November 2017 - The Las Vegas Food & Beverage Professional

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Issue 11 Volume 17

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DON CARANO

Renaissance Man and Nevada Icon

A Life Remembered

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CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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WELCOME BACK TO THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL for November, 2017, and a beautiful change of climate enticing food and beverage venues to move outside during a season to be enjoyed. Hard Rock Hotel & Red Rock Pools are just a few of the locations for great outdoor events here in Las Vegas.

Our November issue cover feature is dedicated to a Northern Nevada icon who over the years made not only his mark but great strides in the gaming industry. Don Carano, a Renaissance man and Nevada icon is remembered by his close friend Larry Ruvo and documented by our newest LVF&B Pro Journalist Pat Evans, who gives us a close look at this exceptional man and his life.

Page 7 our Broads of Bourbon visit Nobu at the Hard Rock Hotel and discover a new love for Japanese whisky, which is up-and-coming on the international market. Check it out and see what you may be missing.

Page 14 Twinkle Toast writers spotlight a special business that I was introduced to about 10 years ago. Grape Expectations and its founder Charlie Peters were able to side-step the Nevada liquor law and start a school to make wine. Read into this for a little interesting wine history of Las Vegas.

Page 14 is a bonus page as our LVF&B Pro Journalist LeAnne Notabartolo visited G2E and gives us notes on the food & beverage scene and lets us know just how she saw it.

Page 20 we welcome back Chef Allen Asch and his continuing column Chef Talk!

Cheers!

Mike Fryer

Page 4 Hot off the Grill!

Page 5 Wine Talk Reflections as We Approach Thanksgiving: Page 6 What’s Brewing Page 7 Broads of Bourbon Nobu Hard Rock: Helping Enthusiasts Move on to Discover New Love with Japanese Whisky Page 8 Best of the Best Page 9 Product Review

www.lvfnbpro.com

Page 14 Twinkle Toast Ten Years of Grape Expectations Good for Spooning G2E – Food and Beverage Trends Page 15 UNLV Spoon University The 5 Things Millennials in Las Vegas Look for in Restaurants Page 16 COVER FEATURE DON CARANO Renaissance Man and Nevada Icon - A Life Remembered

Page 18 What’s Cooking

Page 10 Chef Spotlight Chef Joe Mosconi, Executive Chef at Sake Rok

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Page 13 COOK•EAT: Asia Asia in Japan or Vice Versa

Page 11 Made from Scratch Tripping with Cheese PART II Page 12 Brett’s Vegas View

Page 20 Chef Talk Wild About Meyer Lemon Page 21 UNLV Epicurean Society

Page 23 The Bottom Line What Restaurants Can Learn About Big Food Company Turmoil Page 24 Samuel’s Beer Picks Page 25 Dining out with the Harrises Crans-Montana, Switzerland’s Chef Franck Reynaud Offers a Michelin Experience to Remember Page 26 Nevada Restaurant Association It’s Time to Nominate the 2018 Nevada Stars in Restaurant Diversity, Community Service and Hospitality Page 27 USBG Las Vegas Page 28 Product Spotlight Our Picks by Adam Rains Page 30 Events Ad Index

Page 22 Human Resources Insights Your Leadership Sets the Tone for Treatment

November 2017 I The Las Vegas Food & Beverage Professional 3

The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com

HOT OFF THE GRILL!

November 2017 Mike Fryer

Sr. Editor/Publisher

The National Beer Wholesalers Association recently concluded at Caesars Palace Conference Center and LVF&B Pro was fortunate to meet once again with a leader in the beer dispensing technology, Michael Ferguson, Aalberts Dispense Technologies Director of International Marketing. Our meeting included LVF&B Pro’s Editorial Director Bob Barnes and Sr. Editor Mike Fryer.

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

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

Bob Barnes

Editorial Director bob@lvfnb.com

Juanita Fryer

Chef’s Night Out hosted at the Red Rock Country Club drew in several dozen chefs from throughout Las Vegas and proved to organizers this is an event worth putting on quarterly, and we agree! The Night Out was organized by Sysco Foods and featured a number of their suppliers, including Santa Monica Seafood, Newport Meat of Nevada, European Imports and was supported by Rodney Strong Wine Estates. The event was covered by LVF&B Pro’s very own Creative Director Juanita Aiello and Sr. Editor Mike Fryer.

Elaine & Scott Harris

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

Editors at Large harris@lvfnb.com

Juanita Aiello

Last month we attended a media dinner hosted

by Lucky Dragon at Phoenix, its contemporary fine dining concept, to introduce its updated menu. Pictured here are servers preparing tea service to go along with the decadent feast that included basil crab cake, cucumber-wrapped abalone, espresso ribs & lemon zest chicken wings, wok-seared tenderloin with mushrooms, kimchi fried rice with pork belly and fried egg, herb crusted lamb with garlic truffle gratin and sugar egg puff with berries and chocolate sauce.

Adam Rains

Creative Director juanita@lvfnb.com

Beverage Editor adam.rains@lvfnb.com

Advertising sales@lvfnb.com

Article Submissions/Suggestions articles@lvfnb.com

Calendar Submissions calendar@lvfnb.com

Website webmaster@lvfnb.com

Press Relase Submissions news@lvfnb.com

General Information info@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Journalist Wine Talk Alice Swift

Journalist The Bottom Line Ben Brown

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist Best of the Best Shelley Stepanek

Journalist UNLV Epicurean Society Kimberly Verdin

Journalist Made from Scratch John Rockwell

Journalist Chef Spotlight Leah Schmidt

Journalist Good for Spooning LeAnne Notabartolo

Journalist COOK•EAT: Asia K. Mike Masuyama Ph.D.

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Al Mancini

Journalist Samuel’s Beer Picks Samuel Merritt

Journalists Broads of Bourbon Mary Powers & Delilah Tennyson

Journalist UNLV Spoon University Vincent Kwan

Journalist Pat Evans

Photographer Joe Urcioli

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalist Lisa Matney

Journalist HR Insights Linda Bernstein

4 The Las Vegas Food & Beverage Professional I November 2017

www.lvfnbpro.com

Wine Talk

with Alice Swift

By Alice Swift Alice Swift has been writing Wine Talk since 2011, and has a passion for education and hospitality/ F&B. In 2016, she obtained her Ph.D. in Hospitality Administration from UNLV and moved from the “ninth island” to the island of Oʻahu. She now works for Kamehameha Schools as an instructional designer/project manager, and teaches part-time for UNLV’s William F. Harrah College of Hospitality.

See more at www.aliceswift.com.

Reflections as We Approach Thanksgiving: Staying #VegasStrong and #CaliforniaStrong as an ʻOhana (Family)

#VEGASSTRONG The past few months have been quite rough for people across the United States, with Hurricane Harvey and Hurricane Irma devastating Texas and Florida, respectively. Unfortunately, the tragic events did not end there. As I sit here writing up this November issue of Wine Talk, it has been about two weeks since the Route 91 Harvest Festival shooting. I remember turning on the television after dinner in Hawaiʻi and seeing the events unfold on every major news station as I sat in shock and horror. Having lived in Las Vegas for 5 years up until 2016, and spending 3 of those years working for MGM Resorts International, the news hit me quite hard. I had friends, colleagues and former co-workers who were directly impacted by the events, some whose lives have been changed forever.

A little over a week later, in California, wildfires began to ignite throughout the state, doing damage across multiple counties in Northern California (Napa, Sonoma, Yuba, Butte, Lake, Mendocina, Nevada and Orange).

Over 200,000 acres were burned, 5,000+ structures destroyed and dozens of wineries and vineyards ruined. NorCal has a special place in my heart, having been born and raised in California, and gone to school in San Luis Obispo.

So, why do I choose to relive these traumatic events? Because I would like to focus on the amazing power of the people whom I have seen come together during tragedies like this. Being that I am across the ocean and nowhere near Las Vegas or California, there was very little I felt I could do to help. I checked in with all of my friends and former co-workers to make sure everyone was okay, and donated what I could to the donation funds. I followed the news reports and saw the community come together with each passing hour and day.

The California wildfires this year have already proven to be amongst the worst yet. However, the state continues to stay #CaliforniaStrong. Many of the residents and other support has rolled in from all over to provide resources and shelter. While the smaller towns and counties in Northern California have the family-oriented feel, where the communities are known to pull together in times of need, Las Vegas isn’t as well known for that. Las Vegas is one of the entertainment capitals of the world, wellknown for its gaming and “What happens in Vegas, Stays in Vegas” Sin City reputation, and there are those who are of the mindset that there isn’t really a “community” in Las Vegas... that it is just full of gambling and tourists. Well I personally attest that that is not the case at all. www.lvfnbpro.com

Even in the midst of writing this article, I am deeply moved at how quickly the community of Las Vegas pulled together to support each other. Las Vegas residents offered up their homes to those in need. The University of Nevada, Las Vegas set up an Emergency Operation Center, providing shelter, security, counseling, food and water to those seeking help. MGM Resorts continued to be a company I am proud to have worked for, as I heard of multiple MGM Resorts properties providing support services to the victims as well as to the property employees. Many Las Vegas-based organizations (MGM Resorts, Station Casinos, Caesars Entertainment, Las Vegas Sands Corp., Boyd Gaming, Zappos, UFC, etc.) also pledged/ donated large sums of money to aid the victims and their families. Many of my former co-workers, UNLV colleagues and friends donated and helped out where they could, giving blood, donating time and resources and countless other selfless acts. In less than two weeks, I saw the GoFundMe page set up by the Clark County Commission rocket to almost $11 million dollars. It was during these times that the hashtag #VegasStrong began trending, and truly lives up to its name.

In the Hawaiian language, the word ʻohana means family. This extends beyond direct relatives, as it can mean extended family. Las Vegas will always be my ʻohana, as will California. In the midst of this tragedy, please take the time to be thankful as the holidays draw near. Be thankful for those heroes who were selfless in saving others’ lives, for those servicemen and women who provided support to those in times of need, and continue to do so. Be thankful for those near and dear to your heart.

Resilient. Community. Survivors. ʻOhana.

Together we will continue to be #VegasStrong and #CaliforniaStrong.

If you would like to donate, please go to https://www.gofundme.com/ dr2ks2-las-vegas-victims-fund and https://www.gofundme.com/napasonoma-fires and use the direct donation options (to avoid fee charges), or donate to your local Red Cross, United Way and other volunteer organizations.

Until next month, Cheers~ Alice November 2017 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

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.

BREWING

He welcomes your inquiries.

Email: bob@lvfnb.com

Local Craft Beer Community Supports Vegas Strong On October 1 Las Vegas suffered an unthinkable tragedy, as a gunman fired upon attendees of the Route 91 Harvest Music Festival, killing 58 and wounding nearly 500. Amidst this act of pure evil were countless tales of heroism as first responders, concert goers and members of the community aided victims. In the days that followed an outpouring of help flowed forth, and our local craft beer community did its part as well.

CraftHaus handed out free non-alcoholic beverages to those waiting in line to donate blood, provided 100 cans of beer for the Vegas Strong charity bike ride and brewed Hibiscus Glitter

Saison, pouring at ReBar, with all money going directly into the victims fund; Atomic Liquors hosted a fundraising event with donations from local distributors, restaurants and breweries that raised $30,000, which it donated 100% of the proceeds; Tenaya Creek contributed beer to bars such as Velveteen Rabbit with proceeds donated to the fund and gave a massive silent auction item for the Downtown Beer Fest to raise funds for the charity; Big Dog’s donated a free beer to anyone who donated money or gave blood and hosted a Nevada Craft Brewers Association tap takeover fundraiser with brews from several Nevada breweries; Banger Brewing donated

a portion of its proceeds from sales; Sin City Brewing at Grand Bazaar Shops participated in a mall-wide fundraising event, donated 25% of its sales, accepted donations and gave donors a free Sin City beer with a gift of $10 or more; and Joseph James brewed Vegas Strong American Strong Ale, an 8.5% ABV collaboration beer with local cacao from Hexx, coffee from Mothership, honey from Pahrump and other ingredients donated by Brewers Supply Group, PT’s Brewing, Tenaya Creek, Motley Brews and Life Is Beautiful Festival to ensure that 100% of proceeds would go to survivors and families of victims.

To donate to a fund aiding victims and their families, visit gofundme.com/dr2ks2-las-vegas-victims-fund.

photo courtesy Brewers Association

Southern Nevada Breweries Score Three Medals at Prestigious Great American Beer Festival

batches with a third non-barrel-aged batch and then conditioned it on house-smoked cacao nibs. The whole process involved much tasting and tweaking to get the final blend right.”

