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Issue 11 Volume 19
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DE-CODING
Cรณdigo 1530 Tequila
December 2019
CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER
6 Cover 10 22 25
10
Back Cover
WELCOME TO THE DECEMBER ISSUE OF THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL and the last month/issue of the year. Once again we are offering our advertising special for both our Las Vegas and SoCal publications, and our traditional year-end Half Price Sale. From now till the end of this year you can purchase any size print ad at 50% off, so a full page ad that was $1,200 is $600 and a half page ad at $700 is only $350. We will make it even sweeter by including a dedicated e-blast to our F&B professionals list and specials for banner ads. But this rate will only last till the end of the year, and once booked, will be for the entire 2020 issues. It’s a winner…Contact: mike@lvfnb.com. THE DECEMBER COVER FEATURE IS DEDICATED TO CÓDIGO 1530 TEQUILA by Max Solano, appropriately titled De-coding Código 1530. Max’s cover feature includes a little history on Tequila and an extensive Q & A with George Strait, who tells us that he has been involved with the development of Código 1530 since the beginning. As for the origin of the name, Código 1530, you’ll have to read the article to find out! THE BOTTOM LINE BY BEN BROWN tells us about Hard Kombucha taking customers by storm. This up-and-coming drink has enjoyed a steady growth since its inception along with a few recipe changes. High-alcohol kombucha seems to deliver it all: the alcohol content equal to that of a craft beer and the nutritional properties of the probiotic drink that’s all the rage. ELAINE & SCOTT HARRIS VISIT MAMA BIRD and give us the lowdown on this new, exciting downhome Southern cooking and BBQ restaurant. Read all about it as “Mama Bird Flies into Southern Highlands with Southern Comfort Food.” PAGE 25 BRINGS US THE BEST OF THE BEST BY SHELLEY STEPANEK and tells us of several new and upcoming locations and topics, including LA MONJA-Mexican Restaurant, FERGUSONS DOWNTOWN ON FREMONT STREET and its various outlets inside and HOOTERS TRANSITIONS TO OYO which OPENS STEAK ‘N SHAKE with its new menu items and UNDERGROUND LOUNGE. BACK COVER IS DEDICATED TO THE POWER OF LOVE coming in March, 2020 so consider yourself advised, since tickets always sell out for this fundraiser hosted by and at The MGM Garden Arena with exceptional cuisine by Wolfgang Puck and exquisite wines. Along with spectacular entertainment and always special celebrity appearances, this is the party of the year. And to even feel better about attending, proceeds benefit Cleveland Clinic Lou Ruvo Center for Brain Health. CHEERS! MIKE FRYER SR. EDITOR/PUBLISHER
Page 4 Hot off the Grill! Page 5 Front & Back of the House 10 Tips for a Stress-Free Holiday Page 6 What’s Cooking Page 8 Brett’s Vegas View Page 10 The Bottom Line Hard Kombucha Is Taking Consumers by Storm Page 11 Wine Talk with Alice Swift Alice’s (Sentimental) Wine Picks for the Holidays Page 12 What’s Brewing Page 13 Big Smoke 2019
18 www.lvfnbpro.com
Page 14 Twinkle Toast Garagiste Brings Artisanal Wines to the Arts District
Page 15 Chef Spotlight Jenn Landry Page 16 COVER FEATURE DE-CODING Código 1530 Tequila
Page 25 Best of the Best Page 26 USBG
Page 18 Dishing It with Sk Delph
Page 27 Spirits Confidential with Max Solano London: At Top of the Cocktail World Part 4 of 4
Page 19 UNLV Epicurean Society
Page 28 Product Review
Page 20 The Restaurant Expert Finding Your Ideal Food Cost
Page 29 Nevada Restaurant Association The Rise of Ghost Kitchens
Page 22 Mama Bird Flies into Southern Highlands with Southern Comfort Food
Page 30 Events Ad Index
Page 23 The Value of a Sound Company Culture Page 24 Chef Talk Thanksgiving Around the World
December 2019 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!
Mike Fryer
Sr. Editor/Publisher
Ever wish you could go to a pub, and after perusing 60 choices, grab a glass and pour it yourself? Here’s visual proof that you can do just that at The Wall, located in the Masquerade Casino area of the Rio. For all the details, read Editorial Director Bob Barnes’ reporting in his What’s Brewing column on page 12.
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
A picture is worth a 1,000 words and here pictured is a restaurant that specializes in fiery exhibitions. To find out what is going up in smoke at Juan’s Flaming Fajitas, check out the What’s Cooking column on page 6.
Juanita Fryer
Adam Rains
Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@lvfnb.com
Beverage Editor adam.rains@lvfnb.com
Looks like Santa had one too many and fell off his sled! Should have called DESIGNATED DRIVERS #877-456-7433.
Juanita Aiello Creative Director juanita@lvfnb.com
Advertising sales@lvfnb.com
Article Submissions/Suggestions articles@lvfnb.com
Calendar Submissions calendar@lvfnb.com
Website webmaster@lvfnb.com
Press Relase Submissions news@lvfnb.com
General Information info@lvfnb.com
@lvfnb
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Journalist Wine Talk Alice Swift
Journalist The Bottom Line Ben Brown
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Best of the Best Shelley Stepanek
Journalist UNLV Epicurean Society Savannah Reeves
Journalist May I Recommend... Blake Myers
Journalist The Restaurant Expert David Scott Peters
Journalist USBG Las Vegas Terry Clark
Journalist Front & Back of the House Gael Hees
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Don Chareunsy
Journalist Dishing It Sk Delph
Journalist Spirits Confidential Max Solano
Photographer Bill Bokelmann
Journalist Pat Evans
Photographer Joe Urcioli
Journalists Twinkle Toast Erin Cooper & Christine Vanover
Journalists Elaine and Scott Harris
Journalist HR Insights Linda Bernstein
4 The Las Vegas Food & Beverage Professional I December 2019
www.lvfnbpro.com
Front & Back of the House
By Gael Hees
10 Tips for a Stress-Free Holiday
Gael Hees is a Las Vegas freelancer, and founder of the blog, The Steamy Side of Vegas, Living the Spa Life. She writes for national publications and has won numerous awards for printed materials and videos. Follow her at steamysideofvegas.com or email, gael.hees@icloud.com with questions, suggestions or comments.
Here you are, right in the middle of the holiday season and there is a high probability that you are stressed. You have family members and friends that want your time and attention (they may even have the gall to expect presents). You have a boss that has some pretty high expectations too! And, don’t forget your guests. Travelers and others have higher expectations during the holidays than at any other time. Why? They want everything to be perfect! The perfect meal, the perfect service, the perfect hotel room or event experience. They’re creating memories, and darn it, they want them to be good ones! So, here are some quick, quirky ideas to help you de-stress…. Wave a sprig of rosemary. The smell of rosemary can lift your spirits and give you an extra bit of “get up and go!” More specifically, rosemary essential oil will give you a boost of energy and help you feel refreshed and mentally focused. No rosemary sprigs? No worries. Walmart carries a rosemary essential oil roll-on. NOTE: another widely accepted oil for stress relief is lavender. Walmart carries a roll-on for this one too! Take a walk with a rock. A walk in fresh air—even a short one—will help you refocus. But while you walk, pick up a tiny stone and put it in your pocket, telling yourself that every time you touch it, you’ll be reminded to stop and simply breathe. Carry it with you throughout the holidays. Of course, any pebble you find on the ground will work perfectly, but for an extra calming experience, you may want to order stones from Amazon or Etsy. Rose quartz, blue lace agate and Amazonite have traditionally been thought to influence a calm state. Tiny gift idea—pick up extras for your co-workers and family members! Give someone a hug. Studies have shown that a kind gentle touch can actually lower one’s blood pressure. I’d say get a massage, but you might not have time. Just hug someone. They’ll hug you back. You’re good to go. Smile at yourself in the mirror. Don’t just check to make sure you don’t have a piece of spinach or something in your teeth. Give yourself a big, teeth-showing grin. We all have heard that it takes more muscles to frown than it takes to smile, so give those glowering muscles a rest. Plus, smiling may actually help one release happinessproducing endorphins, remind us of pleasant memories, and even reduce pain. Now go out there and infect everyone you see with smile syndrome (smiling is contagious you know). www.lvfnbpro.com
Practice your power pose. Amy Cuddy promoted the power pose in her TED Talk titled, “Your body language may shape who you are.” To do this, simply stand with your feet a shoulder-width apart, place your hands on your hips, hold your head up and look straight ahead. The media has dubbed this the “Superwoman pose,” so you should get the idea. Cuddy’s research shows that standing like this for at least two minutes will actually change the chemistry in your body, making you feel more powerful and success-worthy. Find a Doterra Representative. Doterra’s Peppermint Beadlets are amazing. They’re as tiny as the head of a pin and contain peppermint essential oil. Pop one or two of these in your mouth, experience the explosion of peppermint taste and go on about your business. In just a few minutes you’ll realize that your shoulders are no longer attached to your ears, your teeth aren’t clenched and your hands are open and swaying as you walk, not bundled into fists. Yes, just amazing. Give someone a compliment. It makes a person feel good to make another person feel good. Enough said. Pat yourself on the back. Literally. Just reach over your shoulder and give yourself a
good pat, reaching as far down your back as possible. Then do it with the other hand. Then pat yourself by reaching around behind your back, once with each hand. Then do a routine: over shoulder left, over-shoulder right, behind back left, behind back right. Repeat! Not quite yoga, but it’s close. You stretched. You breathed (hopefully). You maybe even giggled (you looked pretty silly, you know). Pay attention to your feet. Just take a few minutes and commune with your toes (and your arches and your ankles). Twist, stretch, flex. Your feet will thank you. Flirt with a ficus. You may have read a lot recently about how plants “exhale” oxygen and help purify the air. But just talking to a plant—complimenting it on its gorgeous greenness or its new leaves—may leave you feeling better. Plants like to be petted and even slightly shaken. And if you feel ridiculous doing this and start laughing, all the better. Happy holidays to you and yours. May it be everything you wish it to be! Excerpted from a post on Steamy Side of Vegas, Living the Spa Life, Gael’s blog, November 20, 2019.
December 2019 I The Las Vegas Food & Beverage Professional 5
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.
What’s Cooking Photo credit: Ryan Hafey, Stephanie Garrison Latreille, Stephanie Barnes and Bryan Kuhl
He welcomes your inquiries. Email: bob@lvfnb.com
Things Are Definitely Flaming at Juan’s
Guisados—A Better Kind of Taco
This restaurant is well-named, as the first thing I noticed after entering the Water St. location of Juan’s Flaming Fajitas was the scent of roasting meat and vegetables wafting through the air. Throughout my meal I observed firsthand the iconic fajita plates being delivered to tables, and coming to life after servers ignited a shot of vodka and oregano into the hot pots containing the meats and vegetables. Of course I had to experience the signature dish, which comes with choice of two meats (choices include steak, pork, chicken and shrimp), vegetables, rice and beans. I also couldn’t resist the Chapala seafood quesadilla, which was a heavenly, generous mix of scallop and shrimp with pico de gallo. The extensive menu has just about any Tex-Mex favorite you can think of, with the likes of tacos, burritos, enchiladas, huevos rancheros, carne asada, tostadas, chile relleno, flautas and several vegetarian specialties. Your meal includes rice, beans and chips and salsa with sautéed onion and peppers, so there is no way you will leave hungry. The cheerful and lively atmosphere includes TVs throughout, a separate bar area, rustic brick walls, large windows, garage doors that are opened when the weather is pleasant, black and white vintage photographs and a replica of Pancho Villa’s bullet holster (but the bullets are actually his!). The expansive 5,500 square feet space includes a private dining room, outdoor patio seating and room for 224. Showing up during the dinner rush (especially on weekends) can result in an hour or more wait, so you might want to time your arrival during non-peak times. Or, you can plop yourself down at Lovelady Brewing next door, call in your order and have it delivered to your table. Speaking of Lovelady, the brewery supplies Juan’s with a beer to complement the Mexican fare: the Pancho Fajita Brew, an amber ale. Also on the beer menu are a handful of other local brews, including Astronomy Hawking Hazy Pale Ale, Bad Beat Bluffing Isn’t Weise and CraftHaus Silver State Blonde. Considering the extremely low prices (nearly everything on the menu ranges from $5-$16), a huge bargain for the quantity and quality you receive on your plate, it’s not surprising patrons are flocking to eat here. Even deeper discounts are during the daily happy hour from 3-7 p.m. with draft pints for $3.69, house 16-oz margaritas for $4.99 and house wine for $4.50 and several appetizers all under $10. Juan’s Flaming Fajitas opened in 2013 in the southwest at 9640 W. Tropicana and the 16 S. Water St. location in downtown Henderson opened in Oct. 2018. For more info visit juansflamingfajitasandcantina.com.
