July 2017 The Las Vegas Food & Beverage Professional

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July 2017

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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WELCOME BACK TO THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL JULY 2017 ISSUE FROM LAS VEGAS WHERE IT’S A VERY WARM 115F DEGREES. It’s also the season to be opening new restaurants with over a half dozen opening in just two months and everyone getting ready for the summer party season. What they don’t know is that most Las Vegans plan to leave for a cooler vacation out of Las Vegas. Along with the new restaurant openings is a first-time Vegas opening of a celebrity chef….

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ROBERT IRVINE OPENS HIS PUBLIC HOUSE RESTAURANT AT TROPICANA, bringing his signature dishes to the Strip for the first time. Our own Editorial Director Bob Barnes had a chance to sit down with Robert Irvine recently during his busy schedule to interview him on his upcoming restaurant and his take on Las Vegas, plus a number of well pointed questions you can only see here inside this issue.

PAGE 6 SIPS WITH SAM WE WELCOME HIM ON BOARD and look forward to hearing his take on many new and up-and-coming beers into the market. A well-seasoned beer specialist, Sam also teaches classes for Cicerone Certification and is well known in the industry for his expertise. We are very fortunate and happy to welcome Sam Merritt to LVFNB Pro and look forward to learning more beer savvy from Sam. PAGE 11 TAKES US TO DINING OUT WITH THE HARRISES where we can read about more new restaurant openings and the long awaited Chica Las Vegas opening at The Venetian by Celebrity Chef Lorena Garcia and one of our favorite chefs, Michael Minor, returning to the Strip to surely impress guests with his masterful creations at Chica. Read more about it and then make your reservation to try it!

PAGE 26 IS OUR MONTHLY NEVADA RESTAURANT ASSOCIATION PAGE where this month NvRA felt compelled to vent dissatisfaction with the Southern Nevada Health District, who suddenly decided to greatly increase health permit fees for all restaurants who need the mandatory inspections and permits. This looks like an ongoing debate, but meanwhile the fees increase.

CHEERS! MIKE FRYER

Page 4 Hot off the Grill!

Page 12 Brett’s Vegas View

Page 5 Wine Talk Just Released! The 2017 Master of Wine Examination Questions and Wines

Page 13 COOK•EAT: Asia Rice, Soy, Chopsticks Page 14 Twinkle Toast Classic Vessel.

Contemporary Applications.

Page 6 Samuel’s Beer Picks Page 7 Chef Talk The Almighty Dumpling one7 communications Wins 2017 Silver Anvil Award Page 8 USBG Las Vegas Page 9 Food for Thought Some Myths for Buying Wine in Your Supermarkets

14 www.lvfnbpro.com

Page 10 Chef Spotlight Chef Tarun Kapoor from Urban Turban

Page 16 COVER FEATURE Prepare to Be Wowed!

Robert Irvine’s Public House Opening on July 27 Page 18 Made from Scratch Call It the Blues PART II Page 19 Product Review Page 20 Best of the Best

Page 11 Dining out with the Harrises

Page 21 UNLV Epicurean Society

Page 22 Human Resources Insights Harassment in the Workplace Page 23 The Bottom Line Increasing Customer Communication Can Mean the Difference Between Life and Death Page 24 What’s Cooking Page 26 Nevada Restaurant Association Nevada Restaurateurs Caught Off Guard by Southern Nevada Health District (SNHD) New Fee Proposal Page 28 Product Spotlight Our Picks by Adam Rains Page 30 Events Ad Index

July 2017 I The Las Vegas Food & Beverage Professional 3

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

HOT OFF THE GRILL!

July 2017 Mike Fryer

Sr. Editor/Publisher

A new world record for pizza was recently established by none other than our own John Arena (co-founder and co-owner of Metro Pizza), alongside fellow industry leaders Tony Gemignani (owner of Pizza Rock) and Giulio Adriani (chef/owner of Forcella in NYC). Of course, it takes an entire team to pull something like this off, and they did so earlier this year in Northern California. Interesting, the Guinness World Record was not for the pizza size, nor its weight or number of tomatoes used, but for its length, an overall 6,333 feet 3.6 inches (about 1.3 miles), making it the longest pizza ever recorded! Wonder what the Italians have to say about this???

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

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

Juanita Fryer

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

Juanita Aiello

Bob Barnes

Editorial Director bob@lvfnb.com

Here was one of those rare occasions that all three Las Vegas Food & Beverage Pros were able to get together at the pre-opening of Robert Irvine’s first restaurant in Las Vegas at the Tropicana Resort. The media and suppliers were there in full force to wish him well and enjoy an evening of great food & beverage.

Pictured here are Creative Director Juanita Aiello, Editorial Director Bob Barnes and Head Dishwasher Mike Fryer.

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

Gordon Ramsay Steak at Paris Las Vegas celebrated its five year anniversary and we were happy to join the festivities with Executive Chef Christophe Doumergue. Chef pulled out all the stops with a five-course anniversary menu that included oyster & Scotch egg, baby heirloom tomato salad with burrata cheese, seared scallops with Kaluga caviar crust, roasted beef Wellington Rossini with seared foie gras and vanilla mascarpone cheesecake. With cuisine this superb, we’ve no doubt they will continue for another five years and well beyond.

Adam Rains

Creative Director juanita@lvfnb.com

Beverage Editor adam.rains@lvfnb.com

Advertising sales@lvfnb.com

Article Submissions/Suggestions articles@lvfnb.com

Calendar Submissions calendar@lvfnb.com

Website webmaster@lvfnb.com

Press Relase Submissions news@lvfnb.com

General Information info@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Journalist Aimee McAffee

Photographer Joe Tholt

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist Shelley Stepanek

Journalist Food for Thought Les Kincaid

Journalist UNLV Epicurean Society Kimberly Verdin

Journalist John Rockwell

Journalist Chef Spotlight Leah Schmidt

Journalist Good for Spooning LeAnne Notabartolo

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

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Al Mancini

Journalist Heidi Rains

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

Journalist Latenight Megan Nicolson

Journalist The Bottom Line Ben Brown

Photographer Bill Bokelmann

Photographer Joe Urcioli

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalist Lisa Matney

4 The Las Vegas Food & Beverage Professional I July 2017

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Wine Talk

with Alice Swift

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

Just Released! The 2017 Master of Wine Examination Questions and Wines

For those of you who might not be familiar with the world of wine certifications, the Master of Wine (MW) Exam is one of the most rigorous wine certifications in the world. While the Master Sommelier exam (Court of Master Sommeliers) is catered to those in the sales and service industry, the Master of Wine Exam (Institute of Masters of Wine) is targeted to those in the education industry. According to the Institute of Masters of Wine Website (http://www.mastersofwine.org), people from wine industry fields such as winemakers, buyers, consultants, academics and educators will take on the long-term challenge of making their way up the certification ladder to this achievement, which has just over 350 Masters of Wine since 1953.

The structure of the testing has evolved since the first exam in 1953; however, it remains one of the most difficult exams in the world. The great thing about the organization is that after the exams, the exam questions and wine list are released to the public, allowing current and future students to review historical exams. Currently, the MW exam is composed of three stages. Each stage is a prerequisite to progress to the next stage. The following is a summary of each stage, each with its own set of challenges.

Stage 1 - Assessment The first stage is a single day examination with a 12-wine blind tasting exam and theory exam. This year, nearly a hundred students in three locations around the world sat through the first stage. The exam is not a rote memorization-based form of testing. Students are expected to not only know wine theory and practical tasting aspects, they are expected to know and understand the wine business historically as well as with current events. For example, one of the questions from this year’s Stage 1 assessment was, “As a brand owner, what do you feel are the major strategic issues facing today’s wine industry?” There is no specific criteria or requirements, but students are expected to prove their expertise through their writing. The practical paper, which is centered around the blind tasting portion of the assessment, expects students to not only identify the varieties and origins, but also critique the style and/or quality, characteristics, winemaking, etc. www.lvfnbpro.com

Stage 2 – Theory and Practical Papers The second stage is also made up of theory and practical papers. For the theory portion, students are given a bank of questions to select from in 6 categories, covering the production of wine (viticulture, vinification/ pre-bottling procedures, and handling of wines), business of wines and contemporary issues. The practical paper portion asks students openended questions focusing on areas like commercial potential, market positioning, quality, maturity, capacity to improve in bottle, etc. This particular type of blind tasting is especially challenging because it does not test your knowledge, but your critical thinking skills. An example would be from this year’s exam, where students were asked, “Discuss the wine’s style and quality; in which area of the trade would this wine be most successful?” Not only would the students need to identify the wine and its origins, style, and quality, they would also need to have an understanding of the wine trade to be able to speak on the wine’s ability to be successful in a particular trade.

Stage 3 – Research Paper Finally, after passing Stage 1 and 2, students can advance to the third stage of the MW exam. Prior to 2013, students had to write a dissertation; however, it has since been replaced with the Research Paper. Again, the MW exam expects full understanding of the wine industry rather than just exercising your rote knowledge, but about having a true and complete understanding of all aspects of wine. Candidates are able to choose their own wine-related topics from practically any discipline, and go in any direction of their choosing, “as long as it enables them to provide a rigorous interpretation of the subject” and of course, contribute to the existing body of knowledge (http://www.mastersofwine.org/en/about/ rp.cfm).

To view the full list of questions and wine list from this year’s exam, go to http://www.mastersofwine.org/en/news/index.cfm/id/D6B94022-582E4543-B09035D1206FD14E This exam is such a high achievement, I wish the recent MW exam candidates and future students the best of luck and rigorous studies to become the latest members of this world-renowned organization! Until next month, Cheers~!

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

SAMUEL’S

By Samuel Merritt

Samuel Merritt is Director of Beer Education and Quality Assurance for Southern Glazer’s Wine and Spirits of Nevada. In 2009 he became NYC’s first Certified Cicerone® beer sommelier. In September of 2013, he joined the beer division at Southern and now lives in Las Vegas with his wife Emily, young daughter Molly and their English bulldog Ophelia.

Beer Picks

sammerritt@sgws.com

Erdinger Sommerweisse Fantastically refreshing on hot days, Erdinger Sommerweisse has delicately fruity hop flavors with citrus notes that make it a fresh-hop pleasure.

For their new wheat beer, Erdinger’s master brewers went for a select mixture of hops and the art of dry hopping – a process which brings out the flavor and mildly aromatic bitterness particularly well.

Anchor Blood Orange Blonde Ale Blood Orange Blonde has the delectable taste of the blood orange. The fruit is deep crimson in color with enticingly rich aroma and tangy-sweet juiciness which provides a distinctive twist to this blonde ale. Its taste combines the succulent complexity of blood oranges with a mild hop bitterness, subtle malty sweetness, and a long, dry finish.

