FO R TO O
PH VF E R .L O M W W W
S & S IE
R O O ST .C B N
M
T SI VI
Issue 11 Volume 4
US $3.95
The Universal Whisky Experience created by Whisky Enthusiast Mahesh Patel and hosted at the Encore Las Vegas was a complete success, which we wanted to highlight in this April issue. We are looking forward to the next Experience, which has already been booked at the Encore for March 2-3, 2012.
April 2011
CONTENTS 8 1
Cover
23
15 1
FEATURES The Universal Whisky Experience created by Whisky Enthusiast Mahesh Patel and hosted at the Encore Las Vegas was a complete success, which we wanted to highlight in this April issue. We are looking forward to the next Experience, which has already been booked at the Encore for March 2-3, 2012. Three great Industry shows graced the month of March here in Las Vegas. The Catersource Show, which was even bigger this year, included the ACF Chefs Culinary Competition; Pizza Expo showed us everything pizza and more; and the Nightclub & Bar Show had its most successful year since it’s been operating.
30 J
oining The LVF&B Professional this month is the USBG (United States Bartenders Guild) bringing its national and local Las Vegas chapter into view with its master classes in Mixology and its countless talented mixologists offering us special recipes and drinks using the best ingredients available.
Back Cover Our
good friends at The WTE (World Tea Expo) are partnering up with LVF&B Professional again this year to bring the best of what the world of tea has to offer to Las Vegas. Follow this Industry Only Dedicated Expo to learn all you wanted to know about tea business and more.
Page 6 Right to Bare Arms (Dress Code Policies)
25 1
www.lvfnb.com
Page 8 ACF Chefs for Kids Gala ACF Chefs March Meeting
Page 12 Brett’s Vegas View
Page 22 What’s Brewing?
Page 14 La Cave - Wynn’s Newest Eatery
Page 24 Your Personal Chef
Page 15-18 The Nth - Universal Whisky Experience
Page 10 My Idea of a Perfect Roast Chicken
Page 19 Lose Weight Nationally and Fight Hunger Locally
Page 11 Bergevin Lane Wines from Washington State Impress Many at Morels French Steakhouse & Bistro in the Palazzo Resort
Page 20 What’s Cooking: Morels French Steakhouse & Bistro Page 21 Host a Chocolate Tasting Party in Las Vegas
Page 25 Bratalian - Chef Carla Pellegrino’s New Restaurant Page 26 UNLV Beverage Club’s Journey Through the Most Intoxicating Region of San Diego Page 28 Proactive Change: Staying Ahead of Legislation Page 30 United States Bartenders’ Guild
April 2011 I The Las Vegas Food & Beverage Professional
3
The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com
April 2011
HOT OFF THE GRILL!
ACF Chefs of Las Vegas recently held its annual Chefs for Kids Gala at Bally’s Las Vegas.
Mike Fryer Editor-in-Chief
Everyone enjoyed themselves, including LVF&B’s Editor-inChief posing here with Wirtz Beverage Nevada’s Marketing Coordinator Gaye Cote and UNLV Chef Jean Hirtzman.
Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.
For any questions, comments or advertising inquiries please email mike@lvfnb.com
Bob Barnes Associate Editor
At the Catersource Show the ACF Chefs presented the Culinary Challenge and one of the chief organizers to pull it off was our very own Lorri Davidson of Southwest Gas in Las Vegas.
bob@lvfnb.com
George Fryer Photographer
george@lvfnb.com
The Nightclub & Bar Show came to Las Vegas in record numbers this year and the most popular Master Mixologist is still our good friend and associate Bobby “G” Gleason with Beam Global Spirits & Wine. Bobby conducted several sessions as well as presenting his brands at many events throughout the week.
Juanita Aiello Creative Director juanitaa@lvfnb.com
4
Contributor Jackie Brett
Contributor Les Kincaid
Contributor Juanita Fryer
Contributor Shelley Stepanek
Contributor Chef Brian
Contributor Linda Bernstein
Contributor Beth Ellyn Rosenthal
Contributor Jan-le Low
Contributors Scott & Elaine Harris
Contributor Linda Duke
Contributor Michael Oshman
Contributor Chef Jet
Contributor Chef Allan Asch
Contributor Lara Baldwin
Contributor Simone Hammond
Contributing Photographer Alyssa Mayhew
The Las Vegas Food & Beverage Professional I April 2011
www.lvfnb.com
Greeters handed out small pamphlets and pens for taking notes during the sake tasting, encouraging guests to become thoroughly immersed in this dynamic experience.
At a nearby station a talented mixologist served up glasses of his signature meloninfused saketini – a sweetly floral concoction made with sake in place of vodka or gin for a festive twist on the traditional martini. BY Christina Lorenzo Christina Lorenzo is a freelance writer and self-proclaimed foodie with a particular fetish for cupcakes. She holds a degree in Graphic Design, but her true passion is for baking -- despite her tiny kitchen with lack of counter space. A former Las Vegas resident, she now resides with her family in New York, where her life is just as fabulous. Email: christinarae15@yahoo.com
T
his May, Bon Appetit magazine is anticipating its fifth anniversary presentation of Vegas Uncork’d, an exciting food and wine celebration held annually over Mother’s Day weekend. If last year is any indication of what to expect for the upcoming 2011 rendition, it will be a fantastic foodie event not to be missed. On the 2010 roster, one of the unforgettable events representative of the unique types of culinary expos offered was a sushi and sake tasting at MGM Grand’s Japanese restaurant, Shibuya -- the namesake of the stylish Tokyo district in Japan. This interactive showcase engaged sake enthusiasts with unparalleled lure.
A live DJ welcomed attendees with an infectious energy that had go-go dancers grinding atop the sprawling bar. An array of over a hundred different varieties of sake were displayed on tables with small bowls and liquid droppers, inviting guests to sample each type of the Japanese rice wine. There were sparkling sakes as well as sweet, fruit flavored varieties. Each exquisite bottle was adorned with intricate Japanese lettering; some bottles were frosted, some decorated with emblematic cherry blossoms, creating a museumworthy art collection of beautiful glassware.
Teppanyaki stations dotted the lounge area where chefs created delicate bites of masterfully prepared fish, vegetables, Japanese pancakes, and clams (casino-style, of course, but with Asian flair). Carefully, the chefs presented each little masterpiece, which disappeared into anxious mouths almost the instant they graced the small white plates they were served upon. Balancing trays of raw oysters on the half shell nestled in beds of rock salt, servers weaved through the crowd of eager tasters. The slick morsels, briny and ripe with the sea, accompanied the sake nicely. Later in the evening the servers brought out passion fruit gelee shooters. This sophisticated version of a jello shot laced with smooth sake and served in tiny glass push up popstyle vials, reminiscent of the childhood frozen novelty, created a nostalgic giddiness that was palpable in the air. With so much excitement surrounding this spectacular epicurean event, the stage is set for the presenters from Bon Appetit to once again outdo themselves with even more exceptional displays to kick the food and wine scene up a notch or two to the next level, in true Las Vegas style. This year, MGM Grand will host a celebratory gathering of award-winning chefs for “Toques off to Paul Bocuse,” an homage to the iconic creator of the Bocuse d’Or -- the biennial world chef championship held in Lyon, France and culinary equivalent of the Olympic Games. A lavish dinner is planned, where the prestigious chefs making up the elite guest list will pair off to contribute their
own Bocuse-inspired dishes which they will then present to the influential legend. Honoring the life of this extraordinary individual, the evening will be a memorable one for all guests in attendance. Mingling amongst acclaimed celebrity chefs is simply the norm of your daily regime as an attendee of Uncork’d. Don’t miss out on your golden opportunity to rub elbows with Joel Robuchon himself at the Master Series Luncheon which will take place at none other than L’Atelier de Joel Robuchon and Joel Robuchon Restaruant. Even the greatest chefs in the world, however, can’t resist getting in on the Vegas casino action for the Fourth Annual Encore Celebrity Chef Blackjack Tournament. Adoring fans can route for their favorite as the chefs challenge each other by moonlight for the coveted championship title.
