and Chef Vincenzo Scarmiglia? The answer is a young very talented chef named Virgil Nocon, who is now the Corporate Executive Chef overseeing more than 11 venues in Las Vegas.

Recently we had the opportunity to spend time in the kitchen with him as he rolled out an incredible menu that would rival many fine venues on the Strip. Because of his years of training in some of the finest kitchens in the country, the old “Bar Food” is now a distant memory making room for world class. YES, world class cuisine at your favorite Lodge Tavern. For breakfast try the Monte Carlo composed of pan fried ham, turkey, swiss cheese, powered sugar, berry compote, mint and balsamic reduction. Get started with a beautifully plated Ahi Appetizer seared and served with wonton chips, soy sauce, wasabi and Asian slaw. For lunch, The Pastrami Ruben with sauerkraut, swiss cheese and Russian dressing on grilled rye bread was a favorite.

We highly suggest Chef Virgil’s perfectly cooked burgers like the Western, Morning After and Bleu Cheese and Bacon Burger. For the carnivores, you must try the 14 oz Boneless Choice Premium Rib Eye, 6 oz Tenderloin Choice Filet and of course a 12 oz NY Choice

Strip Steak. In addition, you can’t go wrong with our favorites, the Honey Glazed Salmon and Pan Seared Halibut that will put a smile on your face. In the mood for pasta? Try the Chicken Marsala, Chicken Parmigiana and Penne Alla Vodka.

Chef Virgil has learned from some of the best and has set a very high bar for cuisine in taverns in Las Vegas. You can expect the high quality and standards at all of the Lodge Taverns in the city, Chef Virgil has seen to that personally.

A Visit to Brewske’s, “The Nearly Famous Bar on Durango.”

Whenever we stop into Brewske’s we have flashbacks of the sitcom Cheers, you know, a bar where everyone knows your name. A warm comfortable feeling comes over you as you settle back into a plush leather couch and chairs taking in your favorite game on a big screen TV that fills the wall.

General Manager Eric Kelley has done an amazing job of assembling one of the best gaming bar staffs we have seen, mixing mostly veteran bartenders with a few newer ones who make the grade. Eric stated, “In addition to working together, we are a real family and take care of each other.” (And it really shows.) A constantly changing stable of 22 beers on tap

14 The Las Vegas Food & Beverage Professional I April 2014

Chef Daniel Boulud Is Coming Back to Las Vegas in a Big Way and a Whole New Concept It’s about time! Chef Daniel Boulud is coming back to Las Vegas in a big way and with a whole new concept. After a long absence and much speculation, his contemporary French restaurant DB Brasserie is set to open this May inside The Venetian Las Vegas. The new opening of course, is one the most anticipated culinary events of the year in this city of culinary all-stars.

“DB Brasserie will have all the elements of a traditional brasserie with the constant energy of a café,” says Chef Boulud. “It will buzz with people enjoying charcuterie, shellfish, my favorite French dishes, and fine wines. It is a very French feeling, the Brasserie!”

The tasty menu is created in collaboration with Executive Chef David Middleton who is a legend in his own right. The new Brasserie stays true to Chef Boulud’s signature FrenchAmerican cooking and modern sensibility.

Chef Boulud’s signature dishes will include such delights as Poissons Fumes, Pissaladiere, Poulet Croustillant and The Original DB Burger (which we last had at his DB Bistro Moderne in Miami). For the FINI, desserts including Chocolate & Salty Peanut Bombe and Apple Tatin are sure to please any sweet tooth.

Once again, The Venetian/Palazzo resorts have yet another culinary luminary shining in their universe of incredible dining venues. Welcome back Chef Boulud, we look forward to breaking bread with you once again. www.lvfnb.com

By Ben Vaughn Ben Vaughn, Papa of four, husband of one, faithful follower, World Food Championships host, Food Network host, Writer, Producer, Southern Boy, Restaurateur and dreamer-upper. In love with all things food and ready to take root in Las Vegas.

Root to Plate It seems like everywhere you turn these days, there’s a new food documentary detailing the horrors and betrayals to the consumer of the global food industry. It almost leads one to question, what food is safe and who can we trust if not the FDA or the US Department of Agriculture? The truth of the matter is, we are living in a time where our demand for the quantity of food needing to support our American appetites has outgrown the supply provided by small, independent farms. If the agricultural industry hadn’t figured out a way to stretch or increase the product it is making, someone would go hungry. And I don’t know about you, but I’m pretty sure none of us wants to be that “someone.” That being said, I think the awareness that is growing and the push for Americans to make conscious choices about the food they eat and the processes they are supporting is a healthy one. The dilemma we all face is, how can we bring that awareness to our dinner table in a way that can still be cost and time effective?

I believe one of my main problems when it comes to implementing sustainable, healthy eating choices into my own daily repertoire is, simply, that I often overthink everything.

Honestly, the best way to pick products that are minimally processed and healthy for my family is to keep it simple. As simple as going to my local farmers market and meeting the very people who can give me the ingredients I’m looking for. Does that mean that everything I need to make my meals will come from this “simple” place? No…but it’s a start.

If you’re like me and you watch those food documentaries, you come away energized to make changes, but then, when it comes to putting those changes into practice you feel overwhelmed by the blockades you run into with time or cost or availability of a variety of ingredients…and you give up. I think if you are like me, you can’t see the forest for the trees, if you catch my drift. I get so caught up in the details that I lose sight of the goal entirely.

So I am trying to shift my focus now. I have spoken often about making sustainable, healthy food choices for my family. Don’t take from that that if you step into my kitchen at home that every single ingredient I utilize is organic or that I know the name of the farmer, and the cow for that matter that my homemade burgers came from. It does mean, though, that I am trying to be conscious of the choices I make for my family on a day to day basis.

For example, farmers markets are seasonal in most places, and depending on what region of the country you live in, they may not always provide a plethora of variety. However, they all provide a chance to shake hands with the person who grew a specific product and to ask about the processes they use to bring that product to www.lvfnb.com

Honestly, the best way to pick products that are minimally processed and healthy for my family is to keep it simple. As simple as going to my local farmers market and meeting the very people who can give me the ingredients I’m looking for.