The third medal went to PT’s Brewing and Brewmaster Dave Otto, who also is no stranger to bringing home major competition medals (which he won a slew of when he was at Big Dog’s). Otto won a bronze for his Boulder Stout in the Classic Irish-Style Dry Stout category with 30 entries.

This was the first GABF win for the new brewery, which has only been open since early 2016. Otto said, “Maybe it was a little luck of the Irish, but it’s always fun to win a medal at GABF. I’m proud to help put PT’s and Las Vegas on the map for having great beers.”

Beer Hoppenings

Considered as the brewers’ version of the Oscars, 7,923 brews from 2,217 breweries were entered into 98 different categories at the 36th annual Great American Beer Festival, held last month in Denver. Considering the massive competition, our Southern Nevada breweries fared quite well, procuring two gold medals and one bronze.

Last year I proclaimed Big Dog’s Head Brewer Dave Pascual the Michael Phelps of Nevada brewers, as he has won more major competition medals than any other in the history of the Silver State. He continued his streak with yet another medal, adding one more gold to his collection for his Tripel Dog Dare in the Belgian-Style Tripel category with 77 entries.

Pascual’s new medallion brings his collection of major competition medals to 8 GABF (plus 3 as assistant brewer) and 2 WBC (plus 1 as assistant brewer). Pascual said, “I’m truly blessed to be surrounded with people who are as passionate as I am for the craft. The brewing team here (at Big Dog’s) all had their hand and sweat in this medal. We work really hard to make sure that we are putting our best foot forward and represent Las Vegas as a craft beer destination.”

The other gold medal went to Joseph James, earning the honor for its Imperial Smoked Porter with Cacao Nibs in the Chocolate Beer category with 62 entries. This was the brewery’s second GABF medal of which Director of Brewing Matt Marino said, “We are especially proud of this gold medal because this beer was truly a team effort requiring more work than any batch we can remember. We combined two different barrel-aged 6 The Las Vegas Food & Beverage Professional I November 2017

photo courtesy MGM Resorts International

Charlie Papazian, Sam McKinney, Kurt Wiesner, Beau McDonald, Amanda Koeller, Tylere Pascual, and Dave Pascual accepting GABF medal

Mark your calendar for Nov. 18, for on that day Tenaya Creek will celebrate its 18th anniversary at the brewery from 2-10 p.m. Expect a ton of beer, food trucks and live bands.

Beerhaus at The Park hosted its 2nd annual Oktoberfest inside the restaurant and outdoor area and pretty much doubled the offerings from its inaugural celebration last year. Adding to the fun at the three-day event were several free games, live music and food stations serving Bavarian cuisine. Once again there were 1-liter ceremonial steins to fill with several different Oktoberfest-style lagers (such as Hacker-Pschorr, SpatenFranziskaner-Bräu, Ayinger, Spaten, Goose Island and Sin City Brewing).

As always, great beer happens in Vegas! www.lvfnbpro.com

BOURBON Nobu Hard Rock: Helping Enthusiasts Move on to Discover New Love with Japanese Whisky

Mary Powers and Delilah Tennyson are a couple of whiskey enthusiasts from Las Vegas, NV known for their humoristic and unconventional whiskey reviews on YouTube. They are the ladies of Broads of Bourbon. thebroads@broadsofbourbon.com Instagram: @broadsofbourbon Youtube: @broadsofbourbon Facebook: @bourbonbroads

photo by Ashley Flaig

Broads of

By Mary Powers & Delilah Tennyson

First flight: Hibiki Harmony: Blended. Orange, honey, herbaceous, light oak (a mix of whisky from 3 different distilleries: Yamasaki, Hakushi and Chita).

Hibiki 17-yr: Blended. A long finish with notes of vanilla, black cherry and oak.

Hibiki 21-yr: Blended. Deemed dangerously drinkable, we tasted a touch of blackberry, honeycomb, apricot and oak.

Second flight: Akashi: Blended. Has a spilled beer smell, but is slightly nostalgic.

Fruity with a note of honey.

Mars Iwai Traditional: Blended. Red berries, pepper, vanilla, with the taste you would expect from being finished in a pinot noir cask.

Nikka Yoichi: Single malt. Peaty meats fruity style with a long silky finish.

photos by Mary Powers

Nikka Taketsuru: Pure malt. Espresso beans, chocolate, tobacco and lingering sherried fruit. There’s definitely some smoke in this one, but it’s merely complementary and evolves over the course of the sip.

The verdict:

Japan is known for a lot of exceptional worldly contributions. Our collective top five would be general anesthesia, Capcom’s Street Fighter video game, instant noodles, haikus and whisky. We know that the Japanese didn’t invent whisky, but they definitely found a way to make it superior. In recent years, the price and demand for Japanese whisky has increased significantly, especially since a little dram named Yamazaki Single Malt Cherry Cask 2013 scored near perfect in Jim Murray’s 2015 Definitive Whisky Bible. Before that Bill Murray made Suntory famous in Lost In Translation. These Murrays were important to the cause, but so was another man named Taketsuru who can pretty much be credited with evolving Japanese whisky into what it is today. He basically went to Scotland for a couple of years, made lots of secret notes about Scotch while lurking in the distillery shadows, found a wife, moved back to Japan and made delicious history (in that order).

Naturally we were curious about this particular type of whisky. We decided the best way to learn more was to visit Nobu at the Hard Rock Hotel and Casino, which is home to one of the largest Japanese whisky collections in the state of Nevada, 36 to be exact. They also carry one of the only bottles of Yamazaki 25 in the state. Since you’re curious, a taste of this 25-year can run upwards of $450 a pour. Joshua Monsivais is the lead bartender and whisky connoisseur responsible for growing the collection, perfecting cocktails and creating the whisky flights that guests can order while dining. He makes whisky his business and loves the opportunity to steer those that are curious but a bit reluctant in to trying something new.

We were definitely curious, so he curated a couple of flights for our taste buds to dissect.

When drinking Japanese whisky, Josh recommends that whisky drinkers should use the cheaper brands for cocktails, and enjoy the more exceptional tastes neat or with an ice sphere. Speaking from personal experience, adding anything to the spirit would be a bad idea. You mess with the flavor profiles, and you will definitely be doing the whisky an injustice, just like those who order their steaks well done. Shame. www.lvfnbpro.com

Mary’s favorite was the Nikka Taketsuru, Delilah went with the Hibiki Harmony, and Josh stays true to Hibiki 17-yr (21-yr if someone else is buying). We definitely feel that Japanese whisky is a must for whisk(e) y enthusiasts to dabble in, especially those that are apprehensive of the peaty and smoky style. Don’t let a little tryst with Old Crofter and Monarch of the Glen deter your taste buds from moving on and trying something else within the realm of whisky. Learning to let go of negative whisky experiences is the first step to moving on, and learning to love something new. We like to call this whisky vulnerability. Josh is great with helping those with a fear of change move on to bigger and better tasting profiles.

So, when you’re ready to broaden your horizons with a little or a lot of Japanese whisky, Josh will be there to guide you, especially at Whisky Wednesday starting in November.

November 2017 I The Las Vegas Food & Beverage Professional 7

By Shelley Stepanek

Best of the Best

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.

HAKKASAN Celebrates Golden Week

Hakkasan has two levels, with a lovely private dining room overlooking the lounge that can hold up to 30 at a seating. Hours are M-W 6-10:30 p.m., Thurs-Sat 6-midnight and Sunday 6-11 p.m. 702-891-7888

Brunch to Broadway at Red Rock Resort Red Rock is launching a Brunch to Broadway show, 50 minutes of the history of Broadway with renditions of some of the most celebrated hits on alternating Sundays at the Rocks Lounge. Robert Torte and DeLee Lively-Tori, resident Las Vegas husband and wife, came up with this pleasing concept. Performing tunes from A Chorus Line, Joseph and the Amazing Technicolor Dreamcoat, Rock of Ages and Jailhouse Rock, this six-person cast has some of the top entertainers in Las Vegas, including the fabulous Eric Jordan Young. Tickets are $32, which includes brunch and show, with performances on Oct 22, Nov. 5 and Nov. 19. Tickets can be purchased thru the Station Casinos Reward Center. We hope they will continue this into December.

photos courtesy Hakkasan

HAKKASAN Restaurant is located in the beautiful MGM Hotel. As you walk in the entrance you are greeted by the beautiful signature blue hues, which give a relaxing atmosphere. Opening in New York, they have branched out worldwide to include Dubai, Shanghai and Jakarta. In Las Vegas, Hakkasan represents Herringbone, Searsucker, Yellowtail, Kumi, Red Square, Stack, Fix and Citizen’s Kitchen. David Munoz, owner and Executive Chef of Street XO in Mayfair, England, put together a new Chinese Festival Menu for Golden Week, which was served from September 25-October 22. During my visit I started with a Blood & Sand cocktail with 12-year-old Balmore Scotch, Antica Formula Vermouth, Cherry Herring, Umeshu Aragoshi Plum Liquor, blood orange and orange wood smoke infusion. As they brought it out, it was actually smoking. My guest had a Smoke & Spice made with El Silencio Mezcal, watermelon, celery, bay leaf, lemon juice and Hellfire Bitters. We both ended with a Smoky Negroni: Botanist Gin, Antica Formula Vermouth, Campari and a Grand Marnier smoke infusion. For appetizers, Chef combined lamb dumpling with chocolate and mint, chili crab dumpling with black sesame sponge and a soft-shell crab and Spanish tortilla dim sum with truffle and quail egg. Other main course extras that were new were stir-fry rib eye beef with gnocchi and lily bulb, enoki mushroom noodles and a three way crispy egg fried on rice puff with paprika. Desserts that were new for Golden Week included a calamansi curd, orange and tarragon sorbet with tomato cremeux and a Vegas Concord with blood orange cremeux, vanilla sable Breton, concord grape sorbet and fresh fruits.

Dining News Innovative Dining Group celebrated its 20th anniversary in Las Vegas this year with its fabulous restaurant SUSHI ROKU located in The Forum Shops on the third floor, north end.

Wolfgang Puck hosted the fifth annual Sip & Savor benefit for Keep Memory Alive at Spago, which will have been the last one held at the Forum Shops before it relocates to Bellagio next year. As always it was a tremendous success with all wines provided by Southern Glazer’s Wine & Spirits.

GIADA at The Cromwell has a new aperitif hour menu. From 4:30-6:30 p.m. guests can try out antipasti platters along with signature drinks such as the Frose: a frozen blend of rose, peach puree, Limoncello and Grand Marnier.

Opening recently at Tivoli Village are Canter’s Deli along with the new Hamptons, and the second location of Leticia’s Mexican Cocina.

8 The Las Vegas Food & Beverage Professional I November 2017

www.lvfnbpro.com

Product Review

By Bob Barnes

Notorious Pink Rosé Once regarded as an unsophisticated drink for those just wanting to drink something sweet, in recent years Rosé has enjoyed a surge in popularity.

According to a report by Nielsen, in the past year Rosé sales in the U.S. climbed 53% by volume to $258 million. While Americans may have once viewed Rosé as a summer drink, in countries like France it is enjoyed year-round, and that may be becoming the case in the U.S. Coming to the forefront is the Frenchmade Notorious Pink, which breaks the rules of Rosé and turns a traditionally dry, summer wine into a tasteful, everyday pour. Made from 100% Grenache from the South of France, grapes from the oldest vines are bled using the saignée method, while those from younger vines are pressed. Pale pink in color, it exudes floral orange blossom aromas and on the palate exudes flavors of melons, raspberries, sweet cherry and finishes with a hint of spice and stewed apples. Notorious Pink has won Double Gold Medal Top Fifty Rosé 2015, five Gold Medals and two “Judges favorite,” in addition to a myriad of silver and bronze medals in regional competitions, as well as in Paris. notoriouspink.com

Dharma Bar In 2016, the sale of nutrition bars alone accounted for an estimated $2.2 billion in the U.S. and recent studies show that 9 out of 10 millennials (ages 18-35) are choosing to eat a healthy snack in place of a meal at least once a week.

