July 2020 The Las Vegas Food & Beverage Professional

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Issue 7 Volume 20

The Vegas Strip and Locals Casinos Reopen with Faces Masked & Love Revealed

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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.

Mike Fryer Founder, 1949-2020

Bob Barnes

Editorial Director bob@lvfnb.com

Juanita Fryer

Alice Swift

Publisher juanita.fryer@lvfnb.com

Assistant Editor alice@lvfnb.com

Therapy, one of our favorite restaurants, has reopened on Fremont St., and we were one of the first to check out the new summer menu of Executive Chef Aaron Thomas. Pictured here are Chef Thomas, LVFNBPro Editorial Director Bob Barnes, Garfield Bridges and GM Maria Horta. To read more about the very talented Chef Thomas and Therapy’s new menu, see Sk Delph’s Chef Spotlight on page 8.

Juanita Aiello Creative Director juanita@lvfnb.com

Advertising sales@lvfnb.com

Article Submissions/Suggestions articles@lvfnb.com

Calendar Submissions calendar@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 May I Recommend...

Blake Myers

Journalist The Restaurant Expert David Scott Peters

Journalist USBG Las Vegas Terry Clark

Journalist Front & Back of the House Gael Hees

Photographer Audrey Dempsey

Journalist Chef Talk Allen Asch

Journalist Don Chareunsy

Journalist Dishing It Sk Delph

Journalist Spirits Confidential Max Solano

Photographer Bill Bokelmann

Journalist Pat Evans

Photographer Joe Urcioli

Journalists Twinkle Toast Erin Cooper & Christine Vanover

Journalists Elaine and Scott Harris

Journalist HR Insights Linda Bernstein

2 The Las Vegas Food & Beverage Professional I July 2020

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July 2020

Contents and Comments from Editorial Director Bob Barnes

4 Cover

4 7 8

16 23

Our June issue was lovingly devoted to honoring the memory of our founder and friend Mike Fryer. We want to thank everyone for their kind comments and compliments on the issue and also extend our gratitude to all who contributed to this tribute to a Vegas food and beverage icon.

Las Vegas is slowly emerging from the shutdown, as we try to regain some semblance of returning to normalcy and last month marked the reopening of casinos in Nevada.

Our cover feature this month, found on page 12, written by Elaine and Scott Harris, heralds the reopening of casinos in Las Vegas, along with the varied dining venues contained in the gaming establishments both on and off the Strip. Read along to experience vicariously their stay at one of Las Vegas’ top resorts, which they visited on the first day of the reopening of casinos on June 4.

The prestigious James Beard Awards over the years has snubbed our city’s phenomenal chefs and restaurants, but this year two deserving Vegas chefs have advanced from the semi-final round to emerge as finalists for the Best Chef Southwest award. To find out who they are and to learn more details about the award, read my What’s Cooking column on page 4.

Has the spread of the coronavirus led to the demise of the renowned all-you-caneat Vegas buffet? Alice Swift explores the current state of the buffet and other AYCE options in her Wine Talk column on page 7.

We are pleased to welcome back the return of our Chef Spotlight column, which has been taken over by our star journalist Sk Delph. Her inaugural subject for this month’s Spotlight was a culinary star, Aaron Thomas, executive chef at Therapy. Turn to page 8 to discover chef’s culinary career history and some of the extremely creative and unique menu items this native of Wales is bringing to the table at this Downtown Las Vegas favorite.

One of our LVFNBPro journalists can now add a new title to his name: author. Adam Rains co-authored Lemba Loves Las Vegas, a cocktail book he describes as “a celebration of Las Vegas and Las Vegas cocktail culture” that is filled with mixology secrets, recipes and descriptions of cocktails by some of our city’s most legendary bartenders. On page 23 Adam tells us how the book came together and how you can obtain a copy, and also fills us in on the commendable accomplishments of the USBG in supporting bartenders and service industry professionals who were forced to take a break from their jobs during the shutdown.

Cheers!

Bob Barnes/Editorial Director

Page 2 Hot off the Grill!

Page 9 What’s Brewing

Page 19 Brett's Vegas View

Page 4 What’s Cooking

Page 10 The Bottom Line The Arduous Task of Selling to Restaurants, and for Restaurateurs to Make Purchase Decisions, Made SIMPLE

Page 20 Product Review

COVER FEATURE

Page 22 Dishing It Therapy Restaurant Anticipates Reopening Their After Dark Venue

Page 5 Human Resources Insights Page 6 Twinkle Toast The Nose Knows: Snout Art & Wine Pairings Page 7 Wine Talk with Alice Swift “Welcome [Back] to Las Vegas” Once Again Page 8 Chef Spotlight Aaron Thomas of Therapy Restaurant

Page 12 The Vegas Strip and Locals Casinos Reopen with Faces Masked & Love Revealed Page 16 Front & Back of the House Hospitality in the Time of Corona

Page 21 Chef Talk The Multipurpose Potato

Page 23 USBG Las Vegas LEMBA Loves Las Vegas

Page 18 The Restaurant Expert 3 Things to Do Now to Recover Stronger

23 www.lvfnbpro.com

July 2020 I The Las Vegas Food & Beverage Professional 3

By Bob Barnes

What’s Cooking

Vegas Dine-in Returns Amidst Closings and New Openings

photo credit: Erik Kabik

After restaurants were forced to close their dine-in operations from March 17 through May 29 and bars and casinos not reopening until June 4, the problem for all is the restriction requiring only 50% capacity and social distancing of tables at least six feet apart. Now as we return to the “new” normal, most casinos have reopened, along with more and more off-Strip restaurants, but unfortunately some have had to close for good. Closures include Ricardo’s, which had served the Vegas community for 40 years; Morels at The Palazzo, which owner Chipper Pastron was quoted as saying could

photo credit: Timeless Cuisine

Finally, we have some good news, and some long-awaited recognition of the outstanding chefs in our city. The prestigious James Beard Awards over the years has snubbed our city’s phenomenal chefs and restaurants, as they were forced to compete in the region that included Los Angeles. This year however, the organization reconfigured its regional categories, making California a separate region and moving Nevada into the Southwest category with Arizona, New Mexico and Oklahoma. With this move it was hoped our local chefs would get their just rewards and already that may be coming to pass, as two deserving Vegas chefs have advanced from the semi-final round to emerge as finalists for the Best Chef Southwest award: Dan Krohmer (Other Mama, Hatsumi and La Monja) and James Trees (Esther’s Kitchen and the soon-to-open Ada’s Wine Shop and Scuola Vecchia in Tivoli Village). Interestingly, both chefs own and operate off-Strips restaurants, which is further acknowledgment that many of our city’s best chefs are operating beyond the tourist corridor. Other chefs in the final round include three from Arizona and one from New Mexico. Normally the Chef Awards Gala would have taken place in late May, but due to the pandemic it has been rescheduled to take place in late September.

photo credit: Sabin Orr

Two Vegas Chefs in the Running for James Beard Best Chef Southwest Award

Chef Dan Krohmer

Chef James Trees not survive the 50% occupancy restriction; and Brio and Hampton’s in Tivoli Village.

The vacant Brio space will be filled by Chef extraordinaire James Beard nominee James Trees, who will team up with Top Chef finalist Bruce Kalman to open an old-school Italian restaurant named Scuola Vecchia (which translates to Old School). Both “top” chefs met while working in L.A. and plan to merge East Coast red sauce with classical regional Italian cooking, using fresh ingredients and making all the pastas in-house with some high-quality steaks and chops.

The larger space is three times larger than Chef Trees’ Ada’s, his Italian eatery which was located just across the way, and Chef shared that with Ada’s being such a small room, was usually fully booked and many couldn’t get a

Chef Johnny Church

4 The Las Vegas Food & Beverage Professional I July 2020

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

table during peak times. Ada’s will reopen as a wine bar and is being renamed Ada’s Wine Shop, serving tapas and wine by-the-glass.

Scuola Vecchia is expected to open in late summer or early fall.

Chef Johnny Church is a well-known longtime Vegas chef who has held prestigious positions including Corporate Chef for Golden Gaming and executive chef roles at P.J. Clarke’s, RM Seafood and Aureole. And, in his free time he also won Chopped and co-created MTO Café, RX Boiler Room and Artisanal Foods Café. Now the acclaimed chef has gone out on his own and opened Johnny C’s Diner, which he boldly opened for takeout during the shutdown. The eatery is now also open for dine-in service, serving items such as Creme Brulee French Toast, Five Cheese Mac N Cheese, Thanksgiving Turkey Bob’s Burger (with truffle-mushroom stuffing and cranberry mayo) and Hen House Fried Chicken Sandwich. Greens and herbs come from Chef’s own garden, as well as local suppliers including Desert Bloom and Herbs by Diane.

Johnny C’s is located at 8175 Arville St (just north of Blue Diamond) and hours are Mon-Sat 8 a.m.-3 p.m. and Sun 8 a.m.-2 p.m. johnnycsdiner.com

Lip Smacking Foodie Tours Launches Self-Guided Sister Company: Finger Licking Foodie Tours Don Contursi was the first to operate a successful business featuring dining tours of multiple restaurants. Named Lip Smacking Foodie Tours, the very popular experiences consist of a group of people moving from restaurant to restaurant sampling a dish at each one. After the reopening of dine-in restaurants, the Lip Smacking tours have resumed, but Contursi has also launched a sister company called Finger Licking Foodie Tours.

