July 2011 - The Las Vegas Food & Beverage Professional

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Issue 11 Volume 7

US $3.95

Word Tea Expo 2011 World’s Foremost Tea Event Presented

by World Tea Media’s Executives George & Kim Jage

The Largest Uniform Store in Nevada!

LA ISLA UNIFORMS A New Las Vegas Landmark

Remember the old days when Las Vegas was all about great customer service, being treated right and getting value for your hard-earned money?

That tradition is alive and well with La Isla Uniforms, the largest uniform store in Nevada.

Located at the end of commercial center, the oldest shopping center in Las Vegas, La Isla Uniforms is an Oasis in the Desert.

La Isla has the largest selection of uniforms available with the lowest prices you will find anywhere. As you walk in you will be greeted with a warm welcome and a smiling face. You can relax and shop the 16, 000 square foot superstore as you hear water fountains and real birds throughout the store. We always have cold water and candy for you as well as free massage chairs to help you relax as you shop.

Aprons Chef Coats Chef Pants Chef Hats

La Isla Uniforms keeps the old Vegas tradition where it’s all about the customer.

Stop by and experience old Vegas values!

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July 2011

CONTENTS

16

FEATURES

Cover

8

We are also excited to introduce several new sections starting in this issue.

“Latenight with Ryan” will take a look at what’s going on in Las Vegas afterhours and what’s on for the industry late nighters.

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39

The WTE-World Tea Expo recently completed its World Expo here in Las Vegas and once again this year grew bigger and better.

Our personal friends and associates George & Kim Jage head up the team behind this industry-dedicated and trade-only show.

LVF&B Professional is delighted to present our WTE feature this month beginning on page 18.

Cover photo by Shu-ching Ng for World Tea Expo.

“Asia in Las Vegas” is headed by well known Japanese restaurant stylist Martin Koleff, who will introduce us to some of the best Asian spots for the industry to spend their time and enjoy.

LVF&B Pro welcomes our newest client/partner on board, Al Dente’s Provisions, serving up spices for the Las Vegas market.

This local and unique facility is geared to produce spices that are exceptional in quality and cleanliness. Check them out!

Page 4 Hot Off the Grill Page 5 Border Grille Page 6 HR Insights

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Page 16 STK at the Cosmopolitan

Page 8 Latenight with Ryan

Page 17 How Far Is Too Far

Page 9 Your Personal Chef

Page 18 2011 World Tea Expo

Page 10 Food for Thought Page 11 Double Helix Wine and Whiskey Lounge Page 12 Brett’s Vegas View Page 14 Bacio has a New Star! www.lvfnb.com

Page 15 Meet the New Bull in Town

Page 26 Asia in Las Vegas Page 27 The Largest Uniform Store in Nevada!

Page 28 What’s Cooking?

Page 29 Vegas Valley News

Page 30 Putting the Media Spotlight on Sustainable Practices Page 32 Motley Brews Great Vegas Festival of Beer Page 35 La Scala Ristorante Italiano Page 36 What’s Brewing?

Page 37 Al Dentes’ Provisions Page 39 Chef of the Year Gala

July 2011 I The Las Vegas Food & Beverage Professional

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

July 2011

HOT OFF THE GRILL! On a recent visit to Table 10 in The Palazzo, we were fortunate to have the cooking skills of Chef Sean Roe and to try his latest creations he calls snacks or small dishes.

Mike Fryer Editor-in-Chief

Actually not that small, as they are to be shared and pack a big flavor.

Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

Check it out soon!

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

Bob Barnes Associate Editor

ACF Chefs of Las Vegas held its Chef of The Year Gala hosted by the MGM Grand and featuring a variety of culinary delights supplied by the Advisory Board.

bob@lvfnb.com

Our congratulations to all the nominees and winners.

A special congrats to Chef of the Year Chef Jeff Martell.

George Fryer Award-Winning Photographer

george@lvfnb.com

Tivoli Village recently hosted the Motley Brews Great Vegas Festival of Beer to the delight of local beer lovers and especially on this hot summer day. Hosting the Brewers Lounge at the event was Whole Foods Market, represented here by Manager of the Summerlin store John Payne and Las Vegas Metro Marketing Supervisor Jenny Wagner.

Juanita Aiello Creative Director juanita@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

Contributors Scott & Elaine Harris

Contributor Linda Duke

Contributor Michael Oshman

Contributor Chef Jet

Contributor Chef Allan Asch

Contributing Photographer Rose Powell-Carver

Contributor Simone Hammond

Contributing Photographer Alyssa Mayhew

The Las Vegas Food & Beverage Professional I July 2011

www.lvfnb.com

Border Grille Featuring Chinaco Margaritas

Take a weekend trip to Mexico without leaving Las Vegas Every Saturday and Sunday* on our Poolside Patio 10 a.m. to 3 p.m.** One Low Price . . . So Many Dishes! $24.99 - All You Can Eat $5 - Free Flowing Mimosas $5 - Border Margaritas

The NEW Border Brunch Enjoy a casual, poolside brunch with all your modern Mexican favorites!

Every Saturday and Sunday on our Poolside Patio 10 a.m. to 3 p.m.

Green Corn Tamale Plantain Empanada Guava Empanada Fresh Fruit Plate Huevo Ranchero Machaca Chilaquiles Breakfast Enchilada Steak and Egg Coconut French Toast Cinnamon Apple Pancakes Yucatan Egg Benedict Chorizo and Egg Taco Carne Asada Taco Potato Rajas Taco Biscuit and Sausage Gravy Chipotle Shrimp BLT Mini Breakfast Burrito Voted Best Margarita in Las Vegas Voted Best Mexican Restaurant in Las Vegas * Border Brunch available March through October ** Regular lunch menu also available 11 a.m. to 4 p.m.

This margarita features freshly squeezed lime juice, organic agave nectar, Chinaco Blanco tequila and Natura water.

Border Grill Las Vegas • Mandalay Bay Resort & Casino Twitter @BorderGrill • Find us on Facebook 702.632.7403 • bordergrill.com

For more information contact Natalie Young at NYoung@AnchorSF. com. For any marketing related inquiries, please contact Rusti Porter at RPorter@AnchorSF.com. www.lvfnb.com

July 2011 I The Las Vegas Food & Beverage Professional

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HUMAN RESOURES INSIGHTS

BY Linda Westcott-Bernstein

Easing the Challenges Faced

by Relocating Employees Relocation has become a fact of life these days for many seasoned and not-so-seasoned professionals. I like to say that many of us are being “challenged not only to think outside the box, but to step outside of it as well!”

That means that companies that are doing the hiring need to be aware of many key factors when it comes to successfully bringing on board a newly relocated employee.

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.

Why is that important, you might ask? Because the success that an individual experiences at your company is directly related to their ability to focus on their work and the organization. If you have never relocated, it may be difficult to relate to the challenges that many face. However, to understand, it is important that we take some time to look at some of those difficulties and what companies can do to mitigate some of them.

Assimilation – when moving to a new company,

town, state, region or possibly country, success for many individuals (and their families) can hinge on how much ease they experience assimilating at the new location. Does the company embrace the nuances of integrating into a new environment and then consider the things that might be on the mind (distractions) of the new employee? Do they actively participate in resolving those concerns so that the individual can focus on doing their job?

Expenses – there are a multitude of expenses

that make up an employee relocation. Oftentimes, the company coordinates the household portion of a move handling the movers, packing and delivery, however it is important to think about miscellaneous costs associated with relocation, such as broker fees, vehicle mileage, food and hotels (if applicable), motor vehicle licensing, insurance costs, etc. Smart organizations employ a thorough staff member to assist with and coordinate the many key yet distracting relocation details.

Time with family – focus is impacted at work if Phone: 702-326-4040 Email: LindaBernstein@cox.net

Booksite: ItAllComesDowntoWE.com

HR

Question of the Month 6

the relocating employee’s family is not comfortable, cared for and given time with their partner so that all parties can explore and adjust together. During relocation, regular, uninterrupted time with one’s family allows for comfort, relaxation and a feeling of trust in the decision for all parties involved. Do

not pressure your new employee to be at work long hours and weekends if you want them to acclimate effectively in their new surroundings. Give them a period of time to spend focusing on family.

Integrate into culture – being able to find

interests that you value and enjoy in your new home is essential for a successful relocation. Find out the employee’s and his/her family’s interests and guide them to the places or information that will help them to more quickly feel at home in the new city/location.

Do not leave this part to chance. Most relocation efforts fail when or if the new employee and/or his/ her family cannot connect with the new culture and feel out of place or estranged.

Knowledge of surroundings – when we travel

to new destinations, whether on business or pleasure, at one time or another we may be challenged by our lack of knowledge of the location and availability of services. The internet is one resource, however, as I have experienced personally, in which some of the information contained there is not entirely current or accurate. Make sure your relocation packet and efforts include valuable information on shopping, groceries, doctors, banking, repair services, insurance brokers and auto services, etc. You should only supply your employee with the most reliable and top performing service providers in the area.

Taking a few extra steps outlining some of the key issues faced with relocation, and addressing them prior to the move, will be time well spent for all parties involved. Remember, everyone has an investment in this process.

