June 2017 - The Las Vegas Food & Beverage Professional

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Issue 6 Volume 17

US $3.95

Americana

Come for the View, Stay for the Cuisine

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W PHO .LV TO FN S & BP STO RO RIE .C S VI S O M IT

June 2017

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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WE WELCOME YOU BACK TO THE JUNE, 2017 ISSUE OF The LAS VEGAS FOOD & BEVERAGE PROFESSIONAL, as the summer gets closer and enjoying the outdoors starts later in the evening or is being brought inside. Outside, properties’ pool parties are going strong and wild, top DJ’s are on hand, liquor is flowing and less material is being used in swimwear! Who would have ever thought this would become such a major moneymaker for the casino resorts.

Cover 18

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OUR JUNE COVER FEATURE IS DEDICATED TO ONE OF THE NEWEST RESTAURANT IN LAS VEGAS “OFF THE STRIP” and on a lake in Desert Shores in northwest Las Vegas. Owned and operated by Chef Stephen Blandino, fine dining has found its place with this previous Charlie Palmer chef of 18 years. Read on as Bob and his guest visit the new Americana and have a dining experience you will surely want to try!

ON PAGE 18 JOHN ROCKWELL INFORMS US IN A TWO-PART SERIES ON BLUE CHEESE: “CALL IT THE BLUES,” or should we call it, “Everything you wanted to know about blue cheese but were afraid to ask.” We love how John gets down to the very basics of the product description and how it’s made, since most of don’t know.

ON PAGE 20 SHELLEY REVIEWS HER “BEST OF THE BEST” INCLUDING THE ANNUAL LAUGHLIN CHEF FEST taking place on Thursday, June 8 at the Aquarius Resort in Laughlin, where almost every casino and restaurant in town have a booth to compete in showing their culinary talents with small bites. If you haven’t been to Laughlin lately, or never, now is a good reason to, and great event to enjoy.

ON PAGE 26 BOB REVIEWS THE RECENT ANNUAL EPICUREAN AFFAIR AT THE PALAZZO and we are all so impressed with how he was able to use his hands to both eat & drink while standing as well as taking notes from the Epicurean Chefs for quotes! Amazing!

Now that’s the work of a great food journalist and Editorial Director…

CHEERS! MIKE FRYER

Page 4 Hot off the Grill!

Page 12 Brett’s Vegas View

Page 5 Wine Talk Wine Theme Parks…

A Wine Lover’s Dream Come True!

Page 13 COOK•EAT: Asia Sushi, Kimchi, Chow Mein & Burger

Page 6 What’s Brewing

Page 14 Twinkle Toast Paint the Town Pink

Page 7 Chef Talk Umami

Page 16 COVER FEATURE At Americana, Come for the View, and Stay and Return Time and Time Again for the Cuisine

Page 8 USBG Las Vegas

Page 9 Food for Thought Seasonal Product to Start You out for Summer

26 www.lvfnbpro.com

Page 10 Chef Spotlight Chef Spencer Rudow of Wolfgang Puck Bar & Grill at Downtown Summerlin

Page 11 Our Picks

Page 18 Made from Scratch Call It the Blues PART I

Page 19 Product Review

Page 20 Best of the Best Culinary News

Page 21 UNLV Epicurean Society

Page 22 Human Resources Insights Finding Balance in Life and Keeping Perspective

Page 23 The Bottom Line Social Media Insights: Sometimes You Gotta Pay to Play

Page 24 What’s Cooking

Page 26 Nevada Restaurant Association Epicurean Affair Remains One of the Premier Culinary Events Las Vegas Has to Offer

Page 28 Product Spotlight Bob’s Beer Bits and Sips Refreshing Fruit Beers for Hot Summer Days

Page 30 Events Ad Index

June 2017 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 2017 Mike Fryer

Sr. Editor/Publisher

At the recent Chefs for Kids Gala hosted by the South Point Casino, we had the first chance in a long time to get The Las Vegas and SoCal Food & Beverage Professional Teams together for an evening. Here we have from left to right: Sr. Editor Mike Fryer, Creative Director Juanita Aiello, (from our SoCal Team) our Counsel Drew Matney and Journalist Lisa Matney, Bob’s daughter Stephanie, and last but not least, our Editorial Director Bob Barnes.

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

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

Bob Barnes

Editorial Director bob@lvfnb.com

Juanita Fryer

Elaine & Scott Harris

Juanita Aiello

Adam Rains

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

Creative Director juanita@lvfnb.com

Recently covering the Scuba Expo at the Long Beach Convention Center, we were informed of a new segment to the Expo called “Taste of Scuba.” It sparked our interest, so we had to check it out. I don’t think they had this in mind when they said to try the fish!!! Here we had to stop and get directions to the Pacific Ocean...

Editors at Large harris@lvfnb.com

Beverage Editor adam.rains@lvfnb.com

Advertising sales@lvfnb.com

Article Submissions/Suggestions articles@lvfnb.com

Calendar Submissions calendar@lvfnb.com

Website webmaster@lvfnb.com

Press Relase Submissions news@lvfnb.com

General Information info@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Journalist Aimee McAffee

Photographer Joe Tholt

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 Kimberly Verdin

Journalist John Rockwell

Journalist Chef Spotlight Leah Schmidt

Journalist Good for Spooning LeAnne Notabartolo

Journalist COOK•EAT: Asia K. Mike Masuyama Ph.D.

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Al Mancini

Journalist 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

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalist Lisa Matney

4 The Las Vegas Food & Beverage Professional I June 2017

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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.

Wine Theme Parks… A Wine Lover’s Dream Come True!

photo courtesy Anaka La Cité du Vin XTU architects

The multisensory experience here begins in the vineyards, where visitors can take a ride and smell their way through the grapevines. A train tours visitors to the wine cellar, where you can learn about the winemaking process in the wine cellars. The museum exhibits onsite exposes visitors to thousands of objects throughout winemaking history. In the 3D theater, visitors can virtually experience flying over the wine regions of southern Rhone.

La Cité du Vin

La Cité du Vin

(http://www.laciteduvin.com/en) Most recenty, La Cité du Vin (The City of Wine), opened in June of 2016, boasting a huge 3.3 acre, $92 million development. This oneof-a-kind experience is filled with museum-like seasonal and rotating exhibits, with over 270,000 paying visitors since its opening. The permanent tour takes around 2-3 hours, and is a self-exploration into the many aspects of wine. The visual design of the 19 permanent exhibits showcases the latest in technology innovations, with polysensory experiences that utilize not only sight, but smell and taste as well.

There is also a rotating temporary exhibition based on a new theme each year, as well as a featured wine region for visitors to learn about. There are oenocultural workshops for visitors to enjoy, such as the 360 multisensory experience A Glass of Wine in the Markets of the World. Of course, you can’t have a wine city without wine, and there is a restaurant, wine bar/cellar and boutique for guests to enjoy.

Hameau Duboeuf

photo courtesy www.hameauduvin.com

(http://www.hameauduvin.com/) Hameau Duboeuf is known for being the first wine theme part, which was founded in 1993 by Georges Duboeuf, the famed Beaujolais wine producer. Located in the Beaujolais region of France, the site map resembles that of an entertainment theme park, now with over seven acres and four separated themed locations within.

This attraction has more than enough to keep a visitor busy for several hours, from museum exhibits and outdoor attractions, to 3D theater animations and Hameau Duboef 3D Cinema interactive automatons. www.lvfnbpro.com

photo courtesy www.changyu.com.cn:8189/explore/bdjzdetails109.html

Disneyland, Disneyworld, Universal Studios, Six Flags, Legoland, etc… what do they all have in common? They are theme parks geared towards fun and family-friendly rides, attractions and various forms of entertainment.

So… what does this have to with wine, you might ask? Believe it or not, there are also wine-themed theme parks. Though any wine-tasting experiences are for adults only, each of these attractions is family-friendly, with something for everyone! Read on to learn more about three wine “theme parks,” located in France and in China.

Chateau Changyu Rena

Chateau Changyu Rena

(http://www.changyu.com.cn:8189/explore/bdjzdetails109.html) With the surge of wine consumption in recent years, there have been increasing wineries and vineyards popping up in the rural areas of China.

Now, China also has a wine theme park of its own, located in Xi’an, in the Shanxi province. Opened in 2013, Chateau Changyu Rena is a ~$90 million development comprising a partnership with Changyu Pioneer Wine Company and the Verna Family from Italy. The site is inspired

by Italian-style chateau, or castles, providing a multitude of interactive exhibits and attractions that cater to multisensory experiences. Chateau Changyu Rena is one of several Changyu Pioneer Wine Co.’s chateaus located in various locations throughout China.

Along with the elaborate castles onsite, there are other outdoor attractions and innovative attractions. There is a “Dark Ride-Cellar Adventure,” which simulates a railcar going through a cellar adventure, while being exposed to multisensory experiences using visual, olfactory and tactile effects to entertain the audience. In addition, there is a 4D-ring screen theater showing the film “Legend of Winemaking,” which takes viewers through the process of fermentation. What makes this theater unique is the 4D experience, which uses sensory effects to give viewers a virtual and multisensory experience similar to virtual rides you would see at Disneyland or Universal Studios.

Looks like there’s something for everyone all around the world, even in the world of wine. Hope to see you at one of these attractions in the future!

Until next month, Cheers~!

Alice June 2017 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

He welcomes your inquiries.

Email: bob@lvfnb.com

photos by Joe Urcioli

BREWING

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.

Beer Takes the Pain Away?

Last month I attended the PT’s Brewing Company beer dinner featuring a five-course pairing with the beers of Brewmaster Dave Otto.

The menu was enough to feed an army, with full-sized servings of smoked chicken tacos, smoked pork Thai spring rolls, hog hammers with baked beans, buffalo steak tomato salad with roasted chicken, Memphis-style pork ribs with raisin and almond coleslaw, smoked beef brisket with collard greens and fried mac and cheese and apple crisps with vanilla ice cream with candied Applewood smoked bacon.

My photographer, Joe Urcioli, happens to be an IPA connoisseur and proclaimed Dave’s Durango Double IPA to be the best rendition of the style he’d ever had. My favorite of the night was the dessert beer—Nutty Irishman (Irish Red infused with toasted macadamia nuts, coconut and cacao nibs)—which judging from the conversations I overheard was also many of the other attendees’ preferred beer.

Congrats on the PT’s Brewing team on a well done pairing and pulling it off with no glitches or lapses in service.

This just in, according to research out of London’s University of Greenwich published in The Journal of Pain (how’s that for a science journal’s name!), it was found that beer is a better pain reliever than Tylenol and other overthe-counter pain meds. The head of the study, Dr. Trevor Thompson, reported that downing three or four beers can be compared to opioid drugs such as codeine and the effect is more powerful than paracetamol (also known as acetaminophen, the off-brand chemical name for Tylenol). Now we know that the term “good for what ales you” is literally true.