When is a taco more than a taco? When it’s a guisado! I must confess I was not familiar with the term—which refers to meats slow roasted in their juices, as is commonly practiced in central Mexico—before my visit to Santos Guisados Tacos & Beer, but am now definitely a fan. The meats are tender and juicy to the nth degree and come in variations of birria santa (brisket), holy mole! (chicken in mole negro), chicken tinga (slow cooked in chipotle), cochinita pibil (marinated pork cooked in banana leaves), carnitas (pork with salsa verde) and hongos (vegan, mushrooms slow cooked with herbs). The street tacos are reasonably priced at $3.50, or mix n’ match three for $10, but show up on a Tuesday and they are only $2. There are also regular tacos, such as al pastor, carne asada, fish and shrimp, and quesadilla, birria consome, plates and bowls and a selection of Mexican beer. The Santos in the name is representative of the small shop’s décor, which boasts dozens of homemade candles depicting various saints. Its location on Carson Ave., a few doors down from VegeNation on one side and 7th & Carson on the other, put it in good company, as this area continues to move towards becoming a food destination, if it hasn’t already. Santos Guisados Tacos & Beer 616 E. Carson Ave. #140 @SantosTacosLV #PrayForTacos
6 The Las Vegas Food & Beverage Professional I December 2019
www.lvfnbpro.com
Modern French Dining at Partage Partage means sharing in French, and that’s the best way to experience this same-named restaurant. Located at 3839 Spring Mountain Rd. in the heart of Chinatown, this gourmet French restaurant offers several small dishes, such as onion soup with bread and comte cheese crust, snail with garlic and herbs béchamel croquette, hamachi with blood orange and sake broth, scallop grilled in nori leaves with roasted hazelnut, oxtail croquet monsieur with truffle oil, duck pithivier in puff pastry stuffed with buttered cabbage and seared foie gras and butternut ravioli. Entrees, with individual and large sharing portions, including rib eye smoked with choice of Applewood or hay served with potato knocchi, mushrooms and Normandy sauce; whole fish catch of the day with grilled parsnip, parsnip puree, kumquat foam and orange blossom sabayon; and pork Iberico cooked tableside deglazed with shoyu sauce aged in whisky barrel served with apple and celery tatin pie. But the optimal way to experience Partage is putting yourself in the skillful hands of Executive Chef Yuri Szarsewski and Pastry Chef Vincent Pellerin and indulging in one of the tasting menus, which change often and come in four presentations: 3 course—appetizer, entrée and dessert for $55; 5-course—2 appetizers, fish and meat courses and dessert for $80; 7-course—3 appetizers, fish, meat and cheese course and dessert for $100; and 8-course—3 appetizers, fish, meat and cheese course, signature course and dessert for $120. Each dish’s presentation is a work of art and the flavors are equally so. Matching the beautiful dishes is a stunning room adorned with hanging globe chandeliers, elegant cream and wood-toned booths, woodgrain tables, white brick walls, an open kitchen and a large wine cabinet enclosed in glass. Partage is the second restaurant of chefs Yuri and Vincent, who left their home country of France after working for 10 years in several Michelinstarred restaurants in Paris, coming to Las Vegas in December, 2015 and opening Eatt Gourmet Bistro at Sahara and Buffalo. After their patrons repeatedly expressed a desire for them to open a modern French fine dining experience, the talented chef duo with general manager partner Nicolas Kalpokdjian opened Partage in May, 2018. Partage is open Mon.-Thu. 5-10 p.m. and Fri.-Sat. 5-11 p.m. Valet parking is offered on Fridays and Saturdays. For more info visit partage.vegas. www.lvfnbpro.com
Chef Dan Krohmer Shares His Culinary Excellence with Downtown Las Vegas The extremely talented Chef Dan Krohmer, after greatly impressing everyone with his mastery of Japanese cuisine at his Other Mama in southwest Las Vegas, has expanded his culinary offerings, venturing out to Downtown Las Vegas, opening Hatsumi at the Fergusons Downtown. The former hotel in the heart of the Fremont East District that’s being converted into shopping and restaurants is quickly bourgeoning into a Downtown destination. Opened in May, 2019, Hatsumi is a yakitori spot that models itself after a 1980s bar in Tokyo and Chef Krohmer has brought in our friend Bobby Silva to head up the kitchen, which based on my recent visit was a very wise choice. On the menu are beef tatake—seared tenderloin with onion, radish sprouts, ponzu sauce and chili oil; poached chicken salad—slow cooked chicken breast with cabbage, cilantro and cashews; lomi lomi—fish of the day which during my visit was ocean trout with cherry tomato ponzu; pork yoza with ginger, onion, cilantro, corn starch twill and a ginger soy sauce dipping sauce; chicken meatball skewers with tare sauce containing brown sugar, soy sauce and chicken stock; shrimp & bacon okonomiyaki—a dense cake with bonito flakes, local honey and pickled ginger; and black tea mochi (which is on the secret menu, so be sure to ask for it). The small space with only about two dozen seats is delightfully decorated with a pink wall, long bar, open kitchen, light wood tables, white brick walls and local artwork by Ryan Brunty (who goes by the handle Depressed Monsters), whose work can be found throughout Downtown Las Vegas. His creation for Hatsumi depicted on two walls is the character Yerman, the sad, pink yeti-like creature. Complementing the Asian fare is a sizeable sake list, perhaps the largest Downtown, with the likes of Kanbara “Bride of the Fox,” a Junmai Ginjo made by Kaetsu Shuzo; and a better than average beer list that includes Japanese craft beers such as Echigo Koshihikari Lager and the American-made Stillwater Sake-style Saison. Surprisingly and thankfully, nothing on the menu exceeds $15, so no worries if you are not flush with cash. Make your way to Hatsumi soon and if you’re still hungry or on a future visit, Chef Krohmer’s La Monja (specializing in Mexican coastal fare) is situated in the same center, just steps away. Hatsumi 1028 Fremont St suite 100 http://hatsumilv.com
December 2019 I The Las Vegas Food & Beverage Professional 7
Brett’s
By Jackie Brett Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. Email: jackiebrett@cox.net
Photo credit: Paul Mobley
Kelly Clarkson starts a brand-new Vegasresidency, “Kelly Clarkson: Invincible,” at Zappos Theater at Planet Hollywood on April 1. Tiffany Haddish will perform at Park Theater at Park MGM Saturday, Jan. 18. She plays opposite Tracy Morgan on TBS comedy series The Last O.G., hosts Kids Say The Darndest Things on ABC, and stars opposite Salma Hayek and Rose Byrne in the film Like A Boss opening Jan. 10.
Tracy Morgan will bring his new 2020 standup comedy tour, “No Disrespect,” to the Pearl Theater inside the Palms Saturday, March 28. CeeLo Green will return to the Flamingo for a limited 16-show engagement starting March 24. “Man In The Mirror” marks his third Vegasresidency partnered with Caesars Entertainment. Paula Abdul headlines her residency “Paula Abdul: Forever Your Girl” at the Flamingo through Jan. 4. Zac Brown Band is extending their summer 2019 “The Owl Tour” with a stop at T-Mobile Arena Friday, March 27. The band’s newest album is “The Owl.” The high-tech Criss Angel Theater Lobby Experience at Planet Hollywood is free to the public daily: 2:30–10 p.m. Mon.-Tue. and noon–5 p.m. Wed.-Sun. “Riverdance – 25th Anniversary Show” will play a limited five-show engagement at Paris May 22–24. Jimmy Kimmel’s Comedy Club at The LINQ Promenade is introducing “Jill Kimmel Live” with Kimmel’s younger sister. Sixteen 10 p.m. shows will take place select Thursdays Dec. 26 through July 23. Ian Bagg has a 15-show engagement through June 29 on Thursday nights at 10 p.m. “L8NITE” is an all-new show beginning at midnight on Saturdays starting Dec. 14. America’s Got Talent finalist “trailer trash” comedienne Vicki Barbolak has been extended with weekly Tuesday night shows through Jan. 13 (except Dec. 31). Psychic medium Thomas John will start a residency on Cleopatra’s Barge inside Caesars Palace on Thursday, Jan. 16 with shows Thursday–Monday.
The 23-year-old star of E! network’s Hollywood Medium with Tyler Henry will bring his tour “An Evening of Hope, Healing and Closure” to the Pearl Theater inside the Palms Saturday, Jan. 25. “Celestia” in the tent next to The STRAT offers a behind-the-scenes experience with a complimentary 30-minute open house every Friday and Sunday at 4 p.m. “Disney On Ice Presents Mickey’s Search Party” at the Thomas & Mack Center will run Thursday-Sunday, Jan. 9-12. Las Vegas Big Blues Bender music festival will take over Westgate for next year’s 7th annual four-day event Sept. 10-13 with the motto “Everything, An Elevator Ride Away.” The Spare Room at Downtown Grand added “Leslie Mckinney’s PRESTO!” Wed.-Sun. 6 p.m. show featuring comedy, magic and showgirls.
ABOUT TOWN
Vegas natives Five Finger Death Punch have a personalized memorabilia case on display at Hard Rock. Exotics Racing celebrated its 10-year anniversary at the Las Vegas Motor Speedway and expanded this year launching Vegas Superkarts, the fastest and longest go-kart track in town. Mind Twist Escapes opened at Fashion Show Las Vegas. The new escape experience offers four themed rooms each inspired by feature films. The Petrossian Bar & Lounge at Bellagio closed Aug. 26 for a facelift and reopened Nov. 15.
Photo credit: Ethan Miller for Getty Images
ENTERTAINMENT
Cirque du Soleil’s first live-action thriller “R.U.N” opened at the Luxor. The D showroom’s closing on Jan. 5 effects five shows: “Marriage Can Be Murder,” Adam London’s “Laughternoon,” “FRIENDS! The Musical Parody,” “Defending the Caveman,” and Jokesters Comedy Club.
DINING
Celebrity Chef Bobby Flay celebrating the 15year anniversary of his first Las Vegas restaurant Mesa Grill at Caesars Palace is offering a special $75 three-course menu through year’s end. Russian-themed Red Square restaurant, which opened at Mandalay Bay in 1999, closed Nov. 17 and was famous for its beheaded replica of Vladimir Lenin at the entrance. MGM Resorts International announced Carnegie Deli at the Mirage, which opened in 2005, will close in February and be replaced by a new fast casual restaurant concept in the spring. Naked City Pizza at the El Cortez downtown has closed. Din Tai Fung, a Taiwanese restaurant specializing in Xiao Long Bao, will open its first Las Vegas location at ARIA in late 2020. Las Vegas Arts District’s newest bar and restaurant 18bin is created by the team behind Bin702 at Container Park.
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“Celestia” at The STRAT transforms its courtyard into the Artists’ Square with local artists displaying their work at no cost, every Fri., Sat. and Sun., 6–7 p.m. and 8–9 p.m. KAOS, the 73,000-square-foot club at the Palms, closed suddenly last month after completing the installation of a dome. Hard Rock Café on Paradise and Harmon since 1990 until closing on Dec. 31, 2016, has been demolished. The William Hill Race & Sports Book at the Plaza was completely remodeled with Downtown’s largest seamless HD video wall. ICEBAR at The LINQ Promenade, the world’s largest and permanent bar made solely of ice, will be open in December. Magic shows, live performances and art installations are now part of The LINQ Promenade’s ongoing array of free attractions. Wynn Golf Club, which closed last year to make room for new development plans, has instead been reimagined and opened for all skill level golfers. Residential apartment building, shareDOWNTOWN, in the Las Vegas Arts District is slated to open in May 2020 with 63 one-bedroom units on three floors. www.lvfnbpro.com
•Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants •Owned and operated by a former chef with over 20 years of experience •Custom packed Herbs and Spices •Custom Spice Blends •Private labeling •Now Certified Kosher
The Bottom Line High-alcohol kombucha seems to deliver it all: the alcohol content equal to that of a craft beer and the nutritional properties of the probiotic drink that’s all the rage. With national sales growth of 462% over the past year, it’s a product that a lot of restaurants and retailers are paying attention to. “Most people don't even know that they can get health-conscious alcohol. Then they see us and they realize ‘whoa, where has this been?’” said Joshua Rood, Co-Founder and CEO of Dr. Hops, a Bay Area-based vegan high-alcohol kombucha brand that’s recently expanded to Southern California. “It’s a long-awaited, high-demand product… The potential for evangelical, over-the-top fanaticism is strong,” Rood said. Growing up in Maine with a garden and constant exposure to fresh foods, Rood moved to California and became entrenched in bartending and foodservice, as well as all things health and wellness. After bouncing between Los Angeles and San Diego, Rood found himself in the Bay Area, where he met Co-Founder and Brewer Tommy Weaver. “At the time, Kombucha was booming. Craft beer was booming,” Rood said. “There was maybe one high-alcohol kombucha out there, but it wasn’t quite right. [Tommy] was like, ‘we can make it way, way better. That’s when I saw a real business opportunity.” Rood and Weaver launched Dr. Hops with the mission to deliver ‘the most delightful and health-conscious alcoholic beverage in the world.’ “We’re unfiltered and unpasteurized. Many of the other products out there right now aren’t actually live kombucha products. It’s difficult to deal with a product that’s still alive, but that’s what kombucha is all about,” Rood said. “`We do a very authentic fermentation, and we use very fresh Pacific Northwest hops. We’re the most beer-like because of the hops, and we’re the most hard-core about the kombucha culture. Our strains aren’t found in too many other high alcohol kombuchas.” Dr. Hops is classified as a high-alcohol kombucha [to be classified as a beer, it would have to also be made with some type of grain], with the ‘beer’ component paying tribute to their use of hops and ale yeast. With four labels ranging form 7–10% ABV, however, Dr. Hops packs all the punch of a rich craft beer with some key advantages. “You’re getting a lot more nutritional content and it’s easier to process…with far fewer negative consequences as found with other alcoholic products.” Rood said. But he himself is big on flavor. “We love really big beers, awesome flavors, lots of complexity, layers,
Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned
writer and consultant, Ben works with Fortune 500
companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business
Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.
