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Keep Memory Alive Event Center An inside look at the unique event venue created to support the Cleveland Clinic Lou Ruvo Center for Brain Health core mission: enhanced treatment, research and the prevention of brain disorders.
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Issue 7 Volume 14
Green Restaurant Association
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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 2014
CONTENTS
11
20
FEATURES
Cover OUR JULY ISSUE FRONT COVER FEATURE is dedicated to the Keep
Memory Alive Event Center, aka Cleveland Clinic Lou Ruvo Center For Brain Health, designed by the world-renowned designer Frank Gehry. And if you think it looks unique on the outside just wait till you get inside and see the expansive cavern especially visual at night with its colored light play. LVFNB has attended quite a few events at the Center and we can tell you that is has to be one of the most interesting venues we have experienced.
Cover photo by Matt Carbone Photography
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ACF CHEFS OF LAS VEGAS ANNUAL GOLF TOURNAMENT developed and managed by the ACF Chefs Associate Advisory Board was a total success again this year and our congrats go out to the Board members: John Reese, Lance Cranford, Lorri Davidson, Greg Schenkel, Rick Albrecht, Mike Fryer, Lee Wiss, Sandi Boyer, Lydia Brown and Big Ed Schulz. Job well done!
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BRETT’S VEGAS VIEW will answer the question “What is there to do during the summer in Las Vegas?” Check out Jackie’s info on dining, entertainment, clubs, shopping and places you should visit. You’re bound to find that something you’d like to do. But just remember to ‘Stay Cool’; remember you are in the middle of the desert.
Back Cover OUR BACK COVER INTRODUCES PERFECT PUREE OF NAPA VALLEY with their ever growing flavors of purees, specialties, and blends for food, beverage, and toppings. Foodservice professionals are now being offering free samples for testing on their own. Don’t miss this opportunity to try some of these great flavors when creating your specialty dishes and drinks!
Page 4 Hot Off the Grill!
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Page 5 For the Love of the Craft David Cooper Page 6 What’s Brewing? Page 8 Ask Doctor Sake…
Page 13 Fryer’s Favorites Page 14 Dining Out with the Harrises Page 15 Chef Talk Page 16
Page 9 Food For Thought: Choosing Wine Glasses
COVER FEATURE
Page 10 Wine Talk
These Girls Have It—
Keep Memory Alive Event Center Page 18 Kudos to Our Female Certified Cicerones®
www.lvfnb.com
Page 21 Chef of the Year Gala
Page 11 PHOTOS: 27th Annual Chef’s Food Fest in Laughlin
Kayla Callahan
Page 12 What’s Cooking?
ACF Chefs Las Vegas Golf
Page 20 PHOTOS: Tournament
Page 24 Brett’s Vegas View Page 26 HR Insights Bullying: It’s Alive and Thriving in Business Page 27 Wesley Holton Page 28 Product Spotlight PHOTOS: Belvedere Flavors Seminar Page 31 Events Advertiser Index
July 2014 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 2014 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
Vin Sauvage along with Sopexa (The French Agriculture Ministry) recently hosted The Wines of Roussillon at the newly opened Daniel Boulud Brassiere in The Venetian. Wines of the region and its history were discussed during a very delightful luncheon enjoyed by industry professionals. Included were our old friends from the Four Queens Purchasing Department Wayne Bach and Karen Ashe along with LVFNB Editor-in-Chief Mike Fryer. For a report on this event, be sure to read Alice Swift’s Wine Talk column on page 10.
Juanita Aiello Publisher & Creative Director juanita@lvfnb.com
Bob Barnes Editorial Director bob@lvfnb.com
Crystal Marie Brand Ambassador & Journalist crystal.marie@lvfnb.com
Our Editorial Director Bob Barnes recently made his way up to Reno to peruse the beer scene of “the biggest little city in the world.” Here he is with The Brewer’s Cabinet Brewmaster Charlie Johnson and some of the 40 wine and spirits barrels, all of which are full of aging beer, proof that Charlie is definitely putting his master’s degree in microbiology to good use. Be sure to look for his brews, which will soon be breaking into the Vegas market.
LVFNB joins the ACF Chefs of Las Vegas and the Culinary Community in congratulating several individuals who have and are making a difference in the culinary world of Las Vegas. Recently honored at the Chef of the Year Gala at the Smith Center were Chef of the Year George Bailey and Student Culinarian Jessica Iannotti. Both culinarian professionals can be found working at the South Point Hotel, Casino & Spa, which we can only imagine is a great training ground for professionals. Complete story on page 21.
Adam Rains Beverage Editor adam.rains@lvfnb.com
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 & Photographer Joe Fogarty
Journalist ACF Chefs Correspondent 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 Ben Vaughn
Journalist LeAnne Notabartolo
Journalist Ask Dr. Sake K. Mike Masuyama Ph.D.
Journalist Rebecca Rajkowski
Journalist Chef Talk Allen Asch
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 Victoria Pindrik
Journalist Mark Kelnhofer
Photographer Bill Bokelmann
Photographer Joe Urcioli
Photographer Danette Chappell
Photographer Rose Powell-Carver
4 The Las Vegas Food & Beverage Professional I July 2014
www.lvfnb.com
For the Love of the Craft David Cooper
By Adam Rains Adam has a passion for food, wine & spirits. He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is “fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes. www.lasvegascocktailweekly.com
Photo by Adam Rains
David Cooper is a testament to what a bartender should be. He has the benefit of all of his experiences, in a perfect convergence of passion, enthusiasm and knowledge. We have all had the misfortune of dealing with a burned-out bartender that shouldn’t be behind the stick, but this is definitely not Cooper. He lives and breathes this stuff; like myself, he is built for it! Not only is he the youthful patriarch of a bartending family, but he’s also one of the only barmen in town that has 25 year regulars. From Evil Knievel to Rodney Dangerfield, he’s had many memorable patrons frequent his bar. Although Rodney may not have gotten it, one thing Cooper always gets, is respect. In contrast to the ever evolving beverage industry and the unrelenting change that is the Vegas landscape, one constant has been Cooper’s style of service: Real, Personal, & Stellar. “Coop,” as many call him, creates an experience for his guests that is irreplicable. From a 5-course meal with perfect wine pairings, to a drink and a story, he keeps guests coming back again and again. Coop and I sat down the other night and sipped some 80-yearold rum, savored some Extra Añejo Tequila and we talked about our love for the craft... Tell me about your first shift behind the bar. Well, I would stock different places that my dad owned. This particular place was called the Pour House on Boulder Highway. The bartender called in sick and my dad just says, “Just stay there and bartend.” Keep in mind, I didn’t know how to ring a register or make a drink, nothing. I was 15 years old, behind the bar in Vegas, with Shaun Cassidy wings, pouring drinks! But even crazier was how I started at Caesars. When I was 20 and was hired there to be a lifeguard, while I was doing my paperwork I ran into a cocktail waitress who knew my dad. She quickly helped me change my job classification with H.R. (which was a trailer in the back of Caesars at the time) to Bartender. Just like that, I go to the work at the highest grossing bar in the world, Galleria Bar, on graveyard. I’ll never forget, the first night I made $1800 cash after splitting with the bar porter and the bar back, who did everything for me. We split three ways. I felt like I robbed a bank. I walked out and I thought, I’m going to go to jail or something. You flash forward six months later, I was disappointed if I only made $3000! From 1983 to 1990, we rarely made less than 4000, 5000 a night. Can you imagine?
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That is hard to fathom; you must miss that!? Absolutely. It’s the best job I ever had. Not only was it money, there was an honor, you were prideful, it was about the craft. And at the time, I was the young gun and definitely had to prove myself. Who are some the people that you look up to?
young guns, I just want them to remember that it’s not just about the cocktail, it’s about the experience. It’s about making the guest feel special. I just want that to live on. I don’t know how to say it in words, but I want the experience of, “I was in Vegas, and I met this person that I’ll never forget, that really rocked me.”
