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Issue 8 Volume 20
Southern Glazer’s Wine & Spirits of Nevada Acquires Distribution Rights from Bonanza Beverage for Nine New Suppliers
The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com
HOT OFF THE GRILL!
In loving memory of our Sr. Editor, father and friend.
After featuring a preview of Johnny C’s Diner in our July issue, we had to check it out firsthand and personally bring Chef Johnny Church a copy of the magazine. Chef wowed us with a tasting of his very creative comfort food dishes, including a 5-cheese mac n cheese topped with a Cheez It crust; grilled cheese with local honey, brie and walnuts; Cubano sandwich with ham, roasted pork, Swiss, mayo-mustard and dill pickle; and a decadent new-to-the-menu sandwich piled high with turkey, egg, bacon, tomato and lettuce. Do yourself a favor and make your way to Johnny C’s to experience a wonderful mélange of flavors for yourself.
Mike Fryer Founder, 1949-2020
Bob Barnes
Photo credit: Dave Forrest
Editorial Director bob@lvfnb.com
Juanita Fryer
Alice Swift
Publisher juanita.fryer@lvfnb.com
Assistant Editor alice@lvfnb.com
Photo credit: Lally Barnes
The Vegas buffet lives on and Editorial Director Bob Barnes (pictured here with General Manager Brenda Shelley and Executive Chef Jonathan Bauman) can verify that the Buffet at Wynn is worth a visit. To find out the particulars of the new setup, some of the gourmet dishes offered and what Bob’s favorites are, see his What’s Cooking column on page 4.
Juanita Aiello Creative Director juanita@lvfnb.com
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The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Journalist USBG Adam Rains
Journalist The Bottom Line Ben Brown
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Best of the Best Shelley Stepanek
Journalist UNLV Epicurean Society Nicholas Bilt
Journalist HR Insights Linda Bernstein
Journalist The Restaurant Expert David Scott Peters
Journalist Front & Back of the House Gael Hees
Journalist Chef Talk Allen Asch
Journalist Dishing It Sk Delph
Journalist Joe Jackman
Journalists Twinkle Toast Erin Cooper & Christine Vanover
Journalists Elaine & Scott Harris
DISTRIBUTION You can pick up printed copies of our monthly publication at the following locations: Lee's Discount Liquor locations: 7752 N El Capitan Way 1450 W Horizon Ridge Pkwy 10935 S. Eastern 9355 W. Flamingo
4427 E. Sunset Rd 3480 E. Flamingo 1780 S. Rainbow 4421 N. Rancho 9110 S. Las Vegas Blvd.
2 The Las Vegas Food & Beverage Professional I August 2020
7411 W. Lake Mead 8785 W. Warm Springs 2830 W. Deer Springs Way 1388 S. Boulder Hwy 4230 S. Rainbow Blvd
780 S. Rampart Blvd 4605 Blue Diamond Rd 8180 S. Maryland Pkwy
www.lvfnbpro.com
August 2020
Contents and Comments from Editorial Director Bob Barnes
11 Cover
5 7
16
11
16 22
Welcome to the August, 2020 issue of The Las Vegas Food & Beverage Professional. We continue to shine the light on the industry we love and seek to serve, and offer information and tips on how to survive and thrive during these challenging times. Our cover feature this month, written by Ben Brown, spotlights a truly momentous occasion: Southern Glazer’s Wine & Spirits of Nevada’s acquisition of distribution rights to several Bonanza Beverage brands. Read all about how this landmark deal will affect the reach of Nevada’s largest beverage distributorship and increase its beer and non-alcoholic beverage portfolio while adding several iconic brands such as Angry Orchard, Deschutes, Lagunitas, Sam Adams, Sapporo USA, Smirnoff Ice, Stone Brewing and Truly. Last month we touched on how the Vegas buffet can live on, and I recently checked out the Buffet at Wynn to see how the all-you-can-eat Vegas pastime looks like in the midst of the pandemic. Check out my What’s Cooking column on page 5 to see the ins and outs of the newly revised (and in my opinion improved) version of one of our city’s finest buffets. As the ONLY food & beverage industry trade publication in Southern Nevada, we take pride in offering valuable insights to professionals in the industry, so we are happy to welcome a new journalist, Joe Jackman—a sought-after speaker and frequent media commentator. In his inaugural article in our magazine on page 7, Joe shares with us his “Eight Ways to Reimagine Restaurants in a Post-Pandemic World.” On page 11, Shelley Stepanek details one of the hottest new restaurants to open recently—Bugsy and Meyer’s at the Flamingo—helmed by Lamar Moore, winner of Food Network’s Vegas Chef Prizefights chef competition. Read about what makes this classic Vegas steakhouse a contender for one of the most incredible meals to be found in Las Vegas, with the likes of premium seafood tower, tomahawk rib-eye, dryaged porterhouse, lamb loin, American wagyu short ribs, Dover sole, sea scallops and seared salmon. Las Vegas has proven again and again to be an ideal locale to begin a new, successful business. On page 16 Gael Hees tells us of one such enterprise doing just that: Vegas Baby Vodka, a local business you can drink to! Founded by two local women—Jennifer Higgins and Megan Wilkes—the craft vodka distilled from non-GMO corn is taking Vegas by storm and is currently available at Lee’s Discount Liquor, The Cosmo’s minibars and one of the outlets in the airport, where the product is selling well. One of the things many of us miss is live entertainment, but as we emerge from the quarantine, we are beginning to see a few options to once again appreciate the talents of our local performers. Elaine and Scott Harris report on a local restaurant that is providing a venue to do so. Go to page 22 and learn what Chianti Restaurant is doing to promote local talent with the likes of tributes to Elvis, Frank Sinatra, Neil Diamond and many others taking the stage for an incredible experience, while also offering outstanding Italian dining. Cheers! Bob Barnes/Editorial Director
COVER FEATURE
Page 2 Hot off the Grill! Page 4 What’s Cooking Page 6 Wine Talk with Alice Swift Alice’s Wine Picks for Summertime Fun
23 www.lvfnbpro.com
Page 12 Southern Glazer’s Pleased to Announce It Has Completed Acquisition of Franchise Distribution Rights for Several Bonanza Beverage Brands Page 14 Brett's Vegas View
Page 7 Eight Ways to Reimagine Restaurants in a Post-Pandemic World
Page 16 Front & Back of the House Vegas Baby Vodka—A Local Business You Can Drink To
Page 8 What’s Brewing
Page 17 Twinkle Toast CAN Do Attitude
Page 10 The Bottom Line Bbot Takes Contactless Ordering to a Whole New Level Page 11 Best of the Best
Page 18 The Restaurant Expert Seven Ways to Reduce Your Labor Costs and Control Them
Page 19 Human Resources Insights It Is a Time for Patience and Compassion Page 20 Product Review Page 21 Chef Talk The “Devil” Made Me Do It Page 22 Chianti Restaurant in Las Vegas Partners with Veteran Las Vegas Strip Performers Providing Badly Needed Live Music and Authentic Italian Cuisine in Difficult Times Page 23 USBG Las Vegas
August 2020 I The Las Vegas Food & Beverage Professional 3
By Bob Barnes
photo credit: Grape Vine Café
What’s Cooking
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Grape Vine Café Finding Ways to Survive During Pandemic It had been years since I’d stopped in to Grape Vine Café, partly because Lake Mead and Buffalo is at the opposite end of the Valley from my abode, but after several invitations from Coowner Linda Kutcher I finally made my way there last month and am very glad I did. We were thoroughly impressed with the extreme high quality of the food and reasonable prices. Being a big fan of both risotto and short rib, I couldn’t resist selecting the slow braised beef short ribs with red wine reduction accompanied with mushroom risotto and sautéed spinach. We also enjoyed the beefsteak tomato & gorgonzola appetizer served with red onions, olive oil, balsamic and basil; and herb chicken marinated in garlic and herbs. While the menu leans toward Italian specialties with several pasta dishes, pizza and entrees such as chicken marsala, seafood fra diavolo and eggplant parmesan, there is a lot of variety, with crowd pleasers like Chilean sea bass, filet Oscar, lamb chops, seared ahi and grilled salmon. One of the stars of the meal was the bread baked in-house by Co-owner Moeen Taqi (Kutcher’s partner and fiancé) and served straight from the oven, which is so good you could easily fill up
on it and will likely want to order more to take home. Moeen makes a different variety each day and we greatly enjoyed his olive/jalapeno creation. In fact, the night we dined, our friend Beth (Lola) Pokorny, owner of Lola’s, showed up to get a loaf to take on her vacation. What a compliment when a fellow restaurant owner makes their way to your restaurant to indulge in one of your finest offerings. In addition, during our visit entertainer Frankie Moreno picked up bread and I’m told many guests have their favorite flavors that they look forward to. As the name would suggest, wine is taken seriously here, and one section of the restaurant is filled with racks containing the extensive selection for sale dine-in or to go. Linda Kutcher shared that they are fortunate to have a retail license and that during the shutdown she offered bottles at discount pricing (at 50% off retail), which proved to be quite popular, prompting several of their patrons to order frequently and several treated the Café as their liquor store. Linda expounded on the wine sales and added that after the restaurant reopened for dine-in she is continuing to offer the same discounted pricing on all the wines and the price for dine-in is only $15 more than the to go price. The wine list, with about 200 choices, has excellent renowned wineries represented, with
4 The Las Vegas Food & Beverage Professional I August 2020
the likes of Twomey, Cakebread, Chalk Hill, Tobin James, Duckhorn, J Lohr and Justin. Earlier I mentioned that we were impressed by the reasonable prices, which is actually an understatement. There are so many great deals to be found here. Entrees, which range in price mainly from $22-25, include a small house salad, Caesar salad or soup; on Monday all bottles on the wine list are half off; there are daily chalkboard specials; and during the daily happy hour from 3-6 p.m. wine by-theglass and bottled beer is 50% off and several appetizers are deeply discounted. Linda and Moeen purchased the restaurant in 2015 and although the name was changed from Grape Street to Grape Vine, the menu is basically the same with evolving changes over the years. One constant is the warm hospitality and great value you will find here. Although it had been years since my last visit, there is no doubt we will be returning much more frequently and once you make your way there, I’m confident that will be case for you as well. Grape Vine Café 7501 W Lake Mead #120 grapevinevegas.com www.lvfnbpro.com
photo credit: Barbara Kraft
The Vegas Buffet Lives On With all the new restrictions brought on by COVID-19, it appeared the renowned Vegas buffets would go by the wayside. Chalk it up to Vegas ingenuity, so far such is not quite the case. At the time of this writing, at least three (The Buffet at Wynn, Wicked Spoon at The Cosmo and Garden Buffet at Southpoint) Vegas buffets have reopened with new and (I think) improved innovations. Of course, long gone are the selfserve indulgences, as now servers are the ones who place your individually plated selections on your tray or deliver them to your table. Also, you will need to wear a mask whenever leaving your seat, observe social distancing and you’ll likely need a reservation. Last month I was able to check out firsthand The Buffet at Wynn and opted for the gourmet dinner buffet served Friday-Sunday. The first change was upon entering the resort from the self-parking garage our temperatures were checked, but done so by a machine without us even being aware it was happening, other than being pleasantly greeted by two people operating the machine. At the buffet, tables are spread apart for social distancing and once seated you are given a single-use paper menu (or you can access a QR code downloadable menu) with about 90 items ranging from sushi, steak, seafood, Far East
and Mediterranean specialties, and told you can order three items at a time, as often as you like within a two-hour time period. Some items were delivered by our server pretty quickly, while those that were cooked to order took a bit longer, but the wait was never very long and having three items to enjoy before reordering meant we certainly didn’t go hungry while waiting. Some of my favorite dishes were the lobster bisque, California roll, miso-marinated ribeye, seafood paella, steak and lobster topped with a Bearnaise sauce and berry crumble dessert topped with vanilla ice cream. Executive Chef Jonathan Bauman shared he appreciates having each dish plated with the accoutrements he chooses to accompany and complement the menu item, such as double cut lamb chops with truffle spinach and crispy onions; chili marinated lamb T-bone with spicy cilantro sauce, eggplant puree and charred scallions; lobster ravioli featuring roasted red peppers and fennel finished with saffron sauce; and herb marinated chicken with wild mushrooms, corn, Savoy cabbage and potato mousseline. I was impressed with the open kitchen, seeing all chefs with masks in place, as well as all employees, and that our server reminded us to put our masks back on when ordering from him, all of which show great attention to detail
regarding safety measures. Also, the plated dishes with manageable portion sizes results in a huge reduction in waste, as in the past patrons would pile their plate sky high and eat only half.
