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March 2015
photo courtesy Todd English P.U.B.
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CONTENTS FEATURES Cover
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COVER THIS MONTH IS DEDICATE TO THE STUDENTS OF UNLV and their undying support to make UNLVino a complete success each and every year. Now going on its 41st year, UNLVino was created in conjunction with the support of Southern Wine & Spirits to elevate the knowledge of wine and spirits in Las Vegas and also raise money to help needy UNLV students. Our Cover Feature by Ben Brown goes further in depth and explains just what this oldest running wine & spirits event is all about. “WEST EATS EAST” BY OUR OWN DR. SAKE (MIKE MASUYAMA) is the first of the series on Japanese food & beverage and how it ended up on Western tables and continues to develop and be infused, or should we say confused, into the Western palate. Please enjoy Dr. Sake’s personal and in-depth look on how to best enjoy the great tastes of various foods and beverage from the East. ITADAKIMASU! DESTINATION…PASO ROBLES takes us to California’s new Cabernet Country for a first-hand experience on how to best enjoy a visit to the region, where to stay, what to eat and some of the best wine tasting rooms you don’t want to miss. A short enjoyable 4 hour drive from Las Vegas makes Paso Robles one of our top destinations for a mid-week trip to the other wine country! BACK COVER AD PAGE gets us ready for the upcoming UNLVino events on April 16,17,18 with a complete rundown of the three day event, its times, locations, and the people to be honored. Billed as the longest continuing wine tasting event in the US, UNLVino has something for everyone: white & sparkling wines and champagne, sake and Asian spirits, and The Grand Tasting where you can enjoy a little, or lot, of all of these. Get your tickets early, as they do sell out every year and you don’t want to miss this one. CHEERS!
Page 4 Hot Off the Grill!
Page 5 For the Love of the Craft...
Page 13 Book Review Page 13 26th Annual Splendor in the Glass Wine & Beer Tasting Vegas PBS Fundraiser at Westgate Las Vegas Page 14 What’s Cooking
Page 6 What’s Brewing?
Page 8 West Eats East—Japanese Food & Beverage in America
Page 9 Food For Thought
Page 24 Product Spotlight
Page 24 St. Paddy’s Day Top Picks
Page 26
Page 15 PR Spotlight
Human Resources Insights
Page 17 Up Front and Personal
Page 27
Page 18 Destination: Paso Robles Paso Is California’s New Cabernet Country
The Bottom Line
Page 28 American Culinary Federation Chefs of Las Vegas Chapter Page
Page 20 Brett’s Vegas View Page 28
Page 10 Wine Talk
28 www.lvfnbpro.com
Page 12 Chef Talk
Page 21 Renaissance Man or Mogul in the Making? Page 22 COVER FEATURE The Talent Behind UNLVINO: Student Journeys and Dreams
Laughlin’s Aquarius Casino Resort-a Sparkling Gem on the Colorado River
Page 30 Events Ad Index
March 2015 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnbpro.com
HOT OFF THE GRILL!
March 2015 Mike Fryer Sr. Editor/Publisher
The ACF Chefs of Las Vegas recently held its annual Chefs for Kids Gala Dinner and Auction hosted at Paris Las Vegas. Chefs for Kids promotes proper nutrition in children by putting on Chefs for Kids breakfasts throughout Las Vegas to deserving schools to let kids experience good food and how it’s prepared first hand. This year a winning donated auction package was “The Royal Treatment” presented by chefs at South Point Hotel, Casino & Spa, which offered a private dinner for 20 including wine donated by Southern Wine & Spirits of Nevada. Not only did this package sell for $5,000, but the final tally had 3 independent offers totaling a record $15,000 to the ACF Chefs for Kids. Representing South Point chefs was Sous Chef Juanita Fryer. Congratulations!
Thank you for joining us in this issue of
The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
Bob Barnes Editorial Director bob@lvfnb.com
Juanita Fryer Assistant To Sr. Editor ACF Chefs Liasion/ Journalist juanita.fryer@lvfnb.com
Karen Kunz Graphic Designer karen.kunz@lvfnb.com
Adam Rains Beverage Editor adam.rains@lvfnb.com
For all Website Inquires contact webmaster@lvfnb.com
LVFNBPRO recently covered NAFEM-North America Foodservice Equipment Manufacture’s Association at the Anaheim Convention Center where we were delighted to meet up with old friends and Associates. NAFEM is held every two years at different locations, and this was the first time to hit the west coast in over ten years and almost every major, and mid-size, foodservice equipment manufacture displayed their latest technology for equipment dealers and restaurant owners. Nice to catch up with old friend and associate Neal Asbury of The Legacy Companies. The LA Travel Adventure Show hit Long Beach Convention Center and drew thousands of travel-hungry attendees who were happy to see a new addition to the show called “Taste of Travel”! Within this section, guests were invited to experience the unique tastes of the region and locations they are traveling to as part of the travel plan. Of course, the seasoned traveler already knows this is one of the highlights of traveling, but now the focal point in traveling is turning to food finds…
The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!
@lvfnb
NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Legal Editorial Advisor Andrew Matney
Journalist & Photographer Joe Fogarty
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Dining Out with the Harrises
Journalist Ben Vaughn
Journalist LeAnne Notabartolo
Journalist Ask Dr. Sake K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Al Mancini
Journalist Heidi Rains
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
SoCal Journalist Lisa Matney
Journalist The Bottom Line Ben Brown
Photographer Bill Bokelmann
Photographer Joe Urcioli
SoCal Journalist Margie Mancino
Photographer Rose Powell-Carver
4 The Las Vegas Food & Beverage Professional I March 2015
Journalists
Scott & Elaine Harris
Journalist Mitchell Wilburn
www.lvfnbpro.com
Ronnie Berosini
Ronnie Berosini is a Las Vegas original. After growing up as part of a traveling circus family, he has landed in the perpetually carnivalesque fantasy that is Vegas. At the pool in the now defunct Thunderbird Hotel, he first learned about hospitality and has never turned back. He is link a between Vegas yesteryear and today; while he relishes the show and show business, he also has a love for our craft. His passion for hospitality & the liquid arts are demonstrated nightly at the Monte Carlo Casino Resort. We sat down one night at the Pub & enjoyed a pint, talked about Vegas yesteryear, the Vegas of tomorrow, favorite cocktails and the flying trapeze. Why do you love what you do? The money and the meeting people are great, and it beats digging ditches! How did you get started in this industry? I got my start in 1978 when I was just 15 at the Thunderbird Hotel at the pool. I learned there the theory of reciprocity: you take care of people and they usually take care of you. What are some of the most profound changes that you have seen in Vegas? Clubs and bottle service. Outrageous prices and amazing day clubs, all are way different from when I was a pool boy. Which changes in the beverage industry do you like? Years ago, we were just slinging Jack and Cokes and using prepackaged juice in the bottle. I first was inspired by Tony & Dale DeGroff and went to seminars with Bobby G and Armando Rosario. It made me think, “I have to up my game!” I truly want Vegas to be a better service city than any other and I think that we are! It is true that www.lvfnbpro.com
Adam has a passion for food, wine & spirits. He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is “fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes. www.lasvegascocktailweekly.com
when you provide a great experience for a guest, people do take notice! What’s your favorite cocktail to make? And to drink? I’d have to say the Negroni; maybe it’s because I’m Italian. I love the art of making them and even more to drink! You are part of show business upbringing; tell me about your family. My mom came here from Mexico where my dad’s circus was traveling. She came here because her dad worked at the Sands with an animal act. My uncle actually had a bad accident working the trapeze at Circus Circus and then had to learn the art of animal training, which he became a master of. He has actually worked on a few movies as well. He’s a real interesting guy. What correlation do you see between bartending and the circus? It’s all show business and entertainment. We also have to give people what they want and you never know what’s going to happen!
Spirit-forward cocktails are always in season but especially in the colder months. This particular cocktail is a play on the classic, the “Suburban,” which dates back to well before prohibition. This rendition has JR Ewing Bourbon (yes an homage to Dallas!) in place of the traditional rye; for the rum component, Appleton Reserve is used in combination with a 10 Year Porto and our favorite Sicilian Amaro, Averna. The flavor profile is sumptuous, powerful and complex, yet amazingly easy to drink. Averna with its caramelized orange and menthol flavors meld wonderfully with the JR Ewing Bourbon which has a great citrus profile of its own as well as extreme mix-ability.
Cocktail Suburbano
1 1/2 oz JR Ewing Bourbon 1/2 oz Appleton Reserve Jamaican Rum 1/2 oz 10 Year Porto 1/2 oz Averna Pour ingredients in mixing glass, add ice, stir till well cold. Strain into a chilled cocktail glass with Orange Zest expressed and smacked Mint Leaf.
The photo by Cristina Stephan
For the Love of the Craft
By Adam Rains
March 2015 I The Las Vegas Food & Beverage Professional 5
what’s
BREWING?
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director 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
March Beer Festivals
Two fests are on tap for the month of March. First up is the Brews Best on March 14 from 1-6 p.m. Take note that it is relocating from Lake Las Vegas to Town Square. Tickets are $30 for unlimited sampling of nearly 100 local and regional beers, a beer mug, tasting guide, live music and access to dozens of restaurants within Town Square. Proceeds benefit New Vista Community, an organization that supports programs for intellectually challenged adults & children in the Las Vegas area. To purchase tickets and for a list of breweries, visit brewsbestlv.com. On March 28 from 3-7 p.m. (1 p.m. entry for VIP) is the Boulder City Beerfest, held at Wilbur Square Park in the heart of the historic city. The park is located just two blocks from Boulder Dam Brewing, which is where you can buy tickets in advance for $45 for VIP or $30 for general admission ($45 at the door). The only beerfest currently held in Boulder City, it will have more than 20 breweries pouring close to 100 beers, live music, food for purchase from six gourmet food trucks, brewers games and homebrewing demonstrations. For more info, a list of breweries or to purchase tickets, visit bouldercitybeerfestival.com. Tickets are also being sold at Khoury’s in Henderson.
was somewhat difficult was determining each beer’s style, as the tasting was completely blind. General Manager Jeff Urbanski and Co-owner Corey Coleman and all of the Shakespeare’s staff did a phenomenal job getting the nine samples out in a timely fashion to the gathered horde and tallying the results quickly. The overall winner was Joseph James, coming in first with its Milkshake Stout, which was fitting as this beer was a collaboration brew brewed with Jeff and Corey; Bad Beat took second with The Heater, a pepper spiced stout; third was Joseph James with Red Eye Coffee Stout; and fourth place went to CraftHaus for its Tweaked Resonate, a brett sour raspberry saison. To my knowledge, this is the first time an event of this type has taken place in Nevada since Great Basin and Holy Cow held a similar competition in the 1990s. Hopefully it’s the first of many and judging from the turnout, Southern Nevadans are hankering for more.
