May 2013

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Wake Up Breakfast with Nutella速 Recipe Contest Grand Prize Winner Chef Jon Stokes See story on page 16

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Issue 5 Volume 13

Las V egas Dining Tours Las Vegas Dining at its Finest

Culinary Dining Tours of Las Vegas on the Strip presented by The Las Vegas Food & Beverage Professional • Dine at 4-5 different specialty restaurants on one visit • Experience some of the best culinary dishes in Las Vegas • Take the guessing out of “Where to eat?” and no waiting in lines • Specialty cocktails - selected wines and beverages are all included • Perfect for visitors & locals looking for unique dining experiences • Great for convention-goers and spouses - three tours per day • Excellent for company dining tour and team-building experience

Restaurants you may visit depending on the day and time include: SushiSamba • Valentino • Delmonico • Aquanox • Public House Lagasse’s Table 10 • First Food & Bar • Double Helix

Las Vegas Dining Tours visit 4-5 restaurants per tour Luncheon Dining Tour 11am - 2pm Mid-day Dining Tour 2pm - 5pm Dinner Dining Tour 5pm - 8pm NOTE: Guests must be 21 or older - sorry, no children or pets due to restaurant policies. Tours limited to 20 guests per tour with average tours of 10-12 guests. Dining tour prices from $150/pp are all-inclusive including tax and tips. Custom & private gourmet tours available on request.

Contact: The Las Vegas Food & Beverage Professional Dining Tours Scott & Elaine Harris - 702-812-0346 diningtours@lvfnb.com www.lvfnb.com/diningtours

May 2013

CONTENTS

14

Cover

FEATURES Nutella completed its “Wake up to Nutella” Recipe Contest and the Grand Prize winner was local Las Vegas Chef Jon Stokes, the Executive Sous Chef at The Culinary Academy of Las Vegas and who we have featured on the cover of our May Issue. Congratulations, Jon, and nice job!

Cover photo by Shanna Magnuson. www.davistaphotography.com

Full story on page 16

8, 13 UNLVino wrapped up a few weeks ago and our share of journalists and photographers covered each event this year. Also this year & 29 aattending. new event was added on to the pleasure of all the guests BAR-B-Q highlighted a number of chefs and restaurants

featuring BBQ in various presentations and taste profiles from nontraditional BBQ restaurants.

19

25

Back Cover

29

The Niigata Sake Festival was a total success this year with over 86,000 sake loving guests, mostly young Japanese ladies from the Tokyo Region. Our own “Doctor Sake” Mike Masuyama was there as well with the entire story and personal insight to the largest sake festival in the world. Niigata Prefecture is well known for its perfect sake brewing climate, underground spring waters, high quality sake rice production and skilled sake breweries, many of which are over 400 years old!

And as a footnote, 86,200 guests@ YEN 2,000 per person is 1.5 million dollars revenue! Not bad revenue for a 2 day event!!!

Our friends at Patron are on our back cover this month, reminding us to enjoy Cinco de Mayo and enjoy your tequila any way you like it…Simply Perfect! SALUTE!

Page 4 Hot Off the Grill!

Page 14 What’s Cooking?

Page 25

Page 5 Ask Doctor Sake

at LVH

Page 6 HR Insights

Page 16 Cover Feature: Wake Up Breakfast with Nutella® Recipe Contest Winners

Page 7 Mitchell’s Spring Menu Picks

Page 19 Niigata Sake Festival Recap

Page 8 Unlvino’s Sake Fever & Bar-b-q

Page 20 Shake It Up! Competition Announces Three Las Vegas Mixologist Winners

Page 9 What’s Brewing?

Page 10 Food for Thought Page 11 Destination Dining: New Orleans Page 12 Brett’s Vegas View Page 13 Wine Talk - UNLV William F. Harrah College of Hotel Administration Capstone Course Events

www.lvfnb.com

Page 21 Chandra’s Latenight Picks

Raiding the Rock Vault

Page 26 Epicurean Corner Tequila Tasting with Al Lucero Page 28 The Advantages of Just-In-Time (JIT) Practices Page 29 UNLVino:

Big Dog’s Peace Love & Hoppy-ness Beer Festival

UNLVino - Bubble-licious

Page 22 Earth Day’s Easy 5 Steps to Green Your Restaurant This Spring

UNLVino - Grand Tasting

Page 24 It’s Your Special Day, Mom

UNLVino - Sake Fever UNLVino - BAR-b-q Page 31 Advertiser Index Events

May 2013 I The Las Vegas Food & Beverage Professional 3

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

HOT OFF THE GRILL!

May 2013 Mike Fryer Editor-in-Chief

This year UNLVino added another event called BARB-Q, which took place at the Lou Ruvo Center for Brain Health.

Sam’s Club Pitmaster Troy Black and World Food Championships President/CEO Mike McCloud join Celebrity Chef Scott Conant and LVF&B Pro’s Mike Fryer to compare food notes and enjoy a great event!

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

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

Bob Barnes Editorial Director

The Venetian-Palazzo property hosted this year’s UNLVino Bubble-Licious with “Champagne under the stars,” and we thank Southern Wine & Spirits and The Venetian-Palazzo’s Food & Beverage Department for a great evening.

SWS Luis DeSantos MS and Sebastien Silvestri VP F&B The Venetian-Palazzo are delighted with a job well done.

bob@lvfnb.com

Juanita Aiello Creative Director juanita@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

Attending the UNLVino Sake Fever hosted at The Mirage Pools, we had the luck of running into Larry & Camille Ruvo. Larry Ruvo, Senior Managing Director of Southern Wine & Spirits of Nevada, is the co-founder with UNLV of UNLVino, now in its 39th year of raising funds to help support students in the hospitality department of the university.

They loved the UNLVino issue of LVF&B Pro.

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

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

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Journalist Beth Ellyn Rosenthal

Journalist Michael Oshman

Journalist Chef Jet

Journalist Kim Trevino

Journalist Alice Swift

Journalist Juanita Fryer

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

Journalist Lisa Podaca

Journalist Jackie Brett

Journalist Chandra Paige

Journalist Mark Kelnhofer

Journalist Shelley Stepanek

Spirits Editor Adam Carmer

Journalist & Photographer Ben Brown

4 The Las Vegas Food & Beverage Professional I May 2013

Journalist Les Kincaid

Journalist Charlotte Maher

Photographer Bill Bokelmann

Journalists Scott & Elaine Harris

Journalist Ryan Wieczorek

Photographer Rose Powell-Carver

Journalist Mitchell Wilburn

Letter to the Editor Thank you for covering the grilling workshop at Springs Preserve in the current issue (April 2013-Herbs Galore: Cooking up a Storm at Springs Cafe).

We appreciate the continued support of The Las Vegas Food & Beverage Professional. I wanted to let you know that the Cafe is operated by the Culinary Academy of Las Vegas, and the chefs who work there are part of our culinary team, not the Springs Preserve. The Academy is a nonprofit that prepares people for hospitality careers in Las Vegas (www.theculinaryacademy.org).

Also, I have a couple of corrections that will help your readers make outstanding infused oils:

Journalist Linda Bernstein

1. In order to properly make the oil you must first blanch the rosemary in boiling water for 30 seconds, then drop into an ice bath to stop the cooking process.

2. Herbs need to be dry before they can be infused into oil. They can be placed in the oven set to the lowest temperature to dry out.

Photographer Shanna Magnuson

Thank you again, Polly Bates Dean of Students and Communication Culinary Academy of Las Vegas

www.lvfnb.com

ASK DOCTOR SAKE…

By K. Mike Masuyama Ph.D.

Why Does Sake Go So Well With Sushi? PART III Let’s start with the last part of the previous “sake and sushi” story. Sushi went through the second innovation here in the States and sake then became much friendlier with sushi. Why or how?

Here in the States, sushi got more diversified mostly in forms of rolls rather than Nigiri (fish slice on top of rectangular rice ball). All kinds of fish, shellfish, seafood or veggies can be rolled in sushi rice. A sheet of Nori, a black sea veggie, is used for wrapping these, but not visible from outside. Usually Tobikko, roe or eggs of flying sardine-like fish in a variety of colors-is sprinkled over, appealing here but shocking there in Japan. Anyway, a good example of roll sushi is the California roll. Roll sushi is easier to eat because it is not in direct contact with fish or it does not smell fishy in the mouth for those who are not familiar with fish but desire for a long, healthy living. I think roll sushi must have gone beyond creative or

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.

innovative to revolutionary. The California roll must be the next generation sushi in a new sushi era happening here in the States. We should erect a commemorative monument in southern California where the California roll was thought to have been born. Let me predict another sushi innovation that may come someday in the future: different seasoning rather than dark soy sauce and wasabi. When?

Now let’s go back to sake. Sake has been served hot for reasons of getting un-routine quickly and also getting rid of unfavorable smell due to lower alcohol content and less stable quality than today, respectively. Drinking sake cold was rather informal or rude in old days in Japan.

Some thirty or forty years ago sake started to be brewed for serving cold when a refrigerator became a common appliance. Anything cold became a joy or treat at restaurants and homes. Conventional sake could be served cold but it did not bring much appreciation due to

its heavy body-flavor character. Some sake brewers not in major traditional sake brewing western regions of Japan started making sake purposely for serving cold. Thus cold sake was born, gaining popularity. Cold sake averted the traditional myth of vinegar and sake due to less evaporation of vinegar in the mouth. Vinegar of sushi became less annoying, creating a bond between them.

Sake drinking was brought back by GIs after WWII; that was with hot sake. Business people and language teachers who spent months later in Japan brought back up-dated sake customs; that was with cold sake. Cold sake is cool, enjoyable like white wine and can be paired with diversified foods. Thus sushi and sake have become much friendlier or rather partners, living happily together forever.

Cheers or Kanpai with either hot or cold sake!

try beers from around the world, make friends with

the coolest locals and hear the best of the best bands jamming live. we’ll even clean up afterward.

you’re welcome.

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35 ADvAnCe TIcKeTs $40 At The GatE

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visit vegasbrewsandblues.com OpeN To GUeSts

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TIcKeTs Are LImItEd, So Pre-TIcKeTinG Is REcOmMEnDed To AVoId ADmIsSioN LInEs Or GEtTiNg TUrNed AwaY At The DooR. follow us on: www.lvfnb.com

May 2013 I The Las Vegas Food & Beverage Professional 5

HUMAN RESOURCES INSIGHTS

By Linda Westcott-Bernstein

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

Linda has written a self-help book entitled “It All Comes Down to WE!” which offers guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on Amazon or Google books.

