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July 2012
CONTENTS
5
FEATURES
Cover
This month’s cover and feature story are on RHOMANIA, the company that beings us the GRAIL™, a hand-held wine cellar (or should that be seller), making beverage ordering simple and intelligent and making additional profits for the establishments using it. Check out the feature story. You’ll be glad you did! Full story on page 16
22 Our all-time favorite pastry/chocolate chef has left the Strip
and gone out on her own. MEGAN ROMANO has left Aureole and opened her own store called appropriately, CHOCOLATE & SPICE, on the NW side of town. Take a look at the creative wonders Megan has to offer at off-Strip prices. Only problem, Chocolate & Spice is on our side of town and it is habit forming! Thanks and good luck, Megan…
11
29 SOUTHERN WINE & SPIRITS VICE PRESIDENT OF BEER CLYDE
BURNEY has been a great friend and supporter to LVF&B PRO and we are delighted to give him the spotlight in this issue.
Back Cover
CALLING ALL MIXOLOGISTS! Join us with your creative cocktail recipe and show everyone what you’ve got. We are proud to work with Lithuanian Spirits on this “GREAT LAS VEGAS COCKTAIL SHAKE-UP! Check out the rules and regulations on the back cover and “get shaking.”
Page 4 Hot Off the Grill! Page 5 LuckyRice
28
Page 6 HR Insights Page 8 Nicole Faith Kohri Page 9 What’s Brewing? Page 10 Food for Thought Page 11 Chocolate & Spice
The Las Vegas Food & Beverage Professional corrects mistakes. The feature on Coconuts Beach Bar & Mexican Grill in the May issue stated incorrect information about the size of the restaurant’s burrito and the homeland of its chef. Coconuts is home of the Four Foot Burrito. Executive Chef Raul Prudencio is from Mexico and has cooked in Massachusetts.
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Page 16 RhoMania Page 18 What’s Cooking? Page 20 Escoffier Mixer Koi Restaurant Page 21 Educating Our Professionals Page 22 Clyde Burney
Page 12 Brett’s Vegas View
Page 23 Gospel Brunch at House of Blues
Page 13 Carnevale!
World Tea Expo
Page 15 Chandra’s Latenight Picks Industry Nights
Page 25 Chef Aaron Sanchez Page 26 Conserve Water Page 28 Wine Talk Page 29 The Spirit of Spirtis! Bratalian Media Event Page 30 F&B Associations
Island Sushi & Hawaiian Grill
Page 31 Advertiser Index
Chef of the Year Gala
Events
July 2012 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com
HOT OFF THE GRILL!
July 2012 Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions, comments or advertising inquiries please email mike@lvfnb.com
THE INAUGURAL LUCKYRICE NIGHT MARKET was recently hosted on the Boulevard Pool deck of The Cosmopolitan of Las Vegas to the delight of Asian food lovers, including our Editor-in-Chief, an old Asian hand himself. A local success story in his own right is Colin Fukunaga, owner and creator of FUKUBURGER, here offering another of his great creations for a tasting!
Bob Barnes Editorial Director
THE 25TH ANNUAL LAUGHLIN CHEFS FOOD FEST, hosted by The Aquarius Casino Resort and sponsored by the Laughlin Chamber of Commerce, was recently held and attended by a sold-out crowd. This Chamber fundraiser gives all of the properties and their chefs a chance to show off what they have, and awards are given to the best in several areas. We congratulate all the chefs for their great contributions and a special thanks to Connie Davis, Executive Director of the Laughlin Chamber of Commerce, who pulls it all together each year!
bob@lvfnb.com
Juanita Aiello Creative Director juanita@lvfnb.com
@lvfnb
The Las Vegas Food & Beverage Professional
Escoffier of Las Vegas held a mixer recently at the Azure Pools inside The Palazzo, which also celebrated Chef Olivier Dubreuil’s birthday with a magnum of Champagne. Epicurean friends and associates were on hand to wish him well and share the Champagne and other delights. On hand were Sebastien Silvestri, Vice President of Food & Beverage at The Venetian/Palazzo, and Claude Cevasco, President of the Las Vegas chapter of Escoffier.
The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue! NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.
CONTRIBUTING STAFF
Pre-Press Technician Brandon Yan
Contributor Chef Jet
Contributor Juanita Fryer
Contributor Jackie Brett
Contributor Shelley Stepanek
Contributor Les Kincaid
Contributors Scott & Elaine Harris
Contributor Mitchell Wilburn
Contributor Beth Ellyn Rosenthal
Contributor Kim Trevino
Contributor Patrick Sullivan
Contributor Pam Bokelmann
Contributor Chandra Paige
Spirits Editor Adam Carmer
Contributor Charlotte Maher
Contributors Lucille Thaler & Tony Zanoff
Contributor Linda Bernstein
Contributor Michael Oshman
Contributor Alice Swift
Contributor Ben Brown
Contributor Kellan Bartosch
Contributing Photographer Bill Bokelmann
Contributing Photographer Rose Powell-Carver
Contributing Photographer Matt Carter
4 The Las Vegas Food & Beverage Professional I July 2012
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By Mitchell Wilburn
LuckyRice Night Market Showcases Asian Cuisine at Inaugural Stop at the Cosmopolitan Saturday June 23rd, lovers of Asian-inspired cuisine were treated to select bites by chefs hailing from Las Vegas, New York, Los Angeles, and beyond. A sold-out crowd is certainly a good omen for the inaugural Las Vegas stop on this New York based food festival. Innovative, unique and world-class flavors were the name of the game and our home-town heroes were bringing out an amazing array of bites right alongside some of the biggest names in Asian cuisine. The Cosmopolitan’s own mixologists, as well as some recognized names from the bar and nightclub industry, were in charge of the night’s libations. They shook, stirred, strained, measured, and poured their masterful concoctions throughout the night, each of them highlighting the Asian influences. One of the sponsors for the LuckyRice Night Market was Bombay Sapphire East, which is their Asian botanical ingredient infused blend. Tony AbouGanim, drawing from his experience pairing with Chef Jet Tila’s cuisine, was mixing up “Bubbling Rose,” a mix of Bombay East, homemade hibiscus syrup, lemon and champagne. Jet Tila himself was bringing out pork belly steam buns, and a braised short rib taco with brussels sprouts and a spicy, savory Kochujang salsa. The buns themselves were very unique in that they were fried, kind of like a doughnut.
Mitchell Wilburn is a food and drink writer living in Las Vegas. You can view his restaurant, beer, spirits, and event articles at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/ mitchellwilburnofficial.
pandan cupcake with coconut cream. Shirley Chung, already adept at the Asian fusion game at China Poblano by Jose Andres, was making a “Ro Jia Mo” red braised pork belly street sandwich and Escabeshe marinated pork ribs in a mole Amarillo sauce. Paul Qui, Uchiko owner and Top Chef Texas winner, was making a sunchoke dashi with summer vegetables, a fried zucchini flower and Bottarga, a cured sea urchin roe. Naturally, someone was going to take a bao steam bun and crank it up to eleven. Eddie Huang of Baohaus NYC, naturally, made a sous-vide char sui pork bao with Chinese salty relish, Taiwanese red sugar and crushed peanuts. Right next door to his booth was Southern Wine and Spirits’ sake tasting booth where Sake Sommelier Louis de Santos was serving up samples from the best of their sake catalog. Charles Phan was on the upstairs deck serving his garlic beef rolls with thai basil and dotted with just a bit of their fiery house-made sriracha. A bit smokier and with a fruity note from the chilies, this was head and shoulders above your average rooster sauce.
There were a few members of the LuckyRice culinary council, those charged with being the drive and spirit behind the event, serving up food from their own booths. Susur Lee, a veteran of Top Chef Master and owner of Lee in Toronto, made a juicy rack of lamb Thailandaise with Another standout dish was from Ari Kolender of mint chutney and curry sauce. Fellow council Red Medicine in LA; chicken dumplings fried member Pichet Ong (Qi, NYC) was the only crispy on the outside with caramelized sugar, dessert station, serving up olive oil torrejas pork fat, lemongrass and a little side of savory with strawberries, maldon salt and a big dollop confitures to dip. Colin Fukunaga and Robert of fresh whipped cream. Angelo Sosa of Top “Mags” Magsalin of the Fuku Burger food Chef All-Stars and Social Eatz in New York truck were making bite-sized versions of their was behind one dish that really knocked it out Fuku fried chicken: honey sesame chicken with of the park. This sideways version of surf and a cinnamon sugar fried andagi, drizzled with turf was served on top of a hollowed bone with a few slices of fluke sashimi, with a scoop of jackfruit maple syrup. bone marrow mixed with parmesan reggiano. Chris Hopkins of the Cosmopolitan was making With just a little slice of Japanese cucumber and his aptly named cocktail, “Year of the Dragon.” It finished with a blowtorch to get the parmesan was made with caramelized pineapple, Bombay just a bit toasty, this was one amazing little bite. East, yellow chartreuse, jalapeno tabasco, and The line was consistently around the corner after a cardamom lemongrass syrup, topped off with word got around about this delectable dish. a black pepper and sugar rim. This beautifully complex concoction was ready right as you enter, After such an uproarious first year here in Vegas, alongside fellow Cosmopolitan resident Anthony the LuckyRice Night Market is sure to visit us Meidenbauer’s Thai pork ‘bahn-mi’ style slider again. With such amazing dishes and cocktails with a coconut curry aioli, Asian slaw and thai from so many talented chefs and mixologists, this basil. It paired well with his nutty and botanical event stands as one to clear your calendar for.
