September 2017 The Las Vegas Food & Beverage Professional

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Issue 9 Volume 17

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Chateau Ste. Michelle Washington State’s Founding Winery Celebrates 50 Years

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September 2017

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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WELCOME BACK TO OUR SEPTEMBER ISSUE of The Las Vegas Food & Beverage Professional and a still very hot Las Vegas, which still dictates some of our Food & Beverage venues from outdoors to indoors. Several ‘not-to-miss’ events include the Heart Association’s “Flavors of the Heart,” an evening of heart-healthy bites, good wine, and a lot of fun people, hosted at the World Market Center. And if you like wine along with beer, there is the annual “Grapes & Hops event,” hosted at the Springs Preserve in Downtown Las Vegas.

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Ste. Michelle celebrates 50 years of wine making in Washington and since they are one of our favorite wines, we wanted to give them credit where credit was due, since they were a founding winery in Washington and have come a long way. Washington State is now the #2 producer of premium wines in the US with more than 50,000 planted acres, over 1,000 wineries and 14 AVA’s. Ste. Michelle also has the honor of being the #2 premium wine brand sold in the US. Please check out the facts and figures as well as upcoming special events at the winery on page 16 & 17.

Our very good friend and associate Dr. Mike Masuyama brings us another interesting and informative segment in his series Cook-Eat-Asia, and this month’s feature on Asian Spices and Herbs is no exception. We know a few things about Asian Food & Flavors but admit that what spices and herbs created these great flavors still eludes us. You can learn a little more on spices for Asian Food on page 13.

On page 23 Ben Brown shows us “The Bottom Line” when it comes to holding special events, celebrity takeovers, surprise pop-ups and other marketing events and procedures popular these days to excite more energy into restaurants and foodservice establishments. Ben takes a closer look to see if it’s really right for you and what the bottom line will really cost you and what benefit your restaurant will be receiving. This is a good exercise for any restaurant looking to excite its usual business and what it’s really going to cost and benefit!

Cheers!

Mike Fryer

Page 4 Hot off the Grill!

Page 5 Wine Talk Master Sommelier Michael Jordan Visits Hawai‘i Page 6 What’s Brewing Page 8 Made from Scratch Conversation with a Cheesemonger in Claremont PART II

27 www.lvfnbpro.com

Page 13 COOK•EAT: Asia Asian Spices-Herbs

Page 14 Twinkle Toast The Underground of Food & Wine Pairing

Page 16 COVER FEATURE Chateau Ste. Michelle Washington State’s Founding Winery Celebrates 50 Years

Page 23 The Bottom Line The Unforeseen Costs of Special Menus and Venue Takeovers Page 24 UNLV Spoon University Page 25 Samuel’s Beer Picks Page 26 Nevada Restaurant Association Shiny Toy Syndrome: With employee-owned phones, a not-so-cool security risk for Nevada restaurants

Page 9 Product Review

Page 18 What’s Cooking

Page 10 Chef Spotlight Chef and Proprietor Chef Joho, Eiffel Tower Restaurant

Page 20 Best of the Best

Page 27 USBG Las Vegas

Page 21 UNLV Epicurean Society

Page 28 Product Spotlight

Page 11 Dining out with the Harrises Family Owned Salud Mexican Bistro and Tequileria off the Strip in Las Vegas Opens and Is Sure to Impress.

Page 12 Brett’s Vegas View

Our Picks by Adam Rains Page 22 Human Resources Insights Best Way to Deal with Difficult Employees

Page 30 Events Ad Index

September 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

Last month’s SoCal Food & Beverage Pro featured the Coastal Kitchen in Dana Point visited and written by our Editorial Director Bob Barnes. It was so intriguing that our Sr. Editor Mike Fryer had to try it out during his latest visit to SoCal. Here Mike visits with the Owner/Operator and Executive Chef Mike Grant, a seasoned F&B Pro who has developed an excellent restaurant with a great menu. Drop by the next time you are in Dana Point!

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

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

Bob Barnes

Editorial Director bob@lvfnb.com

We recently attended a media lunch with Robert Irvine at his namesake restaurant in the Tropicana Las Vegas. He was introducing some of the upcoming seasonal items soon to be added to the menu. It was good and tasty, but we really enjoyed it when he brought out a special reserve bottle of Patron that he brought back from Mexico! Thanks Chef, great meal!

Juanita Fryer

Elaine & Scott Harris

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

Editors at Large harris@lvfnb.com

Juanita Aiello

The Newport Wine & Food Classic was recently held under beautiful sunny skies with a crisp breeze off the bay. Food bites were catered by several dozen local restaurants and the beer and wine selection donated by Southern Glazer’s Wine & Spirits of Southern California and its suppliers making for a great afternoon fundraiser. By the time Sr. Editor Mike Fryer came across this booth he wasn’t seeing as clear and had a hard time knowing just what they were serving???? Or who the family was???

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

Journalist & Photographer Joe Tholt

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist Best of the Best Shelley Stepanek

Journalist UNLV Epicurean Society Kimberly Verdin

Journalist Made from Scratch 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 Wine Talk Alice Swift

Journalist The Bottom Line Ben Brown

Photographer Bill Bokelmann

Photographer Joe Urcioli

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalist Lisa Matney

Journalist HR Insights Linda Bernstein

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Wine Talk

with Alice Swift

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

Master Sommelier Michael Jordan Visits Hawai‘i good-hearted, and humble sommeliers I have ever met. He has an innate hospitality spirit, similar to the Aloha spirit, and his unpretentious attitude makes it easy for consumers to converse with him about wine, as I observed at the Jackson Family Wines Portfolio Tasting. It was so great to see him again, and, as I newly discovered, he also has some ties to Hawaiʻi. Jordan grew up in Honolulu and was a food service management student at Kapiʻolani Community College before making his way to California.

Since then he has made quite a few strides in the F&B field before joining Jackson Family Wines in 2013: he opened several restaurants such as THE RANCH Restaurant & Saloon and Pinot Provence, served as Global Manager of Wine Sales & Standards and Wine Educator for Walt Disney Parks and Resorts® Worldwide, has a radio talk show “What’s Cookin’ with Wine” and even produces his own wines under WORD VINEYARDS® and ‘OLELO Wines®.

Michael Jordan may live in sunny Southern California, but he will forever have roots in Hawaiʻi. Each year, Jordan also returns to Hawaiʻi as one of the Master Sommeliers for the Kapalua Wine & Food Festival. Keep an eye for him when he returns next year for the 37th annual Kapalua Wine & Food Festival, June 7-10, 2018 (https://kapaluawineandfoodfestival. com/).

Fun Fact! For those of you who have lived in Honolulu for a while, do you remember Matteo’s in Waikiki? Jordan’s father, Matty “Matteo” Jordan opened Matteo’s in 1969.

For more information on Jackson Family Wines, go to http://www.jacksonfamilywines.com.

Until next month, Cheers~!

Alice

John Faniani, District Manager-Hawai‘i, Jackson Family Fine Wines

Event participants

Master Sommelier Michael Jordan

Cannolis for dessert

photos by Alice Swift

On the island of Oʻahu in the state of Hawaiʻi, there are three resident Master Sommeliers: Chuck Furuya, Patrick Okubo and Roberto Viernes. In August, Hawaiʻi had a fourth Master Sommelier visit Oʻahu, bringing his expertise for the week. Master Sommelier and Certified Wine Educator, Michael Jordan, Director of Global Key Accounts with Jackson Family Wines, hosted a Jackson Family wine portfolio tasting on August 15 at Fujioka’s Wine Times (http://www.fujiokaswine.com).

For those who are not aware, Fujioka’s is part of TIMES Supermarkets, a Hawaiʻi-based supermarket that started in 1949, which was recently purchased by Don Quijote Group. It is the only store of the TIMES location that specializes in fine wines and specialty foods.

A variety of 30 wines from the Jackson Family Portfolio were poured, alongside some small bites. The favorites for the evening included the Cambria Benchbreak Chardonnay; Château Lassègue from Saint-Émilion, Bordeaux, France; and Stonestreet Legacy Red. In addition, the food selection paired well with the wines, the most popular being the truffle mushroom risotto and cannolis for dessert.

What made this an even more significant event for me was my prior encounter with Master Jordan. My first venture into the beverage education world was at the Collins College of Hospitality Management at Cal Poly Pomona a few years back. After taking the Wines, Beers & Spirits course at the Collins College, I decided to study and take (and pass!) the Court of Master Sommeliers Level 1 certification. Turns out, Master Jordan was one of the sommeliers who taught my first class! I recall his first introduction joking about being the “other” Michael Jordan.

However, since then, I have always remembered him as being one of the most down-to-earth,

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Portfolio tasting

September 2017 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

He welcomes your inquiries.

Email: bob@lvfnb.com

photos by Dave Canela

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.

Monthly Beer Dinners at PKWY Tavern PKWY Tavern is hosting monthly beer dinners at its W. Flamingo and Marks/Henderson locations, and I’m happy to report many of them feature our local breweries. I attended the August craft beer dinner, which paired the beers of CraftHaus. It was an evening that was quite enjoyable in large part to the commendable job CraftHaus Co-Owner Wyndee Forrest, CoHead Brewer Steve Brockman and PKWY Tavern Executive Chef Lanny Chin did in explaining the food and beer pairings.

We began with a welcome beer, Shiny New Toy, which Steve explained is a very hoppy extra pale ale which uses a single hop for aroma, bittering and finishing, which in this case was Ekuanot. This beer is part of a rotating hop series, with each version using a different hop.

Next up was Shrimp Ceviche with Zitrone Gose. Steve compared the Gose style to a beer margarita and Chef Lanny said the saltiness in the beer goes well with the lemon in the

ceviche. Steve also pointed out Zitrone means lemon in German.

The 2nd course paired a spicy Chile Rellenos (which Chef said he stuffed with braised short ribs) with Jean Claude Van Damme, a Belgian golden strong ale that Steve explained is an easy crossover for wine drinkers who like big white wines due to its pear esters. He went on to relate the name is a tribute to the van (which they named Jean Claude) he and CoHead Brewer Steph Cope traveled in across the US working at several different breweries before deciding to plant themselves in Southern Nevada and retire the van.

A hearty course of Pollo con Mole Poblano was matched with Comrade, a Russian imperial stout that is a collaboration with the Las Vegas Distillery, as it was soaked in oak from barrels that had previously contained the Distillery’s whiskey. Chef pointed out the chocolate sauce of the mole nicely complemented the roast and chocolate notes of the stout.

A fine meal is finished off nicely with coffee

6 The Las Vegas Food & Beverage Professional I September 2017

and that’s what we did in the form of Belgard Coffee Stout with Churro Bread Pudding.

Speaking of merging the two desserts, Chef Lanny said, “Dessert churros are awesome and bread pudding is awesome.” Wyndee informed us the coffee in the beer comes from the local Vesta Coffee Roasters and Steve remarked, “It’s as good in the morning as in the evening,” and suggested it drinks like a cold brew coffee.

For sure no one left hungry after this fourcourse dinner but we did leave with a nice souvenir CraftHaus-logo glass. Price for the dinners is a very reasonable $45. Next month’s dinner will feature Big Dog’s Brewing on Sept.

12 at PKWY Tavern Flamingo and Sept. 27 at PKWY Tavern Marks. Chef Lanny says it will be a throwback to Midwest food and will include beer soup, chicken meatloaf sliders, Salisbury steak and apple pie matched with Big Dog’s Peace Love & Hoppiness Pale Ale, Dirty Dog IPA, SeDATEd Belgian-style Quad and Red Hydrant Brown Ale. To purchase tickets go to https://events.pkwytavern.com/ event/?event=195477&venueid=709953194. www.lvfnbpro.com

Local Beers Now Pouring at Searsucker Last month I reported on several new dishes added to the menu of Brian Malarkey’s Searsucker at Caesars Palace. Now, I’m happy to report on something else new: local beers being added to the beer selection. Now pouring on draft is Tenaya Creek Bonanza Brown and offered in cans are CraftHaus Evocation Saison and Joseph James American Flyer Lager.

