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Issue 11 Volume 16
US $3.95
Bellion Vodka A Better Way to Drink
SOME WINES ARE WORTH CELEBRATING Celebrate Robert Mondavi Winery’s 50 th Anniversary of uncompromising excellence and generous inspiration.
Please enjoy our wines responsibly. © 2016 Robert Mondavi Winery, Oakville, CA
Enjoy our limited edition anniversary release of 2013 Maestro.
“This is just the beginning.” Learn more at RobertMondaviWinery.com
November 2016
CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER
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Welcome back to the November 2016 issue of The Las Vegas Food & Beverage Professional where we strive to bring you the latest news from the Food & Beverage Industry in Las Vegas and around the world, including updated restaurant and hospitality establishments coming to and leaving Las Vegas. Additionally, you can discover the latest shows, expos and events for the industry and see the latest products available on the market. We at The Las Vegas Food & Beverage Professional would like to thank the NvRANevada Restaurant Association for the honor of being nominated for the 2016 Restaurant Allied of the Year, which is indeed an honor and acknowledgement of our hard and relentless work striving to be the best publication serving the industry in the Las Vegas Valley over the past dozen years. Thank you for that recognition!
Cover
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Our November Cover Feature is dedicated to Bellion Vodka, infused with natural flavors and processed with special NTX Technology which reportedly can diminish some of the harmful effects of alcohol, putting it into a new category of Functional Spirits. Our Beverage Editor, Adam Rains, has researched Bellion Vodka and come up with the full story in this issue which you won’t want to miss. Page 10 covers the Nevada Restaurant Association’s presentation for this year’s Culinary Excellence Awards given to a few companies and individuals who have shown their dedication to the restaurant industry and serve as outstanding examples of leadership. Read more inside to see this year’s winners and their category as presented by our Editorial Director Bob Barnes. Page 13 brings us to the USBG-United States Bartenders’ Guild and our local Las Vegas Chapter, who happen to be the largest USBG membership in the US. Monthly we dedicate a full page to this great organization and what it does for the individuals, community and establishments. Additionally, each month will highlight a member in the community who gives their all to help grow the business. Please help us support the monthly sponsor; this month is J R Ewing Bourbon.
Page 4 Hot off the Grill!
Page 12 Brett’s Vegas View
Page 5 Wine Talk Blind Wine Tasting: the Ideal vs. the Reality
Page 13 USBG Las Vegas
Page 6 What’s Brewing
Page 14 UNLV Epicurean Society
Page 7 Dining out with the Harrises The “Cake Boss” Buddy Valastro
Page 16 COVER FEATURE A Better Way to Drink: Bellion Vodka
Page 8 West Eats East Energy Drinks
Page 18 Food for Thought Pumpkins
Page 9 Chef Talk Fermentation Nation Page 10 Nevada Restaurant Association Announces 2016 Culinary Excellence Award Winners
27 www.lvfnbpro.com
Page 11 Up Front and Personal Jessica Westergom
Page 20 Product Spotlight Bob’s Beer Bits and Sips New Releases Page 22 Hot New Eateries!
Page 23 Big Dog’s Brewing Scores at Great American Beer Festival Page 24 Human Resources Insights Luck – Are We Born with It or Can We Make It Happen? Page 25 The Bottom Line How to Nail Restaurant Expansion Page 26 What’s Cooking Page 28 Our Picks Page 29 Product Review Page 30 Events Ad Index
November 2016 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com
HOT OFF THE GRILL!
November 2016 Mike Fryer
Sr. Editor/Publisher
Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@lvfnb.com
Juanita Aiello
Editorial Director bob@lvfnb.com
Do you know which pub has the largest beer selection in Nevada? We do, and here LVFNBPro Editorial Director Bob Barnes is toasting to the success of the new venue that holds this honor with Franchisee Wolfgang Hauck. To find out all about this new gastropub, see Bob’s What’s Brewing column on page 6.
Elaine & Scott Harris Editors at Large harris@lvfnb.com
In the tradition of the Golden Tiki in Chinatown, a shrunken head was presented to local celeb Robin Leach. The likeness will go on display at the Golden Tiki for viewing for guests, visitors and Pygmy head-hunters! Pictured here are Robin Leach, Branden Powers and Tony Felicetta with Leach’s shrunken head.
Adam Rains
Creative Director juanita@lvfnb.com
photo by Dave Canela
Juanita Fryer
Bob Barnes
photo by Amit Dadlaney
For any questions or comments please email mike@lvfnb.com
photo by Joe Urcioli
The second Las Vegas location of Lazy Dog is now open at Town Square and here Owner Chris Simms welcomes LVFNBPro Editorial Director Bob Barnes to check out the new digs. For a full reporting on the new Town Square Lazy Dog see Bob’s What’s Cooking column on page 26.
Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.
Beverage Editor adam.rains@lvfnb.com
Advertising sales@lvfnb.com
Article Submissions/Suggestions articles@lvfnb.com
Calendar Submissions calendar@lvfnb.com
Website webmaster@lvfnb.com
Press Relase Submissions news@lvfnb.com
General Information info@lvfnb.com
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The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Journalist Aimee McAffee
Photographer Joe Tholt
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalist UNLV Epicurean Society Matthew Cairo
Journalist Mitchell Wilburn
Journalist Kim Trevino
Journalist Good for Spooning LeAnne Notabartolo
Journalist East Eats West K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Al Mancini
Journalist Heidi Rains
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
Journalist Latenight Megan Nicolson
Journalist The Bottom Line Ben Brown
Photographer Bill Bokelmann
Photographer Joe Urcioli
SoCal Journalist Margie Mancino
Journalist Lisa Matney
4 The Las Vegas Food & Beverage Professional I November 2016
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Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www. aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.
Blind Wine Tasting:
the Ideal vs. the Reality Wine tasting is an activity that allows consumers to taste a flight of wines and hopefully learn more in the process. Your senses (sight, smell and touch/taste) are used to objectively evaluate and form your subjective opinions from the wine. The key word here is objectivity. The ideal is to be neutral when wine tasting so that consumers can evaluate specific characteristics of the wine itself. Unfortunately, preferences are swayed by many aspects, like bottle labels, region, varietal and/or producer. Price and reviews are also major factors when judging quality, and amazingly, this all happens before the wine is even tasted! Herein lies the benefits of blind tasting! Wine is evaluated using your senses and excluding possible biasing factors. However, there is an ideal vs. the reality when contrasting general consumers versus professionals. Although social consumers may not want the formality of a professional blind tasting, there are still best practices that can be applied. Here are some factors to consider: Environment/Setting The Reality: Blind tasting in social settings have many potential distractions. Poor lighting, loud music, party type atmosphere, all contribute to bias when evaluating wines. The Ideal: o Neutral, natural lighting o Minimal noise distractions o White tablecloths (or provide white paper as a backdrop to visually inspect the wine) Packaging The Reality: There are many ways to conceal a wine label (aluminum foil wrapping, brown bagging, newspaper wrapping, etc). However, there are still some remaining visual biases, like the shape of the bottle if tightly wrapped, the foil/capsule or bottle color or the cork. The Ideal: o Re-pour the wines into neutral glass bottles like large format San Pellegrino or Perrier bottles. o If re-pouring isn’t practical, remove as many visual cues as possible (cork, foil, etc.). Wrap a large paper bag loosely around the bottle to help distort the shape. Consumption Order and Quantity of Wines The Reality: If the entire group wants to participate, then chances are the wines will simply be grouped into white/red. Lack of ordering can lead to some wines overpowering www.lvfnbpro.com
others. Too many wines tasted in one sitting can also lead to palate fatigue. For purely social drinkers, it’s not a big deal. But, for those who do want a learning experience, palate fatigue is when your sense of smell and taste becomes overworked, and the wines consumed start to blur together, smelling and tasting the same, producing flawed evaluations. The Ideal: o Provide drinking water for consumption/ rinsing your mouth between wines. o Provide neutral food to cleanse your palate and take pauses in between wines. Characteristics like acid and tannins often linger on your palate. o Have one person (who will know the wines being poured) order the wines properly (light to full bodied, low to high tannin, white to red, etc.). Other Consumed Items The Reality: Wine tastings are often paired with food, which affects the wine evaluation itself. I’ve experienced guests who favor a wine during their meal. When they later purchase/ consume the wine by itself or with other foods, it is disliked. All items consumed during wine tasting affect neutral evaluation and should be taken into consideration when forming your subjective opinions. The Ideal: o When blind tasting, the only items that should be consumed with the wines are water and a couple neutral items (unsalted/ unflavored crackers or neutral white bread). o If food will be served, then perhaps wait to serve food towards the end of the tasting
when the fuller bodied red wines are being poured. By this time, your palate may be increasing in palate fatigue anyway, and food may be beneficial at this point. Wine Evaluation Method The Reality: Often during social events, blind tasting is very casual, with questions like “What kind of wine do you think it is?”, or “Do you like this wine?” This results in lack of identification of specific traits that the participants likes or dislikes, and are forced to draw conclusions without evaluating the wine properly. Participants may also have a wide range of wine education/tasting experience. The Ideal: o Introduce the concept of wine tasting evaluation (sight, smell, taste, major evaluation factors, etc.). o Provide some sort of evaluation or tasting grid for people to fill out for each wine to maintain consistency and neutrality when evaluating. My favorite is the Wine and Spirit Education Trust’s (WSET) Systematic Approach to Tasting Wine, which provides a tasting grid as well as categorized descriptors. A sample intermediate level grid is provided here: www.wsetglobal. com/media/2491/level-2-wines-satenglish-2014.pdf In conclusion, there are many methods to reduce internal/external biases when blind wine tasting. At the end of the day, the goal is to enjoy yourself and learn more about what is it you like or dislike about the wines you taste. Until next time, Cheers~! Alice
November 2016 I The Las Vegas Food & Beverage Professional 5
By Bob Barnes
what’s
BREWING Who Has the Largest Beer Selection in Nevada?
Nevada breweries that distribute. Other beer gems being poured during my visit included several not found elsewhere, such as Deschutes Abyss, AleSmith Lil Devil, Jolly Pumpkin Madrugada Obscura, Evil Twin Cowboy and Tahoe Mountain Evolution of the Barrel. Your best bet is to order the four-beer sampler, with choice of any of the beers on tap. I’m also happy to report that your beer will not be poured into any frosted glasses, which as any savvy beer connoisseur knows will dull the intricate flavors of a fine craft beer.
photo by Dave Canela
The room décor features large windows, Edison lights, a long bar, wood tables, booths, several TVs, an outdoor patio with oversized Jenga and cornhole games and most importantly, a chalkboard listing the offerings on tap and a cooler delineating beers by their place of origin.
The previous holder of this designation was The Pub at Monte Carlo, which with more than 300 beers closed on Oct. 3 to make way for the resort’s rebranding as The Nomad and The Park. About six weeks prior to that Pub 365 at the Tuscany opened and surpassed The Pub with its number of beers equaling the days of the year. Now yet another pub has entered the market and reigns as the holder of the largest selection: World of Beer at the Galleria Mall in Henderson. Part of a nationwide Tampa-based company founded in 2007 with more than 90 locations known for its expansive beer selection, the newest Southern Nevada location opened in late September as the first in Nevada, and boasts of 550 bottles and cans and another 51 on tap, pushing it well into first place.