Photos by Juanita Aiello
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July 2012 I The Las Vegas Food & Beverage Professional 5
HUMAN RESOURCES INSIGHTS
By Linda Westcott-Bernstein
Linda Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees. Linda has written a self-help book entitled “It All Comes Down to WE!” which offers guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on Amazon or Google books. Phone:
702-326-4040
Email: LindaBernstein@cox.net Booksite: ItAllComesDowntoWE.com
HR
Question of the Month
It’s Supposed to be “Guest” not “Pest”
Today’s Service Experience
The irony of today’s guest service experience is that it has pretty much become “self service.” Have you noticed that 9 times out of 10 you are the one that does all the legwork as it relates to solving a problem or fixing an error? And, if you speak up about a situation, you may be considered combative; even a pest. Do you notice service experiences? I do. I take note of experiences and I notice behaviors. An example of how guest courtesy has diminished occurred just the other day when I called my cellular phone company about errors on my billing statement. I had made a purchase of an expensive new cellular device and some charges appeared on my statement, that I had been informed, had been waived. The woman listened to my story but quickly interjected that it would be my responsibility to go back to the store where I had made the purchase and speak to them about clearing up the billing errors. No attempt to help me was made. Another of my recent “guest/pest” observations involved a flight between Phoenix and Denver. I am pretty sure that “guest” would be an unlikely description of how I felt as a traveler on this airline. It was akin
to being treated like a second-class citizen. The flight attendants made no time for me – their guest. They tend to focus on “class” distinctions and offer service based upon those criteria. Is their perception that some travelers are more valued than others? I’d hoped that we’ve progressed beyond class distinctions when flying, but then I could be wrong. Here’s what I experienced during this encounter: • Announcements made using the words “preferred” and “premier” status but directed only to some. • Gate boarding areas that are delineated with red carpet and premier signs on one side of the stanchion. • A handful of travelers treated as more valued than the balance of 160-170 passengers. We all know that the flight would not even get off the ground if it weren’t for the coach seat passengers. Things are tough these days and may remain that way for sometime. However, I believe that we need to look at this downturn as an opportunity; one where we learn about ourselves as well as demonstrate the characteristic of
mutual respect. If we ever lose sight of the importance of respect, compassion and courtesy, we are doomed. I have decades of firsthand knowledge of the days when people were courteous to one another. Have you noticed that most people don’t even smile these days? It’s almost like we’ve lost the ability to be happy and to see the good in things and each other. I remember a time when people use to find happiness and joy in simple things. When wholesome and genuine values were common. When holding the door for another was a given. I also remember when using a curse word in public was taboo. When eye contact and a smile shared with a neighbor were common courtesies because that’s what we were taught by our parents. So, now I step down from my podium and make a pledge to you and ask you to make one in return. Decide to be respectful, compassionate, and considerate of others. I challenge you to believe in the value of a smile and patience. The result of our choices could go a long ways towards creating a brighter future for all of us.
Next month’s topic: Employees that Avoid the Truth Do you have to deal with employees that tell lies? Share some ways that you have learned to curb your employee’s urge to lie and/or bend the truth. Share your opinion or a situation. (Send to LindaBernstein@cox.net) (Responses may be printed in next month’s column.)
Want to advertise in the ONLY Food and Beverage-industry dedicated publication in Las Vegas? Review rates and availability at www.lvfnb.com/advertise.htm Email info@lvfnb.com for more information. 6 The Las Vegas Food & Beverage Professional I July 2012
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SUSHISAMBA Bartender Nicole Faith Kohri Combines Work Ethic and Knowledge to Provide Outstanding Customer Service to Her Guests
Las Vegas is known around the world for its dining, shows, clubs and bars, not only for the venues, but for the service that is provided. It takes a team of hardworking people from the busers, barbacks, bartenders, food runners, servers, line cooks, chefs, managers and general managers all working together in harmony to provide exceptional service. One of these exceptional venues is SUSHISAMBA, located in The Palazzo Resort. General Manager Michael Durovsik and his managers have assembled a team that is one of the best in the industry. The training they receive in their weekly “Sake Class” keeps every member of the staff informed on what’s happening in the restaurant, as well as providing continuing education on new additions to the bar and menu. One of these exceptional team members is bartender Nicole Faith Kohri, who makes everyone feel welcome with her bubbly personality and exceptional service. Waking into SUSHISAMBA surrounded by bright colors and lively music, we find Nicole behind the bar busily prepping mint and other drink condiments for the day. With a laugh and a welcoming smile, we sit down to learn more about this hardworking and talented bartender. Nicole, we see you always keeping yourself busy. Where does that work ethic come from? I am from Oberstaufenbach, Germany. While attending college full time I took a train to my job working as a bartender in a club. I would finish my shift in the early morning hours to then travel back to the university in the morning to begin my classes. I got some sleep on the train and then started the process all over the next day. I was 18 at the time, but unlike in the US, I was legally able to bartend. Coming from Germany, how many other languages can you speak? English of course, and I am fluent in German. I learned some French from the many French students in college. I also know some Tagalog as well. SUSHISAMBA is such a unique venue in Las Vegas. How did you get your job here?
Actually, SUSHISAMBA was hiring for bartenders, but I asked to be a barback. I wanted to learn more about bartending and that is the best way to learn. Putting bottles away helped me learn the spirits and memorize the producers and I committed them to my long term memory. How did you learn about sushi and sake? In Germany there really is no sushi like we have here. Fish in Germany is served cooked or fried. I started trying it here and liked it and now I love it. As far sake, it’s pretty much the same thing; I started trying it and then learned much more at SAMBA’s “Sake Class.” Sake is very complex. Now, I can suggest sake to someone that has never had it before and I am confident that they will enjoy it. As in your college days in Germany, this is not your only job. How do you balance both jobs and the hours?
I work here at SAMBA and also at TAO. Both places are so different. I go from one job and then right over to the next, sometimes eating on the way! Many times I have only one day off from both places. It helps me keep it fresh; it’s always different every day. What are your future plans? Are you staying in Las Vegas? This is the longest job I have had and have learned a lot. I will stay maybe 4-5 years and see where life takes me. Who knows! What advice would you give a person just arriving in Las Vegas who wants to bartend? Get into the Industry first. You don’t just start off as a bartender. Look for a barback position. A great way to learn the menu is to be a food runner, even if you are hired as a server. As a barback you learn the spirits, the inventory and most importantly the POS system. Be willing to learn.
By Elaine & Scott Harris
Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist. Scott Harris, sommelier, President of Vino Las Vegas LLC and a staff journalist for The Cuisineist. Email: Cuisineist@gmail.com Website: http://CUISINEIST.com
Watching Nicole taking care of her guests shows what a pleasant, consummate professional she is. Well versed in the entire menu, she suggests sushi and sashimi items like she has been doing it for years. Creative cocktails are also in her palate pleasing arsenal as well. The next time you are at The Palazzo, stop in at SUSHISAMBA, look for the tall brunette behind the bar, pull up a seat and let her guide you to a magnificent experience. You will not be disappointed. 8 The Las Vegas Food & Beverage Professional I July 2012
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By Bob Barnes
what’s
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
BREWING?
Freakin’ Frog Unveils Monthly Cask Beer Tastings
Adam Carmer at Freakin’ Frog was the first pub owner in Vegas to stock more than 1,000 beers, which is now the largest selection in the US. He now has accomplished another beer first, bringing in the first real wooden cask beer ever to be served in Las Vegas. (Other cask beers have been served, but none have been in traditional wooden casks.) The last day of May was the inaugural unveiling of this rare treat, and an estimated 50 lucky participants got to taste the Aecht Schlenkerla Rauchbier Fastenbeer, an unfiltered smoke beer from Germany in the original cask from the brewery. To commemorate the occasion, we all posed for individual pictures with Adam, toasting to the keg. Adam informed us the beer had arrived direct from the brewery and was only 15 days old; the name is indicative of the practice of fasting during Lent, dating back to the 2nd century. This beer is the most caloric German beer made, and provided sustenance during the Lenten fast. As for the taste of this Reinheitsgebot beer, at 5.5% ABV, it was easy to drink several tastes, and the smoke presence was definitely there, but as a wonderfully pleasant reminder and not overpowering at all (and this is coming from a beer lover who is not overly fond of Rauchbier).
Beer Spotlight
This month the spotlight shines on Otsuchi, a special edition of North Coast Brewing Old Stock Ale. Packed in a corked 750 ml bottle, at 11.7% ABV it’s pretty potent, but the high alcohol is masked with a sweet maltiness that combines with flavors of biscuit, caramel and dried fruit. A bonus to drinking this beer is that with every bottle sold, this Fort Bragg, California brewery makes a donation to the Otsuchi Recovery Fund to help the 800-year old Japanese city recover from the devastation wrought by the 2011 tsunami. To date, the people of Fort Bragg, which has a sister city relationship to Otsuchi, has raised more than $250,000.
with pretty much something to please any beer palate. Arranged by beer style with ABV, serving size and price, there are several worthy beers not found everywhere, such as the barrel-aged Cold Spring Brewing John Henry 3 Lick Spiker Ale, New Belgium Brewing sour brown La Folie, North Coast PranQster and Left Coast Hop Juice. While you’re there, you might as well enjoy some of the best pizza I’ve had in this town. My favorite is the 4-Cheese Truffle, an extremely rich combination of mozzarella, ricotta, ParmigianoReggiano and fontina cheeses over a roasted garlic Alfredo sauce, and finished with a drizzle of white truffle oil. Chef George Motsinger is an alumnus of Le Cordon Bleu and has worked in the kitchens of Nora’s, Mario Batali’s Carnevino and Kerry Simon’s “Simon” at Palms Place. Chef also dishes up homemade gnocchi, calamari in a spicy marinara and scrumptious desserts of tiramisu, cannoli and a vegan-friendly peanut butter chocolate cake. This new beer find is just steps away from Burger Bar and Ri Ra, each of which serve close to 100 quality beers, making this corridor in Mandalay Place a genuine beer destination.
