December 2017 - The Las Vegas Food & Beverage Professional

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Issue 12 Volume 17

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A Festive Look at High-End Spirits

with J.R. Starkus Director of Mixology Trade Development at Southern Glazer’s Wine and Spirits of Nevada

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December 2017

CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER

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TIS THE SEASON TO BE JOLLY! And we at LVF&B Pro are delighted to have you back again with us for this final issue…of the year. As we say farewell to a very complex 2017 and welcome a hopeful 2018 we are so grateful for having you as our professional readers and for all your support over the past years. And to our advertising partners we say a very heartfelt “Thank You,” for your support keeps us above the water and brings your products and services to our readers who appreciate you being there.

And so…on with the show!

Our December 2017 issue is dedicated to both the past and the future, so to complement our outlook for the future, our cover feature is centered on high-end spirits and presented by Southern Glazer’s Wine & Spirits of Nevada Director of Mixology and Trade Development James (J.R.) Starkus, a true specialist in the industry.

J.R. takes us through the various products available from a few hundred dollars to a few thousands of dollars and what it all means to us as the end users.

PAGE 5 brings us to Wine Talk and Alice’s Picks for the Holidays. For the record, Alice has been writing for us since 2011 so by next month it will be 8 years, and we thank Alice for such dedication and longevity!

Brett’s Vegas View with Jackie Brett is another staple for the publication over the many years contributing on what’s happening and what’s going to happen in Las Vegas.

This month’s column is no exception, as Jackie takes us through leaving 2017 and what to look for in 2018. Thank you, Jackie, for always being on top of it!

What’s Cooking by our Editorial Director Bob Barnes, introduces us to some current tastings and flavors at Caesars Palace with Sushi Roku and Searsucker restaurants and something to look forward to when visiting these fine establishments. FYI…Bob has been with LVF&B Pro since Day 1 and is greatly appreciated for his undying effort to always push to make the publication better.

Dining Out With The Harrises with Elaine & Scott Harris, who we thank for being with us as contributors and our “Editors at Large” for a number of years, walks us through the USA Team selection for the very prestigious Bocuse d’ Or and the upcoming 2019 International Culinary Competition. Las Vegas is fortunate and proud to be able to host the demos and selection process for Bocuse d’Or 2019.

Thank you to all of our journalists, contributors, photographers and staff for another great year of bringing food & beverage information to our readers. I’d be amiss if I did not include a thank you to our Creative Director Juanita Aiello, who makes us all look good when laying out the publication, and has also been with us since the beginning and a lifesaver many times!

Page 4 Hot off the Grill!

Page 5 Wine Talk Alice’s Picks for the Holidays Page 6 What’s Brewing Page 7 Broads of Bourbon Whiskey at the Rock Getting to know 120 rare and small-batch scotches and bourbons Page 8 Best of the Best Page 9 Product Review Page 10 Chef Spotlight Chef John Courtney, Carson Kitchen

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Page 11 Cheese Boards: Serving Cheese with Style PART I Page 12 Brett’s Vegas View

Page 13 COOK•EAT: Asia Zen & Yoga

Page 23 The Bottom Line Making Social Media-Worthy Food

Page 14 Twinkle Toast Mulling Over Mulled Wine

Page 24 The Big Smoke Las Vegas

Page 15 Our Picks by Adam Rains

Page 25 Dining out with the Harrises The Palazzo Resort in Las Vegas Hosts the USA Team Selection for 2019 Bocuse d’Or

Page 16 COVER FEATURE A Festive Look at High-End Spirits with J.R. Starkus Director of Mixology Trade Development at Southern Glazer’s Wine and Spirits of Nevada

Page 26 Nevada Restaurant Association ProStart®: A Professional Beginning to a Lifelong Career

Page 18 What’s Cooking Page 20 Chef Talk Wonderful Watermelon Page 21 UNLV Epicurean Society

Page 27 USBG Las Vegas Page 28 Talking Shop with Chica’s Lorena Garcia and John Kunkel Page 30 Events Ad Index

Page 22 Human Resources Insights The Holidays…A Time for Reflection, Appreciation and Compassion

December 2017 I The Las Vegas Food & Beverage Professional 3

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

HOT OFF THE GRILL!

November 2017 Mike Fryer

Sr. Editor/Publisher

Our December issue photo cover shoot behind-the-scenes at Southern Glazer’s Wine and Spirits of Nevada in the Wine & Spirits Academy with J.R. Starkus and LVF&B Professional Photographer Audrey Dempsey making it all look good!

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

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

Bob Barnes

Editorial Director bob@lvfnb.com The San Diego Bay Wine + Food Festival was held recently and our Food & Beverage Professional Senior Editor/Publisher Mike Fryer was there covering it all firsthand, as you can see from this picture taken at the Baja Cali Brunch on San Diego Bay. Is he easy to spot with his Panama Jack’s hat?

Juanita Fryer

Elaine & Scott Harris

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

Editors at Large harris@lvfnb.com

Picturd here are LVFNBPro Editorial Director Bob Barnes with iconic Chef Thomas Keller, who hosted a party at his Bouchon restaurant at The Venetian to celebrate the selection of the 2019 Américaine du Bocuse d’Or USA team.

For a full reporting on the competition, see Dining out with the Harrises on page 25.

Juanita Aiello

Adam Rains

Creative Director juanita@lvfnb.com

Beverage Editor adam.rains@lvfnb.com

Advertising sales@lvfnb.com

Article Submissions/Suggestions articles@lvfnb.com

Calendar Submissions calendar@lvfnb.com

Website webmaster@lvfnb.com

Press Relase Submissions news@lvfnb.com

General Information info@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Journalist Wine Talk Alice Swift

Journalist The Bottom Line Ben Brown

Accounting Manager Michelle San Juan

Journalist Brett’s Vegas View Jackie Brett

Journalist Best of the Best Shelley Stepanek

Journalist UNLV Epicurean Society Justin Leung

Journalist Made from Scratch John Rockwell

Journalist Chef Spotlight Leah Schmidt

Journalist Good for Spooning LeAnne Notabartolo

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

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Al Mancini

Journalist Samuel’s Beer Picks Samuel Merritt

Journalists Broads of Bourbon Mary Powers & Delilah Tennyson

Journalist UNLV Spoon University Vincent Kwan

Journalist Pat Evans

Photographer Joe Urcioli

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalist Lisa Matney

Journalist HR Insights Linda Bernstein

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Wine Talk

with Alice Swift

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

See more at www.aliceswift.com.

photos courtesy http://www.locationswine.com/resources

Alice’s Picks for the Holidays

I don’t know about you, but it seems 2017 has flown by so quickly! In the spirit of the holidays, and to ensure everyone has some good wines to pair with their end-of-year celebratory meals, it’s now time for some recommendations for the holidays!

This year, it appears that one of the many wine trends is all about the blends. Since many people are spending their money on presents and large feasts for family and friends, my picks this holiday season will focus on staying within a reasonable budget.

Have any of you heard of the winemaker Dave Phinney? You may have heard of some of his well-known wines under his label Orin Swift: Prisoner, Saldo, Papillon, Abstract, Veladora, and the list goes on. In 2010, the Prisoner and Saldo brands were sold to Huneeus Vintners, who also owns Quintessa in Napa Valley.

More recently, in 2016, E&J Gallo purchased Phinney’s company, Orin Swift, retaining most of the brands. However, Phinney did retain a couple of his wines, as well as his personal plots of land in northern California. My picks for this holiday season are one of Phinney’s retained brands: Locations.

Locations Wine The concept is unique and intriguing, captivating those who enjoy a backstory behind the label.

Phinney is known in the industry as being a risk taker who chooses to be different, from the winemaking to the label artwork and beyond. www.lvfnbpro.com

Locations wine is unique in that each of the wines are sourced from a particular country or region. Phinney chose to throw the rules out the window and utilize whatever means necessary to “produce a wine that represented a country of origin,” even if it meant cross-appellation blending. For many this is unusual because it would then be unable to meet the criteria to meet many country’s appellation designations beyond “table wine.”

The story behind Locations wine is actually quite fascinating: www.locationswine.com/story.

Simple, Complex, and Fun. These are the words that represent the vision of Locations. Creating the best wine that represents the region without compromise or rules, while having fun at the same time. Even the labels are unique in that they each have a single letter displayed, with a small flag detail to the sides.

Under the Locations brand, there is something for everyone. There are Old World wine regions: Spanish (E), France (F), Italy (I), Corsican White Wine (CORSE) and Portuguese Red Wine (P). Then there are New World wine regions, including lesser known states in the US: Argentina (AR), California (CA), Marlborough Sauvignon Blanc (NZ), Oregon Pinot Noir (OR), Washington Red Wine (WA) and Texas Red Wine (TX).

What’s great about these wines? While Phinney has his higher end labels, the Locations brand offers their wines at under $25 a bottle, making

it much easier to obtain high quality wines from regions that often can cost much more.

The wines are a great value for the cost, and Phinney is such a talented winemaker and businessman. I am always eager to see what he comes up with next, because it is sure to stand out in the wine world.

This holiday season, be bold, be daring and try out one of Phinney’s Location wines! After having tried a select few of the wines (F, I, CA), I can say I am impressed and look forward to trying out some of the others.

Have a safe and joyous remainder of 2017 with your family and friends, and I will see you in the New Year!

Until then, Cheers~!

Alice

December 2017 I The Las Vegas Food & Beverage Professional 5

By Bob Barnes

what’s

Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com.

BREWING

He welcomes your inquiries.

Email: bob@lvfnb.com

Two Holiday Ales with Notable Label Artwork Holiday Ales, also called Winter Warmers, typically appear around the prelude to winter and are usually robust malty ales. Here are two quality releases with long histories from breweries that can always be counted on to provide an annual novelty brew for the season.

photos by David Canela

Anchor Brewing Company 2017 Christmas Ale

Morels Hosts Meet the Brewer with Verdugo West Head Brewer Morels Steakhouse & Bistro at The Palazzo hosted a “Meet the Brewer” beer tasting on Nov. 9 with Verdugo West Brewing Company Head Brewer Chris Walowski. The brewery is located in Burbank and just happens to be owned by Market City Caffe Hospitality Group, the parent company of Morels. Chris was an excellent host and happy to talk beer with all attendees. I learned that he is well equipped to be a brewer, with a Master’s degree in biochemistry and several years of professional brewing and consulting experience for some of L.A.’s top craft breweries, including Smog City Brewing.

The tasting included the five Verdugo West core beers: Wax Wing Blonde Lager, an easy drinking, clean tasting, nicely balanced session beer; Brass Jar Hoppy Amber Ale with malt notes of caramel and toffee matched with earthy Columbus and Chinook hops; What Plane? Oatmeal Stout with character of roast, baking chocolate and espresso rounded out by a silky body, compliments of oatmeal; Trustworthy IPA, a solid West Coast IPA that’s not too bitter, but a representative of the style that lets the citrusy hop flavor dominate; and Gigil, a 4.7% ABV pilsner made with puffed jasmine rice. (Pronounced just like giggle, in Tagalog, gigil is the irresistible urge to pinch something cute.) In addition, Chris brought a brett-soured beer and a cask containing Trustworthy IPA with whole leaf Citra hops.

I was most impressed with the Gigil, which Chris said was originally served only at the brewery and their Dragon Noodle restaurant (which was at the Monte Carlo but is now closed), but after it became wildly popular it quickly was moved into the core beer line-up. Of brewing lagers Chris said, “I love making lagers—there is nowhere for flaws to hide behind, so it’s challenging.

Lots of restaurants right now are looking for light lagers.”

You can head out to Burbank to the brewery tasting room where you will find 12 brews on tap, or make a much shorter trip to Morels where you will always find the five aforementioned core beers pouring.

Since 1975 Anchor Brewing has created a distinctive Christmas Ale, available from early November to mid-January. A collector’s item for many beer aficionados, the fun is having some now and saving some to taste later to compare with other vintages. The recipe is different every year, along with the ubiquitous tree depicted on each year’s label. Since ancient times trees have symbolized the winter solstice and the earth’s rebirth, and this year’s label depicts the Santa Lucia fir, which is limited to California’s Santa Lucia Range along the central coast of California. (To view all 43 versions of the Christmas tree label, visit https://www.anchorbrewing. com/beer/christmas_ale/labels. The recipe and ingredients are a heavily guarded secret, and while each year’s version has similarities of spices and floral characteristics, Anchor Brewmaster Scott Ungermann says, “This year’s Christmas Ale has a strong malt profile that is enhanced with wintry spices. It has flavors of creamy bittersweet chocolate, coffee, roasted malts and toasted nuts, with a rich, smooth, velvety mouthfeel.”

