The Las Vegas Food & Beverage Professional May 2010

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Serving the Service Industry

Volume 10, Number 5

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Food & Beverage Magazine of Las Vegas

VEGAS UNCORK’D BY BON APPETIT RETURNS TO LAS VEGAS FOR THE 4TH YEAR

Serving the Service Industry

Volume 10, Number 5

CONTENTS MAY 2010

Food & Beverage Magazine of Las Vegas

FORK

POUR

POOLS

MORE

F E AT U R E S Cover FROM LAST YEAR’S VEGAS UNCORK’D

PRESENTED BY BON APPETIT AT CAESARS PALACE GARDEN OF THE GODS POOL OASIS.

13 WSWA-WINE & SPIRITS WHOLESELLERS

ASSOCIATION RETURNED TO CAESARS PALACE AGAIN THIS YEAR WITH MANY MORE PRODUCTS INCLUDING JAPANESE SAKE FROM VARIOUS REGIONS OF JAPAN.

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16 GET READY FOR ANOTHER SHARE OUR STRENGTHTASTE OF THE NATION THIS JUNE 2. TO BE HELD AT THE PALMS RESORT INSIDE THE RAIN AND POOLSIDE OVER 35 OF THE FINEST RESTAURANTS IN LAS VEGAS WILL BE OFFERING A TASTE OF THEIR SPECIALS.

27 DO YOURSELF A FAVOR AND VISIT OUR LOCAL

RESTAURANT PARTNERS OFFERING AN ARRAY OF GREAT FOOD AND DRINK.

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IN EVERY ISSUE 4 6 11 12 22 24

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

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Fork & Pour Food & Beverage Magazine of Las Vegas

Serving the Service Industry

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

MAY 2010 Food & Beverage Magazine of Las Vegas

f Fork o r e h s i l es, pub m l o agazine H M e y g n a o r b e E & Be v d o s you! o e F m – o c r l e u & Po da – w a v e N , s eg a of Las V Mike Fryer .................................. Editor-in-Chief Rocky Parks .............................. Business Advisor George Fryer ............................. Photographer

Hot off the Grill!

VEGAS UNCORK’D presented by Bon Appetit is our cover this month as it returns for the 4th year to be held throughout Las Vegas.

We had a chance to meet with Barbara Fairchild Editor-inChief of Bon Appetit and review the upcoming Events connectd with Vegas Uncork’d. Barbara tells us “This will be the biggest Vegas Uncork’d yet . We are expecting 2,500 guests for the Grand Tasting poolside at Caesars Palace alone”. Don’t miss these culinary happenings and the great chefs putting them on …

WORLD TEA EXPO also returns to Las Vegas to be held at the Las Vegas Convention Center June 11-13.

According to WTE Founder and President George Jage “We will be co-locating this year with our partner Natural Marketplace opening up a great number of additional and exciting exhibitors for attendees.” World Tea Expo has been a great show for the Food & Beverage Industry to learn how to improve Guest satisfaction. For more information and to register for World Tea Expo: www.worldteaexpo.com

Editor-in-Chief Mike Fryer

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Photographer George Fryer

Associate Editor Bob Barnes

Contributor Jackie Brett

Contributor Les Kincaid

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

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

Contributor Chef Allen Asch

Contributor Tony Tsai

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ACF CHEFS OF LAS VEGAS APRIL DINNER-MEETING HOSTED BY THE NW CULINARY ACADEMY’S STUDENTS

PANEVINO RESTAURANT’S SICILIA WINE DINNER

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| HUMAN RESOURCES INSIGHTS

The Value of Diversity

BY Linda Bernstein

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

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

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f you were to look more closely around your neighborhood and within your workplace, you might more readily understand how our many different behaviors, customs, beliefs and perspectives have an impact on and enhance our lives and our environment. The next time you help a neighbor, take care of a customer or assist a co-worker, remember that it is diversity that provides us with insight on the world around us. By understanding what others believe, want and expect, we can better meet our and take care of their needs.

