Las Vegas Food & Beverage Professional February 2011

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M A G A Z I N E Issue 1, Volume 2

US $3.95

Las Vegas Food & Beverage Magazine

2010 cover shots from our Food & Beverage Magazine

A new year brings new change.

Come visit us at our new website at www.lvfnb.com Mike Fryer Editor-in-Chief Las Vegas Food & Beverage

Dear Readers, Contributors, Advertisers and Associates,

For the past 18 months, we have been working to develop the branded publication Fork & Pour. Needless to say, it has been an uphill crawl, not only because of the sluggish F&B industry economy, but we’ve found the name just is not working as we had expected.

Changes are being made to return to the basics which I have been developing for the past 8 years here in Las Vegas. In returning to our roots, we have rebranded the publication Las Vegas Food & Beverage – with website at address www.lvfnb.com.

We will continue to cover all major Food & Beverage Events both locally and regionally, plus offer the following features on a monthly basis: What’s Brewing and What’s Cooking - by Bob Barnes Human Resources Guide - by Linda Bernstein Brett’s Vegas View - by Jackie Brett Food For Thought - by Les Kincaid Your Personal Chef - by Chef Brian Restaurant Review - by Shelley Stepanek

Monthly highlights we are also delighted to have onboard include: Green Restaurant Association - Founder Michael Oshman IFSEA - International Foodservice Executive Association ACF Chefs Of Las Vegas Page JASN - Japan American Society of Nevada Page Three Square Community Page Laughlin Events Page All of this would not be possible without our support team and our great contributing writers that we are so grateful to have working with us including: George Fryer In-House Award Winning Photographer Bob Barnes Associate Editor and Restaurant & Beer Correspondent Juanita Aiello Creative Director Thank you all for your continued support in making Las Vegas Food & Beverage the ONLY industry-dedicated publication for the Las Vegas F&B market. We look forward to continue serving you through these challenging times.

CHEERS! Mike Fryer Editor-in-Chief LAS VEGAS FOOD & BEVERAGE mike@lvfnb.com

January 2011

CONTENTS M A G A Z I N E

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FEATURES Cover LVF&B wishes farewell to a tough 2010 for the

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food & beverage industry and a very hopeful welcome to the new year 2011!

The cover represents the issues of 2010...

Green River Sake has been a partner of ours for many years and is now introducing “Beyond the Seas,” another label to cover the quality sake market at a more affordable price point.

Once again the ACF Chefs of Las Vegas will be honoring an outstanding member who has contributed to the association throughout the year with the “Chef of the Year Book.”

Back Cover One of our favorite events here in Las Vegas is coming back to town, the 2011 Catersource Conference & Tradeshow.

LVF&B has partnered with Catersource and is offering free show floor passes and discounted seminars to our readers. Just go to our website at lvfnb.com.

17 1 4 6 10 12 22 24 www.lvfnb.com

IN EVERY ISSUE Hot off the Grill Human Resources Insights Food for Thought Brett’s Vegas View What’s Brewing?

Your Personal Chef

January 2011 I Las Vegas Food & Beverage Magazine

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Food & Beverage Magazine of Las Vegas 1200 S TORREY PINES SUITE 172 Main: 702-877-5780 www.lvfnb.com

HOT OFF THE GRILL!

M A G A Z I N E

LVF&B Editor-InChief Mike Fryer recently received some in-depth instruction on Italian Cusine and the proper ingredients from Executive Chef Mimo Ferraro of Ferraro’s Italian Restaurant.

January 2011

Mike Fryer Editor-in-Cheif Thank you for joining us in this issue of LVFNB.

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

Executive Pastry Chef Megan Romano has recently published her desert recipe book with detailed procedures and what to expect from them. Additionally, she lists equipment to be used and a lot of great photos.

In a future issue we will be highlighting Megan and her beautiful book.

Bob Barnes Associate Editor bob@lvfnb.com

George Fryer Photographer

george@lvfnb.com

ACF Chefs of Las Vegas President Rick Baumas has done an exceptional job working with the Association, Executive Board, and the various contributors thisye ar.

The Christmas Dinner at the Orleans was a great send off to an otherwise tough 2010 for the industry...

Juanita Aiello Creative Director juanitaa@lvfnb.com

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Contributor Jackie Brett

Contributor Les Kincaid

Contributor Juanita Fryer

Contributor Shelley Stepanek

Contributor Chef Brian

Contributor Linda Bernstein

Contributor Beth Ellyn Rosenthal

Contributor Jan-le Low

Contributor Tony Tsai

Contributor Linda Duke

Contributor Michael Oshman

Contributor Chef Jet

Contributor Chef Allan Asch

Contributor Lara Baldwin

Contributing Photographer Matt Carter

Contributing Photographer Alyssa Mayhew

Las Vegas Food & Beverage Magazine I January 2011

www.lvfnb.com

HUMAN RESOURES INSIGHTS

BY Linda Westcott-Bernstein

Linda has provided sound human resources advice and guidance to Fortune 500 companies for over 25 years. She has helped these companies review processes 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 relations and training programs designed for all levels of employees.

Author of “It All Comes Down to W.E.” (The Power of Work Ethic) Go to ItAllComesDowntoWE.com.

Reserve your copy at shop. ljbconsulting.net Phone: 702-326-4040 Email: LJBConsulting@cox.net

Mentoring; Benefits and Challenges Have you considered who, in your circle of family or friends, might be able and/or qualified to help you run your business down the road? What would happen if you were to get sick or injured? Who can you trust? Who will do things the way you want them done and keep your customer service philosophy as a top priority? The answer is . . . only an individual that you have trained, guided, nurtured and taught the reasons and purpose for doing business the way you do it. If these thoughts have ever entered your mind, now might be the right time to establish a mentor at your place of business.

A mentoring relationship is intended to build management and leadership skills in a designated person, one that you feel has the potential to achieve great strides; especially in your business. Mentoring is not just about your successor-ship, but is also about “partnering” with someone who can bring new ideas/business/life to your organization.

Mentoring entails developing someone to their fullest potential. It is exposing them to your business and guiding them in the ways of leading and managing a successful business. A mentoring mindset focuses on building the competencies and capability of the individual. With mentoring, the business owner must be engaged in the development of a key employee. There are five key traits of a successful program, the goal of which is to build and strengthen your organization.

Five Traits of a Successful Mentoring Program

• Accountability. The most important trait of mentoring is accountability. Without this trait, you might as well not start. Mentorships are not “observations” they are “hands-on” experiences. It requires shared effort, understanding, responsibility and ownership, and a commitment to action and a consistency in practice.

• Agreement. Agreement hinges on the clear intentions of your mentoring program. Agreement is based in the understanding that a fit/match exists between mentor and the mentee, and that mentoring goals are tied to the goals of the owner/organization. When mentoring is aligned within your goals, it is like matching a part of your DNA. A solid mentoring program will reflect your viewpoints, objectives, thinking and intentions.

• Communication. Sharing personal stories, experiences, objectives, modeling expectations, and honest feedback are highly valued tools that create and maintain the value and viability of your program.

Leaders who give information during the mentoring experience, share best practices, and promote and support mentoring by their own actions ensure success for mentoring in their organization. A shared understanding of mentoring objectives will ensure it fits naturally with your organizations practices, focus, values and goals.

• Trust. Trust is essential to achieving mentoring success and attaining positive results. It is essential to have and maintain trust in order to strengthen the relationship and remove any barriers to success. Trust is the key for ensuring mentee readiness, learning opportunities, and support within any organization.

