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August 2015
CONTENTS 14
FEATURES Cover
11
28
17
32
THE AUGUST FRONT COVER FEATURES the 12 essential cocktails that everyone needs to know. Why? Because these are the basis for hundreds of cocktails for everyday enjoyment for both novices and professionals. Our two friends from SWS, Livio Lauro and Armando Rosario, have come up with just the right approach and number of cocktail recipes needed and presented in a story telling method you’re bound to find interesting and memorable. Makes a great addition to your culinary library as well as a great gift to friends and associates who may need that extra help to mix it right. AL DENTES’ PROVISIONS AND THE SPICE OUTLET needs to be remembered since summer is here and bar-b-que season is upon us. At the Spice Outlet you can get just as much of any spice that you need, which is great if you are experimenting with a new recipe and don’t want to spend a lot for a giant size container when you may not use that spice again. You can shop confidently knowing that all 250 spices, herbs and blends are blended and packed on premises under strict health controlled guidelines. THE NIIGATA SAKE FESTIVAL in Niigata, Japan will be back for another year on March 12 and 13 for the world’s largest sake presentation and tasting along with a verity of Japanese foods and entertainment throughout the Toki Messe Niigata Fairgrounds. Niigata is widely known for some of the best quality sake in the world created by its natural spring water, high quality of rice and expertise in sake brewing for generations. BACK COVER FEATURES THE WESTERN RESTAURANT & HOSPITALITY EXPO coming to the Los Angeles Convention Center August 23-25, which is the largest regional food & beverage show sponsored by the California Restaurant Association, featuring suppliers to the hospitality industry. If you are in the industry and are a food and beverage professional it will be worth your time and effort to attend the show, see what’s new in the market and try something you may not have experienced in the past.
Page 4 Hot Off the Grill!
Page 13
Page 22
Wine Talk
COVER FEATURE
Page 14 Page 5 For the Love of the Craft...
What’s Cooking
Southern Wine and Spiits Duo Publishes Cocktail Book Anyone Can Use
Page 15 WuHu Noodle
Page 6 What’s Brewing?
Page 8 West Eats East—Asian Foods: Chinese, Korean, Japanese
Page 24 Page 15
Page 17 The LINQ–Much More Than the Big
Food for Thought
Page 18
Page 19 Carmine’s Celebrates Two-year Anniversary with Summer Italian
Page 10 La Rue Marche Café Grand Opening
18 www.lvfnbpro.com
Page 24 Fabulous Steakhouses
Wheel in Town
Good for Spooning Page 9
Product Spotlight
Nevada Restaurant Association
Page 26 Human Resources Insights
Page 27 The Bottom Line
Festival Page 28 Page 20 Brett’s Vegas View
American Culinary Federation Chefs of Las Vegas Chapter Page
Page 21 Page 12 Chef Talk
PR Spotlight: Vox Solid Communications
Page 30 Events Ad Index
August 2015 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com
HOT OFF THE GRILL!
August 2015 Mike Fryer Sr. Editor/Publisher
SUSHI ROKU HAS ALWAYS BEEN A FAVORITE JAPANESE RESTAURANT OF OURS. and now open in Newport Beach Fashion Island is the latest expansion of the very popular upscale Japanese restaurant chain out of Southern California and now the owners of a number of great brands (under the Innovative Dining Group umbrella) including BOA Steakhouse, Robata Bar and Katana. During our recent visit to Sushi Roku in Newport, we were delighted to tie-up with the Innovative Dining Group’s Operations Director Christian Corben, Cody Wilson and Manager Jeffrey Kingsbury. Christian divides his attention throughout the locations and has been with the group since the beginning and continues to be impressed with the company’s growth and development.
Thank you for joining us in this issue of
The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
Bob Barnes Editorial Director bob@lvfnb.com
Juanita Fryer Assistant To Sr. Editor ACF Chefs Liasion/ Journalist juanita.fryer@lvfnb.com
Karen Kunz Graphic Designer karen.kunz@lvfnb.com
Adam Rains Beverage Editor adam.rains@lvfnb.com
For all Website Inquires contact webmaster@lvfnb.com
BRAVO! Cucina Italiana has opened its first location in Nevada in the new 12,000-squarefoot plaza at the Galleria at Sunset mall in Henderson, which just completed a $24.1 million expansion. Here our Editorial Director Bob Barnes congratulates General Manager Casey Reid on the new upscale classic Italian restaurant, which features an open kitchen, large bar area with inviting fire place, private dining room and spacious outdoor terrace. Judging from the sampling of delectable dishes we enjoyed, BRAVO! will do quite well and we wish them much success. THE WESTERN RESTAURANT & HOSPITALITY EXPO AUGUST 23-25 (SAVE THE DATE)…at the Los Angeles Convention Center is the largest regional Food & Beverage Show sponsored by the California Restaurant Association and attended by foodservice and hospitality professionals throughout the region. This year The Las Vegas Food & Beverage Professional and sister publication The SoCal Food & Beverage Professional will be exhibiting at the Show. Included in the Expo will be cooking demonstrations and culinary competition overseen by the local chapters of the ACF-American Culinary Federation. Please drop by and visit our booth at the Show.
The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!
@lvfnb
NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Legal Editorial Advisor Andrew Matney
Journalist & Photographer Joe Fogarty
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalists Scott & Elaine Harris
Journalist Mitchell Wilburn
Journalist Ben Vaughn
Journalist Good for Spooning LeAnne Notabartolo
Journalist East Eats West K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Al Mancini
Journalist Heidi Rains
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
SoCal Journalist Lisa Matney
Journalist The Bottom Line Ben Brown
Photographer Bill Bokelmann
Photographer Joe Urcioli
SoCal Journalist Margie Mancino
Photographer Rose Powell-Carver
4 The Las Vegas Food & Beverage Professional I August 2015
www.lvfnbpro.com
For the Love of the Craft Southern Wine and Spirits Executive Chef Benoit Cornet and Master Mixologist J.R. Starkus Showcased at Dinner at Made LV
By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery and a long-time cocktailian. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”
Photo by Adam Rains
veggies arrived, it was an “ah-hah” moment for many. The cocktail acted as an impactful condiment to a delectable gallinaceous dish that helped confirm the reason why domestic fowl are so popular.
L
The newest member of the SWS Mixology team, Max Solano, assists J.R. Starkus.
ocated in the neighborhood of Summerlin, Tivoli Village is home to quite a few new retail and dining options. One of the most noteworthy, Made LV recently held an exclusive event showcasing some of the talent at Southern Wine & Spirits. The SWS Executive Chef Benoit Cornet and Master Mixologist J.R. Starkus both put on a culinary experience that could rival any in the city. The concept was simple, 3 courses of Michelin-Star caliber food paired with stellar cocktails. As we arrived, a light & refreshing punch was provided filled with all kinds of goodness. This “Total Eclipse Punch” brought together Mount Gay Eclipse Rum, Cointreau, a tropical lemonade and fresh strawberries. A good punch is the essence of communal drinking and has the added benefits of its palate pleasing abilities & ease of service. This was paired with the tray-passed amuse bouche of Duck Leg Confit Terrine with orange marmalade on a grilled wheat crostini, as well as a lightly smoked Arctic Char Crudo with beetroot and horseradish puree. It was then time for the first course, a commingling of two of the best things on www.lvfnbpro.com
earth, foie gras & creme brûlée. Highlighted with the bright & tart sweetness of a passion fruit sorbet, it was as good as it sounds. This appetizer was savory, creamy and unctuous with the delicate crunch of caramelized sugar. The cocktail pairing was the “Parisian Countryside” and it was both beautiful and well fortified. Using the Remy VSOP Cognac for the regional pairing with the foie gras, it also employed a peach puree and ginger tea to play off the passion fruit. It had an effervescence from the prosecco that was able to lightly surf the creamy smooth texture of the dish. It was a stellar beginning. For the next course, a very savory libation called the “Ends of the Earth” was artfully placed in front of us. It was beautiful and intriguing with its pink peppercorn & thyme garnish and frothy egg white top. For some, the piquant and acidic nature of the black pepper shrub and the aromatics of the thyme and Botanist Gin may have been at first overwhelming, not to mention atypical for 99% of the type of cocktails that most have had the pleasure to sip. I urged those at the table not to lose faith and to try it with the main course. When the delicious Roasted Organic Free-Range Chicken with its chanterelles ragú and perfectly cooked
The finale was a Braised Rhubarb & Strawberry Tart layered with pistachio shortbread paired with the “Little Laddie.” In this drink, the Islay Scotch Bruichladdich was mated with Cointreau, honey syrup, & gooseberry.The “dessert” cocktail was balanced but landed in the savory side of the spectrum, which was perfect to help tame the sweetness level of the desert. Both the tart and drink were excellent on their own but together became a quintessential example of the sum being more than its parts; truly fantastic. For all who attended, it was a delightful experience and showed once again the talent of Southern Wine & Spirits and the staff of Made LV. Cocktail pairings have been done before but rarely are they executed at the expert level of J.R. Starkus and Executive Chef Benoit Cornet. With meals like this, I suspect it’s a trend that will finally come into its own. The possibilities of interplay between food and cocktails are endless. The mirroring and echoing of flavor profiles, the ability to match and enhance textures with ingredients & varied temperatures hasn’t been utilized enough. Creating a cocktail is often an evolution that involves tweaks and additions to find the right balance. When the objective is to enhance food, these additions have the chance to reach a broader spectrum of molecules acting together in a chorus of flavor acceleration. These molecules that are found naturally in fermented grape juice, beer & food can be matched and often taken a step further with a properly paired cocktail. Thank you J.R. and Chef Benoit for the skill and inspiration to do it right. I can’t wait to see you for the next one! Salute!
