The Las Vegas Food & Beverage Professional May 2011

FO R TO O

PH VF E R .L O M W W W

S & S IE

R O O ST .C B N

M

T SI VI

Issue 11 Volume 5

US $3.95

Meat the New Bull in Town

Nevada Restaurant Association invites you to the culinary event of the year. Set in the lush poolside paradise of The Palazzo, the Las Vegas Epicurean Affair will take your senses on a wild ride. From the savory cuisine and succulent cocktails, to stunning fountains and luxurious landscape, this event encourages guests to experience it all.

Satisfy your passion for cuisine and thirst for excitement with an endless temptation of cocktails and hors d’oeuvres in this sensual and vibrant atmosphere that is undoubtedly Las Vegas.

All guests must be 21 years or older to attend.

LAS VEGAS EPICUREAN AFFAIR

MAY 26, 2011 The Palazzo® Pool Deck

3325 Las Vegas Blvd Las Vegas, NV 89109

VIP ADMISSION: 6:00 PM GENERAL ADMISSION: 7:00 PM TO PURCHASE TICKETS, Visit www.LASVEGASEPICUREANAFFAIR.com or Call Nevada Restaurant Association at 702-878-2313 or The Palazzo Box Office at 702-414-9000 for details

May 2011

CONTENTS 5

Cover

19

15

23

FEATURES Guess you are shocked! LVF&B Pro usually has a grand chef or pretty mixologist covering the issue, but we wanted to invite our readers to see who the “New Bull in Town” is and get some information about him.

The Montana Wagyu Cattle Company may change the way you look at Kobe-style Beef…Check it out on page 16.

We would like to welcome the new Three Square President and CEO Brian Burton, and wish him all the luck and support for this fine and only Southern Nevada food bank. We will miss our dear friend and Founder Julie Murray, but understand that she will be around as a consultant, and look forward to hearing from her from time to time.

UNLVino proved to be as good as ever, and we want to thank Southern Wine & Spirits for this great yearly event benefiting the students of the Culinary Arts Department at UNLV, our upcoming professionals.

Back Cover The WORLD TEA EXPO will be coming back to the Las

Vegas Convention Center on June 24-26. A not-tomiss expo with some of the best tea from around the world, it’s a premier event including seminars on tea for the industry professional.

Page 5 The World’s First Luxury Whisky Enjoyment Experience

17

Page 6 What Do We Mean by Talent Management?

Page 8 ACF April Dinner/ Meeting Hosted by Southwest Gas Page 10 Asparagus…Now is the Time!

Page 11 World of Pinot Noir 2011 Page 12 Brett’s Vegas View

www.lvfnb.com

Page 14 The Conductor’s Room at Railroad Pass

Page 21 Behind the Scenes at a Food Network Challenge

Page 15 Grand Opening of Tivoli Village and Brio Tuscan Grille

Page 22 What’s Brewing?

Page 17 Alexis Park & Montana Wagyu Beef Page 19 Three Square Names Brian W. Burton President and CEO Page 20 What’s Cooking: BRATALIAN Neapolitan Cantina

Page 24 Your Personal Chef Page 25 UNLVino Page 26 Joseph James The Secret Brewery with a Big Reputation Page 28 Sustainable Seafood Page 30 United States Bartenders’ Guild

May 2011 I The Las Vegas Food & Beverage Professional

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

May 2011

HOT OFF THE GRILL!

LVF&B Professional Editor-in-Chief along with Associate Editor Bob Barnes recently visited with Bratalian Owner-Operator Carla Pellegrino for an in-depth article on this amazing lady of culinary, including some great photos by our very own photographer George Fryer. Cheers!

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

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

Bob Barnes Associate Editor

UNLVino’s Sake Fever proved that you can be better than ever, even in an economy that took its toll on the Las Vegas food & beverage industry. In a rebound for both Las Vegas & Japan, sake manufacturers were in full force again this year, as celebrity Las Vegas chef and our monthly contributor Les Kincaid discusses along with his lovely wife Tammy.

bob@lvfnb.com

George Fryer Photographer

george@lvfnb.com

Tivoli Village recently opened in the NW side of Las Vegas to include the very popular Brio Restaurant as LVF&B Pro Editor-in-Chief and Top Restaurant Columnist Max Jacobson discuss the finer points of dining outlets at this location.

Juanita Aiello Creative Director juanitaa@lvfnb.com

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Contributor Jackie Brett

Contributor Les Kincaid

Contributor Juanita Fryer

Contributor Shelley Stepanek

Contributor Chef Brian

Contributor Linda Bernstein

Contributor Beth Ellyn Rosenthal

Contributor Jan-le Low

Contributors Scott & Elaine Harris

Contributor Linda Duke

Contributor Michael Oshman

Contributor Chef Jet

Contributor Chef Allan Asch

Contributor Lara Baldwin

Contributor Simone Hammond

Contributing Photographer Alyssa Mayhew

The Las Vegas Food & Beverage Professional I April 2011

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BY Les Kincaid

The World’s First Luxury Whisky Enjoyment Experience

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

March was a great month for whisky lovers. We all had an opportunity to taste one of the world’s oldest popular Four Roses products at a luncheon, and then with time available later in the evening, to the world’s first, superpremium, elite whisky tasting experience, ‘Nth 2011 Show.’ And, it was held at the Encore Resort, no less.

We were able to sample a dram or so of whisky from the world’s most unique, finest premium whiskies from the top-tier brands. This is not an exaggeration either. What has often been viewed as the traditional male drink of choice is now gaining interest among fashionistas everywhere. While this special tasting is in its infancy (first ever), Atlanta based Mahesh Patel brought butler passed pre-dinner hors d’oeuvres, a gourmet dinner reception, a souvenir Glencairn cut crystal tasting glass and master classes available, all in addition to the super tasting.

Some of the finest whisky aficionados, high-end connoisseurs and collectors were enjoying these tastes of single malt and more. Some of the tastings we experienced included: Highland Park 25, 30 and 40 year old, Royal Salute 21 year old, Suntory Yamazaki 1984 vintage, Ardmore 30 year old, Balvenie 30 year old, Bowmore 1964 “Gold” 44 year old and the Glenlivet 1940 70 year old. While this is only a sample of what was available, you need to know if you missed this you can certainly catch next year’s, because it is scheduled for a return in 2012.

If you would like to see everything that Mahesh Patel put together, visit the web site and check back to plan your participation for next year. http:// universalwhiskyexperience.com.

www.lvfnb.com

May 2011 I The Las Vegas Food & Beverage Professional

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HUMAN RESOURES INSIGHTS

BY Linda Westcott-Bernstein

Linda 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 written a selfhelp book entitled “It All Comes Down to WE!” which offers guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on Amazon or Google books.

Phone: 702-326-4040 Email: LindaBernstein@cox.net

Booksite: .ItAllComesDowntoWE.com

HR

Question of the Month 6

What Do We Mean by Talent Management?

In my opinion, when we talk about Talent Management in today’s organizations, we are talking about the melding of many key aspects of human capital management. Managing your MOST VALUABLE asset is an important business decision, because you truly have an investment in each and every individual you hire. Why not then take the time to ensure you are getting the most out of this key asset. Just as you would make sure your essential tools, equipment and other physical assets are maintained in top condition and working order to ensure ongoing production; in much the same way you need to manage your Talent to ensure that every opportunity is afforded them to produce and provide a return on your investment.

How do we effectively manage our Talent you might ask? It takes planning, coordination and effort. You must first hire effectively, then train according to need, ensure appropriate engagement (authority and accountability), manage their career continually, and implement programs/processes that will retain them.

Let’s take a look at how each of these management efforts can help produce business results.

Effective hiring.

Put some time and effort into your recruiting and hiring process. Make sure you have current job descriptions and hire according to job requirements.

Outline formal interview questions that you ask of all candidates, and make sure they are clearly job related.

Share information about the company and job openly with every candidate so that they will know what is expected for the position. Be thorough as well as friendly. Equally important as getting key information about skills from your candidate, is giving candidates information so they can determine if they are a fit for the job and will do well in your business.

