The Las Vegas Food & Beverage Professional March 2011

FO R TO O

PH VF E R .L O M W W W

S & S IE

R O O ST .C B N

M

T SI VI

Issue 11 Volume 3

US $3.95

University of Southern Nevada’s Chefs, Wine and Spirits Too! annual event was hosted this year at the Mandarin Oriental hotel and mc’d by local Chanel 8 anchor & foodie Denise Valdez, John Smith of Wirtz Beverage Nevada and award-winning chef Todd Clore of Todd’s Unique Dining.

Nevada Restaurant Association combines tradeshow forces with Catersource

FREE TRADESHOW FLOOR PASS Restaurant, Hospitality, Catering and Event Professionals Tuesday, March 1 • Noon – 6:00pm | Wednesday, March 2 • 9:00am - 2:00pm Las Vegas Convention Center, Central Halls • 800+ Booths - 100 Different Product Categories.

• ACF Las Vegas Culinary Challenge.

• Get thousands of Fresh Ideas at the Xperience Stages, Tabletop Contest and Buffet Building LIVE event.

• Exclusive Offers and Show Specials, discounts, drawings and give-aways.

• See What’s New and the latest trends for catering menus, tabletop, linens, serving equipment, software, vehicles, entertainment, furniture, lighting, event design and so much more.

• Hundreds of new Products and Launches!

• FREE Show Resource Guide and two award-winning magazines, Catersource and Event Solutions.

• SAMPLES! Specialty foods, appetizers, desserts, wine and more.

Visit our website to register for your free Tradeshow floor pass and for the complete Conference schedule and package options!

Register at www.catersource.com or call 877.932.3632

March 2011

CONTENTS 11 1

FEATURES Cover University of Southern Nevada’s Chefs, Wine

8 19 1

14 16

26 1

and Spirits Too! annual event was hosted this year at the Mandarin Oriental hotel and mc’d by local Chanel 8 anchor & foodie Denise Valdez, John Smith of Wirtz Beverage Nevada and award-winning chef Todd Clore of Todd’s Unique Dining.

ACF Chefs of Las Vegas held its monthly meeting and dinner at the Luxor with a cheese & wine pairing presented by the Wisconsin Milk Marketing Board’s Sara Hill, Culinary Manager, Cheese Education.

PJ Clarke’s opens in the Forum Shops at Caesars Palace and presents Las Vegas with a time-honored look that was established in 1884.

LVF&B welcomes our newest contributors, Elaine & Scott Harris, bringing their Vino Las Vegas to our readers with special attention to food & beverage operations and the world of wines.

Page 6 The Value of Education Page 10 Les’s Wines & Vines Page 11 Ravella At Lake Las Vegas Grand Opening Page 12 Brett’s Vegas View Page 13 Max Solano Professional Mixologist

www.lvfnb.com

Page 17 Double Helix Wine and Whiskey Lounge in the Palazzo Resort Offers Up Many Nice Surprises Page 18 What’s Cooking: i ♥ burgers Page 21 Lose Weight Nationally and Fight Hunger Locally Page 22 What’s Brewing?

Page 24 Your Personal Chef Page 26 UNLV Beverage Club’s Sailor Jerry Rock n Roll Cocktail Competition Page 27 Behind the Scenes at a Food Network Challenge Page 28 Love What You Do: How “Greening” Your Business Helps Productivity and Morale

March 2011 I The Las Vegas Food & Beverage Professional

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Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com

HOT OFF THE GRILL! PJ Clarke’s recently opened in the Forum Shops at Caesars and owner Phil Scotti filled us in on this New York icon and its history he is bringing to the Las Vegas Strip.

March 2011

Mike Fryer Editor-in-Chief Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

For any questions, comments or advertising inquiries please email mike@lvfnb.com

Bob Barnes Associate Editor bob@lvfnb.com

The ACF Chefs of Las Vegas dinner-meeting was hosted by the Luxor and the Executive Chefs who put on one of the best presentations we have had in a long time. Our thanks to the Luxor and the entire staff for a great event.

George Fryer Photographer

george@lvfnb.com

I Love Burgers opened recently on the 2nd floor of the Palazzo and there to celebrate with Executive Chef Errol LeBlanc are The LVF&B Professional Associate Editor Bob Barnes and Editor-in-Chief Mike Fryer.

Juanita Aiello Creative Director juanitaa@lvfnb.com

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Contributor Jackie Brett

Contributor Les Kincaid

Contributor Juanita Fryer

Contributor Shelley Stepanek

Contributor Chef Brian

Contributor Linda Bernstein

Contributor Beth Ellyn Rosenthal

Contributor Jan-le Low

Contributors Scott & Elaine Harris

Contributor Linda Duke

Contributor Michael Oshman

Contributor Chef Jet

Contributor Chef Allan Asch

Contributor Lara Baldwin

Contributor Simone Hammond

Contributing Photographer Alyssa Mayhew

The Las Vegas Food & Beverage Professional I March 2011

www.lvfnb.com

HUMAN RESOURES INSIGHTS

BY Linda Westcott-Bernstein

Linda has provided sound human resources advice and guidance to Fortune 500 companies for over 25 years. She has helped these companies review processes and implement solutions that are designed to reduce liabilities and increase their profits.

She also assists with the development of human capital through focused employee relations and training programs designed for all levels of employees.

Author of “It All Comes Down to W.E.” (The Power of Work Ethic) Go to ItAllComesDowntoWE.com.

Reserve your copy at shop. ljbconsulting.net Phone: 702-326-4040 Email: LJBConsulting@cox.net

The Value of Education Does education add value to your opportunity for

of getting that education. For starters, it takes about

work or your worth in the workplace? Some say this

four years with an after-work class schedule (2-3

depends upon the work that you do. If you are blue

classes per semester) to attain a 2-year or associates

collar - do you need a college degree? Many factory

degree which requires 60 credit hours. A semester of

or construction workers say that much of their

tuition at a community college can cost from around

education has been achieved via the “school of hard

$500.00 to $800.00 and that translates to a $3-

knocks.” In reality, most of today’s workers have

5,000.00 cost. This may seem expensive, however,

had some type of formal job education, whether it

hiring managers say that they will pay between

is classroom, production line or guild trade schools.

$5-10,000.00 per year more in base wages for an

Moreover, if you are a white collar worker is a

applicant with a college degree at the associate level.

degree an essential part of your qualifications?

Maybe not, but it may be the only edge you have over your competition.

When you consider the

job requirements for most positions; the level of education required for the position - knowledge and

increased earnings will offset the effort expended and get you the desired return on your investment.

that formal education typically does determine

education for companies?

overall success in a job.

support your employees’ education?

Why would business think that way?

Because

completing a degree or certification program shows you have initiative and the ability to follow through.

Those who can complete educational endeavors show

may be perceived as worth hiring someone with formal education because their level of knowledge, exposure to and engagement in business situations/ trends tend to be greater with added education.

6

Your bottom line about the value of education;

Finally, what is the bottom line on the value of

require original thought and a level of creativity

Question of the Month

greater with bachelors or masters degree credentials.

experience - much of the business world believes

added motivation above their competition. Jobs that

HR

AND, the benefits and earnings potential get even

So, if education is valuable, let us look at the cost

Does your company Do you

embrace the value of learning? Do you offer tuition reimbursement programs? Even in tough economic times, education provides a competitive edge over your competition. Educated employees have more ways in which they can contribute to the success of your business through their ability to better solve problems, handle customers effectively and offer innovative business solutions. If you don’t offer an incentive for continued education at your company, consider contacting me to help you add value to your bottom line and in the process incentivize your people to go back to school.

Next month’s topic: Right to Bare Arms (Dress Code Policies) Does your organization have written dress code policies? Do you object to certain guidelines in it? (Send responses to LJBConsulting@cox.net) Explain.