Hospitality Expert Launches Podcast to Help Young Professionals
The “Corporate Entrepreneurs” podcast covers an array of topics including resume building, mastering the interview process, self-branding through cocktail competitions, creating partnerships, building credit in a cash driven industry, understanding profit and loss and navigating the changes within the hospitality industry post COVID-19. The podcast features conversations with notable guests such as Constantin Alexander, the National Beverage Director of Hakkasan Group; John Anthony, co-owner of Sparrow + Wolf; Cary Mano, Fever Tree’s Regional Sales Manager; Cody Fredrickson, Master of Whisky at Scotch 80 Prime and Chef Barry S. Dakake; and Marco Licione and Yassine Lyoubi, coowners of Barry’s Downtown Prime. To listen to episodes visit: linktr.ee/corporateentrepreneurs.
Sam Bracamontes, a professional with a decade of experience in the food & beverage and hospitality industry, has created a podcast called “Corporate Entrepreneurs” to provide young professionals with realistic expectations and valuable insights from successful experts that will help them through and beyond the pandemic. Bracamontes’ experience ranges from bartending to working as a sales distributor and the owner operator of a family restaurant. He is currently the Regional Sales Manager for a well-known spirits company and very passionate about his new-found role as a mentor, sharing his knowledge and skills through his podcast. www.lvfnbpro.com
Admittedly I’m not a fan of the traditional buffet, and found this new rendition much to my liking. I appreciated never having to leave my seat, being able to order steak cooked to my preference and the quality of the dishes at the level of fine dining to my thinking makes this more of an all-you-can-eat sit-down restaurant than a buffet, which even at its most expensive price point seems a good value for unlimited feasting on high quality, high priced ingredients such as ribeye, lamb, crab and lobster. And, although there is now a two-hour time limit, after 75 minutes I was completely full, so that restriction should not be an issue for most people. Prices are $36.99 for brunch and $59.99 for dinner on Monday & Thursday, and $36.99 for gourmet brunch and $65.99 for gourmet dinner Friday-Sunday (closed on Tuesday and Wednesday). For more details, to make a reservation and to view the complete menus, visit wynnlasvegas. com/dining/casual-dining/the-buffet.
August 2020 I The Las Vegas Food & Beverage Professional 5
Wine Talk
with Alice Swift
By Alice Swift Alice Swift, Assistant Editor and Journalist for The Las Vegas and SoCal F&B Professional, is passionate about hospitality/F&B, education and instructional design, with 15+ years of experience. In 2016, she moved from Las Vegas to Oʻahu, Hawaiʻi, working for the UH System as a multimedia instructional designer, while maintaining her hospitality/F&B ties through writing, teaching and consulting (Swift Hospitality Consulting). email: alice@lvfnb.com | website: www.aliceswift.com
Photo Credit: Alice Swift
Alice’s Wine Picks for Summertime Fun
Corona-Cake
Fresh romaine lettuce from the garden
After more than four months of quarantining and social distancing, the world is finally beginning to open back up. Summertime may be almost over, but that doesn’t mean that you can’t still have some summertime fun! During the COVID-19 pandemic, there have been two hobbies that I have observed on social media that have completely skyrocketed in popularity— Baking and Gardening! During this period of social distancing, I find myself taking the time to connect with friends I haven’t spoken to in a while, and have been seeing a lot more friend activity on social media. Since people were no longer eating out, and the kids are all taking classes from home, activities to keep the family busy have resulted in a LOT more homegrown and homemade foods. Why not find some tasty wine picks to pair with these wonderful things folks are making at home? Below are some of my summertime picks to pair with what’s cookin’ and bakin’ at home! Fresh Out of the Oven Fresh Bread: Sourdough For Dessert: Chocolate chip cookies and “Corona-Cakes” During the stay-at-home period, one of the booming trends that I have seen is with people making their own sourdough bread from scratch, including the starter. Why not, since everyone has had a little extra time on their hands? Additionally, other baked goods like cookies and cakes have also taken off, and baking ingredients have been flying off the shelves in grocery stores. One of my closest friends from childhood (whom I’ll call “Michael” as a pseudonym), his wife Mary and their kids tackle
different baking projects, trying their hand at everything from cake decorating to sourdough bread and pretzels made from homemade starter! The family even has a name for the cake baking activity—“Corona Cakes”! From the Garden Aromatic Herbs: Basil, Rosemary, Oregano, Parsley Garden Veggies: Zucchini or other squash, Tomatoes, Lettuce, Beets In my own trips to the local home improvement store, it seems everyone has decided to start their home garden projects, with many seeds and plants getting sold out. Herbs like basil and rosemary have been popular items to grow in the home, quick growing and easy to maintain. Additionally, families are also trying their hand at homegrown gardens, with items like zucchini or other squashes and tomatoes (myself included!). Even those who are living in condos or apartments are still able to have a garden, by utilizing their local community gardens. Putting It All Together With such wonderful fresh herbs and veggies grown in your home garden, why not put together a nice tossed salad, and for dinner, a fresh Pasta Primavera? This lightly-flavored pasta dish is simple to make and deliciously healthy, and only a couple extra items from the store would be needed to complete your ingredients (e.g., garlic, butter/olive oil, lemon juice, other vegetables you would like to add like bell peppers or carrots, etc.). Pair that with a fresh sourdough bread loaf and you’re all set! Dessert, of course, will be your “Corona Cakes” and whatever else is coming out of your oven.
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Complete the Meal with Wine With the heat of the summer upon us, it’s all about finding crisp and refreshing wines to pair with equally lightly flavored foods. Dinner: Gewurztraminer or an off-dry Riesling with their light and but aromatic flavors are a perfect match, with the crisp acidity and hints of floral springtime. Trimbach Gewurztraminer is an easy find in your local beverage shops. For a hint of sweetness, try Hogue Riesling or Charles Smith Kung Fu Riesling. Both of these off-dry Rieslings have the white floral aromas, along with the citrusy notes and minerality. Dessert: To balance out the overpowering sweetness in your baked desserts, how about a dessert wine that has the sugar but is also a little higher in alcohol? Depending on the dessert you make, you could try a Ruby Port or a Tawny Port. Warre’s, Dow’s and Graham’s are a few of the more common brands to look for. Or, if you’re a chocolate lover and really want to layer chocolate on chocolate, there’s always “Chocolate wine,” which is made by adding chocolate flavors to a red wine base. At your local Total Wine & More, they carry a Red Decadence Chocolate Wine, which they recommend serving chilled, either to have alone or paired with dessert. Continue taking advantage of the precious family and home time we are all getting by maintaining social distancing. I’m sure there are many more home projects to catch up on, and even new hobbies and activities to pick up on! Stay healthy, stay safe! Until next month, Cheers~! Alice www.lvfnbpro.com
By Joe Jackman
Eight Ways to Reimagine Restaurants in a Post-Pandemic World
Although restaurants across North America are beginning to open again in a limited capacity, it's clear that the traditional restaurant model isn’t viable in the short-term and will continue to be tested moving forward. This is a challenge, but it is also an opportunity for reinvention. Using the insight gleaned from our proprietary consumer research, below are eight suggestions for restaurants looking to create new experiences, find new ways to be profitable and make a fresh start in a post-pandemic world. 1. Embrace the new takeout/delivery model. One of the biggest revenue constraints on restaurants (even prior to the new restrictions in response to COVID), has always been seating capacity. Restaurants that can find a way to scale their offering beyond the four walls, will have a new engine for growth. We’ve already seen some surprising examples of businesses that have successfully freed the restaurant experience from its physical limitations. 2. Play with the menu to meet current realities. Menus will have to change. Restaurants have already had to adapt to supply challenges, new traffic patterns (no lunch rush while schools and offices are shut down), shifting desires (think comfort food) and the realty of delivery (certain food just doesn’t travel well). The current economic situation will also have an ongoing effect—88% of people we surveyed say the pandemic has had an impact on their financial situation, 49% realize that cooking at home is cheaper, and more than half expect to go to restaurants less frequently. Be flexible and don’t be afraid to test recipes and price points to see what sticks. 3. Think of the restaurant as an experience, not a space. Restaurants are going to need to www.lvfnbpro.com
Joe Jackman is the CEO/Founder of Jackman Reinvents and author of The Reinventionist Mindset: Learning to love change, and the human how of doing it brilliantly. He is a soughtafter speaker, and frequent media commentator who has worked with top food brands including Dave & Busters, Save-a-lot, US Foods and The Beer Store.
be imaginative to create experiences that their customers love. The first step is to stop thinking of the restaurant as a physical space. Determine what can be done within current limitations to offer customers unique experiences in addition to good food. Chipotle has seen success with their “Lunch Together” program that connects people with celebrities, over burritos. In Toronto, casual-dining restaurant Lake Inez has transitioned from dine-in service to a weekly, themed take-out service that includes three courses, a wine pairing, a ‘love letter,’ candles and music playlist. They sold out their first seven weeks in just minutes and there is currently a wait list to join. 4. Appeal to customers’ new-found selfsufficiency. Almost half of respondents in our survey say that they are cooking at home more than they used to and plan to continue doing so. Moreover, 39% said they feel a sense of accomplishment when cooking from home. This new self-reliance when it comes to food has translated into inventive behaviors, from learning to cook at home with online cooking classes to neighborhood bulk food orders from previously B2B-only food distributors. Consider ways to tap into these attitudes such as selling food ‘kits’ alongside favorite menu items or hosting zoom cooking lessons complete with ingredients delivered in advance. 5. Partner with local grocery stores. In most areas it is now possible to order food for delivery directly from local greengrocers, bakeries, delis and butchers; growers and ‘makers’ are also starting to sell direct and deliver; and restaurant supply companies are exploring DTC as well. Grocery stores need to innovate, and they have something most restaurants don’t: plenty of
indoor space to allow for socially distant food experiences. Consider partnering with a local grocery store that can sell proprietary sauces and spices on its shelf, offer ready-to-cook meal kits, and host in-store demonstrations, lessons or taste tests. 6. Get into the meal kit game. Meal kit companies have historically struggled to find momentum and retain customers. With more people cooking at home and wanting meals that are tasty, quick, easy, fresh and healthy, this should have been their moment. Indeed, the numbers during the early weeks of the pandemic were encouraging. Sales of meal kits were estimated to have roughly doubled over last year for the early weeks of April. But our research also reveals that this might not be a long-term change—only 2% of consumers indicated they would continue their meal kit subscriptions post-pandemic. This is an opportunity for restaurants. Win new discerning food customers by creating chef-level meal kits that require special tools, unconventional ingredients and expert skill and preparation. 7. Rethink empty tables. If you can't store the empty tables to ensure recommended physical distancing, remove the seating and use the tables as a visual support to tell the story of your business. It's all about the narrative—a French bistro can add fresh flowers, pots, bespoken utensils and linen—and why not sell both in consignment. Make it personal—and still profitable. 8. Uniforms. With masks being a new normal, why not make sure your team is on brand, with the right color/material. Just like aprons and caps, personalized masks can add some color to your business and break the sterile/hospital look of the current model.
