The Las Vegas Food & Beverage Professional August 2010

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Serving the Service Industry

Volume 10, Number 4

US $3.95

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Food & Beverage Magazine of Las Vegas

CHEF TODD ENGLISH AND PARTNER KELLEY JONES OPEN THE P.U.B. AT ARIA IN THE CITY CENTER

Serving the Service Industry

Volume 10, Number 4

CONTENTS APRIL 2010

Food & Beverage Magazine of Las Vegas

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POUR

POOLS

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F E AT U R E S Cover TODD ENGLISH RECENTLY OPENED HIS NEWEST

VENTURE IN ARIA AT THE CITY CENTER TO GREAT RESPONSE FROM HUNGRY AND THIRSTY GUESTS LOOKING FOR A REASONABLE SPOT IN THE COMPLEX. P.U.B. IS SHORT FOR PUBLIC URBAN BAR.

5 ACF CHEFS OF LAS VEGAS PAGE GIVES US A LOOK

SEVERAL RECENT EVENTS HERE IN LAS VEGAS. THE MARCH MONTHLY MEETING/DINNER HOSTED

BY SAM’S TOWN AND EXEC. CHEF RICHARD CINO. THE ANNUAL CHEFS FOR KIDS GALA HELD AT PARIS LAS VEGAS WHERE FUNDS ARE RAISED TO SUP PORT THE CHEFS’S BREAKFASTS FOR KIDS THAT DON’T ALWAYS GET TO EAT A COMPLETE MEAL.

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21 THE INTERNATIONAL RESTAURANT SHOW HELD AT

THE LAS VEGAS CONVENTION CENTER AND FEATURING LOCAL AND REGIONAL CHEFS COMPETING FOR VARIOUS CULINARY TITLES.

26 WELCOME TO OUR NEWEST ADVERTISING PARTNER “HICKORY HOUSE” LOCATED IN NORTH LAS VEGAS. THEY ARE THE ONLY COMMERCIAL SMOKER IN LAS VEGAS WHICH MAKES THEIR MOTTO SO TRUE …

“WHAT’S SMOKED IN VEGAS-STAYS IN VEGAS.”

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IN EVERY ISSUE

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Hot off the Grill Human Resources Insights Slice & Dice Food for Thought Brett’s Vegas View Beer Bust Asian-Pacific Islands

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Fork & Pour Food & Beverage Magazine of Las Vegas

Serving the Service Industry

3355 W. Spring Mountain Rd., Las Vegas, Nevada 89102 Main: 702-220-7955 Fax: 702-227-8684 www.forkpourmore.com

APRIL 2010 Food & Beverage Magazine of Las Vegas

Fork f o r e h s s, publi e m azine l g o a H M e y g n a E bo Be v e r & d you! o s o e F m – o c r l & Pou a – we d a v e N , egas of Las V Mike Fryer .................................. Editor-in-Chief Rocky Parks .............................. Business Advisor George Fryer ............................. Photographer

Hot off the Grill!

CHEF TODD ENGLISH OPENED HIS NEW CASUAL DINING & DINKING ESTABLISHMENT CALLING IT P.U.B. OR PUBLIC URBEN BAR. THIS IS THE CHEF’S 2ND LOCATION INSIDE ARIA AT THE CITY CENTER AND HAS BEEN WELL RECEIVED. WITH AROUND A THOUSAND COVERS DAILY SINCE OPENING IT MAKES IT ON OF THE TOP LOCATIONS. THE ACF CHEFS LAS VEGAS RECENTLY HELD IT YEARLY FUNDRAISER “CHEFS FOR KIDS GALA” AT THE PARIS LAS VEGAS WITH A FULL HOUSE COMING OUT TO SUPPORT THIS GREAT EVENT. HERE THE EDITOR SHARES A MOMENT WITH SAM’S TOWN EXECUTIVE CHEF RICHARD CINO C.E.C. AND CHEF RICK BAUMES PRESIDENT CHEFS OF LAS VEGAS.

Editor-in-Chief Mike Fryer

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Photographer George Fryer

Contributor Bob Barnes

Contributor Jackie Brett

Contributor Les Kincaid

Contributor Contributor Contributor Jan-Ie Low Beth Ellyn Rosenthal Shelley Stepanek

FORK & POUR | Food & Beverage Magazine of Las Vegas | April 2010

Contributor Chef Allen Asch

Contributor Tony Tsai

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ACF CHEF OF LAS VEGAS “MARCH DINNERMEETING HOSTED BY SAMS TOWN AND CHEF CINO”

CHEFS FOR KIDS GALA - PARIS LAS VEGAS

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| HUMAN RESOURCES INSIGHTS

Leadership into the Future

BY Linda Bernstein

Linda Bernstein’s consulting company is focused on providing sound human resources advice and guidance designed to increase your profits. Visit her website at www.ljbconsulting.net for more information as well as her online store for products.

