August 2011 - The Las Vegas Food & Beverage Professional

FO R O M R E TO O

PH VF .L W

W

W

S & S IE

R O O ST .C B N

M

T SI VI

Issue 11 Volume 8

US $3.95

FROM LIGURIA, ITALY TO LAS VEGAS, NEVADA Chef Carla Pellegrino brings Italian bravura to the F&B team at Tropicana Las Vegas

August 2011

CONTENTS

13

FEATURES

Cover

4

11 34

37

This month we feature the new Tropicana. After a multimillion dollar renovation, this Strip classic property has rejuvenated itself to international planes and more. Our favorite chef Carla Pellegrino is highlighted in her new restaurant, Bacio.

See the featured article on pages 20-21.

The Western Restaurant Foodservice & Hospitality Expo will take place in San Diego this year and is sure to draw another record breaking attendance. Hosted by the California Restaurant Association, the event brings all major food & beverage suppliers to San Diego for one stop shopping for goods & services. The Las Vegas Food & Beverage Professional will be there with a booth. Please visit us.

We welcome back again this year the Global Gaming Expo and its F&B@G2E Food & Beverage Pavilion featuring all F&B related products and services to international gaming casinos. Join us at our booth #6037 in the F&B pavilion representing The Las Vegas Food & Beverage Professional.

UNLV is re-establishing its beer festival that was a big hit several years ago. The Las Vegas Food & Beverage Professional is delighted to help work with the UNLV team to help make this a total success and bring back a blast from the past.

Page 4 Hot Off the Grill Page 6 HR Insights Page 8 A Visit to La Isla Uniforms

39

Page 9 What’s Brewing?

Page 10 Food for Thought Page 12 Brett’s Vegas View Page 13 Restaurant Week Returns

www.lvfnb.com

Page 18 All-Star Cochon Page 23 Rudi Wiest 2010 German Vintage Showcased Page 25 One Night In Bangkok Page 26 Asia in Las Vegas Page 27 The Largest Uniform Store in Nevada!

Page 30 Integrating Nontoxic Chemicals Into Your Cleaning Page 32 Latenight with Ryan Page 34 Double Helix & Table 10 Page 35 Schreiber Cheese & FEED Farmers Market Page 36 Epicurean Epicenter Series

Page 15 Meat the New Bull in Town

Page 28 What’s Cooking?

Page 38 Summer Beer Fest At The N Rancho Brewery

Page 17 Vegas Still #1

Page 29 Vegas Valley News

Page 39 Al Dentes’ Provisions

August 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

August 2011

HOT OFF THE GRILL! Double Helix opened a 2nd store recently in Town Square taking over the space that previously was the home to The Grape Wine Bar.

Mike Fryer Editor-in-Chief

Here owner Ray Nisi and his lovely wife greet guests during the grand opening.

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

Double Helix is slated to open its third location in Tivoli Village in October.

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

Bob Barnes Associate Editor

On a recent visit we were able to try the ever-creative preparation by one of the finest chefs here in Las Vegas, Mike Minor at the Border Grill. Chef Mike Minor has developed a new brunch menu that is nothing but exciting and has matched it with an array of flavored margaritas. It’s worth the trip to the Mandalay Bay for his weekend brunch.

Don’t miss it!

bob@lvfnb.com

George Fryer Award-Winning Photographer

george@lvfnb.com

We wish a farewell to Rosemary’s Restaurant, one of the Valley’s mainstay restaurants, which no one ever thought would shutter its doors. We also wish Michael and Wendy Jordan the best of luck. They are both great chefs and have been constant contributors to the community.

Juanita Aiello Creative Director juanita@lvfnb.com

Contributor Jackie Brett

Contributor Les Kincaid

Contributor Juanita Fryer

Contributor Shelley Stepanek

Contributor Chef Brian

Contributor Linda Bernstein

Contributor Martin Koleff

Contributors Lucille Thaler & Tom Zanoff

Contributors Scott & Elaine Harris

Contributor Ryan “Hollywood” Wieczorek

Contributor Michael Oshman

Contributor Chef Jet

Contributor Chef Allan Asch

Contributing Photographer Rose Powell-Carver

Contributor Simone Hammond

Pre-Press Technician Brandon Yan

4 The Las Vegas Food & Beverage Professional I August 2011

www.lvfnb.com

HUMAN RESOURCES INSIGHTS

By Linda Westcott-Bernstein

Linda Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits.

She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees.

Linda has written a 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.

Accountability in Leadership How does that old adage go? “Do what I say, not what I do.” Has that concept ever truly worked for anyone? What happens in reality is that employees observe a lack of accountability (and leadership) and maintain the belief that “if management here doesn’t care – neither do I!” They may have the attitude if no one really cares about the effort/ ethics here, why should I? It is not possible to effectively mandate accountability if you don’t display that valuable characteristic yourself and at every level in your organization.

Accountability starts at the top!

So, then, what does accountability truly look like? Could it be obligation, answerability, and/ or taking responsibility for ones actions/results?

Wikipedia defines accountability as… “In leadership roles, accountability is the acknowledgment and assumption of responsibility for actions, decisions, and policies including the administration and implementation of work product within the scope of their role or employment position, and encompasses the obligation to report, explain and be answerable for resulting consequences.” Wow! What a mouthful!

Put more simply, accountability means – I accept the responsibility my position requires, maintain ethics and fairness in all that I do, and produce results as are expected of me in my position/role at XYZ Company.

How then, are leaders held accountable for results?

In my opinion, accountability is achieved in your organization by showing the example. When leaders

Phone: 702-326-4040

accept and maintain accountability for their actions and efforts, others will be encouraged (by example)

Email: LindaBernstein@cox.net

to do so as well. Accountability in leadership is also

establishing succinct deadlines, offering support/

Booksite: ItAllComesDowntoWE.com

achieved by outlining clearly defined expectations, discussion to address challenges along the way, and celebrating successful results!

HR

Question of the Month

Lastly, how do we measure success? At some organizations, clearly defined metrics will aid in the measurement of success. At many places, turnover (for example) is one clear indicator of leadership accountability. Turnover is a costly business expense and maintaining productive, qualified staff in key positions is a clear method for controlling this costly operating expense. Managers at all levels must embrace the value of human capital, strive for workplace harmony and therefore productivity, and reduce costly turnover by encouraging problem solving, rewarding work effort/engagement, and recognizing creativity and original thought or problem resolution. Finally, rewards should be given only when results are achieved. None should be given for shortfalls. Finally, we must NEVER acknowledge those who would “pass the buck” to others, or “glory grabbers,” for their lack of achievement of results!

With accountability comes the responsibility for “the buck stopping here!”

I’d personally like to see more accountability in our nation’s leadership and everyone working together as we struggle to return to a level of pride, financial strength, and confidence that we once had in our government. We must never forget … “Our future depends upon accountability, actions and the steps our leaders choose to take today for a better tomorrow.”

Next month’s topic: Attendance Issues – How to Address Them Do you have difficulty getting your employees to be reliable and/or on time? Explain.

(Send responses to LindaBernstein@cox.net) (Responses may be printed in next month’s column.)

6 The Las Vegas Food & Beverage Professional I August 2011

www.lvfnb.com

®

Let’s Get Together at BJ’s!

Lunch Specials • Snacks & Small Bites • Fresh Salads • Enlightened Entrees™ Signature Deep Dish Pizzas • New Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT

LAS VEGAS | 5881 Centennial Center Blvd. | 702-851-8050

join us for HAPPY HOUR Mon.– Fri. 3 – 7PM | LATE NIGHT Sun.–Thurs. 10PM–Close W W W.B J S RE S TAURA N TS . C O M |

AD_GenHHR_Centenn_BJ4751.indd 1

“Wow – I love this place!”® 5/31/11 2:37 PM

A Visit to La Isla Uniforms

La Isla Uniforms has the bragging rights of being the largest uniform outlet in Nevada. Styles vary from standard uniforms to designer labels.

Be prepared to be overwhelmed by the enormous selection.

How many stores pamper their customers with Custom Embroidery - Embroidery services are available in-house for quick corporate logo waterfalls and massage chairs? branding and personalization.

Outrageous Shoe Selection - La Isla Uniforms carries a huge selection of shoes built for comfort and specially designed for the culinary and medical professionals that spend hours on their feet.

8 The Las Vegas Food & Beverage Professional I August 2011

www.lvfnb.com

By Bob Barnes

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 Gayot.com.

He welcomes your inquiries.

Email: bob@lvfnb.com

www.lvfnb.com

T

WHAT’S BREWING

wo More Beerfests on Tap

Brew Las Vegas, a music and beer festival presented by the UNLV Beverage Club, the Nevada Brewers Guild and The Las Vegas Food & Beverage Professional, is slated for Sept.

