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Issue 7 Volume 18
US $3.95
A BOUNTIFUL HARVEST Chef Roy Ellamar’s Beloved Farm-to-Table Restaurant at Bellagio Resort Hosts a Luxurious Chaîne des Rôtisseurs Celebration
SIT
July 2018
CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER
16 Cover
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Welcome to our July 2018 Issue of The Las Vegas Food & Beverage Professional and the Hot Summer of food and fun! Although the food & beverage industry tends to take it a little easier in the summer heat and guests choose cooler times of the day to go out and eat, our Editorial Director Bob Barnes has found an alternative to coming home after a long hot day at work and cooking a complete meal: Diced Kitchen, and it’s in this issue on page 19. Our July Cover Feature is dedicated to the Chaîne des Rôtisseurs, the oldest order of food & beverage gourmets first founded in 1248, later re-established in 1950 and now with local chapters around the world. We recently attended the Chaîne Dinner hosted at Harvest by Roy Ellamar in the Bellagio, where we experienced a unique farm-totable dining experience, as SGWS excellently paired their special wines to make it an evening to remember. Read more about it inside with story by Don Chareunsy. Wine Specialist Alice Swift brings us an article on preserving wine, very fitting for this summer season, as she tells us that, “After doing my daily browse through my Facebook friends’ posts, I saw a wine-related question come up (reworded for clarity): How long does a bottle of wine last after it has been opened?” Read more of Alice’s report on wine preservation. This is the last of the monthly column COOK•EAT: Asia by our good friend and associate Dr. Mike Masuyama and we would like to say thank you for the years he dedicated to creating articles monthly for our publications. Dr. Mike tells us, “Good things end, regretfully. My great pleasure as well as challenge has been to share the bicultural views of Japan-Asia and America with the mainstream food people here. Hope you got some ideas or hints for something creative in cooking or joyful in eating.” Thank you, Mike-san! In Pat Evans’ Chef Spotlight his chef this month is an old friend of the LVF&B for quite a few years now, Johnny Church. We are delighted to see Chef Church now heading up the kitchen team at Golden Gaming and all its PT locations, as he recently took over as Corporate Executive Chef of Golden Entertainment Inc. and is charged with overseeing the culinary programs at Golden’s eight casinos, including Stratosphere Casino, Hotel & Tower’s Top of the World restaurant, and PT’s Entertainment Group’s nearly 60 taverns across the state.
CHEERS AND KAMPAI! Mike Fryer Sr. Editor/Publisher
Page 4 Hot off the Grill!
Page 14 Twinkle Toast Diving into Hampton Water
Page 5 Wine Talk Wine Preservation Methods Page 6 What’s Brewing
Page 16 COVER FEATURE A Bountiful Harvest Chef Roy Ellamar’s Beloved Farm-to-Table Restaurant at Bellagio Hosts a Luxurious Chaîne des Rôtisseurs Celebration
Page 7 Broads of Bourbon Page 8 Brett’s Vegas View
27 www.lvfnbpro.com
Page 15 Chef Spotlight Johnny Church
Page 9 The 100 Year Flight
Page 21 Diced Kitchen Healthful Meals You Can Enjoy in Your Dining Room
Page 10 Product Review
Page 22 Best of the Best
Page 11 COOK•EAT: Asia Fusing Asian Cook • Eat (Final)
Page 23 The Bottom Line When to Make Your Patio Suitable for Hot and Cold
Page 12 What’s Cooking
Page 24 Nevada Restaurant Association Vagrancy in the Valley: an Industry Challenge Page 25 Human Resources Insights What Ever Happened to Customer Service? Page 26 USBG Las Vegas Page 27 UNLV Epicurean Society Page 28 The Restaurant Expert Three Things You Can Do to Control Labor Cost Page 29 The Catering Coach How to Price Catering to Be Profitable Page 30 Events Ad Index
July 2018 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!
Mike Fryer
Sr. Editor/Publisher Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
Bob Barnes
Editorial Director bob@lvfnb.com
Juanita Fryer
An exclusive tasting event entitled, To Kalon On The Road, was hosted on May 23rd at The Mirage and offered a blind tasting of wines from a legendary Champagne house, to First Growth Bordeaux, to the “First Growths” of Napa Valley for select media and trade. The tasting, which was led by Mark De Vere, MW, was attended by our Twinkle Toast columnist Erin Cooper, and also included a library tasting of the famed To Kalon Vineyard with an assortment of Robert Mondavi Winery Cabernet Sauvignon Reserve, dating back to 1975.
Adam Rains
Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@lvfnb.com
Beverage Editor adam.rains@lvfnb.com
Chaîne des Rôtisseurs dinner was recently hosted at Harvest by Roy Ellamar at the Bellagio. Two key people with SGWS who were responsible for coordinating the event were Shaina Graham and Michael Severino, pictured here toasting their success in making the event come together. Congratulations, Shaina and Michael!
Juanita Aiello Creative Director juanita@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 Wine Talk Alice Swift
Journalist The Bottom Line Ben Brown
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Best of the Best Shelley Stepanek
Journalist UNLV Epicurean Society Justin Leung
Journalist Made from Scratch John Rockwell
Journalist The Restaurant Expert David Scott Peters
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 Samuel’s Beer Picks Samuel Merritt
Journalists Broads of Bourbon Mary Powers & Delilah Tennyson
Photographer Bill Bokelmann
Journalist Pat Evans
Photographer Joe Urcioli
Journalists Twinkle Toast Erin Cooper & Christine Vanover
Journalist Lisa Matney
Journalist HR Insights Linda Bernstein
4 The Las Vegas Food & Beverage Professional I July 2018
www.lvfnbpro.com
Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been writing Wine Talk since 2011, and has a passion for education and hospitality/ F&B. In 2016, she obtained her Ph.D. in Hospitality Administration from UNLV and moved from the “ninth island” to the island of Oʻahu. She now works for Kamehameha Schools as an instructional designer/project manager, and teaches part-time for UNLV’s William F. Harrah College of Hospitality. See more at www.aliceswift.com.
Wine Preservation Methods
Private Reserve consumer inert gas
Enomatic commercial cabinet system
Vacu Vin consumer vacuum system
www.lvfnbpro.com
The inspiration for this month’s article comes from my social media feed, actually. After doing my daily browse through my Facebook friends’ posts, I saw a wine-related question come up (reworded for clarity): “How long does a bottle of wine last after it has been opened?” It’s never a simple answer, as there are so many factors involved (red, white, age and other characteristics of the wine, storage conditions, etc.) Technically, wine begins to “expire,” or oxygenate, shortly after it has been opened. However, some wines do need some exposure to oxygen in order to open up the aroma and flavor characteristics within. Generally, the less exposure of the wine to oxygen the better, when trying to preserve it. Instead of focusing on answering that complicated question, I thought I would share some of the wine preservation methods that are used within the industry and in the home. In addition to some of the traditional methods, there have been some new innovations that have come to market in the past few years. Traditionally, there were three major categories of wine preservation after a bottle has already been opened: inert gas, cabinet systems and vacuum systems. Inert Gas usually consists of some type of unique combination of gases that are heavier than oxygen, typically a blend of argon, carbon dioxide and/or nitrogen. Various brands can be found in your local wine shops, or purchased online (e.g. privatepreserve.com). Cabinet Systems usually are a combination of the inert gas concept with automatic dispensing capabilities. The system pours your wine as it replaces the void with inert gas. Oftentimes these systems are used in restaurants that offer wine tastings and wines-by-the-glass to preserve the wines longer. There are many competitors that offer a variety of cabinet systems for commercial use, such as Enomatic (nomatic.com), and also for home use Vinotemp (vinotemp.com). Finally, the vacuum system is a simple concept where a pump and rubber stoppers are used to pump all the available oxygen out of a bottle. It is the least expensive option, and can extend the life of a wine, especially in combination with proper refrigeration in a wine fridge. Though there are many options available, one brand that is reliable and has been around for a long time is Vacu Vin (vacuvin.com/products/wine-saver).
AirCork consumer re-corking system
Savino consumer sealed carafe
Coravin consumer wine extractor
In recent years, there have been more companies trying to create new inventions for preserving wines. AirCork (aircork.com), formerly called “Wine Balloon,” its inventor Eric Corti was initially featured on the show Shark Tank in late 2012 (he initially accepted a buyout offer, but then changed his mind and decided to take the entrepreneurial route). The concept is simple. A balloon is inserted into the bottle and is inflated until the balloon touches the sides of the bottle. This seals the wine off, significantly reducing exposure to oxygen. Since then, the product has lived on, winning first place on the Food Network show Invention Hunters (formerly called Kitchen Inventors). Another ingteresting invention, called Savino (savinowine.com), was first introduced on Kickstarter. This product does require using the proprietary carafe. Once the bottle of wine is poured in, the “float” is inserted, which creates a seal between the wine and the oxygen, then the lid is placed on top. Another innovation I’ve been reading about is quite intriguing, as the bottle of wine is NEVER opened until perhaps the last glass, yet consumers are able to extract the wine. Coravin (coravin.com) was invented by Greg Lambrecht, and involves inserting a fine needle through the capsule and cork into the wine within the bottle. The remaining wine in the bottle is preserved by the inert gas inserted in its place by the device. Natural cork will then reseal itself, leaving the bottle intact and unopened. Of course, this product will not work with synthetic corks or screw caps, but due to the price range of coravin, it’s likely that you would only be using this for your higher-end wines. If your opened wine is just too late to be saved, there are always some other options to repurpose your non-drinkable wine in addition to just cooking with it! Here are just a few options for you to try: • Sangria • Mulled Wine • Wine Reduction/Sauce (Make a sauce to pair with your entrees, even add balsamic vinegar to make a wine reduction.) • Wine Syrup (Use as a sauce/syrup for desserts, ice cream, etc.) Options for wine preservation have certainly evolved and grown over the past several years. I look forward to seeing the continued advancement of the wine innovations that will be upon us soon in the coming years. Until next month, Cheers~! Alice
July 2018 I The Las Vegas Food & Beverage Professional 5
what’s
BREWING
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Lots of news coming out of CraftHaus Brewery in the Booze District in Henderson. The biggest announcement is that co-head brewers Steph Cope and Steve Brockman, who have been at the brewery since it opened nearly four years ago, have packed up their brewer boots and are returning to their homeland, Australia. An emotional farewell took place on June 15, their last day of work, with the tasting room filled with well-wishers. Steph and Steve have certainly won over the hearts of all who were blessed to spend time in their presence, and they will be missed greatly. The brewing duo are also to be commended and thanked for all they did to put CraftHaus and the Las Vegas brewing community on the map. (At press time their replacements had not yet been announced.) Around the same time came news of a cease and desist letter from action film star Jean Claude Van Damme’s attorney complaining about the name of its annual Belgian Golden Strong Ale release named Jean Claude Damn Van, which was originally named in 2014 in honor of the name of the van notorious for breaking down that Steph and Steve spent a year traveling all over the US in before coming to work at CraftHaus. “I’m actually flattered that our beer has the attention of Jean Claude Van Damme’s attorney and wish JCVD himself could enjoy a glass of this beautiful beer,” said CraftHaus co-owner Wyndee Forrest. CraftHaus has complied to all demands put forth by Jean Claude Van Damme’s attorney, including removing the logo from social media and the beer has been renamed Not That Jean Claude as a reminder of the van that brought the brewers to the brewery. Lastly, CraftHaus has purchased and is now using its new canning line. It was previously using mobile canning services, and this latest addition points to the success of the brewery as it increases its footprint across Southern Nevada.
photo by Dave Canela
Three Pieces of News from CraftHaus Brewery
Steve Brockman and Steph Cope say goodbye to well-wishers after their last day of work at CraftHaus Brewery.