CONTACT INFO Linda @ LJB Consulting LLC Phone: 702-326-4040 E-mail: ljbconsulting@cox.net Web: www.ljbconsulting.net

“One of the most enduring lessons of Leadership is that leading is not so much about telling others what to do as it is about inspiring them to greatness through your example and efforts.”

The role of leaders into the future is going to look much different because people are changing, learning and evolving, and they are most likely not going to follow people blindly anymore. Here are a few ideas that may help you “lead” your way into a new leadership perspective for the future.

• Learn something new every day.

• Engage your mind.

• Ask for input from others and use it.

• Demonstrate compassion and understanding.

• Entertain a sense of humor at all times.

• Respect those around you.

• Show solid work ethic.

This columnist has just published a new book on work ethic called “It All Comes Down to WE!” It speaks about leadership from the perspective of solid foundations, respectful treatment and compassion. Those who understand the importance of faith, trust and sound personal values in their daily lives have the best potential for success when it comes to leading and guiding others.

HR

Excerpt from the back cover of my book.

“A solid work ethic consists of many essential components that come together to affect our behavior or character. They include focus, follow-through, and finish the job completely.

Good work habits begin with strong foundations including values, standards, morals and faith.

A solid family foundation is a good starting place. Work ethic can change the way you see yourself, pursue your goals, and do business.”

Find out more about my new book at www.ItAllComesDowntoWE.com and order a copy online at shop.ljbconsulting.net.

This book is only $16.95 and it provides a template for building lasting work ethic behaviors in your life or business.

Next Month’s Subject: Leadership into the Future

What leadership abilities and characteristics have you developed over the last year that have made your job/life easier or better?

Question of Email your response to ljbconsulting@cox.net. The best idea will be the Month printed in next month’s HR Insights column.

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Signature Chef of Las Vegas

LAS VEGAS CHEF AND SOMMELIER A NEW CLUB created by Chef Jean-David Groff-Daudet (Chef JD) Executive Chef of Garfield’s on the Lake in Summerlin and supported by Fork & Pour – Food & Beverage Magazine of Las Vegas.

An invitation-only gathering of Industry Professionals in a relaxed, informal, no-pressure atmosphere.

This is THE venue to taste complementary new and different wines, talk with the distributors and winemakers, eat great food, and catch up with other Las Vegas Industry Leaders.

Please contact us if interested in joining & attending or any questions…

LasVegasChefandSommelier@gmail.com.

UPCOMING PRESENTORS INCLUDE JOY ARMAGNAC ARNOUX GREMILLET

You Work Hard on Your Menu . . .

Leave the MAGIC to Chef Paul!

Choose From 28 Magic Seasoning Blends Products Chef Paul Prudhomme stands for quality and he proudly offers his line of all-natural, Magic Seasoning Blends (17), Magic Sauce & Marinades (4), Magic Chiles (7) and Smoked Meats (Andouille & Tasso)!

Order Direct 800-457-2857 or request products from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order!

Questions?

Call Gregg Villarrubia (504) 731-3519 or gvillarrubia@chefpaul.com

Las Vegas broker contact: Rick Mundy (Nasser Company, Inc.), (702)-873-4351 or rick.mundy@nasserco.com

www.chefpaul.com

CALL YOUR LOCAL SALES REP TODAY!

(702) 400-1378

RUBIO’S BEACH MEX REACHES ACROSS U.S.

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BY Shelley Stepanek

hat started as a spring break vacation to San Felipe, in Baja California 25 years ago, has exploded into a chain of over 190 Rubio’s Fish Taco restaurants throughout the western part of the United States.

Ralph Rubio so loved the flavors of fish tacos, than when he returned home to San Diego he knew he had found something unique. Over the next few years, Ralph went into action, deciding that this was his future business and mission in life. Ralph, along with his father, co-founded, Rubio’s Fresh Mexican Grill. Since 1983, Ralph has sold more than 50 million fish tacos.

Rubio’s now has moved on from fish tacos to char grilled mahi mahi, sautéed shrimp, grilled mesquite shrimp burritos and is soon coming out with more new items including salads.

All restaurants give you the inviting laid back feeling of BajaCalifornia. Restaurants have fish tanks, surfboards, and a friendly, relaxed atmosphere.

With a full test kitchen in Carlsbad, Ralph along with the many chefs that pour over new recipes spend hours testing what the public likes. Each item insures that the flavors will pack a wallop to the tongue. Adding whole wheat tortillas as a staple, habanera sauce to many items and specializing in a crispy cheese on some of the items, he has moved up the ladder in terms of new flavors. He has popularized cilantro, garlic and black pepper into many items. Rubio’s has HealthMex offerings, which are lower in fat and calories. Sauces are unique to Rubio’s, made from scratch daily and they serve domestic and imported beer at many locations.