The kitchen is helmed by Kitchen Manager Brian Escalante who executes all dishes from scratch such as street tacos in flavors of beer-battered shrimp/Sriracha lime, beer-brined chicken and beef barbacoa/Sriracha lime; wings in flavors of dry rubbed, Buffalo, garlic Parmesan, hot honey BBQ and Korean spicy; and dishes featuring chicken marinated for one day in beer. Speaking of that, 60% of the menu items contain beer, such as the fried dill pickles with peppadews and pickled green beans, served with an IPA dipping sauce; and Tavern Taters—tots topped with homemade beer cheese, jalapeños, crispy bacon, scallions and sour cream. If you want a deal, check out the Happy Hour Mon-Fri from 3-7 p.m. and Sun-Thu. From 10 p.m. to close with a selection of beers for $4, Tavern Shares for $5 and cocktails and wine for $6. I see World of Beer being a beer destination, as well as a reward to yourself after the strenuous
I’m happy to see a commitment to carrying local brews and during my visit found Nevada brews from Bad Beat, Big Dog’s, CraftHaus, Great Basin, Joseph James, Lovelady, Tenaya Creek and Tonopah Brewing, nearly all of the
He welcomes your inquiries. Email: bob@lvfnb.com
work of shopping at the mall. Go to worldofbeer. com/Locations/Henderson to see the complete food menu, current draft (with announcements posted the moment a new keg is tapped), bottle and can selection. Hours are Mon-Thu 11 a.m. to midnight; Fri 11 a.m. to 2 a.m.; Sat. 9 a.m. to 2 a.m.; and Sun 10 a.m. to 11 p.m. World of Beer 1300 West Sunset Rd, Suite 2940 Henderson, NV 89014 702-202-3323
The Strip Celebrates Oktoberfest Last month the two newest beer-centric pubs on the Vegas Strip took the opportunity to celebrate the German holiday that is centered around beer. Beerhaus at The Park went for a traditional celebration, which was held inside the restaurant and outdoor area where the Dummkopfs performed. There were also ceremonial steins, drinking games, 10 different Oktoberfest-style lagers from around the world and the US (such as Ayinger, Spaten and Firestone Walker) and food to fit the occasion including German potato salad and three kinds of brats. Beer Park by Budweiser at Paris Las Vegas held its bash on the rooftop perch of the Chateau Nightclub underneath the Eiffel Tower, and while the food it served up (soft pretzels, brats and chicken wings) was mainly traditional fare, most of the beers poured were not Oktoberfest style, with the likes of Gordon Biersch Strawberry Sour, Banger Brewing Jalapeno Heffe, Elysian Space Dust IPA and a Mystery Lager that guests had to guess what beer it was. Ready for the big surprise? It was none other than Budweiser. As always, great beer happens in Vegas!
photo courtesy MGM Resorts International
The new pub is easy to get to, with an entrance right off of the parking lot at the newly expanded southwest end of the mall and is on the upper level between Larsen’s Grill and Gen Korean BBQ House. Franchisee Wolfgang Hauck, a native New Yorker who has been in the booze biz his whole life, visited here four years ago and after not seeing an abundance of craft beer offerings realized the concept would fill a niche in Southern Nevada.
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.
Oktoberfest at Beerhaus
6 The Las Vegas Food & Beverage Professional I November 2016
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By Elaine & Scott Harris
Dining out with the Harrises It’s been three years since we met with Buddy Valastro and his family over dinner as hundreds of fans clamored for a look at this iconic family. It was only fitting that we return and break bread once again and catch up on this very busy man. The La Famiglia Anniversary menu is something to behold. We started with a fresh Panzanella Salad with buffalo mozzarella, tomatoes and focaccia croutons. Of course Grandma’s Meatballs are always a must and a rich, juicy Chicken Parm is hard to pass up. While finishing up with Buddy’s Tiramisu it was time to catch up with the “Cake Boss” himself.
Chef, we have been here from the very beginning seeing your success. It’s been three years in Las Vegas. How does that feel?
Wow! It’s been such an amazing journey. The restaurant has grown over the three years. We are busier now than we have ever been. Usually restaurants start off hot and then they go down. We have been on a building trend. Honestly, we are just trying to do things the way the concept was thought up. We have approachable old fashion Italian food. The food is inspired by the culinary rock stars in my life: my mom, my
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grandma, my wife and my dad. And, I could not ask for better partners than Elizabeth Blau and Kim Canteenwalla. They do an amazing job here and we look forward to another 100 years of Buddy V’s and good family food.
You came from the northeast. Now that you have been here for three years is there anything that has surprised you so far about Las Vegas?
You don’t sell as much fish. Seafood doesn’t go as well in Las Vegas. We had a couple of different things on the menu but we had to switch off. The bakery and the restaurant complement each other. We call them the one two punch here.
Looking ahead, do you have any plans for a Budddy V’s anywhere else or any new cookbooks coming out? We are about to sign another book deal. We have four books that I did. Timing has been crazy. Between the two restaurants, thirteen bakeries, a commissary and my own production company it’s been busy. I do all my own television. I film four different television shows that I star in. This year I will probably put out fifty or sixty episodes of television. All of this and still being a dad of four, a brother, a son and a husband.
photos by Scott Harris
The “Cake Boss” Buddy Valastro Celebrates a Three Year Milestone at Buddy V’s Ristorante in Las Vegas.
Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City.
We just want to congratulate you on your anniversary and success over the last three years. You guys honestly have been a part of this from day one. The fact that it is growing and continuing to do well we are happy. It’s been an amazing journey. People ask me how do I stay nice after long days and traveling. My fans love me and I love them back. I appreciate them. I owe them my energy and time.
November 2016 I The Las Vegas Food & Beverage Professional 7
By K. Mike Masuyama Ph.D.
West Eats East Energy Drinks
Mike Masuyama is a bi-cultural science-technologybusiness consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles. “Ask Doctor Sake� was his last series in this journal.
Energy drinks: non-alcohol beverages, with or without carbonation, to invigorate you to recover from fatigue quickly and move forward positively in these busy days. Since birth, humans have been searching for such a thing and trying many things, and will continue to do so. It is part of our ultimate, eternal desire to live long and active by all means. Medicinal plants, fungus, minerals and alcohol, currently legal or illegal, have been our agents to pursue such a goal. They have been also fomented often for communicating with gods in most civilizations. Drinks in liquid form are more susceptible to dissolve or suspend functional ingredients which can be more quickly absorbed than in solid food form, which requires longer time in digestion. Besides, liquid form is good for supplementing moisture to the body, which is another key element for recovery. History recorded Chinese emperors had spent enormous time and resources to seek magic potions or stuff for eternal youth and longevity all over their territories and beyond. A utopia where people lived happily without any annoyance of struggles with economy and health was also sought. They wanted to warp into such a dream state or land in this and the other world. Among them, garlic, wild onion, ginseng, tea leaves (a source of caffeine) and many other medicinal plants-herbs were found promising not only in Asia but also in the Silk Road territories and beyond. Ordinary people utilizing those found recovery from fatigue, early symptom remedy or simple refreshment as well. Thus health drinks were innovated and consumed seriously all over the Far East. When a bottling facility became available, health drinks started to be produced in a bottle or packaged commercially. Vitamins, minerals and functional materials are further added for enhancing health functions in the commercial production. People anticipate something magically healthy in such drinks for materializing our ever-lasting dream, physiologically and psychologically. In the Far East including Japan, commercially manufactured health drinks have been very popular primarily for two specific reasons or anticipations.
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One is for quick recovery from a hangover. Another is for stronger macho functions. Such drinks range from simple carbonated drinks with vitamins and minerals to ginseng drinks under or out of pharmaceutical regulations like medicine or supplement. In other words, health drinks were created for males to behave like a strong macho. TV commercials or ads target only to men accordingly. A man who is hungover gulps such a drink at a train station kiosk in the morning. A golfer also drinks before starting playing for betting on scores. It is not a doping. As a matter of course, it is also a common scene prior to disappearing into the dark at night in red zones. Such a macho market was there but limited. The manufacturers tried to expand such a health drink macho market into a wider general public soft drink market by launching a clean, healthy image for all gender and age sections. Sugar, carbonation, less medicinal image and other soft drink characters are brought into health drinks to convert into an energy drink. An energy drink can be then defined as a soft drink version of health drinks for anyone for both refreshing and invigorating. Our current energy drinks have a well-tested record in Asian and Japanese markets. Again one of the biggest soft drink entities of the world launched one in Japan after canned coffee drinks. It added an image of soft drinks for anyone who felt the need to boost energy. Its market expanded as intended including children, though this market was not intended to be included. Some parents believed it good for longer, eager studying for better grades, which eventually would lead to admission to good schools. It is not a sports drink like Gatorade which primarily supplies water and mineral electrolytes which are lost in sweat in sport activities. Now in our market, soft drink manufactures and newcomers have launched it, targeting young people, both male and female, who may need an instant kick occasionally in their busy routine. Caffeine is a significant ingredient to promote its function just like coffee. It may provide physiological and also psychological effect to satisfy desire to gain power for the thing to come next. Its store shelf appears to have been expanding. I personally have no idea of making a mix with alcohol. Besides, I am not so young anymore for such a drink. An energy drink seems the one for younger people who need full energy ahead. www.lvfnbpro.com
By Chef Allen Asch
Chef Talk Fermentation Nation
Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu 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 teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
pickled vegetables the salt brine allows the growth of bacteria that eat the natural sugars and produce lactic acid. This acid works as a preservative for the foods that are brined. For wine, when yeast, either natural or added, are mixed with the crushed grapes the yeast eats the natural sugars and produces alcohol and carbon dioxide. Sweet wines come from grapes that have higher natural sugars so when the fermentation stops there are still sugars left in the wine. In bread when the yeast eats the sugar they produce carbon dioxide which gives the rise to the dough. The other main food item that has a need for the fermentation process is cheese. Bacteria in the milk, natural or added, eat the sugar lactose and reacts with the added rennet enzyme to curdle the milk. The whey, the liquid, is then drained off and the curds are compacted, dried further and then aged. Or in the case of cottage cheese the whey is drained but the curds are not pressed so some whey (liquid) remains.
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Besides the nutritional aspects of fermented food, fermenting of food also assists in the preservation of foods.