After developing a craft beer following at their Three Sheets in Dublin, CA in the Bay area, Stefanie Jackel and Wendy Rather have expanded their operation to Downtown Las Vegas. Their craft beer bar of the same name is located at 1115 S. Casino Center in the Downtown Arts District across the street from Vesta Coffee Roasters and Esther’s Kitchen, a block south of Charleston. The focus is completely on craft beer (no crap on tap) with an emphasis on supporting local beer. The Three Sheets moniker is a nod to a location they originally scouted at an old naval base in Alameda, CA (sheets is a nautical term for the ropes on a sailing vessel) as well as the old expression “three sheets to the wind.” You kind of have to know what you are looking for as there is no signage with the bar’s name, but as you approach the two-level brick building a neon sign with just the word BAR and 1115 (street address) makes it easy to spot. Inside you’ll find an ample amount of large windows, wood floor and tables, Edison lights, six TVs and an outdoor patio and courtyard large enough to host games such as cornhole and oversized games. A remarkable circular staircase leads to another bar and outdoor patio. This is truly a craft beer bar, as it serves only a small selection of wine and cider and a selection of brews you don’t see everywhere else that is fluid (pun intended), meaning as soon as one keg is emptied a different one replaces it. At press time the draft line-up included a variety of beer styles and seven local-brewed products such as Big Dog’s Underbite IPA, Joseph James Fatalisk Barnd Farmhouse Ale and Lovelady Tres Amour Belgian Tripel. As parking is always at a premium in the area, fortunately there is free parking in a lot just behind the bar, which is shared with a business park, as well as additional space in a vacant dirt lot a few steps beyond. While no food is served, patrons are welcome to bring in their own and plans are to have partnerships with nearby restaurants and local food trucks making regular appearances. www.threesheetsdtlv.com Another newly-opened craft beer haven in the Downtown area is Eureka! in the former location of The Beat Coffeehouse in the Emergency Arts Building at 520 E. Fremont. This is the 23rd location of the Eureka Group and its first in Nevada. There’s ample space with seating for 170, an outdoor patio and décor featuring an industrial ceiling, hanging Edison lights and rustic wood tables. The menu is highlighted by all-natural Angus burgers matched with an all-American beverage program with 40 craft beer taps pouring several local beers from Bad Beat, Big Dog’s, CraftHaus, Hop Nuts, Joseph James and Tenaya Creek; and more than 40 American whiskeys including several small batch and hard-to-find gems. eurekarestaurantgroup.com/blog/locations/las-vegas 6 The Las Vegas Food & Beverage Professional I July 2018
photos courtesy Eureka!
Two Craft Beer Havens Make Their Way to Downtown: Three Sheets and Eureka!
www.lvfnbpro.com
Broads of
BOURBON Where to Drink the Bourbs.
Mary Powers and Delilah Tennyson are a couple of whiskey enthusiasts from Las Vegas, NV known for their humoristic and unconventional whiskey reviews on YouTube. They are the ladies of Broads of Bourbon. thebroads@broadsofbourbon.com Instagram: @broadsofbourbon Youtube: @broadsofbourbon Facebook: @bourbonbroads
photo by Ashley Flaig
By Mary Powers & Delilah Tennyson
The Broads’ favorite Las Vegas best off the main strip hot spots for whiskey cocktails and fun. Brown. Put down your copy of Readers Digest, put on your I heart Terry shirts (or bring your glitter-painted signs), and scoot to this place for a palate-pleasing good time. The kitchen and bar do good work and there’s nothing more adult than a cocktail with a dessert chaser. Located at: 4480 Spring Mountain Rd. Suite 100 photo courtesy Atomic Liquors
The Sand Dollar Lounge
Atomic Liquors
Sparrow and Wolf
Considered the oldest free-standing bar in Las Vegas (Tavern license #1), the Atomic bar has been around for longer than most Vegas locals. People used to sip Joe’s special atomic cocktails while watching nuclear blasts from the nearby Test Site back in the day. Now they stand around throwing down high fives and sippin’ on fine whiskey and craft beer. With the recent addition of the kitchen next door, both spots offer an excellent selection of whiskey and craft cocktails to enjoy while you take in the sights and sounds of downtown. Maybe you’ll have one drink and call it a night, or maybe you’ll end up on a bender at the El Cortez across the street playing craps until 7 a.m., the sky is the limit. Located at: 917 Fremont St.
This place. These guys. Every time we go here there is something new being offered. They like to keep it seasonal and the menu reflects that with the food and drinks. Not only did they get a Toki highball machine to make the perfect crushable highball with Japanese whisky, they also launched a new beverage menu, as well as a Tiki-inspired drink made with scotch that is insanely delicious! Not sure if any of you have tried Terry Clark’s cocktails, but this man makes the meanest Old Fashioned we have ever encountered. Write this down: The James
An iconic bar revamped to mirror its former glory days of the 70’s. This place has lots of whiskey. With a constantly growing collection, these folks don’t mess around when it comes to their hoard. They pride themselves on their love of entertaining and it’s definitely the spot to catch live blues music nightly. They’ve since replaced the taco truck with craft pizza made in house and it doesn’t disappoint. We always take them up on their shot and beer special. You can pick from several different combinations, but on a hot summer night, a PBR and a shot of Bulleit might just do you some good. Their musicallythemed cocktail menu even offers a spin off the Old Fashioned called the “Smoke on the Water,” which uses Mezcal for a smoky touch. Time to round up the old babysitter’s club, pizza and cocktails are a callin’. Located at: 3355 Spring Mountain Rd.
Don’t let the small bar space fool you. Plenty of outdoor seating when you bring the posse along. They’re dedicated to craft cocktails and help many stray from that boring stereotypical beverage. Not sure what to order? Give them a few basic hints and they’ll create something mind blowing for you. They also have access to some of the Buffalo Trace Antique collection which gives those who missed out on a bottle a chance to have a sip for themselves if that’s your thing. On occasion they offer rooftop tastings that feature some of the top distillers from around the globe. We do the mystery flights and let the bartenders have fun with making us whatever they want. Just don’t try to steal their iconic bowties. Located at: Downtown Container Park 707 Fremont St www.lvfnbpro.com
photo courtesy Oak and Ivy
Oak and Ivy
July 2018 I The Las Vegas Food & Beverage Professional 7
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.
Email: jackiebrett@cox.net
ENTERTAINMENT
Comedian George Wallace returns with a new residency at Westgate in the Westgate Cabaret Tuesday through Thursday. He recently starred alongside Morgan Freeman in Just Getting Started and will appear in The Last Laugh with Richard Dreyfus and Chevy Chase. The Gazillionaire, host of “Absinthe” in the Spiegelworld tent at Caesars Palace announced the outlandish show will be around for years since inking a long-term contract. Last month after 23 performances, “Marilyn! A New Musical” at Paris closed. Supposedly it will reopen Sept. 4. “Baz: A Musical Tour de Force” at the Palazzo Theater will close Sunday, July 29 after a couple-year run. Downtown Rocks free Fremont Street summer concert series added July 21–Jefferson Starship and Eddie Money and Aug. 31–Melissa Etheridge. Mike & Molly co-star Billy Gardell will appear at the Grand Events Center inside Green Valley Ranch Saturday, Aug. 11. Celine Dion at Caesars Palace added 24 performances running Oct 30-Nov. 17 and Dec. 28-Jan. 20, including New Year’s Eve. This summer, she will tour overseas with 22 shows across the Asia-Pacific region. The cult-classic “Rocky Horror Picture Show–Live!” will return to House of Blues at Mandalay Bay Sunday, July 29 with an immersive, off-the-stage experience presented by an assemblage of Las Vegas talent. American rock band Lifehouse will perform at M Resort’s Pool Friday, July 20 as part of the summer concert series. On July 25 and monthly, “The Composers Showcase of Las Vegas” is held in Myron’s Cabaret Jazz at The Smith Center at 10:30 p.m. featuring Las Vegas talent’s original music. “The Cocktail Cabaret” at Caesars Palace on Cleopatra’s Barge has a new summer schedule moving to 6 p.m. Wednesday-Saturday. Sake Rok at Park MGM debuted Voss Events “Drag Supper Club” with performances, bottomless sangria and pre-fixe family style dinner every Saturday at 6:30 and 9 p.m.
DINING
Three decade-old restaurants formerly associated with celebrity chef Mario Batali will close at The Venetian/The Palazzo on Friday, July 27: Carnevino Italian Steakhouse, B&B Ristorante and Otto Enoteca e Pizzeria.
Wolfgang Puck’s new Spago restaurant inspired by California living with casual elegrance and farm-to-table spirit opened at Bellagio as a lakeside dining destination with a covered al fresco patio. The Cosmopolitan will open Chinese restaurant Red Plate this summer in the former D.O.C.G. third-level space. Second-level of the Boulevard Tower will reveal Block 16 Urban Eatery & Bar in early fall with six quick-service restaurants including: New Orleans’ District: Donuts. Sliders. Brew.; Ghost Donkey tequila and mezcal cocktail bar; Nashville’s Hattie B’s Hot Chicken; Lardo with sandwiches from Portland chef Rick Gencarelli; Ricker’s Pok Pok Wing from Portland; and Tekka Bar: Handroll & Sake. Palace Station will debut first-to-market restaurant concepts and a brand-new Feast Buffet as part of the resort’s $192 million modernization plan. New outlets–bBd’s (Beers Burgers Desserts), Boathouse Asian Eatery, Mumfresh Asian Eats and Feast Buffet–will open this summer. Blue Moon Bar at Planet Hollywood opened adjacent to Zappos Theater featuring Blue Moon’s beers, plus bar and lounge seating. Southern California Slater’s 50/50, known for over-the-top indulgent burgers, will open the first of three Las Vegas locations in July. At the Suncoast, 90 NINETY Bar + Grill, named after its 9090 Alta Drive address, is an allnew contemporary casual American restaurant with live music and outdoor patio. Couple Steve Enger and Jody Lyman opened Cottonwood Station Eatery in historic Blue Diamond seating 30 inside and 50 outside with a fire pit and pet-friendly patio serving breakfast, lunch and dinner. Andre’s Bistro & Bar at 6115 S. Fort Apache Road started an afternoon tea program every Saturday and Sunday from noon to 4:30 p.m.
8 The Las Vegas Food & Beverage Professional I July 2018
ABOUT TOWN ITEMS
Downtown’s revitalization program dubbed Project Enchilada will boost curb appeal starting with a high-profile stretch of East Fremont Street. Westgate Resorts has been named title multiyear sponsor of Las Vegas Motor Speedway’s Sept. 14 NASCAR Camping World Truck Series race.
Enamored by the illuminated LED tree with constant-changing colors at Burning Man 2017, “Absinthe’s” Gazillionaire at Caesars Palace is working with the tree’s designers to create a 35-foot-tall arborous art installation for the forecourt outside the show’s tent. The Wormwood Tree will launch in September with a music soundtrack. The Hangover Bar is the latest addition to The Hangover Experience at Madame Tussauds with the full-service bar offering specialty drinks inspired by the movie. Bally’s completed a $125 million redesign of 2,052 guest rooms and suites in the new Resort Tower as part of Caesars Entertainment updating its Las Vegas portfolio. Machine Guns Vegas (MGV) luxury firearms facility launched the Outdoor Watermelon Firearm Experience Thursday through Monday blowing up exploding infused watermelon. The Stratosphere introduced a new gaming pit with six Baccarat tables and new Asian menu at nearby Roxy’s Diner. The 16th and largest Welcome to Las Vegas Store opened in The Forum Shops at Caesars Palace. Winston the Impersonating Turtle is again offering a Summer of Winston 40-percent ticket discount to Terry Fator’s show at The Mirage through Sept. 20 using code WINSTONSUMMER. Marvel Avengers S.T.A.T.I.O.N. at Treasure Island launched the first complimentary Marvel Avengers S.T.A.T.I.O.N. Super Hero 25-person decked out shuttle bus transporting visitors to the attraction Friday-Sunday noon to 6 p.m. Adam London’s “Laughternoon” at the D features its fourth annual ice cream promotion serving audiences a free scoop courtesy of Anderson Dairy through Labor Day. www.lvfnbpro.com
By Adam Rains
The 100 Year Flight
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.”
