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Issue 5 Volume 18
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44th Annual UNLVINO Truly One Memorable Night
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May 2018
CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER
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WELCOME BACK TO THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL FOR MAY, 2018 where with the coming of spring comes more F&B conventions, expos, shows and events throughout the Las Vegas Valley. To check out what’s coming up in Las Vegas, go to our calendar of events page and/or Brett’s Vegas View by Jackie Brett with info on the shows and the local Food & Beverage scene. This May Issue Cover Feature is dedicated to UNLVino, which just completed in its grand tradition, for a post-event recap of what you missed if you had the misfortune of not being there, with TOASTS, TRIBUTES AND TASTINGS AMONG HIGHLIGHTS AT THE 44TH ANNUAL UNLVINO and where guests & participants delight in unrivaled culinary experiences while they ‘Take a Sip for Scholarship.’ Our own in-house beer specialist and Editorial Director, Bob Barnes, brings us “What’s Brewing” and the beer news of Southern Nevada with popular and current news and information on local pubs and what’s happening. Steiner’s-A Nevada Style Pub was one of the first pubs in Southern Nevada… The 9th Annual Stone Domination at Aces & Ales… The 12th Annual Lee’s Beer & Tequila Experience… The Brews & Blues Festival at the Las Vegas Springs Preserve… Pink Boots Society Brews Collaboration Brew… Erik Nielsen Promoted to Head Brewer at Chicago Brewing… The Vegas Food Expo was covered this year by LeAnne Notabartolo in her column “Good For Spooning,” where she tells us that many participating vendors offered information on sustainability, fair trade practices and sourcing, as well as quality control, organic content and non-GMO content. As nearly every merchant in attendance had artisanal offerings and are appealing to a savvy culinary community, the knowledge of the merchants was well received and appreciated. Once again, we are indeed very proud to share information about our very own Beverage Editor and columnist Adam Rains winning the regional semi-finals of the annual Star of the Bar mixology competition. We look forward to cheering Adam on as he moves on to compete for the national title in Chicago later this month at the National Restaurant Association Show. CHEERS! MIKE FRYER SR.EDITOR/PUBLISHER
Page 4 Hot off the Grill!
Page 14 Twinkle Toast RAEN Turned to Wine
Page 5 Wine Talk Alice’s 2018 Picks for the Spring Page 6 What’s Brewing
Page 16 COVER FEATURE Toasts, Tributes, Tasting Among Highlights at the 44th Annual UNLVino
Page 7 Broads of Bourbon Page 8 Brett’s Vegas View
Page 19 Bellagio Unveils Michael Mina 2.0
Page 9 Product Review
Page 20 Best of the Best
Page 10 Good for Spooning Vegas Food Expo
20 www.lvfnbpro.com
Page 15 Chef Spotlight “Kiko” Ojeda
Page 21 COOK•EAT: Asia Senior Foods
Page 12 What’s Cooking Page 13 2018 Nightclub & Bar Convention and Trade Show Convenes in Las Vegas
Page 23 The Bottom Line How Some Restaurants Are Literally Built for Instagram
Page 24 Human Resources Insights Opportunity: It’s All About How You Look at It! Page 25 Adam Rains of Flock and Fowl Wins “Star of the Bar” Regional Competition Page 26 Chef Talk Foods That Help Improve Your Health - Part III Page 27 UNLV Epicurean Society Page 28 Nevada Restaurant Association You Asked, We Listened! - How to Attract More Job Candidates and Make Better, Faster Hires Page 29 USBG Las Vegas Page 30 Events Ad Index
May 2018 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com
HOT OFF THE GRILL!
March & April 2018 Mike Fryer
Sr. Editor/Publisher
Our LVFNB Pro staff had an amazing time at the 2018 Ultimate Whiskey Experience on April 6 at Encore. Pictured here (l-r) are Broads of Bourbon columnist Delilah Tennyson, Photographer Joe Urcioli, Photographer Bill Bokelmann, Broads of Bourbon columnist Mary Powers, Editorial Director Bob Barnes, Photographer Dave Canela and Photographer Chris Summers. This event is called Ultimate for a reason, as we enjoyed tasting a broad spectrum of the finest whiskeys in the world.
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
Bob Barnes
Editorial Director bob@lvfnb.com
Juanita Fryer
Southern Glazer’s Wine and Spirits of Nevada Director of Beer Education and Quality Assurance/Certified Cicerone Sam Merritt introduces another unique brew to avid beer enthusiasts Rachael and Scott in the Beer Garden at UNLVino during the Grand Tasting at the Keep Memory Alive Event Center/Cleveland Clinic Lou Ruvo Center for Brain Health.
Elaine & Scott Harris
Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@lvfnb.com
Editors at Large harris@lvfnb.com
Juanita Aiello
The Las Vegas Food & Beverage Professional’s Sr. Editor/Publisher Mike Fryer covered the UNLVino TradeOnly Tasting Event introducing F&B professionals to the higher end (and/or hard to get) wines and spirits as an added attraction to UNLVino’s great evening of excitement.
Adam Rains
Creative Director juanita@lvfnb.com
Beverage Editor adam.rains@lvfnb.com
Advertising sales@lvfnb.com
Article Submissions/Suggestions articles@lvfnb.com
Calendar Submissions calendar@lvfnb.com
Website webmaster@lvfnb.com
Press Relase Submissions news@lvfnb.com
General Information info@lvfnb.com
@lvfnb
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Journalist Wine Talk Alice Swift
Journalist The Bottom Line Ben Brown
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Best of the Best Shelley Stepanek
Journalist UNLV Epicurean Society Justin Leung
Journalist Made from Scratch John Rockwell
Journalist Chef Spotlight Leah Schmidt
Journalist Good for Spooning LeAnne Notabartolo
Journalist COOK•EAT: Asia K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Al Mancini
Journalist Samuel’s Beer Picks Samuel Merritt
Journalists Broads of Bourbon Mary Powers & Delilah Tennyson
Journalist UNLV Spoon University Vincent Kwan
Journalist Pat Evans
Photographer Joe Urcioli
Journalists Twinkle Toast Erin Cooper & Christine Vanover
Journalist Lisa Matney
Journalist HR Insights Linda Bernstein
4 The Las Vegas Food & Beverage Professional I May 2018
www.lvfnbpro.com
Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been writing Wine Talk since 2011, and has a passion for education and hospitality/ F&B. In 2016, she obtained her Ph.D. in Hospitality Administration from UNLV and moved from the “ninth island” to the island of Oʻahu. She now works for Kamehameha Schools as an instructional designer/project manager, and teaches part-time for UNLV’s William F. Harrah College of Hospitality. See more at www.aliceswift.com.
Alice’s 2018 Picks for the Spring
Figure 1. Galets roulés in Châteauneuf du Pape
With the beautiful spring weather right around the corner, what better time than now to have equally beautiful wine from Southern Rhône, such as rosés or Châteauneuf du Pape? And by rosé in this case, I am not referring to the domestic white zinfandel, which does have its right time and place. Rather, why not travel across the Atlantic Ocean, to Tavel and Châteauneuf du Pape, France, where some of the greatest Rhône wines are produced? The terroir is quite unique in Southern Rhône, with a large variety of soils such as red clay, gray clay, white clay, yellow clay, sand and limestone. Even more telling of the region are the famous “galets roulés,” which translate to the rolling (galets) stones (roulés). These are the smooth river rocks that line the soil in the vineyards (see Figure 1). There are four main soils in Tavel and Châteauneuf du Pape, but they each cross over or have some overlap. 1. Galets Roules soil is very hard, and results in wines with higher concentration and higher alcohol. 2. Limestone soils result in wines with higher acidity and aroma, angular tannins, and lots of minerality. 3. Red Clay is very water-retentive, and iron-rich, resulting in powerful and tannic wines great for aging. 4. Loess/Molasse is a sandy soil, which is warm and fast-draining, with wines that are more light-bodied and floral with elegance. www.lvfnbpro.com
Tavel has soils of Lauzes (flattened calcareous soil), Galets Roulets, Sand and Red Clay, whereas Châteauneuf du Pape has soils of Sandstone, Galets Roulets, Shingles/Clay and Limestone. In addition to the complex soil types, Southern Rhône is prone to receiving a large quantity of sun exposure while having the least amount of rain. Their resulting grapes have more sugar, thus producing more alcohol, so wine blending is generally needed in order to balance out the high alcohol content, which adds to the complexity of the wines. Another famous climate aspect of Southern Rhône is the Mistral, which is an intense wind whose currents are upwards of at least 60 miles per hour. This high intensity wind prevents frost and mold from appearing due to the prevention of humidity. This spring, why not stop in your favorite wine shop and check out their selection of wines from Southern Rhône? The selections vary depending on your location, but you should be able to find rosés from Tavel and Châteauneuf du Pape wines in most boutique or specialized wine shops. Until next month, Cheers~! Alice May 2018 I The Las Vegas Food & Beverage Professional 5
what’s
BREWING
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Brewing in Napa Valley and a mega Stone swag package. For more info visit acesandales.com/events. The 12th Annual Lee’s Beer & Tequila Experience will take place at the Thomas & Mack Center at UNLV on May 19 from 4-8 p.m. featuring unlimited tastes of more than 300 handcrafted beers and 70 tequilas. Tickets are $60 in advance or $70 at the door and all proceeds from ticket sales and the event’s silent auction will go to help Lee’s Helping Hand Foundation, a nonprofit dedicated to supporting the community through four primary areas of education, team member involvement, disabled families and safe families. Tickets are available at any of the 19 Lee’s Discount Liquor locations and a two-for-one ticket offer is available through April 30. On the same day, the Brews & Blues Festival at the Las Vegas Springs Preserve from 4-8 p.m. will have an array of local, regional, national and international beers and blues bands performing throughout. This year’s band lineup includes Leisa K and The Pickups, Dr. Harp & The Ace Tones and the Bill Magee Blues Band. Tickets can be purchased at the Springs Preserve at 333 S. Valley View Blvd. or at www.springspreserve.org/events.
photo by Josh Brown
Pink Boots Society Brews Collaboration Brew
May Southern Nevada Beer Events Steiner’s-A Nevada Style Pub was one of the first pubs in Southern Nevada to serve a quality craft beer list and now it’s time to salute them for this service to our beer community as it celebrates a momentous 20th anniversary. The opening day (May 1, 1988) will be commemorated exactly 20 years later on May 1 at the original Steiner’s at 8410 W. Cheyenne. Throughout the day there will be food and drink specials, giveaways, entertainment and free gaming. The 9th Annual Stone Domination at Aces & Ales Tenaya location on May 12 beginning at 3 p.m. will devote all 50 of its taps to rare and unique Stone beers, including an Aces & Ales/Stone collaboration brew and the opportunity to meet Stone Brewing’s Founder & Executive Chairman Greg Koch. There will also be a Stoned Brunch pre-party from 10 a.m.-1 p.m. with all-you-can-drink Stone beers, a brunch food menu and live music. Between now and then you can earn entries (by buying Stone beers or growlers) to a raffle taking place that night, with prizes of a case a month of Stone beer for one year, a trip for two to Stone 6 The Las Vegas Food & Beverage Professional I May 2018
The Pink Boot Society (PBS) is a global organization with chapters across the world to assist, inspire and encourage women beer professionals through education. Each year members of the Society get together with supporting breweries, put on pink boots and brews a collaboration beer of which proceeds from the sales are donated to the Pink Boots Society, which it applies to educational scholarships for its members. This year, the organizers teamed up with YCH Hops out of Yakima, WA to create a custom, new hop blend (includes Palisade, Simcoe, Mosaic, Citra and Loral hop strains) available to all Society commercial brewers. In March the Southern Nevada members were hosted by Amanda Koeller at Big Dogs Brewing as women beer professionals gathered from local breweries including Big Dogs, Hop Nuts, CraftHaus and Joseph James. The group participated in the entire brew from milling in the malt, to the mash, the boil, the hop additions, the transfer, and of course the cleaning. Together they created “G-IRL Power,” a German India Rye Lager using German malt, German lager yeast and the official Pink Boots Society American hop blend. The brew is now being served and you can find G-IRL Power on draft at Big Dogs and other local breweries and craft beer-supporting establishments.