Diversity is about the different behaviors, customs and perspectives we each bring to this world. It’s about giving everyone a fair chance to succeed. Every one of us helps to create, shape and influence the lives of others as well as the environment by the actions that we take, the decisions that we make, and the perspectives that we share. Each of us must strive to accept the other’s differences and uniqueness. Even if you don’t fully understand those differences, you still can appreciate their purpose and how they contribute to the greater good.

Those good contributions include positive behaviors, such as courtesy; like holding a door for the person coming through behind you. And customs, such as recognizing another’s need for individual expression; like tolerating the observance of special customs at certain times of the year. And finally, perspectives, such as how things could be done; like trying new ways of doing things instead of closing our minds to the idea or concept because we don’t want to understand.

Diversity is also reflected in the fact that our neighbors (and co-workers) celebrate other holidays and

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follow different beliefs. Some dress differently than us or eat different foods. Isn’t it amusing that our children may play innocently together without a thought about those things that may make us different - while many of us allow those differences to drive us further apart?

Wouldn’t it be wonderful if the whole world could accept those diversities as if seeing them through the eyes of a child?

Diversity is the basis of our strength as Americans, and it is apropos that that very strength is now reflected in our culture, our value systems and even our faith. Every day there are many examples of how religious, racial or sexual tolerance has changed our perspectives and our future. It is only through tolerance and understanding that are able to appreciate the choices and ideals of others.

Tolerance is the mechanism that unites our differences into a single purpose. Having shared purpose is the tie that binds us.

The strength of diversity is found in each and every one of us. Each of us has so much to share in our environment and the world. So I ask you to remember that in America we believe that all people(s) are created equal. This important credo is proclaimed in our nations’ Declaration of Independence. Therefore, I ask for your support in the shared purpose of tolerance - to value the contribution of each and every person. We must all strive to keep the spirit, uphold the promise and maintain our belief in the value of our Diversity!

Next Month’s Subject: Leadership into the Future

What are your policies regarding PTO (paid time off) and vacation accrual (earning and usage of this important employee benefit)? Describe.

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

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Signature Chef of Las Vegas

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

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

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

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RED SQUARE

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AT MANDALAY BAY

BY Shelley Stepanek

hen the summer heat of Las Vegas becomes too much to bear, there’s no better spot to cool off than Red Square at Mandalay Bay. Famous for its Ice Bar and frozen Vodka Vault, Red Square pours the best martinis on the strip using over 200 different vodkas as inspiration for their dangerous libations.. Purchase any bottle of vodka on Red Square’s extensive list and your party will be invited into their frozen vodka vault. Your own personal “Vodka Goddess” will dress you in fur coats, fur caps, and Russian army jackets to insure that while the vodka stays cold, you stay toasty warm. As you walk into the small but imposing Vodka Vault, you can almost feel the frozen tundra of the Russian countryside.

Sit at the Ice Bar itself and see how long you can hold your hand to the ice. Step through the velvet curtain entryway and you will be transported to post-imperialist Russia, seemingly so far away from the bells and lights of Las Vegas. The walls are totally adorned with communist propaganda, and it is crowned by an authentic Russian chandelier, a treasure recovered from an embassy in Moscow. In addition to its amazing bar scene, Red Square offers an intimate dining experience with some of the best food Mandalay Bay has to offer.

In addition to a full caviar list served with house made blinis, some of their Russian specialties include Strozapretti Stroganoff made with filet mignon tips, dill seared Salmon Kulebyaka, and Beef Pelmeni dumplings, with a delicious assortment of steaks and seafood to boot. Having gone there many times over the years, it is always a night to remember.

Whether you’re looking for cocktails and light appetizers or a lavish six course dinner, Red Square lets you join the party and experience an evening of Russian opulence. Open for dinner nightly. Sun-Thurs-4 till 1, Fri and Sat 4till 2. 702-632-7407 for reservations. For a video tour go to http://www.mandalaybay.com/dining/redsquare.