This new model of self-guided tours offers visits to three different restaurants with VIP seating, where diners experience three signature dishes at each eatery for a total of nine dishes. Participants receive a virtual guide with route to the restaurants, the 2.5-hour private tours are offered daily and can be booked at a time of your choice from 11:30 a.m. to 6 p.m.

The approachable price point is $79 per person (includes all gratuities) and participants receive a 15% discount on any additional food they wish to purchase.

Contursi says this self-guided concept has never been done here before and is ideal for locals who want to practice social distancing or don’t want to be grouped together with tourists. For more info or to book a tour, visit fingerlickingfoodietours.com. www.lvfnbpro.com

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

How Flexible, Adaptable and Receptive to Change Are YOU? Obviously, we are in a time of significant change. This pandemic has thrown us all into a tizzy, some a tailspin, and really leaves us struggling to find consistency, normalcy and more. At this point in time we have difficulty and really don’t have a clear picture of our future. We can’t imagine the future continuing like this much less picture what it may end up like. These days, it seems, things change weekly, daily, no—by the minute. How is a person to cope?

Well, as you’ve noticed, I’ve talked pretty regularly lately in my articles about faith. No matter our faith, we find that turning to our faith can help us cope and continue on. That is a very personal issue to each of us, but I hope you agree, it has a significant impact on what we do at this point forward.

I have a few other secrets for success that I keep in my back pocket for just this occasion. They have helped not only me but been of value to my family and close friends.

My secrets for being adaptable and flexible: Don’t place too much importance and weight on having to make some change(s).

• Change is inevitable and frankly, most times a good thing.

• Change helps us to think outside the box from time to time.

• Change can keep us from becoming complacent.

Turn to others for psychological, moral and spiritual support and guidance.

• Be open to talk about your concerns, receptive to others’ ideas and suggestions.

• Use your head. Don’t jump to conclusions or become overly anxious.

Wait and see.

• Keep your faith and spirit strong and steady. We are all in good spiritual hands.

Observe the behaviors and actions of those around you, and form your opinions from them.

• If you watch others, you may discover the best action to take by observing theirs.

• This may mean you follow their lead or that you do exactly the opposite, depending on what you see and interpret.

Look at things and change as the glass half full (not half empty).

Work on staying positive.

• Maintain a bit of optimism, belief and strength that things will turn out for the best.

• Keep looking for the best in people, the positive in change, and you will feel better.

• Talk positive, think positive and act in a positive manner. Your behaviors feed your mind.

So my best advice is to not over assess what is going on, try to go with the flow, and don’t listen to the negative and unsubstantiated news or stories.

These days there tends to be exaggeration and misinformation all over the place. Follow your heart, routine and hunches when deciding what to do and who to believe. I firmly believe that our inner monologue, sense and conscious—our intuition—is almost always right on and accurate!

But most of all, believe in yourself, allow your mind to rest and relax, and don’t feel that you have to take on the world or resolve all of your concerns at that very moment. Time is a great resource for good decisions.

It is my belief that if we listen to our heart, our mind, and even our soul (intuition) all things will come out ok.

HR Question of the month:

Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.

www.lvfnbpro.com

July 2020 I The Las Vegas Food & Beverage Professional 5

Twinkle Toast

Photo credit: Erin Cooper Photography

The Nose Knows: Snout Art & Wine Pairings

With traditional fundraising events cancelled due to the COVID-19 pandemic, and four times as many pets rescued between mid-March and the end of April, the team at Vegas Pet Rescue Project was forced to get creative in order to care for their foster animals and make up for thousands of dollars in lost funding. It was at this point that the VPRP team approached us about partnering with them in a fundraising effort that would marry our love of wine with their love of helping animals.

The artistic flare of Leroy the pig, one of their recent rescues, proved to be the spark needed to engage with the local community and light the path toward successful, virtual fundraising efforts.

We took Leroy’s completed paintings and based wine pairings for each individual work of art on the colors used and the overall imagery and tone of the piece. One of our favorites was an Orange/ Red painting, reminiscent of rustic Italian cuisine, paired with Banfi’s Aska Red Blend. Both present earthy undertones and classic, Old World charm.

Throughout the process, we spoke with Jamie Gregory, President and Founder of VPRP, and Jasmin Keith, VPRP’s Cat Coordinator and Leroy’s current foster parent, about their organization and how pairing Leroy’s snout art with wine became a local sensation and viable source of funding.

How and when did Vegas Pet Rescue Project begin?

VPRP started in December 2017, although I had been volunteering for other rescues and helping to find foster homes for rescued dogs for about 5 years before that. I found myself so involved and passionate about

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

District and has a huge outdoor space, to hold some rescued pets, namely Leroy. We thought about incorporating his live art creations and auctioning them off. Since wine makes everything better, we think the pairing of the paintings and wines would be even more amazing in person than it has been virtually. Involving wine tastings would be a fun element to add in as well.

Why do you think art and wine pairings work so well?

I think it is a fun and relaxing way to be entertained while socializing and being able to take a piece of art home to display is an added bonus!

How and when did you first determine that Leroy had artistic abilities?

I had seen snout art before and was excited about it, so I figured I’d try it with Leroy to see if he liked it. Pigs are very smart and need a lot of enrichment and I figured it was a good bonding tool as well.

How many paintings does Leroy typically complete in one session?

He typically does three to five before he walks away to go root around in the yard.

What would you say is Leroy’s favorite brand or type of paint to work with?

He really likes Supernatural brand of powdered food coloring. It doesn't contain anything artificial and is plant based. He definitely has a preference.

What do you think inspires Leroy to complete his works of art?

Honestly, it might be the level of red coloring.

He seems to prefer working with that color and takes less time on blues, yellows, etc.

What is the most surprising thing you’ve discovered you love about Leroy?

His hooves. They are soft like dog paw pads on the underside and I just think that’s so surprisingly cute for some reason. He really is just a puppy in pig’s clothing.

What was some of the feedback from The Nose Knows: Virtual Snout Art & Wine Auction on May 3rd?

Everyone was very excited! Having the wine pairings added to the art pieces brought a whole new flare and the bidding was certainly higher because of it! We even had people reaching out to request commissioned pieces outside of the auction. Leroy is a star and people really like that the donations go straight back into saving more babies.

rescue that I decided to start one as soon as I graduated with my nursing degree. I found such satisfaction with each pet I helped find a home or medical treatment for and I was hooked. Pets are such amazing companions with unconditional love to give and they need us to be their voice.

How many pigs has your team fostered or adopted over the years?

Rescuing pigs is brand new to us. We started with Leroy about three months ago and then rescued a female named Applesauce. She went directly into a foster-to-adopt home, so that was amazing. Leroy has been so much fun to have in rescue and we are definitely open to continue helping piggies.

People don't understand when they purchase or take in a pig that it will get huge! They continue growing until around five years of age and can become upwards of 200 pounds.

They also require a ton of mental stimulation to thrive.

How did Leroy first come to Vegas Pet Rescue Project?

Leroy came into rescue as an owner surrender after a major life change. He was very loved by his last family and made a pretty smooth transition into foster care, especially considering he wasn’t neutered yet.

COVID-19 aside, what would your vision be of the perfect Snout Art & Wine Auction?

For more information about Vegas Pet Before the virus, we talked about hosting Rescue Project or to get involved, visit a fundraiser at 18bin, which is in the Arts vegaspetrescueproject.com.

6 The Las Vegas Food & Beverage Professional I July 2020

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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

“Welcome [Back] to Las Vegas” Once Again Finally, Las Vegas has opened its doors once again! While the state continues to monitor the number of COVID-19 cases amidst the reopening of the city to tourism, several state and national organizations have released guidelines to reopening F&B establishments in the midst of COVID-19. A summary of recommendations for restaurant operation guidelines are listed (note that guidelines in hotels/casinos may differ): • Redesign restaurant layout to maintain a minimum of 6 feet distance between tables, with limited seating capacity • Guests to wear masks to/from their tables • Employees to wear masks and keep contact with others to a minimum, standard protocols of handwashing and sanitation • Installation of physical barriers (e.g. sneeze guards, partitions) and signage indicating 6-ft distances for places where lines form • Posted signs/messages with reminder of maintaining hygiene and staying sanitary • Regular cleaning and disinfection of frequently touched surfaces, with a standardized schedule • Use of disposable/digital menus and other food services items (e.g. napkins, utensils, tablecloths), single-serve condiments, touchless trash bins, touchless payment, etc.

• Avoid self-serve F&B options (e.g. buffets, salad bars, drink stations) Now, the last item in the list drew my attention.

If businesses were to follow these guidelines in totality, the buffets and all-you-can-eat soup/ salad concepts would be completely obliterated.

In May 2020, Soup Plantation and Sweet Tomatoes soup and salad buffet restaurants announced the permanent closures of their 97 locations solely due to COVID-19. With so many states explicitly recommending to avoid the buffet concept, many buffet-centered restaurants are at a loss for what to do and may resort to closing.