(Your response may be printed in next month’s column.)

The Las Vegas Food & Beverage Professional I March 2011

www.lvfnb.com

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

Product, Event & Food Photography You Work Hard on Your Menu . . .

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For information call 702-810-5466 mike@lvfnb.com lvfnb.com

& FB L a s Ve g a s

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

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CALL YOUR LOCAL SALES REP TODAY!

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ACF Chefs of Las Vegas February Dinner–Meeting

Hosted by Luxor Las Vegas and Executive Chef Tom Gorball’s Team

BY Simone Hammond

ACF members and their guests gathered Tuesday, February 22, 2011 in the Egyptian Ballroom of the Luxor Hotel for a cheese pairing demonstration presented by Sara Hill of the Wisconsin Milk Marketing Board. Hill, who dedicates her time teaching about the history of cheese making, current and future trends as well as sustainability, showed six selections paired with wines provided by Southern Wine and Spirits. I particularly enjoyed the Alpine style cheese, “Uplands Pleasant Ridge Reserve,” which is aged twenty-one months and has won “Best in Show.”

Western Region Sales Manager for in2food Christopher Barry, introduced the 2010-2011 collection

by Dobla specializing in pre-fabricated chocolates ranging from toppings shaped like twists, flowers, rings and curls as well as an array of cups and vessels. Assortments of the decorations were displayed on the event’s desserts notably, the paisley-shaped Puccini Comma, which adorned the red and white checkerboard-style cake.

There was a full-service cocktail bar during hors d’ouvres including a spicy sushi, a favorite of Chef Elizabeth Martinez. Martinez, Lead Chef Instructor at Le Cordon Bleu, Las Vegas, urges students and future chefs to join the ACF, saying, “There is no better organization geared toward the betterment of young culinarians.”

Photos by George Fryer

Positioned near the carving stations for Prime Rib and Steamship Pork, the dinner/buffet featured couscous tossed in dried berries; wedge salad topped with blue cheese; a root vegetable medley; risotto; sea bass; and roasted chicken. Upcoming events were discussed by members of the Board and nominations were taken for Culinarian of the Year.

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The Las Vegas Food & Beverage Professional I March 2011

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FOOD FOR THOUGHT

BY Les Kincaid

1-week Italian cruise with nationally syndicated radio host Chef Les Kincaid onboard the 208-passenger Seabourn Yacht-Legend.

Chef Kincaid will also showcase the wines from some of the major wine regions visited by this cruise, with a series of private tastings and discussions. This knowledgeable wine expert from Las Vegas will help you learn the history of these wines, and compare appellations, vintages and varietals. Les’ knowledge will surely give you valuable hints on choosing and pairing wines while you travel with him and when you come home.

• 7-night cruise on 208-passenger yacht, Seabourn Legend • Cruise line voted “World’s Best Small Ship” by Travel + Leisure • In-suite complimentary bar stocked to your preference • Complimentary wines at lunch and dinner & open bars

Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com or email les@leskincaid.com FOLLOW ME ON FACE & TWITTER www.facebook.com/ leskincaid www.twitter.com/ leskincaid

• Seabourn menus created by celebrity Chef Charlie Palmer • Onboard food & wine program led by host Chef Les Kincaid Book by March 15 and receive a FREE car & driver for day in port city of Sorrento or Taormina, worth $500 per couple!

Seabourn is routinely rated as the world’s best small-ship cruise line by the prestigious Travel + Leisure and Conde Nast Traveler reader-polls. This is a unique opportunity to experience the reasons why, while visiting some of Italy’s most charming ports (most too small for a normal cruise ship) and to learn about the cuisine of the region with a series of private tastings and discussions led by the personable and knowledgeable Chef Les Kincaid. While sailing the Mediterranean on a 208-person yacht you’ll also enjoy private parties, a wine-paired dinner and more…....all hosted by Chef Kincaid.

Check out the details: http://www.foodandwinetrails.com/?id=187 September 30 - October 7, 2011 All Suite Yacht Seabourn Legend Suite prices start at $ 3,067.75 per person + air 10

The Las Vegas Food & Beverage Professional I March 2011

www.lvfnb.com

RAVELLA

AT LAKE LAS VEGAS A DOLCE HOTEL & RESORT, OPENS FEBRUARY 11, 2011

Located on the site of the former Ritz-Carlton® at Lake Las Vegas, Dolce will manage the re-branded resort and deliver the personal service, premier cuisine, outstanding amenities and excellence in meeting experiences for which the company is renowned. Guests of the former Ritz also will enjoy a much more contemporary experience, including a totally redesigned lobby envisioned to be a high-energy, social gathering spot at Ravella. New dining and spa concepts will complement offerings at The Village Lake Las Vegas, for which Ravella guests will have privileged access.

“Ravella will be an outstanding addition to Lake Las Vegas and we’re excited to introduce the Dolce brand to Vegas this February,” said Steven A. Rudnitsky, Dolce president and chief executive officer.

“Our resort will offer guests luxury experiences at affordable price points, whether they are traveling for business or pleasure.”

Situated on the shores of the largest privately owned man-made lake in the United States, Ravella’s name is based on the picturesque coastal town of Ravello in southern Italy and inspired by the word “revel,” meaning ‘to take great pleasure or delight.’” Basking in year-round sunshine in the radiant lake setting, Ravella’s gorgeous Mediterranean architecture is reminiscent of Europe’s colorful waterside villages. Working in concert with the picturesque Lake Las Vegas community, Ravella guests will enjoy stunning vistas, miles of green, two marinas, a nearby Jack Nicklaus golf course and the neighboring The Village Lake Las Vegas, offering scenic walking streets of boutiques and restaurants. Impeccable hospitality and creative personalized attention will join with an incredible array of amenities to provide each guest an unforgettable stay at Ravella.

Reservations are now being accepted by visiting www.RavellaVegas.com or calling 888.810.0440.

Ravella is committed to providing a serene retreat not only for travelers, but also for locals. To celebrate the grand opening, locals receive a special 25 percent discount with valid Nevada ID. About Dolce Hotels and Resorts Dolce Hotels and Resorts, a privately held operator of 27 upscale hotels, resorts and conference hotels in North America and Europe founded in 1981, is majority-owned by Broadreach Capital Partners. The company, headquartered in Rockleigh, N.J., employs more than 4,000 worldwide.

Additional information is available at www.dolce.com.

Dolce’s portfolio includes properties in New York, Connecticut, New Jersey, Massachusetts, Pennsylvania, Maryland, Georgia, Michigan, Minnesota, Colorado, California, Ontario, Texas, Nevada, Belgium, France, Spain and Germany.As a leader in the meetings industry, Dolce hosts some 30,000 events and 4 million group clients globally every year. The company’s founder pioneered the conference center concept and Complete Meeting Package, both now embraced as standards by the International Association of Conference Centers.

www.lvfnb.com

March 2011 I The Las Vegas Food & Beverage Professional

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Brett’s BY

FOOD AND RESORT NEWS

April 16, May 14, June 25, Sept .10, Oct. 15 and Sunday, Nov. 13.

Station Casinos after converting in-house coffee shops at most of its properties to corporate-owned Coco’s is switching back.

ENTERTAINMENT NEWS

Dolce Hotels and Resorts’ newest property Ravella, formerly the Ritz Carlton, has opened at Lake Las Vegas. The Mediterranean-themed, sprawling 349-roomand-suite lakeside resort is highly geared for meetings, special events and weddings. The redesigned lobby is a gathering spot and you can dine at the Village’s restaurants and charge to your room.

The Village Lake Las Vegas has scheduled a year with a wine walk series and beer festivals that will start on Saturday, March 12.

Parabounce Vegas, the world’s first indoor ballooning attraction, will open by year’s end in an air-inflated, “bubble style” dome accommodating up to 20 flyers.

