February issue of The Las Vegas Food & Beverage Professional

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Issue 2 Volume 12

US $3.95

Celebrating the Spirits of Las Vegas Events and News for the Las Vegas Spirits Connoisseur page 17

Nevada Restaurant Association combines tradeshow forces with Catersource

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• See What’s New and the latest trends for catering menus, tabletop, linens, serving equipment, software, vehicles, entertainment, furniture, lighting, event design and so much more.

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Visit our website to register for the Tradeshow and to review the complete Conference schedule and package options! On-site registration is also available.

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February 2012

CONTENTS

13

FEATURES

Cover

Las Vegas loves celebrations and whisky is one of them.

The Universal Whisky Experience returns again this year to the Wynn/Encore resorts for some of the best whiskies and producers in the world, bringing in international connoisseurs.

Full story can be found on page 17.

Cover shot and story photos are by Bill Bokelmann.

19 Returning to Las Vegas is the Catersource Show, scheduled

this year at the end of February. It will co-exhibit with the International Restaurant Show, sponsored by NRA-Nevada Restaurant Association. The ACF Chef Association will be staging an additional show event, the Culinary Challenge, bringing in regional chefs for the competition.

22 The Nightclub & Bar Show returns this year to Las Vegas, and

16

what location could be better suited for the “Hottest Show”?

The NCB brings in exhibitors and attendees from around the US and, in the past few years, from around the world. What better way to see what’s happening in the industry and indulge locally.

Cheers!

Page 4 Hot Off the Grill!

Page 6 HR Insights

18

Page 8 Wine Talk with Alice Swift Page 9 What’s Brewing?

Page 10 Food for Thought Page 12 Brett’s Vegas View

www.lvfnb.com

Page 13 The King & I

Page 17 Celebrating the Spirits of Las Vegas

Page 14 Interview with Tom Recine

Page 18 Bottles & Burgers

ACF Chefs January Meeting

Page 19 Catersource 2012

Page 15 The New Tropicana

Page 21 Latenight with Ryan

Page 16 What’s Cooking?

Page 23 Advertiser Index

February 2012 I The Las Vegas Food & Beverage Professional 3

The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com

HOT OFF THE GRILL!

February 2012 Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

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

Bob Barnes Editorial Director bob@lvfnb.com

On a recent re-visit to the Mandarin Oriental, we had the pleasure to meet with the F&B Team and were once again pleasantly rewarded with an exceptional degree of international service.

We will be featuring the Mandarin in upcoming issues and look forward to bringing their passion for comfortable quality to our readers.

Seated with LVF&B Pro Editor-in-Chief are: Director of Food & Beverage Andreas Wieckenberg, Wine Director Julie Lin, Twist

by Pierre Gagnaire Manager Matthias Maier and Communications Executive Jennifer Cornet.

Bottles & Burgers opens at Tivoli Village.

Owned and operated by Double Helix Las Vegas, this is their third restaurant to open in spite of harsh times in the industry and the economy. Brainchild of Ray Nisi, Bottles & Burgers is a perfect fit for the Tivoli Village, classy yet comfortable and serving a great variety of beers and wines by the glass. Owner Ray Nisi is “Thumbs Up” on this one, and we wish him well. Cheers Ray!

Juanita Aiello Creative Director juanita@lvfnb.com

The Sysco Food Show at the Cashman Convention Center brought in chefs, F&B managers & directors, as well as restaurant owners and operators from throughout Las Vegas and Southern Utah for a flavor-filled day.

Nice catching up with chefs like Mimmo Ferraro.

The Las Vegas Food & Beverage Professional

@lvfnb

The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!

NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Contributor Chef Allan Asch

Contributor Juanita Fryer

Contributor Jackie Brett

Contributor Shelley Stepanek

Contributor Les Kincaid

Contributors Scott & Elaine Harris

Contributor Ryan “Hollywood” Wieczorek

Contributors Lucille Thaler & Tony Zanoff

Contributor Linda Bernstein

Contributor Michael Oshman

Contributor Alice Swift

Contributor Chandra Paige

Contributor Chef Jet

Contributing Photographer Bill Bokelmann

Contributing Photographer Rose Powell-Carver

4 The Las Vegas Food & Beverage Professional I February 2012

www.lvfnb.com

Green Restaurant Association

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a non-profit organization Phone: (617) 737-3344 Email: gra@dinegreen.com www.dinegreen.com

HUMAN RESOURCES INSIGHTS

By Linda Westcott-Bernstein

Workplace Violence This is a subject that most people do not enjoy thinking or talking about, however for Human Resources, Security, Safety and Risk Management personnel, it is an important one. Whenever people face multiple stressors in their lives, there is potential for emotional overload as well as irrational behaviors.

Linda Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees.

Linda has written a self-help book entitled “It All Comes Down to WE!” which offers guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on Amazon or Google books.

Phone:

702-326-4040

Email: LindaBernstein@cox.net Booksite: ItAllComesDowntoWE.com

HR

Question of the Month

Unfortunately, at any time any person may exhibit risky behaviors and become a danger not only to others but to him/herself. Too often we assume that individuals can handle change, crisis or life challenges in a rational and reasonable manner, but this can be a poor assumption. Additionally, in this era of constant input, information overload, social media and the expectation of instant gratification, the resultant outcome may be one of frustration, fear and inappropriate reactions.

What are some of the behaviors to watch for with workplace violence? The obvious signs can include changes in mood or behavior, agitation, anger, negativity, and/or frustration with others. Less noticeable signs might include withdrawal, depression, sadness, and confusion. However, those who act out with violence don’t always show overt signs or give others reason to be concerned. Some individuals may be able to cope for long periods of time or even mask those telltale signs that would otherwise raise a red flag.

So, what do your policies on workplace violence need to look like? First, there should always be a statement on the importance of confidentiality as well as for consideration and respect. One potential trigger for reactionary behavior may be the suspicion that they are a subject of ridicule or contempt. Those in need of care should have easy access to clinicians, to whom

they can speak in private, and who get them on the path towards effective diagnosis and proper care.