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FORK & POUR | Food & Beverage Magazine of Las Vegas

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FOOD FOR THOUGHT |

The Question is: To Cork or Uncork

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s life goes on and centuries pass, the world evolves, for the better and for the worse and as I am of the opinion that life must be enjoyed, you need to be open to accept and evolve in the same way, sometimes for the better, and sometimes not.

It is no different in the world of wine. Even though it remains a world of tradition and respect for the past, you cannot stand still or stop evolution. It’s just a matter of evolutionary flow you can’t escape. And let’s be honest, what is a bottle with nothing in it? .No flow, an empty glass container, ready to be recycled for the better... or not.

One respondent in a recent survey stated that the cork was top technology... from 500 years ago. No need to reveal he was a ‘screw cap fanatic’, ready to defend his truth and beliefs. But isn’t that also what traditional ‘cork die hards’ do? Can you tell me who holds the absolute truth and beliefs? Or better, the sole absolute truth? Impossible, as everyone has some kind of truth, either his own personal truth or a general truth.

Depending on the inspiration, tradition and beliefs of a winemaker, his commercial team, the specific market,... some kind of reason will prevail. The question remains: who of the three will decide? My guess? At the end of the day it is the consumer who decides, by rational reason and emotional judgment.

Yes, the cork has a great tradition and has been used for centuries. And wines stored in a proper way have given many people many joyful moments.

But part of evolution is that the consumer has become more wise and knowledgeable about wine, its qualities and defects. Value for money, quality deliverance and hopes to the fullest expectations. And if the cork industry has developed better quality and more output over the years, the screw cap has definitely gained a position for a clear technical reason. It’s simple - a wine with a screw cap cannot become corked. And for the practical or “lazy” people, it’s easier and faster to open than the bottle with a cork. Most waiters don’t open a bottle at the table. Safer to present the bottle and swiftly head behind the bar, just in case they mess (the cork) up so where is my cork charm if I cannot witness, see and feel it in full culinary ecstasy at my table? After all, culinary restaurants are a source of entertainment or at least they should be.

But what does a screw cap communicate? For some, it is just a closure, for others a lack of charm. Fruit juice!

Low quality. Is this right? Like in all things, it will take time to get the facts right. Many years of experiments seem to offer good results. And like in all new things, some features will turn out okay, others will not.

I admit, I am not an engineer. I am a wine lover and observer of how people react to both cork and cap. And my personal belief is meaningless in an ocean of zillions of truths. At the end of the day I know what I want and expect from a bottle of wine. This should make winemakers, commercial teams and the market reflect on what they want, and even more, expect from this divine fluid called wine.

The only thing that matters is, respect for tradition and open mind for new solutions. So I guess we end up where we started. A choice for one’s true beliefs, in wine, in commercial approach and last but not least in the consumers market. Remember wine is food.

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

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

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Brett’s

BY Jackie Brett

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irque du Soleil will build a new show about Michael Jackson with holograms and 3-D effects to open in late 2012 at a venue to be announced. A touring arena show beginning in late fall of 2011 will pave the way.

Master Magician Lance Burton, who has been with the Monte Carlo since it opened on June 21, 1996, will end his run in the Lance Burton Theatre on Sept. 4, 2010.

In June, the Saxe Theater will open at the Miracle Mile Shops at Planet Hollywood in the former Steve Wyrick Theater. Entertainment mogul David Saxe has acquired the $34 million, 435-seat theater and 22,000-square-foot entertainment facility. In the same mall in 2004, Saxe opened the V Theater that currently features nine shows.

This summer, Darin Feinstein, who purchased The Viper Room in Los Angeles from actor Johnny Depp, will introduce his multi-tiered, in-the-round Crown Theater and Crown Nightclub at the Rio with a mix of live concerts and nightlife events.

Currently, the former St. Tropez on Harmon across from the Hard Rock Hotel is under remodel and will open in June as the 150-suite hotel Rumor.

The off-Broadway production “Girl’s Night: The Musical” will make its Las Vegas debut at the MGM Grand’s Hollywood Theatre from May 6 to 26.