Photo is courtesy of Jeff Urbanski of Shakespeare’s Grille & Pub
Two New Breweries Open in Las Vegas
Photo is courtesy of Hop Nuts
Representatives from Henderson breweries share honors in presentation of inaugural Henderson Smack Down trophy
First Henderson Smack Down a Rousing Success The first ever Henderson Smack Down, a tasting competition of Henderson breweries, was held at Shakespeare’s Grille & Pub on Jan. 22. It was fitting that it was held at Shakespeare’s as it has been one of the biggest supporters of local breweries. It turned out to be an extremely successful and popular event, drawing a crowd of 245, so large that after the inside was filled to capacity an overflow area in the Pub’s outdoor patio was also packed with beer fans. For only $5 participants got to taste nine different beers of varying beer styles from Bad Beat Brewing, CraftHaus and Joseph James. The scoring was quite simple; we were given a scoring sheet and rated each beer on a scale of 1 to 5 and also picked our top three. What 6 The Las Vegas Food & Beverage Professional I March 2015
Hop Nuts Owner/Brewmaster Kevin Holder and Assistant Brewer Carlo Zoppi Photo by Joe Urcioli
Hop Nuts Brewing held its soft opening on New Year’s and word of mouth, social media and coverage from local media has been drawing in a steady stream of customers ever since. A lot of those enjoying the new brewpub are locals from the neighborhood. Hop Nuts is located in www.lvfnbpro.com
the 18b Las Vegas Arts District at 1120 Main St. just a block south of Charleston, which happens to be the very same one that 34-year-old Owner/ Brewmaster Kevin Holder grew up in and where he has lived since 1992. Of course the beer is the main reason to show up here, and pouring during my visit were a 4.5% Golden Ale made with wheat and crystal malt, 6% 18b Pale Ale, 7.4% IPA and 8.5% Imperial Stout loaded with 75 IBUs and strong, bold notes of espresso, chocolate and roast. Kevin plans to have seven staples, three seasonal and will support the other local breweries by having rotating guest taps for local brews. Future styles will include a porter, hefeweizen and amber ale along with some barrel aged beers thrown into the mix. Kevin honed his brewing skills as a homebrewer (and won a Best of Show competition); apprenticed at Tahoe Mountain Brewing in Truckee, CA and at Migration Brewing and BridgePort Brewing in Portland, OR; and took classes on yeast at White Labs in San Diego. Kevin says the name of his brewpub has a double meaning: “We’re nuts about hops and hops look kind of like nuts.” In fact, Kevin says when designing his recipes he begins with the hop bill first and then thinks about which malts to use. The place has a cool vibe with a long wood bar and windows from which you can spy the American-made 7-barrel Practical Fusion System; and while a kitchen is not in place yet, several restaurants in the area offer delivery. A chalkboard above the bar lists beers on tap with ABV and IBU strengths. Soon there will be monthly cask-beer events, weekly live music shows and brewery tours. Now with the ever-flowing good beer, Hop Nuts is giving us yet another reason to head downtown. Hop Nuts is open Sun.-Thur. 2 p.m.-2 a.m. and Fri. & Sat. 2 p.m.-4 a.m. 1120 S Main St #150, Las Vegas, NV 89104 702-816-5371 www.hopnutsbrewing.com
Photo courtesy of Old School Brewing Company
Across town at Durango and Desert Inn across the street from Desert Breeze Park, Old School Brewing Company has taken over the former space of Graziano’s Pizza. Owner/Brewmaster Jim Wilson www.lvfnbpro.com
Top 10 Burger & Beer Joints
One of my readers (yes, I have slightly more than one) asked me to compile a list of great burger restaurants that offer a quality craft beer selection. Here is my list in alphabetical order: Anthony’s Gourmet Burgers and Brews at M Resort, B&B Burgers and Beer at The Venetian, BLT Burger at Mirage, Bachi Burger (two locations), Burger Bar at Mandalay Bay, Gordon Ramsay BurGR at Planet Hollywood, Holsteins at The Cosmo, I Love Burgers at The Palazzo and Town Square, Smashburger (several locations, serves local beer) and Umami Burger at SLS. As always, if you have any suggestions or comments, please email me at bob@lvfnb.com. should be a familiar face to the beer community, as he was previously the brewmaster at Barley’s. When I visited in late January Jim’s beers had only been pouring for a few days. All are easy drinking sessionable beers and are clean and well done right out of the gate. During my visit I sampled Homeroom Hefeweizen (Bavarian style), Pale Ale 101(English style) and Varsity Vanilla Porter (malty sweet with Madascar bourbon vanilla beans). The name of the beers and pub suggest a school theme, but Jim says it also refers to his love of “old school” hot rods and the fact that both he and his son were home schooled. The brewery has a custom designed 15-barrel system with three primary fermenters and five serving tanks. Jim plans to rotate his beers constantly and says, “The only constant will be me and change. You’ll be able to come back in a month and find different beers and different items on the food menu.” Speaking of the food, comfort favorites
with a twist are the norm, such as a Roasted Beet Grilled Cheese enriched with five different cheeses and Corn Dog made with bratwurst cooked in beer and tempura battered using Old School’s Pale Ale. The atmosphere is as Jim intends it to be, a public house environment that is a relaxed and comfortable place to hang out with friends without loud music. Several windows provide natural lighting to help brighten the mood. There’s also plenty of room, with total seating of 190 including room for 83 in the pub. Old School is open any time you want to stop in, 24/7. Jim says this location is the first of four breweries he and his partners will be opening in the Vegas Valley. 8410 West Desert Inn, Las Vegas, NV 89117 702.BREWPUB oldschoolbrewing.com
As always, great beer happens in Vegas!
March 2015 I The Las Vegas Food & Beverage Professional 7
West Eats East—Japanese Food & Beverage in America
By K. Mike Masuyama Ph.D. Mike Masuyama is a bi-cultural science-technologybusiness consultant.He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles. “Ask Doctor Sake” was his last series in this journal.
Today our market is full of diverse food and beverages brought originally by the immigrants from all over the globe. Many of them have been integrated into our daily eating, while some of them remain within the respective ethnic boundaries. As a reason or cause always exists for the things that happened, are happening and will happen, the move beyond the boundaries appears to be in large part due to the blending of people and cultures, acceptable taste and convenience in a process of assimilation. Pizza is a good example. This flat non-raised dough, baked food is popular all over the place in the West and also in the East with different shapes, ingredients, flavors and names. Pizza appears to fulfill such prerequisites for spreading among us. Another example is Chinese food. It is accepted by most of us for the same reason, and with more varieties and lower prices. Japanese food, on the other hand, may be a little bit different in regards to its integration into our market. As a matter of course, Japanese food was brought by the immigrants since the turn of 20th century, but stayed within its ethnic boundary until the end of WWII, 70 years ago. Then GIs and occupation military personnel brought back Sukiyaki and Tempura along with hot sake, which stayed as exotic items to remember the good days overseas for some time. As diversifying our values and living in the 196070’s, our concern started focusing on health and longevity, and looking for ways to attain our goal. We found Japanese food to be likely liable for skinny, hard working, less in chronically malady, and long living. Eating
Traditional yet New Perfect Soy Sauce Flavor without the Color! A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods www.whitesoysaucefood.com 8 The Las Vegas Food & Beverage Professional I March 2015
rice, fish, vegetables and an omnivorous diet was regarded as good for us. As in Asian food, the Japanese is likely different from the Chinese in this regard. It was not due to the campaign or promotion by Japanese food companies or government agencies, but due to our consumers’ interest. Many people started seriously learning how to use chopsticks, soy sauce and rice for their own benefit. To business, it was also an opportunity to bring about new revenues at higher prices at restaurants and retail stores. In this series, I will bring about the knowledge of Japanese food-beverage regarding its history, culture, the current status and potential use from my trans-cultural background from Japan to America. I hope my series will give you the updated information and background of the subject for pleasure as well as business. I will start from the reason or origin of this food and beverages trend, its current status both in America and Japan, and move on to each item and its characteristics, food business, and new potential or still not-well-known things in our market. Let’s start eating it. The West eats or drinks the East, here, particularly of Japanese food and beverages. The reason or background for it is not solely with the exotic or mysterious nature of them but an idea of the macrobiotics, in my theory. An idea of the macrobiotics started in Japan originally from “eating brown rice and vegetables,” which sustained healthy, long living. Japanese were omnivorous and were also encouraged to be herbivorous under the influence of the Buddhism religion. To be more precise, rice and vegetables were staples for most of the population, farmers, to maintain the so-called the rice economy at that time, which the governing class, Samurai, encouraged farmers to practice. Ordinary people ate grains, legumes, fruits and vegetables, and their products like Tofu, Umeboshi, Natto and others, which I am going to elaborate on later. Fish, shellfish or any edible matter from the river, lake and sea, fresh or dried or salted, was a major animal protein because fish or shellfish did not have four legs, which had nothing to do with food restrictions or taboo by the religion. A chicken appeared alright to get eggs and flesh after it had aged because it had only two legs. Yukikazu SAKURAZAWA adopted this idea and combined with the Chinese yin-yang concept to make his Zen Macrobiotics theory under his altered name of George OSAWA. His ideology was to be healthy and peace loving by a herbivorous diet in balance with meditation. He believed meat or flesh from four legged animals stimulated the mind of competition or fighting. He promoted the theory in France and America before and after WWII. His theory was welcomed by people who sought something alternative and a peace loving mind. In our market, those who tried to diversify the values like good Hippie people recognized this theory as one of the ways to attain healthy, peaceful living. Tofu has become one of the major sources to sustain their lives as a substitute of red meat. I think this macrobiotics idea is the foundation or simply a seed for recognizing the potential prospects of Japanese food and beverages. The seed grows in our changing market environments to become a trend, which is likely settling down as one of our eating. Sushi is a consequence today. www.lvfnbpro.com
FOOD FOR THOUGHT
By Les Kincaid 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 les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
Tip the Right Way When You Travel How much do you tip when you travel? For the average traveler, it probably depends on a number of factors: foreign or domestic travel? Hotel, restaurant or cruise service? No one wants to be perceived as being rude, nor do you want to be suckered into tipping twice without realizing what is included. And there are restaurants abroad and at home that prey on your ignorance. According to all the dictionaries, tips are something given voluntarily or beyond obligation usually for some service. What we experience, however, is the expectation of a tip, whether or not the service has been exemplary. In the United States, we are used to tipping in restaurants and taxi cabs. We tip for personal services such as deliveries, doormen, massages, manicures and hairdressing. If we live in a large city we generally tip between 15 and 20 percent. In smaller towns, 10 percent is often the norm but 15 percent is especially appreciated. However, when we travel, the rules change and if we are not aware of them, our experiences may be less satisfying and more expensive than you needed to pay. Generally, if you do some research before you go, you will find your traveling spirit more confident.