One of the attractions for Las Vegas tourism is the impressive array of buffet options. That being said, businesses are beginning to think creatively to still be able to deliver the buffet experience while avoiding self-serve food and beverage. Here are a few models that may be the “new” buffet concept.

AYCE Buffet (Wynn Hotel) On June 18, Wynn Las Vegas was the first Strip hotel to reopen the buffet, with a “reimagined” concept. Guests make reservations in advance, and are given a 2-hour period during the meal for unlimited ordering of over 90 all-you-canwww.lvfnbpro.com

eat (AYCE) dishes served tableside. Of course, there is also a “limitless pour” package for allyou-can-drink (AYCD) beer, wine and signature cocktails. Knowing that the number of item options have decreased from the prior buffet model, it makes sense that this revised model will have a higher quality selection of food items.

With the Gourmet Dinner Menu, you have your choice of a selection of mouth-watering dishes, such as the Seafood Boil, Double Cut Lamb Chops, Togarashi Spiced Atlantic Salmon, Seafood Paella, Lobster Ravioli, Steak and Lobster, Crispy Pork Belly and much, much more.

Learn more at: wynnlasvegas.com/dining/ casual-dining/the-buffet AYCE Sushi (Yama Sushi) The AYCE (All-You-Can-Eat) model has been around well before the COVID-19 epidemic. One of my favorite cuisines and a must-eat stop when returning to visit Las Vegas is AYCE sushi. A large AYCE menu is provided, with unlimited ordering for a restricted period of time for a set dollar amount (usually ~ $23-30 depending on whether for lunch or dinner service). Some of the pricier items do have ordering restrictions.

For example, at Yama Sushi, they set a limit of 1 order per person for things like Uni (Sea Urchin), Soft Shell Crab, Sweet Shrimp, Hamachi Kama (Yellowtail Collar), etc.

According to their Yelp page’s recent announcement, Yama Sushi has re-opened for dine-in at 50% seating capacity, with first-comefirst-served seating at the Flamingo and Spring Mountain locations (Yama Sushi the Strip is taking reservations until full). yelp.com/biz/yama-sushi-las-vegas-3 AYCE Brazilian Steakhouse (Fogo de Chao) The other AYCE model that comes to mind is the Brazilian steakhouse. These restaurants do have a focus on fire-roasted meats, so perhaps not ideal for vegetarians. At your table, you receive a sign card to use to indicate your eating status. Flip the card to green when you would like the servers to stop at your table and serve you various meats, or flip the card to red when

you are full or would like to pause.

Fogo de Chao in Las Vegas offers The Fogo® Churrasco Experience for lunch ($39.95) and dinner ($59.95), with this unlimited, all-youcan-eat tableside service of signature cuts of fire-roasted meat.

Their website also has included their 12 Safety Promises (fogodechao.com/12-safety-promises), with the restaurant’s commitment to protecting the well-being and safety of their employees and guests. fogodechao.com/location/las-vegas/ Additional Resources Southern Nevada Health District: COVID-19 Guidance for Food Establishments southernnevadahealthdistrict.org/permitsand-reg ulat ions/food- est ablish mentresource-library/covid-19-guidance-for-foodestablishments Nevada Restaurant Association: Reopening Guidelines and Resources www.nvrestaurants. com/welcomeback.html Food and Drug Administration (FDA): Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic fda.gov/food/food-safety-during-emergencies/ best-practices-retail-food-stores-restaurantsand-food-pick-updelivery-services-duringcovid-19 Center for Disease Control (CDC): Reopening Guidance for Cleaning and Disinfecting Public Spaces, Workplaces, Businesses, Schools, and Homes cdc.gov/coronavirus/2019-ncov/community/ reopen-guidance.html It’s going to be a rough time for food and beverage establishments for the unforeseeable future. All we can do as fellow F&B professionals, and consumers, is to do our best to support these businesses and help them stay open through these trying times. Stay safe, and stay healthy!

Until next month, Cheers~!

Alice

July 2020 I The Las Vegas Food & Beverage Professional 7

Chef Spotlight

By Sk Delph

Photo credit: Sk Delph

Aaron Thomas of Therapy Restaurant

Sk Delph knows her way around food and wine, not necessarily in that order, having lived and traveled from Sonoma, California to Boston and back to Vegas for the last fourteen years with her chef husband, turned GM here in Vegas.

She has been published in various short story anthologies and is currently working on her first novel.

Chef Aaron Thomas wakes up in the middle of the night to jot down his latest culinary creations.

I’ll let Chef Aaron explain. “Most of the time I have to sleep with a notepad next to the bed.

I’ll wake up at two or three in the morning and I’ll write the dish down … it’s happened so many times where I would forget my notepad and pen and I’d have to walk downstairs to the kitchen at three o’clock in the morning.”

Now that is dedication! And it’s exactly what Therapy Restaurant, located at 518 Fremont in Downtown Las Vegas, is offering with their star chef Aaron Thomas. “I started off as a chef in France, as a pastry chef,” said Aaron. “[I] lived in Nice, in the South of France, lived in Paris, then Florence in Tuscany, then London and in California, and now Las Vegas. It’s a completely different world obviously, being in America compared to back home (Wales); there’s a whole different world of produce and product and that kind of thing … for a chef and his imagination, you can just imagine there’s no end to say the least.” With a background like that the menu is going to be spectacular, and it doesn’t stop there. Aaron continues, “Most of my background was Michelin Star. I worked under some amazing chefs in France and Italy.”

Aaron talks about the launch of their new menu and one of my surprise favorites, the sous-vide octopus. Aaron describes the dish: “This one

(sous-vide octopus) is pretty much inspired from a Spanish dish when I traveled in Spain. The sous vide is like a water bath so (the octopus) is sous vide for 24 hours overnight. Then it’s charred off in the kitchen, served with Spanish chorizo and squid ink sauce which has garlic, onions and a touch of Espelette pepper. A touch of orange juice adds a little bit of sweetness to it … and pickled radish and carrots to add some earthiness to the dish.”

The creative mind of Aaron Thomas continues to flow. He is in the process of creating VIP themed menus. “It’s like a chef’s table. The first menu I wrote, all the dishes are based on Tim Burton movies.” At this point, I was intrigued and I bet you are too. So, I’ll let Aaron continue.

“This one is my take on how to put the corpse’s brain onto the plate as far as colors and flavors, the dish is actually supposed to be served with sea bass …because the vendor couldn’t get the sea bass to us in time, I changed it up and put salmon on it and again, I used the squid ink with black rice just to get a kind of dense risotto and I have umeboshi pureed. I add a bit of sugar to sweeten it up so with that dish there’s earthiness, the sweetness and the denseness of the rice.

Perfect.” I was swooned at first bite. Umeboshi is a pickled plum from Japan, my home country, so I became a bit nostalgic at the flavor, which is quite unique.

8 The Las Vegas Food & Beverage Professional I July 2020

And if you’re looking for fresh oysters with a twist, look no further. “That’s again off the Tim Burton [themed menu] inspired by the movie Beetlejuice … I was trying to see how I could do it without freaking the guests out because there’s a part where giant worms are coming out of sand. So instead of buying a giant worm, I don’t know if I can or not, I changed it up for oysters and made edible sand. On the actual menu they’ll be dehydrated snail chips … poached in Tabasco sauce and honey … the sand is edible and again just to add a little bit of sweetness I added umeboshi.”

Aaron shares a little history with us. “I baked my first pastry when I was 8 years old. I won my first baking contest when I was 10 years old …

I decided I wanted to be a chef when I was 11, never went to culinary school, just jumped on a train when I was in the UK and went to France.

I started from the bottom. I started dishwashing and then I started peeling like a hundred pounds of carrots a day.” From these humble beginnings to Michelin star restaurants to Las Vegas comes Chef Aaron Thomas, a culinary master.

If you'd like to view this interview in its entirety, please follow this link: youtu.be/iKstrKcuGvg www.lvfnbpro.com

By Bob Barnes 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

New Brewery Openings Coming Soon Both HUDL Brewing and Nevada Brew Works were getting very close to opening their new breweries in the Arts District months ago, and then the calamity known as COVID-19 hit the world, so both have had to push back their openings. But both have informed me that they are pressing on and their openings could come as soon as this month, and that they will keep me informed. Stay tuned for further developments.

Joseph James and Sin City Close

One of the casualties of the shutdown was Joseph James Brewing, which on April 27 announced on its Facebook page it was ceasing operations indefinitely. The post stated: “After much deliberation, we have come to the incredibly difficult decision to cease operations indefinitely. Over the past 12 years we’ve been humbled by all the local support, friendships, laughs and cheers that we wouldn’t trade for the world. It’s been a tremendous experience and we have all of you to thank for that!”

The production brewery had been open since 2008 and at the time of its opening was only one of a handful of craft breweries in Southern Nevada. One can speculate that the fact that they did not have a license for a tasting room most likely contributed to the closing, as initially during the shutdown with liquor stores, casinos and sit-down restaurants closed, their avenue for sales was severely restricted.