Does that mean that everything I need to make my meals will come from this “simple” place?

No…but it’s a start. market. You get to learn so much more in the process. So then you may have three or four things in your fridge that week that you can point to and say, “I know exactly where that came from and how it made it to my plate.”

The goal in these days of readily available information overload, for most consumers, is to make well-informed decisions. You can’t be much more well-informed than coming face to face with the person who makes the product you purchase.

And, the second piece of that is that you are not only making sustainable choices for your family, but helping to sustain that smaller part of the “food chain” by supporting your local farmers. It doesn’t take any more time or money usually to buy at least part of your list from these local vendors when the season rolls around. You are cutting out the middlemen of shippers, handlers, and retail price increases and going straight to the person who pours their energy into that product. And in my experience, these people take great pride in providing a quality product. They know the hard work they have given to make sure that you have what you need/want and are more than happy to tell you what they do to make that happen.

Or the next time you are at the grocery store, make a conscious decision to pick 5 items from your list and buy the organic variety.

This won’t break your grocery budget, but will provide you with a few choices that you feel better about in a manageable way. Or even take something that is a convenience food, the pre-packaged chicken salad in the deli section, and add some of those fresh organic ingredients to make a more wholesome meal. You get the benefit of convenience, but by adding some fresh ingredients, you take the processed, high sodium, full fat pre-packaged food and cut the portion size and calories in half while providing your family with something familiar with a fresh twist. Who knows? It may just become a new weekday favorite that you can incorporate into your repertoire.

I am coaching myself to take these small steps for the bigger change I want to see in my family and those around me. I’m not going to make a food documentary that shows you how to harvest your own wheat and raise your own poultry to safeguard you from the “evils” of the food industry. I just want to help myself, and others, to see the small things we can do to make healthier sustainable choices about food.

We don’t have to picket the mass producers of meat or poultry or grains to make changes in our own lives. We don’t have to tackle reshaping the food industry and then quit when we get discouraged by that overwhelming task.

We simply have to see through the trees for the forest. We have to make small choices that fit into our lives to impact the overall picture of healthy, sustainable food for our own families.

If it’s not simple, it’s not sustainable for our lives. In the case of bringing healthy food to our own table, it’s not just the thought that counts this time. And taking small steps can be the difference between wanting to make changes and just doing it. So, the next time you want to make a healthier, more sustainable choice for your family, just remember to keep it simple.

April 2014 I The Las Vegas Food & Beverage Professional 15

Don’t Miss Out! Four Stellar Events Commemorate Forty Years of UNLVino April 9–12 BAR-b-q to pay homage to Las Vegas’ outstanding cocktail scene with Southern Wine & Spirits of Nevada’s Master Mixologists at the Forefront

Cover & inside photography by Joe Fogarty Southern Wine & Spirits of Nevada’s Master Mixologists Francesco Lafranconi, Leann Kruger and J.R. Starkus and Mixologist Jair Bustillos

Before Las Vegas was home to several world-class food and wine festivals, two men in Las Vegas, 40 years ago, were decades ahead of their time. Dr. Jerry Vallen, Founding Dean of UNLV’s William F. Harrah College of Hotel Administration, sought to fix the deficiency of wine knowledge in Las Vegas.

After consulting with Southern Wine & Spirits of Nevada’s Senior Managing Director Larry Ruvo, the duo came up with the idea to hold a wine tasting event that would both raise scholarship dollars and elevate the Las Vegas community’s knowledge of wine. Little did they know that 40 years later, this quaint wine tasting (which in 1974, was held in one of Southern Wine & Spirits of Nevada’s warehouses) which thousands of people now know as UNLVino, would have become such a major food and wine festival featuring some of the greatest culinary talents in the world.

For more information and to purchase tickets, visit UNLVino.com.

As the times have changed, the event has evolved. This year, UNLVino will feature four events including a special edition of the Grand Tasting, dedicated to the event’s founders. The 40th UNLVino will be a demonstration in gastronomic excellence as four main events take place

across the famed Las Vegas Strip and Downtown Las Vegas. Beverage enthusiasts and foodies alike will sample wines, spirits, craft beers and cuisine prepared by some of the city’s most beloved chefs and mixologists.

This year’s events will elevate guests’ experiences, including:

Sip & Savor at Spago

Bubble-Licious at The Venetian’s Doge’s Palace Plaza

Founders’ Grand Tasting at the Keep Memory Alive Events Center

Friday, April 11

Saturday, April 12

Wednesday, April 9

BAR-b-q at Caesars Palace Garden of the Gods Pool Thursday, April 10

16 The Las Vegas Food & Beverage Professional I April 2014

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Sip & Savor at Spago – Wednesday, April 9: 6 p.m. for VIP; 7 p.m. for GA.

a unique poolside barbeque. At this mixologyinspired soiree, guests can imbibe on signature cocktails created by Southern Wine & Spirits The second annual celebrated fundraiser – Sip & Savor – joins the roster of the 40th annual of Nevada’s Executive Director of Mixology, UNLVino as world-renowned chef Wolfgang Francesco Lafranconi and his talented team, Puck hosts an evening filled with premium while enjoying mouthwatering twists on label wines and incredible food. This mix-and- barbeque favorites. mingle, dine-around-style meal will indulge Tickets are $100 in advance; $125 at the door guests in signature cuisine from Puck’s six distinct Las Vegas restaurants. Attendees will Bubble-Licious at The Venetian’s Doge’s have the opportunity to meet the award-winning Palace Plaza – Friday, April 11: 7 p.m. – 10 p.m. chef, as well as executive chefs from his distinct Las Vegas establishments, and a bevy of talented One of UNLVino’s most beloved events, Bubblesommeliers and beverage professionals. Chef Licious will delight patrons with an evening of Puck will be honored with the Dom Pérignon champagne, sparkling wines, and cocktails, Award of Excellence for his culinary accolades along with amazing small plates from The Venetian and Palazzo’s collection of restaurants. and contributions to the city of Las Vegas.