August 2015 I The Las Vegas Food & Beverage Professional 5
what’s
By Bob Barnes
BREWING?
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
Tapas By Alex Stratta Hosts Tenaya Creek Beer Dinner
Photos by Bryan Kuhl
Beverage Manager Peter Vitolo and Chef Alex Stratta
Full House Turnout at Tenaya Creek Beer Dinner at Tapas By Alex Stratta
Bacon-sage Wrapped Dates with Roasted Chicken Croquettes
On June 25th, Tapas By Alex Stratta hosted its first group event, a beer dinner featuring local Tenaya Creek Brewery, held in the restaurant’s beautiful upstairs area that overlooks Tivoli Village and is bedecked with original paintings by Chef Alex Stratta himself. Beverage Manager Peter Vitolo was joined by Tenaya’s “Beer Mercenary” Alex Graham, as Vitolo described the dishes we would enjoy and Graham the beers they were paired with. Graham informed us that the brewery is truly a hometown operation, with four of its employees, including himself and owner Tim Etter, having been born and raised in Las Vegas. The evening began with a reception with passed canapés including pincho de boquerones with Romesco sauce, thin sliced Serrano ham with picos and Moroccan spiced chicken skewers, paired with Tenaya Creek Hefeweizen, the 2001 International Beer Festival gold medal winner for “Best In Show.” After moving on to our seats we enjoyed Spanish olive oil coca (Spain’s answer to focaccia) with caramelized onion and saffron aioli with Local 702 Pale Ale; bacon-sage wrapped dates, roasted chicken croquettes and pea puree with the 2014 GABF bronze medal-winning Bonanza Brown Ale; grilled curry lamb with confit marble potatoes with the 7.2% Hop Ride India Pale Ale; red wine-braised beef cheeks with Graham’s own creation, the 9.3% God of Thunder Baltic Porter; chocolate and almond mousse cake and cajeta with the rich, 9.3% Imperial Stout; and Catalonian Garrotxa and Basque Country Idiazabal cheeses with one of my all-time favorites, the 10.6% Old Jackalope Barley Wine, which was given a near perfect score of 97 by Draft Magazine and selected as one of the magazine’s top 14 beers of 2013. Beverage Manager Peter Vitolo related that the dinner was originally planned for 35, and eventually wound up with a sold out crowd of 50. After 6 courses and an equal number of outstanding beers, for sure no one left hungry, and judging from the delighted reaction of those present for this inaugural event, more are sure to come on a regular basis. And with a renowned chef like Alex Stratta in the kitchen, such events like this one, priced at only $48, are an excellent value.
August Beer Events
Aces & Ales will host its 6th Annual Strong Beer Fest August 7-9, at its Nellis location in Las Vegas. The event will offer an opportunity to indulge in 60 different specialty or extremely rare beers that are at least 7% ABV over the three days of the fest. At noon each day, new beers will be 6 The Las Vegas Food & Beverage Professional I August 2015
rotated into the day’s line-up. For the complete list, visit www.acesandales.com. On August 28-30 Mandalay Bay will reprise the beer weekend it held last year. This year’s event is titled “The Las Vegas Beer & Barrel Project” and is again being hosted by our friend Sarah Johnson, Mandalay Bay’s Director of Food & Beverage and Nevada’s first female Certified Cicerone®. The festivities will include a reception with food and beer pairings, live music and conversation with brewers, distillers, chefs and industry VIPs; seminars with beer luminaries such as The Bruery’s Founder Patrick Rue, Firestone Walker’s Partner/Brewmaster Matt Brynildson and Ninkasi Brewing’s CEO/ Co-founder Nikos Ridge; beer festival at Mandalay Beach with dozens of spirits and beer stations along with food offerings from several of Mandalay’s top notch restaurants; and a beer breakfast at Fleur. For the complete schedule or to order tickets visit www.lvbeerbarrelproject.com.
First Vegas Smack Down Results
In January, Shakespeare’s Grille & Pub held the first ever Henderson Smack Down, a tasting competition of Henderson breweries, and followed it up with the first Vegas Smack Down, pitting three Vegas breweries. Competing this time were Banger, Big Dog’s and Chicago with attendees getting to taste nine different beers of varying beer styles. Once again, the scoring was quite simple, with each rater simply selecting their top three, and what was somewhat difficult was determining each beer’s style, as the tasting was completely blind. The overall winner was Banger, coming in first with its “Morning Joe” Hazelnut Caramel Coffee Kolsch; Big Dog’s took second and third with its War Dog IPA infused with grapefruit zest and juice and Bourbon barrel-aged Sled Dog Stout; and fourth place went to Chicago for its 12.5% Belgian-Style Strong Pale Ale Honey Bru Bru “Go Go Juice” brewed with desert honey and aged in a red wine barrel. In the planning stage is a battle between Henderson and Vegas breweries tentatively slated for October.
As always, great beer happens in Vegas! www.lvfnbpro.com
SoCalfnbpro.com
By K. Mike Masuyama Ph.D.
West Eats East—Asian Foods: Chinese, Korean, Japanese The Chinese, Korean and Japanese
are representing Asian foods or cuisine in our eating. They are all brothers or sisters, being born from Chinese civilization and then nurtured by respective geography, climate, supplies and customs over years. Brought by immigrants, these are the primary foods for the ethnic groups available at their retail stores or eateries. They have also become exotic foods for the mainstream people who occasionally eat at restaurants rather than for the purchase at retail stores for cooking. They are among ethnic foods which have diversified our diet and business. Here I have no intention to divide them precisely or elaborate for better or dislike of each cuisine. Politically correct I must be, when talking about ethnic foods on our table.
China is one of the four origins of civilization and the center of the Oriental culture which has given all aspects to every corner of the Asian continent, its surrounding areas and even to the West through the Silk Road. China is the father of Asian culinary, but here in America is one of the latecomers. China is a vast country where people ate flour-based food in the dry north and rice in the damp south as a staple, when simplified. A distance always existed between harvests and mouths, which required transportation and preservation of food just like in our land. Use of heat was an absolute, integral part of cooking for food safety. Steaming, boiling, baking, grilling and frying are among the cooking methods, which we can witness in a dim sum restaurant. Eating uncooked or raw may have been done in seashore areas but not commonly practiced by the majority. In turn, sushi had no chance to be born
Traditional yet New Perfect Soy Sauce Flavor without the Color! A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods www.whitesoysaucefood.com 8 The Las Vegas Food & Beverage Professional I August 2015
Mike Masuyama is a bi-cultural science-technologybusiness consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles. “Ask Doctor Sake” was his last series in this journal.
in China. It has been historically liberal and generous to religions or foreigners by engulfing them into its own culture rather than excluding. Rarely observed was food taboos or prejudice. People eat everything moving and four-legged except for a table or chair, which is commonly joked. Contract labors for gold rush, transcontinental railroad construction and agricultural development on the west coast brought it here. Some of them worked as cooks or cooked for other laborers or employers, who hesitated to eat it in the beginning but accepted gradually. It was different but safe and palatable by cooking in high heat in a wok with a variety of ingredients with vegetable oil and exotic sauces. Its eatery has been casual and less expensive, spreading to all over the country. Chinese is a big brother or sister of all Asian food-cuisine here. The Korean cuisine is emerging into our eating with BBQ beef (Bulgogi), soft tofu stew (Sundobu or Soondobu), hot vegetable pickles (Kimchi) and more, lately. Korea, located under inescapable influence from the neighboring giant, China, tried keeping separate sovereignty, culture and language, or also staging transfer of technology and culture to Japan. They switched from Buddhism to Confucianism which did not forbid eating four-legged animals. Its beef BBQ flavor is welcomed by many of us. Sundobu is a boiling soup dish with a choice of beef or seafood and also degrees of hot taste usually with steaming cooked rice in a magma-hot rock bowl. Do not touch either one or you will char your skin instantly. Usually several side dishes and Kimchi pickles are also served in small plates onto the center of the table. Hot in taste is a major characteristic we recognize. Red hot pepper went there in the 16th century from the New World via Europe and Japan. Without Kimchi they cannot survive for a single day, a good Korean friend of mine says. It is UNESCO’s intangible cultural heritage. Japan is at the end eastbound from China, no land further east. Almost everything can be traced back through Korea to China except some directly from the south by sea. Soy sauce, miso, tofu and chopsticks are all shared by these Asians, though the current forms differ accordingly. Japan is an island region surrounded by sea, where abundant foods are available from turf and surf. A distance from harvests to mouths is short enough to enable to nurture eating fresh or uncooked. Remember sushi was born here. Herbs or spices were developed primarily with seafood to deter fishy odor. Its diet habit was influenced by the imported Buddhism discouraging to eat four-legged animal foods, which made people omnivorous with the plant origins. All Asian eating shares the same values for health management, medicinal anticipation and enjoyment. Despite the unique ethnicities, there appears some mingling or overlapping recently. A so-called instant noodle or Ramen noodle soup was developed by their coalition, which has spread all over the world, often being used for emergency meals in disaster areas. Sushi is another example, which is served at Chinese buffets or many sushi restaurants owned by Koreans. Asian foods or cuisine has the same roots but developed separately, which are being fused in our melting pot of the cultures from all over the globe. www.lvfnbpro.com
FOOD FOR THOUGHT
Be a BBQ Boss This Summer
By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
Grilled Steak & Chicken Kabobs
Not everyone is born to grill. For some of us, grilling comes easier than for others. With grilling season here though, we thought it’d be a good idea to brush up on some tips and tricks that can help make you a backyard BBQ star.
