June 2016 - The Las Vegas Food & Beverage Professional

FO

R

W

M

W

Issue 6 Volume 16

US $3.95

Celebrating 50 Years of Robert Mondavi Winery

OR

EP

W HOT .LV OS FN & BP STO RO RIE .C S VIS OM IT

June 2016

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

7

WELCOME TO THE JUNE 2016 ISSUE OF THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL and hoping all of our F&B Industry Professional Associates will take some well-deserved time off this coming summer. Summertime is a quiet period in respect to F&B Industry events, so we are planning to cover regional happenings right after attending WTEWorld Tea Expo here in Las Vegas June 15-17. July 29-31 Monterey, CA hosts the annual PMA (Produce Marketing Association) Foodservice Conference & Expo, and any excuse to visit Monterey and Carmel is good! August 28-30 keep your slate clean and attend the Western Restaurant & Hospitality Expo at the LA Convention Center.

CHEERS! MIKE FRYER

Cover

7

18

22

OUR JUNE COVER FEATURE IS DEDICATED TO 50 YEARS OF MONDAVI WINERY and to mark this milestone, Director of Winemaking Geneviève Janssens and the winemaking team have created limited-edition 2013 Maestro, a harmonious blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec. Janssens calls Maestro “a serious wine with a humble soul.” In addition to this new wine, a commemorative 50th anniversary label will also adorn new releases of some of the most enduring bottlings from Robert Mondavi Winery. Full story on page 16.

POWER OF LOVE GALA SHINES ANOTHER YEAR SUPPORTING KEEP MEMORY ALIVE when last month some of the biggest names in the entertainment industry celebrated the 90th birthday of the legendary Tony Bennett at Keep Memory Alive 20th annual Power of Love® gala at the MGM Grand Garden Arena in Las Vegas. The star-studded event raised funds and awareness for Cleveland Clinic Lou Ruvo Center for Brain Health and its fight against brain disease including Alzheimer’s, Huntington’s and Parkinson’s diseases; multiple sclerosis; and multiple system atrophy.

NEVADA RESTAURANT ASSOCIATION’S YEARLY FUNDRAISER EPICUREAN AFFAIR was covered by our own Editorial Director Bob Barnes, who brings his own bit of excitement to the affair. Here’s to eating and drinking to a good cause and that’s what more than 2,300 guests did at this year’s Epicurean Affair on May 26, where there was no shortage of excellent eats and drinks, with booths set up from nearly 80 of the finest establishments (both on and off the Vegas Strip) Las Vegas has to offer. The setting was sublime as well, with an absolutely beautiful evening with perfect weather with temps in the high 70s matched with the gorgeous setting of the Palazzo Pools, with four areas to meander through while enjoying world-class cuisine and a premier selection of libations.

Page 4

Page 13

Page 24

Hot Off the Grill!

Wine Talk

Human Resources Insights

Cognac Lhéraud:

How a Good (or bad) Manager

A Chat with Francois Rebel

Will Affect Others

Page 5 For the Love of the Craft Page 6 What’s Brewing

Page 14 UNLV Epicurean Society Page 16

Page 7

COVER FEATURE

Power of Love Gala

Celebrating 50 Years

Page 25 The Bottom Line Elixir G Page 26 Montecristo Cigar Bar at Caesars Palace

of Robert Mondavi Winery Page 8

Page 27

West Eats East

Page 18

Our Picks

Tofu

What’s Cooking

Take a Bite Outta the

Page 9

Page 19

Big Easy in Sin City Chef Talk Grown in Nevada Page 10 Food for Thought Zucchini Is a Summer

23 www.lvfnbpro.com

Dining Out with the Harrises Page 20 Product Spotlight

Page 28 Megan Mack’s Latenight Excursions Page 29 Product Review

Favorite Vegetable

Bob’s Beer Bits and Sips

Page 12

Page 22

Events

Brett’s Vegas View

Epicurean Affair

Ad Index

Page 30

June 2016 I The Las Vegas Food & Beverage Professional 3

The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com

HOT OFF THE GRILL!

June 2016 Mike Fryer

Sr. Editor/Publisher

Last month we were very fortunate to have as our Cover Feature Christi Brinkley introducing her new line of Proseccos called Bellissima, meaning “most beautiful” or “gorgeous” in Italian, and starting with three varieties: Sparkling Rose’, Bellissima Zero Sugar and Bellissima Brut Prosecco.

We were delighted to personally meet this supermodel who was voted one of the twentieth century’s most beautiful women and hearing her passion for the Bellissimas she has personally selected.

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

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

Juanita Fryer

Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@lvfnb.com

Juanita Aiello

Bob Barnes

Editorial Director bob@lvfnb.com

R

MO

RE

W

PH

W .LV

OT

OS

FN

BP

&

STO

RIE

RO

S

.CO

M

VIS

IT

Issue 5 Volume 16

US $3.95

A Supermodel Gets Into The Bubbly Business

The Epicurean Affair has just concluded at The Palazzo Pools with a better than ever food & beverage mix, bringing in a record number of guests, making this the most profitable charitable event conducted by the Nevada Restaurant Association to help support their nonprofit organization and help industry individuals needing assistance. The Las Vegas Food & Beverage Professional Team had a chance to catch up with one of our favorite chefs, Scott Pajak from Lagasse’s Stadium in The Palazzo.

Elaine & Scott Harris Editors at Large harris@lvfnb.com

On a recent visit to MGM’s “The Park,” we visited one of the newest restaurant/ entertainment venues in town called Sake Rok and experienced something more than just good Asian food and beverage. Sake Rok is a totally new concept featuring your waitstaff singing and dancing at intervals throughout your meal! Interesting, unique, strange, whatever. The food was great, and when we saw who was in charge of the kitchen, we knew they had the right chef: our old friend, Chef Bobby Silva, who has come from an extensive background of famous restaurants…

Adam Rains

Creative Director juanita@lvfnb.com

FO

W

Beverage Editor adam.rains@lvfnb.com

Advertising sales@lvfnb.com

Article Submissions/Suggestions articles@lvfnb.com

Calendar Submissions calendar@lvfnb.com

Website webmaster@lvfnb.com

Press Relase Submissions news@lvfnb.com

General Information info@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Journalist Aimee McAffee

Journalist & Photographer Joe Fogarty

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist Shelley Stepanek

Journalist Food for Thought Les Kincaid

Journalist UNLV Epicurean Society Matthew Cairo

Journalist Mitchell Wilburn

Photographer Justin McAffee

Journalist Good for Spooning LeAnne Notabartolo

Journalist East Eats West K. Mike Masuyama Ph.D.

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Al Mancini

Journalist Heidi Rains

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

Journalist Latenight Megan Nicolson

Journalist The Bottom Line Ben Brown

Photographer Bill Bokelmann

Photographer Joe Urcioli

SoCal Journalist Margie Mancino

Photographer Rose Powell-Carver

4 The Las Vegas Food & Beverage Professional I June 2016

www.lvfnbpro.com

By Adam Rains

For the Love of the Craft

Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery, long-time cocktailian, and the Social Media Chair for the United States Bartenders Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”

You are representing the Collectif 1806. What is it all about?

It is a collective of like-minded individuals bent on restoring bartending to an art form. Collectif was formed about two years ago and it is an entity of Rémy Cointreau. While it started in a few major cities, it has gotten much bigger than those borders. Sharing that knowledge and that passion for what truly is a craft, a time honored craft, to see it blossoming again is truly incredible.

What does the 1806 reference?

We all want to be a part of something great, something bigger than ourselves. For many bartenders, that means being a part of the ongoing cocktail renaissance. The cocktail itself has been called many things, but the iconic Savoy Cocktail Book describes it best as the “solace of friendship.” While it is this, it is also an internal component of our history as Americans. From us, the cocktail spread across the world and in that way changed the history of the world; but somewhere here, we lost our way. In part from Prohibition and in part from as Dale DeGroff describes as the “exodus of flavor.” This is where we decided that science could trump nature, man-made was best, eating and drinking out of season became sexy, and in cocktails, corn syrup and additive-laden sweet and sour were king.

Luckily, near the end of the last century, a spark emerged and the pendulum started to swing the other way. New interests in what was old and an adamance for freshness have reemerged and are becoming once again the norm.

Bartending is returning to the respected profession it was in years past and more & more barmen are actually respecting the profession. It is no longer just for those who couldn’t do anything else, it is returning to an art form.

That is where Collectif 1806 comes in. I spoke to cocktail scribe and bon vivant Kyle Ford who is one of the primary members of the cocktail collective. He filled me in on the group that not only looks to carry the torch but also wants to catch fire in the bartending world! www.lvfnbpro.com

The 1806 is referenced to the first date the word cocktail was defined.

May 13th, 1806 it was printed in an up-state New York newspaper. The week prior, they had printed a politician’s bar tab. There was a chart that showed gains and losses, and under losses was his bar tab. He didn’t end up winning the election but he had bought a bunch of people drinks the night before. Listed on the bar tab was a bunch of “cocktails,” and someone wrote in, “What’s a cocktail?” The next week the newspaper had responded, “We’re not in the habit of printing anything we can’t explain, so here’s the definition.” The first definition of cocktail was nothing more than, “Spirit of your choice, sugar water, bitters.” Which as we all know now is referred to as an Old Fashioned cocktail; that’s where it all started.

When did you start the Collectif?

We’ve been around for two years. In the first year we did a lot of building.

We hosted book-club cocktail hours, where we would showcase five of the actual books physically, feature a cocktail from each book, invite bartenders to come out, flip through the books, enjoy cocktails out of the books. This was great because it really gave an understanding on what the taste profiles were of drinks back then and why things were made the way they were, keeping in mind the techniques that were going into making them.

I understand that you are dedicated to researching and sharing cocktail history via your “Collectif Library”?

We were fortunate to inherit a very vast vintage cocktail book library dating all the way back to Jerry Thomas’ book that was printed in 1862.

Then we have books that are dated from that time all of the way through the 1970s and today. We digitized every single one of them, which is great because some of the books weren’t in great condition. We’ve at least preserved that knowledge and we uploaded all the books up to our website. It’s amazing to chronologically explore the history of the cocktail, starting with Jerry Thomas and working their way through all the different decades and eras of cocktail drinking, which I think is pretty incredible. We used that really as our big launch platform. That’s what we’re just trying to do, is slowly roll our program out and give people access to what they deserve to have. We’re all passionate about this so kind of leveling the playing field instead of just having it in the hands of a select few. These books aren’t easy to find and a lot of them can cost thousands of dollars if you do find them.

June 2016 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

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

BREWING

He welcomes your inquiries.

Email: bob@lvfnb.com

On May 16 CraftHaus Brewery received a proclamation from the city of Henderson in recognition of American Craft Beer Week. Henderson City Council Board Member Sam Bateman delivered the proclamation, which was signed by Mayor Andy Hafen, and tapped the honorary first pour of the “Biggest Small Beer Ever.” The Brewers Association, the largest national craft beer-focused trade organization, asked breweries across the nation to brew the same beer style and recipe and selected CraftHaus to represent the state of Nevada. The Biggest Small Beer Ever is an oatmeal stout with creamy mouthfeel and robust roasted malts, and was made by more than 100 breweries in all 50 states.