Things will definitely heat up inside as well when Akira Back, known for his innovative take on modern Japanese cuisine, returns for a chef showdown against fusion connoisseur Martin Heierling. The two will battle it out Iron Chef-style at Bellagio, which is also home to Back’s restaurant, Yellowtail -- perhaps giving him a slight edge as the favorite in this competition? Wrapping up the fun-filled weekend, the first ever interactive Mother’s Day brunch will be held at Border Grill. This promises to be an exciting and special event set up outdoors overlooking Mandalay Bay and will include a welcome reception and cooking demo. Another option to spoil Mom with on her special day is the elegant Sparkling Brunch with Guy Savoy at Caesar’s Palace. However you choose to spend the final hours of this year’s fourday extravaganza, you will undoubtedly create memories that will last long after the weekend’s conclusion.
Vegas Uncork’d will be held May 5-8, 2011 For more information and to purchase tickets, please visit www.vegasuncorked.com/home.html www.lvfnb.com
April 2011 I The Las Vegas Food & Beverage Professional
5
HUMAN RESOURES INSIGHTS
BY Linda Westcott-Bernstein
Right to Bare Arms (Dress Code Policies) What is it about a relaxed or casual summer dress code that makes people rationalize that bare midriffs
and ratty tennis shoes are acceptable summer attire at
JEANS “FRIDAYS”
Linda Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees.
work? Is there ever a time when “full-out” cleavage
and every one of us has our own, primarily
Guys: “Oh, cool. These white socks look great with
Linda has written a selfhelp book entitled “It All Comes Down to WE!” which offers guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on Amazon or Google books.
at work and what is not. In my mind, when we
Gals: “Flip-flops here I come!
or skin tight jeans are considered professional at
Phone: 702-326-4040 Email: LindaBernstein@cox.net Booksite: .ItAllComesDowntoWE.com
mind my extra pounds.”
offices, and dirty t-shirts barely covering bulging
for over a week?”
no business wearing them, flip-flops in executive
Guys: “Can’t I just wear the same jeans I’ve had on
bellies on those who believe that this is what the
NO HOSE/NYLONS.
company means by “summer casual guidelines.” What are they thinking? Why would anyone want their co-workers, let alone the customers, seeing them looking like that?
Well… appearance has to do with taste.
Each
misconstrued, opinion of what is appropriate say “casual or summer dress code guidelines” for
work, people go berserk. They allow their sense
of fashion to stray from basically rational thinking
Question of the Month
Gals: “Yea! No stockings. Its summer! I don’t need to worry about shaving my legs or trimming my toenails.”
SANDALS. my sandals!” my corns.”
What a break for
SHORT SLEEVE SHIRTS.
and, left to their own devises, find that it borders on
Guys: “I can wear my muscle shirt and roll my cigs
dress codes after many years in human resources
Gals: “I’ll wear my low cut tank top and allow my
the ridiculous. All I can say about casual summer
When we dictate to our employees how we believe they should look, we take on a great burden/ responsibility.
We must clearly define what we
mean by “casual” and then back it up with CLEAR
examples. Here are some guidelines for casual wear
and the light-hearted examples of how individuals
HR
Gals: “I look hot in these skin tight jeans! Don’t
work? I’ve seen spandex pants on gals who have
is… “It is not a pretty sight.”
6
GUIDELINES FOR CASUAL WEAR Employee Interpretation
interpret this information.
in the sleeve.”
breasts to say Hello.”
Bottom line on dress code policies; 1) be clear about
what is acceptable and what is not, 2) enforce the policy equally for all persons, and 3) keep your policy
current by researching other organizational practices and trends. Your goal is relaxed and comfortable
attire during the hot summer months while achieving a professional appearance for everyone.
Next month’s topic: What Do We Mean by Talent Management? What does Talent Management mean to you or at your company? Explain. (Send responses to LindaBernstein@cox.net) (Responses may be printed in next month’s column.)
The Las Vegas Food & Beverage Professional I April 2011
www.lvfnb.com
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!
Product, Event & Food Photography Experts
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)
Available for your publicity and publishing needs. For information call 702-810-5466 mike@lvfnb.com lvfnb.com
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
20th Annual Chefs for Kids Dinner and Auction
Photos by George Fryer
The annual Chefs for Kids Gala is an evening filled with fabulous gourmet food, upbeat music and competitive bidding on both silent and live auction packages. Participants met for a reception and silent auction at 6:00 PM, followed by a gourmet dinner, raffle, and live auction at 7:30 PM. Included in the black tie optional evening is dancing to the music of the renowned band, Harbor Lights.
ACF Chefs of Las Vegas March Dinner–Meeting
Photos by George Fryer
Hosted by Sam’s Town and Executive Chef Richard Cino
8
The Las Vegas Food & Beverage Professional I April 2011
www.lvfnb.com
IATE ADVISORY BOA RD SOC AS
ACF CHEFS OF LAS VEGAS 14TH ANNUAL GOLF TOURNAMENT PRESENTED BY THE CHEFS ASSOCIATE ADVISORY BOARD “LAS VEGAS CHEFS GOLF TOURNAMENT FEATURE” This year the ACF Chefs of Las Vegas Associate Advisory Board will be featuring the “Las Vegas Chefs Golf Tournament ” in the June Issue of The Las Vegas Food & Beverage Professional and circulated to all the participating Chefs and companies joining the Chefs Golf and including Chefs/Restaurants/Properties throughout Las Vegas and will be referred to for the entire year. All listings will be both in print and on line with your logo and link on the website giving wider coverage and immediate information contact. Please check the coverage styles below and contact us with any questions and to place your listings which will be closing in May for a June 1st printing. Thank You.
Chef & Product Spotlight
Directory Listing - $100.00 (Free with any AD placed)
Chef Philip Lo
Executive Chef - Jasmine
CHEF/PRODUCT SPOTLIGHT - 2.4” x 3.25” - $200.00 (Free to all participating T-Boxes) Quarter Page AD 3.5” x 4.8125” - $250.00 Half Page AD - 7.125” x 4.8125” - $450.00 Full Page AD - 8.5” x 11” - $750.00
critics and the dining public agree. 3.25” The KNPR food critic John Curtas named
Todd’s Unique Dining
Todd’s Unique Dining “Neighborhood Restaurant of the Year”· [East Side) in his 2009 restaurant awards. Also voted Best Gourmet Restaurant by Las Vegas Review Journal editors and readers. 4350 East Sunset Road Henderson, NV (702) 259-8633 www.toddsunique.com
2.4”
Chef Lo Oversees the menu development of Jasmine, Bellagio’s gourmet Chinese restaurant. The restaurant’s menu offers traditional Hong Kong Cantonese cuisine, as well as more modern interpretations. Chefs in America, a California-based association of culinary professionals, honored Lo, an originator of nouvelle Hong Kong cuisine, as one of “America’s Outstanding Chefs.”
2.4”
FOR MORE INFORMATION AND TO PLACE YOUR LISTING CONTACT MIKE FRYER: mike@lvfnb.com
4.8125”
2011 Directory HICKORY HOUSE Las Vegas, NV www.hickoryhouse.usa SOUTHWEST GAS CORPORATION Southwest Gas Corporation 5241 Spring Mountain Road Las Vegas, NV 89150-0002 (702) 876-7011 www.swgas.com
11”
SAM’S TOWN HOTEL & GAMBLING HALL Las Vegas, NV www.boydgaming.com GET FRESH COMPANIES Las Vegas, NV www.getfreshsales.com SYSCO LAS VEGAS Las Vegas, NV www.syscolv.com
US FOODSERVICE LAS VEGAS Las Vegas, NV www.usfoods.com
SANTA MONICA SEAFOOD Las Vegas, NV www.smseafood.com
LINCO SALES AND MARKETING Las Vegas, NV www.lincosales.com
SOUTHERN WINE & SPIRITS OF NEVADA Las Vegas, NV www.southernwine.com
CUSTOM CULINARY Las Vegas, NV www.customculinary.com
3.5”
STATE RESTAURANT EQUIPMENT COMPANY Las Vegas, NV
4.8125”
7.125” 8.5”
FOOD FOR THOUGHT
My Idea of a Perfect Roast Chicken This technique may take a lot of space on a page to spell out, but once you’ve tried it you’ll realize how easy it really is. Firstly, invest in a digital instant read thermometer, which can be found in almost any grocery or home and kitchen store. Once you own one you will always wonder how you ever lived without it. The fact is that the thermometers roasts come with from the supermarket are completely unreliable, hence the reason we end up with a lot of overcooked poultry at holiday meals. Imagine never having to guess if your roast is done and never making the fatal mistake of overcooking to dryness. My second suggestion is to not only season the skin of the roast but to also season under the skin. It’s really not as hard as it sounds. I’ve supplied a recipe below for a garlic and herb rub, which is applied under the skin. While the roast is cooking, the garlic and herbs are shielded from the overwhelming heat of the oven, allowing them to cook perfectly as they are steamed by the juices of the bird. The flavors intermingle during the cooking process, and the end result is a crispy skin over a perfectly seasoned and flavored piece of poultry. You don’t need to worry about basting, and you won’t even need gravy for the finished product. However, I’d never pass up the ability to turn the pan drippings and fond into a sauce. See recipe below.