Don’t let it be a waste of money or resources because of lack of planning.

Next month’s topic: Accountability in Leadership How are leaders in your organization held accountable for results? What do they measure? Explain. (Send responses to LindaBernstein@cox.net) (Responses may be printed in next month’s column.)

The Las Vegas Food & Beverage Professional I July 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.

Let’s Get Together at BJ’s!

Lunch Specials • Snacks & Small Bites • Fresh Salads • Enlightened Entrees™ Signature Deep Dish Pizzas • New Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT

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JOY ARMAGNAC join us for HAPPY HOUR Mon.– Fri. 3 – 7PM | LATE NIGHT Sun.–Thurs.

10PM–Close ARNOUX W W W.B J S RE S TAURA N TS . C O M |

The Best Darned Grilled Chicken I Ever Ate! 5/31/11 2:37 PM

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You Work Hard on Your Menu . . .

Leave the MAGIC to Chef Paul!

Choose From 28 Magic Seasoning Blends Products 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)!

Order Direct 800-457-2857 or request products from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order!

Questions?

Call Gregg Villarrubia (504) 731-3519 or gvillarrubia@chefpaul.com

Las Vegas broker contact: Rick Mundy (Nasser Company, Inc.), (702)-873-4351 or rick.mundy@nasserco.com

www.chefpaul.com

® “Wow – I love this place!”

GREMILLET

The title says it all! If a grill is not available, an alternative is to broil the pieces until a nice brown crust forms, then bake in a 300 degrees oven until done.

Yield: 4 servings

INGREDIENTS

5 Tbs Chef Paul Prudhomme’s Meat Magic® 1 tsp ground cardamom 1 Tbs plus 1 tsp soy sauce 1 Tbs plus 1 tsp onion powder 1 Tbs plus 1 tsp ground ginger 1 Tbs grated lemon peel 1 Tbs grated lime peel 1 tsp ground cinnamon

HOW TO PREPARE

1 tsp ground nutmeg 1 tsp ground savory 1 tsp ground allspice 1 tsp Chef Paul Prudhomme’s ground dried Pasilla chile peppers 4 bay leaves 1 (3- to 4-lb) chicken, cut into 8 pieces 4 Tbs unsalted butter

Combine the Seasoning Paste ingredients in a large bowl and mix well. Place the chicken pieces and bay leaves in the bowl and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap and refrigerate for 6 to 8 hours.

When ready to cook, light the coals or prepare the grill according to directions. While waiting for the coals to reach the white-ash stage or for the grill to reach the cooking stage, bring the chicken to room temperature. Melt the butter. With a spoon, gently scrape as much of the seasoning paste as possible off the chicken, combine it with any paste remaining in the bowl and stir it into the butter.

CALL YOUR LOCAL SALES REP TODAY!

(702) 400-1378

Place the large pieces of chicken over the hottest coals or hottest section of the grill and the smaller pieces over the less-hot section, and cook, turning the pieces and basting several times with the butter-paste mixture, until done. Serve and enjoy!

Latenight With Ryan YOUR GUIDE TO INDUSTRY-FRIENDLY LATENIGHT HOTSPOTS

BY Ryan “Hollywood” Wieczorek

Bacardi, Like It! Tour In an ode to the Bacardi fans on Facebook, they put together an unbelievable concert tour series for their fans that press the like button on their Facebook page. On June 15th, Bacardi made its tour stop in Vegas at the Marquee nightclub. It included performances by Cee Lo Green, Travis Barker, DJ Vice, and others. Besides entertainment, all Bacardi drinks were given away complimentary throughout the whole night. These included mojitos, Bacardi cokes, pineapple breeze, and my favorite “Bacardi grape and Sprite.” Not sure of the name of it, but I might have enjoyed a good amount of them throughout the night. The most amazing act of the night, and no it wasn’t the barely naked girls in large bubbles gliding over the outside marquee pool, was a young French Beat Box Phenomenon named Eklips who remixed all the wellknown club hits with his vocal percussion.

Deals of the Month He had the early crowd on their feet during Since we are locals, we need to his whole performance. live like true Las Vegans. That Performer in balloon glided over marquee pool is why we are giving you our inside input on the deal of the month. Red Rock Casino has just launched their “Friday You take your dog with you to the mall at the District, to lunch at Gordon Biersch, Night Sandbar Poolside and to get a massage at the Las Vegas Pet Spa. Now, you can go to your favorite Concert Series.” Normally, time of the day with your dog. Rumor Boutique Hotel tickets cost $30. If you have has launched their Yappy Hour, which is designed a Facebook account, go to the for locals to go and get their mid-day relaxation “Nightlife Station” Facebook drinks while their dogs indulge in treats. It is hosted page and press like. On their throughout the hotel lobby, bar, Addiction restaurant, page, they announce that they and the whole outdoor atrium. Tons of dog lovers have free tickets available to brought their best friends with paws and listened to the coming Friday shows by the DJ spin while all the dogs socialized. One attendee clicking a link for two free remarked that it was like a nightclub for dogs. Dogs tickets. You have to be sly, and check the page everyday to see were wearing their best outfits so that they could stand when it is announced. (7/15 – out amongst the others. While I was there, I even Neon Trees, 7/29 – Lifehouse, noticed Holly Madison enjoying some cuddle time Holly Madison and Johnson the Pug 8/5 – Weezer) with a huge Labrador Retriever. This is their third Yappy Hour, but they hope to continue the tradition and gain popularity. Yappy Hour is every other Thursday from 5pm-8pm at Rumor. The next Yappy Hours is July 14th.

Look out for me, the guy with the pugs and the crazy hair.

Take Your Dog to Happy Hour

Late Night Happy Hour at Nobhill When it’s 11 pm and you’re wandering around MGM looking for something to eat but sick of the 24/7 café food, come to Nobhill. The Michael Mina restaurant is the only restaurant inside the gigantic green casino that offers Late Night Happy Hour from 10 pm-midnight. Enjoy large discounts on signature cocktails and libations as well as snacks and finger foods. “The Nobhill Cablecar is a must have,” proclaims Edward Tracy (Nobhill General Manager). It is a frothy and refreshing cocktail with an out of this world cinnamon and sugar bruleed rim. It also has pleasant notes of orange citrus.

If you’re in the mood for some late night munchies, you have to try the BBQ Pulled Pork Finger Sandwiches. The succulent pork is covered in a sweet and tangy bbq sauce and topped with a sweet corn pudding and a spicy ring of red and green jalapenos.

Nobhill is a go-to stop for Vegans on the prowl for the late night fix (Pictured Nobhill Cable Car and the Bar Scene) 8

The Las Vegas Food & Beverage Professional I July 2011

Ryan is a classically trained chef and a veteran mixologistlived 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.

Call or email suggestions for nightlife stories or if you have an industry-friendly event or property with latenight hours.

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

“Hollywood’s”

Must-Attend Nightlife List July 2nd Brews Cruise of Lake Las Vegas www.vegasbrewscruise.com July 21st UNLV and Locals take over Encore Beach Club http://www.encorebeachclub.com July 23rd Launch Of Wha Wha Wine http://www.whawhawine.com www.lvfnb.com

Your Personal Chef

BY Chef Brian

This has been an amazing month.

Business in the food & beverage industry in Las Vegas is starting to pick up. More & more chefs are telling me their numbers are starting to look better; summer tourist season is here and this town can sell a lot of food & fun!!! I hope this is a good season for everyone. The talented chefs in Las Vegas constantly impress and surprise me with new styles of cuisine and great new uses for classic ingredients. Over the last few months, I have had the opportunity to meet with many ACF chefs at the monthly ACF dinners. This is such a great group of culinary minds and truly an amazing pool of talent which few cities in the world can boast.

May’s ACF meeting was also an ACF Golf Tournament, held at the Silver Stone Country Club. As you may know, many chefs and F&B professionals were in attendance on the golf course, having fun and playing golf. The players and guests were met and fed at each hole by different sponsors; from what I hear there were several…I was mainly concerned with my company’s sponsorship of Hole #1 on Valley Course, Gourmet Fusion Foods, Inc. We had a big white tent with table, chairs, friends and a lot of delicious “Gourmet Fusion Seafood Sliders.”

We cooked our three “Seafood-Medallion-Treasures”: the Lobster, Shrimp & the Salmon for each person who came by Hole # 1. We served these sliders either on a fresh-baked soft roll (see photo) or in tacos (see photo).

The Lobster Tacos were a “BIG HIT,” it seemed, with many positive responses from many great chefs. We served each taco with a ½ medallion of Lobster Slider, Citrus-Herb Cabbage Slaw, Pico De Gallo Salsa and our Kosher-Egg-free Tartar Sauce; our Salmon tacos are done the same way.

We made the Shrimp Slider “Crispy Style”; by crusting them with panko bread crumbs and baking them in the oven, they were just like CRISPY CRAB CAKES. We served them with a Remoulade and Biryani Curry Kosher-Vegan Aioli….Our products are wholesome, delicious and always growing & striving to be better than the best.

