June 2013

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Southern Wine & Spirits Ups Its Beer Game See story on page 15

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Issue 6 Volume 13

Las V egas Dining Tours Las Vegas Dining at its Finest

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

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

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

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

June 2013

CONTENTS

13

FEATURES

Cover SOUTHERN

WINE & SPIRITS OF NEVADA FEATURES ITS TWO CERTIFIED CICERONES on the cover this month, a testament to its commitment to bring a better understanding of good beer to us here in Las Vegas. Please check out the info inside this issue on the recent additions to the SWS beer team, Samuel Merrit and Russell Gardner.

ON THE COVER: Samuel Merritt - Civilization of Beer President, Certified Cicerone®; Russell Gardner - Southern Wine and Spirits Director of Craft, Certified Cicerone®; Carl Kanjor - Southern Wine and Spirits Sales Manager Beer & Non-Alcoholic; Clyde Burney - Southern Wine and Spirits Vice President of Beer & Trade Development; Kevin McCracken - Southern Wine and Spirits Senior Vice President and General Manager Beer & NonAlcoholic; David Bart - Southern Wine and Spirits Executive Vice President and General Manager.

Cover photo by Danette Chappell, owner & founder of The Amberlight Collective. www.amberlightcollective.com

Full story on page 16

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22 29

LVF&B PRO WELCOMES AL MANCINI who we have followed over the years and is now contributing his unique slant on the food & beverage industry to LVF&B PRO. We are delighted to have Al on board with us and have heard through the grapevine that his restaurant review pilot is being seriously considered by several food networks.

LVF&B PRO WELCOMES OUR NEWEST ADVERTISER MAJOR PRODUCTS, with its extensive product line of bases and marinades which are sure to please the foodservice industry.

Major has partnered with another great organization, Three Square, and is donating a percentage of all products Major sells in the Las Vegas market to Three Square.

Page 4 Hot Off the Grill!

Page 5 Creating Efficiencies with Improved Line Design & Checks

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Page 6 HR Insights Lee’s Beer & Tequila Experience at LVH Page 7 Mixology-ology: Adam Rains

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Page 10 Food For Thought: Try Some Summer Wines Page 12 Wine Talk: Fleming’s Prime Steakhouse & Wine Bar Page 13 On the Edge with Al Mancini Rock & Roll Margarita Festival Page 14 What’s Cooking?

Page 8 ASK DOCTOR SAKE… Is sake like wine and only brewed during harvest season?

Page 15 Cover Feature: Cicerone Duo Elevating the Las Vegas Beer Scene

Page 9 What’s Brewing?

Page 18 Brett’s Vegas View

Page 19 Le Cordon Bleu Student Realizes Dream with Todd English at Vegas Uncork’d Page 20 A Personal Cooking Class with Chef Megan Romano of the Chocolate and Spice Bakery Page 22 Uncork’d Saber Off Uncork’d Grand Tasting Epicurean Affair Page 24 Father’s Day Sure Bets

Page 26 Chef Matthew Silverman’s Years of Experience in and out of the Kitchen Benefits Restaurants Having Problems Page 27 Hospitality Professionals Meet at Gordon Ramsay Pub & Grill R Steak & Seafood Restaurant at the Riviera Page 28 Product Spotlight

Sysco Food Show Page 25 JCCNV Mixer at Zenshin Inside South Point Casino

Page 31 Advertiser Index Events

June 2013 I The Las Vegas Food & Beverage Professional 3

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

HOT OFF THE GRILL!

June 2013 Mike Fryer Editor-in-Chief

AWARD WINNING CHEF MEGAN ROMANO was joined recently by friends, family and guests for the one year anniversary of her highly successful Chocolate & Spice Bakery located on West Sahara. All were treated to not only Megan’s specialty chocolates, but also her delicious bakery goods now being served for breakfast and lunch daily.

LVF&B Pro is joined here by N9NE Steakhouse Executive Chef Barry Dakake and Megan & Joe Romano. Read more about Megan’s cooking classes at Chocolate & Spice in an article by Kim Trevino in this issue.

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

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

Bob Barnes Editorial Director

THE EPICUREAN AFFAIR SPONSORED BY THE NEVADA RESTAURANT ASSOCIATION and hosted

by Daniel Boulud and The Venetian-Palazzo at the Palazzo Pools proved once again this year that Vegas pool parties can be fun. At a press presentation prior to the Epicurean event, LVF&B Pros Juanita Aiello, Mike Fryer and “The Vegas Foodie” Dominic Scali were delighted to join a meet-and-greet with renowned French Chef Daniel Boulud, who, by the way, will be opening a restaurant at The Venetian-Palazzo.

bob@lvfnb.com

Juanita Aiello Publisher & Creative Director juanita@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

VEGAS UNCORK’D BY BON APPETIT was recently hosted by Caesars Entertainment at the “Pool of the Gods” and was joined by some of the top chefs from around the US, most of whom have restaurants here in Las Vegas.

The evening was beautiful and with over 100 food & beverage presentations how nicer could it have been?

Just a little crowded as the night went on, but no one was lost in the pools! LVF&B Pro stops to visit with Chef Joël Robuchon and his team of international chefs.

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

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

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Journalist Chef Jet

Journalist Juanita Fryer

Journalist Jackie Brett

Journalist Shelley Stepanek

Journalist Les Kincaid

Journalists Scott & Elaine Harris

Journalist Mitchell Wilburn

Journalist Beth Ellyn Rosenthal

Journalist Kim Trevino

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

Journalist Chandra Paige

Spirits Editor Adam Carmer

Journalist Al Mancini

Journalist Ryan Wieczorek

Journalist Linda Bernstein

Journalist Michael Oshman

Journalist Alice Swift

Journalist Lisa Podaca

Journalist Mark Kelnhofer

Journalist & Photographer Ben Brown

Photographer Bill Bokelmann

Photographer Rose Powell-Carver

Photographer Danette Chappell

4 The Las Vegas Food & Beverage Professional I June 2013

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By Mark Kelnhofer, MBA

Creating Efficiencies with Improved Line Design & Checks Line checks are standard procedures for the Executive Chef to conduct before each shift. The primary purpose is to ensure proper temperature and quality of the food being stored on the line. It is also the check for the general layout of the line.

This includes utensil assignments and pan sizes.

However, the line check process can assist in increasing efficiency if it is structured properly.

In many cases, opportunity for inefficiency is created based on the layout of the line.

The first example to be addressed is pan sizes.

Too many times the pan size is ignored as part of the layout of the line. Larger pan sizes, for an example, can lead to overproduction and overstocking. As an example, a 1/3 pan that is half full may be viewed as being stocked low when in actuality, there may be plenty of product for the day. The natural response would be to produce more to top off the pan for the day regardless if the production is required.

Immediately, the opportunity for greater waste is created.

In terms of layout, the restaurant may benefit more by placing the smallest pan size possible (1/9) to limit the risk of overproduction and overstocking. The quality of the product will also improve due to this practice. Larger pan sizes translates to product residing on the line for longer periods of time. Ideally, smaller pan sizes on the stations should be a goal of the operations.

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

The line check process can be used to assist in the enforcement of smaller pan sizes and utensils. This is the opportunity for the Executive Chef to ensure not only the quality of the food on the line, but also that his operation is positioned for a more successful shift.

line check should identify a utensil of a 1-ounce ladle for the hollandaise. If a 2-ounce ladle was placed on the station instead of a 1-ounce ladle, it creates the opportunity for over portioning.

The menu item that receives an ounce of ladle may easily receive more than an ounce using a 2-ounce ladle. The menu item that is to receive 3 ounces of hollandaise may also receive more as the 2-ounce ladle needs to be used multiple times to complete the dish. The most accurate ladle to utilize for all the dishes is the 1-ounce ladle. Depending on the sales volume of the menu items produced by the line, there can be quite a bit of waste occurring. The term “ladle down� is used for these cases, but the practice is not one commonly used. The same practice can be applied to other utensils as well (i.e. spoodles, dishers, etc.).

If a product has a higher volume usage than the smallest pan size (1/9), simply bring up multiples of the pan. Do not increase the pan size. This The line check process can be used to assist in the creates a new discipline to only make available enforcement of smaller pan sizes and utensils. product as it is needed. It is acceptable to have This is the opportunity for the Executive Chef on the line three 1/9 pans versus one large pan. to ensure not only the quality of the food on the The second area where the line check can assist line, but also that his operation is positioned for is reviewing the required utensils. The Executive a more successful shift. Time should be taken Chef should identify the smallest utensil that to review the layout of the line in great detail. is needed for each pan. For example, we have If needed, create a drawing of the line to assist identified that hollandaise sauce is used in three in the plan. To many cases, the line layout menu items that are prepared by the station. creates an inefficient operation. Any instance The quantities of hollandaise used by the three the operation can take to reduce inefficiency and recipes are 1 ounce, 2 ounces and 3 ounces. The waste should be implemented.

Why Join JCCNV?

Japanese Chamber of Commerce of Nevada works in conjunction with local citizens, businesses, educational and governmental partners to support a vibrant international business environment, and to improve and nurture business relations between Nevada and Japan.

You are welcome to attend our many exciting events, and you are encouraged to bring lots of business cards!! We also welcome you to join a committee, check our website, and support your fellow JCCNV members. Please contact us via e-mail, info@jccnevada.com if you have any questions or comments.

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

(We speak in English and in Japanese!)