The Henderson-based brewery had quite a presence throughout Southern Nevada and its canned beers were distributed in Northern Nevada, Arizona, Arkansas, Texas, Oklahoma, California and Hawaii.

Sin City Brewing, which was launched by long-time Gordon Biersch Director of Brewing www.lvfnbpro.com

Operations Rich Johnson in 2003 and had four locations (all on the Strip), announced on social media that it has permanently closed. The statement said, “Sadly, Sin City Brewing Co. has closed its doors. Thank you to all the guests that walked through our doors to enjoy a local brew and sit and chat and let us get to know you…To our Sin City Brewing Co. family— simply the best staff we could have dreamed of—thank you for your dedication, loyalty and the love.”

What’s on Tap at Lovelady, CraftHaus and The Mad Fermentist Richard Lovelady reports his Lovelady Brewing has some new offerings and promotions.

Available in the taproom is a golden strong ale with cinnamon cleverly named Original Cinn that is 12.2% ABV and 20 IBUs; a "slushy" higher alcohol kettle sour with prickly pear named Don't Be a Prick-ly Pear, Wear a Mask; and coming out in the coming weeks will be a double IPA and a pilsner hopped with Zappa hops. In addition, since there is extra Love Juice (a New England-style hazy IPA hopped with Mosaic, Citra and Idaho 7 hops), 2 for 1 growler fills of this popular beer are being offered with the option for buy one gift one, where the extra goes to essential front line workers and Lovelady matching the growler donation. The brewery will be donating 100 filled growlers to the 72nd Military Police unit for their work at Cashman and UNLV testing sites during the pandemic.

Last month both of the CraftHaus taprooms reopened for dine-in (or drink-in?) and released its barrel-aged Comrade bottles (which sold out online in less than 24 hours), Giggle Juice Unfiltered DIPA, All the Peaches (a fruited sour) and Urban Panda Schwarzbier. This month CraftHaus will have the next release

of its seasonal IPA series, which this time is a session IPA called Electro-lite, which is only 4.1% ABV and 120 calories. Finally, we have a low-calorie craft beer for IPA lovers; this one is dry hopped with Mosaic and Cascade and has an addition of lime peel. Head Brewer Cameron Fisher also shared that we can expect the award-winning Avo Toast Imperial Amber and possible a mystery barrel-aged release.

Also, with the reopening, the Arts District taproom is part of the Las Vegas “Dine Out Downtown” program, which is designed to support small food and beverage businesses by closing off California Ave. between Casino Center and Main and turning it into an al fresco dining area. It’s kind of cool, with tables set up in the middle of the street, but also providing an opportunity to eat and drink outside during our pleasant Vegas summer nights (and days when it’s not oppressively hot). CraftHaus co-owner Wyndee Forrest said, “It’s reassuring to know that the City has a sincere interest in seeing us all be successful.”

The Mad Fermentist Brewer/Owner Allan Harrison is making a name for himself for brewing unique, creative beers using quality ingredients. His latest creations are prime examples and if you are a fan of sour beer, you definitely need to head on over to the tasting room on Casino Center (located on the second floor of Three Sheets) to experience his Grilled Pineapple Sour, Lime Cherry Sour and Lime Rickey Sour.

As always, great beer happens in Vegas!

Photo credit: Lovelady

What’s Brewing

July 2020 I The Las Vegas Food & Beverage Professional 9

The Bottom Line The Arduous Task of Selling to Restaurants, and for Restaurateurs to Make Purchase Decisions, Made SIMPLE

Dan McMurtrie is the Founder and CEO of SIMPLE, a digital platform that connects restaurants with suppliers of all types with the goal of saving both time and money for all parties involved. McMurtrie, who began his career as a minor league baseball player, made his splash in the restaurant world when he started Bullets Hamburgers, growing the business to more than 70 locations. His transition to the tech world has already seen a successful software sale to Sysco, and SIMPLE looks to be his most impactful creation yet.

The seasoned entrepreneur shares his thoughts on reducing complications around the restaurant supply chain, as well as how to tackle the insurmountable task of accessing restaurant owners.

For those unfamiliar with SIMPLE, what does your software do and what impact does it have in the restaurant industry?

Think of SIMPLE as a B2B amazon. It connects buyers, distributors, manufactures

By Ben Brown Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned

writer and consultant, Ben works with Fortune 500

companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business

Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.

and restaurateurs in one portal. It gives it digital. Buyers and sellers can see each different tools to each stakeholder, primarily other’s information, so a restaurant can in sharing data and information, which has compare prices across vendors to make quick traditionally been hard. It gives them tools purchase decisions. Buyers can’t see other to streamline their business, whether that’s buyer’s information and sellers can’t see seller’s information, so it keeps transactions centralized ordering, purchasing tools to do price checking, inventory and recipe private while promoting transparency where that transparency benefits all parties. tools, etc.

SIMPLE allows distributors and It’s like giving a restaurateur a Swiss army manufacturers to create a digital storefront knife. They can use the tools as they see fit, and it’s free to them. At the same time, for restaurant owners to easily browse we make it easier for sales reps to sell to through. Distributors can give different everyone because they don’t have to spend prices for different customers, within a private portal, so that different buyers can all their time knocking on doors. get different prices based on their volume Describe your career path and what and relationship with the distributor. ultimately led you to create SIMPLE? If you’re a distributor or a sales rep, it’s a I started out as a minor league baseball tough job. You’re knocking on doors, trying player, and then I got hurt. I had the fortune of to get a meeting with the buyer, trying to get meeting the founders of Outback Steakhouse. information on how you can best sell them.

They ultimately became investors and That’s difficult for many reasons. We’re mentors in a restaurant chain that I started. taking that information gap and making I learned the business from them; a lot

10 The Las Vegas Food & Beverage Professional I July 2020

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of tricks of the trade around purchasing, And how are you getting restaurants buying and systems processes and controls. onboard?

That’s how Outback does so well: they have We have a partnership with the National their systems down pat.

Restaurant Association. SIMPLE is a free I sold the chain, got out of the business for service for members as a value-add for a bit and then came back in after investing in several software companies. A business being part of the NRA. There’s distributors partner of mine bought a company called in food and alcohol as well as manufacturers who would like to use our services to get a Instawares, and I helped him build a B2B side of the platform, Supplies on the Fly, that 360-view of the customer. Then there’s other focused on supply chain. That was eventually partnerships with people in the industry, sold to Sysco. whether that’s with POS providers or other Then I got back into looking at restaurants groups with contact with restaurateurs. and saw how much harder it was then the last We’re also building out a referral network time I was in the industry. I felt like a lot of inefficiency was in the supply chain, and that where operators can introduce SIMPLE to their peers. this side was hard for both the restaurateur, who was pressed for time, and for the sellers, How about restaurateurs who aren’t as who have a hard time accessing restaurateurs. familiar with integrating technology into The cost to knock on a door is $100 - $120, their operations? whether the restaurant owner is there or not.

There’s about a million independent So this inspired you to create SIMPLE. How restaurants out there. You’re always going to did you get the company off the ground? have your early adopters, but not everyone I’ve worked alongside other software is going to catch on in the beginning. companies, so we hired engineers and built all the software in-house. We built out three Everyone uses technology in their everyday sides of the market: the manufacturer side, life, whether it’s buying a plane ticket online the distributor side and the restaurant side. or shopping on Amazon. They’re just not Each group has different needs. Our belief using technology in ways that pertain to their was that charging restaurants would be business. The question is why would you not difficult, because they don’t have the budget use technology to answer the number one that manufacturers do. Distributors face a issue going on in your business, which is how similar challenge, because they don’t have a to reduce costs. salesforce to reach a lot of restaurants.

As far as funding goes, our backers include I think it’s just a matter of time before these the founders of Outback Steakhouse, the people who aren’t using technology in their former Head of Coca Cola Food Services, and restaurant are going to integrate tech moving the former Chairman of Sysco. forward.

www.lvfnbpro.com

You were a minor league baseball player before your career got started … how has your experience as an athlete shaped your career off the field?

Sports is an amazing teacher around teamwork, perseverance, and taking on difficult odds. These values are very similar to what’s required to be a successful entrepreneur, especially in the restaurant business where every day is a new game. You really need to have an athlete’s mindset to adapt and stay positive.

And just like how I went into baseball because I loved playing, there’s no question that I’m in this business now for the love of the game.

It’s about serving the restaurant industry. It’s my belief that technology can enable people to have better lives in this business when they don’t have to work 80 hours a week.

What are some of the biggest challenges facing the restaurant industry today? What challenges are on the horizon?

Restaurants are a brutal business, especially in California. You’ve got wages and costs going up, and at the same time it’s hard to raise prices. The industry is facing a perfect storm in terms of costs. Labor is huge. Anything you can do to save time and manage your existing labor force more efficiently is critical. Streamlining processes like ordering, receiving, buying goods at a point or two cheaper will add up to whether the restaurant is profitable.

Cost savings go directly to the bottom line, while sales growth might drop a dime for every dollar made. SIMPLE helps restaurant owners save on costs, and much of that comes from saving time.

For more information, visit Simple123.com.