The Dalmore is located in the heart of the Scottish highlands and has a lineage that dates back to 1839. They are now building on their legacy and providing select connoisseurs the opportunity to taste mastery through practice made by their master distiller, Richard Patterson. Richard is a Scotch legend with over 50 years perfecting his art in the bottle and bringing it to your glass. His culmination is available at Picasso at the Bellagio in Las Vegas with the 100 year Flight: 1 oz each of three of the most luxurious whiskies anywhere. The Dalmore 25: Only 3,000 bottles produced a year, it starts life in American White Oak and then is married with Palomino Fino sherry and finished in Tawny Port barrels. The whisky is soft and elegant yet retains muscle and structure. Richard says you must give it 25 seconds on the palate. As you let it roll around the tongue, marzipan, orange marmalade, raisins, almonds and rind of the orange unfold. 42% ABV
The Dalmore 40: Once The Dalmore has reached 30+ years in age, it is married with exclusive and exceptionally rare (30-40 year old) Gonzalez Byass Sherry butts. The 7 years spent in the Oloroso barrels, draws in that sherry cask goodness. It is then finished in first-fill Bourbon barrels. The aromas give hints of Colombian coffee, dates and marmalade, but as you savor, the marzipan, licorice and rich over-ripe pineapple come through. This is a “finisher of finishers” and should be taken at the end of dinner for sipping, lingering and meditation. 40% ABV www.lvfnbpro.com
photos by José Salinas
The Dalmore 35: It is sold in Baccarat crystal with a Hamilton silver stag triumphantly displayed. Before bottling, it is transformed by American Oak, Matusalem Sherry barrels and finished with 1970 Colheita Porto wood. In the glass it gives off fruity and vibrant aromas and tastes of cassis and Black Forest fruit along with a touch of licorice. This is a whisky that with time shows its pure opulence. 40% ABV
July 2018 I The Las Vegas Food & Beverage Professional 9
Product Review By Bob Barnes
Moore’s Marinades and Sauces Hot sauces are all the rage these days, and I had the opportunity to check out one of the Moore’s Marinades and Sauces line of hot sauces, and naturally I opted for the one with the most heat: Moore’s Habanero Hot Sauce. Made from Costa Rican habanero peppers, it certainly delivers on the heat and with excellent flavor, and has the bonus of being kosher and gluten free. Other flavors in the line include Jalapeno (made with tomatillo and cilantro with just a hint of lime), Harissa (blend of roasted chili peppers, habanero peppers, cayenne peppers and touch of garlic) and Spicy Mustard (mustard seed combined with chili peppers and cayenne peppers, tangy and sweet with a kick). www.mooresmarinade.com
Highland Park Full Volume single malt Scotch One of my Father’s Day presents was getting to sample the Highland Park Full Volume single malt Scotch. Distilled and bottled in Scotland, the distillation occurred in 1999 and it was bottled in 2017. Unlike Highland Park’s other expressions, this one is aged in 100% ex-bourbon casks rather than the distillery’s traditional sherry-seasoned ones. This 47.2% ABV fine sipping very balanced whiskey is pale in color, brings a light peaty aroma and delivers flavors of creamy vanilla and sweet citrus fruits from the bourbon casks, balanced by Highland Park’s characteristic aromatic smokiness. Other flavors edging onto your palate include coconut, cedar wood and lemon peel. www.highlandparkwhiskey.com
Allan Karl’s best-selling book FORKS: A Quest for Culture, Cuisine, and Connection has been a #1 best-seller in three Amazon categories.
FORKS brings the world to your table: An around-the-world adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes. Why would someone sell nearly everything he owns, pull roots, and travel for three years--alone--on a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce. Allan looked at these forks in the road of his life as an opportunity to both follow a life-long dream and pursue his passions. He hopped on his motorcycle and traveled around the world--alone. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journey--to share the truths he’d uncovered and the lessons learned during his adventure around the world. Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection. Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others.
The second edition of FORKS is widely available at Amazon, Barnes & Noble and Indie Bookstores everywhere. Autographed and personalized signed copies are available on the FORKS website www.forksthebook.com. 10 The Las Vegas Food & Beverage Professional I July 2018
www.lvfnbpro.com
COOK•EAT: Asia Fusing Asian Cook • Eat (Final)
Good things end, regretfully. This is my last story of the series of sake, Japanese foods and the Asian food culture I have written over the last five years. My great pleasure as well as challenge has been to share the bicultural views of Japan-Asia and America with the mainstream food people here. In particular taste, flavor, appetite, habits, preference or food characters are hard to convey even among ourselves, and even harder to those who have different cultural backgrounds. Here my mission to connect the West with the East comes to an end anyway. Hope you got some ideas or hints for something creative in cooking or joyful in eating. For the finale I would like to share my experience of the latest trip to Italia where I have witnessed mingling of the West and the East food cultures. My trip started eating carbonara pasta with vino rosso at a cozy ristorante near the Colosseum in Rome. It was the start of indulging in pasta or pizza and wine, red or white, as well as my search for the East in Italy for the next 10 days. My knowledge tells me that pasta, noodles specifically, arrived from China through the Silk Road to Italy. In Pompeii, there were many ruins of bread ovens and hearths to keep soup warm in earthen pots. Noodles were not common prior to the blast of Mt. Vesuvius? By the way, in the East noodles were made by cutting into strips, while many in the West were made by extruding or rounding around sticks. And, olive oil, a Mediterranean region product, was used also for lighting at night? Guess what, I made a request for hot sauce for a pasta dish for my curiosity. No, no, I was not given a Tabasco or jalapeno sauce. Olive oil with peperoncino was swiftly brought to me. It can be made at home. The varietal choices of meat products and cheeses, ah! I, a hotdog eater, was jealous of Italians. Though tomatoes originated not from Italy but the new world, without tomato and olive oil, no Italian foods would exist today. A tomato treat, Bologna sauce I enjoyed for lunch at a cobblestone street ristorante on the way to Venice. Even in this wine country, craft beers are new and trendy so I tasted a PSYcH IPA. My curiosity of the East culinary presence in Italy was partly fulfilled by encountering Asian-Chinese restaurants in Rome, Pompeii, Florence and Venice, some even with a sign of sushi. In the heart of Florence my wife and I ventured into a contemporary seafood eatery serving sashimi-grade fish. Though, we enjoyed Italian-style seafood dishes instead. In Burano Island outside Venice, a real Italian fishing village and seafood place, however, no sign of sushi was seen. Of the noodles again, rice Vermicelli noodles, my wife enjoyed Ramen for a snack at an Asian restaurant in Rome. Furthermore, a new noodle connection between the two worlds, instant cup noodles this time, was discovered at many food stores. An interesting West meets East “Suppli,” a fried rice ball, was found in a cafeteria near Vatican City. It was a tomato sauced rice, balled with a strip of cheese, and fried. Different shaped ones were also spotted at highway www.lvfnbpro.com
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.
truck stop delis. Fried rice balls could be presented in many flavors, ingredients and shapes, which can be new quick bites in rice-eating in Japan and Asia. Giapponese has not noticed it? My East-West encounter ended with sushi at a carousel Kaiten restaurant at Heathrow Airport, London, as an extra, when I needed to go out for re-check-in. Thus “West meets or eats East” was interestingly found in today’s Italy. Besides, I have seen the world where people, food, drinks and many things are mingling all together, with some polarization. Our dear co-travelers and great travel director “T” made this trip fantastico, unforgettable eternally. In final, my appreciation goes to Mike Fryer, Sr. Editor/Publisher and Bob Barnes, Editorial Director, for such a unique chance for the readers in Las Vegas, SoCal and beyond. Good-bye, Adios, Arrivederci, Zaijan, Au Revoir, Auf Wiedersehen and Sayonara!
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 2018 I The Las Vegas Food & Beverage Professional 11
By Bob Barnes
photo courtesy Cleo
What’s Cooking
Cleo
Cleo Brings the Mediterranean to Las Vegas What do you get when you mix old Hollywood glamour with relaxed Mediterranean charm and cuisine? The answer is Cleo, which features the shareable contemporary Mediterranean plates of culinary mastermind Chef Danny Elmaleh, a CIA graduate who is behind many of sbe’s most renowned restaurants. Locations span the globe, with three in Los Angeles (including the original at Hollywood and Vine), and South Beach Miami, NYC, Bahamas, Kuwait and the Las Vegas outpost at the SLS. As you enter the restaurant’s pyramid-shaped entrance you are greeted by a larger-thanlife image of Cleopatra. Inside you’ll find an open kitchen in the center of the dining room spotlighting a brick wood-fired oven extending to the ceiling sending forth intoxicating aromas; elegant crystal chandeliers; Moroccantiled floor; semi-private booths with curtains; a mélange of tan, red, white and black tones; shelves lined with antique radios, globes and old books; and old time black and white photos depicting Mediterranean scenes.
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.
