November 2013

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WORLD’S BEST BUTCHER BRINGS SECRETS TO THE VENETIAN

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La Cucina Italiana Food & Wine Festival at The Venetian During Winter in Venice ®

December 5-8, 2013

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Issue 11 Volume 13

November 2013

CONTENTS

15

FEATURES

Cover Our November issue front cover is a collaboration from our friends

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at Southern Wine and Spirits and Michael Severino, and The Venetian-Palazzo’s Vice President of Food & Beverage Sebastien Silvestri, highlighting the upcoming La Cucina Food & Wine Festival December 5 through 8 and including each day’s activities you won’t want to miss. full story on page 20 BAR RESCUE’S JON TAFFER visited with LVFNB’s Victoria Pandrik for an in-depth interview on his Bar Rescue, Best Bars in Las Vegas and his plans to have his own unique bar here on the Las Vegas Strip. We look forward to working closely with Jon in the upcoming Night Club & Bar Show where he is the Nightclub & Bar Media Group President.

AKI MATSURI was recently hosted at the Rio All-Suite Las Vegas Hotel and Casino and organized by the JCCNV-Japanese Chamber of Commerce of Nevada, where LVFNB sits on the board. Aki Matsuri is the Japanese Fall Festival held this time of the year throughout Japan and celebrated with Japanese traditional dancing, beating of the drums (TAIKO) and a lot of great food! This year The Westin Lake Las Vegas also set up a booth to promote the resort as well as their superb Japanese Restaurant, Marssa.

CHEF TALK WITH CHEF ALLEN ASCH Highlights Sous Vida and will introduce you to an updated technique in food preparation which started in Europe and has come to the US market. LVFNB is delighted to have Chef Asch on board with us on a regular monthly column and appreciate his dedication to the industry via his teaching to culinary students and his long term commitment to the American Culinary Federation here in the Las Vegas Chapter.

Page 4 Hot Off the Grill!

Page 5 Quality Control’s Impact on the Guest Experience & Bottom Line

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PHOTOS: Las Vegas Wine & Food Festival at Red Rock Resort & Spa Page 6 What’s Brewing?

Page 7 Mixology-ology: Michael Przydzial Page 8 ASK DOCTOR SAKE… Is Sake Home Brewing Possible?

Part III

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Wine Talk Page 13 Southern Wine and Spirits Academy of Spirits and Fine Service Page 14 Interview with Jon Taffer Page 15 On the Edge with Al Mancini PHOTOS: 5th Annual Margarita Festival Page 16 What’s Cooking?

Page 17 Global Gaming Expo 2013 Highlights

Page 9 Behind the Stick

Page 18 Brett’s Vegas View

Page 10 Food For Thought: As the Weather Cools the Wines Turn Mostly Red for the Fall Page 12

Page 19 Late Night Dining with Kim: An Evening Date with John Cutter and Sammy’s 24-hour Woodfired Pizza

Page 20 COVER FEATURE La Cucina Food & Wine Festival

Page 27 PHOTOS: Las Vegas Business Academy’s “The Social”

Page 23 Cocktail City Vegas’ Fall Cocktail Tasting

FIT’s 16th Annual Gala Fundraiser Honoring Michael Severino

PHOTOS: American Royal World Series of BBQ in Kansas City

Page 28 The Major Challenge Cup Le Cordon Bleu

Page 24 ONEHOPE Wine Dinner at Aliente

Page 30 Chef Talk Sous Vide

Page 25 PHOTOS: Aki Matsuri Cochon 555 US Tour March of Dimes’ Signature Chefs Page 26 HR Insights - Five Things a Manager Should Never Say to Employees

Page 31 Epicurean Corner Industry Nights Page 32 Thanksgiving’s Great Places to Dine Page 33 PHOTOS: Taste of the Nation - Las Vegas Tasting Panel Wine Tasting

Page 34 Passage to the Future: Art from a New Generation in Japan PHOTOS: Nobu at Hard Rock Hotel & Casino Las Vegas Welcomes Chef Nobu Matsuhisa for a Night of Canapés and Cocktails Page 36 Buddy V’s Ristorante PHOTOS: LUCKYRICE Festival Page 37 Foodie Fest PHOTOS: Las Vegas’ Largest Mixer Page 39 Events Advertiser Index

November 2013 I The Las Vegas Food & Beverage Professional 3

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

HOT OFF THE GRILL!

November 2013 Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

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

SHARE OUR STRENGTH’S “TASTE OF THE NATION,” for which LVFNB is a committee member, recently had its yearly event hosted by The Palms Casino Resort in the Rain Nightclub and at the Palm Pools. This yearly charitable event benefits children in our community with their slogan “No Kid Hungry” raising thousands of dollars to support the cause. Here the LVF&B Team join Taste of the Nation Las Vegas Co-chairs Jen & John Holley with a toast to a job well done.

And, did we mention? Beautiful full-print cups were donated by Visstun Cups for the event. Thanks, Visstun…

NOBU MATSUHISA was recently in town with chefs and managers from his restaurants around the world for his yearly promotional meeting and at the same time having his international team present an ARIGATO (Thank You) Event inviting loyal customers, vendors and guests. Here our Editorin-Chief was able to meet up with old friends Nina Manchev, owner of Forte European Tapas Bar & Bistro, and her mother Mimi.

He’s just got to love his job!

Juanita Aiello Publisher & Creative Director juanita@lvfnb.com

Bob Barnes Editorial Director bob@lvfnb.com

Crystal Marie Marketing Specialist & Brand Ambassador crystal.marie@lvfnb.com

LVFNB was in full-force at the recent opening of Buddy V’s in The Venetian at the location which was previously occupied by Sammy D’s First Food & Bar. This is “Cake Boss” Buddy Valastro’s first venture into the restaurant business and he is hitting it in a big way. We look forward to many great family-style meals at Buddy V’s. Here are LVFNB Execs welcoming Buddy V to the neighborhood: Editor-in-Chief Mike Fryer, Publisher Juanita Aiello and Editorial Director Bob Barnes…

Adam Rains Beverage Editor adam.rains@lvfnb.com

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

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Journalist & Photographer Joe Fogarty

Journalist Juanita Fryer

Journalist Brett’s Vegas View Jackie Brett

Journalist Shelley Stepanek

Journalist Food for Thought Les Kincaid

Journalists Scott & Elaine Harris

Journalist Mixology-ology Mitchell Wilburn

Journalist Beth Ellyn Rosenthal

Journalist Late Night Dining with Kim Kim Trevino

Journalist Ask Dr. Sake K. Mike Masuyama Ph.D.

Journalist Rebecca Rajkowski

Journalist Chef Talk Allen Asch

Journalist On the Edge with Al Mancini Al Mancini

Journalist Ryan Wieczorek

Journalist HR Insights Linda Bernstein

Journalist Green Restaurant Association Michael Oshman

Journalist Wine Talk Alice Swift

Journalist Epicurean Corner Victoria Pindrik

Journalist Mark Kelnhofer

Journalist & Photographer Ben Brown

Photographer Alyssa Mayhew

Photographer Emil Rajkowski

Photographer Rose Powell-Carver

4 The Las Vegas Food & Beverage Professional I November 2013

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By Mark Kelnhofer, MBA

Quality Control’s Impact on the Guest Experience & Bottom Line Quality control is an important process in our industry. It doesn’t take much to move the needle on cost percentages, especially if you are a restaurant operation that is lower in volume (< $1m). In order to reduce cost and waste, a proper quality control process should be in place. Too many times this process is not practiced and as a result has a financial impact on our bottom lines. There are several areas where processes and practices should be put in place: at the back door during our deliveries, the expo line and each station.

Quality control’s first line of defense is with the back door checking incoming deliveries. Ideally, each item should have a specification sheet. This sheet should include quite a few expectations to the location including possible grades, sizes, tolerances, color and possible approved substitutes. If possible, even a photo showing these requirements can have a huge impact on the checker’s ability to ensure quality.

When the product arrives at the back door, the checker should get a copy of the packing list and typically the invoice will be there as well.

Quality control is more than just checking the quantities ordered versus quantities received, although this should be part of the process. Some of the best practices in the industry, especially with products that are fresh and have short shelf lives (i.e. produce), involve actually opening boxes. That’s the only true method to check the quality of the product versus the specifications on the product sheet. Too many times this visual and physical check does not get completed and we find out long after the driver has departed that we have a quality issue. At that point what normally happens is that the product is discarded. As a result, waste and inefficiency is created for the company and becomes a cost for the company.

The second area where quality control is implemented is at the expo station

Mark Kelnhofer is the President and CEO of Return On Ingredients LLC and has over 20 years in management accounting experience including ten years in restaurant industry. He is an international speaker on recipe costing and menu engineering. He can be reached at (614) 558-2239 and Mark@ReturnOnIngredients.com.

checking all menu items before they are presented to the guest. Typically this is conducted by the executive chef, sous chef or sometimes the general manager. Generally what they are looking for is that the presentation and temperature match the recipe requirements. This process assists in the enforcement of the recipe standard. Depending on how loose or how tight the enforcement is will determine how consistent your product will be for the guest. You are creating a discipline internally that only the highest level of quality will be accepted. If you lower the bar or standard, your quality and expectations will not be met nor will the guests’. Menu items that are presented that don’t meet your quality standards should be sent back to the line. Your expectations should be well documented through the recipe. The more detail in the recipe the better it will be understood what the deliverable is.

The third area, and most powerful, is the self checking quality control of the line employees. When enforcing a stringent standard at the expo line, you then create the self checking discipline on the line. Once the line knows about the expectations, they become more disciplined and conduct their own quality control check before they present it to the expo counter. Quality control becomes part of the culture of the company. It is a powerful thing to have it resonate all the way to the line personnel. When this is in place, you can sense the pride that they have in what they do.

Amazingly, many operators do not practice good quality control processes. Ultimately, the quality control process ensures that the quality, consistency, presentation and flavor profile are at their highest expectation and that the guest experience is a memorable one. When this occurs, not only will you create a repeat guest opportunity but also ensure that the bottom line for the company is not suffering due to lack of controls.

Anytime we can reduce waste and inefficiency, it should be taken. These practices can only improve the bottom line of our financial health.

Las Vegas Wine & Food Festival at Red Rock Casino Resort & Spa vegaswineandfood.com

Photos by Juanita Aiello

www.lvfnb.com

November 2013 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

BREWING? Nevada GABF Winners

Nevada breweries fared quite well at the 2013 Great American Beer Festival held in Denver Oct. 1012, raking in four medals.

A medal from the GABF is the ultimate prize, for it’s the most prestigious and competitive beer competition in the US; this year’s competition had a total of 4,809 beers submitted for judging. Taking home a gold medal was Carson City’s High Sierra Brewing, winning its first GABF medal ever for its Buzzed Bee Honey Ale in the Specialty Honey Beer category.

Great Basin from Reno added to its expansive collection, bringing in a silver medal for its Bitchin’ Berry in the Fruit/Wheat Beer category.

This win brings Great Basin’s GABF total to 11 and major medal (including the World Beer Cup) count to 18, the most of any brewery in Nevada.

Two of our Southern Nevada breweries made us proud. Chicago Brewing scored with yet another of its Belgian-style brews, this time earning a silver for its Quad Damn It in the Belgian-style Strong Specialty Ale category. Chicago Brewing continues to lead Southern Nevada breweries in GABF medals with 11 (tied for first in the state with Great Basin) and 15 major competition medals. Joseph James was the other Southern Nevada winner, scoring a bronze medal for its Citra Rye Pale Ale in the American-style Pale Ale category. What’s especially noteworthy about Joseph James’s win is that the pale ale category was the 4th most entered with 124 entries, and that this was the brewery’s first GABF medal, surely the first of many more to come.

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

Yet Another Beerfest

The biannual Brews Best Hand-Crafted Beer Festival will host its winter gathering on Nov. 9 from 2 to 6 p.m. on the waterfront streets of Lake Las Vegas. Expect unlimited sampling of nearly 100 craft brews and live music. Tickets are $25 ($30 at the door), and VIP tickets are $40, which includes early admission at 1. Proceeds benefit New Vista Community, an organization that supports programs for intellectually challenged adults & children in the Las Vegas area. To purchase tickets, visit brewsbestlv.com.

Freakin’ Frog continues to host keg tappings serving extremely rare, unique beers. This month there are two slated. On Thursday, Nov. 7 Viking Blod, a 19% ABV Nordic honey wine from the Dansk Mjød Meadery in Denmark, will be tapped. Made with hibiscus and hops added, it’s based on a recipe from about the year 1700. This tapping will be in celebration of the new Thor movie that is opening that night, and the Frog will be showing all the Avenger movies that day to get everyone in the mood.