Your policy should also include a sound methodology for identifying and reporting potential situations and for evaluating the seriousness of the incident as well as its impact.

What resources should you have available? All organizations, large or small need to prepare and be aware of the risks of workplace violence. Every employee should have access to an EAP network (via their health plan) where they can speak to professionals about problems, stress, and depression. EAP stands for employee assistance program, and many of these programs have 800 numbers where they can contact a professional at any time of day or night, and work through problems. These programs usually include a few office visits at no additional charge, so that care and counseling are immediate and ongoing. All along the way, the importance of courtesy and respect are critical. Handling of workplace situations should be private and respectful, and away from the prying eyes and ears of others.

It is important, now more than ever, that we develop a keen, watchful eye for the effects of stressors and their resulting outcomes, so that our workforce can experience a level of security that supports everyone’s safety and well being.

Next month’s topic: Do’s and Don’ts of Documenting Discipline Does your company practice sound discipline procedures? If not, why not? If so, what do they do that makes this difficult process effective? Explain. Send responses to LindaBernstein@cox.net (Responses may be printed in next month’s column.)

Want to advertise in the ONLY Food and Beverage-industry dedicated publication in Las Vegas?

Review rates and availability at www.lvfnb.com/advertise.htm Email info@lvfnb.com for more information.

6 The Las Vegas Food & Beverage Professional I February 2012

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Wine Talk

By Alice Swift

with Alice Swift

Altos Las Hormigas Wine Tasting On January 26, I had the fortune of attending the Altos Las Hormigas Wine Tasting event, held at Bellagio’s Sensi, and presented

by Founder/Winemaker Alberto Antonini and Terroir Specialist Pedro Parra.

Malbec is one of those varietals that is most well known for the varietal itself, rather than by wine producer or region (other than Mendoza).

There is such a great potential for the grape to grow into a high quality wine product, and Altos Las Hormigas is attempting to do just that, by focusing on not just the winemaking and the resulting wine quality, but beginning with the soil and terroir itself. Antonini’s goal is to make a “good wine with no faults,” rather than a wine with good potential and structure, but not top quality. His main goal, even today, is to sell Malbec not as a grape varietal-based wine, but as more of the Altos Las Hormigas reputation and the regions/subregions.

His wines are made with all handpicked fruit, and a selective sorting process. Therefore, the result is a top quality wine with elegant tannins and an Old World feel to a New World wine. This may, in some part, have to do with Antonini’s background. He is originally from Italy, and worked in Tuscany as a winemaker, working for former wineries such as Antinori. Now, as fruit-forward as his Malbec wines may be, the tendency is still for Altos Las Hormigas wines to be considered “food wines,” which

should be paired with meals.

After Antonini introduced the winery and the background behind it, Pedro Parra was introduced as the terroir specialist, the only soil and terroir specialists from South America. Together, they formed the Altos Las Hormigas Terroir Project, which was comprised of in-depth research into the terroir of Mendoza. Rather than simply describing Mendoza soils as alluvial, Parra dug further and was able to rank the various types of soils and terroirs for wine quality purposes. In addition, Parra developed a macro-zoning map for each Mendoza sub region, as well as a micro-zoning ranking process for the different profiles. This aided Altos Las Hormigas (ALH) in a deeper understanding of the different soils, and in turn, allowed them to create excellent wines in the right terroir.

I had the fortune of tasting a few of the wines produced by ALH, and I must say, they are some of the most fruit-forward wines with finesse and elegance, and well balanced.

My personal favorite wine from the tasting was the 2008 Altos Las Hormigas Valle de Uco Reserva Malbec, which received 90 points from Wine Enthusiast. This wine is one in which the Malbec grapes come from the riverbeds of the Valle de Uco region (macro-zone) in Mendoza. Micro-zoning was also analyzed here, and the wine is comprised of 90% Vista Flores grapes and 10% Eugenio Bustos grapes.

8 The Las Vegas Food & Beverage Professional I February 2012

The Valle de Uco Reserve had a beautiful deep purple tone, with a bouquet of roses and violets, balanced by the ripe berry fruit and slight earthiness. The palate mirrored the aroma, with the addition of spices and nutty flavors.

This may have been a New World region wine, but there was definitely an Old World twist to it, with the slight barnyard and earthy aroma to the wine. Though there was some tannin present, it was very smooth and drinkable alone. However, my preference would be to pair this with a fruit chutney atop a slowroasted pork tenderloin. Since I did not have pork tenderloin handy to pair my wine with, the cured meats and small bites provided by Sensi at the Bellagio provided a great alternative. My favorite was the curry puff pastry, which went surprisingly well with the Valle de Uco Reserve.

Alice is teaching as an adjunct instructor in wine education at UNLV’s William F. Harrah College of Hotel Administration, while working as an Instructional Designer in the Office of Online Education. Follow her new blog site at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.

Email: alice.swift@unlv.edu

Overall, I had a great learning experience of Argentina, Malbec, and terroir, paired with great food, wine and conversation. If you would like more information on the Alberto Antonini, Pedro Parra and Altos Las Hormigas, please visit them at: http://www. altoslashormigas.com/ www.lvfnb.com

By Bob Barnes

Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com.

He welcomes your inquiries.

Email: bob@lvfnb.com

W

WHAT’S BREWING

hat’s on Tap

Beer fest season is starting up again.

First up is the Brews Best Beer Festival on March 10 from 1 to 6 p.m. at the Village at Lake Las Vegas. This is an optimal time for great weather in Southern Nevada and an opportunity to sample 70 plus brews from more than 20 local and regional breweries.

Cost is $25 in advance or $30 at the gate. Go to <newvistacommunity.org> for tickets. The Village is 17 miles east of the Vegas Strip, and just a few miles from the entrance to Lake Mead National Recreational Area.