Rubio’s has 8 Las Vegas locations, including the Monte Carlo, Red Rock and Aliante casinos. Other locations are E. Serene and Eastern, Sahara and Fort Apache, W. Lake Mead and Tenaya.

Hours vary by location. Rubio’s can pack party trays to feed any group size. Order at rubios.com.

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WHAT’S COOKING |

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ince 2002 Gaetano’s Ristorante has provided a retreat for locals that appreciate upscale Strip elegance and sophistication at an offStrip location and at a locals’ friendly price point. Since its very first year, Gaetano’s has garnered a host of awards that include a Zagat rating, the 2003 Las Vegas Life Epicurean Award for Best New Restaurant Off the Strip and the Las Vegas ReviewJournal’s Best of Las Vegas Staff Pick for Best Italian Restaurant in 2007.

As you approach the intersection of Eastern and Siena you’ll probably notice the beacon of a large copper dome, signaling that you’ve arrived at Gaetano’s. The unique architecture layout was designed by its owners, Gaetano and Rory Palmeri.

Inside you’ll be greeted with soft earth tones, dark wood, pecan colored tablecloths, large mirrors and windows, walls adorned with oil paintings and soft Italian-themed music, all contributing to an ambience of relaxation and class.

Gaetano Palmeri was born in Gela, Sicily and has been working in the food and beverage industry since he was 12. It was while traveling the world working on a cruise ship that he met his wife of 32 years, Rory.

After relocating to Rory’s native California, in 1981 they opened the original Gaetano’s in Calabasas, California, an acclaimed restaurant that won several awards and flourished for 20 years. In 2001 the Palmeris sold their restaurant to retire to Las Vegas.

As it turned out, Gaetano and Rory weren’t quite ready to sit around, so they decided to open chapter two of Gaetano’s, inventing a Vegas version of their successful restaurant. This restaurant is very much a family affair, where it’s likely that you’ll be greeted by the wife (Rory) serving as maître d’, the husband (Gaetano) reciting the night’s specials and helping out in the kitchen and sons Nicholas and Danny serving as your waiter or bartender.

While leaning towards Northern Italian cuisine, all regions of Italy are covered and all of the recipes are the creation of Gaetano. A perfect beginning to my dining experience was the Bruschetta-ciabatta bread grilled and topped with diced tomatoes, fresh garlic and extra virgin olive oil. The use of a brick oven results in an ideal texture of bread that doesn’t fall apart when you bite into it. I also enjoyed the Scampi alla Pagliashrimp sautéed in garlic, white wine and lemon sauce and served over a bed of crispy straw potatoes; and a Sicilian Rice Ball-saffron risotto stuffed with buffalo mozzarella, bolognaise sauce and peas.

For a salad course, there are several to choose from, such as the Signature Insalata di Verza Calda-a rich unique blend of warm Napa cabbage with Shitake forkpourmore.com

mushrooms, imported Pancetta, blue cheese and the house balsamic vinaigrette; and the Insalata di Pomodori e Avocado-an inviting blend of sliced large tomatoes, avocado, home roasted red bell peppers and kalamata olives, drizzled with olive oil, oregano, salt and pepper.

Ravioli dishes stand out here, and the ravioli is made fresh on the premises. Several combinations are available, including Venison (with Shitake mushroom, shallots and port wine reduction); di Zucca (butternut squash with amaretto cookies, brown butter and sage); di Pollo (chicken with a pesto cream sauce); and Mezzelune di Vitello (veal, peas, prosciutto, mushrooms & cream sauce).

To compliment your meal, an extensive wine list is separated into 19 sections including regions of Italy. If you have any room left after dinner, try the Tiramisu prepared with espresso, lady fingers and amaretto. A strawberry culle with port wine makes your plate resemble a work of art. The Canoles here are made in the traditional Sicilian style with no cream, incorporating mascarpone and ricotta cheese. An after dinner concoction invented by Gaetano is the Special Cappuccino, which is special in part because it has no coffee, but rather is a blend of bitter sweet chocolate, amaretto, crème de cacao and brandy.

Ninety percent of Gaetano’s guests are repeat customers. One of the reasons they keep coming back is the fact that special requests are always honored if the ingredients are available, or if advance notice is given. Gluten free and whole wheat pasta are available upon request. A daily happy hour from 5-7 in the bar offers martinis for $5.50 and a wine dinner is presented every month. Sign up at the restaurant to get on an email list notifying you of special events and specials. Gaetano’s is open daily for dinner from 5:00.

In the words of Gaetano, “Il benvenuto a tutto e gode.”

Welcome to everyone and enjoy.

BY Bob Barnes

Bob Barnes is a native Las Vegan and an associate editor of Food & Beverage Magazine of Las Vegas.

He welcomes your inquiries and can be reached via e-mail at LVBobB@juno.com.

