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Issue 8 Volume 17
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The Women Behind Food and Beverage at The Venetian/Palazzo
Nicole Brisson Culinary Director of B&B Hospitality
Philippa Fryman Vice President of F&B at The Venetian/Palazzo
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August 2017
CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER
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WELCOME TO OUR AUGUST 2017 ISSUE OF THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL from a very hot Las Vegas, where we are already experiencing flash floods in the middle of the day! I often wonder how Las Vegas continues to bring in record numbers of visitors in spite of the 114 F degree heat. Aren’t there areas closer to their home that the weather would be more forgiving? But then a quick look at regional, national and international weather tells us the real story. Please note that any beer and wine left in this temp for any length of time will destroy it and in fact, any beer, wine, or sake shipped to Las Vegas must be refrigerated.
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ON A COOLER NOTE, OUR AUGUST COVER FEATURE IS DEDICATED TO TWO TOP COOL MANAGEMENT WOMEN BEHIND THE FOOD & BEVERAGE AT THE VENETIAN-PALAZZO, NICOLE BRISSON AND PHILIPPA FRYMAN. Nicole is Culinary Director of B&B Hospitality and Philippa is Vice President of F&B at The Venetian-Palazzo. Join Leah Schmidt as she goes one-on-one with each of them for an in-depth question and answer session. PAGE 9 WILL TAKE YOU TO CHEF LES KINCAID’S FOOD FOR THOUGHT where he brings us to the time of the year to think ‘Cool Food’ and a Summer Watermelon Arugula with Feta Salad recipe for anyone’s level of culinary experience! PAGE 11 INTRODUCES THE MUCH-ANTICIPATED SPARROW & WOLF BY CHEF BRIAN HOWARD which finds itself at the top of Las Vegas off-Strip restaurants in Dining Out with the Harrises, where you can see what the buzz is all about. ON PAGE 12 YOU GOTTA LOVE “BRETT’S VEGAS VIEW” BY JACKIE BRETT, and her great research on what’s happening up to date in Las Vegas from current headliners to offStrip shows and places to eat drink and be merry! Just remember, keep cool! CHEERS! MIKE FRYER
Page 4 Hot off the Grill!
Page 13 COOK•EAT: Asia Asian Processed Foods
Page 5 Wine Talk Wine and Weed…the Newest Trend (or Controversy) on the Rise? Page 6 What’s Brewing
Page 16 COVER FEATURE The Women Behind Food and Beverage at The Venetian/ Palazzo
Page 8 What’s Cooking Page 9 Food for Thought Time of the Year to Think “Cool Food” Page 10 Chef Spotlight Chef Jamie Tran, Owner and Executive Chef of The Black Sheep
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Page 14 Twinkle Toast Miklos Katona Goes Green!
Page 22 Human Resources Insights HR Metaphor: Do you get more flies with honey?
Page 23 The Bottom Line Treating Your Service Staff as Your Greatest Asset… Because They Are
Page 24 Tasteful Destinations
Page 18 Made from Scratch Conversation with a Cheesemonger in Claremont PART I
Page 26 Nevada Restaurant Association Nevada Breakfast Week
Page 19 Product Review
Page 28 Product Spotlight
Page 11 Dining out with the Harrises The Much-Anticipated Sparrow & Wolf Opens
Page 20 Best of the Best
Page 12 Brett’s Vegas View
Page 21 UNLV Epicurean Society
Bob’s Beer Bits and Sips
Page 30 Events Ad Index
August 2017 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com
HOT OFF THE GRILL!
August 2017 Mike Fryer
Sr. Editor/Publisher
Pictured here are our Beverage Editor Adam Rains, Bulleit Owner Tom Bulleit, DIAGEO Whiskey Ambassador Doug Kragel and Caroline Boger enjoying lunch at the classic French Creole eatery Palace Café while in New Orleans for the Tales of the Cocktail bartending extravaganza. The Café has a lively, elegant decor and a great bar in the back. The group tried many types of seafood including a creamy, savory & delicious Crab Cheesecake, and on that day enjoyed some of America’s best whiskey from Mr. Bulleit himself.
Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
Juanita Fryer
Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@lvfnb.com
Bob Barnes
Editorial Director bob@lvfnb.com
A lot of changes have been happening at the Tropicana, all of them good, including the opening of Oakville Steakhouse, named for its emphasis on Napa Valley wine. At a recent media tasting our Editorial Director Bob Barnes and Editors at Large Elaine and Scott Harris were treated to delights including Lamb Eggplant Taco, Ahi Tuna Poke, Heirloom Tomato and Burrata Cheese, Pan Roasted Sea Bass, Texas Wagyu NY Strip, Dry Aged Bone In Filet, Lobster Scalloped Potatoes and Deconstructed Banana Cream Pie. Based on our tasting, this is a new restaurant worth checking out, again and again.
Elaine & Scott Harris Editors at Large harris@lvfnb.com
Our Senior Editor Mike Fryer recently went on an Alaska fishing venture assignment to Seldovia, but no one mentioned that the town had no roads in or out, so he had to resort to sea or airplane and the comforts of the Alaska Air Taxi…
Juanita Aiello
Adam Rains
Creative Director juanita@lvfnb.com
Beverage Editor adam.rains@lvfnb.com
Advertising sales@lvfnb.com
Article Submissions/Suggestions articles@lvfnb.com
Calendar Submissions calendar@lvfnb.com
Website webmaster@lvfnb.com
Press Relase Submissions news@lvfnb.com
General Information info@lvfnb.com
@lvfnb
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Journalist Aimee McAffee
Photographer Joe Tholt
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalist UNLV Epicurean Society Kimberly Verdin
Journalist John Rockwell
Journalist Chef Spotlight Leah Schmidt
Journalist Good for Spooning LeAnne Notabartolo
Journalist COOK•EAT: Asia K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Al Mancini
Journalist Heidi Rains
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
Journalist Latenight Megan Nicolson
Journalist The Bottom Line Ben Brown
Photographer Bill Bokelmann
Photographer Joe Urcioli
Journalists Twinkle Toast Erin Cooper & Christine Vanover
Journalist Lisa Matney
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www.lvfnbpro.com
Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www. aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.
Wine and Weed…the Newest Trend (or Controversy) on the Rise? Definitely a trend…but a controversy for some. For those of you who might not be aware, marijuana was recently legalized for sale for recreational use in the state of Nevada. While there are still legal issues of who can legally distribute from grower to retail locations, recreational sales have begun as of July 1. In California, marijuana is currently legal to sell for medicinal purposes, and is on its way to legalization for recreational purposes. So, what does this have to do with wine, do you ask? California is a large wine producing state, while both California and Nevada have a large wine consumer market. Regardless of whether you are an opponent or proponent of marijuana use, we cannot deny the fact that it has entered as a competitor in the general consumer-industry, even competing with the wine industry in some regards. Interestingly enough, the two industries do have some aspects in common. Most obviously, both are agricultural products whose growers pride themselves on a product focused on quality, with many aroma/flavor variations. Unfortunately, marijuana crops also take valuable water resources away from wine grapes, bring in invasive pests, and also come with the unique, pungent aromas that overtake other smells. However, there has to be some type of happy medium for these two industries, especially in places like California where they are both grown. Here to embrace this discussion is the Wine & Weed Symposium being held in Santa Rosa (California), on August 3 (http://wine-weed.com/). This will not be a wine versus weed event, but an event that will examine how the legalization of marijuana will affect the wine industry as a whole. Experts from both fields are invited to discuss various topics of interest, such as new products, regulations, exploring the potential to co-exist. Believe it or not, there are now well over 2,000 recorded strains of cannabis, according to Leafly.com (https://www.leafly.com), and its search filters can organize the types by flavor: berry, citrus, tropical, nutty, spicy/herbal, earthy, etc… sound familiar? The scented oils (terpenes) in the cannabis plant result in strains with a variety of aroma and flavor characteristics. Being unfamiliar to the connection of wine and weed, I took it upon myself to do a little research around the topic. Turns out, there are a number of companies that have created some interesting marriages of wine and marijuana. Pot-Pairing Given that the marijuana industry is closely tied to the food and beverage industry already, it is no wonder that exploration of wine and cannabis has also begun. Even the publishers of The Tasting Panel and The SOMM Journal have created The Clever Root publication, which caters to chef and modern cuisine trends, including the cannabis industry. Pot-pairing events, as they are also called, are an exclusive experience, where guests can experience fine dining cuisine paired with marijuana, as well as wine or other beverages. Cultivating Spirits offers a 3-course paired dinner, while companies like Mason Jar Event Group and Sonoma Cannabis Company hosts various types of cannabis-themed events. Wine is also increasingly being recommended as a pairing for marijuana as well. Leafly.com even created an infographic depicting a wine and cannabis flavor pairing guide - http://tinyurl.com/ybb7n9x2. Marijuana-infused Wine There have been a growing number of wineries who have traded their grapevines in for cannabis crops instead. However, it looks as though there are some wineries that have chosen to marry the two. Typically, the wines are infused with marijuana during the fermenting process, where the THC is extracted. www.lvfnbpro.com
Rebel Coast Winery is a company that infuses its Cloud Colony single vineyard Sauvignon Blanc with marijuana. CannaWine, on the other hand, makes wine infused with CBD, or cannabidiol, which is a different strain than the more typically known THC marijuana strain. While the wines produced in California can only be sold to those possessing medical marijuana cards, wineries continue to experiment with infused wine products. There are many opinions regarding the legalization of marijuana, whether it is for medical or recreational use, and quite the controversy I might add. Regardless of the pros and/or cons of the industry, for now, it is here to stay. While I refrain from sharing my personal opinion of the matter, I am interested in seeing how the wine industry will be impacted by the cannabis industry, and whether or not there can be a harmonious relationship between the two industries as the world changes. Until next month, Cheers~! Alice August 2017 I The Las Vegas Food & Beverage Professional 5
By Bob Barnes
what’s
He welcomes your inquiries. Email: bob@lvfnb.com
595 Craft and Kitchen photos by PJ Cervantes Design + Photography
BREWING
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com.
