FO R O M R E TO O
PH VF .L W
W
W
S & S IE
R O O ST .C B N
M
T SI VI
Issue 12 Volume 11
US $3.95
Sebastien Silvestri
Vice President of Food & Beverage The Venetian and The Palazzo Las Vegas
Your Source for Academia Barilla Products
High Quality Italian Foods & Personal Service
702-871-8616 • 1335 E. Sunset Road, Suite A • Las Vegas, NV 89119 www.sienafoodslasvegas.com • info@sienafoodslasvegas.com
December 2011
CONTENTS The Venetian and FEATURES The Palazzo Las Vegas Cover Our December issue features the Food & Beverage at Special Features The Venetian/Palazzo and its various restaurants and 5
chefs at both properties. Heading up The Venetian/ Palazzo F&B Department is Vice President of Food and Beverage Sebastien Silvestri, who we have captured on the steps of the properties for this shot and write up inside this issue. Cover photo courtesy ImagesOfVegas.com.
7
10
13
11
15
The Venetian/Palazzo F&B Department features also cover the overall property, with photos and stories of Executive Chef Olivier Dubreuil and Executive Chef-Asian Cuisine Simon To. And, from the Pastry Department we highlight Executive Pastry Chef Long Nguyen and Assistant Executive Pastry Chef Johann Springinsfeld, working in their environment in the caverns of this extensive and busy property.
Additionally, Chef De Cuisine Scott Pajak heads up the kitchen at Lagasse’s Stadium.
With over 7,000 combined rooms, The Venetian/Palazzo Casino, Hotel & Resort is the largest on the Las Vegas Strip. And combined with the banquet facilities, expo floor space and meeting rooms, it is one of the busiest food & beverage departments in the world.
16
19 Page 4 Hot Off the Grill
Page 13 Wendy VerdelHodges
Page 5 Sebastien Silvestri
20
22
Page 6 HR Insights
Page 9 What’s Brewing?
28
Page 17 San Diego Bay Wine & Food Festival and Currant Restaurant Page 19 Chef Scott Pajak
Page 10 Aquaknox Page 11 Chef Mario Batali Page 12 Brett’s Vegas View
www.lvfnb.com
Page 15 Emeril Lagasses’s Table 10 Page 16 Max Solano
Page 7 Chef Olivier Dubreuil
25
Page 20 Valentino Las Vegas Page 22 Chef Long Nguyen & Chef Johann Springinsfeld
Page 24 Eating Las Vegas Page 25 Chef Simon To Page 26 The New Tropicana Page 27 Latenight with Ryan Page 28 Kevin Vogt Page 29 NOVE Italiano Page 30 Oysterfest Hosted by PJ Clarkes Page 31 Advertiser Index
December 2011 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com
HOT OFF THE GRILL!
December 2011 Mike Fryer Editor-in-Chief
Eating Las Vegas has completed their 2012 edition and is out on the market.
Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions, comments or advertising inquiries please email mike@lvfnb.com
Bob Barnes Associate Editor bob@lvfnb.com
Here co-writer and restaurant critic Al Mancini pauses for a photo at a recent book release for Eating Las Vegas and is delighted to have Miss Nevada join the event, along with about a hundred close friends and associates.
Our December issue features The VenetianPalazzo Food & Beverage Department, as well as a number of restaurants in both properties. Behind the scenes we find our photographer Danette Chappell at work alongside our Creative Director Juanita Aiello, capturing Executive Chef-Asian Cuisine Simon To.
George Fryer Award-Winning Photographer george@lvfnb.com
The 8th Annual San Diego Bay Wine & Food Festival was recently held, and included a Reserve & New Release Tasting at the Air & Space Museum.
Juanita Aiello Creative Director juanita@lvfnb.com
This event brought hundreds of wine lovers together and presented many of the best wines the producers have to offer. No one was disappointed, including my brother, Bill Norville, a San Diego local who knows his Big Reds.
CONTRIBUTING STAFF
Business Development George Baggott
Pre-Press Technician Brandon Yan
Contributor Dawn Britt
Contributor Carly Rosich
Contributor Jackie Brett
Contributor Shelley Stepanek
Contributor Les Kincaid
Contributors Scott & Elaine Harris
Contributor Ryan “Hollywood� Wieczorek
Contributors Lucille Thaler & Tony Zanoff
Contributor Linda Bernstein
Contributor Michael Oshman
Contributor Alice Swift
Contributor Chandra Paige
Contributor Chef Brian
Contributor Simone Hammond
Contributor Juanita Fryer
Contributor Chef Allan Asch
Contributor Chef Jet
Contributor Martin Koleff
Contributing Photographer Bill Bokelmann
Contributing Photographer Danette Chappell
Contributing Photographer Shanna Magnuson
Contributing Photographer Rose Powell-Carver
Director of Communications The Venetian & The Palazzo
4 The Las Vegas Food & Beverage Professional I December 2011
www.lvfnb.com
Sebastien Silvestri Vice President of Food and Beverage The Venetian and The Palazzo Las Vegas By Bob Barnes
Sebastien Silvestri grew up in the south of France with a French mother and Italian father, and developed an appreciation for food and beverage at an early age. He attended Esitel in 1993 where he studied culinary arts and hotel management and graduated with honors in 1997. He has flourished in a career in restaurant management that has taken him to London, Dallas, Tahiti, Southern California and Las Vegas. As the Vice President of Food & Beverage at The Venetian and The Palazzo Las Vegas, Sebastien oversees the properties’ casino and pool beverage departments, in-suite dining department and refreshment center. Sebastien also works with several of the properties’ joint venture partners, including celebrity chefs Wolfgang Puck, Emeril Lagasse, Thomas Keller and Mario Batali. In your career experiences have you had positions that involved hands on work like that as a chef? I studied in the south of France for 5 years. The French Academy included 4 months of internship and every year, I had the opportunity to work at different restaurants as a server, maitre d’ and a chef. My first job was a server, and I worked my way up to becoming a restaurant general manager and now currently am the Vice President of Food and Beverage wherein I assist in creating menus, in addition to being involved in its operation. How did you wind up with The Venetian/ Palazzo? After spending two years at The Bellagio, I relocated to Southern California, and wanted to come back to Las Vegas. I found out The Venetian was looking for an Executive Director of Food and Beverage. After going through the application process, I was very fortunate to have been offered the position and since I had never opened a new resort-hotel-casino before, The Palazzo gave me the wonderful opportunity at that time. Two years thereafter, I was promoted to the position I hold now. How do you like living in Las Vegas? I love living here and love the weather. I lived in London for four years, and it rained every single day. I loved London, but have always wanted to live in the United States, knowing it www.lvfnb.com
would be an amazing experience. After living for a time in Dallas, I wanted to move to Las Vegas because it is a city full of energy, and the people are very friendly. You’ve worked in London, Dallas, Tahiti, Southern California and Las Vegas. How does the culinary scene in Vegas compare and what direction have you seen it take? Every single market is different. What’s great about Las Vegas is that the programs get better every single year. There are currently more restaurants and more celebrity chefs coming in and raising the bar each year, which creates a stronger competition, and as we all know, competition is healthy and beneficial to the industry. In my opinion, Las Vegas will be the number one city in the country, or probably even the world, when it comes to food. More top chefs are leaning towards a more casual, high energy, fun and relaxed environment that is more inviting and caters to all types of guests, rather than a traditional fine dining room. Furthermore, consumers nowadays have changed in the sense that people are more on the go, less time is spent on dining and they prefer to spend more time doing something else.
Photo courtesy ImagesOfVegas.com
Can you tell me about the caliber of chefs you have running your restaurants at The Venetian/Palazzo? We have several restaurants with acclaimed James Beard award-winning chefs. There are three Mario Batali restaurants: Carnevino, Otto Enoteca Pizzeria and B&B Ristorante; three by Emeril Lagasse: Delmonico Steakhouse, Table 10 and Lagasse’s Stadium; two by Wolfgang Puck: Cut and Postrio Bar & Grill; and we also have Luciano Pellegrini at Valentino and Sammy Demarco at FIRST Food and Bar. Sammy is a very talented chef who is doing casual food with a twist, and we are proud to have him on property. Carnevino has been recognized by critics as one of the best steakhouses in Las Vegas and the same has been said about Cut. We also have Aquaknox, which is one of the finest seafood restaurants in the city. The Venetian/Palazzo has an array of restaurants covering a wide spectrum of types of cuisine. Are there any new restaurants on the horizon? We currently have a complete program with 35 restaurants. In addition to all these, opening soon at The Venetian is the Public House, a casual concept with a large beer selection. The Venetian and The Palazzo have a lot of exciting news that will be announced in the near future regarding a new concept opening in 2012.