Beer Dinners in November

On Friday, Nov. 15 Chef Scot Pajak at Lagasse’s Stadium at The Palazzo will create a five-course pairing dinner featuring Goose Island and other Anheuser-Busch craft beers. The cost is $55. Call 702-607-2665 to reserve.

Chef Jason Glidden will feature Lagunitas at the next monthly beer dinner on Friday, November 22 at the Aces & Ales Tenaya location. The cost is $40. To make your reservation, call 702-638722-2337.

Chef Timothy Radigan will also feature Lagunitas at The Pub at Monte Carlo’s monthly beer dinner on Wednesday, Nov. 20. Price is $50 plus tax and tip. Go to http://www.montecarlo. com/BeerSeries to sign up.

Is There a Hangover Remedy Product that Really Works?

During the past 15 years as a beer journalist, I’ve felt it my duty to use my body as a guinea pig to see if any of the hangover products on the market actually worked, only to find myself subjected to far worse hangovers. The only remedy I’ve ever found to work is time and rehydration. The problem is, once you go to sleep drunk, a hangover is more likely to occur, so a solution is to sober up before turning in. I tested Forgiven, an all-natural alcohol recovery product that speeds up the sobering process. While it should not be suggested to drink and drive after using (and the makers do not advise doing so), it will aid in fueling your metabolism to process alcohol, and in my un-scientific test it appears to do so. Directions are simple: after you’re done drinking for the night, take the dose of tablets with water (also comes in a 2 oz liquid form). For more info, list of stores or to order online, visit http://takeforgiven.com.

On Wednesday, Nov. 20 the Frog’s monthly cask tapping will feature Ola Dubh 12, a collaboration between the Scottish Harviestoun Brewery and Highland Park Distillery. Based on Harviestoun’s Old Engine Oil Porter, this beer is aged in a cask that Highland Park 12 Year Old Whisky was matured in. The event will begin at 7 p.m. and the cost is $50 including food. To reserve, email cask@freakinfrog.com or call 702- 597-3237.

Beer Spotlight

This month, as our thoughts turn to Thanksgiving and the ubiquitous pumpkin pie, the spotlight shines on Rogue Farms Pumpkin Patch Ale. From its GYO line, it’s truly a home-grown beer with 100% of its 15 ingredients grown on the Rogue Farms, including fresh pumpkins grown in a patch that borders Rogue’s 42 acre hop yard which are sliced and cooked in a pizza oven within hours of being harvested. Ingredients also include orange peel, cinnamon, cloves, ginger and nutmeg, all of which blend together to make this beer a perfect addition to your Thanksgiving table.

As always, great beer happens in Vegas!

6 The Las Vegas Food & Beverage Professional I November 2013

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Mixology-ology:

By Mitchell Wilburn

Michael Przydzial

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

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

Michael Przdzial is a true example of the Las Vegas dream, working his way up from whatever entrance to the industry one can muster, working independently towards certifications and skill sets, and finding opportunity where he could. Now a competing mixologist, working Strip Photo by Adam Rains

bartender, and professional consultant, Michael gives us insight to his past and advice for starting bartenders.

What do you think is the most important sourcing problems. It’s all about getting that back course, applied to an opening at Treasure experience as a helping hand. part of the industry for people to focus on?

Island, and without any F&B experience I got a bar porter job. It was a low level job, mainly Being someone who’s done competitions, Any advice for those new in the industry? hauling trash and cleaning, and I moved on who’s worked at both union and nonunion If you’re driven and passionate, you’ll always to working all the jobs around it, like runners bars, and with experience in the consulting be a successful bartender. When you become and bussers. or managerial level, my biggest message is successful, you have a responsibility to share definitely guest service. Any bartender that’s I worked every outlet Treasure Island had, and the knowledge. You may not be getting paid working in the industry, it’s very easy to get was on call for any open position. I eventually for it, but you can only gain more knowledge side-barred with everything that goes into when you share yours. Dushan Zaric from got a job at Comme Ca in The Cosmopolitan your projects. You can’t lose sight of your bar as a daytime bartender/nighttime barback.

“Employees Only NYC” was out here recently. team, their morale, camaraderie, and their He said it was like filling up a cup; you fill I was introduced to Sam Ross, so I began to providing excellent customer service. Doesn’t grasp the concepts of being a good bartender. yours with info to the brim, you have to be able matter who your customer is, what they’re I was lucky, didn’t have to un-learn any bad to give some away to make room for more. ordering, or what you’re playing around with habits, and was a blank slate. I met Juyong on the back bar, it’s still about service. That How did you get your start in bartending?

(June) Kang, and we became good friends at For me, bartending came as a necessity. I was can be lost in all the little nuances in running that position. I benefited from her extensive young, and I went to plenty of house parties a bar, but it’s really the key ingredient. experience, and learned a ton. From there, I for friends. I had seen the movie Cocktail moved to the Todd English P.U.B., which was a You have a unique position in that you do with Tom Cruise flipping bottles around, and I 180-switch but gained me a new style of being consultant work as well. What is the main thought it would be cool to make cocktails that a bartender. I got certified by the union, and benefit of hiring a consultant? also limited people from just drinking straight I saw Central was opening at Caesars. They Finding a consultant or having a really alcohol and getting too drunk too quickly. I had a practical exam, a written test, and being experienced bar staff is really important. can regulate it a little bit and stretch the night, fresh off the union certification exam, I got in.

Whether you’re opening a cocktail bar or rather than having fifteen people pouring their just having a restaurant bar, you need that own. I was working as a bellman at the Luxor, What is your “Mixology Mantra”? experience to make it efficient. It can also but it was a gig where I got laid off frequently, My mantra, my credo has been the same since be helpful for people new to the industry to day one. “You enjoy the people at your bar, even when constantly making full time or part work with their distributor, and really get all time union bids. I felt it was time for a change. you’ll enjoy coming to work.” It’s always been you can from them. The “Big Two” can help I enjoyed bartending at parties, so I enrolled at about the guests, no matter which way the figure out some of these technical issues and the Culinary Institute. I took a one month bar- trends go.

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November 2013 I The Las Vegas Food & Beverage Professional 7

ASK DOCTOR SAKE…

Is Sake Home Brewing Possible?

Part III – Conclusion

From the previous Parts I and II, you now know Amazake (nonalcohol sweet-tasting rice drink), and Doburoku (sounds like DoBroke) after Amazake is fermented with yeast. FYI, I made Amazake with brown rice in the place of regular white table rice. Japanese have likely never made it as far as I know, because they think brown rice is not good for sake in any form. It might be the very first brown rice Amazake. Of course it is sweet with a little bit of bran (rice grain skin) smell but not very objectionable to me. It is healthier than regular Amazake due to higher contents of dietary fiber, minerals and vitamins, particularly B’s.

Now it is finally the time for Doburoku. Cooked rice and Koji (2 parts : 1 part) are mixed, which is put into a clean container (plastic bottle or glass jar sanitized by vodka) with 4 parts of water and a small amount of yeast. Mix well and leave it for 3 to 10 days. Bubbles (CO2) will push the mixture up in several days and a pleasant sake aroma will fascinate you. You may mix the contents on the first two days, but leave it without agitating after that. My small experiments have proved this recipe worked as long as sanitary conditions and temperature are appropriate. If a fermentation temperature is far above 68 F, fermentation appears to go too fast consuming sugar and generating CO2. If so, place the fermenting container to a cooler

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

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

place or refrigerator. The shape of fermenting containers seems important also. Do not use anything flat. Rather, use a cylindershaped container, which is able to maintain anaerobic conditions for alcohol formation. A clear plastic container of bottled water may be among good options. Here both saccharification (breaking rice starch down to fermentable sugar) and alcohol fermentation is supposed to take place simultaneously; that is the basic theory of sake brewing.

Through my experiments, I have come up with an alternative, slightly modified method. My idea is to make Amazake primarily first and then ferment it to Doburoku. It takes a shorter time for a sure outcome but it is a little bit off of the traditional sake brewing mechanism. First, pre-cooked rice is hydrated in warm water for 5 minutes or so. Alternatively, rice powder is gelatinized by a short boiling in water over gentle heat or in a microwave oven. Then cooked rice and Koji (2 parts : 1/2 part) are mixed in a heat resistant container (like a Pyrex) with 4 parts of water, which is maintained at around 150 F for one hour for saccharification. A thermo-bottle or mug might be good to minimize lowering the temperature. Cool down to below 68 F and put into a fermenting container. Add a small portion (1/4 part) of Koji and yeast, and mix well. The container is left at room temperature (up to 80 F) for one to two hours to initiate yeast growth. Then place it into a much cooler place or refrigerator.

Lower temperatures seemed better in my experiments with baker’s yeast. Bubbles push the content up and you may even hear a fizzy noise. If you do not see any sign of bubbling, take the container out to room temperature and leave for a couple of hours and then put it back to a cooler place or refrigerator. Do not seal a fermenting container because of the carbon dioxide being generated. In 3-7 days depending upon temperature, you will get a gruel-like drink with alcohol, Doburoku. It tastes enjoyably sweet, a little bit sour, slightly effervescent (still fermenting) and has a pungent sake aroma. Tasting might be good enough for sensing the presence of alcohol and its approximate contents due to body warming or mind exciting after swallowing. Try with whatever materials are available in either recipe. You will be successful with beginner’s luck. Your failure may be due to lack of sanitary conditions, inappropriate amounts of ingredients, or weak activities of Koji or yeast. Try again with corrections.

Shirozake (white-milky sake in translation) can be made by maturing Doburoku from sweet-sticky rice with Shochu (spirits of sake) or Mirin (flavored sweet cooking sake). Macolli, often served in a Korean restaurant or Korean-owned Japanese restaurant, is a Korean Nogiri or Doburoku. It is made from rice with such adjuncts as wheat and corn by yeast and lactic acid bacteria. It is not a 100% rice drink. It tastes sweet, sour, and has bubbles with alcohol content 6-8%, which could be home-made also. Again FYI, my Doburoku with brown rice was not too bad. Basically supernatant or a clear portion of Doburoku can be a conventional sake. How to make it is my next project.

Cheers or Kanpai with home-made sake, Doburoku!

8 The Las Vegas Food & Beverage Professional I November 2013

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By Adam Rains

Behind the Stick

Adam has a passion for food, wine & spirits.

He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is “fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes. www.lasvegascocktailweekly.com

Exodus of Flavor: Part 2 Let’s face the facts. As bartenders, all of us are using a concentrated “rotten” substance, alcohol, as our base for a consumed product. Just by this very fact, I feel that we owe it to our guests to be as fresh as possible with the other ingredients that we use. The range of flavor that we can evoke is vast when using both fresh and aged products together. Also, one cannot argue about the nutritional value and bursting effervescence of a fresh product that trumps all preserved organics. In the preserved food, all or most of the essential oils can disappear and are replaced by the preservative (salt, chemicals and others).

All of the fresh aroma is gone or has been muted and all of the life that is apparent in the fresh ingredient is fleeting. It is obvious when saying, using fresh ingredients comes through in the drink just the same as it would in a dish.

The times are changing; we have already made the “Exodus from Flavor,” but the pendulum is swinging back the other way. We are no doubt in a new renaissance for bartending; there is a new desire for new flavor profiles and for simplicity as well as complexity of flavor in drinks. Many of us are looking back in order to move forward, and making drinks from before the time of agricultural industrialization and widespread refrigeration. Bars all across this nation are now becoming reacquainted with the citrus press and people’s palates are yearning for what is real. It is no secret that people are demanding it and we should all do it, if for no other reason than not to get caught in the wake of the new “fresh movement.” It will soon come to pass that the artificially flavored and pasteurized juices that occupy the shelves behind most bars will not be the norm (I hope) and only be used by Armando Rosario is a longtime proponent of absolute necessity. Don’t live in the past; we the power of freshness. I spoke to him in an are no longer subjugated to use bomb shelter interview for my podcast Las Vegas Cocktail bartender ingredients. Please don’t be afraid of Weekly. We discussed the last international doing things the way they should be done. Say cocktail competition that he won in Europe; it; yes, we can! And just know that Freshness is Armando mentioned, “I was the only one that a Virtue, Freshness is Easy and Fresh is Best! To had three fresh ingredients in my cocktail.” accept mediocrity and the status quo is to accept We talked at length about the changing face of defeat; just don’t do it!