It was fitting that CraftHaus was honored by the City of Henderson, as Co-owners Dave and Wyndee Forrest worked to get the city to adopt a new, craft beer-friendly license for the City of Henderson in 2014, which helped launch the city with a boom of craft breweries.

Rogue Ales has distinguished itself for having its own farms and growing more than a dozen ingredients for use in its beers.

Now the Oregon-based brewery is celebrating its 7,140,289 honeybees with the release of Honey Kolsch and Marionberry Braggot, both made with honey foraged from Rogue Farms spring nectar sources including marionberry, cherry, jalapeño, cucumber, pumpkins and wildflower blossoms.

The unique flavor found in this spring’s honey harvest is highlighted in both the beer and braggot. In case you are wondering, a braggot is a hybrid of beer and mead made by blending spices, fruit or herbs with mead and beer.

Each Rogue Farms honeybee will visit up to 1,500 flowers on a typical day gathering nectar and pollinating blossoms. Bees not only pollinate Rogue’s proprietary palette of ingredients, they are also vital to maintaining the health of the food supply, as honeybees pollinate about one-third of the foods we eat.

“We wouldn’t be farmers without bees,” said Rogue Ales President Brett Joyce. “Pollinating everything from our marionberries to our pumpkins, and collecting nectar for our honey, our bees are the life force of Rogue Farms.”

Honey Kolsch and Marionberry Braggot will be available beginning in June. Honey Kolsch was awarded the 2015 Best in Show at the National Honey Board’s Honey Beer Competition and will be available in 22 oz serigraphed bottles, in 12 oz bottles and on draft. Marionberry Braggot comes in 750 ml painted bottles and on draft. For more information visit rogue.com.

What’s on Tap

Triple 7 Brewpub Brewmaster Tom Harwood

Another Opportunity to Do One Stop Shopping of Local Breweries

photo courtesy of Tom Harwood

Rogue Ales Celebrates Its Honeybees

Henderson City Council Board Member Sam Bateman delivers proclamation to CraftHaus Co-owners Dave and Wyndee Forrest.

Tom Harwood, Brewmaster at Main Street Station’s Triple 7 Brewpub, reports that his Carlsbad IPA will be on tap all summer. This 7.75% ABV, 60 IBU SoCal-style IPA is hopped with Citra and Chinook, and has a very light malt backbone to let the hoppy goodness shine. Tom also says they have recently begun their Infusions Series of one-off reserve kegs. This program takes existing beers and enhances them with various additions. Previous releases included Grapefruit Carlsbad, High Roller Gold w/coffee beans, “Juan Solo” Mango Habanero Royal Red (named after assistant Juan Chavarria), Creamsicle and Mango Hef. The kegs only last a few days at most so they’re constantly concocting something different. Future releases will include Grapefruit Saison and Black Chip Porter w/coffee. Finally, in June look for his Brewmaster Special: Saison du Trip—light and dry, hopped with Citra and Wakatu; and Trip Hop Imperial Rye IPA.

6 The Las Vegas Food & Beverage Professional I June 2016

If you missed the Locals Only Beer Festival last month you have another chance to taste brews from nearly every brewery in Southern Nevada. The Nevada Craft Brewers Association (NCBA) is hosting The Brews N ‘Ques Festival on June 4 from 6-10 p.m. in downtown Henderson at the Henderson Events Plaza at 200 S Water Street. The cost is $40 for unlimited pours which will include special release beers from both Northern and Southern Nevada breweries and a special collaboration beer brewed by the local members of the NCBA. In addition, there will be several local BBQ vendors, vegan pizza options from Mama Napoli Pizza, two cornhole tournaments featuring prizes for the top teams and a DJ playing a great mix of music. For more info or to purchase tickets visit BrewsNQues.com.

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

photo courtesy CraftHaus Brewing

CraftHaus Honored with Proclamation from City of Henderson

Stars Celebrate Tony Bennett’s 90th Birthday at Keep Memory Alive’s 20th Annual Power of Love® Gala Event Honored Entertainment Icon and Raised Funds and Awareness for Cleveland Clinic Lou Ruvo Center for Brain Health

photo by Denise Truscello/Getty Images

evening, Sparks teamed up with pianist Dan Orlando to perform a medley of hits including “The Best Is Yet To Come,” “Alright OK You Win” and “It Don’t Mean A Thing.” Rucker treated guests to hit single “Sunny Side Of The Street,” before Hancock took the stage to perform “Chameleon” and “Cantaloupe Island.” Tyler joined the elite ensemble to perform “Smile” with jazz trumpeter Chris Botti and Aerosmith classic “I Don’t Want To Miss A Thing.” The man of the evening, Bennett, performed numerous hits including “Watch What Happens” and “How Do You Keep The Music Playing.” To close the show, the entire cast sang Bennett “Happy Birthday” and presented him with a celebratory cake. In addition to musical icons, celebrity supporters who also attended the event included Quincy Jones, Brad Garrett, Steve Schirripa and Chaz Palminteri.

Honoree Tony Bennett performs onstage at Keep Memory Alive’s 20th Annual Power Of Love Gala.

On May 21, some of the biggest names in the entertainment industry celebrated the 90th birthday of the legendary Tony Bennett at Keep Memory Alive’s 20th annual Power of Love® gala at the MGM Grand Garden Arena in Las Vegas. The star-studded event raised funds and awareness for Cleveland Clinic Lou Ruvo Center for Brain Health and its fight against brain disease including Alzheimer’s, Huntington’s and Parkinson’s diseases, multiple sclerosis and multiple system atrophy.

Continuing its 20-year history, the Power of Love gala showcased a dinner prepared by superstar chefs Mario Carbone, Nobu Matsuhisa and Wolfgang Puck, who has participated in every gala since its inception. In addition to enjoying the finest cuisine, wine and spirits, guests bid on oneof-a-kind experiences during a live and silent auction. Items auctioned include a seven-day Italian vacation in Florence and Venice with worldfamous tenor Andrea Bocelli as a tour guide, an original piece titled “The GOOD LIFE” from artist Peter Tunney and a personal culinary tour of Jean-Georges Vongerichten’s eight New York City restaurants.

Co-Founder and Vice-Chairman of Keep Memory Alive Camille Ruvo and Co-Founder and Chairman of Keep Memory Alive Larry Ruvo.

Actor James Corden performs onstage at Keep Memory Alive’s 20th Annual Power Of Love Gala.

photo by David Becker/Getty Images

photos by Denise Truscello/Getty Images

Highlights from the night included a performance by honoree Tony Bennett and heartfelt tributes by Andra Day, Darius Rucker, Herbie Hancock, James Corden, Jordin Sparks, Steven Tyler and more. Day kicked off the show with her rendition of “Steppin’ Out With My Baby,” while Corden performed his version of “Don’t Get Around Much More.” Later in the

Tony Bennett is also a gifted visual artist with three of his paintings in the permanent collection of the Smithsonian Institution. To acknowledge this aspect of Bennett’s artistry, a variety of world-renowned painters, sculptors and other artists joined to celebrate and were recognized during a special presentation narrated by Academy Award, Golden Globe and Emmy nominee Minnie Driver, which was accompanied by an original score from former Wings guitarist Laurence Juber. Artists honored included: President and Founder of Cultural Counsel Adam Abdalla; Golden Lion Award-winning artist Marina Abramović; American artist and glass sculptor Dale Chihuly; President and CEO of Chihuly Studio and Chihuly Workshop Leslie Jackson Chihuly; American pop and conceptualism artist Jonathan Horowitz; Governor’s Award-winning artist and sculptor Jeff Koons; American post-conceptual artist Rob Pruitt; legendary New York artist Peter Tunney; and curator, creative director; screen writer Petter Skavlan; and writer Neville Wakefield.

Co-Founder and Chairman of Keep Memory Alive Larry Ruvo, honoree Tony Bennett, recording artist Steven Tyler, and artist Jeff Koons attend Keep Memory Alive’s 20th Annual Power Of Love Gala.

For more information about Cleveland Clinic’s fight against brain disease, visit clevelandclinic.org/brainhealth. www.lvfnbpro.com

June 2016 I The Las Vegas Food & Beverage Professional 7

By K. Mike Masuyama Ph.D.

West Eats East Tofu

Mike Masuyama is a bi-cultural science-technologybusiness consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles.

“Ask Doctor Sake” was his last series in this journal.

Tofu, a white, soft soy food. It is a curd of soy milk like cheese from animal milk. Protein in soy milk coagulates to form a curd by Nigari (sea salt residue after crystallization) or mineral salts like magnesium, while cheese does so by rennet (enzymes in a calf stomach) or acid. They look alike but differ in nutritional values or uses due to the origins, plant or animal. Tofu was never heard of even among food science professionals until the early 1970s except for the Zen macrobiotics followers who converted to vegetarians in the late 60s. Today tofu can be a new potential food or ingredient benefiting taste, health and business if one knows more about its cooking info or recipes.

According to culinary-food history records, tofu was innovated in Huainan, Anhui Province, China, between the 9th and 10th century. Tofu has been a major protein source in omnivorous, rice eating regions all over Asia. You will see tofu at Chinese and Japanese food stores here in our market. Generally speaking Chinese tofu is more firm, which is good for cooking with. The Japanese ones, on the other hand, are soft, good for eating fresh or cooking less, though the one from Okinawa is firm, closer to the Chinese. We buy tofu in plastic, square containers, which are often placed in an open, cold case in a deli or Asian food section. In addition to fresh ones, tofu has dozens of allied products. China has developed a large wheel-style (like a cheese wheel for cutting to sell), noodle tofu (dried), knotted one (dried), book-shaped semi-dried square one and fermented one (sufu, smells awful but tastes splendid). Many of them are cooked in the Chinese style of “oil and fire” cooking. The Japanese have a couple of unique ones: naturally freeze-dried Koya tofu or brick-like block Rokujo tofu, hardened by salting-drying, and shaved to flakes for use like aged/ smoked bonito flakes (limited supply, though). Both in China and Japan, a sliced fresh tofu is deep-fried to make Agedashi tofu, which can be used to put many things inside. When sushi rice is put inside, it becomes Inari sushi. The latest innovation is tofu-Konnyaku mannan noodle, which is a good diet item for sukiyaki or noodle salads. I spotted a health conscious, heavy-structured person buying it at a Vons store.

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, fusion and natural foods

www.whitesoysaucefood.com 8 The Las Vegas Food & Beverage Professional I June 2016

Tofu can be eaten simply by pouring soy sauce probably with a little bit of ground ginger or aged/smoked bonito flakes, cold or warm. It has been the most convenient, nutritious dish for eating cooked rice on the Japanese tables for many centuries. Here in our market, you encounter tofu in a small diced shape, in miso soup, which may be the only one chance to eat tofu. Most urban supermarkets carry it but many individuals do not buy it because they have no idea of how to eat it, except for Asians. Many chefs do not use it because of having little idea of how to present it. Remember tofu or soy protein was mixed in ground beef to reduce fat contents and also price some time ago, though it soon evaporated into air. If you are not old enough to remember it, I remind you of a fact that tofu is a good ingredient to replace animal fats without changing much of the taste or texture and can be a new, healthy, exotic item to diversify your cooking or eating. Tofu can be used for new attractive appetizers, particularly when the nutrition values are often recommended to be posted at restaurants.

