October 2012

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US $3.95

The Three Master Sommeliers of Southern Wine and Spirits Luis De Santos, MS Jay James, MS Ira Harmon, MS See story on page 16

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Issue 10 Volume 12

p ro t ect aga i n st the u nex p e c te d “With Stem Locks, we have saved hundreds of dollars per month on breakage; spilled drinks accompanied by customer dry-cleaning; and complimentary dishes.”

— David Whitestine, Olde Port Inn, Avila Beach, CA

“BeSt neW restaurant and bar PrODuCt Of 2012.”

— Leonard Cohen, Ciopinot, San Luis Obispo, CA

trADe: SySco · www.SupplieSonTheFly.com COnSumerS: inSTawareS · www.inSTawareS.com vISIt: www.STemlockS.com YOu tuBe: Tinyurl.com/STemlockSVideo

October 2012

CONTENTS

15

FEATURES

Cover

SOUTHERN WINE & SPIRITS’ THREE MASTER SOMMS are featured in this month’s issue, and considering that there are a total of only 129 Master Sommeliers throughout North America, with 17 here in Las Vegas, SWS is fortunate to have three of them. We are delighted to introduce them to you in this issue.

Full story on page 16 Photos for cover and story by Matt Carter.

8 ONE OF OUR FAVORITE RESTAURANT MANAGERS IS CESCILA

BERUMEN, General Manager at Bottles & Burgers by Double Helix located at Tivoli Village. Cescila was recently interviewed

by Elaine & Scott Harris for a first-hand look at one of the few female general managers in town.

23 MAX SOLANO AT DELMONICO STEAKHOUSE has a unique

19

whiskey list that he has created and oversees as the Mixologist in charge, as well as a number of qualities that our Spirits Editor Adam Carmer points out in this month’s issue. We are sure to hear more about Max and his Mixology in future issues.

Back Cover

LITHUANIAN SPIRITS completed its Las Vegas Cocktail Contest last month and would like to thank all those contestants who submitted recipes for the contest, and especially to the winners who were highlighted on last month’s cover of LVF&B. The Las Vegas Cocktail Contest was so successful that we will be seeing another event, so stay tuned.

Page 4 Hot Off the Grill!

Page 14 DISH Las Vegas

Page 23 The Spirit of Spirits!

Page 5 Ask Doctor Sake

Wirtz Beverage’s End Of Summer Bash

Industry Nights Wine Dinner

Page 6 HR Insights

Page 15 The Lithuanian Spirits Las Vegas Cocktail Contest

Page 25 David Morrison Educates Vegas Mixologists

Page 16 The Three Master Somms of Southern Wine and Spirits

Bacchanal Buffet

Page 7 Wine Talk

23

Page 8 Cescila Berumen GM of Bottles and Burgers Page 9 What’s Brewing?

Page 10 Food for Thought Page 11 Truluck’s La Jolla Page 12 Brett’s Vegas View Page 13 Culinary Academy of Las Vegas

www.lvfnb.com

Page 18 The Walking Gourmet Carlos Santana at House of Blues American Culinary Federation Chefs 1st Place Winner Page 19 Global Gaming Expo Page 20 Fuji’s Farewell Rock N Roll Wines Amplified

Page 26 New Legislation and LEDs Page 28 This Month’s Favorite Flavors BJ’s Summerlin Beer Dinner Page 29 B.B. King’s Blues Club Page 30 F&B Associations Page 31 Advertiser Index Events

October 2012 I The Las Vegas Food & Beverage Professional 3

The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com

HOT OFF THE GRILL!

October 2012 Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

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

Bob Barnes Editorial Director

THREE SQUARE is one of our favorite charitable organizations including their professional management of the major food bank here in Las Vegas, so when they hold a fundraiser like their annual Dish Las Vegas we are sure to be there. This year Dish Las Vegas was held at the Palms Pools and featured the local musical talent of Zowie Bowie pictured here during a break in their performance.

WIRTZ BEVERAGE NEVADA held its customer appreciation evening at Mandalay Bay Beach where LVF&B Pros enjoyed the Hawaiian themed event including music, drinks and dress. We were fortunate to have the inventor and owner of Stem Locks, Leonard Cohen, join us for a great and relaxing evening.

bob@lvfnb.com

Juanita Aiello Creative Director juanita@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

You have to admire those guys from Rock ’n Roll Wine who have created and developed some of the best wine tasting with music events here in Las Vegas. The 7th Wine Amplified Festival at Mandalay Bay is one of those events that you shouldn’t have missed, Great Food! Great Music! Great Wine!

We ran into Rock ‘n Roll Wine Founder & President, Chris Hammond, at the last Wine Amplified Festival and congratulated him on another successful year.

The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!

NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Journalist Chef Jet

Journalist Juanita Fryer

Journalist Jackie Brett

Journalist Shelley Stepanek

Journalist Les Kincaid

Journalists Scott & Elaine Harris

Journalist Mitchell Wilburn

Journalist Beth Ellyn Rosenthal

Journalist Kim Trevino

Journalist K. Mike Masuyama Ph.D. “Dr. Sake”

Journalist Chandra Paige

Spirits Editor Adam Carmer

Journalist Charlotte Maher

Journalists Lucille Thaler & Tony Zanoff

Journalist Linda Bernstein

Journalist Michael Oshman

Journalist Alice Swift

Journalist & Photographer Ben Brown

Journalist Kellan Bartosch

Photographer Jessica Kuiper

Photographer Bill Bokelmann

Photographer Rose Powell-Carver

Photographer Matt Carter

4 The Las Vegas Food & Beverage Professional I October 2012

www.lvfnb.com

By K. Mike Masuyama Ph.D. Mike Masuyama is a bi-cultural science-technology-business consultant.

He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake and food areas both in Japan and the US., and has published several books and dozens of articles.

ASK DOCTOR SAKE‌

How Long Can You Keep Sake?

Should we treat sake like wine, to store the bottle and once opened, refrigerate?

FEATURING OVER 1,000 GREAT WINES FROM AROUND THE WORLD. IN ADDITION TO WINE, ENJOY A TASTING OF SPIRITS AND BEER! LEE’S WINE EXPERIENCE WILL IMPRESS EVEN THE MOST SOPHISTICATED PALATE.

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Sake could be deteriorated bringing unpleasant odor, taste or appearance eventually. Microbial spoilage, oxidation and precipitation are most probable culprits. First, sake can be spoiled by acetic acid or lactic acid bacteria to produce vinegar and spoiled milk characters, respectively.

Most sake are heat-treated like many commercial beers around 140 F for several or more minutes to kill these bad bacteria, which is called pasteurization. Most sake do not contain preservatives, while some white wine does.

Alcohol is effective to prevent microbial growth, but the common alcohol content of sake may not do so against these spoilers. Hot pack (packing sake hot into bottles) or flush pasteurization (heating at very high temperature for a split second like milk pasteurization) are also effective.

There is unpasteurized or Nama sake like draft beer, which are recommended to consume once opened. Second, oxidation is the major scheme of sake deterioration. Sake is in a reduced state once produced, but sake would lose its state by exposure to oxygen in air, like many packaged beverages or foods once opened. Oxidation is a matter of chemical reaction affected by temperature, time and oxygen (air). It is also present in an amount of oxidizable materials. Since sake uses only the starchy portion of rice, sake is less susceptible to oxidation than wine containing lots of oxidizable, natural polyphenol compounds. However, sake can become undrinkable when stored at warm temperature for a couple of years or longer. Third, sake may show haze or dark color in a long storage. Haze is precipitation or sediment of protein or other high molecule compounds. Sake may turn a little bit yellowish-dark color with time by a browning reaction like in caramelizing sugar in cooking. Lower temperature, shorter time or less access to air and their combinations are the way to minimize such deterioration. Therefore, sake should be re-sealed and kept in a refrigerator (in the absence of smelly food stuff to avoid odor transferabsorption) without much movement (for least exposure of sake to air in heat space) once opened. I recommend to consume all remaining within a week or a month in the worst case, in order to make you happy as well as sake trade people. In case of more than a month but not too long, you may use sake for cooking if you want not to waste. Cheers or Kanpai!

October 2012 I The Las Vegas Food & Beverage Professional 5

HUMAN RESOURCES INSIGHTS

By Linda Westcott-Bernstein

Linda Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees.

Linda has written a self-help book entitled “It All Comes Down to WE!” which offers guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on Amazon or Google books.

Phone:

702-326-4040

Email: LindaBernstein@cox.net Booksite: ItAllComesDowntoWE.com

HR

Question of the Month

Building and Maintaining a Strong Team The key to success in life and in your chosen career is to be a good leader – a good role model. People only follow those whom they can trust and believe in, and that exhibit sound judgment. To do this, it is essential that first you be a good person – someone with good values and the skills, as well as the confidence to lead others. To maintain a strong team you must be able to get others to support your goals for them and the organization. A sound leader will share their vision with the team and work to gain everyone’s support. To ensure shared goals you must be willing to give information and insights you’ve gained, and offer assistance when they struggle or falter.

Having a good group of individuals around you - your team – can be achieved and maintained by doing the following things and displaying these characteristics: • Be honest and truthful in what you do, say and expect.

• Share information, experiences and give some insight.

• Lead by demonstrating the behaviors you expect.

• Respect others and what they bring to the team.

It is also critical that you build and maintain trust with others and that you are able to get and keep confidences.