Not all foods require the same cooking temperature. It’s best to disperse your charcoal so that you create “heat zones.” Simply divide the grill into direct and indirect heat zones with radiant and dry convection heats respectively. An easy way to ensure your food doesn’t stick to the grill is to take proactive measures and coat the grill beforehand. Wait until your grill is reasonably hot and, using tongs, apply a paper towel that has been dipped in vegetable/canola oil to the surface of the grill. Every BBQ needs a hearty dose of grilled veggies. Don’t risk drying them out over an open flame. Coat them with canola oil before grilling to keep them moist and delicious. For a complex smoky flavor, try adding some wet wood chips (soaked for at least 30 minutes in water) to your charcoal or gas. Apple wood and cherry wood chips are crowd favorites, but we have found great success with hickory chips as well. www.lvfnbpro.com
Any food you are going to grill remove from the refrigerator 30-45 minutes before cooking. Give it a chance to come to room temperature. For the best steaks or chops one flip is really all you need. You won’t disturb the meat as much and it will retain more of that sweet delectable juice. Plus, everyone at your party will think you’re a pro for having neat grill marks. Remember that BBQ sauce has sugar, and sugar burns very easily. Wait until your meat is nearly done to apply sauce and avoid ruining the flavor, or better yet apply it as you remove it from the grill. It doesn’t need to cook. Remember to salt your meat just before you put it on the grill, otherwise salt will preemptively draw out the moisture, which you so desperately want from your meat. It is ESSENTIAL! Letting your meat rest after cooking gives it time to redistribute its natural juices, resulting in a much more flavorful dish. Patience is key. You might also consider brining your meat for an hour or so before cooking. This adds much juicier flavor be it beef, chicken, turkey, pork, lamb, game or any veggies. A simple brine recipe is: ½ gallon water and add 1 cup sugar and 1 cup salt and stir to dissolve. Also, you can grill almost any fruit and the outcome will be delicious. Experiment a little and find out which fruits suit your tastes the best.
3⁄4 cup dry sherry 1⁄2 cup soy sauce 4 tablespoons canola oil 3 garlic cloves, minced 3-4 chopped green onions 1 tablespoon fresh ginger, minced 1 pound chuck steak, cut into 1 inch pieces 1 pound chicken, cut into 1 inch pieces 1 red bell pepper, cut into 1 inch pieces 1 yellow bell pepper, cut into 1 inch pieces 1 green bell pepper, cut into 1 inch pieces 1 white onion, cut into 1 inch pieces
Skewers
Combine sherry, soy sauce, oil, garlic, green onion and ginger in a 1 gallon zipper bag. Squish to combine. Add meat, peppers and onion. Refrigerate at least 1 hour, overnight is better. Soak bamboo skewers, or use metal ones. Preheat grill to medium high heat. Alternate skewering meat and veggies until all ingredients are used up. Place kabobs on grill, turning every two minutes to desired doneness. NOTE: The peppers and onions will remain crisp tender. If you leave the kabobs on until the veggies are soft, your meat will be way overdone! If you prefer softer grilled veggies, make separate kabobs for meat and veggies so the veggies can cook longer. Also, if you want your beef medium rare, make separate kabobs for the beef and the chicken. Yield: 6-8 servings
August 2015 I The Las Vegas Food & Beverage Professional 9
By Chef Allen Asch
La Rue Marche Café Grand Opening
Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
Last month I had the opportunity to attend the grand opening of a new restaurant on the cusp of the Whitney and Paradise sections of the city. La Rue Marche Café, on the East Side of Las Vegas, near the corner of East Desert Inn and Eastern Avenues had been open for a few weeks for breakfast and lunch and just recently added dinner to the late afternoon tapas menu. Chef Jesus Cibrian and his wife and Pastry Chef Leslie have been in the restaurant business here in Las Vegas for a long time and have utilized their considerable knowledge and experiences to open this very eclectic restaurant. One of the best things about these owners and their philosophy is that they are trying to build the restaurant into a community property. His customers so far have been very receptive to his concept; many of them have become regular customers in a very short period. Both chefs have extensive experience in Las Vegas, as well as other locations around the county including Phoenix and different parts of California. The chefs have brought that
experience to their new restaurant, and the name translates into “Walking Street.” The menu at La Rue Marche is very eclectic, showcasing the international training and experience gained by this culinary couple. Chef Jesus, while working for Aramark, cooked at the Atlanta Olympics and was the Executive Chef at the Olympic Village in Athens, Greece. This experience helped him generate his very diverse menu. The foods available at the opening included the cuisines of Italian, Asian, American, Spanish, Mexican and French. The foods were available via butler service, buffet and a live cooking station. The variety of services leads me to believe that a catered event at this location would surely impress guests.
10 The Las Vegas Food & Beverage Professional I April 2015
The restaurant wants to be a full service neighbor in the community. They have great plans for the facility that include a coffee house, bistro style restaurant, patisserie and bakery, produce and flower market, as well as the catering operation. Chef Jesus also plans for a cooking club that will teach step-by-step instructions for food preparation as well as possible field trips to local food related operations, depending on the needs and wants of the members. The restaurant is located 2.5 miles from the Las Vegas Convention Center and is open from 9 a.m. to 10 p.m. You can learn a lot more by visiting the restaurant’s website at: www.laruemarchecafe.com. www.lvfnbpro.com
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6960 W Warm Springs Road #130 • Las Vegas, Nevada 89113 (1/2 block west of Rainbow Blvd)
702-642-1100
• Open to the Public • Restaurant Quality Spices, Herbs, and Blends • Over 250 Spices, Herbs and Blends • Sold by the Smidgen, Pinch, Dash, Ounce or More • Foodservice Pack Sizes Available • Blended and Packed on Premises • Sign up at www.thespiceoutlet.com
6960 W Warm Springs Road #150 • Las Vegas, Nevada 89113 (1/2 block west of Rainbow Blvd)
702-534-7883 • www.thespiceoutlet.com Mon-Sat 10am - 6pm
By Chef Allen Asch
Chef Talk Cuban Food
With the opening of diplomatic relations with Cuba I thought I would share with you some of the food and dishes that you may encounter if you are fortunate enough to travel there. I luckily had the opportunity to travel there two years ago, before the changes started to happen. The most amazing thing that I noticed while traveling there was the total lack of anything American, except the prerevolution era cars that are still on the road throughout the island of Cuba. The island nation, the largest in the Caribbean, is made up of two main islands and almost 4,200 smaller ones. Its total area is about half the size of Nevada. The island is 780 mi. long and 119 mi. across its widest points and 19 mi. across its narrowest points. Havana, the capital, has about 2 million people in an area the size of Las Vegas, a rectangle of approximately 12 by 13 square miles. Christopher Columbus arrived in 1492 changing the country forever. Prior to his arrival the Arawak Indians were the only residents of the island. Columbus brought sugar cane with him, which has become the biggest cash crop in the country. Upon his arrival the Spanish government also took over Puerto Rico and the Dominican Republic. With their arrival they brought foods and culinary techniques that they were familiar with. By the 1600’s the Spanish government created a farming nation that needed to have workers, since the original natives were killed off or fled because of the European diseases and the workload that was required of them. This is when African slaves were brought in to help with the harvest and building of the great city buildings. The slaves that were brought came from the entire African continent and with them they brought their many cultures and their food needs, including the widespread growing of plantains. This helped develop the culinary fusion that makes up Cuban cuisine. The east coast of the island is mostly agricultural so the African influences are more prominent there, while the west coast is more influenced by the European settlers. The east coast additionally has influences from other Caribbean islands such as Puerto Rico and the Dominican Republic, while the west coast has additional influences from the Chinese diaspora. They were also brought in for help with the farming needs, but were able to earn their freedom after 8 years of servitude. Some of the differences include east coast using red beans and a large amount of meat while the west coast uses black beans, seafood and eggs. The cooking style also includes more of a Spanish influence, such as finger food and tapas.
12 The Las Vegas Food & Beverage Professional I August 2015
Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
One of the main food components is sofrito. Like many cuisines, countless dishes include a combination of ingredients that add flavor, moisture and nutritional value to the national dishes. Sofrito is a combination of peppers, onions, tomatoes and garlic. This is usually stewed before adding to dishes. This component shows the strong influence from the island of Puerto Rico. After the Revolution every family was given a chicken, so eggs are an important component of the diet. This also led to chicken being a component of the diet; a breed of chicken, the Cubalaya, is distinct to the island. Most of the animals eaten on the island are used in agriculture or for procreation, making them older and with tougher muscle structure. This led to the main cooking technique to be braising or stewing to help tenderize the meat and create flavorful sauces to go with them. Another strong component of the cuisine is a heavy use of spices. Many spices are indigenous to the area, since most spices grow best within 15 degrees either north or south of the equator. Rice and beans is another common dish locally called “Moros y Cristiano.” Moros is the black beans which represent the Moors and Cristiano is the rice which represents the Christians. This dish dates back to the Spanish influence in the Cuban diet. The influences of the United States on the cuisine of Cuba are historical and amazingly still a huge part of the current environment. One of the most recognized Cuban dishes in the United States is the Cuban Sandwich. This item was actually created in the United States in the late 1800’s, when there was a lot of movement for tobacco workers between the United States and Cuba. One of the most educational parts of my trip was learning that the airport has 2 terminals, one for flights from the United States and one for the rest of the world. America is Cuba’s largest supplier of food and agriculture with the huge amount of humanitarian aid the government sends to the island. Exports include pork, chicken, turkey, corn and soy beans.
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Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.