I’m going to name the best three best bartenders I’m sure you’ve seen a lot of beverage trends in the history of Las Vegas! Timmy Meager, come and go? What are you happy to see? Michael Paladino and Frank Sefalato. I’m a The trends I like are farm-to-table on the shadow of all of those guys. Timmy Meager beverage side. Absolutely, love it. Fresh flavors, especially is my hero. He’s the best bartender fresh ingredients. I love working for Mario I ever worked with in my life. Guests threw Batali and that I get to deal with local farmers him hundreds like it was $2. He took care of and make amazingly fresh cocktails. I think that the house. He took care of the crew. I used to is the coolest trend that we’ve come across, and watch him and go, “How does he make so much I hope it stays forever. money? This guy’s amazing.” You host golf tournaments and are also a With all that in perspective, how do you see very good player. Besides golf and our craft, Vegas—past, present & future? what is important to you? I love Vegas. I bleed 702. I love our past; our The most important thing in my life, bar none, history is amazing. I think we’re at one of the is my family. They are my life, my everything. most exciting cities that you could possibly go I couldn’t live without them. It can’t even be to. The food and beverage has come so far. expressed in words how much they mean to me. There are so many great people behind the bar and so many great chefs. To all of the great Amen, brother! Salute to the Coopers! July 2014 I The Las Vegas Food & Beverage Professional 5
By Bob Barnes
what’s
Photo by Juanita Aiello
BREWING?
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
Bonanza Rd. just down the street from the Las Vegas Review-Journal newspaper, by the end of the year. A few months after that, pending approval, another taproom with a restaurant partner will be opening at 1310 3rd St. within the Las Vegas Arts District. The brewery’s production is up 56% since the first of the year and the new brewhouse will allow it to double its production and continue to fulfill and expand its market, which now includes all of Nevada, Arizona, Utah, Southern California and Alberta and British Columbia, Canada.
Beer Spotlight What’s Hoppening in July
Chef Jason Glidden at the Tenaya Aces & Ales has compiled the menu for a beer dinner on July 23 featuring the beers of New Belgium. Pairings will be duck confit fritters with sour cherry aioli/Transatlantique Kriek; grilled shrimp and avocado salad with Hatch chili vinaigrette/
FOCOllaboration; chicken and roasted Anaheim chile chimichangas/New Belgium/ Cigar City Chile beer; coffee rubbed tri-tip with grilled Maui onion salad/New Belgium/ Three Floyds Gratzer; and chocolate lava cake/ La Folie and Rodenbach Grand Cru. The cost is $45 in advance or $55 the day of. The five aforementioned beers by themselves would be worth the price of admission, but throwing in the culinary gems of Chef Jason makes this a real bargain. Call 702-638-2337 to reserve.
Tenaya Creek Expanding Again
Big news from Tenaya Creek Brewery. Plans are underway to open a 12,800-square-foot 20-bbl brewhouse and taproom at 831 W.
Beer Tip of the Month
This month’s topic is: How to Survive Las Vegas Summers as a Craft Beer Drinker During a Las Vegas summer, temperatures can reach more than 110 degrees. Protecting your beer is very important. Keeping beer away from light, away from heat and as cool as possible, is vital. Time to put down the stouts and porters and drink light lagers and pilsners, right? Wrong. A good Saison, Black Lager, American Wheat, Berliner Weiss and the suddenly popular Session IPA, are perfect for a craft beer drinker’s palate during a 110 degree day at the pool. They are light, crisp, lower ABV and sessionable. While not as complex as some winter and fall beers, they are packed with tons of flavor and will satisfy any craft beer drinker while taking a stroll down the Strip or hiking in Red Rock. 6 The Las Vegas Food & Beverage Professional I July 2014
Photo courtesy Aaron Shebah
This month’s tip comes courtesy of Aaron Shebah. Aaron is originally from Los Angeles, but grew up in Las Vegas and graduated from UNLV with a degree in Public Relations and Marketing. After becoming a Certified Cicerone® in early 2012, he has been working as a Sales Representative at Nevada Beverage. Aaron’s favorite beer styles are IPAs and Imperial Stouts, but he’s always trying to grow his knowledge of beer and expand his palate.
Photo courtesy Stone Brewing
Big Dog’s Brewing’s next quarterly beerfest will be its Summer Beer Fest, held under the stars on Saturday, July 19 from 6 p.m. to midnight in the outdoor area of the Draft House at Craig Rd. and Rancho Dr. A carefully selected list of more than 40 local, regional and international beers will be poured, including several from the host brewery; live reggae music throughout the night; and BBQ platters from Chef Sergio.
Our good friend Keri Kelli, co-owner of Aces & Ales and famed guitarist who has played for years with Alice Cooper, made some beautiful music recently, as he participated in brewing a collaboration beer with Stone Brewing Brewmaster Mitch Steele and fellow rock star Kyle Hollingsworth of The String Cheese Incident. Dubbed Collective Distortion IPA, the 9.3% Double IPA contains a truckload of Calypso, Comet and Nugget hops along with coriander and elderberries. Possibly a new beer style—fruit & spice IPA? My friends at the Stone Brewery tell me during brew day Keri was cool enough to let the staff join him in an impromptu rock jam. Check out this video with comments from Mitch, Keri and Kyle and video clips from brew day: www.youtube.com/ watch?v=n8Jfc6UAcIo. Be sure to pick up a bottle at Aces & Ales or wherever fine craft beers are sold.
More Female Cicerones® in Vegas! Congrats are in order to Kayla Callahan of Joseph James Brewing; Danielle Grams, Wine Manager of MGM Grand; and Melissa Long-Higgs of Nevada Beverage, who recently became Certified Cicerones®. This newest group of cicerones join Sarah Johnson of Mandalay Bay and Chelsea Potts of Wirtz Beverage, bringing the current tally of female Certified Cicerones® in Southern Nevada to five. You go, girls! www.lvfnb.com
By K. Mike Masuyama Ph.D.
ASK DOCTOR SAKE…
Sake vs. Health
Is Sake Drinking Good for Your Health? It depends! Too much sake is absolutely no good in the long run for one’s liver, blood pressure or mental health. In the short run too much sake may bring about a hard time or remorse on the following day, something we all have experienced at least once or twice, maybe more. That is due to the quantity we drink but not sake itself, which is applicable to any alcohol beverage or its mixes. Drinking too quickly is another cause of something adverse. Remember, a human is a creature to forget many things easily once passed into the past. A headache or hangover is out of our memory when starting to drink again. Moderation is always a virtue in drinking sake, and sake itself is never guilty for the unhealthiness in a verdict of unintended consequences of drinking. Let’s focus on the positive side of “health vs. sake.” In fact, in Japan sake is still believed to be a super cure surpassing all medicines. It might be a myth or convenient belief of those who love to drink a lot and frequently. Again, moderation should always come into this feature as a matter of course. Besides, dozens of beneficial health effects of sake are claimed by individuals or sake brewers or even sake trade associations occasionally. It sounds almost similar to the ones for some health foods, medicinal herbs or supplements, which may mislead or confuse the general public. Sorry to say almost of all these claims lack the scientific proof by current science-medical evaluations. A claim may work alright
Traditional yet New Perfect Soy Sauce Flavor without the Color! A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods www.whitesoysaucefood.com 8 The Las Vegas Food & Beverage Professional I July 2014
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.
