July 2013 Issue

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www.worldfoodchampionships.com

Downtown Las Vegas Selected to Host Major Fremont “Food Fight” in November See story on page 16

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Issue 7 Volume 13

July 2013

CONTENTS

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FEATURES

Cover WORLD

FOOD CHAMPIONSHIPS INVADES DOWNTOWN LAS VEGAS taking over Fremont Street Experience and Fremont Street East from November 7 to 10 and should be your “not-tomiss” event of the year! LVF&B Pro is an avid supporter of the WFC and will be covering its progress over the next few issues leading up to the big event. Check out the additional info on WFC in this issue on pages 16 and 17.

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

ACF CHEFS NATIONAL CONVENTION CHOOSES LAS VEGAS TO HOLD ITS YEARLY EVENT and the host hotel is The Cosmopolitan where several thousand certified chefs from around the country will hold their national conferenc e July 21 to 25 and a trade show featuring food, beverage and services on July 23 and 24 where NewChef Fashion will be showing a great array of chefs uniforms and much more. FYI…ACF Chefs Las Vegas and several properties have had their logos developed by NewChef Fashion, so if you are a chef or even working in the kitchen or at a foodservice facility you may not want to miss this special event.

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Back Cover

SUMMER EQUALS COLD BEER, AND OUR OWN BOB BARNES TELLS US WHERE IT’S BEST… BJ’s Restaurant and Brewhouse’s Beer Dinner…

Big Dog’s Upcoming Summer Beer Fest at Its Rancho Brewpub…

Joseph James Expansion…

Aces & Ales Opens its 2nd Location on the NW Side of Town…

SMART BAR PRODUCTS HITS LAS VEGAS RUNNNING…and LVF&B Pro is delighted to be supporting Smart Bar and its products throughout the Las Vegas Valley. Smart Bar is the easy solution to when you need a bar off-premise and want to look and operate professionally. Now available locally for purchase or rent through Rebel Party Rentals, taking all the work and headaches out of it.

Page 4 Hot Off the Grill!

Page 5 Improve Your Menu Engineering

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Page 6 What’s Brewing?

Page 7 Mixology-ology: Raul Faria Page 8 ASK DOCTOR SAKE… Junmai or Ginjo sake, where do these sake names come from and what do they mean?

Page 9 Behind the Stick PHOTOS: Southern Wine & Spirits’ Grape Nuts

www.lvfnb.com

Page 10 Food For Thought: Do You Need to Decant Wine?

Setting the Table for a Major Food Fight at Fremont Page 18 Brett’s Vegas View

Page 11 Wine Talk: Cleveland Clinic Lou Ruvo Center for Brain Health Part I

Page 19 Forte: From Spanish to East European in Spring Valley

Page 12 Late Night Dining with Kim

Page 20-21 ACF Chefs Las Vegas 16th Annual Golf Tournament

Page 13 On the Edge with Al Mancini Page 14 What’s Cooking?

Page 15 Epicurean Corner PHOTOS: NRA in Chicago Page 16-17 Cover Feature: World Food Championships Is

Page 22 Green Dining Destination™ PHOTOS: Mario Batali’s “Taste of Italy” Page 24 July Means Hot Summer DaysCool Chocolate Sweets PHOTOS: Michael Mina’s PUB 1842 Grand Opening

Page 25 PHOTOS: International Pow Wow PHOTOS: World Tea Expo Page 26 HR Insights Training for Better Performance Page 27 Mingo Kitchen & Lounge Opens in the Las Vegas Downtown Art District PHOTOS: International Pow Wow Opening Night hosted by Mandalay Bay Page 28 Product Spotlight Page 31 Events Advertiser Index

July 2013 I The Las Vegas Food & Beverage Professional 3

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

HOT OFF THE GRILL!

July 2013 Mike Fryer Editor-in-Chief 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

We would like to welcome the newest member to our family at LVF&B Pro, Adam Rains, as our Beverage Editor who will be assisting us on the beverage side of F&B. Adam’s diversified experience makes him the perfect choice to help us develop our beverage portfolio and attract more beverage clients. Many of our readers will know Adam from around town where he currently works at both B&B and Gordon Ramsay Pub, where his mantra is “Fresh is Best.” Contact Adam with any questions at adam.rains@lvfnb.com.

Juanita Aiello Publisher & Creative Director juanita@lvfnb.com

Bob Barnes Editorial Director bob@lvfnb.com

Crystal Marie Marketing Specialist crystal.marie@lvfnb.com

Adam Rains Beverage Editor adam.rains@lvfnb.com

LVF&B Pro is very excited to announce another new member to our family, Crystal Marie, who will be assisting us with sales development as our Marketing Specialist.

Crystal’s extensive background and experience makes her a rare find at her young age and we are delighted to have her on board! We recently covered the Laughlin Chefs Food Fest which was hosted at the Aquarius Resort Hotel. For more info contact: crystal.marie@lvfnb.com

The Venetian-Palazzo recently kicked-off their Carnevale Las Vegas Summer Series with “A Taste of Italy” featuring Chef Mario Batali, who brought his Food & Beverage team from Carnevino, B+B Ristorante and OTTO Enoteca to wine and dine the eager foodies who attended, including LVF&B Pro’s representatives, who are fans of Mario and his creations.

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

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Journalist Chef Jet

Journalist Juanita Fryer

Journalist Brett’s Vegas View Jackie Brett

Journalist Shelley Stepanek

Journalist Food for Thought Les Kincaid

Journalists Scott & Elaine Harris

Journalist Mixology-ology Mitchell Wilburn

Journalist Beth Ellyn Rosenthal

Journalist Late Night Dining with Kim Kim Trevino

Journalist Ask Dr. Sake K. Mike Masuyama Ph.D.

Journalist Chandra Paige

Spirits Editor The Spirit of Spirits Adam Carmer

Journalist On the Edge with Al Mancini Al Mancini

Journalist Ryan Wieczorek

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

Journalist Epicurean Corner Lisa Podaca

Journalist Mark Kelnhofer

Journalist & Photographer Ben Brown

Photographer Bill Bokelmann

Photographer Rose Powell-Carver

Photographer Danette Chappell

4 The Las Vegas Food & Beverage Professional I July 2013

www.lvfnb.com

Improve Your Menu Engineering Are You Costing Your Company Thousands By Not Conducting The Proper Analysis?

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

The term “menu engineering” is not used by all restaurant operators. However, it is a definite process that all restaurants, single and multi-unit, should be utilizing. The process of determining which items need to be removed or modified versus which ones should be added to a menu can be a complex one. Too often mistakes are made which can hurt the future profitability of the company. In some cases decisions are made off of the passion and emotion that is involved with the menu item and not necessarily the numbers that are to assist the decision making process.

Even more important, which numbers are used.

Incorrect or incomplete analysis can hamper the ability to plan for profits.

Using accurate recipe costing as a base along with analysis of gross margin per plate, the restaurant location can make methodical decisions that can only assist in the improvement of the bottom line.

designed menu items and compare the gross margins per plate for each item. The goal is to ensure that the gross margin dollars per plate does not decrease. If the current menu item is replaced with a new menu item that results in a lower gross margin per plate, you may be reducing the overall chances for improved profit. If this decision is made, there will also be a need to increase the volume sold to make up any lost margin dollars from the change. The goal should be to replace a current menu item with a new one that will improve the gross margin per plate. Remember, this view of menu engineering is not to look at the cost as a percent, but the potential amount of profit that will be driven from the new menu item.

The accuracy of the recipe costs is important to driving the profitability of the menu(s) (see our article “Increasing the Accuracy of Recipe Costing,” The Las Vegas Food & Beverage Professional, April 2013). Too many times the recipe costs are not accurately stated and can adversely affect the whole menu engineering process and operation. In my interviews with many restaurant operators, the primary focus on menu engineering is quantities sold of an item and the cost percent per plate. Although volume and the cost percent per plate is important, they should not be the only factors in the decision making process. The view in this article is to look at engineering the profits of each menu item drive and not necessarily the cost percent on its own.

The first step of the process should be an analysis of the current menu specifically by price tier or markets and the type (lunch, dinner, etc.). The analysis should be done on all core or printed menu items. In order to determine what core menu items are to be removed, you will need to determine the gross margin per plate and extend that out by the volume to determine the contribution margin the item is delivering. Obviously, you cannot remove a whole category. However, the menu items that are driving the lowest contribution margin dollars for each category should be targeted for replacement.

Using accurate recipe costing as a base along with analysis of gross margin per plate, the restaurant location can make methodical decisions that can only assist in the improvement of the bottom line.

The method of looking at only cost percentages is flawed. You cannot place percents in your pocket.

Concentrate on the amount of profit you are going to be generating. In a time of a highly competitive marketplace, operators cannot make mistakes in decisions relating to the menu. The menu is the pinnacle of what you represent. All restaurant operators are in the business to make a profit.

Ultimately, the main goal should be to make a profit that can cultivate and grow the business.

Once we have determined the menu items to Proper recipe costing and menu engineering be removed, the next step is to take the newly decisions can propel you there.

Why Join JCCNV?

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

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

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

(We speak in English and in Japanese!)

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July 2013 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

BREWING? Photos by Joe Urcioli

BJ’s Beer Dinner

On May 20 the Henderson BJ’s Restaurant & Brewhouse had its usual packed house turnout for its beer dinner featuring beers from the venerable Anchor Brewery. BJ’s GM Dave Martin and Assistant General Manager Jeff Vazquez tag teamed in describing each beer and dish it was paired with. Dave began by pointing out the plastic dump buckets on every table and noted that my dump bucket is always empty at the end of these dinners, which is quite true, for as I always say, “It’s a sin to waste beer!”

We were off and running with our warm up beer, the Anchor Summer Beer, an Americanstyle filtered wheat beer. Pairings for the dinner were: Crispy Calamari with the flagship Anchor Steam, with its sweet malt flavor toning down the spice of the calamari dish; EnLIGHTened Thai Chicken Mango Salad (part of BJ’s lower calorie menu with only 490 calories) with the hoppy Liberty Ale-Anchor’s version of an IPA, first brewed in 1975 and possibly the first American beer of this style; Moroccan Spiced Salmon with BJ’s Brewmaster’s Reserve, a ramped up version of the regular blonde

weighing in at 7.2% ABV, almost double that of the BJ’s Blonde; Barbeque Bison Burger with Brekle’s Brown, a single-hop brown ale named after Gottlieb Brekle, a German brewer who in 1871 transformed a billiard hall into the brewery that would later become Anchor; and dessert of Triple Chocolate Pizookie topped with a Ghiradelli Chocolate square with Anchor Porter, with chocolate meeting chocolate via this beer’s rich chocolate and roasted notes.

