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September 2015
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CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER Cover
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FEATURES FRONT COVER FEATURES THE JOY OF SAKE EVENT coming this year to Las Vegas for the first time in its 15 year history and will be an event not to miss and hosted at Caesars Palace. Considered the largest sake tasting outside of Japan, The Joy of Sake won’t let sake lovers down, with more than 391 distinct brands from all over Japan. The organizers have included a “How To” sake tasting guide you’ll want to review and follow as you glide through the sake tasting tables which include a number of local Asian restaurants with samplings to help balance the overall experience. www.JoyofSake.com PAGE 28 WELCOMES OUR NEWEST WRITER MEGAN NICOLSON AND HER NIGHLIFE COLUMN where Megan researches the nightlife scene throughout Las Vegas and brings us updates and insights to the industry that you can use in planning your nightlife experience. Megan has been a longtime resident in Las Vegas and has seen the industry continue to reinvent itself, so you’ll need this info to keep up! We are always glad to hear from readers who have something to add to our articles at info@lvfnb.com. PAGE 29 THE LAS VEGAS BUSINESS ACADEMY SERVES THE BUSINESS INDUSTRY in helping talented individuals receive their degree from UNLV with a commitment to serve the Las Vegas community for 5 years after graduating. LVBA funds its program with a yearly major fundraising event which this year is hosted by The Cosmopolitan on Saturday October 3rd honoring Elizabeth Blau, CEO of Blau & Associates; and Alexandra Epstein, Executive Vice President at the El Cortez Hotel. For more information contact the Las Vegas Business Academy at 702-998-2138. www.lvbanv.org BACK COVER FEATURES THE UPCOMING GLOBAL GAMING EXPO once again back in Las Vegas and bigger than ever. Known as the largest gaming expo in the world, it draws exhibitors and attendees from around the world connected to all aspects of the gaming industry. Several years ago, G2E, as it’s called, developed a new section dedicated to food & beverage within the gaming properties and is now an important part of the show, affectionately called, F&B@G2E. See you there 9/28-10/2. http:// www.globalgamingexpo.com
Page 4 Hot Off the Grill!
Page 14
Page 22
What’s Cooking
COVER FEATURE The Joy of Sake Making Its First
Page 5 For the Love of the Craft...
Page 15
Page 6 What’s Brewing?
Nevada Restaurant Association
Page 7 Western Hospitality & Hospitality Expo
Page 17
Page 8 West Eats East—Chopsticks
Page 18
Appearance in Las Vegas on September 19 Page 24
Up Front and Personal
Product Spotlight Page 24 Dig Right in to New Restaurants!
Good for Spooning
Page 26 Human Resources Insights
Page 9 Food for Thought Page 10 Chef Talk
Page 19
Page 27
Las Vegas Food & Beverage
The Bottom Line
Professional-Personal Picks Page 28
Page 12 Chefery—Gourmet Dining in Your Dining Room at Takeout Pizza Prices
Page 20
Page 13 Wine Talk
Page 21
Megan Mack’s Latenight Excursions
Brett’s Vegas View Page 29
17 www.lvfnbpro.com
Food Is Beautiful
Las Vegas Business Academy Page 30 Events Ad Index
September 2015 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!
September 2015 Mike Fryer Sr. Editor/Publisher
Thank you for joining us in this issue of
The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
Bob Barnes Editorial Director bob@lvfnb.com
Juanita Fryer Assistant To Sr. Editor ACF Chefs Liasion/ Journalist juanita.fryer@lvfnb.com
Karen Kunz Graphic Designer karen.kunz@lvfnb.com
Adam Rains Beverage Editor adam.rains@lvfnb.com
For all Website Inquires contact webmaster@lvfnb.com
Photo by Ben Stock
We were honored and delighted to attend the groundbreaking ceremony of Lovelady Brewing Company, a family-owned business which will be the first ever brewery in Old/Downtown Henderson. Here Brewmaster Richard Lovelady is joined by his wife Linda; brothers Jeffrey, Jerry and Robert; Henderson Councilwoman Gerri Shroder; and local head brewers Kyle Weniger of Joseph James, Dave Otto of Big Dog’s, Anthony Gibson of Tenaya Creek, Bubba Amos of Barley’s, Rich Johnson of Sin City and Weston Barkley of Bad Beat, who as a show of their solidarity consecrated the soil with their beer.
THE WESTERN RESTAURANT & HOSPITALITY EXPO recently ended with a record number of attendees and Food & Beverage Professional was there with a booth covering the entire show, which included new and exciting events. One such new event was called “Pitch the Press” in which selected press/media chose the most interesting new exhibitors or items at the show and then awarded the best new items with a certificate. A total of 15 exhibitors were awarded certification. Congratulations to each of them. Pictured are PTP winner Tossware Marketing Partner Rob Alshuler and Director of Sales Fiona Fiorini. THE INAUGURAL TORCH AWARDS 2015 RECIPIENTS SUSAN FENIGER AND MARY SUE MILLIKEN were honored at the Western Restaurant Expo for their outstanding contribution to the Foodservice Industry and their work with up-and-coming chefs to help develop the culinary arts and introduce Mexican influenced dishes and ingredients to food lovers everywhere. We were able to get a shot of Global Master Chef, CMC and Chairman of the Event Ferdinand Metz with Mary Sue Milliken and Susan Feniger with The Las Vegas Food & Beverage Professional’s Sr. Editor/ Publisher Mike Fryer.
The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!
@lvfnb
NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Journalist Aimee McAffee
Journalist & Photographer Joe Fogarty
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalists Scott & Elaine Harris
Journalist Mitchell Wilburn
Journalist Ben Vaughn
Journalist Good for Spooning LeAnne Notabartolo
Journalist East Eats West K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Al Mancini
Journalist Heidi Rains
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
Journalist Latenight Megan Nicolson
Journalist The Bottom Line Ben Brown
Photographer Bill Bokelmann
Photographer Joe Urcioli
SoCal Journalist Margie Mancino
Photographer Rose Powell-Carver
4 The Las Vegas Food & Beverage Professional I September 2015
www.lvfnbpro.com
For the Love of the Craft
Photo by Adam Rains
Massimo
In a town that is riddled with “pay-to-play” multi-layered
corpo-beverage programs, it is easy to get caught up in the web of profits, losses, numbers & ratios. Where the essence of what we do and even why we got into this vibrant F&B industry gets lost, and our work digresses into just a series of soulless monetary transactions. But once in a while there comes along someone who is not willing to play by those rules. Whose passion comes before profit and is still able to be very successful at what he does. Selling beer is not for the light hearted but this Sicilian stallion is up to the challenge. While he is gregarious and joyful about life, he is adamant about quality and unapologetic about standards. His passion for the craft is relentless and he can be described as a freedom fighter on the front lines battling to bring us what is true! His name is Massimo D’Arrigo and he is the owner/ operator of Bevi-Beverages. I sat with him and enjoyed some Amari, IGA’s, and talked about the “Craft in Liquid Form.” Las Vegas has become a beverage epicenter for the world with an abundance of infrastructure built around it. The mass produced products are an easy sell but for some artisan products it becomes
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 and a long-time cocktailian. 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.”
a burden for places to carry new or small items. How do you work around that? I don’t care about the infrastructure; I’m extremely focused on people. The quality and value of a product is ZERO when the human part is missed. Think of why every great restaurant has a very knowledgeable sommelier. Because without him a bottle of Romanee Conti will have the same appeal of Franza bag in a box for a guest who doesn’t know about it. The word “craft” is a bit of a buzz word right now. What is your definition of craft? First of all I have to say that it’s one of the most raped words in the industry. It has been used to confuse the masses by those that want to have the connotation of quality. Come on, you can’t make 600 million barrels and be considered craft; that’s ridiculous. To sum it up, craft means quality, artisan and consistency. Due to quality and amount of labor involved, artisan products demand a premium price. How do you navigate the waters in a “pay to play” ocean where products, prizes, trips and cash are given to those who are doing the purchasing? I don’t deal with it. I feel that giving your product away lowers the value of your brand and of your product.
Your home country of Italy is now making some amazing beers. They seem to be using influences from the three great brewing traditions as well as with American tradition. Where do you see the scene in Italy? It has an ark like that of the American craft beer scene but it just started a little later and is smaller. Italy has about 400 breweries now but about 50 that are really good. We don’t have a real beer tradition but we have a history of being artisans. But now brewmasters from other traditions are taking note. Especially from Germany, where they don’t have the freedom to experiment. What are some new trends for brewing in Italy? The Beer Judge Certification Program (BJCP) just added a new one to its list of styles. One Italian style that was added was the IGA, Italian Grape Ale. One great example is “Caos” from Birra del Borgo, which in this case is 75% Saison and 25% grapes, with must made from Malvasia. Where are some places that you like to imbibe? Anywhere where there is good conversation and where the staff can be trusted. But some places that have great products and I love to go to are Todd English P.U.B., Retroscena, BARDOT Brasserie, Andrea’s, CarneVino and Twist at Mandarin Oriental. How do you value tradition vs new innovation? From tradition is the reason why we have amazing products for today. Technology has changed but an amazing beer is eternal!
September 2015 I The Las Vegas Food & Beverage Professional 5
what’s
By Bob Barnes
BREWING?
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
Aces & Ales Hosts Firestone Walker Beer Dinner with David Walker
Bob Barnes and Aces & Ales GM Misty Molina
David Walker and Bob Barnes
a 13% ABV American-style Barleywine big on hops and big on flavor which also was making its first appearance in Las Vegas. The evening was not only an opportunity to experience stupendous beer, but a chance to hang with Mr. Walker, a very approachable and charming guy with whom anyone would have a good time sharing beers with. Also quite impressive was the very high quality of the cuisine. Aces & Ales has proven time and again that it is a true gastropub and with such an outstanding beer selection it doesn’t always get the recognition it deserves for the stellar dishes that come from its kitchen.