Magic Hat Circus Boy American Hefe Circus Boy is an unfiltered American-style Hefeweizen whose prolific American Hefeweizen yeast swings among the bubbles, creating a mysterious haze. Just below the surface of his light malt body lies a mischievous addition of lemongrass and a subtle citrusy finish.

Local Seasonal: Bad Beat Queen of Hearts Berliner Weisse with Guava Not to be confused with other German wheat beers (Hefeweizen), this Berliner Weisse drinks tart, crisp, and effervescent. Traditionally this style is served with syrup to take the edge off the tartness, but Bad Beat added guava during fermentation to add flavor without the sweetness.

Sierra Summerfest Summerfest is a Pilsener-style lager brewed for enjoyment on warm summer days featuring a slight malt sweetness, delicate spicy and floral hop flavor, and crisp, refreshing finish.

Since their invention in the 1840s, Pilsener-style beers have become the world’s most popular style. Crisp, golden, dry and incredibly drinkable, Summerfest has a delicate and complex malt flavor and spicy and floral hop character—the perfect warm weather beer.

Local Seasonal: Big Dog’s Watch Dog Tangerine Wit Watch Dog Tangerine Wit is a twist on a traditional Belgian Wit beer. The addition of fresh tangerine takes this already refreshing style to a whole new level.

Best Selling Brooklyn Seasonal: A Sunny Pale Ale, Brooklyn Style All the spirit and freedom of a Brooklyn summer, packed into a handy beer that’s light, refreshing, and just plain good. Straightforward malts and crisp, refreshing hops make this the ultimate warmweather companion.

Dogfish Festina Peche A refreshing neo-Berliner Weisse. In addition to fermentation with an ale yeast, Berliner Weisse is traditionally fermented with lactic cultures to produce its acidic (or green apple-like) character. Served as an apertif or summertime quencher, Festina is delicately hopped and has a pale straw color.

Sierra Nevada Ovila White Ale The monks at the Abbey of New Clairvaux hold themselves to a higher standard. So when they challenged Sierra Nevada to create a beer that transcends all others, the brewers blended Old World tradition with modern-day mastery to deliver the perfect expression of Belgian witbier worthy of a goblet but comfortable in a pint.

Victory Cage Radler Crisp lager connects with sparkling lemon soda in Victory’s spin on a German radler. Notes of lemon zest and a hint of maltiness round out this summertime classic.

Light, dry, and extremely drinkable, this clean and crisp lager is perfectly balanced with the flavors and aromas of fresh lemon.

SGWS is Now Proudly Distributing Mad River Brewing Company!

Slammin’ Salmon Double India Pale Ale Malty, hoppy and robust, Slammin’ Salmon Double India Pale Ale is dry hopped with Amarillo hops for a fresh piney and citrus flavor and aroma. Robust, yet perfectly balanced.

Upcoming Pro Beer Training

Academy of Beer and Fine Service Basic Training: This training preps beverage professionals to pass the first level, Certified Beer Server™ exam of the Cicerone Certification Beer Sommelier Program. Subjects include beer ingredients and brewing process, beer styles, storage and service, and flavor and evaluation.

Cost for this 8 hour course is $40. This includes a coupon code to take the Cicerone Certified Beer Server Exam online (a $69 value), beverage service, a meal prepared by our chef, beer samples, and a certificate of completion for the training from the Academy of Beer and Fine Service.

There are seats available for the following dates: Tuesday, July 18th, 1pm-9pm Wednesday, August 23rd, 1pm-9pm Tuesday, September 26th, 1pm-9pm Seating is limited. To purchase seats, you must use the following link. https://www.groopzoom.com/sgws-beerserver

6 The Las Vegas Food & Beverage Professional I July 2017

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

Chef Talk The Almighty Dumpling

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

Dumplings are easy to make and cook quickly since the filling is usually ground or precooked, while the outside is usually light tender dough.

Many of the outsides are available to buy commercially rather than being handmade but they are usually very easy to make including ingredients such as flour and water. Typical outsides include dough, pasta, phyllo, rice, potato and cornmeal.

Some types of the dumplings include ravioli, pierogi, krepalch, wontons, empanadas, gnocchi and knishes. The fillings are usually made from either the protein or they are commonly stuffed with potatoes. Once the dumplings are stuffed, they are steamed, boiled or baked.

Recently I went to visit the newest Las Vegas Casino, Lucky Dragon. I have heard good things about the food and wanted to give it a try.

My first choice was Dragons Alley, reminiscent of Chinese street food. Unfortunately this area was being renovated which is weird since they just opened in time for Chinese New Year, in November of last year. Instead I ate at Pearl Ocean restaurant. One of the dishes I ordered was the five guys xiao long bao. This beautiful dish consisted of five different dumplings, all different colors and flavors. They were a black squid-ink skin with black truffle filling, yellow

turmeric skin crab-roe filling, bright red beet skin with a savory filling, green spinach skin with a kale filling and a white flour skin with a classic pork filling.

This beautiful dish made me think about the concept of the dumpling. One of the things that always intrigues me is how certain food items carry over from one country or group to another.

One example is sandwiches, another example is chicken soup and a third example is dumplings.

I’m a big dumpling fan. I like them from all nations, and any type of dumpling works for me because the filling is flavorful and the wrapping is light and tender.

One of my favorite Asian dumplings is the soup Xiao Long Bao. These are made by putting a cube of gelatinized meat aspic with a protein inside the wrapping. When heated, the aspic melts and when you cut or bite into the dumpling it is filled with liquid.

A common version of a dumpling dish in the United States is a dish called Chicken and Dumplings. In this dish the dumplings are very easy to make with few ingredients and are cooked in the chicken broth after the chicken was cooked, and what it will be served in. The only ingredients in this non protein dumpling are flour, baking powder, salt, water and oil.

Congrats to our friends and partners at one7 communications, who recently won a 2017 Silver Anvil Award at the Public Relations Society of America’s (PRSA) ceremony in New York City, recognizing the best in strategic and influential public relations programs nationwide.

One7 was one of only 56 winners this year and took home the Silver Anvil in the category Events and Observances (seven or fewer days): Consumer Services for the campaign “The Color Run Brightens Up Downtown Las Vegas.”

Since its inception in 1944, the annual Silver Anvil Award is the oldest awards competition for excellence in public relations and communication. The iconic Silver Anvil Award symbolizes the breadth of talent among industry practitioners while recognizing outstanding individual professional achievement. Entries are judged on their research, planning, execution and evaluation, while also considering factors such as creativity, ethics and budget.

“The Silver Anvils are the highest honors for public relations campaigns and we’re extremely proud to receive this award, as it’s a testament to our team’s hard work and dedication to this profession and our clients,” said Dawn Britt, founder and CEO of one7 communications. www.lvfnbpro.com

photo courtesy one7 communications

one7 communications Wins 2017 Silver Anvil Award

July 2017 I The Las Vegas Food & Beverage Professional 7

USBG

Las Vegas

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

T H I G P E N

Many in our industry are abound with talent, passion and smarts. One gentlemen that holds all of those qualities is Jerome Thigpen. Jerome or “JT,” is originally from San Francisco but has been a Vegas local since 2005. He was involved in opening many of our stellar properties including the M Resort and The Cosmopolitan, but where he got his start in Las Vegas was at the Mandarin Oriental. There, while working under Charlotte Voisey, he realized that bartending could be his career. She was responsible for changing the way he looks at cocktails. “I remember leaving the very first training with Charlotte and Drew Levinson and racing straight to the liquor store so I could recreate those amazing drinks for my family (my wife is the main beneficiary of my experiments).” Looking to expand his knowledge, this father of two opened The Cosmopolitan with one of his mentors, Mariena Mercer. “Anytime I have a question or want to try something I haven’t done before, she is always happy to teach. One of the most genuine and helpful people I’ve met in Las Vegas.”

Last year he founded a liquor catering company, Craft Cocktail Catering & Bartending Service (CraftLV.com). With Craft, JT specializes in high-end luxury cocktails for weddings, corporate & special events. Craft also co-hosts

C O C K T A I L

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About the USBG

photo by Adam Rains

J E R O M E

By Adam Rains

monthly beverage-themed dinners with fellow Cornell grad, David Samuels, at Carlito’s, a New Mexican restaurant in Henderson. Big things have been happening for Jerome since he joined the USBG last year. He recently participated in For the Love of Cocktails, just graduated from Francesco’s Academy of Spirits and in continuation of his quest for knowledge, he has been accepted into the fellowship program at Tales of the Cocktail in New Orleans this July.

M O N T H

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

USBGLV July Calendar July 10 Roundtable with Moet Hennessy

July 13 USBG AltaMar USBG Happy Hour

Santa Fe Spirits and Wheeler’s Gin Cocktail – Barrel Aged Negroni

by Jerome Thigpen

photo by David Parker

The United States Bartenders’ Guild is comprised of spirit professionals dedicated to the art of the craft of Bartending.

What was founded in 1948 has now spread all over the US with Las Vegas being the largest chapter in the country. Through events, charity, and education they support and enhance the great American living-art that is Bartending.

1 oz Wheeler’s Gin 1 oz Aperol 1 oz Montanaro Vermouth Bianco Combine all ingredients in a custom barrel for 3 months. Pour into mixing glass with ice, strain and then serve. Flame an orange peel for garnish. Salute!

July 13-14 Avión Tequila Judging

July 25 USBGLV Competition, Heat 3 This page sponsored by

“Wedding catering is one of Craft’s specialties and part of the service we provide is designing custom, his and her cocktails for bride and groom. This cocktail was created for the groom (who happened to be from New Mexico) based on Charlotte’s Unusual Negroni. In my version, I used equal parts Wheeler’s Gin, Aperol, and Montanaro Vermouth Bianco. Wheeler’s was the perfect gin for this cocktail as its lighter profile doesn’t overpower the other ingredients. It’s unique blend of desert botanicals produce a spirit that has become one of my favorite spirits to utilize in cocktails. For that special touch, we burned the couple’s name and wedding date on the barrel before aging it for almost 3 months, the perfect amount of time for these flavors to come together in the barrel. I think the couple gets a pretty cool keepsake from their wedding day too. I garnished this cocktail with a flamed orange zest to represent the charred barrel.” ~Jerome Thigpen 8 The Las Vegas Food & Beverage Professional I July 2017

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FOOD FOR THOUGHT Some Myths for Buying Wine in Your Supermarkets

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Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid

found a rare bottle of Robert Mondavi Cabernet Reserve languishing in the display case of an airport gift shop, amid cherry-scented potpourri and University of Alcatraz sweatshirts.

Myth 5: Service Is Nonexistent While it’s true that you are on your own in many supermarkets, you never know when helpful advice is just a question away. I like asking a clerk, “Is the wine buyer available?”

