January Issue

FO R O M R E TO O

PH VF .L W

W

W

S & S IE

R O O ST .C B N

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Issue 1 Volume 12

US $3.95

La Guardiense

Guardia 33 This “New Old” Winery Hits the U.S. in a Big Way page 16

Your Source for Academia Barilla Products

High Quality Italian Foods & Personal Service

702-871-8616 • 1335 E. Sunset Road, Suite A • Las Vegas, NV 89119 www.sienafoodslasvegas.com • info@sienafoodslasvegas.com

January 2012

CONTENTS

11

FEATURES

Cover

Our January Cover is dedicated to the NEW and OLD, New Year IN and Old Year OUT! Well, not exactly. More to the tune of New Experiences of an Old World Wine, Guardia 33.

Please enjoy the story of this exceptional wine and where we were able to experience it, with several great dishes prepared by Chef Dan Rossi and paired by Kevin D’Antonio, GM at D.O.C.G. Enoteca in the Cosmopolitan.

Full story can be found on page 16.

Cover shot and story photos are by Bill Bokelmann.

7 DSA-Destination Services Association is a local organization we have been connected with since our arrival in Las Vegas.

14

DSA is an inbound-visitor business related group that services the tourist industry and is an organization you should consider joining if you supply goods or services for the tourist industry.

Contact Shelley to get the first-hand information and join the monthly meetings, which I guarantee are fun and informative.

32 Like Sake? Join us this year in March for the Niigata Sake Festival, the world’s largest meeting of sake manufacturers in the Niigata region of Japan with the sake lovers like you and I. Learn about the beverage that keeps growing in popularity and sales first-hand in the country that invented it and does it best. Experience all Japan has to offer from the cuisine to the culture, and leave with an experience few have had.

23

Page 4 Hot Off the Grill!

Page 12 Brett’s Vegas View

Page 23 Springs Café

Page 6 HR Insights

Page 13 IFSEA Christmas Party

Page 7 Destination Services Association

Page 24 The Future of Green Dining

ACF Chefs Christmas Party

Page 9 What’s Brewing?

Page 10 Food for Thought Page 11 Southern Wine & Spirits Customer Appretiation Event R Steak & Seafood at the Riviera www.lvfnb.com

Page 14 Fogo de Chao Page 16 Guardia 33 Page 20 Bourbon and BBQ at Embers Page 21 Carnival of Cuisine Café de Japon

Page 26 The New Tropicana Page 27 Latenight with Ryan Page 28 Wine Talk with Alice Swift Page 29 Food at Home Page 31 Advertiser Index

January 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!

January 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 Associate Editor

The Springs Preserve recently opened the Springs Café, which is now under the operation of Culinary Arts Catering and part of The Culinary Academy of Las Vegas. LVF&B Pro Editor-in-Chief Mike Fryer was delighted to meet VIP guests and supporters, including Mr. & Mrs. Joseph Brown and Jenna Morton, during the opening reception.

Southern Wine & Spirits held its traditional (and always impressive) Customer Appreciation Christmas Party with “invitation only” guests enjoying a little of all SWS has to offer. Helping in the celebration is Santa’s Helper, making this one of the last great events of the year…

bob@lvfnb.com

Juanita Aiello Creative Director juanita@lvfnb.com

The newly opened Fogo de Chao Churrascaria has been receiving great raves as one of the top Brazilian steakhouses in the country, and we are delighted to have the latest opening here in Las Vegas on Restaurant Row on Flamingo at Paradise. We are also very fortunate to have General Manager Marcio Bonfada heading up the Las Vegas store with his unique experience of working with the company since he was a teenage gaucho in Brazil.

The Las Vegas Food & Beverage Professional

@lvfnb

CONTRIBUTING STAFF

Pre-Press Technician Brandon Yan

Contributor Chef Allan Asch

Contributor Patrick Sullivan

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 Brian

Contributor Simone Hammond

Contributor Juanita Fryer

Contributor Chef Allan Asch

Contributor Chef Jet

Contributor Martin Koleff

Contributing Photographer Bill Bokelmann

Contributing Photographer Danette Chappell

Contributing Photographer Shanna Magnuson

Contributing Photographer Rose Powell-Carver

4 The Las Vegas Food & Beverage Professional I January 2012

www.lvfnb.com

D.O.C. Italian Wines from Campania, Italy

Rome | Paris | London | New York | Miami | Palm Beach | Las Vegas 954-448-0542

www.guardia33.com

info@guardia33.com

HUMAN RESOURCES INSIGHTS

By Linda Westcott-Bernstein

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

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

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

Mission and Vision Statements That Reflect What You Value Professional organizations today understand the importance of having a plan for the future. This plan should reflect the direction that the company wants to go and what they value. When you identify what you want to achieve and how you want to get there, that’s when you put into writing a mission and/or vision statement for achieving your plan. These types of statements outlining your business focus and goals may be short and to the point, or they can be wordy and lengthy. Regardless of the length, your mission/vision should reflect who you are (business identity), what you want to achieve and your business philosophy.

These types of statements should reflect your culture (values and beliefs), define your business philosophy and share an insight into the goals of the leadership of your company. The best statements that I have been exposed La Guardiense to over the years say things like: “we value the contributions of our employees,” “our most important asset is our staff” or “we will always conduct business in a fair and ethical manner.”

Some others of these statements have included components of the golden rule – “we will treat one another with courtesy and respect at all times.”

The finest mission/vision statements include in their content the importance and value they place on those individuals that will help them to reach their goals.

Some examples of areas to define in your mission/ vision statement might include the following: • how much value you place on your employees • importance that respectful treatment plays • your sound business practices • importance of the customer to your success

Phone: 702-326-4040

Email: LindaBernstein@cox.net

Booksite: ItAllComesDowntoWE.com

HR

Question of the Month

• your support for the local community These statements often include your constituents as well. These key partners might include builders, designers, contractors, vendors and/or suppliers.

Many statements fall short because they limit the

perspective, only focusing on business results and defining what they want to accomplish for the betterment of shareholders, stakeholders and other “invisible” partners. Even though profits are essential, attempting to be profitable without consideration for your individual contributors (staff) is shortsighted.

The most effective mission and/or vision statement is the one that becomes a cornerstone of your culture, a roadmap for future actions and a compass that guides and keeps you on an ethical path. As we start a new year, and turn over a new leaf, it is appropriate that we reflect on what we stand for, how we behave in accordance to our ethics and how we will be remembered as we strive to accomplish our goals and dreams.

Next month’s topic: Workplace Violence Does your company have a policy or procedure on workplace violence? If so, what does it say that you should do if you become aware of an “at risk” situation? Explain.