While some provide health benefits at the cost of taste, some others emphasize taste, but are little more than a candy bar in disguise. Enter James Ricciuti, a restauranteur, endurance athlete and chef of 35 years, who was passionate about creating nutritional energy bars with good flavor and great texture that are easily digested and do far more than just satisfy hunger, and founded the organic, vegan, kosher and gluten free Dharma Bars. I’m happy to report the ingredients are all healthful real food items with no unrecognizable words or unpronounceable chemicals in the list. In fact, the only ingredients used in the bars are organic almonds, dates, cocoa, coconut, cherries, rice protein, hemp protein, vanilla bean and cinnamon. The Bars come in three flavors—Vanilla Coconut Almond, Chocolate Almond Date and Cocoa Hemp Cherry—and after sampling them I can attest that they are indeed very tasteful, appetite satisfying and healthy nutrition bars that you don’t have to feel guilty about eating. www.dharmabars.com

Fireman’s Brew Who doesn’t love a fireman, and who doesn’t love beer? How about beer made by firemen? The brewery was created by two Los Angeles-based firefighters who in December, 2000 after extinguishing a brushfire sought to create premium ales and lagers that would quench their thirsts after an exhausting day on the firelines. The motto is “Extinguish Your Thirst,” and after sampling them I can verify they are quite easy drinking thirst quenchers.

The Blonde Beer is a 5% ABV pilsner lager with just enough hops to balance; Redhead a 5.5% ABV red amber ale with a toasty malt base and caramel notes; the brand new IPA, a 6.5% ABV 53 IBU West-coast IPA with a blend of Cascade, Columbus, Chinook and Galena hops; and for a more potent drink, the Brunette weighing in at 8% ABV is a traditional-style German doublebock, which although bringing bold flavors, is still easy-drinking. The company is committed to giving back to the firefighter community and a percentage of proceeds from every product sold is donated to the National Fallen Firefighters Foundation. www.firemansbrew.com

www.lvfnbpro.com

November 2017 I The Las Vegas Food & Beverage Professional 9

Chef Spotlight Chef Joe Mosconi, Executive Chef at Sake Rok

By Leah Schmidt Leah is a graduate of Purdue University where she studied Creative Writing with minors in French and Design. She enjoys reading, writing, and being outdoors. A Chicago native, she recently moved to Las Vegas and is excited to get a taste of all it has to offer!

Where were you raised and how did you get How long have you been at Sake Rok? interested in cooking?

Sake Rok is 18 months old and I have been I was raised in Chicago up until high school with it since day one. I helped develop the menu, write recipes and train staff. A friend of when I moved to Las Vegas. My mother definitely influenced my interest in cooking. mine, Bobby Silva, was the original executive I grew up in a large Italian family, and five chef who I had worked with before. He asked me to be the executive sous-chef for him and I nights a week it was all about family dinners knew it was a good opportunity. In November and getting together to talk over a meal. I 2016 I took over as the executive chef. would watch her cook, and there was always What do you use for inspiration when food in the house. I would get creative with developing new menu items? things to prepare meals, and self-taught myself a lot. I started getting into reading We’re currently going through a menu change, and when seeking inspiration for changes cookbooks and watching cooking shows, and going out to eat a lot. That’s really what I use history. I think of what customers are asking for and what they’ve liked and disliked sparked my interest in doing this for a career. before. I also go out to eat a lot and try to stay in touch with local restaurants both on and What were some of your early jobs in off the Strip. If I see something that I like I the kitchen? try to incorporate it in my own way. I always I worked in a restaurant when I was 18 years make things my own, and definitely try to pull old and started at the front-of-the-house, inspiration from myself as well as getting bussing tables and running food. Around 20 inspiration from other chefs and restaurants. years old an opportunity came up for me to be Sake Rok is the first real Japanese restaurant a line cook so I switched to back-of-the-house I’ve worked in. I worked at Tao for a bit, but as and never looked back. I’ve held almost every far as sushi and traditional Japanese cuisine position in a restaurant you could imagine. I this is my first place. I try to incorporate my spent a couple years at Tao at The Venetian, experiences at other restaurants and think of and then at Hank’s at Green Valley Ranch. how I can include a technique or ingredient Then when my wife and I had kids I spent that might pair well with Japanese cuisine. some time in Pahrump where I managed a We use truffle a lot because truffle and soy go really well together. White truffle is golf course and traveled around managing traditionally French and Italian, but that the kitchens for a couple years. It allowed me ingredient works well with Japanese cuisine. to be home more than my current job does. I’m finding out the more time I spend here Once my kids got a little older I came back to that there are a lot of other things that you Strip properties and have been back on the wouldn’t think go well with traditional Strip for four years now.

Japanese but really do.

10 The Las Vegas Food & Beverage Professional I November 2017

photo courtesy Sake Rok

“I love to fish, hunt, and I have a small garden. My lifestyle is the food and beverage industry.”

Executive Chef at Sake Rok, Chef Joe Mosconi puts himself into every dish he creates.

Growing up in an Italian family in Chicago, Chef Mosconi’s expertise in the kitchen covers a variety of types of cuisine and he continues to incorporate his experiences into the extensive menu at Sake Rok. What are some of your favorite dishes on Sake Rok’s menu?

Mushroom toban yaki is one of my favorites; it’s been on the menu since the beginning. We put five different types of mushrooms in it and it has a great balance of flavors. I also really like our crispy rice. It’s something you find on a lot of menus at a lot of Japanese restaurants but I like the way we present it and our flavor profile is spot on. Going through our current menu change, only four items will be untouched and those dishes are two of them.

We change the menu twice a year—about every six months for spring/summer and fall/ winter.

What is one of the most interesting ingredients you’ve cooked with?

I really like yuzu, which is a Japanese citrus.

We could use a lemon or lime, but I think yuzu is top notch. It’s very versatile. We put it in desserts to add brightness and to bring out certain ingredients, or in savory dishes.

I really like the flavor profile of it, and if I ever went to another kind of restaurant, like Mexican, I would still use it as a substitute for lemon.

What’s something you always keep in your refrigerator at home?

We always keep our fridge at home full, and always have white American cheese. Our goto is a toasted English muffin with jelly and melted white American cheese. It’s the perfect sweet and savory combination. www.lvfnbpro.com

Made from

By John Rockwell

SCRATCH

John Rockwell is a native Southern Californian and career English teacher working in the Riverside area.

In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for culinary delights within riding distance of the vast network of SoCal bicycle trails.

Tripping with Cheese

He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has been a homebrewer for over twenty years.

photos by John Rockwell

PART II

The historical Bertsch Building was built in 1919 and is an appropriate home for a traditionally made food product.

No, the title is not a reference to the viral story that floats around the internet—the one that claims a peer-reviewed study in the U.S. National Library of Medicine found that casein content in cheese is actually as addictive as a hard drug— but to my recent summer adventure to visit my sister in Coos Bay, Oregon (about 90 miles south of Newport, for you Rogue Ales fans). Making good use of my limited time, I decided to hit some bike trails, breweries, university tours (for the edification of my high school daughter), and of course, any cheesemakers I could find along the path.

Loleta Cheese Factory—Loleta, CA. Just a few miles south of Eureka, this sleepy little seaside town is home to Loleta Cheese Factory, a small operation in a historical landmark woodpaneled building. Bob Laffranchi, who owns the business with his wife Carol, was once a high school teacher teaching dairy farming, so this place resonated with me in a special way. Laffranchi turned his classroom lessons on cheesemaking into reality in 1982 when

Through this window is where the magic happens, though on the Monday when I visited, there was no cheese being made.

www.lvfnbpro.com

he formed his company. The focus of Loleta Cheese is mainly plain and flavored Jack, Cheddar, Havarti and Fontina—no bloomy rinds here, and no evidence of natural-rind aged cheeses or sheep and goat milk-based cheeses.

Some cheeses are sent away to be cold-smoked and then are returned to the shop to be sold.

High quality annatto-colored cheddars and jacks each hold their own and are what you’d expect of mass-produced style cheeses done on a much smaller scale—better quality, with some nuance. The Orange Peel Cheddar I bought was strangely addictive and popular with my family.

At first, the flavor is difficult to categorize, but it definitely grows on you. If you want Loleta Cheese, you can visit the shop (which also sells jellies, jams and nuts), or you can have their cheese shipped to you during non-summer months.

Cypress Grove Chèvre—Arcata, CA. For me, this was one of a couple of “holy grail” stops on my tourist tour. This creamery is home to the famous and award-winning Humboldt

Cypress Grove Chèvre in Arcata has kept the old-world feel by keeping the original barn buildings that were part of this homestead property. The company restored the mural on the rear building when they bought the property.

Fog, Bermuda Triangle, Truffle Tremor and various soft and flavored goat’s milk soft-spread cheeses. If you haven’t tried Humboldt Fog—an ash-ripened goat’s milk Brie—then go out and buy a chunk right now. There’s really nothing quite like it, and it is difficult for me to describe or put into any particular category. It is sublime, and I’m not the only one who thinks so. In the California State Fair this year, Cypress Grove took thirteen medals—eight golds and two bestin-category, which included first-place wins for Humboldt Fog (mini) and Truffle Tremor.

Even though they don’t offer a full tour of their facility, I just had to walk onto the property to see it for myself. Visitors to the factory are shown into the employee breakroom, which opens up to the final-stage affinage for Humboldt Fog and Truffle Tremor (a truffle-flavored goat’s milk Brie). One cool thing about the breakroom is that they keep a platter of very expensive cheese out for tasting and sampling for employees. At the end of my short walk to the breakroom and back, I was handed a couple of soft flavored chèvres as a souvenir!

In Southern California, Cypress Grove cheese can be found at finer cheese retail outlets—I have seen it at Sprouts, Ralph’s, Gelsons, and Whole Foods.

These creameries were only a glimpse into the wonderland of craft cheese. Coastal Oregon and Marin County proved to me that there is a renaissance in cheese, and they will be the subject of my next installment.

Loleta Cheese Factory 252 Loleta Dr Loleta, CA 95551 (707)733-5470 Cypress Grove Chèvre 1330 Q St, Arcata, CA 95521 (707)825-1100

Owned by Swiss dairy giant Emmi, Cypress Grove’s production facilities are immense and impressive. Of course that blue Cypress Grove badge always means great cheese.

A humidity-controlled room full of Humboldt Fog is a wondrous thing to behold. There are mini rounds in front and larger rounds to the back. Proper affinage is important for the superior and delicate rind development of their signature cheese.

November 2017 I The Las Vegas Food & Beverage Professional 11

Brett’s

By Jackie Brett

Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites.

Email: jackiebrett@cox.net

ENTERTAINMENT SCENE

Adam Sandler will be the first exclusive resident comedic performer at The Chelsea in The Cosmopolitan Nov. 10, Nov. 17 and Jan. 27 with future dates TBA. Sandler is in production on the Netflix comedy, The Week Of, with costar Chris Rock premiering in 2018.

Jeff Dunham will bring his new “Passively Aggressive” tour to The Colosseum at Caesars Palace on Wednesday, Dec. 6. Dunham just released his Netflix stand-up special, Jeff Dunham: Relative Disaster, featuring his illbehaved characters.

Styx and Don Felder will appear Jan. 26-27, 31 and Feb. 2-3 at The Venetian Theatre with their “Renegades In The Fast Lane.”

Celebrating eight years headlining at The LINQ, Frank Marino and his “Divas Las Vegas” cast of female impersonators have signed a multiyear extension, introduced a souvenir cup and are filming a reality show, Last Laugh in Vegas, which will air next spring on ITV. The new “PJ Masks Live! Time to Be a Hero” family musical based on the animated TV series will visit Orleans Arena Saturday, Nov. 25 at 2 p.m.

At Bugsy’s Cabaret in the Flamingo, mime artist Tape Face, another America’s Got Talent sensation, is back for a sophomore residency and limited-engagement in November. For the third year, Piff the Magic Dragon will present his holiday show “Piffmas Pifftacular” Dec. 4-30.

The international circus-style production “WOW–World of Wonder” made its North American debut at the Rio after transforming the showroom into a world of water with a custombuilt stage and pool.

The raucous cast of “Absinthe” at Caesars Palace has a new act, Gertie, The Gimp in a Blimp exhibiting her flexibility in strips of black PVC.

ABOUT TOWN HAPPENINGS

The Howard Hughes Corporation will be building a 10,000-fan-capacity Las Vegas Ballpark baseball stadium in Downtown Summerlin, which will be pro-team Las Vegas 51s’ future home.

The Samsung Galaxy Studio featuring the newest Samsung products will block the Caesars Palace landmark fountains through the end of January 2018.

JW Marriott has unveiled two new modern green meeting spaces–Palms Executive Conference Center and Cascade with indoor/ outdoor areas.

VooDoo Steak & Rooftop Nightclub at the Rio celebrated its 20th anniversary.