Erik Nielsen Promoted to Head Brewer at Chicago Brewing Congrats goes out to Erik Nielsen, who after working as assistant brewer at Chicago Brewing since early 2016, was recently promoted to the head brewer position. The native Las Vegan says, “I am super excited to take over a brewery with such a great history of awards, and hope that I can continue that tradition of making great beers. I very much enjoy making hoppy beers and also coffee beers. Since we make our own nitro cold brew in house, thanks to our partnership with (local coffee roaster) Desert Wind Roasters, it makes it a lot easier to have a roaster with a variety of beans that can roast those beans to my specifications for a beer I have in mind. In the future, you can expect more beers of both styles. I plan to help put Chicago back out there and increase production while doing so, and am very much looking forward to working with all the breweries in town and helping the Vegas beer scene grow.” As always, great beer happens in Vegas! www.lvfnbpro.com
photos by Delilah Tennyson
BOURBON
Mary Powers and Delilah Tennyson are a couple of whiskey enthusiasts from Las Vegas, NV known for their humoristic and unconventional whiskey reviews on YouTube. They are the ladies of Broads of Bourbon. thebroads@broadsofbourbon.com Instagram: @broadsofbourbon Youtube: @broadsofbourbon Facebook: @bourbonbroads
photo by Ashley Flaig
Broads of
By Mary Powers & Delilah Tennyson
The Nth–Universal Whisky Experience April 6th 2018 – Encore Hotel and Casino From some of the world’s most distinguished distillers, to the small up and comers, the Nth offered some of the best pours available. Not only was almost every popular scotch company in attendance, but the experience also showcased some other exceptional pours of Cognac, champagne and other whiskey variations. Armed with our gifted glencairn tasting glasses, we set out to try as many different pours as possible while getting the chance to meet some of the most influential people in the spirit world (booze not boos). This was a night for whiskey celebrities, top industry professionals and the drinking enthusiast to come together to imbibe. Starting off with a neat pour of Elijah Craig 18, we immediately hit the snacks. Finger foods were on point and good call on the potato chips, which made us all extra thirsty. We all know by now that a party is not a party without flatbreads, and anyone that disagrees should just stay home. We also know that one should never drink on an empty stomach unless you want to be the person caught wandering aimlessly through the casino barefoot singing show tunes while sipping out of a mysteriously acquired bottle of Tullamore Dew. Visiting several other booths at the event we managed to try a considerable amount of alcohol. We had a joint discussion about what spirits were our favorite out of the new tastings and there were three we think that you should know about: • Westward Oregon Single Malt Whiskey–Started with gin, “now they are here.” This was a delicious surprise and fun background story whiskey hailing from Portland, Oregon and made from Pacific Northwest tworow barley, fermented with American ale yeast and double pot stilled. Tastes like sweet malt with hints of creamy vanilla. We’ll take two more neat! • Hardy Cognac Perfection–Crafted before the 1870s, this was a huge surprise considering we like to stick to the whiskey side of things. The taste came across as subtly sweet and complex, but this unblended cognac was a real treat! www.lvfnbpro.com
• Smoke Wagon Small Batch–These guys love their craft and their whiskies are an indication of the attention they put into an amazing tasting bourbon. By far one of our favorite bourbons we’ve tried in a while. This is a high rye content, but gee golly that spice and vanilla sure comes through marvelously. Our only regret was that we didn’t have more time to drink. The event was classy and well done and we can’t wait to see what snacks and sips they throw down next year.
Camelot Whiskey Social & Dinner at the Excalibur March 27th 2018–Camelot Steak House A Brown-Forman tasting paired with delicious food and a fun social ambiance. This was definitely a nice change to the traditional format of sitting in your chair watching your whiskey oxidize while someone talks about their product for an hour. Props to MGM for doing the social differently. Five different stations offering a special pour and a food item to pair with it. If you liked the whiskey cake and Old Forester Statesman pairing, great! Go back and get five more. They even gave us a swag bag at the end with tons of Jack Daniels gear and a bottle of Jack Daniels Single Barrel that was specifically picked for MGM properties. The whiskey pairings included: • Barrel Smoked Salmon with Jack Daniels Tennessee Rye • Berkshire Pork Belly with Woodford Reserve Double Oaked Bourbon • Coffee Dusted New York Steak with Excalibur’s Jack Daniels Single Barrel Whiskey • Lobster Mac-n-Cheese with Woodford Reserve • Whiskey Cake with Old Forester Statesman Bourbon Full disclosure here, we probably had about five servings of the Pork Belly each. That was one of the best cuts of pork belly we’ve had in a while, and the steak was a perfect medium rare. If Excalibur hosts another one of these nights, make sure you get tickets! Also, as an added bonus there may be a Cinnabon on your walk through the shops to the venue…just saying. May 2018 I The Las Vegas Food & Beverage Professional 7
Brett’s
By Jackie Brett
Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites.
Email: jackiebrett@cox.net
“Gwen Stefani–Just a Girl” will be the superstar’s residency show inside Zappos Theater at Planet Hollywood with 25 dates from June 27 through March 2019. Marilyn Monroe played by actress-singer Ruby Lewis will come alive when “Marilyn! The New Musical” opens at Paris in May with 20 original musical numbers telling the sexy icon’s life story.
photo by William Kidston
ENTERTAINMENT FLASHES
Celebrity impressionist, Sean E. Cooper, a featured act for 14 years in “Fantasy” at the Luxor, received the Career Achievement Award at the second Las Vegas F.A.M.E (Film, Art, Music and Entertainment) Awards.
The VOID and ILMxLAB have created the fully-immersive VR fantasy adventure Star Wars: Secrets of the Empire attraction in the Grand Canal Shoppes at St. Mark’s Square at The Venetian|The Palazzo. The Strip’s first permanent multidimensional esports venue, Esports Arena Las Vegas, opened at the Luxor. The multilevel 30,000-square-foot arena is set up to host every form of competitive gaming from daily play to high-stakes esports tournaments.
DINING ITEMS
Jeff Kutash’s original musical production “A Mob Story” will open at the Plaza in July with the last Godfather, former Colombo family capo, Michael Franzese hosting. Goo Goo Dolls will stop at The Joint at Hard Rock Saturday, Nov. 10 with their “Goo Goo Dolls-Dizzy Up The Girl 20th Anniversary Tour” celebrating the music album. Ventriloquist Jeff Dunham will return this summer with four performances of his “Passively Aggressive” tour at The Colosseum at Caesars Palace. LINQ headliner Frank Marino with his “Divas Las Vegas” cast of female impersonators will become an interactive show allowing the audience via Facebook Live to vote who in the cast will perform each night. Cirque du Soleil’s “Mystère” at Treasure Island has a new open rehearsal schedule every Saturday 3–3:30 p.m. with spectators receiving a special show voucher. Barenaked Ladies will make a “Last Summer on Earth 2018 Tour” stop at Red Rock Resort with Better Than Ezra and KT Tunstall at the Sandbar Poolside Stage Saturday, June 16. Kesha and Macklemore’s tour will stop at the Mandalay Bay Events Center Saturday, June 9. Fremont Street Experience’s summer series begins Friday, May 25 with Candlebox and Cracker. Future free concerts are: June 30 SiriusXM Presents Summerland Tour 2018 starring Everclear, Marcy Playground and Local H; July 4 Billy Ray Cyrus; July 14 The Cult; Aug. 11 Molly Hatchet; Aug. 25 Halestorm; and Sept. 29 RATT and Sebastian Bach. Brooklyn Bowl and entertainment company Neo Soul Vegas are starting an ongoing concert series with R&B legends Dru Hill Friday, June 22 and soulful crooner Lloyd Saturday, Aug. 18.
Bomb Tacos opened its second valley location downtown with an authentic taqueria look. On May 2, Flower Child opens its first Nevada location at Rampart Commons focusing on nourishing food using organic, sustainable ingredients. In May, the Palms will introduce new premier steakhouse Scotch 80 Prime, which will have a statement window overlooking Flamingo Road and outdoor patio. Completely renovated and expanded Michael Mina Bellagio reopened with a re-imagined concept emulating fresh seafood feasts at seaside villages. Sadelle’s, New York City’s popular vintage-style restaurant and bakery, will open at Bellagio in December after Café Bellagio closes in August. Once (pronounced on-seh) is a new Peruvian restaurant in The Palazzo at Grand Canal Shoppes by Chef Ricardo Zarate. Ferraro’s Italian Restaurant & Wine Bar debuted Club Diamante, a free membershipbased frequent-patrons’ program offering 10 percent off each check. Healthy casual eatery Portion Control opened its second location at 2560 St. Rose Parkway with a guilt-free gourmet menu. Twin Creeks Steakhouse at the Silverton broadened its menu to offer plant-based appetizers, entrées and side dish options. Park on Fremont started a weekly Tuesday “Name Game” promotion where three to five names are posted on social media channels. Selected names are offered free well drinks and draft beers from 7 to 9 p.m.
ABOUT TOWN CLIPS
Richard Branson and partners are purchasing the Hard Rock hotel and casino, which after 2019 and renovations will be transformed into Virgin Hotels Las Vegas. The guitar sign may not survive.