595 Craft and Kitchen Serving an Enlightened Craft Beer Selection In the past two decades Southern Nevada has advanced towards bringing a more enlightened beer selection to quench our thirst for craft beer. Now the opening of 595 Craft and Kitchen is bringing us a bit closer to beer nirvana. Located in the formerly space of Elements Kitchen & Martini Bar at the southeast corner of Tropicana and Rainbow, the numerical name is not the number of beers being served, but a nod to the little known fact that a portion of Rainbow is designated State Route 595. But don’t fret, for while the beer selection is not enormous, it’s without a doubt well-chosen, and what’s best about the list is it contains many beers you won’t find everywhere else with “no crap on tap.” San Diego transplant GM/Co-owner Van-Alan Nguyen says, “We researched the discrepancy of beer drinking between San Diego and Las Vegas and found the same beers being served everywhere in Las Vegas. We don’t want to have the same beers everyone else has.” The selection will change constantly and the initial 24-tap lineup contained a varied selection covering a broad range of styles, such as Anderson Valley Briney Melon (sour gose), BNS Revolver (IPA), Evil Twin Biscotti Break (imperial stout) and Mother Earth Four Seasons Spring (saison); and a good assortment of Nevada-brewed beers from Able Baker, CraftHaus, Hop Nuts, Joseph James, Revision and Tenaya Creek. To further promote the locals, most are priced at $6 a pint.
Speaking of price, the gastropub’s menu features extremely reasonable price points, with nearly all items falling between $7-$11. The cuisine is a mix of hamburgers, fries and Southeast Asian influences, with the likes of Beef Brisket Banh Mi with ginger mirin glaze, Pork Belly Burger with hoisin sambal glaze, Thai Cashew Hummus with house crackers flavored with furikake (Japanese seasoning with seaweed, sesame and citrus) and Vermicelli Noodle Salad with a peanut/ sweet chili vinaigrette. Although beer is the main draw, its no-smoking and no-gaming vibe and approachable, reasonably priced menu should help establish the gastropub as a family-friendly community hangout. (However, after 9 p.m. it’s 21 and over only.) 595 Craft and Kitchen is open 11 a.m.–2 a.m. Mon.–Sat. and 10 a.m.–midnight on Sun. 4950 S. Rainbow Blvd., Suite 100 702-586-1050 595craftandkitchen.com
Nevada Legislature Raises Yearly Brewing Cap
In the June issue I reported on a bill before the Nevada Legislature to raise the brewing cap from 15,000 barrels. Both houses passed legislation signed by Governor Sandoval to increase the limit to 40,000. However, a retail cap of 5,000 barrels was imposed. While this seems to be a step forward, the eventual eradication of any cap remains Nevada brewers’ ultimate goal.
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August Beer Events Big Dog’s next quarterly beerfest will be its Summer Beer Fest & Reggae Party, held under the stars on August 5 from 5-11 p.m. in the outdoor area of the Draft House at Craig and Rancho. Live bands will play reggae throughout the night and as always, More than 45 local, regional and international beers will be poured, including several from the host brewery. For the lineup of beers, visit bigdogsummerfest.com. Aces & Ales will host its 8th annual Strong Beer Festival August 12 beginning at 3 p.m. at its Tenaya location. The event will offer an opportunity to indulge in more than 50 different specialty or extremely rare beers that range from 7-21% ABV. For more info, visit acesandales.com. Hopped Taco Throwdown, a Motley Brews event featuring dozens of all-you-can-eat tacos and all-you-can-drink craft beer with a selection of more than 40 beers, will take place August 12 at an event venue not often enjoyed by the public: the mystical Backyard at Zappos at 400 Stewart Ave. in Downtown Las Vegas. Held from 8-11 p.m., general admission tickets are $55 ($60 at the door) and VIP, which includes early entry at 7 p.m., are $70 ($80 at the door). To purchase tickets, visit https://www.eventbrite.com/e/hopped-tacothrowdown-tickets-35418691259. As always, great beer happens in Vegas! www.lvfnbpro.com
By Bob Barnes
What’s Cooking
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Searsucker at Caesars Palace pulled out all the stops last month, with a media tasting of its diverse menu hosted by Chef/Owner Brian Malarkey and Executive Chef Stephen LaSala. We sampled so many menu items that it would almost be easier to list those we didn’t try, but here goes: The feast included spicy hamachi & avocado, heirloom tomato & burrata, charred octopus ceviche, roasted bone marrow, calamari steak, grilled Atlantic salmon, bone-in NY steak, beer braised short ribs, braised pork butt, diver scallops, jidori organic chicken; and sides of jalapeno-chorizo corn, roasted brussels sprouts with walnuts and bacon mac & cheese. And, as if that wasn’t enough, we finished with NY-style cheesecake with chocolate ganache, the to-die-for meltin-your-mouth chocolate chunk cookies and rocky road bread pudding that arrived with a dramatic flair — with its marshmallows ablaze providing a campfire-esque touch. One of the best aspects of the gathering was getting to meet Top Chef reality TV competitor, restaurant empire builder, celebrity Chef Brian Malarkey, who opened his first Searsucker 7 years ago and now owns 14 restaurants in Las Vegas, L.A., San Diego and Austin with two more on the way in Waikiki and Cabo. Chef said, “We are not a chain restaurant. Our chefs are not handcuffed but are free to do what they want as long as it fits the theme.” When asked how he landed in the culinary, world he added, “After college I was always cooking for friends and my dad said, ‘you should do this.’ So I went to culinary school and my first job was working for Michel Richard at Citrus (in L.A.).” Hats off to both chefs for pulling off such a well-rounded tasting, and also to Chef Brian for sharing his gregarious and affable personality.
photos by Bill Bokelmann
Searsucker Continues to Offer an Impressive and Diverse Menu
Searsucker Executive Chef Stephen LaSala and Chef/Owner Brian Malarkey.
Delmonico Steakhouse Unveils Its Own Whiskey
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photos courtesy Emeril’s Las Vegas
It’s only fitting that a restaurant with a vast selection of more than 700 whisky, bourbon and single malts, reputedly the largest in Las Vegas, would want to procure its own bourbon. Last month Delmonico Steakhouse at The Venetian released the W.L. Weller Private Barrel Antique 107 Single Barrel Select and I was honored to be one of a select group of journalists to be the first to experience it. The bourbon was produced by the well-respected Weller brand, which is named for the original company owned by Julian “Pappy” van Winkle. Eight months ago Emeril’s Las Vegas team, led by Director of Operations Mike Olsen, traveled to the Buffalo Trace Distillery in Frankfort, Kentucky and hand-selected the bourbon that had been aged in a barrel labeled #29, to become the restaurant’s own. The barrel filled 156 one-liter bottles, all of which now belong to the Emeril’s Las Vegas restaurants and the barrel is proudly on display at Delmonico. Using the same exact recipe as the legendary Pappy van Winkle and distilled and matured at the Buffalo Trace Distillery, this specific barrel was filled on 12-16-2010 and stored on the 7th floor, where it was aged for six years and five months and bottled at 107 proof. This bourbon is made with wheat instead of rye and after tasting it, I can verify that it is extremely well balanced and complex, and like Goldilock’s porridge and bed, is not too hot, not too soft, but is just right. It works straight or in a cocktail, such as Delmonico Lead Bartender Lillian Hargrove’s creation titled “Six Degrees of Separation” containing Weller 107, Domaine de Canton, honey syrup, pink grapefruit juice and lemon juice. Available exclusively at Delmonico Steakhouse, Emeril’s New Orleans Fish House, Table 10 and Lagasse’s Stadium, it is priced at $14 per 1.5 oz. pour, or $15 for a cocktail. During the tasting we also got to enjoy Chef Ronnie Rainwater’s new bar snack menu, a collection of delectable bites that includes Caviar Deviled Eggs, Truffle Parmesan Potato Chips, House-made Pork Cracklings and Wagyu Meatballs. I suggest you head over soon to try both Chef’s new menu and this superb bourbon. www.lvfnbpro.com
FOOD FOR THOUGHT Time of the Year to Think “Cool Food”
Watermelon Arugula with Feta Salad For the vinaigrette: 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup minced shallots (1 large) 1 tablespoon honey 1/2 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the salad: 6 cups baby arugula, washed and spun dry 1/8 pound seedless watermelon, rind removed, and cut in 1-inch cubes 12 ounces good feta cheese, 1/2-inch diced 1 cup (4 ounces) whole fresh mint leaves, julienned
Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
With the summer heating up everywhere, it’s a good time to start preparing dishes that are cooling and delicious as well. Adding watermelon to panzanella, a classic Italian salad, kicks the kid-friendliness of the dish up several notches. Tomatoes from the farmer’s market (or your garden!) will have the best flavor. For bread cubes with just the right amount of crunch, use only pieces with crust. Freeze the rest to toast for croutons down the road. This is a sensational salad recipe and a great way to use up any leftover melon. As with all panzanella salads, it’s important to let the flavors infuse before serving. Toasting the bread a little will help to keep it slightly crispier.
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
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Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
By Les Kincaid
Steak & Table Knife Re-Serration / Sharpening
W Tropicana Ave
Yield: 4 servings www.lvfnbpro.com
August 2017 I The Las Vegas Food & Beverage Professional 9
Chef Spotlight
By Leah Schmidt
Chef Jamie Tran, Owner and Executive Chef of The Black Sheep
Leah is a graduate of Purdue University where she studied Creative Writing with minors in French and Design. She enjoys reading, writing, and being outdoors. A Chicago native, she recently moved to Las Vegas and is excited to get a taste of all it has to offer!
