The Las Vegas Food & Beverage Professional March 2010

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Serving the Service Industry

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W ORE .F O R PH O KP TOS O U / ST RM O RI O R ES , E. V I SI CO T M

Food & Beverage Magazine of Las Vegas Volume 10, Number 3

US $3.95

INTERNATIONAL RESTAURANT SHOW RETURNS TO LAS VEGAS

Serving the Service Industry

Volume 10, Number 3

CONTENTS MARCH 2010

Food & Beverage Magazine of Las Vegas

FORK

POUR

POOLS

MORE

F E AT U R E S Cover THE BAR & NIGHTCLUB SHOW IS HEADING TO

LAS VEGAS AGAIN THIS YEAR FROM MARCH 8-10.

ALONG WITH THE INTERNATIONAL RESTAURANT SHOW AND HOTEL WORLD. IF YOU’RE IN THE SERVICE INDUSTRY, YOU WON’T WANT TO MISS THESE SHOWS.

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5 SYSCO FOODSERVICE LAS VEGAS RECENTLY HELD

ITS ANNUAL FOOD SHOW AT CASHMAN CENTER TO THE DELIGHT OF THE FOOD SERVICE INDUSTRY AS WELL AS MANUFACTURES AND BROKERS.

20 THE COMMISSIONER OF NAPLES CHAMBER OF

COMMERCE, GAETANO COLA, HOSTS THE MEDIA TO A PRESENTATION AND GALA DINNER AT THE CANALETTO RESTAURANT IN THE VENETIAN.

26 “IT’S BACK” THE LAS VEGAS TASTE OF DOWNTOWN WILL BE HELD ONCE AGAIN THIS YEAR ON MARCH 23 FROM 5PM TO 8PM AT THE FREEMONT STREET EXPERIENCE. DON’T MISS IT.

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IN EVERY ISSUE 4 6 9 11 12 22 24

Hot off the Grill Human Resources Insights Slice & Dice Food for Thought Brett’s Vegas View Beer Bust Asian-Pacific Islands

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March 2010 | FORK & POUR | Food & Beverage Magazine of Las Vegas

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Fork & Pour Food & Beverage Magazine of Las Vegas

Serving the Service Industry

3355 W. Spring Mountain Rd., Las Vegas, Nevada 89102 Main: 702-220-7955 Fax: 702-227-8684 www.forkpourmore.com

MARCH 2010 Food & Beverage Magazine of Las Vegas

Ebony Holmes, publisher of Fork & Pour magazine – Food & Beverage Magazine of Las Vegas, Nevada – welcomes you!

Mike Fryer .................................. Managing Editor Rocky Parks .............................. Business Advisor George Fryer ............................. Photographer

Hot off the Grill!

“KUNG HAY FAT CHOY” TO OUR CHINESE FRIENDS AND ASSOCIATES HERE IN LAS VEGAS. THE CHINESE NEW YEAR 2010 BRINGS IN THE YEAR OF THE TIGER AND WE HOPE IT WILL BE A BETTER YEAR THAN LAST. CHEERS! SUSHI SAMBA AT THE PALAZZO RECENTLY HELD IT’S RIO FESTIVAL WITH LIVE SAMBA MUSIC AND DANCERS. N HAND TO MAKE SURE YOUR DRINKS WERE THE BEST, WAS SUSHI SAMBA’S SAKE SOMMELIER YUNO HAYASHI. SEE HER ON YOUR NEXT VISIT TO SUSHI SAMBA—IT’S SURE TO IMPROVE YOUR EXPERIENCE!

Managing Editor Mike Fryer

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Photographer George Fryer

Contributor Bob Barnes

Contributor Jackie Brett

Contributor Les Kincaid

Contributor Contributor Contributor Jan-Ie Low Beth Ellyn Rosenthal Shelley Stepanek

FORK & POUR | Food & Beverage Magazine of Las Vegas | March 2010

Contributor Chef Allen Asch

Contributor Tony Tsai

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CHINESE NEW YEAR OF THE TIGER HOSTED AT PING PAGN PONG BY OWNER KARRI HUNG

SYSCO FOOD SERVICE LAS VEGAS HOLDS ITS SHOW AT CASHMAN CENTER

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March 2010 | FORK & POUR | Food & Beverage Magazine of Las Vegas

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| HUMAN RESOURCES INSIGHTS

Compensation Strategies During Challenging Economic Times

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By Linda Bernstein

Linda Bernstein’s consulting company is focused on providing sound human resources advice and guidance designed to increase your profits. Visit her website at www.ljbconsulting.net for more information as well as her online store for products.