16 from 6:30-10 p.m. Held at the Royal Resort at 99 Convention Center Dr., tickets are $25 presale or $30 at the door for unlimited sampling of more than 50 craft beers. Hotel deals are being offered at the Royal Resort. Proceeds will benefit the UNLV Beverage Management Club, UNLV Epicurean Society & the William F. Harrah College of Hotel Administration Alumni Chapter. For more info. and to purchase tickets, visit <www.brewunlv.com>.

with Camaraderie; and Red Velvet Pizookie® with choice of Wittekerke Framboise, BJ’s Tatonka Stout or Wittekerke Framboise/Tatonka Blend. The price is a paltry $30. Dates are Aug. 22 (Henderson), Aug. 23 (Summerlin) and Aug. 29 (Centennial). Alex Puchner will be in attendance at the Centennial dinner and will speak about his experience brewing in Belgium.

What’s On Tap

It must be Belgian days in Southern Nevada with three breweries rolling out Belgian styles. Brewmaster Dave Pascual at Chicago Brewing just released his WBC gold medal-winning tripel and silver medal-winning dubbel. Both beers are quite worthy of their medals. At Triple 7 Brewpub at Main Street Station, this year’s Big Dog’s will host yet another beerfest, Dog- version of Brewmaster Matt Marino’s annual Belgian toberfest, on Saturday, Sept. 24 from 2-9 p.m. Held IPA was brewed with Citra and Falconer’s Flight hops, in the parking lot of its Draft House location at which should provide some fruity notes to compliment Rancho and Craig Rd., this fest will combine the the Belgian yeast strain. He’ll also roll out his latest great traditions of Oktoberfest celebrations with the charm of an Old Wisconsin Brat Cook-out. version of Monique, a 12% abv Belgian triple that’s named after the pub’s most beloved server. The pub For more info., visit <www.dogtoberbeerfest.com>. has also installed a nitrogenation unit, which enables it to pour the Black Chip Porter on nitro. Brewmaster Beer Dinners Big Dog’s Brewing Company will host a Brewmaster’s Todd Cook at Boulder Dam Brewing is pouring Dinner at its Big Dog’s Cafe and Casino location his Bypass Belgian Witt, a classic in the style and in at Sahara and Torrey Pines on Friday, Aug. 12. Four honor of Pierre Celis that features Belgian aromatic courses created by Chef Sergio Meza will be paired malt, coriander, bitter and sweet orange and a special with four beers crafted by Brewmaster Dave Otto. Belgian yeast strain. In August he’ll also be pouring his On tap will be an Artisan Wisconsin Cheese Appetizer Dam Buster, a four-hop IPA with Chinook, Cascade, Platter paired with Rail Dog Steam Lager; Spinach Crystal and East Kent Goldings hops that weighs in at & Frisée Salad with Tangerine & Coriander Crusted 7% abv and 48 IBU’s.

Sea Scallops served alongside Big Dog’s Watch Dog Joseph James Brewing is now in the canning Belgian White; entrée of Fontina & Proscuitto Stuffed business, canning its Craft Lager, Hop Box Imperial Chicken with Mushroom-Basil & Lemon-Butter Sauce served with Dirty Dog IPA; and dessert of White & Dark IPA and Fox Tail, the first-ever gluten-free canned beer Chocolate Dipped Strawberries complimented with on the planet. Fox Tail is an imperial pale ale with 80 Big Dog’s Strawberry Wheat. The dinner includes a IBUs and 8.1% abv, and also notable because it doesn’t special edition Big Dog’s Brewing Company pint glass use any sorghum, but instead utilizes organic rice and and cost is $49.95. Tickets may be purchased online at nectars. The brewery will be entering its Steem Beer (it’s not misspelled, but they are prohibited from <www.bigdogsbrews.com/brewery/beerdinner>. calling it a Steam or California Common) in the GABF BJ’s Restaurant & Brewhouse will feature the beers pro-am. This beer was the best-of-show winner of local of the Belgian Bavik Brewery with a five-course beer homebrewer Weston Barkley. dinner at all three of its Southern Nevada locations. Something special Beer Spotlight about this dinner is one of the beers, This month the spotlight shines on Camaraderie, is a collaborative the Scottish Innis & Gunn “Rum beer brewed at the Bavik brewery Cask,” a limited edition beer new to

by BJ’s own Sr. Vice President of the Southern Nevada market. What’s Brewing Operations Alex Puchner. special about this brew is its ageing Camaraderie utilizes American in oak barrels which previously hops and is a cross between a contained navy rum. 7.4% abv and classic American Pale Ale and a deep red in color, it’s matched with traditional Belgian-style Golden a caramel aroma and unique sweet, Ale. The courses and beer pairings spicy notes with a hint of vanilla are: welcome beer of Petrus Blond; that’s imparted from the oak rum Crispy-Thin Fries & Lemon Garlic barrels. Definitely a sipping beer, it’ll Aioli with Bavik Premium Pils; grow on you with each taste. Look for Seared Ahi with Wittekerke Wit Bier; it at the major liquor outlets such as Mediterranean Vegetable Pasta with Lee’s, Total Wine and Whole Foods.

Petrus Oud Bruin; palate cleansers As always, great beer happens in of Petrus Gouden Tripel and Petrus Aged Pale; Gourmet Five Meat Pizza Vegas!

August 2011 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

What About Summer Wines?

By Les Kincaid

Sandals, painted toenails, a little less clothing and a lot more skin are all signs that summer has officially arrived and then some.

All white wine drinkers are in luck,

Côtes du Rhônes are so pale pink that

the optimal serving temperature of

as summer seafood and lighter, salad-

they resemble a glass of white wine

66-77 degrees Fahrenheit, which is

based fare definitely require something

stained with a drop of red) the crisp,

often mistakenly referred to as room

delicate and refreshing. Grill shrimp,

herbaceous flavor lasts and lasts,

temperature.

along with a sprightly acidity and sea-

Summer is the time for barbecuing,

salty finish. Rosé is also the perfect

and there’s no denying the pleasure

solution for hearty seafood soups

of a rare red steak still steaming

squid and even whole fish (stuffed with herbs and wrapped in aluminum foil) and serve alongside an Italian Vermentino or Sauvignon Blanc.

White Bordeaux blends of Sauvignon and Semillon have a similar citrus-y

and other delicate, if tomato-based, sauces. Bouillabaisse and a fiery New

character that won’t overpower the

will slowly warm up (and open up)

involving chicken, cheese, or creamy

in your glass. The fruitiness and

sauces, up the ante with buttery

relatively relaxed acidity makes them

California Chardonnays and big, bold

of the gourmet spectrum, hot dogs

frites.

and hamburgers deserve some sort

Belgium’s culinary battle horse is

of a mention. Silly as it might sound,

a crowd pleaser if ever there were

hot dogs, bologna and other such

one.

mussels

processed meat products take their

in a white wine and tomato sauce,

inspiration from Italian Mortadella,

served alongside a heaping plate of

a staple of the Emilian cuisine that

French fries and a generous portion

is frequently served on focaccia or

for

Delicately

moules

sautéed

of ketchup. Mussels and rosé are a

World rosé from Argentina or Chile is

rolled up in a tortilla-like piadina. The

traditional pairing. One of the meatier

a winning combination.

wine of choice is dry, red, sparkling

sisters in the bivalve family, mussels has a distinctive and persistent flavor that requires a wine with bit more

www.twitter.com/ leskincaid

both surf and turf. On the other end

in

preparation

rejoicing

FOLLOW ME ON FACE & TWITTER www.facebook.com/ leskincaid

good choices for a meal that includes

Sauvignon Blancs from New Zealand. are

ninety-degree noon. Malbec, Chianti served at a refreshing temperature

rice salads. For more elaborate dishes

lovers

Now just imagine that pairing at a or your favorite California Cabernet

delicacy of simple grilled seafood or

Rosé

alongside a full-bodied Malbec.

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

Red wine devotees, not to worry!

Chilled red wine is hardly a passing

Lambrusco (served ice cold). It’s no mystery that beer goes so well with thick and juicy burgers dripping with

structure. Côtes du Rhône rosés are

trend. In fact, it’s practically the

made with powerful red Rhone grapes

standard in warmer Mediterranean

keep your palate feeling clean after

like Syrah, Mourvedre and Grenache.

countries. Ice-cold Chianti on a

every bite. Lambrusco will have a

Despite their pale color (typical

scorching afternoon is quick to reach

similar effect. Enjoy your summer.

10 The Las Vegas Food & Beverage Professional I August 2011

cheese. The bitter finish and bubbles

www.lvfnb.com

EXPANDED— FOOD, BEVERAGE & HOSPITALITY AT G2E A unique event dedicated to showcasing food, beverage and hospitality products and services to the casino-entertainment industry, featuring: • Dedicated Exhibits • The Fine Wines & Cocktails Ultra Lounge, sponsored by Southern Wine & Spirits • The Ultra Lounge Uniform Fashion Show, sponsored by CINTAS.

NEW DATE OCTOBER 4-6, 2011 NEW VENUE ALL-NEW G2E Still at the Center of Gaming.