Fremont Street Experience had added a new Viva Vision show “The Doors – Strange Days in Vegas” to its evening lineup of light-and-sound spectacles.

Presented by NIVEA on Monday, May 24, “Cosmopolitan” will host its third annual Bikini Bash at Planet Hollywood.

Hundreds of women in bikinis will spell out C-O-S-M-O poolside for an aerial shot that will run in the August issue, “Condé Nast Traveler” announced their 2010 “Hot List” of 134 hotels in 55 countries and named ARIA and the non-gaming Mandarin Oriental among this year’s top new hotels.

DINING NEWS

Three-time James Beard Award-winning celebrity chef Todd English has opened Todd English P.U.B. (an acronym for Public Urban Bar), a modern interpretation of an authentic English pub, inside Crystals at CityCenter.

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The Cosmopolitan of Las Vegas opening in late 2010 has announced a diverse list of culinary partners and restaurant brands. The roster will include: Blue Ribbon by restaurateurs Bruce and Eric Bromberg; Comme Ca by Los Angeles chef David Myers; New York City’s Estiatorio Milos by restaurateur Costas Spiliadis; Scarpetta and a new wine bar by chef Scott Conant; and steakhouse STK from The One Group.

Hard Rock Hotel & Casino and The Dolce Group have opened a new restaurant Johnny Smalls on the first floor of the new HRH Tower. It’s their second collaboration following Rare 120.

In June, Circus Circus will open Rock & Rita’s, a new bar, restaurant and entertainment spot. The 14,000-square-foot rock-inspired venue is being developed by partners David Z. Tuttleman and Mark Green, who specialize in flair bartending hot spots and worldwide competitions. Their first Las Vegas venture was Kahunaville at Treasure Island.

Fine Entertainment will bring PBR Rock Bar to the Miracle Mile Shops at Planet Hollywood this summer. The 13,000-square-foot venue will feature a ruggedly contemporary atmosphere with authentic Professional Bull Riders regalia.

Yard House, a Southern California-based restaurant chain, will open its second Las Vegas location inside the Red Rock Resort. The first Yard House debuted at Town Square in 2008.

Bellagio’s appointment of Darius Allyn as Sommelier for Osterio de Circo and Sensi establishes Bellagio as the only hotel in the world with four Master Sommeliers at a single property.

Remaining dates for the Bellagio’s Epicurean Epicenter at the Tuscany Kitchen series include: June 19 – Father’s Day BBQ; Sept. 25 – BOND Estate Winery; and Dec. 29 - Dom Perignon Celebration.

Chef Rick Moonen has reopened his rm seafood restaurant at Mandalay Bay. Project Dinner Table will hold its second dinner on Saturday, May 22 at Sculpture Park and feature Monte Carlo’s Executive Chef Joe Koniski. Cost is $150 for the six-course family-style dinner using regional purveyors … visit www. projectdinnertable.com.

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

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HUM WAS A FEATURED NEW DRINK AT WSWA. BELOW ARE SEVERAL RECIPES USING HUM CREATED BY MASTER MIXOLOGIST ADAM SEGER CCP OF humspirits.com Summer hummin’ hum, cucumber, ginger beer, lime Highball, 1.5 ounces hum, ginger beer, oversized lime wedge, long cucumber slice, mint sprig Hummin’ Hibiscus Spice Capirinha hum, muddled lime, bubbly -Build in a rocks glass.

-Muddle one lime, cut in 1/8ths, bitter white center pithe removed & discarded.

-Add 2 ounces hum, fill with ice, pour into a cocktail shaker and then back into glass to mix.

-top with a splash of bubbly forkpourmore.com

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THREE SQUARE STONE SOUP SERIES FEATURING CHEF KIM CANTEENWALLA ASSISTED BY ELAINE WYNN

UNITED FRESH PRODUCE SHOW AT SANDS CONVENTION CENTER

WSWA HOLDS ITS EXPO AT CAESARS PALACE

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

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CITY’S HOTTEST CHEFS COOK TO FIGHT CHILDHOOD HUNGER IN LAS VEGAS AND ACROSS AMERICA

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hare Our Strength’s Taste of the NationR Las Vegas Hosts 18th Annual Culinary Event on June 2, 2010.