Photo credit: Ben Brown
Hard Kombucha Is Taking Consumers by Storm
By Ben Brown
intrigue. That kind of flavor profile lends itself to higher alcohol levels.” Rood positions Dr. Hops as a premium product within the high-alcohol kombucha category, noting that his brand utilizes only fresh, unpasteurized ingredients rather than the pasteurized juices that his rivals incorporate. This comes with the challenge of requiring the product to be refrigerated at all times, but this hasn’t hampered Rood’s efforts in expanding Dr. Hops’ presence across California. “We’re making a product that brewers very much respect so we're starting to make some good friends in the beer business,” Rood said. “Our production capacity is pretty significant.” Dr. Hops had its first batch ready for sale and consumption in 2017, and after two years growing in the Bay Area, has expanded to Orange County, with Los Angeles and San Diego on the horizon. “We’ve known from the beginning that there’s a huge market in Southern California,” Rood said. “The weather is great, people are active, they love to party, it’s perfect for our product.” He has his eyes set on other high-growth markets, namely New York, Florida, Colorado, Oregon and Washington. But eventually, Rood
10 The Las Vegas Food & Beverage Professional I December 2019
sees high-alcohol kombucha reaching high demand nationwide. “This is a new beverage category that needs to be developed. There’s maybe 10 brands like us in the whole country,” Rood said. “There’s plenty of room for all of us for now. [Dr. Hops] has a special place in the overall landscape of things, and we’re the high-end, hoppy, most complex one.” But expansion aside, rood looks to be in the business for the right reasons. As a vegan himself, he seems for the brand to ‘support the environmental and social movement that veganism is.’ “We know that we have to make a successful business and there’s a race we have to run, but we’re in it for the love of the product and what’s possible in this category,” Rood said. And while many connections could be drawn between the product’s components and its name, Dr. Hops was actually named after Rood’s wife’s pet lionhead rabbit, the original Dr. Hops. This should explain the company's intriguing logo, which has attracted a great deal of attention at brand activations and food festivals. For more information, visit DrHops.com. www.lvfnbpro.com
Wine Talk
By Alice Swift
with Alice Swift
Alice Swift has been writing Wine Talk since 2011, and has a passion for education and hospitality/F&B. In 2016, she obtained her Ph.D. in Hospitality Administration from UNLV and moved from the “ninth island” to the island of Oʻahu. She now works for Kamehameha Schools as an instructional designer/ project manager, and teaches part-time for UNLV’s William F. Harrah College of Hospitality. See more at www.aliceswift.com.
Well, it’s that time of year again! With the holidays coming up, beverage demand once again grows with the big family meals and celebrations with the loved ones. From the traditional turkey dinners, hams and rib roasts, to the green bean casseroles, candied sweet potatoes and pumpkin pie, what better way to celebrate than with a glass of eggnog, or spiced cider? Of course, being the writer for the “Wine Talk” column, my picks better have something to do with wine, or some type of F&B at the very least. In the past, my recommendations have been based on some theme or pairing to a traditional holiday dinner. However, when I think back over the years, each year brings more and more wonderful memories. Many of those memories are tied to a restaurant that I went to, or a favorite food item, or even beverage that I had. Next year, in 2020, my husband, Daniel Swift, and I will be celebrating our 10-year wedding anniversary! In that time: three states, six moves, one bakery/cake decorating business, four schools as students, seven schools as faculty, one invention & U.S. patent and not one, but TWO more businesses in Hawai’i... the years sure have flown by! This year, I would like to share a couple wines that are tied to some wonderful memories that I share with my other half. This month’s issue is dedicated to the memories connected to the wines, but I also happen to highly recommend all of them, since they are literally my personal picks. :) 2010 – Alice & Daniel Swift’s Wedding (Kellogg House, Pomona, California) Daniel and I first met in 2007, and a short three years later, we were married! 2010 was an extremely busy year, since it was not only the year of our wedding, but also my graduation from Cal Poly Pomona (Collins College of Hospitality Management, woo hoo!). During this time, I also worked at a number of places, including Packing House Wines Restaurant and Wine Shop. The owners, Sal and Ev Medina, were kind enough to work with us to supply the wines for our evening, all great selections! The Wines: Segura Viudas (Cava) and Frank Family Vineyards (Chardonnay and Zinfandel) 2011— Pacific Northwest Road Trip Although this wasn’t our first road trip together, Daniel and I went on one of the longest road trips we had been on that year. From SoCal to NorCal (Napa/ Sonoma), to Oregon and Washington, we made plenty of pit stops for food, and of course, wine. One of our first couple stops was to the beautiful Stag’s Leap Wine Cellars and Domaine Carneros Winery, both amazing wineries with rich history stemming back as far as 1970 and 1987, respectively. The Wines: Stag’s Leap Wine Cellars, Domaine Carneros 2018 – First House Purchase in Kāne’ohe, O’ahu (Hawai’i) Finally, the most recent memories connected to wine would have to be our greatest achievement thus far (aside from both obtaining our doctoral degrees…), buying a house! In Hawai’i, nonetheless! On October 22nd, 2019, Daniel and I signed the papers and became homeowners to our first house together. It was no secret that we both have food and beverage backgrounds (Daniel is primarily the “food/culinary,” and I the “beverage”), so of course to celebrate the official date, both our realtor and the seller’s realtor gifted us bottles of wine. Luckily they both had great taste, and we have just celebrated living in our house for a little over a year now. The Wines: Orin Swift (Abstract Red Blend) and Moët & Chandon Champagne (Impérial Brut) ~~~ Cherish the memories that you make with good food, drink, friends and family. F&B is a universal language that brings us all together; I hope that we all will continue to create more memorable moments with the upcoming holidays and celebrations. Until next month (or year, I should say!), Cheers~! Alice www.lvfnbpro.com
Photo credit: Alice Swift
Alice’s (Sentimental) Wine Picks for the Holidays
December 2019 I The Las Vegas Food & Beverage Professional 11
By Bob Barnes
what’s
He welcomes your inquiries. Email: bob@lvfnb.com
Photo credit: A.D. Cook
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.
The Wall—Self-Serve Beer and Much to Entertain You Want a beer? Why not get up and after perusing 60 choices, grab a glass and pour it yourself? Don’t want to commit to a full pint, but maybe just a few sips? Go for it. What I’m describing is The Wall, a fairly new (opened in Dec. 2018) attraction in the Masquerade Casino area of the Rio, which has not yet received the attention it truly deserves, especially since it happens to have the best beer selection in the Rio, as well as one of the best in town and some quite unique amenities. To use the serve-yourself option you simply give a credit card to the bartender and in return are given an RFID card that when placed above the tap of your choice, allows you to pour as much as you want, while displaying the cost per ounce and how much you are adding to your tab as you pour. As for the selection, the taps are on three walls, which during my visit included a decent amount of local brews: Able Baker Atomic Duck and Chris Kael Impal’d Ale, Bad Beat Gosa Mosa, CraftHaus Lowlands Clan Wee Heavy and Silver State Blonde, Tenaya Creek Imperial Stout and Trustworthy IPA. There is definitely no crap on tap and all are worthy choices with enough variety to satisfy pretty much any beer lover. Standouts to my preferences included Crooked Stove Sour Rose, Dogfish Head 120-Minute IPA (one of my all-time favorites), Garage Brewing Marshmallow Stout and Mango Hefe, Pfriem Flanders Blonde Kriek and Prairie Sour-Fruited Karate Chimp. In addition to the plethora of self-serve taps, there are also 70 can and bottle choices at the
bar, which thanks to The Wall having an offpremise license, you can also take home or to your room. This option also has local brews, including Able Baker Cozy Catastrophe Imperial IPA, Bad Beat Oktoberfest and The Ringer Pilsner and CraftHaus Evocation; and notable brews like Decadent Ales/Evil Twin Delight #2 Imperial Stout and Evil Twin Doughnut Break Imperial Porter. But the beer is not the only attraction here, as there are a bevy of entertainment options in several spaces, at least one of which should appeal to you. Walls are decorated with graffitistyle artwork and a room is filled with original pieces from local artists (all of which are for sale); 18 gaming consoles (high-end Alienware Aurora R7 PCs powered by GeForce GTX 1080 GPUs offering high-end graphics and settings) are available for online gaming; another area offers vintage video games, pinball, air hockey, ping pong table, an old school photo booth and oversized Jenga and Connect 4 and arriving soon, four pool tables; and another has large TVs and couches for viewing sports programming. Yet another enticement is a kitchen helmed by Renzo Verastegui, who attended culinary school in his native Peru before spending 14 years on the Strip in fine dining (such as Drai’s) and casual eateries. 80% of the street food menu options are Chef’s creation, with the likes of tacos (carnitas, chicken satay or beer tinga), wings (BBQ, Carolina gold or gochujang), sliders (hot Nashville chicken or sloppy burger), elote hot dog (with roasted corn, cotija cheese and cilantro crema), authentic Peruvian salchipapa fries (with all-beef hot dog, fried egg and Aji Amarillo crema), one of the best Angus burgers I’ve tried in quite some time (with grilled onion, vine ripe tomato, pickle and aioli)
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and churros topped with chocolate sauce and powdered sugar. Not only is everything quite good, but the prices are more than reasonable, with price points ranging from $7-$12. Currently The Wall attracts 70% tourists and 30% locals, which is likely to change, as GM Craig Crist, who took the position two months ago, is working to proselytize the good word of great food and beer and also publicize The Wall’s reasonable price points warranting classifying it as an establishment with locals pricing. Furthermore, the attraction is somewhat family-friendly, but those under 18 need to be with an adult in areas other than the bar, and guests must be over 18 to rent the gaming consoles. Facebook: @thewallvegas Instagram: the_wall_lv Twitter: @thewalllounge
Beer District Brewing Opening Soon In the works to open soon (possibly before the end of the year) is Beer District Brewing, located at 914 S. Main St. just a few blocks north of Charleston. I stopped in last month to visit with co-founders Jimmy Doyle and Clyde Lipp and found construction in full swing and the brewing equipment partially installed. The 10-bbl brewhouse will feature eight 3-bl fermenters, with plans to brew a base beer and then split it into three variations/fermenters. A tasting room will be equipped with 20 taps, a marble bartop, indoor and outdoor seating and a parking lot with about 20 spaces. I promise more to come once the brewery opens its doors. In the meantime, check out their progress at www.facebook.com/thebeerdistrictbrewery. www.lvfnbpro.com
Big Smoke 2019 Once Again Is Well Worth the Price of Admission
By Joe Urcioli
I had the honor of covering the Big Smoke Las Vegas event for The Las Vegas Food & Beverage Professional, attending on the evening of Friday, November 15. The threeday event included two Big Smoke evenings and exciting daytime seminars with Cigar Aficionado editors and renowned cigar makers. Held at The Mirage Events Center, and hosted by Cigar Aficionado magazine, this event was attended by hundreds of cigar smokers from all parts of the US. The cost (per Big Smoke Evening) was $375 (VIP early admission, 5:30-9:30) and $325 (general admission 6:30-9:30). All Access Packages (Friday 11/9-Sunday 11/11) included Daytime Seminars Saturday and Sunday and 2 Big Smoke evenings (VIP) $875, or Weekend Package, which included Daytime Seminars and 1 Big Smoke evening (VIP) $675. All Access Package and Weekend Package were sold out weeks before the show. VIP and Big Smoke Evenings were sold out days before the event. Purchase your tickets early for next year’s event! Seminars included: Top 3 cigars of 2018 (E.P.Carrillo Encore Majestic, La Opulencia Toro, Nicaragua and The Wise Man Maduro Robusto), Power Tobacco, Fighting the FDA, Investing in Cuban Cigars, Women in the Cigar Industry, Cigar Lover’s Breakfast and Roll Your Own and Cigars & Spirits. At the Big Smoke Evenings, cigars was the name of the game. Guests received a book with 30 coupons to exchange for cigars and were also given a canvas tote bag to hold all the goodies they received. When all was said and done, guests had collected 31 cigars and a Boveda event humidor bag. I also won, from Montecristo, a Lotus 5-stick travel humidor.