Mixology and how the USBG is leading the way Let’s not let the lazy norms of bartenders past for changing the way things are done. Even if creep up on us during those endless moments everyone has not yet caught on, it is no secret of chaos and weeded nightmares. Embrace the that his mantra of “Making it Fresh, Keeping chaos, put life back into your bar and into your it Simple” has influenced many, including drinks. You will get used to the “new norm” and myself. As we were concluding our interview, be able to put out an amazingly fresh cocktail Armando reminded me, “Remember, there is that your guest will be talking about for years, no substitution for freshness.” I hold on to that and you will be able to do it fast and with a smile; statement as an absolute and plain truth. it is more than worth it. And please remember, Fresh is best, no doubt, but what does that mean drinkers should have all the time in the world, exactly? Does it mean that whenever I come for and they never forget… a cocktail at your bar, that you are expected to Oh, well, maybe sometimes!! Salute! use juice freshly squeezed from an actual fruit?

Yes, if the recipe calls for it, absolutely!!! Should Riff of the Month: you be uncompromising when it comes to what In keeping with seasonality, I am attempting to you produce? Positively! Even if there are times use the herbs in my garden before they vanish when we cannot adhere to our personal standard into their winter’s atrophy. Although we do of freshness, we must try! You may work in an not often see snow here in the Vegas valley, industrial grade food desert, but make do with the winter can still be a bit too cold for many what you have and always strive for better. Write delicate herbs. In the spirit of “waste not, emails, tell management what you need, even want not” I’m utilizing a part of the basil plant bring your own supplies if you have to, because that is many times thrown away, the blossom. there will come a time when this is required by This Thai Basil plant has a purple hue and a herbaceous and anise-like aroma. the guest. Try not to get caught behind. www.lvfnb.com

East Diamond Fizz

Bombay Sapphire East 1 1/2 oz The juice from a 1/2 Lemon 1/2 oz Apician Spiced Simple Shake and strain and fill with Brut Champagne Garnish with a Thai Basil Blossom & Sugar Rim Champagne Flute The Diamond Fizz is a play on the French 75; this riff makes a delicate, fragrant and zippy cocktail! The 5 Spiced Apician Simple has orange zest, star anise, and ginger that compound with the Asian botanicals in the Bombay Sapphire East. It is all brought together with freshness of the Thai Basil Blossoms direct from the Rains garden.

November 2013 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

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

Choices of Holiday Wines

les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid

The holidays are a time of celebration. Food and wine and parties go together. When people get together for a holiday gathering, a glass of wine is an enjoyable, relaxing beverage. Buying wine for a party can be somewhat confusing, but it doesn’t have to be.

Chardonnay: Chardonnay is a French grape, which has become a popular California wine. Chardonnay may taste buttery or a little like oak, depending on how it is aged. Chardonnay wines are very popular and are excellent with food or for sipping.

The choices for holiday wines are nearly endless. Sophisticated wine connoisseurs have refined their tastes and pair their food and wine with great care. The pairing of food and wine for a holiday party is not exactly a simple matter, because there are many different foods, with different tastes.

If it is the type of party where guests are bringing dishes to pass, the foods may not even complement each other, much less the wine. That’s OK, because it’s a party, and the mix and match texture of the food and drinks are part of the festive smorgasbord atmosphere.

Red Wines

There are many excellent, moderately priced wines in the $8.00 to $15.00 range. Choose wines for their enjoyment value. Wines that are good sipping wines are great choices. The three main categories of wine are: white, red, and blush. The majority of people simply prefer one of these categories. It is a good idea to offer at least one of each of these three wine categories.

White Wines Pinot Grigio: Pinot Grigio is an Italian white wine. Pinot Grigio is a light bodied wine, with a slightly fruity taste. This light wine accompanies many foods well and is an excellent sipping wine.

German Riesling: German wines are often stereotyped as sweet wines, but that is not the case. German wines have a long history, having been produced from the vineyards of Germany for centuries. There are many varieties of German Riesling, depending on the region that the grapes are from. The best Rieslings are dry white wines with a slightly spicy or fruity flavor. Sweeter varieties of German Rieslings are Kabinett and Spatlese.

Auslese is a sweet dessert wine. For a good party wine that makes pleasant sipping, try a German Riesling.

Beaujolais Nouveau: Beaujolais Nouveau is unusual among red wines, in that it is not a wine that improves with age. The 2006 vintage was released on November 16 and is ready to drink now. The wine might be described as a light red, because it is fruity and easy to drink. Beaujolais Nouveau is a wine that is meant to be fun and enjoyable, and that makes it a great party wine.

Merlot: Merlot is a rich, full bodied wine that is a little softer then Cabernet.

Cabernet: Cabernet is a popular grape. The full bodied, abundant tasting wine is often produced in California and the west coast.

Blush Wines White Zinfandel: White Zinfandel is a popular, blush wine. Blush wines are pink in color and are lighter than red wines, and sweeter than white wines. Blush wines are appreciated by those who do not care for dry or heavy wines.

Champagne: New Year’s Eve is fast approaching and champagne is the beverage of choice to ring in the New Year. There are many brands of champagne, costing anything from a few dollars a bottle to hundreds of dollars a bottle. A good brand of champagne in the $10.00 range is Korbel.

Korbel champagnes come in Brut, Extra Dry, and Rose Brut.

These are just a few of the popular varieties of available wines. Wines are very popular to have at parties and holiday dinners. Party wines do not need to be complicated. Have a few varieties on hand and that will please most palates. Open them up and enjoy the party. Remember Wine is Food.

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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 Senior Learning Design Consultant 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.

Email: alice@lvfnb.com

Interview: Pierre Sparr Grand Vin d’Alsace This month, I had the fortune of meeting Patrick Aledo, General Manager of Maison Pierre Sparr Successeurs, while he was in town.

With such a long history spanning back to 1680, Pierre Sparr now has 15 hectares of vineyards in the Haut-Rhin region of Alsace. They strive for sustainability in the vineyards, while paying attention to the terroir when making wine growing and wine making decisions. Longstanding relationships (some more than 40 years) with neighboring growers allow Pierre Sparr to also source high-quality fruit from 150 additional hectares. The winery’s motto, “Excellence without compromise,” is very accurate, achieving great quality and consistency in recent years since Cave de Beblenheim co-op purchased the winery in 2009.

Pierre Sparr is a food-friendly wine with a unique vinification process resulting in very rich wines, due to fermentation on their lees for a minimum of 7 months. These full-bodied wines can be consumed immediately, and as Aledo puts it, “If I sell the wines, it’s because you can drink it.”

After meeting at the Vinexpo Fair in Bordeaux in 2011, Pierre Sparr appointed Wilson Daniels as their exclusive U.S. importer one year later. I sat down with Aledo at Blue Ribbon Sushi Bar and Grill at the Cosmopolitan Las Vegas, where you can try some of Pierre Sparr’s wines. We also had a wonderful dinner paired with Pierre Sparr wines at Marche Bacchus in Summerlin (keep an eye out for a future article!). Here is a recap of our interview.

What is your vision for Pierre Sparr? We strive for a consistent, quality food-friendly wine at a consumer-friendly price-point. Food-friendly means it needs to be dry, not too high acidity, fullbodied, not sweet. It needs to be aromatic, not chemical smelling. We want to [produce wines that are] in the middle [of the spectrum], not the extremes, and are well balanced. Blending also helps to ensure consistency from year to year, similar to the non-vintage Champagne in France.

Patrick Aledo, General Manager, Maison Pierre Sparr Successeurs

What is your most popular wine? Our best selling wines currently are the Sparkling Rosé and our dry Riesling.

What type of cuisine or flavors would you pair your wines with? All of Pierre Sparr wines can be consumed alone; however, Aledo does suggest a few food pairings with the specific wines: • Pinot Blanc and a salad or sandwich • Riesling with seafood, like fish • Pinot Gris with duck, or mushroom dishes • Gewürztraminer with spicy foods, or intense flavors like Thai. Aledo highly recommends a strong blue cheese with this wine!

• Last but not least, the “One” wine (blend of Muscat, Riesling, and Pinot Gris) is great with fresh vegetables (especially asparagus!) or tempura.

Fun Fact time! Is there anything unique about your and/or Pierre Sparr that you would like readers to know? In January of 2009, a few months after the standard fall harvest season, they realized that they forgot to harvest one parcel of Gewürztraminer grapes! Not only did these grapes have noble rot, they also froze during the cold winter, and took two days to crush them! The result was an accidental Icewine equivalent wine. The combination of noble rot and freezing of the grapes created a highly concentrated, high-acid wine that had more than 200 grams of residual sugar (this is a very rough estimate, because their measurements maxed out at 200g).

Due to the unique circumstance of this wine,

Pierre Sparr does not sell this wine, and has less than 2000 bottles remaining. However, if you were to visit their winery, and mention that you read this story, Patrick Aledo says that he will gladly pull the cork on a bottle for you to try this once-in-a-lifetime wine!

The following wines are available through the Wilson Daniels portfolio: • Alsace One • Cremant d’Alsace Brut Reserve • Cremant d’Alsace Brut Rose • Gewürztraminer • Marquis de Perlade Blanc de Blanc, Vin Mousseux de Qualite • Pinot Blanc • Pinot Gris

• Riesling • Coming Soon: Grand Cru Riesling, Pinot Gris, and Gewürztraminer It was such a pleasure meeting Mr. Patrick Aledo during his short trip to Las Vegas. After tasting through the Wilson Daniel’s selection of Pierre Sparr wines, I am confident that Las Vegas consumers will be very pleased with the quality of wines, especially with the great price points (still wines are around the $15 mark depending on the varietal, and the sparkling wines are ~$20, both at retail prices).

For more information on the wines, please visit the Wilson Daniels website: http://www. wilsondaniels.com/our-portfolio/pierre-sparr/ Until next time, cheers!

Alice

Patrick Aledo, Michelle Makil, Jeff Wyatt (owner of Marché Bacchus), and John Smith

12 The Las Vegas Food & Beverage Professional I November 2013

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Southern Wine and Spirits

Academy of Spirits and Fine Service

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

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

Photos courtesy Southern Wine and Spirits

For professionals in the Food and Beverage industry looking to set themselves apart from their peers and to raise their standing to the Resident Expert in all things liquor related, get yourself to the muchlauded Academy of Spirits and Fine Service. Southern Wine and Spirits plays host to this 12-week course, instructing in masterful detail everything relevant to a particular category of spirits.

The instructor, Francesco Lafranconi, was the studious and enigmatic presenter of the weekly meeting. Along with fellow educators J.R. Starkus and Leann Kruger, Francesco would give a primer on a different class of alcohol each week (Gin, Liqueurs, Congac, etc), and often bring in world-class experts in the field. In addition to an education on spirits and distilling, there was a section devoted to mixology, the anatomy of a cocktail and service. There was even a friendly cocktail competition at the end, where seasoned mixologists and novices can compete on an even field.

The coursework in the Academy is sourced from the United States Bartenders’ Guild, and works closely in conjunction with the guild for a parallel education. The Academy is also the only program recognized by the International Bartenders Association.

Week after week, the camaraderie between students throughout the industry, everything from popular local mixologists to a humble barback looking to increase his appeal to management, will grow to a familiarity known only to those that have taken the plunge. Like twin fraternities, the morning class and the evening class would come to recognize each other through industry buzz. Questions of “who else has been to the Academy?” begin to circulate, with graduates from past years swapping stories and giving advice to the newest crop of attendees.

There is no equal to the density of information in the subject of beverage than the Academy. There is a reason why so many will heed the call and spend the better part of 3-4 months taking these amazing classes. The best part is that for those so inclined to learn the subject, they are also tremendously fun. Rare 1959 sherry, whole lines of premium American bourbon, and even some seriously impressive names in top-shelf scotch, liqueurs, and cognac all will be the highlights of classes, definitely all something ready to brag about the day after. The class is equal parts serious education and great excitement in trying new things. After all, like Francesco Lafranconi says, “We’re not drinking, we’re learning!”

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November 2013 I The Las Vegas Food & Beverage Professional 13

By Victoria Pindrik

Interview with Jon Taffer

Victoria Pindrik has a passion for the hospitality industry and is currently a senior at the University of Nevada, Las Vegas, pursuing a degree in Hotel Administration. She holds the position of Marketing and Public Relations Coordinator for UNLV Epicurean Society.