Running operations in the kitchen is Los Angeles-raised Sous Chef Ivan Saavedra. Chef Ivan began his career with sbe right after graduating Le Cordon Bleu/Pasadena in 2009, opening the Katsuya in Laguna Beach, and also worked at the Hollywood Mercato di Vetro, Katsuya Glendale and the original Cleo at Hollywood and Vine before coming to Las Vegas to open Cleo when the SLS debuted in 2014. Chef says he likes Las Vegas for its lower cost of living than L.A. and that “people come here one time, and they keep coming back.” Chef adds that the scratch kitchen keeps everything fresh and he personally likes the food so much he actually comes in to dine on his days off. The menu is described as shareable plates, but portion sizes are a bit larger than tapas. During our visit we were especially impressed with the vegetable dishes, so much so that I almost considered becoming a vegetarian. Standouts were the cauliflower with vadouvan and cashews; mushrooms—a mix of crimini, shiitaki and shimegi with dates, hazelnuts, puffed rice and red wine reduction; and Brussels sprouts with capers, almonds and vinaigrette featuring leaves of the sprouts flash fried for a crispy effect that reminded me of eating salt and vinegar chips. The meats section is well represented by roast lamb—Sonoma
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He welcomes your inquiries. Email: bob@lvfnb.com
lamb presented like steak with Israeli couscous and yogurt-like lebaneh (Middle Eastern yoghurt cheese). Sweet finales include fig & almond panna cotta with Amaretto and almond brittle and flourless chocolate cake with baked banana, Ecuadorian Arriba chocolate and vanilla gelato. Complementing the global fare are 37 wines from around the globe, with varietals from France, Greece, Israel, Italy, Lebanon, Napa, Portugal and Spain; specialty cocktails such as Old Vegas with Aviation Gin, muddled orange, lemon juice and a splash of Aperol; and a better than average beer list with the likes of Duvel, Chimay Red and the Greek Mythos (but sadly no local beer!). The majority of the menu dials in at around $10-$20 per item, and a daily social hour from 5-7 p.m. offers several food items priced from $7-9 (like lamb sliders, flatbreads and Moroccan fried chicken), select beer for $4 and specialty cocktails and house wine for $8. Such reasonable price points are likely a significant reason why the eatery attracts so many repeat customers and a fair amount of locals, and Cleo’s outstanding quality results in excellent value. Open for dinner Thu.-Mon. (closed Tue. and Wed.) slslasvegas.com/restaurants-bars/cleo www.lvfnbpro.com
Tom Colicchio’s Heritage Giordano’s—My Preferred Version of Steak Serving Family Chicago-style Pizza Style Sunday Roast Tom Colicchio’s Heritage Steak at The Mirage is now giving us even more of a reason to look forward to Sundays. Its once-weekly Sunday Roast features a three-course feast that I guarantee will fill you up. Reminiscent of family dinners, each course is served family style with an appetizer/salad course, protein course with sides and dessert. The menu changes monthly, and during our visit in June we were treated to cheddar jalapeño biscuits and housemade beef jerky; pickled artichoke and heirloom tomato salad enhanced with goat cheese and huckleberry vinaigrette; succulent, juicy roast Berkshire pork loin with sausage, bacon and chicharrón with sides of Yorkshire pudding, Grandma’s mushroom slaw, sweet potato basalmic onion rosti and Heritage corn casserole; and dessert of strawberry short cake—lemon pound cake, strawberries and Chantilly cream. Head Chef Matt Chacho, who has been at the restaurant since it opened, related his grandma was a huge influence on him and the mushroom slaw is her recipe; he used all of the pork and created barbecue bacon, (which to me had the consistency and shape of a piece of steak and the smoky goodness of bacon); and the slightly spicy corn casserole is a collaboration with Executive Sous Chef George Alonzo and is a play on Mexican street corn. Several menu items spend time on the woodfired grill, which uses white oak because it burns hotter and longer without imparting aggressive flavors, such as the tender grilled octopus, braised then charred with roasted pepper and purees of charred leek and almond. The steaks also pick up the smoky goodness, like the Prime NY Strip I was fortunate enough to enjoy. While the Sunday Roast is only served one night a week, the rest of the menu is reason enough to find your way to Heritage Steak and enjoy the relaxing atmosphere of The Mirage atrium and aroma and flavors of the woodburning hearth. Heritage Steak is open daily from 5 to 10 p.m. www.tcheritagesteak.com www.lvfnbpro.com
If you thought all deep dish pizza was thick and doughy, you will need to reevaluate your assessment after tasting the pies at Giordano’s. Such was my opinion prior to my first visit to the artisan pizza restaurant founded in 1974, and after trying it am now sold on their version of Chicago-style pizza. There are two locations in Southern Nevada, one in the Grand Bazaar Shops at Bally’s and the one in Boca Park I visited. The “Eat Pizza” in neon lights should get you in the mood for America’s favorite food, and other décor accoutrements are Edison lights, an industrial ceiling, white brick wall and a collage of pics of Chicago landmarks. General Manager Evan Faircloth is passionate about the brand he represents, and aptly described the crust as a “dam to hold the ingredients.” The pizzas hold true to the 200-year-old Mama Giordano’s Easter Pie family recipe, the Italian matriarch of the family the pizza chain was founded by and is named for. The deep dish versions (there are also classic hand-stretched thin crust options) are baked low and slow in a baking pan, so plan on a 45 minute wait, which will be well worth
Giordano’s
photo by Chris Summers
photo courtesy MGM Resorts International
Tom Colicchio’s Heritage Steak
your time. Whereas most pizza restaurants fire their ovens at 1,000°, Giordano’s goes with a 450° temp, as Evan explains, “any hotter the outside of the crust would burn.” He also relates that if the dough is too thick you can’t taste the ingredients completely. Speaking of the ingredients, Giordano’s does not cut any corners. The mozzarella is sourced from Wisconsin, a state legendary for its high quality cheese; and tomatoes for the sauce are hand-picked in Northern California and are deskinned by a machine without the use of chemicals. Anyone who knows pizza knows the importance of water’s effect on the flavor of the dough, and Giordano’s has that covered, with a machine that conditions the water to replicate the minerals found in the Lake Michigan water flowing from the taps in Chicago. While your deep dish pizza is baking, there are several non-pizza items to enjoy. Our favorites were the artichoke fritters, bruschetta, chicken bites and mozzarella triangles. Several variations of salads include the chopped chicken salad with chicken breast, bruschetta tomatoes, bacon, pasta and blue cheese tossed in a honey-mustard dressing. One guarantee is you won’t leave hungry, as I found I was nearly full after only one slice of the deep dish (chicken sausage deluxe with mushrooms & spinach), and the small size lasagna layered with ricotta (Mama Giordano’s recipe!) my guest ordered was enough to feed at least two. But you will want to save just a bit of room for the fresh-baked salted caramel oversized skillet cookie, named for the vessel it is cooked in. Another guarantee is the price you will pay will be quite reasonable. The small deep dish 12” run from $18-$22, and although the menu says it will feed 1-2, unless you are a competitive eater, it could easily feed four; the aforementioned “small” lasagna is only $12.25; and appetizers are in the $9-$12 range. Evan informed me that 90% of the customers opt for the pizza with 22% selecting take out, 18% delivery and the remaining 60% preferring dine-in. Without a doubt I’ll be back for the pizza and am now a convert to this version of Chicago-style pizza pie. 8730 W. Charleston Blvd. @ Boca Park, 702-342-0721, www.Giordanos.com
July 2018 I The Las Vegas Food & Beverage Professional 13
Twinkle Toast
photo by Erin Cooper
Diving into Hampton Water
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
For Jesse Bongiovi and Ali Thomas, summertime in the Hamptons and drinking rosé has always gone hand in hand, but it wasn’t until recently that they found one they could truly love. With the help of Jesse’s literal rock star father, Jon Bon Jovi, and world renowned French winemaker, Gérard Bertrand, these young men have turned a late-night conversation and dream into reality. Their hope? That anyone anywhere can enjoy a little piece of summer in the Hamptons while Diving into Hampton Water. We recently had a chance to sit down with Bongiovi and dove a little deeper into the backstory behind the wine. How did you and your business partner Ali meet? How long have you two been working together? Ali and I were roommates our junior year in college and had been close friends even before that. Both being New York natives we had a lot of the same friends from home and just got along really well.
When did you discover your love of rosé? Our love of rosé came from our summers in the Hamptons. When you’re out there, rosé flows like water, which ended up being the inspiration for the name! What inspired you to create your own? We liked a lot of rosé but didn’t really love any. When we started this venture, we realized that we had a great opportunity to create a product that we could really love and call our own. What was your father’s role in the creation and development of Diving into Hampton Water? My dad basically challenged us to start the business. Without his push, we had a name but it wouldn’t have ever come to life. How did you come up with the name “Diving into Hampton Water”? The name comes from a long running joke out in the Hamptons that rosé is the “water of
14 The Las Vegas Food & Beverage Professional I July 2018
the Hamptons.” One late night Ali and I were sitting on my porch, and my dad offered us both a glass of “pink juice,” which was what he called rosé. We told him that we didn’t call it pink juice but “Hampton Water,” and the idea took off from there. What prompted your partnership with Gérard Bertrand? We were huge fans of his wines, and knew that if we were going to pursue this product we wanted to do it right. Plus, when we told him our idea was inspired to share the lifestyle of the Hamptons, it clicked for him right away. Were you able to be a part of the blending process in France? If so, what was that like? Yes. We spent three days with Gérard blending and learning about the different grape varietals. By the end of the blending session we were literally making changes with eye droppers and testing to make sure it was the perfect blend. What is the main varietal/blend? It’s a mix of Grenache, Cinsault, Mourvedre and Syrah. Do you think you’ll ever produce other varietals? This being our first vintage it’s hard to say, but the sky is the limit! What do you think sets Diving into Hampton Water apart from other rosés in market? The label definitely sets us apart from other products. There are tons of rosés out there right now but nothing that jumps off the shelf like ours. Plus, when you actually try the juice it’s by far the best rosé we’ve ever had! How did you come up with the artwork/ design for the label, and what prompted you to go with a glass closure? We wanted something that was classy and timeless. We also had the idea that we wanted to make a label that jumped right off the shelf. What a better way to do it than a diver? The glass closure was selected because there’s nothing worse than bringing a bottle of rosé to the beach only to find that you’ve forgotten a wine key. With a glass stopper, you never run into that problem. What is your favorite pairing with your rosé? We like to think the best thing to pair Hampton Water with is good friends and great music! We’ve heard that your father is a big fan of Santa Margherita Pinot Grigio. Do you think your rosé might become his new “go to” wine? He’s always been a big rosé drinker. It was pretty much a 50/50 split, but now that we have Hampton Water I haven’t seen him drink anything else! www.lvfnbpro.com
By Pat Evans
Johnny Church For much of his career, Johnny Church has jumped around kitchens. Now, he might have found a place to settle for a long time to come. Church recently took over as Corporate Executive Chef of Golden Entertainment Inc. and is charged with overseeing the culinary programs at Golden’s eight casinos, including Stratosphere Casino, Hotel & Tower’s Top of the World restaurant, and PT’s Entertainment Group and its nearly 60 taverns across the state. Since moving to Las Vegas in 1994, he’s worked at a variety of restaurants, including as executive chef at Aureole, and Rick Moonen’s RM Seafood and RX Boiler Room. He also helped create MTO Café and Artisanal Foods Café, as a chef-partner. His career has also been well awarded, beginning with being named one of Las Vegas’s “Rising Chefs” by Wine Spectator early in his career. He was Vegas Seven’s “Best Chef, Off Strip” in 2015. Recently, he was the winner of the 500th episode of the Food Network show, Chopped. How’d you get into the business? I grew up in Michigan and my mom was an entrepreneur–she owned a skating rink, a restaurant and a commercial cleaning business. I found myself working in the kitchen and snack bars. I learned the ins and outs of the hospitality and restaurant industries from a very young age. When did you know it’d be a career? It was after I graduated from high school. Back in Michigan, at least in Flint, many of the jobs after college were careers in the automotive industry. My family decided to move west to Las Vegas, and I started cooking. I started with fast food and worked the graveyard shift as a breakfast cook before landing a job at Tenaya Creek Brewery. I continued to grow in the industry from there. How’d you end up at Golden Entertainment? It is kind of funny; in 2006 I was going to work for Golden, when it was Golden Gaming. I decided I wanted to stay on the road I was going down and work two years here and two years there. Steve Arcana, the COO, said he’d hire me one day. And here we are. How do you balance the menus of the PT taverns and a highly respected restaurant like Top of the World? There’s not very many positions out there like this–to work in this wide range of concepts. With Golden, whether it is PT’s or Top of the World, their aim is to be the best in that category. The food at PT’s is fantastic, it just needs to be approachable. Top of the World serves exceptional high-end cuisine. To deliver both of these, and more, requires a great team. At PT’s we have Scott Green, the director of culinary operations, who has built a phenomenal crew. I focus on development and refreshing menus. It’s what I like to do, be the creative point. I’m at the right time, right place. They have a lot of concepts they want to refresh and concept out and that’s what I like to do. What are you doing at Top of the World? Sourcing ingredients, seasonality, quality products and keeping it simple–I have been working with Top of the World chefs on a new menu for a few months now. We are finally rolling that out in July. I can’t wait. How’d you end up on Chopped? For me, I really didn’t want to do it. I’m competitive in nature, but not typically when cooking. They didn’t mention it in the show, but I said the reason I wanted to do the show was to show my son you have to work outside your comfort zones. That was my motivation. I’m sure you’re glad you won though, right? Yeah, for sure. It was a great experience! www.lvfnbpro.com
Twitter: @patevans Instagram: @patrickmevans
photo courtesy Johnny Church
Chef Spotlight
Pat Evans is a writer based in Las Vegas and Grand Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.
You do a lot with “Create Change Now,” to help children understand healthy relationships with food. Why is that important? So many illnesses are related to childhood obesity and fast food is so readily available and grocery stores sometimes don’t offer many healthy options, so basically our goal is to go in and say here’s a small carrot and here’s what you can do with it, take a peeler and here’s a simple peeled salad and simple vinaigrette. That’s been rewarding for me. Why have you not really left Las Vegas? I did for a while–I went to California for several years and worked, and it was amazing. But, my son is here, and Vegas is my home and I do enjoy it. What’s in your future? Will you be at Golden for a while? This is a great step in my career and there’s so much opportunity to grow, even to build my own name and brand with the company. It’s a great opportunity and a blessed time to be where I am. I am excited to offer my experience as the company goes through such a dynamic time of growth. July 2018 I The Las Vegas Food & Beverage Professional 15
A Bountiful Harvest Chef Roy Ellamar’s Beloved Farm-to-Table Restaurant at Bellagio Resort Hosts a Luxurious Chaîne des Rôtisseurs Celebration
By Don Chareunsy
Don Chareunsy is based in Las Vegas, where he has worked as an arts and entertainment editor and reporter since 2008. Before moving to The Entertainment Capital of the World a decade ago, he worked at The San Diego Union-Tribune from 2002-2007.