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I started making my own pickles a few months ago. I bought a high quality fresh, refrigeration required for storage brand and when I finished them I had a huge amount of brining liquid left. I also had an older cucumber that I did not plan on using before it would have turned. I cut it into wedges and stuck it in the brine. I did this a few more times before it was time to dispose of the liquid. In hindsight when I think about this, it shows the exact purpose of brining or fermenting of food. Fermenting, which can be traced to at least 9,000 years ago, started as a way to produce alcoholic drinks. People then came to the realization that this was a perfect way to store food. If you want to see some old wines head to the University of Pennsylvania to see 7,000-year-old bottles of wine. Fermentation in food processing uses yeast or other bacteria in a controlled environment, to convert carbohydrates to alcohol, thus preserving the foods. This obviously will change the flavor profile of the foods being preserved. The texture of the food items is also changed during this process. Vegetables are the most common foods that are fermented but fish and meats as well as beans are fermented often. Although this is a proven method to preserve foods there are some risks associated with it. Alaska is one of the biggest states that use fermentation due to the short growing season and the long and cold winters. Unfortunately, Alaska also leads the nation in cases of botulism, which is a big byproduct of improperly fermented foods. Fermented foods are also considered a carcinogenic food source, possibly leading to cancer. Having said that, one of the most famous fermented dishes in the world is Kimchi and studies have tied this dish and fermented fish dishes as one of the causes of a very high rate of stomach cancer in Korea. Fermentation in food is mostly used to preserve foods but it also adds a lot of flavor and other characteristics to many foods. When you ferment foods you encourage growth of certain “good” microorganisms in it, while preventing growth of spoilage-causing microorganisms. When you are intentionally fermenting foods you may need certain equipment and a control of the environment where the fermentation takes place in. To avoid bad bacterial growth you need to control temperature and pH levels of the food. Here is how fermentation occurs and how it affects certain foods. For
Although with the negative effects mentioned earlier, fermented foods do have a lot of positive effects for people. Natural fermentation of foods has been shown to preserve nutrients and make the foods more digestible than in other forms. Another great byproduct of fermentation is the amount of probiotics that are created during the fermentation process. This is why the foods are easily digested. The problem with today’s fermented foods is that they are generally not done naturally, but using vinegar as the fermentation agent. Vinegar based fermented foods do not have the probiotics that naturally fermented foods have. Another reason we have lost a lot of our natural intake of probiotics is that dairy products such as milk and yogurt are all pasteurized, killing a lot of the probiotic microorganisms and leading to a barrage of probiotic supplements for sale.
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November 2016 I The Las Vegas Food & Beverage Professional 9
Nevada Restaurant Association Announces 2016 Culinary Excellence Award Winners By Bob Barnes
photos by Audrey Dempsey
The Nevada Restaurant Association presented the Culinary Excellence Awards at the Canyon Gate Country Club on October 6. The annual event honors the best and brightest in the industry, who were selected based on merit in such areas as reliability, teamwork, leadership, contributions of knowledge and time to the community and dedication to the restaurant industry. A portion of the proceeds from the event will benefit the Association’s Education Foundation, which provides scholarships for high school students interested in starting a career in the restaurant and foodservice industry. Candidates were nominated by a group of noted industry professionals in six award categories: Restaurant Neighbor of the Year, Bartender of the Year, Pastry Chef of the Year, Restaurant Allied of the Year, Culinarian of the Year and Restaurateur of the Year. The winners were voted on by the Association’s Board of Directors. The following are a description of the awards, the list of nominees with the names of the winners bolded and the bio of each winner.
Restaurant Neighbor of the Year This award recognizes outstanding community service in the industry. Carmine’s NYC Italian Restaurant Carmine’s is a family style restaurant that offers exceptional value to its guests through their southern Italian cuisine. Carmine’s Las Vegas opened in 2013 being the largest restaurant of their locations to open.
award from Desert Companion and The “best bartender award” from Eater Las Vegas. Most recently, David accepted a nightlife bartending job in 2014 with SBE group which brought him to Las Vegas. By a twist of fate he met Chef Dan Krohmer who was in the process of opening Other Mama and began to develop the restaurant’s cocktail program.
Culinarian of the Year
Pastry Chef of the Year The Pastry Chef of the Year Award recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field, demonstrates community involvement, and advances the hospitality industry as a whole by sharing skills and knowledge. Brigette Contreras (STK Las Vegas), Kamel Guechida (Wolfgang Puck Fine Dining Group), Rebecca Bills (Block 16 Hospitality) Brigette is the Pastry Chef of STK in The Cosmopolitan of Las Vegas. Prior to joining STK, she cooked and baked her way to excellence at some of the most prestigious venues in the U.S., from the James Beard House to the twotime Michelin Star restaurant Providence in Los Angeles.
Restaurateur of the Year
Restaurant Allied of the Year
Bartender of the Year The Bartender of the Year Award recognizes an individual who consistently provides excellent personable, intuitive, and responsive guest service. The individual has developed and maintained a “cutting edge”/innovative attitude and passion for the craft of bartending and cocktail service through continued education and industry participation. Anthony Partridge (Rx Boiler Room), Carla Fuerst (Wolfgang Puck Bar & Grill) and David English (Other Mama) David is the lead mixologist at Other Mama. Honors include the “cocktail of the month”
The Culinarian of the Year Award recognizes a chef who leads an exceptional restaurant kitchen, is a role model, demonstrates community involvement, and advances the hospitality industry as a whole through his/her exemplary dedication and skill to the craft. Eric Klein (Spago Las Vegas), Khai Vu (District One Kitchen & Bar), Paco Cortes (El Dorado Cantina) Eric was the Executive Chef of Spago Las Vegas and recently moved on to head up the Wolfgang Puck Fine Dining Group Catering in Los Angeles. Eric joined the Wolfgang Puck Fine Dining Group soon after relocating to the United States in 1996. He spent seven years working alongside Wolfgang Puck at his California-based restaurants. Eric has received multiple accolades including being named one of the Top 10 Best Chefs in America by Food & Wine Magazine in 2004.
An “allied” is any industry or service related to our restaurant sector. The Restaurant Allied of the Year Award recognizes a superior allied vendor, supplier, or other company that goes above and beyond to provide exceptional services or products to support the restaurant industry and the community. Audio Visual Advisors, The Las Vegas Food & Beverage Professional, Nevada Public Radio | Desert Companion Nevada Public Radio (NVPR) was established in 1975 as an independent, not-for-profit, public benefit corporation. NVPR is the publisher of NVPR’s broadcast network includes two FM stations serving the Las Vegas metropolitan area - News 88.9 KNPR and Classical KCNV 89.7. NVPR is the publisher of the award-winning Desert Companion monthly magazine and the producer of KNPR’s State of Nevada.
10 The Las Vegas Food & Beverage Professional I November 2016
The Restaurateur of the Year Award recognizes an individual who operates an outstanding restaurant business, is a role model, demonstrates community involvement, and advances the industry as a whole. Charlie Abowd (Café at Adele’s), Matt Dickerson (Wolfgang Puck Fine Dining Group), Sebastien Silvestri (The Venetian | The Palazzo Resort Hotel) Sebastien Silvestri has had much managerial experience from managing restaurants in Bora Bora, London, Texas and California. He has a passion for food and beverage and it is embedded into his roots from learning from his uncle, who was a successful restaurateur in the French Riviera. Sebastien was awarded a Senatorial Recognition from Senator Dean Heller for his contribution to The Nevada Restaurant Association. Editor’s note: The Las Vegas Food & Beverage Professional was honored to have been nominated for the Restaurant Allied of the Year award and is grateful to the industry noted professionals and the Nevada Restaurant Association for this consideration. www.lvfnbpro.com
Up Front and Personal Jessica Westergom
By Heidi Rains Heidi Rains is a San Diego native, a wiz of a home cook and brings life to the desert with a beautiful garden. Her herbs have been tasted by many and used by some of the top mixologists in town. She has spent her whole life living, eating & working in fine-dining restaurants, cocktailing & bartending on the Strip and she has a thirst for all things delicious.
Finding satisfaction in our industry isn’t always measured in tips. For many of us, it’s finding that perfect place to nurture our creativity, advancing our careers, and sometimes, a place to feel at home. Jessica Westergom has clearly found her Zen place at The Sand Dollar. This charismatic little dive is the ultimate meeting place for Las Vegas locals, award-winning chefs and enigmatic mixologists photo by Adam Rains
alike. The Sand Dollar and Jessica are a reflection of each other in both uniqueness, having great success and the ability to keep people coming in… Both are small yet offer so much!
Tell me about the arc of your career?
I’ve been in the food industry since I was 17. I interned at a newspaper because I have a degree in photojournalism. I managed a body painting studio. Two years ago I started focusing solely on bartending and realized that this is what my calling is and where my passion truly lies. My bartending life really took off. J.R. Starkus was responsible for first putting me behind the bar at RM Seafood. I then worked at Jaleo and also opened Rose. Rabbit. Lie., and then moved on to The Sand Dollar.
What is your style of service?
My style is efficiency and giving the guests exactly what they want from a shot & a beer, random 90s era drinks to craft cocktails. We also have a craft beer and really great whisky program. I just try to please the guest. Bartending to me is not about me. It’s about THEM. You don’t go to a bar to hear about the bartender’s life, you go there to enjoy yourself and that’s what I want for my guests.
How have you adapted your service style to each place you have worked?
What I love about Sand Dollar is you don’t put your resume on the counter when a guest comes up to the bar. Our finesse comes through without us having to boast. Although I’ve worked in so much fine dining, I missed the nitty gritty aspect that local bartending has to offer.
How do you approach each evening and how do you stay motivated on the toughest of nights?
We have such a solid team and the support of one another helps us get through busy and
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unpredictable nights. No night is ever the same there. We’ve seen people bring and leave their dogs, the bathrooms torn to high-hell, crazy band guys, naked fountain jumpers, and dudes who have lost their drunk girlfriends in the restrooms. It’s literally endless.
What is your creative process with regards to making cocktails? Does it differ for each comp?
I read the rules of the comp many times over and I then I focus on the ingredients. I start to read, watch movies and other creative things to get me inspired. Many of my ideas are comic book driven, fictional driven and mythological ideas. I can’t start a cocktail until I have true inspiration first. Once I have an idea or theme I go from there and then I start honing down on what works and my biggest aid is the Flavor Bible. I start spider webbing all my ideas and flavors.
You are a champion bartender; what are some comps that you have won? Which are you most proud of?
I’m most proud of the first comp that I did and it was for Cocktail City Vegas. It was all votes and I was super nervous and having a great experience off the bat motivated me to move forward. This year I was shocked to win the UBBC win, especially because my competitors were people I really respect in this industry. I used some kick-ass spunky ingredients and used a mask and cape made from a fruit rollup. My style when I do comps is very simplistic and very garden-to-glass. You shouldn’t have to use 1,000 ingredients to make a perfect cocktail. I would say that five is my max. My spirit, my
modifier, my sour and maybe an additional flavor. I make all my own syrups and shrubs for all of my cocktails.
Where do you see Vegas in the nation/worldwide beverage scene?
I think Vegas gets overlooked even though we have so many cocktail programs and genuine masters of craft in this town. It’s great that Herbs & Rye gets notoriety as well as Golden Tiki and Velveteen Rabbit and Other Mama.
You are working and competing in a world dominated by men. How do you feel to be part of an emerging group of talented women?
I feel like women have always been present but now women are taking this profession by the balls and not allowing men to walk all over them anymore. Now the women have joined forces and are so much tighter in the community and all help to support and push one another as opposed to dragging each other down. Who cares if I’m a female, I have the skills to be an equal. You don’t have to have a harder edge or you are not taken seriously. Guests will assume that men behind the bar know more but now that is starting to change.
Who are some of your mentors and who do you look up to?