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

6 The Las Vegas Food & Beverage Professional I January 2012

www.lvfnb.com

ARE YOU IN TOURISM?

ARE YOU MISSING AN IMPORTANT BUSINESS OPPORTUNITY? You are invited!

Come see what Destination Services Association is all about.

Join us for our next event January 11th at Canaletto in The Palazzo, with Mayor Carolyn Goodman as our guest speaker.

DSA is a non-profit tourist association that has been in operation for 34 years in Nevada. Our members range from shows, tour operators, ticket brokers, museums, restaurants, wedding chapels, services, publications, transportation companies and hotels. Monthly luncheons provide chances for you to network, trade ideas and build alliances with other business people dependent on tourism, while listening to great speakers who provide cutting edge information to the membership.

If you can’t make our January event, on February 16th we will be having a breakfast meeting at the new Mob Museum downtown, as the first group after the official opening. In March we will be visiting the new State Museum at the Springs Preserve with our guest speaker Claudio Vecchio, the new director of tourism for the state. During the next month we will be doing a tour of Zappos!, and be guests at 3 new shows for starters.

Here are some of our meetings and events. Our mixers and shows are usually free with membership!

DSA members have been invited as guests to Absinthe!, Legends in Concert, Thunder From Down Under, Tony & Tina’s Wedding, Hitsville, Bonkerz, Viva Elvis, and Vegas the Show. In the last 3 months we have been to Louie Anderson, Comedy Jam, Big Al’s Comedy Club, Carrot Top, and Human Nature. During August we had 225 people attend a fantastic pool party at Azure at The Palazzo and a quarterly wine tasting at the Top of the Stratosphere. In November we tried three different comedy shows, and new restaurants Coconuts and Marbella.

Why not check us out and see how we can help your group with business?

Shelley Stepanek President Destination Services Association

For reservations dsanevada@aol.com • www.dsa-lasvegas.com www.lvfnb.com

January 2012 I The Las Vegas Food & Beverage Professional 7

RAISE YOUR FORK AND TAKE THE

SNAP January 23 - 27, 2012 EAT HEALTHY ON $4.06 A DAY FOR 5 DAYS. Experience first-hand the food budget challenges of 330,000 Nevadans on SNAP (formally known as Food Stamps).

SIGN UP TODAY AT www.ThreeSquare.org/SNAPExperience

By Bob Barnes

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

He welcomes your inquiries.

Email: bob@lvfnb.com

B

WHAT’S BREWING

eer Dinners

BJ’s Restaurant & Brewhouse recently featured eight of its beers with a five-course beer dinner at all three of its Southern Nevada locations. I attended the dinner at the Henderson BJ’s where BJ’s Director of Contract Brewing and Beer Training Michael “Mufasa” Ferguson and Senior Manager Dave Martin welcomed the sold out gathering and introduced each beer and pairing it was served with.

First up was a welcome beer, LightSwitch Lager, which Mufasa related is now BJ’s #3 selling beer.

Not surprising, considering that the #1 segment of beer sales in the US is light beer, but unlike the macroproduced domestic light calorie beers, this one has actual malt flavor, and is an excellent session beer.

Ventano Italian Grill & Seafood will host its next beer dinner on Friday, January 21 at 6:30 p.m. The cost is $49 for five courses, each paired with a beer from New Belgium Brewing. Pairings are: Fat Tire/ Cauliflower & Bacon Soup; Fresh Hop IPA/Traditional Steamed Clams & Mussels; Belgo IPA/Heirloom Tomato, Butter Lettuce, Gorgonzola, Walnut, and Pear Salad; Snow Day Winter Ale/Braised Lamb Shank; and Frambozen Raspberry Brown Ale/ Beer Marshmallows, Crushed Pretzel and Chocolate Dessert. Reservations are required and can be made by emailing beerdinner@ventanoitalian. com or calling (702) 944-4848.

Buffalo Chicken Wontons were served with Piranha Pale Ale, which both balanced and contrasted. While a pale ale goes well with spicy food, the pine and citrusy notes of this 45 IBU hoppy brew also cleansed our palate of the spicy oils in the dish.

Thai Shrimp Lettuce Wraps were served alongside the Harvest Hefeweizen. The sweetness of the beer and spiciness of the authentic Bavarian yeast was a nice complement to the spiciness of the shrimp.

Portobello Mushroom Pizza was paired with Jeremiah Red, which Mufasa reported is BJ’s #2 best selling beer.

At 7.5% abv this bold Irish Red is certainly not a session beer, and thanks to a blend of five specialty malts it delivers a robust malty flavor.

Our surprise beer/palate cleanser was Camaraderie, a collaborative beer brewed at the Belgian Bavik brewery with the help of BJ’s own Sr. Vice President of Brewing Operations Alex Puchner. This 8% hoppy ale is a blend of Bavik’s tripel and aged sour pale ale. Alex made the trip to the brewery in Belgium to oversee the hopping of this special beer that utilizes American Amarillo hops.

This beer is available in 750 ml bottles for purchase at the brewhouse.

Grilled Pork Chop with mashed potatoes, green beans and apples was a hearty offering, complemented with the equally hearty BJ’s Annual Grand Cru. Weighing in at 10.2% abv, this strong Belgian-style spicy ale stood up to the earthiness of the chop. Unfortunately for me, this beer (my personal favorite of all of BJ’s beers) only comes out once a year. It’s the only reason I have to look forward to winter.

The final dessert course was Apple Berry Burst Crumble matched with a blend of the nitrogen-conditioned P.M. Porter with the Berry Burst Cider, a wonderful marriage of dry roast flavor and fruity sweetness.

www.lvfnb.com

To top it all off, we were treated to an after dinner beer of Tatonka Stout, a full-bodied Imperial Stout with sweet and roasted malt flavors. As usual, the price for this feast was only $30, and we were even given a parting gift of a Camaraderie commemorative glass. A nice addition was a printed menu with course pairings, beer descriptions and space for taking notes. BJ’s next beer dinner will pair the beers of Sierra Nevada Brewing Company.

Dates are: January 30 (Henderson), February 6 (Summerlin) and February 7 (Centennial).

Beer Spotlight

Anchor Brewing, a pioneer of the craft brewing industry, has been releasing its Christmas Ale every year since 1975. Since the recipe changes each year, it’s an adventure for many beer fans to collect them from year to year and hope they’ll have enough will power to save at least one bottle to enjoy years later to compare with other year’s offerings. Also changing each year is the beer label, which always features a tree to symbolize the winter solstice when the earth and its seasons appear born anew. This year’s label depicts the Bristlecone Pine, which can be found atop California’s White Mountains. Although the recipe is always top secret, I can tell you that the 2011 version is a dark spiced ale with flavors of cinnamon and nutmeg and malty sweetness balanced with some bitter chocolate.