CIGARS:
Here is a listing of the premium cigars given to the guests: A.J. Fernandez (bellasartes), Aging Room (maduro mezzo), Alec Bradley (gatekeeper), Archetype (arcinto initiation toro), Arturo Fuente (rosado gran reserve), Balmoral Añejo XO (oscuro), CAO (session), Casa Turrente (claro 1880), Diamond Crown, Diesel Whiskey Row (rabbit hole), Don Pepin (vegas cubanas and cuban classic), E.P. Carrillo (encore), H. Upmann (the banker), Hamlet (25th year), J.C. Newman, Joya de Nicaragua (antanoct), La Aroma de Cuba, La Flor Dominica (Coronado), Macanudo (inspirado), Montecristo (platinum series), Nat Cicco (aniversario 1965 liga no. 4), Nub (habano), Oliva (serie O), Oscar Valladares (2012), Padron (importado), Plasencia (reserve original), Rocky Patel (tavicusa), Romeo y Julieta (1875), Tatuaje (Fausto esteli) and The Wise Man (el gueguense). The longest lines were, once again at the Rocky Patel cigars (where Rocky Patel was taking pictures with patrons) and Alec Bradley. I stood in line for a half hour to get a Rocky Patel cigar and to have a picture taken with him! A great smoke was Nat Cicco’s Liga no. 4, a full-bodied cigar with a pronounced nuttiness. The cigar includes a pigtail at the head and a foot that is enclosed by the wrapper leaf to lock in the freshness and flavor.
FOOD:
This year the food was once again catered by The Mirage, and there was no shortage of it! There were a number of carving stations and various other culinary delights to select from, including: Steamship Baron of Beef, Penne Pasta w/Bolognese Sauce, Gemelli Pasta–grilled vegetables, Reggiano Parmesan cream sauce, Pork Carnitas, marinated Skirt Steak, Corn Tortillas, Marinated Chicken Breast w/onions, Bell Peppers, Smoked Roasted Turkey, Turkey Bacon, Rosemary and Arugula on Baguette and many others. There were also numerous desserts. There were plenty of drinks for all to imbibe. Pouring were: Jack Daniels Sinatra Select Bold Smooth Classic Tennessee Whiskey, D’usse Cognac VSOP & XO, Dewer’s, Hennessy VSOP& XO, Grand Brulot VSOP Cognac Café, LaGavulin, Calumet Farm Kentucky Bourbon Whiskey, Bacardi, Whistle Pig Straight Rye Whiskey, Bird Dog Whiskey, Johnnie Walker, Santaeresa 1796 and Guinness Draught Stout, Blonde American Lager and Extra Stout beer. If you couldn’t find something to like on this list then you probably don’t like to drink. All seemed to have a great time. Not surprisingly, there were smiles, laughter and the bouquet of premium cigars throughout the center. Considering the amount of cigars one received, along with the outstanding food and libations provided to guests, the cost of admission is well worth it. If you are serious about enjoying cigars, this is one event you will not want to miss next time around. www.lvfnbpro.com
photos by Joe Urcioli
LIBATIONS:
December 2019 I The Las Vegas Food & Beverage Professional 13
Twinkle Toast
Photo credit: Erin Cooper Photography
Garagiste Brings Artisanal Wines to the Arts District
The Arts District has added another jewel to its crown with the addition of its first wine bar and shop, Garagiste. We were fortunate enough to steal owners Mario Enriquez and Eric Prato away for a quick interview, prior to their grand opening on the weekend of November 9, to learn more about their unique concept and passion to share great wines with the Las Vegas community in a classy yet comfortable environment. Where did the name Garagiste come from? Mario: “Garagiste” is a term coined in the late 80s or early 90s in the Bordeaux region of France. It referred to, quite literally, garage wine-makers creating small-production wines on a personal basis from either their family or neighbor’s vineyards. The term has evolved to embody not just the winemakers themselves, but also the movement of those in the industry who seek to promote the rebellious “outside-the-box” mentality with regards to wine production around the world. “Garagiste” should be synonymous with small-scale, interesting, unique, handmade wines of character and personality. Eric: We thought it was an appropriate name as we are trying to go against the normal Las Vegas trend and bring something new to the area. What inspired you to open your own business? Mario: I have been fortunate enough to work for some amazing small business owners and large corporations/conglomerates alike over my career. I’ll say that the personal aspect of small business is much more inspiring and has always been the impetus for starting my
By Erin Cooper & Christine Vanover Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus. Cooper is a Territory Manager for the Resort Wine Team at Southern Glazers Wine & Spirits. Both women founded Twinkle Toast in 2017. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV
own business. Working for two brothers in the early 2000s, who were very involved in day-to-day operations of the restaurant they owned, was the first instance of seeing that personal approach. The personal component of putting a face to any business is very inspiring to me and I’ve always wanted to follow in that respect. Eric: I wanted to share and teach about wine outside of people’s comfort zones. How has your previous career experience prepared you for this new venture? Mario: Besides working with wine and cocktail programs for the better part of 18 years, I’ve been lucky enough to work for national and local restaurants, groups and hotels in operational, managerial and administrative capacities on both small and large scales. The business side of operations has always been a forte for me and I’ve always found it interesting and fun working with real world scenarios. Multimarket experience, I feel, has allowed me to approach our business with a more intuitive attack and I’ve learned that, more often than not, it’s better to approach decision-making from a listener’s perspective, leaving ego and pride out of the important decisions. Eric: I have been in the hospitality industry for 21 years, more recently running the wine/beverage program at Thomas Keller’s Bouchon Bistro at The Venetian. Having recently obtained the level 3 Advanced Sommelier certificate through the Court of Master Sommeliers shows my dedication to the wine/beverage profession. Why did you select a location Downtown in the Arts District? Mario: With our market research in different parts of the city, we found there was a need for a concept like ours Downtown. A lot of what we offer are artisanal wines so what better place than the Arts District to promote them? Eric: We have seen the Arts District continue to grow over the past few years and felt that we could receive support from the Downtown community while trying something new to Las Vegas. What is the overall vibe that you are hoping to create in this space? Mario: Our vibe is one that is casual and approachable for everyone, a place that you feel comfortable sitting in and enjoying a bottle with great conversation, a good book or listening to a great record. Our space is beautiful and has an upscale feel to it but you won’t find us in much more than a t-shirt and jeans. We also wanted to bring the concept of the “listening bar” to Las Vegas with our turntable and extensive vinyl collection.
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Eric: Overall, I am looking for a space for people to feel comfortable in an already intimidating environment (wine). What thus far, has been the greatest challenge in making this dream a reality? Eric: The greatest challenge thus far has been jumping through the hoops within the city regulations. Trying to fit our model into their regulations was tricky. How large of a selection are you planning to open with? Mario: We’ll open with around 150 selections and grow to around 300-400 by year’s end, if not sooner. What is your vision for the types of wines that you plan to offer your guests? Eric: At Garagiste, guests will have the opportunity to enjoy wines from classic regions as well as new wines that are finally making their appearances in the Las Vegas wine scene. We are hoping to make things affordable and approachable. What do you hope each of your customers takes away from their experience at Garagiste? Mario: A great memory, feeling and excitement. Also a bottle, or bottles, of wine! Eric: That guests will walk away feeling like they learned something and were able to try something new at an affordable cost. Do you plan to offer any food or a pairing menu? Mario: We’ll offer a small selection of curated meats and cheeses on a charcuterie plate. Our goal is to recreate the small wine bar/shop feel you find in tiny towns all over Europe where all they offer with your wine is a piece of local bread with the local cheese or cured meat. If you had to choose a single varietal that best describes your personality, what would it be and why? Mario: Chenin Blanc because it has complexity, a cutting edge and delicious flavah. Haha! Eric: Chenin Blanc–This grape can take on many styles as I can take on many hats/ roles. Outside of the Loire Valley, where the best expressions of Chenin Blanc come from, it tends to be under the radar. Very similar to my lifestyle, I tend to be under the radar outside my ‘home.’ Garagiste Wine Room & Merchant 197 E. California Suite 140 Hours: Monday - Thursday 3 p.m.-11 p.m. Friday - Sunday 1 p.m.-11 p.m. www.lvfnbpro.com
By Pat Evans
Chef Spotlight
Pat Evans is a writer based in Las Vegas and Grand Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.
Jenn Landry
Photo credit: 18bin
Twitter: @patevans Instagram: @patrickmevans
Jenn Landry has found a safe place in the kitchen. After an established culinary career in New Orleans and Atlanta, Landry came to Las Vegas seeking solace following her eldest son’s death. While it took the chef time to find a job, it seems to have paid off as she’s opened the Art District’s new restaurant 18bin as the executive chef. How’d you start cooking? Basically, I was raised by my father and my mom had left when I was an infant and went back to Hawaii. He and I started cooking at a young age, but I thought I wanted to be an accountant and I even went to a technical college for accounting and hated my life. I watched the clock drag around. So I thought if I was happier at Taco Bell, I might as well make something of it. I went to the Culinary Institute of New Orleans and finished the twoyear program and right after finishing, helped to open Café Adelaide at Loews Hotel. I opened the restaurant and worked there about 10 years. Eventually you went to Atlanta, but ended back up in New Orleans, how’d you end up in Vegas? After the first year, my son was killed. I buried him on a Saturday and went back to work on Tuesday. [My boss said] get some rest, and I said, ‘If I don’t come back, I’m gonna die.’ And he just said to come back in when I needed, but he wasn’t going to schedule me. After the first year anniversary of his death, it was a reality and I stepped out from the kitchen. I actually was driving Uber and dropped a couple off at a restaurant and was telling them about the chef and an hour later he calls and asks, ‘What are you doing?’ And that a friend needed some help, an executive sous chef. So I went on and helped, and Starwood Hotels bought it out and we were called in, and we thought we were getting raises, but they wanted to decrease our salary. In between all my stops and my son dying, they never made an arrest. December 8 is four years and over the last couple years, it just became too much. My sister was teaching here and I’d been a few times and with a resume like mine, I just said I’m going to Vegas. When I got here, I www.lvfnbpro.com
didn’t realize how painful it would be to get on the Strip. I turned in app after app, going foot to foot to the 20 I put in to show face. I filled out apps at all the Emeril’s, thinking most of my career is where he started. I’m thinking someone in this restaurant has to know these restaurants I’m coming from. The corporate Chef, Shawn, gave me a call, said he looked at the app but didn’t have any positions, so he’d send out to a few friends. He actually introduced me to John Paul Labadie, who was doing a chef consultant job for Sonny Ahuja, the owner of 18bin, who said, ‘You have a great resume, would you mind coming down?’” So it was a tough road to get a job, but then you end up helping open a place. How’s that feel? I’m beating myself up over not getting a job, but at the end now, I’m super stoked I didn’t get any of those other doors. I’m glad they didn’t open for me. I hear a lot about just being a number and sucked into the black hole of the casino, but here in the downtown district I’m fully creatively taking ownership and it feels good. I’m hoping that just in a little time Vegas will get to know me. If I got into the casinos, no one would ever hear me. What a great time to get in off-the-Strip too… There’re booming restaurants blooming everywhere and with what MGM is doing, this whole layoff thing that allowed us to retrieve a bunch of good staff, and this area really reminds me of home. Las Vegas is very similar to New Orleans. They have a lot in common; the city never sleeps. You’ve been through a lot, what does the kitchen mean to you? The kitchen was my place that no one could get a piece of me. When I’m in the kitchen, the hectic chaos, even on a good day, it keeps me moving and not dwelling on all the things I’ve been through that people wouldn’t want to dream about. It keeps me alive. I just always thrive in the kitchen and it’s saved my life. What’s the long-term plan? I definitely want to see a New Orleans restaurant. I’d like to bring that to Vegas. We have every type of restaurant you could think of, every cuisine is here. I’ve never been in a city and seen so many places with so many cuisines, yet very little New Orleans.
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DE-CODING Código 1530 Tequila
By Max A. Solano | Photo Credit: Paul Risner When discussing this country’s history from its early colonial period and some of the distilled beverages that were available from that time, a spirit category like tequila would be considered very young, by this country’s historical timeline. Especially, when talking about spirits like rum, brandy and whisky that were commonly consumed by the early day settlers and many generations, thereafter.
A LITTLE TEQUILA HISTORY Tequila, in its earliest of form, has been made in Mexico since the latter part of the 16th century, after the Spanish Conquistadores established themselves in the New World and introduced distillation to the earlier Mexican civilizations. The origin of the name may have been lost in time, but many believe it derived from a Nahuatl term or phrase that alternately meant “the place where they cut.” Tequila is also the name of a town in the state of Jalisco that was officially established in 1666. Although there is some dispute, most sources point to Don Pedro Sánchez de Tagle, the Marquis of Altamira, as the first person to mass produce tequila, beginning about 1600. However, it was not until 1795 that Don José Maria Guadalupe de Cuervo was the first to receive a license to make it from King Ferdinand IV of Spain. Don Cenobio Sauza was the first to export to tequila to the US in 1873 when he shipped 3 barrels of it to El Paso, Texas. This was soon followed by a shipment from Don Cuervo, as well. Tequila became much more popular in the US during World War II, when importing whiskey from Europe became very difficult.
