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June 2015
CONTENTS FEATURES
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Cover
FRONT COVER THIS MONTH FEATURES WILL COSTELLO, LAS VEGAS’S NEWEST MASTER WINE SOMMELIER and Wine Director at the Mandarin Oriental. One of only 7 in the world this year that passed the battery of tests to earn the highest degree of certification from the Court of Master Sommeliers, Will bares it all and gives Bob Barnes, LVFNB PRO’s Editorial Director, an account of how he became a Master Sommelier and what it took to get to this point.
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BRINGS YOU TO LEANNE NOTABARTOLO AND HER “Good for Spooning.” Prior to this month, LeAnne had been a guest journalist for LVFNBPRO, but we had received so many great comment letters from her fans that we were compelled to offer her a column of her own. This month to start her new column LeAnne has chosen to highlight one of our favorite and most talented chefs, Michael Minor.
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TAKES YOU TO THE EPICUREAN AFFAIR, via photos, that was held poolside at the Venetian-Palazzo Resort recently. And if you missed this annual event sponsored by the Nevada Restaurant Association, all we can say is that you missed one of the nicer professional food & beverage fundraisers held in Las Vegas. Our congrats go out to all our fellow NvRA members that participated and a special kudos to Chef Jose Andres, host of this year’s Epicurean Affair; and to Sebastian Silvestri, VP of Food & Beverage at the Venetian-Palazzo Resort.
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THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL EXPANDS INTO SOUTHERN CALIFORNIA and we would not be doing our job if we didn’t flaunt our newest sisterpublication moving into SoCal and appropriately named The SoCal Food & Beverage Professional. Much like LVFNBPRO, the SoCal version is Industry dedicated and will be an information arm of the Food & Beverage Industry, covering San Diego, Orange County, Los Angeles and Santa Barbara. Look for us at www.socalfnbpro.com.
Page 4
Page 13
Page 22
Hot Off the Grill!
Wine Talk
COVER FEATURE
Page 5
Las Vegas’s Newest Master Page 14
Sommelier Will Costello
What’s Cooking For the Love of the Craft...
Page 24 Page 17
Page 6
Up Front and Personal
What’s Brewing?
Page 8
Page 24 Celebrate with Dad on His Day!
Page 18
Ideas that Won’t Break Your
Good for Spooning
Pocketbook
West Eats East—Japanese Food Page 20 & Beverage in America
Product Spotlight
Page 26 Human Reasources Insights
Brett’s Vegas View Page 27
Page 9
Page 21
Food for Thought
The Nevada Restaurant Association Las Vegas Epicurean
Page 10
21 www.lvfnbpro.com
American Culinary Federation Chefs Of Las Vegas Chapter Page
Page 21
Page 28
Le Central at Paris Las Vegas
Chef Talk
Page 28
Affair
PR Spotlight-Kirvin Doak
Page 12
The Bottom Line
Makes History with World’s Largest Barrel-Aged Negroni
Epicurean Affair Page 30 Events Ad Index
June 2015 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!
June 2015 Mike Fryer Sr. Editor/Publisher
THE EPICUREAN AFFAIR AT PALAZZO POOLS proved to be another smashing event for the Nevada Restaurant Association and its biggest yearly fundraiser where individual restaurant members come out to present a bite of what they have to offer. Celebrity Chef/Host for this year was Chef Jose Andres, awarded “Outstanding Chef” by the James Beard Foundation. LVFNBPRO caught our old friends, Celebrity Entertainment Specialist Robin Leach and N9NE Steakhouse Executive Chef Barry Dakake, discussing the evening’s highlights.
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 Assistant To Sr. Editor ACF Chefs Liasion/ Journalist juanita.fryer@lvfnb.com
Karen Kunz Graphic Designer karen.kunz@lvfnb.com
Adam Rains Beverage Editor adam.rains@lvfnb.com
For all Website Inquires contact webmaster@lvfnb.com
THE 36TH ANNUAL SAN GENNARO FEAST was another culinary event held in May, in Southwest Las Vegas, featuring traditional Italian/American food and entertainment for the entire family. Las Vegas’s outstanding entertainer, Tony Sacca, was on hand to sing a number of songs and better yet, coordinate the nightly stage entertainment. Nice job, Tony! LVFNBPRO Sr. Editor Mike Fryer and Assistant Juanita Fryer stopped while covering the event for a quick shot on the red carpet! THE SOCAL VERSION OF LVFNBPRO OPENS OFFICES IN LAGUNA BEACH, so we felt it only fitting to show the Pacific Ocean in Laguna Beach, just a 5 minute walk from the office where we will kick-off The SoCal Food & Beverage Professional starting this July. Areas covered in the SoCal publication will include San Diego, Orange County (featuring the beach cities), LA and up to Santa Barbara. Look for The SoCal Food & Beverage Professional start-up beginning in July at www.socalfnbpro.com.
The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!
@lvfnb
NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Legal Editorial Advisor Andrew Matney
Journalist & Photographer Joe Fogarty
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalists Scott & Elaine Harris
Journalist Mitchell Wilburn
Journalist Ben Vaughn
Journalist Good for Spooning LeAnne Notabartolo
Journalist East Eats West K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Al Mancini
Journalist Heidi Rains
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
SoCal Journalist Lisa Matney
Journalist The Bottom Line Ben Brown
Photographer Bill Bokelmann
Photographer Joe Urcioli
SoCal Journalist Margie Mancino
Photographer Rose Powell-Carver
4 The Las Vegas Food & Beverage Professional I June 2015
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For the Love of the Craft
By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery and a long-time cocktailian. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”
Las Vegas is a town where you can always find hopes, aspirations and positive possibilities, countered by disillusionment & downward despair. But with George Racz of Las Vegas Distillery, the dream is alive. It has been said that if you don’t like George, you don’t like life. A transplant from Transylvania, he sees potentiality where others may not. As an immigrant to our country he is forging a new road and creating whole sections of commerce where there was nothing before. Unsatisfied with starting one business, George successfully runs two and has helped to create a whole coalition of likeminded people. The sector that Las Vegas Distillery spawned is now called the Artisan Booze District and holds breweries and wineries as well as chocolatiers. More than the business aspect, George has fostered a sense of community and has brought together many people from different walks of life. We sat down one afternoon and talked communal whiskey, Nevada wheat, and about the Love of the Craft. You just bottled two new whiskeys; what can you tell me about them? There were two 53 gallon barrels that we emptied, the oldest of which was barreled in 2011. One of them is made from 100% wheat from Winnemucca Farms from Nevada. The other one was our traditional 7-grain whiskey. You know that every barrel has its own journey and it’s tough to tell what is going to happen, but that is part of the fun. Out of the two, the 7-grain, is much earthier and smokey. It is a great cigar whisky. The wheat on the other hand, is a soft sipping whisky. They are so different and we are just continuing to learn with each spirit that we make.
put it in the barrel for years and you want to die waiting! But if you like to do it, it’s not a big challenge. What is your favorite cocktail made with your spirits? It’s actually very interesting. The other night we were in Velveteen Rabbit and we made 4 different cocktails; one was named Stardust. I loved them all but my friend Cody Fredericton made me so many good ones. Whatever Cody has made I have loved the most. You are going to expand further and create a new whiskey company?
Which one do you want to enjoy right now? For me I really like the Wheat because it’s very easy to drink. Of course every spirit is different. It is so hard to choose one but which spirit that you make is the most enjoyable to make and the most challenging? Crafting Gin is my favorite. Making the infusions and direct hand that I have in it is very rewarding. We have many more choices on what it can be and how we choose to infuse. It is much more complex and intimate than many other spirits. The most challenging is a liqueur, but it is a great adventure to find the recipe. For example, I am in the middle of creating a continuation of the Grandma Series. Peach Apricot, Black Cherry…it is tough to get everything in the right ratio. You want to make it not so alcoholic and it should be in balance with the fruit. But once it is done, it is a joy. One thing about Whiskey is that it is very hard to wait so long for it. You www.lvfnbpro.com
Yes. It will be called the American Desert Whisky Company. It is my dream to build the company to be a part of our community. We will sell shares for $5 and want to create the communal whiskey company. But we have to wait for the legislation to change. We want to utilize a crowdfunding opportunity but right now you can’t do it with spirits in Nevada. It is legal in a couple of states and I think that it will happen soon, maybe around September/ October. I want to do it because the only reason that I am still open is because of many nice people in town that have supported us. How do you feel about Las Vegas? I have to tell you that when we moved here in 2009 we were very worried. I envisioned that everything was going to be tough. It is so important for all of us that people have made us feel at home. Now I have a home, friends, private life and the business. The whole story is connected at many levels with many people like yourself. More and more people are coming and we have the time to tell our story. June 2015 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
stands today, when Cooperstown was the epicenter of US hop production in the 19th century. As would be expected, this 54 IBU Belgian-style Pale Ale is liberally dry hopped, leading to citrusy, spicy and floral hop aromas and flavors. BJ’s own multi-award-winning Nit Wit—an unfiltered Belgian-style Witbier brewed with wheat, coriander and orange peel, that has been awarded more GABF and World Beer Cup medals than any other BJ’s beer—was matched with BJ’s new Spicy Pig Tavern-Cut Pizza loaded with ham, bacon, pineapple and jalapeno. Jamie pointed out this was another complementary pairing, with the spices all merging harmoniously together and the acidity of the beer matched with that of the five-cheese blend. Our next palate cleanser featured the 9.5% ABV Gnomegang, a collaboration first brewed in 2010 featuring the signature yeast from the Belgian brewery Brasserie d’Achouffe, with clove aroma, fruity esters and a smooth maltiness.