Christian Schaefer, J.R. Starkus, Andrew Pollard, these people have had a significant effect on me. Juyoung Kang is my tiger mom spirit animal. She has taught me so much about ingredients, creating, how to present yourself, how to be a professional woman. She has always looked out for me and is such a talented person to look up to.
November 2016 I The Las Vegas Food & Beverage Professional 11
Brett’s
By Jackie Brett
Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. She is also an instructor covering Special Events at CSN- College of Southern Nevada.
Email: jackiebrett@cox.net
Entertainment Spotlight
The Beatles LOVE by Cirque du Soleil at The Mirage celebrated its10th anniversary and started free open rehearsals every Friday and Sunday.
Dining Scoops Celebrated Chef Gordon Ramsay’s fourth Las Vegas restaurant, Gordon Ramsay Fish & Chips, opened at The LINQ Promenade featuring authentic British comfort food.
Stevie Nicks will be the debut artist at the new Park Theater at Monte Carlo with The Pretenders when it opens Saturday, Dec. 17. Bruno Mars has signed with MGM Resorts International to appear Friday and Saturday, Dec. 30-31 at the Park Theater at Monte Carlo and again next March 11-12. Donny & Marie Osmond extended their Flamingo residency through 2017. Their original deal was a six-week contract eight years ago. Comedy impressionist Gordie Brown will end his Golden Nugget run Nov. 24 after seven years. Mariah Carey will end her two-year residency in The Colosseum at Caesars Palace next May 13. Backstreet Boys will begin a residency inside The AXIS at Planet Hollywood Wednesday, March 1 with 18 dates through July 1. Diana Ross will return to The Venetian Theatre for the third run of her residency in February 2017 and perform nine shows that month. Rock of Ages at the Rio following a previous three-year run at The Venetian will close Jan. 1. Original Jersey Boy Frankie Valli along with The Four Seasons will headline The Pearl Concert Theater inside the Palms Feb. 18. Anita Mann’s FANTASY adult revue at the Luxor revealed their 2017 “Natural Beauties of Las Vegas” calendar and celebrated the show’s 17th anniversary with four-time Emmy Award nominee Mandy Moore choreographing a new finale set to Justin Timberlake’s “Can’t Stop the Feeling.” American’s Got Talent finalist Piff the Magic Dragon celebrated his first year solo residency show at the Flamingo and will celebrate the holidays with Piff’s Piffmas Piff-Tacular in December. Legends in Concert “fall” cast includes portrayals of Garth Brooks, Michael Jackson, Whitney Houston, and Kevin Mills’ Las Vegas debut as Elvis Presley.
Iron Chef Masaharu Morimoto’s first Las Vegas Japanese restaurant opened at the MGM Grand in the space previously occupied by Shibuya. D Owner Derek Stevens opened the Coffee Stand serving Ann Arbor-based Zingerman’s Coffee Company coffee, which is making its debut in Nevada. Evel Pie is a new pizza restaurant in the East Fremont Entertainment District operated with legendary motorcycle daredevil Evel Knievel’s son Kelly. Pastry Chef Brigette Contreras from STK in The Cosmopolitan was awarded “Pastry Chef of the Year” by the Nevada Restaurant Association. Four local Hash House A Go Go restaurants introduced the Huckleberry Sin cocktail in a souvenir Mason jar and extended Happy Hour 3-6 p.m. to seven days a week.
A realistic replica of the world’s largest snake is on exhibit at the Las Vegas Natural History Museum through Jan. 8. “Titanoboa: Monster Snake” slithered in at 48 feet long and 1.5 tons. Ainsworth Game Technology, the fifth largest U.S. gaming manufacturer, opened its new $40 million North American headquarters in Las Vegas. The Venetian has installed the giant sculptured word LOVE in steel ruby red letters, which was at this year’s Life is Beautiful and will return for the 2017 festival Sept. 22-24. Station Casinos LLC now owns the Palms for $312.5 million giving the company some 20 casino properties in Clark County and Boyd Gaming Corp. completed its $380 million acquisition of Aliante bringing its inventory to 10 properties. Rouge Lounge closed at the MGM Grand and the space is turning into the Losers Bar opening in December. Toby Keith’s I Love This Bar & Grill celebrated 10 years at Harrah’s with a recent renovation. Local custom leather boutique and atelier, Leather Couture by Jessica Galindo, opened in Downtown Summerlin. Every Saturday hundreds of car enthusiasts convene at SPEEDVEGAS from 7-10 a.m. for the free weekend pop-up attraction, Cars and Coffee. A 295-unit luxury apartment community under construction at Chinatown will include 9,000 square feet of retail space. Caesars Entertainment has rolled out a comp drink monitoring system at its Nevada resorts… you play for a “free drink.”
Assorted Developments Las Vegas has its first new “city” logo since 1979, which will be used everywhere in the future. Nine large-scale, brightly colored monochromatic human figures crafted from LEGO bricks by renowned artist Nathan Sawaya are situated throughout The Park on the Strip through Dec. 30. Newly remodeled Ethel M Chocolates Factory Store and Cactus Garden in Henderson started up its all-new monthly Decadence in the Desert culinary and art event on the second Saturday.
12 The Las Vegas Food & Beverage Professional I November 2016
A Smith & Wesson .38-caliber revolver owned by mob boss Al Capone is on loan at The Mob Museum downtown. The social reflexology spa Happy Feet has reopened at the El Cortez. California-based retail giant Curacao opened its first Nevada store at the Meadows Mall. Lip Smacking Foodie Tours has introduced the “Lip Smacking Boozy Brunch Tour” on Saturdays and Sundays. The Las Vegas Monorail has a new more hassle-free website. www.lvfnbpro.com
USBG
Las Vegas U S B G
M E M B E R
By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery, long-time cocktailian, and the Social Media Chair for the United States Bartenders Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”
S P O T L I G H T
About the USBG
Las Vegas sees its fair share of characters, and in our industry, even more so. One character that stands out is Kinson Lau. He has become interwoven into the fabric of our beverage community and works at not one, but three of our city’s most beloved bars. Growing up in the Bay Area from traditional Asian parents, he never thought that his career would be bartending. “My parents thought the idea of me being behind the bar was ludicrous, even outrageous.” His aura of positivity is felt by everyone that he comes across. Always there with a kind word & hug, he attributes that to his mother. “I’d like to thank my mom. She raised me that way. Low points or high notes, she always had the attitude, ‘Be grateful for what you have’ and ‘You don’t get what you want; you get what you earned.’ Those all really stuck with me.” A three-year member of the USBG, Kinson has been a student of the industry since his start as a prep-cook at a Taiwanese restaurant in San Francisco. After that he moved behind the bar and eventually moved all of the way up to bar owner in the iconic city. His path took him to Las Vegas when his friend
C O C K T A I L
O F
T H E
photo by Jose Salinas
Kinson Lau
Mathias Simonis told him of an opening at Herbs & Rye. When speaking of Herbs and his move to Las Vegas, he explained, “I’ve been very blessed. I always believe that you cannot force things to happen. It has to be the right time.” In addition to Herbs, he is also at Tacos & Beer and has done some guest bartending at the Sand Dollar. While he might soon be leaving our city for a project in the Windy City, he will always have a home here in Las Vegas and in the USBG. “You learn every day, with an open mind, and make people happy.” -Kinson Lau
M O N T H
Manhattans are often a test of a worthy barman. Do it correctly, you can put a smile on the most stoic of guests; flub it and you’ve lost everything. It stands to reason that a Manhattan variation should be one of the first that a new bartender can play with. The ratios are pretty set and as long as it’s made with care and finesse, it’s an easy base-hit. The Beauty & Spice Manhattan utilizes the citrusforward JR Ewing Bourbon along with the most famous of Sicilian Amaro, Averna. A rosemary, cinnamon, & orange infused Vermouth rounds it out and brings out the herbal element of the Amaro. At last, it’s seasoned with Australian & Orange Bitters. The garnish plays its part aromatically with the orange highlighting the brightness of the bourbon and the mint enhancing the menthol character in the Averna.
“Beauty and Spice”
photo by Adam Rains
by Adam Rains
www.lvfnbpro.com
2 1/2 oz JR Ewing Bourbon 1/2 oz Amaro Averna 1/2 oz House-infused Sweet Vermouth 2 dashes of Australian Bitters 1 dash of Orange Bitters Mint & Orange Peel garnish
The United States Bartenders’ Guild is comprised of spirit professionals dedicated to the art of the craft of Bartending. What was founded in 1948 has now spread all over the US with Las Vegas being the largest chapter in the country. Through events, charity, and education they support and enhance the great American living-art that is Bartending. For information on how to join, please go to www.usbg.org.
USBG Event Calendar
Some events subject to change 11/04 Fernet Celebration at Brand Steakhouse 11/08 USBG National Council Vote 11/10 Casa Noble Roundtable 12/7 Bacardi Legacy 12/11 USBG Las Vegas Holiday Party (Do not miss!!!)
SPONSORED BY
Combine all ingredients into a mixing glass with ice, stir till cold, strain and pour into a cold cocktail glass, smack mint and express orange peel to release the oils, float garnish and enjoy! November 2016 I The Las Vegas Food & Beverage Professional 13
UNLV Epicurean Society
By Matthew Cairo
photos courtesy Chef Sandoval
Matthew Cairo, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students, where he is on the leadership staff. Originally from San Diego, he moved to Las Vegas to feed his desire to learn all that he can about restaurants, food, and the tourist industry.