In the nightclub and restaurant industry, there is no one better than Jon Taffer, the president of Nightclub & Bar Media Group and host of Bar Rescue on Spike TV. He has had over three decades of hands on experience, and he uses his experience to help others. In this interview, I had a chance to sit down with Taffer, talk to him about his views on the nightclub industry here in Las Vegas, his new book Raise the Bar: An Action-Based Method for Maximum Customer Reactions, and his plans to open a bar on the Strip, that will be like nothing we have ever experienced.

If you could “rescue” one bar or nightclub in Las Vegas which one would you choose?

So many have come and gone that I would have; I don’t want to piss anyone off. I know who they are; I wonder if they know who they are. I have to keep it to myself.

What are your impressions of the Las Vegas nightclub and bar industry?

As an individual, and the president of Night Club & Bar, I know what the sales are of the top 100. Out of the top ten best nightclubs, seven are right here in Las Vegas. For example, Hakkasan makes 130 million annually, which is not possible anywhere else in the world. No one can spend this kind of money anywhere else. No one anywhere else can spend 750 dollars per bottle at a nightclub (ex. Phoenix, Denver). Las Vegas has adapted, and functions with great exclusivity, and attacks the market differently. Las Vegas has a unique operating system in the world, and I would challenge anyone who would step up to the plate and do what they are doing. Las Vegas has the best nightclubs by far, the way they sell, market, and merchandize them. They have to be good at it. Vegas operators don’t realize how good they are to be able to achieve what they do.

What is an ideal bar scene?

Vegas nightlife is energetic. All the top venues such as Hakkasan, XS, Surrender, Marquee, Tryst, Pure, Tao, etc., have really high energy.

Out of 40,000 people that attend the Night Club & Bar Show, about 5,000 participate in the nightclub activity, while others scatter to a

more low energy, intimate, so they can network and worked twice as hard as anyone I know. I and talk. Las Vegas lacks that. There is a believe what you put in is what you get. Henry huge opportunity here in Las Vegas to create Ford and Thomas Edison were insomniacs the perfect bar experience. At the moment I and really good at what they did because they am talking to two different companies about worked 20 hours more than anyone. I was a opening a new bar on the Strip. I can say it will freaking nutcase—20 hours a day and slept be the best, and it will have the highest sales. one day a week—and I still do.

An announcement will be made shortly.

The nightclub/bar industry has really taken How do you choose which bar to rescue by storm in the recent years. What in your when there are so many applicants? opinion was the reason behind it?

We have about 1000 applications a season. We It’s rewarding. Drive down Sunset in Los have a casting company and there is a process.

Angeles and there are billboards everywhere, First we check if they are felons (all the legal and there are pictures of DJ’s who are stuff). Next we look and see are they really in playing here in Las Vegas. The DJ’s drive the trouble— or are they trying to hustle a remodel billboards, and many of them are more famous out of us. Once they pass all of that, we send than bands. Having a DJ at the club sounds one producer with a camera and interview like having a celebrity there. It seems like all each employee for about 15-20 seconds. We of a sudden a nightclub can’t be on its own ask a question or two to get the feeling of their without having a famous DJ. At the same time personality. Then we review the short videos we should be sensitive to trends. The pendulum and make the selection. It is as much about swings back and forth, and it’s great for now, the people and their personality as it is about but I wonder how long it will last. the bar. We want to make sure that it will be Can you tell me about your newly released something that the audience will be interested book, Raise the Bar? in and that it has a good story. I also want to I wanted Raise the Bar for food and beverage clarify that none of the people on Bar Rescue professionals. At the end of the day we are are actors; it is exactly what you see. not in the hotel, food & beverage industry, we How did you get into bar rescuing? are in the business of reactions (trademarkIt wasn’t a plan; I just got good at it. What reaction management). For example, a chef people don’t know is I was a food and beverage isn’t preparing an entrée, he is cooking a manager, general manager at a hotel and reaction. He/she who creates the best reaction I know how to run a property. I have taken wins. Almost all food & beverage service properties, bought restaurants and sold them. quality (textbook) is wrong. Quote me, it’s BS. I love the business. I invested in my future at It’s “restaurant 101”; we are in the business of a very young age. I was really career focused making reactions.

14 The Las Vegas Food & Beverage Professional I November 2013

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By Al Mancini

On the Edge with Al Mancini

Among the most unconventional food experts in America, Al Mancini is co-author of Eating Las Vegas: The 50 Essential Restaurants and host of the upcoming Travel Channel show All Forked Up. His passion is making dining, on every level, accessible to everyone.

Follow Al on Twitter @almancinivegas

Hitting The MGM Grand’s poolside Burger Bash during the Food and Wine All-Star Weekend, I found myself returning to the booth of L’Atelier by Joel Robuchon more than any other. That’s not surprising, since their mini-burgers were topped with foie gras – an ingredient I find hard to resist. I suppose I also shouldn’t have been surprised that some of my colleagues were turning their noses up at those luscious burgers, some for reasons of taste, others on moral grounds.

As anyone who reads my work knows, I take the ethics of dining very seriously. I’ve campaigned against shark fin for being cruel, wasteful and environmentally damaging. I stick primarily to sustainable seafood. I’ve encouraged people to cut down the amount of animal products in their diet for the health of the planet, their own personal health, and the fact that America’s insatiable demand for them leads to horrific factory farming conditions. I support the use of local products when possible. In other words I get it – at least to some extent. What I don’t get is this continued prejudice against foie gras,

which seems to be based on out-of-date facts, misinformation and myths.

Let’s start with the myths. Animal rights activists claim a fattened liver caused by over-eating is cruel, and often refer to it as “diseased.” But ducks and geese naturally overeat before migration to store fat in their liver for the trip. Many also believe the feeding tubes are cruel, because they imagine how they would feel with a tube shoved down their throats. But ducks don’t breathe through their throats, they breathe through their tongues.

(Eat the duck tongue tacos at China Poblano and you can actually feel the air passage!) So a feeding tube doesn’t interfere with their ability to breathe. If you watch videos of the feeding process, which lasts less than a minute, the tube doesn’t even appear to be that uncomfortable for them. (After all, they swallow whole fish and frogs in the wild!)

I will admit there was a time when foie gras ducks were raised under more cruel conditions – and nations where they still are. Their pens were tiny (although no more confining than

what the chickens in your local supermarket were forced to endure). And the gavage, or “force-feeding” period that occurs at the end of their lives to fatten their livers, was conducted with harsh metal tubes shoved down their throats. When the uproar began in the 90s, American foie gras producers vowed to change that process. Foie ducks now start their life as free-range animals with unlimited access to either a large enclosed area or an outside field.

For the gavage, they live in smaller enclosed pens that still provide plenty of room to spread their wings, walk around and socialize. And the tubes used on U.S. farms are pliable plastic.

Simply put, American foie ducks live infinitely happier lives than any factory-farmed chicken, cow or pig.

The greatest irony of California’s ban on foie gras is that America’s second-largest producer, Sonoma Foie Gras, was forced to move its operation to Canadian facilities that originally didn’t live up to their cruelty-free standards.

Good job foie critics – you succeeded in making the ducks’ lives worse!

5th Annual Margarita Festival The 5th Annual Margarita Festival celebrated Mexican Independence weekend and tequila, of course. Taking place on Sept. 15 at the Lake Las Vegas Village in Henderson, NV, the event welcomed 20 of Las Vegas’ most revered bars and its talented tastemakers who went head-to-head in a competition to create the best margarita in town.

Judges – including Wirtz Beverage Nevada’s Andrew Pollard, CRT Certified Specialist Layla Lynn and Seven Magazine’s Xania Woodman – along with festival-goers had the opportunity to taste and vote for their favorite margarita. At the end of the day, Master of Ceremony Kevin Vanegas of Wirtz Beverage Nevada, had the privilege of announcing the winners – Christina Dylag and Lyle Cervenka of the Velveteen Rabbit – and award them their first place prize, a trip to Mexico.

Photos by Krystalyn Malbon

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November 2013 I The Las Vegas Food & Beverage Professional 15

By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage

WHAT’S COOKING?

Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries.Email: bob@lvfnb.com

Chef Jean George Vongerichten Gives Tour of His Steakhouse

Opens at The Mirage

Photos by Scott Harris

Chef also displayed the whole line of cuts used at the steakhouse, including Japanese A5 Kobe, Australian Wagyu Tenderloin, NY Strip, Porterhouse and Filet Mignon.

None of us dreamed that we would be sampling all of these fine cuts, yet plate after plate was brought out for our tasting pleasure. The Japanese A5 Kobe was a special treat, and contains so much marbling that it practically melts in your mouth. Some of the cuts were grass-fed and some corn-fed, and we sampled both to appreciate the nuances of each.

After eating our fill of succulent beef we barely had room for treats from Pastry Chef Jessica Morgan, who brought out brownies, chocolate cookies and a delicious brown butter carrot cake with cream cheese frosting and cassia ice cream. I learned from Chef Vongerichten that cassia is a stronger flavored version of cinnamon that is grown in Southeast Asia.

Chef Vongerichten and his team are outstanding hosts and certainly know how to spoil their media friends and also educate us on the finer points of creating the perfect steak.

Tom Colicchio Heritage Steak

Photos courtesy Heritage Steak

While in town for the Food and Wine All-Star Weekend Oct. 4-6, renowned Chef Jean George Vongerichten was kind enough to host a media lunch to show off his Jean George Steakhouse at Aria and his repertoire of finely crafted steaks. Chef proudly gave us a tour and pointed out design aspects meant to pay homage to the bovine, including simulated milk drippings hanging from the circular bar, walls covered with cow snouts (sans eyes) and small planters of grass at each table to represent the pastures that feed the grass-fed beef. We briefly stopped to view the collection of 750 wines, worth ¾ of a million dollars, the largest selection in the Aria resort; and the Chef’s Table—a private dining room equipped with windows for guests to view the action in the kitchen.

After touring the kitchen, Chef demonstrated how he makes his savory homemade hot sauce, a mixture of habanero, orange bell pepper, oranges and elderflower cordial that is fermented overnight, then strained and mixed with butter. We were given tastes of the sauce before and after having the butter added. I found the before version to be much hotter, and Chef Vongerichten explained it’s because the butter tones the heat down. The finished version is delicious, with just the right amount of spice to complement the meats without making your palate burn.

Chef Richard Archuleta explained how the 100% natural beef containing no steroids, antibiotics or hormones is cooked over an open flame grill using sustainable apricot and mesquite woods and simply seasoned with Sonoma Kosher Salt, fresh cracked pepper and olive oil, which helps caramelization and prevents the meats from sticking to the grill.

Tom Colicchio, known for his residency as judge on Bravo’s Top Chef, has opened Heritage Steak, his second Vegas steakhouse.

This one is set in the atrium of The Mirage in the former space of Kokomo’s and features cooking over an open flame.

Colicchio pegged Cleveland native and Le Cordon Bleu London graduate Anthony Zappola as executive chef. Zappola spent eight years working for Colicchio at Craft restaurants in New York and LA, and before coming to Vegas was most recently executive chef at the Royce Wood-Fired Steakhouse at the Langham Hotel in Pasadena, where he gained experience cooking on the restaurant’s wood-fired grill.

At Heritage three types of grills are used: charcoal, wood-burning oven and a versatile oven that serves as a hearth, broiler and smoker.

Nearly everything on the menu spends some time on the fire, which Chef Zappola says uses oak because it burns hotter and longer without imparting aggressive flavors.

All ingredients are organic or natural with many sourced from farmers markets. The menu is a meat lover’s dream with hormone- and antiobiotic-free grass-fed and corn-finished beef in cuts of New York, Ribeye, Porterhouse and A5 Japanese Wagyu; as well as Short Ribs, Lamb Ribs and Rack of Lamb.

The beverage menu includes a craft beer list that is possibly the finest in The Mirage, with 10 taps pouring nothing but worthy craft beer choices such as the locally-brewed Joseph James American Craft Lager, Speakeasy The Witness Wit, North Coast Old Rasputin Imperial Stout, Ballast Point Sculpin IPA and Firestone Walker Wookey Jack Black Rye IPA; 300 wines; and a collection of rare and high-end whiskies.

Desserts are the handiwork of Chef Natalie Morgan, who has an impressive resume, having honed her skills at Joël Robuchon’s The Mansion at MGM Grand, Prime at Bellagio and Bouchon at The Venetian. During my visit I enjoyed her Chai Tea Semifreddo—pumpkin pound cake, cinnamon whisky froth and pumpkin seeds.

Open daily from 5 to 10 p.m. Lounge open 5 to 11 p.m. Sunday through Thursday and 5 to 11:30 p.m. Friday and Saturday.