Available from November through February, look for it at retail stores that carry a worthy craft beer selection.

As always, great beer happens in Vegas!

January 2012 I The Las Vegas Food & Beverage Professional 9

FOOD FOR THOUGHT

Perfect Food & Wine Pairings

By Les Kincaid

Here are several tried-and-true wine and food combinations I think were practically made for each other. Remember you should always drink what you like. That goes for food you eat too.

Steak & Cabernet Sauvignon Why they’re the perfect pair: Cabernet Sauvignon is high in tannin – the substance that leaves a chalky sensation on your teeth and dyes your mouth dark after drinking. The fat in a steak stands up to tannins and softens their impact, and the meat’s bold flavor matches the big, fruity flavor of the wine.

Similar combinations to try: Red meat and red wine are a classic combination. Grilled steak would be delicious with an American red Zinfandel or a tannic or soft Merlot, while a pan-fried steak pairs well with fruitier reds like Australian Shiraz or a California, Oregon or Washington Merlot.

Oysters & Muscadet Why they’re a perfect pair: Muscadet, which is made in western France and along the Atlantic coast, heightens the oysters’ fresh flavor with its acidity.

Similar pairings to try: Mussels, clams, oysters and white fish like trout or skate are also delicious with lightly oaked Chardonnay or Sauvignon Blanc.

Spaghetti & Meatballs & Chianti

Pacific Northwest pairs well with the Pinots from that area.

Why they’re a perfect pair: Chianti has a bold, fruity flavor with enough acidity to stand up to the tomatoes and meat.

Similar pairings to try: Spanish Rioja also pairs well with tomatobased sauces. Parmesan cheese goes well with Chianti.

Similar pairings to try: Pinot Noir also pairs well with other fatty fishes like tuna, especially when it is being served rare or raw.

Stilton & Port Why they’re a perfect pair: The contrast! The salty cheese and the sweet wine contrast beautifully, but both are aged long enough to develop a similar earthy, tawny flavor.

Spicy Indian Takeout & Riesling Why they’re a perfect pair: Slightly sweet, low alcohol wines like German, Australian or New York Rieslings give the palate some relief from a spicy meal. A highly alcoholic wine would make you feel the burn.

Similar pairings: Spicy Asian food or highly spiced Mexican dishes like enchiladas also pair well with Riesling. A dry Gewurztraminer also pairs well with heart-pumping cuisine like Thai or Indian.

Similar pairings to try: Serve sweet wines like pork, sherry and Madeira with salty and/or strong cheeses such as Roquefort, Stilton and other blue or pungent cheeses.

Lamb & Bordeaux

Salmon & Pinot Noir Why they’re a perfect pair: While fish typically pairs better with white wine, salmon’s flavor will stand up to the bold but not too tannic flavor of Pinot Noir. Consider regional pairings – salmon harvested from the

Why they’re a perfect pair: Because of the gamey flavor, lamb shines with a wine that has a rich bold personality to stand up to it. Bordeaux is bold and fruity, and the fatty richness of the meat helps absorb some of the wine’s tannins.

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

Similar pairings: Pair aromatic wines with bold flavors and maybe even some smokiness to pair with lamb or other game, such as venison.

Here is a recipe for a perfect pairing you can prepare and enjoy.

Honey & Soy Glazed Chicken Thighs with Marinated Cucumbers (Pair with Pinot Grigio)

8 chicken thighs (about 3-4 pounds)

2 tablespoons apple cider vinegar

4 tablespoons soy sauce

2 tablespoons fresh chives snipped

2 tablespoons olive oil plus more for pan 2 cucumbers (6-8 ounces each)

1/2 cup honey

kosher salt and freshly ground pepper

2 tablespoons lemon juice fresh

2 tablespoons white wine vinegar

1 tablespoon fresh thyme chopped

Place the chicken in a large re-sealable plastic bag. Add 2 tablespoons soy sauce and 1 tablespoon oil. Seal and turn bag to coat chicken evenly. Marinate 15 minutes at room temperature, or in the refrigerator for up to 12 hours.

Peel the cucumbers and halve lengthwise.

Use a small spoon to scoop out the seeds and discard. Thinly slice and toss in a strainer with 1 teaspoon salt. Let sit 10 minutes in the sink to drain. Rinse, drain well and pat dry on paper towels. Toss in a bowl with the

vinegars and chives. Set aside.

Position the oven rack about 6 inches from the heat source. Preheat the oven to 450 degrees F. Combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oil, honey, lemon juice, and thyme in a small saucepan. Bring to a boil over high heat, stirring to blend. Remove from the heat and cool slightly.

Line the bottom of a broiling pan with foil and brush top pan with oil. Arrange the chicken on the pan, skin-side up. Bake the

10 The Las Vegas Food & Beverage Professional I January 2012

chicken, brushing often with the honey-soy mixture, until a meat thermometer inserted in the thickest part of the thigh, registers 160 degrees F, about 25 minutes. Put the oven on the broil setting and liberally brush each thigh with more of the honey-soy mixture.

Broil until nicely browned, watching carefully to avoid burning. Season with pepper. Serve chicken with the cucumber salad.

Yield: 4 servings www.lvfnb.com

Photos by Rose Powell-Carver

Southern Wine & Spirits Customer Appreciation Event

R Steak & Seafood at the Riviera

www.lvfnb.com

January 2012 I The Las Vegas Food & Beverage Professional 11

Brett’s BY

OPENINGS

The new Public House at The Venetian has Nevada’s first Certified Beer Cicerone, more than 200 beer selections, a climate controlled “wine cube” for storage, perfectly formed ice cubes, as well beer inspired and small and large plate selections.

The 8,000-square-foot classic tavern has various nook environments and a 60-seat lounge with a 40-foot-long bar anchored by a DJ booth.

The new Strip street-level Pop-Up Wedding Chapel at The Cosmopolitan caters to everything from a traditional marriage, vow renewal and commitment ceremony to pet and faux weddings. Retail includes beer, wine and champagne, a photo booth and Molla Space eraser rings dispensed from a gumball machine.

The tiny Mob Bar opened downtown in the former Sidebar space connected to the Triple George restaurant.

Octavius Tower, the sixth hotel tower with 668 rooms at Caesars Palace, opens in January with an innovative technology package making for a high-touch at-yourfingertips service experience.