Phone:

702-326-4040

Email: LindaBernstein@cox.net

Booksite: ItAllComesDowntoWE.com

Balancing Work and Home Life It can be challenging to juggle the demands of your job and your home life; and you’re not alone. These days, more than 40% of the workforce reports feeling stressed about balance in their lives and the difficulties this economy presents. In reality, with the excessive demands on us from employers to “do more with less” along with limited employment situations in many households, it is easy to see why we might feel stressed, pressured and burned out. The following quote sums it up… with your spouse/partner to get time “A lot of people are having a more off from the house, the chores and the difficult time finding balance in their kids. Stay connected to friends. Build lives because there have been cutbacks or layoffs where they work. They’re in time that’s just for you. Make it a afraid it may happen to them, so priority to exercise and find a way to they’re putting in more hours,” says make it fun. psychologist Robert Brooks, PhD. “But Plan a night out with your spouse or even if you don’t have much control with friends. These outings give you over the hours you have to work, you something to look forward to and an can ask yourself: In what other ways extra incentive to manage your time am I bringing greater enjoyment into well so you don’t have to cancel. my life?”

3. Streamline your time, plan for Brooks says. “Focus your time and errands. attention on things you can control.”

Use the internet to the fullest. Partake Here are a few things you can control in your bank bill-pay service and and ways to bring a little more balance have your bills paid automatically. into your life: If you cook, you could prepare and 1. Put your priorities in the right freeze a couple of meals in advance place. and then thaw them in the fridge while you are at work that day. Do Be mindful of activities that don’t your best to coordinate the errands enhance your career or personal life, or chores that you have to complete and minimize the time you spend on with stops on the way to or from your them. Don’t volunteer for extraneous, work. Use your lunch hour to the extra work. Limit the amount of time fullest and grab an item or two at the you spend at work beyond normal store while getting a quick bite to eat. work hours. At home, don’t try to cram too many activities into a short Determine if you can outsource any timeframe or a weekend. Think of your household chores or errands. relax!

What about ordering groceries online and then having them delivered? Hire Put a limit on the time spent on work whether you are in an office a kid to mow your lawn? Order your stamps online so you don’t have to go or at home. Tell your family and to the post office? Even if you’re on co-workers what those limits are. a budget, you may discover that the With clear guidelines you’ll use your time you’ll save will make it worth it. work time more effectively and not Share tasks or services with friends. let work time encroach on family Offer to do tasks that you enjoy or time, and your family may be more that you were planning to do anyway. supportive. Make vacations strictly Remember, your time is money too! off-limits for work.

2.

Allow for downtime in your 4. Do some good things for you! schedule.

It may seem hard to make time for When planning your time off, make exercise when you have a hectic schedule, but exercise may help it a point to schedule activities with your family and friends, and things you get more done by boosting that help you to recharge. Make trades your energy level and ability to

concentrate. One co-worker I knew went to the gym 2 or 3 mornings a week before his family got up. He told me that it energizes him and improves the way he feels for the rest of the day. He particularly enjoys a little bit of time to himself.

I personally like to have the morning to relax with a little yoga and light exercise. The yoga time allows me to clear my mind, put things in order in my head, and practice my faith. It’s a great time to reaffirm my goals too!

5. Find time to relax and reflect.

Don’t assume that you need to make big changes to bring more balance to your life. Even during a hectic day, you can take 10 or 15 minutes to do something that will recharge your batteries. Take up yoga, relax in a bath, read a favorite book, take a walk or listen to music. Learn to make a little time for the things that ignite your passion.

Use your weekend to the fullest.

Leave work behind and don’t fret about projects or other job responsibilities.

Make family activities a priority, including going to the park, seeing a movie, dining out affordably, and/or working on a home project that you’ve had an interest in. However, if you find that you’re racing nonstop all weekend long, then enjoy some quiet inactivity come Sunday. Let this be your day to refresh your outlook and energy.

Maintaining balance between work and home life is critical for stress management and well-being. As employers, there are definite benefits to encouraging employees to find that necessary balance. Employees whose lives are balanced are better, more loyal employees and they will do better work in the long run.

Source of quote: Robert Brooks, PhD, psychologist; co-author, The Power of Resilience: Achieving Balance, Confidence, and Personal Strength in Your Life.

HR

Question of the Month

Next month’s topic: Keeping on Open Door and Mind Do you/your company believe in the value of an open door policy? Are you approachable and open to ideas from others? Share your comments/opinion on this topic or a situation.

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

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

6 The Las Vegas Food & Beverage Professional I May 2013

www.lvfnb.com

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

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

Mitchell’s Spring Menu Picks

Over the past couple of weeks, I’ve been going about trying the best items on the brand new spring menus. Here is a brief selection of my best picks, some things unique, all delicious.

Foie Gras with Rhubarb compote Public House in The Venetian

Danged near everywhere, I’m seeing this massive influx of rhubarb, especially rhubarb and foie gras. I think I’ve seen four in the past couple weeks that all had that same formula. I think this was the best example of it (I have yet to try the Foie Gras w/ rhubarb 3-ways by John Courtney at Pinot Brasserie.) because of simply the quality of the brioche, the range in flavor of the compote and jus, and the technical precision of the foie. Each bite had that livery richness, a perfect level of salt, not too much sweetness, and a beautiful blend of spice notes from the jus.

Chilled Razor Clam Cru Comme Ça in The Cosmopolitan

Served in the shell, this mix of diced clam, diced peppers, citrus (a blend I think, couldn’t quite put my finger on it), and applewood smoked salmon roe had all the markings of unique modern French. The few ingredients struck a really nice “chord” of flavor. Refreshing, simple, and just really fun, it’s the start of a good trend at Comme Ça.

Lamb “Pot-au-Feu” (L’Agneau Printanier du Colorado) Le Cirque in Bellagio

Dungeness Crab Salad Carnevino in The Venetian

“The Flying Lariat”

by Nathan Greene RM Seafood in Mandalay Bay

Nathan Greene just launched his seasonal cocktail menu, and on it his award winning Bols Genever cocktail. It’s a mix of the Bols, vermouth, aperitif wine, amaro, bitters, and just a touch of absinthe. It has great balance, a classic dryness, modern complexity, and showcases each of the main ingredients well. This one is on their bar-only “Secret Menu,” so be sure to come early to dinner or stay late.

BEST OF SHOW

Parisian Gnocchi Comme Ça in The Cosmopolitan

Photos by Mitchell Wilburn

New Executive Chef Paul Lee is making full use of his new position as “fine dining guy to keep Firstly, you have these Dungeness crabs flown in weekly, living just a day or two before it’s on your eye on” by really veering away from the your plate. Then you have this bizarre variety commonplace, the expected, and the national of avocado called “Surprise Avocado” from a dining character itself. While everyone is California Farmers Market, which are about the tripping over themselves trying to chip this and size of an ostrich egg and have a creamy, tangy gelee that, Chef Lee is de-complexifying things. style to them. Little bit of kumquat diced in the A perfect little braised shoulder medallion, a salad and sliced right on top, bit of butter lettuce, chop, veggies and a full bodied consommé. fresh cream and herbs for the crab, and you There’s also a bit of sweetbreads (another have one really interesting dish. It showcases emerging trend), but done to avoid the overly the oceanic flavor of the crab and contrasts it with the sweet and citrus-y bitter kumquat, salty way others can be. This is one of those becoming a fresh and almost addictive dish dishes where you can reset, clear your mind, and (Keith the Sommelier paired it with this lovely truly enjoy the natural flavors of well-sourced very northern Italian white: very crisp and vegetables and meat. If you can appreciate the classics, go for this one ASAP. minerality, complemented the crab perfectly). www.lvfnb.com

HONORABLE MENTION

I wish I got a better picture to do this justice, but the darkest dining room on the Strip holds no love for my bargain camera. Dig this: 50/50 pâte à choux and Gruyère, rolled into little balls and cooked in brown butter, with house-made goat cheese, crisped up braised lamb neck and mint. This is Comme Ça trying to be more French than Charles De Gaul as a mime eating a baguette surrendering to the Eiffel Tower.

Easily the fluffiest, lightest gnocchi I’ve had in town. It’s beautiful, comforting food, and I really could eat it by the bucket. Go there, get this, no matter what.

Read the expanded version of this article and more at EatingLV.com

May 2013 I The Las Vegas Food & Beverage Professional 7

Unlvino’s Sake Fever Takes Sake Sips from the Pacific Rim to The Mirage Resort’s Tropical Pool We have attended many UNLVino events over the years, for it is a great way to support UNLV and have some fun as well. One of the favorite events of the weekend is Sake Fever, held poolside at The Mirage Resort’s tropical pool.

This evening sampling delights from the Pacific Rim is a wonderful way to experience not only world class sake, but beer, and of course unbelievable sushi and sashimi offerings as well.

smaller and smaller until it perfectly fits our chopsticks. With aromas of the sea in the air, guests enjoyed this wonderful tuna sashimi as it melted in their mouths.

A UNLVino tradition is the Dom Perignon Award of Excellence awarded at each event to honor a person in the Hospitality Industry that has made a great impact on the industry as a whole.

At Sake Fever the 2013 Dom Perignon Upon entering the tropical oasis most Award of Excellence honoree was Chef Sake Fever veterans start looking for the Masaharu Morimoto, who is known to big star of the night and head straight millions as the star of Iron Chef and for it with great haste. After all, it’s not Iron Chef America. Upon receiving often you get to watch Master Sushi his award under a perfect starlight sky, Chefs break down a $5,000 230 lb tuna the iconic chef pleased the crowd as he just flown in for the occasion. These serenaded them in Japanese. masters of knife skills carefully inspect Guests strolled from table to table the tuna and determine the best way to enjoying sake as they sampled traditional get the most out of this tasty delight from dishes from Japonais in The Mirage, The the sea. Before they do anything, it is all Palazzo’s SushiSamba, Summerlin’s about respect for this fish who gave its Poppy Den and Naked Fish just to name life for us to enjoy. Sake is poured and a few. For the beer lovers, Asahi, Singha a hearty “Kampai” to cheer the fish that and Tsingtao were on hand and pouring will soon be on our plates. The chefs their best. carefully and methodically, just as it has Sake Fever started out as its own event been done for centuries, cut large pieces and not part of the UNLVino weekend. of beautiful red meat to be broken down A few years ago Sake Fever joined the

UNLVino lineup and has been a huge hit. The 39th UNLVino was one of the best ever and we look forward to what the 40th year will bring. KAMPAI! For a job well done.

By Elaine & Scott Harris

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

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

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

UNLVino Hosts an A-list Bar-b-q with Celebrity Chefs to Close the Weekend in High Style

The main room was all abuzz with spirits, dishes

said Michael Severino, Director of Marketing &

8 The Las Vegas Food & Beverage Professional I May 2013

Special Events for Southern Wine & Spirits of Nevada. “Given Las Vegas’ burgeoning mixology scene, the talents of Francesco Lafranconi and a truly extraordinary event venue, we are excited for BAR-b-q to join the ranks of UNLVino’s longstanding, signature events.”

This high-end event also recognized MGM Grand’s President and Chief Operating Officer Scott Sibella, an alumnus of UNLV’s William F. Harrah College of Hotel Administration and 25-year hospitality industry veteran. Sibella was recognized with the Dom Perignon Award for Excellence by distinguishing himself through inspirational leadership, character and work ethic.