Targeted training.

All employees must receive orientation training when they join your organization; either a formal class or a one-on-one introduction to your business.

However, it is even more important to provide training that is specific to their need and position.

Train employees on how to best complete their jobs and what key attributes, product knowledge, safety and courtesy are required. Training which improves product or service knowledge may increase customer satisfaction or confidence, and allow the employee

to function more effectively.

Appropriate engagement (authority and accountability).

When you hire someone you must give them the authority to do their job. This can be difficult for some managers. However, failure to allow for employee engagement in their role will not only cost you productivity, but it will damage trust. It can be difficult to regain trust. Most employees want to be given the chance to do a good job and will rise to the occasion when given the authority and shown a bit of faith in their abilities.

Career management.

Invest in your employees. Spend time and money on their development and become involved in the management of their career. Allow employees to experience new levels of authority and accountability, assess their capability, and then encourage them to get additional training, education or certifications to achieve their career goals and your future business needs. An investment in your employees will return to you tenfold.

Ongoing retention.

Keeping employees for longer periods of time reduces your costs. As we have learned, constant turnover requires new recruitment and training efforts and this can cost you plenty. Additionally, there is almost always some lost productivity while a new employee learns to become familiar and then competent with the work. Pay attention to and reward employee loyalty, efforts and impact, and you may well experience increased profits.

Lastly, how do we measure the return on our Talent investment? Of course it may be easily evident in increased profits. However, when we effectively manage our Talent we also see other less obvious returns. Employees stay. Longevity means reduced recruitment and hiring costs. Customer servicefeedback on superior care and service provided to your customers will translate to repeat business and increased sales. Product knowledge means increased effectiveness. Management of your talent translates to job satisfaction, and that means happier employees! And happier employees ensure a return for you, both in profit and in customers!

Next month’s topic: How to Catch a Thief (employee pilfering) What measures have you taken to reduce/control employee theft. Explain.

(Send responses to LindaBernstein@cox.net) (Responses may be printed in next month’s column.)

The Las Vegas Food & Beverage Professional I May 2011

www.lvfnb.com

Signature Chef

“W

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 At BJ’s there’s something for everyone to enjoy: from exciting with other Las Vegas Industry Leaders. appetizers, deep pizzas, fresh and new Pleasesignature contact us dish if interested insalads joining ® culinary & creations, to Pizookie desserts and award-winning attending or any questions… handcrafted beers. With over 100 menu items, there’s LasVegasChefandSommelier@gmail.com.

Let’s Get Together at BJ’s! something everyone will enjoy.

“Wow – I love this place!”®

UPCOMING PRESENTORS INCLUDE JOY ARMAGNAC 10840 W. CHARLESTON ARNOUX BLVD., SUMMERLIN • (702) 853-2300 9520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980 GREMILLET BJ’S MEDITERRAN

EAN PIZZA

AWARD-WINNIN

G HANDCRAF

TED BEER

®

BAL SAM IC

GLA ZED CHIC KEN

TRIPLE CHOCOLATE PIZOOKIE

LLI® MADE WITH GHIRARDE

W W W. BJ S R ESTAU R A N TS. CO M

You Work Hard on Your Menu . . .

Leave the MAGIC to Chef Paul!

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

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

Questions?

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

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

www.chefpaul.com

Chef Paul’s Guadalajara Pork Yield: about 6-8 servings

1 4-5 lb pork shoulder, boneless 1/2 cup Chef Paul Prudhomme’s Fajita Magic® or Pork and Veil Magic® or Barbecue Magic® or Meat Magic® 2 tablespoons vegetable oil 2 cups onions, chopped 1 1/2 cups celery, chopped 1 cup green bell peppers, chopped 2 cups tomato sauce 5 tablespoons apple cider vinegar 1/4 cup dark brown sugar, firmly packed 1/2 cup honey 4 bay leaves 1 1/2 cups beef stock or chicken stock, unsalted Day 1 1 Rub the meat with the Magic Seasoning Blend of your choice.

2 Wrap and refrigerate overnight.

Day 2 1 Heat the vegetable oil in a large skillet.

2 Add the onions, celery and bell peppers.

3 Cook, stirring frequently, until the onions are brown on the edges, about 10 minutes.

4 Add the tomato sauce, vinegar, brown sugar, honey and bay leaves.

5 Bring to a boil, stirring well, and simmer briefly, about 2 minutes. Set aside.

6 Place the seasoned pork in a roasting pan. Add the stock and cover with foil.

7 Bake at 225ºF for 2 hours.

8 Add the reserved cooked mixture. Re-cover with foil.

9 Bake until tender, about 3 1/2-4 hours.

10 Slice meat thinly across grain (or shred).

CALL YOUR LOCAL SALES REP TODAY!

(702) 400-1378

May Dinner–Meeting Hosted by Southwest Gas

Photos by George Fryer

IATE ADVISORY BOA RD SOC AS

ACF Chefs of Las Vegas May Dinner-Meeting was held at Southwest Gas Corp. and hosted by the ACF Chefs Advisory Board featuring a great Bar-B-Q complete with a cheese and wine tasting

by Ferrari-Carano Wines.

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The Las Vegas Food & Beverage Professional I May 2011

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IATE ADVISORY BOA RD SOC AS

ACF CHEFS OF LAS VEGAS 14TH ANNUAL GOLF TOURNAMENT PRESENTED BY THE CHEFS ASSOCIATE ADVISORY BOARD “LAS VEGAS CHEFS GOLF TOURNAMENT FEATURE” This year the ACF Chefs of Las Vegas Associate Advisory Board will be featuring the “Las Vegas Chefs Golf Tournament ” in the June Issue of The Las Vegas Food & Beverage Professional and circulated to all the participating Chefs and companies joining the Chefs Golf and including Chefs/Restaurants/Properties throughout Las Vegas and will be referred to for the entire year. All listings will be both in print and on line with your logo and link on the website giving wider coverage and immediate information contact. Please check the coverage styles below and contact us with any questions and to place your listings which will be closing in May for a June 1st printing.

Thank You.

Chef & Product Spotlight

Directory Listing - $100.00 (Free with any AD placed)

Chef Philip Lo

Executive Chef - Jasmine

CHEF/PRODUCT SPOTLIGHT - 2.4” x 3.25” - $200.00 (Free to all participating T-Boxes) Quarter Page AD 3.5” x 4.8125” - $250.00 Half Page AD - 7.125” x 4.8125” - $450.00 Full Page AD - 8.5” x 11” - $750.00

critics and the dining public agree.

3.25” The KNPR food critic John Curtas named

Todd’s Unique Dining

Todd’s Unique Dining “Neighborhood Restaurant of the Year”· [East Side) in his 2009 restaurant awards. Also voted Best Gourmet Restaurant by Las Vegas Review Journal editors and readers.

4350 East Sunset Road Henderson, NV (702) 259-8633 www.toddsunique.com

2.4”

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

Chefs in America, a California-based association of culinary professionals, honored Lo, an originator of nouvelle Hong Kong cuisine, as one of “America’s Outstanding Chefs.”

2.4”

FOR MORE INFORMATION AND TO PLACE YOUR LISTING CONTACT MIKE FRYER: mike@lvfnb.com

4.8125”

2011 Directory HICKORY HOUSE Las Vegas, NV www.hickoryhouse.usa SOUTHWEST GAS CORPORATION Southwest Gas Corporation 5241 Spring Mountain Road Las Vegas, NV 89150-0002 (702) 876-7011 www.swgas.com

11”

SAM’S TOWN HOTEL & GAMBLING HALL Las Vegas, NV www.boydgaming.com GET FRESH COMPANIES Las Vegas, NV www.getfreshsales.com SYSCO LAS VEGAS Las Vegas, NV www.syscolv.com

US FOODSERVICE LAS VEGAS Las Vegas, NV www.usfoods.com

SANTA MONICA SEAFOOD Las Vegas, NV www.smseafood.com

LINCO SALES AND MARKETING Las Vegas, NV www.lincosales.com

SOUTHERN WINE & SPIRITS OF NEVADA Las Vegas, NV www.southernwine.com

CUSTOM CULINARY Las Vegas, NV www.customculinary.com

3.5”

STATE RESTAURANT EQUIPMENT COMPANY Las Vegas, NV

4.8125”

7.125” 8.5”

FOOD FOR THOUGHT

Asparagus…Now is the Time!