Cheers to Searsucker for supporting local beer!

Southern Nevada Beer Events

Although the name suggests an October date, traditional Oktoberfest celebrations begin in September, and Hofbräuhaus Las Vegas’s festivities run from Sept. 15 through Oct. 31.

Celebrating their 14th year of Oktoberfest, the Vegas Hofbräuhaus is the only authentic replica of the brewhaus in Munich, Germany. A highlight is the unveiling of the Oktoberfestbier, the very same beer brewed by the Hofbräu brewery for the Munich Oktoberfest. Celebrity guest keg tappings take place every Friday and Saturday night and bands from Germany and Austria are imported, providing nightly entertainment.

CraftHaus Brewery will celebrate its 3rd anniversary and fruit beers with its Fruitsplosion Fest on Sept. 16 from 6-midnight.

The celebration will include several beer stations pouring more than 30 beers, including no less than 17 CraftHaus brews, several of which have undergone a fruit transformation, including the 3rd Anniversary Beer: Brett Gose on Plums; special guest taps from Nevada breweries Tenaya Creek, Joseph James, Lovelady, Big Dog’s and Great Basin; live bands; and food for purchase from The Goodwich, Black Tiger BBQ and The Mad Batter Cafe. General admission tickets are $25 in advance ($30 day of) and include a logo pint glass and eight beer tickets. VIP tickets are $55 and include food provided by Goodwich, eight beer tickets, logo pint glass, VIP-only access to the brewery with four taps and one exclusive beer tap pouring the super-rare CraftHaus 1st Anniversary beer: Carillon Belgian Quad with dates. To purchase tickets visit http://crafthaus3rdanniversary.bpt.me.

Also on Sept. 16, Gordon Biersch will host its 20th anniversary party from 2-11 p.m. It will be the return of the parties they used to have in their parking lot and will feature live music from Bonafide (reggae band who used to play on Sat. nights the first few years GB was open), DJ Mark Aston, games, special beers and food with happy hour prices all day.

The Seattle-based Elysian Brewing, known for its yearly assortment of pumpkin beers, has been hosting its Great Pumpkin Beer Festival since 2005. This year it will bring the fest to Las Vegas, partnering with Tuscany Casino to host The Great Pumpkin Roadshow! Held poolside on Friday, Oct. 13 from 6-9 p.m., it will be Las Vegas’s first ever pumpkin beer fest, pouring a collection of 30 beers made with pumpkin, which at press time included beer styles of stout, schwarzbier, saison and doppelbock. Local breweries participating are Big Dog’s, CraftHaus, Hop Nuts, Joseph James, Lovelady, Tenaya Creek and Triple 7, with more surely signing up by the time www.lvfnbpro.com

the event occurs; and regional breweries are Breckenridge, Four Peaks and the co-host Elysian will bring no less than 8 pumpkin brews. The cost is $30 if purchased before Oct. 1 ($35 after), for a souvenir glass and 20 tokens, which can be used to purchase beer and food. Since it is being held poolside, there will be no glass, so the beers outside will be limited to keg or cans, but bottled beers will be included by filling up firkins made of hollowed out pumpkins. To purchase tickets, visit www. eventbrite.com /e/elysian-great-pumpkinroadshow-at-tuscany-pub-365-pumpkin-beerfestival-tickets-37259769975?aff=lvbb.

Time to mark your calendar for the Motley Brews 6th Annual Downtown Brew Festival, set for October 21 from 5-9 p.m. (early entry at 4). The fest will again be held at the Clark County Amphitheater in Downtown Las Vegas, and you can expect a wide range of beer styles with more than 200 beer choices from 60 breweries, including several from Nevada. Motley Brews fests typically sell out, and purchasing in advance gets you a reduced rate, as well as availability of VIP and early admission tickets, so consider purchasing your tickets at downtownbrewfestival.com, where you’ll also find the line-up of breweries that will be pouring.

As always, great beer happens in Vegas!

September 2017 I The Las Vegas Food & Beverage Professional 7

Made from

By John Rockwell

SCRATCH

Conversation with a Cheesemonger in Claremont PART II

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.

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. Here are some guidelines to help guide you in your path to exploring great cheese, based on my visits with Marnie Clarke, co-owner of Cheese Cave in downtown Claremont, California.

1. The Cardinal Rule—Strike up a conversation.

The underlying theme throughout our conversation was that to have a good experience at a cheesemonger’s shop, you have to communicate and ask questions.

“You can definitely walk in not knowing what kind of cheese you want, but it’s really helpful if there’s some sort of idea to have at least one thing in mind that you know you’ve liked in the past,” says Clarke. “Even if it’s just to say, ‘I really like sharp cheddars but I want to try something that’s not a cheddar: what do you have that I might like?’”

According to Clarke, it is difficult to find the right cheese if a customer says, “I like everything: pick one.” Clarke says, “If I pick something you don’t like, then both of us say, ‘Well, that didn’t work’ and it’s awkward.”

“You could pick a theme,” says Clarke. “Something like, ‘I really want to try something from Switzerland I’ve never had,’ or ‘I want to have something soft that’s domestic’—some way it can help the cheesemonger show you some really cool cheeses without having to randomly pick something.

photos by John Rockwell

2. Have a plan of attack or a theme in mind.

At Cheese Cave, there is no shortage of crackers, jams and jellies to serve with your prized cheese finds.

3. When discussing flavor, try to use nouns and not marketing adjectives.

Describing the flavor profile of a cheese is necessary because at a shop like Cheese Cave that offers paste samples, you’re going to want to communicate what it is you like or don’t like about the taste or aroma of what you try. If you are worried that you might not have the same flavor vocabulary as the cheesemonger, you could be right. But don’t worry about that—create those descriptions as you go. “It’s more about connecting with the person you’re talking to. It’s making common language that you’re agreeing on,” says Clarke.

The words used to market cheeses can cause difficulty in communicating a specific flavor you like or dislike. “What does ‘tangy’ mean?” asks Clarke. “Or what does ‘sharp’ mean? That’s always really a hard one when people are saying, ‘Oh, I really like sharp cheeses,’ and then they ask me for something soft and sharp. To me, those don’t go hand in hand because in my head when I’m thinking ‘sharp,’ I’m thinking something that’s acidic and aged. So we have to have a conversation over the counter to make sure we’re talking about the same thing.”

4. Narrow your selection and buy a reasonably-sized sample.

Artisan cheese pricing is a study in sticker shock, especially if you’re used to paying five dollars a pound for grocery store cheddar. Artisan cheese is different—it’s often made in small batches and seasonal, soft European cheeses are flown by air freight, and the families that make many of these cheeses pay more for the raw materials that make their product. Some cheeses can run from $20-30 a pound—but don’t let that intimidate you. It is OK to ask for a smaller amount. But how much smaller?

“We typically do a quarter-pound minimum,” says Clarke. “There are always some exceptions to the rules, but a quarter pound is the best measurement because—on firm cheeses especially—it’s really difficult to cut something smaller.”

For the ultra-hip, Grand Central Market in downtown Los Angeles makes an ideal food stop if you’re touring the downtown, seeing a show at the Walt Disney Hall, or visiting The Last Book Store. Why not take the cheese with you? Buy a little and eat it there!

Cheese Cave 325 Yale Claremont, CA 91711 909-625-7560 DTLA Cheese also offers charcuterie with a round selection of picnic meats to complement your cheeses. Washed in Gose, that Willoughby may seem expensive at $35 a pound, but it does not disappoint!

DTLA Cheese 317 S. Broadway (Grand Central Market) Los Angeles, CA 90013 213-290-3060

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If you need to take some food or cheese with you while sipping a couple of pints at Golden Road Brewing, this is the place to go. About ten steps away you’ll be at the brewery’s location in Grand Central Market.

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Product Review

By Bob Barnes

Founders DKML I’m old enough to remember when all malt liquors were bland renditions of a high alcohol beer that you drank to accelerate getting your buzz on. I’ve honestly never seen a craft version of this slighted style, until now. Released in July from the Grand Rapids, Michigan-based Founders Brewing, the brewery proclaims it could be the first malt liquor worthy of a glass. The alcohol (14.2% ABV) is pumped up with corn for a smooth sweetness and fermented with a lager yeast cultivated by Spanish brewer Mahou San Miguel, a strategic partner with Founders. The brewery classed it up by aging it in bourbon barrels and a healthy dose of dry-hopping. “With DKML I wanted to do something totally original, and I don’t know anyone in the craft beer world who is barrelaging malt liquor,” says Brewmaster Jeremy Kosmicki. “After some early trials, we ended up with Mahou’s lager yeast to brew a really amazing malt liquor, and then we did what we do best – barrel-aged it. The bourbon barrel smoothed it out while giving it that ‘kick’ you would expect from an imperial malt liquor.”

DKML is available in 4-packs of 12oz bottles and 750mL bottles throughout the entire distribution network, which now includes 45 states.

Pfungstädter Weizen Radler

The popular Pfungstädter Weizen Radler, previously only available in bottles and kegs, is now being canned and is available in the U.S. for the first time. For many years the Germans have concocted Radlers, a 50/50 mix of sparkling sweet lemonade or soda and lager beer, to sip during the warmer summer months. This mixing was a way for them to get around violating the German Purity Law of 1516 (known as Reinheinsgebot, an actual law that requires beer only contain malt, hops, water and yeast that is still largely followed to this day). And, as radler is German for cyclist, at only 2.7% ABV this version qualifies as a refreshing, less-alcoholic post-ride beverage. This radler is a blend of unfiltered German Weizen with Hallertauer Herkules and Spalter Select hops, two-row malt blend and local malted wheat blended with all-natural lemonade. “There are a lot of radlers out there,” says Lanny Hoff, SVP-Brands Manager for Artisanal Imports, “but we feel Pfungstädter’s has a place due to the excellent quality of the beer as well as the lemonade. It’s a real lemonade, not a flavoring or essence, but lemon juice. This gives it a refreshing, not-toosweet character which really sets it apart from the competition.”

Mt. Beautiful Wines from New Zealand Appreciation for New Zealand wine continues to increase, and for good reason, as the region’s maritime climate provides vineyards with extended sunshine hours and cool night sea breezes provide a long, slow ripening period resulting in flavor growth. A worthy example is the wines of Mt. Beautiful, a North Canterbury winery located on the South Island of New Zealand. 100% estate grown and certified sustainable, production is focused on Sauvignon Blanc and Pinot Noir but also smaller quantities of Pinot Gris, Riesling, Chardonnay and Rose are produced.

The Sauvignon Blanc pushes the boundaries of the typical New Zealand flavor profile, highlighting tropical flavors, toning down the grassiness with a crisp finish with bright minerality.

The Pinot Gris combines stone fruit, apples, juicy ripe pears, and a touch of floral honey with a persistent finish.

The Chardonnay features aromatics of ripe apple, stone fruits, and nectarines, and has a creamy texture that makes it easy to drink, with underlying notes of buttered brioche.

Unlike some Rieslings, Mt. Beautiful’s is not overly sweet, and has dry flavors of honeysuckle, lime and wintersweet flower and finishes with a lingering acidity.

The Pinot Noir, the personal favorite of owner David Teece, begins with fragrances of black cherries and violets followed by a palate of ripe bramble fruit and subtle tannins.