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“Who is buying this stuff?” I always wonder when I pass by one of the wine aisles at a certain 24-hour supermarket. Past aisles of everyday wine and not far from a display of pet flea and tick collars and a table of diapers, is a display cabinet of bottles of fine wine, some of it under locked glass.

The supermarket wouldn’t stock it — or at least stock so much of it. What it also reminds us is that a great deal of the world’s wine is purchased at supermarkets and, contrary to common conception, many of these stores sell more than supermarket wine.

I’ll address these myths surrounding the purchase of wine in supermarkets: Myth 1: Supermarkets Have Only Simple, Boring Wine As my example above shows, this is not always the case. States that allow wine sales in supermarkets increasingly have stores with healthy wine programs. The overall selection isn’t usually as interesting as that of a top wine merchant, but many are perfectly respectable.

Myth 2: It’s Best to Stick with the Basics Some of the best values in supermarkets and for wine in general reside with the grapes and regions that are just outside consumers’ comfort zones. So critical is this point that value and adventure lie in the less familiar. Instead of gravitating to the Chardonnay or Merlot aisles, which will often be dauntingly large — experiment with the store’s more manageable stocks of better-priced Prosecco, Gruner Veltliner or Zinfandel.

Myth 3: Prices Don’t Vary Speaking of value, most people don’t realize that wine prices can vary widely among supermarkets. If you are going to realize the full value of shopping at a high-volume store, make sure to comparison shop. It has never been easier with the Internet.

Myth 4: Only Chain Supermarkets Are Fertile Hunting Grounds There’s gold in those hills beyond traditional chain supermarkets and their bottle-based cousins, beverage superstores and other warehouse clubs, which can all thrill with smart choices and fabulous prices. In fact, I once

By Les Kincaid

Steak & Table Knife Re-Serration / Sharpening

W Tropicana Ave

July 2017 I The Las Vegas Food & Beverage Professional 9

Chef Spotlight Chef Tarun Kapoor from Urban Turban

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

Did you always want to be a chef?

I actually never wanted to be a chef; I always wanted to be an engineer.

I come from a family of engineers and no one in my family works in hotels or restaurants. I joined the Institute of Hotel Management in Delhi and that’s how I realized a chef was what I wanted to be. It’s where I can show my creativity and creative skills. I always believed engineers were the ones that made new things, and they do, but it’s over a long period of time. As a chef I can make a new thing and come up with a new dish very quickly every day. I do use my science and engineering background a lot as a chef though.

What was your experience at the Institute of Hotel Management Pusa like?

I learned the real aspects of life and became more serious about my career and what I wanted to do. I believe where I am now is because of that experience. During my time at Hotel Management we studied all four aspects of the hotel: front desk, rooms and housekeeping, F and B service and food production. As we studied all these major subjects and I decided that I wanted to pursue being a chef.

What were some of your jobs following school before coming to Las Vegas?

I joined the Air Catering division in Delhi and made 2,500-2,700 meals a day for all the airlines, and was in charge of the upper-class kitchen for about two years. Then I had an opportunity to work for Carnival Cruise Ships and moved to Miami and learned how to feed thousands of people in the span of a couple hours and how to cook buffet-style food. I then went to Venice, Italy to work for Freedom Cruises and was promoted to cook for Sun King Supper Club, the elite dining club in cruise ships. We won the award for Best Restaurant at Sea. I went back home to Delhi and worked for Intercontinental Hotel, a 24/7 restaurant with the longest buffet in Delhi that offered a large variety of cuisines. I was sent to the Intercontinental Grand Palace in Kashmir and did the renovation for the kitchen and opened up more food and beverage outlets there. After getting married I went back to Delhi and joined the Nikko Metropolitan, the first Japanese five-star hotel of India and was head of the kitchen managing seven kitchens and doing catering. I then moved to Horizon Manor Hotel in Dohar, Qatar as Executive Chef and worked there for four years before receiving an offer with Urban Turban. I’ve been here for nine months.

Have you helped develop the menu at Urban Turban?

Yes, we’ve revamped the menu recently. We just changed from the spring menu to the summer menu. We’ve added a vegan buffet every Tuesday, and are also coming up with our own Urban Turban spice blend that I’ve created, along with summer sauces for people to buy and make Indian dishes at home.

Can you talk about the cooking classes you offer at Urban Turban?

10 The Las Vegas Food & Beverage Professional I July 2017

photo courtesy Urban Turban

Chef Tarun Kapoor is an award-winning chef who has cooked his way around the globe, working for cruise ships, international flight catering services, five-star resorts and restaurants. New to Las Vegas and now the Executive Chef at Urban Turban, Chef Kapoor discusses his experiences and how he brings the “wow” factor to every dish he creates.

I started cooking classes about three months ago and the response has been very good. I teach guests three dishes: an appetizer, entrée and dessert. They can ask me questions throughout and after they get to taste their dishes and take some home. It’s a very good, new kind of date!

Where do you get inspiration from when creating dishes?

My inspiration is to make sure that the taste is as authentic as possible, but the way I present it has to be at the next level to add the “wow” effect for the consumers. When they come to Urban Turban and they order the butter chicken, they get a “wow” feeling looking at the dish but when they taste it they know it’s as authentic as possible.

Do you have any advice for young chefs?

This isn’t a profession that is for everybody. Very few people that start out stay in the field, so you have to be very consistent with your efforts. Being a chef involves a lot of dedication for you to progress in the field.

What’s your favorite type of cuisine to cook?

I cook all types of food, whether it’s Italian, Mediterranean, European or steakhouse. Because I’ve grown up eating Indian food, I appreciate cooking it and making people more aware about it. I am always trying new cuisines and dishes, learning and incorporating different aspects into my Indian cooking.

What do you love most about being a chef?

The best parts about being a chef are being around food and getting to taste so many different types of food, and when you walk out with a chef coat on people give you a lot of respect.

What do you like to do in your free time outside of the kitchen?

I like to spend with my family and I’m also a writer. I’m working on a cookbook and write a weekly cuisine column for Gulf Times (Qatar’s top-selling English newspaper). www.lvfnbpro.com

By Elaine & Scott Harris

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

photos by Scott Harris

Dining out with the Harrises

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

MB Steak Opens at Hard Rock Hotel Chica Las Vegas Opens at The Venetian Celebrity Chef Lorena Garcia has brought her Latin American layers of flavors to The Venetian resort in the highly anticipated Chica. “I am bringing my version of classic Latin dishes that I learned as a child,” she said enthusiastically. Lorena has assembled an A list of management and staff headed up by renowned Chef Mike Minor.

The menu features mouthwatering selections including Asado Negro Arepas with braised short rib above house-made anise, piloncillo arepas, pickled onions and cilantro; Meyer Lemon Rotisserie Chicken with Peruvian purple potato salad, fresh hearts of palm and herb chimichurri; and Tuna Ceviche from tuna nikkei in an apple-infused leche de tigre. Scrumptious arepas, tamales and tortillas are made fresh throughout the day.

To get started, dive into Calamari Fuego marinated in buttermilk, crusted in arepa flour, charred and fire-roasted with a tomato dipping sauce.

Enjoy a Marinated Churrasco Steak with herb chimichurri shoestring fries and creamy huancaìna sauce. Try a handcrafted cocktail headed up by the Grilled Poblano Presidente featuring salted, grilled poblano peppers infused with Dolin Blanc vermouth mixed with Bacardi Silver, Pierre Ferrand Dry Curaçao and housemade pomegranate syrup. www.venetian.com/restaurants/ chica.html www.lvfnbpro.com

Las Vegas has a long history of fine steakhouses with generations of family ties and MB Steak newly opened at the Hard Rock Hotel and Casino, brings notable restaurateur brothers David Morton and Michael Morton together in creating an epicurean steakhouse that keeps the legacy alive. MB stands for “My Brothers” and pays homage to their father, legendary restaurateur Arnie Morton, Grandfather Morton C. Morton and great-grandfather, Hymie.

The Hard Rock Hotel and Casino is the ideal setting for integrating a comfortable hip vibe with a fusion of classic steakhouse ambience and modern sophistication. Sit at the leather bar and enjoy a classic cocktail or one of the many wines or premium spirits listed on the extensive menu.

Begin with Seared Sonoma Foie Gras with brioche French toast, strawberries and sherry reduction, and then transition to delectable Filet Mignon or a braised pepper-crusted Bone-In Short Rib. A Miyazaki Japanese A5 Wagyu is another unsurpassed way to enjoy your dining adventure as well. Elevate your selection with a choice of Béarnaise, Peppercorn, Bordelaise or MB Steak Sauce.

MB Steak combines a private valet entrance, two floors of classic steakhouse fare and an excellent beverage program into a luxurious dining experience. www.hardrockhotel.com/las-vegas-dine/mbsteak.php

July 2017 I The Las Vegas Food & Beverage Professional 11

Brett’s

By Jackie Brett

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

Email: jackiebrett@cox.net

ABOUT TOWN NEWS

photo by Tom Donoghue Photography

Golden Entertainment is buying American Casino Entertainment Properties… the Stratosphere, two-Arizona Charlie’s, and Aquarius in Laughlin.

Grand Sierra owners in Reno are buying the SLS Las Vegas, formerly the Sahara.

Tipsy Robot land-based robotic bar opened in the Miracle Mile Shops at Planet Hollywood showcasing two cocktail-making robots and human staff “Galactic Ambassadors.”

Fremont Street’s cowgirl neon sign Vegas Vickie was removed to make room for a new resort-casino by developer Derek Stevens, owner of the D Las Vegas.

The Golden Knights has a six-year exclusive sponsorship deal with the D, which includes fan fests, watch parties, appearances, official merchandise, etc.

Modernist Cuisine Gallery, the first gallery focusing solely on food photography by a single artist Nathan Myrhvold, opened at the Forum Shops at Caesars Palace.

Machine Gun Helicopters offers the only experience over the Nevada desert where civilians can shoot a fixed M249 (SAW) belt fed machine gun from a helicopter.

Green Valley Ranch Resort unveiled largescale changes including the new hotel lobby area, lobby bar and renovated suites.

The Golden Tiki in Chinatown added shrunken heads of Hellyeah’s Vinnie Paul and Planet Hollywood’s magic headliner Murray Sawchuck to its Cabinet of Curiosities.

The Venetian debuted a new art installation with 32 miles of suspended satin ribbon by Anne Patterson in The Waterfall Atrium.

The Neon Museum’s restored signs are displayed on a rotating basis for the first time on the Strip starting with the Red Barn in front of the Fashion Show.

Keno debuted at the Plaza downtown with games running every 5-8 minutes.

Topgolf male and female players from America and United Kingdom will compete in the 20city Topgolf Tour with a regional tournament in Las Vegas July 9 and $50,000 cash prize championship Oct. 14-15.

The Spas at Green Valley Ranch Resort and Red Rock Resort introduced an all-new spa and fitness monthly membership program.