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Harvest by Chef Roy Ellamar at Bellagio Resort hosted on June 20 the latest dinner and celebration for the Las Vegas Chapter of Chaîne des Rôtisseurs, an organization devoted to fine food and wine whose parent body originated in 1248 and with the French Royal Guild of Meat Roasters. Chaîne des Rôtisseurs was re-established in 1950 in Paris, France, and launched in the U.S. in 1959. The world’s oldest gastronomic society, Chaîne des Rôtisseurs has established chapters in more than 70 countries, with over 6,000 members in 130-plus chapters in the U.S. The Las Vegas chapter also hosted an extraordinary holiday celebration at Mandalay Bay last Dec. 13. Representatives of Southern Glazer’s Wine & Spirits of Nevada were in attendance and involved in the preparation and presentation of the dinner. SGWS Director of Wine Education and Trade Development Joe Phillips, a Master Sommelier and Chaîne member, provided the wine pairings for the luxurious dinner at Harvest; SGWS Executive Chef Benoit Cornet created the predessert and main dessert; and SGWS Senior Director of Special Events & Marketing Michael Severino serves as an executive officer—Vice Conseiller Gastronomique—of the Las Vegas Chapter of Chaîne des Rôtisseurs. Patricia Streeter, a horticulturalist from the Bellagio Conservatory & Botanical Gardens, spoke at a reception at the conservatory for Chaîne des Rôtisseurs guests. Chef Ellamar answered five questions from The Las Vegas Food & Beverage Professional post-Chaîne des Rôtisseurs at Harvest: How do you think the Chaîne des Rôtisseurs dinner went at your Bellagio restaurant Harvest on June 20? It was a really exciting opportunity to be able to share Harvest’s farm-to-table philosophy with one of the most elite food and wine societies in the world. The entire group truly appreciated each detail of the dining experience, and it was a pleasure to cook for them. How did you come up with the menu for Chaîne des Rôtisseurs? I wanted to feature some items and ingredients from the current menu, as well as showcase one local farmer and the produce she grew specifically for this dinner. Claudia Andracki, owner of Desert Bloom Eco Farm near Pahrump, not only grew most of the food but also was in attendance at the dinner so that the guests could share the connection of the food and my philosophy. The Vice Conseiller Gastronomique of the Las Vegas Chapter of Chaîne des Rôtisseurs, Michael Severino, really wanted me to share the essence of Harvest, and he loved having her join them for dinner.
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July 2018 I The Las Vegas Food & Beverage Professional 17
What were you most nervous about? Cooking for any guest can be nerve-racking. It doesn’t matter if they’re a member of Chaîne des Rôtisseurs or just a couple visiting—you always want people to love your food. I was excited more than anything to host Chaîne des Rôtisseurs because I was able to share my cuisine with a group who shares my passion for food. What was the most time-consuming in terms of preparation? The salad was actually in the growing trays that came directly from Urban Seed Farm. Those trays, along with trays of pea shoots from Claudia’s farm, were used as decor in the reception area. When the guests moved into the room for dinner, we brought the trays into the kitchen and cut them off and washed, dried and dressed them for the salad. It took a lot of timing to ensure that the salads were perfectly dressed and not wilted. The chicken dish also was a labor of love. We had to break down whole chickens, separate the thigh and breast, grind the thighs into a farce with black truffles and then stuff it into the breast. Then we cooked the breast sous vide (individually vacuum-sealed bags in a controlledtemperature water bath) for two hours before searing them so that the skin would be crispy. Are you working on anything new at Harvest? We always have something new with the Snack Wagon Pop-Up Series. Each month you can expect the series to bring new chefs with new flavors to the table. On Friday, July 13, Executive Chef Jimmy Lisnard of L’Atelier de Joël Robuchon at MGM Grand will be putting his spin on the snack wagon.
A Special Thank You to Chef Roy Ellamar, the Team at Harvest, Joe Cadina - Executive Sous Chef, Isaiah Torres - Assistant Chef, Claudia & Steven Andraki, Harvey Stern - Executive Director of Catering, Andreas Reich - Vice President of F&B, Chris Hernandez - General Manager, Mackenzie Cance - Assistant General Manager, April Short-Patterson - Group Dinner & Events Manger, Ernie Taketa - Wine Director, Joseph Phillips - Master Sommelier, Stu Roy - Advanced Sommelier and the Fine Wine Team at Southern Glazer’s Wine & Spirits for making this evening a night to remember for the Chaine des Rotisseurs Las Vegas Chapter.
FROM THE SNACK WAGON: Hawaiian Kanpachi Ceviche Ink Cracker, Charred Nectarine, Black Garlic Grilled Armenian Cucumbers Avocado Miso Crema, Chive Oil TRAY PASSED: Weiser Farms Heirloom Melons Meyer Lemon Yogurt, La Quercia Prosciutto Desert Bloom Farm Crispy Squash Blossoms Tomato Aioli, Fennel Dust 18 The Las Vegas Food & Beverage Professional I July 2018
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before with thyme, cumber salad.
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Dinner Menu
Dinner Men Entrée
First Course
LIVING GREENS SALAD
Desert Bloom Eco Farm - Tecopa, NV Desert Bloom Pea Greens, Urban Seed Lettuce, Salt Roasted Beets, Burrata Cheese, Tangerine Vinaigrette
A freshly cut salad of living pea greens, lettuces and herbs - literally cut from live plants just before serving. Garnished with beets from Desert Bloom farm baked in Jacobsen Sea Salt perfumed with thyme, garlic scapes, citrus peels. Fresh made burrata cheese, shaved radishes, baby carrots, cucumber blossoms, all lend their part to create visual beauty as well as the freshest most flavorful salad.
Nino Franco Rustico, Prosecco Superiore, DOCG
ANDERSON RANCH
Anderson Ranch, Eugene, OR Slow Roasted Lamb, Saffron Scented Potato
A duet of lamb rib chop and leg from Anderson Ranch in Eugene curry spices and paired with saffron poached potatoes from
Maison L’Envoyé Pinot Noir, Tamar Vall
Torbreck Runrig Shiraz, Barossa Valley, S Pre-Dessert
Second Course
BLOOMSDALE FARM SPINACH RISOTTO
Riverside, CA Acquerello Rice, Zuckerman’s Asparagus, Sunflowers, Desert Bloom Slow Cook Egg Yolk
A vibrant green risotto featuring the best rice in the world. The spinach is from County Line Farm in CA, it is cooked tender then pureed into a bright purée and folded into the rice at the end of cooking. Asparagus from Zuckermans farm is sous vide with meyer lemons and olive oil and garnished on the risotto. Sunflower petals from Diane Green in Boulder City along with salted Sunflower seeds add bitterness and texture to the dish while the slow cooked egg yolks from Desert Bloom brings richness and body to complement the 24 month aged Parmigianno Reggiano.
Emmolo Sauvignon Blanc, Napa Valley, 2016
THE LEMON
Yuzu Scented Whipped White Chocolate Ganach
A light yuzu scented white chocolate whipped ganach tangy lemon confit and mint “marmelad
Dessert
STRAWBERRY VAC
Oxnard, CA Harry’s Berries Strawberries, Poached Rhubarb, Pistac
A playful take on the traditional desert. Fresh organic H showcased three different ways, paired with poached r and mascarpone chantilly.
Third Course
PASTURE BIRD ORGANIC CHICKEN Pasture Bird Chicken, Temecula, CA Australian Black Truffle, Stuffed Artichoke, Natural Jus
True pasture-raised chicken from Temecula, CA. These are birds being raised the right way, only eating live grass as they move from pasture to pasture. The thighs are combined with black truffles and made into a stuffing for the artichoke and the breast. Olive oil crushed potatoes, sweet peas and baby carrots are the vegetables. The sauce is a reduction of the chicken bones along with red wine and truffles.
Diving into Hampton Water, Rosé, South of France, 2017
Dinner Menu Entrée
ANDERSON RANCH LAMB
Anderson Ranch, Eugene, OR Slow Roasted Lamb, Saffron Scented Potatoes, Vadouvan Curry
A duet of lamb rib chop and leg from Anderson Ranch in Eugene, Oregon. Slow roasted with fragrant curry spices and paired with saffron poached potatoes from Weiser Farms in Tehachapi, CA.
Maison L’Envoyé Pinot Noir, Tamar Valley, Tasmania, 2015 Torbreck Runrig Shiraz, Barossa Valley, South Australia, 2012 Pre-Dessert
THE LEMON
Yuzu Scented Whipped White Chocolate Ganache, Lemon Confit and Mint A light yuzu scented white chocolate whipped ganache paired with a refreshing, tangy lemon confit and mint “marmelade” center.
Dessert
STRAWBERRY VACHERIN
Oxnard, CA Harry’s Berries Strawberries, Poached Rhubarb, Pistachios and Mascarpone Chantilly A playful take on the traditional desert. Fresh organic Harry’s Berries Strawberries showcased three different ways, paired with poached rhubarb, pistachio crumble and mascarpone chantilly.
y eating live made into a ots are the fles.
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July 2018 I The Las Vegas Food & Beverage Professional 19
CHARDONNAY SUMMER
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Please enjoy our wines responsibly. ferrari-carano.com
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Diced Kitchen
Healthful Meals You Can Enjoy in Your Dining Room
By Bob Barnes
photos courtesy Diced and by Bill Bokelmann
Ever felt like indulging in a prepared meal but didn’t feel like getting dressed up and going out? Or just felt like kicking back in the comfort of your home but didn’t have the time or energy to cook? If your answer to either of these questions is yes, then you will want to read on to learn about Diced Kitchen, a ready-to-eat prepared healthy and nutritious meal concept that is taking Southern Nevada by storm. The Beginnings After giving birth to her daughter in 2016, Christina Martin, a personal trainer, before returning to work had several of her clients expressing interest in healthy prepared meals. Eventually she was preparing 700 meals a week and after filling her garage with seven refrigerators she realized the business had outgrown her house, and in 2017 Diced Kitchen was born. After sharing commissary space at Artisanal Foods, the business quickly again outgrew its space, and in early 2018 the operation moved to its current location in Henderson on Eastern at Sunridge Heights. While Martin was the original chef, handling the cooking duties now is Joe Cisneros, a classically trained chef who has worked all over the world and has held executive chef positions on the Vegas Strip. How It Works Martin and Cisneros work together in recipe formulation. Most of the menu of ready-to-enjoy meals is switched out twice weekly, which Martin says is a lot of work, but is fun and keeps customers happy with variety, and also allows for the use of the freshest seasonal ingredients. Some popular fan favorites that are available all the time include firecracker salmon, gluten-free protein pancakes and spicy BBQ turkey with gluten-free mac & cheese. Examples of weekly specials include the likes of shrimp scampi, cheeseburger mac, chicken teriyaki bowl, blackened NY strip, spicy Thai basil turkey, real crab California roll and low-carb breakfast scramble. Key factors are that the menu items are nutritious and healthful, use high quality ingredients and each package contains a label with microwave heating directions as well as info listing protein, carbs, fats and calories. The business operates on two fronts: as a storefront where one can come in and pick up meals that have been pre-ordered, or select meals on the spot; and as a delivery system, serving nearly all of the Vegas Valley. After ordering online, your order is delivered to your door or you can opt to pick it up. Delivery days are Wednesday (must be ordered by Tuesday) and Sunday (must be ordered by Friday) with a two-meal minimum and $4 delivery charge. If opting for delivery, a one-time fee of $30 is charged, to cover the cost of a brand new sizeable ice chest (yours to keep), for which orders are placed in with ice. Other Odds and Ends • For the twice weekly menu, visit dicedkitchen.com (click on Get Started) or sign up for text messages by texting 31996 and typing Diced in the body of the message. • Chef uses fresh and seasonal ingredients, locally sourced as much as possible. • While the storefront location offers a wide array of meals, selection is limited to what is on hand, so to be guaranteed of specific menu items they need to be preordered. • Catering is available. Business appears to be thriving, with approximately 250 deliveries and 150 customers a week visiting the storefront to pick up orders or for walk-in business. Martin informed that some customers have replaced their grocery shopping and time spent cooking with weekly orders. And, as the range of prices is $8-$14, it’s affordable for most everyone and barely more than the cost of fast food, but way more healthful. The meals are not only convenient for personal or family dinners, but are ideal for group dining and for entertaining when you don’t have the time, energy or expertise to present a finely crafted meal. The storefront is open daily 10-7 Mon.-Thu.; 10-5 Fri. & Sat.; and 10-3 Sun. For more information, to view the complete menu or to place an order, visit dicedkitchen.com or email support@dicedkitchen.com.
