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Issue 7 Volume 19
US $3.95
Beat the heat this summer with The Keaton wines ... on ICE!!
July 2019
CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER
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WELCOME BACK TO OUR JULY 2019 ISSUE of The Las Vegas Food & Beverage Professional where we welcome in the hot summer season. For the next few months we will experience our hunger requirements at a slower or lighter pace, due to the heat. But never fear, with a lighter appetite we can spend our time testing the neverending array of delicious beverages!
Cover
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ON A VERY HAPPY NOTE…As you may already know, I was diagnosed with cancer of the kidney earlier this year, and after what seemed a nightmare of tests, biopsy, procedures and blood sample testing, I was able to schedule the surgery to remove my entire kidney along with the cancer, on June 13. I’m still here, less one kidney, and felling better daily. I just wanted to say Thank You, to all my Friends, Family and Associates who stepped up and offered their help. And a special “Thank You” to my Publication Team who didn’t miss a beat when I was down and out…and stepped right in to get things done: Thanks, Juanita & Bob...and I can now actually say that I am a cancer survivor! COVER FEATURE by Ben Brown has compiled a great article on The Keaton wines where Diane Keaton encourages consumers to drink her wine the way that she would: over ice. Wine, over ice? Such a statement would typically cause sommeliers across the globe to sound the alarms, and restaurant beverage directors to simply silence themselves and shake their heads in disbelief. But this is not your typical wine, conceptualized by not your typical wine aficionado. “Drink it the way YOU like it!” exclaims Diane Keaton. “Who cares what anyone else thinks!” What’s Brewing by our own Editorial Director and well-known beer specialist Bob Barnes highlights what’s happening in our local beer community and covering the following: Big Dog’s Brewing Summer Beer Fest & Reggae Party, Matt Marino Named Director of Brewing Operations for Able Baker, Joseph James Personnel Changes and New Releases and CraftHaus Brewery Supports Local with Four Coffee Beer Collaborations. Chef’s Spotlight by Pat Evans features Lawry’s Executive Chef Dave Simmons who tells us: “This summer, Beverly Hills, our flagship location for 82 years, is launching their revitalization menu and that’s a very broad, more typical steakhouse menu than our previous single entree. I’m looking forward to being a big part in launching that menu. Here I am, 63 years old, cooking for more than 50 years and I feel very blessed I’m able to do what I’m doing, and what I’ve done.” The Nevada Restaurant Association brings us a report by the National Restaurant Association on what restaurants are doing to save energy and water, cut waste and promote their sustainability steps. The report describes how restaurants of all types are conserving resources, reducing waste and connecting with environmentallyaware guests. Check out the report for the entire story… CHEERS! MIKE FRYER SR EDITOR/PUBLISHER
Page 4 Hot off the Grill!
Page 14 Twinkle Toast Vino de La Strega
Page 5 Wine Talk with Alice Swift Playing Mind Tricks: The Influences of Wine Packaging
Page 16 COVER FEATURE Beat the heat this summer with The Keaton wines ... on ICE!!
Page 27 Chef Talk Save the Fish
Page 7 Front & Back of the House A Love Story of Sorts
Page 18 Dishing It with Sk Delph
Page 28 Product Review
Page 20 Casanova, a Hidden Gem at The Venetian Resort in Las Vegas
Page 29 Nevada Restaurant Association Report by National Restaurant Association - What Restaurants Are Doing to Save Energy and Water, Cut Waste and Promote Their Sustainability Steps
Page 10 Spirits Confidential with Max Solano Around The World with Gin Part 1 of 2
www.lvfnbpro.com
Page 26 May I Recommend... Aureole
Page 6 What’s Brewing
Page 8 Brett’s Vegas View
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Page 15 Chef Spotlight Dave Simmons
Page 25 Human Resources Insights Change. Why are We so Fearful of It!? What’s in Store?
Page 22 Best of the Best
Page 11 Original Cocktail Club
Page 23 The Bottom Line The Importance of a Phone Number
Page 12 What’s Cooking
Page 24 USBG Las Vegas
Page 30 Events Ad Index
July 2019 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com
HOT OFF THE GRILL!
Mike Fryer
Sr. Editor/Publisher
Renowned local chef Nicole Brisson has loads of accolades and accomplishments, including being the first female chef to become executive chef of an Eataly in America, the first chef appointed to Southern Nevada Health District’s board of directors, serving as culinary director of the Batali Vegas restaurants and being a Dom Perignon Award of Excellence Honoree at the 2019 UNLVino. Now she has teamed up with restaurateur Andy Hooper to open her first restaurant, Locale, in Mountain’s Edge on Blue Diamond Rd. just west of Buffalo. This new meat-centric Italian eatery, in contrast to the restaurants on the Strip Chef Nicole has worked at the past 15+ years, offers quite reasonable price points and is more proof that great dining has become easy to find in the burbs. Our LVFNBPro team is thrilled for Chef Nicole and wish her much success.
Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
Bob Barnes
Editorial Director bob@lvfnb.com
Juanita Fryer
Adam Rains
Assistant To Sr. Editor ACF Chefs Liasion/Journalist juanita.fryer@lvfnb.com
Beverage Editor adam.rains@lvfnb.com
Our journalists Elaine and Scott Harris, pictured here with Chef German Castellano, stopped in at Casanova and gave it their stamp of approval. To find out all about this hidden gem at The Venetian, read their article on page 20.
Juanita Aiello Creative Director juanita@lvfnb.com
Advertising sales@lvfnb.com
Article Submissions/Suggestions articles@lvfnb.com
Calendar Submissions calendar@lvfnb.com
Website webmaster@lvfnb.com
Press Relase Submissions news@lvfnb.com
General Information info@lvfnb.com
@lvfnb
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Journalist Wine Talk Alice Swift
Journalist The Bottom Line Ben Brown
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Best of the Best Shelley Stepanek
Journalist UNLV Epicurean Society Savannah Reeves
Journalist May I Recommend... Blake Myers
Journalist The Restaurant Expert David Scott Peters
Journalist USBG Las Vegas Terry Clark
Journalist Front & Back of the House Gael Hees
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Don Chareunsy
Journalist Dishing It Sk Delph
Journalist Spirits Confidential Max Solano
Photographer Bill Bokelmann
Journalist Pat Evans
Photographer Joe Urcioli
Journalists Twinkle Toast Erin Cooper & Christine Vanover
Journalists Elaine and Scott Harris
Journalist HR Insights Linda Bernstein
4 The Las Vegas Food & Beverage Professional I July 2019
www.lvfnbpro.com
Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been writing Wine Talk since 2011, and has a passion for education and hospitality/F&B. In 2016, she obtained her Ph.D. in Hospitality Administration from UNLV and moved from the “ninth island” to the island of Oʻahu. She now works for Kamehameha Schools as an instructional designer/ project manager, and teaches part-time for UNLV’s William F. Harrah College of Hospitality. See more at www.aliceswift.com.
Playing Mind Tricks: The Influences of Wine Packaging
In recent years, there has been an increasing demand for wine in the United States. With that, the competition also increased with the growing number of wines in the market. So how does a wine stand out in the crowd of many? In terms of “first impressions” in a situation where a consumer cannot taste the wine itself, such as a retail shop or online store, the eyes typically are the first factor in purchasing decisions. Interesting enough, there has been research in many areas of the psychology of wine marketing and its ties to consumer preferences1. There have been studies that showed that people equate quality with various wine factors: label, appellation, organic/biodynamic designations, and of course, price. I’ve heard many observations based on visuals cues, like “Oh, this wine must be really good since it’s $100,” “This wine can’t be that good if it’s that cheap,” or even, “This wine looks like it’ll be good!” In 2013, David Schuemann (CF Brand Design) published the book 99 Bottles of Wine, which shares on 99 of their company’s most successful packaging designs and the inspiration and stories behind them. The wine consumer market has evolved over the years, and Schuemann shares on some of the strategies for success with these changing times. The first sentence of the CF Brand Design
philosophy states: “One of the keys to building and launching a successful brand is the ability to break through the ever-growing crowd of competitors.” (https://cfnapa.com/about) Producers have continued to seek innovative ways to attract consumers to their wines, and with technological advances, the efforts are getting more and more creative. In June of 2018, I wrote an article about mixed reality technology and how Treasury Wine Estates has embraced that technology to help set their wines apart. Wine packaging should be able to bridge the emotion and cognitive connections with people, and that can be done with specialized marketing strategies, such as storytelling and unique designs. Simple enhancements to a wine label can make a wine look more expensive than it actually is. Think about your entry level wines that have gold features or embossing. Typically, higher end wines tend to become more simple, neutral and straightforward… no fancy designs. Interesting, Schuemann explains that the more complex, “louder” labels work for your entry level wines (<$10 range). Every single portion of a wine’s packaging is well thought out and considered. From the label, to the description, the bottle choice, even the wine capsule/foil, it all makes a difference.
This isn’t even taking into account once a wine hits the retail shelves, where location, location, location becomes key. To learn more about the “behind the scenes” of wine brand design and marketing, check out the 2013 NPR special that covered the release of Schuemann’s book: https://n.pr/2pmZC1O. Fun fact: Schuemann shares that more seasoned wine consumers find that wine labels with critters on them find those wines to look “cheap.”
Wine Market Research Articles U.S. wine consumer preferences for bottle characteristics, back label extrinsic cues and wine composition: A conjoint analysis (https://bit.ly/322Lkpa) Marketing actions can modulate neural representations of experienced pleasantness (https://bit.ly/2IYKNNy)
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www.lvfnbpro.com
July 2019 I The Las Vegas Food & Beverage Professional 5
By Bob Barnes
what’s
BREWING
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
American Sour Ale made with Shiraz and Cabernet grape must and aged 22 months in red wine barrels, releasing mid to late August. He also advises to be on the lookout for a new year-round porter with 8 different variations of specialty ingredients, and lots of new draft-only one-off beers, which they will be sporadically pumping out throughout the year.
photo courtesy CraftHaus
CraftHaus Brewery Supports Local with Four Coffee Beer Collaborations
Big Dog’s Brewing Summer Beer Fest & Reggae Party
Mark your calendar for July 20. The next Big Dog’s Brewing quarterly beer fest will be its Summer Beer Fest & Reggae Party, held under the stars from 5-11 p.m. in the outdoor area of the Draft House at Craig Rd. and Rancho Dr. There will be live bands playing reggae throughout the night, BBQ platters and as always, more than 45 local, regional and international beers will be poured, including several from the host brewery. For the lineup of beers, visit www.bigdogsummerfest.com.
Matt Marino Named Director of Brewing Operations for Able Baker
photo courtesy Able Baker
Able Baker’s beers have been brewed at Joseph James for the past few years and the new Able Baker brewery in the Arts District is expected to open later this month or early August. Now more big news is that Matt Marino, who for many years has been a prominent member of the Southern Nevada brewing community, will be leaving Joseph James to take the same
Matt Marino, Director of Brewing Operations of Able Baker
position at Able Baker he’s held at Joseph James: Director of Brewing Operations. Matt will be handling the head brewer responsibilities as Able Baker Co-owner Randy Roehde continues to assist with the brewing side of the operation. Able Baker Co-owner James Manus said, “Matt has long been a well-respected and integral part of the Las Vegas brewing community and over the past 2 years, along with countless other outstanding individuals at Joseph James Brewing Co., has been instrumental in making Able Baker a reality. Matt will be a great source of knowledge and experience for our growing operation and his dedication to elevating Nevada's brewing culture is just another indicator of our fierce devotion to our great state.”
