The Las Vegas Food & Beverage Professional - October 2016 by The Las Vegas Food & Beverage Professional

W HOT .LV OS FN & BP STO RO RIE .C S VIS OM IT

Issue 10 Volume 16

US $3.95

Frey Distillery From Ground to Glass, Made in Nevada

October 2016

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

WELCOME BACK to our October 2016 issue of The Las Vegas Food & Beverage Professional, bringing you up-to-date information and articles “On the End of Our Fork” of the Food & Beverage Industry in Las Vegas. Inside you’ll find many of last month’s highlighted shows, expos and events, plus interviews and updates on the restaurant and bar scene with new and innovative ideas! ENJOY!

Cover

Our October issue Cover Feature is dedicated to another up-and-coming Nevada small business, not only distilling spirits but growing the crops to make it work. Better known as the Frey Ranch Estate Distillery in Fallon, Nevada, they are really not that new in that Joseph Frey Sr. filed the original land claim in Nevada in 1894, and it would be 10 years after that when Nevada became a state. And to this date the Frey family has continued to strive and grow into an award-winning distiller for its products. Take a look at our feature spread inside this month’s issue. Sip & Savor by Wolfgang Puck is his annual fundraiser featuring several of his top chefs dishing up small bites of their individual favorites and paired with some of the finest wines, beers and masterful cocktails hosted at Puck’s Spago restaurant. This year’s fundraiser recipient was the Cleveland Clinic Keep Memory Alive Lou Ruvo Center for Brain Health. The Las Vegas Chapter of the USBG-United States Bartenders’ Guild, is now officially the largest chapter in the United States and not without a lot of hard work and dedication from members, suppliers and supporters. Of course, the fact that Las Vegas is a 24-hour drinking town which welcomes mixology with open arms helps. Read into this USBG monthly-dedicated page by our own Beverage Editor Adam Rains, as he highlights an outstanding individual in the beverage community as well as offering an interesting cocktail recipe. CHEERS! Mike Fryer

Page 4 Hot off the Grill!

Page 13 USBG Las Vegas

Page 5 Wine Talk Farewell Las Vegas, Aloha Hawai’i!!!!!

Page 14 UNLV Epicurean Society

Page 6 What’s Brewing Page 7 Flavors of the Heart 2016 Page 8 West Eats East Imitation Crab Meat Page 9 Sip and Savor Page 10 A Chat with Paolo Domeneghetti of Domaine Select Wine Estates

28 www.lvfnbpro.com

Page 12 Brett’s Vegas View

Page 16 COVER FEATURE Frey Distillery From Ground to Glass, Made in Nevada Page 18 Food for Thought With Fall Now Here We Can Enjoy a Special Dessert Page 20 Product Spotlight Bob’s Beer Bits and Sips Oktoberfest Beers Page 22 Fabulous Weekend Brunches

Page 25 The Bottom Line Make In-House vs. Sourcing Elsewhere Page 26 What’s Cooking Page 27 Dining out with the Harrises Book Review Page 28 Our Picks Happy Hours Galore! Page 29 Product Review Page 30 Events Ad Index

Page 23 Chef Spencer Rudow Page 24 Human Resources Insights Optimism – The Art of Making Something out of Nothing

October 2016 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!

October 2016 Mike Fryer

Sr. Editor/Publisher

The Las Vegas Food & Beverage Professional was recently very fortunate to be invited by Charlie Palmer to try his newest seasonal creations at Charlie Palmer Steak. A magnificent 7-plus course tasting menu was prepared in conjunction with Executive Chef Thomas Griese and paired perfectly with wines chosen by Steven Geddes MS and Lindsey Geddes MS and completed with an array of delightful desserts by Pastry Chef Kristen Hutton. Here our happy team looks totally in bliss. No wonder!

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

Juanita Fryer

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

Juanita Aiello

Bob Barnes

Editorial Director bob@lvfnb.com

Spago by Wolfgang Puck recently held its annual Sip & Savor fundraiser where he brought together the executive chefs from five of his key restaurants, who attempted to outdo one another with the best small plate tastes they had to offer. This was paired with just the right cocktails, beers and unique wines to make this another most memorable event of the season. Here Wolfgang takes a minute to invite me to try his Kobe beef offerings, which as an old Japan hand, I couldn’t resist!

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

A staple of Las Vegas since 1993, after an expansive remodel The Palm Restaurant held a media dinner to show off its new look and menu. Here LVFNBPro Editorial Director Bob Barnes is all bibbed up and ready to dig into the ultimate steakhouse delight: 1/2 Broiled Jumbo Nova Scotia Lobster and 1/2 Prime New York Strip. See Bob’s full report on the dinner on page 26.

Adam Rains

Creative Director juanita@lvfnb.com

photo courtesy Shelley Stepanek

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

Beverage Editor adam.rains@lvfnb.com

Advertising sales@lvfnb.com

Article Submissions/Suggestions articles@lvfnb.com

Calendar Submissions calendar@lvfnb.com

Website webmaster@lvfnb.com

Press Relase Submissions news@lvfnb.com

General Information info@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Journalist Aimee McAffee

Photographer Joe Tholt

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist Shelley Stepanek

Journalist Food for Thought Les Kincaid

Journalist UNLV Epicurean Society Matthew Cairo

Journalist Mitchell Wilburn

Journalist Kim Trevino

Journalist Good for Spooning LeAnne Notabartolo

Journalist East Eats West K. Mike Masuyama Ph.D.

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Al Mancini

Journalist Heidi Rains

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

Journalist Latenight Megan Nicolson

Journalist The Bottom Line Ben Brown

Photographer Bill Bokelmann

Photographer Joe Urcioli

SoCal Journalist Margie Mancino

Journalist Lisa Matney

4 The Las Vegas Food & Beverage Professional I October 2016

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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.

Farewell Las Vegas, Aloha Hawai’i!!!!!

www.lvfnbpro.com

• Fujioka’s Wine Times: http://www.fujiokaswine.com • Tamura’s Fine Wine & Liquors: www.tamurasfinewine.com Now, what you won’t find in Las Vegas wine shops are the concept of “poke bars.” Poke is a dish made up of cubed raw fish, typically seasoned with ingredients like shoyu (soy sauce), garlic, green onion, sesame, onions, etc. Tamura’s Fine Wine & Liquors offers an extensive poke offering, include my two favorites, salmon poke and crawfish poke, with specials on poke bowls. If you are a sake fan, however, then the place to go is The Sake Shop. The name explains it all. How can you resist a shop dedicated to the art of sake? Of course, there is a selection of other offers as well, such as Sochu, Umeshu, etc. Visit http://sakeshophawaii.com for more information. Wine Bars There are so many wine bars and shops in Hawai’i, definitely too many to list here. However, one location that I have been to is Amuse Wine Bar at the Honolulu Design Center: amusewinebar.com/amuse-drink This wine bar is a great choice for those who want a little bit of art, a little bit of design and a little bit of wine tasting thrown in the mix! Amuse Wine Bar offers over 80 wines using their preservation and pouring system. Guests can purchase a rechargeable card and self-serve with different size pours. A variety of other beverages and food selections are also available, and the venue has a chic, modern atmosphere. The Honolulu Design Center also houses several other venues, such as INspiration furniture showroom, Cupola Events Theatre, and other food venues (Stage Restaurant, Stage Café).

Next Up! On my “To Visit” list are the following wine (and other beverage) bars, shops, and restaurants; check out their websites to learn more: • HASR Wine Co. – www.hasrwineco.com • The Wine Stop – www.thewinestophawaii.com • The Liquor Collection – www.liquorcollection.com • Island Mana Wines – www.islandmanawines.com (specialization in dry tropical fruit wines) • Vintage Wine Cellar – www.vintagewinehawaii.com • Kakaako Wine Loft & Sake – www.wineandsake.com Mahalo, and I look forward to periodically sharing tidbits of the beverage (and some food) industry on the island of Oahu and the Aloha spirit with you in my future articles! Aloha, and until next time, Cheers~! Alice

photos courtesy Alice Swift

Over 15 years ago, I fell in love with the islands of Hawai’i, and vowed to live there some day. After spending the past five years in Las Vegas, Nevada (and what a memorable, wonderful experience that was!) it was time to make the goal happen. Relocating from California to Las Vegas in 2012 was simple. It felt like being a tourist visiting Las Vegas, just for a longer period of time. Surprisingly enough, the transition from Las Vegas to Hawai’i hasn’t been too difficult either, which makes sense since Las Vegas is often known as “The Ninth Island.” In the meantime, I will still continue my Wine Talk column here with the Las Vegas (and sometimes SoCal) Food and Beverage Professional since I will be traveling back and forth, but you may see the occasional article based on an event, venue, interview, etc., in Hawai’i. Being that Hawai’i (Oahu specifically) is such a travel and tourism-based island, it is no wonder that food and beverage is such a large focus here, just like in Las Vegas. After visiting here several times, I have learned about some of the go-to locations for all things beverage. While future articles will focus on single venues or themes, this month, I will highlight some of the key beverage events, retail shops and tasting venues that I have discovered so far. Hawai’I Food & Wine Festival The largest annual F&B event would have to be the Hawai’i Food and Wine Festival, whose series takes place on Hawai’i Island, Maui and O’ahu. The festival is intriguing as the founder/ CEO, Denise Hayashi Yamaguchi, as well as the primary team involved consists of an all-female team. The event chairs are the renowned Hawai’i chefs Alan Wong and Roy Yamaguchi. The festival consists of multiple events scheduled throughout the course of five days. Oahu is the most event-filled location, with events like “Sun Noodle Presents Clash of the Ramen” and “Foodtopia.” Of course, the event would not be complete without two premier tasting events: “Masters of Meursault with Antoine Jobard” and “The Rarities Tasting.” Make sure to check it out or plan your trip to Hawai’i around this fun-filled event! Wine Retail Stores Time and time again, I’ve been recommended to go to Fujioka’s and Tamura’s for a wide selection of beverage offerings. What’s great about these locations are that you not only can find newly released vintages of wines, but they have selections of reserve, or older vintage wines as well.