The traditionally made Rosé is produced from Pinot Noir juice that was pressed off after a period of light contact and fermented in barrel and tank. The 2016 vintage boasts floral notes and intense sweet red berry aromas, and a creamy and dry palate with hints of watermelon and pink grapefruit.

Mt. Beautiful wines retail for around $13 to $18.

For more info visit mtbeautiful.co.nz.

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September 2017 I The Las Vegas Food & Beverage Professional 9

Chef Spotlight

By Leah Schmidt

Chef and Proprietor Chef Joho, Eiffel Tower Restaurant

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!

photo by Anjali Pinto

Chef Joho is known around the world for the impact he’s had on the culinary industry. His personalized cuisine and elegant restaurants continue to be successful across the country and never fail to impress guests. While enjoying the beautiful view of the Strip from the Eiffel Tower Restaurant, Chef Joho discusses his passion for great food, fresh ingredients and his career.

How did you get started cooking?

I grew up in Alsace, France and food was incredibly important in my family. Lunch and dinner were always enjoyed with my parents and four siblings. My father was a very successful businessman and entertained his customers with meals in our home. Alsace is known for exceptional food and wine, so naturally I was always surrounded by wonderful cuisine. Also, my aunt had a small restaurant and I would help her on weekends. But, my true culinary profession began at age 12, when I spent the summer working at Auberge de L’Ill with Chef Paul Haeberlin.

What were some of your early experiences in the kitchen like?

I completed apprenticeships in a number of restaurants in cooking, pastry, baking, butchery and cheese making and I also studied at the Hotel Restaurant Business School in Strasbourg. When I was 21, I moved to Switzerland and was an executive sous chef in a two-star restaurant. It was a big change because I learned how to supervise a large staff, and it wasn’t only technical work, but emotional work as well. It was an incredible experience because I learned how to be a leader and run my own kitchen. I also spent time working in Europe, including many years in Italy and Switzerland.

You manage Everest (Chicago), Eiffel Tower (Las Vegas), Paris Bistro (Chicago), Brasserie Jo (Boston), M Burger (Chicago) and many more. How do you manage your time with so many restaurants and traveling monthly?

I first came to Chicago in 1984 and opened Everest in 1986. Other restaurants followed soon after: Corner Bakery in Chicago and Brasserie Joe in Chicago and then in Boston. I opened the Eiffel Tower Restaurant in Las Vegas almost twenty years ago. I spend most of my time in Chicago and am in Las Vegas, Boston and Washington D.C. once a month. I enjoy being in my restaurants. I love seeing my teams’ hard work, success and passion. Every mile of travel is worth it.

What differentiates each restaurant and how do you represent your hometown in the cuisine?

French cuisine can be represented in many different ways. I don’t like to reproduce fine dining restaurants in more than one location. With

Everest, it’s very personalized cuisine with touches and influence of Alsace, including the largest Alsace wine list in the world.

At Eiffel Tower, we prepare updated classic French cuisine. Brasserie Jo is more casual, brasserie-style, as is Paris Bistro.

How would you describe your cooking style?

It’s very difficult to describe my cooking style because each restaurant is so different. For me, ingredients are the key to cooking. If you don’t have the right ingredients you’ll never be a great chef. You may know the techniques, but everything begins with what you buy. I just want good food, that’s it. If tomorrow I have the best local apricots, then I want to make one of the best apricot dishes. If I have fresh Michigan summer corn, then I want to make one of the best corn dishes. It’s all about the ingredients.

What do you want guests to experience when they come to your restaurants?

The most important element for me, is when the guest leaves, they want to come back. At Eiffel Tower, we cater to the locals, the regular guests and the tourists. We take care of every customer and make sure that they have a special experience. My passion for food and being a chef centers around making people happy. There’s nothing better than a happy, satisfied guest leaving your restaurant.

What’s most challenging about your profession?

My profession is a chef and also, a businessman. Going to work every day is a pleasure and what you enjoy is never a chore. I want to lead my restaurants, but also be aware of all of the small details. You have to be a chef and an entrepreneur – and learn how to be successful.

But, that’s what makes it fun.

Looking back on your career thus far, what are some accomplishments you’re most proud of?

After 30 years, Everest continues to be a successful restaurant, which is very satisfying. We hope to succeed for many more years. I’ve personally connected with many guests and staff members, who have gone on to accomplish many wonderful things. Let’s talk again in 30 years!

10 The Las Vegas Food & Beverage Professional I September 2017

www.lvfnbpro.com

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

Family Owned Salud Mexican Bistro and Tequileria off the Strip in Las Vegas Opens and Is Sure to Impress.

Las Vegas off-Strip dining has been growing leaps and bounds over the years. Recently a new dining venue opened between the suburbs of The Lakes and Summerlin. Finding authentic Mexican cuisine in our area that combines great authentic food with passion and familial ties is something that we found noteworthy, especially when it resides in a place that once housed one of Las Vegas’s best restaurants, the long shuttered Rosemary’s. Discovering Salud Mexican Bistro and Tequileria, a delightful, family owned restaurant full of charm, a full tequila program and mouthwatering Mexican cuisine is worth stopping in for lunch, dinner or happy hour.

On our visit, we were welcomed by the effervescent Stevie Topchi, one of the owners.

Our eyes were immediately drawn to the iron agave sculpture that highlights the bar and provides a separation from the dining room.

This wrought iron agave creates an optical illusion for the many decorative tequila bottles that seem to float in air. A large alluring mural of secretive eyes peering from a seductive calavera (decorative skull) grabbed our attention causing us to pause as we perused the extensive and carefully crafted menu. Stevie joined us at our table and explained, “We are third generation restaurateurs. My husband Andres and his brother Daniel Topchi grew up working in their parent’s traditional Mexican restaurants. We have been eating the same dishes for the past 25 years. They are great recipes but we wanted www.lvfnbpro.com

to take these recipes and transform them into something unique, something you can’t get at a traditional Mexican restaurant.

“The menu is designed between three chefs and the family. Every item was presented and tasted repeatedly until they agreed it was perfect.

The same enthusiasm went into our cocktails.

No premade mixes, just fresh ingredients and juices to deliver the best quality. For tequila aficionados, enjoy a collection of over 100 tequilas and mezcals. We know that great food and cocktails aren’t enough. Customer service has always been an important element in our family business. It’s not just a meal it’s an experience. One of the family is always here making sure your experience exceeds your expectations,” she added with a wide smile.

Margaritas were certainly on the agenda. Stevie suggested we try the Tradicional: a classic blend of blanco tequila, fresh lime and lemon juice and agave nectar. We fully complied without any hesitation as each sip easily gave tribute to the pop of flavors in this carefully crafted traditional cocktail. If you are an aficionado of tequila, order the Horizontal Maturity flight.

For $100 enjoy Milagros Select Barrel Reserve, Clase Azul Anejo and Gran Patron Burdeos.

Stevie returned to our table excited about showing off our first course herself. We started right off in style with Octopus Salteado with romesco lime sauce, smoked pepper and creme fraiche to finish off our course. Next up was a Shrimp Ceviche with shallots, roasted garlic

and a touch of sesame seed oil that had us wanting more. Our desire was soon rewarded with Lobster Enchiladas topped with cilantro pepita cream, queso fresco, black beans and a tasty cilantro rice. Taking a sip of our Margarita, we noticed Stevie coming across the room, walking briskly and beaming like a school girl as she arrived at our table stating, “This is one of my favorites!!” Placing the artfully prepared dish on our table, our eyes flashed and palate began salivating. The Bone-in Short Rib with guajillo chipotle mole, crispy onions, charro beans and roasted corn on the cob beckoned us with its colorful presentation and tantalizing aromas. This dish was a standout of the experience so far. Soon our appetites were well satiated but yet we found no reason to have this dining adventure come to an end. Stopping in again just a few days later for Happy Hour, the Street Tacos of pork belly, carne asada, al pastor, barbacoa and pollo asado made a perfect way to enjoy an afternoon bite.

Salud is starting off on the right foot. They have been listening to their customers, always willing to take suggestions and make changes. We have returned to Salud on numerous occasions.

The service and food have consistently been on point. Lunch, Happy Hour or Dinner, Salud brings a flourish of south of the border passion with every dish and drink that they present to the table-Ole! You will not be disappointed. For more information go to www. saludmexicanbistro.com.

September 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

The Cosmopolitan is gutting and upgrading its rooms: first the Boulevard Tower this year and then the Chelsea Tower in 2018.

Caesars Entertainment Corp. is upgrading thousands of hotel rooms: Planet Hollywood finished a room upgrade, the Flamingo will start one and already re-opened its $6.5 million newly renovated meeting space and more plans are in the works for Bally’s.

MGM Resorts is in the middle of a $450 million makeover of 3,000 Monte Carlo rooms, which will transform into two new hotels: Park MGM with new meeting and conference space and a Sydell’s NoMad Hotel.

Palace Station’s makeover will include losing the train theme, a new restaurant, casino bar, race and sports book and renovated poker room.

Recent renovations include two restaurants and new bingo room.

Changes at the Palms include two restaurants, upgraded movie theaters, renovated meeting and convention space, rooftop ultra-lounge, new high-limit area, hotel registration with VIP check-in areas and renovated pool.

The Cromwell has an updated Interlude Casino Lounge, new high limit slot area, enhanced concierge technology, eKey technology and an all-new Sportsbook.

The Golden Gate downtown continues its 111-year legacy with a major expansion nearly doubling the casino size, adding a dramatic entryway and extending the outside OneBar. The Race & Sports Book at Wynn completed a full renovation with an adjacent Charlie’s Bar + Grill. Encore also opened its own permanent Race & Sports Book.

ENTERTAINMENT OFFERS VARIETY

ScoopFest comedy and podcast festival at The Space Sept. 22-24 will feature headliners, comedy, games, food, karaoke and conversation.

Grow Your Own Festival is planned Saturday, Oct. 7 at Vegas Roots Community Garden 10 a.m.–4 p.m.

North American debut of international circusstyle, water show WOW will be Tuesday, Sept.

26 at the Rio with more than 30 international performing artists and America’s Got Talent semi-finalist, archery act Sylvia Sylvia.

Carlos Santana’s concert residency, An Intimate Evening with Santana: Greatest Hits Live, in House of Blues at Mandalay Bay is extended into 2018.

Elton John returns to The Colosseum at Caesars Palace October/November and early 2018 with The Million Dollar Piano, which ends in May 2018.

Rascal Flatts will headline a limited eightdate engagement of A Night to Shine in The Venetian Theatre Oct. 6 to 21.

Magic Mike Live Las Vegas is continuing at Hard Rock through April 2018.

Mike Tyson returns to MGM Grand Sept.

7-Nov. 19 with Undisputed Truth – Round 2, picking up where his first show left off.

A female dolphin calf was born this summer at Siegfried & Roy’s Secret Garden and Dolphin Habitat at The Mirage.

Chester Bennington, Linkin Park front man, is being remembered at the Hard Rock Hotel with a memorabilia case.

Pin-up star Claire Sinclair and Monti Rock III unveiled their shrunken heads for Golden Tiki’s second anniversary in Chinatown.

Credit One Bank has a multi-year integrated marketing partnership with the city’s first major league National Hockey League franchise, the Vegas Golden Knights.

A 15-year lease agreement between Cashman Field and Las Vegas Pro Soccer LLC brings a United Soccer League expansion team to Las Vegas in 2018.

DINING-BEVERAGE NOTATIONS

Kendra Wilkinson and Jai Rodriguez will continue headlining Sex Tips for Straight Women from a Gay Man at Paris through Jan. 2, 2018.