THE SANDS EXPO AND CONVENTION CENTER LAS VEGAS, NEVADA October 3—Social Media Boot Camp—NEW!, iGaming Congress, Security & Surveillance Institute, Leadership Academy, G2E Advanced Gaming Institute October 2-3—National Center for Responsible Gaming (NCRG) September 30 - October 2—International Association of Gaming Advisors (IAGA)

www.globalgamingexpo.com

Brett’s BY

DINING NEWS

The first-ever 180-room boutique-style Nobu Hotel will open at Caesars Palace in the summer of 2012 and replace the Centurion Tower, which will undergo a multi-million dollar refurbishment. The 11,200-square-foot Nobu Restaurant and Lounge will feature Chef Nobu Matsuhisa’s cuisine.

The Flamingo will open the first West Coast location of the Mexican eatery Carlos’n Charlie’s this winter. The 8,000-square-foot restaurant will serve lunch and dinner and have an outdoor terrace overlooking the hotel pool.

The Barrymore, the newest restaurant concept from locally owned Block 16 Hospitality, will be an upscale, fine dining eatery located inside the Royal Resort opening in September.

The Palms latest culinary venture is Cathay House offering authentic Chinese cuisine and dim sum. This is the restaurant’s second Las Vegas location.

Rice & Company, a 10,000-squarefoot Asian bistro, has opened at the Luxor offering a sushi bar, lounge and expansive sake menu.

Hash House A Go Go will open a new location in the newly renovated Plaza downtown in late August.

Double Helix Wine & Whiskey Lounge is now open at Town Square. The 2,800-square-foot space features a full bar and outside patio.

INSERT COIN(S) has opened in the Fremont East Entertainment District downtown. The 7,000-square-foot venue includes the 50-seat Beta Bar and nightclub atmosphere with a dance floor.

The Lakeside restaurant at Wynn Las Vegas is offering three new daily summer programs: Oyster Happy Hour 5:30 - 7 p.m.; Lobsterphoria at 6 p.m.; and a Late Night three-course menu.

Serendipity 3, the Strip restaurant located adjacent to the iconic Caesars Palace Fountains, has launched a new daily breakfast from 8 to 11 a.m.

Remaining 2011 Project Dinner Table events include: Sept. 10 with Chef Geno Bernardo at the El Cortez Parkway Downtown; Oct. 15 with Chef Rick Moonen at Cashman Field; and a final dinner on Sunday, Nov. 13.

Due to popular demand, the first Wednesday of every month at Andre’s at Monte Carlo will be Whiske(y) Wednesday beginning at 7 p.m.

Bellagio, Picasso and Le Cirque have been awarded the prestigious AAA Five Diamond Award for 2012. Bellagio is the only hotel in the United States to have two AAA Five Diamond restaurants under one roof.

QUICK CLIPS

“An Evening At La Cage” opened at the Four Queens and stars Jimmy Emerson, an impressionist known for his outrageous characters including wicked Wynonna Judd and trailer-trash Tammy Spraynette.

First Fridays downtown is taking a twomonth break and will resume in October.

Nike has revealed its newest 30,000-squarefoot store at The Forum Shops at Caesars offering the largest U.S. multi-category brand experience and a new Christian Louboutin boutique is set to open this summer.

Miracle Mile Shops has three new businesses: GUESS, Panda Express and Pandora jewelry.

12 The Las Vegas Food & Beverage Professional I August 2011

The 6th Annual Rock ‘n Roll Wine Amplified Festival will be held Sept. 16 and 17 at the Mandalay Bay Beach with Grammy awardwinning rockers Train performing.

The El Cortez downtown hosts the Vegas StrEATs food-truck and music festival every month from 6 p.m. to 2 a.m. on the second Saturday. The event features food trucks, live art and music.

Cult British high-street style champions TOPSHOP and TOPMAN will open their third American flagship store in March 2012 in the Fashion Show Mall.

Louis Vuitton is opening its newest location at Bellagio with a design adhering to Vuitton’s latest global store concept.

The historic Railroad Pass Hotel/Casino in Henderson, which is the oldest continuously operated licensed casino in the United States, will celebrate its 80-year anniversary on Aug. 1.

MGM Resorts International has installed the company’s first Electric Vehicle Charging Station at The Shoppes at Mandalay Place.

“Billboard” has named The Joint at Hard Rock as the best club in North America for live entertainment.

The Spa at Four Seasons ranked No. 4 among “Conde Nast Traveler” magazine’s list of the Top 100 Resort Spas in the U.S. Mainland and No. 1 Spa in Las Vegas. www.lvfnb.com

Las Vegas Restaurant Week Returns – Help Out by Dining Out In Fifth Year, Valley-wide Dining Event Expands to Two Weeks

Las Vegas, NV—For the fifth year, Las Vegas Restaurant Week will provide locals and tourists the unique opportunity to dine at many of the city’s best restaurants at affordable prix fixe prices while helping to support Three Square Food Bank. Las Vegas Restaurant Week 2011 will be held August 29 through September 11, with more than 80 restaurants throughout the Valley participating.

Taking part in Las Vegas Restaurant Week 2011 is simple. Diners can visit any participating restaurant during the specified timeframe and enjoy a multi-course, prix fixe menu specially created for Las Vegas Restaurant Week. Each restaurant will create their own delicious menu offering at one of the following price points: $20.11, $30.11 or $50.11 with a fixed portion of the proceeds benefiting Three Square and the fight against hunger in Southern Nevada.

“We are thrilled for the continued support of the Las Vegas culinary community who make this fun and interactive fundraiser possible year-after-year,” said Brian Burton President and CEO of Three Square Food Bank. “In celebration of the fifth anniversary of Las Vegas Restaurant Week, diners will have the opportunity to enjoy some of Las Vegas’ finest restaurants at amazing prices for two entire weeks.” www.lvfnb.com

The Capital Grille at Fashion Show Mall, Rick Moonen’s rm seafood at Mandalay Bay, Comme Ça at The Cosmopolitan of Las Vegas, TAO at The Venetian, Panevino located off strip and Diego Mexican Cuisine at MGM Grand are a few fine examples of the more than 80 restaurants participating in this year’s restaurant week festivities.

Offerings range from succulent steaks and seafood to French cuisine, decadent desserts and more. For a complete list of Restaurant Week participants and menu details visit www.helpoutdineoutlv.org; the new site allows diners to search by type of cuisine, restaurant location or donation amount.

Diners are encouraged to share their experiences and be a part of the conversation on Twitter by following @threesquarelv and using the hashtag #LVRW2011, and on Facebook by ‘liking’ the Las Vegas Restaurant Week page.

About Three Square Three Square was established to end hunger in the Valley by providing wholesome, nutritious food to non-profit organizations that serve a wide range of 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, non-profit agencies, food distributors, higher education institutions, the CCSD, governmental entities, the media and thousands of volunteers to efficiently and effectively serve hope to those in our community struggling with hunger. Three Square currently provides more than 22 million pounds of food and grocery product – the equivalent of nearly 16 million meals – per year to more than 600 Program Partners including non-profit and faithbased organizations, schools and feeding sites throughout Southern Nevada. Three Square is a member of the Feeding America network of food banks. For additional information visit www.threesquare.org.

August 2011 I The Las Vegas Food & Beverage Professional 13

Restaurant Review

Dinner du Titanic History Recreated

By Shelley Stepanek The beautiful Bernard’s Bistro in The Village at Lake Las Vegas has become the setting for a dinner recreated from the RMS Titanic. Every Thursday night the luxurious menu is straight from the opulent tables of the beautiful ship. The Dinner du Titanic menu includes two classes of service, prepared by Chef Bernard Tordjman, a native of Versailles, France, who is the owner and chef of this bistro. Normally serving French cuisine, Bernard decided to try an experiment, and he artfully succeeded.

Roger, his head waiter, greeted us at the door with bubbling champagne, escorted us to the table and proceeded to give us absolute impeccable service for this truly unique night. The waiters are dressed in uniforms, featuring logos from the Titanic, and menus are duplicated for their looks.

With the movie Titanic playing, we sat down for a royal evening. For the First Class menu, I tried the Chilled Tomato Soup Gazpacho Madelina with sour cream, while my companion had Consomme Olga, with a touch of Russian flavor. The second courses were Canapes a l’Amiral, sauteed shrimp Titanic in Herb Butter Sauce with Oyster’s a la Russe for myself, while my friend dined on Romaine Heart with Roquefort Cheese and Caramelized Grilled Pear. The Third course was Titanic Champagne Sorbet with a multitude of berries. For the main course, a few of the selections were Poached Salmon with Mousseline Caviar Sauce, Broiled Chateaubriand of Beef Tenderloin with Bearnaise Sauce or Lamb Loin and Rack of Lamb with Mint Sauce. Rounding out the final course were Inspired Desserts, Assorted Pastries or Assorted Cheeses. The Crème Brulee was incredible. The menu was fit for a king, queen or a First Class guest on the Titanic, and we were treated as such. It was truly a fabulous evening, with so much history recreated.