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June 2013 I The Las Vegas Food & Beverage Professional 5

HUMAN RESOURCES INSIGHTS

By Linda Westcott-Bernstein

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

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

Phone:

702-326-4040

Email: LindaBernstein@cox.net

Booksite: ItAllComesDowntoWE.com

HR

Question of the Month

Keeping an Open Door and Mind In the face-paced world in which we live, information can become old news even before it has landed at your doorstep. If you fail to keep up on the news, recognize trends, and put into action sound communication principles and strategies, you may just find yourself out of touch and maybe, out of work.

At savvy organizations today it is important that supervisors and managers adopt a philosophy which embraces the value of communication, sharing of ideas and an open door.

An open door concept suggests that you maintain an open mind too! A key word here is “receptivity.” It is essential for effective managers to be receptive and open-minded to the input, ideas and feedback of their employees. Those who understand this key concept and do it well will be in demand because their pro-active communication style with employees could result in enhanced profits for their organizations.

How do I do this - you might ask?

Long standing employee engagement surveys and data reveal to us that employees that are listened to, treated as valued business partners, and can provide input at work are more satisfied, productive and engaged in

their work environment and on behalf of the company. This workplace positivity translates into improved guest service as well as increased profits.

What then does open door truly mean?

At Answers.com “open door policy” is defined as “a management policy of encouraging a relaxed environment with employees by leaving the manager’s door open to encourage informal employee interaction.” This is a very accurate definition. I find that a key word in this statement is “encourage.” You can say that you want your employees to come to you, however, if you don’t really mean it or support that effort with positive behaviors, your intent will die before it takes hold. And even worse, if you don’t show belief in the value and worth of feedback, it will become evident to your employees and you will lose face as well as trust with them.

How do you avoid becoming annoyed with possible interruptions? You develop a mindset of patience.

Remember that knowledge is power and without it, you have no power, so be patient and listen. You might also embrace this adage on feedback; what you don’t know can hurt you. And finally, you should also remember that

understanding/compassion is not only good when received but invaluable when given.

Lastly, an open door philosophy will establish interactions which can provide you with these valuable benefits.

• Communication - free flow of ideas, information and news which benefits all engaged players.

• Sharing of ideas - understanding of others’ viewpoints, perspectives and way of looking at work. It also supports solving of problems by those who do the work and experience the challenges daily.

• Less surprises - reducing the liabilities, reactions and fears of the unknown with your new accessibility.

• Partnership - bringing your employees into the fold as to what is at stake, how they can help.

• Finger on the pulse - maintaining contact and an awareness of what is going on at your workplace.

I challenge you to try an open door policy and see for yourself the benefits of employee feedback and resulting engagement. You may be surprised to find that keeping an open door has far more benefits that you imagined!

Next month’s topic: Training for Better Performance Do you/your company believe in the value of training and its impact on performance? What types of training do you have/attend? Share your comments on this topic or a situation.

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

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

Photos by Juanita Aiello

Lee’s Beer & Tequila Experience at LVH

6 The Las Vegas Food & Beverage Professional I June 2013

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Mixology-ology:

Adam Rains

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

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

In our ever-evolving world of exciting, hip mixology programs, there is one man that the most recognizable names in the restaurant industry are tripping over themselves to wrangle. Pulling double-shifts at both Gordon Ramsay and Mario Batali venues, Adam still finds the time to have a family life with two wee ones and educate the Photos by Mrs. Heidi Rains

masses with his podcast, “Las Vegas Cocktail Weekly.” We were lucky enough to have a chat in a rare moment of rest, and even luckier to get some insight on the hardest working man in cocktails.

What spurred your love of mixology and how did you get your start in the industry?

I started in college; I’ve always been drawn to the bar. Food, wine, spirits, have always been a passion, and the more I was in it, the more I found I loved it. I went from wine to spirits to mixing, and loved it. After college, I worked in insurance for four years. SOOO much FUN. I found I wasn’t making as much money or having as much fun. I moved from SD to Vegas, and there was about five years I was just going around working at very non-mixology places. When I got the job at B&B, I took cues from the food. I know they have an obsession with ingredients, so I know I couldn’t use something from a bottle with Green Dye #3, so I thought “why not use a lemon?” I had to step it up for Mario.

In your basic casino bar, I know how you can lose your passion pressing buttons all day, so I feel for them.

What is a trend in one of the meccas of trendy drink making (NYC, Portland, LA) that you’d like to see carry over here?

One thing I was really surprised at was from Kansas City, I went there for Bar Smarts. I went to place after place, speakeasies, restaurants, etc., that had

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some amazing ingredients and maintained their balance. They were using all artisanal products, spirit bases, they weren’t trying to show off, they were just making good cocktails. They stayed seasonal, and that’s also something we really need, is seasonality.

Really, passion is the thing you see in the big cities that I’d like to see here. They aren’t making as much money in non-tourist cities, so they are just doing it for the love of the craft.

What’s your “pet liquor/liqueur”?

Amaro Meletti. It’s from the Marche region.

Loads of ingredients, mostly secret, but very cinnamon and saffron forward.

Wonderfully viscous, as opposed to some that are aggressively bitter, this one is more bitter sweet.

Wonderfully complex. B&B or Carnevino usually have it.

What is the main mission of your podcast, “Las Vegas Cocktail Weekly”?

We are speaking to people in the industry, bartenders, and some home bartenders that want to know more. I just want to educate.

I love to listen to wine and beer and spirit podcasts, but there aren’t many on cocktails. When you’re working out, you can learn.

I also wanted to tell some of Las Vegas’ story; there’s so much

from behind the bar. Not just from mixologists, but from old Rat Pack era bartenders. Also, it’s a good reason to go out and have a cocktail if I call it “research.”

I hear you are very involved in the Farmer’s Market scene.

Where do you feel the Farmer’s Market plays into the most with Mixology?

Freshness, definitely, and an abundance of unique ingredients.

Armando Rosario was our President of the USBG, and his mantra was “There’s no substitute for freshness.” You can get things a day out of the ground, right from California farms or even some Nevada farms. It can show our unique terroir. Even though it’s 110 out, we can grow it. There are even some local exotic herb gardens.

Blooming Desert herb farm has tea mixtures, like this one Damina.

Supposedly an aphrodisiac, but has an amazing floral flavor. Blood oranges, carrots, even stuff from foragers like chitymoya. Some of these super small farms will grow something just for ONE dish. Right now is berry season, and I love the strawberries and raspberries they have at the farmer’s market.

Harry’s Berries are great; places like French Laundry are using them. They’re so good they just make you want to cry.

What is your Mantra for Mixology?

I love Armando Rosario’s “Make it fresh, keep it simple,” but I would say that one of my mixology mantras would be borrowed from the 1930 Savoy Cocktail Book: “The solace of a cocktail, is the solace of friendship.” I truly feel that making a cocktail for someone (as well as drinking them!) is a very intimate experience, and that every new guest that comes to my bar is just a friend that I haven’t yet met.

Final question: you have two kids, a wife, two jobs and a podcast. How on earth do you balance all of that? Voodoo?

Doppelgangers?

Easy, by having as much fun as possible with all of them!

June 2013 I The Las Vegas Food & Beverage Professional 7

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

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

ASK DOCTOR SAKE…

Is sake like wine and only brewed during harvest season?

As everyone knows, sake is made from rice. However, it is not the same kind as in sushi or fried rice. Particular varieties are developed and called sake rice. Rice is harvested in autumn from late August to early November. The time of rice harvest was the beginning of sake brewing for two reasons: the key raw material was readily available and also so with labor. Traditionally farmers worked in paddy fields during the growing season and some became brewing crew after the harvest. When rice is harvested, temperature declines into winter. Such timing was perfect for sake brewing because low temperatures helped to minimize spoilage in fermentation. The brewing facility and process were designed for such winter brewing. For business prospects, sake brewing was planned to produce the amount to be consumed until the next harvest. Storage or aging of sake beyond a year was not in a brewer’s mind for centuries. “Rice Harvest – Sake Brewing - Sake Drinking” was a complete cycle in one year.

For increase in demand to sake, brewers need more tanks or brewing more than once a year. The more tanks, the more investment required, that is least likely to happen. Then they start simulating winter conditions-lower temperatures in brewing.

That is the use of refrigeration-chilling for fermentation. Like micro-beer brewing, temperatures can be lowered by flowing a coolant through double-walled fermentation tanks, creating the winter conditions in any season. Now sake can be made in such a facility at any time of the year, at any location. Sake brewers do not need waiting for rice harvest and labor becoming available.

Besides, temperature control assures more stable quality. A sake brewery can then become a modern alcohol beverage business with a permanent staff and brewing in four seasons. In addition, aging is found to increase complexity of flavor of some sake through technological innovation. Sake should not be necessarily brewed right after rice season any more, but every sake brewer has not jumped onto these new innovations. Many local, specialty breweries keep the tradition of once-a-year brewing to differentiate their crafted products from the ones of four-season brewers.

Wine is made from grapes also harvested once a year. Grape harvest is also the beginning of wine making. Grapes must be processed immediately after harvest because of its perishable nature. Rice, on the other hand, can be stored at lower temperatures possibly for four-season brewing. Aging is a significant part of wine making, which practically enables holding for later packagingconsumption, while aging is still limited with sake. Although both sake and wine are made after harvest, their difference is due to the nature of the raw materials and aging.

Kanpai or cheers.

8 The Las Vegas Food & Beverage Professional I June 2013

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what’s

By Bob Barnes

BREWING?

In my last column I saluted Aces & Ales and Big Dog’s Brewing for being selected as winners in the 2013 Review-Journal Best of Las Vegas Readers Poll, but failed to also acknowledge Chicago Brewing Company being selected as Best Microbrewery by the RJ staff. Thanks to Wayne Bach for emailing me about this and for proving at least one person reads my column.