BY Les Kincaid

very thin asparagus spears (very skinny) leave them in the store; those are what we in the food business call weeds.

HOW TO TRIM The easiest method is to simply bend the stalk until it breaks, and discard the bottom. If you want less waste, you can take a vegetable peeler to the tough ends, removing the woody outside to reveal the tender stalks inside.

HOW TO STORE

One of my favorite signs of spring is asparagus at our farmer’s market. Tucked into an omelet, pureed into a soup, or served alongside chicken or fish, these green stalks pack a one-two punch of flavor and nutrition. I’ve rounded up some tips on buying, storing and cooking these seasonal delights, plus a few of my best asparagus recipes.

HOW TO BUY Thick or thin? When choosing asparagus stalks, it’s more of a personal preference than an indicator of which is “better.” No matter your thickness, make sure the stalks are bright green, the tops are tightly closed and the bottoms aren’t dry and white. Buying stalks of roughly the same width will ensure even cooking. Also, when you see those

Fresh asparagus is best when eaten within 2-3 days. To store in the refrigerator, there are two methods: 1) wrap the bottoms in damp paper towels and store in an unsealed plastic bag, or 2) trim one inch off of the bottoms, stand upright in one inch of water, and loosely cover the top with a plastic bag. If you want to freeze fresh asparagus, blanch it for a few minutes, then drain, dry and pack in freezer-safe containers.

HOW TO COOK Asparagus lends itself well to a variety of cooking methods, like roasting, steaming, stir-frying, blanching or grilling. The trick is not overdoing it -- it’s a fast-cooking vegetable, especially the thinner stalks, and you want to keep it crisp-tender. One of Tammy’s favorite breakfast items is a frittata. As a matter of fact, one of her favorite vegetables is asparagus. So, put the two together and now you know what we often have for breakfast. (See recipe below).

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

Asparagus Frittata 6 large eggs 2 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon sweet butter 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 1 tomato, seeded, diced salt 3 ounces Fontina, diced Preheat the broiler.

Whisk the eggs, cream, 1/2 teaspoon salt and pepper in a medium bowl to blend. Set aside.

Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and sauté until crisptender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 2 minutes longer.

Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

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The Las Vegas Food & Beverage Professional I May 2011

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World of Pinot Noir 2011, a Detailed Look (and taste) from the Media Room The World of Pinot Noir over the last 11 years has earned the reputation as one of the foremost wine focus events in the country, with growers, winemakers and master sommeliers from all over the world converging on the Cliffs Resort in Shell Beach, California every March. Each year we find young upcoming stars producing very nice Pinot Noirs, visit with icons of the industry and sample their time-tested works of art.

ZOTOVICH CELLARS: Sta Rita Hills The Zotovich Family Cellars was probably the nicest surprise we had over the whole weekend. After tasting the Zotovich Family Cellars Estate Pinot Noir Sta Rita Hills 2008 in the media room we had to go “in search” of these wines at the Grand Tasting by The Sea. We saw a 20’s something young man pouring the Pinot Noir and discovered he was none other than winemaker Ryan Zoltovich.

A Cal Poly grad, for the last three years he had been the cellar master for the legendary Sea Smoke Cellars and left in July to work for his family in their estate vineyard. We were impressed with Ryan and his Estate Pinot Noir 08, one of the best we had all weekend. Ryan has the potential to be a new and rising star in the Sta Rita Hills. http://zotovichcellars.com/cm/Home.html SEA SMOKE CELLARS : Sea Smoke Winery needs no introduction to any wine lover. They don’t have a tasting room, and only offer periodic by appointment vineyard tours and have an allocation list! Having the opportunity to visit with winemaker Don Schroder and taste these very special wines is always a treat. For years, vintners have coveted a stretch of land in the western end of Santa Barbara’s Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob David’s, this sought-after stretch of land became Sea Smoke Vineyard. We enjoyed the Southing 2008 Sea Smoke Sta Rita Hills. It lives up to the long history and reputation of this legendary vineyard. If you are looking for a true “standard” in Pinot Noir, Sea Smoke is a must! https://www.seasmokecellars.com/index.asp SINOR-LAVALLE WINES: Founded in 1997 by winemaker Mike Sinor and his wife Cheri LaValee-Sinor, this winery is making some very nice Pinot Noir and got our attention. The 2008 Pinot Noir Talley-Rincon Vineyard is a classic example of a Pinot Noir from Arroyo Grande. It scored an amazing 93 points last year and has a production of only 73 cases.

This husband and wife team are well on their way, and you can taste the dedication to growing and producing high quality hand-crafted Pinot Noir with every sip. http://www.sinorlavallee.com/ KEN BROWN WINES: When you talk about a true pioneer in winemaking, one name that always comes up is Ken Brown. His first experience with Pinot Noir in the Sta. Rita Hills came in 1976, when he met fellow pioneers Richard Sanford and Michael Benedict and tasted one of the first Pinot Noirs from the Sanford and Benedict Vineyard. Most of his career has been spent pursuing the elusive traits that make great

Pinot Noir. From the early days at Zaca Mesa Winery and 20-year tenure at Byron Vineyard, he has continued to experiment with clones, rootstocks, soils and winemaking techniques, exploring the tremendous potential for Pinot Noir in Santa Barbara County. He launched the Ken Brown label in 2003 and became excited about the vineyards and the wines that brought him to Santa Barbara County in the first place 30 years ago. His Ken Brown 2008 Pinot Noir Sta. Rita Hills is a classic Pinot Noir from one of the premier Pinot Noir AVAs in the US. http://www.kenbrownwines.com/focus AMPELOS CELLARS: Great wines have a great story and one of the greatest is Peter and Rebecca Work, owners of Ampelos Cellars. They bought 82 acres in 1999 and moved to “The Ranch” in 2002. The first 15 acres were planted in 2001 and in 2005 expanded with another 10 acres.

They spent the first four years learning how to farm the land, prune the vines and coax them onto the trellis. Ampelos is truly a small boutique winery producing about 3,500 cases a year and doing very well at it. Their lovely 2007 Lambda is their “focus” estate Pinot Noir. The Lambda has all the signature notes of the Sta Rita Hills and has scored 91 points Tanzer IWC, 93 + gold medal Tastings. com and 90-93 points Wine Spectator. Ampelos is all about love and passion for the land and should not be missed. http://www. ampeloscellars.com/ DRAGONETTE CELLARS : A winery we have been watching literally from their inception is Dragontte Cellars. John and Steve Dragonette and close friend Brandon Sparks-Gillis formed Dragonette Cellars in order to pursue a long-held dream to produce wines of the utmost quality and purity from the finest vineyards in Santa Barbara County and the Central Coast. It looks like they have achieved it. Their 2008 Pinot Noir from the Iconic Fiddlesticks Vineyard Sta Rita Hills is a Pinot Noir that speaks to you about the AVA. Pinot Noirs from the Sta Rita Hills have a special signature and Dragonette has done an excellent job in winemaking and staying true to the Sta Rita Hills signature flavors. http://dragonettecellars.com/ The World of Pinot Noir features some of the finest Pinot Noir in the world.

This event puts legendary winemakers side by side with the young all sharing their skill and love for this very special varietal. We sampled literally hundreds of Pinot Noirs and all represented their AVA and country well. A few wineries stood out for us over the three day period for their quality and what we feel a Pinot Noir should be. We look forward to the 12th World of Pinot Noir next March and look to find more ‘special’ finds among the best of the best.