Two Wine Events= A Whole Lot of Fun! Grape Stomp, Brio Tuscan Grille at Town Square What is a grape stomp, you might ask? Why, it’s a fun, whimsical way to enjoy wine, of course! Brio Tuscan Grille at Town Square hosted a special event on June 4th, where guests had the opportunity to literally “stomp” grapes in buckets and enjoy cocktails and appetizers while listening to the unique playlist of music by Jeremy Cornwell. Brio translates to “full of life” in Italian, and serves authentic, northern Italian cuisine with offerings that cater to a variety of tastes from steaks to seafood. The event was hosted to showcase Brio’s delectable selection of happy hour menu (priced at $4-6) and small plates, along with the beautiful patio area of the restaurant. The happy hour specials are available on weekdays at both locations: Town Square and Tivoli Village, and also offers $5 martini Wednesdays or $5 wine Thursdays from a selection of ten wines. http://www.brioitalian.com
biologically different, so why would you listen to anyone but yourself?
Ceja Wine Dinner, Tuscany Suites & Casino
Dessert
On June 23rd, I had the fortune of attending a wine dinner featuring Amelia Morán Ceja, President of Ceja Vineyards. Very rarely do you discover a Napa winery owned by a first generation Mexican-American family, and Ceja Vineyards has grown to become a highly respected brand that rivals its top competitors in Napa Valley. With over 140 years of collective experience in the wine industry, Ceja Vineyards is a family owned winery focused on making wines that “are not only good by themselves, but are great with food as well. Our mantra [is to make] wine that expresses the birthplace of the vineyard.” Here’s what Amelia Ceja had to say during the spectacular wine dinner at Tuscany Garden.
Fun Fact
Our Chardonnay and Pinot Noir were poured for President Obama’s inauguration during one of their balls.
Ceja Vineyards Wine Dinner Menu
(Wine Distributor: Vin Sauvage)
First Course
Bresaola Salad—Thin sliced bresaola, arugula and parmesan with Meyer lemon vinaigrette. 2012 Sauvignon Blanc, Sonoma Coast, CA
Second Course
Pesto Linguini—linguini tossed in housemade pesto with charred heirloom tomato 2012 Pinot Noir, Carneros, CA
Third Course
Roasted Lamb Chop—parsnip puree, roasted baby heirloom carrots, crispy potatoes, finished with a mint-infused Merlot reduction. 2011 Merlot, Carneros, CA Tiramisu
Connection to the Land and the People
We craft wines that vineyards allow us to make. We grow the most balanced grapes, respect and protect the environment and the people who work in the vineyards. I feel very strongly about making sure that farm workers have a voice. We also do a lot of training. Everyone understands grape growing, winemaking and our story.
Amelia Ceja’s advice on drinking wine?
Having started as farm workers, it’s really important that we nurture the next generation too. We don’t patronize anyone; Millennials don’t want to be patronized. They like to explore wine on their own…we wanted to make wine exploration democratic, where you don’t need to know anything about the wine to enjoy it. You either like it or you don’t, period. I believe it’s more fun and once you start enjoying wine regularly, you’ll want to know more, and more, because it’s so fun. Do you need to know anything about wine to enjoy it? No! You either like it or you don’t. Don’t listen to anyone else! Drink the wine that you like because you should only please your own palate. Remember, in wine exploration, you use all your senses, and we’re all www.lvfnbpro.com
Look for a future issue showcasing Ceja Vineyards and their rich family history! In the meantime, browse their website for wines and more! https://www.cejavineyards.com Until next time, Cheers~! Alice
August 2015 I The Las Vegas Food & Beverage Professional 13
By Bob Barnes
What’s Cooking
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Chef Enrico Sautto
Hearthstone Kitchen & Cellar at Red Rock Resort—Chef Brian Massie’s First Vegas Venture Off the Strip Acclaimed Chef Brian Massie has enough accolades to fill a three-ring binder, including hosting a dinner at the distinguished James Beard House in NYC last year, a rare privilege very few chefs are granted. Chef rose to the apex of the culinary world and as Corporate Chef of the Light Group in Las Vegas, oversees restaurants across the Strip, including BRAND Steakhouse and Diablo’s Cantina at Monte Carlo, Citizens and Red Square at Mandalay Bay, Fix at Bellagio and Stack at The Mirage. After proving his acumen, he has now ventured off the Strip with his latest accomplishment, Hearthstone Kitchen & Cellar at Red Rock Resort. Upon entering you’ll find a classy décor composed of a mixture of reclaimed wood, brick and raw materials; and an open feel and bright ambience enhanced by a high ceiling, open kitchen and large windows looking out onto the restaurant’s patio next to the water features at the main entrance of the Resort. The expansive space includes a charcuterie station, oyster bar, pizza making station (more on that later) and a long mixology bar. While the décor is touted as urban-rustic, there’s a good deal of comfortable touches, such as cushioned booths, couches and shuffleboard tables. Chef Massie wisely appointed Chef Jordan Hoffman as Executive Chef. Jordan’s resume includes positions at several respected fine dining establishments such as L’Atelier de Joel Robuchon at MGM Grand, The Ritz-Carlton in Dearborn, MI, the Delano in Miami and he has worked with Massie at Union, BRAND and Stack. Chef masterfully executes a menu filled with house-made charcuterie, spreads, pates and rillettes; several cheeses; and hearthfired delights, like the extremely tender Charred Octopus that is blanched, braised and wood roasted and served with smoked potatoes and chorizo aioli. A wonderful seasonal dish is the Heirloom Watermelon Salad, composed of Greek feta, avocado, red onion, mint vinaigrette and compressed watermelon that explodes with intense flavor of the summery melon. Most menu items come with several items that contribute to the goodness of the dish. Case in point is the Poached King Salmon, a wonderful succulent entrée that is worth ordering just for the pea puree that accompanies it. Equally moist is the juicy and savory Rotisserie Chicken, complemented with arugula salad and hearth-roasted tomatoes. A not-to-be-missed side is the Grilled Broccoli, which doesn’t sound particularly enticing until you experience its topping of toasted bread crumbs and scrumptious white anchovy dressing. 14 The Las Vegas Food & Beverage Professional I August 2015
The restaurant’s name is apropos, as the name represents a hearth being the center of a home and a focus on flame. Here, two large hearth ovens burn pecan wood, with one fired for the various appetizers and the other for the flatbread pizzas. Speaking of which, next to the sizeable raw bar you’ll find Pizza Chef Enrico Sautto demonstrating mastery of his trade as he rolls the dough by hand. We are blessed to have Chef Enrico with us and there’s no one more charming than this native Italian. His family owns the oldest pizzeria in Napoli (or Naples to those who don’t speak Italian), Antica Pizzeria Da Michele, dating back to 1870, where he learned his trade. You can experience a piece of Italy through Chef’s family recipe D.O.C. with buffalo mozzarella, basil and chili, which uses the same tomato sauce as those he made back home. The wood burning oven fired at 950° bakes the pies in 90 seconds resulting in true Napolitan-style pizza with a crust that’s charred and covered with more sauce than cheese. I also highly recommend the Meatball Flatbread with ricotta and mozzarella and topped with the same short rib meatball offered on the appetizer menu. In the unlikely event you have any room left for dessert, or even if you don’t, you’ll owe it to yourself to celebrate your birthday or non-birthday with the Dark Chocolate Birthday Cake with sweet and salty frosting that arrives with four lit candles and is large enough to feed 3 or 4. Other worthy desserts are the Hearthstone Secret Dessert made with sourdough pancake yeast and cooked in a cast iron pan with huckleberries, Meyer lemon curd, sweet ricotta and amoretti crumbs; and the house-made brown butter banana ice cream. From the packed house on a recent Thursday evening when I visited, it would appear locals and tourists alike have caught on to the great deals, superlative creations of Chefs Jordan and Enrico and Hearthstone’s relaxed and fun ambience. Next, opening in September just steps away will be Salute, offering Italian specialties, helmed by Chef Luciano Sautto (Chef Enrico’s brother). www.lvfnbpro.com
Photo by Joe Urcioli Photo by Joe Urcioli
various hotels and casinos in Las Vegas. He is joined by native Las Vegan Jason Ymson, who gained experience working at a variety of quick service and fine dining venues at numerous hotels and casinos on the Strip and is doing double duty as GM and Room Chef. Silverton Executive Chef Chris Fearnow, Bob Barnes, GM Room Chef Jason Ymson and Executive Room Chef Chung Ping Yu
WuHu Noodle at Silverton Debuts Serving Authentic Asian Cuisine
WuHu Noodle opened on July 3 at the Silverton Casino Hotel. The name means 5 Lakes, a reference to a Northern China region, and the small 44-seat restaurant features a menu of Chinese, Japanese, Vietnamese and Thai cuisine. Silverton Executive Chef Chris Fearnow said, “We didn’t have any Asian restaurants and WuHu will be marketed more to Asians. Although there are a few dishes that are Americanized, like Honey Walnut Shrimp, most are authentic dishes made fresh and cut by hand, like the handmade dumpling; and there are several vegetarian-friendly and healthy options.” Dishes are truly authentic, thanks to Executive Room Chef Chung Ping Yu, who began his culinary career in Hong Kong when he was 18 years old and has spent more than 20 years at
Signature dishes include Singapore Noodles with shrimp, shredded pork, egg, bell peppers, bean sprouts, onions and an essence of curry; Shu Mai made with shrimp, pork and black mushrooms; Roasted Duck Cantonese Style; Japanese Ramen (choice of shoyu, miso or tontaktsu) with BBQ pork, tea-braised soft boiled egg, bamboo shoots, red ginger and mushrooms in a rich broth; and daily dim sum specials. An interactive kitchen viewing area allows guests to individualize their orders and watch chefs prepare their creations. WuHu Noodle is open daily for lunch, dinner and expedited service for diners on the go.