ROAST CHICKEN 5-8 pounds roaster chicken (Remove neck, heart and liver from inner cavity.) ½ lemon 2 sprigs rosemary 2 tablespoons canola oil 4 medium carrots (peeled and cut into four pieces each) 6 cloves of garlic (crushed) 3 ribs celery (rough cut) RUB 5 - 6 cloves of garlic chopped fine 2 sprigs rosemary (leaves removed and chopped fine) 1 teaspoon lemon juice PREHEAT oven to 400 degrees F.
2 onions (rough cut) 1 cup chicken stock (homemade is best) ½ cup white wine (Remember, if you don’t like drinking it, don’t cook with it.) 2 tablespoons sweet butter kosher salt pepper 1 tablespoons extra virgin olive oil 1 teaspoon kosher salt ½ teaspoon ground black pepper
PLACE ingredients for the rub in a motor & pestle and grind together until it forms a thick paste.
Use your hands to loosen the skin around the breast of the chicken. You should be able to slide your fingers under the skin and across each breast, but be careful not to tear the skin. Do the same around the thighs and into the legs.
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 website or his broadcast at www.leskincaid.com or email les@leskincaid.com FOLLOW ME ON FACE & TWITTER www.facebook.com/ leskincaid www.twitter.com/ leskincaid
Using your hands, take about a ¼ of the prepared rub and slide under the skin of one of the breasts. Massage the rub into the meat and distribute evenly under the skin. Repeat this process with the other breast and the two thighs. PLACE the half lemon and rosemary sprigs in the inner cavity of the chicken.
With a sharp knife, cut the wings from the chicken at the joint closest to the body. If you don’t do this, they will overcook. Wings serve a better purpose in the roasting pan where they will lend more flavor to the sauce. Using butcher twine, tie the two drumsticks together so that they form a closure over the chicken’s inner cavity. RUB the chicken down with canola oil and generously season the skin with salt and pepper.
PLACE the chicken on a roasting rack over some rough-cut vegetables (Carrots, onions, celery and garlic work great, and don’t forget those wings.). If you have an instant read thermometer (which you really should), insert it into the thickest part of the breast, but be very careful not to touch any bone with the thermometer.
PLACE the bird in the oven and forget about it for at least an hour. After an hour, check on it. What you’re looking for is to make sure that the skin is not browning too deeply. Once you feel that the skin is dark enough, cover the top of the bird (not the entire roasting pan) with a small sheet of aluminum foil and reduce the oven heat to 375. When your instant read thermometer reads 155 degrees F. (it took about 2 ¼ hours for mine), pull the bird from the oven (leave the thermometer in the roast), take it out of the roasting pan and place it on a surface in your kitchen covered in aluminum foil. Don’t worry; the roast will achieve 165 degrees F. while resting on the countertop.
To make a sauce, hold the roasting pan at an angle to allow any excess fat to collect at one side. You do not need to remove all the fat, but remove any excess with a spoon. Now place the roasting pan over the burners of your stovetop and set the burners to medium heat. Pour the wine into the pan and use a spoon to scrape the bottom of the pan as the wine cooks down. Next add the chicken stock and continue to cook until a sauce begins to form. Season lightly and taste. You’ll probably find the acidity to be a little high, but the butter in the next step will help even that out.
POUR the contents of the roasting pan through a strainer and into a bowl to collect the vegetables and any solids. The solids can be thrown away at this time. Add the two tablespoons butter to the jus and stir to bring it together. Taste and season again if necessary. SLICE your chicken onto warmed plates, dress it with the sauce if desired and serve. To serve 4 to 6 people
10
The Las Vegas Food & Beverage Professional I April 2011
www.lvfnb.com
Bergevin Lane Wines from Washington State Impress Many at Morels French Steakhouse & Bistro in the Palazzo Resort
In the beginning months of 2001, Annette Bergevin and Amber Lane co-founded and created Bergevin Lane Vineyards with Gary Bergevin (Annette’s father). The goal for Amber and Annette was to “leave the rat race behind” in California and get back to what they each wanted from life. Annette wanted to be close to her family and long-time friends, and Amber wanted to take on new challenges and continue her personal path of growth and education. The winery officially opened its doors in May 2003; the winery is a 20,000 square foot “modern industrial” building located in downtown Walla Walla. Although BLV’s production is 11,000 cases, there is a capacity to produce over 22,000 cases of wine at the winery. Winemaker Steffan Jorgensen is originally from Denmark and brings experience in winemaking from France, Chile, and Sonoma, Calif. All of the day-to-day winemaking operations and production are under Steffan’s supervision. This group of “friends” has combined their respective talents to produce some very high quality wines.
Recently, Amber Lane made a stop in Las Vegas to show off her wines, and what a better place to do so than at Morels French Steakhouse in The Palazzo Resort and Casino. Wine director Alexandre Brard recently joined Morels and he immediately began to develop plans to create new ways to introduce guests to boutique wines from around the globe. “Bergevin Lane offers some amazing, high-scoring wines,” said Brard. “These wines are amazing and we are pleased to have them come to Morels to introduce their label to our guests.” We met with the very charming Amber Lane and she began to take us through the wines. The first wine that we tried was the Bergevin Lane 2008 Cabernet Sauvignon Columbia Valley. Amber explained that 2008 was a compelling and complicated year; compelling because of the balance the wines were showing already at this very early stage and complicated because of the somewhat cooler season. The cooler temperatures made for very intentional and thoughtful picking decisions and required them to wait for the fruit to ripen before the frost took over. All of
the fruit ripened later than normal but the longer hang time accumulated very complex flavors in the grapes. Nice and balanced, higher acidities and lower alcohol wines are known for their silkiness and elegance. This lovely Cabernet is a blend of 75% Cabernet Sauvignon, 16% Merlot, 6% Petit Verdot and 3% Malbec to finish it off. The 2008 vintage was aged 20 months in 87.5% French and 12.5% American Oak and only had a production of 769 cases. In the glass, deep red to purple colors show off this medium-bodied wine. On the nose, classic notes of cassis, smoke and black fruit lead into the palate of mineral, blackberries and nicely balanced tannins for a long elegant finish. We can definitely see why Wine Advocate gave this nice Cabernet 92 points and we cannot agree more.
Next up from Amber was the Bergevin Lane 2006 Oui Deux Syrah Wahluke Slope. Amber told us that 2006 was a fabulous year with consistent heat and sun combined with persistent winds that cooled the vineyards during the day, which made for optimum ripening factors. These influences combined low nightly temperatures and balanced yields that provided grapes of great concentrated flavors and very fine-grained ripe tannins. The 2006 Syrah is an interesting blend of 95% Syrah with 5% Viognier that was a surprising touch from the winemaker. The 2006 Oui Deux was aged 14 months in 33% new oak, 75% French and 25% Eastern European Oak and only 218 cases were produced. In the glass, deep dark purple colors show through with a medium body. On the nose, red and white floral notes flow into surprising citrus aromas and then dark fruit. On the palate classic spice flavors of white pepper, blackberries, coco and tobacco give way slowly for a long elegant finish. Wine Advocate gave the 2006 Oui Deux a well deserved 91 points.
BY Elaine & Scott Harris
Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist. Scott Harris, sommelier, President of Vino Las Vegas LLC and a staff journalist for The Cuisineist. Email: Cuisineist@gmail.com
Over all, the Bergevine Lane wines that we sampled were solid and represented the AVAs well. The 2008 Cabernet Sauvignon Columbia Valley was a stand out for us. The 2006 Oui Deux Syrah was nice and because of the Viognier, even though it’s only 5 %, gave it a more feminine touch. If you prefer a lighter Syrah this one is for you. It is always nice to visit and sample wines from small boutique producers because as we have stated in the past, you can taste the passion and work that went into these wines in every sip. Bergevin Lane is no exception to that rule. They are definitely worth enjoying.