Certified Cicerone and Mandalay Bay Food & Beverage Director Sarah Johnson hosted the first ever beer dinner at Mandalay Bay, a pairing of the hoppy Lagunitas beers at Fleur.

Pairings were: seared Cajun albacore with yuzu soy vinaigrette/Censored Rich Copper Ale; wagyu beef carpaccio with truffle vinaigrette/ Little Sumpin’ Ale; loup de mer Veracruz style with caper beurre blanc/Lagunitas IPA; braised shortribs/Wilco Tango Foxtrot; and imperial stout bacon beer and tasting of cheese & chocolate/vertical tasting of 2009, 2010 and 2012 Brown Shugga.

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Sarah is not dragging her feet in bringing more of a craft beer presence to Mandalay Bay. She followed up with a beer garden event during Uncork’d, the first beer-themed event for this wine-dominated festival. Highlights were beers from Unibroue, Newcastle, Innis & Gunn and local brewery Big Dog’s; an Irish band; and the Alsatian brasserie menu offerings of chefs Hubert Keller and Laurent Pillard, both of whom were mingling and posing for pictures with anyone who asked.

Also on hand was Innis & Gunn Owner/ Managing Director Dougal Sharp, who I had the pleasure to visit with. When asked about how he got into owning his own brewery Dougal said, “I grew up in the brewing world, and began working at my father’s Caledonian Brewery in Edinburgh, Scotland when I was 14.

In 2002, after running the Caledonian Brewery for 10 years, William Grant & Sons Distillers asked me to produce a sweet, malty fullflavored beer to season its whisky barrels with.

After conditioning, the workers would pour the beer down the drain, but when curiosity led them to taste it, they began taking it home as it was decidedly way too good to dump.” Dougal went on to leave his position at Caledonian and start the Edinburgh-based Innis & Gunn (the beers are contract brewed in Glasgow). He named the company after his and his brother’s middle names (Dougal’s is Gunn.). The beers are known for being barrel-aged, with coconut/ vanilla aromas and flavors of creamy, malty sweetness. Beers are produced for and marketed to different countries. Dougal teased me with info. about his brewery’s latest creation, the Canadian Cherrywood Aged, which will be released in Canada and the US in July. It’s matured for 49 days over lightly-toasted Canadian black cherrywood chips, with maple syrup added to balance the resinous woodiness, imparting a subtle sweetness and an earthy burnt toffee quality. Celebrity chef Gordon Ramsay, also a native of Scotland, makes no secret of the fact that Innis & Gunn beers are his favorite, and even brewed the flagship beer in his backyard, filmed for his UK TV show The F Word (F is for food).

Big Dog’s has debuted Firkin’ Thursdays, a weekly tapping of a Big Dog’s Brew served from a cask. Tapping takes place at 6 p.m. each week and is available until the cask is emptied.

Bob Barnes, Innis & Gunn Owner/Managing Director Dougal Sharp and Mitchell Wilburn, journalist with The Las Vegas Food & Beverage Professional.

Mandalay Bay Director of Food & Beverage Sarah Johnson & Southern Wine and Spirits Vice President of Beer & Trade Development Clyde Burney.

Bob Barnes & Hubert Keller, Owner/Chef of Fleur.

Photos by Joe Urcioli

Joining in to talk about the beer and food pairings were Lagunitas Head Brewer Jeremy Marshall, Regional Manager Chantal Melton, VP of Sales Greg Merideth and Fleur Chef Lupe Avila.

The Lagunitas brewery located in Petaluma, 50 miles north of S.F., was founded in 1992 by homebrewer-turned-brewery-owner Tony Magee, and now ranks as the 6th largest craft brewery in the US and 13th overall. Lagunitas will have new digs come November as it is opening a 2nd location in Chicago, Magee’s hometown. Head Brewer Jeremy Marshall, who studied brewing at UC Davis, entertained us with some interesting tidbits, including how the Wilco Tango Foxtrot got its name. Created during the height of the recession, the intent was to pose the question, What’s going on? Or, in a more uncensored version, What The F_ _ _? Originally named Whiskey Tango Foxtrot using the military phonetic alphabet, since it has no whiskey in it, they were required to change the W word. Wilco was chosen randomly, but the popular band named Wilco thought it was named for them. The band loves the beer and the brewery is kind enough to supply them while on tour. Sarah Johnson informed me that Fleur was chosen for this inaugural beer dinner because Chef/Owner Hubert Keller is supportive of beer, and Fleur Chef Lupe Avila is very creative and is a fan of Lagunitas.

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

Seared Cajun albacore, yuzu soy vinaigrette & garlic chip.

Cask beers are uncarbonated, allowing for more of the malt and hop flavors to shine. They are also served at cellar temperature, and while Big Dog’s casks aren’t mechanically refrigerated, they are kept cool at cellar temperature of 56° F with ice blankets specially designed for the cask.

As always, great beer happens in Vegas!

June 2013 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

By Les Kincaid

Try Some Summer Wines

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

There are hundreds of great wines out there that are perfect foils for the dog days of summer. Although there are about as many styles as there are bottles, a few common denominators exist when selecting a vino for the patio. Start with crisp acidity, throw in low alcohol content and then mix vigorously with lighter fruit flavors. The end result is a racy wine that will delight the senses and dance across the taste buds instead of plodding along like a palate attached to an anchor.

Let’s start with the old standbys Chardonnay and Sauvignon Blanc. While many Chardonnays saddled with heavy oak and cream may be closer to the heavy wines we are trying to avoid, there are also numerous examples that avoid the oak and the malolactic fermentation that adds that rich and creamy feel. Young white Burgundies retain a higher level of acidity than their American counterparts and thus stay crisp and fresh instead of cloying and thick. Also look for innovative examples of Chardonnay such as the delightfully light un-oaked Chardonnays from Australia or even progressive California wines that see no malolactic and no oak. The result is pure fruit, a lighter mouth feel and a zippy finish.

Sauvignon Blanc is one of my favorite summer whites as the grape is naturally high in acidity and has a backbone of citrus fruit that is just wonderful on a hot summer day. Sancerres and Pouilly-Fumés from the Loire valley in northern France have a vein of minerals and fresh cut grass that can be quite refreshing versions of the Sauvignon Blanc, while

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the addition of Sémillon to White Bordeaux adds a round and lush note.

Sauvignon Blanc has found a fashionable home in New Zealand where the wines are as dry as it gets, buoyed by the high-toned gooseberry aromas so common in these wines. Sauvignon Blancs from California are a little more ripe and round but still a fine wine when fish is the main course.

I wouldn’t be remiss if I didn’t mention the ubiquitous Pinot Grigio, and as great as these wines may be by the pool, don’t forget about other Italian goodies with its honey and almond flavors strutting over a vibrant core. Or try Soave from Verona for a lemony treat. My personal favorite is Moscato d’Asti, a light and fruity wine with touches of sparkle and sweetness made from the perfumed Muscat grape. Nothing is better than hanging out with friends on a warm summer evening with a glass of Moscato and a bowl of fresh fruit. You won’t be disappointed.

Speaking of fruit, there isn’t a more sexy and sumptuous summer grape than Riesling. This versatile and expressive grape runs the gauntlet from painfully dry to startlingly sweet and from rocks and gravel to fruit bomb.

Which is right for you? That depends on the mood and the occasion.

German Rieslings will always have a core of peaches and minerals but can range from bone dry to packed with flavors and residual sugar. The underlying core of acidity will help ensure a balanced and tasty wine.

Neighboring Austria also boasts excellent Rieslings, though they tend to be a touch more dry than their German cousins. Cooler regions in Australia such as Clare Valley are producing wonderful Rieslings with a streak of lime and minerals, always on the dry side. Great for fusion cuisine.

Austria’s greatest grape, the Grüner-Veltliner, is also not one to be missed this summer. Hot in the international market right now, Grüner’s most alluring attribute is a layer of refreshing grapefruit and pepper over a light and crisp frame. Wonderful for all seafood dishes or just as a sipper out by the pool, Grüner-Veltliner will continue to carve out a niche in the U.S. market.

Spain is also a home for excellent summertime whites. Ruedas from Castilla y Leon in central Spain offer wonderful natural acidity and delicious flavors from Sauvignon Blanc and the native Verdejo grape. In the Rías Baixas (pronounce Ree-us By-shuss) region just above Portugal phenomenal wines are made from the Albariño varietal. This is the coolest part of Spain and the fogs that roll in from the Atlantic provide both relief from the summer heat but also a certain saline character to the wines. Add to this delicious peach flavors and a sometimes tingly acidity and the result is lovely wine, light in body but long on flavor. Just across the border in Portugal the Albariño is a part of the delicious and cheap Vinho Verde, always a great wine and a great bargain for summer.

Don’t forget your sparklers! Champagne from France, Prosecco from Italy and all manners of sparkling wines from across the globe are great in the summer for their natural acidity and refreshing bubbles. Not just for celebrations, sparkling wines are excellent additions to the dinner table and work well with many types of seafood.

Look for Rosés to complete your summer lineup. Dry, crisp and full of flavor, those pink wines from the south of France are most-definitely not White Zinfandel. Tavel from the southern Rhône as well as many others can all be excellent if you want a wine with just a little more backbone than your average white. Spain, Italy and California also produce excellent dry Rosés. www.lvfnb.com

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

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

“BeSt neW restaurant and bar PrODuCt Of 2012.”