New Museum Exhibits: The Mob Museum - Mob at the Movies; Las Vegas Natural History Museum - Rainforest Adventure thru Sept. 4; and Discovery Children’s Museum Zoom into Nano thru Sept. 4.

DINING SCOOPS

The Tropicana debuted an all-new Napa Valley-inspired steakhouse concept, Oakville Steakhouse.

Chicago restaurant group Hogsalt will become part of the Park MGM culinary experience and open Bavette’s with a 1920s speakeasy vibe in October.

Westgate opened Bar Sake inside The Village on “restaurant row” and with a robata-style food menu.

Bandito Latin Kitchen & Cantina opened in the Hughes Center with Latin America/ Mexico-inspired food and 30-foot tall glass windows.

Sparrow + Wolf, Chef Brian Howard’s newest offering, opened in Chinatown on Spring Mountain Road.

The Black Sheep neighborhood restaurant opened at 8680 W. Warm Springs Road with chef-partner Jamie Tran serving casual modern American-Vietnamese food.

New on the Strip is 24-hour Boulevard Food Court with eight-outlet dining destinations including the city’s second El Dorado Express.

Buffet of Buffets is a culinary tour offered at Caesars Entertainment’s Las Vegas resorts with one price giving access to up to five buffets in a 24-hour period.

Tacos & Tequila (T&T) at the Luxor is serving new signature items, Do’nitas with shredded carnitas on weekends.

Wolfgang Puck Bar & Grill at Downtown Summerlin started a three-part “Summer of Beer” Tuesday dinner series. Next dates are July 11 and Aug. 8.

The second Cousins Maine Lobster food truck of Shark Tank fame is new on the corner of Fremont and Las Vegas Boulevard.

12 The Las Vegas Food & Beverage Professional I July 2017

The Dillinger and Forge Social House owners in Boulder City opened a new barrestaurant The Tap in the former The Inner Circle space inside the Boulder Inn & Suites.

The Cooking Experience owners at 9500 S. Eastern Ave. replaced the school with a new concept Boteco favoring sharable bites and a custom-made Tasting Menu paired with wines the last Friday of every month.

ENTERTAINMENT SPOTLIGHT

Mary J. Blige’s North American Strength of a Woman Tour will visit the Pearl Concert Theater inside the Palms Friday, Sept. 1.

Canadian twin sisters Tegan and Sara will celebrate the 10th anniversary of their hit album “The Con” with The Con X: Tour at the Pearl Saturday, Oct. 21.

Marc Anthony will include a Full Circle tour stop at the Mandalay Bay Events Center Saturday, Sept. 16 at 10:30 p.m.

Linkin Park will bring One More Light World Tour with Machine Gun Kelly to the MGM Grand Garden Arena Saturday, Sept. 2.

The Dancing with the Stars: Live! – Hot Summer Nights tour visits Orleans Arena Sunday, Aug. 6.

The Weeknd with his Starboy: Legend of the Fall 2017 World Tour will appear at T-Mobile Arena Saturday, Oct. 14 with Gucci Mane and Nav. Roseanne Barr will headline the Grand Events Center at Green Valley Ranch Saturday, Sept. 9.

Cindy Williams of Laverne & Shirley fame is extended with her guest starring role in “Menopause The Musical” at Harrah’s through Sept. 2.

Andrew W.K. will bring The Party Never Dies tour to Brooklyn Bowl at The Linq Promenade Saturday, Sept. 30.

Singer-songwriter Richard Marx will headline a limited engagement with 15 performances of Satisfied: Only The Hits at the Flamingo Aug. 15-Sept. 2.

Jazz saxophonist Mindi Abair will appear at The Foundry inside SLS Las Vegas Saturday, Sept. 23 with The Boneshakers. www.lvfnbpro.com

COOK•EAT: Asia Rice, Soy, Chopsticks

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

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

Rice—Without rice, Asians cannot survive even for a single day. Many want to eat a bowl of rice even at a steak dinner. Mi amigo from Columbia often jokes of rice by saying, “Oh! Azzore! again!” He completes the joke by squeezing both temples up to form slant- eyes. Thus, rice is the major reason for Asians’ slant-eyes, he insists. He may be right, Asians eat rice a lot.

Rice is not all in one kind, like people in Asia. A variety of rice is grown and consumed in different ways at diverse locations or at distinct occasions. Long grain rice, medium grain rice, short grain rice, sticky rice, sweet rice, brown rice, Jasmine rice, other brand rice, and instant rice are our “rice” but all different. Rice varieties are still under development for particular geographies, climates or uses. Sake rice is specifically developed for particular styles of sake. No GMO for rice, though.

In a Chinese restaurant decades ago, rice used to be called steamed rice.

Today rice is often cooked in water, conveniently in a rice cooker, instead.

Varieties of rice and post-cooking processes make rice for particular functions and eating. Generally speaking, long grain rice is good for fried rice, medium-short grain rice for simple eating, short grain sweet rice (sticky) for making mochi by pounding, or brown rice for healthconscious people. In addition, rice noodles or vermicelli and rice paper are used for Mu Shu-style wraps in the Chinese or Vietnamese cuisine.

Rice is good for a filling effect in the stomach and bland, not putting out any flavor. No worry about changing to slant-eyes by eating rice.

Soy bean and its products are the most common plant protein food in Asia. It grows well without nitrogen fertilizer due to its ability to fix atmospheric nitrogen for its own nourishment. It is often planted on paths between rice paddies. Dried after harvest and made into tofu and its allied products, it is made into powder, fermented like soy sauce, Tempe or Natto. Soybean foods are usually salty, which is an excellent companion to eating bland rice. In our market tofu used to draw great attention to alternate meat-centered meals but we may be losing such an enthusiasm nowadays. We love meat but not so much tofu. Once in a while would be popular, though. Soy milk here in our market has also gained a good appetite but people have also likely lost eagerness to replace regular milk.

Soy cheese or other soy products may not keep impacting on our fickle interest in health, I think.

Rice and soybeans must be the major reason why many (not all) Asians are slim and long living. Chopsticks are needed to eat them. Therefore it can be said that chopsticks are a key to healthy eating. Chopsticks function for picking up chunks, even peas, cutting by two separated sticks, or piercing.

But not for all kinds of rice. Fried rice or long grain rice are not sticky to be picked up as lumps. In those long grain rice eating regions, people use www.lvfnbpro.com

spoons or some folks grab two pieces of chopsticks together for scooping grainy rice into mouth from a bowl, adhered to mouth.

Chopsticks are made from tree trunks or pruned branches, bamboo, disposable-reusable, lacquered, metal in Korea, decorative, or rubberbanded or laundry clip at the end for beginners. Its length varies, long for cooking chopsticks, or short for kids. A recent trend noted in Japan of changing disposable to reusable ones for conservation. Chopsticks use is nothing trendy any more today. For those who eat food using chopsticks, there is nothing to be embarrassed about eating slowly. Slow eating is good for digestion, eventually health. Rice, soybeans and chopsticks, are good for everybody and health.

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 July 2017 I The Las Vegas Food & Beverage Professional 13

Photo courtesty www.tienda.com

Classic Vessel.

Contemporary Applications.

If you don’t happen to own your own porrón, you can find one online for less than $25 at www.tienda.com. We purchased several for a recent pool party, and had a blast perfecting our technique. If you’d like to witness our skills firsthand, visit our website, twinkletoast.com, and click on “The Basics” for our 60 second video. Salud!

photos courtesy Erin Cooper & Christine Vanover

Master Sommelier Will Costello recently introduced us to something called a porrón, which looks like a cross between a decanter and a watering can. Porróns have been around for over a hundred years, and are usually made of glass. They contain two openings, one to pour liquid into and another to drink out of.

A porrón is a communal wine vessel native to Spain, and was originally created to eliminate the need for cups. Costello noted that not only are they environmentally friendly, they can also create a fun group activity. Because there is always the potential for spillage and splatter, he recommends using them outdoors, most notably poolside.

The most important rule when using a porrón is not to put your lips directly on the spout, which should make all of our germaphobic friends out there very happy. To use a porrón like a pro, start with the spout close to your mouth and begin pouring. Then pull the porrón away from your face without breaking the stream of wine.

The greatest achievement in “porróning” comes with a full extension of the arm.

Essentially anything can be “porróned.” Red wine, white wine, sparkling wine, beer, fruit punch, you name it! Costello’s favorite beverage to enjoy out of a porrón is a combination of Corona and San Pellegrino Limonata, and he encourages everyone to be creative in finding their own beverage of choice. Another tasty option for summer could be red of white sangria.

We recommend the following recipe: (1) 750 ml bottle of Marqués de Riscal Rioja Reserva (Cabernet Sauvignon, Merlot, Zinfandel or Shiraz are alternative options) (1) Lemon cut into wedges (1) Orange cut into wedges (2) Tbsp sugar (1) Shot brandy (2) Cups ginger ale or club soda Pour the wine in a pitcher, squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges, leaving out the seeds if possible, and add sugar and brandy.

Chill overnight. Add ginger ale or club soda just before serving. If you’d like to serve right away, use chilled red wine and serve over lots of ice.

photo courtesy By Erin Cooper & Christine Vanover

Twinkle Toast

By Erin Cooper & Christine Vanover

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

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

14 The Las Vegas Food & Beverage Professional I July 2017

www.lvfnbpro.com

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

Prepare to Be Wowed!

Robert Irvine’s Public House Opening on July 27

By Bob Barnes Photos by Eric Kabik

The biggest restaurant debut of July, if not the whole summer, and possibly the whole year, is taking place this month. On July 27 celebrity chef Robert Irvine will open the 275-seat Robert Irvine’s Public House at the Tropicana Las Vegas on the northern side of the casino floor, and will be the new anchor of the resort’s culinary lineup.

But, unlike some other Vegas celebrity chefs who shall remain nameless, he promises not to be an absentee owner and plans to spend a good deal of time in Las Vegas overseeing his new restaurant.

The Food Network TV star and host of the syndicated talk show, The Robert Irvine Show, drew attention to his new restaurant a year ago, when he rappelled 22 stories down the side of the Tropicana Hotel to announce his restaurant plans, so he will likely do something equally spectacular to herald the opening of Public House.

Irvine became a US citizen in 2015, but was born and raised in England, and after joining the Royal Navy at the age of 15 spent 10 years touring Europe aboard various naval ships including Her Majesty’s Royal Yacht Britannia. His affinity with the military is evidenced by his passion for charitable work and supporting those who serve in our armed forces.

We sat down with Chef Irvine to discuss his new restaurant’s menu, his life’s accomplishments,

commitment to honoring members of our armed forces and why he chose to bring his talents to the Tropicana Las Vegas.

You have more than 27 years in the culinary profession, and have cooked in Europe, the Far East, the Caribbean and in the US. What appeals to you about opening a restaurant in Las Vegas?