During the event, pop artist Romero Britto will Tickets are $225 for GA; $275 for VIP be recognized with the Dom Pérignon Award of BAR-b-q at Caesars Palace Garden of the Excellence. A longtime supporter of UNLVino, Gods Pool – Thursday, April 10: 7 p.m. – 10 p.m. Britto will be on-hand to present an original poster he created for the 40th anniversary.

UNLVino’s popular BAR-b-q returns at Caesars Palace as cocktail masterminds collaborate for Tickets are $125 in advance; $150 at the door Not only is Southern Wine & Spirits of Nevada the state’s leading wine, spirits, beer, and beverage distribution company, it also boasts an outstanding team of award-winning mixologists. Southern Wine & Spirits of Nevada has brought in many outstanding individuals throughout the Master Mixologist Francesco Lafranconi years, with a team led by the talented Master Mixologist One of the world’s foremost Francesco Lafranconi. mixologists, Francesco Lafranconi, along with Lafranconi is the Executive of Mixology Master Mixologists Leann Director Kruger and J.R. Starkus, and Spirits Educator for has enlisted Las Vegas’ Southern Wine and Spirits favorite local bars and of Nevada. His distinguished talented mixologists career includes working at for an incredible event: some of the world’s leading UNLVino’s second annual hotel bars and winning BAR-b-q on Thursday, many of the world’s April 10, which will be most prestigious cocktail held amongst the stunning competitions – including scenery of Caesars Palace the Bacardi-Martini Grand Garden of the Gods Pool. Pix World Final and J. The trio is overseeing this White Course in Singapore.

Francesco’s event that will bring together However, mixologists from all over the proudest achievement would city, from restaurants and be founding the Academy of Spirits and Fine Service, a bars including: 12-week education program • Atomic Liquor that has trained over 1000 beverage professionals and • Downtown Cocktail imbued them with the same Room enthusiasm he brings to • Echo & Rig every cocktail. Francesco has the ingredients — the • Herbs & Rye education, the expertise, the enthusiasm — to stir up • Midtown Bar & Pizza his audiences and pour on Kitchen the charm as he schools the • The Boozery world on the finer points of fine drinking. After all, • Vanguard Lounge his motto is, “We’re not • Wayfarer drinking, we’re learning.” www.lvfnb.com

UNLVino • April 9-12, 2014 Founders’ Grand Tasting at the Keep Memory Alive Events Center at the Cleveland Clinic Lou Ruvo Center for Brain Health – Saturday, April 12: 7 p.m. – 10 p.m.

UNLVino will conclude with the Founders’ Grand Tasting, which will celebrate the event’s creators, Southern Wine & Spirits of Nevada’s Senior Managing Director, Larry Ruvo, and Dean Emeritus of the William F. Harrah College of Hotel Administration, Dr. Jerry Vallen. Taking place amongst the captivating architecture of the Frank Gehry designed building, guests can partake in the world’s finest wines, champagnes, spirits, beers and sakes, as well as bites from the city’s best restaurants and UNLV’s culinary students. Enjoy live entertainment presented by Yellow Brick Road Band, Franky Perez and The Dirty, celebrity DJ Tatiana and more.

Tickets are $125 in advance; $150 at the door

Master Mixologist Leann Kruger

Master Mixologist J.R. Starkus

Mixologist Jair Bustillos

J.R. Starkus has been a key player in Las Vegas’ cocktail industry for the last decade. As a seasoned mixology competitor, he has taken first place in several competitions in conjunction with the United States Bartenders’ Guild, including the Campari Best Aperitivo Competition, Don Q Mix It Up Ultimate Mixology Challenge, the Ultimate Las Vegas Cocktail Competition and the Angostura Bitters National Competition. J.R. has worked in many wellknown hotel bars; in 2012, he signed on to join the Southern Wine & Spirits Mixology Team. J.R. draws much of his inspiration from his mentor, Francesco, and believes in utilizing seasonal and sustainable ingredients. Focused on crafting fresh, great-tasting and approachable cocktails, J.R. provides guests with a memorable experience, while also opening up their palettes to new flavors.

January 2013, Leann Kruger has been a breath of fresh air to the Southern Wine Mixology Team. She not only brings her experience, but also continues to keep up with ever changing cocktail trends and culture.

Her experience roots from working in some of the most popular nightclubs and fine dining establishments in Las Vegas. Leann completed the Academy of Spirits and Fine Service course, a 12-week education program founded

by Francesco, in 2009 with the Best Student award.

No one since has surpassed her perfect final test score.

Leann’s approach is unique and adds a chic touch to every cocktail program and has catapulted her to the forefront of the mixology world in Las Vegas.

scene while mingling with friends under the stars – all for a great cause.

Don’t miss out on an outstanding event at BARb-q on Thursday, April 10 from 7 p.m. – 10 p.m. at Caesars Palace Garden of the Gods Pool. It will be a Since joining Southern rare opportunity to enjoy the Wine & Spirits of Nevada in best of Las Vegas’ mixology

For more information on BAR-b-q and the 40th UNLVino, visit UNLVino. com Tickets are on sale at UNLVTickets.com or by calling 702.739.FANS (3267) UNLVino is planned and executed by students in UNLV’s hotel college, providing them with hands-on experience in event coordination and promotion – all testaments to the event’s purpose of providing scholarships for these talented individuals.

UNLVino’s events also will recognize individuals with the Dom Pérignon Award of Excellence, which goes to those who have “distinguished themselves by setting an example through their inspirational leadership, character and work ethic.”

April 2014 I The Las Vegas Food & Beverage Professional 17

Brian Howard & Daniel Ontiveros

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.

Daniel Ontiveros: [Going from Sous Chef to Chef de Cuisine] is a big change in responsibility. It’s a step up from everything I was already doing, but there are new challenges. I’m learning now, trying to pick up what Brian did on a daily basis. For this transition, I’d say I’m blessed to take over the team we have now. They understand the way Brian does things, and we have a very similar mindset. I don’t have to change the kitchen standards that are already in place.