There are a few key attributes which will help you to achieve this goal, and they include, 1) eliminate (or reduce) gossip – there is no place or value for gossip at work, 2) keep your promises – do what you say, say what you’ll do, and 3) be a good listener and available – people need to know you’ll listen (and thus that you care) – so keep your door and ears open.

A final thought. Based upon what you’ve learned in your life and career, and those that you’ve considered good role models, what was it in those persons that inspired you to follow and believe in them? For me, it was openness, a willingness to listen and displaying a genuine interest in me. Sometimes I think back and wonder… where would I be if it wasn’t for those key persons in my life?

In closing, remember this… find the good in others, capitalize on it and leverage each individual’s best qualities to build and maintain a strong team – one that will support not only you but your team’s goals and objectives.

Next month’s topic: Effective Goal Setting Are you responsible for setting and reaching goals in your role? How do you ensure that they are on target, critical to the organization and then attained? Share your opinion or a situation.

(Send to LindaBernstein@cox.net) (Responses may be printed in next month’s column.)

Want to advertise in the ONLY Food and Beverage-industry dedicated publication in Las Vegas?

Review rates and availability at www.lvfnb.com/advertise.htm Email info@lvfnb.com for more information.

6 The Las Vegas Food & Beverage Professional I October 2012

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Wine Talk with Alice Swift

By Alice Swift Alice is teaching as an adjunct instructor in wine education at UNLV’s William F. Harrah College of Hotel Administration, while working as an Instructional Designer in the Office of Online Education. Follow her new blog site at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. alice.swift@unlv.edu

Vin Sauvage As always, my goal in writing monthly articles is to interview local wine professionals and their establishments, whether it be sommeliers, restaurateurs, business owners, etc. After working with this company for the past year, I finally now have the privilege to showcase Vin Sauvage, A Fine Wine & Spirits Company.

With Las Vegas being such a frequent stop for tourists, and the city where the industry caters to the many great food and beverage establishments, it’s no wonder that there are so many distributors of wine in this city. Of course, there are the larger distributors who are capable of marketing the major brands, but what about the smaller-scale wineries who would not be able to support the high demand of a largescale distributor? That’s where Vin Sauvage comes in. James Betts, Sales Manager for Vin Sauvage, tells us more: Our ownership, who lived in Las Vegas during our renaissance in the early 2000’s, identified the opportunity for a niche wine distributor and having the experience of owning distributors in Colorado and Illinois, knew how to set about

bringing more choice to the market. In 2004, we opened focusing largely on French and Spanish imports. Over the last eight years, we have grown and changed with the market. In 2008, we added service to the Reno/Carson/ Tahoe area and deliver there twice a week. Our portfolio is now about even between domestic wines and imports, and we have added such iconic brands as Shafer Vineyards, Orin Swift, Joh. Jos. Prüm and Catena, to name a few. As we continue to work with market trends on an artisanal level, our most recent additions include craft American sprits and single malt Scotches to serve the mixology and classic cocktail movement.

Having used Vin Sauvage as my distributor for the past year, I can attest to the fact that their wine selection is both prestigious and unique.

On September 18, 2012, a Portfolio Tasting was held at The Cosmopolitan Hotel and Casino, showcasing their current and new additions of wines.

Carrying wines from both Old and New World wine regions, one can find a range of flavors

and styles to complement any type of cuisine or restaurant concept. As an instructor teaching New World Wines at UNLV, it is often difficult for me to find wines from lesser known regions, such as New Mexico or Arizona in the United States, or varietal wines from other countries such as Pinotage from South Africa. Luckily, Vin Sauvage carries such a unique portfolio that allows me to locate classic styles from major regions around the world.

Due to my quest for unique New World wines, that was my focus during the portfolio tasting. I was successful in finding both new and familiar labels. Some well-respected labels that I am a fan of include Molly Dooker (Australia), Penner Ash (Willamette Valley, Oregon), Morgan (Santa Lucia Highlands, California), Ken Forrester (South Africa), Okanogan Estate (Washington), and the list goes on.

It was just my luck to have met James Betts, who happens to be a UNLV alumnus, and hope that you will also support your local and independently owned businesses!

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“Wow – I love this place!”® October 2012 I The Las Vegas Food & Beverage Professional 7 6/12/12 2:04 PM

Cescila Berumen GM of Bottles and Burgers

by Double Helix Shows How Hard Work and Never Giving Up Reaps Its Rewards.

Cescila Berumen can be called a jack of all trades and also General Manager. You can count on one hand how many women restaurant general managers hold the position in the culinary spotlight of Las Vegas. This young mother of 3 may not have tens of years in the industry, but learned from some of the best, working alongside them as they opened several successful restaurants in the area, and has soared straight to the top after 4 years of very hard work. We sat down with this rising star at Bottles and Burgers by Double Helix and learned about her journey and management style.

How long have you been in the Food and Beverage Industry?

I have been in the industry about 4 years. I was turning 30 and I did not what to be an assistant my whole life.

I have three children, ages 6, 9 and 10 years, and wanted more for myself and them. I was offered the office manager position when FIRST Food and Bar was opening. After a short time I was asked to add Marketing and Social Media to my position as well.

Jon Newton taught me so much, I was hands on and involved in every decision. When Chef Sam DeMarco came on board I worked very closely with him on all aspects of the restaurant from front of the house, the kitchen, marketing, as well as managing the office and social media as well. I was very fortunate to have learned from such amazing men and now I work for Raymond Nisi, yet another great mentor. They always treated me like one of the boys and had me involved in the decision making process.

It’s 2012 and we were surprised that there are so few women GMs of restaurants in Las Vegas. Is it difficult to be a woman in the business or do you think it’s an asset?

It’s definitely a boys’ club. I feel that being a woman GM is a very fine

line to walk. Sometimes you over compensate because you feel you have to prove yourself. Women have a better ability to multitask and in this business that is an asset. Also women tend to be more caring. As I said, it’s a fine line to walk because ultimately I am responsible for what happens here. There is nothing wrong with being feminine in 3 1/2 heels and a good GM all at the same time. I have to be true to who I am.

What changes have you seen in the last four years in the industry?

Because of the economy guests are looking for the biggest bang for their buck. You have to work much harder in branding the restaurant. Service is king, so you have to get it right the first time or the guests will not return. That is why Ray and I work on constantly instilling service standards in all aspects of the restaurant. The guest must have an enjoyable experience with every visit because they have many choices to choose from.

What do you look for when hiring a new employee?

I look for personality and passion. I can’t tell you how important that is.

You are building a family within the restaurant. Many of us spend more time with our restaurant family than our own at home. I tell them, your job is to change the guest’s day if they

8 The Las Vegas Food & Beverage Professional I October 2012

seem down and send them on their way with a smile. At the end of the day you want to feel good and that you accomplished something, not just collecting a paycheck. Feel good about what you did when you leave to go home to your other family.

In closing, what advice would you give an employee who is a woman and wants to work her way into a GM position someday.

By Elaine & Scott Harris

Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist.

Scott Harris, sommelier, President of Vino Las Vegas LLC and a staff journalist for The Cuisineist.

Email: Cuisineist@gmail.com Website: http://CUISINEIST.com

I love to encourage anyone who wants to advance themselves. I will help any of my female staff who wants to move forward and learn. I was taught, never give up. I am a mother of three and I learned to take a chance when presented. Learn and watch. Women are tough. Take yourself seriously.

Las Vegas is superficial and it’s a fine line to be strong and sexy. You have to balance self control, act appropriately and always be professional. You have to be flexible to juggle kids, family and the restaurant. The bottom line is, “People need to feel like they are a part of something.”

After spending some time with this young, intelligent woman, we can see why she has ascended to a General Manager position so quickly. Her mentors definitely made the right decision and chose the best person for the job. www.lvfnb.com

By Bob Barnes

what’s

BREWING?

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

Email: bob@lvfnb.com

equally robust dish of baby red potatoes, grilled vegetable salad and a filet of beef that was so tender you could have sliced it with a fork. Chef finished us off with an apple, pear and raisin cobbler with granola topping, homemade brown sugar cookies and whipped cream, a very sweet treat married with the intensely sweet Lindemans Faro Lambic.

Chef Scott Pajak Continues to Celebrate Beer at Lagasse’s Stadium

Chef Scott Pajak amazed us once again with his culinary prowess and appreciation of great beer. His September installment of his bi-monthly beer dinners at Lagasse’s Stadium at The Palazzo featured classic brewing styles distributed by Southern Wine & Spirits-a mix of beers from Germany, England and Belgium. One of the pluses of these dinners is the presence of Chef Pajak, who takes the time to visit with each table and explain his reasoning behind the pairings.

Joining Chef to talk about the beers were Merchant du Vin Western Regional Manager Laird Butler and Southern Wine & Spirits VP of Beer Clyde Burney.

www.lvfnb.com

October Beer Happenings Now that the dog days of summer have passed, it’s time to head outdoors and enjoy a beerfest. The Downtown Brew Festival on October 20 will be held from 2 to 6 p.m. at the Clark County Amphitheater in Downtown Las Vegas. Expect more than 150 beers, live music and a well run fest. With two outstanding events under his belt, organizer Brian Chapin has proven himself to be one who knows how to put on a quality beerfest, with a great quantity of quality beer being served. Tickets for Motley Brews fests typically sell out in advance, so consider purchasing your ticket in advance at motleybrews.com, where you’ll also find the line-up of breweries that will be pouring. Tickets include unlimited sampling and go for $32 or $42 for VIP, which includes early entry at 1 and food. The Amphitheater is located at 500 S. Grand Central Parkway.