The inaugural UNLVino BAR-b-q with its A-list mixologists and chefs provided guests a lovely, intimate afternoon with delicious bites and enticing spirits that is sure to be added to UNLVino events in the future. We are already thinking about what next year’s BAR-b-q will bring.

Photos by Scott Harris

and celebrity chefs. A first stop for many was Poppy Den and a visit with Top Chef Angelo Sosa for a photo op, conversation and his unique tasty creations that he is famous for. Looking across the room, we noticed yet another big name chef and headed in his direction. Chef Scott Conant needs no introduction as he is well known for Chopped, other shows and of course In the 38 previous years the Grand Tasting marked his renowned Scarpetta Restaurants . This Chef/ Restaurateur/TV host was on hand serving the end of the UNLVino weekend celebration. guests, signing autographs, posing for photos and The 39th year brought yet another event to enjoy. being the all around great person he is. Guests The inaugural “BAR-b-q” was held on a beautiful also got a bonus treat when Iron Chef Masaharu Sunday morning at the Cleveland Clinic Lou Morimoto stopped in to “hang out” and enjoy the Ruvo Center for Brain Health. inaugural festivities as well.

Walking into the very unique building of the In addition to these world renowned chefs, local Cleveland Clinic Ruvo Center put guests in awe of celebrity chefs and restaurants provided attendees its architecture, which closely resembles a brain. many of their classic dishes. Local Celebrity This “brain” however, on this day was full of Chef Gustav Mauler was on hand, as well as celebrity chefs, mixologists and an eclectic mix of local favorites Fiamma and Shibuya at the MGM wine, beer and spirits.

Grand, The Four Seasons’ Charlie Palmer and Just inside the entrance, guests got the spirited Todd English P.U.B., just to name a few. afternoon going by stopping at Flight 69 Gin The Bar-b-q was not just about food. The complete with flight attendants and a pilot pouring afternoon was elevated even higher with crafttheir gin cocktail. Guests could even choose to be cocktail creations by Master Mixologist Francesco abducted by Alien Tequila and restaurant Mundo Lafranconi. “We are pleased to introduce BARbefore even walking into the main room. b-q as UNLVino’s first mixology-focused event,”

www.lvfnb.com

By Bob Barnes

what’s

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

Email: bob@lvfnb.com

BREWING?

More Beerfests on Tap in Southern Nevada

Aces & Ales and Big Dog’s Brewing Win Review-Journal Best of Las Vegas Honors Congrats are in order for Aces & Ales and Big Dog’s Brewing (both of which just happen to be our advertising partners) for being selected as winners in the 2013 Review-Journal Best of Las Vegas Readers Poll. Big Dog’s was chosen by readers as Best Microbrewery and Aces & Ales was voted by the Online Viewers Poll as having the Best Draft Selection.

Beerfest season continues with three more fests on tap in Southern Nevada. Next in line is the 7th Annual Lee’s Beer Experience at the LVH (formerly the Las Vegas Hilton) on May 11 from 4 to 8 p.m. This is one of Southern Nevada’s largest beerfests, with more than 300 craft beer choices and 70 tequilas thrown into the mix. Tickets, priced at $50 ($60 at the door), will be sold at all Lee’s Discount Liquor stores and include unlimited tasting of beer, food and commemorative glass. The LVH is on Paradise about a half-mile east of the Vegas Strip, and is a stop on the Las Vegas Monorail System.

Aces & Ales will host its 4th Annual Stone Domination event May 31-June 2, with Stone brews taking over all 26 of its taps, and Stone Brewing Owner Greg Koch popping in to rub elbows with anyone who feels worthy.

Here’s a chance to try some Stone beers that you’ve possibly never experienced or enjoy old favorites from the hoppiest-happy brewery on the planet. Aces & Ales is on Nellis just south of Twain.

beer options for take home fills in 32 or 64 oz containers. At press time the line-up included Mission Brewery Hefeweizen, Samuel Adams “Grumpy Monk” Belgian IPA, Firestone “Wookey Jack” IPA, Joseph James Citra Rye and Anderson Valley Wild Turkey Bourbon Barrel Stout.

Khoury’s Fine Wine & Spirits has been pouring outstanding craft beer choices from its 11 taps since 2011, and has added growler fills to its repertoire. If you show up on a Wednesday night from 6 to 9, you can join a host of fellow beer geeks, during which time there are also occasionally complimentary tastings.

Soon to follow, beginning just weeks after I am writing this, both Total Wine & More locations will be offering 12 taps for 32 oz and 64 oz fills pouring mostly rare, hard to find kegs such as Dogfish Head Olde School Barleywine and Lagunitas Cappuccino Stout.

All of the aforementioned establishments allow you to bring in your own growler jug with any name or logo imprinted on it, or you can purchase one for a nominal fee.

Beer Spotlight Pub at Monte Carlo Hosting Beer Dinners The Pub at Monte Carlo and Executive Chef Timothy Radigan are hosting “Gus’s Beer and Bites,” a series of beer pairing dinners. Named after Gus, the Pub’s whale mascot and logo, each dinner is priced at $64.04 (all-inclusive) and will be a four to five-course beer pairing held in the Pub’s upstairs dining room. On the schedule are: June 26/New Belgium, Aug. 28/ Sam Adams, Sept. 25/Goose Island, Oct. 30/ Alaskan Brewing, Nov. 20/Lagunitas and Dec. 11/InBev Belgian. To reserve, visit www. montecarlo.com/BeerSeries or call (702) 7696699. www.lvfnb.com

The 4th Annual Brews & Blues Festival is slated for June 1 at the Las Vegas Springs Preserve from 4 to 8 p.m. Tickets are $35 ($40 at the door) for unlimited samples of more than 50 craft brews. VIP tickets are $75 and include the perks of access to a lounge with beer and food.

Local and regional blues bands will perform on two stages throughout the festivities. Tickets can be purchased at the Springs Preserve or online at vegasbrewsandblues.com. The Springs Preserve is located on Valley View, just south of the 95 Freeway.

Whole Foods, Khoury’s and Total Wine Open Growler Fill Stations

Whole Foods Market at The District in Henderson has opened a 6-tap growler filling station across from the beer aisle with craft

This month the spotlight shines on The Lost Abbey Carnevale Ale, a spring seasonal release from the Belgian-style division of Port Brewing Company. Only 6.5% ABV (low for most Belgian styles), this Saison celebrates the arrival of spring, and is un-spiced and hopped with American Amarillo and Simcoe.

Well carbonated, it delivers a large pillowy head when poured. If you enjoy one fresh off the shelves you’ll enjoy a slight wild yeast note, which will increase over months if you can resist the urge to drink it.

As always, great beer happens in Vegas!

May 2013 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

Enjoy Spring Wines and Save

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

That robust red wine you got in December helped keep you warm on chilly winter evenings. And it paired well with hearty dishes like pot roast and stew. But the weather’s a changin’ and spring is here with early summer not far behind. Shouldn’t you consider some different wine choices? I find that the best wines for spring and summer are the lighter, brighter whites and pinks that seem to go well with the wildflowers, fresh air and long days.

The perfect pairing It’s spring and I’ve made choosing great wines to pair with your favorite warmer weather meals easy. Pinot Gris pairs beautifully with fresh shucked oysters, grilled salmon, and pad Thai or pesto chicken. And it’s a good choice if you’re serving ham; a dry white wine with good acidity like Pinot Gris will highlight the flavors of the ham. It will cut through the ham’s saltiness and enhance the sweetness of the glaze. A great possibility for a spring picnic. Ham typically is hard to pair because of the saltiness and smoke, but I’ve found that a dry Rosé works well because its fruitiness balances the salt and the Pinot Noir in it “excels with the smokiness.”

Viognier pairs with Thai foods, shellfish, and pasta with vegetables and cream sauces. Freshness, fun and light are synonyms for springtime wine.

Gone are the winter days of chills and gray skies. Greet the season with

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10 The Las Vegas Food & Beverage Professional I May 2013

wine and foods that reflect this special and uplifting time of the year.

I believe the Pinot Gris grapes grown in the Rogue Valley develop intense varietal characteristics that make it a very distinctive wine from the region. The flavors are of peaches, pears, crisp apple and a minerally finish that is evocative.

Overall, Pinot Gris is a refreshing introduction to spring wine sipping and reminds us of our favorite summertime fruits. Southern Oregon’s Pinot Gris are bright, fresh and full of melon and citrus on the palate. Roxy Ann of Medford is one of a number of Southern Oregon wineries that has done well with Pinot Gris. Its 2007 release was voted “Best of Show White” at last August’s World of Wine Competition in Gold Hill and went on to be honored as “Best U.S. Pinot Gris” in the 2008 World Wine Championship conducted by the Beverage Tasting Institute of Chicago.

Definitely a spring and summer wine.

Rosé, a pink wine, is sometimes confused with blush, but they are not the same. Blush wines are white wines made with red wine grapes, mainly Zinfandel, as well as Merlot and Cabernet. They came into vogue a couple of decades ago when there was a glut of red wine grapes on the market and Americans weren’t drinking enough red wine. Rosés are made from red grapes, using a process called saignée, or ‘bleeding.’ The pulp of most red-skinned grapes is green, producing a clear juice. Skin contact during the wine-making process imparts color. An example, Eden Vale’s Rosé, made from Pinot Noir, holds good structure with bright acidity and imparts flavors of watermelon and strawberries. Rosés are versatile food wines; drink them at brunch, with a light lunch, or on a Sunday afternoon when entertaining out on the deck. Rosé is “typically a blend of white wines and free-run juice from Pinot Noir.” Some winemakers then add a little red wine such as Syrah or Merlot to enhance the color. Eden Vale’s 2006 are Chardonnay, Viognier and the free-run Pinot Noir plus Syrah for color. The Pinot Noir actually brings some of the red wine structure to its complex flavor profile. The Chardonnay has a hint of oak with the tropical fruit characteristics of the Viognier bringing the blend together to make a very interesting complex wine that is a friend to a wide range of foods.

Rosés have been around a lot longer than blush wines. One called Almaden Grenache Rosé from California was popular with diners back in the 1960s. When blush wines came along and you could get a glass of “white zinfandel” from a tap in a pizza parlor, Rosés all but disappeared locally. But now they are making a comeback.

What if you’re not a fan of white wines, even the lighter ones, and also find that Rosé lacks appeal? Try Pinot Noir. Yes, it’s a red wine but on the light side — one of the few reds that wine fanciers recommend pairing with delicate entrees like salmon.

Red wine choices should be low in tannin, high in acidity and fruity on the palate. Pinot Gris, Viognier, Rosé and white blends are lighter in more ways than one — they’re easier on the budget. www.lvfnb.com

Destination Dining: - New Orleans -

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

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

Photo courtesy www.grandislerestaurant.com Photo courtesy www.theoldcoffeepot.com

Photo courtesy www.felixs.com

New Orleans and Sin City hold many great commonalities, among them two prestigious dining scenes. With more than 1,100 restaurants, it can be easy to lose yourself in Crescent City’s array of famed eateries and hole-in-the-wall secrets. Come hungry. This guide, compiled from the insights of concierges, locals and loyal visitors, will help you make the most of your culinary journey.

strike by, “Gettin those po’ boys something to eat!” A New Orleans signature is the Muffaletta, made with cold cuts, provolone and olive salad on crusty Italian bread. Nobody makes it better than Sergio’s, where the sandwich was invented for Italian immigrants to eat while constructing the city. Sergio’s also dismantled Bobby Flay on his TV show Throwdown, handing the celebrity chef his worst loss in the series’s history.