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The Las Vegas Monorail Company with zeroemissions trains has launched virtual transit ticketing with the new Google Pay app for Android phones. Grammy-nominated DJ and producer Steve Aoki’s wax figure has been unveiled at Madame Tussauds. The new seasonal display at the waterfall atrium inside The Venetian|The Palazzo features one of the world’s oldest Venetian gondolas. The Plaza hotel is opening a new fitness center, Real Results, which is the company’s second downtown location offering athletic sports style training, traditional workout equipment and other amenities. The Wildlife Habitat at the Flamingo turned 23 and has more than 50 species of animals including 60 exotic birds and 300 large fish. The Mob Museum’s new Underground Prohibition History Exhibit is open with an educational speakeasy and cocktails. Las Vegas landmark, Ellis Island Casino, Hotel & Brewery behind Bally’s celebrated its 50th anniversary. Drybar with its newest outlet at the Fashion Show mall has opened three blowout hair bar Las Vegas locations in two years. Within the new meetings and conference space, which is part of the Monte Carlo’s transformation into Park MGM this spring, is the Madison Meeting Center offering 10 flexible rooms. Harrah’s is celebrating its 80th anniversary with a $140 million makeover of some guest rooms. www.lvfnbpro.com
Product Review By Bob Barnes
Rogue Rogue has been brewing outstanding craft beers since 1988, and in recent years has been recognized for its farms producing the ingredients used in its brews. The company is also recognized for its award-winning spirits line, which began in 2003, and is the only farm-brewery-distillery-cooperage in the US, as it makes its own barrels and uses ingredients grown on Rogue Farms in the Tygh Valley and in Independence, Oregon. Spirits are hand-distilled on a 550-gallon still in Newport, Oregon, aged in the thick ocean air of the Yaquina Bay and bottled by hand. I had the extreme pleasure of sampling five of its outstanding spirits: Oregon Single Malt Whiskey, aged in oak barrels for at least five years, 2017 American Whiskey Masters gold medal; Oregon Rye Malt Whiskey, aged in oak for three years, 2016 San Francisco World Spirits Competition gold medal; Dead Guy Whiskey, made from the same malts as the same-named iconic beer, aged in oak for two years, 2017 San Francisco World Spirits Competition double gold winner; Spruce Gin, made with Oregon spruce and 10 botanicals & spices, 2017 Gin Masters gold; and Pinot Spruce Gin, aged in Oregon Pinot Noir barrels, 2017 Gin Masters gold. I found all to be exquisite and the above is only a small sampling of the awards won by Rogue Spirits, which now tallies more than 300 major awards.
The Bruery The Bruery, an independent craft brewery based in Placentia, California, is known for pushing the boundaries on what can be achieved with flavors in beer and also producing beers that go quite well with food. Its latest creation is a collaboration with Brooke Williamson, a Los Angeles-based chef and recent winner of Bravo’s Top Chef season 14. Named Girl Grey, it comes in at 8.5% ABV and is brewed with lactose, almonds, earl grey tea and natural flavors. Bruery founder and CEO Patrick Rue said, “Collaborating with Chef Brooke was a special experience and an eye-opening approach to discovering new ingredients and unique flavors for craft beer.” Chef Brooke added, “It’s a perfect blend of creamy richness and complex floral notes, making for a wide variety of food pairing options. I’m inclined to go tart and sweet, like biscuits with lemon curd, or banana cream pie, but at the same time, it’s versatile and subtle enough to work with spiced mole chicken and toasted almond rice.” Look for Girl Grey anywhere Bruery beers are sold, which currently includes 30 states.
Northwest Coast Wines Wines from Oregon and Washington have been receiving some well-deserved accolades in recent years. Here’s a rundown on three that should be a good fit for the spring and summer seasons. The 2015 Pacific Crest Wine Company McNary Vineyard Cabernet Sauvignon (SRP $19.99) is a classic Washington-grown Cabernet Sauvignon showcasing pure fruit flavors with depth and structure and notes of black currant, blackberry, mocha, and clove. The 2015 Pacific Crest Wine Company Centennial Chardonnay (SRP $16.99) is crafted from high-quality Chardonnay fruit grown in the Columbia Valley AVA in southeastern Washington, and is balanced with notes of apple, cinnamon, honeycomb and brioche. The 2016 Oregon Trails Wine Company Willamette Valley Pinot Noir (SRP $19.99) is the product of the 2016 vintage hailed as the third consecutive exceptional vintage in the Willamette Valley in which grapes showed excellent concentration and lifted aromatics, resulting in multilayered complexity and integrated tannins. Rich aromas of red cherry, baking spice and pepper complement bright notes of cranberry, rhubarb, spice and an almost candied fruit quality.
Jesse James Spirits It seems Americans love legendary outlaws, but in this case the iconic name is that of rock star Jesse James Dupree, lead singer of the rock band Jackyl. His Jesse James Spirits has origins in Tennessee and Kentucky and the sprits are distilled in traditional small batches. Included in the line are Jesse James America’s Outlaw Bourbon Whiskey—an old-time charcoal-mellowed bourbon made in Kentucky in the traditional manner that dates back to the late 18th century and aged in traditional oak casks for a minimum of 36 months for a smooth, full-bourbon character; Jesse James American Outlaw Spiced Whiskey—made with Jesse James America’s Outlaw Original Whiskey and a unique blend created from a secret recipe that includes vanilla, cinnamon and clove; and Jesse James America’s Outlaw Honey Flavored Whiskey— blended with honey flavors offering notes of deep bourbon flavors with a subtle hint of honey. https://jessejamesspirits.com
www.lvfnbpro.com
May 2018 I The Las Vegas Food & Beverage Professional 9
By LeAnne Notabartolo
Good for Spooning Vegas Food Expo
A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat. She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com
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Photo Credit Chase R McMurdy courtesy of Urban Seed Inc.
CurlyTop Baker’s Campfire cookie
photo courtesy of Buzz Pops
Urban Seed Lettuces in the vertical growing platform
Buzz Pops frozen adult push pops
photo courtesy of Cafe do Paraiso
The team from local favorites, Artisanal Foods, headed by Brett Ottolenghi, hosted the second Vegas Food Expo at the Westgate Resort April 15-16. The variety of products offered was astounding considering the event is so young. Everything from caviar, foie gras, truffles, cheeses and imported cured ham to eco-friendly pest management and serving pieces was on display. Of course no Food Expo would be complete without samples and there were some delicious offerings to be had. Several local Las Vegas companies took this opportunity to show off their wares side by side with international companies and purveyors from all over the country. Of interest was the abundance of companies, both local and outside the Vegas Valley, whose core value is to reduce waste, be eco-friendly, give back to the community or a combination of those goals. Urban Seed Inc., our local aeroponic urban garden company, was in attendance showing off gorgeous herbs and lettuces which were also used in the Back of the House Brawl chef competition. They have farms in Nye County and a soonto-operate farm on Wynn road. Many of our local chefs, on and off the Strip are featuring Urban Seed Inc. lettuces in their salad menus. The Urban Seed Foundation works in conjunction with Urban Seed Inc. to bring fresh produce to at-risk communities with a goal to start school and community gardens. CurlyTop Baker founded by husband and wife team Mark & Angela Pepe, was born of a desire to feed the homeless here in Las Vegas. Part of the proceeds from each cookie sold goes back to the Las Vegas community to feed the homeless or care for women and girls who are the victims of sex trafficking. These cookies are delicious and made from scratch, by hand, and are the cookies you would make for yourself if you had the time. They showcased their product with full sized samples of several of their flavors, including the Campfire pictured. Locally owned and operated Café do Paraíso imports coffee beans direct from farms with the help of a trusted importer in California and distributes from their Post Road location. For each pound of coffee sold, one dollar is reinvested in school gardens through a partnership with Green Our Planet. They also support educational services both here in Clark County and in Africa on a fifty/fifty basis, with half of the charitable funds going to the areas where the coffees are grown. Fresh brewed coffee was available for sampling. Buzz Pop Cocktails offered samples of their frozen adult push pops. Chefcreated flavors, like Southern Belle—like a bourbon peach pie—were happily received by guests in attendance. The locally-owned company markets here to our large pool and cocktail culture. The patented freezing technique makes for a smooth sorbet-like mouthfeel instead of an icy, granular texture usually experienced in “boozy” frozen treats. Needless to say, Artisanal Foods was well represented as was MGP Specialty Food. MGP is owned by J. Michael Stamm. He also owns the café Cured & Whey. Here locals can get a great sandwich, soup or salad while shopping a carefully curated selection of artisan groceries previously only available to chefs and the culinary community. The Back of the House Brawl, emceed by Chef Vic Vegas, was a highlight with attendees and merchants alike. Four top chefs from on and off the Strip went head to head in three rounds of competition. Each round had a secret ingredient list including products from the sponsoring vendors. Chefs John Courtney from The Cosmopolitan, Justin Kingsley Hall from The Kitchen at Atomic, Sean Farney from the Aria, and Shaun King from Momofuku battled across the two days of the expo with John Courtney coming out on top as the winner. The judging panel included sponsoring vendors, local writer Jason Harris, Chef Gary La Morte and me. Many participating vendors offered information on sustainability, fair trade practices and sourcing, as well as quality control, organic content and nonGMO content. Because nearly every merchant in attendance had artisanal offerings and are appealing to a savvy culinary community, the knowledge of the merchants was well received and appreciated.
photo courtesy of CurlyTop Baker
leanne@goodforspooning.com.
Cafe do Paraiso coffee with their logo bag
www.lvfnbpro.com
•Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants •Owned and operated by a former chef with over 20 years of experience •Custom packed Herbs and Spices •Custom Spice Bends •Private labeling •Now Certified Kosher
By Bob Barnes
What’s Cooking
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
Café Hollywood—Not Your Average Café
General Manager Sebastien Buquoy and Bob Barnes
L.A. Lasagna
photos by Dick Palcic
Names can be deceiving. If you are expecting Café Hollywood to be your run-of-the-mill 24-hour casino café you will be grossly mistaken. This new eatery located in the former space of Planet Dailies in the Planet Hollywood casino goes well beyond expectations in its expansive menu, food quality and décor, making anyone who has even an inkling of interest in Hollywood celebrities want to check it out. The décor features tributes to all things Hollywood, which are in part a celebration of the 25 years Planet Hollywood has been open. High-energy videos and photographic montages of entertainment moments and the company’s most exciting events are displayed on 35 monitors and nearly every inch of the walls. While normally I would find this to be too busy and sensory overload, in this case it works quite well, making a walk around the dining room quite stimulating. Another standout is the variety of the food menu, which includes traditional breakfast items, three types of eggs Benedict, a variety of waffles and French toast, several omelet options and an allday breakfast menu. The two-page appetizers menu contains Avocado Toast, Poke Nachos and the ultimate choice: the High Roller Sampler with World Famous Chicken Crunch (which happens to be Demi Moore’s recipe), Texas Tostados (topped with BBQ chicken and cheese), Buffalo Wings, Five Cheese Dip and Tempura Jumbo Shrimp arranged on a wheel representative of the Vegas landmark it’s named for. Another large section is devoted to burgers (I recommend The Hollywood topped with pork belly and fried egg), another to pastas (like the unique deep fried L.A. Lasagna: a signature dish in the Planet Hollywood chain), 10 Asian dishes (the Honey Walnut Shrimp is a winner) and Specialties including 12-oz Black & Bleu NY Strip, BBQ Ribs and Blackened Mahi Mahi. My gift to you is a tip to select some of the grilled vegetables, such as eggplant, Portobello mushroom and zucchini, which are nicely charred and just the right balance of firmness and juiciness. Several dessert choices include Banana Pudding Star Jar with layers of banana, vanilla wafers and banana pudding, 5-layer Classic-style Carrot Cake and the Supernova Milkshakes, which are topped with treats such as cotton candy, chocolate brownie or piece of birthday cake. The aforementioned Asian menu is unique to this Vegas location and well equipped to execute it is Chef Gary Mintner, an Arizona transplant who has studied Asian cuisine and has been with the PH company for six years. Also worth noting is the Pastry Shop, located in the center of the restaurant, which offers grab and go pastries, coffee and 7 flavors of gelato. Hopefully during your visit you’ll encounter General Manager Sebastien Buquoy, a true professional and a host so accommodating you’ll want to return just to chat with him. Speaking of returning, after my stellar visit, it’s something I hope to do again and again.