August 2020 I The Las Vegas Food & Beverage Professional 7
By Bob Barnes
What’s Brewing Able Baker and X107.5 Hosting Virtual Beer Tasting Able Baker is presenting a virtual beer tasting in conjunction with and sponsored by X107.5 radio station. The event, dubbed a "Duckingfelicious" Virtual Tasting, will be held on August 15 from 4-6 p.m. and will be hosted by radio personalities Dave & Mahoney with special guests, including Able Baker Brewing Co-Owner James Manos. Multiple guests will walk attendees through a history of Able Baker Brewing, the story behind the beers, the process of making the beers and detailed tasting notes, along with some fun stories and extras. Two packages are being offered: The Virtual Tasting Package ($20) will include a 4-pack of Able Baker beer and access to the Virtual Tasting Event; and The VIP Package ($38) will also include an Able Baker sticker package (3 stickers), 9 oz tasting glass, rubber duck and custom curated charcuterie offering. The 4-pack consists of Chris Kael Impale'd
Ale Imperial Brown Rye Ale, Excited State Unfiltered Pilsner, Duck Duck Joose Double Hazy IPA (first release of this beer) and The Infamous Able Baker "Secret Beer." Packages are available for purchase until August 15 at 2 p.m. Once purchased, packages will be available via pickup at Able Baker at 1510 S Main St on August 13 from noon-11 p.m., August 14 from noon-midnight and August 15 from noon-2 p.m. To purchase packages visit www.toasttab.com/able-baker-brewingcompany-1510-s-main-st/v3.
Update on Three New Breweries HUDL Co-owner/Partner Ken Cooper reports that they’ve encountered a few hiccups along the way (like everyone else in the world, I might add) but are nearing the finish line and may be opening the brewery at 1327 S Main St in the Arts District by or before Labor Day. For more updates, visit hudlbrewing.com or www. facebook.com/HUDLBrewing. Located just steps away will be Nevada Brew
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Works. President Jason Taylor tells me they have nearly finished commissioning the boiler steam and glycol systems, are working out the kinks in the PLC programming at the brewhouse and the contractor has some minor electrical and mechanical work to finish up. As they are in the final stages, they are planning to open the doors no later than September, rolling out a cocktail menu as well as pizza, wings, salads, cheese curds and more from the kitchen. At least a few of their beer offerings will be available by the opening, including the Ariana RyePA. A new brewery that I haven’t previously reported on is Nevadan Brewing Company. Owner/Head Brewer Adam Cegavske informed me that his Sagos Brewpub and Nevadan Brewing Company received their waivers and were approved at the Las Vegas City Planning Commission meeting in June. They are slated to break ground at the location in northwest Las Vegas at Oso Blanco and Farm (between Durango and Sky Canyon near the 95 Freeway) and start construction in a couple of months, and hope to open a state-of-the-art two-story brewery and restaurant in early 2021. Plans are to have an outdoor patio downstairs with a self-serve beer wall, taproom in the brewery with a separate full bar/restaurant and upstairs seating with an additional outdoor patio on the roof. The tasting room will have limited hours and the Sagos Brewpub restaurant and bar will be open 24/7.
Kyle Weniger Launches Juxta Nomad Last month I reported on the sad news of the closing of Joseph James Brewing, but this month I’m happy to share the good news that JJ’s Director of Brewing Operations/Head Brewer Kyle Weniger has launched a new gypsy brewing brand going by the name of
8 The Las Vegas Food & Beverage Professional I August 2020
www.lvfnbpro.com
Juxta Nomad. In case you’re not familiar with the term, a gypsy brewer is one who doesn’t have a brewing facility of his or her own, but instead travels to functioning breweries to produce their own beer. As Kyle is an outstanding brewer who has brewed some truly phenomenal beers over the years, it’s great to see him reemerging. He’s given himself the title Brewer Without Borders, and so far, has released a few singlekeg beers for 595 Craft and Kitchen’s 3rd anniversary and has a few collaboration beers in planning with local brewers. His website lists some of his brand’s first creations: Grandma’s Candy Tray, a 14% ABV Imperial Stout aged in bourbon barrels with caramel added; Van Sucks (Watch For Seeds), a collaboration with 595 for its anniversary: 5% ABV blend of a barrel-aged sour, Hazy IPA with Sabro hops and fresh squeezed orange juice, which is described as like a beermosa, but better; and Pepperdank Anniversary, made in collaboration with Scenic Brewing and 595: 6% ABV blend of a funky Brett Saison with pink peppercorns, a wine barrel-aged golden sour and a dank West Coast IPA dry-hopped with Nelson Sauvin hops. For more info and an entertaining description of the brand, visit www.JuxtaNomad.com.
newest brewery in town, we couldn't have done it on our own.” Collaborating breweries include Astronomy Aleworks, Banger Brewing, Big Dogs, Chicago Brewing, CraftHaus, Hop Nuts, Juxta Nomad, Mojave Brewing, Scenic Brewing and Tenaya Creek, all of which will donate 100% of their proceeds to organizations supporting civil liberties for people of color. Organizations include ACLU, Las Vegas Chapter of NAACP, D.R.E.A.M. (Developing Responsible Economically Advanced ModelCitizens) and Alpha Phi Alpha. It’s expected the proceeds from Black Is Beautiful beer will total over $8,000. To find out more about the project visit www.blackisbeautiful.beer.
What’s on Tap Gordon Biersch Head Brewer Julio Lanzas gave me a heads up that the brewpub had reopened, and last month I stopped in to check out what was on tap. Beers I encountered during my visit included a 9.7% Belgian Tripel made with 2-row malt and Belgian candi malt; Hazy Paradise, an unfiltered New England IPA with Mosaic and Lemongrass hops; Pineapple Mojito Sour, kettle soured with flavors of pineapple, mint and lime; Tangelo Hefe, a German wheat beer infused with tangelo fruit; and Coconut Porter with hints of chocolate, roasted nuts, toffee and infused with toasted coconut. Tenaya Creek Head Brewer/Director of Brewing Operations Anthony Gibson has brewed an Imperial Hazy IPA. Named Don Brumoso (which loosely translates to hazy gift), it’s fruity with hints of tropical stone fruit, peach and mango, compliments of what
Anthony describes as “the stars of the show”: the Enigma and Cashmere hops it’s brewed with. Look for it at the taproom and a few accounts in town, including 16 locations of Speedee Mart. Both of CraftHaus’ taprooms remain open, as they serve food. Its latest launch is ElectroLite IPA, which is representative of a new and growing trend in craft brewing: lower calorie beers with plenty of flavor. This one weighs in at under 120 calories and boasts big hop flavors intensified with the addition of lime peel. To help keep you going it also is fortified with electrolytes of sodium, potassium, chloride and bicarbonate. As always, great beer happens in Vegas!
Black Is Beautiful Collaboration
Eight Southern Nevada breweries came together to do what the craft beer industry does best, collaborate for good and brew a benefit beer. The brewing community’s latest outreach is its participation in brewing Black Is Beautiful, an Imperial Stout collaboration project started by the Texas-based Weathered Souls Brewery, which drew more than 900 breweries from all fifty states as well as seventeen international countries. The host of the Southern Nevada brew day was Beer District Brewing, located in the Arts District. Owner Jimmy Doyle said of the project: “We are proud to host this collaboration of Southern Nevada breweries and appreciate their help with both the brew and the ingredients. It's a great cause and, as the www.lvfnbpro.com
August 2020 I The Las Vegas Food & Beverage Professional 9
The Bottom Line
By Ben Brown Benjamin Brown, MBA is a seasoned writer and consultant. Ben works with Fortune 500 companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.
Photo credit: Bbot
Bbot Takes Contactless Ordering to a Whole New Level
Providing touch-free experiences for consumers has become one of the hospitality industry’s hottest selling points as of late. In the foodservice world, COVID-19 has accelerated the need for contactless ordering and payment—hotels, restaurants and bars of all types are flocking to technology platforms that allow consumers to scan a QR code, order and pay with their phone. And while dozens of services have cropped up over the past few months in response to the demand, one in particular has been at it for years. Enter Bbot, founded in 2017 by a team of former Naval officers. Their technology goes far beyond the basic scan, order and pay model, however. When you take into account the hundreds of oneoff customer service issues, policy exceptions and payment alterations that hospitality staff face every day, Bbot is about as close as you can get to replicating human finesse in an automated environment. “If a server spills a drink by accident and wants to comp the customer, that’s a hard thing to do if the customer already pre-paid for that drink,” said Co-Founder and CEO Steve Simoni. “We have the back-of-house software that allows staff to amend orders and payment.” “Our system is configurable per individual QR code. That means we’re able to work with extremely complex systems: food halls, hotels, restaurants with multiple sections like rooftop bars that have different ticketing systems than their dining rooms, and restaurant groups with multiple concepts,” Simoni said. “Let’s say you have an outdoor seasonal venue where guests order and pick up food from a counter while servers bring drinks to the table.