December 2011 I The Las Vegas Food & Beverage Professional 5
HUMAN RESOURCES INSIGHTS
By Linda Westcott-Bernstein
Linda Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees. Linda has written a selfhelp book entitled “It All Comes Down to WE!” which offers guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on Amazon or Google books.
Phone: 702-326-4040
Email: LindaBernstein@cox.net
Booksite: ItAllComesDowntoWE.com
HR
How and Why Business Must Connect with their Community It’s the time of year for giving. More importantly these days, there is the need for us to give. Charity comes not only from our wallets, but from our hearts. And, it is not just for individuals to give, but is the responsibility of business to support the people and needs of their community, especially in times of difficulty. Why? You might ask. Who says that business needs to give when we are just barely surviving? Why?… because a business is of no consequence without its customers, its community. To be a part of something bigger than the size of the funds in our bank account, we must embrace the needs of, value the purpose of, and appreciate those whom are our customers. In today’s reality, we all know of someone or have experienced tough times ourselves, and recognize that it frequently takes the charity of others in order to survive.
resources. You can help others and the following institutions in a variety of ways. Charities – offer your time for events, fundraisers and to gathering donations. Churches – support bake sales, garage sales and fund drives.
Charities – offer your time
for events, fundraisers and to gathering donations.
Churches – support bake sales, garage sales and fund drives.
Food banks – gather food donations, serve meals and volunteer your staff.
Food banks – gather food donations, serve meals and volunteer your staff. Schools – donate books, supplies and your services. Walks and Sponsorships – offer discounted services, coupons, donate items for auctions, etc.
And giving may not have noticeable results to your bottom line. The most Schools – donate books, supplies impactful giving does not and your services. appear on any spreadsheet. It should be done with the Walks and Sponsorships – proper intent to help others offer discounted services, coupons, donate items for auctions, etc. and because it is the right thing to do. The outcome of your good will is a clear conscience, and the knowledge that you’ve done the right thing. Your outcomes may not be immediately So, what should you/your business do? apparent, but will return to you over time in 1) Give back to those who support you. Giving does improved outlook, reputation for giving back and not always have to be monetary. proven commitment to those around you and your 2) Give of your time, your services and your community.
Next month’s topic: Mission and Vision Statements that Reflect what you Value Does your company have a mission statement or vision? If so, what does it say about you/your organization? Explain. Send responses to LindaBernstein@cox.net
Question of the Month (Responses may be printed in next month’s column.) 6 The Las Vegas Food & Beverage Professional I December 2011
www.lvfnb.com
Chef Olivier Dubreuil Executive Chef The Venetian | The Palazzo
Olivier Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. At a very young age, Olivier was instilled with the respect and enthusiasm for the cuisine and culture of his country. His grandmother’s garden was his market and creating family meals from the quality Photos by The Amberlight Collective
and freshness found there became his tradition. His burgeoning interest in cooking soon became part of the passion that would lead him down his chosen path in the culinary arts. It was this pursuit that led Olivier to cooking school in Arcachon, France, a seaside village known for its fresh fish and seasonal specialties. His studies offered him not only the skills to perfect his craft, but the inspiration to venture out in the summers and expand his culinary education with some of France’s finest regional chefs. After graduating with honors in 1985, his native France became his training ground. He worked each season in a different region of the country to gain invaluable lessons from the mentors who guided him. His work ethic did not go unnoticed and a colleague brought to Olivier’s attention the window of opportunity that would take him half way around the world. In 1989, Olivier departed for Tunisia to begin a career with Club Mediterranee, a worldwide resort company. The deserts of Hammamet proved only to be a stepping stone for furthering his development as a chef. His travels with Club Med took him on culinary tours of Italy, French Polynesia, Mexico, the Caribbean, Switzerland, Ireland and the United States. Each country brought with it its own gastronomic tutelage, and Olivier was becoming not only well versed in the kitchen but in the field of management as well. Club Med afforded him the opportunity to work with many different cultures and personalities and managing in diverse circumstances taught him invaluable lessons for the future. Olivier’s journey took a turn while working as Executive Chef for the Club Med resort in Copper Mountain, Colorado when a chance encounter www.lvfnb.com
with a former colleague opened yet another door. A certain city in Nevada was about to embark on its own culinary adventure and Olivier wanted to be a part of it so in May 1995, Olivier and his wife of two years moved to Las Vegas. Las Vegas was indeed turning the page on its own culinary story and Olivier quickly became part of escalating food scene in town. Once again, the desert rose to greet him. He became the Chef de Cuisine at Portofino, a gourmet dining experience at the historic Desert Inn Hotel in 1996 and his tenure at the acclaimed restaurant led him to one of the biggest challenges yet in his career. In April 1999, Olivier was asked to be a part of the development team for the Paris Las Vegas Hotel and Casino. Due to his planning and foresight, the hotel enjoyed a prosperous and celebrated opening in the fall of that same year. As Executive Chef, Olivier was responsible for all culinary aspects of the hotel, including seven
restaurants, six food outlets and 200,000 square feet of premium banquet space. His work was not only challenging but also stimulating. Stepping out from behind the “line” afforded Olivier the opportunity to grow as a food and beverage leader as well as develop further his management capabilities. In February 2005, Olivier’s talents were again tested when he was asked to take over the culinary operations at Bally’s Hotel and Casino, the sister hotel to Paris. This shift meant the supervision of more than 750 employees, additional restaurants and banquet facilities. Olivier’s distinctive management style has earned him the reputation of being a compassionate, focused and dedicated leader. The enthusiasm he demonstrates for his profession in all its facets is infectious. For this reason, Olivier was handpicked to lead a new team and began work for The Venetian and The Palazzo Las Vegas in fall 2005. Working with the finest chefs in their respective restaurants as well as one of the industry leaders in hotel/casino operation, Olivier has had the pleasure of following Las Vegas during its journey to becoming one of the greatest food cities in the world. In March 2009, Olivier became a member of the prestigious organization Maitres Cuisiniers de France. As a French Master Chef, he has been inducted into a society that promotes the French traditions of cuisine and furthers the interests of up and coming new chefs worldwide.
December 2011 I The Las Vegas Food & Beverage Professional 7
IS IT TIME TO FRESHEN-UP YOUR IMAGE? How Do You Bring Your Brand to Life? In the gaming industry, image is everything. Let us help your team achieve a bold signature look with uniforms that will compliment your interiors and help you stay one step ahead of your competition. Trust the apparel leader to provide uniform programs that focus on the needs of your restaurant and kitchen staff including ready-to-wear, custom and rental apparel.
GET INSPIRED. Check out some of our designs from the fashion show at this year’ Global Gaming Expo (G2E) http://www.globalgamingexpo.com/Newsand-Press/Digital-Press-Room-2
Trust Cintas for your Restaurant’s: Image Apparel- Tile & Carpet Cleaning- Foodservice Mats - First Aid Supplies -Fire Protection 1-800-UNIFORM docandamelia.com cintas.com/casino
By Bob Barnes
Bob Barnes is a native Las Vegan, associate editor 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
A
WHAT’S BREWING
ces & Ales Taps Sierra Nevada Rarities
On December 1 Aces & Ales devoted 18 of its taps to Sierra Nevada, many of which are rare and hard to find. Some of the beers from the brewery sponsored beer camp were pouring, including Hopsichord and Snowed in Stout, both of which have a local connection. Local homebrewer Dave Forrest named and helped brew Hopsichord during his camp experience, and Aces & Ales coowner Ryan Johnson collaborated with his fellow ‘campers’ to create the Snowed in Stout. Both Dave and Ryan were in attendance and were joined by Sierra Nevada’s Brewery Ambassador (that’s really his title!) Steve Grossman and SN reps Brian Dewey and Kellan Bartosch. Other rarities worth mentioning that I enjoyed were the Hellraiser Chocolate Chili Stout (infused with cocoa and dried ancho chilies, real chili flavor without the heat) and Bourbon Barrel Trippel (very big on the bourbon flavor, compliments of its being aged for 5-months in bourbon barrels). Steve shared some interesting and exciting news about the brewery that his brother founded just over 30 years ago. Beginning January 1 the brewery will begin canning two of its best-selling beers, the Pale Ale and Torpedo, which happens to currently be the number one selling IPA in the US. The brewery is again expanding, with an additional brewing location somewhere to the east being sought out. Steve’s nephew, Brian Grossman (owner Ken’s son), is collaborating with Russian River brewer/owner Vinnie Cilurzo to make Brux, Sierra Nevada’s first ever beer made with a brettanomyces yeast strain, which will give the beer a distinctive Belgian character with a slight sourness. Steve also related that Brian is being groomed to follow in his father’s footsteps and has been working in all aspects of the brewery.