Some “tips” Don’t tip on the tax. Add up your bill without tax and then figure your tip. If you ordered wine through the suggestion of a wine steward or sommelier, add 10 percent of the cost of the bottle as a tip just for them. Don’t forget to give it to them directly if you have the cash or to mark it on the bill to go to them. If you are entertaining friends or for business, try tipping before you start being served. Look at the menu, see if an automatic tip will be charged, figure out an additional per person tip based upon menu prices and give it to your waiter before you start ordering. I have done this several times in Europe and in South America and the service couldn’t have been better. www.lvfnbpro.com
The hotel pool is a great place to offer small tips to the staff. You will probably get a better lounge location and maybe your desired “cold drink” will be brought to you quicker. Housekeeping staff should be tipped the equivalent of $2-$3 per person per night’s stay. I tip at the beginning of my stay so the housekeeper knows I appreciate a clean room. TIP is supposed to mean “To Insure Promptness.” Sometimes giving it before might actually do that in the end. In Europe, tipping isn’t automatic or as generous as in the United States. In restaurants, 5-10 percent is the norm, but of course if someone was particularly attentive, you can give more. Check the restaurant bill. Often the gratuity (15 percent) is figured with the total and it will be stated at the bottom of the menu. A couple of extra euros is appreciated if the service has been outstanding. In France, gratuity is sometimes not included (service non compris or s.n.c.), so tip 5-10 percent by rounding up, or leave the change from your bill. It’s best to hand the tip directly to the waiter rather than leaving it on the table, especially in busy restaurants. In Austria, Belgium, Denmark, Iceland, Germany, Netherlands, Norway, Sweden, Switzerland and the United Kingdom, in particular, you should be discreet and well-mannered and say the total number of euros you’d like the waiter to keep (including his tip) when paying. For instance, if the bill is €75, you hand him €100 while saying, “€85.” You will have €10 returned and he has his tip. If you are paying by credit card, the rule of thumb is to pay the tip in cash so you can be sure the wait person receives it. If the service is bad and you have the choice what to tip, it is considered poor manners
not to tip something. Five percent is the minimum. Be sure if it has been a really bad experience that you let the manager know the trouble discreetly, not bringing attention to yourself. Loud and boisterous is not looked upon well in restaurants and is often the catalyst for the “Ugly American” moniker. For taxis in the US the standard is 15 percent, but in Europe tip 10 percent or round up the fare and you should be alright. Tour guides expect something extra. At the time of booking your tour, ask the company if gratuities are additional. If they are, plan on a euro or two, depending on the tour’s length (private tour guides should get more). At hotels, a euro or two per bag is generous for the porter. For the room maid, a couple of euros at the end of your stay is appropriate if your room was kept clean. I have found that if you give the tip on the first day, the service you receive is friendlier the rest of your stay. Public restrooms in Europe are rarely free. If you see a plate with a coin in it, match whatever that coin is. The attendant may be there handing you a towel or soap. About 30 euro cents is an appropriate tip for him or her.
ASIA While for some protocols, each Asian country has their own, tipping is fairly uniform across the region – there isn’t much of it done. But as in any sweeping generalization, there are exceptions. Bangkok: If you are in an establishment that is more westernized, then tip as you would in the U.S. or in Europe. If it caters mostly to locals, then a tip is not expected. I have yet to see someone turn one down though. Tips are especially expected for massage services and 15 percent is common. Some upscale restaurants will add a 10 percent service charge to the bill. If not, waiters will still expect a tip of 10 percent given directly to them. However, if you’re eating at a restaurant catering to locals a tip is not necessary.
March 2015 I The Las Vegas Food & Beverage Professional 9
Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Senior Learning Design Consultant for MGM Resorts University. Check out her website at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. Email: alice@lvfnb.com
How About Some Green Wine for St. Patrick’s Day? With St. Patrick’s Day
coming up on March 17th, it’s time to prepare for all the green festivities! Everything from green clothes and accessories, to green food and the classy green beer, it’s all green all day long! But what about if your taste buds prefer wine over beer, then what? How about a wine that isn’t exactly the shamrock green color, but has a slight green tint and its name translates to “green wine”? I’m talking about Vinho Verde, from the Vinho Verde (DOC) region in northern Portugal, which neighbors Porto to the southwest, and Douro to the east.
to it, which can pleasantly surprise and intrigue an unknowing consumer. Is the name of the wine Vinho Verde because it is green? Ironically, this wine is not green, other than a slight visual tint that might be due to the light yellowgreen color hue. The translated name of “green wine” actually refers to the fact that this wine is sold with the intention of early consumption (within 1 year of harvest). The wine is meant to be consumed very young, and thus the keyword “green.” Is Vinho Verde the name of the grape the wine is made out of too? Actually, the wine is made from a combination of locally grown, domestic grapes that are not as well recognized in the United States, such as Loureiro, Trajadura, Pedernã, Alvarinho, amongst a number of others. Does the Vinho Verde region only make white wines?
The demand for this wine in the United States has more than tripled in the past decade, with more than 5 million bottles of Vinho Verde in 2012 (Portugal Global Trade and Investment Agency). Here are a list of some questions that you might have regarding Vinho Verde*: So what makes this wine so special? There are a few characteristics that make this wine unique, one being that it is a wine meant to be drank at a very youthful state. In addition, the wine has a slight effervescence
No, as a matter of fact, Vinho Verde makes red wines as well, and up till the past 30 years, the majority of production in the region was an effervescent, dry red wine with low alcohol. The white wine was initially made slightly sparkling by a secondary malolactic fermentation which produced carbon dioxide. In the past few decades, however, with the onset of bulk production for exports, the wine is injected with carbon dioxide and malolactic fermentation is halted. Traditionally, the wine is also dry, but in order to appeal to export markets, many commercial labels choose to add sweetness to their wines, so be aware when you purchase locally! Regardless, Vinho
10 The Las Vegas Food & Beverage Professional I March 2015
Verde should be consumed within 1 year of harvest for both red and white versions, though the white wine version is more common in the United States. What does it taste like? The Vinho Verde white wines are typically very light bodied, with high acidity levels, and a low alcohol level (around 8-10%). Depending on the region it is produced in, the wine characteristics may vary in body, alcohol, acidity, etc., but wines designated as Vinho Verde DOC cannot exceed 11.5% due to local regulations. Where can I buy this wine? Lucky for you Las Vegas locals, Vinho Verde is a fairly common wine in your specialty wine shops such as Total Wine and More. A quick search revealed quite a few brands to experiment with and try. The great news is, you can purchase a bottle for an average of under $10! Hopefully this introduction to “green wine” has piqued your interest and you immediately go out there and buy some to try! Not only is it an easy-drinking wine to consume by itself, but it is also great with light foods such as seafood or light salads. Have a wonderful St. Patrick’s Day and remember to drink responsibly!
Cheers~! Alice *content sourced from the Oxford Companion to Wine, 3rd ed., 2006 www.lvfnbpro.com
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Chef Talk
More Than You Ever Wanted to Know About Cod
I
just finished reading a third book by Mark Kurlansky. I recently was introduced to his writing in which he finds a topic and researches and writes about it further than anyone I have ever read. The first book I read was 400 pages about salt. The second I read was about the Basque people and the last I read was about cod. They may seem like 3 completely different topics, but I can see how after researching one topic it led to the other two. Cod was the first book which led to The Basque History and that led to writing Salt. Of course Cod could easily lead to the Basque since they were one of the earliest fishermen for it. Their cod fishing followed the Vikings who started fishing in the year 985 after Erik the Red was expunged from Norway for murder and while on their travels to Iceland found an abundance of cod to catch. The Basque people, from Northern Spain and Southern France, were very affluent at the time they started cod fishing in the year 1000 when they, the foremost whalers in the world, found cod while hunting in Newfoundland, Canada. The fish would not stay fresh on the journey back so they found that by dipping the fish filets in salt and letting them dry out they could preserve them until they returned home, hence Salt Cod. There are10 families and 200 species of cod in the Northern Hemisphere, but fisherman focus on 5 varieties. Atlantic Cod, Haddock, Pollock, Whiting and Hake are the common varieties that are in demand. As over-fishing has occurred, the Pacific Cod has emerged as another variety readily available. Cod should have survived without any shortages due to the fact that they eat anything, including young cod, since they swim with their mouths open. We know this is not true as there have been many occurrences of cod shortages throughout history. One of the many events that occurred due to cod is the invention of flash freezing. A gentleman named Clarence Birdseye dropped out of Amherst College in the early 20th century due to lack of money to pay for school. He took his wife and young child up to Labrador in Northern Canada to trap furs. While there he found that by dipping his summer vegetables in a brine solution and letting them be exposed to the Arctic winds his produce remained “fresh frozen” throughout the winter. His family was the only ones eating “fresh” vegetables all winter long. He realized that he had something and moved to Washington DC to work with the U.S. Fisheries Association. He had concerns that icing fish led to an increase in bacterial growth as the ice melted. This took him to Gloucester, MA where he realized with a fan, a pile of ice and a bucket of brine he could recreate the environment from Labrador. This led to the frozen food industry that we have today. Birdseye was a forward thinking man and in his lifetime was granted 250 patents. Prior to 1945 people from any country could fish anywhere in the world, but President Truman signed a law to protect oil production offshore; the wording of it also included any natural resource, including minerals, that are found on the continental shelf. This was the first time any country had ever owned a continental shelf. South America was soon to follow but this upset Europeans, which were the big culprits in fishing in other countries’ domains. Iceland was the first country to enact fishing borders at 4 miles in 1950, but then expanded them to 12 miles in 1958, and they extended it to 50 miles in 1972. This was finally extended to the current 200 miles in 1975.
