FO R M O TO
S & C S B. TO N VF .L
W
O PH
W
RE
W
RI ES S VI
US $3.95
Southern Wine & Spirits Brings Brooklyn Brewery Out West
IT
M O
Issue 12 Volume 13
December 2013
CONTENTS
13
Cover FRONT
13- 15
28
FEATURES
26- 29
COVER FEATURING BROOKLYN BREWING introduces its fine beers into the West via the Las Vegas market in a major way through Southern Wine & Spirits. Brooklyn Brewing has been around for more than 25 years and has established great relations and a following by loyal beer drinkers and celebrity chefs alike, and now is ready to continue its expansion into Las Vegas through those restaurants, pubs and clubs. Our feature covers the history and future of Brooklyn Brewing. full story on page 20 LIB-LIFE IS BEAUTIFUL FESTIVAL takes over Downtown Las Vegas for its first festival of art, music, food and beverage bringing in attendees, both local and from outside the state. Aside from a few hiccups which were to be expected, a good time was had by the majority of people attending. LVFNB had its allotted journalistand photographer covering most of the events they were given access to, and have written those up here with photos. WFC-WORLD FOOD CHAMPIONSHIPS second year running now in Downtown Las Vegas concluded with sponsors, partners and vendors being the true champions of the 2013 World Food Championships. LVFNB covered each event of the WFC and has documented it in this issue with articles and photos from our journalists and photographers. As an additional bonus to Las Vegas hosting the events, filming was done throughout the 4-day event and will be aired early next year. Once we hear the scheduled airing days and times, LVFNB will be sure to let you know.
Page 4 Hot Off the Grill! Page 5 Implementing Audit Processes That Improve Efficiencies
33
PHOTOS: Fabulous Feast for Fifty Page 6 What’s Brewing? Page 7 Mixology-ology: Roger Gross Page 8 ASK DOCTOR SAKE… What Is Good for Serving Sake? Page 9 Behind the Stick Page 10 Food For Thought: Try Pairing Food With an Unusual Wine Page 11 Wine Talk
www.lvfnb.com
Page 12 On the Edge With Al Mancini Page 13 Life is Beautiful Festival Page 14 Tony Hsieh and His Downtown Project Make Life Beautiful in Downtown Las Vegas. Page 15 Life is Beautiful Culinary Crawl Page 16 Chef Talk Vegan Epiphany Page 17 What’s Cooking?
Page 20 COVER FEATURE Southern Wine & Spirits Brings Brooklyn to Nevada
Page 27
Page 34
Chef Michael Chen
Green Financing
2013 World Chef Champion
and True Costs Pricing
Page 23 Industry Nightlife in Vegas
Page 28
Paying for Our
Food Fight on
Path Back to
Vegas Industry Nights
Fremont Street
Sustainability
Page 24 HR Insights - The Value of Employee Engagement
The Ultimate Bacon
Page 25 PHOTOS: Beer Dinner with Toshi from Hitachino Beers & Kiuchi Sake
Page 31
WOW Factor at
Epicurean Corner
Three Square Las
Chef Anthony Bourdain Season Finale at Atomic Liquors
Christmas Time and
Page 18 Brett’s Vegas View
Glittering Lights at Las Vegas Motor Speeway
Page 19 Late Night Dining with Kim: Jalisco Cantina and Farm 24-7
Page 26 Friends, Food & Fun in Las Vegas By Mike McCloud WFC President
Page 29 Experience
Page 32 New Year’s Eve
Page 36 Major Creates the
Vegas
PHOTOS: New Menu at FIX at
Page 33
the Bellagio
The Westin Getaway at Lake Las Vegas– Vacation
Page 39 Events
and Staycation in One
Advertiser Index
December 2013 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com
HOT OFF THE GRILL!
December 2013 Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
THE WORLD FOOD CHAMPIONSHIPS concluded recently with winners walking away with over $300,000 in total prize money. One of our favorite Food Network celebrity chefs, Ben Vaughn, was on hand to give his support to the WFC team and had a chance to meet up with LVFNB’s Publisher Juanita Aiello, Editor-in-Chief Mike Fryer and Brand Ambassador Crystal Marie to discuss some upcoming developments in the industry. More WFC photos inside this issue, check it out… LIFE IS BEAUTIFUL held its first art, music and food event Downtown recently and was an instant success. LVFNB was there to cover all the happenings and bring them to you inside this issue. Our special congrats go to Wirtz Beverage Nevada, who supported the event with product. Of the many celeb chefs that showed up for LIB, Scott Conant, one of our favorite chefs, stood out; we were able to catch a photo with him and LVFNB Publisher Juanita Aiello during a break in his presentation at the Culinary Village. More LIB photos inside…
Juanita Aiello Publisher & Creative Director juanita@lvfnb.com
Bob Barnes Editorial Director bob@lvfnb.com
Crystal Marie Brand Ambassador & Journalist crystal.marie@lvfnb.com
SIGNATURE CHEFS OF LAS VEGAS was held recently and hosted at Paris Las Vegas with a number of local well known chefs and restaurants participating. A March of Dimes yearly gala, the Signature Chefs event raises funds to help newborn babies in need in the community and is attended by an array of VIP guests who bid on both silent and live auction items during an evening of food, beverage, and entertainment. Once again this year, the Signature Chefs MC Guest of Honor was Ted Pretty of Fox 5 News, shown here with his lovely wife Heidi and LVFNB Editor-in-Chief Mike Fryer.
Adam Rains Beverage Editor adam.rains@lvfnb.com
The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue! @lvfnb NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Pre-Press Technician Brandon Yan
Journalist & Photographer Joe Fogarty
Journalist Juanita Fryer
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalists Scott & Elaine Harris
Journalist Mixology-ology Mitchell Wilburn
Journalist Ben Vaughn
Journalist Late Night Dining with Kim Kim Trevino
Journalist Ask Dr. Sake K. Mike Masuyama Ph.D.
Journalist Rebecca Rajkowski
Journalist Chef Talk Allen Asch
Journalist On the Edge with Al Mancini Al Mancini
Journalist Ryan Wieczorek
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
Journalist Epicurean Corner Victoria Pindrik
Journalist Mark Kelnhofer
Photographer Bill Bokelmann
Photographer Alyssa Mayhew
Photographer Emil Rajkowski
Photographer Rose Powell-Carver
4 The Las Vegas Food & Beverage Professional I December 2013
www.lvfnb.com
By Mark Kelnhofer, MBA
Implementing Audit Processes That Improve Efficiencies In the past I have written articles regarding performance benchmarking which included actual to theoretical and other techniques. Although these benchmarking techniques are important, how we respond to the results can make or break an operation. One thing to remember is that we are establishing standards (i.e. recipe standard, labor standard, overhead standard, etc.) that all locations and personnel are going to be held accountable to and compared to. These tools only work if a proper audit process is established. The purpose of the audit is not to determine blame for inefficiencies or lower performance, but to identify how the operation is to gain improvements or increased efficiencies. The whole purpose is to create a team atmosphere approach. By taking this approach, everyone has the same goals. Actual to theoretical benchmarking is great only if it is done correctly. All activity should be captured in order for these reports to really mean something. In many cases, systems that are in place do not capture all the activity. As a great example, one activity that is frequently not captured accurately is the prep production process. In many cases systems tend to report a theoretical production based on a daily sales mix rather than having the means of reporting what actually happens. In calculating variances, the more accurately captured data, the better the tool. When starting off, the period we have a beginning inventory and then take in account of all the various processes (i.e. receiving, invoicing, production, waste, sales, etc.) to come up with an expected ending inventory. Then at the end of the period we conduct a physical inventory to determine variances to the expected ending inventory. When we have the proper data the ability to react becomes much more precise and effective. In most cases the operator should focus on those items that are causing the most issues both on the food and beverage side. Whenever there was a visit to an inefficient location, in every case we could determine and react properly. The ability to view data and practices is what the audit is all about. Practices includes not only activities that affect the inventory levels (i.e. invoicing, production, waste, etc.) but also other practices such as food safety, rotation of stock and quality
Mark Kelnhofer is the President and CEO of Return On Ingredients LLC and has over 20 years in management accounting experience including ten years in restaurant industry. He is an international speaker on recipe costing and menu engineering. He can be reached at (614) 558-2239 and Mark@ReturnOnIngredients.com.
control confirmations. All are very important to improve performance and consistency. Two common areas for inefficient activity are related to the production and ordering processes. There have been many cases when large variances (losses) exist that are related to the production and ordering practices. In manufacturing, they utilize just-in-time (JIT) practices. What could be more perfect for the restaurant industry? We are first and foremost dealing with a perishable product. We also have some bad habits that have been within the industry for a long period of time. Over producing because the item has a long shelf life (i.e. three days) or over ordering as not to ever run out of purchased products. They are both so related to each other. Over ordering translates to higher inventory levels of purchased product and cash potentially tied up in resources that may not turn for us. Over production can generate higher levels of waste, especially on those items that have shorter shelf lives. Another excellent audit point is the unit cost that appears on our invoices. It is always a great practice to periodically audit the cost. In cases where contracted price exists and should not change, it should be checked periodically as best practice and to ensure that the proper price in being paid to the vendor. In cases of non-contracted costs, it would also be wise to periodically check on the higher volume items to analyze significant shifts in costs. Too many times incorrect pricing and increased cost increases are unjustified. As the operation making the purchase we need to stay on top of it. There are cases where overcharging for product has been in existence for years before it was caught. Don’t fall prey to this by enabling your own spot checks of cost. Audit processes are important to the overall improvement and profitability of the company. Review your processes to ensure that you have the correct accurate data and that you are responding in a positive manner. The goal is to increase teamwork with the operator and the results at the same time. If you make the audit about placing blame, the true effectiveness of the audit is now no longer there. Remember, ultimately, it is all about increasing the bottom line and profitability.
ACF Chefs Las Vegas Associate Advisory Board’s Fabulous Feast for Fifty www.acfchefslasvegas.org
Photos courtesy ACF Chefs Las Vegas
www.lvfnb.com
December 2013 I The Las Vegas Food & Beverage Professional 5
By Bob Barnes
what’s
BREWING? Nevada Breweries Featured at Brew Local Beer Festival
Brew Local, held on Nov. 2 at Village Square, was the first event in Southern Nevada of its kind and magnitude. As the name implies, this was a presentation of most of the 16 breweries from the Silver State, each with its brewer or brewery rep on hand to talk about their beer products. A handful of non-Nevada breweries were thrown in to add to the tasting enjoyment, but the vast majority of beers being poured hailed from 12 Nevada breweries: Barley’s, Big Dog’s, Chicago, Gordon Biersch, Joseph James, Sin City, Tenaya Creek and Triple 7 from Southern Nevada; and BJ’s, Brasserie Saint James, Great Basin and High Sierra from Northern Nevada. All four Nevada 2013 GABF award-winning beers were poured: High Sierra’s Buzzed Bee Honey Ale, Chicago’s Quad Damn It, Joseph James’s Citra Rye Pale Ale and Great Basin’s Bitchin’ Berry.
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
This quality event was organized in part by Brian Chapin (of Motley Brews fame), and as you probably know by now, any beer event Brian is associated with is not-to-be-missed. This was the case with this event, with so many outstanding beers, which was also a testament to just how good the beers being brewed in Nevada are. Chicago Brewing had the most beers pouring, as it utilized its antique beer truck with 10 of its beers on tap, including its Wild West Tripel and Cocoa for Coconuts. The Belgian-style Brasserie St. James owner Art Farley and Brewer Josh Watterson made the trip down from Reno, and were pouring their Red Headed Stranger (farmhouse ale), which will soon be making its way down to the Las Vegas market. Other standouts included Big Dog’s Old Jack Pumpkin Ale, Tenaya Creek’s Off the Cliff Scottish Ale and Triple 7’s Bourbon Barrel Aged Pumpkin Porter. Be sure to support our local breweries by drinking local and requesting local beers at your favorite watering hole.
Beer Tip of the Month
This month’s tip comes courtesy of Michael Shetler, Craft Portfolio Specialist for Wirtz Beverage Nevada. Michael is a Certified Cicerone and a Certified Sommelier and holds BAR and BJCP Beer Judge Certifications. Before joining Wirtz, Michael established an impressive reputation in the Southern Nevada market through his tenure at the legendary Rosemary’s Restaurant, Sage and as Director of Beverage for the Aria Resort. This month’s topic is: The Can Revolution. Forget the image of overall clad rednecks pounding fizzy yellow watered down swill out of a can and crushing them on their foreheads and fast forward to hipsters sipping expensive craft brews out of boldly creative, colorful aluminum vessels.
Grape Street Café Hosts Its First Beer Dinner
Over the past 16 years Grape Street Café has earned accolades for its extensive wine list, but is now drawing attention to its high quality craft beer selection. In late October, its first ever beer dinner featured the well respected brews of Brooklyn Brewery, which had had its Las Vegas launch just days before. Chef/Owner John McKibben did a stellar job crafting the menu and selecting the beers. His bonus of a very savory beer nuts snack comprised of pecan, coriander, chipotle, raisins and pretzels wetted our appetite, and it was followed by Roasted Buffalo Shrimp with parsnip crisp paired with Brooklyn Brewery Sorachi Ace (farmhouse saison); a rich Cheese and Beer Soup with grilled cheese sandwich with Brooklyn Brewery Local 1 (Belgian golden ale); Braised Hoisin Porter Short Ribs with Brooklyn Brewery Local 2 (Belgian dark abbey ale); and Flourless Chocolate Cake Stout and vanilla bean ice cream with Lindemans Kriek (cherry lambic). Taking turns talking us through each pairing were Southern Wine & Spirits Certified Cicerones Russell Gardner and Samuel Merritt. Samuel brought special insights and appreciation for the beers, as he had previously worked as brand manager for Brooklyn Brewery. Hopefully this will be the first of many beer dinners at the Café, and if so, they may want to consider changing their name to Grape and Hop Street Café.
As always, great beer happens in Vegas!