— Leonard Cohen, Ciopinot, San Luis Obispo, CA

trADe: SySco · www.SupplieSonTheFly.com COnSumerS: inSTawareS · www.inSTawareS.com vISIt: www.STemlockS.com YOu tuBe: Tinyurl.com/STemlockSVideo

Wine Talk with Alice Swift

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

Fleming’s Prime Steakhouse & Wine Bar Photos Courtesy Fleming’s Prime Steakhouse & Wine Bar

location, with the ability to filter wines by region, grape varietal, Fleming’s 100® selections, 90+ point wine or local selections by each location’s wine manager.

In addition, the WiNEPAD™ also acts as your personal sommelier by presenting food pairing options for each wine selected. You can also be adventurous and choose to “spin the bottle” and select a random wine to enjoy.

Last but not least, you have the ability to email yourself or a friend tasting notes on a favorite wine selection. With over 100 wines by the glass, and over 200 wines by the bottle in-house, what better way to view the entire selection than with a custom WiNEPAD™?

This month, I had the fortune of visiting Fleming’s Prime Steakhouse and Wine Bar for the very first time. I interviewed Jennifer Camacho, Wine Manager of the Fleming’s Summerlin location, and along the way, gained a whole new respect for this steakhouse. Aside from being known as a steakhouse, Fleming’s also prides itself on their very robust wine program, better known as the Fleming’s 100®.

In the past few years, they’ve implemented quite a few changes and innovations to their restaurant, such as the addition of specialty cocktails and craft beers, as well as a small-plates menu.

Recently, the Fleming’s 100® was enhanced by the creation of their WiNEPAD™.

Much of this influence is due to their corporate director of wine, Maeve Pesquera. Although Pesquera is responsible for the majority of the wine lists, each location is allowed to select some of their own wines, giving each wine manager flexibility to cater their wine menu to their specific market. At the Summerlin location, Jennifer Camacho tends to cater their local wine list towards New World wines, primarily from California and the Pacific Northwest.

In order to provide a personal experience for guests, Fleming’s employees also keep records of their guest purchases and preferences, so that returning guests will be recognized. Such a simple concept is already utilized in hotels, why not do the same thing in restaurants? According

to Camacho, “We like to customize every experience. If there’s a guest who wants something very specific, there are no boundaries as to what we can do for them.” This emphasized sense of hospitality and catering towards guests’ needs gives Fleming’s a heartwarming atmosphere that is a combination of the fine dining experience with an at-home comfortable and relaxing feel.

The “sense of caring and community” that Camacho feels is also encouraged by having each location’s managers be managing partners and chef partners. This brings more pride and ownership into the business, and flexibility to have customized menu items and events.

Fleming’s also works with various wineries annually to produce the Forty-Six Diamonds line of wines. This year, Fleming’s collaborated with Hall Winery to produce 350 cases of the 2009 Forty-Six Diamonds Cabernet Sauvignon from Napa Valley. The name stems from the fortysix diamond design that exists in each of their restaurants, and the wine artwork was designed by artist Thomas Arvid. Previous collaborations include Mondavi, Flora Springs, Duboeuf Beaujolais, Schug and Il Borro winery.

WiNEPAD™

The most exciting update to Fleming’s is their recent addition of their iPad wine menu, the Fleming’s WiNEPAD™, which is now available.

It is updated daily by Camacho at the Summerlin

12 The Las Vegas Food & Beverage Professional I June 2013

Food Selections My favorite food items for the night? Definitely the Lobster Tempura! They also have a happy hour featuring their 5 (pre-selected items) for $6 till 7 p.m. menu. I also was told I had to try the Prime Ribeye steak, and it was as delicious as I imagined it to be, especially when paired with their Fleming’s Potatoes (with cream, jalapeños and cheddar cheese).

My favorite wine of the night? It would have to be the Esk Valley Merlot-Cab-Malbec from Gimblett Gravels, New Zealand. It paired very well with my steak, giving it the fuller body and tannins necessary, while balancing it out with the fruit forwardness of the dark, juicy fruits.

If you have a special occasion to celebrate, or just want a nice place to have a glass of wine and great food, definitely pay a visit Fleming’s! I had a very memorable experience, and they have made a regular out of me. Hope to see you there!

Cheers~

Fleming’s Prime Steakhouse and Wine Bar www.flemingssteakhouse.com 8721 West Charleston Boulevard Las Vegas, NV 89117 (702) 838-4774 Monday-Thursday 5 PM - 10 PM Friday & Saturday 5 PM - 10:30 PM Sunday 5 PM - 9 PM Operating Partner: Jackie Evon Chef Partner: Travis Herbert Wine Manager: Jennifer Camacho To receive information on special events and menu items, sign up to be a Friend of Fleming’s: http://www.flemingssteakhouse. com/friend-of-flemings/index.asp www.lvfnb.com

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

On the Edge with Al Mancini

Follow Al on Twitter @almancinivegas

Why does it seem that if you like fine dining, you’re constantly having to learn new words? Do I really need to know that amuse bouche is really just snobby slang for a free little snack at the beginning of the meal, or that prix fixe means a fixed price menu? And just how self-important is the wine guy that he needs to be referred to as a sommelier? But we foodies are a pretentious bunch, and we love tossing around fancy words that the Applebee’s crowd doesn’t understand. The latest is cicerone.

Believe it or not cicerone isn’t a foreign word.

It’s actually English in origin. But in the old days, it had nothing to do with food, beverage or restaurants. For hundreds of years, a cicerone was a museum guide. But in 2008, brewer, writer and all-around beer guy Ray Daniels decided the beer world didn’t have enough pretentious terms, and adopted the word to describe experts in the field of beer. So today, cicerones are the sommeliers of the beer world – assuming they get certified by Daniels’ organization.

The Cicerone Certification Program is a series of exams for brewers, distributors, retailers and servers that tests their knowledge of all aspects of beer. Topics include how various beers are made, the best way to serve them, and what food pairs best with different beers. There are three levels of certification: Certified Beer Server, Certified Cicerone and Master Cicerone.

The first exam is taken online. It consists of 60 multiple choice questions, and you must get 75 percent of them correct to pass. The Certified Cicerone exam is conducted in person in various cities across the country. It consists of a written exam with short answer and essay questions as well as a tasting and a demonstration component. Finally, to even take the Master Cicerone test, you first have to receive the first

two certifications, and must have either two years experience in the field of beer service or get recommendations from brewers or beer retailers. The two-day exam, administered by industry experts, consists of multiple written, oral and tasting components.

So far, only six people have been certified as Master Cicerones, and none of them live here in Las Vegas. But we have a few local beer geeks who have made it to the second level. You’ll find them working in our local breweries, beverage distributors and even some Strip restaurants.

Their primary function is to train restaurant staffs to treat beer with the proper respect, so that every craft beer you order will taste as it should. But there’s nothing they love more than talking about beer – and drinking it. And unlike sommeliers, who sometimes have a tendency to try to up-sell customers to an outrageously priced vintage, near everything they recommend is going to be affordable.

So don’t let the fancy title fool you. The next time you hear your favorite restaurant has a cicerone on staff, ask for him (or her) to drop by your table and talk beer for a few minutes.

You’re guaranteed to learn something.

Rock & Roll Margarita Festival

Photos by Ben Brown & Juanita Aiello

www.lvfnb.com

June 2013 I The Las Vegas Food & Beverage Professional 13

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

WHAT’S COOKING?

Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries.Email: bob@lvfnb.com

Sushi Making 101 at Sushi Roku-Chef Haruhiko Takeshita Instructs in the Art of Sushi Rolling

Essential tools are makisu (bamboo rolling mat), nori (seaweed sheet), cutting board, sharp knife and water for wetting your hands so the rice doesn’t stick. Steps are to place a nori sheet on the cutting board with its rough side up; wet hands, take a softball size of sushi rice and spread on the sheet evenly; flip over and add ingredients; lift nori closest to you and tuck it into the other side; tighten with makisu; wet both sides of knife, cut into 6 pieces and plate.

While Chef didn’t offer me a job, he did say I did well. I certainly enjoyed the fruits (or in this case fish) of my labor, but won’t be quitting my day job any time soon.

Conrad Gallagher Opens His First Vegas Restaurant, Poshburger Bistro Photos courtesy PoshBurger Bistro

I had the distinct pleasure recently to enjoy several items on the Sushi Roku spring menu paired with sake during a media reception hosted by Head Sushi Chef Haruhiko Takeshita.

We were treated to crispy asparagus appetizer; tuna, salmon and yellowtail nigiri; shima roll (shrimp wrapped spicy tuna with avocado and cilantro); sashimi salad with big eye tuna, heirloom tomato, kaiware radish sprouts and garlic chips; foie gras inside yellowtail topped with truffle and gold flakes; and dessert of raspberry bread pudding with caramel gelato.

Four sakes from Sushi Roku’s extensive menu were poured, each representing a different style of sake: Daiginjo/Kubota Hekijyu from Niigata, a super premium sake in which 50% or more of the rice has been polished away; Junmai Ginjo/Setsugetsu Bijin from Oita, 40% or more polished away; Junmai/Nihon Zakari from Hyogo, in which no brewer’s alcohol has been added in the process; and a sparkling blueberry sake which accompanied our dessert.

The highlight of the event was the opportunity to be instructed by Chef Takeshita on the history of sushi and the art of sushi rolling and to be able to experience making a sushi roll firsthand. Chef informed us sushi means happy meal or delicious fish and was the original fast food long before McDonald’s penned the kid’s meal moniker.