REO Speedwagon unveiled its first dedicated memorabilia case at Hard Rock Hotel.

The LINQ Promenade is opening Canter’s Deli, Kappa Toys second store and Nectar Bath Treats sixth location this fall.

The Las Vegas Motor Speedway’s multi-year snack deal makes California-based Gnarly Jerky its official beef jerky for all major events.

Also, The Strip at LVMS will widen and debut four-wide drag racing in the western United States for the NHRA DENSO Nationals April 4-6, 2018.

Las Vegas’ first mermaid school, Aquamermaid, opened and teaches swimming with a mermaid tail.

The Bellagio Conservatory & Botanical Gardens’ autumn display running through Nov. 25 showcases enchanting landscapes and two flower-encrusted 19-foot peacocks.

Caesars Palace honored legendary French performer and activist Line Renaud with a namesake street sign near the resort’s Augustus Tower.

The Mob Museum is No. 20 on TripAdvisor’s Top 25 U.S. Museums list in the 2017 Traveler’s Choice Awards.

The Plaza debuted a renovated third floor bingo hall with 200 fixed base electronic bingo units.

Rio headliners Penn & Teller premiered their first slot game from Everi at the resort.

MGM Resorts International launched its firstever corporate brand campaign “Welcome to the Show” spotlighting the corporation’s array of entertainment experiences at its 27 resort destinations.

Coinciding with the 18th anniversary “FANTASY” at the Luxor released the show’s 2018 calendar, “Black & White and Nude All Over.”

12 The Las Vegas Food & Beverage Professional I November 2017

Opportunity Village’s 13th annual Las Vegas Great Santa Run fundraiser Downtown returns Saturday, Dec. 2.

The 33rd second division professional soccer team joining the United Soccer League (USL) is Las Vegas Lights Football Club beginning its inaugural season with matches at Cashman Field next March.

Zak Bagans, Travel Channel’s Ghost Adventures series host investigating the paranormal, opened his Haunted Museum in a 30-room mansion built in 1938 in the historic downtown district.

DINING HOT LINE

Black Tap Craft Burgers & Beer with its signature Crazy Shakes will open its first expansion beyond its four New York locations this winter at The Venetian with patio dining.

Three-year-old Carson Kitchen unveiled a fresh, newly expanded and renovated space downtown maintaining the original industrialinspired décor.

In a sudden move, McCormick & Schmick’s at Hughes Center after 19-plus years closed and one week later reopened as the Claim Jumper, which closed its location in Town Square at the same time. In addition, Landry’s closed across from Palace Station. All three restaurants are part of the Landry’s Inc. chain.

Jerry’s Nugget in North Las Vegas revamped and replaced the closed Uncle Angelo’s Pizza Joint with Contento Pizzeria and Bar specializing in gourmet pizzas and pastas.

Beer Park at Paris is hosting “Hat Trick Hockey Nights” for all Vegas Golden Nights home and away games.

Tanked reality television star Brett Raymer opened his doughnut and ice cream experience Donut Mania in Henderson.

Counter-culture quick-serve restaurant Chēba Hut opened its 20th location and first in Nevada at 2550 S. Rainbow Blvd.

International gourmet mini-burger franchise Burgerim operating 200-plus locations in 16 countries opened its first Las Vegas location at 9635 Bermuda Road.

La Flor de Michoacán opened at Texas Station next to Panda Express. www.lvfnbpro.com

By K. Mike Masuyama Ph.D.

COOK•EAT: Asia Asia in Japan or Vice Versa

Politics or religion is often taboo to talk about at a dinner table except at their fundraisers. Cook/Eat is almost always only one common, safe subject to share throughout Asia in connecting countries and people gathered together through globalization or economic progress or tourism.

Besides, American and western food cultures make Cook/Eat even more further diverse there today. It may be interesting to see the intermingling of Asian and western food cultures there and here. Let’s see Asia in Japan, and Japan in Asia as a specimen.

Okinawa, I think, is a good place to start with. Believe it or not, Okinawa is located further south than Taiwan in latitude and, once in the past, used to belong both to China and Japan for its geo-security reason. Okinawa was the last fierce battleground of WWII between the allied forces and Japan. After the war, Okinawa people appear to enjoy both traditional, southern Pacific Asian and newly acquired American diets. Traditionally, sea-veggies and every part of pork are regularly on the table, and burgers and French fries are occasionally. Interestingly, Okinawa is the place of the longest life expectancy and healthy living in Japan. Okinawa may be a good spot to learn about a blend of Asian-Japanese-American food culture for healthy eating-living.

Like throughout our country, Chinatowns are all over Asia and beyond.

A recent TV travel show broadcasted dozens of Chinese restaurants and wedding palaces for flocks of Chinese tourists in Santorini, Greece. In Japan, Chinatowns in Nagasaki and Yokohama serve authentic and also a little bit localized chow mein and other dishes. Like our ethnic districts like Little Tokyo, Koreatown, Chinatown, Little Saigon, Little Bangladesh (also non-Asian Little Havana, Little Italy, etc), Asians bring in their food cultures into Japan. Authentic kimchee, you can buy in the middle of Tokyo. Latin American food culture is also present there by the people from Brazil, Peru, etc. where Japan sent numerous immigrants a century ago. Descendants of those immigrants are offered jobs in the manufacturing industries in Japan, bringing their acquired food cultures.

Sushi is a good example to see the intermingling of food cultures in Asia.

Today sushi restaurants are all over Asia and beyond, such as London, Paris and others where originally Japanese went for business or pleasure like the Chinese in Greece. One, at the Puerto Vallerta port, I spotted from a cruise ship to Mexico. The difference, a big one, between sushi and other Asian cuisines, I have to mention here. Sushi uses raw or uncooked stuff, while many Asian foods are cooked with animal fat or vegetable oil at high heat. From a food safety point of view, well cooked foods are safer than raw or uncooked ones. In order to prepare sushi or sashimi, everything must be free of bad microbes or what could come www.lvfnbpro.com

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.

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

from kitchen gadgets and environment. Sanitation-sanitation-sanitation is more than required for sushi making in addition to location-locationlocation for business. You know what to do for that? Wash hands! It is the very first step to enforce food safety or sanitation in kitchens and also food manufacturing facilities. Personally, I will not eat sushi if sold on an open-market from a street vendor, though I dare to venture into unknown, cooked stuff on streets in Asia. In a sense, sushi has brought a concept and practice of more sanitation in food preparation into Asia.

In Asia or our Asian market here, Asia has become a daily thing, traditional or infused, boosting our appetite and health. I should say we are fortunate in a mingling society to eat a variety of foods.

TRADITIONAL YET NEW Perfect Soy Sauce Flavor without the Color!

A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods

www.whitesoysaucefood.com

November 2017 I The Las Vegas Food & Beverage Professional 13

Twinkle Toast

photo by Erin Cooper

Ten Years of Grape Expectations

Although Nevada law states that it is illegal to operate a winery in a county with a population of over 100,000 people, the late Charlie Peters, founder of Grape Expectations, was successful in submitting a passing bill to the Nevada Legislature in 2005 to amend the law allowing winemaking schools within the state. Students began making wine during the fall harvest of 2007, and have been enjoying the process ever since. This fall’s harvest marks the school’s tenyear anniversary.

By Erin Cooper & Christine Vanover

Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus.

Both women are Territory Managers for the Resort Wine Team at Southern Glazer’s Wine & Spirits, members of Women Gone Wine and the founders of Twinkle Toast. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV

The current facility is 11,000 square feet, and is home to a growing winemaker fraternity of four thousand plus people from a wide variety of social and economic backgrounds. The winemaking process begins in either fall or spring with an array of grape varietal options, currently all red, to choose from. The fall harvest is sourced from California’s North Coast AVA, and the spring harvest comes from the Curico Valley in Chile. Grape Expectations’ website states that they require “hand-picked premium grapes, packed in 36-pound crates in the vineyard, immediately chilled, and prepared for shipment to our refrigerated storage facilities in Las Vegas.”

Alongside a small team of trusted advisors, students experience the winemaking process from start to finish, and end with a 53-gallon barrel of their own blend, or single varietal, which fills 240 bottles or 20 cases with wine.

The wine produced is typically ready for consumption within six to twelve months after bottling, and because it is a “table wine” as opposed to a reserve wine, it is recommended that it be enjoyed within three years.

Jennifer Demuth, CEO of Eventure, met Charlie and Patty Peters in 2007, and “fell in love with their passion and determination to fulfill

their dream.” Demuth began winemaking at the school almost ten years ago, and has continued to enjoy crafting her own personal barrel annually with friends and family or with her company for unique corporate gifts.

It was because of Demuth’s positive experience at Grape Expectations that led her company, Eventure, to begin booking private and public tours starting in the center of what is now known as the “Booze District.”

The Booze District is comprised of four spirited businesses including CraftHaus Brewery, Bad Beat Brewing, Grape Expectations and the Las Vegas Distillery. Demuth said, “These tours are popular amongst locals and out-of-town guests for corporate and social events, and we look forward to being part of the Grape Expectations family for many years to come.”

Ready to get your hands dirty? The deadline for the spring harvest is the end of March and the deadline for the fall harvest is the end of August. Pricing varies each season, so it is best to contact Grape Expectations directly at umakeadawine@aol.com for a quote. Visitors are also welcome to tour the facility yearround. (Tours Monday-Friday, 10 a.m.-6 p.m.; Saturday, noon-4 p.m.; Sunday by appointment)

By LeAnne Notabartolo

photos by LeAnne Notabartolo

G2E – Food and Beverage Trends

This year at the Global Gaming Expo, G2E, there was a much smaller food and beverage section than in years past. As expected, the showcase focused on how to incorporate new food and beverage into existing, soon to be built or renovated casinos. In addition to fast food and fast casual trying to increase their toeholds on the casino floors and in casino food courts, two major distributors focusing on casual dining and fine dining were featured: Sysco and Southern Glazer’s Wine and Spirits.

At Sysco, the trend in ethnic cuisine continued, in part to court the Millennials who are the upcoming new demographic in dining.

Featuring Asian, Mediterranean and Middle Eastern dishes, Sysco has created “ready to

go” packs with balanced flavors that can be adapted in many restaurant kitchens to suit the clientele. The bonuses to these ready-made packs are reduced prep time, quality control and less waste or time, resources and training.

Simply open the pack, add your restaurant’s flavor preferences and serve. The Ahi Tuna cone pictured is from one of their concepts. In addition, Sysco showcased their butchery line with fresh beef and pork and sausages.

The offerings from Southern Glazer’s were broad spectrum, as to be expected with their extensive product line. Of course there was wine to sample, including Prosecco that can be ordered with custom bottle wraps for events.

Thinking of weddings, “dine around” events

14 The Las Vegas Food & Beverage Professional I November 2017

leanne@goodforspooning.com.

and customer appreciation events, all featuring special bottles wrapped just for the event with the customer’s choice of logo and graphics. Top shelf brands were on display and available for sampling. The most interesting offering at this booth was a new gin, set to hit the market this month: Empress 1908 Gin. It’s blue, and when mixed with anything citrus turns either purple or pink depending on the ratio of citrus to gin. The gorgeous blue coloring comes from an infusion of butterfly pea blossoms. The flavor is very herbal and is most excellent, and provides a canvas for showmanship at the bar with our many talented mixologists here in Las Vegas.

photo courtesy Empress 1908 Gin

Good for Spooning

A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat.

She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com

www.lvfnbpro.com

By Vincent Kwan

UNLV

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

photos by Vincent Kwan

The 5 Things Millennials in Las Vegas Look for in Restaurants

Continuing from my article in last month’s magazine, I will be writing about what millennials and the younger generation are really looking for in Vegas restaurants.

Las Vegas has undergone tremendous change in the past few years, especially in the food scene. But another great change that has happened to the city is the amount of people that have moved to Las Vegas. The city is now growing at a rapid pace with well over 2 million residents.

With all this new migration comes a lot of diversity and of course, what everyone has been talking about, is the millennial population and how to cater to them.

Restaurants in Las Vegas have been quick to realize that millennials are getting good jobs in the city and with the low cost of living, have a lot more income to go out to eat and enjoy themselves with family and friends. There are 5 things that restaurants and anyone looking to start a food establishment in Las Vegas should keep in mind if they want to cater to this emerging demographic. These things are geared towards Vegas but could be applicable anywhere.