Nevada Restaurant Association recently passed new tax regulations. Notable industry attendees included NvRA Chairman Sebastien Silvestri of The Venetian and Palazzo, Joe Essa of Wolfgang Puck, Brett Sutton of Sutton Hague Law Corporation, David Dahan of Orgill Singer & Associates, Edwin Prud’homme of Prudhomme Law Offices, Lorri Davidson of Southwest Gas, Glenn Garofalo of Nelbud and John Foster of Desert Meats.
(l-r) Warren Hardy, Aaron Ford, Ben Kieckhefer and Sebastien Silvestri
It may be summer
but the Nevada Restaurant Association remains hard at work promoting, protecting and educating those about our industry. This past month guest speakers including Aaron Ford, the Democratic Minority
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Floor Leader Senator, and Senator Ben Kieckhefer, the Republican Assistant Majority Floor Leader, gathered for a PAC breakfast at Ferraro’s to give a fantastic presentation on legislative issues affecting Nevada businesses. Warren Hardy, lobbyist for the NvRA, was on hand to moderate the discussion, which covered the
Chef, owners, operators and industry professionals had the opportunity to mix and mingle quite a bit over the summer. In June the Association hosted a bowling tournament in conjunction with the Nevada Hotel & Lodging Association at the Orleans Bowling Center. Katsuya at SLS hosted the July monthly gathering, and we look forward to welcoming the industry at the Nevada Restaurant Association’s August Mix & Mingle, which will be held at Carmine’s inside The Forum Shops on August 27 from 5-7 p.m. Restaurant operators, managers and chefs are welcome to attend free of charge. NvRA Allied Members are $15, nonmembers $25 and admission at the door is $35 and includes light appetizers, one signature drink and the opportunity to meet industry professionals.
August 2015 I The Las Vegas Food & Beverage Professional 15
16 The Las Vegas Food & Beverage Professional I August 2015
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The LINQ—Much More Than the Big Wheel in Town
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
shakes and smoothies and design-your-own drink options with choice of fresh-pressed juice, fruit and supplements such as chia seed, protein powder, wheatgrass, flax seed and whole-grain oats. Of course it’s Vegas, so you can spike everything on the menu or choose the house-made Sangria with organic Pinot Noir, Absolut Berri Acai Vodka, red apples, red grapes, blueberries, orange raspberries and orange blossom honey. The Squeeze menu items are also delivered to the newly-opened Spa at The LINQ.
Photos by Joe Urcioli
GM of Beverage Operations T.J. McNally and Assistant Manager Chris Sailer
A
3535 Infusion Bar
fter transitioning from Imperial Palace to the Quad and last year to The LINQ, the Strip resort has been known for its main attraction, the High Roller. Now, after several million dollars in renovations completed, in addition to luring in both tourists and locals to the highest observation wheel in the world, an assortment of bars are delivering unique libations that stand out for both creativity and excellence. 3535 Infusion Bar, named for The LINQ’s Las Vegas Blvd. address and also for its number of house-made infusions, is located in the center of the casino and has the distinction of doing something no other bar in Vegas is doing, infusing spirits using syrups and fruit purees to make creations featuring favorite flavors you could have only fantasized about. Like heat? Then you can handle the El Fuego made with mango citrus & jalapeño-infused Sauza tequila, agave nectar, mango purée and house-made sour mix; or Sushi-Tini made with wasabi & ginger-infused Bombay gin with fresh citrus and soy honey reduction rim. Think everything goes better with bacon? The aptly-named Pig Newton features ancho & bacon-infused Jim Beam bourbon, fig-infused Jack Daniel’s Tennessee Honey, sweet vermouth and orange bitters. Like coffee in your drink? The Espresso Bourbon is Maker’s Mark bourbon infused with espresso coffee beans made by aging in a www.lvfnbpro.com
mini-barrel for a minimum of 30 days. Can’t decide on which one? No problem, as you can order a flight of three different 2 oz pours before deciding which to commit a full pour to. 3535 was honored by Vegas 2 LA Magazine as one of the Best New Bars of the Year in 2014. The masterminds behind the creative offerings are General Manager of Beverage Operations T.J. McNally, Beverage Operations Manager Eddie Famania and Assistant Manager Chris Sailer. The trio work together experimenting with different flavors, such as three delights I was treated to during my visit: one with Skittles-infused SKY Vodka, one with Nutella-infused Herradura Tequila and the third with Sriracha-infused Sauza Tequila. Readers of my beer column may remember Chris Sailer, whom I talked about in my coverage of Hi-Scores and later Shakespeare’s Pub when he was helming their kitchens. Now Chris uses his chef background to be creative with drinks using fresh fruits and vegetables. Chris said, “Creating beverages is more fun. I don’t have to follow a menu, and can use the knowledge I have to mix culinary into beverage, like mixing cooked apple, cinnamon and brown sugar with Bulleit Bourbon.” Heading on out to The LINQ Promenade you’ll find Squeeze, offering freshly-made healthy
Beer lovers aren’t left out, with TAG Lounge & Bar located in the casino next to O’Sheas, offering more than 200 craft beers. The list is ordered by beer style and iPads provide details on each beer. A combination beer bar and sports bar, 48 TVs are scattered throughout and gamers can enjoy free play on 6 PlayStations. While the majority of beers are offered in bottles, two selfserve tables are equipped with four taps featuring beers from the same brewery, which during my visit was Speak Easy. All of TAG’s bartenders are Cicerone Servers who are well-trained on the beer selection, which has notable beer gems such as Dogfish Head Palo Santo Marron, Kasteel Rouge, Old Rasputin, and local brews Big Dog’s Dirty Dog IPA and Joseph James Citra Rye. You won’t pay Strip prices here, with most beers $7 and 12 oz pours at the draft tables $5. Your tour of The LINQ is not complete without stopping in at Guy Fieri’s Vegas Kitchen & Bar. Open for breakfast, lunch and dinner, General Manager Joe Opalewski and Executive Chef Tony Leitera do a great job leading their team to provide a great meal in a relaxed and fun atmosphere. Two of the more creative dishes are the General’s Wings covered in a sweet & spicy sauce, topped with toasted sesame seeds and jalapenos, and served with crushed wasabi peas, rice crackers and peanuts for dipping; and the Guy-talian Fondue Dippers—pepperoniwrapped breadstick twists with a sausage and Swiss cheese dip. The aforementioned venues are ably overseen by our friend Jay Bluhm, The LINQ Hotel & Casino Director of Food and Beverage. If you thought The LINQ’s only attraction was the humongous observation wheel, you now know that’s not the case. Go check it out in person and tell them I sent you! Cheers!
August 2015 I The Las Vegas Food & Beverage Professional 17
By LeAnne Notabartolo
Good for Spooning
Photo courtesy of LeAnne@GoodforSpooning
Kerry ClasbyThe Intuitive Forager
A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat. She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com
Kerry Clasby
Growing up on the east coast Kerry Clasby
was no stranger to farm stands and farmers’ markets. They are literally everywhere. In California she found them there as well, but not in Las Vegas. With a background in education, sales & marketing and business, she did the only sensible thing. She followed her intuition and started one here. And boy has it grown! She talked with family farmers, educated herself through hands-on time at the farms, and through reading and talking with clients. She is a wealth of information on produce, the health benefits of nearly everything she sells, and what is in season at any time of the year. Kerry forages through the farms’ offerings to bring us the best and she follows her instinct on what to choose. In 2007 Kerry, with the help and urging of Mario Batali, started to bring farm fresh produce to the Vegas Valley, running the market out of Batali’s warehouse on Dean Martin Dr. It started out as a way for the Strip chefs to get the quality and variety they had been lacking previously. Heavyweights like Batali, Michael Mina, Joel Robuchon and the Blau Group all began shopping at the market and the local community jumped on the bandwagon and began shopping too. MTO, Grass Roots, VegeNation, Pizza Rock and Carson Kitchen, all in the downtown area, get their produce from the market now as well. Recently Southern Wine & Spirits has gotten in on the action, sourcing ingredients for their in-house development kitchen from the market. With everexpanding cocktail programs in all the casinos and many bars, mixologists are on the hunt for new and interesting ingredients to showcase not only great spirits, but the talent of the mixologists as well. The market is an obvious fit. Fantastic fresh herbs and fruits, some used to make shrubs, are in demand as well as less common citrus fruits to round out their ingredient lists. Just like our culinary community, our beverage community is creating sensational seasonal menus of cocktails that highlight produce and herbs at their peak. Everything you see at the market is organic. No commercial farming practices are used in the creation of the beautiful produce. Because we don’t have a vast array of farms here in Nevada, 18 The Las Vegas Food & Beverage Professional I August 2015
leanne@goodforspooning.com.