Photos by Bill Bokelmann
Baby Back Pork Ribs and White Cheddar Mashed Potatoes was paired with Ommegang Game of Thrones Valar Morghulis (means “all men must drink”), a Dubbel Ale the brewery brewed for the HBO TV show in December 2013, the 4th beer in the series of beers designed to tie into themes and nuances of the show; and this bold 8% ABV dark beer was able to stand up to the heartiness of the meaty ribs.
BJ’s Beer Dinner Features Ommegang
Ommegang Abbey, another 8% ABV Dubbel, was our next intermission beer. First brewed in 1997 and styled after ales brewed by Belgian Trappist monks, it is dark, rich and malty, thanks to its recipe utilizing several different malts.
The Henderson, Nevada BJ’s Restaurant & Brewhouse had its usual packed house for its latest beer dinner, featuring the beers of the Cooperstown, New York-based Brewery Ommegang, the first farmstead brewery built in the US in over a hundred years and one of the first US breweries to specialize in Belgian styles. We were welcomed by BJ’s GM Jamie Uphoff, who talked us through each course and The final pairing was BJ’s signature Salted provided tidbits about the featured brewery and the beers and dishes we were treated to. Caramel Pizookie with white chocolate, We were off and running with Ommegang’s most popular beer, Hennepin, a 7.7% ABV slightly sweet pretzel bites and vanilla bean ice cream served Saison with ginger, orange peel and a dry Champagne-like effervescent finish. Jamie pointed out that with Ommegang Rare Vos, which is named after a Belgian café outside of Brussels. this beer was one of the first ever Saisons brewed in the US and the spice and sweetness of the beer complemented the spicy Chinese mustard and sweet sesame soy sauce served with the accompanying Jamie said it is the most food friendly of all Ommegang beers, and complementary flavors Chicken Lettuce Wraps. of the caramel sauce atop the cookie blended with the rich, sweet, malty flavor of this 6.5% A palate cleanser/intermission beer was next, the Ommegang Hop House, which Jamie informed us ABV Amber Ale. pays homage to the hop farm that 100 years ago was situated on the 136 acres where the brewery 6 The Las Vegas Food & Beverage Professional I June 2015
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But we weren’t quite done yet, for a liquid dessert of Ommegang Three Philosophers proved to be a grand finale worth saving some room for. This 9.7% ABV Quadruple brewed with roasted malt and sweet and sour cherries delivered notes of dark fruits, coffee, currants, raisins and chocolate—showing more complexity than any wine. A new upgrade to the dinner was a PowerPoint presentation projected on a big screen with multiple choice beer trivia questions (such as: With which homebrewing club did BJ’s own Brewmaster, Alex Puchner, begin his brewing?) and tutorials on the beers and dishes we were enjoying. The price for this feast was only $35. The next beer dinner is slated for late August, dates and theme TBA.
BLT Burger Launches Local Beer + Burger Pairing Menu
CraftHaus Expansion
CraftHaus has just completed an expansion, adding two new Premier Stainless 20 BBL tanks, which doubles the brewery’s capacity to 100 BBLs. According to the brew team of Steph and Steve, the first beer into the new tanks is the long awaited follow up in the Any Which Way IPA series, White IPA. The polar opposite to the first release (Black IPA) the White IPA is full of Centennial and Citra hops and backed up by a Belgo Yeast, coriander and orange peel, which should be a perfect sipper as the weather heats up. The brewery is now canning, so you now have the opportunity to enjoy their beer at home. Available for sale at the tap room and in retail stores in four-packs of 16 oz are the brewery’s flagship beers, the Evocation Saison and Resinate IPA. Go to www.crafthausbrewery.com for a listing of stores and restaurants that carry their brews, which now lists more than 45 locations.
BLT Burger at the Mirage is joining in to support local beer by offering a selection of its gourmet burgers paired with local brews. On the menu are Shaft’s Blue Burger with Shaft’s Blue Vein cheese, balsamic caramelized onions and mushrooms paired with Sin City Amber Ale (16 oz); The Cowboy with BBQ chipotle, tobacco onions, lettuce, tomato, bacon and pepper jack paired with Big Dog’s Dirty Dog IPA (22 oz); and American Wagyu Burger—Snake River Farms American Wagyu beef, brie, spinach, truffle aioli and portobello—paired with Tenaya Creek’s “God of Thunder” Porter (22 oz). Manager Michael Smalley said more local pairings are on the way, so stop in to check them out. www.lvfnbpro.com
photo by joe urcioli
PKWY Tavern Serving More than 250 Beers
Move over Yardhouse, there’s another player in town serving a huge repertoire of craft beers. In
late April the Roadrunner at 9820 W. Flamingo near Grand Canyon and the 215 transitioned into PKWY Tavern and debuted its 128 handle tap system and more than 250 beers. Owner Jonathan Fine and Vice President of Operations Mateo Reyes know how to run a successful tavern, as their group has Rockhouse at The Venetian and PBR Rock Bar at Planet Hollywood, but this new venture is their first off of the Strip. To research the concept Fine and Reyes traveled around the country to see what type of venues were successful. Reyes said, “We found there was a lot of interest in craft beer and that people are seeking out a place to hang out at after work.” Their new tavern fits the bill, with plenty to keep you occupied. The expansive outdoor patio area is equipped with artificial grass, corn hole, shuffle board and giant Jenga and Connect 4 games; indoors you’ll find a bowling lane, classic video upright arcade machines, dart boards, pool tables, ping pong, 15 gaming machines and several family board games that have been adapted to drinking games (e.g. Operation game requiring taking a drink when it buzzes); and several big screen TVs tuned to sporting events. As for the beer, the selection will rotate monthly, but will always feature at least 250 beers. Assistant General Manager Nathan Reul said, “There are a lot of great breweries in town not getting the recognition they deserve and we want to partner with them to bring more exposure to local beer.” The focus is on local, regional and US beers and several of the local breweries are represented, with Bad Beat, Barley’s, Big Dog’s and Joseph James, and more soon to come. Reul, who held the same position when it was Roadrunner, related the good news that no one lost their jobs when the ownership changed. He added, “PKWY Tavern has become the concept that I had imagined, a special place that clientele would want to come to and that would appeal to different age groups.” Plans are to turn PKWY Tavern into a hub for education, with beer classes, special tastings and beer dinners on the horizon. There is also a rewards program with prizes for every 50 beers as one progresses through the expansive selection, and members receive access to exclusive or limited release beers offered only to members. To keep the beer fresh, smaller sized 1/6 barrel kegs are used. Beers are available by the bottle or can and on draft in either ½ pint or full pint pours and are reasonably priced, with most hovering around $4-$6. The Tavern’s décor includes beery aspects such as hanging lights made from beer bottles and urinals crafted from half barrel kegs. Outdoor signage is hard to miss from the 215, as the former C O W B O Y letter placards have been replaced with 250 B E E R S. PKWY Tavern is open 24 hours. To view the complete beer menu visit pkwytavern.com/ beerhtml#mix.
As always, great beer happens in Vegas!
June 2015 I The Las Vegas Food & Beverage Professional 7
By K. Mike Masuyama Ph.D.
West Eats East—Japanese Cuisine: An Intangible Cultural Heritage by UNESCO The latest topic of Japanese cuisine is the designation to an intangible, cultural heritage
by UNESCO (the United Nations Educational, Scientific & Cultural Organization). Its traditional cuisine, Washoku, is the national heritage representing “food culture” in Japan, which the Japanese government and food business people are proud of. By the way, the first recognition was given to French cuisine in 2010, followed by Mediterranean applied jointly to Spain, Italy, Greece and Morocco; Mexican; and a Turkish Keskek. Is it solely for preserving the traditional, unique regional food culture in this fusing world? What does it mean to us?
Washoku was cultured by the food supplies from four distinct seasons and the character of the people. It was not for daily eating but annual, seasonal or special occasions like the New Year-year end celebrations, weddings, memorial services, specific religious days, children’s days and so forth. Rice (short/medium grain rice, sweet rice, no long grain rice) was in its center together with soybean foods like tofu, fish-seafood or vegetables, mostly cooked. Soy sauce, miso (fermented soybean paste), rice-vinegar and sea salt are major flavoring agents, occasionally with a little bit of unique spices or herbs. Appearance or presentation was an integral part to induce an appetite or interest. Washoku is the term indicating not a single specific dish but representing many kinds of solid or liquid foods as a whole, including diverse sushi, sashimi, fish-seafood-sea veggies, tofu-soybean and vegetables dishes, which are prepared specifically. Thus Washoku is what Japanese has created for something
Traditional yet New Perfect Soy Sauce Flavor without the Color! A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods www.whitesoysaucefood.com 8 The Las Vegas Food & Beverage Professional I June 2015
Mike Masuyama is a bi-cultural science-technologybusiness consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles. “Ask Doctor Sake” was his last series in this journal.