July 2020 I The Las Vegas Food & Beverage Professional 11

The Vegas Strip and Locals Casinos Reopen with Faces Masked & Love Revealed

By Elaine & Scott Harris

Photo Credit: Erik Kabik, MGM Resorts International, Sam Abrams, Station Casinos, Caesars Entertainment and Las Vegas Sands Corp.

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Las Vegas has been known for decades as the culinary and entertainment capital of the world.

The famed neon lights beckon visitors from all over the globe to come to the celebrated Strip and indulge in leisure, gaming and an allstar lineup of celebrity chefs and world-class dining venues. Although there was a pause, now with the return of restaurants once again open for dine-in and after the state entered Phase Two allowing casinos to reopen on June 4, several casinos throughout the Valley and on the Vegas Strip are again beckoning to us to experience the magnificence of what Las Vegas has to offer.

Checking In and Checking Out The Venetian Gradually, the Strip hotels are awakening, again welcoming guests back with great anticipation.

Many foresee the mandated changes will be met with widespread approval. The Venetian Resort opened on the first day, staff fully trained on new protocols covering everything from housekeeping, gaming and its many restaurants, bars, lounges and pools. Being familiar with this iconic property we embarked on our own historic reopening expedition.

It did not take long to notice one major change as you enter the resort from the parking garage: thermal cameras. After a quick walk past the cameras and a green light from security it was time to check in. The main lobby is sparkling clean, complete with a singing gondolier giving us a sense of normalcy in this trying time.

After a somewhat effortless “contactless” check in with masks and a plexiglass barrier between us and the concierge, we arrived in our immaculate suite complete with our own Personal Protective Equipment kit. As a requirement, face masks must be worn while visiting the hotel. Eagerly, we donned our swimwear to check out the pool and its amenities. The four sparkling pools comprise a two-acre space, offering a cool respite from Las Vegas’ triple digit heat and of course refreshing libations are available to also help squelch the heat. Looking over the vast pool area, we could not help but be impressed at the constant cleaning of all public contact surfaces by the pool team members. The area had been recently renovated with a splash pad for those traveling with small children while appropriately spaced pool ledge loungers, daybeds and lounge chairs beckon sun worshippers. After several thirst quenching cocktails and a refreshing swim, it was time for our highly anticipated first meal on the Strip in several months.

Nightlife and cocktails are back at The Venetian with the bars of The Cocktail Collective. The Dorsey Cocktail Bar, Rosina Cocktail Lounge and Electra Cocktail Club join to make the unique concept of The Cocktail Collective and these three lounges serve brilliantly crafted cocktails and curated music.

Celebrity Chef Lorena Garcia wasted no time in reopening her namesake CHICA, located on Restaurant Row in The Venetian Resort.

Chef de Cuisine Arron Cappello is at the helm creating bold, flavorful dishes from all over Latin America. “It’s great to be back in the kitchen creating new dishes that keep the menu fresh and exciting with Chef Lorena,” Cappello www.lvfnbpro.com

said. General Manager Adam Norotsky added, “It feels fantastic to get back to work. We are at 50% capacity and a smaller menu for now.

The shutdown gave us time to reconfigure the physical room as well as work on new culinary items, signature cocktails, bigger wine list and of course staff training on the new protocols.”

Several casinos throughout the Valley and on the Vegas Strip are again beckoning to us to experience the magnificence of what Las Vegas has to offer.

More Casino Openings At the Wynn and Encore resort guests can enjoy the many bars, restaurants and lounges along with three shopping esplanades, five pools, two salons and spas and the golf courses at both Wynn and Encore. In addition, both casinos are open for guests’ enjoyment with spacing protocols and enhanced cleaning measures are in place. Costa Di Mare, Wing

Lei, La Cave and Cipriani along with most of the resort’s acclaimed fine dining venues are open for service. For buffet lovers, the Wynn’s Buffet has reopened with extensive dinner options including 90 savory items in seven categories including a myriad of salads, soups and sushi, along with King crab legs, beerbraised mussels, baked oysters and chilled seafood; Mediterranean and Far East Flavors; carved specialties and charcuterie; and an extensive dessert selection. In this new buffet set-up you never leave your seat and order each dish from your server. Reservations are required but walk-ups can be added to a wait list by scanning a QR code.

The MGM properties are opening in stages.

First to open were Bellagio, MGM Grand and New York-New York, followed by Excalibur, Luxor and The Shoppes at Mandalay Bay Place and opening in early July were Aria, Mandalay Bay and Four Seasons Las Vegas.

Popular restaurants that have reopened include Mayfair Supper Club at Bellagio, Border Grill at Mandalay Bay and Bardot Brasserie at Aria.

MGM Resorts Acting CEO and President Bill Hornbuckle said, “We are very pleased by the enthusiasm we are seeing from guests ready to come back to Las Vegas. As business demand increases, we are able to open additional properties and bring more of our employees back to work. Getting people back to work coupled with providing a safer environment for our employees and our guests are our top priorities.”

Caesars Resorts are opening a few at a time as well, beginning with the iconic Caesars Palace and Flamingo Las Vegas, and followed

by Paris Las Vegas, Harrah’s, Nobu Hotel and The Linq. “Reopening Las Vegas in a phased approach will be a significant milestone for Caesars Entertainment as the country continues to emerge from this necessary closure period,” said Tony Rodio, CEO of Caesars Entertainment. “We are excited to welcome guests and our employees back to our

July 2020 I The Las Vegas Food & Beverage Professional 13

properties. We are grateful for the efforts of those on the front lines addressing this public health emergency.”

Station Casinos, the largest group of locals casinos in Southern Nevada located in all quadrants of the Valley, reopened several of its properties to the delight of Las Vegans eager to return. While not all have reopened, several have, including Red Rock, Green Valley Ranch, Santa Fe Station, Boulder Station, Palace Station, Sunset Station and all of their Wildfire division properties again opening their doors for guests to enjoy gaming and its collection of restaurants, such as T-Bones Chophouse at Red Rock, Hank’s at Green Valley Ranch and Leticia’s Cocina at Santa Fe Station.

New Restaurants Debut Even though the lockdown has been tough on the industry, some new restaurants have arrived on the scene. Spritz, a 50 Eggs group concept located on The Venetian pool deck, opened to the delight of its guests, serving items such as egg white frittata, vegan coconut granola bowl, Baja breakfast burrito and truffle burger, which can be enjoyed at the restaurant, in your cabana or at your poolside seat.

The much-awaited contemporary Mexican restaurant and lounge Elio, has opened at Wynn to eager diners who have long anticipated the culinary brilliance of Chef Daniela Soto-Innes, Enrique Olvera and Santiago Perez.

Newly opened on July 2 is the much-anticipated Bugsy & Meyer’s Steakhouse at the Flamingo, named for the two business partners who

famously opened the first resort-style hotel on the Strip back in 1946. The classic steakhouse takes notes from the past and adds elevated twists, with a bakery façade, dry aged meat cooler, centerpiece bar and lounge, raw bar, three private dining rooms, ornate dining room and a hidden speakeasy. The kitchen is helmed by the winner of the Food Network competition series, Vegas Chef Prizefight Lamar Moore, and Executive Chef Honorio Mecinas (formerly at Old Homestead at Caesars Palace, who brings with him more than 15 years of Las Vegas Strip experience). The menu includes a variety of shellfish and seafood and prime, wet-aged and dry-aged prime steaks and imported wagyu.

Yet another new opening, debuting on July 10 at Red Rock, will be Chef Marc Vetri’s pop-up Osteria Fiorella, taking over the kitchen inside Terra Rossa and serving an expanded version of his popular Philly pasta bar Fiorella and his expressions of elevated Northern Italian cuisine.

The menu includes Neapolitan pizza, woodgrilled meats and fish, pastas and a signature dish: Sal’s meatballs with homemade ricotta.

Welcome Back!

We all join in welcoming both our out of town visitors and locals back to the famed Vegas Strip and locals casinos, and the fact that self-parking is free at the aforementioned properties is a further enticement to return.

Furthermore, our city has shown time and time again its resilience and ability to bounce back after facing adversity, and this time will be no different.

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www.lvfnbpro.com

July 2020 I The Las Vegas Food & Beverage Professional 15

Front & Back of the House Hospitality in the Time of Corona

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.

website: www.lvhsp.com/webinar-series.

Previous topics include Online Ordering presented by Kristen Compton with Toast, Chat Marketing by Mike Donaker with Adunja Chat Experts and Operator Perspective by Sonny Ahuja with 18bin.

Photo credit: Gael Hees

Jimmy V Live is co-hosted by Jimmy Vigilante, owner of JVC Food Safety, and Mark Steele, owner of Restaurant Hospitality Institute. This 30-minute podcast is aired every Tuesday at 2 p.m. on Facebook.

To find the current or past episodes, visit Jimmy Vigilante’s Facebook page (https:// www.facebook.com/jimmy.vigilante); click on “More” under the main photo and go to “Videos.” Jimmy and Mark interview a broad spectrum of hospitality professionals from a bartender who has worked in the valley for more than 40 years to Tony Abou-Ganim, mixologist. It’s good stories from people you’ve known or perhaps want to know!