12 The Las Vegas Food & Beverage Professional I March 2015
By Chef Allen Asch Feel free to contact Chef Allen with ideas for comments or future articles at allena@unlv.nevada.edu Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
The next major change in the industry came in the 1950s. During the war there was very little fishing being done so when the war ended there was a great abundance of fish in the ocean. This led to the “Factory Ships.” These massive ships were 450 feet in length and had a 4000 ton capacity. These ships were designed to catch fish, butcher them and then freeze them on-site. This changed the industry from day or two-day fishing to much longer times at sea.
Cod Facts
• A 2 ½ foot cod can produce 3 million eggs in one spawning while a fish 10 inches longer can produce 9 million eggs. • The reason that cod are so much more plentiful in New England areas rather than more northern regions is that eggs will hatch in only 10 days at 47 degrees, while at 43 it takes 14 days and at 39 degrees it takes up to 23 days to hatch. The warmer weather which allows them to hatch earlier gives less time for predators to eat them. • Largest on record 211 pounds I always wondered who thought to eat the first lobster and it was in New England in 1622 when the settlers were forced to find food to eat since all of the cod caught was sent back to England. • 1990s meat consumption in the United States was 233 pounds per capita while fish was 4 pounds. • Fish is said to have cardiovascular benefits, can prevent/control high blood pressure, assist with blood clots and can be used as a cancer protector.
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26th Annual Splendor in the Glass Wine & Beer Tasting Vegas PBS Fundraiser at Westgate Las Vegas Photos by Bryan Kuhl
RECIPE BOOK REVIEW
Bob’s Red Mill® Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes is a must-read for anyone living a gluten-free life whether because of celiac disease, an array of allergies or a variety of other health reasons. Camilla Saulsbury, an award-winning recipe developer and bestselling author, has created recipes that showcase the health benefits of a gluten-free diet. The recipes are clearly explained, easy to follow and include helpful tips and cover breakfasts, soups, stews, salads, main dishes, breads, muffins and desserts. Also included is a primer on how to use gluten-free grains, dairy products, spices, nuts and legumes. www.robertrose.ca/book/bobs-red-mill-everydaygluten-free-cookbook
ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com
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March 2015 I The Las Vegas Food & Beverage Professional 13
By Bob Barnes
WHAT’S COOKING?
Bob Barnes is a native Las Vegan, editorial director 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
photo courtesy Todd English P.U.B.
Todd English P.U.B. Celebrates Five Year Anniversary and Introduces New Menu Items
of hundreds of the world’s most unique, finest premium whiskies. Held on March 13 from 5:309 p.m., the Show will be followed by a gourmet dinner catered by the Wynn/Encore’s executive chefs. Several ticket packages are available, and for the first time The Enthusiast Ticket for admission to the Nth Show only, will be offered for $395. For more details and to purchase tickets, visit www.universalwhiskyexperience.com.
Todd English P.U.B. Buffalo Chicken Lettuce Cups
Todd English P.U.B. at Crystals in CityCenter,
from the four-time James Beard award-winning chef the pub is named for, has been serving up its version of elevated pub food with an equally elevated beer list since its opening in 2010. March 13-17 the P.U.B. will combine a celebration of St. Patrick’s Day with its anniversary and will serve a special themed menu of Irish fare such as corned beef and cabbage sliders, Guinness stout pie and a corned beef and cabbage platter. I was treated to a sampling of the menu, including several new items introduced a few weeks prior to the aforementioned celebration. Many of the menu favorites remain, such as Iceberg Wedge (with an unusual twist of placing the ingredients of bacon, avocado, tomato and egg underneath the wedge), Ahi Tuna Tartare served on crispy fried wonton crackers, Brown Butter Lobster Rolls, Duck Buns (shredded duck, chopped scallions, cucumber raita and hoisin sauce), Bangers & Mash featuring house-made bologna and pork & chicken sausage, Fish & Chips and the unique and delicious Bread Pudding enhanced with white chocolate and Cap’n Crunch. The new creations include Pork Belly Sliders with a sweet and tangy Jack Daniels glaze, P.U.B. Reuben topped with sauerkraut and melted Swiss cheese, Shrimp Scampi in a lemon butter sauce topped with diced tomatoes and roasted red peppers, P.U.B. Platter (a traditional Ploughman’s Platter), Shrimp n Grits served with a cheddar cheese and house-made tasso, Southern Chicken n Waffles with sweet and spicy chipotle maple syrup, BBQ Meatloaf with bourbon BBQ sauce and Buffalo Chicken Lettuce Wraps with blue cheese dressing. An up-and-coming rising star in the kitchen is Sous Chef Kenzee Schuessler, a 22-year-old Wyoming transplant who headed to LV for culinary opportunities and studied at the Art Institute of Las Vegas. The chef staff is valued enough to give input, and in fact, the new Buffalo Chicken Lettuce Wraps was Kenzee’s idea. As a beer guy, I was extremely pleased with the expansive selection, which covers most beer styles and includes several unique and exquisite brews you don’t find on every menu, such as the English J.W. Lees & Co. Harvest Ale, a barley wine aged in a Lagavulin Islay single malt Scotch whisky cask. Here’s to another five years and more. If you haven’t made your way there yet, or if it’s been a while, there are several reasons to do so, including a happy hour twice daily from 3-6 p.m. and 10 p.m. to midnight with 1/2 price pints & wines by the glass, $2 Wings, $3 Oysters and $3 Sliders.
Nth 2015 Ultimate Whisky Experience at Encore March 11-14 The 5th annual Nth 2015 Ultimate Whisky Experience being held at Wynn/Encore is one event any true whisky aficionado should not want to miss, and it’s a great value, as nothing but rare and very high end whiskies are poured, some that retail for more than $300 a dram. Events include master classes with discussions and tasting flights of rare and premium whiskies; whisky pairing dinners at Joel Robuchon and Twist by Pierre Gagnaire; and the main event: the Nth Show---a grand tasting 14 The Las Vegas Food & Beverage Professional I March 2015
Rockhouse Rocks the House at The Venetian Rockhouse proudly proclaims itself as the ultimate dive bar, but seems to have two identities. By day it’s a sports bar with 83 TVs; entertainment in the form of classic arcade games, beer pong, foosball and pool tables; and a killer view of the Strip from its balcony. By night it livens up with mechanical bull riding, live DJs, drinking games and a view of the erupting Mirage volcano across the street. Deals abound here, a bit surprising considering its prime location. A daily happy hour from 2 -5 p.m. offers 30% off apps and 1/2 off specialty cocktails; reverse happy hour Mon.-Fri. from 11 p.m.-2 a.m. has 1/2 off specialty drinks, $3 chicken tacos, $6 chicken nachos, $5 domestic drafts and $6 import drafts; the $20 “Kill the Keg” Mon.-Fri. from 2-9 p.m. with unlimited pours on selected drafts; and Taco Tuesdays—10 different street taco choices for only $1.50-$2. Speaking of the tacos, your choices are almost unlimited with a Build-UR-Own option, where you can select your protein, sauce, cheese, toppings and type of tortilla. Tables set atop beer kegs give a clue to one of this bar’s beverage of choice, which comes in varying shapes and sizes of 16, 24, 32 (bone), 45 (football), 64 (beer bottle), 88 (guitar) and 100 oz. The beer selection includes 12 draft and 17 bottle choices, including rotating local beers, which during my visit was Big Dog’s IPA and Tenaya Creek Hefeweizen. www.lvfnbpro.com
PR Spotlight
Solveig Raftery comes from a
long line of entrepreneurs and knew at an early age that running her own company was her destiny. She founded The Firm Public Relations & Marketing in 1993 and since has grown the company into a full-service public relations and marketing agency offering targeted and customized programs that generate results for clients in the fields of travel and tourism, luxury and retail, health care, and real estate and development. As President and CEO, Raftery is intimately involved in devising strategy and developing creative ideas for the company’s clients. She is responsible for The Firm’s growth and new business development and works closely with the executive team. Her take charge, no-nonsense personality, quirky sense of humor and boundless energy make for an interesting combination. As The Firm prepares to celebrate its 22nd birthday, we discussed the public relations industry and the history of The Firm with Raftery. How has public relations changed through the years? Everything now is immediate, which ties into the change of having everything digitally. With the ability to reach anyone at any time with cell phones, email and social media, it creates a sense of urgency that was not there before when we were faxing and postal mailing press releases. The audience has also changed. Media
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are everywhere with bloggers and citizen journalists sometimes having a larger impact than mainstream media. How has the focus of The Firm changed? We’ve learned a lot through the years, including what type of client is a fit for us, and what really doesn’t work. We’re fortunate to be at a place where we can be more particular on the type of client we’ll work with. We’ve also evolved into an extension of in-house communications and marketing for our clients. We focus on the bigger picture being strategic and bringing together all aspects of communication – internal, external, social. Our staff is smart and creative allowing them to develop great results consistently. Who are some of the clients The Firm has worked with? We’ve been lucky to work with some amazing clients throughout the years including World Wildlife Fund, Nevada Public Radio, Canyon Ranch Spa, Trump International Hotel Las Vegas, Macy’s and Motor Trend Auto Show. We’ve also worked with numerous food and beverage clients including Starbucks, California Pizza Kitchen, Tropical Smoothie Café, Three Square Food Bank’s Las Vegas Restaurant Week, Whole Foods Market and Ping Pang Pong at Gold Coast Hotel & Casino. What are some of the most recent successes for The Firm?
Two that come to mind are Three Square Food Bank’s Las Vegas Restaurant Week and Go Red Day with Scientific Games and the American Heart Association. We’ve been working with Three Square and the Restaurant Week efforts since 2011 providing expertise in managing, facilitating and coordinating interviews, in-studio cooking demos, photo shoots and on-site live television broadcasts. As a major awareness and fundraising initiative for Three Square, our strategic public relations campaigns have helped to ensure Las Vegas Restaurant Week is successful year after year. For Go Red Day, our efforts secured participation from more than 40 businesses in every corner of the Valley, and notable Las Vegas attractions such as The LINQ, Fremont Street Experience and ‘Welcome to Fabulous Las Vegas’ sign. Participants turned lights and signage red and included Go Red messaging to show their support and awareness of women’s heart health. Anything else you’d like to add? The Firm has accomplished a great deal in its 22 years in Las Vegas. Here’s to the next 22! For more information about The Firm Public Relations & Marketing, call 702739-9933 or visit www.thefirmpr.com, facebook.com/thefirmprandmarketing, or on Twitter @thefirmpr.