with a couple of people, but may not be applicable to the majority of people, which cannot be substantiated as the health effect in our society. Such a proofing requires vast scientific procedures starting generally from a lab test, animal test, clinical test and finally review by the government regulatory agencies. Alternatively, a claim may be subjected to an epidemiological study, which is judged likewise for its statistical significance. The most innocent health claim, which we can practice without a serious consideration, may be with an egg/warm sake to cure a cold or flu. Sake is warmed, egg yolk is added along with a little bit of sugar, then agitated by chopsticks and then consumed all at once. The chopsticks may work as a magic wand (I joke). Then the most important thing to follow right away, is to go to bed to sleep. It works, or at least is believed to work by many people in Japan. This egg/sake functions well to keep the body warm and to have us fall into sleep, which is good particularly at an early stage of a cold or flu symptom. It may not work so well for recuperating from severe conditions. This is the only cure by sake, I personally like to practice. By the way, some beer lovers use stout or dark beer to substitute for sake for the same purpose. No idea which is better, sake or beer, or are both good? As a preventive measure of probable adverse sake drinking consequences, an intermission or rest or one day-off in a drinking cycle is highly recommended in Japan. A break results in the recovering of an adequate liver function, which many folks believe worthy in keeping liver well and long. Many practice a cycle of drinking sake for three consecutive days, then a day-off, and another three days of drinking in a week. Is it only among Japanese? Japanese along with other Mongolian or African origin people are often said to be physically or anatomically different from those of Caucasians or other origins with respect to an activity of alcohol breaking-down enzyme of de-hydrogenase in liver or a reaction to alcohol consumed for flushing in face. I always admire a Caucasian’s liver for its huge capacity of drinking sake. The other day in a shuttle from Manhattan to JFK a French lady from Paris and I talked about many things including sake and wine. She does not take any break at all, she said. She takes a glass or two of red wine everyday and on Sunday, a little bit more with family. No break for wine, while a day break for sake? Is that because of characteristics of wine or sake? Is that due to physiological responses by French or Japanese? No answers I have, though too much is generalized. The largest favorable health effect of drinking sake is psychological always with moderation. So as in an old saying that a sound mind in a sound body, sake drinking gives us a sound mind by crying for remorse yesterday, by releasing from stress today, and by anticipating good for tomorrow. Sake drinking must be healthy as far as moderation goes along. Kanpai, Cheers with sake! www.lvfnb.com
FOOD FOR THOUGHT
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
Choosing Wine Glasses There are four basic types of wine glasses: red, white, sparkling, and dessert. Most all wine glasses will have a base, a stem, and a bowl. The stem allows you to hold your wine glass without the heat from your hands warming your wine, and without creating smudges on the bowl which will distract from the visual enjoyment of your wine. All good wine glasses are shaped in a way that will direct the wine to the part of your mouth where its flavor will be most appreciated. Every wine glass will have a slightly different shape, depending upon the type of wine that particular glass is to be used for. The bowls of all wine glasses will be tapered upward with a slightly narrower opening at the top than at the bottom. This shape helps to capture and distribute the wine’s aroma toward your mouth and nose. The bowl serves a very important purpose and it is here you will find most of the variation in wine glasses. Bowls of all wine glasses will be tapered upward with a slightly narrower opening at the top than at the bottom. This shape helps to capture and distribute the wine’s aroma toward your mouth and nose. Swirling your wine is not just for the connoisseur or the haughty, it really does serve a very important purpose. The stem allows you to hold your wine glass without the heat from your hands warming your wine, and without creating smudges on the bowl which will distract from the visual enjoyment of your wine. Crystal
or a similar glass, especially blown glass, is preferable because it is thin. Thicker glass is thought to affect the taste of your wine and to create a larger lip, making it difficult to properly sip your wine. 1. A dessert wine glass should be smaller to direct the wine to the back of the mouth so the sweetness doesn’t overwhelm. 2. A sparkling wine glass (or flute) will be upright and narrower to retain the carbonation and capture the flavor. 3. A white wine glass bowl will be more U shaped and upright, allowing the aromas to be released while also maintaining a cooler temperature. 4. A red wine glass bowl will be fuller and rounder with a larger opening to allow you to dip your nose into the glass to detect aroma. The base, obviously, allows your glass to stand upright. The stem allows you to hold your wine glass without the heat from your hands warming your wine, and without creating smudges on the bowl, which will distract from the visual enjoyment of your wine. You’ll want to purchase wine glasses that are clear and smooth. The best and most practical wine glass will be made with crystal or thin glass. Today, there is one exception to glass shapes - the new stemless wineglass that has become popular.
Great Summer Corn Salad 5 teaspoons olive oil, divided 1 tablespoon lime juice 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce 1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved 1/2 cup finely chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons minced fresh basil or 2 teaspoons dried basil 1/4 cup crumbled feta cheese
In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside. In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Allow to stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. Yield: 4 servings
Les Kincaid’s Wines Du Jour Looking to discover more information about wine? Then take a sip and enjoy innovative modern cuisine paired with interesting wines each week, with Chef Host Les Kincaid. Les shares his knowledge and favorite epicurean adventures every Thursday evening “live” on cable, radio, and various internet outlets. Wines Du Jour can also been seen on Cox Cable television and on demand through his website www.WinesDuJour.com. Over the years with questions frequently asked I thought it might be a good idea to offer wine and favorite epicurean spots to everyone on air. I’ve been on radio for many years and enjoy receiving comments from listeners that they appreciate hearing information about those subjects without talking down to them. Often wine staffs in restaurants can intimidate a customer inquiring about what is a good wine to go with their choice of food for dinner. The thought of bringing good information to the public on a regular basis became fruition when I started Wines Du Jour (formerly Les’ Wines & Vines) in 2001 broadcasting every Thursday from an upscale restaurant, mostly in Las Vegas and pairing three wines from a specific winery with a few bites of food from that restaurant’s kitchen. Early on since about age 14, I have discovered that I have this passion for fresh high-quality food and wines that are available and to share with those that enjoy the same. In addition to my weekly broadcasts, I offer travel excursions a couple times a year to discover wineries, food and great travel destinations. Trips to Napa, Sonoma, Paso Robles and Monterey have all been included over the years. Visiting other states besides California like Washington or Oregon further extends the opportunities to explore tastes from different wine regions. Last year I hosted a group to Tuscany, Italy where we enjoyed the history, food, and of course wine! I am currently planning a www.lvfnb.com
trip to France in May of 2015. I have some couples that have gone on five or six trips with us and can’t wait to sign up for the next. Although Wines Du Jour is primarily broadcast in Las Vegas, the success of the show has taken it on the road periodically. I have featured Wines Du Jour live from Maui, Scottsdale, San Diego, and Mesquite as well Baja California, Mexico. Wines Du Jour has been invited to Rosarito Beach and Ensenada ongoing for a couple years broadcasting with sell-out audiences. While visiting Baja, I have discovered that Valley Guadalupe has grown to now over 80 wineries. Who knew there were Mexican wines and very decent as well? In fact they are calling Valley Guadalupe the Napa Valley of Mexico. On September 4th Wines Du Jour will celebrate 13 years of providing good information about food, wine and great restaurant destinations to explore. I am often asked to feature a new winery or take our invited guest audience to another restaurant not yet featured. Anyone interested in being part of Wines Du Jour, learning about cooking and wine classes or informative fun travel experiences can send your email address to les@ leskincaid.com and be added to my opt-in list. You then will receive all the latest exciting news or visit either of my websites www.leskincaid. com or www.winesdujour.com for more information. July 2014 I The Las Vegas Food & Beverage Professional 9
Wine Talk with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Senior Learning Design Consultant for MGM Resorts University. Check out her website at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. Email: alice@lvfnb.com
Wines of Roussillon Lunch and Educational Seminar at DB Brasserie What better way to be introduced to the new DB Brasserie by Chef Daniel Boulud restaurant than a hosted wine lunch featuring the wines of Roussillon? Having opened just a couple months ago, the restaurant is looking very chic and trendy, with a contemporary French cuisine concept featuring Executive Chef David Middleton at the entry of The Venetian’s Restaurant Row.
Vin Sauvage Vin Sauvage is a company who represents unique, high quality wines within Nevada. It was founded in 2004 in Las Vegas. Originally representing wine only, Vin Sauvage has expanded its lineup to also include an artisanal spirits selection. I have found that all representatives of Vin Sauvage are the epitome of hospitality and provide great service, which is what keeps them going strong in a highly competitive state when it comes to distribution. They also keep it local, with UNLV Alumnus James Betts as the general manager for the company. As best stated from the Vin Sauvage website, their Philosophy of Representation is: “Vin Sauvage believes we must bring value to the market, meaning quality in bottle at relative price, brand awareness/equity, and service.” To see their current portfolio: www.vinsauvage. com/view-portfolio
Sopexa USA Sopexa USA is a company who, with my best interpretation, manages and builds branding, image and awareness of brands, companies, wine regions, etc. worldwide, and with few limitations to their abilities. As best stated by Pauline Oudin, Sopexa USA Managing Director, “In this rapidly shrinking world, brands need to instantly adapt to local markets, regulations and ways of doing business, while keeping the integrity of their core brand. At Sopexa USA, our team of senior marketers and tactical experts, all with multi-
They employ what is known as Connection Marketing, which is an all-around blend of marketing tools (advertising, PR, promotion, training, etc.), while being aware of cultural diversity and international market considerations.
Photo by Alice Swift
The lunch and wine seminar event was organized by Vin Sauvage and Sopexa, and featured the wines of the Roussillon region in France. Who are they, and what’s Roussillon, you might ask? Well let me tell you about each!
cultural backgrounds and a breadth of industry connections and knowledge, efficiently help our clients accomplish these goals. Sopexa is truly a cultural ambassador for companies seeking to grow globally.”
Roussillon and the Wines During the lunch event, Sopexa provided us with educational materials on the lesser known region of Roussillon, and led us through the tasting of wines, which were supplied by Vin Sauvage. There were wines from Domaine de Bila Haut by Chapoutier, Domaine Lafage, and Singla as well as a delectable VDN treat from the Rivesaltes appellation. My winner for the tasting? Definitely the M. Chapoutier Domain de Bila Haut Côtes du Roussillon Villages V.I.T. (Visitare Interiore Terrae), which is available through Vin Sauvage!