As always, great beer happens in Vegas!
New Beer Find on the Vegas Strip
The latest beer nugget I’ve unearthed on the Vegas Strip is Slice of Vegas, a new pizza eatery located in Mandalay Place. Padded red booths, dark wood tables and chairs, and red brick walls add to the traditional pizzeria ambiance. Of course, I was there for the beer, which there is no shortage of. The menu lists more than 50 bottles from all over the world and eight on tap,
Photos by Joe Urcioli & Jill Carmer
We stayed until the 30-liter barrel was emptied, and were also supplied with sustenance in the form of crostini topped with salmon, garlic
bread, onion/shallot puff pastry pie and caramel crème ice cream, all of which were prepared by Jenny Wong under Adam’s direction. Each dish incorporated a bottled Doppelbock version of the cask beer we were enjoying. Adam has promised to bring more of these gems to the Vegas community on a regular basis, and in fact, followed up with another cask ale tasting on June 25, the Italian Birreria Le Baladin, made by Brewmaster Teo Musso (the “Godfather of Italian craft beer”) exclusively for Freakin’ Frog. To make sure you are in the know for future unveilings, and to RSVP for the next tasting, send an email to <adam@freakinfrog.com>.
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July 2012 I The Las Vegas Food & Beverage Professional 9
FOOD FOR THOUGHT
Sipping Summer Wines from Spain Sometimes proper names can be confusing. Take, for example, the grape varietal Albarino. It may sound like a can of tuna off the supermarket shelf or perhaps even the next great soccer striker to break out of World Cup 2014 in Brazil. Yet, through all the potential for a muddy mix-up, the Albarino grape has kept a relatively low profile and stayed true to its Spanish roots. Originally grown exclusively in the Spanish region of Galicia, Albarino has taken some baby steps with international plantings in Australia and California, as seen through the noteworthy bottling of California’s Dream Albariño from the Clements Hills. And although this venture and others are meaningful, Albarino’s successful productions are mostly still exports from the Iberian Peninsula. Inside of the Spanish region of Galicia is a specific wine-growing area known as Rias Baixas. Yeah, don’t try to pronounce it. Suffice it to say, it is from here that the creme de la creme of Albariño hails.
By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com
First, the Valmiñor Albarino has been a mainstay in Knoxville for the past 10 years. Since it’s not bossy like a California Chardonnay, the 2010 Valmiñor Albarino makes for an excellent food wine. Most notably, if oysters could pick their drinking buddies, this would be the one. Golden hues roll around the glass as the Valmiñor reveals traces of pink grapefruit, citrus zest and a tad of ripe apricots. Founded in the mid ‘90s, this Johnny-come-lately in the world of Albarino is one of the better and more consistent Spanish finds. Speaking of newcomers, the second selection for a Spanish Albarino is the fun and approachable Paco & Lola. With a Jackie O polka dot label and a name that sounds like a couple you’ve known since college, the 2010 Paco & Lola Albarino will have you smiling before the first sip. Two years ago my wife Tammy and I were introduced to Paco & Lola while on a trip to Scottsdale. We were dining at an Italian restaurant and the owner/chef recommended
HERE’S TO A GREAT DAY ON THE GREENS!
les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
it. The Albariño’s flavors of young apple and veiled tropical oil were a spot-on match for some of the most indulgent and sassiest scallops around. To come full circle, Albariño is forming a beachhead in the New World. One of the chrysalises of this movement, the 2010 Dream Albarino, evolves from a bouquet of green pear into tastes of straightforward fresh lime and hints of not fully sweetened pineapple fruit. This small production of about 400 cases from the Odisea Wine Company, located in Napa Valley, takes you on one helluva journey from the first sip to the sultry singing finish. The Spanish may have indeed mastered the wine, but this American interpretation may have you dreaming a little dream that only Mama Cass could deliver. While the weather is hot and eating outdoors is becoming an everyday habit, search it out and enjoy.
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By Ben Brown
Chocolate & Spice Brings Legendary Strip Desserts to Las Vegas Locale
Benjamin Brown is a food and travel journalist residing in Las Vegas. He writes for Examiner.com as a local food critic, where his love for exercise qualifies an appetite that borders on ‘Man vs. Food.’ Dining and adventuring around the world, Ben is also a contributor for travel blog JohnnyJet.com and Amble Resorts LLC.
Chocolate & Spice is located at 7293 W Sahara, Suite 8 Las Vegas, NV 89117. Open Monday-Saturday, 7 a.m.-7 p.m. Anyone who has been to or heard of Aureole [Mandalay Bay] is most certainly aware of the spectacular dessert selection. Pastries, sweets and homemade chocolates complete that dining experience just about as much as an order from their four-story wine tower. Well, this decadent experience has become a Las Vegas Local, because Aureole’s acclaimed pastry chef, Megan Romano, has left to open her own establishment, Chocolate & Spice. Chocolatier, cookbook author and accomplished in iconic establishments across New York and Chicago, Romano is now delivering her tastes in a setting that people can make a part of their everyday lifestyle. Located on Sahara just past the Rainbow intersection, this bakery diversifies from typical creations and ventures into intricate decadences that take the palate global. Morning pick-me-ups include breakfast frittatas and indulgent pastries such as the caramel sticky brioche bun. Savory specialties, including the Mediterranean salad with rustic potato and lemon vinaigrette and turkey sandwich with turkey, gruyere, and cranberry whole grain bread, satisfy any time of day. But of course, the highlights here are the desserts. Tarts, pies, cookies, macaroons and cakes range from traditional recipes [naturally made that much richer with Romano’s magic touch] to intricacies that take your imagination and taste buds for a spin. A wide array of goodies presents tastes for essentially every palate, but guests may always custom-order items for that special occasion. An ever-changing gelato selection complements each treat beautifully as well, and the flavors certainly represent the bakery’s creative nature. You’re not going to find Caramel French Toast flavor in too many other spots across town.
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Photos by Ben Brown
Romano seals her business by truly putting the ‘Chocolate’ in the bakery’s namesake. Her artisan chocolates should make their way onto every true Las Vegan’s bucket list. Rich bark creations and creamy bon bons will surely impress most anyone to walk through the front door. The signature truffles take things a step further, delivering blasts like Orange and Margarita-Lime.
July 2012 I The Las Vegas Food & Beverage Professional 11
Brett’s BY
DINING CLIPS
Bradley Ogden restaurant will end its 10-year run at Caesars Palace on Sunday, Aug. 5. Mizumi, the Japanese restaurant at Wynn Las Vegas, has opened. The first west coast location of New York City’s family-style Italian eatery, Carmine’s is planned for The Forum Shops at Caesars in winter of 2013. The Bourbon Room at The Venetian is open where La Scena used to be, with signs like in the musical “Rock of Ages” coming to the resort this year. Gordon Ramsay Steak has opened at Paris, marking the award-winning chef’s first restaurant in Las Vegas. Pop Up Pizza is a new casual gourmet pizza restaurant at the Plaza. FIRST Food & Bar inside The Shoppes at The Palazzo is extending its successful Farm to Strip dinners for the first Friday and Saturday of each month. Rao’s restaurant at Caesars Palace is allowing a personal take on Rao’s family traditions with an exclusive monthly series of YouTube videos “Rao’s Family Traditions: On the Grill.” The Original Pancake House is slated to open this summer at Primm Valley Resort and operate 24 hours daily.
The former Studio 54 space at the MGM Grand is under construction to make way for Hakkasan Las Vegas, which will be a restaurant, lounge and nightclub opening by December. The Las Vegas Premium Outlets-North shopping center downtown is planning its second expansion adding 35 stores. The D Las Vegas downtown, formerly Fitzgeralds, is hiring 100 Dancing Dealers for the casino party pit. Remodel completion is expected this fall. The Playboy Club at the Palms has permanently closed. The new Pro Player-recommended BluffCam app by WowWee Inc. teaches managing your heart rate and keeping a perfect poker face. The RTC 2012 Viva Bike Vegas Gran Fondo Pinarello will be held Sept. 22 and at the conclusion of Interbike. Five-time Tour de France champion and two-time Giro d’Italia winner Miguel Indurain has committed to ride.
20-23, and attracts more than 100,000 people. Bikers will converge in Las Vegas for the 12th annual Las Vegas BikeFest, Sept. 27-30, at Cashman Center.
ENTERTAINMENT NEWS “Surf The Musical” about The Beach Boys music at Planet Hollywood has opened and will have a celebrity opening night on July 17. New York-New York opened “Dancing Queen,” a celebration of ABBA and ‘70s music. Midway through its hit run at the New Tropicana, “Dancing with the Stars: Live in Las Vegas” has been extended through Aug. 5. Stratosphere headliner Frankie Moreno with his 10-piece band has been extended two more years through October 2015.
GROWTH AND EVENT HIGHLIGHTS
“Da Vinci – The Genius,” a comprehensive exploration of Leonardo da Vinci’s work is at The Venetian for a limited engagement with 200 unique pieces including 75 life-size machine inventions.