You can program Bbot to send a text message to the customer that tells them where to pick up their food. If that same customer orders drinks, the server knows where to bring them. You’ve got two completely different things going on for the different types of items ordered. If you want something like that done without a person physically taking that order, you have to come to Bbot.” Simoni, an engineer by trade, began his career as an Officer with the US Navy, where he met Co-Founders Greg Jaworski and Luke Allen. He spent five years developing instrument and control systems for new ships and submarines, then left for San Francisco to enter the startup world. Bbot began as a project he completed on nights and weekends while working full-time as a product manager. “The original Bbot was an overhead robotics system used in bars and nightclubs,” Simoni said, describing a robotic arm that served drinks
Bbot Founders Greg Jaworski
10 The Las Vegas Food & Beverage Professional I August 2020
via a track system on the ceiling. “We took the robots to a trade show in New York City, where we met [Partner] Tommy Morgan from The Brooklyn Barge. He was more interested in the software than the robot itself. That’s where we realized we were onto something.” Bbot’s contactless ordering and payment system allowed customers to place orders in highvolume settings where servers weren’t able to keep up with demand. Restaurants saw their sales go up and word got around. Then COVID hit, and the service went from being an added bonus to a necessity. The market caught on. Bbot went from servicing 90 partners to more than 500, including big names such as Union Square Hospitality Group, and recently raised $3M in funding. Simoni is allocating some of this new capital to a customer success team, so that Bbot can scale the its regimented partner onboarding program. “We have some operational discipline as naval officers. Years of experience have let us map out our customer journey, and we engage the stakeholders pretty aggressively,” Simoni said. “We work closely with each owner to understand exactly how their operation works…If you’ve got a rooftop patio, you have to handle all the complex routing rules to make sure that the right tickets are going to the right venue.” The same discipline led Simoni to integrate Bbot with most POS systems, an impressive feat given the vastness of that landscape. And when the world finally recovers from the pandemic and hospitality resumes its high-touch routine, Simoni is optimistic that this whole crisis will create a new category of dining that Bbot is primed to serve. “There’s going to be a new segment of fullservice, made a bit more casual,” Simoni said. “You’re going to have a lot of restaurant entrepreneurs who want to serve great food in an economically efficient way that cuts out some labor costs. Many restaurants need servers, but not all of them do. We’ll be here for them.”
Luke Allen
Steven Simoni www.lvfnbpro.com
By Shelley Stepanek
Best of the Best
Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.
www.lvfnbpro.com
Fred's International Wholesale Bakery
Bugsy & Meyer’s Steakhouse
Shelley Stepanek and Meyer Lansky
Photo credit: Shelley Stepanek
I have to rave again about the greatest new bakery in town: FRED'S INTERNATIONAL WHOLESALE BAKERY. Alina Kolman, who is age 34, moved here in 2018 from a small village of 300 people in the heart of Transylvania, Romania. After going to school in Bucharest she wanted to pursue her love of baking, so after meeting her husband, Fred Kolman, they decided to establish a very high-end bakery in Las Vegas. Fred’s is not open to the general public, but some of their exquisite loaves of bread and baguettes can be found at various coffee shops around town. Alina is happy to make custom orders, big or small and all of her baking is done with the freshest of ingredients, all of which come from Old World recipes from Europe. Alina’s puff pastry is folded 700 times (yes, that’s not a typo!) and uses only flour, butter and water, and is filled with any sweet delicacy that you desire. She never uses commercial yeast, and has gluten free desserts along with keto ones. They have leased part of a commercial kitchen and are on Facebook. Quiches, cakes and strudels are all in her specialty range along with spinach rolls, Romanian cheese pies, feta and onion strudels, turmeric baguettes, cheddar cheese sourdough loaves and cheese/meat bureks. I can’t say enough about this place. Call 702-521-3621. For Father's Day I ordered from a full-service event catering and event planning company called DIAMOND EVENTS. The meal couldn't have been better. Ordered online, I picked it up and it was served piping hot at the time I had designated. Chef Maurice did us up right. We had a fabulous cowboy steak with mashed potatoes and creamed spinach, along with a cold salad and brownies. They can cater breakfast or lunch, including Mexican, Asian or Italian or do casual meals, including Black Angus burgers, fried chicken and waffles or a baked potato bar with toppings to list a few. I couldn't be happier and highly recommend them. Call Sissy at 702-625-0789 or go to Diamondevents.com. You can arrange for delivery or pickup at 3185 S. Highland Drive. BUGSY & MEYER’S STEAKHOUSE in the Flamingo is absolutely exceptional! Taking over the former Center Cut restaurant space, right across from the wildlife park (which of course includes Flamingos), this is going to be a huge success. With a definite “MOB” feel in decorating, there is a private bar and lounge in the back instead of the front like most restaurants. Featuring a lot of steakhouse classics, you can book a party in one of three private dining rooms. Why am I so excited about this new place? Because my good friend Meyer Lansky, grandson of the Meyer Lansky who was “THE MOB,” is a consultant. He gave a speech last night at the media event about his grandfather and how this new restaurant reminded him of time he spent with Lansky when he was a small boy. Meyer has also donated some of his personal remembrances to the restaurant, adding to a touch of old-time glamor. The picture on this page is of Meyer and myself. You check in for your experience at the “bakery façade,” passing by the kitchen and a meat cooler with aging beef, into one of the dining rooms and on into the speakeasy bar as you go back in time. Felt like maybe we were having dinner in Casino or the Goodfellas movies. There are six unique dining experiences, including the patio and lounge, the centerpiece bar, private dining in one of three rooms, the raw bar, a fanciful dining room or the hidden speakeasy dubbed The Count Room. Studio K Creative from Chicago and renowned designer Jonathan Adler combines natural tones with vibrant colors, art deco inspiration and minute details. Bugsy & Meyer’s partnered with She Hit Pause art consultants out of New York City to create an art collection with exotic wildlife, including a custom beaded flamingo piece. In the Count Room, my guest and I started with champagne before dinner to toast along with the other guests. The kitchen is helmed by Vegas Chef Prizefights winner Lamar Moore, who spoke along with a few special guests. After an old-time Manhattan, we moved into one of the dining venues. A lovely brioche was the first thing on the table, followed by a bowl of lobster bisque. The premium seafood tower, consisting of Maine lobster, Alaskan King crab, poached shrimp and East & West Coast oyster selections was enough to be a meal in itself. Our waiter, Pio Apicella, was very attentive, and we couldn’t have asked for finer service. A huge 32oz tomahawk rib eye steak was next, along with a dry-aged porterhouse, which was also 32 ounces. Sides included potato gratin, mac & cheese, jumbo asparagus and pan-fried mushrooms. Also on the menu are lamb loin, American wagyu short ribs, Dover sole, sea scallops and seared salmon. I finished with a couple of luscious desserts and a large cappuccino. For anyone coming to Las Vegas, please make a reservation here. Ken Janssen is one of the managers. Do not miss this place. For further info visit www.caesars.com/flamingolas-vegas/restaurants/bugsy-and-meyers.
August 2020 I The Las Vegas Food & Beverage Professional 11
Southern Glazer’s Wine & Spirits of Nevada Acquires Distribution Rights from Bonanza Beverage for Nine New Suppliers By Ben Brown | Photo Credit: Cierra Pedro–CierraPedro.com
On July 31, Southern Glazer’s Wine and Spirits of Nevada successfully closed its acquisition of franchise distribution rights from storied Southern Nevada distributor Bonanza Beverage. This landmark deal adds a whopping nine new suppliers to SGWS’s network in Southern Nevada, with a central focus on the beer and non-alcoholic categories. The wave of iconic brands now available to area retailers looks to add substantial depth to an already broad range of hot items like hard seltzers and IPAs. In a statement detailing the acquisition, the company said, “Southern Glazer’s is pleased to announce it has completed the acquisition of franchise distribution rights from Bonanza Beverage for the brands: Boston Beer Company, housing brands such as Samuel Adams, Angry Orchard Hard Cider and Truly Spiked Seltzer; Lagunitas Brewing Company; Phusion Projects, famous for its Four Loko brand; Deschutes Brewery; Stone Brewing Co.; Sapporo USA; Diageo Beer Company, with distribution rights for Smirnoff Ice; AQUAhydrate Electrolyte
Enhanced Water; and Olympia Brewing Company, with distribution rights for a brand under the Pabst umbrella.” “These new brands will definitely complement our existing portfolio,” added Keith Gass, Senior Vice President of the Beer and Nonalcoholic Division at Southern Glazer’s Wine and Spirits of Nevada. “They will allow our retailers a much broader range of items to choose from. It makes us a one-stop shop across so many different categories. We definitely want to give credit to the incredible brands that have been part of our portfolio from the beginning, and these new additions are only going to have a positive impact across the board.” Southern Glazer’s Wine & Spirits of Nevada is a unique market, in that it is one of only two states in the Company’s North American network that sells beer, and is the largest beer distributor for SGWS in the U.S. The Bonanza acquisition is a critical piece in an ever-evolving puzzle of distribution rights across the state of
12 The Las Vegas Food & Beverage Professional I August 2020
Nevada. SGWS has rights to many of these brands in Northern Nevada, where the Reno/ Sparks branch demonstrated the true value-add of incorporating these labels into the portfolio across the state. This deal now completes the loop, whereby SGWS can give its Southern Nevada retailers the broader range of options that their northern counterparts have enjoyed. “[Boston Brewing Company] is a new supplier for us even though they merged with Dogfish Head two years ago. We’ve carried Dogfish Head, but what this does for us is allows us to carry all these brands for the entire state,” Gass said. “This acquisition completes the entire Boston Beer portfolio for Southern Nevada.” Gass noted that the new additions to his division’s portfolio present revenue potential across their retail clientele. High-volume sales and large quantities of shelf space make for a great combination of getting in front of consumers, encouraging them to buy and to buy often [and drink responsively, of course]. www.lvfnbpro.com
“Angry Orchard is the number one cider in the country. Lagunitas is the number one IPA, one we would’ve liked to have for a while. Then we have Truly, one of the hottest seltzers in the country. Phusion Projects has very dominant convenience store brands,” Gass said. Gass himself is a lifelong beverage aficionado, and some could say that beer is in his blood [even when he’s not drinking it]. St. Louis-born, Gass achieved ‘the dream of anyone who grew up in St. Louis in the 70s and 80s’ and took a job with Anheuser-Busch, where he started on the distribution side and worked his way through the ranks over 25 years, holding various senior roles in posts across the country. He joined SGWS in 2015, where he’s now responsible for sales and revenue of the beer and nonalcoholic categories across the state of Nevada. “We’re a very unique market in that we’re only one of two states in the SGWS Network that sells beer. We’re by far the largest beer distributor for SGWS in the country,” Gass said.
“
Southern Glazer’s is pleased to announce it has completed the acquisition of franchise distribution rights from Bonanza Beverage for the brands: Boston Beer Company, housing brands such as Samuel Adams, Angry Orchard Hard Cider and Truly Spiked Seltzer; Lagunitas Brewing Company; Phusion Projects, famous for its Four Loko brand; Deschutes Brewery; Stone Brewing Co.; Sapporo USA; Diageo Beer Company, with distribution rights for Smirnoff Ice; AQUAhydrate Electrolyte Enhanced Water; and Olympia Brewing Company, with distribution rights for a brand under the Pabst umbrella.