Photos by Joe Urcioli
September Beer Events
Crab and Avocado Ceviche
Our friends at Aces & Ales can always be counted on to bring us quality beer events, but Aces more than any other beer-centric venue in Southern Nevada manages to draw in luminaries from the beer world on a regular basis. In the case of its recent Firestone Walker beer dinner held at its Tenaya location, it was none other than “The Lion,” Co-Founder David Walker, who was quite engaging and did an outstanding job of talking about his beers and his brewery. David related how 20 years ago there were 300 breweries in the US and now the number has grown to more than 3,000, making the US today the most vibrant beer community in the world. We began our feast with Parmesan Potato Croquette paired with Opal Proprietor’s Reserve, a Saison named for its color that David said couldn’t have been made 20 years ago, noting how the American beer palate has evolved and matured. Crab and Avocado Ceviche was matched with Union Jack IPA, the brewery’s flagship of which David exclaimed, “American IPAs are glorious! We should have called this Old Glory because it is not an English-style IPA and is made with 1.5 pounds of hops per barrel.” David also heaped praise on their brewmaster, proclaiming the genius of Matt Brynildson who invented this beer, so balanced and a GABF gold medal winner two years in a row. Next up was Mushroom Tikka Masala with Unfiltered DBA, which unlike the regular DBA (which is 80% aged in steel and 20% in barrels), is 100% fermented in wood. This very rare version had a tea quality picked up from the American oak. It was time to pucker up with Arugula Salad, Duck Confit and Boursin Cheese paired with Bretta Rose, an American Wild Ale making its debut in Las Vegas for the first time. David informed us it uses raspberries grown by a farmer up the road from the brewery in Santa Maria and is the kind of beer he likes to have before dinner on a Sunday afternoon. This is a truly beautiful beer with just the right amount of sour and genuine fruit tartness that proved to be my favorite of the night. A hearty entrée of Espresso Crusted Flat Iron Steak with scalloped potatoes was matched with the robust Velvet Mocha Merlin, a stout so named for its addition of coffee and a dish so good that even though I was full, couldn’t resist eating it in its entirety. The finale was Honey Roasted Figs with vanilla bean ice cream with the 2012 Helldorado, 6 The Las Vegas Food & Beverage Professional I September 2015
CraftHaus Brewery will celebrate its one year anniversary on Saturday, Sept. 12. The festivities will begin at 6 p.m. with food from the Tacofest Food Truck and RX Boiler Room, local bands, 16 beers on tap, three firkins, new beer releases (including a Belgian Stout with coffee, Belgian Quad and a soured table beer) and the unveiling of their anniversary taproom artwork. CraftHaus is located in the Booze District in Henderson at 7350 Eastgate Rd. Suite 110. For more info and to purchase tickets, visit www. crafthausbrewery.com. Although the name suggests an October date, traditional celebrations begin in September, and Hofbräuhaus Las Vegas’s festivities run from September 18 through October 31, its 12th year celebrating Oktoberfest. The Vegas Hofbräuhaus is the only authentic replica of the brewhaus in Munich and one of only six breweries commissioned to make the beer for the Oktoberfest in Munich. A highlight is the unveiling of the Oktoberfestbier; imported from the Hofbräu Brewery in Munich, it’s the very same brew created for the Munich Oktoberfest. Celebrity guest keg tappings take place on Fridays or Saturdays at 7 p.m. and bands from Germany and Austria are imported, providing nightly entertainment. Hofbräuhaus is located at Harmon and Paradise across from the Hard Rock Casino.
As always, great beer happens in Vegas! www.lvfnbpro.com
WESTERN RESTAURANT & HOSPITALITY EXPO
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September 2015 I The Las Vegas Food & Beverage Professional 7
By K. Mike Masuyama Ph.D.
West Eats East—Chopsticks
Mike Masuyama is a bi-cultural science-technologybusiness consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles. “Ask Doctor Sake” was his last series in this journal.
Two pieces of sticks made people wonder
what when they were seen eating with them the very first time. Chopsticks they were, and were exclusively used by Asians. About 20 years ago I was still hesitant to use them at a picnic outside. During the last ten years or so they came to appear on TV sitcom scenes as exotic eating from a doggy bag. Today chopsticks are commonly used by many in eating sushi or other Asian foods. Chopsticks appear to have finally been recognized as one of our utensils. You are an updated eater if skilled in their use, whereas you may be branded uncivilized if you fumble when using them. Here we tell you the stories behind the two sticks. Believe or not, chopsticks can function for almost all movements for eating except for sucking liquid like through a straw. First, you can pick up chunks of food or rice, carrying them from a plate or a bowl to mouth. You may pick up small, round, slippery peas or noodles if well maneuvered. You may scoop up food pieces like fried rice by paralleled sticks, slightly parted. When you hold each stick separately by two hands and cross-pull, you can cut foods, even meat. By piercing you may pick up meat or veggies. Mixing or stirring is easy. As a matter of course, chopsticks are for both eating and cooking. Thus chopsticks function as a fork, knife or spoon and furthermore a tool more than a tong in cooking, though not often seen on cooking shows other than the Asian ones. The materials of chopsticks, originally twigs, are now commonly bones in China, metal in Korea, and wood, occasionally lacquered, in Japan or plastic all over the place for personal use. As far as I
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 8 The Las Vegas Food & Beverage Professional I September 2015
am aware of, Japan might be the only place to provide versatile sizes or types to accommodate for toddlers, children, adults and occasions or uses. There everybody was right-handed for chopsticks and also writing until 30-40 years ago, probably true all over Asia, despite no difference of chopsticks for either hand use. In a good table mannered family, the individual personal use of chopsticks is separated from the ones for picking-up things from plates or bowls shared for hygiene as well as for personal peace-in-mind reasons. If provided none, a concerned eater would turn chopsticks upside down to use the other ends to pick up the shared food. At many Asian eateries nowadays, disposable ones are placed horizontally or vertically on the table, or simply tossed, which are marvelously engineered for splitting into two pieces. The wood ones are shifting to bamboo lately. Though, disposable has always been the subject to be accused by natural conservation groups even though bamboo is the fastest growing, almost inexhaustible natural resource. Besides, bamboo chopsticks have to compete with giant pandas which feed on bamboo (a joke). Today reusable, plastic in wooden appearance, which is machine washable, is coming. The chopsticks are the primary objective of table manners in Japan, though it may not be 100% applicable here, but good to know. If wrongly done there, you would be disgraced for poor family origin or undereducated. It is a good observation to help in judging a person at a business eating, a gathering of friends-associates, and even a date at an early stage before getting too intimate. Following are things for Japanese who are born with chopsticks. No wandering chopsticks in air to move from one dish to another. Be determined to eat. Never point chopsticks to things or persons. It is dangerous. Chopsticks, are not an alternative to toothpicks. Chopsticks are not for drawing plates or bowls closer to you. Do not grab both sticks in one palm to scoop or overfill food from a bowl or plate in a K-9 eating style. Do not tap the table to hurry up serving. Do not lick them before start using. Do not play drumming with chopsticks on a bowl or plate. The most inappropriate practice you should not do is the transfer of food held in someone’s chopsticks to another. It is only done, in Japan, to transfer bone remains from one person to another at a crematory. Do not let chopsticks stand straight into cooked or steamed rice in a bowl, which is an offering to the dead. Rubbing the split pieces to remove any hangnail may be good for the safety reason. But nowadays chopsticks are well made to leave nothing harmful after split, I believe. I strongly recommend to practice, if not good with chopsticks, prior to going to a Japanese restaurant. Tie two sticks together at the end with a rubber band and try to move one stick by your index and middle fingers. You may ask for a fork to eat sushi, otherwise. Or use your fingers after cleaned. With Chinese foods I usually use a fork because it is easier to eat foods which are cooked all together in a wok. A brain surgeon in Chicago invented a hybrid of chopsticks and fork, the Chork, though I do not see many. Today chopsticks are in the right hand and a cellphone is in the left at the table, or the other way round for lefties. Is it a good table manner here? Do not stick yourself by chopsticks while sending a text message. www.lvfnbpro.com
FOOD FOR THOUGHT
With Weather Cooling Off Try an Unusual Wine with Dinner
By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
When weather is cooling off I automatically think it’s time for something spicy but not really hot. If you are in love with the heady flavors like Indian food, but lost when it comes to the wine to match, just think sweet with heat: Off-dry wines from cooler climates are a great foil for spicy fare. Gewürztraminer (geh-VOORTS-truh-MEE-ner) is just slightly sweet and has lovely floral perfumes. With a moderate alcohol level (don’t go over 14.5 percent, or the wine will “burn” on the palate with spicy food and is difficult to pair with foods), this wine melds and meshes with the complex flavors of curry and adds dimension to an Indian meal. When making curry at home, keep it mild to medium and choose chicken or fish to match the wine. A low-fat curry that’s packed with full, fragrant flavor you can make in one pot. To make this main course a showstopper for entertaining, I use golden roasted chicken over a rich, smooth sauce. Ovencrisped chickpeas and lots of fresh cilantro make this an irresistible dish with lots of textures and flavors. Now is the perfect time to try it. 1 whole chicken cut into 8-10 pieces 3/4 tsp salt, divided 1 tablespoon olive oil 1 medium onion, chopped 1 cinnamon stick 3 garlic cloves, minced 2 tablespoons minced ginger 4 large tomatoes, chopped 2 teaspoons granulated sugar 1 ½ teaspoons garam masala www.lvfnbpro.com
1/2 teaspoon turmeric 1/2 teaspoon cumin 1/4 cup sour cream Preheat oven to 375 degrees F. Line a baking sheet with foil. Heat a large non-stick frying pan over mediumhigh. Sprinkle chicken with salt and pepper. Add oil to pan, then chicken, skin-side down, in 2 batches. Cook until golden, 3 min. per side. Transfer to prepared baking sheet. Bake until chicken is springy when pressed, about 25 min. Return same pan to heat on medium. Add onion and cinnamon stick. Cook until onion starts to soften, 3 min. Add garlic and ginger. Cook 1 min. Stir in tomatoes, sugar, garam masala, turmeric, cumin and remaining 1/2 tsp salt. Simmer, covered, stirring occasionally, 8 to 10 min. Remove chicken and discard cinnamon stick. Scrape hot sauce into a food processor. Purée until smooth. Pour back into pan and stir in sour cream. Cook until heated, about 2 min. Ladle sauce into bowls and set chicken on top. Serve with a lightly chilled Gewürztraminer. Yield: 4 servings
September 2015 I The Las Vegas Food & Beverage Professional 9
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.