Naturel (VDN) category, which is typically made from Grenache, Macabeu, Malvoisie du Roussillon, and Muscat grapes. The wines are high in residual sugar and are often aged for lengthy times.
Media Relations Manager of Sopexa, Marie Christina Batich, shared some great information on the Roussillon region:
Riv’ Trendy (Rivesaltes Rosé)
This region, shaped like an amphitheater, is often overlooked due to the various marketing promotions over the years promoting the South of France via “Languedoc-Roussillon.” Unfortunately, I think Languedoc tends to get more of the fame, even though Roussillon has completely different terroir! Roussillon is loaded with schist…you can be in one vineyard and with the slope of the land have two completely different kinds of rock under the vines. This patchwork in the region contributes immensely to the complexity of the wines. France has a number of websites dedicated to specific regions, with Roussillon being no exception. To learn more about the wines and appellations within Roussillon, go to: http:// www.winesofroussillon.com Last but not least, what’s a proper meal without dessert? The event wrapped up nicely with a Rivesaltes dessert wine. It is part of Vin Doux
10 The Las Vegas Food & Beverage Professional I July 2014
Sopexa released a press release on Refreshing Roussillon Cocktails made from VDNs. See below my cocktail pick:
• 3 fl oz Rivesaltes Rosé • 2 fl oz cranberry juice • 1 drop grenadine syrup • 1 lemon zest • ice cubes Preparation: In a shaker, add ice cubes with the Rivesaltes Rosé and cranberry juice. Shake and pour into a glass. Add the grenadine syrup and finish with lemon zest. To see the other cocktail creations and read more about VDNs of Roussillon, go to: http://tinyurl.com/njwcsgg I would encourage you to give Roussillon wines a chance! There are some great gems in this region that tend to get masked by the other better-known regions in France. Until next time, Cheers~! www.lvfnb.com
27th Annual Chef’s Food Fest June 5th - Laughlin, Nevada www.visitlaughlin.com
Photos by Crystal Marie
www.lvfnb.com
July 2014 I The Las Vegas Food & Beverage Professional 11
By Bob Barnes Bob Barnes is a native Las Vegan, editorial
WHAT’S COOKING?
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
Photo courtesy La Cave
your inquiries.Email: bob@lvfnb.com
Chef Billy DeMarco Wows with His Creativity Through New Menu The uber-creative Chef Billy DeMarco has introduced several new items to his menu at La Cave Wine & Food Hideaway at Wynn. Each one of the new items is artistically blended with fun and aesthetically pleasing ingredients that make each plate a work of art, such as the Rack of Lamb with fava beans and pea puree; Diver Sea Scallops with sake glazed bok choy and green garlic vinaigrette; Duck Breast with crispy shiitake and bourbon molasses; and the Tableside Smoked Salmon with caper Dijon and onion confit that magically releases smoke from inside a glass when served.
In June, Sammy’s Woodfired Pizza celebrated the 25th anniversary of its first restaurant opening in 1989, and 19 locations are now scattered throughout California and Nevada. While renowned as being a pioneer of introducing gourmet pizzas with nontraditional ingredients, the restaurant’s menu
Back Room Burger at the Palms Serving Juicy Gourmet Burgers With a View The newly opened Back Room Burger at the Palms is offering a much needed niche for a restaurant at the resort that falls between fine dining and fast food casual, not to mention
12 The Las Vegas Food & Beverage Professional I July 2014
Photo courtesy Back Room Burger
Photo courtesy Sammy’s
Sammy’s Restaurant & Bar Offers Uniqueness with Its Menu Offerings and Open Feel
has broadened to include even more diversity of ingredients and dishes from various cultures. In September, Sammy’s Restaurant & Bar at Pebble and Green Valley Pkwy. will celebrate its first anniversary, and this location is the first Sammy’s to offer a 24-hour gaming tavern. Also unique are 17 menu items that aren’t found at any other Sammy’s, representing a wide range of cuisines, such as Vietnamese Crab Stack, Duck Quesadilla, Kung Pao Calamari, Braised Lamb Shank and Seafood Cioppino. And while most chain restaurants don’t stand out for presentation, each dish I tried impressed with a blend of color and artistic flair. The menu is coded to identify vegetarian, vegan and gluten-free items, providing several options to eat healthfully. The dining area opposite the bar is the preferred seating section, as it offers comfortable couch seating and a bright open feel thanks to floor-toceiling sliding glass walls that are opened when weather permits. A daily happy hour is offered from 3-6 p.m. (and also 10 p.m. to 1 a.m. in the Gaming Tavern) with ½ off several appetizers and $2 off wine by the glass, beer and cocktails; and brunch on Sat. and Sun. from 11 to 3 offers items such as Brie Cheese Omelet, Brioche French Toast and Breakfast Tacos. Monthly four-course wine, beer or spirits pairing dinners, dubbed Sammy’s Social Club, occur the last Wednesday of each month. Next up is Clos du Bois Winery on July 30. To reserve your place at the table, call 702-567-4000.
being only one of a handful of gourmet burger restaurants not located on the Strip. Easily accessed with its convenient location just steps from the East Parking Garage, seats at the bar and patio come with a bonus— a view of the Palms Pool— and the overall vibe is one of a laid back pub environment. But the burgers are the real star of the show, and are a blend of short rib, brisket and chuck USDA beef that is ground fresh daily. Executive Chef Frank Newell mans the kitchen and is flexing his creative muscle via some new menu offerings, such as bison topped with blueberry BBQ sauce, goat cheese and bacon; and the Fat Frank (the burger is fat, not Chef), a beef burger topped with oven-dried tomato, guacamole, cheddar, fried jalapeno and a crispy mac n cheese cake. Those who do not eat beef can choose from turkey burger with smoked swiss, arugula, tomato and Dijon; grilled portobello with goat cheese and ratatouille; or salmon with ginger cole slaw, soy & ginger aioli. All are very juicy, well seasoned, quite hefty and reasonably priced between $11-$14. As nothing goes better with burgers than beer, you’re covered here, with 41 craft beers such as Brooklyn Brewing Local #1, Ommegang Hennepin, Old Rasputin, Lost Coast Tangerine Wheat and Dogfish Head 90 Minute IPA. If you’re lucky, you’ll be blessed with the service of Joe Borruso, who knows the beers he serves and appreciates their uniqueness. But non-beer choices abound as well, with a list of spiked and virgin milk shakes that are made from fresh custard, such as the Mocha Bump—Godiva Dark Chocolate Liqueur, Kahlua and Espresso Chocolate Syrup. Back Room Burger is open daily for lunch and dinner from 11 a.m. to 10 pm. and till midnight on Friday and Saturday, and a daily happy hour occurs from 6 to 8 p.m.
www.lvfnb.com
By Mike Fryer
Fryer’s Favorites
After graduating from the University of Tokyo, Mike worked for 30 years developing, operating, and owning establishments throughout Southeast Asia. In 2002 he returned to the US and started the Las Vegas Food & Beverage Publication.
Mike Fryer, Editor-in-Chief
Contact: Mike@lvfnb.com
A
FONTANINI’S NEW GLUTEN FREE MEATBALLS were just added to the very impressive line of great Italian products made by Fontanini Italian Meats, now available to the industry in Las Vegas. No one could introduce these exceptional products to you better than our made will all natural spices and good friend Rick Willets, the Manufacturer Sales gluten free breadcrumbs! Representative for Fontanini who can walk you ITEMS! through their entire line. www.fontanini.com RichW@fontanini.com
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Photo by Mike Fryer
Photo by Juanita Aiello
Photo courtesy Fontanini Italian Meats
Las Vegas Business Academy Chairman and Founder Rino Armeni
RINO ARMENI, CHAIRMAN AND FOUNDER OF THE LAS VEGAS BUSINESS ACADEMY, has guided this nonprofit organization dedicated to graduate students who can make a difference in their community through their own vision and hard work. The LVBA thrives as an organization by giving these individuals scholastic support and unparalleled WORLD TEA EXPO FOUNDER GEORGE mentoring resources so that they may become the WWW.FONTANINI.COM JAGE MOVES ON after a very successful future leaders of Las Vegas. Learn more at www. number of years at the helm of WTE and Healthy lvbanv.org. Beverage Expo to become President/Publisher of an up and rising business publication dedicated to RECENTLY RAN INTO AN OLD LAS the American Marijuana Business Professional. VEGAS RESIDENT, JERRY VARGAS, who I’ve enjoyed working with George and his lovely will be someone you’ll remember from his work wife Kim from the very beginning and look at The Cosmopolitan Beverage Department forward to continuing to support his efforts and before he jumped ship and moved to the OC, endeavors and know he’ll do great. Even if it all where he enjoys the cooler California climate goes up in smoke! lol You can find George at and pace of a West Coast operation. I recently visited Jerry and his team at the Vue Restaurant www.cannabusinessmedia.com. inside the Laguna Cliffs Marriott for their Family
Jerry Vargas
Dinner Buffet; Friday was their Seafood Special, and I was more than impressed with the quality of the product, price and excellent service. Next visit to SoCal visit the Laguna Cliffs and try one of Jerry’s masterful concoctions on the cocktail menu or off it! www.lagunacliffs.com UPCOMING EVENTS CONSIDER…
YOU
SHOULD
7/10-13 Central Coast Wine Festival-Pismo Beach, four days of regional wines & food 7/19 Big Dog’s Summer Beer Fest-N Rancho Brewery—great beers, food & music! 8/17-19 Western Foodservice & Hospitality Expo-Anaheim—beat the heat in SoCal Check out all the upcoming F&B events at www. lvfnb.com/calendar.