Chef Jamie Tran never planned on following her father’s footsteps by becoming a chef, but found herself unable to stay out of the kitchen growing up. After working as a chef on the Strip for several years, Chef Tran decided to break out on her own in order to go back to the basics and cook dishes from her childhood. Chef and Partner of The Black Sheep, of which the grand-opening was in May, Chef Tran discusses her love for creativity in the kitchen and passion for cooking.
What did you use for inspiration when creating the menu at The Black Sheep? The menu is a mixture of a lot of the food I grew up eating. It’s a lot of things I learned to cook from my mom and dad. I took things I learned working on the Strip and mixed them with things that trigger memories for me. What’s your favorite thing to cook? My favorite thing to cook at home is spaghetti and meatballs because my sisters love it. I make everything from scratch and it’s a big family favorite. My favorite dish to cook from The Black Sheep’s menu is probably the braised pork belly with rice. It’s the first thing I remember my mom making when I was three. I knew she cooked for us because she loved us, so that dish triggers a lot of family memories for me. What are the most challenging and the most rewarding things about being a chef? It’s a very demanding position and is a lot of hours and not much sleep. But the most rewarding thing is getting to be creative. It makes me calm. I also like mentoring and teaching my staff and giving them the opportunity to grow on their own. That’s the most important thing to me. Do you have any advice for young chefs entering the industry? Don’t be lazy and work hard! Keep at it and don’t let anybody tell you no. A lot of people had their doubts about me opening this restaurant, but I went for it. You have to listen to your heart and not give up.
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www.lvfnbpro.com
photo by Madison Freedle
Where are you from and how does it influence your cooking style? I’m originally from California and it influenced my cooking style because of its diversity. I grew up eating a lot of different types of things. I grew up eating Vietnamese food from my mom, but also ate a lot of Mexican, Chinese and other different cuisines. How did you decide you wanted to be a chef? I didn’t want to be a chef at first. My dad was a chef and I didn’t want to be like him originally. I have six brothers, who my dad all pushed to become chefs, and I tried to fight it but I kept cooking and fell in love with it. The first thing I learned how to cook was fried rice when I was four. I was begging to cook and my mom pushed a milk crate up to the stove and showed me how to make fried rice. When I was 15 I worked in the kitchen with my dad and helped wash dishes and was a prep cook. After a while, my friends and family helped me realize that I’m just like my dad and was destined to be a chef. I had pursued a lot of different things such as biology and zoology before accepting that I wanted to be a chef. I went to school at San Francisco State and got my degree in business and also took a lot of hospitality and management classes. Then I moved out to Las Vegas, went to culinary school at Le Cordon Bleu and jumped right into being a chef. I learned a lot from working in different restaurants while I was at school. What were some of your early work experiences in Las Vegas like? I staged at Aureole at Mandalay Bay for a while before they offered me a part-time job as a line cook. I eventually became a full-time sous chef and worked my way up to Executive Sous Chef. I stayed there for about five and a half years. I then worked in the banquets department at The Venetian for a few months before I was recruited to work at DB Brasserie and was appointed Executive Chef there. I eventually left to open The Black Sheep because I felt I got capped off creatively and got tired of working in corporate because there are a lot of limitations. I really wanted to be creative. I met Andy Hooper at DB Brasserie, who was the Director of Operations, and he helped me open The Black Sheep. Where did the name The Black Sheep come from? We were throwing around different name ideas when I thought about how my sister always made fun of me by calling me the black sheep of the family for turning out like my dad. I suggested it and the name stuck.
By Elaine & Scott Harris
Dining out with the Harrises
Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City. Cuisinist@Gmail.com • www.Cuisineist.com www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com Twitter: VinoLasVegas • Instagram : Cuisineist
photos by Scott Harris
The Much-Anticipated Sparrow & Wolf Opens and Finds Itself at the Top of Las Vegas Off-Strip Restaurants
It has been no secret that Chef Brian Howard is one of the best young Chefs whose star shines brightly amongst the world-class chefs on the famed Las Vegas Strip. This Detroit native has been right at home in Las Vegas for many years and has proved his culinary skills with some of the city’s premiere dining establishments including Bouchon, Alize, the former CatHouse and Lutece; and was at the helm at The Cosmopolitan’s Comme Ca just two years ago. After moving on from Comme Ca, he made a determination to fulfill his dream of opening his own venue. Having looked for the perfect location for quite some time with disappointments along the way, he settled in Chinatown, literally blocks from famed mega properties housing world renowned chefs. On a cool overcast afternoon, we attended a soft opening complete with a traditional Chinese lion dance that blessed the newest dining locale in Chinatown with prosperity and peace. Walking in, we recognized General Manager John Anthony and Chef de Cuisine Justin Kingsley Hall, both of whom are veterans in the food and beverage industry. The décor plays with stone and wood accents and communal tables that lend to a sophisticated but relaxed ambiance. We perused through the many vintage cookbooks and bartenders guides that are available to glance at above neatly stacked bundles of wood near the front hostess stand. We eagerly waited for our seat at the center bar www.lvfnbpro.com
and our chance to sample one of the signature cocktails and several menu items. People have asked us how we would describe the menu. Having been at this newest Vegas hot spot numerous times, we would have to say it is American cuisine drawing from the past, extremely well executed showcasing Chef Howard’s culinary ability to translate the best sourced ingredients into an interesting and thoughtful menu that reflects cultural diversity and his own Midwestern roots. Being in Chinatown, Chef Brian Howard’s creativity comes though with a melting pot of dishes that translates into a visual feast on the plate and the palate. “The menu features signature items based upon seasonality, with the ability to highlight dishes on a rotating weekly basis,” he said enthusiastically. “Our plates are meant to be shared with friends.” The mixology program is thoughtfully designed and worth spending time sampling the many crafted cocktails that are sure to impress. “Seasonality plays a big role in the cocktail menu,” said General Manager John Anthony. “We will always have something fresh representing that style.” An ideal way to begin is the signature cocktail Get Off My Lawn, a perfect blend of Camus VS Cognac, Amari Blend, Maple, Cherry & Cedar Bitters. After taking our first sips, we began our meal with reverence to Chef Brian Howard’s well known expertise, Charcuterie. Even though there is a
choice of two or three selections, we chose the “Full Monty” with slices of mortadella, prosciutto and chicken liver pate with grilled bread and seasonal pickles & mustard. A touch of history is in order when you indulge in the Chinatown Clams Casino. This is not your grandmother’s version by any means. This new variation has an Asian touch with Lap Cheong, Shiitake Mushroom & Uni Hollandaise to top it off. The Butcher Wings are an excellent choice with Burnt Tomato & Nduja Vinaigrette that provides a flavorful finish. The Argentinean Red Shrimp dipped in Cascabel, Chile Butter, Samphire, Cilantro & Lime provides a delectable entrance into an evening of culinary surprises. The Beef Cheek and Bone Marrow Dumpling is a savory bite that packs a full-bodied flavor punch in a small bite, and of course you won’t go wrong with classic Sweetbreads presented with Grilled Romaine Hearts, Smoked Bacon, English Peas & Fond Blanc. Sparrow & Wolf also offers a tasty Bento Box, which is a three-tier selection of premium oysters, shellfish, cured meats, terrines & seasonal condiments. Chef Brain Howard’s Sparrow & Wolf was anticipated by many in the industry and has far exceed our expectations and is proving to be one of most sought after dining experiences in a city burgeoning with restaurant options. Because this is a hot spot, reservations are strongly encouraged.
August 2017 I The Las Vegas Food & Beverage Professional 11
Brett’s
By Jackie Brett
Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. She is also an instructor covering Special Events at CSN- College of Southern Nevada.
Email: jackiebrett@cox.net
ENTERTAINMENT HAPPENINGS
International comedy The Miss Behave Gameshow opened in the converted Back Room at Bally’s with Miss Behave hosting and audience games.
CIRCUS 1903–The Golden Age of Circus debuted at Paris with a circus tent and new twist featuring sensational puppetry elephants, dangerous acts, turn-of-the-century costumes, and time period soundtrack. America’s Got Talent winner, magician Mat Franco has been honored at The LINQ Hotel with his namesake marquee, Mat Franco Theater. Billy Idol’s residency show at House of Blues returns in September and November. International magician David Goldrake opened his residency at the Tropicana. Ricky Martin returns to Park Theater at Monte Carlo Sept. 12-23. Adam London’s Laughternoon show now offers a Presto Magic ticket to learn beginner tricks and have Q&A with the magician. Also audience members get free ice cream through Labor Day. The Beatles LOVE all-ages new Magical Technical Tour at The Mirage is a complimentary open house held every Saturday from 1-1:30 p.m. showcasing the production’s technology, set pieces, sound system, etc. Guests receive an exclusive ticket offer. Frank Marino’s Divas Las Vegas at The LINQ has new much earlier show times and drink package with a free drink served in a souvenir cup. Terry Fator’s show at The Mirage is offering a Summer of Winston 40-percent discount ticket off standard ticket prices using code WINSTONSUMMER through Sept. 30. Also, Fator has a new children’s book Winston. BAZ - Star Crossed Love at The Palazzo celebrated its one-year anniversary with the show’s original star Ruby Lewis returning after a Broadway stint in Paramour. Cirque du Soleil bought the non-verbal Blue Man Group with an aim to expand the trio beyond the United States where it has five permanent shows.
ALICE: A Steampunk Concert Fantasy, a journey through Wonderland’s darker side, is performed the second Monday of each month at Red Rock Resort at 10 p.m.