Aces & Ales Hosting Special Tapping

On June 9-10 Aces & Ales will host a special tapping with homebrewer turned pro Kelsey McNair and his newly formed San Diego-based North Park Beer Company. 10 beers will be poured, including the six-time award-winning Hop-Fu IPA. The tasting on June 9 will take place at the Nellis location in conjunction with the SNAFU homebrew club monthly meeting and the tapping on June 10 will be at the Tenaya location. Both will convene at 5 p.m.

a conference committee so the Assembly and Senate can come to agreement on the final bill.

I promise to keep you posted on the eventual outcome.

photo courtesy Oskar Blues

PT’s Brewing Beer Dinner

Nevada Legislature Close to Raising Yearly Brewing Cap

You may not know this, but unlike other businesses, our state breweries have a cap on how much they can produce in a year, with the current cap set at 15,000 barrels. This limitation is akin to requiring McDonald’s to shut down for the rest of the year after they’ve made their millionth hamburger. I can’t imagine who would want such a limitation on our state’s brewers. Wait, yes I can; it’s the distributors of the macro-breweries, who try to stymie competition from craft brewers by hiring lobbyists and contributing to the campaign coffers of politicians. Their flimsy reasoning for the cap is that it protects small breweries by preventing a Budweiser from coming in and opening a brewpub with unlimited sales, a highly unlikely prospect.

But help may be on the way, for in the current Nevada Legislative Session, SB 130, a bill that would double the current cap, passed out of the Senate unanimously and will likely be going to

6 The Las Vegas Food & Beverage Professional I June 2017

Oskar Blues Unveils Re-sealable Crowler Oscar Blues, which was one of the first breweries to can craft beer and is a pioneer of canned beer, continues to be innovative. After inventing the Crowler (a device that fills and seals draft beer into a can so you can take it home for later enjoyment) in 2012, it has now gone one step further and come up with a resealable Crowler can lid. Developed by Dayton Systems Group, unlike the previous version, which once opened, like any canned product, had to be consumed when opened, this new version has an easy-to-pour opening and a cap that can be opened and reclosed with a quarter turn. The cap also contains an oxygen scavenger to help maintain the beer’s freshness.

The new device is available in all 50 states. To inquire about purchasing, contact crowler@ oskarblues.com.

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

By Chef Allen Asch

Chef Talk Umami

I was very excited a few years back when the SLS Hotel and Casino opened an Umami Burger on the property. I had been reading about this chain for years but I had never been in the area of where one is located to give it a try. The chain has been growing mostly in California and is now spreading around the country. The chain is an upscale burger chain, similar to the burger shops that are popping up all over the Strip. The reason I was so excited is the way they make their burgers emphasizing the savory profile of the ingredients. The Umami burger has shiitake mushroom, caramelized onions, roasted tomato, parmesan crisp and umami ketchup.

All of these ingredients contain glutamates and nucleotides inosinate or guanylates (more on this later). All of the burgers have ingredients that promote umami richness. As a culinarian I appreciate a restaurant that put together a menu emphasizing this flavor profile.

I am sure most people have heard of umami, the fifth flavor profile along with salty, sweet, sour and bitter. Umami can be described as savory which instills a feeling of “pleasing to the sense of taste especially by reason of effective seasoning or pungently flavorful without sweetness.”

This can also be described as a meaty flavor. The flavor profile can be tracked back to the 1800s and it was recognized in use in the kitchen of Auguste Escoffier. He did not know what he was cooking with, and the formal identification of it did not happen until 1908 in Japan, but his use of ingredients show his ability to create the savoriness. It took until the 1985 for the scientific community to fully accept the theory and chefs have been working with it and capitalizing on umami ever since.

Many foods contain natural glutamates, and the reason it was first discovered in Asia is that it is very prevalent in seafood, especially seaweed

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

and shrimp paste and occurs when fermenting fish sauce. Glutamates also occur naturally in many vegetables, especially those included in many Asian cuisines. The list includes tomatoes (vine ripened can contain 5 times the amount), mushrooms (especially shiitake and porcini), soy beans, Chinese cabbage, carrots and sweet potatoes. Glutamates also appear in aged cheeses such as parmesan cheese, eggs and most meat proteins.

Now for the good part: We magnify the effects of the glutamates. If we pair foods high in natural glutamates with foods that are high in nucleotides (Nucleotides are organic molecules that serve as the monomers, or subunits of nucleic acids like DNA and RNA.) we can magnify the flavor by up to thirty percent. This may sound very scientific but it is actually very easy.

Soy sauce is high in glutamates; if we pair that ingredient with ground porcini mushrooms, high in nucleotides, we will get the exaggerated effect of savoriness. Some ingredients are rich in both glutamates and nucleotides; not surprisingly, even when used alone in recipes they magnify the savoriness of the dish.

One of my favorite tricks in the kitchen when trying to boost the flavor of a dish is to add a “secret ingredient” to boost flavor. One of my favorite secret ingredients is anchovy paste. When used sparingly it does not add any anchovy flavor, but it boosts the sensation of the dish. Another secret ingredient is tomato paste or ketchup, also high in glutamates. This is also why you should never discard the rinds from aged cheeses. These should be stored in the freezer until the next opportunity to use them when making a soup or sauce.

FOODS RICH IN GLUTAMATES

(MG/100 G)

FOODS RICH IN NUCLEOTIDES

(MG/100 G)

Parmesan Cheese Fish Sauce Soy Sauce Tomato Paste Cured Ham Anchovies/Sardines Beef Cheddar Cheese Worcestershire Sauce

1,200-1,600 950-1,383 800-1,300 680 337 280 107 78 34

Anchovies/Sardines Dried Shiitake Mushrooms Pork Beef Dried Porcini Mushrooms

193 (inosinate) 150 (guanylate) 122 (inosinate) 107 (inosinate) 10 (guanylate)

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June 2017 I The Las Vegas Food & Beverage Professional 7

USBG

Las Vegas

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.”

P I E R Z G A

If you love the craft of bartending and Las Vegas, chances are that you know Bryan Pierzga. He not only heads up the program at Echo & Rig in Tivoli Village, but he also is a regular to many of our Las Vegas mixology meccas. Bryan visits our hot-spots in support of them but also seeking new inspiration. He spends his time not just imbibing but watching and digesting the “good and the bad.” His journey has brought him to appreciate many of the finer things like Miller High Life (who doesn’t!), but he is also constantly studying and examining families of distillates (and all fermented beverages).

“After I spend time diving in depth with drinking and creating from that category of spirit I move on to the next.” Part of this exploration has been in competition, where he has been frequent and successful. Some highlights include Bombay Most Interesting Bartender (LA Regional Finalist 2016), Bacardi Legacy LV Regional Finalist, Avuá Cachaça Tiki Comp Winner and Winner and Finalist in several Underground Bar Brawls.

He gains much of his inspiration from fellow USBG members. “What’s been really great is over the last 3 years I’ve got to meet and befriend some of these giants of the industry.

From this I’ve learned to look at everyone I meet as an opportunity to learn. I see the

C O C K T A I L

O F

T H E

dedication of people starting new programs like Cody at Sparrow & Wolf or the continued dominate evolution of Nectaly at Herbs & Rye. The passion and knowledge of legends like Francesco Lafranconi or Tony Abou-Ganim, as well as brand ambassadors like Nate Greene and Raul Faria who pass on all they can to all of us who are hungry. People like Jose Salinas, Gene Samuel, Kristen Schaefer, Adam O’Donnel (don’t tell him I said that), Kinson Lau and Alex Penalosa who believed in and pushed me forward. I feel as though I need to list all of my friends, colleagues and USBG members because you all teach me every day and give me drive to continue bettering myself.” While he hails from the east, Bryan has Vegas in his heart. He has his eyes on the prize and the Las Vegas skyline. He is sure to help shape its future! Go see the future now, at Echo & Rig! “Vegas has a lot of steam building up. From bartenders who were up and coming who became rock stars to the overall level of bartending that we see at every competition or venue. The money, buying power and exposure that Vegas provides offers us great opportunities, but it also can overshadow the amazing work of our smaller establishments. Herbs and Rye being awarded Best American High Volume Cocktail Bar was a huge step. I want to see it continue. Having

M O N T H

“Dickel Me Crazy” 2 oz Dickel Rye .75 Olorosso Sherry .75 oz lemon .75 oz toasted pine nut/sesame syrup 2 oz carbonated Tepache Place all ingredients (minus the Tepache) in the mixing glass with ice and shake, add the Tepache, then strain over a large cube garnished with lemon peel and a smoking cinnamon stick.

Tepache is homemade with whole pineapples cubed with tamarind pods, cinnamon, clove and piloncillo sugar.

This page sponsored by

photos by Adam Rains

B R Y A N

By Adam Rains

chefs and bartenders stepping away from the “big money” places in order to start their own unique establishments will strengthen our community.

More people will look off the Strip in search of an experience they can’t find anywhere else. We have a ton of talent, but I don’t see it blooming until we see more places that truly trust in their bartenders to create. Trust like that put into the hands of our experienced and talented will lead to incredible new bars for this city. That’s where I’d like to see the beverage industry move towards.”

About the USBG The United States Bartenders’ Guild is comprised of spirit professionals dedicated to the art of the craft of Bartending. What was founded in 1948 has now spread all over the US with Las Vegas being the largest chapter in the country.

Through events, charity, and education they support and enhance the great American living-art that is Bartending.

For information on how to join, please go to www.usbg.org.

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FOOD FOR THOUGHT

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

Seasonal Product to Start You out for Summer

Tasty Avocado Pasta with Cherry Tomatoes

Buying in season means that you’re going to find your produce at its best, whether you’re making a trip to the grocery store or to the local farmer’s market. So, what’s in season in June? It’s a great month to pick up tomatoes, avocados, bell peppers, cucumber, eggplant, zucchini, peas, beets, mint and more. Once you’ve got a reusable shopping tote full of seasonal produce, it’s only a matter of finding a recipe to teach you how to whip up something you’ll want to make again and again.

Does anything avocado make your heart pitter-patter? Then this incredibly creamy, easy and quick Creamy Avocado Pasta with Cherry Tomatoes (see recipe) is the meal for you! You only need a few simple ingredients and less than 15 minutes to whip up this delightful meal. Not only is it incredibly satisfying and highly shareable, but also makes a great lunch or dinner for one. You also get to use two different kinds of seasonal produce—avocado and tomato.