Our finale beer was the 10% ABV Old Foghorn barley wine, one of my all time favorite beers, which was a dessert in itself due to its extreme malty sweetness. As always, Dave ended the evening with class, bringing out his kitchen and serving staff to be recognized and applauded by the 75 diners in attendance. As usual, the price for this feast was only $30. Mark your calendar for the next beer dinner, which is set for September 30 (other locations may have a different date) and a fall seasonal beers and ciders theme.

Big Dog’s Next Beer Fest

Big Dog’s Summer Beer Fest and Reggae Party will be held under the stars on Saturday, July 20 from 6 p.m. to midnight in the outdoor area at the Draft House location at Craig Rd. and Rancho Dr. You can expect more than 50 beers, including Brewmaster Dave Otto’s Cherry Wit; live reggae music from 2 bands; raffles; and Chef Sergio will be serving up a smoked St. Louis rib platter and a smoked chicken platter.

For the beer line-up, visit www.bigdogsbrews. com/festivals/summerfest.

Joseph James Expansion

Joseph James Brewing has completed yet another expansion, this time adding 180 bbl of new fermentation tanks to its capacity, a new automated labeler and the ability to quickly add another 120 bbl of fermentation tanks in the future. Also, the new layout will allow the brewery to brew and package simultaneously.

As for the beer, it will soon be releasing the 5th Anniversary Bourbon Barrel-Aged Wee Heavy, which tested out at a whopping 13% ABV before being added to the barrel. This appears to be one very special and complex beer.

6 The Las Vegas Food & Beverage Professional I July 2013

Brewmaster Matt Marino said they smoked all the malt themselves and did a double mash to hit the big gravity with no additions of sugar or extracts to boost the fermentables. The brewery is also proud to be serving its all new Citra Rye Pale Ale and last year’s Bourbon Barrel Russian Imperial Stout at this year’s SAVOR: An American Craft Beer & Food Experience in NYC.

Aces & Ales Opens 2nd Location in Northwest LV

Photos by Juanita Aiello

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

Residents of northwest Las Vegas will be excited to hear that Aces & Ales has opened a 2nd location at 2801 N. Tenaya Way, just south of Cheyenne. Another reason to rejoice is the fact that it has 50 taps, nearly double that of its eastside location. The new site is just a stone’s throw from Tenaya Creek Brewing and should benefit both establishments, providing a reason to hit two great beer pubs in one trip.

Barley’s Honors its Brewmaster with Weeklong Celebration of Bubba Day

Barley’s Casino & Brewing Company honored National Bubba Day and Brewmaster Jeffrey “Bubba” Amas with a weeklong celebration that began with a keg tapping of Bubba’s IPA on June 2. Bubba tells me he has had the nickname since birth, originating when his sisters couldn’t pronounce the word brother. As for his IPA, it’s hopped with Summit for bittering and Zythos and HBC342 Experimental Variety for aroma and flavoring.

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

Mixology-ology:

Raul Faria

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

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

There are few mixologists that share the passion and intensity of Raul Faria. Whether it’s going through cocktail recipe books and trying out a recipe every day, or educating burgeoning young mixologists through his website “Mixology Made Simple,” Raul seems to be thinking cocktails 24/7, or maybe even 24/8. I sat down with Raul over a bottle of Narutotai Ginjo Nama Genshu sake (for you fans out there, a must try) and plied his thoughts on our cocktail culture, and mixology at large.

So how long have you been doing make them Star Trek themed. Also should be recruiting new your blog/instructional series, when I worked at Krave, I could members, and educating them.

Mixology Made Simple?

Right now it’s more about drinking experiment when people would and competitions, and of course, say “Make me something good.”

I’ve been doing it for maybe two It was definitely born out of the Big Two. It needs to be about years now. There are blogs and mixology, not the business behind necessity. Then when I submitted occasional video podcasts as it. Even in the Las Vegas chapter a recipe for a competition and well, in case you read the article of the USBG, all but one of the and still don’t quite get it, you can won, I kind of caught the bug. officers are not even currently see how it’s done and get some in- What do you think about our bartenders! What does that say? depth information.

Las Vegas cocktail scene?

What do you like about the Pub? Right now you work at Gordon We’ve got a good one coming Ramsay Pub. What is your along, but we’ve got more to do. I like that it’s busy! I like Chef history before that?

Ramsay. It’s kind of like Armando For example, everything we do is kind of limited by the Big Two Rosario’s saying what Adam Before the Pub, I was at Rains said in his interview, “Make distributors. When most places Serendipity, at Caesars. I actually it fresh, keep it simple.” That’s started at the Star Trek Experience have to build their cocktail list according to their portfolio, it kind of Ramsay’s motto as well. at the Las Vegas Hilton! I was The challenge is taking simplicity stymies creativity. There are good making all the Star Trek themed and creativity and making them drinks like the Liquid Latinum, guys there, it’s just a shame it’s balance. Totally concentrated on Warp Core Breach, Mind Meld, so dictated that you have to put all of those. I kind of started something on the menu. You can one or the other just won’t work. has great potential to not only I have to hold myself back on being an actual Mixologist there. build a cocktail menu, but then be a popular, common drink, that; my instinct is to add things I wanted to make new drinks it has to pass some committee. but as a really versatile cocktail when the menu changed, trying to Really, our number one priority I think will work, and I’ll have to component. It has so much range, sit back and make sure I’m not so much depth and complexity, going overboard. The Pub has a great beer list too, and I’d like to I can think of so many ways to express it. There’s also Baijiou, pursue my Cicerone certification.

Chinese white liquor. That stuff Beer cocktails are getting cool basically smells like manure, but too, almost mandatory, and we I’d be so excited to see it done well have some great ones at the Pub. in a cocktail!

What’s your “pet ingredient” What is your motto, your these days? What’s something maxim, your Mixology Mantra? you’ve been wanting to make popular?

Mixology is a box of crayons and Well, I love sake, and I think it a blank piece of paper.

visit www.mixologymadesimple.com www.lvfnb.com

July 2013 I The Las Vegas Food & Beverage Professional 7

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

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

ASK DOCTOR SAKE… Junmai or Ginjo sake, where do these sake names come from and what do they mean?

Unlike wine, sake is not named by a rice variety term. There is no sake called “Gohyakumangoku” (a popular sake rice variety). Instead, sake styles or class names are defined by the government classification in Japan. The current one went into effect in 1990 after occasional changes in the past. These names are somewhat foreign to us, such as Junmai, Ginjo, Honjozo, Daiginjo, Nama, Nigori, Taru, Koshu, etc. They are expressions or the translation of Japanese words in English spelling, which may represent characters or process. They are currently under the Ministry of Finance’s control of all aspects of sake including technical matters. Due to it being a significant source of tax, sake production and trade were strictly managed by a governing body in the old days and today. That is the case in Japan, which can not necessarily be all compliable here in the US. Our government accepts sake as far as it goes with our rules of alcohol beverages for imports and also those made domestically. Our market has adopted most of the Japanese practices but modified some for whatever is convenient to us. In other words, we use sake terms or rules that are correct, but not officially accepted in Japan. This is alright because we are out of the Japanese authority and have our own market in compliance with our regulations.

The style or class names have both pros and cons. Some people feel the terms sound exotic, which may fascinate certain customers.

In San Francisco and New York City there are specialty stores of sake with labels only in Japanese words. Others, on the other hand, show conservative reservation to something unfamiliar.

In our diversified society and market, everyone has different attitudes and appetites. When it comes to sake, we surely need a much clearer picture for either likes or dislikes. Let’s start with Junmai. Junmai is a literally “pure rice” sake in Japanese, which means only rice and Koji (fungal enzyme preparation) are used. It is a sake style of the naturally fermented, pasteurized and cleared by separating liquid from residue without the addition of alcohol.

Ginjo sake is literally “delicately brewed” style. Water, Koji, and rice with a polishing ratio of 60% or less are used, and alcohol is added. Any sake with the term of “Junmai” means the one without alcohol added, while any in absence of “Junmai” is the one with alcohol added. Sake had been naturally fermented and alcohol was rarely added in most of the time. When sake supply got scarce like after wars, alcohol addition came to sake to stabilize quality and increase quantity but not to fortify. Alcohol addition then became a requisite for some styles like Ginjo or Honjozo in the current rules. Some prefer Junmai, while others enjoy Ginjo. It is a matter of choice as far as we know what they are. If you like one, that is your sake. I will continue with other styles in a next issue. Kanpai.

8 The Las Vegas Food & Beverage Professional I July 2013

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By Adam Rains

Behind the Stick

Hailing from San Diego, Adam is a father of two and has been behind the bar for more than a decade. It’s Adam’s mission to utilize and promote fresh, seasonal and local ingredients. He also records the podcast “Las Vegas Cocktail Weekly” to further his own knowledge and to help others. www.lasvegascocktailweekly.com

Las Vegas is a hell of a town. We find ourselves here for fortune, fame, fun or maybe just a new start. Many of us find ourselves in this industry for those exact same reasons. Sometimes we are the outcasts; other times, it’s just that we don’t want to be caught in an office, facilitating the selling of widgets. Cubicle hell is just that, a monotone maze of files, cyber and physical, where rats on under-sized hamster wheels climb corporate ladders up into a labyrinth of 401K’s and other pension plan ponzi schemes. No, I’d rather make that easy money (even though the Bartenders Union has a great pension plan!). I know my brethren and I would much rather be the star(s) for the evening. The one that everyone wants to talk to, and that everyone wants something from.

The center of everyone’s universe, even if only for a brief moment.

We are the maestro(s) of their good times. We often find ourselves in the spotlight and this is an agreeable situation. Even for us who love what we do, it’s still not easy. We smile and grin even as our worlds are turning and as we navigate the choppy waters of the indecisive, uninformed, illtimed and sometimes ball breaking masses. We laugh and pretend that we’re having the time of our life because that’s part of our job. Even as we handle the onslaughts, we need to realize that we are still no better than our guests. If you have won a contest, you make amazing drinks, and are “kind of a big deal” it still doesn’t make you superior to your guests. We are there for them.