The Dream Awards on Sunday, Oct. 22 in the Suncoast Showroom will honor talent who helped make Las Vegas the “Entertainment Capital.” Some honorees include: Loretta Holloway, Earl Turner, Darcus, Sonny Turner, Janis Carter, Sonny Charles (The Checkmates), Dondino, Freddie Empire, Jeneane Marie and more.

The Harlem Globetrotters will showcase their incredible ball handling wizardry at the Orleans Arena Friday, Oct. 27.

The Cannery in North Las Vegas introduced new Saturday karaoke nights with DJ Miguel at the 24-hour Victory’s Bar & Grill through October 8 p.m. to midnight.

ABOUT TOWN HAPPENINGS

Minus5 Ice Experience debuted its third Las Vegas location inside the Grand Canal Shoppes at The Venetian.

Downtown’s Life is Beautiful festival returns for its fifth year Sept. 22-24 featuring marquee musicians, chefs, artists and speakers and the Plaza will host official after parties.

Now in its fourth year, the RiSE Lantern Festival will take place at Moapa River Reservation Oct. 6 and 7.

12 The Las Vegas Food & Beverage Professional I September 2017

The Cromwell added a 24-hour casual restaurant called eatwell and Robert Irvine’s Public House opened at the Tropicana.

Stripside Café & Bar at Caesars Palace closed to make way for Gordon Ramsay Hell’s Kitchen with indoor and Strip-adjacent patio dining opening this winter.

Bar concept otheroom opened at The Forum Shops at Caesars Palace.

photo by Bryan Steffy

CONSTRUCTION BOOM

Plant-based eatery VegeNation downtown with Chef Donald Lemperle opened a second location in Henderson.

Pitbull, founder-owner of Voli 305, debuted three giant signature goblets at Sugar Factory American Brasserie at Fashion Show mall with his vodka exclusive for signature cocktails.

Lagasse’s Stadium at The Palazzo introduced an all-new beer garden-inspired experience, The Biergarten opening 4 p.m. daily.

La Cave Wine & Food Hideaway at Wynn brought back the martini lunch with bottomless cocktails for $28.

Family-owned Bootlegger Italian Bistro has a new happy hour daily 2-6 p.m. and midnight to 3 a.m.

Freedom Beat at Downtown Grand launched Freedom 2 Brunch every Saturday-Sunday from 10 a.m.-2 p.m. and Freedom 2 Drink mimosa and Bloody Mary offerings. www.lvfnbpro.com

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

COOK•EAT: Asia Asian Spices-Herbs

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

Asia was a primary destination to acquire herbs or spices in the medieval times directly, bypassing the Oriental trade route. Without refrigeration or proper preservation at that time, herbs and spices were a must in cooking for flavoring or simply masking stale odors. As a matter of course, gold and precious stones were other objects to sail to the unknown places. Thus fleets of spice-herb-gold hunters initiated a new era of globalization in the 15th century. Asian spices or herbs were a magnet to draw the western interest, yielding the current world geography and demography as a result.

The current spices or herbs, most of them, were brought back to the old continent, becoming inseparable parts of the western cuisines. Here is no intention to elaborate on these individuals but rather focusing on the recent arrivals or my interest which appear more often in our eating today.

My favorite story of spices or herbs is that of beer. Beer has been our major liquid staple of grains for centuries. Beer made the pyramids, as you know. In order to avoid spoilage, many spices or herbs were tried in beer. Hops was the herb finally found most appropriate to deter spoilage and also to bring pleasant flavor several hundred years ago. Then IPA (Indian Pale Ale) could be carried into India from England over the equator due to high hopping rates. Spices or herbs are nothing to do with stylish sophistication of our cooking or personal preference. They have been a must in culinary.

Lemongrass is at top of my curiosity of the Asian herbs. It literally smells like lemon but has no citric acid or sour taste. Regarding limonene aroma, lemongrass and lemon fruit are very similar or almost the same while the former gives no acid. You may say, though, lemongrass tastes a little bit grassy and lemon fruity, which may be a bias of respective origins. Their use depends whether or not acidic taste is needed. Minced lemongrass can be used in the place of lemon peel zest and its stick in a drink also. For orange-lemon chicken, lemongrass may be good if not much acidic taste is preferred. You may buy it at gourmet grocery stores or farmers markets.

Or, you may grow in a pot yourself.

Cilantro (for plant or leaf), coriander (for seed), or Chinese parsley is the same, used in salad or dishes as well as a garnish. Its aroma-flavor is not easy to describe but it is unique anyway. To me, it tastes like something of vegetation growing in a dump place behind the house or a faint sensation of toothpaste in the morning. Some like it, whereas other do not like at all. Most Southeastern Asians from Vietnam, Thailand or China use it routinely, but not much by conservative Koreans or Japanese. Cilantro (not much coriander) may be the herb to divine like and dislike most.

Spices and herbs for seafood are still behind a veil, to me. Fish and seafood are often eaten by broiling over heat or cooking in a soup promptly www.lvfnbpro.com

after a catch. It may be a reason for the least use of herbs. Asian herbs may contribute something beyond fennel, rosemary or the current ones.

Wasabi (true wasabi plant, not powder or tubed), sansho (mountain pepper in translation), shiso (red or green Perilla), etc. may be among unique options not only for serving as garnish or sauce for ceviche or sashimi but also in broiling or pan-cooking. Sansho (young leaves or seed-grains) in particular will bring an eye-opening flavor. Oh, do not forget ginger, which is under used, making many dishes beyond the Asian. Balance with other ingredients, congeniality, is a key to using Asian herbs-spices in your cooking-eating. Asian spices and herbs would bring about something to boost your creativity.

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

September 2017 I The Las Vegas Food & Beverage Professional 13

Twinkle Toast The Underground of Food & Wine Pairing

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

photos by Erin Cooper

Wine and food go together like showgirls and feathers or Elvis impersonators and sparkly jumpsuits, and some of Las Vegas’ most prestigious restaurants have created one-of-a-kind dining experiences with fanciful tasting menus featuring fabulous wine pairings. Unfortunately, because of the cost often associated with these masterful menus, many people cannot afford the opportunity to enjoy this type of dining experience. For this reason, we are taking a moment to explore what we are calling “Underground Food and Wine Pairings,” which includes pairings with junk food, fast food and late night snacks.

We have enlisted the help of some of our favorite local Sommeliers to divulge their favorite Underground pairings that are accessible to all and undoubtedly delicious.

Jason Smith, MS

Matt George, Sommelier at Rivea

Jason Smith, MS

Matthew George, Sommelier at Rivea

“Underground” Food Choice: If I’m going to go fast food, I’m going all the way. My fave is the limited release, crowd favorite McRib sandwich from McDonald’s. Can’t you just taste that pure deliciousness blend of smoked meat, salty pickles and sweet BBQ sauce? Mmm mmm good!

“Underground” Food Choice: Frozen Burritos Wine Pairing: Dolcetto Why does this pairing work?

Dolcettos can have such a great playfulness to them. Good upfront fruit that comes across nice and ripe and just enough dryness to give them some backbone. I like the immediacy of these wines. They are totally meant to be enjoyed young, and yet they are still serious wines with character.

How did you discover this delicious pairing?

Late nights. We all know those nights. I had some Dolcetto left over from the day before when I cooked for some friends. I got home from work the next night exhausted, and was rumbling through the freezer. I wish it was a flash of inspiration but it ultimately just happened, and now it keeps happening.

Wine Pairing: d’Arenberg’s “Dead Arm” Shiraz from McLaren Vale, Australia Why does this pairing work?

For a wine, I look for something equally over the top and powerful.

Something that I do not enjoy on a regular basis. Shiraz. Big ass Shiraz.

I mean put your big boy pants on, wear a belt AND suspenders, hold the glass with two hands type of Shiraz. After a couple sips of this inky black, black fruit and black pepper jam beauty, my teeth are purple and it’s only to be matched by the thick line of BBQ sauce running down my chin.

Heaven, I’ve arrived.

Ernie Taketa, Wine/Project Manager at Bellagio “Underground” Food Choice: Lay’s classic thin potato chips Wine Pairing: Krug Grand Cuvée Why does this pairing work?

The fried, salty potato chips are balanced by the acidity in the Champagne, and the texture of the chips is a great compliment to the bubbles.

How did you discover this delicious pairing?

It all started at Rose.Rabbit.Lie. We produced potato chips for special events, and we also served Krug by the glass. The stars then aligned!

Chloe Helfand, Sassy Lead Sommelier at Bazaar Meat by José Andrés “Underground” Food Choice: Fried Pork Belly Wine Pairing: Bruno Paillard, Brut Rose, Champagne Why does this pairing work?

Who doesn’t love something fried with fat and flavor paired with a beautiful champagne or sparkling? I like a Pinot Noir dominant champagne/sparkling for the fried pork belly because of the beautiful red berry fruit present on the palate. Cherries, raspberries and black currants envelope the savory, salty goodness of the fried pork belly.

How did you discover this delicious pairing?

On a late-night date with friends at Chada Street.

Remember, whether you are enjoying a late night out with friends, raiding your freezer after a long workday or hitting a nearby fast food drive-thru, tasty wine pairings are not as out of reach as they may seem. Feel free to give our friends’ suggestions a try, and if you have been inspired to come up with your very own Underground pairing, we would love to hear from you. Share your tried-and-true favorites or new discoveries on our Twinkle Toast Facebook page, Instagram or via email at info@twinkletoast.com. Cheers!

14 The Las Vegas Food & Beverage Professional I September 2017

www.lvfnbpro.com

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

Chateau Ste. Michelle Washington State’s Founding Winery Celebrates 50 Years

Fifty years ago, a small winery called Ste. Michelle Vintners introduced its first vintage of European-style premium wine, a Cabernet Sauvignon from the Yakima Valley. It was the release that inspired today’s thriving Washington wine industry. In those early days, however, few people recognized or understood the region’s potential.

“I remember being asked, wine from Washington? What side of the Potomac do the grapes grow on?” reflects Ted Baseler, President and CEO of Ste. Michelle Wine Estates.

Fifty years later, no one gets the joke. Washington is now the nation’s number two producer of premium wine with more than 50,000 planted acres, nearly 1,000 wineries and 14 AVAs. Chateau Ste. Michelle is the number two premium domestic wine brand sold in the U.S. (Nielsen-Dollars), with wines available in all 50 states and more than 100 countries. Chateau Ste. Michelle is among the largest producers of Riesling in the world. The winery’s iconic French-style Chateau in Woodinville, outside of Seattle, is one of the most popular destination wineries in the country.

16 The Las Vegas Food & Beverage Professional I September 2017

www.lvfnbpro.com

Following are some of the impressive achievements Chateau Ste. Michelle has accomplished during its first 50 years.

A series of special events and programs throughout 2017 will celebrate the past 50 years of the brand and set a foundation for continued success for both the winery and the Washington wine industry for years to come.

Those programs include: 50th Anniversary Special Bottling Cabernet Sauvignon, Columbia Valley The winery released a commemorative label: 50th Anniversary Special Bottling of its Columbia Valley Cabernet Sauvignon (750ml, SRP: $15), which pays tribute to the first 1967 vintage. In addition, a one-time magnum (1.5L) bottling was released for retail and restaurants and serves as a great collector’s item.

“Cabernet Sauvignon is a standout variety from Washington, with silky tannins, rich complexity and concentrated fruit,” said Bob Bertheau, head winemaker. “That’s why our Columbia Valley Cabernet is the perfect choice to carry the nostalgic banner of our 50th anniversary. We hope you’ll raise a glass and help us celebrate the next 50 years!”