The new Lynyrd Skynyrd BBQ & Beer at the Excalibur is open with an atmosphere inspired by the band’s famed “Hell House” and an interactive entertaining staff.

RPM Nightclub at the Tropicana is the newly-renovated space featuring significant interior and exterior aesthetic and cosmetic improvements.

Buffalo Bill’s in Primm unveiled its recent renovations that encompass a new dining venue, Crossroads BBQ, Booze & Blues.

I Love Burgers has opened a second Las Vegas location in Town Square.

WHAT’S NEW & QUICK CLIPS

Hyde Bellagio is a new nightclub venue at Bellagio with floor-to-ceiling windows featuring an expansive terrace showcasing the Fountains of Bellagio and an earlyevening nightly experience beginning at 5p.m.

Oscar’s, the new 120-seat steakhouse named after former Las Vegas Mayor Oscar Goodman and located in the Plaza’s iconic dome overlooking Fremont Street is open along with the adjacent 75-seat Simpatico, “An Italian Speakeasy and Grill.”

Annabelle, Old Homestead Steakhouse’s brown-and-white celebrity cow, was recently unveiled at Caesars Palace in the space that was formerly Nero’s restaurant.

The Beach Boys are planning to open the Beach Boys Good Vibration Restaurant at Bally’s sometime next summer during the year of the group’s 50th anniversary.

KISS® by Monster Mini Golf® is opening in February 2012. It will be the first with an indoor glow-in-the-dark custom-designed 18-hole miniature golf course, an arcade, the largest KISS® gift shop in the world, A KISS® Gallery, “Hotter Than Hell” Wedding Chapel, a private VIP Room, FANtastic KISS® themed event rooms and the “Rock ‘n Roll All Nite” Café.

This May is the 20th anniversary for the Forum Shops at Caesars. Look for the premier shopping plaza to plan festivities and offerings.

At the Miracle Mile Shops at Planet Hollywood, fashion-forward retailer BCBGMAXAZRIA is open following a

12 The Las Vegas Food & Beverage Professional I January 2012

remodel, fast-fashion concept Lola has also opened, and TAGS Evolution is a new store that features fashion-focused accessories.

Brad Garrett’s Comedy Club at the Tropicana has officially closed and the three-time Emmy winner will reopen it on March 30 at the MGM Grand.

“Jersey Boys” concluded its run at The Palazzo and will begin at its new home at the Paris Theatre on March 6.

Mötley Crüe will invade Las Vegas with a residency at The Joint inside the Hard Rock beginning Feb. 3-19.

“The Australian Bee Gees Show - A Tribute to the Bee Gees” is extending its run at the Excalibur through February 2013.

McFadden’s Restaurant and Saloon has permanently closed at the Rio. The King’s Room at Crown, which was formerly Fiore’s Restaurant at the Rio, is hosting Hip Karaoke every Tuesday through Thursday at 10:30 p.m.

Pat DiNizio, lead singer of The Smithereens, has launched his show “Confessions of a Rock Star” at the Riviera covering his 32year career in rock and roll.

Comedic hypnotist Marc Savard has a new deal extending his “Marc Savard Comedy Hypnosis” three years through 2014 at the V Theater.

The new $5 million, 7,000-square-foot Glow, a Mandara Spa, has opened at the Tropicana. www.lvfnb.com

ACF Chefs Las Vegas Christmas Party

IFSEA Christmas Party

www.lvfnb.com

January 2012 I The Las Vegas Food & Beverage Professional 13

Restaurant Review

FOGO DE CHAO

By Shelley Stepanek

FOGO DE CHAO, the Dallas based chain of Brazilian steakhouses, opened in November in the former spot of Cozymels. Cozymels was demolished and a beautiful 400-seat new building is ready to have the public try their authentic Southern Brazilian barbeque. This is the 24th location, with 16 cities in the US and seven in Brazil, so it is proof enough that they are here to stay. Huge chandeliers of rich amber, with lots of wood and nine private dining rooms fit into this 14,000 square foot space. The walls are covered in murals and there is a glass wine cellar. The salad bar monopolizes the center with unlimited bowls of cured meats, imported cheeses and gourmet salads. Brought to your table are bowls of garlic mashed potatoes, caramelized bananas and exquisite cheese bread. You can eat all you want. When you are ready, simply turn over a coaster in front of you from red to green and they will be by with another course. With 15 different meats served by gaucho chefs, the service is superb. Most are heavily seasoned, with crusted garlic, pepper, salt and other spices. From pork ribs, sausage, beef, bacon-wrapped chicken breasts, lamb, leg of lamb and double chops, there is enough for an army. Accompanying the entrees are bowls of rice and black beans, and squares of fried polenta. Las Vegas is certain to be happy they are residing here. Try out the lounge for a true Brazilian cocktail.

360 E. Flamingo Rd. in Hughes Center 702-431-4500 or fogo.com Lunch M-F 11:30-2. Dinner M-Thurs 5-11. Friday 5-10:30. Sat. 4:30-10:30 Sunday 4-9.

Lunch $26.50, Dinner $44.50

14 The Las Vegas Food & Beverage Professional I January 2012

www.lvfnb.com

www.lvfnb.com

January 2012 I The Las Vegas Food & Beverage Professional 15

La Guardiense

Guardians of the Wine

By Patrick Sullivan

You know what I don’t like about Italy?

Nothing.

Photo by Patrick Sullivan

The land, the sea, the culture, the people, the food, the wine.

Ah, the wine; I always come back to that.

A

nd to get to the wine in Italy, there are many beautiful routes.

Beginning in Rome, we could head north to Tuscany or Piedmont, over undulating green hills sprinkled with fairy-tale villas. Or, why not climb east over the Apennine Mountains to Le Marche or Abruzzo, peacefully facing the gleaming Adriatic? We might roam south to Basilicata or Puglia, both bucolic and serene, yet each with its own personality.

Every one of Italy’s 20 geographic regions, or communes, produces wine…lots of wine…and every one yields, at least, a few excellent ones, giving us a bounty of choices.

This time, let us take the long way to a place nearby…the vineyards of Campania. In a hurry, we would drive southeast via Route A1, arriving in Campania in less than two hours. With time on our side, we wind our way due south out of Rome toward the west coast, then continue southeast, along a breathtaking series of little two-lane roads that twist painfully but spectacularly along the Tyrrhenian Sea toward Naples, the capital and largest city in Campania.