For more information on Bergevin Lane please visit www.bergevinlane.com www.lvfnb.com
April 2011 I The Las Vegas Food & Beverage Professional
11
Brett’s BY
Entertainment Celine Dion’s new show begins her three-year contract for 70 shows per year at The Colosseum at Caesars Palace and it’s “simply marvelous!” Gladys Knight begins headlining her first Strip residency since 2005 at the newly transformed Tropicana on April 5. Rock ‘n’ Roll’s Stevie Nicks will perform at Caesars Palace on May 14.
Larry King will debut his new stage show at The Mirage on June 11 and end with Q&A. This series marks his first stage appearances since completing his 25-year run hosting CNN’s “Larry King Live.” A 600-capacity circus big top in front of Caesars Palace houses the surreal, adult-only variety show “Absinthe” with characters Penny and Gazillionaire.
Mirage ventriloquist Terry Fator has introduced a new happy cast member… Berry Fabulous, a former lawyer turned entertainer. International recording artist and world-champion pianist Ryan Ahern has opened his new resident afternoon show at the V Theater. 12
Las Vegas native comedian Jo Koy seen Hughes Center. regularly on E!’s “Chelsea Lately” will debut A third Las Vegas Sugar Factory has his stand-up at the MGM Grand May 5 – 7. opened at Paris. James Beard award-winning Chef What’s New Michel Richard will open a version of his Caesars Palace and Nobu Hospitality Washington D.C. restaurant in late summer plan to develop the world’s first 180-room in the space occupied by Augustus Café Nobu Hotel, a concept that will integrate at Caesars Palace. Central 24/7 will offer an exclusive hotel tower with the first Nobu daily 24-hour dining. restaurant and lounge. Rice & Company, a 10,000-square-foot Rí Rá Las Vegas, an authentic Irish pub Asian bistro and newest dining concept by opened inside The Shoppes at Mandalay restaurateur David Wu, will open at the Place. The nineteenth century-style Irish pub features carefully restored authentic artifacts Luxor in late spring. Sumita Beauty, the leader in Eastern including an 8-foot-tall statue of St. Patrick. Beauty traditions, has opened its 16th store Market Café Vdara is the new “grab-andand first outside of California in the Fashion go” casual eatery and grocery store at Vdara that replaced the Silk Road restaurant. Show Mall. The 2011 Zappos.com Rock ‘n’ Roll Bellagio and sbe are planning Hyde Las Vegas Marathon fundraiser will move Lounge Bellagio, a 12,000-square-foot, from morning to night on Dec. 4 on the indoor/outdoor venue that will occupy the Strip and become the World’s Largest Fontana Bar and open New Year’s Eve 2011. Construction will begin in May. Nighttime Running Event™. Dig This will be a five-acre construction equipment playground opening in April that will let patrons drive 15-ton heavy construction machinery. Five Guys, a franchise-driven burger company that President Obama visited, has opened its first Nevada store in Henderson with plans to open 15 more.
BRIO Tuscan Grille’s first Las Vegas location in Town Square will be joined on April 28 by a second location in Tivoli Village at Queensridge. The Sahara will close its doors May 16 due to economics. Wynn Resorts has a $99 million room remodel under way. The complete remodel is expected to be finished in the second quarter or this year. Brazilian steakhouse Fogo de Chao plans to open later this year in the former Cozymel’s Mexican restaurant in the
The Las Vegas Food & Beverage Professional I April 2011
The new Chateau Nightclub & Gardens at Paris spans more than 45,000 square feet in two-stories. The new nightclub and Parisian gardens offer three separate experiences. The Bellagio Gallery of Fine Art next exhibit, “A Sense of Place: Landscapes from Monet to Hockney” featuring 30 artworks. It will run April 16 through January 2012. Burger King® franchisee HKMII LLC is opening the newest Whopper® Bar and first West Coast location at the Rio. The Las Vegas Mob Experience at the Tropicana is now open. i♥burgers is now open inside The Shoppes at The Palazzo and providing premium gourmet burgers. Rita Rudner will host The Animal Foundation’s “Best in Show” at the Orleans Arena on May 1 with dogs up for adoption. www.lvfnb.com
Restaurant Review
LA CAVE
WYNN’S NEWEST EATERY BY Shelley Stepanek
Michael Morton’s new La Cave is definitely what its name says. Looking like a cave carved out of a mountain, this unique new restaurant in the Wynn serves up some of the finest “small plates” of food in this town. With a small bar as you enter, a wine rack with flashing LED lights, a beautiful outdoor garden seating area, curved entryways and numerous 6 ft. high candles, you get a warm European feeling. The walls are covered with fabric, and the arches and circles throughout bring you to the heart of France. The seating of only 120 in this 4,000 square ft. establishment is intimate and the service couldn’t be any better. Every waiter comes by to see if the meal is to your liking and to tell you a little about the numerous cheeses, from St. Andre, Landana Aged Gouda, to the Bermuda Triangle.
Executive Chef William DeMarco has prepared a spectacular menu to pick from. Start with the Fiery Artichoke, Roasted Pepper and Olive, or the Canadian Bacon, Poached Quail Egg and Fontina Flatbread. Maybe try the Gorgonzola Salad, or the Shaved Asparagus with hard boiled eggs and pancetta. Move on to the grill entrees, where there is Angus Mini Burgers, Beef Filet with crostini and blue cheese and Baked Clams with pepperoncini and chorizo.
Located down the hall among the shops, you might have to ask the way, but it is well worth the time to find this jewel. Wynn recently opened another great restaurant, Lakeside Grill, on the beautiful Lake of Dreams.
Photos by Alex Karvounis
Their wine list includes about 250 bottles and about 30 wines by the glass. We started a wonderful night with a 2007 CC Cabernet from Napa, a full bodied bright red, and tried a Castello di Fornatella from Tuscany
with wild berries. Bacon Wrapped Dates with blue cheese and the Hamachi Plate with pickled chilies and candied lemon zest was a new taste sensation. The Stuffed Chicken and Roasted Salmon plates were filled with amazing new flavors. The Diver Sea Scallops with polenta cake, and shrimp sauce were delicate and plump. We finished the meal off with Beignets with Strawberry Jam and Crème Anglaise. Why not linger another moment for an espresso and listen to a DJ in the lounge if you dine on Friday or Saturday evenings.
Open Sunday thru Thursday, 11 a.m.-11 p.m. and Friday and Saturday 11 a.m.-2 a.m.
For reservations, call 702-770-7375 or visit www.wynnlasvegas.com
14
The Las Vegas Food & Beverage Professional I April 2011
www.lvfnb.com
The Nth 2012 - An event not to be missed
THE FOUNDER Universal Whisky Experience is the world’s premier promoter of luxury, super-premium whisky enjoyment experiences and the brainchild of C.E.O. Mahesh Patel. Mahesh is a successful commercial real estate developer in Atlanta, Georgia. For the past two decades, the company has spawned commercial construction, development, and management companies and hotel franchises throughout the Southeastern United States. Mahesh’s great passion in life is whisky, namely “Scotch” whisky. A connoisseur and enthusiast, he frequently attends exclusive whisky events and gatherings both domestically and abroad. He has been a collector of fine and rare whiskies for more than 20 years. Well-connected and respected among industry leaders, distillery managers and owners, and brand ambassadors, Mahesh leveraged these relationships to offer the world’s first luxury whisky enjoyment experience, the ‘Nth” 2011 Show’ in Las Vegas, Nevada.
Photos courtesy Wynn/Encore & The Las Vegas Food & Beverage Professional
Richard Paterson and Mahesh with the Dalmore TRINITAS
Mahesh Showcases the SIRIUS brand www.lvfnb.com
Carlos Fuente Jr. with Mahesh
Nina and Mahesh - Show Hosts April 2011 I The Las Vegas Food & Beverage Professional
15
THE CLASSES
OPENING NIGHT CLASSES Gordon & Macphail Spirits Tasting – C-STEM Woman and Whisky Whisky and Cigar Pairing Mixology Whisky and Chocolate Pairing MASTER CLASSES
Photos courtesy Wynn/Encore & The Las Vegas Food & Beverage Professional
Guests of the ‘Nth 2011 Show’ had the opportunity to purchase and attend from a choice of 19 Master Classes. Each class was conducted by world-renowned brand ambassadors and included discussions and tasting flights of some of the rarest and finest premium whiskies.