Corn
I
just read that the United States produces 32 percent of the world’s corn, which is three times the amount of any other country. Most of us know about the many uses of corn, and most newsworthy is the use in the making of high fructose corn syrup. This additive is used in so many everyday products. If you have not seen the 2007 documentary movie King Corn you should try to create the opportunity to see it. It really is an eye opener to the many uses in modern food service for the additive, mostly in many less expensive foods including a host of fast food and convenience food choices. A second common use of corn in our modern society is in the additive given to gasoline during the warmer months to help alleviate pollution, ethanol. Ethanol, the same chemical formula for the alcohol we drink, is added to most gasolines to be in compliance with the 1990s amendments to the Clean Air Act. This helps add to the high cost of gasoline, especially during the summer travel months. Most gas in the United States contains 10 percent ethanol, which almost all cars function well with, but many cars
are designed for E15 (15% Ethanol). Along with the United States, Brazil is a leader in producing and using ethanol gas, with many Brazilian cars designed to use E25 gas. The United States is the largest producer of Ethanol, and along with Brazil both countries produce over 87% of the world’s ethanol. By far the largest use of corn in the United States is for livestock feed, which is used when the corn is allowed to grow to full maturity. Another less abundant use of corn is as fresh corn, harvested while still a little immature. This is usually only a seasonal item. This corn is still sweet, while the livestock feed corn has converted the sugar molecules in the corn into starch molecules. This was a big concern for corn on the cob, as after harvest the sugars change very quickly making fresh sweet corn a challenge in areas away from the harvest. This has changed in recent years as the industry is producing corn that is “supersweet,” allowing an extended shelf life. Corn starch, obtained by soaking the endosperm of the corn, is used widely in the foodservice industry as a thickener,
10 The Las Vegas Food & Beverage Professional I April 2015
but is also the main ingredient in preparing high fructose corn syrup. Corn syrup is produced by combining corn starch with water and enzymes in a multi-stage process that produces the syrup. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar and enhance flavor. Regular corn syrup is not a nutritional concern, but when it is converted to high fructose corn syrup by converting some of the glucose to fructose it is a concern to nutritionists. High fructose corn syrup has been linked to higher calorie intake which leads to other health problems including weight gain, type 2 diabetes, metabolic syndrome and high levels of triglycerides. All of these variables lead to a much higher risk factor for heart disease. Corn starch was first discovered in 1840 and spent a little more than a decade only being used in starching for laundry. It was later discovered that it had other culinary and non-culinary uses, including a non-caking agent in items such as powdered sugar or talcum (baby) powder. Corn starch is also used as an anti-sticking additive in the medical industry such as used in gloves. As for culinary uses, corn starch can be added to dairy products such as yogurt and cheeses to lower the production costs during manufacturing by working as an ingredient stabilizer. More commonly corn starch is used as a thickening agent because it thickens very quickly and creates a clear thickened sauce rather than an opaque one. Some advantages of using cornstarch over flour are that the corn derivative thickens at twice the rate of flour and is flavorless. Like flour, it needs to be cooked for a short period of time to remove a raw starchiness from the product, as well as to reach the proper temperature for gelatinization (the absorption of liquids needed for thickening). Cornstarch should be added to a cold liquid to create what is called a slurry, before being added to hot liquids. The thicker the slurry the more it will thicken; an ideal consistency is something close to that of glue. If an item thickened with cornstarch is heated for a long period of time or agitated too much it may start to break down. One big advantage to using cornstarch, especially in this day and age, is that the product is gluten free. www.lvfnbpro.com
CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS • 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 Blends • Private labeling • Now Certified Kosher
6960 W Warm Springs Road #130 • Las Vegas, Nevada 89113 (1/2 block west of Rainbow Blvd)
702-642-1100
• Open to the Public • Restaurant Quality Spices, Herbs, and Blends • Over 250 Spices, Herbs and Blends • Sold by the Smidgen, Pinch, Dash, Ounce or More • Foodservice Pack Sizes Available • Blended and Packed on Premises • Sign up at www.thespiceoutlet.com
6960 W Warm Springs Road #150 • Las Vegas, Nevada 89113 (1/2 block west of Rainbow Blvd)
702-534-7883 • www.thespiceoutlet.com Mon-Sat 10am - 6pm
Chefery—Gourmet Dining in Your Dining Room at Takeout Pizza Prices
Chefery instruction cards
Chefery team in action
Photos by Bill Bokelmann
Prices are extremely reasonable with salads for $6, soups $6 for a cup or $9 for a bowl, sides $4 (sautéed kale, red quinoa, faro, fingerling potatoes or spring carrots) and entrees are $10 (such as torchietti pasta with heirloom tomotoes, rapini and fresh pecorino romano) or $15 (e.g. Grilled Atlantic Salmon with red quinoa, baby spring carrots and tarragon garnish). Entrees come with sides that are well worth ordering by themselves, like the Tuscan style farro with fresh citrus, castelvetrano olives, EVOO and spinach that accompanies the All Natural Chicken Breast.
Other Odds and Ends Chefery Team photo
E
ver felt like indulging in an upscale meal but didn’t feel like getting all dressed up? Or didn’t feel like fighting traffic and driving across town? Or just felt like kicking back in the comfort of your home but didn’t have the time or energy to cook? If your answer to any of the above questions is yes, then you might want to read on to learn about a new business concept that is currently taking root in Las Vegas and Henderson.
The Concept
A team of three accomplished chefs, all of whom are graduates of the Culinary Institute of America (CIA) in Hyde Park, New York, one of the most prestigious culinary academies in the world, lend their expertise and do all the hard work to bring a gourmet dining experience into your dining room without the need to pay extra for a stuffy formal restaurant dining room and at a cost barely above that of takeout pizza.
• The menu is coded to vegan and gluten free. • Chefery will take special requests. • The menu changes with the seasons. • The chefs use sustainable and organic ingredients as much as possible. • Currently serving 14 zip codes in the Summerlin and Henderson areas with plans to expand soon. • Orders are taken a minimum 24 hours in advance and delivery days are Tue., Wed. and Fri. Ideal for group dining or for entertaining when you don’t have either the time, energy or expertise to present a finely crafted meal, this option is sure to please your friends, associates or even a date you’re trying to impress (she’ll never know, just hide the Chefery containers before she arrives). During my Chefery experience I felt like I was eating at a fine dining restaurant, but in a much more relaxed environment and at a fraction of the price. For more information, to view the complete menu or to place an order, visit www.cheferylasvegas.com or call 702-523-8684.
The team consists of Chef Partner-Founder Brian Skenandore, Chef PartnerExecutive Chef Suzan Alday and Chef Partner–Menu Development Ryan Alday, all of whom met during their time at the CIA. Their resumes read like a who’s who of the culinary world. Brian was beverage director at Marin and Mill Valley Kitchen and Director of Operations at Commonwealth Properties in his hometown of Minneapolis, has worked locally at several Strip properties including Wynn Las Vegas and is a Level 1 Sommelier; Suzan has worked at the Mandarin Oriental Hotel in New York and San Francisco; and Ryan has held positions at highly acclaimed restaurants such as Seegar’s in Atlanta, Alain Ducasse in New York, the Waldorf Astoria and Fairmont Hotel in San Francisco and at Mandalay Bay in Las Vegas. Brian says the team looked into starting their own restaurant, but knew of the great risks and overhead involved with such a venture, and wanted to think bigger. After seeing the need for an online restaurant, a concept that currently did not exist in the Vegas Valley, they located and rented a kitchen that was not being used at Giada’s Italian Cucina in Anthem Village.
How It Works
After ordering online, your order is delivered to your door. It arrives 90% cooked and you finish it in the oven or microwave in the container it is packaged in, following easy-to-follow instruction cards. 12 The Las Vegas Food & Beverage Professional I September 2015
www.lvfnbpro.com
Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.
Fabio Viviani Wine Collection Debuts in Nevada
Talented chef, restauranteur, business owner, Top Chef fan favorite, author, what could possibly be next for Chef Fabio Viviani? Why, winemaker, of course! Initially launched in fall of 2014 in Chicago, the Fabio Viviani Wine Collection was released for online purchase in early 2015, and soon will be making its debut for distribution in our very own state of Nevada! Viviani’s passion for food and wine is primarily what led him to explore the world of winemaking. Born and raised in Italy, Viviani naturally accepted the role that wine played during meals, and initially strived to make people happy through food as a chef. What better way to continue that role, but with wine as well? Thus, the Fabio Viviani Wine Collection www.lvfnbpro.com
was created, as a collaboration with Carlos Quimbo and Sean Thomas, of Sipp, LLC. The purpose of this wine? Good quality, good winemaking, no gimmicks and at a reasonable price. Who can complain about that? Distribution will begin in mid-September, beginning with in-store distribution for the wines in partnership with Haggen grocery stores in its Nevada, California and Arizona locations. Currently, the Fabio Viviani Wine Collection is made up of four wines from California (all from the 2013 vintage): the Signature Red Blend and Signature White Blend, a Chardonnay and a Cabernet Sauvignon. Not only are the wines produced in limited quantities, but Viviani and his partners chose to focus on quality rather than quantity, while considering the environment at the same time, packaging the wine in eco-friendly bottles with recycled materials. One common thread amongst the partners is their passion for philanthropy. Since its release, the Fabio Viviani Wine Collection of wines have made special appearances, along with Chef Viviani himself, on shows and publications such as: The Steve Harvey Show, Wine Spectator, The Rachel Ray Show, Beverage Industry Magazine, The Chicago Sun Times, and much, much more! Fun Fact: Sean Thomas, co-owner in the Fabio Viviani Wine Collection collaboration, is the grandson of Dave Thomas, of Wendy’s fast food restaurant! Talk about having the entrepreneurial gene. Keep an eye out for a future issue introducing the wines in detail, along with tasting notes! Until next time, Cheers~! Alice
September 2015 I The Las Vegas Food & Beverage Professional 13
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
customers with some guests stopping in as many as five nights a week. Judging from my stellar dining experience and the moderate prices it’s no mystery as to why. Also worth mentioning is the resort’s ongoing jazz concerts, one of the few venues in the Valley to do so. Coming up are Naturally 7 on Sept. 19, Peter White on Sept. 26, Warren Hill on Oct. 3 and Michael Franks on Oct. 17. The concerts are held in its state-of-the-art Access Showroom and also poolside under the stars during the warmer months.
Photo by Brian Mannasmith
MRKT is open for dinner nightly from 5 p.m. and live music occurs in the bar on Fri. & Sat. To view the complete menu, go to www. aliantegaming.com/restaurants/mrkt.
