May 2014 by The Las Vegas Food & Beverage Professional

FO R M O TO

S & C S B. TO N VF .L

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What to DRINQ at The LINQ A look (from high above) at Wirtz Beverage Nevada’s beverage programs at the Strip’s exciting new addition.

M O

Issue 5 Volume 14

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May 2014

CONTENTS

Cover Our Cover Feature this month is dedicated to the newest major

FEATURES

attraction on the Las Vegas Strip, The High Roller, which was just inducted into the Guinness Book of World Records as the highest observation wheel in the world. The High Roller is located at the newly established The LINQ, housing many various venues with food, beverage and entertainment. Our feature includes those businesses in The LINQ serving “What to DRINQ at the LINQ.” On the cover: l-r Wirtz Bevereage Director of Strategic Activation Drew Levinson, F.A.M.E. Executive Chef/General Manager Bryan Emperor, HIG Management Vice President Leon Wu, Style Lounge Owner Andeen Rose, High Roller Operations Manager James Donahue, Wirtz Beverage New Accounts Manager Katie Prindl, Flour & Barley Owner Billy Richardson, BLVD. Cocktail Company management team member Scott Alward, Tilted Kilt Concept Creator/Founder Mark DiMartino, The Face of O’Sheas Brian Thomas cover and inside photos by Joe Fogarty full story on page 16 The WTE-World Tea Expo and HBE-Healthy Beverage Expo have moved to Long Beach Convention Center this year, but with a bigger and better lineup of exhibitors and products showcased to the industry professionals. Long Beach is just a four hour drive from Las Vegas and a perfect overnight destination to take in the Pacific Ocean and SoCal activities. Finally, LVFNB’s Editor-in-Chief Mike Fryer, has broken down and decided to publish his own monthly article to bring to readers the F&B operations and locations near and dear to his heart with the title “Fryer’s Favorites.” Look forward to some very interesting upcoming trends in the industry mixed with his off-the-wall humor!

Back Cover Once again this year, the Nevada Restaurant Association

(NvRA) will be presenting its yearly Food & Beverage extravaganza hosted at The Palazzo Pools and supported by the NvRA member restaurants from throughout the Las Vegas Valley. This is one event you don’t want to miss.

Page 4 Hot Off the Grill!

Page 5 For the Love of the Craft Emily Ellyn Page 6 What’s Brewing? Page 8 Ask Doctor Sake… Page9 Food For Thought: Discover a Quicker Way to Cook Many Things Page 10 Wine Talk Royal Tokaji Wine Company, Part 2 of 2 Page 11 Industry Nightlife in Vegas

www.lvfnb.com

Page 14 Dining Out With the Harrises Page 15 In Full Bloom by Ben Vaughn Page 16 COVER FEATURE What to DRINQ at The LINQ Page 19 On the Edge With Al Mancini Epicurean Corner Page 20 New Yard House at The LINQ on the Vegas Strip Serving Local Beers Las Vegas Epicurean Affair Set for May 22 at The Palazzo Pools By Bob Barnes

Page 12 What’s Cooking?

Page 21 Chef Talk Watson, R & D of the Future

Page 13 Fryer’s Favorites

Page 22 Brett’s Vegas View

Page 23 UNLVino’s Bubble-Licious Page 24 UNLVino’s Bar-b-q and Sip & Savor Page 25 UNLVino’s Founders’ Grand Tasting Page 26 HR Insights What are Good Recruitment Policies? Page 28 Product Spotlight: Major Products Learn About Las Vegas’s Own Distillery Page 31 Events Advertiser Index

May 2014 I The Las Vegas Food & Beverage Professional 3

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

HOT OFF THE GRILL!

April 2014 Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com

UNLVino’s BAR-b-q was recently covered by LVFNB’s Creative Director/Publisher Juanita Aiello seen here with guests Mary Cueva and Rob Kachelriess, a producer at Fox 5 TV, and Cocktail City Vegas organizers Ryan Wieczorek & Ashley Issacs. UNLVino’s BAR-b-q was a total success and brought in much needed money for UNLV culinary student scholarships.

Juanita Aiello Publisher & Creative Director juanita@lvfnb.com

Bob Barnes Editorial Director bob@lvfnb.com

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

A big “Thank You” goes out to all of our great Contributors, Journalists & Photographers for their exceptional articles and photos that you see every month in LVFNB. Two of those contributors were caught in front of the camera recently at UNLVino’s Founders’ Grand Tasting where they were covering the event and its presenters. It’s because of contributors like Joe Fogarty and Alice Swift that LVFNB can bring you interesting, updated, educational industry information with professional photos to complement them. Thank You...

Adam Rains Beverage Editor adam.rains@lvfnb.com

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

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Journalist & Photographer Joe Fogarty

Journalist ACF Chefs Correspondent Juanita Fryer

Journalist Brett’s Vegas View Jackie Brett

Journalist Shelley Stepanek

Journalist Food for Thought Les Kincaid

Journalists Scott & Elaine Harris

Journalist Mixology-ology Mitchell Wilburn

Journalist Ben Vaughn

Journalist LeAnne Notabartolo

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

Journalist Rebecca Rajkowski

Journalist Chef Talk Allen Asch

Journalist On the Edge With Al Mancini Al Mancini

Journalist Ryan Wieczorek

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

Journalist Epicurean Corner Victoria Pindrik

Journalist Mark Kelnhofer

Photographer Bill Bokelmann

Photographer Joe Urcioli

Photographer Danette Chappell

Photographer Rose Powell-Carver

4 The Las Vegas Food & Beverage Professional I May 2014

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For the Love of the Craft Emily Ellyn

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

Photo courtesy Emily Ellyn

Emily Ellyn is more than a reality TV star. She is a genuine, dynamic, talented and smart person, with a retro-rad look and a driven desire to make what’s old new again. Emily earned her bachelor’s degree in Restaurant Management at the Culinary Institute of America (CIA) in Hyde Park, NY and is currently finishing her Ph.D in Food Service Education. She has a true dedication to excellence in everything she does. Among her many accolades, she has won Cupcake Wars and now has her sights set on mixology. At the recent Wine & Spirits Wholesalers of America convention, Emily placed 2nd in the Hopstails beer cocktail competition. Emily and I recently took time to shake some cocktails and talk Ham, Hops and the LiDestri Pink. distributed to the mainland. You can’t fathom That’s where the inspiration comes from, and So you just won your first cocktail competition? things like this happening. It’s just always that’s where the connections are made. It all amazing when you compete, and then you comes down to the products that are going in, That’s right. I took home silver in the Hopstail complete it, and you’re like, “oh my gosh, I the base ingredients making a good finished competition. It was so rad. We titled it the survived. I didn’t blow up the place, and didn’t product, and then knowing how to pair them. Pineapple Express Hats Off to Ham Brew catch anything on fire. Ah.” It was good, it was Bloody Mary. For all the readers out there, they So speaking of products, what’s your a hoot. I always try to do really creative, so at must know that this is more than a cocktail. It favorite product or spirit to play with? least everyone’s inspired: the guests, the judges. was an experience, right? It’s not just about competing to win, it’s more The strange; I want the more bizarre. I want It was. It incorporated all senses. about educating, like I said, inspiring. I just what was forgotten and I want to remix it and I even dressed the part. I embodied it in mind, have fun with it. make it cool. I’m referred to as Retro Rad Chef body and spirit ... or spirits, I should say. Where do you see that connection between because I take the old and I remix it and make There were so many cool components and it the kitchen and the bar? it new. was perfect for the season. It’s a Bloody Mary made with the LiDestri Bloody Mary cocktail I think there’s a lot of crossover. It’s all about I’m also really blessed that LiDestri Spirits mix and the Terrapin Pineapple Express beer. flavors, having balance and being creative. found me out of the blue. LiDestri’s Pink It doesn’t matter where it comes from; if it’s That paired with the bourbon element, ham jus Limoncello is excellent. I always describe it coming from the garden or if it’s coming from and all the fried Honey Baked Ham, grilled to people as they broke into my brain and they pineapple, and spiced, pickled Maraschino the pantry. It all needs to make sense. A good spilled it out all over their website. It totally cherries and green beans. finished product happens because all of the screams retro, rad. products that go into that finished product are You’ve done culinary competitions before, good, or great, and they’re done well. They received multiple golds and silvers for so it seems like a no brainer that you would do well in a mixology competition. What did To really understand every component, my many of their products, didn’t they? you learn from this particular competition? advice is you have to eat and drink a lot. Yes, and I’ve had fun working with it. It was so Seriously. You need experience. You need to be wonderful to see them getting awards for a job Well, like any competition, it doesn’t happen able to sip on that new liqueur that comes out the way you plan it. You could practice, know well done. I’m looking forward to shaking up every move inside and out, and then when and go, “wow, this makes sense.” It’s already more fun with them in the future and coming up you get to the competition, the devil jumps off a standalone star and it’s going to be great with more cool cocktails. your shoulder and splashes right into your cold or warm, and you enjoy it. Or, “man, it’s drink, or your dish, and something goes awry. just missing a little something, to perfect this Emily, thank you so much for the time. cocktail, remember that Latin dinner we had, My pleasure. I’m looking forward to the next How would you know to plan that a different it needs a little cilantro.” Or, “remember when balsamic reduction is going to be more liquid time we can shake up some cocktails and think and not hold your rim as good? Or, even when we were in San Diego and we had those oysters, up some fun and about how to win some more oh my gosh, wouldn’t it be great with some of I do Cupcake Wars, the brown sugar coming competitions together as co-bartenders. those flavor components.” Or, “man, all I can from California is different because it actually sits on big ships out in the water before it gets envision is fried ham.” Let’s do it!

www.lvfnb.com

May 2014 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

BREWING?

Aria Resort Collaborates With Stillwater Artisanal Ales

A beer pairing at Sage at Aria proved to be a perfect opportunity to launch the beers’ entrance into the property’s repertoire of fine beers. Throughout the dinner Strumke described the beers we enjoyed, shared some stories behind the beers he creates and the history of how his brewing company came to be. After homebrewing and developing a beer importing business, he didn’t have enough money to open a brewery, but with his connections as an importer was able to utilize the excess capacities of breweries throughout the world. After producing 750 barrels in its inaugural year four years ago, this year Stillwater is projected to produce between 8 and 9 thousand barrels. The name of the brewery comes from Strumke’s days working as a DJ, as Brian Stillwater was his DJ name. Sage Executive Chef Richard Camarota did a masterful job pairing Stillwater beers with his cuisine, which included Sugar Snap Peas/ Whipped Ricotta Mint with Cellar Door, a 6.6% wheat ale brewed with white sage (Strumke related the use of the sage is symbolic of when he burned sage to get rid of negative energy after being kicked out by a girlfriend who didn’t like his beer business plan); Poached Honey Mussels with the 9% As Follows Belgian Golden Ale (Chef said he couldn’t do a Belgian beer dinner without including mussels and he used the beer to reduce down with the mussels); Bacon Wrapped Iberico Pork Loin with the aforementioned Cabaletta; and Pastry Chef Stephanie Boswell’s dessert of Sweet Potato Pie and Angostura Bitters ice cream with Autumnal, an Amber Farmhouse Ale Strumke said was inspired by the German Alt style. It appears that Brian Strumke’s plans are certainly panning out and his beers are a real gift to craft beer lovers in Vegas. According to Craig Schoettler currently you can experience

Cabaletta at Sage, Lobby Bar, Lift Bar, Sports Bar, Jean-Georges, Sirio, Five50 and Aria Pool; As Follows at Baccarat Lounge; Cellar Door at High Limit; Autumnal at Five50; Classique at the Pool; and Why Can’t IBU at Lobby Bar.