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
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By Elaine & Scott Harris
Photo by Scott Harris
Dining Out with the Harrises
The Grand, Gracious, Gastronomic Genius, Chef Daniel Boulud, Is Back in Las Vegas We are thrilled that the grand and gracious gastronomic genius, Chef Daniel Boulud, is back in Las Vegas, having opened his DB Brasserie in The Venetian. We were fortunate to get a preview of the menu with Executive Chef David Middleton, a legendary Chef in his own right, as well as attend a culinary all-star VIP reception that included Chef Thomas Keller and many more. We couldn’t wait to make our first official visit to see DB Brasserie in full service mode. Taking our seats we were greeted by Wine Director Devin Zendel, who has graced this city for years with unmatched service and knowledge of sprits and wine. We took a long look at his approximately 300-bottle wine list featuring international, new American AVAs and classics of California. Of course this is a Daniel Boulud restaurant, and this list also showcases the best French producers. After choosing a wine it was time to jump right
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 • www.cuisineist.com
in. We started with salade lyonnaise—juicy chicken breast, frisée, lardons and a perfectly poached egg to top it off. Since this is Chef Daniel’s heritage, we went classic French. A coq au vin composed of braised chicken, lardons, mushrooms, pearl onions and hand-rolled garganelli was a perfect layering of flavors. If salmon is your desire, the salmon rillettes with fennel, crème fraîche, dill, egg mimosa and caper emulsion is a palate pleasing delight. Taking a breather, we looked over the menu and decided a beef course was next on the agenda. We chose a Daniel house specialty, The Frenchie burger—juicy medium rare 7 oz beef patty with morbier cheese confit pork belly, arugula and tomato-onion compote mustard on a peppered bun finished with cornichon & pommes frites. This would have been a great finish but more was in store for us. Devin arrived with a black & white fondant and gateau Basque—custard cake, brandied cherries and vanilla anglaise. The beverage of his choosing was Michter’s Small Batch Bourbon, which provided a perfect FINI to a perfect experience. DB Brasserie is much needed in the Las Vegas restaurant landscape. We are grateful that Chef Daniel is back and here to stay.
Giada De Laurentiis Opens GIADA, Her First Ever Restaurant in Las Vegas in The Cromwell Boutique Hotel It was only a matter of time, when will she do it? Where will she do it? The Food Network’s sweetheart Giada De Laurentiis has been looking for just the right place and feeling to open her first restaurant for quite some time. After searching, she has added her star to the long list of celebrity chef all-stars on the famed Vegas Strip. Over the last month we have had the opportunity to speak with Giada about her venue and what it means to her. “It’s time to get some girl power
14 The Las Vegas Food & Beverage Professional I July 2014
here in Las Vegas,” she said. If you really think about it, she is the only celebrity chef that did not have a restaurant, until now. She has been working with Caesars Entertainment for close to seven years. “When I saw the building, I immediately said, I want this space. The space is high up and light is very important to me,” she stated. Giada’s grandfather is renowned film producer Dino De Laurentiis. “My name is a big one. I want make my family proud and stay true to who we are,” she said with determination. We really enjoyed the terrace with a view of the Bellagio fountains through seven custom 12 X 10 remote controlled hydraulic windows that wrap around the entire restaurant. This is Giada’s “baby” and she was very hands on in the development. She even tested every chair in the restaurant. “I need to know how narrow, how wide, how sturdy they are. If I don’t sit in each chair, how am I going to know?” GIADA is a gastronomic party for its guests. Chefs prepare fresh pastas by hand, slice Italian meats and make bread and desserts, all as guests watch with anticipation. We highly suggest a look at their wine list that features a nice section of Italian and California wines; or enjoy a signature cocktail or tasty martini with blue cheese hand-stuffed olives. Welcome to Las Vegas, Giada!
NOVE Italiano’s Delicious New Guest Series Offers Special Dining Experiences with Culinary Icons NOVE Italiano at Palms Casino Resort has always been a longtime favorite with one of the best views of the Strip. Veteran General Manager Aaron Whitten has now taken the guest experience to a whole new level and introduced the NOVE Italiano Guest Series. We attended the dinner in early June and enjoyed a lovely dining experience with NOVE Italiano’s Chef de Cucina Kieran Toivonen and mulitple James Beard-winning chef, Luciano Pellegrini. We sat down with General Manager Aaron Whitten who stated, “This is just the beginning; for now we have things scheduled into September but plan to continue the series throughout the year.” After enjoying the first one, we only look forward to the months to come. Next up to the plate will be an evening with Master Mixologist Francesco Lafranconi on July 10 at 7 p.m. Enjoy A Tour of Craft Beers on September 14 at 7 p.m. These events have limited seating and advance reservations are required. Cheers and enjoy! www.lvfnb.com
By Chef Allen Asch
Chef Talk
Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently an Adjunct Professor at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
The Five Senses This summer I had the opportunity to sit in on a few classes at UNLV in the Food and Beverage Department. The class I sat in on was FAB 362 Distilled Spirits and Liqueurs, a very informative class about how the spirits are made, the differences between all the major spirits and a series of tastings with the different spirits and liqueurs. Surprisingly the most educational part for me was the tastings. The reason this was so enlightening was the method taught to taste the spirits. The most important feature of this tasting method was that you could not use your nose while tasting the different spirits. After tasting all of the varieties offered, you then would go back and smell them while tasting them a second time. The tasting without smelling gave me a new and different experience with many of the spirits I tasted. This new method is a challenge for me because as a chef the greatest thing is that I get to use all five senses. I love to watch my students’ reaction when I teach them this and watch them expand their culinary ability by utilizes all five senses in the kitchen. As time passes I will have to figure out how to incorporate this new tasting method into my kitchen tastings. I do not want to eat meals without smelling my food, but I do want to expand my mind by tasting things without the sense of smell, at least while cooking the food. As a chef I love the sounds of the kitchen. I like to hear the sounds of metal pans clanging against the stovetop. I also like the noise of work flowing in an efficient kitchen and financially I love the fact that I can hear the sound of the dishwasher running without enough water from anywhere in the kitchen. As a diner I think the most appreciated sense of sound in a dining room is the sound of fajitas coming out of the kitchen. I also love the way food feels both in my mouth and with my hands. I love making meatballs and homemade pasta. Mixing the dough and rolling the meatballs makes me feel very connected to the food I am preparing. Being a chef, my hands can feel if there is not enough liquid in the dough or not enough binder in the meatballs. One of the things as a diner I like www.lvfnb.com
is the way different textures feel while eating. As all chefs and consumers know, the visual appearance of a plate is paramount to how it will taste. If food looks attractive the eyes send a signal to the brain before the taste buds have sensed the flavor of the food. This is why every trained chef has learned that you need to vary the size, shape, color, height and texture of foods that you put on the same plate. Some of my most memorable early cooking experiences and memories came when I failed to adhere to proper plating rules. These experiences helped me develop into the chef I am today. This brings me to the sense of smell. In most cases it is enacted before many of the other senses. As a chef you can smell the food to get a sense of whether the oil got too hot, the smell of food on a grill and whether you are using mesquite or cedar wood to cook with. You can smell whether food has spoiled or is about to. Another smell that can affect your cooking is if you store butter near chopped onions—you only have to do that once to never forget it. I am sure not smelling food while cooking will be harder than when tasting liquors out of a small tasting cup, due to the aromas dispersion through the kitchen.