Supernova Milkshakes
Matt’s Big Breakfast Expanding to Southern Nevada
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photos courtesy of Matt’s Big Breakfast
The Arizona-based Food Network featured diner Matt’s Big Breakfast is ready to make its first expansion outside of Arizona and has set its sights on coming to the Las Vegas area. The eatery garnered national attention thanks to appearances on Diners, Drive-Ins and Dives, and features in USA Today and many others. I had the pleasure to speak with Co-owner Matt Pool about his plans to expand to Las Vegas and learn about what has made his breakfast joint so successful. Matt describes his restaurants as a mom and pop operation offering a simple menu of breakfast classics and comfort food, which began in 2004 and has since expanded to three more locations. As for the restaurant’s success, he attributes it to “a strong customer base, loyal following, and the use of quality ingredients to the Nth degree. Everything is cooked from scratch, juice is fresh squeezed, local and organic ingredients are used whenever possible and we don’t even own a freezer or a microwave.” As to why he decided to expand to Southern Nevada he said, “It’s a similar market to Phoenix and in the last 10 years the Vegas dining scene is no longer solely focused on the Strip. Our goal is measured expansion, and we want to test the water close to home and somewhere we really like. A lot of people from the Vegas area would come in to our restaurants and say ‘I love your place and wish you’d open by us.’” Regarding what areas he is looking at, he added, “We are pretty open about where we want to be but really like the Downtown Arts District; it’s similar to where we started, the Roosevelt Row Arts District in Phoenix. We are also looking at Summerlin or Henderson and hope to open in the next 6-12 months.” Matt is putting together a franchise program and is looking to speak with experienced and passionate operators who share a mutual dislike of freezers and microwaves. For more info on this franchise opportunity, visit MattsBigBreakfastFranchising.com and to view the restaurant’s website, visit mattsbigbreakfast.com. www.lvfnbpro.com
2018 NIGHTCLUB & BAR
Convention and Trade Show Convenes in Las Vegas
photos courtesy Getty Images
By Bob Barnes
The Nightclub & Bar Convention and Trade Show continues to reign as the largest annual bar and nightlife convention and its 33rd annual 2018 show brought together over 30,000 owners, operators, industry professionals and suppliers to the Las Vegas Convention Center March 26–28. One of the highlights of the Show is always the trade show, and as usual there was barely walking room to move down the aisles amid a myriad of remarkable products to check out. Following are some that caught my interest. Local representation was found at the booth of Las Vegas-based Nevada H&C Distilling Company, which in its short history has already racked up several awards at the prestigious San Francisco World Spirits competition. At the booth co-owner Aaron Chepenik was pouring the H&C Smoke Wagon Uncut Unfiltered Straight Bourbon Whiskey, which secured a very impressive Double Gold at the 2017 World Spirits competition. This outstanding, smooth spirit is now being served at resorts on the Strip such as Aria, Bellagio and NY-NY and is available at Total Wine. www.nevadadistilling.com Probably the last thing I would have thought to use as a mixer is pickle juice. But I happened to be sampling a whiskey as I walked past the booth of Van Holten’s Pickleback Mixer, made from real pickle brine, and was invited to try a sip after swallowing my whiskey, which I did and have to report it actually works. Other www.lvfnbpro.com
recommended uses are to put a splash in your beer or to boost your bloody Mary. Of course, you have to like the taste of pickles and the juice it comes in. I’ve discovered that, like Brylcreem, a little dab’ll do ya (okay, I’m really dating myself with that reference), and as the product’s marketing proclaims: it’s “Dill-icious.” www.picklebackmixer.com We always associate tequila with Mexico, but how about whiskey? The Sierra Norte Single Barrel Whiskey hails from Oaxaca, Mexico, which is thought to be the origin/birthplace of corn dating back to over 7,000 years ago. The whiskey is made from 85% native corn and 15% barley mash and double distilled in Pot stills. Of note is the company is dedicated to preserving heirloom corns and is attempting to bring red and green corns back from extinction. The singlebarrel whiskey is made from yellow, white and black corns sourced from single-village, smallfamily farms and aged in French oak casks. sierranortewhiskey.com Coffee lovers will appreciate the Café Agave Spiked Cold Brew Coffee, which is conveniently packaged in 187 ml cans, weighs in at 12.5% ABV and comes in flavors including Caffe Mocha, Vanilla Cinnamon, Salted Caramel and Espresso Shot, all of which are delicious. cafeagave.com The Temecula, CA-based Garage Brewing Co can always be counted on to bring beers with uncommon beer ingredients and they didn’t disappoint us this year. On the table
for our enjoyment were Chocolate Orange Milk Stout, Tropical IPA (with grapefruit, pineapple and passionfruit) and Apple Pie Pale Ale (with apple juice and spices). www.garagebrewco.com An age-old problem for restaurateurs and wine connoisseurs is wine quickly losing its freshness after being opened. To the rescue is the VinEdge wine preserver, which uses an automatic vacuum seal that reduces oxidation and preserves the taste of wine up to 14 days. The directions are simple: attach the provided pour spout to a disposable VinSert tube, slide firmly into the bottle and serve. As the wine is poured, the tube inflates in the bottle, creating a vacuum and reducing the amount of air that touches the wine. Once the entire bottle has been enjoyed, the spout is removed, leaving the detachable tube in the bottle for easy cleanup. By preventing wine being disposed of after spoilage, the device will easily pay for itself. www.vinedge.com. Time now to mark your calendar for the 34th annual convention, which will return to Las Vegas March 25–27, 2019 and offer thousands of products spanning all facets of the industry: bar equipment, spirits, craft beer, alcohol-free beverages and mixers, furnishings, technology, food, venue equipment, glassware, décor, menu designs, social media, apparel, lighting and more; and a series of educational workshops, keynote sessions, certifications, off-site trainings and networking events. For updates throughout the year, visit www.ncbshow.com.
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Twinkle Toast The Mondavi family name has been synonymous with the California wine industry for over 50 years, and the newest generation of Mondavi winemakers is rising to the challenge of not only upholding but growing their family’s legacy. Carlo and Dante Mondavi, sons of Tim Mondavi and grandsons of the late Robert Mondavi, a true Napa Valley legend and pioneer, are pouring their hearts and souls into their pinot noir project, RAEN, on the Sonoma Coast. The brand has quickly become a favorite among the local wine community but with 2013 being its inaugural vintage, it is certainly still in its infancy. We recently spoke with Carlo about this new project, and he shared with us the process of turning rain to wine. What does RAEN stand for? RAEN ties back to a story my father told us when we were young. The story goes that rain turns to wine every year in the vineyards. He would tell us, if you think about it each year it rains on the fields replenishing the vines and then transforms into beautiful clusters as a combination of soil, sun and rain. Meanwhile, on the skins of a grape there is a naturally occurring wax that collects the native yeast creating the bloom. So right there you have all you need to make wine. All it takes is a hungry bird or bee to bite open the grape causing the sugar and yeast to come into contact with each other yielding alcohol. Thus, RAIN would become WINE. From here, our unique spelling dives into our philosophy a bit deeper as it stands for our dedication to Research in Agriculture and Enology Naturally, RAEN (pronounced rain). This is written on the lower part of our neck label and has become our society. RAEN is fermented naturally, we do not fine or filter, and we use almost 100% whole cluster and age in neutral oak barrels. This use of natural yeasts and less new oak is all an effort to allow the micro flora from our vineyard shine as brightly as possible in our wine. What inspired you and your brother Dante to create these wines? At first it was the pinot noirs our father made in the 1970s and 80s. Those bottles are just incredible and continue to be impressive and are an inspiration. Now the inspiration is the vineyards we have. Just trying to make them (the wines) and where they are grown proud. I was just in the vineyard all day, and am completely blown away by how beautiful they are in each and every season. How much control do you have over farming practices and winemaking techniques? We have complete control over our vision, philosophy and direction but very little control, if any, over Mother Nature and the growing season. I say little because weather is constantly changing, and we as humans
photo by Erin Cooper
RAEN Turned to Wine
By Erin Cooper & Christine Vanover
Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus. Both women are Territory Managers for the Resort Wine Team at Southern Glazer’s Wine & Spirits, members of Women Gone Wine and the founders of Twinkle Toast. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV
clearly have a profound impact on nature. Like in our wine, we want the expression of our farming to be in unison with nature and a part of nature more than anything. We are farming everything beyond organically: implementing permaculture, biodynamic and organic practices. Biodiversity, as we think of it, is not just healthier for us to enjoy but also gives us the chance of making wine that is capable of sitting among the world’s finest. As my father would say, “wine is grown not made.” What inspired you to move toward whole cluster fermentation? The incredibly beautiful aromatics on the nose and texture on the palate. Finding the sites, selections and extraction techniques has been one of the greatest journeys of my life. What has been RAEN’s greatest challenge thus far? We have been blessed with great vintages, and as brothers and a Domaine we will take quality over quantity any day, but I think the greatest challenge we have had thus far was the shy crop of 2015. Across all sites, we were down 50%. For example, with the 2015 vintage we got 5.3 tons out of our 4.8-acre Home Field Vineyard, which is just over a ton per acre.
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Many consumers are interested in wines that are vegan. Does RAEN fit into this category? Yes. We don’t fine and never will. In fact, I have not fined a wine since I was 18 years old back in the day at Robert Mondavi Winery. :) What is the most interesting pairing you’ve discovered with RAEN Pinot Noir? I love all the stereotypical pairings but the best discovery was in Japan with the great restaurants there. They use very little wasabi or soy sauce and basically just serve incredibly fresh cuts of raw fish seasoned minimally with some rice. The other pairing that is kind of opposite of this is BBQ ribs. Try it sometime… just awesome! What are your long-term goals for the brand? We want RAEN to be recognized among the finest wines of the world. We have found the vineyards and are realizing this in our wines now. Next steps are building the estate winery and keeping our focus. For additional information regarding RAEN, visit www.raenwinery.com or contact Ellison Wofford, General Manager, at ellison@ raenwinery.com. www.lvfnbpro.com
By Pat Evans
Chef Spotlight
Twitter: @patevans Instagram: @patrickmevans
photo courtesy The Palm Restaurant Group
“Kiko” Ojeda
Pat Evans is a writer based in Las Vegas and Grand Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.