Deschutes Jubelale

This annual treat from the Bend, Oregon Deschutes Brewery has been been helping us get through the winter season since 1987, with this year’s version marking its 30th anniversary.

The brewery’s dedication to art is evident, as it has selected a local artist each year to illustrate the label. The 2017 version features Bend, Oregon artist Marylea Harris’ work, which for the first time ever, features not one, but a series of custom snowflake-themed illustrations. Each snowflake, the artist says, is “unique and full of complexity and detail.” Jubelale differs from many of Deschutes Brewery’s other beers in its malty and dried fruit character, along with notes of cocoa and toffee and the use of EKG hops, which have a light herbal and spice quality.

Local Brewery Releases Beer Named for Nevada

Henderson-based CraftHaus Brewery has joined the ranks of breweries brewing lighter hued easy-drinking brews with the release of its new Silver State blonde ale. Named for the nickname of Nevada and released on Nevada Day weekend, the new branding of the label was designed by Head Brewer Steve Brockman. He intentionally left out the brewery’s iconic cuckoo clock logo and depicted Sunrise Mountain, a Southern Nevada landmark, to represent strength and Nevada’s pioneering spirit. Silver State is now available year round in twelve-ounce six-pack cans and on draft.

As always, great beer happens in Vegas!

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BOURBON Whiskey at the Rock

Getting to know 120 rare and small-batch scotches and bourbons.

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

photo by Ashley Flaig

Broads of

By Mary Powers & Delilah Tennyson

Mary, Trey Zoeller and Delilah drink whiskey and talk sharks.

Back in October, Total Wine decided to throw a little shindig at the Red Rock Resort and Spa, and we were invited. Press passes? Yes, please. This gave us a chance to dust off the old fanny pack and battle it out against introversion. Part whiskey sampling, part fundraiser for the Keep Memory Alive Foundation, we knew right when we walked into the venue that this wasn’t going to be a run-of-the-mill tasting. This was going to be a night of whiskey speed dating—quick sips, hellos and on to the next. With our commemorative plastic cups in hand, we got to work getting to know as many whiskies as possible.

We were first greeted by Sam Bracamontes who was excited to show off a chunk of the Diageo scotch portfolio he was sampling out that evening: Dalwhinnie Distillers Edition, Buchanan’s 18, Mortlach Rare Old and Lagavulin Distillers Edition: only some of the best scotch we’ve ever tasted, no big deal. We took some to go, said our good-byes, and were on to our next introduction: Sia Scotch. Founded by the first American woman to ever create a blended scotch whisky company, Carin Luna-Ostaseski knows her whisky. She also apparently knows us, so we had a chat and a dram and let’s just say this whisky deserves the praise that it has been getting (a double gold at the San Francisco World Spirits Competition). If you see this lightly peated, primarily Speyside/highland mix on the shelf, try it.

After quite a few scotches, we decided we were ready to carefully navigate around the pool to where our fellow bourbon kin were gathering: Jefferson’s, Wild Turkey, Buffalo Trace, Heaven Hill, Four Roses, Larceny and Garrison Brothers all in a row.

There we stood. Lurking on the outskirts, waiting for our chance to make conversation so we could talk to Trey. Delilah started commenting on how Trey wrestled sharks and that he’s basically the Dos Equis man, but with whiskey. She said a lot of other weird things too, but it worked and we were able to make our way over to hang out with a whiskey icon. Trey is a really neat guy by the way. He’s always experimenting with different barrels and flavor profiles. Loves wine. Adventuring. Possibly a Die Hard fan, but we can’t be certain. We sampled at least five of the whiskies from the current collection including Pritchard Farm (way better than the Chateau Pichon), www.lvfnbpro.com

Ocean Aged and the Old Rum Cask Finish. He is definitely on to something with his creations. Time got away from us, and we soon realized we pretty much hung out with Trey for about a quarter of the evening (oops).

To round out the night, we stopped by Wild Turkey to say hello to Eddie Russell (the cool bourbon drinking grandfather we both never had), had some Decades and ventured over to Garrison Brothers (mostly intrigued because of their $100+ price point). We met Charlie the co-owner and he insisted that we all take selfies and try their three signature sips: Cowboy, Single Barrel and the Flagship. This Texas whiskey instantly tugged at our bourbon strings and we definitely think that the juice is a great buy. The story of how they adapted to making bourbon in Texas and how Elmer T. Lee had a strong influence on the brand’s beginning made us fall in love with Garrison Brothers.

Overall, there were seriously just so many to try we didn’t even put a dent in the whiskey talent pool. If these whiskies were real dates though, we would have attempted to get all of their numbers. We’re hoping that Total Wine decides to put on more events like Whiskey at the Rock that allow people to experience a higher caliber of whiskey and story-telling. We’d take drinking whiskey with Trey Zoeller and Eddie Russell over those other tasting events with mass crowds and strange pan flute music any day.

Sam Bracamontes proudly displays his epic whisky hoard.

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By Shelley Stepanek

Best of the Best

Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.

Disaronno Wears Missoni Launch Party at the Mansion at MGM For the fifth year in a row, the most popular Italian liqueur in the world introduced a new limited edition, Disaronno Wears Missoni, designed by the Italian fashion house Missoni. With its well known zigzag stripes of the Missoni brand, the warm colors of the liqueur show through the bottle. In the past Disaronno has teamed up with various other designers, including Versace, Cavalli, Etro and Moschino for their year-end bottle.

The Disaronno bottle becomes a collector’s item, a perfect gift for fashion addicts. Disaronno is a wonderful gift to put under the tree, or for anytime of the year. The partnership between Disaronno and Missoni, as for the two previous Icon editions, also sells a smaller bottle in mini three-packs with three different shades of Missoni.

Missoni and Disaronno together had a fantastic launch party at The Mansion at MGM. Three different Disaronno cocktails: Wears Missoni Westside, with Disaronno, vodka, Ancho Reyes Verde, lime, beet, cucumber, mint and demerara syrup; the Special Angela 20, with Disaronno, vodka, lemon and ginger beer; and the Midas’ Tears, with hibiscus tea- and cinnamoninfused Writers Tears Whiskey, bitter cube Jamaican #2 bitters, and edible gold. Peking duck, huge trays of eggplant, humus, parmesan cheeses and vegetables were part of the lovely food arrangements. Individual boxes of chow mein noodles, cold Chinese salads and plenty of little Asian side dishes were presented. Outside in the fabulous courtyard, filled with waterfalls, was a large area with the hand-crafted desserts. There was entertainment on the piano in the main hall, and outside was a duo, the Bridge Cellos, a great twosome that have performed with many wellknown stars including John Rich. Matt Borgard, Director of National Accounts for Disaronno, hosted the party.

Restaurant News We’re all sad to see the fantastic Salute restaurant at Red Rock Resort closing. But we have heard there will be a new nationally known chef, who has one venue already on the Strip, coming. Unami Burger at SLS is now serving a huge Impossible Burger. It’s a double cheeseburger made with the fantastic combination of all vegetables that sizzles as it is cooked. We wrote an article a few months ago when this vegetable burger premiered. The Tropicana has opened Savor, The Buffet, in its quest to have all new dining areas throughout.

A Few Things to Do During the Holiday Season The Ice Rink at The Cosmopolitan is now open and runs through January 10. The Boulevard Pool becomes a winter wonderland with 4,200 sq. feet of real ice. As you skate there is the opportunity to feast on seasonal food and beverages including spiced apple cider and hot chocolate. There are plenty of glittering lights and soft snowfall drifting down and cheerful holiday songs. Look out at all the lights of the Strip and beyond.

Las Vegas Motor Speedway has its annual Glittering Lights Las Vegas!

Located just 10 minutes from Downtown Las Vegas, the holiday drivethrough spectacular featuring over 3 million LED lights weaves its way through a 2.5-mile course through the speedway. All money raised from this event goes to charity, so pack up the car and head out for a fun evening.

The merriment opens at dusk.

There is Holiday Havoc at the Palms, The Nutcracker at the Smith Center, I’m Dreaming of a Wine Christmas at Downtown Container Park, Mystic Falls Park at Sam’s Town and the dazzling Bellagio Fountains.

Don’t forget to dine at the Top of the World at the Stratosphere for a view overlooking the lights of the city, The Gospel Brunch at House of Blues every Sunday morning, or see one of the many Xmas shows. Human Nature adds some Xmas tunes, Terry Fator has his show totally about Xmas, Legends changes out their costumes and scenery at the Flamingo.

Have a Merry Xmas and a wonderful New Year.

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Product Review

By Bob Barnes

Kill Cliff Recovery Drinks We’re all familiar with energy drinks, but what about a beverage to drink before, during and after working out? The categories of Endurance Sports and Recovery Drinks is well represented by the Kill Cliff line.

Created by a Navy Seal, the drinks offer clean hydration, deliver electrolytes without high doses of calories, are naturally sweetened and contain no artificial flavors. Even better, they come in very appealing and quaffable flavors of Blood Orange, Lemon Lime, Pomegranate Punch and Blackberry Lemonade. The Recovery Drinks are lightly carbonated, deliver 100% of the daily recommended allowance of Vitamin B12 and 45% of both Riboflavin and Niacin and are only 15-20 calories. The Endurance varieties are suggested to be consumed before and during training and contain a slow release low glycemic carb for sustained endurance, 470 mg of Potassium and are 110 calories. Kill Cliff is an official partner of the Navy Seal Foundation, and a portion of every can sold goes towards supporting these warriors and their families.

To view the whole line of drinks and to order, visit www.killcliff.com/endurance-drinks.

WUJU Hot Sauce Anyone who knows me well knows I love hot sauce so much I could drink it out of the bottle and add them to most dishes. Although most have a similar flavor, I’ve found one that stands out from the rest: WUJU. Named for the founder, Lawrence Wu, his concoction is a mustard-based hot sauce with a sweet side, blending 16 all-natural ingredients like agave nectar, mango, curry, habanero and Thai-inspired spices & flavors. It comes in Original and (slightly) Extra Hot and I find both to be a delightful, delicious unique blend of heat and sweet. And, I must confess, I did enjoy sipping straight from the bottle, but I’m sure that’s not recommended for everyone.

For more info and to order, visit wujuhotsauce.com.

Book Review

Atlas of Beer: A Globe-Trotting Journey Through the World of Beer

By Bob Barnes This extensive tome published by National Geographic is a match made in heaven for beer connoisseurs and geography buffs. Divided into sections delineating major countries of the world, each entry maps out where the breweries and craft beer pubs are, the history and historic moments of beer in the region, what beer styles are prevalent and descriptions of the styles and what to expect at the local breweries. Also useful to world travelers is how to order beer in the various languages spoken in each respective country. Full color pictures throughout the book depict interesting sights of the country landscape and images of the beer hot spots.

The authors are Nancy Hoalst-Pullen—Associate Professor of Geography and Geographic Information Science Director at Kennesaw State University, a self-proclaimed “Beer Doctor” that teaches about the geography of beer; Mark Patterson—Professor of geography and the Environmental Studies coordinator at KSU, who studies sustainability trends in the beer industry; and Garrett Oliver—renownd Brewmaster of Brooklyn Brewery. www.amazon.com/National-Geographic-Atlas-Beer-Globe-Trotting/dp/1426218338

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December 2017 I The Las Vegas Food & Beverage Professional 9

Chef Spotlight Chef John Courtney, Carson Kitchen

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

As the culinary director and chef at Carson Kitchen, Chef John Courtney stays busy. With various experiences both in opening restaurants and cooking, Chef Courtney’s passion and excitement for the culinary

How did you get interested in cooking?

I was born in the San Francisco Bay area and my family cooked everything growing up, and we had a family cookbook. My parents professionally weren’t chefs, but on the side they did a lot of catering and opened their own small pie and cake business. I spent a lot of time helping them with that and it helped spark my desire to be a chef at an early age.

But I started as a bank teller at 16 and became a manager at a branch after I graduated high school. So I was kind of thrown into a path that made life comfortable, and even though I enjoyed it, it wasn’t what I loved. At 27 I quit and was an apprentice for six months at a restaurant in Walnut Creek, CA under a French chef who was a family friend. He swore I was too old and that there was no way I’d ever become a chef, but I grew up in a family where we had the ‘if you want to do it, you can do it’ type attitude. So I worked with him for free for six months, and then continued to work with him while going to culinary school full time at CA College of Arts and got my associate’s degree.