Experience

With so many distractions in Las Vegas and so many options to choose from, people are looking for restaurants and places to spend their money that will give them a good experience. This could really be anything from the atmosphere, to the presentation of the food, to the service and level of comfort people feel at a place. For example, many restaurants in Downtown Las Vegas and on the Strip are catered towards tourists but also the younger crowd. The food is more eclectic and also more engaging instead of just going in to get food and eat. Which leads me to my next point…

Sharing

More than anything, millennials love to share what they are doing, and especially eating, with their family and friends. You have probably seen them before, those obnoxious people in the restaurant always taking pictures of their food before they eat. You probably know someone like this or may even be one! But the fact is that millennials want to share their experiences with others and let others know what they are doing.

From the presentation of the food, to the feel and look of the restaurant, make sure it is something that you are proud of and that others will want to share with their friends and family as well. www.lvfnbpro.com

Cost While it may be true that millennials aren’t as concerned about saving for the future as older generations, it is still an important consideration when going out to eat. Millennials don’t want to break the bank going out to eat, but are willing to spend a little bit more for good food than most. Restaurants should make sure that they hit the “sweet spot” when pricing items on their menu. From what I have seen, while still not as pricy as New York City, Las Vegas prices are certainly getting up there, especially on the Strip. I would say a good range to target would be $7$15 for food, depending on the menu item.

Healthy A very important consideration not only for millennials but also for many people nowadays is health. People are more than ever, looking for healthy eating options when they go out to eat. The rise of healthy foods and the market for healthy foods has grown considerably over the years. Millennials really are starting to care more about what they are putting into their body. Also, dietary restrictions like vegetarian, vegan, gluten free, kosher, etc. are all things to consider. Restaurants should be mindful of these preferences when designing their menus or at least allow flexibility and customization to cater to customers.

Story Finally, last but certainly not least, would be the story behind the restaurant or your food venture. Millennials really enjoy hearing about the background of the food and seeing how authentic and passionate someone is about it. This goes a lot in line with “brand,” but I think it is becoming increasingly important for millennials who are looking for that “human” component in companies nowadays. When starting your restaurant, be true to who you are and the food you are serving. Show your passion and enthusiasm and others will see it as well.

If you keep these top 5 things in mind when starting your next food venture, there is no doubt that you will succeed with not only millennials, but also everyone in the community. Las Vegas is quickly growing and along with it so is the food scene. People are always looking for the next tasty thing to share with their family and friends.

November 2017 I The Las Vegas Food & Beverage Professional 15

DON CARANO Renaissance Man and Nevada Icon

A Life Remembered

Cover and feature photos courtesy Ferrari-Carano Vineyards and Winery

By Pat Evans

Pat Evans is a writer based in Las Vegas and Grand Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.

Twitter: @patevans Instagram: @patrickmevans.

A night in a suite at the Eldorado Hotel more than a decade ago helps demonstrate the life values of the Nevada-born renaissance man Don Carano, who died October 3 at the age of 85. The night in the suite at Eldorado included Carano, President George H.W. Bush, Steve Wynn and Larry Ruvo, senior managing director of Southern Glazer’s Wine & Spirits of Nevada. Ruvo had been the finance chair of President George W. Bush’s Nevada campaign and was hosting the former president for a speaking engagement in Reno the night of President George W. Bush’s State of the Union. The elder former president wanted to dine but also watch his son’s speech so Carano offered a suite. “We were in that suite for two to three hours before, during and after the State of the Union, having drinks, a wonderful dinner,” said Ruvo, who called Carano a close friend for more than 40 years. “I never heard once the president talk about himself or Don talk about himself. They were two peas in a pod and both family men. Whatever was asked about Don, he deflected the discussion to his family, his children and his business partners.”

16 The Las Vegas Food & Beverage Professional I November 2017

www.lvfnbpro.com

Dan Carano’s Path to Becoming a Nevada Luminary Ruvo said the funeral on October 11 was a celebration of Carano’s life. “As emotional as I was last Wednesday, walking in to say goodbye to a man who was like a brother, I walked out and it was truly a celebration of his life,” Ruvo said. Carano was a pioneer in multiple industries in Nevada and built his portfolio of businesses from a humble upbringing in Reno as a secondgeneration Italian-American. Born on October 17, 1931 to Louis Carano and Millie Lewis, Carano went through school in Reno before graduating from University of San Francisco and a two-year stint in the U.S. Army.

Following his time in the Army, he went to University of San Francisco Law School and moved back to Reno to found the McDonald, Carano & Wilson law firm. He eventually left the firm as a practicing attorney, but remained of counsel until his death. He used the experiences he learned in his legal career to help build the other portions of his business life.

In 1967, he partnered in the Boomtown Casino and in 1972 bought into the Pioneer Inn before opening the Eldorado Hotel Casino in 1973.

According to the Eldorado website, Carano was advised by many not to move forward with the hotel on the north side of the railroad tracks in Reno. Instead, Carano built the hotel and the 282-room hotel with 10,000-squarefeet of gaming became a success. It now has more than 800 rooms, eight restaurants and 80,000 square feet of gaming. In addition, the Eldorado Resorts company now has 19 locations in 10 states, including Colorado, Florida, Iowa, Louisiana, Mississippi, Missouri, Nevada, Ohio, Pennsylvania and West Virginia.

The Eldorado separated itself from other casinos with a strong focus on employees, beverages and dining, Ruvo related. The Eldorado opened the La Strada in the 1980s, as well as the Eldorado Coffee Company and a microbrewery called The Brew Brothers, making it the first casino to operate a small brewery.

The culinary focus of the Caranos and the Eldorado are crediting with helping to shape the way Reno eats, according to the Reno GazetteJournal. “The Eldorado was definitely setting the benchmarks for our culinary fabric to move forward in Reno—no doubt about that,” Reno restaurateur Joel Giandalia told the RGJ.

Winemaking Venture and Business Expansions The love of beverage led to a hobby in winemaking, which eventually led to another business venture. In 1981, Don and his wife, Rhonda, launched a Sonoma County winery, Ferrari-Carano Vineyards and Winery. “After they bought the present site, my wife and I and www.lvfnbpro.com

Don and Rhonda sat under a tree and toasted with cheese and wine,” Ruvo recalled. “They did everything they said they would do and more on that property and did it in such a stylish, elegant and loving way.”

His casino ventures expanded in 1992 when he partnered with Circus Circus and Mandalay Resorts/MGM to build Reno’s first mega resort, the Silver Legacy Resort Casino. “He was a proud veteran, respected lawyer, champion of law enforcement, successful winery owner and founder of one of Reno’s most iconic downtown establishments, the Eldorado Hotel and Casino,” Reno Mayor Hillary Schieve said in a statement.

“He will be truly missed, but his contributions to The Biggest Little City will live on. Don will forever be known as a pillar and philanthropist in northern Nevada and the surrounding community.”

In 2000 the Caranos expanded their winery business with two additional vineyards, the Vintners Inn and the John Ash & Co. restaurant.

In 2008, the Caranos bought Lazy Creek Vineyards in Anderson Valley, famed for its pinot noirs. Today, Ferrari-Carano has 24 estates with more than 1,900 vineyard acres. Many of the winery’s wines are widely lauded, from its fume blanc to its chardonnays and cabernet sauvignons. “After we bought the initial parcel, the wine bug bit us, so over the years we continued to acquire different properties,” Carano reported on the winery’s website. “I’m proud to say that the Ferrari-Carano name represents quality and consistency without compromise, a commitment that is reflected in every bottle of wine we make.”

The original Dry Creek Valley Estate Winery is focused on creating the company’s renowned white wines. The grapes are harvested at night to keep the grapes crisp and intense with fruit flavors, according to the company. The facility has five barrel cellars to ferment and age the chardonnays for “lush, rich wines with complex nuances.” Ferrari-Carano’s red wines are made at the Mountain Winery on the RockRise Mountain on the east side of Alexander Valley.

Philanthropic Endeavors and Accolades His philanthropic endeavors were also great throughout the years in both Reno and his Alexander Valley home community in California. He was integral to a variety of downtown Reno developments and helped launch the city’s youth football league.

Over the years, Carano was recognized by a variety of organizations, including the International Gaming and Wagering Business Hall of Fame, Nevada Food and Beverage Directors Association, the American Lung Association Distinguished Community Service Award, Hotelier of the Year Award and the

International Restaurant and Hospitality Rating Bureau. The University of San Francisco Law School named him Alumnus of the Year in 1999.

He was also named a “Knight in the Order of Merit of the Italian Republic” by the Consul General of Italy in 1997, the highest honor for an Italian living outside of Italy. Earlier this year, the University of Nevada named him a Distinguished Nevadan.

In a Reno Gazette-Journal article following his passing, former Reno Mayor Bob Cashell called Carano one of the city’s most influential people. “Don Carano was a great leader, he was a great businessman and he was a very generous man who helped a lot of people,” Cashell said in the story. “He was just a great friend and a great partner. He’s one of the best guys I’ve ever known in my life, and I’ll miss him sorely. I bet Reno would look a lot different without Don. It was his leadership that helped create and redevelop downtown. He kept drawing things to that area. Without his leadership, a lot of things wouldn’t have happened.”

Ruvo said Rhonda Carano was able to describe him the best and read an email comment she sent. “Don would want people to remember him for the characteristics of the man he was,” she wrote. “Kind and caring to all, no matter who they were. His unassuming personality defines his magnetism as a person. That was his greatness, not the hotels he built, his brilliant legal mind or the wines he made. It’s his love for all of us.”

The love was spread to many, Ruvo said.

Ruvo said the term family is often overused in business, but for the Caranos, it was true. “It was indelible; it wasn’t just said, it was meant,” Ruvo said of the term family. “Whether it’s the Ferrari-Carano Winery or the Eldorado hotel team, there was a true love between them and their employees, but more importantly, their employees and them.

Carano is survived by Rhonda, his five children—Gary, Gene, Glenn, Gregg and Cindy—as well as 11 grandchildren, six greatgrandchildren and the Eldorado Resorts family, all of whom Carano always put ahead of himself.

“The renaissance man he was, the brilliant mind he had, born in Reno and came from nothing, he became the most revered, respected and loved attorney in the state, then the most successful hotelier in northern Nevada, then goes on to make one of the most iconic wine brands in the world,” Ruvo said. “All this time, he was the revered and loved head of a family, a big family. He still always had time for those kids, grandchildren and great-grandchildren, whether he was cooking, which he loved to do, or just spending time with them or time with me on the boat, which we both loved.

“Always… it was never about him. We lost a great Nevadan.”

November 2017 I The Las Vegas Food & Beverage Professional 17

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

Burgerim Franchise Comes to Southern Nevada

photos by Dick Palcic

Burgerim in Hebrew is translated as “many burgers,” and the international franchise that goes by this moniker began in Israel in 2011 and now operates more than 200 locations in 16 countries. Its first location in Nevada has opened at 9635 Bermuda Road near Silverado Ranch, serving self-described “gourmet food fast.” The main focus is its 2.8-ounce mini burgers, which are slightly larger than sliders, which customers can customize by selecting from three buns, five sauces, 11 patties and 21 toppings. Patties come in beef, turkey, chicken, lamb, salmon, Merguez, Wagyu beef, veggie, falafel, Spanish beef and dry-aged beef; and toppings include pineapple, jalapeño, avocado, bacon, grilled onions, sautéed mushrooms and fried egg. I don’t know of any other fast casual venue where you can get so many options in a burger.

My favorite is the Wagyu, which is so full of flavor, likely due to the high quality of the ingredients. While you can order one burger for $5.95, much better deals are the combos that come with fries and a soft drink, with the uno for $6.95, duo for $9.95 and trio for $12.95. Don’t be misled by the burger size, I found one filled me up, especially after enjoying the fries and drink. The restaurant also serves chicken wings, salads, sandwiches, fries, onion rings, desserts, beer and wine. While this is the first location in Nevada, expect several more to pop up in the Valley in the near future. Burgerim is open daily from 11 a.m. till 8 p.m. on Sun., till 9 p.m. Mon.-Thu. and till 10 p.m. on Fri. & Sat. Burgerim 9635 Bermuda Road 702-724-9400 www.burgerim.com/our-locations/las-vegas

Lagasse’s Stadium Expands Patio Area

18 The Las Vegas Food & Beverage Professional I November 2017

photos courtesy The Palazzo Las Vegas

Last month I checked out the expanded patio at Lagasse’s Stadium at The Venetian/Palazzo, which should prove to be an excellent spot for viewing football games during the coming months. Covering 1,800 square feet, the space contains fountains, several TVs, and best of all, it’s just a few feet from the Vegas Strip. On the patio and inside you’ll find a menu executed by Executive Chef Scott Pajak and Executive Sous Chef Robert Delillo with quite reasonable prices, especially considering the prime real estate on the Vegas Strip. Most items on the versatile and varied menu are under $20, like the large serving of the Signature Stadium salad with organic arugula, toasted pecans, apple, shaved brussels sprouts and lemon honey vinaigrette; tuna poke chips with avocado tossed in a ponzu vinaigrette on crispy wonton chips; shrimp & andouille sausage etoufee; truffle parmesan French fries with foie gras black truffle aioli; classic margherita pizza with fresh mozzarella, sliced vine ripe tomatoes, basil leaves & parmesan cheese; and you can’t leave without indulging in a dessert Emeril is famous for: Emeril’s banana cream pie with graham cracker crust, caramel sauce, chocolate shavings & fresh whipped cream.