Opening a restaurant in Vegas, specifically the Tropicana, is very special because everybody who is anybody is in Vegas. This is the pure city. Forget New York, Philadelphia, Chicago, this is it, and (singing) if you can make it here, you’ll make it anywhere. It’s a challenge. You have to somehow make it different and I truly believe this restaurant—not only the look, but the service and the food—will be completely different from everything on the Strip or Vegas.

How did your partnership with the Tropicana come about?

It was a phone call, literally. I had wanted to get into Vegas for a long time, but had held off to find the right partner. Penn Gaming came and I knew some of the guys from my time in Atlantic City at Trump Taj Mahal, and the relationships I had with senior management were so good that I would never give up the opportunity because I liked the people I had worked with.

16 The Las Vegas Food & Beverage Professional I July 2017

How did you arrive at the name Public House?

People are the mainstay of my work, whether it’s on television, whether it’s with our military.

I take care of people, and public house means family. It’s about the congregation of people.

What kind of cuisine will you be serving and what can we expect to encounter on the menu?

It’s a mixture of my travels, with some classic dishes presented in a very different way.

You’ve authored three cookbooks: Mission: Cook!, Impossible to Easy and the healthyliving book Fit Fuel: A Chef’s Guide to Eating Well and Living Your Best Life. How will your commitment to healthy living translate to the menu items served in your new restaurant?

There will be healthy items and healthy alternatives but there’s a balance in life and it’s called indulgence and small portions. And you’ll see that when I show you later on.

In July 2016 you rappelled 22 stories down the side of the Tropicana Hotel to announce your restaurant plans. Do you have anything as spectacular planned for the opening of Public House?

Let me tell you something, you have to watch.

There’s something coming, definitely. Will it be www.lvfnbpro.com

as adventurous as that? Who knows, but it will be pretty cool.

You host the Food Network series Restaurant: Impossible, where you save struggling restaurants across America by assessing and overhauling their weakest spots. What are some lessons you have learned from your time on the show and what would you recommend to restaurant owners?

Listen. Listen to people, listen to your staff.

Don’t be egotistical, thinking your food is amazing when maybe it’s not. If it’s great food, people will tell you—and they’ll tell others.

You have a long connection to the military, having served in the UK’s Royal Navy for a 10-year tour of duty and later worked in the US Navy Mess facility in the West Wing of the White House. Was it your military service that motivated you to establish the nonprofit organization, The Robert Irvine Foundation, which offers support to military personnel and their families?

I came back the day before yesterday from a 22-mile march in Scotland with a coalition of a thousand Wounded Warriors. The week before that I was cooking for a thousand Gold Star families, so the military is a huge part of my work. Obviously, we have a restaurant inside the Pentagon itself, the only one of its kind. To me, giving back to our military plays a big part in my life and in my family’s life. The Foundation’s work is about buying things and paying it forward, and it was set up because I wanted to do more. A huge part of the money raised from my books and products goes into the Foundation.

You’ve received numerous awards over the years, including the Culinary Excellence Award by the Culinary Institute of America and the US Department of the Army Outstanding Civilian Service Award. Is there an award that stands out that you are most proud and honored to have received?

In 2015 I received the Congressional Medal of Honor Society’s Bob Hope Award for Excellence in Entertainment. Bob Hope was an English guy, most people don’t realize that.

I’m an English guy, and for an English guy to receive this award, it’s very huge. We try to emphasize his work through my work with the USO. How will you split your time after opening your restaurant on July 27?

In the last 18 months I’ve been in Vegas more than other chefs who have their names on buildings, and that won’t change. I’m not going to be an absentee chef.

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

I don’t have that time; I don’t work. To me, what I do is not a job. I have the best passion and the best exciting moments every day. When I wake up I’m blessed, because I get to be a conduit in someone else’s life, to make their life better.

Would you like to add anything?

Yes, to all the men and women who wear the cloth of our nation who stand on watch every day for us, thank you. Don’t ever forget that we love you and we’ll see you around the world somewhere. www.lvfnbpro.com

Preview Dinner On June 15 Chef Robert Irvine presented a preview dinner to media and other invited guests, including 50 men and women from the USO. Surprisingly, with well over 100 being served, service went smoothly and the dishes brought out were superb, of which Chef Irvine remarked, “This is Dinner Impossible times 20!”

The menu turned out to be a beer pairing, suggesting beer fans will have something to look forward to, and Irvine’s quote printed at the top of the menu suggested the same: “There is no greater happiness than a full pint and a full plate.” We experienced both as we were treated to Buratta & Heirloom Tomato with Firestone Walker Pivo Pils; Chicken Wings with moonshine glaze matched with Dogfish Head 90 Minute IPA; the well-named Fork & Knife Burger piled high with Vermont sharp cheddar fondue, mushrooms, onions and smoked bacon paired with Chimay White; Buttermilk Fried Chicken with braised kale and chard and Hachi Ramen with shrimp, lotus root and young bamboo served alongside Brooklyn Brewery Brown Ale; and Tomahawk Ribeye paired with Celebrator Bock. The finale was dessert miniatures of Xo Café Cherry Shake, Banoffee Pie and Espresso Chocolate Budino.

Summer Cookout Raises $40,000 for Three Square Food Bank The next day, on June 16, Tropicana Las Vegas and Robert Irvine celebrated the kick-off of the 11th annual Las Vegas Restaurant Week with its ‘Summer Cookout featuring Robert Irvine & Friends’ presented by Southern Glazer’s Wine & Spirits. The summer camp-inspired affair for adults raised $40,000 for Three Square Food Bank—allowing Three Square to provide more than 120,000 meals to food insecure residents of Southern Nevada. Locals and tourists, along with over 250 military guests, spent the evening poolside with Chef Robert Irvine at Tropicana’s Sky Beach Club as guests were treated to summertime favorite dishes, prepared by restaurants both on and off the Las Vegas Strip that included Bacio, El Dorado Cantina, Jayde Fuzion, Papaya King, Portion Control, Oakville Steakhouse, Shake Shack, The Sweet Spot Bake Shop and the highly-anticipated Robert Irvine’s Public House.

In addition to the delectable bites, guests were able to imbibe with beer, wine and cocktails galore, including Chef Irvine’s favorite spirit, Patrón Tequila.

“It was an honor to host the first-ever Summer Cookout event benefitting Three Square Food Bank,” said Chef Irvine. “To me, there is no greater happiness than a full plate, and by raising funds for such an incredible organization, we are able to give back to the Southern Nevada families in need. I am excited to soon be a part of the Las Vegas community, and continue to share my passion for food.”

July 2017 I The Las Vegas Food & Beverage Professional 17

Made from

By John Rockwell

SCRATCH

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

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

Call It the Blues

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

I have yet to make an aged blue, but I have made several variations of a petite blue that is made in the same style as a Brie, and usually ends up with a similar texture.

The piercing usually causes a little bit of water loss, so the end result is that the paste has been a little drier (and crumblier) than a Camembert, and more blue-cheese like. The first time I made it, I had trouble regulating temperature, and the holes I poked in the cheese did not really fill in with blue mold. The first batch also had a really healthy bloom of blue mold on the outside of the cheese which I just left there. In subsequent batches, I figured out that an early piercing was better—just as the blue mold began to bloom on the outside of the rounds—and that a cooler temperature for affinage was essential (around 52 degrees instead of the usual 55).

Another trick I learned from my online cheesemaking friends was that, beautiful as I believed the blue mold to be, it is traditional to scrape it, leaving the surface a little more aesthetically pleasing for those eating it.

On a recent trip up the coast of California and Oregon, I decided to put a blue cheese board together for my family who lives on the coast of Oregon. I found three blue cheeses made by Rogue Creamery in Grants Pass and Central Point, Oregon: their Caveman Blue, Oregonzola and Smokey Blue. Just to round out the tasting, I found a grocery store house brand blue cheese (Lucerne—Vons/Safeway). Of the cheeses on this board, the Caveman Blue disappeared first.

In contrast to Rogue’s other blues, which were pretty sharp and strong, Caveman Blue was a creamy, nutty, and pleasant experience. Rogue’s Smokey Blue, coldsmoked over hazelnut shells, is exactly what you might expect—smokey flavors sublimely married to the flavor of the cheese. I find that smoked cheeses often have a bitterness (most likely due to liquid smoke) or overpowering flavor, but Rogue’s blue is an exception.

The house brand blue was especially interesting as a contrast to the other blues on the board—it lacked blue veins, was watery and salty, though it did have a sourness reminiscent of a traditional blue. When it came down to it, it did not stand up to the quality of the other cheeses.

Wanting to push my luck even more, I put together another cheese board, this time at a local church gathering. Among other cheeses, I presented Twin Sisters Creamery’s Whatcom blue and Long Clawson Creamery’s Stilton. Except for the rind on the Stilton, on the board, these blues looked similar, but the Whatcom was sharp and sour, while the Stilton was nutty and so mild, it almost didn’t seem like a blue cheese in comparison. But one thing happened that surprised me: on a cheese board that also contained flavored Jack cheeses (a popular item at one Southern Oregon creamery), both blue cheeses on this board were the first to disappear. This is another sign to me that people’s palettes are changing, and are ready to try something with more flavor, and a sign that our domestic cheese can stand up to the best standards of international cheeses.

photos by John Rockwell

PART II

My first attempt at blue cheese left me without much blue mold inside the cheese.

Monitoring temperature is very important in home cheesemaking.

My next attempt at blue cheese gave me the veining I was looking for. The blue veins reached the center of the cheese and the lower temperature kept the holes open long enough to fill them up. Not to brag, but you can see how perfect the rind is on this cheese—very thin, and just enough to keep the cheese ripening without exposing it to the air. The rind should not be so thick it impedes with the enjoyment of the cheese. As time goes by, the cheese will soften and ripen around the edges.

My first attempt at blue cheese left me without much blue mold inside the cheese. Monitoring temperature is very important in home cheesemaking.

18 The Las Vegas Food & Beverage Professional I July 2017

Once the blue mold has reached this stage, your blue cheese is definitely ripe enough to eat. There is something beautiful about mold when it gets to this stage.

www.lvfnbpro.com

Product Review

By Bob Barnes

Grill Daddy

Now with summer in full swing, chances are your BBQ is getting a workout, which also brings the chore of cleaning the grill. The Grill Daddy Brush Company, the leading grill brush and accessory company in the industry, sent me their Safety-Clean brush to try out. This bristle-lock brush not only keeps bristles in place, but has a patented water compartment that as the brush makes contact with a hot grill releases a measured amount of water, which turns to steam, and a long ergonomic handle provides leverage while keeping you from getting your hand too close to the heat. When I tried it, the steam action immediately made the cleaning effortless and surprisingly, when I was done the brush did not need any cleaning. And, since it uses nothing other than water and is made with National Safety Foundation approved materials, it is completely non-toxic and green.