The Golden Nugget Hotel & Casino will host its third annual Fall Beer Festival during a two-day event on October 19 & 20. The first event during the two-day

Tank, the Golden Nugget’s pool and shark aquarium. There’s free admission to this event and more than 150 beers will be available for purchase from 3-9 p.m. For more information visit www.goldennugget.com/LasVegas/fall beerfest.asp.

Throughout the month of October, The Mirage is celebrating American craft beer in a big way. Its Onda Ristorante and kokomo’s are hosting 16 four-course beer pairing dinners ($79 at each restaurant) featuring four different themes and breweries: Top Rated Beer, Sam Adams, AleSmith and New Belgium. In addition, complimentary beer seminars will be offered at Onda Wine Lounge every weekend on a variety of beer topics: Lagunitas and American IPAs (Oct. 6), The Fine Art of Brewing (Oct. 12, 13), Beer and Food Pairing (Oct. 19, 20) and New Belgium Sour Beers (Oct. 26, 27). The seminars begin at 4 p.m. and seating is limited on a first-come, first-served basis.

As always, great beer happens in Vegas!

Photos by Rose Powell-Carver

Chef started us off with a salad of arugula with toasted walnuts, dried figs and crumbled goat cheese. It was paired with Ayinger Dunkel, of which Chef said, “When I tasted this beer I thought an earthy beer to go with earthy greens, walnuts and goat cheese.” The following course featured sesame crusted Maine sea scallops with Ayinger Bavarian Hefeweisen, of which Chef said, “I thought of Asian right off the bat, so placed spicy mustard on one side of the plate and a sweet soy glaze on the other.” For pan-seared mahi mahi with shrimp and andouille sausage jambalaya, Chef chose Samuel Smith’s Nut Brown Ale, a beer with nuttiness and sweet maltiness to blend in with the spiciness of the dish. Next, the robust Samuel Smith’s Imperial Stout brought espresso dark roasted coffee notes to the table, and was paired with

Chef Pajak will soon be enjoying at least 15 minutes of fame, as he will compete on the Food Network’s “Chopped.” The program will air on October 9 and a viewing party will be held at Lagasse’s Stadium. Be sure to show up and help cheer Chef Pajak on to victory. The next dinner is set for Friday, October 12. Call the restaurant at 702-6072665 for details and to reserve your spot.

festival kicks off Friday, October 19, with the All American Craft Beer Tasting from 7-10 p.m. in The Grand events center. Guests will have the opportunity to sample more than 120 craft beer selections and an array of chefinspired appetizers while listening to live music. Additionally, each guest will receive a commemorative glass as a souvenir. Tickets to the event can be purchased for $50 plus tax and service fee. The next day a traditional Oktoberfest party with a German Oktoberfest band will be held at the

October 2012 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

By Les Kincaid

As the Weather Cools the Wines Turn Mostly Red for the Fall

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

Fall is an exciting season for wine lovers, who can celebrate their favorite beverage with new releases and a variety of wine festivals and tastings across the United States with major wine production.

Late August through October, or sometimes November, marks the normal U.S. grape harvest and crush season. In wine regions across the country, grapes are picked from their vines (day or night) by hand or machine and then pressed. The crush refers to putting newly picked grapes into a machine that de-stems the fruit berries and breaks the skins to release juice from the berry. Since all wine juice is clear they typically place the skins, stems and seeds back into the juice to get the color they want by soaking them together.

Agriculture reported that the state yielded 3.9 million tons of wine grape crops in 2010. Napa Valley and Sonoma County, located north of San Francisco, have earned a reputation for world-class wines. Reds such as Cabernet Sauvignon, Zinfandel and Pinot Noir and whites such as Chardonnay and Sauvignon Blanc are among the most popular and recognized Napa Valley and Sonoma vintages. Washington State comes in second in wine volume and enjoys the fruits of Merlot and Syrah and Petite Syrah wines.

According to the Wine Institute of California, two-thirds of U.S. wine is produced in California. The California Department of Food and

Pairing Wine with Autumn Foods Fall wines should complement most all hearty dishes and numerous festive events of the season. The perfect wine can be found for everything from Halloween treats to Thanksgiving, or even later in the year, Christmas dinner.

Zinfandel: A deep red wine with bold fruity and spicy flavors, Zinfandel goes well with roasted turkey, cranberry sauce, pastas with tomato-based sauces, lamb, venison, eggplant, prime rib and beef or veal stew.

American Gewürztraminer: Gewurz is the German word for “spicy.” This full-bodied white wine can be very dry and crisp or quite sweet. Its floral and citrus flavors pair well with pumpkin pie, turkey with gravy and traditional trimmings, sweet potatoes and caramel apples. And, especially spicy dishes like Tai or other Asian foods.

Sparkling Wine: This bubbly (champagne or sparkling wine) beverage can be sipped nicely with salmon, fried foods (like French fries), spicy foods, white chocolate, spinach quiche and creamy white pasta dishes. To try something different, try bubbly with popcorn or potato chips sprinkled well with Parmesan cheese.

Tawny Port: Known as a dessert wine, this golden colored vintage has a sweet nutty flavor that is a treat with dark chocolate, pecan pie, apple pie and most any cheesecake.

Pinot Noir: Depending on age, this lighter red wine can have hints of berries, plums and cherries or more earthy flavors of wild or brown mushrooms. Pairs well with pot roast, old fashioned meat loaf, Louisiana gumbo, squash and Brussels sprouts (sautéed or oven roasted are ideal partners for this wine).

10 The Las Vegas Food & Beverage Professional I October 2012

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By Ben Brown

Destination Dining: Truluck’s La Jolla If a trip to San Diego sounds exciting, a trip to Truluck’s will make it legendary. Las Vegas is certainly no stranger to fine dining but when you’re looking for esteemed seafood, things simply taste better by the beach. Famous for crab, Truluck’s serves some of the ocean’s finest. And if you’re fortunate enough to visit on a Monday, you will be treated to one of the most to-die-for dining experiences you could ask for.

Las Vegas is also no stranger to all-youcan-eat crab. Aren’t we spoiled that this feature comes standard in our lavish buffets.

Truluck’s Monday special [off the menu by the way, just ask for it], however, is different.

We’re talking all-you-can eat Jonah Stone Crab, the finest you can get, imported from the shores of New England and Baja California.

Meat so rich and tender that virtually nothing in Sin City can compare. Gourmet offerings from the Bellagio and Cosmopolitan don’t belong in the same sentence. So they’re not.

The special also includes endless soups, salads, and sides. That means crab and corn chowder and lobster bisque, as well as their Knife and Fork Caesar Salad, stellar mashed potatoes, asparagus and crab fried rice. A heavenly crab mac ‘n’ cheese goes on and off the menu, but loyal customers constantly lobby to make it a permanent addition. Come very hungry and prepare for this to make Monday the happiest day of your week.

Of course the Truluck’s menu goes on to cover a broad range of seafood and steak [in a place like this, seafood always comes first on that lineup]. Everything from oysters to halibut is literally ‘shipped’ in from across the world to bring out the best flavors of each season. The menu keeps a gourmet identity you’d find in your classic steakhouse, but chefs have fun by giving each item its own distinct punch.

Benjamin Brown is a food and travel journalist residing in Las Vegas. He writes for Examiner.com as a local food critic, where his love for exercise qualifies an appetite that borders on ‘Man vs. Food.’

Dining and adventuring around the world, Ben is also a contributor for travel blog JohnnyJet.com and Amble Resorts LLC.

You will often find subtle fusions of flavors from the seafood’s origin, whether it be New Zealand, Chile or anywhere else.

Dessert here is a must.

The restaurant’s signature is the Chocolate Bag, literally a chocolate-cast version of a brown paper bag, filled with butter cake, fruit, whipped cream and candied nuts with a chocolate drizzle to finish things off. Carrot cake lovers will also find Truluck’s recipe is one of the best out there.

Those looking for lighter bites or a place to relax early-evening will enjoy the lounge, where signature cocktails, appetizers and live piano music cast a pleasant scene starting at 4:30 p.m. every day. A backlit bottle display lines the wall all along the long bar, continuing the restaurant’s motif of simple yet sophisticated elegance.

An experience this eclectic demands an ambiance just as special. Here, the vibe comes naturally. Décor is dark and serene.

The outdoor patio and fireplace allows groups to enjoy San Diego’s perfect weather day and night. Try doing that more than a few weeks out of the year in the desert. Servers come across as old-time friends, striking up conversation to make guests smile, laugh and feel right at home. Management always makes sure to stop at every table, a quality that so many restaurants know goes above and beyond but very few seem to follow through with on a daily basis. You can always walk into Truluck’s knowing you will be taken care of on all levels.

Do some research on the place and you’ll find out Truluck’s is not one-of-a-kind.

Maybe this turns off a few of the purists who are looking for something truly ‘unique’ to the city. Coming from a San Diego native, though, Truluck’s speaks to this town like Guy Savoy does to Las Vegas [the original Guy Savoy is in Paris]. Don’t get me wrong, there are still plenty of incredible homegrown dining destinations to be found, from the Gaslamp Quarter all the way up through Oceanside [Hash House A Go-Go started in Hillcrest]. But if you’re looking to really make a memory, this place is a surefire bet.