Francisco “Kiko” Ojeda started in professional kitchens as a dishwasher and hasn’t taken his eyes off the sink. More than 35 years later, Ojeda is now the executive chef at The Palm Las Vegas and still sees dishwashers as potential chefs and remains an inspiration for those starting at the lowest rung of the ladder. He started washing dishes at 15, after moving to Los Angeles from Mexico in 1981. Ojeda has been with The Palm Restaurant Group his whole career, in Las Vegas since 1996, attributing his loyalty to his happiness. Daily fresh seafood and fresh beef every three days are Ojeda’s keys to strong items out of the kitchen, including the nearly unbeatable value of the restaurant’s $22 Power Lunches. What Mexican influence did you bring with you? It’s always in my mind to work hard; they taught me that and to respect people. Those are the things I’ll never forget. I brought some recipes from my mom and many times when I’m coming up with our specials, I do with those recipes. In all your years how have things changed? What I learned was a lot of things change. The recipes change a lot, but not a lot of presentation. I focus on tradition—just make it right and with flavor. I don’t worry as much about presentation; I do worry about not putting good flavor. That’s something I’ve learned here since I started. The Strip is focused way too much on presentation. I will never forget this. Everything we use is fresh. I don’t use anything frozen. Fresh, fresh, fresh and consistency. That’s my key. What traits did you bring with you from dishwashing? I started as a dishwasher in 1983 in West Hollywood Palm Restaurant and only did it a few weeks. Working a lot with chefs, they saw that I washed and looked at what they were doing. I learned everything little by little. Then I moved to a prep cook, then line cook. Then doing all the stations, broilers, expo, everything. I become a chef and it was really easy to do after learning from the bottom. I still do it all. I still do dishes when I have to. www.lvfnbpro.com
You coach baseball; how is that similar to running a kitchen? Coaching a baseball team and being a chef at a restaurant, they’re very similar things. You have to keep on top of baseball players and in the kitchen it’s always important to be on top of the workers and make sure they’re doing things right and on time. That’s why I say I’m very happy here and I’m doing both things very thing well. How do you stay up in customer’s minds? If you’re in this town you want everything to be as high quality as possible. That way, you have no problem. And I’m always there to teach our guys the right way to cook. Like I say, the quality of the food and the order is the key: to make sure we serve the best steak to the customer at the right temps. Everything is simple if you’re on top of it. That’s just from the experience I have. All of the years I’ve been doing this, I never went to school; it’s coming from the bottom. Why do people come back to The Palm? If you maintain the customer is maintained, and you don’t have to worry about anything else. If you came in and the steaks were high quality and fresh, you should have no problem. Las Vegas is moving a lot of new dishes, new presentations, but every time a customer comes in to The Palm, they come back because they know what we’re doing here is consistent and fresh. When you’re not in The Palm kitchen, where are you eating? Sometimes I cook at home, usually when I have a family member coming to the house and they want to try something new from me. I’ll make a pasta dish or I’ll make good steaks on the grill. So everyone is happy all the time. I like to eat when my wife cooks for me and sometimes I’ll go to a Mexican restaurant and try what they have. I go out almost every Sunday or Monday and that way I can compare what they are serving with what we’re serving here. May 2018 I The Las Vegas Food & Beverage Professional 15
LAS VEGAS – Only one question remains following The 44th Annual UNLVino: How do you top that?
Toasts, Tributes, Tasting Among Highlights at the 44th Annual UNLVino Guests & participants delight in unrivaled culinary experiences while they ‘Takae a Sip for Scholarship’
From the 1,926 red, white, and blue balloons released into the sky honoring “Chef of the Century” Paul Bocuse to the presentation of the Dom Pérignon Award of Excellence and the final pour of the evening, Las Vegas’ original wine and food festival will be remembered as one of 2018’s most talked about entertainment experiences. Reimagined as a one-night-only affair for its 44th year, the event drew longtime fans and first timers eager to experience UNLVino’s unprecedented lineup of more than 130 world-class wines, spirits, and beers, along with 50 of Las Vegas’ most acclaimed chefs and restaurants, staged inside and outdoors at the stunning, Frank Gehry-designed Keep Memory Alive Event Center at Cleveland Clinic Lou Ruvo Center for Brain Health in downtown’s Symphony Park. The Center proved to be the perfect setting for this year’s festival, allowing guests to “Take a Sip for Scholarship” while getting their fill of everything from Chef Rick Moonen’s Yellowtail Poke to Paid In Full’s addictive street corn and Chef Joe Isidori’s Cookie ‘N Cream Supreme Oreo Shake from the Venetian’s Black Tap restaurant. Among the celebrated chefs also participating in the evening were: Brian Howard (Sparrow + Wolf), Scott Conant (Masso Osteria), Brigette Contreras (STK), Charles Phan (The Slanted Door), Kaoru Azeuchi (Kaiseki Yuzu), Saipin Chutima (Lotus of Siam), Hubert Keller (Burger Bar), Terence Fong (Zenshin), and Paul Bartolotta (RISTORANTE BARTOLOTTA, dal 1993). Throughout the evening, guests marveled at UNLVino’s most indulgent and Instagram-worthy experiences, such as America’s Got Talent winner Michael Grimm’s headlining performance, the thrilling sake barrel ceremony, Deep Eddy Vodka’s decorative mobile bar, Naked Fish’s 300-pound tuna, The Palazzo’s Aquatic Club “Treat Trike,” and the newest Palms offerings: Scotch 80 Prime and Intoxicologist Eric Hobbie’s S’Mores-scented libation “The Hef” from the soon-to-debut Camden Cocktail Lounge. UNLVino has always been an event “for the students, by the students” of UNLV’s renowned William F. Harrah College of Hospitality – which is celebrating its 50th anniversary – with all proceeds funding student scholarships. To honor the tradition, the evening’s festivities included several ceremonies to celebrate industry titans.
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www.lvfnbpro.com
“We’re looking into the future while paying tribute to the past and present role models who have inspired our students,” said Michael Severino, Senior Director of Special Events and Marketing for UNLVino’s first and largest sponsor, Southern Glazer’s Wine & Spirits of Nevada. As the festivities began, participating chefs gathered with students from the school’s UNLVino class to honor the late Chef Paul Bocuse, famously celebrated as the “Pope of French Cuisine.” The 1,926 balloons released in his honor paid tribute to the year he was born, and were accompanied by the playing of the French national anthem. After sunset, guests gathered in front of the stage for a 21-cork salute celebrating longtime Las Vegas journalist and Cleveland Clinic supporter Robin Leach. The popping of the corks gave way to the presentation of the annual Dom Pérignon Award of Excellence to UNLV alum and pioneering gaming executive and Excalibur President and Chief Operating Officer Ann Hoff, who received a signed and framed chef’s jacket and a commemorative paver that will be placed in front of the hospitality college. Minutes later, Southern Glazer’s Wine & Spirits of Nevada Senior Managing Director and Lou Ruvo Center founder Larry Ruvo took the stage to introduce the family of Nevada hospitality and business icon Donald Carano, recipient of the inaugural Dom Pérignon Lifetime Achievement Award. Beloved as a man whose name was synonymous with “taste, persistence, and excellence,” Ruvo paid tribute to Carano – who passed away in 2017 – as a man who “was never without family, friends, a lot of wine, good food, and a checkbook to help anybody. That’s what he did.” Ruvo introduced Carano’s family – which included his wife Rhonda and granddaughter, actress and fitness model Gina Carano – before presenting them the award and a commemorative paver, ensuring the late businessman’s legacy will be enshrined for all time. Highlights of the evening can be seen at the Southern Glazer’s Wine & Spirits of Nevada Instagram page, and more information on participants and honorees can be found at the UNLVino website.
ABOUT UNLVINO
From its humble beginnings in the Southern Wine & Spirits warehouse, the annual UNLVino has grown into Las Vegas’ premier wine tasting event with an emphasis on all aspects of the hospitality industry, and serves as the year’s largest scholarship fundraiser for the University of Nevada, Las Vegas’ William F. Harrah College of Hospitality students. Founded in 1974 by Southern Glazer’s Wine & Spirits Senior Managing Director Larry Ruvo and former College of Hospitality dean Jerry Vallen, UNLVino began as a small wine tasting, with proceeds going to UNLV’s hotel college fund. Throughout its history, it has remained an event “by the students, for the students.” As UNLVino’s popularity grew, so too did its hosting venues, moving from the warehouse into UNLV’s Thomas and Mack Center, and eventually expanding to numerous Las Vegas resorts as fans and community sponsors took notice. Entering its 44th year, UNLVino has raised millions of dollars in scholarships and become one of the city’s must-attend events.
ABOUT SOUTHERN GLAZER’S WINE & SPIRITS OF NEVADA
Southern Glazer’s Wine & Spirits of Nevada is the state’s leading beverage distribution company. Founded in 1968 as Southern Wine & Spirits and headquartered in Miami, Florida, the organization later expanded to Nevada, where it operates in Las Vegas and Reno – strategic positioning that allows the distributor to meet customer demand statewide. In 2016, Southern Wine & Spirits completed its merger with Glazer’s, becoming North America’s largest wine and spirits distributor and the preeminent data insights company for alcoholic beverages. www.lvfnbpro.com
May 2018 I The Las Vegas Food & Beverage Professional 17
CHARDONNAY SUMMER
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Bellagio Unveils Michael Mina 2.0
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Michael Mina Bellagio opened nearly 20 years ago, when the resort debuted in October of 1998, and over the years has established itself as one of Las Vegas’ finest and most sought after restaurants. Now, after a brief closing the resort calls the upgrades “refreshed and redefined” and the seafood restaurant returned to service on April 13. A few days prior to the reopening a media tasting was held to unveil the new digs and menu, during which the Michelin-starred Chef Mina said, “After 20 years, this is Michael Mina 2.0. We’ve doubled the size of the menu with 90% of it changed, created a more loungy front room and created a private room looking out onto the atrium.”
One of the reasons for the restaurant’s success and the stunning aforementioned tasting is the fact that the highest quality and freshest caviar, fish and shellfish are flown in from all over the world. New additions to the menu include a Market List, which changes daily, with three choices of preparation: fish steak, spice-crusted whole fish fry and ginger & scallion broiled whole fish. If you have the opportunity, the view as you dine in the private room overlooking the beautiful scenery of the Bellagio’s Conservatory will be hard to beat, as will the cuisine you will be enjoying.
www.lvfnbpro.com
photos by Anthony Mair
Proof of the restaurant’s excellence was exhibited through the exquisite tasting we were treated to. We began with a signature menu item, Michael Mina’s Caviar Parfait: smoked salmon on a potato cake with crème fraiche and egg mimosa. Next up was Ginger-Lime Marinated Red Snapper with pea tendrils, black sesame, jalapeno and holy basil, followed by Morel Mushroom Custard with English peas, guanciale and Parmigiano-Regiano. By my reckoning the star of the evening was Tuna topped with Hudson Valley Foie Gras with sauce a l’orange, but the Broiled Whole Kona Kampachi served with baby bok choy, trumpet mushrooms and fermented black bean came in a close second. This excellent repast was topped off with Lemon Meringue Tart with blueberry lemonade sorbet and fresh blueberries.