The SMRP is $15.99 and it is sold at major retailers such as Williams Sonoma, Target and Walmart or online at buygrilldaddy.com.

Cusa Premium Instant Tea

According to a 2017 report by International Market Analysis Research and Consulting, “Tea currently represents the world’s second most popular beverage after water,” and the global tea market continues to grow. In addition, not only are more people looking to tea as a healthful addition to their diet, but organic products are desired by many consumers as well.

Cusa Premium Instant Tea offers both, and is the world’s first premium organic instant tea. When I received my samples I expected them to be difficult to dissolve, which had been my experience with other instant tea products, but was happily surprised to see how easily it transformed the water, but also appreciated that it is a very nice tasting tea. So good, in fact, that if I didn’t know it was an instant tea product, I would have believed it was traditionally brewed. This innovative, easy to make instant tea contains only high-quality, premium, USDA Organic certified teas and fruits, primarily from India and China, with no additives, fillers or sugar. Cusa Tea is available in 5 tea varietals: Organic English Breakfast, Organic Oolong Tea, Mango Green Tea, Organic Green Tea and Lemon Black Tea. Cusa Tea sells for $9.99 for a 10 packet box and can be purchased online at cusatea.com/collections/premium-instant-tea.

Prairie Organic Gin

Organic on a label should mean not having to worry about chemicals in what you drink. In the case of Prairie Spirits, the grain is grown without pesticides on three family farms in Minnesota and it is USDA Organic Certified. Gin is known for its juniper notes, and while you won’t miss them in this product, they’re lighter than you’d expect from a gin, making this smooth to drink straight, as I preferred to do in my sampling. There are also hints of coriander and exotic spices adding to a refreshing mouthfeel and herbal finish. This gin was a 2013 Gold Winner at the San Francisco World Sprits Competition.

Prairie Organic Gin retails for around $20 per 1 Liter bottle.

Two Summertime Reds

Conventional wisdom holds that red wine is too heavy to drink during the summer as full-bodied, tannic reds can be hard to enjoy when the weather turns hot. Pinot Noir is a grape with a very thin skin, and is thus less tannic than Cabernet Saugivnon, Syrah and Merlot and wines made from this variety tend to be light-bodied and delicate. The Baron Herzog Pinot Noir 2015 out of Oxnard, California should be a good fit for summer, as it features an initial taste that is light and fruity followed by notes of ripe black cherry and strawberry jam.

Baron Herzog 2015 Pinot Noir retails for around $13 per 750 ml bottle.

Another summertime red is the Capçanes Peraj Petita Rosat 2013, produced at the highly regarded Celler de Capçanes in Montsant, Spain. Considered a Garnacha (or Grenache), it’s a blend of 60% Garnacha, 15% Tempranillo, 15% Merlot and 10% Syrah, and brings loads of red fruits in taste with a medium finish with soft tannins.

Capçanes Peraj Petita Rosat 2013 retails for around $19 per 750 ml bottle.

www.lvfnbpro.com

July 2017 I The Las Vegas Food & Beverage Professional 19

By Shelley Stepanek

Best of the Best

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

New Offerings to Dine photos by Shelley Stepanek

MB STEAK, the new David Morton and Michael Morton restaurant, has opened inside the Hard Rock Hotel on Paradise. Located in the new tower, this two-story restaurant is laid out beautifully and gives a view clear down Paradise. With a caviar table in the private bar, fermented elixirs in the lounge, and a fantastic ice sculpture for their grand opening, guests wined and dined for three hours. The giant tomahawk steaks, lamb chops, and steak burgers were all perfectly marinated. The restaurant will become well known for its cream corned side dish. The downstairs has a bar, private lounge and plenty of dining. The 2nd floor is open and airy, with lots of cocktail tables, a large bar and can easily hold 200. Their main menu consists of steaks, seafood and shellfish. The MB in the name stands for My Brothers. Opens at 5 p.m., 702-483-4888

BLUE RIBBON LAS VEGAS opened June 8 with a huge media party serving up some of their most famous dishes. Twenty-five years ago, two brothers, Eric and Bruce Bromberg, opened a small restaurant in New York, which now has become a city staple. They are known for signature items such as beef marrow and fried chicken, in their part saloon, part oyster bar, part culinary tour.

There are cheese fondues, Pan Roasted Skate with Crispy Potatoes, Pan Roasted Dover Sole with Artichokes and Capers, and a famous shellfish and caviar experience over ice with oysters, lobster, crab, clams, shrimp and lobster.

Chandeliers are everywhere, with tinted cement and antique wall tiles behind. There is a beautiful mahogany bar and plenty of table tops, along with a private dining space and a private entrance. Located on the 3rd floor of The Cosmopolitan, Blue Ribbon Sushi Bar & Grill was the former occupant since 2010.

The Bromberg brothers started at Le Cordon Bleu in Paris when they were in their early 20s. They now have more than a dozen restaurants and bars in New York City alone and have been recognized in “Top 10” and “Best Of” awards from Wine Spectator and The New York Press, along with many others. 702-698-7000 from 5 p.m. till 1 a.m.

photo courtesy Laughlin Chamber of Commerce

Chef’s Food Fest at the Aquarius in Laughlin The 30th annual Chef’s Food Fest held on June 8 and sponsored by the Laughlin Chamber of Commerce announced that 590 persons attended this year. Again, I looked forward to this event and it certainly was worth the drive from Las Vegas. Held once again in the Aquarius Pavilion, all the local casinos, along with the Stratosphere from Las Vegas, created signature dishes and competed for the best in each category. The awards went to the Colorado Belle/Edgewater in both the Best Drink and Best Food categories; the Aquarius Casino won both the Best Booth and Best Dessert; and Harrah’s Laughlin won Best Use of the Secret Ingredient, with a prickly pear cheesecake with Oreo cookie crust and Grand Marnier truffle. Twenty thousand dollars was raised and it all went to the River Fund, Inc., a local nonprofit organization that helps with local causes.

“The Chefs Food Fest is a wonderful event for several reasons,” stated Sean Hammond who is the Aquarius General Manager. “Guests get a chance to experience the creativity of our chefs, while the whole event raises funds for a charity.

Of course the Aquarius has the advantage when it comes to moving ice sculptures, which were center stage this year.”

You never know what each chef will create and how many ways they can display their beautiful art. Each hotel brings in their chefs, ice carvers and cake decorators, to put together their “wish” list of what they will serve months ahead of time. The Stratosphere came loaded with a ton of ice to keep the seafood (including lobster, crab legs and oysters) cold for the 90-minute journey.

All come up with entirely new creations and cocktails, and give them names to fit the occasion. They all have a big challenge of putting one ingredient into the menu, this year being prickly pear. Choosing among the cold margaritas, sake, champagnes, non-alcoholic drinks, and beer with take home glasses labeled from the various hotels is a huge task.

There was even a roaming “table” of drinks with a lovely model inside handing out glasses of champagne.

With tickets at $75 for the event, be sure to visit laughlinchamber.org early next year to make your reservations.

20 The Las Vegas Food & Beverage Professional I July 2017

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UNLV

By Kimberly Verdin

Epicurean Society

In my opinion, Vegas summer can’t be compared to any other city with dry heat.

The moment one steps out the door, they are welcomed outside with a blast of heat.

Fortunately, that doesn’t stop Epicurean members from taking advantage of this time to improve their skills and gain experience that may be helpful in developing their careers. For this month’s issue, our main subject will be Matthew Cairo, who is doing his internship at the Aspen Meadows Resort.

The internship is about two months, starting from June 5th and ending on August 8th.

It is a culinary internship focusing on meeting and event services. For those who don’t know Matthew Cairo, previous writer for the Epicurean Society column, he is a Hospitality major with a concentration in Food & Beverage. A true foodie I might add, so it made sense for him to look for a culinary internship. Fortunately, UNLV makes it easy for students looking for jobs or internships conveniently on campus by holding several career fairs. Just like many UNLV students looking to find a job or internship, Matthew made sure to attend a career fair. “Originally they [Aspen Institute] were recruiting for front of house interns on campus at our career fair.

But I asked about culinary and they pointed me in the direction of that.” Now, there are several companies that come to those career fairs, especially from the hospitality industry.

So, why did he choose to do his internship at the Aspen Meadows Resorts? “I chose this internship with encouragement from past internship goers,” said Matthew. “The location was also a deciding factor. Aspen is beautiful.”

The Aspen Meadows Resort is home to the Aspen Institute. The Aspen Institute was founded by Walter Paepcke (1896-1960), www.lvfnbpro.com

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

a Chicago businessman, who first came to Aspen, Colorado in 1945. It is the foundation to more than 60 years of providing civil discourse that cuts through partisan debate on some of the world’s most pressing issues in attempts to find a common ground in an often-polarizing environment. Its mission is twofold: to foster values-based leadership, encouraging people to reflect on the ideals and ideas that define a good society, and to offer a neutral and balanced venue for discussing and acting on critical issues. By providing an impartial forum and through facilitating open dialogue, participants can learn from each other, explore ideas, and develop innovative solutions for organizations, communities and the world.

Moving on the resort itself, the Aspen Meadows Resort is actually managed by Wyndham. Known for its unique history, large guest suites and meeting spaces, various amenities, and delectable cuisine, it’s no wonder the Aspen Meadows Resort won the 2015 TripAdvisor Certificate of Excellence.

The resort lies on 40 acres of land surrounded by the Rocky Mountains of Colorado. It’s the perfect place for those looking to escape from the busy streets of the city. The hotel offers many amenities and activities that correspond to the environment so that guests may explore more of what nature offers. Since its summer now, summer activities offered include hiking, horseback riding, kayaking, fishing and so much more. And to make sure that they aren’t causing harmful damage to the environment surrounding the resort, Aspen Institute makes sure to carry out sustainable practices while also sharing their passions with others. They even made it their goal to do so.

Fortunately, the selection process wasn’t very competitive for culinary interns from UNLV

as Matthew was the only one to apply for it according to his knowledge. Not much time has passed since the start of the internship, but Matthew seems to have gained a lot in that short amount of time. “I’m already improving my knife work, plating skills, recipe repertoire and kitchen awareness,” he mentioned. As I said before, nature is used to the advantage of the Aspen Institute. One thing Matthew and everyone at the resort will be looking forward to will be the Ideas Festival, an event by the Aspen Institute that kicks off their busy season. This festival will be held the last two weeks of June.

Perhaps by this point, you may be wondering if you should do an internship at the Aspen Meadows Resort yourself. Matthew makes some helpful points: “If you love the kitchen, don’t mind beautiful scenery, a wonderful kitchen, long hours and a great learning environment, this internship is for you.”

If you happen to say yes to all the points Matthew makes about the internship, you should start on your research to come there.