All this place is missing is a beachfront location, but a small sacrifice in the big picture.

Truluck’s is located at 8990 University Center Lane. San Diego, CA 92122. Off La Jolla Village Drive near the Hyatt Hotel, Fleming’s Steakhouse and The Melting Pot. Contact them at (858) 453-2583 or www.

Trulucks.com

Photos courtesy Trulucks Restaurant

www.lvfnb.com

October 2012 I The Las Vegas Food & Beverage Professional 11

Brett’s BY

ENTERTAINMENT

Barbra Streisand will appear at the MGM Grand Garden Arena on Nov. 2 with special guests Chris Botti and Il Volo.

“American Idol” winner Taylor Hicks has a year-long extension at Bally’s through 2013 that includes working at other Caesars Entertainment properties nationwide.

Tickets for “Rock of Ages” opening at The Venetian on Dec. 18 are on sale.

Guns N’ Roses will begin their first-ever residency “Appetite for Democracy” at The Joint inside the Hard Rock with 12 shows from Oct. 31 through Nov. 24.

Rod Stewart and the Muppets are part of the all-star lineup that includes past artists from NBC’s “The Voice” for the “CeeLo and Friends” fundraiser at Planet Hollywood on Oct. 10.

Florence Henderson will headline Aid for AIDS of Nevada’s fourth annual “Evening of Cabaret” at The Smith Center on Nov. 8.

NBC’s “America’s Got Talent” million dollarwinner Olate Dogs and other top contenders are performing together with runner-up, comedian Tom Cotter hosting at The Palazzo Theatre through Nov. 17.

Planet Hollywood.

The Cosmopolitan will ring in 2013 with the Red Hot Chili Peppers performing on New Year’s Eve. The show will be broadcast live on the resort’s Strip-side 65’ digital marquee.

“Broadway Celebration,” a New York-style extravaganza featuring Broadway’s most renowned show tunes, has opened at New YorkNew York.

“Crazy Horse Paris” closes Oct. 1 at the MGM Grand and the Crown Theatre at the Rio no longer is a nightclub.

After more than eight years, the Stratosphere will close “Bite Las Vegas” on Halloween night.

Bonkerz Comedy Club has opened at Primm Valley Resort & Casino in a custom built venue.

RESORT NEWS The Imperial Palace will become The Quad Resort & Casino by Dec. 21. Renovations include exterior façade, porte cochere, front desk, bell desk, hotel lobby, casino floor, retail promenade and dining levels by late 2013.

The newest Public House has opened at the Luxor and Allegro is the latest restaurant to open at Wynn.

Culinary Dropout, the first Las Vegas restaurant and 6,000-square-foot, rebel-style gastropub by Sam Fox, is open at the Hard Rock Hotel.

Victory’s Bar and Grill, a 24/7 race-themed restaurant, has opened at the Cannery and features Lobster Zone - a claw machine with live lobsters.

LAVO’s Saturday Champagne Brunch will return for a second season on Oct. 13. The afternoon soiree runs from 2 – 6 p.m.

ABOUT TOWN NEWS

The Neon Museum, which has recently acquired the Sahara, Frontier and Fitzgerald’s signs, will have its grand opening on Oct. 27.

ShoeZeum is a new museum located downtown in Neonopolis with 2,500 new pairs of Nike shoes.

The D Las Vegas downtown will celebrate its year-long transformation from being Fitzgerald’s with two free Fremont Street concerts by Bret Michaels on Oct. 13, and OneRepublic on Oct. 20.

The Las Vegas Shakespeare Company plans to renovate downtown’s historic Reed Whipple Cultural Center into a multi-faceted venue with a 499-seat theatre, the Bard Lounge, Gallery OV - Opportunity Village Fine Art gallery, and the return of Rosemary’s Café.

The Bellagio’s $40 million remodel project includes completing 928 rooms and suites in the resort’s Spa Tower by December.

SCORE! at the Luxor will host the first Pro Football Hall of Fame exhibit in Las Vegas as part of its golden anniversary.

DINING BITES

“LegWarmers – An 80s Musical” has opened at the V Theater in the Miracle Mile Shops at

closing Little Buddha to make room for the panAsian restaurant XISHI opening this December.

The Bacchanal Buffet at Caesars Palace is open and serves more than 500 dishes daily and seats 600. The distinguishing feature is its nine open kitchens.

The Palms, which is currently underway with the first phase of a property-wide transformation, is

12 The Las Vegas Food & Beverage Professional I October 2012

New retail outlets at Tivoli Village will include: La Casa Cigars & Lounge, Acura: Cars of Dreams and Acura of Las Vegas, Cantina Laredo, Ethan Allen, and Brighton Collectibles.

Pinkberry opened its first Las Vegas frozen yogurt brand store on the Strip. www.lvfnb.com

By Kim Trevino

Culinary Academy of Las Vegas Enriches Students’ Careers and Talents

There are many culinary schools throughout the world and quite a few well known schools in Las Vegas, such as the acclaimed Le Cordon Bleu.

However, there is one particular school in the valley that is different from the rest.

The Culinary Academy of Las Vegas trains thousands of students each year in an array of job classifications, from a bar porter to a food server and a professional cook to a sommelier.

Since 1993, the Culinary Academy of Las Vegas has employed and trained at least 35,000 people and on average takes in 1,500 to 2,000 new students a year. The variety of classes to choose from depends on the level of classification and ranges from $400 to $3,000.

The importance of this school goes far beyond training and hiring. At the end of the day, everything boils down to the people who make up the school and how they all work together to fulfill dreams and create jobs.

Chris Fava, the Vice President of Food and Beverage and the Chief Operating Officer, has been working in the hospitality industry for several years. He started out at Ohio State University and from there went on to work at Hilton properties in Orlando, Reno and Las Vegas. Fava has tackled many other positions since, which has led him to his current position.

He also acts as the Catering Director at Springs Preserve and the Smith Center.

Although Fava holds many titles, it is the philanthropic work that is of high importance

www.lvfnb.com

Kim Trevino is an avid lover of all food and wine. She received her degree in Journalism and Media Studies from UNLV and currently freelances for the Examiner.com, where she hosts two columns based on fashion and relationships. Her biggest passion is writing, and you can visit her personal blog site at http://lessonsfrommylifebykim.blogspot.com.

as well. The Culinary Academy of Las Vegas serves thousands of children each year who are poor or disadvantaged. Among those children, the academy also works with contracted food programs such as the Veteran’s Affair, MLK Seniors, the Agassi College Preparatory Academy and Rainbow Dreams to deliver meals to them as well.

With help from volunteers and employees, the academy delivers meals to almost 32 sites throughout the city each year, having already delivered meals to 16 sites this year.

“Employees get to volunteer and it is very gratifying for every child we get to feed that would otherwise not have a meal,” said Fava.

“We are always in need of supplies because it enables us to do even more for the community.”

With help from Ana Puljic, the Associate Director of Student and Employer Services at the academy, working with the community and finding careers for students is a non-stop job.

Puljic’s job is to recruit students who walk off the street and incumbent individuals who are already working in the casinos. Open enrollment is for all classes and lasts from two weeks to six months.

“I enjoy getting the students jobs,” said Puljic.

“They come in and they’re lost. Seeing them graduate and the self-confidence they gain once they graduate and say that they have found a job is the best feeling.”

From learning how to interview to how to write a proper resume, the academy provides every

possible resource for students to excel and perform in the industry.

“We’re always here,” said Puljic. “Whenever they need help or are displaced, we’re always here to provide assistance.”

According to Fava, the placement rate has been up to 80 percent, ranging over 50 percent of placement for the students who come in and train. Graduation is once a month and many of the 26 participating partners are on site to recruit and hire the recent graduates right away.

“What makes our academy so unique, is that we have a vested interest that the graduates get a job,” said Fava. “We want to see our partners and students succeed.”

After our interview I visited the Westside Bistro located on campus, where the students serve and cook all the food. A wonderful display of foods from pizza to desserts was featured in their buffet style restaurant and it was obvious to see that the students working there enjoyed every minute.

The bistro is open Monday through Friday from 11 a.m. to 3 p.m. and is open to the public.

I indulged on the classic King of Clubs, which was fresh and exquisite with every bite. The staff was impeccable and everyone worked together as a grand team.

Angela Lee, a recent graduate whose emphasis was on soups and sauces, still wants to learn more about the culinary world.

“Food ties everything together,” said Lee. “I have the opportunity to make someone’s day better and taking care of customers is a great feeling to have.”

The academy is open to all donations, including a refrigerated truck which would help the academy deliver more meals to the community.

For more information on how to donate, contact Chris Fava at cfava@theculinaryacademy.org.

October 2012 I The Las Vegas Food & Beverage Professional 13

Photos by Juanita Aiello

DISH Las Vegas Palms Pools

Photos by Juanita Aiello

Wirtz Beverage’s End Of Summer Bash

14 The Las Vegas Food & Beverage Professional I October 2012

www.lvfnb.com

Thank you to all our contestants and judges in Lithuanian Spirits’ Great Las Vegas Shake-Up Cocktail Contest!