The distinctly Japanese hotel design for Nobu Hotel Caesars Palace has been revealed for the first celebrity-chef branded hotel venture. Room bookings start Oct. 1.
Original KISS manager Bill Aucoin’s yellow “Dolce and Gabbana” leather jacket and photo is on display at KISS By Monster Mini Golf. The LGBT Academy of Recording Arts and Planet Hollywood will bring the eighth-annual OUTMUSIC Awards to the Theatre for the Performing Arts, Dec. 14 -16. Las Vegas new professional sports team, Las Vegas Legends, is the 15th team in the Professional Arena Soccer League with home games at the Orleans Arena. Southern Nevada’s largest car show, the 13th Super Run, is scheduled in Henderson, Sept.
12 The Las Vegas Food & Beverage Professional I July 2012
Tony Bennett with daughter Antonia Bennett will perform at The Colosseum at Caesars Palace on Saturday, Sept. 1. This summer, hypnotist Anthony Cools is temporarily performing in the Pacific Ballroom at Bally’s while his current showroom at Paris is being remodeled. Dance crew Jabbawockeez is performing “MÜS.I.C.” in an 800-seat tent at Monte Carlo through September. Next spring the group will move permanently with a new show to the Luxor in a new theater. Lucille’s Dueling Pianos is debuting at BB King’s Blues Club in The Mirage on July 5. www.lvfnb.com
By Shelley Stepanek
Carnevale! at the Venetian Carnevale! at The Venetian and The Palazzo June 4th to September 9th The Venetian and The Palazzo Las Vegas opened their magical Carnevale in June, and it will continue throughout the summer. Highlighted with three months of Italian festivities and experiences, including entertainment, art, music and wine, everyone can experience a realistic look at Old Italy for free. Carnevale is based on countless summer festivals from all the small villages of Italy. Walk thru an oversized masquerade mask and into the fanciful outdoor light show by the clock tower. Watch a parade, which is at the heart of all Italian festivals, which goes throughout The Venetian and Palazzo every evening. Themed characters are everywhere. Each month will portray a different theme representing a various aspect of Italy, so return again and again to see something new. The magic of Carnevale is never knowing what unexpected surprise is around the corner, and the distinctively themed months offer a unique and special experience every time you visit,” said John Caparella, president and chief operating officer of The Venetian, The Palazzo and Sands Expo. “Summer is always a fun and joyous time and Carnevale offers the perfect place to spend time and make lasting memories with friends and family.” Be sure to see the new Da Vinci-The Genius in The Venetian.
Portable, Hot-Water
Hand Washing Stations Over 60 Models for Indoor and Outdoor.
1-866-663-1982 www.lvfnb.com
July 2012 I The Las Vegas Food & Beverage Professional 13
Your tequilas are aged. Your menu shouldnâ&#x20AC;&#x2122;t be.
Introducing Grailâ&#x201E;˘ The new, interactive beverage menu from RhoMania. See more at RhoMania.com
Industry Nightlife By Chandra Paige Chandra Paige is a PR director for mobiAdzz, and is also an independent marketing and business consultant nationally. She writes about food, nightlife, events and life stories.
Chandra’s Latenight Picks Blue Martini Town Square 6596 Las Vegas Blvd. South Blue Martini very recently revamped the place with a facelift of new menu changes, drinks and staffing. This popular bar/nightclub has been the go-to place for happy hour. Now, it will also be a go-to place to stay until the late hours of the night. Inside is a live band on a stage above the main bar. Outside is a DJ spinning while people mingle and enjoy the weather. The drinks are signatures and original and the menu is updated and with flair. Dance the night away on the dance floor inside or sit down to eat and drink. If you are hungry, try: Charcuterie Board: assortment of dried, cured Italian meats and cheeses with a mix of olives and fresh figs. Baked Brie en Croute: Brie wrapped in puff pastry baked golden brown, drizzled with honey, served with sliced apples and a strawberry/ cabernet sauce with cracked black pepper crackers. Flatbread pizzas : assorted styles Sliced Beef Tenderloin: Marinated tenderloin medallions with seasoned rice and vine ripened tomatoes with a creamy horseradish sauce. For the sweet tooth: White Chocolate Mousse Cake: Chilled white chocolate mousse filling with Oreo cookie crust. Vesuvius Cake: Brownie crust, NY style cheesecake, chocolate ganash, chocolate truffle and chocolate mousse topped with chopped walnuts and white chocolate chips. (Yes, perfect for the chocoholics!) Martinis to try: The Good Life: if you need a pick me up, try this – Bacardi Grand Melon, Sugar Free Red Bull and a splash of cranberry juice. Blue Agave Martini: Herradura Silver Tequila, Blue Curacao, Agave Nectar, lime and grapefruit juice.
Masterpiece Bleu: for those that like classic – Stoli Elit Vodka with 3 large blue cheese stuffed olives. Of course can’t forget the sweet tooth! Smores:–Grey Goose Vodka, ChocoVine, a splash of cream with graham cracker rimmed glass and skewer of marshmallows. Almond Joy: Three Olives Vanilla Vodka, Bacardi Rock Coconut Rum and chocolate liqueur, served with coconut shavings and a chocolate rim. After having a drink or two and eating the food, be sure to dance away the calories with the house band music, or go outside to dance with the DJ music. Who says you need to wait in long lines to go to a great nightlife place and enjoy until late evening? Have fun!
Roxy’s Diner Stratosphere 2000 Las Vegas Blvd. South Stratosphere should not be forgotten. There is a great show, The Frankie Moreno Show, which has become one of the most popular shows to go to. I highly recommend going to this talented musician and his 10-piece band production. Great humor and original music, and he engages the audiences. Check out this show and then afterwards, head to Roxy’s Diner for a 50’s throwback experience. All American food, it will remind you of the diners you went to as a kid or watched on TV Land reruns of Happy Days. Lively and with the typical American fare you expect, burgers, fries and shakes. Late night ‘grub’ like this always makes for a happy customer! Enjoy stepping back in time for a little bit, and don’t be shy in ordering the gigantic custom ice cream sundaes that are messy and fun to eat. Be a kid for just a little while, don’t count the calories and dig in! Open 24 hours a day.
INDUSTRY NIGHTS Blue Martini Town Square Mon-Sun
Eve Crystals (CityCenter) Wednesday
Jet Mirage Monday
Moon Palms Tuesday
STK Cosmopolitan Monday
Blush Wynn Tuesday
Foundation Room Mandalay Bay Monday
Krave Miracle Mile Sunday
Pure Caesars Tuesday
Crown Rio Monday
Gallery Planet Hollywood Wednesday
Lavo Palazzo Tuesday
Rain Palms Friday
Chateau Paris Tuesday
Ghost Bar Palms Wednesday
LAX Luxor Wednesday
Revolver Santa Fe Station Thursday
Surrender XS Encore Beach Club Encore Wednesday Monday The Bank Bellagio Does your bar or Sunday restaurant have Tryst industry specials? Wynn Have them Thursday
Drai’s Bill’s Sunday
Haze Aria Thursday
Marquee Cosmopolitan Monday
Rok New York, New York Wednesday
Tao Venetian Thursday
www.lvfnb.com
Vanity Hard Rock Sunday
listed here! info@lvfnb.com
July 2012 I The Las Vegas Food & Beverage Professional 15
RhoMania represents everything that is truly American. That genuine entrepreneurial spirit, that independence to pursue a dream, and that passion for great alcoholic beverages. I’ll raise a glass or two to that. But while the residents of Denver, Fort Wayne, and the startup’s hometown of Pittsburgh may be familiar with the company and its drinkpairing and review Web app - Grail™ - you’d be forgiven for not knowing about it. That’s about to change if RhoMania CEO, Darren Olson, gets his way. And he probably will. Olson, an MBA student at Carnegie Mellon
University, started RhoMania back in 2011 with Kevin McEarhern, a fellow MBA student at CMU. Like the 130 million other Americans who enjoy a fine glass of wine, a seasonal IPA, or even a shot of sipping tequila, Olson decided to use his passion to use helping demystify the beverage experience by educating drinkers on the beverages available at a particular bar or restaurant. In true Vegas form, Olson saw an opportunity and took a gamble; a gamble that is starting to pay off. The subscription-based Grail™ digital menu is now available in restaurants and bars in Colorado, Indiana, and across Pennsylvania. But what exactly is Grail™, and how can it help restaurants increase sales? In a nutshell (or in a beer glass, as it were), Grail™ is a Web app/digital menu that lists and reviews alcoholic beverages on an iPad – or smartphone – according to what’s available at a particular restaurant. It’s available as a monthly subscription service and helps restaurant owners increase beverage sales by up to 20%. Because, let’s be honest, an informed guest is more likely to spend more on a lesser known alcohol brand.