Grilled Eggplant with Ginger Dressing

6 Japanese eggplants 2-3 spring onions 2-inch piece of fresh ginger 1 tablespoon sesame oil

1 tablespoon mirin 1 tablespoon tamari 1/2 tablespoon rice wine vinegar 1 tablespoon sesame seeds

1 pound of pasta of your choice 2 avocados 1 lemon, juiced and zested 1 lime, juice 2 cloves of garlic A small bunch of basil A handful of cherry tomatoes Salt and pepper, to taste Prepare your pasta according to package instructions.

Meanwhile, add avocados, lime and lemon juice, garlic, fresh basil, salt, and pepper to a food processor and blend until smooth.

Combine avocado sauce with the pasta.

Serve warm or cold with lemon zest, more fresh basil and cherry tomatoes on top.

Yield: 4 servings

2-3 red Thai chilis extra-virgin olive oil, for cooking 1 cup coconut rice, cooked

Halve the eggplants lengthways and place them cut side down under a grill on medium-high heat. Brush thoroughly with olive oil and cook for about 15 minutes, or until the skin is starting to brown and crackle. Flip over, brush the cut sides with olive oil, and grill for a further 6-8 minutes.

In the meantime, make the sauce in a bowl by whisking together the sesame oil, mirin, tamari, and rice wine vinegar. Finely grate the ginger, add it to the sauce and stir to combine.

Finely slice both the spring onion and the red chili.

Divide the coconut rice between three bowls. When the eggplant is ready lay them atop the rice bowls, cut side up. Drizzle with the sauce and finish off by sprinkling over the sesame seeds and thin slices of chili and spring onion.

Yield: 6 servings www.lvfnbpro.com

June 2017 I The Las Vegas Food & Beverage Professional 9

Chef Spotlight Chef Spencer Rudow of Wolfgang Puck Bar & Grill at Downtown Summerlin

By Leah Schmidt Leah is a graduate of Purdue University where she studied Creative Writing with minors in French and Design. She enjoys reading, writing, and being outdoors. A Chicago native, she recently moved to Las Vegas and is excited to get a taste of all it has to offer!

How did being raised in Maryland influence you as a chef?

While growing up in Maryland everything was always crabs and seafood, so my biggest love has always been seafood, along with Italian cuisine. My earliest food memory as a two-year-old was cracking and eating crabs with my family and my grandparents. My grandparents were the cooks that I picked up a lot from, not so much an inspiration, but more the idea of bringing family together, sitting down and breaking bread.

How did you choose to become a chef?

I always loved food and loved to cook. I was a double psychology major in college and realized soon enough it wasn’t for me. I looked for a career change and I always went back to my love for food, eating and cooking. So, I decided culinary school was what I was going to do.

What was your experience at the French Culinary Institute in New York like and what did it teach you about being a chef?

I was part of the Italian Curriculum at FCI in NY and worked in Italy as part of my schooling. I toured Northern Italy for part of it and then in Southern Italy, in Capri, for the other part. It was life-changing living there. I was submerged into the Italian culture and language and every single day in school I was learning about a different region in Italy and traditional plates within them. It was there that I found my love of Italian cuisine and pasta making. I learned the building blocks of what makes a great chef – cooking techniques, the business aspect of running a restaurant, connecting with your food and using the freshest product from order to delivery and ultimately how that applies in a restaurant setting.

How did you decide to come to Las Vegas following culinary school?

After school I came back to Baltimore and worked in catering for a year before I moved out to Las Vegas for an opportunity to work for Wolfgang Puck Fine Dining Group. I had been following Chef Wolfgang’s restaurant presence in Las Vegas and saw a position open up at Pizzeria & Cucina by Wolfgang Puck and before I knew it I 10 The Las Vegas Food & Beverage Professional I June 2017

photo by Antonio Diaz

Chef Spencer Rudow has a deep passion for seafood and all things pasta. From working in his hometown Baltimore, Maryland, to studying cooking in Italy and working on the Strip, Chef Rudow has spent a lot of time in the kitchen.

Now Executive Chef at Wolfgang Puck Bar & Grill at Downtown Summerlin, Chef Rudow discusses his various experiences and the advice he has for young chefs. packed up my things and moved to be a line cook. When I became a line cook at Pizzeria & Cucina by Wolfgang Puck (now Cucina by Wolfgang Puck), I learned a lot from Dustin Lewandowski, Executive Chef. He taught me how to look at the big picture, manage other chefs, how to be a businessman and balancing a budget, among others. There are so many aspects to running a restaurant. I’m so grateful that I was exposed to so much learning at such a young age.

What did you enjoy about working on the Strip and how does it differ from working in a neighborhood restaurant now?

On the Strip I enjoyed the atmosphere, the energy, being able to cater to a variety of different tastes and honing in on that. I met not only fans of our restaurants from across the world, but new guests during their first-time dining with us. It’s a whole different world.

At Wolfgang Puck Bar & Grill at Downtown Summerlin, I enjoy the familiarity of my guests and my connection to them. I know everyone coming in here, the family atmosphere we’ve created for them, and really, establishing that local following has been something I cherish.

It’s important to me that my customers know me, and I know them.

Have you helped build the menu at Wolfgang Puck Bar & Grill?

A lot of people have had their hands in creating the menu here. It’s been an ongoing process and it’s in a good spot now where I have some of my own dishes on it and some of Wolfgang’s staples. I get to experiment and do my own take on plates through our inserts and specials. For the most part I have a say in what we do, but it’s a group effort at this restaurant. I work more closely with my bosses here than I ever have down on the Strip. I feel honored to be a part of a greater purpose and vision within a restaurant program I admire. I get to work with an incredible staff, I am always learning and I enjoy connecting with our guests.

Do you have any advice for young chefs?

Being in this industry, the biggest piece of advice I always offer young chefs is always to educate, read, do research, and see what other restaurants are doing. It’s such a close-knit industry that we all gain inspiration from each other. www.lvfnbpro.com

By Adam Rains

Our Picks

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.”

B&B Burger

photo courtesy B&B Burger

Fish might not be the first thing on your mind when you are at a burger joint, but if you are at B&B Burger at The Venetian, maybe it should be.

As with all of Mario Batali’s restaurants, ingredients, technique, passion, and most importantly, flavor are all the utmost of importance. Every month they feature a new item that allows Chef Beth McGee to play with her creativity. This month features a salmon burger that is made of freshly caught Pacific salmon, which is ground and mixed with fresh lemon and basil. Chef then griddles the patty to a golden brown and places it on a soft buttery brioche bun. It is further adorned with a creamy & bright lemon-basil aioli and fresh Bibb lettuce. It is a wonderful combination of aromatics, texture and flavor. It is June, so it’s time to enjoy their patio!

Beer, burgers and good times! bandbburgerandbeer.com

photo by Adam Rains

Cocktail Artist Sitting at Juyoung Kang’s bar is always a good place for stellar cocktails and fun. Now she is spreading her knowledge and sharing it for home bartenders. She has partnered up with the fine people at Cocktail Artist and created a premium mint syrup that has numerous delicious applications.

Made with all natural mint flavor, it is easy to use and delicious to taste. As Juyoung says, “It’s the best way to become a good home bartender.” It is sweetened with pure cane sugar yet only contains 10 calories per serving.

Mojitos will never be daunting again with the Cocktail Artist. There are many great recipe options with this product. Only $2.87 at Walmart. Run there now!!! www.cocktail-artist.com

Viking Blod

photo by Adam Rains

Las Vegas is a place where there is something for everyone. On any night guests and locals alike can enjoy high-end scotch and champagne, boutique wines & artisan spirits, all the way to yard-long slushy sugarybooze in a souvenir chalice. And as our beverage renaissance matures, our selection is expanding. Right now you can now enjoy a shining example of the world’s oldest fermented beverage, the Viking Blod! Viking Blod is a Danish mead made with hibiscus flower and finished with hops. This is a floral and complex version of the fermented honey but finishes dry with a lingering essence of hops and warmth. A truly unique and tasty beverage that is meant to be enjoyed in a port glass, it has recently been discovered by cocktail geeks who enjoy its eclectic versatility. Viking Blog is distributed by Bevi Beverage and is available at Todd English P.U.B., Total Wine and CarneVino Italian Steakhouse. mjod.dk Salute! www.lvfnbpro.com

June 2017 I The Las Vegas Food & Beverage Professional 11

Brett’s

By Jackie Brett

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

ENTERTAINMENT HIGHLIGHTS

Janet Jackson’s four-month State Of The World fall tour will visit Mandalay Bay Events Center Saturday, Oct. 14.

Il Divo - This is Your Night: Live in Las Vegas will highlight the international quartet at The Venetian six times from Sept. 20-30.

Lady Gaga will appear twice at T-Mobile Arena with her Joanne World Tour Friday, Aug. 11 and Saturday, Dec. 16.

Sex Tips for Straight Women from a Gay Man featuring reality star Kendra Wilkinson and Jai Rodriguez of Bravo’s Queer Eye For The Straight Guy opened at Paris with 7 and 11 p.m. shows nightly except Wednesday through Aug. 20.

Fremont Street Experience’s free 9 p.m. outdoor Downtown Rocks Summer Concert Series headliners include: July 3 Ann Wilson of Heart; July 22 Good Charlotte; Aug. 12 Rick Springfield; Aug. 26 Seether; Sept. 1 Collective Soul; and Sept. 30 Chevelle.

Topless revue X Burlesque at the Flamingo celebrates 15 years by introducing new costumes and dance numbers.

Golden Nugget’s star lineup for the National Finals Rodeo Dec. 7-16 includes: John Michael Montgomery Dec. 7; Brenda Lee Dec. 8; Pam Tillis and Lorrie Morgan Dec. 9; Charlie Daniels Band Dec. 10; Ronnie Milsap Dec. 11; Tanya Tucker Dec. 12; and Clint Black Dec. 14, plus more TBA. The Super Summer Theatre’s 2017 season at Spring Mountain Ranch State Park will feature: The Wedding Singer June 7-24; In the Heights July 12-29; Man of La Mancha Aug 9-26; and Mel Brooks’ Young Frankenstein Sept. 7-23.

Jeff Dunham with his colorful sidekicks will bring his Perfectly Unbalanced International Tour to The Colosseum at Caesars Palace with 12 dates June 16 through Aug. 30.

Grand illusionist David Goldrake, “The International Man of Mystery,” will make his Las Vegas-residency debut this summer at the Tropicana with his show Imaginarium.

Burlesque’s Dita Von Teese will appear at the House of Blues at Mandalay Bay with her The Art of the Teese variety show Monday, July 10.

Her decadent spectacle includes a new martini glass with 250,000+ Swarovski crystals.

Clint Holmes is headlining the Golden Nugget with a limited-residency Tuesdays and Wednesdays through August.

The 21st annual Electric Daisy Carnival dance music festival is at the Las Vegas Motor Speedway June 16-18.

Golden Rainbow’s annual variety show fundraiser Ribbon of Life will be held at the Tropicana Sunday, June 25.