How long have you two been working together?

Comme Ça Corporate Executive Chef Brian Howard

When the chain of command moves up another rung, there is a host of new challenges and experiences. Brian Howard and Daniel Ontiveros were kind enough to sit down and share their ideas on their positions, charcuterie programs, and their shared history.

Thank you both for joining me. Obviously, there has been a big role change for the both of you within the Comme Ça family. Brian, you moved into the Corporate Executive Chef position, and now Daniel you are the Chef de Cuisine for Comme Ça here in Vegas. What would you say is the biggest change you’ve experienced?

Brian: I opened Comme Ça as the Corporate Executive Sous, then became Chef of the restaurant because it fit my and the company’s needs. I’ve worked with Daniel for a while, and we have the same mindset so we can rely on each other. I’ll have his back, no matter what, and vice-versa.

What will be your footprint as the Chef de Cuisine at Comme Ça? What will be the mark you leave?

Daniel: I’m looking to build on the great team we already have here, build that camaraderie we already have. We’ll be continuing the legacy and starting to build my own.

Brian: I can tell you his biggest impact will be the food; the guy can cook! Probably better than I do. Every dish I’ve seen him do was totally on-brand; he nails it. I’ll be more of a free spirit, a little off the path. You’ll see an even better side of Comme Ça.

Photo by Edison Graff

Photo courtesy Comme Ça

Daniel: Since about 2005, in Bouchon. It was a fun experience, working together.

Comme Ça Chef de Cuisine Daniel Ontiveros

Brian: The size, definitely. We tend to overbuild here in Vegas, these huge restaurants.

The West Hollywood Comme Ça is much more a neighborhood restaurant. We’ve been focusing on training to build synergy between the two. For instance, West Hollywood always had a mid-week burger/beer/oyster night, and we are looking to bring that to Vegas. We’ll put a grill out on our patio, shuck oysters, and get your beer, cocktail, and burger for about nineteen dollars. We want to build the brand.

Daniel, when did you start cooking? Was it You both have been instrumental in the an early passion? amazing Comme Ça charcuterie program.

Brian Howard: I’d say finding balance in Where did this program come from?

Daniel: I’d say definitely before I was even my new position is the biggest challenge. You twelve. Every Saturday morning instead of Brian: I think any brasserie is built upon a have to manage your time, between picking up watching cartoons, I’d watch Great Chefs of really good charcuterie program. We’ll use a your knives, being in the kitchen, and dealing product if it’s really great, but we like doing America on PBS. I’d go to the library and with all the management stuff. I get like fivethings ourselves too. It comes from the history be the only kid checking out cookbooks. My thousand emails a day now! The biggest shock of utilizing the whole animal in a good way. mother was a baker, my father cooked at is being separated from my team most every Sometimes big restaurants can get away from home. When I was old enough to work, I’d our roots of true cooking. We’re paying respect day. You build that camaraderie with them, work in chain or fast food restaurants, then to the animals. working every day, and now I’m taking a step went to Le Cordon Bleu in Texas. I eventually back to work with the bigger picture. I try to What is the biggest difference between the found myself in Vegas, been here ever since. be a part of the action as much as I can still, West Hollywood and the Las Vegas versions Been a long road since the drive-through at especially during menu changes, events and of Comme Ça? Do the demographics of local openings. to tourist come into play?

McDonalds!

18 The Las Vegas Food & Beverage Professional I April 2014

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By Chef Allen Asch Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently an Adjunct Professor at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.

Chef Talk Umami I was very excited to hear that when the SLS Hotel and Casino opens on Labor Day weekend they will be opening with an Umami Burger on the property. I have been reading about this chain for years but I have never been in the area of where one is located to give it a try. The chain has been growing mostly in California and is now spreading around the country. The chain is an upscale burger chain, similar to the burger shops that are popping up all over the Strip. The reason I am so excited is the way they make their burgers emphasizing the savory profile of the ingredients. The Umami burger has shiitake mushroom, caramelized onions, roasted tomato, parmesan crisp and umami ketchup. All of these ingredients contain glutamates and nucleotides inosinate or guanylates (more on this later). All of the burgers have ingredients that promote umami richness. As a culinarian I appreciate a restaurant that put together a menu emphasizing this flavor profile.

I am sure most people have heard of umami, the fifth flavor profile along with salty, sweet, sour and bitter. Umami can be described as savory which instills a feeling of “pleasing to the sense of taste especially by reason of effective seasoning or pungently flavorful without sweetness.” This can also be described as a meaty flavor. The flavor profile can be tracked back to the 1800s and it was recognized in use in the kitchen of Auguste Escoffier. He did not know what he was cooking with, and the formal identification of it did not happen until 1908 in Japan, but his

use of ingredients show his ability to create the savoriness. It took until 1985 for the scientific community to fully accept the theory and chefs have been working with it and capitalizing on umami ever since.

Many foods contain natural glutamates, and the reason it was first discovered in Asia is that it is very prevalent in seafood, especially seaweed and shrimp paste and occurs when fermenting fish sauce. Glutamates also occur naturally in many vegetables, especially those included in many Asian cuisines. The list includes tomatoes (vine ripened can contain 5 times the amount), mushrooms (especially shiitake and porcini), soy beans, Chinese cabbage, carrots and sweet potatoes. Glutamates also appear in aged cheeses such as parmesan cheese, eggs and most meat proteins.

Now for the good part; we magnify the effects of the glutamates. If we pair foods high in natural glutamates with foods that are high in nucleotides (Nucleotides are organic molecules that serve as the monomers, or subunits of nucleic acids like DNA and RNA.) we can magnify the flavor by up to thirty percent. This may sound very scientific but it is actually very easy. Soy sauce is high in glutamates; if we pair that ingredient with ground porcini mushrooms, high in nucleotides, we will get the exaggerated effect of savoriness. Some ingredients are rich in both glutamates and nucleotides; not surprisingly, even when used alone in recipes they magnify the savoriness of the dish.