Chef instructor, Mark Sandoval with the Hospitality College at UNLV is the guest lecturer for the first “Cook Like a Rebel” series. Here Gael and Randy Hees have prepared puttanesca under his direction. It was delicious!

During this time of craziness, we’re lucky to be in Vegas. It is one of the most creative, resilient, change-driven cities in the world.

I moved here 19 years ago from Ponca City, a small town in Oklahoma. This was a place where new and creative ideas were not celebrated, but in fact were shot down as quickly as possible. Come up with a new idea in Vegas? Everyone around you immediately sits down and works to figure out how to make it happen.

In this culture, one can invent, reinvent, change, evolve and thrive, and all the while, find incredible resources along the way.

Staying Connected The College of Hospitality at UNLV has initiated, “Cook Like a Rebel” and “Salud!

Prost! Cheers!,” two online series that feature chef instructors, alumni chefs, and beverage specialists. Registrants for Cook Like a Rebel (probably soon to have a name change) receive a recipe for the week’s dish in plenty of time to purchase the ingredients.

Many actually cook along with the chef-onscreen and are able to ask questions ranging from the sourcing of herbs or spices to the

best substitutions for creating the dish for vegetarian or gluten-free diets. Participants in Salud! Prost! Cheers! receive a list of the featured beverages—whether it be sake, beer, or whiskey—and are encouraged to taste-along during the presentation. These well-attended activities take place on Zoom, allowing for alumni to stay connected to the college in spite of the lockdown.

Another service of the Hospitality Alumni Chapter is a list of alumni-owned or -managed restaurants that were providing delivery or curbside services during the last two months.

This list and the restaurants themselves were promoted through all of the college’s social media outlets. Hopefully, it will soon be updated with hours of operation. Here is the URL for the list or to recommend a restaurant for the list—bit.ly/RebelRestaurants.

Las Vegas Hospitality Services Providers (LVHSP) is currently hosting a series of free webinars on topics of importance to restaurants and other hospitality-related businesses. The live presentations are aired on Facebook, Thursday afternoons at 2 p.m. and are linked on the organization’s

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There are many hospitality associations, and most if not all, have ramped up their communications and are creating and sharing valuable industry-specific information. Even though you may feel like you can’t possibly squeeze another task in your day, reading the newsletters and attending the Zoom presentations will be helpful. If nothing else, it will remind you that there are millions of hospitality professionals all over the world facing the same challenges, asking the same questions, and struggling to reimagine their businesses.

Challenges Vigilante and Steele have businesses that take them into restaurants all over the valley.

Shortly after the shutdown, they teamed up to offer special corona-related sanitary for all restaurant staff members. Here is what they have observed as restaurants are reopening.

According to Jimmy Vigilante: One of the biggest challenges faced by all restaurants is ensuring that all guests leave feeling safe and cared for. This will require an additional show of sanitizing of tables and chairs, disposable menus, individual condiment packets and possibly even disposable flatware.

Many of the restaurants are not just meeting, but exceeding the guidelines set out by the governor. As leaders of the hospitality industry, in Las Vegas, we must set the standards for the rest of the country. There is a reason that we have one of the most stringent health departments in the country.

According to Mark Steele: Just in general, knowing so many people www.lvfnbpro.com

During this time of craziness, we’re lucky to be in Vegas. It is one of the most creative, resilient, change-driven cities in the world. who are in the business. The general feel is that everyone is opening their restaurants all over again. The restaurant business is where everyone wants to look like a swan—very graceful, while they’re paddling as fast as they can. All of the businesses and people that I know are going crazy with all of the changes in food costs and supply chains, the challenges of employees not coming back because they’re making more on unemployment and the new expectations of employees and customers. The general feel is that they’re in scramble mode, even some of the big hotels and casinos.

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I think this is an enriching time, to be honest with you. I know it is tough, but it is a good time to stand out above other people. This is a competitive industry and as you are making changes within your operations, look at ways you can separate yourself from the others.

Right now, it is attention to detail, complete focus on the minute operations. Steller service is even more important than ever before.

According to Gael: If your life is oriented toward serving people and being with people, this may have been harder on you than for others. Give yourself

kudos for hanging in there and starting over.

Everyone is looking forward to settling down into the new normal. The challenge is determining when the new normal arrives.

It’s not curbside service only—that was yesterday. Is it today’s masked waitstaff and distanced tables? Or will it be something entirely different tomorrow? Perhaps we need to remove the “settling down into” out of the equation and think of the new normal as “taking action.” We need to envision ourselves as skilled surfers, hanging ten as we ride today’s tsunami of change.

July 2020 I The Las Vegas Food & Beverage Professional 17

The RESTAURANT EXPERT 3 Things to Do Now to Recover Stronger

Restaurant operators are a resilient group, and I have a lot of hope for you and faith in your ability to get through this pandemic. However, it will take some adjustments because you can't go back to the way you were doing things. Costs will go up and the margins will get even tighter.

The first three things to work on right now to make sure you never go back are Restaurant 101, checklists and having a system for everything. Continue reading to learn more about how to do each of these.

Restaurant 101 is solid Restaurant 101 is the very first thing that must happen in your business before putting together the checklists and cash controls, before you get into the myriad of systems I teach to help you get your life back and make the money you deserve. Because ultimately, if you don't do Restaurant 101 right, your restaurant sucks.

Do I have your attention? OK, let’s break it down. Restaurant 101 is simply great hospitality.

• It's hot food hot.

• Cold food cold.

• A clean safe work environment for guests and employees.

• It’s WOW customer service and an incredible product.

Checklists in place To start, if you're running a great restaurant, putting out great product, and you've got great service, checklists are the key critical system

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.

you're going to put in place if you want to make money.

Why? If you can't get your managers to use a checklist on a daily basis, what makes you think they’re going to take inventory Sunday, on time and accurately. If you can't get them to do the simple stuff, what makes you think it's going to change? The key to checklists is using them to create a culture where the details matter.

You need to make sure you have a checklist for opening and closing side work for every position that is so detailed that anybody could pick it up and do it. It’s not just “clean the bathroom,” but, “make sure the bathroom is clean: the mirrors have no water spots, there's no standing water on the counter, wipe down the counter and throw away the paper towel, if the garbage pail is 50% filled, take it out and replace the liner.” It is step-by-step instructions how you want it done, how well you want it done and by when.

Now is the time to create the checklists. Walk around your building with a yellow pad of paper, write down everything that pisses you off, grab any old checklists, grab this new checklist and put it all together. From that point forward, when you reopen, you will have checklists that set expectations.

Checklists are also essential for cash controls.

Make sure every penny makes it in your bank account. Using the daily sales report from your point of sale system, track how the money came in. Then every day you put in your actual deposits, track your over/short and make sure

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it's within whatever you allow for servers and bartenders. Take the time to put your procedures in place for that.

A system for everything You must have systems for everything in your restaurant. Systems are a process, a way of doing anything and everything in your business.

Period. Whether it's count out a bar drawer the same way, or dollars per labor hour worked and anything and everything in between.

You need to embrace what the chains do well, which are making it through the pandemic easier than we are because they have systems, processes, ways of doing everything they do. They don't have owners in their business.

They're able to cut.

What systems? There's a whole list. In fact, there's a book that I wrote, many of you should know now, called Restaurant Prosperity Formula: What Successful Restaurateurs Do. It’s an easy read, available on Amazon, and will set you up with everything you need to have in place to start to create your plan for success.

You've made it this far with COVID-19 restrictions and money is starting to hit the bank. Do not blow this opportunity. Do not spend that money without having a plan.

Your plan: • Restaurant 101 • Checklists and cash controls for everything you do • Get your systems in place Our industry has just gone through something it’s never gone through. You have opportunity.

Yes, your sales may not be as strong because we have all these people out of work and people are uncertain about how to proceed, but there will be less competition, which means it's an opportunity to be great.

www.lvfnbpro.com

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

COMING OUT OF HIBERNATION

Hard to believe Las Vegas was really shut down and retreated into an altered state of hibernation.

Like a big bear’s awakening, the city is slowly coming alive. Daily, news is released about another hotel, restaurant, attraction, etc., reopening. Entertainment, sports, special events and conventions will be the last of the tourism components to be revived.

Photo credit: AVABLU.com

DINING NEWS

The $10 million Bugsy & Meyer’s Steakhouse opens at the Flamingo July 2, honoring the resort’s vintage roots, acknowledging Benjamin “Bugsy” Siegel and partner Meyer Lansky, who famously opened the hotel in 1946, and taking over the former Center Cut Steakhouse. The restaurant will feature a bakery façade, dry aged meat cooler, centerpiece bar and lounge, raw bar, three private dining rooms, ornate dining room, hidden speakeasy The Count Room and more.

Food Network’s Vegas Chef Prizefight winner Lamar Moore is Head Chef.

Oscar’s Steakhouse at the Plaza is open serving dinner Thursday-Sunday along with happy hour from 5 to 7 p.m. in the lounge.

Border Grill Mandalay Bay reopens Wednesday, July 1.

Carnegie Deli at The Mirage and Chana Tang at the MGM Grand also closed.