March 2015 I The Las Vegas Food & Beverage Professional 15
16 The Las Vegas Food & Beverage Professional I March 2015
www.lvfnbpro.com
By Heidi Rains
Up Front and Personal
Heidi Rains is a San Diego native, a wiz of a home
cook and brings life to the desert with a beautiful
garden. Her herbs have been tasted by many and used
by some of the top mixologists in town. She has spent
her whole life living, eating & working in fine-dining
restaurants, cocktailing & bartending on the Strip and she has a thirst for all things delicious.
Christine Hailey—Cocktail Server and Amateur Freedom Fighter
Nowhere is the disparity between the lucky and unlucky more apparent than in the great city of Las Vegas. It’s just too easy for newcomers to this city to become the classic cliche. Seduced by the nightlife, the video poker rabbit holes and the easy come-easy go money, we’ve all experienced some form of compromised Strip-induced decision making! But in this perpetual adult candy land complete with deliciously toxic low hanging fruits, there is at least one member of our industry who has not lost focus, Christine Hailey. Without knowing a soul in town, she arrived from LA with very limited funds, two babies under four and only a distant memory of spousal support. She kept her eye on the prize and finally landed a job cocktailing on the extra board at one the oldest Union casinos on the Strip. One of the most liked and respected employees, she moved up quickly and within a very short time was able to stash away her money and buy a beautiful home while keeping her children on the honor roll! While there are many questions that I could ask regarding nuance of service, I instead intend to get to the bottom of what we all want to hear…nitty gritty juicy Vegas Strip talk! From overnight childcare to dice pit brawls, Christine honestly answers some of our “front of the house” industry questions.
So you currently work for MGM Grand Resorts; how do you like it?
Speaking of friends, how do you feel about Industry peeps?
MGM is a great company. Working on the extra board for some other companies doesn’t allow you to have a life! I would be called to work last minute and was unable to refuse the shift, which instantly took me away from my kids. I was unable to take days off and had to be ready to come in at the drop of a hat. This was devastating to my children who had no concept of life on the extra board. Since 09, I’ve been lucky to work for MGM, which has a decent and common sense approach to on-call workers. They allow for days off, which in turn gives me more time with my kids. One of my favorite things about the company is the Employee Dining Room; let’s just stay, the higher quality of the food, the better standards of the casino.
When you work in some of the older casinos, you work with some people that have become jaded. Nevertheless, I try to always get along with fellow employees and bosses. While I’ve worked at five different casinos, the girls I’ve met at Harrah’s over 10 years ago have become my Vegas family. We’ve remained close & connected and have relied on each other for childcare and support. Many of us came here without our families and have really created close bonds. In general, Industry people are always the funnest and most interesting!
How has your experience in the service industry shaped how you interact with the general public? Well, since we give our all to provide excellent service, it starts to deplete what we have left for the general public outside of work. I save the real me for the guests, family and friends. www.lvfnbpro.com
Speaking of interesting, give me a few of your most memorable guest related experiences. Let’s start with a pleasant one! It was Christmas time and I was working at Mandalay Bay in the high-limit lounge. It was right after the economy fell and I got laid off my previous job. I served a man and his girlfriend a hot tea and a coke. I felt bad that we did not have the specific brand that he liked but he was nice enough not to give me a hard time about it. But what was incredible was that after talking with me and learning that I had two small children,
he randomly handed me $2500 in tokes. It’s something I will always remember and not only because of the monetary value but because of the kindness that he showed me. He didn’t run me around or make a big fuss about handing me the tip, he just gave it to me out of kindness. On the flip side, there have been some less enjoyable experiences. One night working the dice pit, a mother, daughter and son come up and started playing. I hand them drinks and said, “Thank you and good luck.” In response, the mother of the group says to me, “You know, you’re being ‘shifty’ and looking at my son.” I tried to ignore this and chalk it up to them being a bit drunk. Soon the daughter starts in with the same attitude and next thing I know I’m ducking blows and having to protect myself by grabbing the mother and shoving her under the dice pit. There really was no other option for me! Fellow cocktail servers and security got involved and of course 86’d the entire family. Wow!!! It just goes to show that no matter how hard you try to maintain quality service, no one is immune to random fisticuffs and crazy slang words being hurled at them!! Welcome to the world of cocktailing!!
March 2015 I The Las Vegas Food & Beverage Professional 17
Destination: Paso Robles Paso Is California’s New Cabernet Country
LVFNB Pro
recently had the opportunity to travel to California’s premier wine country – no, not Napa Valley – Paso Robles. Paso Robles has risen to the top of travel destination charts for its premium wine production, high-end restaurant scene and proximity to California’s pristine beaches. Of course we had to check it out for ourselves. The wine industry is certainly at the heart of the popularity of the region. The American Viticulture Area (AVA) consists of 36,000 miles of planted wine grapes, more than half of which are planted to red Bordeaux varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Hence the Paso Robles CAB (Cabernet And Bordeaux) Collective (PRCC) was born. Formed in 2012, the PRCC strives to promote the full potential of the Paso Robles AVA in producing superiorquality, classic and age-worthy Cabernet and red Bordeaux varietals to consumers, trade and media worldwide. We met with several members of the PRCC (there are 26 member wineries to-date) on our trip and experienced what makes Paso Robles such a wine destination for consumers and trade, alike. For our first experience, we didn’t even have to leave the hotel. The La Quinta Inn & Suites hosts a wine tasting reception every weekday evening in their wine room, which we happily participated in. This wasn’t like any La Quinta we had visited before, there was a definitive high-quality wine country feel throughout our experience here – a great locale for those looking to discover the wine region and rest-up in comfort. For dinner, we headed into downtown Paso Robles where we were faced with a number of gourmet food options to choose from. Thomas Hill Organics has maintained its prestige as one of the top restaurants in Paso Robles – and it
did not disappoint our palates or expectations. Executive Chef Christopher Manning prepared a menu using all fresh, locally grown and raised products. Our next day in Paso primarily consisted of vineyard and winery tours of PRCC members throughout the AVA. We started at Sextant Wines where we were greeted by Key Accounts Specialist, Ashlie Leslie. Ashlie poured a selection of Cabernets including their 2012 Kamal – its dense flavors of crushed blackberries and lively black currants made an immediate impression on the palate. From there we drove just a mile up the road to boutique producer, Red Soles Winery, where owners/winemakers Cheryl and Randy Phillips treated our taste-buds to delicious pours of their Cabernets. Next was DAOU Vineyards & Winery. Proprietor and Winemaker, Daniel Daou is the chairman of the Paso Robles CAB Collective and produces superior Cabernets from grapes grown on DAOU Mountain. In limited supply is their Soul of a Lion Cabernet Sauvignon – one to watch for and buy in stock. Just a few miles down the road from DAOU, you can find Le Cuvier Winery, where notable winemaker John Munch produces wines of unique style and depth. Our next stop was for a tasting of fine Cabernets from Chateau Margene, Parrish Family Vineyard and Cass Vineyard & Winery. We had the pleasure of tasting through these wines with Chateau Margene’s Owner/Winemaker, Michael Mooney; Owner/Winemaker of Parrish, David Parrish; and Partner of Cass, Ted Plemons. All three shared the firm belief that Paso Robles produces superior Cabernet Sauvignon and the glasses before us, certainly proved it. Each of the wines we tasted from these
18 The Las Vegas Food & Beverage Professional I March 2015
PRCC members spoke to the terroir of Paso Robles and the passion of the winemaker. If great wine and fun adventure is something you like to pair with your Cab, Ancient Peaks Winery is your answer. In addition to producing elegant and refined Bordeaux varietals, Ancient Peaks is the zip lining destination of the Central Coast. Imagine soaring over Merlot vineyards in the fresh central coast air – whether this occurs before or after you taste is up to you! Then purchase a bottle of their Oyster Ridge Cabernet Sauvignon for a quiet evening in. To end this second day of tasting, we headed to the newly opened Second Press Wine Bar & Eatery located on the City Park in downtown Paso. Chef William Ouderkirk prepared items pared with local wines. On our way out of Paso Robles to L.A., our last winery visit took us to Arroyo Grande and Laetitia Vineyard & Winery where we were met by Carmen Hickey, Hospitality & Tasting Room Manager who is also a member of the family who owns and operates Laetitia. Carmen walked us through a great tasting, even at 10 a.m., and we couldn’t resist taking a few bottles with us. It’s safe to say that Paso Robles has everything in store for the wine lover and foodie in all of us. One way to experience all of the above and more is by attending the Paso Robles CAB Collective CABs of Distinction events in May: Media/Trade events, May 5-7; and Consumer Grand Tasting, May 2. The Media/ Trade events will be filled with wine tastings of the current vintage, En Primeur tasting of the 2014 vintage, vintner panel discussion on Paso phenolics, interactive panel tastings and vineyard and winery tours of PRCC members. For more information and to reserve your complimentary Media/Trade ticket, visit pasoroblescab.com. www.lvfnbpro.com
At Thomas Hill Organics with Owner Debbie Thomas and friends
Le Cuvier Winery (lcwine.com) with Assistant Winemaker Clay Selkirk and Houston Smith (an old Las Vegas resident)
Tasting Room Manager Tiffani Morones (RedSolesWinery.com)
Winemaker Steve Martell and Ashlie Leslie (SextantWines.com)
A Very Special Tasting with David Parrish (ParrishFamilyVineyard.com), Michael Mooney (MooneyFamilyWines.com) and Ted Plemons (CassWines.com)
Thomas Hill Organics Bistro & Wine Bar (www.thomashillorganics.com)
Second Press Wine Bar & Eatery with Ryan Swarthout GM/Executive Chef (secondpress.biz)
Nightly Wine Tasting at La Quinta Inns & Suites with GM Victor Popp. Paso Robles (805-239-3004)
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DaouVineyards.com
Ancient Peaks Winery with Amanda Higgins VP of Sales & Marketing in the Tasting Room (AncientPeaks.com)
March 2015 I The Las Vegas Food & Beverage Professional 19
Brett’s BY
Showbiz Notes The Duck Commander Musical, based on the book The Duck Commander Family by Willie and Korie Robertson, will make its world premiere at the Rio’s Crown Theater April 15 with the rags-to-riches story behind A&E’s Duck Dynasty.