Real beer has found a new home in cans and craft brewers country-wide like the view just fine. Matt Lisowski, former Director of Operations for Joseph James Brewery, offered some insights into why Craft in Cans is a good fit: • Superior technological design offers the best oxygen protection possible • The anti-fungal poly resin used to coat the inside of cans is the same product used in bottles, so you get the same product in a can as you would in glass • Accessibility— Cans go where glass can’t such as the pool, beach and wildlife preserves • Greener footprint for the environment
The fact that more than 365 craft breweries offer more than 1,200 brands in cans is evidence that brewers take the package seriously. These guys have proven they’re pretty good at predicting market trends, so look for the can revolution to accelerate. 6 The Las Vegas Food & Beverage Professional I December 2013
Photos Bill Bokelmann
• Cans are a cost effective way to deliver beer in a superior vessel: a 12 oz. glass bottle costs a brewer approximately 12 cents, a 12 oz. can runs about 9.2 cents; 60 bottle cases to a pallet, 100 can cases to a pallet translates to cheaper shipping costs; and canning equipment is becoming better and more affordable
www.lvfnb.com
Mixology-ology:
By Mitchell Wilburn
Roger Gross
Mitchell Wilburn is a food and drink writer living in Las Vegas. You can view his restaurant, beer, spirits, and event articles at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/ mitchellwilburnofficial.
Roger Gross is the face you’ve seen if you’ve spent any good time at Vesper Bar in The Cosmopolitan. Making a big impression on our mixology scene in the short time he’s been working in it, Roger has inspired many and left his mark. We sat down Photo by Adam Rains
with him to discuss The Cosmopolitan beverage program, his history and the ever-changing Vegas scene. Let’s start at the beginning. How did you come into the F&B industry and make your way into mixology? I was a bartender at first in the Bay Area, and I moved out here to work at Trader Vic’s in Planet Hollywood. I was exposed to the tiki drinks there; cool ingredients, classic cocktails, and I really liked it. When I started at The Cosmopolitan, it opened my eyes to a whole new world of cool ingredients and different new cocktails. Herbs, bitters, it all really excited and surprised me. Working with Chris Hopkins and Andrew Pollard really inspired me to get into competitions as well. We all just went for it. When I first started, people would try what I was working on and tell me, “No, that’s not a good cocktail,” but you can figure out why and fix it. Every time you go to compete, you see what other people are doing and how they are expressing themselves with their cocktail, so you can incorporate that. So many big names in our local mixology scene came from here: Chris Hopkins, Andrew Pollard, Juyoung Kang and Michael Przydzial; The Cosmopolitan beverage program could be called an Institution, really. It’s a machine that cranks out good bartenders.
www.lvfnb.com
I’m a product of my environment, and I needed I may not know all the classic cocktails like this environment to bring what I had in me to Rodger Gillespie, he knows way more than the surface. It’s a great program; it really did I do, but I’ll always try to make something it on such a massive scale. Vesper is still the specially tailored for the guest. only high-volume craft cocktail bar that does What do you think about the growth of the 24/7, plus coffee and breakfast, in the world. This is why we all accelerate and come up to Las Vegas cocktail scene? speed so fast, because we work in such volume, The Las Vegas scene in general is starting to under much more pressure. It makes us better embrace our culture, really raising the bar. bartenders. We’re lucky that we are taking it seriously without taking ourselves too seriously. There A way you refine your cocktail process is are many very interesting bars opening up, getting help from other bartenders, but how bartenders expanding their horizons, and do you get your initial inspiration? we’re all learning from each other. When I I’m glad you mentioned that, because that’s went to Portland Cocktail Week in 2011, I something interesting I do. When my guests was the only one there, now the Vegas crew is come to the bar, they always ask, “What do you upwards of 13 people. They’re all fired up and recommend?” Honestly, I can’t recommend anything until I find out what you like, or else ready to learn. Everyone showed they were I might make something you don’t like and I’ll hungry, and it made us look really good. Vegas is getting more credibility. have to throw it out. I get to make them this personalized cocktail experience that really What is your “Mixology Mantra”? blows them away. I’ve had guests come back after a year and a half, and they’ll always I’m like an artist. I have a brush, I have a remember it. I’ve grown a kind of following color palate, but in order to paint a picture I’ll need a little feedback from you. We’re creating because it spreads. Whenever someone is a beautiful piece of art for you to enjoy, and going to Vegas, they’ll send their friends my way. It’s a “bespoke cocktail experience.” have a memory of forever. December 2013 I The Las Vegas Food & Beverage Professional 7
By K. Mike Masuyama Ph.D.
ASK DOCTOR SAKE…
What Is Good for Serving Sake?
A bivalve clam shell, gourd shell or animal stomach, after adequately treated, was among the popular vessels for holding liquid in early days. Then humans innovated containers or cups from earthen sources like earthenware, and metal/alloy-ware of bronze, tin or iron. After a long tradition, alcohol beverages are now served in respective, unique containers such as beer in steins or mugs, wine in stemmed or stem-less glasses, champagne or sparkling wine in flutes, brandy in brandy glasses, hard liquor in shot glasses, and mixed drinks in cocktail glasses. How about the one for sake? Long, long time ago, primitive sake was in solid or semi-solid form on tree leaves like Camellia’s requiring nothing to hold liquid. Sake was eaten as a fermented rice. Once sake turned into a liquid form and made easier to make and consume more, something holding liquid became a part of sake drinking culture. Sake was mostly served in earthen-ware in tradition after warmed in an earthen bottle. Often earthenware of simple pottery was slightly porous and possibly leaking through. Glazing covered pottery surfaces prevented leakage. Porcelain was later innovated by selecting raw materials and higher kilning temperatures as another option. Then sake was served in these ceramicware with all kinds of sizes, colors, shapes and designs. Though, sake cups held 1 to 2 oz, which is not much changed even today. Sake serving cups, called “choko” (or “sakazuki”) or “guinomi” (a little
Mike Masuyama is a bi-cultural science-technology-business consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake and food areas both in Japan and the US., and has published several books and dozens of articles.
bit larger cup), were used at old time homes or restaurants exclusively for warmed sake. Sake in small cups was drunk by two or three sips. Bottom-up, one-shot drinking was regarded as ill-mannered or a desire to get drunk quickly. Pouring sake for each other was an etiquette in drinking. Filling into one’s own cup was thought problematic. For cold sake, anything to hold liquid was used, including a rice bowl or a tea cup, which was regarded informal and occasionally rude or ill-mannered. Sake in a glass cup was not in existence until about 130 years ago when Japan opened its closed door to the West. Japan has been a country of its unique lacquer also. The term, “japan” was applied to this characteristic, natural resin. This lacquer was applied several times over crafted wooden containers, square or round for waterproofing. Such a lacquered container was used at more formal occasions. The nobles or feudal clans or rich used this cup which looked like a flat tiny soup bowl. One of those reminiscent today is at a Shinto (indigenous religion) wedding ritual. Three lacquered wooden flat cups in triple stocks are used for bonding marriage by the newlyweds. But do not drink all at once; sip a little or pretend to sip three times, totaling 3 times x 3 cups = 9 sips. Another is at a winning party of a sumo wrestler who has won a 15 day tournament. A huge flat cup (about 15-20 inches in diameter) is held by the victorious sumo wrestler with both hands, into which his master coach pours the whole bottle of 1.8 liter sake (about half a gallon). The winning wrestler then empties the cup at a breath. Another is a grand event where a group of dignitaries lines up in front of “komosake” (wooden barrel wrapped in straw matting) and cracks by wooden hammers together. This is to celebrate the occasion sharing joy with sake. This time sake is served cold in cedar wood square cups (called “masu”), giving a refreshing pungent aroma. In many such occasions, the wooden cups are for one time use and given as gifts. In some sake bars or restaurants, such sake serving is practiced for re-creating the rich sake history. In some ritual gatherings, a white ceramic flat choko was used for tight-tying relationship in manhood, Samurai or Yakuza (gangster) societies by drinking the full content in one breath and smashing it onto the floor like vodka by Russians. Not many do this nowadays, though. In our sake market, many use glazed pottery choko cups for warm sake and small glass cups or small slim tumblers for cold sake. They are for re-use and have to be dishwasher washable. At our home, we may use handcrafted fancy looking glass cups for warm and cold sake, which should be washed by hand. A clean, good looking choko ceramic or glass will enhance joy of sake drinking straight or with food. Sake on the rocks or sake mixes can be enjoyed in appropriate glassware. Plastic ones may be alright for drinking sake outside without worrying about breaking. Enjoy sake in your favorite cup. My favorite choko is a small cylindrical ceramic cup (2 oz) with a black bear picture from the Yosemite National Park. Kanpai or Cheers.
8 The Las Vegas Food & Beverage Professional I December 2013
www.lvfnb.com
By Adam Rains
Behind the Stick
Adam has a passion for food, wine & spirits. He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is “fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes. www.lasvegascocktailweekly.com
It is a great time to be a bartender. Whether you call yourself a Mixologist, Bartender, Barkeep, Alcohol-Jesus or Booze-Santa (I’ve been called all of them), craft beers, boutique distillers and wineries as well as our “return to flavor” are fueling the fires of the new golden era in bartending. This is driven by the desire for more, from industry people and consumers alike; we want it fresh, we want it unique, and we want it local. As consumers become more savvy about product and tastes being elevated, so must we elevate.
we continue our learning and diversify our 5.) Join the United States Bartenders’ Guild... experience, especially for those of us who aren’t This is probably the best thing that you can blessed with stunning good looks or can breathe do, to join the USBG. This incorporates fire out of our orifices. all of these items and connects you with others that also share the same passion as Five education essentials for bartenders: you. The benefits of being in the guild are 1.) Read, read, read... Go old-school, go new numerous: free tastings, free education, school, there is so much information out free brotherly love and a connection to the there. Websites, hard copy, soft copy, Industry pulse of the beverage industry in Las Vegas. magazines (like the wonderful one that Every month you are “in the know” by being you are currently reading...!). In one of my in the guild. New products that are coming last interviews for the “Las Vegas Cocktail out, seminars, tastings and new venues are Weekly” with Wendy Hodges, one thing she We are in a renaissance for all types of imbibing. all brought together by the guild and with a said really stuck with me, “I always have a These days the general population’s palate paid membership (only 100 bucks!) they are book in my hand. I’m constantly reading and continues to evolve and just knowing how to all free!!! researching on how they did the drink back in pop a bottle cap and tell a story is not enough the day.” This will always give you something Speaking of education, they are now offering anymore. A bartender must know their classics, to be working on, honing your craft instead of their Master Accreditation. So for some of but also know every pertinent beer style; we need focusing on how much you hate the people in those that exclaim, “I’m a mixologist,” they now to know people, psychology, we need to know front of your well. wine grapes, regions, geography, and we need to actually can have the certification to back up know food. But how do we know all of this? Are 2.) Go out drinking with your friends... This is their claims. The online wing of the USBG is the bartenders born or are they built? The answer my favorite! This allows you to objectively USBG Pulse page, which is a bartender’s dream; is, yes and yes. For many of us, our inherent see how others perform our craft. You will on the Pulse we are connected with other cities, clairvoyance has its limits and amassing all of there are bar blogs and many educations topics see what to do, but also what not to do! this knowledge takes time, especially for those are discussed (along with some of the usual fun 3.) Try new restaurants; this will expand your of us that don’t work with all of these aspects on palate... Especially for those who do not have bartender banter). a daily basis. access to a professional kitchen. It is hard to We are lucky enough to live in a town which is How do we do it? Well, it’s through education that keep up with all of the new techniques and one of the epicenters of beverage in the world. The we can excel in our professions, lift those around heirloom varieties of produce. New dishes concentration of talent here is astounding. We can us and even possibly save our souls! Continuous will inspire you to create new cocktails and do great volume but can we do quality? I think education is essential for us to keep up with the flavor profiles. we can. One of the main tools that we have as new booze renaissance. It is also necessitous to bartenders, besides for the will, determination & 4.) Take a class... There are so many that you can help keep us inspired. We all started this amazing take: BarSmarts, Southern Wine and Spirits passion, is the USBG. You may think of excuses profession for numbers of different reasons, the Academy, International Sommeliers Guild, not to join, but just do it! Join! It is another way fun, the money, just because, and even if it wasn’t Cicerone, Bartenders Union Class. Even if it to celebrate the time that we are currently in with a sought after job 20 years ago, bartending is now is not for an application that you are currently others of the same mindset in this new age of a respected profession again. The competitive nature of our business makes it imperative that using, knowledge is always an asset. expert imbibing! Salute!
November Back of the House Brawl
By Adam Rains
It was a perfect evening at Tommy Rockers that night. Bands were grooving inside and food trucks were outside serving elevated street food to many of Las Vegas’s food and beverage professionals, many of whom are foodies by trade. Back of the House Brawl events are becoming a Las Vegas institution; with this particular event they set Chef Todd Harrington of Central to battle Chef Mario from Buddy V’s.
www.lvfnb.com
Photos by Adam Rains
The ingredients in this culinary bout were filled with meat and potatoes, long beans and black beans, and pea shoots and taro roots. In the end, Chef Todd took it home for his mentor Chef Michel Richard with a black bean marinated skirt steak, crispy fried long beans, highlighted by a pea shoot pesto, and potato and pea shoot crumble. Yum!
December 2013 I The Las Vegas Food & Beverage Professional 9
FOOD FOR THOUGHT
By Les Kincaid
Try Pairing Food With an Unusual Wine Generally speaking, the more oak in a wine, the less versatile it is with food. For those members of the ABC (Anything But Chardonnay) Club who think no big California Chardonnay ever pairs well with food, here is an example of a pairing that sang: A rich, buttery, toasted oak, typical big California Chardonnay with Alaskan halibut with a toasted leek beurre blanc sauce, sautéed corn and chanterelle mushrooms. Understand sauces are a lost art in most kitchens. They’re a bridge between wine and food, and they are as important to the wine as they are to the main ingredient. If you have a Pinot Noir and Cabernet Franc handy, they’re so versatile. Of course, there’s California Pinot Noir and Oregon Pinot Noir and Burgundy made from Pinot Noir, not to mention Cabernet Franc from all over the world. And they’re all different. But that’s what is fun about this. You never can be sure. You need to experiment to get this right for you. Try pairing an American Pinot Noir and fresh corn polenta with seared foie gras and chanterelles, for instance, because the sweet corn with the rich, savory seared foie gras and sautéed chanterelles may be the perfect complement to soft, forward Pinot Noir. But paired with a more traditional-style red Burgundy, the sweetness of the corn overpowers the wine and can almost make it taste sour. However, with Burgundy the fruit is less lush and berrylike, and there’s often a little funk that I find very sexy in the right amount at the right time. I often serve that with my Forager’s Salad, which evolves through the year with either root vegetables in winter or beans in summer, wild mushrooms of the season, Duck or Pork Confit and sometimes foie gras and fresh truffles. Why? The natural slight sweetness of the vegetables, the earthy mushrooms and pork or duck flavors bring out all that is good about red Burgundy. Finally, the more willing you are to try new wines, the more opportunities you have to try a different pairing. Notice Gruner Veltliner is a weighty white wine that’s a specialty of Austria. It’s not widely available everywhere yet, but in Las Vegas look for it because it’s quite tasty and different. I’ve created a Red Snapper on Couscous with Peas that typically describes as “a somewhat unusual dish, and unusual to pair.” Sure sounds like it. If you try to match to the pea flavor you go after the Gruner Veltliner. It was like bingo on the first sip. It handled the minerally vegetable tones of the peas and the exotic aromatic quality that hooked up with the fish.
Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
Red Snapper on Couscous With Peas 6 red snapper fillets, each 5 ounces 1/4 cup fresh orange juice 1 small onion, chopped 1 1/2 cups frozen peas 1/4 teaspoon salt 1 teaspoon ground cumin 1 teaspoon good curry powder 2 1/4 cups water 1 1/2 cups couscous 8 oz. canned chickpeas (garbanzo beans), drained and rinsed 2 tablespoons fresh lemon juice In a large nonstick fry pan over medium-high heat, warm the orange juice. Add the onion and sauté until wilted, 3 to 5 minutes. Stir in the peas, salt, cumin and good curry powder and sauté for 1 minute. Add the water and bring to a boil. Stir in the couscous, chickpeas and lemon juice. Reduce the heat to low. Arrange a single layer of the fish fillets on top of the couscous and dust with the paprika. Cover and simmer until the fish is opaque throughout and the couscous has absorbed all the liquid, about 10 minutes per one inch of thickness. Yield: 6 servings
Les Kincaid Les Kincaid hosts his weekly Wines Du Jour Radio/Television show on Thursday evenings. To be an invited guest to a local upscale restaurant to discover wines and food paired together on this national syndicated show email les@leskincaid.com and ask to be added to the opt-in list. Each week invitations are sent with complete information for the following Thursday’s broadcast. The first to RSVP will have a seat, which are limited to the size of the venue. You are expected to arrive at the designated upscale restaurant at about 6:30 p.m. and the program is broadcast “LIVE” from 7 to 8 p.m. There is a minimal cost of just $25.00 per person to help cover communication expenses. Each week a winery (from anywhere around the world) is featured and three of its varietals. The restaurant pairs some of its cuisine to taste with the wines, and the pairing and other information is discussed. There is an invited guest from the winery (such as the owner, winemaker, sommelier or representative) to offer to the audience what they are all about. The restaurant owner, chef or representative also discusses the restaurant and its cuisine, ambiance, etc. A FUN time is had by all. The program has been broadcast each Thursday for well over twelve years and the audience from around the world keeps getting bigger. 10 The Las Vegas Food & Beverage Professional I December 2013
www.lvfnb.com
Wine Talk with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Senior Learning Design Consultant for MGM Resorts University. Check out her website at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. Email: alice@lvfnb.com
Alice’s 2013 Picks for the Holidays
This season, why not think outside of the box and try something different for a change? To be quite honest, it is often difficult to pair just one wine with a large meal, due to the wide range of flavors that exist. Take Thanksgiving, for example. A typical meal would probably include the following: roast turkey or rib roast, stuffing, mashed potatoes, candied sweet potatoes, pumpkin pie, etc. Just with these items alone, I could recommend one wine for each dish! Therefore, my picks this year are to complement a couple of the items that may very well appear on your dinner table. As always, to provide options, I’ve included a white and a red wine, both of which can be found at your local Total Wine shop (http://www.totalwine.com).
White Wine Pick
Photo courtesy www.heidemanns-bergweiler.com
2011 Dr Heidemanns-Bergweiler Riesling Kabinett, Mosel Bernkasteler Badstube, $17.99 at Total Wine
• There are 13 major regions (Anbaugebiete)
Red Wine Pick
• Broken down into 39 districts (Bereiche)
2010 Spier “21 Gables” Pinotage, $24.99 at Total Wine
• Further broken down into grouped vineyard sites (Groblagen) • Finally broken down into individual vineyard sites (Einzellagen) In addition, for the Riesling varietal, Germany also has a labeling and classification system that ranks their wines based on many factors such as location, winemaking process and grape ripeness. The highest level is called Pradikatswein, which is broken down into sub-designations based on sugar levels in the grape must (grape juice before fermentation). These are as follows (in order of sugar levels in the must): Kabinett, Spatlese, Auslese, Beerenauslese, Eiswein (also known as ice wine), and finally, Trockenbeerenauslese. Now, analyzing our chosen Riesling wine label isn’t so bad: • Dr Heidemanns-Bergweiler – Producer • Riesling – Grape Varietal • Kabinett – Dry to semi-sweet wine with high acidity • Mosel – Wine Region (Anbaugebiete) • Bernkasteler – District (Bereich) • Badstube – Grouped Vineyard Site (Groblagen) Not only is the wine made in one of the most well known regions in Germany for Riesling, it has also been ranked highly by Wine Spectator. At 92 points, here are the wine tasting notes: “Plenty of plushness. Spicy notes mingle with cream, baked peach and dried apricot flavors. Finishes pure, with ripe citrus notes that show hints of ginger snap.”
Whilst the label may seem overwhelming for those wine novices out there, don’t fret! In Germany, not only are the producer names confusing due to the number of letters in each, but the wine regions are broken down into region, then sub-region, then sub-sub region, etc. For those craving more wine-knowledge, here is the breakdown:
See the following website for more information: http://www.heidemanns-bergweiler.com / hb/upload /down loads/ D r._ Heidema n ns _ Bernkasteler_Riesling_Kabinett.pdf This wine is sure to supplement your slightly sweet dishes at the dinner table, perhaps a honeybaked ham, pumpkin pie, candied yams, even turkey with cranberry sauce.
If you prefer your red wines instead, try a little something different, that may pleasantly surprise you. The grape variety? Pinotage. The primary region where this varietally-made wine is from? South Africa. The grape varietal Pinotage was first invented by Abraham Izaak Perold in 1925, in his home garden. It is made by a crossing of the more traditionally known grapes Pinot Noir and Cinsau(l)t (known as Hermitage back then). Pinotage has a very unique savory, licorice, vegetal aroma and flavor characteristic that still contains the full-body, mushroom, and earthy tones that are reminiscent of Bordeaux, due to the Cinsault grape in its crossing. Yet, the wine still has the New World style of being very fruit forward, with red and black currants, raspberries, blackberries, cherries, and more derived from the Pinot Noir crossing. This is a well-balanced varietal that brings the best of both Pinot Noir and Cinsault characteristics together, and a result, can be paired with all the meats of your holiday dinners, whether it be turkey, ham, or a rib roast. Wine Spectator also rated this wine highly at 90 points, stating that it is “Well-focused and pure for the varietal, with blackberry, raspberry and black currant fruit coursing along, studded with licorice snap and singed apple wood notes. The long finish displays solid grip.” Being the inquisitive wine-lover, I do try to experiment with the more unique wines, and I hope that you will do the same! If you would like more information about Pinotage wine, check out the Pinotage wine guide created by the South Africa’s Pinotage Association: http://www.pinotage.co.za/images/Newsletters/ pinotagewineguide.pdf Happy Holidays, and until next year… Alice
Photo courtesy http://store.spierwines.co.za
As the holidays get closer and closer, the planning of the large feasts and celebrations begin! What better way to pair your class holiday meals than with some great wines? Depending on what you are preparing, the typical suggestions would range from Pinot Noir, Shiraz and Zinfandel for reds; and Sauvignon Blanc, Viognier or Chardonnay for whites.
By Al Mancini
On the Edge With Al Mancini
Among the most unconventional food experts in America, Al Mancini is co-author of Eating Las Vegas: The 50 Essential Restaurants and host of the upcoming Travel Channel show All Forked Up. His passion is making dining, on every level, accessible to everyone. Follow Al on Twitter @almancinivegas
I’ve enjoyed venting here at LVFBP for the past few months, in part because of the debates my columns occasionally stir up online. So I wasn’t surprised when last month’s article about foie gras blew up my Facebook page. But in the midst of it all, I was drawn to a comment by foie supporter Michael L. Compton, who posted, “And don’t even get me started on stupid Americans and their gross waste of food and animals’ lives by just eating the ‘good’ parts of those animals. It’s disgraceful!” The timing couldn’t have been better. Just a week or two earlier I’d published an interview with Mario Batali in which we discussed his use of every part of the animal, including offal, or organ meat. I’m a longtime supporter of offal and other “lesser cuts,” and sharing lambs brain pasta with Batali several years ago was one of the culinary high points of my life. So while I may not be Andrew Zimmern, there are few things I won’t try. I’ve happily devoured everything from tripe and tongue to testicles and trotters. And I’m always perplexed when one of my friends turns up their nose at
something before even trying it. I understand that we don’t all enjoy the same things. And while my profession doesn’t offer me the luxury of refusing to eat certain items (if a chef puts it in front of me, I’m gonna eat it), I completely understand when someone tells me they don’t like something – assuming they’ve tried it. What I can’t understand, however, is the arbitrary way in which people decide what sounds “gross” to them. Why will someone eat a lobster but not a cockroach? Why will you a eat cow or pig but not a duck or a rabbit? (I’ve always found the cuter an animal is, the better it tastes.) Why do some avoid sushi or tartare just because they’re raw? Why will you eat the flesh from an animal’s rib cage, but not its face, its tongue or its heart? And why will you avoid organ meat altogether, but eat a hot dog that’s packed with the scraps of those organs? The answer is obviously cultural. If you grew up eating something, it seems normal. If you didn’t, it seems weird. For some reason, we
tend to assume if we’ve never tried something, there must be a good reason – which is a pretty stupid assumption. And while some of our dining idiosyncrasies are harmless, others can be troublesome. As Mr. Compton pointed out, consuming only the “prime” cuts of meat is wasteful. And limiting yourself to only the most popular types of seafood can have environmental impacts. But just as importantly, you’re missing out on some damn good grub just because you’re too narrow-minded to try it! I will admit that some obscure ingredients take some getting used to. When I first ate sweetbreads, I found their unique texture a bit unsettling. In fact, after our first bites, my wife and I didn’t think we would finish the plate. But with each forkful, the strangeness faded, and we quickly began to love it. So do yourself a favor Las Vegans, and the next time you’re dining out, step outside of your comfort zone. You may be surprised what you find.
Why Join JCCNV? Japanese Chamber of Commerce of Nevada works in conjunction with local citizens, businesses,
educational and governmental partners to support a vibrant international business environment, and to improve and nurture business relations between Nevada and Japan. You are welcome to attend our many exciting events, and you are encouraged to bring lots of business cards!! We also welcome you to join a committee, check our website, and support your fellow JCCNV members. Please contact us via e-mail, info@jccnevada.com if you have any questions or comments. Annual Membership Fee Individual Membership Fee - $20 Corporate Membership Fee - $200 (includes 5 membership cards) www.jccnevada.com info@jccnevada.com (702) 428-0555
(We speak in English and in Japanese!)
12 The Las Vegas Food & Beverage Professional I December 2013
www.lvfnb.com
Life is Beautiful 2013
Life is Beautiful Festival By Ashley Pawlak
October 25 – Grills & Guitars Kick Off Party October 26-27 – Life is Beautiful Festival Downtown Las Vegas
Onto the Life is Beautiful Festival – an unprecedented event featuring music, food & beverage, learning, art and so much more, within two awe-inspiring days. The Wirtz Beverage Nevada Alchemy Gardens were carefully curated by its team of beverage experts and featured specialty cocktails by Ketel One; highend wines like XX; and artisanal beers such as XX. Crowds gathered to sip new and favorite liquid libations. In addition to cabanas and VIP areas, a backstage lounge – The Brooklyn Bowl – outfitted with regulation bowling lanes, snacks and full-service bars served as an oasis for artists and other notable guests. In total, the weekend-long Festival welcomed more than 60,000 music-lovers, locavores, beverage connoisseurs and art enthusiasts, making for a truly beautiful cultural melting pot.
www.lvfnb.com
Photos coutesy FilmMagic
The Life is Beautiful Festival kicked off with Grills & Guitars, a party hosted by Blue Ribbon Restaurants which honored Jonathan Waxman. A twist on the traditional backyard barbecue, the event paired beer, wine and cocktails with celebrity chefs’ gourmet comfort food, truly satisfying all the senses. Live performances by Todd Rundgren and Dawes entertained the crowd.
Below, just some of incredible Life is Beautiful talent that dazzled and delighted festival-goers: Featured Chefs: Bruce & Eric Bromberg, Jonathan Waxman, Cat Cora, Tom Colicchio, Hubert Keller, Michael Symon, Nancy Silverton, Jet Tila, Scott Conant, Aaron Sanchez, Mary Sue Milliken, Susan Feniger, Rick Moonen, Todd English and more Featured Beverage Talent: Tony Abou-Ganim, Drew Levinson, Andrew Pollard, Kent Bearden, Kevin Vanegas, Gaston Martinez, Paul Monahan and more
Featured Musical Artists: The Killers, Kings of Leon, Beck, Vampire Weekend, Imagine Dragons, Pretty Lights, Alabama Shakes, Empire of the Sun, Jurassic 5, Passion Pit, Childish Gambino, Zedd, Janelle Monae and more Performance Artists & Speakers: The Beatles Love, Michael Jackson One, Zumanity, Absinthe, Million Dollar Quartet, Cirque du Soleil, Tony Hsieh, Rehan Choudhry and many, many more.
December 2013 I The Las Vegas Food & Beverage Professional 13
Life is Beautiful 2013
Tony Hsieh and His Downtown Project Make Life Beautiful in Downtown Las Vegas
Photos by Scott Harris
Life was certainly beautiful at the first Life is Beautiful event at the continuing evolving downtown area of Las Vegas. Arriving at the VIP kickoff event we really did not know what to expect. Our first hint of what we would be experiencing that evening were tantalizing aromas of proteins on the grill, light white smoke summoning us to explore with our palates what our nose was already telling us. On hand were Iron Chef Cat Cora, Rick Moonen, Scott Conant and Kim Canteenwalla just to name a few, manning their stations and serving their best. In addition to the culinary artistry, Wirtz Beverage made sure everyone’s thirst was quenched by renowned mixologists and their creative libations. Leaving the event satisfied, our minds wondered what would be in store for us over the the incredible dishes served all day and next two days. into the evening hours when renowned This downtown extravaganza showed bands’ tunes filled the air. off the musical talents of 70 bands and DJs that drew standing room only Over two incredible days, 20 of the masses of dancing, peaceful, fun-loving most highly regarded chefs in the fans of all ages. Two Ferris wheels and world showed their culinary skills live Cirque du Soleil performances kept on a Sub-Zero Wolf, Westar Kitchen attendees busy all day and into the night. In addition to the music and & Bath stage. These demonstrations other events, Life Is Beautiful teamed featured celebrity chefs such as Scott up with Wirtz Beverage to feature Conant, Jonathan Waxman, Hubert wine tastings, a beer garden with live Keller, Cat Cora, Jet Tila, Todd English music and an Alchemy Village where and the two hot tamales themselves, mixology experts poured creations from their very talented beverage team. Susan Feniger and Mary Sue Milliken, as well as others who shared their The culinary arts were a big part kitchen secrets with eager guests. of the multi-day celebration. The Culinary Village was located in the Tony Hsieh over the past few years heart of the festival and ground zero has transformed downtown Las to many of the world’s best chefs and Vegas into a vibrant community restaurants. These chefs and more than 50 restaurants provided gastronomic abuzz with boutiques, locally owned delights that made palates dance from restaurants, bars and of course the Zappos headquarters. The good news for the area is the inaugural event sold 40 percent of its tickets to Las Vegas residents, most of whom have not spent much time downtown. After attending the festivities, we have no doubt Las Vegas residents will be spending much more time exploring what the area has to offer.