BY Elaine & Scott Harris

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

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

Email: Cuisineist@gmail.com

Visit World of Pinot Noir at www.worldofpinotnoir.com www.lvfnb.com

May 2011 I The Las Vegas Food & Beverage Professional

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Brett’s BY

RESTAURANT NEWS / QUICK CLIPS

The Nevada Restaurant Association will hold its annual Las Vegas Epicurean Affair at The Palazzo Pools on Thursday, May 26 and feature nearly 75 purveyors.

Tacos & Tequila at the Luxor has kicked off Cougars & Cuervo Wednesdays from 6-9 p.m. and begun spicing up Saturdays and Sundays with a Mariachi Brunch.

Andre’s Restaurant & Lounge at Monte Carlo is hosting Whisky Wednesdays from 7-9 p.m. inside its cigar lounge.

Border Grill at Mandalay Bay has introduced the all-you-can-eat Border Brunch every Saturday and Sunday through October.

Railroad Pass established in 1931holds the oldest active gaming license in Southern Nevada. Inside is the Conductor’s Room, a fine dining experience at affordable prices.

The Verdict’s Inn is a new breakfastlunch restaurant downtown in the legal district with décor and menu reflecting its location.

On weekends, folks can take a 45-minute ride aboard the Nevada Southern Railway departing in Boulder City and traveling to Railroad Pass at 10, 11:30, 1 and 2:30.

Shelter Serra is in The Cosmopolitan’s artist-in-residence program with “The Trophy Room” featuring a collection of statuary lions in the P3 Studio.

Bellagio Gallery of Fine Art has opened “A Sense of Place: Landscapes from Monet to Hockney” featuring 30 artworks.

The Jeff Mitchum Gallery opened at Bellagio showcasing treasured images from world-renowned fine art photographer.

Bettie Page Clothing with a store inside the Miracle Mile Shops recently opened 12

a new store inside The Forum Shops at Caesars Palace.

The first official GUINNESS® store in the United States has opened in the Shoppes at Mandalay Place.

ENTERTAINMENT NEWS

Elton John will return to The Colosseum at Caesars Palace with a new show “The Million Dollar Piano” and start a threeyear residency Sept. 28. With “The Red Piano,” John completed a five-year deal in April 2009.

Golden Nugget headliner Gordie Brown, who has been there since Feb. 5, 2009, is extending his show with a multiyear deal.

The Improv at Harrah’s has a fiveyear extension through 2015 with Caesars Entertainment and will bring back some name alumni starting with Jay Mohr June 24 - 26.

The Orleans will open Big Al’s Comedy Club May 7. The renovated space seats 200 and will have shows Thursday - Saturday at 7:30 and 10 p.m. and a free Sunday open mic night 9 to 11:30 p.m. Grandma Lee will headline through July 2.

The V Theater has opened “Breakfast with Bugsy” with a 9 a.m. breakfast and show about Las Vegas’ evolution.

Singer/pianist Wes Winters has a new weekly Thursday and Friday night act from 5 to 8 p.m. in the 150-seat Grandview Lounge at South Point.

The new Blue Man Group 15-foot-tall statue at the Fashion Show is an interactive display featuring two large, high-definition monitors and “fan cam.”

The Las Vegas Food & Beverage Professional I May 2011

“X Burlesque” is celebrating its four-year run at the Flamingo with an extended contract through 2013.

“The Mentalist” Gerry McCambridge will perform 7:30 p.m. Thursday - Tuesday shows for another two years at the V Theater inside Miracle Mile Shops.

Golden Rainbow, an original production featuring performers from Vegas shows, will host its 25th annual fundraising “Ribbon of

Life” at Paris June 26 at 1 p.m.

“Supernatural Entertainment starring Lior Suchard” has returned to the Palms for a 2011 residency in The Lounge.

Jeff Timmons, founding member of 98 Degrees, will join the Chippendales as special musical guest star and emcee May 12 - June 5.

Rodney Carrington, a Pollstar’s Top Five-grossing touring comedian, will debut his stand-up routine at The Mirage June 17 – 18.

“Holly’s World” co-star Angel Porrino has joined the “Absinthe” cast as The Weather Girl in the new adult carnival show at Caesars Palace.

“VEGAS! The Show” at the Saxe Theater inside Miracle Mile Shops that opened last June is now seven days a week.

Sammy Hagar’s Cabo Wabo Cantina is hosting a 12-week Sunday “Sammy’s Battle of the Bands” competition with a final Sept. 18 showdown. Winners will open for Holiday Havoc 2011. www.lvfnb.com

Restaurant Review

THE CONDUCTOR’S ROOM AT The Best Kept Secret RAILROAD PASS in the County

BY Shelley Stepanek

What an amazing job Railroad Pass has done keeping this quiet among their close knit clientele. Well, we are going to open up this news to all of Las Vegas. No one will want to miss an evening here, hosted

by Maitre D’Extraordinaire Sean Grady.

Now many of you may remember him from years past at “Top of the Mint” and other numerous restaurants throughout the city, including The Congo Room and Don the Beachcomber, Sahara Lake Tahoe, and lastly from the Bootlegger.

Another highly prized tidbit is they are owned by MGM, and they only do the top shelf in restaurants. On August 1, Railroad Pass Casino will become the oldest licensed casino in the state.

Kurt Thompson is General Manager over the whole property, including the 100 rooms, the 50-seat showroom and the 110 seat restaurant.

The Conductor’s Room features dark red walls, and huge booths that you can sink into a world away from the frantic

pace of Las Vegas. Halfway to Boulder Dam, it is a quick trip and a great evening out. Starting with a bottle of Rosenblum Cabernet from Napa, and an order of the Fried Calamari, I knew I was in for one relaxing evening. Looking over the rest of the appetizer menu, with King

Crab Cocktails, Portabella Mushrooms or Oysters on the Half Shell or Fried Calamari, I gave up and let Sean order for us. Try the Conductor’s Salad, or the Baked French Onion Soup if you can’t make up your mind. Sean picked out the Steak and Australian Lobster combination with asparagus and a baked potato big enough for three. My friend had the Blackened Sea Bass, pan seared in pure butter and Cajun spices.

They also feature Barbeque Baby Back Ribs and Chicken, Veal or Chicken Parmesan and Grilled Herb Chicken Breasts. And then the big surprise when the dessert cart was rolled out. This is truly a “WOW’ factor. Every freshly made dessert is at least a fourth of a whole cake. The Carrot Cake must have been 6 layers high and the Tiramisu was enough for a whole family. Every dessert was incredible. The service is impeccable; the employees are at your constant beck and call.

Open Thursday - Sunday, from 4-10pm, call 702-294-5000 for reservations.

Located at 2800 S. Boulder Hwy. Henderson, NV 89105

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The Las Vegas Food & Beverage Professional I May 2011

www.lvfnb.com

Tivoli Village Tivoli Village cut the opening ribbon recently on the long-awaited for shop and restaurant district located on Rampart and Alta on the NW side of town, with Mayor Oscar Goodman and his wife Carolyn Goodman assisting.

Brio Tuscan Grille

The Brio Tuscan Grille opened its second Las Vegas location recently in the newly opened Tivoli Village. Executive Chef Christopher Horning and General Manager Maureen Kane oversee this beautiful restaurant with guidance from our old friend District Partner Keena Warner.

www.lvfnb.com

May 2011 I The Las Vegas Food & Beverage Professional

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Meat the New Bull in Town When a person sits down to enjoy a fine steak at a local establishment, they usually don’t consider the process that it went through to get to the plate. However, chefs and restaurant owners know the importance of this process.

With so many distributors and food vendors in Las Vegas, it is easy for a chef to feel as though every person that comes through the door is a pitch man trying to peddle the newest and latest craze in food. The recent explosion in popularity of Kobe beef, or more accurately, “American Style Kobe Beef” is no different. With the arrival of The Montana Wagyu Cattle Company in Las Vegas, it is no longer “Beef As Usual.” Now it is beef as it should be: grade A, dry-aged, USDA Prime.

The ranch, owned and operated by Rick Woienski, is located outside of Belgrade, Montana in the pristine Gallatin Valley located north of Yellowstone Park. The Montana Wagyu Cattle Company is a business model based on being exclusively made

in Montana with all aspects of the production, raising, finishing, processing and packing, being done under the cattle company’s direct supervision. Additionally, all elements of the production are done by family owned and operated businesses within Montana.