The appetizers or side dishes of tofu rather than major entree dishes, I recommend. From a classic cooking book of A Hundred, Unique Tofu Recipes published in 1782, includes recipes that are highly recommended to try for today’s market. The first one: a BBQ tofu skewed by green fresh bamboo sticks, brushed with soy sauce, miso-sake sauce and sea urchin Uni sauce, which is easy to simulate. Tofu should be kept pressed to remove excess water in preparation. The second one: Tofu mashed by a food processor is mixed with egg white, Kuzu or corn starch, Surimi fish paste, sticky yam or even mashed Edamame, and then steamed or boiled into shapes. Another interesting tofu recipe is cheese-style miso tofu. A water drained tofu by pressing overnight is pickled in miso paste. It looks like cheese, and has texture like cheese with miso flavor. Good with sake or beer. Most of you creative chefs would envision such culinary processes. You can play more with tofu for something creative, not only for new taste but also business.

Last April at a traditional tofu restaurant near Nanzenji Temple in Kyoto, Japan, I bumped into four nice looking ladies from Boston while I enjoyed an all-tofu course dinner, of course, with sake. They appeared to have also enjoyed the special tofu dishes. One thing about tofu: it is so light that it does not stay long or heavy in the stomach. Stop by at a fast food restaurant on the way back to fill your empty stomach, is a frequent joke after tofu dishes. Whether those ladies did or did not, I had no way to know. To me a good midnight snack gave a peaceful sleep that night. www.lvfnbpro.com

By Chef Allen Asch Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu

Chef Talk Grown in Nevada

For further information about homegrown products, producers & growers a great resource can be found online at nevadagrown.com I recently toured a new hydroponic farm right here in Las Vegas and it made me think about all of the products grown or raised in Nevada. We all should be familiar with Gilcrease Orchards in the north part of the city. They have been here since 1920 when there was no development in the area. Since then there is now a high school next door and thousands of residents living within walking distance of the farm. At one point they raised crops on 200 acres of land, but today they are down to 60 acres.

They differ from other farms in the state because they focus their product on the consumer, not the commercial industry.

While California and Arizona have a cornucopia of farms producing about 80% of the produce consumed in the United States, Nevada does produce a large variety of products used within the state and exported throughout the country. In Fallon, Nevada there is a company that raises egg-laying chickens. They are all cage-free and semi free-ranging, meaning they are out most of the time but do get food supplements from humans. Northern Nevada also is the home to honey farms. If you remember a previous column written about Utah and the honey industry, the climate in Northern Nevada matches an ideal climate to raise bees for honey. There are six bee farms based out of the Reno/Carson City area that produce honey that is eaten locally as well as exported.

Northern Nevada is also home to many heads of cattle. Nevada ranks 3rd in the country in the acreage size of cattle ranches. We do not have a lot of them but they are very big at 3,500 acres on average. The bulk of the cattle are raised for meat, but we also produce a lot of milking cows.

Northern Nevada has more dairies, but Southern Nevada has the larger dairies. The state also raises a large number of sheep in the north, a result of the immigration of Basque people from Northern Spain. The Basque people came to Nevada in the mid 1800s for the gold rush, but found the climate similar to Northern Spain where they raised sheep. They decided to raise them in their new home state. In the past 20 years, Nevada has become a major raiser of bison, a species that was over hunted and listed as endangered before they made a comeback. Bison farming is a very popular business since those days. www.lvfnbpro.com

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

Another big crop grown in Nevada for in-state use and for export is alfalfa. One company exports to much of Asia and to South America.

Alfalfa hay is feed for small animals such as rabbits and guinea pigs. The state also produces pumpkins at multiple locations both in the north and the south. Most are not for commercial uses, as documented in a previous article about Illinois and their hold on the commercial pumpkin industry.

Herb farms have been popular for many years due to the ease of growing them and the quick timeline of growing and re-growing herbs. One of our most renowned industries the state has is in winemaking, starting from grape growing and harvesting. In the south we have Pahrump Wineries but the north also has wine growing capabilities and wineries producing good wines. My surprise home-grown product while researching this article is “Sweet Iowa Corn” grown in Fallon, Nevada.

The state also grows and sells garlic. As I have previously written, Gilroy, California grows most of the commercially grown garlic in the country, but Nevada produces premium garlic as well. Northern Nevada also produces high quality onions. We have mushroom farms in the north, and herb farms spread throughout the state. Heirloom tomatoes are another strong crop grown in Nevada. Seasonally Nevada produces a lot of berries including raspberries and blackberries. In Southern Nevada there is a pistachio nut farm.

The number one row-grown crop in Nevada is the potato. Russets grow best in the state’s environment, but other types are grown as well. Nevada ranks 17th in the nation in the amount of potatoes grown. Almost all Nevada potatoes are grown in Humboldt County. An acre of potato farm can produce close to 50,000 pounds of potato.

Pahrump is an agricultural city that is within driving distance of Las Vegas supporting many hotels and restaurants with locally grown produce.

877-456-RIDE(7433)

www.designateddriversinc.com

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

JUST $39

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

Call to sign up

Use promo code XX2376MG June 2016 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT Zucchini Is a Summer Favorite Vegetable

By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour 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

Zucchini Stuffed with Spinach

Very widely available from June to September, the zucchini is related to the cucumber and gherkins, believe it or not. This summer vegetable has a tender flesh, soft edible skin and tastes delicious in salads too. Zucchini vary in color and size, the smaller ones found to have more flavor and are slightly sweeter, but all are excellent baked, fried or even eaten raw or even use in a breakfast frittata.

When buying, pick ones with a bright, glossy appearance and stay away from any that are soft and blemished. This favorite vegetable has a very high water content and is extremely low in calories and fat. Keeps the pounds off but gives you lots of flavor.

Actually there is no need to peel, wash and trim the ends before baking, frying, steaming or simply eating raw, but here is a favorite recipe to try.

5 large yellow squash, halved lengthwise 2 tablespoons olive oil 3/4 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons sweet butter 1/2 cup onion, diced 1 cup chicken flavored stuffing mix 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1/2 cup sour cream 1 cup shredded sharp cheddar Preheat oven to 400 degrees F. Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F. In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, cheddar and squash pulp.

Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells.

Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

Yield: 10 servings

Zucchini Fritters with Corn 2 medium zucchini, coarsely shredded kosher salt 1 tablespoon unsalted butter 1/2 small onion, finely chopped 1 clove garlic, finely chopped

2 ears corn, kernels cut off 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1/4 teaspoon baking soda freshly ground pepper

3/4 cup buttermilk 1 large egg canola oil, for frying

Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, and then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.

Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature.

Yield: 6-8 servings

10 The Las Vegas Food & Beverage Professional I June 2016

www.lvfnbpro.com

Brett’s

Jackie Brett Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. She is also an instructor covering Special Events at CSN- College of Southern Nevada.

Email: jackiebrett@cox.net

Front Line News

Station Casinos is acquiring the Palms Casino Resort this year for $312.5 million.

Las Vegas-based Boyd Gaming is buying two Cannery Casino Resorts for $230 million and Aliante in North Las Vegas for $380 million bringing Boyd’s holdings to 12 properties in Southern Nevada.

Owners of the D Las Vegas, Golden Gate and Downtown Las Vegas Events Center purchased the land currently occupied by three Granite Gaming Group properties adjacent to their newly owned Las Vegas Club.

Lucky Dragon Hotel & Casino will create an authentic Asian cultural and gaming experience with a 204-room boutique hotel and spa this year next to high-rise Allure featuring signage in Chinese first, the city’s only indoor/outdoor high-end tea garden and lounge, and a collection of authentic Pan-Asian restaurants.

The LINQ is offering 12 bunk bed rooms with hip technology and chic décor.

The 11th Annual World Series of Beer Pong will be held for the first time at the Westgate July 6-10 with contestants competing for more than $65,000 in prize money. America’s first Mah Jongg World Championship will follow July 22-24.

Hard Rock Hotel revealed its newest nightlife concept Breathe Pool Ultra Lounge open Friday-Saturday with Strip views.

Intrigue nightclub at Wynn was unveiled in the remodeled 10-year old Tryst nightclub space with a new glass enclosed patio.

Hakkasan Group’s new 24,000-square-foot Jewel Nightclub opened at Aria.

The Stratosphere’s completely-renovated and renamed Elation Pool is open on the eighth floor.

XS Nightclub at Wynn celebrated the return of its Sunday NightSwim.

LOVE IT LOUD Rock & Roll Wedding Chapel at the KISS By Monster Mini Golf inside the Rio will open soon.

The National Hockey League Awards will return to Las Vegas and be held for the first time at the Hard Rock Hotel June 22 at The Joint.

The ninth annual Grand Poker Series is running through July 3 at the Golden Nugget with more than 90 poker tournaments.

PT’s Entertainment Group opened the 15th PT’s Gold at 1540 West Sunset Road in Henderson.

Internationally renowned Swiss artist Ugo Rondinone’s Seven Magic Mountains largescale site-specific public art installation is on view for two years about 10 miles south of Las Vegas.

Dining Explorations

Celebrity Chef Robert Irvine, host of Food Network’s Restaurant: Impossible, will open his first signature restaurant on the Strip at the Tropicana.

Marking first West Coast projects, The Cosmopolitan and Azumi Group are partnering to open contemporary Japanese restaurant ZUMA this year and David Chang and Christina Tosi will also open Momofuku and Milk Bar. Wynn’s newest dining concept SW Veranda is an outdoor terrace above SW Steakhouse with views of Wynn’s signature water feature, Lake of Dreams.

Giordano’s World Famous Stuffed Deep Dish Pizza from Chicago will open its first Las Vegas restaurant this fall at the Grand Bazaar Shops above Starbucks at Bally’s offering lunch, dinner and carry out.

Burger Lounge, an eco-conscious burger chain from Southern California, opened its first Las Vegas location at ARIA. Southern California’s legendary 75-yearold diner brand – Du-Par’s Restaurant and Bakery – opened at the Suncoast.

Aliante debuted a stylish new summer outdoor café, The Patio at MRKT open MondayFriday from 11 a.m. to 3 p.m.

12 The Las Vegas Food & Beverage Professional I June 2016

Pizza Lotto Slices & Slots opened at the El Cortez.

Sambalatte, the Las Vegas-based coffee bar and lounge experience will open its new location at the $30 million SPEEDVEGAS motorsports complex this summer.

Part of the Miracle Mile Shops’ Harmon Avenue redevelopment will include two new dining outlets: Hot N Juicy Crawfish this fall and Nacho Daddy late this summer.

Thursday, June 16, Alizé at the Top of the Palms will present the city’s first tea pairing multicourse dinner hosted by Barbara Fairchild, former editor-in-chief for Bon Appétit.