Golden Cork Sweepstakes

From Apr. 1 to Sept. 30, inside every 50th Anniversary Special Bottling of Columbia Valley Cabernet Sauvignon is a chance to win one of 50 prizes. Four Grand Prize winners will be selected to win a trip for two to visit Chateau Ste. Michelle in Woodinville, WA. Visit www.stemichelle50th.com for more details.

2017 Summer Concert Series

From June 1st to September 15th, the winery hosts its popular annual Summer Concert Series with artists including John Legend, Santana, Diana Krall, Chicago, Goo Goo Dolls and many more. For more information, visit: ste-michelle.com.

IMPETUS

In September, the winery will release 4,800 numbered bottles of IMPETUS (750ml, SRP $125)

by Chateau Ste. Michelle, the brand’s visionary wine showcasing the three varieties that are stellar in the Washington region but are not traditionally blended together (Cabernet Sauvignon, Syrah and Malbec).

Chateau Ste. Michelle History Book

This fall, the winery will release a highly illustrated coffee-table style book to tell the rich story of the Washington wine industry and Ste. Michelle’s role in bringing it to the forefront, commemorating the winery’s five decades of tradition and innovation. Proceeds from the book will benefit the Chateau Ste. Michelle College Scholarship Fund.

Newly Expanded Visitor Center

In August 2017, Chateau Ste. Michelle completed an expansion of the winery’s visitor center–the largest expansion in the winery’s history. Doubling the size to 22,731 sq. ft., the new visitor center features a modern 80-seat theater, an interactive blending room where guests blend their own bottle of wine from the winery’s iconic estate vineyards, private tasting salons, a Club Room, a restaurant style kitchen and more. The new visitor center will offer an extensive program of fun and informative wine and food classes.

“The opening of the new visitor center represents the next chapter in Chateau Ste. Michelle’s growth and will dramatically enhance our ability to offer world-class wine experiences for decades to come,” says Baseler. “We will be able to offer a wide range of unique wine experiences for visitors, whether they want to enjoy a tasting in one of our private tasting salons, take a guided tour of the winery, blend their own bottle of wine or attend special programs in our theater.”

For more information visit on the visitor center and list of classes, visit ste-michelle.com.

• Led by Chateau Ste. Michelle, Washington wines have won international acclaim and the state now stands shoulder-toshoulder with the world’s great wine producing regions. Chateau Ste. Michelle itself has received a long list of awards including 22 “Wineries of The Year” honors (Wine & Spirits) and 18 “Top 100 Wines” designations (Wine Spectator).

• Chateau Ste. Michelle was the first winery to introduce international partners to Washington State. World wine luminaries sought partnerships with Chateau Ste. Michelle including Piero Antinori of Tuscany (Col Solare), Ernst Loosen of Germany (Eroica), and Michel Gassier and Philippe Cambie of France (Tenet).

• Ste. Michelle helped pioneer the Washington growing region and today owns 3,500 acres of some of the most mature vineyards in Washington, including Canoe Ridge Estate and Cold Creek vineyards, which are the largest sustainably farmed and LIVE and Salmon Safe certified vineyards in the state.

• Chateau Ste. Michelle also has a long history of giving back to the industry and community. The net proceeds from its popular Summer Concert Series help fund its charitable giving program, which supports some 400 non-profit organizations annually, has provided more than $3 million for scholarships for high-achieving, low-income students at Washington universities, and supports the Viticulture & Enology Program at Washington State University.

“It is truly remarkable what Chateau Ste. Michelle and the Washington wine industry have accomplished in a relatively short period of time through a pioneering spirit, collaboration and hard work,” said Baseler. “With significant new vineyard plantings, industry investment in research and the education of future grape growers and winemakers, we can honestly say, the best is yet to come.”

Community 50th Anniversary Weekend

A grand opening celebration for the winery’s new visitor center takes place on Sept. 2 and 3, 2017.

Held at the Chateau during Labor Day weekend, the event will feature winery tours, tastings of special bottlings, food trucks, live music and more.

For additional information about Chateau Ste. Michelle, please visit www.ste-michelle.com. www.lvfnbpro.com

September 2017 I The Las Vegas Food & Beverage Professional 17

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

What’s Cooking

He welcomes your inquiries.

Email: bob@lvfnb.com

Lunch at Eiffel Tower Restaurant— a Killer View, Outstanding Cuisine and Reasonable Price Points

GM Sharon Boudreau and Bob Barnes

photos by Dick Palcic

It’s certainly no secret that Eiffel Tower Restaurant at Paris has one of the best views of the Vegas Strip and the Fountains of Bellagio from its vantage point 110 feet above, but a well-kept secret is the reasonably priced weekday lunch and weekend brunch menus. Many items are the same on both, like the Cold Foie Gras Torchon with duck prosciutto, fig compote and brioche; Ocean Seafood Salad with Alaskan King crab, lobster, shrimp and French cocktail sauce; and Lobster Benedict with creamed spinach, asparagus and hollandaise sauce. The brunch menu served Sat. & Sun. from 10-3 has some additional breakfast-like items like Luxury French Toast with foie gras and Flat Iron Steak with free range fried eggs, mushrooms and Yukon gold potatoes. Hopefully you’ll have saved room for dessert, as the Crème Brulee with fresh berries is perhaps the best rendition of this classic dessert I’ve ever experienced and comes in a large enough portion to serve at least two.

Excellent service has been the standard since the restaurant opened in 1999 and Arianna Domingo is a prime example. She has been with the restaurant for four years in a variety of roles, including reservationist, host and back waiter, and for the past year has held the position of server. As to why she likes working at Eiffel Tower she says, “It’s very family-oriented and we have a killer view. The staff is really close and we hang out together after work.”

Lunchtime dining at Eiffel Tower is not only family-oriented but offers prices much lower than you would expect, with most appetizers ranging from $12-$18, entrees from $15-$22 and the “killer view” is free.

(To learn more about the man behind Eiffel Tower Restaurant’s cuisine, see Leah Schmidt’s Chef Spotlight on the illustrious Chef Joho on page 10.)

Crème Brulee with fresh berries

Server Arianna Domingo

SUGARCANE raw bar grill Now Serving Daily Brunch

18 The Las Vegas Food & Beverage Professional I September 2017

photos by Bryan Kuhl

The placard at the entrance to Timon Balloo’s SUGARCANE raw bar grill at The Venetian says “In Las Vegas every day is the weekend,” so it’s only fitting that the Miami-based restaurant would extend its weekend brunch to a daily occurrence. Served from 10-4, 11 dishes are offered, several of which, like the rest of the restaurant’s menu, reflect global influences. The Duck + Waffle is similar to the one served at Balloo’s London restaurant named for this dish, and shows a French influence with crispy leg confit, duck egg and mustard maple. The US is well represented with Fat Boy Hash—sunny side up eggs, bacon jam, potato hash brown and truffle hollandaise. Oxtail Benedict features slow-roasted oxtail, poached farm egg and sherry hollandaise. Truffled Toad in the Hole is a fancier version of a breakfast my wife makes me that we call “egg in the bread,” with a sunny side up egg in the middle of brioche enhanced with melted robiola cheese, truffle oil, honey and black truffle. Avocado Toast is as the name implies, and is a simple but elegant dish with additions of charred corn and whipped goat cheese. Each of these brunch menu items are a complete meal and are priced very reasonably from $11-23, with most around $12.

Be sure to check out the boutique rum collection of 132 rums from 20 countries from all over the world. There’s a wide range of prices, like the Appleton 50-yr. ($1,500), but also some very reasonably priced excellent values like the Dos Maderas PX 5+5 10-year-aged rum from Barbados that I enjoyed.

Finish your meal with Torrejos—dulce de leche soaked French toast with maple caramelized apple; or Peanut Butter S’mores Cake with marshmallow ice cream and candied almonds that looks so great you will need to take a picture of it before diving in.

www.lvfnbpro.com

Sonoma Cellar Steakhouse Reopens After Full Renovation

photos courtesy Sonoma Cellar

Sonoma Cellar at Sunset Station celebrated its 20year anniversary with a significant renovation, and reopened in July with an updated décor and menu.

The original architecture mimicking the look of a wine cellar has been maintained, with curved stone arches and ornate ornamental ironwork throughout.

New additions are large elegant, decorative mirrors, which help open up the space; an updated color scheme of light gray and white with cream colored chairs and emerald colored booths; and an expanded bar space that has doubled in size.

Louisiana-born Chef Britt Beeland is showing some of his Southern background with new menu items with Cajun touches, including Fried Green Tomatoes, Crab Dip, Pork Belly with grits (which Chef described as “like a Southern breakfast”) and a dish I hadn’t enjoyed since the 1970s: Frog Legs. But this version was unlike any I had back in the day, with a corn flake crust, crème fraiche, Buffalo coating and dill dipping sauce.

Other new additions are Crab Cocktail with white remoulade, Penn Cove Mussels, Steak Tartar, Bone Marrow, 4-way Beet Salad, Buratta & Tomato and 2.5 lb. Maine Lobster with crab supreme and lobster caviar. In addition, the steakhouse is now sourcing some of its meats through Niman Ranch, and all meat is aged in-house. A special bar menu is served nightly and special happy hour pricing from 4-6 p.m. daily offers deals on Chipotle Rubbed Steak Bites, Blended Slider, Spicy BBQ Shrimp, Frog Legs and Crab Dip. As the name implies, there is a serious wine list here, and the 250 wines are stored in an actual wine cellar.

The wines hail mainly from Napa and Sonoma and the restaurant has earned the Wine Spectator Award of Excellence in each of the past five years.

Another new upgrade that caught my attention was an expanded Whisk(e)y Library with 55 choices of bourbon, rye, American whiskey, blended malt whiskey and single malt. Some excellent representatives are the Hachstadter’s 16-year rye, Old Rip Van Winkle Special Reserve 12-yr., Weller Special Reserve and Oban 14-yr.

The new Sonoma Cellar appears to be more elegant with the lighter shade bringing a brighter and more cheerful atmosphere, and the upgrades to the dinner, bar and spirits menus make it worth rediscovering this old Vegas gem.

Chef Talen Lancaster continues to shine as one of our city’s most talented up-and-coming chefs as the Executive Chef of Therapy, the gastropub located at 518 E. Fremont St. in the Fremont East Entertainment District. Chef recently updated the menu and new items include Heirloom Tomato and Burrata Salad with roasted baby beets, pistachio, balsamic and basil; Sliced Chimichurri Steak made with a 12 oz. certified Angus flat iron beef with charred scallion chimichurri sauce topped with fried onion strings; Roasted Chicken—crispy 10 oz. chicken breast served with roasted corn, mushroom, caramelized pearl onion and roasted jus; and Chocolate Banana Bread Pudding topped with caramelized bananas, house-made banana sorbet and salted caramel dipping sauce made with Therapy Whiskey.

Speaking of the Whiskey, it was made for Therapy by the local Nevada H&C Distilling Co. Named Smoke Wagon, its mash bill is 36% rye, 4% malted barley and 60% corn and is a blend of 8-year-old and 4-year-old aged whiskey. It’s available exclusively at Therapy and sells for $13 a shot, $99 for a 750ml bottle or $13 in cocktail form, such as the St. Therapy made with St. Germaine, peach and raspberry Grand Marnier, grapefruit fruitations and mango. www.lvfnbpro.com

photo courtesy Therapy

Therapy Introduces New Menu Items

September 2017 I The Las Vegas Food & Beverage Professional 19

By Shelley Stepanek

Best of the Best

photos courtesy Carnevino Steakhouse & Blackout

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.