It was first served in mobile stalls in Edo (now Tokyo) in the 1830s. Sushi’s popularity in the US began in the 1980s, as healthy eating became more desirable to many Americans. Important definitions to remember are maki---roll; nigiri--slice of fish atop rice; and edomai sushi---fish sourced from Tokyo Bay.

Photos by Mike Fryer

Photos courtesy Sushi Roku

The rice is the most important element, and Chef uses short grain Japanese premium rice, which he washes three to four times till water runs clear, and then soaks in water for 10-15 minutes before cooking in a rice cooker using 3 cups rice and water. When done, 6 oz of sushi vinegar is mixed into the rice. After mixing, the rice is covered and left to settle for 30 minutes.

Plaza Hotel, The Waldorf Astoria’s Peacock Alley and Le Cirque; won “Restaurant of the Year,” “Chef of the Year,” “Best Service and Wine List” and a number of other accolades including Condé Nast Traveler’s “Top 15 in the World”; and after owning and operating restaurants in Dublin and London, moved to Cape Town, South Africa, where he was the Group Executive Chef and Director of Restaurants for the Sun International Group.

PoshBurger accommodates 97 guests at communal-style bench seating suitable for large groups and interaction between guests. All of the menu items are made using organic fruits and vegetables and grass-fed, antibiotic-free meats.

You can design your own burger, but I suggest you trust in the Chef’s masterpieces he’s created.

I was very impressed with the organic lamb topped with guacamole, mint yogurt and olive tapenade; wild boar with white onion marmalade and poached pear; and turkey with chipotle aioli, Portobello mushroom and avocado. While all but the Kobe ($29) are priced from $16-$19, each patty is an inch and a half thick and more than enough to feed two. A specialty burger featuring elk, ostrich, salmon, duck and oxtail rotates daily. Dessert selections include Granny Smith apple cobbler, duck egg crème brûlée and warm chocolate fondant.

PoshBurger is open daily for lunch and dinner and brunch is served on weekends.

9921 W. Charleston Blvd. #6 (702) 201-1408 www.poshburgerbistro.com

Internationally renowned Michelin-Star Chef Conrad Gallagher has opened PoshBurger Bistro at Charleston and Hualapai. Chef Gallagher has quite a resume. In addition to being the youngest to ever earn a Michelin Star (at age 25), he has worked in some of Manhattan’s top restaurants including The 14 The Las Vegas Food & Beverage Professional I June 2013

www.lvfnb.com

Cheers!

Samuel Merritt and Russell Gardner, Southern Wine and Spirits’ newest additions to a rapidly expanding beer program, are elevating Las Vegas’s craft beer scene to new heights.

Photo by Danette Chappell www.amberlightcollective.com

Cicerone Duo Elevating the Las Vegas Beer Scene

Photos by Danette Chappell - www.amberlightcollective.com

By Ben Brown

“Cicerones. It’s nice to hear that plural.”

Intriguing words from Russell Gardner and Samuel Merritt, Southern Wine and Spirits’ newest additions to a rapidly expanding beer program. Their mission is to expand the craft beer scene in Las Vegas, as well as educate restaurant and bar staff in areas such as selecting beers to carry, creating food pairings and giving customers the closest thing to a beer that reminds them of home.

For those not yet in the know, think of a cicerone as the beer equivalent for a sommelier. Those seeking the title are required to pass a rigorous test that measures not just the tasting of beer, but mastery of the entire production process, from drafting all the way through serving.

“Our belief and our impetus for getting Sam and Russell is to have the best trained salespeople in the beer business in Nevada and in the country,” said David Bart, Executive Vice President and General Manager for Southern Wine and Spirits.

“This introduces our customers to beer

education on a level greater than they already know. This is what’s going to make the craft business better.”

The cicerones couldn’t agree more.

“Beer is awesome,” says Gardner, plain and simple. With a wardrobe that could land him in a movie and a mustache that puts the Monopoly guy to shame, the man is an icon of beer. He drinks from a gallonsized glass as we talk [fear not, it was never close to full], handling it as he would an average pint. Born and raised in Las Vegas, Gardner’s most recent claim to fame is launching the award-winning beer program at Public House at The Venetian.

“I want to drink better beer,” he says about his goals with Southern. “More places in town have to carry better beer. If it’s out there the community drinks better beer.”

“Southern Wine and Spirits has been the Nevada craft and import distributor of choice through Larry Ruvo’s vision and under the leadership of Clyde Burney for many years. We enjoy best in class supplier partnerships with the finest brands in the world! Having highly regarded and respected experts such as Russell Gardner and Samuel Meritt join our team in this effort simply strengthens our capability to educate our employees, customers and consumers, while showcasing our world class portfolio,” added Kevin McCracken, Senior Vice President and General Manager Beer & Non-Alcoholic.

“Everyone is happy to see the beer guy,” Merritt adds. Donning suit and tie, the beer consultant from New York and President of his company, Civilization of Beer, carries a warm, sincere persona.

“You light up the room as the beer guy.”

While Gardner and Merritt both hold the same title and share an unfaltering love for their drink, they come from very different backgrounds. These differences in experience and approach to the industry look to add a holistic perspective in Las Vegas’ efforts to integrate craft beer to a larger market.

“Coming in as a consultant, I deal with the

16 The Las Vegas Food & Beverage Professional I June 2013

on-premise operations,” said Merritt. He founded Civilization of Beer with the goal of ‘returning beer to its proper place at the American table.’ “I’m able to implement the things I’ve been doing with the last seven years of my company. Las Vegas deserves to be up there with San Diego and Chicago, where craft beer is all over.

It’s very validating to make significant changes.”

Gardner’s focus immediately falls to bar and restaurant staff training, a critical element of his leadership at Public House.

“People can come into your restaurant from across the country and ask for beers you don’t have in this area,” he begins. “You need to know those foreign beers to find something you do have that compares.”

“You’re a teacher,” Gardner adds. “Teach your staff to do the same thing you do and the customers will learn to appreciate what a good beer is all about.”

The gentlemen certainly have their work cut out for them. Because Southern reaches so many properties, an impressive number

www.lvfnb.com

of establishments yearn to be ‘shown the light.’

“We’re working with [bar and restaurant owners] to get them whatever they need and the best stuff they’re willing to carry,” begins Gardner. “It’s so easy for Budweiser to come in and offer a bunch of money to carry only their products. Their products are great and there’s certainly a place and time for them, but it takes someone to stand up and bring in a variety of beers for customers to appreciate.”

The two come together on one central idea. “There are two types of beer drinkers. Those who drink for the feeling and those who drink for the experience,” says Merritt. “Anyone can pour a big brand name, but those who let their customers go outside the box will have people returning time and time again for that experience.”

Bars, restaurants and their customers are excited to see their beer experience evolve.

www.lvfnb.com

left to right: Samuel Merritt - Civilization of Beer President, Certified Cicerone®; Clyde Burney - Southern Wine and Spirits Vice President of Beer & Trade Development; and Russell Gardner - Southern Wine and Spirits Director of Craft, Certified Cicerone®

June 2013 I The Las Vegas Food & Beverage Professional 17

Brett’s BY

TOP NEWS

Las Vegas will host the United States Bowling Congress championship bowling tournaments the next 12 years inside South Point’s new $30 million bowling tournament facility.

Nobu Hotel Restaurant and Lounge Caesars Palace made its official debut with CNN Travel naming it one of the Hottest New Hotels of 2013.

Sapphire’s gentlemen’s club has a new $8 million Day Club with a multi-level pool utopia and indoor/outdoor bar and restaurant offering food by Chef Kerry Simon.

The Golden Nugget has opened a brand new four-table baccarat pit with a small lounge and space for tableside dining.

For the second year, The Venetian and The Palazzo are hosting Carnevale, a celebration of the summer festivals of Italy, May 27 - Sept. 8.

The D Las Vegas downtown has joined Lexington by Vantage as a Lexington Legacy hotel.

Ultimate Gaming, a majority-owned subsidiary of Station Casinos LLC, has launched real money secure online poker at UltimatePoker.com.

Henderson’s multi-million-dollar children’s shoe company, pediped® footwear has opened its first store in a shopping center at Town Square.

The first Thursday of every month, The Act in The Shoppes at The Palazzo holds “The End of the World Party” to over-indulge.

SHOWBIZ NEWS

Jabbawockeez has opened its all-new show “PRiSM” in their new 850-seat custombuilt theater with a themed mural created by performance painter David Garibaldi at the entrance.

TNA Impact Wrestling will bring two shows to the Orleans Arena Saturday, June 29 that will air July 4 and 11 on Spike TV. Tribute artist Véronic DiCaire will bring her new show “VÉRONIC Voices” co-produced by Celine Dion to the Jubilee! Theater at Bally’s June 20 to Aug. 31.

Pioneering live tribute show “Legends in Concert” hit a rare milestone making it only the third show to celebrate 30 years on the Strip.

Golden Rainbow’s 27th Annual “Ribbon of Life” fundraiser will be held at The Smith Center on June 30 at 1 p.m.

Counting Crows and The Wallflowers will stop at Mandalay Bay Beach Saturday, July 20 on their 22-city tour.

Ringo Starr and his All Starr Band will end a two-month Latin American tour with a stop at The Pearl inside the Palms Nov. 22 and 23.

Rich Little has again extended his “Jimmy Stewart & Friends” show at LVH through July 1.

Trumpeter David Perrico and his 18-piece band Pop Evolution are now at the Stratosphere every first and third Tuesday of the month at 10:30 p.m.

RESTAURANT NEWS

Japonais will close and Japanese Chef Masaharu Morimoto, star of Food Network’s Iron Chef America, will open Morimoto Las Vegas at The Mirage in 2014.