The new La Cave Wine and Food Hideaway at Wynn is casual, sophisticated and very cozy. It is comprised of three distinct spaces—“the cave” with a low ceiling, main dining room with floor to ceiling exposed wine storage, and outside garden lounge.

The Stratosphere’s $20 million reimagining property project includes remodeling 909 guestrooms, overhauling the hotel entrance, a newly carpeted casino, a sweeping indoor marble tile ramp, new VIP lounge and hotel lobby, Café Nikki open 24 hours daily at the Tropicana has launched South Beach Happy Hour from 4 - 7 p.m.

SUSHISAMBA holds expert instruction in sushi making and sake tasting with SUSHI + SAKE 101 classes every other Saturday from 1- 3 p.m.

Project Dinner Table showcasing local chefs’ one-night-only menus presented at a signature long, white table with 130 people has dates for its second season: Saturdays, 12

Celine Dion readies her March 15 opening and start of her three-year contract at The Colosseum at Caesars Palace. The new show will feature 31 musicians, her biggest hits and a stunning visual presentation.

Blue Man Group will move its famous PVC tube instruments to the Monte Carlo Theater in the fall of 2012 with a new megaenhanced show.

Rita Rudner has opened at her new home at the Venetian and Bobby Slayton “The Pitbull of Comedy” has returned as a headliner at Hooters.

“Defending the Caveman” starring Kevin Burke has a new home at The Improv at Harrah’s. Burke has starred in the Las Vegas run over four years.

Grammy winning Ricky Martin will make a stop in Las Vegas at The Colosseum at Caesars Palace on Saturday, April 30 with his 2011 World Tour “Musica+Alma+Sexo.”

The Las Vegas Food & Beverage Professional I March 2011

Country superstars Ronnie Dunn on Saturday, April l2 and Sara Evans on Friday, April 1 will headline free ACM Concerts at the Fremont Street Experience in conjunction with the “46th Annual Academy of Country Music Awards” being broadcast live from the MGM Grand Garden Arena on April 3.

On April 8, Bill Engvall followed by “The View” moderator Whoopi Goldberg on March 25, plus May 6 and 7 will headline at Treasure Island.

As his first Las Vegas nightclub residency, Grammy-winning DJ SHARAM has an exclusive monthly residency, DESTINATION SHARAM at the Luxor’s LAX Nightclub on Wednesdays and a new release single “FUN.” You can now learn burlesque dancing at X Burlesque University inside Bugsy’s Cabaret at the Flamingo. Classes are taught by the ladies in the Flamingo’s “X” Burlesque show.

Recently, Claire Sinclair, Miss October 2010 Playboy Playmate, debuted her moves alongside the renowned Crazy Horse Paris dancers at the MGM Grand. Sinclair is the newest and youngest cast member.

ENTERTAINMENT NEWS

BODIES…The Exhibition at the Luxor has added its first new addition, a full-body specimen “The Thinker,” since opening there more than two years ago.

Binion’s has a new bingo room on the casino floor. The seventh game during each of six daily sessions offers the $50,000 Super Triple Multi-Win. Henderson will debut a new free twoday event Art & All That Jazz, a fine arts and jazz festival May 7-8. www.lvfnb.com

Max Solano

PROFESSIONAL MIXOLOGIST

Accolades:

• Bombay Sapphire, Nation’s Most Inspired Bartender, People’s Choice2008 • 1st Place, Top Tea World Cocktail Competition- 2009 • 3rd Place (National), Shake It Up! Cocktail Competition- 2009 • 1st Place, Citadelle gin & Mathilde liqueurs Cocktail Competition (Paris, France)- 2010 • Western Region Finalist, Bacardi Taste of the Tropics Cocktail Competition- 2010

Having worked in the food and beverage industry since the age of 12, Max Solano has not only grown an incomparable and extensive knowledge and appreciation of the food and beverage industry, but has also grown a very strong love and passion for his craft. Having worked many years behind a bar, Max developed an undying passion for the beverage industry and has become one of Las Vegas’ most exciting and creative top mixologists, as well as a student and teacher of the history and development of spirits and cocktails. Max’s passion has become whiskies of the world; he is currently pursuing both a Master certification of Mixology, as well as a Master of Whisky Certification.

Today, Max resides in the Mecca of the food and beverage industry, Las Vegas, NV, as the Mixologist and Beverage Director for two of world-renowned Chef Emeril Lagasse’s restaurants-Delmonico Steakhouse at the Venetian Hotel and Table 10 at the Palazzo Hotel. Max’s approach to creating cocktails is quite versatile with a strong focus on a large array of fresh ingredients, as well as using many unique spirits and mixers from all over the world.

Spirits brands that Max consults or has developed cocktails for are Pernod-Ricard (Absolut vodka, Chivas Regal scotch whisky and The Glenlivet scotch whisky), Diageo (Crown Royal), Moët-Hennessy (Grand Marnier), 4 Copas Organic tequila, Orchid Liqueurs, Babco (Agwa Coca Leaf liqueur), Bacardi USA (Bombay Sapphire gin, 42 Below vodka), Palm Bay (Aperol), Don Fernando/ TKO tequilas and JOY Armagnac.

Lastly, Max and his creations have been featured in magazines and websites such as: Today in Las Vegas (February 2008), Food Arts Magazine (March 2008), Style Magazine (Summer & Fall 2008), Emerils.com, Cocktailatlas.com, Bombaysapphire.com, 944 Magazine (October 2008), GQ Magazine (December 2008), nightclub.com (March 2009), rocktherepublic.com, LA Weekly (May 2009), Worldteaexpo.com, Imbibe Magazine.com (May/June 2009), Food & Beverage Magazine (July 2009), 944 Magazine (September 2009), www.drinksint.com, Vegas Seven Magazine (February 2010), americancocktails.com, babcoeurope.com, weeklyseven.com and Vegas Seven Magazine (September/ November 2010).

Smoked Bluff -

1.25 oz. Glendronach 12 yr Sherry cask

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.50 oz. Del Maguey Mezcal Chichicapa

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.25 oz. Luxardo Maraschino

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.25 oz. Homemade 5-Spiced syrup (ginger, clove, nutmeg cinnamon, vanilla)

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2.00 pieces of orange peel

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3.00 Dashes Angostura orange bitters

Garnish: Flamed orange peel Glass: Double Old-fashion glass, 3 large ice cubes Instructions: Take the orange peel and syrup and place in a mixing glass and muddle well. Add the remaining ingredients and stir all contents over ice for 10-15 seconds. Strain the contents into a chilled Double old-fashion glass. Add three large ice cubes or one ice sphere. Flame an orange peel for garnish. www.lvfnb.com

March 2011 I The Las Vegas Food & Beverage Professional

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Restaurant Review

P.J. CLARKE’S

OLD ESTABLISHMENT-NEW LOCATION

BY Shelley Stepanek

The world famous P.J. Clarke’s, right out of New York has taken over an esteemed spot in the Forum Shops. Located on the first floor, it opened in December and has quickly become a hot spot for the celebrities.

Known for over 125 years in New York, and with locations in Washington D.C. and Sao Paulo, Brazil, this world famous pub and burger joint has seen countless “who’s who” over the years. Owner Phil Scott is proud to be here and makes sure his waiters mix a perfect cocktail and remember your name.

The restaurant is fitted with a $250,000 custom-made 38-foot-long all mahogany bar, which was imported from France, and a separate 18-foot-long bar for raw lobster, oysters and clams, making you want to linger for hours. With high backed booths, red checkered table cloths, and old fashioned streetlights, this 12,000 sq. ft. restaurant seats 323 people in the main dining room and 25 at the bar. The famous “sidecar” room holds 65, which is perfect to book for a private function.