• Value. It is critical to value the mentoring process to ensure its success. It is important to embrace the purpose and intent of mentoring - to ensure future business success - in order to reap its rewards.

If all of these traits are present, at least to some degree, they will determine the organization’s success with mentoring. Individuals in a mentoring process may feel exposed and vulnerable to your trust in and willingness to share your most treasured business secrets and philosophies. If you show, and then expect these five traits in return, your mentoring effort becomes progressively more valuable.

HR

Question of the Month 6

Lastly, use mentoring to recruit, retain and train your very best employees. Offering a mentoring program provides an incentive for upwardly mobile individuals to rise to the occasion and not only show you what they are made of but also reaffirm their commitment to your organization and goals. Contact me to develop a formal mentoring program at your company that will ensure that you have a plan that will help protect you and your business for the future.

What is your philosophy about dating and other relationships at work? Have you ever been involved in or had to deal with a “romance” at work that has gone bad?

Share your situation or details. (Send responses to lindabernstein@cox.net) Explain.

(Your response may be printed in next month’s column.)

Las Vegas Food & Beverage Magazine I January 2011

www.lvfnb.com

Signature Chef of Las Vegas

LAS VEGAS CHEF AND SOMMELIER A NEW CLUB created by Chef Jean-David Groff-Daudet (Chef JD) Executive Chef of Garfield’s on the Lake in Summerlin and supported by Fork & Pour – Food & Beverage Magazine of Las Vegas.

An invitation-only gathering of Industry Professionals in a relaxed, informal, no-pressure atmosphere.

This is THE venue to taste complementary new and different wines, talk with the distributors and winemakers, eat great food, and catch up with other Las Vegas Industry Leaders.

Please contact us if interested in joining & attending or any questions…

LasVegasChefandSommelier@gmail.com.

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CALL YOUR LOCAL SALES REP TODAY!

(702) 400-1378

ACF Chefs Las Vegas Holiday Gala at the Orleans

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Las Vegas Food & Beverage Magazine I January 2011

Photos by George Fryer

Saturday, January 22, 2011 Start Time 8:00 AM Wayne Bunker Family Park 7351 West Alexander Road Las Vegas, NV 89129 Every runner/walker receives a chef’s coat and hat and goodie bag!

www.lvfnb.com

Improving Oneself for Employment, Recognition, or Advancement towards Ones Career Goals

CAREER PLANNING

Over several years the authors composed a list

for gaining recognition. Our extensive research into

gain recognition or, to overcome personal fears of

percent of all employment decisions are made in the

of suggestions that might help anyone to better inadequacy. Obviously, the first step is to believe in

yourself and to take the necessary steps to climb that ladder to success. Look around you and you will see

all types of personalities and attitudes. Perhaps, you may recall that class “clown” in high school, that guy covered with tattoos or the one with orange spiked hair

and baggy pants showing his posterior? There is no

arguing with such individuals that it is their “right” to be individualistic. The truth is that the great majority

of all employers, especially, in the food industry, will politely suffer through such an interview and then select someone who better fits their corporate image. As you well know, multiple rings in the nose, lips, ears and tongue; let alone bold tattoos of

deaths heads, swords, etc. do not go over well with

customers who may not hold the same view of what

is clever, cute, or “my image” as does the individual job prospect. We strongly encourage you, the reader,

to evaluate yourself. Examine your strengths and

weaknesses and then build on your strengths and

employment practices reveals that well over eighty first thirty seconds! A very common comment by employers is: “He didn’t look like he wanted the job!” We urge you, from the outset, to think about what you need to do to capitalize on those first thirty

seconds: be confident, enter with pride in yourself, smile, greet the interviewer with a firm handshake, introduce yourself and thank him/her for taking the time to interview you for (specific) position.

To enhance your chance of success, do research and prepare thoroughly for the interview. To assist

you in your job search, quest for personal growth

or promotion, we urge you to review carefully the twenty three questions which follow. In the space

beneath each, try to analyze each item and develop a plan for personal improvement. Many of our students

have followed these specific questions and have

enjoyed incredible success. Do spend considerable time studying and analyzing the first four items as

they can make an incredible difference in reaching

work to eliminate any weaknesses. As a well known

your career goals. You may say that “I have no idea

A timely example happened just recently when a

a worthy long-range goal anyway to begin working

employees. Of the over one hundred prospects who

without losing ground. Consider the following actual

or adequately dressed. This article only deals with

enjoyed working with McDonalds and I did learn a

to read such works as Dress for Success by John T.

how to deal with disgruntled customers.” May this

tennis player often said: “Image is everything.”

of what I want to be!” Well, be realistic and choose

major sporting goods store advertised for eight new

toward. Later you can always adjust to new interests

lined up to seek a position, only one was properly

comments: “Oh, I worked at McDonalds.” With “I

personal appearance in a general way. We urge you

lot to include insights into customer relations and

Molloy or review the numerous articles found on the

article help you and may you excel in your career

internet to learn more about this important aspect www.lvfnb.com

BY Katherine Donaho-Wessman CEPC Patisserie and Baking Department Chair Le Cordon Bleu College of Culinary Arts and Melvin W. Donaho, PhD. Professor of Communication, Retired

Katherine DonahoWessman currently holds the position Patisserie and Baking Dept. Chair/ Pastry Chef Instructor at Le Cordon Bleu College of Culinary Arts Las Vegas and is responsible for student instruction and curriculum development for the Patisserie and Baking program. Le Cordon Bleu Las Vegas is an affiliate of Le Cordon Bleu Schools North America, one of the largest providers of quality culinary arts education, and offers an intensive 15 month hands-on culinary arts training program that combines classical and fundamental techniques with contemporary methods culminating in an Associate of Occupational Science (A.O.S) degree and the prestigious Le Cordon Bleu Diplôme. The Las Vegas campus boasts a current enrollment of more than 600 students and over 1,000 graduates since its opening in 2003. Le Cordon Bleu College of Culinary Arts Las Vegas is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools.

pursuits.

January 2011 I Las Vegas Food & Beverage Magazine

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FOOD FOR THOUGHT

Barefoot Winery

At the Barefoot Winery,

Apple City Barbecue Sauce

This award-winning sauce (from Mills’ days as co-captain of the Apple City Barbecue team) enhances just about any barbecue. Some barbecue sauce is very thick and just sits on top of the meat. This sauce is smooth and on the thin side, and it seeps down into the meat.

1 cup ketchup (I use Hunt’s) 2/3 cup seasoned rice vinegar 1/2 cup apple juice or cider 1/4 cup apple cider vinegar 1/2 cup packed brown sugar 1/4 cup soy sauce or Worcestershire sauce 2 teaspoons prepared yellow mustard 3/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/4 teaspoon cayenne 1/3 cup bacon bits, ground in a spice grinder 1/3 cup peeled and grated apple 1/3 cup grated onion 2 teaspoons grated green bell pepper Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly.

Stir it often. Allow to cool, then pour into sterilized glass bottles. A glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.

Yields about 3 Cups VARIATION: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon.

Be careful; a little cayenne goes a long way.

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Las Vegas Food & Beverage Magazine I January 2011

BY Les Kincaid

Jennifer Wall, winemaker,

prides herself on thinking “outside the case”. Pairing

Bubbly with unique foods for each course of a meal fits the bill for festive and

creative

thinking!