After a pizza and a new custom-made suit, we might extend our southerly amble to

the legendary beauty of the Amalfi Coast, but this time, the siren calling us is the vine, so we turn easterly into the heart of the region. Perhaps, on a first visit, it would be toward the province of Avellino, surrounded by the only three D.O.C.G.¹ areas in Campania. Our plan, instead, is to make our way northeast to the province of Benevento, seat of one of the largest wine cooperatives in Italy, and producers of stellar regionally-correct varietals and a breathtaking riserva.

Campania is the second most populous commune, and most densely-populated in Italy, but one would not suspect that, traversing the rolling hills through countless fields of vines, as well as many other agricultural products, such as artichokes, strawberries, tobacco, and chestnut and hazelnut trees.

Photos by Patrick Sullivan

The small, lovely village of Guardia Sanframondi is home to La Guardiense, a farming cooperative, formed by 33 associates in 1960, with the intent of stimulating business and the local economy through combined efforts of research,

development, production, shipping and marketing. In March, 2010, the association celebrated its first 50 years, having grown to well over 1000 members.

The effectiveness of the Co-op is obvious in the quality of their products and the success of their sales locally, nationally and, increasingly, internationally. The local focus is reflected in the types of wines made, all indigenous grapes, and all showing a level of excellence and sophistication unheard of 20 years ago.

The new line of wines being exported to the United States is impressive in every case. All are D.O.C.² and labeled under the brand “Guardia 33,” meaning “Guard 33,” named after the 33 original founders of the cooperative, and suggesting the many symbolic strengths long associated with the number. (Dan Brown’s 2009 novel “The Lost Symbol” had the number 33 lead the protagonist to the “meaning of life.”)

Continued on page 18

¹ DOCG, Denominazione di Origine Cotrollata e Garantita, controlled place name with other guarantees, such as having to pass random taste tests for quality and style. There are 47 DOCG regions in Italy. ² DOC, Denominazione di Origine Caotrollata, controlled name of place of origin, numbering over 300.

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January 2012 I The Las Vegas Food & Beverage Professional 17

We asked Chefs Scott Conant and Dan Rossi of D.O.C.G. Enoteca at the Cosmopolitan Resort and Casino in Las Vegas to come up with some of their innovative food pairings for the wines, all of which are available at D.O.C.G. in the Cosmopolitan. Included below are some of their brilliant suggestions.

The three whites are especially interesting, in light of their familial connection; they are all members of the Greco family of grapes, now widely believed by oenologists to have been the parent of most of the white varietals in Italy, a stunning feat of proliferation, considering the nearly 1,000 different white varietals extant.

Named for the Greeks who brought many grapes to Italy more than 2000 years ago, the Greco, as with the other whites from Guardia 33, is a 100% varietal from Sannio D.O.C.-fruit, and like the others, is aged in stainless steel. Similarly, it is gently aromatic and straw-colored, with juiciness and bright acidity. Try it at home with a cool buffalo mozzarella on a warm day.

Better yet, visit D.O.C.G. and ask for Chef Dan Rossi’s pairing: Pork Chocchetta, tomato jus and preserved lemon, proving that both the chef and the Greco are foodpairing wizards.

Falanghina paired with Grilled Scallops with Caper Salmoriglio.

Greco paired with Pork Crocchetta, tomato jus and preserved lemon.

Fiano paired with Veal Raviolini, sage butter sauce.

Photos by Bill Bokelmann

The Fiano grape, also from Sannio D.O.C., shows more intense aromas, with a lingering pesto-like bouquet of flavors, including herbs and pine nuts. This one has the chops to pair with…well, chops, veal or pork, as well as many types of seafood.

Chef Rossi explores the Fiano’s versatility with his dish of Veal Raviolini with sage butter sauce. The sweet blossoms and spicy flavor of the grape were known to attract bees, giving it the nickname vitis apiano, “beevine,” from which its name is adapted.

D.O.C.G. General Manager Kevin D’Antonio hosted as Executive Chef Dan Rossi prepared the pairings.

Grilled Scallops with Caper Salmoriglio prepared by Chef Rossi at both D.O.C.G. and Scarpetto in the Cosmopolitan, an ingenious match for the feisty Fiano!

The name is derived form the Latin term meaning “pole,” referring to the ancient Greek method of training the vines.

Interestingly, Falanghina is seldom found on its own, but nearly always in blends.

Displaying a little of the nuttiness of the Fiano and citrus juiciness of the Greco, but with prominent lemon juice and lemon zest, Falanghina, from the Guardiolo D.O.C., in sum, is refreshing. I can almost taste the Caprese salad, paired perfectly with it.

What I would rather taste, however, is the

Both reds from Guardia 33 are outstanding, beginning with the stainless-steel-aged Aglianico, from Guardiolo D.O.C. Its name is thought to come from the Roman term “Ellenico” (Hellenic) used for the Greeks, who brought it to Campania. In its best incarnations, it is referred to as “the

Rosso Riserva paired with Veal Chop with porcini mushroom and crispy pancetta.

¹ DOCG, Denominazione di Origine Cotrollata e Garantita, controlled place name with other guarantees, such as having to pass random taste tests for quality and style. There are 47 DOCG regions in Italy. ² DOC, Denominazione di Origine Caotrollata, controlled name of place of origin, numbering over 300.

18 The Las Vegas Food & Beverage Professional I January 2012

www.lvfnb.com

most prestigious of Italian wine reviewers, “Gambero Rosso.”

Barolo of the South.” The classic style has earthiness, sometimes with notes of tar, leather and tobacco; the Guardia 33 style adds a slightly brighter and redder fruit component that lightens the usually ‘brooding’ grape. Savor it with wild boar and other game, as well as strongly-flavored pasta dishes. It works beautifully with Chef Rossi’s Grilled Berkshire Pork Chop with balsamic glaze.

The crown jewel of the Guardia 33 line is an unusual blend of 80%/20% Sangiovese/ Aglianico…the Rosso Riserva, also from Guardiolo D.O.C. The grapes are chosen from the best vineyards, the wine aged for two years in small oak casks.

You may recognize the Sangiovese as the primary grape in Chianti but, in this blend, in this region, it is a very different wine, displaying the grace, complexity and personality some of the best Chiantis can only dream of, more reminiscent of a Brunello di Montalcino. Although not extensively grown in Campania, the grape is not out of place in the region, since recent DNA testing has revealed that it is the child of an obscure Tuscan grape and the previously under-appreciated Calabrese de Montenuovo, grown for centuries in Campania. This Reserve wine has the

Thousands of restaurants come and go, but the best, like D.O.C.G., always stand out.

Similarly, thousands of wines are available, yet, the best stand out and endure; these wines, like La Guardiense and Campania itself, have a long, fruitful future ahead.