ABOUT TOWN NEWS
MGM Grand broke ground on a $130 million expansion of its Conference Center seamlessly adding 250,000 square feet to the existing threelevel building by the end of 2018. New attraction “Fear the Walking Dead: Survival” inspired by the hit AMC series will open this summer at the Fremont Street Experience combining a thrill ride, escape room, maze, and interactive gaming, set against a zombie apocalypse. Las Vegas started a free six-month pilot shuttle service program, dubbed the Downtown Loop, running daily with seven downtown stops.
Ellis Island Casino Hotel and Brewery broke ground on its new indoor/outdoor two-story dining, bar and entertainment venue, “The Front Yard,” opening late this year. Minus5 Ice Experience opened its third Las Vegas location inside the Grand Canal Shoppes at The Venetian/Palazzo. The operator of the Rio’s Kiss-themed minigolf course will open a second with a different theme plus an arcade and bowling in the lowerlever retail at Bally’s this fall. Caesars Entertainment Corporation opened Caesars Entertainment Studios on five acres of land adjacent to Bally’s. It is Nevada’s first full-service TV/movie production studio. The inaugural Emerge Music + Impact Conference will showcase 100 up-and-coming music acts and 30 speakers at various locations Nov. 16-18. Palace Station is undergoing a property-wide modernization and eliminating its established train theme. Several signs have been retired to the Neon Museum. Hard Rock Hotel and Casino has unveiled six new retail shops with specialty design concepts: Chill, Hootenanny, Dunkin’ Donuts open 24/7, Bezel, Day + Night, and Shine. Tom Devlin’s Monster Museum opened in Boulder City preserving the special effects art form.
12 The Las Vegas Food & Beverage Professional I August 2017
SLS Las Vegas has introduced a new casino rewards four-tier program, Club 52. Nevada Childhood Cancer Foundation opened the new Britney Spears Campus made possible partially by one million dollars from her Piece of Me show ticket sales at Planet Hollywood. The Killers’ new music video “The Man,” with front man Brandon Flowers was filmed at such locations as the Marc Antony and Cleopatra Villas at Caesars Palace, the Plaza’s showroom and Dino’s Lounge.
DINING LANDSCAPE
Chinese restaurant Ping Pang Pong at the Gold Coast opened its redesigned and 50-percent larger expanded space where the showroom once resided. MB Steak at Hard Rock by brothers David and Michael Morton is open with a first floor bar and dining room, and upstairs garden bar and lounge. Palms Casino Resort under new Station Casinos’ ownership unveiled its 24-hour Lucky Penny Café serving American cuisine for breakfast, lunch and dinner daily. New downtown is the 7th & Carson Bar and Restaurant, a cozy neighborhood haunt with an enclosed outdoor dining area adjacent to the Downtown Container Park. The recently opened Terrace Lounge at Wynn is offering Afternoon Tea daily noon to 4 p.m. Robert Irvine’s Public House opened at the Tropicana offering comfort food in a pub-like atmosphere with 32 taps and 30 cans and bottles of beer offered. Hawthorn Grill steakhouse at JW Marriott is open with dinner nightly and lunch service daily except Sunday. Recent celebrations include: the 20th anniversary of Drai’s After Hours, making it the longest-running nightlife brand in Las Vegas, and the third anniversary for the 24-hour Mexican restaurant El Dorado Cantina. Roy’s Restaurant on E. Flamingo and Standard & Pour in Henderson both closed. Shake Shack opened its fourth Southern Nevada location at The District at Green Valley Ranch. www.lvfnbpro.com
By K. Mike Masuyama Ph.D.
COOK•EAT: Asia Asian Processed Foods
Soy sauce was the very first Asian processed food in our mainstream market, I am sure. Joy with surprise was my reaction when I spotted it in a local supermarket, not in California but in Ithaca, NY. I started dancing. That was in 1970, almost half a century ago. Since then Asian foods in packages have been appearing to our eyes and tongues. Many supermarkets now have shelves allocated for items of Asian, and also Hispanic or other ethnicity natures. It is a reflection of diversification of our population matrix with new immigrants, our curiosity for different tastes and food business for expansion. It occurs not only in big cities but also used-to-be traditional, rural communities. Today Asian foods become available from varietal origins, which could diversify our eating-cooking. Let me take you to a specialty Asian grocery for your education to learn something new for probable uses. Once passing through the entrance door, you may feel warped into a different world, almost momentarily into a store in Hong Kong, Taipei, Soul, Tokyo or other locals in Thailand, Vietnam or Philippines. Large Asian stores are well organized similarly to its western counterparts with sections, while small ones are crammed with numerous items for customers who shop on a regular basis. The most easily recognizable item may be tofu. Tofu is not all the same but different in texture depending on ethnicities: generally speaking, firm for Chinese, soft for Japanese. The firm is good for cooking, while the soft for eating with soy sauce as is or after short boiling. Tofu is good for you because of good plant protein, no animal fat, 85-90% moisture, and easy cooking-eating. A unique recipe is a tofu-shrimp patty or ball by mincing both together, shaped and steamed or fried. Next: Bamboo shoots, both from underground and sprouted soft portions, cooked in water and canned. Not much nutrients, though its dietary fiber is good for digestion, which some claim reduces bad cholesterol. Its crunchy mouth-feel is enjoyable in chewing. In addition to many uses, my wife mixes chopped ones in a pasta meat sauce. Of bamboo, you may recall a Giant Panda which eats lots of bamboo leaves and soft braches. We would not compete with Giant Pandas much. Noodles of rice or buckwheat can be good alternatives to spaghetti or other pasta in soup, casserole or pasta dishes. A buckwheat noodle salad was excellent at a brewpub in the Bay Area some time ago. Buckwheat pasta is not unique in Asia, but it is also found in northern Italy, I have heard. Rice noodles, green bean noodles, green tea buckwheat noodles or rice papers, all kinds from Southeast Asia, must be applicable in our cooking as alternatives to flour counterparts depending on applications. www.lvfnbpro.com
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.
On a sauce shelf, you would see all kinds including the Chinese out of fruits-legume, Korean BBQ-hot sauces, Vietnamese fish sauces, all kinds of soy sauces and Tonkatsu (deep-fried buttered-pork, similar to pan-fried Wiener Schnitzel) sauces. Many of them might be only for ethnic groups. Ask store personnel for details. You may find something interesting to create your own flavor. Do not jump into something unfamiliar from the beginning, I recommend, but rather try some first.You would get an idea for crossing culinary boundaries, good for you and your customers. Once exited, you are back to the real world facing daily routines. Once in a while, though, you may try something different for your creative, enjoyable cooking/eating with Asian processed foods.
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 August 2017 I The Las Vegas Food & Beverage Professional 13
Twinkle Toast Miklos Katona Goes Green!
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
photo by Erin Cooper
Since 1977, The Court of Master Sommeliers has been promoting a high level of professionalism and excellence in the hotel and restaurant beverage service industry. The Court offers four levels of increasingly difficult coursework and examination that ultimately groom its candidates for the Master Sommelier Diploma Examination. On July 12, Miklos Katona, Wine Manager at Costa di Mare at Wynn Las Vegas, passed the Advanced Sommelier Examination in Phoenix, Arizona. He was one of two Las Vegas-based sommeliers to earn his green pin, and one of only eighteen total sommeliers to pass the exam. The Advanced Sommelier Examination is only offered three times each year, and is given in three parts: practical restaurant beverage service and salesmanship in a dining room setting, written theory and deductive tasting of six wines. One must earn a minimum score of 60% in each section in order to pass the examination, and cannot continue onto the Master Sommelier Diploma Examination without successfully completing all three prior exams. We asked Katona to share a little bit about his latest experience with us, and he graciously obliged. Miklos Katona (right) and MS Christopher Tanghe (left).
Was this your first attempt at taking the Advanced exam? No, it was not. It was my fourth time! How long did you study for the test? The last eight months were all about this exam. Work and study, and work and more study with blind tastings twice a week. What was the best study tool for you? Maps. They really helped me to have a deeper understanding of the regions and their geographical aspect. Did you take any classes to prepare for the exam? No. I studied on my own but I went to as many tasting events as I could to talk to the winemakers and ask questions. What was the most difficult part about taking the exam? The theory portion was extremely complex and challenging. The preparation and sacrifice I made in my personal life was very difficult, and finding the energy and motivation to stay consistent with studying every single day, many times at night after work, took dedication.
Did you have any mentors assist you during this process? Yes, this is not a one man show. You can’t do it without mentors and support. I’d like to say thank you to the following people: Ira Harmon MS, Joe Phillips MS, Will Costello MS, Lindsey Geddes MS, Derek Engles and Trini Bustos. How will having your Advanced pin change your career? I’ve become a better service professional but not just because of the new pin. I think people have tons of respect for the Court of Master Sommeliers, and employers look for the higher level of experience. There are so many talented sommeliers out there, so when it comes to hiring, the green pin will stand out. The guests recognize it too. Are you going to work towards your Master pin? Yes, but right now I will take my time to properly celebrate the green pin and travel. We are thankful to have had the opportunity to be a part of Katona’s journey, and wish him much success on his continued path through the Court of Master Sommeliers. But first, as Katona said, let’s take time to celebrate his going green. Cheers!
14 The Las Vegas Food & Beverage Professional I August 2017
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• 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
The Women Behind Food and Beverage at The Venetian/Palazzo By Leah Schmidt Photos courtesy The Venetian/Palazzo
Within the luxurious resorts of Las Vegas are some of the best fine-dining establishments, and behind these restaurants are teams of the most talented and hard-working individuals in the industry. While most of the industry is dominated by men, women have begun to establish themselves in the field more often. We sat down with two incredible women, Chef Nicole Brisson, the Culinary Director of B&B Hospitality Group and Philippa Fryman, Vice President of Food and Beverage at The Venetian and The Palazzo, to learn about their positions and their dedication to providing the ultimate dining experience for Las Vegas guests.