Over the last month, the Epicurean Society has been busy planning, attending and executing events. We toured Chef Vick Vegas’ new Sub Shop, planned out our 3rd Annual Epiktoberfest, and worked with Chef Sandoval on many events. Chef Vick Vegas has been a great connection for the Epicurean Society as time has gone on. From tours of distributors, career advice and most recently the trip to his new establishment Seven Sinful Subs, which I can say matches his personality, and Vegas, exactly. The atmosphere is that of a Harley Davidson shop, the Hard Rock Hotel, and an 80s action movie all wrapped up into one. When we visited the restaurant Co-owner Goli served the entire club. We enjoyed the subs, all plays on classic sandwiches, each with a nickname. My two favorites have to be either the “Knuckle,” an Italian lunchmeat sandwich with a vinegar dressed salad on top, or the “Skinny Dip,” an interesting mix between a French dip and a Philly cheese steak. So if you’re in the mood for a great atmosphere and some interesting takes on some American classics, swing by Seven Sinful Subs off of Maryland and tell Goli and Vick that Matthew from UNLV’s Epicurean Society sent you. Club members have been charting out events for the rest of the semester during our meetings. First on the agenda is Epiktoberfest, which sadly will have already taken place at the time of this publication. You can look forward to a wonderful summary of that event next month. Right now, we are working on polishing up the event menu and coordinating with the UNLV Beverage Club. We are looking forward to planning our first winter social event in early December. Most likely this event will be open to the full student body and include a movie, food, themed drinks and activities. We are aiming for the
winter social to fall during the week before finals so that it can act as a short break from having your nose stuck in a book for hours on end. We would like to offer an opportunity to students to get a little rest and a take a breather with friends and fellow students. Since the semester began, a number of Epicurean Society members and I have been helping UNLV’s Chef, Mark Sandoval, with planning and executing a series of banquets and soccer tailgate events. As of this writing we’ve done four tailgate events at the UNLV soccer games, each serving an average of 1,700 people then later setting a new record of 3,100 attendees. The participants, or the “Core” as we’ve been calling ourselves, aid Chef Sandoval with both menu planning and the execution of these events. Most of the Core are members of the Epicurean Society. To date, we’ve done a handful of tailgates that come with the standard beer, burgers and brats, but two other tailgates have included more creative menus. The record setting day of 3,100 people included a full taco set-up with Carne and Pollo Asada, slow roasted pork, guacamole, pico de gallo, and much, much more. I was lucky enough to help plan an Italian Night for one of the tailgate events. We served pasta with sauces, homemade meatballs and a trio of pizzas roasted onsight. I enjoyed this event immensely because I love nothing more than sitting next to a pizza oven for hours watching the cheese melt and brown before serving it to the guests. We’ve also helped execute a number of nontailgate events including a few passed hors d’oeuvres services where eye-catching plating and ease of consumption played a huge role in back-of-house design and preparation. One of the most recent and most inspiring events we assisted with was the UNLV Foundation Dinner at the Bellagio with Chef Sam Kass, a
14 The Las Vegas Food & Beverage Professional I November 2016
past White House Chef for President Obama. This event was planned and executed by the Bellagio banquet staff who allowed a number of students and me to aid in plating for the 800-seat event. This was a new experience for me as I had never participated in a plated dinner event, and by no means had I ever been afforded the opportunity to plate nearly 100 beef Wellington dinners in under 5 minutes! The similarity to a factory line was reminiscent of culinary competitions I once participated in years ago. We have many more events planned for the upcoming semester in a similar vein and are always looking for more. Next month we’ll have a recap of the outcome of the Epiktoberfest event and share outings and events the Epicurean Society participated in for this month. A few scheduled upcoming events include aiding Chef Sandoval with helping 70 Japanese international students who will be visiting UNLV, and running through a handful of recipes with Epicurean members on campus. I have a suggestion for you in the next month. Make a pumpkin pie from an actual pumpkin! I promise so much fun and much better than any pie you purchase or make with that canned stuff. By the way, more often than not, those cans contain butternut squash, not pumpkin. If you need a recipe feel free to email me. And feel free to tell me how your pumpkin-based adventures go!
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A Better Way to D r ink: Bellion Vodka By Adam Rains
Many of us in the Food & Beverage Industry have done our fair share of imbibing. For some, it is occupational hazard meets labor of love but for others, it can take its toll. Even if we have above average tolerance, all of the wine tastings, whisky dinners and sake sippings can test the limits of what our bodies can take. What if there was a way to enjoy our spirits while helping maintain a healthy work/ life balance? Meet Bellion Vodka; this vodka makes some very interesting claims but has a good amount of science to back it up. What has started as a dream, is coming into fruition with this one-of-a-kind product. It’s the brainchild of an Indian entrepreneur, Harsha Chigurupati, who wanted to create something new in the world of spirits. What makes his different is that Bellion Vodka is the first ever made with NTX, which reportedly can diminish some of the harmful effects of alcohol! At Chigurupati Technologies, he has engineered this new category of spirit where, as borrowed from their website, “science meets consumption.” These are termed “functional spirits” because they can help you enjoy without all of the consequences. They are not necessarily claiming to be a health product, but that they can decrease some of the negative effects that come with consuming traditional spirits.
Vodka at Its Core To make this “little water,” Chigurupati teamed up with Frank-Lin Distillers out of Fairfield, California. It is corn based and uses only the best ingredients available, which are sourced from the heartland of America. The distillery utilizes a column still for the perfect amount of time in order to capture the pure essence of its base. With their 6-times distilled Vodka, it is their hope to create harmony on the palate but without damaging the balance within the human body.
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NTX Technology
Science
Continued Mission
The NTX Technology is the first in the world to be used in a spirit creating a brand new category of “Functional Spirits”; but what exactly is it?
There has been over 10 years of research, development and testing by PhDs in order to prove this unusual claim. There is now a better and more healthful way to consume alcohol. It will not cause liver damage, if enjoyed in moderation, and can possibly even lesson damage to the DNA. As of now, the US Government will not allow Bellion Vodka to list these benefits on the label until the FDA can do further testing. That does not negate the fact that they have already been independently reviewed and has also been issued patents by the US.
Their vision and singular mission is very clear, to reduce the negative aspects of traditional cocktails. Expanding on it, Bellion Spirits will not just be producing Vodka. As we know, Bellion Vodka with NTX is the first in the category of Functional Spirits which allow for “smarter” drinking. Bellion Spirits is also working on some other liquor projects. They would like to tame the noble spirit of Mexico with its upcoming Dera Tequila. They are also planing on utilizing the NTX in America’s native spirit with Smoak Bourbon. One can imagine a health-forward Manhattan made with NTX, the antioxidants in red wine (vermouth) and utilizing the herbs of the bitters. Or even a healthful & stimulating Mayan chocolate & chile cocktail using tequila. We should see both of these within a year.
NTX, is a proprietary blend of all FDAapproved ingredients. Using a combination of a holistic and scientific approach, one of the main components is the extract of licorice root or Glycyrrhizin. According to WebMD, “A licorice root extract called glycyrrhizin has also shown promise as a possible remedy for chronic hepatitis C and liver cancer,” says University of California, Davis researcher Mark Zern, MD. The rest of the NTX proprietary blend is Potassium Sorbate, which is used in wine making and Mannitol. It’s main function is explained as follows: “Preventing or treating excess body water in certain kidney conditions, reducing swelling of the brain, or reducing pressure in the eye. It may also be used for other conditions as determined by your doctor. It works by increasing the amount of fluid excreted by the kidneys and helps the body to decrease pressure in the brain and eyes.” drugs.com. This trifecta is a detoxifying combination that was researched and developed by a team of medical doctors all with extensive pharmaceutical experience. The NTX is added after the distillation process in order to get the most benefit. They claim that the three elements in the NTX work in unison by blocking the toxic substances in alcohol from affecting the liver.
Today’s Consumers Part of their research included market studies. What they have found is that the current generation is more health conscious than previous generations. The food industry has made many changes with many modifications to their products and health claims on the package. The alcohol industry has been slower to follow.
Tasting
Bellion Spirits is leading the movement with its line of Functional Spirits. They are the first alcohol manufacturers striving to offer more than just a good time with their new type of spirit. Bellion Vodka is now available in 11 states, Nevada included, and will be doing a full rollout here this month. We can’t wait!
On the nose there is a freshness with a sweet corn essence. On the palate it enters with light to medium body, and there is a bit of grassiness. The finish brings an easy heat with hints of charcoal and licorice. Bellion also finishes semi-dry with just a bit of perceived residual sugar. Bellion Vodka will make a nice base for a coconut water Gimlet, or is quaffable enough to serve chilled or on the rocks. One can only imagine the number of “morning after” cocktails that are meant to revive the spirit. A Bloody Mary or even the Corpse Revivor #2 with this one may be the best medicine for the bleary eyed morning.
Founded in 2006 by Harsha Chigurupati, a young entrepreneur from Hyderabad, India, who was raised in a family of scientists, pharmacists and physicians, Chigurupati Technologies first sought to eliminate the side-effects of over-the-counter drugs before dabbling in the alcoholic beverage industry.”
Reporter Julie Wilson examined this on naturalnews.com: “Developed by Chigurupati Technologies, NTX was contrived through a multi-million dollar eight-year project completed by a team of pharmaceutical PhDs hoping to make the “drinking experience smarter,” according to NTXTechnology.com.
w w w. B e l l i o nVo d ka .co m www.lvfnbpro.com
November 2016 I The Las Vegas Food & Beverage Professional 17
FOOD FOR THOUGHT
By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
Pumpkins
While October is the uncontested best time to get a pumpkin, especially if you plan on carving it for Halloween, baking pumpkins will be around for longer, and you can still stock up in November since they are still readily available.
Pumpkin Chocolate Chip Cookies 2 sticks sweet butter, softened 1 cup white sugar 1 cup light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup canned pumpkin puree 3 cups all-purpose flour 2 teaspoons baking soda
1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups (12-ounce bag) milk chocolate chips, not semisweet Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks. Yield: 60 cookies
Allan Karl’s best-selling book FORKS: A Quest for Culture, Cuisine, and Connection has been a #1 best-seller in three Amazon categories.
FORKS brings the world to your table: An around-the-world adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes. Why would someone sell nearly everything he owns, pull roots, and travel for three years--alone--on a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce. Allan looked at these forks in the road of his life as an opportunity to both follow a lifelong dream and pursue his passions. He hopped on his motorcycle and traveled around the world--alone. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journey--to share the truths he’d uncovered and the lessons learned during his adventure around the world. Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection. Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others. The second edition of FORKS is widely available at Amazon, Barnes & Noble and Indie Bookstores everywhere. Autographed and personalized signed copies are available on the FORKS website www.forksthebook.com. 18 The Las Vegas Food & Beverage Professional I November 2016
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Bob’s Beer Bits and Sips New Releases By Bob Barnes CraftHaus Belgard Coffee Stout Beers made with coffee have been catching on in recent years, and while I have tasted quite a few coffeeinfused beers over the past few years, CraftHaus Belgard Coffee Stout is without question the coffeeist I’ve ever tasted. (Okay, I know coffeeist isn’t a word, but I think it should be and want the credit for creating it!) Belgard Coffee Stout is moving into the core line-up of the Henderson, Nevada-based brewery, joining its Evocation Saison and Resinate IPA. It’s also about as local as a beer can get, for it is brewed with freshly roasted beans from local roaster Vest Coffee. Upon pouring you’ll encounter a huge coffee aroma and upon sipping an ample coffee essence. In fact, I’d go so far as to suggest this would be a great alternative to enjoying after a meal instead of an espresso or other coffee drink. And, at only 5.2% ABV it’s not too filling. Good news for us is that it is now being offered year round and will soon be available in cans for purchase in stores.
Uinta Funk’ N Patch Brett Pumpkin Ale It’s certainly the season to enjoy food and drink with pumpkin and the spices associated with pumpkin pie. The Salt Lake City-based Uinta Brewing has produced annual pumpkin beers for quite some time, but now comes its most unique and out-of-the-box variant yet, one spiked with brettanomyces, which features that great barnyard funkiness (hence the Funk’ in the name). Part of Uinta’s new wild ale program, this 8% ABV brew brings forth tartness, but not overwhelmingly so, which allows the sweet malts and pumpkin pie spices to have their turn satisfying your taste buds. This beer is worth purchasing for the cool artwork by Evan Jed Memott on the label alone, which depicts a guy with a pumpkin head dancing and trying to look cool.
Sapporo Premium Black SAPPORO U.S.A. recently launched its Sapporo Premium Black, its first new product in the U.S. market since 2004. This dark lager is a new direction for Sapporo and marks its first dark beer. The 5% ABV brew offers aromas of chocolate and roasted dark malt, complemented by a sweet, round fullness of black coffee on the palate. It weighs in at 5% ABV and is packaged in a 22 oz can. The brewery suggests it is suitable for food pairings that include grilled, roasted or blackened meats, burgers, smoked sausages and hearty seafood such as swordfish or tuna. The beer officially launched September 1, and joins the Sapporo brand family that also includes Sapporo Premium, Sapporo Reserve and Sapporo Premium Light.