I feel it is the upmost importance for us bartenders to create a tailored and unique experience for our guests. While we may be upping our game when it comes to drink making, in many bars across this town we have lost the very basis of what our job is Hospitality.

of what we do-Hospitality. There are numerous examples, like no greeting or sincerity in greeting, no guidance or drink explanation, and on the other side of the bar I’ve even had interactions where I was treated as if I had a disease. Of course with In Las Vegas we are lucky! We can go to award- a very busy bar, some leeway should be given; winning bars on any night and have amazing however, the basics should still be adhered to. hand-crafted cocktails. Many of these have been The guest is literally paying our salaries. certified by tasting panels, drink gurus, and sometimes by the cocktail gods themselves. Even At the end of the day, we are all just bartenders at these gold star cocktail meccas that we have and as many have said before, creating a cocktail here in Vegas, yes, you can still find bad service. for someone is an intimate experience where I’m not talking about long drink times, because you are putting yourself out there for people. that is the nature of the beast. Great drinks can Whether it’s for the weekend warrior ordering take time. I’m talking about the very essence a Jäger Bomb or for a bona fide cocktail geek,

there is (or at least there should be) a little bit of your soul put into every liquid libation that you create. It’s possible that on some occasions, people absolutely don’t like your cocktail. This can hurt, but to hide behind the guise of being rude, aloof or arrogant are signs of weakness. Not only can this make people feel unwelcome, but it can undermine the very basis of what we do.

I don’t want to get too preachy, but we make great money in this town. Many of us do have a great wealth of knowledge and we are lucky enough to have a constant influx of people lined up to come and enjoy our craft. Not unlike kids in line at Disneyland, our patrons line up with frenzied anticipation and then just pour in, ready to relish and/or guzzle what we are pouring.

They are primed to enjoy their vacation, seal a deal, celebrate a victory, reel in the pain and soothe their souls. They all want an experience no matter from where they come. They definitely don’t want to be patronized, ignored, talked down to; in essence, no one comes to the bar for a lesson on pretension. For those who are the cocktail aficionados, they might want to see every measure and to know what is in every shrub, simple or tincture. When we are lucky enough to have these people at our bar, we should be elated. It is a pleasure to share our creations with a welcoming public and it should also be our pleasure to welcome them to our bar. As I had mentioned, I feel it is the upmost importance for us bartenders to create a tailored and unique experience for our guests. While we may be upping our game when it comes to drink making, in many bars across this town we have lost the very basis of what our job is - Hospitality.

But have faith; I know we’ll get there! Just like the gun jockey bartender will also eventually “get it” in knowing that fresh is best. I also hope that those wearing the vest and that call themselves mixologists, will never lose sight of the fact that it is all about the guest. The guest is best! Cheers!

Southern Wine & Spirits’ Grape Nuts

Photos by Danette Chappell

www.lvfnb.com

July 2013 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

Do You Need to Decant Wine?

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 les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid

All wines seem to improve after being decanted for a half hour—they taste smoother and more integrated than drinking from the bottle. The wines that benefit most from two- to three-hour air time were the young red wines. But the older red wines like Bordeaux from 1966 and 1981, didn’t really seem to open up any more after an hour when tried.

If you’re decanting the wine just to let it breathe, rather than to remove sediment, taste a little first. If it tastes tight or makes your mouth pucker, then go ahead and decant. But if you like the wine the way it is, put the cork back in until you’re ready to drink. Decanting is not an automatic with all red wines.

Many consumers and sommeliers believe that aerating wine before drinking helps to warm up a wine that’s too cold, soften any harsh tannin and open up its aromatics. This is especially true of rough-and-notready reds, particularly young, full-bodied ones: Cabernet Sauvignon, Zinfandel, Brunello, Barolo, Bordeaux, Riojas, Shiraz, Syrah and Northern Rhone wines.

Here is a trade secret. For very young red wines, add a splash of good port to the bottom of the decanter before pouring in the wine. That will help to round out any rough edges of your wine.

To decant, first make sure the container is clean. The best cleaning tool is a long brush, to reach down into narrow necks. Otherwise, simply twist a clean, lint-free cloth into a long roll, push it down the decanter and rotate to clean inside. It’s important to clean the mouth of the wine bottle too, both after removing the foil and after pulling the cork. Again, use a lint-free cloth.

Before decanting, after removing the cork, smell the bottle to check that the wine isn’t corked or otherwise faulty. If it is, decanting won’t correct such major faults.

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877-456-RIDE(7433)

10 The Las Vegas Food & Beverage Professional I July 2013

To properly decant a bottle that knowingly has sediment, first set it upright for about 24 hours to allow the sediment to settle at the bottom of the bottle. If you haven’t planned ahead for this, and the bottle is still on its side in your rack, don’t stand it fully upright. Instead, leave it reclining at 45 degrees as you uncork and pour into the decanter. The sediment will stay on the bottom side of the bottle.

Typically for the actual pouring process, stand a flashlight on the table so that it shines upwards. Place the decanter beside the flashlight and pour the wine so that the light shines through the neck of the bottle. This will allow you to see when the sediment is approaching and you can stop pouring, allowing the sediment to stay in the wine bottle.

Handle the bottle very carefully while pouring, and don’t stop or tip it back up midway through—that will blend the sediment back into the wine. The process of decanting, over a period a few hours, doesn’t have the effect of softening tannins. The softening of tannins occurs during the winemaking and oak when tannins go through a process of polymerization that can last days or weeks. Decanting does have the effect of altering the perception of sulfites and other chemical compounds in the wine through oxidation which can give some drinkers the sense of softer tannins in the wine.

Leave the younger wines in its decanter for an hour or two, and an older wine anywhere from fifteen minutes to a half hour. Taste the wine periodically to see how well it’s opening up. If you decide that the wine has peaked, but the guests aren’t due for a while, drape a cloth over the top of the decanter to slow aeration.

If serving time is drawing near and the wine still tastes tight, you can try speeding up the aeration by double-decanting: pour the wine back and forth several times between two decanters or other somewhat large containers.

Do not use mesh strainers or silver filters on wine—some can strip wine of its character and may even leave a harsh metallic taste.

If you don’t have an actual decanter, a water jug or a carafe will also work. And if you don’t have either, simply pour the wine into the glasses to about one-third full about a half hour before drinking. Also, the wine left in the half-empty bottle will also have room to aerate as well.

Most all wine accessory shops and specialty stores carry a variety of decanters at several different prices. Wine decanters are often ornate and come with a stopper lid, which may have a rod to aid decanting. Decanters that maximize the wine-to-air surface ratio are best for younger wines, while those with narrow necks that reduce air exposure are better for your older wines that just simply need their sediment removed. www.lvfnb.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

Cleveland Clinic Lou Ruvo Center for Brain Health Keep Memory Alive Foundation Part I This month, I interviewed Larry Ruvo, president of Southern Wine and Spirits, as well as founder and chairman of the Keep Memory Alive Foundation, which is dedicated to care for patients with and families of those with cognitive disorders, through the Cleveland Clinic Lou Ruvo Center for Brain Health.

Background

Keep Memory Alive Café

When Lou, Larry Ruvo’s father, passed away in 1994 from Alzheimer’s Disease, Larry held a dinner in his honor in 1996 at Spago at Caesars Palace. Larry was with all his friends, and John Paul Dejoria also happened to be having dinner in the restaurant that night. After Dejoria realized why Ruvo was having the dinner, he was so moved that he walked over, handed Larry Ruvo a check and said, “This disease devastated your family. I want you to do something in honor of your dad.” Their very first donation and subsequent chain of events led to the building now known as the Cleveland Clinic Lou Ruvo Center for Brain Health and the Keep Memory Alive Foundation.

When deciding who to hire as the architect, Larry Ruvo thought, “If I want the eyes of the world treating this disease, I’ve got to think outside the box.” So he compiled a list of the top 5 architects in the world, and Frank Gehry was on that list. After some initial convincing, Gehry said, “Larry, I love your passion. I will do your project on two conditions: if you give complete design control (with Ruvo’s input), and if you treat Huntington’s disease,” because Gehry’s best friend’s wife died of Huntington’s disease.

True to his word, the Huntington’s Disease clinic was started less than a year ago.

Our wonderful vegan lunch during the interview was prepared by Chef Aneesha of the Keep Memory Alive Events Center, which is actually open to the public. We had a wonderful, custom created lunch of vegan tuna, gluten-free penne pasta salad with organic broccoli and carrots, vegan honey-mustard chicken, spice-baked salmon, sautéed baby summer squash and spinach. Although this menu is not available at the café, there are a number of other delectable items for you to enjoy at this secret eatery.

Cleveland Clinic Lou Ruvo Center for Brain Health According to Gina Sinclair, Hospitality Project Manager, “Mr. Ruvo wanted to make sure that the patients were treated with high dignity, and so we actually have our volunteers escort our patients up to the appropriate locations. Since Mr. Ruvo is from the hospitality industry, his goal was to make the center a ‘5-star’ experience.” This is obviously shown through the genuine care and hospitable staff, as well as www.lvfnb.com

the high quality service you get whether you are a patient or a tourist. The subtle features such as soft curves and upward fluorescent lighting help support and ease people with neurocognitive diseases, and all family members are invited into exam rooms.

Keep Memory Alive Events Center The Cleveland Clinic also houses a Keep Memory Alive Events Center, which is used for various events, such as conferences, presentations and dinners, including the Power of Love Gala.

A beautiful piece of artwork also hangs on display, commissioned by Steve Wynn. This beautiful representation of the venue is titled “Cervello Spazio Cosmico,” which means “brain space” in Italian, and was painted by James Rosenquist.

In addition to housing the Keep Memory Alive Events Center at the Cleveland, the main fundraising event is the annual Power of Love Gala, which features top entertainment, food and beverage, and attracts celebrities who support the foundation. Celebrity Chefs have included Mario Batali, Todd English, Thomas Keller, Michael Mina, and of course, Wolfgang Puck.

KEEP MEMORY ALIVE CAFÉ Hours & Location: Mon-Fri, 8:00 a.m. to 3:00 p.m.