Many friends came by the Gourmet Fusion Foods’ tent during the golf tournament. It was nice to see old friends and make new friends. A special thanks to Greg Schenkel at Meadow Gold Dairy; and George Fryer, Mike Fryer and Juanita Aiello from The Las Vegas Food & Beverage Professional magazine. Mike, your team are all pioneers and produce great photos, stories and entertainment for an F&B Industry which lives and thrives on exposure & marketing. Thank you for all your work. Support for our new seafood productline was well received by many of the leading Las Vegas food and beverage professionals. The weather that day was very windy, but the launch of our sliders into the “Las Vegas Restaurant Market” turned out to be a really good day!

I also would like to give a special “thank you” to entertainment/ entrepreneur, friend, and assistant chef Ivo Hurvitz (http://ivohair.com), for all his work to make this event and other events successful. Thank you to ACF Chef Allen Asch M.Ed., Certified Culinary Educator at Southwest Career and Technical Academy, for allowing a couple of his students to volunteer some time at the golf tournament and get some hands-on cooking experience; both his students, Marissa & Spencer, were very helpful and knowledgeable.

The Kosher-Vegan Sauces I developed have so much flavor, really have very low cholesterol, no-eggs or dairy, and are all organic, wheat-allergen free and a good source of amino acids. These sauces can be used in many places; they all go great with our sliders. The most popular are our Organic K.V. Tartar Sauce, Briyani Curry K.V. Aioli, Thai Sweet Coconut Green Curry K.V. Aioli, Sundried Tomato & Basil K.V. Aioli and Green Ginger K.V. dressing. All these will soon be found in your neighborhood markets and wholesome foods stores…

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

July 2011 I The Las Vegas Food & Beverage Professional

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FOOD FOR THOUGHT

Summer Rosés Are a Perfect Wine

BY Les Kincaid

Rosés are excellent wines for warm weather because of their refreshingly light character. There are few better wines than rosés for summer sipping.

Reputations can be tough to shed. Perhaps none are more stubborn than rosé’s. Why? The wine industry–by cranking out millions of bottles and casks of bland, too-sweet white zinfandel in the 1980s–did its best to kill the notion that pink wine can be a tasty, refreshing, refined drink.

Today, though, rosé is no longer the pink-headed stepchild of the wine shop. According to data from the Wine Market Council, of those Americans who drink at least one glass of wine each week, 18% of the time they drink pink.

Chalk it up to a competitive global wine market, improved grape-growing and winemaking practices and a few important flag wavers such as highly regarded New Zealand winemaker

Kim Crawford (in his case, with a rosé called Pansy!, mostly marketed to the gay community). Maybe it’s a combination of all three that’s made rosé one of the best value-for-dollar wine categories on the shelf.

Today wine shops carry dozens of high-quality rosés from several different countries, including Bieler’s--one from France that his family still makes, called Bieler Père et Fils, and the other called Charles & Charles, from Washington.

But even though rosé has regained acceptance, the same rule applies for this style of wine as any other: Education equals better buys.

Rosé is made in the same manner as white wine, but using red grapes. The bunches are picked and crushed, and depending on how long the juice and grape skins sit together in the tank, the more red color is passed on to the juice. The juice is then drained off and fermented separately.

The hue shouldn’t have as much an impact on flavor, however, as the vintage date. With only a few rare exceptions, rosés are not designed to age. It’s 2011, so right now you should be drinking 2011 rosés from the southern hemisphere, and 2010s from the northern. Fresh rosés will be bright, vibrant and juicy; after a year or even less, the wines tend to dull in aroma and flavor.

The World of Las Vegas Dining

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

I left my show yesterday with a new book in my hand titled “The World of Las Vegas Dining.” I can’t believe this book! It’s fantastic in areas, including fine photography and superb writing.

Now everyone knows there have been pocket books touted to be brilliant masterpieces that include everything you would need to know to find an excellent restaurant in town.

If you haven’t picked one of those up yet…skip it. The couple that wrote the book mentioned above is far superior in every way to anything I have seen published locally in the past. You’ve heard the term “night and day”? That’s the way to describe this comparison.

John and Laury Bakie are a couple you might have seen in a fine dining restaurant over the last two or three years. John is a publisher from New Jersey that has been publishing books and magazines for many years. Both are “foodies” and know as much about food, quality and presentation as many chefs do. What this means is that they have taken a couple years out of their lives and painstakingly gone to each worthy restaurant and reported on the dining experience, including the food. Not as a so called food critic, but as guests that observe everything.

Here’s what the first page explains about the book:

for anyone embarking on a trip to Las Vegas, this book is a must-have for anyone working in the food industry, culinary students and Chef by chef, restaurant by restaurant, and anyone passionate about food. Prior to the cuisine by cuisine the Bakies uncover the book›s release, people from around the world, mystique behind Las Vegas’ culinary landscape knowing Las Vegas’ reputation for exuberant in their book The World of Las Vegas Dining. gastronomic excess, have shown excitement Two years in the making, this is the book that will over acquiring this amazing look at dining, immortalize Las Vegas as a first-class epicurean in one of America’s premier restaurant cities. wonderland. With cameras in hand, voracious Within a very colorful and exciting 280 pages, appetites and never-faltering persistence, two of every facet of Las Vegas’ restaurant industry the country’s most passionate food ambassadors is explored. Readers will journey through give you Las Vegas on a silver platter. restaurants of every imaginable style, take a The World of Las Vegas Dining takes you on closer look behind the scenes and meet some of a wonderful world of discovery, not only of the most famous, most talented and most cuttingLas Vegas restaurants, but what is on the minds edge chefs of our time, including Emeril, Thomas and plates of the world’s most influential chefs. Keller, Bobby Flay, Joel Robuchon, Charlie Masterfully crafted and elegantly presented, Palmer, Nobu, Todd English, Alain Ducasse, this book warrants coffee table status. Jean-Georges Vongerichten, Michael Mina, In addition to being the essential culinary guide Masa Takayama, Mario Batali, Tom Colicchio,

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The Las Vegas Food & Beverage Professional I July 2011

Roy Yamaguchi, Pierre Gagnaire, Hubert Keller, José Andrés and many, many more.

Because chefs from all over the globe have brought their talents to Las Vegas, this celebration of dining in Las Vegas encompasses America and the world. This book is a culinary party for all to enjoy.

I strongly recommend that you buy a couple of these books. Keep one and make a hit with a foodie friend by using is as a great gift. Go to your computer and bring up:

http://shop.theworldoflasvegasdining.com/ theworldoflasvegasdining.aspx and place your order. It’s the only way you can get the book.

You will thank me so much when you receive your own copy shipped directly to your address.

Pass this information on….you’ll be loved for it if you do. www.lvfnb.com

Double Helix Wine and Whiskey Lounge Sets the New Standard at Town Square in Las Vegas Double Helix has been in Las Vegas at The Palazzo Resort since 2008. Founded

by Raymond Nisi, Lucky Metalios and Jonathan Stern, Double Helix has been a hit for tourists and locals alike. In 2010, Double Helix launched its private label line of wines, a Chardonnay and a Merlot from California. They plan to expand the line in 2011 to include a Muscat dessert wine and a high end Italian red blend, as well as an assortment of “old-school” bottled sodas.

With the success of their Palazzo location, Double Helix has just opened their latest location at Town Square in Las Vegas.

Double Helix Wine & Whiskey Lounge, located in space formerly occupied by The Grape in the intersection shared by Blue Martini and Yard House, is the newest addition to Town Square’s busy movie theater corridor. The 2,800-square-foot space features a full bar that offers 30 unique wines by the glass, 50 whiskies, sampler flights, and Double Helix’s signature “winetails.” Chef Doug Vega, whose previous experience includes Daniel Boulud’s DB Brasserie, has created a wine and spirit-friendly smallplates menu. Guests can enjoy shareable, melt-in your- mouth dishes that satisfy any craving for $15 or less. The diverse menu includes cheeseboards, flatbreads and a range of gourmet comfort food dishes like shrimp and grits, bacon-wrapped figs, banana-Nutella crepes and beignets.

Walking in, the first thing that you cannot miss is their new outside patio that includes a fire pit for the cold months and misters for your comfort as you sip and enjoy in ultra-comfortable lounge-style furniture.

Double Helix’s newest venue captures it all with a large beautiful bar and 16 Enomatic Machines where guests can explore high end wines from around the world ounces at a time. Raymond Nisi has always prided himself in finding quality staff for both front and back of the house. Many staff at his newest creation have years of experience and have joined Double Helix Wine and Whisky Bar from some of the finest venues in Las Vegas.

We started off with TARO CHIPS, which are homemade with sea salt and harissa-lime sauce. After a nice start, Raymond suggested his personal favorite, ARANCINI, a mouthwatering

creation of Risotto Fritters with roasted mushroom and white truffle aloli. This dish, in a word was, WOW! Looking over the menu, our eyes were drawn to our next dish, HEIRLOOM TOMATO & BURRATA CHEESE. This dish did not look like what we expected. Our eyes darted with excitement when we saw the Heirloom Tomato, Burrata Cheese and Arugula Pesto wrapped in prosciutto and topped with rich balsamic. Very eye pleasing and tasty as well, who would have thought we could have eaten Heirloom Tomato and Cheese with our fingers!