With a passion to fight childhood hunger, Las Vegas’ hottest chefs, restaurants, and mixologists will gather for Share Our Strength’s Taste of the NationR, the city’s premier culinary benefit. Taste of the Nation Las Vegas will raise critical funds needed to support Share Our Strength’s efforts to end childhood hunger in the Las Vegas valley and across the nation.

This year’s event will be Wednesday, June 2 at Rain Nightclub at the Palms Casino Resort from 6:30 pm to 9:00 pm, with a VIP reception beginning at 5:30 pm.

More than 30 of the city’s finest chefs and restaurants will participate in the gastronomic event. Along with Chef Carlos Guia of The Country Club - a New American Steakhouse, Taste of the Nation Las Vegas Restaurant Chairman, participating restaurants will include Aureole at Mandalay Bay, Emeril’s New Orleans Fish House at MGM Grand, Rosemary’s Restaurant, N9NE Steakhouse at the Palms, and RM Seafood at Mandalay Bay. Tickets for Taste of the Nation Las Vegas are $75 for General Admission and $100 for VIP and can be purchased by calling 1-877-26-TASTE or visiting TasteOfTheNation.org.

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Food & Beverage Magazine of Las Vegas

SAKE FEVER PRESENTED BY UNLVINO HITS THE PALMS CASINO

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UNLVINO: THE LARGEST-LONGEST RUNNING WINE TASTING IN U.S.

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| WHAT’S BREWING

BY Bob Barnes

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hole Foods Market at the Henderson location at The District hosted a Gordon Biersch beer dinner on April 2. Dan Gordon, who put the Gordon name into Gordon Biersch, was on hand to talk about the brewery he co-founded. Dan told of his experience as an exchange student in Einbeck, Germany in 1981, and how he became enamored with the Maibock style.

Dan went on to study in Munich, completing the five-year brewing engineering program at the world-renowned Technical University of Munich at Weihenstephan, West Germany.

Dan was the first American in 50 years to graduate, after which he and his partner Dean Biersch established their own brewery in Palo Alto, California in 1988. Dan said the Gordon Biersch brewery is rooted in German style traditions, and all of the brews follow Reinheitsgebot, the German Purity Law of 1516 that requires all beer be made with only four ingredients: malt, water, hops and yeast.

The brewery propagates its own yeast cultures and is the only brewery in the world that uses its yeast for just one brewing cycle.

The first course featured Dan’s favorite style, the aforementioned Maibock, a 7.3% abv seasonal that is available February through May that achieves a rich and malty flavor. Its richness was balanced by Roasted Rainbow

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Beets, Citrus Vinaigrette, Crispy Redwood Hills Goat Cheese and Toasted Caraway Seeds on a bed of Mixed Greens.

Next up was Blonde Bock, a 7% abv brew with a malty body and balanced hopping that make it an ideal compliment to seafood dishes. In this case it was matched with Pan-Seared Spicy Crab Cakes w/Citrus Remoulade.

A hearty course of Braised Grass-Fed Beef Short Ribs with Roasted Garlic and Chive Mashed Potatoes w/Marzen Demi was served with GB Marzen, Gordon Biersch’s flagship beer. The Marzen has been GB’s most popular beer since Day One, and was rated by beer guru Michael Jackson as one of the top three Marzen-style beers in the world.

The contrast of sweet and bitter flavors of Saint Andre Brie, Pear Compote, Candied Pecans served with warm Crostinis of Baguette was mellowed with GB Pilsner. This lager is a 5.2% Czech-style with an emphasis on its noble hops, which are hops cultivated in Central Europe that are low in bitterness and high in aroma.