omnivorous, harmonized in its own nature and climate before much influence of the western carnivorous food culture, which is still the backbone of their diet today. Gastronomically, Washoku differs from western foods with respect to savory taste conception. It is claimed to come from dried Shiitake mushroom, Kombu kelp sea-veggie, smoked/ cured dried bonito, dried sardines or dried scallop, or their combinations, without the use of chicken bouillon or other animal origins such as meat, milk-dairy products or butter. Its flavor or taste is often expressed as subtle, delicate, complex, clean and less lingering. Nutritionally, many Washoku dishes contain good quantities of dietary fibers, vitamins and minerals with low calories, except for seafood items like sushi. In my interpretation, Washoku was born as side dishes for eating a lot of cooked rice, which was the major source of protein and calories to meet the nutritional needs. I do not know if Japanese in Japan are eating Washoku at every meal today. I presume they are eating more or less out of the tradition with more animal foods by a common socio-economic rule that more animal food is consumed with a higher income. While consuming Washokustyle meals during the pre-WWII era, nobody recognized it a superior food recipe for healthy longevity. Instead they wished to eat more rice with animal or western style foods. By combining both this traditional and later acquired, western diets, Japanese apparently attained healthy longevity in 1980s. The term Washoku sounds new to us; however, it is not totally peculiar to us. We are already eating sushi, representing one and occasionally appetizers in its styles out of Izakaya or Kappo restaurant menus with little consciousness. This term appears to be promoting the foods originated from Japan further beyond the current items. I agree Washoku could bring a good chance to eat more diversified food and vegetables, from plant origins in particular, in our high animal food eating habit, gastronomically and nutritionally. In addition, it could be a new thing to generate profits at restaurants or grocery stores. For that, we want to learn it in our language and food culture, stimulating our incentive for trial to take, in addition to getting access to its original claims. Accordingly, Washoku needs to be spelled out in practical dishes rather than showing a group of dishes, I anticipate. On our table or in the kitchen, diversifying sushi, innovating tofu recipes, adding cooked vegetables to meat, presenting a pot-soup style menu like Sukiyaki or combining such varieties into a Bento box can be good candidates to start with, I assume. Some are easily accepted, whereas others take time to be favored in our taste, just as sushi some time ago. Hopefully a day will come for us to think about congeniality or pairing with Washoku among our foods and drinks from many locations on the earth. At the end Washouku should be shared by anyone who shows an interest in profession or business, not to repeat such a little bit political-to-be matter with the certificate of authentic Japanese restaurants by excluding non-ethnic participation. We are always open to try whatever is interesting and what would be good for us. www.lvfnbpro.com
By Les Kincaid
FOOD FOR THOUGHT
Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
The Best Wineries in Baja California
This recipe is a favorite and will pair well with Chardonnay Wine.
Roast Chicken with Tangerines
In addition to
its many other selling points — incredible fishing, surfing, hiking, eating, and dirt biking or auto racing — Baja has a very promising wine region. Baja wine country is centered in the Guadalupe Valley, about 70 miles south of the San Diego/Tijuana border crossing just a few miles of Ensenada. The valley, which is home to around 80 wineries, starts just inland from the Pacific, which is an ideal location: at night, the cool ocean breezes offset the hot daytime temperatures. This Mediterranean climate has proven hospitable to a number of different grapes — from Cabernet Sauvignon, Tempranillo, Syrah, Nebbiolo, Chardonnay, Sauvignon Blanc and Chenin Blanc to name a few. Though wine grapes were first planted in Baja back in the 17th century, it is only in the last few decades that the local wine industry has started to blossom, and the region is still quite a long way from figuring out which grapes work best. Like Baja itself, the Baja wine industry is still in its Wild West phase — which is part of the wonderful charm. For American food and wine enthusiasts, Baja California’s emergence as a source of serious or pleasurable wines is a mixed bag for consumers. www.lvfnbpro.com
First, the bad news: even though the vineyards of the Guadalupe Valley are barely two hours south of San Diego, Baja wines are almost impossible to find in the United States. Apart from a few retailers in San Diego, LA and Las Vegas, Mexican wines have no presence in the overall American market. And unless you reside in one of the few states that permit out-of-state merchants to ship wines directly to consumers, you can’t order Baja wines (or any other wines) from those stores. Now, here’s the good news: if you want to experience Baja California wines, you can easily take a trip south of the border and eat and drink your way across the Baja wine trail (just don’t plan on carting a case or two of wine home: you are only allowed a maximum of one liter of alcohol per person when crossing the border into the United States). And even though the Baja California wine industry is still in its infancy, they’ve got the wine tourism thing down pretty well already. The next time you go to Baja, here are some wineries that you should definitely visit: Casa de Piedra, Vena Cava, Hacienda La Lomita, Vinas de Garza, Adobe Guadalupe, Monte Xanic Tammy & Les are working on a trip. Stay tuned!
One 6-pound roasting chicken 2 garlic cloves, thinly sliced 6 rosemary sprigs 3 tangerines, washed and halved 2 tablespoons extra-virgin olive oil 1/2 cup dry white wine 1/4 cup honey Salt and freshly ground pepper 1 3/4 cups chicken stock or low-sodium broth Preheat the oven to 425 degrees F. Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic, rosemary and 4 of the tangerine halves. Tie the legs together. Juice the remaining 2 tangerine halves. Rub the oil over the chicken. Pour the wine and tangerine juice over the chicken, drizzle on the honey and season with salt and pepper. Roast the chicken for 20 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 375 degrees F. Roast the chicken for 40 minutes. Add the remaining 3/4 cup of broth to the roasting pan. Cover and roast for 50 minutes longer, or until an instantread thermometer inserted in an inner thigh registers 165 degrees F. Transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices. Yield: 6 servings
June 2015 I The Las Vegas Food & Beverage Professional 9
PR Spotlight
PR Spotlight: Kirvin Doak Communications How food brings a company together and creates a sense of community
KDC Day of Service at Opportunity Village
Laura Bucklin, Wendy Sloan & Devin Aaron at Las Vegas Business Academy’s Rockin’ On the Roof
T
he Cleveland Clinic Lou Ruvo Center for Brain Health was started over dinner at Spago when Larry Ruvo hosted a small group of friends to honor the life of his father, Lou. Jim Murren first sketched the idea for CityCenter on a napkin. And the opening of every Cirque du Soleil show has been punctuated by a fantastical party featuring imaginative food and beverage presented in a way that only Cirque can deliver. So if you wanted to say that food was at the center of building modern Las Vegas, you wouldn’t be far off. And if you wanted to say that food helped build Kirvin Doak Communications (KDC), you’d be right on that, too. KDC’s partners, Dave Kirvin and Bill Doak, are proud that their firm helped play a storytelling role in the food and beverage transformation in Las Vegas. KDC has been fortunate to work with chefs like Joël Robuchon, Wolfgang Puck, Michael Mina and Julian Serrano; and places where the concept takes center stage like Culinary Dropout, PBR Rock Bar, Harley-Davidson Café, Andiamo Italian Steakhouse and the new Bravo Cucina Italiana. “Food and beverage at KDC is about more than the work we do,” said Partner and CoFounder Dave Kirvin. “It’s about who we are.” We witnessed this at a recent company
Kara Rutkin & Rachel Feinberg with celebrity chef Scott Conant at UNLVino
gathering and can confidently say that nothing brings people together – whether it’s a family, a company or an entire city – like food. It was the Friday before Memorial Day Weekend and the KDC conference room was alive with the buzz of holiday plans, client happenings and the 4.8-magnitude earthquake that had just hit Las Vegas an hour prior. More importantly, the 53 employees of KDC and sister company, Outdoor Solutions, were uniting with one common goal: to get their hands on a barbecue feast prepared by Outdoor Solutions President Scott Carlovksy. The scene painted is just one of the many unique activities that unites the team at KDC, Nevada’s largest public relations agency. Whether it’s a day of service at a local nonprofit such as Opportunity Village or the Boys & Girls Clubs of Southern Nevada, happy hour at a local bar or a legendary holiday party, the company’s leadership team is always looking for new ways to bring everyone together. The barbecue was one such way. As everyone filled their plates with chicken, bratwursts, burgers and grilled veggies, people shared stories of their clients, their hometowns, the movie they just saw and plans for the weekend. The common denominator, much like Jim Murren’s napkin and Larry Ruvo’s dinner, was food.
10 The Las Vegas Food & Beverage Professional I April 2015
Kaity Cash & Dayna Calkins at UNLVino
Christine Moorhead, Dave Kirvin, Kate Whiteley, Clara Tsang & Taylor Fisher on the red carpet at Vegas Uncork’d by Bon Appetit’s Grand Tasting
If a stranger were to walk into the barbecue, they would instantly note the camaraderie. A pillar of KDC’s culture is the sense of family. In fact, the company barbecue turned into a literal family affair, with one KDCer even bringing her twin brother to the celebration. More than 75 percent of its team members come from outside of Nevada, including Iowa, California, Michigan, Massachusetts, New York, and more. This dynamic allows for instant friendships to be born, making the workplace a comfortable and open environment. It’s well-known throughout the city that KDC has a number of bonafide “foodies” in its midst, as the company works with some of the top food and beverage clients in Las Vegas on local, regional, national and international public relations efforts. They have a wide variety of restaurant clients and have a hand in some of the city’s most prominent food and wine events, including UNLVino – Nevada’s oldest wine tasting, produced by Southern Wine & Spirits of Nevada and the students of UNLV’s Hotel College – and Vegas UnCork’d by Bon Appétit. “We’re not sure what the next evolution of Las Vegas will bring,” said Kirvin. “But how it will start? We’re guessing pretty much like all the rest. With food.” www.lvfnbpro.com
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By Chef Allen Asch
Chef Talk
The Pomegranate I recently purchased a home with many mature fruit
trees on the property, including 2 pomegranate trees. One of these two trees is the more prolific of my trees. I last counted over 75 fruits growing on the one tree. I have to be honest and tell you that I have never dealt with fresh pomegranates before; it just seemed easier to buy the juice or the seeds in the ready to use form. I would not have planted the trees as my first choice, but with the huge bounty I am anticipating at the end of the summer and into the fall I need to have a plan on what to do with my crop. The pomegranate tree originated in Iran and India and came to the United States in 1769 by Spanish settlers. The word comes from the Latin word for apple, and the military grenade was named after the pomegranate due to its similar shape. Each fruit has between 2001400 seeds. The seeds, also called arils, are surrounded by a pulpy substance; the seeds and pulp are then embedded in a membrane that needs to be removed. Although the pulp is edible, the seeds are the enticement of the fruit. The most common color of the seeds is red, but the range of colors goes from white to dark purple. The process of removing the seeds, the most edible part of the fruit, is not the easiest task in the kitchen. The consensus on the best way to separate the seeds and the other parts is to remove the seeds and put them in a bowl of water. The seeds sink and the rest of the pulp and membrane float to the top. This allows you to skim the non-edibles and then drain the water and you are left with the nutritious and delicious seeds. There are some new tools out there that have some promise to help the de-seeder. One is Shoham’s ART and another is Seed Out 60 Second Pomegranate Deseeder. Each pomegranate will yield around 11/3 cups of seeds, depending on the size when harvested. A 3 ½ ounce serving of the seeds produces 12% of the recommended daily allowance of Vitamin C, 16% of the Vitamin K and 20% of the dietary fiber among many other health benefits. Pomegranates are also considered an antioxidant. Besides eating the seeds as is, some other uses of pomegranate include salad dressing, with port wine or balsamic vinegar in a sauce, tossed in salads, in baked goods, and it pairs very well with rice in a pilaf preparation. Another big use is in pomegranate juice, which is supposed to lower cholesterol. Be aware, this could create a negative reaction for people with very low blood pressure, especially if they are having surgery. Pomegranate syrup that is used in the bar area is called Grenadine. I think the biggest use of my harvest will be in preparing pomegranate jelly. I hope my friends will be happy with their holiday presents. How to grow pomegranates: Pomegranates should be placed in the sunniest, warmest part of the yard for the best fruit, although they will grow and flower in part shade.