CONTACT INFO Linda @ LJB Consulting LLC Phone: 702-326-4040 E-mail: ljbconsulting@cox.net Web: www.ljbconsulting.net

ne of the biggest challenges for management in today’s organizations is keeping employees motivated during times of layoffs, pay reductions and reduced benefits. How do you take care of business when the incentives you used to provide, along with basic pay increases, have all but disappeared right along with your hard earned profits and repeat business?

Well, one answer is to get creative with your strategies.

Here are some ways organizations have managed to keep pay rates steady and not resort to cutting wages.

They have been creative in their strategies around compensation by 1) not filling positions that become open as employees leave voluntarily, 2) reducing any/ all expenses in creative ways, including using employee ideas and feedback, and 3) eliminating or reducing unnecessary or unused aspects of their benefits programs.

Some strategies might include: • Consider employee ideas for reducing costs, whether it is redundancy, waste or better methods.

• Reduce/eliminate matching in your 401K or other savings plan.

• Increase employee health plan contributions and/or co-pays.

• Reduce/eliminate tuition reimbursement programs.

• Engage employees in seeking out and referring potential new business/clients. Offer commissions.

•

Reduce or eliminate auxiliary health benefits such as cosmetic or elective procedures.

Some of these unpleasant changes can be made on a temporary basis in order to reduce costs for the moment and then be reinstated when times and revenues return to stronger and more stable levels.

Additionally, when it comes to earnings, you can consider compensating individuals (in the event that no wage increase will occur) with other valued benefits, such as; • time off (with or without pay) • flexible work schedules • attending an affordable seminar or conference Sara D. of a local casino responded to last month’s HR Question by saying that her company has had no layoffs of staff since the recession by not filling positions that become vacant when an employee voluntarily leaves.

She said that they have not had to take pay cuts either but that they don’t get an annual increase. However, if business remains steady, they may get a year-end bonus just like they did in 2009.

Probably the most successful way to manage a tight budget during these times is to openly communicate to your staff the current business situation and remind them that you value their efforts and loyalty.

Next Month’s Subject:

Leadership into the Future

HR QUESTION of the MONTH What types of leadership training or development programs have you put in place within the last year?

Email your response to ljbconsulting@cox.net. The best idea will be printed in next month’s HR Insights column.

ADVERTISE in the newest Las Vegas magazine!

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FORK & POUR | Food & Beverage Magazine of Las Vegas | March 2010

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Signature Chef of Las Vegas

LAS VEGAS CHEF AND SOMMELIER A NEW CLUB created by Chef Jean-David Groff-Daudet (Chef JD) Executive Chef of Garfield’s on the Lake in Summerlin and supported by Fork & Pour – Food & Beverage Magazine of Las Vegas.

An invitation-only gathering of Industry Professionals in a relaxed, informal, no-pressure atmosphere.

This is THE venue to taste complementary new and different wines, talk with the distributors and winemakers, eat great food, and catch up with other Las Vegas Industry Leaders.

Please contact us if interested in joining & attending or any questions…

LasVegasChefandSommelier@gmail.com.

UPCOMING PRESENTORS INCLUDE JOY ARMAGNAC ARNOUX GREMILLET

You Work Hard on Your Menu . . .

Leave the MAGIC to Chef Paul!

Choose From 28 Magic Seasoning Blends Products Chef Paul Prudhomme stands for quality and he proudly offers his line of all-natural, Magic Seasoning Blends (17), Magic Sauce & Marinades (4), Magic Chiles (7) and Smoked Meats (Andouille & Tasso)!

Order Direct 800-457-2857 or request products from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order!

Questions?