Taking time out to enjoy a Lucky Ray signature cocktail, we looked over the menu once again. How could we possibly pass up the THREE LITTLE PIGGIES? This fun dish of baconwrapped mini Kobe dogs in puff pastry and mustard sauce is sure to bring a smile to anyone’s face. PASSION FRUIT MOUSSE with chocolate and berries was an explosion of flavor and actually paired nicely with the Lucky Ray. The ICE CREAM SUNDAE SAMPLER with a selection of chocolate waffle tulip and sugar crisp is a great dish for the summer months.

The menu also features a nice selection of cheese and charcuterie plates or you can create your own with artisanal cheese and flavorful charcuterie selections that are sure to please. Double Helix also offers paninis and even SOUTHERN SHRIMP & GRITS with bacon, green onion, cheddar, mushrooms and tomato gravy. Double Helix Wine & Whisky Lounge is a perfect combination of atmosphere, good quality dishes, boutique wines, interesting whiskeys and a knowledgeable professional staff. Town Square has many great dining choices and Double Helix is sure to take its place amongst the best in the city.

BY Elaine & Scott Harris

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

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

Email: Cuisineist@gmail.com

The lounge is open at 3:00 p.m. daily, plus lunch ThursdaySunday. Daily happy hours from 3:30 p.m.-7:30 p.m. feature 1/2 off select flights, tasting plates and desserts. Moviegoers can show their Rave Motion Pictures ticket to receive glasses of Double Helix Wine for $5. Both wine and whiskey enthusiasts can look forward to barrel tastings, visiting producers, tastings and pairing dinners. The patio will also be available for private tastings and special events.

Double Helix has even more plans for Las Vegas. In early September, they will debut Bottles & Burgers by Double Helix, a 5,000-square-foot, double-terraced addition to Summerlin’s Tivoli Village. As its name implies, the casual concept will feature inspired burger creations with half-bottles of wine, bottles of beer, and Double Helix’s own line of “old-school” bottled sodas. We look forward to yet another great venue by Raymond Nisi and his partners that is sure to set a new standard in Summerlin.

www.lvfnb.com

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Brett’s BY

INDUSTRY NEWS

Margaritaville Casino at The Flamingo will open this fall next to Jimmy Buffett’s Margaritaville Strip restaurant and offer 22 gaming tables, 220 slot machines and the “5 O’Clock Somewhere” bar.

The 40-year old Plaza downtown will reopen on Sept. 1 after being closed one year for a $35 million renovation of the casino, restaurants and hotel rooms, which have been refurbished with new wall coverings, furnishings, floors and fixtures purchased from the halted Fontainebleau Strip project.

The tapas Firefly restaurant will not return.

Border Grill has opened Zona Peligroso, a new outdoor bar on the restaurant’s downstairs patio poolside at Mandalay Beach.

Denny’s is going to open a large restaurant in Neonopolis downtown.

Pussycat Dolls Burlesque Saloon has opened at Planet Hollywood. The new 4,500-square-foot club has bar-tops for dancing, a rhinestone-encrusted bathtub and raised platforms.

A Bar Hop pass at The Palazzo and Venetian includes unlimited drinks at Laguna Champagne Bar, Fusion Mixology Bar, Salute Lounge, Oculus Bar and La Scena Lounge and admission to Azure Luxury Pool.

Ethel M Chocolates is celebrating its anniversary by launching a 30th Anniversary Commemorative Collection this summer featuring 32 original pieces in a Las Vegasthemed keepsake tin.

OpenTable, Inc. announced the 50 winners of its Diners’ Choice Awards for Best Outdoor Dining in the United States. In Las Vegas, Marche Bacchus was listed.

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ENTERTAINMENT NEWS

Shania Twain will return to the spotlight with a two-year residency at The Colosseum at Caesars Palace. The music icon will unveil her new show “SHANIA: STILL THE ONE” on Dec. 1, 2012.

Legendary rockers Styx and REO Speedwagon are hitting the road together for three shows in three cities in 2011. One performance will be at The Joint at the Hard Rock on Saturday, Sept. 24.

“The Rat Pack Is Back,” the tribute show most recently downtown at the Plaza, has a new home at the Rio in the Crown Theater.

“The Viper Vixens” is a new topless show at O’Sheas Casino with a small cast of sexy dancers, singer Deena Cary, and crossbow act Mr. and Mrs. G.

George Lopez, who currently stars in the late-night show “Lopez Tonight” on TBS, will make his debut at The Mirage, Aug. 12-13 and Oct. 28 – 29.

Popular comedian Ron White is set to return to The Mirage a dozen more times this year. Ron “Tater Salad” White is best known for his funnyman from the “Blue Collar Comedy” phenomenon.

Jim Gaffigan, one of today’s Top Five most successful touring comedians, will

The Las Vegas Food & Beverage Professional I July 2011

perform his stand-up routine at The Mirage, Nov. 25 and 26.

Former 98 Degrees star, Jeff Timmons is extending his role as Chippendales® special musical guest star and emcee at the Rio thourgh Sept. 4.

Comedian Seth Meyers, who recently wrapped his 10th season on “Saturday Night Live,” will make his debut at The Mirage on Saturday, July 30.

Two separate management groups at Wynn operating Encore Beach Club, Surrender, Tryst and XS Nightclubs, are sharing multiple dates with Australilan sisters Liv and Mim Nervo this year.

Ryan Ahern’s “Piano! Las Vegas™” at the V Theater is adding rotating comedy magic acts to the afternoon show.

Blue Man Group is offering a dinnershow package - with a prix fixe dinner at a restaurant in The Venetian or Palazzo, twofor-one cocktails at Salute Dueling Pianos Lounge, and a free drink and admission to LAVO Nightclub in The Palazzo.

The Fremont Street Experience downtown is presenting “Nina Blackwood’s Absolutely 80s” summer concert series through Labor Day Weekend.

Gregory Popovich’s “Comedy Pet Theater” featuring more than 30 rescued animals is back at the V Theater through the first week of September.

Last month, 200 rescued lovebirds were delivered to Wayne Newton’s Casa de Shenandoah that will open to the public at the end of the year. As part of Animal Planet’s documentary series, “Confessions: Animal Hoarding,” the episode will air on Friday, Aug. 12. www.lvfnb.com

Restaurant Review

BACIO HAS A NEW STAR!

BY Shelley Stepanek

food & beverage and retail for the Tropicana Las Vegas.

Photo Courtesy Las Vegas Sun

Bacio uses only the freshest ingredients in their salads, pastas and pizzas. They like to do everything with simplicity and to have all the flavors shine thru.

Famous for their Shrimp Scampi, Pasta Fagioli and Fried Mozzarella, this is a great spot to have dinner out. Whether coming from Nikki Beach, The Mob Experience, or the shows Recycled Percussion or Gladys Knight, it is easy to get to.

Bacio, that quaint Italian restaurant in the Tropicana, located on the upper level across from Biscayne, has a brand new star. Famous Chef Carla Pellegrino has taken over this Trattoria and brought her expertise with her. Born in Rio de Janeiro, Brazil, she helped with her mother’s catering business. Moving at sixteen to Liguria, Italy, she opened a small store and began conducting daily cooking demos. In 1997 she moved to the U.S., where she married Frank Pellegrino Jr. They combined their talents, where she helped open the second of two Rao’s in Las Vegas.

She adds flair and sophistication to the Tropicana.

Carla went head to head on the 2009 “Throwdown!”

Christmas special against celebrity chef Bobby Flay and won. She has also cooked on the “Today Show.”

Carla speaks four languages, has many of her recipes in well known cookbooks and is a member of the James Beard Foundation. At the VIP opening of Bacio, a film crew followed her for the pilot of a new reality show, and her guests were happy to be in the opening shots.

“Carla is a superb addition to the culinary tapestry that we are creating at the Tropicana Las Vegas. Her tireless energy and meticulous attention to detail fit perfectly with our brand,” stated Tom Recine, Vice President of

Open 7 days a week from 5-10:30 p.m. Call 800-462-8767 for reservations. Casual dress, for casual dining. http://www.troplv.com/dining/bacio. Walk-ins accepted. All credit cards.

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www.lvfnb.com

Meat the New Bull in Town When a person sits down to enjoy a fine steak at a local establishment, they usually don’t consider the process that it went through to get to the plate.

However, chefs and restaurant owners know the importance of this process.

With so many distributors and food vendors in Las Vegas, it is easy for a chef to feel as though every person that comes through the door is a pitch man trying to peddle the newest and latest craze in food. The recent explosion in popularity of Kobe beef, or more accurately, “American Style Kobe Beef” is no different. With the arrival of The Montana Wagyu Cattle Company in Las Vegas, it is no longer “Beef As Usual.” Now it is beef as it should be: grade A, dry-aged, USDA Prime.

The ranch, owned and operated

by Rick Woienski, is located outside of Belgrade, Montana in the pristine Gallatin Valley located north of Yellowstone Park. The Montana Wagyu Cattle Company is a business model based on being exclusively made in Montana with all aspects of the production, raising, finishing, processing and packing, being done under the cattle company’s

direct supervision. Additionally, all elements of the production are done by family owned and operated businesses within Montana. This beef is truly a “Made in Montana” product.