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By Shelley Stepanek
Best of the Best Alexxa’s Bar, a new venue in the Paris, replacing the chocolate bar, had a nice media event last month. Opening directly onto the Strip, with sweeping double glass doors to the patio, it’s lively and fun. A huge range of wines and beers are in a full wall of bottles and the service for everything was quick and tasty. With a slogan like “Save Water-Drink Sangria” we all know their house specialty. They have nine versions to choose from. The fried chicken sliders and the comforting deviled egg toast are a couple of good catches. Tasty ceviche, rolled beef tacos and spicy empanadas are also great choices. The prime rib pierogis, along with steamed mussels and three tasty flatbreads can complete a full list of appetizers for a group. And don’t forget the chorizo meatballs! Fresh salads had super “zing” to them; I don’t know what the sauces were but we all liked them. There was live music and a lot of superstars stopped by including Shaq! Thank you to Executive Chefs Carlos Buscaglia and Miranda Prince for this array of ideas. Noodles is the newest restaurant to open at the Palms along with Lucky Penny Café and A.Y.C.E. buffet. Noodles will serve every type of Asian food, including Japanese, Mandarin, Szechuan, Cantonese, Korean and Thai and will make some American and Italian dishes with Asian ingredients. The chef, Francis Mo, has traveled the world and has been cooking for over 40 years. Also opening in the Palms is Mabel’s BBQ. Looks like a whole new lineup.
MINT Tavern
photo courtesy MINT Tavern
Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.
Another new place, the MINT Tavern, is a 24-hour gaming classic. With live entertainment, it is a local-friendly spot. Todd Worz and Jonathan Fine, who owns FINE Entertainment, have taken over the old Red Label Bar & Lounge next to the Golden Steer. It was and will remain a home for Dallas Cowboy fans. Located at 332 W. Sahara, drop in and see the history of Las Vegas. Esther’s Kitchen located in the Arts District has now opened its patio. Esther’s has been getting great reviews from the Downtown crowd. Also Downtown, the owners of Atomic Liquors on Fremont have been doing lots of new events and have built a new restaurant, Kitchen at Atomic with Justin Kingsley Hall as executive chef, and redesigned their patio. I stopped in about a month ago and was quite impressed with the menu.
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By K. Mike Masuyama Ph.D.
COOK•EAT: Asia Senior Foods
Like it or not, we get older as time goes on. No matter how hard we try to stop or slow it down, we will be seniors who are less active physically and mentally someday. Nothing exciting about it! Though, there are exceptions, as my dear insurance agent and I agree, like the eligibility of Medicare or a free senior pass to the national parks at age 65. Also, seniors may go thru a TSA pre-security line without taking off shoes or pulling out electronics at airports. (A newly created senior ID on a driver’s license or separate card would allow so in California.) You should look forward to 65. Other than those, we would unenthusiastically smile for senior discounts at restaurants, haircuts, movie theaters or amusement parks, etc. How about eating-food for seniors? In our eating environment, not many foods or menus are designated specifically for seniors. Seniors are often offered a half sandwich and soup at a family restaurant, as a senior discount. I would say nothing is a discount if it comes with less quantity. It must be an option to choose an offer of less quantity and less money for everybody. Regarding smaller portions, seniors often order junior burgers at a fast food restaurant, a good choice for a discount I think. In addition to the quantity, seniors are occasionally offered diet or “lite” food or a menu with less calories and often less cholesterol. Our seniors, without much choice, usually eat pizza, macaroni-cheese or fried chicken and leave some when feeling full enough. For Asians, on the other hand, there seems to be a bit more options. A good example is rice porridge or gruel, which is a well-known senior staple for easy swallowing, not much chewing and good digestion. It is also a common menu item for those who are recuperating from flu or stomach upset. Its thickness varies depending on the total rice solid contents and also the condition of those who eat it. It looks rather like a mashed rice soup or chowder. No milk is added because of the lactose intolerance among Asians. You may see it at Chinatown in S.F. during breakfast time. Rice porridge is not a silver bullet, all-inclusive senior food but a staple with less calorie or less cholesterol, satisfying appetite and fullness of stomach. Other nutrients offering a good amount of protein, more calcium or vitamins would come from things to eat together like a raw or halfboiled egg or a light side dish of grilled salmon or warm vegetables. A combination of rice porridge and side dishes, which is omnivorous, offers good healthy eating for seniors. Two things have come to my mind. Firstly, it is due to the influence of the Chinese Confucianism, which is the basis of Asian values, for the respect of elder people. It was true when information or skill was transferred to younger generations only by the elders who were more experienced or knowledgeable for daily living. In this era of information, though, everyone knows everything by accessing websites, and elders or seniors are losing their values in society. Secondly, www.lvfnbpro.com
Mike Masuyama is a bi-cultural science-technologybusiness 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, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles. “West Eats East” was his last series in this journal.
rice is a staple and available to make even with left-over rice. An additional cooking of rice and water in a pot can be easily done often without dismal work in the kitchen. Regular cooked rice for younger people and rice porridge for seniors are on the same table of multi-generation families. Rice has nurtured Asian families keeping them healthy and together. At the later stage of aging senior foods like baby foods or formula may become an option. Supplements may help keep them going or rejuvenate, but not as a choice as food. In this aging market then, food manufacturers, retailers or restaurant businesses should pay a little bit more attention to senior consumers. Again there is no magic senior food and how to eat is a key for healthy, active or long living. Eating is a joy but it becomes a burden, two or three times a day. But we cannot stop eating. Senior foods or eating, well might be a new business chance.
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The Bottom Line How Some Restaurants Are Literally Built for Instagram
Instagram has transformed photos as a means of communication, with food ranking high among Instagram’s content leaderboard. Many restaurants have upped their food presentation to make their product more ‘sharable’ on social media, but some places have gone a step further. Popping up more and more are socially-built restaurants—mostly dessertfocused eateries that were literally built for Instagram. How exactly can a restaurant be built for Instagram? Simple: 1. Create visually stunning food and backdrops that encourage guests to share photos of your food with their friends. 2. Reap the rewards of free marketing when those friends come in through your doors, buy your product, photograph it and share it with their friends. 3. Repeat steps 1 and 2 as the cycle continues. Your food, while serving as the financial crux of your business, takes a back seat to the social sharing experience. Thinking about it from a business perspective, the move makes a great degree of sense. Here’s why: Dessert is a natural haven for photogenic, brightly-colored food Sprinkles, M&M’s and cotton candy are among the most visually interesting edible items on camera. Preparing a burger with fresh meat, cheese and produce to produce the savory equivalent of such vibrant colors is a complex, costly undertaking by comparison. Dessert contains numerous color contrasts—chocolate and vanilla, vanilla raspberry, vanilla and caramel, etc.—as well as a multitude of unnaturallycolored products that are accepted by society as being perfectly good things to eat. Try selling a burger with bright green meat and pink buns! Dessert is low-cost and high-margin Desserts entail significantly lower ingredient and production costs than most of their savory counterparts, affording them lower price points to appeal to the masses and the target demographics that naturally share their food on social media. Dessert establishments are prone to higher traffic and turnover in smaller spaces A dessert-only restaurant will feature far fewer traditional booths and tables, and skew more toward long, narrow countertops and shared tables designed for groups to congregate, eat and leave. Dessert doesn’t take www.lvfnbpro.com
By Ben Brown Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned
writer and consultant, Ben works with Fortune 500
companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business
Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.
as long as a normal meal [unless you have a serious sweet tooth!], again lowering the barrier to entry by posing a minimal time commitment on top of the lower price. With higher turnover and lots of to-go business, as well as fewer kitchen and inventory requirements, dessert establishments can afford to be significantly smaller than standard restaurants while still attracting significant traffic. This opens the gates to a larger group of budding restaurateurs that wouldn’t be as prone to investing in a large amount of real estate. There are many more built-in features that make dessert a natural candidate for socially-built restaurants, but these don’t guarantee success. So, what are successful establishments doing to stand out? Making big, killer products Look at any of the socially-built dessert hotspots and you will likely see enormous scoops of ice cream with generously-poured toppings [at least they look generous] and other accouterments sticking out the top and flowing from the sides of the cone, cookies or other vehicle. And yes, it tastes as good as it looks. Bigger is better for these places. CREAM, short for Cookies Rule Everything Around Me, is a prime example of socially-built massive desserts that appeal to the eye and the palate alike. No expense is spared, because their food costs double as the marketing budget. Designing a restaurant full of Instagram backgrounds Making eye-catching dessert is the first step. Just as critical is informing audience members where they can go to get the same experience. The Dolly Llama in Downtown Los Angeles has this practice down pat. Every part of this small restaurant is an Instagram backdrop, complete with bright neon lighting and their hashtag splayed across the wall. Creating a social atmosphere Snapping food photos is always a toss-up. Some love to do it, some hate when it’s done, and some love to do it even when around those who hate when it’s done. In any case, successful socially-built establishments will push an energetic atmosphere that drives social interaction and consequent phone use. Music, board and lawn games and other forms of entertainment will push guests to engage in the ‘free’ marketing practices sought by these places. May 2018 I The Las Vegas Food & Beverage Professional 23
By Linda Westcott-Bernstein
Human Resources Insights
Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com
Opportunity: It’s All About How You Look at It!
As employers we are, in reality, providing opportunities and options for many possible futures. What really is critical is whether our prospective employees are wise enough to understand and embrace that very important concept. At my current employer, as is with many other food service companies in Las Vegas these days, we are growing and expanding our operations, and this is providing a variety of opportunities for many people. If you have ever been a part of a new hire program or process, called new hire orientation (NHO), you know that you get all types of individuals and varying levels of commitment and focus. I’ve always said that a good “orientation” program has a few key components, as follows… 1. Introduce you to your new employer. 2. Ensure that required paperwork is completed. 3. Communicate what the rules, procedures and expectations are for success at this company. Now, while you can lead a horse to the water, you cannot make them drink. The same theory applies in this situation. If your new hire understands and embraces the reason for this brief and valuable process, they are much more likely to be successful in their job and at the company in the long run. When they do not, or are rude and impatient, it is not only discourteous to all involved but a clear sign of whether or not this individual will become a successful member of your team.