What were some of your early jobs in the kitchen?

Culinary school required an externship and I started working for a company called Left Bank Brasseries. The chef’s uncle lived in France where he owned a three-star Michelin restaurant and they sent me to work over there.

I was there for eight months. After France I moved to Carmel and worked for a family with a winery and three restaurants, and did some chef work at Casanova Restaurant and La Bicyclette for a while. Then the chef I had apprenticed for called me up and invited me to come to Vegas with him to help with a project, and I’ve been here for eight years.

Where have you worked in Las Vegas?

I worked for a catering company when I first moved here for the casinos where we would do 40,000 canapes a week sometimes. I learned mass production, which was very beneficial to me. It was great learning large-scale food production. Making 3,000 fruit skewers is

photo courtesy Carson Kitchen

industry is evident through his work.

a process. That was a platform for my next What’s the menu like at Carson Kitchen? few jobs. I was hired by Born and Raised to The original approach of Carson Kitchen build their first concept, and after that I went to RM Seafood and then eventually went off- was to show the guest something they may not Strip for a bit. When I went back to the Strip have had before but give it to them in a way they understand. For example, our deviled I worked at The Venetian for four years, and eggs: Everyone has had deviled eggs but helped build DB Brasserie and Yardbird. I then switched from management and worked maybe not everyone has had caviar. So we put at B&B as a line cook. Opening restaurants them together and it’s an eggs-on-eggs play. takes a lot of time, so I wanted to scale back That concept has been the approach since the a bit and see what line cooks were going beginning and that’s what I continue to use: through to bring my mind to a different place. great flavors and an approachable concept.

Then I came to work for Cory Harwell, and was hired to take on the culinary director role We change the menu three to four times a year and always try to push new or unique and I’ve been here for two and a half years. ingredients.

What do you enjoy about opening restaurants?

What do you enjoy doing when you’re not I got a hang for openings. I really enjoy working? meeting new staff, being in a new place and When I’m off work I try to keep my mind off creating new menus and bar programs. I work, and not let this work overwhelm my like to train the staff and build the bridge personal life. Cooking is part of my personal between the back-of-house and front-oflife, though. I have a wood-fired oven in my house. Openings can be challenging, and I backyard that I like to cook and host parties think chefs in general have to have the quick with. It’s impossible to get away from cooking on their feet mentality and learn how to adapt because I love it so much and it’s my lifestyle. things and make them work.

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Made from

By John Rockwell

SCRATCH

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

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

Cheese Boards:

Serving Cheese with Style

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

Part I

There is a difference between cheese platters and cheese boards. Cheese platters are stacked with cheese, meats, nuts and fruit, and are meant for large groups—they are made for feeding frenzies. Boards are about presentation and appreciation.

A good cheese board is almost like a painter’s palette—actually that’s a good metaphor, because tasting is sometimes about seeing the “colors” separately, but also about blending, pairing and experimenting. A good cheese board features cheese as part of a panoply of textures and senses—sweet, salty, hard, soft, sour, acidic, savory or blue, just to name a few possibilities.

There are no hard-and-fast rules for building a cheese platter. Consider your audience and consider what’s available.

Don’t go overboard. As Marnie Clarke, co-owner of Cheese Cave in Claremont says, “Sometimes people say odds always look better, but sometimes four, two, or even one cheese is perfect.” There are special cheeses that are seasonal and rare— like Jasper Hill’s Winnimere or Uplands Cheese’s Rush Creek Reserve—that are special enough to stand alone. Other combinations on a board could include different styles of cheese, like a hard or semi-hard cheese, a soft-ripened cheese and a blue. Perhaps different milks could be featured—cow, goat, or sheep. Cheese boards could even feature international regions or domestic locales. If you don’t know the group, a crowd-pleaser like a triple-creme is always a nice inclusion.

But whatever you choose, the board should be attractive and inviting, and open to experimentation with flavor and texture combinations. Bread or crackers are a must for most people. I like making my own crostini, pan-toasted in butter. Whatever you do, have fun, and experiment. The following is a pictorial journey of some So-Cal locations I’ve found that offer attractive cheese boards.

Wheel House Cheese and Wine

Bottlecraft Beer Shop and Venissimo Cheese

12954 W Washington Blvd, Los Angeles, CA 90066 424-289-9167 (dark Mondays)

photos by John Rockwell

3007 University Ave, (North Park) San Diego, CA 92104 619-376-1834

Right between Culver City and Marina del Rey, Wheel House Cheese and Wine is the cheese lover’s equivalent of a production brewery tasting room.

There is a spacious back patio where you can take your cheese board along with a bottle of wine or beer (when I visited the beer offerings were limited).

The shop does regular Wednesday wine tastings, and has special events that feature melted Raclette or another special cheese selection.

Their taster boards are the “Monger’s Choice Small” at $18 that offers three cheeses, quince paste, macron almonds and crostini, the “Monger’s Choice Large” ($25) that offers five cheeses, and then “The Wheel House” ($30) which offers three cheeses and three meats along with some Cornichon, if you’re into tiny pickles. Like all good cheese shops, you should communicate with your cheesemonger about what you like and what you want to avoid.

It does help to speak the language of cheese. My board included VonTrapp Farmstead Oma, Red Witch and Monte Enebro, a wonderful goat cheese that is encased in blue mold. Our board was not for the faint of heart! www.lvfnbpro.com

Nestled in the vibrant North Park neighborhood, the successful Bottlecraft bottle shop teamed up with San Diego’s Venissimo Cheese in 2014 to offer a unique cheese and beer tasting experience. In their small, but accommodating table area, you can order the preset “Bottlecraft Pairing” ($10 for small and $20 for large) where the shop chooses the cheeses and beers (tasters separate), or try the “Trifecta” ($20) where you customize your board (and for $8 more, they’ll add some meat).

My “Trifecta” board included Chimay’s Vieux, the much-sought-after Martell and Son’s Stinking Bishop, paprika-washed Spanish Ibores and La Chaux’s Petit Vaccarinus. Dried apricots, corn nuts, and of course crostini came with this very special board. With a craft beer sampler, and plenty of cheese and beer-related conversation, it was a little piece of heaven in North Park.

December 2017 I The Las Vegas Food & Beverage Professional 11

Brett’s

By Jackie Brett

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

Email: jackiebrett@cox.net

Bavette’s Steakhouse & Bar paying homage to Gilded Age opulence opened as part of the Monte Carlo’s makeover into Park MGM. Rosina being unveiled at The Palazzo this month is an elegant 65-seat cocktail retreat with a “Champagne Call Button.”

Celebrity chef Giada De Laurentiis with a namesake fine-dining eatery in The Cromwell will open her second Strip restaurant, Pronto by Giada, at Caesars Palace in late January.

The Tropicana’s new dining experience is allyou-can-eat Savor, the Buffet.

Cravings buffet at The Mirage introduced Chef’s Table offering a new VIP treatment.

With a cafeteria-style approach, Cafe Sanuki opened in Chinatown serving perfect udon noodles.

Rodeo steakhouse Wrangler Grill opened at the Silver Nugget in North Las Vegas.

Galleria at Sunset mall offers three side-byside restaurants Larsen’s Grill, World of Beer and GEN Korean BBQ House with outside free parking lot entrances. Next year, Bobby Mao’s Chinese Kitchen + Mexican Cantina will bring two cuisines under one roof at the main entrance.

Tanked TV host Brett Raymer opened his third Donut Mania valley location with a fourth one by year’s end.

HOLIDAY HAPPINESS

Sam’s Town’s Winter Wonderland with Santa’s workshop and laser light show at indoor Mystic Falls Park is available through Jan. 1.

Holiday-themed shows on the Strip include: “Legends in Concert” at the Flamingo thru Dec. 30; Terry Fator’s “A Very Terry Christmas” at The Mirage thru Dec. 25; and Human Nature’s “Jukebox” at The Venetian thru Dec. 23.

Nevada’s largest holiday drive-thru light show, Glittering Lights at the Las Vegas Motor Speedway runs through Jan. 7.

Ice rinks providing winter fun include: The Cosmopolitan’s at the rooftop Boulevard Pool thru Jan. 10; Green Valley Ranch’s backyard pool area Winter’s Village thru Jan. 7; and Wet’n’Wild’s Christmas Town thru Dec. 31.

2018 ENTERTAINMENT HIGHLIGHTS

The free Las Vegas Connection Live Radio/ Stage Show takes place 3:30-5 p.m. every Thursday in the Grandview Lounge at South Point.

DJ Diplo has extended his exclusive residency at Wynn-Encore through 2019.

Elvis Costello will bring his brand new show, “NOW/NOT NOW,” to Wynn’s Encore Theater for six dates Feb. 28-March 10.

Elton John’s final 14 performances of “The Million Dollar Piano” at The Colosseum at Caesars Palace are scheduled April 28–May 19 and Rod Stewart will return for the eighth year of his residency there in June 2018.

Jeff Foxworthy will headline at The Venetian Theatre Wednesday-Thursday, Jan. 24-25.

YouTube personality Markiplier will bring his “Markiplier’s You’re Welcome Tour” to The Joint at Hard Rock Jan. 7.

British glam metal outfit The Darkness will bring “Tour de Prance” to Brooklyn Bowl at The LINQ Promenade Friday, March 30.

Country singer Dylan Scott will perform at The Foundry inside SLS Friday, Jan. 12.

The inaugural Emerge Music + Impact Conference moved its prior three-day November schedule to April 6-8.

NEWS ABOUT TOWN

photo by Erik Kabik

DINING EXPLOSION

SHOWBIZ FLASHES

“The Cocktail Cabaret” is a new 5 p.m. show on Cleopatra’s Barge in Caesars Palace with four veteran singers and four-piece band led by pianist Philip Fortenberry.

Masters of Illusion, the hit CW television series, will debut a limited engagement in the Jubilee Theater at Bally’s on Dec. 6.

Topless revue “X ROCKS” from “X Burlesque” creators opened in The Back Room at Bally’s with 10 p.m. performances.

Comedy impressionist Gordie Brown started an open-ended run with 9:30 p.m. shows at Hooters in the Night Owl Showroom.

Master magician Dirk Arthur opened a new version of his “Dirk Arthur Wild Magic” show at the Westgate Cabaret.

“Purple Reign,” the world’s No. 1 Prince tribute-show starring Jason Tenner, started a new residency at the Tropicana.

Michael Grimm, America’s Got Talent season five winner, is performing every Tuesday night in the Piazza Lounge at Tuscany.

12 The Las Vegas Food & Beverage Professional I December 2017

The LINQ Promenade plans to build an overhead $20 million Fly LINQ with 10 sideby-side zip lines.

Excalibur’s new Ultimate 4-D Experience opened showing three movies plus The Polar Express through Jan. 2 in a 72-seat special effects theater.

Caesars Palace completed the $100 million renovation of its Palace Tower with 10 luxurious new 29th floor villas.

The Spa at Trump underwent a complete remodel.

The William Carr Gallery opened at the Grand Canal Shoppes featuring original photography artwork.

UNTUCKit, direct-to-consumer apparel brand, opened its first Nevada location at the Fashion Show mall.

Local CraftHaus Brewery has launched Silver State beer, available year around in 12-ounce, six pack cans.

Starting Jan. 11, Parks and Recreation will hold weekly Pickleball scramblers at the Plaza’s rooftop courts.

Legendary Freed’s Bakery new reality show Vegas Cakes is airing on the Food Network.

Las Vegas makeup artist Lissette Waugh’s accredited L Makeup Institute has opened an expansive retail location at Tivoli Village.

Salt Room LV in Summerlin celebrated a threeyear milestone with its encased Himalayan “salt cave.”

SPORTS RELATED ITEMS WNBA’s San Antonio Stars will relocate with new basketball team owners MGM Resorts International and play at the Mandalay Bay Events Center in 2018.

The Las Vegas Lights Football Club (FC) unveiled its logo with team colors – blue, yellow and pink and will play in the United Soccer League (USL) in February 2018.

Vegas Aces Training Centre, new home of the Vegas Aces Volleyball Club, is Southern Nevada’s first dedicated volleyball facility.

The Raider Image with official team merchandise opened in the Galleria at Sunset mall. www.lvfnbpro.com

By K. Mike Masuyama Ph.D. Mike Masuyama is a bi-cultural science-technologybusiness consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles.