16 The Las Vegas Food & Beverage Professional I November 2013

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Brett’s BY

ENTERTAINMENT HORIZON

Next spring, “MAMMA MIA!” that previously played more than six years at Mandalay Bay will debut an open-ended run at The New Tropicana in the newly renovated Tropicana Theater.

Cannery starting Nov. 6.

Blue Man Group celebrated its one-year anniversary at Monte Carlo recently with an appropriate blue cake for cast and crew.

Flamingo headlining comedian George Wallace has released his first book “Laff It Off” with jokes and a lesson on how to live life with laughter.

Forte Tenors came in number four in Season 8 of NBC’s “America’s Got Talent” and will headline at the Tropicana Dec. 28-30.

Rock the Saddle is a new weekly Thursday concert series at Revolver Saloon inside Santa Fe Station featuring free performances by upand-coming rock music artists.

OD, the estimated 50-year-old, 320-pound rescued sea turtle that had a lung infection, is new at Shark Reef Aquarium at Mandalay Bay and joins two additional green sea turtles and 22 other species.

“Jubilee!” running more than 32 years at Bally’s will undergo a major transformation in early 2014.

Bringing the show into the contemporary age is world famous director/choreographer Frank Gatson Jr.

Cher will visit the MGM Grand Garden Arena next May 25 on her North American Tour “Dressed to Kill” that begins in March.

The Flamingo renamed its showroom the “Donny & Marie Showroom” after the duo celebrated their five-year anniversary at the property and signed an extension to perform through 2014.

Tony and Emmy Award-winning sensation Kristin Chenoweth will perform an exclusive New Year’s Eve concert at The Smith Center.

Luxor’s adult revue “Fantasy” unveiled its 2014 “Unleash Your FANTASY” calendar shot by renowned photographer Oscar Picazo and featured each showgirl in animal print body paint.

“Legends in Concert” at the Flamingo will perform a holiday-themed show Dec. 2-30 showcasing superstar tribute artists Madonna, Michael Bublé, Michael Jackson and Elvis singing some holiday favorites.

“The Phat Pack” show at the Plaza downtown, which opened a year ago November, will hold its final performance on Saturday, Nov. 16. The trio comprised of Bruce Ewing, Ted Keegan, and Randal Keith is not disbanding.

Las Vegas classic rock band Phoenix will perform every Wednesday from 9 p.m. to midnight in Marilyn’s Lounge at the Eastside

DINING MERRIMENT

Miracle Mile Shops at Planet Hollywood are ushering in three new dining places–Ketchup Premium Burger Bar in November, Meatball Spot in winter and Tervis in December.

Bier Garten, an indoor/outdoor 160-seat eatery offering German-inspired food, microbrews and imported beers on tap in a relaxed beer garden setting is opening this month in front of the Plaza with the tagline “Beercraft and Foodery.”

Aliante is offering farm-to-table dining with the opening of a new 200-seat, 24-hour café, FARM 24-7 on Nov. 1, coinciding with the resort’s oneyear anniversary as an independent property.

Sammy’s Restaurant, Bar & Grill opened in Henderson offering lunch and dinner and serves the full menu in its 24-hour tavern.

Casa Bar at the Cannery re-opened after a stylish modern remodel that added extra seating.

RANDOM NEWS

The adrenaline rush VooDoo Zip Line is set to open this month at the Rio and start on the 50th floor of the Masquerade Tower.

The MGM Grand and Delos are expanding Stay Well, the world’s first-ever wellness hotel rooms, from 42 to 171 rooms and suites to encompass the entire 14th floor of the hotel’s main tower.

18 The Las Vegas Food & Beverage Professional I November 2013

The Act inside The Venetian/Palazzo closed suddenly last month and so did haunted attraction Eli’s Roth’s Goretorium after one year on the Strip.

Ghostbar on the 55th floor of the Ivory Tower at the Palms has undergone a $50 million renovation for a new black, white and fuchsia look.

Goodwill of Southern Nevada opened its largest store at 741 S. Rainbow Blvd. with a brand new Career Connections Training Center.

Each month on the third Thursday, Chef Brett Uniss of Honey Salt takes shoppers on a free culinary journey with demonstrations at Williams-Sonoma at 1001 S. Rampart Blvd.

The LVH moved its five-table Poker Room to just in front of the LVH Theater. www.lvfnb.com

Late Night Dining with Kim

By Kim Trevino Kim Trevino is an avid lover of all food and wine. She graduated from UNLV with her BA in Journalism and Media Studies and her ultimate goal in life is to help those in need and inspire young girls to live the life of their dreams.

Her greatest passion is writing and you can visit her own personal blog site at http://lessonsfrommylife-bykim. blogspot.com

An Evening Date with John Cutter and Sammy’s 24-hour Woodfired Pizza

in Southern Nevada to offer a 24-hour gaming tavern.

However, it is also a Sammy’s that is unlike its predecessors, and the moment you walk in you are already blown away.

Photos by Kim Trevino

While sitting in the stunning atrium, which faces Green Valley Parkway and is open to the outside when the weather permits, Len Bauer, the General Manager, sat down to have a chat with me. A genuine professional in the industry, Bauer has been in the business for 20 years. He started by working for Claim Jumper for 17 years, BJ’s for a few years, and now finally the new Sammy’s. Bauer explained to me what he loved most about the opening of this Sammy’s.

“There are a billion things,” said Bauer. “It’s getting to know the community and introducing them to a brand new Sammy’s like never before.

It is the new direction we want to go in and we are excited for the new place.”

John Cutter 11770 West Charleston Blvd.

Open Monday-Friday 11 a.m.-2:30 a.m.

Saturday-Sunday 8 a.m.-2:30 a.m.

John Cutter, located in Summerlin, is tucked discreetly beside a shopping area that has everything you need.

When you first walk into the restaurant, an old school saloon vibe comes to life, which helped to set the ambiance for the rest of the evening.

While we spoke, a bevy of appetizers arrived at our table, including the Tuna Chips, Chicken Nachos, Soft Pretzels and the Philly Fries. The Tuna Chips, which are Cajun-seasoned tuna with citrus soy served on a wonton with wasabi, were my favorite. For the main course, the Ranch Chicken Sandwich and the Philly Cheese Steak Sandwich were brought out, which were both appetizing and filling.

At the end of my night, it was the ambiance, the welcome smiles of all the staff, and the genuine hard work that everyone participated in, that makes John Cutter truly fantastic.

The full menu is served daily and provides guests with the ability to try a variety of different dishes to choose from including, appetizers, sandwiches, salads, steaks and entrees.

Sammy’s Woodfired Pizza 1501 N. Green Valley Parkway

As I settled into my booth, Kristie Morrison, the General Manager, greeted me with such delight and warmth. She explained that everything at John Cutter is homemade, fresh food is delivered daily, and nothing is frozen, because there is no freezer. Morrison also serves as a bartender and has been with the company for 14 years. Born and raised in Las Vegas, she helped to open John Cutter five years ago and has been there ever since, along with most of her staff. “80 percent of the staff has been here since day one,” said Morrison. “It’s nice to come to work and work with your family, and I wouldn’t ask any one of the staff to do something I wouldn’t do as well.”

The newest Sammy’s Woodfired Pizza opened on September 26, and is the first of the locations

www.lvfnb.com

Tapas were brought out to start the night, including the Hot Rocks (sliced New York steak with chili ponzu and miso sauce; you do your own grilling on the rock) and the Vietnamese Crab Stack, both of which were delicious and unique.

For the main dish, the New York Style pizza and the Shrimp and Organic Grits continued to

Open 24 hours

surprise and fulfill my every expectation. Much to my joy, when dessert arrived (Sticky Toffee Pudding and Crispy Mini Donuts), my stomach was still craving more.

A daily happy hour from 3-6 p.m. and 10 p.m. to 1 a.m. (in the bar and lounge) gives patrons half off a selection of 15 tapas to choose from, $2 off of 16 beer taps (more than any other location), wine by the glass and cocktails.

With 30 new menu items, live or DJ music coming very soon (Friday and Saturday nights), and the full menu being served in the 24-hour tavern, it is safe to say that this Sammy’s met all my needs.

November 2013 I The Las Vegas Food & Beverage Professional 19

La Cucina Food & Wine Festival Sponsored by The Venetian Las Vegas, La Cucina Italiana & Southern Wine and Spirits of Nevada

December 5-8, 2013

By Joe Fogarty

The most extravagant Las Vegas culinary event of the year arrives at The Venetian this December as part of its annual Winter in Venice celebration. The La Cucina Italian Food & Wine Festival will be taking place on Dec. 5-8 and will host an array of events and activities sure to satisfy everyone from food enthusiasts to people just looking for a way to spend an afternoon.

Serving as a driving force behind the event and as its master of ceremonies, Chef Mario Batali heads an impressive line-up of world-famous chefs and food experts which includes Chef Wolfgang Puck, famed “Butcher of Panzano” Dario Cecchini, world-renowned pizza-maker Robert Caporuscio, accomplished baker and Cake Boss star Buddy Valastro and sommelier and author Anthony Giglio.

Daily events feature plenty of Italian-themed demonstrations, including how to make traditional Italian pasta shapes, how to mix Italian cocktails and a tasting tour of artisanal Italian beers. In addition to the regular events, there will be several marquee events highlighting the festival.

Dec. 5 from 7 to 9 p.m. VIP guests can join Chef Wolfgang Puck and Dario Cecchini for a private dinner at Puck’s CUT steakhouse, featuring traditional Tuscan-style meat dishes. In addition to the meal, Puck and Cecchini will be sharing stories and lively conversation throughout the evening. Cost is $250 per person.

Dec. 6 from 7 to 11 p.m. Chef Mario Batali will prepare and host “The Grand Banquet” in The Venetian’s Grand Collonade.

Attempting to conjure the feel of a traditional Tuscan banquet, the meal will be served family-style at a single long table and will feature Italian staples like veal carpaccio and what Chef Batali calls “the porchetta to end all porchettas.” Cost is $500 per person.

Dec. 7 sees two major events. First, in the afternoon from 11 a.m. to 2 p.m. there will be a village-like setting featuring homemade Italian foods and workshops dedicated to educating people about authentic Italian culture and food. Join Southern Wine and Spirits’ Executive Director of Mixology and Spirits Francesco Lafranconi, as he demonstrates how to mix the perfect Italian cocktail. During this time, guests can also visit the center stage and meet with celebrity chefs and mixologists. Cost for the afternoon is $50 per person.

Later, from 7 to 10 p.m. Robin Leach hosts Bella Notte, a ceremony which will honor Italian-Americans who have significantly contributed to the presence of Italian culture in the United States. Attendees of the event will experience the finest in Italian cuisine and entertainment.

The cost is $150 per person and a portion of the proceeds will be given to the Cleveland Clinic Lou Ruvo Center for Brain Health.

20 The Las Vegas Food & Beverage Professional I November 2013

Dec. 8 closes out the festival from 11 a.m. to 2 p.m. with The Great Venetian Truffle Hunt, which takes place across Chef Batali’s three restaurants located in The Venetian and Palazzo. The event begins with a traditional Italian breakfast, after which each guest will sample truffle dishes with paired wines.

Each guest will then be given a half

Buddy Valastro

of a golden-colored truffle. Each restaurant will have a hidden truffle which will match the half of one guest at each restaurant. The three winners will be given prizes and have their names entered in a raffle to win a trip to Italy where they will visit the La Cucina Italiana Cooking School. Cost for this evening is $150 per person.

Dario Cecchini

Anthony Giglio

Roberto Caporuscio

Wolfgang Puck

Mario Batali

www.lvfnb.com

La Cucina Food & Wine Festival at The Venetian - December 5-8, 2013

La Cucina Italiana Magazine’s Star-Writer: Chef Faith Willinger

By Joe Fogarty

Many American foodies dream about visiting Italy and experiencing the rich culinary culture that has inspired some of America’s favorite foods. Faith Willinger took that desire to another level by emigrating from the US to Italy in 1973 and she has been there ever since, writing about her adventures through the food world.

Willinger’s writing can be read on her food travel blog at www.faithwillinger.com, in La Cucina Italiana Magazine online and her four published books. Her blog features stories, recipes and even prints of her sister’s watercolor paintings that were featured in the book Adventures of an Italian Food Lover. Her books are combination cookbook travelogues that guide the reader through a trip to Italy by way of their stomachs.

On her site, she recalls studying under a master chef who told her that his food would always be better because he lived further north in Italy and so he would always have access to better ingredients. This experience influenced her approach to the art of food and she began focusing more on the quality of the ingredients than the complexity or creativity of a recipe.