The regular menu features crepes, baked seafood, bistro sandwiches, salads, and numerous meats served fresh from the grill.

The bistro is friendly with burgundy and dark woods. There is a piano bar, where a novice pianist can play and at 7 pm. live entertainment starts. The outdoor terrace seating of 52 persons has a lovely atmosphere.

You overlook the lake. The menu and theme were so successful that we hope Chef Bernard will continue to recreate this every Thursday, and to continue to cook with the elegance and enthusiasm that we saw on this special night. His presentations of food are of the highest quality. Be sure to come out often, enjoy the view, the food, and the exquisite flavors that Chef Bernard creates.

Friday nights are movie nights.

For reservations for lunch and dinner call 702-565-1155.

The Village, at Lake Las Vegas, www.bernardsbistro.com.

Open Monday- Thursday 11-9, Friday-Sunday 10-10. Seatings for 92.

14 The Las Vegas Food & Beverage Professional I August 2011

www.lvfnb.com

Meat the New Bull in Town As Americans tighten financial belts, and businesses find ways to effectively cut costs so their customers can still enjoy a quality dinner, we at the Montana Wagyu Cattle Company and NKB Distributors respect our clients’ needs for quality beef at an affordable cost. Of course we would like people to eat more steak, especially our steaks, but if we only focus in on steak, we overlook some absolutely incredible cuts of meat that are more cost effective.

have enjoyed Montana Wagyu at a reasonable price.

We take seriously the Idea of “What Goes into the Cow shows up on the Plate.” To that end, there are three things we do differently.

First, we raise our cattle on pesticide-free hay and alfalfa. Second, where other producers will finish their cows for only one month, we finish ours on full grains for three to four months. Third, we don’t use hormones or antibiotics on our cattle. Finally, we dry age the entire cow for 28-32 days. In essence, only the best of the best cows make it to our clients.

Just about 20% of your average Montana Wagyu Cow is the Prime Cuts. These include Rib-Eyes and Strip Loins (New York).

These are incredible cuts that people enjoy throughout Las Vegas.

However, there is another 30% of the cow that includes Flat Irons, Skirt Steaks, Tri-Tips, Flank Steaks, Briskets and others. Most customers and clients enjoy these high quality cuts but at better price points than the primal cuts. For our clients in the food and beverage industry, this translates into a stronger bottom line. For the private chef or caterer, this means a high quality product at a reasonable price. The remaining 50% of the cow goes into ground.

Considered a problem by some commodity based producers, we look at it as an opportunity to put American-style Kobe into everyone’s hands. Having been on QVC with our Burger and Brat packages, thousands of Americans (and some international) clients

For More Information Contact James D. Gannett (702) 232-2972 • James@Vegaswagyubeef.com • www.vegaswagyubeef.com

THE PERFECT TRI-TIP

The first step to preparing the perfect Tri-Tip is to choose a good, high-quality meat. Montana Wagyu offers a superior dining experience unlike any other.

Preparing a Tri-Tip Roast for an open faced steak sandwich is both easy and economical. It will allow you to place Wagyu on your menu while maintaining respect for your bottom line. Because of the marbleization, there is little need for heavy seasoning.

To Prepare: Preheat oven to 425 degrees. Place Tri-Tip in a 9-by-13 baking pan.

Evenly coat Tri-Tip with olive oil and lightly coat with pepper and sea salt.

Place in oven, uncovered, and bake at 425 until internal temperature at the thickest point is 130 degrees.

Remove from oven, tent loosely with aluminum foil, and let stand for 15 minutes for medium rare. The roast will continue to cook as it stands.

Slice thinly on the diagonal and serve with favorite sauce. Save pan juices for additional flavoring in sauce. www.lvfnb.com

August 2011 I The Las Vegas Food & Beverage Professional 15

Vegas Still #1

I have had the chance lately to talk to a lot of people about food. What the new trends are, what needs to go away and what could possibly be next. It’s been fun talking, thinking and dreaming of where we are going to be in 5 years. There is one constant in the conversations that I have, that Vegas will be right in the center of it!

When I’m in a room of pastry chefs, or anyone for that matter, and it comes time to tell people where I’m from the same reaction happens almost all the time. “Cool, Vegas, I love Vegas!” I’m sure you have experienced something similar.

Regardless of what trend comes next, one thing I know for sure, Vegas will be leading it! You can see it by what’s happening right now in Vegas. Gone are the days of $35.00 salads and $100.00 steakes. Well that’s not all true, there are still some out there. But by now with the economy the way it is, hopefully when you pay that much you are truly getting something special. I guess what I’m trying to say is that it’s time for the next thing…Again.

It seems like we are going more casual. The food is easy to understand, and the price is a bit more affordable. So, do I say it?…Okay, I will, we are back in the age of the burger. Now I know this trend is not new, but I feel we are hitting the peak. There are some great burger joints in town. Everything from the themed, to the French, to the local. I happen to be a lifelong burger fan! I love them and could eat them every day. In fact, when I go to my favorite burger place I get the same thing every time.

I’m using burgers for this example because 8 years ago it was fine dining, 4 years ago it was the steakhouse and 2 years ago it was the burger. In all these trends Vegas has been on the forefront of the trend.

Whatever comes next, being a pastry chef I hope it’s a bigger focus on dessert. Dessert is such a big part of the meal and I think that in times like this people want a little sweet fix. We are going to stay somewhat simple for the next few years. I think the trend right now is to not rock the boat to hold the status quo.

There are, of course, some breakouts from the trend.

So that brings us to what’s next. I feel the trend in the next 5 years will be a rebirth to more refined menus.

The public is becoming more and more educated in the food arts by the day. I feel that in the next 5 years the bar will be raised and the pastry chef will again be the start of the meal. I have no doubt that Las Vegas will be in the lead once again. www.lvfnb.com

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.

August 2011 I The Las Vegas Food & Beverage Professional 17

WHAT’S COOKING

Cosmopolitan of Las Vegas Hosts First All-Star Cochon, a Celebration of All Things Pork

Photo by Mike Fryer

The Cosmopolitan of Las Vegas hosted the inaugural All-Star Cochon on July 24, bringing together 10 leading chefs, four star butchers and 14 different heritage breed pigs for a sample of the best tastes of all things pork. A snout-to-tail menu was prepared by the chefs in every way imaginable. In addition to the pig feast, the event featured cured meats, butchery demonstrations, reserve wine tasting, craft brews, specially paired cocktails and pig-infused desserts such as Bacon-in-the-Batter Waffles, Proscuitto cotto Tremazzini and Crispy Magnalitsa Face.

By Bob Barnes

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 Gayot.com.

Participating chefs and butchers included Joshua Applestone of Fleisher’s Meats (NY), Mary Dumont of Harvest (Boston), the 2011 “King & Queen of Porc” Duskie Estes & John Stewart of He welcomes your Zazu (Sonoma), Ryan Farr of 4505 Meats (SF), Devin Knell of inquiries.

French Laundry (Napa), Mark Ladner of Del Posto (NYC), Amelia Posada and Erika Nakamura of Lindy & Grundy (LA), Michael Email: bob@lvfnb.com Sullivan of Blackberry Farm (Walland, TN), John Sundstrom of Lark (Seattle), Andy Ricker of Pok Pok (Portland), Jeremy Fox (Napa), the 2010 “King of Porc” David Varley of Michael Mina (San Francisco), the 2011 Denver Cochon 555 winner Alex Seidel of Fruition (Denver), the 2011 People’s Best New Chef winner Jamie Bissonette of Coppa (Boston) and the 2008 winner of Top Chef Stephanie Izard of The Girl & The Goat (Chicago).

Photos by Erik Kabik/ RETNA www. erikkabik.com

To provide even more variety, several of the Cosmopolitan’s restaurants-Blue Ribbon Sushi Bar & Grill, China Poblano, Comme Ça, D.O.C.G, Estiatorio Milos, Holsteins, Jaleo, STK, Scarpetta, and Wicked Spoon, served small plates, most of which were not made with pork. Chefs were available to talk about their creations, including Scott Conant, chef/owner of Scarpetta and D.O.C.G. and Stephen Hopcraft, executive chef of STK.

18 The Las Vegas Food & Beverage Professional I August 2011

www.lvfnb.com

N X

’S N S E W P T A TO AM R T WN SL A E DO GA R C G TO RI TO

E

T

H

IS

1 5 0 W E S T B R O A D W A Y, S A N D I E G O C A 9 2 1 0 1

800.826.0009

VISIT CURRANT – AN AMERICAN BRASSERIE G O U RM E T D ININ G AT T H E S O F I A H O T E L : 619.70 2.6 3 0 9

T ROPI

CA N A U.S. in 1997, where she met and married Frank Pellegrino Jr., co-owner of Rao’s in Harlem. Together they opened Baldoria in New York and a second Rao’s in Las Vegas, where she led the culinary team as executive chef before joining Tropicana Las Vegas.