Chef Nicole Brisson started in the kitchen industry early on, working in numerous restaurants in upstate NY while growing up and enhancing her skills through apprenticeships in Italy. Brisson came to Las Vegas without ever setting foot here, and has now been working on the Strip for 14 years. With much perseverance and an amazing work ethic, Brisson worked her way up in the industry and was an executive chef before she was thirty years old. Brisson praises the mentors she’s had over the years who helped her get to where she is today, and strives to be a mentor to her team daily. Brisson has been the Culinary Director of B&B Hospitality for about a year, taking on a more administrative role than her previous work, and she manages the four restaurants of B&B. “There’s never a dull moment. I’m still in the kitchen a lot; it’s my passion and drive. Even though I’m not hands-on cooking as much, my job is still so much about food.” What inspired you to become a chef? I started working in kitchens when I was 14. My sister went to culinary school and we always worked together in small businesses in upstate NY so I took the same path. I did a vocational program and earned scholarships to Johnson and Wales where I got my associates degree. While working at The Palmer House Café I met Molly O’Neill, who was the food writer for The New York Times and she introduced me to Faith Willinger. Two weeks later I moved to Italy and Faith set me up at a number of stages in some of the best restaurants in Italy where I worked for almost two years.
What brought you to Las Vegas? I went back to NY to work and one of our regular customers at the restaurant introduced me to Stephen Kalt who was opening Corsa Cucina at Wynn. After interviewing with him I packed up my bags and drove out to Las Vegas without ever stepping foot there. I’ve been here now for almost fourteen years. Everything came full circle once I got to Vegas. I was a cook at Corsa Cucina, and later worked in banquets and then with Paul Bartolotta for almost two years. I then met Zach Allen, who is currently our DO. He was opening a restaurant at Mario Batali’s place and I went to work with him. We all worked hard and whoever proved themselves got promoted. I worked at B&B and Otto, and when the chef at Otto left, Zach told me it was mine. I ran Otto as Chef de Cuisine for three years and then got promoted to Executive Chef at Carnevino, where I worked for seven years. What do you feel is your biggest accomplishment in your career thus far? I started out in the industry young and my goal was to be one of the youngest female chefs at a high-end restaurant. When I was in my midtwenties I was already an executive chef. That was the point in my career where I kept going, putting my head down and working hard, and finally halfway through Carnevino I realized all the pieces had come together. Coming from the means I came from to an amazing city like Las Vegas was almost surreal. What is it like being a woman in a predominantly male field? I think a lot of it depends on the company you work for. With different companies I’ve worked for you felt you were a woman on a daily basis because of the way you were treated, being told you couldn’t do certain things or progress because of certain reasons. Ever since I started working for Mario and Zach, the biggest difference I saw was it wasn’t whether you were female or male, it was how hard you worked. What do you feel you bring to the industry as a woman that men don’t? I think that women naturally take a more nurturing approach in management. Your team looks to you as a mentor and caregiver. I also think women give more attention to detail and have a natural eye for that, in terms of plating and presentation. I see being a women in a male-dominated field how you can influence and mentor young people. It’s something that’s really important to me because I had so many great mentors in my life. I would’ve never been so successful as a chef if I didn’t have so many people help me. What advice do you have for women entering the F&B industry? Don’t get frustrated by how hard the work is. I don’t think anyone should go into this career thinking it’s going to be easy. The hours are long, and it’s both mentally and physically stressful and draining. You have to really, really love it. It’s just as easy for a woman to succeed as a man, but remember there’s ‘no crying in baseball.’
16 The Las Vegas Food & Beverage Professional I August 2017
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Nicole Brisson and Zach Allen
Chef Nicole Brisson Culinary Director of B&B Hospitality
(Former VP) Sebastien Silvestri and Philippa Fryman
Philippa Fryman, Vice President of F&B at The Venetian/The Palazzo Philippa Fryman has a diverse background. From growing up in Australia and traveling often with her family, Fryman experienced the hospitality industry from the view of a guest starting at a young age. Once moving to Las Vegas, she started her career as the assistant general manager at Guy Savoy at Caesars Palace. After experiencing fine-dining and working in luxury services, Fryman worked her way up within The Venetian and after nine years has been newly appointed the Vice President of Food & Beverage. In her new role, Fryman oversees a large team and works to bring fresh and exciting concepts to the food and beverage in The Venetian. “I’m so fortunate to have been with The Venetian for nine years and to be able to grow within the same company.” How did you get started working in Food and Beverage? I’m from Australia and my father was an airline pilot so we traveled a lot. When I was five my family moved to Hong Kong so we stayed in hotels and flew a lot and that really exposed me to the hospitality business at a very young age. I returned to Australia and attended the University of Queensland. I earned two degrees, a Bachelors of Commerce and Bachelors of Arts in French Language, which came in use while working in French restaurants.
How did you get to your current position as Vice President? I started working at The Venetian in 2009 in luxury services. I had always been in restaurants and fine dining and in order to broaden my career I felt that I needed to get out of luxury and more into volume. In Vegas there’s great opportunity since we have such big hotels and beverage programs and I wanted to challenge myself. I went from having a team of 80 butlers to 400 cocktail waitresses and bartenders on the casino floor. It really helped to develop a different side of my career and to learn the skills that would be needed to handle such large volume. What’s the most challenging part of your position? What’s the most rewarding part? It’s challenging to stay relevant, in terms of bringing fresh new concepts and programs, when you work in such a big hotel. When you work in such a big hotel in order to get things done there are a lot more approvals required than if it were your own restaurant, so that’s one of the challenges. It can be challenging to keep things new and interesting when it takes a long time to make changes. I’d say it’s a challenge we’re succeeding in because this (The Dorsey) is a great example. We have a really different, new concept right on the casino floor that we made happen. I love seeing my team grow and develop. I love being a leader for them and inspiring them. When I see my team growing in confidence or achieve something big, it’s very rewarding on both sides. What is it like being a woman in a predominately male field? To me it’s really a non-issue. I don’t feel that I’m seen as an exception. I feel those around me react to me because of my results and I don’t expect anything different or feel I receive anything different. Working with such a big company they recognize results regardless of who it comes from. You definitely see more and more females in the kitchen or in management and I think this is just the beginning. I have a great mix of male and female on my team and think of it as results and if you do well you get recognized. What’s your favorite thing about your new position as Vice President? It’s fun! Food and Beverage is about creating experiences for guests. Everyone loves to eat and drink so we’re constantly designing new menus, tasting new products or coming up with new ideas. Competition here on the Strip is very tight so we have to always be trying things. I’m able to tie it back to my upbringing—being exposed to different cultures, countries, flavors and ways of doing things. What are your goals as VP? I want to continue making The Venetian/Palazzo the go-to destination for Food and Beverage concepts. I want to keep giving back to my team, developing them and making sure that their aspirations are being met so they don’t go elsewhere. I’ve created a great team and want to give them a place to grow here.
photo by Jeff Green
Lagasse’s Stadium
CUT Las Vegas
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The Aquatic Club
Carnevino
August 2017 I The Las Vegas Food & Beverage Professional 17
Made from
By John Rockwell
Conversation with a Cheesemonger in Claremont PART I
He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has been a homebrewer for over twenty years.
If you’ve ever walked into a cheesemonger’s shop, the experience can be overwhelming and intimidating. A good shop has a variety of styles many people have never heard of or seen, from all over the world, comprised of different sizes, colors, milk types and firmness. With the mystique of high culture that surrounds cheese, one might be hesitant to visit such a place for fear of committing a cheese faux pas—for example, asking for a sharp soft cheese. But every now and then you find a place that doesn’t mind breaking some of those rules. “I don’t adhere to a lot of ‘dos and don’ts,’” says Marnie Clarke, co-owner of Cheese Cave in downtown Claremont, California. “Really the most important part of going to a cheese shop and buying cheese is eating cheese. It should be something that is enjoyable and tastes good and makes you happy.” That may seem like a simple idea, but it can be a profound comfort for the curious who may not know the difference between a Crottin de Chavignol and a Comté, or a Reblochon and a Robiola. The cheesemonger is there to help you figure out what you like and help you find something that fits your palate. Although Marnie Clarke—with her sister and business partner Lydia—grew up in La Verne, Cheese Cave’s seventh year at 325 Yale makes sense. “Claremont was always the place that we went to if we were going out to dinner with our family or if we were back in town,” says Clarke. In the immediate downtown area, you’ll find eclectic shops like the Folk Music Center—now owned by musician Ben Harper, whose family raised him in the instrument store—and the famous Rhino Records. Downtown is within walking distance of the Claremont Colleges. It’s a perfect place for a family business. It’s a perfect place for artisan cheese. “Initially we thought ‘only cheese’ but as we were getting serious, we decided we needed to do some meats,” says Clarke. “We couldn’t find a good salumi anywhere with a natural casing, and all these ingredients we wanted to cook with we couldn’t find. When we found this space, it was so much bigger than what we originally thought we’d have.” As a result, the “cheese-only” concept expanded into charcuterie as well—along with some dry goods, books, cheese presentation utensils, and a small collection of beer and wine. In December of 2013, the sisters expanded again by adding a cheese shop in the ultra-hip Grand Central Market in the historic district of downtown Los Angeles, aptly named DTLA Cheese. Lydia Clarke runs that shop with business partner and chef Reed Herrick. Marnie Clarke is more than a shop owner—she is an evangelist of cheese knowledge and somewhat of a rock star in the cheese world. She sits on the board of the California Artisan Cheese Guild, an organization whose website says its mission is to “celebrate the quality and diversity of artisan cheeses produced in California through partnerships, outreach and education.” At a recent visit to Cowgirl Creamery in Point Reyes, 440 miles away from Claremont, I found out that the cheesemonger helping me behind that counter, Cristy Caye, knew Marnie Clarke. Caye had been adjudicated by Clarke in the Cheesemonger Invitational Competition last year (yes, such competitions exist). As I get ready to leave the shop, I’m reminded of the communal atmosphere in Claremont’s downtown. A member of Ophelia’s Jump, the local theater company, comes in to buy some cheese and bread, and offers Clarke tickets for one of the two Shakespeare shows ‘in rep’ this summer. (Cheese Cave has a special deal where you can phone in a box dinner to pick up before heading over to the Greek Theater at Pomona College.) Over the course of our interview, she’s been on a first-name basis with many of the customers who visit the store. Cheese Cave is set to expand again, not to add a restaurant or build a larger cheese counter, but to build an educational classroom in the adjacent suite where cheese and beverage classes can be held regularly. It’s a fitting and important piece for a business that already does so much to teach its customers. Cheese Cave 325 Yale Claremont, CA 91711 909-625-7560
photos by John Rockwell
SCRATCH
John Rockwell is a native Southern Californian and career English teacher working in the Riverside area. In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for culinary delights within riding distance of the vast network of SoCal bicycle trails.