According to her, a simple combination of the best possible ingredients allows people to savor the quality of each individual part.

In addition to writing, Willinger also offers various “food tours” through different parts of

THURSDAY - DECEMBER 5, 2013 7:00 p.m. – 9:00 p.m.

Dinner with Wolfgang CUT, The Palazzo Wolfgang Puck and Dario Cecchini FRIDAY - DECEMBER 6, 2013 7:00 p.m. – 11:00 p.m.

“The Grand Banquet” Grand Colonnade, The Venetian Mario Batali and Dario Cecchini

Italy. Her “In Panzano” tour is centered around a visit to Dario Cecchini, one of Italy’s most famous restaurants, to try some of the best tasting beef and pork in the world. The tour also includes a wine tasting at an organic winery.

As for the future of Willinger’s food adventure, her most recent blog entry mentions plans to rehaul her website to make the vast amount of information more easily accessible. One idea she offers is an interactive regional map to make it easier to filter information, and she says that she is open to suggestions from her readers on how the site can be improved.

With step-by-step authentic recipes from their test kitchen in Milan, La Cucina Italiana has been the ultimate authority on Italian food and cooking since 1929. Published seven times yearly, readers are treated to the classic tastes that are represented by Italian cooking along with tips and techniques.

La Cucina Italiana Magazine www.lacucinaitalianamagazine.com

www.lvfnb.com

How to Bring Meat to a New Level with Dario Cecchini How to Make the Grandest Italian Cake with Buddy Valastro “Cake Boss” How to Make Artisanal Salumi with Jason Neve - Special Appearance by Mario Batali

How to Make Classic Pasta Shapes – Old Age of Pasta with Terry Mirri

WINERY: PLANETA Winemaker: Alessio Planeta

Special Guest: IMPORTER: WINEBOW Owner: Leonardo LoCascio

How to Make Pizza with Neapolitan Pizzaiolo Roberto Caporuscio

How to Create Avant-Garde Dishes with Garofalo Pasta & Francine Segan

WINERY: CALDORA/FARNESE GROUP (Caldora, Vesevo, and Feudi San Marzano) Owner: Valentino Sciotti

WINERY: BOTTEGA WINE AND LIQUEURS Owner: Sandro Bottega

SATURDAY - DECEMBER 7, 2013 11:00 a.m. – 2:00 p.m.

“How to Italian” The Palazzo, Waterfall Atrium

How to Taste Olive Oil with Gourmet Cooking and Living’s Italian Olive Oil of the Month Club

Winter In Venice Featured Vintners

WINERY: CASTELLO DI FONTERUTOLI / MAZZEI Owner: Francesco Mazzei

La Cucina Italian Food & Wine Festival Line-Up

How to Recognize and Cook the Perfect Pasta with Delverde Pasta Sommelier How to Cook Stress Free with Barbara Seelig-Brown How to Make Gelato with L’albero Dei Gelati How to Make Baci Perugina with Vivien Reimbelli How to Make a Variety of Tiramisu with Chef Vary How to Make Fresh Sicilian Cannoli with Giacomo D’alessandro How to Mix Like a Mixologist with Francesco Lafranconi Navigate the World of Artisanal Italian Beer How to Make Fresh Mozzarella with Belgioioso

SATURDAY - DECEMBER 7, 2013 7:00 p.m. – 10:00 p.m.

“Bella Notte” Doges Palace, The Venetian Robin Leach SUNDAY - DECEMBER 8, 2013 11:00 a.m. – 2:00 p.m.

Truffle Hunt B&B Ristorante, Carnevino and OTTO

For tickets & more information, visit: venetian.com/winterinvenice

November 2013 I The Las Vegas Food & Beverage Professional 21

awe-inspiring, by frank gehry.

The Keep Memory Alive Event Center in beautiful Symphony Park is the cornerstone of a reimagined downtown Las Vegas, where neon and cliché give way to a ribbon of steel and glass that comes to life under the desert sky. This one-of-akind Frank Gehry-designed space can be tailored to your individual event: corporate or personal, meetings or celebrations.

T h e s e a re t h e t i m e s t o re m e m b e r.

T h i s i s L a s Ve g a s , b y F r a n k G e h r y.

GRADUATION, BIRTHDAY AND RETIREMENT CELEBRATIONS CORPORATE EVENTS, MEETINGS AND RECEPTIONS AWARD PRESENTATIONS WEDDING RECEPTIONS PRODUCT LAUNCHES BAT / BAR MITZVAHS GALAS

702.263.9797 EVE NTCENTER@KEEPMEMORYAL IVE.ORG KEEPMEMORYALIVE.ORG/EVENTCENTER 888 W. BONNEVILLE AVE. LAS VEGAS, NV 89106

KEEP MEMORY ALIVE

EVENT CENTER

By Rebecca Rajkowski

Cocktail City Vegas’

Fall Cocktail Tasting

at Andrea’s at the Encore at Wynn

cocktails with their ingredients. Be sure to wear classy attire when visiting the first restaurant to integrate both food and festivities at the Wynn.

On the 2nd of October, Ryan Wieczorek the Founder and Lead Organizer of Cocktail City Vegas along with his team: Mike, Oscar, Johnny, Tiara, and Ashley introduced a couple hundred people to Andrea’s for the Fall Cocktail Tasting.

The event boasted complimentary beer cocktails and new signature beverages from 9-10 p.m. and live music by DJ Esteban Carrasco. Do not miss out on a chance to see Andrea’s for yourself and to sample delicacies from this hip, Asian restaurant.

Photos by Emil Rajkowski

Dancing can work up quite an appetite, and those who crave a cuisine which offers convenience without compromising class can now find both under one roof. Andrea’s at the Encore at Wynn is a restaurant with a Pan-Asian flair and an exquisitely decorated interior. The sleek and modern design is generously displayed in colors of whites, creams, metallic gold and silver. This beautiful venue offers eye-candy in the form of crystalline drops cascading from the ceiling, geometric carpets on a raised dining plateau, enclosed booths along the side wall, an open sushi-bar kitchen, and a full bar with a projection screen featuring a rapidly color-morphing image of a woman’s eyes. For those who desire a bit of fresh air there is an outdoor patio with comfortable seating such as wicker booths, couches with plush, red pillows, and tables and chairs. Andrea’s is the perfect meal-time mecca for those who are enjoying the nightlife at Surrender, XS, and Tryst. Andrea’s opens its doors at 6 p.m. on Mondays through Thursdays and on Sundays and closes at 10:30 p.m. On Fridays and Saturdays this elegant establishment keeps the doors open until 2 a.m. making this the perfect beginning or ending to a night out on the town. Andrea’s offers a variety of meal options from the single sized portions of “table shares,” seafood on ice, and dim sum to entrees such as soup, salad, meats, and a wide variety of sushi rolls and sashimi. Pairing a drink with a meal has never been easier with their iPad drink menu.

Simply swipe through the iPad to view wine and

American Royal - World Series of BBQ in Kansas City www.americanroyal.com

Photos by Juanita Aiello

www.lvfnb.com

November 2013 I The Las Vegas Food & Beverage Professional 23

By Adam Rains

ONEHOPE Wine Dinner at Aliente The ONEHOPE Event was held at North Las Vegas’s not-so-hidden oasis, the “new” Aliante. No longer being owned by Station Casinos, they are free to go in a new direction.

They are leading the charge for sustainability for North Las Vegas.

As Lauren Westerfield, Executive Director of Marketing mentioned, “We are even sourcing some of our products locally in North Las Vegas’s farms including Gilcrease Orchards and a local chicken farm for eggs.” This is a trend that more and more restaurants and consumers are taking heed of and it is great that what is trendy can also be what is right. Aliante has also helped sponsor charities such as ONEHOPE with this event.

ONEHOPE Wine is a part of the ONEHOPE social enterprise that brings together good deeds with good drink. Each of their wines support a different cause where 50% of the profit is given to each charity.

They have a number of different

styles for different palates but they are all meant to be approachable and balanced.

The mood for this particular evening was joyful and enticing. Of course most nights are joyful when they begin with sparkling wine, as we were on this night. We were met at the door with a jovial glass of ONEHOPE’s Brut sparkling wine, of which every bubble helps fight child hunger. The flame from the world-class pizza oven sent a warming glow throughout the restaurant and the aromas of the dishes and from the beautiful wines were in the air. The venue was one of Aliante’s upscale restaurants, Bistro 57, and showcased some of the best meats and cheeses to start the meal. These were paired with a delicately balanced Sauvignon Blanc, which goes to benefit our Mother Earth; for every 1 case sold,12 trees are planted.

Second course was a definite hit,

a wonderfully creamy seafood bisque that helped showcase the acidity, body and hints of butter in the ONEHOPE Chardonnay. This wine is following a much welcomed change of inclination with many of our California Chardonnay drinkers—it was blended with both Chenin Blanc and Muscat grapes and is not the typical “butter bomb” that has become synonymous with California. This particular Chardonnay showed both tension and harmony with its general aim just being full tilt enjoyment.

Then came the slowly-braised, tender, and sweet meat. This course was a slow cooked Milanese classic, the Osso Bucco; it was accompanied by an earthy and rich Mushroom Risotto. The presented wine pairing worked very nicely and in this case they chose to offset the richness of the dish with a light Pinot Noir from the Russian River Valley. This Pinot is nick-named, “Pinot for Paws.” It allows you to support Pet Adoption while savoring the light smoke, hints of earth, and the juicy acidity of the Pinot. Win! Win! Over dessert I spoke with the VP of Marketing and Co-Founder of ONEHOPE, Kristen Lyn Shroyer.

She carefully explained each of her wines and the beginnings of her company. We discussed each of the different charities for each of the different wines and the fact that Michael Mondavi is a big source for their grapes, mainly from the California central coast and Napa Valley. Kristen said that by now, “Things are going amazing. It has now been six years and we are nationally distributed and there has been more than six million dollars donated to charity.” As we were enjoying the decadent Austrian chocolate cake with the ONEHOPE Zinfandel, we spoke about how sustainability in restaurants and wine can actually make you consume more because you are doing so for a cause and she said, “At the end of the day, there are more people that like to enjoy a glass of wine than write checks to charity. If you can help out others while you’re enjoying, wine not?”

I am agreeing here as I already agreed on twitter, with one of my favorite new hash-tags (#winenot)!

Photos by Adam Rains

24 The Las Vegas Food & Beverage Professional I November 2013

Adam has a passion for food, wine & spirits.

He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is “fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes. www.lasvegascocktailweekly.com

www.lvfnb.com

Aki Matsuri

www.lvakimatsuri.com

Photos by Alyssa Mayhew

Cochon 555 US Tour cochon555ustour.blogspot.com

Photos by Juanita Aiello

March of Dimesâ&#x20AC;&#x2122; Signature Chefs www.marchofdimes.com/nevada

Photos by Juanita Aiello

www.lvfnb.com

November 2013 I The Las Vegas Food & Beverage Professional 25

HUMAN RESOURCES INSIGHTS

By Linda Westcott-Bernstein

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

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

Phone:

702-326-4040

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

HR

Question of the Month

Five Things a Manager Should Never Say to Employees The role of a manager is to set the example for all those who work for them. It is true - the example that you set as a leader is the one that your employees will emulate. If you are dishonest and unethical, then it follows that your staff will believe that it is okay to act in that way. If you are crass, rude or obnoxious to others or to specific races, groups or sexes, it is likely that you will find yourself embroiled in an expensive, awkward, and likely, “career-ending” harassment or discrimination allegation or lawsuit. If you focus too much on being “liked” by your employees and feel the need to share inappropriate or sensitive information with them, your actions may compromise confidentiality and could also result in your sudden departure.

The expectation for those in management is to use professionalism and common sense as a guideline as to how you should act and what to say to others in the workplace. One good rule of thumb remains true today… “would you say those words or tell that inappropriate story to your grandmother?”

The following list outlines some examples of subjects that should NEVER be discussed with employees.

• Never make/say threatening, intimidating, inappropriate or harassing comments.

• Never ask questions about age, disability, sexual orientation, marital status, religion and other personal health areas.

• Never use curse words, biased/discriminatory comments or culturally derogatory phrases in the workplace.

• Never share gossip, confidential information or hearsay with staff or peers.

• Never promise raises, promotions or other perks to employees that you cannot deliver on.

When you make these types of comments as a manager you violate the code of ethics for the workplace, you commit acts of discrimination with your words, and you disrespect others and tarnish your reputation. Typically bad things will happen as a result of your words and lack of discretion.

