The Las Vegas Food & Beverage Professional - June 2020 ~The Mike issue

Issue 6 Volume 20

John “Mike” Fryer 1949-2020

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

With the passing of Mike Fryer comes the passing of the torch of his leadership as head of this publication. We are grateful that his daughter, Juanita “Michi” Fryer, has agreed to take on his role as Publisher. In her new role, she will be involved with the business side of the magazine, as well as working closely with Editorial Director Bob Barnes and Creative Director Juanita Aiello in making decisions that will keep The Las Vegas Food & Beverage Professional moving forward in a way that would make Mike proud. In commenting on her new role, Michi said, “I am honored and excited to start this journey with everyone in the magazine. My father loved this magazine as though it was his third child. I will do my best to follow through with the same passion my father brought, but also bringing in a new generational feel.”

Assistant Editor alice@lvfnb.com

Juanita Aiello Creative Director juanita@lvfnb.com

Advertising sales@lvfnb.com

Article Submissions/Suggestions articles@lvfnb.com

Calendar Submissions calendar@lvfnb.com

Website webmaster@lvfnb.com

Press Relase Submissions news@lvfnb.com

General Information info@lvfnb.com

@lvfnb

The Las Vegas Food & Beverage Professional

CONTRIBUTING STAFF

Journalist USBG Adam Rains

SoCal Senior Correspondent 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

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June 2020

Contents and Comments from Editorial Director Bob Barnes

4 Cover

As announced and promised in our May issue, after Mike Fryer sadly and suddenly passed away on April 28, we made the easy decision to dedicate our June issue to honoring the legacy of the amazing, wonderful, caring person he was and how he will forever be in our hearts and memories. Consequently, this issue will look quite different from past issues, as we asked our journalists to take a break from their monthly columns so we can devote as much space as possible to honoring Mike’s memory.

Our cover feature is a celebration of Mike Fryer, and includes sections on Mike’s early years and how the food & beverage industry became an integral part of his life; his momentous accomplishment in launching this publication; spotlighting his most endearing qualities; describing the influence he had on many food & beverage writers; and a small sampling of the numerous Facebook posts by industry friends, including thoughts from three members of our LVFNBPro family: Bob Barnes, Sk Delph and Shelley Stepanek.

In addition to the cover feature, members of Mike’s family and several of our journalists who knew Mike took the time to write articles about their memories of Mike and share what made him a special and important part of their lives. Read the special messages penned by Mike’s sister Beth (page 5) and his children Juanita “Michi” and Paul “Miko” (page 4); and of special Mike encounters with our journalists Allen Asch (page 15), Linda Bernstein (page 8), Jackie Brett (page 11), Ben Brown (page 7), Elaine and Scott Harris (page 9), Rachael Heffner (page 16), Lisa Matney (page 10), Adam Rains (page 11) and Alice Swift (page 6).

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We wish to offer a heartfelt thank you to Southern Glazer’s Wine & Spirits of Nevada, for sponsoring the cover and two-page feature on Mike Fryer. This publication’s partnership with SGWS dates back to 2014; over the years it has been our pleasure working with them and we hope to follow in Mike’s footsteps by continuing to do so for many years to come.

We also want to thank SGWS Executive Director of Sales, Fine Wine Allan Carter for submitting a very moving memorial in which he tells of the first time he met Mike, their mutual love for Japanese culture and how Mike had a knack for making everyone feel cared about and at ease in his presence (page 15).

Lastly, we have some time-sensitive articles concerning restaurant activities during the shutdown: Elaine and Scott Harris’ article detailing restaurants that stayed open during the shutdown on page18, Sk Delph’s reporting on the valiant charitable outreach by local restaurants on page 19 and my reporting on a virtual dinner hosted by Sparrow + Wolf and Frey Ranch Bourbon on page 20.

In closing, as Mike Fryer would say: CHEERS! Bob Barnes/Editorial Director

Page 2 Hot off the Grill!

Page 11 Tributes to Mike Fryer: Jackie Brett Adam Rains Brent Weyer

Page 4 In Loving Memory John “Mike” Fryer Page 6 Wine Talk with Alice Swift In Memoriam: Mike Fryer Page 7 Memories with Mike Fryer Page 8 HR Insights Never Forget Those People Who Influenced You Page 9 Mike Fryer, a humble man but a giant in the hospitality industry, will be missed by many.

COVER FEATURE Page 12 John “Mike” Fryer 1949-2020

Page 14 Tributes to Mike Fryer: Allan Carter Allen Asch Page 16 Mike Made It Possible

Page 19 Dishing It Foodservice Heroes on the Frontlines Page 20 Frey Ranch Distillery and Sparrow + Wolf Collaborate on Virtual Media Dinner Page 22 Brett’s Vegas View Page 23 Events Ad Index

Page 18 Curbside Cuisine Helps Keep an Industry Alive During the Pandemic

Page 10 Tribute to Mike by Lisa Mancino Matney

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June 2020 I The Las Vegas Food & Beverage Professional 3

In Loving Memory John “Mike” Fryer 1949-2020

My father was known to many to have a witty sense of humor, and was a caring man who always looked out for everyone around him. He never really had an angry bone in his body and was always patient and understanding.

Many will remember him from his many travels to Asia for work, diving his way through Guam, Palau and the Marianas.

His ability to read, write and speak Japanese was always a head turner.

My father was a simple man at home, but his palate was luxurious. He definitely found pleasure in a perfectly seasoned mid-rare wagyu ribeye with a glass of the finest Cabernet Sauvignon, or the umami taste of a fresh "toro" part of a tuna complemented by a warm cup of sake.

He met so many people and touched so many lives, but at the end of the day, he had me and my brother.

Our dad was the "corniest" man I know.

He always either had a pun or some silly joke that I would chuckle but roll my eyes at. He had this way of making you feel loved and secure even if we were many miles away. He was not perfect by any means, but did the best he could and was my dad. He loved my brother and me with all his being. His love, his legacy and his name will live on within us. ~ Juanita "Michi" Fryer

Dad was a smart man. He was positive and always had a way to make you laugh and feel included.

He brought out the best in those around him.

His fluency always amazed me and was what inspired me to learn more about the Asian culture and explore.

He was why I am in the food and beverage business. He made me want to take care of people the way he took care of me and my sister with so much compassion and thirst for knowledge.

I know he is looking down on us wanting us to complete our goals no matter how big or small the obstacles are.

Because of him I have learned to love and appreciate all people of all facets of life and to strive for humanity as a whole, because only then can we change what we want to see in the world.

I love you Dad, and your memory will always be with me. ~Paul Michael “Miko” Fryer

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In Memory of My Big Brother Of the four Fryer siblings, Mike and I were closest in age. We were also close emotionally due to the fact that when our mother died early in our lives, we were left to navigate our world alone together. I would follow him everywhere. As a teenager I’m sure this was tedious for him but as we aged it created an enduring bond. When he moved to Japan at 20 years old, I followed him. When he moved to the Philippines, I followed him. When he moved to Guam, I followed him there too. He was always looking for new adventures and I’d always want to come along. It was my privilege to share this life journey with him and I will miss him more than words can describe.

Your loving sister, Beth

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| WINE TALK

In Memoriam: Mike Fryer

Photo Credit: Alice Swift

By Alice Swift

Bertani Wine Tasting (October 28, 2014): Mike Fryer, Chef Mimmo Ferraro, and Andrea Lonardi

Another month, another slow and steady climb back towards what will become our “new normal.” During this time, people have been maintaining social distancing, with so many restaurants, hotels, and businesses across the United States closed.

Aside from the obvious halt COVID-19 has placed on the F&B and hospitality industry, another huge loss is the lack of ability to gather (whether small or large) for special occasions.

Unfortunately, with that, comes the missed opportunity to gather with your friends and loved ones “just because.”

On April 28, 2020, Mike Fryer, founder, publisher and senior editor of The Las Vegas and SoCal F&B Professional passed. After hearing the sad news, I took some time to reflect and remember my memories of Mike.

To be honest, we hadn’t seen each other in a number of years. Opportunities just never seemed to work out, and even less so after my move to Hawaiʻi in 2016. However, I am forever grateful to Mike for giving me the opportunity to have my own magazine column in the Las Vegas (and later the SoCal) Food & Beverage Professional since 2011.