Freakin’ Frog has once again made Draft Magazine’s America’s Top 100 Beer Bars list for the 4th year in a row. The Frog has made the list each year since the magazine has been compiling the list and is also the only establishment in Nevada to get this prestigious accolade. Owner Adam Carmer can also boast of having the largest beer selection in the US, with around 1,000 different beers showcased in the cooler. This month he’s pulling out some rare and special taps: a keg of Dogfish Head 120 IPA, the 9% abv Norwegian Haand Doppel Dose Imperial IPA and his last keg of the 9.2% abv original Flying Dog Gonzo Imperial Porter, a 2005 vintage brewed to commemorate the passing of Hunter S. Thompson.

Matt Marino at 777 Brewpub has brewed his Bev’s Winter Blues, a Blueberry Wheat brewed with real blueberry juice and Galaxy hops for extra fruitiness, and Black Mud, a 10% abv imperial stout with organic Peruvian coffee beans. He’s also aging some in two bourbon barrels for a later release.

Matt also has some big news. He’s moving on from 777 and joining the brewing staff at Big Dog’s Brewing Company. The expansion of the Big Dog’s brewery means more hands are needed to brew more beer. That’s a good thing, and Big Dog’s landing Matt is also a very good move. Matt’s an excellent brewer who elevated 777 through his innovations and creativity, brewing numerous fun and interesting beer styles over the years.

Tenaya Creek has released its Imperial Stout, a 9.3% abv seasonal. Its eye catching label depicts a skull of a desert big horn sheep (Nevada’s state animal) and each 22 oz. bottle is wax sealed and hand dated with a bottled on date. Due to its higher alcohol content, this is a beer that can be enjoyed for years to come, if you have the will power to save it.

BJ’s Brewhouse will roll out its next seasonal brew, its Abbey Normal, a full-bodied Dubbel brewed with Belgian malted specialty barleys in the mash, Vino Blanc grapes in the kettle and fermented with Westmalle Belgian yeast.

Todd Cook at Boulder Dam Brewing has three www.lvfnb.com

different IPA’s in the works: Mineshaft Black IPA (a Cascadian Dark Ale with Cascade, Cluster and Fuggles hops), The Bridge Breaker (an Old World IPA featuring Challenger, East Kent Goldings and Whitbread Goldings hops) and his 5th Annibrewsary Ale, which this year will be an IPA packed full of seven different hops: Magnum, Columbus, Cascade, Chinook, Amarillo, Warrior and Centennial. You can try them all at the brewery’s 5th Annibrewsary bash on February 17th. Todd reports this one will be their biggest yet, featuring live music, food specials, Hoppy Hour pricing all night, raffles and great prices (including vacations!).

It’s now a lot easier to find Brewmaster Joe Pickett’s Ellis Island Brewery beers. All 9 Village Pub locations are pouring his drafts, as well as the 5 Metro Pizza locations.

Beer Spotlight

This month the spotlight shines on North Coast Brewing’s Old Rasputin XIV. Named for the Russian mystic, this Russian Imperial Stout has long been the standard for the style, but the numbered versions are aged in oak bourbon barrels.

This special offering was first produced in 2006 to commemorate the 10th anniversary of Old Rasputin. Packaged in 500 ml (16.9 oz.) bottles with a cork and wired finish and a special commemorative label, this is a big, bold beer at 11.3% abv and 75 IBUs. While the regular Old Rasputin is an explosion of rich roasted goodness, malty sweetness and cocoa flavors that constitutes stout heaven, the barrel aged version sports the same characteristics, but with added complexity of oaky vanilla and sweet bourbon notes. Get some while you can, for this seasonal has limited distribution, and before 2010 was only available at the brewery in Fort Bragg, California.

As always, great beer happens in Vegas!

February 2012 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

Does Sake Go Well with Food?

By Les Kincaid

Today’s Ultra-Premium Sakes are as Food-Versatile as Table Wines.

My thought is that only poorly made, inexpensive sakes are served warm; the finest sakes (called Hiyazake or Reishu) are best slightly chilled. You would no more heat up a bottle of high-quality sake than you would a cult Chardonnay.

Is sake a wine? Like wine, it derives its alcohol from the conversion of sugars by the action of yeast. But while wine is fermented from natural grape sugars, sake is fermented from steamed rice, finely polished to as much as 50% less than the original hull size. Although the Kura, where sakes are made, is usually translated as “brewery,” sake naturally finishes at around 14-17%—closer to the level of today’s table wines than to the typical beer.

Does sake taste like wine? Most certainly, fine sakes are closer to wine than beer in body, flavor, intensity, and complexity. Sake has the intoxicating aromas of fresh honeydew, pineapple, passion fruit, jasmine, sweetened cream and vanilla bean.

Sakes taste best in stemmed, tulipshaped wine glasses (9-12 ounces).

If you want your guests to enjoy sakes at optimal quality, you need to dispense with those square boxes or squat cups that tend to dissipate, rather than enhance, the finer qualities of sake. There is even a Riedel saketasting glass, called Daiginjo, that resembles the company’s Chablis glass. Not coincidentally, nuances of mineral and terroir are just as critical to appreciating the myriad sakes of Japan’s prefectures as they are for authentic Chablis.

In Japan, drinking sake with sushi is considered the equivalent of drinking wine with grapes. The Japanese eat sushi as snack food, before or after main meals, and preferably with tea or beer. But they do enjoy sake with sashimi and planning sake meals around fuller-bodied foods such as pickled vegetables, pork, chicken, shellfish and fish (grilled, steamed or raw), or the heartier, more rustic dishes found in country-style Japanese

restaurants.

I’ve found that sakes pair as well as crisp table wines with Pacific Rimstyle dishes. Think of sake as a “wine of the East” rather than a separate beverage category. Robust alcohol, multilayered textures, and pervasive fruit-flower-earth aromatics can take you a long way, particularly in tasting menus where sakes alternate with traditional wines.

For the same reasons, fine sakes are versatile enough to be taken out of Japanese or other Asian culinary contexts. Ingredients high in umami respond very well to the amino acids naturally found in these ricederived beverages. Seafood and sea vegetables; fungi and aged cheeses; complex, slowly evolved stocks based on chicken, veal and shellfish; and the reductive aspects of braising, pot au feu, dashi, nages and natural essences: any cooking process that elevates umami sensations can make food-and-sake pairing all the easier.