Every wall is covered with black and white pictures of the famous people who have

negotiated a contract, signed a deal, had a drink or eaten one of the famous burgers over the years. Pictures of Ali, Elvis and Priscilla and Jimmy Durante hold privileged wall space.

Starting with hot pretzel bread at every table, the menu ranges from huge plates of raw seafood, to the most fantastic French Onion Soup. We had the Crisp Monterey Calamari, different from any calamari I have ever tried, with hot peppers and a creamy dip. Crispy Duck with Sweet Potatoes seemed to be a big hit. The burgers were huge, as I watched them being delivered to table after table.

Seafood entrees include Skillet Rainbow Red Trout, and a favorite for everyone, Fish & Chips. There’s also Baked Macaroni & Cheese, Braised Short Ribs, and of course the ever famous steaks, fixed in a variety of manners. Try a Bubble & Squeak, or Shaved Brussels Sprouts with smoked bacon. Let the wine experts pair your meal with one of their fine wines, maybe the Row 11 Pinot Noir 2008. Dine inside, or take a table and watch the passersby. Hours are from 11 a.m. to midnight.

For reservations call 702-434-7900 or visit the website at www.pjclarkes.com.

The Forum Shops at Caesars, 3500 Las Vegas Blvd. South.

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Elaine & Scott

H

a

r

r

i

s

Welcome, we are excited to join the staff of The Las Vegas Food & Beverage Professional. Let us introduce ourselves to you. We are Elaine and Scott Harris, Sommeliers/Journalists, and live right here in Las Vegas.

Elaine Harris has over 17 years experience as an educator and for the last 8 years has put her skills to use educating clients about food, wine and travel. She has served on the board of the American Wine Society Las Vegas Chapter and was named “Wine Person of the Month” by Las Vegas Wine News. She is a sommelier through the Court of Masters Sommeliers and plans to continue through their grueling levels of certification. In addition to her experience with wine, she has many years of experience in all aspects of fine dining restaurants. She is owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist.

Scott Harris was exposed to the world of fine dining from a very young age and it got into his blood.

After graduating from college he served his country in the USAF. Upon leaving, he became an operations manager for an import/export company for over 11 years and then entered the medical profession for 12 years. Scott is a sommelier through the Court of Master Sommeliers and plans to continue through their grueling levels of certification. Scott served on the board of the Amercian Wine Society Las Vegas Chapter and is President of Vino Las Vegas LLC and a staff journalist for The Cuisineist.

Together, they learned about wine literally from the ground up, having helped with harvest, crush, punchdowns and bottling at several different wineries. Elaine and Scott continue to

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The Las Vegas Food & Beverage Professional I March 2011

educate and bring interesting informative articles to national publications and have produced over 200 videos about fine wine and fabulous food. Having received national recognition for their writing, they continue to bring up-to-date, informative articles and video about epicurean happenings through their culinary magazine, The Cuisineist. They travel and cover esteemed events all over the country such as Bon Appetit’s Vegas Uncorked, The World of Pinot Noir, The Finger Lakes Wine Festival, Sunset Magazine’s SAVOR and numerous events in South Florida as well as Texas, Arizona, New York and California. In addition, they have interviewed highly acclaimed chefs and can be found covering red carpet events in Las Vegas. Elaine and Scott continue to keep audiences informed and entertained, promoting the fact that wine is a lifestyle that includes fantastic food, and of course the many friendships that are created along their journey.

They are proud to state that they are not CRITICS but prefer to talk about the “overall” experience. They have been called food and wine “advocates” by many in the industry. Elaine and Scott have forged many personal relationships from vineyard owners to renowned chefs and sommeliers. These relationships have been made over many years and have earned them respect in the industry.

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Double Helix Wine and Whiskey Lounge in the Palazzo Resort Offers Up Many Nice Surprises There are many bars in Las Vegas that call themselves “wine bars”, some of which live up to the name and give it justice, others fall way short of what we would call a wine bar. A wine bar should have many choices by the glass as well as unique hard to find bottles and of course knowledgeable staff members to guide guests in their selection.

A one of a kind wine bar is located right in the middle of the 450,000 square foot Shoppes of the Palazzo Resort Hotel and Casino. Double Helix Wine and Whiskey lounge is a wine bar and wine retail concept located amongst the biggest names in fashion. With nearly 2,100-square-foot space that includes a circular bar featuring more than 50 wines by the glass, available in either 2 oz. taste portions or 5 oz. glass servings.

An adjacent boutique offers nearly 400 bottles of rare and hard-to-find labels from all over the world that be enjoyed at the bar or taken to a favorite restaurant or for some quite time in one of the Palazzo’s luxury suites.

Founded in 2008 by Raymond Nisi, Lucky Metalios and Jonathan Stern, The name, Double Helix, was carefully chosen to reflect the positive and proven benefits of wine on human health, and hence, structural DNA.

We have visited Double Helix often over the years and are always impressed with their ever changing selection of wine, beers and cocktails. Double Helix recently added a great selection of whiskeys. Managing Partner Raymond Nisi stated “Over the last three years the percentage of sales of wine and spirits is 50/50 we wanted to give our customers what they want.”

Raymond Nisi has also added two Double Helix private label wines. The Double Helix Chardonnay, Central Coast California. This is a nice crisp Chardonnay that is not overly oaked and it is a nice glass to share as you people watch from the bar or the comfortable leather couches. The Double Helix Merlot, California, is a perfect example of a merlot with chocolate and cherry notes that come through on this nice affordable wine.

Looking over the wine list where else can you enjoy Dom Perignon, Rombauer, Stags Leap and Antinori by the glass. It gives guests a chance to try wines that they have always heard of but never had the chance to try. If you are not in the mood for wine you can

always try one of their tasty Winetails which are cocktails infused with wine. Names like Lucky Ray and Que Sera Ciroc are sure to entice you.

Rayond Nisi also shared some great news that is sure to please locals as well as tourists alike. Double Helix Wine and Whiskey lounge will open in the very busy Town Square around May 1st. This newest venture will feature small plates, the newest Enomatic machines and an outdoor patio complete with gas burning fire pits. “ We will have small plates with Wine and Spirits being the focus enhanced by the food,” said Nisi. “ We will have 25 items or less so guests can be in and out on their way to the movies and then stop by afterward for a night cap” he added. And if that news was not big enough , He is in negotiation with soon to be opened Tivoli Square in Summerlin for another interesting dining venue with a view. This is sure to fill a void in Summerlin and Raymond Nisi knows just how to do it.

BY Elaine & Scott Harris

Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief of The Cuisineist.

Scott Harris, sommelier, President of Vino Las Vegas LLC and a staff journalist for The Cuisineist.

Email: Cuisineist@gmail.com

Several years ago upon opening Double Helix Raymond Nisi shared “I wanted to create a location where guests could come and enjoy a quality glass of wine in a relaxed, casual and welcoming environment, Wine has always been a personal passion, and opening my first bar and boutique is the fulfillment of a lifetime goal. I love sharing the best wines with others who also appreciate them. I am confident this is just the first of many more Double Helix locations to come.”

Now in 2011, everything, he said is coming to fruition and we are looking forward to these two new venues, each of them unique in their own way. We can not think of a better way to spend a couple hours than sitting on the couch at Double Helix watching guests from every corner of the world explore the Luxurious Palazzo Resort while sipping on a world class glass of wine.

Double Helix has two daily Happy Hours 2-4pm and 10pm to close Friday Weekly Wine tasting for $ 5.00 702-735-WINE • www.DoubleHelixwine.com • DoubleHelix Wine facebook www.lvfnb.com

March 2011 I The Las Vegas Food & Beverage Professional

17

WHAT’S COOKING

i ♥ burgers beers, including Chimay Triple, Chimay Blue, Dogfish Head Raisin D’Etre, Delirium Tremens, Delirium Nocturnal, Sam Adams Cherry Wheat and Tenaya Creek Hefeweizen.