October 2016 I The Las Vegas Food & Beverage Professional 5

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

Big Dog’s Brewing’s next quarterly beerfest will be its DOGtoberfest on October 29 and will include Halloween contests for both beer lovers and canines. As usual, it will be held in the outdoor area of the Draft House at Craig Rd. and Rancho Dr. in northwest Las Vegas and there will be live bands and more than 40 local, regional and international beers will be poured, including several from the host brewery. For the line-up of beers visit dogtoberbeerfest.com.

photo by Lucky’s Camera

On November 5 Atomic Liquors in downtown Las Vegas will host its 4th annual Sour Saturday fest, pouring more than 40 beers ranging from the slightly tangy to mouthpuckeringly sour. General admission will get in at 1 p.m. and VIP at noon, with the last pour at 4:30. VIP also includes food pairings by the brand new Atomic Kitchen, a t-shirt, private area and a raffle ticket to win a special sour beer bottle. I attended this fest last year and was quite wowed by the vast assortment of sour beers from several local, regional and Belgian breweries. If sour beers are your thing, this is a must-attend event. For more info and to purchase tickets visit soursaturdaylv.com. CraftHouse co-owners Dave and Wyndee Forrest and Bob Barnes at Hop Bomb.

Southern Nevada Beer Events

ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com

After a two-year absence, the return of beerfests to Lake Las Vegas will begin with the MonteLago Village Beerfest, held from 3-7 p.m. on October 15. The festival reboot will be hosted by The Auld Dubliner Irish Pub and 30 breweries will be pouring from booths located throughout the Village. Admission is free, but souvenir glass and unlimited beer sampling is $35 ($45 at the door) or $45 for VIP ($60 at the door) with early admission at 2. These discounted prices are available until Oct. 14 and can be purchased at The Auld Dubliner Pub in MonteLago Village and at Khoury’s Fine Wine & Spirits on Eastern Avenue in Henderson or by visiting http://mlvbf.com. At press time the participating breweries include local breweries Ellis Island and Gordon Biersch; and regional breweries College Street, Indian Wells, Modern Times, Squatters and Stone. Last issue I mentioned the Motley Brews 5th Annual Downtown Brew Festival, set for October 22 at the Clark County Amphitheater. So, if you haven’t done so already, head to downtownbrewfestival.com, as this fest never fails to sell out.

6 The Las Vegas Food & Beverage Professional I October 2016

CraftHaus Celebrates 2nd Anniversary in Style On September 17th I attended the CraftHaus Hop Bomb, the brewery’s 2nd anniversary bash, and was quite happy I did. The occasion had all the makings of a well-rounded event, with an excellent turnout; plenty of food offerings from an assortment of food trucks, including celebrity chef Mike Minor’s Truck U Barbeque; three live bands; and five beer stations pouring 33 stellar beers from local and regional breweries, including several from the host brewery. There was a range of beer styles, but as you would expect if you are familiar with CraftHaus’s offerings, the main styles were IPA, various Belgian-styles and wild and sour ales. Standouts for me were the Bruery Terreux Tart of Darkness (Sour Stout), CraftHaus Resinate IPA with chipotle and Morita chili peppers, CraftHaus Comrade Imperial Russian Stout with Makers & Finders coffee, Joseph James Barrel Aged Imperial Mild, Big Dog’s Triple Dog Dare (Belgian Tripel) and Lost Abbey Angel’s Share (brandy barrel-aged American Strong Ale). Here’s to wishing CraftHaus another two years times a hundred. As always, great beer happens in Vegas! www.lvfnbpro.com

Flavors of the Heart 2016

photos courtesy Flavors of the Heart

Thank you to all Flavors of the Heart participating chefs

www.lvfnbpro.com

October 2016 I The Las Vegas Food & Beverage Professional 7

By K. Mike Masuyama Ph.D.

West Eats East Imitation Crab Meat Imitation crab meat looks like crab meat, tastes like crab meat, and splits like King Crab meat. Not cloned or artificially engineered, it is made from fish flesh with crab flavor and color, often from the Crustacean-like krill caught in the Antarctic Sea. A term of “imitation” may be a little bit distracting, while “crab meat” enlightens an image of King Crab. King Crabs are that ones seen in the “Deadliest Catch” with a bunch of captains and crews in characters on the Discovery Channel. At Costco, the boiled ones are sold at $17-19 per pound. An edible portion may be 50-60% of the weight sold. It is expensive but delicious. Imitation crab meat would bring that kind of image and hopefully taste, but conveniently at a lower price. Nowadays it is accepted as seafood. Again it is not artificially engineered but originated from the Japanese traditional surimi (labeled as fish paste in our market) seafood. Seafood has been consumed raw like sashimi or sushi, fried like fish and chips, grilled, sauted or steamed. Imitation crab meat may add a new venue to eat fish in a different form and taste, as well as other surimi foods. Primarily they are made for preserving fresh fish which deteriorates promptly after harvest at the time when refrigeration was not available. Let’s see surimi and imitation crab meat for our new application. Surimi is easy to be understood by thinking about a salmon burger patty. Surimi uses mostly white flesh fish like pollock or cod but not so-called “blue fish” like sardines, mackerel, tuna or bonito. Such fish is cleaned and de-boned, and then mashed with binders of starchy materials or egg white into a paste form. Salt and other flavorings are added here. Then it is formed in respective shapes, which is either direct-heated over hot charcoal, boiled, steamed or fried, which are labeled as fish cake in translation. Each product has its own name depending on fish, formula and localities. Many surimi products are sold in Japanese grocery stores in our market. By the way, surimi is nothing new to us. The term of “surimi” appeared at our market in the late 60s to early 70s, but disappeared probably because it was premature to consume this type of seafood at that time.

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 8 The Las Vegas Food & Beverage Professional I October 2016

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. “Ask Doctor Sake” was his last series in this journal.

“Chikuwa,” “Kamaboko,” and “Hanpen” are among the conventional fish cake products that Japanese people love to eat as is with hot mustard or chopped ginger with a drip of soy sauce, in soup noodle dishes, in cooked vegetable dishes and many more. Those seafood are sold in their own corner or shelf at J-food stores in big cities. Traditionally and locally each has its own usage or recipe in daily eating. They are regulars in J-eating for adding an extra animal protein to ordinary, vegetable dishes. FYI, it goes well with sake, hot and cold. Japanese are even creative enough to make fish sausage out of such fish cake with meaty color-flavor. It smells meaty but not fishy. Imitation crab meat was developed from surimi. With a special technology, they developed surimi to line up for splitting like crab meat with a texture like Mozzarella cheese or snack string cheese. It is an innovative product to be able to get into western style eating from the traditional surimi market. What is the best contributor to promote imitation crab meat, do you know? Yes, you are right, “California Roll” sushi. Though not specified who invented this great sushi, imitation crab meat is located in the center of the sushi, next to an avocado piece. There was not such a sushi in Japan, believe or not. Some authentic culinary J-professionals still say that is not a sushi and you cannot eat it easily in Japan. It could be served only at too Americanized sushi places or family sushi restaurants in Japan. Do not order a California Roll at a fancy sushi restaurant in Japan and also here. Can you believe that? Imitation crab meat is now well spread by such a creation here in our market. In addition, imitation crab meat is used in seafood salad, tempura, Chinese stir fry, and many other dishes, most of them not seen in Japan. Seafood ceviche, I have seen in a Mexican supermarket flier. It must be good particularly with a little bit of tiny shrimp and jalapeno chunks, fresh or pickled. Imitation crab meat will have a rosy future in retail markets if its taste gets widely recognized. In culinary it has also a good prospect: how about crab cake with imitation crab meat? It can be made at a kitchen or specialty food processing plant. In addition, a fish patty can be made with fish surimi for burgers or sandwiches just like a salmon patty. Anything is possible here but it may take a while to get used to something new or odd. Try to make something creative with surimi products or imitation crab meat in your kitchen. www.lvfnbpro.com

Sip and Savor Spago’s much loved Executive Chef leaves after 10 years at the helm!

photos courtesy Mike Fryer

Acknowledged as the spark that ignited the Las Vegas culinary phenomenon, Spago has long been a trendsetter in cuisine, service and style while attracting a celebrity clientele. The 4th annual Sip and Savor dine-around event held at Spago on September 14 was a chance to enjoy exquisite sips of Wolfgang Puck’s favorite wine, champagne and spirits and savor the extraordinary cuisine of all of Puck’s Las Vegas restaurants while meeting the chefs from Cut at The Palazzo, Lupo by Wolfgang Puck at Mandalay Bay, Wolfgang Puck Bar & Grill at the MGM Grand, Wolfgang Puck Bar & Grill at Downtown Summerlin and Cucina by Wolfgang Puck at The Shops at Crystals. The event was also a sendoff to Chef Eric Klein, who after nearly a 10-year stint as Spago’s executive chef, moves on to head up the Wolfgang Puck Fine Dining Group Catering in Los Angeles. Klein hands over the Spago kitchen to the able hands of Mark Andelbradt, who will move over from Wolfgang Puck Bar & Grill at Downtown Summerlin. It’s always great to enjoy a stellar event while contributing to a worthy cause, and the noble foundation benefitted by the proceeds for this event was Keep Memory Alive, an organization committed to improving the lives of patients and families as they navigate the challenges of brain disorders, including Alzheimer’s.

www.lvfnbpro.com

October 2016 I The Las Vegas Food & Beverage Professional 9

A Chat with Paolo Domeneghetti of Domaine Select Wine Estates by Bob Barnes photo courtesty DSWS