Comedy-magician Piff the Magic Dragon, an America’s Got Talent finalist, has 40+ days of performances with his Chihuahua Mr. Piffles through July 4 at the Flamingo.

Celebrated multi-Michelin star Chef Gordon Ramsay will open the very first Gordon Ramsay Hell’s Kitchen inspired by the hit TV show Strip-side in front of Caesars Palace this winter marking his fifth eatery in Las Vegas.

Food Network star Giada De Laurentiis will open her second restaurant in Las Vegas at Caesars Palace.

Smith & Wollensky on the Strip closed May 28 and will announce another location in the future.

Michelin-starred Chef Bryce Shuman with partner Sydell Group will open Primrose at Park MGM this fall featuring a South of France-inspired, vegetable-forward menu in a country house setting with a lush garden.

Brothers David Morton of DMK Restaurants in Chicago and Michael Morton of Morton Group in Las Vegas have their first partnership to open MB Steak at the Hard Rock Hotel and Casino.

The buffet at the Eastside Cannery has closed.

Jared’s Old Fashioned Hot Dogs & Hamburgers is now open daily 11 a.m. to 4:30 p.m. at Pawn Plaza.

12 The Las Vegas Food & Beverage Professional I June 2017

Waffle Bar Las Vegas opened a new location at Tivoli Village with an expanded menu offering breakfast, lunch and dinner.

Therapy restaurant on East Fremont Street launched its handcrafted Therapy Whiskey and Therapy Atomic Beer.

Tennesseasonings opened at 7315 W. Warm Springs Road featuring regional-specific East Tennessee BBQ.

ABOUT TOWN NEWS

photo by Erik Kabik

photo by Todd Rosenberg

DINING TIDBITS

photo by Madison Freedle

Email: jackiebrett@cox.net

The Plaza is adding more gaming options including a new Keno lounge, wide variety of slot machines with high payouts and new hitech LED roulette tables.

The Golden Nugget is hosting the 10th annual Grand Poker Series May 30-July 3 with more than 90 poker tournaments.

Chumlee’s Candy on the Boulevard is the new store at Pawn Plaza. Austin Russell nicknamed Chumlee is a cast member on History’s Pawn Stars.

Magical Memories featuring Disney Fine Art opened at The Forum Shops at Caesars Palace. The gallery is designed with themepark inspired special effects.

Circus Circus’ new expanded pool experience offers Splash Zone with three water slides, Splash Pad with special water features and Splash Snacks mobile food truck, plus more.

The new Bellagio Gallery of Fine Art exhibit running through Sept. 30 showcases the life and legacy of Muhammad Ali. The 1950 landmark Mission Linen building is under redevelopment over the next 12 months to become a Class A creative office and entertainment space.

Star Trek fans will descend on the 16th annual convention, Aug. 2-4 at the Rio. On Aug. 4, the ZERO-G Experience with host Star Trek legend William Shatner will include zero gravity flying with a few fans.

The Flamingo is hosting Beach Club at Night, a weekly Wednesday nighttime bonfire pool event through September with DJ Tavo, cocktails, games, etc. www.lvfnbpro.com

COOK•EAT: Asia Sushi, Kimchi, Chow Mein & Burger

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

“West Eats East” was his last series in this journal.

Sushi from Japan, Kimchi from Korea, Chow Mein from China are representing Asia foods, reflecting from respective food cultures, nurtured under a strong influence from China. Chow Mein is an outcome of cooking with vegetable oil under high heat in a wok. Anything can be added: plants, and land or aquatic animal foods. It can be seasoned or flavored by salt or sauces from soy, grains, fish, often hot or sour. At a fast Chinese food chain restaurant, Chow Mein is one of two items (another, fried rice) to complete a meal. Chow Mein can be served with a little bit more chicken, pork, beef or even shrimp like a house special for lunch or dinner itself. These ingredients for Chow Mein or fried rice, except for noodles or rice, can be minced to pack into a dumpling just like ravioli.

A dumpling is another popular Asian food, sold frozen at retail stores but Chow Mein is hard to find except for Yakisoba, a Japanese version of Chow Mein, at Costco.

Kimchi is fermented pickles of Nappa cabbage, daikon and often other vegetables with garlic and hot pepper. For authentic ones for rich families, tiny shrimps, squid or even raw beef can be added. People would notice it when served at a next table by its smell. It is a must for Korean people to eat meals as you see it among small plate dishes in the middle of the table at a Korean restaurant. Without Kimchi, a Korean meal is almost handicapped. A legend tells a Korean team had lost a world soccer game without it. One thing you must know, of an aftereffect the following morning. Your breath. I personally try to refrain from eating it before a dentist appointment or an important business meeting. Eating together may be okay at a date dinner table because both will smell the same. This used to be a joke for fun among foreign students in the past but it may be a little bit offensive nowadays?

Sushi also plays a role to eat cooked rice along with seafood or vegetables. It is a complete meal to supply animal protein, carbohydrate and vegetable. Sushi is unique among Asian foods, though, in term of eating something “raw,” though people near the ocean eat seafood uncooked right after being caught. At inland locations, foods are prepared by cooking by heat to minimize food safety issues in tropical or subtropical climates which may cause food spoilage, poisoning or simply stomachache or diarrhea easily. Sushi started for preserving fish, not for eating rice. Instead of fermentation, though, vinegar was later added for an acidic condition. Hygiene is a must when making sushi, not only with uncooked fish, but also kitchen goods like a knife, chopsticks, chopping board, or kitchen cloth. Everything must be absolutely clean, free from pathogens. You notice sushi chefs wash their hands frequently when making sushi. Disposable plastic gloves are an option or required in some municipalities.

These represent food cultures in our market of Chinese, Korean and Japanese foods. Though, they are often served together in an Asian section at buffets. It is delightful to eat authentic dishes at respective Asian restaurants, but eating all of these together is also enjoyable for tasting all Asian tastes at one shot. Is it against authenticity or tradition? A buffet, remember to not eat too much.

These Asian foods can be blended into our burger food culture. A chunk of Kimchi can be added to burger vegetables. A Kimchi hot liquid can be mixed in mayo for a Kimchi flavor sauce for a burger. Good it is! A medium-rare Ahi tuna in a submarine or sandwich bread with tartar sauce.

A fish burger in a semi-sushi style! Burger with Chow Mein on the side!

A good congeniality! More for fusing the Asians into the western, or vice versa. West eats west and east at the same time. Not bad!? www.lvfnbpro.com

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 June 2017 I The Las Vegas Food & Beverage Professional 13

Photo by Erin Cooper

Twinkle Toast

By Erin Cooper & Christine Vanover

Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus.

Both women are Territory Managers for the Resort Wine Team at Southern Glazer’s Wine & Spirits, members of Women Gone Wine and the founders of Twinkle Toast. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV

We are the first to admit that the struggle has been real for rosé drinkers in Las Vegas.

Despite our desert temperatures, we were fashionably late to discovering the latest trend of “Rosé All Day” but are happy to report that we have finally joined the party. Take a look around, and you will find still rosé on many by-the-glass menus as well as in new featured cocktail programs and in the hottest new trend, Frosé.

Frosé is a slushie made from still or sparkling rosé, and can currently be enjoyed at Giada, Topgolf, Cosmo pool and Drai’s to name a few. In order to make Frosé, a rosé wine is combined with simple syrup, and possibly fresh fruit, and is then mixed in a machine, just like the ones used to make margaritas and daiquiris, in order to be transformed into a frozen treat within minutes.

In addition to Frosé, rosé is beginning to feel the spotlight on many cocktail menus.

Southern Glazer’s Wine and Spirits’ own Executive Director of Mixology and Spirits Education, Francesco Lafranconi, has recently shared two stellar recipes for you to try and enjoy:

BERRY ROSÉ 3/4 oz. Grand Marnier Raspberry Peach (Collection N2) 3/4 oz. Belvedere Peach Top up with Moët-Chandon Ice Rosé Method: pour the ingredients in a champagne flute or coupe. Add 3 frozen raspberries, stir and serve with oils from twisted lemon peel.

PICNIC BY THE SEA 1 oz. Absolut Lime 1/2 oz. St-Germain 4 oz. Whispering Angel Rosé 2 mists of Lejay Crème de Cassis 1 oz. club soda Method: pour the ingredients in a white wine glass with few ice cubes, stir and serve with 3 red grapes cut in halves, 3 blackberries and zested lime peel.

SGWS’ Assistant Director of Wine Education, Jessica Waugh, believes that many of the common misconceptions regarding the flavor profile of rosé wines come from White Zinfandel, made famous by our friends

14 The Las Vegas Food & Beverage Professional I June 2017

at Sutter Home. Because of the immense popularity and widespread success of White Zinfandel, people often expect that all pink or rosé wines will be sweet. For those looking for a dryer style of wine, Waugh states that, “once you talk someone through it, and they taste a good one [rosé], they are usually hooked. You get the crisp, refreshing quality of a white wine but the oomph and structure of a red. It’s the best of both worlds in one glass!”

Will the efforts of Las Vegas restauranteurs and sommeliers help shift the mindset of its residents and tourists? We certainly hope so. If you are like us and can’t get enough delicious rosé, check out a few of these local and Strip spots, and join us in painting the town pink!

• Ruinart Rosé at Zuma inside the Cosmopolitan Hotel & Casino • Gerard Bertrand Jefferson Cremant Rosé Endless Rosé Brunch at Bardot • Rosé All Day every Friday at Andiron • Rosé All Day Sunday Brunch at Bottiglia at Green Valley Ranch www.lvfnbpro.com

• Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants • Owned and operated by a former chef with over 20 years of experience • Custom packed Herbs and Spices • Custom Spice Bends • Private labeling • Now Certified Kosher

At Americana, Come for the View, and Stay and Return Time and Time Again for the Cuisine

By Bob Barnes Photos courtesy Americana

You are seated at a table overlooking a beautiful lake with ducks and turtles swimming past with the gentle lapping of water while enjoying a gourmet meal. Sound like you are in Las Vegas? It sure does if you are dining at Americana.

Chef /Owner Stephen Blandino

A visit to Americana is worth seeking out for the view alone, which offers a tranquil environment while looking out upon Lake Jacqueline at the southern end of Desert Shores’ waterfront retail strip. The space has seen several previous tenants, including Garfield’s and more recently Isabella’s, and the aforementioned waterfront makes it prime real estate. A remodel to the restaurant space before opening now allows for more tables offering unobstructed views of the lake via floor-toceiling windows and there is the option to dine al fresco with seats located just a few feet from the water’s edge.