What’s Hoppening in May May 5…BJ’s British Craft Beer Dinner… 7 p.m…Henderson & Summerlin locations…bjsbrewhouse.com/beerdinners

Beer Tip of the Month This month’s tip comes courtesy of Chelsea Potts, who is currently employed as an on-premise beer sales rep at Wirtz Beverage Nevada. She became a Certified Cicerone in November, 2013 and received a Bachelor of Science in Finance from Louisiana State University in 2011. This month’s topic is: Sour Ales. Sour ales are one of the latest crazes sweeping the craft beer community. The Beer Judge Certification Program (BJCP) recognizes and defines a limited number of traditional sour styles, some of which have been brewed since the beginning of beer. As craft beer continues to gain popularity, brewers are experimenting and creating New World sours that fit no recognized style, but captivate the palates of adventurous beer drinkers at first sip. The hops used in sours are often aged for two to three years and contribute very little to the aroma and flavor of the beer. Acidity, which is typically considered a flaw in beer, is one of the defining qualities amongst brews that fall into the style. The unique acidity comes from the use of both wild yeast and bacteria during the brewing process. This acidity is initially extremely harsh, requiring extended wood aging and blending of batches before bottling. The making of sours is a long, tiring task, so expect to pay a premium for the ales. When done correctly, sours are one of the most refreshing styles and pair well with and complement food. With the weather heating up, more and more sours are being poured across the city. The first sip can be a bit shocking, but the complex acidity almost always brings curious palates back for more. Enjoy!

6 The Las Vegas Food & Beverage Professional I May 2014

May 6…Goose Island Kick Off Party… 6-9 p.m…Atomic Liquors May 8…Joseph James Beer Dinner… 7 p.m…Culinary Dropout @Hard Rock Hotel…702-522-8100.

Photos courtesy Chelsea Potts

Stillwater Artisanal Ales has been wowing the brewing world with its unique Belgian-inspired ales since its inception in 2009, and now its beers have made their way to Las Vegas. Aria’s Property Mixologist Craig Schoettler was instrumental in convincing Stillwater Owner Brian Strumke to not only bring his beers to Aria, but to produce Cabaletta, a 6% proprietary Saison Golden Ale made exclusively for Aria and only served on property. Schoettler became well acquainted with Strumke and his beers while both were working in Chicago, and upon making his way to the Aria, one of Schoettler’s first missions was to enter into a collaboration with Strumke and his Stillwater contract brewery.

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

May 9…Goose Island Happy Hour Tap Takeover…6-8 p.m…Aces & Ales Nellis location May 10…8th Annual Lee’s Beer Experience…3 to 8 p.m…LVH May 14…Wirtz Cicerone and Aces & Ales Collaborative Beer Dinner “Old Meets New”…7 p.m…Aces & Ales Tenaya location...702-638-BEER May 17…Local Tap Takeover…2 p.m…. Aces & Ales Nellis location… 702- 436-7600 May 17…Eat Drink & Repeat— BrewBQ…8 to 11 p.m…Ellis Island Casino & Brewery…eventbrite.com/e/eatdrink-repeat-brewbq-tickets-10609590571 May 28…The Pub @Monte Carlo monthly beer dinner featuring Stone Brewing… montecarlo.com/BeerSeries May 30-June 1…Stone Domination with Brewmaster Mitch Steele and 30 rare Stone brews…Aces & Ales Nellis location May 31…5th Annual Brews & Blues Festival…4 to 8 p.m…Springs Preserve… vegasbrewsandblues.com

Hofbräuhaus Las Vegas Celebrates 10 Year Anniversary A landmark 10-year anniversary was celebrated with dignity and dignitaries at Hofbräuhaus on April 16 with a business lunch and honorary keg tapping by Dr. Markus Söder, Bavarian State Minister of Finance/Regional Development and Regional Identity. Also present were members of the German General Counsel, Sigried Fischbacher and Nevada public office holders representatives. The Vegas Hofbräuhaus is an authentic replica of its centuries-old brewhaus in Munich. It has weathered the storm of the Great Recession and continues to thrive, attracting both tourists and locals alike.

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

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

ASK DOCTOR SAKEâ&#x20AC;Ś Sake Drinking Etiquette? Today we can drink sake whenever we desire to or feel the need. We can enjoy sake in our own style as much or frequently as being capable physically and economically. In drinking sake, some drink to excess and talk more, laugh more, blame someone, shout loudly, cry with tears or feel happy together or alone until they become unable to swallow any more, until they fall asleep on the table or derail from a bar stool. In our society of the abundance of all kinds of alcoholic beverages, our concerns of drinking are health, driving and money. There appears to be little hesitation or disinclination for drinking morally or socially at present. Self control or moderation is just a virtue of drinking. Though, sake drinking has not been like this in its long history in Japan. Sake was precious and not easy to come by to ordinary people for many centuries. Sake was only available at special occasions like a wedding, funeral, memorial service and business or social gathering. It was unlikely a simple refreshment after work. Drinking was almost social but not individual. When people gathered for an occasion for a purpose, a certain restriction controlled them in a meshed society like Japan. A written restriction is law or rule, while an un-written one of manners or etiquette. Sake drinking was often tamed under etiquette for maintaining of an order of the feudal society or a pecking order in a gathering. It was not a taboo or disorder to be punished but rather encouragement to follow by good citizens. It is anticipated to function as a traffic control for not going too far beyond the routine in the society or gathering. Letâ&#x20AC;&#x2122;s take a look at a sake drinking etiquette at a banquet referred to in the Niigata Sake Book (The Niigata Sake Brewers Association-Mike Masuyama, The Japan Times, 2009) with some of my interpretations for our market in parenthesis.

1. Follow the hostâ&#x20AC;&#x2122;s suggestion for seating. Any change or excuse or refusal or hesitation by an individual is unacceptable. (In Japan, hesitation is an integral part of politeness or good behavior. Acceptance mostly comes after showing hesitation for three times.) 2. Drunkeness is unmannerly.

(Universal all over the place. Drunkeness may be more socially tolerable in Japan than here except for DUI. No drop of alcohol and only zero blood alcohol level allows driving in Japan. Be careful of driving after a drink in Japan.)

3. The main guest should wait to be served and not ask for a refill. (Even when his or her glass is empty. Should not pour or order by himself/herself.) 4. Be kind or sincere to those who serve sake or food. (When drinking some tend to get rude for quick or selfish service. A good server watches your glass for higher tips.) 5. A host should be friendly to anyone, not only with favorite guests or servers. (The host must take care to make the occasion most pleasant for everybody.) 6. Serve or pour sake from the right front. Serving from the side may imply a special relationship. (Standing or sitting at the side closely shows too much intimacy even without touching a shoulder. How about the case of serving wine?) 7. Do not monopolize the main guest. (The main guest is there to interact with everyone and should be accessible to all attendees.) 8. Only a superior or higher ranking person offers an empty cup. (This is only with sake drinking, reminiscent of an old tradition of assuring a pecking order. We see such a scene in a Samurai or Yakuza movie.) 9. Should not leave the seat until the main guest does. (If the main guest stays to the end, everyone also stays drinking more.) 10. A promise in drinking assures nothing. (Of course, it is also universal. A talk over sake becomes bigger and a promise is only talk. Do no serious business in drinking though a promise is always promising any time.) 11. Sake brewing workers should not drink heavily, which may affect their work on following days. (Too bad for folks working in sake business. Light drinking is alright, though.) Kanpai, Cheers, Salud, Cin Cin or Na Zdrowie with sake! Sake etiquette may evaporate after three drinks.

8 The Las Vegas Food & Beverage Professional I May 2014

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FOOD FOR THOUGHT

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

Discover a Quicker Way to Cook Many Things

les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid

Think of this as a new safe way to cook that’s been in your cupboard for a long time.

Tasty Vegetable Risotto

A pressure cooker is typically a pot with a tight-locking lid that is placed on the stove over heat, which raises the pressure in the pot and cooks food faster than other methods. Pressure builds up because the locking lid prevents steam and liquids from escaping. Water typically boils at 212 degrees F, but raises to about 250 degrees F in a pressure cooker. This raise in temperature shortens cooking time by up to 70 percent.

2 ½ tsp olive oil

Pressure-cooking is really fairly simple, but here are a few important tips to remember: Most importantly, be familiar with the owner’s manual for your particular cooker. Read it thoroughly and follow all manufacturer’s recommendations. You can use more liquid than recommended, but never use less. Read and understand the recipe before you begin. • Be sure the lid is properly closed and locked into position before developing pressure. Use that timer! Timing as important as developing pressure. Pressure cooking means less time (and heat) in the kitchen, lower energy costs and healthy meals in minutes (pressure cooking results in foods retaining more vitamins and minerals). And, if you’ve been hesitant to use a pressure cooker because they have been known to explode, understand that the newer models are better made and have safety mechanisms to prevent such an event.

This risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well. 2 small fennel bulbs, chopped (2 cups) 8 green onions, chopped (1 cup) 1 small leek, white and light green parts chopped (1 cup)

5 cloves garlic, minced 1 cup chopped fresh (5 tsp) mixed herbs, such as dill, tarragon, and 1 ½ cups Arborio rice basil, divided 3 ½ cups low-sodium 4 ounces aged goat vegetable broth cheese, grated (1 cup)

Heat oil in pressure cooker over medium heat. Add fennel and green onions, and sauté 6 minutes, or until softened and beginning to brown. Transfer half of fennel mixture to small bowl; cover and keep warm. Add leek, garlic and rice to remaining fennel mixture, stirring well to coat ingredients with oil. Stir in broth, and bring mixture to a boil. Lock pressure cooker lid in place. Increase heat to high, and bring to high pressure. Lower heat just enough to maintain high pressure, and cook 5 minutes. Reduce pressure with quick-release method, or according to equipment instructions. Gently remove lid, taking care to avoid escaping steam. Stir in 1/2 cup chopped fresh herbs, and season with salt and pepper, if desired. Divide risotto among 6 bowls. Top each serving with reserved fennel mixture, remaining herbs, and goat cheese. Yield: 6 servings

Les Kincaid’s Wines Du Jour Looking to discover more information about wine? Then take a sip and enjoy innovative modern cuisine paired with interesting wines each week, with Chef Host Les Kincaid. Les shares his knowledge and favorite epicurean adventures every Thursday evening “live” on cable, radio, and various internet outlets. Wines Du Jour can also been seen on Cox Cable television and on demand through his website www.WinesDuJour.com. Over the years with questions frequently asked I thought it might be a good idea to offer wine and favorite epicurean spots to everyone on air. I’ve been on radio for many years and enjoy receiving comments from listeners that they appreciate hearing information about those subjects without talking down to them. Often wine staffs in restaurants can intimidate a customer inquiring about what is a good wine to go with their choice of food for dinner. The thought of bringing good information to the public on a regular basis became fruition when I started Wines Du Jour (formerly Les’ Wines & Vines) in 2001 broadcasting every Thursday from an upscale restaurant, mostly in Las Vegas and pairing three wines from a specific winery with a few bites of food from that restaurant’s kitchen. Early on since about age 14, I have discovered that I have this passion for fresh high-quality food and wines that are available and to share with those that enjoy the same. www.lvfnb.com