10 The Las Vegas Food & Beverage Professional I October 2016

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Paolo Domeneghetti, a native of Italy, grew up in the wine business and has an extensive experience in the restaurant and wine & spirits industry, spanning a period of more than two decades of progressive and successful experience in marketing, sales, management and ownership. In 1999 he put that experience to good use, as he and his wife Allison founded Domaine Select Wine Estates, a company dedicated to wines and artisanal spirits of the highest quality and which demonstrate excellence and tremendous character, particular to their origin. In 2010 the company’s accomplishments were recognized as it was named Food and Wine Magazine’s Importer of the Year. We sat down with Paolo to learn of the path to his success and of his mission to bring diversity, expression, character and tradition to the beverage industry. You grew up in Italy. Tell us about your upbringing and what led to you devoting your career to fine wines and spirits. I was born in Venice and am the third generation in the wine distribution business. My grandparents produced and distributed wine in Venice and my father opened a distribution company in a new region in Ancona, Italy. So I grew up in the business and it was a tradition of my family. What led to you moving to the United States in 1992? After graduating from university I was prepared to help my family run the business, but decided to first take a one year break to visit friends I had met when vacationing in the U.S. when I was 17, and wanted to explore opportunities for new ways to do business in Italy, such as using new technologies. Terrific opportunities came about allowing me to stay in the U.S. and I went on to open a few restaurants on the West Coast and became partner in various restaurant projects in New York and in Miami, where I met my wife. At the time, she was in the art business but loved the wine industry so I was able to convince her to get into the wine business with me. We moved from Miami back to New York in 1996 and married a year later. So my life changed direction instead of returning home and my family wasn’t too happy about their youngest son going away and not returning, but they understood and supported my decision. What motivated you in 1999 to found Domaine Select Wine & Spirits (DSWS) with your wife Allison, and what were the goals you set out to accomplish? We worked with other companies and learned the business in New York and what people liked, to determine our own path forward. When we decided to open our own business we wanted to create a company that was out-ofthe-box, for at that time most of the wineries and spirits were similar, with heavy oak, a lot of rich wines and more modern in style. It became our mission to do the opposite, to create a portfolio that represented diversity and character, going against the current so that we could highlight producers that had uniqueness, with more personality and from different parts of the world. What were some of the first brands that you landed that you were most happy about carrying in your portfolio? The first were a group of Italian brands from the Piedmonte region, including Borgogno. Then came a group of French wines with whom I had built a relationship during my

time in the restaurant business. Our idea was to focus on high quality estate wineries. We looked for suppliers who were doing something with more personality, who were artisans, and with a tradition of the land they were coming from. What are some examples of products in your company’s portfolio that you are most proud of? They are like my kids, so to ask which one you love more, is hard to say as they are all special. Several brands that stand out include COS, Movia, Jamet, Ogier, Borgogno, Poggio di Sotto, Claude Dugat, Leclapart, Henri Giraud, Boillot, PJ Kuhn and Remirez de Ganuza, and additionally we have built several propriety brands such as Primaterra, La Maialina, QuattroMani and CDR that have become very important for us. Our spirits division Classic & Vintage has been very successful in identifying, nurturing and building brands including Hudson Spirits and Averna (both brands later sold), WhistlePig, Diplomatico, Lucano, Paul John and Varnelli, which continue to thrive and grow at dynamic rates. You have extensive experience in the wine and spirits and restaurant industries paired with in-depth relationships you’ve developed through extensive worldwide travel. How have these experiences aided you in guiding your company? Traveling for me is so important to learn about supply and the producers, to see other markets, other importers and understand where the market is going and provide a broader prospective. What criteria do you use in selecting the wine and spirits you import? It’s still the same since day one. The four pillars are: diversity, character, expression and tradition. We look at marketability for the product and determine if the price/category will work in the U.S., and also at packaging and presentation. How many producers do you currently have and from what countries do they come from? We currently have about 100 wine suppliers and 20 spirits, which are mostly from Europe, but also New Zealand, Argentina, Chile, Venezuela, Brazil, Philippines, Japan, Mexico and the US. In 2010 you were named Food and Wine Magazine’s Importer of the Year. Why do you think your company was chosen to receive this honor?

I believe we were chosen because of the quality we represent, with great producers and the integrity they have, and for the way our company always presents out-of-thebox, trying to have a different approach from other companies from a market point of view. And, we built relationships in the market with the best sommeliers and mixologists and through them we built relationships with the consumer. We are very honored to have just recently earned a place among Wine and Spirits Magazine Top Importers of 2016 and we have been nominated for Importer of the Year by Wine Enthusiast Magazine. If you could educate the American consumer about fine wine and spirits, which aspects would you most like to convey? The most important thing is with so many wines around the world, to understand honesty in wine and spirits and to learn the importance of the tradition and background of the products. What does the future hold for Domaine Select Wine & Spirits and what would you like to see your company accomplish in the coming years? We are in development with our Classic & Vintage spirits portfolio with new brands joining in 2017, and the integration of Robert Kacher Selections, a French portfolio which we assumed at the beginning of this year, has been very exciting. The business is always a work in process and our next steps are dealing with the environment of everchanging technology and the expansion of our distribution at the local level, appealing to the consumer with honest wines, celebrating tradition and tons of history. What are some of your favorite wines and spirits that you enjoy drinking? I love champagne (and can drink it anytime), high quality rum to sip and enjoy sake with sushi and fish. When you are not hard at work running your company, what do you and your wife Allison enjoy doing? We spend lot of time with our four kids: our oldest Federica (16), twin boys Matteo and Michele (12) and our little one Martina (4). We have a beautiful lifestyle at our home in Scarsdale, NY. We like to entertain and enjoy having our kids’ friends and our friends over for lunch and dinners. We try to spend time with the family in Europe every year to expose our kids to the culture and tradition that are such an important part of our lives.

Domaine Select Wine & Spirits is distributed in Southern Nevada by Southern Glazer’s Wine & Spirits. To learn more about DSWS and to view its portfolios, visit domaineselect.com. www.lvfnbpro.com

October 2016 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

Spotlighting Entertainment

Blue Man Group Las Vegas is holding its first Drum-Off competition with the final round at Downtown Container Park on Oct. 22 at 7 p.m.

Dining Highlights The Palm Restaurant inside The Forum Shops at Caesars Palace reopened following an all-encompassing restaurant remodel.

Band of Magicians with Australia’s James Galea, Stuart MacLeod from the UK, and Brett Loudermilk and Joel Ward of the United States, will take up residency at the Tropicana Oct. 26 sharing the room with new show Cherry Boom Boom. America’s Got Talent Live will headline at Planet Hollywood Oct. 27-29 with 12-year-old singer-songwriter Grace VanderWaal, Season 11 America’s Got Talent (AGT) winner; runnerup act The Clairvoyants featuring Tommy Tena and Amelie van Taas; and comedic finalist Tape Face. Comedy Daredevil featuring AGT stars Ryan Stock and AmberLynn opened at Hooters in the Night Owl Showroom. The couple became famous for their mishap on AGT with a flaming arrow hitting Stock in the neck. Comedy show Vinnie Favorito Unfiltered opened at the Westgate in the Cabaret Theater starring unscripted Favorito. Shows have been closing. Improv comedy Puppet Up! Uncensored closed after seven weeks at The Venetian. At Planet Hollywood Showroom, Frankie Moreno’s Under the Influence closed after 10 weeks and AGT winner Paul Zerdin’s Mouthing Off after 12 weeks. Sin City Comedy & Burlesque at Planet Hollywood in the Cabaret room closes Oct. 2. Windows Showroom changes at Bally’s include Tony n’ Tina’s Wedding closing and new shows opening: Motown tribute show, Solid Gold Soul; The Bronx Wanderers; and Tony Sacca’s Vegas The Story. Jokesters Comedy Club with a rotating list of comedians moved to the D downtown with Mario Z hosting at 10 p.m. Zowie Bowie starring Chris Phillips returned to Rocks Lounge at Red Rock Resort performing every Friday night. Richard Cheese & Lounge Against The Machine will kick off a three-show residency there on Saturdays — Nov. 5, Feb. 4 and April 1. Male revue Aussie Heat, formerly called Aussie Hunks, celebrated a year anniversary while launching the new name at the V Theater inside Miracle Mile Shops.

Mercato Della Pescheria, an Italian seafood market-style restaurant with dozen-plus culinary stations, opened in St. Mark’s Square at The Venetian. The contemporary Angry Butcher Steakhouse opened at Sam’s Town in the Mystic Falls Park atrium. Uber launched UberEATS, a new app offering a service that delivers food to your door from local restaurants. Locally owned Nacho Daddy Mexican restaurant’s newest location is at Miracle Mile Shops at Planet Hollywood. Jaburritos, Las Vegas’ original sushi burrito concept, will open a new location at The LINQ Promenade in December. Standard & Pour, a joint venture created by Simon Hospitality Group and Titan Brands, opened at 11261 S. Eastern Ave.

Three new tenants joining the historic Huntridge downtown neighborhood redevelopment include: a yet-unnamed Cory Harwell restaurant, national chicken wings chain Wingstop and furniture store Henricksen Butler from The Holsum Lofts. Party in The Park is every Tuesday from 5 to 9 p.m. at The Park with participating restaurants Beerhaus, Sake Rok and California Pizza Kitchen. Motley Brews’ Downtown Brew Festival returns to the Clark County Amphitheater for its fifth anniversary Saturday, Oct. 22 from 5 to 9 p.m. Vanessa Williams will serve as Woman of the Year for Nevada Ballet Theatre’s 33rd Annual Black & White Ball Jan. 28, 2017, at ARIA. Open rehearsals for Cirque du Soleil’s Mystère at Treasure Island are offered on Saturdays inside the Mystère Theatre from 3 to 3:30 p.m. Guests receive an exclusive two tickets for $99 voucher. Papillon Grand Canyon Helicopters launched brand-new Hoover Dam-area tours and opened the company’s seventh heliport next to the Hoover Dam Lodge.

Lazy Dog will open a second outlet at Town Square this fall. The first location is at Downtown Summerlin. Amorino, known for its flower-shaped cone, opened its new upscale gelato store at The LINQ Promenade. Rockhouse at The Venetian became the exclusive Las Vegas location serving Flavor Flav’s Chicken. Las Vegas Grimaldi’s Pizzeria locations offer the company’s first weekday Stoking Social Hour from 3:30 to 6 p.m.

Happening News Chinese-themed Lucky Dragon’s grand opening will be Saturday, Dec. 3 and reservations are open on the resort’s website. The Strip’s first FlowRider Wave-in-a-Box Double opened at Planet Hollywood on the pool deck. The Atrium, a high-end multi-brand retail concept, will open at The Venetian and The Palazzo this fall and be travel retailer Hudson Group’s first luxury retail concept in a hotel setting. ALEX AND ANI, an eco-conscious jewelry and accessories store, opened in the Fashion Show Mall.