The Stadium to me is what an ultimate sports bar should be, multiplied times 10, for in addition to having a sports book, there is a huge 9 x 16 foot screen, more than 100 TVs, luxury boxes, pool tables, stadium seating and comfort gourmet food befitting the quality of Emeril Lagasse. www.lvfnbpro.com

Honey Salt Introduces Executive Chef Anthony Taormina

photo by Edison Graff

Honey Salt hosted a media lunch to introduce us to its new fall menu and to Executive Chef Anthony Taormina, who took over the position about 4 months ago. His input has resulted in about 80% of the new menu being his creations.

Chef says, “I let the ingredients dictate the menu and my creative ability go from there.” Case in point is his Cocoa Puff French toast (served during the weekend brunch), which has white chocolate brioche topped with the actual kidfavorite cereal, along with Chantilly cream. Chef related, “We had Corn Flakes French toast on the menu, but I hated Corn Flakes as a kid, so I thought I would do a chocolate overhaul.” Chef also pointed out that at this farm-to-table restaurant “Vegetables are the star.” He knows a thing or two about growing them too, as he has 260 vegetables growing in his backyard. His deft use of edible plants are quite evident in the burrata with heirloom tomatoes, balsamic reduction, EVOO and five types of basil; Elizabeth’s Caesar salad with black Tuscan kale, romaine, garlic confit, Parmesan and a black garlic Caesar dressing; and the lemon chicken salad with greens, roasted chicken, mozzarella, sunflower seeds, chickpeas (not the boring canned version, but garbanzo beans cooked in stock), avocado and fresh squeezed lemon vinaigrette.

Other new creations include shrimp scampi with bucatini pasta, local tomato, lemon zest and fresh basil; sustainable farm-raised pan-seared cobia with sweet corn succotash; chili-rub pork tenderloin with grilled peaches, brussels sprouts slaw and heirloom beans; roasted rainbow carrots infused with curry, spicy honey and chili peppers; and meltin-your-mouth Irish crème bread pudding topped with a bourbon caramel sauce.

If you stop in, which you definitely should, be sure to say hi to Chef Anthony, as I’m sure you will find him as delightful and fun to talk to as we did. And, by the way, the food is outstanding and the prices are well below what you’d expect for the exceptional quality.

Lazy Dog Previews Fall Menu

photos courtesy Lazy Dog Restaurant & Bar

Lazy Dog celebrated the first day of fall by hosting a media lunch to preview its fall menu at its Town Square location. We were joined by Lazy Dog Regional Culinary Director Ryan Barnett, who talked us through tastings from the scratch kitchen that included roasted street carrots (a twist on street corn with organic rainbow heirloom carrots, garlic, queso blanco, cilantro lime crema, and Tajin), bacon candy (a good name for this, as it is sweetened with brown sugar), wokfried buffalo cauliflower enlivened with blue cheese, onion ring poutine, mushroom and bacon crisp flatbread, Alaskan halibut, slow-braised Durham Ranch Berkshire pork shank with spicy kimchi fried rice, apple huckleberry open face pie and pumpkin cheesecake. For liquid refreshment, we enjoyed two cocktails: maple bacon old fashioned with house-made bacon-washed Tin-Cup Mountain whiskey and huckleberry basil bourbon shrub made with Buffalo Trace Bourbon. The dishes and cocktails are available now, so stop in at the Town Square or Downtown Summerlin locations to try them yourself.

Farmhouse Dinner Series at Della’s Kitchen Chef Jay Calimlim pulled out all the stops yet again, at his recent Farmhouse Dinner Series at Della’s Kitchen at the Delano Hotel. The event included a reception at Franklin Bar with passed appetizers of chicken oysters, smoked oxtail toast and deviled eggs; delicious samples from Granello Bakery; and five beers www.lvfnbpro.com

from Anchor Brewing. The following dinner included an enormous spread of arugula salad, fried pork rinds, smoked chicken sausage, Painted Hills bone-in beef short ribs and pulled Duroc pork shoulder, apple and jalapeno cole slaw, macaroni and cheese waffles with bacon, grilled corn, beer-battered shoestring zucchini,

stuffed portabella, black eye pea cakes and dessert of peach melba cake, all of which were served with wine from Trinchero Family Estates and beer from Anchor Brewing. Della’s Kitchen only opens for dinner for its quarterly farmhouse dinners, so be sure to check out the next one.

November 2017 I The Las Vegas Food & Beverage Professional 19

By Chef Allen Asch

Chef Talk

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.

Wild About Meyer Lemon

This has been a tough year for my fruit plants with the early June heat.

I have two pomegranate trees, an apple tree, a fig tree, a peach tree, two oranges and a mandarin orange, and two Meyer Lemon trees. The trees are all healthy with a lot of green leaves, but the fruit did not survive well.

The two most proficient trees are the peach and one of the Meyer Lemon trees. I give a lot of those fruits away and everyone that gets some is very appreciative to the taste and versatility of the lemons.

The Meyer Lemon, named for Frank Meyer, was discovered in China in 1909 by Meyer. Originally it was used as a house plant, noted for its decorative leaves. The fruit it bore was an afterthought. In parts of the world where it is too cold to grow outdoors it is still grown inside containers indoors. It is believed that its origin is from a natural hybrid rather than a man-made cross of two species. Common myth is that it is a hybrid of a lemon and a mandarin orange, but research has been done showing it to be a cross between a lemon and a regular orange.

Some of the characteristics of the Meyer Lemon are that it is sweeter than a typical lemon, a species called Citrus Limon Osbeck. Another

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characteristic is that the skins are very thin and can be eaten easily when cooked, as they do not contain the tart elements of a typical lemon. The thin skin is the reason that it took a long time for the fruit to become widespread in America. When they were first imported they became most popular in the warm parts of the country, states like Florida, Texas and California. They were not a commercial success because they did not travel well due to their thin skins. This all changed in the late 1990s when Alice Waters of Chez Panisse fame started using them in her California cuisine cooking style. Soon after that Martha Stewart started promoting them as well.

The fruit has a short season of availability, only from December to March.

Meyer Lemons grow on trees that can reach 10 feet tall, but are usually pruned to make them smaller to around 6 to 8 feet. The fruit is more round than a typical lemon, Eureka or Lisbon varieties found year round in most supermarkets, and each fruit can produce up to 10 seeds. The skin is very fragrant and has a tinge of orange color to it.

In the mid-1940s a citrus virus spread around the world killing millions of citrus trees and rendering many more unable to produce fruit. At this point most Meyer Lemon trees were destroyed to save the other more commercially viable citrus trees. It wasn’t until the 1950s that a virus-free variety was found, but it was not commonly available until 1975 when the University of California released it as the “Improved Meyer Lemon Tree.”

Grafted trees produce fruit in about two years while trees grown from seeds produce fruit in 4 to 7 years. Trees should be fertilized three times a year, in February, May and September and the amount per year is one pound per age of the tree, split in thirds. A one-year-old tree would get 1 pound the first year, 2 pounds the second year and an additional pound each year until it reaches 8 years (8 pounds) old. You should spread the fertilizer from 2 inches away from the trunk to twice the width of the tree’s canopy. A good fertilizer for lemon trees is one that is at least two parts nitrogen, one part phosphorous and one part potassium.

Besides fertilizer, pruning is another way to increase productivity.

Branches that grow straight up generally do not produce fruit so they should be pruned. When pruning the branch you should cut it at a 45 degree angle with the cut side facing up to promote growth. You should also prune branches that block air circulation and sun to the trunk.

Additionally, you should remove some of the fruit when they are pea sized if they are growing in a cluster.

Trees need at least 6 hours of sunlight a day so they should be either outside or by a window. If they are in a house they should be rotated so all parts of the plant receive direct sunlight. The trees can survive in temperatures as low as 20 degrees but if they are in containers you can bring them in the house in wintertime.

When the season ends and I am left with extra fruit I squeeze it and then freeze it in ice cube trays to enjoy the juice year round.

20 The Las Vegas Food & Beverage Professional I November 2017

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UNLV

Epicurean Society

By Kimberly Verdin

Kimberly Verdin, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students, where she is on the leadership staff. She’s a Vegas local who believes that there is no end to learning about the hospitality industry.

As the semester flies by, the Epicurean Society has slowly received new members.

It’s been an exciting month getting to know everyone and learning about their goals in the hospitality industry. As mentioned in an earlier issue, the Epicurean Society planned to have more outings for its members. During the months of September and early October, the Epicurean Society has already completed two outings together.

For our first outing, we visited the Fresh52 Farmers’ Market, a frequent outing implemented by the club’s newest president, Kevin Ng. Members will now be visiting the farmers’ market the last Sunday of every month. Now, for those who are unaware, the farmers’ market is held in two different locations: Tivoli Village on Saturdays and the Henderson Plaza on Eastern on Sundays, both from 8:30 a.m. to 1 p.m. They sell anything from fresh vegetables to harvested honey. You can find many interesting things and some you’d never expect. For example, you can find handmade jewelry and ceramics. While the club has visited the farmers’ market multiple times, first-comers were thrilled to be there. While there, we met who would be our first speaker for this semester.

At the Farmers’ Market, the Epicurean members met Esprit Friedland, founder of Peele, a family-owned and -operated business located right here in Vegas. These vendors sell an array of roasted pili nuts, from Peele Honey Roasted Pili Nuts to Peele Chili & Garlic Roasted Pili Nuts. The pili nut originates from the rainforests of the Philippines, otherwise known as “The Golden Nut.” Esprit and his lovely wife, Marissa Friedland, were kind enough to share with us how the pili nuts are processed and how they have customized their different flavors. With the intent of featuring the pili nut in a way that wasn’t done before, Kevin made “Spicy Sweet Corn.” This dish contained sweet corn, spicy aioli and smoked pili nuts. The sweet corn was caramelized instead of steamed. The smoked pili nuts were smoked in hickory smoke and the aioli had about 6-8 different spices added to it. It had an interesting taste, especially with the lime juice giving it an extra ‘kick.’

Of course, that wasn’t the end of Epicurean Society’s adventures. On October 11, members of Epicurean met up at TIABI Coffee & Waffle, located in a shopping plaza on Flamingo and Maryland Parkway. TIABI is a small café that serves multiple beverages and a variety of waffles, but definitely do not underestimate the place. While it is smaller than most cafes, it makes up for it with taste and options.

They have espressos, tea-fusions, lattes, vegan smoothies, toasted sandwiches, wafflewiches, wafflenuts and pastries. TIABI is one the few places that offers 100% vegan waffles—waffles that look and taste the same as regular waffles. I was skeptical at first, but that changed completely when I first tried them. Sole owner of this hidden treasure is none other than Tiffany Stiles. She explained the process of latte art using different utensils and tools to form a certain shape or detail. Our club president Kevin helped Tiffany make the samples for the members to try.

Tiffany was kind enough to let members of the Epicurean Society sample some of their more popular and unique menu items. For example, we tried their classic Viva Las Elvis waffles. It has bananas, peanut butter, chopped bacon and honey.

Of course, there’s also the vegan version with ingredients mimicking the taste of bacon. Another interesting favorite is the Red Bull Cider, which has apple cider mixed with Red Bull, a combination that definitely makes the drink sweet enough to remind you of an apple pie.

Although it’s still early in the fall semester, I feel like it’s safe to say that the Epicurean Society is already on its path to becoming a successful and more recognized organization. As always, anticipate next month’s issue as the Epicurean Society will be planning something interesting for both UNLV students and its members.