Call Gregg Villarrubia (504) 731-3519 or gvillarrubia@chefpaul.com

Las Vegas broker contact: Rick Mundy (Nasser Company, Inc.), (702)-873-4351 or rick.mundy@nasserco.com

www.chefpaul.com

CALL YOUR LOCAL SALES REP TODAY!

(702) 400-1378

ACF CHEFS OF LAS VEGAS RECENTLY HELD ITS FEBRUARY DINNER MEETING AT LE CORDON BLEU PRESENTATIONS BY ECOLAB AND CHEF VAN ATKINS. HICKORY HOUSE SUPPLIED SMOKED SALMON SAMPLES.

ADVERTISE in the newest Las Vegas magazine!

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FORK & POUR | Food & Beverage Magazine of Las Vegas | March 2010

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FERRARO’S NEW HOME

By Shelley Stepanek

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or over 25 years, Ferraro’s Italian Restaurant has been a family owned and operated restaurant and has kept a high standard of quality food and service excellence.

Known throughout the valley, the same patrons have returned time and time again. With familiar faces to always welcome you in, it is a surprise that a big change has just been made.

Through those 25 years of operations, Ferraro’s has not only become an icon in Las Vegas, but has received awards numerous awards, such as The Five Star Diamond award from the America Academy of Hospitality Sciences, the International award of excellence every year since 1996, the WineSpectator “Best of Award of Excellence” in 2008, the DiRoNa Award of Excellence from the Distinguished Restaurant of North America Guide every year since 2000, Wine Enthusiast Award, Epicurean Award “Best Italian Restaurant in Las Vegas”, and many more.

With owner Gino Ferraro at the helm, and Mimmo Ferraro manning the kitchen, the homestyle atmosphere will make everyone feel they are truly welcome.

Featuring Italian dishes with a flair, fabulous desserts and music to pass the time, we have all dined there on many occasions.

Savoring famous dishes such as Osso Buco, and Pasta E Fagioli, these favorites will be carried over to the new location.

Ferraro’s Restaurant is going through major changes to keep up with the new insights of the competitive trends of restaurant business. In December they closed on West Flamingo and opened across the street from Hard Rock Hotel & Casino at 4480 Paradise Rd. Changing their tempo to keep up with the Las Vegas Beat, they have added a Tapas Bar, along with a 36 foot wine cellar. Other new and exciting things will come out of this location. Going from 160 seats to well over 480 seats, this will be one of the premier late night eateries. With a huge menu change, new surroundings, and a lot of new management, one must be sure to stop in and dine.

There are audio/visual capabilities for special meetings.

For reservations call CarlosTello, director of sales and marketing and special events, or email carlos@ferrarolasvegas.com.

702-364-5300

www.ferraroslasvegas.com

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March 2010 | FORK & POUR | Food & Beverage Magazine of Las Vegas

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perfect pairing

rules

FOOD FOR THOUGHT | Pairing Rule #1 Serve a dry rosé with hors d’oeuvres.

Rosé with Creamy Anchoïade Rosé with Roquefort Gougères Good rosé combines the fresh acidity and light body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d’oeuvres, from crudités to gougères.

Pairing Rule #2 Serve an unoaked white with anything you can squeeze a lemon or lime on.

Sauvignon Blanc with Smoked Sablefish and Potato Salad with Capers and Onions Albariño with Pan-Glazed Salmon with Oyster Sauce and Basil White wines such as Sauvignon Blanc, Albariño and Vermentino (typically made in stainless steel tanks rather than oak barrels) have a bright, citrusy acidity that acts like a zap of lemon or lime juice to heighten flavors in everything from fresh oysters to shellfish.

By Les Kincaid

Pairing Rule #3 Try low-alcohol wines with spicy foods.

Riesling with Pan-Seared Chicken Breasts with Jamaican Curry Riesling with Shrimp with Green Beans and Toasted Coconut Alcohol accentuates the oils that make spicy food hot.

So, when confronted with dishes like a fiery curried chicken or Thai stir-fry, look for wines that are low in alcohol, such as off-dry German Rieslings (especially since a touch of sweetness helps counter spiciness, too).