Gaetano’s Ristorante 10271 S. Eastern Ave. Suite #111 Henderson, NV 89052 702-361-1661 www.gaetanoslasvegas.com

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FOOD FOR THOUGHT |

Why

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Red Wine Makes Us Sleepy

talian scientists at the University of Milan have discovered why we feel drowsy after a few glasses of red wine. Lead researcher Iriti Marcello has found high levels of the sleep hormone Melatonin in red grapes. He is quoted as saying that Melatonin could help regulate human sleep-wake patterns known as the circadian rhythm (body clock), just like the Melatonin produced by the pineal gland in mammals. High levels were found in Nebbiolo, Merlot, Cabernet Sauvignon, Sangiovese and Croatian grapes. The highest levels were in Cabernet Sauvignon and Merlot.

The team claims Melatonin could have been enhanced by treating the vines with a plant vaccine could Benzothiadiazole to combat fungus, a chemical that increases disease resistance in plants. Melatonin has only recently been discovered in plants, as it was previously only thought to be in animals. Doug Adams, Professor of University of California, Davis (Dept of Viticulture and Enology) said studies have found Melatonin in everything from Rice to Saint John’s Wort. Plenty of plants make people change their behavior such as coffee beans and the opium poppy.

Melatonin is made from Tryptophan, which is an essential amino acid, which means that the body cannot manufacture it. Tryptophan is found in meat, cottage cheese, soy protein and peanuts. Tryptophan helps the body to produce Niacin and Serotonin. Serotonin is a chemical that acts as a calming agent on the brain and plays an active role in sleep. Tryptophan already gets a bad press for causing post meal “turkey nap” after Christmas dinner as it is found in Turkeys. Combine this with the sedative of alcohol with your meal and no wonder you feel like a snooze!

Alcohol has long been known for its soporific effects and hot possets were a drink that you took before you went to bed. Alcoholic milky drinks were common in the Middle Ages and were made with wine, ale or brandy.

If you fancy a hot drink rather than a couple of glasses of red wine then try Mulled Wine. It has a comforting, relaxing effect and the best recipe I have found is: 2 bottles of full bodied red wine 1 orange stuck with cloves 2 sliced oranges 6 tbsp honey

2 “ cinnamon stick 1 tsp allspice 1 “ fresh ginger, grated 2 tbsp Cointreau or Grand Marnier

Put all the ingredients into a saucepan and simmer. Do not boil otherwise the alcohol will evaporate. Enjoy!

BY Les Kincaid

Les Kincaid is a food, wine, and golf expert and cookbook author.

He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm.

You can enjoy his web site or his broadcast at www.leskincaid .com or email les@leskincaid. com.

FOLLOW ME ON FACEBOOK & TWITTER www.facebook. com/leskincaid www.twitter.com/ leskincaid

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Brett’s

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ENTERTAINMENT AND EXHIBIT NEWS onan O’Brien will headline a two-month, 30-city tour with a stop at The Pearl Concert Theater at the Palms, May 1 and 2. American Express is sponsoring the aptly titled “Legally Prohibited from Being Funny on Television” tour.

Comedian Joel McHale, best known as the star of E! Network’s “The Soup,” will return to Mandalay Bay on Friday, April 30.

McHale is the star of NBC’s new comedy series “Community.”

The off-Broadway production “Girl’s Night: The Musical” will make

BY Jackie Brett its Las Vegas debut at the MGM Grand Hollywood Theatre, May 6-12.

The UK “tell-it-like-it-is” smash hit follows five friends as they gather for a night of wild karaoke.

Funny lady Joan Rivers will headline at the Venetian for a series of engagements: April 8-10, 15-17 and July 8-10, 15-17.

“The Ultimate Tribute to Sir Elton John & Billy Joel” starring veteran tribute artists Jeffrey Allen and Michael John opened at the Las Vegas Rocks Café’s Embassy Theatre in March.

They headline Thursday-Saturday.

Matt Goss opened his weekly 10 p.m. Friday and Saturday show on the remodeled Cleopatra’s Barge at Caesars Palace. Backed by a nine-piece band and The Dirty Virgins dancers, Goss’ new production blends original music with classic covers.

Steve Dacri, who is a world expert at sleight-of-hand magic, has opened “In Your Face: The Up Close Magic Experience” at the Las Vegas Hilton in the Shimmer Showroom. Video screens allow everyone to watch his Wednesday night shows.

The Bellagio’s Conservatory & Botanical Gardens free spring display features a floral exhibition and seven-member colony of large-scale, bronze sculptural ants through May 9. The queen ant weighs 8,500-pounds and five giant mushrooms range in size from 5 to 15 feet tall.

Madame Tussauds has a new wax figure, Rafiki, the iconic baboon shaman from Disney’s “The Lion King,” that unites the attraction with the show at Mandalay Bay. Avid motorcycle collector Criss Angel and star of “Believe” by Cirque du Soleil at the Luxor has his bikes are on display at the rock bar Octane at Excalibur and other bikes at Liquidity, in the lobby, and near the Mindfreak store at the Luxor.