Acclaimed French Chef Guy Savoy and Krug Champagne have joined forces to offer the Krug Chef’s Table at Restaurant Guy Savoy inside Caesars Palace.

Chef Rick Moonen’s new concept, Rx Boiler Room, will open this month inside The Shoppes at Mandalay Place with a steampunk-inspired restaurant and lounge where his fine-dining concept rm upstairs existed.

18 The Las Vegas Food & Beverage Professional I June 2013

The Morton Group opened its Mexican restaurant La Comida downtown behind Commonwealth on Sixth Street in what was formerly a laundry facility.

Central Michel Richard at Caesars Palace has opened an all-new Strip-side French garden-inspired patio for the outdoor dining season offering breakfast, lunch and dinner.

SHe by Morton’s at The Shops at Crystals has launched “Fabrik Fridays,” a weekly promotion showcasing three nighttime fashion shows on a 30-foot runway in the main dining room with live DJ sets and entertainers.

The Pizza Lounge with sister properties in Laguna Beach and Huntington Beach, Calif., has opened at Tivoli Village.

Ferraro’s Italian Restaurant & Wine Bar is now offering discounted late-night fine dining from 11 p.m. until 2 a.m.

Fleming’s Prime Steakhouse & Wine Bar has launched the Fleming’s WiNEPAD™, a custom app that helps navigate the restaurant’s wine list.

PRESS, the Four Seasons’ indoor/outdoor bar, is now open offering food and drink from morning until late night.

A Schlotzsky’s sandwich shop, the first on the Strip, has opened at Castle Walk Food Court inside the Excalibur. www.lvfnb.com

By Ben Brown

Le Cordon Bleu Student Realizes Dream with Todd English at Vegas Uncork’d

“I now know what Tom Brady felt like when he won his first Superbowl.”

Crowning words from Todd Huelsman, winner of the Chase Sapphire Preferred Grill Challenge at the Vegas Uncork’d culinary celebration.

Huelsman, 42, teamed up with Celebrity Chef Todd English in a competition that pitted kitchen talents in a Chopped!-meets-Iron Chef setup amidst a Saturday Bellagio ‘Block Party.’

In addition to working with one of the world’s greatest chefs and rising to the public spotlight, this Le Cordon Bleu student and loving father walked away with a $20,000 scholarship for his culinary training and travel.

“This was everything that I have wanted my whole life…my time to shine,” said Huelsman, sweat glistening off his forehead, bright blue eyes venturing skyward. His hands were still shaking 30 minutes post-competition. So much anxiety and anticipation had built up leading up to this night; victory had yet to sink in and melt the worry away.

“My passion is to cook…this is just the beginning,” Huelsman said.

Little did anyone think he would ever become a chef.

A year ago, the Ohio State alumnus and small business owner determined that his true life

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

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

calling was in the culinary arts. Despite having no background in the business, Huelsman was inspired to write a letter to Todd English, where he outlined his dreams of becoming an accomplished chef. He enrolled in Le Cordon Bleu shortly afterward. Several months later, he saw the Grill Challenge’s call for competitors, where a student would be selected to cook with Todd English himself.

Awestruck, Huelsman applied. He was selected from a group of 60 to enter the competition, where ‘karma,’ he believes, paired him up with his mentor.

When asked about receiving that letter, English remembers it clearly. “I get a lot of letters, but this one stands out,” he began. His tone was relaxed, sincere, his expression giving off a look of true empathy. “A lot of people hit a crossroads [in their careers], and one of the greatest things I get to do is help them as a chef.”

“The moment I saw Todd English’s name in that [competition ad], I got goosebumps. This was a calling,” Huelsman said. Actually meeting English was a whole different experience. “The first thing I told him…win or lose, thank you for changing my life.”

Before the competition, Huelsman recounts English giving him a ‘big bear hug.’ “We’re

winning this,” the Celebrity Chef told him.

The duo achieved their claim in a heated competition, where the student-chef duos and master mixologists had 30 minutes to deliver food and drink based on four key ingredients.

Side-by-side kitchen stations were set up amidst the block party booths in the Bellagio’s ‘hidden drive,’ where a large crowd gathered to watch the show unfold.

Huelsman, English and Southern Wine and Spirits’ Francesco LaFranconi beat out the team of Yellowtail Executive Chef Akira Back, Le Cordon Bleu Student Andrew Merfalen and Tony ‘The Modern Mixologist’ Abou-Ganim.

Judges included Bon Apetit Magazine Editor-InChief Adam Rapoport and Channel 8 personality Denise Valdez. Merfalen won a runner-up scholarship of $5,000.

As for next steps, the Le Cordon Bleu star plans to finish his training and learn the pastry and baking side of the industry. Career-wise, he sees himself as becoming more of a restaurateur than an executive chef. “[Developing menus] requires years of training, which I don’t have,” he said, acknowledging his late entry into the business. “I want to be like Joe Bastianich. I look up to him in so many ways.

The business side of the restaurant business is where I want to be.”

The Grill Challenge highlighted the Bellagio ‘Block Party,’ an outdoor food and beverage spectacular that featured destinations such as Michael Mina, Julian Serrano’s Picasso, Jean George Vongerichten’s Prime Steakhouse, and of course English’s Olives and Back’s Yellowtail among many others. The Block Party was just one among a myriad of events at Vegas Uncork’d, a massive 4-day culinary festival that brings in nearly every celebrity chef from around the world.

Nobody could savor this year’s Uncork’d like Huelsman, however. “I am blessed that I have an education, a business and a career, but [cooking] is where I am going to go,” he said.

I’ve run a local business for 12 years. I love what I do, but the passion to cook, the smile on people’s faces when they eat my food, is priceless.”

Photos by Ben Brown

www.lvfnb.com

June 2013 I The Las Vegas Food & Beverage Professional 19

By Kim Trevino

A Personal Cooking Class with Chef Megan Romano of the Chocolate and Spice Bakery

Next, Chef Romano explained how you pick off all the meat on the tail and cartilage and how you have to continue to brown the oxtail and make sure to get all the sides as well, because you are trying to deglaze and seal in all the liquids.

Once everything was completed, the smell of everything that Chef Romano and Chef Kuwana had created was absolutely divine. As I took my first bite of the braised oxtail with the wild mushroom risotto, I was floored. Every bite was better than the last and nothing overpowered the other, which allowed each individual flavor to pop and stand out on its own. I have eaten many foods in my lifetime, few of which have stood out and took my breath away. But this dish, by far, was quickly added to my top five best meals I have ever had in my life, and I took in every bite as if for the first time.

Bread pudding was handed out for dessert, which was also terriffic.

There is something so wonderfully lovely about Chef Romano and the Chocolate and Spice Bakery that she has created. Her talent and her genuine love of what she does is felt when you step in and see the beauty of what loving what you do embodies.

The Chocolate and Spice Bakery is open Monday-Saturday from 7 a.m.-7 p.m.

20 The Las Vegas Food & Beverage Professional I June 2013

Photos by Kim Trevino

There is something uniquely different about the Chocolate and Spice Bakery in Summerlin. The moment I walked in back in March, anxiously awaiting the cooking class I was about to embark on, I felt as though I was somewhere other than Las Vegas and your average bakery.

It was as though I were transported to Paris, where eclectic furniture and pops of color filled the room. I was blown away to be quite honest.

And more than anything, I was even more excited to see what Chef Megan Romano would be teaching me.

Chef Romano opened the Chocolate and Spice Bakery last year and since then, her bakery has only continued to blossom and shine. From her hand crafted pastries to offering more than just dessert, Chef Romano is a genius in her own right.

As the cooking class commenced, all the participants were led to the back kitchen where a personalized class was waiting for us. This was the first time I had ever attended a cooking class where I was getting such a personal and firsthand look at what chefs do in their kitchen and it set the scene and ambiance for the rest of the night. It was divine to say the least.

The aromas from the kitchen were instantaneous the moment I took my seat and I knew that everything I was about to try before I tried it, was going to be delicious.

On the scene to help out was Keris Kuwana, another chef at the Chocolate and Spice Bakery, whose knowledge of food is beyond me.

The main dish of the evening was braised oxtail with wild mushroom risotto, which is Arborio rice. Because the rice takes so long and uses up a ton of liquid, the risotto had to be started first before the braised oxtail.

To get the process started in advance, one must use a baking tray with parchment paper.

You then take chicken stock and heat that in a saucepot. Risotto is really versatile, which is a major plus because you can add any kind of flavor you like or want to it. Crimini and button mushrooms were used in this dish, as were parsley, thyme, rosemary, onion, garlic, parmesan cheese, butter and white wine.

Chefs Romano and Kuwana both explained the process of cooking risotto and how you should almost toast each piece of rice individually, and almost until it is done or al dente. You then cool it down and preheat it when you are ready to serve.

The braised oxtail takes even longer to cook, three hours to be exact, and has to be seasoned with salt and pepper. You can pouch the oxtail in liquid and you have to brown it on all sides.

Kim Trevino is an avid lover of all food and wine. She graduated from UNLV with her BA in Journalism and Media Studies and her ultimate goal in life is to help those in need and inspire young girls to live the life of their dreams.

Her greatest passion is writing and you can visit her own personal blog site at http://lessonsfrommylife-bykim. blogspot.com

www.lvfnb.com

www.lvfnb.com

June 2013 I The Las Vegas Food & Beverage Professional 21

Photos by Juanita Aiello

Uncork’d Saber Off

Photos by Juanita Aiello

Uncork’d Grand Tasting

Photos by Ben Brown & Juanita Aiello

Epicurean Affair

22 The Las Vegas Food & Beverage Professional I June 2013

www.lvfnb.com

Green Restaurant Association

TM

Since 1990

Thinking of Going Green?