Blackberry Cocktail

A Journey to the Edge

2 oz. Trejos Deuynerions 999 1 oz. Carpano Antica 2 dashes Peychaud’s Bitters 0.5 oz Lemon juice 0.5 oz Orange Juice 2 Key Limes 8 Blackberries

1.5 oz Bullet Rye Bourbon Whiskey ¾ oz Dolin Blanc Vermouth 1 oz Trejos Deuynerions 999 ¼ oz Black Cherry Juice Concentrate Flamed Spiced Fig Bitters

Add ingredients to shaker and muddle key limes halves and 6 blackberries.

Shake and strain into a cocktail glass.

Garnish with 2 blackberries.

Top with Ginger Ale.

In a snifter glass pour over the ice sphere the Bullet Rye Bourbon Whiskey, Dolin Blanc Vermouth, Trejos Deuynerions 999, Black Cherry Juice Concentrate and add Flamed Spice Fig Aromatic Bitters on top the cocktail.

Oy a Pint of Bitta 3 Armena Cherries Muddle Small Rosemary Sprig 2 oz Trejos Deuynerions 999 Shake and pour into flute. Add 3 oz Saison beer. Light stir and add a burnt rosemary sprig for garnish.

Peach Cocktail

Monkey Tail

Dagon’s Delight

1.5 oz Trejos Deuynerions 999

2 oz Ozone Lime Vodka ½ oz Trejos Deuynerions 999 ½ oz Absinth 2 oz Orange Juice 1 oz Lemon, Spearmint Syrup 1 oz Egg White Method: Shake all ingredients with ice. Strain and serve straight up.

Garnish: Long Orange Peel, Mint Top.

2 ¼ oz Trejos Deuynerions 999

Soda Shop Fizz

Garnish: Cracked Black Pepper

0.5 oz Luxardo 3 dashes Regan’s’ Bitters Orange 1 Lemon 1 Lime 1 Clementine 2 Peaches Shake and strain into a cocktail glass.

Garnish with a peach quarter.

The Nines Chai 6 Ripe Blackberries 3/4 oz Simple Syrup 2 oz Trejos Deuynerions 999 2 oz Chai Tea 1 oz Milk Can be served hot or over ice. Place blackberries and simple syrup in a coffee mug (hot) or Collins glass (cold). Muddle. Fill glass with ice if served cold. Pour 999 Herbal Liquor and chai tea into glass and top with milk.

Garnish with shortbread cookies for hot or additional blackberries for cold. www.lvfnb.com

1.5 oz OZONE Vodka 1 oz Hiram Walker Whipped Cream Liqueur .5 oz Vanilla Bean Syrup .5 oz Fernet Branca 4 dashes Chocolate Bitters 2.5 oz Fever Tree Soda Water 2 oz Cherry Herring Orgeat foam Add all spirits to the mixing glass. Shake and strain over iced pilsner glass. Top off with Cherry Herring Orgeat foam and garnish with a maraschino cherry.

Special notes - The Cherry Herring foam recipe is as follows- 4 oz Egg Whites, 4 oz Cherry Herring, 2 oz Almond Milk and 1 oz Orgeat Syrup.

¾ oz Fresh Beet and Apple Juice ¼ oz Fresh Lemon Juice ½ oz Vanilla Bean and Black Peppercorn Syrup 3 Dashes Bar Keep Baked Apple Bitters ½ oz Egg White Lemon Peel

Put first 6 ingredients into cocktail shaker and shake hard for a count of 10 with ice. Strain into chilled cocktail glass. Squeeze oils from lemon peel over cocktail and discard. Top with two turns of black pepper grinder.

“Tribute to Jimmy” 1 oz OZONE Vodka 1 oz Trejos Deuynerions 999 .75 oz St-Germaine .25 oz Fresh Lemon 1 Dash Angostura Combine all ingredients and shake well. Strain into a chilled coupe glass. Garnish with a fresh orange swath.

Bitters on the Beach 3 Watermelon Balls 1 Basil Leaf Muddle 2 oz Trejos Deuynerions 999 ¾ oz Meyer Lemon Juice 3/4 oz Parsley-infused Simple Syrup 3 Dashes of Bitter Men’s Hopped Grapefruit Bitters Shake and strain in martini.

Garnish with a basil bow tie

The Lithuania Traveler 2 oz Trejos Deuynerions 999 1 oz Aperol 1 oz St Germain Stir and Martini garnish with a piece of lemon mint.

Devynia Mule 1 1/2 oz OZONE Vodka 3/4 oz Ginger 1/2 oz Simple Syrup Muddle ginger and pour over ice.

Top with soda and float 1/3 oz Trejos Deuynerions 999.

October 2012 I The Las Vegas Food & Beverage Professional 15

Somm Time in Las Vegas Photos by Matt Carter

Mondial United States Finals. Jay is a member of the Court of Master Sommeliers and is actively involved with the organization’s education and examination efforts. He currently serves as Vice President of The Guild of Sommeliers Education Foundation.

Three years later he became the Director of Fine Wines for Western Wines and eventually became Vice President. In 2000 he moved to Las Vegas to work for Southern Wine and Spirits, where he has been for ten years.

Master Harmon currently is working at Southern Wine & Spirits in the J&P Division. He continues to teach for the Master’s and always finds time to travel to the regions that produce his favorite wines.

Jay James Master Sommelier Vice President, Fine Wine Southern Wine and Spirits Las Vegas, Nevada An alumnus of Georgia Tech, Jay was distracted from his academic pursuits twice, first by a two-year tour with the rock band, Borneo, in which he played lead guitar, and second, irrevocably, by the allure of the Master Sommelier title.

In 1989, while working at Ray’s on the River in North Atlanta, Georgia, Jay was charged with creating a new wine program. In wine he found a synergistic tool for combining all his passions into a single field. Never comfortable bearing down on any one subject to the exclusion of others, Jay found himself completely at home in the study of wine, a field that embraces: chemistry, biology, history, art, literature, geography and geology, among others.

In 1997 Jay took the Master Sommelier exam, becoming only the 32nd American to successfully complete it. Jay also worked as Wine Director for the Peasant Restaurant Group in their flagship restaurant, the City Grill Atlanta, as Sommelier and Assistant General Manager at Nikolai’s Roof at the Atlanta Hilton and Key Account Sales Representative for Atlanta Wholesale Wine.

In 1998 Jay joined the opening team of the Bellagio in Las Vegas as Director of Wine, where he developed new systems for the management and delivery of 120,000 bottles of wine inventory cellared in 20 separate locations. Jay supervised 15 sommeliers and provided wine education for 2,000 service staff serving 26 restaurants under one roof at the resort. Bellagio was generating $30 million in annual wine revenues when he departed and was recognized at the time as the most successful single hotel wine program in the world.

In January of 2005, Jay returned to Las Vegas, ultimately assuming the post of Vice President of Fine Wine with Southern Wine & Spirits, a remarkable company that provides top-tier wines to the finest restaurants in Las Vegas.

Jay has been a featured speaker at numerous wine and food events and has appeared in a long list of national publications including The Wall Street Journal, The New York Times, Forbes, The Wine Spectator and other wine and beverage specific magazines. He has competed in the Grand Prix du Sopexa Sommelier Competition and the Concours

www.lvfnb.com

Ira Harmon Master Sommelier Division Sales Manager Southern Wine and Spirits Las Vegas, Nevada Ira Harmon has lived his life by a simple motto, “A loaf of bread, a jug of wine and thou.” This phrase, from The Prophet by Kahlil Gibran, inspired Ira at the age of fourteen, and he knew it encompassed the essentials of a fulfilled life. Living in upstate New York, wine was easily accessible, and by the time he was eighteen he had explored the world of German wines, Rosés from Portugal, Italy and France, and ending his quest with Dom Perignon.

While attending college, he decided he could not overlook his immense passion for wine and his desire to live by his cherished motto. He left school to focus his education solely on learning everything that makes up wine and service. He moved to Colorado where he worked in real estate and found time to regularly venture into wine shops, read the back of wine bottles and learn about the history of the region from where his favorite wines originated.

He regularly dined at his cherished restaurant L’Apogee, where he and the owner shared a mutual passion for purchasing wine. Every year he traveled to his favorite vineyards in Europe in order to expand his knowledge, starting his adventure in France and ending in Austria. Because of his immense understanding of wine, the owner of L’Apogee asked him to work as a sommelier. As a sommelier he was able to share his wisdom with the customers and through his many interactions, knew this was the industry for him.

In 1989, after a customer inquired why he calls himself a sommelier, he realized the title was not earned. That evening, he read about classes for Master Sommelier and immediately requested time off to study for the exams. He earned the prestigious title of Master Sommelier in March, 1993 in Monterey, CA. He was so passionate about the Master’s program that he started teaching courses and mentoring students shortly thereafter.

Luis de Santos Master Sommelier Asian Portfolio Director Southern Wine and Spirits Las Vegas, Nevada Luis de Santos, Master Sommelier, joined Sothern Wine & Spirits of Nevada in 2007 to lead the creation of Southern Wine & Spirits of Nevada’s Asian Portfolio and Sake Division. He currently works as the Asian Portfolio Director for the state of Nevada. Luis has been involved in various start-up projects: he has had a hand in training and creating profitable programs for the MGM Grand Hotel & Casino, Pinot Brasserie, the Charlie Palmer Group, and the Wolfgang Puck Group. His forte is the creation of profitable beverage programs to meet customer needs.

The Master Sommelier diploma is the highest distinction a professional can attain in fine wine and beverage service. Testing is focused on the areas needed for superior beverage department management, which include Tasting, Theory, Practical and Dining Room Application, and also encompasses spirits, beers, cigars as well as global wine knowledge.