I have, over the many years I’ve spent in HR, developed a process of evaluation for which I gauge an individual’s potential for success at the company and I do so by assessing several factors around the behaviors exhibited during the “opportunity” to attend orientation and prepare for their new job or career. These factors are as follows… 1. Do they follow written instructions and directions provided to them in advance of orientation? 2. Does the new hire arrive on time, properly attired and prepared for the process? 3. Do they follow arrival instructions and treat the HR staff with courtesy and respect? 4. Do they focus on the instructions, process and paperwork provided to them? 5. Do they exhibit basic courtesy and respectful behaviors during the entire process and with co-attendees? 6. Do they engage in the process, participate and appear to appreciate the time and effort put into NHO?
do not exhibit positive new hire traits and I use it to monitor and confirm that my observations are correct. These non-engaged individuals are observed during the NHO process and then, when warranted, placed on the list of suspected failures (our pool) for monitoring whether they succeed or not in the workplace. So far, I have been 100% on target with my projections and found that pre-employment behaviors do not lie. They are very telling as to the potential for successful integration into the workplace culture and job. The bottom line with opportunity is just this– you can provide the tools for success but you can’t make anyone use them. Only the sharpest and most appreciative candidates will actually embrace your efforts, and will ultimately use that opportunity to their advantage. There will always be those who do not appreciate, nor maybe even understand, how they may have just missed their biggest chance–or opportunity–to find success!
These and other observations are a clear sign or tool for evaluating whether someone will be successful or not. Not to sound too negative, but just like the seasonal football “pool,” I have developed my own process for tracking those individuals who
HR Question of the month:
Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.
24 The Las Vegas Food & Beverage Professional I May 2018
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Adam Rains of Flock and Fowl Wins “Star of the Bar” Regional Competition Rains goes on to compete at the Star of the Bar Finals, held during the National Restaurant Association Restaurant, Hotel-Motel Show
photos by Benjamin Smock
Today, the National Restaurant Association announced the first finalist in the annual Star of the Bar mixology competition. Following a live cocktail competition held at Mandalay Bay’s Libertine Social, Adam Rains of Flock and Fowl was crowned the winner of the Las Vegas regional semi-finals. His winning cocktail–Notorious P.I.G.–was judged by Nectaly Mendoza, owner of Herbs & Rye, and local writers Elaine and Scott Harris. Produced by the National Restaurant Association in partnership with the United States Bartenders’ Guild, Star of the Bar tasks mixologists in four regional competitions— located in Las Vegas, Philadelphia, Orlando, and Chicago—with creating an innovative cocktail for industry judges. Finalists from each market will be flown to Chicago to face off in a live event on May 20 at the 2018 National Restaurant Association Restaurant, HotelMotel Show for a chance to win the coveted Star of the Bar title and $5,000 grand prize. Judges for this year’s competition include celebrity mixologists Tony Abou-Ganim, Charles Joly and Dale Degroff. Rains bested nine other competitors with his Notorious P.I.G. recipe, made with Whistlepig’s 10-Year Rye Whiskey, maple syrup, lychee honey, aquafaba, and lemon. The cocktail is garnished with smoked maldon salt and served alongside applewood-smoked chips for an aromatic flourish. “For the competition, I wanted to create a nontraditional Whiskey Sour, in the vein of the classic Penicillin cocktail,” says Rains. “Notorious P.I.G. name is a homage to WhistlePig Whiskey used in the cocktail. The sweetness of the maple syrup and lychee honey play well with the acidity of the lemon. For the garnish, the salt and applewood provide a great savory, aromatic finish.”
The National Restaurant Association Restaurant, Hotel-Motel Show runs May 19-22 at Chicago’s McCormick Place. For more information about this year’s Show, visit https://show.restaurant.org/Home. To register to attend visit https://show.restaurant.org/Attend/Registration.
www.lvfnbpro.com
May 2018 I The Las Vegas Food & Beverage Professional 25
By Chef Allen Asch
Chef Talk
Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu
Foods That Help Improve Your Health Part III
This article will discuss tamarind, one of the most versatile health foods available. Tamarind is a fruit that grows in a pod. It is very dark in color and sour in taste. This ingredient is used in both sweet and savory dishes, mostly depending on which cuisine the dish is from. Here in the United States it is not a common ingredient, except in ethnic cooking because it is not an indigenous food, since it does not grow here. Tamarind originated in Africa and needs a more tropical environment for growing. There is only one species of tamarind and it is used quite a bit in Asian cuisines. Tamarind is also popular in Mexican cuisine. India is the world largest producer/grower in the world and tamarind is used extensively in their foods. India produces 275,500 tons of tamarind a year. Although it is considered a fruit it could also be classified as a legume, as it is a seed that grows in a pod. Although food is one of the main uses, it also is used widespread in other industries. The wood from the tree is used for making chopping blocks, carved items and furniture as well many other uses. Tamarind is also used as a metal polish in homes and temples throughout Asia. It works well on brass, copper and bronze. Asian folklore says tamarind works as a laxative so it is used for constipation and it is also used for fevers, sore throat, rheumatism, inflammation and sunstroke. On a brighter note it is used for
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 teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
decoration, often grown as a bonsai tree. The fleshy acidic pulp is surrounded by a hard brown shell. Asian tamarind trees produce pods that hold between six and twelve seeds, while the African and West Indian contain one to six seeds. It takes three to four years for a tree to bear fruit, and a full grown tree can produce 375 pounds of fruit per year. Pods can be purchased whole in many Asian markets, but then you need to process them, or you can buy the tamarind paste already processed. To process a pod you need to separate the flesh from the pod and remove the pit. The pulp is then boiled down to a paste the consistency like molasses. Personally I prefer to buy it. The health benefits of this fruit are numerous. Tamarind helps people with weight loss and can improve digestion. It also can help against certain cancers. It is loaded with vitamins, minerals and antioxidants. It is high in vitamin C, magnesium, iron and potassium and carotene. Tamarind adds a sweet and tart flavor profile to foods. It has hints of citrus flavoring to it. The amount to use is dependent on which form you buy so be very aware of what form you are using. They can be purchased as whole pods, but then you need to process them as mentioned earlier. These can be found in Asian and Hispanic markets. Another form is as a pressed block.
26 The Las Vegas Food & Beverage Professional I May 2018
This is the most common form. This is just pulp with the shell and seeds removed. You should check the pulp before using it since some seeds and broken shell might get through processing. There are two concentrates available, the first being a regular paste and the second being black concentrate. The regular paste is usable out of the jar, as is. One tablespoon of this product is equivalent to one and a half tablespoons of pulp. Thailand is a big exporter of this product. You need to be careful of ones that are “Product of U.S.A.� since they usually contain high fructose corn syrup. The other concentrate comes from India and is super concentrated. You should dilute this product with water to get the flavor of regular tamarind paste. The ratio of dilution should be about two parts water to one part concentrate, depending on the flavor profile you desire. Tamarind can have some negative side effects as well. One is it may interact with some medicines creating bleeding. It also can have interactions with certain antibiotics. There are people with allergies that may have a reaction to tamarind and it can raise blood sugar levels. People with diabetes should take special care if this if it is a frequently used ingredient. Due to the high acidity, tooth enamel might erode as well as inducing acid reflux. Huge amounts of tamarind also can make the body develop gallstones. www.lvfnbpro.com
UNLV
By Justin Leung
photos by Deanna Wong
Epicurean Society
Justin Leung, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students. As the journalist on their leadership team, Justin desires to share the club’s experiences with the public. He is from Georgia and decided to pursue his passion for hospitality in Las Vegas.
A seemingly long semester has at last touched the surface of a conclusion. Epicurean Society members have been building upon strong relationships and developing mental endurance throughout an eventful April. New chapters are opening in students’ lives; career discoveries, position acceptances and networking outlets buzz in the steadily rising temperature. This transition stage of the seasons is easily recognized by dry heat and a bustling Vegas Strip. It was reminiscent of the fun environment; it was the catalyst for the coming months. A particular event which attracted approximately 4,000 people including guests, volunteers and staff: the 44th annual UNLVino, an event containing much influential and collaborative festivities. The jubilant atmosphere coupled with the ideal, night weather resonated well with attendees of UNLVino. This left many individuals with the impression of an unforgettable night outside. A student-managed event embodied the message and theme of nightlife that Las Vegas promotes with such high attractiveness every day. “As the night went on, the live band performing gave it a party feel, while we walked around the open-air venue,” said Deanna Wong, co-president of Epicurean Society. Nightlife is not just about enjoyment because it can be a learning experience as well. “The most appealing aspect of the event was the variety of foods and drinks available. I had never seen so many different vendors in one place. It kind of felt like a mini trip around the world. There were Belgium beers, Japanese sake and wineries from various regions,” remarked Kimberly Verdin, co-president of Epicurean Society. Guests of UNLVino were able to speak to and gain insight from celebrity chefs and wine www.lvfnbpro.com
experts. An open environment and inviting culture resulted in an event that connected families, friends, students and professionals. All kinds of vendors were handing out samples and conversing with guests about their business or company; however, the guest interactions were not the only triggers of strong responses. As the night air filled with aromas, the latter only made the food and drinks even more irresistible. “One thing I tasted that was a twist on a nostalgic classic was a filet mignon meatball and penne pasta. I kept on smelling pasta from a mile away and could not leave the night without having a bite of it,” Deanna added. The UNLVino of this year had exceeded expectations for many individuals. Attendees, event staff, vendors and industry leaders were all mutually immersed in the event. “There were couples, families, company guests and a lot of people from UNLV there. After finishing with their stations, even vendors went out to explore what was offered,” Kimberly said. However, involvement in hospitality, especially food and beverage, does not stop with just one event. An environment like UNLV prides itself on diversity and inclusiveness; Epicurean Society decided to own and promote the school’s culture with an event, while incorporating food and beverage appreciation. Our team decided to run a Hawaiian-themed party in Boyd Dining Hall and named it “Epicurean Society’s Hawaiian Night.” We also were able to join in partnership with another UNLV organization known as Beverage Management Club. The food service operation was executed by Epicurean Society while all bar service was handled by the Beverage Club. Guests were able to experience a calm and adventurous dine-in experience: one which mimicked the
student-run capstones regularly held in the same dining room. Doors into Hawaiian Night officially opened for the community on April 18th from 5:30 p.m. to 7:30 p.m. The food menu consisted of three appetizers: fruit mix, hurricane popcorn and edamame; seven entrees: kalua pig, macaroni salad, spam musubi, lomi salmon, garlic shrimp, teriyaki chicken and rice; and lastly, three desserts: huapia, malasadas and pineapple sorbet. For the alcoholic beverages, Jake Hicklin and I served the Passionfruit Swizzle, Seaside Sangria, Vacationer’s Grog and Virgin Mojitos. The non-alcoholic beverages were the guava and lilikoi passionfruit juice. Students, myself included, have been counting down the days before summer vacation begins. With just a couple of weeks left in the spring semester, our reflection on the experiences this year continues to weigh heavier and heavier. We, as Epicurean Society, have had our direction established since the beginning of the year; however, we never could have expected to make the kinds of relationships and connections that we ended up having. With that being said, I would like to take the chance to thank Chef Mark Sandoval, all UNLVino staff, all professionals, celebrity chefs, wine experts and all other guests of UNLVino who attended and contributed to make the event spectacular. I would also like to thank Beverage Club for their agreement to collaborate with us as well as provide helping hands during our Hawaiian Night. Our experiences are shaped by those around us every day and I appreciate all of you for your contributions to the industry.