Joseph James Personnel Changes and New Releases
Of course, with the departure of Matt Marino, his brewer’s boots will need to be filled. Stepping into Matt’s position is Kyle Weniger, who will now wear two hats, as he merges his Head Brewer title with Director of Operations. Kyle says, “We have a pretty strong crew these days and I have no doubt that things will continue to run smoothly. Patrick Wong, currently our Cellarman, will be making the move up to Shift Brewer; and Mike Confair on the packaging side will be moving up to Cellarman.” Kyle also informed me of the beer releases in Joseph James’ near future. Releasing on July 12 is their Shower Sour, a dry-hopped Berliner Weisse; Chit Happens, a Hazy IPA with El Dorado, Azacca and Mosaic hops releasing July 19; Pils Ferda, a classic German-style Pils with a light dry hop addition of Hallertau Blanc and Huell Melon, releasing early August; and Cradle to the Grape, an
6 The Las Vegas Food & Beverage Professional I July 2019
Support for local is a popular and worthy theme and last month CraftHaus Brewery took supporting local to a new level. The Henderson-based brewery collaborated with Khoury’s Fine Wine & Spirits and four local coffee roasters to create four distinct coffee beers, which were released at Khoury’s on June 21 and at CraftHaus on June 22. I attended the tasting at CraftHaus and observed a line nearly out the door of coffee lovers waiting to experience coffee/beer nirvana. I’ve had many coffee beers over the years, and nearly all of them have been in stout versions, but these were all made from a golden ale base chosen by Head Brewer Cameron Fisher, which allowed for the subtle differences of each cold-brewed coffee to shine. Named Khoury’s Neighborhood CoffeeHaus, I found each to have its own unique coffee notes and it was interesting to see how each beer stood out from the others. Those wanting to take the coffee beers home had an option of purchasing a mixed four pack of each beer in 16-oz cans, and yet another local connection was the labels’ artwork created by local artist Damon Miller (aka Stray). The idea for this project came from Issa Khoury, co-owner of Khoury’s Fine Wine & Spirits and longtime supporter of local craft beer, who approached CraftHaus owners Dave and Wyndee Forrest. Khoury said, “We wanted to create a true local collaboration by bringing together the local craft beer and coffee communities and thought, what a better way than a local brewery, featuring four local roasters, sold at our locally focused bottle shop.” Patrons who showed up for the release were treated to a meet and greet with each local coffee roaster partner, which included Bad Owl, Dark Moon, Mothership and Vesta (which has an exclusive partnership with CraftHaus, providing the coffee for its Belgard Cold Brew Coffee Stout). Here’s to waking up and smelling the coffee… in your beer! As always, great beer happens in Vegas! www.lvfnbpro.com
Front & Back of the House
photo by Vance Fox
A Love Story of Sorts
By Gael Hees Gael Hees is a Las Vegas freelancer, specializing in written, graphic and audiovisual communications. She has written for national publications and has won numerous awards for tourism-related printed materials and videos, is accredited in public relations by the Public Relations Society of America and is a certified hospitality educator. gael.hees@icloud.com
Grant Turner added “restaurateur” to his list of careers when he fell in love–not with a chef or over-the-top foodie, but with a building. He originally purchased the property on Arizona Street in Boulder City with the intention of flipping it. But as he furthered explored the building, started learning its history, and started envisioning what it might look like, The Dillinger was created. Turner’s educational background is in finance and he has years of experience working for the family’s construction business, New Castle Construction. Restaurant management was not his forte. “I had worked in restaurants in high school and college, but I had no plans for keeping the space or getting into the restaurant business,” said Turner. “But I fell in love with the building. I absolutely love the walls and the concrete; it has so much character, so we had to keep it.” Turner had always thought that someday he would own a bar, but he envisioned that coming much later in life. Even then, he pictured it not so much as a job, but more of an avocation, paying others to run it. But life has a way of accelerating the best laid plans. Finding himself with two fulltime jobs, Turner still did almost all of the work himself on both the construction and business sides. He lost his financier partner shortly before opening and faced a decision–to sell the building and get out of restaurant ownership or persevere with the original plan. Operating on a shoestring, he was able to open the restaurant and keep it going until it started operating in the black. Later his father, Larry, joined the team to help expand the business. The restaurant was named The Dillinger for a multitude of reasons. First, the building had www.lvfnbpro.com
originally housed a bank. Second, Turner really liked the band, “The Dillinger Escape Plan,” and he’d always been a big John Dillinger fan. “It was a bank and he was a bank robber, so we ran with it,” said Turner. Menu development wasn’t a driving force for the design of the building as it is for some restaurants; in fact, it was almost an afterthought once much of the construction was complete. But that doesn’t mean that Turner didn’t have strong feelings about the restaurant’s offerings. “I’m a real foodie, having grown up traveling and eating good food,” said Turner. “Food was always a main interest for my family and the menu had to be interesting.” Eight years later, the menu still boasts a disarming array of tantalizing burgers with names like “The Bonnie,” “The Baby Face Nelson,” “The Capone” and “The Sticky Burger” (with peanut butter). In addition to interesting appetizers and salads, the bar lists more than fifty whiskies and several local brews on tap. According to Turner, “It (The Dillinger) has turned into a lifestyle. It just became a monster and took over. With block parties, and all the events that we do, it has set its roots and it’s just doing its own thing now–I’m just along for the ride.” No restaurateur has ever felt this way. Turner’s acquisition of FORGE Social House is another love story. He had walked his dog by this property almost every day and admired the building every time he passed. Finally, the property went on the market and the design dance began. This event venue has indoor and outdoor seating spaces, a separate bar area and full kitchen. The rustic, minimalist interior lends itself to any theme, and the public areas
flow easily, one into the other. Turner also has The Tap, because–according to him–“it was too good a deal to pass up.” Or it could be because he really likes running restaurants. This facility is on the street-side end of the newly purchased and remodeled Best Western in Boulder City on Nevada Way. The outdoor seating overlooks the street and has a view to the south and west. The indoor seating is spacious, and there is a room called “The Parlor” with a mix of antique couches and chairs and additional restaurant seating. The Parlor provides a space for live music and viewing of Golden Knights games. The Tap came into Turner’s life after he worked up the numbers on the hotel for a potential buyer, including value and costs for updating the property. That person didn’t end up with the property, but he met the current owner; they got along, and Turner found himself with a third space for feeding people and entertaining. Turner will tell you that there are days when you are losing money, employees (or you yourself) are grumpy, there is broken equipment, they are repaving the street in front of your restaurant, the vegetables you ordered didn’t come in… but just like a love story… when it works, oh, oh, oh, when it works… The Dillinger www.thedillinger.com The Tap www.thetapbc.com FORGE Social House www.forgesocialhouse.com
July 2019 I The Las Vegas Food & Beverage Professional 7
Brett’s
By Jackie Brett Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. Email: jackiebrett@cox.net
ENTERTAINMENT
Hong Kong’s Mott 32 on The Palazzo casino floor has introduced Dim Sum & Drink Sum featuring a fixed selection of dim sum, cocktails and wine 5–7 and 9–11 p.m. daily inside the bar and lounge. Hard Rock International debuted more than 20 new menu offerings globally including Hard Rock Cafe Las Vegas Strip spotlighting steak burgers headlined by the first edible 24-Karat Gold Leaf Steak Burger. Mexican-inspired casual restaurant Leticia’s Cocina & Cantina is open at Santa Fe Station with flavorful farm-to-table dishes. Executive chef–owner Dan Krohmer of Other Mama Hospitality opened his newest restaurant concept, Hatsumi, in the Fremont East District offering Japanese style hospitality and cuisine. Roy Choi launched limitless Korean BBQ with All-You-Can-Eat Mondays at his Best Friend restaurant inside Park MGM.
London’s West End’s “Potted Potter: The Unauthorized Harry Experience-A Parody by Dan and Jeff” opened in Bally’s Windows Showroom. The slapstick comedy combines all seven Harry Potter books into 70 minutes with favorite characters, props and a live Quidditch match. “Weird Al” Yankovic on his 2019 “Strings Attached” tour will visit The Smith Center Wednesday, Aug. 7 and feature a symphony orchestra. The Boxmasters with Billy Bob Thornton will ABOUT TOWN return to Las Vegas for a special performance at Rocks Lounge inside Red Rock Resort Saturday, Aug. 10. “America’s Got Talent” finalist Samuel J. Comroe will start a stand-up comedy residency Monday-Wednesday at the L.A. Comedy Club in the Dragon Room at The STRAT on Monday, July 8. Tokyo trio, BABYMETAL, who’ve opened for Lady Gaga on her U.S. tour, will appear at House of Blues inside Mandalay Bay Monday, Sept. 30. Wayne Newton celebrated his 60-year milestone performing in Las Vegas at Cleopatra’s Barge in Caesars Palace where he headlines Monday- The Chainsmokers in May and Steve Aoki Wednesday. in June each premiered their new six-minute musical Viva Vision light and sound shows at DINING Frites Las Vegas opened at Excalibur’s Castle the Fremont Street Experience, which run Walk Food Court with an Instagram-able food daily with existing shows while work in sections truck façade and serving French fries as creative is being done on the $32 million renovation to the canopy screen. meals. Downtown Los Angeles’ sixth+mill ristorante, New at the MGM Grand, The Hunger Games: pizzeria and bar will debut its first Las Vegas The Exhibition was awarded a Guinness World location in September at The Venetian in the Records title for having the Largest Interactive Grand Canal Shoppes. Touchscreen Display. The 60-foot wide display Real Awesome Food Truck’s Paul Samano and acts as an archer training experience providing Fergusons Downtown launched the new food guests with skills to “join the rebellion.” truck park at the Llama Lot on 9th and Fremont Hyde nightclub inside Bellagio is closing on every Friday-Saturday from 4 to 10 p.m. July 6. True Food Kitchen from Phoenix, Ariz., will The all-new integrated and immersive open next spring on the street level of The underwater-themed RE-MATCH bar and Forum Shops near the spiral escalator with an The LINQ Hotel + Experience are open. adjacent “True Bar.” The LINQ’s transformation now has hologram Chef, restaurateur, TV personality and author gaming, six virtual reality bays, high-tech casino Guy Fieri received a star on the Hollywood games, esports, live interactive, multi-stage Walk of Fame joining Wolfgang Puck and entertainment and the world’s largest digital art Bobby Flay. installation. 8 The Las Vegas Food & Beverage Professional I July 2019
The Plaza downtown continues upgrades with a $15 million transforming renovation of more than 100 hotel rooms and suites on the North Tower’s top floors.
Auric Symphony Park, the first residential development at Symphony Park downtown, broke ground for a luxury, mid-rise apartment community with ground-level retail and restaurants. The Neon Museum acquired Reed Whipple Cultural Center directly across the highway from the Neon Boneyard and will turn it into the centerpiece for an expansion development called Neon2020 and building named Ne10. First phase completion is slated for the first quarter of 2020. Discovery Children’s Museum opened its new summer traveling exhibit–Top Secret: License to Spy focusing on the science and technology of spying and espionage. Answering the call for a homey family-pet friendly longer stay property with a fully equipped kitchen, fitness center and laundry room is the brand-new 115-room Residence Inn by Marriott at The Place at Seven Hills in Henderson. The Downtowner, which opened in 1963 near the El Cortez, revealed its $2 million remodel with 88 renovated rooms, six-hole professional courtyard putting course and added full-service 24-hour bar, which doubles as a front desk checking in guests. Derek Stevens debuted his first Circa Sports location at the Golden Gate by launching the season-long Circa Sports Million Pro Football Contest offering $1.5 million in prizes. The new Galaxy Theatres Boulevard at the Boulevard Mall with Nevada’s first all-laser projection theatre and world’s first Sony Digital Cinema offers promotions all summer including Kid’s Summerfest through Aug. 26. The Basement is a live escape room experience at 3440 Polaris Ave., offering two experiences, “The Basement” and “The Study.” Mixed reality company, Nomadic, will join anchor tenant, Meow Wolf when the AREA15 experiential retail and entertainment complex center opens off I-15. The 33rd Annual Black & White Party benefitting Aid for AIDS of Nevada is set for Saturday, Aug. 10 at the Hard Rock resort 7 p.m.–1 a.m. www.lvfnbpro.com
•Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants •Owned and operated by a former chef with over 20 years of experience •Custom packed Herbs and Spices •Custom Spice Blends •Private labeling •Now Certified Kosher
SPIRITS CONFIDENTIAL with Max Solano Around The World with Gin Part 1 of 2
Let me start off by saying that, yes, I am typically known as the Brown Spirits guy! But, that does not mean that I do not appreciate well-made un-aged distilled beverages. Quite the contrary. Secretly, I have a very fond admiration, borderline love affair, with gin. You heard me, right, ladies and gentlemen…. GIN!! Now that we have just officially crossed over into summer, this is typically when I indulge in this very enjoyable and vast spirit category. In this first part we will travel across the globe and explore some of my favorite gins from the different geographical regions. So, what is gin, you ask? Gin is a distilled beverage typically produced from a base of grain spirits (but, not limited to) and always flavored with juniper berries and other botanicals. Surely, gin has a very deep and rich history starting with the Dutch in the 16th century, most likely, earlier. The Dutch were distilling their local style of spirit called Genever which had already been used for medicinal purposes for years. The saying “Dutch Courage” derived from when the Dutch would take swigs of this beverage to give them strength whilst on the battlefield.