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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.
The pomegranate does best in well-drained ordinary soil, and once established, pomegranates can take considerable drought, but for good fruit production they must be irrigated. Trees should be fertilized for the first two years; after that they are strong enough to survive without added fertilizer. Plants should be pruned, especially in the first three years. Plants can be raised from seeds but they are more prolific if they come from cuttings and they will start producing after three years in the ground. (Anyone that knows me and wants a cutting let me know next winter.) The fruits are ripe when they have developed a distinctive color and make a metallic sound when tapped. The fruits must be picked before over maturity when they tend to crack open. Like an apple, pomegranates have a long storage life. If it is maintained at a temperature of 32° to 41° F and 80-85% humidity it can be kept for 7 months. Pomegranates are also frequently used as table decorations, but usually are not then eaten due to the room temperature storage. The pomegranate has symbolic history around the world. From Egypt to Greece to Israel to European Christianity and even into Asia the pomegranate is steeped in historical value. This significance ranges from health cures to proof of the fertility of the land for nomadic groups. The pomegranate is a symbol of fertility in Iran and the many images in the Old Masters Paintings in Europe are related to the significance of Christ’s suffering and resurrection.
www.lvfnbpro.com
Wine Talk with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Learning Design & Development Business Partner for MGM Resorts University. Check out her website at www.aliceswift. com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries.
California Chardonnay and Pinot Noir: A Tasting of Balance
Vegas Uncorked Wine Tasting
David Lynch, Steve Matthiasson, and Rajat Parr
Vegas Uncorked, by Bon Appétit, Bellagio, Saturday, April 25, 2015 This month I attended a special event that focused on California Chardonnay and Pinot Noir. The primary moderator was Jason Smith, Master Sommelier, and Director of Wine at the Bellagio in Las Vegas. In addition, David Lynch co-moderated the event, who is the contributing wine editor of Bon Appétit, and co-owner of St. Vincent in San Francisco. The tasting was accompanied by four panel speakers, representing multiple aspects of the wine business. Steve Matthiasson is the owner/winemaker of Matthiasson winery, who also co-wrote the California manual of sustainable vineyard practices. Matt Licklider is the co-owner of LIOCO wines, who sources wines from very unique and high quality regions of California. Jasmine Hirsch is the Sales and Marketing Director for Hirsch Vineyards, and is the daughter of David Hirsch, owner of Hirsch Vineyards. Last but not least, Rajat Parr is the co-founder of Domaine de la Côte and Sandhi, and co-writer of Secrets of a Sommelier. Hirsch and Rajat also represent the cofounders of the non-profit organization In Pursuit of Balance (IPOB), whose goal is to produce a balanced Pinot Noir and Chardonnay in California, similar to the Burgundian style of Pinot and Chardonnay in France. Since opening in 2011, IPOB now has 33 member wineries, who undergo rigorous selection by a panel of third party wine professionals. California Pinot Noirs and Chardonnays are the sole focus of IPOB based on the passion and interest of the founders, although many of the winery www.lvfnbpro.com
Matthew Licklider and Jasmine Hirsch
Jason Smith
members do make other varieties as well. They recently conducted IPOB tours internationally in Japan, then back to the U.S. to Houston, San Francisco and Las Vegas. During the event, the big question was asked: How do you define the term “balance”? Here is a summary of their responses: David Lynch: There’s been an evolution of Californian wine, from traditional wines in the mid-1900s, classically styled and similar to old world Europe and Bordeaux. The 80s and 90s showed an increase in size and scalability. In contrast, we have a smaller scale of production, bringing back the “old days” of Napa viticulture, with a fresher style of Chardonnay, to show a different side of Chardonnay. Steve Matthiasson: Balance [in wine] is just as important as balance with your life. [With wine, you] need balance of alcohol, balance of food and balance of consumption. Freshness, and refreshing feeling/taste is also important. Rajat Parr: Freshness. Vibrancy. Balance. Wine is not a cocktail and cannot be compared. It’s a refreshing beverage you can have before a meal, during a meal or after a meal. Matt Licklider: Balance is difficult to explain, which is why our organization is “in pursuit of” balance. Balance exists everywhere: cooking, architecture, dance, ballet, music. It’s the same thing with wine. It’s very hard to put our finger on it, but there’s something visceral that happens, if we’re paying attention to what we’re smelling and tasting, when we experience balance, we know it. Jasmine Hirsch: I want to make wines that have character, that are individual. Often that means wines that express a place. What’s
required is transparency, like in life. [This transparent balance of style] comes from my father. [He] fell in love with wine from Burgundy, and was all about wines with a sense of place, with character. Real wine is an agricultural product, and you should be able to taste where it comes from, who made it, and what year it was grown… and that requires balance. After an informal poll of the audience, it was clear that most people were not used to drinking Californian wines made in the Burgundian style. However, it was a refreshing change that appealed to many of the audience members. For those who are interested in the wines tasted, here is the lineup (in order by producer). 1. 2013 Hirsch Estate Chardonnay 2. 2012 Hirsch “San Andreas Fault” Estate Pinot Noir, Sonoma Coast 3. 2012 Hirsch “Reserve” Estate Pinot Noir, Sonoma Coast 4. 2013 LIOCO Chardonnay, Hanzell Vineyard, Sonoma Valley 5. 2012 LIOCO Pinot Noir, Klindt Vineyard, Anderson Valley 6. 2014 Matthiasson Chardonnay, Linda Vista Vineyard, Napa Valley 7. 2011 Matthiasson Merlot, Red Hen Vineyard, Napa Valley Keep an eye out for a future article featuring In Pursuit of Balance. In the meantime, to learn more about the company and to join their mailing list, go to http://inpursuitofbalance.com. Until next time, Cheers ~! Alice
June 2015 I The Las Vegas Food & Beverage Professional 13
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
photo by Peter Harasty
with the Smalls ranging from $10-$18 and Greens, with generous portions, $13-$16. Furthermore, a daily happy hour from 4:30-6 p.m. offers 13 choices priced from $2-$10, such as the Squid “Sweet Heat”; Strawberry, Champagne, Walnut and Goat Cheese Salad; Street Tacos; Duck Fat Fries; and drink specials of $5 beers, $6 wells, $7 house wine and specialty cocktails for $8. Searsucker is open daily for dinner and for Late Night on Tue., Fri. and Sat. To check out the complete menu, visit searsucker.com/las-vegas. East Coast Scallops
Searsucker at Caesars Palace Offering Upscale Casual Dining he newest eatery to open at Caesars Palace is celebrity chef Brian Malarkey’s (a finalist on Top Chef who went on to host ABC’s The Taste) 4th Searsucker location, and his first to open in Las Vegas. Situated off of the casino next to the sports book and Omnia Nightclub in the former space of Munchbar, an eclectic cowboy décor features brown leather booths, antler chandeliers, rope-strung Edison lights, whimsical food paintings, neon “Eat” signs, wood flooring and rustic wood and marble tables; and a lively atmosphere prevails amidst an open kitchen and the front part of the restaurant open to the casino and outwardfacing bar that’s perfect for people watching. Heading the kitchen is the very talented John Paul Labadie, a celebrity chef in his own right who brings more than 20 years experience, having held chef positions at prestigious restaurants including Emeril’s Fish House at the MGM, Table 10 at The Palazzo, off-Strip at Garfield’s and Marche Bacchus and at Todd English P.U.B. in Crystals at CityCenter. The shareable menu is divided into Bites, Smalls, Greens, Ocean, Ranch and Farm, but the stars of the menu will be found in the Smalls. I found several favorites that were exploding in exquisite flavor and uniqueness, like Squid “Sweet Heat,” calamari steak with a sweet & sour heat; Eggs & Bacon, which sounds unexciting until you discover it’s a decadent eggs Benedictlike mixture of poached egg, toasted brioche, hollandaise sauce and pork belly that’s been
brined in apple cider vinegar and spices for 24 hours; Bone Marrow with a Fresno chili/Bulleit Bourbon glaze and served with fried brussel sprout leaves; and Crab Cake with jumbo lump crab, fennel, lemon verbena aioli and a very creative Tabasco “caviar” made with gelatin and agur. Of the larger portion entrees, worthy choices are the Scallops “East Coast” served with Israeli couscous with golden raisins, almonds and citrus vinaigrette; and Hanger “Butcher Steak” with a chimichurri base, smoked fingerling potatoes, herbs and cippolini onion. You won’t regret splurging on a side or two, such as the jalapeno-chorizo “corn off the cobb” or deep fried brussel sprouts enhanced with walnuts. Desserts are all made in-house, and include the “Ermahgerd” (the sound you’ll utter when you taste it) Sundae with peanut butter gelato, peanut coffee “rocks,” caramel, brownies and brûléed banana; S’mores Bar—a compilation of graham and salted caramel ganache, honey chocolate mousse, marshmallow, cookie crumble and chocolate ice cream; and the simple but very addictive Cookies and Milk—soft, warm melt-in-your-mouth chocolate chip cookies which arrive straight from the oven and with a glass of cold milk. If you’re fortunate enough, you’ll be seated in the section of Server Chris Murphey, a very efficient and personable Morro Bay, CA area transplant whose fine dining experience includes time spent at the MGM’s Fiamma. Prices for the most part are less than what you’d expect in the high rent district of the Vegas Strip,
14 The Las Vegas Food & Beverage Professional I June 2015
photo by brian mannasmith
T
New Brunch Menu at Sammy’s Restaurant & Grill
Eggs Benedict
Sammy’s Restaurant & Grill in Green Valley has introduced a new brunch menu. Featured items include Eggs Benedict in versions of Traditional, Sautéed Artichokes and Spinach, and Sliced Salmon and Capers; Bacon & Mushroom Pizza topped with egg, tomato, onion, cheddar and mozzarella; Lemon & Fresh Blueberry Pancakes; Brioche French Toast filled with Orange Di Stafano Mascarpone; Breakfast Tacos (3) loaded with Spanish chorizo, eggs, pepper jack, green chili, salsa fresco and cilantro; and brunch cocktails such as Mojito Italiano with Prosecco, fresh mint, Captain Morgan White Rum and lime juice. The brunch is served Sat.-Sun. from 11 a.m.-3 p.m. To view the complete brunch menu, visit www.sammysgreenvalley.com. www.lvfnbpro.com
16 The Las Vegas Food & Beverage Professional I June 2015
www.lvfnbpro.com
By Heidi Rains
Up Front and Personal
Heidi Rains is a San Diego native, a wiz of a home cook and brings life to the desert with a beautiful garden. Her herbs have been tasted by many and used by some of the top mixologists in town. She has spent her whole life living, eating & working in fine-dining restaurants, cocktailing & bartending on the Strip and she has a thirst for all things delicious.