Diced Kitchen | 10890 S Eastern Ave. Suite 108 | Henderson, NV 89052 | (702) 820-8624 www.lvfnbpro.com
July 2018 I The Las Vegas Food & Beverage Professional 21
By Shelley Stepanek
The Palms, with its huge renovation throughout the whole hotel and casino, opened new venues with a spectacular night of parties. The Camden Cocktail Lounge greeted guests with champagne and wine, and the bar was open for every high-end drink. An ice carving was filled with sushi and salmon rolls. Photo opportunities were available at the front desk, where photographers were ready to give you a lovely shot. In the center of the casino, an artist’s natural history presentation was unveiled. The piece, a tiger shark divided into three parts, each piece in a suspended solution inside a plexiglass tank, will certainly be one of the most sought-after sights to see in Las Vegas. It is known simply as “The Unknown.” Guests downed shots of vodka and helped themselves to an unlimited caviar bar while praying the shark didn’t come back to life over their heads. The N9NE steakhouse, which has been a top-end place for years, has been totally redone in warm tones and renamed Scotch 80 Prime. Massive plates of stone crab, lobster, clams, oysters and king crab were all displayed on an endless table. Separately were prime rib, lamb chops, Kobe beef, medallions of beef and side dishes. Carving chefs were everywhere, and samplings were superb. A glassed-in private room, held plate after plate of desserts served by the loveliest of beautiful ladies. Drinks were endless. Upstairs, the Ghost Bar has been redone into the Apex Social Club. The view has not changed. It is a boutique open-air nightclub, overlooking all the city’s skyline. Stay tuned for many more remodels in the coming year. Another new opening, the M Resort unveiled its new culinary attraction: 16-A Handcrafted Experience. On the 16th floor of M Resort, the views are stunning. Here you can relax in the remodeled lounge or on the deck, probably the best place in town for any fireworks display. There are plenty of new handcrafted cocktails and beers that no other lounge in town carries. All cocktails are made from scratch with fresh juices and herbalinfused elements. Those who want to try numerous new wines can choose from a one, three or five ounce pour from a total selection of 40 options nightly. The new menu of shared plates and cocktails include The 16, which is a variety of 16 different flavors to create this signature cocktail. I also suggest the new Negroni with Aviation Gin, Cinzano 1757, Sweet Vermouth and Campari; or the Sidecar, stirred with Martell V.S. cognac, Cointreau, fresh lemon juice and simple syrup. V-P of food and beverage operations Michael Credico, along with his chef, have created new appetizers. Served tableside is Grilled Wagyu with three accompanying sauces, Australian Lamb Chops, Pan-Seared Hokkaido Diver Scallops and Wagyu Short Ribs. Fabulous service! Hours are Friday-Tuesday form 7 p.m.-1 a.m. Alongside the lounge is a banquet room for your next party. The 12th Annual Lee’s Beer and Tequila Experience was sold out once again this year. Held Saturday, May 19th, the Thomas and Mack hosted an endless list of suppliers of the top beers and tequilas around. There was live music, a lovely high-end silent auction took place and there were plenty of friends to be seen on this day. During the event you could see people with a new novelty item, a pretzel necklace. Groups had gathered and threaded their own and they were quite useful after many samplings. Jo Jo’s Jerky was there, along with Hussong’s Tequila, Milagro and the new Dirty Tequila and Tequila Chamucos. Did I mention I believe I tried all of these? The beers were too numerous to name, but Lee’s did a quality job. Be sure to check in for their next Wine Experience. Casa Di Amore, a long-time staple in Las Vegas, at Tropicana and Eastern, has opened its new backyard patio called Tiki Di Amore. With a full bar, plenty of Tiki decorations, great lounging sofas and a wild 8 ft. octopus, the place has been packed every night. Plenty of shading, cool fans and just the right kind of “Tiki” drinks, they also offer a happy hour. With monkeys hanging from coconut palms, and big Hawaiian pieces on the wall, come over and have a few generous libations. Now don’t forget the food, some of the best you can find in Las Vegas. 22 The Las Vegas Food & Beverage Professional I July 2018
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.
photos courtesy The M and Shelley Stepanek
Best of the Best
www.lvfnbpro.com
The Bottom Line When to Make Your Patio Suitable for Hot and Cold
If you’re fortunate enough to have a patio or other outdoor seating area, you have massive potential to create a new dimension of your restaurant experience. In many areas, though, harsh temperatures in both winter and summer can severely hinder this asset. Heating and misters...simple solutions, right? Maybe, but not always. The trick is assessing whether there will actually be a financial benefit to installing these items. Let’s walk through the strategy behind determining whether to invest in heating/ cooling for your patio. Have your numbers in order. This assessment requires a mise en place layout of information. You should have the following information available for a true cost-benefit analysis: • Number of covers, average check and average turnover time indoors • Number of covers, average check and average turnover time outdoors • Cost of purchase and installation for heating/ cooling system(s) and any additional financing costs, if applicable • Utilities and projected maintenance costs for desired system(s) • Cost of staffing your outdoor seating area Determine whether you have enough traffic to demand the extra seating. Before assessing whether to invest in your patio, ask yourself whether you have the capacity to accommodate everyone indoors. If you have a line out the door during most of your operating 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.
hours or you’re often fully booked, it’s simple to see that a closed patio leads to a lot of lost revenue. If you’re just seeing wait times during limited peak hours, it could get a little more complicated. Assess how many covers you believe walk away from your restaurant due to wait time. Multiply that number by your average check, and subtract any additional staffing costs and utilities charges. Factor in depreciation from your system costs/ maintenance as you see fit. If the result is positive, you may want to open up your patio. If not, then the costs outweigh any additional revenue you’d get from adding capacity. Set temperature thresholds. Operational costs change with the temperature. It’s one thing to run a heater to warm up a crisp night, it’s another to make your patio operational when it’s freezing outside. Two simple approaches exist to determine exactly where that line is drawn for you. First, the consumer insights approach. During busy periods, have your host ask guests whether they would like indoor or outdoor seating. If they say indoor, have the host ask if they would be willing to forgo the wait to sit outdoors if it was heated/cooled. Count the yes’s and apply the framework above. Next, the financial approach. Measure how your costs change as the temperature becomes more extreme. Critical junctions will come when you would need to install more equipment, in which case most guests wouldn’t want to brave the weather anyway.
Assess whether outdoor seating is integral to your atmosphere. Patio seating can certainly go beyond the numbers. Some restaurants rest their livelihood on their patios, whether for beautiful views, entertaining people-watching or casting a lively environment to attract more guests through their doors. If any of these factors apply to your restaurant, then keeping your patio open is non-negotiable. In other cases, such as boardwalks and shopping malls, virtually every restaurant in the area has a patio. You definitely don’t want to be the only one that closes your patio, as this will lead to the perception that your restaurant is ‘dead’ and will minimize foot traffic conversion. Conversely, being the only one with outdoor seating can have a positive effect as long as your guests seated outside look happy. If your business is less reliant on the fact that you have outdoor seating, best to stick with the financials. If you’re looking to create a patio for your restaurant, many of the methodologies above can apply in assessing the costs and benefits from both a financial and a brand standpoint. Similarly, determining whether to make an indoor expansion should take into account staffing and other variable costs. Just remember that in most cases, a patio is a guest’s first impression of your restaurant, whether they actually dine outside or not. Any equipment and remedies taken to brave weather conditions should be done tastefully and in a way that matches your atmosphere.
July 2018 I The Las Vegas Food & Beverage Professional 23
Vagrancy in the Valley: an Industry Challenge By Marisa Gancz
A combination of high unemployment and home foreclosure rates along with substance abuse have resulted in the Las Vegas metro area having the nation’s fourth highest rate of homelessness. Nevada is home to more than 7,800 homeless and 80% of them reside in Las Vegas. Officers Mel Frailey and John Purcell of the Las Vegas Metro Police Department left patrol to pursue their passion of helping those in need. In 2016, the officers began the MORE program, Multi-Agency-Outreach-ResourceEngagement. MORE collaborates with local organizations like the Salvation Army, U.S. Vets and HELP to match services to those in need. The pair spends their time offering available resources such as a ride to the DMV for an ID, a bus ticket for those who have family or friends outside of Las Vegas ready to take them in and connections to employers and shelters. These organizations that are part of the solution have the ability to offer those in need immediate housing, shelter relief, connections with jobs and access to substance abuse programs. Since MORE’s inception, the team has made approximately 4,000 contacts and transitioned 150 out of homelessness. The biggest challenge the officers face is when homeless turn down services. If they want to accept services, it is all up to the individual. MORE officers urge the community to call the homeless outreach team, (702) 229-MORE, and not the police. Purcell, Frailey and the rest of the outreach team can help with connecting an individual to a service provider and even assist with safe transportation. While we continue to combat the issue of homelessness, local businesses suffer from those who refuse assisted services. Homeless encampments and dirty needles left in restaurant bathrooms present unique workplace safety risks that are difficult to identify and predict. These dangers need to be managed as much as possible, according to Jesse Perez, a safety expert. Jesse Perez, Regional Security Manager of McDonald’s Corporation, discussed these concerns at a Safety and Security training held on June 15. Owners and operators have a responsibility to their customers, employees and themselves to create and maintain a safe environment.
training employees and continuing to prepare for different scenarios. The plans and procedures should specify exactly what employees should do when dealing with certain situations or hazardous materials. Vagrants seek environments with sources of money, often close to where they live. They tend to be unpredictable and may pose a health and safety risk. Crimes such as theft, vandalism and destruction of property may increase due to vagrant activities. As the officers behind MORE mentioned, law enforcement does not view homelessness as a crime and will not utilize jail as a method of vagrant removal, unless the law has been broken. Restaurant operators together with law enforcement can work to successfully resolve non-threatening situations by contacting 311, the number used for a nonemergency where there is no physical threat, no verbal threat, passive loitering, passive noncompliance and no signs of endangerment. If an attempt to remove a vagrant results in a potentially dangerous or threatening situation Officers Frailey and Purcell urge operators to contact 911. An emergency situation may arise when the individual has become physically aggressive, a safety risk has occurred, the individual is threatening people, the individual is verbally aggressive or there is a medical issue present. In communicating with a vagrant, consider verbal de-escalation. This tactic is used in an attempt to prevent a person from causing harm to themselves or others. To verbally de-escalate another person, you must communicate clearly. Both you and the other person must listen to each other. Disarming the individual with your words, depending upon the individual, can result in voluntary compliance, voluntary cooperation and voluntary collaboration. Verbal De-escalation Tactics: • Listening • Distracting the other person • Re-focusing the other person on something positive • Changing the subject • Using humor (sparingly) to lighten the mood (be very careful with this!)
One local McDonald’s employee recently feared for her life as a vagrant threatened her with a knife. Others have been physically and verbally assaulted, resulting in labor shortage and decreased profits.