Even with ‘wine and spirits’ specifically called out in the company name, however, beer and nonalcoholic beverages fill a strategic niche in Southern Nevada and help fuel the company’s longterm growth in the region. Gass explained: “Having a beer division gets us into a lot of accounts that a lot of wine and spirit distributors typically can’t get into. We go to every 7-11 in Nevada because we sell beer. But we can also work with them to sell wine. You normally wouldn’t make a lot of money going into those stores, but if we have a truck going there anyway, it’s great.” Acquiring distribution rights from Bonanza strengthens this play substantially, allowing SGWS to maximize its ability to generate value from retail clients that aren’t otherwise profitable for a standard wine and spirits distributor. It’s a winwin situation that benefits the retailer as well, allowing them a greater variety of products to choose from.
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would be working alongside him in the beer and nonalcoholic division, and that SGWS is still going through the process of interviewing Bonanza employees and seeing who else would be joining the team. Bonanza Beverage was founded more than 60 years ago and prides itself in its reputation for quality products and world-class customer service. Their turnkey service includes a full-service staff of drivers, warehouse personnel, sales representatives, merchandisers, an in-house signs department, a draft department, quality control, office staff, managers and maintenance teams. Gass did note that SGWS will not be taking on all of Bonanza’s products. Some of their brands, such as La Croix, however large their reach may be, ‘aren’t necessarily a good fit for SGWS’s operations and business model,’ going to accounts they wouldn’t otherwise be able to generate value for. At the end of the day, however, Gass was confident in saying that SGWS “pretty much got everything we wanted.”
While the two companies coexisted for decades, the motivation for this deal came about only a few years ago, when SGWS completed another acquisition in Northern Nevada. It turned out to be the catalyst that inspired them to replicate that success in the southern half of the state. “The first spark on this was after we completed the acquisition of Crown Beverage up in Reno in 2017. That was when these discussions started about bringing Smirnoff Ice to us, Deschutes, Stone and all these suppliers because of the success we were having up in the north,” Gass said. “We asked what it would take to get these brands down in the south? We started piecing together how we could get each of these suppliers. But then we took a step back and realized it would make things much easier if we bought the whole business.”
“This allows for a one-stop shop for our retailers when they’re working with brands to display, to put into the cooler and to advertise.” Gass said. Many of these new products enhance SGWS’s positioning to stay on the cutting edge of consumer trends. Adding Truly to the company’s hard seltzer portfolio is a prime example. “Being a beer guy for 30 years, I think seltzers are here to stay,” Gass said. “We’ve been so thankful to have Corona Hard Seltzer, and now adding Truly gives our retailers another incredible option for such a hot category.” Gass is also bullish on the continued trend of ‘low-cal, low-carb’ alcoholic beverages, and sees Bonanza’s portfolio as a valuable asset to bolster SGWS as a leader across this movement. Bonanza Beverage is adding to SGWS’s growth beyond its product portfolio while the company is also leasing the Bonanza warehouse. In addition, Owner Bill Gialketsis Jr. is joining the Southern Glazer’s Wine and Spirits of Nevada executive team as Executive Vice President, Beer Division. “Bill brings many years of experience over to SGWS through his relationships that he’s made over the years with key retailers in the Las Vegas market. He will help drive SGWS’s beer business to the next level,” Gass said. He noted that Bill Contact your Southern Glazer’s wine and Spirits of Nevada representative for more information on when these additional options will be available. www.lvfnbpro.com
August 2020 I The Las Vegas Food & Beverage Professional 13
Brett’s
By Jackie Brett Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. Email: jackiebrett@cox.net
ABOUT TOWN
DINING NEWS
Photo credit: Peter Ruprecht
KAMU–Ultra Karaoke, promoted as the first high-end karaoke club on the Strip opened at the Grand Canal Shoppes at The Venetian with 40 socially distanced, upscale singing suites. Upon arrival guests enter a walk-through When Asian-themed luxury Resorts World thermographic disinfection door and are opens next summer, where the Stardust once provided their own disposable microphone cover stood, it will reveal The Theatre at Resorts and hand sanitizer. Hours daily 6 p.m.-8 a.m. World, a new 5,000-capacity concert and entertainment venue, which will be exclusively programmed and operated by Concerts West, a division of AEG Presents. The Theatre will feature a modern black and champagne design and four-story lobby with a 65-foot custom chandelier. The multi-level theatre will have an orchestra floor, two balcony levels, dedicated VIP seating and one of the largest and tallest stages on the Strip. When Circa Resort & Casino opens downtown on Oct. 28, it will debut Stadium Swim, a multilevel destination pool amphitheater operating 365 days a year. The visual focal point will be a massive 135 x 41-foot, 14-million-megapixel LED screen for broadcasting. Amenities will include six pools, 30 cabanas, 340 chaise AREA15, the immersive art and entertainment lounges, 38 daybeds, eight poolside boxes and complex opening soon, will introduce Art impressive water precautions for filtration and Island, a first-ever permanent outdoor gallery cleanliness. There will be an entrance fee for for the exhibition of original large-scale, commercially available, festival-style artwork non-hotel guests. created by international artists. Art Island will be free to visit. The 550,000-square-foot, $375 million Caesars Forum conference center is the newest addition to the Caesars Entertainment family located directly behind Harrah’s. The single-level, 550,000-square-foot center features more than 300,000 square feet of flexible meeting space encompassing the world’s two largest pillarless ballrooms, each 110,000 square feet, and two 40,000-square-foot ballrooms. Tuscan Highlands, Las Vegas’ newest 304unit, multi-family residential development in Henderson, is introducing a new trend providing In the heart of Las Vegas’ Arts District, an on-site esports and gaming lounge. In addition, shareDOWNTOWN is a new residential the apartment complex will have four corporate apartment complex with 63 one-bedroom suites available for company short-term visits. modern units on three floors and parking on More like a resort, additional amenities include the ground floor, which will be home to Golden concierge services, health club and fitness Fog Coffee and a new Mezcal restaurant/bar in studios, spa and salon, resort-style saltwater pool coming months. with cabanas and outdoor athletics. 14 The Las Vegas Food & Beverage Professional I August 2020
Last month the new $10 million Bugsy & Meyer’s Steakhouse opened at the Flamingo. In attendance opening night was Lansky’s grandson, Meyer Lansky II, and wife Dani. Hours are Thursday-Monday 5-10 p.m. University Gateway Building across the street from UNLV–University of Nevada Las Vegas has opened with retail space and yoU luxury apartments on floors 4 thru 7. On Aug. 1, two new eateries Pizza Forte and Sushi Joe’s opened on the first floor joining Peet’s Coffee, eateries Crumbl Cookies, Ike’s Love & Sandwiches and Roberto’s Taco Shop and Brew Tea Bar later this summer. Sickies Garage Burgers & Brews, which started in Fargo, ND in 2012, will open its garage-themed restaurant this fall at Town Square serving up 50 burgers and 50 brews, wraps and shakes. Diana Brier, new owner and director of cheese for Valley Cheese & Wine in Henderson, is nicknamed “Wonder Woman of Cheese,” because she is one of only 45 people in the US with a Certified Cheese Sensory Evaluator Certificate from the American Cheese Society. Previous owner Solenne Peyronnin remains as director of wine. Since COVID-19 prohibits groups, premiere Finger Licking Foodie Tour company is packaging safe private tours with a virtual guide and visits to three top restaurants with VIP seating and signature dishes. The company has just introduced a Chinatown tour visiting EDO Tapas, Lamaii and Sparrow + Wolf.
Corner Bar Management (CBM) has four new concepts coming to Fremont Street East Entertainment District…Lucky Day and DISCOPUSSY, which opened last month, plus We All Scream and Cheapshot later this year. The four unconventional venues will join CBM’s existing restaurants and bars Commonwealth, The Laundry Room, Park on Fremont and Joy of Hot Dog. www.lvfnbpro.com
With the fate of buffets in limbo, The Mint Indian Bistro with two valley locations developed a solution for their popular Lunch Buffet. The food is laid out like before at the buffet station with patrons ordering from a Contactless Buffet Menu, and staff serving the food. Two restaurants at South Point restaurants won Awards of Excellence from Wine Spectator magazine for the eighth consecutive year, Don Vito’s and Silverado Steak House. This summer, Ferraro’s Italian Restaurant & Wine Bar is featuring prix fixe dinner menus showcasing Italy’s best culinary regions rotating every two weeks.
EVENTS
The Raider Image, an official team store of the Las Vegas Raiders, is now open daily inside Miracle Mile Shops at Planet Hollywood. All stores, as well as the online store, are owned and operated by the Raiders out of the team’s headquarters in Henderson, NV. Later this fall, The Raider Image will be operating 14 brick and mortar locations throughout California and Nevada. With a half dozen Cirque du Soleil shows and “Blue Man Group” headlining before closing in March, the company has reinvented its art form with the recent launch of CirqueConnect, a digital content hub. Weekly while waiting for venues to reopen, fans can get a dose of awe and stay connected with the company adding new content regularly.
The National Atomic Testing Museum (NATM) is unveiling its new exhibit honoring the 75th anniversary of the first atomic device test known as “Trinity.” The historic Manhattan Project explosion took place July 16, 1945. Dale Cox, an artist, atomic veteran and NATM docent, has loaned two of his most recently completed canvas oil paintings to the museum for display.
The Las Vegas Great Santa Run, Opportunity Village’s largest single-day fundraising event, will return for its 16th year in a brand-new virtual format. Parties can register at the LVSantaRun website. Runners and walkers can complete a 5K or 1-mile course of their choosing from Dec. 5-26, 2020. Glittering Lights at the Las Vegas Motor Speedway will be held Nov. 13-Jan. 10 because families drive through the outdoor experience in their car. Celebrating its 20th season this year, this premier holiday light show is offering pre- The Mob Museum downtown has a new season promotions through Oct. 15. temporary exhibition “Rise of the Cartels: International Drug Trafficking in the Americas” MUSEUM NEWS located on the first floor. The historical exhibit explores international drug trafficking in North and South America. In addition, The Mob Museum is producing and selling liquid hand sanitizer with 80 percent denatured alcohol made with 100 percent corn moonshine created inside The Underground, the Prohibition history exhibition in the basement floor of the Museum. While the Burlesque Hall of Fame remains closed, the staff is continuing its #MuseumAtHome initiative, producing videos and online burlesque history content, and The Neon Museum downtown is offering a 360 planning a month-long series of virtual events Virtual Tour, allowing visitors to move freely in August called the Virtual Burlesque Hall of throughout the Neon Boneyard’s sign collection, Fame Weekender (“VHoF” for short). exploring more than 130 informational vantage points. Tour is available online for $10. SIDE NOTES The Las Vegas Natural History Museum Minus5° Ice Experience and 1923 Prohibition downtown has a new traveling exhibit, In the Bar at The Shoppes at Mandalay Place have Dark, running through Oct. 11 exposing the reopened with updated hours Wed.-Sun. 3 to 11 dark ecosystems of the world. Digital Dinos is p.m. and all-new ice décor. New displays include a new projection-based exhibit there allowing honoring the Raiders pro-football team, Elvis, an visitors to touchlessly interact with a variety of interactive Plinko game, and more. Adjacent the dinosaurs once native to Nevada. The exhibit’s brand-new, prohibition-themed bar is a private, 16-foot projection displays a Cretaceous Period hidden, modern speakeasy serving bourbon scene with dinosaurs and visitor movements spirits and signature barrel-aged specialty providing corresponding interaction. cocktails. www.lvfnbpro.com
Juhl, a 344–residence, loft-style community downtown, is holding the sixth installment of its Artist in Residence Program and highlighting dual artists this summer. Justin Favela, the program’s inaugural Artist in Residence and internationally recognized for his large-scale installations and sculptures representing American pop culture, along with Lance Smith, a multidisciplinary artist, illustrator and teacher who serves as the Artist Manager of the Rogers Art Loft, have been selected. Their studio visible from the street will serve as a showcase of their work.