Serving Samurai
I
t’s not always easy to sum up how interesting the people in our industry and our town can be. Meet Kevin Hermanson. He represents the best of us here, who progress like a fine wine and become more complex & refined with age and with every new experience. Vegas is an outpost of individualism, an overflowing melting pot simmering with a perfected recipe of “unique.” In a world of quasi geek-like posers and “anti-hipsters”— unaware of the obvious—that they are indeed actual “hipsters,” he’s the best type of nerd you can know. If you find yourself in Giada at The Cromwell, you may be lucky enough to encounter the likes of Kevin. He is a true enigma in the best sense. He has mastered a precisionlike gun smithery which is more akin to art than run of the mill “gun-nut-ism.” His authentic Japanese full body tattoos and his sushi making techniques are part of both his individual artistry and an ode to his heritage. But I think the most endearing and admirable quality Kevin has is his dedication to happiness. Not so much his own, but for the happiness of the people he hosts on a nightly basis. We were fortunate enough to enjoy some of this genuine hospitality at his home with his beautiful wife and their kids: Mr. Wee, Puppy-Jack, Tobey & Bleu. After many shots of vodka, Sorachi Ace beer, beets and Banh Mi, we were able to get down to the bottom of what it is to be an authentic Serving Samurai in Vegas!
Are there any secrets to being successful in our industry and do you still find the “art of serving” fun? You have to care! Whether you want to or not, you have to because it’s always all about the guest. Even when it gets tough, I’m still trying to give you the best experience that I can. It is a MUST to be professional and have fun at the tables. Trust me, behind the scenes is even tougher! So, if you don’t truly care, you are in the wrong industry. If a situation at a table starts to take a turn, do you have any tricks to salvage the relationship with the guest? You need to create a rapport from the beginning and they will most likely give you a couple of breaks. I try to always smile. Because even if I’m not at the table you have to create the aura of happiness and hopefully that’s contagious. Like the old adage, you can’t let them see you sweat. www.lvfnbpro.com
Even if your section is going down in flames, you just smile and keep calm and people won’t notice. The number one thing I tell my busser is to always keep the water filled. Although it’s subliminal, low water levels are the first indication to a guest that things are not running smoothly. Don’t give them a reason to look for other potential flaws in the restaurant!
together in a way to create an action. I don’t just think of it as a violent thing or instrument of war, even though they were created for that. I see it as art. I “pimp” people’s guns in an artful and tasteful way. Guns are timeless and some could be heirlooms that are passed down. I know the guns that I worked on will live on forever. You also have passion for tattoos? I got my first one when I was 30 and I get worked on once a week. When I’m done, I will have a traditional Japanese full body suit. I’ve been featured in Tatoo Magazine. I’m a mutt so this is an ode to my Japanese heritage. Working for Mario Batali shaped your career; what was it like? Italian boot camp! A different regional tasting menu and pasta tasting menu every other month plus the regular menu changed every day. I know more about Italian cuisine than some of my chefs! How do you find Giada as a chef? She doesn’t apologize about being from Italy but living in California. She will start off with a base dish but then take out ingredients that she doesn’t like. She also understands the orchestration of balance. Las Vegas is now your home. What do you love about it?
What is one tip for running a section? Treat it like no one is helping you. The only tasks that you can’t do is mix the drinks and make the food. So tip the bartender and give the chefs the utmost respect. It also helps to use the manager as a buffer whenever there is a problem with either the kitchen or the bar.
I love that late night anything is available for you. Wok-fried lobster at the Joyful House and great Thai food at Chada at 2 a.m. You can also find friends easily. It is a land of 2nd, 3rd and 4th chances. It’s a place to survive and thrive but once you are here for a number of years, it is like a badge of honor. I truly love it here. I miss the ocean but I can go visit. You love food….but find me three thing you will not eat!
What got you into being a gunsmith? I like anything that is mechanical. All of the gears, springs and levers that are functioning
Pot Pies, Papayas and Balut!
June 2015 I The Las Vegas Food & Beverage Professional 17
Good for Spooning
By LeAnne Notabartolo A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat. She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com leanne@goodforspooning.com.
Mike Minor
Chef Mike Minor at Made LV
photo courtesy of big tom photography
pop-up dinner at Made LV, I sat down with Mike Minor. He said a lot of things, but one sentence stuck in my mind: “I AM Vegas.” He shared that he loves this town and having grown up here, is connected to it in so many ways. He feels responsible to bring great food to the community in any way he can. And he has been doing that for more than 20 years. The first time I saw Mike in action was at Three Square Food Bank. Several chefs cooked live in their demo kitchen. He was engaging, with an infectious smile doing what he loved to do. When I got to know him, I realized that who I saw at Three Square, wasn’t a “show persona,” it was the real deal. He looks like a Rock-a-Billy guy with the requisite tattoos, moustache, and the slicked back hair and he IS a Rock-a-Billy guy with a love of Elvis. Not yearning for the past, he embraces what is going on now, welcoming newcomers and tourists, and knows that all change leads to growth. His life mirrors Vegas in that homage is paid to the past while always making way for the new. He started working at age 13, to make his own money to buy cool clothes. Mike has done literally every job in the industry from dishwasher to executive chef. He’s worked everywhere from a kid-friendly pizza joint to Wolfgang Puck and Border Grill. With a chuckle, he tells me in the beginning he was terrible at everything, but his passion made him work hard to get it right. By the time he was in his mid-twenties, Mike was the Director of Culinary for The Hard Rock Café West Coast. He credits the Hard Rock for instilling in him lifelong values that drive him today - “Love All, Serve All” and “Take Time to Be Kind.” Giving back to the community he lives in, treating everyone with respect and a friendly face, are things he learned at Hard Rock. He admits when he started there in management, he was “in way over [his] head,” but he had a general manager who set him on a path for success, leading by example and coaching Mike to be the best he could be. Mike said, “If it wasn’t for that leadership, I’d have been fired.” He remembers that and brings it with him to every job he has. Flash forward and Mike is working as the executive chef for Susan Feniger and Mary Sue Milliken at Border Grill. He traveled all
photo courtesy of Good for Spooning
After a recent sold out
Pulled Pork Sandwich
over Mexico with them, learning how to create authentic dishes from every region. And then he famously and amicably leaves that “dream job” to jump out on his own with his Truck U Barbeque food truck. Some might say he’s crazy, I say he’s crazy smart. He’s never been happier. He is making the food he wants to make and serving directly to the people eating it. There is no wall between him and the client. His truck is custom painted to represent his flair and who he truly is. Asked to compete on The Great Food Truck Race, he declined. Seven weeks on the road cut off from his core clients didn’t appeal to him and wife Natalia. He enjoys First Friday downtown because it gives him an opportunity to connect with the community. Because everything is made fresh for each outing (nothing is reheated, or reused) it doesn’t make fiscal sense to drive around at lunch time, hoping to sell out. Anything that is left over at the end of an event is donated
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to the Las Vegas Rescue Mission. If you haven’t eaten from his truck, you are missing out. My favorite is the pulled pork sandwich. It’s magical. Money isn’t everything, but the ability to be true to who you are and make the living and life you want to have IS everything to Mike. He’s really excited about the growth and changes downtown and knows that is the next step. He has a business plan and a brick and mortar restaurant serving his barbeque is what’s in the forecast. Because truly good barbeque is a low and slow procedure, he envisions starting the food the night before and serving lunch until he sells out. Mike and Natalia are looking for the perfect location to get started on their next big project. I, for one, can’t wait! In the meantime, you can find Mike doing the occasional pop-up to flex his culinary muscles. Follow Truck U Barbeque on Facebook to find out where they will be and check out Mike’s websites at www.chefminor.com and www.truckubbq.com to learn more. www.lvfnbpro.com
Brett’s BY
Entertainment News
Jennifer Lopez will start headlining in the AXIS Theater at Planet Hollywood on Jan. 20, 2016, and remain a judge on the final season of American Idol. Superstar Mariah Carey designed her new residency show MARIAH #1 TO INFINITY exclusively for The Colosseum at Caesars Palace and also released an album. America’s Got Talent winner Michael Grimm has a headlining residency at the Hard Rock Hotel June 5-Aug. 30. Fremont Street Experience’s Rock of Vegas free summer 9 p.m. concert series runs fixed dates through Labor Day weekend ending with Kansas & Blue Oyster Cult on Sunday, Sept. 6. The Beatles LOVE by Cirque du Soleil at The Mirage now offers Sunday matinee 4:30 performances through this year. Internationally-acclaimed phenomenon Puppetry Of The Penis at The Jewel Box on Industrial Road is a non-sexual adult show with full nudity exhibiting the ancient Australian art of Genital Origami. The provocative X Burlesque show is celebrating 13 years at the Flamingo with several new dance numbers and choreography adding projection mapping. The one-man hit play about relationships Defending the Caveman has moved downtown to the D Hotel. Hard Rock started a new select Friday Night Live at the Pool concert series featuring Kottonmouth Kings; Rusted Root; Nelson; South of Graceland; Puddle of Mudd; Tribal Seeds; Blue October; and Live. Golden Rainbow’s 29th annual Ribbon of Life show benefitting HIV/AIDS will take place Sunday, June 28, at 1 p.m. at The New Tropicana.