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. Cuisineist@gmail.com http://CUISINEIST.com
Overall, for an inaugural event, Life is Beautiful was a success. 15 blocks of music, food, celebrity chefs and art showed off the new downtown that is Tony Hsieh’s ongoing vision. We look forward to the continued evolution of downtown over the next year and Life Is Beautiful 2014.
14 The Las Vegas Food & Beverage Professional I December 2013
www.lvfnb.com
Life is Beautiful 2013 By Adam Rains
Photos by Juanita Aiello
Life is Beautiful Culinary Crawl
Not enough can be said to describe the inaugural Life is Beautiful Festival. The bands were prolific, the art was stimulating, and the food was bountiful, varied and was probably the best of any music festival to this date. During the two days of the festival, there were numerous opportunities to have very unique experiences, whether it was with famous chefs, world-class mixologists or one-of-a-kind people watching, and it was a great time. One such unique experience was an event inside the event called the Culinary Crawl.
Adam has a passion for food, wine & spirits. He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is “fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes. www.lasvegascocktailweekly.com
were drifting away from me as I walked to the edge of the festival. My longing was soon ended though. When we arrived at the first venue, which was at a newer buzz-worthy restaurant called Eat (707 Carson), the tables were immaculately yet unpretentiously set, the smell of grilled meat was in the air and my own frenzied anticipation made my feet move expeditiously towards our table. As if sensing my yearning, the wine was poured immediately and frequently (yeah!). Henry Davar and Dahlia Narvaez poured our 2010 Atalon Cabernet Sauvignon from Napa as we eased into our chairs. Soon our table filled with other happy patrons, and plates of grilled meat along with Roasted Fingerling Potatoes and Wilted Kale Salads, all served family style. We dug into our perfectly cooked and marinated NY Strip cooked by no other than “Obie-One” himself, Jonathan Waxman. The rich Cabernet and the grilled flesh were made for each other and surprisingly, the subtle green notes of the California Cabernet were complemented by the kale. After much enjoyment and great conversation, Chef Nancy Silverton of La Brea Bakery and Mozza served a wonderful savory-sweet Rosemary Olive Cake that more than stood on its own but was served with perfectly executed Limoncello Zabaglione. As we wondered if it couldn’t get better, Henry Davar came out of nowhere with a Late Harvest Riesling from the fog kissed Russian River Valley that helped both to cleanse our happy palates and also enrich the cake & Zabaglione. As I prepared to continue our journey on to the next venue, Nancy Silverton and Jonathon Waxman started to grill up more NY Strip for the second seating. With smoke in the air they graciously allowed me to gush over them and didn’t even get annoyed!
and slaw complemented this exactly the way they should have. The cocktail was delicate enough to cleanse but had enough nuance and flavor to stand up to the halibut. Chef Chin’s Shepard’s Pie had a perfect mash potato crust and the rich filling with small morsels of tender yet toothy Wagu beef tongue. The pie was paired with the Tenuta Di Arceno red from Toscana; the dish and pairing took me to a place which was both deep in the bowels of your London butcher’s favorite pub but also somewhere under the Tuscan sun. Yes!
Next was the “Bones and Brews” leg of the crawl at Park on Fremont. As you can imagine after enjoying this array, we were a bit full. I do consider some forms of gluttony a virtue, and when you are given such a grand opportunity such as this, there is no backing down. Especially for this leg of the crawl, how could we resist a chef who is as beautiful as she is accomplished. Cat Cora, who was joined by Michael Shetler It was a stupendous occasion that allowed us from Wirtz Beverage, was serving some down to do what so many of us only dream of. Sit, home BBQ with beer pairings. As we arrived in talk, and eat with some of the best chefs in the the beautiful patio on this cool October evening, world while enjoying their food with world-class they chose to have mercy on us. They started by pairings. It was a chance to hang with these star chefs in an intimate setting and just enjoy In order to help stall the inevitable food coma serving a beautifully light and citrusy beer from their food. The concept was simple. Five chefs, that would be coming, we then quickly made my home town, San Diego. The Green Flash one top chef mixologist, rock star sommeliers, a move towards the second venue, Le Thai on Saison Diego along with smoked salted peanuts and one of the premier cicerones in the state of Fremont Street. The second part of the Crawl both did their best to stimulate our appetites Nevada, all of this within three neighboring and was called, “Tongue and Cheek,” and there once again. With her slight southern drawl Cat enticing venues in Las Vegas’s downtown area. we were lucky enough to have three uber- Cora enticed us to keep going and explained As we walked towards the first leg of the accomplished chefs waiting for us; Top Chef what was next, which were the RIBS!!! The Pork Crawl, the “Rare & Rosso,” there was a nervous Master Rick Moonen and Gerald Chin from The Ribs were done crispy and smoky and the tender anticipation in the air. I was jittery awaiting this Cosmo were poised to make two pub classics beef ribs were literally falling off the bone. They possible once-in-a-lifetime experience but also I with plays on texture while Top Chef’s Marcel were paired with another San Diego zephyr of had a slight longing for the beats of J5MC that Vigneron was mixing drinks to accompany the a beer, the Ballast Point Brewing Sculpin IPA. dishes. We were met at the door by Chef Marcel Made with nine different hops, it manages to be with a light and refreshing cocktail made from complex & hoppy yet elegant. It was the perfect Hendricks Gin, Cucumber Soda, Lavender way to cut through the rich fat of the ribs and Thyme Syrup and fresh lime. As we sat, a very still allowed your palate to continue on its path, jovial Rick Moonen greeted us along with Chef just nice and refreshed. After the ribs and IPA, Chin and they gave us a detailed description of we didn’t know if we could keep it going, but what we were about to enjoy. Chef Rick’s dish what was next? The dessert course, of course! was paired with the cocktail, and he did a simple Of course! A Chocolate Ice Cream Beer Float yet perfectly executed country fried Halibut that was shadowed and bolstered by a Santa Fe Cheek. This lesser used cut has the texture of the Brewing Imperial Java Stout. Perfect end to a most perfect crab one could ever have. The crust perfect night (along with Vampire Weekend!)! was crispy and textured, yet broke perfectly around the halibut cheek; the green tartar sauce All that I can say is, I can’t wait for next year! www.lvfnb.com
December 2013 I The Las Vegas Food & Beverage Professional 15
By Chef Allen Asch
Chef Talk
Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently an Adjunct Professor at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
Vegan Epiphany I was out of town visiting my nephew, the vegan, and not looking forward to going out to dinner. As a born and bred carnivore the concept of eating no meat was not thrilling to me. That would be if he was a vegetarian, but being a vegan we also had to cut out the foods that are derived from animal sources. I do not think I have pondered so thoroughly the thought of eating a non-meat meal since 1982 when the Vegetarian Burger was first commercialized. I had to try it, and then I had to never eat it again. I have had vegetarian meals since, eggplant parmesan is one of my favorite meals, and I have had vegan meals, not that I can recall any of them. That was until last week. I was willing to make the “sacrifice” for my oldest nephew but I did have a restaurant reservation for when I came back to town to have
a 22-ounce Vegetarian/Vegan food has since 1982. There are a lot of good steak dinner, and I planned come a long way since 1982. quality products available and I to order There are a lot of good imagine knowing the Steak quality products available the industry and Tartar as an a p p e t i z e r . and I imagine knowing the the state of life in the United States, As much as industry and the state of this is just the I enjoyed my steak life in the United States, start of the flow of products to meet meal it was this is just the start of the the demand. The not needed to offset the flow of products to meet the ingredient I found most interesting vegan meal demand. The ingredient I was the “cashew that I had a few nights found most interesting was butter.” earlier. Luckily we all the “cashew butter.” shared our dishes I have to so the five of us were able to sample start by saying that I thoroughly enjoyed my vegan meal. Was it 10 dishes and I have to tell you that none of them were overtly vegan enough for me to give up meat, and none of them were inferior or meat and meat byproducts to a dish I could have prepared for life? Absolutely not. Here using animal byproducts. One of is what I learned. Vegetarian/ the lessons I learned was that as a Vegan food has come a long way novice you should stay away from foods that are designed to replicate meat products. I think that if you order something that is made to make you think you are eating meat you will be disappointed. The dishes you should try should be unique nonmeat meals. If a vegan wanted foods that tasted www.designateddriversinc.com like meat they probably would not be a vegan, and I do understand that sometimes exception makes the rule. Without a seasoned vegan with me, I might have been 2-MONTH inclined to order something that sounded meaty, but it definitely BASIC MEMBERSHIP was time to think outside the box. $118 VALUE Food producers on all levels have created unique vegan dishes that perk all of the senses our bodies Membership includes $20 off up to five rides per month possess. Visually every dish came an additional $100 savings! out looking delicious. This was followed by the smells, flavors and textures of the food being enticing. I am not writing a review of a Use promo code XX2376MG restaurant, just investigating the
877-456-RIDE(7433) FOOD & BEVERAGE PROFESSIONAL SPECIAL DESIGNATED DRIVERS AD
JUST $39
Call to sign up
16 The Las Vegas Food & Beverage Professional I December 2013
changes and upgrades that have taken an offshoot industry and made it more mainstream. I can guarantee I will never ever open a vegan or vegetarian restaurant, but I am much more inclined to add a few exciting dishes to a menu that could possibly add new customers and would do nothing to detract from the current clientele. The unique vegan dishes we had were Sweet Peppers stuffed with cashew butter, Mushroom Pizza with cashew “cheese,” Celeriac Ravioli with walnut sauce, Potato Gnocchi and two desserts, Pumpkin Cake and Chocolate Mousse with coconut whipped cream. As a chef the most mainstream vegan dish was the gnocchi. The menu item that I could most see doing as a vegetarian dish easily is the ravioli. I like it filled with meat but the next most common filling is cheese, vegetarian not vegan. The endless choices of fillings and the ability to create flavorful vegan sauces make it a very versatile vegan menu option. The cashew butter was definitely the most diverse component of the meal able to add a “butter” and “cheese” feel to the dish, and so easy to make. Looking at the timing of this article I do want to point out one thing. Not only did I not have tofurkey for Thanksgiving, as a carnivore I cook a Turkey and Prime Rib for the holiday. There are at least 56 vegan and/or vegetarian restaurants in Las Vegas and I know that I will be trying a few of them. Another unique trend is the raw food restaurant and there are at least 5 in town. I think many restaurants should be thinking about adding menu items to reflect this growing trend and lifestyle. www.lvfnb.com
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage
WHAT’S COOKING?
Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries.Email: bob@lvfnb.com
It’s hard to categorize the Sunday Brunch at La Cave Wine and Food Hideaway at Wynn Las Vegas. It’s not a buffet, for everything you choose to indulge in is brought to your table, allowing you to relax and just enjoy. It goes beyond the terminology of a brunch, for the dishes are all on the level of gourmet fare and with unlimited sampling of more than 16 items, you are given the opportunity to experience a good portion of the restaurant’s cuisine. A relaxed setting is accomplished through padded sofa benches, cushioned seats, hammock chairs, mellow music (with a beat), and a section open to an outdoor area overlooking the Wynn pool. As you appreciate this ambience from the comfort of your seat, servers continually deliver appetizers, breakfast items and entrees that include heirloom tomato and mozzarella salad, chilled sweet tomato soup, New York style egg sandwich (with bacon), eggs Benedict (in choices of chorizo, Canadian bacon or steak filet), Angus mini burgers (with sweet onion marmalade), quail egg and ham or
www.lvfnb.com
tomato/mozzarella/caper flatbreads, veal short rib hash, mushroom grits (with a wow factor compliments of truffle oil and pecorino) and loaded tater tots (made all the more decadent with sour cream, chives, bacon, mozzarella and gravy). Finishing touches of yogurt parfait with granola, fresh berry crepe, chocolate chip cookies and brownies are provided for those that managed to save room. The brunch is served every Sunday from 10:30 a.m. with the last seating at 1:30 p.m. The cost is $48 for adults, $28 for children under 12, and Bottomless Brunch Cocktails for an additional $20 include mimosas, sangrias, Bloody Marys, mojitos, caipirinhas and margaritas. For reservations, call 702-770-7375.
My Life as a Judge at the World Food Championships
Photos by Juanita Aiello
Photos courtesy La Cave by Barbara Kraft
Sunday Brunch at La Cave Wine and Food Hideaway
Last month I had the privilege and honor to judge at the 2nd annual World Food Championships. This is called the World Food Championships for a reason, as all entrants must have already proven themselves to be the best in a previous competition to be allowed to compete, and with $300,000 in prize money, it certainly attracts the best of the best. After applying months earlier I happily received notification that I had been selected, one of a group of 300-plus selected from a pool of more than 1,000 applicants. My assigned categories were Sandwiches and Burgers, a selection I was quite pleased with. The first leg of my judging experience was being treated to a reception held at the Golden Nugget pool, which was a chance to rub elbows with the hundreds of competitors and other judges while enjoying treats that included margaritas, marinated quail, meatballs and tacos enhanced with a whole roasted pig. The next day when I arrived to judge I was directed to a tent where I met other judges hailing from all over the country and all walks of life, all of who were as delighted as myself to be selected and one even saying it fulfilled a bucket list for her. As for the judging, the process was very straightforward. Each dish was judged on a scale of 1 to 10 in areas of appearance, taste and execution, with the execution being about overall impression and
if it worked or not. We learned that the ratio of competitors to judges was one to one and were admonished to not discuss the entries while judging them. We were seated randomly in groups of four and given four dishes to judge in each round. A table captain received a tray of dishes for us, and presented a larger display for us to appraise its appearance before we all were given a sample to judge. I quickly learned to pace myself, which proved difficult on those entries that were increasingly hard to put down. While the first round was anything goes, the second round was structured, with a stipulation to make a specific type for the category (e.g. in sandwiches it was grilled cheese and in burgers a patty melt). In each of the four rounds I judged I found all entries to be enjoyable but in each a favorite was evident, and thankfully we got to keep the remnants to nibble a bit more after turning in our scoring sheets. An unexpected component of the judging experience was being filmed and interviewed by the CORE Media Group’s SHARP Entertainment film crew filming a documentary to be aired in 2014. The film crew was cordial and careful not to get in our way, and those of us lucky enough to be interviewed had a chance for our 15 minutes of fame. A handful of celebrity judges were in our ranks, including Chef Vic “Vegas” Moea (TV regular and owner of Vic’s restaurant) and our own LVFNB Pro Publisher & Creative Director Juanita Aiello. The WFC appears to have found a home in Las Vegas, and it has grown exponentially in attendance and exposure with the downtown Fremont Street Experience location making it more easily accessible to the public. While this was my inaugural judging experience, I sincerely hope it will be the first of many.