Per the Tequila Regulatory Council (CRT), only the spirit producers in the five approved states of tequila production (Jalisco, Tamaulipas, Nayarit, Michoacán and Guanajuato) that only distill the juice of the Agave Tequilana Weber plant (blue agave), may officially label it "tequila." And, only if said spirit contains at least 51% agave sugars from the blue weber agave plant (supplemented by other sugars), can it legally bear the name tequila on its label. This style of tequila is considered by most to be of lesser quality compared to those that are, nowadays, produced from 100% Blue Weber Agave sugars and labeled as such. Whether you choose to believe it or not, many credit Jimmy Buffet and his song "Margaritaville" with ensuring tequila's place in the pantheon of America's most beloved spirits! I mean, have you been to one of his concerts?! Not only has tequila come of age in terms of alltime popularity, but agave spirits, in general, have been experiencing a Renaissance where other agave spirits such as mezcal, sotol, bacanora, raicilla, etc. are steadily gaining awareness and notoriety. So, it’s without wonder why we have seen over the years more and more celebrityendorsed or -owned tequila brands. Enter Código 1530 tequila!
CÓDIGO 1530 TEQUILA Although the brand “Código 1530” was founded only a few short years ago, this lowland distillery had been producing superlative tequila for several generations. Código 1530 is produced at the Villa Tecoane/Tequilera Las Juntas, S.A. de C.V. (NOM 1500) located in Amatitán, Jalisco.
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The story behind the brand’s origins go back a few years to when co-founder Federico “Fede” Vaughan would routinely share this ‘nameless’ tequila with his close friends over a game of golf. Fede had introduced it to Ron Snyder, the former CEO of the popular Crocs Footwear Company. But rather than just occasionally enjoying the fine agave spirit, the two decided to form a company. Shortly after, another mutual friend, Superstar Country Musician George Strait, was invited to come and try this tequila. As you would have it, the three found a new common love, and as the popular saying goes: “And, the rest was history!” So, what’s the significance behind the name, you may be asking? According to the founders, the name of the brand has special meaning that honors both the way the tequila is produced as well as the place it comes from. According to Fede, the brand is not as highly produced as much as the bigger brands, but is produced the right way, which should be the only way! This is the code the brand lives by, hence the name Código. The second half of the brand name comes from the fact that their tequila is produced five minutes outside of Tequila in a town called Amatitán. The city was founded in 1530 by the Spaniards and has a slogan of “Donde Todo Empezó,” which means “Where It All Began.” This is an allusion to the fact that tequila was first produced in this part of Mexico. One very intriguing fact about Código 1530 is that it proudly bears the Jerusalem Cross as the symbol of its heritage story. Furthermore, this iconic cross sits atop the Jalisco Coat of Arms and dates back to 1530 when after colonial struggle, Amatitán was officially recognized as www.lvfnbpro.com
a city of New Galencia and Jalisco was given a coat of arms by the Spanish monarchy, which was anchored by the Jerusalem Cross. Código 1530’s name honors “Los Códigos,” the oldworld codes and customs that shaped and still live on in Amatitán and the Los Bajos region to this day. These values are at the core of the proud families who served this tequila in their homes and the artisan distilling family who has been the custodian of this private tequila for generations.
THE PROCESS When it comes to making distilled beverages, there are some parts of the production process that are more integral in shaping the final product. My colleague and good friend, James “J.R.” Starkus, is an incredibly well-respected and valuable resource of all things agave. As he so eloquently puts it, “When it comes to making tequila, every step of the process from the harvesting to the aging (if utilized), is crucial and can greatly impact the outcome of the final product.” With this said, the way every brand produces its tequila you can say is completely done deliberately to achieve that specific flavor profile consistently. So, can it be argued that some parts of the process may produce a better quality or better tasting product? Yes, most likely. Can the price point we pay for these tequilas be influenced by a brand’s method of production? Better believe it! However, it’s different strokes for different folks. And, a brand will always be able to justify why it does what is does and charge what is charges! Each of Código 1530’s expressions from the Blanco to the Orígen (Extra Añejo) uses a timehonored process that has been perfected by each passing generation that stays true stylistically with the production methods of the Los Bajos region, tequileras and jimadores. The agave, which is sourced solely from the Lowland region, is harvested at no less than seven years to assure the brix level is high enough. The Lowland agave, grown in volcanic soil, typically provides a more mineral-forward and earthy profile versus highland agave, which has a more fruit-forward profile. The agave is slowly cooked in stainless steel ovens for approximately 18 hours at a lower temperature before being processed in roller mills, so almost no solid material is in contact with the agave juice during the fermentation process. This helps ensure that no unwanted flavor characteristics develop as well as outside bacteria from flies and other bugs. Also, the yeast used comes from the local bakery and over time has adapted to the distillery environment, where now, a live strain is kept. From here, the traditional double-distillation process takes place in stainless pot stills that were designed and built by the distilling family. There are five distinct expressions that come from the post-distillation process. Blanco: On average, a 15-day process before it’s diluted down and bottled. Although it spends no time in wood, it does spend some time resting in stainless tanks. It serves as the DNA and backbone of the entire lineup. Simply put, if you have a subpar distillate, it will be almost impossible to achieve a good aged-product. Obviously, not the case, here! Rosa: Rested for 1 month in uncharred Napa Cabernet French White Oak barrels. The rosa has been in contact long enough inside the Cabernet barrels to enrich the natural agave juice, without overpowering its delicate floral notes. www.lvfnbpro.com
Reposado: Aged for six months in Napa Cabernet French White Oak barrels, the reposado embraces the agave-driven flavors of Los Bajos tequila, with subtle hints of many of the signature flavors found in some American whiskeys. Añejo: Aged for 18 months in Napa Cabernet French White Oak barrels, this time spent in oak gives this particular expression a refined, elegant and spice forward profile. Origen (Extra Añejo): Aged for an astonishing 6 years in Napa Cabernet French White Oak barrels, making it one of the oldest and most refined Extra Añejo tequilas on the market. This expression shows deep baking spices and delicate ripe fruit notes. Q&A with George Strait To really paint a better landscape with Código, I had an opportunity to ask George Strait some fun and curious questions regarding the brand and the man himself: George, when and how did you get involved with Código 1530 tequila? I’ve been involved with Código pretty much from the start. Before it ever had a name, Fede would bring it out to the golf course for me and others to try. It was apparent the very first time I had some that it was a very special tequila. Was tequila a newly found passion of yours or have you always been deeply fond of it? Are there are any other guilty pleasures of yours that you’re willing to share with us? I wasn’t a big tequila drinker until I started spending more time in Cabo. Even then it wasn’t until I tried (unnamed at the time) Código 1530 that I truly became a tequila drinker. I mean before, it was salt and lime to get the taste out of your mouth as fast as you could. I don’t do that anymore.
In your opinion, where do you see, not just tequila as a category, but all agave spirits in 10 years? Tequila, in general, has come a long way over the past few years. It’s become way more popular due to there being more palatable brands out there. Mainly Código! The process we use is all natural. No additives in Código. Our aging process and premium Cabernet barrels that we use are the only things that change the color. The agave plant is an amazing plant. It matures in around 7 years and we’ve started making a great biodegradable straw from agave byproducts that is awesome. We hope to spread these around to the world as well. Everyone’s getting really picky about straws. This is a great solution. If you were to choose only one thing, what would you say makes Código 1530 different from any other tequila produced today? I think it’s our aging process and the barrels we use. We have truly amazing distillers watching over every aspect of the process. Also, our agaves have to be perfect or we don’t use them. Could you please tell the readers how you best enjoy drinking Código? My favorite is the añejo. I drink it on the rocks. Lastly, do you have any favorite pairings that you personally love to team up Código with? I like to pair my Código with golf, fishing, steak, seafood, sushi, fried chicken, hamburger, etc, etc, etc. Til’ next year, ladies and gentlemen… Happy Holidays! Cheers!
You are a music icon and considered “The King of Country Music” by many people, so how are you able to successfully manage a busy music career, a family and a young and growing tequila brand? Being in the tequila business has been a lot of fun. We’ve had some great events, met some really cool people and have managed to bring Código to the world. I’ve learned a lot about tequila and the work that it takes to take an unknown brand to the marketplace. There are so many tequila brands out there, so the main challenge is getting people to try yours. I feel like once people try Código they will see for themselves that it’s the best one on the shelf. Bar none. I’m busy, but I guess I like it that way. What would you say has been your biggest challenge as a partner-owner of a spirits brand? And, on the flip side, what has been your biggest joy? Like I said, the biggest challenge is getting people to try it. It’s rewarding just to see the look on their faces after they do. One of the biggest rewards though, has been the fact that we’ve come so far in just over 3 years. We’re now in all 50 states and also in a few other countries. It’s just amazing to me to think about how far we’ve come. December 2019 I The Las Vegas Food & Beverage Professional 17
By Sk Delph Sk Delph knows her way around food and wine, not necessarily in that order, having lived and traveled from Sonoma, California to Boston and back to Vegas for the last fourteen years with her chef husband, turned GM here in Vegas. She has been published in various short story anthologies and is currently working on her first novel.
DISHING IT
Photo credit: Roger Mooking and Sk Delph
with Sk Delph
Celebrity Chef and Award-winning Recording Artist Roger Mooking – Food Feeds the Body, Music Feeds the Soul It’s not often we can have a conversation with an award-winning hip hop recording artist who is also host to three excellent cooking shows on Food Network and Cooking Channel Canada and U.S. and can hold his own discussing physics theorems. We discussed ‘time.’ “Every formula has its place in time,” Roger went into it so naturally, “if you don’t construct the theorem for how they organize time then every other equation they ever created is …” alas, this article will be about food and perhaps a little music. That was the enlightening conversation I had with Chef Roger Mooking and his natural enthusiasm is infectious. “Oh, it’s like Christmas right now!” was his reaction to a few cat and mouse phone calls, and instantly, it was! Chef Roger has always been passionate about music. He’s a musician that fell in love with cooking. His mantra is ‘food feeds the body, music feeds the soul.’ In his just released album 2 Bad 2 B Tru, we hear the influence of Trinidadian calypso, classic hip-hop, rock and funk, but it’s none of these things alone and it captures you right away. “What I’m most proud of … it has its own sound. It’s undeniable,” said Roger with passion. “You let the music seep into your pores; you know that’s essential. You should not only hear the music coming out of the speakers, but feel it. It’s supposed to be a physical experience.” Roger took the process further. “It’s like creating art. You tweak it to get that physical reaction. Sometimes it’s a sonic thing, a mix thing, a technical thing … until there it is! You keep working on it like sculpting clay and it starts to form itself.” It was a great analogy and we can begin to see how Roger’s multi-faceted mind works and how this could all finally relate to food. Chef Roger has been around food his entire life, a passion that has translated into highly acclaimed cooking shows including Man’s Greatest Food greenlit for Season 4. Be sure to look it up in your T.V. listings!
Big B’s Texas BBQ II Grand Opening Brian and Natalia Buechner did it again! Big B’s Texas BBQ II at their new location at 6115 S. Fort Apache Rd. is a hit! Many in town are familiar with Brian Buechner and Big B’s Texas BBQ. For those not familiar, I’d like to share a story. Brian grew up in Somerset, a small town south of San Antonio. It had one blinking traffic light and little else. “We used to drive 45 minutes each way for some BBQ, and it was absolutely worth it.” Texas style BBQ uses recipes and techniques handed down for decades. “We try to stay as true to the tradition as possible. You start with high quality meat, no brines or injections of any kind … just a very primitive salt and pepper rub, and smoke over real wood, low and slow.” His mission is to preserve the style of pit-masters from decades ago for future generations. Traditional Texas BBQ uses true smoking wood that’s scarce and expensive. “We wanted to do this right and not cut corners, so we bring the wood in directly from south Texas.” It’s a labor of love which is 100% evident in what happened next in the journey of providing great BBQ. On October 1, 2017 a shooter opened fire at the Route 91 Harvest Music Festival. Brian and Natalia were there. “It was a great day up until that moment … Nothing but happy faces around. We were the food vendors at the VIP section to the right of the stage and were right in the middle of the line of fire,” said Brian. “Our staff and around 20 other event guests hid behind our smoker while bullets were coming down. It truly saved our lives. We got out alive and unharmed, but so many people weren’t that lucky. The way the whole city came together after this tragedy was truly amazing to witness. It certainly made us stronger as a community.” For some truly authentic Texas BBQ, there’s no better place to enjoy some of the finest BBQ ever served. “I think Las Vegas BBQ culture has made huge strides and we hope to develop it even further.” We are with you, Brian! There is also another location in Henderson at 3019 St. Rose Pkwy. For more info visit www.bigbztexasbbq.com.
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www.lvfnbpro.com
By Savannah Reeves
Photo credit: Jennipher Chung
Savannah Reeves, a Hospitality Management student at the University of Nevada Las Vegas, represents the Epicurean Society, a collection of food and restaurant enthusiasts. As the journalist on their leadership team, Savannah desires to share the club’s experiences with the public. Growing up in central California, she discovered her passion for hospitality and decided to pursue that passion in Las Vegas.