Grape Street Café, Wine Bar & Cellar in Downtown Summerlin has a new happy hour program featuring seven wines, appetizers, and well drinks for $7.

GIADA in The Cromwell has broadened its weekend brunch to include Fridays with an a la carte or $45 tasting menu.

Spotlighting Entertainment

Based on the film, Channing Tatum will bring Magic Mike Live Las Vegas to the Hard Rock next spring in an all-new re-imagination male revue.

Andrea Bocelli will start his seven U.S. concert date tour at the MGM Grand Garden Arena Saturday, Dec. 3 with guest artists Katharine McPhee and soprano Ana Maria Martinez.

Zowie Bowie has a new weekly Downtown Grand residency at Citrus on the Grand Pool Deck every Friday at 10 p.m.

The topless revue X Burlesque celebrated 14 seductive years at Bally’s with new added costumes and dance numbers.

Steele is a new male revue at the Tommy Wind Theater on the Strip.

Grammy-nominated rock band Cage the Elephant will stop at The Joint at Hard Rock Saturday, June 25 with special guests Portugal.

The Man and Twin Peaks.

Due to the resort’s $154 million convention center expansion, Cirque du Soleil’s Zarkana closed at Aria. www.lvfnbpro.com

Wine Talk with Alice Swift

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

She is happy to take suggestions for article topics or inquiries.

1964 Cognac Lhéraud Petite Champagne

1955 Baron Gaston Legrand Bas-Armagnac

not even in the beverage industry at his time of hire nor was he a consumer of cognacs, but was still hired at Cognac Lhéraud under the condition that he learn German, so Rebel went to a language-immersion school and rapidly became fluent in German. The average tenure of the ~50 employees is approximately 10 years, with around six employees having been there over 25 years.

After tasting through a series of their Cognacs and Armagnacs, I must say I am thoroughly impressed. Below is a list of the brandies I sampled: From Cognac Lhéraud: Cognac V.S. AOC Petite Champagne Cognac V.S.O.P. AOC Petite Champagne 1974 Cognac Grande Champagne 1964 Cognac Petite Champagne From Baron Gaston Legrand 1986 Bas-Armagnac 1976 Bas-Armagnac 1955 Bas-Armagnac Vieil

I definitely had my favorites of the limited selection I tasted. Of course, it was a treat to be able to taste through so many of Cognac Lhéraud’s portfolio, but I especially liked the 1955 Bas-Armagnac Vieil, which had a very elegant nose, with an aromatic vanilla and orange essence. I also favored the 1974 Petite Champagne, which had a toasty, nutty, oak flavor profile, with notes of vanilla and orange peel, with a slightly spicy but smooth finish.

It is clear that the Lhéraud family is dedicated to their craft and strive for perfection. To them, “Passion is more than a word… it is total dedication.” It was a pleasure talking with Rebel, as he showed obvious passion for his work with Cognac Lhéraud, and treats the Lhéraud family as his own.

Now that Cognac Lhéraud is available for order and/or purchase in Las Vegas, be sure to contact Wilson Daniels, a family-owned marketing/sales company with a premium portfolio of wines and spirits, and one of my favorite distributors! For more information on Cognac Lhéraud, go to: www.wilsondaniels.com/our-portfolio/cognaclheraud Until next month, Cheers~!

GIADA’s Assorted Cheese and Salami Platter

GIADA’s Risotto

www.lvfnbpro.com

GIADA’s Spaghetti

Photos by Alice Swift

On March 3, 2016, I experienced two “firsts” in Las Vegas. I had the fortune to interview Mr. Francois Rebel, export manager for Cognac Lhéraud, and we enjoyed a wonderful dinner at GIADA restaurant (also a first time for me) in The Cromwell hotel. We enjoyed a very nice meal while Rebel shared a little about himself and the history of the Cognac Lhéraud. The company has 50 employees, and sells almost 1 million bottles of Cognac a year. Major export countries are China, Russia, Japan, Korea, and has only more recently started to venture into the United States (as of 2014). In addition to California, New York, Dallas, etc., the producer is now branching into Las Vegas.

Cognac in itself is very unique. Similar to other beverages like Champagne or Port, Cognac can only be called “Cognac” if, and only if, the brandy is produced in the Cognac region of France, within the strict regulations of the governing body. Brandy is sometimes called eau de vie, or “water of life,” and is made by fermenting fruit into wine, and then double distilled. Depending on the producer and the style, the resulting brandy may or may not be oaked. Armagnacs do follow a similar process, except that they are typically distilled only once in a traditional Armagnac pot (no double distillation).

At Cognac Lhéraud, the grape varietals used in their cognacs are Ugni Blanc, Folle Blanche, and Colombard, while their Armagnacs are primarily composed of Ugni Blanc. The brandies are aged in French oak barrels, some for many decades.

Their Cognac producing region is located about 70 miles north of the Bordeaux region, where the Grande Champagne and Petite Champagne regions are located. Their Armagnac producing region is about 100 miles south of Bordeaux, in the Bas-Armagnac region. Rebel was proud to state that they do not blend their Cognacs or Armagnacs produced, which is what makes them superior. In addition, no caramel or sugar is added, so the end product is its most natural form.

The family-owned business must take good care of its people, as Rebel himself has been with the company for 30 years, since 1978! Rebel was

Photos courtesy Cognac Lhéraud

Cognac Lhéraud: A Chat with Francois Rebel

June 2016 I The Las Vegas Food & Beverage Professional 13

UNLV Epicurean Society

By Matthew Cairo

As the last month of school closes, the UNLV Epicurean Club members enjoyed one last outing and saw off a few graduating club members.

We started off the evening with a visit to Rick Moonen’s RM Seafood and RX Boiler Room, where we quickly met up with Jessica Grimaldo, the Catering and Marketing Manager of the establishment. The group then met with Chef Noe Alcala and Robyn Mauthe, the Director of Marketing at Slice of Vegas. We met in their private room where they treated us to meatballs, calamari and bruschetta. While we ate, Chef Noe shared the history of Slice of Vegas as well as Hussong’s Cantina, describing his influences upon each concept, and the knowledge he took away from these experiences.

Next we took a quick tour through the kitchen which, as noted by Chef Noe, was not built by someone who works in a kitchen. He explained the importance of being able to work with what you have and evolve around what you cannot change. As we walked through the kitchen and past the dish pit, Chef remarked as to the importance of the dishwasher staff. He pointed out that a person working as dishwasher, although the lowest position in the back of the house and with the lowest prerequisites, needs to work with skill and decorum. Only then could they move up into other positions within the business.

As we finalized the tour and we walked through the event spaces for Slice of Vegas,

employment opportunities came up, which was greeted with interest by fellow members and myself. So, perhaps in the fall you might see some of the Epicurean staff shadowing staff at the Slice of Vegas.

Soon after we rushed off to a showing of Blue Man Group; the show was fantastic but my, were many of us hungry after. So, we headed to Hussong’s upon Chef’s suggestion.

The decor was something of a mix between a piñata shop, cantina and taco truck. We talked, sang with the mariachi band and had taco after taco. It was a great ending to a great evening. And I’m sad I won’t have the pleasure eating with them for a few months.

As we said goodbye to the school year we also said goodbye to a number of our Club members as they graduated. Our graduating group included our Club President Megan Punzi and Eddie Griffin. Ms. Punzi was our President of the club this past semester and is a recent graduate of the UNLV Hospitality Management Program. She also recently received the Hospitality Hero award from the LVCVA here in Las Vegas. She has a true passion for our industry, specifically in the food and beverage department. Prior to UNLV she graduated from the Culinary Institute of America in 2012. Over the last twelve years she worked in the food and beverage industry and has never stopped loving it. Her past career consisted of mostly quick service restaurants and a love for French cuisine/pastry. She is currently seeking opportunities on the Las

14 The Las Vegas Food & Beverage Professional I June 2016

Eddie Griffin, 2016 UNLV Hospitality Management Program graduate and Give Kids the World foundation volunteer

photo by Taylor Made Photography

UNLV Epicurean Club President Megan Punzi, recipient of the Hospitality Hero award from the LVCVA and 2016 UNLV Hospitality Management Program graduate

photo courtesy Megan Punzi

Matthew Cairo, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students, where he is on the leadership staff. Originally from San Diego, he moved to Las Vegas to feed his desire to learn all that he can about restaurants, food, and the tourist industry.

Vegas Strip as her career continues to grow.

There are some prospects in the works; however, she is still looking for a management position. Whomever she ends up working with will experience her gifts of leadership and energy she brought to the Epicurean Club.

Mr. Griffin graduated from UNLV in 2016 also in Hospitality Management with a concentration in Meetings and Events. He also received a second Associate of Arts degree from CSN in General Studies. He started while volunteering with the Give Kids the World foundation every week. Later, he started his own personal concierge service called Diamond Gift Club providing services including travel, reservations, personal lifestyle options and event planning services.

Most recently he worked for MGM Resorts International while achieving these degrees.

He plans to continue in his career in the Meetings and Events field in the coming years.

Congratulations to Megan and Eddie upon their graduation. We wish them all the best!

Over the next few months this article will be taking on a different role. As the Epicurean Club takes a hiatus for the summer, and many members are going off across the world for internships and jobs, we will provide “In the Field Spotlights.” We’ll be visiting a new member over the next few months as they give us a taste of their employment. I’ll be back writing the full articles in September. Until then, enjoy your summer, and savor the food you eat. www.lvfnbpro.com

Celebrating 50 Years

of Robert Mondavi Winery When Robert Mondavi opened the doors of Robert Mondavi Winery in 1966, he was driven by a belief that he could make world-class wines from the vineyards of Napa Valley. Today, the winery celebrates its 50th anniversary as one of the most iconic institutions in American food and wine.

To mark this milestone, Director of Winemaking Geneviève Janssens and the winemaking team have created limited-edition 2013 Maestro, a harmonious blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Malbec.

Janssens calls Maestro “a serious wine with a humble soul.”

In addition to this new wine, a commemorative 50th anniversary label will also adorn new releases of some of the most enduring bottlings from Robert Mondavi Winery: the 2015 Napa Valley Fumé Blanc, 2014 Napa Valley Cabernet Sauvignon, and the winery’s hallmark 2013 Cabernet Sauvignon Reserve sourced from their renowned To Kalon Vineyard.

“This is just the beginning.”

—Robert Mondavi

ROBERT MONDAVI WINERY 2013 NAPA VALLEY MAESTRO

Merlot leads this easy-to-enjoy wine. It’s smooth and rich with black fruit and mocha aromas and fresh, mouthfilling cherry flavors.

ROBERT MONDAVI WINERY 2015 NAPA VALLEY FUMÉ BLANC

Crafted from Sauvignon Blanc with a touch of Sémillon, this wine offers zesty citrus aromas with fragrant peach and pineapple, followed by mouthwatering lemon-lime blossom flavors and tantalizing minerality.

ROBERT MONDAVI WINERY 2014 NAPA VALLEY CABERNET SAUVIGNON

Rich, silky, and balanced, this wine offers deep aromas and flavors of blackberries, dark plums, and dried herbs.