COOK•EAT: Asia Zen & Yoga

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

Zen is a school of Buddhism. In China where it transferred from its birth in India, Zen was strongly influenced by the tradition of Taoism, becoming a distinguished sect of Chinese Buddhism. It traversed through Korea to Japan, where again it blended with a local faith of the polytheistic Shinto.

There Zen has been worshipped for the peace of mind not only by Zen monks but also Samurai or ordinary soul seekers. A part of the Zen spirits is often seen in an inscription on a stone column at a Zen temple gate reminding us of no alcohol, no strong smelly herbs like garlic or onion and no females once passed into the Zen premise. Today in Japan, Zen is recognized as an act of purity and goodness being believed by some people, though no one appears to follow the strict doctrine. No alcohol and no females, Japanese or many of us cannot even think about today!

Into the western world Zen was transplanted, where some people practice for attaining tranquility and healthy living through meditation or diet, respectively, in busy routine days.

George Osawa (Jyosui Sakurazawa in J-name) introduced his interpretation of Zen about 80-90 years ago in France. Then it spread into our society particularly after the Vietnam War when our values diversified.

His followers greeted an idea of Zen Macrobiotics based on the Chinese Yin-Yang theory, for healthy diets. He recommends balancing between positive and negative natures of foods in eating heavily with brown rice and plant origin foods. It seems to me his advice is not strict vegetarian eating but a balanced diet of animal and plant foods with minimal intake of red meat that would uplift combative desires. I personally use his flying vegetables and meat or seafood with a little bit of vegetable oil along with some water in a wok for a less oily, less calorie stir-fry dish.

Zen or Macrobiotics is not a magic bullet to cure dietary misbehavior or to attain our ultimate goal for health or longevity. Rather it appears to me an option to change from routine carnivorously-inclined eating to more omnivorous or conscious of our eating. The Macrobiotics theory has actually stimulated our consciousness or concern with what we eat for health, longevity and safety including food additives, vegetarianherbivorous, or organics after all.

Yoga originated also from India for meditation, spreading along with Buddhism and Hinduism. Yoga has been practiced by those who are serious about such religious meditation for centuries in Asia. Yoga is likely to be practiced rather by static movement for concentration at a deep place in one’s soul. It is transformed or utilized in our exercise practice not so long ago. No sweating by running, pushing or pulling is required like gym exercise. Gym exercise is dynamic for burning or shedding fat without thinking much, while Yoga is static for concentrating in thoughts about ourselves deep in mind. By Yoga, a pause or momentary www.lvfnbpro.com

tranquility may come to you in busy daily moves. By the way, I do not see many heavy structure persons doing Yoga. They go to gyms. Therefore I recommend going to a gym if you feel over the standard and then practice Yoga if you come within the standard for thinking about yourself. Another Asian exercise, Tai Chi, originated from self-defense in China, is closer to Yoga to seek serenity through slow movements.

If interested, eat in reference to the Zen Macrobiotics idea or at least try once in a while and then do Yoga when ready. They are nothing religious or too Asian or too feminine but only one of your options to attain a healthy body and soul in our life. I will spread my dusting Yoga mat more often after a little bit more physical exercise. A sound mind lies in a sound, healthy body.

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

December 2017 I The Las Vegas Food & Beverage Professional 13

Twinkle Toast

photo by Erin Cooper

Mulling Over Mulled Wine

By Erin Cooper & Christine Vanover

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

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

The definition of “mull” as a verb was first documented in the 17th century and means to warm a beverage, especially wine, beer or cider, and add spices and sweetening to it. It is believed that the first societies to drink mulled wine were the Ancient Greeks and Romans in an effort to keep their bodies warm during the winter months. It is also believed that during this time mulled wine was typically made from leftover wine, often of lesser quality, and that spices were added to enhance the flavor and make the wine more palatable.

Mulled wine experienced an increase in popularity in the Middle Ages, and during this time Europeans added spices not only to make less appealing wines taste better but also because they believed the spices would help promote health and avoid sickness. Herbs and flowers were also used as natural sweeteners and flavor enhancers. For them, even bad wines were often safer than drinking water, especially in polluted urban areas.

In the late 1800s, European mulled wine became closely associated with Christmas, and it has been a popular holiday tradition in many parts of the world ever since. Most countries have created their own unique blends with a wide variety of additives such as port, rum, brandy, orange, lemon, cloves, cinnamon, nutmeg and star anise to name a few.

A German friend of ours passed along the following simple recipe for mulled wine, or in this case Glühwein, which was inspired by the mulled wine stands found at German Christmas markets.

Simple Glühwein Recipe 750 ml bottle of dry red table wine (i.e., merlot, cabernet) 1 1-2 oz rum (or brandy) 2 oranges, sliced 2 oranges, the juice squeezed out 7 cloves 2 cinnamon sticks 1 star anise 1/4 cup sugar (more can be added to taste) Heat the red wine, spices, orange slices and freshly squeezed orange juice in a saucepan on low for 15 minutes. Do NOT boil! Add the rum and sugar, and stir until combined. Strain the spices and slices of orange and serve.

It can be that simple, so stop mulling over what to drink this holiday season, and warm your insides with some delicious homemade mulled wine.

Cheers!

14 The Las Vegas Food & Beverage Professional I December 2017

www.lvfnbpro.com

By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery, long-time cocktailian, and the Social Media Chair for the United States Bartenders’ Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”

Our Picks

by Adam Rains Behold the Gold

photo by Sabin Orr

Just as Tony Abou Ganim’s knowledge and enthusiasm has touched many Las Vegas Bartenders, the Las Vegas Golden Knights have inspired our city for the better. Not coincidentally, when you go see the Knights at T-Mobile Arena, you can also try one of Tony’s signature cocktails: the “Behold the Gold” cocktail which utilizes specially barreled Patrón Reposado with ginger, citrus, passion fruit and candied pineapple. You can find it all over the T-Mobile Arena’s suites and lounges. Salute and go Knights!

Behold the Gold Recipe by Tony Abou Ganim 1 ½ oz Patron T Mobile Arena Barrel Select Reposado Tequila ½ oz Canton Ginger Liqueur 4 oz RIPE Knight Mix (Fresh pineapple, lemon, passion fruit and Agave nectar) Garnish with a dehydrated pineapple cross Combine all of the ingredients in a mixing glass with ice. Shake hard and pour over fresh ice. Enjoy!

WhistlePig

photo courtesty WhistlePig

WhistlePig from Vermont has been a rising star in the whiskey world and now has reached a pinnacle in its short but decorated history. Its latest edition, the Boss Hog IV: The Black Prince, was recently voted best whiskey in the world at the San Francisco World Spirits Competition. The Black Prince is an evolution in WhistlePig’s barreling program, finishing bold rye in European wine and spirits barrels.

The very special whiskey has 95% rye in the mash bill, is aged in American Oak and then finished in Armagnac barrels. It is bottled at barrel strength, at around 124 proof. The suggested retail price is $499.99.

“When I first came across these Armagnac barrels, I knew we were onto something special,” said Dave Pickerell, Master Distiller of WhistlePig. “Single barrel, bottled at barrel proof, with no burn. If we think it can be exceptional, we’ll try it—and boy, were we right in this case.”

Available where good whiskey is sold.

Flock and Fowl Downtown photo courtesy Flock and Fowl

Chef Sheridan Su and wife Jenny Wong are at it again. After a successful food truck, their AsianAmerican comfort food Mecca Fat Choy, and an uber-popular lunch-only spot, Flock & Fowl, they are reimagining and expanding their Flock & Fowl concept to Downtown. They are adding a bar and dinner service but keeping the perfectly executed and soulful food. One of the more addictive staples on the menu are Chicken Wings. These organic and heirloom delights are available in a number of different styles, including our favorites: the Thai Caramel and Jalapeño Cilantro. The Thai Caramel are glazed with a fish sauce spiked with caramel with ginger, fried garlic, shallots and fresh squeezed lemon juice. The chimichurri-inspired Jalapeño Cilantro showcase the beauty of the wings and are blessed with loads of fresh herbs, garlic and chilies. Flocking delicious!

Flock and Fowl Downtown 150 Las Vegas Blvd N 11 a.m.-11 p.m. (midnight on Friday & Saturday)

www.lvfnbpro.com

December 2017 I The Las Vegas Food & Beverage Professional 15

A Festive Look at High-End Spirits with J.R. Starkus

Director of Mixology Trade Development at Southern Glazer’s Wine and Spirits of Nevada

Cover and feature photos by Audrey Dempsey @infinity photo

By Pat Evans

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

Twitter: @patevans Instagram: @patrickmevans.

As the holiday season settles into its place, so too does the penchant for high-end spirits. “In November and, especially, December, beverage distributors see a dramatic shift toward high-end spirits and this year is no different,” explained J.R. Starkus, Director of Mixology Trade Development at Southern Glazer’s Wine and Spirits of Nevada. “You have New Year’s and Christmas and gifting, all of these things. Let’s make no mistake, there’s a lot of money in this city and a lot of money traveling in and out of this city and people love to provide themselves or guests or friends with something really special. Luckily for us, we have a lot of those things.”

Southern Glazer’s is a one-stop shop for many of the unique spirits consumers might be seeking for a special occasion. Starkus recently printed off a list of their many spirits offerings and, even with a 10-point font, the catalog stretched for 94 pages.

16 The Las Vegas Food & Beverage Professional I December 2017

www.lvfnbpro.com

A December to Remember The rest of the year does have spending outliers—think Valentine’s Day or birthdays and anniversaries—but no month has the extravagant possibilities of December, particularly in the luxury category.

The December holidays, culminating with New Year’s Eve, offer people the perfect opportunity to express their generosity with style. “People want to be remembered as the one that ‘gave that amazing gift’ or the ‘impossible to find’ item,” Starkus said. In the spirits world, there are plenty of possibilities. Rare and unusual items that a gift-giver can count on to impress. “We have Scotches, maybe only one bottle available, so if you’re the person that buys it, even if it’s $40,000, you’re remembered as the one who bought the bottle. That’s what people think, and that mindset peaks in December.”

Selection. Selection. Selection.

With an extensive list of brands, the potential for luxurious spirits gifts is seemingly endless.

In the competitive world of vodka, Starkus speaks to a variety of styles and price ranges, most notably the Stolichnaya “Pristine Waters” Series, which can sell for $3,000 and up. “Each of these rare and very special vodkas are made from site specific water, sourced from around the globe, to showcase the pronounced effect that water has on the finished product.”

Vodka is one thing, but it’s the brown spirits that create the most buzz and fetch top dollar. For Cognac, Starkus mentioned Hennessy Paradis and Hennessy Richard, as well as Remy Martin Louis XIII and Martell Cognacs, as bottles that discerning gift-givers frequently search for.

Clase Azul Ultra and Patron Lalique tempt palates (and wallets) in the tequila category, while whiskies require a bit more knowledge attention. It isn’t just about Scotland these days.

In fact, there is a global renaissance in craft whiskey with rare Japanese whiskies topping the “must have” list and even Taiwanese whiskies beginning to surge in popularity. There are “antique” bourbons, some of which require a customer to be on a special list just to receive a single bottle. “Unless you’re in the know, you’re not getting it. If you go out and you see it, you’re going to pay a pretty penny, but the chance of finding it at retail is very slim,” said Starkus.

Scotch—the actual stuff made in Scotland—is where the big money lies. The Macallan “M Decanter” series, and The Macallan “Fine and Rare” bottlings, highlight the best-of-the-best vintages and proudly proclaim their years of distillation—some dating back to 1926. The “Fine and Rare” series range from $3,000 a bottle to $30-35,000. “For me those are very special,” Starkus commented. “Macallan from 1950, that’s magical. I wasn’t even born. You’re drinking history. What were my parents doing, what was the world like when this was made?

Think about all the things that have happened in the 67 years since. In 1950, you could probably have picked up this same bottle for $20. Now it’s $30,000.”

Spend Money to Make Money For many, the price of a spirit begins to offer a diminishing return.

An average whiskey drinker might taste a whiskey from a $30,000 bottle and recognize the www.lvfnbpro.com

quality, but not fully understand the depth and history behind it. Part of Starkus’ job is to help people understand that history and the unique story behind each bottle. For some, the purchase of a multi-thousand dollar bottle of a spirit is an investment. For others it’s about the hunt or the prestige. “A connoisseur or a collector knows and tastes what makes these spirits special,” Starkus explained. “For a person who has the means, they have it and want to spend it. They really want that bottle and they appreciate it. It’s often a status thing. There’s a defined mystique to possessing one of these gems and they want to offer it to their friends and family.”