Art lovers or anyone who likes intriguing visuals will appreciate the work of renowned artist Vladimir Kush, whose prints are scattered throughout the restaurant’s interior. Foodies will relate to his art as all of them involve food in some way and tell a story. Although not a room with a view, the Library media room is equipped with access to audiovisual services for meetings and has a rich feel with dark wood and shelves lined with books, and can be your choice of seating when it’s not in use for private events. Adding to the overall ambience is a grand piano, which is used for

16 The Las Vegas Food & Beverage Professional I June 2017

live performances from time to time.

You may come for the view, but you’ll stay and return time and time again for the culinary mastery of acclaimed Chef/Owner Stephen Blandino. The Staten Island-native is a Culinary Institute of America-Hyde Park graduate who was a protégé of Charlie Palmer, working with the celebrity chef for 18 years.

Chef Stephen worked first at Aureole in NYC before Chef Charlie brought him out west to open the new Vegas location in Mandalay Bay in 1999. Stephen later moved over to Charlie Palmer Steak where he served as executive chef before leaving last summer to go out on his own and open his first restaurant. Chef chose to go with fine dining, and his restaurant is one of the most upscale restaurants anyone has attempted outside of the city’s resorts in recent years. There are really no restaurants offering the level of dining that his restaurant does in the area.

An ideal way to experience Chef’s cuisine is to select the Five Course Menu, which is a good value at $95 plus $30 for wine pairings, which is exactly what we did during our visit.

Our tasting began with amuse-bouche of Washington farm-raised Kumamoto oyster

www.lvfnbpro.com

encased in a Champagne Mignonette. The first course was the best of sea and land—Big Eye Tuna wrapped in Japanese A-5 Wagyu atop avocado mouse topped with pixie tangerine and ponzu caviar. The salad course was Golden Beet Salad comprised of oak lettuces and edible flowers atop a California goat cheese/golden beets mouse amidst balsamic/chocolate splashes on the plate. Grilled Octopus was enhanced with purees of celery root and poblano pepper. The main course featured Smoked New York Strip with pickled ramps, garlic pureed potato and bone marrow that dramatically arrived inside a smoke-filled cloche. The finale was Tangerine Scented Cheese Cake with blueberry coulis and blood orange sorbet (all made in-house).

Other examples of Chef Stephen’s mastery are his Calabrian Spiced Petaluma Chicken (brined for eight hours and pan seared, incredibly moist and tender) served with sunchokes, broccolini and lemon vinaigrette; and the Fois Gras Terrine with blueberry gelee, fig and chocolate dust, which comes with a brioche perfect for spreading the rich ingredients on.

Another worthy option is the Weekly Harvest, a great value at $42 per person, which includes a salad, entrée, dessert and unlimited wine pairing. The week we visited the pairings were Mozzarella Salad with arugula, Cabernet tomatoes and white balsamic paired with Century Cellars Chardonnay; Whole Roasted Ribeye Steak with spring vegetables matched with Oak Vineyards Cabernet Sauvignon; and dessert of Meyer Lemon Tart with toasted meringue and raspberry.

It’s important to note that each and every dish, like the prints on the walls, is a veritable work of art, with artistic multi-hued splashes of color on the plate and a mix of textures. You will definitely want to bring your camera and snap a shot of each dish before diving in.

Something fun for the kids is a cotton candy machine, which churns out flavors of grape, blueberry, cherry and vanilla, but GM Samantha Jones tells me as many adults as children partake and are given an opportunity to revisit a happy time of their youth.

Complementing the culinary fare are equally refined selections of wine, with the likes of the French Bertrand Senecourt Beau Joie Special Cuvee Brut Champagne; Chateau de Sancerre Blanc—a fruity, pineapple and citrus-flavored wine; and The Prisoner, a mix of Cabernet Sauvignon, Syrah, Petite Sirah and Charbono. An extensive spirits collection includes more than 50 choices of bourbon, whiskey and rye, such as the High West Double Rye and Baker’s ultra-premium small batch bourbon.

Chef Stephen is backed up with experienced and professional front-ofthe-house staff, such as Captain Marcin Sobczak, whose previous fine dining experience includes serving at Rose.Rabbit.Lie. and Carbone.

Marcin, who has been at Americana since it opened in late October, says, “This is a great opportunity for me and I fell in love with Chef Stephen’s food. I like the view and that this restaurant is a destination.”

A Chat with Chef/Owner Stephen Blandino When did you decide you wanted to make cooking your profession and what led to you attending the CIA in Hyde Park?

I was going to college pursuing a degree in economics, but wasn’t in love with it. I tried out for a restaurant in the Hamptons and fell in love with cooking and thought, wow, this is exciting, this is cool.

I then decided I needed some schooling, needed to learn more, and after doing some research decided the CIA was the way to go. That’s the whole thing about culinary, you are constantly learning.

In 1999 Charlie Palmer asked you to leave New York and come to Las Vegas to open Aureole. Had you been to Las Vegas before?

I had never been to Vegas. I jumped on an airplane and literally when I got here and saw the wine tower and the angels it was really cool. I was the executive sous and then when the executive chef left Charlie Palmer Steak I took over that position. I loved it and stayed there for 13 years.

What was it like working for Chef Charlie and what did you learn from him?

He’s multi-talented, has done a lot of different things and is always doing new stuff. He was a great mentor. He’s got a keen eye, his knowledge of food is amazing and he is both a chef and a great businessman.

What made you decide to pick this location?

I was looking in Henderson, but nothing caught my eye. I had no clue Desert Shores even existed and a buddy of mine told me to check it out. I got here and saw all the wildlife and water and said this is an oasis. I have to have this spot.

Why did you name your restaurant Americana?

Cooking for so many years and picking up on so many styles, I thought Americana was the perfect name because there is no set definition for American food. We are using blends from different cultures that have come into America that have become our own. I like to have a lot of different things and play.

Does your menu change with the seasons? What are some menu items that remain on the menu all the time?

The menu changes constantly, but the Golden Truffled Egg Salad with spinach and Iberico ham is very popular. The short ribs, which are slow braised for about eight hours, and the octopus, which we sous vide (or slow poach) to soften, sell like wildfire.

What are some of your menu items you enjoy eating?

I love a good West Coast oyster and I’m a bone-in rib-eye guy. I love the fat. A lot of people cut away the fat, but to me it’s dessert.

What do you see as an advantage and disadvantage of this location?

A disadvantage is it’s secluded, and an advantage is the water.

Where else can you go where there’s water other than the Strip, but people are telling me they don’t want to go to the Strip anymore and pay $10 for parking.

Tell us about your clientele. Do you have many regulars and how often do they visit your restaurant?

Americana is open Tuesday-Sunday from 11:30 a.m.-10 p.m. for lunch and dinner and Sunday Brunch, which includes items such as Cheesecake Filled Crepes, California Fish Ceviche and Shrimp-n-Grits, is served from 11 to 3 p.m.

Americana

We have a lot of regulars and they visit every couple days. I have one woman that came a whole week straight. We get tourists from the Strip because of posts on Trip Advisor and Yelp. I even get people from Henderson, and that’s a great compliment that they drive 45 minutes to eat here.

What is something you like to do when you’re not working?

2620 Regatta Dr. Suite 118 702-331-5565 www.americanalasvegas.com

I love fishing and hiking with my two dogs.

www.lvfnbpro.com

June 2017 I The Las Vegas Food & Beverage Professional 17

Made from

By John Rockwell

SCRATCH

John Rockwell is a native Southern Californian and career English teacher working in the Riverside area.

In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for culinary delights within riding distance of the vast network of SoCal bicycle trails.

Call It the Blues

He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has been a homebrewer for over twenty years.

photos by John Rockwell

PART I

Rogue Creamery’s Caveman Blue (upper left) is a beautiful homage to English Stilton.

Lucerne’s grocery store blue (Safeway/Vons house brand) has a lack of blue veins and doesn’t offer much in flavor other than salt and sourness. Oregonzola (middle), and Smokey Blue (right) are Rogue Creamery’s high-quality production blues and are full of mold veins and flavor.

Blue cheese overwhelms me, but not because of its flavor. The number of varieties commercially available is what blows my mind. Blue cheese is one style of specialty cheese that can be found almost everywhere, with wildly differing quality and flavor. The varieties range from the nondescript grocery store containers of moist and salty crumbles to the crowd-pleasing but bold traditional Roquefort or Gorgonzola to the mild amber paste of a nutty Stilton to the mouthnumbing crunch of a leaf-wrapped Spanish Valdeon. The United States even has a few excellent artisan examples. On our coast, some notable blues I’ve found are made by Rogue Creamery in Oregon, Point Reyes Farmstead Cheese in Point Reyes, California, and Twin Sisters Creamery in Ferndale, Washington.

Perhaps my fascination with blue cheese is a bit more personal: raised with a Midwestern palette, blue cheese was always seen as an extreme food, even too extreme for salad dressing. In my family, you never ordered the blue cheese dressing because it might be too strong. As an amateur cheesemaker and cheese taster, I’ve learned that blues should be destined for more than dressings and sauces— quality blues should be eaten the same way any other excellent cheese is enjoyed—alone (my preference) or on a cracker. The more variation of paste color, blue or green mold veins and strength, the better. There is nothing outrageous or strange about a good blue cheese—it is just another flavor variation in this artful food that uses mold, bacteria and milk.

At its heart, blue cheese is all about two molds: Penicillium roqueforti (blue mold) and Penicillium glaucum (green mold). In the case of a quickly maturing petit blue—a variation of Brie, except it uses blue P. roqueforti instead of white P. candidum—the mold powder is added to the milk before processing. For longer-aged blue cheeses, the mold powder is actually added to the curds after they have settled for a period of time. Have you ever wondered why some blue cheese veins seem so straight that they form a pattern? That’s because blue mold thrives with oxygen, and the best way to get oxygen into the center of the cheese is to pierce it with a sharp and skinny metal rod during maturing. In the home cheese kitchen, I simply use a kabob skewer, but commercial blue cheese piercing machines (BCPMs) are much more thorough and fast, and look like a torture device you might see in a horror movie.

Following the common factor of blue or green mold, the process for making blue cheese and the time for aging it varies greatly. The longer a blue cheese is aged—like any aged cheese—the more the flavors will change and develop, some mellowing, others intensifying. Other molds may grow on the outside of the cheese and will either be suppressed by the affineur (that’s a fancy word for a person who monitors the aging of cheese) by washing the rinds, or in some cases, those molds will be allowed to flourish.

The process for making the blue cheese involves some room-temperature ripening times to let the milk or curds get good and sour. For my petite blues, the bacterial culture sours the milk during a ripening of nearly two hours before rennet is added for curdling, and for aged blues, the milk is not ripened. Instead, the curds are left to drain for a day or two for this to happen. Once the curds of aged blues—like Gorgonzola or traditional Roquefort—have drained, the curds are broken into chunks, are sprinkled with P. roqueforti or P. glaucum powder and are pressed into mold forms for aging.

Look for Part II of this story in the July issue.

