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Food & Beverage Magazine of Las Vegas Volume 9, Number 11
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Serving the Service Industry
Volume 9, Number 11
Food & Beverage Magazine of Las Vegas
|CONTENTS
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FEATURES Laughlin Holds its 22nd Chef’s Fest at the Aquarius Casino Resort. All local Properties joined in once again this year to showcase their Food & Beverage Departments and Chef’s creations for this charitable event and friendly competition.
Pour Mario Guardado, our Latin Nation Specialist and “Man About Town.” Look for Mario every Thursday Night at The Foundation Room House of Blues for Latin Nation.
Three Square recently dedicated the new Donald W. Reynolds Building to its Campus in North Las Vegas. Fork & Pour is a strong supporter of Three Square here in Las Vegas and we are sure you will be too once you see what they do for this community.
TOP 100 CHINESE RESTAURANTS IN THE US will be coming to Las Vegas on January 3-4-5 at the Palazzo Resort & Casino. To get us in the mood Fork & Pour is highlighting our own Top Chefs here in Las Vegas. Plan to visit the Exhibitors Booths during the event, your sure to learn a lot about Chinese Food.
16 Please Welcome our newest contributor to Fork &
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IN EVERY ISSUE Hot off the Grill Human Resources Insights Slice & Dice Brett’s Vegas View Beer Bust Asian-Pacific Islands News & Notes
November 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas
Hot off the Grill!
| FROM THE EDITOR
Serving the Service Industry NOVEMBER 2009 www.forkandpour.com
Food & Beverage Magazine of Las Vegas
FORK & POUR DIRECTORY
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-Resort recently held its Italian Festival to Eat-Drink-And Be Italian … Two days of Fun and Food was hosted by the M-Resort Spa Casino and follows a tradition of the Marnell Family going back 17 Years to the Rio HotelCasino. Anthony Marnell caught here overseeing operations. Barrett-Jackson Auction and Auto Show was held again this year at The Mandalay Bay Resort and drew thousands of attendees, buyers, and sellers to Las Vegas. This is the exposure we appreciate in Las Vegas and by all feedback we received everyone enjoys having it located here. Hard Rock Café Opens it’s newest and most “State of the Art” Café on the Las Vegas Strip. Three stories high with a Concert Theater and an Interactive Display Wall that you will not want to leave alone …
President Rocky Parks
Associate Editor Bob Barnes
Operations Manager Ebony Holmes
Photographer/Photo Editor George Fryer
Managing Editor Mike Fryer
Associate Editor Chanelle Hayes
Graphics/Website Silvia Gutierrez
Equipment Industry Advisor George Baggott
Feature Writer Michelle Fryer
Design Rowena Becknel
Fork & Pour | Food & Beverage Magazine of Las Vegas 3355 W. Spring Mountain Rd., Las Vegas, Nevada 89102 Main: 702-220-7955 Fax: 702-227-8684
Contributor Jackie Brett
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Contributor Les Kincaid
Contributor Jan-Ie Low
Artwork by Woody photoartbywoody@cox.net
FORK & POUR Food & Beverage Magazine of Las Vegas | November November 2009 2009
FORK & POUR | Food & Beverage Magazine of Las Vegas is published monthly by Fork & Pour and printed by Southwest Printers. All rights reserved. Reproduction in whole or in part is prohibited without prior written permission from the publisher. All materials submitted to Fork & Pour | Food & Beverage Magazine of Las Vegas become the property of Fork & Pour and may be used by F&B Magazine Las Vegas without compensation to the submitter. All such materials may be edited for clarity and space. For advertising inquiries, please contact Mike Fryer at mike@f bnewslasvegas.com or call 702-877-5780.
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Italian Festival at M-Resort and Casino
The Italian Festival held at the M Resort and Casino was a phenomenal success! The two-day festival allowed guests to sample pizza, sausage and pepper sandwiches and various specialties prepared by local restaurants and the M Resort’s world-renowned chefs. The Italian Festival featured an assortment of live entertainment, including a performance by Louis Prima Jr. The annual festival, which is always held at the Rio, was a perfect fit for M Resort.