Circus Circus has reopened including the Adventuredome and Carnival Midway with free circus acts. Adjacent gambling spot Slots A Fun Casino was renovated with new refurbishments, additional gambling offerings and the return of its classic $1 hot dogs and $1 beer. Since launching its full-service aviation complex at Henderson Executive Airport (HND), All In Aviation is increasing its fleet with four new aircraft arriving this fall and expanding its flight school operations.
August 2020 I The Las Vegas Food & Beverage Professional 15
Front & Back of the House
Photo credit: Vegas Baby Vodka
Vegas Baby Vodka—A Local Business You Can Drink To
By Gael Hees Gael Hees is a Las Vegas freelancer, and founder of the blog, The Steamy Side of Vegas, Living the Spa Life. She writes for national publications and has won numerous awards for printed materials and videos. Follow her at steamysideofvegas.com or email, gael.hees@icloud.com with questions, suggestions or comments.
It was the end of 2017, and Jennifer Higgins found herself really liking the Austin vibe while spending time with her daughter who was attending the University of Texas. Analyzing her feelings, she played with ways to bring some of that Austin communitycentered energy to Las Vegas, and the kernels of Vegas Baby Vodka were sown. “I was really impressed by the community feel and how the city supports local businesses,” said Higgins. “There are two well-known spirits coming out of Austin, Tito’s and Deep Eddy vodkas. I just came back to Las Vegas one time, and I thought, you know what, I really wish we had a local spirit that was supported by our city.” Vegas Baby Vodka was birthed over many glasses of wine when Higgins brought in her friend Megan Wilkes to be her partner in the new enterprise. (Yes, apparently, one drinks wine while creating a vodka business.) Their goal was to have a woman-owned, womanfounded local spirit in Vegas. They played with a number of names and Vegas Baby Vodka kept coming up the winner. The company’s trademark attorney tried to tell them that “Vegas Baby” anything wasn’t going to be available, period. Higgins and Wilkes finally persuaded him to “just check” and much to his surprise the name was available! One slammed door now open. To find the boutique distillery they were seeking, the partners turned to the western states. “Many of the craft vodka brands are made in Idaho, Wyoming, Washington and Montana,” Higgins said. “We were really concentrating on those areas because the water was so much better, using the pure Rocky Mountain water as the source was what we were looking for.” Higgins and Wilkes interviewed several distillery owners and settled on Dry Hills
Distillery, spearheaded by Jeff and Erica Droge. “We really liked the values of Dry Hills and that they are fifth generation farmers,” said Higgins. “We got along with them really, really, well and shared a lot of the same ideas so we ended up partnering with them.” Potatoes, wheat and barley have always been the farm’s main crops. After Jeff and Erica returned from Moonshine University in Louisville, Kentucky, hand-crafted wheat and potato vodkas, potato-based gin, flavored vodka and rye and wheat whiskies were added to the offerings. In addition, the company partners with companies like Vegas Baby Vodka to create and bottle brand-specific products. Vegas Baby Vodka is corn-based and distilled from non-GMO corn. It has a tiny bit of sweet and is considered to be extremely smooth and neutral. “My dad is 84 and has been a vodka drinker for 64 of those years,” said Higgins. “For a while he drank Kettle One, and he’s tried Tito’s; he’s simply a vodka connoisseur who drinks straight vodka. He (and I know he’s my dad) said Vegas Baby Vodka is the best he’s found for drinking by itself.” “We got in with them pretty quickly,” said Higgins referring to Southern Glazer's Wine and Spirits. In working with the Southern team, Higgins and Wilkes made a few changes to the label and their marketing approach. The eye-catching bottle has a slightly vintage look with a black background, red lettering and the “Welcome to Fabulous Las Vegas” sign visible through the vodka from the back. They finally had a name, a distributor, a well-designed bottle, and most importantly a product they both loved. So, eight months before the COVID-19 shut down, Higgins and Wilkes set out to market their new vodka. They went to hotels and restaurants and introduced themselves to bartenders and conducted
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tastings. They tried electronic billboards and hired a publicity company. What they viewed as their real coming out party, was a long article about Vegas Baby Vodka on the cover of the food section of the Review Journal. The duo was rightfully excited, even more so because they had just gotten into MGM locations. Two days later, the city shut down. However, there are always things to be thankful for. Vegas Baby Vodka is available at Lee’s Discount Liquor and one of the outlets in the airport where the product is selling well. The vodka has been picked up by The Cosmopolitan for the mini-bars. Another thing is that for several months, the distillery was required by the government to start producing hand sanitizer, so the contracted number of bottles wasn’t shipped at a time when sales goals weren’t being reached. Plus, now they have time to strategically determine their next steps, which include additional products and the long-term goal of having a distillery right on the Strip! Higgins and Wilkes are proud of their accomplishments—and rightly so. They have earned the Women Business Enterprise certification from The Women’s Business Enterprise National Council. It was a grueling process that took several months to complete but will allow them to work with corporations seeking to partner with women-owned businesses. They have staked a claim in the male-dominated liquor industry and paid no attention to the multiple “Noes,” they received in the process and heard only the “yeses.” Wilke’s advice to anyone starting a new enterprise: “Believe in your product. Make it something you can be proud of. Don’t cut corners. Don’t rush into something.” If that’s the formula Vegas Baby Vodka used, it obviously leads to success. www.vegasbabyspirits.com cheers@vegasbabyspirits.com
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Twinkle Toast
Photo credit: Erin Cooper Photography
CAN Do Attitude
Brian Singleton Chateau Ste. Michelle, Director of National Accounts
This year’s quarantine has certainly given a growing number of people a stronger appreciation for outdoor activities and the breath of fresh air that comes along with them. While friends and families flock to parks, hiking trails, lakes and mountain tops, the need for budget and environmentally friendly wine options has continued to emerge. It is wonderful to see new and established winemakers ditching traditional glass bottles and corks to produce wines in recyclable cans, allowing us to experience wine on-thego and in beautiful, natural environments. We recently spoke with a few of our favorite local wine suppliers to get the scoop on quality, new products in this expanding category. BRIAN SINGLETON CHATEAU STE. MICHELLE DIRECTOR OF NATIONAL ACCOUNTS What is your favorite canned wine and why? We at Ste. Michelle have effectively addressed the rising consumer demand for premium and convenient small format wine options in cans. My favorite at this time has got to be the lineup from 14 Hands: Pinot Grigio, Rose, Sparkling Rose, Red Blend and Unicorn for sparkling rose lovers who want to make every sip a celebration. 14 Hands offers a great selection of approachable, fruit-forward wines from Washington’s second largest wine producer behind Chateau Ste. Michelle. What sets this brand apart from others in the same format? 14 Hands is not a new wine manufactured for production in a can. It’s an established premium wine, which now happens to be available in a can. 14 Hands provides quality wine from one of Washington’s most acclaimed producers in a 375 ml format (2 cans = 1 bottle). Which summertime activity do they pair best with and why? 14 Hands wines are not only tasty but are always ready for adventure. These are great wines that pair well with the sweltering Las Vegas heat, food and gatherings with friends. Whether at the pool, barbecuing in the backyard, picnicking at Mt. Charleston or hiking at Red Rock, we’ve got something ready to go and for every palate. Many wines packaged in alternative formats hold strong positions on environmental issues. Does this brand do anything special to advocate for improving the environment? 14 Hands is committed to better understanding and nurturing the land we farm and is driven to help protect the ecosystems that sustain our www.lvfnbpro.com
By Erin Cooper & Christine Vanover Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus. Cooper is a Territory Manager for the Resort Wine Team at Southern Glazers Wine & Spirits. Both women founded Twinkle Toast in 2017. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV
businesses and ensure we operate responsibly with respect for the environment. Aluminum has less environmental impact in comparison to glass and 14 Hands is proud to be LIVE & Salmon-Safe Certified. LIVE (Low Input Viticulture & Enology) is a non-profit organization which promotes the use of sustainable, environmentally safe and socially acceptable control methods. The Salmon-Safe label means that grapes from this winery are grown using healthy practices that keep Pacific Northwest rivers clean enough for native salmon to spawn and thrive. JAY MARTINO TRINCHERO FAMILY ESTATES PORTFOLIO SPECIALIST What is your favorite canned wine and why? My favorite canned wine would have to be more of a hybrid in that category. There is a new product out and it is the best of both worlds. With Del Mar wine seltzers, I can have my wine and the crisp and refreshing flavors of a seltzer. Which varietals are produced under this brand? They produce wine-based flavors of Watermelon, Grapefruit, Black Cherry and White Peach. What sets this brand apart from others in the same format? I think what sets this brand apart is the quality that is in the can versus others in a similar format. So many products offer a one-dimensional look on this category where Del Mar created a product that is a refreshing alternative that is “better for me.” It’s low in calories, contains no added sugar, is sessionable and uses natural ingredients. Did I mention it is gluten-free? Do you feel the quality of canned wine is progressing since it was first introduced into market? Yes, I would say there are those who have made changes since it was first introduced. There are many brands that stayed status quo but then there are some that wanted to create a top-notch, quality driven product. With this category that has skyrocketed, Del Mar took what consumers are looking for in a product and combined it with our greatest love of all, wine! JOSH CRAWFORD CONSTELLATION BRANDS REGIONAL MANAGER, WINE & SPIRITS – NV/ HI What is your favorite canned wine and why? Crafters Union. Wine is a key part of my social lifestyle, but sometimes I don’t want to overthink it. I want to stay in the moment and enjoy it whenever and wherever my life takes me. I choose brands that meet my quality expectations and express my sense of style. Which varietals are produced under this brand? Brut Bubbles, Brut Rose Bubbles, Pinot Grigio, Red Blend and Rose. What sets this brand apart from others in the same format? Crafters Union covers the gambit for wine consumers as there’s a varietal for every category. Like bubbles? Try the Brut or Brut Rose. Want a light-bodied white or blush wine on a hot day? Try the Pinot Grigio or Rose. Looking for a red wine to drink on a cool night outdoors on the patio or in the pool? Crack open a Red Blend. Which summertime activities do they pair best with and why? Crafters Union Premium Wines offer great taste in stylish cans that go where glass can’t. These canned wines can accompany hiking, picnicking, poolside excursions, golf outings, any outdoor sporting events and even mowing the yard. They are the perfect patio wines. August 2020 I The Las Vegas Food & Beverage Professional 17
The RESTAURANT EXPERT Seven Ways to Reduce Your Labor Costs and Control Them
In about one week the restaurant industry went from paying overtime to employees because of a shortage of employees to skyrocketing unemployment rates. Although this tip does not directly address labor management during and through the pandemic, the principles to controlling labor costs are the same. Restaurants across the country are at varying levels of operation depending on each state’s response, but these tips are applicable to every restaurant with its doors open right now. And they are also incredibly important as restaurant owners manage uncertain sales volumes. Here are seven ways to reduce your labor costs and control them: NUMBER ONE, check that your employees are not clocking in too soon. Every 15 minutes extra they add to their time is one step closer to overtime. If they don’t think you’re watching, employees will ride the clock. You have to pay attention to the process and establish a system. Managers should know what time somebody should be coming in and then ensuring they're not clocking in too early. NUMBER TWO is employees should be clocking out when you tell them. When you let people off early, either by request or necessity, make sure employees clock out at that time. Otherwise, their “clocking out time” can also
By David Scott Peters David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as the expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters and his formula, visit www.davidscottpeters.com.