Stay in the French Quarter. It’s touristy, but puts you in walking distance from nearly everything that makes No-La special. You are, after all, here to be a tourist. Next, note that most of the cafés and casual establishments close around 4:30, so be sure to plan several big lunches.

Many establishments don’t take credit cards and ATM’s charge exorbitant fees, so bring cash. Be sure to make reservations whenever possible.

Another po’ boy legend is Johnny’s, where the roast beef is unlike anything conceivable at your average deli, served hot with fresh meat brought in daily. Seafood, of course, is another iconic filler: crawfish, catfish, shrimp and oysters, all fried or grilled. All sandwiches come ‘dressed,’ or served with lettuce, tomato, pickle and mayonnaise, unless specified otherwise.

Beignets, often referred to as ‘French doughnuts,’ go hand-in-hand with New Orleans.

Foodies will instantly associate these rich creations with Café Du Monde, arguably one of the region’s most famous restaurants. Ignore the hype and skip this place: a 30-minute wait leaves you with a cold, massed-produced shell of what a legendary beignet used to be. Instead, head to Café Beignet, where these delicacies are made to order. Great coffee and live jazz music gives the place a timeless atmosphere.

No-La Po’ boys date back hundreds of years, where managers help construction workers on www.lvfnb.com

Be sure to cap off your Johnny’s experience with a trip up the stairs to the dessert bar. The white chocolate bread pudding is some of the best out there, served in heaping portions.

Red velvet milkshakes and old-fashioned soda creations bring together indulgences from across the ages. Extending the dessert experience is Laura’s Candies, which just celebrated its 100th anniversary for making some of the best pralines in town.

Again on the savory side, jambalaya and gumbo are a New Orleans staple, but interestingly enough do not represent Cajun or Creole cooking. The Royal House is a superb stop for

both, as well as an excellent place to lounge and take in street music and performances. The bread pudding is excellent here as well. If you’re strictly looking for gumbo, though, you’ll find the best in town at The Old Coffee Pot. Oysters are their own food group here. Acme Oysters, which was featured on Man vs. Food, always has a crowd out the door. Just like Café du Monde, however, the name outweighs the experience here. Right across the street is Felix’s, which cooks up the exact same oysters with less hassle and lower prices. The char-grilled oysters, roasted with garlic butter and Parmesan cheese, are one of the best concoctions this city has to offer. You’ll also find excellent oysters and seafood at Grand Isle, where minimal wait time comes as a huge relief when crowds flock to the city.

You may hear some local recommendations for The Joint, a barbecue spot near Vaughn’s Bar in a residential neighborhood. Unless you absolutely need ribs, though, know that New Orleans, like Las Vegas, is far from proficient in the b-b-q arts. Surrey’s Café, however, is an absolute thumbs up. Walk a mile down Magazine Street to find this small establishment, where the wait can be frustrating [expect an hour], but, dare-say, worth it. From stellar shrimp and grits to phenomenal bananas foster French toast, Surrey’s is perhaps the best affordable brunch you will find in town.

May 2013 I The Las Vegas Food & Beverage Professional 11

Brett’s BY

NEW PROJECTS

MGM Resorts is creating a Strip-side experience and public park leading to the new 20,000-seat arena under development with AEG for completion in early 2014. New YorkNew York will be transformed into an outdoor plaza with casual bars, eateries including an expanded Nine Fine Irishmen and retail destinations anchored by a new two-story Hershey’s Chocolate World™ flagship store.

Monte Carlo’s European-style exterior will be removed for new partners, including Double Barrel; an sbe roadhouse restaurant-bar concept; Sambalatte coffee experience; and 800 Degrees Neapolitan Pizzeria. The park between the properties will have Shake Shack, a “roadside” burger stand by Danny Meyer’s Union Square Hospitality Group.

Bill’s Gamblin’ Hall & Saloon will become Gansevoort Las Vegas when it reopens as a boutique resort next year after a $185 million renovation. The revised property will partner with Victor Drai, who has run a nightclub there for 15 years and will again along with a new Drai’s Beach Club and Nightclub by the rooftop pool. There will be Parisian apartment style rooms, a new lobby, redesigned lobby bar, ultra-lounge, 40,000-square-foot casino, retail outlets and a Strip-view restaurant.

Dinner in the Sky Las Vegas with two 22seat tables dangling 180 feet from the ground will open this summer close to the Strip.

LAS VEGAS’ SHOW SCENE

Famous NFL quarterback Terry Bradshaw is combining comedy, storytelling and singing in his new stage production “Terry Bradshaw: America’s Favorite Dumb Blonde…A Life in Four Quarters” premiering at The Mirage with singers and musicians June 28 and 29.

Dance crew Jabbawockeez will open its allnew show, “PRiSM,” on May 18 at the Luxor in a new 830-seat, custom-built showroom.

“Centerfolds of Magic” starring a female ensemble of topless magicians has opened 11 p.m. shows at The Plaza. Taya Parker, 2009 “Penthouse Pet of the Year” and eight-time “Penthouse Magazine” cover girl, hosts and performs along with comedian Joe Trammel.

The first national tour of “Priscilla Queen of the Desert The Musical” will have an 11-week engagement at The Venetian beginning June 18.

The Scintas with Janien Valentine have opened at The D downtown performing three weeks per month.

The Bonkerz Comedy Club has opened downtown in the Plaza’s Zbar with comic impressionist Rich Natole, “The Guidos of Comedy” and “Vintage Vegas Comedy and Magic Revue.”

“Wheel Of Fortune” will be taping shows for six weeks at The Venetian and The Palazzo in July and August.

Topless revue “X Burlesque” at the Flamingo celebrated 11 years last month with a three-year extension.

12 The Las Vegas Food & Beverage Professional I May 2013

NEW BUSINESSES

The nightlife mecca Hakkasan Las Vegas at MGM Grand is open.

Burger Bistro with contemporary high-top tables and offering six different burger types has opened at the LVH. World Class Driving, the country’s first openroad muscle car experience, launched the American Muscle Car Driving Experience on the winding streets of Red Rock Canyon.

Michelin Star Irish chef, Conrad Gallagher and wife Candice have opened the PoshBurger Bistro in Summerlin for lunch and dinner.

The relocated Discovery Children’s Museum opened at the Donald W. Reynolds Discovery Center adjacent to The Smith Center for the Performing Arts. The three-story attraction has nine themed exhibition halls.

Vegas 500 Air Tours has launched the Grand Canyon Express tour, an accelerated under five-hour sightseeing tour of the Grand Canyon.

UPCOMING EVENTS

The SPYONvegas.com’s “Hot 100” returned to WET REPUBLIC at the MGM Grand with another 14-week bikini contest for the title “Hottest Female in Las Vegas” and $150,000 in cash and prizes.

Tattoo artistry and old-school rock ‘n’ roll will come together June 28-30 at the South Point Arena with the inaugural Art & Ink Festival featuring Junefest, classic car and art shows, entertainment, contests, pin-up fashion and tattoo artists.

The Grand Poker Series will take over the Golden Nugget June 1- July 4 with more than 300 live poker tournaments.

The 6th Annual Las Vegas Film Festival (LVFF) will return to the LVH July 18-21 and showcase more than 60 original films, shorts and documentaries. www.lvfnb.com

Wine Talk with Alice Swift

By Alice Swift Alice is teaching as an adjunct instructor in wine education at UNLV’s William F. Harrah College of Hotel Administration, while working as an Instructional Designer in the Office of Online Education. Follow her new blog site at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. alice.swift@unlv.edu

UNLV William F. Harrah College of Hotel Administration Capstone Course Events Last month as you know, the Las Vegas Food and Beverage Professional showcased the William F. Harrah College of Hotel Administration’s UNLVino Event. I, in particular, wrote about the “behindthe-scenes” aspect of this Hotel College Capstone Course of students, who took on student manager roles for the events.

This month, it is only logical to showcase the amazing result of their hard work! UNLV’s Hotel College has always been known for its wonderful food and beverage events, so I will be re-capping a couple UNLVino events as well as the latest spring semester Chef Artist dinner featuring N9NE Steakhouse at the Palms, which is also executed by another Hotel College Capstone Course of students.

UNLVino – Bubble-licious April 18, 2013

UNLVino - Grand Tasting April 20, 2013

Bubble-licious was indeed full of sparkling wines, people, music, and the ambiance to match!

The location this year was outdoors at Doge’s Palace, at The Venetian. Chef Thomas Keller was inducted as a Dom Pérignon Award of Excellence Honoree. All the food was served from various Venetian restaurants. The most popular bubblies of the night? Champagne Barons de Rothschild, Mumm, Perrier-Jouët, Moët Hennessy, Henriot and Armand de Brignac.

The Grand Tasting, located at the Paris Las Vegas Hotel and Casino this year, was a wonderful and grand event as always. Being the big event of the UNLVino series, there were thousands of guests who attended the event, matched by numerous wine producers and food pairings. Some of my favorite wineries and producers for the night are listed below: Qupé Primo Bianco Mesa Vermentino di Levendi Sardegna DOCs Justin Vineyards and 2010 André Brunel Winery Châteauneuf-du-Pape Wedell Cellars 2009 Domain Santa Blackbird Vineyards Duc Gigondas Arise Grgich Hills Estate Palmaz Vineyards, Gérard Betrand Grand Napa, CA* The winner of the night! Small Terroir Tautavel production from Napa, definitely a hidden gem.

Joseph Phelps

Alice Swift with Chef Thomas Keller at Bubble-licious

UNLV’s Chef Artist Dinner (featuring Chef Barry S. Dakake, N9NE Steakhouse) April 23, 2013 As you may know, UNLV’s Hotel College also has a capstone course dedicated to planning and executing two Chef Artist dinners a semester, and invites a guest chef/restaurateur as the focus of the evening, typically serving the specialties of their restaurant. The final Chef Artist dinner of the Spring 2013 semester featured Executive Chef Barry S. Dakake, from N9NE Steakhouse at the Palms.

Of course, what would be dinner without any wine? Southern Wine and Spirits as well as Larry Ruvo kindly donated the wine pairings for the evening, and I must say, this was possibly the best Chef Artist dinner I’ve experienced thus far! Every course was perfectly cooked and flavored, and

my favorite was definitely the Colorado Lamb.

The Chef Artist proceeds benefit students of the UNLV Hotel College, so keep an eye out for upcoming events! Similar to the UNLVino class of students who run the event, the Chef Artist dinner is also run by the class, from servers to managers to cooks to runners, etc. New to the events this year is a live camera feed to the kitchen, so that guests can see the preparation and cooking action live from the kitchen.