They will be, as their labels proclaim, “The New Old.”

Aglianico paired with Grilled Berkshire Pork Chop with balsamic glaze.

power to match steaks and game, and the finesse to compliment lighter meats, as well as more intensely-flavored fish, such as tuna. Chef Rossi proves the point by pairing it with a classic Veal Chop with porcini mushrooms and crispy pancetta.

Since introduction, the wines, under their European brand name Guardiolo, have been showered with awards and accolades, including, for the Fiano, Greco, Aglianico, and Riserva, the second highest award given, “due bicchiere” (two glasses), with one glass for the Falanghina, from the

Guardia 33 wines are distributed by Southern Wine & Spirits in Las Vegas and New York.

¹ DOCG, Denominazione di Origine Cotrollata e Garantita, controlled place name with other guarantees, such as having to pass random taste tests for quality and style. There are 47 DOCG regions in Italy. ² DOC, Denominazione di Origine Caotrollata, controlled name of place of origin, numbering over 300.

www.lvfnb.com

January 2012 I The Las Vegas Food & Beverage Professional 19

WHAT’S COOKING

Bourbon and BBQ at Embers Grille & Spirits Embers Grille & Spirits, located in Summerlin’s Boca Park, has only been open since September, but has already established itself as a local hangout. The dining room, patio and bar seat 150 and the food is steakhouse quality served in a casual but elegant setting. The menu features new American classics, and an array of appetizers includes unique offerings such as Crab Cakes with Kiwi Salsa and the California Guacamole and Brie Melt with sun dried tomatoes. A selection of soups, salads and burgers are a warm up for entrees that include several meaty options of Tri Tip, Baby Back Ribs, Beef Short Ribs, Filet Mignon, Ribeye, New York Steak, Center Cut Pork Chop, Free Range Chicken Breast and Chicken Ratatouille, along with Grilled Teriyaki Salmon, Grilled Chilean Sea Bass and Macadamia Crusted Mahi Mahi for seafood lovers. An accessible wine list and an extensive cocktail list compliment the menu offerings.

Owner Ted Mamola is hosting monthly multicourse dinners paired with wine, specialty drinks and spirits. On December 14, I was fortunate to attend his inaugural event, a six-course BBQ dinner with each dish accompanied by a perfectly paired bourbon or cocktail containing bourbon. The scene was set with each table equipped with glasses containing vanilla bean, un-charred oak, charred American oak, honey figs, coffee beans, cinnamon and caramel, which contain the aromas our olfactory nerves would be able to appreciate after sipping the fine bourbons awaiting us. We were also each provided with a detailed menu describing each course and each drink it would be matched with, and an info sheet on the legal requirements of bourbon. I knew we were in for quite a treat when I discovered that each bourbon being served was a high end quality product.

By Bob Barnes

had a slight char that complemented the complex and mellow flavor of the bourbon.

Next up was Booker’s alongside an oak smoked Duck and Arugula Salad, dressed with a bourboninfused balsamic. Aged for six to eight years, Booker’s is one of the few uncut, unfiltered, straight-fromthe-barrel bourbons available and delivers intense flavors of oak tannin, smoky vanilla and notes of mocha and coffee.

The first of two entrees was a Slow Cooked Tri-Tip with Sweet Mashed Potatoes with a Woodford Reserve Manhattan that was accented by Carpano Sweet Vermouth and Angostura Aromatic Bitters.

Baby Back Ribs with a Sweet BBQ Sauce and Cream Corn was accompanied by Elmer T. Lee, a bourbon from the master distiller from Buffalo Trace that had only been on the market for two weeks.

Its big body with notes of vanilla, intense fruits and honey stood up to the hearty and sweet flavors of the ribs.

A sampling of lime, mint, celery, tomato and cucumber with a Seelbach Cocktail served as a palate cleanser to awaken our taste buds. Named after a hotel in Louisville, Kentucky and created in 1917, the Seelbach contains Jim Beam bourbon, bitters, Orange Curacao and Champagne and was garnished with an orange wedge.

The finale of Cinnamon & Nutmeg Roasted Pear with Vanilla Ice Cream drizzled with Bourbon Caramel was joined by Blanton’s Single Barrel.

This bourbon’s flavors of vanilla, caramel and spice sung in perfect harmony with the same flavors Our opener to get our whistles wet was The Derby Cocktail, a blend of enjoyed in the dessert.

Maker’s Mark Bourbon, Carpano Priced at $100 including tax and tip, it Sweet Vermouth, Orange Curacao was a bargain considering the quality Liqueur and fresh squeezed lime of both the dishes and the high end juice. The first course followed soon after, and paired Four Roses Single bourbons and cocktails that were Barrel with Grilled Jumbo Shrimp served. On the horizon is a tequila served with seasoned rice and a dinner, and wine tastings are being rosemary herb sauce. The shrimp held every month or two.

20 The Las Vegas Food & Beverage Professional I January 2012

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

He welcomes your inquiries.

Email: bob@lvfnb.com

Embers

Located in Summerlin’s Boca Park, is open from 3 p.m. to 11 p.m.

Monday–Thursday, 3 p.m. to 2 a.m. on Friday and Saturday and from 1 p.m. to 11 p.m. on Sunday.

For reservations or more information call (702) 7782160 or visit www. emberslasvegas.com.

www.lvfnb.com

Photos by Bill Bokelmann

Carnival of Cuisine Hosted by the Venetian-Palazzo

LVF&B PRO’S Local Restaurant Pick for January Café de Japon 5300 W Spring Mtn #431-8038

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January 2012 I The Las Vegas Food & Beverage Professional 21

Providing fine foodservice establishments with the best quality and service in the seafood industry for over 70 years.

800-969-8862 • 702-473-6470 • www.santamonicaseafood.com Las Vegas Sales & Distribution Office 3475 W. Post Rd., Ste. 115, Las Vegas, NV 89118

Photos by Rose Powell-Carver

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“Wow – I love this place!”® January 2012 I The Las Vegas Food & Beverage Professional 5/31/11 2:37 PM23

The Future of Green Dining:

Where We’ve Come and Where We’re Going Michael Oshman, CEO and Founder Green Restaurant Association (dinegreen.com)

Gambling on the Earth is a bet where even the house doesn’t win, which is why hundreds of restaurants have saved millions of gallons of water, football fields worth of garbage, and enough energy to power whole neighborhoods. Right here in Las Vegas, we have some of the major leaders of America’s Certified Green Restaurants®.