16
The Las Vegas Food & Beverage Professional I April 2011
The Glenlivet - Cellar Collection Vs Classic Range Macallan – A Sensory Experience Glenglassaugh – A Distillery Reborn Four Roses – The Return Of A Bourbon Legend Glenfiddich – Old And New Morrison Bowmore – Jewels From Morrison Bowmore? Glenmorangie – Making Of A Legend “Scotland’s Favorite Single Malt” Amrut – From The Beginning To The End Dalmore – Shining Ever Brighter Glendronach/Benriach – Speyside Gems Suntory – A Culinary Tradition Glenfarclas – Through The Forties Balvenie – The Seventeen Year Legacy Glenrothes – Vintage Single Malt Scotch & Chocolate Benromach – Speyside Boutique Highland Park – Orkadian Legend Ardbeg – Renaissance To Rollercoaster With The Ultimate Islay Malt High West Distillery – A Rocky Mountain Star www.lvfnb.com
THE WHISKIES The Following Brand Leaders had their Products Available:
Simon Brookings - Laphroaig
The Balvenie GenMorangie Glenfiddich Four Roses Scotch Malt Whisky Society Yamazaki Hibiki The Genlivet Glenlassaugh Amrut Ardmore Laphroaig Glen Garioch High West Royal Salute Hirsch Selection Anchor Distilling Company Dewars Sirius
Photos courtesy Wynn/Encore & The Las Vegas Food & Beverage Professional
Michael Urquhart - Gordon & Macphail
Ancnoc Balblair Springbank The Ben Riach Distillery Company The Glen Dronach Distillery Tobermory The MaCallan Jura Gordon & Macphail The Glenrothes Glenfarclas Deanston The Dalmore Bunnahabhain Bowmore Benromach Auchentoshan Duncan Taylor Highland Park Ardbeg
Gold Bowmore www.lvfnb.com
Henry Preiss with Hirsch April 2011 I The Las Vegas Food & Beverage Professional
17
Photos courtesy Wynn/Encore & The Las Vegas Food & Beverage Professional
THE EVENT
Ardbeg Double Barrel with Geraud Leclerq
Moet-Chandon ladies
Neyah White - Suntory with Mike
Ashok Chokalingam - Amrut Global Ambassador
Sexy Dalmore
Nina Greets Nth 2011 guests
Richard’s Opening Speech
Mike, Juanita and Henry
Highland Park’s Comedian Martin Daraz
Mit and the Dalmore Twins
Balvenie Booth
The Nth 2011 Glencairn Cut-Crystal Tasting glass
18
The Las Vegas Food & Beverage Professional I April 2011
www.lvfnb.com
Lose Weight Nationally and Fight Hunger Locally Take the Pound for Pound Challenge and Earn Donations for Three Square Food Bank For the third year, Feeding America is partnering with NBC’s The Biggest Loser, General Mills and Subway to encourage individuals to “Lose Nationally, Feed Locally” by participating in the Pound for Pound Challenge. Last year Southern Nevada pledged 42,103 pounds resulting in more than $6,000 in donations to Three Square Food Bank. Three Square is challenging the community to rise to the challenge again and help the more than 250,000 Southern Nevadans in need by pledging to get or stay healthy. Participating is easy; Southern Nevadans can simply pledge their weight loss goals at www. pfpchallenge.com and for every one pound pledged
Southern
Nevadans
in need. A national model project inspired by Eric Hilton with a grant provided by the Conrad N. Hilton Foundation, Three Square is a community collaborative partnership with the gaming industry, businesses, nonprofit agencies, food distributors, higher education institutions, the CCSD, governmental entities, the
within a Southern Nevada zip code Three Square will
media and hundreds of volunteers to efficiently and
receive 11 cents.
effectively serve hope to those in our community
This year, participants can pledge to lose up to 50
struggling with hunger. Three Square currently
pounds or pledge to maintain a healthy weight and
provides more than 22 million pounds of food and
receive a pledge of 5 pounds.
grocery product – the equivalent of nearly 16 million
To learn more about the Pound for Pound Challenge or
meals – per year to more than 570 Program Partners
to sign-up today visit www.pfpchallenge.com.
including non-profit and faith-based organizations,
ABOUT THREE SQUARE
schools and feeding sites throughout Southern Nevada.
Three Square was established to end hunger in the
Three Square is a member of the Feeding America
valley by providing wholesome, nutritious food to
network of food banks. For additional information visit
non-profit organizations that serve a wide range of
www.threesquare.org.
www.lvfnb.com
April 2011 I The Las Vegas Food & Beverage Professional
19
WHAT’S COOKING
Morels French Steakhouse & Bistro
BY Bob Barnes
Morels French Steakhouse & Bistro at the Palazzo is named for the Morel mushroom, which is prized by cooks, especially French. It is aptly named, for Morels is bringing a bit of French and European class to the Las Vegas Strip. Executive Chef J.L.Carrera has merged a classic steakhouse with other unique culinary aspects, including an iced seafood bar, handmade salamis and meats and more than 60 farmhouse and artisanal cheeses from around the world, procured from goat, sheep and cattle. All are matched with 50 wines-by-the-glass, served in an Enigmatic system that keeps the wines fresh for four to five weeks, and more than 450 varieties of French and California wines-by-the-bottle. The extensive wine list was recognized for its excellence, and was a recipient of the Wine Spectator “Best of Award of Excellence.”
Bob Barnes is a native Las Vegan, associate editor of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for In addition to the extensive wine list, beer takes center stage, with some outstanding Gayot.com. He welcomes world renowned brews, including quality Belgian brews such as Rochefort 8, your inquiries. Orval, Lindeman’s Framboise and American craft gems Dogfish Head 60-Minute Email: IPA and Stone Arrogant Bastard. bob@lvfnb.com
Located just past the Palazzo foyer, the aesthetically satisfying décor is enhanced by earth tones, ornate chandeliers from Murano, Italy, paintings by Thomas Cannon and a large outdoor patio overlooking the Las Vegas Strip. Full-length windows in the restaurant afford natural lighting, an excellent view across the way of the Treasure Island Sirens of TI show and an ideal locale to view a gorgeous Vegas sunset.
Enticing starters are the Seafood Ceviche, a combination of shrimp, halibut, octopus, bell peppers, olives and lemon juice; the Bouchée of French Burgundy Escargot with shallots, garlic, Applewood smoked bacon and fresh chives; Arugula Salad with prosciutto, burrata cheese and balsamic vinaigrette; and the classic French rolls served with European butter, prepared with olive tapenade, anchovies, calamata olives and olive oil. As for the steaks, the USDA certified wet-aged and dry-aged cuts will guarantee a prime experience, with several varieties of steaks available, including New York sirloin, filet mignon and bone-in rib eye, prepared to perfection and served with Sauce Bordelaise. Seafood lovers will appreciate the Branzino, a Mediterranean sea bass complemented with fennel, grape tomatoes, zucchini, eggplant and garlic; the Crispy Skin Scottish Salmon with Parisian potatoes and Chanterelle mushroom served with a red wine reduction; and Maine Lobster Risotto. There’s also an abundant selection of iced seafood, including choices of Oysters du Jour, Wild Caught Baja California Prawns, Dungeness Crab, Maine Lobster and the Grand Plateau de Mer-a tour of the sea that includes 1 lobster, 8 shrimp, 12 oysters, octopus ceviche and ½ Dungeness crab. Sides include Pommes Frites with housemade truffle mayonnaise; Sautéed Green Beans with foie gras butter, shallots, garlic and lemon juice; and the Chef’s Country Mac & Cheese, a creamy and rich concoction of cured ham and parmesan, blue, Emental and Gruyère cheeses. Finish your meal with the trio of Crème Brûlée, an assortment of pistachio, vanilla bean and caramel, or the Chocolate Dome, a combination of hazelnut/peanut butter and coffee mousse. Breakfast offerings represent a variety of international cuisines and include Classic Eggs Benedict; Crab Oscar Benedict; American Breakfast with two eggs, hash browns and ham, bacon or sausage; French Toast; Quiche Lorraine with Applewood smoked bacon; Crispy Belgian Waffle with fresh berries and homemade vanilla syrup; and Huevos Rancheros with black beans, avocado, crispy tortilla, sour cream and salsa. To spice up your breakfast, summon the Handcrafted “Bloody” Cart, a Bloody Mary or Maria crafted tableside with shaved horseradish, fresh cut herbs, pickled garnish and choice of frozen vodka or tequila. 20
The Las Vegas Food & Beverage Professional I April 2011
MORELS FRENCH STEAKHOUSE & BISTRO 3325 Las Vegas Boulevard South Las Vegas, NV 89109 (702) 607-6333
Breakfast hours
are from 8-11 a.m., lunch is from
11 a.m. to 3 p.m. and dinner is
Monday-Thursday from 3-11 p.m.
and until midnight on Friday and Saturday.