16 The Las Vegas Food & Beverage Professional I July 2012
“People are sitting up and taking notice of how useful the Grail™ digital menu is.” As the company keeps growing, it is setting its sights on other growing markets across the country, and eventually across the pond to other English-speaking, beer-swilling, wineappreciating countries. RhoMania plans to initially expand into the Las Vegas, Boston, Philadelphia, D.C., and Portland (Oregon) markets. Olson lived in Portland for 15 years, making it a particularly sweet spot for the innovative entrepreneur. Great Britain, Canada, Australia, New Zealand and South Africa will be the go-to markets in the company’s international expansion plans. These are big markets. And RhoMania has big plans. “A lot has gone into making RhoMania successful,” said Olson, “both personally and professionally. People are sitting up and taking notice of how useful the Grail™ digital menu is and we would love to roll it out to other countries once we have it in restaurants from New York to Los Angeles.” www.lvfnb.com
RhoMania Raises a Glass or Two... ...and Restaurants’ Bottom Lines But what exactly is Grail™, and how can it help restaurants increase sales? In a nutshell (or in a beer glass, as it were), Grail™ is a Web app/digital menu that lists and reviews alcoholic beverages on an iPad – or smartphone – according to what’s available at a particular restaurant. What do current RhoMania clients have to say about the tech startup’s Grail™ service? “Every customer who comes in loves the iPad wine list. The Grail system is easy to use and the company is super responsive. But where there are issues they respond with solutions. I am a big fan of their product. I also love the fact that it allows our customers to see the wine list on the web. That’s a nice bonus.” Daniel Kuhlman, Owner Tastes Wine Bistro Denver, CO
“Here at Verde, we’re all about improving the guest experience. RhoMania has helped us do that with their Grail™ digital menu. Guests love the novelty of exploring our drinks menu of an iPad at the comfort of their table or at the bar. I cannot recommend this service more. It’s easy to use and easily affordable.” Jeff Catalina, Owner Verde Mexican Kitchen and Cantina Pittsburgh, PA
To continue the conversation over a phone call, or even over a glass of Californian red, call RhoMania at 855.RHO. MANIA (855.746.6264) x101 and let’s get working to improve your guests’ experience, and increase your restaurant’s bottom line.
“Since using the Grail™ Web app, we have increased our wine sales by 18%. Our guests are blown away when they come in and see the iPads on the bar!” Pat Joyce, Owner 17th Street Cafe Pittsburgh, PA
Scan the QR code to learn more about the Grail™ digital menu
Noroc! www.lvfnb.com
July 2012 I The Las Vegas Food & Beverage Professional 17
WHAT’S COOKING?
Center Cut Steakhouse at FlamingoOld School Vegas with a Modern and Contemporary Twist
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
with other options of Surf & Turf, a 2-lb Maine Lobster and Lobster Mac and Cheese. And, if you really want to splurge, the Seafood Tower offers a sampling of Lobster Medallions, Jumbo Shrimp, Alaskan King Crab and Blue Point Oysters, all served with a spicy and unique heirloom tomato cocktail sauce. Steaks are front and center here, and huge cuts are offered, such as the 18-ounce New York, 20-ounce Rib-eye, 24-ounce Porterhouse and the humongous 28-ounce Tomahawk with bone marrow. All are all-natural, 100% hormoneand steroid-free beef sourced from Aspen Ridge Farms in Colorado. This new age steakhouse at the Flamingo is merging the past with the present. A classic Vegas atmosphere is accomplished via plasma screens throughout the restaurant, displaying photo montages from the 1940’s to the present, paying homage to the 66 years the Flamingo has been in operation on the Vegas Strip, the longest of any other casino resort. A classy look is enhanced by a sleek black and white color scheme. If privacy is your desire, there are options of semi-private booths with curtains, a private dining room that seats 28 and a wine room that accommodates 8. Bacon fans should be excited to find the Trio Bacon Satay on the menu, large servings of thick slabs of cayenne peppered, blue cheese cured and natural apple-wood smoked bacon served on a pink lava rock. The Lobster Bisque is as good as any I’ve ever experienced. It’s a rich creation made from pure lobster shells, celery, onions, carrots, tomato paste, crème fraîche, sherry and chive oil. With a generous amount of lobster in this dish, you’ll encounter the delectable shellfish in every bite. There’s no shortage of lobster on the menu,
The menu also offers a variety of seafood entrées, including Diver Scallops served atop vegetable couscous risotto and Pan Seared Scottish Salmon with warm black truffle Champagne vinaigrette. Inventive sides include a spicy Jalapeño Bacon Creamed Corn, a blend of Organic Mushrooms and Organic Pink Mashed Potatoes (they really are pink!). If you’ve saved room for dessert, you’ll need lots of it for the 18-Layer Triple Chocolate Cake, a 7-inch high decadent layering of chocolate cake, whipped cream, chocolate mousse and raspberry sauce. Each entrée selection is paired with suggested wine choices from world renowned wineries from France, New Zealand, Italy, Argentina, Australia, Germany, Chile, Oregon, California and Washington. The waiters are quite knowledgeable about the menu, and you may be lucky enough to have the services of David Szybalski. David is a sommelier and also attended culinary school, but found he prefers working in the front of the house.
18 The Las Vegas Food & Beverage Professional I July 2012
At the helm in the kitchen is Room Chef Ian Delph, a graduate of the California Culinary Academy in San Francisco. Born and raised in El Paso, Texas, he began cooking in high school, and has had stints in Mountain View, Calif. with Live Nation, catering for VIP concert performers, and in Sonoma and at the Boston Harbor Hotel before landing in Las Vegas three years ago. Chef Delph got his feet wet at the Flamingo Buffet before being promoted to his current position at Center Cut. This very personable chef is easy to spot, as he routinely visits each and every table in the dining room to check on his guests’ needs and satisfaction. Preparing lamb dishes is Chef’s passion and specialty. His Denver Lamb Riblettes appetizer comes with his homemade BBQ sauce and his Blue Cheese-crusted Rack of Lamb is accompanied with organic mountain rose mashed potatoes and rosemary jus. A daily happy hour is offered in the bar from 4 p.m. to midnight and includes 2-for-1 martinis and a tapas menu. Martinis include the Pomegranate Lemon Martini, Cucumber Martini and the Cut Diablo Cocktail, made with tequila, orange juice, mint leaf, a splash of soda and garnished with a jalapeño stuffed with orange. Only open since March, this upscale steakhouse is enhancing the Flamingo with class and sophistication, all in a relaxed environment with staff very attuned to meeting your needs. Center Cut Steakhouse is open daily from 5:30 p.m. to 10:30 p.m.
Center Cut Steakhouse 3555 Las Vegas Blvd. S., Las Vegas, NV 89109 702-733-3111, 888-308-8899
www.lvfnb.com
Photos by Juanita Aiello
Escoffier Mixer at Azure Pools
Photos by Emily Pagano
Koi Restaurant with Chef Tim Horrock
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20 The Las Vegas Food & Beverage Professional I July 2012 AD_GenHHR_Centenn_BJ5279_r2.indd 1
“Wow – I love this place!”® www.lvfnb.com 6/12/12 2:04 PM
Educating Our Professionals
Le Cordon Bleu By Chandra Paige I recently was invited by the President of Le Cordon Bleu, Anthony Williams, to check out their working restaurant, open to the public, Cafe Bleu. Anthony greeted me when I arrived with a very warm smile and asked if I was hungry, and thought it would be nice to eat and chat in Cafe Bleu first. Adam Thompson, regional Director of Regulatory Operations, also joined us. There was already a fixed menu because of an event going on. The courses were: salad that was not overdressed; a velvety butternut squash soup that I could have poured in a Big Gulp cup and drank, it was that delicious!; braised beef short ribs with mashed potatoes with a sauce for the ribs; and dessert of cookies and chocolates, of which I devoured the dark chocolates since that is my favorite. We talked about all aspects of the school and I was pleasantly surprised by how funny the two were, as well as how they truly take their job with full professionalism and passion.
Le Cordon Bleu of N. America has partnered with the hit of the Master Chef series from Fox, and hosts a series of enthusiasts classes entitled Master Chef, for individuals that wish to learn how to prepare certain dishes, but do not wish to attend the culinary school full time. The classes are taught on Saturdays, generally span 3-4 hours and are great entertainment. We also host private team building events for clients looking to do so. My personal favorite class is the one on grilling! What are the different degree levels for graduation? We offer a Certificate Program, an Associate Program with the General Education classes made available online, which is housed out of the Scottsdale campus, as well as a Bachelors Program, which is also from our Scottsdale campus.
How do you get involved in the community? We participate in charity organizations such as Ronald McDonald House and breast cancer awareness, as well as donating items to the troops that are overseas. Do students ever graduate and come back as an instructor at any locations? A minority of our students do elect to pursue a career in academia upon graduation; in fact, current instructor Chef Ben Mariano is a graduate of our Le Cordon Bleu Pasadena campus. What well known chefs are graduates of Le Cordon Bleu? Stephanie Izzard-attended Le Cordon Bleu Scottsdale-was the only woman to win Top Chef/Season 4; Suzy Singhâ&#x20AC;&#x201C;attended Le Cordon Bleu Chicagoâ&#x20AC;&#x201C;made it to the Final Four on Top Chef; Brian Wolen-attended Le Cordon Bleu Las Vegas-owner of local catering company For All your Cooking Needs and The Private Chefs cooking truck.
After the meal I was given a grand tour. I was shown all the kitchens and was mesmerized by the pastry/baking kitchen. Students were making beautiful delicate sculptures of flowers out of chocolate. There were also sugar sculptures that looked as magnificent as the best hand-blown sculptures from the finest artists.
Do you have a Career Service Department?
I had asked Anthony to answer questions for me and he did with enthusiasm.
Do you have guest speakers that are professional chefs?
If you could have only one meal, what would it be and why?
How long have you been at Le Cordon Bleu?
We have relationships with several wellknown chefs both on and off the Strip.
I am a Midwestern boy; if I could only have one meal, there has to be a component of steak and potatoes. I would like a nice seared sirloin, cooked medium rare, with a succulent lobster tail, coupled with a double baked potato!
I have been at Le Cordon Bleu since March of 2010. I served as the Regional Director of Student Finance and President at Large prior to transitioning to Las Vegas. I have been with the parent company, Career Education Corp. since July of 2004. Approximately how many students are enrolled in a consistent manner? Our population at the Las Vegas campus generally ranges between 500-700 students. Do you offer classes to us regular folks?