12 The Las Vegas Food & Beverage Professional I October 2016

Sustainable indoor-farming company Urban Seed Inc. is building a farming facility with eight greenhouses, offices, a production facility and an event space. The High Roller launched North America’s first in-cabin chocolate tasting experience with Ethel M Chocolates available every Thursday from 5 to 8:30 p.m. Therapy in the Fremont East Entertainment District is displaying renowned sculpture artist Joseph Jilbert’s inventive recycled metal pieces, which are for sale. The Las Vegas Natural History Museum is converting a 1,200-square-foot space into a working Richard Ditton Learning Lab with three objectives including a live exhibit for museum visitors. Michael Jackson’s suit and fedora from his Smooth Criminal video are on display at the Michael Jackson One Theater at Mandalay Bay and rock band Breaking Benjamin have a memorabilia display case at Hard Rock Hotel. www.lvfnbpro.com

USBG

Las Vegas U S B G

M E M B E R

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

S P O T L I G H T

About the USBG

Wendy Helene Hodges

C O C K T A I L

O F

T H E

photos by Adam Rains

Wendy Helene Hodges is a staple of our bartending community and a proud USBG member. This mother of three has the gift of gab and flavor in her fingers. If you are in The Palazzo during the day, you will find her delighting her guests with her beverage knowledge, classic cocktails and her ever-changing house-made infusions, all while she is prepping her bar and making it go. The Fusion Bar was the first mixology bar located on a casino floor and because of Wendy and her crew, continues to give one of the best bar experiences in the city.

M O N T H

Tiki drinks are in resurgence and what better way to introduce the world’s preeminent sugar cane spirit to those who are not familiar. In the “Wilson!” the hand-crafted Augusta Cachaça from Brazil, meets its Caribbean cousins in a light and dark rum. The round richness of Amaretto, and the saffron-cinnamon infused Amaro Meletti meld nicely and both soften & enrich the drink. A heavy dose of fresh lime juice brings bright acidity that cuts through and enlivens, while pineapple brings the flavor of the island. Most barmen worth their salt use bitters as seasoning, which can enhance the other components and transform a cocktail. This happens with the Australian bitters made from all indigenous Aussie ingredients to much delight. This cocktail is best enjoyed in a hollowed-out Honeydew with an array of edible flowers and basil that bring out the aromatics in the Cachaça.

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

USBG Event Calendar

Some events subject to change

“Wilson!” by Adam Rains

1 oz Augusta Cachaça 1/2 oz White Rum 1/2 oz Dark Rum 1/2 oz Amaretto 1/2 oz Amaro Meletti 1 oz Lime Juice 3/4 oz Pineapple 4 dashes Australian Bitters

10/03 Patron Bartender Boat Party 10/24 Global Master Class

Directions: Combine all ingredients in a mixing tin with ice and shake till cold and frothy. Pour into the melon and garnish.

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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 livingart that is Bartending.

11/01 Anniversary Party 11/02 Breakthru Beverage Seminar

October 2016 I The Las Vegas Food & Beverage Professional 13

UNLV Epicurean Society

By Matthew Cairo

Matthew Cairo, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students, where he is on the leadership staff. Originally from San Diego, he moved to Las Vegas to feed his desire to learn all that he can about restaurants, food, and the tourist industry.

photo courtesy Matthew Cairo

all three soups. We prepared a traditional savory Tomato, a sweet and bitter Watermelon and a creamy Grape and Almond gazpacho. The trio offered a comparison of flavors and textures. The Tomato had classical chowder thickness with nut much variation to the traditional version, but heavy in flavor. The Watermelon acted as a counter having the consistency of juice with portions of cucumber skin to give it a bitter flavor. Fresh dill and fresh Hatch chili pepper added a wellrounded backbone flavor. Together they contrasted the sweet of the melon, working as a palate cleanser to the first gazpacho. Lastly was the Grape, a very thick-bodied dish generated by semi-ground almonds which heightened the creamy and slightly sweet apple taste thanks to the inclusion of sherry vinegar. Everyone manning our table proudly wore chef uniforms as we signed up interested parties to our e-mail list. Although the event was only an hour and a half long we collected a list of over 60 names of interested students. All in all an exciting and very productive event. As the new school year begins, the Epicurean Society is enjoying an influx of new faces. We have a busy semester ahead including outings, events and guest speakers to name a few. We have already elected new leadership to fill vacant positions, ran a successful hotel club mixer and hosted our first meeting. Each fall, the William F. Harrah College of Hotel Administration hosts a connection mixer for students interested in organizations that align with the field of Hospitality. The Epicurean Society is one of such organizations. Chef Sandoval, with the help of a few Epicurean members and nonmembers, catered the event. Luckily Chef provided an opportunity for the Epicurean Society to contribute even more. Our station hosted a trio of gazpacho, a cold soup dish originating in Spain. Our new Society President Ariel Shivangi, the new head of Culinary Education Glenn Harris, and I prepared and portioned out

For our first Society meeting I arrived early to get the ball rolling. While setting up seating, it became clear that the success of the club mixer could mean 60 additional students might attend the first get together of the year. If even only half of those interested attended, a few would have to stand. Just a few minutes into meeting introductions, I’m proud to report that the meeting was standing room only. We had nearly 65 people attend, more than double the attendees from last semester. The agenda covered leadership introductions, volunteer opportunities and a tentative semester schedule. The club plans to visit a restaurant or other food-based property each month, and a handful are already set in stone. Ariel and I plan to work with more industry experts to set up additional trips. In a similar vein, we plan to personally invite industry professionals to visit the UNLV campus to share their love of food and their expertise in getting started in the food and beverage industry. The last item on the monthly checklist is Glenn’s culinary education demonstrations where he shares new flavor combinations, cooking techniques or other educational segments about food. On October 26th we hold the annual Epik-toberfest event. The Society teams with the UNLV Beverage Club and the group prepares German foodstuff paired with beers as a fundraiser for both organizations. This event educates the UNLV student body and staff on a less familiar cuisine. It provides a hands-on learning experience in planning, execution and breakdown of banquet style events. Epik-toberfest student participation demonstrates UNLV’s core value of providing hospitality students experiences in event planning, marketing and restaurant management. It also acts as a public outreach, connecting the society and the community to help manage the costs of this event through donations. The Society’s leadership has evolved with existing and new members. Returning to their posts are Co-Secretaries Meghan Schoener and Deanna Wong. Delainey Rowland continues to act in the capacity of Social Media Coordinator, while Noel Aquino remains Club Historian. Aiding Brigette Rech as Co-Treasurer is Shivangi Khurania. Glenn Harris will take on the reigns of Culinary Education. I myself return as Magazine Coordinator, and will also serve as Vice President. Ariel Larson is stepping up to the plate as the club President. Two teachers assume the challenging role of club Advisor: Dr. Christine Bergman and Executive Chef Mark Sandoval. With this talented team this will be a very strong year for the Epicurean Society.

14 The Las Vegas Food & Beverage Professional I October 2016

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

FREY DISTILLERY From Ground to Glass, Made in Nevada

cover and feature photos by Jeff Dow 16 The Las Vegas Food & Beverage Professional I October 2016

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Since the early days when settlers trekked across the high desert landscape and established roots in Nevada, there’s always been a pioneering spirit here. It’s this spirit that makes Frey Ranch Estate Distillery what it is today.

In fact, Colby Frey’s great-great-grandfather, Joseph Frey Sr., was just such a pioneer, acquiring one of the original land claims filed in Nevada in 1854 – a full decade before it was even declared a state. The Frey family first made their mark on Nevada as farmers, supplying grains to Virginia City during the boom of the gold and silver rush. For generations, the earth was tilled, grains were grown, and slowly but surely the Frey Ranch roots grew deep and strong in the region. But it wasn’t until 2001 when Colby and his father, Charles Frey Jr., expanded their horizons. Seeing the importance of creating a higher valued crop that consumed less water, they planted a three-acre vineyard and began producing wine. This sparked an even bigger idea. Seeing the success of their wine-making efforts, they began experimenting with distillation. They applied for a Federal commercial license and, in January 2010, received permission to sell distilled spirits… making Frey Ranch the oldest legal distillery in Nevada. This was no off-the-cuff decision. It would take years of hard work, sweat equity and careful planning to create a state-of-the-art distillery. Using the typical Frey approach, Colby, his wife Ashley and General Manager/Distiller Russell Wedlake rolled up their sleeves and designed the operation themselves. They were involved in every aspect of construction to ensure that the distillery would not only run at the highest efficiency, but also yield the finest results.

In a world teeming with craft breweries and distilleries, Frey Ranch Estate Distillery has made its mark as the pioneer in the farm distillery movement, sourcing 100% of its grains (corn, wheat, barley, rye and oats) from the very same land that the distillery is built on. All of the grains used in the production of these spirits are planted, harvested and stored in silos, on the fertile farm grounds of Frey Ranch as a part of this unique From Ground to Glass™ operation. After launching a complex, four-grain vodka in 2014, the Freys quickly began production on Frey Ranch Gin, a recent winner of a Double Gold Medal in the 2016 San Francisco World Spirits competition. The Freys are also aging a series of different premium distilled whiskeys, including bourbon and 100 percent rye whiskey, for a minimum of four years in 53 gallon oak barrels. The whiskey, like all of the other products, is already starting to impress. And, if that’s not enough, Frey Ranch also features its own malt house, one of the rare operations to malt its own barley, and other grains onsite in a custom-made one-of-a-kind malting drum. Frey Ranch is located just outside of Reno, Nev. in Churchill County, and, in the midst of its beautiful 1,400-acre farm, sits a 4,600 square-foot distillery, featuring a stillroom, tank room, tasting room, barrel house and the above mentioned malt house. The centerpiece

of the distillery is a one-of-a-kind, custommade Vendome still that is capable of producing 10,000 cases of spirits a month. Additionally, there are four 5,000-gallon fermenters, one 5,000-gallon mash cooker, one 5,000-gallon beer well, one 500-gallon pot still, a 23-foot vodka column and a 24-foot continuous still. These state-of-the-art pieces of equipment allow the Freys to create products that are unmatched in quality and taste. In short, Frey Ranch Estate Distillery is unlike any other craft distillery in the world and is quickly earning the accolades to validate this. The company would love to share that experience with you by inviting you to Frey to view the beautiful property, walk the grain fields and see the distillery in operation. The farm ground and main house date back to 1918 and were recently selected to be on the National Register of Historic Places. A visit to Frey Ranch will include a tour of the distillery as well as tastings of their signature spirits, which include barrel samples of the aging whiskies. Frey Ranch is distributed in Southern Nevada by Southern Glazer’s Wine & Spirits and in Southern California by Wine Warehouse. To read more about Frey Ranch, its products and where to purchase them, visit www.freyranch.com.