most of the produce at the market comes from California; however, there is a whole section devoted strictly to Nevada farmers. On any given week, you can go in and find up to 450 different items to choose from. Several varieties of peaches, plums, potatoes and melons were on display in addition to morel mushrooms and of course the ever-popular heirloom tomatoes. In choosing the farmers she deals with, Kerry visits EVERY farm. She investigates their growing practices, their past production and walks their fields. She knows these farmers, their families and what’s going on in their lives. It makes a difference. Any salesperson worth their salt will tell you a personal relationship with the client makes all the difference in the world. That is the case with Kerry as well. Knowing what is going on in the lives of her producers is important to her and it shows. She can tell you the provenance of every single item on display, where it was grown, how it was grown and when it was picked. Does it cost more? Yes. But as the old adage goes, “You get what you pay for.” When you bite into a slice of tomato from the market, it tastes the way a tomato SHOULD taste! The melons and peaches are sweet and juicy. The reasons for this are the produce is allowed to ripen naturally; they are picked at the height of flavor and are at the market in 24 hours. None of that is true when you shop elsewhere. If you want fresher, you’ll have to grow it yourself. When asked why she does this, Kerry responded, “It’s the right thing to do.” I asked her if she meant right for the community, the earth, or our bodies. “All of it!” was her response. After a few location changes, the markets have found two stable locations. You can find weekly markets at both the former bus station at Downtown 3rd Street (at Casino Center) on Fridays and also at the Downtown Summerlin mall (held under the Pavilion) on Saturdays. Both locations run 9 a.m.–2 p.m. weekly. A quick note: bring cash. The market is cash only and the local craftsmen (think handmade cutting boards, small batch soaps, jewelry) and food purveyors (Jamaican cuisine, fantastic granola, micro-roasted coffee, for example) on site appreciate cash as well. Go to www. intuitiveforager.com for more details and to contact Kerry about purchasing the best produce for your business. www.lvfnbpro.com
Carmine’s Celebrates Two-year Anniversary with Summer Italian Festival
Photos by Audrey Demsey
By Aimee McAffee • Photos By Audrey Dempsey
www.lvfnbpro.com
Carmine’s family-style restaurant celebrated its two-year anniversary at its location at the Forum Shops at Caesars, inviting guests to its Summer Italian Festival in its upstairs party space. Old blended seamlessly with new, while patrons engaged in games of bocce, enjoyed the Instagram photo frame or visited the photo booth, complete with props. The music was fantastic, from opera singers to the Rat Pack. Attendees loved everything about the celebration but the food topped the list. Patrons especially enjoyed the cannolis. Veteran cannoli eater, Vincent Capillupo, described the cannoli as the best he has ever had. Party guest Michael Phillips said that the food is excellent, though warns that it’s dangerous to let people spoon their own tiramisu. Southern Wine and Spirits showcased its Aperol, which is very sweet, yet tart, mixed with a champagne topper. It was delicious and refreshing, yet perhaps one of those drinks to imbibe with caution. It tastes much like a Shirley Temple, yet with all the kick of an Italian liqueur. General Manager Anthony Esparza smiled at the positive reviews, “It’s our house. Everyone takes care of everyone. It’s a family. Kitchen training is required for all managers. They learn how to prepare every dish. The Carmine’s experience starts and ends with the food.”
August 2015 I The Las Vegas Food & Beverage Professional 19
Brett’s BY
Happening Developments
MGM Resorts will open a 5,000-seat flexible concert venue at Monte Carlo at the end of 2016 adjacent to The Park and 20,000-seat arena under construction behind New York New York that opens next April. SPEEDVEGAS will transform 100 acres on South Las Vegas Blvd. into a supercar experience destination with a welcome center, café, meeting space and a supercar course opening January 2016. Australian casino mogul James Packer whose group acquired the former Frontier property wants to build a two-tower, 1,100room resort called Alon Las Vegas by 2018. Mandalay Bay’s final resort-wide transformation is the $100 million upcoming redesign of more than 3,000 guest rooms and suites with completion by spring 2016.
Entertainment Highlights
Celine Dion will return to The Colosseum at Caesars Palace Aug. 27 with her residency show. This fall Blue Man Group will move from Monte Carlo to the Luxor while Jabbawockeez changes places and moves to the MGM Grand in the newly renovated theater occupied by Beacher’s Madhouse every Saturday night. Magician Mat Franco, season 9 winner of America’s Got Talent, opens Aug. 5 with a full-scale residency production at the remodeled LINQ Theater. The AXIS at Planet Hollywood has Pitbull visiting with seven performances of his Time Of Our Lives Sept. 23-Oct. 7 and Janet Jackson following Oct. 9 and 10 with her Unbreakable World Tour. X Burlesque and X Rocks producers have expanded their risqué “X” brand into comedy with the premiere of X COMEDY
Uncensored Fun in Bugsy’s Showroom at the Flamingo hosted by comedy veterans Nancy Ryan and John Bizarre and featuring comedians PIFF the Magic Dragon, the “TV Guy” Joe Trammel, and Dennis Blair. Aussie Hunks opened downtown at the D featuring eight classically trained Australian male dancers nightly. Maroon 5 returns for the fourth consecutive New Year’s weekend with performances at Mandalay Bay Events Center Dec. 30 and 31. Drummer Travis Barker will be the first artist to kick off a residency at Hyde Bellagio Aug. 18 through 2016. Steve Angello has been added to the Omnia Nightclub at Caesars Palace DJ roster and debuts Aug. 4. Drai’s Beachclub • Nightclub at The Cromwell features Miguel on Aug. 28 as part of his 28-city Wildheart North American tour. Diana Ross sold out nine shows at The Venetian in April and will be back for nine more dates in November. Bob Anderson starring in Frank The Man. The Music. at The Palazzo Theatre has been extended through December. After a 10-month hiatus, lounge legend Cook E. Jarr is back on stage at Napoleon’s Lounge at Paris. The 18th annual Advertising Community Talent Show will hold its Safe Nest fundraiser on Sept. 11 in the Chrome Showroom at Santa Fe Station.
Dining Expands
Anchor Bar credited with inventing the buffalo wing in Buffalo, N.Y., opened its first West Coast outpost in the food court at the Grand Canal Shoppes. Hussong’s Cantina’s first U.S. location is at The Shoppes at Mandalay Place and now the company has opened an off-Strip outlet in Boca Park Fashion Village. Ferraro’s Italian Restaurant & Wine Bar opened the second location of its new casual food venture Pizza Forte at the Hard Rock Hotel. Bally’s recently opened Buca Café Italiano for breakfast, lunch and dinner and also Tequila Taqueria, an 80-seat Mexicanthemed restaurant and bar open daily from noon to 6 a.m.
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The El Cortez opened a new 24-hour dining concept, Siegel’s 1941, paying homage to Bugsy Siegel. The Silverton opened WuHu Noodle with 44 seats and authentic Asian fare. Tapas by celebrity chef Alex Stratta and California’s leading cold-pressed juice company, Pressed Juicery, opened at Tivoli Village.
Misc. and Retail News The USA Sevens International Rugby Tournament will remain in Las Vegas through 2019 with the next event March 4-6, 2016. Mandalay Bay and Back Bar USA will present the three-day Las Vegas Beer and Barrel Project Aug. 28-30. The La Concha visitor center at the Neon Museum has been named to the Nevada State Register of Historic Places. The Historic Railroad Tunnel Trail at Lake Mead National Recreation Area and Hoover Dam received a national recreation trail designation making it one of only 10 trails nationwide with the designation. A new broadcast studio was unveiled at Lagasse’s Stadium at The Palazzo. French footwear and accessory designer Christian Louboutin is opening a store at The Shops at Crystals this fall. At The Forum Shops new stores opening next year include Sam Edelman, Kate Spade, Canali, Creed, Paul & Shark, Fossil and Vince. Pawn Plaza under construction has revealed two additional tenants So-Cal Speed Shop and Vegas Flip Flops.
Container Park has five new entrepreneurs: Uptown Children’s Boutique, Downtown Beauty Co., Sassy the Boutique, The Pink Tutu Ballet and Vegas Flip Flops. Tivoli Village has new tenants family fashion retailer Gypsy05 and Mint Locker cleaning service. www.lvfnbpro.com
PR Spotlight
Vox Solid Communications Our Seat at the Media Table
Here’s a love letter to Las Vegas
not often written, but if you work in the tourism industry, you know exactly what this is about. Raise your hand if you remember when the city was just a sea of buffets. Accompanying your meal would be a black crayon to scribble in your numbers for Keno as you marveled at the hours of operation and pinched yourself for landing on an incredible deal where less than $10 bought you a meal jam packed with myriad pasta dishes and semi-frozen desserts. Fast forward to 2015. Wait, before you do that - rewind back to the 80s and 90s when chefs such as Andre Rochat and Wolfgang Puck were opening restaurants and everyone asked, “Why?” Why open a fine dining experience like Spago in a “mall” (ahem, The Forum Shops) or Andre’s in Downtown Las Vegas that is “miles” away from all of the action on the Strip? These trailblazers looked at Las Vegas and saw its potential: millions of visitors from around the world, hungering for an experience they could go home and tell their friends and family about. Buffets are great but they knew there was something more. Now let’s look at the dining scene today. Here we are, Vox Solid Communications, a PR agency in the midst of it all. With a team filled with natives and residents with
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decades of experience, we have our seats at the table to be front and center to be part of the conversation with media from around the world who are all clamoring to write about the city and its dining scene. A James Beard Foundation executive once aptly called Las Vegas the “CliffsNotes of the culinary industry.” Everyone you’d ever want to experience are all conveniently located within 10 miles of one another, with not only some flagship location, but also more often than not—the largest restaurant of their respective collection. Now, let’s be honest. There are the naysayers who still regard Las Vegas as just a spot on the map that could never compete with the big cities of New York and our neighbor, Los Angeles. That’s fine. If you read Las Vegas history dating back to the Gold Rush era, many viewed the city as just a resting stop between California and Utah. Tried and true formulas in other cities may work, but another fact not to dispel is no matter what anyone thinks of Las Vegas, there is no other city like it in the world. The 24 hours. The more than 40 million annual visitors. And again, the star-studded who’s who of the food and beverage world on the Strip who are now surrounded by up-and-coming incredible chefs lining the neighborhood streets. (See, it’s true— people who live in Las Vegas don’t live in hotels but actual homes in actual neighborhoods that are now filled with actual chefs.)