Photos detail my experience much better than any descriptions I can provide, so here is a recap of my amazing dinner experience…

Photos by Alice Swift

1st Course - Maine Lobster Salad

www.lvfnb.com

2nd Course - Colorado Lamb

Dessert - Lemon-Blueberry Créme Brulee

May 2013 I The Las Vegas Food & Beverage Professional 13

By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage

WHAT’S COOKING?

Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes

Las Vegas Epicurean Affair Set for May 23 at The Palazzo Pools

with misters that will help keep you comfortable once the temps begin to sizzle.

Room Chef James Mendoza had his hand in the recreation of the menu. Among the new creations we enjoyed were: Bacon Wrapped Jalapenos served with a smoked ranch dip; Latin Fruit Salad-served in a cantaloupe, with a collection of fresh honeydew, raspberries, pineapple and cantaloupe; Whole Lobster Tail served fajita style with lime-serrano-cabbage and mango pico de gallo; Chipotle-seared Shrimp Tacos with poblano sauce; and Banana Empanadafresh bananas in a turnover with caramel sauce and vanilla ice cream. Imaginative drinks include some with provocative names, such as the Kinky Bitch-a mixture of Avion, Triple Sec, Kinky Liqueur and sweet and sour.

Be sure to circle May 23 on your calendar, as that’s the date for this year’s Las Vegas Epicurean Affair. Once again being held at the beautiful Palazzo Pools, this event is an excellent opportunity to sample the best of the best-that is, the best dishes and cocktails from more than 70 of the best restaurants in Las Vegas. This year’s participants include Aquaknox, Carnevino, Craftsteak, CUT, Delmonico Steakhouse, Diego, Lagasse’s Stadium, LAVO, Postrio, STK, Southern Wine & Spirits, Valentino and Wirtz Beverage of Nevada. Sponsored by the Nevada Restaurant Association (NvRA), the event will be held from 7 to 10 p.m. (with VIP admittance at 6). Tickets are available at www.palazzo.com/Las-VegasEntertainment/Special-Events/EpicureanAffair or by calling The Palazzo Box Office at 702-414-9000. Proceeds from the event benefit NvRA’s educational and scholarship programs.

Bonefish Grill Opens at Town Square Bonefish Grill has returned to Las Vegas. Its newest location is now open at Town Square near the Las Vegas Blvd. and Sunset St. entrance across from Texas de Brazil. Bonefish Grill’s name and logo of a fish skeleton strongly suggest that seafood is its main focus. The proof that this is unquestionably the case are

Photos by Joe Urcioli

Pink Taco at the Hard Rock Hotel has completed a remodel and introduced a revised menu with 60% of the items being new. The outdoor dining area has been expanded and now comes with a bonus of a view of the Hard Rock’s pool along

Photo courtesy Bonefish Grill

Pink Taco Completes Remodel and Introduces New Menu

Photo courtesy Bonefish Grill

your inquiries.Email: bob@lvfnb.com

imported Parmesan; Atlantic Salmon, Mahi Mahi and Chilean Sea Bass that was so tender it melted in our mouth; and dessert of Trade recipe Coconut Pie, Key Lime Pie and Glutenfree Macadamia-crusted Brownie.

While we were seated at tables in the bar, it was interesting to note that the entire restaurant was packed, with a lively atmosphere, an impressive turnout for a weeknight. Bonefish Grill is open nightly for dinner, and serves lunch on Saturday and brunch on Sunday. Some deals worth checking out are the Bang Bang Shrimp Wednesdays, with the delectable appetizers going for $5 all night long; and a daily happy hour with drink specials of $1 off draft beer, half-price house wine, well & select spirits and $5 select cocktails from 4-6:30; and on SundayThursday specials on five appetizers for $5-6 are also offered during the same time.

Bonefish Grill 6527 Las Vegas Blvd S Las Vegas, NV 89119 702-407-0980

deliveries of fresh fish seven days a week from Santa Monica Seafoods, a kitchen equipped with an oak wood-burning grill and décor with some striking 3-D metal art that celebrates the creatures that live in the sea.

We were treated to a media night feast with a sampling of several menu items, including Bang Bang Shrimp-crispy breaded shrimp served with a slightly spicy cream sauce; Ahi Tuna Sashimi-sesame-seared and served with pickled ginger and wasabi; Calamari flash fried and tossed with peppers and a sweet and spicy Asian sauce; Mussels Josephine-Prince Edward Island mussels sautéed with tomatoes, garlic, basil and a lemon wine sauce that we found excellent for dredging our bread in; Caesar Salad with homemade garlic croutons and aged

14 The Las Vegas Food & Beverage Professional I May 2013

www.bonefishgrill.com/Locator/details/lasvegas-nevada

Central Celebrates Grand Opening of Outdoor Patio Central at Caesars Palace celebrated the grand opening of its all-new patio dining area with a reception held on a glorious April evening, the perfect setting for al fresco dining. Tastes of some of Executive Chef Todd Harrington’s most delectable menu items were served, including a spicy crab cake, Chinese won ton chicken salad, cheese bread balls and chocolate bar dessert. The area is very inviting, with lime green tree planters, white umbrella coverings, wood tables and comfortable wicker chairs. www.lvfnb.com

RA N 3 at 186 us # t si th Vi oo B

tomorrow, no more serving the same old crêpe.

Nutella® hazelnut spread. Millions of Americans have discovered it adds a little extra joy to breakfast. It works on your menu, too. Available in convenient sizes from our new 6.6 lb. to individual single-serve packages.

Visit nutellafoodservice.com.

spread it around.

©FERRERO

™

Grand Prize Winner Chef Jon Stokes

Culinary Academy of Las Vegas Nutella® -Filled Streusel Baked Mini Coffee Cakes Jon Stokes is executive sous chef for the Culinary Academy of Las Vegas, where he oversees the culinary team at the North Las Vegas headquarters, as well as the Springs Cafe and catering operations at the Springs Preserve. Chef Stokes has more than 25 years of culinary experience. Previously, he worked as chef de cuisine for the Hard Rock Hotel and Casino, where he was responsible for food purchasing, quality control, menu creation and development and kitchen sanitation training and standards.

Other positions include assistant executive chef, Casino Monte Lago; executive chef, Spanish Trail Golf and Country Club; and executive sous chef, Mandalay Bay Resort & Casino. He spent 12 years working in Europe, including serving as chef de cuisine, Hotel Des Alpes, Switzerland, and chef entremetier, Hilton am Tucherpark, Germany. Chef Stokes holds an associate degree in culinary arts from the Culinary Institute of America in Hyde Park, New York; a teacher’s certificate in German-Swiss Cuisine from Lucerne, Switzerland; and an associate degree in food service from Mesa College in San Diego.

Photo by Shanna Magnuson

Chef Stokes first discovered Nutella® when he worked in Europe, and he enjoyed eating it for breakfast on croissants and freshly baked bread. After returning to the United States with his family, he was happy to find it in the local grocery store, and his children grew up eating it. Chef Stokes was excited to hear about the recipe contest: “I love to bake and it was easy to incorporate Nutella® into my recipe since I’m such a long-time fan.”

NUTELLA®-FILLED STREUSEL BAKED MINI COFFEE CAKES Yield: 12 servings

Portion: 1 mini coffee cake

INGREDIENTS Coffee cakes:

1 cup low-fat milk

Streusel:

2 cups all-purpose flour

2 Tbsp. unsalted butter, melted and cooled

1/3 cup all-purpose flour

1 cup granulated sugar 2 tsp. baking powder

1 tsp. vanilla extract

1/2 tsp. Kosher salt

Powdered sugar for garnish

1 large egg, lightly beaten

1/4 cup dark brown sugar 1/2 tsp. ground cinnamon 2 Tbsp. unsalted butter, chilled, diced

Filling: 3/4 cup Nutella® hazelnut spread

METHOD Preheat conventional oven to 350°F. 1. For coffee cake batter, sift together flour, sugar, baking powder and salt in a bowl. Hold.

2. In a small bowl, whisk together the egg, milk, melted butter and vanilla. Stir wet mixture into the dry ingredients until just combined. Spoon the batter into a muffin pan prepared with liners, filling each a little more than 3/4 full.

3. For streusel, combine flour, sugar and cinnamon; mix well. Mix in butter until well blended. Sprinkle the streusel mixture evenly over tops of each mini coffee cake, approximately 1 Tbsp. per muffin.

4. Bake mini coffee cakes 25–30 minutes or until a foodpick comes out clean. Remove from oven and allow to cool 10 minutes. Tap the coffee cakes out onto a sheet pan.

5. Once the coffee cakes have cooled, place Nutella® into a pastry bag equipped with a small round tip. Use a foodpick in a corner of each mini coffee cake, at a 6 o’clock position and at a 45 degree angle, to create a channel; remove pick and then fill each with 1 Tbsp. Nutella® until you feel resistance toward the center of the cake.

To finish the coffee cakes, dust with powdered sugar, if desired.

16 The Las Vegas Food & Beverage Professional I May 2013

www.lvfnb.com

Wake Up Breakfast with Nutella® Recipe Contest Winners NUTELLA® BREAKFAST BERRY CROSTINI Yield: 12 servings

1st Prize Winner

Chef Michael Watz

Washburne Culinary Institute Nutella ® Breakfast Berry Crostini

INGREDIENTS

Portion: 3 slices of crostini

18 slices baguette-style bread, 1/2-inch thick 1/4 cup olive oil 1/2 cup water 1 cup granulated sugar 1 Tbsp. ginger root, peeled and finely chopped 1/3 cup lemon zest

3/4 cup mascarpone cheese, softened to room temperature 1 1/2 cups Nutella® hazelnut spread 1 qt. fresh berries 1/2 cup fresh pomegranate seeds 1/2 cup toasted pine nuts, roughly chopped 12 sprigs fresh mint

METHOD Preheat conventional oven to 350°F. 1. Lightly brush both sides of the baguette slices with olive oil using a pastry brush. Generously spray a parchment-lined sheet pan and lay out slices in an even layer onto the sheet pan. Bake approximately 4 minutes or until the top sides of the bread slices begin to evenly brown. Remove the pan from the oven, turn the bread slices over and bake for an additional 4 minutes or until the second side is evenly browned. Remove the pan from the oven and cool to room temperature.

2. In a saucepan, combine water, sugar and ginger over low heat, and bring to a rapid simmer. Stir in lemon zest and cook for approximately 1–2 minutes. Using a slotted spoon, remove the lemon zest from the simple syrup and place onto parchment paper to cool. Remove lemon syrup from heat. Reserve.

3. In a mixing bowl, whisk together mascarpone cheese and 2 Tbsp. reserved lemon syrup until smooth. Cover and refrigerate until ready to use.

4. For Each Serving: Spread 3 slices of toasted baguette with 2 Tbsp. Nutella®. In the center of each slice of baguette, attractively garnish with 3–4 raspberries, blackberries, blueberries or 2 strawberry halves. Sprinkle top of each with several reserved strands of candied lemon zest or peel.