Cleveland Clinic Lou Ruvo Center for Brain Health 888 W. Bonneville Avenue Las Vegas, NV 89106

Upcoming Events: To find out more about how to contribute as well upcoming events and how to attend, please visit: h t t p: // w w w. k e e p m e m o r ya l ive.o r g / ways_to_contribute/attend_an_event/ upcoming_events Coming up on July 19-20 is the annual Rodeo & Emeril in Tahoe event, so be sure to check it out!

I hope you have the opportunity to take a tour of the Cleveland Clinic one day, as well as have lunch at the Keep Memory Alive Café.

July 2013 I The Las Vegas Food & Beverage Professional 11

Late Night Dining with Kim

By Kim Trevino

A Slice of Heaven:

The not so Secret Pizza at The Cosmopolitan

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

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

NOTE FROM THE EDITOR: We are delighted to welcome and congratulate Kim Trevino, who this issue takes over our Late Night Dining feature column. For the past year and a half Kim has been doing a wonderful job for us reporting on a variety of topics, from cooking classes to culinary schools to restaurant staff interviews, and now we are happy to have her focusing on eateries open past midnight in the 24-hour city that never sleeps.

Secret Pizza at The Cosmopolitan Open Friday-Monday 11 a.m.-5 a.m.

Tuesday-Thursday 11 a.m.-4 a.m.

It was delicious and light, with just the perfect amount of cheese, sauce and pepperoni.

However, the white pie pizza ricotta with mozzarella cheese was by far the best one. I usually stick to my normal pepperoni pizza but there was something so different and unique about the white pie pizza that quickly made me change my mind about pizza altogether. It was heavenly and perfect and stole my breath to be quite honest.

With the last bite of both pizzas, I got it. All the hype and excitement about the Secret Pizza place was true and you could tell that the team of chefs and cooks really enjoy doing what they do.

12 The Las Vegas Food & Beverage Professional I July 2013

Sous Chef Cody Rodriguez informed me how the pizza comes together and what ultimately gives the pizza its very well known taste. From homemade meatballs and Italian sausage to shredding about 300 pounds of mozzarella each day, the proof of all the hard work and joy is in the taste.

The ambiance was one of fast paced yet happy all in one. Most of the general crowd was coming out of the clubs or bars and some, like me, were just there to try the pizza.

Overall, the secrecy of this place paid off and it is hands down, one of the best pizza places in Las Vegas.

Photos courtesy The Cosmopolitan

Choosing a particular place or places to visit for late night dining can be hard, even in a city that you would automatically assume is run on a 24-hour basis. However, there aren’t very many restaurants that are open on the Strip past midnight and those that are, are usually your everyday fast food joints like McDonald’s.

Ever since The Cosmopolitan opened its doors back in 2010, I had been dying to visit the resort.

My goal was accomplished last year and the one thing that kept popping up, was word of this “secret pizza” place so many people kept mentioning.

For my first late night pick for this column, I decided to see what all the hype was about the Secret Pizza Pizzeria at The Cosmopolitan.

Much to my delight, disappointment was not on the menu and the crowd was proof of that.

The Secret Pizza place is located on the third level of The Cosmopolitan, tucked ever so kindly away from all the action and chaos lurking on the casino floor. This was the first thing that caught my attention, that is was hidden from everything else, yet still so easy to find and exciting to try.

Walking into the secret tunnel of sorts that has no sign or description to let you know that yes, there is pizza down this hall, excitement crept in. It was as if I was going through a foreign alley, unaware of what was around the corner in just a few short steps.

Making my way inside the pizzeria, one can see why it is such a hotspot for tourists and locals visiting the casino. It was packed to say the least, loud, exciting, and the look of not only hunger, but joy on the people’s faces as they waited for their pizza was priceless.

Two different styles of pizza were chosen-the pepperoni pizza by the slice and then the white pie pizza ricotta with mozzarella cheese.

Since there isn’t much seating room in the pizzeria, several tables and benches are scattered throughout the upper floor, which is where my journey began. My first bite of the pepperoni pizza was wonderful and the cheeses and sauces melted so effortlessly in my mouth.

www.lvfnb.com

By Al Mancini

On the Edge with Al Mancini

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

Follow Al on Twitter @almancinivegas

This fall is going to be a big time for the downtown Las Vegas food scene. October 27 and 28 mark the inaugural Life Is Beautiful festival, which will bring an all-star lineup of musicians, artists and chefs to our downtown streets. Participants include Scott Conant, Jonathan Waxman, Hubert Keller, Michael Mina, Chris Cosentino, Rick Moonen, Tom Colicchio, Michael Symon, David Burke and more than 30 other top culinary names. Then, less than two weeks later, the World Food Championships will offer four days of cooking competitions at the Fremont Street Experience and on 3rd Street.

www.lvfnb.com

As a foodie who’s been a longtime supporter of the downtown scene, it’s an exciting time. And hopefully these two events will mark the first big steps towards making downtown Las Vegas a food destination.

Don’t get me wrong, the downtown dining scene has come a long way over the past few years. It was once nearly impossible to get a decent bite in the area without heading into a casino. That’s clearly not the case today.

EAT is an exceptional spot for breakfast and lunch. Michael Morton recently brought us a great Mexican restaurant with La Comida. Le Thai packs people in for Dan Couglin’s Thai cuisine. Over in The Arts District we now have great dining options like Bar + Bistro, Lola’s and Mingo. And the list continues to grow.

But as I’ve written in the past, none of the new additions can truly be called a destination restaurant.

I’m talking about the kind of place you’d travel across town simply to eat at, the type of restaurant vacationing foodies will take a taxi from the Strip to visit, or the kind of place that will get some mentions in national food magazines. I’m talking about Raku and Kabuto in Chinatown, Lotus of Siam and Fat Choy on East Sahara, or more recently, Poppy Den and

Hops & Harvest in Tivoli Village. Restaurants should do more than just complement an existing art, music or cocktail scene. They should be star attractions unto themselves. And I’m sorry, but downtown has nothing to offer on that level – unless you count the decades-old Hugo’s Cellar in the Four Queens.

That’s a shame, because restaurants have as much power to transform a neighborhood as nightclubs and cocktail lounges. As I traveled the country shooting my upcoming Travel Channel show, we were constantly visiting tiny hole-in-the-wall spots that were making names for themselves in not-so-glamorous neighborhoods. If you build something unique, the foodies will come.

Hopefully Life is Beautiful and the World Food Championships will draw enough of us to demonstrate just how powerful a force we are.

Hopefully that will inspire downtown investors to look for unique restaurant opportunities, and inspire chefs to bring their most creative visions to this neighborhood. Downtown is currently thriving because locals and visitors know they won’t find places like Beauty Bar, Insert Coin, The Griffin or The Downtown Cocktail Room on the Strip or anyplace else.

It’s time we develop their culinary equivalents.

July 2013 I The Las Vegas Food & Beverage Professional 13

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

WHAT’S COOKING?

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

This native Las Vegan found plenty to be happy with at the newly opened Pizza Lounge at Tivoli Village in Summerlin. It has to be a great place with Owner Ken Henderson and General Manager Greg Da Luz, who both happen to be fellow Las Vegas natives. Local entrepreneur Ken Henderson partnered with Gary Decker, the founder of Pizza Lounge, to open a Vegas version to join the two other SoCal locations in Huntington Beach and Laguna Beach.

Henderson, who has a second home in Laguna Beach, had become a Pizza Lounge regular over the years and would miss the restaurant when he returned to Las Vegas. “I knew Summerlin residents would love Pizza Lounge just as much as I do,” says Henderson. “Sure enough, we had our own ‘regulars’ at the new restaurant within weeks of opening.”

Now 23 years old, GM Greg Da Luz has not wasted any time in advancing in his career.

His first job in the restaurant industry was at Mimi’s at the young age of 16. By the next year he had moved on to Lupo by Wolfgang Puck at Mandalay Bay and by his 21st birthday was a server entrusted with training other staff. His last stop before Pizza Lounge was Vintner Grill, where Ken Henderson was a regular, and after appreciating his work ethic and talents Ken selected him to run his new restaurant.

Helping to make Pizza Lounge a popular hangout is its free WiFi and power outlets at the counter area allowing guests to plug in and surf on their electronic devices. The décor is cheerful and inviting, and includes crystal chandeliers, hardwood floor, granite and wood countertops, an open kitchen, white leather booths and

Bob Barnes with Pizza Lounge General Manager Greg Da Luz and Server Jarrett Applewhite

chairs, white subway tile, large windows and atmospheric videos on high-definition televisions. A spacious patio frames two sides of the restaurant, providing ample space for outdoor dining.

The more than two dozen pizza selections, including an option for a gluten-free crust, are prepared in brick ovens. During my visit we enjoyed the chipotle shrimp pizza---layers of spinach and creamy white chipotle sauce, shrimp, cranberry, goat cheese and mozzarella, drizzled with barbeque sauce; chicken, peach, and gorgonzola with spinach; fresh basil chicken with mushroom, red onion and a pesto/plum sauce; and the surprisingly great combination of coconut and shrimp atop a white garlic sauce.

Pizzas are all large enough for two or more and are priced at a reasonable $9.95 for small, $16.95 for medium and $20.95 for large. Appetizers include lobster mac n cheese (with generous bits of the succulent shellfish) and meatballs served atop whipped potatoes. The eatery also offers an array of salads including pear and gorgonzola--mixed greens, gorgonzola cheese, shaved pears and candied walnuts served with balsamic dressing; and desserts that include flourless raspberry chocolate cake, and warm apple crisp with vanilla bean ice cream and caramel sauce.

An extensive wine list features highly-rated selections, including more than 20 wines by the glass, and there are more than 10 craft bottled

beers and 13 craft beers on tap. As for the beer selection, Da Luz is carrying craft beers that are not the usual suspects, ones that other restaurants in the area do not serve. With no shortage these days of great craft beer options, it’s not a difficult task. The unique gems on the menu when I visited included Old Rasputin, Delirium Tremens, Dogfish Head 60 Min. IPA and Deschutes Black Butte Porter.

Show up on Mondays and you’ll find live music, and a daily happy hour from 4-7 p.m. offers $2 off beer and wine by the glass and seven appetizer choices priced from $5-10. Pizza Lounge is located steps from Brio and is directly across from Kidville.

410 South Rampart Blvd. Suite 120 in Tivoli Village 702-778-0400 www.pizzalounges.com open from 11 a.m. until 10 p.m. daily.