Las Vegas Winterfests
Photos by Greg Garcia Photography
Aces & Ales will help us celebrate the winter season with two beery events. First up will be the “12 Days of Decadence with Deschutes” from Dec. 12-23, with multiple Deschutes rarities on tap, visits from reps, giveaways and the Abyss Vertical Tasting on the night of the 23rd. Next up will be the 2nd Annual Winter Beer Festival, January 20-22, with more than 40 hand-picked rare specialty beers from the best breweries in America and Europe. Each day at noon new beers will rotate into the line-up, so it’s worth showing up for more than one day. www.lvfnb.com
Big Dog’s Brewing continues to host quarterly beerfests, with its Winterfest slated for Saturday, January 28 from 2-9 p.m. Admission is free, and after purchase of a commemorative pint glass for $5, tastes of more than 30 beers will run from $1-5 depending on the style and pour size. Debuting will be Big Dog’s still-to-be-named Black IPA, which is being brewed by the students in the 9th installment of its Brew School, convening on January 7. To sign up for the school, or for more info. on the fest, visit <www. bigdogsbrews.com>. The fest will be held at the Draft House location at Craig Rd. and Rancho Dr.
What’s on Tap
Richard Lovelady at Gordon Biersch has released his annual Winterbock, an 8% abv dark, malty strong lager with elements of roast and caramel. Matt Marino at Triple 7 Brewpub at Main Street Station has his annual Dunkel Lager, a smooth dark malty brew with lots of Munich and Honey Malt. He’s also tapping the Bourbon Klaas. Named after his good friend, he saved enough of last year’s Santa Klaas to fill up a bourbon barrel. This 8% abv Imperial Porter was brewed with cocoa nibs and peaberry coffee beans and the barrel aging will give it a whole new dimension. Klaas actually custom-made a tap handle for this beer that rings every time a glass is tapped! Last but not least, is another annual favorite, the Monique V 2.0 Belgian Quad. This year’s version checks in at 11% abv and Matt claims it’s even smoother than the previous version. He has a bourbon barrel version of Monique aging that will come out in about six months.
Beer Spotlight
This month the spotlight shines on Stone Brewing Company’s Cali-Belgique, a California-style IPA with a Belgian influence, indicated by the word “Belgique” (which is how Belgium’s French-speaking population says the word “Belgian”). This beer is Stone’s IPA fermented with a Belgian yeast strain. Weighing in at 6.9% abv and a hop presence of 77 IBUs, typical of almost all Stone brews, there’s a generous dose of hop flavor and bitterness. The aftertaste is what sets this IPA apart from its IPA twin, with a slight spiciness that’s derived from the yeast. Available in 22 oz. bottles, look for it at retail stores that carry a worthy craft beer selection.
As always, great beer happens in Vegas!
November 2011 I The Las Vegas Food & Beverage Professional 9
Executive Chef Tom Moloney Shares the Abundance of the Ocean at Aquaknox in The Venetian / Palazzo Resort in Las Vegas By eating sustainably caught fish, and dining in restaurants that promote that ideology, everyone can “Dish on Fish.” We stopped in to the acclaimed Aquaknox located in The Venetian Resort, Hotel and Casino. As we entered the restaurant with its undulating hues of blue we were escorted to our table by veteran server Alan, someone who has been with Aquaknox and Chef Tom Moloney since 2003. Being consistent in the restaurant business and being successful in a town full of celebrity chef restaurants along with hundreds of other fantastic chefs and restaurateurs is a feat of dedication, talent and of course consistently great food. That is exactly what Executive Chef Tom Moloney brings to the plate. Tom Moloney is a nationally recognized chef that devoted 12 years of his career working with the celebrity chef, Wolfgang Puck. Chef opened seven casual and fine dining restaurants as well as consulting and overseeing kitchen operations for the International Panda Restaurant Group. He is now executive chef at Aquaknox, located in The Venetian Resort, Hotel and Casino and continues to bring culinary mastery to the world of seafood.
choices. We started with a tuna foam Amuse Bouche that did indeed make our mouths very happy. We then went on to try a sample of various appetizers that were all fresh, clean and vibrant. We had the chance to try the Kanpache with pepronata, gigante, beans and saffron-tomato jus. The Kanpache is a fish that “represents an ecologically responsible natural resource, rich in Omega fatty acids and free of detectable mercury,” according to kona-blue.com. With this in mind, the fish was not only delicious, but a very healthy protein. The fish was cooked to perfection, accented with the delicate saffron-tomato jus, and the richness of the gigante beans. Another favorite of the evening was a sweet shrimp and lump crab salad with a sesame and mango dressing that left us begging for more. Chef also presented a beet and watermelon salad with sherry vinaigrette that was a refreshing compliment to our main course. We were also treated to John Dory that was on a bed of succotash to coincide with the seasonal fare. Each dish was indeed prepared with insight, bringing the most harmonious, healthy and elegantly prepared food to our table.
Chef Tom Moloney is a pioneer for bringing sustainable seafood options to restaurant diners. He has since partnered with Safe Harbor Certified Seafood (http://www. safeharborlasvegas.com) to bring sustainable seafood to patrons that are free of pathogens and radiation and have passed rigorous testing that surpasses the FDA requirements for safe seafood. During this celebration, each dish Our night was not over was presented with until we tried some of information on where Chef’s signature desserts. and what method the fish These included a vanilla were caught. One could crème brule and a even know the boat’s name, the captain’s name version of the “Take 5” and the exact latitude candy bar. Both were and longitude of where rich and decadent and a the fish were caught. little bite of each went a Now that’s detail. And long way. Our meal was all those little details add indeed a pleasure and up to amazing food that also one that caused us is prepared with insight, Executive Chef Tom Moloney to reflect on the care and passion and a respect for culinary artistry of Executive Chef Tom Moloney and the product that is served to your table. his excellent staff. For those who appreciate the best Safe Harbor Certification is the most outstanding seafood in sustainable seafood, dine at Aquaknox, located in safety program, and is unique to the restaurant business. The Venetian. For additional information, visit www. By using the best in seafood and local sustainable venetian.com or www.aquaknox.net. The next time ingredients, Chef Tom hopes to raise the consciousness you are dining at a seafood restaurant, the future of our of each person dining at Aquaknox. He promotes the oceans and food depend on it. idea that everyone can play a part in protecting our most valuable natural resource by making informed dining Bon Appetit!
10 The Las Vegas Food & Beverage Professional I December 2011
By Elaine & Scott Harris
Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist. Scott Harris, sommelier, President of Vino Las Vegas LLC and a staff journalist for The Cuisineist. Email: Cuisineist@gmail.com
www.lvfnb.com
AQUAKNOX
Seafood Plateau
Lump Blue Crab Cakes & Maine Lobster Bisque
Salads: Sweet Shrimp & Lump Crab, Roasted Beets & Watermelon & Butter Lettuce & Herbs
Chef Mario Batali Wows Large Crowd in Las Vegas at The Venetian / Palazzo Resorts By Elaine and Scott Harris
Seared Maine Scallops, Aquaknox Signature John Dory, Grilled White Prawns & Prime Filet Mignon
The Venetian and Palazzo have long been known for world class service at two landmark resorts located in the middle of the famed Las Vegas Strip. This winter, The Venetian® and The Palazzo®, the world’s largest Five Diamond resorts, have done it again as they magically transform both resorts into the most majestic winter wonderland in the history of Las Vegas. From November 21 through January 8, guests are greeted by colorful characters wandering the property, spreading good cheer. And another first for the Las Vegas Strip, guests can enjoy an ice skating rink right on the Strip, surrounded by charming string lights, brilliantly lit trees and warm music. If you have a sweet tooth, seasonal treats, like eggnog cupcakes, warm apple cider and delicious hot chocolate are readily available. In the evening, a spectacular light show performance beyond your wildest imagination can be enjoyed by all. In addition to all of the Winter in Venice festivities, we caught up with Chef Mario Batali, who has three venues in these acclaimed resorts.