Yes, these bottles can be expensive, but for those people with the passion, money and desire, there are countless justifications to pick them up— chief among them the fact that if they don’t, they might not come across that bottle again in a lifetime.

Finding the Source Casually crossing into the upper echelon of high-end spirits doesn’t happen for just any drinker.

For the most part, high-end spirits are represented at specialty stores. “You’ll see it peak a little bit at high-end restaurants, but if you’re going out for dinner, you typically don’t see people wanting a full bottle of something outside of wine and Champagne,” Starkus said. “A $10,000 bottle isn’t readily available all the time.” Value is all about perception. A generous boss might treat employees and step it up to another level to show their gratitude. He added, “Maybe they’re asking for a nicer bottle of wine or a finer selection of whiskey. Instead of Hennessy XO, maybe they’re stepping it up to Hennessy Richard to say, ‘Here’s something to show that I really appreciate you.’”

Starkus instructs that these ultra-expensive spirits are typically served neat or on the rocks, but occasionally they’ll find their way into an over-the-top cocktail. “If there’s a several thousand dollar bottle of spirits being used for a mixed drink, its purpose is to highlight the nuances of the product. Sure, I’ve seen Johnnie Walker Blue mixed with cranberry, but for the most part, it’s not intentionally mixed unless it’s a marketing play. Bars and restaurants compete to be known as the place offering the ‘$6,000 cocktail,’ and patrons buy it because they want to be seen drinking it.”

Choose Wisely The holiday season is about so much more than bottles that cost thousands.

The dream of laying down $40,000 for a bottle of rare whiskey is alive and well, but there are plenty of great choices in every price range.

Whether your budget is $20, $50 or $200, buying a pricey spirit for a friend or family member can be daunting. If you’re going to spend the cash, it’s hopefully for someone who will appreciate the sentiment in the bottle. A spirit is as unique as the personality of the drinker.

Starkus’ first tip? “Simply ask people what they like.” His second tip? “Take a peek in their liquor cabinet. This will speak volumes to their tastes and individual preferences. Do they have dozens of vodka bottles? Gin bottles? Tequila?

You can see where their collection lies and, if someone has 15 bottles of Grey Goose, it’s a

safe bet that they really like Grey Goose. Maybe introduce them to Grey Goose VX.” When it comes to buying spirits some like what they like, so don’t try to reinvent the wheel.

Because You’re Worth It? For each expensive bottle, there’s a reason the cost is so high.

Top-tier spirits, like rare wines and exotic beers, have processes and techniques behind them that justify the cost to specialty collectors and gift-givers. There are, however, some rules of thumb when it comes to buying spirits at any price range. In whiskey, especially bourbon, there is a limit to the benefits of time in a barrel.

A whiskey can become over-oaked if “barreled down” too long, to a point where the wood flavor dominates all other characteristics of the spirit. “Many seasoned bourbon drinkers will say the sweet spot is 8 to 12 years in wood,” says Starkus, “and after those 12 years, you’re playing with fire. The further you go out, the more likely your bourbon won’t be as good.”

With a recent surge nationwide in craft distilleries, more and more higher-priced spirits are making their way to retail shelves. Many craft distilleries don’t manufacture their own products from scratch, so dollars go toward marketing and package design. The craft distilleries that are making their products are at a disadvantage because of their volume and lack of overhead support. “When you’re buying a small distilleries product, it’s like supporting any small business. There’s nothing wrong with it, but you might be paying a little bit more for the same quality.”

There’s also a misconception for some consumers that, just because a product is made in small batches it’s automatically superior quality. Further, simply because a company like Wild Turkey is gigantic it must make an inferior product. “There’s a reason these companies are big and have been around a long time,” Starkus said. “You don’t get big because you don’t know what you’re doing. Never knock a big company because they’re successful and don’t assume all small brands are good because they are small.

Taste. Learn. Experiment. And always let your individual likes and dislikes guide you.”

December 2017 I The Las Vegas Food & Beverage Professional 17

By Bob Barnes

What’s Cooking

Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com.

He welcomes your inquiries.

Email: bob@lvfnb.com

18 The Las Vegas Food & Beverage Professional I December 2017

photos courtesy Searsucker

Innovative Dining Group combined a celebration of its 20th anniversary with a media tasting of the fall menu of Sushi Roku in The Forum Shops at Caesars that blended traditional Japanese ingredients with European and North American favorites. The sampling we enjoyed was so extensive it would almost be easier to list what items on the menu we didn’t try, as we were treated to no less than 15 menu delights. Our hosts for the evening were Executive Chef Haruhiko Takeshita, Chef du Cuisine Allen Watkins and General Manager Johnny Seo, who took turns explaining the dishes as they were placed before us.

Highlights included toro carpaccio made of bluefin tuna belly (the best part of the fish) with oscietra caviar, tamari soy and kizami wasabi; octopus crudo with yuzu kosho; bamboo rice risotto with shrimp, scallop and fresh truffles; Nova Scotia lobster tail pan-seared and roasted with yuzu citrus butter, ginger and garlic; rib eye tobanyaki with sweet sesame soy sauce and truffle oil; gensai roll composed of seared togarashi salmon, avocado and kisami wasabi topped with yuzu sauce; Roku ramen with grilled shrimp, chilled ramen, cucumber and poached egg; and dessert of carnival cheesecake with berry compote that was enveloped in cotton candy and was dramatically revealed after being set afire and burning off the sugary pillow.

As usual, the Innovative Dining Group lived up to its name, as the Sushi Roku team pulled out all the stops in showing what a versatile menu they can turn out, with exceptional quality and a definite wow factor.

Searsucker Executive Chef Stephen Lasala impressed us once again at a media tasting of his latest menu. The tasting was certainly a feast with calamari steak with chili honey glaze; fig toast with black farmer’s cheese and desert honey; fried pig’s ears with lime, cilantro and sea salt; bone marrow with fresno chili bourbon glaze; biscuits; made from scratch burger; brick chicken with lemon, garlic and blistered tomatoes; drunken skirt steak with beer marinade; rib-eye tomahawk with chimichurri and demi-glace; roasted cauliflower steak with romesco, tomato jam, caper and vinaigrette; side dishes galore; and desserts, including Searsucker’s famously delicious chocolate chip cookies and s’mores. I highly recommend you make your way over to Caesars soon to try these for yourself.

photos courtesy Innovative Dining Group

Two Delectable Media Tastings at Caesars Palace

www.lvfnbpro.com

Gourmet Dining in a Casual Setting in the Burbs Without the Strip Price Tag

Andre’s Bistro & Bar Managing Partner/Chef Mark Purdy

Andre’s Bistro & Bar Managing Partner John Wood

photos by Bill Bokelmann photos by Bryan Kuhl

Andre Rochat is renowned for being Las Vegas’ first celebrity chef and one of the first classically trained French chefs to bring true gourmet dining to our city, opening his groundbreaking eponymous restaurant in 1980 in Downtown Las Vegas. Sadly, his Andre’s fine dining venues on the Strip and Alize at the top of the Palms (closing after NYE) are becoming recent memories, but fortunately for us, his legacy lives on in the burbs, at Andre’s Bistro & Bar. Open since January, 2017 and located in an unassuming strip-mall at Ft. Apache and Patrick, the Bistro is founded by Andre Rochat and is a joint venture by Managing Partners Joseph Marsco, Mark Purdy and John Wood. The eminent Chef is now retired, but visits often and is a big part of the menu.

Mark Purdy oversees the kitchen and comes with plenty of experience to make him a good fit. The Nantucket native began his career 29 years ago washing dishes and as he puts it, attended the school of hard knocks, working virtually every job in a restaurant. His resume includes 10 years with Charlie Palmer at Aureole in NYC, opening the Aureole at Mandalay Bay and at Palmer’s Dry Creek Kitchen in Sonoma; and at Chef Andre’s Mistral at the former LV Hilton and more recently at Alize before coming over to open the Bistro.

The décor includes more than a few hints to Chef Andre’s illustrious past, with the lampshades and sign from Andre’s at the Monte Carlo in the private dining room and a handful of his favorite menus from years past decorating the walls. Other accoutrements include a polished concrete floor, earth tones of burnt orange and taupe, hanging globe lights and large windows allowing for an abundance of natural light.

The menu has a bit of everything, all done to a very high standard, but without the kind of prices you’d find on the Strip; and any second bottle of wine is always priced 50% off and several full portion menu items and drinks are available throughout the restaurant at a discounted price during the daily happy hour from 3-6 p.m.

Not-to-miss items are the French onion soup with gruyere cheese ($10, $7 during happy hour); meltin-your-mouth seared foie gras with fuji apple ($24); artisanal sausages with spicy lamb, pork-garlic, duck and smoked bacon ($20, $15 during happy hour); moules frites—Cape Cod mussels with tomato concasse and duck fat fries ($24, $15 during happy hour); and daily specials such as the beef bourguignon (beef tenderloin braised in red wine with bacon, mushrooms and pearl onions) that I enjoyed. For a more casual and extremely reasonably priced option, the burgers, served with duck fat or sweet potato fries, are ground in-house and come in choices of Thai chicken, lamb, salmon and beef ($12-14 and all four are $7 during happy hour).

Capably manning the bar is Lead Bartender Cameron Hagg, who serves 50 wines, a dozen whiskeys and classic and signature cocktails, like the Violet Beauregarde with vodka, elderflower liqueur, Crème Violette, Cocchi Americano and lemon juice.

For the ultimate finale you will need to plan ahead and order with your entrée, as the Andre’s classic soufflé, which comes in options of chocolate or Grand Marnier, requires extra time to reach perfection.

While we are disappointed the Strip renditions of Andre’s are no more, we are indebted to the team of Marsco, Purdy and Wood for keeping the legendary chef’s legacy alive, and at a price that most should be able to handle. Andre’s Bistro & Bar is open from 3 p.m. and from 10 a.m. on weekends. www.andresbistroandbar.com

Served Chef/Owner Mathew Meyer and LVFNBPro Editorial Director Bob Barnes

High End Dining in a Cozy and Quiet Environment Chef/Owner Mathew Meyer’s Served restaurant is proof that you don’t need to be in a stuffy fancy setting to enjoy gourmet presentation.

The small, but quaint space with only 12 tables is tucked away in the back of a business plaza at Valley Verde and Horizon Ridge across from the McDonald Highlands neighborhood in Henderson. It is a relaxed setting, with white faux wood floor, mahogany wood chairs, wood panel ceiling and large windows.

Although he received classic French training at Le Cordon Bleu in Pasadena, there are plenty of global influences on Chef Meyer’s menu.

You’ll find Scottish salmon prepared with a citrusy Thai panang curry; chipotle chicken www.lvfnbpro.com

taco—smokey chipotle chicken topped with fresh mango salsa and cabbage slaw; tocilog (Filipino breakfast) with sweet cured pork, garlic fried rice and atchara (pickled papaya); Peruvian lomo saltado—filet of beef sautéed with tomatoes, onions, cilantro and potatoes with a sunny side up egg & plantains; bahn mi Vietnamese sandwich with marinated roasted pork belly, cilantro, jalapeno, pickled radish and carrots; and shrimp pappardelle—pan-seared jumbo shrimp, beef stock, bone marrow butter, green peas, shallots, broccolini and fresh basil garnished with fresh Parmesan. It’s also unlikely anyone will leave hungry, as portions are quite generous, like the selection of burgers, which are

piled high 12-oz patties in eight options such as short rib chili, teriyaki and classic cheeseburger.

Chef Meyers uses plenty of fresh vegetables and quality ingredients and all dishes arrive to your table with beautiful presentation, as you would expect from a Le Cordon Bleu grad.

Prices average between $12 to $20 and an exceptionally good deal is during the daily happy hour from 2-6 p.m. with $3 beer, $5 wine, tacos for $3 each, sliders for $5 each and the humongous burger and a beer for $15.

Hours are Mon.-Tue. 9 a.m. to 3 p.m. and Wed.Sun. 9 a.m. to 8 p.m. servedlv.com

December 2017 I The Las Vegas Food & Beverage Professional 19

By Chef Allen Asch

Chef Talk

Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.

Wonderful Watermelon

I never really thought about it until someone recently asked me, “Is watermelon a fruit or a vegetable?” I always thought of it as a fruit but I started to look into it to give an informed answer. I was curious why someone would think otherwise. After I did some research I learned that this is not a new question. Apparently this question has been asked for many years. Here is what I found out: It can be classified as either.