Twin Sisters Whatcom Blue (top) is sharp and flavorful, reminiscent After my blue cheese rounds get some bloom, I pierce them with of a Roquefort. Clawson Stilton (bottom) is mild, nutty and crumbly skewers to make sure that the P. roqueforti mold will work its way into despite the proliferation of blue mold. the center of the cheese. Any sanitized skewer will do.

18 The Las Vegas Food & Beverage Professional I June 2017

www.lvfnbpro.com

Product Review

By Bob Barnes

RiceSelect Organic Pearl Couscous

RiceSelect recently launched Organic Pearl Couscous and is the first company to produce couscous in the US and the first in the world to commercially make an organic version of the ball-shaped Middle Eastern staple that has become a popular side dish among American consumers.

Produced entirely in the USA with organic, durum semolina wheat, it is available in both Original and Tri-Color varieties. Also known as Israeli couscous, because of its larger size, pearl couscous has a slightly chewy texture and, because it is toasted, it has a slightly nutty flavor. Pearl Couscous is shaped into small balls and then toasted in an open flame oven. Toasting also allows it to absorb liquid without falling apart. This toasting technique differentiates Pearl Couscous from other pasta, and enhances the multitude of recipes in which it can be included.

What’s more, Organic Pearl Couscous is low in fat, cholesterol and sodium and is also Non-GMO Project Verified, Star K kosher certified and certified organic by the Texas Department of Agriculture (TDA) and the USDA. I googled and found a recipe clone for an Israeli couscous dish containing golden raisins and pistachios served at a restaurant chain that has long been a favorite of my household. As this chain no longer has a restaurant in my area, I was happy to discover the recipe tasted exactly how we remember it and also glad to find the availability of this US-made couscous.

If you email me and ask nicely, I will be willing to share my newfound recipe.

RiceSelect Organic Pearl Couscous is sold in convenient 24.5 oz. re-usable, recyclable jars, and available for purchase at grocery stores nationwide and online at www.riceselect.com.

Wicked Joe Organic Coffee

Another organic product I had the pleasure to sample is Wicked Joe Organic Coffee, made by a family-owned company based in Topsham, Maine. The company has a strong commitment to sustainability, with new solar-powered facilities and a state-of-the-art energy-efficient roaster.

The coffee beans are USDA certified organic and non-GMO verified and purchased directly from farmers and cooperatives across the globe. It’s important to note that the company is Fair Trade certified, meaning it ensures that farmers get fair prices for their product, guaranteeing a decent, living wage in return for high quality coffee and sustainable practices that help protect the environment. The environmentally-conscious company also has an extensive recycling program which includes sharing all chaff and grounds they produce with local organic farms and gardeners to use for composting.

As if all of this wasn’t enough to make you want to check out this company’s products, after tasting the Big House Medium-Dark Roast and French Dark Roast versions I can verify that it is outstanding coffee that is quite rich and smooth and as good or better than other premium coffee brands I’ve tried.

For more information about Wicked Joe, visit www.wickedjoe.com where you can also purchase coffee. Prices range from $9.99 to $12.95 for a 12 oz. bag.

Glenfiddich IPA

A few months ago I reported on an Irish whisky distiller aging its spirits in a cask that had formerly contained beer. Now I’ve found one in Scotland, Glenfiddich, doing the same.

Created collaboratively by Glenfiddich Malt Master Brian Kinsman and IPA expert Seb Jones, the distilling company collaborated with local Speyside Craft Brewery to create a bold and zesty India Pale Ale. The beer was aged in ex-Glenfiddich casks for a month before it was removed and the casks were returned to the distillery and filled with single-malt whisky and aged for an additional three months. The final result was determined after a lengthy experimental process to determine the exact beer strength and the time the whisky spent being finished. The result is a vibrant and fruity dram that while not a beer-flavored whisky, shares some flavor touches, such as fruitiness and citrus notes, making this a true crossover between whisky and beer. Glenfiddich claims this creation is the first ever single malt whisky finished in IPA craft beer casks.

Glenfiddich IPA is distributed by Breakthru Beverage in Southern Nevada,

by Young’s Market in Southern California and is available at Total Wine.

The SRP is $65.99. For more info on how this product came to be, visit www.glenfiddich.com/us/explore/india-pale-ale-experiment.

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June 2017 I The Las Vegas Food & Beverage Professional 19

Best of the Best

By Shelley Stepanek Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.

photo by Kevon Stover

photos courtesy Standard and Pour

Culinary News

Standard and Pour is the newest Sunday brunch spot to be. With a terrific view over the whole city, and the most amazing bloody Mary bar that I believe I have ever seen, my brunch on a recent Sunday was the highlight of the week. It opened as the last restaurant of Kerry Simon, who teamed up with Titan Brands, owner of the Hussong’s Cantina chain. Manager Ed Tracy and his assistant Chelsea Anderson were so accommodating.

Located on the 2nd floor the elevator whisks you up and you can relax in a side room while waiting for a table. With unlimited mimosas or bloody Mary’s for $24, for super drinkers this is a great deal. We started with beer pancakes with bourbon sauce, and a giant sized English muffin smothered with eggs and bacon, big enough for two. They serve a 2-lb muffin, filled with poppy seeds and lots of goodies, which I couldn’t resist. The smooth risotto is great, and the mac/cheese is the kind that doesn’t run, a great plus. The roasted beet salad, which is being featured on more and more menus across town, is marvelous. They also have fondues with spinach and artichokes, mini burgers, kimchi tacos and spicy shrimp. Hours are Mon-Sat 4-10, Sunday is 10-3. Located at 11261 S. Eastern, be sure to call for reservations. 702-629-5523 standardandpourlv.com

photos courtesy Laughlin Chamber of Commerce

Impossible Foods makes fantastically delicious meat, fish and dairy foods, comprised totally from plants. They hope to transform the global food system by 2050 to feed 9 billion people. The first Impossible Burger was launched in NYC last year, and now is at Andrea’s in Encore Hotel.

Founded in 2011 in Redwood City, CA, with a staff of 150, Pat Brown wanted to produce meat and dairy from plants which would have a much lower environmental footprint. He got a team together of top chefs, farmers, scientists and flavor experts and started working on a “meat” that is exactly like beef. He scored a victory and made it in the form of a hamburger for his first go round. Impossible Foods will be expanding into other areas of food production, mimicking the qualities of pork and poultry. Animal agriculture requires a huge amount of land water and energy. Impossible burger products uses only 25% of the water, 5% of the land and 13% of the greenhouse gases as raising beef. The beef product is composed of water, textured wheat protein, coconut oil, potato protein, natural flavors, 2% or less of leghemoglobin (soy), yeast extract, salt, soy protein isolate, konjac gum, xanthan gum, thiamin (vitamin B1), zinc, niacin, vitamin B6, riboflavin (vitamin B2), vitamin B12 and soy wheat.

The proteins from the wheat and potatoes give the burger its familiar chew and just as much protein as one made from beef. Xanthan and konjac binds everything together enabling them to shape the burgers into patties and meatballs. Coconut oil allows it to be perfectly moist and juicy. Andrea’s is a hip Asian dining spot in a stylish setting at the Encore. Being the first restaurant in Las Vegas to serve this burger, Impossible Foods hopes to be in 1,800 restaurants by the end of 2017.

Chef’s Food Fest at the Aquarius in Laughlin on June 8

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This 30th annual event sponsored by the Laughlin Chamber of Commerce is sold out every year, so buy your tickets early for a fantastic price of $75. Held last year in the Aquarius Pavilion, all the local casinos, along with the Stratosphere from Las Vegas, created signature dishes. There is an award for four categories with last year’s winners as follows: Harrah’s was recognized for Best Desserts; Colorado Belle/Edgewater received the Best Epicurean Experience; Avi Resort & Casino was honored for Best Creative-Based booth design; and Nevada Beverage was voted the Most Flavorful and Fun Presentation by a Liquor Distributor. All proceeds go to the River Fund, Inc., a local not-for-profit organization that helps with local causes. You never know what each chef will create and how many ways they can display their beautiful art. The tables are decorated, ice sculptures created, some servers dress in theme costumes, and plenty of cold beer and creative drinks are served, most in take home glasses or copper mugs. From lobster and crab legs, to duck, Mexican food, Italian dishes that are mouthwatering, salads in taco cups, to unique desserts one could eat for hours and then wish they had squeezed in just one more for a midnight snack, there are simply way too many offerings to even try half of the bountiful spread. There is a great auction every year with restaurant and show tickets and sightseeing events. Stay overnight or for the full weekend, Laughlin has plenty to do. Seating is for 550 persons. Buy your tickets now! Email JMazzeo@LaughlinChamber.com to purchase. www.lvfnbpro.com

UNLV

By Kimberly Verdin

photos by Kimberly Verdin

Epicurean Society

Kimberly Verdin, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students, where she is on the leadership staff. She’s a Vegas local who believes that there is no end to learning about the hospitality industry.

by wonder, and finally excitement from wanting to share the experience. Hopefully, we’ll be able to sell carbonated fruit next year with new additional fruit.

The last event by the Epicurean Society was a dinner arranged by the club’s own Jacob Budisantoso on May 10. This event was more for the club itself, as it was meant to be a gift for members as Jacob will be graduating soon.

This means that the club will be losing a very valuable member of the family as he is always helping out and leading the back of the house preparations for events held by the club. I’m really glad I was able to get to know such a wonderful person. The dinner was a 5-course meal achieved with the help other Epicurean Society members such as Kevin Ng, Hannah Min, Clayton Sloan and Austin January.

The first dish of the 5-course dinner held a much more personal meaning. For example, the first dish was an amuse consisting of three different foods. It consisted of spaghetti with black vinegar in the sauce and a mushroom croquette, a shiitake mushroom dumpling and morel and golden raisin relish with potato espuma. This dish symbolized Jacob’s beginning progress in cooking and where it has continued forward. The second course was a salad comprised of a quick pickled daikon, rainier cherries, heirloom cherry tomatoes and green apple slices with a mint. These pieces were placed on top of a macerated cranberry and black vinegar sauce. The third course was a herb coconut sorbet and carrot puree soup served tableside, playing off a butternut squash soup. The fourth course was a Tom Kha Gai mushroom risotto with fried dates and keishi glazed trumpet mushroom.

This was covered with cilantro oil and micro

cilantro. The fifth and final course was a sort of dessert consisting of fried yucca chips, goat yogurt whip cream and a rolled roasted beet in the center with guava lemon reduction inside. On top of the guava lemon reduction, a torched rosemary was placed on top for aromatic effect.

Preparation for the dinner took 4 days, including the day of the event. I must admit that it was my first time trying such dishes. As I might have mentioned before, I’m a newbie when it comes to the F&B industry and more so in the world of cooking. I never knew such combinations were a possibility. The taste and flavor of each dish were foreign to me so it made for a good learning experience.