FOODS RICH IN GLUTAMATES (MG/100 G) Parmesan Cheese

1,200-1,600

Fish Sauce

950-1,383

Soy Sauce

800-1,300

Tomato Paste

680

Cured Ham

337

Anchovies/Sardines

280

Beef

107

Cheddar Cheese

78

Worcestershire Sauce 34 FOODS RICH IN NUCLEOTIDES (MG/100 G) Anchovies/Sardines

193 (inosinate)

Dried Shiitake Mushrooms

150 (guanylate)

Pork

122 (inosinate)

Beef

107 (inosinate)

Dried Porcini Mushrooms

10 (guanylate)

One of my favorite tricks in the kitchen when trying to boost the flavor of a dish is to add a “secret ingredient” to boost flavor. One of my favorite secret ingredients is anchovy paste.

When used sparingly it does not add any anchovy flavor, but it boosts the sensation of the dish. Another secret ingredient is tomato paste or ketchup, also high in glutamates. This is also why you should never discard the rinds from aged cheeses. These should be stored in the freezer until the next opportunity to use them when making a soup or sauce.

20 The Las Vegas Food & Beverage Professional I April 2014

www.lvfnb.com

By LeAnne Notabartolo

Sprinkles at the LINQ

leanne@goodforspooning.com

Photos by LeAnne Notabartolo

Sprinkles in The LINQ opened March 21st. Owner Candace Nelson is excited to be in the outdoor shopping area in the heart of the Strip with newcomer Brooklyn Bowl. She likens it to The Grove in LA (member of the Caruso Affiliated Group of shopping areas) where they are already a popular fixture. Expect to see traditional flavors, twists on classics and contemporary favorites. Excellent choices are the Salted Oatmeal and Cornflake Cookies, Red Velvet Cupcakes and stand out Salted Caramel Ice Cream.

Look for the Cupcake Ice Cream Sandwich. Using cupcake tops instead of cookies (which cause the ice cream to squirt out according to Ms. Nelson) with shop-made ice cream in the center. You can also try a variety of flavors of ice cream made into a sundae based on house suggestions or your own. Want a Breakfast Sundae? Try the aforementioned cookie with Cap’n Crunch Ice Cream.

The space is bright, colorful and airy with plenty to look at and choose from. If you have trouble deciding, the staff members are incredibly helpful, knowledgeable about the products and filled with dozens of suggestions. Of course merchandise is available, including cupcake mixes, display items and logo items. With something for everyone (including your pooches) they are sure to be a success in this town.

A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat.

She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com

Al Mancini with Owner Candace Nelson

Photos by LeAnne Notabartolo

Hecho en Vegas

www.lvfnb.com

Inside the MGM Grand, your dining choices are far from limited.

Recently added Hecho en Vegas lends a solid Mexican option which had been missing since the departure of Diego. In a vibrant venue with lively music and a fun bar scene, you will find a menu of small plates for sharing on the appetizer menu to traditional Sonoran entrees. The concept, with consulting from the Flores family of Arizona (El Charro Café is reportedly the oldest Mexican restaurant in the USA), is executed with flair, fun and flavor.

Executive Chef Reed Osterholt, formerly of Dos Caminos, says they have been doing a brisk business. Located directly across from the MGM Grand Garden Arena, event attendees are coming in for a quick bite and cocktail before shows. Chef Reed shared diners are really enjoying the tableside guacamole. “Everyone loves guacamole and we make it to the diners’ specifications in a molcajete on a rolling cart at their table. It’s an interactive dining experience.” The carnitas, salsas and shrimp ceviche were clear stars for this writer.

At the bar, a wide selection of Tequilas fill the menu, as expected, including varieties of Blanco, Reposado, Anejo, specialty Tequilas and Mezcal. Also available are solid draft beer choices like Negra Modelo and Firestone Walker Union Jack, along with bottled Mexican beer selections.

Chef Reed hopes to expand the business hours to include a lunch service, potentially a Sunday brunch or perhaps a late night menu for show attendees.

April 2014 I The Las Vegas Food & Beverage Professional 21

Brett’s BY

ENTERTAINMENT HAPPENINGS

Queen + Adam Lambert on a North American summer tour will come together for the first time in Las Vegas visiting The Joint at Hard Rock July 5 and 6.

Katy Perry will visit the MGM Grand Garden Arena Sept. 26 in support of her platinum album, “PRISM.”

award winners Marianas Trench.

Bally’s headliner Véronic is offering reducedprice tickets to a dress rehearsal April 29 for her show “VÉRONIC Voices.”

Iconic “Jubilee” reopened at Bally’s after undergoing a major reimagined transformation.

Seven new exclusive opera-house style box suites were unveiled at Bellagio’s Cirque du Soleil “O” show.

a major renovation starting mid-2014 with new tenants and a Farmers Market in an overall redevelopment effort for the Maryland Parkway corridor.

Night School 4 Girls, a burlesque and pole dancing class at the Hard Rock Cafe on the Strip, is adding twerking lessons taught by Vegas showgirls.

The Palms is the first major U.S. hotel in the United States to offer a 24-hour checkout program.

The Cromwell is set to welcome its first guests beginning May 21 and taking reservations online now.

El Loco roller coaster opened at The Adventuredome inside Circus Circus offering a 72-second, adrenaline-pumping adventure.

DINING NOTATIONS

New shows open at the Riviera. Broadwaystyle comedy “Pawn Shop Live!,” a parody of the story behind History Channel’s “Pawn Stars,” will move to the Starlite Theatre April 21 from the Golden Nugget. The Male Revue, “Men The Experience,” premiered at the Crazy Girls Theatre. “Forever Doo Wop” and “Forever Motown” open in the Casino Lounge April 8.

The Smith Center has added a third week of performances for the world premiere of “The Tempest,” running April 6-27 with magic by illusionist Teller of the duo Penn & Teller.

“Raiding The Rock Vault” at LVH is refreshed for 2014 and signed to its all-star lineup rock guitarist Doug Aldrich (Whitesnake, Dio) and two female vocalists who trade off: Carol-Lyn Liddle (Masters of Rock) and Stephanie Calvert (Starship).