A Chance Encounter: When I first met Mike

UNLVino Founders’ Grand Tasting, April 12, 2015

It was July, 2011, and I had just moved to Las Vegas from Los Angeles. I was working part-time for the Double Helix Wine Bar & Boutique (since closed), and they were holding a grand opening of their second location at Town Square Las Vegas, called the Double Helix Wine & Whiskey Lounge (http://www. doublehelixwine.com).

Since I was new to the town, I thought I would go check it out. While there, I was able to meet a few F&B aficionados sitting at the bar. One person in particular was sharing about his experiences schooling and living in Japan, and we were chatting about my ethnic background (Taiwanese). By chance, I had shared my enthusiasm for wine/beverage education, and this gentleman excitedly told me about this unique magazine that is all about F&B, but is the only publication in the Vegas area catered to industry professionals. He proceeded to invite me to write a monthly wine/beveragefocused topic for the magazine, and even gave me freedom to name it whatever I wanted, given that it would be my very own column.

Fun fact! Mike is fluent in Japanese as his second language, which was quite impressive and definitely a conversation starter during social events.

Yes, later in the conversation and over the years, I discovered that that man was Mike Fryer, a kind-hearted, fun-loving, genuine person who had a true passion for food and beverage. Fast forward to 2020, it’s now been 9 years since writing my inaugural “Wine Talk” column for the magazine, and have since progressed to the role of Assistant Editor. It’s funny, because although we technically never got together for leisure, and mostly met up during various F&B events, we slowly got to know each other over the years. Funny enough, since we always met at events, and I was writing and taking photos, I don’t think we ever even got a photo together!

But, since I was always playing “photographer” if we were together, I did catch a few of him having a blast. During my last trip to Las Vegas in 2019, I had hoped to see Mike, but alas, it just wasn’t meant to be.

Mike, you are indeed a genuine hospitality professional loved by many, with a true passion for food and beverage. I am grateful for your friendship and you will be missed, and never forgotten.

May you rest in peace, my friend.

Until next month, ~Cheers Alice

Roussillon Wine Tasting at DB Brasserie with Wayne Bach and Karen Ashe (June 17, 2014)

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Alice Swift, Assistant Editor and Journalist for The Las Vegas 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 www.lvfnbpro.com

Memories with Mike Fryer

Photo Credit: Ben Brown

By Ben Brown

Meeting Mike Meeting Mike for the first time set the stage for an incredible journey ahead, filled with excitement, laughter and indulgence in all things good, and perhaps a bit of business thrown in. My ‘interview’ to join The Las Vegas Food & Beverage Professional staff took place at Splendor in the Glass, an annual event held at the Hilton. True to its name, the event involves copious amounts of wine.

I was writing for Examiner [now defunct] at the time, and met [Editorial Director] Bob Barnes the week prior. Bob introduced me to Mike early on at the event, who was already in process of getting ‘splendored’ nevertheless.

Our interview wasn’t much more than trying one wine after another, followed by a quick handshake and a “You’re hired!”

Mike introduced me to [Creative Director] Juanita Aiello as well, and the four of us enjoyed the first of countless festivals together.

Mike Meeting My +1’s Living in Las Vegas in my early 20’s and being a food writer was a great combination that led to many fun dates. With industry events going on practically every day, I had the privilege of bringing my “+1” to these extravagant experiences. Naturally, I would introduce them to Mike and the team. Admittedly, I had a new +1 on a fairly regular basis, and Mike had a hard time keeping track of names. He quickly resorted to calling everyone ‘dear’ to avoid any awkward encounters.

The situations weren’t avoided entirely. Mike would sometimes mistakenly reference past events assuming my date was there as well, when it was actually a different person. I’d have to do a bit of damage control, but never anything too severe. It would always result in a good laugh between us afterward. www.lvfnbpro.com

Mike Paid for Wine?!?

Life in food journalism has undoubtedly spoiled us forever. When your livelihood is dining at incredible restaurants and attending lavish festivals on a ‘full comp,’ the thought of paying out-of-pocket for the same thing is hard to stomach [for those not in the industry, take satisfaction in knowing your paycheck is a lot higher than ours!]. As Editor-In-Chief, Mike could be classified as a ‘King of Comps.’ I’m not sure if he paid for a single meal in the last 15 years of his life…and hope he didn’t! There was, however, one time where he had to shell out for a glass of wine.

Mike and I attended Taste of the Nation, a legendary fundraiser for No Kid Hungry held at the Palms. Afterward, he took me up to the ‘secret’ afterparty at NOVE Italiano [which has since closed] for all the vendors and industry professionals. And while the opportunity to mix and mingle with some of the city’s biggest chefs was an amazing experience, nobody told Mike that it wasn’t an open bar [as Taste of the Nation is]. The look on his face when he got a bill for his glass of wine—at a happy hour rate, no less—was priceless. He poured the wine out of its crystal glass and into his plastic cup, which he had leftover from the festival, because it had one of our partners’ logos printed on it. I guess this justified the purchase, and at least made it a solid tax write-off.

My Gratitude for Mike I owe so much of my food writing career and passion for the industry to Mike, who took me under his wing and showed me the wonders of the restaurant world. Many of my favorite memories from Las Vegas were from the lavish food festivals attended with Mike, who would schmooze with celebrity chefs and industry executives like old friends...because they

were! A mentor and friend, Mike has inspired me toward so much, and life has never been the same since meeting him.

Mike lived like a king in his own right, and enjoyed a full and adventurous life. His global travels are remarkable, as are his foreign language skills [he was fluent in Japanese!]. He lived in more countries than I could keep track of, and his career intersected with just about every aspect of hospitality. He started The Las Vegas Food & Beverage Professional years ago as capstone on his tremendous impact in the F&B world. He managed this publication with remarkable ease, promoting our industry with grandeur style every step of the way. The freedom he granted me and the rest of the staff in our writing has been instrumental in our own professional development.

Mike’s spirit lives on through all of us who were fortunate enough to know him. I hope to do justice to Mike's mission to move hospitality forward as I continue to contribute to this great magazine.

You're in a better place now Mike, and wherever that is, I'm sure you're enjoying something exquisite, paired with a fine wine.

Cheers to you, my friend, and thank you for all that you've done.

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.

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| HR INSIGHTS

Never Forget Those People Who Influenced You

Photo Credit: Juanita Aiello

By Linda Westcott-Bernstein

One of the enduring tenets in my life, and one that I’ve shared in these articles over the years is, “never forget who you are and where you came from!” For me it means—do not forget your beginnings, those who helped you along the way, and don’t get too arrogant either.

Because when you do, you risk becoming someone who, as my grandma used to say, is “too big for your britches!” The people who are sharp and aware enough to understand these concepts are those who understand that we are all human beings and regardless of our status, deserve to be treated with respect and courtesy.

When I heard of the recent passing of Mike Fryer, the founder of this magazine, I was saddened and disheartened by this news.

What a special person with a vision for our industry! I remember the first time I met Mike at their offices off of Spring Mountain Road and became a member of the journalist team—he had a big smile on his face and was very welcoming. Then he shared with me their vision and I saw examples of the exciting plans and ideas they had for this magazine for the food and beverage industry in Las Vegas. It was very motivating and inspiring for me to be considered a part of their vision! I was and am honored!

When I think about people like Mike who have influenced or impacted me over time, it is humbling. I think about how these people and situations have shaped and formed the person that I have become. This, of course, has to start with my parents and grandparents. These family foundations and experiences were very significant in how I perceived myself and my life. The very basic meaning of these lessons was—help others and keep a positive outlook.

Grandma use to say… “many hands make light

work!”—and these words of wisdom ultimately determined the purpose of my life, who I decided to be, and who I would become. To me, this simple thought meant that we are here to help one another and to pitch in on the work and do our part.

There have been several other individuals who have influenced me and my life. Some of these people were bad people, but luckily many more of them were wonderful, good people. Those bad individuals taught me the most valuable lesson of all—don’t ever become someone like them! These bad people displayed poor actions and behaviors toward others and acted in an unethical and selfish manner. In my opinion, they were bad souls.

However, more important are the good people in our lives. These good people were those who were teachers and instructors, and became mentors to and for me. They made time for me and my questions, had patience and consideration, and took the time to help me understand the bigger picture. While I reflect back on those impactful people, without including my primary family foundations, these people were Joe, Kathy, Janet, Frank, Esther, Susan and Jeff. I will keep their last names private for their sake, but I learn/learned a lot from them.