“Figuratively Speaking: A Survey of the Human Form” will be the next exhibit at Bellagio Gallery of Fine Art. The exhibit running May 1-Jan. 9, 2011, will feature more than 30 paintings, photographs and sculptures along with video installations by 26 famous artists whose works helped define the genre in the late 19th-21st centuries.

DINING CLIPS AND EVENT HAPPENINGS

Charlie Trotter closed his Restaurant Charlie and Bar Charlie at The Palazzo. Also David Burke Las Vegas at The Venetian will be closing.

Bellagio is presenting the palate-pleasing interactive food and wine Epicurean Epicenter series. Dates are May 7, June 19, Sept. 25, and Dec. 29.

Vegas Uncork’d Presented by “Bon Appetit” will be held May 6-9. The four-day culinary arts celebration will feature more than 30 events headlined by 50 celebrated chefs.

The Greek Isles on Convention Center Drive started a “Victorious” Sunday Gospel Brunch in the hotel’s re-branded “A” Theater featuring Tony Arias, Tim Searcy and gospel singers.

The 45th Annual Academy of Country Music Awards and events will take place April 16-19. Reba McEntire will host the awards show that will be broadcast live from the MGM Grand Garden Arena on Sunday, April 18. The Academy will tape an all-star concert special, “ACM Presents: Brooks & Dunn - The Last Rodeo” on Monday, April 19, to air later. Events will include free ACM concerts at the Fremont Street Experience with Lady Antebellum on Friday and Miranda Lambert on Saturday.

Rio headliners Penn & Teller will serve as Grand Marshals for AFAN’s 20th Annual AIDS Walk Las Vegas and lead the Penn & Teller Challenge AIDS Walk team on Sunday, April 25. For everyone who joins Penn & Teller (www.afanlv.org), the duo will match all monetary funds raised.

On April 24-25, Loews Lake Las Vegas Resort will host the XTERRA West Championship triathlon and accompanying off-road sports festival with more than 1,000 competitors.

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PIZZA EXPO HITS LAS VEGAS

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Personal Chef Catering A s a Chef with over 22 years experience, I get asked three questions more than anything ever; that is either 1) What is your favorite thing to cook, 2) What is the difference between a Personal Chef and a Private Chef, and 3) Why is “Chef Brian’s Personal Chef Catering Service” a better choice than hiring a general catering company for small events and dinner parties?

So, to all my clients and readers I will help you save your time & breath and answer these questions so you won’t have to ask, but if you must please do … My favorite thing to cook is whatever is fresh, in season and will put a smile on your face and make you and your guests happy (Really).

Secondly, the definitions of a Personal Chef vs. a Private Chef is a Private Chef is dedicated to one particular client or family and devoted to their daily nutritional needs; it seems the chef will usually live in the client’s home, so at all times the chef will be privately available. A Personal Chef will often have several clients who will be frequently visited to receive chef services. The services of a Personal chef will often include customized menu planning, shopping, food-production, packaging and/or food serving.

The advantages of Personal Chef catering versus a generalized catering company are often like the differences between night and day. A general catering company will usually have set menus with no real variety of creative choices; this can lead to dissatisfaction for clients who have special diets and discerning palates. Personal Chef catering will usually involve creative menu planning, custom designed menus built around the client’s needs, tastes, desires and special diets. For many of my clients, I often include cooking

classes and nutritional instruction, this added bonus can either be one-on-one with the client or in a small group as “dinner party” entertainment … Pure Fun!!!

Aside from dinner parties, a personal chef is usually hired to prepare an agreed upon number of meals for families who can reheat the packaged meals at their own convenience; very often many personal chefs who cook for special events and prepare ready-to-eat meals will also be employed fulltime at a restaurant, hotel, or catering company and work on their own time as a personal chef to earn extra money.

All Personal Chef Meals must be prepared in the client’s home, or prepared in a professional kitchen which has valid, regular inspections from the County Health Department; this will ensure food safety and sanitation regulations are adhered.

There are many avenues to travel in order to operate a successful Personal Chef Catering Service. The most important is “word-of-mouth” testimonials from satisfied clients; another essential piece of the puzzle is having a solid Web Presence, my website is http://chefbrian310.tripod.com. To help generate the type of clientele who desire a personal chef I rely heavily on networking groups, and I have also partnered with Prima Lifestyle Management Group; http:// theprimalifestyle.com Prima leads the way in Las Vegas for V.I.P. concierge services; Prima can supply their members the highest quality Chefs, Housekeeping services, Executive homes, the best cars, Limousines, V.I.P Club Services, and much more. Advertising and Marketing are also essential, if you have questions in regards to my marketing tactics please feel free to write me at chefbrian310@yahoo.com.