Below are some examples of potential outcomes: - Statements of a threatening or intimidating nature expressed during times of union organization efforts (for example) could result in NLRB charges of unfair labor practices.

- Comments that are inappropriate or harassing could be sexual harassment or hostile work environment.

- Cultural slurs or derogatory phrases would be forms of discrimination.

- Sharing confidential or false information with others at work or outside work, could violate policy.

- Promises of favors or special treatment, especially when our out of your scope of authority, is deceitful and deceptive.

There are code of ethics for those in management, whether written or not, that defines what behaviors, actions and treatment of others are expectable. I still believe in the unwavering tenants of the Golden Rule… “treat others the way in which you would like to be treated.” With those thoughts as your cornerstone, you really can’t go wrong.

Next month’s topic: The Value of Employee Engagement Does your organization define and support the value of employee engagement? What are some of the ways?

Do you think your culture or philosophy says “engagement is valued” to your employees? Share your comments on this topic or a situation.

Send to LindaBernstein@cox.net. Responses for next month’s column earn a copy of my book (see above, left).

Be sure to include your mailing address when sending useful responses.

For current rates visit www.lvfnb.com/advertise.html or Contact Crystal Marie at crystal.marie@lvfnb.com

26 The Las Vegas Food & Beverage Professional I November 2013

www.lvfnb.com

Las Vegas Business Academy’s “The Social” at Red Rock Resort & Spa lvbanv.org

Photos by Juanita Aiello

FIT’s 16th Annual Gala Fundraiser Honoring Michael Severino

Photos by Juanita Aiello

www.lasvegasfit.org

www.lvfnb.com

November 2013 I The Las Vegas Food & Beverage Professional 27

The Major Challenge Cup Le Cordon Bleu Major Products Co. teamed up with Las Vegas Le Cordon Bleu Culinary School to offer students from the school the chance of winning a prestigious prize by entering the Major Challenge competition last weekend.

Students competing in the Challenge trophy were asked to prepare a shrimp starter incorporating the stunning Major Shellfish Glace, and a chicken entrée of their choice using one of the selected Major Mari Base marinades.

After a grueling three hours, the dishes were then analyzed by a judging panel and judged on a set criteria including, presentation, creativity, and sanitation. The competitors worked extremely hard and overcame a number of challenges but there was an outright winner in the form of Brazilian student Lulu Tigre. Lulu excelled, not only in taste but also in presentation, creativity and her exceptional culinary skills. Her appetizer dish consisted of Avocado Shrimp ‘Ceviche’ served with shrimp infused chips, which clearly impressed the judging panel. Lulu’s entrée was a delicate coconut Thai chicken, which she coupled with coconut jasmine rice and pickled cucumber salad.

Major feel that it’s particularly important to support developing and aspiring Chefs in the catering industry. “We believe that it is crucial to provide an opportunity for young people to enhance and acquire further skills to allow progression and to have a platform to move on from. Major use the finest ingredients to deliver exceptional flavors with authentic tastes and aromas. Le Cordon Bleu is a fantastic college and we were very impressed with many of the competitor’s dishes. Lulu and the other contestants showed us a range of great dishes and it was a very close call between Lulu and Blake, winner of the second place prize.” Comments David Bryant, Sales & Marketing Director of Major Products.

“I really enjoyed working with Major Products. The shellfish glace really accentuated the natural flavors of the shrimp, and the Thai Mari-Base that I chose made it so easy to cook a quick and delicious sauce for the chicken. I experimented a lot with the products prior to the event and they can be used in many different ways.” Comments Lulu, the winner of the Major Challenge Trophy.

Lulu, originally from Brazil had a passion for food from a young age eating homemade food watching her father cook. Winning a green card lottery 2007 enabled her come to the US but it wasn’t until earlier this year that she decided it was time for a change and to make her dream reality by starting her training at Le Cordon Bleu. After completing her certificate program in culinary arts she has just landed her first externship at Elizabeth Blau and Chef Kim Canteenwalla’s restaurant Honey Salt.

At Le Cordon Bleu, students learn the way to prepare for a career in the culinary arts or patisserie and baking. Building on over 100 years of tradition, the college provides career-focused training to aspiring cooking school students who want a creative future that’s anything but ordinary. Major’s long term plan is to continue with this type of industry support, especially with young up and coming chefs if the future.

If you would like further information on Major Products, please contact 1-(800) 222-1296.

28 The Las Vegas Food & Beverage Professional I November 2013

www.lvfnb.com

By Chef Allen Asch

Chef Talk

Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently an Adjunct Professor at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.

Sous Vide Lately I have been playing with a sous vide cooker. For those of you that do not know what that is, let me explain. Sous vide, French for “under vacuum,” is a method of cooking food sealed in airtight plastic bags in a water bath at lower temperatures for longer than normal cooking times.

You cook foods that you would normally put to heat for 30 minutes for up to 48 or even 72 hours. I have cooked eggs, steak, chicken, short ribs and soup by sealing the ingredients in an airtight, vacuum packed bag.

My results are mixed. Since as chefs we know that proteins change as they are subjected to high heat for extended periods of time, this method holds a lot of promise as a great way of cooking foods. Here are my observations. I think the eggs were the best poached eggs I have ever had.

The main reason is that they are poached in the shell, which means you do not need to add any flavors such as salt or vinegar to the flavor of the eggs. The negative is that they cannot be cooked to order. The eggs need at least 1 hour at 148 degrees to set up. An alternative is to cook them at 165 for 15 minutes, but in my opinion if you do that you might as well do it stovetop and not invest in a machine that will maintain water temperature from 86 to 210 degrees (the range of my machine). Chefs know that the

higher the temperature the bigger the changes that occur in food.

Chefs also know that food needs to reach certain temperatures to avoid bacterial growth.

In the case of sous vide cooking bacterial growth is controlled by 2 factors.

One is the control of oxygen. When cooking via sous vide you should vacuum seal the protein, because without oxygen bacteria cannot survive. The second factor used to control bacteria growth is temperature. The best variable to protect food from bacteria is to cook foods to a high enough temperature to kill all bacteria. In Sous Vide cooking the food items do not always reach the minimum internal temperature recommended by the FDA and the National Restaurant Association, but the “Alternate Minimum Temperatures” allow for food that should be cooked to 145 degrees for 15 seconds to alternatively be held at 130 degrees for 2 hours, as an example.

The best food that I prepared was chicken thighs. I think that the high fat content helped make this dish the most-tender chicken I have ever eaten. I put the thighs in the bag with some flavorings and seasonings and put them in the sous vide cooker set at 141 degrees. I left them in there for 48 hours and forgot about them. The chicken was fall-off-the-bone tender and with the long slow cooking time the seasonings and flavorings penetrated to the center of the meat. Another key element here is to use the correct bag for this extended cooking time. Most sealing bags are not designed for this extended heat timeframe but sous vide-specific bags can take the heat. Regular bags can be used for shorter cooking times.

Another food that I have cooked is steak. Many people swear by this method of cooking for individual steaks, but I think it will take some practice to make a steak as good as a grill does. I like the concept of slowly heating a New York Strip without overheating and toughening the outside of the meat, but I have not had success at doing this well. I know chefs are saying how can you have a good steak without that intense heat that causes the Maillard Reaction, but there is a simple solution. After the one-hour hot water bath the meat can be seared in a hot pan to create the crisp outside and heat the amino acids and proteins to 350 degrees creating that flavorful reaction. Many proponents of this cooking method will sear foods both before and after the sous vide portion, helping to create a flavorful cooking liquid.

I think for the professional and the home cook the key is to pre-plan.

Foods will take a longer time to cook but the time is made up at service time. All you have to do is open the bag, do some finishing touches on it and prepare a side dish, which can be done sous vide as well.

30 The Las Vegas Food & Beverage Professional I November 2013

www.lvfnb.com

By Victoria Pindrik Victoria Pindrik has a passion for the hospitality industry and is

Epicurean Corner

currently a senior at the University of Nevada, Las Vegas, pursuing a degree in Hotel Administration. She holds the position of Marketing and Public Relations Coordinator for UNLV Epicurean Society.

October was a busy month for the Epicurean Society at UNLV. We started the month with an off campus visit to Fremont Street and the Le Thai Restaurant; the arrangements were made for this delicious meal by our student member and Le Thai employee, Adrien Camposano.

Twenty-three student members and their guests

attended. Serving the entrees family style we dined on short ribs, fried rice, Thai-style chicken wings, spring rolls, a three-colored curry, pad Thai and spicy basil (ga pow). After dinner we were joined by owner Daniel Colon and engaged in a Q & A session with him. We now understand why Le Thai is so popular, especially with its downtown clientele, as everyone found the food was really delicious, enjoyed the great atmosphere and had a filling and fun time.

Photos by Eli Alarcon & Victoria Pindrik

Our second outing of the month featured a tour of the meat processing facilities at the Out West Meat Company. During this amazing tour students were shown how a complete loin is cut to produce the popular cuts of steak for our local restaurants. Porterhouse, New York strips, filet mignon and T-bones were cut to specifications and packaged for delivery. They also viewed the dry aging room and walked the production floor where modern machinery that boosts productivity and minimizes waste is used.

During the tour, Eddie Elauria and Fred “Doc” Ray answered our questions and explained operational procedures for purchasing, food safety and quality assurance. This was a great learning experience and we are grateful to those who took the time to further our education.

of the co-presidents of the club, Kyle Brinski and Jessica Briggs. Our student chefs prepared veggie and pork egg rolls, pork dumplings and steamed edamame. Afterwards, there was a presentation by Eric Swanson, Sake Director for Wirtz Beverage and Jeffrey Kim, Manager of Shibuya Restaurant.

The evening began with the attendees nibbling on our appetizers and being served Saketinis, a libation made with cucumber juice, vodka and sake. A formal tasting followed with Eric conducting the presentation to an assembly of 70 guests as each tasted a sample of four types of sake. Eric and Jeff explained sake’s origination, production, types and distribution. This event was a fantastic way to not only sample different sakes but thanks to Eric and Jeff it became a great learning opportunity as well.

Lastly, the Epicurean Society joined with the Beverage Club to assist with a sake tasting event held in the Boyd Dining Room. The event was organized by Fernando Camargo with the help

INDUSTRY NIGHTS SUNDAYS: - XS > Wynn - The Bank > Bellagio - LAVO > Palazzo MONDAYS: - XS > Wynn - Marquee > Cosmo www.lvfnb.com

TUESDAYS: - 1Oak > Mirage - Hyde > Bellagio - Pure > Caesars Palace - LAVO > Palazzo WEDNESDAYS: - Chateau > Paris - Surrender > Encore

THURSDAYS: - Hakkasan > MGM - Tao > Venetian - Haze > Aria - Surrender > Encore - Tryst > Wynn

November 2013 I The Las Vegas Food & Beverage Professional 31

Photo courtesy Fogo de Chao

Photo courtesy Pink Taco

Photo courtesy Carmine’s

THANKSGIVING’S GREAT PLACES TO DINE

PINK TACO, the Mexican restaurant inside the Hard Rock Hotel on Paradise, is adding traditional Turkey Day items to its menu.

The holiday menu features everything from cranberry mint margaritas to spicy pumpkin soup and all of the usual trimmings. You can also take your out-of-town company for a walk around the casino to see all of the famous Hard Rock memorabilia. Make reservations early.

702-693-5525

FOGO DE CHAO, the Brazilian steakhouse at 360 E. Flamingo will have its famous 16 cuts of meat and a multitude of Brazilian salads, side dishes and appetizers. The restaurant will be serving from 1-9 p.m. for a cost of $49.50 per person. Valet parking available. 702-431-4500

ALEXIS PARK RESORT, at 375 E. Harmon Ave. will be serving breakfast from 6-11 a.m. on Thanksgiving for $10.49 plus tax. Then prepare yourself for the grand Thanksgiving buffet, served from noon to 8 p.m. Starting with Valchris Farms roasted turkey, slow-roasted prime rib and Farmland ham, you move on to green beans, stuffing, roasted garlic mashed potatoes and three-cheese macaroni and cheese.