My final thought on the importance of the impact that those who influenced us is to remember that we are also influencing others each and every day by the things we do and the things we say. While no one is perfect, the way(s) in which we behave do have an enduring and significant impact on those we interact with—all along the way. We must be considerate of that fact and remember to not act or speak with others in a manner that says…

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“I am better than you.” We are not better than others regardless of status or money; we are all equal on this earth. If we can keep this concept of helping others active in our minds and to form our actions around this tenet, we are on the way to contributing to the greater good and thereby living by the Golden Rule—“treat others in the way that you would like to be treated!” It’s a great place to start and to end our lives!

In closing, I wish to dedicate this article to the memory of and offer it in honor of good people like Mike Fryer and send it with love and best wishes to his family!

Please send your HR questions and concerns, or share your thoughts on your human resources challenges 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.

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

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Mike Fryer, a humble man but a giant in the hospitality industry, will be missed by many.

By Elaine and Scott Harris

Photo Credit: Elaine and Scott Harris

forgotten envelope of pictures from Angeles City in the Philippines that he wanted to share with us. We enjoyed seeing images of young Mike Fryer as he opened many renowned international dining venues. Scott noticed the date and time stamp on the pictures and realized they were both there at the exact same time! Continuing to look through the pictures, Mike and Scott frequented many of the same bars and restaurants. Laughing and joking as only Mike could do, we all surmised that it was highly possible they were in the same place as the exact same time. Who would have thought that 25 years later they would meet again in Las Vegas, work together, and become close friends? It must have been meant to be.

Acclaimed writer and speaker Maya Angelou said, “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Those words ring true in regards to a very special person, John Michael Fryer. We called him Mike. He was our publisher and mentor, but more importantly, one of our dearest friends.

Our friendship on this earthly plain was abruptly cut short several weeks ago, as we learned our dear friend had passed away.

When someone you love and admire leaves your life it stings like a bitter winter wind. A vacant, empty void of sorts fills the once warm familiar place that person inhabited with their memories, laughter and presence. Several weeks ago those uncomfortable feelings came flooding in unexpectedly as our dear friend and mentor John Michael Fryer left this realm in a much unexpected manner.

Being with him several months ago, we laughed, ate great food and enjoyed several margaritas in a festive mode at the opening of El Dorado Cantina in Tivoli Village. But as the isolation measures were put in place throughout the world, we communicated with Mike via text and phone calls as our only way to check in with someone who lived alone and could use a bit of cheer and conversation. All of a sudden those texts and phone calls came to an end, when Mike ended up going into the hospital with extraordinary pain never to return to us again. We now longingly gaze at the photos and a catalog of remembrances while wishing we could once again be in his gracious and warm presence.

Years ago, as a newbie to the food and wine writing scene, we had created the website Cuisineist.com. As we were learning more about the Las Vegas Food and Beverage scene, we met Mike at an event. He instantly engaged us with his endearing smile, and warm convivial manner. We continued to run across Mike at various events with his photographer brother, George. As curious fledglings on the food scene, we inquired on their obvious www.lvfnbpro.com

mission. He told us about his then budding publication Fork and Pour, a magazine of which he eventually gave us the opportunity to contribute several articles. Through the ensuing years, we continued our writing as monthly contributors for The Las Vegas Food and Beverage Professional magazine and the Southern California version of the magazine.

The publications flourished under Mike’s steady, consistent dedicated passion for the hospitality industry We shared many wonderful meals, wine tastings, events and sake tastings and attended countless soirees with Mike as a friend, colleague and teacher. He introduced us to astute restaurateurs, mixologists, vintners and world-class chefs as his friends and professionals in the field. When attending the many events alongside Mike, we instantly felt at ease and ready to have an enjoyable time: his witty sense of humor kept us giggling, his disarming demeanor erased any situational difficulties and his business knowledge and intelligence kept us engaged and eager to learn more about the industry.

Mike exuded a love of life that is rare in a day riddled with cynicism and ego. His enthusiasm for the hospitality industry was evident in every issue of The Las Vegas Food and Beverage Professional. Not only did he gather the most excellent writers, industry professionals and leaders within the Las Vegas community, he also had many, many years of international experience where he opened and managed restaurants for large corporations. He moved through his career and family life with grace and integrity, building long-lasting relationships both personally and professionally.

We have well over a decade and a half of Mike Fryer stories, and they all make us smile. It seems like Scott and Mike may have gone back further than that. On many occasions we would meet at BJ’s Brewhouse (so Mike could deliver the current issue to management and share some with us to distribute as well). During one of these such meetings Mike opened up a long

Someone once said, “If you have nothing in life but a good friend, you are rich.” Mike made us sense we were the luckiest people on earth when we were with him. He lived in the moment, relishing the delight around him. We never heard him speak an ill word of anyone.

Mike was the person that we hope we can emulate in the years to follow. His wit, charm and love of life blanketed us with a warmth and kindness that we will treasure. We will forever miss you, Mike Fryer, as not only have we lost a beloved friend, but a great friend to the hospitality industry.

Elaine and Scott Harris are full-time journalists for over a decade covering resorts, spas, fine dining, wine, spirits and luxury travel. The husband and wife writing duo are sommeliers through the Court of Master Sommeliers and their work has appeared in the LA Times, Travel and Leisure, Google Travel, Modern Luxury, French Quarter Magazine in France and Monaco and Lausanne Tourism City Guide. Visit their website at Cuisineist. com to read articles and view over 400 videos featuring celebrity chefs, winemakers, sommeliers and Food Network stars.

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Photo Credit: Lisa Mancino Matney

Mike was a wonderful and kind man and an even better friend. We first met through a friend about 10 years ago and the journey with Mike has been amazing. Mike loved life and traveling and often told many stories of his travels around the world. Mike and I became good friends as he helped me through a very tough time in my life with the passing of my mother, Margie. He was by her side as well as my side the entire time and gave me the strength I needed each day to move forward.

I was honored to go with Mike on his many culinary events that he was covering for his magazine. Mike had many friends and associates and it was great to follow him around and meet everyone throughout Las Vegas and beyond.

He loved to socialize and happy hour was his hour. We all would sit for hours and enjoy the day together. He had a great sense of humor and would make everyone in the room laugh and smile. His upbeat character was contagious.

Mike was a great cook and I had the pleasure of having many of his wonderful Asian dishes.

He loved sushi and sake and would explain each dish and the origins. He taught me to think out of the box when it came to food.

Mike loved his family and spoke about them often. His home was full of photos of his family and friends and he loved them all. I did not just lose a friend, as Mike was also Family.

Until we meet again... ~Lisa Mancino Matney

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www.lvfnbpro.com

Processing the loss of seeing Mike Fryer’s amazing smile and experiencing his contagious personality isn’t easy. It’s been years since I met him and his brother George, who did the photography during the early years of Fork & Pour, which evolved into The Las Vegas Food & Beverage Professional. There was an instant attraction with our beliefs in Las Vegas overlapping, which resulted in my column.

It was such a pleasure getting to know Mike and call him a friend. I was always mesmerized learning about his amazing background in the restaurant and hospitality industry. The fact he spoke Japanese was intriguing and most admirable. There’s little doubt Mike would be pleased the crew he enlisted to make his publication a long-lasting reality will move forward with the comfort of cherishing individual memories of knowing one of the truly “good guys” to cross our life’s path. ~ 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

Mike Fryer loved bartenders and was a big supporter of our USBG chapter (United States Bartenders’ Guild).

He allowed the further cultivation of the ongoing beverage renaissance via this publication and promotions at events. His support helped stoke mixological fires around the city and beyond.

In a time where print media continues to struggle and is in need of revenue, Mike gave us a muchvalued column to highlight our members and events (which we still write today).

Mike lived a full life and traveled the world in a way that we would all want to. He was a kind man that lived for the “bon temps!” He drank well, ate well and partied like a champ.

Mike’s spirit will live on through this magazine and all who knew him. He helped create a

legacy that will continually evolve and enhance the industry that he loved, as well as the people that were lucky enough to know him. w w w.room122.com Salute to you, my brother! Rest In Peace. ~Adam Rains Adam has a true passion for food, wine, beer & spirits. He is tiki-attaché and lead bartender at The Golden Tiki, a long-time cocktailian, and a member of the Health & Wellness Committee for the United States Bartenders’ Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild, Certified Cicerone Program and the Southern Glazer’s Wine & Spirits Academy. His mantra with both food & cocktails is, "Fresh is best."