This difference can be seen in their approach to raising and finishing the cattle. Each animal is raised on grasses and alfalfa for two years and then finished on whole grains and grasses for six months with no added antibiotics or hormones. This attention to detail results in raising cattle that consistently rate USDA prime when graded at the time of processing.

It is this attention to detail throughout the process that makes Montana Wagyu’s “American-Style Kobe Beef” truly different. Starting with the USDA Inspection, the rancher will oversee each component of the cutting and packaging. Where other producers will process and ship as many cows in the shortest amount of time, The Montana Wagyu Cattle Company will dry-age every whole carcass for 28 to 30 days. This enhances the flavor and gives a rich buttery taste to the beef that is distinctive and bold. Where other producers just ship the cows to distant facilities, the rancher will travel to the processing facility weekly and monitor, inspect, and taste test (the best part of the job) every unit in production.

When it comes to getting the finished product to their clients, The Montana Wagyu Cattle Company’s business model continues to maintain the integrity of the product and process. “Since we are a family owned business, we treat our clients like family,” says Woienski. Once the product leaves the processing plant, it is either shipped directly to the client, or it is sent through NKB Distributors, the local distributor in Las Vegas. If there is ever any question about a product, both the rancher and distributor are simply a phone call away. How many restaurants are only one step away from the ranch?

For More Information Contact James D. Gannett (702) 232-2972 • James@Vegaswagyubeef.com • www.vegaswagyubeef.com

Gary Leiser - Corporate Chef & Co-Owner Steiner’s “A Nevada Style Pub” This is a good Montana Cowboy recipe.

MONTANA WAGYU CAMPFIRE BEEF & BEAN STEW 1 qt

small red beans (soaked overnight)

1 gal Montana Wagyu Beef stock, or broth 1 lb

1 tbs garlic (minced) ¼ c. olive oil 1 qt

barbecue sauce

Roasted Montana Wagyu 6 oz tomato paste round (diced, ½”) ½ tsp cumin

2 ea poblano chiles (roasted, peeled, seeded & diced) 1 ea jumbo yellow onions (finely diced)

2 tsp chile powder ¼ tsp oregano to taste salt & pepper

Sauté the onion and garlic in the olive oil until caramelized, stir in the poblanos and diced Montana Wagyu round. Add the soaked beans and beef stock, followed by the barbecue sauce, herbs and spices. Simmer 2 hours or until the beans are tender and the sauce has thickened. Add more water to thin the mix if neccesary. Adjust the seasoning with salt and pepper. www.lvfnb.com

July 2011 I The Las Vegas Food & Beverage Professional

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STK at the Cosmopolitan

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The Las Vegas Food & Beverage Professional I July 2011

www.lvfnb.com

How Far Is Too Far The short answer to this question is…well, I guess I don’t

know. Let’s take a minute to talk about what I do know.

Molecular Gastronomy (MG) sure is cool. And, it’s sexy,

and some of the dishes even taste good. But does that mean then that it is the future of cooking? More and more pastry

chefs and chefs are experimenting with MG. I must say that

as a professional, anything that moves our industry in a new direction is fun to be a part of. But, I have to ask, when will it stop?

I just watched a clip on the web about microwave brioche.

Yes, you heard me right, microwave brioche. The chef made it in a blender and cooked in a paper cup…Oh, and by the way, there was no yeast in it. Which forces me to ask the

question, was it even brioche? We will save that for another

time. The point is, what did it add to the dish! Was it that

much better than the classic? It just seems a little, well, how do I say it…not necessary. I think it’s very cool, maybe

just don’t call it brioche. Maybe we need to find a new

classification for items like this. I will leave that up to you

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

to decide. I must say, I have never walked into a pastry shop

or restaurant and thought to myself, “Hmm, microwave brioche sure sounds good right now.” I want there to be

yeast in my bread! I don’t want it ready in 30 seconds. I

want it to be crafted by someone that has a passion for what the dough is telling him or her.

So I know what you’re thinking, this guy must really not like MG. Well, it’s quite the opposite. I have great respect for the chefs that chose to make MG their passion. I even offer classes in MG at my school. I enjoy showing chefs how to

best use the technologies to give the guests a new and great dining experience. My concern is this. Not everything on the menu has to be anti this and foam that. If the technology is there to make the dish better then I’m all for it. But if it’s

just there to make it cool, well then just give me good oldfashioned brioche. www.lvfnb.com

Biography of Pastry Chef Chris Hanmer 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.

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.

July 2011 I The Las Vegas Food & Beverage Professional

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World Tea Expo Brings Tea to the Forefront of the Culinary World World Tea Expo Founders George & Kim Jage

Trade Show Caters to Chefs, Restaurateurs and Food Service Leaders, in Addition to the Global Tea Industry

Building on the tremendous success of last year’s event, World Tea Expo, the largest and most prominent event for the tea industry, gathered thousands of professionals for a packed three-day agenda of tea learning and business-growing activities. The Expo, which featured numerous new tea product launches and hands-on educational and networking opportunities, took place June 24 – 26 at the Las Vegas Convention Center.

As the annual trade event for the $8 billion tea industry, which is expected to grow to nearly $15 billion in 2012, World Tea Expo brought more than 4,000 attendees to Las Vegas, Nevada for the annual convention. Delegates gained extensive product knowledge, connected with peers, visited more than 200 exposition booths and experienced 18

The Las Vegas Food & Beverage Professional I July 2011

200+ tea product unveilings. In addition, the event featured more than 60 conference sessions, including hands-on skill building workshops, focused tea tastings, technical education and insightful industry round tables.

COOKING WITH TEA One highlight at this year’s World Tea Expo was the “Cooking with Tea Workshop” at Charlie Palmer’s Aureole at Mandalay Bay Resort & Casino. With its four-story wine tower, Aureole certainly makes vino a focus, but it’s premium tea that’s also taking center stage at this AAA Four Diamond and Michelin One Star restaurant. Aureole is just continued on page 22

www.lvfnb.com

2011

Vendors

Active Life

Aiya

AOI Tea Company

Ayurvedic

Ceylon Tea

Chill Drinks

Dilmah

Eastrise Tea

FooJoy

Gourmetti Brands

Handkook Tea

Hario

Harney & Sons

Harrington Estate

India Tea

www.lvfnb.com

July 2011 I The Las Vegas Food & Beverage Professional

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2011

20

Vendors

Indie Tea

ITI

Organic 4 Tea

Osulloc

Pure-Life Essence

Pure Tea

Red Leopard Tea

S&DY Coffee

Stash Tea

Sungarden Tea

Sunrise Tea

Tao of Tea

Tea Factory

Tea N Teas

Tea Time Trading

The Las Vegas Food & Beverage Professional I July 2011

www.lvfnb.com

2011

Vendors

Teas Etc

Arette Tea Seed Oil

Urwala Tea

Booths are still available for the 2012 World Tea Expo go to

www.worldteaexpo.com or call

(702) 253-1893 Vanilla - Safron

Wild Tea Seed Oil

for more information

Cooking with Tea Workshop

www.lvfnb.com

July 2011 I The Las Vegas Food & Beverage Professional

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World Tea Expo Brings Tea to the Forefront of the Culinary World continued from page 18

one of many U.S. restaurants that is bringing tea to the forefront, a notable trend in the culinary world, according to 2011 World Tea Expo organizers. To showcase the fast-growing movement of chefs turning to tea as an ingredient in dishes as well as a premium beverage for the menu, World Tea Expo hosted a special “Cooking with Tea Workshop” at Aureole on June 26.

“Tea is making giant strides in the culinary and foodservice world in 2011,” explained Kim Jage, a tea expert and executive vice president of World Tea Expo. “We’re seeing restaurants offer premium tea drinks on the menu and we’re seeing innovative chefs—like the ones at Aureole—present some exciting, flavorful dishes that incorporate tea.”

World Tea Expo’s “Cooking with Tea Workshop” was open to restaurateurs, chefs, hoteliers and other foodservice leaders. Aureole’s Executive Chef Vincent Pouessel and Pastry Chef Megan Romano demonstrated some of their restaurant’s offerings, which include both savory and dessert dishes that feature tea. Following the Workshop’s demonstration, participants received a private four-course luncheon— each course infused with tea.

Aureole uses tea in several dishes, including its: Green Tea Smoked Moulard Duck Breast with truffle parsnip puree, Glazed Fava Beans and natural duck jus; Tea-infused Chocolate Ganache with mountain berry Chambord and Eros Peppermint with a blood orange and vanilla bean scent; an Eros tea-infused Concord Grape Pound Cake; and a honey-orange pekoe-infused Crème Brulee.

FOR THE TEA INDUSTRY, RESTAURATEURS The 2011 World Tea Expo also boasted the largest and most comprehensive tea curriculum in the world. Some of the highly educational subjects included: launching a dynamic tea brand; tea business analytics; top tea retail trends; creating exotic signature tea blends; the art of chai; menu planning; and a session that asks, “Can you tell the difference between a $20-a-pound tea and a $200-a-pound tea?,” among others.