By Max A. Solano Max Solano is a principal mixologist at Southern Glazer’s Wine & Spirits of Nevada and is considered one of the most respected and premier authorities in the West Coast on all matters whisky. He also serves as a Spirits Judge at the coveted New York World Wine & Spirits Competition, International Whisky Competition and world-renowned San Francisco World Spirits Competition.
After the Dutch introduced gin to the United Kingdom, it was England that embraced this spirit, and in turn, greatly impacted the English culture for the next three centuries, and, eventually, the rest of the world. TANQUERAY No. 10 (47.3% ABV)England/ Scotland I could never discuss gin, especially this London dry style, without including Tanqueray No. 10 in the conversation. With as many delicious and long-tenured brands produced in the United Kingdom, this particular expression is my goto! After all, there’s a reason why we retired this gin from the San Francisco World Spirits Competition, because it’s that good! Introduced in 2000, Tanqueray No. 10 is named after the “Tiny 10” pot still from which it is produced and undergoes a quadruple distillation process and made in small batches compared to the mainstream Tanqueray and its other expressions. Whole citrus fruit (lime, orange and grapefruit), not just the typical peels, are used, along with juniper, chamomile, coriander, licorice and angelica root. I recommend serving in a dry martini, Tom Collins or Gin Rickey.
10 The Las Vegas Food & Beverage Professional I July 2019
THE BOTANIST (46% ABV)- Scotland We know that whisky is king in Scotland, but feel consumers are not aware how popular gin is in this country, and that many different gins are produced here. The Botanist is the only gin produced on the Isle of Islay—you knowthe capital of heavily smoked whiskies! Or, as I call it “Peat Central.” This gin is produced using pot stills at the Bruichladdich distillery on the western bank of Loch Indaal. Although the botanicals are a closely guarded secret, we know that the Botanist uses a whopping 31 botanicals, 22 of which are locally foraged on the Isle of Islay. I enjoy this finesse style gin in a White Lady. DRUMSHANBO GUNPOWDER IRISH (43% ABV)- Ireland As a direct result from Ireland’s craft whisky distillery boom, we are seeing many other spirits from these same producers, including gin. One of the most intriguing to me is Drumshanbo Gunpowder tea gin. Gunpowder tea is so called because each tea leaf has been rolled into a small ball, reminiscent of gunpowder. It’s usually made with green tea www.lvfnbpro.com
leaves and it’s that special ingredient that gives this gin its name. This is a beautifully wellbalanced gin produced at the Shed Distillery in Drumshanbo, Ireland and aside from the tea, it is made with juniper, angelica root, coriander seed, orris root, meadowsweet, caraway seed, cardamom, lemon, grapefruit, Kaffir lime, star anise and Chinese gunpowder tea. This gin goes beautifully with an aromatic tonic, such as Fever Tree, or makes for an interesting Clover Club. ANTAGONIC (40% ABV)- Peru One of the more interesting gins is this gem from Peru. In this land where Pisco originated and is king (along with wines), it’s not common to see many other spirits categories. The Ron Cartavio distillery located in Cartavio, Peru produces some amazingly very well-valued rum orchestrated by Master Distiller, Federico Schulz, who studied under Don Pancho Fernandez, himself. One of Federico’s dreams was to create his own gin, so Antagonic was born. Distilled from 100% sugar cane molasses, over 50 proprietary botanicals are used in making this complexed and delicate spirit, most of which are sourced from the Brazilian rainforest. This gin works well in many cocktails, but just love it in a G&T, preferably Fever Tree elderflower tonic. RUTTE (43% ABV)- Holland The Rutte family has been making genever,
various gins and other spirits in Holland since 1872. Jan Rutte is the sixth generation distiller following in her family’s footsteps. This beautifully delicate and slightly citrus gin is made with juniper, coriander, angelica, orris root, cinnamon, fresh orange peel and fennel. One of their secrets is that they claim to peel the fresh oranges all by hand which helps give this gin a very unique floral and citrus character. I simply enjoy this gin over ice with a slice of orange or in a Negroni for its dry citrus character. SUNTORY ROKU (47% ABV)- Japan Japanese gin may be new to our market, but it’s definitely not a new fad. They have been distilling gin since shortly after World War II ended, but incorporate a refreshing and unique profile than traditional London dry style. I call this the flavored vodka drinker’s gin. The first gin released by Suntory, the name "Roku" is Japanese for "Six" which refers to the six Japanese botanicals used. Sakura flower (cherry blossoms), sakura leaf (cherry leaf), sencha tea (green tea), Gyokuro tea (refined green tea), sanshō pepper and yuzu are utilized along with eight other traditional gin botanicals. The gin is distilled using a selection of different pot stills. This gin is fun to sip on over ice with a splash of soda and slice of meyer lemon or, dare I say, in a Cosmopolitan in lieu of citrus vodka.
LIGHTHOUSE (42% ABV)- New Zealand The Lighthouse distillery was established in 2005 by Neil Catherall and is now owned by our own Las Vegas Golden Knights owner, Bill Foley. Lighthouse Gin’s inspiration came from the Cape Palliser Lighthouse at the southernmost tip of the North Island of New Zealand. With the famous lighthouse in mind, founder and Master Distiller, Neil Catherall, spent several years researching and experimenting with a variety of native botanicals, including fresh zest from New Zealand-grown navel oranges and Yen Ben lemons, to create a unique small batch gin. During his years of research, Neil designed a 200-litre copper still from scratch and had it built by the local craftsmen. With his custom still built and his unique botanical formula complete, Neil went to work crafting the first batches of Lighthouse gin. Since then, Rachel Hall was added to the team to assist Neil with meeting production demand. I would recommend using Lighthouse in some fun classics such as the Singapore Sling, Aviation, Ramos Gin Fizz and Monkey Gland. Gin has evolved greatly and vastly and has become a mainstream spirit worldwide. In Part 2, we will take advantage of the craft distillery boom and delve into some of my favorite North American gins… ‘Til then! ~ Cheers!
By Pat Evans Pat Evans is a writer based in Las Vegas and Grand Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way. Twitter: @patevans Instagram: @patrickmevans
Fans of happy hours can let out a sigh of relief as Original Cocktail Club has set out to extend the promotion at restaurants and bars. With a family full of foodies and cocktail lovers and always wanting to be a business owner, Jess Horan set out to help fill empty tables at restaurants. And, of course, make it happy hour all the time. “We love to go out to eat,” Horan said. “And I figured there has to be a way to help out the restaurants I love to go to.” Naturally, she launched the company. As part of the Original Cocktail Club, members can receive discounts at more than 35 restaurants in the Las Vegas area, including Andiron, Honey Salt, Ferraro’s, Firefly and Tacos & Beer. The club also added Evel Pie and Bajamar in May. The Original Cocktail Club helps connect restaurants with customers seeking out a deal, and participating restaurants offer halfoff alcohol during the selected periods of participation, generally slotted in early bird, all day or dinner. All day means members can use the happy hour deals all day, including
lunch. Dinner means they participate during regular dinner hours and early bird reservations must be seated prior to 6:30 p.m. Partner restaurants are able to select the day and time their deals run so the happy hour program can better fill out slow nights. On the customer side, sign-up is through a website and an app is downloaded, which shows what’s available each day. A searchable feature allows customers to filter by day, price and cuisine, then make a reservation for one of the restaurant’s designated times, check in on the app and show the server. To receive the half-off drinks, a meal must be purchased. “One of the things we pride ourselves on is helping get new people into restaurants,” Horan said. “It’s good for the restaurants, and it’s essentially incremental revenue. So it gets people in the door, filling empty tables with a full meal and half-off drinks. But with the margin on alcohol, they’re making money.” So far, the more than 30 participating restaurants in Las Vegas is the extent of the Original Cocktail Club, but Horan said there are hopes for eventual expansion to places
like Southern California and other major metropolitan areas, but it all comes with growing a business. Original Cocktail Club is free for bars and restaurants, and charges a $14.95 monthly flat fee for customers. “If you go out to eat once a month and get two cocktails, it pays for itself,” Horan said.
For more info or to sign up, visit originalcocktailclub.com. www.lvfnbpro.com
July 2019 I The Las Vegas Food & Beverage Professional 11
By Bob Barnes
What’s Cooking
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
James Trees Brings His Mastery of Italian Cuisine to Tivoli Village Congrats are in order to Chef James Trees on the opening of his new restaurant, Ada’s. The CIA graduate and Las Vegas native has made quite a name for himself with his mastery of culinary techniques and dynamic flavors at his acclaimed Italian spot Esther’s Kitchen in the Las Vegas Arts District. It has become a critical part of our local dining scene and garnered a huge accolade by being selected one of the Gayot 2018 Top 10 New Restaurants in the US. Now Chef has ventured into the burbs, as this new pizza- and ice cream-focused eatery is situated in Tivoli Village just steps from valet, the parking garage and nearly across the street from Brio. The design is quite eye-catching, with original artwork by local painter Heather Grace of trees (naturally) with 3-D leaves and hummingbirds, wicker basket light shades, an open kitchen where you can easily view all the action, wood tables and chairs, large windows and both indoor and shaded outdoor seating. The all-day menu features appetizers of which the housemade bread—yes, the same wonderful sourdough found at Esther’s—with options of adding burrata or anchovy butter, is a must-have. Other great starters are polpette—meatballs with basil ricotta and more of that delicious charred bread; and arancini with summer corn, truffle and chili. Salads are highlighted by the little gems: Bradley’s Caesar with croutons and chili oil; market salad, which dazzles with peaches, hazelnut, ricotta and mustards; and chopped, which the menu list as having all the things, including meat, cheese and olive brine. Pasta dishes are what have made Chef Trees famous, so you’d be missing out if you didn’t have at least one, such as chitarra—carbonara, egg yolk, guanciale and peas; and my favorite: gemmelli pistachio pesto with lemon zest, peas and pecorino. The aforementioned delights are well worth showing up for, but this eatery specializes in a wide range of designer pizza creations you likely have never seen anywhere else, enhanced with non-traditional ingredients like foie gras, quail eggs, salt cod, clams, white asparagus and charred fennel. Lovers of all things duck will be in paradise with a pie featuring duck confit, duck fat and each slice containing a generous slice of seared foie gras. Some more of my faves are the bacon + egg with fontina, quail eggs and caramelized onion; chicken pesto with chicken, pinenut pesto and smoked scamorza (an Italian cheese); and mushroom—a white pie with tallegio + fontina and charred kale. The grand finale is also the sole reason many make their way here: a dozen varieties of house-made ice cream with culinary flavors. The options include peach & ricotta (you have to try it to appreciate it!), balsamic strawberry & buttermilk, Saturday morning cereal and Vesta white coffee & chocolate, which can be enjoyed in a showstopping bruleed banana split, by the scoop or in sundaes with a range of toppings like blackberry port compote, caramel popcorn bark, pine nut brittle and Luxardo cherries.
Photos by Joe Urcioli
In case you were wondering, while Esther’s is named for Chef Trees’ late great aunt, a huge supporter of the talented chef who wrote the check that sent him to the Culinary Institute of America-Hyde Park, Ada’s is named for Ada Coleman, the first female head bartender of the legendary Savoy hotel in London during the golden era. As a testament to the ground-breaking bartender, during dinner service Ada’s features roaming bar carts offering tailored gin & tonic cocktails tableside. The wine list, comprised mainly of Italian wines, mirrors the food menu, with suggested wines listed for each section of the menu, such as the Rosato Toscano Sangiovese paired with snacks and the Cortese di Gavi with pizza; and craft beer fans will appreciate the likes of Stillwater Artisinal Action Bronson’s 7000 Moscat Sour and locally brewed CraftHaus Belgard Coffee Stout. Hurray for Chef Trees and for the people in the Summerlin area, who now can save a bundle on gas by having a much shorter drive to enjoy Chef’s wonderfulness! Ada’s is open daily from 11 a.m.-11 p.m. www.adaslv.com 12 The Las Vegas Food & Beverage Professional I July 2019
www.lvfnbpro.com
Save Your Money on a Trip to the Caribbean and Instead Make Your Way to DW Bistro Making a visit to DW Bistro has been on my short list for several months, and fortunately for me, I finally made my way to its location in the Gramercy at Russell and the 215 Freeway to check it out. Owner Bryce Krausman proved to be an excellent host, and told me his restaurant has been open for 9 years, first on Fort Apache in the former space of the now-closed Andre’s Bistro, and now at its current home in the Gramercy, where it has flourished for the past two and a half years.