Photo Credit: Brent Weyer

Mike will always be remembered as the most influential person in my life, and he came to be my best friend. It was only this morning I woke and thought I better call Mike and be sure that’s he’s ok. I loved Mike like a brother and a father rolled into one. I had a room at the home in LV. He w w w.room122.com always insisted I have full use of a room and his car. He would say come when you want, no need to ask, and when you’re here use my car. If it’s in the garage it’s for you if I am home or not, and if I need it and it’s not there I will find another means to get where I need to go. It was this generous nature and his kind, intelligent and joyful personality that personified Mike as a man I respected more than anyone I know. My life will be different in so many ways. I was about to send my best friend a ticket to come fish with me here in Alaska. When Mike was getting his operation for his kidney removal, I asked him to put me down as a donor if there was any issue with his good kidney, and he knew as only Mike would that I was serious. I would have taken a bullet for Mike. ~ Brent Weyer

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John “Mike” Fryer 1949-2020

Photo Credit: Rachael Heffner, Juanita Aiello, Ben Brown, Elaine & Scott Harris, Juanita Fryer and Beth Fryer

By Bob Barnes

On April 28, 2020 we lost a titan of the food & beverage community who was an innovator, visionary and the founder of this publication: Mike Fryer, who passed away after a battle with cancer. Mike was a true champion of the bartenders, chefs, distributors, managers, restaurateurs, servers, suppliers and virtually anyone associated with the industry he loved.

He demonstrated this specifically through the creation of this magazine, as he dared to give a voice where none was being previously provided. In this issue we share our voice in honoring a great man of whom virtually everyone who ever met him found a kind soul who sincerely cared for all that had the fortune to come into his presence.

Early Years and Affinity for Food & Beverage John “Mike” Fryer was born on November 7th, 1949 in Los Angeles, California to Paul and Juanita Fryer. He grew up in the San Francisco Bay area with his two older brothers and a younger sister and graduated from Alhambra High School in Martinez, California

in 1967. From early on he had an affinity for the culinary world and briefly attended San Francisco City College’s culinary program before moving to Tokyo, Japan, where he attended Sophia University, receiving degrees in both International Business and Japanese Language. After graduating he explored his business interest in the food and beverage industry, which led him to live and work in Asia for over 30 years, during which time he learned the ins and outs of the restaurant business through several positions and opportunities. Mike worked as a consultant for restaurateurs; opened several restaurants for Denny’s, Dunkin’ Donuts, El Pollo Loco and Jollibee; operated his own import/export business; and opened his own restaurant in Guam, a Mexican eatery called Casa de Fiesta.

During this time he also married and raised a family in the Philippines and later in Guam.

Mike is survived by his daughter Juanita “Michi” Fryer and son Paul Michael Fryer.

12 The Las Vegas Food & Beverage Professional I June 2020

Launching the First Food & Beverage Trade Publication in Southern Nevada Mike returned to the USA in 2002 and continued his love for the F&B industry. After seeing there was no industry-dedicated publication in Southern Nevada and recognizing a need to be met, he created a trade publication initially named Las Vegas Food & Beverage News, followed by Fork and Pour, which evolved into The Las Vegas Food & Beverage Professional.

Mike purposefully added the word professional to the publication’s name to emphasize the fact that he wished to shine a light on the various professionals of all facets of the food & beverage industry and became the ONLY publisher to do so in Southern Nevada. Over the years Mike became known as THE one who reached out to all in the industry, many of whom were delighted to be recognized when no one else would.

In his role as Senior Editor/Publisher of the magazine, Mike was actively involved in several groups and organizations integral to www.lvfnbpro.com

the food & beverage industry. His long list of associations included being an active Associate Member of the ACF Chefs of Las Vegas and on its Associate Advisory Board for 6 years; sitting on various boards and being a member of the Nevada Restaurant Association, Asian Chamber of Commerce, F&B Directors Association, Japan-American Society of Nevada Las Vegas Chefs and Sommeliers and Destination Services Association; working with the Taste of the Nation fundraiser; and in December, 2019 was invited to join and was accepted into the very prestigious Chaîne des Rôtisseurs.

Can you say that in Japanese?

Speaking another language as difficult as Japanese fluently indicates one’s superior intellect, which Mike certainly had. On many occasions I observed Mike finding someone whose first language was Japanese, and always found it amusing and endearing to see how the person’s demeanor and facial expression changed once Mike began speaking in their native tongue. Also, his rather lengthy phone message always included a greeting in Japanese and ended with the words moshi moshi (a www.lvfnbpro.com

traditional phone greeting when receiving a call from friends or family).

Kind, Witty, Sense of Humor, Smile Reading through all of the memorials that members of the food & beverage industry who knew Mike sent to us, I was struck by four things that virtually all of the writers shared: how Mike was kind to all he encountered; always asked how you and your family were doing; had a quick wit and sense of humor that could be hilarious and at times corny, but always fun; and was always fun to be around as he exuded positivity and a quick smile.

Many Owe Their Writing Careers to Mike Fryer One of Mike’s best qualities was his willingness to give others an opportunity to spread their journalistic wings by offering a chance to write about the industry he loved and supported.

When I first met Mike, I was a fairly green beer writer with only one outlet. After bringing me on as his beer columnist and after a few years upon my request, Mike agreed to let me expand to writing about food (in addition to beer).

Without his willingness to give me this break, it is possible I never would have grown as a writer. But it wasn’t just me that he provided this prospect to. Over the years I saw Mike reach out to numerous other new journalists and shared his wisdom and expertise in covering the food & beverage world.

Mike’s Legacy Continues and the Future of His Baby (The Las Vegas Food & Beverage Professional) Mike always considered this magazine his 3rd child—his baby—so it is only fitting that we press on in his name to continue to offer a voice to the professionals in the food & beverage industry of Southern Nevada and Southern California. Our team feels honored and commissioned to carry on Mike Fryer’s legacy as I will remain in my role of Editorial Director, Juanita Aiello in her role as Creative Director and we are delighted to share the news that his daughter Juanita “Michi” Fryer has taken on his position as Publisher. We promise to provide the same commitment and love to this magazine that our Founder, Mike Fryer, led us to do so by his example.

June 2020 I The Las Vegas Food & Beverage Professional 13

What Others Had to Say About Mike The following is a small sampling of the many condolences and thoughts expressed by those in the food & beverage industry community sent via email and posted on Facebook. Some of the posts have been condensed to conserve space. To view all of the posts in their entirety, visit www.facebook.com/mike.fryer.94.

Mike Fryer was my friend and a great believer and cheerleader for the Las Vegas hospitality industry. ~Michael Severino/Sr. Director of Special Events & Marketing at Southern Glazer’s Wine & Spirits of Nevada RIP Mike. You were a great man and you left behind a wonderful legacy. ~Livio Lauro/Sr. Director of Key Accounts at Southern Glazer’s Wine & Spirits of Nevada We had the pleasure of working with Mike for many, many years, literally breaking bread together and enjoying his company. He was a staple of the Vegas dining scene, a sweet man with a great knowledge and love for the industry, but he would also always ask about how WE were all doing and truly cared about the answer! He will be missed. ~Alissa Kelly/CEO PR Plus I just saw Mike in March for our International Women’s Day event at Locale. We spoke of our wonderful memories of Taste of the Nation and our No Kid Hungry efforts, as well as all the amazing things our committee was able to accomplish. Our community is at a huge loss, because of his absence in the world. ~Jennifer LaSala Holley/former Co-chair at Taste of the Nation Las Vegas Mike was a board member and big supporter of Taste of the Nation/No Kid Hungry. Very nice person and will be missed. ~Carlos Guia/Executive Chef at Aria and Vdara For me Mike was fair, always kept everyone informed, helped get the word about what all the chefs were doing. He was a great guy, will be missed. RIP. ~Scott Pajak/Executive Chef at Lagasse’s Stadium In addition to being my boss, Mike was a dear friend with whom I shared many wonderful times with. It’s likely I would not be a food writer if it wasn’t for Mike, who believed in me, and provided me opportunities as well as sharing with me many insights from his wealth of experiences from his decades of working in the food and beverage world. ~Bob Barnes/Editorial Director at The Las Vegas Food & Beverage Professional So very sorry. He was such a wonderful man!