• Motivating the other person
Due to the unpredictable nature of these situations, Mr. Perez believes mitigating these risks starts with developing internal policies,
If verbal de-escalation does not solve the problem, the individual may begin to escalate the situation. Signs of this include unintelligible
• Empathizing with the other person • Giving choices • Setting limits
24 The Las Vegas Food & Beverage Professional I July 2018
speech, flailing body gestures, yelling/loud arguing, being unreasonable and not following instructions. Always remember communication is key: 80%-90% of communication is non-verbal. It is important to identify exactly what we are communicating with others non-verbally. You may be trying to de-escalate the situation by talking to the individual, but your body language may be showing a willingness to get physical. It is also important that we recognize and understand the non-verbal cues from another person who has the potential of escalating. Facial expression and body language are 56% of daily communication. When people are angry, they sometimes do not “listen” to the words that are being said. Remember the difference between “hearing” and “listening.” People do “see” and react to what you are “saying” with your body language. Be careful with the message you are sending: • Finger pointing may seem accusing or threatening. • Shoulder shrugging may seem uncaring or unknowing. • Rigid walking may seem unyielding or challenging. • Jaw set with clenched teeth shows you are not open-minded or listening to their side of the story. • A natural smile is good. A fake smile can aggravate the situation. • Use slow and deliberate movements—quick actions may surprise or scare the other person. As business owners and members of the community, we should remember that vagrants may or may not have chosen their lifestyle and could suffer from narcotics or alcohol abuse and may be mentally incapacitated. As we progress it is important to open the lines of communication within our organizations and align with the MORE team and our local law enforcement. The Nevada Restaurant Association is working with MORE and community leaders to help restaurants manage incidents and help homeless with services. Over time and increased cooperation, this unified relationship can raise awareness, assist in providing individuals the help they need and offer operators a safe and secure environment in their restaurants. * To become more involved in your local community the Las Vegas Metropolitan Police Department opens its doors for a public forum with the police officers who patrol your neighborhood the first Tuesday of every month. This program is an excellent opportunity to get involved with your police department. www.lvfnbpro.com
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
I know there are other “old timers” out there who think just like me. If we are looking for or trying to establish that thing called “service” then we will have to get a time machine and travel to the past. I don’t believe that our current societal or social norms have the slightest clue or capacity for serving others. I know I sound harsh and judgmental, but I have a basis for my opinions. It’s in my DNA and permeates my every thought. I notice the impatience, rudeness and lack of caring in almost every encounter. If ever we want to return to a polite society and any semblance of “service,” here’s what we must do going forward…
What Ever Happened to Customer Service?
• Teach our children manners and courtesy. • Lead by example–show the behaviors that we want them to have.
I don’t know if you can but I remember when customer service was real. It was down-to-earth, genuine, caring for and about the customer. I know that I’m aging myself a bit, but there was a time when the customer came first and businesses did everything they could to keep you. Here are some examples of what I can recall… • When a gas station attendant would run out of the office, greet you with “hello, how may I help you” and pump your gas. They even managed to clean your windshield and the side mirrors as well. • I can remember when there was no charge for a bank account, you were greeted with a smile and the teller would take my $5.00 deposit for my savings account and write the new balance in my passbook. There was no monthly fee or service charge for a low balance (this banking experience is non-existent today). • I remember when you could return to a merchant with goods or services that you paid for that were faulty and they apologized for the inconvenience and took care of the problem right away (not like today where you do all the work to fix a service problem and get nothing but attitude and excuses). • I remember a time when you’d walk through a door and anyone ahead of you would hold
it for you and wait, and it was natural to say “thank you” to them with sincerity for the courtesy! (today that same door just gets slammed in your face). • I remember when “service” meant someone serving you and you tipped according to the quality of that service (now a certain percentage tip is expected regardless of quality of service). So, what is service like today? Well it’s like those situations that I’ve mentioned above in parentheses. It’s a “fix your own problems” and “don’t bother me” experience in many ways. Let me give you some examples. • I called my credit card bank company about a fraud situation the other day and they said I’d have to call the merchant where the fraud charges came from? Hmmm. I didn’t make those purchases, so why wouldn’t they even speak to me or refund the erroneous charges? Again, do it yourself mentality of passing the buck. • I had a poorly prepared meal with burnt food at a local BBQ establishment at a large casino and spoke to the server and then the manager about the poor quality of food. I hadn’t even asked yet for a replacement or refund and she just looked at me and said “Hmmm” – and then she walked away doing nothing at all.
• Stop making excuses for life not giving us all that we “deserve.” • Develop a work ethic and then find pride in our accomplishments. • Be thankful for what we have, such as: our health, family, food on the table and place to sleep as well as a safe and free country. I think that the key to bringing back customer service is to develop the capacity to again care about the customer experience and then train to those expectations. It has to become a high priority for business to care about and understand what it’s like for your patrons as a customer of your establishment. I believe, with all my heart, we truly do care but that we have just lost our way due to technology and greed. We need to bring back those solid attributes of communication, caring about others, and respect–and we can recover if we try. Finally, if you’ve had any similar and interesting “service” experiences, I welcome you to drop me a line and share those situations. I plan to have ongoing articles on this topic every 2-3 months and will print your stories.
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.
www.lvfnbpro.com
July 2018 I The Las Vegas Food & Beverage Professional 25
USBG Las Vegas
Las Vegas is a great place to be a bartender. Whether you work in a local gaming bar, fine-dining restaurant, or a high-volume club, there are a multitude of opportunities to live the bartending dream. For those of us that choose to, there are even opportunities to better oneself, as with the USBG. Our Las Vegas chapter of the USBG was founded in 2001 by local legends Tony Abou-Ganim, Livio Lauro and Francesco Lafranconi, among others. Along with doing philanthropic work, the USBG has been a driving force in our industry for professional development. One key example is the USBG Championship series. It was a four stage competition sponsored by Casa Noble Tequila and was held over weeks and tested competitors on virtually all aspects of our craft. It involved an individual cocktail competition, team event and the Championship finals. The ultimate round was held at Flock & Fowl Downtown where the top three worked a shift behind the bar and were judged on many facets of bartending with a focus on the ultimate metric of bartending, hospitality. The top three, Christopher Bellafatto, Wes Bell and Ryan Clark, were all impressive in their execution, but in the end, Ryan Clark took home the win! We had a chance to speak with Ryan and second place winner Wes Bell and got their thoughts about the competition, the USBG and the art of our craft.
By Adam Rains Co-authored by Brian Bridgeman 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.”
a thousand times. But mostly I just go into work and try and treat the bar like it’s my home and be the best host I can. What were the best parts and most challenging parts of the comp? Winning is always the best part; the most challenging was coming up with the finals night round. We only had a few days to get a drink menu of five cocktails in and I also wanted to stand out through theme. But at the same time that force to create is also one of the best parts. How did it feel to win??? To be able to with the USBGLV chapter bartending competition was great; there were so many talented bartenders involved from all over the city. And after four rounds of tough competition being able to pull out a win was very satisfying. The Lauryn Hill by Ryan Clark Casa Noble Reposado 1.5 oz 1 oz Raspberry Reàl 1 oz Lemon Juice 1 oz Egg White 2 dash Chocolate Bitters Combine in a Shaker and “double shake” (with and without ice), pour into a coupe and garnish with 2 raspberries and grated chocolate.
photos courtesy Ryan Clark
Wes Bell 2nd Place Winner
Ryan Clark 1st Place Winner Where do you work and where are you from? I work at Vince Neil’s Tatuado inside Circus Circus. I get to work with a great bar team and management; I work the party bus bar, which is a flair bar. It’s great that I get to come to work and have fun with the guests every shift. I have been in the bar & nightclub business for 25 years and am from Canada. I have been heavily involved with flair bartending competitions over the past 13 years. Tell me about the USBG. I joined the USBG in 2014 so four years. I love the community and opportunities for competition and learning it provides. Because of the USBGLV I have made great new friends, been fortunate to compete and win in a few competitions that have sent me to Mexico, Puerto Rico, Louisville and next to Estonia for the IBA World Cocktail Championships. Also we constantly get the chance to learn about current and new products oftentimes from the people who make them and master distillers. Without the USBG I would have missed out on so much. What is your approach to bartending? Even though I have been doing this for a while, I am always trying to learn something new, whether it be a spirit or category knowledge, new technique or a different way to look at what I already have done 26 The Las Vegas Food & Beverage Professional I July 2018
Where do you work and where are you from? I’m currently working at Onyx Bar in the Red Rock Resort. I love that with Stations’ push towards craft cocktails and mixology I get more creative liberty and freedom than a good majority of casino bartenders in Vegas, but still enjoy the benefits of the corporate umbrella. I enjoy my bar specifically because it does afford me the opportunity to make great money on some really busy nights, but also really build relationships with my guests on the slower ones. I am originally from upstate New York, but I’ve been in Vegas for 11 years. I spent just over seven of those in the Air Force, and I’ve been behind the bar for about 3.5 years. How long have you been in the USBG? I’ve been in the USBG for almost two years now. I love the camaraderie, as well as the networking and educational opportunities. How did you feel about this competition? The most challenging part of the competition was really how quickly everything went down. Favorite part was the day I spent wearing the dress. Definitely a nice breeze that day. I was really happy to place 2nd in the comp. I know I made some rookie mistakes, but that’s because that was the first time I ever made it that far. I think I could’ve done a lot better, but was thankful for the experience 100%. El Amargo Escoces by Wes Bell 1 oz Casa Noble Blanco 1 oz Cynar .5 oz Drambuie .5 oz Grapefruit Juice Combine all ingredients in a shaker with ice and then shake with ice, strain into a rocks glass with a grapefruit peel garnish. www.lvfnbpro.com
UNLV
By Justin Leung
photos by Justin Leung and Deanna Wong
Epicurean Society
Justin Leung, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students. As the journalist on their leadership team, Justin desires to share the club’s experiences with the public. He is from Georgia and decided to pursue his passion for hospitality in Las Vegas.
“Are we at the right place?” I remember asking myself as I approached large wooden doors. I was beginning to think that Google Maps had led me to the wrong place. I double checked on my Map app and confirmed the address to be: 5808 Spring Mountain Road, Suite 104. I was starting to think Gäbi Coffee and Bakery had moved locations. Before another second of doubt, people walked out from the other side of the doors holding iced drinks and pastries. I held the door after them, peering my head into the space. Upon stepping foot into the establishment, we immediately saw the display case filled with croissants, cheese danishes, cruffins, green tea red bean cakes, and even a lychee rose cake, all of which were shimmering under the display light. There was no need to look around anymore: we, Epicurean Society, arrived at Gäbi Coffee and Bakery. Open every day of the week from 9:00 a.m. to 11:00 p.m., Gäbi Coffee and Bakery serves a plethora of lattes, cakes and tea. The ambience was calming, welcoming, but louder than we had expected; it was understandable since families and groups of people had already begun to settle into the bakery. We were no longer in Chinatown and definitely nowhere near Las Vegas anymore, or so, that’s what we felt as we browsed and examined the coffee and bakery shop. Gäbi infuses the modern interior design nearly every Instagram user craves for, with a Korean cultural influence, traditional tea cups, books, vintage furniture and background jazz music. The business has long since attracted media coverage all around Las www.lvfnbpro.com
Vegas since its opening day on April 12, 2018. The center of the bakery shop is an atrium surrounded by glass: a greenhouse kitchen space with pots and plants suspending from its ceiling. Not only do bakers prepare all of their products there, medium and mediumdark coffee is roasted in this area as well. One member commented, “I can smell the coffee beans from here,” as she stood in line near the cashier. Her comment was among multiple positive remarks. Members including myself stood transfixed at a greenhouse placed in the middle of a business. Each Epicurean Society member resonated in some way with the bakery. Some loved the aesthetic appeal; others enjoyed the homey environment; a couple of members relaxed with tea on the wooden seating area. We had ordered the Danmee cake slice, the rainbow cake, an iced vanilla chai tea latte, the iced matcha green tea latte, the Gäbi coffee, the tiramisu cake and the lychee rose cake. Our wait felt shortened as we watched the kitchen staff as they moved about in the atrium. Describing a singular flavor of the Danmee cake slice was difficult at first; however, a prominent taste was the grape, light-purple jelly layer at the top, finished with decorative flowers and rosemary. The slice is maintained by a mousse overall while the cake starts in the middle and meets the crust at the bottom. In supplement to the smooth texture of the slice, there was a trail of raspberry sauce and fresh raspberries to enhance the experience from light saccharinity to a moderately sweet dessert. And, don’t forget
about the edible, chocolate topping branded with their logo. The Danmee cake slice was a satisfying journey by itself and left members smiling after each bite. Our second tasting was the rainbow roll. While it didn’t have much flavor to it, the sponge cake was light, fluffy, nicely executed and presentable. The powdered sugar and whipped cream salvaged the cake. Epicurean Society enjoyed the two lattes: vanilla chai and matcha green tea. “The chai is a little bit stronger than the vanilla, I would say,” a member said. “Though, it’s a very enjoyable drink because the chai is very good.” “The matcha green tea is also strong, but I like that it isn’t so sweet that your throat starts to dry up. I came for the matcha, not sugar and milk,” another member added. With all of the sweets that we were enjoying, our Gäbi coffee was a more bitter adventure. Its authenticity was the topping: cocoa nibs. Members dug straight into the long-awaited tiramisu and the lychee rose cake. The tiramisu cake was presented in a cup on top of a flowery-decorated china, had dense structure to it and a light taste. As the cherry on the cake for our evening at Gäbi, the lychee rose cake was moderately sweet with a flowery, rose taste at the end. It was fluffy but needed slightly more lychee flavor to it. Epicurean Society members certainly enjoyed the Danmee cake, matcha green tea latte and the lychee rose cake. Our chapter at Gäbi closed with the wooden doors: Members bid each other farewell longing to reunite in August.