Be advised you should save room for dessert, which during my visit featured the restaurant’s best-selling DW carrot cake with pineapple macadamia nut, coconut crème frosting and mango puree; and peanut butter chocolate mousse pie. Being a beer guy, I was pleased with some unusual choices like 21st Amendment Marooned on Hog Island Stout, Evil Twin Molotov Cocktail Imperial IPA and the provocative-named Midnight Sun Panty Peeler Tripel. Wine lovers will find several choices mainly from CA, OR and France, such as Schug Sauvignon Blanc from Sonoma Coast and Justin Vineyards Cabernet Sauvignon from Paso Robles, CA. Cocktail fans aren’t left out, with a bevy of choices such as Jamaican Mule with Grey Goose Melon Vodka and fresh apricot muddled with mint and ginger syrup topped with Jamaican ginger beer and sparkling wine. Those looking for a deal need to look no further, for DW Bistro’s happy hour served at the bar and patio Tue.-Fri. from 3-8 p.m. offers the ridiculously low price of $3 drafts, along with $5 well drinks and $8 wines, cocktails and bites, which include no less than 17 wines, five cocktails and bites including chicken flautas, lamb meatballs, jerk chicken wings, Hatch chile mac and cheese and jerk pork tacos. DW offers brunch on Sat.-Sun. from 10-3. The restaurant is closed on Monday and Sunday nights and open Tue.-Thu. 11-9, Fri. 11-10, Sat. 10-10 and Sun. 11-3.
photo courtesy DW Bistro
The menu features Southwest-, New Mexico- and Caribbean-influenced cuisine, such as pesto torte made from goat cheese, pesto, macadamia nuts and chili oil; and Spanish chorizo and shrimp served with fresh tomato, roasted garlic, lemon beurre blanc, basil, lavash and crostino crackers in a broth so tasty I would slurp it from the bowl if no one was looking. Another great choice is the DW Bowls, my favorite of which is the Jamaican chicken curry with jidori chicken, seasonal vegetables, coconut cream, couscous (or rice) and imported curry. Entrees feature choices of Scottish salmon, jerk filet, fried chicken, shrimp tagliatelle, house-made agnolotti with short rib and fish of the day.
photos by Adam Frazier
I was immediately drawn to a stunning gold-hued grand piano, which Bryce informed me he recently purchased at an auction. It happens to have belonged to Lady Gaga and Mark Bronson and will be occasionally used for live music, but if nothing else, it’s a beautiful part of the décor. In addition, the feel of the room is open, bright and colorful, enhanced by floorto-ceiling windows allowing for ample natural light and a cheerful orange and white motif, an industrial white ceiling and semi-open kitchen.
dwbistro.com
Block 16 Urban Food Hall at The Cosmopolitan
While you sit at the bar a sushi chef prepares your rolls, which ideally should be consumed as soon as they are handed to you. For the ultimate experience I recommend the Highroller, which includes six rolls: salmon, yellowtail, bay scallop, lobster, toro and spicy tuna, for $35. Or you can order them individually ranging from $6-$8, a threesome for $16 or foursome for $22. In addition to Tekka Bar, other eateries within the Block 16 Urban Food Hall are Vegas outposts of popular eateries from across the US: Nashville’s renowned Southern chicken joint Hattie B’s Hot Chicken, James Beard Award-winning Chef Andy Ricker’s Pok Pok Wing from Portland, New Orleans cult favorite District Donuts. Sliders. Brew., Portland Chef Rick Gencarelli’s over-the-top sandwich shop Lardo and NYC tequila and mescal cocktail bar Ghost Donkey. The six venues provide a lot of options to fit one’s mood and as they are all situated in one area you can easily indulge in more than one type of cuisine. All are overseen by our friend, Chef de Cuisine John Courtney, who manages the kitchens; and Senior Manager of the Urban Food Hall, Patrick White. www.lvfnbpro.com
photos courtesy The Cosmopolitan of Las Vegas
I finally made it out to the Block 16 Urban Food Hall at The Cosmopolitan, which opened in August of 2018. My destination was Tekka Bar, which specializes in hand-rolled sushi. The menu includes a bevy of hand rolls, one sashimi (Yellowtail Serrano); and on tap, two teas on nitro (Sencha Green Tea and Matcha Green Tea), a Suntori draft sake, Kirin Ichiban, their specialty Obon Cocktail (a mix of Yuzu Vodka, ginger soju, lime juice and cucumber soda) and one of my all-time favorite Japanese craft beers: Hitachino Nest White Ale.
July 2019 I The Las Vegas Food & Beverage Professional 13
Twinkle Toast Vino de La Strega
By Erin Cooper & Christine Vanover Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus. Both women are Territory Managers for the Resort Wine Team at Southern Glazer’s Wine & Spirits, members of Women Gone Wine and the founders of Twinkle Toast. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV
blind” environment and I have always believed that women have better palates for tasting wine than men anyway! What prompted you to join the La Strega team? Honestly, it was Gina’s passion for cooking and teaching. I love being a part of a chef/sommelier team that is focused on service and helping others in the industry grow. And.... she may have bribed me. How did you approach the creation of the wine list? I wanted to support the local community in every sense. I have worked with so many wine vendors over the years and it was important to me to give back to each one. I also listened to what the community of Summerlin wants to drink. The wine list is very personal to me. From the first vineyard I visited, to a place I spent time at in Italy, each and every bottle tells a story. What has most surprised you about the wine preferences of the Summerlin community?
photo by Erincooperphotography.com
I feel the community has been very open and excited about our wine list. I was a little scared it was too “cork dorky” for them but I have found that they love it. I get excited to make new additions to the list knowing that I’ll get to talk about them all night. I also keep certain regulars, and their preferences, in mind when making changes. How does this list differ from ones you have worked with on the Las Vegas Strip? I wanted to truly explain the story of myself and of Gina’s food. I love telling the stories behind the wines and their makers. Our wine list is very personal to Gina and me. A lot of love and hard work went into creating it. We are happy to see a continuous trend of independent restaurant concepts emerging in the communities that surround the infamous Las Vegas Boulevard but that are by no means “on the Strip.” La Strega recently took over the former Due Forni space in Summerlin and has been delighting taste buds since its opening on February 27, 2019. We recently caught up with La Strega’s Sommelier, Stephanie Torres, to discuss the creation and maintenance of its wine program, as well as her perspective on being a woman in an industry that is still very maledominated. Where did the concept for La Strega begin? It came from Gina Marinelli, the owner and chef. She wanted to highlight strong females in the best Italian light. La Strega means “the witch,” and she is essentially the caretaker for everyone. Gina wanted to exude that with the room, the food and our staff. La Strega would not be possible without Gina and her passion for cooking and wanting to preach the authenticity of Italy. What makes this restaurant extra special for me, is that I get to work with a best friend. We only hope that everyone who comes in can feel that dynamic and energy. Each night you can see us at the line chatting, yelling or laughing. It makes for a homey feeling. How long have you been working in the food and beverage industry? I have lived and worked in the food and beverage industry since I moved to Las Vegas in 1999. It is my passion and love. What has been your favorite part of being a woman in a male dominated career/industry? The biggest thing for me was to break in and prove myself over the years. I truly believe this industry has evolved to become a “gender
14 The Las Vegas Food & Beverage Professional I July 2019
How often does your list change? I am blessed to be able to print in-house, so the list typically changes a couple of times a week. Which dishes are the top standouts for you and which wines or varietals pair best with them? Her Stracci pasta with beef cheek and wild mushroom paired with our Primitivo Concura is awesome. Our stuffed whole fish with lemon basil dill paired with Labor Wines Pinot Noir is off the charts as well. What is your corkage policy and how did you determine what it would be? It is $12. I believe that it is super fair and enables people to bring in that special bottle they want to enjoy with our awesome food. Do you have any new promotions in the works? Yes! We are doing a happy hour, or aperitivo party, Tuesday through Friday from 3-5 p.m. On June 21, we are participating in the Guest Chef Takeover at the Las Vegas Ballpark. It will be great! We will do anything we can to get more involved in the community. If you had to choose a varietal that best exemplifies the personality of Chef Gina Marinelli, which would it be and why? Hands down primitivo. She is big and bold in her career as a chef but when you pull back the layers, there is a sweetness and that is what makes her awesome! La Strega, 3555 S. Town Center Drive 702-722-2099 Open daily from 5 to 10 p.m. www.lvfnbpro.com
Chef Spotlight Dave Simmons said he tends to get a sevenyear itch. The span is how long he stayed at his previous two gigs, but as he’s surpassed the seven-year mark as executive chef at Lawry’s Prime Rib, he’s pretty comfortable. At 63 years old, Simmons has been around the restaurant business since he was 5 when his parents bought their first restaurant. At Lawry’s he’s found a place that’s comfortable enough, with just enough innovation to keep things new as he keeps an eye looking forward. What was your progression in the family business? When my brother and I came home from school, we’d just go to the restaurant, a burger joint. There was a back room; that’s where we would hang out and do our homework. The biggest responsibility I had from 5 to 7 was folding to-go boxes. Every now and then, I could draw a root beer. This is going back 58 years and back in those days we had the root beer barrel, and it had a tap on it. Where’s that step you knew it was your career? At age 7, we moved to Southern California and bought another burger joint. That’s when I got to be the owner of the root beer barrel. They gave us something in the restaurant to keep us interested in and we took care of that. They had several little places like that: chicken and shrimp joints, donut shops. So I learned to peel shrimp and potatoes. But they sold them and my dad went to work for Howard Johnson, and ran the restaurant across the street from Disneyland, the busiest one. He was always at work, so I asked can I come to work. So I spent the weekends doing that. Long days, 6 a.m. to 9 p.m. After graduating high school, one afternoon looking at Disneyland, I said I don’t know what I’m doing with the rest of my life, but I know I’ll always earn a living no matter where I go. I progressed and became a restaurant manager at Howard Johnson and at that time they (managers) ran the kitchen too. Finally in my early 20s, I moved up to Salt Lake City, transferred up there. I was a snow skier and decided I’ll transfer up there and ski while working, but by my early 30s, I decided I needed to make a decision of what am I doing the rest of my life? Well, I’m already doing it and love it and I’ll just keep doing it. How’s your experience been at Lawry’s? When I was at Gallagher’s Steakhouse [at New York New York], I burned through the cooks. We did 15 million in revenue, cooking all steaks in big mesquite broilers and it was hot, really hot. So I burned through the line cooks, so I’d go on to Craig’s List and would see this ad for executive chef at a steak house. www.lvfnbpro.com
Twitter: @patevans Instagram: @patrickmevans
photo courtesy Dave Simmons
Dave Simmons
By Pat Evans Pat Evans is a writer based in Las Vegas and Grand Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.
I’d been there for seven years, I tend to get seven-year itch. I didn’t think much of it, few weeks later, all of a sudden they put a name to it. I’m familiar with Lawry’s and said, ‘Shoot this ad’s been up a couple months, well, I’ll just throw my hat in.’ Two and half months later, interviews and tasting, they offer me a job—prime rib that’s putting me out to pasture, I don’t know if I’m ready for that but it turned out to be very different: private parties, banquets, receptions, we have all those meals I get to deal with. Then they told me they wanted to expand the menu. Shoot that’d be great at such an iconic name as Lawry’s after 80 years to help change the menu. We’ve been busy doing that, adding to the menu, evolving the whole thing. What’s the best way to enjoy Lawry’s? The best way to enjoy Lawry’s is to enjoy it often, number one. Make sure your first
experience is with the prime rib cart, that’s where it all started, what we’re known for. My goal with that is get people here for that experience but get them coming back culinary experience. People love the dining room, but let’s face it, you can only eat prime rib so often, it’s looked at as a specialty type meal, so we’ve tried to add some fun things to the menu. You said you have a seven-year itch, what’s next? This summer, Beverly Hills is our flagship location, been 82 years, they’re launching their revitalization menu and that’s a very broad, more typical steakhouse menu than our previous single entree. I’m looking forward to being a big part in launching that menu. Here I am, 63 years old, cooking for more than 50 years and I feel very blessed I’m able to do what I’m doing, and what I’ve done.