ROBERT MONDAVI WINERY 2013 CABERNET SAUVIGNON RESERVE

The nose is very fragrant with beautiful toasted notes from barrel aging. The flavors are bold and deep with black fruit. It’s rounded and silky, with a lengthy finish—everything Robert Mondavi liked in his Cabernet Sauvignon.

16 The Las Vegas Food & Beverage Professional I June 2016

www.lvfnbpro.com

A history of quality Robert Mondavi’s parents immigrated to Minnesota from central Italy.

After visiting Lodi, California, Robert’s father chose to move the family there because the climate, the landscape, and the way of life all reminded him of the Italian countryside.

In 1943, Robert took charge of the family wine business, and in 1966, he established his namesake winery in nearby Oakville, California, at the heart of Napa Valley. For the home of his winery, he chose 12 acres of To Kalon Vineyard, one of the finest for growing Cabernet Sauvignon in the world. He chose To Kalon because “It has ideal soils, sunlight, and rain. It has a magical nature.” And it’s from this first-growth vineyard that Robert Mondavi began his quest to bring world-class Napa Valley wines to the world. The vineyard has since grown to encompass 450 uniquely complex and resilient acres that provide a perfect foundation for fine-quality grapes to thrive, from season to season, under a broad range of growing conditions that allow the winemaking team to produce wines with elegant, concentrated flavors and fine tannins.

The winery was designed by renowned architect Cliff May to be not just a functional facility, but one of beauty that would welcome visitors (something unheard of at the time) to enjoy great wine, gourmet food, and the arts. Guests are greeted by a sculpture of St. Francis created by artist Beniamino Bufano, whose work is featured throughout the winery as part of the permanent collection. The winery hosts events throughout the year, like the popular annual summer concert series which has featured performances from artists including Ella Fitzgerald, k. d. lang, and Colbie

Caillat. Blues Traveler, Ingrid Michaelson, and O.A.R. will be among the performers appearing this summer.

In 2000, under the direction of Robert Mondavi, the winery opened the To Kalon Cellar, a state-of-the-art production and barrel-aging facility. The cellar was created to be a complement in both beauty and quality to the Cabernet Sauvignon grapes grown in To Kalon Vineyard. It is home to 56 French oak fermenters, one for each block of Cabernet Sauvignon in the vineyard. Only the finest fruit, at the peak of sugar and acid, is taken to the To Kalon Cellar.

In 2016, fifty years after his winery’s founding, Robert Mondavi’s legacy of leadership, passion, and generosity continues to inspire the winemaking team to reach ever higher. Recently added to the team, and working closely with Geneviève Janssens, are Joe Harden and Megan Schofield.

A graduate of the University of California at Davis’s oenology program, Joe played professional minor-league basketball before returning to his first love, wine. Says Joe, “I have to pinch myself frequently to make sure this isn’t a dream.” Megan, a native of Canada’s Niagara wine region, has worked in Napa Valley and Sonoma County throughout her career. Says Megan, “I have everything I could ever hope for as a winemaker at this celebrated Napa estate, and I’m excited for what lies ahead.”

These Robert Mondavi Winery wines, including limited-edition Maestro, feature special 50th anniversary packaging.

Maestro is available now. Fumé Blanc, Cabernet Sauvignon, and Cabernet Sauvignon Reserve will release in August. www.lvfnbpro.com

June 2016 I The Las Vegas Food & Beverage Professional 17

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

What’s Cooking Simon Hospitality Group Culinary Director John Courtney recently treated me to a tasting of his new menu at Carson Kitchen. The downtown Las Vegas restaurant has made a point of sourcing the freshest possible ingredients and using farm-totable products from local and regional farmers, which is one of the reasons the menu changes three to four times a year.

Items new to the menu that I sampled were Cheesesteak Pierogi, which uses a housemade cheese whiz that is made from a saffron white wine reduction; Blackened Catfish Sandwich with spring pea glaze, ginger remoulade and sustainable catfish; Asparagus & Burrata, a very unique salad comprised of charred white and green asparagus, fresh burrata and snap peas; Shrimp Dunderi, my favorite of the tasting, designed like gnocchi but with clove and lemon ricotta instead of potatoes; and Pesto Margherita Flatbread with ricotta, tomato filet and a basil pesto made with no nuts. Not new to the menu, but two items I can’t visit Carson Kitchen without enjoying, are the Bacon Jam—a true gem of a dish with baked brie and a bit of heat derived from jalapeño; and no matter how full I am, I have to have the Glazed Donut Bread Pudding made with three rum caramel glaze and vanilla crème anglaise.

Chef Courtney is a very talented classically trained chef who is well known in the local food and beverage industry, and made a name for himself with positions at acclaimed restaurants including DB Brasserie, RM Seafood, Marche Bacchus, Pinot Brasserie and Yardbird.

Chef’s commitment to using the finest ingredients is evident from his relationships with farmers. The chicken he uses comes solely

Carson Kitchen 124 S. 6th St. 702-473-9523 carsonkitchen.com

Photos by Christopher Summers

Carson Kitchen Continues to Shine

He welcomes your inquiries.

Email: bob@lvfnb.com

from Crystal Lake Farms in Decatur, Arkansas and Chef told me of his visit to the farm where he encountered excellent conditions and free range chickens untouched by antibiotics or growth promoting additives.

Chef now oversees the Simon Hospitality Group, which will soon also include the new Standard and Pour, opening in August on South Eastern in the old Firefly location.

Hard Rock Café Highlights Burgers from Around the World Hard Rock Café on the Vegas Strip is worth a visit for its outstanding view of the Strip from its second story perch and collection of music memorabilia, with the walls filled with guitars of famous rockers, performers’ outfits, photos and platinum records. Another reason to visit is its World Burger Tour, a collection of burgers representing cities from around the world.

Photos courtesy Hard Rock Café

In May the line-up included Java Lava Burger (Seattle)—with an espresso rub, cheddar, jalapeno lave sauce, java onion and topped with a deep fried jalapeno; Jamaican Jerk Burger (Montego Bay)—mango cream cheese, jerk mayo and banana peppers; Tandoori Chicken Burger (Mumbai) for East Indian flavors with mint mayo, Monterey jack cheese and crisp cucumber planks; and English Breakfast Burger combining sliced ham, grilled Portobello, breakfast sausage and topped with a fried egg.

In June another round is in store for the World Tour, with the ATOMIC! Burger (Las Vegas)—topped with Atomic beer-battered peppers, pepper jack cheese, caramelized onions, sautéed mushrooms, garlic chipotle ketchup and chipotle mayo; Tango Salsa Burger (Buenos Aires) —topped with andouille sausage, Monterey Jack cheese, chips de batata, fried egg, salsa criolla and garlic aioli; Greek Burger (Athens)—topped with arugula, feta cheese and a tomato slice; and Aloha Burger (Honolulu)— topped with SPAM, Monterey Jack cheese, grilled pineapple ring with sweet soy glaze, guacamole and pico de gallo.

All of the World Tour burgers come with fries and a special dipping sauce to complement the burger, are priced at $1 more than the Legendary Burger and are available at both the Strip and Hard Rock Hotel locations.

If you’re lucky, you’ll have the pleasure of being served by Alejandro, an Argentinian native who has a passion for making sure your dining experience is the best it can be.

What’s New with Chefery Last September I informed our readers of Chefery—a unique new business that delivers chef-prepared meals to your doorstep at takeout pizza prices.

I’m happy to report that Chefery is thriving and has expanded. In addition to dinner, they are now also offering office lunch and deliveries are four days a week (Tue.-Fri.) to all parts of the Vegas Valley. Co-founder Brian Skenandore is offering one free meal with purchase of a second meal (value of $15) to our readers who try Chefery for the first time. Go to www.cheferylasvegas.com and use promo code LVFNB at checkout to get the deal; and to read my complete article, go to http://www.lvfnb.com/index.php/pages/article/chefery-0915.

18 The Las Vegas Food & Beverage Professional I June 2016

www.lvfnbpro.com

By Elaine & Scott Harris Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City.

Dining Out with the Harrises

photos by Scott Harris

Cuisinist@Gmail.com • www.Cuisineist.com www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com Twitter: VinoLasVegas • Instagram : Cuisineist

Guy Savoy Brioche at Caesars Palace Brings Michelin Expertise for Take Away Dining Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. Enjoy a world class taste of this classic pastry at the renowned Caesars Palace Resort created by Michelin Star Chef Guy Savoy. His newest venue of excellence, Brioche, is a quick-service space, similar to his brioche concept in Paris, Goût de Brioche.

Headed up by Restaurant Guy Savoy’s executive pastry chef, Sebastien Polycarpe, you can’t go wrong. Stop in and take away some Brioche either sweet or savory. Enjoy almond and candied fruit, exotic, Nutella, peanut butter and jelly and cinnamon.

Try a savory option of onion confit, prosciutto and cheese or bacon, cheese and jalapeno. Order the Brionini sandwich featuring vegetarian, prosciutto, tomato and cheese, and chicken pesto all made with the signature flaky brioche bun. Sample Coperaco Coffee Co. house blended hot coffee, cappuccino, latte, café au lait and more. You can even take away a split of Champagne to complete this very upscale Brioche experience.

Alder and Birch Is a Stunning New Addition to the Orleans Hotel and Casino Good bye to Canal Street and hello to the new and very improved Alder and Birch. With $30 million worth of renovations that are underway, we were pleasantly pleased to see that the Orleans is now enticing locals and tourists alike

www.lvfnbpro.com

to come back and experience dining that is on par with some of the best hotels on the Strip.

Traditional steaks and seafood are the menu’s focus with a flair and finesse that will be enjoyed by all. Either prime or house dryaged steaks are offered, but opting for the Wagyu Coulette Sirloin, a house dry-aged steak, cooked to a perfect medium rare and drizzled with Madagascar peppercorn sauce, is the way to proceed. Each steak has myriad of accoutrements and sauces to choose from including Maytag Bleu Cheese and Sautéed Bone Marrow in the list of offerings. If seafood is to your liking, the oven-roasted Sea Bass with herb-crusted lemon spinach puree is lauded as one of the signature dishes, and it is indeed a delight in every bite. The Orleans is jazzing up this restaurant vibe with a favorable and fashionable combination that will have the patrons coming back for seconds.

Bottiglia Cucina & Enoteca Restaurant Raises the Gastronomic Bar at Green Valley Ranch Green Valley Ranch Resort and Spa has yet one more reason to enjoy its world class amenities.

Brand new to the dining options is Bottiglia Cucina & Enoteca Restaurant. Opening night Bottiglia was a buzz with excitement as they served their first eager and curious guests. The bright décor with floral patterns reminds us of South Beach. In fact, we almost expected to see the beach from their outdoor patio.

The best way to start is a specialty cocktail from award winning Mixologist, Celeste Peterson.