We have a Career Service Department which consists of Director Sally Foltz and four representatives, who assist students in securing externships, as well as finding permanent employment.
How many Le Cordon Bleu culinary schools are there in the nation? There are 17 across N. America, plus the online campus that is housed in Scottsdale, Arizona. How many instructors here? We currently have 23 full time instructors. How many kitchens are in your school? Nine.
Le Cordon Bleu 1451 Center Crossing Rd, Las Vegas, NV
Photos by Joey Campos
ACF Chefs Las Vegas Chef of the Year Gala at Plaza Hotel
www.lvfnb.com
July 2012 I The Las Vegas Food & Beverage Professional 21
Kellan Bartosch
A Talk with Our Favorite Kiwi, Clyde Burney
Kellan Bartosch is a Certified Cicerone, an optimist in pessimist’s clothes and is in beer sales in Las Vegas, NV.
If you live in Las Vegas and have a sliver of interest in beer, chances are you’ve met Clyde Burney. Chances are higher you’ve buckled over in laughter at UNLVino or taken notes on tastings at a beer dinner while in the presence of this native New Zealander who has 25+ years in the beer business under his belt. Clyde Burney has been using his secret weapon, his Kiwi accent, to charm people in the States on the finer points of beer in a variety of roles in the beer trade. He honed his knowledge learning the diverse beer inventory at now extinct Costello Beverage and adds that he’s “never been afraid of drinking a few beers.” I recently sat down with the current VP of Beer for Southern Wine & Spirits to get his thoughts on the world of beer past, present and future: What is your background in the beer business? I was a butcher in New Zealand for 10 years and got offered an opportunity to work in beer through my twin brother. I got the chance to come to the U.S. with Steinlager and my responsibility was Southern California and Las Vegas. Long story short, I fell in love with America and the beer business, helped to set up America’s Cup in 1990, went back to New Zealand for a bit and came back in 1992 to work for the Costellos. I worked there for 9 years and learned a whole lot about beer there and transitioned to Southern Wine & Spirits in 2001. We have a solid portfolio with 6 Trappist Ales, Sierra Nevada, Dogfish, New Belgium, Corona and more. How has the beer world changed over your time in the States? Americans are brewing and drinking better beers. On top of that, everybody has gotten better at telling their stories. The internet has a lot to do with connecting people with the American craft beer movement. Early on it was a lot of work, but the foundation was laid by quality imports and a few crafts with brands like Newcastle, Anchor, Bass, Double Diamond, Whitbread, Sierra Nevada along with classic Belgians paving the way. I’ve been preaching better beers for years and
things are really coming around. Beer styles and flavor profiles went from clear beers to wheat, then bypassed the middle ground and went huge to IPAs and stouts. The future holds some room to grow in that middle ground and with session beers as well. There is enough sophistication in many pilsners and medium bodied beers for the craft drinkers and the body can handle it better. The availability of great beer in grocery chains has helped get the message out to the masses. What are some great aspects about the beer scene in Vegas? Being a 24 hour town makes it unique! Las Vegas is seen as a marketing tool to the entire world by many companies and the right brands can tell a great story. In the past, places on the Strip had some of the best wine and spirits programs in the world and @#$! beers. Beer is the most consumed alcoholic beverage in the world and many food & beverage directors are really coming around and getting great beers. On top of that, restaurant owners like Todd English, Gordon Ramsay, Hubert Keller with Burger Bar and the like love beer! Beers are great for food pairing and that helps to connect with the great restaurants in Vegas. The challenge here is a limited amount of great beer outlets along with many accounts focusing on gaming.
22 The Las Vegas Food & Beverage Professional I July 2012
What can people do locally to get involved in beer culture in Vegas? Locals can get involved with good beer stores or with local breweries as the OnPremise and Off-Premise side both offer opportunities for Las Vegans to get educated and understand the scene behind it all. The more knowledge the public has the more it will move the industry forward. They can also join groups that notify about beer events, such as nevadabeerlovers.com. And those consumers certainly make my job easier too! Towards the end of the conversation, Clyde reflected on his time in the beer business and offered up this nugget: I’ve always liked getting out in the street and keeping up with my friends in beer around the globe to get a bird’s eye view. The office sometimes feels like a cage! When I’m in the office there’s too much I can’t see. I try to zoom out and look down with some perspective as it applies to juggling and growing all the great beers. I’m glad to be back out more in Las Vegas to start and get my visibility back. Without a doubt, this beer visionary has been the eyes Las Vegas needed to help establish beer’s proper place in the past and moving forward. As a city, we say back what we’ve heard so many times from you: Cheers, mate! www.lvfnb.com
Photos by Emily Pagano
Gospel Brunch at House of Blues
Photos by Emily Pagano
World Tea Expo 2012
Photos by Emily Pagano
Island Sushi & Hawaiian Grill
www.lvfnb.com
July 2012 I The Las Vegas Food & Beverage Professional 23
B & B Ristorante
Photos by Emily Pagano
We finally had the chance to accept an invitation to visit the B&B Ristorante from JASON NEVE, Culinary Director for the Batali & Bastianich Hospitality Group in The Venetian/ Palazzo. And, can we say, we were delighted we did. As you would expect from this upscale multi-restaurant operation, the food was excellent (menu items made in-house from scratch daily including all pastas), service was personally-professional (no questions went unanswered by the friendly and well trained staff) and beverages were off the scale (one of the most talented mixologists Iâ&#x20AC;&#x2122;ve met as well as an extensive Italian-based wine list), which makes B&B Ristorante an excellent culinary experience!
Photos by Juanita Aiello
Laughlin Chefs Food Fest Hosted by The Aquarius Casino Resort
24 The Las Vegas Food & Beverage Professional I July 2012
www.lvfnb.com
Chef Aaron Sanchez Introduces New Menu at House of Blues By Mitchell Wilburn
Chef Aaron Sanchez is not lacking for applause. With a resume touting the successful Centrico in New York, co-starring in Food Network’s Chopped, and a rare tied Iron Chef America match against the iconic Masaharu Morimoto, it’s no surprise why. Now the chef’s food has a home here in Vegas, as well as one dozen other locations throughout the US, by way of the House of Blues restaurant. This change of cuisine comes with a change of name; now all House of Blues restaurants are renamed “Crossroads at House of Blues.” Named so because the House of Blues is a crossroad for art, spirit, and of course music, the renowned chef has made his indelible mark on the iconic institution. While the previous iteration of the menu did not have a set theme, it did lean a bit towards southern and Cajun influences. The menu is now described by the chef himself as, “American classics, through my eyes. Sort of re-imagined, redefined.” The redefinition in question draws heavily from roots in rustic and flavorful authentic Mexican cuisine of his childhood. He does go on to say that he wants the menu to be “a representation of all the things that I like to eat.” Of course a little joking, but I’m sure this is one great chef with whom I wouldn’t mind sharing some favorites.
www.lvfnb.com
The best of the old class, such as the Voodoo Shrimp and Jambalaya, will remain on the menu. The new items however posed a challenge: how to appeal to the palate of such a diverse clientele all over the country? With the things Aaron Sanchez is bringing to the table, anyone can see a real accessible but exiting menu. A new item Chef Aaron has introduced is hand-stretched grilled flat breads topped with sun dried tomatoes and crispy prosciutto. He also brought in short rib meatball sliders, the “Juicy Lucy”-a burger stuffed with cheese, bacon, and pickled jalapeno, and a crispy, juicy, and very flavorful fried shrimp po’ boy. However, just giving out names belay the big flavor and complex vibe the chef has given to each dish. Some, like the seared ahi tuna salad with its subtle tangy dressing and fried tortilla strips, are subtly colored by his influences. Others, like the spicy and bright red achiote marinated roast chicken, will transport you right to the Caribbean waters of the Yucatan peninsula. Chef’s new cookbook, Simple Food, Big Flavor, keeps this trend going. The spice blends, quick recipes and wholesome meals described are easily seen as relatives to the new menu items. In fact, some of the salsas and spice pastes used as a base in many of these recipes can be seen at Crossroads.
Besides that achiote marinated roast chicken, the green chile dip for the quesadilla, and the salsa that comes alongside the street tacos are all likely accomplices in the cookbook recipes. Chef Aaron’s style is unique not only in the way that he plays with expectations about Latin cuisine, but also how he can build such a big menu that anyone can love. As the man himself puts it, “Families, businessmen on lunch, young kids catching a show...you really want something that can appeal and be accessible to a large audience. I think our menu really does that.” Chef Aaron Sanchez has set up a great menu for Crossroads. It’s fun, interesting, down to earth and downright tasty. But, ever the perfectionist, the chef has a few more tricks up his sleeve. Right now he’ll be going out and looking for which dishes work in which locations, and what could be added to the repertoire to better embody each location’s community. What could Las Vegas be seeing to represent our culinary scene? Only time, and Chef Aaron Sanchez, will tell.