December 2013 I The Las Vegas Food & Beverage Professional 17
Brett’s BY
SHOWBIZ NEWS
“PANDA!” will make its world premiere at The Palazzo in December with high-flying acrobatics, kung fu, music and dance transporting audiences to a Far East realm. “Absinthe” producer Spiegelworld will create nightly anchor entertainment, “Vegas Nocturne,” at The Cosmopolitan’s new social club Rose. Rabbit.Lie., a social experiment blurring lines between restaurant, bar, club and show beginning Dec. 30. Miley Cyrus will visit the MGM Grand Garden Arena March 1 with her 2014 “Bangerz Tour.”
CLIPS AND TIPS
AEG and MGM Resorts have released images and details of the proposed $350 million, 20,000-seat sports and entertainment venue expected to break ground in April 2014 and open in spring 2016. The Strip’s historic 1959 “Welcome to Fabulous Las Vegas” sign will convert to solar power lighting beginning 2014.
ART INVASION
The Bellagio Gallery of Fine Art will open “Painting Women: Works from the Museum of Fine Arts, Boston” Feb. 14 –Oct. 23, 2014, with 34 paintings by women from 1860 – 1950. Art encounter has opened an exclusive 1,250-square-foot art gallery at The Forum Shops at Caesars highlighting high-end, museum quality art works from private collections including Leonardo da Vinci’s sculpture dubbed “Horse and Rider.” The Knuttel Gallery opened at The VenetianPalazzo exclusively showcasing Ireland’s most famous figurative artist, painter-designer-sculptor Graham Knuttel’s distinctive artwork.
RESTAURANT TIPS
Stan Lee, Marvel Comics co-creator of iconic comic characters Spider-Man, Thor and The Incredible Hulk was first to experience Madame Tussauds’ new 70-seat Marvel 4D Theater along with an array of new wax figures including Captain America, Nick Fury and Tony Stark. Vaudeville-inspired spectacle, Beacher’s Madhouse, will triumphantly return this time at the MGM Grand on Dec. 27 with two experiences: Beacher’s Madhouse The Nightclub and Beacher’s Madhouse The Show. Clean comic Carlos Oscar is booked through to March 2014 in the Shimmer Cabaret at the LVH with no shows in December. “The Phat Pack” headliners Kevan Patriquin, Bruce Ewing and Randal Keith with pianist Joey Singer left the Plaza and open at Bally’s Windows Showroom Dec. 11. “Bill Fayne & Friends Celebrate” at The Bootlegger Copa Ballroom presents a different show every Wednesday revolving around Broadway music. Acro-cabaret variety show “Absinthe” has signed a multi-year extension in the Roman Plaza at Caesars Palace and been a Sin City favorite since April 2011. Tony Award-winning musical “Million Dollar Quartet” that opened last February will continue at Harrah’s in 2014. The Riviera made an agreement with Red Mercury Entertainment to operate new shows at the resort’s venues.
The Morton Group is debuting the 7,000-square-foot CRUSH for lunch and dinner this month at MGM Grand with two distinctive rooms, a “greenhouse” garden, and a dining cellar.
Insomniac’s Electric Daisy Carnival (EDC) will return to the Las Vegas Motor Speedway for its 18th edition dance festival June 20-22, 2014. EDC Week, June 17–23, will offer nightclub and dayclub events at several venues. The Casuarina Casino at The Westin Las Vegas has the new name MAX Casino and the sports book is moving and expanding. Gay nightclub Krave moved back to the Strip recently in the remodeled 20,000-square-foot TW Theater & Nightclub that was formerly the Empire Ballroom. Silk Road at Vdara has been redesigned and reimagined into a 6,500-square-foot contemporary flexible meeting space for up to 300 guests. The Flamingo has redesigned and renovated the Garden Chapel with a main focal point being the infinity sculpture. Las Vegas High Roller, the focal point of The Linq, Caesars Entertainment’s $550 million center-Strip entertainment district, will feature 28 cabins holding 40 passengers and weighing 22 tons. A new Marshalls discount clothing store opened in the Strip’s Showcase Mall.
18 The Las Vegas Food & Beverage Professional I December 2013
Sugar Factory American Brasserie has opened its first off-Strip venue at Town Square. The new 7,000-square-foot brasserie and retail store features a sampling of the company’s signature treats and merchandise. Kristen LoVullo and Ashley Mastowski owners of the custom cake studio Gimme Some Sugar have opened the 1,400-squarefoot Gimme Some Sugar Bake Shoppe in Henderson featuring a relaxed daytime patisserie and intimate dessert and wine bar at night. Presto Neighborhood Café on Rainbow specializes in nutritious seasonal foods made from scratch and recently celebrated its one-year anniversary. P.J. Clarke’s restaurant at the Forum Shops at Caesars closed suddenly and will become a Border Grill. www.lvfnb.com
Late Night Dining with Kim
By Kim Trevino
From Mexico to the Countryside, Jalisco Cantina and Farm 24-7 Introduce New Flavors
Kim Trevino is an avid lover of all food and wine. She graduated from UNLV with her BA in Journalism and Media Studies and her ultimate goal in life is to help those in need and inspire young girls to live the life of their dreams. Her greatest passion is writing and you can visit her own personal blog site at http://lessonsfrommylife-bykim. blogspot.com
Farm 24-7 Aliante Hotel and Casino
Open 24 Hours
Open 24 hours
Photos by Kim Trevino
Jalisco Cantina 6450 S Durango Drive
Jalisco Cantina, a 24-hour Mexican restaurant, brought back several memories from my childhood. From the Mexican-styled décor to the food, everything about Jalisco is authentic. The dining area closes after a particular time, which leaves the cantina open for the remainder of the evening and early morning hours. The late night menu features some of the cantina’s best dishes, including ceviche, homemade guacamole, and queso fundido. After trying the guacamole and queso fundido, which were both delicious and flavorful, I sat down with the owners, Ross and Natasha Williams. Mr. Williams spoke to me about the creative side of the business and the creation of Jalisco, which began when both he and his wife decided to create their own chain after working with another Mexican restaurant company for several years.
“It is a completely different deal and reflects upon our own value, rather than applying someone else’s concept.” The couple expressed to me what matters most in running a business and keeping it not only successful, but authentic and inviting as well. “All our food is fresh and we don’t use any yellow cheese,” said Mrs. Williams. “We only use white cheese, which is very authentic of the Mexican culture. I love the interaction with my customers and every day I choose a different person whose meal I will comp, to make the day about them. Whatever it is you do, you should share.” “There is a tequila theme to our restaurant,” said Mr. Williams. “All guacamole are fresh, there is no greasy cheese, all margaritas are 100 percent agave, and we use real fruit juice in all our drinks. We wanted to make it the way we would want it.”
“The creative side of the business Be sure to try the Chimichangas is the fun part,” said Mr. Williams. and the Los Altos Tacos, as well as their Mexican Pizza and Quesadillas de Hongos. Also, stop by every Tuesday (8-11 p.m.) and Saturday (9 p.m.-12 a.m.) for live music.
Jalisco Cantina is the perfect stop for any foodie looking for authentic Mexican cuisine and quality service that will make you keep coming back for more. www.lvfnb.com
Farm 24-7 at the Aliante Hotel and Casino just opened its doors on November 1; however, it is already bringing attention to its name for its freshly picked produce from local farmers. Dedicated to creating home cooked meals, Farm 24-7 gives off a country-style feeling that brings you back in time to your younger years and dinners around the family table.
Make sure to try some of Farm’s signature dishes such as the Buttermilk Chicken Tenders, Meatloaf Tower, Liver and Onions, and the Loco Moco, a Hawaiian dish with white rice, a hamburger patty, and two eggs smothered in brown gravy. My personal favorite was the Farm Skillet, which contained two eggs, locally seasoned vegetables, country potatoes, and toast. Within the first bite of the potatoes, I was brought back home to my mother’s own “papas,” and a huge smile spread across my face.
The full menu is served 24-hours; however, different menus are handed out accordingly by time. For example, if a guest wants breakfast during Farm’s dinner hours, the guest has the option to choose from From the warm hospitality to the the breakfast menu instead of the genuine interest in customers’ dinner menu. needs, Farm provides more than just great food. Farm has that special One of the best attributes Farm touch, the connection between the excels in is their exceptional service, staff and the guests, which helps to which was present when my server, create an atmosphere dedicated to Serena Silva, greeted me instantly. family. Silva, who has been a server for 10 years, expressed to me what she loves most about Farm and her job. “I personally love interacting with the customers and meeting new faces,” said Silva. “It’s my passion. It’s all I want to do, serve, and it grows on you.”
December 2013 I The Las Vegas Food & Beverage Professional 19
You might call it the second coming of Brooklyn to Vegas.
Brooklyn Brewery makes beer. Good beer. Not only does it taste good and make your meal better but we like to think that since its founding in 1988, Brooklyn Brewery has brewed flavorful beers that enrich the life, tradition and culture of the communities it serves. After all, weren’t many of the early entrepreneurs, casino workers and entertainers who built Las Vegas in the 1960s from the five boroughs of New York City, and Brooklyn in particular? Twenty-first century Brooklyn is represented by The Brooklyn Brewery, a 25-year-old craft brewery from New York’s brawniest borough. Brooklyn Brewery is among the top ten craft breweries in the United States.
astounding town that draws 40 million visitors annually? Brooklyn Brewery was founded in 1987 by Steve Hindy, a former Middle East Correspondent for The Associated Press, and Tom Potter, a New York banker with a hankering to start his own company.
The craft brewing movement now represents more than 2600 breweries that have garnered more than 10% of the $100 billion US beer market. Brooklyn Brewery beers are sold in 25 states and 20 foreign countries.
Living in Beirut and Cairo from 1979-1984, Hindy covered the Iranian hostage crisis, the Iran-Iraq war and the wars in Lebanon. He was abducted in Lebanon in 1980 in a nasty incident in which two Irish UN peacekeepers were tortured and killed. He was sitting behind Egyptian President Anwar Sadat when Sadat was gunned down in 1981.
Brooklyn’s move to Nevada is the company’s deepest penetration of the American West. What better place to sell your brews than the
In Cairo, Hindy met American diplomats who had been posted in Saudi Arabia where alcoholic beverages are forbidden by Islamic
20 The Las Vegas Food & Beverage Professional I December 2013
Law. The diplomats had become avid homebrewers during their three year posting in the Arabian Desert. Their homebrewed beer was superior to the local stuff in Egypt, and Hindy became a fan of their beers. Hindy’s wife Ellen balked when the AP asked him to take his next posting in the Philippines, where President Ferdinand Marcos was in hot water. Ellen had had enough of conflict zones. They returned to Brooklyn with two kids. Hindy took a job with Newsday and began brewing beer in his Brooklyn kitchen. “I had always dreamed of starting my own business, and Brooklyn seemed like the perfect place to start a craft brewery,” said Hindy. “At the turn of the last century, Brooklyn was a major brewing
center, led by the Rheingold and Schaefer breweries, both of which closed in 1976.” Hindy and Potter launched Brooklyn Lager Beer in 1988, a tasty amber lager beer based on the beers brewed in the heyday of Brooklyn brewing. They sold and delivered their own beer door-to-door in Brooklyn. They hired Garrett Oliver to be their brewmaster. Oliver was a founder of the New York City Homebrewers Guild. He had apprenticed with British brewer Mark Witty, a former brewer with the Samuel Smith’s Brewery. Oliver’s first beer for the Brooklyn Brewery was a strong beer called Brooklyn Black Chocolate Stout that developed rich chocolate flavors from a mix of roasted dark malted barleys. www.lvfnb.com
Southern Wine & Spirits Brings Brooklyn Brewery Out West
Brooklyn Brewery The next beer was Brooklyn East India Pale Ale, a hoppy IPA based on the hardy style first brewed in England for shipment to the British Army in India. Oliver and his band of Brooklyn brewers also developed a line of Belgian style beers that are presented in 750-milliliter champagne bottles finished with a cork and a wire cage—certainly an appropriate package for any Last Vegas celebration. Among those beers are Brooklyn Local 1, a 9% alcohol ale in the Belgian tripel style, Brooklyn Local 2, a 9% dark ale, and Brooklyn Sorachi Ace, a 7.5% saison style made with a bright hop first developed in northern Japan. Oliver also presents a line of seasonal beers and specialty beers that change quarterly. He also has been known to serve Brooklyn Black Ops, a strong stout aged in bourbon barrels and then refermented with a champagne yeast. The only problem with this beer, which is explained on the label, is that it does not exist. Brooklyn recently released a bottled version of its assertively hopped BLAST! to get the party started. On the other end of the spectrum, Brooklyn is developing a new low alcohol beer called Brooklyn Half Ale for those in Las Vegas looking for a beer that will get them through a long night of partying. Half Ale is a highly drinkable beer in the saison style. All the Brooklyn beers are at home with the fine dining restaurants of New York City. Indeed, many of the great chefs of Las Vegas—Charlie Palmer, Rick Moonen, Jose Andres, Bobby Flay—are chefs Brooklyn has worked with back East. “We are looking forward to reuniting with these great chefs in Las Vegas, which surely ranks among the great culinary destinations of the world,” said Oliver. In addition to his brewing skills, Oliver has penned three books that have become required reading for beer and food devotees. They www.lvfnb.com
Garrett Oliver, Head Brewmaster, Brooklyn Brewery
are The Good Beer Guide, The Brewmasters Table and The Oxford Companion to Beer, the latter being the first ever encyclopedia of beer. Oliver is widely recognized as one of America’s most knowledgeable beer historians. A series of dinners and special events are planned to introduce Las Vegas to Brooklyn’s fine beers in 2014. Brooklyn beers will be featured at many of the city’s great restaurants and at Brooklyn Bowl, an exciting new bowling alley cum music venue that is slated to open in 2014. The original Brooklyn Bowl is Brooklyn Brewery’s neighbor back East.
the Brooklyn Brewery portfolio as their distributor partner for the state! We are very pleased with the overall customer and consumer demand for these world class craft beer brands. So excited as a matter of fact, that we couldn’t hold off distribution and entry to the market until January, 2014. So while January is our official launch, don’t be surprised if you encounter Brooklyn sightings right away in your favorite
drinking establishments,” said David Bart, Executive Vice President and General Manager of Southern Wine and Spirits, Nevada. In addition to the expansion to Nevada, Brooklyn Brewery will be opening a brewery in Stockholm, Sweden, in 2014. Sweden is the company’s largest export market. Brooklyn will operate the brewery, known as the New Carnegie Brewery, in the heart of Stockholm.