Pairing Rule #4 Match rich red meats with tannic red wines.

Cabernet with lamb, strong-flavored cheese, and chocolates (especially dark) Syrah with peppered red meats, sausage, and stews Tannins, the astringent compounds in red wines that help give the wine structure, are an ideal complement to luxurious meats—making brawny reds like Cabernet Sauvignon and Syrah great matches for braised duck legs or pan-seared sausages.

Pairing Rule #5 With lighter meats, pair the wine with the sauce.

Chardonnay with Chicken Breasts with Leeks and Pine Nuts Riesling with Pork Chops with Shallots Often the chief protein in a dish—chicken or pork, say—isn’t the primary flavor. Think of pork chops in a delicate white wine sauce versus pork chops in a zesty red wine sauce; in each case, the sauce dictates the pairing choice.

Les Kincaid is a food, wine, and golf expert and cookbook author.

He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm.

You can enjoy his web site or his broadcast at www.leskincaid .com or email les@leskincaid. com.

FOLLOW ME ON FACEBOOK & TWITTER www.facebook. com/leskincaid www.twitter.com/ leskincaid

Pairing Rule #6 Sweet and spicy with barbecue and tomato-based sauces.

Red Zinfandel with rack of lamb and roasted potatoes Dry Zinfandel with baked Penne with Meat & Mushroom Sauce Red Zinfandel makes wonderful, rich, full-bodied spicy reds that are packed with ripe berry fruit and supple tannins.

The prominent flavors are blackberries, spices, and ground pepper. forkpourmore.com

March 2010 | FORK & POUR | Food & Beverage Magazine of Las Vegas

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Brett’s

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eline Dion will begin a 3-year residency at The Colosseum at Caesars Palace on March 15, 2011. Her new show will feature 31 musicians and capture the romance of classic Hollywood movies.

Terry Fator celebrates his fisrt anniversary as a Strip headlinerat The Mirage on March 13 and introduces a new characer.

Burlesque artist and fashion icon Dita Von Teese will return to MGM Grand’s “Crazy Horse Paris,” March 31 – April 7. One of her three routines will be brand new.

The “Bad Boy of Comedy,” Andrew Dice Clay, has a long-term

By Jackie Brett contract with the Las Vegas Hilton to perform a minimum 28 weeks at 11 p.m. in the Shimmer Showroom.

The Sahara has consolidated its two showrooms and moved “The Comedy Stop” and “Sandy Hackett’s Rat Pack Show” downstairs to the main theater to share with magician Rick Thomas.

The “Society of Seven and Jasmine Trias” show at the Gold Coast went to one show on Friday, Saturday and Sunday at 7 p.m. in February.

Harrah’s afternoon headliner Mac King is releasing a new children’s book, “Mac King’s Campfire Magic,” in March.

OPENINGS

“Viva Elvis” at Aria in CityCenter is Cirque du Soleil’s seventh resident Las Vegas show on the Strip. The production has all the Cirque elements; big cast – 76 artists; hallmark acrobatics; and bold artistic statements. While roughly 30 Elvis classic songs and The King’s life act as the theme and backdrop for the show, the interpretative paintbrush is in the hands of Cirque.

“Singing Sensation Matt Goss Live From Caesars Palace” debuts at Cleopatra’s Barge on March 12. Goss, who has sold more than 17 million albums worldwide, is backed by a nine-piece band and sexy female dancers known as The Dirty Virgins.

Hooters new comedy show “Laugh Until It Hurts” stars Geechy Guy, Mickey Joseph and Todd Paul. The show gives a behind-the-scenes look at three comedians with different styles as they attempt to outdo each other while sitting on stage in an outside alley scene.

Award-winning singer Jimmy Hopper is performing free shows in The Lounge at the Palms on Sundays from 7 to 10 p.m.

Known around the world as the original celebrity DJ, Skribble (Scott Ialacci) launches his new weekly Saturday night production, “Freak Show,” on March 6, at Studio 54 at MGM Grand.

NEW VENUES

The PBR Rock Bar will open at the Miracle Mile Shops this spring. The restaurant and bar will assume the space occupied by Hawaiian Tropic Zone, which closed in February.