Take a strategic approach.

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

By Shelley Stepanek

Father’s Day Sure Bets STRINGS-NOW THAT’S ITALIAN!

P.J. Clarke’s New York Chophouse.

That says it all, with six different cuts of steaks, including their hometown New York Strip. Try a great cocktail and a plate of cold oysters shucked fresh from the Raw Bar and Dads’ day will be a grand dining experience.

P.J. Clarke’s, a New York institution with over a century of history behind it, is located on the ground floor of the north end of the fabulous Forum Shops. With a century–old, hand–carved Phoenix Bar, vintage jukebox and photos of Vegas legends lining the walls, treat Dad to the best. 702-434-7900 www.pjclarkes.com

Strings, one of those old fashioned Italian eateries, where one can be totally comfortable, knowing a great meal is on the way, has new ownership. Jose De La Cruz wanted to try his hand at Italian. With Chef Marcello Ortega, who has been the staple for the last 18 years, the menu remains the same, tried and true.

Start with Stuffed Mushrooms, filled with cheese and pesto with marinara sauce. The Portobella Ravioli and the Manicotti will fill Dad up. A large slice of Salmon filled with a light cream sauce with dill and capers, served with angel hair pasta and fresh vegetables will certainly fill the main course, and finish it off with a Chocolate Torte that one simply cannot pass up. The kitchen is open, to view the cooks hard at work. All the waiters are friendly and knowledgeable, having worked there for many years. 2222 E Tropicana Ave. 702-739-6400 www.stringsitaliancafe.com

FERRARO’S ITALIAN RESTAURANT Photo courtesy Ferraro’s

KELLY’S

Photo courtesy Kelly’s

Photo by Marcelo Ortega

Photo courtesy PJ Clarke’s

P.J. CLARKE’S NEW YORK CHOPHOUSE

Once Ruth’s Chris, now Kelly’s.

Most of the staff is back at this famous location to say hello to old friends and new. The menu is full of rich and plentiful meats. The Roast Prime Rib of Beef along with some very famous steaks, with sides such as Irish White Cheddar Potatoes Au Gratin, the famous Creamed Spinach, or Truffled Cream Corn: every one’s mouth watering. There are ocean classics such as Sand Dabs, Colossal fresh Diver Sea Scallops, Lobster or Alaskan King Crab Legs or Free Range Chicken.

Try some Ahi Tuna, Calamari or Steak Bites for appetizers, the Ultimate Wedge Salad, or the famous Kelly’s Throckmorton Salad, with everything you can imagine. The happy hour features 1/2 price on the appetizer menu at the bar; the drinks are generous and the parking is plentiful. Having three private dining rooms, one can host multiple parties at once.

Conveniently located at 3900 Paradise Road. 702-791-7011 www.kellyslv.com.

For over 26 years, Ferraro’s Italian Restaurant has been a family owned and operated restaurant and has kept a high standard of quality food and service excellence. Through those years of operations, Ferraro’s is an icon and has received numerous awards. With owner Gino Ferraro at the helm, and Mimmo Ferraro manning the kitchen, Dad will enjoy the many Italian dishes with a flair, such as Osso Buco and Pasta E Fagioli. With over 480 seats, this is one of the premier late night eateries.

4480 Paradise Rd Ste 100 702-3645300 www.ferraroslasvegas.com And, after you take Dad out to dinner, my suggestions for the rest of the weekend: Legends in Concert at the Flamingo, 4 and 9:30 p.m, the oldest running show in Las Vegas and very family friendly; the marvelous Million Dollar Quartet at The Quad; Rock of Ages at The Venetian; X Burlesque at the Flamingo, at 10 p.m.; or maybe the Zipline on Fremont Street, or Mob Museum 1 block away. Dad will enjoy them all!

Photos by Juanita Aiello

Sysco Food Show

24 The Las Vegas Food & Beverage Professional I June 2013

www.lvfnb.com

JCCNV Mixer at Zenshin Inside South Point Casino

Traditional yet New Perfect Soy Sauce Flavor without the Color!

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

fusion and natural foods

www.whitesoysaucefood.com

Let’s Get Together at BJ’s!

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

CENTENNIAL | 702-851-8050

|

SUMMERLIN | 702-853-2300

|

HENDERSON | 702-473-2980

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

www.lvfnb.com

AD_GenHHR_Centenn_BJ5279_r2.indd 1

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

Chef Matthew Silverman’s Years of Experience in and out of the Kitchen Benefits Restaurants Having Problems Recently this multi-talented chef has moved to the forefront of restaurant consultants with Las Vegas Food & Beverage Service Advisors and has an impressive ever-growing list of clients. Currently his clients include the Silverton Resort & Casino, Sugar Factory American Brasserie, Cabo Wabo and Chateau Nightclub.

His consulting company has a long standing relationship with experience in hef Matthew Silverman is no fast casual to fine dining which covers stranger to the restaurant industry in all type of restaurants. Chef Matthew’s Las Vegas. Currently he oversees the years of experience give him knowledge culinary direction of one of the leading of mistakes and issues that most restaurant groups shaping Las Vegas. restaurant owners don’t know about or He is Corporate Executive Chef for the know how to fix. Having an experienced Michael Corrigan Restaurant Group chef engaged in more than just kitchen and provides the direction for the operations but financial controls, company’s restaurant line-up including: marketing, purchasing and information Vintner Grill, Vintner Grill Strip and systems and their coordination is the Roadrunner Restaurants. He is also invaluable to a restaurant that is having the Executive Chef and Consulting problems.

Partner for the company’s advisory firm, We sat down with this very talented Las Vegas Food & Beverage Service Chef. In addition to consulting he has added some new touches to the wine/ Advisors.

C

cheese/charcuterie program at renowned Vintner Grill in Summerlin. Flights vary in price, depending on the selected wines, and are available every day. Each flight features four, 2-ounce glasses of wine served on a custom-made tray designed to guide the guest through the tasting experience. Frequently rotated, all the wines in the flights are selected from premium vineyards from the U.S. and around the world.

By Elaine & Scott Harris

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

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

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

The current wines that make up each flight include: TINY BUBBLES - $16 Blancs de Blancs, Brut, Imperial Palace, France NV Gerard Bertrand “Cremant de Limoux” France ’10 Chandon, Brut Rosé, California, NV Nicolas Feuillate, Brut, Champagne, Chouilly, France, NV WINES FROM AROUND HERE - $14 Sauvignon Blanc, Justin Vineyards, Paso Robles, California ’11 Chardonnay, Davis Bynum, Russian River, Sonoma, California ’10 Cabernet Sauvignon, Michael Pozzan “Annabella,” Napa, California ‘10 Zinfandel, Seghesio Family, Sonoma County, Sonoma, California ’10

VINS DE FRANCE - $15 Grenache Blanc, Gerard Bertrand, France ’10 Chardonnay, Macon Lugny “La Carte,” Burgundy, France ’09 Grenache, Beaumirail, Vacqueyras, Rhone, France ’10 Cabernet Sauvignon, Chateau La Lande, Medoc, Bordeaux, France ’09 VINI D’ ITALIA - $13 Pinot Grigio, Sartori Family, Friuli-Venezia Giulia, Italy ’10 Falanghina, Terredora DiPaolo, Campania, Italy ’10 Barbera d’Asti, Pico Maccario “Lavignone” Piedmont, Italy ‘09 Nebbiolo, Damilano “Marghe” Barolo, Piedmont, Italy ’09 SOMMELIER SELECTIONS - $20 Vouvray, Chateau Moncontour, Loire Valley, France ’09 Pinot Noir, Rodney Strong, Russian River, Sonoma, California ’10 Syrah, Zaca Mesa, Santa Ynez Valley, California ’08 Tempranillo, Rioja Vega, Rioja, Spain ’09

In addition to the new wine flights, this Summerlin favorite offers its renowned “50 under $50” wine menu, which includes domestic and international favorites priced under $50 a bottle. When it comes to cheese, Chef Matthew has long been known as an expert and active as a Chef Ambassador for the Wisconsin Artisan Cheese Council (selected 2008) and actually began to make and age his own artisan cheeses in 2010. As far as we know he is the only chef in Las Vegas that is doing that.

Vintner Grill has been a Summerlin icon since its inception and there is no doubt that Chef Matthew Silverman and his staff’s attention to detail will continue to attract locals and tourists alike for a very special experience that will not be forgotten.

26 The Las Vegas Food & Beverage Professional I June 2013

www.lvfnb.com

By Jackie Brett

Photos by Christie’s Photography courtesy LVHA

Hospitality Professionals Meet at Gordon Ramsay Pub & Grill

This was the third year that the Las Vegas Hospitality Association (LVHA), a nonprofit state association made up of more than 450 professional members and 240 businesses in the hospitality industry, held a celebrity chef event. Doing the honors at a special luncheon on Friday, May 10 was internationally-renowned Chef Gordon Ramsay who was in Las Vegas to present a custom dinner for the Vegas Uncork’d

by Bon Appétit event.

For the sold-out LVHA event held at Gordon Ramsay Pub & Grill at Caesars Palace, Chef Jeremy Berlin demonstrated making the restaurant’s signature Beef Wellington. During the meal, Chef Ramsay went around the room and greeted all the guests and posed for a lot of photos.