In addition to the incredible line-up of restaurants, there are many events that come to the city. From Vegas Uncork’d by Bon Appétit to new food and wine festivals multiplying as the years go by—for the first time in the city’s history, visitors now mix and mingle with locals who consider these food events their excuse for making a pilgrimage to the Strip sans out-of-town guests. “Build it and they will come.” Rochat and Puck knew what they were doing. They paved the way for locals and visitors alike to now be able to say, “I had the best meal of my life and I had it in Las Vegas.” Vox Solid Communications specializes in public relations, social media and online marketing for restaurants, events, attractions and community organizations. The dining client roster includes but is not limited to Alize at The Palms Casino Resort, Andre’s at Monte Carlo, Brooklyn Bowl Las Vegas, Ferraro’s Italian Restaurant & Wine Bar, Glutton in Downtown Las Vegas, Off The Strip at The LINQ and Pizza Forte. For more information on Vox Solid Communications contact Marina Nicola at 702-586-2137, via email at mnicola@ wearvoxsolid.com or visit their website at www.wearevoxsolid.com.
August 2015 I The Las Vegas Food & Beverage Professional 21
Lauro hails from Ischia, a small island just off the Amalfi coast of Italy. His father, a prominent businessman, artist and producer, possessing almost mythic status with the locals, groomed Livio at a young age to understand the fine art of hospitality entertainment, its history and culture. From that important foundation, the course was set for Livio to achieve cocktail super-stardom. Livio was the past national president of the United States Bartenders’ Guild and founding president of the Master Accreditation Program, which is a program that certifies beverage professionals in all aspects of bartending history and technique. Livio currently serves as Senior Key Accounts Director for SWS Las Vegas and frequently lectures to the beverage industry and at the prestigious Harrah Hotel College at UNLV. Armando, is African by birth, but has called many countries home. He was born in Mozambique, speaks five languages and has won competitions all over the world, including holding the highest United States position for the International Bartending Association world competitions. Cheers Magazine has called him “The Best Bartender in America.” Armando’s trademark phrase “Make it fresh…Keep it simple” describes Armando’s philosophy for building drinks for decades. Turns out, his philosophy was
putting together the ultimate cocktail recipe book,” says Livio, “but instead, we settled on developing a system that would allow for the creation of a virtually unlimited number of drinks. We researched the industry and couldn’t find any books out there which explained how to easily mix and understand the drink itself.” So, the men set out to do it themselves. As director of Mixology for Southern Wine and Spirits of Florida, Armando is responsible for promoting the resurgence of classic cocktails and refining the professional bartender’s image; he is behind the bar everyday educating some of the most important leaders in the industry. So, the Twelve Cocktails book also had to have “bar-cred” as he says. “Working for Southern Wine & Spirits is an honor for me and I believe SWS is the most prestigious company in the industry, so I could not put my name on a book that would not hold up well with beverage industry professionals. I think it’s the best book out there because of the system we have developed that really makes sense from the perspective of a professional bartender.” The duo concedes to the fact that there are probably thousands of books that focus on cocktail recipes and bartending technique, but
somewhat prophetic given the return in popularity of the classic cocktails using only the freshest ingredients. With all this knowledge, Livio and Armando thought the logical next step would be to figure out a way to preserve and pass all their knowledge on to the rest of us. Working weekends and late nights, the men experimented with many different themes and layouts. In the end, they wanted to create a book that could be appreciated by a professional bartender, yet could be easily understood by the casual beverage enthusiast. A lower price point was also a consideration, so they couldn’t write a 100 page thesis on topic. Hence, the concept of The Twelve Cocktails was born. Why only 12? Armando says, “Twelve is a number to which we all have a familiar relationship. 12 units in a dozen, 12 months in a year, 12 signs of the Chinese Zodiac…12 is a number easily relatable to many.” The number 12 also happens to be the number that Livio and Armando contend is the perfect starting point to learning how to mix ANY cocktail. Livio recalls the original book was going to be much more comprehensive than the final result. “We originally thought of
that’s not what they were after. Livio determined that of the many cocktail recipe books on the market today, none really do an adequate job at simplifying the memorization of cocktails while describing the historical and cultural aspects, too. This happens to be an area Livio really understands having been the Editor of the United States Bartenders’ Guild Beverage and Bartending Compendium, which was recently included as one of the 50 cocktail books every bartender must own. Livio says, “Including even a brief explanation of the culture and history of each cocktail can help a person understand how to make it, but more importantly, remember how to make that drink forever.” One such example found in the book is the history of the Irish Coffee. “Irish Coffee should always be top of mind as a great drink to warm the soul. Just remember the story of the Americans who visited Ireland during World War II and were greeted with this drink on cold damp days as a warm welcome.” This, and many other stories like it, can be discovered in The Twelve Cocktails. For more information on The Twelve Cocktails visit www. TwelveCocktails.com.
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August 2015 I The Las Vegas Food & Beverage Professional 23
PRODUCT SPOTLIGHT
Sassy Sauces Why not try experimenting with some of your more traditional sauces by adding different products, creating a unique infusion of flavors? At Major we like to be different and believe that you should step outside your comfort zone once in a while in terms of flavor mixing. We like to combine flavors to make dishes that stand out, and what better way to do so than by mixing savory and sweet together. By adding Major’s fruit bases into your existing sauces and oils you can add a real depth of flavor, and they taste great with meat, fish and vegetables. Flavors include Strawberry, Raspberry, Clementine, Cherry and Fruits of the Forest. All five flavors come in simple to use 500g squeezy jars and are supplied with a free applicator nozzle which can be used to neatly decorate your plates or dishes. You can achieve massive cost savings and they also mean you no longer have to rely on
seasonal availability of fruit throughout the year. They are all suitable for vegetarians, are Gluten Free and are made with natural ingredients with no artificial flavorings or preservatives.
“We tried adding the delicious Clementine Fruit Base to our regular Hollandaise Powdered Mix to create a new take on a classic sauce and were all amazed at the results. The Cherry Fruit Base into our popular Demi Glace is also a great one for brown sauce recipes adding a delightful sweet note to your dish,” comments Chris Enright, Development Chef of Major
Products.
The Cherry and Clementine Fruit bases also lend themselves very well to duck recipes and can be brushed on before cooking to give a crisp, glazed outer skin which penetrates a fruity flavor directly into the meat. If you’re looking to add a subtle burst of natural flavor to your sauces, taste the difference for yourself with Majors fruit bases – you won’t be disappointed!
By Shelley Stepanek
Fabulous Steakhouses Center Cut Steakhouse in the Flamingo Hotel greets you with distinctive black and white “everything.” The dimly lit room, seating 120, with private dining rooms holding parties of 10 and 24, all have the same warm feeling. Flat screen TVs are everywhere showing a montage of marvelous pictures of old Las Vegas. The service is warm and really genuine and the staff are amazing in their knowledge of food and wine. The staff is handpicked through a series of tests, including fun questions, while doing mock service trials about service, food and wine. Their premium beef and meats are from U.S. raised cows, 100% free of steroids and hormones. The 20 oz rib-eye or the lobster tail are two superb items to pick from their menu. The rack of lamb, or even their Kobe burger is prepared perfectly. If you are a fan of lobster macaroni and cheese, this is one of their most asked for items. Center Cut has a happy hour with 2-for-1 martinis and call drinks from 5-7 p.m. Open nightly 5:30-10:30 p.m. with 11 p.m. closing on Friday and Saturday. 702-784-8821 BLT Steak in Bally’s, is about as American as one can be, serving traditional fare with a bistro ambiance. All of their beef is USDA Prime or 100% naturally raised certified Black Angus, naturally aged for tenderness and flavor before broiling at 1,700 degrees. BLT Steak is once again serving its Sterling Brunch on the weekends. Bally’s has maintained this tradition for close to 40 years. It’s now presented with a more stylish atmosphere, but the same marvelous service and high quality to be one of the best rated brunches throughout Las Vegas. The fare features caviar, lobster tails, freshshucked oysters, Alaskan king crab legs, and never-ending glasses of Perrier Jouët Champagne, mimosas and bloody marys. There is a 4-6 happy hour and a bar menu. Dinner is 5:30-10:30, till 11 on Friday and Saturday.
Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.
dining, as we provide guests with a one-of-a-kind tableside experience featuring authentic steakhouse fare on a lighter scale.” The “Strip Tease” tasting menu starts at $59 per person for two guests with items such as dry aged 1855 Heritage New York Strip carved tableside, traditional Caesar Salad constructed tableside, Goose Fat Potatoes, Black Truffle Creamed Spinach and a Baked Alaska flambéed a la minute. You can add a Jumbo Shrimp Cocktail for $10 per person, and a special wine pairing for each course, at $25 per person. If you wish to go for a full dining menu, their charred cuts of meats are of the highest quality. There are three other Strip House locations, two in Manhattan and one in Midtown. BR Hospitality maintains a huge roster of top notch restaurants, including the Dos Caminos chair, Atlantic Grills and Sammy D’s in Atlantic City. Dinner at the Las Vegas location is 5:00-11:00, till 11:30 on Friday and Saturday.