Not only is Wine Food, so is Sake.

Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com or email les@leskincaid.com FOLLOW ME ON FACE & TWITTER www.facebook.com/ leskincaid www.twitter.com/ leskincaid

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February 2012 I The Las Vegas Food & Beverage Professional 11

Brett’s BY

Restaurant and Bar Clips

TV’s Chef Gordon Ramsay will open his first Las Vegas restaurant, Gordon Ramsay Steak, this spring at Paris replacing Les Artistes Steakhouse.

The Rio is opening KJ Dim Sum & Seafood Chinese Restaurant, a sister restaurant to Las Vegas’ KJ Kitchen, in the space formerly inhabited by Lucky Strike bowling lanes.

Hispanic superstar known as the “King of the Accordion,” Ramon Ayala, will debut the first Ramon Ayala Cocina & Cantina in the United States at Buffalo Bill’s in Primm, Nev. Ayala will perform twice a year with his first on Feb. 19.

Three Square Food Bank has added a spring edition of Restaurant Week Feb. 27 - March 4 where patrons dine at many of the city’s best restaurants at affordable prix fixe prices while helping charity.

Bottle & Burgers by Double Helix has opened for lunch and dinner in Tivoli Village and boasts savory burgers. This eatery offers two pet-friendly covered patio spaces and a third outdoor patio designated for cigar smoking.

McFadden’s Restaurant and Saloon has permanently closed at the Rio. The Keep Memory Alive Café brought to you

by Red Velvet Café Chef Aneesha, alumna of Chef Thomas Keller’s kitchen, has opened in the Cleveland Clinic Lou Ruvo Center for Brain Health in Symphony Park. Hours are weekdays and daytime.

The gentlemen’s club Sapphire has remodeled one of its 10 Skyboxes to honor Perrier-Jouët’s fine champagnes.

Attraction, Hotel and Event Notices

Dale Jarrett Racing Adventure, Inc. has moved westward and opened its Las Vegas operation offering a NASCAR-style race experience where passing is allowed.

The MGM Grand closed its Lion Habitat, a $9 million, 5,000-square-foot, glass-encased attraction as part of the overall property-wide renovation.

The General Tire Mint 400 Off-Road race will be held March 23-25 with the race’s creator from 1968, Norm Johnson, back as a consultant and adding back features from early days.

The little known Blair House Suites near the Las Vegas Convention Center has undergone a $250,000 renovation in the common areas and 60 units at the extended-stay property.

The Chuck Jones Experience is a new 10,000-square-foot attraction at Circus Circus honoring the life and work of the man who created loveable Looney Tunes and Merrie Melody cartoon characters over a career spanning 70 years.

Gameworks, which has operated for about 15 years on the Strip, will move to a new location after its lease expires on March 31.

A rare sculpture by Leonardo da Vinci is at the Renaissance Galleries at The Shoppes at The Palazzo. The sculpture is a bronze cast from the mold of the original wax model and named “Horse and Rider” by world renowned Leonardo expert Carlo Pedretti, who authenticated the work.

The fourth annual Scale the Strat extreme 108-floor stair climb event and American Lung Association fundraiser will be held at the Stratosphere Tower on March 3 and 4.

The Spa at The Mirage is now offering a new Yoga Among the Dolphins class in a serene underwater viewing area within Siegfried & Roy’s Secret Garden and Dolphin Habitat.

12 The Las Vegas Food & Beverage Professional I February 2012

Entertainment Happenings

Hip-hop artist Cee Lo Green is planning a modern Liberace-type show for a headlining gig at Planet Hollywood.

The lavish “Phantom – the Las Vegas Spectacular” at the Venetian with the famous break-away chandelier will close on Sept. 2.

Celebrity voice impressionist Bethany Owen has opened her one-woman show “One Voice” at the Rio in the new cabaret-style showroom called The Kings Room, which was formerly Fiore’s Restaurant.

Former Frankie Valli in “Jersey Boys,” Rick Faugno, has opened a new one-man show on Tuesday nights in The Lounge at The Palms.

“Vegas Magic Theatre” is new at the Gold Coast. What’s different is the showroom has been separated into two rooms with a cocktail Magic Lounge for pre-show close-up magic.

The show hosted by singer-magician Ben Stone features a new lineup of three to four magicians, illusionists and outstanding variety and specialty acts. www.lvfnb.com

Restaurant Review

KING & I

By Shelley Stepanek

Want real, and I mean real, Thai food? With all the flavor, atmosphere and perfect service you would get right in Thailand? Well, it’s here, at the KING & I on Tropicana. From the moment you walk in the door, you are greeted with the hospitality of the Thai people. Kris Bujadham and his wife have owned the King & I since 1993. The restaurant has giant stones forming the walls and booths, with timbers lining the ceilings, and Thai wall hangings above each booth. Big Thai masks sit at the entrance on a shelf, overlooking incoming guests. For those of you who have lived in Las Vegas a long time, you will remember the place as Kung Fu West. This great little jewel is the perfect place to test all your senses with the extreme differences in the many dishes they prepare.

The King & I seats approximately 50 people and when we visited, all the booths were filled with both locals and tourists. They know good food when they try it.

We started with a Singha beer and Chicken Satay marinated in coconut milk and curry sauce with peanut butter sauce and cucumber salad. Three different pepper sauces came out, of which we sampled all. Quickly following was their Galangal Chicken Soup, kept warm in a flaming pot. Usually called “Coconut Soup,” this has always been a favorite of mine. The Spicy Mint Chicken was a new dish for me, combining exotic flavors of mint and rosemary.

Another of their most ordered dishes is their Pad Thai, again famous for the peanut sauce taste. Pad Thai is a staple constantly served. They have an extensive menu, quick service, and if you are a single, don’t hesitate to drop in; you will feel quite at home. Luncheon specials are fantastic. Don’t hesitate to order pick up. Regulars seem to show up weekly.