Prime Filet Mignon & Mt. Cook Alpine King Salmon
Chef Mario Batali is known throughout the world as a restaurateur, award-winning author and television personality. Mario Batali is one of the most recognized and respected chefs working in America today. Among his many accolades, Mario was named “Man of the Year” in the chef category by GQ Magazine in 1999. In 2002, he won the James Beard Foundation’s “Best Chef: New York City” award, and in 2005 the James Beard Foundation awarded Mario the designation of “Outstanding Chef of the Year.” Mario was also a recipient of the 2001 D’Artagnan Cervena “Who’s Who of Food & Beverage in America,” a prestigious food industry lifetime achievement award.
Show with Jon Stewart and Jimmy Kimmel Live! As well, you can see him in Kitchen Stadium and holds the honor of most wins in Iron Chef America history. This amazing human being also gives back with his Mario Batali Foundation whose mission of is to educate and empower children and encourage them to dream big while providing them with the necessary tools to become an active force for change in today’s world. In an effort to do so, the MBF strives to ensure all children are well read, well fed and well cared for. We found Chef Batali taking part in the Winter in Venice celebrations at The Venetian and The Palazzo resorts for a live cooking demonstration at the exterior of The Venetian by the outdoor gondolas. Always being funny, he joked that his signature orange Crocs can’t ever come off. He stepped onto the ice skating rink and posed for photos with the holiday characters and guests before heading over to the wood burning oven situated on the sidewalk alongside of the Strip. A large crowd gathered and enjoyed slices of his signature pizza as he gave his cooking tips, including that dough should be slowly stretched instead of tossed. Executive Chef Zach Allen from Batali’s restaurants inside The Venetian and The Palazzo (Otto Enoteca Pizzeria, B&B Ristorante, and Carnevino Italian Steakhouse) was also on hand to help Batali prepare the pizza and speak with the crowd. Chef Batali also signed copies of his cookbook, Molto Batali: Simple Family Meals from My Home to Yours, for lucky meet and greet winners.
Photos by Juanita Aiello
As he was cooking he told the audience, “The quality of your meal is decided when you leave the store and pack your groceries in the back of the car. Fundamentally what distinguishes really great This chef is a very busy man both inside and Italian food from mediocre food is the quality of outside of the kitchen. He can be found in many the ingredients. Find stores that will let you taste publications including the first chef-driven cover the salt, the oil and the tomatoes so you can find the story in Gourmet Magazine, an award winning food that best suits your particular palate.” profile in The New Yorker and the first ever chefWe have visited all three of his venues in The driven Q&A feature in Sports Illustrated history. Venetian / Palazzo resorts and enjoyed each of Mario was also the topic of the biggest story ever them immensely for their individuality in décor written on a single chef in Time Magazine history. and dishes crated by one of the most professional Pumpkin Martini, Flourless Chocolate Cake & Mango-Passion, Cherry Sake and Strawberry Sorbets
www.lvfnb.com
In addition to print media, he has made countless appearances on local and national television, including Oprah Winfrey, ABC Nightline, Extra, Good Morning America, The Today Show, Daily
staffs in Las Vegas. On any visit to Las Vegas a Batali venue is worth a visit. And who knows, you might even see “The Man” in the orange crocks in the kitchen.
December 2011 I The Las Vegas Food & Beverage Professional 11
Brett’s BY
OPENINGS
Block 16 Hospitality’s Public House is a contemporary tavern opening this month in The Grand Canal Shoppes at The Venetian. Machine Guns Vegas, the world’s first luxury gun lounge, will open early next year off Spring Mountain Road and let guests shoot a variety of firearms. No alcohol will be served. The Tropicana will introduce RPM Nightclub during New Year’s Eve weekend with three bars and table games and roulette inside an elite gaming lounge. Joystixx is a new gamer’s arcade and sports bar with pool tables, console video gaming and classic arcade games at Hooters.
Caesars Palace will open its 668-room Octavius Tower on Jan. 2, 2012, with an exclusive entrance and separate hotel lobby. The Riviera has opened R Steak & Seafood, a fine dining restaurant after renovating the previous restaurant space. Las Vegas-based Chinese restaurant, KJ Kitchen will open its second location inside the Rio by year’s end and debut its first dim sum menu. Oscar’s, the new steakhouse named after former Las Vegas Mayor Oscar Goodman, will carry the tagline “Beef ∙ Booze ∙ Broads” and open this month downtown in the Plaza’s iconic dome. The 300th Sephora store has opened at The Forum Shops at Caesars and Salvatore Ferragamo, the leading Italian purveyor of luxury fashion, has reopened there. S.Y.L.K., a boutique featuring affordable edited versions of current runway looks, has opened its first Las Vegas location at the Miracle Mile Shops at Planet Hollywood and so has gold, silver, diamond and semiprecious stone jeweler Kafri De Mexico.
CLOSINGS
The MGM Grand’s iconic nightclub Studio 54 will close its doors on Sunday, Jan. 8, 2012, after a 14-year run to make room for a new nightlife venue. The Original Pancake House restaurant at Green Valley Ranch has closed and will be turned into a Grand Café and the one at Aliante Station has also closed. The Western Casino downtown built in 1970 will close on Monday, Jan. 16, 2012. The Capri Building in the back of the Imperial Palace closed and demolition will be completed in January to make room for Caesars Entertainment’s Project Linq.
WHAT’S NEW
bars, a 50,000-square-foot casino, and 22,000 square feet of retail space. It’s the closest resort property to the $42 million Mob Museum set to open in February. Sahara owners are planning a remodel with the existing room towers, Tunis, Tangiers and Alexandria being renovated, the roller coaster dismantled, a 2,830-square-foot beer garden and a 21,000-square-foot nightclub added, a new pool deck area, and the addition of 41,000 square feet of meeting and convention space. Hotel rooms will decrease from 1,700 to 1,622 with retail and restaurant spaces to be added. The outdated mauve exterior at the Las Vegas Convention Center will be going away with a $5 million makeover.
“iCandy Burlesque” is the Tropicana’s new sexy experience with talent performing on and off stage along with six table games featuring “iCandy Burlesque” dealers, mini stages in the cocktail areas, go-go dancers, special guest DJs and a Party Pit.
The Flamingo will refurbish 2,307 hotel rooms into contemporary accommodations. The remodel currently underway will offer the first 500 rooms Jan. 2, 2012, and complete approximately 100 rooms every 11 days. The shuttered Lady Luck downtown will be revived as the Downtown Grand and the sign will go to the Neon Museum. The project will have 11 restaurants, seven
12 The Las Vegas Food & Beverage Professional I December 2011
The Bellagio Conservatory & Botanical Gardens has started a docent program – Mr. and Mrs. Green Thumb, with a horticulturist on hand from 10:30 a.m. to noon daily. A revamped Las Vegas Ski & Snowboard Resort at Mt. Charleston has opened after $250,000 in technology upgrades. Pat DiNizio, who gained fame as lead singer of The Smithereens, launched his latest project entitled “Confessions of a Rock Star” at the Riviera. Next year, the Las Vegas Shakespeare Company is moving into the former Reed Whipple Cultural Center and will have two performance spaces. www.lvfnb.com
Wendy Verdel-Hodges Mixologist The Palazzo By Elaine and Scott Harris
In our travels we have run into many people that think a mixologist is just a fancy term for a bartender. How wrong can they be? True, most mixologists start off as bartenders, but the terms are not interchangeable. The latter is more like a chef, creating new drinks, not just pouring them. Photo by The Amberlight Collective
The creation of cocktails has grown into an art, using fruits, vegetables and other flavors with the same precision that they are used in the kitchen by chefs. Mixologists rely on seasonal ingredients and their cocktails are frequently commissioned for special events, menus and themes. It is no secret that Las Vegas is home to many of the world’s greatest chefs, but it is also the home of renowned mixologists as well. One of them can be found at The Palazzo Resort’s FUSION Mixology Bar making amazing one-of-a-kind cocktails to order. Mixologist Wendy Verdel–Hodges lives and breathes her craft 24/7. The Venetian/Palazzo Resort’s Winter in Venice events featured cocktails created by Wendy. This was an excellent opportunity to sit down with Wendy at FUSION Mixology Bar, sample some cocktails and speak to this amazing mixologist.