Brooklyn’s diverse portfolio of crafts will officially begin distribution in Nevada, January 2014. Through careful consideration and an extensive search for the right distributor partner to represent their brands, Brooklyn’s Executive team elected to award Southern Wine and Spirits of Nevada statewide distribution rights. “We are excited and honored to represent December 2013 I The Las Vegas Food & Beverage Professional 21
awe-inspiring, by frank gehry. The Keep Memory Alive Event Center in beautiful Symphony Park is the cornerstone of a reimagined downtown Las Vegas, where neon and cliché give way to a ribbon of steel and glass that comes to life under the desert sky. This one-of-akind Frank Gehry-designed space can be tailored to your individual event: corporate or personal, meetings or celebrations. T h e s e a re t h e t i m e s t o re m e m b e r. T h i s i s L a s Ve g a s , b y F r a n k G e h r y.
GRADUATION, BIRTHDAY AND RETIREMENT CELEBRATIONS CORPORATE EVENTS, MEETINGS AND RECEPTIONS AWARD PRESENTATIONS WEDDING RECEPTIONS PRODUCT LAUNCHES BAT / BAR MITZVAHS GALAS
702.263.9797 EVE NTCENTER@KEEPMEMORYAL IVE.ORG KEEPMEMORYALIVE.ORG/EVENTCENTER 888 W. BONNEVILLE AVE. LAS VEGAS, NV 89106
KEEP MEMORY ALIVE
EVENT CENTER
By Crystal Marie Crystal Marie is the brand ambassador and journalist for The Las Vegas Food & Beverage Professional. She is a leader in networking, excels in persuasive writing and has an extensive background in sales and marketing. New to the Las Vegas area, she is ready and willing to try anything when it comes to food, as food is the way to her heart.
Industry Nightlife in Vegas
KEEPIN’ IT LOCAL (off the Strip and what also where the cute ladies from the kitchen come some might call a ‘dive bar’): running into the bar, all smiles, to take your Latenight burgers and shuffleboard at Rum order and then deliver food to you. I am always noticing people in and out of the café as well, for Runner on Spencer and Tropicana. dine-in or take-out. 24 hour food, cocktails, and gaming No cover and no dress code Living only a couple blocks away from a great bar that not only provides free WIFI to customers but serves a full menu 24 hours a day makes Rum Runner my home away from home lately. More of a sports bar than a dive bar and somewhat quiet and comfortable through the morning and afternoon, this place is usually jumping by 6 or 7 p.m. Locals love heading to Rum Runner after any day or night shifts as the bar and café stay open 24 hours a day serving an excellent $4.99 burger which some loyal customers call ‘the best burger in LV.’ The 17 flat screens keep Rum Runner really busy during all NFL games and the bar stays busy late in the night for pool players, shuffleboarders, gamblers, foos-ballers, or the folks who just want a nice cold beer or cocktail as they enjoy the atmosphere of this place. I always receive superb service here, always enjoy the music, and I’m always happy with my food and drinks, along with more than reasonable pricing! I am never bothered as I work away on my lap-top, usually taking a break to chat with the friendly staff and owner, Geno Hill, who has owned Rum Runner for 24 years and has a 2nd Rum Runner location on Pecos and Desert Inn. Both bars run great food and drink specials, especially during NFL games. Rum Runner is the place to be for Green Bay Packer fans.
This place truly is a hidden gem, makes you feel right at home, and you will definitely want to come back. WHAT EVERYONE IN THE INDUSTRY IS TALKING ABOUT RIGHT NOW: Holidays in Las Vegas and Brittany Spears!?!? We Las Vegas locals tend to have family visit around the holidays not only to celebrate with the ones we love, but because it seems to be a ‘quieter’ (if there is a such a thing in Las Vegas) time of year for us to enjoy having company in town. Strip hotels definitely go all out for the holidays and since this is my first holiday season in Las Vegas, I personally am looking forward to visiting the Bellagio Hotel to see the extravagant Christmas décor. Of course Las Vegas is the place to be for New Year’s Eve! I cannot wait to spend the craziest night of the year in America’s craziest city and take in the exceptional firework show that everyone keeps telling me about.
Not only does Brittany Spears start her residency at Planet Hollywood Dec. 27th but on NYE Bruno Mars will be performing at The Cosmopolitan with Calvin Harris spinning a block away at One of the fabulous morning bartenders, Darrin, Hakkasan Nightclub. On the north side of the takes great care of me as I have been known to Strip Lil John will make an appearance at Tryst spend breakfast and lunch at Rum Runner, usually night club and Stratosphere will put on its annual going for the biscuits and gravy in the morning NYE party high up in the sky with possibly the and a burger in the afternoon. The burger really is best view for the firework show. my favorite and they have all the appropriate addon options as well, such as fried egg, blue cheese Hotels all over Las Vegas will offer specials and packages throughout the upcoming holiday crumbles, 1000 island and more. Don’t be intimidated as there are no windows season, but if you’re looking for more of a quiet around the bar itself but a glass front to the café, night and to get off the Strip away from the city called the ‘Badger Café,’ which is adjoined to chaos, check out my article covering The Westin Rum Runner by a glass door. Badger Café is at Lake Las Vegas on page 33.
INDUSTRY INSIDER INFO: Sunday – Thursday; Locals free in every open nightclub!!* *Subject to change when nightclub hosts a special event or DJ. Locals enter in the general admission line and must have valid NV ID. Contact me in advance for any nightclub bottle service or V.I.P. treatment. Crystal Marie - 720-212-8048 Crystal.marie@lvfnb.com Check out www.showtickets4locals.com for complimentary show tickets and discounts. This is a very cool site for Las Vegas locals and you must have NV I.D. to sign up. Check out www.stayandplayhere.com to received discounts for hotels, activities, spa and nightclub discounts such as the New York New York roller coaster and one of my personal favorites, Siegfried & Roy’s Secret Garden and Dolphin Habitat. Must have NV I.D. to sign up.
INDUSTRY NIGHTS SUNDAYS XS (Wynn) Lily (Bellagio) Body English (Hard Rock) Hakkasan (MGM) www.lvfnb.com
MONDAYS XS (Wynn) Marquee (Cosmo) Gallery (Paris)
TUESDAYS 1OAK( Mirage) HYDE (Bellagio) PURE(Caesars Palace) Moon (Palms)
WEDNESDAYS Chateau (Paris) Surrender (Encore) LAX (Luxor)
THURSDAYS Hakkasan (MGM) TAO (Venetian) HAZE (Aria) Tryst (Wynn)
December 2013 I The Las Vegas Food & Beverage Professional 23
HUMAN RESOURCES INSIGHTS By Linda Westcott-Bernstein
Linda Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees. Linda has written a self-help book entitled “It All Comes Down to WE!” which offers guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on Amazon or Google books.
Phone:
702-326-4040
Email: LindaBernstein@cox.net
Booksite: ItAllComesDowntoWE.com
HR
Question of the Month
The Value of Employee Engagement Every business should desire to have fully engaged employees. What does it mean to be engaged in the business? Engaged is defined as committed, as to a cause or effort. Do you believe that your employees are committed to your success? And, if so, how do you know? What does engaged look like in your business? There is something you need to know before you can evaluate if you have employee engagement. Employee satisfaction and engagement are two entirely different things. Satisfied employees may be happy, but they may also be doing just the bare minimum just to get by and collect a paycheck. That certainly isn’t your ideal workforce. To support an engaged employee population you must supply them the tools and resources to become engaged. So, what critical tool supports employee engagement? Connection. So, how can we connect with our workforce? (Connection is defined as embracing the thoughts, reasoning and focus of another’s actions.) • Encouraging understanding for the boss’s goals and areas of focus. • Sharing knowledge of and support for the future direction of the company. • Establishing a foundation which supports personal empowerment. Engaged employees are 100% committed to the success of the organization and give all of their discretionary effort to make sure things happen. Engagement is also defined as the degree to which your employees are personally committed to success by doing a better job than what is required to just hold that job. The behaviors of engaged employees is distinctly different from satisfied employees. Engaged employees are: 1. Persistent. 2. Proactive. 3. Adaptable. 4. Empowered.
In addition, let’s take a look at a few indicators of what an engaged (not just satisfied) workforce looks like. While moving through this list, reflect upon how things work at your organization. Engaged means… - Employees take on new challenges and learn new skills eagerly. - There is a sense of camaraderie within your teams and across departments. - Problems are proactively resolved, instead of constantly being reactive. - The majority of employees regularly exceed performance expectations without prompting. - Customers are wowed by the guest service they receive. - Managers are advocates for the contributions of their team members. - New and creative solutions come from your employees on a regular basis. Would several of these indicators accurately describe the employees in your organization? If not, what are you doing that hinders engagement at your workplace? Regardless of your shortfalls, your most strategic goal for the future should be to have a workforce that makes a positive association with engagement and behaves in engaged ways to ensure the success, and ultimately, survival of your organization.
Next month’s topic: Employee Opinion Surveys are a Good Thing Does your organization conduct employee opinion surveys? How often do they have them and do they share the results with you? Share your comments on this topic or a situation. Send to LindaBernstein@cox.net. Responses for next month’s column earn a copy of my book (see above, left). Be sure to include your mailing address when sending useful responses.
For current rates visit www.lvfnb.com/advertise.html or Contact Crystal Marie at crystal.marie@lvfnb.com
24 The Las Vegas Food & Beverage Professional I December 2013
www.lvfnb.com
Beer Dinner with Toshi from Hitachino Beers & Kiuchi Sake
Photos by Adam Rains
Chef Anthony Bourdain Season Finale at Atomic Liquors www.travelchannel.com/tv-shows/anthony-bourdain
Photos by Adam Rains
Glittering Lights at Las Vegas Motor Speeway www.glitteringlightslasvegas.com
Photos by Adam Rains
www.lvfnb.com
December 2013 I The Las Vegas Food & Beverage Professional 25
World Food Championships 2013
Friends, Food & Fun in Las Vegas By Mike McCloud President/Founder of the World Food Championships I’ve been visiting Las Vegas on a regular basis for about 15 years now, the past three in a serious way as a part-time resident and major event developer. And yes, I’ve been known to spend significant time at the tables. Perhaps a bit TOO much, considering my “luck” or lack thereof! But here’s the interesting thing about that timeframe and my personal experience. At some point, somehow, I evolved from a bright-eyed tourist, someone who was enamored by all the glitz and glamour, to a person who truly feels at peace and at home in a city that never runs out of energy.
That’s why launching the World Food Championships two years ago in the city of fortune and fame made perfect sense to me. Where else can you find the DNA of a perfect venue for the largest food fight in history? Stories of rags to riches. Equal opportunity for any stack of chips. A history of championship titles and epic events. Countless options of daring, dazzling entertainment. And a world-class culinary scene that is fast becoming the talk of the nation.
Photos courtesy MMA Creative
It might sound a bit funny. But here’s what I tell people about Las Vegas now. From the Strip to Downtown, from the high rises to the high limit tables….it’s really NOT about being lucky. It’s about knowing how to WIN.
Yes, “Only Vegas.” A city that revels in a sultry reputation at times, but one that also reveals a soul and an incredible group of community leaders when you look under its colorful felt. So now, after crowning two World Food champions, awarding more than $600,000 in prize money, and investing more than $2 million in a major food enterprise here, all while bringing thousands of foodies to this town to create an even bigger economic impact, I am very proud to call Las Vegas my second home and the crown jewel to the World Food Championship enterprise. But more importantly, I am humbled and thankful that so many leaders and organizations here have embraced our celebration of cuisine competition. From integrated partners like Le Cordon Bleu, CSN and UNLV, to media partners like this magazine, Greenspun and Clear Channel, to venues like the D, Golden Nugget, El Cortez and Caesars, to visionaries like Downtown Project and LVCVA, from individuals like Vic Vegas to Chris Meyer and Mayor Carolyn Goodman….our road to the most exciting food championship in the world has been paved by many “locals” who have lent us their time, their energy, their influence and their passion. The payoff for all of our efforts will occur soon, as a six-week TV series chronicles the road to food fame and fortune this next spring on an A&E network channel. In addition to the world of Food Sport, the City of Las Vegas will become the ultimate beneficiary of all this exciting promotion and visibility. And as the rising tide of WFC brings an even bigger wave of economic buzz and activity to Vegas for many years to come, I simply want to say THANK YOU to all of our local partners, vendors, supporters, sponsors and competitors. In reality, all of YOU are the true champions. I stand in awe of your tireless efforts and invaluable inspiration. And for that reason, I think I’ll amend my statement about my personal gambling in Las Vegas these days. To be associated with such a group of fantastic, passionate, hard-working people and organizations, in the most exciting city in the world, sure does make me one lucky guy.