One of the signature cocktails is the i♥ Bloody Mary, which boasts pork cracklins and apple wood smoked bacon salt circling the rim.

With quick service, a casual atmosphere and creative food at a great value, i♥burgers at The Shoppes at the Palazzo will allow its patrons to still have something left in their wallets for shopping. All of the beef burgers are made from the highest quality ground sirloin and the gourmet burgers are served in options of buffalo, ahi, free-range chicken breast, turkey and vegan. Meat lovers will ♥ the i♥bacon-ground sirloin, applewoodsmoked bacon, bacon mayo, smoked gouda and onion strings; the Oregon Trail-ground Colorado buffalo, aged Boxing cheddar, beefsteak tomato, red onion and roasted garlic aioli; and the Dante-ground sirloin, blue cheese, caramelized onion and roasted garlic aioli.

Non-meat eaters will appreciate the Plymouth’s Prideground turkey, red onion, lettuce and beefsteak tomato; the Ahi-diced ahi tuna, sambal aioli, cilantro, red onion, beefsteak tomato, and ponzu aioli; or the Parm Burgerpanko crusted eggplant, provolone, parmesan and house prepared red sauce. A collection of 15 different toppings will allow you to create your own burger masterpiece, with choices of Kobe beef, buffalo, ground sirloin, chicken breast, ground turkey, diced ahi tuna, eggplant and your pick of 12 cheeses. The majority of the gourmet burgers are priced around $10.

Also on the menu are several sides and what is reputed to soon be the biggest fry menu in Las Vegas, with options that include Parmesan Garlic, Yam Fries, Baked Potato, Dill Pickle, Mozzarella and Triple Truffle. All fry orders are $4-6 and come with a choice of sauce, of which there are 20 varieties, such as the Sun-Dried Tomato Pesto, Sambal and Herb Remoulade.

To complement the burgers, there is an excellent selection of more than 50 domestic and imported 18

Interesting and fun shakes are all prepared with Häagen-Dazs Premium Ice Cream, organic ingredients and organic milk. Some unique creations are blended, such as the Tahitian Vanilla Bean, Triple Chocolate, The Coffee Bean, Carmel Corn and the Blueberry Panshake-real pancake blended with maple syrup and blueberries. And, if you want a bit of an extra pop, you can request that your shake be fortified with spirits of your choosing.

At the helm in the kitchen is General Manager/Executive Chef Errol LeBlanc, formerly of R.E. Tapas Kitchen and Aureole. LeBlanc explains, “At i♥burgers, I’ve had the opportunity to re-engineer the quintessential American dish. I made 16 different bun recipes before I got it right, I’m grinding our meats in-house because no one had the flavor and texture that I wanted and I’ve experimented with more than 50 different fry variations to compose the best fry menu. Ever. Getting on this menu is harder than getting on the Olympic curling team: there’s no room for weak sauce.”

BY Bob Barnes

Bob Barnes is a native Las Vegan, associate editor of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries.

Email: bob@lvfnb.com i♥burgers at The Palazzo 3325 Las Vegas Blvd. S Las Vegas, NV 89109 702-242-2727 iloveburgers.com

The décor is enhanced by colorful 15-foot mushroom statues that contribute to a bright and cheery ambiance.

The restaurant has 179 seats and is located on the second level of The Shoppes in the space where the Mainland Asian Noodle eatery was formerly housed. i♥burgers is open daily from 11 am to 11 pm and open until midnight on Friday and Saturday.

The Las Vegas Food & Beverage Professional I March 2011

www.lvfnb.com

i ♼ burgers Grand OpeninG

www.lvfnb.com

at t h e

palazzO

March 2011 I The Las Vegas Food & Beverage Professional

19

Keep It

Fun

To keep gambling fun, keep it responsible.

Responsible gaming is a social activity, best enjoyed with family and friends. Set time and money limits, and stick to them. Understand the odds, and know how the games work. And please don’t gamble when you’re lonely, angry or depressed. It clouds your judgment.

Responsible gaming is important to you and your business. For more information about how to keep gambling fun, a free guide to responsible gaming and other resources, visit www.americangaming.org.

20

The Las Vegas Food & Beverage Professional I March 2011

www.lvfnb.com

Lose Weight Nationally and Fight Hunger Locally Take the Pound for Pound Challenge and Earn Donations for Three Square Food Bank For the third year, Feeding America is partnering with NBC’s The Biggest Loser, General Mills and Subway to encourage individuals to “Lose Nationally, Feed Locally” by participating in the Pound for Pound Challenge. Last year Southern Nevada pledged 42,103 pounds resulting in more than $6,000 in donations to Three Square Food Bank.

Three Square is challenging the community to rise to the challenge again and help the more than 250,000 Southern Nevadans in need by pledging to get or stay healthy. Participating is easy; Southern Nevadans can simply pledge their weight loss goals at www. pfpchallenge.com and for every one pound pledged

Southern

Nevadans

in need. A national model project inspired

by Eric Hilton with a grant provided by the Conrad N. Hilton Foundation, Three Square is a community collaborative partnership with the gaming industry, businesses, nonprofit agencies, food distributors, higher education institutions, the CCSD, governmental entities, the

within a Southern Nevada zip code Three Square will

media and hundreds of volunteers to efficiently and

receive 11 cents.

effectively serve hope to those in our community

This year, participants can pledge to lose up to 50

struggling with hunger. Three Square currently

pounds or pledge to maintain a healthy weight and

provides more than 22 million pounds of food and

receive a pledge of 5 pounds.

grocery product – the equivalent of nearly 16 million

To learn more about the Pound for Pound Challenge or

meals – per year to more than 570 Program Partners

to sign-up today visit www.pfpchallenge.com.

including non-profit and faith-based organizations,

ABOUT THREE SQUARE

schools and feeding sites throughout Southern Nevada.

Three Square was established to end hunger in the

Three Square is a member of the Feeding America

valley by providing wholesome, nutritious food to

network of food banks. For additional information visit

non-profit organizations that serve a wide range of

www.threesquare.org.

www.lvfnb.com

March 2011 I The Las Vegas Food & Beverage Professional

21

WHAT’S BREWING

W

hat’s on Tap

Southwestern BBQ and raffles. There’s no admission charge for the fest, but pours will be available for $1As always, southern Nevada brewers are 6, depending upon the style and the size of the pour. toiling away to lend truth to Benjamin Commemorative pint glasses will be $4 each and will be Franklin’s iconic statement, “Beer is proof used throughout the event. that God loves us and wants us to be happy.”

Aces & Ales continues to provide a beer menu with Richard Lovelady at Gordon Biersch will deliver his some hard to find brews as well as those not available annual Maibock, an Einbecker style (traditional German anywhere else in southern Nevada, and sponsors weekly Bock) weighing in at 7% abv and 25 IBU’s, and tapping and sometimes bi-weekly special beer events. On March on April 4th.

7 eight of the taps will be pouring On April 1, BJ’s Brewhouse Moylans specialties, including won’t be “fooling” around, and Hopsickle Imperial IPA, Bourbon will release its Abbey Normal, a Barrel Old Blarney Barleywine and new seasonal that’s been brewed Ryan O’Sullivan’s Russian Imperial before but not previously put Stout, and owner Brendan Moylan out company-wide. According to will be on hand to talk about his Brewmaster Derek Osborne, the beers. Free Moylan glassware will be creator of this brew, this dubbel included with purchase of a Moylan style tastes and looks very similar beer. All Joseph James beers will to Westmalle, and weighs in at 20 be sold for $4 on March 17 during IBU’s and 7% abv. Ingredients the “Joseph James St. Patty’s Tap include Westmalle yeast, Special Takeover,” which will also feature B, Dark Crystal, oats, wheat, live music all night long, Russian Munich, 2-row and beet sugar.