In addition to my weekly broadcasts, I offer travel excursions a couple times a year to discover wineries, food and great travel destinations. Trips to Napa, Sonoma, Paso Robles and Monterey have all been included over the years. Visiting other states besides California like Washington or Oregon further extends the opportunities to explore tastes from different wine regions. Last year I hosted a group to Tuscany, Italy where we enjoyed the history, food, and of course wine! I am currently planning a trip to France in May of 2015. I have some couples that have gone on five or six trips with us and can’t wait to sign up for the next. Although Wines Du Jour is primarily broadcast in Las Vegas, the success of the show has taken it on the road periodically. I have featured Wines Du Jour live from Maui, Scottsdale, San Diego, and Mesquite as well Baja California, Mexico. Wines Du Jour has been invited to Rosarito Beach and Ensenada ongoing for a couple years

broadcasting with sell-out audiences. While visiting Baja, I have discovered that Valley Guadalupe has grown to now over 80 wineries. Who knew there were Mexican wines and very decent as well? In fact they are calling Valley Guadalupe the Napa Valley of Mexico. On September 4th Wines Du Jour will celebrate 13 years of providing good information about food, wine and great restaurant destinations to explore. I am often asked to feature a new winery or take our invited guest audience to another restaurant not yet featured. Anyone interested in being part of Wines Du Jour, learning about cooking and wine classes or informative fun travel experiences can send your email address to les@leskincaid.com and be added to my opt-in list. You then will receive all the latest exciting news or visit either of my websites www.leskincaid.com or www.winesdujour.com for more information.

May 2014 I The Las Vegas Food & Beverage Professional 9

Wine Talk with Alice Swift

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

Photos courtesy Royal Tokaji Wine Company

Royal Tokaji Wine Company, Part 2 of 2 This month, we continue with the Royal Tokaji Wine Company, where you’ll read the rest of the interview with Mr. Ben Howkins, Cofounder and International Sales Director, my tasting notes, and finally some classic cocktail recipes made with Royal Tokaji Mád Cuvée Late Harvest wine!

Vineyards and Winemaking As mentioned last month, Tokaji grape growing and winemaking is very unique. The grapes are affected by botrytis cinerea (noble rot), which raisinates and concentrates the grapes, and is crushed into a paste to add to base wine. The standard sugar levels are designated by 3-6 puttonyos, signifying sweetness and quality. Above that, the rarest Tokaji is Essencia, which is made from the gravity-crushed free-run grape juice (no base wine). Fermentation can take several years due to high sugar levels.

Interview Part 2 What is the background and history behind Royal Tokaji? When Hugh Johnson was researching for his update of a previous edition of The World Atlas of Wine, he realized that there was one clear underperforming world-class wine region still in Europe, i.e. Tokaji. This was in 1990. He was fascinated by its legendary history. He, therefore, was instrumental in creating a joint venture with 60 Tokaji producers. The company was called Royal Tokaji because there had been previous Royal Tokaji companies and labels. The name is in recognition of the owners of these vineyards when they were the first ones in the world to be classified – the Prince of Transylvania in the early 1700s. I joined him in 1993 as I was then consulting for Lord Rothschild at Waddesdon Manor and his grandmother had been Hungarian, so he was also interested in Tokaji. The 60 producers were bought out and we made our first exports to Wilson Daniels in the US in 1994 – 20 years ago. Does Hugh Johnson make a presence in Royal Tokaji or does he play more of the invisible owner? Hugh Johnson has always played a significant part in the company. He visits twice a year, tastes regularly and we meet regularly; he always promotes Royal Tokaji where appropriate. He has always been involved as the founder, not owner. He also owns the great first growth, Mezes Maly. As the International Sales Director for Royal Tokaji, how has Tokaji evolved over the years? Winemaking is easier now as we have a state

of the art winery. Moving from deep richness to elegant richness for the aszu wines. The consumer is more confident and recognizes our labels as ‘world class.’ With so much competition, what sets Royal Tokaji apart from them? Royal Tokaji is seen to be the leader both in the region and in the markets. We have a dedicated sales team and excellent export partners. And the wines, of course…. With the elimination of the Aszu Essencia category after the 2009 vintage, how has the focus shifted? Aszu Essencia was eliminated by the region’s authorities because there was always confusion between Aszu Essencia and (true) Essencia. We were delighted. Now we have Essencia and single vineyard wines. Quite different, both are now in higher demand.

Fun Facts!! • There is a statue of Hugh Johnson in the winery • Royal Tokaji wines are consumed in Buckingham Palace and available in the gift shop at Buckingham Palace. • It takes 100 pounds weight of individually hand-picked aszu berries to produce a single 375 mL bottle of Essencia.

Wine Tasting 2011 Furmint. This wine and grape varietal is the primary grape used in the production of Tokaji. The aroma is very crisp, and has aromas of green fruit and citrus. The wine is bone dry, and would do very well with seafood. Perfect for this summer!

2012 Late Harvest Tokaji Mád Cuvée This wine is not “mad,” but is produced in the commune of Mád. The aromas are similar to Tokaji, with jasmine, honeysuckle, white peaches, apricots, candied and tropical fruit, etc., and have the same crisp acidity. The mild sweetness makes a great contrast to spicy cuisines like Thai food.

10 The Las Vegas Food & Beverage Professional I May 2014

2008 Red Label Tokaji, 5 Puttonyos Aszu. This cuvee is specially produced for the U.S. Although intensely sweet, the wine is balanced by the high acidity. The aroma and palate are filled with tropical lychee, mango, caramelized pineapple, apricots, grapefruit, candied citrus, etc. The crispy acidity lingers, and can be enjoyed in small servings. The classic pairing for dessert wines like Tokaji is foie gras or creamy cheeses.

Mixology Here are some twists on classic cocktails the Late Harvest Mád Cuvée featured on the Wilson Daniels website, the sole U.S. distributor of Royal Tokaji wines. For the complete list, go to: http://www.wilsondaniels.com/our-portfolio/ royal-tokaji/mixology/

Mád Collins by Matty Eggleston, mixologist, Tenzing Wine & Spirits 1.5 oz Mád Cuvée Late Harvest .75 oz Sipsmith London Dry Gin .5 oz fresh orange juice .25 oz lemon juice .25 oz. simple syrup Shake all and strain into an ice-filled collins glass.

Mád Hatter’s Cup by Nate Greene, mixologist, Aureole, Las Vegas 2 oz Mád Cuvée Late Harvest Lemonade Fever Tree Bitter Lemon Soda or Ginger Beer Cucumber wedge (garnish) Build in highball or collins glass with ice. Briefly stir to incorporate.

The Mád-Hattan by Wilson Daniels 2 oz Mád Cuvée Late Harvest 1 oz rye whiskey/bourbon .5 oz vermouth Generous dash of orange bitters An orange honey stick or orange wedge dipped in honey or sugar (garnish) Combine and garnish. www.lvfnb.com

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

Industry Nightlife in Vegas PT’s Pub, They Are Everywhere... But This One Is My Favorite! 2430 E. Pebble Rd. Henderson, NV. Not only has PT’s had my back when I’m in need of a cocktail anywhere anytime in Las Vegas (because they have locations all over LV), but this one is conveniently located right near my gym! Yup, so after (or even before) a good workout or hot-tub session I can grab a cold one along with some great eats. Located just east of 215 on Eastern (the “southeastern location”), what used to be called the Roadrunner, is now one of PT’s many locations but there is something different about this one, something more wholesome and charming than the others. Open 24 hours, seven days a week, PT’s newest location seems to be staying very busy. Every time I have wandered in, there is a party going on or a good crowd watching sports. I enjoy this place because although PT’s is generally known as somewhat of a ‘divey/gaming’ bar, this one is very clean and slightly upscale with several new flat-screens, colorful furniture, a fire pit accompanied by outside seating, and a modern cowboy physique making this location feel extremely inviting and lively. One thing that does stay the same between locations for me is good service and good food. The menu is pretty standard for all PT’s: burgers, sandwiches, salads, wraps, fried food items, a small breakfast selection, and signature pizzas which I hear are fabulous. I have enjoyed a burger at this location more than once but my last visit is my most memorable as I took a friend to check the place out for her first time, before we hit the gym of course!

I enjoy this because it tends to keep me coming back as I am always curious and anticipating what’s on next month’s special food menu. The sandwich was delicious on toasted rye bread and the sweet honey mustard works; it really balances well with the rich taste of pastrami meat. The sweet potato fries were tasty and served with a side of ranch. We ended up hanging in PT’s for a while and this is because it’s just so comfortable in there. Good music, good vibe, and then there was the April dessert special of course—a battered and deep fried peanut butter and jelly sandwich served with French vanilla ice cream, whipped cream, and raspberry sauce. Holy Yum! No question that I will be back to indulge in the dessert special again before the month is over. PT’s Pub at the southeastern location is a great spot to take your friends for drinks and grub, day or night. Don’t forget to check out the monthly food specials and you can do so at their website: http://pteglv.com/food. Back Of House Brawl Continues at Tommy Rocker’s 4275 Dean Martin Dr., Las Vegas, NV. Tommy Rocker’s stays busy and even busier with BOHB back in action every other Saturday! With a live band inside and food trucks out back, the competition begins as chefs, bartenders, servers, foodies, and journalists like myself gather from all over Las Vegas to not only mingle with one another and watch chefs battle it out in food trucks, but even to support a charity (Chefs For Kids) by purchasing a delicious low-cost meal.

INDUSTRY INSIDER INFO: VegasGoodBuys From hotel bookings to limo reservations to strip clubs this concierge company has you covered. VegasGoodBuys was established in 2011 and it continues to grow, taking on clients from all over the country. Not only are the staff some of Las Vegas’s finest people, their connections and relationships in the city are untouchable, helping them to get their clients outstanding deals for the ultimate Las Vegas experience. Have friends or family in town or booking a party or event? Find them on Facebook or check out the website at www.vegasgoodbuys.com. Check out: www.showtickets4locals.com for complimentary show tickets and discounts. This is a very cool site for Las Vegas locals and you must have NV I.D. to sign up. Sunday – Thursday; Locals free in every open nightclub!!* *Subject to change when nightclub hosts a special event or DJ. Locals enter in the general admission line and must have valid NV ID. Contact me in advance for any nightclub bottle service or V.I.P. treatment. Crystal Marie - 720-212-8048 Crystal.marie@lvfnb.com

I am always pleasantly surprised with the turn out and support from our service industry people for We tend to share our meals when we go out (don’t things like this and of course there was quite a most of us in this industry?) so after ordering crowd April 19th. BOHB doesn’t even get started City Hot Dogs, Robo Duck, and Sully’s Taste Of a couple great beers (Fox Barrel Pear Cider until midnight which allows those getting off Chicago! and Black Butte Porter) we agreed on the Hot work late to come join the fun. Pastrami Sandwich with sweet potato fries. I was With no more than ten interesting ingredients to As three judges indulged in the chef’s creations interested in how the sweet potato fries would be cook up something the best way they know how there was a mixologist competition taking place prepared considering they can be served many and in an unfamiliar to them, food truck, was which was exciting to watch. When the judges different ways. I was also looking forward to Chef Chris Palmer (Naked City Pizza) going were finished Chef Chris Palmer took the win trying a pastrami sandwich with honey mustard, up against Chef Steve Aguglia (Aquaknox). As new to me as I usually have pastrami with yellow the chefs battled it out I had some time to check over Chef Steve Aguglia with the help of Chef (I’m a mustard type of girl). Naturally PT’s carries out what food trucks were there. From a lobster Christian Dolias. I will be attending BOHB as their regular menu at all times but I love the food hotdog to a sushi taco there were some of the best much as possible as it brings everyone together special menu they offer, which changes monthly. trucks Las Vegas has to offer: WA DO PHO, Sin and is a lot of fun. Hope to see you there!