Editor’s Note: We appreciate the excellent work Kimberly has done as the club’s journalist and look forward to reading Justin’s future submissions. www.lvfnbpro.com

photos by Hanna Min

For all those that enjoyed the issues I’ve written, or at least its style, I appreciate it. This month’s issue will be the last I write for this magazine on the Epicurean Society. Taking over my position as the journalist for Epicurean is Justin Leung, a junior and hospitality major at UNLV. As a trusted friend of mine, I cannot imagine leaving this position to anyone else and am anticipating reading about the club’s activities from his point of view. I know he’ll do a great job in writing about it.

November 2017 I The Las Vegas Food & Beverage Professional 21

By Linda Westcott-Bernstein

Human Resources Insights

Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books.

Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com

Your Leadership Sets the Tone for Treatment

It’s really important that human resources (HR) be the source and example for the type of leadership that your organization should strive for and provide. Many of those in leadership positions do not come into their jobs with the background, experience or understanding of the importance of proper and respectful treatment of employees in order to get the desired results. It is my opinion that HR is the source of this knowledge and sets the tone. HR should not only support consistent treatment of your employees but reinforce the importance of fairness, compassion, and respect in all of the advice, counseling, and recommendations that they make.

In human resources we try to get our leaders to understand the importance of looking at all aspects of the individual’s employment and their situation.

If your leadership is harsh, condemning and disrespectful in the treatment of others, this will result in employees who share the same behaviors and who become, over time, angry, resentful and fed up. It comes down to cause and effect—whatever behaviors you exhibit are those results you will realize. Too often leadership only knows that they have to have a heavy hand and know how to control, limit and condemn. They try to run the shift by barking orders and instilling fear in everyone—most times out of fear of losing control.

5. Do they have a personal issue impacting an otherwise solid job performance?

Strong and confident leadership comes with experience and understanding.

Some of the best qualities that an effective leader can exhibit include…

1. knowledge of the work 2. confidence in your abilities (but not arrogance) 3. understanding of what motivates and drives others 4. ability to embrace the importance of treating others with respect

1. Are they a new employee just learning the ropes? What is their job/ position?

2. Did they get an orientation or training for their job?

3. What is their longevity with the Company?

4. Do they have prior discipline or other counseling on their record?

The most effective leaders should understand that they once were in the position (not literally, of course) of the person they are counseling. Before passing judgment, they should listen to the perspective and feedback of the employee, evaluate all of the facts, and come to a decision which is fair and just for both parties. We should always remember that a “win/win” result is the ultimate goal and that constantly replacing employees is not only costly and time consuming, but impacts your organization’s reputation and long term success.

I think that good leadership takes a lot of time and effort, and is always evolving and changing with the times. When or if we remain in the ways of the past or perpetuate a poor leadership style because it’s all that we know, we are then doomed to repeat those mistakes and to never set a leadership tone that is right for your people and in tune with the times.

5. the principles and importance of fair, consistent and compassionate treatment

HR Question of the month:

Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.

22 The Las Vegas Food & Beverage Professional I November 2017

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The Bottom Line What Restaurants Can Learn About Big Food Company Turmoil

Big food companies across the country have been hit hard by what can only be described as a serious loss of trust by their consumer base.

Coca Cola, Kraft, Nestle and Mondelez [parent company of Nabisco] are just a few food giants that have seen their CEOs resign. Granted, these companies are alive and well and likely to perform just fine moving forward, but their ageold model of mass-scale, low-cost production is not resonating like it did decades ago, back in the day when all you needed at a baseball stadium were hot dogs and nachos.

So what does this mean for restaurants? Big things, all revolving around modernization. All consumer trends right now point to the little guy, the mom-and-pop-ish, locally sourced, small-scale production center where business is made up of guests who know and trust the product. To many, ‘big food’ is synonymous with chemicals, additives, fillers and other elements that consumers are sick of putting into their bodies. A growing clientele is ready and willing to pay a premium for ingredients they trust. This means going to restaurants that embody these same qualities.

Each of these big food companies has extended great effort in building their product portfolios to include more ‘trusted’ brands. Kellogg, for example, recently purchased RX Bar, the ‘No BS’ protein bar maker, for a whopping $600 million. Why? In all likelihood, to help modernize the Kellogg brand with a product that has clearly resonated with a newer-age www.lvfnbpro.com

By Ben Brown Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned

writer and consultant, Ben works with Fortune 500

companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business

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

clientele. For restaurants, this means you may want to take a look at your menu mix and assess whether your approach truly appeals to your guests today.

Does this mean that as a restaurant you should drop everything, revamp your menu and change out your suppliers all at once? Of course not.

Coca Cola will never relinquish its soda business because that’s the core of the brand—they’ve simply built onto that brand by acquiring names such as Odwalla and Zico. As a restaurant owner, this means taking a step back, assessing what’s truly at the core of your business, and finding simple ways to modernize so that you can retain your identity while coming across as new and revamped.

This may not always be a food-related change.

I recently visited what many would call a local dive in Santa Monica. The place was sitting on prime real estate, just steps from the ocean, and served a modest-yet-comprehensive menu of quality food at low prices. A true gem amidst its over-hyped and over-modernized neighbors, but the atmosphere here was akin to a run-down Irish pub. What an outdoor patio and natural light would do to this place! Yes, this would entail a significant remodel, but at the end of the tunnel would emerge a new, improved version of this restaurant that nobody would consider a dive. A transformation like this leads to higher demand, and a resulting lift in the bottom line.

This restaurant is the exact kind of seasoned mom-and-pop establishment that stands to

benefit the most from an internal assessment and immediate action steps to bridge the gap between product offering and consumer needs.

Moving the focus back to the menu, if you see that an item, or even an entire category, isn’t selling like it used to, then it’s time to revise the ingredient mix or even just your guests’ overall perception.

If you hand-grind your burger meat and roll the patties daily, then promote the heck out of that process by detailing it on your menu and table collateral. If you source locally, make sure your guests know. If you notice that more and more guests are subbing out American cheese for gouda, then you’ve found a good replacement or upsell opportunity. The list goes on.

If big food companies relied on classic soda flavors, ready-made mac ‘n’ cheese and processed snacks now like they did ages ago, they’d be going the way Sears and K-Mart have gone by not innovating with the rise of online retail. To put it bluntly, it’s just a matter of getting with the times, but thankfully it can be done quite handily. It’s all a matter of observation and small steps to follow what your guests are looking for.

Next time you’re at the grocery store, browse through some of the healthier brands you’ve become familiar with and look to see if you can find a name like Mondelez or Kellogg nestled on the package. Another example of small steps and necessary modernization.

November 2017 I The Las Vegas Food & Beverage Professional 23

SAMUEL’S Beer Picks

By Samuel Merritt

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

New Belgium Accumulation White IPA This winter, IBUs start accumulating like snow in Colorado with New Belgium’s new Accumulation White IPA. Brewing a white IPA was not only a way to salute the white beauty falling from the sky, but a direct revolt to the longstanding tradition of brewing dark beers for winter and winter seasonal beers. At least that’s what their rebellious brewers like to claim as they shovel in plenty of Mosaic and Amarillo hop varietals and a bit of wheat for a smooth mouthfeel. 6.2% ABV 55 IBU www.newbelgium.com/beer/accumulation

Anchor Christmas Ale Anchor Christmas Ale is sold only from early November to mid–January. The Ale’s recipe is different every year—as is the tree on the label—but the intent with which it’s offered remains the same: joy and celebration of the newness of life. Since ancient times, trees have symbolized the winter solstice when the earth, with its seasons, appears born anew. With a heavily guarded, secret recipe, Christmas Ale is a highly anticipated seasonal delight, complex and full in flavor with a velvety texture and alluring, yet subtle, spiced aroma. www.anchorbrewing.com/beer/christmas_ale

Dogfish Head Siracusa Nera Combining a roasty Imperial Stout with a jammy Syrah wine, this beer is bold and complex. Notes of coffee, dark chocolate and anise from a blend of roasted malts meld with flavors of plums, cherries and stewed fruits from Syrah grape must in this jet-black stout. Aged on American oak to add some light toasty vanilla to the mix. 10% ABV 60 IBU www.dogfish.com/brewery/beer/siracusa-nera

Mother Earth Sin Tax Stout Don’t let it fool you. This is an Imperial Stout first and foremost. Deep dark malts lend espresso notes and British crystal malts contribute the perfect toffee and caramel flavor. Despite the dry finish there is a wonderful molasses character compliments of brown cane sugar, and just enough residual sugar to finish full-bodied but never cloying. The peanut butter is simply featured to augment what is already there…a fantastic example of a legendary beer style. 8.1% ABV 55 IBU www.motherearthbrewco.com/our-beers

Firestone Walker Mocha Merlin Stout With an infusion of local roast coffee, a dash of cocoa nibs and touch of seasonal sorcery, Velvet Merlin Oatmeal Stout has been transformed into Mocha Merlin for fall and winter enjoyment. This beer is brewed with the Colombia La Granadilla blend from HoneyCo Coffee Roasters. The Colombia La Granadilla coffee meshes perfectly with the chocolaty character from the cocoa nibs, providing an oatmeal stout experience like no other. A touch of lactose “milk sugar” provides suggestion of rounded sweetness on the finish. 5.5% ABV 23 IBU www.firestonebeer.com/beers/products/mocha-merlin

Brooklyn Black Chocolate Stout In the 18th century, Catherine the Great, Empress of Russia, ordered a stout to be sent to her from England.

This beer was brewed strong and hoppy to survive the sea voyage, and it arrived in perfect condition.

Soon “Russian Imperial Stout” became the toast of the Russian aristocracy. Brewed since 1994, Brooklyn Brewing’s Black Chocolate Stout has itself become a modern classic, heralded the world over. It achieves its dark chocolate aroma and flavor through the artful blending of six malts and three distinct mashes.

Properly kept, it will improve in the bottle for many years. This stout is the toast of the winter season in many countries, and there is nothing better to enjoy with chocolate desserts, cheesecake, ice cream, fine cheeses and roaring fireplaces. 10% ABV brooklynbrewery.com/brooklyn-beers/seasonal-brews/ brooklyn-black-chocolate-stout 24 The Las Vegas Food & Beverage Professional I November 2017

Upcoming Pro Beer Training Academy of Beer and Fine Service Basic Training: This training preps beverage professionals to pass the first level, Certified Beer Server™ exam of the Cicerone Certification Beer Sommelier Program. Subjects include beer ingredients and brewing process, beer styles, storage and service and flavor and evaluation.

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

There are seats available for the following dates: November 30th 1 p.m.-10 p.m.

December 14th 1 p.m.-10 p.m.

Seating is limited. To purchase seats, you must use the following link. https://www.groopzoom.com/sgws-beerserver

www.lvfnbpro.com

By Elaine & Scott Harris

Dining out with the Harrises

Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City.

Cuisinist@Gmail.com • www.Cuisineist.com www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com Twitter: VinoLasVegas • Instagram : Cuisineist

photos by Scott Harris

Crans-Montana, Switzerland’s Chef Franck Reynaud Offers a Michelin Experience to Remember

Considered to be one of the finest places to dine in the Crans-Montana region of Switzerland, Chef Franck Reynaud has been showcasing his culinary passion for over 20 years. His Michelin star shines brightly at Le Restaurant Gastronomique L’Ours within the Hostellerie du Pas de l’Ours. Astute, articulate and always striving for perfection, Chef Reynaud stays true to the Crans-Montana region with his creative, locally sourced and ever changing menu. We met with Chef Reynaud in Switzerland and asked him to share his reflections and insights on his culinary journey.

Being raised in a culinary family, was there ever any time that your father tried to steer you away from being in the restaurant industry, being that it is so difficult a profession?

I was born in the south of France in a third generation of culinary professionals. They did not say you need to work in the kitchen or do the culinary profession. They gave us the education.

Whether we chose the culinary or education profession was our choosing. They showed us how to receive people and give pleasure to the people. When I am in the kitchen I want to give pleasure to the people. My work is my passion.

If I was a school teacher I think it would be the same mentality. www.lvfnbpro.com

You try to source your ingredients from the area, correct?

50% of the menu is to have fresh ingredients. It is very difficult in the mountain region especially in the winter season. I try to get the maximum local products. We try to do lake fish, and there are good vegetables 4-5 months maximum, and spices too such as the saffron, aromatic herbs, and for the meat, we have the best beef.

The skiing season is coming. What do you do to creatively prepare your dishes during the winter season?

We often change the menu every day. We use venison, lamb and fish. It is a pleasure for me to change when I want. The people trust me after 20 years since we opened.

What tool, with the exception of the knife, is one of your favorite kitchen utensils?