Wynn Las Vegas is partnering with N9NE Group’s Michael Morton to open an intimate and edgy wine bar this fall.

Gilley’s Saloon, Dance Hall and Bar-B-Que will open at Treasure Island next to Siren’s Cove on April 16 and have retractable glass for outdoor Strip seating.

Madame Tussauds at the Venetian has unveiled an authentic reproduction of the White House’s Oval Office with a wax President Barack Obama.

Puck’s newest creations include two restaurants at Crystals at CityCenter: Modern Brasserie PUCK, Puck’s first French restaurant in nearly 30 years; and The Pods by Wolfgang Puck, a fullservice coffee bar.

The Art of Richard MacDonald Presented by Cirque du Soleil® has opened at Crystals at CityCenter. The 3,600-square-foot fine art gallery showcases more than 50 bronze sculptures including 10 heroic-size works.

Las Vegas’ first Max Brenner, Chocolate by the Bald Man and Christian Audigier will open this year at the Forum Shops at Caesars. Coming this summer, Max Brenner’s, Chocolate by the Bald Man location will be the largest of 29 locations at 9,400 square feet. To catch the guests’ eyes, enormous white vats mixing chocolate will flow into pipes that run throughout the entire space. Las Vegas’ first Christian Audigier location will also open this summer and feature the French designer’s luxury apparel.

Santa Fe Station in North Las Vegas has opened the 10,000-square-foot Revolver Saloon & Dance Hall with Delilah, a 180-pound mirrored armadillo disco ball.

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SUSHI-SAMBA PRESENTS A LIVE RIO SHOW AT THE PALAZZO

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March 2010 | FORK & POUR | Food & Beverage Magazine of Las Vegas

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VEGAS ROCKS!

By Shelley Stepanek

The Neonopolis has awakened again. The space formerly known as Jillian’s has a brand new tenant and a great new theme after being totally renovated. VEGAS ROCKS, co-owned by TV host Tony Sacca, and Josette Leblond, who is known everywhere for her Josette’s Bistro and French bakeries, have teamed up with a new concept. Opening on Dec. 10th, the pair have partnered with all their experience in food and entertainment to reawaken the Fremont Street Experience area.

The menu will consist of themed-style foods such as The Siegfried and Roy, turkey, ham, Swiss cheese sandwich; the Elvis Delight, grilled banana, and peanut-butter sandwich; The Ratpack Antipasto; and the Charo Chili. For entrees, The Sammy Steak, a big ribeye; The Topless Dancer, an open-faced turkey breast; the Cirque Du Sole Filet, and topping off the desert menu, The Glitter Gulch Crème Brule and The Sin City Dessert.

With Terry Fator on Dec. 12th and Louis Prima there for New Years Eve, this 20,000 sq. ft. venue can hold up to 3000 people in a standing room concert area.

Sacca has been doing his television show “Entertainment Las Vegas Style” for 24 years. He wrote the song “Las Vegas Rocks” four years ago, and started marketing his musical clock and a line of souvenirs. He has produced, hosted and researched Las Vegas history for his TV show and has developed a library of photos and catalogues with over 500 major celebrities and entertainers. With videos running in the restaurant on numerous TV screens, you can immerse yourself in fascinating history as you watch the crowd strolling by on Fremont Street.

Leblond has owned bakeries in both Las Vegas and Los Angeles for years, and her Josette’s Bistro has been a mainstay on West Flamingo. She has had her own cooking show for the last couple of years.

Sunday Jazz Brunch featuring Grammy Award Winner Saxophonist Gary Anderson and Friends. 450 Fremont Street.