Currently, there are 129 professionals who hold the title Master Sommelier in North America. Of the North American Master Sommeliers, 111 are men and 18 are women. There are a total of 197 Master Sommeliers worldwide. De Santos was the first of Filipino decent to achieve this prestigious title. He is also the first Master Sommelier to pass the Sake Professional Course – Level 2 in Japan. When not at one of the wine & sake tasting events, de Santos can be found spending quality time with his family or playing golf on the weekends.

October 2012 I The Las Vegas Food & Beverage Professional 17

The Walking Gourmet Gives Locals and Visitors a Mouthwatering 3-4 Hour Culinary Tour of Las Vegas Las Vegas is full of delightful dining options.

Many times tourists and locals never have a chance to visit these world class venues due to lack of time or not really knowing where to start. The Walking Gourmet offers a fun and unique way to explore Las Vegas dining with a guide. They have partnered with some of the top restaurants in the city to give guests a tasty dine around that lasts about 3-4 hours.

They offer two dine around tours that are sure to please. The Culinary Mystery Tour keeps you on your toes, and you really don’t know where your

By Elaine and Scott Harris

next juicy stop will be. For those who like to shop and eat, their Shop Till You Drop Tour combines shopping and some lovely cuisine on the way.

We joined them on the mystery tour and it was a fun experience guessing where we would be dining next, and the dishes offered were signature tastings of the restaurants’ best. The Walking Gourmet offers a nice, fun alternative for locals and tourists alike.

For more information please visit www. thewalkinggourmet.com.

Carlos Santana at House of Blues Las Vegas Alissa Kelly, PR Plus Las Vegas Photos by Erik Kabik The legendary Carlos Santana returned to his intimate residency at House of Blues Las Vegas by kicking off the night with a toast at House of Blues Foundation Room.

House of Blues Las Vegas General Manager Andrew Economon, Casa Noble Tequila CEO Jose “Pepe” Hermosillo, Carlos Santana and his wife Cindy Blackman

Carlos Santana addresses the crowd, toasting to his return to House of Blues for his fall residency (wife Cindy Blackman).

Casa Noble Tequila CEO Jose “Pepe” Hermosillo, House of Blues Las Vegas General Manager Andrew Economon, Carlos Santana and Cindy Blackman prepare to place the tequila into the locker.

Carlos Santana places the Casa Noble Tequila into the House of Blues Foundation Room locker.

The team honored Santana with a special locker, which of course was stocked with Casa Noble Tequila provided by Casa Noble CEO Jose “Pepe” Hermosillo, also in attendance.

Santana seemed in high spirits and ready to get back to his residency dates.

Following the locker ceremony, Santana headed over to House of Blues Las Vegas music hall where he performed his highenergy show to a packed house. Santana currently has shows listed through November with 2013 dates to be announced soon.

American Culinary Federation Chefs Get the Party Started Recipe Contest 1st Place Winner Daniel Swift, Executive Chef Instructor, Harrah College of Hotel Administration, University of Nevada, Las Vegas Congratulations to Chef Daniel Swift, Executive Chef Instructor of the Harrah College of Hotel Administration at UNLV, on winning the Idaho Potato Commission’s 75th anniversary recipe contest, ACF Chefs Get the Party Started Appetizer Recipe Competition! Growing up in Boise, Idaho, Daniel Swift was surrounded by potatoes, figuratively speaking of course, since you rarely see any potato farms in or around Boise. According to Daniel, “Who doesn’t love potatoes? It’s one of the most versatile food products out there, and you can virtually apply any cooking method to them. Fried, boiled, steamed, grilled, baked, what other product out there can beat that?”

18 The Las Vegas Food & Beverage Professional I October 2012

By Alice Swift

Not only did Daniel win a Swiss Army watch, but he also won the first place prize of $1500, as well as national recognition on the Idaho Potato Commission website.

In addition, he was invited to the “Best of Idaho” Tour, where he will “crisscross the state to view the harvest and shipping of two of Idaho’s premier field crops [Spanish Sweet Onions and Idaho Potatoes], and tour a state-ofthe-art aquaculture center.”

Swift’s recipe was judged on multiple criteria, including Culinary Creativity, Foodservice Format, and, of course, Featuring Idaho Potatoes. To see the announcement of the contest results, visit: http://foodservice.idahopotato. com/ For the official recipe of Swift’s Russet-Wrapped Shrimp Pops, please visit the Idaho Potato Commission website at: http://foodservice.idahopotato.com/recipes/id-1013/ www.lvfnb.com

Photos courtesy Global Gaming Expo www.globalgamingexpo.com

GLOBAL GAMING EXPO 2012

The Guess Who wrap up a great night of entertainment at the G2E Welcome Reception.

David Hasselhoff and his “Hoffette” perform at the G2E Welcome Reception.

Paul Stanley and Gene Simmons (KISS) hosted by WMS Gaming, Clint Bowyer and Pawn Stars: Rick & Cory “Big Hoss” Harrison” hosted by Bally Technologies, along with gaming industry leaders officially open G2E.

G2E 2012 officially kicks off with the G2E Welcome Reception.

Journalist Jon Ralston moderates the State of the Industry Keynote as leaders of the top operators and vendors discuss important issues in the industry.

Photos by Juanita Aiello

Stiltwalkers and entertainers greet the crowd at the Fremont Street Experience at G2E.

Models show off the hottest new ultra lounge uniform designs by Cintas at the popular G2E Ultra Lounge Uniform Fashion Show.

www.lvfnb.com

October 2012 I The Las Vegas Food & Beverage Professional 19

Photos courtesy Marssa

Fuji’s Farewell - Marssa Lake Las Vegas

Photos by Juanita Aiello

Rock N Roll Wines Amplified

20 The Las Vegas Food & Beverage Professional I November 2011

www.lvfnb.com

The Whisky Attic

By Adam Carmer

The Spirit of Spirits!

Adam Carmer is the founder of The Freakin’ Frog & The Whisky Attic, creator of the Carmer Spirits Tasting Enhancement Method (CSTEM) and Spirits Editor of The Las Vegas Food & Beverage Professional.

Email: Adam@lvfnb.com

Taken it to the MAX @ Delmonico Steakhouse Greatness in any field comes from the fruit of hard work, perseverance and opportunity. It is a pleasure and honor whenever I meet a person who strives for greatness or has achieved it.

MAX Solano is achieving greatness as the Beverage Manager and Mixologist overseeing both Delmonico Steakhouse at The Venetian and Table 10 at Palazzo.

Mixology has its supporters and detractors due to people judging something highly evolved from an uneducated position. Mixology, like any other profession, has the whole range of skill level and attitude amongst its brethren.

There are some extraordinary mixologists in Las Vegas, more than any other city in the world! MAX is one of the best we have here in Las Vegas. This skill level along with his visionary beverage management ideas creates a unique outcome.

MAX works the front lines where he creates some of the tastiest, innovative, balanced and aesthetically pleasing cocktails I have ever enjoyed. In addition to leading by example MAX enjoys cultivating and procuring an

Photo by Juanita Aiello

One of MAX’s most endearing qualities is his humility. MAX would be the first to say he is working hard and has much to learn, but the truth is that is more of his humble gentlemanly nature than reality. Hard work, rigor and faith are necessary components of any groundbreaking program. What MAX is doing and has done over the last few years is nothing short of astonishing.

amazing array of whiskies from around the world. The bar at Delmonico Steakhouse was always a good time, but with the extensive list MAX has slowly and carefully put together he has literally taken it up a notch!

MAX developed the secret list and menu of these whiskies that specializes in Scotch and American products. MAX has used the various terms of art unique to each country as headings with descriptions in this secret menu [book really]. As with any work of this magnitude, it is not for anyone, but for everyone with the

desire to taste and experience greatness. MAX gives credit to those who came before him and is constantly looking to add more to a list already bustling with over 450 selections.

It is with pride that I urge you to sample a whisky from the secret menu [make sure to ask for it] or one of his cocktail creations at Delmonico Steakhouse.

You are in Las Vegas and should take advantage of the great things and people we have to offer.

My advice is to go to Delmonico Steakhouse and take it to the MAX!

INDUSTRY NIGHTS Blue Martini Town Square Mon-Sun

Foundation Room Mandalay Bay Monday

Krave Miracle Mile Sunday

Pure Caesars Tuesday

Blush Wynn Tuesday

Gallery Planet Hollywood Wednesday

Lavo Palazzo Tuesday

Rain Palms Friday

Crown Rio Monday

Ghost Bar Palms Wednesday

LAX Luxor Wednesday

Revolver Santa Fe Station Thursday

Chateau Paris Tuesday

Haze Aria Thursday

Marquee Cosmopolitan Monday

Rok New York, New York Wednesday

Drai’s Bill’s Sunday

Jet Mirage Monday

Moon Palms Tuesday

STK Cosmopolitan Monday

www.lvfnb.com

Surrender Vanity Hard Rock Encore Beach Club Sunday Wednesday The Bank Bellagio Sunday Tryst Wynn Thursday Tao Venetian Thursday

XS Encore Monday Does your bar or restaurant have industry specials?

Have them listed here! info@lvfnb.com

October 2012 I The Las Vegas Food & Beverage Professional 23

Stand Out!

Blend In?