Everyone had their preferred course dish and mine would be the fifth course since I have a sweet tooth. For the dinner, we even had the pleasure of having Chef Mark Sandoval join us and he provided us with explanations of any ingredients we had questions on. It was like one big family dinner and one I will never forget.

Epicurean members will be spending their summer differently. Some members will be taking summer classes, starting their internships, taking up more hours at their job or maybe just spending their summer with their family. Just like Jacob, there will be other members of the Epicurean Society who will be graduating soon. I know that every single one will be missed and I wish them much luck on whatever may come their way. No one knows what to expect for the upcoming new school year with all the changes being made within the club and at UNLV, but until then, I’ll try to update everyone on the adventures of members during the summer.

photos by Hannah Min

Spring semester at UNLV has ended and summer break has finally arrived. A lot had happened as the semester came to an end. All eyes had been focused on study guides during study week and students felt the pressure from final exams. The school held events to help students relax and clubs ended strong with final events of their own as well. Of course, Epicurean Society ended the semester a bit differently than everyone else.

The final event the Epicurean Society held for everyone was the sale of Fizzy Fruit, or simply carbonated fruit. The sale had been set to happen on April 18 and on April 26.

As explained before, Epicurean had teamed up with Greek fraternities Pi Kappa Alpha and Sigma Alpha Mu for an event held by the Greek community at UNLV. I have to say that my favorite carbonated fruits were the raspberries and blueberries, the reason being that they remained carbonated for longer periods of time than the rest of the fruit.

There were also blood oranges, green grapes, strawberries and regular oranges.

Not all fruits were carbonated in case customers were feeling a bit less daring. With the weather having been hotter, students were attracted by the prospect of being cooled down with the taste of refreshing and cool fruit. The club had a great turnout of course and any leftovers were used to make fruit smoothies. The club makes a point to not let anything go to waste. It was pretty interesting and amusing seeing the reaction of customers when they received a sample of the carbonated fruit to try. Their reactions mirrored that of members’ first experience during the demo a few weeks back. The progression in reactions consisted of curiosity, then surprise, followed

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June 2017 I The Las Vegas Food & Beverage Professional 21

Human Resources Insights Finding Balance in Life and Keeping Perspective

By Linda Westcott-Bernstein 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

In our busy lives and information-overloaded society, it can seem fairly rare that we are able to find a moment of total relaxation and peace, and then have the foresight to remember to give thanks for it. It can feel like each day is rushing by us and we don’t have a moment to breathe. Some days, I feel bombarded with so much “important” information that I am supposed to and need to retain, that I not only lose sight of where I am and what I’m are doing, but I often lose perspective on what and who is important.

I have a sign in my office on the wall that reads ... “take time to breathe!”

I have to remember to regularly glance at that sign while I am working to remember that I can’t do everything and be everything, to everyone.

At least not all at one time. It has always been my mindset that HR is the problem solver, sounding board and safe zone where individuals can come and speak their mind about their work, boss or other frustrations. I never want to change that perspective either. As a mother, in my mind I am always thinking... people (my children) need someone to talk to and that is my key role and purpose in human resources. My children need to vent and know that their comments and frustrations will be kept private and confidential.

So, how do we manage to keep our heart and soul alive and well in the work-a-day world that we’ve embraced?

I suggest that you do the following things...

• Remember that we are dealing with people, and no two individuals think alike or see things in the same way. Have patience and compassion.

• Strive to keep balance in your life with commitment to your work but also passionate commitment to family and loved ones. No matter what, family comes FIRST! • Focus on your goals but keep perspective by allowing yourself “days off” and “down days” where your mind can wander and your body can just soak in the sunshine and listen to the wind through the trees. Make relaxation a regular thing!

• Say thank you (and with sincerity) to those around you - your team, friends, family and your God. Be thankful and appreciative of each and every moment, day and opportunity!

• Treat your body, heart, mind and soul well and take care of it! Find time to rest, laugh and relax! Our body is the vessel that we use here on Earth, for the limited time that we are here, so take good care of you!

No matter our faith, giving thanks, prayer, and taking time to appreciate the world around us is key to our happiness, finding and keeping balance in life, and maintaining a sound perspective on who and what is important. You may pour your entire being into your work, and hopefully your family as well, but it is essential that you also find balance in all that YOU are and do. To find true happiness you have to have faith, compassion, and love for and in yourself and your fellow man. Never lose sight of what is important - it always comes back to YOU!

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.

22 The Las Vegas Food & Beverage Professional I June 2017

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By Ben Brown

The Bottom Line Social Media Insights: Sometimes You Gotta Pay to Play

Social media marketing is quite easy for establishing a strong base— just create your profile and post regularly. But to really get your message out to a broader audience, there’s an intricate ecosystem involved, and it involves taking out your checkbook.

One of the most difficult things to do in any business is pay any kind of marketing effort. Results aren’t as tangible or secure as any kind of capital investment—“Why should I pay for a Facebook ad when I can put that money toward new patio heaters?” one might ask. At the same time, we now live in a world where so much of marketing can be free.

“Why should I pay to advertise on Facebook when I can post for free?” is another common question.

Paid marketing, however, is a necessary evil if you are truly serious about getting the word out to new potential customers. The key word here is new. Let’s take a closer look at the kind of difference paid marketing can have over the free alternative…

We’ll use Best Burgers as a fictional example. Best Burgers is a successful fast-casual spot with several locations across Los Angeles.

They have a strong local following that hounds over—you guessed it— burgers. Best Burgers is now expanding to San Francisco and wants to make its presence known up north. Here’s the first path Best Burgers can take: The free path • Best Burgers lines up a bunch of great posts on its social media channels: Facebook, Instagram, Twitter, maybe even Snapchat.

• They use all the right hashtags that apply to San Francisco.

• They make a great video to post to their YouTube account and tag it with all the right terms for San Francisco.

Do these marketing tactics sound familiar? They’re certainly among the most commonly used. They also all fall under one central theme and huge hindrance: they mostly reach the people who are already in the know or actively looking.

Think about it: When you post on your social media page, the only people who see it are those who are already following you. Sure, you may get a few people to share your post, but for the most part you’re speaking to a pretty closed-off network. Sure, there’s a chance that www.lvfnbpro.com

Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned

writer and consultant, Ben works with Fortune 500

companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business

Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.

your post may ‘go viral,’ but relying on that one-in-a-million chance may not be the best payout for the time and energy that it takes to manage a proper social campaign.

Think about other traditional marketing methods for a restaurant new to the area. Best Burgers may have a grand opening sale with great discounts to attract local foot traffic. They may invite local food writers in to review the place and share with their subscribers. Both of these examples are aimed to attract new people who were previously unfamiliar with the Best Burgers brand. This same mindset should be applied across your marketing channels, social media included.

So here’s the road less traveled, especially by smaller restaurants that don’t believe they have the budgets required to advertise on social media: The paid path • Sponsored social media posts and videos that are geared up to appear only to people who live within 10 miles of the new Best Burgers location, who are prone to loving burgers and the type of atmosphere Best Burgers conveys • Supplementing these ads with a call to action, such as leading them to the Best Burgers website or informing them of their grand opening sale • Timing these ads around when any food writers may publish their articles on the restaurant, so that readers will see Best Burgers appear from multiple channels and be more prone to converting from a sponsored post after seeing Best Burgers mentioned in traditional media • Supplementing the paid social media posts with the same posts used in ‘the free path,’ so that when new people visit the Best Burgers profile pages, they see new and different content than the ads that brought them there to begin with For those dedicated enough to take the paid path, be sure to make your sponsored posts relevant and not too in-your-face. It’s one thing to have a beautiful burger photo with a heading like ‘Love Burgers, well SF is in for a treat’ rather than ‘Best Burgers coming to SF!’ Give them a reason to click, and you will have an incredible tool to increase conversion.

June 2017 I The Las Vegas Food & Beverage Professional 23

By Bob Barnes

photos courtesy Portofino

What’s Cooking

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

He welcomes your inquiries.

Email: bob@lvfnb.com

Chef Michael LaPlaca

A Lobster Tale: the story of how an old school lobster dish was recrafted at Portofino We stopped in recently to Portofino at The Mirage, which a month earlier had been placed on Gayot’s Top 10 Italian Restaurants in the US list, to enjoy the masterful culinary stylings of Chef Michael LaPlaca. Chef never fails to astound me with his creativity and skill and

on this visit I experienced for the first time a classic dish that has been served at The Mirage from the earliest days of its existence and harkens back to the days when Steve Wynn built and opened the resort. The dish is Lobster Milanese and it was a favorite dish at Kokomo’s Steakhouse, the signature restaurant of The Mirage when it first opened (now Tom Coliccio’s Heritage Steak).

There is a story behind the dish, which may or not be true, but it goes like this. Back in the day, Wynn and his executive chef were walking the streets of Tuscany, Italy when they noticed an elderly woman pounding something. They approached and asked, “What are you making?”

The woman responded, “Milanese!” Both men were confused as they knew traditional Milanese as a dish using veal, but this woman was making it with lobster. Wynn tried it and loved it! It was served simply breaded, panfried and topped with a lemon butter and fresh sautéed spinach. They decided to bring it to Las Vegas and serve it as the signature dish of Kokomo’s Steakhouse. It created quite a stir, as guests would visit from all over the world just to try it, which for years was the top seller of the hotel. But, through many years of rotating chefs and the closing of Kokomo’s, the Lobster Milanese was never to be seen again.

That is, until 2013, when Portofino Restaurant was born under the creative minds of Chef Michael LaPlaca and GM Chris Zadie. During

24 The Las Vegas Food & Beverage Professional I June 2017

every visit to their restaurant I find evidence of how they go to great lengths to please and grant the wishes of their customers and create dishes at their request, and here is yet another example. As LaPlaca and Zadie began to meet many longtime guests of The Mirage, they learned about the missing dish, so with an open mind and open heart, Chef Michael decided to take the descriptions of how the original was made and bring it back to life. Chef uses a full-pound New England lobster tail, lightly poaches it in butter and flash fries it in savory breadcrumbs and finishes it with garlic spinach and a brisk citrus-butter sauce. Chef says it’s a matter of timing, for if it’s cooked just a few seconds too long it will be too tough.

Zadie reports that guests that hadn’t been back to The Mirage in years are now coming back for this specific dish. Although not on the regular menu, this not-so-secret menu item has been featured in several publications doing features on secret menu items. Now one of the restaurant’s most requested dishes, it can be had at any time as long as you pre-order it three days in advance so the restaurant can arrange to procure the fresh lobster.

My sincere thanks to Chef LaPlaca and Zadie for allowing me to experience this unique and exquisite dish. I must confess I consider myself to be a lobster purist, thinking lobster should only be poached and served with drawn butter.