The last and most obvious of the five senses that are used in the foodservice industry is the sense of taste. Your mouth contains approximately 10,000 taste buds and every taste bud can detect the five primary tastes: sour, sweet, bitter, salty and as discussed in a previous article, umami. Each of your taste buds contains about 75 receptor cells. Each of these cells responds best to one of these taste profiles, and after it recognizes a taste it sends a signal to the brain. Of course as this article states, the sense of taste is greatly influenced by the 4 other senses, for people both in the kitchen and in the dining room. Just remember when you had a cold and you ate something and it had no flavor or a different flavor than you were used to tasting.
July 2014 I The Las Vegas Food & Beverage Professional 15
Story by Joe Fogarty Photography by Matt Carbone Photography
Keep Memory Alive Event Center There are hundreds of venues in Las Vegas for hosting events, but one event center stands above the rest with a unique look and presentation that can’t be matched anywhere else in town. Founder Larry Ruvo wanted to build something that would change the Las Vegas landscape, and so he reached out to world-famous architect, Frank Gehry. Gehry initially did not want to design a building in Las Vegas, but after a personal meeting and an agreement that the clinic would be used to treat all neurological disorders and not just its original purpose of treating Alzheimer’s Disease, Gehry joined the project. With world-class design, the Keep Memory Alive Event Center is a building that makes the usually vibrant landscape of the Las Vegas Strip look mundane and unimaginative. 16 The Las Vegas Food & Beverage Professional I July 2014
www.lvfnb.com
Keep Memory Alive Event Center Resembling a stainless steel building that has begun to melt in the desert heat, there is nothing else in Las Vegas with the architectural character and boldness of the Keep Memory Alive Event Center. Opening for the first time in 2010, the 9,200 sq. ft. event center features 199 windows with no two being alike, and interior walls made of acoustic-absorbing BASWAfon that bend and fold into the same impossible shapes as the exterior. In addition to designing the building, Gehry also designed several of the interior features, such as the podiums, portable bars and and lounge furniture. The unique layout of the building doesn’t limit the available space. The inside of the event center alone can host up to 450 seated guests and a standing reception can fit up to 700 guests. All space rentals include access to the breezeway and reflections garden that allow for a standing reception of up to 1,500 guests.
There is also an adjacent museum space that can be used for anything from a staging area to a green room to a VIP lounge. Just as impressive as the design are the services and amenities offered. The facility fee is just $5,000 for four hours Monday through Thursday and $7,500 for four hours Friday through Sunday, and that price includes much more than just the use of the space. Also included in the facility fee is a full array of furniture, high-end customized Narumi china and specialty linen, and use of the building’s LED illumination system. It’s the little touches that really set the center apart from other event venues. Every piece of china has an image of the very first sketch Gehry did when designing the building, and the LED system can be customized to any color, lighting up the entire building, inside and out. For additional fees, the building’s state-ofthe-art audio and visual services and food and beverage services can also be utilized. The Keep Memory Alive Event Center has a 3,000 sq. ft kitchen designed by world-famous chef, Wolfgang Puck. The kitchen can be used by any approved outside catering services for a fee, or the center offers a preferred list which includes catering options for Master Chef Gustav Mauler or Four Seasons among others. The kitchen has the size and boasts enough equipment to serve up to 5,000 guests and includes specialty appliances like a pizza oven. Even with all of the amazing features of the event center, the single greatest reason to book an event there is that all event proceeds go toward funding research and treatment at the connected Cleveland Clinic Lou Ruvo Center for Brain Health. The clinic specializes in treating and researching neurological disorders including Alzheimer’s, Huntington’s, and Parkinson’s diseases among others. The center is one of the most renowned and respected hospitals in the country.
www.lvfnb.com
In its brief time being open, the center has hosted a number of high profile clients, with one of the more notable events being the first public unveiling of Volvo’s 2013 car line-up done on a stage right in the center of the main building. And this was when the center was limited in the number of events it could host per year due to its non-profit status. As of February of this year, the center is no longer limited and although supply is now greater, demand is sure to increase as well and events are already booked well into 2016. There are limitless options available, and David Watts, Keep Memory Alive Event Center Director, emphasized that the strength of the location is that everything can be customized to perfectly fit everyone’s unique vision for their event. From weddings to corporate events to charity dinners, the Keep Memory Alive Event Center is the perfect venue to host any event.
July 2014 I The Las Vegas Food & Beverage Professional 17
These Girls Have It— Kudos to Our Female Certified Cicerones®
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries.Email: bob@lvfnb.com
Kayla Callahan
Photo courtesy Kayla Callahan
In the not so distant past, beer was considered a man’s drink and it was only the occasional woman who professed a love for the barley beverage. Now with the advent of the craft beer renaissance with a myriad of beer styles and flavors, beer drinking has become a co-ed sport. Here in Southern Nevada we now have our first female head brewer (at the soon-to-open CrafHaus) and no less than five female Certified Cicerones®. As previously mentioned in this publication, a Cicerone® is beer’s equivalent of a sommelier, and like the qualifications of a sommelier, it takes an abundance of determination, perseverance and preparation to attain the title. Those who achieve this certification have passed a test assuring they have a deep and well-rounded knowledge of beer and beer service as well as competence in assessing beer quality and identity by taste. In this monthly feature we will highlight those in our city that have attained this distinction, beginning with our five female pioneers. This month the spotlight shines on Kayla Callahan, a native of Las Vegas who has been involved in the craft beer industry in Southern Nevada since 2007. During that time, she has worked in many of the different fields of the craft beer industry including local distributor, craft “beertender,” brand ambassador, local brewery sales rep, and currently, the Operations Assistant for Joseph James Brewing Co. She is also an active BJCP beer judge, and Vice President of Barley’s Angels LV, an organization that educates women about craft beer. What motivated you to become a Certified Cicerone® and how did you prepare for the tests? Besides the exposure I have gained through working around beer, what helped me the most was the education I received from the Beer Judge Certification Program. I was able to take a local class (twice) that focused on beer styles and off flavors. Two months before the Certified Cicerone® test I started studying on
my own to advance my familiarity with food pairings and draft systems, which were the two subjects I knew the least about. One of the best things about the craft beer industry is the willingness to share knowledge. The knowledge I received by picking the brains of industry professionals and others who took the test before me truly helped me prepare for the test. How does having this knowledge and expertise help you excel in your current position? My position at Joseph James Brewing Co. entails many different roles. Understanding beer styles and flaws gives me the ability to assist with quality control to assure each batch of beer is flawless before it leaves our doors. The Cicerone Certification® gives me credibility when talking to other industry professionals. I am able to educate retailers and servers on the proper ways to store and serve our products. These abilities assure our
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consumers are receiving the highest quality products. How did you originally get interested in craft beer? I had the opportunity to sample some incredible craft beers back in 2007 while working for a local craft beer distributor. Immediately, I became fascinated by the immense complexities I found in the different beer styles. I couldn’t believe that there was so much more to beer than what I knew of the macro brews I had previously tasted. There was this whole underground world called “craft beer” and I was in on it. I started broadening my familiarity of craft brews by attending local beer tastings, food and beer pairings, traveling to beer festivals and attending our local homebrew meetings with SNAFU (Southern Nevada Ale Fermenters Union). www.lvfnb.com
ACF Chefs Las Vegas Golf Tournament Photos by Matt & Holly Carter www.lvactionimages.com
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ACF Chefs Las Vegas Golf Tournament
Chef of the Year Gala With a black tie menu and prestigious assemblage on Sunday, June 8th the annual Chef of the Year Gala was held at the Smith Center in Downtown Las Vegas.
By Juanita Fryer
Juanita is currently a culinary student at UNLV, previously at CSN and is the ACF Chefs of Las Vegas liaison journalist working at South Point Hotel’s main kitchen in the garde manger department. Born and raised in Asia, she brings a unique view to this industry page! For inquiries and suggestions email Juanita.fryer@lvfnb.com
in culinary programs, such as Chefs for Kids, ACF Junior Board, ACF Nationals, World Food Championships, International Baking Industry Exposition and Las Vegas Foodie Fest.
This event gives recognition to the culinarians who dedicate their expertise to giving back to the community. The two momentous awards were for the Student Culinarian of the Year and the event namesake, Chef of the Year.