First we need to cook. We work with the oven, a really great oven. My new toy now comes from the United States called the Green Egg. It can both cook and smoke at the same time. People are really interested in BBQ right now.

What advice would you give to a young culinary student?

Don’t go! (Laughs) You must like to give pleasure in the kitchen but it will be impossible

if you don’t. You need sensibility and must work in service. It is hard work but good work and you need to find where you want work; in pastry, with bread, you need to understand how to give a story, how to be a leader, not a follower. In the kitchen it has to be about the passion. I tell my son to make his own way, not to follow.

Are there any trends that are no longer viable?

We need to be aware of the new things around, but I don’t want to be persuaded by that. I keep it artisanal and true to what I believe.

What do you see as the most important aspect of your profession as a chef?

Really it is the ingredients. Have the best ingredients you can. If you make a sauce with bad wine you have a bad sauce. When the plate arrives in front of a guest it must be really superb. It is really simple; it is about creating maximum taste and texture. I was very fortunate to go to many kitchens with my parents to learn from the best in the world. It is about the kitchen, a certain kitchen in New York may not work here. When you work all day, you go to a restaurant to have a good time.

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It’s Time to Nominate the 2018 Nevada Stars in Restaurant Diversity, Community Service and Hospitality From local eateries to our favorite chain, restaurants play an essential role in shaping communities and neighborhoods in Nevada and across the nation, and creating opportunities for people everywhere.

The restaurant industry is one of the most diverse industries in the country, employing more minority managers than any other industry. It is also one of the most charitable industries in the United States. Currently, nine out of ten restaurants are actively involved in charitable activities on a daily basis. To help celebrate these industry STARS making a difference each and every day, the National Restaurant Association Educational Foundation (NRAEF) and Nevada Restaurant Association (NvRA) have teamed up with American Express, PepsiCo Foodservice and Ecolab to honor individuals with the annual Restaurant Neighbor Award, Faces of Diversity American Dream Award and Ambassador of Hospitality Award.

The National Restaurant Association Educational Foundation’s annual Industry Awards celebrate the “best of the best” in diversity and inclusion, community service and hospitality leadership. This is our time to shine extend an invitation to nominate the restaurant of your choice for one of three coveted awards!

The three awards that we use to honor our community leader include the Restaurant Neighbor Award, the Faces of Diversity American Dream Award and the Thad and Alice Eure Ambassador of Hospitality Award.

Restaurant Neighbor Award Restaurants demonstrate an unwavering commitment to their communities in good times and bad. Perhaps no other industry has deeper community roots. In large and small communities, people turn to restaurants each day for sustenance, support and socialization—and restaurants give back to their communities, improving the quality of life for all they serve.

The Restaurant Neighbor Award recognizes restaurants for outstanding community service and philanthropy. Each year, a small business, a mid-size restaurant company and a large/national chain each receive $10,000 to support a favorite charity or community project, and winners receive an all-expenses-paid trip to Washington, D.C. to receive their award during a gala awards dinner.

Faces of Diversity American Dream Award Founded in 2006, this program was created to promote the importance of diversity and inclusion by highlighting model companies that have excelled in this area, as well as to raise awareness about the important role restaurants play in providing a ladder of opportunity for millions of Americans to achieve the American Dream.

The National Restaurant Association Educational Foundation is proud of the industry’s diversity and hopes to inspire further inclusion through the annual Faces of Diversity Awards program. In partnership with PepsiCo Foodservice, the Faces of Diversity Awards program honors individuals in the restaurant industry who have realized the American Dream through hard work, determination and enterprise. A panel of industry leaders selects the winners, who will receive an all-expenses-paid trip to Washington, DC to be honored at an awards ceremony at the National Restaurant Association’s Public Affairs Conference Gala Awards Dinner. In addition to the ceremony, a $2,500 scholarship will be made in the name of each winner to an aspiring student pursuing a career in the restaurant and hospitality industry.

Thad and Alice Eure Ambassador of Hospitality Award The Thad and Alice Eure Ambassador of Hospitality Award, sponsored by Ecolab, is the premiere award bestowed by the National Restaurant Association Educational Foundation to an individual who has exemplified extraordinary achievement and leadership in the restaurant and hospitality industry. The award is named for Thad and Alice Eure who generously gave their time and resources to serve their community and the hospitality industry. Consideration will be given to a nominee who serves as a company Chairperson, CEO, President or Senior Executive for his or her contributions to the industry. Individuals eligible for this award should demonstrate the following: possesses high stature and recognition in the hospitality industry, has shown extraordinary leadership and advocacy on behalf of the industry, is a respected spokesperson and a positive role model to young people considering careers in the restaurant/foodservice/hospitality industry, and uses his/her leadership to enhance the stature of the industry through community service and philanthropy and commitment to advancing youth.

Applicants and nominees have until November 17, 2017 to apply or nominate individuals for the restaurant industry awards. Visit ChooseRestaurant.org/awards to apply.

The direct link can also be used https://restaurantindustryawards.secure-platform.com/a.

26 The Las Vegas Food & Beverage Professional I November 2017

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USBG Las Vegas

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.”

photos by José Salinas

JOSÉ SALINAS

New York-born José Salinas has graced the Guild for over seven years. Like so many of us, he loves being part of the USBG for the sense of community and camaraderie it brings, but when asked he will jokingly add, “of course, we can’t forget the Christmas party!” José has been behind the stick for a multitude of years and has worked for numerous Strip celebrity chefs, downtown venues and even did a stint at Herbs & Rye. Now he has expanded his focus to event & cocktail photography. We spoke about

how he relates bartending and photography and he exclaimed, “Well, I’ve always had a passion for art, and I have an almost insatiable appetite to create. So whether it’s with the art of the cocktail, hospitality or photography, I get to enjoy all of them and now get to bring them together with my camera.” His approach to bartending is a combination of making the register “purr like a kitten” and getting the guest to return. To be truthful, José is masterful at it; while his cocktails are impeccable, his ability to delight guests with a story or a joke are on the next level. When he is not “behind the lens” or at Zuma at The Cosmopolitan, he is with his lovely wife and beautiful child, Von-Juez. On a rare night off, you may encounter him at Echo & Rig, Sand Dollar or downtown at Freedom Beat enjoying some live music and a cerveza. *In order to showcase his love the industry and the USBG José will offer any USBG member a photo shoot of themselves or their cocktails for $100.

The shoot can help expand your professional portfolio and/or social media presence. For samples of his work, go to @ElBartographer on Instagram or email elbartographer@gmail.com.

Tanqueray Mojito 2 oz Tanqueray 1 oz Lime Juice .75 oz Thyme Simple Syrup Mint Fill with Soda Combine ingredients (w/o soda) in a shaker with ice, shake & strain over fresh ice, fill with soda and garnish with lime wheels & mint.

CHRISTOPHER BELLOFATO “My love for history is what attracted me towards classic cocktails and the stories behind them. I’m a bit of a history nerd.” ~ Christopher Bellofato

photos courtesy Christopher Bellofato

Our Bartenders’ Guild is a microcosm of our fair city and has a great representation from all over the country. Among the many transplants from elsewhere, you can find a good number of locals, born and bred in Las Vegas. One of them is Christopher Bellofato, who joined our chapter last December and has worked at Vegas industry favorites such as Taco y Taco and Golden Tiki.

Christopher loves the Guild for the multiple learning opportunities, the camaraderie and the people. You can find him savoring and sipping around town at places like Frankie’s, Sand Dollar and Oak & Ivy. Or go see him at Champagne’s for his delicious cocktail, the Hanging Garden.

About the USBG The United States Bartenders’ Guild is comprised of spirit professionals dedicated to the art of the craft of Bartending. What was founded in 1948 has now spread all over the US with Las Vegas being the largest chapter in the country. Through events, charity, and education they support and enhance the great American living-art that is Bartending.

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

The Hanging Garden 1.5 oz Ketel One .75 oz Fresh OJ .5 oz Lime .5 oz Aperol .5 oz Clove, Apricot, Benedictine Syrup 3 dashes of Cardamom Bitters Add ingredients into a mixing glass, add ice, shake and strain into a chilled cocktail glass.

USBG Calendar: November 7th-Sipsmith Gin Event November 8th-Liquid Alchemist November 14th-Agave Seminar & Whiskey Authority

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

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

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

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

Our Picks by Adam Rains

photo courtesy OM

OM Spirits Bartenders are always searching for new ways to transmit flavor in a unique and honest way. OM Spirits were developed by mixology consultant Natalie Bovis to do just that. With flavor, integrity and a socially conscious ethos, these liqueurs differ from the rest by not being overly sweet or viscous. They give the bartender more ways to enhance their drink without overpowering them. OM Spirits are all 30 proof and are USDA certified organic. They are available in Coconut & Lychee, Meyer Lemon & Ginger, Cranberry & Blood Orange and Dark Chocolate & Sea Salt. For every bottle sold a tree is planted through Trees for the Future. OM Spirits have won multiple tasting medals including The International Craft Spirits Competition and WSWA Tasting Competition.

Available at Total Wine, Mon Ami Gabi, Social House and CarneVino Italian Steakhouse www.omspirits.com

photo by Adam Rains

Hofstetten Granitbock An atypical Austrian and German style, the Granitbock is a unique and tasty way to explore the world of beer. It is brewed according to the historic style “Stone Beer” (Stein Bier) which dates back to the Middle Ages. The Granitbock is made in large granite open troughs with hot granite stones added to the wort. The sugars in the malt actually caramelize around the granite which gives a toasty minerality.

The unique flavors add complexity to complement the flavor-scape of deep, rich toasty malt.

This beer is unfiltered, unpasteurized and bottle conditioned and is available for special order by Bevi Beverage in Las Vegas. Prost! www.hofstetten-brewery.com

photo courtesy Taylor Strategy

Crown Royal XR 40% ABV Oh Canada!

Canadian Whisky is a category that may be overlooked by some American whisky connoisseurs. It is a style that is marked with elegance and balance but almost always has the baking spice component of harvested northern rye. Crown Royal XR may be one of the finest expressions of what Canadian whisky can be. It showcases the vast amounts of barrel types, use of different stills, grain-selection, age statements, and maybe even more importantly, the blending prowess of their master blenders Mark Balkenede and Joanna Scandella. The Crown Royal XR is handcrafted and one-of-a-kind and even includes the final batch of whiskies from the fabled and former LaSalle distillery. On the palate it has a brown sugar sweetness highlighted with the cinnamon and clove of the spicy rye. It has warmth and a wintergreen finish but is still light bodied enough to be approachable. This “Xtra Rare” whisky is a tribute to Crown Royal’s history & legacy. Please do yourself a favor and try it right away!

Available at Total Wine. www.crownroyal.com

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November 2017 I The Las Vegas Food & Beverage Professional 29

EVENTS

AD INDEX

There are several major food & beverage events coming up in the next few months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.

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

November 11 the 7th annual Cheers to Chocolate (rescheduled from October 7) fundraiser for Easter Seals will take place at The District at Green Valley Ranch with a large assortment of wine, beer, culinary treats, cocktails and chocolate from Las Vegas vendors. http://bit.ly/2vxyUsn November 12-19 the San Diego Wine + Food Festival is a larger than life indulgent experience with the best wines from around the world; some of today’s biggest celebrity chefs and culinary personalities; over 150 wineries, breweries and spirit purveyors; 60 of San Diego’s best restaurants; and 10,000 wine and food aficionados from across the nation for the biggest wine and food celebration on the West Coast. www.sandiegowineclassic.com November 13-15 the Restaurant Finance & Development Conference convening at The Cosmopolitan Las Vegas 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 many in the industry. www.restfinance.com/RFDC November 18 the 15th Annual Lee’s Wine Experience will be held at the Thomas & Mack Center and will feature unlimited sampling of more than 1,000 different wines from around the world and a variety of beer, vodka, tequila, rum, whiskey and liqueurs. http://leesliquorlv.com November 20-22 the 2nd World Summit & Expo on Food Technology and Probiotics will convene at the Tropicana Las Vegas. The scientific conference will cover conventional and emerging trends in food processing, food security, food supply and exploration of functional foods. www.scientificfederation.com/foodtechnology-summit-2017

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Big Dog’s Brewing Company page 30 www.bigdogsbrews.com 702-368-3715 Designated Drivers www.designateddriversinc.com 877-456-7433

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

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

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

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Monique Life Coach Monique (310) 210-1447 monique@thrivingenergy.net

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San Diego Bay Wine + Food Festival www.sandiegowineclassic.com

page 2

White Soy Sauce www.whitesoysaucefood.com

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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