Downtown Claremont is the perfect location for a cheese shop, and this purveyor of artisan cheese can be found at 325 Yale in Claremont, between Bonita and 4th.
Marnie Clarke, co-owner of Cheese Cave is a wealth of knowledge about all things cheese. If you visit a local cheesemonger, strike up a conversation. You might learn a story or two about your cheese.
DTLA Cheese 317 S. Broadway (Grand Central Market) Los Angeles, CA 90013 213-290-3060
In part II we’ll get Clarke’s take on ways to eliminate the intimidation factor and common misconceptions customers might have when approaching the choices at the cheese counter. 18 The Las Vegas Food & Beverage Professional I August 2017
The cheese counter at Cheese Cave has a rotating stock of domestic and international cheeses in just about every style imaginable.
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Product Review By Bob Barnes
Just Spices Just Spices, a German-based company, has a mission to emotionalize the often-dusty, cupboard-restricted world of spices, as the right spices can make a huge difference in making cooking creative and eating pleasurable. I sampled several and found them all to be quite vibrant and worthy additions to a variety of dishes, such as Berry Yogurt Seasoning, containing acai, raspberry, blueberry and strawberry powder to pep up yogurt, cereal, milk or sprinkle on a dessert; Sweet Love, a dessert additive with brown cane sugar, almonds, cinnamon, lemon peel, orange peel and calendula blossom; Chicken Seasoning, a quick and easy way to enliven any chicken-based dish; Hash Brown Seasoning, a blend of smoked salt, fenugreek, curry and a bit of nutmeg to upgrade any potato dish; and Tofu Seasoning, to come to the rescue of the flavorless cubes often maligned in Western gastronomy but a critical source of protein, especially for vegetarians, with tellicherry pepper, turmeric, lemongrass and fenugreek, mustard, and caraway seeds. The company’s 47 spice blends are now available to the US market and are sold exclusively via the website JustSpices.com. All products are certified USDA organic, with no flavor enhancers, and range in price from $5.99-$7.99.
Mezcal Marca Negra The best drinks in the world are produced in small amounts and such is the case of Mezcal Marca Negra. Made from 100% agave and distilled by Maestro Jorge Mendez Ramirez in the San Luis Del Rio, Oaxaca region of Mexico, it’s matured for 8-12 years, and each bottle is labeled with batch and bottle number. As has been done since the 16th century, the pinas of select varietals of agave plants are placed in a fire pit of stones and wood, covered with palm leaves where they steam-bake for two to five days and are then crushed into a sweet, fibrous mash with a stone wheel powered by a mule. The mash is transferred into wooden vats where it remains for up to two weeks, allowing nature and time to convert airbone yeasts into sugar and alcohol. The taste is quite distinctive and should please any tequila fan. It weighs in at 50.2% ABV.
Up Mountain Swizzle A drink called switchel (also known as swizzle) was originally created by farmers in Vermont in the 1700s to quench thirst while exerting physical and manual energy on the farm, and now we too can experience the farm-totable beverage. The original drinking vinegar rooted in heritage and born in Vermont, Up Mountain Swizzle is a non-alcoholic carbonated drink made with only four ingredients: Berkshire mountain water, 100% Grade A organic maple syrup, organic raw apple cider vinegar and fresh ginger root. “We couldn’t be more thrilled to introduce the first ever carbonated swizzle as we continue to reinvigorate this heritage beverage that has been part of Vermont life for generations,” said Ely Key, co-founder of Up Mountain Swizzle. He jokingly added, “No, Snoop Dog wasn’t a consultant on this project. Swizzle is actually what the Vermont field workers called it in the 1700s. Swizzle’s dynamic flavor experience delights the senses while providing a health-infused carbonated beverage, rooted in heritage.” Up Mountain Swizzle is naturally shelf stable without preservatives and suggested retail is $3.99 per 12 oz unit. For more info or to order, visit drinkswitchel.com.
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August 2017 I The Las Vegas Food & Beverage Professional 19
By Shelley Stepanek 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 Ping Pang Pong
Best of the Best
BANDITO Latin Kitchen & Cantina opened in June and has a Latin American/Spanish theme. This new “hangout” of Kent and Jessica Harman features a brand new high-tech building and is already bustling at happy hour. They have a strong emphasis on Mexico, with lots of tequila and mescal-inspired cocktails. Executive Chef Chris Kight has worked long hours creating the dishes using only the best ingredients available. All sauces, salsas and tortillas are made fresh daily. Juices are allnatural. For starters they have fried octopus, seafood ceviche, tamale trio or pulled chicken flautas. Entrees consist of brick pressed roasted chicken, habanero shrimp, NY strip or fresh daily fish. Six kinds of tacos, including meatfree, or enchiladas with a variety of sauces, are on the list. Try a smoking bandito margarita with Hornitos Black Barrel Anejo Tequila, fresh pineapple juice, charred pineapples, black salt, lime and agave. The patio has misters and plenty of seating. Parking is close to the door. Located at 325 Hughes Center Dr, #100, 702-857-7750 www.BanditoLV.com Sunday thru Thurs 11 to 10 p.m.; Friday and Saturday, 11-11.
photo courtesy Bandito Latin Kitchen & Cantina
SHAKE SHACK has arrived at The District in Henderson. The newest location is on the east corner and is easily accessible as soon as you park. They have 100% all-natural Angus beef burgers, Vienna dogs, a new deep fried “shroom” burger, crinkle cut fries (plain or with cheese and bacon), frozen custard, ice cream
shakes, and at some locations beer and wine. It’s quick service with plenty of seats and great tastes. They have over 80 locations in the U.S. and three others in Las Vegas, including inside T-Mobile arena.
20 The Las Vegas Food & Beverage Professional I August 2017
PIZZAREV TAPROOM has opened in Las Vegas. With numerous locations throughout the U.S. this is a fairly new concept for Las Vegas. Made-to-order pizzas, thin and medium crust, with numerous ingredients are served piping hot in minutes. Buy a wristband, go to the wall that has taps of beers and wine, hold it up to your selection and voila! A green light appears. Steady the glass below and fill it up. When your full amount of dollars has been used, just step back to the cashier and she will “reload” you. Fresh and airy, with plenty of TV sports playing, this is a great place for a game. Lots of parking and easy to get to. Located on the corner of Sahara and Rancho at 2400 S. Rancho Drive, Suite 100.
photo by Shelley Stepanek
PING PANG PONG has redesigned and expanded its space at the Gold Coast Casino. Now with seating for more than 300 guests, almost twice as many as before, they have also added a private banquet room. Tony Taeubel, the Senior VP of the Gold Coast was on hand to welcome the media and treat us to their new menu items. At the front is a large Chinese pergola, plenty of walnut screening and two foo dog sculptures from China greet you. With plenty of silk lanterns and tea sets, it is truly with the theme of being in the heart of a Chinese city. Dim sum service is from 10 a.m.-3 p.m., with pushcarts serving more than 80 dishes. From 5 p.m.-3 a.m. there are Macanese Crustacean claypots, along with many other fish dishes. Some of the favorite dishes are Mango Lobster Scallop Roll and Duck Buns with roasted pulled duck in a steamed lotus bun; and there is a live tank with seafood from which to pick. Ping Pang Pong opened in 2001 and has won many awards, including the Las Vegas ReviewJournal Best of Las Vegas poll.
First one in the country! The TIPSY ROBOT at Planet Hollywood Miracle Mile Shops is quite unique. Founded by Rino Armeni, the newest bar in town is serving patrons with robots! Yes, Robots. Tipsy Robot is the only land-based operation, but there is one on a Royal Caribbean Cruise ship. Customers walk up to one of 33 stations, with a bar stool and an electronic tablet. You scroll through the menus of 26 drinks and pick your pleasure. A robot springs into action, almost like a human, but without the costume or the makeup. It grabs a cup, places it in a slot on the bar. Moving down the line, it pulls the ingredients out one at a time—ice, sugar and mixers—drops it in the cup and then the drink is shaken or stirred. There are 152 bottles of liquor to pick from, and even garnishes. All this hoopla takes less than 90 seconds, and then the robot will automatically clean itself with steam before its next order. Of course people can’t believe it when the robots decide to dance. Turn up the music, and they will shake and sway as they jive in unison. Watch for the contest to name them. www.lvfnbpro.com
UNLV
By Kimberly Verdin
Epicurean Society
Kimberly Verdin, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students, where she is on the leadership staff. She’s a Vegas local who believes that there is no end to learning about the hospitality industry.