For the oenophiles, there is a bountiful wine list featuring a nice mix of old and new world

delights. Gastronomically, Chef Brian Massie has created a menu that is reflective of Italian traditions. Begin your Italian debut with classic Gnocchi. Halibut with fresh vegetables is an excellent way to continue on your culinary journey. Fresh Lobster with pasta cooked to perfection is a personal favorite. Save room for a plethora of sweet delights, including the Tiramisu in a mason jar. When at Green Valley Ranch don’t pass up this new exciting new venue.

Sake Rok Opens with Great Fanfare Located in The Park between the Monte Carlo Hotel and New York New York, Sake Rok is rocking out the competition in the sake and sushi world with a new sleek 13,000-squarefoot dining space. This is not a venue to relax with a pair of chopsticks and a veggie roll, but a place to be entertained as you dine and drink into the wee hours of the morning.

Sushi Rok has taken dining to an elevated level by intertwining entertainment with some of the best sushi crafted by Chef Bobby Silva, of SushiSamba lineage. Inspired by Japan’s pop culture and fashion scene, Entrepreneur Albert Mack, grandson of Jerome Mack of Thomas and Mack, have blended all aspects together in one of the most hip and anticipated venues to open up along the avenue leading to the new T-Mobile Arena. The 1,300-square-foot Sakuka Terrace at The Park is THE place to enjoy your sake, as you spend the night singing, dining and discovering the world of Japan’s entertainment alcove in Las Vegas.

June 2016 I The Las Vegas Food & Beverage Professional 19

PRODUCT SPOTLIGHT | A PAN-ASIAN INFUSION With Major’s NEW aromatic range of bases take a sensorial journey to the orient and beyond in seconds.

For fresh, quick and tasty recipe inspiration, look no further than the Major Pan-Asian range. Clean authentic flavors combine to transform your dish into a stunning broth infused with all the fragrances and aromas of Asia. From exotic coconut to lemongrass, coriander, chilli, ginger and blends of spices, Major Pan-Asian comes in three mouthwatering flavors: Beef, Chicken and Vegetable and is so easy to use.

Create fun and delicious dishes in seconds. Major Pan-Asian bases mix instantly into boiling water and can be used as a traditional stock or as a seasoning. Pour over noodles and vegetables or simply brush onto your protein to give an exotic twist to your recipes. Free from any artificial additives or preservatives and Gluten free, Major Pan-Asian gives you a clean label which delivers on flavor every time. Be inspired and taste the orient!

Bob’s Beer Bits and Sips

By Bob Barnes Nothing Sweet About this Lindemans Lindemans Cuvée René Oude Kriek Lambic Ale Everyone knows Lindemans for their soda pop-like sweet Frambois, Kriek and Peche, which are loaded with added sugar, but few realize that this is a lambic brewery that makes plenty of sour beers. Case in point is its Cuvée René Oude Kriek Lambic Ale, which is intensely sour, with no sugar added, and made even more tart by the addition of whole sour cherries (including the pits) and the natural airborne yeast as well as aging for at least six months in old huge 10,000-liter (200+ gallons) oak barrels called foudres. In addition, it is tempered by blending aged lambic with young lambic.

Although this beer has been brewed by the Belgian brewery since 1961, it is being imported to the US for the first time, and was released in February, 2016. This beer packs plenty of pucker for traditional lambic lovers and those just venturing into the world of unsweetened lambics.

Spicing It Up with Rye Red Hook Summerhook Rye is an ingredient that has been popping up in several beers in recent years, and for good reason; rye has its own distinct flavor and adds a crisp, slightly spicy flavor but also enhances the overall complexity of a beer’s flavor.

Red Hook, one of America’s first craft breweries, established in Seattle 1981, first introduced its Sun Rye in 2003, but now has come out with a hoppier version, Summerhook. This sessionable 4.7% ABV golden rye ale has a high rye malt bill and is brewed with Northwest hops giving it a subtle hop profile. Of note is Redhook’s new, refreshed packaging, which harkens back to the modern classic designs that celebrate Redhook’s heritage and its original look and feel.

20 The Las Vegas Food & Beverage Professional I June 2016

A Beer Worth Waiting For AleSmith Private Stock Ale We all know about aging a fine wine, but what about beer? San Diego-based AleSmith Brewing Company’s new Vintage Series is an annual quartet of seasonally released beers that are high gravity beers perfectly suited for cellaring. The series kicked off with Private Stock Ale, an 11% ABV imperial English-style brew that can be aged for up to 20 years and is quite rich and malt-forward, showcasing soft notes of currants and dried fruit balanced with a subtle bitterness. Originally created by AleSmith CEO and Brewmaster Peter Zien during his days as a homebrewer, the Private Stock Ale was first professionally produced in 2005 under the moniker AleSmith Olde Ale. It remained a favorite among the company’s brew crew and fans and was brewed every five years, but now due to popular demand is being released yearly, which will allow you to stock up on each year’s vintage and track its progress as it ages via vertical tastings (wherein one samples multiple vintages spanning several consecutive years to taste, smell, compare and contrast each of them while gaining a better understanding and appreciation of how the beer ages over time).

Zien said, “Cellaring is the brewing industry’s next frontier and we want to help our fans to successfully enjoy the metamorphic journey some of our finest beers take when matured for extended periods of time.”

Private Stock Ale is the 2016 Vintage Series’ spring offering, and will be followed by Decadence Anniversary Ale this summer, AleSmith Wee Heavy in autumn and AleSmith Grand Cru in winter.

Barrel-aged Sour Goodness Half Moon Bay Brewing Company Ocho Barril Magic Beer Genie Belgian Dark Strong Two segments of the craft beer market that have taken off are barrel aged and sour beers. Half Moon Bay Brewing is catering to both, as the California brewery located in the city it’s named for has launched its Ocho Barril series of sour barrel-aged beers created by Brewmaster James Costa, with each batch producing 420 gallons filling eight oak barrels.

First up is Magic Beer Genie, a 10.7% ABV Belgian-style Dark Strong Ale aged for at least 12 months with a custom blend of Saccharomyces, Brettanomyces, Lactobacillus and Pediococcus added to the barrels during secondary fermentation, which work together to create its sour bite with a mélange of bright acidity and funky barnyard finish.

www.lvfnbpro.com

Epicurean Affair Remains One of the Premier Culinary Events Las Vegas Has to Offer and Provides Scholarships for the City’s Brightest Rising Culinary Stars

By Bob Barnes Photos by Audrey Dempsey - Infiinty Photo “That feeling—making people happy while they eat a meal I prepared—always overtakes me with pride and joy. I could never get enough of that feeling.”—Alyssa Akala, 2015 Recipient of the Robert E. Rich Academic Scholarship “In the kitchen is where I found my passion and place. I could express myself and create meals to satisfy the soul. Now, I want to help other learning disabled students find their voice and passion as well.”—Josiah Sanders, 2015 Recipient of the Sweeney Family Scholarship “I want to be able to walk into a future workplace and bring a positive change.”— Tarell Mills, 2015 Recipient of the Al Schuman & Ecolab Academic Scholarship “The level of passion and commitment that chefs put into this industry assured me that I belong in this profession.”—MacDaniel Dimla, 2014 Recipient of the Coca-Cola and Burger King McLamore Foundation Scholarships “I’m a step closer to achieving my goal and attending my dream college because of this scholarship. Thank you so much!”—Ji Sun Ham, 2014 Recipient of the Golden Corral and Burger King McLamore Foundation Scholarships The statements above are just a small sampling of the students that have been helped by scholarships provided by the Nevada Restaurant Association (NvRA) and its partners, along with many more that have benefited from the nationwide ProStart program, a national high school culinary skill and restaurant management program.

Even more young culinary rising stars will be provided aid thanks to the Epicurean Affair, the annual fundraising soiree that occurs each year at The Palazzo. NvRA president and CEO Katherine Jacobi said, “We are thrilled to present this event, which for 33 years has provided Las Vegas the opportunity to help fund the educational dreams of high school students interested in culinary careers. It is an amazing occasion to enjoy many of the great restaurants that have made Las Vegas a culinary destination.”

Here’s to eating and drinking to a good cause and that’s what more than 2,300 guests did at this year’s Epicurean Affair on May 26, where there was no shortage of excellent eats and drinks, with booths set up from nearly 80 of the finest establishments (both on and off the Vegas Strip) Las Vegas has to offer. The setting was sublime as well, with an absolutely beautiful evening with perfect weather with temps in the high 70s matched with the gorgeous setting of the Palazzo Pools, with four areas to meander through while enjoying world-class cuisine and a premier selection of libations.

Participants included AquaKnox, B&B Ristorante, B&B Burger & Beer, Carlo’s Bakery, Carnevino Italian Steakhouse, db Brasserie, Delmonico Steakhouse, Hong Kong Café, Lagasse’s Stadium, Lavo Italian Restaurant, Morels French Steakhouse & Bistro, OTTO Enoteca Pizzeria, Public House, SUSHISAMBA, Table 10 and Tao Asian Bistro to name a few.

While by no means a scientific survey, I asked my entourage of four to select offerings that

had the wow factor. The results were: Halibut Ceviche from Triple George Grill, Ahi with Rock Shrimp and Bacon Risotto from Phil’s Italian Steakhouse (Treasure Island), Ravioli Ai Porcini in Champagne Truffle Cream Sauce from Il Mulino (Caesars Palace), 2013 Piattelli Vineyards Malbec Grand Reserve from Argentina, Smoked BBQ Chicken Wings from Virgil’s (opening at The LINQ), Lychee with Lime Chile from Z India Catering, Tres Leche Chocolate with Strawberry Garnish from Firefly, Epic Brewing Big Bad Baptist Imperial Stout served by Public House (The Venetian), Cavatelli “Cacio e Pepe” with Smoked Pancetta and Marjoram from Lavo (The Palazzo) and Kiwi Watermelon Lemonade from Hash House.

This small sampling doesn’t do justice to the myriad of stellar bites and sips we enjoyed and our only regret was getting too full to indulge further. If you missed attending this year’s Epicurean Affair, do yourself a favor and make sure that never happens again.

ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com

22 The Las Vegas Food & Beverage Professional I June 2016

www.lvfnbpro.com

www.lvfnbpro.com

June 2016 I The Las Vegas Food & Beverage Professional 23

By Linda Westcott-Bernstein

Human Resources Insights

Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books.

Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com

You can only be as good at managing others as the effort or importance that you place upon it. What do I mean? Well, how much do you really care about the success of those you manage? Do you set a good or the right example? Does your staff want to come to you because you’ll listen, you won’t judge, and have their best interest in mind? It is no surprise that bad management can have a devastating effect on employee morale, the guest service experience, and ultimately on the success of your business.

How a Good (or bad) Manager Will Affect Others

I’ve worked for some real “special” individuals in the course of my career; so let me give you a couple examples. I had a boss in Florida, a lady who was intimidated by my friendly, outgoing nature, where I’d made more friends and professional connections in 6 weeks than she did in her entire 6-year career at this company. She would purposefully sabotage me by giving poor directions, refusing to meet with/instruct me, and would change her mind on instructions she’d given me in order to try to make me look bad.