20 The Las Vegas Food & Beverage Professional I November 2016
SKA Brewing Euphoria Pale Ale Just in time for the approaching colder months, the Durango, Colorado-based SKA Brewing has released its annual winter seasonal. This American-style Pale Ale has a backbone of malt, some caramel sweetness, a touch of chocolate and toast and enough alcohol (6.2% ABV) to help you stay warm through the winter months. It also has a resinous and citrusy grapefruit hop aroma and flavor, provided by a huge dry hop addition at the end of fermentation, and is hop-forward enough to fool you into thinking you’re drinking an IPA, despite its middle range of 45 IBUs. The label depicts a dancing skeleton, likely in front of the San Juan Mountains which the brewery sits at the base of.
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By Shelley Stepanek
Photos by Shelley Stepanek
Hot New Eateries!
Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.
BORRACA, a new Mexican eatery, has opened at Green Valley Ranch. Finally, there is now reasonably priced Mexican food in the area. They have great margaritas, especially the very large passion fruit, which is only $6. The motif is Day of the Dead, as can be seen on the walls, the seats and even the dishes. The bar is large, and happy hour runs from 4-7. Fresh chips and salsa arrive as you take a seat. The Guacamole is marvelous, large chunks which can really make the difference from some of the ones around where it practically runs off a chip. Cheese fundido is a great starting dish, excellent in flavor. Borraca features a great mahi mahi fish taco plate, bbq beef sweet tamale cakes and crispy dynamite shrimp tacos. I usually think of dynamite shrimp as being Chinese, but they do great service with a Mexican flare. There are generous portions of every item. The crab ceviche tacos are one of the best sellers, told to me by our server. At dinner hour there is music, and the waiters came around frequently. Please leave room for dessert here, especially the cinnamon churro ice cream sandwiches, or frosted flake rice pudding. Chicken tacos start at $15 for a plate, with $25 for the salmon plate. Open Monday thru Friday from 4-10, and Sat and Sun 12 noon till 11. borrachavegas.com THE ANGRY BUTCHER STEAKHOUSE, the Sam’s Town new addition with an inspired take on American steakhouse favorites, is surely a new place to try. Situated directly across from Mystic Falls Park, with waterfalls, birdcalls and animal sounds playing, the atmosphere is definitely peaceful. It has a lovely patio seating area, close to the bar, and with a total outdoor feel to it. The restaurant’s design is neutral, with beautiful upholstered private booths and a spacious display kitchen the length of the restaurant. Starters of fat oysters, coated in seasoned corn meal and deep-fried, beefsteak
tomato salad, and French onion soup, with a hearty blend of beef stock, caramelized onions and sherry win hands down awards. The Angry Butcher’s cuts include prime rib, on or off the bone, as well as New York and bone-in ribeye. The steaks are charbroiled in a Jade Range Broiler at 800 degrees, which will sear both sides. There is also a steak au poivre with a USDA prime flat iron topped with green peppercorn cognac sauce with sides of smashed sweet potatoes, Tuscan fried potatoes and white cheddar mac and cheese with smoked bacon. The Angry Butcher is open daily for social hours from 4-6 p.m. with a special menu of small bites. The main dining room opens at 6 p.m. The Angry Butcher is the latest of the Boyd Gaming properties nationwide, including one of my favorites, Alder & Birch Cocktails and Dining at the Orleans, and California Noodle House at the California Hotel, Brigg’s Oyster Co and Dupar’s at The Suncoast. Boyd Gaming has 21 gaming entertainment properties located throughout the country. Opening next month will be a new barbeque spot right next door. samstownlv.com/dine/the-angry-butcher
22 The Las Vegas Food & Beverage Professional I November 2016
The LINQ has a new tenant, a favorite chef with multiple locations in Las Vegas. GORDON RAMSAY FISH & CHIPS has officially opened as of Oct. 7th. This is a takeaway-style British restaurant, in true British fashion. Close to the Strip entrance at the LINQ Promenade, the chefs can be seen in action as they cook up their flavorful dishes. There will be many specialty items, familiar to Brits and locals alike. Plenty of Alaskan Cod filets, battered sausages, fish sandwiches and gulf shrimp. Serving hand-cut chips either salted or with truffle and parmesan, maybe a change of pace with jalapeno or chorizo, or some spices which have not been tried out here in Las Vegas. The place has both indoor and outdoor seating for a maximum of 50 guests, and opens at 11 a.m. This will be the fourth restaurant for Gordon Ramsay, including BurGR at Planet Hollywood, Gordon Ramsay Pub & Grill at Caesars Palace and Gordon Ramsay Steak located inside the Paris Hotel. caesars.com/linq/promenade/dining/fish-andchips
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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
photo courtesy Brewers Association
Big Dog’s Brewing Scores at Great American Beer Festival
By Bob Barnes
Big Dog’s Brewing Company Cellar and Packaging Director Sam McKinney, Lead Brewer Amanda Koeller, Brewers Association Founder Charlie Papazian and Head Brewer/Director of Brewing Operations Dave Pascual.
286 medals were awarded to 254 brewers at the 2016 Great American Beer Festival and after bringing home five medals in 2015, it was surprising that with the wealth of outstanding breweries hailing from Nevada only one, Big Dog’s Brewing Company in Las Vegas, brought home a medal at this year’s competition. What wasn’t surprising was the brewer who claimed it. It was none other than Dave Pascual, who is the Michael Phelps of Nevada brewers, having won more major competition medals than any other in the history of the Silver State. Last year Dave celebrated his 10th year at Chicago Brewing Company by earning a gold and bronze GABF and shortly after moved over to take the Head Brewer/Director of Brewing Operations position at Big Dog’s Brewing; at this year’s 2016 GABF in his first competition representing Big Dog’s he added one more to his collection, a bronze for his Tripel Dog Dare in the Belgian-Style Tripel category with 92 entries. Pascual is renowned for being masterful at brewing Belgian styles and his new bronze medallion brings his vast collection of major competition medals to 7 GABF (plus 3 as assistant brewer) and 2 WBC (plus 1 as assistant brewer), making him the most medaled of any brewer in Nevada. Pascual said, “It’s always nice to continue the tradition of winning medals at Big www.lvfnbpro.com
Dog’s and it just validates the brewery staff’s hard work and commitment to the craft, especially when we are being judged by fellow brewers nationally and from around the world. Every year it gets harder and harder and with so many fantastic breweries and hundreds opening every year, it definitely keeps us on our toes. Although we were the only brewery in the state to take a medal home this year, that shouldn’t take away from the many fantastic beers brewed throughout our state. For those in Nevada who competed, I’m sure many of us wanted to turn in more than just 5 beers to be judged (at least I know we did).” Kurt Wiesner, Owner of Big Dog’s Brewing Company added, “We are all very blessed to have such a wonderful team and are very excited about winning a medal at this year’s GABF. It’s a welldeserved tribute to the hard work and true passion for all of us here at Big Dog’s Brewing Company and our supporters.” Big Dog’s major medal tally now stands at 10 GABF and 4 WBC medals.
ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com
November 2016 I The Las Vegas Food & Beverage Professional 23
By Linda Westcott-Bernstein
Human Resources Insights
Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com
Luck – Are We Born with It or Can We Make It Happen? can affect change, our future, by believing we have the power to do so. I have some values and principles that we can use to reinforce the strength of our luck and our belief in it… • Use sound and ethical judgment for your decisions and then act on those decisions. • Make important decisions for the right reasons and not based upon emotional influences and biases. • Take control of your life, by not allowing yourself to be a victim. • Don’t make excuses for failure but learn from mistakes and pick yourself up and try again. • Don’t allow yourself to be swindled, a victim or deceived by a “too good to be true situation…” • Believe that you are lucky, think and act lucky, and never stop keeping your faith in the power of luck. Luck. Is it inherent or is it transient? Is it real or imagined? Casinos are founded on the principle that anyone can be lucky. It is also based in a strong belief in the possibility of luck. Each of us that steps into a casino, goes in there thinking that we can win, otherwise we’d never step foot inside the door. But in most cases, our luck is left to chance. Left to an outcome from a favorable roll of the dice or to the turn of the perfect card, and we are a “winner” or lucky! But are we really? Ok… maybe temporarily. But I’m here to talk about honest and true luck, luck that you can really make happen. Read on to find out how. Maybe we can be lucky at a moment in time, but as we all know, random luck can be fleeting. When I think about luck and where it stems from, I envision luck as made up of good intentions and decisions. It’s also about acting in a way that is true, honest, and honorable Luck, to me, is something that you create with the power of your faith and which must be embraced, nurtured, and strengthened over time. It is not something
that sheer random chance can create—that kind of luck is short-lived, hollow and unfulfilling, as well as false. So, can we take steps to be lucky—or more accurately—how can we make luck happen? I believe that the foundation of luck, good fortune, is based in our character and stems from the power of our positive intentions, thoughts and actions. I think luck resonates through and from each of us as a result of our sound decisions and actions. And believing in good luck also helps us to avoid bad luck or bad outcomes. It can deter us from a bad path by keeping up from succumbing to poor choices or compromising our ethics.
If we choose to believe in the power of our character which is the foundation of luck, truly embrace our uniqueness, and keep our faith, then we can do and be anything that we want to be. Remember the old adage about luck from Thomas Jefferson, “I’m a great believer in luck, and I find the harder I work the more I have of it.” I think he was right, whether born with or making luck happen, its inevitability lies in the hands and hearts of anyone who truly wants to have it. And with that thought… I wish you … Good luck!
To have good luck we have to start the process by believing in the power of our positive thinking. Even during tough times, keeping hold of the notion that misfortune is just a challenge set before us to test our resolve and integrity. But we can turn that misfortune into reward. We can start by saying… “I am lucky!” Not just saying it out loud but truly embracing the notion that we
HR Question of the month:
Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses. 24 The Las Vegas Food & Beverage Professional I November 2016
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The Bottom Line How to Nail Restaurant Expansion
By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.
Expansion is a happy problem for most restaurateurs. You opened up shop and business is booming to the point where your four walls can no longer contain your success. Now comes an entirely new decision process that goes beyond your current spectrum. Managing staff, inventory, execution, and of course customer satisfaction is not twice as hard with two restaurants—it is exponentially harder. A happy problem, nevertheless. If you are set on expansion, take the following factors into account. Critical thought up front goes a very long way in the end. Location, location, location Your first restaurant likely owes a good deal of its success to its real estate, and your second will be much the same. You should ask yourself a myriad of questions to determine location viability, of which there will be some overlap from your first establishment: • Does this location serve my target customer? • What is the local competition here? Will neighboring restaurants drive my prices up or down? • Based on foot traffic and neighboring establishments, what are my projected sales? • How does rent compare to my first location, and can I afford it based on projected sales? • Will I be able to easily travel between here and my first restaurant? Of course there are many more factors to consider, but the overall themes are whether this location caters to your restaurant’s identity, how competition will challenge and help you, and how easily you will be able to manage this location from a logistical standpoint. Some establishments choose to own their locations outright, which turns the restaurant investment into a real estate investment. If you have longterm plans, are looking at a high-growth area and are in the financial situation to do so, owning your location outright can ease pressure early on and provide an even greater payoff in the long-term.