5. To Serve: Arrange 3 prepped crostini on a plate and top each with a 1 tsp. dollop of mascarpone mixture. Decoratively garnish the perimeter of each plate with a shower of pomegranate seeds, toasted pine nuts or a sprig of fresh mint, as desired.

2nd Prize Winner Chef Rick Browne

Sportsman’s Bar & Grill Nutella ® -BaconBanana Waffle Sandwich

NUTELLA®-BACON-BANANA WAFFLE SANDWICH Yield: 12 servings

Portion: 1 waffle sandwich

INGREDIENTS 1 1/2 cups dark brown sugar 36 slices thick, smoky bacon 6 medium bananas, peeled, sliced

3 qt. prepared buttermilk waffle batter 1 1/2 cups Nutella® hazelnut spread 1 1/2 qt. fresh fruit salad, optional

METHOD Preheat conventional oven to 375°F. 1. Place bacon slices in a single layer on a rack on a parchment-lined sheet pan. Sprinkle sugar evenly over bacon slices, approximately 2 tsp. per slice. Bake until sugar is caramelized and the bacon is browned and crisp, about 25 minutes. Remove sheet pan with bacon from oven and cool slightly. Remove 12 bacon slices from rack and roughly chop. Reserve.

2. Prep a waffle iron (note: Belgian waffle irons may be too thick) on a counter or cutting board and preheat to manufacturer’s suggested temperature. While iron is heating, fold the reserved chopped bacon into the waffle batter.

3. Spoon waffle batter onto waffle iron, 1/2 cup per waffle, and cook until golden-brown, approximately 5–6 minutes. When the waffles are crisp and cooked through, remove from waffle iron and place 1 waffle on a plate and smear with 2 Tbsp. Nutella®. Top with 6 slices of banana (or a 1/2 banana sliced) and 2 slices of bacon. Top this with another waffle to make a Nutella®bacon-banana sandwich.

4. Serve each hot sandwich with fresh fruit on the side, if desired.

Nutella© hazelnut spread. Millions of Americans have discovered it adds a little extra joy to breakfast.

It works on your menu, too. Available in convenient sizes from our new 6.6 lb. to individual single-serve packages. Visit nutellafoodservice.com www.lvfnb.com

May 2013 I The Las Vegas Food & Beverage Professional 17

Niigata Sake Festival on March 16-17, 2013 Niigata, Japan

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

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

-SAKE - -SAKE- -SAKE- was the code to open a floodgate of the “Sake no Jin” sake festival in Niigata, Japan. Eighty-eight sake breweries greeted more than 85,000 people not only from Niigata, Japan but also Asia and other worlds at the Toki Messe Convention Center for two days, March 16-17. It was the 10th annual event and the world’s largest organized by the Niigata Sake Brewers Association. The association tries to match this event of sake with Oktoberfest in Munich of beer. It was a great, rare chance to taste sake directly from breweries and to chat with brewers. Other local or national sake organizations do not have such an event to match in terms of numbers of participants. It was co-sponsored or supported by Niigata prefecture-city governments, Japan Agriculture Coop, the Food Fest Committee, Niigata Nippo Newspaper, other media, food companies, JR, etc.

Admission was 2,000 yen ($22) for one day free tasting. Drinking age is 20 in Japan. New adults at age of 20 got a discount. Can you imagine all you can drink sake from 88 brewers ? Paid attendees were given nice ceramic cups, choko, and went around brewery booths in the overcrowed hall. Often people had to line up to be poured. Pouring was generous but limited in order to give a chance to taste different sake as much as possible, responsibly. Some brewers presented new products like fruit sake while most brewers did traditional sake cold and occasionally warm. This was purely for tasting sake. There was almost no of food pairing with sake. The organizer had done food pairing trials with non-conventional food like cheese in the past but none this year. People had to buy food for lunch or a snack. These were slightly different from many sake events in the US. People’s enjoyment of drinking different sake was the same, though. There were official ceremonies like an opening tape cut, sake keg cracking, Kagamibiraki, and greeting speeches by the association chairperson, Mr. K. Saito, Izumida Niigata Prefecture Governor and Shinoda Niigata City Mayor. In addition, entertainment like local fork performers, Geisha traditional dances, etc. boosted drinking joy. Many people went for dinner and additional drinking to restaurants after the event. Thousands stayed in hotels. This event brought an enormous economic effect on local business.

Niigata is famous for rice and snow, which are key ingredients for another famous item, sake.

It is located about a 2-hour bullet train ride from

Tokyo through still snow-capped mountains in winter. Some 40% of attendees came from out-of-prefecture, mostly from the Tokyo metropolitan area. Compared with the last two or three events, older, male attendees disappeared this year. Younger people showed up in groups and some retired couples were spotted. Since sake stays in macho, middle-senior age domain and its consumption has been declining, this demographic change may be a welcome sign to the organizer. Such a sake event will eventually, hopefully go beyond a festival, becoming a marketing tool-opportunity to promote sake toward potential consumers in local and national markets if organized properly. It also implies such a sake event can arouse further interest and knowledge of sake outside Japan. Not many foreigners were spotted, probably because of a shortage of advertisement to English or other language audiences. Actually the association participated in a food event in Singapore last year and drew business interests in South East Asia. It may be time for Niigata sake brewers to come to Las Vegas to promote its excellent sake along with food. Food must be an inseparable constituent in sake events here in the States.

Amazingly two thirds of Niigata sake is reportedly exported outside Japan. Many Niigata sake are already sold in the States. But we have little knowledge of which is Niigata sake or its good “clean-smooth-gracious” taste character.

Sorry to say sake is not made equal. Niigata sake is superb particularly for serving cold. We look forward to learning more about Niigata sake at a sake event in Las Vegas. Also we should visit Niigata for all you can drink sake next year.

speech by Niigata governor

Obata brewery with Eric

Obata brewery with Eric

the association officials

Photos by K. Mike Masuyama Ph.D.

Ichijima brewery with a UK buyer

www.lvfnb.com

Kirinzan brewery (association chairperson’s brewery)

Kondo brewery (association vice-chairperson’s brewery)

May 2013 I The Las Vegas Food & Beverage Professional 19

By Kim Trevino

Shake It Up! Competition Announces Three Las Vegas Mixologist Winners

Kim Trevino is an avid lover of all food and wine. She received her degree in Journalism and Media Studies from UNLV and currently freelances for the Examiner.com, where she hosts two columns based on fashion and relationships. Her biggest passion is writing, and you can visit her personal blog site at http://lessonsfrommylifebykim.blogspot.com.

With help from Southern Wine and Spirits of America, the seventh annual Shake It Up! competition took place in Las Vegas during the Nightclub and Bar Convention in March. Known as one of America’s largest mixology competitions, this contest was all about finding the best original cocktail.

With a panel of some of the nation’s leading mixologists by their side, the competition found its winner in Diane Silvey, from the Bellagio. Silvey took home the grand prize of $15,000 and was one of three Las Vegas mixologists who landed in the Top 5, including Max Solano from The Venetian placing 3rd and Christopher Hopkins from The Cosmopolitan placing 5th.

How did you become a mixologist and what led you to pursue this field?

DS-In 1979, while living in Sacramento, I saw an ad that Harrah’s in South Lake Tahoe was hiring for the summer. However, Lake Tahoe was so beautiful that I wound up staying for 13 years. In 1991 I was offered an opportunity to become a bartender through an in-house program. Twenty-two years later, I’m still learning and enjoying that career choice I made here at Bellagio.

CH-I was inspired by the growing movement of creating cocktails from scratch while living in London where the guys and girls behind the bar were really experimenting with seasonal fruits and herbs, while also using learning and product education to drive the level of professionalism to new heights.

MS-In early 2004, I was working at a bar in Boston when my wife (then-girlfriend), Joy, and I decided to move down to Orlando. In Orlando, I was introduced to many different types of cuisine and that’s when the creative light bulb went on in my mind. By 2005, I had finished my sommelier certification and started working for Chef Emeril in early 2006. I relocated to Las Vegas in late 2007 to help open Emeril’s Table 10 restaurant, and I’ve been going 100 miles an hour since–and loving every moment.

What made you decide to enter the Shake It Up! contest and how did the judges determine the winners?

DS-In order to be chosen as a finalist for the competition, you must first submit a cocktail entry. A select group of judges determine the top five competitors, who create a new cocktail that includes a secret ingredient. The competitors are given 15 minutes to create the cocktail and present it to the judges. The winner is determined based on the cocktail’s presentation, aroma, taste, creativity and proper use of the secret ingredient.

CH-This year, Shake It Up! was all about the classic American spirit. Running Vesper Bar inside The Cosmopolitan of Las Vegas that focuses on classic cocktails, the parameters of the competition were exactly the kind that I like to develop drinks around.

MS-The competition, run by Southern Wine & Spirits, is clearly one of the best annual competitions held. It takes place during the Nightclub & Bar show and showcases some

of the best talent of mixologists from all over the continental U.S. This is my sixth year to participate.

Can you tell us how you came up with your creation for your winning drink?

DS-My winning drink was based on and inspired by the theme of this year’s show, “The Spirit of America,” and the secret ingredient was root beer syrup. My cocktail, American Dream, contained Larceny Bourbon. And since this year no citrus or juices were allowed, I added Pama Pomegranate Liqueur to balance out the sweetness of the root beer syrup. I added Patron XO Café Dark Cocoa to add notes of chocolate and coffee, and added Fee Brothers Black Walnut Bitters.

CH-Taking the basic premise behind the Old Fashioned, I used a hint of apricot liqueur as the sweetener, matched with Larceny Bourbon.

The twist involved a custom ice sphere made up of Fee’s Falernum Syrup, Luxardo Maraschino Liqueur and water, to add another level of flavor as the sphere dissolves into the drink.

MS-There were several routes I wanted to take, but I finally found a recipe that was unique, balanced and delicious, using Jim Beam Honey Tea. I used a mixture based around gin with Luxardo Fernet, walnut bitters, grapefruit peel and club soda.

What is your current position?

DS-I am currently a bartender at Bellagio and have been here since it opened in 1998. I love the creative aspect of making a well-balanced cocktail, and hope that what I do creates a special moment for my guests.

CH-I am currently the Property Mixologist for The Cosmopolitan of Las Vegas where I am responsible for the drinks development across nine bars, each with a different focus and style.

MS-I have a unique position within Emeril Lagasse’s restaurants. My main job is Mixologist and Beverage Manager at Emeril’s renowned Delmonico Steakhouse inside The Venetian Resort Hotel & Casino.

How did it feel to be one of three winning mixologists from Las Vegas?

DS-To have three of us from Las Vegas in the final five was really a thrill.

CH-The fact we had three of the top five from such a talented field of spirit professionals across the country, was a great feeling and

20 The Las Vegas Food & Beverage Professional I May 2013

Diane Silvey

Max Solano

Christopher Hopkins

really highlights that, although we are used to dealing with really high volume of sales, there is also a dedicated group of individuals and cocktail programs in this city, that can compete and compare to the great cocktail cities of the nation.