Carnevino Steakhouse Will Host a Battle of Cuisines September 9, the award-winning Carnevino Italian Steakhouse with have a “battle” of the dinners, between Spain’s Anthony Sasso from NYC’s Casa Mono and La Sirena Ristorante and Carnivino’s Las Vegas Arnold Corpuz for Italy. This will be a seven-course menu with wine paring and is the newest part of the guest chef dinner series featured at The Palazzo restaurant. Starting at 6:30 p.m., Sasso and Corpuz will be featuring dishes from each of their respective countries, letting guests taste and sample each one. The menu will be both traditional and newly created entries.

There will of course be dessert provided by Pastry Chef Ashley Pietrafeso.

Sasso came from Spanish heritage and works mainly with local Catalan specialties, adding them in as his position as executive chef at the two New York City restaurants. The first course will consist of Camaron Crudo, vs. Ricciola Crudo. Second course, Razor Clams from both. Third course Escabeche, Spanish macherel faces off against Pesce Scapece, squash and grilled eggplant. Fourth course, Albondigas soup vs. Polpette, a variety of veal meatballs. Fifth course, Canelones Rellenos, vs. Manicotti. Sixth course Pequena Costilla, olive oil-poached pork belly vs Costolette, red wine braised short ribs, and finishing up with Flan, vs. Bonet, glazed figs and pomegranate. Priced at $185 per person, it includes wine and gratuity.

Visit spainvsitaly.splashthat.com for tickets.

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.

Jay’s Sharpening Service

Cutting Board Resurfacing & Replacements

Arville St

Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.

W Harmon Ave

Steak & Table Knife Re-Serration / Sharpening

W Tropicana Ave

Stay on the lookout for future dinners at this wonderful steakhouse. Future guest chefs will include Nancy Silverton and Shirley Chung. Silverton, along with Mario Batali and Joe Bastianich, are co-owners of Osteria Mozza and Pizzeria Mozza in L.A., Newport Beach and Singapore.

Chung is a former Top Chef contestant. Follow Carnevino on Facebook or twitter @Carnevino.

A Whole New Concept in Dining Blackout- “Dining in the Dark,” is the newest addition to a one-of-a-kind restaurant in Las Vegas. With all the high end, ethnic and celebrity chef places, no one else has ventured out into this market. It is a totally new concept in Las Vegas, though there are a few with the same idea around the country. BLACKOUT opened on July 7 on Valley View near Viking in a small but perfect spot for 50 patrons. It is a multi-course culinary journey of your senses in complete darkness.

Did you ever think what it would be like to taste, indulge, smell and feel your meal without actually seeing what is served? Can you tell what you are eating by guessing a new flavor on your palate, one that is familiar but you must wonder if you are right.

Blackout is totally different than anything you have experienced before.

The lobby is very appealing, and they have lockers where your items are locked up. Therefore, no cheating with cell phone photos in the dining room. You are asked if you have any food allergies, or preferences as you won’t know what is being served.

With a prix-fixe mystery menu for lunch and dinner that will change seasonally, it is offered from four to six courses. Guests can choose from three different flavor profiles: sweet, spicy or savory. Each course has been beautifully designed to awaken your senses and keep you guessing.

The wonderfully friendly waitstaff are equipped with night vision goggles and will guide and assist you to your table. They will then introduce you to your new “dark” environment. Opening this great new place are Rachel and Avi Levi, who originally opened Design & Dine “Eat, Drink Paint,” which allowed guests to eat while doing art. They were so successful that they have moved up with Blackout. “Our sense of sight is so dominated that once we no longer have it, all other senses become much more intense; the way we smell, touch and taste our food is a totally new experience,” says Rachel.

Reservations are strong, so be sure to make one. Blackout is a great spot for wedding parties, friend nights, corporate events and of course date nights. Even bringing Mom and Dad to Blackout will be a remembrance.

3871 S. Valley view Blvd. Ste 8 Lunch $44.95 and dinner $64.95. Hours are Mon-Sun noon till 11. 702-960-4000 dineblackout.com

20 The Las Vegas Food & Beverage Professional I September 2017

www.lvfnbpro.com

By Kimberly Verdin

UNLV

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.

Epicurean Society Summer break is officially over and classes will have resumed the 29th of August at UNLV. To end the summer streak on member updates, this month’s issue will revolve around our final Epicurean member, Rhiannon Britschg, who is doing her internship at Viceroy Snowmass.

Just to shed a bit more light on Viceroy Snowmass, it is a Luxury Ski Resort & Hotel, located in Snowmass Village, Colorado. The property is run by the Viceroy Hotel Group but owned by East West Partners.

For each Viceroy Hotel Group property, every setting is distinctive and unique. Creativity, comfort and advanced service are the signatures of every Viceroy experience, with guest needs innovatively anticipated and graciously accommodated. Equally constant are the honors and awards their hotels earn on annual Condé Nast Traveler Gold Lists, Travel & Leisure Top 500 surveys, Departures Readers’ picks, and in the pages of the New York Times, Gourmet and Vogue. Viceroy properties remain a top choice among many.

The Viceroy Snowmass is actually near Aspen, CO where the Aspen Meadows Resort can be found. This resort accommodates all types of customers such as families, couples and friends. Such a property can also serve as a meeting destination, corporate retreat or restful hideaway between presentations. By winter, the Viceroy Snowmass luxury mountain resort offers Ski-in/Ski-out luxury resort lodging.

Activities made available are anything from skiing, snowboarding, ice skating and sleigh rides. During warmer weather, the resort makes a 180-degree turn and becomes a gateway to on-and off-mountain adventure and culture. Activities include hiking, mountain biking, fly-fishing, horseback riding, festivals and concerts. To complement alongside these activities, such services made available are a Ute Indian-inspired wellness spa and a year-round pool terrace and café.

The internship officially began on July the 2nd and ended on August 19th. Like most Epicurean members, Rhiannon chose to do an internship in Food and Beverage. Of course, this internship is rotational, so it makes it a bit more special; this means that interns learn more about different operations rather than just one. “I’m technically a FAB [Food & Beverage] intern, but I’ve been doing rotations in events and sales,” she clarified. Knowledge in those two operations can definitely help her in future situations involving them, especially so as they are major parts of the hospitality industry.

www.lvfnbpro.com

With a rational internship, it can also mean that one can expect to do additional activities than the norm to improve their skills. “I was hoping to learn about event planning and various areas of restaurant management when I applied for this internship,” Rhiannon explained.

“In addition, I’ve also learned about how the different departments work together in preparation for hosting group meetings, various service techniques, as well as the role food and beverage outlets play in service recovery.”

So where exactly did Rhiannon hear about such an opportunity? Well, once again, the semester Career Mixer at UNLV definitely succeeds in helping students learn about job or internship openings. And just like other featured Epicurean members, Rhiannon also managed to find out about the internship in this matter. Of course, this specific career mixer was especially for the Hotel College. What makes it a bit different from the general career mixer is that solely companies within the hospitality industry attend it, which means more opportunities available in every direction for students.

One doesn’t always know how many people one is up against, as was the case for Rhiannon, but she may know why she was chosen for such an opportunity. “I think that being involved in extracurricular activities and being a member of the Honors College helped to set my resume aside from others,” she said. It never hurts to make an effort to set yourself apart from the group. In fact, it’s typically recommended.

Confronted with making a choice among many, Rhiannon said yes to Viceroy Hotels and Resorts for a reason. She explained, “I chose this internship because it was an opportunity to experience luxury events in multiple capacities.” Like the saying goes: “If the shoe fits, wear it.” Viceroy Snowmass definitely matched with what Rhiannon was looking for and she couldn’t have made a better choice. Of course, would she recommend this internship to others? “I would recommend this internship to others,” she said. “The staff are all keen on answering questions and the managers are very willing to provide insight into their positions.”

As I said before, this month’s issue is a wrap up on member updates for the summer. I give my thanks to Rhiannon Britschg for taking time out of her day to talk about her internship. Next month’s issue and the ones following after will be on club activities and events. Please look forward to it!

September 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

Best Way to Deal with Difficult Employees Human Resources (HR) can be a very rewarding field because there is great satisfaction in helping others. However, at times, it can be a challenging and stressful place to work. This stems from the complex and diverse types of employee problems that are presented to HR for resolution. There is never a dull moment in today’s workplace and the actions taken by your employees are not to be underestimated. From insubordinate acts to workplace drunkenness, from harassing and aggressive behaviors to coercion, collaboration and theft.

In my opinion, to be effective in HR, you have to stay in tune to the issues that your organization faces, and also to stay current with all laws, regulations and legislation that are introduced to the workplace environment.

My tips for Minimizing as well as Dealing with Employee Problems.

First, I suggest that you start with the basics and ensure that you get your management team on the same page with you. Even very basic steps can help to reduce workplace problems and encounters with difficult employees.

Secondly, I suggest that you ensure consistency in your disciplinary procedures and train to achieve that.

Lastly, make sure that discussions with “offenders” are handled in a fair and legal manner, and are private.

•Have consistent and fair procedures for documenting performance problems and how to address them.

•Ensure that privacy and confidentiality are adhered to when disciplinary meetings occur.

•Use progressive discipline as much as possible–avoid using the “at will” doctrine when possible.

•Review disciplinary documents with the employee and ask questions to ensure understanding of expectations.

•Train your supervisors and managers on how to use these steps and the importance of documentation.

•Ask the employee how/in what ways he/she intends to make the necessary changes.

•Start with a thorough onboarding process such as new hire orientation and training.

•Have a solid practice of good communication with all stakeholders in your organization.

•Have a complete handbook and communicate frequently about key policies, procedures and expectations.

•Reinforce the importance of an open door policy with all of your managers.

•Be prepared to assist with the language in disciplinary documents so that they are clear and legal.

•Ensure that the manager is available when/ if problems occur along the way and that they are receptive to talks with this and all employees.

Following this advice and staying consistent in your approach to resolution of problems as well as to the importance of documentation can and will stave off issues and accusations of unfair treatment and favoritism. It is unfortunate that the old adage … “Managers spend 90% of their time on 10% of the workforce” is still true today. But how you use your time during the day and over the course of your career–with an open mind and open door–will ultimately determine how much time you spend with those problems you might have avoided.

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 September 2017

www.lvfnbpro.com

By Ben Brown

The Bottom Line

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,

The Unforeseen Costs of Special Menus and Venue Takeovers

Analytics, Consumer Insights, PR and Business

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

Holiday prix fixe menus. Celebrity chef takeovers. Special pop-ups.

Weekly, monthly and quarterly special menu pairing dinners. Each of these novelties present tremendous value in its own right, especially in generating buzz amongst the foodie community, but are any of them right for you? These events require equally tremendous investment toward planning and, in some cases, funding. So, are they worth the cost?

In order to determine whether a special event is worth your while, ask yourself the following questions: 1. What is your goal for the event? To be blunt, your goal should be to either drive revenue, or to increase awareness and/or elevate your brand equity [i.e. cast yourself in a more premium light]. If you just think the idea of a special event sounds interesting, take another look at the three items above and assess which one(s) is/are most attainable and beneficial for your business.

2. Will you be working with your available resources or will you need additional support? Branding a pairing dinner with your existing food and drink items is a much different undertaking than recruiting a celebrity chef, sourcing exotic ingredients and training your kitchen staff in new recipe execution.

3. How much extra time and budget do you have? Knowing what’s available will be a critical determinant in determining the scale on which you seek to execute a special event.

Once you have a solid grasp on your goals and vision behind the event, it’s time to plan out the logistics necessary to make the event known and run smoothly for all guests and staff involved.

Train your kitchen staff.

Execution is critical in these kinds of special events, especially considering that they often demand higher prices and attract hypercritical guests. If you have any new recipes, be sure to dedicate several days to training your kitchen staff in preparation, plating and service of these dishes. If taste, presentation and timing are critical in an ordinary restaurant setting, they are several times more important in special event settings. www.lvfnbpro.com

Set up and decorate accordingly.