26 The Las Vegas Food & Beverage Professional I December 2013
www.lvfnb.com
Chef Michael Chen
World Food Championships 2013
2013 World Chef Champion by Juanita Aiello
Photo by Giovanni Ledon
The second annual World Chef Challenge took place during the World Food Championships in November, with 20 competing chefs eyeing the prize of not only holding the title as World Chef Challenge champion, but also a purse of $5,000 and a Southern Pride commercial smoker. To get to the final table, each chef had to win their competition of the day - Thursday featured downtown Las Vegas chefs, Friday Las Vegas chefs chosen by an online consumer media contest and Saturday chefs from across the United States hand-picked by the WFC. After three days of competition it came down to last year’s World Food Championship’s Chef Challenge winner Travis Brust - Executive Chef at the Williamsburg Inn, in Colonial Williamsburg; Joe Parrino – Executive Chef of Andiamo at the D; and Michael Chen - Chef de Cuisine at Yellowtail at the Bellagio. After submitting their final dishes, the decision was made – the honor went to Chef Michael Chen, wowing the judges with his Lobster and Scallop with uni, bacon and micro shiso in a tomato dashi broth. I consider Michael a personal friend, so besides being excited for his win, I wanted to know more about him and how he stomped his competition; here’s what I found out. What is your educational and career background? I was very fortunate to decide on a career path at a young age. I enrolled and attended the Culinary Institute of America after graduating high school. I graduated with a Bachelor’s degree in 2002. I spent a lot of time working in restaurants during high school, so cooking wasn’t completely new to me. Many people were shocked that a “young chef” won the World Chef Challenge, that “youth prevailed over experience.” I have worked under some of the top chefs in the country. Anyone that knows me or has followed my career knows that I wasn’t the complete underdog as far as experience goes in the competition, even though many people, including the media, perceived it. How did you end up competing in the World Food Championship’s Chef Challenge? I was approached by Greenspun Media to participate in an online poll. I guess the viewers want to see me participate and compete, so I was offered a spot in the WFC World Chef Challenge. www.lvfnb.com
Travis Brust was the “man to beat.” Do you think your experience on Chopped gave you an advantage to beat last year’s champion? Absolutely. Being on Chopped was a great experience and taught me a lot about competition cooking and staying calm under pressure. They have really short time restraints and tough ingredient combinations they make you work with. Being filmed for national television doesn’t help calm the nerves either. I also do ACF cooking competitions when I have time as sort of a professional hobby, so that helped a lot too. How has the win affected you personally and professionally? It hasn’t affected me too much personally. It did take some time for everything to sink in and for me to realize that I am the 2013 WFC World Chef Champion and what an honor/ achievement it was. Some people recognize me every now and then and stop to congratulate me. It has given me many opportunities professionally. I got to meet and network with a bunch of great chefs and industry professionals; companies are approaching
me with being involved with their products, future events, etc. Because you are versed in Asian cuisine, do you practice “the harmony of five flavors” (salty, sour, spicy, bitter & sweet), and do you think that palate-pleasing balance was the secret to your win? Balance is a very important part of my cooking philosophy, not just the Asian repertoire of it. Making simple, balanced, flavorful, well executed, consistent food, plated unique, yet practical is what I’m all about. That’s what I was taught by my mentors and that will always be the cornerstone of my culinary thought process. All of these facets were definitely my “secret” to winning. Did you feel like you had anything to prove during the World Food Championships? I went in to this thing wanting to make Vegas proud. I wanted to show that Las Vegas is a city with culinary caliber that can compete with any other major food city in the country. I think I was able to get that point across.
December 2013 I The Las Vegas Food & Beverage Professional 27
World Food Championships 2013
Photos by Joe Fogarty
Food Fight on Fremont Street
By Joe Fogarty
sandwich.” Despite being cheesier than a standard Philly cheesesteak, the team avoided getting too complex with the flavors. “We tried to keep it ‘man food’ with simple, basic ingredients,” said Sabrina, one of the CSN volunteers. Bates’s team also opted to create a sandwich for the competition. The aptly named “Cool and Spicy Cucumber Sandwich” combined the spicy sausage with yogurt to “cool the palate” according to one of the students. They then added some Worcestershire sauce to create an even more unique tasting This year’s 2nd annual World Food led by a chef, had thirty minutes experience for the judges. Championships saw its first Food to prepare a dish from an array The final creations were judged Fight on Fremont Champ. Held at of ingredients which included by Emily Ellyn, best known as the Fremont Street Experience, the Campbell’s own brand of hot link a former contestant on Food final showdown took place between sausages. Network’s Cupcake Wars, and two teams led by past NFL greats Campbell’s team offered up the Simon Majumdar, a recurring Earl Campbell and Bill Bates. Each “Lucky Lady Sandwich” which judge on various Food Network team, consisting of two College of he described as an, “Ooey, gooey, competition shows. Ultimately, Southern Nevada culinary students cheesy play on a Philly cheesesteak Campbell’s simple reimagining
28 The Las Vegas Food & Beverage Professional I December 2013
of a classic staple won out, but it was a close call. Majumdar noted that there was a “pleasant Greek flavor going on underneath the spice” in Bates’s sandwich, but he felt that it was overpowered by the Worcestershire and he described Campbell’s entry as a “really rich, over-the-top, beautiful sandwich.” Though only one team could win the title belt, the CSN students who volunteered for the event all had positive things to say. A member of Bates’s team, Axael, volunteered last year and returned this year because he got to meet some great chefs who he said gave him some inspiration for future recipes. Campbell’s teammate, Sabrina, had similarly positive things to say, “It’s an amazing experience for anyone who is interested in culinary networking and this is the perfect place for it – Fremont. And nobody paid me to say that.”
www.lvfnb.com
World Food Championships 2013
The
By Chef Allen Asch
Ultimate Bacon Experience Salad with a slice of crispy bacon. The dessert section of recipes included Apple Pie with bacon chips, Brownies, Blondie’s and Chocolate Truffles all studded with bacon pieces. The Chocolate Truffles were the highlight of the food I tasted. Most of the bacon used was maple bacon prepared by the sponsor, Wright Bacon. Visitors also received a shot of Bakon Brand Vodka that you could not expect a more bacon infused flavor from; my only thought here is that it might have been more exciting chilled or mixed with some tomato juice. Obviously this event was a big hit, with the line for the early tasting event going around the corner. The first of the two 2-hour tastings was such a hit the line to get in continued for 45 minutes after the starting time. Everyone got in and there was no chance that they were going to run out of food.
Photos by Joe Fogarty
As part of the World Food Championships there were two ticketed events: the first one was a training session for BBQ competition judging, and on Saturday November 9th the second event was a tasting event of bacon dishes prepared by the Culinary School, Le Cordon Bleu Las Vegas. This epic event is in its inaugural year and they already are planning on returning next year. The recipes that were prepared were a selection of the recipes created for 2013 Bacon World Championships. The recipes were prepared by the students of Le Cordon Bleu College of Culinary Arts. The appetizer recipes included a moist and tender Bacon Bread Pudding, a seasonally appropriate Pumpkin Soup with maple bacon where the maple flavor permeated all parts of the soup. The appetizer section also included a Macaroni
Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently an Adjunct Professor at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
The sponsor for the event was the Wright Bacon Company, which does a four-hour or double smoke for their bacon. The company spokeswoman said that the World Food Championships approached them to sponsor the event since they are considered the “biggest and best” bacon company. The company started in 1922 and still
uses the same process to bring their product to market. They are a part of Tyson Foods now. They sell both wholesale and retail and have a 43% market share of stack pack bacon. I, for one, am looking forward to a return next year and building on a great event.
Wright Brand Bacon Preview Party at Commonwealth
Photos by Alyssa Mayhew
www.lvfnb.com
December 2013 I The Las Vegas Food & Beverage Professional 29
Professional Chefs Prefer
Natural Gas
Choose natural gas and serve with confidence. High-efficiency natural gas equipment can help your business reduce operating costs and increase your profitability. You’ll also ensure fast and precise temperature control, making it easy to bring out the best flavor in your food.
TRY IT BEFORE YOU BUY IT! Our state-of-the-art Foodservice Demonstration Kitchens in Arizona and Nevada allow you to test and find the best natural gas equipment to suit your needs. Call Lorri Davidson at 702-876-7368 to schedule an appointment.
Commercial Rebates Available Scan this with your mobile device.
Enjoy additional savings on commercial foodservice equipment with Smarter Greener BetterÂŽ rebates. For more information, visit www.swgasliving.com/taste or call 1-800-654-2765.
By Victoria Pindrik Victoria Pindrik has a passion for the hospitality industry and is
Epicurean Corner
currently a senior at the University of Nevada, Las Vegas, pursuing a degree in Hotel Administration. She holds the position of Marketing and Public Relations Coordinator for
Photos by Victoria Pindrik
UNLV Epicurean Society.
No tricks this past month, just a bunch of treats for the Epicurean Society club. We went to Marinelli’s at the M Resort in Henderson where we had an amazing 8 course meal that included a salami and cheese platter, a flatbread pizza, fried calamari, paste e fagoli soup, panzanella salad, mushroom risotto, fried chicken cutlet with asparagus, and a variety of finger desserts. We would like to thank Chef Mark Sandoval and his crew at the M Resort for putting together this fabulous dinner and Adrien Camposano for bringing this idea to the table and making it happen. Next treat was an outing to Forte European Tapas Bar & Bistro. Our club’s advisor Al
Izzolo arranged an evening dining extravaganza. The dishes, starting with an assortment of tapas, included traditional Georgian entrees, followed by a mixed sausage and meat platter, Serbian hamburger, Uzbeki rice, Russian beef stroganoff, and we finished off with middle eastern baklava. A big thank you to owner Nina Manchev for hosting us. Lastly, our major event was with Nevada Beverage Company (local distributor of Anheuser-Busch/InBev/Budweiser) featuring their line of craft beers. What was so special about this event you may ask? It was a food and beer tasting menu with each course being prepared using a different craft beer. Epicurean
worked with Jeff Bradach, who is a marketing coordinator, and he worked with Chef Hertzman to set up the dinner; Mark Lawson, a Craft Brand Department Manager who assisted in brand selection, menu pairing and video selection for the presentation; Melissa Long-Higgs, a Craft Brand Department Team Member who helped in the recipe selection and entire presentation; and lastly Bill Leaver who is a Craft Brand Department Team Member and was a presenter at the event. A big thank you to our chef instructor Dr. Jean Hertzman and our student chefs Greg Dreyer, Matt Fischer, and Hamilton Tran, for assisting Jean and preparing the dishes. We would also like to thank the beverage club for helping pour and assist in the dining and the student volunteers that we got from our culinary classes; without them it wouldn’t have been as successful. We appreciate everybody who battled the inclement weather to get to our event.
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 www.lvfnb.com
December 2013 I The Las Vegas Food & Beverage Professional 31
Christmas Time and New Year’s Eve
By Shelley Stepanek
Spend Christmas Eve or Christmas Day at Hofbräuhaus Las Vegas and enjoy authentic German fare made in celebration of the season. The restaurant will give you a unique remembrance from the normal hotel experiences. Celebrate with your family and learn to enjoy another culture that you will remember for years to come. Both Christmas Eve and Christmas Day, the Hofbräuhaus will be festive and serving up such meals as Split
With plenty of music, the beer garden, and extra special spirit, you can’t do better than a German Christmas. And don’t forget this Pea Soup with Frankfurter Sausage is a great place to celebrate New Soup, garnished with croutons and Year’s Eve! 702-853-2337 www. chives, “Gebackener Tortenbrie,” hofbrauhauslasvegas.com. breaded brie cheese fried golden SUSHI ROKU on the 3rd floor brown and served with winter of the Forum Shops at Caesars salad bouquet, garnished with fried just celebrated its ninth year. Las parsley and cranberries. The main Vegas locals and visitors will get course on Christmas Eve will be some of the best Asian dining Half Roast Duck with Orange Sauce in Las Vegas while enjoying a served with potato dumplings and magnificent view of the Strip. Try red cabbage. On Christmas Day some of their appetizers after a long the main course will change to day shopping, or book all through Hofbräuhaus Roasted Christmas the holidays. They will do their very best to show you their creative menus. Sushi Roku is part of the IDG group, which operates nine successful restaurants and lounges in Los Angeles, including BOA Steakhouse, Katana, Robata Bar and Delphine. 702-733-7373 www. innovativedining.com.
Make your cup the life of the party!
Promote your New Years event with hi-definition, full-color custom cups. Visstun allows you to offer branded souvenirs so people remember the amazing time spent at your venue. Call Visstun Today! (800) 401-2910 www.visstuncups.com ®
Big Brand Look... Boutique Brand Volume! ®
5
32 The Las Vegas Food & Beverage Professional I December 2013
that everyone will remember. With a private chef’s room, holding 14 up to a larger venue for 65 guests, or just maybe yourself and your loved ones, this chic & modern restaurant will make the day. The waiters are superb at pairing wines with the main course, so leave the guessing to them. Try their famous rib eye, black salmon or the lamb, for a main course done to perfection. 702-6329500 www.alain-ducasse.com/en/ restaurant/mix-in-las-vegas. MICHAEL MINA AT BELLAGIO is another absolute star that shines. Closed on Xmas Eve, but open Xmas Day from 5:30-10 p.m., you will have a superb experience. I would also book them for a special New Years Eve menu, starting at 6 p.m. $135 per person starting with Caviar, and Tartar of Ahi Tuna, you have your choice of Sole, Duck or New York Strip for the main course. A special pairing of wine is available for $65. If you choose the 9 p.m. seating the price is $395, with $125 for the wine pairing. Treat yourself just once on a special occasion. 6938199 dmartin@bellagioresort.com for large parties.
NEW YEARS EVE…Be in the heart of the party. Come celebrate MIX AT MANDALAY 2014 at Bubba Gump Shrimp Co. Have all your family in town for located on the 2nd floor of Planet the holidays and show them a view Hollywood Casino on Las Vegas of the city? Well, you might book Blvd. An unlimited view of the your holiday meal at miX at the top Strip. Party is from 9-1, featuring of Mandalay Bay for an unlimited an open bar all night, with a full picture of our fabulous town. entrée buffet and a champagne toast Open for Xmas Eve and Xmas at midnight for only $99 per person. Day from 5:30 to 10 p.m., miX is Visit www.bubbagump.com for one of those outstanding places more details.
Photo courtesy Bubba Gump Shrimp Co.