July 2012 I The Las Vegas Food & Beverage Professional 25
By Charlotte Maher
Go with the Flow to Conserve Water Can you imagine braving these hot summer days without access to a cold glass of water or a dip in the pool? From health and hydration to cleaning and energy, water is an essential element to human life, and is necessary to operate both households and businesses – including restaurants. In fact, restaurants in the U.S. alone use 300 billion gallons of water every year! Still, water is a finite resource that must be sustained; after all, only 3% of the water on earth is fresh. To help conserve our planet’s water supply, the Green Restaurant Association (GRA) helps restaurants across the continent use water more efficiently and minimize their overall consumption. George’s at the Cove, a 3 Star Certified Green Restaurant® in La Jolla, CA, has earned over 178 GreenPoints™ from the GRA across the environmental categories of water, energy, food, waste, chemicals, disposables and building materials. The restaurant has earned 20 of these GreenPoints™ by taking 6 environmental steps to reduce their water consumption, as outlined in the table below:
George’s at the Cove’s Steps to Conserve Water Environmental Step GreenPoints™ Earned 0.5gpm Faucet Aerators - Handwashing Sinks
3.00
1.5gpm Faucet Aerators - Prep Sinks
1.50
< 1.28gpm Pre-rinse Spray Valves
5.75
CEE Tier 1 / Energy Star Ice Machine
3.75
Linen Service - Member of Laundry ESP
3.00
Serve Water Upon Request and Signage
3.00
Total GreenPoints™
20.00
Over half of the restaurant industry’s use of water comes from food preparation and cleaning equipment; in fact, a single kitchen appliance can use more water than an entire residential home! While a kitchen may not be able to function without an ice machine, high-efficiency models can help to reduce a restaurant’s water consumption. George’s at
Charlotte Maher is the Communications Associate for the Green Restaurant Association, a national non-profit that has been helping restaurants become environmentally sustainable since 1990. For inquiries, please contact media@dinegreen.com.
the Cove has earned 3.75 GreenPoints™ for using a high-efficiency ice machine that saves the restaurant thousands of gallons of water each year, while also cutting energy costs and minimizing carbon dioxide emissions. Conserving water can also be as simple as controlling the water flow of sinks. For example, George’s at the Cove has installed faucet aerators, a device that increases the perceived pressure of water streams, to make their faucets up to 75% more efficient. Additionally, upgrading a 3 gallon per minute pre-rinse spray valve to a low-flow unit can annually save a restaurant over 20,000 gallons of water (plus hundreds of dollars!). These small changes certainly come with huge benefits. Steps to conserve water can extend beyond the kitchen and into the dining room. After all, over 100 million gallons of water are served to diners each day. If every restaurant across the country reduced their water service by only 25%, the amount of fresh water saved daily could fill 1,000 swimming pools. For this reason, George’s at the Cove only offers water service when requested, and further provides educational signage for the benefit of their diners. This important environmental step has earned the La Jolla restaurant 3 GreenPoints™ in the category of water conservation. Along with 474 Certified Green Restaurants® across the U.S. and Canada, George’s at the Cove has proven that it’s possible for restaurants to help conserve our planet’s precious water supply, while saving energy and cutting costs. If every restaurant across the country made environmental changes to use less water, the results would be enormous. For more information on all the environmental steps and points that George’s has accomplished, please see: http://dinegreen.com/customers/featured. asp?ID=REST10003 To learn more about the Environmental Standards of the Green Restaurant Association, please visit: http://dinegreen. com/restaurants/standards.asp
26 The Las Vegas Food & Beverage Professional I July 2012
About the Green Restaurant Association 2012 marks the 22nd anniversary of the Green Restaurant Association’s (GRA) founding in 1990. The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. For two decades, the GRA has pioneered the Green Restaurant® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA is endorsed by scores of national environmental organizations such as NRDC and Environmental Defense, and esteemed trade organizations including the New York State Restaurant Association, Orange County Restaurant Association, and America Public Garden Association. The GRA is also an Energy Star partner. In 2010, Citysearch announced the GRA as their official Green Restaurant® listing partner. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information visit www.dinegreen.com. www.lvfnb.com
Green Restaurant Association
TM
Since 1990
Thinking of Going Green? Take a strategic approach.
a non-profit organization Phone: (617) 737-3344 Email: gra@dinegreen.com www.dinegreen.com
Wine Talk with Alice Swift
By Alice Swift Alice is teaching as an adjunct instructor in wine education at UNLV’s William F. Harrah College of Hotel Administration, while working as an Instructional Designer in the Office of Online Education. Follow her new blog site at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. alice.swift@unlv.edu
Talks with Rafael Garcia, Sommelier of Central Michel Richard because he’s still here! His first job in Vegas was as a greeter at Treasure Island, donning a pirate uniform (wish we had a photo of this!), but quickly advanced on to numerous properties in Las Vegas, such as Paris, Aladdin, Monte Carlo, SeaBlue (Michael Mina group), Studio Café (MGM), Sunset & Vines (Lake Las Vegas) and La Cave (Wynn), etc. According to Garcia, “opening Paris was one of the toughest things I’ve ever done, working 14-16 hour days. The minute I would come in and sit down, the phone would start ringing, and I would not get up until I left at the end of the day.”
Central Michel Richard is finally closing in on its one-year anniversary in September 2012, and business has been so far, so good! In addition to its prime location in the lobby of Caesars Palace, Central fits right into the city that never sleeps, being open 24 hours a day, 365 days a year! Certified Sommelier (Court of Master Sommeliers) Rafael Garcia is also having a great time re-organizing the wine selection and finding some new gems to showcase. After our great conversation, I discovered that Garcia has quite the history in Las Vegas, all of which could hardly fit in this article. Garcia possesses a hard-working ethic and passion for the hospitality and restaurant industry, and it continues to this day. Ironically, Garcia began his career path studying culinary arts in San Francisco, and got his start as a busboy at a local restaurant. Luckily, his early experiences taught him that, while he loved to cook, many of the processes in the restaurant were too mechanical and repetitive for him, rather than the creative process he originally sought out.
Between 1989 and 2003, however, Garcia made a temporary shift into the more administrative hotel operations. It was a very disciplined environment with lots of policies and procedures, although his experience of having a crumpled ball of paper thrown at his face was anything but. The appeal of the Food and Beverage industry began to attract Garcia once again, and he jumped right back in. Garcia first started at Caesars Palace as a server with the aspiration of moving up to management. Both his hotel operations and restaurant experiences still prove to be of great value, by acquiring his disciplined sense of organization, as well as his prior learnt sales skills. “If you have enthusiasm and good reasoning as to why a guest should try something, that’s what sells,” says Garcia. His unforgettable date of Super Bowl Sunday 2012 was his last day as a server, and you can now turn to him for recommendations and advice on wine as the Sommelier and Manager at Central Michel Richard. Congratulations to you, Rafael Garcia!
He then converted from the kitchen to the front of the house. Garcia noted, “I’ve always liked hotels. Living in San Francisco, you see all these beautiful properties.” His first hotel job was at Vintage Court Hotel, in San Francisco, and “interestingly enough, the person who trained me was Rob Bigelow, Master Sommelier. We worked together, alongside Julian Serrano.” In 1993, Garcia moved to Las Vegas to study at UNLV. His obtained acronym for UNLV is “U Never Leave Vegas,” which apparently is true Central’s wine list is constantly evolving but look to Garcia’s Sommelier’s picks menu for his recommendations, composed of approachable wines that are mostly site specific, single vineyard wines. A couple of Garcia’s “picks” of his Picks are the Caldaro Pinot Grigio, Blue Slate Riesling, and Paul Dolan Pinot Noir. 28 The Las Vegas Food & Beverage Professional I July 2012
Garcia’s “favorites” and “fun facts”: Favorite Varietal: • Red varietal = Pinot Noir. He “love[s] the elegance and all the elements and complexity of the wine.” • White varietal = Riesling. Favorite word? • Schadenfreude – Means “Taking pleasure in others’ misery.” Favorite Cookbook? • The Way to Cook, by Julia Child. “It gives you a foundation of recipes. I’m a huge fan of Julia Child.” Favorite Wine and Food Pairing on the Central Dinner Menu: • Short Rib with Polenta and Syrah Sauce, paired with the D’Arenberg Dead Arm, a McLaren Vale Shiraz that is “a really rich, complex wine, full of minerals, it’s not overly jammy, due to its colder climate. It’s a little drier, with an iron ore component.” Fun Wine from Wine List Menu: • Malibu Vineyard, Rambla Pacifica, Pinot Noir from Malibu California (yes, the California beach Malibu) Fun Facts about Rafael Garcia? • Garcia appreciates and loves art. His favorite artist is Spanish artist Salvador Dali; one of his popular works is Persistence of Memory. • At UNLV, he studied Romance Languages (who knew there was such a thing). Therefore, his knowledge of multiple “romantic” languages such as French and Italian, Portuguese and Spanish, helps tremendously in the wine world. www.lvfnb.com
The Whisky Attic By Adam Carmer
The Spirit of Spirits!
Adam Carmer is the founder of The Freakin’ Frog & The Whisky Attic, creator of the Carmer Spirits Tasting Enhancement Method (CSTEM) and Spirits Editor of The Las Vegas Food & Beverage Professional. Email: Adam@lvfnb.com
tech training, systems technology, faucet wrench, 6” slip joint pliers, thermometer, screw drivers, steel brushes, crimpers, 6-in-1 screw driver, crescent wrench, channel locks, cleaning tank, cleaning pump, extra sankes, steel wool and the know how and ability to use them all to keep the beer flowing in Las Vegas. Mark has lived in Las Vegas on and off since 1978 and even went to Chaparral High School. Mark has lived through the growth in Las Vegas and has worked at Southern Wine and Spirits for 4.5 years. Mark enjoys drinking the beers he helps to maintain around town, especially Tripel Karmeliet, Anchor Steam and Victoria. Loving his job, enjoying the people in the industry and working at the company headed by Larry Ruvo [living legend in this town and the beverage industry world-wide] make this Mark’s favorite job he’s ever had.