Today, the beautiful 4,700-square-foot building – located just steps from the Frey home on a picturesque ranch in Fallon, Nevada – is an homage to the rich history of the Frey family, and each guest that sets foot on the property becomes part of that history. The Frey legacy is proudly shared every day through its award-winning spirits, where you can taste a quality that isn’t just made, but nurtured – from grain to greatness, from batch to bottle, From Ground to Glass™. www.lvfnbpro.com

October 2016 I The Las Vegas Food & Beverage Professional 17

FOOD FOR THOUGHT

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

With Fall Now Here We Can Enjoy a Special Dessert With the weather cooling off a bit, try these tasty trifles layered with vanilla pudding, shortbread cookies and bananas for an elegant but SO easy favorite! There are dozens of reasons I love the fall; for one, the hottest temperatures you’ll ever endure are almost gone. Well, that part I don’t love so much. So let’s replace it with… the tastiest banana pudding you’ll ever have! But it doesn’t matter where you live, because you can make it at home! Banana pudding is pretty much a southern specialty of sweet, creamy vanilla custard layered with sliced bananas and, typically, Nilla Wafers. And, oh boy, who doesn’t feel like a kid again when eating those wafers. But I wanted to jazz up these tasty little trifles with something a bit different—Walker’s Shortbread Lemon Thins. You can find them at many grocery stores, but in the event you can’t, any shortbread cookies or Nilla Wafers work just fine. If you’ve never tried homemade pudding before you’ll be super surprised at how easy and amazingly delicious it is. The taste of velvety cooked butter, vanilla, eggs and milk leaves no comparison to the boxed powder. This is the real stuff, and it’s also really good!

Mini Banana Pudding Trifles with Shortbread Cookies 3 cups milk 3 large eggs 3/4 cup sugar 1/3 cup all-purpose flour

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2 tablespoons sweet butter

2 teaspoons vanilla extract 3 medium-size ripe bananas 1 (4.2 oz.) package Walker’s Shortbread Lemon Thins, or shortbread of your choice 2 cups whipped cream

In a large saucepan over medium-low heat, whisk together milk, eggs, sugar and flour. Cook, whisking constantly until thick, 15 to 20 minutes. Remove from heat; add butter and vanilla. Whisk until butter is melted. Fill a large bowl with ice. Nestle saucepan in ice and let sit, stirring occasionally, 30 minutes or until mixture is thoroughly chilled. Meanwhile, cut bananas into 1/4-inch slices. Break up cookies with your hands. Spoon half of pudding mixture equally into 4 wine glasses or parfait glasses. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with whipped cream. Serve immediately, or cover and chill 2 to 24 hours. Garnish with extra bananas, cookies or mint sprigs. Yield: 4 servings

18 The Las Vegas Food & Beverage Professional I October 2016

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PRODUCT SPOTLIGHT | There is no confusion when it comes to Major Pan-Asian Infusions! More than just a broth, Major’s PAN-ASIAN BASE range is the perfect way to add an exotic twist to any dish. Create healthy, fun, on-trend street-worthy recipes in seconds. It’s OH so SIMPLE and versatile: • use in casseroles, stir-fries, pasta dishes, noodles and soups • create seasonings and dressings • brush onto protein, vegetables or fish as a marinade • stir directly into sauces Making the chef’s life that little bit easier, Major Products blends the ingredients so you don’t have to. From coconut to lemongrass, cilantro, chili pepper, ginger, herbs and spices, and available in four mouthwatering flavors: Beef, Chicken, Pork and Vegetable, you can not only maximize on flavor but stay on budget and save on time. www.majorproducts.com

Bob’s Beer Bits and Sips Oktoberfest Beers By Bob Barnes Oktoberfest is far more than a beer style, and it’s hard to separate it from the festival it’s named for. The original Oktoberfest was a five-day wedding party that occurred in Munich in 1810 to honor the marriage of Crown Prince Ludwig and Princess Therese of Saxe-Hildburghausen, and it’s been commemorated ever since. While the name implies an October observance, celebrations last sixteen days beginning in mid-September and running into early October, and the festival doubles as a celebration of the harvest season. German representatives of the Märzen/Oktoberfest lager style tend to be moderately malty sweet, toasty, copper-hued, lightly hopped and are usually between 5 and 6% ABV. So, in honor of the season, and to save you the cost of a plane ticket, here is a rundown of three of the same beers being served at the Oktoberfest in Munich that you can pick up at your favorite craft beer store.

Hacker-Pschorr Original Oktoberfest Hacker-Pschorr is one of Bavaria’s pre-eminent breweries, having been in existence since the fifteenth century, and one of the breweries commissioned to brew beer at the original Oktoberfest in 1810; the brewery claims its modern day version is similar to the brew first introduced at the first Oktoberfest. This traditional Marzen utilizes natural spring water, dark and light-colored malt from two-row Bavarian summer barley, a traditional Hacker-Pschorr centuries-old exclusive yeast strain and Noble Hallertau hops. Amber color, rich and clean toasted malt flavors, a sweet hop aroma and strong carbonation are descriptors of this brew and at 185 calories per serving, it’s nearly a light-calorie beer.

Hofbräu Oktoberfest Founded in 1589, the Staatliches Hobräu brewery in Munich began as a court-owned brewery run by a duke. The brewery hosts the largest tent at the Oktoberfest festival in Munich and imports the same beer, from the same batches that are served at its tent, and you can also enjoy it on tap at the Hofbräuhaus in Las Vegas through the end of October. Although it’s very easy-drinking, with crisp flavor and a bit of sweetness, the hops are a bit more prevalent, the alcohol content is slightly higher (6.3% ABV) and the appearance is a shade paler than the traditional beers of this style.

Paulaner Oktoberfest Märzen The Paulaner brewery was founded by Pauline monks in 1634, and the monks named the brewery in honor of the patron saint of their own order, Saint Francis of Paula. Monks did the brewing until the early 19th century, after which operations were turned over to a non-religious brewmaster. Characteristic to the style, this 5.8% ABV Märzen is amber-hued with a full malt aroma and the taste offers a decidedly nutty light roast with an emphasis on malt sweetness that’s smooth and well balanced with subtle, but noticeable hop flavor.

20 The Las Vegas Food & Beverage Professional I October 2016

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

Photos courtesy Lip Smacking Boozy Brunch Tour

FABULOUS WEEKEND BRUNCHES

By Shelley Stepanek

Mon Ami Gabi, the “Frenchiest” place in town. Located in the Paris Hotel, with a fabulous deck on the Strip, you can overlook the Bellagio Fountains. Start with a cup of the fabulous French brewed coffee, and maybe a Nutella-filled waffle plate, consisting of five small waffles with plenty of Nutella inside waiting to burst out. Add some date-glazed thick cut bacon, or maybe a bananas foster crepe. My friend had a chicken apple brie crepe which I just had to try. Mon Ami Gabi is a real gem on the Strip. Open 7 a.m. to midnight. If you should dine in the evening, you can combine the music and the people watching, all during one meal. Lulu’s Bread in Centennial Hills is a big breakfast favorite. Fresh made breads, red velvet whoopee pies, the huge Captain America with ham and eggs, or the Benecio del Porko, a version of eggs benedict, all call your name from the menu. Offering French toast stuffed with blueberries and peaches, macaroons or chocolate croissants, plenty of Danish and pastry to get a take-out order. Located at 6720 Skypoint. 702-437-5858 Open 7 a.m.-2 p.m. Babystacks Café, with 5 locations in town, pleases everyone starving early in the a.m., thru the lunch crowd still wanting breakfast items. The Kalua Benedict is big enough to take some home, a version of benedict with plenty of meat piled high. When ordering pancakes or waffles, try three of the most popular: lemon ricotta, creamsicle and red velvet. Open 7 a.m.-2 p.m. The newest location is at 8090 Blue Diamond. Babystackscafe.com My very favorite recommendation, for something extremely personal, sophisticated and the perfect birthday or wedding celebration or to offer any out of towners is the Lip Smacking Boozy Brunch Tour. This is their first month after doing the evening tours for a year and half under the name Lip Smacking Foodie Tours. Offering 5 locations to stop on the Strip, and on alternating nights, 5 locations Downtown. With no more than 12-15 persons in any tour, this is the nicest one I have taken in all of my travels. The new Boozy Brunch Tours consists of the finest sweets and savories along the way with cocktails or mocktails if you prefer. This 2 ½-hour guided tour is offered only on weekends and is owned and hosted by Don Cousouri. Featuring some of Vegas’ most acclaimed establishments, this brunch is extra special, as the dining experiences take in superlative food, free flowing cocktails and outstanding VIP service. At Aria, sample Herringbone, and try the avocado toast garnished with jicama and jalapeno; or maybe eggs benedict piled with crab, leeks and 22 The Las Vegas Food & Beverage Professional I October 2016

hollandaise. Order a Bellini, and be prepared to head to another 5-star experience at Bardot Brasserie, where any morning is something to look forward to with custardy canelés, along with golden brioche French toast, vanilla mascarpone and almond brittle. Indulge in those treats with a chic French 75 (French gin, fresh lemon juice, Champagne) or an elegant nonalcoholic French Mule (velvet falernum, ginger beer, yuzu). Founded by acclaimed Chef Michael Mina, this glamorous French cafe was a James Beard semi-finalist this year for “Best New Restaurant.” Then, finish up the tour, with Asian-style dim sum at Lemongrass. Steamer-basket items such as barbecue pork buns are not to be missed, especially paired with refreshing Thai iced tea or a breezy Watermelon Caipiroska. End your stop here with the always-popular warm, sweet, coconut sticky rice with fresh mango. Get your appetite ready for an extraordinary culinary tour that will make you realize just how exciting brunch in Vegas can be. Don@VegasFoodieTour.com 888-681-4388

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By Elaine & Scott Harris

Executive Chef Spencer Rudow Takes the Helm at Wolfgang Puck Summerlin.