Another guy in New Mexico, said that I was joining a “family” and that we’d all be good buddies, I just didn’t realize that it was the Manson family. He was just like a sniper and at management meetings, he’d be lying in wait to ambush his next victim as he set them up for embarrassment and humiliation. He would ridicule his victim for their opinion on a topic (one that he just asked for…) in front of others to ensure complete and utter destruction of their confidence and self esteem. He was every human resources director’s nightmare and likely a very unhappy, arrogant, and selfish person.

These lessons from “bad” managers taught me most importantly–I never want to be like him/ her! I figure in life that we all have our lessons to learn and that we grow as a person from bad managers like this guy. Sometimes I wonder how I managed to keep my good nature and positive outlook, through it all, and most importantly, to

always remember to treat others with the respect they deserve. This matter of respect has become my founding value in my work and my life.

Good managers are so because they exhibit the following types of sound psychological behaviors. First, they never had to compromise their ethics and honesty in any decision they make. Secondly, they never forget where they came from–meaning they have no need for arrogance based upon position, salary or title.

Third, they recognize that not all individuals are alike and that each person needs slightly different input, support and feedback to find their niche in their career and work. And, lastly, they lead by example, by always exemplifying behaviors and actions which are respectful, and know that those actions speak louder than their words.

how that work gets done. Additionally, they have found that sound communication, good listening skills and respecting the opinion of others go a long way towards teaching, growing and build strong, confident employees, teams and organizations.

My advice is just this: Always remember that you are dealing with individuals, people with feelings and fears. Choosing to be a good manager rather than a bad one, is not only the right thing to do but will come back to you ten-fold in the satisfaction you will see in their eyes and the pride that you will feel when your employees are a success and thankful for your support all along the way.

Good managers are just that, because it is not about them but about the people, the work, and

HR Question of the month: Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.

24 The Las Vegas Food & Beverage Professional I June 2016

www.lvfnbpro.com

By Ben Brown

The Bottom Line Elixir G

Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.

Elixir G founder Bill Tocantins has traveled the world in search of ingredients to craft the perfect ‘liquid ginger.’ Since stumbling onto the idea for fresh ginger syrup nearly 10 years ago, Tocantins has become a thriving entrepreneur, expanding Elixir G’s outreach to save restaurants millions in ingredient costs and give consumers the opportunity to make their very own ginger beer at home.

Tocantins took the time to discuss Elixir G’s development, as well as the peaks and valleys that come with launching a new product in the F&B world.

How did you come up with the idea for Elixir G? Some people I knew had an Indian restaurant and moved to a location with a liquor license.

When I took over the bar program, they had this ginger [syrup] and I decided to make a margarita out of it. It was a big success. I had people getting up out of their seats to ask me “how did you make this?”

I knew that people were flocking to this stuff. I asked [the restaurant owners] if they wanted to bottle it, and they said no. They responded that ‘we’re in the restaurant business, and that’s not what we do.’ I saw the opportunity and decided to pursue it.

What went into the product development process?

There was an enormous amount of trial and error. I explored gingers from across the world.

After some time I found that far and away the best ginger source is Hawaii…It’s amazing, I looked at nine competitors and only three of them are using fresh ginger.

Originally, Elixir G was called Gingerita. I took on a partner who had a marketing background.

We went to three designers and gave them the description of what we were doing. After 15–20 different ideas, one designer eventually came up with Elixir G and that’s what stuck. www.lvfnbpro.com

We started our first version of Elixir G in 2007.

My partner was on board until 2011. Since then I’ve been CEO as well as a Chief Bottle Washing Officer [laughs].

Who drinks Elixir G? Women, age 21–39. Women are the changemakers. Men will find what they want to drink and stick with it for 20 years. Women are always looking to try something new and see what’s out there. Women have always responded positively to our product...based on the length of time they spend with us, either on the phone when they’re ordering or at one of our booths during a fundraiser or expo.

How are you building Elixir G’s customer base, and what have been some of your biggest challenges so far?

Our first target is to go to the restaurants rather than the retail stores. It’s one step easier. When we educate the restaurant, they can use it right away. The stores are tougher. First you have to convince the store to buy, then you have to convince the public how to use it.

Our biggest success recently has been Longhorn Steakhouse. We started in Yard House, where they used it for their Moscow Mule and saw so much success that they expanded to three cocktails. Then [Yard House] got bought

by Darden Restaurants. Once we were in Darden’s system, we jumped to Longhorn’s

450 restaurants. They started cooking with it, making a ginger-flavored steak. They’ve had so much success with it in their drink program that they’re also offering three variations of Moscow Mules.

We started to look into Amazon to retail directly to consumers. With a new product it’s very expensive to get off the ground. With some retailers, they will require a free case for every store to offset the risk for their selling the product. We’re looking to target those regional stores who will make room for the smaller labels like ours.

The hardest piece of the puzzle is the distributor. Distributors usually won’t take a new product until it has a demand of more than 200 cases a month. That said, since we’re a nonalcoholic product we’re lucky that we have two choices: liquor and food distributors.

What are the next steps for Elixir G? We’re pursuing restaurant chains right now as hard as we can. For a restaurant chain that has 1,000 locations, we can save them $1.2 million a year. Eventually…we’ll target various areas for retail and come out with a plan to saturate the media and inform the public. We’re also open to a liquor brand partnership several years from now.

June 2016 I The Las Vegas Food & Beverage Professional 25

Courtyard and the Vault) and nine TV screens.

The ventilation system is state-of-the-art and the various rooms are furnished with leather couches, comfortable chairs, tables and Montecristo ashtrays, making an environment that is perfect for a pleasant cigar smoking experience.

I had the pleasure of attending the grand opening of Montecristo Cigar Bar at Caesars Palace. Located in the space of the former Hyakumi Japanese Restaurant across from Cleopatra’s Barge, the new venue is equipped with a 400-square-foot humidor, a 100-seat bar with gaming, three rooms (the Library, the

The grand opening offered several excellent options available to guests attending this first class event. Cigars we sampled were the Montecristo Platinum Series and Montecristo Pigs Tail. To keep us fortified during the event we were treated to passed appetizers of Lobster Fritters, Caviar, Asparagus Wrap, Barbeque Pate and Cherry Tomato with cheese; as well as assorted Italian cold cuts, Kobe Beef Burgers and various cheeses, breads and nuts. To sate our thirst, the tap handles poured quality craft beers including Dogfish Head 90 Minute IPA, Chimay Premiere, Stella Artois, Peroni, Innis & Gunn Oak Aged, Lagunitas IPA and Blanche de Bruxelles. Creative cocktails and first class wine being served included Mrs. Collins (Wild Turkey 101 bourbon, Marie Brizard Apry liqueur, homemade vanilla sour, whiskey barrelaged bitters and shandy soda), Tom’s Whiskey Sour (Knob Creek whiskey, fresh lemon sour and egg white), Liquid Silk Martini (Absolute Elyx vodka, Dolin vermouth and blue cheese-stuffed

26 The Las Vegas Food & Beverage Professional I June 2016

olives); and Sonoma-Cutrer Chardonnay and Sonoma-Cutrer Pinot Noir.

If the grand opening is any indication, this new venue is sure to be one where you can enjoy great cigars, food and drink in relaxed elegance and class.

photos by Scott Harris

Montecristo Cigar Bar at Caesars Palace Hosts a Grand Opening Filled with Elegance and Class

By Joe Urcioli

www.lvfnbpro.com

By Aimee McAffee

Our Picks Take a Bite Outta the Big Easy in Sin City

Aimee McAffee is a serious foodie who appreciates the finer things in life. Her background in public relations, communication and marketing give her a unique insight on food, venues and presentation. When she’s not adventuring at the latest culinary hot spot, she’s spending quality time with her husband and two children.

The longer versions of these articles may be viewed at my blog, Bites and Insights, at www.bitesblog.com.

The Oyster Bar at Palace Station The legendary Oyster Bar is a complete sensory experience, starting with waiting in line to be seated...we smell the delicious aromas of savory seafood, cream, Cajun spices and Creole delectables. Once seated, everything’s cookedto-order right in front of us—we get to see, smell and touch. The ultimate is to taste...and the best of the best is the world-famous Palace Pan Roast.

The wonderfully developed flavors are real standouts, rampant with shrimp, crab, andouille sausage, zesty spices, brandy and creamy tomato.

The attentive and knowledgeable waitstaff suggested the Kim Crawford Sauvignon Blanc, with strong grapefruit and other citrus notes as well as stonefruit flavors, complex and in exceptional harmony with the smoky-piquant Cajun spices. Though it’s always a long line to get your spot at the counter, it’s worth it to visit this unexpected gem—you might even meet some cool people while you wait!

2411 W Sahara Ave 702-367-2411 palacestation.sclv.com/Dining/The-Oyster-Bar

Ready to get dirty? Strap on a bib, plastic gloves and prepare to indulge in a big double plastic bag of delicious sauces mixed with www.lvfnbpro.com

photo by Justin McAffee

Big Al’s Oyster Bar

photo by Justin McAffee

4810 Spring Mountain Rd. Ste C-D, 702-891-8889 www.hotnjuicycrawfish.com

All I gotta say is try the beer-battered soft shell crab po’ boy...soft, fresh French roll with pickle chips, tomato and creole mayonnaise, accompanied by a truly remarkable fruity coleslaw, filled with golden raisins, carrots, pineapple, green & red apple with shredded cabbage and tangy mayo. The fresh fruity sweet and sour flavors offset the salty crunchiness of the po’boy perfectly. For drinks, I’d recommend the Zombified with dark and light rums, creme de Noyeux, orange liqueur and lime juice. For a more coconut-melon-flavored, rum-based fruitiness, the Blue Water does the trick. If you’re in the area, check out some solid Cajun food and New Orleans-inspired drinks at Big Al’s.

4500 W Tropicana Ave 702-365-7111 www.orleanscasino.com/dine/big-als-oyster-bar

Lola’s

photo by Justin McAffee

Hot ‘n’ Juicy Crawfish

impressive varieties of seafood. I chose the hot ‘n’ juicy spice mix and the crawfish to honor the restaurant’s namesake. Be warned on the spice index—I went with the medium which was good for me, but I like things a little hot. If you’re not a fan of heat, I’d go with the mild or Baby Spice.

Our server gave us the official crawfish-eating tutorial to help us along our journey—it was a fun, flavorful and interactive meal. I recommend the raspberry-based Purple Haze Abita beer, a Louisiana brand, to accompany as the sweetness offsets the Cajun spices nicely. We finished with the deep fried brownie bites—totally evil but so worth it. I felt I earned it with all the work extracting the crawfish meat. This is a great place to take anyone looking for a unique and interactive seafood experience!

photo courtesy Rhythm Kitchen

photo by Justin McAffee

This journey into some of the best Cajun joints in Las Vegas is neither for the faint of heart nor those on a low-sodium diet. Be prepared to add some spice to your life as we travel to New Orleans...

All the tastes of the Bayou, try Lola’s secret recipe melt-in-your-mouth pan-bronzed and Cajun-seasoned catfish accompanied with creamy, cheesy Gouda grits with a slightly spicy andouille sausage and mushroom ragout.