A weekend brunch
occurs from 8 a.m. to 3 p.m. and a pre-theater
experience is daily from 3-5:30 p.m.
www.lvfnb.com
Host a Chocolate Tasting Party in Las Vegas
Similar to wine tastings, chocolates have a wide variety of nuances from flavor to texture to preparation. Some chocolates are exotic, some trendy, some are classic. All are delicious. But like a wine tasting, sometimes the special qualities and magic of each chocolate can be lost without the guidance of an expert in the field. World Champion Pastry Chef Chris Hanmer of The School of Pastry Design is well-versed in chocolate and can design and host your memorable chocolate tasting experience. Held in his professional Last Vegas facilities, chocolate tastings with Chef Chris include only the best chocolates presented with an understanding that is garnered from international pastry experience with worldclass caliber pastry chefs.
Hosting a chocolate tasting party at The School of Pastry Design in Las Vegas, Nevada, is a fun and rewarding experience. Whether you have a business event, a destination wedding party, or a group of friends that love great food, everyone loves chocolate. And chocolate tastings are a great crowd pleaser, especially when the selections are prepared and presented by an expert. Understanding and appreciating fine chocolates is a learned skilled and a delectable pursuit. Whether expanding your knowledge of chocolates or looking for the perfect chocolate to serve your own guests, you will leave your chocolate tasting party with a deliciously satisfied mind and mouth.
Chef Hamner at the Catersourse Foodshow
The School of Pastry Design is the creation of celebrity chef and TV culinary artist Chris Hanmer, the youngest world pastry team champion ever, and one of the few such champions to come from the United States. The highly-creative, outgoing Hanmer is a former pastry chef for multiple AAA Five Diamond hotels, and he is a frequent face on the TV Food Network. While a world champion in every sense of the word, Chef Hanmer is also a friendly, down-to-earth, chef-next-door role model, a master of every major pastry art, and the antithesis of the stereotypical French pastry chef. His spectacular sugar sculptures and chocolate showpieces have graced the pages of major global food magazines, and he is now bringing his dynamic cooking techniques to a fantasy studio kitchen in Las Vegas where students can spend time learning or mastering the art of pastry design and have a great time doing so. The School of Pastry Design (702)523-9390 info@theschoolofpastrydesign.com
Biography of Pastry Chef Chris Hanmer Chris Hanmer has made a steady progression from peeling potatoes at a country club at the age of 15 to claiming the gold medal as the youngest-ever American chef for a World Pastry Team Championship. His accolades include world class recognition and experience, and in 2006 he was honored to become the executive pastry chef for the Ritz-Carlton Lake Las Vegas property. Now Chef Chris is bringing his experience and dynamic cooking techniques to a beautiful studio kitchen in Las Vegas where students – professionals and non-professional alike – can spend time one-on-one or in small groups mastering the art of pastry design. www.lvfnb.com
April 2011 I The Las Vegas Food & Beverage Professional
21
WHAT’S BREWING
B
eer Fests and Special Tapping Parties
Beer fest season in southern Nevada is heating up, along with the pleasant spring temps. On April 30, the Big Dog’s Brewing Peace Love & Hoppy-ness Beer & Music Festival will take place outside at the Big Dog’s Draft House location at Rancho and Craig Rd. beginning at 2 p.m. You can expect at least 25 regional beers, three live bands, Southwestern BBQ and raffles. There’s no admission charge for the fest, but pours will be available for $1-6, depending upon the style and the size of the pour. Commemorative pint glasses will be $4 each and will be used throughout the event.
Next up will be the 8th Annual Barley’s Brewfest 2011 on May 7 from 2 to 8 p.m. This is the Vegas Valley’s longest running beer festival and an opportunity to try brews from all or most of the area’s brewpubs, as well as other breweries from the region and around the world. Fest organizer Jim Wilson is anticipating having more than 30 breweries serving beer, and with each serving three to four brews, there promises to be a plentiful and well-rounded selection. The fest will be held in the surrounding plaza and parking lot, with a commemorative tasting glass and unlimited tasting costing $25. This year’s event will be a fundraiser for the Beer for Boobs gang from White Labs in support of breast cancer care, research and awareness. Barley’s is in Henderson/Green Valley at Mountain Vista & Sunset.
A week later will be the 5th Annual Lee’s Beer Experience on May 14 from 3 to 8 p.m. at the Las Vegas Hilton. This is southern Nevada’s largest beerfest with well over 300 beers to sample. Tickets, priced at $40 ($50 at the door), will be sold at all Lee’s Discount Liquor stores. Admission includes unlimited tasting of beer and food and a commemorative glass. The Las Vegas Hilton is at 3000 Paradise Rd., about a half-mile east of the Vegas Strip, and is a stop on the Las Vegas Monorail System.
Aces & Ales continues to sponsor weekly and sometimes bi-weekly special beer events. On April 20th all of the taps will be pouring Lagunitas specialties and Owner Tony Magee and Brewmaster Jim Jacobs will be on hand to talk about their beer as well as participate in a live music jam. On May 21 and 22 the 2nd Annual Stone Domination event will result in the aforementioned taps being dominated by more than a dozen varieties of Stone Brewing, with Owner Greg Koch popping in to rub elbows with anyone who feels 22
worthy enough. Aces & Ales is on Nellis near Sam’s Town, just south of Twain.
BY Bob Barnes
On Thursday, May 5th, Boulder Dam Brewing will be throwing its annual Cinco de Brew-o Bash, during which it will tap its Cincuenta Cerveza, a light pilsner with the juice of fifty limes. Cinco de Brew-o will also feature a special menu, drink specials and live music.
Beer Spotlight
Las Vegan, associate
This month the spotlight editor of The Las Vegas Food & Beverage shines on Foret, Belgium’s Professional, regional only 100% certified organic correspondent for ale brewed from 100% Celebrator Beer News and covers the LV organically cultivated hops, restaurant scene for barley and pure well water. Gayot.com. He welcomes Named one of the ten best your inquiries. beers of the year by Wine Enthusiast, Foret also achieved Email: bob@lvfnb.com a phenomenal average score of 95% in www.ratebeer.com. This bottle-conditioned Saison from Brasserie Dupont has a nose that is a complex blend of coriander, cinnamon and figs, and the taste brings home a spicy malt character with a zesty aftertaste. The label is quite colorful, with images of thriving plants and animals, including the mythological unicorn.
Beer Biz
The Nightclub & Bar Convention and Trade Show convened March 7-9 and saw attendance rise to 31,000 attendees, an increase of 3,000 over last year’s show. Of note was an expanded beer presence, with a craft beer garden showcasing a few dozen breweries, including Stone, Moylans, Joseph James, Boston Beer Co., Kona Brewing, Deschutes and Lagunitas. The large beer representation is not surprising, considering the fact that the craft beer segment is an industry that continues to grow significantly each year, even during these tough economic times. The recent closing of the iconic Brickskeller in Washington D.C., which was renowned for stocking the largest beer selection in the US, has now opened up bragging rights for the Freakin’ Frog in Las Vegas to lay claim to the #1 position. The Frog currently serves 1,027 beers and routinely carries special taps that no other pub in the state carries, such as Firestone’s Double Jack and Velvet Merlin. As always, great beer happens in Vegas!
The Las Vegas Food & Beverage Professional I April 2011
www.lvfnb.com
Catersource
Pizza Expo
Nighclub and Bar Convention & Tradeshow
www.lvfnb.com
April 2011 I The Las Vegas Food & Beverage Professional
23
Your Personal Chef BY Chef Brian
Chef Brian’s Kitchen welcomes the re-birth of the “George Foreman Grill.” I own four different G.F Grills, and mostly I use them for catered events. Yet lately, over the past couple months, I have been using them throughout the weeks to prepare meals in my home; and in doing so I have found a lost love….
I had forgotten how great and versatile these electric grills can be; they can serve so many different purposes. If someone is instructed in how to use this tool properly, the George Forman type portable-electric grills can be the ideal cooking necessity for any dorm-room living situation or simple kitchen and makes a great “Panini Press.”