At the management level, the owner should establish set points of contact and a routine check-in schedule that keeps all parties aligned. Understanding differences in inventory and item demand, peak hours, staff needs and other factors on a regular basis will allow owners to make informed decisions that do not always treat each restaurant the same. Different locations have different needs, and arranging meetings with each restaurant’s management is crucial to understand those needs.
Eye on the prize A restaurant’s success, at least at the granular level, is ultimately determined by its profitability. Before you expand, set an ROI goal and quarterly benchmarks. Make these benchmarks realistic, based on your first location’s performance in its opening quarters, and monitor them closely. If you’re not seeing the results you want, and you’re following all the same practices at your first location, it may be due to the new surrounding area. Observe what the restaurants nearby are doing to attract customers, as well as their menu mix, pricing and other factors. If that’s been taken care of and you’re still not in winning territory, it may be best to close up shop and move to another place. You may not strike gold every time, but the most important thing is that your restaurant is successful at heart.
One at a time No matter how much success you see in your first location, limit your openings to one restaurant at a time. You hit it out of the park at your first location, now do it again before even thinking about expanding further. Il Fornaio, a wildly successful Italian fine dining chain, which has expanded one location at a time since 1972, attributes its success to growing slowly, but perfectly. Big chains are a big exception; they expand rapidly because they have massive management teams and a corporate headquarters to provide large-scale direction. The vast majority of restaurateurs should focus on getting it right one step at a time.
Clear communication In order to get it right every step of the way, it is imperative to set up clear infrastructure and communication channels to maintain consistency between locations. At the ground level, many restaurants will bring veterans from the first location to open the second location, so that they can train new staff to mirror best practices. Note that training should allow each restaurant to create the same feel and experience, and not necessarily make each restaurant a carbon copy of one another. Plan Check, a burger powerhouse with locations across Los Angeles, adapts its menu to each neighborhood it serves. www.lvfnbpro.com
November 2016 I The Las Vegas Food & Beverage Professional 25
By Bob Barnes
What’s Cooking
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Lazy Dog Opens Second Vegas Location
photos by Scott Harris
Lazy Dog opened its first Nevada location at Downtown Summerlin in April, 2015 and has now brought a second location to Town Square, a free-standing 8,362-square-foot building with a 1,787-square-foot dog-friendly patio with this new location marking its 20th restaurant. Owner Chris Simms met with media and said, “We don’t want to expand too fast and will only grow as long as we can make the guest experience better.” He explained that he came up with the concept while vacationing in Jackson Hole, WY and saw a dog lying by a fireplace and thought, “I wish everyone could enjoy life as much as that ‘lazy dog’ by the fire.” Simms added, “I wanted a place that was genuine and reflects me and my background.” The décor cleverly ties in Simms’ family vacation memories with fireplace and generous use of wood and stone; playful touches inspired by man’s best friend such as paw prints on the ceiling; dog photos and paintings; and a dog-friendly patio and even menu items for your pup such as brown rice and hamburger patty. The menu changes three times a year and Chief Culinary Officer Paul Muller took us through a tasting of the new fall/winter menu, including Sesame Ahi salad with mashed cauliflower (from the Nutritious and Delicious menu, weighing in at 650 calories); hand-breaded Bone-In Pork Schnitzel; “fall-off-the-bone” Slow-Braised Lamb Shank; house-braised Lamb Ragu with noodles; Baconwrapped Bison Meatloaf; Chicken Curry Bowl; and Simms Family S’more–inspired by family time around the campfire, made with layers of chocolate fudge, graham cracker crust, peanut butter and warm brownie topped with a fire roasted housemade marshmallow and crushed peanuts. As for the beer this restaurant group is known for, Simms said, “From day one it’s been our philosophy to support local beer.” He’s a man of his word, for the beer list contained brews from local breweries Bad Beat, Joseph James, Tenaya Creek and Sin City. In addition, there are brews made to their specifications by Golden Road Brewing including a very nice and creamy Lazy Dog Stout on nitro. Hours are Mon.-Fri. 11 a.m.-midnight; and Sat.-Sun. 9 a.m.-midnight. Weekend brunch runs until 2 p.m. on Sat. and Sun.
26 The Las Vegas Food & Beverage Professional I November 2016
photos by Chris Wessling
The downtown restaurant scene continues to be invigorated with eclectic restaurants, such as Therapy at 518 Fremont St. in the heart of the Fremont East Entertainment District. The restaurant has introduced a new seasonal menu and new executive chef, Talen Lancaster. Chef came to Las Vegas in 2007 and attended the Las Vegas Cordon Bleu. After opening DB Brasserie at The Venetian and working at Comme Ça at The Cosmopolitan, he came over to Therapy in Nov., 2015 and now claims his first executive chef position. Chef Lancaster treated us to a tasting of both signature menu items and new creations, all of which impressed me with superb, beautiful presentation and outstanding, rich flavors. He led off with two of the restaurant’s permanent menu signature dishes: a very rich and savory Artichoke Crab Dip topped with Parmesan and served with gluten-free blue corn tortilla chips which I was not surprised to learn is the restaurant’s #1 seller; and a trio of chorizo, vegetarian and oxtail empanadas served with a spicy harrisa lime sauce. Chef’s new Beet Salad was so colorful and nicely arranged it was a work of art, with a combination of roasted baby beets, red beet puree, candy stripe beets, hearts of palm, lemon ash fluid, goat cheese and hazelnuts which made the flavors pop. I was also wowed by his Fried Mac and Cheese Croquettes—deep fried white cheddar, bacon-tomato jam and Sriracha aioli that was a wonderful mix of textures and flavors. Without question my favorite dish was the orange ponzu-glazed Braised Pork Belly served with baby bok choy and farro enlivened with a port reduction sauce. A close second was the very tender Filet Mignon topped with onion jam and served with marble potatoes. Our meal was completed with Macadamia Nut Cheesecake with a nice crunch from the nuts contained in the crust and Chocolate Souffle Cake infused with Four Roses Bourbon and served with crème Anglais and fresh raspberries and blackberries. Bartender Kimberly Pen kept us refreshed with a Pumpkin S’mores Cocktail that she has yet to find anyone who didn’t like it. We certainly weren’t about to be the first, as the mix of Godiva Chocolate Liqueur, pumpkin puree, Kahlua and Scotch were indeed heavenly. We also were enticed with a well-rounded craft beer selection with more than 70 choices, such as the locally-made Tenaya Creek Native Wit, which one of the restaurant’s bartenders helped brew. I have no doubt that Therapy is in quite capable hands with Talan Lancaster in the kitchen and a visit to Therapy will be good for whatever ails you, as you will surely leave in a better mood than when you arrived.
photo courtesy Chef Talen Lancaster
Therapy Introduces New Executive Chef and New Seasonal Menu
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Charlie Palmer Steak Unveils New Look, New Chefs and New Menu
photo courtesy Charlie Palmer Steak
Charlie Palmer Steak opened at the Four Seasons in 1999 and after a recent remodel, last month Chef Charlie Palmer hosted a media dinner to give us an opportunity to check out the restaurant’s new look, new seasonal menu, to meet newly appointed Executive Chef Thomas Griese and Pastry Chef Kristen Hutton and two Master Sommeliers leading renewed wine programming. The changes to the décor were done by local Innovatino designer Nancy Paolino, who added bright red and soft blue hues on the new furnishings, large-format black and white metallic photography of desert nature scenes by Eric Buechel and a new open façade at the entrance to the restaurant’s lounge. Chef Thomas Griese has an extensive fine dining resume, having spent time earlier in his career at both Bouchon and Le Cirque in Vegas, and worked under Michael Mina at both Michael Mina 74 in Miami and at Mina Test Kitchen in San Francisco. Speaking about working for Chef Palmer he said, “Charlie’s an amazing chef. Years ago I picked up some of his books and said one day I want to work for this guy.” Also new in the kitchen is Pastry Chef Kristen Hutton, who refined her classic baking and pastry technique at Palmer’s other Las Vegas restaurant, Aureole. The dinner was paired with wines selected by Steven Geddes MS and Lindsey Geddes MS, who are the world’s only married Master Sommeliers! (Steven is Corporate Director of Operations and Lindsey manages the restaurant’s acclaimed wine list.) Our multi-course feast began with Andalusian Gazpacho made with Persian cucumber, baby tomato, bell pepper, toasted crouton and lemon oil powder paired with Lemaire, Rosé de Saignee, Hautvillers, Brut Rosé MV, which Lindsey said is from a small producer new to the US market which has a bit of the grape’s skin left on to give it a red hue. Chidaine, Clos Baudoin, Vouvray Sec, Loire Valley 2005 was matched with Sashimi of Hamachi with hearts of palm, stonefruit, umeboshi-lime vinaigrette and olive oil caviar; Fall Endive & Burrata with frisée and beet vinaigrette; and Artichoke Caesar Salad with piquillo pepper, nicoise olive, artichoke barigoule, parmesan regganio. White Miso Black Cod with sake-cured ikura, watermelon radish and lotus root croquant was paired with Trisaetum, Riesling, Coast Range, Willamette Valley, Oregon 2014, which Steven said is the best American Reisling he has ever tasted. Housemade Cavatelli with duck confit, chanterelle mushroom, fall squash and pumpkin seeds was matched with Charlie Clay Pinot Noir, Russian River Valley, California 2014, a wine produced by Chef Palmer himself. Chef Palmer said, “When I moved to California my dream was to make wine on my property, and to make a good food-friendly wine. The 2015 vintage will be our 10th vintage and it recently won a blind tasting of 60 Pinot Noirs.” Chef Selection of Meats and Sides included Prime USDA tomahawk, 30-day dry-aged center cut ribeye, Prime porterhouse, charred NYC-style and Japanese A5 ribeye from Japan’s Kagoshima Prefecture; sides of soy caramel African-spiced street corn, crispy cauliflower romesco, truffles mac + cheese, potato gratin and short rib kimchi fried rice; and paired with a New World wine—Arnoux Roberts, Cabernet Sauvignon, Clajeaux, Chalk Hill, Sonoma County, California 2013—and one from the Old World—Chateau Vignot Saint-Emilion, Grand Cru 2005, which Lindsey described as “big, soft and luscious.” The finale was Chef Hutton’s turn to shine, and she certainly did with a dessert trio of Mudslide Brownie with Kahlua Anglaise and milk chocolate fudge; Brown Butter Apple Pie with caramel crème fraiche ice cream and cranberry coulis; and Marbled Pumpkin Pie Cheesecake with buttered popcorn ice cream and cornbread crumble. Throughout the dinner Chef Palmer lent a personal touch, helping to serve. And, as he is known to do, he generously gifted each of us with our choice of one his personally autographed cookbooks. Needless to say we all left pleasantly full and impressed with every aspect of the dining experience. Here’s to wishing Chef Palmer another 17 years and more of continued success and culinary brilliance.