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

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

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

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

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

May 2014 I The Las Vegas Food & Beverage Professional 11

By Bob Barnes Bob Barnes is a native Las Vegan, editorial

WHAT’S COOKING?

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

photo courtesy Caesars Entertainment

Center in Indianapolis. Chef Leitera should fit right in, as he has an accumulation of tattoos equal to Chef Fieri’s. Fieri promises the menu will offer bold flavors and unique twists, evidenced by the lollipopcut Fireball Wings we sampled, spiked with Fireball Whiskey that contained a pleasing balance of spice and sweetness. A unique feature in the bar is a frozen shot tap system that dispenses eight different spirits, delivering the liquors cold without being watered down by ice. The 10,000 square feet 200-seat casual restaurant has 1/3 of its seating outside, which will have the advantage of spotlighting the live music at Harrah’s Carnaval just across the way. The restaurant debuted on April 17 and is open 10 a.m. to 2 a.m. daily.

Chef Brian Massie Hosts James Beard Dinner in New York Guy Fieri Returns to His Roots to Open His First Vegas Restaurant

photo by Juanita Aiello

On April 4 TV chef, restaurateur, New York Times Best-Selling author and Emmy Awardwinning host Guy Fieri returned to his roots with a preview of his new Guy Fieri’s Vegas Kitchen & Bar at The Quad, his first restaurant in Las Vegas. The UNLV grad arrived with much fanfare in his signature bright red Camaro convertible accompanied by three UNLV cheerleaders. He was welcomed by the UNLV marching band playing the school fight song and “Viva Las Vegas” and a throng of wildly excited cheering fans. Fieri delighted the crowd by cooking and personally handing out samples of his award-winning Mac & Cheese Bacon Burger. Fieri said, “This is a dream I couldn’t have as a student; Vegas was too big for me. Now being here with the Caesars Entertainment team is like playing in the Super Bowl.” On the origin of his Vegas fries he said, “When I was at UNLV I couldn’t afford wings so I would buy fries at Stake Out for a dollar and they would top them with wing sauce for free and I would buy blue cheese for a quarter. So for $1.25 I could get a big, hot, smoldering basket of fries.” He credited Cromwell/Quad/Flamingo Director of Culinary Operations Chef Curtis Mortenson with helping to devise a buffalo seasoning and wing sauce, and in this updated version the sidewinder-cut Vegas Fries are also topped with shaved blue cheese, celery, carrots, and accompanied by a blue-sabi dipping sauce. Fieri introduced Executive Chef Tony Leitera, whose resume includes stints as Specialty Room Chef for the Village Seafood Buffet at the Rio, Executive Chef and Partner at The Capital Grille and most recently Executive Sous Chef at Lucas Oil Stadium and the Indiana Convention

Light Group Corporate Executive Chef Brian Massie has amassed quite a reputation as one of Vegas’s top chefs, and oversees restaurants across the Strip, including BRAND Steakhouse and Diablo’s Cantina at Monte Carlo, Citizens and Red Square at Mandalay Bay, Fix at Bellagio and Stack at The Mirage. His talents are being duly recognized, as he’s been honored to host a dinner at the distinguished James Beard House in New York on April 30, a rare privilege very few chefs are granted. Chef Massie said, “It’s truly an honor and a rite of passage to be able to create a meal in the same kitchen as the culinary legends I look to for inspiration.” Joining Chef in the dinner in NYC are Chef Megan Romano (owner of Chocolate & Spice Bakery who will prepare the intermezzo and dessert) and Mixologist Nectaly Mendoza (owner of Herbs & Rye who created a cocktail to pair with each course). Both Romano and Mendoza have worked with Chef Massie over the years.

It was indeed a privilege for invited media to gather at Fix at Bellagio and allow the team of Massie, Romano and Mendoza to practice on us the very same menu they would present a few weeks later. Here’s a rundown of the menu pairings that was laid out for us: Foie Gras-stuffed Medjool Dates/Gin Genepy--lime, Genepy des Alpes, Kassatly Ajyal and a mint-basil bitter ice cube; Burrata and Peaches with Mangalitsa Prosciutto, Honey, Almond Pesto and Amaretti/Peach Fizz---peach soaked in100 proof rye whiskey with honey, lemon and mint; Charred Octopus Posole with Hominy, Gigante Beans and Guajillo Chile Broth/“The American Lager”---lager with blood orange, tomato puree, spices and bitter foam; Duck Confit with Rye Waffles, Soft-poached Egg and Bourbon–Maple Syrup served in a rustic, carved tree trunk/Bourbon Moonshine with tobacco-maple syrup, citrus and apple-corn essence, served in a mason jar that delivered an intense campfire aroma; an intermezzo of Strawberry Rhubarb Sorbet with StrawberryHibiscus Tea Amaretti; Crispy Pork Belly with Low Country Barbecue Sauce, Jalapeño-Corn Spoonbread and Greens/Bacon Bourbon---pork belly-infused bourbon, Williams & Humbert 15-year-old Dry Sack Solera Especial Sherry, Heering Cherry Liqueur, sweet vermouth and a smoked Mexican cola; Milk-Braised Veal Short Ribs with Potato Mousseline and Spring Vegetables/vegetable and fruit-seasoned Champagne Punch; and dessert of Dark Chocolate-Valencia Orange Bar with Toasted Hazelnut Financier and Kumquat Confit and an assortment of chocolates/Milk Punch--bourbon, honey, cream, Bittermens Xocolatl Mole Bitters and Benedictine. Needless to say, no one left hungry, nor did anyone leave less than thoroughly impressed with the mastery and efforts of the team of Massie, Romano and Mendoza; and, I have no doubt, the fortunate guests at the James Beard House were wowed as well.

Mixologist Nectaly Mendoza, Chef Brian Massie & Chef Megan Romano

12 The Las Vegas Food & Beverage Professional I May 2014

www.lvfnb.com

By Mike Fryer

Fryer’s Favorites Mike Fryer, Editor-in-Chief

Welcome to the first installment of my column called, quite simply, Fryer’s Favorites, where I’ll be introducing you to new and upcoming F&B operations we would like to highlight and bring to your attention! Don’t expect me to be a food critic since we have more than enough of them in this town. Of course, the finer ones are writing for LVFNB… Hope I can also bring a little humor to the column since Food & Beverage should be fun, despite what some of the celebrity chefs say.

www.lvfnb.com

THE NATURAL PRODUCT EXPO held at the Anaheim Convention Center keeps growing every year with new and unique “healthy” products and this year was no exception. New products becoming the buzz…Drinkable vinegar…look for it coming to your local mixologists! Expowest.com OUR CONGRATS TO EXECUTIVE CHEF JOEL VERSOLA back on the F&B scene here in Las Vegas overseeing the kitchen at SushiSamba in The Palazzo. As you will remember, Joel was the Exec Chef with Nobu for years and we are delighted to see him surface with our favorite Japanese/Brazilian restaurant.

restaurant to visit is Circa 59, which is a sister restaurant of Kona Kai in San Diego. Located inside the Riviera, Circa 59 is a farm-to-table dining experience with a twist on traditional fine dining. Mimmo’s Italian Restaurant is another great family-run dining spot. Drop by and say hello to Mimmo and his lovely wife Victoria any evening. A Special Thanks to Hillary Angel, Palm Springs Bureau of Tourism, who you should contact to see your options when visiting Palm Springs. Visit PalmSprings.com losarboleshotel.com elmirasolrestaurants.com psriviera.com/ circa59 pstramway.com mimmosplace.com

BTW…Brazil is home to one of the largest Japanese communities outside of Japan with a city in central Brazil looking like a 2nd Tokyo! KAMPAI! THE SAN DIEGO INTERNATIONAL WINE SHOW was recently held at The Paddock in The Del Mar Fairgrounds with several dozen winemakers and over 50 exceptional wines both locally and internationally produced. If you missed this year book it for next year and keep an eye on our Calendar of Events for more upcoming food and beverage events. Special thanks to Executive Director Donato Santarsieri and Phoebe Chongchua LiveFitMagazine.com SanDiegoInternationalWineShow.com

UPCOMING EVENTS YOU SHOULD CONSIDER… MAY 6-8…INTERNATIONAL HARDWARE SHOW…LVCC Photo by Mike Fryer

So, here goes, and feel free to let me know if you have a favorite F&B operation that you feel needs mentioning, Cheers! mike@lvfnb.com VIC’S NEW AMERICAN CUISINE in Sun City Anthem is on the top of my favorite list for a number of reasons, including having one of the most outstanding views of Las Vegas and one of the most talented chefs in the Las Vegas Valley, Executive Chef Vic Moea. Before moving to Las Vegas in 2002, I lived and worked throughout Southeast Asia, building, operating and owning restaurants, so when I’m served an unusually creative dish such as meatloaf spring rolls, my taste buds go wild with this east-west comfort food! From there Vic’s selections just get better, displaying his home-style Italian upbringing along with influences he has encountered and developed over years in various kitchens. Vic’s has become a true local restaurant, friendly and comfortable with great food reasonably priced. And don’t forget the killer view! www.vicslv.com 702-522-7203 DESTINATION…PALM SPRINGS makes a great getaway for a few days and is surprisingly unlike Las Vegas with its small town charm and distinctive 1960s look. I had the pleasure of staying at a small boutique, vintage, Palm Springs resort with a great Mexican restaurant attached, with a full bar and great patio dining. Felepe Castaneda, owner of the Los Arboles Hotel and El Mirasol Mexican Restaurant worked his way up through the industry and entertained us with his great stories of old Palm Springs and his exceptionally authentic from scratch menu. Not saying that I am a Mexican food connoisseur, but having built a donut shop in Baja CA in the 90s, and spending an entire year living there, I’ve been well educated in south of the border fare. Do you know the difference between Mexican food in Mexico and in the US? The health department! As an added attraction, take the Palm Springs Aerial Tramway up the mountain to a cool 8500 feet and a breathtaking view. Another great

Seabasstropub.com HPSEpicurean.com Dock to Dish by Catalinaop.com

THE WRENCH & RODENT SEABASSTROPUB in Oceanside has put a unique twist on some very traditional Japanese sushi! Now this is an area I do know something about since I graduated from the University of Tokyo and lived in Japan a number of years operating restaurants. Chef/Owner Davin Waite comes from a background working for Japanese restaurants including the Japonais group where he has fine tuned his skills taking the freshest sashimi blended with new flavors from HPS Epicurean for a totally new experience. FYI… There is no soy sauce on his tables!