Imperial Car-bombs for $4 and Todd Cook at Boulder Dam Brewing will be pouring Jameson & Bushmill shots for $3. Aces & Ales is on his Irish Cream Espresso Stout, an Irish dry stout with 100 Nellis near Sam’s Town, just south of Twain. freshly-brewed shots of Boulder Bean espresso per barrel, which will be available for the first couple weeks in April. Beer Spotlight Matt Marino at the Triple 7 Brewpub at Main Street Station is installing all new draft lines and towers, which will enable him to add more beers to the lineup. This means that his Hefeweizen will go on year-round, and most likely the IPA, and eventually a couple other taps will open up to seasonals as well.

Las Vegan, associate editor of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries.

Email: bob@lvfnb.com

A new feature of this column is the Beer Spotlight, in which I will feature a beer that I deem worth trying. First up is Scaldis Cuvee Speciale Prestige. This 13% Belgian gem from the Brasserie Dubuisson brewery is full flavored without being overly sweet, with a wine-like character due to aging six months in oak barrels. The finish is slightly brandy-like in warmth with some lingering fruit notes.

This beer is great as a before dinner aperitif or an after dinner digestif, and is best served in a brandy snifter or bell shaped Belgian beer glass.

In March, Joseph James Brewing will release its Alpine Wit as a seasonal brew. This brew is a traditional Belgianstyle Witbier with raw wheat, pilsner malts, Saaz and Perle hops, coriander, and orange zest from sweet and bitter oranges. This beer, along with four others will be featured at a beer dinner at Tbones Chophouse and Lounge on Beer Nugget April 7. Cost is $65 plus tax and gratuity. Call 702-797The latest beer nugget I’ve unearthed on the Vegas 7517 to reserve.

Strip is La Cave at Wynn Las Vegas. Situated in a After a torturous 11 months of inactivity, Marshall corridor offering a respite from the hectic gaming Redmond is again brewing at the Colorado Belle in area, design elements are intended to make you Laughlin. Brewing was halted due to a relicensing snafu after the brewpub changed ownership and its name. feel like you’re dining in an exclusive wine cellar The Boiler Room has been renamed Pints Sports Bar & and include a glass entryway, rich wood panels, Brewery and has added 24 new flat screen TV’s, a pool wood oak flooring and Latin phrases that describe table and a shuffleboard table. To help inaugurate the food, wine and the arts. Executive chef William rebranded brewpub, Marshall is tapping his Blueberry Ale DeMarco has designed a modern American small plates menu that is and IPA. perfect for sharing. What Beer fest season continues to makes La Cave even more heat up. Next up will be Big worthy is its excellent Dog’s Brewing’s Peace Love beer selection, with several & Hoppy-ness Beer & Music taps and bottles including Festival on Saturday, April 30.

Delirium Tremens, Duvel, The fest will take place outside Unibroue La Fin du Monde, at the Big Dog’s Draft House St. Louis Kriek, Dogfish Head location at Rancho and Craig 60 Min. IPA, Firestone Walker Rd. beginning at 2 p.m. and the Double Barrel Pale Ale and party will move indoors after rotating seasonals. As always, 9. You can expect at least 25 great beer happens in Vegas! regional beers, three live bands, 22

BY Bob Barnes

The Las Vegas Food & Beverage Professional I March 2011

The trademark BUSH has only been registered in a few European countries.

In the U.S. and other countries, BUSH beer is exported under the name of SCALDIS.

www.lvfnb.com

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

Chef Paul’s Luisiana Pepper Vinegar 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

Yield: 2 gallons; about 6 quarts after straining 3

cups garlic cloves, peeled and split

3

quarts white vinegar, 4%

2

gallons water

2 1/2 pounds white sugar 4

ounces Chef Paul Prudhomme’s Vegetable Magic©

3

pounds onions, julienned

1

pound jalepeños, seeded and split

(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

www.lvfnb.com

1

Roast the garlic cloves in a 300ºF oven until they are brown on the edges, about 10 to 15 minutes.

2

Combine the water, vinegar, sugar and Vegatable Magic in a large pot over high heat.

3

Stir until the sugar is dissolved.

4

Add the roasted garlic, jalepeños and onions.

5

Bring to a boil.

6

Reduce the heat and simmer for 30 minutes.

7

Chill and refrigerate until ready to use.

8

Strain just before using.

CALL YOUR LOCAL SALES REP TODAY!

(702) 400-1378

March 2011 I The Las Vegas Food & Beverage Professional

23

Your Personal Chef

BY Chef Brian

Last month, I wrote about Excalibur Sales, Inc. & Gourmet Fusion Seafood, Inc., which has been newly named: Gourmet Fusion Foods, Inc. We are launching a new product. We will be launching the first item in our “kosher” line of food products.

There is an incredible demand for quality kosher food products; I could not allow people to be deprived of quality food any longer, so I created this “Kosher Cuisine Product Line” with Gourmet Fusion Foods, Inc. The first Kosher Cuisine item to be launched is our brand of Vegan Sliders. Over the years, in my career as a chef, I have developed several great recipes for meatless sandwiches. This includes many styles of “Veggie-typeburgers”: Including, Soy/Tofu-based, Potato-based, Whole-Grain-based, and others… In this case, we are using all kosher ingredients, cooked in a certified-kosher kitchen, using the best organic ingredients, which just happen to be naturally nutritious and vegan.

Our first style of kosher vegan sliders is the Biryani Curry Slider. This slider patty is made with highly nutritious ingredients and organic grains like ground flax seed, millet, quinoa, and brown rice. These ingredients are combined with organic caramelized onions, celery, red bell peppers, scallions, biryani curry, rice bread crumbs and vegenaise (eggless mayonnaise). This Biryani Slider is completely “wheat-gluten free.” We are currently marketing the individual 1.75 ounce slider patty, in a case of 96 pieces and on a pallet of 96 cases.

After the brand is established for a period of time, we will then launch other kosher cuisine products. We are developing some very exclusive, unique kosher meals and accompaniment sauces that rival any restaurant anywhere… I love our foods that much!!!

In the photos shown are:

1. Our 6-pack of Kosher-Vegan Sliders – biryani style, tapioca rolls (wheat-gluten free) with vegan-biryani onion aioli and Napa cabbage & wakame salad 2. The raw ingredients used in the production of our Kosher-Vegan Biryani Slider 6-pack luncheon 3. The cooked whole-grains used, with a side of Napa cabbage & wakame salad

One of the biggest inspirations to pursue this “health-conscious” line of food products, is the fact many friends I know and have known throughout the years, have eaten a diet which was primarily either vegetarian or vegan…Many of these friends were eating healthy foods, yet weren’t really very healthy people. Actually, some were quite malnourished, anemic, and some had protein/amino acid deficiencies. I feel the launch of this first product addresses several daily nutrition concerns. Aside from eating the equivalence to several multi-vitamins and minerals, these sliders are really delicious.

Now, keep ONE-WHOLISTIC thought in your mind: according to what many doctors and health professionals have written, “...YOU ARE WHAT YOU EAT.” If you eat garbage for your daily meals, then that is all your body can give back in energy and vitality. If you feed your body high nutrient-content foods with protein building amino acids and complex carbohydrates, accompanied with organic fruits & vegetables your body will be able to give you back the best you can be.

I am in no way a medical professional giving any kind of nutrition/medical advice. Nor am I saying our food products cure anything…We just use the most nutritious ingredients we can find to make the most delicious foods we can possibly make… Simple, it’s not rocket science, it’s food science.