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FORK & POUR | Food & Beverage Magazine of Las Vegas | March 2010

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LAS VEGAS CHEFS AND SOMMELIERS HOST “ARNOUX & FILS” AND “GREMILLET” AT GARFIELD’S RESTAURANT JOY ARMAGNAC” WAS RECENTLY HONORED AT A PRESS PRESENTATION HOSTED BY LAS VEGAS CHEFS AND SOMMELIERS AT GARFIELD’S RESTAURANT

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Serving the Service Industry

Food & Beverage Magazine of Las Vegas

MASTER MIXOLOGIST TONY ABOU-GANIM AT THE BAR AND NIGHT CLUB SHOW

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W. RE P FO HO RK TO PO S / S UR TO MO RIE RE S, V .C ISI OM T

THE COMMISSIONER OF NAPLES INVITES MEDIA TO A PRESENTATION AND DINNER AT CANALETTO RESTAURANT

NEWEST MAGIC SEASONING BLENDS Push the “flavor envelope” in your cooking by trying a can or two of Chef Paul’s Newest Magic Seasoning Blendsgreat combinations of all natural herbs and spices for all your recipes!

Choose From: Chipotle Chile Caribbean New Orleans Salt Free Little Italy “Just Plain good” Citrus Herb Hot & Sweet Honey Barbecue South of the border

“For more information, contact Gregg Villarrubia (Director of Foodservice Sales), 504-731-3522, gvillarrubia@chefpaul.com

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March 2010 | FORK & POUR | Food & Beverage Magazine of Las Vegas 21 www.restaurantdepot.com

| WHAT’S BREWING

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By Bob Barnes

hole Foods Market continues its series of beer dinners pairing quality craft beer with dishes that highlight the creations of its chefs. Next up is a Sierra Nevada dinner on March 18 from 6-8 p.m. at the Las Vegas Blvd. location in Town Square. A four-course pairing matching each course with a Sierra Nevada brew can be had for the extremely reasonable price of $25. Wild Greens Salad with Fuji apples, goat cheese, seasonal tomatoes and pistachio will be matched with Sierra Nevada Pale Ale; Golden Bock will be poured alongside a Baked Potato Soup with cheddar, green onion and bacon; Braised Short Ribs will be paired with a Sierra Nevada seasonal brew; and the finale will be Crepes with Coco Haze Filling and Sierra Nevada Porter. Representatives from the brewery will be on hand to talk about the brewery and each beer being served. Limited seating is available.

To RSVP, email Sara Taylor at Sara.Taylor@wholefoods.com or call the store and ask for Sara at 702-589-7711. On tap next is a Gordon Biersch dinner on April 2 from 6-8 p.m. at the Henderson Whole Foods location at The District. Dan Gordon, the co-founder who put the Gordon name into Gordon Biersch, will be on hand to talk about his brewery and each beer being served. To RSVP, call Whole Foods customer service at 702-361-8183.

BJ’s Brewhouse continues to offer beer dinners for a reasonable price of $35, for a five-course pairing. The April installment will feature the brews of Stone Brewing.

The dates are: Summerlin-April 6; and Henderson-April 19.

The 21st Annual Wine and Beer TastingSplendor in the Glass, was held on Feb. 13 at the Las Vegas Hilton. A benefit for Vegas PBS, this yearly event is mainly a display of fine wines, but there were a dozen premium craft beers available, making this tasting an excellent sampling of the fruit of both the grape and hop vines. Standouts were: Gouden Carolus Emperor, a rich 11% Gran Cru from Belgium that exploded with flavor; St. Louis Framboise, a raspberry lambic from the Belgian Castle Brewery; Ephemere, apple flavored ale from the Unibroue Brewery in Quebec; and two hop monsters chocked full of hop flavor-60 Minute IPA from Dogfish Head Brewery in Delaware, and Ranger IPA from Colorado’s New Belgian Brewery. Also on the table were 11 different high-quality Japanese sakes.

The Village at Lake Las Vegas, Buckbean Brewing Co., and the Nevada Brewers Guild are hosting the 2nd Annual Brews Best Village Beer Fest on March 13 from 2-8 p.m. at the MonteLago Resort. Located at Lake Las Vegas in Henderson about 20 minutes from the strip, this event is a fund raiser to benefit The New Vista Community, the premier facility for housing and empowering adults with disabilities in Nevada.