If an internship is not what you had in mind, perhaps consider planning a visit there. I think it’s fair to say Vegas locals need the occasional time away from the desert and the heat.

We’re already halfway through the season and soon Epicurean members will be busy juggling different priorities this upcoming fall semester. For now, members put forth their best on their plans for this summer without the added responsibilities. Such opportunities are generally not so easy to come by, hence why it’s so important to take advantage of them. There are more members who are also busy this summer like Matthew and you’ll find out who they are next issue.

July 2017 I The Las Vegas Food & Beverage Professional 21

By Linda Westcott-Bernstein

Human Resources Insights

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

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

Harassment in the Workplace In cases of sexual and other forms of harassment, there are certain factors that must be present in order for workplace harassment to be present. First, the conduct must be unwelcome and offensive to the employee. Second, the employee must voice his or her objection to the behavior, allowing the offensive individual or persons to correct their inappropriate workplace behaviors. Last, the conduct must be of a nature that has an impact on the ability of the employee to perform his or her job duties.

Workplace harassment is any type of unwelcome behavior toward another employee that leads to discomfort or difficulty in performing assigned tasks. Hostile work environment causes the employee to feel that he or she is being subjected to behaviors that are intentionally inappropriate and/or targeted at them because of their sex, orientation, or other protected class. Harassment may be based on such factors as race, gender, culture, age, sexual orientation, or religious preference.

Here are some examples of both types of workplace harassment: Quid Pro Quo harassment (a mandatory exchange) or Hostile Work Environment • getting or keeping a job if you agree to sexual relations

In recent years, more employers have put in place specific policies for employees to report and companies to evaluate situations involving workplace harassment. The goal of the reporting is to identify unacceptable behaviors or scenarios, and correct these matters so that everyone will feel more comfortable in the workplace.

However, some internal practices within the organization can lead to both the ignoring of legitimate complaints as well as make it easy for people to be unjustly accused of harassing another employee. Some progressive employers make use of annual, focused training on this topic to assist supervisors with identifying and then dealing with workplace harassment. The training often involves ensuring that everyone will understand more about different cultures and other characteristics that are relevant to their workforce. By eliminating myths and misconceptions about issues such as age, gender, orientation, and race, the goal is that team members will become more educated and thus respectful of others, and ultimately less likely to engage in conduct that will be offensive to a coworker.

• offensive jokes, comments, slurs • required sex to obtain a promotion, desired shift or vacation request • lude pictures, calendars, drawings • taunting, teasing, hazing, etc.

HR Question of the month:

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

22 The Las Vegas Food & Beverage Professional I July 2017

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The Bottom Line Increasing Customer Communication Can Mean the Difference Between Life and Death

Food costs increase. Rent increases. Labor increases. It’s safe to assume that, over time, your cost of doing business will inevitably go up. When this happens, you have two choices: increase sales, or cut costs elsewhere to offset the rising area. Neither option will bode well with your customer base, but both fare better than the third choice, which is continue as usual until your operation crashes and burns.

Whichever route you decide to take, however, it is imperative to communicate the change with your loyalists. Being proactive in times of potential customer setbacks will not only save otherwise lost relationships, but also have potential to actually strengthen your bond with your strongest advocates.

Here are some example scenarios where restaurants can stand out during tough times: Communicating Price Increases Restaurant X is a well-known sandwich shop that has attracted a cult-like local following for the past three decades. Sadly, their landlord doesn’t share the same sentimental attachment and demands a significant rent increase. Restaurant X does the math and realizes that based on current sales, it can’t afford these new costs. They have to raise sandwich prices by $1 each, roughly a 15% bump.

Restaurant X decides to be up-front with its customers, many of whom have come through its doors for years on end. They post a sign on their menu above the counter that reads something like this: “You’ve probably noticed that our sandwich prices have gone up. We wish we didn’t have to do this either, but our rent went up, and this is the only way for us to stay in business and continue our dream of serving you every day. Thank you and let us know if we can answer any questions.”

Simple and to the point, without causing any unnecessary drama with the landlord. Will this approach prevent alienation from every customer?

Likely not, but it’ll certainly minimize the bleeding. By hearing the news straight from the horse’s mouth, Restaurant X has halted any false accusations from spreading around its price increases.

Alternatively, and to supplement the first approach, if Restaurant X doesn’t want to alert every customer [i.e. first-timers] that they used to have lower prices, then it’s best to reach their loyalists through other channels. Email lists and social media pages are prime for these types of announcements. www.lvfnbpro.com

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

writer and consultant, Ben works with Fortune 500

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

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

Communicating Menu Changes Personal opinion, but always opt for price increases before cost cutting, barring true inefficiencies or redundancies in your operations. Your brand is built around an enjoyable, reliable product and experience, and detracting from taste, portion size or ambiance are all one-way tickets to destroying your brand. This said, sometimes a menu change is necessary for reasons out of your control.

Restaurant Z sells a very popular almond-crusted salmon. Drought conditions, however, have made almonds a very unpopular ingredient, especially with the owners of Restaurant Z, who are strong environmental advocates. They decide to change the dish to herb-crusted salmon, knowing that this will create some noticeable backlash.

In their daily pre-service staff meeting, the owners discuss the change with managers and servers, and train the servers on an opening dialogue and anticipated FAQ’s that loyalists will likely have regarding the change. The servers are now fully equipped with the ability to be forthcoming about a change in a popular menu item and how it aligns with the environment and what the restaurant stands for in the end.

Just like with the previous example, this approach won’t please everyone, but will surely help your customers get on the same page and empathize with the decision. Much better to tell your loyalists the story in the way you want it to be told rather than have them make up a defamatory story in their minds.

These approaches are largely interchangeable, but fall under the same central themes: • Be proactive: Tell your customers about the ‘why’ behind any changes before they have to ask questions • Be straightforward: As long as your reasons are genuine, your customers will understand that you have to make changes to stay in business. Simply telling the truth up front alleviates a lot of anxiety.

• Be open: Welcome questions, concerns and complaints. If your customers feel like they can’t talk to you, they will take out their frustrations on their colleagues, potentially eating away at more of your business.

Communicating less-than-ideal matters isn’t the most comfortable thing, but in the same way that the success of a romantic relationship depends on communication, so does that of your business.

July 2017 I The Las Vegas Food & Beverage Professional 23

By Bob Barnes

What’s Cooking

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

He welcomes your inquiries.

Email: bob@lvfnb.com

Husband-and-wife duo Elizabeth Blau and Kim Canteenwalla’s Andiron Steak & Sea continues to be one of the bright spots in Downtown Summerlin. Strong evidence of this was brought home during a media lunch previewing new menu items by Executive Chef Robert Camacho and Pastry Chef Samara Sulin. Our tasting included kale salad with toasted pine nuts and lemon parmesan dressing; burrata + heirloom tomatoes with sherry vinaigrette; hamachi crudo with ruby grapefruit and yuzu vinaigrette; serrano ham-crusted salmon with crushed English peas, fava beans and chanterelle mushrooms; pan-seared halibut with tomato tapenade; caramelized scallop with couscous; banana cream tres leches cake; toasted almond lemon cake; and crème brule doughnuts. Actually, the doughnuts were not a new menu item, but were an add-on by Blau Associates Director of Marketing Adam Bourcier, (a self-proclaimed doughnut guy, though you’d never know it to look at his trim waistline) for our tasting occurred on June 2, National Doughnut Day. Andiron at Downtown Summerlin 1720 Festival Plaza Drive Las Vegas, NV 89135 702-685-8002 andironsteak.com

photos courtesy of Andiron

Andiron Steak & Sea Unveils Summer Menu

Executive Chef Robert Camacho

Pastry Chef Samara Sulin

Bistro 57 at Aliante Offering Fine Dining at Casual Prices

24 The Las Vegas Food & Beverage Professional I July 2017

Room Chef Nathan Cortez

Server Regina Behmer

photos by Lloyd Cutler

Named in honor of the 57th Wing of the US Air Force stationed at Nellis Air Force base, this classy bistro offers something for everyone and its location just off of the casino provides a subdued respite with fine dining quality at casual prices.

During my recent visit I enjoyed the calamari, which as Goldilocks would say, “was just right”—not too greasy and not too dry; thick cut eggplant parm that came with fettucine alfredo; seafood risotto with shrimp, clams, scallops and mussels; lasagna layered with meat sauce and Italian cheeses; angel hair Pomodoro; house-made tiramisu; and gelato, which is available in nine flavors. While it may sound like this is an Italian restaurant, there are plenty of non-Italian options, including fish and chips, Moroccan humus, Greek salad, escargot, Prime burger and rib-eye. Like all of Aliante’s restaurants, fresh produce is sourced from Cowboy Trail Farm, located and grown a few miles away, and herbs grown onsite are picked by each restaurant’s chefs for use in their recipes.

Room Chef Nelson Cortez was raised in NYC and moved with his family to SoCal when he was in high school and attended the L.A. Trade Tech. He came often to culinary competitions in Las Vegas and eventually relocated here. He has 20 years of experience in the culinary field with positions at Green Valley Ranch and Red Rock Resort and after opening the Aliante, worked at several other restaurants and is now happy to be back at Bistro 57, which he opened in 2012.

Serving in the front-of-the-house is the delightful and pleasant Regina Behmer, who has been at Bistro 57 for a year and a half. Regina says, “I enjoy coming to work because of the connection the team has with each other. It’s a great staff.”

I was struck by the generous portion sizes and the rock bottom prices, which should explain why 90% of the guests are locals and many are repeat customers, some of whom come more than once a week. Most appetizers are around $7-$11, the build-your-own pasta is $13, pizzas $10-$16 and entrees are mainly between $10 and $16. aliantegaming.com/restaurants/bistro-57

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Echo and Rig Butcher and Steakhouse Still Going Strong

Butcher Mario Shelton

photos by Dick Pacic

Echo and Rig opened in Tivoli Village four years ago and is still doing something no other restaurant in Las Vegas is doing, offering a full-fledged butcher shop and restaurant combination. The butcher shop with glass meat locker on full display shares the first level space with the restaurant’s bar and sandwich counter. Just as with friendly neighborhood butcher shops in the days of a bygone era, members of the community can interact with a team of classicallytrained butchers who guide you to the right choices or answer any questions you may have. Chef/Owner Sam Marvin informs that no part of the butchered animal goes to waste and what they can’t use is sent out to places such as Sigfried & Roy’s Secret Garden (at The Mirage).

At a recent media tasting it was demonstrated to us what a wide array of dishes the restaurant serves in addition to its Prime steaks.