He will be truly missed. ~Jennifer Bradley/Owner of JB Public Relations

I had the pleasure to have known Mike for several years, a true gentleman, and passionate for his magazine. He will be missed. RIP, Mike. God Bless ~Sergio D. Meza/Executive Chef at Big Dog’s Brewing Our prayers and deepest condolences. Broken hearted, RIP Mike san! ~Luis de Santos/GM and Managing Partner at Mordeo Mike was such an incredible person and was always so happy. It was always such a pleasure working with him. He will be so missed. The industry lost a truly wonderful man. ~Kayla Rambo/Las Vegas Community Manager at Yelp I am so sad to hear this news. My condolences to everyone who had the honor to work with him and his family. It was always a pleasure to talk with him at our beer fests. He was such a champion for the local craft beer scene and the Pink Boots Society. I will miss him. ~Amanda Koeller/Head Brewer at Big Dog’s Brewing Mike was a wonderful man. We will miss him tremendously. ~Sebastien Silvestri/Chief Executive Officer at Dinex Group He was a great guy! We will miss him. He’s with God now and in a better place than us… ~Mike Minor/Executive Chef at Border Grill Mike Fryer was a gentleman and a scholar! He will be missed greatly! ~John Courtney/Chef-Partner at Chop Shop in Park City, UT So sad to hear. Mike was incredibly charming and very sweet. Will miss him. ~Claudine Grant/Manager Public Relations at The Venetian Casino Resort Mike was such a great person and did so much to promote and support the food and beverage industry. He will be horribly missed. ~Jean Hertzman/former Associate Professor and Director of Enrollment Management at University of Nevada Las Vegas William F. Harrah College of Hotel Administration Mike was a wonderful person who wholeheartedly welcomed me into The Las Vegas Food & Beverage Professional family.

I'll miss him dearly. ~SK Delph/Journalist at The Las Vegas Food & Beverage Professional

Always a smile and a happy hello. That was Mike Fryer. Saw him at most every food media event there was over the years, and he was always in a great mood. He will be sadly missed, but always remembered. ~Shelley Stepanek/Journalist at The Las Vegas Food & Beverage Professional I am so sorry to learn of Mike’s passing. I worked with him when I first moved to Las Vegas. He was well loved.

My deepest sympathy. Peace ~ Love ~ Prayers. ~Rowe Maravillas-Becknel/former Layout Designer for Fork and Pour I'm so sorry to hear this news and terribly sorry for your loss and to Mike's family. Mike was an incredible person and I was blessed to have been able to get to know him. RIP Mike. ~Ian Delph/GM at Holsteins Buns and Shakes It was always fun running into Mike with his camera and bag of magazines. Real nice guy who cared about his work. He will be missed. ~Robert Kachelriess/Las Vegas Writer at Thrillist Mike was always so sweet, kind, and complimentary, and so energetic about whatever was going on in the industry. But he also always inquired about your whole being, asked how you were, your family. He was a beautiful gentleman and a professional. I’ll miss hearing from him and bumping into him at events. ~Xania V. Woodman/Bar Manager and Lead Bartender at O.P. Rockwell Cocktail Lounge & Music Hall in Park City, Utah and former Dining, Beverage and Nightlife Editor for Vegas Seven Magazine Rest in peace, Mike Fryer! What sad news. ~Elizabeth Blau/Founder CEO of Blau + Associates Mike was a dear friend and dedicated reporter.

We shared many memorable times at Caesars. ~Michelle Monson/Las Vegas Communications PR Leader We were so lucky to know him and work with him and he will definitely be missed. I am so sorry! ~Hillary Smoot/Principal at Red Moon PR He was such a great guy... very sad. RIP Mike and prayers to his family and friends. ~Mark Lawson/Director of Craft & Import Brands at Nevada Beverage

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

14 The Las Vegas Food & Beverage Professional I June 2020

www.lvfnbpro.com

I remember the first time I met Mike Fryer. I was at my desk and my good friend Michael Severino called me and said, “Come upstairs. I want you to meet somebody.”

When you first met Mike, you were instantly taken in by his warm smile and seemingly limitless enthusiasm. It was that smile—the Cheshire grin of a teenage boy trapped in a grown man’s body—that made him instantly likeable. Without a word you were at ease, like he had a little secret or funny story, and you were in on it. He could command a room with his wit and make a friend in a second with a handshake.

When I heard of Mike’s passing, I was not only heartbroken that he was gone, but also surprised by how instantly and profoundly sad I felt. We didn’t see each other very often but when we did, he always remembered my name, my wife’s name, and any conversation we had had in the past. He’d ask about your pets (and know them by name) or a trip you had mentioned you were going to take. He remembered things about you that even you had forgotten, and he broached subjects with the ease of a man who really, truly cared. Mike made you feel important, and you genuinely were in his eyes. People were his business and making them feel special was his superpower.

We shared a mutual love of Japan and Japanese culture and Mike—an expert on the subject— was always quick with an insider tip, a great, locals only restaurant, or helpful advice for your next trip. He loved what he did at The Las Vegas Food & Beverage Professional magazine, and he wanted you to love it too. His ideas, and his passion, were contagious. We would talk about cover story concepts or potential feature articles and he would always know how to take ideas in the right direction. There was never a bad idea for Mike, just one that needed some care and guidance.

Mike was smart, but he always made you feel smarter. He was kind, and made you want to be kinder. But most of all he was genuine—a rare thing these days—and he made you drop your facades and defenses and unwittingly be more genuine too. And you would take this with you long after the meeting. That was his gift. Mike made you want to be a better person.

I’m going to miss seeing Mike across a crowded room at events and galas. Searching for— and finding—that smile in a sea of faces. I’m going to miss our talks about travel and food and the world at large. The way he could easily switch from talking to me about a restaurant in Osaka to engaging my wife in a conversation about fashion. It was effortless, authentic and heartfelt.

I’m fortunate that he was a part of my life and ever thankful that he let me be a part of his.

The best way I can honor Mike now is to move forward and try to be more like him. He was one of the good guys.

In a city full of lights, Mike’s light shone just a little bit brighter. Goodbye, my friend. ~ Allan Carter Southern Glazer’s Wine & Spirits of Nevada Executive Director of Sales, Fine Wine

Photo Credit: Rachael Heffner

Mike was the most genteel person I have ever met. I can tell you for sure this is the first time I have used that word, but it came to me as I grieved the loss. I have known Mike and his brother (George) for about 29 years (correction—his brother was a bit more genteel). Mike was so even keeled it amazed me. As a demonstrative person, to me he was an enigma. When Mike asked me to write for this magazine I was elated. Having a writer’s background, I was flattered. As reality set in I realized I was free labor for the magazine, but was okay with it because it was for Mike.

As an educator, I always feel knowledgeable about my field, but Mike made me delve further to be a relevant journalist for this magazine. I even caught the cover once. I appreciate his draw to Southern California, who wouldn’t, especially for his lifestyle at this point of his career, but I miss him.

The greatest attribute I can Feel free to contact Chef Allen with ideas for comments or future call out to him is the lack articles at allenasch1@gmail.com. of judgement of others. He took everyone he met at Chef Allen Asch M. Ed., CCE is a retired culinary arts instructor their word, but there was who has earned degrees from Culinary Institute of America, no naivety. He was a good w w w . r o oand m 1 2 2 .Wales com Johnson University and Northern Arizona University friend and I will miss him. and taught at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003. ~ Allen Asch

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June 2020 I The Las Vegas Food & Beverage Professional 15

Mike Made It Possible

Photo Credit: Rachael Heffner

By Rachael Heffner

For those of us who had the honor and pleasure of knowing Mike Fryer, this time is very tough, needless to say. But for those of you who never got a chance to meet him, perhaps this story will shed some light on the truly selfless, generous and kind person he was in life, and no doubt still is in spirit.

Mike was the very first person I met in Las Vegas, outside of those at the local television station where I’d landed a job. I was moving from Missouri to a completely new place—the first I’d ever lived away from home—and I immediately felt lucky to be moving in next door to this friendly, extremely hospitable man I met within hours of arriving. He told us to come on over for a beer whenever we were settled in, and thus began one of the most treasured friendships of my lifetime.