This classy restaurant has been open since the Aliante resort opened in 2008, which in this town with a revolving door of openings and closings, you can say it has stood the test of time. Located just off the casino, the beautiful room with rich mahogany accents, lavender and olive green hues, a sleek circular bar, outside patio and comfortable banquettes with pillows manages to come off as elegant and classy while still imparting a casual and relaxed vibe. The menu is split between gems from the sea and land, giving equal billing to both. Carnivores have choices of filet mignon, ribeye, New York, porterhouse, prime rib, short rib and double cut pork chop. Seafood lovers can revel in seared ahi, catch of the day, salmon, sautéed scallops, shrimp scampi, Alaskan king crab and lobster; the chilled seafood platter with lobster, Alaskan king crab, lump crab, shrimp and oysters; or the best of both with surf and turf and steak toppings of king crab, lobster or lump crab. Like all of Aliante’s restaurants, fresh produce is sourced from Cowboy Farms and fruit from Gilcrease Orchard, grown just a few miles away, and herbs grown in a glass enclosure at the entrance of MRKT are picked by the restaurant chefs for use in their recipes. The freshness was clearly evident in the strawberry & spinach salad with gorgonzola and candied walnuts I enjoyed, and in the side of rich and creamy butternut squash gratin. Your meal can be complemented with an impressive selection of beer, wine and spirits. A 5,000 bottle wine cellar contains 300 labels and 20 wines available by the glass; 70 whiskey, Scotch and bourbon selections are available in 1 or 2 oz pours and flights; and 32 craft beer choices include the likes of locally-brewed Joseph James Hop Box and Citra Rye. Finishing touches are giant ice cream sundae, crème brûlée, berry bowl w/sweet cream, New York classic cheesecake and chocolate ganache tart. Specialty Restaurant Operations Manager Joe Landolfi says 75% of the clientele are repeat 14 The Las Vegas Food & Beverage Professional I September 2015
Chicken and Red Velvet Waffle Slider
Photo by Chris Wessling
MRKT at Aliante Casino + Hotel + Spa Offering the Best of the Sea and Land
Therapy Ignites Downtown Dining Scene The downtown restaurant boom continues to be invigorated with new openings helmed by some of our city’s most talented chefs. The new kid on the block is Therapy, with Chef Daniel Ontiveros, who most recently wowed us when he was the executive chef at Comme Ca. Located at 518 E. Fremont in the heart of the Fremont East Entertainment District, Daniel’s ingredient-driven menu features unique and extremely savory dishes, such as In The Gnudi—baked ricotta loaded with truffle honey, fig jam and roasted almonds; Chicken and Red Velvet Waffle Slider with a with a red pepper remoulade slaw; Oxtail Empanadas served with a harissa lime crème fraîche; Mixed Mushroom Flatbread enhanced www.lvfnbpro.com
Photo Courtesy of Lazy Dog Restaurants
Photo by Chris Wessling
Wild Arugula Foldover Pizza
with bacon, caramelized onion and soft poached egg; the very rich Hangar Steak Tartar topped with egg yolk and parmesan; and creative desserts like Cast Iron S’Mores with graham cracker crust (and bacon added at no additional charge). Pair them with signature cocktails, such as the best-selling “Smash,” with Four Roses bourbon, blackberries, fresh mint and sweetened lime; a massive craft beer selection with more than 70 choices, many of which are not found everywhere else; a large wine menu; and house-made sangria. The restaurant’s eclectic décor is very classy, with an upscale comfortable urban chic feel, accented with wood floor, large windows, high ceiling with the original cross beams of the 1952-built building, comfortable banquettes and couches with pillows and an upstairs loft that is perfect for private functions. On weekend nights the venue is transformed into a nightlife destination with live music, DJs and dancing. Therapy is open daily for lunch and dinner till midnight Sun.-Wed. and till 2 a.m. Thu.-Sat. www.therapylv.com
Lazy Dog Unveils New Menu Items Lazy Dog in Downtown Summerlin unveiled several new menu items and was nice enough to share a sampling of them with us, including Chicken Chile Verde Nachos; Ceviche Tostadas; Wild Arugula Foldover Pizza (my favorite); Pepperoni, Red Onion and Black Olive Pizza; Fennel Sausage, Goat Cheese and Mushroom Pizza; and creative cocktails including the refreshing Pineapple Mojito and spicy hot Mango Jalapeno Margarita.
Nevada Restaurant Association Tony Abou-Ganim; and Mike Olsen, director of operations for Emeril’s Restaurants in Las Vegas. They each nominated a deserving candidate in the five award categories, including Restaurant Allied of the Year, Bartender of the Year, Pastry Chef of the Year, Culinarian of the Year and Restaurateur of the Year.
Restaurateur Elizabeth Blau
The Nevada Restaurant Association’s annual culinary excellence awards will take place this October. The event recognizes the best and brightest as nominated by an esteemed group of accomplished leaders in our industry. This year’s nominating committee was selected by the Association’s Chairman of the Board Se-
www.lvfnbpro.com
bastien Silvestri and the Event’s Committee Chair Maggie Rubenstein and includes restaurateur Elizabeth Blau of Blau + Associates, known for local venues including Andiron Steak & Seafood, Honey Salt and MADE LV; Tom Kaplan, senior managing partner for Wolfgang Puck; Matt Erickson, senior vice president of restaurant operations for SBE; award-winning master mixologist and author
Candidates were nominated based on qualities such as reliability, teamwork, leadership, contributions of knowledge and time to the community and dedication to the restaurant industry. The winners will be selected by the Board of Directors for the Nevada Restaurant Association. The Board consists of a diverse group including restaurant operators, chefs, educators and those who contribute to the industry in areas including legal, accounting, insurance and marketing. Nominees and winners will be celebrated at a special event in their honor in October and proceeds from the event will benefit the Association’s Education Foundation, which provides scholarships for high school students interested in starting a career in the restaurant and foodservice industry. Tickets for the event will be available for purchase at www.nvrestaurants.com.
September 2015 I The Las Vegas Food & Beverage Professional 15
16 The Las Vegas Food & Beverage Professional I September 2015
www.lvfnbpro.com
By Heidi Rains
Up Front and Personal
Heidi Rains is a San Diego native, a wiz of a home
cook and brings life to the desert with a beautiful
garden. Her herbs have been tasted by many and used
by some of the top mixologists in town. She has spent
her whole life living, eating & working in fine-dining
restaurants, cocktailing & bartending on the Strip and she has a thirst for all things delicious.
Bryan John
So often we talk about the passion of a renowned chef or the craft of a great bartender, the sage knowledge of a true mixologist or the expertise of a fine Sommelier; but it’s the passion of the professional fine dining server that often goes unmentioned, in part because they are few and far between but also because they have yet to make a reality show about them or even an interesting documentary. Yes, we have Waiting and the ubiquitous service industry blogs like “Why Servers Hate You.” But these funny, yet mostly cringe-worthy examples are mainly relatable to the poor unfortunate souls who get verbally spit upon serving blooming onions at Outback or baby backs at Applebee’s. What I find missing within the world of “the service industry” are the stories of a waiter’s true love of maintaining spectacular service, the continuous pursuit of food and wine knowledge and the unique ability to give us restaurant lovers the perfect dining experience. May I introduce a man who embodies much of this vision for the ultimate foodie experience, Mr. Bryan John, one of CarneVino’s best! www.lvfnbpro.com
Tell me what Vegas means to you and where did you start? Vegas is home. I was born and raised here and I’ve eaten the better half of this city! Some places surprise me and some bore me, but it’s definitely an exciting town. I actually started in the kitchen and graduated from culinary school right out of high school. I began at Rosemary’s and M Resort and Stack at The Mirage and it wasn’t until I traded sides and started working at CarneVino that I got reinspired to start cooking again. What are some of your favorite places around town? I eat in Chinatown probably three days a week! I like District One, Monta, Raku or Krung Siam. I love the spice and variety of Asian cuisine. I also love the old-time non pretentious classics like Bob Taylor’s Ranch House and good ole American eat’n! I love hosting dinner parties and shellfish boils at my place with coworkers. I’m looking forward to doing a Dario Cecchini Night and using everything I learned in Italy to style out my friends. Tell me about your recent Italy trip. Well, I met Dario Cecchini at CarneVino through our Executive Chef, Nicole Brisson, who trained under him in Italy. He was incredibly inspiring. He came in and did a dinner event where I saw him break down a pig and do his famous porqueta and was immediately fascinated. I’ve always been interested in the art of charcuterie, so I asked if I could come out to Tuscany and work for him. I was there for six weeks working 14 hour days. In the morning I would train doing butchery, and then work at the restaurant at night doing service. The service there is completely different from Vegas. It’s all family style with seven course meals and wine pairing. Out of everything you learned in Italy, what was the most profound? I leaned everything about butchery including making lardo, which was my main goal, but the most spontaneous and impromptu and exciting thing I experienced was harvesting honey. They had five
boxes in a meadow and three in a forest and we’d suit up and check the bees’ health and maintain the hives. It was such a beautiful connection with the earth. Bees are the most important thing when it comes to food and sometimes we forget about that. It was absolutely wonderful! What did you miss about the US? Breakfast! Over there they eat cornetto, which is like a croissant, but I missed eggs and bacon and crispy hash browns. I also missed the ethnic variety of food that we take for granted. Also, the towns shut down at 10 o’clock so if you don’t bring a snack you are bummed. Late night binge eating doesn’t really exist there! So what do you love about the service industry? I love making people happy, especially when they are uneasy about trying new foods or experiences. I like to nudge them into trying something great and get them to buy into your “method” or mindset and then they are hooked! At CarneVino it’s great to get people to try things like octopus because it’s so fantastic there that when they do eat it their eyes light up and they say “Wow! I didn’t know food could taste this good!” For example, during the rodeo I made a deal with some dubious cowboys that if they didn’t like it, I’d pay for it. Of course they loved it so much they paid me! I hear you may be interested in opening a butcher shop of your own? I do have a lot to learn and so many skills I’d like to acquire from the greats, but that’s definitely the end goal. I’d love to have a great butcher shop/ sandwich shop/little restaurant and to cater to the public and show them that you don’t just have to have the filet or the “great cuts” that everyone is used to. That you eat so much better than that utilizing the shank and the shoulder and the breast and the hind quarters. Dario has a philosophy that you must let the animal have a good life and treat it like an animal should be and in turn give it a compassionate death and utilize the entire animal, which gives it back the respect that it gave to you. We really need to fix our way of thinking through food.