The dessert course was a perfect marriage of banana flavors via a Caramelized Banana Crème Brule w/Hefeweizen Crème Anglaise alongside the GB Hefeweizen. This brew is a true Bavarian-style hefe that imparts banana tones thanks to its use of Weheinstephan Bavarian Hefe yeast, and also features hints of citrus, clove and bubble gum flavors. This delicious repast was not only an excellent epicurean experience, but an opportunity to visit with Dan Gordon, one of the pioneers of the craft brewing movement.

Next on the agenda of Whole Foods Market beer dinners will be a Stone Brewing Company pairing matching five highoctane Stone brews with the masterful culinary creations of Chef Kenny Ichimaru. The dinner will take place at the Town Square Whole Foods location on Thursday, June 10 at 6:00.

Cost is $30. To RSVP, email Sara Taylor at Sara.Taylor@wholefoods.com or call the store and ask for Sara at 702-589-7711.

Congratulations go out to two of our local breweries who came home with three medals at the World Beer Cup. Chicago Brewing Company’s Brewmaster Dave Pascual scored with two of his Belgian styles, beating the Belgians at their own game. Dave’s Daisy Chain Tripel earned a gold and his Mad Monk

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

Dubbel a silver.

Both of these beers previously earned WBC medals in 2006. Dave Otto of Big Dog’s Brewing Company snagged a gold for his Red Hydrant Ale in the English-style Brown Ale category, repeating his WBC gold medal win for this beer in 2006.

The inaugural Brews & Blues Festival at the Las Vegas Springs Preserve will be held on Saturday, June 5 from 4 p.m. to 9 p.m. at the Crossroads Commons Amphitheater. $30 will get you unlimited samples from over a dozen regional craft breweries, and buying your ticket in advance for $25 includes early admission at 3 p.m. Blues bands performing include the Chris Tofield Band, Cordle-Scott Band, The Lucky Cheats and Scott Rhiner & The Moanin’ Blacksnakes. Tickets can be purchased at the Springs Preserve or online at <www. springspreserve.org>.

On June 12, the Big Dog’s Peace Love Hoppy-ness Beer Festival will be the brewing company’s way to commemorate its 22nd birthday. The fest will take place outside at the Big Dog’s Draft House location at Rancho and Craig Rd. beginning at 3 p.m. and the party will move indoors after 9. You can expect at least 16 of the best hoppy beers from around the southwest region, live rock n roll music throughout and a raffle prize of a Gibson guitar that has been customized with Big Dog’s graphics. Part of the proceeds will benefit local youth charities. Tasty Southwestern BBQ food from Chef Sergio and his team will include Grilled Tri-Tip BBQ sandwich, Pulled BBQ Chicken sandwich, Grilled BBQ Andouille Sausage, Fire roasted Mexico City-style corn on the cob, Icy Cold Watermelon and classic frozen popsicles. There’s no admission charge for the fest, but pours will be available in sizes of 3 oz. for $1, 6 oz. for $2 and 12 oz. for $4.

Commemorative mugs will be $2 each and will be used throughout the event. As always, great beer happens in Vegas!

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

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MAY is Asian-Pacific American Heritage Month Fork & Pour invites all the readers to celebrate Asian Heritage Month by honoring the Lohan School of Shaolin for their 15th Anniversary on May 22nd, 11am-4pm at the Lohan school located on 3850 Schiff Drive, Las Vegas. Come join us as there will be plenty of free ethnic cuisine, entertainment, raffle prizes, silent auctions, and more!

The Lohan School of Shaolin specializes in the traditional and spiritual forms of Northern Shaolin, Tai Chi Praying Mantis, Seven Star Praying Mantis, Eighteen Classical Weapons, Traditional Lion Dancing, Five Animals / Five Family forms of Southern Fist, Internal Chi Gung and Tai Chi Châ&#x20AC;&#x2122;uan of the Yang and Chen families.

Fork, Pour and More congratulates the Lohan School of Shaolin for their contribution and dedication to the community!

For more information, go to: www.lvlohans.orgor call 702.364.5875.

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

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