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

After six years working under Chef Eric Klein at Wolfgang Puck’s Spago, this young talented chef has moved to Downtown Summerlin at Wolfgang Puck’s popular off-Strip venue. We sat down with Chef Spencer to learn about the man behind the culinary creations and his vision for the Downtown Summerlin venue. Chef, thank you so much for your time today. You came over from Spago after six years. How was your time at Spago with Chef Klein?

photo by Scott Harris

Spago was life changing; it was awesome. It was a cool experience working under Chef Eric Klein. I learned more from him than anywhere else in my life. He was interesting to work for, and he was inspiring. He is an incredible chef and diverse. He taught me a lot. I am always learning and only wish I had more time to devote to learning. You have been working on the Las Vegas Strip, which is a very tourist driven market. Now you are in here in Downtown Summerlin. Do you miss the pace and action of a Strip restaurant? I love it out here. I am a family guy and it’s fun to be in the neighborhood. It’s very similar too. I see many of the same faces here, sometimes several times a week. It is definitely a more laid back setting than Spago. I get to go out and interact with the guests more frequently. I get to meet the families. It’s fun out here. It is a different vibe from what I am used to. Tourists come and go. In my seven weeks here, my wife has been in about 10 times already. It’s a fun family atmosphere. One of the first things you did was to create a new bar menu. What dishes have you added? I am trying to add things that are simple, different, but fun. I have added ribbon spring rolls. Many people have ribs but we have a different approach because of how we are cooking and braising them; we put our own Asian chili spin on them. We want food that’s going to promote a fun atmosphere, and promote more drinking and parties. Items are priced well and affordable. This is not the run-of-the-mill happy hour around here at DT Summerlin. What are some of the promotions that are coming up? SR: We have three flight night dinners. The funnest one we have coming up is Octoberfest. That’s the big one. All you can eat and drink for $50. I have whole pigs coming in for this. We have a big menu for it. We spoke about the bar menu. What additions have you made to the main menu? We have dialed in the core menu. I added a couple of new things yesterday. In a couple weeks we will add a few more things. Around the middle of October I plan on adding a pork chop, short rib and switching out the soup to some kind of squash. We don’t change that often. We want to keep a solid core menu. On the weekend I am offering my own specials menu which is my own creative spin. I will cook whatever I feel like cooking. Last week I had a rainbow trout and two different items with it. Besides your knife what is the most important tool you can’t be without in the kitchen? www.lvfnbpro.com

I would have to say a spoon. I use my spoon for everything. It’s funny, my baby’s birthday was this past Sunday and everyone was asking me why I had a spoon in my pocket. I prepared the whole meal for it and I had a spoon with me the whole time. When you are not in the restaurant cooking, what do you like to cook at home? First of all, I like my wife to cook as much as possible. When I am home and I do cook, my family likes pasta and mac and cheese; that’s been our go to for the last few months. I like making my own pasta. It’s dirty and takes time. I don’t have as much time to do it as I like. I grill a lot. If I am not too tired I will try to smoke something. We keep it simple. What advice would give someone in culinary school or someone who is thinking about becoming a chef? Don’t ever stop learning; it does not matter how old you are and when you started learning. It’s a matter of getting in there, putting your head down and asking the right questions. Picking intelligent people’s brains who have been in the industry. Nothing is better than talking to a chef who has been in it much longer than I have. I am always constantly reading and learning. It’s a great industry to be in. It’s fun and inspiring. In closing, is there any special trait that you feel is essential that a good chef must have to succeed? Commitment and drive are my things. I see plenty of chefs at the end of the day and drive and passion are what’s needed to succeed in this industry. It’s not just a job. If you want just a job you won’t be doing what we do. If you are going to choose this industry make sure you are passionate about it. Be committed to it. It’s a grind, it’s a long process. It takes a long time. I started making $11 per hour after getting a four year college degree and going to culinary school. Hard work pays off. You have to be committed to it. October 2016 I The Las Vegas Food & Beverage Professional 23

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

Optimism – The Art of Making Something out of Nothing What does it take then? What can you do to be creative and optimistic? • Start thinking positive thoughts … It’s a new day! What can I create? What will I achieve today? • Try something new: a different route to work, a new flavor of coffee, a different color shirt or saying hello to a stranger. • Don’t be afraid to step outside of your comfort zone. • Believe in the value of your ideas and your self-worth. Have confidence that you are exceptional! • Have the strength to pick yourself up and start again, even when you fall down. Don’t be discouraged.

I have always loved the color yellow. It is bright and friendly, and makes me feel optimistic, like that anything is possible. I smile every time I see someone wearing it. The sun is yellow too! I was always out in the sun as a child, playing and creating adventures, and taking in all that a happy childhood had to offer. One day I stared at the sun for just a moment too long and I now have a permanent black speck in one eye where I burned my retina. Oops! But even that minor mishap didn’t hold me back from reaching my true potential. You know what else, I dream in color, and not just yellow. Sometimes my dreams are in vivid and vibrant blues, lavenders and greens. I found that my dreams were an outlet for my spirit and also a way for me to find and build inner strength. In my fondest memories are my dreams of flying, and not just watching someone else fly,

but doing it myself. I would glide through the air, around the countryside where I grew up, amid the beautiful forest trees, fields and flowers. It was an amazing feeling and reinforced in me that anything was possible, that I could do and achieve anything if I put my mind to it. So, how do we tap into our creative self and achieve our dreams? We each have to want it and want it badly enough that we’ll give it a try. You also have to have confidence and faith in yourself, and you have to think creatively. Let me ask you, how many times have you been in a situation where you’ve said to yourself… “I have an idea. I know a better way to do that.” and then done nothing about it? You’ve got to allow yourself to dream, to create, and to be happy, believing that you can truly make a change, make a difference, and maybe even make something out of nothing.

Why do all these things? Because we each need to embrace the power of our optimism. I can tell you this honestly, it fuels all that I am and all that I strive for each and every day. It can be yours too. I know that many of us choose the easy route and settle because it doesn’t require much effort. But that’s wrong, boring. We have to venture out of our comfort zone to see if things we love doing most in life are worth pursuing as a career, a goal or a new future. Always keep your creative juices flowing. The best things in life come when we are positive and know that we CAN achieve our dreams, wishes and desires! Just believing in yourself is the beginning, then you engage your mind and soul on any worthy objective, and the next thing you know, you’ve taken that nothing and made something out of it! You did it!! Congratulations!

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. 24 The Las Vegas Food & Beverage Professional I October 2016

www.lvfnbpro.com

The Bottom Line Make In-House vs. Sourcing Elsewhere

By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.

‘Homemade’ is a big industry buzzword, motivating eateries across the country to shift a lot more work to in-house production. On the surface, this should boost the brand. Homemade items garner trust, showing that your restaurant dedicates time and attention to every aspect of its menu. Outsourcing, on the other hand, might give people the impression that you cut corners. But while it’s a nice touch, ‘homemade’ isn’t for everyone. Oftentimes it falls back to your core customer, your price point, and the direction you want to take your establishment. Whether you’re opening up a brand new place or looking to tweak your menu to fit the trend, consider a few points before directing your chefs on one particular trail. What is the in-house production cost? On the surface, producing in-house is cheaper than sourcing elsewhere in the same way that guests save money by cooking in instead of going out to your restaurant. Think beyond the basic food costs, though, to assess whether producing a certain item is worthwhile. Let’s say that you’re revamping your dessert program and want to add cheesecake to the menu: • What additional ingredients do you now need to buy in order to make cheesecake? What are the operational costs associated with this expansion? • Do you have the necessary storage capacity for cream cheese, graham cracker crumbles and extra butter? How will this affect your utility bills? • How many hours will your staff spend making cheesecake? Will you have to hire an additional chef? Compare these types of line items to your current liabilities. Food costs, labor for loading/ unloading, logistics behind deliveries and storage are all factors to consider. From the very beginning you should know how any operational changes will affect the bottom line. You consider outside measures to evaluate ROI from there. www.lvfnbpro.com

Does the outside source have brand appeal? Sourcing from a renowned brand can be a big advantage, drawing in customers that might not otherwise have walked in through your doors. If you want to serve cheesecake, The Cheesecake Factory is the obvious brand partner of choice. Tread carefully, however, as these types of contracts often come at a price. Consider the following points to determine your ROI: • Compare the cost of a brand partnership with that of other third-party vendors. How many more cheesecake orders will you have to sell on a weekly basis in order to break even? • Consider your restaurant’s previous dessert category sales. Do you see potential from a brand-name partner to significantly lift the category as a whole? Sometimes a brand-name partnership can be all a restaurant needs to differentiate itself from its counterparts. And even if you have the budget, these partnerships should be kept to a minimum. You want your restaurant to retain its own identity.

What would your guests think? If your restaurant aims to serve self-righteous millennials, then homemade is a surefire way to win over customers. Conversely, if you’re a roadside diner and attract a largely pricesensitive visitor base, you’re not going to turn too many heads by promoting yourself as a ‘from scratch’ restaurant.

Think critically and truthfully about your core customer, and whether you want to keep them or change your brand to attract a new profile. A roadside diner could recognize major money coming in the surrounding area, and may want to transform into a premium brand as part of the transition. In this case, homemade cheesecake from natural ingredients would be a nice touch, if promoted correctly. All else equal, however, outsourcing cheesecake from a typical food vendor will reduce overhead without as much as a second glance from your loyalists.

Test conversion Whatever decision you do make, it should drive sales over the long term. If you are deciding whether to make an item in-house or outsource it, track sales data for that item a few months prior to the transition, then monitor sales over the next year to account for seasonality. From there you can evaluate if the change was worthwhile. If you’re looking for a complete rebrand, be sure to pace yourself in a way that you and your team can handle. A bustling kitchen may not adjust easily to making all of its sauces in-house at once. Taking things step by step and measuring results will allow you to properly move in the right direction.