“Divorce Party Las Vegas,” a frisky trauma drama, opened inside Bally’s Windows Showroom with singing and dancing to popular songs with clever new lyrics.

Honoring Canada’s Victoria Day a free concert at the Fremont Street Experience May 18 will feature Canadian smash-hit headliner and JUNO

Contemporary French restaurant DB Brasserie opens in May inside The Venetian and signifies Chef Daniel Boulud’s return to Las Vegas.

Hakkasan Las Vegas Restaurant and Nightclub, the five-level culinary and nightlife mecca at MGM Grand, will host its anniversary celebration with weekend festivities April 24-27.

The Palms opened Back Room Burger, a poolside burger restaurant and collaboration of chefs from Palms and N9NE Steakhouse.

New places are opening at Monte Carlo’s new outdoor plaza beginning with Double Barrel Roadhouse, the first authentic roadhouse experience on the Strip with live entertainment and a Southern-inspired menu. This month is Yusho, a Japanese-style grill and noodle house with a vintage industrial atmosphere. May 1 will be Las Vegas-based Sambalatte coffee restaurant with “The Theater of Coffee” showing the roasting process.

The Bellagio Buffet introduced the first Chef’s Table within a buffet offering a VIP table experience.

The Blind Pig - Provisions & Lounge opened in the Panorama Towers serving breakfast, lunch and dinner and late-night bites.

Aliante has opened GRDN, a sustainable herb and vegetable garden inside their signature steakhouse, MRKT Sea & Land.

NEWS AND NOTES

The Boulevard Mall built in 1965 will undergo

22 The Las Vegas Food & Beverage Professional I April 2014

Wet ‘N’ Wild opens April 12 and will introduce the new extreme Tornado Funnel Slide that simulates a natural storm experience.

Da Vinci The Exhibition opened at The Venetian for a limited engagement with 65 fullybuilt, life-size inventions, more than 20 fine art studies and dozens of displays.

Las Vegas won’t have a professional tennis team since World Team Tennis terminated its franchise agreement with Las Vegas Neon.

The Wranglers will leave their Orleans arena home and move to a new 3,500-seat facility being built specifically for hockey at the Plaza downtown.

JW Marriott and Rampart Casino are opening a new 300-seat Bingo Room this spring.

Three-level Brooklyn Bowl opened at The LINQ and features live concerts, 32 lanes of bowling and food by celebrated restaurateurs, Blue Ribbon.

The 2014 Great Vegas Festival of Beer, Nevada’s largest independent craft beer festival, happens downtown on April 26.

The Gold Club chain of gentlemen’s clubs opened in Las Vegas across from Town Square. www.lvfnb.com

By Al Mancini Among the most unconventional food experts in America, Al Mancini is co-author of Eating Las Vegas: The 50 Essential Restaurants and host of the upcoming Travel Channel show All Forked Up. His passion is making dining, on every level, accessible to everyone.

On the Edge With Al Mancini

Follow Al on Twitter @almancinivegas

As UNLVino approaches, I’m a little bummed I’ll be out of town for it. Sure, the fact that I’ll be lying on a beach in Cabo eases the sting a little.

But I will miss the chance to educate myself a bit on wine in a fun, casual setting. Because while I dare say I know more than most people on the topics of food, spirits and sake, I’m a complete idiot when it comes to wine.

any given bar or restaurant. But you can spend decades studying wine and visiting vineyards and wineries across the globe, and still know less than half the people at a typical wine tasting.

It doesn’t help that quite a few people at those tastings are completely full of shit. Oh, you detect hints of cinnamon, a touch of tar and a bit of evergreen in that glass? Really?!?!? I once Actually, that might be a bit of an exaggeration. saw an episode of Top Chef Masters where some Hanging around great restaurants and great of the best chefs in the world were blindfolded sommeliers for half my life, I’ve absorbed a fair and asked to identify ten ingredients by taste. amount of wine knowledge through osmosis. The ingredients weren’t mixed with anything.

But oenology is a pretty vast field, with a lot They were fed to them straight. I think the best of extremely serious devotees. Let’s face it, if score anyone achieved was five out of ten. If a you spend a day studying sake, tour a tequila master chef with a world-renowned palate can’t distillery or just sit down for a few hours with identify tarragon when he tastes it, forgive me if a bourbon distiller, you’re going to know more I question some of the snobbish descriptions I’ve about those topics than 90% of the customers in heard from self-proclaimed wine experts.

Victoria Pindrik has a passion for the hospitality industry and is currently a senior at the University of Nevada, Las Vegas, pursuing a degree in Hotel Administration. She holds the position of Marketing and Public Relations Coordinator for UNLV Epicurean Society.

Just prior to leaving for spring break, once again our Epicurean Society teamed up with the Beverage Club to re-create last fall’s very successful food and beer pairing dinner. The aptly named “Brews and Bites,” featured tapas-sized food portions that were offered at six separate stations where each entree had been prepared with a craft beer provided by the Nevada Beverage Company. Entree choices included beef sliders on beer buns, citrus grilled shrimp, beer battered fried pickles, creamy potato leek soup and beer braised short ribs. What was unique about each item was the beer used in its preparation including student Chef Kyle Brinski’s cupcakes was also the same one being poured at the food stations. Our team of student culinarians under the direction of student Chefs Matt Fischer and Hamilton Tran deserve a note of “well done” as our 60+ guests passed along quite a few compliments during the evening. Our club would also like to thank Nevada Beverage for once again donating a fabulous selection of craft beers. www.lvfnb.com

Those are the things that draw me to wine events, and the things I’ll miss about UNLVino this year. Because for every wine snob there, you will find five people who just want to drink, socialize with friends, and pick up a few more tidbits of wine knowledge. It’s to all of you that I say cheers – and have a glass for me.