HUSSONG’S CANTINA & TAQUERIA OPENS IN MANDALAY PLACE

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Catersource 2010: Conference and Tradeshow

BY Loshini Moodley-Yiskis

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n Las Vegas food and entertainment is everything. To showcase our love of food the Las Vegas Convention Center hosted the 2010 Annual Catersource Conference and Tradeshow.

This five-day catering extravaganza held from March 7 to March 11 is the largest catering-specific tradeshow in the country. Over a thousand Exhibitors participated in this premier event making the floor a hub of activity.

On display were the hottest trends in foods, beverages, products, and services.

Whether you are a chef, catering professional, a customer in search of creative ideas to stay fresh, or curious the conference is designed to make an attendee’s experience unforgettable. What makes the event unique is the integration of catering resources with continuing education sessions.

For attendees it is an opportunity to build on existing knowledge and skills while enhancing their entrepreneurial spirit. From elegant to casual catering solutions they get a close-up review of

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new products through live and interactive exhibits. Plating and presentation displays show creativity, a keen eye for detail, and a sound knowledge of restaurant standards.

With a ‘Tradeshow Only’ Package Pass I had complete access to all the resources on the tradeshow floor.

Browsing the aisles of the catering show booths gave me the opportunity to meet face-to-face with industry professionals, vendors, and discover new suppliers. In a day I was exposed to everything I needed to know about catering in today’s market from the newest in buffet and table-top ideas to linens and china options. Exhibitor displays showcased innovative design elements and décor supplies including cooking, housewares, and serving equipment all geared specifically for catering.

The trendy displays of transport and holding units plus the latest kitchen innovations for cooking in and outdoors highlighted the growing popularity of informal dining.

Changeable chair covers, contemporary furniture, lighting, backdrops, dance floors, and infinite entertainment options make event planning effortless be it a wedding, box lunches, buffets, picnics, or drop-off catering.

A popular attraction was the free how-to cooking demos offered at the Chef Demo Arena. Executive level Chefs demonstrated diverse food-preparation techniques, new menu ideas and recipes, and shared design concepts. Participants were

FORK & POUR | Food & Beverage Magazine of Las Vegas | April 2010

exposed to the latest in plastics and disposables, cooking and serving equipment, and plating and service techniques. Every session concluded with delicious samples of specialty foods and beverage items, including appetizers, sweets, and wine.

At the event I had an opportunity to meet Carla Hall, Guest Speaker and a former Top Chef Contestant.

As the owner of Alchemy Catering, she candidly shared her personal challenges as we exchanged ideas on how to grow a business. It was apparent from speaking with her that she prides herself on excellence in food preparation, presentation, and quality of service. We concurred that a properly planned, prepared, and executed meal with an emphasis on health, diet, and taste can be attractive and flavorful.

In today’s evolving industry catering remains one of the fastest growing segments in food service.

Lasting trends rather than passing fads will continue to shape the direction of the city’s culinary landscape.

However, it is lifestyle changes and a growing awareness of the nutritional content in food that will influence making healthy choices and in creating satisfying meals.

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Food & Beverage Magazine of Las Vegas

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Serving the Service Industry

Food & Beverage Magazine of Las Vegas MASTER MIXOLOGIST TONY ABOU-GANIM TO PERFORM AT WSWA IN CAESARS PALACE

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W. RE P FO HO RK TO PO S / S UR TO MO RIE RE S, V .C ISI OM T

THREE SQUARE HOSTS THE STONE SOUP PRESENTATION WITH KERRY SIMON

NEWEST MAGIC SEASONING BLENDS Push the “flavor envelope” in your cooking by trying a can or two of Chef Paul’s Newest Magic Seasoning Blendsgreat combinations of all natural herbs and spices for all your recipes!

Choose From: Chipotle Chile Caribbean New Orleans Salt Free Little Italy “Just Plain good” Citrus Herb Hot & Sweet Honey Barbecue South of the border

“For more information, contact Gregg Villarrubia (Director of Foodservice Sales), 504-731-3522, gvillarrubia@chefpaul.com

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BAR & NIGHTCLUB SHOW COMES TO LAS VEGAS

INTERNATIONAL RESTAURANT SHOW LAS VEGAS

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| WHAT’S BREWING

BY Bob Barnes Springtime in southern Nevada affords beer lovers an excellent opportunity to enjoy their brew in sublime temps. It also signals the beginning of beerfest season.

First up will be the 4th Annual Lee’s Beer Experience on Saturday, May 8 from 1 to 5 p.m. at the Las Vegas Hilton. This is southern Nevada’s largest beerfest of the year with well over 300 beers to sample.

Tickets, priced at $40, will be sold at all Lee’s Discount Liquor stores. Admission includes unlimited tasting of beer and food and a commemorative glass. Contact Event Coordinator Abbi Alumbaugh at abbi@ leeswineclub.com for more information, or to sign up your brewery. The Las Vegas Hilton is at 3000 Paradise Rd., about a halfmile east of the Vegas Strip, and is a stop on the Las Vegas Monorail System.