July 2019 I The Las Vegas Food & Beverage Professional 15
Beat the heat this summer with The Keaton wines ... on ICE!! By Ben Brown | Cover photo by Jesse Stone
“It’s not fancy, but neither am I!” ~ Diane Keaton Renowned actress, director, producer, author and singer Diane Keaton says it like it is. Her slogan is a perfect fit for her personal wine label, ‘The Keaton.’ It’s hard to imagine a wine label embodying the persona of its founder, but The Keaton does just that. There’s an attitude that speaks to all that’s fun-loving and easy-going, being yourself and rising above anything that others may think. It’s a warm, welcoming voice glowing of energy with a heartfelt undertone. It’s a presence that welcomes all, inviting you to kick off your shoes and just relax, because in Keaton’s realm, everyone is on an equal playing field. The Keaton may be a celebrity wine label, but it’s a far from the posh, showy brands one might associate with such a big name. The Keaton, like its namesake, is all-encompassing. First debuting in 2015, The Keaton is available as a red and a white, both blends. A number of factors back up the brand’s accessibility and carefree nature, but two truly rise to the top. First, both wines retail for around $15 and can be found across a number of major retailers. Second, Diane encourages consumers to drink her wine the way that she would: over ice. Wine, over ice? Such a statement would typically cause sommeliers across the globe to sound the alarms, and restaurant beverage directors to simply silence themselves and shake their heads in disbelief. But this is not your typical wine, conceptualized by not your typical wine aficionado. “Drink it the way YOU like it!” exclaimed Diane Keaton. “Who cares what anyone else thinks!” She’s become quite accustomed to defending her preference for wine over ice. The habit originated in the 1970s, when Keaton was living in New York. Her apartment didn’t have air conditioning, so she would retreat to her balcony to cool off. One day she simply thought about trying a glass of wine on ice to help with the process, and the practice stuck. 16 The Las Vegas Food & Beverage Professional I July 2019
Drinking wine on ice indirectly fueled the naming of the wine label as well. As Keaton explains, ‘The Keaton’ isn’t entirely focused on the wine itself, but rather the style in which it’s consumed. “It all started on The Ellen Show,” Keaton said. “[Ellen] likes to tease me about drinking my wine on ice. She always [brought] me a chilled glass of wine with lots of ice and one time she surprised me with an engraved glass with ‘The Keaton’ on it. Then I heard that people would go into bars and order a ‘Keaton’ and it was known to bartenders that that meant wine on ice. I’m grateful to Ellen and the rest is history.” Keaton is also quick to note another one of her wine’s favorite features: the twist-off cap. “Easy access!” Keaton exclaimed, and went on to discuss how she aims for her wine to be geared toward the fun of life. “Who doesn’t love the social element around enjoying a great bottle of wine, whether with friends, co-workers or even after a long day of work alone!” And while Keaton didn’t exactly grow up in the wine business, she was fortunate to meet with a number of seasoned professionals who helped her realize her vision, such as Bruce Hunter, Managing Director of Shaw-Ross International Importers. “We were fortunate to meet Bruce and he understood how I felt about wine, and creating a wine that would taste great on ice or without ice,” Keaton said. “To be honest, I enjoyed the creating of the label the most, since I’m a visual person.” To create the perfect blend, Keaton made her way to Northern California, where she worked with winemaker Bob Pepi, owner and winemaker at Robert Pepi Winery in Napa Valley. With more than 40 harvests of experience, numerous 90+ point ratings, two Wine Spectator “top 100 wines of the year” recognitions and a “Cellar Selection” designation, Pepi’s expertise helped bring The Keaton to life, with plenty of entertainment along the way. “He knew I wanted wine that was more on the “sweeter” side, but apparently that is an incorrect www.lvfnbpro.com
way of saying what I truly wanted,” Keaton said. “We had fun taste testing until we finally had the perfect blend for me…or for us!” The Keaton Red combines Zinfandel, Syrah and Petite Sirah, all sourced from North Coast California. Tasting notes consist of strawberries, raspberries, plum and baking spices. Tanins are rich but restrained, with a lingering finish. The Keaton White blends Verdelho (Paso Robles), Pinot Grigio (Sonoma Valley) and Riesling (Mendocino). The nose is largely floral with a touch of spice, while the palate is fullbodied, slightly off dry, and contains a good balance of acidity. To manage the day-to-day for the wine’s production and marketing, Keaton works with a small team. She describes them as “Passionate about wine, which makes for great collaborating.” But of course, Keaton does a great job of marketing her wine herself. Among many PR splashes, Keaton made a big one when she whipped out a bottle of The Keaton Red on Jimmy Kimmel Live and took a swig straight from the nozzle. Revisiting her tagline, Keaton was adamant about The Keaton being an everyday brand that was within reach for a broad range of people. “I wanted [my wine] to be accessible with no frills,” Keaton said. “And we successfully accomplished that. Both of the wines have a big taste without a big budget. Now that is what I find attractive!” She took the same stance in discussing her target customer, which doesn’t come with many limitations, as it would with most other brands. “You, me, everyone!” she said. “I get lots of requests on my Instagram from people in Brazil and London. I guess it’s not that easy to get wine over the state lines. I wish it was easier!” She’s also adamant about her use of all-caps in her branding—She claims that she’s not looking www.lvfnbpro.com
to emphasize tone or emotion, but rather she just prefers the way that capital letters look. Another critical driver of The Keaton is its charitable component. A portion of the proceeds from The Keaton go toward the Alzheimer’s study at Cleveland Clinic Lou Ruvo Center for Brain Health. “My mother suffered with Alzheimer and my father had an inoperable brain tumor,” Keaton said. “Obviously both were huge losses for me, and both are indirectly brain related. I support all doctors that are trying to get rid of these horrible brain diseases and hopefully one day we will find a cure.” Of course, wine isn’t the only thing that’s on Keaton’s plate [or rather, in her glass]. At 73, she holds an active lifestyle that includes no shortage of commitments, with a mindset constantly looking toward creating something new and different. The Keaton, however, remains a priority and she strives to promote her wine brand whenever possible. “I would drive my car all over this country if I could to promote the wine,” she said. “But it isn’t that easy. Honestly I would love to see it expand into more markets.” International expansion is certainly a hurdle to cross, and whether The Keaton will end up on shelves in London, Brazil or any other markets that have expressed demand is up in the air. Regardless, when it comes to the future of her wine label, Keaton wants it to be as universal as the customer it’s intended for, with the potential for additions to the line. “[I want The Keaton to be] Everywhere possible!” she said. “Grocery stores, poured at your local bar, more restaurants, you name it. And maybe even some newer wines under my label. What do you think about La De Da Rose next? On ice, of course!” The Keaton remains an intriguing case study in
wine and marketing, and at four years strong, a proven example of how reaching the masses with an everyday product can bear as much fruit [and often more] than the elite lines with price tags to match. Keaton could have easily gone the other way, and that wouldn’t have been a bad thing. It just wouldn’t necessarily have been ‘her.’ Because some people aren’t afraid to crack open a wine with a twist off cap and pour it over ice. “It’s up to you! Don’t listen to anyone. Enjoy it the way you like it…PERIOD,” Keaton said. There’s the all-caps again. Thanks to Keaton, far more people are willing to take the plunge and try the unconventional practice themselves, Keaton’s instructions being the perfect excuse to fall back on. And as the peak of summer approaches, a number of patrons are undoubtedly enjoying The Keaton, over ice, as they escape their air conditioningdeprived apartments and overlook the sweltering city from their balconies.
July 2019 I The Las Vegas Food & Beverage Professional 17
By Sk Delph Sk Delph knows her way around food and wine, not necessarily in that order, having lived and traveled from Sonoma, California to Boston and back to Vegas for the last fourteen years with her chef husband, turned GM here in Vegas. She has been published in various short story anthologies and is currently working on her first novel.
DISHING IT
photos by Sk Delph
with Sk Delph
Lip Smacking Foodie Tours ‘An Exceptional Experience’ “Breaking bread and sharing food and drink, brings people together.” ~ Donald Contursi President of Lip Smacking Foodie Tours, Award Recipient, Best of Las Vegas Gold in 2018 (Las Vegas Review Journal) “Especially when like-minded individuals spend 2.5 hours together and walk and talk along the way … Through their shared experience, guests have a chance to get to know each other, all while enjoying the pleasures of great food and a fun time. Guests who began as strangers continue the night together as friends.” I can certainly attest to that. At each stop, I sat with a different group of people and got to know twelve people in less than three hours, which is always an uplifting experience. Donald Contursi is passionate about this. “We received a thank you email from a customer saying they enjoyed one of the restaurants on the tour so much, as well as the company they were with, they returned the following day for a full dinner with the couple they met on their tour.” It’s been said, what remains most memorable about our traveling experiences are the people we meet, and the food. Lip Smacking Foodie Tours delivers on both. “Lip Smacking Foodie Tours treats patrons like Kings & Queens.” ~ Robin Leach Let’s get started! Our first stop was Carson Kitchen, located at Carson and 6th Ave. We were greeted by Executive Chef Scott Simon. His take on upscale comfort food is a perfect introduction as the group meets for the first time. The ‘Deviled Eggs’ topped with crispy pancetta and caviar, and my favorite, the ‘Veal Meatballs' in a sherry foie gras cream delight the palate. The first stretch of the walking tour prepares us
for the next stop. Therapy located at 518 Fremont St. offers us ‘In the Gnudi’: baked ricotta, truffled fig jam with roasted almonds, cranberries and walnuts on crostini; and ‘Devils on Horseback’: soft truffled goat cheese and almond stuffed dates wrapped in bacon served over romesco sauce. Their signature cocktail, ‘The Smash,’ my favorite drink of the day, features Four Roses Bourbon, blackberries, fresh limes and mint. Great therapy, my friends! Our next stop is Inspire, a bar-lounge-nightclub. We tunnel through a secret passage to a hideaway lounge called Mike Morey’s Sip‘n’Tip, a true Vegas speakeasy, known for celebrity sightings and where the tribute to Mike Morey lives on. We are treated to yet another amazing cocktail before we head to our last stop. We continue our journey and we’re again rewarded with the ‘Carson Cooler’ from 7th & Carson, a refresher made of Absolut Elyx, blood orange, thyme, cucumber, lemon and honey. It’s a perfect end to our walking tour and we’re ready to eat! I’d like to take a moment to talk about 7th & Carson, which opened 18 months ago by founding members Head Chef Gregg Fortunato, Marketing Director Jennifer Tramaglino, Mixologist Oscar Takahashi and Owner/Operator Liam Dwyer. Liam talks about the restaurant: “Our team, comprised of 17 years of professional experience in the Las Vegas market, had determined through their competitive ventures on the Vegas Strip that Downtown Las Vegas was an up-andcoming and exciting platform to work with. What makes Downtown different is the riveting work of its establishing creators, Tony Hsieh and Derek Stevens. They created a place where locals and tourists alike could gather for food and
18 The Las Vegas Food & Beverage Professional I July 2019
beverage, shopping, as well as entertainment and gaming. While Downtown is still seen by many as “off the beaten path,” it presented a unique opportunity for me to bring my prior knowledge of the amazing service on the Las Vegas Strip, within MGM hotels, to a new demographic at an affordable price.” We thank you for that, Liam; 7th & Carson most certainly delivers. I had the pleasure of trying their Peach and Burrata Salad, which is also seasonally made as Pear and Burrata and was named “Best Salad of Las Vegas” by Forbes Magazine in 2018. Liam describing the dish said, “The base of the salad is our house-made creamy pesto sauce. A handful of fresh arugula is added with sweet grilled peaches. The star of the dish, though, is the milky, buttery flavor of the burrata, and finally, the dish is drizzled with locally-sourced honey.” Liam is grateful to Donald Contursi and the Lip Smacking Foodie Tours. “Donald is the key ingredient to our success Downtown. In the first year of operation, we received the “Restaurant of the Year” award by the Nevada Restaurant Association. The love of critics and customers alike allows 7th & Carson to not only stand out, but to flourish in a budding Downtown community.” There are four tours to choose from ranging from $125 per person to $199 per person, which includes a tour guide, 10 to 12+ signature dishes and all restaurant gratuities. Each tour highlights up to four of Vegas’ best restaurants in one outing, signature dishes by award-winning chefs, VIP seating and service, and always a plus, insider information and tips. To book a tour call 888-681-4388 or go to VegasFoodieTour.com. www.lvfnbpro.com