Ricky Martin’s One World Tour in North America supporting his 10th studio album “A Quien Quiera Escuchar” will start Sept. 15 in Las Vegas at The AXIS at Planet Hollywood. Peter Frampton is co-headlining with American rock legends Cheap Trick at The Joint inside Hard Rock Aug. 22. Diana Ross will perform a nine-show engagement at The Venetian Theatre April 1-18. Ja-Makin’-Me-Laugh starring Matilda and Patrick Murray at the D Hotel is a hidden gem with lifelike Jamaican comedy diva… Matilda taking control. Legends in Concert in its 31st year has a new talent lineup at the Flamingo: Leo Days debuting as Elvis; Katy Perry portrayed by Nellie Norris; Steven Tyler by Chris VanDahl; for the first time Elisa Furr playing Celine Dion; and Jason Jarrett continuing as Michael Jackson. ‘N Sync star Joey Fatone is the first guest celebrity joining Rock of Ages at The Venetian as the Bourbon Room owner Dennis Dupree through April 29. Chelsea Lately regular and author Sarah Colonna will debut in LIPSHTICK – The Perfect Shade of Stand Up at the Sands Showroom at The Venetian alongside Iliza Shlesinger May 2. Colonna’s book Life As I Blow It chronicles her stand-up journey. The annual DjangoVegas! concert June 20 celebrates gypsy jazz music and Django Reinhardt at downtown’s Historic Fifth Street School.
Santa Fe Station started weekly Boomer Wednesdays featuring free performances of the yesteryear hits.
Food and Beverage News The industrial-designed craft brewery Hop Nuts Brewing opened downtown at the Las Vegas Arts District. BARDOT Brasserie, James Beard awardwinning Chef Michael Mina’s new dining concept, has opened for dinner and weekend brunch at Aria. RHUMBAR at The Mirage renovated its outdoor patio and revamped the indoor lounge space with a white background and new interior bench seating. Off The Strip with indoor and outdoor seating opened at The LINQ and will debut the second floor Chophouse this spring. Mercadito at Red Rock is offering new daily menu items, an expanded lunch menu, updated hours and daily promotions like Ladies Night every Thursday. White Castle, which has 400 restaurants in 12 states, opened in the Casino Royale on the Strip. Lucky Foo’s Restaurant & Bar at 8955 S. Eastern Ave. has a brand-new happy hour menu offered daily from 4 to 6 p.m. The Buffet at Excalibur is a newly redesigned contemporary buffet on the Castle Walk with a full bar located next to six food stations and the dessert station as the focal point.
Yardbird Southern Table & Bar at The Venetian is new and has a rare 75-piece collection of John R. Hamilton’s black-andwhite photography. SLS Las Vegas opened the 24-hour Northside Café. Itsy Bitsy: Ramen and Whisky, an intimate Asian restaurant and bar, opens this spring at the base of The Ogden taking over the space formerly occupied by Wild.
20 The Las Vegas Food & Beverage Professional I March 2015
News About Town
The Las Vegas Convention and Visitors Authority is buying the Riviera that is celebrating its 60th anniversary this year and will close it. Tropicana Weddings, a full-service wedding venue, is partnering with the resort’s headlining show Raiding the Rock Vault to offer a Rock Star Wedding Package with lead vocalist and ordained minister Paul Shortino officiating. Foxtail Pool Club at SLS opens March 13 with a grand opening weekend April 24-26 featuring EDM stars Rebecca & Fiona, Steve Angello, and Erick Morillo. Clark County Parks and Recreation will introduce the first-ever Wacky World of Sports Saturday, May 2 at Sunset Park with a full day of oddball athletic competition and up to 500 teams.
WET Republic Ultra Pool at MGM Grand will open the new season Friday, March 13 and hold a two-day grand opening with resident DJ Calvin Harris and cake slinging DJ Steve Aoki. CHANEL Fragrance, Beauty and Sunglasses opened a boutique at The Forum Shops near the Festival Court. With the launch of eKey, guests at The Cromwell boutique hotel can enter their hotel rooms using their phone. From Denmark, Lindbergh menswear store has opened its first outlet in the United States at the new Downtown Summerlin with the Lindbergh Café on the lower level. The 25th annual AIDS Walk Las Vegas will be on Sunday, April 19 at Town Square with Penn & Teller as grand marshals. The 2015 Nevada Visitors Guide is available for free online and at area visitors’ centers. www.lvfnbpro.com
By LeAnne Notabartolo
leanne@goodforspooning.com.
Photo by Leanne Notabartolo
Renaissance Man or Mogul in the Making?
A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat. She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com
Unless you have been living under a rock, you know that the downtown Las Vegas area has had explosive growth, both in nightlife and dining. Most of the growth is happily targeted for locals instead of tourists for a change, and part of that growth is MTO. MTO (Made to Order) partners Ben Sabouri, Matt Moore and Johnny Church opened the downtown location on Main Street in October of 2013 and the newest location in Downtown Summerlin just prior to the holiday shopping season last year and couldn’t be happier with the reception their concept has received. Ben and the team at MTO realize that their location on Main Street makes it a “destination dining” option in that you CHOOSE to go there, you just don’t happen upon it like you do at the Summerlin location. I had the chance to sit and talk at length with Ben Sabouri at the downtown location and found him to be more than just the charming gent I had met on many occasions. He is smart, erudite and creative. He and Moore own several companies together, from construction and design to hospitality, and there is no end in sight to their expected growth. The two met three years ago, immediately clicked, and have been working together ever since. Ben was born in Iran to a US government employee and traveled the world with his dad’s job. He speaks several languages. His extensive travel as a young person made him adaptable and able to get along in any situation, so the hospitality industry is a great fit for him. Ben is a veteran of the Light Group (former COO), so when it comes to the hospitality industry, he knows his way around and he has plans for more. And as I talked with Ben, he pointed out details about the interior design, which he helped conceptualize. For example, he and partner Moore made all of the tables, including the communal table with the lathe as the pedestal. All of the wood, and many of the other pieces in the space, are reclaimed and/or repurposed. And the “Mogul” art piece as you enter www.lvfnbpro.com
was created especially for them. It took just seven weeks from signing the lease to opening the doors on Main Street. Ben gives a lot of credit to Tony Hsieh for leading the way and showing everyone exactly what downtown could look like. He admits, even with the success of other locally owned eateries, he was cautious, but knows they were lucky and in the right place and the right time. Timing being everything. When asked about the future of downtown he said it looked bright. More offices and contemporary living spaces are being built – literally across the street – and MTO is perfectly positioned to fill the new residents’ dining needs. Ben sees the landscape of downtown dining becoming more community oriented when asked about the future. Communal tables are popping up everywhere and he sees that trend not only continuing, but getting bigger. MTO really embraces the community dining concept with their pop up dinners held virtually monthly. These dinners are NOT advertised and sell out quickly. There are only 65 seats available. If you haven’t been to one, the next one is Sunday, April 19th (make your reservations at 702-380-8229). What you can expect is several chefs having fun in the kitchen together creating a themed menu. As a regular attendee, I have seen some incredible menus come out of the small kitchen and the most interesting thing is sometimes not the food, but the people you are sitting with. Every seat is full, you may end up sitting at a table with people you don’t know, but that is part of the charm and fun of the evening. If space is available ask to sit at the counter (my fave locale). You get a bird’s-eye view of what’s going on in the kitchen. That’s where you will find me. Ben leads by example and the MTO crew believes in the customer, first and foremost. In fact the first line of their employee training manual is as follows: “The Customer is why you come to work. If they leave, so do we.” When asked if there are plans for more locations of MTO or other concepts, he cagily said, “We are looking at multiple locations around the valley.” Hmmm. Of course I suggested my neck of the woods.
March 2015 I The Las Vegas Food & Beverage Professional 21
T
he foodie community has been gunning to pop bottles, contract sake fever and taste all that is grand ever since UNLVino’s spectacular 40th anniversary last year. Year 41 is right around the corner, and a small army is making preparations for thousands of guests to sip for scholarship in 2015. While you will see many friendly faces behind the booths and the bars, you won’t get to witness, or fully appreciate, what goes on behind the scenes to put on this historic food and drink spectacle. Events of this magnitude pose enough of a challenge for experienced professionals. UNLVino, for those who don’t already know, is planned and executed largely by students at UNLV’s William F. Harrah College of Hotel Administration. LVFNBPro got the chance to sit down with a few of UNLV’s finest. They shed some light on not just what goes on amidst the camaraderie (or chaos?) at UNLVino, but what it means to study hospitality and the art of creating memories. The experience certainly has its bumps along the way, but attracts a passionate group who aspire to take leisure, luxury and escape to the next level. “I knew that I thoroughly enjoyed talking to people, helping them out, and the idea of traveling…I realized that there was no other way I could go but Hospitality,” said Alexandra Hurtado, a senior. Hurtado is joined by Daniela and Mercedes Sanchez, whose high school experience inspired them to enter UNLV. “The summer before my freshman year, I was asked to go to an open house at Valley High School, home of the Academy of Hotel and Tourism [AOHT],” begins Mercedes, a senior. “It was in those classrooms where I found my passion for hospitality.” “I loved the idea of…attending one of the top hospitality colleges in a city thriving on hospitality!” added Daniela, a sophomore who also graduated from Valley’s AOHT program. Daniela and Mercedes are both at UNLV on scholarship, as well as
22 The Las Vegas Food & Beverage Professional I March 2015
serve on the executive board for the National Society of Minorities in Hospitality [NSMH]. “It was because of the scholarship that I decided to stay in Las Vegas for my undergraduate [degree],” Mercedes said. And this scholarship may very well lead her to stay in Sin City after graduation. “My goal after graduation is to either land a direct placement role in a Sales or Catering Department in Las Vegas,” she said. And while she has an end goal in place, she’s making the most of her college career to build out her managerial skill set. “My goal for after graduation is to make the college that gave me my top education in hospitality proud,” adds Hurtado, who is still refining her internship search. The career search is two-fold. Of course the students want to land a top hospitality role post-graduation, but the hospitality program is no stranger to the significance of work experience in this profession. Students must log 1,000 professional hours as part of the degree requirements. Students have many resources to help them through this goal, however. UNLV’s prime location and experienced faculty are key assets that students won’t find in too many other programs. “We are given many emails a day about open jobs, upcoming internships, hospitality-related volunteer events, and more,” said Daniela. “They provide students with all the tools they need to finish an internship and the 1,000 work hours.” “We are so fortunate to go to school where the hospitality playground is our backyard. A majority of my professors have or still work in the industry,” Mercedes said. “[They have] real life experiences to share with their students, and have connections throughout the Las Vegas Valley.” www.lvfnbpro.com
But those connections and experiences aren’t limited to Las Vegas. UNLV’s network spans, and takes students, across the globe.
fundraiser,” she said. “It just goes to show how passionate we are about it and how important ticket sales and donations are.”