The Fall 2019 semester for Epicurean Society continues to be full of activities for its members. The Epicurean leadership team has been delighted by all of the exciting and different opportunities they and members have had the opportunity to participate in. This month, members not only had the chance to join in on entertaining food outings, but also the opportunity to enhance their skills in the industry. The group is not slowing down anytime soon. While discussing where our members wanted to go for their outing this month, the topic of Downtown Fremont came up. A large group of our members are still new to the area or had simply never visited the Downtown area yet. The Downtown Fremont scene is still unknown to many guests visiting Las Vegas; it provides a very unique and dynamic dining experience that is a must-see. We collectively decided that the Downtown Container Park would be the perfect area for members to have some options while also allowing us to still dine together. The Downtown Container Park offers a unique experience that offers entertainment, food and even shopping. And, once you’re in the general area, it’s hard to miss it. As you enter, you are greeted by a very large praying mantis art installation that shoots fire to music. After we all arrived, we fought the cold to take the time to check out what the area had to offer. Due to their unique selection of restaurants, there’s something for everyone to enjoy. Currently, their restaurant selection includes: Berries & Beans, Big Earn’s BBQ, BIN 702, Cheffini’s Hot Dogs, Downtown Terrace, Pizza Zazza and Simply Pure. You can also find storefronts offering beef jerky, kettle corn, candy and gelato. We all set out to find a dish we wanted to try, and then meet up again to enjoy together. One of our favorites was the gourmet hot dogs from Cheffini’s; they offer a multitude of unique toppings you don’t usually see, from dried seaweed to their signature quail egg. Not only does the Container Park offer quality food, they also have a vibrant atmosphere with an array of seating options. There is also a play area centered in the area, a small stage with a grassy area and plenty of places to socialize with friends. It was another wonderful opportunity to discover new things and share a meal with a quality group of people. In addition to enjoying good food together, we have also enjoyed participating in events together this month. Chef Mark Sandoval, with the UNLV Harrah College of Hospitality, requested that our leadership team recruit members to volunteer for a special event he was working on. The Hospitality College had the honor of hosting an intimate dinner for Chaîne des Rôtisseurs, the world’s oldest international gastronomic society, founded in Paris in 1248. The group is dedicated preserving and promoting excellence in all areas of the hospitality arts. While they offer fantastic benefits to members, they also sponsor young chef competitions and aid in providing scholarships for students in the hospitality industry. www.lvfnbpro.com
We took this as an exciting opportunity for members to gain new skills and experience a full five-course meal. Many of our Epicurean members have never experienced such an event. Training before the big event entailed an hour-long session to understand Michelin Star service. None of us had ever had the opportunity to participate in Michelin Star service; we all sincerely enjoyed learning these new skills together as one team. On the day of the event, Epicurean members assisted in all areas of the dinner. Members began with setting up the correct table setting, showing members what a five-course table setting should look like. Our members also thoroughly enjoyed the chance to see the back of house operation as well. Chef Sandoval and Chef Stephanie Bogert had an excellent team providing dynamic plates. The five-course dinner included: Golden Beet Napoleon, Puree of Potato and Leek Soup, Seared Diver Scallops, Roasted Quail and Apple and Pear Sachet. The wine for the evening was paired by Master Sommelier Joseph Phillips, another exciting opportunity for our over-21 members to learn proper wine service. All involved Epicurean members truly took their training to heart and were able to provide excellent guest service. Our biggest challenge was conducting dinner service in synch with each other. This required significant communication and teamwork. This showed as participants were able to come together beforehand to prepare. Despite this being everyone’s first Michelin-style service, everyone provided outstanding service to the guests. Our team received nothing but excellent feedback. It just goes to show, as long as you have a passion and love for the industry, you can truly thrive in it coming together with your team.
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The RESTAURANT EXPERT Finding Your Ideal Food Cost
Knowing your ideal food cost is important because it’s one of the numbers that helps you calculate your target food cost. Your ideal food number is what your food cost should be if your ran a perfect restaurant, where there is no theft, no waste, no spoilage. To find this number, you need accurate, up-to-date recipe costing cards and your menu mix from your POS system, which tells you what your customers actually ordered. Since a perfect restaurant doesn’t exist, this number is referred to as an ideal or theoretical number. Let me put it to you this way, menu mix is critical to finding out where your food cost should be in your restaurant, not based on a national average. Understanding menu mix and its effects on your overall food cost is what allows you to sell a frozen high cost appetizer at a 38 percent food cost out of a box and into the fryer because you sell the living heck out of your fresh hand cut French fries at a 5 percent food cost. I like to simplify this with this example. Let’s say you have a menu with only two items. You
By David Scott Peters David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as the expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters and his formula, visit www.davidscottpeters.com.
sell one item at a 1 percent food cost and you sell the second item at a 99 percent food cost. Now imagine in a calendar month you sell 100 total items and 99 of them are at a 1 percent food cost and the other one is at a 99 percent food cost. What do you think your food cost would be? It’s 1 percent, right? Selling only one item at a higher food cost isn’t going to move the needle. Now let’s reverse that and say you sold 100 items, of which 99 items were at a 99 percent food cost and the other one at a 1 percent food cost. What do you think your food cost would be? It’s 99 percent, right? Selling one item at 1 percent food cost, again, will not move the needle. The ONLY way to know where your food cost should be based on what your customers order is to have the following information: Accurate, up-to-date recipe costing cards for EVERY item you sell. A menu price for each item you sell, before any discounts are applied. Again, this is referred to as the gross sale price.
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Last, but not least, you need your product mix from your POS system, often referred to as an item-by-item sales report, sales mix report or a velocity report. It’s just a listing of how many you sold of each item you sell. Once you have all this data, you simply total up all the product used and divide it by the gross sales. This will give you your ideal food cost. Since we are not robots and don’t run perfect restaurants when it comes to food preparation, I would give your kitchen manager or chef 1.5–2 additional points over ideal as a food cost target they should be hitting. If you needed to hit a 25 percent food cost to achieve a 55 percent prime cost (your total of cost of goods sold, which includes food, beverage, draft beer, bottle beer, wine and liquor costs, plus your total labor cost, to include taxes, benefits and insurance), then based on your current menu and customer ordering habits, you need to hit an ideal food cost of 23 percent or less. This is just one of the numbers you use to manage food cost in your restaurant, but it’s a great place to start. www.lvfnbpro.com
CHARDONNAY SUMMER
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Please enjoy our wines responsibly. ferrari-carano.com
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By Elaine and Scott Harris
Photo credit: Elaine and Scott Harris
Mama Bird Flies into Southern Highlands with Southern Comfort Food
Elaine and Scott Harris are full time journalists for over a decade covering resorts, spas, fine dining, wine, spirits and luxury travel. The husband and wife writing duo are sommeliers through the Court of Master Sommeliers and their work has appeared in the LA Times, Travel and Leisure, Google Travel, Modern Luxury, French Quarter Magazine in France and Monaco and Lausanne Tourism City Guide. Visit their website at Cuisineist.com to read articles and view over 400 videos featuring celebrity chefs, winemakers, sommeliers and Food Network stars.
Las Vegas off-Strip dining has caught fire over the last five years, giving rise to chefs fanning passion for their craft while creating gratification amongst their guests miles away from the neon lights. Recently the embers have fallen in Southern Highlands with a newer culinary hotspot, Mama Bird, whose southern kitchen’s grills and smokers are heating things up with their authentic southern comfort food that brings back mouth-watering memories of anyone born in the south or beyond. Waking into Mama Bird, diners feel welcomed as a hungry chick waiting for Mama’s goodness. While entering the communal dining space complete with checkered tablecloths and quaint memorabilia, enticing aromas urge one to pull up a chair, look over the menu, relax and prepare for a downhome meal experience. “We are a southern-inspired kitchen and smokehouse that celebrates and revives what it means to enjoy homemade, backyard-smoked dishes with a modern take on traditional creations,” said manager Zachary Substanley. A brilliant way to begin is Liam's Ginger Beer, housemade, hand crafted and non-alcoholic. It’s made fresh from just four natural ingredients: purified water, fresh ginger, hand squeezed lime juice and raw sugar. With no preservatives or artificial flavors this Ginger Beer is crisp and
refreshing, providing the perfect thirst quencher to whatever menu item you may choose. Breakfast provides a plethora of choices with the added bonus of being able to order the items all day. No matter how you enjoy your eggs—whether scrambled, sunny side up, over easy, over medium, over hard, as well as soft whites, raw yoke or firm yoke, poached or basted—Mama Bird delivers with “eggs-pert” preparation. Other breakfast items will have you crowing with delight. Dig into the Sausage Gravy & Biscuits, Fried Chicken and Waffle and even Chicken Fried Steak as well as the Here Piggy, Piggy Omelet: a brilliant bacon sausage omelet featuring Mama’s seasoned potatoes and the “everything” biscuit with a shoulder of bacon and American cheese. Begin with their Wicked Deviled Eggs—candied jalapeno, and of course, bacon. Fried chicken sandwiches are all the rage right now. Mama’s Fried Chicken Sandwich on a fresh potato roll, pickle, tomato and their own “comeback sauce” holds it own with the best. Pro tip for spice lovers—order it “M.M.A.D HOT.” Get your appetite ready and dive into a Fried Chicken Plate with your pick of tenders, boneless thigh or boneless breast. After all,
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Mama’s is known for their Barbecue Plates so there is really no excuse not to indulge. First up, the Salt & Pepper Smoked Brisket is intensely prepared, redolent and tender, a must in curing a carnivore’s craving; or indulge in the succulent Pecan-smoked Baby Back Ribs that will keep you coming back for just one more bone to pick. Why choose between them? Get them both by the half slab or half pound for the true Mama Bird experience. Save room for the sweet treats that please the palate with refreshing choices such as The Watermelon Soft Serve. However, who doesn’t like dessert in a jar? The Hummingbird Cake Jar filled with banana, pineapple, pecan, coconut and cream cheese frosting melded together in a jar of sweet and decadent flavors. And of course, the Oreo Red Velvet Cake with fan favorite Oreos, chocolate chips and cream cheese frosting turns a traditional treat into a sophisticated dessert. Owner Robert Chiti and manager Zachary Substanley have created a very special venue with their delightful focus on hospitality and elevated comfort food and look to expand their operation in the near future. Mama Bird is the kind of setting where you feel so much at home—you could set a spell and savor the flavors. We did and we hope y’all do the same! www.lvfnbpro.com
By Linda Westcott-Bernstein
Human Resources Insights
Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This 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
The Value of a Sound Company Culture
I believe that one of the most valuable components of a good organization is the depth of and value placed on the culture of that organization. Just so you know, I believe that a culture must exemplify every aspect of what the organization stands for and what they value. When you don’t place the proper amount of focus or importance on who you are and what you stand for, you may come across as insincere, uncaring and vague. The perception, these days, is that a cultureless organization appears to be arrogant and has no integrity. A strong company culture must consist of several very important factors. I think that those factors must involve values that the average person can relate to and that attract individuals who hold those same values themselves. Here are some cultural values that I find meaningful… • Support individuality and creativity. • Emphasize the importance of each individual and support the family unit. • Stand for honesty, truthfulness, accountability and integrity. • Be receptive to new, unique and original ideas. • Value every member of the team and encourage longevity and tenure. • Encourage sound communication efforts and value the principles of open door. • Give every individual a voice and encourage contributions from all regardless of position. In order for there to be success with any cultural effort or initiative, the culture must first be exemplified by each and every member of your
leadership team. The only way to actual success in your organization is to “walk the talk” and support your culture in all that you do and say. Some organizations can talk a good game, but lack of culture is quickly evident through the way that the management acts and treats their employees. Individuals in today’s workforce will not be fooled. They know that no culture exists if employees are lied to, treated poorly and not listened to. Those same employees will leave the organization and unfortunately start to spread the word about how poorly they were treated and disrespected. When this happens, it is very difficult or may be impossible to recover from the damage that can happen with gossip, hearsay and poor leadership. If you want to develop or support a sound culture, you must start from the ground up. You must look at your past mistakes, honestly evaluate where you must improve and then begin a process of recovery and renewal. This will be a long term and arduous process, but it can have significant impact on your reputation and ability to recruit good talent from this point forward into the future. It is my recommendation that you engage a good HR vendor to help you change and revitalize your culture, and do it with direct, honest and ongoing support from the top down. To do otherwise would be an exercise in futility and a waste of resources. Your belief in the importance of a culture emphasizing who you are and what you stand for will determine your success and your legacy for the future and your future generations. Good luck!