July 2018 I The Las Vegas Food & Beverage Professional 27
The RESTAURANT EXPERT Three Things You Can Do to Control Labor Cost
By David Scott Peters David Scott Peters is a restaurant consultant, coach, speaker and founder of TheRestaurantExpert.com, a company committed to the success of independent restaurants. Peters is a restaurant industry-recognized blogger and his writing is regularly published in restaurant industry publications, such as Restaurant Hospitality, Catersource, and QSR Magazine. Learn more at www.TheRestaurantExpert.com.
Labor is a major area where restaurants can bleed profitability. Why? When the clock goes tick, you owe! For your food costs, if you buy too much food, as long as it’s not wasted, spoiled or stolen, you can use that food tomorrow. But if you bring in too many people, too early and you’re slow, you can’t tell those employees that the hours they just worked don’t count. This makes it vital to have systems in place to control your labor costs.
Here are three things you can do now to control your labor costs: 1) Schedule less There’s a myth in the restaurant/hospitality industry that by bringing in more staff, you will give your guests better service. The challenge with this is it’s actually the complete opposite. You want to give your guests a great dining experience, so you bring more servers in to be the most attentive and offer “WOW” customer service. Or you bring in an additional cook for faster ticket times. But when you have too many people working and not enough work, they tend to talk with each other and end up giving less than great customer service. Instead, I suggest when you are staffed to a level where you think you could use one more person on the floor, your guests get the best experience you can deliver because your team doesn’t have extra time to play grab-ass and get distracted with each other. They only have time to stay focused on the guest. The end result is happy customers, higher sales and lower labor costs. 2) Schedule based on a sales forecast There is a way to know what the right number of hours is without relying on your gut feeling. It’s extremely common for restaurants to schedule like they always do even when their sales are lower than expected, or when they are coming out of a high season. The challenge is this practice can literally rob you of your profits faster than almost anything else in your
business. Changing this practice starts with making your best guess of what you think your Monday–Sunday gross sales are going to be for the whole restaurant by the 20th of the current month for the next month. This enables you to adjust your schedules to take care of the needs of your guests and your business without losing money. Add to this having a labor cost percentage target to shoot for (a labor budget), and you can simply multiply your forecasted sales times your labor cost percentage target to know how much money you can spend on labor next week. Subtract salaried management, and like magic, you know what you can spend on hourly employees to stay on budget and can adjust your schedule to match. This allows you to go into the week on budget vs bringing people in and praying you’re busy enough to pay for them. 3) Track labor on a daily basis Yes, I want you to track your labor cost every day. All you need to do is run a daily report in your point of sale (POS) system each day to see how much you’re paying your employees who worked that day and divide that by your gross sales for that day to know what your labor cost is. Then as each day goes by, just add the labor costs together and the sales together and divide them, continuing to total and divide to get your running labor cost. The hard part about this process is understanding that once you write a
28 The Las Vegas Food & Beverage Professional I July 2018
schedule on budget, that labor target is different each day. For example, let’s say you are shooting for a total 30 percent labor cost for all hourly employees, before taxes, benefits, insurance, and not including salaried management. Next, you adjust your schedule to be on budget. What you will see after you make the adjustments to your schedule is that your labor cost, based on how you scheduled, may be at 33 percent on Monday, because you had your butt handed to you over the weekend, and now you have a ton of prep to do to be able to handle the next few days of business. And since Monday is your slowest day of the week, the labor budget takes a hit. But you also know that on Friday, your customers are managing your efficiencies, that you’re so busy you couldn’t add another server or cook and that your labor cost will be about 27 percent. Ultimately, if you use the hours and dollars budgeted for that week, you will be on budget after averaging it all out. Ultimately, management will have a different labor target to shoot for every day of the week to stay on budget and hit the labor percentage goal. When you slim your staff down, schedule based on a budget and track your labor on a daily basis, you are putting your management team in a strong position to not only control your labor cost and make the business more profitable, but you also gain the benefit of happier customers and a management team who controls the business, not the other way around. www.lvfnbpro.com
The Catering Coach How to Price Catering to Be Profitable
You have such an advantage over the chains when it comes to off-site catering. Why? It’s simple. As an independent restaurant owner, you do not have to follow what the corporate office dictates. You can go beyond the “same old same old” and make decisions based on what your customers want. Take advantage of this and make your catering rock—BUT do it so that you can be profitable. I have owned a catering company for more than 20 years, and I have made the mistake of catering events with large gross sales dollars but low-to-no net profits. I had to learn the hard way that profits start with the pricing of the menu. If the menu is priced wrong, you lose money before you deposit the event-booking fee in the bank. Pricing a menu profitably starts with taking the wholesale cost of the food for the menu and multiplying by three times or more. Many caterers stop at that step. All of the rest of the “costs” for the event such as labor, guest utensils and plates, ice, etc., they absorb in the multiple that they have made on the wholesale cost of the food. This is WRONG! Here’s another big error restaurateurs make. A happy restaurant client approaches you after they have just eaten your signature beef kabobs. They ask how much would it cost to have you cater a party for 100 friends at their home and serve those fabulous beef kabobs. You are flattered and hand them your restaurant menu. You tell them it would cost the same as the price on your menu. When you hand them your menu, you lose any and all profits for that event. In other words, you were “had at hello!” www.lvfnbpro.com
By Sandy Korem Sandy Korem, catering expert, is CEO and founder of one of the top 20 catering companies in the U.S., Dallas-based The Festive Kitchen. She was awarded the White House Food Service Medallion in 2008 for outstanding food service to President George W. Bush. Her company, www.thecateringcoach.com, helps restaurateurs take their off-site catering revenue stream to a different level. If you have any questions about how to launch a profitable catering business, email her at sandy@thecateringcoach.com.
Let’s take that home party for 100 and learn how to make money, not lose it. Let’s assume that the price of the beef kabobs on your restaurant menu is $18. Event stats: • 100 guests • Poolside, casual setting • Stations for serving • Quality plasticware • Start time: 7 p.m. • End time: 10:30 p.m. • Client providing alcohol • Caterer providing soft drinks, tea, water • Caterer providing two food tables with cloths, bar and bar back table with cloths Costing facts: • Soft drinks, tea, water charged at $2.25 per person (pp) = $225 • Plasticware at $2.95 pp (2 plates, 3 cups, 3 napkins, 2 forks pp needed for the entire event) • Staff: $765 o Two kitchen staff at $20 an hour from 5 – 11:30 p.m. = $390 o Two hours for staff to pick up and bring back food = $60 paid to staff. Charge client $85 o One bartender from 5:30-11:30 p.m. = $180 • Ice delivered for $75. Charge client $90. (If you bag your own, charge at least the same as the local ice company.) • Table, bar and cloths rentals = $251 from rental company. (If you provide them, charge at least $200.)
Total so far is $1,626 and you haven’t charged a penny for food. If you charge the client only $1,800 ($18 x 100 guests) for the entire event because the beef kabobs are $18 per person on your menu, then you are definitely going to lose money on this event. In fact, you are paying them to have a party in their own backyard. YIKES! It’s very easy to explain these costs to your client. Just list them as line items on a summary, and they understand the costs easily. The biggest pushback might be for the plastic plates, cups, forks and napkins. They might ask why those items are not included in the food costs. If the client asks that question, my answer is, “Oh, sorry, I wanted to make this easy for you by providing those items. I would be more than happy to take them off the proposal for you. Just have two plates, three cups, napkins, two forks per person available for us when we arrive so we can set them out for your guests.” Ninety-nine percent of the time the client will then understand that you are providing a service to them and will totally let you bring the “guestware” and charge them for it. Simply stated, food that leaves your restaurant for a catered event costs more than when served in your restaurant because of all the added costs and travel. You must charge for these items to be profitable. For more valuable insights to create more success in your catering business visit thecateringcoach.com.
July 2018 I The Las Vegas Food & Beverage Professional 29
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 7-8 Somm Summit Seattle will invite sommeliers, professionals, collectors, stewards and aficionados to taste, talk, learn, share and celebrate the world of wine and spirits. Vintages and varieties will abound throughout this two-and-a-half-day symposium featuring seminars, tastings, networking with industry professionals and personal one-on-one education and interaction with premier national and international wineries. sommsummit.com July 19-21 The 15th annual California Wine Festival taking place just off the sand in Downtown Santa Barbara will showcase nearly 250 wines from more than 70 wineries and 30 fine dining restaurants and gourmet food companies. www.californiawinefestival.com July 21 Big Dog’s Brewing Summer Beer Fest & Reggae Party, held in the outdoor area of the Draft House at Craig Rd. and Rancho Dr. in northwest Las Vegas, will offer live bands playing reggae, BBQ platters and more than 45 local, regional and international beers. bigdogsummerfest.com July 28-29 The PMA-Produce Marketing Association will hold its annual foodservice show in Monterey, California with a two-day trade show with demos and tastings throughout the event. Excellent show to attend and learn about the most current produce programs and products from the various suppliers to the foodservice industry. www.pma.com/events/foodservice August 19-21 This year the Western Foodservice & Hospitality Expo will be co-located with the Coffee Fest and Healthy Food Expo and returns to the Los Angeles Convention Center, organized by the CA Restaurant Association featuring new product and services geared for the food & beverage industry. www.westernfoodexpo.com
October 8-11 G2E (Global Gaming Expo) will return to Las Vegas, hosted at the Sands Convention Center. This is the largest gaming show in the world which includes F&B@G2E in the Food & Beverage Pavilion dedicated to all F&B related food & beverage products and services to the casino gaming industry. www.globalgamingexpo.com
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Keep Memory Alive Event Center 702-263-9797 kmaeventcenterlasvegas.com
page 2
Big Dog’s Brewing Company page 30 www.bigdogsbrews.com 702-368-3715
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
page 30
Designated Drivers, Inc. designateddriversinc.com 877-456-7433
page 30
Riedel riedel.com
page 32
Ferrari-Carano Vinyards & Winery ferrari-carano.com
page 20
White Soy Sauce www.whitesoysaucefood.com
page 11
FORKS: A Quest for Culture, page 10 Cuisine, and Connection www.forksthebook.com
4310 W Tompkins Ave Las Vegas, NV 89103
702-645-0049
www.jayssharpening.com • customerservice@jayssharpening.com
Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow. Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule. Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.
W Harmon Ave Jay’s Sharpening Service
Cutting Board Resurfacing & Replacements
Arville St
September 14 The 2018 Greek Food Festival marks the 46th year of Greek dancing, Greek music, Greek food and just plain fun and excitement sponsored by and held at St. John the Baptist Greek Orthodox Church in Las Vegas. www.lvgff.com
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Steak & Table Knife Re-Serration / Sharpening
W Tropicana Ave
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
CABERNET
COLOR UP YOUR LIFE! RIEDEL.COM