A meal in a great restaurant can turn a tourist visit into a memorable travel experience, even transform a first date into a lasting relationship.

Tropicana Las Vegas recently underwent a transformation of its own – a $180 million initiative that infused the landmark with the exciting pulse and sensual style of Miami’s famed South Beach neighborhood.

Its “all-new” spirit is evident in Tropicana’s two main dining destinations, Bacio by Carla Pellegrino, and Biscayne Steak, Sea & Wine and in an acclaimed Food and Beverage program led by a team of award-winning professionals.

Recently opened this past April is Bacio by Carla Pellegrino. This charming Italian ristorante has already delighted foodies with its authentic Italian recipes. Along with crisp and bright salads like baby arugula, red onions and Rosso Bruno tomatoes, and such classic antipasti as arancini, guests can enjoy fresh-made pastas in slow-cooked sauces as well as veal scaloppini, sea bass, New York strip steak and other fare.

With meticulous attention to detail, Carla Pellegrino brings true Italian spirit to Bacio.

The Italian-raised chef, known by television audiences for beating Bobby Flay on his “Throwdown!” Christmas special, came to the

Biscayne Steak, Sea & Wine reinterprets the classic Vegas steakhouse with a South Beach flair. Its USDA-certified Angus beef choices range from tender filet mignon to seared prime rib to deeply flavorful rib eye, t-bone and New York steaks, along with generous cuts of lamb, veal and Kurobura pork chops. Biscayne is also distinguished

by Safe Harbor-certified fresh fish: from banana leaf-wrapped mahi mahi with tropical succotash to oven roasted snapper with rum jerk butter sauce. Of course, for those who can’t decide, there’s always the surf & turf, or a four-course tasting menu & wine pairing.

Overseeing Biscayne, Bacio and all other F&B aspects, is George Bargisen, director of food and beverage and executive chef at Tropicana.

A world-class chef with over two decades of experience, Bargisen honed his craft at Hyatt properties in Florida, Massachusetts and New York, spent five years as executive sous chef at the Fairmont Scottsdale Princess in Arizona, and learned the art of tropical seafood preparation as executive chef at the Fairmont Hamilton Princess in Bermuda. He recently served as director of culinary operations at the Las Vegas Hilton and executive chef at Rio All Suite Hotel & Casino Las Vegas.

If indulgence defines Las Vegas, dessert is definitely on the menu, and that’s why guests appreciate Meegan Lancaster, executive pastry chef at Tropicana. Lancaster graduated first in her class at the prestigious Culinary Institute of America with a degree in baking and pastry, and a bachelor’s degree in hotel administration from the University of Nevada, Las Vegas. For a decade, her innovative approach has earned acclaim across Las Vegas, including at Daniel Boulud Brasserie at Wynn Las Vegas and Le Cirque and Osteria del Circo at Bellagio.

While Tropicana guests can get a taste of its $180 million transformation at Bacio or Biscayne, they can get a feel for it inside the hotel’s all-new rooms and suites, which offer the breezy comfort of a beach getaway with their bright plantation shutters, custom furnishings and plush amenities.

For relaxation, the world’s most exclusive beach club and nightclub experience beckons at Nikki Beach Las Vegas, the place to party in style and sophistication, drinking award winning mojitos while soaking in the sun at the beach club, or experiencing the hottest nightclub in Las Vegas, Club Nikki. For great entertainment, guests can always laugh it up at Brad Garrett’s Comedy Club, enjoy well-loved songs by Grammy winner Gladys Knight, or learn about Sin City’s inglorious past at the interactive Las Vegas Mob Experience. Casino regulars will love the Trop Plus Players Club, the most generous rewards program in Las Vegas with numerous benefits and discounts. And a new Race and Sports Book lets guests wager during live sporting events, and via mobile device from anywhere in the resort.

Tropicana Las Vegas... a delicious experience all around!

For reservations, and information about Tropicana’s dining destinations, call (800) GO2TROP or visit www.troplv.com.

www.lvfnb.com

August 2011 I The Las Vegas Food & Beverage Professional 21

Local Store Marketing

University www.lsm-u.com

速

Rudi Wiest 2010 German Vintage Showcased for Las Vegas’ Top Sommeliers and Restaurateurs The industry’s top sommeliers and wine enthusiasts joined Wirtz Beverage Nevada and Crush Wines in a special tasting of the Rudi Wiest portfolio of German Riesling. The event, which was held at the renowned Lotus of Siam in Las Vegas, showed off the new 2010 vintages.

Guests were able to sample cuisine from James Beard award-winning Chef Saipin Chutima, which paired nicely with the crisp acidity and residual sugar of the Rieslings. Wine makers and producers from Monchof, Karthauserhof, Schloss Schonborn and Zilliken flew in specifically for the chance to showcase the 2010 vintage from the finest wine producing regions in Germany. Having them pour their own wines gave guests a rare opportunity to gain in-depth knowledge and understanding of the wines and their terrior from the men and women who make them. Rudi Wiest Selections is a leading importer of fine German wines in the United States market. Since 1978 their sole focus has been rebuilding the image of legendary Germany wine estates through education of consumers and the wine trade as well.

Visiting Germany two to three times a year, they maintain personal relationships with every estate they have selected.

Rudi Weist, the producers and winemakers were all in agreement that they expect the yield this year to be the smallest of the last 25 years. It was approximately 25 percent less than last year’s harvest, but the quality of the 2010 vintage is considered to be good. They also added the 2010 vintage wines will be less full-bodied than those of previous years.

There were many standouts at this very intimate affair with a who’s who in attendance to be the first to sample the latest vintage from Germany. If you were looking for scores, there were plenty of them to be found. From Karthauserhof Estate the 2009 Reisling Spatlese, Eltelsbacher Karthauserhofberg with a 94 rating from Wine Spectator was a very nice treat even though it was from the previous vintage. Looking at 2010 there were many standouts in what promises to be a very nice vintage.

Schloss Lieser Estates caught the attention of many with their mouthwatering 2010 Reilsing Spatlese “Erste Lage” Lieser Niederberg Helden. For those who enjoy their German wines on the dryer side, Pfeffingen Estates did not disappoint with a very nice 2010 Scheurebe Dry, Estate. Schloss Schonborn had a large selection of 2009 and 2010 Vintages. Their 2010 Riesing Dry, Estate was a nice easy drinking wine and showed why this estate is well known. Schloss Schonborn also treated us with a large selection of Library Wines. Their 1990 Riesling Spatlese Medium Dry was a fine example of how Riesling handles ageing.

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

This was not just about Rieslings, but about showing off the versatility of German wines.

Rose, Pinot Gris, Pinot Blanc and Pinot Noir wines provided a nice showcase to add to the many Rieslings young and old being sampled at this event.

Over all, we found the 2010 vintage white wines are characterized by the typical fresh fruitiness we would expect, but also crispness which is so highly esteemed world-wide as well as being less full bodied. After meeting the esteemed winemakers who flew many miles and sampling their latest work of artistry, we will look for the 2010 vintages on wine lists and know we will not be disappointed .

www.lvfnb.com

August 2011 I The Las Vegas Food & Beverage Professional 23

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 donâ&#x20AC;&#x2122;t gamble when youâ&#x20AC;&#x2122;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.

Bangkok ONE NIGHT IN

By Allen Asch

| Wednesday, July 20th 2011 |

Le Cordon Bleu College of Culinary Arts once again hosted the world renowned Thai cooking expert Chef McDang to lecture and demo for their students. Chef McDang selected recipes and worked with the students to prepare for a reception held at the school’s Technique Restaurant, formerly Café Bleu. The menu included dishes such as Grilled Pork Shoulder with Mango Salsa, Pad Thai and Curry Fish Mousse. In the days that followed, Chef McDang taught many students in the school, including a unique Thai teaching lesson on desserts.

Chef McDang has an exclusive agreement with the Cordon Bleu schools and comes to the United States every year to lecture and demo to students at many of the campuses on the west coast. This is his seventh year on the lecture circuit and every time he comes he expands his repertoire teaching new and innovative techniques and products from traditional and modern Thai cooking. In his new book, The Principles of Thai Cooking, the chef explores a modern twist on traditional cooking. This book is his latest of nine books, but the first one that is written in English.

Photos by Rose Powell-Carver

Chef McDang, who was born into the Thai Royal Family, was trained all over the world, including the prestigious Culinary Institute of America in Hyde Park, NY. He has followed in his father’s footsteps as an expert in Thai cooking and appears on many television shows in Thailand and the United States. Some of his appearances have been with him standing next to his father and other appearances have included shows with Gordon Ramsay and Anthony Bourdain.

www.lvfnb.com

August 2011 I The Las Vegas Food & Beverage Professional 25

By Martin Koleff

Naked Fishâ&#x20AC;&#x2122;s Sushi and Grill

A staple in the Japanese restaurants of Las Vegas, Naked Fish has been around for years serving the freshest seafood and Japanese grilled specials off the Strip.

Everyone feels at home here!