He took my boyfriend and I to countless events around the valley, helping to both introduce and acclimate us to our new environment while also giving us a place to feel welcome

and at home: his kitchen. The three of us spent hours upon hours laughing, eating, drinking beer and bonding. He quickly became family, and someone to talk to whenever either of us needed a mentor or confidant.

I already treasured what our friendship had become after a year of living next door, but Mike’s colors shined especially bright when it came time for me to move out, and I hit an extremely low point in my life. My boyfriend of 9 years and I had decided to part ways a few months before, but we still lived together until the end of the lease. Within a month of making the painful decision to separate, our treasured 14-year-old dog had multiple strokes and we had to put him down. We also got the painful news that one of our friends back home in Missouri was murdered, and we were unable to be with friends and family who were also mourning his passing. I felt like I was living in a sort of twilight zone, as I found myself unable to process the shock of it all. Nothing seemed real, though I was only able to live

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inside of that illusion temporarily—until the weekend of the move finally arrived. My ex was moving in with coworkers and I was moving to Henderson, and for the first time, everything was going to start really sinking in.

There are no words to adequately describe the despair and anguish I experienced in those two days of moving. Suffice to say they were the worst two days of my entire life, and Mike was literally the one bright light that kept me going as the sun went down that Sunday night. The electricity and water had already been shut off, so Mike turned on as many lights as he could direct my way to help me see while I emptied out and cleaned the last few rooms of the house in darkness. My garbage and recycle bins were eventually overflowing, but because I still had more to dispose of, Mike pushed his bins up against the back fence and left the tops open for me. “Fill ‘em up,” he said. “And go ahead and leave yours out, and I’ll take them all to the curb on trash day.” I cannot even tell you what this meant to me in one of my www.lvfnbpro.com

darkest, most hopeless hours. But then he went further. He came out with a beer, then made sure I would be around long enough for him to whip up some chicken soup for me. I didn’t cry in front of him, but I bawled when I got back inside. He didn’t realize how badly I’d needed that, as I had not been eating due to depression and subsequent lack of appetite. On top of the moving stress I was carrying, I was weaker physically, emotionally and mentally than I’d ever been, and a little chicken soup for the soul was going to go a long way for me.

In my haste to finish up at the house, I made many more messes than I’d planned on cleaning up (especially with no running water), every one of them further fueling the despair I felt, as I started counting the hours of sleep I wasn’t going to get before work the next morning. I began throwing glass dishes into boxes without any padding, breaking a few in the process, and stacking many others way beyond what the walls of the boxes could hold and protect. When taking one of these overloaded boxes out to my car, a wine glass fell out and busted on my front doorstep. And then it happened; I hit my own breaking point.

I dropped the box of dishes where I stood (to the sound of more glass breaking), walked to the middle of the living room, collapsed onto the floor and let out a long, defeated scream. I didn’t care that the front door was wide open. I didn’t care that people could hear me. I didn’t care about anything in that moment. I just wanted out of it.

I don’t know how long I sat there crying before peeling myself off of the floor, but when I went out to my car, Mike was waiting for me. He said he had something he wanted to give me before I left for the night, so I finished cramming the last boxes tightly into my car and walked over to his house. In the kitchen, he presented me with a cloth grocery bag, saying its contents would better serve me than him. I reached in and pulled out four plastic wine glasses.

Somehow, impossibly, he’d made me smile.

And laugh, even. I cried as I hugged him tightly, telling him I would let him know when I got settled into my new place so we could get together. In the time since that night we’ve become best friends, even calling each other family and agreeing that he would come to Missouri with me sometime soon and see my old stomping grounds, favorite Irish pub and frequented restaurants. We may not do that together physically, but the next time I do go home, I know he will be with me when I say cheers to his memory, and retell some of his famous stories from Southeast Asia to my own friends.

There is nothing I can say in words that will feel sufficient enough to honor the memory of someone so treasured. But what I can say is this: The impact Mike Fryer made on my life was immeasurable, and I look forward to the day I get to see him again, and hear him crack one of his quick, witty jokes that make me keel over. Mike, thanks for the laughs, your friendship and all of your support—especially that night when I needed it the most. The painting of my life is forever changed because of the beautiful colors you splashed into it. I’ll never forget you, and I’ll love you forever. www.lvfnbpro.com

Rachael Heffner is a certified hypnotist of 6 years who helps people with challenges like smoking cessation, weight reduction and stress management; she is now streaming free hypnosis sessions online. Visit her website heffnerhypnosis.com for more, or email heffnerhypnosis@gmail.com.

June 2020 I The Las Vegas Food & Beverage Professional 17

Curbside Cuisine Helps Keep an Industry Alive During the Pandemic

Photo Credit: Elaine and Scott Harris

By Elaine and Scott Harris

Currently the world is enduring a pandemic at a level that has not been experienced for many generations and Las Vegas, unfortunately, has not been spared. The world’s dining and entertainment capital has been hit hard on an epic scale. The famed Las Vegas Strip has closed and dimmed its lights for the first time in history, leaving huge numbers of unemployed, an infinite number being in the Food and Beverage Industry. While the Strip dining venues are closed indefinitely for the near future, off Strip venues have been allowed to open for curbside pickup and delivery. This opportunity has left these establishments to have to “think outside of the box.” Flexibility has been the key as they have experimented with different models as the “rules” change, sometimes daily. “We are all trying to bridge the gap and keep our doors open,” said Rooster Boy’s owner Sonia El-Nawal.

Restaurants are now implementing creative resources to get through this difficult time. As the sheer magnitude of this crisis continued to develop, resourceful restaurants got busy meeting their customers while staying within mandated health guidelines. Within Tivoli Village, Chef Sam Marvin’s Echo and Rig’s Butcher Shop remained open to provide customers with fresh cuts of beef, chicken and butcher items while offering daily specials including sandwiches, dinners and sides, as well as wine and batched cocktails to go. Also in Tivoli, Chef James Trees’ ADA’s hosted pop-up events from renowned Evel Pie which were sellouts; and El Dorado provided their excellent dishes for those missing authentic Mexican Cuisine.

In Desert Shores Lakeside Center, Chef Sonia El-Nawal transformed her successful Rooster Boy Café into a market with all the essentials.

El-Nawal’s menu changes daily providing everything from paper towels, bagels, dinners, pastries and much more. Marche Bacchus opened for wine pickup as well as a delightful Charcuterie platter.

Kim Canteenwalla and Elizabeth Blau’s Honey Salt aided the most vulnerable and first responders by delivering home cooked meals to the high-risk population. In addition, the

Honey Salt team ramped up a curbside cocktail program allowing guests to enjoy their favorite Honey Salt drinks, such as the “Midnight Rambler” or Elizabeth’s favorite gin and tonic with pre-batched ingredients ready to mix and drink at home.

In nearby Downtown Summerlin, Players Locker Room offers everything from BBQ to pasta along with beer and wine offerings.

Also in Summerlin, Chef Gina Marinelli’s La Strega has a special curbside pickup menu that changes weekly to accommodate the flux of available fresh ingredients. For those craving Cajun, Lola’s Summerlin has crawfish, gumbo and all the best of New Orleans-inspired delicacies ready for delivery or pickup.

Robert Solano’s Bomb Taco is open daily for his incredible Bomb street tacos and other delectable Mexican street food favorites.

For those wanting a good loaf of homemade bread, Gio Mauro, owner of Pizzeria Monzu, makes sure crusty loaves are made with a proprietary starter without the use of commercial yeast and are available on a daily basis, although they sell out quickly to loyal customers who are eager to pre-order for the artisanal fresh bread.

“We are very grateful to our loyal friends for continuing to support Pizzeria Monzu and so many others during this unusual time,” said Gio Mauro. His sentiments are felt by many as each restaurant strives to keep the doors open despite the increasing challenges.

7th and Carson located in downtown Las Vegas has made curbside pickup and downtown delivery available as well as a market offering grocery items, packaged liquor, bottles of wine, beer and pantry essentials along with menu favorites.

Nick Palmeri and his Gaetano’s made everyone feel right at home with a huge selection of his Italian cuisine along with cocktails and wine to enjoy with loved ones.

For more Italian Cuisine, LOCALE Italian Kitchen opened for curbside pickup of their changing menu items and craft cocktails.