October 2016 I The Las Vegas Food & Beverage Professional 25

By Bob Barnes

What’s Cooking

Andiron Steak & Sea in Downtown Summerlin has expanded its service to include lunch, served Monday-Friday from 11:30 a.m. to 2:00 p.m., in addition to its Sunday brunch from 10 a.m. to 2 p.m. and nightly dinner service from 5 p.m. Also new in the kitchen is Executive Chef Micah Waltz, a native of Post Falls, Idaho and graduate of the Le Cordon Bleu in Scottsdale, Arizona. Waltz has an extensive fine dining background in Las Vegas, having worked at Sensi, Le Cirque Andiron Executive Chef Micah Waltz and Jean George Steakhouse before joining the Blau/Canteenwalla team and opening Made LV. Starter standouts on the new lunch menu include Heirloom Tomatoes paired with feta cheese, basil, pickled watermelon and olive oil; and Burrata & Roasted Peaches with toasted pistachios, locallygrown peaches and white balsamic. For my main course recommendations, the BLT is unique in that the maple-glazed bacon used is a cut as thick as a steak, of which Chef Waltz says he grills over apricot wood, which adds a bit of fruitiness, but is not as fruity as apple wood. And, the beer-battered Fish & Chips made with Alaskan cod was so tender it melted in my mouth, an experience I’d only had when eating Chilean sea bass. An especially good deal is the Power Lunch, priced at $26, consisting of choice of Caesar salad, little gem salad with buttermilk blue cheese or sweet corn soup with lump crab; choice of roasted chicken breast or petit filet; and dessert of crème brulee donut. In addition to the new menu, Andiron has also greatly expanded its spirits list, with more than 70 bourbon, scotch and whiskey choices, 25 of which are bourbons and ryes, such as the Thomas H. Hardy Sazerac Rye and Four Rose Single Barrel Bourbon that I enjoyed. I also enjoyed conversing with Server Steve Lester, who in addition to being the epitome of what an excellent server should be, is a fan of spirits and knows quite a bit about them.

photos by Bill Milne

Andiron Now Open for Lunch with New Menu

The Palm Reopens After Extensive Remodel

26 The Las Vegas Food & Beverage Professional I October 2016

photos courtesy The Palm Restaurant

A staple of Las Vegas since 1993, The Palm Restaurant at The Forum Shops at Caesars reopened on Sept. 7 after a two month-long closure for an expansive remodel. A week later a media dinner was held to show off its new look and menu. On hand to speak to the gathered media was Bruce Bozzi Jr., a fourth-generation descendent of The Palm’s co-founder and son of The Palm’s co-chairman and co-owner, who spoke about the history of the restaurant and the future that lies ahead for the redesigned space. The new look includes an expansive hand-painted wall mural of the Vegas Strip covering the evolution of Vegas from past to present, created by The Palm’s resident artist Zack Bird; and more than 50 celebrity caricatures painted by Bird’s team, including Caesars headliners Céline Dion, Rod Stewart and Reba McEntire. The dinner, prepared by Executive Chef Kiko Ojeda, included both old and new menu items of Italian favorites and steakhouse classics. We were treated to Maple-glazed Thick-Cut Applewood Smoked Nueske Bacon, Coconut-Crusted Sea Scallops, Crispy Calamari Fritti, Baby Kale Salad with toasted pine nuts and sun-dried cranberries, Jumbo Crab over Grilled Romaine Hearts, Bone-in Colorado Veal Rib Chop, 14day Dry-aged Duroc Pork Porterhouse and the ultimate steakhouse delight: 1/2 Broiled Jumbo Nova Scotia Lobster and 1/2 Prime New York Strip. The meal was capped off with Warm Cinnamon Sugar Donut Holes and Flourless Chocolate Cake. Needless to say, no one left hungry and this reporter gives a nod of approval to the new look and taste of a Vegas mainstay that has stood the test of time. www.lvfnbpro.com

By Elaine & Scott Harris

Dining out with the Harrises

photo by Scott Harris

Legendary Heitz Wine Cellars Makes a Visit to Rivea Located in the Delano Hotel

Heitz Wine Cellars has been making great wines in Napa since the 1960s and recently National Sales Manager, Daniel Vu, hosted an extravagant wine dinner at the Rivea restaurant within the Delano Hotel Las Vegas. From 1961 when Founders, Joe and Alice Heitz, produced their first bottle of wine to the present day, through the leadership of Kathleen Heitz Myers and David Heitz, Heitz Cellars continues to produce wines that garner the true representation of the regional terroir and superior wine making. While Heitz Martha’s Vineyard Cabernet Sauvignon was introduced in 1966 as the first Napa Cabernet with the vineyard-designation on the label, today’s

wines are also equally stellar and drinkable. Heitz also produces Chardonnay, Sauvignon Blanc, Petit Verdot, Grignolino and Zinfandel. Other wines included in the portfolio are the dry Rosé made from Italian varietal Grignolino and fortified “port-style” wine from Grignolino. As a part of the wine program for the evening we began with 2014 Chardonnay Napa Valley with its lovely notes of melon and apricot lingering in the mid-palate, with a creamy complexity that left a pleasant and irresistible urge for one more glass. This wine paired well with the perfectly executed octopus salad and marinated sea bass. The second wine of the evening was the Grignolino, which translates to mean “pip,” alluding to the abundance of pips that the grapes produce, therefore yielding a higher level of tannins. Due to traditionally low yields of this grape, Grignolino is often used as a blending grape, but Heitz Cellars has successfully produced and marketed Grignolio along with the other more familiar varietals. The Grignolio which has a uniquely orange hue and Rosé-like quality, quickly became another favorite with appetizers of crispy socca ( a crepe of chickpea flour) & roasted panisse offering great acidity, and notes of citrus and spice.

As the meal became more complex with the bison tenderloin rossini, the noted Martha’s Vineyard 2010 Cabernet provided harmony to this perfectly cooked tenderloin with the elegance of well-integrated tannins, rich opulent dark fruit and a slight minty finish as it showed forth the classic expression of this varietal. As the lights of the Las Vegas Strip glimmered below another shining star was transfixed inside our glasses: the 2005 Heitz Cellars Cabernet with dark fruit and sage flavors, well established tannins and a lovely lingering finish of mocha and mint on the palate. Moving on to the fini of black mission figs and stracchino ice cream, the Grignolio Port, was a delightful way to end a night of superb wine pairings, reminding us that wine does elevate the dining experience into a memory making event. As Katherine Heitz Myers states, “In our family, most of life’s memorable moments have involved sharing a bottle of fine wine with friends and family. Many of the personal and business relationships that we still treasure after three generations started around our dinner table.” After generations of producing signature wines, we were grateful that Heitz Cellars made a stop to the Las Vegas area to share their wines with new friends and wine enthusiasts.

Book Review - Colonial Spirits: A Toast to Our Drunken History By Bob Barnes I was initially drawn to check out this book by its title alone. Being both a history buff and a student of spirits, I saw an opportunity to explore both our nation’s history from the colonial period and to learn about what our founding fathers and early colonists enjoyed imbibing. Until recently, not much had been written about the history of spirits in America, and while most of us with a limited knowledge of early spirits history know that the Pilgrims stopped in Plymouth instead of Virginia because they were almost out of beer, or that George Washington used to use chicken as an ingredient in his homebrewed beer, little more is known by the average amateur historian. Both of the aforementioned historical tidbits are contained in this book, but it goes several steps beyond, by not only describing the types of alcohol the early Americans made, but providing recipes so we can recreate facsimiles using modern day equipment and ingredients. More than 50 centuries-old folk recipes are provided which you can follow to recreate in your bar or kitchen. This 224-page historical tome runs across a rough timeline of 1600 through 1776 and shows how the European settlers used ingenuity born of necessity in devising techniques and adapting the use of largely untested materials that differed from the ones they were used to using in the Old World. Some interesting tidbits I gleaned from reading this book include: Martha Washington’s recipe for Cherry Bounce (a brandy-based drink); Benjamin Franklin’s Drinkers Dictionary, where he published at least 200 synonyms for getting drunk; details of Thomas Jefferson’s collection of 20,000 red wines from all over the globe; William Penn and the Quakers fear of drinking unpurified water, due to health concerns, leading them to drink beer; John Smith and the early settlers at Plymouth Rock learning how to ferment alcohol from corn, as taught to them by Native Americans; and that John Adams, who lived to be 90 years old, preferred hard cider and drank a tankard of the stuff every morning. The author, Steven Grasse, is a renaissance brand maker whose influence has made Hendrick’s Gin, Art in the Age spirits, Narragansett beer, Sailor Jerry Rum and Tamworth Distillery darlings of the contemporary cocktail movement. For a short trailer touting the book, visit http://allagesproductions.com/colonial-spirits. COLONIAL SPIRITS: A Toast to Our Drunken History | By Steven Grasse | Website: www.colonialspiritsbook.com www.lvfnbpro.com

October 2016 I The Las Vegas Food & Beverage Professional 27

Our Picks Happy Hours Galore!