For lunch, the menu featured Caesar Salad, a main course choice of Roasted Beef Wellington, Eggplant Wellington or Loup de Mer (Mediterranean Sea Bass), with heavenly Sticky Toffee Pudding for dessert. With more than 150 diners in attendance, the perfection of each meal was undeniable.

Chef Ramsay has become a star on shows such as Hell’s Kitchen, MasterChef and Kitchen Nightmares. He has opened restaurants across the globe including, most recently, three in Las Vegas: Gordon Ramsay Steak at Paris Las Vegas; Gordon Ramsay Pub & Grill at Caesars Palace; and Gordon Ramsay BurGR at Planet Hollywood Resort & Casino. Ramsay’s biography is Roasting in Hell’s Kitchen and he is a published author of a number of books, which were being sold that day.

R Steak & Seafood Restaurant at the Riviera

Photos by Juanita Aiello

www.lvfnb.com

June 2013 I The Las Vegas Food & Beverage Professional 27

PRODUCT SPOTLIGHT Major Products, a leading multinational manufacturer and supplier of high quality stocks, sauces, gravies, marinades and fruit bases is a company that strives to become involved in and enriched by the communities it serves. New to Southern Nevada, Major is getting involved right from the start by launching a charitable partnership with Three Square, Southern Nevada’s only food bank providing food assistance to the residents of Lincoln, Nye, Esmeralda and Clark counties.

Each dollar that reaches Three Square has the ability to serve three meals within the organization’s many hunger relief programs, that benefit more than 600 Program Partners including food pantries, soup kitchens, shelters, after-school programs, senior citizens and more. Major Products will donate 33 cents of each product sold in Nevada to Three Square, equaling one meal that will benefit someone in need. Major believes strongly that no one should go hungry in 2013.

For a free product demonstration or more information on Major Products, please call (702)-838-4698 or visit www.majorproducts.com

A Quintessential Restaurant Marketing App

By Ben Brown

Dave Gasparine, like many franchise owners, was sick of the complications that came with marketing his businesses. Frustration had swept over his peers, partners and 21 franchise team members: despite all the experience among them and all the marketing tools they tried, none had found a solution that actually worked.

He turned problem into profit by creating Epoxy, a user-friendly smartphone app that merges restaurant marketing, customer loyalty and overall simplicity.

“Business is a bucket and customers are the water that fills it. So many tools focus on adding hoses, but ignore any leaks the bucket might have,” Gasparine begins. “Customer loyalty, the water already in the bucket, is the most important thing. Epoxy is the glue that holds the bucket together.”

Speaking with a directed tone and a warm smile, Gasparine commands the presence of a driven entrepreneur. Holding an engineering degree and 10 years in the hotel industry, he develops his work to integrate his hospitality experience into the business world.

The problem came with marketing.

“When you’re a small business owner, managing marketing and PR is over your head,” Gasparine said. “The stress of adopting so many programs into a restaurant was…an extra business on its own. There are so many different concepts, but no way to combine them all into one.”

Every restaurant owner he talked to was going through the same pains.

“It added up to the marketing companies enjoying all the benefits and the owners gaining nothing,” he said.

Each marketing campaign held great potential, but shortcomings within each one led to failure. Gasparine created Epoxy to combine the best of every major restaurant marketing service.

The tagline is spreading quickly: “All stuck together in one app.”

28 The Las Vegas Food & Beverage Professional I June 2013

“Our vision for businesses is to create a system that owners can adopt with ease to alleviate the headaches of running a restaurant,” Gasparine said.

“And for users, we’ve created a marketing platform that customers actually enjoy using and will recommend to others.”

The way Epoxy works is simple, providing simultaneous mutual benefit to restaurant owners and their customers. When a restaurant signs up, they offer an initial discount for customers, as well as a digital punch card as a loyalty incentive [i.e. buy 9 sandwiches and the 10th one is free]. The restaurant in turn receives a QR code [the scannable squares for smartphones], whereby customers claim deals and ‘punch’ their digital cards.

Customers find restaurants on Epoxy’s search engine, neatly organized by category, location and service among other options. Restaurants each have their own page, containing essential information such as address, menu, phone number and pin, which owners can customize for exact location [i.e. exactly where you are in a shopping mall or busy intersection].

Once users pull up a discount, Epoxy turns the phone into a scanner, which scans the restaurant’s QR code onsite. The roles are reversed intentionally: by holding onto one QR code, restaurants ensure that discounts can’t be duplicated or sent to non-users.

The process takes about 20 seconds per customer. Epoxy’s design team comes from Apple and Fandango, and built the app with business owners’ need for ease in mind.

Epoxy promotes restaurants through an enhanced word-of-mouth process.

Users can send discount offers to friends. If those friends use the discount, the person who sent it receives an extra punch on their digital punch card.

“It works out for everyone,” Gasparine said. “Customers get great deals and incentive to return, restaurants gain loyal customers, and Epoxy reaches more users, all through the same process.”

For restaurant owners, one of the app’s most profound benefits is its data tracking. Every time a user sends or claims a deal, the data goes right to the restaurant. Owners can see how many customers have claimed deals, how often they return, how many times customers recommended the restaurant to others, and the frequency in which those recommendations turned into paying customer visits.

Epoxy is free for users and $50/month for businesses to sign up, no contract necessary.

“Printing costs for paper punch cards alone is more than $50,” Gasparine said. “Text services run more than $200 a month. This is going to save businesses a lot of money and even more headaches.”

Epoxy is certainly headed in the right direction. Since its launch, the app now has more than 13,000 users and features some 45 businesses…and counting.

For more info about Epoxy, visit www.epoxyapp.com. www.lvfnb.com

www.lvfnb.com

June 2013 I The Las Vegas Food & Beverage Professional 29

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

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

Check us out online!

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

Coming Soon

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Al Dentes’ Provisions 6960 W Warm Springs Road, Suite 130 • Las Vegas, Nevada 89113 702-642-1100 • 702-617-5686 fax • sales@aldentes.com

S’ PRO NTE UFF” VISIO DEREAT ST

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retail store

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EVENTS JUNE

AD INDEX June 21-22 The Great Eldorado BBQ, Brews And Blues Festival Reno www.eldoradoreno.com/renoentertainment/great-eldorado-bbq-brewsand-blues-festival

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

page 8

July

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

page 30

The Amberlight Collective www.amberlightcollective.com 505-603-0675

page 31

June 7-9 Healthy Beverage Expo http://healthybeverageexpo.com

July 13-16 IFT-Institute of Food Technologists-Annual Meeting & Food Expo Chicago www.am-fe.ift.org/cms

June 8 Big Dogs Brewhouse “Brew School” www.bigdogsbrews.com/brewschool

July 19 Sin City Beer Festival www.sincitybeerfestival.com

page 8

June 9 ACF Chefs Chef Of The Year Awards Dinner www.acfchefslasvegas.org

July 21-25 ACF Chef’s National Convention www.acfchefs.org

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

Ongoing In June - Every Saturday Fresh 52 Farmers Market www.fresh52.com June 1 3rd Annual Brews & Blues Festival http://www.springspreserve.org June 7-9 World Tea Expo www.worldteaexpo.com

June 18-20 Licensing Expo 2013 http://www.licensingexpo.com June 12 Las Vegas Chamber Of Commerce Business Expo 2013 http://www.lvchamber.com June 20 Laughlin Chefs Food Fest www.laughlinchamber.com

July 9-11 World Expo www.emsworldexpo.com

July 27 Big Dog’s Summer Beer Fest www.bigdogsbrews.com July 28-August 1 SF Chefs Festival San Francisco www.sfchefsfoodwine.com To see more events, visit www.lvfnb.com/ calendar.htm Don’t See Your Event Listed Here?

Email Your F&B Events to Info@lvfnb.com.

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

page 5

JCCNV www.jccnevada.com 702-428-0555

page 5

Keep Memory Alive page 32 Event Center www.keepmemoryalive.org/eventcenter 702-263-9797 Las Vegas Dining Tours www.lvfnb.com/diningtours 702-812-0346

page 2

BJ’s Restaurant & Brewhouse page 25 www.bjsrestaurants.com 702-851-8050

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

page 29

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

Stem Locks www.stemlocks.com

page 11

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

page 21

White Soy Sauce www.whitesoysaucefood.com

page 25

page 10

Green Restaurant Association page 23 www.dinegreen.com 617-737-3344

Modern Wedding & Portrait Photography Company www. amberlightcollective . com blog /www. amberlightcollective . com/blog danettechappell@me . com 505-603-0675 www.lvfnb.com

June 2013 I The Las Vegas Food & Beverage Professional 31

awe-inspiring, by frank gehry.

The Keep Memory Alive Event Center in beautiful Symphony Park is the cornerstone of a reimagined downtown Las Vegas, where neon and cliché give way to a ribbon of steel and glass that comes to life under the desert sky. This one-of-akind Frank Gehry-designed space can be tailored to your individual event: corporate or personal, meetings or celebrations.

T h e s e a re t h e t i m e s t o re m e m b e r.

T h i s i s L a s Ve g a s , b y F r a n k G e h r y.

GRADUATION, BIRTHDAY AND RETIREMENT CELEBRATIONS CORPORATE EVENTS, MEETINGS AND RECEPTIONS AWARD PRESENTATIONS WEDDING RECEPTIONS PRODUCT LAUNCHES BAT / BAR MITZVAHS GALAS

702.263.9797 EVE NTC ENTER@KEEPM EMORYAL IVE.ORG KEEPMEMORYALIVE.ORG/EVENTCENTER 888 W. BONNEVILLE AVE. LAS VEGAS, NV 89106

KEEP MEMORY ALIVE

EVENT CENTER