include having a smoke, eating, flirting with a server, generally dragging feet. They’re not working, and they are milking the time clock. If an employee comes in early, stays longer, makes their side work take much longer, they’re making more money, and you’re losing money. NUMBER THREE is to audit your time keeping. Make sure that your employees are punching in with the right job codes. Pay rates differ based on the job description. An employee can be a server and a server trainer in one day, making $2 an hour more as the trainer. One employee could be a dishwasher and a prep cook, making $2 more as a prep cook. Make sure they’re punching the clock according to the right job code. If you don’t pay attention, your employees will take advantage. NUMBER FOUR, audit sales every halfhour in your POS system. If you don't have a POS system, go get one. It is one of the most important pieces of equipment you'll ever purchase. But POS systems have a half-hour or hour-by-hour sales report. I like half-hour. See, you don't want to sit there and see a full restaurant and think you don't need to cut employees when really, two hours earlier your restaurant was full. But now people are eating desserts and drinking coffees and sales are through the floor. You can start cutting people
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and have people watch other people's sections and get ahead of your labor. These are all really, really important. NUMBER FIVE is schedule staff according to sales. If you’re going to be really, really busy, make sure that's when you're bringing people in. Now, there is a little nuance to that, because sometimes on a Monday, after a really busy weekend, you have extra prep that has to get done. For a lot of restaurants, Monday is the slowest sales day of the week, but you have production. Some adjustments can be made, but make sure you're scheduling based on the sales you've got in general. NUMBER SIX is avoid overtime at all costs—with an asterisk. If you're scheduling one of your employees overtime every single week because you don't want him or her to get a second job, understand you're giving them time and a half and if you were staffed properly, that extra half-time would be in your back pocket. You'd only be paying somebody else single time. Now, the asterisk applies to seasonal businesses. For example, I worked with a restaurant owner who had a sports bar in Augusta, Georgia, that is blocks away from the Masters. When the Masters Tournament comes in every year, they have incredible overtime. But you know what? Their sales are through the roof. They don’t want to or need to hire new employees for a week-long event. So, that one week they have overtime. You might have it from time to time if your sales will pay for it, which creates the efficiencies. NUMBER 7, last but not least, make selection and training a priority. If you select bad people, if you find good people and you don't train them, any bad employees are costing you in workers’ comp, wasted food, dissatisfied guests, reduced sales. Your employees deserve to know how to do the job the way you want it done.
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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. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com
It Is a Time for Patience and Compassion
I’m sure you’ve heard of or spoken to someone who is going through a very big financial or other challenge during this unprecedented time and situation. It can be heart breaking and difficult to fathom some of the impacts this pandemic can have on people and households. Most times, however, people just need someone to tell their tale to and listen. Many times, you will find that you can give them useful advice and guide them to resources for their situation, which can be helpful and that they weren’t aware of. I was recently helping someone who did not have any income due to being denied benefits and (s)he was desperate and had no one that could give any assistance. It wasn’t hard for me become involved and have compassion for this situation because it is the nature of what I do for a living—human resources. I immediately jumped into action, going through the many agencies and resources that I knew were out there and would be applicable to the situation, and shared this information with them. I also went a step further by contacting a couple agencies and faxing letters about the situation to them on behalf of this person. Compassion is a wonderful thing and patience goes right along with it! Compassion helps us keep in touch with and grounded in our humanity. It permits us to remove all class barriers, care about the well-being of others without judging, and do the right thing by our fellow (wo)man. We all have to remember that helping people is the foundation to a good life and doing so not only serves them but provides gratification to our soul.
What are some sound characteristics of patience and compassion, you might ask? • Caring about others just as you would hope others would care about you or your family members. • Not being judgmental or condemning about a situation or person. • Looking for answers or resolution, and making an effort to find resources and assistance. • Having the presence of mind to go above and beyond, and offer ideas or assistance with no strings attached. • Living the “Golden Rule”—Treating others in the way that you would want to be treated. We all get tested each and every day, in some very unique and sometimes unforeseen ways. It is how we rise to the occasion and handle those challenges that mold and shape who we are and what we stand for. When life’s hardships coming knocking at your door, don’t leave it closed for anyone or anything. Open that door, embrace the challenge, and then revel in the fact that you can manage any situation, for any person or reason, with patience, caring and plenty of compassion equivalent to the need. You can handle it! Just believe in yourself and forge ahead with plenty of fortitude in your game.
HR Question of the month:
Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.
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August 2020 I The Las Vegas Food & Beverage Professional 19
Product Review By Bob Barnes
Erosion Wine Co. Patrick Rue has proven over the years to be a master at creating incredible beers and his familyowned The Bruery, founded in 2008, is renowned as one of the most respected and revered breweries in the US. Now, after having moved to Napa Valley, Rue and his wife Rachel are setting their sights on making their mark on the wine world. Their new Napa Valley-based winery is focusing on bold, adventurous wines with fun, creative names, and like The Bruery’s beers, some have unconventional ingredients. As the focus is flavor above all else, the new winemakers have the freedom to blend varietals that may not be traditionally blended together, utilize wine from various vintages and blend from various Napa AVAs with abandon. The initial offerings I sampled were Secret Handshake—red wine with cacao and vanilla bean; Afraid of Clowns—red wine blend; You’re So Pretty—white wine with cherries added; Sparkler Machine—fizzy white wine blend; The Floor Is Lava!—red wine; and How Big?—red wine blend. The unconventional packaging in singleserve 250ml cans makes perfect sense, as one doesn’t have to worry about having to drink the whole bottle after opening before it deteriorates or commit to one type of wine for the evening. The wines are available in a colorful holder containing three cans and on draft. The name has a dual meaning: referencing how erosion led to the creation of alluvial fans underneath the most prized vineyards in Napa Valley, and how this new winery concept hopes to erode the definition of wine, while having great respect for wine culture in general. After having been a big fan of The Bruery since its inception, I have no doubt the Rues will continue to excel at producing nothing but the best, and after tasting the aforementioned wines that appears to be the case. erosion.wine
Schöfferhofer Grapefruit The flavor of grapefruit in beer has become quite popular, especially in IPAs, but in most cases it’s derived from the hops it’s brewed with. Reputedly the world’s first hefeweizen grapefruit beer (launched in 2007 and brought to the US in 2012), this German unfiltered hefeweizen gets its grapefruit juiciness from the actual fruit and is a blend of 50% hefeweizen and 50% grapefruit drink and logs in at only 2.5% ABV. My sample arrived during the hot dog days of summer and proved to be a well-appreciated refresher, and I was also pleased that it has a tangy character just like the fruit it’s infused with, and is not overly sweet. The brewery also offers a pomegranate version, which is also a 50/50 blend of beer and juice. These beers also make a good mixer for cocktails, and several recipes can be found on the website. schofferhofer.us
Arena Cinelounge Gourmet Popcorn We may not be able to go to the movies currently during this pandemic, but that doesn’t mean we have to go without indulging in cinema’s staple snack: gourmet popcorn. In fact, this endeavor has been launched to help save Hollywood’s most independent arthouse staple, the Arena Cinelounge Sunset. Each bag contains popcorn that is preservative-free, non-GMO, vegan and dairy and nut-free. Nine unique flavors with cinema-themed names are offered: Popcorn of the Living Dead—cinnamon churro with crushed pretzels; Eternal Popcorn of the Spotless Mind— rosemary salted caramel; Natural Corn Killers—naked with sea salt; APOPalypse Now—jalapeno; Once Upon a Time in Popcorn—mesquite smoked cheddar; Truffaut Truffle—truffle; Arthouse Gold—curry; Crouching Tiger Hidden Popcorn—sweet chili lime; and Meoli’s Bliss—bourbon caramel with espresso pretzels. Most are flavors I never would have associated with popcorn, and while I didn’t sample them all, I did try several. All were quite good with two standouts to my palate being the Rosemary Salted Caramel and the Truffle. Here’s to enjoying outstanding popcorn while “saving the home for independent cinema and filmmakers…one kernel at a time.” arenascreen.com/popcorn
Siponey Ready-to-drink cocktails packaged in cans is a fast-growing segment in today’s beverage market. This version from a small, family-owned company based in New York City is a 7.25% ABV rye whiskey and honey-based canned cocktail version with a four-year-old New York State rye whiskey made from locally sourced grains, a touch of local wildflower honey, real lemon juice and sea salt. You can think of it as a “whiskey spritz” in a can which I found to be thirst quenching, easy drinking and tasty. Here’s to drinking to a good cause: A portion of all profits go to honeybee and apiary advocates to fund the development of new apiaries to help make a new home for honeybees. siponey.com
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By Chef Allen Asch Feel free to contact Chef Allen with ideas for comments or future articles at allenasch1@gmail.com.