Thursday’s wine show

at Memphis championship BBQ was a GREAT treat. We had the chance to discover more about the Barefoot Bubbly and all of the occasions you can

choose it. “Our 5 Bubblies going from very dry (Brut Cuvée) to very sweet (Moscato Spumante) match up with a myriad of flavors,” says Jennifer.

Thursday we met Jennifer Wall namely Barefoot

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

Cellars winemaker, where her wines have become

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

category. Jennifer takes much pride in watching her

www.twitter.com/ leskincaid

the most-awarded portfolio in the $15-and-under wines’ success, but she’s always got the end result

and customers in mind. “One of the best parts of

being in the wine industry is putting together a final blend and knowing that people across the country

are going to enjoy that bottle with their friends and family,” she explains. “I get to be a part of their lives and in their homes, and that is very special.”

A trip to Memphis Championship BBQ on Rainbow Blvd. is the best way to test what BBQ is supposed to

taste like. At Thursday’s wine show we discovered that BBQ is not just for breakfast anymore. With Jennifer Walls five different bubbly

Champagnes and Mike Mills

BBQ kitchen, we tasted food pairings like never before.

Mike Mills is a friend and here’s his own Apple City BBW sauce recipe.. Use it at home and make

everyone

think you’re a genius.

www.lvfnb.com

AL MANCINI: “This is a totally different type of restaurant guide – like nothing anyone has ever seen before.

First, it’s a collaboration between three very different critics who write for competing publications.

Getting us to agree on anything is close to impossible, but we somehow managed to agree on this list of the 50 essential restaurants.

Second, we each review each restaurant on the list from our very different perspectives --- and put our names on our reviews. Readers will get to know each of our personalities as they read through the book.

And that’s extremely important when you’re reading a review. Different authors value different things.

And if you know something about who’s writing, you can better decide how much weight to give his or her opinion. In other guide books, you have different reviewers writing about every restaurant, and you have no idea who wrote what, what their overall viewpoint is, what they value, or how closely you can relate to them. As far as I’m concerned, anonymous reviews are completely useless – and yet they’ve become the guidebook industry standard.

Finally, other restaurant guides give you only a few sentences each on hundreds of restaurants. By the time you finish reading a review, you don’t know a lot more about the place than when you started. And you have to sift through page after page of these basically worthless reviews. We’ve decided to narrow down the list of places we cover--we’re only hitting the places we all agree are “essential” to the Vegas dining scene. We give you three detailed, knowledgeable reviews on each and every one. So after reading about one of our choices, you should know exactly what to expect from the place.”

JOHN CURTAS: “EATING LAS VEGAS is unique in many respects: No other restaurant guidebook

combines the top critics from three different publications under one title, pontificating, venting their spleens and carving up their rivals, while identifying and illuminating the best places to eat in one of the world’s great restaurant cities. It also distills the mind-blowing array of world-class restaurants in Las Vegas into an entertaining, readable and concise format. Finally, it proves once and for all that Max Jacobson and Al Mancini, for all of their charm and erudition, should stick to reviewing banh mi parlors and pizza joints.”

MAX JACOBSON: “If the the Three Stooges had written a restaurant guide, no one would take it seriously. Thank goodness the general public can’t figure out which one of us is Moe, Larry, or Curly. We all had fun--a real surprise--but the biggest surprise was actually getting three very different heads together and discovering that, by and large, we were on the same page most of the time. And if a consensus can be reached by me, Curtas, and Mancini, then there is hope for peace in the Middle East.”

www.lvfnb.com

January 2011 I Las Vegas Food & Beverage Magazine

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Brett’s BY

DINING AND BEVERAGE NEWS

Angel Management Group purchased Pure Management Group properties making it the largest Las Vegas nightlife group with more than 20 venues/events.

AMG has opened the London-street themed Savile Row in the former Noir Bar space at the Luxor customizing nightlife experiences for members and invited guests.

Steve Wynn and restaurant impresario Michael Morton opened La Cave Wine and Food Hideaway inside Wynn for lunch, dinner and late-night indulgences. The eatery has three distinct spaces—“the cave,” main dining room and garden lounge.

Ambhar Tequila and the Tropicana have launched the first Ambhar Lounge.

The 4,000-square-foot space with the resort’s transformational South Beach theme is open 24 hours, has a dance floor, and offers nightly entertainment.

Lakeside Grill located in the space formerly occupied by Daniel Boulud Brasserie became Wynn’s second restaurant helmed by Chef David Walzog, who also has the resort’s signature steakhouse SW. With indoor and outdoor seating, the remodel takes full advantage of the view of the Lake of Dreams and its water shows.

Three local dining critics have released, “Eating Las Vegas: The 50 Essential Restaurants.” The Venetian and The Palazzo have five restaurants on the new dining guide list.

Steak ’n Shake, a 76-year-old establishment in the Midwest and South, launched its first restaurant west of Texas when it opened an outlet in the South Point.

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ENTERTAINMENT NEWS

The show “SINATRA Dance With Me” at the Encore Theater at Wynn runs through Jan. 29. The storyline all in dance follows four couples as they fall in and out of love at a swinging nightclub and seamlessly blends Sinatra’s legendary vocals with a 17-piece band and 14 world class dancers.

audience show has shows scheduled Tuesdays through Feb. 22.

Matt Goss, who last year launched his new UK CD album “Gossy,” debuted a music video “Lovely Las Vegas,” and performed at the Royal Albert Hall, will add a Sunday night show to his weekly FridaySaturday schedule at Caesars Palace on Sunday, Jan. 16.

QUICK CLIPS

Drew Carey of “The Price is Right,” will return to the Hollywood Theatre at MGM Grand with the Improv All-Stars Jan. 1316, 20-22 and Feb. 3-6. Each performance will be filmed for a new, as-yet-untitled television series scheduled to premiere next spring.

The Palms and comedian Sammy Shore will hold the second Funny Bones comedy act animal fundraiser on Sunday, Jan. 30. Shore will host an all-star cast: co-host Bobby Slayton, Vinnie Favorito, George Wallace, Pauly Shore, Dennis Blair, Geechy Guy, James P. Connolly, Doug Starks, and other guests.

The show “It’s Vegas with Lani Misalucha” is taping a series of 13 celebrity driven talk/variety shows with Lon Brownson and his All Star Band at the Rio in the Crown Theater. The live

Las Vegas Food & Beverage Magazine I January 2011

Bellagio Gallery of Fine Art is extending its current exhibition, “Figuratively Speaking: A Survey of the Human Form,” which showcases a wide range of figurative styles in a variety of media, through March 27.

Zappos.com, Inc., which is on Fortune Magazine’s “100 Best Companies To Work For” list for 2009 and 2010, will relocate its corporate headquarters to downtown Las Vegas on the current City Hall site.

The Cosmopolitan of Las Vegas opened last month and launched a twominute mini-documentary series “Stay” giving a look inside the $3.9 billion resort. All seven videos are posted on Cosmopolitan’s Facebook page.

Buffalo Bill’s in Primm, Nev., recently remodeled the resort’s 1,242 rooms and portions of the casino, installed a conservation program and replaced the coffee shop with Denny’s.

Girl Scouts of Southern Nevada will debut the Thin Mint Sprint 5k and 1 Mile Shortbread Shuffle on Jan. 22. After the race, the public event is the 15th Annual Cookie Carnival.