Draft Technician Extraordinaire Imagine you are bartending, Saturday night, 3 deep at the bar and … the draft system goes down! Who fixes that? Who cleans the lines so your beers are cold, clear and delivered properly? Don’t panic, and don’t forget the name Mark Thompson. Mark is the Draft Field Manager for Southern Wine and Spirits of Nevada. Along with the beer boom of the last decade the need for qualified draft engineers has created a sort of super hero in Mr. Thompson. Bars, restaurants, music venues, hotels and many other businesses depend on his expertise, hard work and professionalism. Mark looks at it like it is a customer service job, and it shows. He arrives with his tool bag like the old Felix the Cat cartoon. That toolbox includes Micromatic draft
Like many people in this town I am thankful to Mark Thompson for his dedication, tireless work ethic and constant laugh and smiles. It comes as no shock that Mark was the employee of the month this past April. Remember that there are many people who bring you the products you enjoy in this town from drivers, sales people, brewers, and draft technicians! To the many parts of the industry that are unknown and underappreciated know this: WE APPRECIATE YOU & THANK YOU.
Bratalian Media Event
June 18th- 10740 South Eastern Ave. Henderson By Chandra Paige
What started out as a thank you party to the media for all the love given to her gem in Henderson, Bratalian ended up as a temporary goodbye party for my beautiful friend, Chef Carla Pellegrino, who is nonstop with her passion of cooking and endless projects. Bellinis were passed around freely, if you had an empty glass. Walter, the GM of Bratalian, and the always attentive staff were there to make sure you had a fresh new one in your hand. Most of the local media were there to enjoy the evening, including some of Carla’s closest friends. The announcement was made that she was going away for a little while and it was a very secretive location and reasons behind it. After the announcement, Carla thanked everyone for coming and told us to enjoy the evening, and then introduced local performer, Frankie Moreno. Frankie Moreno has a show at Stratosphere; he recently celebrated his 100th show and also a freshly www.lvfnb.com
renewed contract with Stratosphere extending the show to 2015! He was joined by his brother Joel, and they performed a couple of songs while playing on the guitars. Pastas, a gigantic roast beef, salads, appetizers, and delicious side dishes came out, family style of course! Music, laughter, drinks, and food while mingling with new and old friends made the evening electric and happy. Carla had a smile on her face the whole evening. As the true gracious hostess she is, she made sure she made her rounds, said hello and hugged every person there. Alessandra, her sister, finally came out of the kitchen to take a break and appreciate the many thanks from everyone for her hard work to make the food for the evening. I always leave this place in such a great mood; the staff treats you like old friends and the food is always delicious! It is no wonder why they have a true loyal following there. July 2012 I The Las Vegas Food & Beverage Professional 29
F&B Associations
Ernest Un Ho Park
ACF Chefs of Las Vegas
Destination Services Association
www.acfchefslasvegas.org
www.dsa-lasvegas.com
LVHA www.lvhospitality.org
Green Restaurant Association www.dinegreen.com
Guild of Sommeliers www.guildsomm.com National Concierge Association Nevada www.nationalconcierge.com/nevada Meeting & Events Las Vegas
IFSEA www.ifsea.com
April 9, 1962 - May 10, 2012
Ernie worked at La Costa Resort in San Diego as Executive Sushi Chef and in Las Vegas as Pumi Sushi, at Osaka in Summerlin. He owned, with his sisters, Wasabi and Momotaro Restaurants. Then finishing at Island Sushi and Hawaiian Grill at The Plaza Hotel. He was known as “Crazy Ernie” for his personality and his culinary skills.
Nevada Hotel and Lodging Association http://www.nvhotels.com
www.meetingsandeventslasvegas.com Las Vegas Hospitality Association www.lvhospitality.org
United States Bartenders’ Guild http://www.usbg.org
Nevada Tavern Owners Association
Nevada Restaurant Association
www.wix.com/in7762/ntoa
www.nvrestaurants.com
CUSTOM BLENDED HERBS & SPICES MADE LOCALLY IN LAS VEGAS All Products Processed in the USA. Custom Blended, Packaged, & Distributed Locally with the Highest Quality Products Available.
30 The Las Vegas Food & Beverage Professional I July 2012
GA
S, N V
“G
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PURVEYO RO F
Al Dentes’ Provisions 6960 W Warm Springs Road, Suite 130 • Las Vegas, Nevada 89113 702-642-1100 • 702-617-5686 fax • sales@aldentes.com
S’ PRO NTE UFF” VISIO DEREAT ST
NS
AL
Al Dentes’ mission is simple: Provide our customers the best, safest products and service available at the lowest prices possible. We take pride in being a Las Vegas company committed to safe, fresh, & high quality products.
LA
S
www.lvfnb.com
AD INDEX Aces & Ales www.acesandales.com 702-436-7600
page 10
www.ozarkriver.com page 14
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 30
RhoMania www.rhomania.com 412-294-8466
page 10
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 31
Santa Monica Seafood www.santamonicaseafood.com
page 19
BJ’s Restaurant & Brewhouse www.bjsrestaurants.com 702-851-8050
page 20
Three Square www.threesquare.org 702-644-3663
page 7
Cloud 9 www.cloud9vendingmassagechairs.com 702.592.7655
page 2
Visstun Visually Stunning Custom Cups www.visstuncups.com 800-401-2910
EMotors, LLC www.tsmotoring.com 702-810-2848
page 31
Green Restaurant Association www.dinegreen.com 617-737-3344
page 27
Lithuanian Spirits usa@lithuanianspirits.com 888-201-0733
page 32
Ozark River Portable Sinks
page 13
Events
JULY
July 11-12 Hawaiian Lodging, Hospitality & Foodservice Expo 2012 www.douglastradeshows.com July 14-17 ACF National Convention www.acfchefs.org July 15-18 Nace Experience 2012 www.nace.net July 21 Big Dog’s Summer Beer Fest www.bigdogsbrews.com
August 12-14 Western Foodservice & Hospitality Expo www.westernfoodexpo.com August 27 - September 2 Restaurant Week www.threesquare.org August 25-26 4th Annual San Diego Spirits Festival sandiegospiritsfestival.com
July 25-27 Grapes & Grains By The Bay www.societyofwineeducators.org/ conference.php
August 27-29
July 30-August 5 SF Chefs Festival www.sfchefsfoodwine.com
GlobalWineBeerandSpirits.aspx
AUGUST August 10-12 Strong Beer Fest acesandales.com
www.lvfnb.com
The Global Wine, Beer & Spirits ecrm.marketgate.com/Events/2012/08/
Don’t See Your Event Listed Here? Email Your F&B Events to Info@ lvfnb.com.
July 2012 I The Las Vegas Food & Beverage Professional 31
THE GREAT LAS VEGAS
COCKTAIL SHAKE-UP! Can you create a signature cocktail? Do your mixing skills dazzle to the delight of guests? Submit your most clever cocktail recipe using
The Great Las Vegas Cocktail Shake-up:
designated Lithuanian Spirits for the chance
Cocktail Name:______________________________________
to see it featured in “THE LAS VEGAS
Contestant Name:____________________________________
FOOD & BEVERAGE PROFESSIONAL.”
Contestant Phone Number: ___________________________ Contestant Email:____________________________________
Calling all Mixologists, Bartenders,
Cocktail Ingredients:__________________________________
Beverage Specialists-Show us your
Cocktail Preparation Method & Instructions: ____________
signature flair!
______________________________________________
DIRECTIONS: Email your recipe along with a picture of your cocktail to LithuanianSpirits@lvfnb.com no later than
____________________________________________________ ____________________________________________________ ____________________________________________________ Special Notes:_______________________________________
August 15th for judging. Entries that do not
Number of Servings:__________________________________
follow this format will not be considered.
*By submitting this recipe, please note you are agreeing to all contest rules.
CONTEST RULES: 1. ENTRY: This cocktail recipe contest promotion is intended for viewing in USA only by residents 21 years of age or older. No purchase necessary to enter or win. Contest begins July 4th, 2012 and ends August, 15th, 2012 (“Contest Period”). Entries must be received via email no later than 11:59 p.m. Pacific Time, on August 15th, 2012. Any type of cocktail recipe may be submitted, but the recipe must use one of these Lithuanian Spirits (OZONE VODKA or HERBA DEVYNIA 999), be original, unpublished and may not have previously won any award or prize. Only one entry may be supplied by each contestant. By entering the Contest, entrants agree to assign their intellectual property rights to The Las Vegas Food & Beverage Professional & Stumbras AB and permit us to use the entries in any media, including the Internet, for commercial, promotional or any other purpose whatsoever. Entrants who do not agree to this use should not enter this contest. All winning recipes will be published in print and online at http://www.lvfnb.com . 2. ELIGIBILITY: Legal residents of the 50 United States, 21 years of age or older at time of entry are eligible to enter, except employees of Sponsor, and any other organizations affiliated with the sponsorship, fulfillment, administration, prize support, advertisement or promotion and/or their respective agents, affiliates, subsidiaries, and members of their immediate families or persons residing at the same address. 3. WINNER SELECTION: On or about August 15th, 2012, all eligible entries will be read in a first round of judging by a professional mixologist and judged equally on each recipe’s creativity. Three first prize winners will be determined. Organizers reserve the right to select fewer than three winners if, in its sole discretion, it does not receive a sufficient number of eligible and qualified entries. Decisions of judges are final and binding in all respects. Potential winners will be notified by e-mail and invited to the Las Vegas Awards Ceremony. All questions regarding this contest can be directed to LithuanianSpirits@lvfnb.com