Introducing Visstun Cups ®

Visstun® is a Las Vegas based custom cup manufacturer specializing in Hi-Definition, 4-Color Process cups. We offer reusable, top-shelf dishwasher safe Clear & White plastic cups and single use paper Hot & Cold cups. Our unique approach to printing and manufacturing enables cafes, coffee houses, and restaurants of all sizes to create that big brand look that drives business and generates repeat customers. Whether you need 1,000 cups for a start-up or 10 million for an annual program, Visstun’s photo-quality printing, crisp detail, and vivid color helps you stand out from the competition.

Now that we’ve introduced ourselves, please introduce yourself -

Call Visstun Today! (800) 401-2910 www.visstuncups.com ®

Big Brand Look... Boutique Brand Volume!

5

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By Mitchell Wilburn

Appleton Estates Jamaican Rum Senior Blender David Morrison Educates Vegas Mixologists

Mitchell Wilburn is a food and drink writer living in Las Vegas.

You can view his restaurant, beer, spirits, and event articles at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/ mitchellwilburnofficial.

Las Vegas had a special visitor in town, here to make one of his last stops in a country-wide education tour. The Wicked Spoon buffet played host to Appleton Estates Jamaican Rum’s very own Senior Blender, David Morrison. What could bring such a learned figure and key player in Appleton’s business? The great opportunity to educate those whose business it is to learn. Mixologists and liquor reps alike came to sample the knowledge of a man who grew up in a culture that lives and breathes that wonderful distillate. The focus of this crash course in rum production was the special qualities that make Appleton Estates unique in the rum world.

Las Vegas had a special visitor in town, here to make one of his last stops in a country-wide education tour. The Wicked Spoon buffet played host to Appleton Estates Jamaican Rum’s very own Senior Blender, David Morrison. What could bring such a learned figure and key player in Appleton’s business? The great opportunity to educate those whose business it is to learn. Mixologists and liquor reps alike came to sample the knowledge of a man who grew up in a culture that lives and breathes that wonderful distillate. The focus of this crash course in rum production was the special qualities that make Appleton Estates unique in the rum world.

Reserve, 12 Year Old and 21 Year Old. Additionally, there was a rum made by the parent company especially for their domestic consumers, overproof un-aged white rum. Immensely popular in all of Jamaica, this 60% alcohol by volume drink is deeply ingrained in the culture as a part of daily life.

The first two rums, V/X and Reserve, are both a blend of 15 and 20 rums (respectively). They are each blended and balanced to different flavor profiles by David Morrison himself. The 12 and 21 Year Old are both blends made from, and this is Jamaican law mandated, minimally aged 12 and 21 year old rums. Other countries, the age on the bottle In the Jamaican country side, there is the motherland of rum, the Nassau Valley. It is in this verdant micro-climate that sits the Estates, will refer to the average or even oldest rum in the blend, but Jamaica where it has been producing rum for more than 260 years. With natural insists that a 21 year old blend’s youngest rum must be 21 years old. spring water filtered by uncharted limestone hills and a warm, humid All four have had their array of accolades and honors, and it is no climate, the lands are ideal for rum. After raising the cane, producing mystery why. From a perfect for sipping blend of light vanilla and the molasses, fermentation, distillation and aging in American oak orange peel flavors in the 21 year, to a ripe and spicy palate in the V/X whiskey barrels, David Morrison has the difficult duty of tasting all great for mixing, there is something for everyone in these rums. Of the unique differences and subtleties and blending it into a consistent course, we can attribute this to having one of the most ideal terrains, and delicious product. a historic tradition, and a great master of rum blending like David There were four rums by Appleton that were there to sample: V/X, Morrison to make for a perfect storm of great rum.

Photos by Juanita Aiello

Bacchanal Buffet Visit

www.lvfnb.com

October 2012 I The Las Vegas Food & Beverage Professional 25

The Green Side of the Law:

How Cities are Helping Restaurants Go Green

For many cities across the nation, going “green” is not only the goal – it’s also the law!

In recent years, many cities and states have passed legislation to reduce the use of wasteful products, such as plastic bags, StyroFoam™, and incandescent light bulbs, while enforcing more environmentally sustainable practices, including recycling and composting. The majority of these green foodservice laws have been enacted in the past few years, and similar bans and mandates are sure to spread to even more cities and states in the coming years. Is your city next?

City-­Wide Bans Plastic Bags StyroFoam™ Aspen, CO Los Angeles, CA Austin, TX Oakland, CA Kauai, HI Palo Alto, CA Los Angeles, CA Portland, OR Raleigh, NC Rahway, NJ San Francisco, CA San Francisco, CA Seattle, WA Seattle, WA Washington DC Suffolk County, NY Proposed Bans Baltimore, MD Boston, MA Boston, MA Chicago, IL Jersey City, NJ New York, NY Phoenix, AZ Philadelphia, PA

For the past 22 years, Green Restaurant Association (GRA) has been helping restaurants across North America make environmental changes to stay ahead of legislation, attract more business and avoid last minute scrambling – all while helping the environment.

Do Not Use: Banned Products Plastic Bags: “Would you prefer paper or plastic?” Only ten years ago, this question was common practice in checkout lines across the country. Fast forward just one decade, and this option is not available in a growing number of American cities that have made the environmental choice to ban plastic bags.

Los Angeles is the country’s largest city to prohibit single-use plastic bags, having joined dozens of towns and counties across the nation with similar legislation, including Seattle, WA and Suffolk County, NY. Americans continue to use 380 billion plastic bags each year, according to the EPA, and manufacturing such large quantities consumes millions of gallons of petroleum annually.

Further, less than 5% of plastic bags are recycled each year; instead, 300,000 tons of plastic bags are sent to landfills, or worse, our oceans.

By Charlotte Maher Charlotte Maher is the Communications Associate for the Green Restaurant Association, a national non-profit that has been helping restaurants become environmentally sustainable since 1990. For inquiries, please contact media@dinegreen.com.

By banning plastic bags, cities are encouraging use of more environmentally sustainable products, which serve the same purpose without generating the same waste and pollution.

Polystyrene Foam: Similar to plastic bags, polystyrene foam (aka StyroFoam™) is often used despite its detrimental impact. The EPA estimates that Americans discard 25 billion StyroFoam™ cups each year, and this waste will endure in our country’s landfills for half a millennia! After all, polystyrene foam takes hundreds of years to break down, damages marine wildlife animals and creates extensive pollution.

For these reasons, dozens of cities, including San Francisco and Portland, OR, have banned polystyrene foam food containers, while Chicago and New York City have proposed similar legislation. StyroFoam™ bans will only continue to spread across the country, so why not be prepared? Choose greener alternatives, such as high post-consumer recycled paper or plastic take-out containers, for your restaurant to remain ahead of the law on your own terms.

Incandescent Light Bulbs: Did you know that incandescent bulbs are also being banned across the country? Standard 100-watt incandescent bulbs are no longer sold in the U.S. as of July 2012, and additional bans will continue to be implemented through 2014.

If your restaurant is still using incandescent bulbs, you can explore a variety of lighting alternatives, from CFLs to LEDs and T8 Lamps.

Look into options now, before you’re forced to make a last minute choice. Your electricity bill will thank you! (To learn more about the ban on incandescent bulbs, join the GRA and Philips Lighting for a free webinar on November 1st, 2012. For more information, visit www.dinegreen.com) Recycle and Compost: It’s the Law! Just as restaurants must consider the products that they use, they must also consider how these products will be discarded. After all, in many states, it is against the law to throw plastic bottles or food waste in the trash.

Recycling: In 1980, Woodbury, NY became the first city in the U.S. to mandate recycling. Since then, many regions have passed recycling legislation, including the states of North Carolina and Wisconsin. With these laws, millions of tons of waste are diverted from landfills each year.

26 The Las Vegas Food & Beverage Professional I October 2012

Although it may seem difficult to track exactly how restaurants recycle, there are solutions.

For example, Cleveland uses radio frequency identification to pinpoint businesses that don’t recycle, while haulers in Seattle won’t pick up trash if it contains more than 10% recyclables.

Many cities are watching these important environmental steps, and will likely adopt similar practices going forward.

Composting: What about food? According to the USDA, Americans typically throw away 25% of the food they buy, collectively discarding over 25 million tons of food products each year. When food waste sits in landfills, harmful gases are produced, including methane, which is 21 times more damaging to the environment than CO2. Not to mention, the EPA has reported that discarding so much food costs the US nearly $1 billion annually.

Instead of throwing away food, why not compost? During the composting process, organic waste is diverted from landfills and put back into our food system, all while enriching our soil and minimizing pollution.

Many cities across America offer commercial and/or residential composting services. From San Francisco to Vermont, many regional laws require that organic waste is appropriately sorted in curbside composting bins. Further, both New York City and Massachusetts have proposed bills for restaurants to eliminate food waste by taking simple steps to compost.

As similar legislation continues to spread across the country, restaurants should be prepared to adapt to the green side of the law.

Be Proactive, Not Reactive These current bans and mandates are only a snapshot of the environmental legislation that is sweeping the nation, so why wait for these environmental laws to spread to your city? Restaurants that feebly react to new legislation will not receive positive attention for simply following suit. Make environmental change before it’s the law in your city. Every environmental step that your restaurant takes appeals to a growing segment of greenminded consumers; in fact, 79% of people prefer to dine at Certified Green Restaurants®.