This following link will explain the nutritive qualities of millet (main make-up= phosphorus, magnesium, and niacin [vitamin B12]): http:// www.whfoods.com/genpage.php?tname=foodspice&dbid=53

This following link will explain the nutritive qualities of quinoa (main make-up=protein), this ancient grain full of protein; literally, this little grain is a complete protein, (according to WHFoods website publication) meaning quinoa contains all (9) nine protein-building amino acids: http:// www.whfoods.com/genpage.php?dbid=142&tname=foodspice

The following link will explain the nutritive qualities of ground flax seed (main make-up=omega 3 fatty acids): Many people, especially most vegans, won’t eat fish oil, which is an essential fatty-acid necessary for building brain tissue (according to nutritionists and brain surgeons). Direct quote from WHFoods website: “Flaxseeds are rich in alpha linolenic acid (ALA), an omega-3 fat that is a precursor to the form of omega-3 found in fish oils called eicosapentaenoic acid or EPA.” http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81

I hope you enjoyed this article and enjoy the links to the very informative WHFoods website. I appreciate your letters and questions about our foods and recipes…Please let me know your feedback on our Kosher-Vegan Sliders.

Please keep your eyes open for our near-finished website; I will be preparing videos and photographs directing how best to prepare meals with our food products plus much, much more…

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com.

Please also view my website at http://chefbrian310.tripod.com 24

The Las Vegas Food & Beverage Professional I March 2011

www.lvfnb.com

UNLV Beverage Club’s

Sailor Jerry Rock n Roll Cocktail Competition Four young Students prepared for one of the biggest competitions of their life last Thursday. Hollywood, Joey, Chelsea, and JD have been practicing their signature Sailor Jerry Drinks for the past four weeks. They have been tweaking their recipes and modifying the visual presentation. When Thursday approached, they were in for a hidden surprise. All competitors had prepared for a crowd of one hundred people. Early Thursday morning, the guest-list for the Sailor Jerry Rock n Roll cocktail competition had been sent, it had over 220 people on the list. That meant, two hours before the doors were about to open, they had to go and buy enough ingredients to double all the recipes.

Doors plowed open at 8:50pm. In came a huge crowd of students, faculty, Beverage Club Members, Sailor Jerry Models, and Industry.

Four exactly one hundred minutes, the competing bartenders and their chosen bar-backs prepared drink after drink. In Chelsea/s station, she used the visual appeal of having a man and a woman in more revealing clothes to gain attention int heir corner spot. JD, the underdog, was in the other corner spot. He was trying tog et through all the influx of crowd. He came in the least experienced behind the bar, but he was keeping up with the other more experienced competitors. Joey, who had two bar-backs cancel last minute, was given a new bareback twenty minutes before the doors opened. He showed her everything, and together they kept serving drink after drink. The team of Hollywood and Bladen rocked through drinks. They chose tot ry to win their guest with personality, sot hey kept enticing their guest by using flare bartending techniques and stabbing jokes at the other competitors.

At the end, it was a close call but Hollywood took the win. All competitors agreed on one thing, this was one of the most exciting events that the UNLV Beverage Club had done in the past couple of years.

Ryan

Chelsea

JD

It all started with his first experience behind the bar at Dana Point. His sister was on a tight budget and asked him to bartend and create drinks for her company party, when he was only 16 years old.

On that day, he found his calling. He started bartending for everyone’s parties, including high school house parties.

Upon entering UNLV, he joined the Beverage Club as their Vice President.

After a semester he took over as President. Since then, he re-named himself Hollywood and has quickly grown a reputation all over Las Vegas.

Chelsea had a lifelong goal to be a chef. When she graduated high school she attended the most prestigious culinary school in the world, the Culinary Institute of America in New York.

Upon graduating she transferred to UNLV to get her Bachelors. She began working with the clubs, Epicurean Society and UNLV Beverage Club.

Quickly, she was induced by the beverage industry.

She wants to showcase the skills she has learned in the competition at House of Blues. Currently she is also training at Craft Steak to be a sommelier.

Jon Darrow was born and raised in Annapolis, Maryland. He moved to Las Vegas to attend UNLV for technical theatre. When that did not work out he began to pursue his passion for working in restaurants.

Being exposed to the restaurant industry from a young age from his older brother, Jon has always wanted to work in and around them. He is currently a junior in the UNLV Hospitality School, specializing in Food Service Management.

While his mixology skills may not yet have been honed, his passion for the field and determination to win will be a necessity for the competition.

Ryan - Apple a la Mode 1 part Granny Smith Apple infused Sailor Jerry Rum 1/2 part Sour Apple Pucker 2 parts Simply Apple, fresh squeezed apple Juice 1 squeeze Meyer Lemon 1 second whip cream canister brown sugar/crushed pecan rim w/ caramel syrup 26

The Las Vegas Food & Beverage Professional I March 2011

Chelsea - Cherry Pie 1 shot Sailor Jerry Rum 1 shot cherry pie filling 1 shot kirsch splash grenadine 2 count of whip cream garnished with whip cream and graham cracker crumbs

JD - Saphire Haze 1.5 oz Sailor Jerry 2 oz pineapple juice 1 oz coconut milk splash of Rose Sweet Lime Syrup Sink .5oz blue curacao for layer Garnish with fresh grated nutmeg www.lvfnb.com

Behind the Scenes at a Food Network Challenge People often ask me what it’s like to do a Food Network Challenge (FNC).

Let me pull back the curtain a little and give you a behind-the-scenes look at creating a chocolate showpiece for an FNC program. The average time to get ready for FNC is about 20 days! As you can imagine … this is not much time to start from scratch!

I start by talking with my teammate, Loppo, and we brainstorm ideas to fit the theme. Since time is short, we allow about 3 days to finalize a sketch. From that sketch, Loppo and I will design all the elements of the showpiece. We don’t think about what can be done in chocolate, we think about what can be done – period – then find a way to make it out of chocolate.

With the design in place, we begin practice. We like to do at least one full timed practice before we shoot the show. During this phase we will spend about 40 to 50 hours a week above our day jobs working on the showpiece.

The week of the shoot is always crazy. Loppo and I drive to Denver from Las Vegas, Nevada, about 12 hours, and arrive two days before the shoot begins. We will need the extra day to make sure that all of our supplies and plans made the journey safely and nothing is damaged.

One day before the shoot we do the pre-interview, which typically lasts 2 hours.

These interviews are edited into snippets that get used during the broadcast of the competition. After the pre-interview we can load our tools and supplies in the studio kitchen. During some competitions this starts as late as 9:00 PM and takes 2 to 3 hours – the night before the competition!

The day of the shoot the contestants arrive at the studio at 5:15 AM, when the film crew is getting opening shots (where we are looking at the camera looking cool!). It is hard to look at the camera and NOT smile for 10 minutes, since we are supposed to look serious. But the crew is great and even when we feel silly, they tell us that we are doing a great job. Most viewers do not realize that we will do each shot as many as four times.

When the competition actually begins, it is pretty much what you see on television. There is a real clock counting down real minutes when they say start! The competitors create their showpieces – problems and all – as the film crew captures every moment.

We stop when the clock runs down and then it is time to move the showpiece.

People are always curious about why we must do that. The concept is based on a simple industry principle: As much as I wish that the wedding would happen in the pastry shop were we make the cake, the fact is that we have to move the cake to the reception location. Moving pastry creations is a fact of the job that also happens to add drama to show. Because it is such a spectacular moment filmed carefully so that nothing is missed, it can take an hour or more before all of the competitors have moved their showpieces.

The School of Pastry Design is the creation of celebrity chef and TV culinary artist Chris Hanmer, the youngest world pastry team champion ever, and one of the few such champions to come from the United States. The highly-creative, outgoing Hanmer is a former pastry chef for multiple AAA Five Diamond hotels, and he is a frequent face on the TV Food Network.