At Aria, Aria Café closed, and Herringbone converted into Salt & Ivy. Ricardo Zarate closed his Once restaurant at the Grand Canal Shoppes.

Other COVID-19 dining closures include three PizzaRev locations, both Miller’s Ale House outlets, four Sin City Brewing Co. venues, Ricardo’s Mexican Restaurant, and Served in Henderson.

BUFFETS IN QUESTION

All 97 salad buffet-style restaurants in the Sweet Tomatoes nationwide chain, including three outposts in Las Vegas, will permanently close.

The future of the Las Vegas buffet as a dining institution remains in question. At Caesars Palace, the resort initiated a multi-million-dollar makeover of its 600-seat Bacchanal Buffet.

Corner Market Buffet at Treasure Island is closing the 12,575-square-foot space to make room for a sports book with an added bar. This change is after going through a $3.6 million renovation for the buffet less than two years ago.

The Buffet at Wynn is the first buffet on the Strip to reopen with almost 90 all-you-can-eat dishes served at the table instead of the buffet line. Diners can order from a menu with servers bringing dishes to the table and the option to reorder within a two-hour period.

TIVOLI VILLAGE DINING CHANGES

Hamptons and Brio Tuscan Grille have closed at Tivoli Village; however, new restaurants will be opening.

The Lounge at El Dorado will debut later this year next to El Dorado Cantina and occupy the former Hamptons’ space. The Lounge will have the same hours as the El Dorado Cantina and will share courtyard and patio space.

Las Vegas Chef James Tree and Los Angeles’ LEV Group Executive Chef Bruce Kalman are planning a new dual-pronged restaurant project opening this coming fall. The new restaurant Scuola Vecchia (“Old School”) will take over the large space which housed the Brio restaurant with a semi-covered patio facing the Tivoli fountain.

Meanwhile Ada’s will evolve into a more casual wine bar with tapas and small plates in a comfortable social environment. Wine and food will also be available for takeaway. Trees will remain Chef/Partner of the space.

first five floors of amenities and state-of-theart parking hub—Garage Mahal—ahead of schedule. With completion at the end of 2020, the resort’s tower will feature 777 rooms and suites starting on the eighth floor.

National Football League’s 2021 Pro Bowl will take place in Las Vegas at the Raiders’ new Allegiant Stadium home on Jan. 31, 2021, ending the fan-driven, weeklong event’s run in Orlando.

With the Hard Rock Hotel & Casino closed to become Virgin Hotels Las Vegas by year’s end, prized authentic music memorabilia which formerly adorned the walls was transported out of Las Vegas in five 53-foot semi-trucks.

Las Vegas artist James Stanford completed his new mural covering the south wall at The Neon Museum’s newly acquired Reed Whipple building across the street. The mural, entitled “From the Land Beyond,” taken from the 1958 film The Seventh Voyage of Sinbad, pays homage to early Las Vegas hotels, the Stardust and the Dunes’ Sultan from the famed resort.

POKER NEWS South Point debuted a newly renovated and expanded non-smoking, 24-hour poker room with eight additional tables, bringing the room’s total to 30 with every seat including a phone charging station.

Poker rooms are open at the Golden Nugget, Orleans, The Venetian and Sahara. The Bellagio has six-handed tables with Plexiglas dividers between players and is open 24 hours.

Caesars Palace is using five-handed tables with players required to wear masks.

ENTERTAINMENT

While showrooms aren’t yet open, Pete Vallee better known as “Big Elvis” is back performing his no-cover show at the Piano Bar at Harrah’s Ferraro’s Italian Restaurant & Wine Bar will at 2, 3:30 and 5 p.m. Thursdays-Saturdays where ABOUT TOWN hold its next Taste & Learn monthly wine-tasting he’s appeared since 2012. The Twins dueling dinner touring Italy Saturday, July 25.

Circa Resort & Casino downtown will debut Morels French Steakhouse & Bistro with a Oct. 28, 2020, ahead of the previously slated pianos act is in the lounge at 9 p.m. Tuesdaypatio on the Strip is permanently closing after 12 December launch. The 1.25 million-square- Saturday. The outdoor Carnaval Court between foot integrated casino-resort will open with its Harrah’s and The Linq is also offering music. years at The Palazzo. www.lvfnbpro.com

July 2020 I The Las Vegas Food & Beverage Professional 19

Product Review

By Bob Barnes

Daru Whiskey Sran Spirits is launching its premium whiskey blend, which will soon be found in major grocery and liquor stores. Made in Canada using 100% Canadian corn, the whiskey is aged in oak barrels for three years and weighs in at 40% ABV. Founded by brothers Sonny and Andy Sran, the whiskey is inspired by a spirit made by their father decades ago in India using recipes and techniques passed down for generations, and the word Daru means alcoholic beverage in India. The lion on the label is symbolic of the brothers’ middle name which they both share: Singh, which in the Punjabi language translates to lion, but also symbolizes their family values and embracing the Indian culture. As for my opinion, I find it to be very smooth with a touch of sweetness on the palate and look forward to seeing more of it once it fully launches. www.DaruWhiskey.com

Samuel Smith Organic Cider Cider has a long tradition in the UK and sales of cider have been increasing dramatically there in recent years. Such is also the case in the US, where it was a common drink even before the early 1800s, when cider mills began to give free apple seeds to Mr. John “Johnny Appleseed” Chapman, in hopes that a nationwide supply of apples would help the industry. Not to be confused with beer, cider is often listed alongside it due to similar alcohol content and carbonation. Also gaining in popularity are organic products, and this cider is Certified Organic by the USDA-accredited UK Soil Association. The bright straw-gold hued drink has a bouquet of fresh apples with a floral note and a light body with a crisp clean flavor and a dry finish. Made with organic apple juice and organic sugar, and weighing in at only 5% ABV and 151 calories per 12 oz serving, added bonuses are it’s vegan, naturally gluten-free and is now available in cans. https://merchantduvin.com/brew-samuel-smith-org-cider.php

Shots Box If you like trying a variety of different spirits and cocktails, this one has your name written all over it.

This subscription service for craft spirits lovers includes shipment to your home of a sample box filled with ten sample-sized bottles. The 50 ml bottles offer just enough for you to enjoy one full serving, and for those who like to mix their drinks, you also receive recipe cards for each spirit. My sample box included an assortment of whiskey, rum, flavored and unflavored vodka, a wine cream and an absinthe. The kits can be tailored to your likes, with options of clear spirits, dark spirits or mixed; a bi-monthly subscription offers full-sized bottles; and if you just want to check some out and not have monthly deliveries, that option is available as well. In looking over the kits, and based on my sampling, it appears most are small batch, locally sourced craft distillers that you likely would not be able to find at your local liquor store. shotsbox.com

Modified Theory A growing segment of the beverage market continues to be the crafted hard beverage, which continues to sprout creative new ways to enjoy flavorful adult drinks. A new entry is Modified Theory, which uses all-natural ingredients and no preservatives to produce lightly carbonated gluten-free drinks with less than 4g of sugar and 5.5% ABV. Ingredients include fruits, herbs and spices and the initial three flavors are Northwest Berry Lavender (fresh marionberries, raspberries, blackberries and lavender), Tahitian Lime Agave (Tahitian limes, Aji Amarillo peppers, agave, and Himalayan sea salt) and Tarocco Orange Vanilla (Sicilian blood oranges, spices, vanilla, cardamom and nutmeg). The drinks are designed to be served chilled, on ice or mixed in a simple cocktail. The company suggests mixing one of the aforementioned flavors with 1.5 oz of tequila, gin or bourbon. I’m not usually a cocktail fan, but did find the Blood Orange Bourbon (Tarocco Orange Vanilla mixed with 1.5 oz bourbon) to be enjoyable. You can find six recipes, complete with short videos, on the website. www.modifiedtheory.com

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www.lvfnbpro.com

By Chef Allen Asch Feel free to contact Chef Allen with ideas for comments or future articles at allenasch1@gmail.com.

Chef Talk The Multipurpose Potato

I want to start this article by saying I am wishing that everyone is safe and healthy. My prayers are out there for everyone. Additionally, my thoughts go out to the family of Mike Fryer who I’ve known for almost 30 years and had the pleasure of teaching his daughter.

I saw the news today and there was a piece on a potato farmer in Idaho that couldn’t sell his crop due to restaurant closures. Unlike other videos I’ve seen, he harvested all of his potatoes and realized it had very little value for animal feed, or anything else. He stacked up 600,000 thousand pounds of Idaho potatoes and left them out for anyone and everyone to grab. He said at first it was locals that came, but then people from states and cities far away started to crowd his farm. People from Las Vegas drove up to get potatoes, as well as many others from as far as a 19-hour drive from the farm. Today I heard that there is a shortage of frozen French fries while many farms are discarding potatoes.

This problem lies in the food infrastructure of our country. There is a break in the supply chain networks of foods going from farm to processing to consumer. This is occurring for more and more products.