Hakkasan's Newest Late-Night Venue—All That and Dim Sum Vegas sizzles, especially when it's summer in the city. Live performances, pool parties and amazing food tours abound. Let's dive right in! Hakkasan at the MGM Grand is now hosting All That and Dim Sum, its newest late-night venue. Beginning every Thursday at 10 p.m., you can expect a lavish menu of dim sum tapas, an upscale selection of sake and Asian-inspired cocktails. During my visit Hakkasan Restaurant welcomed us with a long ambient blue-lit galley-style bar loaded with top-shelf spirits. I ordered a Nikka Coffey Grain Whiskey on the rocks before we were whisked away to a dining area with plush seats and a cozy atmosphere; the lighting makes us all look like rock stars. Hakkasan is killin' it. The cocktail offerings include The Chinese Mule, an Espresso Martini, Lychee Martini and Samurai Margarita. I ordered the Saketini, a mixer featuring Bombay Sapphire gin, vodka, sake, cucumber, lime and cane sugar. Let's get this party started! The sake list is impressive: Ozeki Sparkling Sake, Joto Yuzu Sake, Yoshinogawa ‘Winter Warrior’ Junmai Ginjo and Kamiozumi ‘Summer Snow’ Nigori Ginjo; and if you haven’t tried a sparkling jelly sake, Ikezo Sparkling Jelly Sake is a must try. The first course arrives along with a touch of nirvana. The salt and pepper calamari was tender and delectable and the stir-fry mushroom lettuce wrap with pistachio and pine nuts fresh and perfectly executed. The succulent pan-seared Shanghai dumplings rounded out the trio and there were still two more courses to look forward to. Exotic fare graced the table: duck canapes, tuna in tamarind mint sauce, wasabi prawn, scallops shumai and morel mushrooms were all on the menu. The dessert is always Chef’s choice. Tonight, is a creamed shaved ice column filled with little chewy mochi bites, berries and topped with a gorgeous edible flower and the night is still young. Hakkasan nightclub beckons. Nothing speaks 'Las Vegas Royalty' like being personally escorted into the Hakkasan Nightclub inside the MGM. After a dinner of excellence in both taste and service, you will be personally escorted into the Hakkasan Nightclub featuring top DJ’s and performers, including Tiesto, Zedd and others. My night was during the Memorial Day Weekend on May 23, with Hip Hop star, Lil Jon the headliner making this truly a night to remember. To make your reservations for the All That and Dim Sum package, call 702-8913838 or visit online at hakkasan.com. Guests must be 21 years or older. At a starting price of $70, you can’t afford not to try this great venue! Honky Tonk at The Tank with The Rhyolite Sound On June 7, the Golden Nugget kicked off the local country rock band, 'The Rhyolite Sound,' voted the 2018 Best Vegas Band by the Las Vegas Weekly, at The Tank where you can marvel at the 200,000 gallon shark tank while sipping on Hurricane cocktails and buckets of beer. You'll enjoy sampling the many platters of appetizers and listening to live music that is genuinely good. The band plays upfront, close and personal. Lead singer Larry Reha has a sense of humor adding warmth and charm to our night on the town. It's fun! We laughed, danced and sang along to well-known tunes like Johnny Cash’s “Ring of Fire” and they introduced original tunes sure to become top hits. Come see the Rhyolite Sound on the first Friday of August and September at 9 p.m., and on the 4th of July on Thursday, when they will host The Golden Nugget’s 4th of July celebration at The Tank. If you're looking for a foot-stompin', down-home rockin' good time, Honky Tonk at The Tank's got you covered! www.lvfnbpro.com
July 2019 I The Las Vegas Food & Beverage Professional 19
By Elaine and Scott Harris
Casanova, a Hidden Gem at The Venetian Resort in Las Vegas
Elaine and Scott Harris are full time journalists for over a decade covering resorts, spas, fine dining, wine, spirits and luxury travel. The husband and wife writing duo are sommeliers through the Court of Master Sommeliers and their work has appeared in the LA Times, Travel and Leisure, Google Travel, Modern Luxury, French Quarter Magazine in France and Monaco and Lausanne Tourism City Guide. Visit their website at Cuisineist.com to read articles and view over 400 videos featuring celebrity chefs, winemakers, sommeliers and Food Network stars.
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photos courtesy Elaine and Scott Harris
The Venetian resort is known worldwide for its many venues from fine dining to casual take away and everything in between. Located upstairs, guests sip and shop at the Grand Canal Shoppes and its selection of designer clothes shops lining both sides of the Grand Canal complete with singing gondoliers. It is here, not far from the Grand Canal itself, that Casanova Ristorante reins as one the best hidden gems on the famed Las Vegas Strip. Small and quaint, it can easily be missed; those who find it are in for a treat. Upon entering, the atmosphere is light and casual, bringing visons of a seaside Mediterranean dining venue that has been around for decades. At the helm is veteran Chef German Castellano, who has worked in some of the finest kitchens in the city. His menu reflects his respect for Italy and specifically Venice. It’s not all just about Italia here as Castellano draws inspiration from Greece and the Middle East. The wine list is cultivated by Italian Master Taster and Importer Carmelo Messina. Messina is known globally for his educational wine seminars for the Industry and the public. The list has a life of its own as Messina keeps it current, fresh and exciting with many wines that can’t be found anywhere else on the Strip. A brilliant start to the evening is the Casanova Platter. Dive into Chef’s selection of imported Italian cold cuts and artisanal cheese, olives and hummus to get the palates ready for more. Go classic with Beef Carpaccio with wild arugula, capers, shaved Parmigiano Reggiano and citronette dressing. Enjoy a delightful Italian gift from the sea with Castellano’s Ricotta and Smoked Salmon. The ricotta cheese, dill, Norwegian salmon, caramelized onions and arugula will take you back to dining by the Mediterranean as the sun sets on the horizon. For traditional Italian fare you can’t go wrong with the Lasagna Alla Bolognese or a tender Veal Ossobuco Milanese, featuring a low-braised Veal Shank in a white wine tomato broth served with saffron rice pilaf and veggies. Castellano and Messina have brought decades of experience to the delightful hidden gem of Casanova and should be found over and over again. www.lvfnbpro.com
CABERNET
COLOR UP YOUR LIFE! RIEDEL.COM
By Shelley Stepanek
Best of the Best
Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.
THE EIFFEL TOWER RESTAURANT is one of the most beautiful rooms in the city. In the Paris Hotel, of course, this superb place has a view of the whole Las Vegas Strip. Opened 20 years ago, it has maintained its reputation as one of the best places to dine. Seating 265 people, the management of General Manager Sharon Boudreau and Supervisor Lyle Tolhurst helps to keep its high standards. We started with The Eiffel Tower, Brut Reserve MV, (Cremant d’Alsace) champagne, and went for appetizers, among which was Duck Strudel. Lyle and Sharon were on board to serve us our welcome champagne and chat for a while, telling us the history of the restaurant. Also in the Paris Hotel is the ever-beautiful MON AMI GABI, overlooking the Fountains of Bellagio. With inside and deck seating, this is really one amazing place. We had dinner starting with a carrot spread for the French baguettes; an elegant chilled seafood platter with lobster, shrimp, oysters and raw salmon; a cheese, nut, fruit, olive and pate tray with plenty to pick from, including three cheeses and three pates, with French Dijon mustard; baked goat cheese in a tomato-based sauce on garlic bread; baked scallops; escargot; and amazing French onion soup. General Manager Michael DeLa Pena looked over us all night. We followed up with their most well-known dish: steak and frites. The filet mignon was cooked to perfection. They also have trout, salmon, skate and pasta dishes. There was not a single seat in the house open, as this restaurant is truly a 5-star. Sides can include spinach, green beans, macaroni and cheese or sautéed mushrooms. Try the steamed artichokes or steak tartare. Open 7 days a week from 7 a.m. to 11 p.m. call 702-944-4224. Catering also. Truly amazing! The SMITH & WOLLENSKY Restaurant Group, Inc. (SWRG), a collection of American steakhouses with headquarters in Boston reopened this week on the Las Vegas Strip in The Venetian Grand Canal Shoppes. The fabulous icon we all have loved for years is shining again. The grand opening was filled with over 500 people, with numerous wine tastings and food stations throughout. The original restaurant opened in 1977 in New York City and has since become an institution. They have expanded to 10 locations across America, including Boston, Chicago, Columbus, Houston and Miami Beach with one international location in London. Be sure to note their impressive wine wall, and small glass viewing section to see the dry-aging butcher room, along with several all-glass private rooms overlooking the bar and promenade. Their list of wines is one of the reasons so many people return time and again. Open 7 days a week, from 11:30 a.m. 702-637-1515.
photos courtesy Shelley Stepanek
ESTIATORIA MILOS is beyond the best. I dined there recently for the first time and see what I have been missing. This elegant fish house has an open patio room and they only feature the very top in wine and food and fish is flown in daily from Greece, Spain and Portugal. Our media tasting enjoyed the air and superb view. We started with Tselepos Amalia Brut Rose NV paired with a whole fish sashimi. Second course was a 2016 Gerovassiliou Viognier wine with a Greek salad. The Milos special, with light fried zucchini, eggplant tzatziki and cheese, along with grilled mushrooms, Holland peppers and octopus, was the third course with a 2016 Venetsanos Mandilaria. The main course for the whole table was a huge salt-encrusted Lavraki, our equivalent to a Mediterranean sea bass baked in a salt crust, served with steamed vegetables. The waiter had us all watch the demonstration of removing the crust and fileting the large fish. Next out was Colorado Prime lamb chops with Greek fried potatoes and a 2013 Driopi Memea Reserve Agiorgitiko. We finished with a huge selection of Greek desserts, including baklava, Greek yogurt and fruit. I cannot wait to go back. They have a luncheon that is 3 courses for the price of the current year, thus $20.19. The main dining room looks over the fish and vegetables in the fresh fish market. You simply pick a fish from the bed of ice and they weigh it and prepare it. Fish change daily. The chefs are in view of your dining. The first Milos opened in 1979 in Montreal. They have expanded across the U.S. including New York, Miami, Athens and London. Located on the 3rd floor of The Cosmopolitan resort, 3708 S. Las Vegas Blvd. 702-698-7930 for lunch or dinner. 22 The Las Vegas Food & Beverage Professional I July 2019
www.lvfnbpro.com
The Bottom Line The Importance of a Phone Number
By Ben Brown Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned
writer and consultant, Ben works with Fortune 500
companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business
Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.
In a recent performance, a comedian referred to phones as something along the lines of “the app that I can’t delete and hate when people use it on me.” And while many of us prefer texts to voicemails, and speaking to a fellow human being is just downright scary for an overwhelming percentage of the population, a phone number is nevertheless a critical driver of business. And you wouldn’t believe the number of restaurants that are foregoing phone numbers. Yes, a growing number of restaurants are doing without phone numbers, or at least ones that allow customers to connect with a member of the staff. Sure, not every restaurant wants to accept reservations over the phone; it interferes with their OpenTable or other reservation software. Answering general questions can be cumbersome, especially for a short-staffed spot struggling to meet minimum wage requirements. But to eliminate the option of an incoming call entirely? That’s a whole different story. I was asked to interview management at a list of restaurants as part of a consulting project recently, and little did I know that the biggest challenge would be hearing their voices on the phone. A disproportionate number of calls landed me at an automated response tree like the one outlined above. In one case, I reached an option where I could leave a voicemail for management [there was no option whatsoever to speak with a live person]. After leaving a message for an interview request, I got a voicemail of my own from the manager, who said her restaurant didn’t have an incoming call phone number and she had no way of speaking with me on a business line. Interesting would be a polite way to put it.
How Would You Feel as the Customer?