Photo courtesy Hofbräuhaus Las Vegas
Tower—roast duck, roast pork and veal bratwurst with red cabbage and potato dumpling, both days topped off with Warm Holiday Bread Pudding appropriately named “Black Forest.” This marvelous dessert is served with chocolate ice cream, holiday spiced cherries and whipped cream.
www.lvfnb.com
The Westin Get-away at Lake Las Vegas–Vacation and Staycation in One
By Crystal Marie Crystal Marie is the brand ambassador and journalist for The Las Vegas Food & Beverage Professional. She is a leader in networking, excels in persuasive writing and has an extensive background in sales and marketing. New to the Las Vegas area, she is ready and willing to try anything when it comes to food, as food is the way to her heart.
place to kick back and take in what The Westin has to offer. The fabulous Spa Moulay is located inside The Westin and although this lovely hotel seems to cater only to those who need to unwind and relax, they have an excellent way with families as well. The resort has a variety of activities for kids and parents creating a great bonding experience for the whole family. Along with two very large pools and a water slide, there is volleyball, a putting green, bird-watching, a walking/running trail, a sports court, kayaks, fly-fishing, stand-up paddle boarding, bike rentals, and even boats available for rent nearby at Lake Las Vegas Marina. Some companies have even been known to hold ‘paddle-boat board meetings.’ After waking up in my amazingly comfortable bed, I was looking forward to meeting Matt after hearing all the amazing things about his past and present at the resort. He invited me to breakfast at Rick’s Café and breakfast was delicious; I went for the eggs Benedict. Talking This past November I had the pleasure of taking they consider the ‘best kept secret’ of Lake Las to Matt was inspiring as I could hear the passion my best friend (my dog) to The Westin Lake Vegas. Marssa not only offers an impeccable in his voice as he explained his part in helping dining experience but is a AAA Four-Diamond Las Vegas Resort and Spa, where we enjoyed a The Westin operate the tremendous way it does. tranquil over-night stay unlike anything I have award-winning restaurant that really keeps locals His experience at the resort, getting married experienced since living in Las Vegas. The coming back not just once a week but sometimes and on many other occasions with his family, Westin at Lake Las Vegas really does something two or three times a week. After doing some really touched me. He genuinely cares not only completely different than any Strip or city hotel, research, I found that the name Marssa means about the hotel and resort but what it offers to its as they not only offer but promote a healthy and ‘by way of the sea’ and the sushi and sashimi is guests. Something really cool Matt was telling relaxing experience. From rooms to paddle- about as fresh as it gets at Marssa. Chef Kazuki me about was his family’s experience roasting boats this hotel really knows how to help guests Tozawa, along with his culinary team, delivers marshmallows and making s’mores on the beach unwind, take in the simple beauty of mother- a very unique and seasonal menu with a variety there at the resort, which is something they offer of fish and meat. Marssa is great for casual nature, and just flat out feel good. every Friday night. dining and/or special occasions; you just can’t Not only is The Westin a great get-away go wrong as the floor to ceiling windows offer Matt has also put together a great package for those who visit and want to experience an outstanding view of the mountains and lake. I available Nov. 1 - Dec. 22 for one night, two something different than the typical ‘Vegas’ went for an all sashimi meal and was impressed people, and includes dinner, breakfast, and night, but a fabulous place for locals to renew with every bite as I enjoyed a cold sake with my lunch for only $199. Pay an additional $24.95 and refresh. There is something to be said about meal; I left full and happy. per person and receive unlimited alcoholic a luxurious hotel surrounded by a lake, palm beverages also. trees, fountains and fireplaces. My dog, Alize, Matt Bolden, The Westin’s Director of I am not sure who enjoyed the experience more, Marketing, is not only doing some great things and I really enjoyed the crisp November air and my dog or I. Alize was totally exhausted on our for the resort but before ever being employed, fresh fall breeze that surrounds Lake Las Vegas was actually married there, as the resort offers way home after swimming in the water and this time of year. stupendous wedding packages. Lake Las Vegas chasing toys in the grass. I definitely recommend After chatting with some Lake Las Vegas locals is rich with beauty inside and out but still carries spending a night or two at The Westin Lake Las I found out Marssa, a world class Japanese and simplicity and comfort. With vaulted ceilings Vegas as I will absolutely be sending my family Asian-Fusion restaurant inside the hotel, is what and a Berber culture feel, the lobby is a great and friends out there.
www.lvfnb.com
December 2013 I The Las Vegas Food & Beverage Professional 33
Green Financing and True Costs Pricing Paying for Our Path Back to Sustainability
By Michael Oshman Michael Oshman is the founder and executive director of the Green Restaurant Association (GRA), a national non-profit organization formed in 1990 to create environmental sustainability in the foodservice industry.
Most of us would never be able to own a home if we couldn’t pay it off over 30 years. But, we have a value in America to help people attain home ownership, so the banking industry, government, insurance, and the general populace have created the necessary structures in order to have our homes financed and paid over 30 years with reasonable interest rates. Almost all of our environmental concerns can be addressed with the same type of thinking to finance the well being of our larger home, the planet we inhabit. It is an investment worth making, and its financial and altruistic payback would be manifold.
Green Financing
Let’s take LED bulbs for example. They can cost $10+ each, versus their incandescent counterparts. But they can save up to 90% on energy and bills, each year. They usually pay back in about 2 years. That means that after 2 years, a restaurant will be saving 90% on its lighting bills. Because lighting accounts for 13% of the electricity consumption at a restaurant, that can account for an overall savings of 11.7% each year. Many of these bulbs last 5 years and have warranties from 3 years and up. That is an annual savings of thousands of dollars that every restaurant should be reaping. But most don’t, because the initial investment stops them. If we had standardized green investment financing with an active education campaign to our businesses, then it would be obvious that each restaurant wouldn’t have to wait 2 years for their payback and wouldn’t have to put a major initial outlay. They would save more monthly than they would be paying. That is immediate savings that no restaurant could refuse. It is a secure item to finance, so the financial institutions could charge rock bottom interest rates. It’s backed up by the guaranteed savings of the item. This is true of kitchen equipment and all energy efficient items. Streamlined green financing and simple to use “plug and play” financial tools along with major education would allow for rapid energy efficiency changes across the country in a short period of time. We are not talking rate-payer money, tax money or regulation. We are talking a free-market approach that all sectors of society could get behind.
True Cost Pricing
I first heard the concept of True Cost Pricing from Jim Bell, Ecological Designer, author and previous San Diego Mayoral candidate. Whereas Green Financing could make rapid change immediately without requiring major shifts to our economic system, True Cost Pricing is more complex and gets to the roots of our society’s environmental problems. The basic concept is this: each product we use has an environmental and financial price, and if we paid the full environmental and financial price of each product, then the economy would naturally favor those products that are cleaner, less dangerous and more sustainable. So, what are the “true costs” of a product? Let’s take oil, for example. The costs include the environmental and financial impact of finding, securing and extracting the oil; distribution via ocean barges; truck distribution; storage at gas stations; emissions from pumping; and
emissions from burning the fuel. The last item, emissions, are currently not included in the “true cost” of the product. Somebody pays for those emissions. In California, Prop 65 warnings will tell you of the danger of what we inhale when we pump, and we know all too well the air pollution caused over the past 100 years with our fossilfuel based economy. Those emissions have had major respiratory effects in cities like Denver, Los Angeles, and all across the country. Right now, Beijing is being hit hard with car pollution and its adverse health effects. If we quantify the health care costs that have resulted from those car emissions, along with the lost days of work and productivity, along with the lost years of life due to disease that result from poor air quality, there is an empirical financial cost. That cost is a result of the extracting and burning of fossil fuels. Right now, those costs are dispersed and paid for by health care companies, health care premium payers and our tax base that pays for government to monitor and legislate air pollution. It is paid for by the average person who suffers from respiratory diseases caused or exasperated by poor air quality, and it is paid for by the overall productivity of our business and GDP. True Cost pricing is when those costs that are externalized are then internalized back to the product causing that damage. In this case, those emissions’ costs would be calculated and attributed back to the cost of a gallon of gasoline. Then, when we pay at the pump, we would be paying for the True Financial Cost of that gallon of gasoline. Even though the same environmental damage will be taking place, what is now happening is the consumer is paying the true cost of that gallon of gasoline… and the costs are not being borne by tax payers and premium payers. Two things happen here: 1.) Those internalized costs at the pump go to pay for the real costs of having an extractive and deleterious product; and 2.) More importantly, that product becomes more expensive and makes the environmentally cheaper product to be actually financially cheaper in the marketplace. Therefore, the marketplace begins to favor those products whose environmental costs are low to none. Products begin to compete equally on their full merit without some products externalizing some of the costs to be paid by an entity other than the producer or consumer of the product. With Green Financing and True Cost Pricing, we could cut out major financial waste across the globe, while increasing the quality of life for all from the Philippines to New Jersey to New Orleans… and all across the globe.
34 The Las Vegas Food & Beverage Professional I December 2013
About the Green Restaurant Association 2013 marks the 23nd anniversary of the Green Restaurant Association’s (GRA) founding in 1990. The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. For two decades, the GRA has pioneered the Green Restaurant® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA is endorsed by scores of national environmental organizations such as NRDC and Environmental Defense, and esteemed trade organizations including the New York State Restaurant Association, Orange County Restaurant Association, and America Public Garden Association. The GRA is also an Energy Star partner. In 2010, Citysearch announced the GRA as their official Green Restaurant® listing partner. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information visit www.dinegreen.com. 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
Major Creates the WOW Factor at Three Square Las Vegas “Simply outstanding!” was just one of the fabulous comments overheard by guests at the Major Products tasting event last month at the Three Square Food Bank, Las Vegas. Major introduced three new lines to market, inviting a guest list of Las Vegas VIPs, and what an afternoon it turned out to be! The new ‘Simply Taste’ concept by Major was set around 7 different food stations, allowing invited guests to sample delights from around the world using a range of products including Major Mari Base Marinades, Fruit Bases and the incredible Major Shellfish Glace. The Major Chefs, Chris Enright and Kevin Dowling, joined forces with Three Square’s Executive Chef John Hilton and Ryan Brown with help from Le Cordon Bleu volunteers to create some incredible dishes for the guests. The delightful food available to taste throughout the afternoon included Piri Piri Salmon, Tandoori Shrimp, Caribbean Jerk Chicken, and a range of pasta, rice, salad dishes and sandwich fillings. Also on show was a mashed potato stand showing a whopping 8 different flavors of the much loved food including BBQ & Thai flavors – simply outstanding! All of this was accompanied by a dessert station, where guests could sample a range of delicious sweets including cherry & clementine cupcakes, strawberry scones, raspberry yogurt and a delicious fruit punch, all using the 5 Major Fruit Bases. Major Products is very happy to partner with the team at Three Square and continues to donate the equivalent of one meal for every unit of product sold in the Nevada area. This is a big investment and Three Square is delighted to have the constant long-term support enabling them to give back so much into the community. Major plans to hold further events such as this in the future …….so look out for your invite! If you’d like to know more about Major Products or for a product demonstration, please call 1-(800) 222-1296.
New Menu at FIX at the Bellagio
Photos by Juanita Aiello
fixlasvegas.com
36 The Las Vegas Food & Beverage Professional I December 2013
www.lvfnb.com
CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS Al Dentes’ Provisions is a wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants in Las Vegas and surrounding areas. Al Dentes’ Provisions is owned and operated by a former chef with over 20 years of experience. Wherever he worked around the country he was never satisfied with the dried spices available to him so he started his own company where we control all aspects of purchasing, packing and distribution. We pack our spices to be sold and distributed not warehoused for years. We believe this enables us to provide the finest and freshest product available to the foodservice industry. We take great pride in our company, our commitment to customer service and in the products we sell:
• Custom packed Herbs and Spices • Custom Spice Blends • Private labeling • Now Certified Kosher
Check us out online!
Website: www.aldentes.com Online Retail Store: www.cookinginlasvegas.com
now open!
S, N V
GA
PURVEYO RO F
“G
VE
Al Dentes’ Provisions 6960 W Warm Springs Road, Suite 130 • Las Vegas, Nevada 89113 702-642-1100 • 702-617-5686 fax • sales@aldentes.com
S’ PRO NTE UFF” VISIO DEREAT ST
NS
retail store
AL
THE SPICE OUTLET LA
S
EVENTS
AD INDEX
DECEMBER December 5-8 La Cucina Italiana Food & Wine Festival
January 15-17
Aces & Ales
PPAI-Promotional Products Association
www.acesandales.com
International
702-638-2337
www.ppai.org
www.venetian.com Palms Rock & Roll Cocktail Party www.cocktailcityvegas.com
Sports Licensing Show
sales@aldentes.com
www.showproco.com
702-642-1100
January 19-21
December 10 ACF Chef Las Vegas-Christmas Dinner
Marquee Mixology Night www.cocktailcityvegas.com
www.tobaccoplusexpo.com
January 8-10 Potato Expo
page 2
www.smartbarproducts.com 877-777-2441
702-851-8050 Designated Drivers, Inc.
Tobacco Plus Expo International
page 37
www.majorproducts.com
www.bjsrestaurants.com
TPE 2014
JANUARY
Major Products
Chefs for Kids 5 K Run/1 Mile Fun Walk
January 29-30
www.nvrestaurants.com
page 12
SmartBar
www.bigdogsbrews.com
Silver State Awards
702-263-9797
BJ’s Restaurant & Brewhouse page 39
Big Dog’s Winterfest
Nevada Restaurant Association-
www.keepmemoryalive.org/eventcenter
January 18
January 25
NVRA-
page 22
Event Center
702-838-4698
www.chefsforkids.org
December 13
Keep Memory Alive
702-368-3715
www.specialtyfood.com
December 13
page 38
www.bigdogsbrews.com
San Francisco
www.acfchefslasvegas.org
page 12
702-428-0555
Big Dog’s Brewing Company
Fancy Food Show
JCCNV www.jccnevada.com
Al Dentes’ Provisions
January 16-18
December 6
page 8
page 16
Las Vegas
Southwest Gas
page 30
www.swgasliving.com/taste 1-800-654+2765
www.designateddriversinc.com 702-456-7433(RIDE)
Visstun
Green Restaurant Association page 35
www.visstuncups.com
www.dinegreen.com
800-401-2910
page 32
Visually Stunning Custom Cups
617-737-3344
White Soy Sauce
page 31
www.potatopro.com
To see more events, visit www.lvfnb.com/
January 7-10
calendar.htm
Jay’s Sharpening
CES-Consumer Electronics Show
Don’t See Your Event Listed Here?
www.jayssharpening.com
World Food Championships
www.cesweb.org
Email Your F&B Events to Info@lvfnb.com.
702-645-0049
www.worldfoodchampionships.com
page 36
www.whitesoysaucefood.com page 40
Let’s Get Together at BJ’s! Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES® Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT
CENTENNIAL | 702-851-8050
|
SUMMERLIN | 702-853-2300
|
HENDERSON | 702-473-2980
join us for HAPPY HOUR Mon.– Fri. 3–7PM | LATE NIGHT Sun.–Thurs. 10PM–Close W W W. B J S R E S TA U R A N T S . C O M |
www.lvfnb.com AD_GenHHR_Centenn_BJ5279_r2.indd 1
“Wow – I love this place!”® December 2013 I The Las Vegas Food & Beverage Professional 39 6/12/12 2:04 PM
chEErs to all oUr local and downtown sponsors and partnErs for BEinG thE trUE champions of thE 2013 world food championships!
visit worldfoodchampionships.com