Della’s Kitchen Celebrates Its Second Anniversary Della’s Kitchen at the Delano has embraced the farm-to-table concept in a big way. Rather than just provide lip service with a few locally grown ingredients, Chef Jay Calimlim has cultivated relationships with several local and regional growers to incorporate a bevy of dishes made with ingredients grown one to two hours away. At the restaurant’s second anniversary Farmhouse Dinner, Chef not only prepared a meal using such ingredients, but before the dinner a handful of his purveyors were on hand to give samples of, display and talk about their products. Highlights of the family-style dinner included Gazpacho, Beef Tartare, Heirloom Tomato Panzanella, Pork Belly Crackling, Whole Rainbow Trout and S’more Chocolate Cake. A very nice parting gift was presented to all attendees: a carrot cake jam created by Delano Sous Chef Cassandra Love. Della’s Kitchen will have one more Farmhouse Dinner this year in early December. To get on the invitation list, contact the restaurant at 702-632-7888. www.lvfnbpro.com
November 2016 I The Las Vegas Food & Beverage Professional 27
By Adam Rains
Our Picks
Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery, long-time cocktailian, and the Social Media Chair for the United States Bartenders Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”
photo by Adam Rains
Bachi Burger
Good things are happening on Rainbow & Russell… Bachi Burger has recently revamped its menu and is in the middle of a concept refresh. They are expanding their hours to include breakfast & late night and will also be transforming their bar program to include craft cocktails, Japanese whisky, and the largest selection of Japanese craft beer in town, including the iconic Hitachino. With one of the new dishes, Chef Chris Robyn is bringing richness and elevated comfort in his “LocoMoco.” It consists of a 2-day Braised Short Rib over a stick-to-your-ribs creamy Parmesan Risotto. It’s given an ample amount of a Beef Jus Demi-Glaze Gravy with grilled sweet onions, which offer a contrast in texture and fresh snap of flavor. Just when you think it couldn’t get any better, it’s topped off with a fried egg. Yes! An egg! Bachi Burger 6825 W Russell Rd, 702-220-4560 Open at 9 a.m.
photo by Victor Ratcliff
CarneVino
Mario Batali’s CarneVino has always been at the forefront of seasonal cuisine. In their new fall menu there are many gems to be had. One standout dish is their Gnocchi with charred Figs and Gorgonzola. It utilizes light and almost pillow-like potato dumplings that are made in-house, along with a creamy & tangy sauce of Gorgonzola dolce, garlic & shallots. To add sweetness to the dish, Chef Jon Littleton utilizes charred Black Mission Figs and finishes it all with droplets of the barrel-aged Balsamico “Aceto Manadori.” To represent the falling leaves of autumn, the pasta is lightly adorned with arugula, which adds a crisp & peppery contrast to all of the richness below. Stop into CarneVino to enjoy this pasta 7 days a week for lunch and dinner. CarneVino Italian Steakhouse, The Palazzo Casino & Resort 702-789-4141 Open 12 p.m.-11 p.m.
photo by Adam Rains
Prosecco Italian Kitchen
Real Italian food has many layers of nuance. Ingredients, regional style and the skill of practitioner can make worlds of difference. In neighborhood restaurants or even places on the Strip, you can seldom find even two of the three. At the newly opened Prosecco Italian Kitchen, they are combining all these elements and creating delicious food with an emphasis on freshness. While for your first and second courses there are many antipasti and house-made pastas to make your mouth water, one entree will surely impress. With the Veal Chop Valdostana, Venetian-born Chef Daniele Dotto takes a milk-fed bone-in veal chop and stuffs it with ham and fontina cheese. It is then breaded with a parmesan, parsley and panko breading and then pan fried. The milky rich veal is perfectly at home with the creamy fontina cheese & then bolstered by the savory layer of ham. Like in all great dishes there must be multi-layers of flavor. In this case, Chef offers crisp and fresh arugula with the brightness of heirloom cherry tomatoes to offset the richness of the pan-fried veal. Piquant & fresh white onions, along with the sweetness of aged Aceto Balsamico act as a one-two punch of flavor acceleration. Whenever you are in the area around 215 and Eastern, please stop in. It’s “molto delicioso!” Prosecco Fresh Italian Kitchen 8878 S Eastern Ave, 702-776-7772 Open 11 a.m.-10 p.m.
28 The Las Vegas Food & Beverage Professional I November 2016
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Product Review Fizzics Transforming Canned or Bottled Beer to Draft By Bob Barnes
Those of you who watch Shark Tank should be already familiar with Fizzics, a machine that uses patent-pending fluid & sound technology to transform bottled or canned beer into a creamier draft-like beer with an enhanced head. On the Season 8 premiere Fizzics CEO Phil Petracca and Chief Technology Officer David McDonald convinced Mark Cuban and Lori Greiner to invest $2 million for a 16.67% equity. The process is simple. You place a can, bottle or growler (compatible with all size cans, bottles, and accommodates up to a 64 oz growler) in the chamber, insert the straw into the opening, close it up and pull the tap handle forward. After dispensing the amount you want into your glass, the real magic happens. You then pull back on the tap handle and sound waves magically dispense a portion of the beer adding a billowy cloud of foam, providing extra creaminess, carbonation and head. I was provided with the system and did before and after taste tests on a pumpkin ale packaged in a can, a coffee stout that had been in a growler for two days and a wet hop IPA in a bottle. In the case of all three it was a very noticeable difference, with beer dispensed from the Fizzics having much more of a draft-like mouthfeel and flavor enhancement. It especially helped the beer in the growler, which had already lost much of its carbonation. The only caveat is that in the case of the IPA, I found the Fizzics version had slightly (but noticeable) less vibrancy of the hop flavor. It’s worth pointing out that not all reviewers agree with me on this, and one thought it was great for an IPA but not for a Saison, so I suggest you experiment for yourself on different beer styles. All in all, I highly recommend this product and see it as a device that will revolutionize beer drinking. What’s great is that it is easy to transport, and no CO2 cartridge is required: only four AA batteries and beer! It’s also a great attention getter and novelty for a party or casual gathering of friends. The system is currently going for $150 on the Fizzics website and is also available at Amazon, Best Buy, Brookstone and Target. As for the price tag, it’s much cheaper and less equipment to fuss with than investing in a draft system. I’ve already had friends and relatives ask to borrow it, so perhaps you could recoup your investment by renting it out. :) To see a video demonstrating the product and to purchase, visit fizzics.com.
Miracle Berry Changes Sour to Sweet By Bob Barnes
MiraBurst is a concoction that temporarily modifies the perception of sour and acidic foods and drinks and has been called “the magic berry that turns sour foods sweet.” The suggested use is to dissolve a tablet completely on your tongue before swallowing followed by foods and drinks immediately and up to 90 minutes. The miracle berry (Synsepalum Dulcificum) is a plant native to West Africa that has been used for centuries by local tribes to sweeten generally acidic diets. The berry is treasured for its unique effect on the taste buds and contains Miraculin, which binds to the taste receptors on the tongue and transforms the tastes of sour and acidic foods, making them taste sweet naturally. The idea and reason for its use is that this product will transform the taste of a cheap wine into a wine with a much fuller, rounder flavor; or augment foods and drinks that are already sweet to new heights of enhanced sweetness. Each tablet is 0 calories, so it could also be used to sweeten the flavor of water or other low calorie drinks. As usual, I submitted my body to the test, and tried some before and after tastes of red wine, a dark lager and a lemon slice. Amazingly after ingesting the tablet the lemon slice tasted as sweet as lemonade. In the case of the cheap red wine (indeed cheap, a $3.99 bottle!), it was considerably improved, and, the dark beer had added sweetness. A pack of 10 tablets sells for $12.75. For more info and to order, go to miraburst.com.
Cachaça Augusta By Adam Rains
Cachaça Augusta hails from Engenho São Luiz, near São Paulo, Brazil. With the perfect “terroir,” experience and mastery through practice, they are producing a unique and artisanal Cachaça. While this sugar cane spirit is lessor known than its Caribbean cousin—rum, it is one of the preeminent and most consumed spirits in the world. The makers of Cachaça Augusta have a focus on ecological preservation and operate in a sustainable way. It is distilled from hand-cut, estate-grown fresh cane juice. Augusta utilizes artisan copper stills which not only gives tight control over quality but also allows for the character of this unique spirit to show though. For more info visit www.concurrentimports.com/cachaca-augusta.html.
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November 2016 I The Las Vegas Food & Beverage Professional 29
EVENTS
AD INDEX
Welcome back to our Las Vegas edition of Food & Beverage Pro. Now that we are well into fall we are looking ahead to this month and the next for some local and regional events well worth your consideration for attending.
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
November 12 the 14th Annual Lee’s Wine Experience will take place at the Thomas & Mack Center featuring unlimited sampling of more than 1,000 different wines from around the world; a variety of beer, vodka, tequila, rum, whiskey and liqueurs; a silent auction; and catered appetizers. www.leesliquorlv.com
Audrey Dempsey Infinity Photo page 28 www.infinity-photo.com 702-837-1128
Major Foods www.majorproducts.com 702-838-4698
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Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 23
Robert Mondavi Winery robertmondaviwinery.com
page 2
Designated Drivers www.designateddriversinc.com 877-456-7433
page 25
Southwest Gas www.swgas.com/foodservice
page 30
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Uncle Steve’s www.unclestevesny.com 718-605-0416
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Don Julio donjulio.com Food is Art www.alsnv.org
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White Soy Sauce www.whitesoysaucefood.com
FORKS: A Quest for Culture, Cuisine, and Connection www.forksthebook.com
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Nov. 14-16 the International Conference on Food Chemistry & Technology will convene at the Hampton Inn Tropicana and Event Center and will bring together experts, young researchers, education scientists, technologists and food industry representatives and will be an exclusive opportunity to network and be involved in inspiring and interesting discussions of scientists and researchers on Chemistry of food, Analysis of food, Food Technology and food research topics. www.unitedscientificgroup.com/conferences/food-chemistry-and-technology The National Ice Cream Retailers Association (NICRA) 83rd Annual Convention will meet November 8-10 at the Grand Sierra Resort & Casino in Reno, and cover topics having to do with America’s favorite dessert treat. www.nicra.org On November 14-16 The Restaurant Finance & Development Conference convening at the Bellagio is the largest industry event that is exclusively focused on the finance side of the restaurant business. Designed for multi-unit restaurant operators and senior executives, the conference has become the “must attend” for so many in the industry. www.restfinance.com/RFDC
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Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
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December 9-11 The 4th Annual Ultimo - A Weekend of Excellence, hosted by Venetian/Palazzo, is perhaps the most extravagant culinary event of the year in Las Vegas, and will include lavish feasts and exceptional experiences from an all-star lineup of chefs and wineries from around the world. www.venetian.com/entertainment/ultimo
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30 The Las Vegas Food & Beverage Professional I November 2016
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• Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants • Owned and operated by a former chef with over 20 years of experience • Custom packed Herbs and Spices • Custom Spice Bends • Private labeling • Now Certified Kosher