Strip House at Planet Hollywood Resort & Casino has created a new late night “Strip Tease” menu featuring small scale, signature dishes prepared tableside, along with a wine pairing option throughout each course. You can enjoy the light experience from 9 p.m. until closing. “We are excited to expand options for our patrons,” said James Gersten, President and CEO of BR Guest Hospitality. “The new ‘Strip Tease’ menu perfectly blends Vegas’ flair for entertainment and unparralled
24 The Las Vegas Food & Beverage Professional I August 2015
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Human Resources Insights
By Linda Westcott-Bernstein Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees. Linda has recently published her self-help book entitled It All Comes Down to WE! with Author House Publishers. Her book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com Website: www.LJBConsulting.nett
No Success Without Accountablility
We’ve all heard the expression “no pain, no gain” and this month’s topic seems to echo those sentiments exactly. It would seem logical that success has a price and sometimes the costs can be high. But what is success if we don’t suffer setbacks, experience challenges and make sacrifices? Don’t we learn from our mistakes so that we don’t make them again? I think that the price I am referring to means that we must be willing to invest all of ourselves: our heart, mind, and soul, into those things and people in our lives that mean something to us. So what does accountability look like? It may look slightly different to each one of us. I define accountability as the willingness to take on a task or effort in its entirety, to do it with full attention to all the details, and to be willing to complete the entire task regardless of the time required. It also means recognizing that you are fully responsible for the success and/or failure of your efforts dependent upon the commitment you are willing to make. It means accepting the blame when something goes wrong, learning from your mistakes, and picking yourself up off of the floor when you fail and starting over
again even when you are tired, frustrated, and/or uncertain what to do next.
be able to focus and keep moving forward toward achieving our goal.
To me accountability is also made up of strength, confidence and responsibility. I believe that we must have strength of faith in order to achieve whatever we wish to achieve in life regardless of the difficulty or challenge. We must also have confidence in ourselves and embrace with all our heart and soul, that we can do something and do it well. Lastly, but not least, we must be willing to take on the entire responsibility, and all the associated risks and challenges, and still
I believe that true success is not handed out on a silver platter, it is earned: one effort, one lesson and even one step at a time. But the true measure of a successful person is how they act around others once they’ve reached it. Are we respectful, considerate and willing to share our secrets, accomplishments and our experiences? In life, I believe that if you are truly successful, you do not have to boast about your success but instead become the symbol of what success looks like to others when it is done right - with all your heart.
I would appreciate input from my readers to help drive the direction of my column this year. Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo. com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book (see brief detail above). Be sure to include your mailing address when sending your responses. 26 The Las Vegas Food & Beverage Professional I August 2015
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The Bottom Line
By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.
Is the Reservations Market a Real Thing? For an illustrious restaurant that typically books out months in advance, there’s a large crowd willing to pay hard cash for a last-minute reservation. While the act of paying for a reservation has long been considered faux paus, there’s another group making a serious push to create this kind of marketplace. App-makers and some business-savvy industry professionals recognize the balance of supply and demand. Demand clearly exceeds supply at the hottest tickets in town, so why not charge for those sacred 7-9 p.m. slots, shrinking demand and increasing profitability at the same time?
Brokering, while potentially helpful to get your restaurant’s name out there, can be quite dangerous. Allowing someone to buy multiple reservations to sell off individually can put your restaurant in a shady light, and can certainly upset someone looking to make/buy a reservation only to find out that they’re all taken as soon as they open up. You may not even intend to sell to brokers, but one person could create dozens of fake accounts to buy in bulk anyway.
Apps such as Resy, which allows users to buy last-minute reservations from partnering restaurants, are gaining traction. In the same way that restaurants allocate a few spots to OpenTable, they do the same for Resy, only Resy charges the customer while OpenTable does not. There are talks of people bidding for reservations [think eBay for restaurants] and even brokers who buy and sell reservations in the same way as one would trade stocks.
Serious legal issues may unfold here. If you do decide to charge for reservations, be sure to seek regular online feedback to detect potential underground brokering as soon as possible.
As this movement begins to take form, owners should keep tabs on how apps like Resy evolve, which major restaurants join in, and how both parties perform financially moving forward. How far will the movement go… will people be paying for all prime-time reservations in the same way that airline passengers pay for exit seats, or will there be a limit to the percentage of tables available for a charge? Consider the following thoughts in regard to whether your restaurant fits this bill:
Know yourself and your customer. Can you handle upsetting some people to reap profit from others? Do you have the demand to support charging for reservations? Are you willing to take the risks associated with this new, fragile marketplace?
Balancing short-term profit and long-term loyalty
There are two types of high-demand restaurants: those in-demand due to prestige [think Gordon Ramsay Steak] and those in-demand due to volume and value [think Mon Ami Gabi for its low price point and PF Chang’s for its national presence]. If your restaurant is in the prestige category, you should think twice before charging for reservations. Think about it from a loyalty perspective. Prestigious restaurants likely rely on repeat customers for more than half of their revenue [food tourism phenomena, such as Per Se and Noma, where people travel specifically to eat there, are exceptions]. If your 7 p.m. Tuesday regular gets booted out by a first-timer willing to pay $25 up front, they’re going to be pretty upset and may take their business elsewhere. Same goes if your loyalists find themselves having to pay for something that was once free. Chances are that the money doesn’t matter to this crowd, but it’s the principle behind the charge that is most damaging. If you’re a high-volume, low-price establishment that has a line out the door every night, maybe you could stand to make some easy bucks by charging for a few guaranteed reservations. For those places with no-reservations policies, where many potential patrons don’t even show up because they don’t want to risk waiting in a long line, this system could open up a whole new customer base. For spots who see too many last-minute cancellations, this could provide some great security.
Monitoring bidding and brokering
If you ever find yourself in a bidding market, be sure that your bid prices align with your brand image. A famous $10 burger spot isn’t going to get as much volume over time when people find out it costs $100 just to get a table. At the same time, a fine French establishment won’t look too fancy if Saturday night bids topped out at 35 cents. Set minimums and maximums [i.e. have a ‘buy now’ option for your max price] and monitor how they affect your volume and overall sales.
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ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com August 2015 I The Las Vegas Food & Beverage Professional 27
American Culinary Federation Chefs of Las Vegas Chapter Page
By Juanita Fryer
Juanita is currently a culinary student at UNLV, previously at CSN and is the ACF Chefs of Las Vegas liaison journalist working at South Point Hotel’s main kitchen in the garde manger department. Born and raised in Asia, she brings a unique view to this industry page! For inquiries and suggestions email Juanita.fryer@lvfnb.com
Here are the upcoming events: August 31
Member Appreciation Family Outing & Buffet The Las Vegas 51’s vs El Paso Chihuahuas Cashman Field 850 Las Vegas Blvd North Las Vegas, NV 89101 Reserve Tickets by August 21
September 1 After yet another successful calendar year for the ACF Chefs of Las Vegas, comes the first big event for the new Chef of the Year, Chef David Simmons, the Member Appreciation Family Outing & Buffet and Las Vegas 51’s baseball game at Cashman Field on August 31.
Poker Tournament Fundraiser South Point Hotel and Casino 9777 S. Las Vegas Boulevard Las Vegas, NV 89183 5:30 p.m. sign-up and 6:30 p.m. start
September 19
ACFLV Free Certification Workshop The International Culinary School The Art Institute of Las Vegas 2350 Corporate Circle Henderson, NV 89074-773
28 The Las Vegas Food & Beverage Professional I August 2015
Sept 25 - 26
ACFLV Smokin! BBQ Cookoff Whopping $20,000 Prize Competition! Las Vegas Sports Center 121 East Sunset Road Las Vegas, NV 89119
September 27
ACFLV Smokin! BBQ Cookoff Best Ribs “Braggin Rights” Competition Las Vegas Sports Center 121 East Sunset Road Las Vegas, NV 89119 For more information and to download applications visit http://www.acfchefslasvegas. org/acflv-eventschedule.htm.
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Events
ad index Al Dentes’ Provisions sales@aldentes.com 702-642-1100
AUGUST August 7
San Diego Spirits Festival Port Pavilion on Broadway Pier www.SanDiegoSpiritsFestival.com
August 7-9
Western Foodservice & Hospitality Expo Los Angeles Convention Center www.westernfoodexpo.com
August 20-23
Gentlemen’s Club Owners Expo & Tradeshow New Orleans Hilton www.edpublications.com
Lucky Rice San Francisco Feast Bently Reserve www.luckyrice.com Aces & Ales 6th Annual Strong Beer Fest Nellis location www.acesandales.com Eat-Drink-SF Fort Mason San Francisco www.sfchefsfoodwine.com
Keep Memory Alive Event Center page 2 www.kmaeventcenterlasvegas.com 702-263-9797
Audrey Dempsey Infinity Photo page 16 www.infinity-photo.com 702-837-1128
Major Foods www.majorproducts.com 702-838-4698
page 25
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 27
Niigata Sake Festival http://sakenojin.jp/english 025-229-1218
page 28
Bivi Sicilian Vodka www.bivivodka.com 631-464-4050
page 29
SoCal Food & Beverage Professional page 7 mike@lvfnb.com
BJ’s Restaurant & Brewhouse page 30 www.bjsrestaurants.com 702-851-8050
August 22-23
NATIONAL PANINI MONTH
page 11
The Perfect Puree www.perfectpuree.com 800-556-3707
page 31
page 16
The Spice Outlet www.thespiceoutlet.com 702-534-7883
page 11
August 23-25
Con Arts Las Vegas www.conartslv.com 702-260-3320
page 12
Uncle Steve’s www.unclestevesny.com.com 718-605-0416
page 31
August 23-26
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
page 16
August 28-30
JCCNV www.jccnevada.com 702-428-0555
The Las Vegas Beer & Barrel Project Mandalay Bay www.lvbeerbarrelproject.com
Western Foodservice & Hospitality page 32 www.westernfoodexpo.com White Soy Sauce www.whitesoysaucefood.com
page 8
Let’s Get Together at BJ’s! Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES® Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT
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