It is likened to a fruit as it is compared to a pepper, pumpkin or tomatoes, which are all grown on a vine. This vine originated in Africa. It is also likened to a vegetable. Since the watermelon is in the gourd family it could be classified as a vegetable. It is grown using the same principles as a vegetable so some may consider it a vegetable. Another controversy on this issue comes from the uses of the watermelon. Here in the West we think of watermelon as a fruit because of the way we eat it. In parts of Asia the rind is cooked as a stir-fry, stew or it is pickled like in Russia, making it seem more like a vegetable. Adding to the controversy, in 2007 the Oklahoma State Senate named the watermelon the state vegetable. A watermelon is about 70% flesh and 30% rind. If you are not using the rind it is a great item for a compost pile, but it should be cut into small pieces.

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To grow watermelon you need only three things: water, sun and bees which are used to pollinate the yellow flowers. They are usually grown by farmers in rows about ten feet apart in beds built up about 8 inches from the ground. Once pollinated the plant will grow outward six to eight feet in the first thirty days and will produce small watermelons in the next month. One month later, after about 90 days the watermelons are ready for harvest.

When shopping for a watermelon there are some factors to keep in mind.

You should look for firm ones free of blemishes. They should feel heavy due to the water content. There should also be a yellow spot on the flatter bottom side where it sat while it naturally ripened in the sun. Whole watermelon does not need to be refrigerated, but cut watermelons, like all melons, do need to be refrigerated. If you buy a whole watermelon and it was stored in a refrigerator you should store it in one or risk losing many of the nutrients due to the temperature change.

Watermelon is healthy for you. It is packed with Vitamin B6 which helps the immune system, and it also contains Vitamin C which also helps the immune system. It has Potassium which is good for muscle cramps, Vitamin A which gives you healthy skin and Lycopene which has great antioxidant power.

Whole watermelon can be purchased in many styles. You can get the traditional seeded watermelon which range in size from 15 to 45 pounds.

Then there is the seedless watermelon which came on the market more than 50 years ago, having been created in Japan in 1939. This variety accounts for over 85% of the watermelon sold. They are a hybrid of two different types of watermelon, not a genetically modified breed. They are smaller than the seeded ones coming in at 10 to 25 pounds. You can also get the mini ones that weigh between 1 to 7 pounds. These are much less cost effective than the other types. The most expensive ones are a type grown in Japan that are actually square. They are grown in glass boxes that control their shape. They also come in a pyramid shape, but these are less popular. This type is the newest type, coming out in the early 2000s. Advantages of this type are easy packing in crates and much easier to cut and peel. Another set of varietals include the yellow and orange fleshed fruit which are sweeter than other varieties. These grow to 10 to 30 pounds, and certainly would add plate appeal when used.

Here are some fun facts about watermelon. Watermelons were first harvested in Egypt in 3,000 BCE. They contain 92% water. Early explorers used them as canteens. The largest one grown was 350.5 pounds in Tennessee in the year 2013. There are 1,200 varieties of watermelon that are grown in 96 countries. The United States is the 6th largest producer of watermelon, growing mostly in Texas, Florida, California, Indiana and Georgia. The largest grower in the world is China with almost 75 million tons, almost 19 times more than the next largest grower, Turkey, with almost 4 million tons.

20 The Las Vegas Food & Beverage Professional I December 2017

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UNLV

By Justin Leung

photos by Hanna Min and Justin Leung

Epicurean Society

Justin Leung, a Hospitality Management student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students. As the journalist on their leadership team, Justin desires to share the club’s experiences with the public. He is from Georgia and decided to pursue his passion for hospitality in Las Vegas.

As a junior majoring in hospitality and a new member of Epicurean Society, I am enthralled to take on this position by combining what I enjoy most: writing, food and drinks. The organization to me at first glance was a club for cooking workshops. However, I learned quickly that this was not the case: Epicurean Society offers a plethora of exciting adventures.

We show our appreciation for the local food and drink businesses by building connections with them and practicing experimental recipes.

With authenticity in mind, the leadership team planned a number of events to showcase dishes like schnitzel, apple cider cake or dumplings with dashi. As the semester persists with monthly outings and campus activities, the inspirations we gather diversify Epicurean Society’s activities.

On October 25th, we had a scheduled Oktoberfest in Boyd Dining Hall. The five dishes were set up buffet-style. There were cut, sourdough pretzels and a side of beer butter. As students selected their options, the leadership team began referring to the dishes by name. One member said, “Wait, this isn’t chicken katsu?” He had already returned to his table, dug his knife and fork into the schnitzel, and was chewing away. The member liked the schnitzel so much he asked for seconds.

Schnitzel is pounded, thinned meat which is then breaded and pan fried. To lighten the taste, we prepared a side of compound brown lemon butter: The appropriate amount of lemon juice was able to diffuse the oil release.

Students also helped themselves to spaetzle, a soft egg noodle from the southern regions of Germany, with creamy mushroom sauce and braised cabbages.

After the entrees, Kevin cut the apple cider www.lvfnbpro.com

cake topped with spread whipped cream and cinnamon that was, “Made with Martinelli’s Sparkling Cider as the filling,” Hanna said.

The perfection came from the sweetness of the apples in the center, mixed with the smooth, whipped cream and cinnamon on top.

On the following Sunday, Epicurean Society members visited fresh52 Farmer’s Market again. This time, we met Mr. James and Ms. Avalon from AddictedToMicrogreens. “I’ve been in the microgreens business for three years. We do this because we are healthfocused in this market,” Ms. Avalon said.

The microgreens can be eaten as is and used in everyday foods or drinks: They even recommended blending the microgreens into smoothies.

After receiving containers of micro-bok choy with micro-onions, Kevin decided to use them as garnish for homemade dumplings made with acorn squash, vacuum sealed with olive oil, garlic and pepper. Then, it is blended with eggs and boiled until the mixture is cooked throughout. The result is a smooth, dough-like mixture. Using the quenelle technique, which is passing the mixture between two spoons, the mixture becomes oval-shaped, after which, they are set in boiling water and will rise when cooked.

Kevin poured just enough dashi, made with cascara, into a spoon. He set a cooked dumpling into the dashi, dropped some puree on top and garnished it with microgreens.

To finish, he sprinkled just a pinch of salt. A preparation that is very reminiscent of my very first Japanese dish.

Our next event was our hot cocoa sale on November 16th which happened on the Free Speech plaza of UNLV campus. In addition

to hot cocoa, students could add an additional blooming marshmallow. These are homemade marshmallows made with powdered sugar and corn starch, spread thinly and cooled overnight.

Once set on top of hot cocoa, the marshmallows split from one another, representing a flower opening up.

We were selling four flavors: the original, Aztec, orange and peppermint. The Aztec hot cocoa is created with the original flavor mixed with cinnamon and cayenne that leaves a tingling sensation in your throat. This was a different story than the other flavors.

While the idea was peculiar at first, the orangeflavored hot cocoa has become my favorite of all four. The drink is quite simple to make: Take the original flavor of hot cocoa and add orange zest into it. It’s simple, but tasteful.

“The Peppermint hot cocoa is the original, mixed with peppermint extract,” Hanna Min said. This version of hot cocoa was more refreshing than its alternatives. For members who enjoy peppermint during the holiday seasons, the peppermint hot cocoa is a musthave.

While Kevin, our president, is graduating this semester, he is continuing his influence on campus. “I want to sell the hot cocoa in the Hospitality Hall’s café next semester,” Kevin said. As a future manager for the café, he plans to make his own sourdough bread and sell his own dishes. Even as a new member, I am inspired by his passion and dedication.

As the new journalist for Epicurean Society, I look forward to continuing my contributions to the magazine and sharing my passion for hospitality like those around me.

December 2017 I The Las Vegas Food & Beverage Professional 21

By Linda Westcott-Bernstein

Human Resources Insights

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

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

The Holidays…

A Time for Reflection, Appreciation and Compassion I was conducting a meeting a few days ago at one of our locations and in the process was talking to several of our frontline employees. In many ways, these people have the toughest job of all—dealing with difficultto-please guests—and they seem to get very little credit or appreciation for it. But the thing that I found most insightful was the content of their conversations, which ranged from stories about their personal lives and their financial situations, to poignant moments about family traditions and holidays.

One young lady was discussing how her life, and that of her kids, was about to change dramatically because their daddy was coming home after 6 months in jail. She had four children at home under the age of seven and one more on the way. She makes $10 per hour at her 30-hour a week job, has all those mouths to feed, and still manages to get to work on time.

I remember thinking to myself—Where can you live for under $500 a month? Who watches her children while she is at work? How does she find the energy to do it all? I wanted to ask her more questions.

I overheard another guy, who washes dishes for a living, talking about how he was not going to be able to make his rent this month and that he worried about how he was going to keep a roof over his son and wife’s head. He said that he didn’t want to be back out on the street again, since he had been living there before he got married and had a kid. I stood there for a moment trying to imagine what “living on the street” is like. It really frightened me that this guy, anyone for that matter, could be just a short paycheck away from homelessness.

Another employee was talking about her traditional holiday-type celebration in her Spanish household. I asked her what foods she makes and how many people came over for her meal. She responded that she has about 15 people whom she cooks for and that all 15 of them live in the same house with her. In her home it includes her family of five, her parents, grandmother, sister and her husband and their kids, and her husband’s brother and his family. She told me that it was a small house but that they

do have four bedrooms—which is nice. I couldn’t imagine how they all manage to fit into one small home.

After listening to these stories that day, I found that I could not get the images and details out of my mind. I began to wonder if this is the norm these days where day-to-day life is so challenging and on-the-edge for the average American. I found myself thinking—it doesn’t seem right! How could we make it better for the “little guy or gal” who seems to almost be invisible, like a fixture in a store, to their supervisor or manager? What can we do for them? Well, after some thought, here’s what I think that we need to do more of…

1. Pay attention to our employee’s contributions and reward them— even with small rewards—like an incremental increase or deserved promotion, and maybe a few great big “thank-yous”!

2. Stop, look, and listen—make time, especially during the holidays, to notice people, say “thank you” with sincerity and show some genuine caring by taking the time to listen and then respond with kindness.

3. Be thankful for what we have and then share some of those blessings with others—give of your time and money, and show compassion in a variety of ways including volunteering, donating, joining in on activities in the community and just being there for others in their time of need.

At this special time of year when our thoughts are of family and togetherness, we need to focus our attention on those less fortunate, and give not only from our wallets, but from our hearts. We should extend our generosity beyond the boundaries of our home and move it into the communities and families where it is needed.

I have found that the most wonderful thing about human kindness is that it is driven by our compassion and desire to help others.

Happy Holidays!

HR Question of the month:

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

22 The Las Vegas Food & Beverage Professional I December 2017

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By Ben Brown Benjamin Brown, MBA is Restaurant Editor of The

The Bottom Line

SoCal Food & Beverage Professional. A seasoned

writer and consultant, Ben works with Fortune 500

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

Making Social Media-Worthy Food

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

The art of plating has gone hand-in-hand with the craft of cooking for ages, but presentation is more important as ever in the restaurant world.

The reason why can be summed up with a simple, yet alluring phrase: free marketing.

As rude as it may be at times, guests that obsessively photograph their food at the table are essentially handing you cash every time they snap and share a picture. Social media marketing can cost you big time; CPM [cost per mil, or cost per thousand impressions] may only be a few dollars, but think about how often guests can share photos of your food, to all of their friends and followers. If you want to reach the same number of people, those dollars add up fast.

With this in mind, some restaurants may want to encourage people to post their food photos on social media. There’s a few fun ways to do this…

Make your food beautiful.

Seems like a no-brainer, but food that’s pleasing to the eye will not only be viewed as more delicious, but will inspire guests to take out those smartphones. No ingredient changes needed; all that may need to be done is some simple rearrangements on the plate. Follow some simple steps to do this: 1. Choose one menu item that you want to change.

2. Conduct a basic image search for that same menu item and assess presentation methods.

3. Of the presentation methods you like, assess the one that best boosts visual appeal while remaining feasible for your kitchen staff to execute.

4. Train your staff to prepare the item under these new standards.

5. Repeat the process with additional items as needed.

Add color, depth and height.

Just like any piece of artwork, food is enhanced with color. Radishes, carrots and herbs are easy ways to add vivid color to many savory dishes.

A contrasting sauce, dabs of oil across the plate or a smear of spread are more common practices that chefs employ.