We enjoyed butternut squash with creamy stracciatella mozzarella; deep fried cauliflower with Fresno chili; portabella fries with basil aioli (which seemed to be everyone’s favorite); lamb cigar with feta and pine nuts; charred Spanish octopus cooked in wine; fried spinach salad with orange vinaigrette; kale salad with baby yellow beets and goat cheese; tomato, cucumber and watermelon salad; Brussels sprouts with pistachio and fresh lemon; white cheddar roasted garlic potato mash; whole Texas red fish; and for dessert, apple tatin. Meat lovers were happily supplied a wagyu tomahawk chop, Snake River Farms American Kobe bavette and grass fed filet mignon with jalapeño salsa that Chef Marvin said was raised in Tasmanian just 20 yards from the ocean.

A big thank you goes to Chef Marvin for a delightful tasting and an informative tour of his butcher shop. echoandrig.com

Buddy V’s at The Venetian/Palazzo allows you to enjoy brunch like a ‘boss’ during the Buddy’s Family Brunch on Saturdays and Sundays, from 10:30 a.m.–2:30 p.m. Located throughout the restaurant are five stations containing more than 40 options.

Chef Bryan Forgione, who has been the executive chef since the restaurant opened nearly four years ago, brings out highlights of the menu, such as a carving station with maple-glazed ham, slab bacon, spicy Italian sausage and chicken apple sausage; chicken parmesan; margherita pizza; an antipasto table loaded with peel and eat shrimp, tomato basil soup, a selection of cheese and salumi; orecchiette & Italian sausage; Grandma’s meatballs, panettone french toast; roast vegetable frittata; egg scrambles and warm crespelle with toppings.

There’s also a kids’ station with kid pleasers like chicken fingers, mac n’ cheese and every kids’s favorite, candy bars.

And, as Buddy V is the Cake Boss, as you would expect the sweet table, created by Pastry Chef Sabrina Shin, is loaded up with several delights including cannoli, tiramisu, zeppoles, red velvet cake, bread pudding, assorted candy and our favorite, a berry crumble.

Be sure to try one of the seasonal cocktails created by manager Emily Carson, who has a background in bartending. Her latest includes the Pomegranate Martini with Absolut Elyx, POM pomegranate juice, PAMA Pomegranate Liqueur and lime juice—a sweet concoction that can easily become addictive. Emily has been experimenting with barrel aging cocktails and during our visit, during Negroni Week, she had designed the Buddy’s Negroni—a delicious mix of Hendrick’s Gin, Campari and Carpano Antica Formula garnished with orange skin, that had been barrel aged for one month.

During the brunch on Sundays live music is performed. The brunch is priced at $34.95 per person/$14.95 per child under 10 plus tax and tip; bottomless sangria, bellinis, domestic beers and wines by the glass are available for an additional $14.95 per person; and a buildyour-own bloody Mary bar, including a souvenir glass, is $16.95. buddyvlasvegas.com www.lvfnbpro.com

photos by Bill Milne

Buddy V’s Family Brunch

July 2017 I The Las Vegas Food & Beverage Professional 25

Nevada Restaurateurs Caught Off Guard by Southern Nevada Health District (SNHD) New Fee Proposal

This April Nevada restauranteurs were caught off guard when the Southern Nevada Health District (SNHD) sent notice detailing a new fee proposal which would be presented to the Board of Health for approval at the June 25th meeting. The Nevada Restaurant Association (NvRA) sent notice to operators and stakeholders notifying them of the changes, provided clarification on calculations, and dates of workshops. The SNHD planned to raise the permit fees for all food handling businesses, from high-end restaurants and taverns to convenience stores. Depending on the nature of the business’s food processes, the fees would be raised from 55% to 300% per permit, with many establishments holding multiple permits.

Cost for re-inspection would also be affected.

Permit fees are paid annually and the fee increase was slated to be implemented July 1, 2017.

Restaurant profit margins range from 3-6% as reported by the National Restaurant Association.

With these limited profit margins, an increase of this magnitude and the short notice would result in a drastic negative impact on the food industry.

Increased food prices and staff reduction are the potential unintended consequences of the rate hike. Restauranteurs provided compelling testimony on why this would be harmful to their business. One operator commented, “As a small business it was important for us to understand the new fee formulation on permits requested by the Health Dept. Our analysis showed the new permit fee structure would increase our current fees 100%. Bottom line, this new permit fee structure will have a serious negative impact on our small business.”

Adding to the surprise, the proposed fees are based on a new methodology. The increase is based on the establishment’s risk level and square footage.

Operations are assigned a risk category based on complexity of operations by types of food service provided, presence of FDA identified risk factors present in the facility and the population served by the facility. The District stated that this risk category determines the level of service that the need to provide to the facility. In addition, the calculation for the increase is based on size with the assumption that the larger the size, the more

time is needed for inspection. Previously, size was not considered when determining fees.

NvRA testified that they want the agency to be properly funded but take issue with the current proposal. Regarding the process and methodology, the trade association noted that a significant increase with short notice is an unreasonable request. An incremental increase over time allowing operators to plan would curtail negative impacts on the industry. The FDA model is a recommendation and many aspects do not apply to the unique culinary operations in Nevada. Many facilities have full time risk managers and practice self-inspection. Size is not necessarily an indication of time needed. A large buffet with several permits does not take equivalent time as independent permit areas.

NvRA has suggested examining an inspection method by licenses rather than permits, similar

to the FDA model. The model does not offer consideration for history of compliance or outbreaks for the establishment. Regarding the budget need for the fees, the association feels further explanation is needed to justify the increase. The budget presented demonstrates that the current fees collected cover the costs of operations and they have maintained a surplus for several years. The district does not have long-term debt; the new facility is complete. The Nevada Resort Association provided a detailed financial examination at the hearing.

The Southern Nevada Health District removed the proposal from the June 25th Board of Health meeting agenda and has stated that they will not present the proposal at the July 22nd meeting.

NvRA and other stakeholders have requested a series of meetings with a working group to vet a revised proposal.

Southern Nevada Health District Proposal Fee Comparison (1) Risk Category 1

2

3

4

Size Percent Percent Percent

Percent Group Current Proposed Change Current Proposed Change Current Proposed Change Current Proposed Change

A

$247

$298 21% $270 $596 31% $344

$596 121% $280 $1,043 273% $894 160% $327 $1,341 310%

$360 $1,341 273%

B

$456

C

$803

$1,043

30%

$915

$1,341

47%

$733

$1,639

124%

$1,182

$607 $1,639 170% $2,086

76%

D

$920

$1,192

30%

$1,186

$1,639

38% $1,035

$2,384

130%

$1,555

$2,682

72%

E

$974 $1,341 38% $1,684 $2,235 33% $1,271 $2,980 134% $1,501 $3,576 138%

(1) Fees are pased on average calculated by the District.

26 The Las Vegas Food & Beverage Professional I July 2017

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PRODUCT SPOTLIGHT | There is no confusion when it comes to Major Pan-Asian Infusions!

More than just a broth, Major’s PAN-ASIAN BASE range is the perfect way to add an exotic twist to any dish. Create healthy, fun, on-trend street-worthy recipes in seconds.

It’s OH so SIMPLE and versatile: • use in casseroles, stir-fries, pasta dishes, noodles and soups • create seasonings and dressings • brush onto protein, vegetables or fish as a marinade • stir directly into sauces Making the chef’s life that little bit easier, Major Products blends the ingredients so you don’t have to. From coconut to lemongrass, cilantro, chili pepper, ginger, herbs and spices, and available in four mouthwatering flavors: Beef, Chicken, Pork and Vegetable, you can not only maximize on flavor but stay on budget and save on time. www.majorproducts.com

Our Picks by Adam Rains

photos by Adam Rains

Rising from the Depths Thanks to Bryant Jane and Lyle Cervanka, Starboard Tack has risen from the depths of Las Vegas memory. For late night, or anytime deliciousness, Starboard Tack should be the first on your list. The cocktails are classically fresh and vibrant, yet unpretentious. Their food menu brings an array of new-school meets old-school classics. For a late-night grinder, try the Mongolian Cheesesteak with its freshly baked and soft rolls made by the impeccable Delice Gourmands French Bakery. At the center of the sandwich is the marinated beef, which is wok fried with sautéed onions and scallions and glazed with a secret sauce of wonderment. It’s adorned with an ingredient that is so American, it’s in its name. The perfectly meltable American Cheese is a great choice because along with the freshness of the bread and the familiar sapor of the beef, this sandwich has many things to celebrate. www.facebook.com/StarboardTackLV

You can get “Served!”

Henderson has more places than ever to dine and cocktail. “Served” has joined the list and is delighting daily for breakfast and lunch. The menu has a multitude of dishes from many cultures and genres, all made with skill and care by Chef Mathew Meyer. One breakfast item of choice is the Short Rib Benedict. The slow cooked short rib is braised in beer and aromatics until its spoon-ably soft. It’s accompanied by lightly fried breakfast potatoes, perfectly poached egg and deliciously rich hollandaise sauce. It is dish that can’t be missed! See you in Henderson! servedlv.com

Verdugo West Brewing at Morels The beer renaissance is still alive and well in the Las Vegas Valley. We now have more choices than ever and can enjoy tasty craft beer in every neighborhood and casino on the Strip. Joining the list of new options is the Verdugo West Brewing Co. They are a part of MCC Hospitality Group and have a portfolio of balanced beers with personality. With all of their flavors they are true to style and head brewer Chris Walowski has still found a way to make all of his beers unique yet extremely quaffable. Go to Morels at The Palazzo for a flight of some of their best.

The “Brass Jar” hoppy amber will surely not disappoint. morelslv.com 28 The Las Vegas Food & Beverage Professional I July 2017

www.lvfnbpro.com

www.lvfnbpro.com

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EVENTS

AD INDEX

There are several major food & beverage events coming up in the next few months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.

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

July 26-27 the Fresno Food Expo at the Fresno Convention & Entertainment Center will be a celebration of Central California’s vibrant food community and a showcase of the region’s most innovative food and beverage producers. www.fresnofoodexpo.com July 30-August 2 the Restaurant Loss Prevention & Security Association (RLPS) will hold its 38th annual conference at the M Resort Spa & Casino in Las Vegas, where educational agenda topics will cover areas such as worker’s compensation, fraud, phone interviewing and more. www.rlpsaannualconference.com August 5 Big Dog’s Brewing Company’s Summer Beerfest will be held in the front parking lot of the Draft House, and will feature 45 regional beers and live reggae music throughout the night. www.bigdogsbrews.com/festivals/summerfest

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Audrey Dempsey Infinity Photo page 30 www.infinity-photo.com 702-837-1128 Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715 Deep Eddy www.deepeddyvodka.com Designated Drivers www.designateddriversinc.com 877-456-7433 Jay’s Sharpening Service www.jayssharpening.com 702-645-0049

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Jon Taffer’s Rescue Tour rescuetour.com

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

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

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Rodney Strong Estate Vinyards www.rodneystrong.com

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White Soy Sauce www.whitesoysaucefood.com

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www.lvfnbpro.com