By Kim Trevino Kim Trevino is a graduate of UNLV where she majored in Journalism. She’s an avid reader, writer, and lover of all foods. In her spare time you can find her focusing on her blog kimtrevino.blogspot.com and being with her loved ones. kimtrvn@yahoo.com

Downtown Summerlin is home to the residents of the Summerlin community, but more than that, it brings together all walks of life looking to shop, explore, hit Poke stops, and of course, try the bevy of restaurants that are scattered throughout the premises. This month’s Our Picks shines a light on the amazing Happy Hour menus for all occasions.

photos by Kim Trevino

Pancho’s Mexican Restaurant

Happy Hour at Pancho’s Mexican Restaurant takes place daily inside their authentic and inviting bar, where local bands and singers perform throughout the week, and where every Monday is Ladies Night. Besides the great music and friendly atmosphere, Pancho’s Happy Hour offers a delicious range of dishes to choose from, all able to not only fill you up but feed more than a party of two. For just $7.50 you can get a flavored house margarita, like the Jalapeño Margarita, perfect for those who are looking for a kick of spice; or for those looking for something refreshing and sweet, the frozen Mango Margarita might be your drink of choice. Make sure to try the Botanas Especiales, a combination platter that features savory chicken flautas, four quesadillas, chicken drumsticks and your choice of chicken or beef taquitos, all served with a side of sour cream and guacamole, ideal for mixing with your drink of choice. Also available are the Carne Asada Nachos, which were perfection. Guaranteed to serve at least four, these nachos are not your typical nachos by any means. From the melted cheese to the tender and juicy carne asada meat, jalapenos, beans and chives, I walked away dreaming of wanting more. The Happy Hour at Pancho’s is a must-do for anyone living near the location, but also for anyone in the city looking for delicious food and topnotch drinks. 11020 Lavender Hill Dr., Las Vegas, NV 89135 | 702-982-0111 panchosvegas.com

Public School 702

Recess, as it is known to Public School 702 patrons, is filled with an eclectic arrangement of drinks, dishes and joy, that this gastropub excels in. Its trendy design and upscale, yet affordable Happy Hour menu, is something that everyone needs to be aware of. Recess is available from 3:30-6:30 p.m. Mon.-Fri. and for those looking for a nice and relaxing atmosphere, sitting outside on their enormous patio, which allows customers to charge their smartphones at their table or play the large Connect Four, is perfect for catching up. During any time of the year, the Parmesan Truffle Fries, Speck & Eggs, PB&J Sidekicks (sliders), Ahi Tuna Poke and Chorizo Mac & Cheese, will not only make you want more, but also make you question how such a cool place has one of the best happy hour menus in town. The PB&J Sidekicks speak for themselves as the habanero blackberry jam mixed with the beef and sugar-cured bacon, take on a whole new level of sweet and spice. My personal favorite was the Chorizo Mac & Cheese, topped with sea salt and vinegar crunch chips, and mixed with fresh basil, thickly sliced chorizo 28 The Las Vegas Food & Beverage Professional I October 2016

and the best cheese sauce ever created. Don’t let the small dish deceive you, as this one dish alone can fill you up instantly. Of course their Parmesan Truffle Fries are perfect for anyone who loves fries as are their Speck & Eggs, which take your traditional deviled egg and turn it into something more smoky and spicy. Although not located on the Happy Hour menu, but most certainly available, the Passion Fruit Mojito, infused with gin and passion fruit puree is superb. Another fantastic cocktail is their Crushed Velvet, a signature and unique take on a traditional Moscow Mule. By using vodka, black and blue puree and a lavender flower, the Crushed Velvet is perfect for anyone looking to try something new, as you will not be disappointed. For a fun night out, great service and a wonderful collection of choices, Public School 702 is ideal for any Happy Hour. 1850 Festival Plaza Dr., Las Vegas, NV 89135 | 702-749-3007 psontap.com

CRAVE The one thing that separates CRAVE from the others is that their Happy Hour is the most eclectic I have ever seen. Because they literally have everything you could think of, from edamame, flatbreads, chicken nuggets, sliders and chicken wings, just to name a few, the choices to select from are incredible. Surrounded by gorgeous scenery and other popular restaurants, CRAVE’s Happy Hour is every Monday-Saturday from 3-6 p.m., Monday-Thursday from 9 p.m.-Close, and all day Sunday. The Madras Martini was divine and an excellent drink for all types of weather. Mixed with New Amsterdam Vodka and a splash of orange juice and cranberry, it is a definite refresher of a drink that is not too strong and just right. Their Kinky Mojito however, was my favorite drink and a musttry for those looking for your mojito standard with a new twist. Taking Kinky Pink Vodka, fresh mint, lime and soda, I knew with the first sip that I was going to love it from start to finish, and I was correct. CRAVE’s Happy Hour menu cannot be compared and when the dishes began to come out, I couldn’t believe the variety I got to choose from. Their edamame was wonderful and the best I have had yet in the city. A few of their most popular dishes such as their Lettuce Wraps (so good), the Mini Pesto Chicken Flatbread (my favorite), and their Lemon Garlic Wings, spoke volumes as to why people love these items. As a not-so-huge wing lover to begin with, I do want to say that the Lemon Garlic Wings at CRAVE are the only wings I would ever order at any restaurant, because they are that good. No matter what you are looking for in a Happy Hour excursion, the chances of CRAVE having what you want are very high. It is the kind of place you are bound to come back to and one that suits all taste buds. 10970 Rosemary Park Dr., Las Vegas, NV 89135 | 702-878-5505 craveamerica.com www.lvfnbpro.com

Product Review by Bob Barnes The Wine Hook

Last month I was sent a sample of The Wine Hook, a cute little device intended to secure a wine glass to a chair with an armrest. A few days later I had the perfect opportunity to try it out, as I was attending an outdoor theater event. I found it to be very secure (it’s made of sturdy ABS plastic) and fairly easy to attach to my lawn chair. Although it has wine in its name and the opening in the holder fits perfectly to hold a wine glass, I was drinking beer that night, and found my Belgian-style tulip glass worked just as well as a wine glass. As the holder has a diameter of 1and a half inch, basically any glass with a stem should work. I also see it being a handy device to use when attending a dine-around event, as it would easily attach to a firm plate and free up your drink-carrying hand so you can get at the food. The Wine Hook is available in colors of black or pink and the SMRP is $9.99. For more info and to purchase, visit www.thewinehook.com.

Twang Beer Salts

Once again I have offered up my body as a human guinea pig, testing a product so you can have some info before making your decision about purchasing it or not. This time it’s the line of beer salts from Twang. By now we’re used to drinking beer with myriad ingredients added, so why not flavoring salts. Beer salts are not something new, but the variety of flavors offered did surprise me. According to Twang, the company “creates a line of premium flavored, salts, sugar and spices that create an additional level of flavor to enhance the taste and drinking experience of beer of all varieties and cocktails. Beer Salt is a citrus flavored salt used to dress the rim of longnecks and beer mugs. Salts are a very popular addition to beers in many places around the world, specifically in Latino cultures, which originated from the tradition of adding citrus and salt to beers.” The makers also recommend that it is perfect for domestic lager, Mexican import, Belgian wheat ale or beer Rita. I was sent samples of Lemon + Lime, Lime, Hot Lime, Orange and Michelada Especial (blend of tomato, lime and chili to give flavors of a Michelada), each of which are packaged in the shape of a mini beer bottle. I proceeded to experiment with each, using a bland yellow macro-brew beer which shall remain nameless, and as directed, added a dash of salt to the rim of the glass before pouring the beer. Here are my findings based on an unscientific sampling of one person’s experience. Lemon + Lime…almost like drinking a Sprite or Seven-Up if it was a beer…enjoyable and different Lime…reminds me of Corona with a lime, but salty Hot Lime…Being a lover of all things hot and spicy, I was especially looking forward to this one. The heat was there, especially in the aftertaste, and I could see this going great with chili or meat-heavy dishes. Orange…like the lemon lime, it reminded me of a salty orange soda, also enjoyable. Michelada Especial…tomato comes through, reminds of a Bloody Mary if it could be a beer. As beer is not the only drink suggested to try these salts with, I also experimented with tequila and bourbon and found similar results, but the flavoring of the salts were less pronounced than when tasted with bland beer. Worth mentioning is that each salt added a very pleasant aroma that prepared your senses for the taste you were about to experience, so remember to sniff before sipping. The salts are made in Texas and the company has been producing them since 1986. In addition to beer salt, they also make a variety of snack toppings. For more info, recipes and to purchase, visit www.beersalt.com. The beer salts sell for $12 for a six-pack, which comes out to $2 per bottle.

www.lvfnbpro.com

October 2016 I The Las Vegas Food & Beverage Professional 29

EVENTS

AD INDEX

Welcome back to our Las Vegas edition of Food & Beverage Pro. Now that fall has arrived and the temperatures have edged down, there is a bevy of F&B Industry Shows, Expos and Events. Here are some local and regional events well worth your consideration for attending.

Aku Matsuri akimatsurilv.com

October 8-11 the IBIE: International Baking Industry Exposition convenes at the Las Vegas Convention Center and will be the biggest, most comprehensive event in the U.S. for the grain-based food industry, bringing together more than 20,000 baking professionals from 100 different countries and every segment of the business. www.ibie2016.com October 19-21 the HFTP 64th Annual Convention comes to Caesars Palace in Las Vegas and will be two full days of club and hotel specific education, designed to help Hospitality Financial & Technology Professionals solve professional challenges and maximize the potential of their workplace. www.hftp.org October 22 the Motley Brews 5th annual Downtown Brew Festival at the Clark County Amphitheater continues to reign as one of the largest beer festivals in the state of Nevada, bringing more than 200 beers from 60 breweries. www.downtownbrewfestival.com October 28-30 the 6th annual Smoke on the Water USA Barbeque Championship at Don Laughlin’s Riverside Resort in Laughlin, Nevada will attract music fans, barbecue enthusiasts and championship barbecue teams for an unparalleled experience at what is fast becoming known as one of the premier barbecue competitions in the world, with a guaranteed purse of $20,000. www.smokeonthewaterbbq.com

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

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Audrey Dempsey Infinity Photo page 29 www.infinity-photo.com 702-837-1128 Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715

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Culinary Excellence Awards www.nvrestaurants.com 702-749-6656

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

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Don Julio donjulio.com

page 19

Food is Art www.alsnv.org

page 31

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

page 18

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

page 21

Southwest Gas www.swgas.com/foodservice

page 30

White Soy Sauce www.whitesoysaucefood.com

page 8

October 29 DOGtoberfest at Big Dog’s Brewing in northwest Las Vegas will include a Halloween contest for both beer lovers and canines, as well as plenty of local and regional brews. www.dogtoberfest.com

COME GET A TASTE OF WHAT’S

Cooking in Our Kitchens! Try before you buy! We offer the latest in Commercial Foodservice Equipment. EFFICIENT - save energy and time controls ensure consistent results

We carefully select all our demonstration equipment to be:

PRECISE - accurate temperature controls ensure consistent results

ENERGY-SAVING - ENERGY STAR® rated where possible THE LATEST - technology available on the market

www.swgas.com/foodservice

✆ 30 The Las Vegas Food & Beverage Professional I October 2016

For more information, call Lorri Davidson at 702-876-7368, or email Lorri.Davidson@swgas.com.