3945 S Durango Drive Tel: (702) 228-8856

Japanese restaurant stylist Martin Koleff is a long time Las Vegas resident specializing in Japanese restaurant development and operations with menu creation and local marketing.

Email: sushi-sake@lvfnb.com

2nd

Japanese Festival

Aki-Matsuri In conjunction with Japan Earthquake Tsunami Relief Fund October 15, 2011 (Saturday)

11:00am - 8:00pm Las Vegas Chinatown Plaza

(4255 Spring Mountain Rd) Contact info@eventsasia.us for more information 26 The Las Vegas Food & Beverage Professional I August 2011

www.lvfnb.com

Los Angeles EPICUREAN

Festival Unleash Your Inner Foodie

Sunday, August 28, 2011. Sofitel Los Angeles, 12 noon to 6pm

Mixeology, Food Demonstration, Oenologist, Boutique Wines, Celebrity Chefs, Live Entertainment

Please join us at the

LA Epicurean Festival 2011 Unleash your Inner Foodie Would you like to taste and discover the products chefs use? Would you like to discover boutique wines and spirits which you can’t find at your market?

If you answered yes, you must attend the Los Angeles Epicurean Festival!

- Culinary specialties and extraordinary wines & spirits, under one roof in a casual setting.

- Pair and compare, taste and take home your favorite selections.

- Food demonstrations, mixeology and live entertainment - Learn how to taste and recognize great wines - Discover over 500 boutique wines and spirits, cheeses, spices, coffee & teas, charcuterie, olive oils, mushrooms, organic chocolate, meat, fowl, fish, produce and much more….

Club Culinaire Boutique Trade Show Where Fine Food & Wine Meet Monday, August 29, 2011. Sofitel Los Angeles, 12 noon to 6pm

Second Annual

Our Manufacturers and Vintners will be pairing some of the finest foods, wines & spirits. Many new products will make their debut at this gourmet boutique show. Several suppliers will be offering show specials. This is an excellent time to order for your Holiday needs.

“Where Fine Food & Wine Meet”

To sign up go to www.clubculinaire.us

Please join us at the

CLUB CULINAIRE BOUTIQUE TRADE SHOW

Monday, August 29, 2011 From 12 noon to 6pm

FREE ADMISSION

Your pass will be held at will call. For more information please contact us at (949)295-0506 or kora@clubculinaire.us

Sofitel Hotel, 8555 Beverly Blvd,

Special Room Rates are available at the Sofitel for vendors and attendees at $209/night plus applicable taxes. Call (310)278-5444 and ask for the reservations department.

Mention: Club Culinaire Trade Show to get this special rate.

Los Angeles, CA 90048

TRADE ONLY

253 ximero ave. long beach. ca 90803 www.clubculinaire.us. t: 949 295 0506

VEGAS VALLEY NEWS Caffee Italian Style PART II

Last month, the Valley News Team started their journey into the Italian and Mediterranean world of coffee. Please enjoy the continuation of this story.

Brewing coffee at home, most people prepare their caffee in a Moka (a steel coffee maker that is on the stove, boils water within the pot, and forces steam through the grounded beans). Recently, we have seen such coffee makers at Siena, a local Las Vegas restaurant/trattoria on West Sahara near Grand Canyon. There, you can also purchase fine coffees from Italy, different sized coffee-makers and some of the best pignoli nut cookies that Lucille has had since she left New York and used to order them by the pound at a special Italian bakery in Brooklyn. Tony and Lucille treated themselves to this sweet dessert to go with their Manhattan Special coffee soda that was originally made over a hundred years ago in a factory in Brooklyn, NY. It is still produced there to this very day! The product is superb!!!

In Italy and throughout many of the Mediterranean countries, although many people drink variations of espresso at caffe bars by sipping their coffee, espresso itself should be consumed quickly. Standing at the bar itself is a local quick way to have your morning caffe and then quickly head to work. The tables are for tourists and locals who no longer need to watch a clock. This is the life! We have gathered a list of the best types of caffes to order in Italy.

Recently, in Barcelona, the morning hours are captured with the sight of locals at their favorite coffee bar sharing gossip, news of the day or locals just enjoying the camaraderie of their friends.

When you enter a “bar,” try and assimilate yourself into your surroundings and experience the essence of the drink that makes the world a universal village. Be adventurous and let yourself try new versions of coffees. You will be surprised at the delicious variations of the simple bean that is created when you order it. Your specifications can always be included into your new ‘cup of java.’

Americano - a watered down espresso that is served in a larger cup than traditional espresso.

Caffe - a single shot of espresso.

Cappuccino - The beverage that has become a global sensation, for it appeals to various cultural palettes. It is composed of one third cream, onethird espresso, and one-third foam. If you want to really be in the moda Italiano, do not order this after a lunch or dinner. At those times; a caffe is the beverage to drink–Italian style.

Corretto - This version of coffee is an after- dinner treat. Sambuca (a pony glass with the traditional three beans floating in it) is served beside the espresso, and you should carefully pour it into the cup. An almost decadent and divine flavor and feeling encompasses your very being and you can begin to understand the Italian love affair with coffee.

Dietor - this is a sugar free sweetener for those who prefer or cannot use sugar in their beverages.

Doppio - simply, a double shot of espresso, served in a slightly larger cup.

Espresso - in Italy this is the verbiage for a caffe.

The Valley News Team Lucille Thaler & Tony Zanoff

Freddo - espresso that is served cold or cooled down in a refrigerator to make the drink quickly.

Macchiato - a caffe stained with a drop or two of heated milk.

Marrrocchino - a shot of espresso, a few flakes of cacao powder and a topping of foamed milk.

Panna - the whipped cream that can be added to the top of your caffe of any variety.

Ristretto - one shot of espresso that is prepared with less water and thus is heartier than regular espresso. It is commonly referred to as a caffe stretto.

Scuro - if you want your caffe to be darker and with a deeper concentration of the liquid from the ground beans.

Shakerato - a hot weather favorite consisting of a shot of espresso, milk, ice, and sugar. It is blended in a cocktail shaker, served in a tall glass and has the foam from the shaker placed on top of your cooling treat. Delicioso!!

Zucchero - simply sugar for your espresso.

Many areas of the United States that experienced Italian immigration in concentrated areas such as San Francisco, Brooklyn, NYC and Boston have caffe bars with tables, where in the day or evening these caffes are served and prepared with authentic guidelines from Italy.

If you have the good fortune to be in Italy, take the time to sit in a piazza, go to a caffe bar, have your caffe and observe life, as it is–Italian style.

Enjoy yourselves at any season of the year and remember, take the time to smell and enjoy the caffe Italian style!

www.lvfnb.com

August 2011 I The Las Vegas Food & Beverage Professional 29

Window Panes and Dirty Drains:

Integrating Non-toxic Chemicals Into Your Cleaning

By Jennifer Fleck, Green Restaurant Association

When running a restaurant, there are many things to consider: What is my culinary philosophy? Where will I source my foods? But, there’s one question that doesn’t get asked very often, and that’s “What chemicals should I use for cleaning?” Chemicals in many cleaning and décor products contribute to indoor air pollution, and are one of the major reasons the EPA estimates that indoor air quality is five times poorer than that of the outdoors.

So what can you do to reduce your reliance on harsh chemicals and create a better environment for your guests and employees?

Restaurants seeking certification from the GRA must earn minimum point levels in seven environmental categories, one of which is Chemicals & Pollution Reduction. There are hundreds of ways to reduce the amount of chemicals used in a restaurant.

Switching cleaning products to non-toxic alternatives is one step, but there are various other ways to reduce chemical use, too…ones you may never have considered. That’s where the GRA comes in. It’s our job to think outside the box and come up with solutions that help you run your restaurant in a more environmentally sustainable way. Here are a few ways to help reduce your restaurant’s reliance on harsh chemicals.

Water, Water, Everywhere 2-Star Certified Green Restaurant® Taranta is one of the many Certified Green Restaurants® to harness the power of water through ActiveIon’s Ionator EXP, a device that enables restaurants to clean surfaces made from glass, plastic, stainless steel and more with ionized water. How does it work? Simply charge the battery, fill the half-liter reservoir with plain tap water and it is ready for use. The three-step process begins when the Ionator EXP’s trigger is pressed and the tap water flows through a cell that applies a slight electrical charge to it. Next, the charged water passes through an ion exchange membrane, where it is separated into an oxygenated mixture of positively and negatively charged nano-bubbles.

The ionized water helps lift dirt and germs from the surface like a magnet, allowing them to be easily wiped away. The only ingredient the device requires is tap water, and it produces no byproducts.

ActiveIon’s Ionator EXP can earn up to 7.75 points toward Certification in Chemicals & Pollution Reduction.

From Paints, Candles, & Fuel to Meddlesome Pests Reducing toxic chemicals is more than simply switching out cleaning supplies. Indoor air quality can be preserved through a restaurant’s décor elements as well.