For catered events, I can use these portable grills to set up a “Specialty Themed Food Station.” A build-your-own Panini press sandwich station is a great luncheon buffet item. For a breakfast station, these little grills are nice for quick cooking filet mignon and other small steaks; the big steaks take too much time for a buffet. In the three photographs here we see:
Herbed Salmon wrapped with bacon and a Sweet Chile Ginger Crème
The Herbed Salmon is a real winning recipe for your repertoire. Season a salmon fillet with sea salt, pepper, onion powder, dry tarragon, dill weed, olive oil, and lemon juice. Next, lay atop the filet sliced tomatoes and scallions. Overlay 4-5 strips of bacon and wrap it around the seasoned fish and vegetables, put the salmon-bacon bundle on the hot grill and cook till very crisp and completely cooked through the center. It is served here with a Sweet Chile Ginger Crème.
Grilled 20-ounce, Angus, Bone-in Ribeye Steak with Horseradish Whole-grain Mustard Crème
This bacon-wrapped burger has very sophisticated flavors. Imagine a selfcontained, juicy Angus beef hamburger, with NO-BREAD; instead, wrap the seasoned ground beef with bacon. The bacon cooks crispy and acts as a crust around the cooked meat and other choice ingredients. This hamburger has NO CARBS and is delicious. The flavor profiles which are cooked with the bacon are red onion, tomatoes and scallions, then paired here with a Sweet Chile Ginger Crème.
The third photo is a “double-prepped” Ribeye Steak. First, the meat is trimmed and seasoned and cold smoked on the stove-top. To “coldsmoke” an item: in a thin metal roasting pan set a small pile (aprox. ¼ cup) of fine-cut wood chips, cut close to the size of saw dust or as small as you can. Heat the pan on the stove burner until the wood starts to smoke; place the seasoned meat on a rack fitted the size of the pan and about 3-5 inches above the smoking wood. Turn to a medium heat and cover tightly with a lid or foil. Smoke for 20 minutes and then grill on the George Forman Grill till done to desired temperature. Again, as with the other dishes, this protein is served with baby spinach, tomatoes and a seasoned sour cream based sauce.
Herbed Salmon wrapped with bacon and a Sweet Chile Ginger Crème
Crispy Bacon-wrapped Angus Burger – No Bun
Crispy Bacon-wrapped Angus Burger – No Bun – So Good!
Grilled 20-ounce, Angus, Bone-in Ribeye Steak with Horseradish Whole-grain Mustard Crème
So as always, if you have any questions or would like a price quote for a catering event, please feel free to write me at chefbrian310@yahoo.com and please view my website for more information chefbrian310.tripod.com. 24
The Las Vegas Food & Beverage Professional I April 2011
www.lvfnb.com
BRATALIAN Neapolitan Cantina BY Chandra Paige
The March 14th, 2011 event for the media to preview Bratalian Neapolitan Cantina did not disappoint! Carla Pellegrino and her sister Alessandra Madeira held a special dinner party in celebration of their newest venture. It was a night of toasting their hard work and success in the opening of the restaurant. The evening started out with wine glasses being filled, and hors d’oeuvres being passed around freely and often by the attentive servers and staff. My particular favorites were the salmon mousse sprinkled with salmon roe on crisp endive, and the toast topped with mouth-watering bruschetta. The pinot grigio I had chosen as my poison was lightly bubbled and refreshing. Compliments were made for both the reds and whites that made the menu. They had for entertainment, two men playing music that was modern, acoustic, and quiet enough for the guests to have comfortable conversations.
Alessandra worked hard in the kitchen while Carla graced the room with her lively personality and infectious smile and warmth. Rico, the bartender, is very likable even as a Yankees fan, since I show love for the Red Sox. Their general manager, Walter Ciccone, did what he does best, made sure everyone’s glasses stayed full and our needs were being taken care of. Robin Leach, Norm Clarke, people of the media and Carla’s friends were among the guests that came to show support and love for the two sisters.
Dinner was served family style and that was when we all became one. I don’t think I saw a plate that did not have a little bit of each of the offerings, as no one wanted to miss out on anything. Everything was delicious; I would describe the cream sauce for the tortellini as “liquid gold”; that’s how good it was! The meal was finished off with coffee and a light-as-air ricotta cheesecake with strawberry sauce and a very buttery graham crust. Carla gave all the credit of the dessert to her sister, Alessandra.
Once the guests were satiated, Alessandra finally took a well deserved break and joined the festivities. I had to applaud her, and even though she had just finished working long hours that day, she carried the same warmth and infectious smile as her sister, Carla. The night was filled with laughter, full bellies, drinks, music and toward the end of the evening, dancing. What a proud evening for the two sisters. Even though they were showcasing their wonderful restaurant and gourmet menu, the true stars of the night were Carla and Alessandra!
Bratalian Neapolitan Cantina • 10740 S. Eastern Ave. #155 • Henderson, Nevada www.lvfnb.com
April 2011 I The Las Vegas Food & Beverage Professional
25
UNLV Beverage Club
Temecula
UNLV Beverage Club’s Journey Through the Most Intoxicating Region of San Diego BY Ryan Wieczorek
Temecula is a valley known for enchanting wines and lush Southern California scenery. It’s a place where some come to live a peaceful life away from the rush of “big city” lifestyles. The city was wildly awakened when the UNLV Beverage Club chose Temecula for their annual Spring Break destination. Twenty-four eager members set out on a 3-day journey that they would never forget. The crew all met at the Ramada in Oceanside to begin their embarkation. Hollywood, the UNLV Beverage Club President, rallied up the troops and loaded them onto a party bus containing over two cases of wines and distilled spirits for their disposal. The young adults cut loose, enjoying Wilson Creek Almond Champagne and listening to songs from the Las Vegas DJ’s. Their first stop was Mt. Palomar Winery. The owners had set up a special nighttime festivity for the group with festivities including a live band singing classic rock songs, a well-educated sommelier teaching them how to taste wines, and plenty of fire pits to light up the nighttime sky. A couple retired ballroom dancers even came over to “raise the roof” with the group. The bus then strolled them over to Old Town where they found the nearest wine bar and enjoyed the fine liquid art that was presented in front of them.
The next day featured a pyramid of stunning events. Apparently, two members were injured from the nighttime festivities and spent the day in the hospital. Another member had not boarded the party bus on the way back and caught a ride to downtown San Diego where he was forced to stay. He should have charged his cell phone. So the bus set out early morning the next day with three less patrons. The crew was greeted by the Briar Rose Winery staff and taken on a journey of their senses. At the end of the exploration of the estate, they were told that the family of the Metal Mulisha creator started the winery. They were even more shocked that the bus broke down and they were due to tour Thorton Winery. The crew, guided by the rule of Johnny SV, trekked through a steep hill and down a private pineapple plantation to get to their destination. They made it, with thirty-two seconds to spare. That night, the Gomez Chefs of Chula Vista, prepared a private Mexican dinner for the beverage kids. It was prepared right on the beach overlooking Oceanside Harbor and the pier. It was even complete with a bonfire and soccer match. At the end of their journey, the UNLV Beverage Club was well known in all parts of Temecula and Oceanside.
26
The Las Vegas Food & Beverage Professional I April 2011
www.lvfnb.com
Keep It
Fun
To keep gambling fun, keep it responsible. Responsible gaming is a social activity, best enjoyed with family and friends. Set time and money limits, and stick to them. Understand the odds, and know how the games work. And please don’t gamble when you’re lonely, angry or depressed. It clouds your judgment.
Responsible gaming is important to you and your business. For more information about how to keep gambling fun, a free guide to responsible gaming and other resources, visit www.americangaming.org.
Proactive Change: Staying Ahead of Legislation By Jennifer Fleck, Green Restaurant Association
Restaurants that seek Certification from the Green Restaurant Association (GRA) do so for many reasons, including cutting costs and attracting new clientele. However, as federal and state governments alter environmental regulations, Certified Green Restaurants® can also be certain that they are already in compliance with many new and proposed regulations… giving them more time to focus on their business. To become a Certified Green Restaurant®, restaurants must be Styrofoam-free, implement a full-scale recycling program, conduct annual education and earn a minimum of 100 points on the GRA’s ratings scale, spread over seven environmental categories: Energy, Sustainable Food, Water Efficiency, Waste Reduction & Recycling, Disposables, Chemicals & Pollution Reduction and Sustainable Furnishings & Building Materials. Restaurants that seek to improve their environmental impact through consulting and Certification with the GRA are confident that they are held to rigorous, science-based standards— standards that mirror recent research in environmental science and that often act as guideposts for new environmental legislation and regulations. Here are just a few of the ways in which going green has helped restaurants stay at the forefront of environmental legislation.