It’s as good as it sounds. The shrimp Creole is also fabulous with hearty chunks of peppers and plump gulf shrimp in a Creole tomato stew with rice to balance the incredible heat—lots of cayenne with the smokiness of paprika. The blue lump crab cake is nicely crisp outside with generous crab and spices topped with a lovely lemon aioli adding to the salty sweetness of the crab. On a pleasant evening with a lovely breeze, sit on the patio and enjoy the evening gazing at the colorful lights of Downtown Las Vegas.

241 W Charleston Blvd, 702-227-5652 and 1220 N Town Center Dr 702-871-5652 www.lolaslasvegas.com

Rhythm Kitchen Half-off drinks in the lounge during their Happy Hour from 4-6:30 p.m.! Try their Hurricane and Mai Tai, both filled with rum and tropical fruit juices that transport you to paradise. For a noshworthy appetizer, try the alligator tail, served blackened and southern fried. To sate your sweet tooth, their bananas foster includes a whole show involving liquid blue flames and caramelalcohol-banana-vanilla ice cream goodness.

I highly recommend you experience the fire show at least once in your life—it’s worth the adventure and it tastes amazing.

6435 South Decatur Blvd.

702-767-8438 www.rhythmkitchenlv.com

June 2016 I The Las Vegas Food & Beverage Professional 27

By Megan Nicolson Megan Nicolson was raised in Las Vegas, where she has resided for the past 21 years, and has been involved in the nightlife industry for 10 years. She attended UNR and graduated with a BS of Animal Science and Pre Vet Med.

Megan Mack’s

photos by Megan Nicolson

Latenight Excursions

Mixology bars are becoming more and more prevalent in the Las Vegas nightlife scene. They are sprinkled from the far corners of downtown spreading far up into the hills of Summerlin.

People are willing to shell out a few extra bucks for a well-balanced cocktail, a comfortable setting and a highly versed bartender who understands the components he or she is working with. I actually prefer a lounge or bar over most nightclubs here because I know I’m most likely going to get an amazing cocktail and an atmosphere I can enjoy comfortably. So to fuse all of this together, Clique Bar and Lounge came up with the idea to hold a competition for local bartenders called Masters of Mixology.

They invited bartenders from all corners of the city to engage in a four-week competition starting on April 20. The concept was easy and very similar to an episode of Chopped, just on a cocktail level. Four contestants would get a box of different ingredients and they only had a few

minutes to create a range of drinks on the fly, and in front of a panel of judges and a very crowded lounge of loud intoxicated onlookers. Each week, the judges would pick a winner and after all four events, the four finalists would bring their skills to the cart again in order to win the Grand Prize, a trip to the legendary and highly anticipated bartender event of the year, Tales of the Cocktail, religiously held in New Orleans.

The final round was held on May 18 with Isaiah Thornton, Lilli Santiago, Daniel Fast and Julian Liwanag as the grand finale competitors.

The room filled up quickly with localites, all cheering on their favorite contender. The baskets for the ingredients were filled with everything including different herbs, juices, bitters, cordials and spirits. All bartenders had the same setup and tools to work with and it was their job to create the best cocktails imaginable in a matter of a few minutes. As soon as the baskets opened, the music blasted and the energy mounted. Not

a person in the room wasn’t fully engaged and enthralled in the creative process of these pros.

A few minutes passed and time was up. Each bartender made a few drinks dressed with their own garnishes in hopes of impressing the judges.

After a close round and some deliberation, they announced Lilli Santiago as the Master of Mixology. The crowd went wild and burst into celebration. The event went off without a hitch and was nice to see local industry supporting this craft. Clique will be having many more and diverse events in the future. Congrats to Lilli and I hope she gets to experience everything Tales has to offer.

Clique Bar and Lounge

The Cosmopolitan of Las Vegas Cliquelv.com

4310 W Tompkins Ave Las Vegas, NV 89103

702-645-0049

www.jayssharpening.com • customerservice@jayssharpening.com

Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow.

Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule.

Jay’s Sharpening Service

Cutting Board Resurfacing & Replacements

Arville St

Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.

W Harmon Ave

Steak & Table Knife Re-Serration / Sharpening

W Tropicana Ave

28 The Las Vegas Food & Beverage Professional I June 2016

www.lvfnbpro.com

Product Review

By Bob Barnes Murray’s Cheese Shop at Smith’s

Kikori Rice Whiskey

New York transplants and the rest of us have reason to rejoice. Murray’s Cheese (one of New York’s oldest cheese shops, established in 1940 in Greenwich Village), makers of worldrenowned charcuterie and cheese products, is now available at 270+ locations in the Kroger family of grocery stores, which includes all of the Smith’s Food and Drug throughout Nevada. I had the pleasure to sample the Calabrese Salami (made from heritage pork infused with Sangiovese wine and a spicy cayenne and paprika kick), Genoa Salami (made from heritage breed pork, seasoned with white pepper and fresh garlic), Cavemaster Reserve Greensward (stinky cheese at its best, big and bacony, with a luscious, silky texture) and St. Mark’s Bloomy Rind (inspired by the French classic, Saint Marcellin, creamy and rich). And complementing the bold flavors, some sweetness in the form of Blueberries Preserves with fresh lemon juice and Heirloom Apple Butter made from tart apples simmered in cider and brandy and seasoned with cinnamon and allspice. These and many more options are available at all Murray’s Cheese shops located within all Smith’s grocery stores throughout Nevada.

Several whiskeys hailing from Japan have impressed me with excellent and refined quality. Now I’ve found another, Kikori Whiskey, but unique to this one is that it is distilled completely from rice. Distilled in Kumamoto on the island of Kyushu in southern Japan, using local rice and pristine water from the surrounding mountains and rainforests that is filtered through the porous volcanic earth of Kyushu Island, after being distilled Kikori is aged in American oak, Limousin French oak and sherry barrels for three to eight years. The final product is a blend of the different ages.

Ann Soh Woods founded Kikori Whiskey and her initial intention was to create a whiskey that would work across many types of cocktails. Like sake, Kikori uses premium rice and has some similar notes. It’s lighter on the palate and lacks the heavy, smoky peatiness of many other whiskeys. I found it to be easy drinking and one that would work well as a starter whiskey for its comparative mildness, as well as an excellent ingredient for myriad of cocktails as it was originally intended. Another plus, is since it’s made from rice it is gluten free and no artificial color is added, allowing Kikori to have a lighter hue.

Kikori is currently available in Arizona, California, Hawaii and Nevada and is taking Las Vegas by storm. Distributed locally by Southern Wine and Spirits of Nevada, it retails at an accessible price point of $45-50 and currently several accounts include Itsy Bitsy Ramen, Herbs and Rye, Oak and Ivy, Todd English P.U.B., Koi, Nobu, Velveteen Rabbit and restaurants at The Venetian, Mandarin Oriental, MGM Grand, Orleans, Palms and Westgate Las Vegas.

For more information about Kikori, contact info@kikoriwhiskey.com, visit www. kikoriwhiskey.com or follow Kikori Whiskey on social media: @KikoriWhiskey on Instagram, Twitter and Facebook.

COME GET A TASTE OF WHAT’S

Cooking in Our Kitchens!

Try before you buy! We offer the latest in Commercial Foodservice Equipment.

EFFICIENT - save energy and time controls ensure consistent results

We carefully select all our demonstration equipment to be:

PRECISE - accurate temperature controls ensure consistent results

ENERGY-SAVING - ENERGY STAR® rated where possible THE LATEST - technology available on the market

www.swgas.com/foodservice

✆ www.lvfnbpro.com

For more information, call Lorri Davidson at 702-876-7368, or email Lorri.Davidson@swgas.com.

June 2016 I The Las Vegas Food & Beverage Professional 29

EVENTS

AD INDEX

We have several major food & beverage events coming up in the next few months and we just wanted to bring you an update so if planning to attend you can start booking now.

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

June 4 the Nevada Craft Brewers Association (NCBA) is hosting The Brews N ‘Ques Festival at the Henderson Events Plaza, and will be an opportunity to sample beers from several of Southern Nevada’s breweries.

BrewsNQues.com The Las Vegas Restaurant Week will return June 6-17. As in the past, more than 100 of the city’s finest restaurants will offer prix fixe menus, with a portion of each meal donated to Three Square, Southern Nevada’s only food bank. helpoutdineoutlv.org June 13-17 the World Tea Expo at the Las Vegas Convention Center will bring everything from the world of tea, with previews of new products and newly launched innovations. www.worldteaexpo.com June 21-23 the Licensing Expo convenes at the Mandalay Bay Convention Center and will be a meeting place for the global license industry, connecting the world’s most influential entertainment, character, fashion, art and corporate brand owners and agents with consumer goods manufacturers, licensees and retailers. www.licensingexpo.com June 26 the ACF Chefs of Las Vegas Chef of the Year Awards Dinner will take place at the South Point Hotel and Casino, honoring outstanding members with a gala celebration. www.acfchefslasvegas.org

page 15

Audrey Dempsey Infinity Photo page 26 www.infinity-photo.com 702-837-1128 Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715

page 22

JCCNV www.jccnevada.com 702-428-0555

page 28

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

page 21

Robert Mondavi Winery robertmondaviwinery.com

page 32

Bivi Vodka www.bivivodka.com 631-464-4050

page 2

Southwest Gas www.swgas.com/foodservice

page 29

Designated Drivers www.designateddriversinc.com 877-456-7433

page 9

The Spice Outlet www.thespiceoutlet.com 702-534-7883

page 15

FORKS: A Quest for page 30 Culture, Cuisine, and Connection www.forksthebook.com

Uncle Steve’s www.unclestevesny.com 718-605-0416

page 11

White Soy Sauce www.whitesoysaucefood.com

page 8

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

page 28

Allan Karl’s best-selling book FORKS: A Quest for Culture, Cuisine, and Connection has been a #1 best-seller in three Amazon categories.

FORKS brings the world to your table: An around-the-world adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes.

Why would someone sell nearly everything he owns, pull roots, and travel for three years--alone--on a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce.

Allan looked at these forks in the road of his life as an opportunity to both follow a life-long dream and pursue his passions. He hopped on his motorcycle and traveled around the world--alone. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journey--to share the truths he’d uncovered and the lessons learned during his adventure around the world.

Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection.

Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others.

The second edition of FORKS is widely available at Amazon, Barnes & Noble and Indie Bookstores everywhere. Autographed and personalized signed copies are available on the FORKS website www.forksthebook.com.

30 The Las Vegas Food & Beverage Professional I June 2016

www.lvfnbpro.com

FO

W

R

W

Issue 5 Volume 16

US $3.95

A Supermodel Gets Into The Bubbly Business

M

O

W RE PH .S OC OTO AL S & FN STO BP RIE RO S V .C ISIT OM

SOME WINES ARE WORTH CELEBRATING Celebrate Robert Mondavi Winery’s 50 th Anniversary of uncompromising excellence and generous inspiration.

Please enjoy our wines responsibly. © 2016 Robert Mondavi Winery, Oakville, CA

Enjoy our limited edition anniversary release of 2013 Maestro.

“This is just the beginning.”

Learn more at RobertMondaviWinery.com