Traditional paints usually contain Volatile Organic Compounds, or VOCs, substances that are emitted as gases from paints and include a variety of chemicals that continue to affect air quality even after the paint has dried. Switching to low or no VOC paints, or to natural paints made from bio-based materials and binders like soy ink, can help create a better environment for a restaurant’s guests and employees.

Low VOC, Zero VOC, or Natural paints earn a restaurant 2 - 3 points in Chemicals & Pollution Reduction.

30 The Las Vegas Food & Beverage Professional I August 2011

Paraffin wax candles are derived from crude oil and when burned, emit toxins and known carcinogens such as toluene and benzene. Additionally, paraffin candles release petrol-carbon soot, which contributes to indoor air contamination. Here are a few tips Certified Green Restaurants® have used to switch out their candles: • If you use candles for ambiance and décor, switch to soybased products or beeswax. Soy and beeswax candles have lower melting points than paraffin candles, so they last longer.

• Look for candles with cotton wicks. Many paraffin candlewicks contain lead and other metals, too.

Soy or beeswax candles earn a restaurant 2.5 points in Chemicals & Pollution Reduction.

Chafing fuels are often the staple of a caterer’s supplies, but most chafing fuels contain ethanol, a petroleum byproduct that not only contributes to indoor air pollution, but also depletes a finite and in-demand resource.

Certified Green Restaurant® caterers like Parsley’s Catering in Georgia and Design Cuisine in Washington, D.C. have switched to non-toxic alternatives like Sterno® Green or Candle Lamp’s Green Heat—both products Endorsed by the GRA. Non-toxic chafing fuels earn a restaurant 2.5 points in Chemicals & Pollution Reduction.

Restaurants can also reduce their carbon footprint by following the lead of restaurants like Mario Batali’s B&B Ristorante by contracting pest control services certified by Green Shield, Green Pro, or Eco Wise—all companies that use nonvolatile chemicals in pest control methods. Integrated Pest Management is another approach to pest control: For example, this behavior-based program teaches restaurateurs how to set up garbage so that rats and mice won’t take interest in the waste.

Using a GreenShield or GreenPro Certified exterminator will earn a restaurant 7.75 points in Chemicals & Pollution Reduction.

Remember: Knowing is half the battle. Examine your restaurant and look at the various ways that chemicals are used. Recognizing opportunities for change is the first step in reducing your restaurant’s environmental impact. 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

Latenight With Ryan YOUR GUIDE TO INDUSTRY-FRIENDLY LATENIGHT HOTSPOTS

Tao Beach Remains #1 Spot to Party Under the Sun

Pool crowd from post EDC Pool Party

It’s summer and we have been starving ourselves since Christmas time in an effort to look good in a bathing suit. If you were here last summer, then you know all the trouble that you can get into during light hours. The so-called “Daylife” scene has been saturated with different pool parties such as Ditch Fridays at Palms, newcomer Liquid at Aria, Gossip at Rumor, and others. None of them compare to the party scene and DJ lineup there is at Tao Beach. Tao Beach boasts Beatport Sundays which feature mainstream acts such as “Above and Beyond.” But the creative minds behind their management have come up with other crazy parties such as “Blizzard on the Beach” and “Skam Artist Fridays.”

Dip and Dance: Let’s Get Our Moon Tan on There are a lot of daytime pool parties here in Las Vegas. But considering it is still 100+ degrees at night, I want to be able to go to a nighttime pool party. That is what the creative minds behind Encore Beach Club’s Dip and Dance have done.

It’s a nightclub, yet a day club. You have the option of keeping on the bikini and board shorts and heading out for some fun at your favorite nightclub destination spot, Wynn. I went during the UNLV takeover event on 7/21. The pool was filled with patrons splashing around and dancing to the music. At the same time, the rest of the club was like it normally was during evening events. The crowd seemed to be a mix of guys in suits and collared shirts to guys in board shorts and tank tops. The girls were running around in bikinis and sarongs, while other girls were dressed in their shiny dresses and high heels.

2 a.m. Cravings at Ellis Island It’s 2 a.m. and you’re leaving Gallery Nightclub and all you have on your mind is one thing, “Feed Me.” You’re on the east side of the Strip so you don’t want to venture off to Monta Ramen or Pho Kim Long like you normally do when you’re on the east side.

They are just way too far. There is only one thing near you that can calm your stomach down, Ellis Island. Yes, the place is not known for attracting the rich and famous. But when you can feast on pancakes fluffier than down pillows and French fries greasier than Dennis Rodman’s hair, who needs exclusivity. The best part is, you can add a pint of one of their namesake beers and do it all for under $6. Once you fill up with food, walk over to their karaoke lounge to watch the real drunks sing like it’s the Las Vegas auditions for American Idol.

32 The Las Vegas Food & Beverage Professional I August 2011

Deals of the Month Ladies Exclusive Deal

Since ladies reap all the benefits that Las Vegas has to offer, let’s give them some more free stuff. The hottest party in the summer is coming back to Palms. A Midsummer Night’s Dream has made Palms its second home right after the Playboy Mansion.

To get complimentary access to the event as well as complimentary drinks all night, register at this link: http://n9negroup.com/mnd/

By Ryan “Hollywood” Wieczorek

Ryan is a classically trained chef and a veteran mixologist plying his trade in Las Vegas. As the Event Director for Getout! Las Vegas he has been involved with a number of projects in expanding the Vegas Nightlife Scene.

Call or email suggestions for nightlife stories or if you have an industry-friendly event or property with latenight hours.

Phone: 714-721-2670 Email: nightlife@lvfnb.com

“Hollywood’s”

Must-Attend Nightlife List August 12th SpyOnVegas Hot 100 Grand Finale www.spyonvegas.com August 13th A Midsummer Night’s Dream at Palms http://n9negroup.com/mnd/ August 26th Wha Wha Wine #2 with Article Pilot http://www.whawhawine.com www.lvfnb.com

cts

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

c

es

(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 gvillarrubia@chefpaul.com

Las Vegas broker contact:

Rick Mundy CSI-Vegas 8560 South Eastern Avenue-Suite 110 Las Vegas, NV 89123 (702)947-3193 rick.mundy@nasserco.com

www.chefpaul.com

Hofbräuhaus Las Vegas offers Bavarian flair in the heart of Las Vegas. An authentic Beer Hall and Beer Garden feature classic German cuisine and live entertainment nightly. The famous Hofbräu beer is brewed using original recipes handed down over 400 years ago, and is imported straight from Munich, Germany.

702-853-BEER (2337) • www.HofbrauhausLasVegas.com 4510 Paradise Rd. Las Vegas, NV 89169

Award Winning Marinara INGREDIENTS 3 cups chopped Roma tomatoes 1 cup chopped onions 1 packet *Chef Paul Prudhomme’s Herbal Pizza & Pasta Magic® (14 g. net wt.)

3 tablespoons butter 1/2 teaspoon salt (optional or to taste) 2 tablespoons plus 1 teaspoon dark brown sugar 1 1/2 cups stock or water 1 (8-ounce) can tomato sauce

HOW TO PREPARE Melt the butter in a non-stick skillet over high heat. Add Pizza & Pasta Magic, onions, and the chopped tomatoes. Cook, stirring frequently, until tomatoes are thick and pasty, about 15 minutes.

As the mixture thickens, scrape the skillet frequently to prevent sticking. Add the stock, tomato sauce, salt and sugar. Cook stirring frequently, until the sauce is thickened, about 8 minutes.

This sauce can also be served over pasta or rice or used with vegetables, seafood, poultry or meat.

*Chef Paul Prudhomme’s Magic Salt Free Seasoning™ or Chef Paul Prudhomme’s Vegetable Magic® may be substituted.

Double Helix Grand Opening in Town Square

THIS MONTHS FEATUREâ&#x20AC;Ś

Photos by Rose Powell-Carver

LVF&B Pro Recommends Table 10 Headed by Chef Sean Row

34 The Las Vegas Food & Beverage Professional I August 2011

www.lvfnb.com

Schreiber Cheese Showcase Presented by the Core Group and Hosted at Palm Restaurant

Photos by Rose Powell-Carver

FEED Farmers Market Downtown Presented by Project Dinner Table

www.lvfnb.com

August 2011 I The Las Vegas Food & Beverage Professional 35

Bellagio Continues Epicurean Epicenter Series with BBQ & Beer Event

By Bob Barnes

The Bellagio Resort & Casino in Las Vegas continued its Epicurean Epicenter Event series on July 2 with a celebration of beer and BBQ, a fitting theme for a 4th of July weekend.

Bellagio’s director of wine and Master Sommelier Jason Smith, assistant beverage director Master Mixologist Matt Myers and Bellagio’s executive chef Edmund Wong teamed to craft the beer and BBQ themed event, the 2nd beer pairing the Bellagio has presented.