Known as the man of a few words, Chef George Bailey’s work ethics says otherwise. Chef has worked his way up from a bus person at the late Stardust, and is now Room Chef of the Coronado Café at the South Point. He is an avid supporter of This reporter personally works hand in the Chefs for Kids and maintains his dedication hand with the winners of this year’s Student the ACF Chefs of Las Vegas chapter. Culinarian, Jessica Iannotti, and Chef of the We would like to extend our congratulations to year, Chef George Bailey. these two exemplary individuals and express Jessica Iannotti, a full-time student at The our gratitude for all that they do and will Culinary Institute of Las Vegas is dedicated to the continue to do for the ACF and the Las Vegas industry through her continuous involvement community.
Photos by Juanita Fryer
www.lvfnb.com
July 2014 I The Las Vegas Food & Beverage Professional 21
ACF Chefs Las Vegas Golf Tournament
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ACF Chefs Las Vegas Golf Tournament
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made will all natural spices and gluten free breadcrumbs!
WWW.FONTANINI.COM www.lvfnb.com
July 2014 I The Las Vegas Food & Beverage Professional 23
Brett’s BY
Entertainment Highlights
Comedian Jeff Dunham starts Las Vegasresidency with JEFF DUNHAM: Not Playing with a Full Deck Nov. 28 at Planet Hollywood. Diana Ross brings her In the Name of Love tour to The Colosseum at Caesars Palace Sept. 19. Celine Dion at Caesars Palace announced 31 additional performances through March 2015, including New Year’s Eve. Australia’s sexy female revue Sydney After Dark makes its American debut at Planet Hollywood July 7.
Purple Reign returned to D Las Vegas with THE Prince Tribute Show and a fresh new residency 10:30 p.m. Thursdays–Sundays. Renowned dog expert Cesar Millan will bring Leader of the Pack LIVE to the Palms Aug. 15. Debonair crooner Matt Goss’ residency at Caesars Palace has been extended through December 2014. Oxygen Network’s Best Ink judge Sabina Kelley will appear in the Stratosphere’s PIN UP July 24-31, when Claire Sinclair is at ComicCon promoting her comic book, Wondrous: The Adventures of Claire Sinclair.
New Dining Options
New Mexican restaurant Mercadito with indoor and outside patio seating opened at Red Rock Resort. Palace Station introduces The Charcoal Room steakhouse and Little Tony’s by 11-time World Pizza Champion Tony Gemignani. Monte Carlo’s new open-air plaza features six dining concepts: Diablo’s Cantina, Yusho, Double Barrel, 800 Degrees pizzeria, BLVD Creamery and Sambalatte Coffee Lounge & Espresso Bar. The Golden Nugget opened two new restaurants: 24-hour Claim Jumper replacing Carson Street Café and Cadillac Mexican Kitchen & Tequila Bar with two weekday happy hours. Former home of Firefly at 3900 Paradise Road has new life as Tacos & Beer with Mexican-style fare and a Certified Cicerone®.
Ahead of schedule, SLS Las Vegas Hotel & Casino by sbe, will open Saturday, Aug. 23. Love is in the Air Ballooning, LLC unveiled “Chariot of Fire,” the world’s fifth wheelchair accessible hot air balloon.
Grass Roots juice bar opened downtown in the renovated John E. Carson building offering nutrient-dense, whole food juices and food. After 15 years, Wolfgang Puck’s Postrio inside The Grand Canal Shoppes at The Venetian dropped the “Bar & Grill” moniker. New upscale Mexican restaurant and bar El Dorado Cantina opened at 3025 S. Industrial Road and will go 24/7 with the July 24 grand opening. Cabo Wabo Cantina unveiled its new upper level inside Miracle Mile Shops at Planet Hollywood. The Wiener’s Circle, Chicago’s famed hot dog stand, will make its Las Vegas debut with locations at Red Rock Resort and Santa Fe Station. Bally’s legendary Sterling Brunch returned on weekends at BLT Steak, formerly Bally’s Steakhouse.
Lounge and Nightclub Action
Victor Drai’s famed After Hours is open again in its original underground space inside The Cromwell. Sin City Brewing Co.’s largest bar and first Stripfront location at Harmon Avenue is open. Bound by Salvatore is a new lobby bar experience by famous bartender Salvatore Calabrese at The Cromwell. The former Galleria Bar at Caesars Palace is now the new Lobby Bar with a beverage menu designed by The Modern Mixologist, Tony AbouGanim. Commonwealth downtown introduced Wednesday weekly music jam Chandelier Sessions hosted by Ben Carey. 1923 Bourbon & Burlesque joined forces with AFTER unveiling a Saturday night afterhours experience.
Vegas Snippets
Town Square adds new stores Cariloha with bamboo products and Paper Source plus barbecue restaurant Pot Liquor CAS (Contemporary American Smokehouse) and GameWorks with a restaurant, arcade game and bowling.
24 The Las Vegas Food & Beverage Professional I July 2014
The Mob Museum unveiled two new gambling artifact displays while the El Cortez has a new mobile exhibit honoring downtown gaming legend Jackie Gaughan. McCarran Medical Clinic and Pharmacy opened at McCarran International Airport and eight new pre-checkpoint security videos featuring Las Vegas headliners have been revealed. Las Vegas’ new professional sports team Legends joined the Major Arena Soccer League. The Neon Museum opened the Neon Boneyard Annex and Outdoor Wedding Chapel for events with 60 new rescued signs. Hershey’s Chocolate World two-story retail experience opened at New York-New York with a 74-foot high Hershey’s Milk Chocolate Bar. NARS Cosmetics opened at The Forum Shops at Caesars and will be joined by All Saints, Polo Ralph Lauren, Blancpain, and Mulberry plus restaurant Border Grill. Grimaldi’s Pizzeria’s five Las Vegas locations brought back Tuesday Tastings through Sept. 30 with half-off wine. GRAMMY-nominated DJ Tiësto’s wax figure is on display at Madame Tussauds at The Venetian through summer. Blowout Dollhouse, blow-dry bar and hair styling salon, expands to Downtown Container Park. Tivoli Village opens three new stores: d’annata home, clothing and accessory boutique; PacSun men and women top brands; and Paper Source. Steve Wynn bought and will display his second Jeff Koons’ sculpture…a life-size $28.2 million Popeye. www.lvfnb.com
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HUMAN RESOURCES INSIGHTS
Bullying:
By Linda Westcott-Bernstein
It’s Alive and Thriving in Business Linda Westcott-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 recently published her self-help book entitled It All Comes Down to WE! with Author House Publishers. Her book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone:
702-326-4040
Email: LindaBernstein@cox.net Booksite: www.LJBConsulting.net
Workplace bullying is pervasive. A study has noted that as many as half of all employees in the United States have witnessed bullying at work and 35 percent have been the target of bullying. Isn’t it time that we put a stop to these behaviors now and forever? According to The Workplace Bully, which is published by the Michigan Technological University, Affirmative Programs Office, bullying traits and behaviors include: • Distorting the truth/reality— perhaps suggesting an employee has emotional problems or purposefully misinterpreting what an employee says. • Being charming in public, but intimidating in private— threatening to terminate employment or give a bad evaluation.
• Blaming others for errors— making unfounded claims of incompetence, for example.
others into providing them with the
• Being controlling—overworking employees, giving them unreasonable timelines, etc.
the United States unless it involves
• Making inappropriate comments—about appearance, emotional stability, etc.
example.
• Taking credit for others’ work— while also demeaning others’ roles.
ww.bigdogsbrews.com 26 The Las Vegas Food & Beverage Professional I July 2014
harassment based on sex, race, age, ethnicity, or sexual orientation, for Nevertheless,
bullying
is offensive, it crushes creativity and destroys self-esteem. The way to mitigate workplace bullying at your organization is to take the problem seriously, include bullying in
the
employee
handbook
as
unacceptable behavior, and establish
• Welcoming confrontation— enjoying and even inviting them.
and deal with the conflict, all while
HR
LAS VEGAS’ ORIGINAL BREWING COMPANY
Bullying in general is not illegal in
• Yelling and screaming at employees—including in meetings.
I think bullies often get away with their abhorrent behaviors because either they produce, and therefore are seen as valuable, or others are afraid to approach them. That is so that they will not come into their work location and become their next victim. Many bullies are seen as charming and friendly, but they are highly destructive and can manipulate
ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA
information they need to get ahead.
proper procedures to investigate protecting the target and maintaining confidentiality. Ignore the existence of workplace bullies and you may see every aspect of your business suffer—employee morale,
workplace
productivity,
customer service…the list goes on and on. The organizations that implement and adhere to strict anti-bullying policies will increase retention and create a positive workplace reputation.