Polystyrene Foam (aka Styrofoam) Bans
materials like fruit rinds and meat scraps that are used for prep in the kitchen. Restaurants such as Barr Mansion Artisian Ballroom in Texas that compost their pre-consumer waste receive 17.50 points on the GRA’s ratings scale, while recycling earns a restaurant another 20 points. In addition to the points they’ve received towards Certification, these restaurants drastically reduce their environmental impact, eliminate their waste hauling by up to 98%, and release themselves of the burden of having to catch up with continuously evolving waste regulations.
The process of producing polystyrene foam pollutes the air, creates exposure to potentially hazardous chemicals, and its inability to break down over time contributes to an excessive amount of coastal pollution. As such, there are currently 100+ cities in the United States with either partial or full polystyrene foam bans, including San Francisco, Seattle, and Portland, with proposed legislation in major cities such as Chicago, Philadelphia, and New York. Polystyrene foam bans are some of the most long-lived pieces of environmental legislation, some of which were instituted as early as the late 1980s. This has also led to Ban on Incandescent Bulbs a consumer revolt against polystyrene: A May 2010 Technomic survey Beginning in 2012, traditional incandescent bulbs will slowly be phased of 500 consumers found that a majority of consumers expect that a out, with the goal of complete elimination by 2014. Since lighting acGreen Restaurant would eliminate styrofoam. counts for roughly 13% of a restaurant’s energy consumption, installThe elimination of polystyrene foam is one of the few environmental ing energy efficient alternatives such as Compact Fluorescent Lamps steps that all restaurants must take in order to be designated Certi- (CFLs) and Light Emitting Diodes (LEDs) can cut down a restaurant’s fied Green Restaurants®. Certified Green Restaurants® located in cities operating costs by 10%. considering polystyrene bans do not have to worry about compliance Restaurants installing energy efficient lighting can receive a significant with any newly implemented legislation, because they have already amount of points towards Certification with the GRA, depending upon done it. They are ahead of the curve and have leveraged change rath- the percentage of lighting installed. For a restaurant like Omaha’s 4 er than change leveraging them. Star SustainaBuild™ Certified Green Restaurant® The Grey Plume, their
Recycling and Composting
94% LED-lit restaurant earned them 16.92 points on the GRA’s ratings scale. Not only that, but the other 6% of the restaurant is lit by CFLs, According to Technomic, 87% of consumers expect a Green Restau- meaning that the restaurant will never have to worry about phasing rant to recycle, and this attitudinal shift can be partially attributed to out incandescents. an influx of legislation surrounding recycling and waste reduction, including policies that mandate a deposit-refund system for recyclable The cost savings associated with energy efficient bulbs can be enorgoods. States such as Connecticut, Maryland, Missouri, Rhode Island, mous, as discovered by 2 Star Certified Green Restaurant® Taranta and others even require a minimum amount of recycled fiber in news- in Boston. 40% of Taranta’s lighting is comprised of energy efficient Compact Fluorescent Lamps (CFLs), and another 6% is comprised of papers printed within their jurisdiction. LED lights. For each $19 CFL bulb, Taranta has reported $25 in energy Other states have gone even further. Wisconsin, Minnesota, Michigan, savings over the course of a year, and their investment in CFLs earned and North Carolina all have instituted landfill bans, which prohibit the them 3 points in Energy, while their LED lights earned them another disposal of easily recycled materials in landfills, and fine businesses 1.06 points on the GRA’s ratings scale. that are noncompliant. All Certified Green Restaurants® must implement a full-scale recycling program for plastics, aluminum, paper, cardboard, and glass. Some quick-service restaurants like Boston’s Boloco chain, even encourage their diners to recycle through convenient bins and in-store signage. In the case of restaurants in cities like New York, Washington DC, and Boston, where composting is commercially available, these restaurants must also compost at least their pre-consumer waste— 28
The Las Vegas Food & Beverage Professional I April 2011
Our Changing Landscape
Environmental legislation is continuously evolving as science and current events showcase the devastating impact human industry has on the environment. While it’s not always certain which environmental policies will be championed by local, state, and federal governments, one thing is certain: Certified Green Restaurants® will always be at least one step ahead of them. www.lvfnb.com
Green Restaurant Association
TM
Since 1990
Thinking of Going Green? Take a strategic approach.
a non-profit organization Phone: (617) 737-3344 Email: gra@dinegreen.com www.dinegreen.com
www.lvfnb.com
April 2011 I The Las Vegas Food & Beverage Professional
29
April 2011
UNITED STATES BARTENDERS’ GUILD About the USBG With over 60 years of presence in the United States and International coverage in affiliation with the International Bartender’s Association (IBA) in over 50 countries, the United States Bartenders’ Guild is the largest network of professional bartenders and is setting the standard for the profession throughout the country. The USBG is a non-profit organization founded in 1948 and registered a non-profit organization in 1967 in Southern California. Over the years the guild has expanded nationally and is now in the following cities; Austin, Chicago, Connecticut, Dallas, Denver, Hawaii, Las Vegas, Los Angeles, Miami, Milwaukee, New Orleans, New York, Philadelphia, Phoenix, San Francisco, St. Louis and continues to grow. With the resurgence and ever increasing popularity of the cocktail, there is a high demand for creative and professional bartenders. Bars are using higher quality spirits and mixers as well as fresh fruits and juices and hiring knowledgeable and imaginative bartenders to create and serve them. As an industry leader the USBG is responsible for raising the bar and creating new trends to keep our competitive edge. The USBG is a national network of bartenders who come together to share their common interest: the craft of mixology. Our Guild is made up of exceptional bartenders who take great pride in the cocktails they serve. www.usbg.org 30
The USBG Master Accreditation The Board of the United States Bartenders’ Guild Master Accreditation is pleased to announce our latest Graduates The USBG Master Accreditation program recognizes the Bartenders and Beverage professionals who successfully complete our rigorous testing system. Congratulations to the following new USBG Spirits Professionals: Marvin Allen Hotel Monteleone New Orleans, Louisiana Russ Bergeron Premium Bar Jefferson, Louisiana Greg Best Holeman & Finch Atlanta, Georgia Brittany Chardin Beverage Writer Atlanta, Georgia Matthew Stober Moet Hennessy USA Las Vegas, Nevada Sean Thibodeaux Clever Wine Bar New Orleans, Louisiana Angus Winchester Tanqueray Gin Ambassador New York, New York And to the following new USBG Advanced Bartenders: Charles Joly Three Headed Productions Chicago, Illinois Timothy Lacy Spring Restaurant Group Chicago Illinois Armando Rosario Southern Wine & Spirits Las Vegas, Nevada For more information and a list of all of the USBG Master Accreditation graduates visit usbg.org
The Las Vegas Food & Beverage Professional I April 2011
Events Four Roses Luncheon
www.lvfnb.com
“WHAT’S SMOKED IN VEGAS STAYS IN VEGAS!”
®
Let’s Get Together at BJ’s! At BJ’s there’s something for everyone to enjoy: from exciting appetizers, signature deep dish pizzas, fresh salads and new culinary creations, to Pizookie® desserts and award-winning handcrafted beers. With over 100 menu items, there’s something everyone will enjoy.
“Wow – I love this place!”®
BJ’S MEDITERRAN
EAN PIZZA
AWARD-WINNIN
G HANDCRAF
TED BEER
®
BAL SAM IC
GLA ZED CHIC KEN
TRIPLE CHOCOLATE PIZOOKIE
LLI® MADE WITH GHIRARDE
10840 W. CHARLESTON BLVD., SUMMERLIN • (702) 853-2300 9520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980 W W W. BJ S R ESTAU R A N TS. CO M
HICKORY HOUSE TEL (702)644-3380 FAX (702)622-3385 AFTER HOURS (702)722-7590
orders@hickoryhouse.us www.hickoryhouse.us
Show off your special tea.
We’ll show you how. JUNE 24-26, 2011 • LAS VEGAS CONVENTION CENTER Attendance is free for qualified buyers. Save 20% on educational seminars through April 22.
WWW.WORLDTEAEXPO.COM • (702) 253 1893