Only 100% liquid vegetable oil is used and no MSG. With either Kris or his wife there, you will always have the warmth and experience of an owner proud of his establishment.

Open 7 days a week, Mon -Sat. 11 a.m.-to 9:30 p.m. and Sunday 1 p.m. -9 p.m.

Call 702-739-8819. 1107 E. Tropicana. Delivery service available. Please, no checks.

Voted “The Best in Las Vegas” in 1996, 2003, and 2004. www.lvfnb.com

February 2012 I The Las Vegas Food & Beverage Professional 13

Tom Recine Vice President of Food & Beverage and Retail Tropicana Las Vegas

By Bob Barnes

I recently met up with Tom Recine, the Tropicana Las Vegas Vice President of Food & Beverage and Retail. Tom filled me in on some exciting changes and new venues coming soon to the newly transformed South Beach-themed resort. Here’s Tom’s update: Biscayne Steak, Sea & Wine is now rated #1 on the Vegas Strip on Trip Advisor, and Bacio by Carla Pellegrino is quickly becoming one of the premier restaurants in Las Vegas.

Carla continues to wow our guests with her vibrant personality and spectacular food offerings. She’s also in the running for round 2 of the Eater’s 4th Annual Hottest Chef in LV Contest (to vote go to vegas.eater.com/ archives/2012/02/02/hot-chefs-round-2jenkins-pellegrino-charton-mcclain.php).

RPM Nightclub opened on New Year’s Eve and has quickly become known for providing a great party. The club’s motto is, “It’s all about the party.” Each week special events take place, including ST*RFKR Wednesdays Industry Night from 10:30 p.m. till 4 a.m.; WTF Fridays

with house DJ’s Bad Boy Bill and Donald Glaude; and on Saturdays Unleashed, the club brings in top entertainment from throughout the music and entertainment industries.

We recently renamed Café Nikki to The Beach Café. The cuisine is traditional American fare with a modern twist, with a well-rounded menu featuring items such as matszah ball soup, Asian specialties, quesadillas, burgers, New York steak and chicken fried steak. Hours are 7 a.m. to midnight daily and a breakfast buffet is served from 7-11 a.m.

Coming this summer, located in the middle of the casino floor, we will open a new bar and lounge called Chill’m, which will feature cocktails and frozen drinks.

Opening in late March, our new beach club

Tom Recine with Bacio Owner/Chef Carla Pellegrino.

SPF will open. Named SPF for “Swim, Play, Flirt,” it will define the next generation of Las Vegas pool parties and elevate the Daylife experience to the next level. We plan to expand and upgrade the existing area, making it THE place to spend the weekends dancing to the biggest DJs and hottest performers while relaxing in a comfy cabana and sipping on the coolest cocktails.

As you can see, the NEW Tropicana Las Vegas continues to be a delicious experience all around!

Photos by Chef Joey Campos

ACF Chefs Dinner/Meeting Hosted by South Point Hotel

14 The Las Vegas Food & Beverage Professional I February 2012

www.lvfnb.com

T R O P I C A NA Overseeing Biscayne, Bacio and all other F&B aspects, is George Bargisen, director of food and beverage and executive chef at Tropicana. A worldclass chef with over two decades of experience, Bargisen honed his craft at Hyatt properties in Florida, Massachusetts and New York, spent five years as executive sous chef at the Fairmont Scottsdale Princess in Arizona, and learned the art of tropical seafood preparation as executive chef at the Fairmont Hamilton Princess in Bermuda. He recently served as director of culinary operations at the Las Vegas Hilton and executive chef at Rio All Suite Hotel & Casino Las Vegas.

A meal in a great restaurant can turn a tourist visit into a memorable travel experience, even transform a first date into a lasting relationship. Tropicana Las Vegas recently underwent a transformation of its own – a $180 million initiative that infused the landmark with the exciting pulse and sensual style of Miami’s famed South Beach neighborhood.

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

Recently opened this past April is Bacio by Carla Pellegrino.

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

With meticulous attention to detail, Carla Pellegrino brings true Italian spirit to Bacio. The Italian-raised chef, known by television audiences for beating Bobby Flay on his “Throwdown!”

Christmas special, came to the U.S. in 1997, where she met and married Frank Pellegrino Jr., coowner of Rao’s in Harlem. Together they opened Baldoria in New York and a second Rao’s in Las Vegas, where she led the culinary team as executive chef before joining Tropicana Las Vegas.

Biscayne Steak, Sea & Wine reinterprets the classic Vegas steakhouse with a South Beach flair. Its USDA-certified Angus beef choices range from tender filet mignon to seared prime rib to deeply flavorful rib eye, t-bone and New York steaks, along with generous cuts of lamb, veal and Kurobura pork chops. Biscayne is also distinguished by Safe Harbor-certified fresh fish: from banana leaf-wrapped mahi mahi with tropical succotash to oven roasted snapper with rum jerk butter sauce. Of course, for those who can’t decide, there’s always the surf & turf, or a fourcourse tasting menu & wine pairing.

www.lvfnb.com

Coming in March 2012

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

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

For late night fun, RPM Nightclub features firstclass bottle service, three bars and today’s hottest stars and top recording artists, as well as a variety of world-class DJs, dancers and specialty acts. The sleek and stylish venue also offers table games and roulette inside an elite gaming lounge. For great entertainment, guests can get energized

by Recycled Percussion, as the “Americas Got Talent” Finalists use an array of unusual objects as instruments to create an interactive performance that will literally bring the audience to its feet, or learn about Sin City’s inglorious past at the interactive Las Vegas Mob Experience. Casino regulars will love the Trop Plus Players Club, the most generous rewards program in Las Vegas with numerous benefits and discounts. And a new Race and Sports Book lets guests wager during live sporting events, and via mobile device from anywhere in the resort.

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

February 2012 I The Las Vegas Food & Beverage Professional 15

WHAT’S COOKING

Public House at The Venetian-

By Bob Barnes

a Shrine to Beer The first clue that Public House is a shrine to beer beckons at the entrance-the “Wall of Beer,” a large window displaying the more than 200 beers served. Once inside you’ll unearth more evidence, such as the motto emblazoned on the back of the chairs, “United we stand, pint in hand,” and a bar outfitted with 24 tap handles and three small barrels from which cask beers are dispensed.