The Stratosphere has a display showcasing the No. 1 of 10 limited edition 2010 Dale Earnhardt Hall of Fame Camaros and artifacts. In addition, the 2nd Dale Earnhardt Foundation Celebrity Poker Tournament will be held March 2. www.lvfnb.com

the high amount of alcohol means less added water, kills microbes and bacteria in creams, thus extending the shelf life and giving it long lasting flavor.

Kosher

Halal

Chef Rubber is a manufacturer and distributor of specialty pastry baking solutions with an extensive selection of products for creative and innovative artisan chefs.

Chef Rubber supplies artisans with the tools needed to create everything from exquisite pastries, chocolates to award winning masterpieces. With Chef Rubber’s alcoholic spirit concentrates, artisans create long lasting flavor while receiving a cost savings of 82% over standard ‘sin’ taxed alcohol. The process of manufacturing this alcohol, only distilled fruits, infusion, and range from 80 proof (40% alcohol by volume) to 140 proof (70% alcohol by volume) is the same as branded spirits.

In addition to the cost savings, www.lvfnb.com

The latest discovery from Chef Rubber is the Fortunato No. 4, couverture from a rare Peruvian cocoa bean thought to have been extinct since the early 1900’s. Fortunato No. 4 couverture is acclaimed for flavors of fruit, nut and rare floral notes.

Chef Rubber also manufactures brilliant colorants for chocolate, sugar, cake decorating, icings and confectionary in either FD&C or Natural based.

Chef Rubber is constantly updating their product line to stay at the forefront of the culinary industry.

Chef Rubber 6627 Schuster St. Las Vegas, NV 89118 (702) 614-9350 www.chefrubber.com January 2011 I Las Vegas Food & Beverage Magazine

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Restaurant Review

Moonshadow Grille AVI Casino in Laughlin, Nevada

BY Shelley Stepanek

With its romantic candlelight ambiance and picturesque atmosphere, the Moonshadow Grille, located inside the Avi Resort & Casino, offers elegant dining that is delectable and affordable.

From their exquisite menu that offers a variety of high quality delicacies from homemade soups to mouth-watering entrées to the ever-so scrumptious desserts, Moonshadow Grille offers something for everyone’s palate. Enjoy the experience of tasting exotic foods such as Escargot, Frog Legs, and Calamari.

“Everything we serve to our customers is freshly prepared,” stated Rafael Quinones, Executive Head Chef of Moonshadow.

“Some entrees are even created tableside so the customer can experience in the preparation of their meal.” With twenty years of restaurant experience under his hat, Quinones gears his staff of chefs and culinary specialists to make sure all the patrons are satisfied and all special requests are taken care of.

Overseeing the kitchen creations along with Quinones are Jim Slay, Room Chef and Vincent Williams, Prep Chef, both of whom bring great years of experience and creativeness to the chopping block.

“Williams has incorporated a variety of different foods, especially with our French cuisine,” commented Quinones.

“My team is very creative and that is what makes the dishes special.”

For two consecutive years, the Moonshadow Grille has been voted by the Mohave Valley Daily News as the Best Sunday Brunch throughout the Tristate area. “We have been told by our customers that our restaurant is the best little secret on the river,” boasted Lori Lauver, Restaurant Manager.

For only $18.99 customers can enjoy their exquisite Sunday Brunch, which consists of a variety of stations that range from eggs made-to-order, a prime rib carving station, seafood station, salad bar, steaks, the delectable dessert bar and a glass of Champagne. For those interested in dining during the week, the Moonshadow Grille offers Early Bird Specials from 4 pm to 6 pm Sunday through Thursday.

Patrons can select what they desire to eat from the Early Bird menu with prices ranging from $16 to $18 a person. So, if it is just a romantic dinner you want or just to celebrate that special day, step into the Moonshadow Grille and enjoy a variety of creative dishes.

The Moonshadow Grille is open daily from 4 pm until 9 pm Nevada time.

Reservations are not required but are suggested for dining. For more information call 1-800-430-0721.

With its sparkling river and mountain views the Avi Resort & Casino has many amenities to offer the guest. From its stateof-the-art 455 spacious hotel rooms, to seven delicious restaurants, a 12,000 sq. ft. convention center, a Brendan 8-screen theater, to their very own full service and free dry RV parking, the AVI can become one’s very own private hideaway. The AVI also offers to guests many choices of preferred gaming that include slots, table games, keno, bingo, poker room and a sports book. For those who just want a relaxing evening, take in a nightly live entertainment show or enjoy down time at their beautiful outdoor Lagoon pool & spa.

If its time for some much needed vacation, head on down to the Avi Resort & Casino tonight and experience it first hand. For more information or to reserve a room, call 1-800-430-0712 or visit them on the web at www.avicasino.com 14

Las Vegas Food & Beverage Magazine I January 2011

www.lvfnb.com

SEA at Bally’s

Photos by Alyssa Mayhew

Naked Sushi

Photos by Matt Carter

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Las Vegas Food & Beverage Magazine I January 2011

www.lvfnb.com

Create A Change Now, is a grassroots nonprofit organization creating edible gardens in schools, adding a nutrition program, and then bringing the top Las Vegas chefs into the classroom to educate children about how to cook the food they have grown and make it taste good. “We want to get children hands-on planting edible gardens as well as teaching them the skills to harvest, prepare and cook the food they’ve grown,” Candace Maddin, cofounder of Create A Change Now says. “Chefs are wonderful mentors and if we can break the cycle of reaching for junk food by educating children that fresh fruit and veggies can taste good, we can have an effect on the high child obesity numbers we have here in Nevada.”

Create A Change Now is currently working with 6 local schools. Recently John Simmons, Chef and Owner of Firefly* Tapas & Restaurant, planted a shovel in the ground to celebrate the creation of an edible garden at Rose Warren Elementary School, and Chef Trevethan donated his award from the Michael Ty Endowment Fund to put in a garden at Elaine Wynn Elementary School. In addition, Chef Oscar Toro from SUSHISAMBA has been working with the children at Gene Ward Elementary School to show them healthy meals you can create in the kitchen with the fresh produce from their garden.

Create A Change Now is a Las Vegas grassroots movement asking for support from our local businesses, families and friends. Volunteers and donors are still needed. For more information, visit www. createachangenow.org to learn more.

www.lvfnb.com

January 2011 I Las Vegas Food & Beverage Magazine

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Winterfest

Rock N Roll Wines at ROK in New York New York

Photos by Alyssa Mayhew

RAVELLA AT LAKE LAS VEGAS,

A DOLCE HOTEL & RESORT, TO OPEN FEBRUARY 11, 2011

Located on the site of the former Ritz-Carlton® at Lake Las Vegas, Dolce will manage the re-branded resort and deliver the personal service, premier cuisine, outstanding amenities and excellence in meeting experiences for which the company is renowned. Guests of the former Ritz also will enjoy a much more contemporary experience, including a totally redesigned lobby envisioned to be a high-energy, social gathering spot at Ravella. New dining and spa concepts will complement offerings at The Village Lake Las Vegas, for which Ravella guests will have privileged access. “Ravella will be an outstanding addition to Lake Las Vegas and we’re excited to introduce the Dolce brand to Vegas this February,” said Steven A. Rudnitsky, Dolce president and chief executive officer. “Our resort will offer guests luxury experiences at affordable price points, whether they are traveling for business or pleasure.”