Chef Talk The “Devil” Made Me Do It
This is the season usually reserved for outings with family and friends, the potluck meals around a barbecue or a pool. Unfortunately, these are not those days but I’d like to share one of my recipes for what I would bring if I was willing to go to a gathering. Deviled eggs! The first deviled eggs were eaten in Rome during ancient times, but they were very different from what we enjoy today. Originally, the eggs were boiled, seasoned and served with spicy sauces served at the beginning of the meal. This was usually reserved for the aristocrats of that time. Things changed in the 13th century when the Andalusian region of Spain started making the deviled eggs that we know today, with stuffing inside them. I usually say they are made from “hard cooked” eggs not hard boiled because, as a chef, I know that you shouldn’t boil the eggs (see below). This is in conjunction with the fact that you should not boil any proteins; you should simmer or steam them to avoid toughening the proteins. These cooking methods also help to eliminate the green in the yolk, which comes from the sulfur in the eggs. The smell and taste of eggs will differ with the amount of green in the yolk. My opinion is “no green is good green” as far as eggs goes. Hard cooked eggs have been attached to Easter for many years, beginning when the Christians of Mesopotamia (the valley between where the Tigris and Euphrates rivers meet in Western Asia) believed that the egg symbolized new life, where it proceeded to be incorporated into www.lvfnbpro.com
Chef Allen Asch M. Ed., CCE is a retired culinary arts instructor who has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University and taught at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
other religions. Although they were eaten for a very long time as hard cooked eggs with sauce, they became known as “deviled” eggs in 1786 because it was included in spicy or zesty foods. This was due to the mustard and the pepper included in the stuffing with the egg yolks and mayonnaise. Some variations around the world include the addition of basil, garlic and olive oil in Italy. The eggs are garnished with Parmesan cheese and Panko breadcrumbs. In Thailand the addition of chili, tamarind and shallots are added and the egg is then deep-fried. In Poland’s version the yolk is incorporated with mushrooms, which are indigenous throughout the region, and then ends with a broiling with the bread crumb topping. In Germany they make it with beer cheese, which is a typical dipping sauce for their worldrenowned pretzels. Japan adds wasabi and Ahi tuna to their version, while Greece adds oil and vinegar instead of mayo and mustard, finished with oregano and garnished with paprika and kalamata olive slices. In South America the eggs are kicked up a little by the addition of local peppers, which add a little spice, smokiness and salt to the flavor of the eggs. France adds tarragon to their mixture while Korea adds chili paste. Interestingly, Scandinavia adds salmon mousse to their stuffing, while Jamaica uses jerk seasoning as well as shrimp. India adds curry, but the most interesting one that I found was in Ireland—they add corn beef and cabbage to the stuffing.
Deviled eggs, although not as popular as it’s been in the past, had a heyday in the 1920s. This is linked to the reason that the 20s are called the Roaring Twenties. It was upper class and it was considered regal to serve and eat deviled eggs. The 20s was also a period of heavy drinking, and all sorts of finger foods, including the egg were served to balance out all the drinking. Although deviled eggs can be made two days in advance, it’s probably a good idea to separate the whites and yolks and keep everything wrapped tightly while being stored in the refrigerator. Deviled eggs have an outside of the refrigerator lifespan of around two hours before they should be thrown out. Here’s my trick to making hard cooked eggs and peeling them easily. Put a steamer basket in a pot, put water in until it reaches the bottom of the steamer basket and add the eggs. When the water starts to boil, cover it and cook it for 12 minutes. Make sure you have enough water to steam it for the entire period of time. Sometimes it’s suggested that older eggs be used for this hard cooking method. Me personally, I don’t like when there’s an air hole that makes the egg white not perfectly oval. If the egg white breaks while I’m peeling them, I add the egg white to the yolk mixture, which stretches the yolk mixture so you can make fuller stuffed eggs. If you have any leftover egg, you could share the joy and feed them to your dog because eggs are a good part of a dog’s diet, being easy on the stomach and giving a healthy shine to their coat.
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By Elaine and Scott Harris
Chianti Restaurant in Las Vegas Partners with Veteran Las Vegas Strip Performers Providing Badly Needed Live Music and Authentic Italian Cuisine in Difficult Times
Elaine and Scott Harris are full time journalists for over a decade covering resorts, spas, fine dining, wine, spirits and luxury travel. The husband and wife writing duo are sommeliers through the Court of Master Sommeliers and their work has appeared in the LA Times, Travel and Leisure, Google Travel, Modern Luxury, French Quarter Magazine in France and Monaco and Lausanne Tourism City Guide. Visit their website at Cuisineist.com to read articles and view over 400 videos featuring celebrity chefs, winemakers, sommeliers and Food Network stars.
feel like they are welcomed and they will keep coming back. This pandemic will eventually end and we want people to keep coming back.”
Photo credit: Elaine and Scott Harris
Legendary Rob Garrett marks his 40th year as a working Las Vegas performer/musician of which the last 25 years have been paying tribute to Neil Diamond. Teaming up with Chianti, Rob and many of his Strip colleagues perform weekly, maintaining the high level of entertainment that Chianti weekends have become increasing its reputation as the current hot spot in town for live entertainment. On these fun filled evenings Elvis, Frank Sinatra, Neil Diamond and many others take the stage for an incredible experience, authentic Italian cuisine and cocktails. “As always there will NOT be a cover charge although there will be a mandated 2 drink minimum. I feel EXTREMELY blessed to be able to announce that me and my band will be heading to northern California (Yosemite area) on August 8th for our first “Hot August Night” OUTDOOR concert under the stars,” Garrett said.
The restaurant and hospitality industry has always been a profession not for the faint of heart. Long hours and no holidays off are the norm for those with the passion to make their venue a success. For those who do, its immensely rewarding. All of this being said, toss in a pandemic and things become very different, requiring restaurateurs and their staff to think “outside of the box” bringing forth creativity and passion for their craft like they have never had to muster before. All over the Las Vegas valley both on and off the Strip dining venues and bars have been forced to dig deep and come up with a plan that is survivable financially, while at the same time adhering to the ever-changing mandates from local, state and federal authorities. A bright example of a small off-Strip restaurant making their way through this tough time is Chianti Italian Restaurant. Their journey started in 2011 when the Mersini family opened their first restaurant in Kirkland, WA. The restaurant features homemade recipes, pasta, desserts, fresh seafood and a woodfired pizza oven. In the beginning, the whole family worked there— parents, kids, cousins, aunts and uncles, and even friends. Their original restaurant was a success, so they expanded and opened another location north of Seattle. The family’s real American dream became more of a reality when in 2018 while on a business trip in Las Vegas, they came across a
building and it was love at first sight: Chianti Las Vegas was born. Dishes like the brilliant Vitello Picata—a nicely prepared veal cooked in lemon juice, capers, white wine and butter sauce, as well as their classic Pollo Marsala—chicken breast with mushrooms, Marsala wine and just a light touch of cream became instant hits. Manager Tina Muja and Bar Manager Teresa Klein bring years of experience to front-of-house operations providing exemplary customer service. Sitting down with members of the Mersini family, you could feel their determination. “We will fight to the end with all of our passion-money comes and goes but we will stay open,” they said with conviction.
Garrett will be bringing his “Hot August Night” shows to Chianti on August 28, 29 and 30 and will sell out fast, just as the other events have. It’s highly suggested that reservations be made early to assure a priority seat for all the action. In these difficult times we can look at this example of bringing many renowned Strip entertainers back to the stage for an intimate experience reminiscent of vintage Las Vegas, providing desperately needed jobs and greatly missed live entertainment to guests needing a distraction. As they say in show business, “the show must go on.”
When the mandates dictated a whole new way of operating a restaurant, the Mersinis came up with a supportive idea to keep their doors open: providing live entertainment for their guests. In addition to dining venues being affected, the city’s famed entertainment industry came to a virtual stop, leaving many talented entertainers out of work. “When I came here and saw the stage, I thought this is the perfect place for entertainment and dinner,” said owner Inga Mersini. “Although I didn’t know anyone here in Las Vegas, it was through my bar manager Teresa Klein that put me in touch with Neil Diamond performer Rob Garrett, and he became my angel. What’s important is relationships and I want people to
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By Adam Rains Adam is lead bartender at The Golden Tiki and a member of the Health & Wellness Committee for the Las Vegas USBG. He has studied at SDSU, USBG, BarSmarts, International Sommeliers Guild, Certified Cicerone Program and Southern Glazer’s Wine & Spirits Academy.
Photo credit: Robert Manzaneres
RO B E R T M A N Z A N ERES
Chinatown has long been a place for culinary explorations and now has become a location for culinary excellence. With the many, including big name chefs, who have come to Chinatown to make their mark, bartenders and beverage professionals have also followed suit. Along with a multitude of karaoke dives, there are now many talented individuals bringing a new level of cocktail & beverage offerings to the area. One of these professionals that is changing the game is Robert Manzaneres at EDO tapas. In the same space that once held Chada Thai, Robert oversees the wine and cocktail list for this one-of-a-kind gem. At EDO, Robert proudly flies the flag for Chinatown, for Vegas, for our industry. Earlier this week, I got a chance to speak with him over a delicious cocktail and one of my favorite dishes, the green tartare. Can you tell us about EDO and what you do there? We are a Spanish restaurant that bends the rules. We use classic Spanish and Catalan recipes as a base and then build on them utilizing influence from all over, including right here in Chinatown. Chinatown is arguably one of the most prolific neighborhoods for food in Las Vegas. What does it mean for you to be a part of it and where do you see the future of Chinatown? When I was asked to come over and work on this project, I wasn’t sure. Other than late www.lvfnbpro.com
night, I hadn’t spent a lot of time here but I’ve come to find out that it’s now a special time and it’s in a special place. Chinatown has become a spot for local chefs and bartenders to show off their skills, not only to locals, but tourists alike. Now we are very proud to be in a place where everyone wants to be, including many of us that previously worked on the Strip. Tell us about your journey as a bartender. Like many, I started in the food industry at a young age and worked various jobs, but all along I always wanted to be a bartender. From Cili, where I got my first chance to be behind the bar, to Casa Fuente and then CarneVino, where I got amazing wine chops. I’ve always tried to be a sponge for knowledge and was able to work with some heavy cats including Curtis Bowls, David Cooper and yourself, Adam Rains. We did have a pretty good crew at CarneVino. Who else in the industry do you look up to? I look up to all bartenders who are studying the craft and trying to make something better for themselves. You have a spectacular wine list at EDO. From the esoteric to more assembled, it shows an array of styles and price points. What excites you on your list and how do you approach building it? I’ve been lucky enough to work with one of our partners here, John Mickulich, and he’s the one that showed me that not every wine has to be the biggest, baddest, most obscure wine to be delicious. Especially when you are serving it with tapas, which some have a wide array of more delicate flavors. You don’t always want a huge abrasive wine to overshadow the food and or pair up with it. He helped me develop a love for wines that are more soft, elegant, balanced with the fruit and the acidity. We have wines from all over the world, not just Spain. And having that diversity is something that makes me very happy.
How long have you been in the USBG? I’ve been in the USBG since 2015 and just love it. Just from your membership alone there are classes and trips available and multitude of ways to expand your knowledge base. The resources are worth their weight in gold. Tell me about life outside of food & beverage? What inspires me outside of food and beverage, is my wife and my new son. Sometimes I take inventory of all the good things and they are at the top of the list. Also, I love this city. It is amazing that we are able to make something here in Las Vegas, which is one of a handful of places where we as food and beverage professionals can make something special happen. We can raise a family and have amazing career in a place and industry that we love. The virus-related shutdown has affected the entire world and our industry in particular has been hit hard. What have you been doing to mitigate it and make it work for your employer? With COVID-19 here, not just people in our industry, but everybody has been hit hard. It is a bummer to see. As far as a restaurant goes, we try to make the best out of the situation for ourselves and for the guests. We are just trying not to dwell on the bad and bring out the good and positive vibes. And get creative: We are coming up with new drinks every day and utilizing products that we may have not used before. What do you love about our industry? We make lasting connections and lifelong friendships with the guests and people that we work with. It’s also an opportunity to build something for yourself no matter what your past is. You don’t necessarily need a college degree to be able to excel and make something special. Mahalo!
August 2020 I The Las Vegas Food & Beverage Professional 23