This year’s World Tea Expo also featured a World Origin Tasting Tour, an interactive and informative program that allowed attendees to experience the tastes and cultures of some of the most important teagrowing regions in the world, including Sri Lanka, India, China, Japan and Taiwan. Expert tour guides were scheduled, leading attendees on a journey through each country’s tea culture and unique manufacturing processes. During the “tour,” attendees tasted around eight teas from each origin, giving them a solid understanding of the flavors and profiles of the regions.

“There’s never been a more exhilarating time for tea, and this is the year for restaurants, chefs and food service leaders to learn all they can to take their establishment to the next level,” said George Jage, president and founder of World Tea Expo, which is headquartered in Las Vegas.

Up Next: THE LAUNCH OF WORLD TEA EAST The tea industry is headed to Philadelphia this September for the launch of World Tea East, Sept.

9 – 10 at the Pennsylvania Convention Center in Pennsylvania. The East coast-focused Expo features more than 100 leading-edge tea manufacturers and suppliers, providing professionals the opportunity to discover new products, optimize merchandise, gain product knowledge and network with peers in an intimate setting. World Tea Media, the Las Vegas-based organizer of World Tea East, expects more than 2,000 retail buyers, tea professionals, food and beverage manufacturers and decision makers in related industries, including hoteliers, spa owners and restaurateurs. And building on the growing trend of premium tea on restaurant menus and tea as an ingredient in cuisine, the “Think Tea in Every Menu Course” presentation at World Tea East looks at how many chefs and restaurants are experimenting with tea. The session also looks at how tea businesses can capitalize on this movement. Another key lecture looks at food service marketing trends and what’s driving iced tea sales. In the interactive seminar “Tea and Cocktails – Flavor Fusion,” attendees learn how to marry the diverse and interesting flavors of tea with the world of cocktails. The seminar focuses on tea types and flavor pairings, health benefits of tea and cocktail mixing and tasting.

www.worldteaeast.com &

2012 World Tea Expo June 1 – 3, 2012

Las Vegas Convention Center, Las Vegas, Nev. www.worldteaexpo.com

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Best New Products 2011

2011

From Hemp Iced-Tea and Tea Infused Scones, to Chai Tea Body Lotion and a Low-Calorie Ready-to-Drink Tea, Winners Represent the Best for Tea Retail World Tea Expo showcased the top new products from the tea marketplace with the announcement of its 2011 Best New Product Awards.

All of the winning companies showcased their innovative offerings, alongside more than 200 other tea and tea-related businesses, June 24 – 26 at the Las Vegas Convention Center.

TEA AS AN INGREDIENT WINNER (TIE)

OPEN CLASS WINNER (TIE)

TEAS’ TEA Low-Calories by ITO EN

Chaitea by Gourmetti Brands Inc.

At only 40 calories per serving with eight to nine grams of natural cane sugar, TEAS’ TEA Low-Calorie is a 16.9 ounce ready-todrink, premium tea beverage that’s light and delicious.

A first for the tea marketplace, this drink combines green tea and aloe vera – two powerful and healthy ingredients in a high-quality premium beverage.

OPEN CLASS WINNER (TIE)

TEA AS AN INGREDIENT WINNER (TIE) Wise Man’s Caravan Chai Tea Body Lotion by Indie Tea This rich lotion is infused with Wise Man’s Caravan tea, three butters and essential oils of cinnamon, orange, clove, frankincense and myrrh.

Incredible Lid V2 for Hot Beverage by Idea House International, Inc. Non-toxic, environmentally-friendly, the innovative design of this tea cup lid prevents it from popping off the top of the cup, avoiding spillage. The lid can be reused as well.

BAKED GOODS WINNER

TEA WARE WINNER

Tea Infused Scone and Shortbread Mixes

by Kitchen T.L.C.

One-Touch Teapot by TeaTime Trading

These scone mixes include: Buckin’ Chocolate Chip Chai, Strawberry Hibiscus and Earl Grey Cranberry. Shortbread mixes include: Orange Rooibos, Western Chai and Lavender Tisane.

This uniquely-engineered teapot allows you to control the strength of your brew with the touch of a button. It’s also made of borosilicate glass and has a BPA-free plastic infuser.

ACCESSORY WINNER Easy-to-Go “Dodo” Mug by Dethlefsen & Balk This stylish mug is double-walled and made of porcelain with a silicon lid for easy traveling. It’s also packed in an eco-friendly gift box.

PACKAGING WINNER (TIE)

PACKAGING WINNER (TIE)

Tiesta Tea Tins by Planet Canit

C+SWISS by Chill Drinks

Vibrant and contemporary, these tea tins have a latch mechanism and a gasketlined cover that underscores freshness. Side windows peek at the tea and suggest a reorder.

After success in Europe, this delicious, original hemp iced-tea with black tea extract makes its way across the pond – in appropriate ecofriendly packaging.

PUBLICATION WINNER

INNOVATION WINNER

The Book of Tea by Okakura Kakuzo, edited by Bruce Richardson, from Elmwood Inn Fine Teas / Benjamin Press

Drip Tea by Sugimoto America, Inc.

The 2011 edition of The Book of Tea, by Japanese scholar Okakura Kakuzo (18621913), also includes details on who and what shaped Okakura’s thoughts on teaism. www.lvfnb.com

This product allows tea drinkers to steep green tea with no fuss. Just pour hot water into the revolutionary filter, which is designed to extract the perfect flavor of green tea.

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2011

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July 2011 I The Las Vegas Food & Beverage Professional

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BY Martin Koleff

KAYARA - Japanese Tapas Restaurant

This unique Japanese small plate-style restaurant specializes in various dishes, both traditional Japanese and fusion. It’s open late night for those industry people working late and who want to get a bite off the Strip.

You’ll feel like you’re in Tokyo!

6555 S Jones Blvd. • Tel: (702) 434-8856

Japanese restaurant stylist Martin Koleff is a long time Las Vegas resident specializing in Japanese restaurant development and operations with menu creation and local marketing.

Email: sushi-sake@lvfnb.com

DEWAZAKURA OKA (CHERRY BOUQUET)

Dewazakura Brewing Company Soft-feeling on the tongue, Oka’s transparency of flavor matches the clarity of the colorless liquor. It is floral rather than fruity, though there is a touch of pear, and perhaps melon.

The perfect companion for clams on the halfshell, lightly dressed salads and white fish sushi or sashimi. Keep under refrigeration after purchase and serve well-chilled.

Awards: Gold Medal, Ginjo class, 2001, 2002, 2004 and 2006-2008 U.S. National Sake Appraisal Contact Sushi-Sake@lvfnb.com for information on serving this wonderful sake in your establishment.

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The Las Vegas Food & Beverage Professional I July 2011

www.lvfnb.com

Javo Beverage Company is the quality leader in the supply of dispensed coffee and tea beverages, drink mixes and bulk flavor systems. Our proprietary, fresh brewing technology results in uniquely flavorful beverages and ingredients for food service operators and makers of retail food products.

for more information contact

Rick Albrecht rcacoffee@hotmail.com (702) 884-2857

For Sales Information Contact Brian Froman 770-294-4591

WHAT’S COOKING

SushiPalooza Rolls into Dragon Noodle Co. & Sushi Bar at Monte Carlo Resort and Casino Dragon Noodle Co. & Sushi Bar at the Monte Carlo has expanded its sushi hours and sushi menu and launched its SushiPalooza, during which all sushi rolls are half-off on Saturday and Sunday from 2 to 5 p.m. On Sunday, if you sit at the sushi bar you can get the deal until 10 p.m. A full and varied selection is offered with something to please any lover of sushi, as Dragon Noodle Co. offers 10 Chefs Specialty rolls, nearly 10 Classic Maki Rolls and 10 types of sushi. Some of Chef Paul’s most popular creations include the Jalapeno Popper Roll with Unagi and eel sauce; Bacon & Egg with soy braised pork belly, topped with a fried quail egg; Spicy Ocean with spicy crab, topped with spicy tuna, sliced jalapeno and sweet soy; and the homage to the restaurant’s location, the Monte Carlo, with toro, softshell crab, crispy ika sesame and eel sauce.

An excellent accompaniment to the sushi are the very flavorful Japanese craft beers from the Kiuchi Brewery, with choices of Hitachino Nest, Ginger Beer, Red Rice Ale, White Ale, Weizen and Classic Ale on the beer menu.

The sushi menu is served weekdays from 4 p.m. till close and all day on Saturday and Sunday from 11 a.m. to close.

Dragon Noodle Co. & Sushi Bar is a well-rounded Asian eatery, serving traditional Hong Kong-style Chinese food in addition to its sushi. Menu favorites include Hong Kong chow mein noodles with seafood, house-made dim sum and house-made BBQ pork buns. For more information, visit www.mcchgroup.com or call the restaurant at 702-730-7965.