Situated on the shores of the largest privately owned man-made lake in the United States, Ravella’s name is based on the picturesque coastal town of Ravello in southern Italy and inspired by the word “revel,” meaning ‘to take great pleasure or delight.’” Basking in year-round sunshine in the radiant lake setting, Ravella’s gorgeous Mediterranean architecture is reminiscent of Europe’s colorful waterside villages. Working in concert with the picturesque Lake Las Vegas community, Ravella guests will enjoy stunning vistas, miles of green, two marinas, a nearby Jack Nicklaus golf course and the neighboring The Village Lake Las Vegas, offering scenic walking streets of boutiques and restaurants. Impeccable hospitality and creative personalized attention will join with an incredible array of amenities to provide each guest an unforgettable stay at Ravella.

Reservations are now being accepted by visiting www.RavellaVegas.com or calling 888.810.0440. Ravella is committed to providing a serene retreat not only for travelers, but also for locals. To celebrate the grand opening, locals receive a special 25 percent discount with valid Nevada ID. About Dolce Hotels and Resorts Dolce Hotels and Resorts, a privately held operator of 27 upscale hotels, resorts and conference hotels in North America and Europe founded in 1981, is majority-owned by Broadreach Capital Partners. The company, headquartered in Rockleigh, N.J., employs more than 4,000 worldwide. Additional information is available at www.dolce.com.

Dolce’s portfolio includes properties in New York, Connecticut, New Jersey, Massachusetts, Pennsylvania, Maryland, Georgia, Michigan, Minnesota, Colorado, California, Ontario, Texas, Nevada, Belgium, France, Spain and Germany.As a leader in the meetings industry, Dolce hosts some 30,000 events and 4 million group clients globally every year. The company’s founder pioneered the conference center concept and Complete Meeting Package, both now embraced as standards by the International Association of Conference Centers.

For More Information: Natalie Mounier/Meghan Baker, Kirvin Doak Communications nmounier@kirvindoak.com, mbaker@kirvindoak.com; 702-737-3100 18

Las Vegas Food & Beverage Magazine I January 2011

www.lvfnb.com

www.lvfnb.com

January 2011 I Las Vegas Food & Beverage Magazine

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UPCOMING EVENTS January Networking Luncheon Meeting January 18, 2011 11:30am - 1pm Fuji-San Sushi 8540 W. Lake Mead Blvd #120

Come meet and greet your friends and associates at JASN’s first event for 2011! This will be our first mixer event of the year so bring lots of business cards!

JASN MISSION STATEMENT Enhancing understanding of Japan, its people, culture, politics and economics in Nevada.

Advancing awareness of Nevada in Japan and within the Japanese community abroad.

JASN Caps Off An Eventful Year, Looks Forward to Big Things in 2011 JASN said good-bye to 2010 in a fun-filled end-of-the-year party (“bonenkai”) in December at the Imperial Palace. Over 80 attendees came for the food, drink and fun. The event, catered by Gingseng3, featured live folk music from the Island of Amami Oshima, in Southern Japan.

Shinnosuke Okumiya played the shamisen and sang songs in the ancient language of his home island. For those who missed the party, you can catch Okumiya-san at Dining Bar Kabuki, on Maryland Parkway, every Friday evening. Call 733-0066 for details.

Providing support for expatriate Japanese residing in Nevada.

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EMPEROR LEVEL

SHOGUN LEVEL

Looking ahead, JASN has set its calendar for 2012. From a business mixer in February, to the annual Friendship Golf Tournament in June, a Beer Garden event in August, to the Dragon Boat Races in October, and much more, JASN will continue to offer opportunities to meet and experience Japanese and other Asian cultures, food, and to make Asian business connections right here in Las Vegas!

Our first event of the year will be a business mixer luncheon in Summerlin at the Fuji-San Sushi Restaurant on Tuesday, January 18th, from 11:30 a.m. to 1:00 p.m. Come enjoy fresh Japanese food, meet and greet JASN members and friends, and meet JASN’s Ichiban Scholarship winner!

Bring plenty of business cards. For details, contact me at jeff.winchester@ ODNSS.com, or visit Fuji-San’s website at www.fujisan-sushi.com.

DAIMYO LEVEL

SAMURAI LEVEL

Creating opportunities for meaningful interaction between Nevadans and Japanese.

Educating Nevadans on important issues that impact the U.S. – Japan relationship.

Thank You to Our Sponsors

JASN Officers and Board of Directors

Become a JASN Member Today!

Call us at (702) 818-3781

Las Vegas Food & Beverage Magazine I January 2011

www.lvfnb.com

B

WHAT’S BREWING

J’s Restaurant & Brewhouse hosted a Belgian beer tasting & dinner, featuring beers from Duvel, Brasserie D’Achouffe and Brewery Ommegang and a five-course repast; all of the courses introduced culinary creations that are new to BJ’s menu. General Manager Rickey Dobbs and Assistant Manager Jeff Vasquez welcomed guests and prefaced each course with descriptions of the beers we would be enjoying.

after the brewpub changed ownership and its name. The Boiler Room has been renamed Pints Sports Bar & Brewery and has added 24 new flat screen TV’s, a pool table and a shuffleboard table. To help inaugurate the rebranded brewpub, Marshall is tapping his Blueberry Ale and IPA. Freakin’ Frog, which now has around 1,000 different beers, and the largest beer selection west of the Mississippi, is now tapping the La Trappe Quadrupel Trappist Ale. Owner Adam Carmer reports that the Frog is the only pub in Nevada carrying this beer. The Frog is on Maryland Pkwy. across the street from UNLV. Richard Lovelady at Gordon Biersch will be the first in the company to brew his creation, an Imperial Pale Lager that he has named the Kombinator. It’s a traditional lager made with German yeast, specialty malts and hopped with Centennial and Citra hops. It logs in at 7% abv and 55 IBU’s and may be the hoppiest beer ever released at a GB brewery. Look for it to come out on Feb. 1.

The evening’s festivities began with a welcome beer, Ommegang Witte, brewed in Cooperstown, New York.

Rickey explained that the witte style compares to wheat beer, but incorporates more spices and results in extra tartness. The first course matched Crispy Fried Artichokes with the 10% Maredsous Tripel, which Jeff related is an abbey beer brewed under the supervision of monks. Mini Chicken Tacos was paired with Duvel, which Rickey described as a marriage of Belgian ale and English ale.

The tartness of this brew complimented the spicy flavors of the tacos. Grilled Pork Chops was paired with La Chouffe Spiced Golden Ale. Since this brew is not overpowering, it balanced well with this hearty meat course. A palate cleanser of Hennepin Saison was well chosen, since this beer is highly effervescent. The dry finish of Ommegang Abbey Ale (a dubbel style) went well with Shrimp Teriyaki served over rice. The dessert finale incorporated fruit in both liquid and solid form; the Berry Burst Crumble (composed of a mixture of blueberry, apple, blackberry and strawberry) was served with the Ommegang 3 Philosophers Quadrupel, a Belgian-style ale combined with kriek (cherry ale). The result was a contrast of the tartness in the crumble with the smoothness of the beer.

BJ’s next beer dinner is slated for February 1 at the Summerlin location and Feb. 7 at the Henderson BJ’s.

The beers of New Belgium Brewing will be featured, with Fat Tire, Ranger IPA, Trippel, 1554 Black Ale, Abbey Ale, the Belgian sour brown ale La Folie and BJ’s Oasis Amber being poured. These beer dinners remain the most reasonably priced in the valley, with a price of only $30.