MAY 10…LEE’S BEER EXPERIENCE…LAS VEGAS HOTEL MAY 14-16…HDE-HOSPITALITY DESIGN EXPO…MANDALAY BAY MAY 17…BREW BBQ…ELLIS ISLAND MAY 19…ACF CHEF’S LAS VEGASCHEF’S GOLF TOURNMENT…LEGACY GOLF CLUB MAY 22 EPICUREAN AFFFAIR-NVRA… THE PALAZZO POOLS MAY 22…REGGAE MANDALAY BAY

WINE

FEST

MAY 29-31…WORLD TEA EXPO/HEALTHY BEV EXPO-LONG BEACH CC Check out all upcoming F&B events at www. lvfnb.com/Calendar

May 2014 I The Las Vegas Food & Beverage Professional 13

By Elaine & Scott Harris

Dining Out With the Harrises

Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist. Scott Harris, sommelier, President of Vino Las Vegas LLC and a staff journalist for The Cuisineist. Cuisineist@gmail.com • www.cuisineist.com

Honey Salt Launches New “Farm Table” Dinner Series Honey Salt has quickly become a Summerlin staple and a favorite stop of ours as well. On almost every visit we seem to run into someone we know enjoying their dining experience and visiting with friends. That is what this lovely venue is all about and just as Elizabeth Blau and Chef Kim Canteenwalla have intended. Now we have a new way to enjoy the Honey Salt experience in a very special way. Join a gathering of friends and community with their new dinner series “Farm Table.” It takes place two Mondays a month and is named for the restaurant’s hand built communal tables and is inspired by the nostalgic ideal of gathering with friends, family and neighbors after a hard day’s work.

Photos by Scott Harris

The constantly changing menu of seasonally inspired American comfort food, “Farm Table” dinners are served family style and showcase unique wine and beer pairings. The goal is to extend into the farming community and feature as much locally sourced produce as possible. They are working closely alongside local purveyors to bring the freshest ingredients to the table. These events are very popular and will fill up fast. To purchase tickets at the communal table call 702-445-6100. The cost is $45 per person; an optional beverage pairing is available for an additional $25 (tax and gratuity not included). This experience is pure culinary joy and we plan on attending as many as we can. Book your upcoming dates today: May 12, May 26, June 9, June 23, July 7, and July 21.

Buddy V’s at The Palazzo Resort Launches a Sunday “Family Brunch” That Ranks Among the City’s Best Buddy Valastro is a very big deal as most people know if you don’t live under a rock. He and his close knit family are a network television sensation with Cake Boss on TLC. Now you can enjoy what we think is the best brunch in this city of culinary all-stars. Buddy V’s entire restaurant is transformed each Sunday with interactive food stations and a special selection of tasty favorites just for the kids. We enjoyed an eye-pleasing elaborate display of brunch favorites served buffet-style throughout the restaurant with spectacular views of the Strip. Start your experience off with bottomless libations that include sangria, bloody Marys, and bloody Caesars, selection of domestic beers, frozen specialty cocktails and wines by the glass for $14.95. Take a seat, grab a plate and start with a salumi board, focaccia, cheesy garlic bread and iced peel-and-eat shrimp. Make a stop at the carvery station and get a slice of maple-glazed ham, spicy Italian sausage, smoked Applewood slab bacon and chicken apple sausage. Take a deep breath and loosen your belt. At the chef’s corner enjoy a rich mac n’ cheese carbonara or panettone french toast, roast vegetable frittata, scrambled eggs, Grandma’s meatballs, chicken rigatoni ala vodka, warm crespelle and chicken parmesan.

14 The Las Vegas Food & Beverage Professional I May 2014

After this tasty throw down we suggest a stop to enjoy some croissants, blueberry muffins, a fruit platter, cannolis, tiramisu, zonuts, an Italian cookie platter and a decadent red velvet cake. For the kid in all of us, make a visit to enjoy the kids’ corner delights with a selection of chicken fingers, meatballs, chicken parmesan, vegetable crudité and old fashioned candy. Buddy’s family brunch is $32.95 per person/$14.95 per child.

www.lvfnb.com

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

In Full Bloom Not to sound too cliché, but spring is in the air, am I right? Complete with the pounds of pollen and, at least for me, the joys of allergy season. But despite the perils of the season, there is something truly magical about this time of year…an energy that seems to push the human race outdoors and motivates us to some type of renewal. For some, it’s physical – getting active and kick starting the exercise routine. For others, it’s spatial – cleaning out the closets and attic and dusting every corner and scrubbing the baseboards. For a large group of the population, it’s natural – weeding those flower beds and making weekend trips to the local plant store to try to keep up with the blooming happening all around. In my neighborhood, “Spring Fever” is spreading like wildfire. The problem I run into this time of year is that my enthusiasm for planting a beautiful garden far surpasses my green thumb prowess. So, I hope that this piece will help myself as well as other gardening hopefuls out there, to achieve success this spring. I am not a planner, but want so greatly to be a planter. How do I make sure that the trunk full of plants I just purchased doesn’t become a garbage can full of dead plants in a week or two without becoming a die-hard gardener that lives in his yard for the next few months? It’s all in the research, you see. I am trying an experiment this spring to see if I can keep these plants alive with a four-pronged attack to ensure their survival: 1 - Research the soil in my region 2 - Find out what plants grow well in my region and are the heartiest (i.e., least likely to die if I forget to feed/water them a day or two) 3 - Discover what insects are common to this region/plant and how to guard against them 4 - Use technology to help me be successful with reminders for watering/feeding schedules It sounds like a full-on science project, but when I think about all of the plants I have bought – and killed – over the years, it doesn’t seem so www.lvfnb.com

eating into all of our free time. The site lists easy-care plants by regions of the country and

“I am not a

provides readers with information on sunlight

planner, but want so greatly to be a planter.”

requirements and other helpful tips for success. If you are like me, you may have the momentum in the beginning to plant the selections and even be somewhat religious about watering them as they start to grow. One of my main roadblocks with having a flourishing garden is that when the pests set in, I have no clue how to protect my plants. Therefore, I usually end up with plants that look like they are doing their best Swiss

daunting. So, how do I know about the soil in my region? The USDA actually has a website committed to doing soil surveys throughout the U.S. to help people determine what the land will be best used for. You can go to the USDA’s Web Soil Survey Site and find out what types of soil are present in your neighborhood. In other words, the hard work has been done for you. Once you know the type of soil, you can find out what plants flourish in that soil, or even determine if you are going to need a raised bed approach based on the soil in your region to make sure the plants can survive.

cheese impression. I get easily discouraged

Next, you need to determine what types of plants to buy that can survive the climate of your region. Generally, the local stores are selling plants that are designed for the region’s climate. However, that being said, not all plants are created equal, as you may have learned the hard way. Some plants need more TLC than others, and, if you’re like me, those are the ones that inevitably end up in the trash heap after I fail to give them the attention they demand. So how can you pick a plant that you won’t kill and that can survive without your undying devotion? Another helpful website, www.garden.org has a plethora of information for a novice gardener. Most importantly, it has a map of climate zones which can guide you to plants that can survive best in your region by giving you the average lowest temperatures. Better Homes and Gardens’ website also can be a one-stop shop for those of us who are looking to spruce up our flower beds without

diseased plant can spread that problem quickly

and usually end up just neglecting them until they die off. So how do you protect your new investments from pests without using harmful chemicals or standing around with a fly swatter? Better Homes and Gardens’ website was again helpful here, with several recommendations for fighting off all kinds of pests. One of the best recommendations, though, is to choose plants that are listed as “disease-resistant.” And be mindful of the saying that “one rotten apple can spoil the whole bunch.” With plants, one to the surrounding plants. Finally, one of my main areas of weakness is simply just remembering to take care of my plants. With the business of my daily life, watering plants easily gets lost in the shuffle. Here is where technology becomes my green thumb friend. I can use my phone alarm/reminder to cue me to water the plants so they can survive yet another day. And, of course, as we all know, there is truly an “app” for everything now. Take advantage of that smart phone and install an app for your goto questions. The truth is that in this day of information at our fingertips, even those of us who are green thumb challenged can set ourselves up for success by just following these 4 simple guidelines.

May 2014 I The Las Vegas Food & Beverage Professional 15

Story & photography by Joe Fogarty l-r: BLVD. Cocktail Company management team member Scott Alward, Wirtz Beverage New Accounts Manager Katie Prindl, High Roller Operations Manager James Donahue, F.A.M.E. Executive Chef/GM Bryan Emperor, Style Lounge Owner Andeen Rose, LINQ GM Jon Gray, The Face of O’Sheas Brian Thomas, Flour & Barley Owner Billy Richardson, Wirtz Beverage Director of Strategic Activation Drew Levinson, Tilted Kilt Concept Creator/Founder Mark DiMartino, HIG Management Vice President Leon Wu, Fukuburger Founder Colin Fukunaga

What to DRINQ at The LINQ If your only experience with The LINQ has been noticing the massive observation wheel that now turns across the Las Vegas skyline, you’ve been missing out. The High Roller, the world’s largest observation wheel, is only one of the many elements that separates The LINQ from other outdoor entertainment venues around town. Along with a new concert venue and bowling alley, several unique shops, and a salon, The LINQ has some of the most exciting food and beverage options in Vegas. Wirtz Beverage has been the driving force behind the beverage options at The LINQ. The company has helped develop a unique beverage selection that specifically caters to each individual venue’s brand identity and target market, from the in-cabin bar service on the High Roller to the full-service bar at The Style Lounge salon. There is a venue at The LINQ for every style and taste. 16 The Las Vegas Food & Beverage Professional I May 2014

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What to DRINQ at the LINQ

The High Roller offers two options for patrons to have a drink. The first option is the Sky Lounge, located on the second floor of the High Roller Wheel House. The Sky Lounge is a traditional bar where guests can grab a drink a while waiting for a spot on the High Roller or go through their post-ride aerial photos. Drinks in the Sky Lounge can be served in the optional souvenir cups shaped like one of the High Roller’s observational pods. The other choice is in-cabin service with a full premium bar and bartender, which will allow riders to sip a cocktail while taking in one of the best views of the Las Vegas Valley. The incabin bar service can also be themed for various events, such as weddings, birthday parties, or even company meetings. The team at the High Roller is led by General Manager Eric Eberhart, who comes to The LINQ with more than 25 years of operations experience at Disney. Joining Eberhart is Operations Manager James Donahue who had more than 10 years of experience with Caesars Entertainment as well as a background in theme park operations working for Paramount. Closer to the ground is the BLVD. Cocktail Company, a high end lounge that specializes

in unique craft beers and craft cocktails which rotate seasonally. BLVD. currently has four craft beers on draft along with a list of unique and constantly changing bottled and canned beers. All staff members at BLVD. have been specially educated in the art of beer tasting and are always willing to help make recommendations. BLVD. is also a great place to spot local celebrities, having already been host to several in the few months it has been open.

Good People and Good Beer!

The BLVD. Cocktail Company key players are Ryan Doherty, Kenna Warner, and Justin Weniger. Doherty and Weniger own and operate WENDOH Media which encompasses multiple media publications and websites. Warner is Vice President for a national restaurant group which oversees more than one hundred restaurants and thousands of employees.