Further confirmation arrives in the person of Russell Gardner, Nevada’s first and only certified beer cicerone (a sommelier for beer). Russell selects and oversees the massive selection and shares his ample beer knowledge in assisting guests in making beer worthy choices. He’s easy to recognize, just look for his trademark handlebar moustache.

Photos by Sue Boyles

Green Flash Hop Head Red. A good way to taste several different beers is to order a flight of four 5 oz. tasters. Russell has thoughtfully put together five suggested groupings, with self explanatory titles of Full Palate, Lighter Side, Hop Trip, Big & Dark and Belgians. A rare treat is to experience a cask conditioned beer; its lack of carbonation and refrigeration allows the full flavor of the malt and hops to dance on your palate. Pouring during my visit was Firestone Walker Union Jack, and my The beer list Russell has studiously taste buds definitely got a work out. chosen is undeniably stellar. The As for the décor, think traditional menu lists all beers by alcohol tavern meets contemporary pub. percentage, serving size, style and The entryway is reminiscent of an price. Speaking of price, you’ll find upscale members-only club library, that the beers are priced two to three equipped with shelves lined with dollars less than other establishments books and comfortable couches and with praiseworthy beer lists on the chairs. The dining room walls are Vegas Strip. Our helpful cicerone has adorned with images of Colonial/ also created four blends to which he Revolutionary America, with some devoted much research and applied his whimsical touches thrown in, such as creativity in both design and in well a picture of a monkey in a business chosen names. The Sweet Blonde, a suit and depiction of a red, white mix of Franziskaner, Chimay White and blue Firecracker Popsicle on the and Hornsby Cider is a fairly sweet ceiling. Classy walnut wood tables concoction that is designed to appeal and plush leather booths and chairs to women for whom beer is not their contribute towards an ambience first chose of beverage; for coffee that is simultaneously relaxed and lovers, Morning in San Francisco elegant. Space for private groups is combines Anchor Brewing Small courtesy of two private dining rooms, Beer and Lost Coast 8-Ball Stout with one seating 20-30 and another that coffee, making it a perfect breakfast can accommodate 8-12. beer; or my favorite, the Hopped & Confused, a contrasting medley of Block 16 Hospitality Executive Uinta Dubhe Black IPA, the slightly Chef Anthony Meidenbauer is the sour and spicy Jolly Pumpkin Bam mastermind behind the culinary Bière (a Farmhouse Ale style) and menu creation, and he previously

16 The Las Vegas Food & Beverage Professional I February 2012

crafted menus at the company’s other restaurants: Holsteins, LBS and The Barrymore. At Public House he has designed an upscale traditional pub menu, which includes several selections prepared with beer, such as Welsh Rarebit topped with a cheddar-beer sauce sourced from the locally-brewed Tenaya Creek IPA; or the 48-hour Short Rib braised with Black Butte Porter. The beer centric menu is executed by Chef de Cuisine Thomas King, whose impressive resume includes positions previously held in the kitchens of some of the finest establishments on the Vegas Strip, including Switch at Encore and Le Cirque and Osteria del Circo at Bellagio.

Pastry chef Rebecca Bills presents her artistry in presentation and flavor, with desserts that include a Chocolate Stout Layer Cake incorporating two dark beers, Lost Coast 8-ball Stout and Joseph James Red Fox Imperial Stout (another local brew); and an Irish Coffee Cheesecake prepared with Jameson Irish Whiskey that’s topped with a hazelnut crumble.

Further after dinner enjoyment awaits via a selection of more than 100 bourbons, cognacs, single malts, dessert wines, digestives and ports.

Lovers of the grape aren’t ignored here. The well-rounded 15-page wine menu is a virtual tour of the world, with a selection of vintages from acclaimed wine regions in California, Washington, Italy, France, Spain, Chile, Argentina, Australia, South Africa, Lebanon, Austria and Germany. Also on the list is something you won’t often find, a selection of meads, which are made from fermented honey.

It’s very cool to find a restaurant on the Strip serving an exquisite beer selection backed up with equally refined cuisine, all set in an elegant, relaxed environment.

Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com.

He welcomes your inquiries.

Email: bob@lvfnb.com

Public House at The Venetian 702-407-5310 PublicHouseLV.com Public House is open from 11 a.m. until 11 p.m. Sunday through Thursday and 11 a.m. until midnight on Friday and Saturday.

More information and reservations are available at PublicHouseLV.com or by calling 702-407-5310.

Public House is on Twitter @ PublicHouseLV and on Facebook at www.facebook.com/ publichouselv www.lvfnb.com

Purple Valley Imports Offering Unique Independent Single Malts Purple Valley Imports is an independent importer company that has grown exponentially over the past three years with distribution currently in 25 states.

Purple Valley cultivates personal relationships with the distilleries it represents and specializes in

unique award-winning world class independently produced spirits that are hand-picked by owner Raj Sabharwal and his team. The following includes a sampling of the fine spirits Purple Valley imports.

Amrut Single Malt Whiskey is a product from India that is made in the traditional Scottish methods using select Indian malted barley grown in Punjab and Rajasthan, the northwest frontier states of India. Amrut single malts have been recipients of several awards, including medals at the Malt Maniacs Awards and IWSC. Amrut Fusion was named “3rd Finest Whisky in the World” in Jim Murray’s Whisky Bible in 2010 and named World Whisky of the Year in 2011 by Malt Advocate.

Glenglassaugh provides a series of rare cask Scotch single malt whiskeys that have been aged for decades. Selected exclusively

for the North American market, the Single Highland Malt Scotch Whiskey 37 Year Old is a cask of 1974 vintage that is a single sherry cask and is the first exclusive release for North America. This whisky has fresh fruit flavors and sherry overtones, spices and a long lasting finish and is bottled at cask strength, natural color and without chill-filtration.