Chipotle Launches Catering Service in Las Vegas

Photo courtesy Chipotle

Photos by Bryan Kuhl

Pizza Lounge Opens in Tivoli Village

Chipotle is now in the catering business. Launched in Las Vegas a few months ago, it allows groups of 20 to 200 to customize meals as they would in a Chipotle restaurant. Packages include the Taco Bowl, a huge spread that includes choice of two or three meats (chicken, steak, carnitas or barbacoa), white and brown cilantro-lime rice, vegetarian black beans, pinto beans, fresh salsa, tortillas, chips, serving spoons & tongs, bowls, utensils, napkins and all the fixings including lettuce, cheese, guacamole, sour cream and four types of salsas. All you need to supply for your party are the partiers. I experienced the Taco Bowl firsthand and found it enough to feed an army and enjoyed being able to customize my taco and load it up to my specifications.

For smaller orders of six or more there’s a “Burritos by the Box” option, which allows you to mix and match chicken, steak, carnitas, barbacoa or vegetarian burritos and includes white or brown cilantro-lime rice, black beans, salsas, cheese, chips, guacamole and sour cream. For more details visit chipotle.com/catering or call 1-800- CHIPOTLE.

14 The Las Vegas Food & Beverage Professional I July 2013

www.lvfnb.com

By Lisa Podaca

Photos by Lisa Podaca

Epicurean Corner

A foodie at heart but a newbie in F & B, Lisa is currently reinventing herself to succeed in the hospitality industry. She is on the fast-track second degree program at UNLV majoring in Hospitality Administration after her architecture career was brought down by the recent recession. She’s not one to wait around for things to happen. She makes them happen!

After a hectic spring semester, the Hotel College, through the generous sponsorship of the Micatrotto Group (Raising Cane’s), sent students to the National Restaurant Show 2013 in Chicago to represent the college in the recruitment of future students. This annual event is attended by hundreds of thousands of food and beverage professionals and takes place at the largest convention center in the US, the McCormick Place. Aside from product showcases, the convention also offered education classes from restaurant operations to the impact of the new health care law in the industry. These sessions featured industry leaders in areas like franchising, branding, food quality and even labor and hospitality law.

Every year, UNLV sends a mix of deserving undergraduate, graduate and doctorate students in Hotel Administration as recruitment reps to promote the programs offered by the Hotel

College. Emphasis is given to the accredited Master in Hotel Administration degree which can be solely taken online so that busy professionals around the world (yes, world!) who wish to pursue it can do it in their own time and pace.

This year, I and a couple of members of the Epicurean Society joined the team in Chicago.

Assistant Dean Dr. Jean Hertzman and Graduate Program Manager Gael Hancock led our group to this four-day event that highlighted Howard Schultz and Anthony Bourdain as keynote speakers. The Starbucks’ founder’s talk was packed, so I and at least 500 other people were locked out of the auditorium due to occupancy restrictions. Lesson learned so the next day, I was in the front line for Anthony Bourdain’s talk, which surprisingly, was only three-quarters full.

Bourdain, animated and even funnier in person, was the highlight of the whole event for me.

Chicago, so we made it a point that when we were not working the booth at the convention, we were exploring the city. Some took a walking tour on their own; one took the Segway Tour from the Millennium Park. The architect in me has always wanted to see the famed Chicago skyline from the lake, so I booked an Architecture Cruise on Lake Michigan on Saturday night which featured a magnificent fireworks display at the Navy Pier. Our group was also hosted by the UNLV Alumni in Chicago at the Sheraton Hotel and was invited to the mixer sponsored by Marriott and Sodexo at the famous Willis Tower. And as if eating our way for four days at the NRA Show was not enough, the management team of Lettuce Entertain You Enterprises (Mon Ami Gabi, Eiffel Tower Restaurant) threw an all-you-caneat dinner at the Water Tower Place food court, which they operate. They introduced their “food by the pound” concept at this food court to us, where one can dictate how much he or she can eat per serving. So, this one is not just all about yogurt by the ounce.

The NRA Show took place after the spring semester finals, so that was the highlight of my spring semester. Come Fall Semester, I will have Disneyland to write about. That will be for a future issue.

Most people in our group were first-timers in

NRA in Chicago

Photos by Mike Fryer

www.lvfnb.com

July 2013 I The Las Vegas Food & Beverage Professional 15

N o v e m b e r 7 t h -10 t h, 2 013

w w w.w o r l d f o o d c h a m p i o n s h i p s . c o m

Photos courtesy World Food Championships

With $300,000 up for Grabs, the 2nd Annual WFC Is Setting the Table for a Major Food Fight at Fremont

Las Vegas resident and chef Robert Butler poses with his World Food Championship trophy after winning at the Final Table.

Some critics were quick to say that last year’s inaugural World Food Championships was a big gamble in a town where food festivals are numerous and prominent. The event promoters, who equate it to the “Super Bowl” of food, won’t dismiss or hide from such criticism. In fact, they’ve embraced it and are now back for round two. They are quick to point out that the gamble is paying off for the city and the local culinary scene, and that it’s already achieved game-changer status in the world of food sport. To find out how, The Las Vegas Food & Beverage Professional recently visited with the producers of the World Food Championships, Mike McCloud, President of Trybe Targeting, and Larry Oliphant, the firm’s VP of Strategic Partnerships.

We found out that they’re setting the table for an even bigger event this year, all while relocating to Downtown Las Vegas.

What are the big objectives you have for year Why did you decide to change venues? we expand the World Food Championships.

Working with the numerous casinos and hotels two of the World Food Championships?

It was a matter of necessity that turned into a silver lining. Our former casino partner is certainly takes more time and energy, but it Our primary mission is still the same: to create undergoing a lot of construction this year, which gives us a broad range of options when it comes a world-class culinary event that celebrates to venue, marketing and logistical support. made it impossible to secure enough space for the competition aspects and the championship performers in food sport. Beyond that, we our competitions while also activating a world- Adam Richman was a big hit as your host last class consumer experience close to the Strip. So year. How do you plan to top that performance? have three key objectives in 2013. First, we we had to look for alternatives to achieve our You’re right…Adam is an incomparable want to make the WFC more fluid, efficient goals. It was a tough but necessary decision personality and was a phenomenal partner and profitable. Second, we want to engage that actually opened our eyes to all the other for us in year one. He helped us launch and integrate consumers in a way that gives great venues that Las Vegas has to offer. the enterprise in a serious, legitimate and them an unforgettable experience and taste successful manner. But now it’s time for the Was it a hard decision to find a new venue? of championship food. And third, we want to WFC to take on its own identity; one that will broadcast the event in a special, made-for-TV Yes, but only due to the time crunch we were not be overshadowed by a superstar, but one facing and the fact that so many great options program. that will generate many NEW superstars. We were available and interested in our event.

Do you have anything new for 2013? will have almost 500 competitors seeking fame From casino properties like South Point and fortune through our competition. That Absolutely. This year we are getting away and The Orleans to venues like Cashman means that the WFC will likely generate or from expensive, high-end VIP experiences Field and Springs Preserve, we had a lot of uncover the NEXT top stars in food. and offering more tasting events that are excellent venues to consider. After about 10 on-site visits, dozens of meetings and countless accessible to the masses. For example, we are phone conferences, we finally decided that launching the Ultimate Bacon Experience with the Fremont area was the best strategic and Wright® Brand Bacon. This low-cost event will operational choice. provide unbelievable, all-you-can-eat bacon dishes that are generated from championship What do you think the Fremont area will recipes. Additionally, we are launching our provide that the Strip didn’t or couldn’t?

Food Champ entertainment series, where we A sense of excitement, cohesiveness and will pair food challenges with former super community spirit, especially when you consider athletes who have a penchant for food products. the developments occurring at Fremont Imagine a former heavyweight boxer taking on East and around the entire Downtown area. a Super Bowl champion in a winner-taste-all Additionally, the partnerships we have already Burger Champion and 2012 World Food Championships throw down! It’s going to be a delicious and created in the Fremont Experience have the World runner-up Jason Stucki of Lucky 13 Bar and Grill entertaining experience that’s free to the public. potential for long-term growth and success as (Salt Lake City, Utah) 16 The Las Vegas Food & Beverage Professional I July 2013

www.lvfnb.com

Does that mean you will not have a culinary host this year?

No, we still plan on featuring a celebrity host in some manner. In fact, we are in talks with several possible TV personalities right now.

The best way to think about what we are trying to accomplish is similar to the Oscars: each year, we will likely have a new host who brings a unique flair and persona to the table, as we seek to uncover the next generation of food celebrities.

How is WFC already “paying off” for Vegas?

In many ways. Like any world-class event or convention, we bring a targeted group of enthusiasts to Las Vegas. That means hotel and gambling revenue for casinos, as well as entertainment, food and beverage expenditures for merchants. But more strategically, we are building great partnerships with existing Vegas businesses, specifically in the culinary field. For example, we are getting deeper and more aligned with UNLV (culinary), the College of Southern Nevada’s culinary department, and Le Cordon Bleu of Las Vegas.

Other benefactors of our event will include the Lou Ruvo Center for Keeping Memory Alive, and IADT, as we build out marketing, film and audio programs that will generate scholarships.

On a broader level, our event helps reinforce Las Vegas as a world-class culinary destination. A TV show around our competition will help drive that point home as well as bring more awareness and attention to the city.

What more can you tell us about TV? As of press time, we’re still not in a position to mention the actual network or name of the show. But one thing I can share is that we’ve partnered with the best in the business, Core Media Group. They produce American Idol and So You Think You Can Dance. Like us, they see the World Food Championships as the biggest food sport event out there. So together, we are working on a very exciting program for TV that will capture the spirit and sport of competition food in a unique, memorable way.

How is the WFC becoming a “game changer” in food sport?

It has provided the world of food competitions a silver thread strategy, meaning now, there’s a bigger pot of gold at the end of the rainbow. Before the WFC, a competitor won an event and he/she was done, until they found another one that was

comparable. Now, they strive to win “local” and “regional” events to get to our “world” competition. It’s like every other major sport now…there’s a reason to perform well and often, to make the playoffs, and then win the ultimate trophy/ring/pennant if you can beat out all the other champions on the field.

Who are you targeting with your marketing?