September 2015 I The Las Vegas Food & Beverage Professional 17
Good for Spooning
A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat. She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com
Photo courtesy of LeAnne@GoodforSpooning
David Leibner – Gift Local & It’s On Me
By LeAnne Notabartolo
David Leibner at his downtown office
David Leibner is one of those guys. You meet him and immediately
want to get to know him better. You know the type, handsome and confident with a strong handshake and a salted caramel voice. He looks and acts like he knows what’s going on…and that’s because he does. He’s the mastermind and creative genius behind one of the coolest apps for your phone, and it’s one of those ideas that once you realize the brilliance of it you smack your head and say, “Why didn’t I think of that!?” An 18 year resident of Las Vegas, via New York, Leibner works and lives downtown, participates in and supports downtown ventures and is the Founder and CEO of It’s On Me and Gift Local—a digital gifting app that interfaces with your desktop and smoothly performs on both Android and iPhone platforms. As of this writing there are three major cities with offerings, Las Vegas (75 locations), San Diego (30 locations) and newly launched New York City (3 locations) with more than 250 new locations to be added within 6 months across those cities. The participating merchants are a carefully curated group of locally owned restaurants and bars; no big box chains to weed through when looking to give a gift. Currently the app encompasses only dining and cocktails, but they aim to bring personal services on board (like spas and hair salons) soon. The app literally takes gift “cards” to a whole new level and it’s a win-win-win for merchant, gift giver and gift recipient. Let’s start with the merchants. Frequently, merchants will employ couponing services like Groupon to drive business in the doors. The downside of that is, “Once a customer has had your $20 [menu item] for $10 they aren’t going to come back and pay full retail for that same dish, no matter how much they liked it,” says Leibner. When someone uses a gift from It’s On Me it has been purchased at full retail value, no discounts. With the sign-up fee, a merchant is guaranteed a certain amount of sales. In the event that doesn’t happen, It’s On Me gives the merchant that specified dollar amount of gifts to use as they please. They can send them via email or text to clients who haven’t visited in a while. They can run a promo on Facebook to encourage participation. However they
18 The Las Vegas Food & Beverage Professional I September 2015
leanne@goodforspooning.com.
decide to use them. Sign up is available through the website and merchants can even add a free “affiliate button” to their website linking clients directly to the purchasing site of It’s On Me to purchase gifts for themselves or someone else. No cash spent on mailing or printing. Cost effective and genuinely effective marketing—go figure! As a gift giver, how many times have you “forgotten” someone’s birthday? Yeah, me too. This app allows you to send a gift immediately to a recipient in any of your multiple contact lists (personal, Facebook, Twitter) and it will arrive via text, email, Twitter or Facebook message. Heard someone had a bad day? You can send shots of their favorite spirit at the neighborhood bar or coffee and a muffin, or a slice of pizza. The gift you choose will show up as a photo (like a gift card), but they can use the dollar amount to select anything they want. Of course you can choose a dollar amount instead of a specific item. And you can gift from your desktop or your phone. When you receive a gift card, do you lose it, only to find it after it has expired? Yeah, me too. With It’s On Me, your gifts are in your phone. When was the last time you walked out the door without THAT? You don’t need the app to receive the gift, but you will need to download it to redeem your gift. Redemption is easy. Once you receive your check, open the app, find your gift and enter the receipt info from the check. The gift amount is automatically deducted and the server will charge you the balance if there is one. Don’t really like that bar or restaurant? No hassle re-gifting with ease! Leibner and his team have created a unique ecosystem (think economic system) that is totally interactive, symbiotic and easy to navigate. The logo is easy to recognize, but watch for changes once the aforementioned service options become available. All too often finding local merchants with quality products can be a crap shoot. By vetting these merchants for you, the guess work has been taken out of gift giving by providing you with a list of premium locally owned businesses. Gifting local will forever be changed. As a gift from David and It’s On Me, we thought it would be great for you to see how good it feels to receive a gift, so click here goo.gl/0fvrdH and your next round is on us. There are more than 2000 promotional gifts to be claimed at some of your favorite local merchants! www.lvfnbpro.com
LAS VEGAS FOOD & BEVERAGE
PROFESSIONAL-PERSONAL PICKS… BON APPETIT! Photo credit BRIO BRAVO! Restaurant Group
Brio Tuscan Grille (Tivoli Village and Town Square) Tuscan Brunch Bowl: A delicious medley of tasty sausage, quinoa, crisp kale, crimini mushrooms, fresh zucchini and roasted tomatoes blended together and topped with a cagefree poached egg and a spicy Sirracha-mayonnaise sauce.
Photo Treasure Island Hotel & Casino
Treasure Island’s Sea Shack Restaurant & Mojito Bar— Clam Bake for Two: steamed clams, mussels, prawns, sausage and whole Maine lobster split and grilled, served with steamed potatoes and coleslaw.
Photo credit J. Rick Martin
Cabo Wabo Cantina at Planet Hollywood is serving its Breakfast Quesadilla—a combination of scrambled eggs, bacon, avocado, pico de gallo and cheddar and jack cheese served in a flour tortilla.
www.lvfnbpro.com
Las Vegas’ Public School 702 is sticking to a local curriculum with the introduction of the Player’s Cut cocktail, featuring locally-owned Azzurre Gin, with tropical ingredients such as tangerine, grapefruit, ginger, basil and rose petals; Campari; Luxardo Cherry Marinade; Peychaud Bitters and orange bitters; and garnished with a maraschino cherry and orange disc.
Photo by Christopher DeVargas
Photo by Peter Harasty
CHEERS! Delmonico celebrates September National Bourbon Heritage Month with its Back to School cocktail, featuring Elijah Craig 12-year bourbon, lemon juice, hazelnut and cinnamon syrup, coffee liqueur and garnished with dehydrated lemon wheel.
September 2015 I The Las Vegas Food & Beverage Professional 19
Brett’s BY
Entertainment Draws
Dining-Beverage Options Evolve
Caesars Palace resident headliner Rod Stewart continues with nine 2016 spring concert dates after releasing his album Another Country. Dirk Arthur Wild Magic has premiered 4 p.m. shows in the Westgate’s showroom with big cat magic and illusions. Suzanne Somers will not be returning to the Westgate Cabaret with her show that opened in May. Donny Osmond, after vocal cord surgery, is expected to return Sept. 29 at the Flamingo headlining with his sister Marie. Il Volo released their fifth studio album “Grande Amore” and will make a tour stop at the Palms on March 25, 2016. Entertainer Jeff Civillico will remain at Bugsy’s Cabaret in the Flamingo where he relocated while The LINQ showroom was being remodeled. He returns Sept. 20 in a new 5:30 p.m. time slot. Frank Marino, Las Vegas’ longest-running headliner, will celebrate 30 years performing on the Strip Saturday, Sept. 19. Fantasy at the Luxor will introduce three fresh routines and a new opening number choreographed by two-time Emmy Awardnominee Mandy Moore. Legendary artists Kris Kristofferson and John Prine will co-headline a special performance in the Pearl at the Palms Oct. 30. Legends in Concert at the Flamingo will add tributes to Taylor Swift and Frank Sinatra on Sept. 14. Cirque du Soleil O performers Bill May and Christina Jones won two gold medals competing at the 2015 FINA World Championships in Russia. Model-actor Tyson Beckford is Chippendales celebrity host at the Rio through Sept. 27.
Chef Alain Ducasse will open elegant and sophisticated Rivea and Skyfall Lounge at the top of Delano this fall. Edge Steakhouse, a fine dining restaurant helmed by award-winning Chef Nick Lees, opened at the Westgate. The Habit Burger Grill, a California-based burger-centric fast casual restaurant chain, opened its first Las Vegas location at Hughes Center. The Filament opened at the Fremont featuring signature cocktails, craft beers and frozen novelty favorites. Owner/Chef Jacques Pauvert’s new healthyoriented casual family American bistro Jacques Café opened in Trails Village Center.
Notable Developments Downtown, the Plaza owners are selling the Las Vegas Club to the D owners who will close it in the future for renovations and changes. Increased by $14, Las Vegas marriage licenses now cost $77. The first Madame Tussauds wax figure of Nicki Minaj debuted at The Venetian in a provocative Anaconda pose.
The Riviera’s famous “NO, Ifs ands or...” Crazy Girls bronze statue is now displayed in the Planet Hollywood casino where the show is headlining. The Westgate’s giant sportsbook is getting a $12 million renovation, its first major makeover since opening in 1986. IPEC is a new freestanding events facility near McCarran Airport offering flexible group space for 50 to 720 attendees and onsite overnight accommodations for 200. Downtown Project’s new recently remodeled three-story Las Vegas Hostel is offering affordable accommodations with 154 beds near the Fremont East Entertainment District. The Encore Resort and Tower Suites at Wynn are undergoing a design refresh with expected completion this fall. The Wrangler National Finals Rodeo has been held at the Thomas & Mack Center for 30 years and will continue there for up to 10 years. The Bunkhouse Saloon downtown closed again with more than 25 shows on its calendar. No word if a projected adjacent venue, the Wheel House, will materialize. Pawn Plaza owner Rick Harrison announced Inna Gadda di Pizza and Pawn Donut & Coffee will be opening at the new shopping venture. Doubling in size, Berger & Son Fine Jewelers is constructing a new location inside the Fashion Show opening in December. Bootlegger Bistro opened its “Copa” Room, a nightclub ambiance special event center accommodating up to 300 guests. International retailer Oakley opened inside Miracle Mile Shops at Planet Hollywood. This is one of only three stores globally. In 2002, around 10,000 fossil specimens were excavated from the Upper Las Vegas Wash. Now the collection is exhibited at the Nevada State Museum.
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Upcoming Events Brad Garrett’s sixth Maximum Hope Foundation Charity Poker Tournament will be at the MGM Grand Saturday, Sept. 19 at noon with participants playing alongside celebrities and professionals. Tennis’s star-studded annual charity event, the Mylan World TeamTennis (WTT) Smash Hits, for the first time will visit Las Vegas Oct. 12 at Caesars Palace with four former players headlining—Andre Agassi, Stefanie Graf, Martina Navratilova and Andy Roddick. The fourth Downtown Brew Festival will be held Saturday night Oct. 24 at the Clark County Amphitheater.
RiSE–the lantern festival releasing thousands of flame-lit paper lanterns will return a second year at a new location on the Moapa River Reservation Saturday, Oct. 10. EVENTURE is producing the inaugural fundraising USO Challenge a Troop 5K Oct. 31at Craig Ranch Regional Park. The 12th Grape Stomp Festival will be held Oct. 3-4 at the Pahrump Valley Winery. www.lvfnbpro.com
By Aimee McAffee Aimee McAffee is a serious foodie who
Food is Beautiful
appreciates the finer things in life. Her background
in public relations, communication and marketing give her a unique insight on food, venues and
presentation. When she’s not adventuring at the latest
culinary hot spot, she’s spending quality time with her
Photos by Audrey Dempsey
husband and two children.