For those desiring spicy Thai Cuisine paired with the ideal wine, Lamaii’s thoughtful wine list and authentic Thai dishes are waiting

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for those eager to savor satay or indulge in warming curry. Werra Thai is open as well, with a takeout menu that includes beer and wine with your order.

An educational and fun option is to craft a brilliant meal alongside of your favorite chefs virtually with the help of Jolene Mannina’s Secret Burger. Purchase your ticket through the Secret Burger website and then proceed to the featured restaurant, pick up your preprepared ingredients and join the extraordinary Vegas chef line-up, including Chefs James Trees, Brian Howard, Kim Canteenwalla and Elizabeth Blau, Sonia El-Nawal, Jainine Jaffer, Nina Manchev and many more who will then guide you step-by-step through the culinary process for your own restaurant quality meal.

In these trying times, visiting your local favorites is an excellent way to give back and support the restaurateurs, their staff and vendors. With restrictions easing some as the weeks proceed, along with limited seating and health protocols enacted, there may be less room at the table, but the passion will be felt in each forkful that is shared with friends and family as we gradually come back together in support of our fabulous Vegas restaurant community. We are all in this together.

Editor’s Note: This article was written and posted on our website shortly before restaurants were allowed to offer dine-in and tells of how neighborhood restaurants stepped up to make their offerings available during the shutdown.

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. www.lvfnbpro.com

| DISHING IT

Foodservice Heroes on the Frontlines

Photo Credit: Honey Salt

By Sk Delph

There is little doubt that during this unprecedented Coronavirus pandemic with its broadening challenges to our country and the entire world, the food and beverage industry continues to be one of the hardest hit, and yet the outpouring of love and support coming from them to our community couldn't be more generous and heartfelt.

The list I'm about to share by no means represents all of the charitable contributions that have been made, and in fact it could be said that almost every food and beverage business has either participated or donated in one form or another. Las Vegas has long been a restaurant and tavern haven for both locals and tourists alike. There are few places on the planet that could boast the same. For this reason, I wish to extend a tribute to their spirit of generosity and love for our community with a special thank you and salute the charitable organizations they have either launched and/or donated to as a result of our current crisis. There is so much to commend and so much to be thankful for.

The following is just a small cross section of some of the love being shared: Sahara Las Vegas teamed up with World Central Kitchen to provide meals to healthcare workers across the Las Vegas Valley, serving 300 meals per day over an initial five-day period to feed more than 1,500 essential medical workers as they continue to combat COVID-19. And quite frankly if I may add, to our most essential workers who need it the most.

“Healthcare workers around the world and right here in our community have been working under unprecedented and difficult conditions.

We have an incredible partnership with Chef Jose Andres and his Think Food Group and we are excited to be collaborating with Chef Andres’ nonprofit organization, World Central Kitchen, to deliver fresh, hot meals to those on the front lines,” said Anthony Olheiser, Vice President of food and beverage for Sahara Las Vegas.

The team also includes Executive Chef Alex Pitts from Bazaar Meat and delivers to more www.lvfnbpro.com

than ten OptumCare Nevada locations with medical offices, home health and hospice facilities which include Southwest Medical Healthcare Centers across the Las Vegas Valley.

Hats off!

Titan Brands Hospitality Group in partnership with Sysco Foods and Central Christian Church launched their “Nobody Goes Hungry” campaign to feed Las Vegas employees of local restaurants during the pandemic and as of this writing, have benefitted the employees of Burger Bar, Minus 5 Ice Lounge, Carson Kitchen, Hussong’s Cantina Mandalay Place and Boca Park and Slice of Pizza Kitchen and Bar. “Nobody knows how this will all come to an end, but we all know it will be a long road to ‘normal,’” said Scott Frost, President of Titan Brands Hospitality Group and organizer of the ‘Nobody Goes Hungry’ campaign. “It’s crucial now that during the crisis AND its recovery that we donate to those that are going to need the help until we get back on our feet.”

The campaign’s goal is to sustain the ability to feed 500 plus service industry households a week with 30-40 lbs. of groceries with each “pop up” drive-through.

The Nobody Goes Hungry campaign needs food donations and monetary donations to keep feeding service industry families. The goal is to raise $100,000 and the group is confident the generous Las Vegas community will step up to contribute. If you would like to help, please visit the Go Fund Me page at Nobody Goes Hungry Las Vegas. You can even donate food or volunteer to be a helper! Restaurants looking to help feed their employees can send an email to info@NobodyGoesHungry.com.

Golden Entertainment Inc.’s Arizona Charlie’s Decatur and Boulder and Aquarius Casino Resort in Laughlin, donated to the Food for Families food bank items such as dairy products, eggs, cheese and potatoes, all of which will help families in need. Food for Families distributes more than 1.7 million pounds of food to families in need themselves and throughout 30

plus other charitable organizations in Nevada, Arizona and California.

The list is far from over. So many of our most revered and favorite restaurants have without hesitation offered assistance and sustenance, something they do quite well in fact, to the many medical workers on the frontlines and families of the community who are in need and it’s not just because there’s a pandemic. Many of the chosen charitable organizations are here for us the year round for families that need them the most.

With limited space, I will try to mention as many of the generous contributors as possible: Delivering with Dignity continues to help feed those in need here in Las Vegas. Elizabeth Blau, co-founder and renowned restaurateur, is proud her restaurants Honey Salt and Buddy V’s along with other local eateries have also joined to provide meals.

Hash House A Go Go for their #freefoodfriday donations to feed displaced locals.

Jainine Jaffer (chef/owner of Shiraz) for the delivery of meals, clothes and shoes to the families of Richard J Rundle Elementary.

Southern Glazer's Wine & Spirits of Nevada was instrumental in helping to organize the Food Pantry: a food bank for their staff members to minimize risk of exposure while shopping for groceries.

UnCommons donated dinners to Spring Valley Hospital Medical Center.

To all the other generous contributors of our community not mentioned here, thank you!

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.

June 2020 I The Las Vegas Food & Beverage Professional 19

Frey Ranch Distillery and Sparrow + Wolf Collaborate on Virtual Media Dinner

Photo Credit: Lauren Trieschmann, Sparrow + Wolf and Frey Ranch

By Bob Barnes

After being mainly shut in since mid-March, I was excited to receive an invitation to participate in a media dinner, even if it was going to be held in my home, as well as the homes of more than a dozen. Held on May 20, it was a virtual dinner, a collaboration between one of Las Vegas’ most popular eateries— Sparrow + Wolf—and a Nevada distillery, Frey Ranch.

Although I featured both quite recently in this publication (Frey Ranch was our cover feature in Feb. and Sparrow + Wolf was in my What’s Cooking column just last month), doing so again could not be helped, as this creative, novel event was certainly newsworthy. The logistics involved home delivery of our three-course meal with a bottle of Frey Ranch Bourbon and cocktail, an hour before the virtual dinner began. At precisely 6 p.m. 15 of us logged in to the Zoom call, and after being welcomed by our host, Wagstaff Account Executive Lauren Trieschmann, we each introduced ourselves. The discussion was then turned over to Ashley and Colby Frey and Sparrow + Wolf Chef/Owner Brian Howard, who throughout the hour-long discourse talked about their participation and answered questions.

The contents of the package we received included a 750 ml bottle of Frey Ranch Bourbon, a pre-mixed cocktail (with recipe),

a vial of honey (to make more if desired), the three-course meal (which was thoughtfully packaged with accoutrements to be added and instructions for how to construct each course) and a bottle of hand sanitizer, which we learned Frey Ranch had produced quite a bit of to help out during the pandemic.

The aforementioned cocktail, named “Ranch Hand,” was made with Frey Ranch Bourbon, fresh lemon juice, honey syrup and a dash of Australian Aromatic Bitters. Keeping to the distillery’s “ground to glass” theme, we were informed by Colby that the honey is sourced from hives located on their ranch.

The starter was a wood-roasted Romanesco broccoli/cauliflower salad with sugar snap peas, Thai chilis and containers of fresh mint, crunchy garlic, togarashi and ramekin of coconut vinaigrette which we were instructed to mix together in a bowl.