In wanting to spread the good word and to help us help the masses, they are now hosting the Certified Cicerone Program. This program is one of the better things that you can do to both further your career and promote artisan brewing. Every class involves informative lecture and side-by-side tastings of different beer styles. Master of Malt, Michael Shetler, and the Pontificator of Porter, Kevin Ruckle, lead the class through the tastings and give insight on the material.

For those looking for the ultimate in relaxation as they drink, there’s the Style Lounge. The Style Lounge is a full-service beauty salon combined with a full-service bar. Enjoy a killer blow-out or mani/pedi while sipping on one of their specialty cocktails such as the signature ‘Vanitini,’ a bubbly, purple drink. Andeen Rose, owner and continued on page 18

by Adam Rains

At Wirtz Beverage, they are ubercommitted to the craft beer movement. Not only do they host some of the icons of West Coast Brewing like Ballast Point, Green Flash and Rogue, but they are now teaching a class on this historic and nourishing beverage.

Now hosting the Cicerone Program, they will continue on their mission to transform Vegas into a haven for Hefeweizen, a hotbed for hopheads, and a mecca for all seekers of Saison, Sours and Stouts. For more information, visit www.wirtzcraftbeer.com

A Chat With The LINQ GM Jon Gray What are the goals of The LINQ’s beverage programs and how has Wirtz Beverage helped you achieve your goals so far? The LINQ is the new social center of Las Vegas, and often the makings of a great social experience include a great beverage. The LINQ’s beverage programs are designed to be innovative and to be the foundation of a great social experience. Wirtz is helping us achieve these goals with a great portfolio of product and an incredible team of passionate associates, dedicated to providing great service and the right product for every program. What has been the impact of your beverage program? From the great bars and restaurants in The LINQ to the Sky Lounge and the High Roller, The LINQ’s beverage program offers something for everyone to enjoy. Our beverage program in itself creates yet another reason to visit The LINQ and High Roller. Tell us more about The LINQ as an entity. The LINQ is a shopping, dining and entertainment destination at the heart of the Las Vegas Strip. The more than 30 venues in The LINQ are a powerful combination of fresh, new and unique venues in Las Vegas. Along with the High Roller, the world’s tallest observation wheel, The LINQ is a fantastic place to hang out and explore for both tourists and locals. Jon, you have a very powerful presence at The LINQ, not only as GM but as a unique and well-respected figurehead for the property. Can you tell us something about YOU? Thank you very much for the kind words. I am very fortunate to be associated with such an amazing project and an incredible team that put this together. I was born and raised in Nevada so I am very proud to be a part of something that changed the skyline of the Las Vegas Strip. Jon Gray - LINQ General Manager

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May 2014 I The Las Vegas Food & Beverage Professional 17

What to DRINQ at the LINQ

General Manager of Style Lounge, emphasized how much Wirtz Beverage helped in setting up the venue, not only choosing drink selections but also helping to design the look of the back bar in accordance with the goals of the business. Patrons wanting a traditional Irish pub feel have two options to choose from. One of the first tenants to debut at The LINQ, O’Sheas combines the nightlife atmosphere with the casino floor of the adjacent Quad hotel. “We keep it real with a down-to-earth vibe at O’Sheas,” said Brian Thomas, Casino Atmosphere Entertainer at O’Sheas. “Our staff rocks, and with three dollar drafts, the best deal on all cocktails and beer pong tables galore, we are where the party starts, happens, and ends.” The other Irish pub option is the Tilted Kilt. Slated to open in early June, the Tilted Kilt features classic pub food and spirits, but what makes it really special are the famous Tilted Kilt Girls who help keep patrons in a partying mood. The key players at the Tilted Kilt are Cofounders Mark Jude DiMartino, John Reynaud and Shannon Reilly. Continuing with the international themes is F.A.M.E. with its Asian-inspired food and drink menu. Their drink menu has an incredible selection of sake-infused cocktails like the ‘Lucky Lychee.’ They also specialize in Asian beers and microbrews. What further

Brooklyn Bowl General Manager Andrew Economon

sets apart F.A.M.E. is its multi-floor approach offering different activities for different guests. The first floor is family friendly with all-ages entertainment offerings including dragon dancing, face-changing dancers, and Taiko drum shows. The second floor has an eatery named Fo-chun. Fo-chun will feature a live DJ playing while guests enjoy modern Asian cuisine with a sushi bar led by award-winning chef, Bryan Emperor. The goal is to offer an ‘Izakaya-style’ atmosphere, Japanese for “drinking establishment.” F.A.M.E. is being developed by the aforementioned and famed Executive Chef Bryan Emperor who has more than 25 years of culinary experience and has received multiple accolades including a mention in an Esquire magazine article on the best new restaurants in America. Music artist Timothy Cayson is serving as the Director of Entertainment and Customer Development for both levels of the lounge. Finally, the first floor will feature food by Colin Fukunaga’s famous Fukuburger food truck.

Wirtz Director of Strategic Activation Drew Levinson, Wirtz New Accounts Manager Katie Prindl & LINQ GM Jon Gray

Rounding out the drinking options at The LINQ is the 80,000 square foot Brooklyn Bowl. Brooklyn Bowl features a 2,000 capacity live music venue, 32 bowling lanes, 5 bars, a restaurant and full service dining to more than 600 seats. Just like the other bars and restaurants, Wirtz Beverage took a specialized approach to Brooklyn Bowl that would make sure that its drink offerings were well-suited to

18 The Las Vegas Food & Beverage Professional I May 2014

its many entertainment offerings. Part of those offerings is a special margarita recipe exclusive to the venue. Together, Brooklyn Bowl and Wirtz Beverage decided on the best 100% Blue Agave tequila to use for their signature margaritas, eventually deciding on El Jimador from Brown-Forman. Brooklyn Bowl has also partnered with Bacardi to establish its own industry night. Food, drink and bowling specials are offered for industry members every Tuesday, and the last Tuesday of every month is the Bacardi Industry Bowling League. The industry league has proved so successful that there are already plans for additional leagues in the coming months. Brooklyn Bowl is overseen by General Manager Andrew Economon who mentioned that his Director of Operations, Ike Mayberry, has a “tremendous amount of experience in both developing and executing beverage programs” and that the opening of Brooklyn Bowl has been great and the future looks extremely promising. From bowling to salon treatments to experiencing Vegas’s only Asian ultra lounge, The LINQ has an endless variety of activities to engage in while grabbing a drink, and a drink selection across the list of venues that is unrivaled. The close proximity of such a wide array of options makes it less a choice of where to go for the night, and more a choice of where to go for the next drink. www.lvfnb.com

By Al Mancini

On the Edge With Al Mancini

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

is, it probably doesn’t even have to be good. But this is Las Vegas, and I’m proud to say that In reaction to this new trend, the major casino we’ve rolled out quite a few spots that are a lot companies have been clamoring to offer Stripbetter than they probably need to be. adjacent restaurants and bars. The Linq is a prime example, with several spots in the shadow Bobby Flay is proudly serving fast-food style of The High Roller. But on the other side of The burgers in front of CityCenter. Nothing is Quad, next to Harrah’s long-ignored Carnival priced above $10, and they are amazing! The Court, you’ll find Guy Fieri’s new restaurant. build-your-own pizza concept at 800 Degrees is And on the south end of The LVB (a phrase offering high-end ingredients worthy of any finemy wife coined, which I’m hoping will gain dining establishment. Double Barrel Roadhouse traction), Monte Carlo recently paraded out is smoking its own meats. Sprinkles is serving three new curbside restaurants: Double Barrel some of the town’s best cupcakes via an ATM machine. Haute Doggery is taking hotdogs into Roadhouse, 800 Degrees and Yusho. uncharted territories. And Brooklyn Bowl is the When we talk about street-adjacent dining, it’s coolest spot to open in Las Vegas in years. Things are different today. The courts have primarily lowbrow concepts. Let’s face it – if ruled the sidewalks public spaces, clearing the you want to grab the attention of the guys and Tough break casinos. It seems the food world way for all sorts of ridiculous characters to gals swilling beer from giant plastic footballs, doesn’t need you anymore. We’re doing just fine entertain, amuse or simply befuddle us with you aren’t gonna do it with a French bistro on the street. But I promise to drop by and lose their costumes and gimmicks. Strolling the (sorry Mon Ami Gabi). They want something a few chips once in a while – just for old times’ Strip is now a destination in and of itself – just accessible and unintimidating. And the truth sake. There was a time, not all that long ago, when every non-gaming attraction in Las Vegas seemed designed to get you into a casino. Yes, we had incredible restaurants and shows. But to get to them, you’d have to walk across a casino floor – and hopefully stop at a table or a slot machine. The resorts literally owned the sidewalks, and could assure they contained no distractions other than the ones they planned. Sure, we had the fountains of Bellagio, The Mirage’s volcano and whatever happened to be going on aboard Treasure Island’s pirate ship that particular year. But after a ten-minute spectacle, you were bored and hot and anxious to seek air-conditioned refuge in a casino.

as walking the streets of most major cities is.

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

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Epicurean Corner

seeking in Santiago Matatlan, Oaxaca. Finding the right agave, they went to work to produce the best mescal possible with the results of their efforts being tasted by a very appreciative crowd of happy guests at our event. We wish to extend a big thank you to Chef Jean Hertzman and Beverage Club Co-president Kyle Briski, as well as Al Izzolo, Epicurean Society Advisor, and Epicurean Society student members Matt Fischer and Nandi Best for their assistance in preparing the delicious snacks that accompanied the Mescal samples. Wrapping up this semester, Epicurean Society will have a dinner at Paymon’s Mediterranean Café where we will enjoy a lovely pre fixe 3-course meal. Lastly, we will be attending a Chocolate Festival on May 1. Stay tuned for our updates!

photos by Victoria Pindrik

Once again, the Epicurean Society, together with our student Beverage Club, collaborated on another food pairing event. This time it was a Mezcal tasting! We want to thank Jessica Rosman, along with her partner Arturo Palencia. They are Co-founders of Mestizo Mezcal. Jessica attended the University of Nevada, Las Vegas for her first year of university studies before transferring and completing her degree at Cornell. Jessica and Arturo formed a team to produce Mestizo Mezcal at the end of 2008 with two goals in mind: to bring to the US palate the most delicious handcrafted mescal and to find and partner with a mescal producer who shared their desire to maintain artisanal techniques that were used for hundreds of years in the past to produce traditional Mexican mescal, a process that Jessica and Arturo believe made the mescal industry so special and unique. After three years of traveling throughout Mexico in search of the perfect agave plants, they found what they were

UNLV’s

May 2014 I The Las Vegas Food & Beverage Professional 19

By Bob Barnes

New Yard House at The LINQ

on the Vegas Strip Serving Local Beers

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

Yard House has opened its 50th location at the brand new The LINQ, home to the 550-foottall High Roller, which debuted as the largest observation wheel in the world. The chain is known for its huge assortment of taps, and this rendition pours from 160 handles, plus 20 at a to-go station, and includes local brews from Big Dog’s Brewing, Joseph James Brewing and Tenaya Creek Brewery. Pouring on opening night were Big Dog’s Dirty Dog IPA; Joseph James American Lager and Citra Rye Pale Ale; and Tenaya Creek Haulin’ Oats Oatmeal Stout, Hop Ride IPA and Tandem Double IPA. The two-story non-smoking taphouse boasts more than 18,000 square feet with seating for 598. The large outdoor patio on the second level offers possibly the best view of the High Roller and has both heaters and AC to keep one comfortable no matter what the outdoor temps are. This marks the Yard House’s third location in Las Vegas, joining one at the Red Rock Resort and one at Town Square, both of which are also now serving beers from the aforementioned local breweries.