Campanile Cider 1 ½ oz Frangelico 1 oz Clove Infused Bacardi Red Peach Rum ½ oz Fresh Lemon Juice 1 oz Apple Juice 2 dashes Bar Code Baked Apple Bitters Shake and strain Cinnamon Sugar Rimmed Martini glass
Wendy, how long have you been a mixologist? How does it work when you’re approached to I have been bartending for 19 years and a make a new cocktail? mixologist for 6. I consider myself a throw It all depends on what they are looking back bartender. If you can eat it, I can make for in the signature cocktail. Sometimes a drink out of it! they give me a specific theme like “Winter in Venice” and I take it from there. Other Many people think that a mixologist and a times all I am given is a specific spirit that bartender are the same thing. What is the difference? they want to feature, and then I get to play. Passion! It’s like comparing Cognac and Brandy. Cognac can only come from the Cognac region in France. All Cognacs are Brandy but not all Brandies are Cognacs. In other words, all mixologists are bartenders, but not all bartenders are mixologists. For myself as a mixologist, it is a lifestyle and a living. We have knowledge of all spirits and classic cocktails and handcraft new cocktails as well. www.lvfnb.com
Mixologists are true artists and all artists get their inspiration in different ways. How do you come up with ideas for your special creations? Sometimes I come up with an idea and “magic” hits the first time. Other times it may take 3 or 4 times before I am happy with it. I also get inspiration in dreams and I wake up and write down the idea. December 2011 I The Las Vegas Food & Beverage Professional 13
Providing fine foodservice establishments with the best quality and service in the seafood industry for over 70 years.
800-969-8862 â&#x20AC;˘ 702-473-6470 â&#x20AC;˘ www.santamonicaseafood.com Las Vegas Sales & Distribution Office 3475 W. Post Rd., Ste. 115, Las Vegas, NV 89118
Restaurant Review
EMERIL LAGASSES’S TABLE 10
IN THE PALAZZO By Shelley Stepanek
Hidden upstairs at the far north end of the shopping mall is a jewel of a restaurant. With a small patio to look over the mall, and the intimate feel of a cozy hideaway, any day or evening event planned there is well worth your while. Table 10 originally opened in New Orleans with Creole cooking. Emeril was so successful that he decided Las Vegas was another perfect place for one of his fine cooking establishments. We arrived last week and were greeted by Manager John Yelvington, who seems to constantly be at his job. Starting out he suggested one of the seasonal fruit sangrias from the extensive wine menu. The appetizer I tried was the Fresh Baked Grissini with La Quercia black hog prosciutto and black truffle butter, while my date tried the Roasted Beef Marrow Bones with fresh sea salt. It was hard to pass up the Dungeness Crab Salad with avocado, heart of palm, and organic mache as an appetizer, which we saw the next table over was enjoying. Maybe order one of the hot appetizers such as the Chicken & Andouille Sausage Gumbo with steamed rice, or Braised Beef Cheeks with wild mushrooms, fava beans, and Wiser Farms carrots. One of the best main courses is Roasted Colorado Lamb Shank with pumpkin risotto, Pecorino Romano, and sage, which was perfectly presented. Another favorite is the Iowa Raised Whole Roasted Suckling Pig with “Porchetta,” carrots and roasted garlic sauce, and the Seared Sea Scallops. The most popular side dish, which everyone must try, is the tempting Lobster Mac-n-Cheese. Let the waiters skillfully serve you and prepare for a romantic evening, or a great business lunch. You can stroll the shopping area or take a gondola ride to finish off the evening. If you are just coming for happy hour, be prepared to linger awhile.
702.607.6363 • www.emerils.com/restaurant/11/Table-10
Lunch: Daily, 11am-5pm • Dinner Sun-Thur 5-10pm, Fri & Sat 5-11pm • Happy Hours: Daily, 3-7pm
Executive Chef/Proprietor: Emeril Lagasse www.lvfnb.com
Chef de Cuisine: Sean Roe
General Manager: Ki Song An
December 2011 I The Las Vegas Food & Beverage Professional 15
Max Solano Mixologist and Beverage Director Delmonico & Table 10
Having worked in the food and beverage industry since the age of 12, Max Solano has not only grown an incomparable and extensive knowledge and appreciation of the food and beverage industry, but has also grown a very strong love and passion for his craft. Having worked many years behind a bar, Max developed an undying passion for the beverage industry and has become one of Las Vegas’ most exciting and creative top mixologists, as well as a student and teacher of the history and development of spirits and cocktails. Max’s passion has become whiskies of the world; he is currently pursuing both a Master certification of Mixology, as well as a Master of Whisky Certification. Today, Max resides in the Mecca of the food and beverage industry, Las Vegas, NV, as the Mixologist and Beverage Director for two of world-renowned Chef Emeril Lagasse’s restaurants-Delmonico Steakhouse at The Venetian Hotel and Table 10 at The Palazzo Hotel. Max’s approach to creating cocktails is quite versatile with a strong focus on a large array of fresh ingredients, as well as using many unique spirits and mixers from all over the world. Spirits brands that Max consults or has developed cocktails for are Pernod-Ricard (Absolut vodka, Chivas Regal scotch whisky and The Glenlivet scotch whisky), Diageo
(Crown Royal), Moët-Hennessy (Grand Marnier), 4 Copas Organic tequila, Orchid Liqueurs, Babco (Agwa Coca Leaf liqueur), Bacardi USA (Bombay Sapphire gin, 42 Below vodka), Palm Bay (Aperol), Don Fernando/ TKO tequilas and JOY Armagnac. Lastly, Max and his creations have been featured in magazines and websites such as: Today in Las Vegas (February 2008), Food Arts Magazine (March 2008), Style Magazine (Summer & Fall 2008), Emerils. com, Cocktailatlas.com, Bombaysapphire. com, 944 Magazine (October 2008), GQ Magazine (December 2008), nightclub.com (March 2009), rocktherepublic.com, LA Weekly (May 2009), Worldteaexpo.com, Imbibe Magazine.com (May/June 2009), Food & Beverage Magazine (July 2009), 944 Magazine (September 2009), www.drinksint. com, Vegas Seven Magazine (February 2010), americancocktails.com, babcoeurope. com, weeklyseven.com and Vegas Seven Magazine (September/November 2010).
16 The Las Vegas Food & Beverage Professional I December 2011
Accolades Bombay Sapphire, Nation’s Most Inspired Bartender, People’s Choice- 2008 1st Place, Top Tea World Cocktail Competition- 2009 3rd Place (National), Shake It Up! Cocktail Competition2009 1st Place, Citadelle gin & Mathilde liqueurs Cocktail Competition (Paris, France)2010 Western Region Finalist, Bacardi Taste of the Tropics Cocktail Competition- 2010 www.lvfnb.com
8th Annual San Diego Bay Wine & Food Festival Reserve Tasting at The Air & Space Museum San Diego
Grand Tasting on San Diego Bay
Photos by Bill
Norville & Mike Fryer
Currant Restaurant at Sofia Hotel San Diego
www.lvfnb.com
December 2011 I The Las Vegas Food & Beverage Professional 17
®
Let’s Get Together at BJ’s! Lunch Specials • Snacks & Small Bites • Fresh Salads • Enlightened Entrees™ Signature Deep Dish Pizzas • New Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT
LAS VEGAS | 5881 Centennial Center Blvd. | 702-851-8050
join us for HAPPY HOUR Mon.– Fri. 3 – 7PM | LATE NIGHT Sun.–Thurs. 10PM–Close W W W.B J S RE S TAURA N TS . C O M |
AD_GenHHR_Centenn_BJ4751.indd 1
“Wow – I love this place!”® 5/31/11 2:37 PM
Chef Scott Pajak Chef de Cuisine Lagasse Stadium inside The Palazzo
Growing up in Lancaster, NY, Scott Pajak could often be found in the kitchen – cooking chicken noodle soup and sauces with his grandparents, or helping his dad tend the grill and savoring the smoky aroma of barbecue. While at UNLV, he worked in numerous restaurants around Las Vegas, including Planet Hollywood, New York New York Casino and TPC Country Club, where he prepared meals for participants on the PGA Tour.
From his very first job as a dishwasher
at a local Italian restaurant, Pajak’s career has been centered on food ever since. In 1996, he moved to Las Vegas and enrolled at the University of Nevada, Las Vegas, from which he received a bachelor’s of Culinary Arts Management in 2003. His most coveted experience while in culinary school was during a 6 month internship in Nanjing, China, where he mastered the art of wok cooking and had the privilege of preparing his first traditional Thanksgiving meal.