Sweet Tomatoes and Souplantation just became the largest chain to certify all of their locations, with over 100 locations across the U.S. Sweet Tomatoes has a location at 2080 N. Rainbow Blvd., in the Best in the West Shopping Center. Garden Fresh, its parent company, started down the path of greening its chain in 2009… and just this past September, they achieved a goal that sets the standard for chains around the U.S. They reach the 2 Star Certified Green Restaurant® level with over 120 GreenPoints®.

Mario Batali’s restaurants have been greening their operations for four years now. With 13 Certified Green Restaurants® in Vegas, L.A. and New York, the restaurants have done an incredible job reducing waste, energy, and water. In Las Vegas alone, Batali has three 2 Star Certified Green Restaurants®, all with over 135 GreenPoints® each. They are: B&B Ristorante Carnevino Otto Las Vegas Are 79% good odds? Well, that is the percentage of Americans that prefer to dine at a Certified Green Restaurant®. Is 95% secure enough? Well, that is the amount that each restaurant can reduce its waste each year, just by normal waste diversion methods. Restaurants that are not integrating a systematic approach to sustainability are literally throwing money, water and energy down the drain. Sweet Tomatoes and Batali’s restaurants, yes, are having a great impact upon our resources…. But they are also modeling just good business. Consumers want to bet on a winner, and Certified Green Restaurants® are helping to win the race towards a sustainable environment.

Michael Oshman is the founder and executive director of the Green Restaurant Association (GRA), a national nonprofit organization formed in 1990 to create environmental sustainability in the foodservice industry.

Michael Oshman, CEO and Founder Green Restaurant Association

Michael has worked tirelessly over the past two decades by providing research, consulting, education, and certification to hundreds of restaurants so that they can better serve their customers, employees and the environment. He has been featured in Time Magazine, NBC Nightly News, NPR, CNN, Fox News, ABC, The New York Times, The Boston Globe and hundreds of other local and national media outlets. He has also given keynote speeches and guest lectures at conferences across the country, including the National Restaurant Show, Food Service Packaging Institute, New York Restaurant Show, International Hotel/Motel Restaurant Show, SPECS, Green Festival, and more.

As the pioneer of the green restaurant movement, Michael continues his mission to educate consumers and restaurateurs…affecting change one bite at a time.

DID YOU KNOW? GRA isn’t just a certification program for restaurants.

Manufacturers: The GRA provides an endorsement program for the best environmental products in the restaurant industry.

Distributors: The GRA works with distributors to help them carry the best environmental products, green their own operations and educate their sales staff as to the most important environmental issues of the day.

24 The Las Vegas Food & Beverage Professional I January 2012

About the Green Restaurant Association 2012 marks the 22nd anniversary of the Green Restaurant Association’s (GRA) founding in 1990. The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. For two decades, the GRA has pioneered the Green Restaurant® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA is endorsed by scores of national environmental organizations such as NRDC and Environmental Defense, and esteemed trade organizations including the New York State Restaurant Association, Orange County Restaurant Association, and America Public Garden Association.

The GRA is also an Energy Star partner. In 2010, Citysearch announced the GRA as their official Green Restaurant® listing partner.

The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post.

For more information visit www.dinegreen.com. www.lvfnb.com

Green Restaurant Association

TM

Since 1990

Thinking of Going Green?

Take a strategic approach.

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

T R O P I C A NA

26 The Las Vegas Food & Beverage Professional I January 2012

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Latenight With Ryan YOUR GUIDE TO INDUSTRY-FRIENDLY LATENIGHT HOTSPOTS

Surrender and UNLV, are they best friends?

Everyone wants to throw a great end of the year party for UNLV, but it is yet to happen. Now comes in Surrender Nightclub. After throwing two UNLVthemed events already this year, the mammoth of a nightclub decided to take on the task of throwing the ultimate end of the year UNLV party. The idealist behind this task was Bladen Ficcaretta, Beverage Club Vice President and Marketing Assistant at Las Vegas Nightlife Group. After channeling all angles of the situation, speaking personally to the heads of sororities and fraternities and developing a mass media campaign, Bladen woke up on the morning of Wednesday December 14th knowing that this was going to be one of the best parties UNLV had ever seen. He was right!! Over a thousand UNLV students packed the crowd, as well as hundreds of Surrender regulars. “This is the busiest I have ever seen the club on a Wednesday,” remarked Chad Brinkell, independent host for Surrender and other clubs.

The night was set with an open bar for students, as well as table specials. Students could finally come together to celebrate the end of finals and the end of all night cram sessions. Well, almost all students could. Some students like Carlos Alvarado were caught drinking until three in the morning and then waking up three hours later to take their last final. Did he pass it you ask? We aren’t sure.

By Ryan “Hollywood” Wieczorek

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

Phone: 714-721-2670

Email: nightlife@lvfnb.com

Bacardi Rock Tour Comes to UNLV We all love a master mixologist. They make drinks we would never even dream could exist, were possible or even edible. From Armando Rosario’s Belvedill, a pickled flavored martini, to Ryan McGuiness’s Green Tabasco Punch, there are plenty of strange but tasty combinations out there. But how did they learn to make such weird combinations? Practice, Practice, Practice!!

Bacardi gave the chance to six aspiring mixologists from UNLV to create a unique cocktail using Bacardi Oak Heart. Several of them rose to the occasion with some outrageous combinations. Guests went around trying the different cocktails that these young mixologists came up with and voted for their favorites. The top three cocktails were a white chocolate and sautéed and muddled Raspberry Eggnog by Chelsea Adams, a Pear Infused Rum and Syrup concoction by Sarah Lane, and a twisted version of an apple cider

by Jon Darrow. At the end of the night, the band Love Vendetta, formally the Lips, and winner of the 2011 Battle for Brew, took to the stage to deliver melodic melodies that paired very well with the cocktails.

After making three encores, demanded by the fans, the night was considered one of the most talked about competitions that ever came to campus. www.lvfnb.com

January 2012 I The Las Vegas Food & Beverage Professional 27

Wine Talk

By Alice Swift

with Alice Swift

Wine “Re-Wined” for the Winter Season Now that the holidays are slowly coming to an end, it’s time to rest up and get ready for the spring season. Until then, you probably are in the midst of deciding what to do with your holiday leftovers. Since reusing food made during the holidays is fairly common (turkey sandwiches, steak fajitas, turkey soup, etc...), I thought, what about unfinished wine, if there is such a thing?

Now the most common use for leftover/old wine is probably sangria, which is great, don’t get me wrong. It definitely is a refreshing beverage to help keep you cool during the warm summer season. However, what about during the holiday season? I was recently introduced to a beverage called “mulled wine,” that is absolutely great for keeping you warm for the chilly winter weather. Essentially, mulled wine is similar to apple cider, only wine is used instead.