Traditional yet New

By Victoria Pindrik

Co-written by Al Izzolo and Lead Caldwell

That said, I love drinking wine. Few beverages complement food as well. And it really can be fun trying to detect the subtle tastes that my sommelier (or an oenophile friend) tells me are in there. Moreover, wines have such personal stories -- and there’s nothing like hearing them firsthand from the winemaker. And, of course, it’s always fun hanging out with a bunch of halfin-the-bag winos at the end of a tasting.

UNLV’s

Epicurean Corner

The event fulfilled one of the goals set by Chef Tran, who believes that offering events like “Brew and Bites,” that require a lot of planning and execution, also allows our club members not only a venue to showcase their talents but also an opportunity to gain a practical culinary experience that will add to their education and better prepare them for their future careers.

The Epicurean Society and our campus food

Perfect Soy Sauce Flavor without the Color!

A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking

contractor ARAMARK have entered into an agreement that allows our club members to work on campus catered events. Before being added to the on call list students will receive 25 hours of training to learn how to set up for a variety of events, how to service the guests and

Remarkable for sea foods, veggies, pasta, fusion and natural foods

for those over 21, how to bartend. If anyone or an organization wishes to know more about hiring student workers please contact our faculty advisor at Al.Izzolo@unlv.edu.

www.whitesoysaucefood.com

April 2014 I The Las Vegas Food & Beverage Professional 23

Wirtz Beverage - Cocktail Clubhouse A Spanish Voyage - March 24th

Photos by Juanita Aiello

www.wirtzbev.com/nevada

Zenshin Anniversary Southpoint Casino

www.zenshinasianrestaurant.com

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 by Mike Fryer

Annual Membership Fee Individual Membership Fee - $20 Corporate Membership Fee - $200 (includes 5 membership cards)

24 The Las Vegas Food & Beverage Professional I April 2014

www.jccnevada.com info@jccnevada.com (702) 428-0555

(We speak in English and in Japanese!)

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While the Beer Education Program is complimentary, Wirtz Beverage does not cover participant exam costs.

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:

Harassment in the Workplace In cases of sexual and other forms of harassment, there are certain factors that must be present in order for workplace harassment to be present. First, the conduct must be unwelcome and offensive to the employee. Second, the employee must voice his or her objection to the behavior, allowing the offensive individual or persons to correct their inappropriate workplace behaviors. Last, the conduct must be of a nature that has an impact on the ability of the employee to perform his or her job duties.

Workplace harassment is any type of

Here are some examples of both

in the workplace.

unwelcome behavior toward another

types of workplace harassment:

However, some internal practices

employee that leads to discomfort or difficulty in performing assigned tasks. Hostile work environment causes the employee to feel that he or she is being subjected to behaviors

within the organization can lead

mandatory exchange) or Hostile Work

to both the ignoring of legitimate

Environment

complaints as well as make it easy

702-326-4040

of their sex, orientation, or other

Email: LindaBernstein@cox.net

protected class. Harassment may be

religious preference.

Quo

harassment

agree to sexual relations

for people to be unjustly accused of

harassing

another

employee.

Some progressive employers make

- offensive jokes, comments, slurs

use of annual, focused training on

- required sex to obtain a promotion,

this topic to assist supervisors with

desired shift or vacation request

based on such factors as race, gender, culture, age, sexual orientation, or

Pro

- getting or keeping a job if you

that are intentionally inappropriate and/or targeted at them because

Booksite: ItAllComesDowntoWE.com

(a

Quid

- lewd pictures, calendars, drawings - taunting, teasing, hazing, etc.

In recent years, more employers

identifying and then dealing with workplace harassment. The training often involves ensuring that everyone will understand more about different cultures and other characteristics that are relevant to their workforce.

have put in place specific policies for

By

employees to report and companies

misconceptions about issues such as

to

involving

age, gender, orientation, and race,

workplace harassment. The goal

the goal is that team members will

of the reporting is to identify

become more educated and thus

evaluate

situations

eliminating

myths

and

unacceptable behaviors or scenarios, respectful of others, and ultimately and correct these matters so that

less likely to engage in conduct that

everyone will feel more comfortable

will be offensive to a coworker.

HR

ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com 26 The Las Vegas Food & Beverage Professional I April 2014

Next month’s topic: What Are Good Recruitment Policies HR Question for next month: Does your company hire the best people or just warm Question of bodies? Is the importance of good hiring the Month reinforced with sound practices such as job descriptions and hiring attributes? Share your comments on this topic or a situation.

Send to LindaBernstein@cox.net. Responses for next month’s column earn a copy of my book (see above, left).

Be sure to include your mailing address when sending useful responses. www.lvfnb.com

Chayo Mexican Kitchen + Tequila Bar has opened at Caesars Entertainment’s brand new retail, dining and entertainment development, The LINQ. Chayo is two levels with 14,000-square-feet and is open from 11 a.m. to late daily. Mexican dining along with a DJ, mechanical bull, tequila and cocktail selection and fabulous Mexican food.

F.A.M.E. – Food.Art.Music.Entertainment. has opened in The LINQ. Asian street fare on the main floor and a dynamic, contemporary Japanese restaurant on the upper level, combining street foods of Japan, Taiwan, Thailand, Korea, China and Malaysia. The menu will serve dim At more than 65,000 square feet, Drai’s Beach Monte Carlo Resort and Casino has opened sum, stir-fry, ramen, barbecue, crepes and more. Club • Nightclub will welcome guests day and Double Barrel Roadhouse. Double Barrel BLVD. Cocktail Company will open in April night, featuring the Strip’s only rooftop pool and marks the first authentic roadhouse experience inside The LINQ with cocktails and plenty on the Strip and is the first outlet to open within of modern art, along with artists playing on a deck with an indoor/outdoor club and panoramic the dynamic new plaza experience being created Steinway & Sons Baby Grand piano. Another views of the entire Las Vegas Strip. Plenty of on Las Vegas Blvd. at the front of Monte Carlo. must see as you stroll down the traffic-free street new cocktails to introduce to the public. Dining Double Barrel has live music and entertainment, of The LINQ. will be of the best. an array of craft cocktails and beers and a Southern-inspired menu in a 12,000 square foot, TAP American Sports Bar is open at MGM Grand. The 220-seat restaurant and sports bar indoor-outdoor space. has you surrounded by sports history. Every Bellagio Buffet introduces Chef’s Table, a seat offers a prime view of the biggest games buffet within a buffet. This unique V.I.P. table broadcast live on TAP’s 60 HD flat-screen experience includes a skilled chef team that televisions. The menu features American sports pampers guests from beginning to end, preparing bar favorites such as two-fisted sandwiches and the finest culinary dishes tableside. Guests will specialty sliders as well as the option for guests bypass the main line and go to the front entrance to create a personalized burger. www.designateddriversinc.com of the restaurant where they are greeted and Pin-Up Pizza at Planet Hollywood Resort & escorted to the Chef’s Table.