Breweries signed up to bring beer include local breweries, distributors and pubs Boulder Dam Brewing, Barley’s, Gordon Biersch, Backyard Brewing, Joseph James, Tenaya Creek, Aces & Ales and Nevada Beverage; and regional brews from Buckbean (Reno), Boiler Room Brewpub (Laughlin), White Pine Brewing (Ely, Nev.), Sonora Brewing (Phoenix), Bayhawk Brewing (Irvine, Calif.) and Stone Brewing (San Diego). Here’s a great opportunity to enjoy a bevy of local and regional beers in a beautiful environment during an optimal time of our gorgeous springtime, while supporting a worthy cause. A room package for $129 includes an overnight stay at the Montelago and two passes to the fest.

Attendees can also participate in an Intro to Craft Brewing class, offered from 11 a.m. to 1 p.m. in the Riva di Lago Events Center. To book, call 866-383-1592 or visit www.montelagovillage.com.

Chicago Brewing Company will celebrate its 10th anniversary with its annual party on April 17 beginning at 1:00. This year’s bash will have a Mardi Gras theme. I can attest from past experience that this is a party you’ll not want to miss. Brewmaster Dave Pascual will roll out his Springfest Ale and another specialty to be determined.

Southern Nevada brewmasters are helping us celebrate the arrival of spring with seasonal beers that are sure to compliment our favorable weather. Richard Lovelady at Gordon Biersch will make an extra supply of his Maibock, which is so popular it ran out early last year. Its release is scheduled for April 6, with tapping parties in store for both GB locations that week.

Todd Cook at Boulder Dam Brewing is brewing his 3rd Annibrewsary Ale to commemorate his brewery’s 3rd anniversary.

It’s an IPA using four hop varieties (Cascade, Chinook, Centennial and Columbus) and conditioned with American oak. Our wonderful springtime weather means that you can enjoy your beer outdoors, with the reopening of Boulder Dam’s beer garden, and live music occurs every Friday and Saturday night on the outside stage.

Dave Otto at Big Dog’s has brewed a double IPA sure to please any hophead. His War Dog IPA (dedicated to the War Dogs that aid and protect our brave troops) packs quite a punch, due to the addition of over 60 pounds of hops. It’s not overly bitter, and so citrusy that if you didn’t know better you’d swear it had grapefruit in it. As always, great beer happens in Vegas!

Bob Barnes is a native Las Vegan and associate editor of Fork Pour & More-Food & Beverage Magazine of Las Vegas. He welcomes your inquiries and can be reached via e-mail at LVBobB@juno.com.

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| ASIAN-PACIFIC ISLANDS

“Hue Thai”: More than just Pho!

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By Jan-Ie Low

“The East-West Ambassador”

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elcome to the world of Vietnamese cuisine.

While hard to believe, Vietnamese food is more than just pho (noodle soup). During my recent visit to Hue Thai, I was literally overwhelmed by the multitude of the choices.

I hemmed and hawed trying to figure out what I should try and finally, I settled for 3 dishes!

For appetizer, I started with Banh Beo Tom Tuoi. I splashed a bit of the homemade fish sauce over those steamed rice cake with shrimp, and my-oh-my! The rice cake came in 8 little plates but I had no problem slurping them down one by one.

Since I wanted something authentic, I asked Dan Nguyen, the new owner that bought Hue Thai 10 months ago, for a recommendation. Without any hesitation, he suggested the house special, Banh Cuon Dac Biet. This combination plate included shrimp tempura yam, Cha Lua (Vietnamese pork loaf), pork and mushroom fresh roll, and shrimp tempura with green beans. I was told to take all the ingredients and wrap them up in the “banh cuon” and dip into the fish sauce. (Gee, can you tell that fish sauce is the common dipping sauce?)

Dan was so proud of the “banh cuon” that he gave me a private tour of his kitchen. Just in case I didn’t believe him, he showed me how the layers and layers of ultra thin rice paper sheets were made. Apparently, there is an art to this as the “banh cuon” mix had to be filtered for days in order to get the perfect thickness and texture. The batter then gets poured over a specially designed steamer that is made just for this one particular dish. I stood there in awe as the chef, with her steady hands, skillfully lifted up the sheets without tearing the thin rice papers and rolled them up into perfection.