Traditional yet New Perfect Soy Sauce Flavor without the Color! photos by Bill Bokelmann

A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods www.whitesoysaucefood.com

Las Vegas Epicurean Affair Set for May 22 at The Palazzo Pools By Bob Barnes

Be sure to circle May 22 on your calendar, as that’s the date for the 5th annual 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 Wolfgang Puck’s Postrio, Delmonico Steakhouse, Morels French Steakhouse, STK, Bouchon, TAO Asian Bistro and Il Mulino. Sponsored by the Nevada Restaurant Association (NvRA), the event will be held from 7 to 10 p.m. (VIP admittance at 6) and proceeds from the event benefit NvRA’s educational and scholarship programs. To purchase tickets, visit www.palazzo.com or any Venetian or Palazzo box office.

20 The Las Vegas Food & Beverage Professional I May 2014

www.lvfnb.com

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

Chef Talk Watson, R & D of the Future How many of you are Jeopardy fans? I have been watching the show, which started airing in 1964, for a very long time. The current version was formatted in 1984 and I have been watching it since then. As a longtime fan I remember Brad Rutter winning three tournaments he entered and amassing over three million dollars during his time on the show. I also remember like many people, Ken Jennings winning 74 straight games and breaking records along the way. Another of my favorite shows was the IBM Challenge when Ken Jennings and Brad Rutter challenged, or were challenged, by Watson. Watson is a computer developed by IBM with access to over 200 million pages of structured and unstructured content including Wikipedia, all without being connected to the internet. We have not heard much from Watson since February 2011, but it is making a resurgence in all sorts of industries including culinary arts. One year ago Watson was introduced to the medical field making decisions about the treatment of lung cancer. Its results are utilized 90% of the time by nurses that have bought into the technology. A few months ago the technology debuted in the culinary industry, right here in Las Vegas. The technology was adapted into a food truck that appeared at the IBM Pulse conference, which was held February 23rd at the MGM Grand, while on its way to South by Southwest in Austin, Texas. The programmers with the help of chefs from the Institute of Culinary Education (ICE),

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formerly the Peter Kump’s New York Cooking School, created strategies to turn culinary knowledge into mathematical terms that Watson is programmed to understand. Watson then uses computer language to mix and match ingredients and cooking styles to create new dishes based on the data input. The results are new dishes that are flavorful and unique. The system is a “cloud-based cognitive cooking system” that understands why thousands of different recipes are appealing, what tastes people prefer, and how the chemistry of different ingredients interact. There are many search engines throughout the internet that are great for finding recipes that have already been made; I went to one site and found almost 2,700 recipes for chicken soup. But what if you wanted to create a recipe that has not been made before? There is a whole culinary arts field called research and development that might try hundreds or thousands of varieties of recipes to find one that is pleasurable to the clientele. This is an expensive proposition that many operations cannot afford or justify. To combat this, a chef could data enter the specifics of the desired dish and Watson would eliminate much of the experimental needs. This use of the computer is called cognitive computing, where the computer uses its memory to do the thinking for you. Of course the computer must be programmed with the same information that you are looking for in the results. Passionate food professionals tend to think of food and

cooking as an art but the reality is that there is an immense amount of chemical and neural science that goes into any great dish. It is advertised that IBM’s cognitive cooking system can imagine combinations of flavors the same way a human tastes and discerns with their palate. The first step that Watson uses to create new combinations of ingredients is to analyze all digital existing recipes that are available and the analysis yields an understanding of how ingredients pair up and create a specific dish. The computer then interchanges the ingredients and cooking methods to design new recipes. Through algorithms, it then cross references the flavor profile to the sensations and perceptions that people like and dislike. The data that is created is the result of millions of ideas and combinations that are created by all of the variables entered into the data base. The variables are so numerous that the human mind cannot interpret each of them. Some of the variables can include cost, allergies, ethnicity of recipes, prep time, number of ingredients, skill level of employees, pairing with other foods, color, and flavor among so many others. Some of the unique dishes served at SXSW were Indian Tumeric Paella, Italian Grilled Lobster and an Ecuadorian Strawberry Dessert. Computers have always made life easier, but you should know with this technology computers can make life more creative. Some additional dishes that Watson created are: • Creole Shrimp-Lamb Dumpling • Baltic Apple Pie • Austrian Chocolate Burrito • Turkish Bruschetta • Caymanian Plantain Dessert • Swiss-Thai Asparagus Quiche • Portuguese Lobster Roll

May 2014 I The Las Vegas Food & Beverage Professional 21

Brett’s BY

Transforming Red Rock

Red Rock Resort will undergo a $35 million, six-month renovation that will include a connection to The Shops at Summerlin under construction; a “restaurant row” with four new restaurant concepts including Mercadito; an outdoor pedestrian walkway; updating T-bones Chophouse, Japanese-themed Hachi and replacing hamburger outlet LBS; upgrading 26 suites; and remodeling the spa. A noodle bar will open and an Italian-themed concept will replace Terra Rossa. Hotel lobby and Lucky Bar were remodeled and former Cherry Nightclub was converted into event space.

New Dining Options

New York-New York’s new plaza is adding restaurants Tom’s Urban and Shake Shack opening December in the space currently occupied by The Sporting House, which closes June 3. Other retail outlets include Swatch, Stupidiotic, I Love NYNY, Starbucks, and Hershey’s Chocolate World opening this spring. Hecho en Vegas by the Flores family known for Arizona outposts El Charro Café and Sir Veza’s opened at MGM Grand in space Diego occupied. James Beard award-winning Chef Michael Mina will unveil Parisian-themed Bardot Brasserie for lunch and dinner at Aria next winter in space currently occupied by American Fish closing in July. Yusho, the Japanese-inspired grill and noodle house by renowned Chicago Chef Matthias Merges made its Las Vegas debut at Monte Carlo. The world’s largest Yard House opened at The LINQ next to the new High Roller observation wheel.

Chef Kerry Simon is opening Carson Kitchen downtown for lunch and dinner with a rooftop patio in June in space formerly occupied by the John E. Carson Hotel. Both Las Vegas Hard Rock Cafés have rolled out a company-wide redesigned menu with 30 new items. Operators of PT’s and Sierra Gold taverns renovated and opened its 43rd location at 9435 W. Tropicana Avenue, which was the Foothills Lodge.

New Experiences

First stateside edition of legendary music festival Rock in Rio will be held in Las Vegas May 2015 with support from iHeartRadio. Life, a 20,000-square-foot experience with a rooftop pool, will debut at the new SLS opening Labor Day Weekend 2014. The first Las Vegas hotel by sbe will have notable brands including The Sayers Club and restaurants…The Bazaar by José Andrés, Katsuya, Cleo, 800 Degrees, Umami Burger and The Griddle Café. The 1923 Bourbon & Burlesque new speakeasy social lounge by Holly Madison premiered at Mandalay Bay with a burlesque revue. Carlo’s Bakery, the setting of TLC’s hit reality show Cake Boss, has opened adjacent to Buddy Valastro’s restaurant, Buddy V’s, in the Grand Canal Shoppes at The Venetian. “Mamma Mia!” opens this month at the New Tropicana in the newly transformed Tropicana Theater.

Rampart Casino opened a 300-seat Bingo Room with six one-hour daily sessions. Shelby American, Inc. moved its car museum closer to the Strip from the Las Vegas Motor Speedway to 6405 Ensworth Street. Jerry’s Nugget launched a 45-minute Prime Rib Eating Challenge at its coffee shop Sunday–Thursday.

22 The Las Vegas Food & Beverage Professional I May 2014

Two-story Drai’s Beach Club and pools atop The Cromwell opens Memorial Day Weekend. Dinner show “Tournament of Kings” at Excalibur added Iranda Dyer, its first female horse rider. The LVH cast of “Raiding the Rock Vault” now has a memorabilia case at Hard Rock Cafe’s Strip location featuring items from bands Heart, Asia, Whitesnake and Quiet Riot. Opportunity Village opened its newest division – Kitchen Creations Café in the Clark County Government Center.

About Town Tips

Henderson’s enclosed Galleria at Sunset mall is undergoing a $24.1 million expansion that will include six new restaurants, new entrance, valet, an outdoor plaza and new logo. Restaurants opening spring 2015 will include newcomers Bravo! and Larsen’s, the Sugar Factory and more TBA. Food Network’s Cupcake Wars is the founder of Sprinkles Cupcakes that opened at The LINQ. The Fremont Street Experience “Rock of Vegas” summer concert series includes pop-duo Karmin May 24; 3 Doors Down June 14; and Summerland Tour 2014: Featuring Everclear, Soul Asylum, Eve 6 and Space Hog on July 18. Chinese-produced show “PANDA!” has been extended at The Palazzo through July 2014. Mexican hole-in-the-wall El Sombrero restaurant that opened at 807 Main St. in 1950 closed.

The M Resort opened its pool and entertainment complex Villaggio del Sole with two elevated VIP Penthouse Patios and new poolside Piazza Grille. Cowabunga Bay Water Park opening in Henderson will include more than 25 waterslides and attractions. www.lvfnb.com

UNLVino’s BUBBLE-LICIOUS

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 • www.cuisineist.com

The 40th UNLVino Bubbles Over at The Palazzo Resort With BUBBLE-LICIOUS We have attended this fan favorite event for many years and it never ceases to impress us. On a beautiful spring night at The Palazzo Resort, sounds of corks popping filled the air joined by aromas of world-class cuisine. Yes, sparking wines and champagnes joined renowned restaurants B&B Ristorante, Bouchon, Delmonico Steakhouse, Lagasse’s Stadium, Postrio Bar & Grill, SushiSamba, Table 10 and Zine Noodles & Dim Sum to please the attendees. Each UNLVino event features a Dom Pérignon Award of Excellence Honoree; at Bubble-Licious artist Romero Britto received the honor to the cheers of the crowd alongside The Venetian’s world famous gondolas and crooning gondoliers. Once again UNLVino did it right with class in “taking a sip for scholarship.”

Photo by Joe Fogarty

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!)

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877-456-RIDE(7433)

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FOOD & BEVERAGE PROFESSIONAL SPECIAL 2-MONTH BASIC MEMBERSHIP $118 VALUE

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

Call to sign up Use promo code XX2376MG May 2014 I The Las Vegas Food & Beverage Professional 23

UNLVino’s

By Mitchell Wilburn

Bar-b-q and Sip & Savor

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.

Bar-B-Q Bar-B-Q is the event in UNLVino’s lineup that strays away from the purely wine-forward celebrations, and instead showcases the truly amazing mixology community we have in Las Vegas. To accompany the unique, original cocktails was a buffet of BBQ from around Downtown and the Caesars properties.

After the great success of last year’s Bar-B-Q, it was only natural to bring it back for its second time, but with a little change of venue. Last year, it was a large daytime event at the Lou Ruvo Center Downtown, but as our mixology scene has grown, the grand size of the Caesars “Garden of the Gods” pool was more fitting.