That is, until now. www.lvfnbpro.com

Slice of Vegas at Mandalay Place Continues to Offer Local Beer and Great Food

Executive Chef George Motsinger

photos courtesy of Slice of Vegas

My recent visit to Slice of Vegas reaffirmed my first impression of a restaurant that goes beyond the traditional norms. This casual gourmet pizzeria enjoys a prime location in the Shoppes at Mandalay Place between the Luxor and Mandalay Bay, and Executive Chef George Motsinger, an alumnus of Le Cordon Bleu, dishes up an assortment of traditional and non-traditional pies. We enjoyed the Choked Pig—pesto aioli sauce, mozzarella, sun dried tomatoes, bacon, artichoke, basil and whiskey sour cream; and The Hangover—sausage, gravy, green peppers, onions, potatoes, bacon, ham, mozzarella and scrambled eggs. But don’t be fooled by the individual pizza classification on the menu, for only a competitive eater could finish the whole 12-inch pie. If you don’t want pizza, you should be satisfied with the ‘Bowls of Pastabilites,’ an option to choose your own pasta, sauce, protein and veggies; and vegans will appreciate the back of the menu, which lists all of the many vegan offerings.

I’m happy to report that Slice of Vegas still features many beers not found on everyone else’s menu, such as Dragon’s Milk, Old Rasputin, Duvel, Delirium Tremens; and best of all, a collection of no less than 11 local beers, including representatives from Bad Beat, Big Dog’s, Crafthaus, Joseph James and Tenaya Creek.

Show up on Thu.-Sun. and you will be astounded by the magic of Zack Pattee, who will come to your table to perform slight of hand tricks, such as turning a $1 bill into a $5 bill. Unfortunately he declined my request to change my $10 into a $20, but it was worth a shot. www.sliceofvegaspizza.com

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June 2017 I The Las Vegas Food & Beverage Professional 25

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/Infinity Photo

The Epicurean Affair, held at The Palazzo Pools on May 25, is one of Las Vegas’ premiere culinary events, and a chance to sample the best from more than 70 of the finest establishments (both on and off the Strip) Las Vegas has to offer.

Here’s to eating and drinking to a good cause, as this yearly event raises funds for scholarships for students interested in culinary careers provided by the Nevada Restaurant Association (NvRA) and its partners, along with the nationwide ProStart program, a national high school culinary skill and restaurant management program.

Throughout the evening I spoke with some of the prominent executive chefs in attendance.

Following is what they had to say about the event and what they brought to the table.

Chef Timon Balloo (SUGARCANE Raw Bar Grill and host of this year’s Epicurean Affair): “It’s my first year at Epicurean and I’m honored to be here hosting it. As host I helped the team curate the selection of restaurants, worked with the media on branding and helped market and publicize the event like the TV show I appeared on this morning on The CW. I’ve heard nothing but great things about this festivity and am really excited that proceeds go to the Nevada scholarship fund and helping kids start their career in culinary arts, which is right up my alley. I’m serving one of my favorite dishes from the restaurant: bluefin tuna tartare with avocado cream and yuzu kosho.

I’m super honored to have my restaurant (which opened earlier this year) here, because the caliber of chefs and the Venetian brand is hands down one of the best in the world.”

Chef Rick Moonen (RM Seafood and Rx Boiler Room): “We’re big supporters of the NvRA. This is such a great event and it’s colossal in size, which makes it a lot of fun for people that attend and it’s all about hospitality. I did a buffalo fish, which is a very choice fish from the Tennessee River that we marinate in yuzu, and put on a steamed bao bun with some anti-inflammatory slaw and spicy mayonnaise.

Chef Sean McClain (Sage): “Super excited to be here; this is Sage’s first time at Epicurean. We are serving a fresh snow crab salad with an avocado tomatillo gazpacho and a jalapeno vinaigrette.”

Chef Scott Pajak (Lagasse’s Stadium): “This is

a great event to see a lot of great restaurants that are in our city and a chance to see people you know and say hi. This is my 6th year coming and my first day working at Lagasse’s Stadium was working this event. Today we’re serving our raw ahi tuna poke, which is one of our signature appetizers, made with tuna poke ponzu, avacodo, a little Chinese mustard and wasabi sesame seeds.”

Chef Steve Young (Edge Steakhouse): “This is my first time here. I think it’s great to be in the same place as all these great chefs. We’ve got our baby beet salad with toasted pistachio and burrata cheese. We like to do our beets three ways: we roast them, slice them raw and puree the rest.”

Chef Olivier Dubreuil (Executive Chef of The Venetian/Palazzo): “The event has been held here since 2010 and I think this is a great event for everyone to come in and experience, enjoy a great evening and support a great cause. Tonight Chef (SUSHISAMBA Executive Chef Joel Versola) is serving miso salmon with tomato salad and jalapeno dressing.”

While by no means a scientific survey, I asked my entourage of four to select offerings that had the wow factor. The results were: pucini mushroom ravioli in champagne truffle cream from Il Munino; dry-aged slider with house pickles, tomato jam and cheese from Beauty & Essex; Prime rib with vegetable succotash from the soon-to-open Robert Irvine’s Public House; eggplant parmesan with layers upon layers of eggplant, sauce, Pecorino Romano, mozzarella and Italian parsley from Carmine’s; panna cotta olive oil porketta from Buddy V’s; prickly pear vodka popsicle from STK; and award-winning whisky from local H&C Distilling Co., which recently won two Double Gold medals for its Smoke Wagon Uncut Unfiltered Straight Bourbon Whiskey and their Smoke Wagon Private Barrel Straight Bourbon Whiskey at the prestigious 2017 World Spirit Awards.

This small sampling doesn’t do justice to myriad 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.

26 The Las Vegas Food & Beverage Professional I June 2017

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Bob’s Beer Bits and Sips

Refreshing Fruit Beers for Hot Summer Days

By Bob Barnes Summer is a time of harvest and with warmer temperatures, beers that are easy drinking and refreshing. Fruit beers come to the forefront, but I want to dispel the misconception that all fruit beers are syrupy sweet; the four examples described here should help to do just that.

Unibroue Éphémère Sureau (Elderberry) Unibroue has long brewed a line of fruit beers titled Éphémère, with variants of apple, pear, cherry, blueberry and black currant. The Canadian Belgian-style brewery’s latest creation adds an elderberryflavored ale to its Éphémère family brewed using a balanced blend of elderberry fruit and flowers. “This is the first time we’re using both the fruit and flower in making an Éphémère beer,” explains Jerry Vietz, Unibroue’s Master Brewer. “The elderberry flower’s aroma is a perfect complement to the fruit’s rich, delicious flavor.” Elderberry and its aromatic flower have been used in countless recipes, but it’s the first time I’ve seen it used in a beer and I found it to be a delightful blend. It brings a slight tartness, which alludes to its name (“sureau” is French for sour) and its deep purplish-blue hue and creamy pink head makes it easy on the eyes. Released May 1 in 12 oz. six packs and variety packs, unfortunately it’s only available for a limited time, so the time to seek it out is now.

Coney Island Watermelon Wheat Nothing shouts summer like a slice of watermelon. You would likely imagine a watermelon beer, like its namesake fruit, would be quite sweet, but such is not the case of this Coney Island Brewing’s newly released version brewed with watermelon juice. That’s likely because of the brewer’s use of Cascade and Citra hops to balance it out. Don’t get me wrong, it’s still a bit sweet, but not to the point of being syrupy. “New Yorkers, as well as transplants like myself, long for sunny summer days after a blistering winter,” said Eric Hernandez, head brewer at Coney Island Brewery. “Capturing what summer is about in Coney Island is exactly what we did with Watermelon Wheat. Watermelon is a summer staple and its flavors complement the wheat, caramel malts and citrusy hops, making for a fun, refreshing, thirstquenching beer.” This brew is being offered throughout the warmer months.

Stiegl “Zitrone” Lemon Radler The Austrian Brewery Stiegl is widely recognized for producing a low ABV easy-drinking beer made with grapefruit juice. Now its Lemon Radler has been released in the US, made with a citrus fruit also known for being tart. To create it, the brewery blends 60% of its signature Goldbrau lager with 40% natural lemon juice to give it a distinct tart flavor and citrusy aroma. And, at only 175 calories per 16 oz. can and 2% ABV, it will help you watch your waistline and its extremely low alcohol content makes it a perfect summer refresher that is geared toward individuals with health-conscious, active lifestyles. In case you were wondering, in German “radler” means “cyclist” and this beer style is often referred to as a “bicycle beer” because of athletes who prefer to indulge in this type of brew as they bike through the Alps. The Stiegl Lemon Radler is available on draft and in four-packs of 16-fluid-ounce cans.

Garage Brewing Mango Wheat The Temecula-based Garage Brewing Company brews several beers with unorthodox beer ingredients, such as its D’Unkle Peanut Dunkleweizen and Cold Brew Coffee Milk Stout. Now we put the spotlight on its Mango Hefeweizen, which won a gold medal at the L.A. International Beer Competition in 2014.

Although it’s available year round, this beer is well suited for summer, as it is only 5.5% ABV, lightly hopped at 12 IBUs and not heavy in malt, allowing the tropical fruit flavor to shine, but not overpower. It’s not overly sweet, and as it’s brewed with a German hefe yeast, you’ll also encounter a subtle banana aroma. It’s available on draft and in 12 oz. six packs and 22 oz. bombers.

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EVENTS

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June 8 the Chefs Food Fest sponsored by the Laughlin Chamber of Commerce and held at the Aquarius Casino Resort, has the participation of all of Laughlin’s finest chefs, who will be on hand to prepare their best appetizers, entrees, desserts and drinks. laughlinchamber.com/cff

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June 13-15 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 The Las Vegas Restaurant Week will return June 19-30. 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 25-28 The Institute of Food Technologists will hold its annual meeting and food expo at the Sands Expo Center in Las Vegas. The largest concentration of qualified decision makers in the food science industry, this expo showcases 1,200 exhibitors, an exhibition of research in food science by IFT students, and 100 sessions on the latest research and insights in the field of food science and technology for its 20,000 attendees. www.iftevent.org

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Audrey Dempsey Infinity Photo page 30 www.infinity-photo.com 702-837-1128 Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715 Deep Eddy www.deepeddyvodka.com Designated Drivers www.designateddriversinc.com 877-456-7433

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Hawaiian Frost page 27 Frozen Dairy Treat www.samurai-inc.com/hawaiian-frost/

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

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Keep Memory Alive Event Center 702-263-9797 kmaeventcenterlasvegas.com

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

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Rodney Strong Estate Vinyards www.rodneystrong.com

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White Soy Sauce www.whitesoysaucefood.com

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World Tea Expo worldteaexpo.com

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