We see three distinct audiences as part of our targeting efforts. First, there are “endemic” food and competition teams from across the world that will travel to Vegas for fame and fortune. Secondly, there are many worldclass food companies who will be involved in numerous ways, so making sure their objectives and constituents are taken care of is a key goal. And last but not least, there is food nation…be it a local foodie or a tourist.

Anyone who likes to see, experience and taste the best in food ideation and execution should come out to see this one-of-a-kind food event.

There will be sampling, demonstrations and fun challenges throughout the weekend.

Will the event still be free to the public?

Yes, we want to make the actual competitions and many of the demonstrations, even celebrity appearances, free to the public. But we will also have unique tastings and VIF (very important foodie) opportunities that are ticketed, ranging from $10 to $150.

Do you still plan on having a Final Table with culinary celebrities?

Absolutely. That was one of the crowning moments of last year’s event. From off-thecuff Robin Leach comments to live culinary criticism from heavyweights like Myron Mixon and Ben Vaughn, our audience was engaged and entertained from the first bite.

We can’t envision the championship having a more appropriate or exciting culmination.

What do you see five years down the road for the WFC? We see it becoming the SEMA of food. Where we have a food expo, food superstars, food demos and experiences, and 20 categories of competition that spread out over 10 days and two weekends. There’s no reason the WFC can’t expand like the World Series of Poker and hold satellite events in other cities, making it possible for champions to find their way to Vegas for the ultimate food challenge and experience. When that happens, we believe that there will be no debating the fact that this city is the culinary center of the food universe.

WFC partners with Downtown Casinos and Hotels Downtown Las Vegas will be smokin’ hot when the world’s biggest food competition hits the Fremont Street Experience and Fremont East this November. Nearly 500 of the planet’s best cooks and chefs will descend upon Fremont Street, with spatulas and smokers in tow, looking to hit the culinary jackpot at the World Food Championships, Nov. 7-10, 2013.

Underneath the iconic Fremont Street Experience’s Viva Vision, championship competitors from all walks of life will compete in culinary competitions ranging from burger and sandwich to bacon and dessert. The Fremont East district will be home base to 100 of the best competition BBQ teams as they square-off in the World Barbecue Championship, and iconic 3rd Street will host the World Open Chili Competition, featuring a people’s choice sampling to delight chili fans each day.

Championship culinary competitions, grilling demonstrations and tasting events are just a few of the entertainment options included in the World Food Championship program. Following a tournamentstyle format across seven iconic food categories, the WFC will culminate with a Final Table showdown where category champions will face potential elimination in front of a live audience and a discerning panel of culinary celebrities all taking place at the heart of the Fremont Street Experience on the 3rd Street stage.

Since the WFC will bring thousands of competitors, judges and food fans into Downtown, Trybe Targeting, the producer of the event, has partnered with numerous casinos in the Fremont Street area. Partners include Golden Nugget Las Vegas, the D Las Vegas Casino Hotel, the Downtown Grand Las Vegas and Plaza Hotel and Casino.

There’s literally something for the whole family to see when this culinary competition of epic (pro) portions comes to town, including an Ultimate Bacon Experience, which will feature unique championship recipes of all things bacon.

For more information about the World Food Championships or to purchase tickets to the Ultimate Bacon Experience, visit: worldfoodchampionships.com.

Shocked fans react during the World Barbecue Championship awards ceremony at the 2012 World Food Championships.

www.lvfnb.com

July 2013 I The Las Vegas Food & Beverage Professional 17

Brett’s BY

ENTERTAINMENT

Insomniac and Dick Clark Productions will debut a new awards show honoring electronic dance music next year at The Cosmopolitan during the Electric Daisy Carnival.

Tony® Award-winning “Kinky Boots” with Cyndi Lauper’s music will launch its national tour in September 2014 at The Smith Center.

Louie Anderson, who was on ABC’s celebrity diving series “Splash,” opens a comedic residency at the Plaza July 10.

The Broadway Theater at New York-New York will close Sunday, July 21 because of the resort’s recently announced front features enhancement project.

Krave Massive, the world’s largest gay nightclub, has opened Downtown at Neonopolis.

DINING

Chef Guy Fieri of Food Network’s top-rated show “Diners, Drive-Ins and Dives,” will open his first Las Vegas restaurant later this year at the entrance of The Quad on the Strip with a large outdoor patio.

Renowned Chef Daniel Boulud will open his popular New York City restaurant DBGB Kitchen & Bar, described as “French Brasserie meets American Tavern,” at The Venetian later this year.

Partnering with veteran restaurateurs Elizabeth Blau and Kim Canteenwalla, Buddy Valastro, the star of the hit TLC series “Cake Boss” will open his first restaurant Buddy V’s this fall in The Venetian.

Dinner in the Sky will open this summer at an off-Strip site and serve meals 180 feet in the air. Diners will be on two open-air tables seating up to 22 guests and served an hour-long, threecourse dinner.

Michael Mina’s PUB 1842 opened at the MGM Grand introducing a casual tavern-style eatery with an extensive selection of beers and cocktails, games, a lively soundtrack and a keg room. The restaurant is open daily for lunch, dinner and late night.

This summer Kumi Japanese Restaurant + Bar by Chef Akira Back will open at Mandalay Bay. Royal India Bistro, formally Gaylord India Restaurant, has opened at the Rio with authentic North Indian cuisine in a newly renovated restaurant.

McFadden’s Restaurant and Saloon will return in July with a new Irish-themed restaurant in Town Square by the AMC Theatres and have a patio.

The wine angels of Chef Charlie Palmer’s Aureole restaurant at Mandalay Bay have a new designer outfit adorned with 20 feet of LED lights.

The fourth local wholesome food Rachel’s Kitchen chain opened in The Ogden residential tower Downtown with indoor and outdoor seating.

Mandalay Bay is undergoing a property-wide transformation and during the next 10 months will introduce new amenities including restaurants, a nightclub, a dayclub, a new Michael Jacksonthemed show, and Delano Las Vegas, a new all-suite boutique hotel within the resort.

VARIETY TIDBITS

GameWorks, which closed on the Strip in 2012, will return this November at Town Square in space under the movie theater and feature bowling, laser tag, virtual gaming, traditional arcade experiences and a 225-seat restaurant.

The Rio is developing a new thrill ride, VooDoo Skyline, set to open late this summer. The zip ride will take off from the VooDoo Lounge and send guests cascading more than 800 feet to the Ipanema Tower. On the return trip, guests will ride backwards to the starting point.

Nobu Hotel’s 18 distinctive suites at Caesars Palace are now available for guests and groups with three designs - The Hakone, Sake and Nobu Penthouse - and an in-suite hospitality menu.

Formerly Terrible’s, Silver Sevens Hotel & Casino’s renovations include new hotel furniture and fixtures, a remodeled sports book, a new Corona Cantina bar, hospitality suite, and guest service center, plus a new neon sign.

Marshalls will occupy the space where GameWorks originated.

Hershey’s Chocolate World retail experience will open at New York-New York this winter occupying two floors and featuring a towering Hershey’s Milk Chocolate Bar, an 18-foot Reese’s Peanut Butter Cup and entrances shaped like Hershey’s Kisses Chocolates.

18 The Las Vegas Food & Beverage Professional I July 2013

The Gold Spike downtown reopened under new ownership with a restaurant/bar The Grill and no casino.

A 400-seat bingo hall has replaced the Ovation concert venue at Green Valley Ranch.

The Jeff Mitchum Gallery opens at the MGM Grand this month with award-winning images and sculptures. www.lvfnb.com

Forte:

By Ben Brown

From Spanish to East European in Spring Valley

“It’s the food we were brought up with at home. You don’t find much of it out here...”

Traditional words from a seasoned restaurateur, but Forte owner Nina Manchev, 27, is far different. It’s one thing to bring your favorites from Italy, China, even Ethiopia…but Bulgaria?

Just one of the cuisines Forte specializes in, where small plates from the Slavic territory come together with innovative Spanish tapas for a worldly experience, and prices that speak to a far more casual concept than this vibrant spot delivers.

“We want to keep it fun, creative. It’s why I love what I do and where I work,” says Manchev.

Don’t be fooled by Forte’s humble look, or its location in an ethnic strip mall. Walk past the cute outdoor patio and the door opens to a loungy tavern-meets artsy coffee shop setup, where plush chairs and circular tables give the small space an open feel. A small glass wine cellar sits in the corner next to a chalkboard-painted wall, displaying specialty sips and fun graphics.

Festive flare completes the rustic interior, perfect for accommodating live music and parties, which happen quite frequently here.

“There’s a nice European community around us and they’re glad to have a taste of home,” says Manchev, who opened the restaurant four years ago with her father. As we spoke, this large, friendly man was pouring shots of deep blue Sambuca [licorice-like, similar to Jagermeister] to guests, bellowing with laughter. The scene came straight out of a foreign film.

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.

The soft eyes and soothing tone must have come from her mother.

Not her sense of humor, however. Forte became famous after Guy Fieri visited on ‘Diners, Driveins and Dives.’ The Manchevs’ personalities shined when they ‘Punk’d’ the TV celebrity with unexpected hilarity. Nina pretended to speak very little English upon meeting Fieri [in reality you couldn’t even tell that it’s her second language], and gave him a scare by staging an outlandish Bulgarian shouting match with her father. They enjoyed some excellent laughs once the joke was up, and commemorate Fieri’s visit today with an animation of his face next to the menu items he tried on air.

As for the food, it’s nothing short of authentic home cooking. European comfort food holds true to its title with Hungarian goulash, succulent beef and lamb confit, rich vereniki [homemade dumplings] and a beef stroganoff ragu that truly takes your palate across the Atlantic.

“We do choose our ingredients carefully,” said Manchev. She chooses to stick with small-scale suppliers that import straight from Europe.

“Everything is hormone-free and all that other stuff people love to talk about.” She’s laughing, but serious.

The care shows, from a mixed grill of exotic sausages to fresh-baked Bulgarian bread, presented in cute strainers and finished at the table with olive oil and foreign spices. On the Spanish side, Forte’s bacon-wrapped stuffed dates, gambas al ajillo [garlic shrimp] and chorizo con vino, simmered in a red wine reduction, delivers robust flavor with zero ‘Americanization.’