In 2002, Pajak entered the kitchen at Emeril Lagasse’s seafood eatery Emeril’s New Orleans Fish House as a line cook. Over the next 9 years, he would work in nearly every position in Lagasse’s kitchen, from saucier to butcher, eventually rising to the post of sous chef. He helped write the restaurant’s daily menus and showed off his creativity as he cooked for guests at the chef’s kitchen table. In May 2011, Pajak was given the opportunity to lead his own team at one of Vegas’ biggest restaurants and
sports venues, when he was promoted by Emeril Lagasse to chef de cuisine of Lagasse’s Stadium. At Stadium, he draws upon his love of the grill, the art of bold seasoning and his experiences in Lagasse’s fine-dining restaurant, to craft the menu of classic American favorites. When he’s not working to feed hungry fans at Lagasse’s Stadium, Pajak enjoys watching the game and cooking some of his favorite tailgating food for his friends and family. Hailing from Buffalo, NY, it’s usually buffalo wings, beef on weck, or his kicked up chili with black beans and ham hock. But his go-to dish at the Stadium– grilled ribeye– still takes him back to his youth.
Photos by The Amberlight Collective
Lagasse’s Stadium Lagasse’s Stadium is a new dining concept by celebrity chef Emeril Lagasse for the sports fan. With an innovative take on tailgating, Lagasse’s Stadiums features game day favorite menu items, free flowing brew and more than 100 HD TVs, including a 9 foot by 16 foot main TV. Signature dishes include Emeril’s Steak BAM’Wich, New Orleans Style Crab Cakes, Creole Reuben, BBQ Ribs and other favorites. Now you’ll never have to choose between great food and the big game.
www.lvfnb.com
December 2011 I The Las Vegas Food & Beverage Professional 19
WHAT’S COOKING
Valentino Las Vegas vaulted ceiling, warm rich earth tones and plush leather chairs contributing to an elegant ambience. Wine lovers will believe they’ve died and gone to heaven when they are presented with the 59-page wine menu. Arranged by type and regions, the list includes more than 2,400 different wines that span the globe, and is one of the most extensive in Las Vegas. An extra thrill for a wine enthusiast is the honor of being seated in The Barolo Room. This private dining area resembles a wine closet with walls lined with wine racks and a grape bunch chandelier helps to set the tone for an elegant wine experience.
Executive Chef Luciano Pellegrini
P
iero Selvaggio’s Valentino at The Venetian, a sister property of its James Beard awardwinning Santa Monica location, is recognized as one of the premier Italian restaurants in Las Vegas. Few restaurants in Las Vegas, much less the world, can boast of the accolades that Valentino Las Vegas has amassed, with a list of awards that is more than impressive. Wine Spectator has bestowed upon the restaurant honors of Grand Award Winner (2002-present), Top 10 Wine Lists in America, and named it one of the Top 10 Restaurants in LV; Bon Appetit included Valentino in its list of America’s Top 10 Tried and True Restaurants; and Forbes proclaimed it as America’s No.1 Restaurant. The top notch credentials continue in the kitchen. Italian born Executive Chef Luciano Pellegrini is a James Beard Award recipient and has been featured on the Food Network and Discovery Channel. Luciano was also nominated for the 2003 Best Chef: Southwest by the James Beard Foundation, the only chef in Las Vegas to receive a nomination. The front of the restaurant is actually the entrance to the more casual “Grill” room, The Grill at Valentino. Beyond is a romantic space with a
The menu features an array of traditional and contemporary seasonal Italian cuisine that includes a variety of homemade pasta dishes, enticing seafood and meat entrees and decadent desserts. The best way to experience the cuisine is to select from one of the three tasting menus options. When we dined at Valentino recently we were treated to a five-course spread, each course ably paired with wine by our server, Daniel Hyatt. We began with an Almond Crusted Spanner Crab Cake with butternut squash puree and 20-year-old Balsamic dressing. The tender texture of the 100% crab (no filler!) was a wonderful contrast to the crunchiness imparted from the almond crust, and a dry Vincent Mothe 2006 Chablis from the Burgundy region of France complimented the delicateness of the crab.
By Bob Barnes
course from the list of 18 cheeses, which come in varieties made from cow and sheep’s milk that are sourced from the UK, Italy, France, Spain, Belgium and the US. We enjoyed Bob Barnes is a native Red Dragon-a Welsh Cheddar made Las Vegan, associate with wholegrain mustard seeds and editor of The Las Vegas Welsh ale; St. Agur-a rich creamy Food & Beverage French blue cheese with a spicy Professional, regional flavor; Chimay “Vieux”-produced in correspondent for the Chimay countryside in Belgium Celebrator Beer News and covers the LV and matured for a minimum of six restaurant scene for months, resulting in a slight nutty taste Gayot.com. with a hint of bitterness; San Andreasan American version of Pecorino He welcomes your Romano made from sheep’s milk; and inquiries. Robiola Bosina-from northern Italy, a blend of cow and sheep’s milk with Email: a sweet and milky fragrance. A 1998 bob@lvfnb.com Parusso, a Barolo from the Piedmont region of Italy, provided medium body and an earthiness that stood up to the full flavors of the cheeses. The grand finale of a dessert trio was delivered on a plate decorated with mint, strawberry and chocolate that was a work of art. Coffee cake of chocolate mousse, peanuts and chocolate ganache was joined with a strawberry sorbet on sugar tuile and a vanilla pineapple panna cotta. Our liquid dessert was a 1994 Annata from the Veneto region of Italy with sweetness complimenting the sugariness of the desserts. As the menu changes seasonally, and appetizer, pasta, fish and meat specials are offered nightly, repeat visits provide an opportunity for new and fresh dining experiences.
Next up was Bucatini-fresh pasta sheaf stuffed with mascarpone and prosciutto that was topped with a rich vodka tomato crème sauce and served with the 2000 Livernano, a Sangiovese from Tuscano with slight notes of blackberry and chocolate. A cab/merlot 1996 San Leonardo Rosso from the Gonzaga winery in Trentino was matched with tender thinly sliced New Zealand venison. It was served with a pomegranate reduction, house-made polenta gnocchi and a cabbage slaw emboldened with pancetta. Our dessert was prefaced with a cheese
Valentino Las Vegas
3355 Las Vegas Boulevard South • Las Vegas, NV 89109 • (702) 414-3000 Open nightly for dinner from 5:30 to 10:30 p.m. The Grill at Valentino serves lunch and dinner from 11:30 a.m. to 11:00 p.m. 20 The Las Vegas Food & Beverage Professional I December 2011
www.lvfnb.com
1 IN 6 FAMILIES WILL STRUGGLE WITH HUNGER THIS HOLIDAY SEASON.
For every dollar donated, Three Square can provide three meals. Southern Nevada has been hit especially hard by the economy. Letâ&#x20AC;&#x2122;s help make the season a little brighter for our neighbors in need. To make a donation please visit www.fightholidayhunger.com or call 702-644-3663.
Presented by
702-644-FOOD (3663)
FightHolidayHunger.com
Chef Long Nguyen
Chef Johann Springinsfeld
Executive Pastry Chef The Venetian | The Palazzo
Assistant Executive Pastry Chef The Venetian | The Palazzo
Long Nguyen was born in Binh
Johann Springinsfeld was born
Dai, Vietnam. He was first
in France, and at a young age
exposed to the pastry industry by his brother, who owned a bakery in their hometown. He moved to the United States in 1983 and
his mother showed him how to make some homecakes, not knowing that it would become
his first food service job was as
his future career. At 16 years
a pastry cook, followed by a
old he left the familial home
position as an assistant pastry
to
chef at the Hilton New York City Hotel. Long went on to pastry chef positions at Terrace on the
begin
an
apprenticeship
program and began to learn to make pastries. After he earned
Park in Flushing, New York and at the Newark Club in
a master’s degree he spent 10 years working in different
Newark, New Jersey. Long joined The Venetian Las Vegas
cities in France, learning from some of the best chefs in the
Casino, Hotel & Resort when it opened in 1999 and is
world. In 2002 he opened his own business on the French
currently the Executive Pastry Chef. He is most known for his attention to the finest details, and inventing concepts that have not been attempted in pastry. He has an awe inspiring ability to take a completely nonfood related concept and
Riviera, before coming to Las Vegas in 2006 to help a friend who owned a catering company. After starting at the bottom to learn a different culture and language, after 6 months he accepted a position as a pastry chef with The
envelope of flavor combinations and fusion of cultures.
Venetian Las Vegas Casino, Hotel & Resort in 2007.