Depth and height are catalysts for social media-worthy food. Fries stacked log cabin-style, rack of lamb with crisscrossed bones and sandwiches with one half peeking over the other are all methods to add something special to traditionally two-dimensional items.

Use interesting plates and glassware. www.lvfnbpro.com

If you’re in the market for these materials, you may consider spicing things up beyond the basic circular plate and tumbler glass. Serving items that allow photos to capture more food and less ceramic are always preferable. Asymmetrical bowls, for example, can help capture photos of soup and salad. Specialty cocktails in specialty glasses command a premium presence.

Keep aspect ratios in mind.

For the non-photographer, aspect ratio is the photo’s width-to-height ratio.

Instagram, for example, works using square photos, or a 1:1 aspect ratio.

This means that ‘rectangular’ items, such as three sliders and a basket of fries presented in one long row, are difficult to fit within the frame. A chef may want to consider presenting the sliders in a triangular pattern with the fries in the center or on one side.

Beer flights are another example. Bars will often serve beers in one long row, whereas shifting to a more square display cold capture more of the product in a shot.

Own a hashtag.

Perhaps most important in your efforts to create a social media buzz is being able to monitor the results. How else are you going to know if the time and energy you’re dedicating is paying off? Come up with a hashtag and promote it around your restaurant—entryway, menus, table tents, receipts and other touch points are all prime real estate. Keep the following in mind when creating a hashtag.

• Hashtags should be short and easy to spell and remember. #RestaurantABCManhattanBeachCalifornia may accurately describe you, but not too many people will take the time to type out this long of a hashtag.

• On the other hand, your hashtag should be unique. #Burger, for example, is way too general and will gather tons of unwanted posts.

By encouraging guests to use your hashtag when posting, they’re selfsorting their posts directly into a virtual folder that you can open up and monitor whenever you want. This approach to marketing is free and convenient…not a common find.

Then there’s the idea of creating social media contests to promote this marketing effort even further. That, however, is a conversation for another time.

December 2017 I The Las Vegas Food & Beverage Professional 23

The Big Smoke

By Joe Urcioli

Las Vegas

Baron of Beef

Guinness and Smithwicks

John Dewer & Sons

Johnny Walker scotches

Ketel One Oranje

photos by Joe Urcioli

An abundance of goodies collected at The Big Smoke.

Alan Rubin owner of Alec Bradley cigars

I had the pleasure of covering the Big Smoke Las Vegas event for The Las Vegas Food & Beverage Professional, attending on the evening of Friday, November 17. The three-day event included two Big Smoke evenings, and exciting daytime seminars. Held at The Mirage Events Center, and hosted by Cigar Aficionado magazine, this event was attended by hundreds of cigar smokers from all parts of the US. The cost (per Big Smoke Evening) was $375 for VIP early admission and $325 for general admission, with a portion of the net proceeds donated to the Prostate Cancer Foundation.

Cigars was the name of the game on this night. Guests received a book with coupons to exchange for cigars and were also given a canvas tote bag to hold all the goodies they received. When all was said and done, guests had collected 41 cigars, a Boveda event humidor bag and the latest copy of Cigar Aficionado.

CIGARS: The premium cigars given to the guests included: A.J. Fernandez, Aging Room, Alec Bradley, Arturo Fuente, Axis Mundi, Casa Fernandez, Cohiba, Diamond Crown, Diesel, Carrillo, Big Papi by David Ortiz, El Centurian, Pulita, Enclave, El Galar, Florida Sun Grown, Gilberto Oliva, Hamlet, Illusione, Joya Cabinetta, La Aroma de Cuba, La Aurora, La Flor Dominica, La Galera, La Palina, Macanudos, MbombayGaaja, Micallef, Monte by Montecristo, Nat Cicco Liga #4, NUB Habano, Padron, Pappy Van Winkle Tradition, Plasencia, Punch, Rockey Patel, Romeo by Romeo y Julieta, Tatuaje and 601 Habano.

The longest line was at the Rocky Patel station where Rocky and Nish Patel were autographing and taking pictures with patrons and Alec Bradley where owner Alan Rubin was greeting patrons. One of my favorite cigars, Padron, had no waiting line. A great smoke was Plasencia

LIBATIONS: Reserva 1898, a full-flavored cigar laced with There were plenty of drinks for all to imbibe. hints of walnut, dried figs and leather, followed Pouring were: Ketel One Oranje, Oban Little Bay and 14-year-old Single Malt Scotch, Jack by subtle notes of pepper.

Daniels Sinatra Select Single Barrel Selection, Lagavulin 16-Year Single Malt Scotch, Tincup FOOD: This year, some of the food was catered by Mountain Whiskey, Stranahans Diamond Peak Colorado Whiskey, D’usse Cognac, John Dewer The Mirage, and there was no shortage of it! & Sons Scotch Whiskey, Loch Lomond Scotch There were a number of carving stations and Whiskey and Guinness Blonde and Stout beer. various other culinary delights to select from, If you couldn’t find something to like on this list including BBQ Pork Sliders, Chicken Waffle then you probably don’t like to drink.

Sliders, Grilled Portobello Sliders, Beef Hot All seemed to have a great time. Not surprisingly, Dog Sliders, Tricolored Cheese Tortellini, Penne there were smiles, laughter and the bouquet Pasta and BBQ Baron of Beef; and numerous of premium cigars throughout the center. desserts to choose from including Crème Brulee. Considering the amount of cigars one received, In addition, Delmonico provided Classic Steak along with the outstanding food and libations Tartare, Texas de Brazil tempted us with Flank provided to guests, the cost of admission is well Steak with horseradish mashed potatoes and worth it. If you are serious about enjoying cigars, chimichurri sauce and Dolce Vita Gelato finished this is one event you will not want to miss next us up with gelatos and sorbets. time around.

24 The Las Vegas Food & Beverage Professional I December 2017

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By Elaine & Scott Harris

Dining out with the Harrises

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

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

photos by Scott Harris

The Palazzo Resort in Las Vegas Hosts the USA Team Selection for 2019 Bocuse d’Or

We have known about Bocuse d’Or for years but never had the opportunity to experience it first-hand in Lyon, France. We got a rare glimpse into this prestigious culinary event in Nevada. This year’s Américaine du Bocuse d’Or USA selection was held at the beautiful Palazzo Resort and Casino on the Las Vegas Strip. We came away with one thought: Bocuse d’Or is a big deal, a very big deal. You know this is a very important event when the roster includes the culinary geniuses of Chef Thomas Keller and Chef Daniel Boulud.

What is this legendary event all about you may ask? In January 1987, French Master Chef Paul Bocuse created the Bocuse d’Or, a true worldclass culinary competition much like a sporting event, placing an emphasis on skillful cooking amongst the best international chefs. The event brings together 24 young chefs from all over the world who are the most promising talents in the hospitality industry. The competition is fierce. Each country’s team consists of two chefs—one lead chef, and a commis/assistant chef—who must be under 22 years of age at the time of the competition. They must prepare two presentations: a meat dish and a fish dish all in an open theater with over 1,000 screaming www.lvfnbpro.com

fans. To decide a winner, a jury composed of the most illustrious chefs in the world chooses the medalists.

In the 20 years since its inception, with the increasing number of nations who want to take part in the prestigious contest, an international selection platform was created. In 2007 the Bocuse d’Or inaugurated the concept of preselection events by introducing the continental events Bocuse d’Or Europe, Bocuse d’Or Latin America and Bocuse d’Or Asia (which became Bocuse d’Or Asia-Pacific in 2014 and now includes Australia). These events are continental finals. The winners travel every two years in January during Sirha in Lyon, France. Many compare Bocuse d’Or to the Olympic Games.

At the USA team selection dish after dish was tasted by the jury of renowned culinarians as the eager crowd waited for the final outcome.

Beads of sweat were forming on the brows of these nervous young chefs as they labored over every detail. After months of training and mentoring who will it be to represent the USA in Lyon, France in 2019? After four and a half hours of intense cooking, Chef Mathew Kirkley from San Francisco punched his ticket to Lyon in 2019. During the day he showed exceptional

technical skills and creativity in preparing the winning dishes clearly demonstrating the numerous hours he placed honing his skills to compete on the culinary world stage. With his commis (assistant), Mimi Chen of San Francisco’s Coi, Kirkley masterfully created two platters using proteins of steelhead trout and American Waygu beef. The competition was difficult as fellow San Franciscan Chef Jeffery Hayashi and commis Brionna Morrison from Mourad, and Chef Anthony Benjamin Grupe and commis Jared Dix of St. Louis’s Elaia & Olio rendered impressive plates that made the judging intensely difficult.

As 2019 quickly approaches, Chef Kirkley will be defending the USA gold medal that was won for the first time this year by chef champion, Matthew Peters. The competitive pressure is even more intense than ever but with team USA chairman Thomas Keller as a mentor, team USA may rise again to capture the world stage of culinary supremacy. “People are really taking notice to who we are, and of course, that respect is from all the hard work that these teams, and I mean teams, have done,” said Chef Keller. “The final winner is standing on the shoulders of the teams that have come before them.”

December 2017 I The Las Vegas Food & Beverage Professional 25

ProStart®:

Coronado students competing in the state ProStart® competition

ProStart® student Madalenn Wilson

Nevada Restaurant Association Educational Foundation Michael Santos

Preparing for the Teacher’s ProStart® Interstate Workshop

Hospitality professionals are continuously looking for great workers in this industry. The National Restaurant Association has assisted the industry and 17 years ago developed the ProStart® Program. The concept behind this program is a training regimen developed by the industry for the industry.

ProStart® is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders.

Our foundation supports furthering their education in the form of scholarships, mentoring opportunities and workforce readiness. The concept of uniting the industry with the classroom continues to gain respect today and is one of the most respected models for career and technical education around.

As a restaurant manager, one of the keys goals is to successfully grow the business, usually through more customers, which means more revenue. To service an influx of customers, more experienced staff is needed. This program’s mission is to locate and train the hospitality workforce of the future. This two-year program now houses more than 2,500 Nevada students and we continue to educate those passionate about a professional hospitality career.

Madalenn Wilson, a baking student from Desert Pines High School shares her sentiments about the program. “The cooking skills are awesome and I know it is going to help to further my path and where I want to go. ProStart® means learning, growing and meeting new friends who have the same passion as me.” Also, when asked how ProStart® is shaping her education and career she said, “I see myself with my own bakery. I have a name for my bakery already, the floor plans, and everything that I want on the menu. I was in a hospitality class that made me realize owning a bakery is my ultimate dream and I have laid the foundation by selling cakes and pastries to those in my community.”

Adrienne Garcia from Las Vegas High School felt ProStart® has helped with his time management, a skill essential for the restaurant industry. “During the ProStart® state competition, I often felt I was short of time because there is always something missing or unprepared. Now I understand the importance of keeping things organized and planning ahead. I also learned how to take responsibility, because ProStart® is all about team building. We all need to be responsible for our actions to work and win together.”

The Vice Chair of the Nevada Restaurant

26 The Las Vegas Food & Beverage Professional I December 2017

Association Educational Foundation Michael Santos, believes that patience, time management and good follow up are the most important skills to be successful in the restaurant industry.

ProStart® educators and mentors continue to teach and enforce skills that will set them up for success and make hiring these students a no brainer.

“Our dedicated ProStart® educators statewide are making a difference every day, channeling young people to consider their future in the restaurant and foodservice industry—the second largest private sector employer in our nation’s economy,” says Nevada Restaurant Association, President and CEO, Katherine Jacobi.

The Nevada Restaurant Association continues to work to meet the challenge of workforce needs of our industry as a whole. Our 2,500 participating ProStart® students statewide have the opportunity to graduate ServSafe certified, making them immediately employable in our industry. ProStart’s® industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime. www.lvfnbpro.com

photos courtesy Nevada Restaurant Association

A Professional Beginning to a Lifelong Career

USBG Las Vegas

By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery, long-time cocktailian, and the Social Media Chair for the United States Bartenders’ Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”

photo courtesy Amy Dongman

If you have been on the corner of Fashion Show Drive and Las Vegas Blvd, chances are that you’ve crossed paths with Amy Dongman. She’s been “working the corner” for over 13 years where she started at Cafe Ba-Ba-Reeba as a server. After moving behind the bar, she opened up Stripburger where she has touched the lives of fellow employees and patrons alike. The magic of connecting people is one of her loves and main reasons for going to work. One way that she links people together is with a bar diary. It’s a place where she invites her guests to write, draw and express their feelings. Amy has guests that have been coming to see her for over a decade that she can still find their initial diary entry. Out of the many great places to drink in this town, I asked Amy if she has a favorite; she replied, “Not one favorite place, but I just love to be with good people and good vibes.” This Long Island, NY native loves making the “Strong Island.” It’s as fun to watch her make as it is to drink! Amy deftly, yet energetically, performs the quadruple pour and grabs and mixes all the spirits in unison.