An extensive bar takes up nearly a third of the restaurant, reflecting the place’s fun attitude by mixing up eclectic and delicious drinks from across the globe. Specialty cocktails like the G.F. Forte Jackass, served in a copper mug, uses house-infused ginger vodka for crisp, refreshing taste and zero bite. Sangria and variations on martinis and magaritas are favorites, but nothing compares to the ‘Gypsy Juice,’ where a secret recipe packs a ridiculous punch without you ever guessing there was any alcohol in your glass.

The restaurant’s momentum keeps building. In addition to its feature on ‘Triple D,’ Forte has appeared on Eating Las Vegas’s “50 essential restaurants” list two years running and is looking to add a location downtown.

“When you’re on the Strip or looking to appeal to a huge group of customers, you’re going to have to make things more familiar,” Manchev said. You can tell, though, that behind that warm smile is a force not to be reckoned with. “Here, we don’t dumb things down.”

Forte is located just south of the intersection at Rainbow and Flamingo, near across from Pepe’s Tacos. Open Tuesday-Saturday from noon-10:30 p.m., Sunday-Monday from 5-10 p.m. Happy hour Tuesday-Saturday 3-6 p.m. Out-the-door price for dinner and 1-2 drinks is ~$35/person. For more information call (702) 220-3876 or visit Forte online. www.barforte.com

Photos by Ben Brown

www.lvfnb.com

July 2013 I The Las Vegas Food & Beverage Professional 19

ACF Chefs Las Vegas 16th Annual Golf Tournament Thank You ACF Chefs Las Vegas Associate Board!

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Photos by LBill Bokelmann & Juanita Aiello

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20 The Las Vegas Food & Beverage Professional I July 2013

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July 2013 I The Las Vegas Food & Beverage Professional 21

By Michael Oshman

Green Dining Destination™ Do you want to go to a Green Dining Destination™? How about going to your local downtown or mall and finding a surprising amount of the restaurants are Certified Green Restaurants®? If you are in Asheville, North Carolina, this Green Dining Dream is a reality. Asheville became America’s First Green Dining Destination™, where the Green Restaurant Association worked with local business and environmental organizations for two years to help many of Asheville’s most esteemed restaurants become more environmentally sustainable.

Now, locals, businesspeople, tourists, and convention planners, can go to dinegreenasheville.com to find the latest in Asheville’s green dining scene.

There are other regions, which have expressed interest in following suit. One of them is the Meadowlands region in New Jersey, which will be home to the 2014 Super Bowl. The Green Restaurant Association is working with local restaurant associations, government, vendors, and the community to help establish Meadowlands as a Green Dining Destination™ in time for the Super Bowl. The GRA is creating a free Guide of Green Products and Services for the region. New Jersey happens to have a phenomenal incentive program to save energy and water.

Could you imagine installing all super-efficient LED light bulbs, efficient spray valves, aerators, and new HVAC, while only spending 30¢ on the dollar? That is exactly the program that is available to restaurants in the Meadowlands region. If an efficiency makeover would have been $10,000, the customer only pays $3,000. No rebates. The customer pays the reduced price right up front. Then, the restaurant will also reap the incredible rewards of saving 85% on its lighting bills… while saving thousands more on energy and water saved from spray valves, equipment and aerators.

Consumers are getting more of what they want: easy ways to Dine Green and enjoy a meal that is Lighter on the Planet™. Restaurants are getting more of what they want: consumers dining in their Certified Green Restaurants®, while having easy and less expensive access to efficiency yielding equipment.

Usually, if it sounds too good to be true, it is… but not always.

Michael Oshman is the founder and executive director of the Green Restaurant Association (GRA), a national non-profit organization formed in 1990 to create environmental sustainability in the foodservice industry.

About the Green Restaurant Association 2013 marks the 23nd 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.

Photos by Ben Brown

Mario Batali’s “Taste of Italy” Opens The Venetian/The Palazzo’s Canivale

22 The Las Vegas Food & Beverage Professional I July 2013

www.lvfnb.com

Green Restaurant Association

TM

Since 1990

Thinking of Going Green?

Take a strategic approach.

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

July Means Hot Summer DaysCool Chocolate Sweets

By Shelley Stepanek

Here are four great places to get that great chocolate taste!

LAS VEGAS FRUITS AND NUTS

SERENDIPITY

There are over 80 bakers in the kitchen, making everything fresh and using no preservatives.

Sweet crêpes are served with a traditional dough and are filled with decadent items like Nutella, bananas foster and exotic pineapple, mango and passion fruit mix. There is an assortment of sorbets and gelatos, as well as a regular menu.

Located in Bellagio with another location in Aria. 702-693-8788 www.jpchocolates.com VOSGES HAUT-CHOCOLATE Bacon and chocolate? How can something that sounds so wrong taste so right? It sounds weird, but you bite into creamy chocolate, and suddenly there’s a crunch of salty, smoky bacon that’s just incredible. I was amazed at the flavor at VOSGES HAUT-CHOCOLATE in the Forum Shops at Caesars Palace. There are exotic ingredients, such as candied violet flowers, Hungarian paprika, or a combination of ginger, wasabi and fennel.

702-836-9866 www.vosgeschocolate.com

LAS VEGAS FRUITS AND NUTS, the newest “in” spot in Las Vegas, is owned by Katherine Hussey and managed by Donna Cutler. For years Kathy has had three stores in the airport and finally decided to service local clientele. Stocked with all kinds of dried fruits, nuts, candies and fresh dipped apples, you will find wonderful gourmet gifting. The new chocolate designed nuggets are coated with a gold haze to look exactly like Real Gold Nuggets. Made in various sizes, no two the same, it makes the perfect gift. Apples are dipped and decorated on site.

An enormous variety of fudge flavors are made here too. Packages can be private logo-ed, or gift wrapped. Kathy and Donna will be happy to help you with any special event: weddings, birthday parties, bridal showers, etc. This store is anything but ordinary! Come and see for yourself....Stop by this convenient new spot, directly next door to Fed Ex at 5775 S. Eastern Ave. and sample the fudge, dipped apples or extreme flavored popcorn.

Also located at McCarran Airport. 702-743-7147 www.lasvegasfruitsandnuts.com

Photo by Shelley Stepanek

JEAN PHILIPPE PATISSERIE holds the Guinness World Record for having the largest chocolate fountain in the world at 26-foot 3 and 3/16-inches. The fountain circulates nearly two tons of melted dark, milk and white chocolates in front of the pâtisserie surrounded by 300-pound glass viewing panels. Sweets like dark chocolate truffles coated in cocoa powder and hazelnutfilled chocolate hearts are waiting to be sampled.

All of the chocolates contain a minimum of 65%97% chocolate mass for a rich dark flavor.

Photo by Shelley Stepanek

Photo courtesy Jean Phillippe Patisserie

JEAN PHILIPPE PATISSERIE

SERENDIPITY, like walking into Alice in Wonderland. Directly in front of Caesars Palace, this colorful restaurant with two outdoor patios is sure to delight young and old alike. With movable walls it can accommodate various size groups up to 600. Established in New York, the menu centers around their frozen hot chocolates, a mix between ice cream and malts, big enough to serve 4 people. The tables are decorated with old time Tiffany lamps; drinks have such names as cotton candy martinis, diva daiquiris and Sin City frozen hot chocolates.

The sundaes feature the “Golden Opulence,” filled with nothing but the finest ingredients, and featuring pure gold flakes. The price? A mere $1000 per sundae. The Treasure Chest, pure chocolate shaped like a big box, and filled with cookies, berries and creams goes for a mere $88. But not to worry, the standard is $11 for the rest of the desserts. Call 702-731-7373 for reservations or just stop by for a great treat. www.caesarspalace.com/restaurant/serendipity

Photos by Mike Fryer

Michael Mina’s PUB 1842 Grand Opening

24 The Las Vegas Food & Beverage Professional I July 2013

www.lvfnb.com

International Pow Wow

Traditional yet New Perfect Soy Sauce Flavor without the Color!

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

Photos by Mike Fryer

fusion and natural foods

www.whitesoysaucefood.com

World Tea Expo

Photos by Rose Powell-Carver

www.lvfnb.com

July 2013 I The Las Vegas Food & Beverage Professional 25

HUMAN RESOURCES INSIGHTS

Training for Better Performance

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

It is my belief that employee training has many benefits for organizations.

Training can enhance employee performance since it assures product knowledge and this leads to improved interactions with your clients and customers. Ongoing performance training can increase the profitability of a company by ensuring that your customer-focused employees are working to the best of their ability, which should reduce product returns and customer complaints.

Assessing the performance of an employee should be used by management to clearly outline areas where an employee may need training. Employee training for performance improvement should begin with evaluating the current level of an employee’s performance. A job description with a skills assessment checklist can be used for this process.

This may also be accomplished by reviewing recent evaluations and/or by having a manager shadow an employee

HR

Question of the Month

throughout a work shift. Once information regarding the employee’s performance is gathered, the manager can then determine areas of strength and those for improvement.

Training should be conducted to familiarize employees with the roles and responsibilities in their positions as well as the policies of the company. Many companies offer continuing training opportunities for employees in order for them to develop and maintain talents and strengths. Guest service training is intended to hone their skills in the areas of friendliness, approachability and problem resolution; focusing in on skills that should improve their efficiencies. Continued training may be topic-specific, such as leadership, and may provide insights that improve employee management and confidence in leading others.

Employees who are well-trained often have higher motivation and morale because they feel that the company is

investing in their abilities and growth.

These employees often work better in teams because everyone is aware of the expectations and can achieve the goals together more effectively.

Trained employees are also more confident in their performance and decision-making skills. Additionally, employees who partake in regular training are more likely to accept change, share new ideas and take action.

Employees who learn new skills through training make good candidates for promotions because they have shown their ability to learn, retain and use the information they’ve acquired.

Reliable, skilled employees can also be empowered to train other employees.

These nurtured resources are a great source for front-line leadership roles which experience high turnover, which can benefit your management team and bottom line.

Next month’s topic: Managing the Millennial Workforce Do you/your company employ individuals from the millennial generation (those born between 1980 and 2000, also known as Gen Y)? What challenges do you experience? Share your comments on this topic or a situation.

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

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

Let’s Get Together at BJ’s!

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26 The Las Vegas Food & Beverage Professional I July 2013 AD_GenHHR_Centenn_BJ5279_r2.indd 1

“Wow – I love this place!”® www.lvfnb.com 6/12/12 2:04 PM

Mingo Kitchen & Lounge Opens in the Las Vegas Downtown Art District thing we noticed was the beautiful courtyard just outside of the restaurant where guests can order hand-crafted cocktails such as the namesake Mingo, craft beers, Alien Tequila and dine on Chef Robert Solano’s pleasing creations.