For those that have been following the progress and openings of Downtown bars, there were quite a few familiar faces. Kevin Gorham of the award-winning Downtown Cocktail room, Trey Picou of the new Wayfarer inside the Inspire Theater, Jason Hughs of Blind Pig, and more were dishing out their own creations to thirsty guests.

Photo by Matt Carter

Sip & Savor The first event of the four-day long celebration that is UNLVino was Sip & Savor. It was a celebration of not only wine, but of the impact that a certain celebrity chef has had on the dining landscape of our city. The much lauded Chef Wolfgang Puck added the Dom Perignon Award of Excellence to his already long list of honors that night, in the backdrop of Spago in the Caesars Palace Forum Shops.

Puck was certain to thank all the people that helped him along the way, from decade-long friends and partners to new talented chefs. The festivities continued into the night, octopus ceviche and Wolfgang Puck’s chardonnay fueling the fun. It was certainly a great addition to the UNLVino lineup, adding an event of fine dining to the already great bacchanalia of wine.

When it came time to award Chef Puck, it was Larry Ruvo and Robin Leach as the masters of ceremony. Ever the humble recipient, Wolfgang 24 The Las Vegas Food & Beverage Professional I May 2014

Photo by Matt Carter

Chef Wolfgang has six outposts here in Las Vegas, each one of them a different expression of his food world. There is Wolfgang Puck B&G, Postrio, Pizzeria & Cucina, CUT, Spago, and Trattoria del Lupo, and then of course many dozens more around the world. All six were dishing up some signature bites to go with the array of amazing wines. Take for example, CUT slicing seared Snake River Farms strip steak, the blend of American Angus and Japanese Wagyu (I call it Wangus) pairing beautifully with a Chianti Reserva from Castello di Ama, one of the more well known in the Chianti region.

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UNLVino’s Founders’ Grand Tasting This year marks the 40th anniversary of UNLVino, a monumental milestone for this collaboration between Southern Wine and Spirits and the University of Nevada, Las Vegas. This year’s artwork by Romero Britto showcases the original founders of UNLVino, Mr. Larry Ruvo of Southern Wine and Spirits, and Dean Jerry Vallen of UNLV. The events have grown to be a 4-day experience (April 9-12) with a recap below: • Sip & Savor, a signature Wolfgang Puck experience, Spago • Bar-B-Q, Caesars Palace • Bubble-licious, Venetian/Palazzo • Founders’ Grand Tasting, Cleveland Clinic Lou Ruvo Center for Brain Health

Although the Founders’ Grand Tasting has always been primarily focused on wines, it has grown to become so much more. This year, as I perused through the many booths over the course of 3 hours, I encountered still and sparkling wine, beer, spirits, sake, along with non-alcoholic beverages such as waters, energy drinks, teas, healthy drink alternatives and more! Some of my wine favorites for the night? Hess Family Estates, Laetitia Vineyard & Winery, Flora Springs Winery, JUSTIN Vineyards and Winery, Gérard Bertrand Banfi, and the list goes on. In terms of food, Raku Grill was the favorite of the night in the Sake garden, with a line that never ceased. By the Keep Memory Alive Event Center, the South Point Casino booth also stayed busy with an attractive booth setup and great seafood samples of their menu.

The most unique concept that I discovered for the night is that of single-serving wines! This sleeping giant is the slowly growing intrigue of many consumers, with many brands hitting the market. One that stood out at UNLVino is that of Zipz Wine. Currently they make a Chardonnay, Cabernet Sauvignon, Pinot Grigio and Merlot, produced out of California. However, what makes their product stand out is the fact that it is housed in a recyclable plastic, stemmedcontainer, which also has a screw-on lid! Keep an eye out for future coverage of their product in our very own The Las Vegas Food and Beverage Professional!

Photo by Joe Fogarty

www.lvfnb.com

May 2014 I The Las Vegas Food & Beverage Professional 25

HUMAN RESOURCES INSIGHTS By Linda Westcott-Bernstein

What are Good Recruitment Policies? In order to have the best service or product, you must hire individuals that will represent your company in a positive manner and that will embrace and work toward the goals that you have outlined for your organization.

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

This is easily said but not so easily done. find that you are constantly faced with • Equitable pay policies — keep the “warm body” syndrome and high informed of current pay practices turnover or employee dissatisfaction so that you will remain competitive. will quickly follow. • Sound leadership abilities — There are a couple areas that may train and develop your leadership help employers make better hiring team so that they will treat your decisions and retain those good employees with respect and fairness employees longer. at all time. Nothing tarnishes a company’s reputation more quickly • Consistent attributes — develop than that of bad management. consistent attributes for all hires; friendly, outgoing, articulate, good As we all know, the cost of hiring and communication skills, etc. re-hiring is very expensive — and One area that most companies could • Job descriptions — use current time consuming. The biggest area of strive for improve is in employment. and thorough descriptions of all loss, in my opinion, is productivity. These are definitely pro-employer job responsibilities with key job The most significant loss occurs in times for hiring because of the current functions listed as well as physical the productivity in the job that must economy; however, if you don’t demands. be filled and culminates with that apply sound and current recruitment • Work history — review work of the hiring manager — suffering strategies in your workplace, you may history and reasons for leaving. significant lost productivity before, Watch for patterns and lack of during and after the vacancy occurs. effort. Taking some time to examine or reMany companies want to get from good to great, but are unwilling to depart from the ways that things have always been done. The “it has always worked for us in the past” philosophy has very little value or merit in any organization and especially in this new era of “what’s in it for me” applicants and new hires. If you are not regularly examining your recruitment methods, then you are doomed to repeat your mistakes.

• Promote from within — encourage and apply policies for promoting potentials from inside your organization. Nothing motivates employees more than recognition and a chance to get ahead. • Equal opportunity for all — do not discriminate in the hiring process – give all individuals an equal chance.

examine your hiring methods and practices, and then making a few adjustments based upon the current workforce demographics, should help you to steer your recruitment efforts down a path toward finding, hiring and retaining a higher caliber employee and thereby raising the bar on the quality of your guest service and the level of overall productivity.

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

Next month’s topic: How to Maintain Fair and Consistent Workplace Policies HR Question for next month: Does you Question of company have a good reputation? Are they in your workplace as fair and the Month perceived equitable in treatment of your employees? Why would this be important? Share your comments on this topic or a situation. Send to LindaBernstein@cox.net. Responses for next month’s column earn a copy of my book (see above, left). Be sure to include your mailing address when sending useful responses. www.lvfnb.com

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Learn About Las Vegas’s Own Distillery

By Shelley Stepanek

there were no permits for distilleries in Nevada. They now have a Distillery School, with tastings, and offer tours three times a day. Over 15,000 people have visited in the last three years. Let me be one of the first to announce that by June, they will have opened a small craft chocolate factory next to the distillery, named The Chocolate Maker. George and his staff will be happy to Photos courtesty Las Vegas Distillery

private label one of their exclusive bottles. Nevada’s first bourbon will be released on June 14, 2015 as part of Nevada’s 150th celebration event series. The limited first historic edition bourbon can be reserved on the distillery website,

www.lasvegasdistillery.com.

7330

Eastgate Rd. Suite 100 Henderson, NV 89011 Las Vegas Distillery is a family owned, small, artisan boutique distillery, the first one in the history of Nevada. It’s not really on the tour map of places to see in Las Vegas, but it should be. What an interesting hour I spent at a wonderful place in Henderson. George Racz grew up in Poland and moved to New York, where he met his wife. On a typical afternoon, George asked her a question. How would you like to pack up and move across the country to a city I have never been to and open a business I know nothing about? And by the way, let’s invest every single penny of our savings? That’s how it all came about.

in Nevada when they distilled Nevada Vodka, facebook/Lasvegasdistillery from white soft winter wheat grown by Winnemucca Farms. 702-629-7534 They manufacture in the old fashioned way from “grain to bottle” handcrafted spirits: vodka, gin, rum, whiskey, bourbon and special liquors like the unique Rumskey and the very successful Grandma’s Apple Pie Moonshine. The spirits are available in Whole Foods, Total Wine, Albertsons, Smith’s, Lee’s Liquor and Costco. On the day I was there, and the only one on the afternoon tour, I was lucky enough to see them open up a 50 gallon barrel of their first Nevada 150 Bourbon.

Opened on April 1st, 2011, Las Vegas Distillery They are tasting new mixes every day, combining basically started with the American Dream. up to 10 different grains, which by law, 80% must They had the first legal commercial distillation come from the State of Nevada. When they started 28 The Las Vegas Food & Beverage Professional I May 2014

www.lvfnb.com

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

• Custom packed Herbs and Spices • Custom Spice Blends • Private labeling • Now Certified Kosher

Check us out online!

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

now open!

S, N V

PURVEYO RO F

“G

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

retail store

THE SPICE OUTLET LA

EVENTS

AD INDEX

MAY

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

page 30

Las Vegas Brews and Blues Festival www.vegasbrewsandblues.com

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

page 26

Las Vegas Epicurean Affair http://www.venetian.com/ epicurean-affair.html

page 32

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

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

page 29

May 29-30 World Tea Expo Long Beach, CA www.worldteaexpo.com

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

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

page 27

May 8-11 Vegas Uncork’d www.vegasuncorked.com

May 29-30 Healthy Beverage Expo Long Beach, CA http://healthybeverageexpo.com/

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

White Soy Sauce www.whitesoysaucefood.com

page 20

May 9 Vegas Uncork’d Grand Tasting Caesars Palace www.vegasuncorked.com

May 30-31 Tortilla Expo Caesars Palace http://www.tortilla-info.com/

JCCNV www.jccnevada.com 702-428-0555

May 17 New Vista Wine Walk Town Square http://winewalk.mobi/

May 3 Wine Spectator’s Grand Tour Mirage www.winespectator.com/micro/show/id/ grandtour-intro

May 17-20 NRA-National Restaurant Show Chicago www.restaurant.org/show

May 19 ACF Chefs Las Vegas Chefs Golf Tournament Wild Horse www.acfchefslasvegas.org

May 22 Epicurian Affair Palazzo Pools www.lasvegasepicureanaffair.com

May 6-8 National Hardware Show LVCC www.nationalhardwareshow.com

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World Tea Expo www.worldteaexpo.com

page 7

May 31 New Vista Wine Walk The Village, Lake Las Vegas http://winewalk.mobi/

May 10 Lee’s Beer & Tequila Experience LVH www.leesliquorlv.com

To see more events, visit www.lvfnb.com/ calendar.htm

May 14-16 HD Expo Mandalay Bay Convention Center www.hdexpo.com

Don’t See Your Event Listed Here? Email Your F&B Events to Info@lvfnb.com.

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

CENTENNIAL | 702-851-8050

SUMMERLIN | 702-853-2300

HENDERSON | 702-473-2980

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

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

nevada restaura nt asso ci ati o n p r e s e n t s

5 . 22 . 2014

h o st e d by c h e f s e r ra n o for tickets visit venetian.com/epicurean-affair.html food and wine by the best chefs in the world

Event proceeds support the Nevada Restaurant Association's educational and scholarship programs, including ProStart, a national high school culinary skill and restaurant management program.