Our senses were alternately soothed and stimulated with the textures and flavors offered at the “Food is Beautiful” event at Made L.V. We were offered a taste of what’s to come September 25-27 with the Life is Beautiful festival, the Downtown Las Vegas three-day extravaganza of music, art, food and learning. Host Chef Kim Canteenwalla described it as the “Beauty and the Beast Dinner” with Mixologist Mariena Mercer of The Cosmopolitan Las Vegas as our Beauty and all the male chefs as the Beasts. We were served one flavor sensation after another, paired with cocktails by our beauty, Mariena Mercer. I particularly enjoyed the “Summer of Love,” since it tasted exactly like dessert first—a lemon meringue pie in a martini glass, thick, creamy and rich. One of her other standout drink pairings, “Kaffir the Reaper,” was served like a regular Moscow mule with the obligatory copper mug. The moment I tasted it, I knew it was special with its extraordinary flavors of coconut and pink peppercorns to complement the ginger beer. My favorites of Itsy Bitsy Ramen Chef Ricardo Romo’s appetizers included the pork pot stickers, served with spicy soy. These were very flavorful and rich, slightly spicy and perfectly seasoned. Chef Brian Massie’s Hearthstone was represented very well with his Frog Hallow peach salad, which was exceptional—sweet and savory. It tasted like a peach pie complete with pieces of buttery crust. It featured this remarkable savory element of Benton’s ham and mustard seed mixed with the creaminess and subtle flavor of mascarpone. Echo + Rig’s Chef Sam Marvin provided one of my favorite dishes of the evening with his Snake River Farms Kobe Wagyu silver beef, which was tender and very flavorful, with preserved citrus chimichurri reminiscent of a sweet potato with hints of maple syrup. The drink pairing for this dish from Mariena Mercer was the remarkable “American Gothic,” a Woodford Reserve combination with Ancho Reyes liqueur and chai masala tea. It was rather strong and very tasty, with notes of anise and clove. www.lvfnbpro.com
My absolute favorite dish of the night was the last one, courtesy of Chef Kim Canteenwalla of Made L.V. I asked Chef Canteenwalla what made his yellow watermelon salad so dynamic. He shared that the watermelon salad was prepared with many different uses of watermelon. They use the whole fruit, respectfully demonstrating the range of every part of a simple watermelon. He created the sweet and sour flavors using the rind—some parts candied and others pickled. He also prepared a watermelon gelatin and condensed watermelon in cubes to intensify both flavor and color. The whole watermelon salad was adorned with crystallized honey. It was a truly wow dish to end a truly wow evening. With a taste of what’s to come at the Life is Beautiful festival, I can’t wait for the main event on September 25-27 in Downtown Las Vegas. For more information, visit http:// lifeisbeautiful.com.
September 2015 I The Las Vegas Food & Beverage Professional 21
The Joy of Sake
Making Its First Appearance in Las Vegas on September 19 Photo by Audrey Dempsey/Infinity Photo
By Chris Pearce
Sometime writer. Frequent eater. The Joy of Sake restaurant coordinator. www.frolichawaii.com/deliriyum 808-542-1468 cpearce@joyofsake.com
Chris Pearce-Joy of Sake Restaurant Coordinator and Luis de Santos MS-Southern Wine & Spirits Asian Portfolio Specialist
When the doors to Caesars Palace’s Augustus Ballroom open for The Joy of Sake at 7:00 p.m. on September 19, guests will see something quite spectacular, even by Las Vegas standards. With a total of 391 competition-level sakes spread out across eight islands, they’ll be looking at the biggest sake tasting display in the world outside Japan.
W
hat is The Joy of Sake? It’s a sort of sake caravan that travels around the world every year. It starts in Honolulu each summer, then heads to the continental U.S. and finishes in Japan in late fall, when the sake-brewing season is underway. But it’s more than a mere caravan: All the sakes are presented for self-serve sampling, and those sips are accompanied by sake appetizers from a dozen of the city’s top restaurants. Organizers decided to bring the event to Las Vegas this year to give the city’s sake enthusiasts and beverage professionals an opportunity to taste the world’s finest sakes in peak condition. Two things set The Joy of Sake apart. One, the sakes present an amazing variety of styles and expressions. There are artisan labels from every sake-brewing region of Japan, many from breweries held in the same families for centuries. Over half are not even available in the United States, except once a year at The Joy of Sake. And, 175 of the sakes are elegant, ultra-premium daiginjo labels.
22 The Las Vegas Food & Beverage Professional I September 2015
The second thing that sets these sakes apart is that all are entries in the 2015 U.S. National Sake Appraisal, which was held in Honolulu in July. This is a rigorous blind tasting, conducted under the guidance of Japan’s National Research Institute of Brewing, established over 100 years ago to elevate the level of sake-brewing. Seven judges from Japan and three from the U.S. spent two days judging all 391 sakes. Those they deemed exceptional are marked at The Joy of Sake with gold and silver stars. Sakes judged by Japanese standards. When The Joy of Sake started in Honolulu in 2001, American interest in sake was just beginning. That year importers brought in 1,829,536 liters from Japan, but there were challenges. Media reports tended to be more enthusiastic than knowledgeable, so misinformation circulated. Promotional tastings masqueraded as legitimate competitions, with questionable participants awarding themselves grand prizes. For the public, it was getting harder to find out what a good sake really was. www.lvfnbpro.com
Against this background, in 2001 the members of the International Sake Association, a non-profit in Hawaii, voted to hold a “sake appraisal” in Honolulu, with experienced professional judges from Japan. They would follow the same judging criteria used at the Japan National Sake Appraisal, established in 1904. Four judges from Japan and four from the U.S. graded each entry on balance, aroma, taste and overall impression. Balance was, and is, considered fundamental. Sakes with very full aromas or powerful taste profiles, but without the underlying structure that ties all the elements together in a balanced way, generally do not fare well in the competition. But there was one thing about the Japanese tradition that the International Sake Association didn’t like. The public sake tasting that follows the Japan National Sake Appraisal every year in Hiroshima is pretty much an industry event. Guests go down long tables with perhaps 150 bottles per table, tasting and spitting, tasting and spitting all the way down the line. This didn’t seem like much fun to people in Hawaii, who wanted a more joyful expression of sake enjoyment. So they invited nine chefs to create sake appetizers, held a ceremonial kagami biraki or “breaking of the cask” at the opening, and staged hula performances throughout the evening. In the first year there were 124 sakes and 450 guests. That’s grown to a record 391 sakes and 1,600 guests this year. Worldwide, The Joy of Sake events will draw more than 3,500 sake enthusiasts in 2015. In 2003, The Joy of Sake was held in San Francisco for the first time. In 2004, the event began a ten-year run in New York. So far there have been forty events in major cities, with attendance growing by the year. And in a curious way, as the U.S. National Sake Appraisal and The Joy of Sake worked together to introduce to Americans competition-level sakes in perfect condition, sake imports in San Francisco, New York and Honolulu went up. By 2007, when attendance at The Joy of Sake events had grown to 2,500 people, sake imports had doubled from their 2001 level. I suspect this was partially due to the Appraisal’s policy of shipping entries under refrigeration and keeping them in cold storage so they would be at their peak for The Joy of Sake. Importers began adopting this practice, resulting in a marked improvement in sake quality. And of course when sake tastes better, it sells better, and the growing import figures reflected that. A drink that’s on the rise. Sake is at a crossroads in the United States today. We still lead the non-Japanese world in our understanding of
this most enticing and elusive of the world’s three great fermented beverages. Europe lags ten years behind. Across the U.S., imports are up 15.4% over 2014 and will easily top 5,000,000 liters this year. Over the last fifteen years no other category of imported beverage has grown as quickly or as consistently as sake. Wine imports from some countries attain wonderful numbers for a while, but that never seems to translate to the steady, consistent growth that we see with sake as it gradually works its way into the lifestyle of Americans. What’s keeping it back from even more growth? I think that people’s dining and drinking habits are deeply embedded and don’t change that quickly. It will probably take generations, but if that’s true it’s good news for sake importers and distributors, as well as their restaurant and retail customers. At The Joy of Sake Honolulu, which attracted a record 1,600 people, guests were overwhelmingly in their 20s and 30s. It seems that as they consider what their beverage of choice will be in their lifetimes, many are drawn to sake. We expect the restaurants at The Joy of Sake Las Vegas to be a big draw. Dishes like Roy’s braised pork belly with huckleberry compote and uni sauce, SushiSamba’s tiradito with salmon, garlic chips and kinkan honey, and Other Mama’s smoked shrimp ceviche with sweet potato chips—not to mention Raku Aburiya’s sashimi slicing station— showcase sake’s versatility as a pairing companion par excellence. Never assertive, always supportive, it complements a wide range of cuisines. Why else do so many chefs reach first for the sake menu when the time comes to relax after a long day in the kitchen? Great sake and delicious food by themselves still aren’t enough to put an event over the top, as happens every year at The Joy of Sake. Some kind of magic happens when you’ve got more than a thousand people enjoying themselves so much. It’s hard to describe. I hope you’ll have a chance to experience it for yourself. The Joy of Sake September 19, 7:00-10:00PM Caesars Palace, Augustus Ballroom Tickets $75/$85 at the door Available online at www.joyofsake.com
How to Joy of Sake
Tips for Navigating the World’s Greatest Sake Celebration
It’s sake time. You’re at the world’s greatest sake celebration, staring at hundreds of bottles of beautifully arrayed sake. It’s more sake than you’ve seen in your life. And each one awaits your tasting pleasure. Where do you start? Overcome by sake frenzy, many newbies simply head for the nearest table and start sampling. But there are ways to navigate the hundreds www.lvfnbpro.com
This world’s dust washed away by a cup, proffered with grace — Joro
of choices, ways to maximize your sakesfaction. Tip 1: Nobody can get through all 391 sakes, so don’t even try. Thirty to forty is a good sampling. Tip 2: If you’ve never tried sake, start at the Daiginjo A tables. These top-line sakes are floral, nuanced, gentle—an excellent intro. Nearly half the sakes at The Joy of Sake will be daiginjos. Tip 3: The sakes are divided
into four categories: Daiginjo A, Daiginjo B, Ginjo and Junmai. Sample a few at each table to find the genre you like best. This will also give you a good idea of what type to order at restaurants. Tip 4: Check the card in front of each sake: It’ll tell you if it won a gold or silver award at the U.S. National Sake Appraisal. No star doesn’t mean it’s bad—the overall level of the sakes is hard to match,
even in Japan. Tip 5: A black star on the card means that sake isn’t available in the U.S. The card will also tell you where the sake was made— notable because sakes display regional differences. Tip 6: Don’t stress about searching for harmony of taste, aroma, body and balance. Everyone will have a different favorite. Just sip to find sakes you like.
August 2015 I The Las Vegas Food & Beverage Professional 23
PRODUCT SPOTLIGHT
Sassy Sauces Why not try experimenting with some of your more traditional sauces by adding different products, creating a unique infusion of flavors? At Major we like to be different and believe that you should step outside your comfort zone once in a while in terms of flavor mixing. We like to combine flavors to make dishes that stand out, and what better way to do so than by mixing savory and sweet together. By adding Major’s fruit bases into your existing sauces and oils you can add a real depth of flavor, and they taste great with meat, fish and vegetables. Flavors include Strawberry, Raspberry, Clementine, Cherry and Fruits of the Forest. All five flavors come in simple to use 500g squeezy jars and are supplied with a free applicator nozzle which can be used to neatly decorate your plates or dishes. You can achieve massive cost savings and they also mean you no longer have to rely on
seasonal availability of fruit throughout the year. They are all suitable for vegetarians, are Gluten Free and are made with natural ingredients with no artificial flavorings or preservatives.