HR Question of the month:
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. Include your mailing address when sending your responses.
www.lvfnbpro.com
December 2019 I The Las Vegas Food & Beverage Professional 23
By Chef Allen Asch Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu
Chef Talk Thanksgiving Around the World
I want to wish everyone a happy holiday season. I just finished my traditional meal of turducken, which I started enjoying when I lived in New Orleans. I have to tell you that I also tried the Pringles potato chips with the turducken flavor. This year’s version includes turkey flavored chips, a duck flavored chip and a chicken flavored chip which of course, are stackable to get the turducken sensation. This is an advance on last year’s version which had turkey, stuffing and pumpkin pie flavors in three different packages. Thanksgiving is not a holiday that is solely a United States holiday. Granted our Thanksgivings include turkey, stuffing and vegetables while watching football games, but around the world the Thanksgiving tradition includes the harvesting of indigenous foods at the time that they are most harvestable. An additional aspect about Thanksgiving around the world is they are not necessarily in the fall months. It depends on when the harvest season is for that particular country. People from Malaysia, for example, believe that life is nothing without rice so they celebrate the Kadazan Festival. This festival worships rice, which they believe is an extension of the creator. There is history behind this tradition. The story goes that God sacrificed his daughter to save his people from famine. He buried parts of her all over the land, which became the original growth basis for rice paddies. Although it seems that this would be an unhappy celebration, it is not; it is celebrated with rice wine and considered a
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.
beautiful day for the Creator who had made the ultimate sacrifice. In Korea, the Chauseok Harvest festival is celebrated on the 15th day of the eighth month of the lunar calendar and is celebrated to respect elders and memorialize the ancestral roots of Korea. Besides spending time with family and friends, Koreans usually traditionally go back to their ancestral homelands to commemorate at their relatives’ gravesites. The traditional foods served at the celebration include rice and mushrooms. Germans celebrate Thanksgiving as a religious holiday. Like most Thanksgiving traditions it is centered on the year’s harvest of agriculture. The foods that are served are similar to what are served in the United States, but with the addition of a sweet bread with poppyseeds to bring a good year for the future. Much of the day is spent in church services for people that celebrate as Catholics or Protestants. China celebrates Thanksgiving as a three-day festival in the fall each year. It is known as the Moon Festival, which celebrates the special power that the moon has in its culture. One of the traditional dishes is moon cakes, which are semi-sweet pastries made from pastry dough and red bean paste. Israel celebrates the holiday between September and October. It is called Sukkah, which means “booths” in reference to the dwellings people lived in during the period of wandering for 40
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years of travel through the desert, after slavery in Egypt. It also celebrates the autumn harvest of fresh fruits and vegetables and is celebrated using the lunar calendar, which means the dates change every year. This holiday lasts seven days. India celebrates the holiday with a four-day celebration in the middle of January and consists of rice, sugarcane and turmeric. Each of the four days of the holiday is spent celebrating different aspects of their life. The first day is to celebrate Lord Indra, the ruler of the clouds which provides rain. The second day is dedicated to the Sun God. This is a traditional day with ceremonial clothes and traditional foods such as sugarcane, bananas and coconut. Additionally, the traditional offering of rice cooked in milk is made. The third day is set aside for the celebration of the cow. The cows are dressed up with beads and paraded around town. The final day is used to celebrate prosperity in the house and family. Traditionally, this is done with turmeric and rice washed in a specific way and laid on the ground with the Ponjal rice surrounding the turmeric. Ghana, in Africa, celebrates the festival of the Homowo, also called The Festival of Yams. Unlike the other holidays mentioned in this article, this holiday is done to pray for the hope that the crops will be plentiful for the next year. This festival is celebrated in August or September, and as the name implies, centers around the yams that are a big part of their culture and food supply. www.lvfnbpro.com
By Shelley Stepanek
Best of the Best
Photo credit: Shelley Stepanek
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.
Yes, I wrote about the new Mexican restaurant La Monja about a month ago, and what a great spot. Both indoor and outdoor seating, giant grills where pork is roasted daily, marvelous taquitos, salads and drinks. Well now the refurbished hotel on Fremont Street called Fergusons Downtown has opened with a new coffee shop called Mothership Coffee Roasters, where they have quiche, scones and amazing coffee. Situated in the old hotel rooms, completely revamped and remodeled, are now numerous businesses located within this area, including Mike’s Recovery, a bathing and soaking spot to totally stay hydrated; a beauty shop just for hair; All for Our Country, OFI, formerly in Henderson, which makes hand-crafted wood items; Futuremakers, daily classes for art, tinkering and yoga; Neon Cactus Vintage, featuring vintage clothes and items; The Tiny Bloom, beautiful custom flowers; and of course another great restaurant, Hatsumi, a Japanese restaurant. The area has been excavated down, so there are plenty of levels. There are spots to just lay back and relax, bring your coffee outside and gaze at the strange sight of two semi-trucks suspended in animation. Their grand opening is Dec. 13-15 so if you are in Las Vegas, come on down. A relaxing place to be. Hooters out, OYO in. Yes, one of our oldest casinos has now been rebranded with an all-new theme. The Porch has been highly upgraded with great glass garage doors overlooking the pool, where huge mobile screens for summer movie viewing has come into place. They have some www.lvfnbpro.com
seasonal cocktails in the Aqua Rjo: with New Amsterdam Raspberry Vodka, St. Germain Elderflower liqueur, red grapes, mint and fresh citrus berry topped with champagne. The Apple Fest is made with Maker’s Mark and applesauce. The menu highlights include Shrimp Ceviche Martinis, Three Cheese Stuffed Peppadews Peppers wrapped in bacon and Ahi Tuna Poke Cones. The Hooters restaurant is still there and it is always a “Hoot” with fried pickles, beer cheese & pretzels, Caribbean-smoked Chicken Wings and Chipotle-glazed Wings. Something is always happening here. Steak ‘n Shake serves all the classic milkshakes, including Birthday Cake, Oreo Cookies ‘n Cream, M&M and Turtle Caramel. Alcohol-infused milkshakes include Cin City Shake with Fireball Whisky, RumChata and Jim Beam Banana Splits. Don’t miss the Kahlua Express, with Kahlua, Butterscotch Schnapps, hazelnut and vanilla ice cream. Give the Double Steakburger a try, with two hot patties, or if you are really hungry try the Triple or 7x7 Steakburger with seven Steakburgers and seven slices of cheese. There’s also the Jalapeno Crunch Burger, with pepper jack and chipotle mayonnaise. Now try that one on for size! Last is the Underground Lounge. New is a Smoked Michelada, Estrella Beer with a spicy tomato and mango mix, which is smoked. And pair it with a Triple Grilled Cheese served with house-made tomato bisque. Just the place to watch all your favorite teams, with multiple TVs.
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By Adam Rains & Terry Clark Adam is lead bartender at The Golden Tiki and a member of the Health & Wellness Committee for the Las Vegas USBG. He has studied at SDSU, USBG, BarSmarts, International Sommeliers Guild, Certified Cicerone Program and Southern Glazer’s Wine & Spirits Academy. Terry is Beverage Director at the Summit Club where he is building an elevated bar program. He is certified by the Court of Master Sommeliers, an active USBG member and in 2018 won the USBG award for Most Creative Bartender.
Juyoung Kang has been one of Las Vegas' most prominent bartenders since the craft cocktail boom began and is a role model to many. Her reputation speaks volumes and she has helped establish some of the best bar programs in the city. Welcome, Juyoung. How did you begin your career behind the bar and what drew you to the profession? I began as a server at a private business club in Philly in 1999. One event night, a bartender didn't show up for work and I got the chance to work behind the bar. I'm one of those [people who] hate doing something without knowing everything [about] the job. So, like a good student, I studied my butt off till I realized after graduating college that this is what I wanted to do. What drew me to the profession was how, in this job, if you’re not genuine, it doesn’t work. Hospitality is an equality game. Where do you currently work? The Dorsey at The Venetian Resorts. What is the hardest part of running a bar program in such an extremely busy casino? There are so many chiefs and so many Indians. It’s a balancing act of so many personalities and all the rules and regulations (i.e. requisitions, approvals, processes, methods, etc.). There is a lot more administrative work than creativity. Creativity is probably the hardest for most people and takes up most of your time, but it’s only about less than 10% of the whole program. If systems aren’t in place, all the creative production will cease to exist. You have to be organized on top of organized. There’s no room for error. Stress can be an all-time high sometimes, but you have to know how to handle it, move on and hit the floor running. I'm sure everybody must be operating at 100% working for an industry behemoth like Sam Ross. How do you manage avoiding burnout? What about when you sense an employee reaching it? I avoid burnouts by taking an extra day off. Usually your team knows when you’re working hard. And my team especially is there for me. Whenever I need an extra day, someone is always there to pick up my shift and help me out. Knowing that puts my mind at ease. Also, I figured out a long time ago that you just have to let it go. I compartmentalize my brain to know that when I’m at work, I’m working… and when I’m at home, I’m home. I don’t bring the stress of the work home. I
wouldn’t let my haven be compromised. And someone once told me: “We’re not saving lives, just redeeming souls. So, stop stressing over what you can’t do and just keep up with as much as your body can do. Doctors save lives. We put a smile on their faces and administer legal potions.” When I sense an employee reaching it, I sit down with them and ask if they’re ok. I tell them to take time off or go take a breather. I ask what would help them work better and try to provide that support. Checking in on them periodically throughout the night to see if one, they’re holding onto their sanity, and two, if they’re all in one piece. Sometimes a five minute woosah makes all the difference in the world. 3 descriptors. Make me something. Fruity, Spicy, Blended. 1.5 oz Tequila, 0.25 oz pineapple liqueur, 0.5 oz lime, 1oz green apple, 0.75 oz coconut syrup. Combine all ingredients in blender. Blend and serve in rocks glass. Apple fan with spicy salt.
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What do you feel is the best reason for a new bartender to join the USBG? It’s a great way to meet the bar community and there is a wealth of information and resources available. When things need attention, the USBG and the bar community can come together and make changes happen. Also, it’s just nice to know that someone has your back. Thank you, Juyoung. What's on your mind that you want people to know? Stop being nice. Be kind. Be genuine. Be present. Stop worrying, the universe will take care of you. Know your talents and use it. If not, DO THE HOMEWORK to be where you want to be. The only one person that can help you be where you want to be is you. If you don’t invest in yourself, no one will invest in you. People around us are resources, but they will not do your work. Learn to be you. Love you. And then you’ll learn to know who you are. Growth begins when you learn to start. www.lvfnbpro.com
Photo credit: Juyoung Kang
J U YO U N G K A N G
SPIRITS CONFIDENTIAL with Max Solano London: At Top of the Cocktail World Part 4 of 4
5.
Artesian - Arguably, one of the most highly-coveted and awarded bars in the world in the last five years, the Artesian bar, located inside of the Langham Hotel has certainly carved out a name for itself, as well, as setting the industry standard for cocktail innovation and efficiency Highs: The menu is inspired by the mantra “less is more,” with cocktails being made from a singular flavor combination. The entire Artesian team created in their very impressive basement-level lab (which we visited) uniquely-sourced spirits paired with one other key ingredient or flavor. Lows: The menu design, itself, was very basic, unfortunately, although the cocktails were standouts. The garnishing was very minimalistic to non-existent.
4.
American Bar - The world-renowned American Bar at the Savoy Hotel was founded in 1893 and continues to be England’s oldest surviving bar. In 2017, it was awarded “World’s Best Bar” at World’s 50 Best Bars and, “World’s Best Bar,” at Tales of the Cocktail 2018. Highs: It is very difficult to pinpoint a flaw when a bar has had this much time to perfect their bar experience! The cocktail menu dubbed “The Savoy Songbook” is very innovative and pays homage to the legendary musicians and songwriters that have www.lvfnbpro.com
Max Solano is a principal mixologist at Southern Glazer’s Wine & Spirits of Nevada and is considered one of the most respected and premier authorities in the West Coast on all matters whisky. He also serves as a Spirits Judge at the coveted New York World Wine & Spirits Competition, International Whisky Competition and world-renowned San Francisco World Spirits Competition.
entertained their bar guests for decades. Each of the 20 featured cocktails are showpieces that have been inspired by some of the most iconic songs played in the bar, today, and is also accompanied by a live album. How cool is that! Lows: The average price point was considerably higher than any other bar we visited, so come prepared!
3. Oriole - The sister property of the modern
legend, Night Jar, was named in the World’s 50 Best Bars back-to-back in 2017 and 2018. Located in London’s meat-packing district, this speakeasy style bar is beautifully nestled away and will transport one to quite the unique and welcome ambience. Highs: The cocktail menu, almost encyclopedic in size, draws its major influence from a combination of Old World, New World, most noticeably the flavors of the Orient! There’s quite an array of unique ingredients utilized in their cocktails, but the quality is quite exceptional considering that most of the cocktails are pre-batched for speed of execution (except for the alcohol). The menu is not overly extravagant, but the presentation for most of the cocktails was quite beautifully done! Lows: It was difficult to even find a flaw, but the large quantity of cocktails made it somewhat overwhelming.
Photo credit: Max Solano
As we continue where we left off from last month’s Part 3 of our whirlwind three-day London cocktail experience back in August, we dwindled through the countdown of bars from nos. 10 down to 6. As we announce and discuss nos. 5-1 in this final segment, please make note that this was not at all an easy task and the difference in points scored between bars 5 through 1 were separated by merely a handful of points. But, in the end, there was a clear-cut winner! Will you agree with us? Who knows? We shall see…. Just to remind you, our intent and focus were solely on the cocktail menus and cocktail offerings so specific categories we scored each venue on were: depth of the cocktail menu’s unique offerings, cocktail menu design and creativity, overall cocktail menu depth, cocktail presentation, cocktail translation (description ties to cocktail flavors and theme), cocktail balance & quality, cocktail value, and lastly, level of difficulty & time of execution. Each of these categories had a specific scoring range attached to it and the three of us on our own time carefully evaluated and scored each venue. Once done, we got together, tallied our scores and discussed the results! So, without further adieu, let the nos. 5 through 1 countdown commence.