The facts speak for themselves: go green on your own terms before it’s law… to help both the environment and your business. www.lvfnb.com

Green Restaurant Association

TM

Since 1990

Thinking of Going Green?

Take a strategic approach.

a non-profit organization Phone: (617) 737-3344 Email: gra@dinegreen.com www.dinegreen.com

This Month’s Favorite Flavors

SUSHISAMBA - King Crab off the Robata Grill served in shell ~Elaine & Scott Harris

Sin City Confections, LLC makes Eve’s Gourmet Apples and Sin City Fudge and can do special orders for Halloween and other holidays. They will open a retail outlet soon in Las Vegas. sincityfudge@aol.com or call 702-743-7147

Rockin’ Taco is a high-energy concept with a Day of the Dead Mexican theme. A quick-serve menu & fully stocked bar, featuring a collection of diverse tequilas, overlooking the strip at Harmon. ~Shelley Stepanek

~Jackie Brett

Photos by Juanita Aiello

BJ’s Summerlin Beer Dinner

28 The Las Vegas Food & Beverage Professional I October 2012

www.lvfnb.com

VEGAS VALLEY NEWS

Dinner and A Show – The Classic Soul of B.B. King’s Blues Club – You won’t feel blue at B.B. King’s – The best thing that Mr. King realized when he lent his ‘brand’ Photo courtesy B.B. King’s

to this restaurant in Las Vegas was to keep a quality menu, good entertainment

and

affordable

www.lvfnb.com

Lucille Thaler & Tony Zanoff

Email: lucille@lvfnb.com tony@lvfnb.com

prices.

Friday night – the air is balmy outside, and when you enter B.B. King’s Blues Club at the Mirage Hotel and Casino for a dinner and a show, you feel the good time soul and scents of real down-home food. This showplace has brought back the concept of the dinner and a show to Las Vegas. B.B. King – the grandmaster of the blues – has the pulse of the sound and delicious sensations for the club’s style of comfort food. It’s real home-style food from the South – music wafting through the air – and bodies interacting with the sounds of the great blues band, the Memphis All Stars.

We started off interviewing the sous-chef, Brandon Smith, who is a native Las Vegan. His father has been in the casino restaurant business in upper management. Oscar Pena is the executive chef at B.B. King’s, but Brandon is a true handson member of the team! He said the signature ribs and the barbequed salmon are the most popular requested dishes.

An interesting story is that Joanna Quintano, who started out as a wait person, now is the operations manager of the establishment. B.B King’s likes to promote from within, keeping the staff as a family.

The Memphis All Stars – a special blues group who for many years have played at world-wide blues festivals – was performing, and the blues music was sensational. Opening with “I Feel Good,” so did the patrons in the house. The sounds of the rhythms and scents of real Southern food was an unbeatable combination. Later that evening, everyone was rocking and writhing to the tempos and tastes. We could not resist the sounds and had to get on the dance floor to boogie and woogie to the vibrations.

On the dance floor, there were two gentlemen from the audience who spontaneously got up and were rolling with the sounds – each outdoing the other with their fancy footwork – taking turns in an almost competitive impromptu performance that was a true sight to behold in this town of ultra-club lounges and plastic environments. Another group of about 40 people were celebrating a woman’s 65th birthday and were digging

The Valley News Team

and strolling to the steps of the Electric Glide.

The food is perhaps the best Creole cuisine this side of the Nevada border. Chef Oscar Pena created some really scrumptious delights, including fried green tomatoes and deep-fried dill pickle chips with horseradish sauce. The Gumbo Ya-Ya is straight from the Bayou. Southern fried catfish filets are accompanied with onion hush puppies. The most requested items on the menu are the barbeque ribs and the barbeque salmon. A great dessert to enjoy is the banana bread pudding- baked to order and dripping with caramel sauce. For your libations, enjoy a Boll Weevil – a cocktail made with Grey Goose Vodka, Patron Reposado, Patron Citronge, Tanqueray Gin, Don Q Rum, with squirts of Sprite, grenadine and pineapple juice – this will surely take away your blues….There’s also a Rock Me Baby and a Hootchie Cootchie cocktail to tantalize your spirits.

The best thing that Mr. King realized when he lent his ‘brand’ to this restaurant in Las Vegas was to keep a quality menu, good entertainment and affordable prices. The hours are 6:30 am to 2:00 am (Monday-Thursday) and 6:30 am to 4:00 am (Friday –Sunday). This accommodates breakfast, lunch, brunch, dinner and late night appetites for dining and grooving to great sounds.

On September 16th, Mr. B.B. King celebrated his 87th birthday and the original, iconic legend himself can still wail out those songs and play his guitar “Lucille” for all. The original Beale Street boy went from Tennessee to the world and you can still juke the night away at any of his clubs, especially the Las Vegas one and experience the best ‘Bar-B.B.- Kinging’ food while you party. Las Vegas, come on and shake and shimmy at the Mirage for a dinner and a show at the greatest R & B man of all time’s club – B.B. King’s Blues Club. And for you, Mr. B.B. King – the king of R&B – a special birthday greeting from us and all of the people whose lives you have made joyous throughout the years!

October 2012 I The Las Vegas Food & Beverage Professional 29

F&B Associations ACF Chefs of Las Vegas www.acfchefslasvegas.org

Meeting & Events Las Vegas www.meetingsandeventslasvegas.com

LVHA www.lvhospitality.org

Las Vegas Hospitality Association www.lvhospitality.org

Guild of Sommeliers www.guildsomm.com

Nevada Tavern Owners Association www.wix.com/in7762/ntoa

National Concierge Association Nevada www.nationalconcierge.com/nevada

Destination Services Association www.dsa-lasvegas.com

Green Restaurant Association www.dinegreen.com IFSEA www.ifsea.com Nevada Hotel and Lodging Association http://www.nvhotels.com United States Bartenders’ Guild http://www.usbg.org Nevada Restaurant Association www.nvrestaurants.com

Photos by Juanita Aiello

Guido Folonari Luncheon At Otto

CUSTOM BLENDED HERBS & SPICES MADE LOCALLY IN LAS VEGAS All Products Processed in the USA. Custom Blended, Packaged, & Distributed Locally with the Highest Quality Products Available.

30 The Las Vegas Food & Beverage Professional I October 2012

GA

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Al Dentes’ Provisions 6960 W Warm Springs Road, Suite 130 • Las Vegas, Nevada 89113 702-642-1100 • 702-617-5686 fax • sales@aldentes.com

S’ PRO NTE UFF” VISIO DEREAT ST

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AL

Al Dentes’ mission is simple: Provide our customers the best, safest products and service available at the lowest prices possible.

We take pride in being a Las Vegas company committed to safe, fresh, & high quality products.

LA

S

www.lvfnb.com

AD INDEX Aces & Ales www.acesandales.com 702-436-7600

page 10

Rock n Roll Wines www.rockandrollwine.com 702-240-3066

page 5

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

page 30

Southern Wine and Spirits Las Vegas www.southernwine.com 702-248-3347

page 2

Aki Matsuri Japanese Festival www.lvakimatsuri.com 702-387-4500

page 22

Stem Locks www.stemlocks.com

page 14 page 21

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

page 31

Three Square www.threesquare.org 702-644-3663

page 24

BJ’s Restaurant & Brewhouse www.bjsrestaurants.com 702-851-8050

page 7

Visstun Visually Stunning Custom Cups www.visstuncups.com 800-401-2910

EMotors, LLC www.tsmotoring.com 702-810-2848

page 31

Green Restaurant Association www.dinegreen.com 617-737-3344

page 27

Lithuanian Spirits usa@lithuanianspirits.com 888-201-0733

page 32

Lee’s Discount Liquor leesliquorlv.com 702-451-0100

page 5

Events

October

October 1-4 Global Gaming Expo Sands Convention Center www.globalgamingexpo.com October 3 4th Annual Shuck n’ Swallow First Food & Bar www.firstfoodandbar.com October 4 Taste Of TAO TAO Restaurant/Pools www.taolasvegas.com/events/taste-tao October 6 15th Annual Signature Chefs of Las Vegas Golden Nugget www.signaturechefslv.com October 6 Grapes & Hops Festival Springs Preserve www.springspreserve.org October 6 DOG-TOBERFEST Big Dog’s-Draft House N Rancho www.dogtoberfest.com October 7-10 National Association of Convenience Stores LVCC http://www.nacsonline.com/NACSShow/ Sessions_Events/Pages/Schedule.aspx October 8 Beverage Blowout Plaza Hotel Downtown www.beverageblowout.com

www.lvfnb.com

October 12 6th Annual Taste of Spirit Winetaster Southpoint Casino www.spirittherapies.org October 13 Rediscover Downtown Day Fremont Street October 13 One Drunk Puppy Wine Tasting Silverton Casino October 13 Chef Gino Bernardo’s Step-By-Step 5 Course with Wine Paring Class Palms October 19 Winemaker For The Night Flemings RSVP - 702-838-4774 October 20 3rd Annual Japanese Aki-Matsuri Chinatown Las Vegas www.lvakimatsuri.com October 20-21 Asian Food Festival Silverton Casino www.lvasianfoodfestival.com October 25-28 Nevada Wild Fest Rio www.nevadawildfest.com to see more events, visit www.lvfnb.com/ calendar.htm Don’t See Your Event Listed Here?

Email Your F&B Events to Info@lvfnb.com.

October 2012 I The Las Vegas Food & Beverage Professional 31