You want your restaurant to look different during a special event. At a minimum there should be signage at the entrance and collateral on the tables that speaks to the event. From there, the more different the event is than your usual service period, the more different the venue should look. Rearranging tables, new place settings and décor are common considerations, as are novelties such as DJ booths and stages, where various stakeholders can make announcements.

Spread the word in advance and often.

Start your marketing efforts at least three months before the event is set to take place. Target your loyalists first, to both get them onboard and assess any commentary on their end—your customers likely know your brand better than you think, and upon hearing about a special event they could provide useful insight to improve the event offerings.

After your loyalists, including messaging on your existing social media, email and other in-house channels, targeting those in your community that would be most receptive to the event. If you’re doing a menu pairing, then perhaps a partnership with the local wine club is in order. If a celebrity chef is coming in, then an arrangement where they post to their channels is essential to your event’s success.

Be mindful that the initial blast is just the first step. Continue messaging to your target audience on a regular basis, increasing frequency as the event draws closer. You don’t want to bombard them, of course, but rather gently remind them every so often. Think of it like planning a wedding: you’ll want a save-the-date, an invitation and a few periodic updates leading up to the big day.

Bring it back to the experience.

Experiential marketing is certainly on the rise, and in the case of restaurants it kills two birds with one stone. Special events allow new and different people to come in and experience your product in a distinct way that directly links back to your business. These events can be carried out independently or as part of a series, but should be spaced out far enough so that each one feels special in its own right and doesn’t detract from your core business.

Limitless event opportunities exist, and serve as valuable assets so long as they align with your individual goals.

September 2017 I The Las Vegas Food & Beverage Professional 23

By Vincent Kwan

UNLV

Vincent Kwan was born and raised in Las Vegas, NV. Wanting to get a taste of the East Coast, he moved to New York City where he studied International Business at NYU Stern School of Business. He has extensive experience in the food industry from working in restaurant groups, consulting firms, startups and even at the Food Network. He plans to continue sharing his passion for food and hopes to grow the Las Vegas food community. He is currently Editor-in-Chief of UNLV’s Spoon University Chapter.

Editor’s Note: We are pleased to announce our partnership with the newly launched UNLV chapter of Spoon University, a media platform with content about food, health, wellness and lifestyle generated entirely by students. In this first installment Spoon University Editor-in-Chief Vincent Kwan gives us an overview of what Spoon University is all about and what we can expect in future issues.

About Spoon University Want to stay on top of the hottest food trends? Are you always on the lookout for the newest and best (and not so good) spots to eat in the city? What chefs eat and what will the future of food be? These are just some of the amazing things that you can learn and read about on Spoon University.

Spoon University is a media platform for everyone who is passionate about and loves food. The website is specifically catered to millennials, with articles, stories, videos and content generated entirely by students from across the country.

Topics range from being both very localized to more general stories about food, health, wellness and lifestyle that are easily relatable and attractive to young people. Spoon University really allows the younger generation to express themselves and their passion for food in their own individual, authentic and fun side that sometimes is not expressed through more traditional food media channels.

Spoon University attracts over 2 million unique visitors every month, has over 120 participating college campuses and more than 3,000 active writers, photographers, videographers and more contributing.

About UNLV Spoon UNLV has finally launched its own Spoon University chapter! Check us out at: https://spoonuniversity.com/chapter/unlv UNLV Spoon launched in November 2016 with a small team of students who were passionate about the food scene in Las Vegas. They wanted to introduce a platform to UNLV students to express themselves and their love for food.

What many people may not know about UNLV is that it is the 2nd most diverse university in the country. Along with all this diversity lies an incredible mix of cultures, opinions, talent and most importantly: food.

The UNLV Spoon chapter aims to cater to the Las Vegas community, especially to the diverse student body. Here is just a small preview about all the amazing things that we will be writing about: • Great new restaurants and spots to try out in Las Vegas • Upcoming food events and coverage of the event • Interviews with chefs and restaurant owners • College life and student health • Food industry news • Food issues affecting the city and the country • Recipes and trying things so you don’t have to

As with every Spoon University chapter, UNLV Spoon will be completely student run and will consist of students from all over UNLV. We will have writers, photographers, videographers, chefs, marketers and really anyone who is interested in food. UNLV Spoon is open to all majors and schools, from hospitality, law, business, engineering, to sciences and journalism.

Because Spoon is a national media outlet, students have the ability to publish content that can have national coverage and exposure. Whether you’re an aspiring food blogger, traveler, YouTube star or Instagram celebrity, Spoon really will give students the opportunity to get their feet in the door and build up their presence and portfolio.

Spoon University also provides students with resources, trainings and skills that they can learn that they might not be getting in the classroom.

These skills can really help out in the real world, especially if they are interested in digital journalism, promoting things on social media, taking better photos and looking to pursue a career in the food industry in the future.

Connect with Us! We are more than happy to connect with you! Whether you’re a worldfamous chef or an aspiring foodie, we would love to connect with anyone and partner with you.

Have a great idea or an event? Let us know! We are really looking to support and grow the food community and culture here in Las Vegas.

Don’t hesitate to reach out for any of your needs.

Best way to get in touch is to send our Editor-in-Chief Vincent Kwan an email at: kwanv1@unlv.nevada.edu. Please feel free to reach out to us!

Looking forward to grabbing a bite to eat with you!

24 The Las Vegas Food & Beverage Professional I September 2017

www.lvfnbpro.com

SAMUEL’S

By Samuel Merritt

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

Beer Picks

sammerritt@sgws.com

Very Limited: Bad Beat 3 Year Anniversary Triple IPA: We believe craft beer is much more than just IPA. So we have always been here, providing an excellent variety of exquisite examples of exotic (or obscure) styles. However, you all really, really like IPA, and there are a lot of exciting hops out there, so we figured you wouldn’t be too upset if we started cranking some out. What we have here is quite the spectacle. An 11%, over 4 pounds of hops per barrel, double dry hopped monster.

Near excessive amounts of fresh pine, ripe fruits, candied tangerine, and subtle earthy dank underpinnings are just the highlights of all this IPA has to offer. None of this is possible without you, cheers to 3 years!

Technically Sound, Vibrantly Delicious and Limited: Mother Earth Specialty: Say When IPA: Using some of the most intensely aromatic hops available, a minimalist malt bill ensures this Resinator installment is hop-focused, bright on the palate, yet contains enough character to avoid being thin. Citrus, tropical fruit, and tea leaf are at the forefront with a clean, bitter finish.

ABV 7.5% IBU 75

New Belgium French Oak Saison: To understand “Belgian-style beer” is to understand Belgium’s nuanced regions and historical past. To the north, we have Flanders, a region invaded and occupied by many foreign powers over hundreds of years, known for everything from white beer to oak-aged sour brown ales.

To the south, we have Wallonia, a region known for its rich farmland, industrial coalfields, French culture and farmhouse ales like Biere de Garde and saison. French Oak Saison pulls inspiration from both regions by marrying a dry, hop-forward Wallonia-style saison with a golden ale soured in French oak foeders for 15 to 18 months -- a method derived from Flanders. The rye and spelt grains in the saison contribute to a medium-light body while the Huell Melon and Tettnang hops give aromas of honeydew and white pepper. The result is a rustic, goldenrod yellow saison offering pleasant lemon and white grape aromas and a bright, mouthwatering sourness with a clean, dry finish. Visual: Goldenrod yellow, medium sheen, moderated white foam. Aroma: A mix of balanced aromas: lemons and phenolic, mild white grape, white pepper, and coriander. Light tropical fruit and floral. Bread dough and stone fruit with a smidge of isoamyl acetate, bretta, grassy and pine. Flavor: Sweet with a surprisingly strong sour initially that fades but lingers slightly. Light bitterness. Mouthfeel: Smooth but puckering and mouthwatering. Body: Medium-light body, astringent finish. 7.5 % ABV IBU 23 www.lvfnbpro.com

Year-Round and Beautiful: Sierra Nevada Ovila® Abbey White Brewed in collaboration with the monks of the Abbey of New Clairvaux. The monks at the Abbey of New Clairvaux hold themselves to a higher standard. So, when they challenged Sierra Nevada to create a beer that transcends all others, the brewers blended Old World tradition with modern-day mastery to deliver the perfect expression of Belgian witbier worthy of a goblet but comfortable in a pint. 5.3% ABV 22 IBU

Limited: Victory Blackboard No. 06 – Belgian Golden Ale w/ Peach and Coriander Blackboard Series Release No. 06 is Peach Belgian Blonde with Coriander. Bursting with fresh peach and spice aromas, this BelgianStyle Blonde Ale features stone fruit notes with a touch of sweetness and a refreshingly dry finish. Fruity peach-filled aroma is equally met with the coriander spice. Grainy, chewy wheat body has a nice plump body built by the sweet peach puree. Malty finish. ABV: 7.5%

Upcoming Pro Beer Training Academy of Beer and Fine Service Basic Training: This training preps beverage professionals to pass the first level, Certified Beer Server™ exam of the Cicerone Certification Beer Sommelier Program.

Subjects include beer ingredients and brewing process, beer styles, storage and service, and flavor and evaluation.

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

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

September 2017 I The Las Vegas Food & Beverage Professional 25

Shiny Toy Syndrome:

With employee-owned phones, a not-so-cool security risk for Nevada restaurants

The apple of many an eye, the iPhone can be easy prey for the experienced hacker.

While tech-giddy employees are prone to fawn over every new piece of electronics smuggled into your restaurant—devices that are often used in violation of your business’s policies—computer pros see something very different: a security breach waiting to happen.

For security, the hard fact is many of these unauthorized devices can slash gaping holes in restaurant computer security systems in a nanosecond, exposing your data and applications to hackers.

The reason? Your computer security pro or software is only able to safeguard your restaurant computer system when it’s known ahead of time what kind of smartphones and tablets will be logging into their systems.

Add a new smartphone on-the-sly—with a foreign operation system and apps that may be riddled with viruses—and all of your restaurant’s fullycoded computer defenses can be shredded in an instant.

“The consumerization of IT, sometimes called ‘Bring Your Own Device’ or BYOD, became one of the newer causes of data vulnerability,” says Mark Harris, a vice president at Sophos, an IT security firm.

Bottom line: With a torrent of employee-owned phones now in the restaurant workplace—both authorized and unauthorized—security IT consultants say it’s imperative for every restaurant to establish a crystalclear, Bring Your Own Device Policy.

Key to that policy, according to Wisegate (www.wisegateit.com), an online community of IT experts: 1. Invite everyone to the Policy Bake: Restaurants will get easier buy-in if everyone to be impacted by the policy participates in its creation.

2. Shop Security Solutions Thoroughly: The good news is that security solutions providers are well aware of the BYOD security threat, and have been busy coming up with solutions.

3. Solutions to check out include MobileIron (http://www.mobileiron. com), Excitor DME (http://www.excitor.com), Fiberlink’s Maas360 (http://www.maas360.com), Microsoft Active Sync (http://www. microsoft.com/download/en/details.aspx?id=15) and Soti Mobicontrol (http://www.soti.net/mobicontrol).

4. Only Allow Email That Resides on the Network: Be sure employees can only access—but not physically download—your restaurant’s email with their smartphones and similar devices when they sync with your restaurant server. Under that scenario, if they lose the phone, their email will still be safe and secure on your restaurant mail server.

5. Force Password Strength on All Devices: A security system is only as strong as its weakest password. As a deterrent, security experts recommend passwords of more than 12 characters, which should include a nice mix of letters, numbers and symbols. They also advise restaurants to program automatic rejection for passwords that are less complex.