MS-It’s always an honor to be recognized in my field, because this generation of mixologists are the ones paving the way and inspiring others to continue to do great things!

What do you enjoy doing in your spare time?

DS-I love spending time with my husband. I also enjoy reading as much as I can. I also have to admit that I am a Food Network junkie. I get so many ideas and inspirations for my cocktails watching the chefs and the creative ways they use ingredients.

CH-In my spare time I like to have dinner parties, travel and play golf.

MS-Spare time? [laughs] I truly do spend a lot of personal time investing in my education and knowledge of spirits and mixology. However, I’m also a big animal advocate and love spending as much time as I can with my three big dogs and two cats. www.lvfnb.com

Industry Nightlife

By Chandra Paige

Chandra’s Latenight Picks Yard House

6593 S Las Vegas Blvd Closing time at 1:45 a.m.

Located in Town Square and if you are a beer lover, this would be the place to go to try new ones and get a bite to eat. Menu is big and has great patio seating including the roomy inside and large center bar. Try a Pyramid Apricot if you are not a big fan of beer and want a fruitier taste. Or go for the Guinness; if you aren’t driving go for the half yard size! To snack on there is a good variety to choose from.

Snacks: Sweet Potato Fries or Shitake Garlic Noodles. Appetizers: Coconut Shrimp or Lettuce Wraps. Entrees: Ginger Crusted Halibut or Rib Eye. Desserts: Trio Sampler for a little bit of the most popular ones or Mini Lemon Soufflé Cake.

Brio Tuscan Grille 6653 S Las Vegas Blvd Hours on Friday till 12 a.m.

Also located in Town Square and I always get the Bruschetta Sampler.

The pastas are obviously their specialty but also well known for their Lobster Bisque. There are vegetarian choices too for those looking for a bigger menu for them. You can even request to have a dish without the meat if you see something you like.

d.Vino Italian Food and Wine Bar

Monte Carlo Hours 10:30 p.m. on weekdays, weekends closes at 11 p.m.

Trying to impress a special someone? This is an elegant restaurant with superb customer service. If you need to show how sorry you are to your lady, take her to this romantic ambience. Start off with the Meat and Cheese selection, or the Arancini Alla Bolognese, a fancy name for fried risotto, but delicious. Main course order the Pumpkin Ravioli, or the Veal Marsala. Order a nice red cabernet to enjoy with it all and make sure you have room for dessert. Tiramisu here is scrumptious!

Chandra Paige is a PR director for mobiAdzz, and is also an independent marketing and business consultant nationally. She writes about food, nightlife, events and life stories.

Mon Ami Gabi Paris Hotel Hours 7 a.m. to 11 p.m., till midnight on Fri. and Sat. This has been our go to place for breakfast or lunch because service is excellent; the food has always been superb. French cuisine with a staff that’s friendly and warm. If you have a guest from out of town, treat them to this beautiful place. A gorgeous glass dome sun room section to feel bright in the day or romantic to look at night skies and the Strip lights. Of course outside patio seating which I favor for the view. Across from Bellagio for enjoyment of people watching and water shows. One of the many managers, Ryan Richardson, spoke with me with pride of Mon Ami Gabi. Start off with the Olive Jar, Housemade Country Pate, or their big heaping bowl of Onion Soup Au Gratin smothered with melted gruyere cheese. Frisee, Kale and Warm Bacon Salad with a soft-poached egg is heaven. Main course the Sea Scallops are large and tender with Carmelized Brussels Sprouts and Bacon, Cauliflower Puree, Trout Amandine with almonds and brown butter, haricot vert, and preserved lemon very classic French.

Wanting steaks? Hanger Steak with merlot butter; need I say more?

They have many other cuts and choices but I just don’t have the room to list all the favorites, even gluten free entrees. The menu has a wine list that was handpicked by the chef and owner Gabino Sotelino.

The executive chef partner is Terry Lynch, classically trained at Le Cordon Bleu in Paris. Just make sure you don’t go when starving, as there is usually a wait time because it is that good!

Okay, now I am hungry after writing this. How about you?

Big Dog’s Peace Love & Hoppy-ness Beer Festival

Photos by Chef Joey Campos

www.lvfnb.com

May 2013 I The Las Vegas Food & Beverage Professional 21

Earth Day’s Easy 5 Steps to Green Your Restaurant This Spring

By Michael Oshman Michael Oshman is the founder and executive director of the Green Restaurant Association (GRA), a national non-profit organization formed in 1990 to create environmental sustainability in the foodservice industry.

It doesn’t have to be daunting. Take Five Easy Green Steps this spring and see how much your restaurant can accomplish in a short time.

Don’t let another season go by before you address these “must do” green steps.

They Are: 1.) Easy 2.) Quick

They Have: 3.) Low to no capital investment 4.) Quick and sizable payback 5.) Large Environmental Impact

Here we go: 1. Super Efficient Spray Valves It’s not about how exciting these steps are. It’s about how exciting their results are. There is no need to be using spray valves above 1.28 gallons per minute; there are spray valves that are even considerably less than 1 gallon per minute. Make the change today. Save energy, save water, save impact on what goes down the drain.

The investment is about $70. The payback is less than a month. The annual savings are usually $1,000+.

2. LED Lighting 13% of your electricity is for lighting. You can bring that 13% down to 3%. That is an incredible savings. You can find LED bulbs that look great.

Why have your lighting costs be 13% of your electricity bill when you can have it be 3%?

You’ll save hundreds of bulbs, because they last longer, and you’ll save over 80% of the electricity to light your restaurant. Either purchase them and have a roughly 1-2 year payback; or find a company with a leasing option, where you are cash positive on day one.

3. Recycle and Compost You can become a Near-Zero Waste Restaurant™ by reducing your waste 95% through recycling and composting. Why send your waste to landfills for the next generation’s financial and environmental burden. Send your

food to become soil; and your paper to become new paper. In many cities, your trash bill will go down significantly and save you thousands of dollars per year.

4. Eliminate Bottled Water It’s been proven throughout the country, that consumers are happy with onsite filtered bottled water that can be carbonated too.

We’ve received feedback from our Certified Green Restaurants®. You can put them on your table with an educational sign. Charge $1 or so.

Because your cost is so low, your profit margin can be even higher than with disposable bottled water.

5. Attract the Flexitarian Customers It’s not just vegetarians anymore. There are many flexitarians who give preference to vegetarian items due to heart issues, health or environmental values. Don’t overlook this demographic. It’s large. Make it easy for them to come to your restaurant. If a group of five people go out to eat, they are going to find a place that is great and offers menu options for the entire group, which means the flexitarian often disproportionately, influences the dining decision. Offer a few menu items that are 100% vegetarian or 100% vegan; label them clearly, and make sure that your chefs understand how important it is to make the items to their accurate label.

It’s Earth Day 2013, 43 years in from the first Earth Day in 1970, and 23 years in from the birth of the latest chapter in the environmental movement. It’s no longer “hard to be green” or “costly to be green.”

It’s smart. It’s good for our planet. It’s good for your business.

22 The Las Vegas Food & Beverage Professional I May 2013

About the Green Restaurant Association 2013 marks the 23nd anniversary of the Green Restaurant Association’s (GRA) founding in 1990. The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. For two decades, the GRA has pioneered the Green Restaurant® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA is endorsed by scores of national environmental organizations such as NRDC and Environmental Defense, and esteemed trade organizations including the New York State Restaurant Association, Orange County Restaurant Association, and America Public Garden Association.

The GRA is also an Energy Star partner. In 2010, Citysearch announced the GRA as their official Green Restaurant® listing partner.

The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post.

For more information visit www.dinegreen.com. www.lvfnb.com

Green Restaurant Association

TM

Since 1990

Thinking of Going Green?

Take a strategic approach.

a non-profit organization Phone: (617) 737-3344 Email: gra@dinegreen.com www.dinegreen.com

By Shelley Stepanek

It’s Your Special Day, Mom ice cream sandwich for dessert, such as bananas foster, mudslide or strawberry rainbow. This new restaurant and bar is located across from AMC theaters at Town Square. Priced at $24.95 per person, reserve at 702-641-7768. www. meatballspot.com

Mother’s Day is May 12, so celebrate with Mom at some of these fabulous eateries, and let Mom know you care about her.

almond clafoutis for dessert is an excellent way to say, “Mom, you’re the best.” The complete meal is $49 for Mother’s Day. But any day of the week, Austin’s will give you the best of service and the finest quality of food. 702-631-1001 www. texasstation.com/dining/austins

MEATBALL SPOT First off, MEATBALL SPOT, one of the best new restaurants to open in the last 6 months. Famed “Top Chef” Carla Pellegrino has put together a delicious feast which includes a caprese salad made with vine ripened tomatoes, fresh mozzarella and extra virgin olive oil, followed by classic meatball bruschetta-grilled French bread, topped with Carla’s meatballs, along with a large portion of rigatoni tossed in her signature spicy meat sauce. Why not top it off with an

MT. CHARLESTON RESORT BRUNCH AND A ROOM, at one of our favorites, the Mt. Charleston Resort. Brunch seating will be at 9, 11, 1, and 3. Take a drive up to the cooler elevation, dine on the patio with a fabulous view, or do something really special and take the dining and room package to really show Mom how much you care. The buffet will feature honey baked ham, prime rib, baked chicken, a full salad bar, eggs, fresh fruits and all the standard brunch items. Have a walk in the cool mountain air, and maybe surprise Mom with a bottle of champagne.

To book the room package with 2 buffets at $115 call 702-872-5500 or www.mtcharlestonresort.com.

TODD ENGLISH’S OLIVES IN THE BELLAGIO Where else can you get the perfect food with the perfect view? Todd English’s Olives has been a tried and true staple for years. On Mother’s Day, there will be new dishes to try such as watermelon and cucumber gazpacho, steak and eggs, salt-roasted prime rib of beef and all of the favorites. Book early to get a deck table. 702-631-1033 from 1 to 9 p.m. www.Toddenglish.com

HASH HOUSE A GO GO

AUSTIN’S STEAKHOUSE AT TEXAS STATION If you haven’t been to Texas Station in a long time, Mother’s Day is the perfect time to return. A total meal which includes a seafood bisque appetizer with rock shrimp, Maine lobster and King crab is the starter. An entree choice of either pan-seared lemon sole with jumbo lump crab meat and sautéed spinach or the mesquite-grilled filet mignonette with potatoes and asparagus and a Bosc Pear and 24 The Las Vegas Food & Beverage Professional I May 2013

With four locations featuring specials for Mother’s Day, you have a large choice. There will be cherrydark chocolate chip pancakes, roast chicken Betsy, Mama Margie’s beach picnic, Stella’s shrimp quesadillas, and plenty of drink specials. Always known for their tremendous-size portions of food, the Hash House offers the best of service, and is known for its one family owner. There will be plenty of wines, and great prices. Let Mom make the call as to which location she would love to visit: M Resort, the Quad, W. Sahara or the Plaza. www.hashhouseagogo.com www.lvfnb.com

Raiding the Rock Vault at LVH

Traditional yet New Perfect Soy Sauce Flavor without the Color!