Photos by The Amberlight Collective
use the medium of pastry to express themes and push the
22 The Las Vegas Food & Beverage Professional I December 2011
www.lvfnb.com
Green Restaurant Association
TM
Since 1990
Thinking of Going Green? Take a strategic approach.
a non-profit organization Phone: (617) 737-3344 Email: gra@dinegreen.com www.dinegreen.com
Photos courtesy www.flashadams.com
Eating Las Vegas 2012 Book Release Party at Guy Savoy
Photos by Juanita Aiello
Eating Las Vegas 2012 Book Release Party at The Stratosphere
24 The Las Vegas Food & Beverage Professional I December 2011
www.lvfnb.com
Chef Simon To Executive Chef - Asian Cuisine The Venetian | The Palazzo
The city’s most authentic Asian noodle dishes and remarkable dim sum resides on the casino level of The Palazzo. From acclaimed chef Simon To, ZINE melds traditional dishes with the exotic and simple with the extravagant in a comfortable, contemporary ambience. To has 35 years of experience cooking Asian cuisine. Originally from Hong Kong, he specializes in Canton and Szechwan styles and is considered a Dim Sum master. Chef To has served his signature dishes all over the world including France, Hong Kong and Canada and was recently awarded the coveted Blue Ribbon award from Le Cordon College of Culinary Arts. In recognition of his outstanding contributions and accomplishments in the hospitality industry, Chef Simon To was inducted into Les Amis d’Escoffier Society of China. Known for his professionalism and excellent reputation within the Asian and American Hospitality field, the Society selected Chef To as Honorary Chairman for his achievement in the culinary field.
Zine Noodle Dim Sum Enjoy authentic Asian noodle dishes and remarkable dim sum from acclaimed chef, Simon To, recipient of the prestigious Blue Ribbon by the Cordon Bleu College of Culinary Arts. Zine’s menu boasts a unique combination of Cantonese, Taiwanese, Vietnamese, Szechuan and Asian cooking styles, melding traditional dishes with exotic flavors that will tempt both the casual and adventurous diner. Voted “Top 10 Chinese Restaurant in the U.S.” by Chinese Restaurant News.
Photos by The Amberlight Collective
www.lvfnb.com
December 2011 I The Las Vegas Food & Beverage Professional 25
T R O P I C A NA
26 The Las Vegas Food & Beverage Professional I December 2011
www.lvfnb.com
Latenight With Ryan YOUR GUIDE TO INDUSTRY-FRIENDLY LATENIGHT HOTSPOTS By Ryan “Hollywood” Wieczorek
Breweries Become the Main Stars in Santa Barbara When we think Santa Barbara, we usually think tons of wines and beautiful beaches. Being born and raised in Southern California, I always used to drive up to SB for wine tastings, as if it was my day getaway. When I first decided to take a large group of UNLV students from the beverage industry (they call themselves Beverage Club), I thought I was going to be showing them the amazing mountainside of the Santa Ynez Valley’s Wine Country. I was wrong, for the more I learned about SB, I found out that they have a huge movement for Craft Beer. Among the two best breweries of Santa Barbara are Island Brewing Company and Telegraph Brewing Company. That is where our adventure begins. After scheduling the arrival of 25 college kids to a hidden hotel in the middle of downtown, I was beginning to see that this year we had a wild group. FYI – the hotel name is Oasis Inn and Suites and they have the cheapest hotel prices in SB and are located in the middle of downtown. The group packed up our luxury liner of what looked to be a strip club on wheels, and we made our way to Telegraph Brewing Company. We were also honored to have some private dances of what I used to believe was a 4.0 GPA Honors student. Curtis, owner of Telegraph Brewing Company, welcomed the group. He seemed to have hollowed out a warehouse and transformed it into a micro brewery. The brewery was not able to keep up with the demand of the consumers, so they hooked pumps onto kegs that had www.lvfnb.com
just been filled the day before. Once I tasted the first sip of his “Winter Ale,” I understood what all the fuss was about. Our private tour was supposed to take 60 minutes, but we were there for over two hours. Telegraph Brewery is a must-stop for any Santa Barbara trip. The second stop for us was Island Brewing Company. It’s located 15 minutes from downtown in a city called Carpinteria. Paul, the brewmaster, welcomed the group with loving arms. He even took the delight of ordering local pizza for us from Rusty’s Pizza (a local favorite). He sat the group down in his brewery and showcased his finest beers. The hands down favorite was the “Island Blonde.” Paul’s warming attitude and love for his craft made this out-oftown journey well worth it. Check out Island Brewing Company and Telegraph Brewing Company the next time you go to Santa Barbara for your weekend wine tasting.
Ryan is a classically trained chef and a veteran mixologist plying his trade in Las Vegas. As the Event Director for Getout! Las Vegas he has been involved with a number of projects in expanding the Vegas Nightlife Scene. Call or email suggestions for nightlife stories or if you have an industry-friendly event or property with latenight hours. Phone: 714-721-2670 Email: nightlife@lvfnb.com
December 2011 I The Las Vegas Food & Beverage Professional 27
Wine Talk
By Alice Swift
with Alice Swift
Interview with Kevin Vogt, Master Sommelier Delmonico Steakhouse, The Venetian Las Vegas
Just in time for the winter wonderland season, I interviewed Kevin Vogt, Wine Director of Delmonico Steakhouse (Emeril Lagasse). Kevin is a Master Sommelier (1 of only 17 in Las Vegas), and a graduate of UNLV. He has worked with Emeril Lagasse since 1996, and helped open and create the wine list for Delmonico Steakhouse at The Venetian Las Vegas. Delmonico has awards such as the Grand Award of Excellence and “Restaurant of the Year” by Wine Spectator, and the James Beard Award. Ironically, Kevin started out in the computer science field; however, “[He] realized [he] couldn’t be locked in an office or cubicle all day. It just didn’t make sense.” He then moved to Santa Fe, where he worked with Mark Miller of Coyote Café where he “had a mentor who was really into wine and fell in love with it.” Fast forward to 2011, Kevin now has a successful Napa Valley wine business (Mastery Wines), and continues to manage Delmonico’s award-winning wine list as wine director. Who could ask for anything more? Here are some of the questions that I asked him: What factors shape your wine list at Delmonico, and is it hard to pair wines with Emeril’s style of cuisine? Emeril has a Creole influence of cuisine in the restaurant, but it’s not too difficult to pair wines to this style after 16 years in the business. Supply and demand shapes the menu a little, but the goal is to offer just about everything for any palate, at any level. Whether you’re a young couple who just got married to the highest elite wine drinkers, we have about 2,4002,500 different wine selections by the
bottle, and a guest-driven wine by the glass menu. Do you have a favorite wine and food pairing at Delmonico? My favorite meal is the dry-aged bone-in rib eye steak paired with our 2009 Tamber Bey Rabicano Bordeaux Blend that goes for about $100. It’s a beautiful Cabernet blend from Napa, California. Do you serve your brand of wines at Delmonico?
Wine Pairing Recommendations:
Match the intensity of the wines to the food: Lighter fresher flavored wine with lighter fresher flavored foods, and heavier richer flavored wines with heavier richer more intense wines. Match the specific characteristics of the wine to the food: For example, if the food is really earthy, pair it with an earthier wine. Match contrasting flavors: High acid wines with food that needs a little acidity, as you would squeeze a little lemon onto a fish dish, this can be done with wine as well. Per Kevin’s recommendations, I had a very enjoyable meal with some great wines. See below for details of my meal and restaurant information. I had a wonderful time with Kevin and the Delmonico family. Thank you to Barbara, Jennifer, Dominic, and Brian, for taking care of me during service. Cheers, and hope to see you soon at Delmonico Steakhouse at The Venetian! Appetizer: Truffle and Parmesan Potato Chips Amuse Bouche (changes daily): Mushroom Turnover with Balsamic Vinegar and Basil Oil, and a Marinated Beet Salad with Root Vegetable Chow Chow and Beet Vinaigrette on a Crostini
I produce a Napa cabernet called Mastery Wines, distributed in a few states, including our restaurant.
Email: alice.swift@unlv.edu
What is something unique that no one knows about you? I’m about to run my first half-marathon, the Las Vegas Rock and Roll Marathon, and I’ve been training hard for it since July. Despite some complications with a stress fracture, my doctor cleared me to run, and now have an overall goal of under 2 hours.