It is more common in colder regions, particularly in Europe. Mulled wine is the English term; in Germany, mulled wine is known as Glühwein, whereas in Nordic countries, it is known as Glögg or Gløgg. The concept is the same overall, where red wine is heated up with spices and/or citrus, and sometimes hard alcohol or spirits are also added. Historically this was used as a solution to mask wines that were old or past its time, due to lack of successful preservation methods. Now, many different variations of mulled wine exist, similar to sangria.

My husband, who is the Executive Chef Instructor at the William F. Harrah College of Hotel Administration at UNLV, decided to create “mulled wine kits” to give away as gifts for Christmas. We made pre-portioned ingredient kits (minus the wine), and gave them to friends along with a bottle of table wine so they could make it themselves at home.

After trying this concoction myself, I realized that not only does mulled wine taste great, it is a great use for opened bottles of wine that I would prefer not to drink anymore, and it really is comforting and keeps you warm during chilly weather. This was the recipe that we created, and you can use this as your base recipe, and then customize it to your personal taste preference.

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

Mulled Wine Ingredients: 1 750 ml red wine 8 oz. of port (substitute with additional sugar to taste if you do not have port handy) 3/4 cup sugar 6-8 whole cloves 2 whole star anise 4 whole all-spice berries 6 whole black peppercorns 1 whole cinnamon stick Directions: 1. Combine all ingredients into a pot (stainless steel preferably, or other non-reactive metal pot).

2. Simmer wine mixture for at least 15 minutes (longer if you want to burn more of the alcohol out).

3. Strain wine if desired.

4. Serve mulled wine in coffee mugs.

Voilà! You have now created a new beverage with day(s) old wine. Now instead of drinking old wine, or pouring it out, you can create a new beverage that is better than apple cider or hot chocolate, because it’s still wine! Like I mentioned above, these pre-made spice kits also make great gifts, paired with inexpensive bottles of wine.

28 The Las Vegas Food & Beverage Professional I January 2012

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VEGAS VALLEY NEWS FOOD – FOOD – FOOD -GLORIOUS FOOD –

AT HOME!

Las Vegas has a world-renowned reputation for having some of the best delicacies to stimulate people’s palates. Restaurants abound in this ever-growing city, but since the population has changed in Clark County itself, supermarkets and food stores have become more abundant in their choices for the consumer. The current recession has also changed the way Las Vegans eat – many people and families are now buying their dinners to eat at home and those pre-prepared dishes are an ever-growing new market success. Organic green choices are also appearing more frequently in menu options in our great restaurants.

It’s not the same old, “What’s for dinner, Mom?” but let’s go out and get some ready-to-heat, made in the store, food! This is a concern with two working parents, one-parent families, singletons and roommates, as not everyone is on the same schedule.

One of the assistant store directors at a Summerlin Smith’s remarked on this mealtime dilemma. She said that the eight-day shelf life of these ready to go meals are the newest trend in the business. Also, a growing Jewish/ethnic population that requires kosher or specialized food products, account for 20% of the total sales at the Rampart and Lake Mead location.

Some stores have their food products interspersed with other items, making it difficult to locate your food selections quickly and easily. A rapidly growing retiree population benefits from having their needs all in one area of a store. Stores in Las Vegas are large and require footwork, and this just eases it all for this particular sector of customers.

cannot purchase liquor at the supermarket, but in Nevada you can!!! A sudden party of friends – and you can have a tray of food, hors d’ouevres, fruits and veggies, sandwiches or most hot meals and desserts made up to have a quick catering service.

On a cold winter’s night, it might just be the time to have an at-home pre-prepared dinner for your comfort zone.

The National Grocers Association Expo will be in town at The Mirage from February 12-15th. Please check out the latest trends for alternative options in food consumption.

The Valley News Team

Lucille Thaler & Tony Zanoff

On site bakeries, such as in Smith’s, also have kosher baking facilities. Albertson’s, Vons, Smart and Final, Trader Joe’s, Whole Foods Market and many others are customer relations oriented. They aim to please and always ask if you were able to find everything you needed. In many cities, this is not the case. Sincerity and excellent service is the biggest plus for the citizens of Las Vegas.

One destination shopping that includes flower departments, coffee shops within the stores, full service pharmacies, dry cleaners, US Mail services, banks and entertainment rental departments make supermarkets a one-stop shopping experience. In many cities you www.lvfnb.com

January 2012 I The Las Vegas Food & Beverage Professional 29

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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AL

Al Dentes’ mission is simple: Provide our customers the best, safest products and service available at the lowest prices possible. We take pride in being a Las Vegas company committed to safe, fresh, & high quality products.

LA

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Chef Paul Prudhomme stands for quality and he proudly offers his line of all-natural, Magic Seasoning Blends (17), Magic Sauce & Marinades (4), Magic Chiles (7) and Smoked Meats (Andouille & Tasso)!

Questions?

DSA Las Vegas Call Gregg Villarrubia (504) 731-3519page 7 gvillarrubia@chefpaul.com www.dsa-lasvegas.com dsanevada@aol.com Las Vegas broker contact: Rick Mundy CSI-Vegas 8560 South Eastern Avenue-Suite 110 Green Restaurant page LasAssociation Vegas, NV 89123 (702)947-3193 www.dinegreen.com rick.mundy@nasserco.com

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Guardia 33 www.guardia33.com 954-448-0542

page 5

Niigata Sake Festival www.lvfnb.com/niigatasake.html mike@lvfnb.com

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Rock n Roll Wines www.rockandrollwine.com 702-240-3066

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Santa Monica Seafood www.santamonicaseafood.com 800-969-8862

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Siena Foods www.sienafoodslasvegas.com 702-871-8616

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The Amberlight Collective danettechappel@me.com 505-603-0675

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Three Square www.threesquare.org 702-644-3663

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Choose From 28 Magic Seasoning Blends Products

Chef Paul Prudhomme stands for quality and he proudly offers his line of all-natural, Magic 31 Seasoning Blends (17), Magic Sauce & Marinades (4), Magic Chiles (7) and Smoked Meats (Andouille & Tasso)!

Chef Paul Prudhomme’s 800-457-2857 or page 31 Order Direct request Magic Seasoningproducts Blendsfrom your local distributor. Save $5 when you order or send for mail-in certificate www.chefpaul.com 702-947-3193 and save on your first order!

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January 2012 I The Las Vegas Food & Beverage Professional 31

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