The Glenglassaugh 26 Year Old features rich sherry notes that combine with a medley of boiled fruits. This highly complex single malt received a Double Gold medal at the San Francisco Spirits Festival in 2010.

Blackadder Whiskies are produced in Scotland and are the product of an independent bottler that selects casks that they bottle as “Raw Cask Whiskies.”

The distillery specializes in bottling single casks of Single Malt Whisky that have never been colored or filtered. Current

selections include the Blackadder Bowmore 21 Year Old, Smoking Islay 11 Year Old, Balblair 21 Year Old and Bunnahabhian 19 Year Old. All Purple Valley Imports Brands are distributed through Pemberton Distributing.

For more information contact Raj Sabharwal raj@purplevalleyimports.com or 704-497-2493.

Not-to-Miss Spirit Events Scotch Dinner at Stripsteak STRIPSTEAK a Michael Mina Restaurant at Mandalay Bay presents an intimate Scotch Dinner Thursday, March 1 at 6 p.m. This one-night-only event will feature a special five-course menu with a Glenfiddich Scotch pairing by Glenfiddich Brand Ambassador Mitch Bechard.

This exclusive Scotch Dinner is priced at $80 and is allinclusive.

Reservations are required and can be made by calling (702) 632-7414.

2nd Annual Nth 2012 Universal Whisky Experience Wynn/Encore Las Vegas March 2-3 universalwhiskyexperience.com www.lvfnb.com

17th Annual Educational Taste of Excellence Paris Las Vegas March 3, 2012 (Sat) from 6:00 PM - 10:00 PM Cost: $60.00 www.cdfnv.org/fundraiser.html

BandVino Acoustic Uncorked Wine Tasting with Battle of the Acoustic Bands March 17, 2012 (Sat) from 7:00 PM - 11:00 PM Hannah’s Ranch 4535 W. Eldorado Lane Las Vegas, NV 89139 702-622-1802 Cost: 35.00 p/p in advance $40 at the door www.bandvino.com

Brew’s Best, Hand-Crafted Beer Festival at Lake Las Vegas March 10, 2012 (Sat) from 1:00 PM - 6:00 PM Henderson, NV Cost: $25.00 in advance and $30.00 at the door www.newvistanv.org Great Vegas Festival of Beer Tivoli Village April 21, 2012 (Sat) from 5:00 PM - 9:00 PM Cost: Beer Tasting Ticket $27 online/$37 at the door; Brewers’ Lounge VIP $37 online/$47 at the door motleybrews.com/events.htm

February 2012 I The Las Vegas Food & Beverage Professional 17

Restaurateur Raymond Nisi Expands His Double Helix Brand to Tivoli Square with Bottles and Burgers.

It is no secret that the current economic environment has affected millions of Americans. Many restaurants have closed and loyal employees have lost their jobs. But, as with any negative event, some have excelled in a very tough environment. One of those risk takers who has expanded in this contracting economy is Raymond Nisi and his Double Helix brand.

Raymond opened Double Helix Wine and Whisky Bar/Boutique 4 years ago. It is located at The Shoppes at The Palazzo and is situated in a nearly 2,100-square-foot space that includes a circular lounge where guests can enjoy 50 wines by the glass. The adjacent boutique offers hundreds of bottles of rare and hard-to-find labels from all over the world, plus a selection of wine books, wine accessories, wine-infused gourmet foods and specialty spirits.

His next venture took him to Town Square shopping center where he opened Double Helix Wine and Whisky Lounge.

The lounge features a full bar that offers more than 30 unique wines by the glass, 50 whiskeys, sampler flights and Double Helix’s signature “winetails.”

Chef Doug Vega, whose previous experience includes Daniel Boulud’s DB Brasserie, heads up the kitchen and has created a wine and spirit-friendly small-plates tasting menu.

Raymond’s next step is his biggest venture yet. Recently Raymond opened Bottles and Burgers by Double Helix at Tivoli Village in Summerlin. His newest venue features gourmet burgers, salads, and even an old fashioned ice cream bar and soda fountain, as well as a variety of Double Helix’s private label wine and 50 selections of half bottles of wine.

We sat down with Raymond Nisi at Bottles and Burgers and spoke with him about his thoughts on expansion in a down economy and his three venues.

In an economy where restaurants are closing and jobs are being lost, you are opening restaurants and hiring. What is your strategy?

I don’t listen to negativity; I always try to be positive. In a down economy rents are low and in some cases you can get funding to improve an existing property. It’s like buying houses and stocks; you get in when it’s low. Because rents are low you get locked in. When the economy improves, your profits increase because you negotiated a low rent in a down economy.

We have visited all three locations and your staff is very good. What do you look for when you hire a new employee?

Personality is first and foremost. I can teach service, the menu, the wines and the spirits, but I can’t teach personality.

Many of your employees have come from other restaurants on and off the strip. Do you ever hire any without any previous experience?

That is a great question! This is a tough town. Everyone is expected to have experience when you walk in the door. In all three venues I have hired people who had no previous restaurant experience. I go with a gut feeling. I have been wrong, but if they have personality I will give them a chance. I have a few bartenders that started as barbacks with no bar experience, so I have been right as well.

Tell us about Double Helix Palazzo.

It is now 4 years old. It provides a great experience to sample wines by the glass and Scotches and whiskeys that you may not see very often. We even get repeat tourists, which is a big plus. They come back to see us every time they are in

town. It also provides a nice meeting place because it is centrally located.

Okay, let’s move on to your Town Square location.

By Elaine & Scott Harris

Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist.

Scott Harris, sommelier, President of Vino Las Vegas LLC and a staff journalist for The Cuisineist.

Email: Cuisineist@gmail.com

It was the next step in the plan. Chef Doug Vega has created a menu that is tapas style. The lounge is all about sharing in a laid back atmosphere. We get large groups of women who come in to talk and relax without having to deal with loud music.

Bottles and Burgers just opened. Please tell us what we can expect.