On March 18, Whole Foods Market at Town Square hosted its first beer dinner, a four-course pairing matching each course

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with a Sierra Nevada Brewing Company brew. As is often the case, Whole Foods donated all proceeds to charity, with this event’s recipient being the Whole Planet Foundation.

Brewery Ambassador Steve Grossman visited with each table, explaining the nuances of each beer and telling interesting tidbits about the brewery that his brother Ken founded 30 years ago. Steve related that Sierra Nevada is one of the few breweries to still exclusively use whole cone hops and the brewery is now the 2nd largest family-owned brewery in the U.S. Whole Foods Chef Kenny Ichimaru used Sierra Nevada beers in each course except for the dessert. His culinary mastery was quite evident, and I have no hesitation in saying his creations were as good as any beer dinner I’ve attended over the past 11 years.

First up was a Wild Greens Salad with Fuji apples, pistachio-crusted goat cheese, and seasonal tomatoes, matched with Sierra Nevada Kellerwies Hefeweizen, a Bavarianstyle hefe with hints of banana and clove and brewed with yeast from Germany. The brewery’s flagship beer, Sierra Nevada Pale Ale, was poured alongside a Baked Potato Soup with cheddar, green onion and bacon.

Butter Poached Salmon with an English Pea Puree was so tender and moist it literally melted in my mouth. It was matched with Glissade Golden Bock, a seasonal lager using European hops that is slightly malty sweet and weighs in at 6.4 percent alcohol.

Braised Short Ribs with Polenta Cake and an Onion Compote was so rich and flavorful that it needed something big to back it up with. To the rescue was the first of four installments of collaborations to celebrate the 30th anniversary of Sierra Nevada, Fritz and Ken’s Ale. This version is a rich and chewy big stout that is 9.4% and packaged in a 750 ml corked bottle. The recipe was created by Sierra Nevada owner/founder Ken Grossman and Fritz Maytag, owner of Anchor Brewing and regarded by many as the founding father of the craft brewing movement. All of the proceeds from the four collaborations will go towards the charity of the collaborator’s choice. The finale was Crepes with Coco Haze Filling with Sierra Nevada Porter, in which plenty of chocolate goodness was married with the chocolate character of the porter.

Seating for the dinner was made all the more comfortable by tables and chairs provided by Robb & Stuckey, which has a

FORK & POUR | Food & Beverage Magazine of Las Vegas | April 2010

showroom in Town Square just steps away from Whole Foods.

All of the aforementioned beers are now available at all three Whole Foods Markets in Southern Nevada, and the 30th Celebration Ale is currently being served at Aces & Ales, Sage, Burger Bar and Freakin’ Frog.

Big Dog’s Brewing Company is accepting students for its 3rd Brew School.

Here’s your chance to brew beer on a commercial system under the tutelage of Brewmaster Dave Otto. On the day of the brew, students enjoy lunch at the brewery, and two weeks later, a special “graduation party” is thrown with a three-course beer dinner made with the beer they helped to brew. The next session of the brew school is slated for Saturday, May 22, and the scheduled brew to be made is Dirty Dog IPA. Space is extremely limited and the cost is $99. Call Big Dog’s at 702-645-1404 or stop by Big Dog’s Draft House to enroll.

Aces & Ales is now offering sampler trays of its draft beer line-up with 14 stellar choices. For $12 you can choose a pour of any six, which are delivered on a wooden taster tray. During my last visit, I was thrilled to find no less than three barley wines to select from. My chosen six were Joseph James Barley Wine, Tenaya Creek Barley Wine, Sierra Nevada Bigfoot Barley Wine, Deschutes Black Butte XXI Porter, Goose Island Matilda and Noble Red. On Sundays, beginning March 21, live performances of blues bands will occur, with all Deschutes pints on sale for $4 and well drinks for $3.

There’s also a new daily Graveyard 12-hour deal from midnight to noon with $4.50 pints and $3 well drinks. As always, great beer happens in Vegas!

Bob Barnes is a native Las Vegan and associate editor of Fork & Pour-Food & Beverage Magazine of Las Vegas. He welcomes your inquiries and can be reached via e-mail at LVBobB@juno.com.

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FORK & POUR | Food & Beverage Magazine of Las Vegas

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| ASIAN-PACIFIC ISLANDS

“Wendy’s Noodle Café”: A Family Affair

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By Jan-Ie Low

“The East-West Ambassador”

ood is my passion so as you can imagine, when I heard from one of my girlfriends that there is a new noodle café in town that serves the best Xiolongbao (steamed “soup” dumplings filled with pork), I couldn’t wait to taste it for myself!

When I set foot in front of Wendy’s Noodle Café, I was surprised to see Wendy Lee, one of the previous owners of Chang’s Hong Kong Cuisine on Decatur Boulevard. Wendy recognized me immediately and flashed her signature smile.