Put yourself in the position of the customer. Take it a step further and say you’re not a prospective restaurant customer, but rather you have a question for your cable provider. The dreaded call where a robot answers and gives you nine options to choose from. You proceed to be served nine more sub-categories for your problem, and the process continues until you receive an automated response saying your provider can’t accommodate your request at this time. You hang up in fury and project lucid statements that shouldn’t enter the public sphere. www.lvfnbpro.com
Now imagine that reaction from potential customers to your restaurant. Imagine what they will tell their friends who ask about your restaurant after that kind of experience. It gets ugly, fast.
Many Phone Calls Are Positive Some of the common gripes that restaurants—or any business, for that matter—may have against phone calls are the time and resources they require, the fact that many inquiries can in fact be answered by a machine or on the website, and the inevitable spammers and salespeople. These concerns are well-founded, but are they enough to negate the risks of not having a phone number? The example above, noting high potential to turn off potential customers, is one case. Even if their question could be answered online, sometimes it’s a human touch that makes all the difference. But what about calls from potential suppliers and partners? Some may email you, but others may be working the phones. You never know…you could be passing up a deal that will go straight to your bottom line. Then, of course, there’s the idea of a journalist calling you for free press, or even a TV producer looking to scout your restaurant for their show. Again, some will email you, but others who have the phone in their hands will keep that phone in their hands, and just move onto the next place if you don’t give them the option to communicate on their terms.
Would You Go Without a Personal Phone Number? Would not having a personal phone number be liberating or nerveracking? Surely the former at times, but the latter in the long term. Yes, you would be able to get by if you inform your peers on social media, email and other channels that you’re inaccessible via phone, but there’s not much you can do for the unknown [legitimate] individuals who want to contact you for good reason. Now apply this mindset to your business. Not having a phone number may sound blasphemous to many of us, but for the few looking to buck the trend, consider the larger implications before making that plunge. July 2019 I The Las Vegas Food & Beverage Professional 23
By Adam Rains & Terry Clark Adam is lead bartender at The Golden Tiki and a member of the Health & Wellness Committee for the Las Vegas USBG. He has studied at SDSU, USBG, BarSmarts, International Sommeliers Guild, Certified Cicerone Program and Southern Glazer’s Wine & Spirits Academy. Terry is Beverage Director at the Summit Club where he is building an elevated bar program. He is certified by the Court of Master Sommeliers, an active USBG member and in 2018 won the USBG award for Most Creative Bartender.
photo courtesy Mike Guzmán
MIKE GUZMÁN
Mike Guzzmán is always down to battle. No matter if it's for a flair bartending competition, a late night cocktail challenge or as high stakes as his own personal win against cancer, he isn't the type to go down without a fight. Where do you currently bartend? Vanderpump Cocktail Garden How has the USBG been beneficial to your career? The USBG has given me the opportunity to fast track my education on craft bartending and spirits knowledge. Being in such an
active chapter we have so many opportunities to learn from the many events and seminars we have here. I love how tight-knit the community is here. I've made many friends and connections and we all strive to see each other succeed and support each other's successes, and that's just something you don't see in every line of work. You've made the transition from being a competition flair bartender to a craft bartender over the last couple of years. Are there any habits from flair you needed to break once you moved into craft? What skills from flair have made you a better craft bartender? Yeah, I need to stop wanting to throw stuff (lol). But in reality when you're all about the show you're not always mindful of what's going into a cocktail. Pours can be off, proportions can be off, and transition to the craft side made me more focused on exactly what's going into the glass. Flair has helped mold me as a bartender though. It really pressed into me that when we are behind the stick that is our stage. We're entertainers, bartenders, therapists, etc. and folks come to enjoy not just our concoctions but the service, and that's where we shine. It also has helped
me learn to manage the pressure behind the bar. When you have hundreds of people watching you on stage it's almost as stressful as a Friday night in the well. You recently competed in Barmania. This year it raised over $45,000 for St. Baldrick’s Foundation, shattering the previous year by double. Being a cancer survivor yourself how important was it for you to be a part of the event? Being in Barmania has been something I've wanted since I saw my first one. I partially attribute bartending to one of the reasons I beat cancer. After I was diagnosed I still needed a job to pay bills. I started working at TGI Fridays between my chemotherapy sessions. That's where I started learning flair and started competing. The physical nature of the sport helped me get through the harsh chemo and kept me active and gave me something to strive for and keep my mind off of the cancer. Being able to share a bar with some of the most amazing bartenders in the country and raise money for cancer research, it's the least we could do. To me it was a chance to come full circle with a passion that helped me beat cancer while being able to give back in our own crazy way.
A L LY S S A G A B RILLO What are you excited about in the USBG?
photo courtesy Allyssa Gabrillo
I'm excited for the new opportunities this will open up, whether it's making more family or even building my knowledge in the bar industry. Random you facts? I'm obsessed with crocheting and knitting. Where do you like to drink? I don’t really drink often but I do like to try new bars that open up around the city! If you have been to Cleaver lately, chances are you have seen Allyssa Gabrillo. She has recently been promoted from Barback to Bartender. Along with that, she is one of our newest members of the USBG in Las Vegas. To commemorate and celebrate this, we sat down and talked to her about the Guild, laughs behind the bar and being crazy like Nectaly Mendoza. Where are you from? Originally Oahu, Hawaii but raised here in Las Vegas.
What's your favorite drink to drink or make? Any bourbon with ginger ale will always be my go-to. I love making an Old Fashioned. There is something about it that's so simple yet so elegant all at the same time. What is your approach to bartending? My approach to bartending is simple, Fast and courteous service with a bunch of laughs in between.
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Who do you look up to? After only working for him for a few months, it would hands down be Nectaly Mendoza. Have you ever met someone and think, man he’s crazy...but I want to be just like him! Well, that was my first impression of him. After getting to know him you realize why so many admire him and will without a doubt go to bat for him no matter what the situation. He will always be what I aspire to be, not only as a bartender, but just as a person in general. Where do you work? I am now officially a bartender at the best bar in Vegas, Cleaver! What is your next step? I guess the next step for me would be perfecting my craft and making my mark in this industry. The good thing about being in this part of my life is I can only go up from here. www.lvfnbpro.com
By Linda Westcott-Bernstein
Human Resources Insights
Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com
Change. Why are We so Fearful of It!? What’s in Store? Change–is it a good thing? If that is so, then why do so many of us get so anxious and worried by changes in the way things are or have been done? I think it is mostly a fear of the unknown. One thing I know for sure, we are creatures of habit and when things change we get scared. We become weary or fearful when things change from what our normal procedures or expectations are. If only we could embrace change for what it is–a new beginning, another way of looking at things, and a new opportunity and perspective. Let’s take a minute to look at the many definitions of change. Merriam-Webster defines it as… Change verb \ ˈchānj \ - changed; changing transitive verb a : to make different in some particular way : alter never bothered to change the will b : to make radically different : transform can't change human nature c : to give a different position, course, or direction to : changed his residence intransitive verb 1 : to become different: some things never change 2 : to undergo transformation, transition, or substitution : winter changed to spring It is the nature of things in our world to change, evolve, and grow, so that means that we must be willing to do the same from time to time. We must endeavor to understand and embrace change and see it for what it is: transition from what was to what is. As it relates to the business world today, there is a lot of change going on. We need to change our perspective, adjust social norms to fit society today and be willing to adjust how we see things and hence how we do those things going forward as well. Here are a few areas in employment law where change is occurring in our workplaces right now…
Wage equity–many states have laws about the right to request wage history, etc. Legalizing marijuana for recreational use–how it impacts pass/fail for employment purposes. Legality of screens for marijuana in preemployment drug tests–AB132 to take effect Jan. 1, 2020. Immigration expectations and new rules–around the rights of prospective employees. Increase in the minimum wage–how will an increase impact businesses?
of our history, remember to cherish family and friends and remember and embrace the impact of our past decisions for the consequences of future ones. We must also remember the importance of human kindness, decency and compassion. For without those key foundational beliefs, we will be hard-pressed to implement change in a new, exciting and meaningful way that benefits our society–all of humanity and mankind across the globe. Change–thoughtful change that is–is the way of the future that respects the decisions of the past.
While I believe in the purpose and value of change, I also support the premise of never forgetting our roots or our foundations. We must, in my opinion, remember and respect the value
HR Question of the month:
Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.
www.lvfnbpro.com
July 2019 I The Las Vegas Food & Beverage Professional 25
May I Recommend...
Blake Myers visited Las Vegas many times annually for over 35 years, and as his familiarity with so many restaurants grew, more and more people “back home” began asking him where to eat on their “upcoming visit.” In 1998 he began formally reviewing and recommending his best picks in a newsletter he published, and after moving here in 2008 soon established his website, Bestofvegasdining. com, through which he shares his selections with a worldwide audience.
photos by Blake Myers
Aureole
By Blake Myers
Many people envision angels when they contemplate the afterlife. But, thankfully, before we leave this earthly existence we can experience their helpful human counterparts, called “Wine Angels.” It’s not uncommon for restaurants to have dramatic design elements as part of their décor, but it would be difficult to find a feature more singularly striking and functional than the one that instantly is the focal point of your gaze before you even enter Aureole. Picture a 60-foot-tall glass tower that is said to contain one of the most extensive wine holdings of any restaurant in the world, with some 10,000 bottles on hand. Most people aren’t aware that the impressive tower houses only reds; an additional 6,000 bottles of white wine are kept in a separate temperature- and humidity-controlled area below the restaurant. The worldwide selections are so vast that the wine list is the size of a small city’s phone book. Bringing your own bottle incurs a $50 corkage fee. However, you don’t have to be a wine lover, or even have plans to enhance your dinner with wine, to appreciate the spectacle of two young women (the “Wine Angels”) being lifted gracefully and acrobatically upwards by cable and harness to locate and retrieve specific dinerchosen bottles. As evidence of the breadth and depth of the wine selections, Aureole has received the coveted Wine Spectator Grand Award annually since 2000. The sheer scope of available bottles is an attraction for wine lovers from around the world. But it would be a tremendous error to regard this destination as nothing more than a glorified wine bar on steroids. To do so would ignore the creations of a highly celebrated chef.