“We tried adding the delicious Clementine Fruit Base to our regular Hollandaise Powdered Mix to create a new take on a classic sauce and were all amazed at the results. The Cherry Fruit Base into our popular Demi Glace is also a great one for brown sauce recipes adding a delightful sweet note to your dish,” comments Chris Enright, Development Chef of Major
Products.
The Cherry and Clementine Fruit bases also lend themselves very well to duck recipes and can be brushed on before cooking to give a crisp, glazed outer skin which penetrates a fruity flavor directly into the meat. If you’re looking to add a subtle burst of natural flavor to your sauces, taste the difference for yourself with Majors fruit bases – you won’t be disappointed!
By Shelley Stepanek
Dig Right in to New Restaurants! Opening soon by the time this comes to print will be BEAUTY & ESSEX at The Cosmopolitan. Tao
group is opening it in the old Comme Ca restaurant. The first location is located in New York, and now has moved west. One of the new offerings from the New York menu will be Chipotle Duck Chilaquiles. I’ve always had chicken, so can’t wait to try something new. Grilled cheese sandwiches, dumpling soups and lots of Vegas-style items for the first time will be presented. We don’t have the hours yet, but Chef Chris Santos will publish them soon. LARSEN’S GRILL at the Galleria at Sunset is reached from outside the mall, via an escalator alongside a water wall. Filled with dark woods inside, this is a higher end restaurant than you would expect at almost any mall. They offer wet and dry aged steaks, pork chops and all orders are extremely large portions. Their artichoke dip is not the standard, but has large pieces of artichoke and spinach. The creamed spinach is smooth, tasty and very well prepared. Excellent food and service, located at 1300 W. Sunset Road. Noon till 10. 702-478-9499 Bite into a tasty piece of chicken, fresh-fried and coated, to bring on that “crunch” sound that we all remember when Grandma used to fry it up. BLUE RIBBON FRIED CHICKEN, in Downtown Summerlin, will have you coming back over and over again. With chipotle honey as a dipping sauce for the tasty chicken, Boylan’s cane sugar sodas, milkshakes and plenty of draft beers, you will be totally satisfied with every order. You can also decide to pull it off the bone and have it on a bun with caramelized pineapple. Orders come by the piece, $1.50 for wings, tenders $3.75, all the way to 20-pieces family dinners. Sunday thru Thursday, 11-10 and Friday and Saturday till 11. 702-329-9300 ANNIE’S GOURMET ITALIAN BISTRO has a new home at 75 S. Valle Verde Drive in Henderson. Long remembered from Horizon Ridge Parkway, this new location has added something that I totally love, a pet-friendly patio. Yes, Buster or Bunny can come along
24 The Las Vegas Food & Beverage Professional I September 2015
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.
with you and sit right next to your table. The stuffed mushrooms are raved about by everyone, along with roasted pepper salad, shrimp scampi and one of the tastiest veal Marsala’s around. Tuesday thru Thursday 4-9:30, Friday and Saturday 4-10 and Sunday 4-9. 702-254-3663
HABIT BURGER GRILL, a chain out of California, has opened close to McCormick’s and Gordon Biersch at 365 Hughes Center Drive. Featuring charburgers and fries, shakes and malts, all menu items are made to order. It is a fast but casual place, and easy to get to.
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Human Resources Insights
By Linda Westcott-Bernstein Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees. Linda has recently published her self-help book entitled It All Comes Down to WE! with Author House Publishers. Her 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 Website: www.LJBConsulting.nett
Leadership with Heart
Do you have the heart of a leader?
Hopefully you do. If you do, what does it look like to you to apply heart to your work and life? Drop me a line at the email below and tell me what your heart-felt leadership looks like. I, like many HR professionals, am a people person and I spend my personal and professional life observing and evaluating people. As an HR practitioner it is my job to assess situations, analyze behaviors and evaluate people and the decisions that they make/made. It is a fascinating field. Imagine trying to figure out why someone would risk his or her financial future stealing a frying pan.* To do my job, I oftentimes have to think outside my frame of reference—sometimes putting myself in other people’s shoes—and try to understand the way in which they think and/or react to a situation. I observe their facial expression, watch their demeanor and also assess their honesty and sincerity all at the same time in which they are explaining why they behaved the way they did. As is always necessary, I listen carefully to find the truth sometimes hidden among the many things they say and the way in which they say them. It is important that I don’t prejudge them because, as we all know, we—as human beings—all do things for a variety of very good reasons, which, frankly, others might find difficult to comprehend. What do I mean when I talk about having heart? To have heart means that you care about people. I believe that the characteristics of a leader with heart include empathy, ethics, strength, wisdom, confidence and compassion. I believe that you have to care about people before you can do right by them. I remember a case where a young woman was accused of taking a petty cash fund from the office manager’s desk one day. She was shy and naïve, and very inexperienced for her job and situation. She also seemed to have more than her share of drama in her personal life—later I found out that she and her young son were victims of an abusive situation at home. When we conducted our investigation, she vehemently swore that she had not taken the money, even though she was the only one with access (a key) to as well as being responsible for these funds. Of course, she was suspended while we conducted an investigation and I spent many hours talking with investigators
about the facts. One afternoon I met with her and began asking her questions about her job and her co-workers. I will never forget how she explained to me in great detail and care that this job was one that she truly loved because she was treated with respect by everyone, allowed to contribute each day and was part of a team which felt like family. She explained to me, in a soft and emotional voice, that she would never jeopardize this situation because it was a blessing and her ticket out of her nightmare of a home life. I was mesmerized by her expression and carefully chosen words, and knew immediately that she was speaking the truth. I just had to listen closely and with my heart. As it turned out, one member of the night crew came forward a couple days later to confess that he had seen another night crew member sneak into the office and steal the money with a duplicate key that the co-worker had had made. Now, don’t get me wrong, I am objective and I do embrace the importance and value of rules, procedures and intellect to the overall cohesiveness of our society and our workplaces. But I also believe that we must never lose sight of the fact that we are dealing with living, breathing and fault-prone “human beings” and that people, when faced with a choice, will opt to do the right thing almost all of the time. I believe that until we can walk in another person’s shoes, we can neither understand them and their decisions, nor can we judge them based upon a set of rules—our rules— that may not apply in their world. [*In one situation, an individual actually put not only his job, but his future on the line when he attempted to steal a fry pan from his place of work by hiding it down his work pants. As we all know, theft can be a career ending move in any industry but is a particularly bad move if you want to continue a career in the hospitality industry.]
I would appreciate input from my readers to help drive the direction of my column this year. 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 (see brief detail above). Be sure to include your mailing address when sending your responses. 26 The Las Vegas Food & Beverage Professional I September 2015
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The Bottom Line
By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.
Make Promotions About More than Just the Money Lowering prices is a surefire bet to increase customer turnout [supply equals demand, after all], but it may not always be the most economically viable way to promote your restaurant. Tons of options exist beyond your classic 10% discount, or heaven forbid, 50% discount, that will bring more people through your door. Experimenting with non-monetary promotions may very well do a better job of driving traffic while saving you money in each transaction. When I say ‘non-monetary promotion,’ I mean that the promotion doesn’t revolve around a direct price discount, such as 10% off. It all revolves around consumer psychology: Sometimes offering more product rather than a lower price is perceived to have greater value. Of course all promotions do come at a cost, but the key is to frame them in terms of the product rather than the price. This method allows customers to focus away from the money they spend, devoting their attention toward the benefits they receive. To put this into clearer terms, let’s use a non-business example. You call on a friend to help you move into a new house. In exchange for their time and effort, you take them out to dinner after you’re done. Could you hand them some cash? Of course, but introducing hard money removes the personal aspect of the transaction. Your friend now feels less like a friend and more like underpaid labor. The meal, on the other hand, demonstrates far greater value by showing your personal gratitude, even though it probably costs less than the cash you’d otherwise dole out.
If you decide to experiment with bundling, be sure to keep two huge points in mind. First, choose items that best reflect your restaurant. Customers want your most famous appetizer, entrée and dessert. If you try to throw in a lower-tier item into any part of the mix, your bundle runs the risk of being seen as a scam. Second, your portion sizes need to be the same as they would be if ordered a la carte. Unless you’re adding more courses [i.e. serving halfportions of two entrees], customers will be furious if their entrée is 2/3 the size of their neighbor’s. These are just a few food-based promotional options, and each category presents seemingly endless possibilities. People go out to eat with the intention of enjoying great food, atmosphere and service, so push that benefits-based mindset rather than bringing up the price they will pay.
Restaurants have so many ways to show customers this kind of ‘personal’ gratitude. Free food and drink promotions are at the top of the list. Appetizers, sides, desserts, add-ons and premium beverages are all great ways of enticing someone to come in through your door. One of the biggest benefits of these promotions, of course, is that the retail value, or customer’s perceived value, is far greater than your cost of making the product. If you were to ask most customers what they think when they see “free appetizer,” very few of them would respond with “a few bucks for the food and labor.” Few of them would allude to the appetizer’s menu price. In the eyes of most customers, something like a free appetizer equates to a fuller restaurant experience that they wouldn’t otherwise enjoy on their own. Take full advantage of these promotions by making these giveaways experimental/new menu items—Nobody is going to turn down a freebie, and they can provide valuable feedback to determine if the item will be a profitable addition to your repertoire. You can also use these promotions to clear out inventory, such as ingredients nearing the end of their prime or wine that needs to be cleared out to make room for a new shipment. In both cases, be sure to serve only what meets your quality standards. Everything tastes better when it’s free, but subpar products will take away from the experience as a whole as well as your overall brand. Another successful promotion is bundled menu items. Prix-fixe, tasting menus, ‘Restaurant Week’ menus and the like all reflect the same value-add of a more comprehensive restaurant experience for less than what you’d pay for each individual component. Bundling works to your advantage in multiple ways, presenting customers with ‘a deal they can’t refuse’ while at the same time upselling them on items they may not order a la carte.
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ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com September 2015 I The Las Vegas Food & Beverage Professional 27
By Megan Nicolson Megan Nicolson was raised in Las Vegas, where she has resided for the past 21 years, and has been involved in the nightlife industry for 10 years. She attended UNR and graduated with a BS of Animal Science and Pre Vet Med.