6. Decide Who Owns the Phone Number: A new conundrum for our technological age, deciding who gets the phone number after a breakup has become very touchy. A key staff member who takes his/her phone number along to the next job—which may be at a competitor— could steal a good deal of business away from your restaurant in the process.

7. Be Sure to Wipe: Dealing with lost/misplaced smartphones and other devices may be easier if you buy software that allows you to wipe (erase) business data only, while preserving personal data.

8. Insist on Timely Notification of a Loss: Be sure to secure the promise of timely notification of a loss in writing.

9. Encourage Employees to Sign Often: To protect against employees who ‘sign-and-forget’ BYOD agreements, require employees to re-sign such agreements every six months.

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USBG

By Adam Rains & Bryan Bridgeman Bryan Bridgeman is a 15 year veteran of the food & beverage industry and is currently bartending at The Cosmopolitan of Las Vegas. He is an active member of the USBG, has completed the BarSmarts Advanced beverage program and has earned the title of USBG Spirit Professional. He is also studying for both his Cicerone and USBG level 2 Master Accreditation certifications. When he’s not behind the stick, Bryan spends his free time with his better half, Heaven and 3 incredible children, Donovan, Lilith and Leah.

Las Vegas S A R A H

D E L G A D O - R I T H

Originally hailing from Southern California, Sarah moved to Las Vegas in 1996, and began her career in the industry as a bartender at the Aladdin while in college. Then, Sarah tells Adam Rains, “I took a trip to the darkside!” as she laughs. Sarah spent the following nine years in F&B management on and off the Strip. “I was good at it, so I kept getting promoted,” says Rith. “But it took my whole life, you know? It took all of my energy.”

After having her daughter, deciding to leave her management career, and traveling the poker circuit with her husband, “We were on a good run!”

Sarah felt unsure about her next step, but she decided to dip her toes back into bartending while she sorted it all out, and instead, “I figured out it was exactly what I wanted to do!”

Over the past several years Sarah has worked at the Thunderbird Lounge, China Poblano, Oak & Ivy, The Cosmopolitan, T-Mobile Arena and currently The Dorsey, honing her skills at the craft and quickly gaining recognition in the competition arena as the one to watch. Whetting her appetite was her first competition with Southern Wine & Spirits, which she won along with best student, followed by a win with Tequila Ocho Viva Sangrita, Speed Rack with the fastest qualifying round in Vegas shortly thereafter, Woodford Reserve in the beginning of the year, Bols Best Bartender where she placed top 5, Ardbeg which won her a 9-day trip to Scotland, the Las Vegas USBGs first competition in which she swept a series of challenges and Stoli Art of the Martini which she just recently won the Vegas Regional, and will soon travel to Ibiza, Spain to compete in her first World Final Competition.

When asked by Adam how she feels about the USBG, Sarah is quick to reply emphatically. “Absolutely invaluable! I wish I had joined sooner!”

For the most part, Sarah is a self-taught student of the craft, having invested heavily in various bar tools and a home library that could make David Wondrich envious, but credits the USBG for what she sees as its

C O C K T A I L

O F

T H E

photo courtesy Woodford Reserve

Sarah Delgado-Rith is a force to be reckoned with. Although she has been an active player in the Las Vegas Food & Beverage scene for over 10 years, it has been the last two where her passion has come into a laser-like focus, most notably through her bartending competition accolades, and the global community of ethanol enthusiasts are having their chance to get acquainted with this creative dynamo!

most intangible component, the people. “It’s the experiences, the ideas, the people that I’m so thankful for. Kristen Schaefer is my Bartending Idol/ Queen!” The connections with other passionate people from throughout the industry spectrum has allowed Sarah to grow beyond the pages of her homegrown athenaeum.

Sarah says the industry is “a completely different animal” now than when she was behind the stick in college. “Craft spirits, molecular mixology, the whole ‘fresh movement,’ historical cocktails and the re-imagining of those cocktails” have all captivated the masses for the moment. She thinks the next professional trend we will see in Las Vegas is evolving cocktails: cocktails that don’t just get you buzzed and taste good, but provide you with an experience while you imbibe. “That’s all good and great. I know that everything these people are coming up with has to do with creating a guest’s experience, but I think sometimes we can get too far into the cocktail rabbit hole.” Eventually, Sarah sees a return to simplicity in the cocktail community, with an increased focus on enhancing a guest’s experience through hospitality. “I think one thing that Vegas has always done well is hospitality. I wish I could stay behind the bar forever! My job is about making people happy, and I love that!”

We love it too Sarah! Visit Sarah Delagado-Rith at The Dorsey

M O N T H

The Burning Meadow

by Sarah Delgado-Rith

.75 oz Ardbeg 10 year old scotch .40 oz Luxardo Maraschino Liqueur 1 oz fresh coconut water .75 oz Himalayan Honey Pepper .25 oz lemon juice .25 oz lime juice

photo courtesy Ardbeg

Garnish with edible flowers on a thyme sprig.

Finish with volatized meadow flowers aroma.

Combine all ingredients in a mixing tin with ice and shake vigorously. Pour into an old-fashioned glass over fresh ice. Finish with volatized meadow flowers aroma and garnish with edible flowers and a thyme sprig. www.lvfnbpro.com

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

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

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

September 2017 I The Las Vegas Food & Beverage Professional 27

PRODUCT SPOTLIGHT | Stay on track with the latest trends in carrier and filling: “With the boom of Mexican fusion in 2016, wraps in their many forms, both hot and cold, are now more popular than ever and have earned their rightful place alongside sandwiches and paninis on daily menus. There is a distinct call for more adventurous flavors. From Piri Piri-infused Short Rib Tacos to Moroccan Chicken Burritos and Vegetarian/Flextarian options, Fra Diavolo Roasted Halloumi Wraps and Tandoori Potato Chapatti, caterers should look to incorporate the latest flavor trends and serve them with confidence alongside staples such as ham and cheese. Just simply mix into mayo; it’s simply amazing,” says Fergus Martin, Major Development Chef.

“Major Mari Bases are used in a multitude of different ways to enhance condiments and fillings for your cold and hot sandwiches and wraps offerings, but is gluten-free, vegetarian and vegan, thus a perfect product to use across the board. Alongside our Moroccan Mari Base, this is set to be one of our top sellers in the year to come.”

“Smoky flavors are a bang on trend for 2017 and are being incorporated into a whole variety of different dishes from dairy products, right through to snacks and desserts,” says Bob McDonald, Major’s Consultant Development Chef. “By using a readymade products such as Major’s, caterers can wrap up the lingering flavor of Major’s Hickory Applewood and Smoke simply by stirring this liquid seasoning through condiments and fillings.”

“Customization is becoming an increasingly more important deciding buying factor for customers. Not only do they know what they want but know exactly how they want to eat it. Using Major’s readymade Stock Bases and Mari Bases can help busy caterers factor this into menus with minimal effort for maximum gain. Simply stir a marinade into your condiment or filling of choice, use to pimp up your pickles and chutneys or to infuse the dressing on your salad. Quick, versatile, delicious and cost effective,” says Fergus Martin, Major’s Development Chef. www.majorproducts.com

Our Picks by Adam Rains

photo courtesy Santo Tequila

Santo Tequila Rock and Tequila have had a history of going “mano y mano” so it makes sense that two of rock-n-roll’s most prolific players, Adam Levine and Sammy Hagar, have partnered in a new agave distillate named Santo. They are calling it the “world’s first mezquila” and are bringing together two of Mexico’s best spirits: Tequila and Mezcal. Tequila has already had great commercial success internationally and Mezcal is a growing a fervent fan base. Santo blends equal parts Blue Weber and Espadín agave (the former is used in tequila and Espadín in Mezcal), which brings together two icons of what is quintessential Mexican. It tastes of bright sweet & peppery citrus with hints of smoke and a good amount of complexity. A great way to bring non-Mezcal drinkers over to Mezcal side! Available soon in Nevada! www.santomezquila.com

photo by Adam Rains

Fiamma Cioppino was created in San Francisco by Italian fisherman, who sought ways to use their catch. The Cioppino differs from many other Italian-American dishes in that, the ingredients and technique truly matter. To develop those flavors and meld them together correctly can be a masterpiece. One place that does it well is Fiamma at the MGM. Tomatoes, garlic, white wine, Calabrian chiles and butter are stewed with shrimp, lobster, clams, mussels, fish and calamari. Their Cioppino is not rushed and has many layers of rich flavor and textures.

The freshness and quality of the seafood is apparent and every piece of the fish and shellfish is cooked perfectly. All ready to soak up that sumptuous broth is the toasted bread. ¡Molto Gustoso!

Fiamma Trattoria & Bar, www.mgmgrand.com

photo courtesy Titomirov Vodka

Titomirov Vodka Water is not only the base of life, but is a major component of all spirits. In no other category is this more true than with vodka. The word itself derives from the term meaning “little water” and is the purest of all distillates. Therefore, it can easily showcase the characteristics of the source. Meet Titomirov, which is made with a one-of-a-kind alkaline water from the Carpathian Mountains and non-GMO gluten-free corn. It is the first pH balanced vodka and has a unique softness with virtually no acidic bite. Titomirov is attempting to reach new levels of “smooth” by distilling 7-8 times and being naturally alkaline (pH balance at 8.2). Their Facebook page exclaims that, “the level of alkalinity allows water molecules to aggregate into smaller groups that can enter cells more easily, with improved hydrating effects for the body.” After trying it in your favorite vodka cocktail, you will probably agree.

Titomirov Vodka is available at Mandarin Oriental, The Cosmopolitan and Chica at The Venetian.

28 The Las Vegas Food & Beverage Professional I September 2017

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www.lvfnbpro.com

September 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

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Audrey Dempsey Infinity Photo www.infinity-photo.com 702-837-1128

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September 16 the 7th annual Flavors of the Heart, a brain and hearthealthy epicurean event/fundraiser supporting the American Heart Association Teens Cook with Heart Program, will be an evening of food tasting, wine tasting and music. This year’s event will take place at the World Market Center near Downtown Las Vegas. www.flavorsoftheheart.com

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

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September 22-24 Life is Beautiful food, music and art festival returns, held across several streets in Downtown Las Vegas. lifeisbeautiful.com

BiVi Vodka 631-464-4050 www.bivivodka.com Flavors of the Heart flavorsoftheheart.com

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September 27-28 Supply Side West at the Mandalay Bay Expo Hall will bring together more than 15,000 ingredient buyers and suppliers from the dietary supplement, beverage, functional food, personal care and sports nutrition industries and will offer an opportunity to explore new trends from over 1,200 exhibitors and 140 hours of educational and conference programming. west.supplysideshow.com/en/home October 2-5 finds G2E (Global Gaming Expo) back in Las Vegas hosted at the Sands Convention Center. The largest gaming show in the world, it includes several exhibitors of F&B related food & beverage products and services to the casino gaming industry. For you Food & Beverage Professionals, especially those involved in gaming facilities, it’s a must. www.globalgamingexpo.com October 8-11 the 80th annual National Beer Wholesalers Association Convention & Trade Show will convene at Caesars Palace as it does every two years. Be sure to check out the trade show on Oct. 9 and 10, where you’ll find the latest and most popular beer products on the market, along with business innovations related to the industry. www.nbwa.org/events/annual-convention

30 The Las Vegas Food & Beverage Professional I September 2017

Designated Drivers www.designateddriversinc.com 877-456-7433

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Great Pumpkin Roadshow eventbrite.com

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Jay’s Sharpening Service www.jayssharpening.com 702-645-0049

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

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

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Patron rocapatron.com

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White Soy Sauce www.whitesoysaucefood.com

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www.lvfnbpro.com

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.