Next month’s topic: Human Resources: A Business Partner
Does your organization place emphasis on the contributions of HR? Are your culture and business goals based on the premise that people-focused philosophies will ensure your success? 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 above, left). Be sure to include your mailing address when sending useful responses.
Question of the Month
www.lvfnb.com
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.
Wesley Holton
Chef Wesley Holton, the mastermind behind the food portion of multifaceted Rose.Rabbit.Lie. sits down to talk about his Courtesy of The Cosmopolitan of Las Vegas
beginnings, French food and some of the extravagant dishes in his restaurant.
I’d like to start at the beginning, how did you come to know food, and get a love of food? That’s easy; I always helped my mom cook. She was always doing art classes or working in her own interior decorating firm, but when she came home we’d work together to get a big meal going. Around the age of 14, I’d come home from school and watch cooking shows and start experimenting on my own. When I’d make a meal and it wasn’t a total disaster, that kind of fueled the fire, so to speak. How did your dining career start? In middle school I started working at a sandwich shop in downtown Plymouth, Michigan, between Detroit and Ann Arbor. Later I went to Schoolcraft Culinary Arts, worked under a master chef there, and then at a country club. For my birthday I bought a plane ticket to New York, and brought a stack of resumes and a Zagat guide. I hit about twenty restaurants; three of them were Daniel Boulud places. It’s December, it’s snowing, and I’m walking out of Le Cirque, when I get a phone call from Daniel Boulud. He noticed I stopped by all three of his restaurants and he let me try out a night of service at Restaurant Daniel. I worked at DB Bistro the next day and he offered me a job. Two weeks later I found an apartment and moved to New York for what would end up as over five years. And did you come to Vegas to open Daniel Boulud Brasserie in the Wynn? Yes, I was there from open to close until 2010. Around when DB closed, I was about to have www.lvfnb.com
my son Max, so we moved back to Michigan to be with family. Since there wasn’t much at the time for a chef, I opened a food truck called “Jacques’ Tacos” in Detroit. It took off! It was hard with permits and licenses at the time, with board members as brick-and-mortar restaurant owners, or friends of restaurant owners. How did you meet the Rose.Rabbit.Lie. group?
roasted 7.5 lb crab, we fill the body with our Lobster Newburg, a foie gras sauce, and three whole butter poached lobsters. It’s pretty decadent! The Beef Wellington dish as well, it is almost an entire tenderloin sliced into steaks, with mushrooms and truffles, in a puff-pastry atrium. That’s definitely one of our staple dishes, it’s such an “ah-ha” thing for guests, we’ll always have that.
Actually, the “Kitchen Maestro” Alfred It must be difficult to not only serve until 4 Ehrlich placed me with them. Rob and Dave am, but in an environment like Rose.Rabbit. met me, and we hit it off after a couple tastings. Lie. Does that have specific challenges? And it looks like they gave you plenty of Yes, it can be tricky sometimes. There are freedom with the menu. There’s a bunch moments where the show is going on in the of old Ritz-Carlton type recipes, classic dining room, people tap dancing or singing, French, and it all has some really unique and we have to stop service until that passes. I touches. think it’s not a problem, because it’s such a fun Keeping with the theme of Rose.Rabbit.Lie., part of the guest’s evening, there’s no problem we tried to give a modern touch to the classics. with waiting a minute or two for the show to Like the Oysters Rockefeller, in which we coat end. the oyster in parmesan breading and fry it, It has integrated now well enough that it seems then place that on the Rockefeller sauce baked natural, and that’s because we didn’t skimp on into the oyster shell. the dining portion. Some places that is dinner It all goes back to the French style I learned and a show, the food can be lackluster, an with Daniel, it’s just a whole different way afterthought. We wanted to match the quality of looking at the ingredients, at treating your and the excitement of the show. chefs. It’s the basis of all cooking, if you look After 3 am, it can get pretty weird! It’s still a at it a certain way. They are always so precise bunch of fun, and we don’t let the food quality about everything you do. lack. There’s not too many options for great It’s mainly small-plates, but then you dining after 11 pm, and people who come in have these “Feasts,” these big extravagant just for the food, who don’t even necessarily platters. come in to see a show, they still enjoy it and Yeah, we have the Giant Alaskan Red King see that even just coming in for a few dishes it’s a great experience. Crab, that is interesting. It’s a massive, whole July 2014 I The Las Vegas Food & Beverage Professional 27
PRODUCT SPOTLIGHT Major Products, the stock and sauce specialists, have innovatively changed the way they package their existing range of Superb Gravies and Sauces. The highly successful line includes Brown, Chicken, Turkey, Pork and Country Gravy as well as the seriously delicious Cheese and Nacho Cheese Sauces. Developed by chefs, for chefs, Major felt it was time to bring something new to the marketplace. This has come in the form of reinventing their Superb range by designing a new label and presenting the products in a foil pouch for guaranteed freshness. The feedback from customers has been sensational and Major is delighted at the overwhelming thumbs up. The new packaging looks much more visually appealing and now matches the quality of the first class product inside. The five gravies yield up to 1 gallon when prepared. With no artificial additives or preservatives and both Low Sodium and Gluten Free flavors available, they really are the answer to all your nutritional needs. Easy to use in a few simple steps, they offer the utmost in convenience and ensure consistency throughout your guests’ dining experience. The two Superb Cheese Sauces come in 24 oz pouches and again make up to 1 gallon when prepared. With real cheese being the first ingredient, the sauces are offering a rich flavor, while both products are Gluten Free with no added MSG, artificial additives or preservatives. To find out more about Major’s exciting full product portfolio or to request a selection of FREE samples of the Superb range call (800) 222-1296 or take a look at the website, www.majorproducts.com.
Belvedere Vodka
Belvedere Flavors Seminar Hosted by Claire Smith
Photos by Adam Rains
June 5th at The Cosmopolitan
28 The Las Vegas Food & Beverage Professional I July 2014
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EVENTS
AD INDEX
JULY
July 23 Glenlivet Single Malt Dinner Venetian Piaza Club www.venetian.com
July 9-10 Hawaiian Lodging, Hospitality & Foodservice Expo Honolulu, Hawaii www.douglastradeshows.com
July 25 Motley Brews – Open Container Container Park, Downtown Las Vegas www.opencontainerpark.com
July 10-13 Central Coast Wine Classic Pismo Beach, Ca www.classiccalifornia.com/tasting
July 25-29 ACF National Convention Kansas City, Missouri www.acfchefslasvegas.org
July 16-20 Tales Of The Cocktail New Orleans www.talesofthecocktail.com
AUGUST
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 30
JCCNV www.jccnevada.com 702-428-0555
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 26
Keep Memory Alive page 7 Event Center www.kmaeventcenterlasvegas.com 702-263-9797
BJ’s Restaurant & Brewhouse page 31 www.bjsrestaurants.com 702-851-8050 Cicerone® Certification Program cicerone.org
page 19
July 16-18 Ticket Summit Aria www.ticketsummit.org
August 1-2 Chefs Festival Union Square, San Francisco www.sfchefsfoodwine.com
Designated Drivers, Inc. Las Vegas www.designateddriversinc.com 702-456-7433(RIDE)
page 13
July 19-23 Retail Tobacco Dealers of America Sands CC www.ipcpr.org
August 17-19 Western Foodservice & Hospitality Expo Anaheim Convention Center www.westernfoodexpo.com
Fontanini www.fontanini.com
page 23
July 19 Big Dog’s Brewery Summerfest & Reggae Party Draft House - N. Rancho www.bigdogsbrews.com
August 22-28 Restaurant Week Various Locations, Las Vegas www.threesquare.org
Jay’s Sharpening www.jayssharpening.com 702-645-0049
page 15
page 13
Major Products www.majorproducts.com 702-838-4698
page 29
Perfect Purée www.perfectpuree.com 800-556-3707
page 32
The Spice Outlet 702-534-7883 www.thespiceoutlet.com
page 30
Visstun Visually Stunning Cups www.visstuncups.com 800-401-2910
page 25
White Soy Sauce www.whitesoysaucefood.com
page 8
To see more events, visit www.lvfnb.com/ calendar.htm
July 10-13 Annual Central Coast Wine Classic Pismo Beach, Ca www.classiccalifornia.com/tasting
Don’t See Your Event Listed Here? Email Your F&B Events to Info@lvfnb.com.
Let’s Get Together at BJ’s! Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES® Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT
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join us for HAPPY HOUR Mon.– Fri. 3–7PM | LATE NIGHT Sun.–Thurs. 10PM–Close W W W. B J S R E S TA U R A N T S . C O M |
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