A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, Photos by Juanita Aiello

fusion and natural foods

www.whitesoysaucefood.com

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“Wow – I love this place!”® May 2013 I The Las Vegas Food & Beverage Professional 25 6/12/12 2:04 PM

Epicurean Corner

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

Tequila Tasting with Al Lucero

UNLV’s Al Izzolo and Dr. Jean Hertzman with Al and Laurie Lucero

Tequila! Probably the happiest sounding word I’ve ever heard. It’s a word that I possibly couldn’t utter somberly or soberly. Mainly because every time I say it, the tequila song plays in my head which kind of makes me want to dance, too. Kidding aside, it is a happy drink.

If you’re sad, a shot could pick you up. If you’re happy, you can only get happier as you drink.

Tequila gained notoriety in my home country back in the nineties when the hottest nightclubs in Manila started sponsoring body shots contests.

The winners are those who could daringly lick, shoot and suck in a provocative manner. Jose Cuervo is the brand of choice there and Cuervo promoters are usually the main sponsors of these events. Being a tropical country, margaritas are very popular summer drinks, too. It is also a drink that we can enjoy all year round.

When the author of The Great Margarita Book, Al Lucero, held a tequila-tasting seminar at the UNLV Hotel College Boyd Dining Room last April 10, I was in the front row. Well, front row behind the sponsors. The event was a collaboration of the UNLV Beverage Club and the Epicurean society. Some of the spirits served at the seminar were sponsored by Southern Wine and Spirits. Riedel also provided tequila glasses for the tasting. The Epicurean prepared beef fajitas, burritos and chips and salsa to complement the drinks. Margaritas were served before the talk while we all enjoyed our food.

On our tables, we had a placemat with shots of different kinds of tequilas in place for the tasting.

The front row shot glasses had Cuervo, Leroux Triple Sec, Cointreau and Grand Marnier. The row behind had the Patron Silver in the old style shot glass, then the same thing in a Riedel glass; Patron Reposado, which is the same as the silver but aged in an old oak barrel for at least 60 days, also in Riedel glass; and the Patron Anejo, aged for at least a year. Al walked us through the tasting process, helping us differentiate each shot from the other by giving us hints of what to look for and taste. Although I am a huge fan of Cuervo, Patron Anejo won me over and the crowd unanimously, to which Al commented, “You all have expensive taste.”

The evening was a huge success and the guests enjoyed the food and the nonstop margaritas that continued until closing. I truly enjoyed the experience, but I am not one to drink and drive so I had my husband pick me up after the event. Like Al said, those little 42 to 80-proof shots can only remain a happy drink in the hands of a responsible person.

26 The Las Vegas Food & Beverage Professional I May 2013

Photos by Lisa Podaca

After the hearty and rather intoxicating dinner, we all sat down and listened to Al, who owns Maria’s New Mexican Kitchen in Santa Fe, New Mexico, talk about tequila. Al is very well-versed in the tequila lingo being a tequila connoisseur, and his collection in the restaurant

amounts to over 150 brands of 100% agave tequilas ranging from Blancos to Reposados to Anejos and even Super Premiums.

Maria’s, boasts over 60 brands of each kind.

He also enlightened us that Cuervo, although very good tequila, is a mixto (51% agave tequila and 49% something else) and bottled in Connecticut.

According to Al, a 100% agave tequila is bottled only in Mexico and it bears the “100% Agave” on the label. This is a leading export product and government regulations must be followed in production.

Lisa Podaca with Al and Laurie Lucero

www.lvfnb.com

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

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

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By Mark Kelnhofer, MBA

The Advantages of Just-In-Time (JIT) Practices Restaurant operators are probably familiar with the term just-in-time (JIT) practices. However, they more than likely do not implement them.

JIT practices for ordering and production can increase the efficiency and profitability of the restaurant location. Too many times, restaurants attempt to run their production or ordering off of a sales mix report or their experience. In some cases, production and ordering requirements are being made with no data at all. Naturally, the operator does not want to run out of food, but this fear also causes cases where they produce or order way beyond what they actually need.

Increased production and ordering levels are two great opportunities where cost improvements can be made. When you over produce or order, you have created the propensity to waste and the clock is now ticking on the recipe’s shelf life.

The goal with JIT is to limit the window and keep the waste to a minimum.

Early in the morning the production team is producing product. However, in many cases, they are producing product in advance to their needs. This is an attempt to make product based on shelf lives and not necessarily if they need it or not. They will justify this by stating it has a 72 hour shelf life and more than likely the product will be used. In some cases, production occurs just by having inventory on the shelves. The dice has just been rolled and the potential for waste has been created.

With JIT practices, the goal is to produce only what you need. Based on a day specific mix and

Mark Kelnhofer is the President and CEO of Return On Ingredients LLC and has over 20 years in management accounting experience including ten years in restaurant industry. He is an international speaker on recipe costing and menu engineering. He can be reached at (614) 558-2239 and Mark@ReturnOnIngredients.com.

a forecast to determine what we need to produce for one day. What a huge shift of thought and discipline. Focus on daily needs and not necessarily on future needs. As an example, if there is a forecasted production need of a dozen lasagnas, the goal would be to only produce those dozen and nothing more.

In terms of ordering purchased inventory items, it becomes a little more complicated. However, the end result is the same: minimize the opportunity of waste. To obtain a JIT amount, there needs to be an established order schedule. Each order will have to last until the next one is scheduled to arrive. With some locations, an additional buffer or safety stock should be set depending on some other factors such as night drops, distance from the delivering warehouse, dependability of the vendor (time and fill accuracy), etc. For example, if the location is in St. Louis and they are receiving shipments from a warehouse 500 miles away, it would be a gamble to assume the delivery truck is going to be on time, all the time (i.e. the truck could be late or breakdown). To prepare any order a physical inventory of product on the shelf needs to be completed. Without taking on hand counts, you will automatically be bringing in product unnecessarily. The discipline is only order enough to last you until the next order. With reduced product on the shelves, the restaurant will experience less waste.

When applying just-in-time practices in the restaurant industry, the biggest hurdle may be the discipline to change and adopt the practices.

Most restaurant locations may not ever have systems to provide them calculated suggestive orders and may be working with manually set pars. In order to reach just-in-time goals, you need to have a dynamically calculated pars that looks at the past menu mix (history) and the recipes of the mix. In order to establish dynamic pars, you will need to have in place several practices or tools. First is the ability to forecast either traffic (guest counts or sales dollars). The second is the ability to gather historic sales mixes from the point-of-sale (POS) systems. Many back office systems have interfaces directly with the many of the POS systems or in some case the POS system makes it easy to export this data.

Recipes in some manner would then need to be in place to represent every menu item that is sold in the POS to then calculate the production requirement. With these pieces the calculation for dynamic pars can be accomplished.

Having dynamic pars for both production and ordering can have a major impact on increasing efficiency and the bottom line. The goal is to reduce the opportunity of waste and create a change of mindset to only produce and order what is needed. Combined with a forecast and an order schedule, you now have a powerful tool to reduce the inventory levels and waste.

Just-in-time systems do require establishing a whole new level of discipline for the operations.

Discipline of this nature can only improve the bottom line.

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.

Annual Membership Fee Individual Membership Fee - $20 Corporate Membership Fee - $200 (includes 5 membership cards) www.jccnevada.com info@jccnevada.com (702) 428-0555

(We speak in English and in Japanese!)

28 The Las Vegas Food & Beverage Professional I May 2013

www.lvfnb.com

UNLVino - Bubble-licious

Photos by Ben Brown & Juanita Aiello

UNLVino - Sake Fever

Photos by Ben Brown & Juanita Aiello

UNLVino - Grand Tasting

Photos by Ben Brown,

UNLVino - BAR-b-q Photos by Ben Brown, Juanita Aiello & Bill Bokelmann

www.lvfnb.com

May 2013 I The Las Vegas Food & Beverage Professional 29

CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS Al Dentes’ Provisions is a wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants in Las Vegas and surrounding areas. Al Dentes’ Provisions is owned and operated by a former chef with over 20 years of experience. Wherever he worked around the country he was never satisfied with the dried spices available to him so he started his own company where we control all aspects of purchasing, packing and distribution. We pack our spices to be sold and distributed not warehoused for years. We believe this enables us to provide the finest and freshest product available to the foodservice industry. We take great pride in our company, our commitment to customer service and in the products we sell:

• Custom packed Herbs and Spices • Custom Spice Blends • Private labeling

Check us out online!

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

Coming Soon

S, N V

GA

PURVEYO RO F

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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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AD INDEX Aces & Ales www.acesandales.com 702-436-7600

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

page 30

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

page 31

BJ’s Restaurant & Brewhouse page 25 www.bjsrestaurants.com 702-851-8050 Brews and Blues Festival www.vegasbrewsandblues.com

page 10

Davista Photography www.davistaphotography.com 507-319-8393

page 24

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

page 10

Events

MAY

May 4 Wine Walk Lake Las Vegas www.winewalklv.com May 6 ACF Chefs of Las Vegas Chefs Golf Tournament Wild Horse www.acfchefslasvegas.org May 7-8 National Hardware Show LVCC www.nationalhardwareshow.com May 8-12 San Gennaro Feast www.sangennarofeast.com May 9-12 Vegas Uncork’d www.vegasuncorked.com May 10-11 24th Annual Tortilla Expo Caesars Palace www.tortilla-info.com/ May 11 Vegas Uncork’d Grand Tasting Caesars Palace www.vegasuncorked.com May 11 Roseman University “When In Rome” Scholarship Gala Caesars Palace CONTACT: bwood@roseman.edu May 11 6th Annual Lee’s Beer & Tequila Experience LVH www.leesdisliquor.com

www.lvfnb.com

Green Restaurant Association page 23 www.dinegreen.com 617-737-3344 Jay’s Sharpening www.jayssharpening.com 702-645-0049

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JCCNV www.jccnevada.com 702-428-0555

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Las Vegas Dining Tours www.lvfnb.com/diningtours 702-812-0346

page 2

Nutella www.nutellafoodservice.com

page 15

Patron www.patronspirits.com

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Stem Locks www.stemlocks.com

page 27

Three Square www.threesquare.org 702-644-3663

page 18

White Soy Sauce www.whitesoysaucefood.com

page 25

May 15-17 HD Expo Mandalay Bay Convention Center www.hdexpo.com May 18 Las Vegas Heart Ball Paris Las Vegas www.lvheartball.org May 18 9th Annual Reggae Pool Party Palms Pools www.rocknrollwine.com May 18-21 NRA-National Restaurant Show Chicago www.restaurant.org/show May 22 Japanese Chamber of Commerce Mixer Caesars Palace www.jccnevada.com May 23 Epicurian Affair Palazzo Pools www.lasvegasepicureanaffair.com

JUNE June 1 4th Annual Brews & Blues Festival Springs Preserve vegasbrewsandblues.com 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.

May 2013 I The Las Vegas Food & Beverage Professional 31

Your customers always expect the best from you.

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