The sold-out event began with a reception for guests with a Bellagio Fountains Shandy, Matt Myers’ creation that is a mix of Stella Artois and Bombay Saphire gin that he related is a play on a Canadian cocktail. As we entered the Tuscany Exhibition Kitchen, the scene was set with tables decorated with buckets filled with beer. What’s exceptional about these events is that they’re so much more than just a pairing of food and drink; the added benefit of an entertaining demonstration is akin to a foodie’s dinner show. The stateof-the-art demo kitchen’s three cameras, positioned above the prep stations and stove tops, captured shots of chef Wong at work, which were projected onto 60-inch plasma screens mounted above the cooking area giving everyone a bird’s eye view.

Chef Wong enhanced the mood as he donned his cowboy/BBQ hat and demonstrated his sense of humor throughout his demonstration to the delight of all. His wit was appreciated all the more, for a beer event should not be taken too seriously. First up was grilled flatbread, which chef Wong described as a spinoff of pizza dough. The flatbread was brushed with herb oil infused with herbs grown in the herb garden located on the rooftop of the Bellagio. Chef Wong used a Robata grill utilizing Japanese oak and mesquite wood to sear seaweed that was used to wrap around a Maine lobster “bake” appetizer; our appetites were whetted as the aroma of grilled seafood wafted through the room. The lobster was poached in water and aromatics and then grilled and paired with grilled baby zucchini blossoms that were tempura battered and fried and grilled zucchini, all which combined to produce a pleasant contrast of textures.

Chef Wong also combined a salad of bacon, butter and potatoes dressed with a roasted corn vinaigrette cooked down to intensify the flavors. Chef Wong commented, “Bacon, butter and beer makes everything taste good.”

The beer making this dish taste good was New Belgium Somersault, a light summer ale with hints of coriander and citrus that went well with the lightness of the lobster and salad.

In between courses Matt Myers talked about hops and how they were originally used as a preservative of beer before it became more recognized as a flavor ingredient. He went on to introduce the next three beers that we would enjoy, a trio of Hitachino Nest Red Rice Ale, Real Ginger Brew and Commemorative Ale. Brewed by the Kiuchi Brewery in Japan, the brewery was solely a sake producer until it tried its hand at beer in 1996.

The Red Ale was matched with chef Wong’s take on chicken and waffles. He

36 The Las Vegas Food & Beverage Professional I August 2011

used buckwheat mini-waffles topped with maple butter and the chicken was marinated overnight in buttermilk, breaded and deep fried; the sweetness in this entrée was contrasted with the saltiness and brine characters in the ale. Maple butter boneless pork ribs with a jalapeno and citrus vinaigrette paired well with the citrusy Real Ginger Brew.

A juicy medium rare Prime dry-aged rib eye and a goat cheese and apricot “soufflé” was a hearty rendering that was backed up with the 8% abv Commemorative Ale spiced with vanilla bean, cinnamon and coriander. To go with the three entrées, we were served side dishes of macaroni & cheese with cheddar, English peas and roasted carrots, pickled beets & cucumbers and grilled nectarines with Heirloom tomatoes.

Chef Wong introduced Bellagio pastry chef Sylvain Bortolini, the creator of the dessert finale that consisted of blueberry pie and an assortment of Treats at 32 Degrees that included an Oreo/hazelnut ice cream sandwich; a mango, raspberry, lemon and vanilla push pop; and strawberry ice cream lollipop. A very interesting accompaniment was a spiked root beer float that contained no root beer or ice cream. Matt Myers’ concoction contained the Brazilian Xingu Black Beer, Navan Espuma (a vanilla liqueur) and the Italian digestif Averna Amaro. The result was a convincing replica of a root beer float packing a potent punch.

This magnificent culinary experience was capped of with parting gifts of glassware, menus of all the drinks and dishes presented, some of the beers we had been served and a handy and functional beer bottle opener. The Bellagio’s next Epicurean Epicenter event will be a Husic Vineyards pairing prepared by Prime Steakhouse executive chef Sean Griffin on Saturday, September 17.

www.lvfnb.com

Photos by Rose Powell-Carver

Big Dogâ&#x20AC;&#x2122;s Brewing Company Celebrates Summer Beerfest at Draft House Brewery Location on N. Rancho

38 The Las Vegas Food & Beverage Professional I August 2011

www.lvfnb.com

½ cup chopped chives

2 cloves garlic, minced

4½ cups dry white Burgundy wine

1 tsp Al Dentes’ dried thyme leaves

Watercress, for garnish

1½ cups thinly sliced carrot

1 Tbs salt

6 sprigs parsley

1 cup onion, thinly sliced

12 grains of Al Dentes’ black peppercorn

1 Al Dentes’ dried bay leaf

1 cup chopped celery

VE

GA

1 fresh ham, about 7 pounds

“G

S, N V

Roasted Pork Leg

PURVEYO RO F

A recipe from Chef Carla...

NS

AL

Al Dente’s now supplies BACIO by Carla

S’ PRO NTESTUFF” VISIO E D REAT

LA

S

With a boning knife or sharp, and make a deep cut around the bone at the bottom of the shank, but not remove it. Place the ham with the skin side up, on a flat surface. With a sharp knife, make a few gashes to 1/2in long, at intervals of 1-2 in (cut from the thicker side toward the leg).

Place the ham in a large pot and add the salt, onion, carrot, garlic, celery, chives, parsley, thyme, bay leaf and peppercorns. Pour the wine over and around the ham, closed tightly with aluminum foil. Leave this vineyard d “garlic for 24 hours in the refrigerator or a cool place. Preheat oven to 390°F. Remove the ham from the wine and garlic and place in a roasting pan with skin side up, place in oven. Reserve the wine and garlic. After roasting for 45 minutes, reduce temperature to 375°F. Bake for 15 more minutes and add 1 cup of wine and garlic. Baste frequently with liquid from the pan, as this liquid is evaporating, add more wine and garlic.

After more than two hours, reducing the temperature to 350°F. Pour the remaining wine and garlic around the pork, cover with aluminum foil and let bake for 2 to 2 hours and 15 minutes Tilt the pan slightly and with a spoon, remove all the fat from the liquid. In the thinnest part of the shank, there are two bones, one large and one small. Place the lower if it can be removed with ease , the meat is already cooked. Pass the sauce from the pan through a fine sieve, mashing well with a wooden spoon. Skip the boning knife around the bone and pull with your fingers to remove.

Transfer ham to a serving plate and garnish with watercress; if you prefer sliced, wait about 30 minutes.

Penetrate the knife under the skin and cut from one side to another. Remove excess fat, leaving a thin layer.

Reserve the skin, if you like crackling. Turn the ham with the fat side up. Make a cut perpendicular from the top down to the bone, about 3in from the thin end. Cut slices of the upper leg, then turn slices and cut the sides.

Al Dentes’ Provisions of Las Vegas is a wholesale distributor of high quality dried spices, herbs, and seasonings to the finest hotels and restaurants in Southern Nevada. Al Dentes’ Provisions is owned and operated by a former chef (Paul Murphy), with over 20 years experience. Wherever Paul worked around the country, he was never satisfied with the dried spices available to him. This lack of high quality, safe products spurred Paul on

Dried spices, herbs, & seasonings are not immune to E. coli and Salmonella.

to form Al Dentes’, his own company where he could control all aspects of purchasing, packaging, safety, & distribution. All of Al Dentes’ products are processed, cleaned, & bacteria treated in the United States to United States’ health and safety standards.

(Are yours?) Unlike many other distributors, Al Dentes’ packs spices

Spice purchases make up less than 1/2% of your food cost and contribute 90% of your flavor.

to be sold, not warehoused for years.

Al Dentes’ believes that our quick turnover from packing to end user enables us to offer the safest & freshest products available to the foodservice industry. Al Dentes’ mission is simple: Provide our customers the best, safest products and service available at the lowest prices possible. We take

S, N V

“G

VE

GA

PURVEYO RO F

S’ PRO NTE UFF” VISIO DEREAT ST

NS

AL

All Products Processed in the USA. Custom Blended, Packaged, & Distributed Locally With the Highest Quality Products Available.

LA

S

www.lvfnb.com

Al Dentes’ Provisions 6960 W Warm Springs Road, Suite 130 Las Vegas, Nevada 89113

702-642-1100 702-617-5686 fax sales@aldentes.com

pride in being a Las Vegas company committed to safe, fresh, & high quality products. Why not give the local company a try? Let’s “Get Cookin”, Al guarantees you won’t be disappointed.

August 2011 I The Las Vegas Food & Beverage Professional 39

August 28 – 30, 2011

San Diego Convention Center San Diego, California

Gain a Fresh Perspective on Your Business®

WHERE YOUR NEXT BIG IDEAS ARE BORN!

Join 8,000 + of your peers at the only event in California exclusively serving the restaurant and foodservice industry. see up-to-the-minute trends * learn break-through ideas * find innovative new products PRESENTING

SPONSORED BY

PRODUCED & MANAGED BY

CO-LOCATED WITH

SUPPORTING SPONSOR OF THE 2011 FERDINAND METZ FOODSERVICE FORUM

Make a commitment now, to yourself, your business and your future.®

www.westernfoodexpo.com