I don’t mean to be a snob, but as a foodie, taste and quality of the food are important; but what makes or breaks my return visits are the impeccable service and hospitality of the staff and in this case, Wendy Lee! Before I even looked at the menu, eight steamed Xiaolongbao in a bed of Napa cabbage was served on a small bamboo basket. From across the room, Wendy smiled and mouthed the words, “You must try those!” Without hesitation, I scooped up one dumpling with my spoon, careful not to break the wrap so the “soup” would remain intact, dipped it in the vinegar and ginger sliver sauce and eagerly slurped it into my mouth. OMG! It took me back to my dining experience in 2009 when I was devouring all the dumplings at Din Tai Fung in Taiwan! For those of you who have never had one of these dumplings before, be careful about the hot temperature of the “soup” that is contained inside the wrap – you can easily burn the inside of your mouth – it is THAT hot!

My second course was Wendy’s most popular soup noodle dish: the assorted meat and shrimp with rice noodle.

I had to smile at the diced fried pork fat because THAT truly brings out the flavor of the soup! I know, pork fat may sound pretty gross, but just ask Wendy to hold it aside if you are not too adventurous. However, do make sure you ask for the house special sauté chili sauce! Mmmm … the soup noodle was perfect for a chilly, windy afternoon in Vegas!

For dessert, I couldn’t resist the Hong Kong style steamed egg custard. While I was enjoying the silky texture and smooth flavor, I glanced over the amazing menu. I couldn’t help but notice the wide variety of dishes that were offered: everything from Curry fish meat ball skewers to Portuguese curry and shrimp hot pot! I definitely need to try the tomato beef, kalbi beef with kim chee, and fried rice cakes at my next visit! There are plenty of drinks and desserts. Wendy used to be a pastry chef so she enjoys coming up with her own specialties.

I wish I had more room in my belly to try more dishes and Wendy’s Noodle Café is where I’d definitely be back to “yum cha”!

Until next time, eat with passion!

Wendy’s Noodle Cafe 3401 South Jones Boulevard Las Vegas, NV 89146 702.889.3288 Open: 11am-11pm/ 7 days a week

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FORK & POUR | Food & Beverage Magazine of Las Vegas | April 2010

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3 Easy Ways to Boost Your Metabolism

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f you’re like most people, you don’t have a lot of time to exercise. Maybe you’re looking to lose a few inches or pounds. But if what you’re currently doing doesn’t seem to be working, then it’s time to stop trading hours in the gym with a better approach. Let me explain how you can get more return on your time investment in the gym.

To burn more fat you need to work smarter, not harder. Here’s what I mean—the more you raise your metabolism, the more fat you’ll end up burning.

Here are three easy ways to boost your metabolism and burn more fat.

1-Increase your workout intensity

Don’t worry too much about how many calories you burn during your workouts. What’s more important is how many calories you burn overall; this also includes after the workout is done. Several studies have shown that shorter high intensity workouts keeps your metabolism fired up for hours after the workout is over—something you don’t get with long, slow cardio workouts. The result is more total weight loss.

A research team looked at the impact of fat loss on endurance training for 20 weeks versus interval training for 15 weeks. What they found was the endurance training group burned 28,661 total calories and the interval training group burned 13,614 total calories (less than half). But the interval group showed NINE TIMES greater fat loss than the endurance group.

So if you think all those calories you burn during each treadmill session are giving you the best return for your time, think again. You need to increase the intensity of the workout to get faster results.

2-Do Strength Training

Another study showed how strength training keeps the metabolism elevated way after the workout is over. The group did circuit training for 31 minutes using free-weight exercises. The findings showed that for 38 hours after the workout was over, they were still burning fat! Imagine that if you exercised at 9 a.m. on Monday, you’d still be burning fat at 11 p.m. on Tuesday from that workout!

3-Eat more frequent meals

A Japanese research team looked at the effects of meal frequency on body composition over a 2-week period. They took two groups and gave them the same amount of total calories. The first group ate these calories split between two larger meals and the second split their calories into six smaller meals. They found the group who ate only twice per day lost significantly more lean body mass than the group who ate six meals per day.

Losing lean body mass slows your metabolism, so to keep it revved up, try to eat something every 3 hours while keeping your total calories in check.

So to boost your metabolism and burn more calories, stop doing long slow cardio—unless you’re an endurance athlete— and add high intensity work in its place, do circuit style strength training with free weights, and eat something every three hours to burn more fat.

Tony Wood is a Certified Strength and Conditioning Specialist and Personal Trainer who has been helping people lose weight for the last 10 years. Additional information is available online at www.workoutquest.com. Tony Wood can be contacted by calling (702) 882-4021 or via e-mail: info@workoutquest.com.

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FORK & POUR | Food & Beverage Magazine of Las Vegas | April 2010

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