To reserve, call the Summerlin BJ’s at 702-853-2300 or the Henderson BJ’s at 702-473-2980.

Big Dog’s Brewing Company is continuing to host quarterly beerfests at its Draft House location. Next up is Winterfest, a celebration of winter beers, on Saturday, January 29 from 2 to 8 p.m. There will be more than 25 beers from the southwestern region and around the world to select from, Cajun gumbo and oyster shooters and music from three live bands.

After a torturous 11 months of inactivity, Marshall Redmond is again brewing at the Colorado Belle in Laughlin. Brewing was halted due to a relicensing snafu 22

Las Vegas Food & Beverage Magazine I January 2011

BY Bob Barnes

Bob Barnes is a native Las Vegan and associate editor of Fork and Pour-Food & Beverage Magazine of Las Vegas. He welcomes your inquiries.

Email: LVBobB@juno.com

Dave Otto at Big Dog’s Brewing will help us endure the last dregs of winter with some high gravity beers, his 9.1% abv Alpha Dog Double Red and 11.5% abv Moon Dog Barleywine. The GABF silver medal-winner Moon Dog is a hoppy American-style barleywine fortified with Centennial, Nugget, Warrior, Cascade and Ahtanum hops.

On Valentine’s Day Boulder Dam Brewing will have live music, a special menu, champagne, and roses for the ladies. I’m guessing the guys will be content with having some reasons to entice their woman to go to a brewpub. On Feb. 19, the brewpub’s 4th anniversary will be commemorated with the Annibrewsary Bash and the unveiling of Annibrewsary Ale, an oak-conditioned IPA using copious amounts of Chinook, Centennial, Columbus and Cascade hops that Brewmaster/Owner Todd Cook promises will be even bigger and bolder than last year’s.

The partying continues on St. Patrick’s Day, with live music (including bagpipes), drink specials, a raffle and prizes and the tapping of Todd’s Irish Cream Coffee Stout, brewed with 500 shots of Boulder Bean’s (a neighboring business) freshly brewed signature espresso blend.

Tenaya Creek has added to its bottle repertoire. Its 2011 Barleywine is now available at all 15 Lee’s Discount Liquor outlets and other stores in Southern Nevada that carry a good selection of craft beer. As always, great beer happens in Vegas! www.lvfnb.com

Your Personal Chef

BY Chef Brian

I recently had a request from a client for a Middle-Eastern fusion meal. This particular client

eats and lives a kosher lifestyle; therefore I can use no shellfish, pork, no mixing dairy and meat

together, while keeping things very wholesome and delicious. Many of my readers and clients

know I have a big passion for Mediterranean cuisine; so I created a “fusion” menu of MiddleEastern & Mediterranean cuisines. It was fun and a bit challenging to keep it kosher because I love cheese in my Mediterranean foods.

It was a small dinner party for five people, and the client wanted the foods presented in a

“family-style” buffet type set-up. This is very-well-known family in Las Vegas and a long-term client and friend of mine, so they get whatever foods they desire; I will make it happen. They

will often want a little extra foods prepared so they can have lunches and snacks later over the next day or so...

My approach with kosher cuisine is if the entree has meat, I will always do a vegetarian accompaniment entree with similar

flavors and textures, just in case there are guests who are eating meat on this day and/or some who may not be eating meat on this day; therefore, I will use NO dairy anywhere, so it can be enjoyed by everyone.

The menu was simple and yet sophisticated and pleasant to the palate.

• The salad consisted of baby spinach and basil with roasted garlic, sun-dried tomatoes and lemon-marinated artichoke hearts, served with a citrus-balsamic vinaigrette

• Roasted Asparagus with lemon zest, extra virgin olive oil & kosher salt • Israeli Couscous with braised vegetables (eggplant, zucchini, red onion, red bell peppers and garlic) cooked in white wine and vegetable broth.

• (Non-Spicy) Pan-seared Moroccan-style Curry Marinated Chicken Breasts on a bed of sautéed julienne vegetables (julienne carrots, eggplant, zucchini, onions, scallions, & roasted red peppers) garnished with fresh mint leaves

• (Spicy) Pan-seared Moroccan-style Curry Marinated Chicken Breasts on a bed of

pureed eggplant and harissa sauce (roasted eggplant & red peppers, balsamic vinegar, onions, garlic and cayenne peppers) garnished with fresh mint leaves

• (Non-Spicy) Moroccan-style Coconut-curry Marinated Braised Tofu Cutlets on a bed of sautéed julienne vegetables (julienne carrots, eggplant, zucchini, onions, scallions, & roasted red peppers) garnished with chopped fresh mint leaves

The real trick to getting the most flavor into the braised tofu is the long marinating time,

in this case, marinating in the coconut-curry sauce. First, cut and cook the “extra-firm” tofu either deep-fried or roasted in the oven with tamari and sesame oil. Both processes

work great. Cook till very firm and easy to handle, cool completely and then cover with coconut-curry and let marinate several hours or overnight. When ready to prepare the meal, cover with foil and bring it to temperature; the tofu will absorb most of the sauce so have a lot of sauce for everything.

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Las Vegas Food & Beverage Magazine I January 2011

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com.

Please also view my website at http://chefbrian310.tripod.com www.lvfnb.com

LAUGHLIN UPCOMING EVENTS

TASTE OF LAUGHLIN

Jan. 28 - 30, 7pm Riverwalk between Colorado Belle and Edgewater Fri, 3-8 pm; Sat & Sun, noon-8 pm Cost: Free admission; food & beverages sold separately

COIN. CURRENCY. JEWELRY & STAMP EXPO Feb.18 - 20 Colorado Belle - Mardi Gras Room 10:00 am to 6:00 pm Cost: $3 adults; $2 seniors; children under 14 free

MARDI GRAS RIVERWALK FESTIVAL

Feb. 18 - 19 Riverwalk between Colorado Belle and Edgewater Festival features great southern cuisine and free live entertainment.

Fri, 3-8 pm; Sat, 1-8 pm Cost: Free

SMALL CITY IS BIG ON ENTERTAINMENT Laughlin Wows Visitors with World-Class Events, Headlining Performers and a Wide Range of Recreational Activities

Located just 90 miles south of Las Vegas, Laughlin, Nev. is a unique resort destination with a relaxed and friendly atmosphere that welcomes 3 million visitors annually. This city by the river has grown to include nine casino resorts with affordable first-rate accommodations and a multitude of recreational activities. Laughlin has also become a leading special events destination in the Southwest, offering the adventurous spectator everything from world-class rodeo action to daring, off-road racing.

ENTERTAINMENT

From headliners like Willie Nelson, Jon Secada, The Beach Boys, Crosby Stills & Nash, ZZ Top, and Bill Cosby, to stage shows like “Country Music USA” (featuring Garth Brooks and Reba McEntire impersonators) − and everything imaginable in between − Laughlin’s marquees boast music, comedy, production shows, theater, revues and more, all at affordable prices.

Recreation and Sightseeing

In Laughlin, located on the banks of the mighty Colorado River, sunny skies prevail 300-plus days a year with an average temperature of 75.4 degrees − ideal weather to take advantage of the city’s multitude of outdoor activities.