Dining and Lounging New York’s critically acclaimed Carbone restaurant will debut its Italian-American dining experience in October at Aria. Bellagio continues lakeside epicurean experiences with LAGO, a contemporary, Milan-inspired Italian restaurant by Michelinstarred Chef Julian Serrano, and makes it his third Las Vegas restaurant. VISTA Cocktail Lounge, an upscale, interactive cocktail experience in the former Shadow Bar location in Caesars Palace is open featuring state-of-the-art LED technology allowing guests to journey the globe. The Japanese tavern Itsy Bitsy: Ramen and Whisky has opened downtown at the base of The Ogden. Hussong’s Cantina will open its second Las Vegas location this summer in the west side Boca Park Fashion Village. The new location will mark the debut of the first premium fastcasual location with a full bar. BRAVO! Cucina Italiana operated by BRIO Tuscan Grille’s creators opened at the Galleria at Sunset shopping mall in Henderson offering affordable lunches and dinners with cooking done in full view. Entrepreneur Jonathan Fine, owner of nightclubs PBR Rock Bar & Grill, which just renovated its outdoor patio, and Rockhouse, has opened PKWY Tavern Taphouse and Grille themed with traffic signs at 9820 W. Flamingo Road. The building at the corner of 7th and Carson downtown recently got a face lift and new tenants including Chef Bradley Manchester’s Glutton with an outdoor patio and VegeNation serving fresh, vegan menu options. The Great American Foodie Fest has set up business for the summer in front of the Grand Bazaar Shops open-air shopping attraction in front of Bally’s.
Latest Developments
Graceland’s first permanent Elvis exhibition with rarely seen artifacts has opened at Westgate along with a new Elvis Presley’s Graceland Wedding Chapel. Miracle Mile Shops at Planet Hollywood will introduce Buffalo Wild Wings and Texas Land & Cattle as part of the center’s
20 The Las Vegas Food & Beverage Professional I June 2015
60,000-square-foot Harmon Avenue redevelopment set to open this fall as a restaurant and entertainment destination. The Tropicana is being sold to Penn National Gaming that owns and operates the M Resort in Las Vegas. Bellagio Gallery of Fine Art will debut Picasso – Creatures and Creativity on July 3 featuring 43 works focusing on the human figure through Jan. 10, 2016. The Forum Shops at Caesars has the new Laocoon Fountain and escalator making the transition of a straight path from level two to three. A groundbreaking was held for the first phase of construction at Kiel Ranch Historic Park, a seven-acre site with the last remnant of the original 240-acre homestead settled by Conrad Kiel in the mid-1800s. Rotella Gallery, a fine art photography gallery, opened a third location at Appian Way inside Caesars Palace.
Delano Beach Club at Delano is now open with a South Beach-inspired paradise including a whimsical oversized chess board. The Stratosphere’s Radiusº Rooftop Pool & Wet Lounge on the 25th floor is open to the public. The National Hockey League NHL Awards will be held Wednesday, June 24, at the MGM Grand Garden Arena for the first time and sixth time honoring the world’s best hockey players. This summer, Goodwill of Southern Nevada will open its largest Las Vegas store as a retail anchor at the newly renovated Boulevard Mall Maryland Parkway in the former Dillard’s site. A new cookbook, Charlie Palmer’s American Fare, has more than 100 everyday American dish recipes. www.lvfnbpro.com
The Nevada Restaurant Association’s Las Vegas Epicurean Affair
Last month the Las Vegas Epicurean Affair returned to The Palazzo and once again the soiree, sponsored by the Nevada Restaurant Association (NvRA), featured many notable restaurants from around the city, along with a premier selection of libations. More than just a great night out, the annual event benefits high school students interested in starting a career in our industry, as proceeds go to funding the Association’s Education Foundation scholarships. Andrea Davis, a high school student from Carson City High School, was a 2014 scholarship recipient, and used the money to attend Johnson and Wales
University to pursue her passion for Culinary Arts. Andrea was also the recipient of the Student of the Year Award at the State ProStart Competition due to her extraordinary commitment to the program. Not only did Andrea motivate her team members to excel in the competition, she was an advocate for the program in her community, promoting the Culinary Arts with a passion. With the help of the scholarship fund, Andrea will be able to gain the education she needs for a career in the food industry. The Nevada Restaurant Association works actively with the restaurant community to provide chef mentors in classrooms,
teacher development seminars, and scholarships to eligible students throughout the year, promoting education for the future leaders of our industry. ProStart is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. In Nevada, this program reaches more than 2600 students in over 30 public high schools. From culinary techniques to management skills, ProStart’s industrydriven curriculum provides real-life experience opportunities and builds practical skills and a foundation that will last a lifetime.
Le Central at Paris Las Vegas Makes History with World’s Largest Barrel-Aged Negroni
photo by MichaelGaskell.com
Composed of 96 bottles of Campari, 96 bottles of Bulldog Gin and 96 bottles of Cinzano 1757 aged in a 53-gallon Wild Turkey barrel, the barrel was on display until June 1st at Le Central, after which it was cracked open and distributed in smaller barrels to bars throughout the Caesars Entertainment Las Vegas properties.
Guests begin to pour Campari and Cinzano 1757 into the 53-gallon Wild Turkey barrel.
Renowned mixologists Eddie Perales, Francesco Lafranconi and “The Modern Mixologist” Tony Abou-Ganim, made history recently, creating the world’s largest barrel-aged Negroni. www.lvfnbpro.com
The Negroni is available for $7 between June 1-7 at: Voodoo Steak, iBar and Martorano’s at Rio All-Suite Hotel & Casino; Signature Bar, Piano Bar, Carnaval Court and Bill’s Bar at Harrah’s; TAG Sports Bar, Guy Fieri’s Vegas Kitchen & Bar, O’Sheas, 3535 and Catalyst Bar at The LINQ; Lobby Bar and Rao’s at Caesars Palace; Center Cut at Flamingo; Sully’s and BLT Steak at Bally’s; Le Central and Gustav’s at Paris; and Heart Bar at Planet Hollywood. $1 from every Negroni purchase will go to Three Square Food Bank.
June 2015 I The Las Vegas Food & Beverage Professional 21
Las Vegas’s Newest Master Sommelier
Will Costello By Bob Barnes • Photo By Adam Rains
Major congrats are in order to Will Costello, Wine Director of Mandarin Oriental, who is Las Vegas’s newest Master Sommelier. One of only seven this year to have passed the highest level of the Court of Master Sommeliers, it is a distinction that only 234 in the world currently have earned. We sat down with Will to learn more about him and what led him to his passion for wine and how he went about attaining this extremely notable honor. Where were you born and where did you grow up? I was born in Denver, but lived in San Diego from 1988-2012, so I call San Diego home, and it was there that I had the opportunity to be introduced to wine. When and how did you first get into nurturing your love for wine? I was a busser at a restaurant in Carlsbad, California, the Bluefire Grill, and one night, one of my servers gave me a coffee cup and said, “Here, taste this.” It was a Kim Crawford Savignon Blanc. I was 24 years old and had been a beer drinker till then and didn’t know too much about wine at the time. It opened my eyes, and from that point forward I wanted to taste as many examples of wine as I could. Later, in 2006, I worked as floor captain at Addison Restaurant at the Grand Del Mar hotel, a five-star fine dining restaurant in San Diego, where I met my mentor Jesse Rodriguez, the wine director. Seeing his passion inspired me to follow the same sort of dream he told me about, to become a Master Sommelier. What brought you to Las Vegas? I was running the restaurant at the time, and had passed the third Sommelier level, so took the Master Sommelier test for the first time, and didn’t pass. My feedback was, “Why are you not running a wine program? We can tell you are not.” I was terribly underprepared, and was also told, “You should make the decision if you want to do this as a profession, not as a hobby.” I wanted to move to a community with a large amount of Master Sommeliers and Las Vegas has one of the largest amount of Masters 22 The Las Vegas Food & Beverage Professional I March 2015
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in the US. I also wanted to move to a property as high achieving as Grand Del Mar, which was five-star everything and wanted something similar to it in Las Vegas. As wine director for the Mandarin Oriental, you oversee the wine program for all five of its outlets including Twist by Pierre Gagnaire, the French chef’s only restaurant in the US. What are your responsibilities in your position and how do you use your expertise in that capacity? Primarily I spend time at Twist, where I am at Tuesday through Saturday, but also spend time at my desk running our wine program as a whole for Twist, MOzen Bistro, Mandarin Bar, Tea Lounge, Pool Café, and banquet and inner room dining (room service). The unique part of using my understanding of the Master Sommelier diploma is understanding how to run a profitable beverage program and the wine spectrum for the guests we have come to Las Vegas, but also wines which every one of our clientele should be familiar with; learning about each one is of the upmost importance. Since I can’t physically answer every phone call, it’s more of being a shepherd to help wineries showcase their product and help our outlets make a profit. We have a very eclectic group of clientele and our focus is on “local” wines, and by local I mean wines from California, Oregon and Washington.