This made me think about the varieties/styles of potatoes I’ve been cooking since beginning quarantine. I had a lot of potatoes when this started and they are, for me, very easy to purchase in large quantities. There are so many varieties of potatoes I’ve really enjoyed doing different things with. The potato was first cultivated in South America and can be 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.

dated back to at least 2,500 BC. They were first found as a variant of a sweet potato which was found earlier. Next the potato traveled to Europe around the 16th century. This was due to Spanish explorers bringing back potatoes and corn, both for their consumption on the trip back. The leftover stock was planted, and then traveled around the continent. By the mid-19th century potatoes reached Ireland, which became known for potatoes, especially during the potato famine. The advantage that potatoes gave was spoilage took a long time, it was filling and was relatively cheap.

One of the problems when they cultivated the potatoes for Europe was that very few varieties were being grown. This hurt them when in 1845 the blight, that started in America, traveled to Europe and hit the potato crop in Europe, especially Ireland, very hard. The blight lasted for four years and resulted in approximately 1 million deaths in Ireland and 1 million Irish people immigrating to Britain, Canada, United States and many other places. Potatoes were brought to the United States many times before, but they did not really take until around 1719, mostly due to the large influx of Irish/Scottish immigrants.

Originally in France the potato was revered and reserved for the aristocrats, but in 1748 the parliament banned potatoes for 24 years, considering it poisonous and claiming that it caused leprosy. Surprisingly, China is the largest grower and user of potatoes. They use a different breed than what is growing most

everywhere, coming from India and West Africa. We generally do not think of potatoes in Chinese food but the vegetable goes very well in northwest and southern cuisine although it is the only one that can grow in any region. In China potatoes are actually cheaper than rice.

This quarantine has allowed me to play with a lot of different potatoes. It’s surprising how many uses you can have for them. The two major types of potatoes are russets and waxy potatoes. Russet, or Idaho potatoes, are very dry and high in starch, so they are ideal for baking, frying or mashing. These are the potatoes that are all the same shape and size. The second type of brown potato is the all-purpose potato, which are usually the ones that are bagged and have different shapes and sizes.

All-purpose potatoes are used as their name implies. They can be used for baking or for boiling because their moisture and starch content are at a moderate level. This is ideal for when you cook your potatoes in a liquid but want them to keep their shape and also for dry heat methods like baking, but they are not as fluffy as Idaho’s. They are not the best potato for making soups or stews; that would be the waxy potato. This potato would be used for applications where you wanted to maintain its shape, and since it has low starch it will not absorb cooking liquid and fall apart. This potato also has a creamy texture, so it may be the ideal potato for mashed potatoes. The most common of the waxy potatoes are the Redskin and Yukon Gold varieties.

July 2020 I The Las Vegas Food & Beverage Professional 21

Dishing It

By Sk Delph

Photo credit: Sk Delph

Therapy Restaurant Anticipates Reopening Their After Dark Venue

Sk Delph knows her way around food and wine, not necessarily in that order, having lived and traveled from Sonoma, California to Boston and back to Vegas for the last fourteen years with her chef husband, turned GM here in Vegas.

She has been published in various short story anthologies and is currently working on her first novel.

When I entered Therapy restaurant, I was greeted by the very dynamic and vivacious Maria Horta, the Director of Operations of Marketing of Nightclub LLC and the General Manager of Therapy Restaurant, located at 518 East Fremont in downtown Las Vegas. Maria speaks with passion: “We have had the After Dark theme for over a year and a half, and we are just waiting for Phase 3 to get the nightclub open again.

Right now, we have the bar (open) until 2 or 3 in the morning and we are waiting to get dancing again!” A night out to go dancing downtown, and in fact everywhere in Las Vegas, has been halted due to the current COVID-19 pandemic.

Offering bottle service is a big part of the venue and Maria Horta would like us to be aware that Therapy After Dark has a great bottle service. That service extends to their guests who remain in the restaurant for the After Dark nightclub venue, which includes top sellers such as Grey Goose in the 750 ml bottles, and for the groups who may prefer smaller amounts of alcohol, they also have 375 ml bottles. Maria explains: “What we notice is that when you go to a nightclub and you have a celebration, the person who chooses the bottle might like vodka, but my friend might like tequila, so we’re going to have to get two big bottles; so we offer petit bottles and for $400 dollars you can have a vodka and a tequila or two different flavors and you can even have three for $450, and you cannot beat the price!” That’s an understatement. Three different kinds of alcohol and everybody’s happy and you have a great night with drinks and friends.

Maria Horta is the energy and the vibe behind Therapy Restaurant and the Therapy After Dark Nightclub experience. Maria talks about her background. “I was born in Argentina…I started my career at 6 years old because I’m coming from an Italian background, so when we are in an Italian family, we need to learn how to make dough, how to cook and how to sew and things like that. So, my passion for food started at 6 years old; that’s when I started cooking pastries and breads ... and started to develop 22 The Las Vegas Food & Beverage Professional I July 2020

the palate for something more sophisticated. My career started in Miami twenty something years ago ... Einstein Brothers Bagels, Panera Bread to Venetian Casino Director of Operations area training ... I worked in the casino seven years ago as a corporate manager and I thought, ‘I want something more real. I want what the heart is and I believe the heart of the city is downtown. It’s where the art is, where unique businesses open up and new ideas develop.’ So, this place (Therapy Restaurant) opened in 2015 and they were looking for somebody to run it. I matched with the owner’s idea of what they had.”

As for the name of the restaurant, ‘Therapy,’ Maria had this to say: "I’m a therapist myself; I’m into psychology and so it was a great match and I never stopped since then. We believe that food, friends and drink is the best therapy that anyone could have and the most important thing? Everybody that comes to Las Vegas sooner or later will need therapy.” Maria’s background in psychology was a perfect fit for Therapy Restaurant.

She also had more to add about Chef Aaron Thomas, who is also featured this month in our Chef Spotlight. “When I met Chef Aaron six months ago, I have to say I interviewed a minimum of a hundred executive chefs…I worked in Europe, Latin America, different countries in the world, and the freedom [Aaron] has in my kitchen is unique. Every time he presents a dish to me, 99% of the time I have to say nothing about it.” It’s her unique way of saying that Chef Aaron Thomas is a gem among the chefs that she has had the pleasure to work with. To his credit and that of the restaurant, Chef Aaron Thomas will also hold cooking classes for children with disabilities. Please contact Therapy Restaurant for further details.

If you would like to see this interview in its entirety, please follow this link! https://youtu.be/dcEJ9O_1yPU www.lvfnbpro.com

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.

We may be in strange times, but it reminds me why I love this city and why I love the service industry. Both seem to attract an array of good-hearted misfits. For many of us, our families are in other parts of the country, but we think of the city and our service industry brethren as our extended family.

The same goes with our local USBG and is even amplified. Over the course of the COVID-shutdown, our chapter, with support of many brands, did much to assist bartenders and service industry professionals. Along with volunteering opportunities each week, there were multiple meals, events and pantry items that touched many of our members.

The USBGLV Pantry was a slew of daily staples provided by the sponsors and the USBG. They provided fresh eggs, milk and canned goods all in safe and sanitary pickup spots, using the venues of Sand Dollar and Hardway 8 as anchors.

Mama’s Kitchen (Christina Nyguen from District One) was a weekly pop-up at various locales including Mordeo, that partnered with brands and made several meals of different styles along with a care package. Speaking personally, the chance to have a home-cooked meal made with love, was something that helped brighten my path during times of uncertainty.

Competitions and cocktail making assignments were another way brands and their ambassadors were able to help.

Many competitions involved video, photo and audio-visual components to them that helped spurn our creativity during the idle weeks. Some were in the winners-take-all model, like the Don Q and the Lemba competition, while others were cocktail assignments where every participant received compensation for their work.

The generosity and general being of our USBG chapter helped reaffirm my faith in humanity during the uncertain times and reminded me why our industry is paramount. Even for those of us who mostly remained at home, we found ways to contribute.

With Lemba as a partner, I and several bartenders came together and created a cocktail book. Lemba Loves Las Vegas is a celebration of Las Vegas and Las Vegas cocktail culture.

With quarantine cocktails, mixology secrets from the best along with simple barroom quenchers, it showcases a number of Vegas cocktail hotspots—Herbs & Rye, Velveteen Rabbit, The Cosmopolitan—and the way bartenders’ home bars were represented.

It was humbling for me to be able to work with so many of our talented bartenders. There are recipes from some legends like Francesco Lafranconi, Mariena Mercer and even a foreword by cocktail-god Tony Abou-Ganim. International & local competition winners like Seoung-Ha Lee, Eric Hobbie, Raul Faria, Gene Samuel, Adam O’Donnell, and all-time leader of second place wins, Jason Hughes, rounded it out wonderfully.

In true-DIY, quarantine fashion, a majority of the photos were taken by the bartenders who made them with a little help from myself and the Uber-talented Jose Salinas (@fotosbyjose). Also to further showcase the talents of our local industry it features art by my co-writer Terry Clark and by Flock & Fowl alumnus, David Veliz.

Proceeds will go to our local chapter of the USBG and will be used to help out-of-work Las Vegas service industry professionals affected by the COVID-19.

Salute! www.lvfnbpro.com

Download the PDF or buy the book today on bonanza.com.

July 2020 I The Las Vegas Food & Beverage Professional 23