Dinner Special (changes daily): Seared Sea Scallops with Apple Bacon, Teardrop Tomatoes, Frisée, and Arugula Pesto Dessert: Pecan Pie with an Oatmeal Shortbread Crust, French Vanilla Ice Cream and Caramel Sauce Wines Tasted: 2010 Moscato d’Asti - Vigna Senza Nome “Braida” Giacomo Bologna (Piedmont, Italy) This wine is the holiday pairing wine to complement the Winter in Venice Menu, which was a refreshing, fruity, floral, and slightly effervescent wine that is versatile enough to go with any of the menu items. 2008 Domaine Serene Yamhill Cuvee (Willamette Valley, Oregon) $19/gl 2010 Loca Linda Malbec (Mendoza, Argentina) $10/gl 2007 Il Borro Super Tuscan (Salvatore Ferragamo) $19/gl 2006 Mastery Wines Cabernet Blend, Napa Valley, California, $39/gl, $195/btl, produced by Master Sommelier, Kevin Vogt
28 The Las Vegas Food & Beverage Professional I December 2011
Alice is teaching as an adjunct instructor in wine education at UNLV’s William F. Harrah College of Hotel Administration, while working as an Instructional Designer in the Office of Online Education. Follow her new blog site at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.
Delmonico Hours of Operation Lunch: Mon-Sat 11:30am1:45pm Dinner: Sun-Thur 5pm-10pm, Fri-Sat 5-10:30pm Game Day Happy Hour at Bar: Sat-Sun 11:30am-5pm Winter in Venice Lounge Menu: Nov. 21-Jan. 8, 2012 www.lvfnb.com
VEGAS VALLEY NEWS Chef Geno Bernardo’s
NOVE Italiano Tucked high above the neon starburst that surrounds Las Vegas, in the Fantasy Tower of the Palms Hotel and Casino, on the 51st floor is an oasis of perfection, a magnificent place where the food, ambiance and staff are superb. You are greeted on the first floor of the Palms at a reception desk where they check your reservation and call NOVE for confirmation. Then, entering a private elevator, you are whisked to the foyer entrance of NOVE Italiano. The abundant crystal chandeliers offset your initial visual impact that soars high above the setting, in a modern turn of an old world style. There are two levels in the restaurant, making it a great place for any event with privacy! The executive chef, Geno Bernardo, created the restaurant, and it reflects the care and pride he takes in his preparation of food as well as the comfort of his patrons. Prior to his appointment as executive chef at NOVE, he had studied and been a chef in Scotland, Wales, and Providence, RI. Geno’s specialties include a scrumptious Federal Hill calamari, which is fried with pepper. His favorite is his Nana’s meatballs with his signature spaghetti. The menu touches upon the many different palates that are unique to each diner. It varies from crudo to thin crusted pizzas, in the true Neapolitan style. The ravioli is made with grated parmesan cheese, stuffed with shredded short ribs, garlic, wine sauce and rosemary. Our meal commenced with a delicious bruschetta–crisp, yet not dry, moist, and the best part, it was made with organically grown tomatoes from Chef Geno’s garden that he owns in Pahrump. In fact, all the vegetables are from his garden. Chef Bernardo knows the quality www.lvfnb.com
that he will serve to his patrons. He takes personal pride in the fact that he supplies the restaurant with the quality of fresh greens that he demands for his dishes. He told us that his farm is all organic and he grows greens, tomatoes, bok choy, spinach, zucchini and eggplant. He grows only the best for NOVE. He even uses the grains from the Lavazzo coffee served at the restaurant for plant food. He places bottles with water heated by the sun during the day that is then placed into his garden at night so that the plants remain succulent and moist. He is a true perfectionist in all that he endeavors to create in his wonderful world of food.
The Valley News Team
Lucille Thaler & Tony Zanoff
The next dish on our table was antipasti of freshly grilled red mullet that fell right off the bones, surrounded by chunks of luscious lobster enhanced with white Italian beans. This was a truly different approach to the ordinary antipasti that is usually seen on most menus. Our salads were a feast of baby spinach, eggplant, prosciutto and portabella mushrooms. Next, we were served a plate with thinly sliced bracciole that melted in our mouths. The breads are made on the premises and are excellent. For our main courses, Lucille had a magnificent lobster and Tony partook of the veal scaloppini entrée. Both were delicious with abundant portions. The house libation is a Pomengranita–simply fabulous! The caffe was excellent, rich espresso brewed to perfection with an assortment of real Italian miniature biscotti and cookies. The desserts at NOVE are handmade by NOVE’s pastry chef, Victor Solano. NOVE is a true paradise for good Italian/continental food. December 2011 I The Las Vegas Food & Beverage Professional 29
Modern Wedding & Portrait Photography Company www. amberlightcollective . com blog /www. amberlightcollective . com/blog danettechappell@me . com 505-603-0675
Photos by Juanita Aiello
Oysterfest Hosted by PJ Clarkes
30 The Las Vegas Food & Beverage Professional I December 2011
www.lvfnb.com
AD INDEX You Work Hard Aces & Ales www.acesandales.com Leave the 702-436-7600
You Work Hard on Your Menu . . . on Yourpage Menu 18 . . .
MAGIC to Chef Paul!
Choose From 28 Magic Seasoning Blends Products
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 32
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page
BJ’s Restaurant & Brewhouse www.bjsrestaurants.com 702-851-8050
page 18
Questions?
Call Gregg Villarrubia (504) 731-3519 gvillarrubia@chefpaul.com Prudhomme’s page
Chef Paul Magic Seasoning Blends Las Vegas broker contact: www.chefpaul.com Rick Mundy CSI-Vegas 8560 South Eastern Avenue-Suite 110 702-947-3193 Las Vegas, NV 89123 www.chefpaul.com
31
page 8
Green Restaurant Association www.dinegreen.com 617-737-3344
page 23
Rock n Roll Wines www.rockandrollwine.com 702-240-3066
page 18
Santa Monica Seafood www.santamonicaseafood.com 800-969-8862
page 14
Siena Foods www.sienafoodslasvegas.com 702-871-8616
page 2
The Amberlight Collective danettechappel@me.com 505-603-0675
page 30
Three Square www.threesquare.org 702-644-3663
page 21
Tropicana www.troplv.com 702-462-8767
page 26
www.lvfnb.com
Chef Paul Prudhomme stands for quality and he proudly offers his line of all-natural, Magic Seasoning Blends (17), Magic Sauce & Marinades (4), Magic Chiles (7) and Smoked Meats (Andouille & Tasso)!
Order Direct 800-457-2857 or request
Cintas www.cintas.com 800-864-3676
Choose From 28 Magic Seasoning Blends Products
Chef Paul Prudhomme stands for quality and he proudly offers his line of all-natural, Magic Seasoning Blends (17), 31 Magic Sauce & Marinades (4), Magic Chiles (7) and Smoked Meats (Andouille & Tasso)!
Chef Rubber products from your local distributor. pageSave 13 $5 when you order or send for mail-in certificate www.chefrubber.com and save on your first order! 702-614-9350
(702)947-3193 rick.mundy@nasserco.com
Leave the MAGIC to Chef Paul!
Order Direct 800-457-2857 or request products from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order! Questions?
Call Gregg Villarrubia (504) 731-3519 gvillarrubia@chefpaul.com
Las Vegas broker contact:
Rick Mundy CSI-Vegas 8560 South Eastern Avenue-Suite 110 Las Vegas, NV 89123 (702)947-3193 rick.mundy@nasserco.com
www.chefpaul.com
December 2011 I The Las Vegas Food & Beverage Professional 31
Dried spices, herbs, & seasonings are not immune to E. coli and Salmonella. All Al Dentes’ products are processed, cleaned, & bacteria treated in the United States to US health & safety standards.
Spice purchases make up less than 1/2% of your food cost and contribute 90% of your flavor. Al Dentes’ believes that our quick turnover from packing to end user enables us to offer the safest & freshest product available to the foodservice industry.
All Products Processed in the USA.
Custom Blended, Packaged, & Distributed Locally with the Highest Quality Products Available.
GA
S, N V
“G
VE
PURVEYO RO F
S’ PRO NTE UFF” VISIO DEREAT ST
NS
AL
Al Dentes’ mission is simple: Provide our customers the best, safest products and service available at the lowest prices possible. We take pride in being a Las Vegas company committed to safe, fresh, & high quality products.
LA
S
Al Dentes’ Provisions 6960 W Warm Springs Road, Suite 130 Las Vegas, Nevada 89113
702-642-1100 702-617-5686 fax sales@aldentes.com