What is your advice to consumers of wine on making their selections or on deciding which wines are best suited to their tastes? I try to speak in plain English. There is a lot of jargon in this industry and I do my best to speak at a level that is at that of the average consumer. If I can educate them through that process, perhaps he can tell the next sommelier, “I want wine with residual sugar,” instead of saying, “I want a sweet wine,” when really they mean a New World wine with great fruit. Or vice versa. Do you have go-to wines or varietals you prefer? I tend to like lower alcohol, thinner skinned grapes, like Pinot Noir, Grenache and Gamay.
I wanted to move to a community with a large amount of Master Sommeliers and Las Vegas has one of the largest amount of Masters in the US.
And how did your experience at Mandarin Oriental help you prepare for your master sommelier certification? Specifically, I have learned more things from my guests than I ever would have thought in the first place. I would have guests ask me in passing if we have different wines, and I would then go home and research that product and region, and learn everything about it, and who brings it in. I would then potentially try to get a bottle and learn the style and see if it would work in our wine program. It spider webbed out into learning everything about that wine and region. What is involved in achieving a Master Sommelier certification? What did you do to prepare and how long was your journey? I started in 2006, when I passed the first level, and finished the fourth Master Sommelier level in 2015. To prepare, because no man is an island in this quest, I attended weekly tasting groups (and sometimes three times a week) and skype sessions with friends all over the country about theory (which is one of the portions of the exam). I also worked at other restaurants on my days off, for the experience, no pay, and learned how their programs are run. Two of my mentors were Paolo Barbieri, who I worked with when he was at Alex at the Wynn, and Bobby Stuckey at FRASKA in Boulder, Colorado. I learned from many friends who are now Masters as well, and learned their style of service. What makes a good sommelier? Are there personality traits that make one type of person better suited to this profession? First is hospitality; you have to have a desire to make your guests happy. Second, you have to have a severe desire for personal learning. Third, you must have a sense of being comfortable with defeat. I took the Master Sommelier exam four times, so it’s not something many accomplish right off the bat. And lastly, camaraderie, for you can not accomplish this goal without giving and receiving from friends, mentors and colleagues. www.lvfnbpro.com
How do you advise people on pairing food with wine? Any hard set rules to follow on that? I tend to focus on texture, and matching the food’s texture or weight with the wine is sometimes more important than actual ingredients in a dish. No matter what, you would not pair a dense heavy wine with a mushroom Consomme. Mushrooms can clearly be found in Bordeaux and Italian wines, but a Consomme is quite delicate. So, the general idea is if you can find a wine to match the texture of a dish, they will work much better. Personally I have no hard set rules. I try to experiment as much as possible. You can never know too much about the wine industry. What’s it like working with the legendary Pierre Gagnaire? Does he have a good working knowledge about wine? Pierre loves the wines of the Northern Rhone Valley in France, and his cuisine is driven more towards light, fresh wines. He works with a lot of fish on his menus, and usually only one heavy meat course. These are the wine styles I prefer: lighter, fresher styles with lower alcohol, which generally work extremely well with his food. I’ve been working with him for three years now and working with his food inspires my own palate. Can you tell us about your Lucky 7 and Discovery wine options at Twist? Lucky 7 is driven by expensive well-known wines of the world, geared toward our most knowledgeable guests. The Discovery features wines and grapes that are clearly on the fringes, such as wines from Hungary and Croatia, and unique styles like orange wine—a wine from white grapes made in the same style you make red, left with their skins on—or wines made from grapes which are unique to only one region of the world. What are some things you like to do in your free time? I love to cook. I also love to work on my backyard. I don’t have a gardener or a pool guy, so it takes a lot of time, but I enjoy it a lot. I also like going out to eat, exploring new restaurants. Up until recently the words free time wasn’t in my vocabulary and didn’t exist before I passed Master Sommelier exam. What is something most people don’t know about you? I have climbed three of the most iconic peaks in the world: Mount Kilimanjaro in Tanzania, Mount Aconcagua in Argentina (the largest in South America) and Mount Denali in Alaska. Now that I have some free time I might work on Everest. March 2015 I The Las Vegas Food & Beverage Professional 23
PRODUCT SPOTLIGHT At the Heart of Every Busy Kitchen Executive Development Chef of Major Products Chris Enright recently volunteered at Discovery Charter School in Newark, New Jersey to teach a group of 8-12 year olds how to cook. Chris demonstrated just how easy it is to create a simple salad using both the Major Mari Base Marinades and the Major Fruit Bases with only a few key ingredients.
huge flavor while being simple to deliver. A change in marinade can add a different flavor profile and extend your menu options exponentially,” commented Chef Chris. On this occasion, Chef Chris and the students prepared Piri Piri tacos using halal meat marinated with Piri Piri Mari Base together with a clementine citrus slaw made from napa cabbage, orange supreme, sliced red onions, cilantro and a clementine sour cream using the Major Clementine Fruit Base.
The collection of six students really enjoyed themselves and it was safe to say the afternoon was an overriding success, with another date pending for the early part of next year.
The dish, which takes minutes to create, is just one of hundreds of salad dishes that Major has developed in response to today’s quick and simple demand for food on the go. With ease of use and simplicity in mind, the range of Major Mari Bases lend themselves very well to being used in salads, sauces, burgers, soups, fillings, pizzas, rice and pasta dishes, sandwiches and wraps.
“It was a great afternoon and I’d really like to be involved again. The children were really well behaved and took everything on board, listening and making suggestions. The products work great with something so simple, as they add
The range includes 11 flavors from around the world from Tandoori and Moroccan to Barbecue and Fajita. Following the success of this year’s session, another demo class is being scheduled for the early part of 2015, and everyone at Major is really excited!
Celebrate with Dad on His Day! Ideas that Won’t Break Your Pocketbook The Silverton Casino has a new Asian restaurant on the way, WuHu Noodle. Set to open in June, WuHu is 1400 sq. feet and holds only 44 diners, but with a patio seating extending out onto the casino floor. There are two HD screens that scroll all the menu items. “We designed WuHu Noodle as the perfect complement to our already diverse dining options,” said Craig Cavileer, president of Silverton Casino Hotel. “This restaurant will have authentic Asian cuisine, as well as traditional favorites for every palate.” The menu will feature items with authentic flavors from Chinese, Japanese, Vietnamese and Thai cuisine. Dishes will include handcrafted noodle bowls, wok-fired recipes, fresh ingredients and bold flavors throughout. Take Dad out to the Silverton, cruise thru the giant Bass Pro Shops and treat him to WuHu.
By Shelley Stepanek
been there yet, be sure to check the carpet in the casino for pictures of famous movie stars. Rick’s Rollin Smoke BBQ and Tavern, Smoke’s Poutinerie and Rita’s’ Italian Ice are the first three tenants at Pawn Plaza at 725 Las Vegas. Blvd. S. Located by the famous Pawn Stars shop, they are sure to do well with the long lines that form there every day. One can never get enough Italian ice with summer coming. So on Father’s Day, if you want something simple, try one of
The world famous Hooters Restaurant has opened its 4th location poolside at the Palms. With over 15,000 sq. feet, seating over 500, and over 50 TVs, this poolside place will be packed all summer long, featuring cocktail service both inside and out. No need to even discuss the menu, as what person under the age of 80 doesn’t already know it and the famous costumes that the waitresses wear. We wish them great success. Bravo Italian opening in the Galleria Mall in Henderson is a chain known for medium priced homemade pastas. Chicken and Pesto Spaghettini is $11.99, Lobster Ravioli $18.00 and Balsamic Glazed Chicken is $19.99. They also serve chops, steaks, seafood and terrific flatbreads. They have gluten free picks, children’s dishes and a great Sunday brunch. Umami Burger in the SLS is a burger bar, beer garden and sports book, all rolled into one. Since SLS opened last August, Umami Burger has been a success. The outdoor patio overlooks Sahara Ave. and the sliding glass doors can expand the venue so you can watch the many TVs. My favorite is the Ahi Tuna Burger but the menu is so varied, with all the classic burgers, plenty of salads, a House Pickle Plate, the “Boring” Salad and with sides of Smushed Potatoes, Onion Rings, or Sweet Potato Fries. If you haven’t
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these after taking the family to an afternoon event, such as The High Roller, or a musical at The Smith Center. Then let Dad fill up on the BBQ. Farmer Boys has added a 4th location at 4833 W. Charleston Blvd. Known for its burgers, fries and quick grab-on-the-go treats, this is a great new location. Order take out and take a drive to Mt. Charleston or out to the lake if you don’t have time to dine in. There are also locations on N. Lamb, W. Tropical and S. Decatur.