HARRAH’S LAUGHLIN HOTEL & CASINO 2900 South Casino Drive Laughlin, NV 89029 Phone : 1-800-223-7277 www.harrahslaughlin.com Harrah’s Laughlin features more than 1,500 rooms in three towers, five restaurants, four specialty bars, a lounge, two pools, gift shop, boutique, convenience store, arcade, health club and day spa. Sun worshipers flock to the resort’s sandy, ocean-style beach fronting the Colorado River. The expansive casino houses more than 1,200 slot machines, 37 table games, a race-andsports book, keno, poker room and World of Poker gift shop. In addition, the resort offers players high-end slots. The showroom books exciting entertainment year-round, and the 3,000-seat Rio Vista Amphitheater is the spring and fall stage for top-name performers.

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Las Vegas Food & Beverage Magazine I January 2011

GOLDEN PIONEER HOTEL & GAMBLING HALL 2200 S. Casino Dr.

Laughlin, NV 89029 1-800-634-3469 www.pioneerlaughlin.com The Pioneer Hotel & Gambling Hall is a unique boutique property, themed as one of the last Old Weststyle gambling halls and saloons with rich dark woods, ornate wall coverings, sparkling chandeliers and antique one-armed bandits. The Pioneer features more than 400 restful rooms including 80 overlooking the Colorado River, 30 of which are elegant suites – some of the largest in the area. The property prides itself on providing superior customer service, excellent food at modest prices and outstanding gaming choices. The Pioneer offers three main restaurants for its visitors’ dining pleasure: Boarding Room; Fast Draw for snacks on-the-go; and the elegant Granny’s Gourmet, which has received numerous accolades for its Sunday champagne brunch. www.lvfnb.com

Valentines Day… Not Only for Chocolate When I started thinking about this month and what I wanted to showcase I started where most of us start…chocolate! I must say that as a pastry chef it’s a no-brainer . But then, out of nowhere something hit me! Wait, Valentines Day is not only for chocolate! We have so much freedom on this day of LOVE. So many things say I love you other than chocolate.

So this brings us to the recipe. I wanted to showcase a new look to a classic and new twist to the most recognized way to say I love you… the Éclair and the Rose.

I wanted to make something we all know, “the Éclair,” but make it fun and new, while still keeping it recognizable. In doing that I wanted to add something unexpected. I made a rose and red berry consommé to go with it. The floral flavor you get from the consommé is a fun and flirty addition to the vanilla filled Éclair, and it’s perfect for the most romantic day of the year.

My hope with my addition to the team here at LVF&B is to give fresh new perspective on pastry. I hope you like the recipe and enjoy making your own version with your own style.

Rose Berry Consommé Makes 500 g

INGREDIENTS raspberries strawberries sugar red rose petals vanilla bean lemon zest

The School of Pastry Design is the creation of celebrity chef and TV culinary artist Chris Hanmer, the youngest world pastry team champion ever, and one of the few such champions to come from the United States. The highly-creative, outgoing Hanmer is a former pastry chef for multiple AAA Five Diamond hotels, and he is a frequent face on the TV Food Network.

While a world champion in every sense of the word, Chef Hanmer is also a friendly, down-to-earth, chef-next-door role model, a master of every major pastry art, and the antithesis of the stereotypical French pastry chef. His spectacular sugar sculptures and chocolate showpieces have graced the pages of major global food magazines, and he is now bringing his dynamic cooking techniques to a fantasy studio kitchen in Las Vegas where students can spend time learning or mastering the art of pastry design and have a great time doing so.

The School of Pastry Design (702)523-9390 info@theschoolofpastrydesign.com

PROCEDURE 1. Mix the berries and sugar together in a bowl. Add the rose petals and cover it with plastic wrap.

2. Place mixture on a double boiler over low heat and cook for 1 hour.

3. Pass the berries mixture through a fine strainer.

4. Cool the mixture in the refrigerator.

Biography of Pastry Chef Chris Hanmer

6. With a micro zester vest ½ of the lemon into the berry mixture.

Chris Hanmer has made a steady progression from peeling potatoes at a country club at the age of 15 to claiming the gold medal as the youngest-ever American chef for a World Pastry Team Championship. His accolades include world class recognition and experience, and in 2006 he was honored to become the executive pastry chef for the Ritz-Carlton Lake Las Vegas property.

8. Strain the berry mixture again and keep in the refrigerator.

Now Chef Chris is bringing his experience and dynamic cooking techniques to a beautiful studio kitchen in Las Vegas where students – professionals and non-professional alike – can spend time one-on-one or in small groups mastering the art of pastry design.

5. When the mixture is cool, split and scrape the vanilla bean and add the seeds to the berry mixture.

7. Working quickly, using an immersion blender mix for 3 five-second pulses.

www.lvfnb.com

January 2011 I Las Vegas Food & Beverage Magazine

27

Love What You Do:

Decorating How “Greening” Your Business Helps Productivity and Morale

By Jennifer Fleck, Green Restaurant Association

In a May 2010 survey of 500 consumers, 78% of respondents said that if the business at which they worked became a Certified Green Restaurant®, they would be more excited to work there. And it’s no surprise; when employees feel that their employer cares about their personal well-being and the well-being of the community, it fosters a strong, team atmosphere that may not be present otherwise.

Restaurants seek certification from the GRA for many reasons. Some want to cut costs, while others purely wish to conserve resources and protect the environment. But some restaurants turn to the GRA for another reason: A way to motivate their staff and connect with their community. Certified Green Restaurants® often report an increase in their employees’ productivity and morale after their certification; here’s how several Certified Green Restaurants® used their certification and their sustainable practices to foster a higher sense of productivity and purpose in their staff.

Going Green… And Giving Back As the first 2-Star Certified Green Restaurant® in Louisiana, Great Harvest of Acadiana in Lafayette employs waste reduction practices that benefit more than the environment; they help build community.

All day-old breads at Great Harvest are donated to The Salvation Army and to St. Joseph’s Diner, a local soup kitchen that provides food for underprivileged citizens, as well as loaves of bread to elderly community members. Food donations are a beneficial way for a restaurant to reduce waste and promote sustainable practices; by donating bread to a food bank, Great Harvest reduces their food waste, and St. Joseph’s conserves the energy, time, and resources that would have been needed to independently produce the food that was donated.

Co-owner Michelle McFayden finds that adding a philanthropic angle to the bakery’s waste reduction practices helps energize staff and remind them of the bakery’s mission and values: “Our mission is posted large on the wall for our employees, and number four states clearly to “Give Generously to Others.” They see the mission, believe it, and then pass it on to customers.”

The staff’s commitment to the bakery’s environmental initiatives results in more than an increased sense of pride: it also helps them generate additional sales. The bakery sells reusable bags for $1, and the motivated staff encourages sales of these bags to members of the bakery’s frequent customer program. Customers that bring in the bags each time they frequent the bakery receive one punch on their frequent buying card, and 12 punches will earn the customer a free loaf of bread. Tactics like these give Great Harvest employees an intense pride in their work, and combining waste reduction with philanthropy and customer loyalty programs showcases to employees and consumers that there’s plenty of “green” in giving back.

The reusable bag program at Great Harvest earned them 2.25 points in Waste Reduction & Recycling on the GRA’s ratings scale, and donations to a community food bank earned them 5 points.

Other Certified Green Restaurants® have employed similar environmental steps: 28

Las Vegas Food & Beverage Magazine I January 2011

3-Star Certified Green Restaurant® Ike’s Quarter Kitchen in Nevada City, California helps reduce waste by making weekly food donations to Divine Spark, a Nevada City non-profit dedicated to helping the area homeless, while 212 Market in Chattanooga, Tennessee donates food to The Red Wolf Project, a national effort to help reintroduce endangered red wolf populations back into the wild.