This was a natural expansion of the brand. We offer wine and a full bar as well. We are kid friendly and even offer an old fashioned soda fountain for them. We have over 50 half bottles of wine. Krista Rediske, our wine director, has done a great job spearheading this. The half bottles have been received very well and offer guests an opportunity to get another way to enjoy different wines without having to order a whole bottle.

Finally, what do you foresee for the Las Vegas economy in 2012?

It will improve, but in small increments. More local businesses need to open and they need to be supported by the community. Locally owned businesses define a city’s culture. Shop local!

18 The Las Vegas Food & Beverage Professional I February 2012

www.lvfnb.com

Catersource 2012

Photos by George Fryer

On the Catersource Tradeshow floor, you’ll find the newest in buffet and table top ideas, linens and china options, creative displays and décor; check out the most up to date transport and holding units; find the latest kitchen innovations for cooking in and outdoors and serving equipment geared just for catering; test software options and see the upcoming trends in plastics and disposables - all in one place!

Get thousands of ideas while you take advantage of the many show specials, meet with your vendors face-to-face and discover new suppliers that want to do business with you. Of course, you’ll also sample some of the best catering-tailored foods and beverages you won’t find anywhere else.

Go to www.catersource.com to find out more!

www.lvfnb.com

February 2012 I The Las Vegas Food & Beverage Professional 19

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

All Al Dentes’ products are processed, cleaned, & bacteria treated in the United States to US health & safety standards.

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

Al Dentes’ believes that our quick turnover from packing to end user enables us to offer the safest & freshest product available to the foodservice industry.

All Products Processed in the USA.

Custom Blended, Packaged, & Distributed Locally with the Highest Quality Products Available.

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Latenight With Ryan YOUR GUIDE TO INDUSTRY-FRIENDLY LATENIGHT HOTSPOTS

Adventures in Wine Country

By Ryan “Hollywood” Wieczorek

“Attention Las Vegas wine lovers: immerse yourself in Pinot Noir and Cabernet Sauvignon in the Napa Valley for just $59 with our 1-day flight specials.” As I read that tagline for the email message, I began to see myself driving through Napa with a glass of champagne in one hand and the steering wheel of a red mustang convertible in the other. It was obviously time for a vacation. Next stop Napa!

I pre-selected my destinations based on countless opinions and discussion with numerous wine snobs. “Oh, the Cabernet at Opus One is divine,” remarked an older man whom I met at M Resorts “Hostile Grape.” “Nonsense, Nickel Nickel has the best Cabernet in Napa,” the wine-tender remarked to both of us. The only way to settle the feud was to go to both wineries myself. For the third winery, I chose Domaine Carneros, a winery known for having outstanding champagne.

And since Halloween, I have been on a champagne fix.

Domaine Carneros

After a 3-hour airport delay, I finally made it to Domaine Carneros, a winery located before Downtown Napa in the Carneros region. Taryn, my wine hostess by night and law avenger by day, greeted me. She took us to an elegant section of their chateau to enjoy some of their exquisite wines. Having gone in with just the knowledge of their champagne, I discovered a whole new world to their collection of wines. They are the only ones that I have ever seen make a white wine from the Pinot Noir grape, and it was amazing. All the pinot taste you love with the beauty of a white wine. It wasn’t until she took out the bottle of “Le Reve Blanc de Blancs Sparkling Wine” that I fell in love. While sitting three floors above sea level, gazing at a hill full of fresh vines, I just tasted the best champagne of my life. Everyone who knows me knows that I love Dom Perignon, but the elegant beautiful taste of Le Reve Blanc de Blancs finally beat the undefeated Don Perignon and became my #1 champagne of choice. One bad thing about that is you can’t get it in Vegas. Someone needs to call Southern Wine and tell them to ship some over ASAP.

Opus One

Any so-called wino knows of Opus One, but do they know the real Opus One? I learned all about the winery on my visit. Being the first guests of the day at 10 AM, normal for a Vegan to drink but not so normal for a non-Vegas resident, I was excited to enter the gates and drive to what seemed to be the architectural resemblance of a wine glass.

My host use to reside in Vegas, so he understands our early morning mojito in bed culture. I never met anyone who knew wine the way he knew wine. Having taken www.lvfnb.com

four wine classes and gone on countless wine tours and trips, I was in awe. After explaining to me how Opus One got started by Robert Mondavi, who beat up his fifty-some year old brother in a fight, and Barons De Rothschild (you might know him as Mr. Lafite Rothschild), we made our way through the winery and into the cellar, where we drank a 2008 Vintage Opus One. Pretty damn tasty!! So tasty, I made my way to the other tasting room to buy a 2005 Opus One, which was even tastier.

Nickel Nickel

If your farmer grandparents told you that they were making wine, Nickel Nickel is exactly how you would picture it.

Complete with barns, tractors and an old historic house, this definitely screamed out vintage. However, the winery is more modern than it looks. They produce all their own energy through solar panels, and each winery contains a distinct type of soil. They are known as Single Vineyard wines, which means that the wines are not blended between vineyards like 90% of all other wines. At the end of my tour, we sat down to taste five different glasses of Cabernet Sauvignon, all from different vineyards. As we went around our tasting table explaining which Cabernet we liked the best, I was happily sipping away at all of them, liking them all equally the same. But it was a Pinot Noir called “En Route” that stole all my affection.

Never have I enjoyed a Pinot Noir so thoroughly, and after finishing mine, I drank my girlfriend’s glass while she wasn’t looking.

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

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

I thoroughly enjoyed my wine trip to Napa and intend to come back soon. If you are looking for a weekend escape and you see a 1-day flight deal to Northern California, push the buy button.

You can take in the beautiful scenery of the Carneros region while indulging in various flutes of champagne at Domaine Carneros, visit one of the most culture rich vineyards and sip Cabernet while overlooking the property at the terrace at Opus One and discover the love of single vineyard wines at Nickel Nickel.

No matter where you go, there are tons of wines to discover in the Napa region.

February 2012 I The Las Vegas Food & Beverage Professional 21

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February 2012 I The Las Vegas Food & Beverage Professional 23

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