Downtown

Las Vegas has been undergoing quite a renaissance coming out of the dark ages of not so many years past. It’s the place to be with locally-owned bars, restaurants and shops opening up weekly to the delight of the hip crowd, many of whom live within blocks of this newest resurgence in Las Vegas.

One of the early visionaries was the collaboration of entrepreneurs George Harris, Mingo Collaso and Executive Chef Robert Solano with the opening of Mundo in the World Market Center.

Taking a chance that Las Vegas’s renewed attempt at culture, The Smith Center of Performing Arts, would actually come to fruition, Mundo and the collaboration held on, and today Mundo is now a buzz of activity. The Smith Center is now the cultural pride of Las Vegas and many guests, Broadway stars and musicians are known to frequent Mundo on a daily basis.

The décor can be described as a mix of “old school” Las Vegas with plush leather couch lounge seating with a contemporary, modern feel accented by silver, black and white classy color combinations. For those who enjoy sitting at the bar, Mingo’s bar is open, comfortable and features power plugs for those who want to stay awhile and catch up on the Internet chatter.

This all-star team of entrepreneurs has a huge hit on their hands, judging from the standing room only crowd that goes until the early morning hours. Mingo is a great place to “hang out” with friends and enjoy great cocktails, small bites and even a sumptuous ribeye at prices that are easy on your wallet. Congratulations to the new opening, and you will be seeing us mingling at Mingo.

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

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

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

Photos by Scott Harris

We joined George Harris at a table and ordered up some dishes to get started.

The beet salad featured fresh, peppery arugula and plenty of tasty beets topped with a crispy parmesan crisp for richness. We had heard about the Mac and Cheese so we had to see for ourselves if it was as good as we were told. The plate arrived and the melting cheese aromas enticed our palates for what is one of the best versions of Mac and Cheese we have had in a very long time. Perfectly cooked pasta topped with three creamy, steamy, rich cheeses was a huge favorite of the day Fresh off their success at Mundo the trio and we would come back just for that. set out on their next project of opening Chef Robert is known for his skill in Mingo Kitchen & Lounge right in the using interesting flavor profiles in his middle of the Downtown Arts District. dishes. We finished with perfection-the Mingo has recently opened and has honey-glazed Mahi Mahi, a blend of already created great interest in the sweet, spicy and savory flavors in each downtown lounge / restaurant scene. bite. The menu also features small bites Recently we joined George Harris at like tomato and mozzarella crostini, Mingo for lively conversation and an spicy fried wings and sliders, just to inside look at his newest hit. The first name a few.

By Elaine & Scott Harris

International Pow Wow Opening Night hosted by Mandalay Bay

Photos by Mike Fryer

www.lvfnb.com

July 2013 I The Las Vegas Food & Beverage Professional 27

PRODUCT SPOTLIGHT MAJOR SHELLFISH GLACE What better way to experience that truly authentic taste and aroma of the ocean than by simply spooning one teaspoon of Major Shellfish Glace into a pan of cream and bringing it to a boil? …. It really is that simple!

Found even in the finest of restaurants, Major Shellfish Glace gives you a rich velvety finish with delicate notes of crab and shrimp taking you on a journey to the depths of the deep blue sea. The perfect building block when added directly into stocks, soups or reductions to create a superb base for your signature seafood dish. Also, use in rice or pasta to add a different dimension to your dish and superb when used in risottos!

With a consistent burst of flavor and a real essence of fresh shellfish, you can transform and astound your guests with a flavor so refined that you will be the envy of everyone.

For a free sample of Major Shellfish Glace, simply call Major Products today at 702-838-4698.

LOCAL EDUCATOR TRAINS A WORLDWIDE AUDIENCE, FROM CAMP DAVID TO CAMP VICTORY Ed Manley and his E. H. Manley and Associates company moved to Las Vegas in 2001. For 18 years, through 2008, Ed was the President of the International Food Service Executives Association. Simultaneously, starting in 2003, Ed began to travel the world teaching a mostly military audience food safety, HACCP and restaurant management courses, which earned students three professional certifications. In 2010, more courses and certifications were added and now EHMA produces 8-day programs, with 9 certifications earned. Thus far, over 3,500 students have earned 10,000 certifications.

Ed’s locations have included multiple classes at the White House and Camp David, the Pentagon, Japan, Italy, Germany and several aircraft carriers, totaling some 200 classes in 150 locations. Today, through Ed’s contract with the Hospitality Research and Development Center at UNLV, these classes and certifications will be offered on campus. They are focusing on notifying veterans that they may have remaining benefits from their GI Bill, and that they can use those benefits to earn these certifications.

The HRDC is asking hotels and restaurants in the area to put the promotion piece in their employee newsletters and/or on bulletin boards. It is free for the employees, no cost to the employer, and provides a better educated and thus more valuable, and more proud, employee.

SECOND HEALTH, HEALING & HAPPINESS CONFERENCE FEATURED TOP RAW FOOD AND VEGAN CHEFS

By Jackie Brett

The second Health, Healing & Happiness conference presented by Belsandia.com was held at the Springs Preserve and featured seven top raw food and vegan chefs among the 20 world-class speakers. The two-day gathering June 15-16 covered natural solutions embracing the whole body, mind and spirit. Speakers offered presentations about nutrition, fitness, spirituality and personal development.

Presenting chefs included: Mayra Trabulse, also known as “Dr. Flavor” and owner of Pura Vida Bakery & Bystro; Sharynne Frazer, author and owner of Raw Food Express with multiple Las Vegas locations; Ronnie and Minh Skurow, who have sold more than 10,000 copies of their two award-winning DVDs “Going Raw” and “The Art of Living Food”; Stacey Dougan, co-founder of the “Oh Baby I Like It Raw” brand; Raw mixologist Shane Stuart; and Kenny Chye, owner of the Chinese restaurant Veggie House.

There were three keynote speakers: professional Ironman Triathlete Brendan Brazier, the world’s foremost authority on plant-based nutrition for athletes and the creator of Vega nutrition product line; physician and pioneer of plant-based health nutrition expert Dr. John McDougall, founder of the “McDougall Program”; and homeopathic holistic cancer expert Dr. Thomas Lodi, founder and chief physician of “An Oasis of Healing.”

The one-day classes are food safety, HACCP, restaurant management, beverage management, customer service, serving alcohol responsibly, culinary nutrition and culinary arts. Finally, the student takes the Master Certified Food & Beverage Director (MCFBD) examination, with 10 questions from each of the other exams. The certifications are offered by the Global Foodservice Institute at the State University of New York, Morrisville. Over the years, certifications have been shown to help in getting jobs, promotions, pay raises, special assignments and even bank loans, plus they give the individual a feeling of selfworth which gives them the confidence to try for jobs that they feel they are capable of doing, but have not been able to demonstrate that on a resume. Now they can.

Conference producer Ina Mohan was a certified chef and hospitality specialist before giving up her high paying corporate job to start Belsandia.com. What changed her life was her mother developed breast cancer and passed away from it, and her father was operated on for colon cancer at about the same time. Taking charge of your life and healing from the inside out became her passion.

Information is available at www.ehmanley.com or email Ed at ed@ehmanley.com.

To learn more, visit www.health-healing-happiness.com or call 702-772-9401.

28 The Las Vegas Food & Beverage Professional I July 2013

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www.lvfnb.com

July 2013 I The Las Vegas Food & Beverage Professional 29

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

• Custom packed Herbs and Spices • Custom Spice Blends • Private labeling • Now Certified Kosher

Check us out online!

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

Coming Soon

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

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EVENTS JULY

July 9-11 World Expo www.emsworldexpo.com July 11-14 29th Annual Central Coast Wine Classic Pismo Beach, CA www.classiccalifornia.com/tasting July 12-14 John Taffer’s “On The Rocks” - Various Venues www.ontherockslasvegas.com July 13-16 IFT-Institute of Food Technologists-Annual Meeting & Food Expo Chicago www.am-fe.ift.org/cms July 14-17 NACE Experience! 2013 Conference and Expo Chicago www.nace.net July 17-19 Ticket Summit www.ticketsummit.org July 19 Sin City Beer Festival www.sincitybeerfestival.com July 21-25 ACF Chef’s National Convention www.acfchefs.org July 25 Passion for Cabernet Wine Dinner www.venetian.com/las-vegasentertainment/special-events/carnevale

AD INDEX July 26-27 Curtis Stone (Host of Top Chef Masters) Pop-up Restaurant www.venetian.com/las-vegasentertainment/special-events/carnevale July 27 Big Dog’s Summer Beer Fest www.bigdogsbrews.com July 27 Sam Adams Summer Style Beer Dinner Lagasse’s Stadium The Palazzo July 28-August 1 SF Chefs Festival San Francisco www.sfchefsfoodwine.com

AUGUST

August 18-20 Western Foodservice & Hospitality Expo Los Angeles, CA www.westernfoodexpo.com August 23-30 Restaurant Week-Various Locations www.threesquare.org August 24-25 5th Annual San Diego Spirits Festival www.SanDiegoSpiritsFestival.com August 27-28 The Global Wine, Beer & Spirits EPPS Newport Beach, CA http://ecrm.marketgate.com/Events/2012/08/ GlobalWineBeerandSpirits.aspx To see more events, visit www.lvfnb.com/ calendar.htm Don’t See Your Event Listed Here?

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

Aces & Ales www.acesandales.com 702-638-2337

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

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

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

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www.jayssharpening.com 702-645-0049 JCCNV

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www.jccnevada.com 702-428-0555 Las Vegas Spice Company

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www.lvspiceco.com 702-696-1394 Major Products

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www.majorproducts.com

BJ’s Restaurant & Brewhouse page 26 www.bjsrestaurants.com 702-851-8050 Designated Drivers, Inc. Las Vegas www.designateddriversinc.com 702-456-7433(RIDE)

Jay’s Sharpening

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

702-838-4698 NewChef Fashion, Inc

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www.newchef.com 1-800-639-2433 SmartBar

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www.smartbarproducts.com 877-777-2441 White Soy Sauce

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www.whitesoysaucefood.com

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

July 2013 I The Las Vegas Food & Beverage Professional 31