Summer has finally almost come to an end. Of course in Vegas, summer technically doesn’t end till around September or November. But the weather is not what this magazine is about, right? As promised, this month’s issue will feature another member of the Epicurean Society hard at work on their internship. Today I will be introducing Catia Villanueva, an Epicurean member who is doing her internship at Jason’s Deli. Now if you don’t know who or what Jason’s Deli is, you are missing out. Jason’s Deli is a restaurant group that is both family-owned and community focused. Jason’s Deli serves guests at 266 delis in 28 states. A lot of thought goes into what they put in their food, and what they take out of it. They were actually one of the first restaurant groups to remove artificial transfats from their food. Some examples of things they have eliminated are processed MSG, highfructose corn syrup, dyes, artificial colors and artificial flavors. Their main quote on this is: “If we wouldn’t serve it to our families, we’re not going to serve it to yours.” Out of the many locations of Jason’s Deli, Catia was sent to their location in Bedford, Texas. The internship officially began on June 5 and will end on August 10. Since the company had scheduled an orientation for interns, Catia had to be there by June 2. The internship is especially important because it’s actually a manager in training internship; this means that after this internship is completed, the company can extend a job offer to Catia. Soon after graduation, she will be able to begin a salaried position with the company. “This internship is centered within the restaurant,” she mentioned. “I’ve learned more about preparation and how procrastination does not fly in a restaurant. This internship has kept me on my toes, and I will never walk into a boring day. Every day is a learning experience. I will always have something to learn. I’ve learned more about time management as we have only a few hours to have all items prepped to use for the day. We use a lot of product that is only good for a day so we have to have accurate estimates to ensure that not too much product is thrown away. I’ve learned how to properly check in food orders.” The company also goes as far as to give interns weekly assignments and tests, but really it’s to the benefit of the interns. “They actually help us better understand what is happening in the restaurant and what to expect,” said Catia. It seems like something reasonable to do. Not only that, but it really shows how the company aims to have interns really take in the information learned and prepare them for when they begin to work for the company. UNLV students typically learn about internships through two ways: 1) through recommendation by the advisors at the Bob Boughner Center or www.lvfnbpro.com
2) through career fairs and mixers. “The Bob Boughner Center recommended this internship to me, and as I did more research and met with Jason’s Deli the more knowledgeable and excited I became,” said Catia. “I was recruited by the HR Director, who visited the UNLV campus for a mixer event. We communicated back and forth for a couple months, and soon enough I was in touch with a district trainer who coordinated my internship, and planned my summer in Texas.” Fortunately, the selection process was not difficult. One other UNLV student is currently doing the internship as well except in a different location. But why Jason’s Deli? Catia explained, “They are very organized, and every day during the internship is planned out, and there is always someone that will guide you. You will never be left alone, lost or confused compared to other places that ignore the new people. They were very encouraging and helpful, and provided all the information I needed in a very timely manner.” It sounds like she found the perfect company for her. Like in any internship, there’s always something everyone is looking forward to. In this case, Catia has a lot in mind. “I look forward to managing my own shifts, and becoming more comfortable with a high volume restaurant,” she said. “I want to be more knowledgeable and be a reliable source of information to all workers and want to help everyone reach their full potential.” Like the great person I know her to be, it’s hardly a surprise that her main focus is to help others. Now remains the question that must be answered: Why should someone consider this internship themselves? Well, Catia can definitely answer that question for you. “I would definitely recommend this internship to other people. While being on my own I have grown more independent, and it has helped me grow. I have also learned so much in the kitchen and there is always something that can be learned and it never gets boring. The company is very welcoming of new people, and they do their best to help you grow,” Catia pointed out. “This is a great opportunity to get out of your comfort zone, they are very friendly people, and if you like working for a well-organized company this is the place to do it. You learn so much, including how to cut all kinds of meats, and how to follow recipes and develop delicious foods.” Sound like a company you’d be interested in? Hopefully, it is. Who knew even managers in training had to learn how to cut meat. I can’t thank Catia Villanueva enough for taking time out of her busy schedule to answer my questions and gain more insight into her internship. Next issue I will introduce one more member who is also spending their summer at an internship with a different company. After that, the Epicurean Society will be up and running for the fall semester at UNLV. Be sure to stay tuned for the exciting events and projects Epicurean members will be holding.
August 2017 I The Las Vegas Food & Beverage Professional 21
By Linda Westcott-Bernstein
Human Resources Insights
Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com
HR Metaphor: Do you get more flies with honey?
I have always believed that the purpose of the human resources function should be just as it infers…“a resource where individuals can get information, assistance, and guidance”… and even more importantly, we must be an unbiased ear to the issues or challenges that our employees may face. Ultimately, this position puts HR in the unique and valuable role of being able to assess, and maybe even embrace and address, the types and depth of problems that our organizations may face.
Here are my top five (5) philosophies on how to ‘“Bee” the best HR’ department for your organization…
My philosophy has always been that the most essential role of HR is to listen and then solve problems. When we solve the problems of those we support, then we pave the way for that group to function as it should in order to focus on key business objectives such as guest service, quality of product, and ultimately on making money! HR staff need to be available, receptive, and most of all approachable – in particular without pre-judgment of a person or situation – so that they can objectively aid in the resolution of any organizational people, legal or procedural need or problem.
• Bee a solid communicator! Listen well and then give your organization information that they need and can apply right away.
• Bee available – 24/7. Don’t put too many time constraints on access to you. • Keep an open mind and heart. Try not to prejudge a situation and have compassion for others. • Bee patient, friendly, approachable and thorough. When you give advice, follow it too. Keep your promises.
• Always keep the “big picture” in mind. Watch trends, reoccurring issues, etc. and then find solutions. It is critical that your human resources team “bee” on the same page with you at all times. If you, as their leader, show even a little disdain for your employees then you can expect that your team will take that position as well. While HR needs to be confident and firm at times, they must always remember whom they serve
and how to best serve them. I suggest that you clearly communicate your expectations to your HR team, share the goals of the organization as well as for HR, and evaluate their performance based upon their ability to maintain and support those goals. However, lastly, and most importantly, recognize and thank them for a job well done and do so with care, frequency, and genuine sincerity. So, as you can see, I strongly believe that honey is a far more effective enticement than vinegar – because a sweet reward is far better outcome for all. If we, as human resources professionals ever stray from or forget our most important role, all that we need to do is stop for a moment, reflect and smell the roses. If you find that there is a bee on that flower (a fly in the ointment), allow it to let it drink the nectar, thereby avoiding the nasty sting that comes when you ignore the sweet rewards of patience and purpose.
HR Question of the month:
Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.
22 The Las Vegas Food & Beverage Professional I August 2017
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The Bottom Line Treating Your Service Staff as Your Greatest Asset… Because They Are
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.
It shouldn’t be much of a revelation that your servers, hostesses, chefs and bussers are your most valuable people. Yes, managers, GMs, owners and investors lead the business from the top, but your service staff allow it to operate on a daily basis. The best racecar driver in the world is useless if he neglects to refill the tank and his car runs out of gas. Leading restaurant staff is of course more complicated than maintaining a car, but they both share the themes of consistent assessment and reflection on how to improve. Valuing your service staff is far from formulaic, and relies more on creating an overall positive culture that naturally fosters motivation and performance. That said, here are a few best practices that can help you empower your service staff to be the best they can be. Focus on each person individually. Everyone’s unique. This is far from new news as well, but surprisingly managers and executives across industries continue to put everyone in similar job functions in the same bucket when it comes to communication and incentivizing. In the end it’s actually much easier to develop relationships with your people and assess what motivates them as individuals, rather than wildly guess at one central policy and hope it resonates with everyone that the policy affects. Take the time to meet with your service staff one-on-one. What do they do outside of work? What drives them in life and how can you apply that motivator to help them be their best under your wing? If you run a huge operation and can’t possibly have these conversations with everyone, then be sure that your management team does, and that you have these conversations with your management team. There should be a personal connection at every level. Sure, it takes time at the beginning, but this approach sure saves time and helps you achieve the results you’re looking for in the end. Embrace mistakes as learning opportunities. If your service staff operates under a culture of fear, then there’s minimal desire to take risks and try out approaches that could improve restaurant sales or efficiency, not to mention that your turnover will be quite high. Allowing your executive chef to explore new recipes and kitchen
procedures might lead to a new signature item and faster turn times. Giving servers the chance to try out different upsell approaches could improve your average check. Not every experiment will go well. New menu items can flop. Different communication tactics can accidentally alienate a group. The way to go about these situations is by direct, positive communication where the genuine goal is to assess what went wrong, how to alleviate the situation and how to improve from here. By focusing on the upside and showing your appreciation for their collaboration, you’re empowering your staff to continue thinking critically for the betterment of your business. Reward positive performance frequently. Not everyone likes to be recognized or rewarded in the same way, but everyone likes to be recognized and rewarded. Chefs that consistently turn out killer food and servers that frequently earn rave reviews are not ‘just doing their job,’ they are doing their job very well and deserve to be recognized as such. To reward a staff member for positive performance, you don’t need to put on a big show every time, or even most of the time. What’s important is matching their desired means of recognition—this goes back to developing personal relationships and knowing whether someone likes being called out in front of a group vs. privately, for example—and doing this often. Convey your appreciation with a simple ‘thank you.’ Perhaps a better shift or a comped meal every once in a while will help, but it’s the direct validation from you that can be done most often and will hit home. Be sure to keep things in check: you want to make sure you’re communicating with each of your staff frequently, so even if someone isn’t going above and beyond you want to talk to them often to see how things are going and what you can do to help them improve. Convey that you love having them on staff and they’re not doing anything wrong [unless they are], and if the trust is there they will work with you to rise above and beyond. These cultural practices are much easier said than done, and there are so many more to be discussed. Be on the lookout for future points on this topic.
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August 2017 I The Las Vegas Food & Beverage Professional 23
Tasteful DESTINATIONS
By Mike Fryer
Sr. Editor/Publisher (Travel & Tastes Writer)
Welcome to‘Tasteful Destinations…’ where you will be taken to places to both get away and learn something new! I welcome all feedback and questions as well as other destination suggestions. Email me at: mike@lvfnb.com. Our Recipe for Best Destinations = Great Places + Great Food!