Casino serves up the largest slice on the Strip Hash House A Go Go opened another location (15”). The New York style pizza eatery is located inside the Rio. Open from 6 a.m. to 3 p.m. along Las Vegas Blvd. next to Pink’s Hot Dogs daily, the Rio location of Hash House A Go with another entrance from inside of the casino.

Go offers the same over-the-top, unique and mouth-watering menu as its other locations on Drai’s Beach Club • Night Club will open W. Sahara and at The Quad. The menu features Memorial Day Weekend at The Cromwell. items such as the popular house hashes and Victor Drai will once again transform the day scrambles, flapjacks and waffles, homemade life and nightlife scene with his new rooftop biscuits and jam, the famous one-pound stuffed pool venue. Drai’s Beach Club Nightclub is 2-MONTH burger, signature Bloody Mary’s and Kiwi 11 stories above the Strip on the rooftop of the BASIC MEMBERSHIP new 188-room and suite resort, The Cromwell.

Watermelon Lemonade.

Photo courtesty Drai’s

Photo courtesty Monte Carlo Resort and Casino

By Shelley Stepanek Spring Brings New Life and With the Budding of Spring There Are New and Fabulous Restaurant Openings!

877-456-RIDE(7433)

FOOD & BEVERAGE PROFESSIONAL SPECIAL

$118 VALUE Photo courtesty Hash House A Go Go

JUST $39

www.lvfnb.com

Membership includes $20 off up to five rides per month - an additional $100 savings!

Call to sign up Use promo code XX2376MG April 2014 I The Las Vegas Food & Beverage Professional 27

PRODUCT SPOTLIGHT Major Products Major Products have launched their new show stopping website and what an amazing update it’s turned out to be. With a fresh new feel and dynamic interactive elements you will be taken on a journey through culinary heaven!

With interesting new stories, a recipe library encompassing short video clips showing just how easy the products are to use and an easy to follow ‘sectors’ area you will be able to see the full range of products relevant to your buying needs, in a few short clicks.

With the recent rebranding of their stock base portfolio and the introduction of the Mari Base Marinades and Fruit Base range it’s been a fantastic year for Major Products and it looks like their success will continue to rise throughout 2014.

To take a look at the new website visit us at: www.majorproducts.com.

Natural Products Expo West Anaheim, CA - March 7-9th

Photos by Mike Fryer

www.expowest.com

International Pizza Expo March 24-27th

Photos by Mike Fryer

www.pizzaexpo.com

28 The Las Vegas Food & Beverage Professional I April 2014

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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 • Now Certified Kosher

Check us out online!

Website: www.aldentes.com Online Retail Store: www.cookinginlasvegas.com

now open!

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PURVEYO RO F

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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

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retail store

AL

THE SPICE OUTLET LA

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EVENTS

AD INDEX

APRIL

April 2-5 Universal Whisky Experience Encore www.universalwhiskyexperience.com

April 16-18 Travel Trade Show The Venetian www.lvtravelshow.com

April 4-8 WSWA-Wine & Spirits Wholesalers of America Caesars Palace www.wswa.org

April 19 New Vista Wine Walk The Village, Lake Las Vegas http://winewalk.mobi/

April 5 New Vista Wine Walk Town Square http://winewalk.mobi/

April 26-27 San Diego International Wine Show www.sandiegointernationalwineshow.com/ tickets

April 8-10 NATO-National Association Of Tobacco Outlets PARIS Las Vegas http://www.natoshow.com/

April 26 Great Vegas Festival of Beer Downtown Las Vegas greatvegasbeer.com

April 9 UNLVino Sip and Savor Spago www.unlvino.com

April 28-29 HR in Hospitality Aria www.HRinhospitality.com

April 10 UNLVino BAR-b-q Caesars Palace www.unlvino.com

April 29 ACF Chefs Las Vegas-April Dinner/ Meeting www.acfchefslasvegas.org

April 11 UNLVino Bubble-Licious VENETIAN www.unlvino.com April 12 UNLVino Grand Tasting Cleveland Clinic Lou Ruvo Center for Brain Health www.unlvino.com

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

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UNLVino unlvino.com 702-413-8466

page 32

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

page 26

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

page 29

BJ’s Restaurant & Brewhouse page 31 www.bjsrestaurants.com 702-851-8050

Neat Glass www.theneatglass.com 702-332-7163

page 2

Designated Drivers, Inc. Las Vegas www.designateddriversinc.com 702-456-7433(RIDE)

Visstun Visually Stunning Cups www.visstuncups.com 800-401-2910

page 19

White Soy Sauce www.whitesoysaucefood.com

page 23

Wirtz Beverage Nevada Beer Education Program www.wirtzcraftbeer.com

page 25

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

page 27

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JCCNV www.jccnevada.com 702-428-0555

page 24

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.

Let’s Get Together at BJ’s!

Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES® Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT

CENTENNIAL | 702-851-8050

|

SUMMERLIN | 702-853-2300

|

HENDERSON | 702-473-2980

join us for HAPPY HOUR Mon.– Fri. 3–7PM | LATE NIGHT Sun.–Thurs. 10PM–Close W W W. B J S R E S TA U R A N T S . C O M |

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“Wow – I love this place!”® April 2014 I The Las Vegas Food & Beverage Professional 31 6/12/12 2:04 PM