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Human Resources Insights
By Linda Westcott-Bernstein Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees. Linda has recently published her self-help book entitled It All Comes Down to WE! with Author House Publishers. Her 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 Website: www.LJBConsulting.nett
Feedback
The best leaders know how to give and receive it. It can be difficult to hear that you made a big blunder or didn’t do a job well, but the key to learning from a mistake for pretty much everyone is all in the delivery of the message. Feedback, whether given or received, is one of the toughest assignments that any leader will ever have to master. Why is it important to give feedback? Well that question, seems a rather obvious one. But in reality it is much more complex and essential than it may appear. So, first, let’s look at what feedback is. I would define it as an important tool used by leaders to provide direction, guidance, and impart wisdom or share experiences. It is also a valuable resource, which when used constructively, can re-direct efforts, show the way on a first-time project, and/or correct misunderstanding. Isn’t it interesting that the English language is so eloquent and verbose, yet it is clearly subject to interpretation? Let’s test a hypothesis. I point to a wall across the room and tell you to… “go paint it yellow, but don’t ask any questions and don’t do it wrong.” Did I give you the tools
that you need to do that job well? Of course not. You can tell someone to paint a wall yellow but you must also give instruction or feedback. Later, when you get a myriad of questions such as how much time do I have to do that, what shade of yellow, and how much area of that wall should you paint – you must be prepared to give useful feedback. What is the value of feedback? Feedback is the cornerstone for improvement. It is also the basis for all learning. But truly helpful and beneficial feedback, comes from experience – and the heart – and has nothing to do with position in the organization, level of authority, or even age. It really has to do with experience. The “giver” has to have the desire to help another individual grow and learn through information. Ultimately that leader becomes better and smarter by gaining perspective on
what people need to be successful. Therefore, in my opinion, mastering the art of feedback is an essential tool of an effective leader. Useful feedback should be given without malice or provocation. It must be provided in a way that benefits the receiver and clarifies the purpose or the intent. It should never include sarcasm or contempt, because that would not be feedback. Improper feedback is damaging to self-esteem, is judgmental and ineffective, and has no place in a productive, enterprising and creative workplace. You can only discover the best in people if you are willing to share with them the best in you. I am going to close this article with the following quote… “All effective and engaging learning experiences come from frequent and meaningful feedback. Without feedback on whether or not one is getting closer to a goal, progress is highly unlikely.”
I would appreciate input from my readers to help drive the direction of my column this year. 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 (see brief detail above). Be sure to include your mailing address when sending your responses.
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The Bottom Line
By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.
Balancing Healthy and Indulgent Menu Options
More and more diners are expressing desire for healthier dining options, and this growing market certainly warrants restaurants’ menu revisions. At the same time, however, consumers are also up on their indulgent dining choices. Same-store burger sales, for example, have increased from last year. To add to the complexity, the same people are just as likely to fit into both categories…even over the course of a single day!
So how is a restaurant supposed to cope with these polar trends for both healthy and hearty? The answer, quite simply, is to tack on a little bit of both to your menu.
Understanding Consumer Psychology The most efficient way to understand your target customers is to group them into segments, typically by taste preference in a restaurant’s case. Few diners, however, will ever fall into the same segment every time. Sure, someone may be vegetarian, but that’s not going to stop them from ordering a lite salad for lunch followed by an eggplant parmesan with extra cheese for dinner. On the other hand, a man who frequently feeds his inner child with Dr. Pepper ribs and mac ‘n’ cheese may want to buck the trend one night with a turkey burger. Additionally, restaurants must always be mindful of members of the group who don’t necessarily fit their target profile. Spouses, children, business clients and friends along for the ride may not have your place as their first choice, but incorporating variety to appeal to these people may ‘wow’ them enough to come back on their own. Restaurants cannot predict what mindset their customers will have on arrival, but they can prepare for the possibilities through an adequate array of offerings. Ingredient-specific food trends will come and go, but the menu itself should always carry a healthy variety [no pun intended] of healthy and hearty options.
Leverage Personalization Preparing a menu that caters to body [read: healthy] and soul [read: not] does not have to entail extensive changes in inventory or back-of-house operations, and nor should it. The easiest option is likely the most profitable—customization.
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Let’s take the burger as an example. Many establishments offer one, and it so happens that intriguing burger add-ons are all the rage right now. A restaurant can easily transform their basic burger option to include extensive upsell opportunities: Healthy—turkey patty, veggie patty, no bun, no cheese, wheat bun, gluten free bun Hearty—add bacon, double meat, double cheese, add signature sauce, onion strings These are just a few of the seemingly endless list of bells and whistles used to modify burgers nowadays. However, each one becomes quite easy to implement as long as you have other items that use the same ingredients. Creating a web of dishes from the same ingredients will expand your offerings and appeal across the nutrition spectrum, as well as reduce the risks associated with unsold food.
versa. If a new item is closely related to a pre-existing item on the menu, consider listing it as an add-on/ variation within the same line. Dedicating entire sections to healthy and hearty is definitely okay, as long as these sections don’t deviate too far away from your menu’s current offerings [as well as follow the facets listed above]. As trends fade in and out at an increasingly faster rate, restaurants are finding it even more difficult to satisfy these ever-changing needs. The most successful establishments will certainly respond to these trends, but in a way that keeps their brand intact and keeps their operations at status quo. Innovation and consistent change is quintessential to the industry, but these facets should never come at the cost of your restaurant’s identity. Do add healthy and hearty menu options for your customers, but be sure that you’re making the most out of your menu expansion in the process.
Keep Your Brand Intact While offering both healthy and hearty options adds tremendous value to a restaurant’s reach, be sure to not take it too far to the point where your variety clouds your identity. If you run a smoothie shop, feel free to include a chocolate or peanut-butter based option, but don’t feel pressured to form half your menu from those bases. A burger joint doesn’t have to serve a dozen organic salad options; a veggie burger may be all the place needs. Your most important marketing tool is your repeat customers. Keep their favorite items on your menu. Talk to them, and certainly their guests who they bring along, frequently to assess their satisfaction with your menu. Only toy with an item if it’s not selling. If you’re going to add a healthy or hearty option, think about how that item relates to the rest of the menu. A smoothie shop doesn’t need to sell burgers, and vice-
ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com June 2015 I The Las Vegas Food & Beverage Professional 27
American Culinary Federation Chefs Of Las Vegas Chapter Page
By Juanita Fryer
Juanita is currently a culinary student at UNLV, previously at CSN and is the ACF Chefs of Las Vegas liaison journalist working at South Point Hotel’s main kitchen in the garde manger department. Born and raised in Asia, she brings a unique view to this industry page! For inquiries and suggestions email Juanita.fryer@lvfnb.com
Many events are going on with the ACF chefs of Las Vegas chapter. Your attendance and support is always welcomed and appreciated. More upcoming events: May 26
Monthly General Meeting Lawry’s Prime Rib 4043 Howard Hughes Parkway Las Vegas, NV 89129
June 7
Chef of the Year Gala - June 7th, 2015
The Chef of the Year Dinner Gala will be held at the South Point Hotel and Casino on June 7th. It will be a night featuring an eclectic spread to satisfy varied palettes, from the Bruschetta Bar with heirloom tomatoes and tapenade to the Salmon Rockefeller and finished off with Cherries Jubilee Flambé. That’s just a bit of the menu. This momentous event is a night filled with good company and great food. To be a part of this event contact the American Culinary Federation Chefs Las Vegas at 702336-9601, or visit www.acfchefslasvegas.org.
Chef of the Year Dinner Gala South Point Hotel and Casino 9777 South Las Vegas Boulevard Las Vegas, NV 89183 Napa Ballroom Reception at 6 p.m. Dinner at 7 p.m.
July 30 - Aug 3 ACF National Convention 2015 Orlando World Center Marriott Orlando, Florida
Epicurean Affair- May 21, 2015
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Events
ad index Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 11
page 12
page 29
page 16
Todd English P.U.B. www.toddenglishpub.com 702-489-8080
ACF Chefs of Las Vegas Chef of the Year Dinner Gala South Point Hotel www.acfchefslasvegas.org
June 15-26
June 9-11
June 21-24
Keep Memory Alive Event Center page 2 www.kmaeventcenterlasvegas.com 702-263-9797
12th Annual Blues, Brews & BBQ Festival Cannery Casino Hotel www.cannerycasino.com/entertainment
June 7
Las Vegas Restaurant Week various venues www.helpoutdineoutlv.org
Licensing Expo 2015 Mandalay Bay Convention Center http://www.licensingexpo.com/
SoCal Food & Beverage Professional page 15 mike@lvfnb.com
The Spice Outlet www.thespiceoutlet.com 702-534-7883
JCCNV www.jccnevada.com 702-428-0555
New Vista Wine Walk Tivoli Village http://winewalk.mobi
page 34
page 19
June 13
June 6
www.downtownsummerlin.com/eventscalendar
The Bootlegger Italian Bistro www.bootleggerlasvegas.com 702-408-7947
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
Power of Love Keep Memory Alive Event Center www.KeepMemoryAlive.org
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Power Of Love www.keepmemoryalive.org 702-263.9797
page 27
June 13
5th Annual Carnival of Cuisine Palazzo Pools www.venetian.com/entertainment.html
Monday Night Flights
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 16
June 5
page 25
702-832-1000
Con Arts Las Vegas www.conartslv.com 702-260-3320
Laughlin Chefs Food Fest Aquarius Resort www.laughlinchamber.com
NATIONAL DAIRY MONTH
Major Foods www.majorproducts.com 702-838-4698
Audrey Dempsey Infinity Photo page 16 www.infinity-photo.com 702-837-1128
BJ’s Restaurant & Brewhouse page 30 www.bjsrestaurants.com 702-851-8050
June 11
JUNE
page 11
White Soy Sauce www.whitesoysaucefood.com
page 8
Travel Trade Show The Venetian www.lvtravelshow.com
Let’s Get Together at BJ’s! Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES® Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT
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join us for HAPPY HOUR Mon.– Fri. 3–7PM | LATE NIGHT Sun.–Thurs. 10PM–Close W W W. B J S R E S TA U R A N T S . C O M |
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