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

Bellagio Launches Epicurean Epicenter Series with Williams Selyem Wine Dinner The Bellagio Resort & Casino in Las Vegas began its Epicurean Epicenter Event series on June 4 with an exclusive four-course pairing of the wines of the Williams Selyem Vineyard from the Russian River Valley. The sold-out event began with a reception for guests with passed appetizers accompanied with the 2005 Blanc de Noir Brut Magnum.

Upon being escorted into the Tuscany Exhibition Kitchen, Master Sommelier and director of wine Jason Smith partnered with Williams Selyem executive winemaker Bob Cabral in describing the wines that would be paired with Le Cirque’s executive chef Gregory Pugin’s creations.

Before each course was served, chef Pugin demonstrated its preparation and described the ingredients he had chosen for the dish. The state-of-the-art demo kitchen’s three cameras, positioned above the prep stations and stove tops, captured shots of chef Pugin at work, which were projected onto 60-inch plasma screens mounted above the cooking area giving everyone a bird’s eye view.

Master Sommelier and director of wine Jason Smith

Chef Pugin

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First up was citrus marinated New Zealand langoustines au caviar complimented with the 2005 Hawk Hill Chardonnay. The feast continued with le flétan d’ Alaska, a potato crusted halibut that was matched with the 2007 Westside Road Neighbors Pinto Noir.

L’Agneau du Colorado, an espelette crusted lamb chop, was served alongside two varietals of pinot noir, the 2004 Bochioli Vineyard pinot and the 2004 Hirsch Vineyard pinot. A bonus course of a selection of les fromages allowed us to enjoy a mini cheese and wine tasting with yet another outstanding pinot, the 1999 Allen Vineyard Pinot Noir.

The grand finale was a collection of chocolate pot de crème, cardamom emulsion and pop rocks marshmallow. This magnificent culinary experience was capped of with parting gifts of an elegant Laguiole waiter’s friend corkscrew, recipes of the dishes that were presented and served and a handsomely packaged box of Le Cirque chocolates. The Bellagio’s next Epicurean Epicenter event will be a BBQ & Beer pairing on Saturday, July 2 at noon.

The Las Vegas Food & Beverage Professional I July 2011

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VEGAS VALLEY NEWS Caffee Italian Style PART I

Italy and caffe are synonymous. Who can think of the caffe bars on every corner and street in Italy without a longing for its sweet but hearty, satisfying, heady and aromatic pleasures? The scent of beans roasting, being ground and filling the air with the scent of rich tasting espresso is a part of the Italian culture; it is a ritual that has made the pathway for the American coffee explosion over the past generation with Seattle, WA claiming its place as the great coffee purveyor. Let’s get the facts straight. Great coffee making comes from Italy, not from a chain establishment. It is an art. When Italians embrace a food or beverage, they bring it to the highest level of epicurean and gourmet delight. Seemingly, Italy would possibly come to a daily grinding halt if it were not for this special brew that is made in many forms for every time of day, every personal taste and for all possible scenarios. Recently, we had made a trip to Italy and had the delightfully, delicious pleasure of sitting in caffe bars and learning the secrets of coffee-making Italian style.

There has been a resurgence of coffee houses and continental café bars (Mediterranean-style) all around the Las Vegas Valley. Sambalatte in Boca Park (Summerlin) is a great example of locals doing the laid-back approach to sitting with a cup of espresso and relaxing while partaking in the joys of people watching. Mad House Coffee (Desert Inn and Durango) is owned and operated by a transplanted Italian gentleman who originally had an It’s A Grind franchise and changed it into a café bar. The café bar is the newest trend in Las Vegas.

The Valley News Team Lucille Thaler & Tony Zanoff

Coffee, as we know it, did not originate in Italy, but Italy perfected the art of coffee, making it the cultural ritual that ensued from this delicious brew. Even in the heat of a midday sun, Italian coffee has a preparation formula that will whisk your palette to its ultimate level. Our trip to Italy enabled us to sit in local caffe bars and sip the delicious beverage that is part of an everyday ritual. Sitting outdoors, observing life and quietly feeling the relaxing pulse that comes with fine coffee. In Italy, Italians will even skip the coffee in a restaurant to go to their favorite caffe bar because it is important to the true coffee aficionado.

The origin of coffee beans comes from the high country in Ethiopia and Indonesia. In the 16th century, the explorers brought back to Europe coffee beans. It had been the drink of choice in the Middle East and Turkey, the only country that is actually in two continents (Europe and Asia), and was established in Istanbul. Almost banned by Islamic law (as was alcohol), it spread across the terrain of Europe and Venice, Italy and began to brew its versions of this ubiquitous beverage. In the 17th century, the very first coffee houses blossomed in Venice. However, prior to this, in the 1570’s, the very first caffe bar began to serve this aromatic and invigorating drink. It was a true luxury beverage, for the cost was high due to the extent that the traders had to travel and transport the beans. After this, coffee growth was transplanted to South America and Asia, as well as the rich volcanic soil and mountains in Italy. Some caffe establishments are palatial in ambiance, but always remember, that it is not the grandeur of where you are imbibing this delicious liquid, it depends upon the coffee bean itself and the preparation from roasting to air cooling, then grinding and the final production of the our daily brew. Interestingly, caffe beans are chewed to clear the palette for different tastes or inhaled in a dish to clear one’s olfactory passages when you are testing different scents of perfumes and colognes.

Next month, our journey with coffee will continue. Please, don’t miss August’s issue of The Las Vegas Food and Beverage Professional’s feature on coffee by the Valley News Team. www.lvfnb.com

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Center of Attention: Putting the Media Spotlight on Sustainable Practices

By Jennifer Fleck, Green Restaurant Association

If you were to approach the owner of a Certified Green Restaurant® and ask why they initially sought Certification from the GRA, you would probably receive many different responses. Restaurants contact the GRA for a multitude of reasons: some wish to cut operating costs, some wish to lower their environmental impact and others want to increase employee morale in an industry with a notoriously high turnover rate. Whatever their initial reason for contacting the GRA, eventually nearly all of them will agree on one aspect: green is a media magnet.

The actions of Certified Green Restaurants® have attracted countless media attention and won them local and national praise. Here’s how some of them gained notoriety.

Tayst Restaurant and Wine Bar, Nashville, TN

The Grey Plume, Omaha, NE

3 Star Certified Green Restaurant®, 212.37 points, 62 environmental steps While Certified Green Restaurants® often receive media accolades for the sum of their environmental accomplishments, sometimes a restaurant’s commitment to a particular environmental category will generate a considerable amount of media attention, as Tayst Restaurant & Wine Bar experienced in their commitment to Sustainable Food.

Chef/Owner Jeremy Barlow says his passion for sustainable foods evolved when his style of cooking evolved. It’s when he discovered the benefits of sourcing from area purveyors that he truly began to see beyond the plate, and more toward what went into creating the food that creates the meal on the plate. Barlow says: “The more I became involved in the world of local food the more I realized the benefits it provided: incredibly superior flavor, more nutritious foods, community support, the rebuilding of relationships with food growers, the subsistence of local farms and the impact that has on the future of my children and grandchildren. When you realize the importance of the whole environment in growing your food, you start to pay attention to all of the other factors that affect it.”

Today, more than half of his monthly food purchases are from local, natural and organic purveyors, including dairy, meat, greens, and more.

Barlow’s produce is grown by nearby 3rd generation organic farmers, while his cage-free, hormone-free, vegetarian fed chickens are raised on a 200-year-old farm in Kentucky.

Barlow’s positive food purchasing habits have earned him over 30 points in Sustainable Food.

“This philosophy began to influence all of my decisions; it became infectious. I not only cared about which farm I used and their growing techniques, I cared about the toxicity of the paraffin in my candles. I cared about the waste my one little restaurant produced being open only five nights a week. I cared about the lights, the paper, and the cleaning products. My eyes were opened to the connections between the growing of the food and everything else that went into serving it to my guests.”

This passion for green has rendered Jeremy Barlow a local celebrity in the Nashville area. Through Tayst’s Certification with the GRA, Jeremy has helped position himself as an authority on all things sustainability, from advocating for local farmers to sitting on committees seeking to reform the school lunch program to include more healthy and sustainable options. Since their Certification, Tayst has been featured in prominent Tennessee publications such as The Nashville Scene and The Nashville Post, featured numerous times on local ABC and FOX

3 Star SustainaBuild™ Certified Green Restaurant®, 279.98 points, 104 environmental steps

news affiliates, and more!

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The Las Vegas Food & Beverage Professional I July 2011

The Grey Plume has only been open since December, but the restaurant’s environmental accomplishments have already generated substantial media attention. The Grey Plume is the first restaurant to meet the GRA’s SustainaBuild™ standards—the only restaurant-specific building standards in the world. SustainaBuild™ restaurants must meet a 205 point minimum on the GRA’s ratings scale, 90 points of which must come from Energy, and 20 of which must be credited in the Sustainable Furnishings & Building Materials category—a category usually optional for restaurants seeking Certification.