The Art of the Spiel For Certified Green Restaurant® The Fireplace in Brookline, Massachusetts, employees are positively affected by the restaurant’s environmental initiatives before they’re even listed on payroll. Owner Jim Solomon finds that the interview process is an excellent opportunity to introduce the restaurant’s certification to prospective employees, and the restaurant has found that the candidates most impressed and interested by The Fireplace’s numerous environmental steps usually become the most motivated employees.

Staff at The Fireplace take pride in their certification, and regard each element of guest interaction as an opportunity to reinforce the restaurant’s mission of sustainability in foodservice. Servers at The Fireplace introduce their Certified Green Restaurant® status during the initial spiel and use it to help upsell guests to the restaurant’s water program. Instead of serving bottled water, The Fireplace filters their water and offers it with unlimited refills for $1. When a server approaches the table without a water pitcher and is questioned by the guests, the servers take the initiative to explain the environmental steps the restaurant has taken, and upsell the guest to the filtered water program. Seeing an increase in their check average motivates employees to learn more about the restaurant’s environmental initiatives, and in turn communicate them to the guests.

The Last Word From upselling water to reducing waste through philanthropy, Certified Green Restaurants® have seen their employees become more dedicated and motivated as a result of their certification. Jim Solomon puts it bluntly: “Not only am I pleased with the financial results of my decision, I also know that my association with the GRA has inspired employee morale.” 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

www.lvfnb.com

January 2011 I Las Vegas Food & Beverage Magazine

29

& FB L a s Ve g a s

ACF CHEFS OF LAS VEGAS CHEF OF THE YEAR BOOK 2011

Las Vegas “CHEF OF THE YEAR” is now in its 40th year and now highlights not only the elected Chef that greatly contributes to the Industry but also the Associate and Student Culinarian of the Year who are all honored at the Annual Chef Of The Year Dinner and Presentation in Las Vegas.

This year the LAS VEGAS CHEF OF THE YEAR BOOK 2011 is delighted to include Individual Chef & Restaurant Spotlights as well as Directory Listings and Full Color Page Ads. The annual book is eagerly awaited by Chefs, F&B Professionals, Casino Executives, Restaurants, and Culinary Students alike and remains with them as a reference for the entire year, giving extra exposure to advertisers showing their support for the Chefs of Las Vegas. Distribution includes National ACF Chefs Associations and posting to the Chefs Website. Don’t miss this exciting invitation to be included and listed in any of the sections of the ACF CHEFS OF LAS VEGAS “CHEF OF THE YEAR BOOK 2011.”

Restaurant & Chef Spotlight

Directory Listing - $100.00

Chef Philip Lo

Executive Chef - Jasmine

Restaurant Spotlight - 2.4” x 3.25” - $200.00 Chef Spotlight - 2.4” x 3.25” - $200.00 Quarter Page AD 3.5” x 4.8125” - $350.00 Half Page AD - 7.125” x 4.8125” - $650.00

critics and the dining public agree.

3.25” The KNPR food critic John Curtas named

Todd’s Unique Dining

Todd’s Unique Dining “Neighborhood Restaurant of the Year”· [East Side) in his 2009 restaurant awards. Also voted Best Gourmet Restaurant by Las Vegas Review Journal editors and readers.

4350 East Sunset Road Henderson, NV (702) 259-8633 www.toddsunique.com

TO VIEW THE CHEF OF THE YEAR BOOK 2010 VISIT: http://www.forkpourmore.com/acfchefs.htm

2011 Directory RESTAURANT SUPPLIERS Hickory House Las Vegas, NV www.hickoryhouse.usa

US Foodservice Las Vegas Las Vegas, NV www.usfoods.com

Farmer Brothers Company 6435 S. Valley View Suite B Las Vegas, Nv. 89118 Las Vegas, NV www.farmerbrosco.com Custom Culinary Las Vegas, NV www.customculinary.com

Chefs in America, a California-based association of culinary professionals, honored Lo, an originator of nouvelle Hong Kong cuisine, as one of “America’s Outstanding Chefs.”

2.4”

Full Page AD - 8.5” x 11” - $950.00

FOR MORE INFORMATION AND TO PLACE YOUR LISTING CONTACT: mike@forkpourmore.com

Chef Lo Oversees the menu development of Jasmine, Bellagio’s gourmet Chinese restaurant. The restaurant’s menu offers traditional Hong Kong Cantonese cuisine, as well as more modern interpretations.

2.4”

LAS VEGAS, NV

BIG DOG’S DRAFT HOUSE Rancho at Craig Road 645-1404

4.8125”

BIG DOG’S CAFE AND CASINO Sahara at Torrey Pines 876-3647 BIG DOG’S BAR AND GRILL Nellis Blvd. at Owens 459-1099 www.bigdogsbrews.com

3.5”

11”

Get Fresh Companies Las Vegas, NV

www.getfreshsales.com Sysco Las Vegas Las Vegas, NV

www.syscolv.com

4.8125”

Santa Monica Seafood Las Vegas, NV

www.smseafood.com Southern Wine & Spirits of Nevada Las Vegas, NV

www.southernwine.com

7.125” 8.5”

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Las Vegas Food & Beverage Magazine I January 2011

www.lvfnb.com

“WHAT’S SMOKED IN VEGAS STAYS IN VEGAS!”

®

Let’s Get Together at BJ’s!

At BJ’s there’s something for everyone to enjoy: from exciting appetizers, signature deep dish pizzas, fresh salads and new culinary creations, to Pizookie® desserts and award-winning handcrafted beers. With over 100 menu items, there’s something everyone will enjoy.

“Wow – I love this place!”®

BJ’S MEDITERRAN

EAN PIZZA

AWARD-WINNIN

G HANDCRAF

TED BEER

®

BAL SAM IC

GLA ZED CHIC KEN

TRIPLE CHOCOLATE PIZOOKIE

LLI® MADE WITH GHIRARDE

10840 W. CHARLESTON BLVD., SUMMERLIN • (702) 853-2300 9520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980 W W W. BJ S R ESTAU R A N TS. CO M

HICKORY HOUSE TEL (702)644-3380 FAX (702)622-3385 AFTER HOURS (702)722-7590

orders@hickoryhouse.us www.hickoryhouse.us

Nevada Restaurant Association combines tradeshow forces with Catersource

FREE TRADESHOW FLOOR PASS Restaurant, Hospitality, Catering and Event Professionals Tuesday, March 1 • Noon – 6:00pm | Wednesday, March 2 • 9:00am - 2:00pm Las Vegas Convention Center, Central Halls • 800+ Booths - 100 Different Product Categories.

• ACF Las Vegas Culinary Challenge.

• Get thousands of Fresh Ideas at the Xperience Stages, Tabletop Contest and Buffet Building LIVE event.

• Exclusive Offers and Show Specials, discounts, drawings and give-aways.

• 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.

• Hundreds of new Products and Launches!

• FREE Show Resource Guide and two award-winning magazines, Catersource and Event Solutions.

• SAMPLES! Specialty foods, appetizers, desserts, wine and more.

Visit our website to register for your free Tradeshow floor pass and for the complete Conference schedule and package options!

Register at www.catersource.com or call 877.932.3632