Mike is a well-seasoned traveler who has lived and worked for half his life in Australia and SE Asia, including Japan, Okinawa, Thailand, Philippines, Indonesia, Singapore, Malaysia, Hong Kong, Laos, Mainland China, India, Guam and Micronesia, all while working in the food & beverage industry. mike@lvfnb.com
photos by Mike Fryer
Solvang
You have to visit the old Danish town of Solvang as if it was lost in time. For more info visit www.solvingusa.com.
IngeBorg’s Chocolate Factory of Solvang, a real sweet adventure!
Great food at the Solvang Restaurant and a little taste of Denmark.
Buellton
A must visit for lunch or dinner - The Hitching Post Restaurant as shown in the wine cult movie Sideways. www.hitchingpost2.com 24 The Las Vegas Food & Beverage Professional I August 2017
Owner Frank Ostini takes a break in his garden.
www.lvfnbpro.com
Santa Maria Best place to stay in Santa Maria is the totally restored 1917 historic Santa Maria Inn. Your host: Jean-Luc Garon, General Manager. www.santamariainn.com Our sincere thanks to the Santa Maria Valley Chamber of Commerce and Visitor & Convention Bureau for their help in arranging our visit and introductions. Santa Maria Wineries along the Foxen Cannon Road, perfect to visit and take your picnic lunch with you.
More great wineries in Santa Maria Area. www.lvfnbpro.com
August 2017 I The Las Vegas Food & Beverage Professional 25
In July, The Nevada Restaurant Association held an edible experience that made it easy for the community to dine out for a cause. Held in conjunction with National Culinary Arts Month, the inaugural Nevada Breakfast Week turned dining experiences into philanthropic ones. This event offered the community a wealth of feasting opportunities and the chance to explore restaurants outside of their neighborhood and try new cuisines. Diners were able to choose from sizzling breakfast, elegant brunch and a variety of lunch options. Breakfast Week raises funds for the ProStart Program sponsored by the Nevada Restaurant Association’s Educational Foundation, which has been providing scholarships for more than 20 years. ProStart is a two-year program that develops high school students’ restaurant management and culinary skills to give them a head start in the industry. More than 2,500 students in 40 schools across Nevada participate in the program. One participant and local entrepreneur, Chef Mark Estee, said, “The Culinary Industry is always changing and developing at breakneck speed. ProStart is a vital tool to keep the new culinarians in touch with the basic building blocks that are the foundation of every great idea, dish, service and concept!” This event is made possible with the support of the local community and our generous sponsors, notably Sysco Corporation as the Title Breakfast Week Sponsor, Hash House A Go Go, Davidson’s Organics and Heartland Payment Systems. “We are thrilled to host the first annual Nevada Breakfast Week in Northern Nevada during Culinary Arts Month as we help fund the educational dreams of high school students interested in pursuing a career in the restaurant industry. From Midtown Reno to Carson City, to the communities of Northern Nevada, the event will showcase a wonderful blend of dining experiences... and all for a good cause!” said NvRA President and CEO Katherine Jacobi.
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photos courtesy The Nevada Restaurant Association
Nevada Breakfast Week
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PRODUCT SPOTLIGHT | There is no confusion when it comes to Major Pan-Asian Infusions! More than just a broth, Major’s PAN-ASIAN BASE range is the perfect way to add an exotic twist to any dish. Create healthy, fun, on-trend street-worthy recipes in seconds. It’s OH so SIMPLE and versatile: • use in casseroles, stir-fries, pasta dishes, noodles and soups • create seasonings and dressings • brush onto protein, vegetables or fish as a marinade • stir directly into sauces Making the chef’s life that little bit easier, Major Products blends the ingredients so you don’t have to. From coconut to lemongrass, cilantro, chili pepper, ginger, herbs and spices, and available in four mouthwatering flavors: Beef, Chicken, Pork and Vegetable, you can not only maximize on flavor but stay on budget and save on time. www.majorproducts.com
Bob’s Beer Bits and Sips By Bob Barnes Lone Tree Brewing Cucumber Wheat Lone Tree Brewing Company opened in 2011 and is named for the city in Colorado it is located in. It is now canning its popular 5.2% ABV, 25 IBU Cucumber Wheat Beer, which was first brewed in June of 2016 to celebrate the longest day of the year, the summer solstice. Cucumber is a vegetable not often found in beer, but after trying this brew with fresh cucumber flavors and just enough hop profile for a crisp finish, I think that could be about to change. This light and refreshing ale is primed to be enjoyed during the waning hot days of summer. Find the brewery online at lonetreebrewingco.com.
Chimay Grande Réserve Barrel Aged Rhum Edition Most beer-savvy drinkers are aware of the Chimay brewery’s Red, White and Blue ales, but the Belgian Trappist brewery brews several other ales besides its three flagship beers. For the first time the brewery utilized its original Christmas brew, Chimay Grande Réserve, with triple fermentation and maturation in three types of wooden barrels: 36% French oak, 42% American oak and 22% Rhum (barrels that previously aged rum), to create its latest creation, the Chimay Grande Réserve Barrel Aged Rhum Edition. This unfiltered and unpasteurized Belgian strong ale registers 10.5% ABV and not only embodies its original Grande Réserve characteristics with notes of caramel and vanilla, but also brings a rounded, oak flavor. This is not a year-round release, so if you see it, grab it.
Moody Tongue Moody Tongue has established itself as a foodie brewery, and rightly so, as its Owner/Brewer Jared Rouben is a Culinary Institute of America-Hyde Park graduate. In 2013 the former Goose Island brewmaster went out on his own, and founded his own brewery, the aptly named Moody Tongue Brewing Company. Several of the Chicagobased brewery’s beers have a food component, the most renowned of which is the Caramelized Chocolate Churro Baltic Porter with cocoa nibs, caramel and vanilla bean imparting flavors of Mexican Oaxacan chocolate. Other culinary-inspired creations include Peeled Grapefruit Pilsner, which captures the sweet, sour and bitter tastes from the grapefruit within a light, refreshing body; Steeped Emperor’s Lemon Saison with spicy Sorachi Ace hops and saison yeast balanced with slightly sweet Meyer lemon; and Sliced Nectarine IPA with the stone fruit offsetting the grapefruit acidity of Chinook hops. If you love food in your beer, as I do, you owe it to yourself to check out the brewery’s portfolio at moodytongue.com.
Black Butte XXIX Black Butte Porter is thought by many to be the benchmark for the modern day craft beer porter style, so when once a year the Deschutes Brewery celebrates its anniversary with an imperial, barrel-aged version of its flagship, fans of the brew take notice. Each year the brewery experiments with fun ingredients and this year, the 29th anniversary Birthday Reserve is brewed with chocolate malt, Dutched cocoa powder, Saigon cinnamon, cayenne and turbinado sugar and 50% aged in bourbon and rum barrels. As this 12% ABV gem only comes out once a year, don’t hesitate to hunt one down.
Samuel Smith’s Organic Ales In recent years many consumers have been searching out organic products and more and more producers are joining in the organic wave. For this family-owned brewery with over 250 years of history, there is really nothing more traditional and authentic than brewing organically, which it has done since 1758, when all beer was organic! In 2009, after sourcing organic ingredients and receiving organic certification, Melbourn Bros. became a Certified Organic brewery and its Samuel Smith’s Organic Apricot, Cherry, Raspberry, and Strawberry ales were launched to huge success and each took a Gold in the US Open Beer Championship: Strawberry in 2009, Raspberry in 2010, Apricot in 2012 and Cherry in 2014. Previously its Organic Strawberry Ale and Organic Apricot Ale have only been available in 18.7 oz bottles, but due to requests for an on-premise bottle, and also to the growing popularity of multi-packs, beginning in August 2017 are now being packaged in 4-packs of 12 oz. bottles.
28 The Las Vegas Food & Beverage Professional I August 2017
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August 2017 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 30-August 2 the Restaurant Loss Prevention & Security Association (RLPS) will hold its 38th annual conference at the M Resort Spa & Casino in Las Vegas, where educational agenda topics will cover areas such as worker’s compensation, fraud, phone interviewing and more. http://www.rlpsaannualconference.com August 5 Big Dog’s Brewing Company’s Summer Beerfest will be held in the front parking lot of the Draft House in northwest Las Vegas, and will feature 45 regional beers and live reggae music throughout the night. www.bigdogsbrews.com/festivals/summerfest August 27-29 the Western Restaurant & Hospitality Expo organized by the California Restaurant Association is the largest foodservice show on the West Coast and will be hosted at the Los Angeles Convention Center. www.westernfoodexpo.com
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page 15
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
page 9
Audrey Dempsey Infinity Photo page 30 www.infinity-photo.com 702-837-1128
Jon Taffer’s Rescue Tour rescuetour.com
page 27
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
Keep Memory Alive Event Center 702-263-9797 kmaeventcenterlasvegas.com
page 32
Major Foods www.majorproducts.com 702-838-4698
page 29
Patron rocapatron.com
page 31
White Soy Sauce www.whitesoysaucefood.com
page 13
page 30
BiVi Vodka 631-464-4050 www.bivivodka.com
page 7
Deep Eddy www.deepeddyvodka.com
page 2
Designated Drivers www.designateddriversinc.com 877-456-7433
page 30
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IN THE TIME IT TAKES TO READ THIS AD, WE’VE MADE LITTLE TO NO PROGRESS. We slow-roast the finest 100% Weber Blue Agave for more than three days and then slowly crush it with a two-ton tahona stone wheel. The result is an earthy, complex taste that’s more than worth the wait.
The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 42-45% abv.