“Two summers ago, I was blessed with the opportunity to study abroad in Switzerland, and take food and beverage courses with UNLV professors who have built long lasting relationships with various restaurants and wineries throughout Europe,” Mercedes said.
The students play critical roles in putting on the event.
“That is one college experience that I will never forget.” Mercedes’ experience has taken her on a domestic journey as well, allowing her to intern at the Aspen Meadows Resort Food and Beverage Department in Aspen, Colorado. She has brought back a holistic experience to build on her pursuits back in Las Vegas. It’s this kind of exposure that has allowed Las Vegas itself to innovate on an unmatched level.
“Cooking the hors-d’oeuvres or passing [them] out, showcasing the various wines…figuring out all the logistics and acting as liaison between all the vendors,” Daniela said, commenting on some of the many moving parts behind the scenes. “I am in the UNLVino capstone class as a student manager,” said Hurtado as she describes her role. “I am on the Southern Wine & Spirits team helping with the suppliers that will be at the 3-day event. As a class, and as a school we are all very excited for this long lasting tradition to happen.”
Daniela has also gotten to broaden her work horizons through UNLV’s connections.
While students have no shortage of to-dos to keep them busy, they make time to reach out to industry leaders attending the festivities. The event becomes mutually beneficial for students seeking jobs as well as professionals looking to recruit top talent. This is certainly the place to find both.
“It was at one of the hotel career mixers that I was able to start a relationship with Starwood Hotels and Resorts,” she said. “I have had an externship and internship through them in food and beverage.”
“UNLVino is a great chance for graduating seniors to network and to show off…the skills that we have been perfecting for the past four years,” Mercedes said.
When asked about some of the more stressful aspects of the program, the girls reverted back to the job search, as well as a class that emulates reality [food] TV.
When asked to sum up UNLVino, Mercedes reflects on the event’s success in shaping the city’s service culture, generation after generation.
“The most stressful and engaging class has been FAB 159. In that class we learn different cutting, cooking and pairing techniques,” begins Daniela. “Our final exam is very similar to what my culinary competitions look like: you are given a mystery basket, you cook the food in a way that displays as many techniques as possible, plate it with all 5 elements, and present it all within a certain amount of time.”
“This event brings the college together with the Las Vegas community. Whether it be by the community donating monetary values, services, or time, it all supports and helps future industry leaders!”
And while students enjoy these Chopped! And Iron Chef-like missions, the tests are meant to equip them with skills for the real world, where work experience reigns supreme in recruiters’ eyes. “The first day in my HMD 101 class I was told GPA did not matter. In the world of hospitality, it is your work experience that matters,” said Daniela. “The time commitment we have to make to work and school is more crucial in hospitality management than it is in any other major.” She adds that the hospitality major itself is a difficult path. “Many nonhospitality students believe hospitality to be an extremely easy program, the easy way out,” Daniela begins. “We don’t have crazy imaginary numbers to deal with in math, but the competition is enough to make you feel like you will never measure up.” Many of UNLV’s students apply for manager in training [MIT] programs at the various hospitality firms. They say that these programs are extremely competitive because the number of management positions available is significantly smaller than the number of students applying for them. UNLV recognizes this and continues to leverage its location and faculty network to connect students with potential employers. UNLVino has risen as a valuable asset to increase the school’s outreach. When asked about UNLVino, Mercedes sees UNLVino as a monumental facet of the school’s hospitality program, both for helping put students into school as well as advancing student success post-commencement. “UNLVino plays a huge role in the Hotel College, as this is our biggest www.lvfnbpro.com
These students appreciate, and encourage, your sips for scholarship. And as the event has provided for more than 40 years, there will be many sips to be had. UNLVino was cofounded in 1974 by the William F. Harrah College of Hotel Administration and Southern Wine & Spirits of Nevada, the two organizations which continue to sponsor it today. Over the past four decades, UNLVino has raised several million dollars for scholarships and other academic developmental needs of UNLV students. UNLVino is differentiated through unparalleled, hands-on student experiences at all levels of event planning, execution and promotion, as well as the impactful funds raised each year – all testaments to the celebratory weekend’s broader purpose – scholarship. This year, the 41st annual UNLVino will feature three days of events, for wine, beer and spirit enthusiasts, April 16-18, 2015. Nevada’s original wine festival will showcase an array of international beverages and continue Southern Wine & Spirits of Nevada’s mission to raise millions of scholarship dollars for students of UNLV’s William F. Harrah College of Hotel Administration. UNLVino will also continue its tradition of recognizing hospitality industry leaders with the Dom Pérignon Award of Excellence. The 2015 honorees include culinary icon Daniel Boulud and the “Godfather of Italian-American cooking” Chef Steve Martorano, as well as UNLV’s Presidential Advisor for Strategic Initiatives, Don Snyder. Bubble-Licious will take place at The Venetian Las Vegas’ Doge’s Palace Plaza on Thursday, April 16, from 7-10 p.m. Sake Fever will take place at Red Rock Casino Resort & Spa on Friday, April 17, from 7-10 p.m. The Grand Tasting will take place at Paris Las Vegas on Saturday, April 18, from 7-10 p.m. Tickets for UNLVino are now on sale at UNLVTickets.com. For more information, visit UNLVino.com. March 2015 I The Las Vegas Food & Beverage Professional 23
PRODUCT SPOTLIGHT At the Heart of Every Busy Kitchen Executive Development Chef of Major Products Chris Enright recently volunteered at Discovery Charter School in Newark, New Jersey to teach a group of 8-12 year olds how to cook. Chris demonstrated just how easy it is to create a simple salad using both the Major Mari Base Marinades and the Major Fruit Bases with only a few key ingredients.
huge flavor while being simple to deliver. A change in marinade can add a different flavor profile and extend your menu options exponentially,” commented Chef Chris. On this occasion, Chef Chris and the students prepared Piri Piri tacos using halal meat marinated with Piri Piri Mari Base together with a clementine citrus slaw made from napa cabbage, orange supreme, sliced red onions, cilantro and a clementine sour cream using the Major Clementine Fruit Base.
The collection of six students really enjoyed themselves and it was safe to say the afternoon was an overriding success, with another date pending for the early part of next year.
The dish, which takes minutes to create, is just one of hundreds of salad dishes that Major has developed in response to today’s quick and simple demand for food on the go. With ease of use and simplicity in mind, the range of Major Mari Bases lend themselves very well to being used in salads, sauces, burgers, soups, fillings, pizzas, rice and pasta dishes, sandwiches and wraps.
“It was a great afternoon and I’d really like to be involved again. The children were really well behaved and took everything on board, listening and making suggestions. The products work great with something so simple, as they add
The range includes 11 flavors from around the world from Tandoori and Moroccan to Barbecue and Fajita. Following the success of this year’s session, another demo class is being scheduled for the early part of 2015, and everyone at Major is really excited!
By Shelley Stepanek
St. Paddy’s Day Top Picks alongside the regular burgers, pizzas and sushi. Hours are 11 a.m. to 7 a.m., so you have enough time to drop in, even at the witching hour.
Moving to downtown, the Triple 7 Microbrewery at Main Street Station Casino will be sure to be a lively place. With five house-made brews plus seasonal specials served daily, there will be a special menu to go
Photo by Paul Schlismann
Let’s start out with JC’s Irish Sports Pub in the JW Marriott Las Vegas Resort & Spa. Starting at noon on March 17, clear till the “wee” hours of the morning at 12:30 a.m., there will be food & drink specials, plenty of Guinness & Jameson girls and yes, that strange colored “green beer” which only occurs once a year. A $10 cover includes a pint of beer or a Jameson shot. The special menu for the day includes Beef & Guinness Pie, Corned Beef Sandwiches, Fish & Chips and a large selection of appetizers. There will be a complimentary Guinness Irish Toast exactly at 4 p.m. All day live entertainment, including the Irish band Finnegan’s Wake. 221 N. Rampart Blvd. 702-869-7241.
Nine Fine Irishmen at New York-New York is a fast paced, full of spirit Irish pub that will have festivities throughout the day. The festival includes a parade through the hotel, a Guinness toast, Irish bands playing on a large stage on the Brooklyn Bridge, and multiple bars set up outside the bridge. The menu will add Fish & Chips, Shepherd’s Pie, Chicken Pot Pie and Lamb Stew, all of which will be on the menu from March 1417. The bars in the pub feature draught beers such as Smithwick’s, Magners, Harp and of course everyone’s favorite, Guinness. If your fancy is Irish whiskey, why just pull up a stool and order.
McCall’s Heartland Grill in the Stratosphere will be featuring live entertainment with no cover with the bands Mrs. Murphy’s Chowder from noon-5 p.m., and
24 The Las Vegas Food & Beverage Professional I March 2015
Shamrock Rising from 6-10 p.m. They will have Irish Nachos, and Corned Beef and Cabbage Spring Rolls, Black and Tan Beer for $5 and Irish Martinis for $7. Upstairs in Level 107 Lounge there will be Guinness and Jameson shots along with Irish food specials.
Cabo Wabo Cantina at the Miracle Mile Shops at Planet Hollywood will feature a St. Paddy’s Day Patio Party. Even though they are not Irish, they will be throwing a shamrockin’ patio party. There will signature margaritas with an Irish twist, along with green beer, shot specials and beer tubs filled with select import and domestic brews. And not to outdo themselves, but the Cray Horse III’s party at 3525 W. Russell Rd. will be a loud one. With an Irish theme and Irish drinks all day and night, make this your last stop before midnight.
www.lvfnbpro.com
Human Resources Insights
By Linda Westcott-Bernstein
Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures 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 retention and training programs designed for all levels of employees. Linda has recently published her self-help book entitled It All Comes Down to WE! with Author House Publishers. Her book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com Website: www.LJBConsulting.nett
Is a Culture Important? What Culture Does Your Organization Have?