May 2018 I The Las Vegas Food & Beverage Professional 27
You Asked, We Listened! How to Attract More Job Candidates and Make Better, Faster Hires
The number one pain point for owner and operators is staffing. Hiring is hard—and hiring in restaurants presents an even trickier set of challenges. Turnover rates are typically sky-high, competition is fierce (especially in periods of low unemployment) and the responsibility for hiring often falls on the shoulders of managers and operators who are juggling a thousand other things, rather than dedicated recruiters or talent acquisition pros.
your employer brand, to educate candidates about your culture and any other factors that make your team unique. When it comes to the job title, though, it’s usually best to keep it as straightforward and ordinary as possible, as candidates are way more likely to search for “line cook” than “kitchen commando.”
If you’re struggling with filling your candidate pipeline, or dealing with escalating cost-per-hire and time-to-fill, there are a few critical factors you should evaluate. Sometimes a minor change can make a significant difference when candidates are learning about your jobs.
If you aren’t already, consider including wage information with your job posts. Data from Nevada RestaurantJobs indicates a direct correlation between wage transparency and application volume—so say what you pay!
Put yourself in the candidates’ shoes.
Even before you receive a single application, you can assist your screening efforts by following the steps above; you’re less likely to receive unqualified candidates when your job posts are information, and when your employer branding speaks to the types of team members you’re looking to add.
It’s a good idea to actually step through your own application process from time to time. What does it say about your brand? How long does it take to complete? Are you asking any superfluous questions? Can you complete the process on your phone? The more obstacles that candidates have to overcome, the more likely that they’ll abandon the application prior to completion. Employers that focus on providing a smoother and modern candidate experience often wind up seeing an uptick in quantity and quality of candidates. It’s a win-win. Fish in the right pool. Candidates have no shortage of spots for seeking jobs, and the sources that work in other industries may prove less effective for restaurant recruiting. Manually managing sourcing spend can be a real headache, though—even for dedicated HR personnel, let alone a restaurant manager. Nevada.RestaurantJobs.com suggests automated sourcing which will save time for hiring managers to focus on the best candidates. What’s more: the right person for your job may not currently be a job seeker; Nevada RestaurantJobs provides social recruiting tools to help get in front of these passive candidates. Polish up your job descriptions. Job descriptions don’t have to be limited to a dry rundown of requirements and responsibilities. This can also be a space for you to sell yourself and 28 The Las Vegas Food & Beverage Professional I May 2018
Screen more effectively.
When you do get buried in applications, though, it’s important to be able to screen them and move on to the next stage quickly—to spend less time/ money per position, yes, but also to reach those perfect candidates before your competitors make an offer to them. If you are looking for additional layers of screening, you may consider adding video screening—a great way to get a sense of applicants’ personality, and how they would represent your restaurant. Customizable surveys and assessments can also save employers a lot of time. Communicate beyond the inbox. Restaurant managers and recruiters tend to be more on the go—as well as candidates who are always attached to their mobile devices. In this technologically-centric era employers need to leverage chat-based communication that’s convenient and extremely user-friendly. Empowering managers to take recruiting out of their email inboxes leads to substantially higher candidate responsiveness. To see more about how Nevada RestaurantJobs is helping great restaurants build their dream teams—from sourcing all the way through onboarding— check out Nevada.RestaurantJobs.com. www.lvfnbpro.com
USBG
By Adam Rains Co-authored by Brian Bridgeman Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery, long-time cocktailian, and the Social Media Chair for the United States Bartenders’ Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”
Las Vegas DAVID COOPER BY ADAM RAINS
come to visit him through the years and is one of only a handful of bartenders in town with 25 year regulars. It’s not just customers that revel in his service. He is a favorite of industry people and has long been recognized as someone to learn from. This culminated last December when he won our chapter’s Tony Abou-Ganim Paragon Award, which was created to celebrate mentorship in our Las Vegas bartending community.
photos by Adam Rains
Long before he became a mentor (or even old enough to drive), Cooper made his debut. His dad owned several bars around town and one night this 15-year-old young man was forced to get behind the stick. “Well, I would stock at several different properties. This particular place was called the Pour House on Boulder Highway. The bartender called in sick and my dad just says, ‘Just stay there and bartend.’ Keep in mind, I didn’t know how to ring a register or make a drink, nothing. I was 15 years old, behind the bar in Vegas, with Shaun Cassidy wings, pouring drinks!” David Cooper is Las Vegas born & bred and “lives & breathes 702.” Not only is he the patriarch of a bartending family dynasty, his career itself is book worthy. From Evel Knievel to Rodney Dangerfield, he’s had thousands of happy patrons
He soon moved to the hottest hotel on the Strip at the time, Caesars Palace in the 1980’s. “It’s the best job I ever had. It wasn’t only about the money (but we’d make thousands a night!), it was an honor to work there. You were prideful; it was about the craft. And at the time, I was the young gun and definitely had to prove myself.”
Most recently he has been performing his highly evolved bar-game at CarneVino Italian Steakhouse in The Palazzo. You can find him there at night, Wednesday thru Saturday. If you are lucky, you can maybe get to sit in “Cooper’s Corner” where the good times never stop. Or you can see him performing one of his other passions, hosting and playing in charity golf tournaments. While he has seen so many changes in our business, what has stayed the same is his passion for service. “Coop” as many call him, creates an experience for his guest that is irreplaceable. Being a longtime member of the Guild has done nothing but support that passion. “I love it for the brotherhood and camaraderie and to be able to get together with people, young and old, that share the same passion as me.” Cheers Coop! Noble Spritz: by David Cooper 2 oz Casa Noble Crystal .5 oz Campari .5 oz Grapefruit Juice .25 oz Lime Juice .75 oz Moscato D’Asti Combine all ingredients (except for Moscato) in a mixing tin with ice. Give a quick shake and combine with Moscato. Then pour over fresh ice with a lime peel for garnish.
ANGELA CASAY BY BRIAN BRIDGEMAN
photos courtesy Angela Casay
She moved into a bar apprentice position and through hard work and determination, was soon promoted to Bartender.
Family. This is the word that best describes this passionista’s approach to bartending. Please welcome Angela Casay to the bartending stage. Born and raised in Peru, Angela moved to the United States roughly 6 years ago. After a brief 7-month layover in Los Angeles, and having been a dealer on Carnival Cruise Ships, she made her way here to Las Vegas to pursue a career. Angela cut her teeth in the beverage industry as a cocktail waitress at the Monte Carlo. It was there she met Phil Dow and Nick Kabetso, two people, outside of her father, that she credits for encouraging her to pursue a path behind the bar. www.lvfnbpro.com
Ms. Casay recently won the “New Kid on the Block” award at USBGLV’s annual holiday party. Angela recalls, “It made me feel so welcomed to the community!” Being recognized for her talent, hard work and passion have inspired and pushed her to become better, not only as bartender, but as a person too. Angela’s approach to hospitality is straightforward and simple: “Make your guest feel like they are home! This makes them feel so good,” she says, “They can’t help but want to come back!” Aside from being her biggest inspiration, Angela attributes her passion to her father, an artisanal Pisco producer in Peru. Pisco is the potable that pushes her. Angela hopes to one day be the premiere resource reference for Pisco, the ‘Princess of Pisco’ if you will, educating the public and her peers on the joys of this underrepresented and often misunderstood spirit. Until she wears that crown, you can find Angela at Boulder Station. Tell her family sent you!
Vampiro Borracho: by Angela Casay 1.5 oz Casa Noble Añejo .75 oz Ancho Reyes .20 oz Triple Sec 1 oz Beet Juice .5 oz Lemon .5 oz Simple Smoked Salt Rim Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice in a rimmed glass.
May 2018 I The Las Vegas Food & Beverage Professional 29
EVENTS
AD INDEX
There are several major food & beverage events coming up in the next few months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 11
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 30
Designated Drivers www.designateddriversinc.com 877-456-7433
page 30
Don’t Bullsh*t Yourself! Book by Jon Taffer
page 31
Ferrari-Carano Vinyards & Winery ferrari-carano.com
page 18
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
page 20
May 1-3 the Wine and Spirits Wholesalers of America 75th Annual Convention and Exposition returns to Caesars Palace. The largest gathering of America’s wine and spirits distributors, as well as suppliers from around the world, this event offers opportunities to seek out new beverage products, meet with existing portfolio partners, look for services to enhance internal operations and attend educational sessions on industry hot topics. www.wswaconvention.org May 5 Wine Spectator’s Grand Tour will come to The Mirage’s Grand Events Center to pour wines rated 90 points or higher by Wine Spectator with more than 200 wines available for sampling as guests mingle with top winemakers and estate owners from around the globe. http://grandtour.winespectator.com May 10-13 Vegas Uncork’d by Bon Apperit, a celebration of wine, food and spirits with 30 events hosted by an array of celebrity chefs, with the highlight being The Grand Tasting at Caesars Palace on May 11. vegasuncorked.com May 19 the 12th Annual Lee’s Beer & Tequila Experience will take place at the Thomas & Mack Center at UNLV featuring unlimited tastes of more than 300 handcrafted beers and 70 tequilas. http://leesliquorlv.com/events/categories/beer May 18 the 5th annual For the Love of Cocktails Grand Gala by Back Bar USA at the Skyfall Lounge inside Rivea will feature unlimited craft cocktail samples from the nation’s top mixologists, gourmet cuisine and the opportunity to meet world-renowned mixologists and chefs. www.fortheloveofcocktails.com
Keep Memory Alive Event Center kmaeventcenterlasvegas.com 702-263-9797
page 2
Lee’s Beer & Tequila Experience page 32 leesliquorlv.com/events/categories/beer Riedel riedel.com
page 22
White Soy Sauce www.whitesoysaucefood.com
page 20
June 12-14 the World Tea Expo at the Las Vegas Convention Center will bring everything from the world of tea, with previews of new products and newly launched innovations. www.worldteaexpo.com
30 The Las Vegas Food & Beverage Professional I May 2018
www.lvfnbpro.com
OFFERS YOURÂ
EXCUSES!
DON'T BULLSH*T YOURSELF!
12 TH ANNUAL
LEE’S BEER & TEQUILA
EXPERIENCE
Featuring Over 300 Handcrafted Beers and 70 of the Finest Tequilas
SATURDAY, MAY 19 • 4–8
GENERAL ADMISSION $ $
60 IN ADVANCE 70 AT THE DOOR
All Net Profits Go to Lee’s Helping Hand, a Non-Profit Organization. Thanks to All of Our Sponsors from