After Chef Charlie Palmer graduated from the Culinary Institute of America in 1979 he was hired by the prestigious La Cote Basque in New York City. In 1983 he joined Brooklyn’s famed River Café and led them to a three-star rating from the New York Times. While there he gained a great deal of media attention, and ultimately left to open his own New York restaurant, Aureole, in 1988. He subsequently received the prestigious James Beard “Who’s Who of Food and Beverage in America” award in 1998. His rare combination of culinary mastery and business acumen has resulted in his involvement with a growing number of restaurants, wine shops and boutique hotels, with Aureole having been established here in 2009. His cooking style has been described as American Progressive, and makes use of fresh, seasonal ingredients. He also is known for the emphasis he places on the beautiful presentation of his plates. Diners often expect to pay premium menu prices when visiting Strip properties, but Aureole offers a pleasant surprise. The compact menu is reasonably priced and offers examples of familiar appetizers and entrees, as well as some more specialized dishes. Those who can’t decide what to choose may wish to select the tasting menu, a six-course treat featuring, at this writing, everything from seared foie gras to diver sea scallops, filet mignon and Maine lobster, bookended by a salad and dessert. And of course, a wine pairing and premium wine pairing are available. The main menu will cause you to think carefully about your choices, as there are a number of tempting options, beginning with the appetizers. If you don’t desire the seasonal oysters, your
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seafood selections include a delicious Dungeness crab salad and one of their specialties, grilled Spanish octopus. Among other offerings are spinach and ricotta ravioli, seared foie gras and beef carpaccio. The listed entrees don’t require you to wade through a far-ranging menu that tries (as so many do) to be “all things to all people.” Highlighted in the center of the menu are a shareable shellfish platter containing a clearwater lobster tail, oysters, shrimp and crab claws. Meat lovers can opt for a 24-ounce bone-in ribeye for two, accompanied by caramelized shallots, blistered pepper and Bearnaise sauce. The balanced menu continues with king salmon, smoked asparagus and smoked cream, an imaginative Alaskan wild-caught halibut with baby leeks, clams, mussels and saffron jus, diver sea scallops with English peas, pearl onions and bacon and an impressive Moroccan-spiced Colorado lamb rack accompanied by farro and lamb shoulder confit. The menu also features an 8-ounce center-cut filet mignon with piquillo pepper puree and red wine sauce; a young rabbit saddle with rainbow carrots, dried plum and mustard sauce; jidori chicken breast with bourbon-raisin apple slaw and natural jus; an unusual asparagus risotto containing morel mushrooms and comte cheese; and eggplant and miso accompanied by daikon radish and shitake mushrooms. There are multiple dessert selections, including a delicious chocolate soufflé and an unusually flavored coffee crème brulee. Don’t miss the opportunity to make a trip to the Strip and dine among the angels. www.lvfnbpro.com
By Chef Allen Asch
Chef Talk Save the Fish
I recently watched a documentary on the destruction of the coral reefs around the world. This has led to governments—local, state and national—to change regulations to protect the reefs all around the world. The three most accepted causes are all controllable items that humankind can easily reverse. Most scientists agree that the top three reasons the reefs are dying are: climate change, pollution and overfishing. Reefs are made of tiny coral polyps which are a translucent animal related to the jellyfish. They have exoskeletons that are very hard because they are made of limestone. The skeletons attract other species that give the reefs their rich color. The reefs grow by dividing in half and then growing again, repeating the cycle often. As they are growing, they connect to other polyps, which creates colonies. Over thousands of years some of the colonies merge and this creates reefs. Some of the world’s reefs are more than 50 million years old. Okay, why am I writing this? Plants on the reef are food for the little fish, which are food for the larger fish and for many birds. The birds deposit food on land and this feeds land animals such as lizards and crabs, which then become food for larger land animals. Another example of the ocean’s destruction is that dolphins need bluefin tuna to help get their food. If the tuna gets rare this will hurt the diet of the dolphin. Additionally, without large bottom swimming fish it would hurt the seabirds by not scaring the little fish to the surface. All www.lvfnbpro.com
Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
living things rely on something or someone else so the effects would likely have a trickle-down scenario. Everything could die (except squid). Orange Roughy was not able to be caught in any numbers worth fishing for until the 1970s. This is due to where they habituated. This fishing “ban” allowed them to grow in large numbers and for long periods of time. Orange Roughy can live for 150 years or longer and larger/older fish produce more offspring. Orange Roughy does not produce eggs until it is at least 20 years old so after the 1990s when it was so cheap and popular, the population went down to 10% of what it was 10 years earlier. One study showed that an average size fish can produce over 9 million eggs but only between 1 and 6 survive, on average. There are two types of extinction that scientists observe: biological extinction and commercial extinction. Commercial extinction occurs when there is not enough fish to sustain a viable reason to catch them. Biological extinction occurs when there is not a single fish of a species left out there. There are millions of species of all animals named, and at least 20,000 are fish and seafood. Scientists feel there are at least 800,000 more to be discovered. Unfortunately, the world gains and loses species every day. By the year 2100 scientists expect to lose 14 percent of the bird species, 25 percent of the mammals and 42 of the turtle and tortoise species. There are some solutions for this problem. One method is fish farming, but there are detractors
to farmed fish. One of the problems is since the environment is changed, much of the fish will be different than wild fish. Examples include farm-raised salmon that has to be dyed to make the flesh pink or orange. Also, mussels do not grow the same since the fish is not swimming in ocean waters. Another negative is that fish are fed pellets that are made from wild fish. These trawlers scoop up everything and grind it and make pellets without knowing what they have scooped. Another method is to create quotas, but enforcement is tough and fishermen do not like it since they probably could have caught more fish. This hasn’t worked around the world and over time. Another method is to limit the length of time fishing boats can stay out but this has the same problems as above. One last conservation tool is to rotate allowable locations for fishing. The problem is figuring out how long it will take to replenish the site. It may be possible to use a combination of all four methods and get good results. Sustainable seafood is another great option. Sustainability means that product can be maintained at certain levels. The Monterey Bay Aquarium is a leader in evaluating which species should and shouldn’t be eaten. You can go to their website for more information or go to seafoodwatch.org and download a consumer guide. For more information about this topic read Charles Darwin’s On The Origin Of Species.
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Product Review By Bob Barnes
Novo Fogo Sparkling Caipirinha These days we can find nearly every drink packaged in a can, and the convenience and accessibility are proving to be a good thing for consumers. The award-winning Brazilian cachaça producer Novo Fogo has expanded its line of sparkling caipirinhas into canned versions, offering three flavors highlighting its Silver Cachaça: passion fruit-lime, mango-lime and original lime. Besides being extremely refreshing and tasting great, other pluses are its relatively low calories, carbs and alcohol (128-135 calories, 10-11 carbs and 8-8.5% ABV), the use of USDA-certified 100% organic sugarcane, all natural ingredients and that the distillery is a zero-waste facility. www.novofogo.com/sparkling-caipirinha
Firestone Walker Napa Parabola Firestone Walker is known for ageing its iconic Parabola Russian imperial stout in bourbon barrels, but in this latest version it added a twist by ageing it in French oak wine barrels that previously contained Cabernet Sauvignon, Cabernet Franc and Merlot from some of Napa Valley’s finest wineries. The result is a marriage of Parabola’s signature notes of dark fruit, tobacco and chewy roasted malts with the oak barrels’ contribution of a satiny texture with notes of spice and toasted coconut, and residual wine character layers in flavors of cedar, clove, mocha, ripe berry and dried chili pepper. This is a very limited release, so if you find this gem, I suggest you grab it before it’s gone. www.firestonebeer.com/beers/products/parabola
Organika Vodka Newly expanded to the US market, this premium vodka hails from the shores of Lake Baikal, Siberia, the oldest and deepest freshwater lake in the world. The vodka is made from purified mineral water from Lake Baikal, fresh apples, Siberian larch (a coniferous tree) extract, is filtered through charcoal and is a 100% grain spirit distilled from wheat. Like red wine, the larch contains high quantities of naturally occurring antioxidants, and similar to grapevines, the tree absorbs the minerals and qualities in the water, climate and soil in which it grows. The taste is creamy in texture with subtle hints of spice and very little burn on the palate. A portion of sales go towards supporting sanctuaries for the Amur Tiger, which is beautifully depicted on the label. organika.vodka/en
Templeton Barrel Strength Rye Whiskey Recently released is the 2019 limited edition of Templeton’s Barrel Strength Straight Rye Whiskey. First introduced in 2018, its inaugural edition received a 90-point rating from Whisky Advocate. This year’s special release is sourced from Indiana (Midwest Grain Processors) with a mash bill of 95% rye and 5% malted barley and bottled at the Templeton distillery in Iowa. The rye is influenced by flame-charred American oak barrels and at 57.9% ABV, is a smidge higher percentage than the 2018 edition. The result is a whiskey with rich, floral notes with the classic rye pepper that deepens into a long, spicy finish. www.templetonrye.com
Angel's Envy Kentucky Straight Bourbon Whiskey Finished in Port Wine Barrels This expression from the Louisville, Kentucky-based Angel's Envy distillery is blended in small batches of 8-12 barrels at a time. Once it’s deemed ready it’s finished in 60-gallon ruby port barrels made from French oak and imported from Portugal, a process that lasts between three to six months. The finished product brings a nose of subtle vanilla, raisins, maple syrup and toasted nuts; and on the palate vanilla, ripe fruit, bitter chocolate and a hint of Madeira. www.angelsenvy.com/whiskey/port-finish
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www.lvfnbpro.com
Report by National Restaurant Association What Restaurants Are Doing to Save Energy and Water, Cut Waste and Promote Their Sustainability Steps Restaurants of all types are conserving resources, reducing waste and connecting with environmentally aware guests. How do they do it? The National Restaurant Association surveyed restaurant owners and operators about their environmental efforts and sustainability challenges. We also surveyed consumers about how restaurants could best promote sustainability practices to guests. Energy-saving equipment and practices are common. • Eight in 10 restaurant operators use energyefficient lighting. • Six in 10 use programmable thermostats. • More than four in 10 use Energy Star-rated refrigerators, freezers and icemakers. • Six in 10 restaurant kitchens use start-up/ shut-down schedules to reduce the energy drain of kitchen equipment. Reducing food waste is emerging as a key activity for operators. • About half of restaurant operators track the amount of food waste their restaurant generates. • One in five donate edible leftovers to charities. • More than one in ten compost food waste. Many operators source packaging and supplies made from materials with a smaller environmental footprint. • Seventy-two percent of operators buy some packaging and supplies that contain recyclable material. • Fifty-six percent buy supplies certified as compostable.
www.lvfnbpro.com
A restaurant's sustainability effort can influence guests' restaurant choices. • About half of consumers say that a restaurant's efforts to recycle, donate food or reduce food waste can be factors in where they choose to dine. • The best way to promote restaurant sustainability efforts is on the menu. The National Restaurant Association continues to educate its members and increase awareness about environmental best practices across the industry, including the steps restaurateurs are taking to conserve resources, minimize waste and communicate the industry’s efforts to consumers. Starting the sustainability journey has become easier than ever, as there are many companies and associations that offer incentives and resources. For example, PowerShift by NV Energy helps their customers save energy and money through various incentive programs and bringing new technology to the forefront. For those restaurants looking to become a Certified Green Restaurant, Green Restaurant Associations, a national non-profit with a mission to help restaurant save money and go green, is a great resource for providing operators and owners with tips and tools.
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EVENTS
AD INDEX
There are several major food & beverage events happening in the coming months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.
Audrey Dempsey Infinity Photo page 29 infinity-photo.com 702-837-1128
June 17-July 5: The Las Vegas Restaurant Week will return for its 13th installment. As in the past, more than 100 of the city’s finest restaurants will offer prix fixe menus, with a portion of each meal donated to Three Square, Southern Nevada’s only food bank. helpoutdineoutlv.org July 20: Big Dog’s Summer Beer Fest & Reggae Party will be held in the front parking lot of the Draft House in northwest Las Vegas, and will feature more than 50 regional beers and live reggae music throughout the night. www.bigdogsbrews.com/festivals/summerfest August 25-27: Western Foodservice & Hospitality Expo will be colocated with the Coffee Fest and Healthy Food Expo West and returns to the Los Angeles Convention Center, organized by the CA Restaurant Association featuring new product and services geared for the food & beverage industry. www.westernfoodexpo.com September 7-11: IBIE (International Baking Industry Exposition) convenes at the Las Vegas Convention Center, as it does every three years, and is the largest and most comprehensive baking industry event in the Western Hemisphere, showcasing nearly 1,000 manufacturers and suppliers from across the world and bringing together more than 23,000 baking professionals from every segment of the business. www.ibie2019.com September 22-25: 82nd Annual National Beer Wholesalers Association Convention & Trade Show will convene at Caesars Palace as it does every two years. Be sure to check out the trade show on Sept. 23 and 24, where you’ll find the latest and most popular beer products on the market, along with business innovations related to the industry. www.nbwa.org/events/annual-convention
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Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
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Designated Drivers, Inc. designateddriversinc.com 877-456-7433
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Ferrari-Carano Vinyards & Winery ferrari-carano.com
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Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
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Riedel riedel.com
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Roca Patron rocapatron.com
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4310 W Tompkins Ave Las Vegas, NV 89103
702-645-0049
www.jayssharpening.com • customerservice@jayssharpening.com
Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow. Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule. Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.
W Harmon Ave Jay’s Sharpening Service
Cutting Board Resurfacing & Replacements
Arville St
October 8-10: Global Food and Beverage Expo and Vegas Expo (VFX) at the Mandalay Bay Convention Center will provide an opportunity for 5,000 attendees to see, smell and taste over 200 exhibitors’ products. The attendees will include buyers, importers, exporters, distributors, scholars, industry influencers and media. gfba.vegas
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
Keep Memory Alive Event Center 702-263-9797 kmaeventcenterlasvegas.com
Steak & Table Knife Re-Serration / Sharpening
W Tropicana Ave
www.lvfnbpro.com
CHARDONNAY SUMMER
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Please enjoy our wines responsibly. ferrari-carano.com
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IN THE TIME IT TAKES TO READ THIS AD, WE’VE MADE LITTLE TO NO PROGRESS. We slow-roast the finest 100% Weber Blue Agave for more than three days and then slowly crush it with a two-ton tahona stone wheel. The result is an earthy, complex taste that’s more than worth the wait.
The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 42-45% abv.