This beef is truly a “Made in Montana” product.

This difference can be seen in their approach to raising and finishing the cattle. Each animal is raised on grasses and alfalfa for two years and then finished on whole grains and grasses for six months with no added antibiotics or hormones. This attention to detail results in raising cattle that consistently rate USDA prime when graded at the time of processing.

It is this attention to detail throughout the process that makes Montana Wagyu’s “American-Style Kobe Beef” truly different.

Starting with the USDA Inspection, the rancher will oversee each component of the cutting and packaging. Where other producers will process and ship as many cows in the shortest amount of time, The Montana Wagyu Cattle Company will dry-age every whole carcass for 28 to 30 days. This enhances the flavor and gives a rich buttery taste to the beef that is distinctive and bold. Where other producers just ship the cows to distant facilities, the rancher will travel to the processing facility weekly and monitor, inspect, and taste test (the best part of the job) every unit in production.

When it comes to getting the finished product to their clients, The Montana Wagyu Cattle Company’s business model continues to maintain the integrity of the product and process. “Since we are a family owned business, we treat our clients like family,” says Woienski. Once the product leaves the processing plant, it is either shipped directly to the client, or it is sent through NKB Distributors, the local distributor in Las Vegas. If there is ever any question about a product, both the rancher and distributor are simply a phone call away. How many restaurants are only one step away from the ranch?

For More Information Contact James D. Gannett (702) 232-2972 • www.vegaswagyubeef.com 16

The Las Vegas Food & Beverage Professional I May 2011

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Alexis Park &

Montana Wagyu Beef

Alexis Park Executive Chef Joseph Rawls shares his recipe for creating a culinary experience with Montana Wagyu Beef MONTANA WAGYU SLIDERS

WITH HEIRLOOM TOMATOES AND ARUGULA Roasted Red Onion Mayonnaise 1 med red onion 6 oz mayonnaise 1 lemon salt and pepper Roast med red onion in oven until soft and lightly charred. Cool and chop.

Add to mayonnaise in a blender and blend on high for 30 seconds. Remove from blender and season with salt, pepper and juice of half a lemon.

Sweet & Spicy Whole Grain Mustard Relish 2 grilled serrano peppers 4 oz whole grain mustard 1/2 med dill pickle seeds removed and chopped Remove seeds from serrano, combine with mustard, and add chopped cloth dried pickles and sugar to taste.

Sliders 6 oz ground Montana Wagyu chuck kosher salt fresh ground black pepper 1 1/2 oz crushed panko bread crumbs 1 med egg Preheat grill over medium heat. In a bowl add ground Montana Wagyu, salt and pepper to taste, crushed panko and medium egg. Mix all ingredients with hands, careful not to over-mix, and form meat into 2 oz. patties. Pack tightly.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes, and then flip and cook another 4 minutes or desired temperature. When the sliders are about done, top with English semi-hard cheddar cheese and melt cheese.

Place the slider on mini brioche burger buns and top with roasted red onion mayonnaise, arugula, and sliced heirloom tomatoes.

www.lvfnb.com

May 2011 I The Las Vegas Food & Beverage Professional

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Three Square Names Brian W. Burton President and CEO Food Bank’s Founder Julie Murray to Consult with Feeding America LAS VEGAS – April 7, 2011 – The Three Square Food Bank Board of Directors announces the appointment of Brian W. Burton as President and Chief Executive Officer of Southern Nevada’s only food bank effective April 25, 2011. Burton succeeds visionary and founder Julie Murray.

“We are thrilled to have an experienced non-profit leader like Mr. Burton continue the great work that has been done at Three Square,” said Chairman of the Board Kirk Clausen. “Julie established a strong foundation and we are confident Brian will continue to build on that momentum and further expand operations to meet the need for food in our community.”

Burton brings more than 20 years of non-profit industry experience to his post at Three Square Food Bank. He most recently served as Executive Director of the Wilkinson Center in Dallas, Texas, a non-profit organization that empowers low-income families to break the cycle of poverty through emergency services including food assistance, education and case management. His professional expertise includes rapid organizational growth and development, program sustainability, community engagement, public policy work and diversified fundraising.

Burton holds a Master of Divinity degree in Education from Southern Seminary, a Master of Business Administration degree from Louisiana State University and a Bachelor of Arts degree from Ouachita Baptist University.

www.lvfnb.com

Under Murray’s leadership, the start-up food bank succeeded in distributing 50 million pounds of food and grocery product into the community during the past three years through its more than 600 Program Partners serving over 100,000 individuals monthly.

She will continue to serve Three Square in an advisory capacity in addition to providing consultative services to Feeding America, the nation’s leading hungerrelief organization, working with President and Chief Executive Officer Vicki Escarra.

About Three Square

Three Square was established to end hunger in the valley by providing wholesome, nutritious food to non-profit organizations that serve a wide range of Southern Nevadans in need. A national model project inspired by Eric Hilton with a grant provided by the Conrad N. Hilton Foundation, Three Square is a community collaborative partnership with the gaming industry, businesses, non-profit agencies, food distributors, higher education institutions, the CCSD, governmental entities, the media and thousands of volunteers to efficiently and effectively serve hope to those in our community struggling with hunger.

Three Square currently provides more than 22 million pounds of food and grocery product – the equivalent of nearly 16 million meals – per year to more than 600 Program Partners including non-profit and faith-based organizations, schools and feeding sites throughout Southern Nevada. Three Square is a member of the Feeding America network of food banks. For additional information visit www.threesquare.org.

May 2011 I The Las Vegas Food & Beverage Professional

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WHAT’S COOKING

BRATALIAN Neapolitan Cantina Acclaimed celebrity chef and occasional TV star Carla Pellegrino is showcasing her recipes at her newly opened Bratalian Neapolitan Cantina. The restaurant is truly a family affair, with her sister, Allesandra Madeira serving as chef de cuisine and her brother-in-law Walter Ciccone handling the general manager duties.

The name implies a Brazilian/Italian theme, but mainly represents Carla’s background of having a Brazilian father and an Italian mother and growing up in both Brazil and Italy. While the menu is currently strictly Italian, beginning in June, Brazilian dishes will be served during lunch on Saturdays featuring seven rotating dishes and live Brazilian music.

As you enter Bratalian, you’ll feel like you’re in the heart of Naples. The first thing you’ll notice is laundry hanging from clotheslines, just as you would find in the Spanish borough on the main street of Naples. The atmosphere is relaxed and eclectic, with colorful artwork, photos of Italian movie stars and pictures of Carla with notables that include Bill Clinton. An outdoor patio is inviting as well, enhanced by a lion statuary fountain.

Carla began her cooking career at the age of 10, skipping school to assist her mother whenever she got a catering gig. “For me, food was always linked to liking someone, whether family or friends, so cooking is natural to me,” says Carla. In 1997 her travels brought her to the U.S. where she met her ex-husband Frank Pellegrino Jr., co-owner of the famous Rao’s in East Harlem, New York City.

After cooking for him, he was so impressed that he decided she needed her own restaurant, and in 2000 they opened and successfully established Baldoria on 49th Street in the heart of the theatre district. At the same time, Carla attended the French Culinary Institute in Soho, from which she graduated with honors. In 2006 she and Frank moved to Las Vegas to open another version of Rao’s at Caesars Palace, where she was its executive chef and free to add her own traditional North Italian cuisine touch. In 2009 she appeared on the Food Network’s Throwdown! with Bobby Flay and competed against Flay in a Feast of Seven Fish competition, of which four were shellfish. In spite of her severe allergy to shellfish (which tasting or touching could be deadly to her), she bravely wore two gloves and without tasting her dishes still defeated Flay. Carla’s other impressive credentials include appearances on the Today Show, CBS Morning Show, Fox News, has been spotlighted in numerous magazine features and she was honored as Chef Guest at the James Beard Award for Women in Food in 2009.