By Max A. Solano
2.
Scarfe’s - I am in astonishment that this watering hole is not as vocalized as some of the other more recognized names, but highly recommended by all the local bartenders. Located at the Rosewood Hotel, this bar is breathtaking and screams good ol’ boys club from the early 1900s New York City. This spacious and luxurious bar is surrounded by rich, dark woods, a monstrous fireplace and a deep selection of spirits, including a cabinet with quite a few vintage spirits on display. Highs: By far, Scarfe’s cocktail menu is the coolest and most creative piece of art with cocktail descriptions on it we have ever come across! Only, twenty, musicianinspired cocktails were featured and each were extremely well made with a slight touch of whimsical. Lows: Simply, none. The drum roll, please! And… without, further adieu, the number 1 spot goes to……
1. Night Jar - The older brother of Oriole, this
bar is flat out, amazing! A speakeasy like its sister property with vintage relics on display throughout, but a slightly darker setting with only one small bar powering the whole venue like a dynamo. Highs: The cocktail list is very deep and
extremely intricate whose cocktails are intentionally all modern twists of classics from different eras. The cocktail menu changes yearly and the entire bar team collaborates and takes them approximately 8 months to complete a new menu. Every cocktail has a cool and curious presentation with very unique ingredients, much like at Oriole. Also, how these unique ingredients were stored and displayed was cool to see. Lows: What “Lows?” The countdown is now officially a wrap! Frankly, having experienced London’s cocktail culture really has opened our eyes and perspective. It truly is a special destination. However, alluding to my original argument, I still strongly feel compelled to mention that moving forward, anyone who writes articles that are “Best Of….” lists should consider doing things the right way. If nothing else, at least allow us the courtesy of explaining the basis and criteria of your order. Well, my friends, til next month! ~ Cheerio!
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Product Review By Bob Barnes
Sebastiani Cabernet The historic Sebastiani Vineyards & Winery, founded in 1904, is one of the few wineries that persevered through Prohibition thanks to founder Samuele Sebastiani. After Bill Foley purchased Sebastiani in 2008 he dialed down the production to concentrate on making high-quality wines with a focus on Cabernet Sauvignon. The 2016 Sebastiani Alexander Valley Cabernet Sauvignon sourced from the Vinmark and Della Vista Vineyards located next to the Russian River enjoys a warmer climate than that of Sonoma and is endowed with complexity and distinct mineral notes. After aging in 14 months in new and one-year-old French oak barrels, the wine has ripe and round tannins with flavors of black cherry, baking spices and dried herbs. The 2017 Cabernet Sauvignon North Coast is a medium-bodied Cab made from grapes sourced from vineyard sites within Lake County and Sonoma County. Aged in French, Hungarian and American oak barrels, small portions of Merlot, Sirah and Petite Sirah were added for balance, aromatics and flavor. The palate presents notes of blackberry, plum, currant and toasty oak with a finish of dried herbs and chocolatey tannins. www.sebastiani.com
Porter’s Small Batch Rye Prior to Prohibition in 1919, rye was the most popular form of whiskey in the US, and in recent years has been going through a resurgence. Just released in May, this rye is blended and bottled by the 10-year-old Ogden’s Own Distillery in Ogden, Utah, and is a blend of 95% small batch rye aged for over three years in heavy charred, new oak barrels, combined with 5% barley at 111 proof and blended down to 90 proof with the distillery’s signature water blend. A nice touch is the label, which is actually printed on wood veneer, and if you look carefully you’ll see the fiery face of Orrin Porter Rockwell (bodyguard of Joseph Smith and Brigham Young nicknamed “The Destroying Angel”) on the back side of the bottle peering through the glass. This isn’t the first time I’ve written about excellent spirits coming out of Utah, and based on my positive experience with this and previous expressions I’ve tried, it surely won’t be the last. www.porterswhiskeys.com/porter-s-small-batch-rye
The GlenDronach Cask Strength Batch 8 and Master Vintage 1993 Coming out of Scotland are two releases from The GlenDronach and acclaimed Master Blender Rachel Barrie that speak to the historic distillery’s mastery of sherry cask maturation: The GlenDronach Cask Strength Batch 8 and Master Vintage 1993. The eighth release of the Cask Strength Highland Single Malt Scotch Whisky is matured for ten years in Pedro Ximénez and Oloroso sherry casks and is bottled at 61% ABV. Barrie explains, “Casks were individually selected, combined and bottled at natural cask strength to deliver maximum character and depth…and is incredibly rich and full-bodied, the result of years of slow maturation.” The Master Vintage 1993 is derived from casks laid down in 1993 and bottled at 48.2% ABV, of which Barrie says, “With a quarter of a century slowly maturing in our renowned Andalucían casks, it has developed profound layers of depth and complexity, leading to an exceedingly long, voluptuous and memorable finish.” As is the case for all The GlenDronach expressions, these two Scotch whiskies are non-chill filtered and absorb color naturally over time from aging in Spanish oak. The GlenDronach is one of Scotland’s oldest licensed distilleries, dating back to 1826. www.glendronachdistillery.com
Stone Xocoveza First brewed in 2014 with San Diego homebrewer Chris Banker after his recipe was named the winner of Stone Brewing’s annual homebrew competition, this winter favorite is released every year just in time for the holidays. This chocolaty, winter-spiced 8.1% ABV Imperial Stout is a rather complex take on Mexican hot chocolate. Infused with cocoa, coffee, pasilla peppers, vanilla, cinnamon and nutmeg, there are multiple layers of flavor, with cocoa and cinnamon bursting forth upon your first sip and coffee, nutmeg and vanilla following, and heat from the peppers in the finish balanced by sweetness that manages to temper without being syrupy. www.stonebrewing.com/beer/special-releases/stone-xocoveza
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www.lvfnbpro.com
The Rise of Ghost Kitchens
The phrase Ghost Kitchen probably brings to mind a dead space where food once was, but no longer is. However, this is far from reality. Ghost Kitchens are actually the newest trend in the food industry with QSR Magazine offering this definition: “Virtual—also called cloud or ghost—kitchens are stripped-down commercial cooking spaces with no dine-in option.” Dining in has become a thing of the past with delivery demand steadily on the rise. With delivery becoming the new way to dine, restaurants are shelling out large commissions to third-party companies such as DoorDash. Real estate prices have also climbed and restaurants face some hefty numbers when looking in prime locations. Plus, wages are on the rise. So, with all these costs to consider, restaurants are turning to ghost kitchens. They bring in profits and shoulder the bulk of delivery demand, all while consuming less expenses. As more restaurants turn to ghost kitchens as their solution, more companies have jumped onboard as well. The leader in this area is Kitchen United, a company offering infrastructure and equipment at a monthly fee. Their facilities consist of shared kitchen space and a multi-restaurant virtual kitchen space. The shared kitchen space is meant to be utilized by smaller businesses looking to test product, while the virtual kitchen is meant to be used www.lvfnbpro.com
as a multi-restaurant delivery hub. The kitchen is meant to be staffed by just one or two line cooks, with Kitchen United employees running the food to consumers and delivery drivers. Kitchen United has two open locations right now, five opening soon, and fourteen planned for 2020 and beyond. DoorDash also just opened a shared kitchen space in Redwood City, California, which houses five restaurants. The space has pick-up and delivery options as well as the ability for customers to cross order from some of the merchants. A rented kitchen is not the only way restaurants have embraced ghost kitchens. Some restaurants, like Bamboo Asia in the Bay Area, operate their own cloud kitchens. Bamboo Asia utilizes the cloud, as well as their own inventory solution software, to track inventory diminution and prep needs. Building a ghost kitchen to support existing operations has greatly benefited Bamboo Asia. They have been able to centralize processes and remove burden from individual locations and use the kitchen as a staging area for new locations. Plus, in spite of minimum wage increasing fifty percent in five years, their labor costs are still only 19.5 percent. Some other restaurants attempting to integrate their own ghost kitchens into business are Red Lobster, Starbucks and Chick-fil-A.
Some restaurants have embraced ghost kitchens a little differently. Rather that opening a satellite location, out of their business, they run two different businesses from one kitchen. In New York, Barry Dry has launched a virtual burger restaurant called Ghost Burger from the kitchen of his existing restaurant, Hole In The Wall. Ghost Burger has a small menu and is delivery only, helping Dry to bring in more profits without largely increasing his expenses. These “hidden” concept restaurants are increasing in popularity with companies such as Grubhub and UberEats offering suggestions to restaurants and what the local market wants based on consumer search data. However, not all have succeeded, such as Maple, which opened in New York in 2017 and closed two years later. So the next time you hear ghost kitchens, do not be afraid. We are not talking haunted real estate. Rather we are entering a new era ruled by food to go with brick and mortar shops falling continually out of favor. With new demands to cater to and more expenses to be worried about, restaurants are moving away from sit down concepts and into obscure locations where they can be found churning out food for the delivery loving masses.
December 2019 I The Las Vegas Food & Beverage Professional 29
EVENTS
AD INDEX
There are several major food & beverage events happening in the coming months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
December 12: The Nevada Restaurant Association will hold its 37th Annual Meeting at Wynn Las Vegas during which the 2019 culinary excellence awards will be presented and the incoming 2020 officers and directors will be inducted. www.nvrestaurants.com/annual-meeting.html January 18: Big Dog’s Brewing Company’s Winterfest beer and music festival will be held in the front and side parking lots of the Draft House in northwest Las Vegas, and will feature 45 regional beers, heart-warming winter stews and live music throughout the night. www.bigdogsbrews.com/festivals/winterfest
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Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
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Designated Drivers, Inc. designateddriversinc.com 877-456-7433
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Ferarri Carano www.ferrari-carano.com
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Keep Memory Alive Event Center 702-263-9797 kmaeventcenterlasvegas.com
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Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
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Power of Love 2020 keepmemoryalive.org/POL 702.263.9797
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Roca Patron rocapatron.com
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January 19-21: The BITAC Food & Beverage 2020 held at The Mirage will offer education, relationship-building and uninterrupted private meetings between decision-makers and vendors focused on equipping, furnishing and running a restaurant or F&B, catering or convention department. www.bitac.net/Event/FoodBeverage/2020 January 19-21: The 45th Annual Winter Fancy Food Show at the Moscone Center in San Francisco will offer more than 80,000 specialty foods and beverages, thousands of new products and more than 1,400 exhibitors from around the globe and sessions featuring innovative thinkers in specialty food, sustainability, commerce, and food technology. www.specialtyfood.com/shows-events/winter-fancy-food-show February 23-26: The National Grocers Expo held at the San Diego Convention Center will bring together independent retailers and wholesalers, food retail industry executives, food/CPG manufacturers and service providers for opportunities to learn, engage, share, network and innovate. www.thengashow.com
702-645-0049
www.jayssharpening.com • customerservice@jayssharpening.com
Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow. Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule. Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.
W Harmon Ave Jay’s Sharpening Service
Cutting Board Resurfacing & Replacements
Arville St
March 9-12 The Catersource Show will be co-located with The Special Event at the Mandalay Bay Convention Center and feature everything to do with the business of catering. The combined event will bring over 500 suppliers and 8,500 professionals together to provide an unmatched opportunity to source, network and learn. If you or your company is involved in catering, or even if it isn’t, you’ll want to attend this show. conference.catersource.com
4310 W Tompkins Ave Las Vegas, NV 89103
Steak & Table Knife Re-Serration / Sharpening
W Tropicana Ave
March 30-April 2: The Nightclub & Bar Show comes to the Las Vegas Convention Center for the largest beverage and bar show in the world, with unlimited tastes and treats! Don’t miss it. www.ncbshow.com
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www.lvfnbpro.com
IN THE TIME IT TAKES TO READ THIS AD, WE’VE MADE LITTLE TO NO PROGRESS. We slow-roast the finest 100% Weber Blue Agave for more than three days and then slowly crush it with a two-ton tahona stone wheel. The result is an earthy, complex taste that’s more than worth the wait.
The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 42-45% abv.
AND
Present
MGM Grand Garden Arena Las Vegas, NV
Save the Date | Saturday, March 7, 2020 Mark your calendar and expect big surprises at the Power of Love® Gala.
Cuisine by Wolfgang Puck ♥ Tantalizing Cocktails Exquisite Wines ♥ Luxury Auction Items ♥ Spectacular Entertainment Celebrity Appearances ♥ Philanthropy and Camaraderie Proceeds Benefit:
Cleveland Clinic Lou Ruvo Center for Brain Health Alzheimer’s | Huntington’s | Parkinson’s | Multiple System Atrophy | Multiple Sclerosis
Seating available now: KeepMemoryAlive.org/POL 702.263.9797 | PowerofLove@KeepMemoryAlive.org