T
o determine if our organization has a culture, we must first outline what culture consists of and what it actually looks like. I think many organizations believe that they have a strong culture, or may have had one at one time, but they have lost their moral compass due to inconsistencies in treatment, turning a blind eye to inequalities, and allowing unethical behaviors to establish the new standard of conduct with employees. Here is the definition I think best defines what Culture is made of… “Culture (noun) - The culmination of attitudes, customs, and beliefs that distinguishes one group of people from another. Culture is transmitted, through language, behaviors, and actions.” More aptly, culture is the thread that binds/holds all individuals together with a common set of values and hence actions. A solid culture is founded in good ethics such as respect, fairness, honesty, communication, consistency, and lack of bias. Employees can sense and embrace a sound culture because they are given the proper respect in the workplace, afforded the tools and training needed to do well in their jobs, and kept informed through solid communication to know and understand what the company stands for and believes
in. With these foundations present, individuals can establish a plan for how they will contribute and where they are going to be in the future. What does it mean to an employee if one place of work has a culture and another does not? On the surface, probably not that much. However, when certain codes of conduct or behaviors are not maintained, it can become noticeable over time what the outcomes or consequences are for not being included, liked, respected or “in on things.” Here are some examples of damaging and dangerous cultural environments. Survival culture - you notice that people are quick to pass the buck/blame, cover their assets, and keep their head down, when trouble is brewing.
HR
Question of the Month
26 The Las Vegas Food & Beverage Professional I March 2015
Hostile culture - when workplace behaviors such as aggression, anger, or even bullying are left unchecked and allowed to thrive, especially against certain races or genders. Club culture - characterized by separation of various factions/departments in the organization and a lack of communication. When only some are privy to information and others are deemed less worthy or valued. The finest organizations hold a Cultural philosophy that is founded in respectful treatment, inclusion, open communication, and yes, compassion for their contributors (employees). These organizations understand that actions speak louder than words, but that listening is also an essential tool for a workplace with a solid culture.
I would like your input to help drive the direction of my column starting in 2015. Please send your questions, concerns and share your thoughts on your human resources challenges via email to the following address. Send to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book (see brief detail above). Be sure to include your mailing address when sending your responses. www.lvfnbpro.com
The Bottom Line
By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.
Keeping Your Prices Honest...Not as Common as You Think as a general rule the only restaurants that should do this are those that appeal exclusively to a highly affluent clientele. If your target customer doesn’t typically look at the price when ordering, they’re not going to look much at the estimated price online either. For those restaurants catering to the other 99.9%, I would recommend posting your prices because your customers will find an estimated cost one way or another.
Monitor Your Prices on Online Review Sites
Law and ethics have an interesting relationship in the business world, and certainly in the restaurant industry. I’m talking specifically about price consistency [prices as they appear online vs. in the restaurant itself], where the opportunity to bend the rules remains ever-present. While many restaurant owners are push ing the boundaries to come across as more affordable on the front end, they will feel the consequences of lost volume and loyalty if the gap between perceived price and actual price grows too big. I became an alienated customer last week, when my bill totaled 50% more than I planned to spend. This restaurant’s ‘average price’ was listed around $30 in several online resources. $30 covered my entrée [nowhere near this restaurant’s most expensive items] and a side dish. No drinks, no dessert, and one appetizer split four ways. After tax and tip I spent $45 to leave just above the threshold of still hungry. The money wasn’t the issue. The food happened to be very good, and aside from small portion sizes, worth the cost. The problem was that everyone in my group felt cheated, like the restaurant lured us in with a $30 estimated price, and then used a bait-andswitch to make us pay $45 at the table. We will not be dining there again for a long time. Keep your perceived menu prices honest. Try the following tactics:
www.lvfnbpro.com
Keep Your Online Menu Up-to-Date The vast majority of potential customers look up a restaurant’s menu online before deciding to dine. Cases certainly exist where restaurants leave an outdated menu that lists phased-out items, or worse, old prices. Inflation and rising food costs inevitably lead to price hikes, but be sure to give your customers realistic expectations of what they need to pay. The difference of a dollar, or even a few cents, can be a deal-breaker for some customers, and ultimately will mean the difference between them becoming repeat customers. Not to mention what they will say to their friends if they felt like they were cheated out of a few bucks… Some restaurants choose not to include prices on their online menus. This topic could become its own article [and likely will in the future], but
Restaurant research is dominated by the Zagats and Open Tables of the world. While many customers will find your menu online, they will almost certainly use tools like these to look you up [or find you in the first place]. These resources each have their own methods for calculating average check: entree, appetizer and split dessert vs. entree and both split appetizer and dessert; 1 drink included vs. no drinks included, etc. Virtually none of them factor in tax and tip. The key is to keep your prices as consistent as possible across these platforms. It is also essential to be realistic in projecting what your typical customer would order. If you serve smaller portions and notice customers averaging 3-4 dishes each, it is imperative to reflect these findings in your estimated average check. Nobody likes to leave a restaurant hungry, and customers that feel like they need to cut back on the amount of food they order just to stay within budget will be hesitant to return. Additionally, your projections should properly reflect which ‘cost tier’ customers order from most often. Very few people will order the cheapest appetizer, entree and dessert on the menu, and customers will quickly pick up a restaurant’s attempts to hide higher prices behind singular low-cost items. Consider a tracking system that lines up items in each menu category from least to greatest and records the amount of each item ordered. The resulting visual is a bar chart that shows you where the majority of your customers will fall in terms of price point. In hindsight, the principles are quite simple. Be real about your restaurant’s prices. This may cost you in the short-term, but you will reap tremendous rewards over time by growing repeat customer revenue and word-of-mouth marketing.
March 2015 I The Las Vegas Food & Beverage Professional 27
American Culinary Federation Chefs Of Las Vegas Chapter Page
By Juanita Fryer
Juanita is currently a culinary student at UNLV, previously at CSN and is the ACF Chefs of Las Vegas liaison journalist working at South Point Hotel’s main kitchen in the garde manger department. Born and raised in Asia, she brings a unique view to this industry page! For inquiries and suggestions email Juanita.fryer@lvfnb.com
Many events are going on with the ACF chefs of Las Vegas chapter. Your attendance and support is always welcomed and appreciated. On a cold Saturday night at the Paris Las Vegas hotel, about 200 or more people gathered for a good cause, the 24th annual Chefs for Kids silent auction and gala. This yearly event is put on to raise awareness regarding the health and nutrition of children in schools. This black tie event, which was Italian themed with diamond encrusted plates and chandeliers that sparkled, dazzled this guest. As the guests entered the room that contained all the items to be auctioned off, hot hors d’oeuvres were passed. The items being auctioned were all graciously donated by people who care for the cause and what the Chefs for Kids organization does for the children. Once the silent bids were closed, we were all led to our tables. As each course was placed in front of me, each had unique flavors. Right before the dessert was revealed, the live auction began. Needless to say, this was a very successful night for a very good cause, and definitely a dinner to look forward to every year.
Laughlin’s Aquarius Casino Resort—a Sparkling Gem on the Colorado River Just over an hour’s drive out of Las Vegas is the small city of Laughlin. Within this city, a gem of a hotel that is called Aquarius Casino Resort, resides. Located right by the Colorado River, this hotel’s courteous nature and welcoming rooms encompass the beauty and solitude of being away from the busy lights and loud streets of the Las Vegas Strip. Within the Aquarius Casino Resort is the Vineyard Ristorante, where I had reservations for the only high-end restaurant in Laughlin, with a highlighted view of the Colorado River complemented by its romantic Italian-themed cuisine. From the savory Crab Stuffed Portabello, to the smothered Osso Bucco; from valet to hotel room to restaurant and till finish, this hotel has created a warm feeling of escape and relaxation for me and is definitely on my list of repeat visits. I would like to extend a thank you to the General Manager of the Aquarius, Sean Hammond, for welcoming The Las Vegas Food and Beverage Professional magazine to wine, dine and stay the night. 28 The Las Vegas Food & Beverage Professional I March 2015
www.lvfnbpro.com
Events
ad index Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 11
Audrey Dempsey Infinity Photo page 16 www.infinity-photo.com 702-837-1128
MARCH
March 17
March 1-5
March 24-26
NATIONAL SAUCE MONTH
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
St. Patrick’s Day
Exhibitors Expo Mandalay Bay CC www.exhibitoronline.com/exhibitorshow/2014/ index.asp
Pizza Expo Las Vegas CC www.PizzaExpo.com
March 24
BJ’s Restaurant & Brewhouse page 30 www.bjsrestaurants.com 702-851-8050
March 31-April 1
Con Arts Las Vegas www.conartslv.com 702-260-3320
ACF Chefs of Las Vegas Dinner/Meeting Gold Coast Hotel and Casino www.acfchefslasvegas.org
March 5-7
Natural Products West Anaheim, CA www.expowest.com/ew13/public/enter.aspx
NCB-Nightclub & Bar Show LVCC www.ncbshow.com
March 7
Annual Taste of Excellence World Market Center www.cdfnv.org/fundraiser.html
APRIL April 16
March 8-11
April 17
March 10-11
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
UNLVino Sake Fever Red Rock Casino www.unlvino.com
NvRa International Restaurant Show LVCC www.nvrestaurants.com
March 11-14
page 16
Major Products www.majorproducts.com 702-838-4698
page 25
Pie Hole www.pieholewhiskey.com 702-876-4500
page 31
The Spice Outlet www.thespiceoutlet.com 702-534-7883
page 11
Todd English P.U.B. www.toddenglishpub.com 702-489-8080
page 29
UNLVino www.unlvino.com 877-413-VINO (8466)
page 32
page 16
Deep Eddy Vodka www.deepeddyvodka.com 702-876-4500
UNLVino Bubble-Licious Venetian/Palazzo www.unlvino.com
Catersource Show LV Convention Center www.catersource.com
page 13
JCCNV www.jccnevada.com 702-428-0555
page 2
page 12
White Soy Sauce www.whitesoysaucefood.com
page 8
April 18
Universal Whisky Experience-Encore www.universalwhiskyexperience.com
UNLVino Grand Tasting Paris Las Vegas www.unlvino.com
March 14-15
Niigata Sake Festival-Niigata Japan enjoyniigata.com/english/03/niigata-sake-no-jin.html
Let’s Get Together at BJ’s! Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES® Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT
CENTENNIAL | 702-851-8050
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SUMMERLIN | 702-853-2300
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