The buffet also includes wild rice pilaf, a full salad bar and assorted pies, cakes and cookies. $19.99 for adults, plus tax, and children 11 years old and under for $11.99. 702-796-3397

Photo courtesy M Resort

Photo by Juanita Aiello

Photo courtesy Buca di Beppo

CARMINE’S, the new Italian eatery that opened in the Forum Shops at Caesars this summer, is serving up an 18 pound roasted turkey with all the traditional trimmings for a party of eight for $239.95. With a massive downstairs dining room and two private rooms upstairs, the warmth and great service of this restaurant will take away all the stress of cooking at home. Make reservations early. 702473-9700

By Shelley Stepanek

M RESORT has a “Thanksgiving to Go” menu this year, which includes: turkey, mashed potatoes, maple glazed yams, creamed corn, sugared carrots, green beans and Hawaiian sweet bread with apple and pumpkin pie for dessert. The cost is $19.99 per person with a minimum of 10. Pick up on Thanksgiving Day and have a royal feast at home. Directions and times for pick-up are on the M website at www. themresort.com. 702-797-1878

32 The Las Vegas Food & Beverage Professional I November 2013

BUCA DI BEPPO has three locations from which to pick. Its oldest location at 412 E. Flamingo,702-866-2867 along with its Summerlin location at 790 W. Lake Mead, 702-363-6524, and its newest location in the Excalibur, 702-795-1010, all of which will be feeding you huge portions of your favorite dishes. Every room in a Buca is filled with Italian memorabilia which will keep you entertained as you eat. They also offer party pans and catering to make all of your holiday parties easier.

If you have gift baskets to send or hostess gifts to deliver, the best new place in town to order anything you can imagine in the realm of candy, apples, popcorn or nuts, is Las Vegas Fruits and Nuts at 5775 S. Eastern. A mainstay of McCarran Airport for years, they have recently opened this more accessible location. You can also order online at lasvegasfruitsandnuts.com or call 702-743-7147. www.lvfnb.com

Taste of the Nation - Las Vegas ce.strength.org/events/taste-nation-las-vegas

Photos by Alyssa Mayhew

Tasting Panel Wine Tasting www.tastingpanelmag.com

Traditional yet New Perfect Soy Sauce Flavor without the Color!

A golden color white soy sauce No burnt dark soy sauce flavor

Photos by Juanita Aiello & Adam Rains

No darkening color in cooking

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Remarkable for sea foods, veggies, pasta, fusion and natural foods

www.whitesoysaucefood.com November 2013 I The Las Vegas Food & Beverage Professional 33

By Rebecca Rajkowski

Passage to the Future:

Art from a New Generation in Japan depicting a vaguely outlined Mt. Fujiyama and a shore line.

One of the most interesting sculptures of the exhibit is a “fast sculpture” made by Tetsuya Nakamura named Lightning, which is described as “a machine-like sculpture with the appearance of a racing vehicle set on an elevated track.” What makes this sculpture stand apart is the level of skill and technique required and executed by Nakamura, whose studies in lacquer application enabled him to achieve a traceless, polished finish although he applied the lacquer by hand.

Katsuhiro Saiki has four photographs on display in this exhibit. Double, one of the four Saiki photographs, is a surprising addition to the gallery. What appears to be two, identical blue photographs on the wall becomes a single photograph depicting a blue sky. A single contrail, symmetrically photographed in the center, becomes the visual dividing line.

Saiki says of his abstract pictures, “It seems that the image of the work exists from the beginning, and I search for a landscape that fits it.”

There is artwork which is visually stimulating whether one prefers sculptures, photographs, paintings, digital films, or animations. The Passage to the Future: Art from a New Generation in Japan is available for viewing at the Barrack Museum at UNLV from October 11th - December 20th, 2013. The exhibit will be open from Monday to Wednesdays 9 a.m. to 5 p.m, Thursdays from 9 a.m. to 8 p.m., Fridays from 9 a.m. to 5 p.m., and on Saturdays from 12 p.m. to 5 p.m. The exhibit is closed on Sundays and on federal holidays including November 28 and 29.

Photos by Rebecca Rajkowski

On October 18, the Barrack Museum at UNLV opened its doors to the public to view a magnificent art exhibit which is currently on loan from The Japan Foundation. These finely crafted specimens reflect the emotional and cultural aspects of everyday life in Japan. The exhibition features work from eleven artists who have “incorporated subject matter from their everyday surroundings, emphasizing the first-person reality of the individual” as stated in the Passage to the Future: Art from a New Generation in Japan pamphlet. As a result, spectacular pieces ranging from the cryptically simple to the overtly complex are displayed for scrutiny and enjoyment. This exhibit contains art work which will influence viewers, from the novice art enthusiast to educated, art aficionados such as Jeffrey Koep PH.D., the Dean of the College of Fine Arts at UNLV, who when speaking of the gallery stated that this was “...entirely different art than we’ve seen in the past.”

Present at the exhibit is Please Wash Away, which was created by Miyuki Yokomizo. Yokomizo studied sculpture and incorporated it into her art.

This particular piece is comprised of columns of clear plastic which hang from the ceiling. Inside the columns are urethane resin sculptures made from the molds of soap yet hidden among them are one or two pieces of real soap. The multicolored, translucent bars, which are reminiscent of “packages of candy,” capture the light resulting in a captivating image.

Painter Nobuyuki Takahashi enjoys portraying simplistic replicas of well-known, culturally sentimental locations. Of the six Takahashi paintings in the exhibit, Waves is my favorite.

This 100.0 x 73.0 painting is an oil on canvas

Nobu at Hard Rock Hotel & Casino Las Vegas Welcomes Chef Nobu Matsuhisa for a Night of Canapés and Cocktails www.noburestaurants.com

Photos by Juanita Aiello

34 The Las Vegas Food & Beverage Professional I November 2013

www.lvfnb.com

Green Restaurant Association

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Since 1990

Thinking of Going Green?

Take a strategic approach.

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

Buddy V’s Ristorante

By Chandra Paige

Located in The Venetian/Palazzo Canal Shoppes 3355 S Las Vegas Blvd

Chandra Paige is a PR director for mobiAdzz, and is also an independent marketing and business consultant nationally. She writes about food, nightlife, events and life stories.

Photos by Bill Milne

artisan cheeses and Italian meats, including my favorite, thin and like butter prosciutto. Along the kitchen work station were lasagna, mac and cheese, thin crust pizzas and more. Of course, it would not emulate what Buddy is famous for without a dessert table. As we all know, that is my weakness and I knew with Buddy’s name at stake, I would not be disappointed! Individual sizes of light cheesecakes, chocolaty cakes, donut holes, cookies, and one that was like a chewy best brownie bite you will sink your teeth in. Of course the most classic of all...cannolis with a flaky shell and dreamy ricotta and mascarpone cream filling.

I definitely made my belly very happy! Not before doing my rounds of meeting incredible people including the man of the hour himself, a very sharply dressed New Jersey native, Buddy Valastro. He did not allow the evening to be about him in the spotlight alone. He could not have been more proud of his wife, Lisa, as she was visibly proud of her husband.

Buddy explained to me how this restaurant was in the making for two and a half years. He wanted it not only to be perfect but to showcase his tribute to his mother and Italian heritage. I myself was raised in an Italian family, and know the pride that goes behind the food, and story behind every dish Buddy Valastro, the Cake Boss man, has a new sweet plate he is filling. On held dear to them. He cooks with heart and love. To others it may seem he Saturday October 5, he hosted a fun, elegant and scrumptious party for the is stepping out of his Cake Boss apron, but to his family and those that know mark of his new restaurant before the official opening on Monday October him, he is an Italian chef first. Lisa was the person with the vision of what 7. I was welcomed by black velvet ropes and warm smiles of the staff. The the restaurant should look like and what patrons should feel and experience venue in The Venetian was formerly First Food and Bar. Walking in you when they step in to eat, as if they went to Italy and ate at the most delicious will first notice the renovation with glass light fixtures, an open feel and restaurant and had homemade, modern cuisine. I asked him what item I must order next time I visit. He didn’t skip a beat and with a smile said, Italian canned and jarred food on high shelving.

“Sunday Gravy.” It pays homage to his mother’s own Sunday gravy recipe.

The place was packed with eager friends, media, chefs and future patrons.

Immediately after walking through the restaurant, I was greeted by several The executive chef is Kim Canteenwalla, former chef of Social House and servers with beautifully crafted signature drinks and free flowing delicious co-owner of Honey Salt. I spoke to Kim and he showed extreme excitement champagne, red and white wines. Many trays of hors d’oeuvres made their for the menu. This is the place to go to that will bring back the famous way past me. Italian fare, of course. Chicken parmigiana sliders, mini Italian way of Sunday dinners on any evening you decide to dine. grilled cheese of parmesean and mozzarella, turkey, veal and pork bite- I have a good feeling this ristorante will always be full of very loyal size meatballs, seared tuna topped toast points, bruchetta with a touch of customers and new customers getting their satisfaction of the tradition of white cannellini beans to name a few. A mouth watering table of beautiful “Sunday” dinner being brought back to life.

LUCKYRICE Festival at The Cosmopolitan of Las Vegas Oct 4-6

Photos by © Erik Kabik/ Retna/ erikkabik.com

The New York-based LUCKYRICE Festival returned to The Cosmopolitan of Las Vegas Oct. 4-6 with a lively and extensive culinary celebration. The three-day festival allowed attendees to revel in the invigorating flavors of various Asian countries. Celebrity guest chefs from across the globe introduced their specialty dishes and interacted with guests at different events throughout the weekend.

36 The Las Vegas Food & Beverage Professional I November 2013

www.lvfnb.com

By Rebecca Rajkowski

Foodie Fest October 2013

Photos by Emil Rajkowski

On October 18-20, the Las Vegas Foodie Fest left locals contentedly patting their bellies after consuming a variety of food from gourmet Asian cuisine, hot dogs, wings, Greek, Mexican, barbecue, pizza, burgers, to home-style cooking. Even the ever popular White Castle made an appearance selling around 60,000 sliders over the weekend. For those who have a sweet tooth, there were offerings of deep fried candy bars, funnel cakes, fluff ice, cookies, shaved ice, and delicious drinks from Lollicup and Pioneer Pop. Many of the forty-three food trucks at the Foodie Fest have been given awards and were featured on shows on networks such as the Food Network, East St., Cooking Channel, Discovery Channel and Destination America.

Among some of the local vendors was Sin City Cupcakes, which offers at least forty-one alcohol-infused cupcakes which may be ordered online at sincitycupcakes.com.

Another local vendor, A Spice Above, sold pre-mixed packages of allnatural, gluten-free spices containing neither preservatives, MSG nor sugar.

These spices are excellent when mixed with cream cheese or sour cream, or used to flavor cheese balls and season meats. The spice packets are available online at aspiceabovelasvegas.com.

Organic Ocean Vodka, located inside the VIP section, is distilled on Maui using ocean water. As quoted from their website, “Our intense distillation process creates a neutral spirit free from impurities, leaving only the sugar cane spirit accented by natural, flavor-enhancing minerals from our deep ocean mineral water.” This delightfully smooth vodka is available online at oceanvodka.com.

The Foodie Fest had something to offer everyone including antique and modified cars, carnival rides, a beer garden, live disc jockeys, as well as food and drinks. All of the proceeds will benefit the Epicurean Charitable Foundation of Las Vegas. Those who were unable to attend this year should mark this bi-annual event on their calendars and attend Foodie Fest 2014.

Las Vegas’ Largest Mixer - The Ulitimate Business Networking Event www.largestmixer.com/lasvegas

Photos courtesy Largest Mixer

www.lvfnb.com

November 2013 I The Las Vegas Food & Beverage Professional 37

CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS Al Dentes’ Provisions is a wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants in Las Vegas and surrounding areas. Al Dentes’ Provisions is owned and operated by a former chef with over 20 years of experience. Wherever he worked around the country he was never satisfied with the dried spices available to him so he started his own company where we control all aspects of purchasing, packing and distribution. We pack our spices to be sold and distributed not warehoused for years. We believe this enables us to provide the finest and freshest product available to the foodservice industry. We take great pride in our company, our commitment to customer service and in the products we sell:

• Custom packed Herbs and Spices • Custom Spice Blends • Private labeling • Now Certified Kosher

Check us out online!

Website: www.aldentes.com Online Retail Store: www.cookinginlasvegas.com

Coming Soon

S, N V

GA

PURVEYO RO F

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

S’ PRO NTE UFF” VISIO DEREAT ST

NS

retail store

AL

THE SPICE OUTLET LA

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EVENTS

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NOVEMBER NATIONAL VEGAN MONTH November 2

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November 18-24

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Let’s Get Together at BJ’s!

Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES® Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT

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“Wow – I love this place!”® November 2013 I The Las Vegas Food & Beverage Professional 39 6/12/12 2:04 PM

chEErs to all oUr sponsors, partnErs and vEndors for BEinG thE trUE champions of thE 2013 world food championships!

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