If you are by the Fashion Show Mall be sure and stop by and welcome Amy to the Guild!

photo by Adam Rains

AMY DONGMAN

Amy’s Piñata Punch 1 ½ oz Tequila Ocho Plata ½ oz Bauchant Orange Liqueur ¼ oz St-Germain ½ oz Pineapple ½ oz Lime Muddled Jalapeño Garnish with Pineapple Sage Blossom Combine ingredients into mixing glass, shake hard with ice and pour over fresh ice in a mason jar with a 1/2 salted rim.

COURTNEY COX

photos courtesy Courtney Cox

Courtney Cox is a two-year veteran of the Bartenders’ Guild. This Las Vegas girl (born & raised) started serving and bartending at PT’s Pub and then moved her way to the JW Marriot at the 221 Lounge. She is currently expressing her love for the bar at Buddy V’s Ristorante.

In an interview with Joy Herin, Courtney said that the Guild, “just feels like family.” She continued, “Wherever I go, fellow members welcome me into their bars with open arms. The Vegas bar family has always been super supportive. They help me to better myself as a bartender but also as a person. There are truly some amazing people.”

When she is not behind her own bar, Sand Dollar is one of her favorite spots to frequent. For a cocktail, next time you see her try one of these beauties, “Amelia’s Passion.”

Amelia’s Passion 1 ½ oz Don Q Oak Barrel Spiced ½ Fruitlab Hibiscus Liqueur ¾ oz Liquid Alchemist Passion Fruit ½ oz Lemon ½ oz Simple Combine ingredients into a mixing glass and shake hard with ice. Strain and pour into a chilled cocktail glass.

About the USBG The United States Bartenders’ Guild is comprised of spirit professionals dedicated to the art of the craft of Bartending.

What was founded in 1948 has now spread all over the US with Las Vegas being the largest chapter in the country.

Through events, charity, and education they support and enhance the great American living-art that is Bartending.

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

December 2017 I The Las Vegas Food & Beverage Professional 27

Talking Shop

with Chica’s Lorena Garcia and John Kunkel

By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com.

He welcomes your inquiries.

Email: bob@lvfnb.com

photo courtesy Chica

Lorena Garcia

As one of the country’s top celebrity chefs, Lorena Garcia is best known for her television roles on Top Chef Masters, America’s Next Great Restaurant, and multiple shows on Telemundo. In May she opened Chica at The Venetian and became the first female celebrity Latin chef to grace the Vegas Strip. While she was in town last month we sat down to chat with her about her transition from law to the culinary profession, what it’s like to be on a reality competition TV show and some of the dishes she has created at Chica.

You grew up in Venezuela. What led to you coming to the US? We used to come to Miami every summer and it was always a dream of mine that after I graduated from high school, I wanted to come to the States. But that didn’t happen. I went to law school and as soon as I finished, my family moved to Miami and I came with them.

How did you transition from earning a law degree to becoming a chef?

I came from a family of attorneys so my mother said to me, “You are going to law school,” which I did. But I always found an excuse to be in the kitchen and loved cooking for friends and realized I wasn’t passionate about law and wanted to follow my passion. I attended the Johnson & Wales culinary school, which had a campus in Miami. It was risky, but the best decision I ever made in my life.

How would you describe your cooking?

Fresh, modern, Latin. It is the compilation of all the Latin cultures. When we talk about Mexican, Peruvian, Venezuelan or Argentinean cuisine, it is one culture in which we have a melting pot of ingredients and

commonality of techniques. There are many similar dishes and ingredients in all of South America and I think that unifies our culture here in the United States.

Can you give us some examples of dishes at Chica that reflect these influences?

I wanted to make a menu with dishes reflecting places I’ve lived. We use Peruvian corn, salsa verde from Mexico and everyone as soon as they sit down at their table receives a basket of arepas, which are a biscuit using corn instead of flour from Venezuela.

You are the first female celebrity Latin chef to helm a kitchen on the Vegas Strip. How do you feel about that?

Incredibly proud, surprised and extremely happy to be able to have the opportunity with the blessing of my partners, to have a presence in Las Vegas, and to be at The Venetian, which I think is one of the best properties on the Strip. To be somewhere of this caliber, it’s really a dream come true.

You are well known for your appearances on Top Chef Masters and America’s Next Great Restaurant. What’s it like appearing on a competition reality show?

There is nothing you can do to prepare for this. It’s an experience like no other, very intense and with no days off for two months, cooking a ridiculous amount of food. It allows you to be creative, think on your feet and shows you what you are made of.

You still oversee your restaurant operations in the Miami, Dallas and Atlanta airports.

How do balance your time overseeing them and Chica?

28 The Las Vegas Food & Beverage Professional I December 2017

We do nothing alone; we are part of a fantastic team that makes everything happen. I spend time in Las Vegas as much as I can and come here once a month for three or four days.

What are some of the dishes you like to eat at your restaurants?

We have home cooking that is flavorful, good food. At my restaurants we serve arepas in different recipes and presentations. The ceviches are incredible; I like our mac con queso, which is my version of mac n cheese, but with corn instead of pasta; we have amazing moles; herb-crusted rack of lamb; marinated chicken rotisserie; short rib cooked long and slow; and black eyed pea mash.

After having a restaurant here in Las Vegas now, what do you think of Las Vegas as a food destination?

As John Kunkel says, “Being good is not good enough, you have to be great.” In Las Vegas you have to be excellent because there is the largest concentration of incredible restaurants and names of chefs.

What do you like to do with your free time?

I have a two year old, so there is no such thing. I try to sleep when he does, but that rarely happens. Spending time with my family fulfills me tremendously. I’m also working on a book about cooking for children with 100150 recipes that teaches moms what to eat when they are pregnant and what to feed their children to train their palate so they are not a picky eater. www.lvfnbpro.com

www.lvfnbpro.com

John K unkel

photo courtesy 50 Eggs

At age 46 John Kunkel has accomplished more than most do in a lifetime, first developing the successful Lime Fresh fast-casual concept in Florida and later selling it and founding his Miami-based 50 Eggs restaurant group, which includes Yardbird Southern Table and Bar and Chica, both at The Venetian on the Vegas Strip. We sat down with him to learn about his backstory, philosophy of restaurant concept creation and how he came up with the interesting 50 Eggs moniker How did you become a chef?

My first job when I was15 was as a dishwasher and then a line cook, and have since worked every job in the restaurant business; so I appreciate how important every role is.

You’ve accomplished a lot at a fairly young age, first with developing your Lime Fresh fast-casual concept into a very successful chain and then doing the same with your 50 Eggs restaurant group. To what do you attribute your success in developing highly successful restaurants?

Tenacity. I never give up, and have conviction, because there are a lot of obstacles in this business and a lot of restaurants fail. It’s all I know and it’s definitely a calling. I don’t know how to do anything else.

How did you come up with the name 50 eggs?

Back to that hard headedness and tenacity. About the time I was starting the group I watched the Paul Newman movie Cool Hand Luke, where he eats 50 eggs, but in multiple scenes he shows tenacity and never gives up.

What locations do you have restaurants in?

We have four different concepts with locations in Miami, Las Vegas, Singapore and one opening soon in L.A. and are considering new restaurants in D.C., Chicago, Denver, Hong Kong and London.

You’ve branched out from Miami to expand with Yardbird in Las Vegas and now Chica; how come you chose Las Vegas?

We first got a call from MGM, but it wasn’t the right fit. Later I talked with Patrick Lange (Vice President of Global Restaurant and Nightlife Development for the Las Vegas Sands Corp.) and he was our champion and wanted us. Management said no at first, but I kept plugging away and eventually they agreed. Las Vegas is scary because it’s a highly competitive market. There are amazing food and beverage people in this town and we found an amazingly high quality staff.

How would you describe the cuisine of Yardbird and Chica. Are there any similarities between the two as far as philosophy or what you are trying to accomplish?

Yardbird represents all things Southern and you feel like you are in the South. Chica is a celebration of all things Latin with high energy.

Similarities are the passion and great people at both. We want to do it right and we connect back-of-the-house with front-of-the-house.

How did your association with Lorena Garcia come about?

Funny story. I had a house in Miami I was selling and she and her partner looked at it and while they didn’t end up buying the house, we all hit it off and became friends. This was well before she appeared on Top Chef. We’ve remained friends and I knew she’d be a perfect fit for Chica. I really enjoy working with her. She’s a very positive person, super high energy, loves cooking in the kitchen and loves talking to people. I can’t say enough good things about her.

I must commend you on deciding to feature a tap line-up at Yardbird consisting 100% of beers brewed in Nevada. What motivated you to do that and what is your opinion of local Vegas beer?

We started as a local restaurant in Miami and embraced the local audience. Vegas beer is awesome. We have great local artisans who are doing great stuff, so why go elsewhere. And we’ve taken the same approach at Chica.

What are some of the dishes you like to eat when you dine at your restaurants?

I gravitate towards specials and what’s new and love our rotisserie dishes. I’m really obsessed with the food at Chica right now. It’s one of the best things we’ve ever done as a company.

What are the future plans for 50 Eggs? Do you have any more Vegas openings in the works?

As a concept creator, I always have something cooking. It would be a totally different concept, but it’s about 18 months down the road. We have a great relationship with The Venetian/Palazzo and I’d love to stick with them if we have the option.

After having a restaurant here in Las Vegas for a few years now, what do you think of Las Vegas as a food destination?

Las Vegas has so many choices and representation and has become a dining destination where you can find great places on or off the Strip.

The days of chain restaurants dominating the town are gone and craft cocktail bars and programs are taking off as well.

What do you like to do with your free time?

I am an avid water enthusiast and like anything in the ocean such as surfing, free diving and spear fishing. Living in Miami I get a chance to do that but I also travel quite a bit.

December 2017 I The Las Vegas Food & Beverage Professional 29

EVENTS

AD INDEX

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

Audrey Dempsey Infinity Photo 702-837-1128 www.invinity-photo.com

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

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December 14 the Nevada Restaurant Association will hold its 35th Annual Meeting at Wynn Las Vegas during which the 2017 culinary excellence awards will be presented and the incoming 2018 officers and directors will be inducted. www.nvrestaurants.com/annual-meeting.html January 21-23 the 43rd Annual Winter Fancy Food Show at the Moscone Center in San Francisco will offer more than 80,000 specialty foods and beverages, thousands of new products and more than 1,400 exhibitors from around the globe and sessions featuring innovative thinkers in specialty food, sustainability, commerce, and food technology. www.specialtyfood.com

Designated Drivers www.designateddriversinc.com 877-456-7433

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

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Big Dog’s Brewing Company page 30 www.bigdogsbrews.com 702-368-3715

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

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Deep Eddy Vodka www.deepeddyvodka.com

White Soy Sauce www.whitesoysaucefood.com

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January 27 Big Dog’s Brewing Company’s Winterfest beer and music festival will be held in the front parking lot of the Draft House in northwest Las Vegas, and will feature 45 regional beers, heart-warming winter stews and live music throughout the night. www.bigdogswinterfest.com March 19-22 the International Pizza Expo returns to the Las Vegas Convention Center with the world’s largest pizza, ingredients, products, and service expo, including demos and contests plus samplings all day long! www.pizzaexpo.com March 26-28 the Nightclub & Bar Show comes to the Las Vegas Convention Center for the largest beverage and bar show in the world, with unlimited tastes and treats! Don’t miss it. www.ncbshow.com April 4-7 the 8th Annual Universal Whisky Experience will take place at Encore Las Vegas. Founded by our friend, whisky enthusiast Mahesh Patel, it will feature exclusive tastings of the world’s finest whiskies, classes and other whisky experiences. This event is one not to be missed by any serious whisky aficionado! www.universalwhiskyexperience.com

30 The Las Vegas Food & Beverage Professional I December 2017

www.lvfnbpro.com

•Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants •Owned and operated by a former chef with over 20 years of experience •Custom packed Herbs and Spices •Custom Spice Bends •Private labeling •Now Certified Kosher