By now I was stuffed, but Dan insisted that I try the Banh Mi Xiu Mai, Chinese Meat Loaf Sandwich. So, I took one bite of the homemade French bread filled with pork, jalapeno peppers, pickled carrots and daikon radishes, cucumbers and a touch of cilantro.

YUM! “Sorry Jerad – Good-bye Subs and HELLOOOO Banh Mi!” I have found my new favorite sandwich right here at Hue Thai and the price is even better at only $3.49 instead of $5 for a foot long! Dan also shared with me that he’ll be opening up another restaurant at the Chinatown Plaza called, “Mr. Sandwich”.

The name of the new place says it all! So, come join us on May 15th for their Grand Opening! I’m so there; you don’t have to tell me twice!

Finally – to finish it off my delicious meal (burp!), I couldn’t resist ordering a cup of Vietnamese iced coffee with bobas! After all,

FORK & POUR | Food & Beverage Magazine of Las Vegas | March 2010

I need to have my caffeine to stay awake from my big lunch. (LOL) Until next time, eat with passion!

Hue Thai 5115 Spring Mountain Road Las Vegas, NV 89146 702.943-8872

forkpourmore.com

ACF Chefs Las Vegas Advisory Board Presents

Fork & Pour Food & Beverage Magazine Las Vegas Tastes … Downtown A fundraising event for Southern Nevada culinary scholarships, featuring many downtown properties and their finest cuisine, beer and wine tasting (for 21 year and older participants, ID required).

When: Tuesday March 23 5:00pm – 8:00pm

Where: Fremont Street Experience Stage 1 (between Fitzgerald’s and Four Queens)

Cost: $30 admission to this delicious event

including food, beer & wine tasting …

Tickets NOW available Call F&B Magazine #220-7955 mike@forkpourmore.com www.forkpourmore.com Triple George Grill Wirtz Beverage Nevada California Hotel Golden Gate Hotel Fitzgeralds Don B’s Steakhouse Main Street Station Las Vegas Rocks Cafe

Farmers Brothers Coffee Golden Nugget Binions Pemberton Distribution Chicago Brewing Company Fremont Hotel El Cortez

Southern Wines & Spirits Green River Sake Regency Wines FORK POUR & MORE Food & Beverage Magazine Wayne’s Sushi FireFly at the Plaza

®

Let’s Get Together at BJ’s!

At BJ’s there’s something for everyone to enjoy: from exciting appetizers, signature deep dish pizzas, fresh salads and new culinary creations, to Pizookie® desserts and award-winning handcrafted beers. With over 100 menu items, there’s something everyone will enjoy.

“Wow – I love this place!”®

BJ’S MEDITERRAN

EAN PIZZA

AWARD-WINNIN

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TED BEER

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BAL SAM IC

GLA ZED CHIC KEN

TRIPLE CHOCOLATE PIZOOKIE

LLI® MADE WITH GHIRARDE

10840 W. CHARLESTON BLVD., SUMMERLIN • (702) 853-2300 9520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980 W W W. BJ S R ESTAU R A N TS. CO M UNT2186LV09_Vegas_Food&Pour_hp_3.75x5.indd 1

10/29/09 2:36:14 PM

www. irestaurantshow .com

MARCH 8-10

VEGAS

WHEn it CoMES to Food & BEVERAGE

WE’VE ’ Got You CoVEREd Co C O - L O C AT E D W I T H

www.hotelworldfb.com www.ncbshow.com ncbshow

Register today & $AVE

To take advantage of our early registration discounts, please call us at 866-692-2066 or visit us online at www.irestaurantshow.com or www.hotelworldfb.com

MARCH 8-10, 2010 | LAS VEGAS ConVEntion CEntER The hospitality industry is a vast one, with many different facets to its business. We get it. There is never one easy solution, but that’s why 2010 international Hospitality Week brings together three great events focusing on the different aspects of the hospitality industry all under one roof—The International Restaurant Show, HotelWorld Food & Beverage and Nightclub & Bar Show. Each event provides in-depth business solutions for the food and beverage industry while targeting the specific needs unique to that industry.

Delve in, and see why day or night we’ve got you covered!

Please visit us online at www.irestaurantshow.com, or www.hotelworldfb.com