Megan Mack’s Latenight Excursions The options in nightlife choices
are endless in Vegas. Day clubs, nightclubs and afterhours spots are just the tip of the iceberg, but us locals take it to the next level. We have the whole week and weekend to partake in activities. When the typical weekend ends, ours is just beginning. Itsy Bitsy: Ramen and Whisky debuted its first industry night, “Whisky Spout,” August 4th boasting half off menu items and an open bar from 8-9 p.m. for industry professionals. The menu seemed fairly typical for a ramen house, but nothing jumped out as a “must have.” As I did not partake in the open bar, I did order a few great cocktails. The Sugar Plum Fairy is delicious and refreshing, especially if you’re seated on the patio. Seating seemed limited, so I would suggest making a reservation and arriving early. Itsy Bitsy is located in downtown Las Vegas in the Ogden at 150 N Las Vegas Blvd #100. Another great late night eatery is District One Kitchen and Bar on Jones near Desert Inn. This Asian-inspired restaurant has a great selection of craft beers that pair magnificently with the appetizers that hit the spot for any after hour cravings you might have. I indulged in the oxtail fries covered in gravy topped with a fried egg and washed it down with Rogue’s Sriracha Hot Stout beer. And with an added reverse happy hour, that place makes me one happy girl. Now if I must partake in the nightclubs festivities, I always choose to frequent them on an industry night. Each nightclub, as well as day club, has their own day as to which they focus on the needs of the
locals, particularly those who work in the clubs, pools and such. They get groups of us in, sat, and drinks in our hands quicker than any tourist will ever experience. I attended XS’ industry night at the Encore Hotel and Casino. The experience was great as usual; a comped bottle for our group, drink tickets and energetic beats from Flosstradamus. His style of music is a clash of hip-hop, trap and house. You can’t help but smile and dance around because the crowd he brings is always so spirited. And before you leave for the night, don’t forget to get a selfie in the famous XS bathroom. Every local lady has one, it’s almost tradition. Sorry fellas, it’s a girl thing. Monday nights at XS are a guaranteed good time. Thanks to ABSOLUT ambassador Raul Faria, bartenders and our “plus ones” had a grand time at the movies at the AMC Town Square recently. They bought out a huge theater showcasing Straight Outta Compton, the true-life story of infamous rap group NWA. Not only did we get free drinks and admission to the movie, but we were also able to attend a special afterparty held at Herbs and Rye. Nectaly Mendoza and his crew made sure everyone was well taken care of with themed cocktails such as the “Ice Cube” and “Eazy-E.” They were all to die for. Foxtail Nightclub inside the newly reclaimed SLS Hotel finished the weekend with a huge performance from Redman and Method Man. “MADE” Sundays is designed around the hip-hop crowd catering to the locals. The fiftytable venue was packed with industry and fans galore. They put on a great
28 The Las Vegas Food & Beverage Professional I September 2015
show for forty-five minutes, covering their classics from “How High” and “Cereal Killer.” They definitely brought back the nineties. Foxtail will continue to bring back the classics until the summer ends. They will be a Sunday hip-hop competetor for sure. Now just as Memorial Day Weekend symbolizes the beginning of the Vegas summer, Labor Day Weekend brings it to an end. It is the last major weekend of the year in which every place has a killer lineup. Room prices skyrocket and industry staff becomes numb just hoping the weekend ends quickly and safely. You have more options than ever of places to go and huge performances, but unless you are working any of these events, most locals stay off the Strip. This weekend in September bids adieu to the scorching summer heat, reminds us not to wear white and allows up to hang up our bikinis for next year. Upcoming worthy events (September): Labor Day Weekend (4th-7Th) Drake Hosted by Kevin Hart/ Hartbeat weekend at the Cosmo (5th-6th) I Heart Music Festival at MGM Grand (18th-19th) Life is Beautiful at Downtown Las Vegas (25th- 27th) Industry Nightlife Nights Sunday: Foxtail, Bank Monday: Marquee, XS Tuesday: Drais, 1OAK, Hyde Wednesday: Surrender, Chateau, LAX, Light Thursday: TAO, Tryst www.lvfnbpro.com
Las Vegas Business Academy Offers Prestigious Scholarship Program to Build a Foundation for the Future Leaders of Las Vegas
Founded in 2011 by Rino Armeni, the Las Vegas Business Academy (LVBA) is a nonprofit organization with the goal to make a difference in the Las Vegas community through the education of its young professionals. By offering Las Vegas’ most promising students up to $75,000 in scholarship funding to earn a Master of Business Administration (MHA), Master of Hospitality Administration (MHA) or Juris Doctorate (JD) from University of Nevada, Las Vegas (UNLV), the organization helps these students pursue their dreams without the financial burden that comes with higher education. By requiring the scholarship recipients to stay in Las Vegas for a minimum of five years after graduation, the organization ensures the talented individuals molded through the program dedicate their expertise to local businesses. “At the Las Vegas Business Academy, we are devoted to encouraging on-going education and motivating individuals to become their best selves,” said Rino Armeni, chairman and founder of the LVBA. “Through their graduate education at UNLV and hands-on work with our highly esteemed board, we are working to create the next generation of top-tier business professionals.” Over the past four years, the LVBA has built a leadership board structured around successful and influential members of the Las Vegas business community. The LVBA Board of Directors is made up of top executives from businesses ranging from MGM Resorts International, Hakkasan Group and Las Vegas Visitors and Convention Authority to Southern Wine & Spirits, Blau and Associates, Wyndham Consumer Finance and many more. By putting an emphasis on hands-on learning and offering an unparalleled mentor program with members of the Board of Directors, the LVBA allows their recipients to foster the skills necessary for success after graduation. Each month, the scholarship recipients work one-on-one with a
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different board member directly in the field. By experiencing a wide variety of industries, the recipients gain an understanding of how various industries work together, even when they are not directly related. With the assistance of experienced mentors, the board has designed the mentor program to offer the students the rare opportunity to learn areas of diverse positions within their respected industry to help them personally develop their desired career path. “Each of our students offer something unique that I think will not only help them succeed but also benefits Las Vegas after their graduation,” said Max Tappeiner, LVBA president and vice president of hotel operations at Venetian / Palazzo. “Through our mentor program, I am able to pass on the knowledge I’ve gained through my experience in the hospitality industry and help these students grow as young professionals.” While the selection process is difficult and extensive, students who prove to have the talent, intelligence, dedication and motivation will be selected for the program that ensures their career thrives from the moment they graduate. Similar to the members that make up the board, the scholarship recipients have integrity, respect, determination and courage while showing great teamwork and leadership skills. Over the years, LVBA has seen two recipients graduate from UNLV and start their careers. Matt Sheahan graduated in December 2014 with his Master of Business Administration, taking a position as a hospitality analytics manager at MGM Resorts International. Tasha Schwikert graduated in May 2015 with her Juris Doctorate, accepting a position as a judicial law clerk for the Eighth Judicial District of Nevada. The LVBA currently has six scholarship recipients: Keivan Roebuck, pursuing a Master’s degree in business administration and a Juris Doctorate;
Daven Cameron, Brooke Luna, Caleb Green and Mackenzie Warren, pursing Juris Doctorates and Justin Hawkins, pursuing a Masters of Hospitality Administration. Each scholarship recipient has an impressive background, demonstrating their dedication, motivation and commitment to becoming Las Vegas’ future industry leaders. As the primary source of funding, the LVBA holds an annual fundraiser, an extravagant event where Las Vegas’ most influential leaders gather for an evening under the stars to raise money to continue funding young professional’s higher education. This year, the LVBA will host its “Rockin’ on the Strip” event at The Cosmopolitan of Las Vegas’ Bamboo Pool on Saturday, Oct. 3 from 8 to 9:30 p.m. Guests of the event will have the opportunity to sample delectable dishes from local Las Vegas restaurants, including lue Ribbon Sushi Bar & Grill, Buddy V, Capital Grille, China Poblano, D.O.C.G., Four Seasons, Honey Salt, Jaleo, Estiatorio Milos, Wicked Spoon, Scarpetta, Sierra Gold, Hakkasan, STRIPSTEAK and more. Select VIP guests will have the opportunity to join board members and scholarship recipients for Counting Crows at The Boulevard Pool. Each year at the fundraiser, the LVBA recognizes prominent business professionals who serve as an exceptional example for LVBA scholarship recipients to learn from. This year’s honorees include, Blau & Associates Founder and CEO Elizabeth Blau and El Cortez Hotel & Casino Executive Vice President Alex Epstein. These two individuals are being recognized for their dedication to leading and positioning Las Vegas as a premier destination through innovative and fresh business approaches. Students interested in pursuing a MBA, MHA or JD at UNLV are encouraged to apply for Las Vegas Business Academy’s scholarship program to receive up to a $75,000 scholarship. To apply, interested students should visit www.lvbanv.org or call (702) 998-2138. Applications are reviewed upon a rolling basis.
September 2015 I The Las Vegas Food & Beverage Professional 29
Events
ad index
SEPTEMBER
NATIONAL CHICKEN MONTH NATIONAL MUSHROOM MONTH
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Major Foods www.majorproducts.com 702-838-4698
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Audrey Dempsey Infinity Photo page 16 www.infinity-photo.com 702-837-1128
Niigata Sake Festival http://sakenojin.jp/english 025-229-1218
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Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
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Con Arts Las Vegas www.conartslv.com 702-260-3320
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Life is Beautiful Downtown Las Vegas http://lifeisbeautiful.com
Global Gaming Expo www.globalgamingexpo.com
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New Vista Wine Walk Town Square www.winewalklv.com
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
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California Grocers Association Conference Palm Springs Convention Center www.cagrocers.com
JCCNV www.jccnevada.com 702-428-0555
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Al Dentes’ Provisions sales@aldentes.com 702-642-1100
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New Vista Wine Walk Town Square www.winewalklv.com
September 12
Las Vegas Food & Wine Festival Red Rock Casino www.Barcelona.la
September 16
Las Vegas Largest Mixer Tuscany Suites & Casino www.largestmixer.com
September 19
Flavors of the Heart World Market Center www.flavorsoftheheart.com
September 19
The Joy of Sake Caesars Palace www.joyofsake.com/las-vegas.html
September 25-27 September 26
September 27-29
The Joy of Sake www.joyofsake.com The Spice Outlet www.thespiceoutlet.com 702-534-7883 White Soy Sauce www.whitesoysaucefood.com
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September 19
BBQ at The Bitter Root Ranch www.opportunityvillage.org
30 The Las Vegas Food & Beverage Professional I September 2015
www.lvfnbpro.com
SoCalfnbpro.com