The main course was slow-cooked lamb neck with a Frey Ranch Bourbon glaze, delivered hot in a vacuum sealed bag with instructions to heat in boiling water for 5 minutes before pouring a deli container of the bourbon glaze over the top and adding chopped scallions and the remainder of garlic chips. A vegetarian option was offered: smoked sunchoke ravioli with toasted nori and mushroom ragout. Both were accompanied by harissa-glazed carrots topped with labneh and fresh dill, which

20 The Las Vegas Food & Beverage Professional I June 2020

this avowed carrot despiser could not stop indulging in.

Our “sweet ending” was wood-fired plums with vanilla and a container of crème fraiche for the topping.

Colby started off the discussion telling of how his family has been in Nevada farming on the ranch in Fallon since 1854, and how he and his wife Ashley decided that as they had always grown wheat, rye, barley and corn, they couldn’t think of a better way to showcase their crops than to make it into whiskey. He went on to explain that they now refer to their farm as a whiskey farm, as all of the aforementioned grains used to make their distilled products are grown right on their farm, using water that comes from the Lake Tahoe watershed. And, the use of rye imparts a spicy characteristic and wheat adds some sweetness. Ashley emphasized that in order to make the best quality whiskey they use the best quality grains versus something that would overproduce quantity.

When I posed the question of how long the bourbon was aged, Colby said, “Five years. To be called straight bourbon whiskey it has to be a minimum of four years old, and it was really good at four years, but we aged it an extra year because we wanted to do it the right way, and not necessarily the easy way.”

Chef Brian talked about giving back to local www.lvfnbpro.com

farmers by utilizing their product, citing that the carrots were grown at Desert Bloom Farms and the glaze being made with the Frey Ranch Bourbon. When I asked Chef Brian how his partnership with Frey Ranch came about, he responded, “We’ve always been about supporting the local community and small distilleries and finding something that has a story and people behind it. We met them (the Freys) about two years ago and love their product. We want to support our local farmers and anyone that’s supporting Nevada and what we do here.”

At first, I thought it might be awkward dining remotely with several others, but the Zoom gathering turned out to be quite fun and comfortable, with a bonus being no need to dress up or arrange for a designated driver.

Thanks are in order to Ashley and Colby Frey, Chef Brian Howard and Lauren Trieschmann for their part in putting this evening together, which helped to make being quarantined much more easier to endure. Now that restaurants are again allowed to open for dine-in Sparrow + Wolf has scheduled its reopening for June 1, just in time for its 3rd anniversary celebration on June 3 (which as I write this in late May is already sold out!).

The Frey Ranch Bourbon was just released in Southern Nevada in early February and is distributed throughout Nevada by Southern Glazer’s Wine & Spirits. It is currently available in 101 on-premise locations including Lee’s, Khoury’s and Total Wine. To read more about Frey Ranch, its products and where to purchase them, visit www.freyranch.com. To make a reservation for Sparrow + Wolf and to view its menu, visit sparrowandwolflv.com.

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 www.lvfnbpro.com

RECIPES Ranch Hand 1.5 oz Frey Ranch Bourbon .75 oz fresh lemon juice .5 oz honey syrup dash Australian Aromatic Bitters Build all ingredients and shake with ice, strain into a chilled cocktail glass and garnish with fresh lemon peel.

Nevada Buck 1.5 oz Frey Ranch Bourbon .25 oz fresh lemon juice 3 oz Fever Tree Spiced Orange Ginger Ale 2 dashes Australian Aromatic Bitters Build all ingredients over ice in a double Old Fashioned glass, stir and garnish with orange slice.

June 2020 I The Las Vegas Food & Beverage Professional 21

| BRETT’S VEGAS VIEW

Photo Credit: Rachael Heffner

By Jackie Brett

Las Vegas Emerges at Snail’s Pace While the “party city” Las Vegas always filled with non-stop 24-hour action has encountered a mega-bump in the road along with the rest of the country and world, it will rebound and be vibrant once again. This is not the first time the city has had to reinvent itself, which is evident with its amazing history from a dusty railroad town at the turn of the last century to a global beacon of excitement in 2020.

For now, think of Las Vegas being on a dimmer switch. Don’t expect one grand reopening giant party since crowds are not in vogue at this time. Each resort will roll out its own reboot and changes are certain.

Caesars Palace has been in the national news explaining some of the resorts upcoming transformations such as only three customers playing at a blackjack table and three on each side of a craps table with onlookers next to players not being allowed. For slots, every other slot machine will be turned off with a seat removed. Employees will wear masks.

For some undetermined time, there will be a new normal. The upside is folks will be able to get out and feel live again. The Las Vegas Convention and Visitors Authority is going with a new ad campaign. Instead of “What happens here,” because the world has changed it will be “A new Vegas for a new reality.”

Restaurants aren’t opening all at once and they will have limited customer capacity and sanitation will be top priority. You will see one-time-use menus at many establishments.

It will be interesting to see what happens to the buffets.

Retail, which is always a great therapy, is returning slowly. The open-air malls like

Container Park downtown have opened, and attractions should be able to open soon.

Entertainment will be slow to return. MGM Resorts with 13 Strip resorts previously announced it had cancelled all live entertainment through June. The Bon Jovi concert at T-Mobile Arena scheduled for June 15 has been canceled and the next event at the venue looks to be mid-August. The first major concert at Allegiant Stadium with Garth Brooks is planned for Saturday, Aug. 22; time will tell what happens with this concert. For anything you want to do in Las Vegas, it will be important to check with the source either online, through social media or by phone.

Change is going to be a way of life especially for the rest of this year.

In the meantime, businesses are being creative and keeping up an awareness of their brand.

Cirque du Soleil with many productions in Las Vegas premiered a one-of-a-kind CirqueConnect 60-minute special this month.

The family-friendly program showcasing the best live show moments from the company’s “Crystal” and “Axel” shows and first on ice is remaining available for viewing on the CirqueConnect content hub.

Ethel M Chocolates started virtual chocolate tastings with the first two being successful.

Via Zoom, there will be a Dark Chocolate Lovers Tasting at 5 p.m. on Friday, June 5 and the Father’s Day tasting at 5 p.m. on Friday, June 19. Each hour-long livestream tasting is $50, which includes shipping the tasting kit via FedEx with the candy on ice in an insulated cooler bag.

Donald Contursi, founder of Lip Smacking Foodie Tours, which courts groups, has launched a sister company: Finger Licking

22 The Las Vegas Food & Beverage Professional I June 2020

Foodie Tours. When Las Vegas’ restaurants reopen, his new business created during this unexpected downtime will allow food lovers to eat and explore their way through the city with an innovative, private, self-guided, e-assisted culinary tour. Visit his website for information.

Roy Horn and Mike Fryer Las Vegas is better for both these men.

Here are two men who made a difference in Las Vegas. Roy Horn, half of the famous Siegfried & Roy partnership, died from the Coronavirus at age 75. His show business legacy helped ensure Las Vegas’ passage to becoming the Entertainment Capital of the World.” Fans can look forward to an authorized biopic telling the life story of Siegfried & Roy, which will continue despite Horn’s passing. The emotional story will cover their life together and how they influenced each other to achieve world-renowned success.

Without Mike Fryer, who lost his battle with cancer, this publication and my column in it would not be possible. He founded and published The Las Vegas Food & Beverage Professional and later expanded with a sister pub in Southern California. After 30 years developing, operating and owning establishments throughout Southeast Asia, he came to Las Vegas and made a difference. Restaurants and chefs lost their biggest fan and advocate.

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 www.lvfnbpro.com

EVENTS Due to the uncertainty of the coronavirus, with large gatherings being postponed or cancelled, we are putting our Events listing on hold.

AD INDEX Al Dentes’ Provisions sales@aldentes.com 702-642-1100

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Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715

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Designated Drivers, Inc. designateddriversinc.com 877-456-7433

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Jay’s Sharpening Service www.jayssharpening.com 702-645-0049

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4310 W Tompkins Ave Las Vegas, NV 89103

702-645-0049

www.jayssharpening.com • customerservice@jayssharpening.com

Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow.

Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule.

To advertise email info@lvfnb.com

Jay’s Sharpening Service

Cutting Board Resurfacing & Replacements

Arville St

Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.

W Harmon Ave

Steak & Table Knife Re-Serration / Sharpening

W Tropicana Ave

•Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants •Owned and operated by a former chef with over 20 years of experience •Custom packed Herbs and Spices •Custom Spice Blends •Private labeling •Now Certified Kosher