As for the cuisine at Bratalian, Carla says, “Italian food hasn’t changed in 2,000 years. My food is very traditional, but I incorporate some American/Italian parm and meatballs out of respect for my clientele, so they can enjoy what they expect of Italian food. Here you can have a pleasant homemade dining experience enjoying comfort food like family would make.”

An excellent beginning is the Insalatina di Mare ($14)-a tour of the sea with calamari, shrimp, lobster, and crab with Gaeta olives, celery and red bell pepper dressed with lemon citronette; or the Polpette Tradizionale ($9.50)-traditional beef, veal and pork meatballs served in fresh tomatoes and basil sauce. Not to be missed is the Penne alla Vodka ($19.50)-a delectably rich mixture of penne in tomatoes, Italian cooked ham, vodka and a touch of cream sauce. Carnivores will enjoy the Cotoletta di Maiale in Agrodolce ($21.50)-a generous 14 oz. pork chip pan seared and sautéed in sweet and hot cherry peppers. A perfect finish is the Profiterole ($8.50)-Pate Choux filled with French vanilla gelato and topped with warm chocolate sauce. The full menu can be viewed at www.bratalian.com.

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The Las Vegas Food & Beverage Professional I May 2011

BY Bob Barnes

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

Email: bob@lvfnb.com

BRATALIAN NEAPOLITAN CANTINA Bratalian is located in Henderson, on Eastern south of Horizon Ridge Pkwy., and is open daily for lunch from 11 a.m. to 3 p.m. and dinner from 5 p.m. to 10:30 p.m.

10740 S. Eastern Ave. #155 Henderson, NV 89052 702-454-0104 www.bratalian.com

www.lvfnb.com

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

May 2011 I The Las Vegas Food & Beverage Professional

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WHAT’S BREWING

B

eer Fests and Beer Dinners

June is the month with the longest days of the year in the Northern Hemisphere, which will give us extra time to bask in the warmth of our abundant sunshine, while enjoying two outdoor beerfests on tap in Las Vegas.

First up is the 2nd Annual Brews & Blues Festival on Saturday, June 4 at the Las Vegas Springs Preserves and hosted by the Nevada Brewers Guild. $30 will get you a commemorative mug and unlimited samples of more than 50 craft brews. The event is from 4 p.m. to 8 p.m., but buying your ticket in advance for $25 includes early admission at 3 p.m. Local and regional blues bands will perform on two stages throughout the festivities. Tickets can be purchased at the Springs Preserve or online at <vegasbrewsandblues. com>. The Springs Preserve is located on Valley View, just south of the 95 Freeway.

At the Nevada/Arizona border, Brewmaster Todd Cook at Boulder Dam Brewing is teaming up with yet another local Boulder City business, Grandma Daisy’s (a local candy shop) to make a chocolate stout called Grandma Daisy’s Cough Medicine. He’ll also bring out two IPA’s, his Bridge Breaker IPA-a true English IPA using all English hops (East Kent, Whitbread Goldings and Challenger); and the return of his best-selling The Dam Buster-a hop bomb with Chinook, East Kent Goldings, Cascade and Crystal hops that weighs in at 6.7% abv and 55 IBU’s.

The Yard House has just launched its new House Amber Triple. This is not a “Belgian-style beer,” but a beer actually brewed in the Belgian village of Silly by Brasserie de Silly, an artisanal brewery founded in 1850. The beer’s flavor is one that is fruity and sweet with a unique and complex taste.

Ellis Island Casino & Brewery is currently the #1 brewery in Nevada as well as the mountain west region in terms of number of barrels produced and sold. What’s also impressive is that almost 90% of the beer made in the brewery is sold right at Ellis Island. Brewmaster Joe Picket will have his annual brew of hard lemonade ready by Memorial Day weekend. The brewery will celebrate National Beer Week May 16-22 by offering a special chef and brewer-inspired menu that includes beer cheese soup, beer-battered fish and chips, beer-braised beef short ribs and beer nuts. More details can be found on its Facebook and Twitter social media sites.

Also on tap is a Food Truck event on May 28, which will feature five of the best food trucks in Las Vegas, a Clarksburg West Virginia Hot Dog eating contest, Ellis Island’s worldfamous Karaoke with a contest, live music, raffles and giveaways. The event begins at 5 p.m. and will continue until BJ’s Brewhouse will host a beer dinner pairing several beers 10 p.m. or later. from the Imperial line of Sam Adams. The line features more robust flavors and higher alcohol. Price for the dinner is an Beer Nugget extremely reasonable $30, and dates are Monday, May 23 for The latest beer nugget I’ve unearthed is Khoury’s Fine Wine the Henderson BJ’s and Tuesday, May 24 for the Summerlin & Spirits. Located at Eastern and St. Rose on the dividing line location. Both dinners will begin at 7:00. To reserve, call between Las Vegas and Henderson, this retail store has more 702-473-2980 (Henderson) or 702-853-2300 (Summerlin). than 300 craft beers and recently obtained a liquor license Those in the far northwest area of the Vegas Valley should allowing you to buy a beer, pop it open and enjoy it there. be rejoicing at the news that a new BJ’s is heading their way. They also have 3 taps, which rotate weekly. When I stopped The new brewhouse is slated to open in late June at 5881 by they were pouring Sierra Nevada Kellerweis, Dogfish Centennial Center Blvd. at Tropical Pkwy.

Head Midas Touch and Firestone Walker Velvet Merlin. There are comfortable stools, a wooden table and bar, an extensive What’s on Tap library of beer books and copies of Celebrator Beer News to Matt Marino at Triple 7 Brewpub at Main Street Station is keep you entertained as you sip your beer. Wednesdays are serving his V.I.P.A (Vegas India Pale Ale), which thanks to the designated beer geek hangout night. newly installed beer lines will become a permanent fixture Beer Spotlight on tap. The V.I.P.A. is hopped This month the spotlight shines and dry hopped exclusively on Tenaya Creek Brewery’s with Hop Union’s Falconer’s Hop Ride IPA, a perfect beer for Flight “mystery” hop blend. summer or for hopheads any time Also pouring is Matt’s Mangoof the year. An American-style Weizen, his popular Mango IPA that has a medium amount Cream Ale brewed weizen-style, of bitterness, this beer is well which will be followed with a balanced and very drinkable.

Honey Bock.

It’s brewed using 2-row, wheat In February, Tenaya Creek and caramel malts and is hopped Brewery released its Old with Magnum and Summit for Jackalope Barleywine. It’s going bittering and flavor and Cascade fast; the whole batch was sold to for aroma. This IPA is also drydistributors within eight weeks. hopped, meaning hops were put Out just in time for summer is in the fermentor to give a big Red Ryder, a hoppy rye-based citrus and spicy aroma, with beer. The brewery continues to CTZ, Summit and Chinook hops. expand its market, with bottles It weighs in at 7.2% abv and 80 of the Calico Brown Ale, Hop IBUs. Ride IPA and the Old Jackalope As always, great beer happens Barleywine now available in Salt in Vegas!

Lake City.

The inaugural Great Vegas Festival of Beer will take place at the new Tivoli Village in the Summerlin area on Saturday, June 18 from 5 p.m. to 9 p.m. Although it’s during the Vegas summer heat, misting systems, cooling fans and the location’s temperature-controlled stone walkways along with the evening hours it’s scheduled for should result in fairly pleasant temps.

The fest is put on by Motley Brews, who in my opinion put on an outstanding event in its inaugural Craft Beer Tailgate Festival back in November. More than 25 breweries are expected with a varied selection of beer styles. Cost for unlimited sampling and tasting glass is $27 online or $37 at the gate, with a portion of the proceeds going to benefit the Boys & Girls Clubs of Las Vegas. To order tickets, visit www.GreatVegasBeer.com.

Tivoli Village is located at Rampart and Alta, just south of the Summerlin Parkway freeway.