It didn’t take long for the media to get wind of The Grey Plume’s quest for the SustainaBuild™ designation; local media outlets covered the restaurant throughout the construction process and through a week of mock service before their grand opening on December 10, 2010. The Omaha restaurant has become synonymous with its environmental accomplishments, which include: • Installing energy efficient LED lighting throughout 94% of the restaurant • Constructing their bar, booths, doors, chairs, and cabinetry with well-managed and rapidly renewable woods sourced from forests certified by the Forestry Stewardship Council (FSC) • Implementing a full-scale recycling and composting program, including recycling all materials used in the construction of the restaurant • Only serving water upon request, an effort that, if undertaken by every restaurant, would save an estimated 26 million gallons of water each day Since their Certification, The Grey Plume continues to reap the benefits of their environmental accomplishments; they have been featured in the Omaha World Herald, AOL giant Slashfood, and more!

Food for Thought Certified Green Restaurants® don’t earn the attention for their sustainable practices alone; the media gravitates towards them because the environmental claims of Certified Green Restaurants® have been held up to a system of transparent, science-based standards and verified by the nation’s preeminent experts of greening the restaurant industry.

There’s no better way to showcase your commitment to sustainable practices to the press! 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

Photos by George Fryer

Motley Brews Great Vegas Festival of Beer

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Hofbräuhaus Las Vegas offers Bavarian flair in the heart of Las Vegas. An authentic Beer Hall and Beer Garden feature classic German cuisine and live entertainment nightly. The famous Hofbräu beer is brewed using original recipes handed down over 400 years ago, and is imported straight from Munich, Germany.

702-853-BEER (2337) • www.HofbrauhausLasVegas.com 4510 Paradise Rd. Las Vegas, NV 89169

Keep It

Fun

To keep gambling fun, keep it responsible.

Responsible gaming is a social activity, best enjoyed with family and friends. Set time and money limits, and stick to them. Understand the odds, and know how the games work. And please don’t gamble when you’re lonely, angry or depressed. It clouds your judgment.

Responsible gaming is important to you and your business. For more information about how to keep gambling fun, a free guide to responsible gaming and other resources, visit www.americangaming.org.

Restaurant Review

La Scala Ristorante Italiano STILL A WELL KEPT SECRET

BY Shelley Stepanek

Gonzalo Gatica and his wife Cintia traveled from Buenos Aires for their honeymoon to Las Vegas last year. He fell in love with the city, went home, did some research and decided he wanted a restaurant.

Narrowing it down to two, within a few months he flew back and purchased La Scala. Who cannot remember the famous restaurant that had Joe Pesci, Sharon Stone and Robert de Niro dining nightly during the filming of Casino? Gonzalo and Cintia have kept the service and the quality at the highest level after buying it last year.

I dined there Monday and Gonzalo insisted we go for the famous “five course dinner.” Now truly, two courses were enough, but he made sure we tried all of his specialties. Starting with a glass of Cannonball Cabernet, we had Prosciutto di Parma Burrata, which is an Italian cheese with a firm texture that I had never tried before.

Next up was a terrific Risotto with every kind of seafood imaginable.

One of the very best sellers is baked lasagna with homemade pasta and beef bolognaise sauce, which is Gonzalo’s grandmother’s recipe. All of his pastas are made fresh daily with his own pasta machine. Everyone should try the Ravioli di Ricotta e Spinace with pink vodka sauce. Our fourth course was stuffed pork with Fontana cheese and mushrooms, with a side of spinach and pine nuts. We were well into 2 ½ hours when the desserts ended out our meal with homemade Tiramisu and Cintia’s personal baked cheesecake.

As we dined, the couple at the table next to us said they had googled “best Italian restaurants off the strip” and La Scala was in the top 10.

They are definitely right. La Scala seats 80 people, with a separate bar, and an outdoor patio area. Located below Mark 1 Tower at 1020 E. Desert Inn Rd. the parking is easy. Prices are reasonable. The wine list is long. This is a great place to eat quickly, or immerse yourself for hours with that home feeling.

photos courtesy La Scala Ristorante

Hours are Mon-Fri 11-2 for lunch, and Mon-Sat 5-10 for dinner, closed Sundays. www.lascalarestaurant.net. 702-699-9980 for reservations. www.lvfnb.com

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WHAT’S BREWING

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hat’s on Tap

BY Bob Barnes

Big Dog’s has added another festival to its calendar, the Big Dog’s Summer Beer Fest.

Held under the stars on Saturday, July 23 at the Draft House location at Rancho and Craig Rd. from 6 p.m. to midnight, it will feature more than 30 beers, grilled BBQ, live reggae music and raffles.

Las Vegan, associate There’s no admission editor of The Las Vegas Food & Beverage charge for the fest, but Professional, regional pours will be available correspondent for for $1-6, depending upon Celebrator Beer News the style and the size of the pour. Commemorative pint and covers the LV glasses will be $5 each and will be used throughout the beer selection with around 50 bottles and 38 beer restaurant scene for event. For more info. go to <www.bigdogsummerfest. taps, 28 of which are guest taps. It’s very refreshing to Gayot.com. He welcomes your inquiries. see a multi-tap establishment include locally brewed com>.

Aces & Ales will commemorate its 2nd year anniversary beer; currently pouring are brews from Joseph James Email: on Saturday July 16. The party will be one not to be Brewing, Tenaya Creek Brewery, Chicago Brewing bob@lvfnb.com missed, with a free buffet, your first beer free and all Company and Big Dog’s Brewing. BJ’s has the major craft beers selling for $5. Next on tap is its 2nd Annual beer styles covered with its own brews, with a light Strong Beer Festival, which will run from August calorie beer, blonde ale, Bavarian hefeweizen, red 12-14. All 20 of Aces & Ales’ taps will be devoted to ale, pale ale, brown ale, porter, imperial stout and its beers that are at least 7% abv, and all of the beer will be specialty or extremely rare beer. In addition to its current seasonals of an IPA and a Belgian-style witbier.

20 taps, jockey boxes will enable additional taps to be Beer Nugget poured, which will result in an opportunity to choose Ever since the from more than 70 different beers over the three days of the fest. In the meantime, Aces has an excellent happy Monte Carlo hour deal Monday-Friday from 4-7 p.m. with all drafts Brewpub stopped going for $4 and 50% off on all appetizers. For those brewing beer five playing the machines, $20 play will get you a free 14 years ago, it’s left oz. rib-eye steak dinner on Wednesdays and Saturdays. a bit of a void for locally brewed beer on the Vegas Brewers Expose Themselves Strip, but that’s now changing, as the The Pub at Monte Big Dog’s Brewing Company has made the cover of Carlo has expanded its beer list to more than 250 beers. the June/July issue of the Celebrator Beer News annual Local brews are well represented with 11 of its taps swimsuit edition for the 2nd year in a row. Celebrator’s pouring beer from Joseph James, Tenaya Creek and swimsuit edition (a spoof on Sports Illustrated’s version) features pictures of brewers and brewery Sin City Brewing. employees clad in swimsuits. The brewery wisely submitted a pic of marketing assistant Tanya Glenn, Beer Spotlight who just happens to be reading a copy of last year’s This month the spotlight shines on Big swimsuit edition. If you’re counting, for the 2nd year Dog’s El Perro Diablo, a beer that just in a row the photos were heavily dominated by Nevada happens to be its 666th batch of beer. This breweries, with six of the eight of breweries from devilish Belgian-style strong golden ale the Silver State, including Big Dog’s and Ellis Island is emboldened with Belgian pilsner and Brewery (Las Vegas), Boulder Dam Brewing (Boulder City), High Sierra Brewing (Carson City) and Silver wheat malt; Bohemian Saaz hops; Belgian Peak Brewery (Reno). Cheers to Nevada brewers candi sugar; black, white, green and red for exposing themselves to gain exposure for their peppercorns; and coriander. It’s fermented breweries! Look for the issue at your local brewpub or with a Belgian Ardennes yeast strain that helps fine beer bar. it obtain its hefty 9% abv. There’s a lot going on with this beer with a myriad of ingredients that New BJ’s Brewhouse BJ’s Restaurant & Brewhouse has opened its 3rd translates into an explosion of flavor. To experience location in Southern Nevada. The new brewhouse at this gem, visit one of the three Big Dog’s locations 5881 Centennial Center Blvd. near Ann Rd. and the (Craig & Rancho, Sahara & Torrey Pines and Owens 95 freeway is in the far northwest sector of the Valley. & Nellis).

BJ’s is evidently doing a lot of things right, for this is the chain’s 107th restaurant. This one has a fantastic As always, great beer happens in Vegas!

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IATE ADVISORY BOA RD SOC AS

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ACF Chefs of Las Vegas Chef of the Year Gala

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It’s time for the 32nd annual Jerry Berry Picnic!!!

An old fashioned BBQ with special guest Max Daffner

Come out and enjoy the evening with BBQ Steak, Chicken and all the fixins, live music and BIG RAFFLE PRIZES!!!

Tuesday, September 13, 2011 6 PM – 10 PM St. John the Baptist Greek Orthodox Church 5300 El Camino Road at Hacienda Road

Tickets $30 at the door or available from Rick Albrecht 884-­‐2857, rcacoffee@hotmail.com All proceeds to benefit Culinary Student Scholarships for CSN and UNLV Hospitality Students.

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July 2011 I The Las Vegas Food & Beverage Professional

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