While a world champion in every sense of the word, Chef Hanmer is also a friendly, down-to-earth, chef-next-door role model, a master of every major pastry art, and the antithesis of the stereotypical French pastry chef. His spectacular sugar sculptures and chocolate showpieces have graced the pages of major global food magazines, and he is now bringing his dynamic cooking techniques to a fantasy studio kitchen in Las Vegas where students can spend time learning or mastering the art of pastry design and have a great time doing so.

The School of Pastry Design (702)523-9390 info@theschoolofpastrydesign.com

During the judging portion, all of the competitors go back to the green room and are called to face the judges one by one. There is not much talk in the green room about how we did or what the judges say. It is probably about 8:00 PM by now, and we are all tired and have not eaten.

When you face the judges they make good comments and bad comments, and you are never sure how you did. The judges offer about four positive and four negative comments about each piece, even though the broadcast shows only a few. We never do know how the competition will come out until they announce the winner on camera.

By this time it is probably 9:00 PM and we all just want to eat and go to sleep.

But when we are called to the announcement, the adrenaline kicks in and everyone is wide awake! My heart pounds out of my chest and time can feel agonizingly slow until the winner is announced!

After the announcement is when you realize how truly tired you are. But the kitchen still has to be cleaned and everything packed to clear the studio, since there is probably another shoot that begins tomorrow. By the time we are packed and out for the night it is between 10:00 PM and midnight, but it is not over yet.

The next morning there are post-interviews. The competitors talk about how the challenge went, what things went well and what problems were encountered. This interview lasts about 2 hours. After that, Loppo and I load the car and drive back to Las Vegas.

Viewers ask me all the time about what happens to the showpiece when the competition is over. You may not believe this, but it goes into the trash! Yep, that’s it. Twenty days, hundreds of hours of work and travel, and we just put it in the trash. But I don’t feel bad about that, because creating something beautiful with a short shelf life was the whole point.

The FNC is always shot in Denver at the High Noon Productions studio. The crew and staff there are all so great to work with – even though they have a grueling schedule of their own. They shoot four challenges a week and work over 100 hours in just five days. www.lvfnb.com

March 2011 I The Las Vegas Food & Beverage Professional

27

Love What You Do:

How “Greening” Your Business Helps Productivity and Morale

By Jennifer Fleck, Green Restaurant Association

In a May 2010 survey of 500 consumers, 78% of respondents said that if the business at which they worked became a Certified Green Restaurant®, they would be more excited to work there. And it’s no surprise; when employees feel that their employer cares about their personal wellbeing and the wellbeing of the community, it fosters a strong, team atmosphere that may not be present otherwise.

Restaurants seek Certification from the GRA for many reasons. Some want to cut costs, others purely wish to conserve resources and protect the environment. But some restaurants turn to the GRA for another reason: A way to motivate their staff and connect with their community. Certified Green Restaurants® often report an increase in their employee’s productivity and morale after their Certification; here’s how several Certified Green Restaurants® used their Certification and their sustainable practices to foster a higher sense of productivity and purpose in their staff.

Going Green… And Giving Back As the first 2 Star Certified Green Restaurant® in Louisiana, Great Harvest of Acadiana in Lafayette employs waste reduction practices that benefit more than the environment; they help build community. All day-old breads at Great Harvest are donated to The Salvation Army and to St. Joseph’s Diner, a local soup kitchen that provides food for underprivileged citizens, as well as loaves of bread to elderly community members. Food donations are a beneficial way for a restaurant to reduce waste and promote sustainable practices; by donating bread to a food bank, Great Harvest reduces their food waste, and St. Joseph’s conserves the energy, time, and resources that would have been needed to independently produce the food that was donated.

Other Certified Green Restaurants® have employed similar environmental steps: 3 Star Certified Green Restaurant® Ike’s Quarter Kitchen in Nevada City, California helps reduce waste by making weekly food donations to Divine Spark, a Nevada City non-profit dedicated to helping the area homeless, while 212 Market in Chattanooga, Tennessee donates food to The Red Wolf Project, a national effort to help reintroduce endangered red wolf populations back into the wild.

The Art of the Spiel

For Certified Green Restaurant® The Fireplace in Brookline, Massachusetts, employees are positively affected by the restaurant’s environmental initiatives before they’re even listed on payroll.

Owner Jim Solomon finds that the interview process is an excellent opportunity to introduce the restaurant’s Certification to prospective employees, and the restaurant has found that the candidates Co-owner Michelle McFayden finds that adding a philanthropic most impressed and interested by The Fireplace’s numerous enviangle to the bakery’s waste reduction practices helps energize staff ronmental steps usually become the most motivated employees. and remind them of the bakery’s mission and values: “Our mission Staff at The Fireplace take pride in their Certification, and regard is posted large on the wall for our employees, and number four each element of guest interaction as an opportunity to reinforce states clearly to “Give Generously to Others.” They see the mis- the restaurant’s mission of sustainability in foodservice. Servers at The Fireplace introduce their Certified Green Restaurant® stasion, believe it, and then pass it on to customers.” tus during the initial spiel and use it to help upsell guests to the The staff’s commitment to the bakery’s environmental initiatives restaurant’s water program. Instead of serving bottled water, The results in more than an increased sense of pride: It also helps them Fireplace filters their water and offers it with unlimited refills for generate additional sales. The bakery sells reusable bags for $1, $1. When a server approaches the table without a water pitcher and the motivated staff encourages sales of these bags to mem- and is questioned by the guests, the servers take the initiative to bers of the bakery’s frequent customer program. Customers that explain the environmental steps the restaurant has taken, and upbring in the bags each time they frequent the bakery receive one sell the guest to the filtered water program. Seeing an increase in punch on their frequent buying card, and 12 punches will earn the their check average motivates employees to learn more about the restaurant’s environmental initiatives, and in turn communicate customer a free loaf of bread. Tactics like these give Great Harvest them to the guests. employees an intense pride in their work, and combining waste reduction with philanthropy and customer loyalty programs show- The Last Word cases to employees and consumers that there’s plenty of “green” From upselling water to reducing waste through philanthropy, Certified Green Restaurants® have seen their employees become in giving back. more dedicated and motivated as a result of their Certification. Jim The reusable bag program at Great Harvest earned them 2.25 Solomon puts it bluntly: “Not only am I pleased with the financial points in Waste Reduction & Recycling on the GRA’s ratings scale results of my decision, I also know that my association with the and donations to a community food bank earned them 5 points.

GRA has inspired employee morale.”

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The Las Vegas Food & Beverage Professional I March 2011

www.lvfnb.com

Green Restaurant Association

TM

Since 1990

Thinking of Going Green?

Take a strategic approach.

a non-profit organization Phone: (617) 737-3344 Email: gra@dinegreen.com www.dinegreen.com

www.lvfnb.com

March 2011 I The Las Vegas Food & Beverage Professional

29

& FB L a s Ve g a s

2011 Las Vegas Food & Beverage Directory

LAS VEGAS F&B Magazine’s 2011 Las Vegas Food & Beverage Directory is delighted to include Individual Chef & Restaurant Spotlights as well as Directory Listings and Full Color Page Ads. The bi-annual reference is eagerly awaited by Chefs, F&B Professionals, Casino Executives, Restaurants, and Culinary Students alike and remains with them as a reference for the entire year, giving extra exposure to advertisers showing their support for the Las Vegas food & beverage industry. Distribution includes posting to the lvfnb.com website. Don’t miss this exciting invitation to be included and listed in any of the sections of the 2011 Las Vegas Food & Beverage Directory.

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Chef Lo Oversees the menu development of Jasmine, Bellagio’s gourmet Chinese restaurant. The restaurant’s menu offers traditional Hong Kong Cantonese cuisine, as well as more modern interpretations.

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The Las Vegas Food & Beverage Professional I March 2011

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