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The Las Vegas Food & Beverage Professional I May 2011

BY Bob Barnes

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

Email: bob@lvfnb.com

www.lvfnb.com

UNLV

â&#x20AC;&#x2122; G

T

ino s rand asting was celebrated twice this year with a tasting for the general public and once again at 11pm till 2am with a tasting for the industry. Both tastings were outstanding and our congrats to Southern Wine & Spirits, especially our dear friend Michael Severino for a job and event well done.

UNLVinoâ&#x20AC;&#x2122;s Sake Fever Hosted At The Mirage Poolside

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May 2011 I The Las Vegas Food & Beverage Professional

23

Your Personal Chef

BY Chef Brian

You can change an entire meal just by replacing the sauce. So knowing several variations of a few basic sauces can be the most valuable skill in your repertoire. Here, I explain my understanding of BROWN, WHITE and RED sauces. Mastering the art of saucier can take a life-time; to me, it is one of the most enjoyable parts of being a chef; creating new sauces and variations of sauces is a place in culinary arts where a person can always grow, learn and have fun!

Red Sauce

White Sauce

Béchamel (Cream Based) Basic definition is milk thickened with flour.

I prefer to add cream to my béchamel. In this classical sauce, milk is scalded on the stove top with onion, bay leaf & clove, letting those flavors marry together, and then thickening to desired consistency with flour & butter (blonde roux).

Hold at hot temperatures but don’t let it boil a second time, or it may curdle; and remember, as with all milk products, be extra careful its temperature doesn’t stay in to the “Danger Zone” below 140 degrees F too long; cool the sauce fast and keep refrigerated.

Garlic Crème Sauce – In a saucepot, sauté in olive oil minced shallots, with a good amount of chopped garlic. When golden brown, but not burned, add Vermouth or dry white wine & cream, let reduce for several minutes and finish with a very-thick consistency béchamel. Salt & white pepper to taste.

(Tomato Based) Marinara – Most every chef has his own version of a Marinara style sauce. I guess I may not be much different. My version is comprised of a recipe from a chef I apprenticed under, an Oldschool Italian from New York. Chef Carravaggio taught me well, but I do deviate from his classic Marinara recipe, depending on the season and ingredients available.

Pomodoro – For this sauce, the flavor comes from using only the freshest, sweetest tomatoes, garlic, basil and quality olive oil. I prefer whole, vine ripened, San Marzano, plum tomatoes imported from Italy; the same goes for the extra virgin olive oil. Mama Mia only the best!

Bolognese – Ground beef, veal, and Italian sausage, with garlic, red bell peppers, onions, oregano, basil and Roma tomatoes.

Creole – Diced bell peppers, onion, Andouille sausage, Tabasco, bay leaf, gumbo filé, and a splash of demi glaze.

Brown Sauce

(Beef Based) This is a robust and complicated sauce; the flavors are built and developed over a period of hours on simmering heat. The deep brown color of the stock comes from braising of the beef bones, caramelizing the tomato paste and roasting the vegetables (mirepoix). Down south in Creole Country they often brown the flour in the oven, for their roux when they thicken their sauces. The true quality of the sauce you make will lie within the quality of the stock you use to start with. So, the best quality ingredients must be used. Over time flavors will develop, as aromatics such as herbs and spices enrich the already infused essence of meat and vegetables.

Demi Glaze – Equal amounts brown sauce and brown stock, simmered and reduced in volume by almost half. The flavors can be enriched with herbs, mire poix, wine or liquors.

Espagnole – In a sauté pan heat with oil, sliced bell peppers and onions. Cook till done and add fresh garlic, tomatoes, red wine and brown sauce.

I love putting fresh chopped jalapeños and cumin powder in this version.

Mornay Sauce (to gratin: finish with liaison of egg yolks & cream) – This may be the most popular sauce in all “Kids Menus” across the country. It is the base for ‘Macaroni & Cheese.’

Make a medium consistency hot béchamel; stir in medium-sharp, shredded, cheddar cheese (the cheese will also help thicken the sauce). Often I like to add a blend of cheeses & white wine, and always season with salt & white pepper. (Black pepper looks bad in a white sauce, kind of like dirt speckles on a white canvas.)

Mustard sauce – Often mixed with Mornay, I prefer a whole-grain brown mustard, or a Dijon is nice too.

Soubise – Diced, sweated sweet onions, white wine, & cream.

Mise en place for Garlic Crème Sauce.

So as always, if you have any questions or would like a price quote for a catering event, please feel free to write me at chefbrian310@yahoo.com and please view my website for more information chefbrian310.tripod.com.

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UNLVino

BY Chandra Paige

I was highly anticipating this event. I had heard how wonderful the ones in the previous years were and this was the first time I was going to experience it. UNLVino raises funds for UNLV hospitality student scholarships, so what better way than to entice people to help with getting to taste world class wines, champagnes and spirits. The event was held over a course of three evenings. I attended two of the three and walked away with a smile from each of them.

Thursday, March 31st was the opening night, and it was held at the swanky and luxurious Crystals located in CityCenter. Bubble-Licious was the appropriate title for the night, because every kind of sparkling wines that one can concoct was there to sample. The atmosphere was relaxed, elegant, and sprawled out; not once did I feel it was overcrowded while the air stayed very much alive and excited. The first booth I stopped at was Wilson Creek’s.

The regional sales manager, Brad Pepper, was very friendly, informative and very proud of the products. I tasted their almond sparkling wine; it was so delicious and perfect to have with dessert. In fact, each booth I stopped at had wonderful and happy representatives. I tried sparkling sake for the first time, which won’t be my last. Of course there were stops for bites of food from the restaurants that are located in Crystals. Beso had gazpacho topped with popcorn while foie gras topped marshmallows. Yes, you read that right! I even got to hold a $3,800 bottle of the No. 1 rated champagne in the world, Armand de Brignac from Sovereign Brands. The metallic-dipped bottle was held with the help of managing partner Brian Berish, even though he encouraged me to hold it without assistance. I wasn’t ready to purchase a shattered bottle for that price if I dropped it. Benoit Cornet, the executive chef for Southern Wine and Spirits, made unforgettable lobster bisque, and I gave him kudos which he took with pride. Social House had the lightest oyster shooters, and I helped myself to a few. The highlight of the evening for me was honoree Todd English. He was gracious enough to come out from his cooking area to chat with me and take pictures; he even toasted glasses with me! Oh, yes…I walked away a very happy woman!

The second night I attended was the final night, Saturday April 2nd at Paris hotel, where award-winning cocktails and beers were the headliners for the evening. This time it was held in one of the enormous ballrooms and was a much different vibe than Crystals. Because the space was more limited, the feel of a closed-in large crowd was definitely in the air. All the booths were lined up in rows rather than spread out. This time there were actually lines to wait in, and I wasn’t quite sure which line I was waiting in was for.

Although I tasted wonderful beverages, I was forever grateful for Fiji and Pellegrino waters so readily available. My favorite of the evening was Banfi Vitner Rosa Regal bubbly (red). Wild Hibiscus Flower Company’s wine had a very floral aroma that I could have dived into. I tried for the first time the new Belvedere Bloody Mary Vodka; all you needed was a splash of tomato juice just to make it look like the real thing, very smooth. My prediction for Nuvo sparkling vodka, it will be a staple of every trendsetting, stylish woman that loves pretty bottling and refreshing drinks. Sake Nagomi had decanters of sakes in a variety of flavors such as lychee, green tea, peach and yuzu.

There were plenty of tequilas which I didn’t dare to consume, but I had my husband, Glenn, taste a few of them. Displays of food were in the middle of cheeses, breads, meats and hot appetizers, as well as a few bite size desserts to try as well. Even with the slightly cramped atmosphere, it was a great ending in my eyes-a fantastic, successful event for a wonderful cause. Next year, I will carry a baguette loaf with me to balance the liquor/food ratio. If you see me, feel free to say hello!

www.lvfnb.com

May 2011 I The Las Vegas Food & Beverage Professional

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UNLV Beverage Club

Joseph James

The Secret Brewery in Henderson with a Big Reputation

BY Ryan Wieczorek

Joseph James Brewery owner, Matt Lisowski, invited the UNLV Beverage Club out to his brewery in Henderson for an exclusive event. His brewmaster and brew crew wanted to prepare a 3-course meal using their signature beers and pair them with other signature beers that they brewed on-site. Once the invites went out on to the beverage club they were already full within 24 hours. News had spread around fast about last year’s event and how this year, they were planning on making it even better.

The Beverage Club crew walked into the brewery at 6 pm on Monday the 18th. They were packed into the middle of the brewery since Joseph James does not yet have a tasting room. From there Matt mad a couple announcements about how he started the business, how it was named after his son and all the risk and struggles they had to achieve the success they have today. After his introduction, DJ-Kong started spinning some music in the jam-packed area. Guests were being served Joseph James signature Lager. Matt had also brought on some import cheeses for everyone to try with their craft lager. The rest of the menu included: Assorted Cheese and Fruit Plate

Paired with Weize Guy German Style Hefeweizen

Mussels Steamed in Wit beer and Fresh-baked Sourdough Pale-ale Bread Paired with Alpine Wit Belgian Style Wit

Spit-roasted Rock Cornish Game Hen with Herb Butter and Steamed Asparagus with Hollandaise Paired with Tahoe Blue Pale Ale and HopBox Imperial India Pale Ale Dessert

Crème Brulée Paired with Red Fox Russian Imperial Stout

The fans were unanimous about the Mussels. They loved them. The brewmaster had even steamed them in an empty keg of what used to be full of the Belgian Wit Beer.

Matt has invited the Beverage Club back to the breweryin September for a special beer tasting party, which will be held outside in tents and have live bands playing.

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www.lvfnb.com

Keep It

Fun

To keep gambling fun, keep it responsible.

Responsible gaming is a social activity, best enjoyed with family and friends. Set time and money limits, and stick to them. Understand the odds, and know how the games work. And please donâ&#x20AC;&#x2122;t gamble when youâ&#x20AC;&#x2122;re lonely, angry or depressed. It clouds your judgment.

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

Sustainable Seafood

One Restaurant’s Tale of Sustainable Success

By Jennifer Fleck, Green Restaurant Association

Bamboo Sushi is a Certified Green Restaurant® based in Portland, OR. It also has the claim of being the first Marine Stewardship Council (MSC) certified, sushi restaurant in the world. What’s equally impressive is that Bamboo’s founder, a 26-year-old visionary, fostered various relationships throughout the industry to ensure that his restaurant would run as sustainably as possible.

So how did he do it?

Bamboo Sushi founder, Kristofor Lofgren, sought the best resources available to help him put the most sustainable seafood options on his tables. Working hand-in-hand with the Marine Stewardship Council, Monterey Bay Aquarium, Blue Ocean Institute, and several other organizations, Lofgren is able to give his customers exactly what they want…with a side of sustainability.

Bamboo’s pledge: Using the guidelines established by Monterey Bay Aquarium and Blue Ocean Institute, the restaurant will never serve seafood that is on their “red” or “avoid” lists. On the menu at Bamboo you’ll find: Wild Alaskan Salmon MSC Certified Albacore Tuna Canadian Sweet Shrimp MSC Certified Alaskan Halibut …and more!

You won’t find farmed Salmon or Bluefin Tuna on the menu at Bamboo Sushi. Why? Those species (along with many others) are on the “red” list for being overfished, or caught using unsustainable methods.

What’s so important about fishing sustainably?

In recent years, seafood has been hyped for its lean protein, omega3 benefits and its contribution to heart healthier diets.

With increased demand for popular species, there has been a significant depletion in fish stocks around the world, which is harming the health of our oceans.

With nearly 76% of the world’s fish populations over-fished or fully fished out, there is a growing scientific concern that the oceans simply can’t keep up with the demand unless sustainable changes are made. Various industry practices (like trawling) are cause for environmental concern because they take a major toll on our oceans’ ecosystems and marine life. Another pressing issue is Bycatch: the unintended catch of sea turtles, sea birds, marine mammals and other sea life that gets pulled in during the process of catching fish.

67% of seafood in the United States is being consumed in restaurants. This fact provides enormous opportunity for change.

Preserving and protecting ocean life, and abiding by sustainable fishing methods have proven to be a successful business model for Lofgren. Why? Because creating a sustainable business geared toward protecting its most valuable resources (the menu items!) ensures longevity for the business.

What can you do today?

Start by looking at your menu. Are any of your seafood items on the “red” list? If so, can you substitute some of those items for options on the “green” list?

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Some of the popular “red” list fish include: Imported Shrimp Farmed Salmon Grouper Chilean Sea Bass Atlantic Halibut Atlantic Cod Try incorporating some of these sustainable options instead: Pacific Cod U.S. Farmed Shrimp Catfish Tilapia, U.S. Farmed Striped Bass Mahimahi, poll and troll-caught Use your menu as a jumping off point to start making sustainable seafood choices. Next, ask yourself where the seafood you’re purchasing comes from. Use these resources to help your find sustainable seafood options and U.S. fisheries to source your product from: Marine Stewardship Council Monterey Bay Aquarium Blue Ocean Institute Seafood Choices Alliance Remember: food is just one part of your menu. Seafood only represents some of the items that might be served on your menu.

Restaurants have many layers, use many resources and provide many opportunities for change. Where there is one sustainable step, there’s always another one immediately following.

With sustainability and smart business always top of mind, Bamboo Sushi went beyond just their menu and earned the Green Restaurant Association’s Certified Green Restaurant® seal in 2008. Some of the ways they bring sustainability full circle include: Using teak wood chopsticks, made from a rapidly renewable resource Full-scale recycling and composting Low-flow toilets that help them conserve water Energy efficient hand dryers that reduce paper use and save energy For Lofgren, the concept was simple: why focus so much on sourcing sustainable seafood and protecting the world’s oceans if the restaurant itself isn’t operating as sustainably as possible?

Sustainability is a direction, not a destination™. One step in the right direction encourages another. www.lvfnb.com

Green Restaurant Association

TM

Since 1990

Thinking of Going Green?

Take a strategic approach.

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

www.lvfnb.com

May 2011 I The Las Vegas Food & Beverage Professional

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May 2011

UNITED STATES BARTENDERS’ GUILD About the USBG With over 60 years of presence in the United States and International coverage in affiliation with the International Bartender’s Association (IBA) in over 50 countries, the United States Bartenders’ Guild is the largest network of professional bartenders and is setting the standard for the profession throughout the country.

The USBG is a non-profit organization founded in 1948 and registered a nonprofit organization in 1967 in Southern California. Over the years the guild has expanded nationally and is now in the following cities; Austin, Chicago, Connecticut, Dallas, Denver, Hawaii, Las Vegas, Los Angeles, Miami, Milwaukee, New Orleans, New York, Philadelphia, Phoenix, San Francisco, St. Louis and continues to grow.

With the resurgence and ever increasing popularity of the cocktail, there is a high demand for creative and professional bartenders. Bars are using higher quality spirits and mixers as well as fresh fruits and juices and hiring knowledgeable and imaginative bartenders to create and serve them. As an industry leader the USBG is responsible for raising the bar and creating new trends to keep our competitive edge.

The USBG is a national network of bartenders who come together to share their common interest: the craft of mixology.

The Repo Man

Events Chopin Presentation Tadeusz Darda Owner & CEO CHOPIN

oz Patron Reposado 1 oz fresh lemon juice ½ oz agave nectar 2 strawberries 2 slices Fuji apple ¼ oz ginger syrup Method: Muddle strawberries and apple with lemon juice. Add ginger syrup and tequila. Shake with ice and strain into a cocktail glass.

Garnish: strawberry Enjoy a refreshing summer delight made with Patron Reposado Tequila, fresh lemon juice, fresh strawberries, fresh apples, lightly sweetened and enhanced with ginger syrup.

Our Guild is made up of exceptional bartenders who take great pride in the cocktails they serve. www.usbg.org 30

The Las Vegas Food & Beverage Professional I May 2011

www.lvfnb.com

“WHAT’S SMOKED IN VEGAS STAYS IN VEGAS!”

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

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