OpenTable 2009 Diners’ Choice Awards for Most Scenic View
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penTable, a San Francisco-based company that provides online reservations for more than 11,000 restaurants nationwide, announced the winners for the 2009 Diners’ Choice Awards for Most Scenic View. Las Vegas’ own Alizé at the Top of the Palms Casino Resort and Eiffel Tower Restaurant at Paris Las Vegas made the list. Alizé features world-class cuisine, service and wine list with the most dramatic view of the famous Las Vegas Strip. Chef Joho’s Eiffel Tower Restaurant offers the city’s premier French cuisine, breathtaking views of the Las Vegas strip and is regarded as the crown jewel in Paris Las Vegas’ collection of restaurants. The top 50 list was complied from three million reviews by OpenTable users in all 50 states and the District of Columbia. For the complete list of winners, visit www. opentable.com/scenic. forkandpour.com
Korean Town Plaza welcomes Greenland Supermaket Greenland Supermaket, located on the northeast corner of Rainbow and Spring Mountain in the Korean Town Plaza, opened in mid-October and has been doing well since. The 30,000-square-foot supermarket’s wholesale operation allows it to sell fresher foods at lower prices than competitors. Greenland offers foods not found in typical groceries, but also carries a standard line of meat and produce. November 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas
| HUMAN RESOURCES INSIGHTS
Employee Handbook Tips 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
O
ne of the more important documents you need to have in your business arsenal is an good employee handbook. Why? Because the decisions made, procedures followed, and actions taken by you or your staff could put you into a serious employment liability, if you discriminate or take illegal or inconsistent actions against someone who works for you. You need to pay close attention to the contents of all of your employment practices documents for your financial future as well as that of your employees. Here are some tips for ensuring quality contents in your employee handbook. You must include the following: • “at will” and EEO (equal employment opportunity) statements. • an acknowledgement page to verify receipt and responsibility for reading the content. • a statement outlining areas of zero tolerance; harassment, discrimination, bias or favoritism. • clearly defined policies and procedures. • communicated culture, philosophy and company vision. • employee expectations and code of conduct. “At will” is defined as an employment relationship wherein the employee or the company can terminate the employment situation with or without
cause or notice, and no implied commitment exists between them. A well prepared employee handbook can help you in court in the event you find yourself facing an employment-related lawsuit. When all employees are given an employee handbook and expectations are outlined clearly in this book, you are more likely to be protected. Today’s employer will follow a strict employee handbook practice which includes the following steps. 1. All employees receive a handbook, are required to read it, and must sign an acknowledgement (receipt) attesting that they understand their responsibility to read and follow the guidelines in it. 2. All company rules, policies, expectations and philosophies, key to business success, will be in it. 3. All employees will receive training, including Orientation, which covers the intent, purpose and contents of the handbook. Companies that want to protect their interests and assets always put time and effort into the preparation of their handbook. They know that any actions taken, if not applied equally to all employees, could result in a lawsuit. Consult a human resources professional or employment law attorney to ensure you are protected Next Month’s Subject: Getting the Most Effort Out of your Employees.
HR QUESTION of the MONTH What new programs have you implemented to increase employee efforts and productivity during these challenging times? Email your response to ljbconsulting@cox.net. The best idea will be printed in next month’s HR Insights column.
TROPICANA EXECUTIVE CHEF MAX FELLNER DISCUSSES KITCHEN PLANS WITH SOUS CHEF JOE KENT IN THE TROPICANA DINING ROOM WHERE CHEF MAX BRINGS COUNTLESS YEARS OF EUROPEAN, ASIAN, AND US CULINARY TRAINING AND EXPERIENCE TO THE TROPICANA KITCHEN STAFF. CHEF MAX EXPLAINS THAT LEADING A CULINARY TEAM IN LAUGHLIN HAS BOTH ITS CHALLENGES AND BENEFITS IN THAT YOU ARE MORE REMOTE THAN LAS VEGAS BUT EMPLOYEES ARE MUCH MORE TEAM ORIENTED AND VERY LOYAL.
FOR MORE PHOTOS AND ARTICLES, GO TO www.forkandpour.com FORK & POUR Food & Beverage Magazine of Las Vegas | November 2009
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LAS VEGAS CHEF AND SOMMELIER A NEW CLUB created by Chef Jean-David Groff-Daudet (Chef JD) Executive Chef of Garfield’s on the Lake in Summerlin and supported by Fork & Pour – Food & Beverage Magazine of Las Vegas. An invitation-only gathering of Industry Professionals in a relaxed, informal, no-pressure atmosphere. This is THE venue to taste complementary new and different wines, talk with the distributors and winemakers, eat great food, and catch up with other Las Vegas Industry Leaders. Please contact us if interested in joining & attending or any questions… LasVegasChefandSommelier@gmail.com.
UPCOMING PRESENTORS INCLUDE JOY ARMAGNAC ARNOUX GREMILLET
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Leave the MAGIC to Chef Paul! Paul ! :_ffj\ =ifd )/ DX^`Z J\Xjfe`e^ 9c\e[j Gif[lZkj :_\] GXlc Gil[_fdd\ jkXe[j ]fi hlXc`kp Xe[ _\ gifl[cp f]]\ij _`j c`e\ f] Xcc$eXkliXc# DX^`Z J\Xjfe`e^ 9c\e[j (. # DX^`Z JXlZ\ DXi`eX[\j + # DX^`Z :_`c\j . Xe[ Jdfb\[ D\Xkj 8e[fl`cc\ KXjjf
Order Direct 800-457-2857 fi i\hl\jk gif[lZkj ]ifd pfli cfZXc [`jki`Ylkfi% Save $5 n_\e pfl fi[\i fi j\e[ ]fi dX`c$`e Z\ik`]`ZXk\ Xe[ jXm\ fe pfli ]`ijk fi[\i 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
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LAUGHLIN’S 22ND ANNUAL CHEF’S FEST WAS HELD AT THE AQUARIUS RESORT
FORK & POUR Food & Beverage Magazine of Las Vegas | November 2009
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WHAT’S COOKING |
P
izza and beer-what a great concept. Although nothing beats pizza and beer, BJ’s Restaurant and Brewhouse has several amenities that make it stand out from the average beer and pizza joint. Its décor appears to be designed towards creating both a relaxed and stimulating atmosphere where anyone can feel comfortable. The design features are enhanced by comfortable padded booths, granite table tops, large windows affording natural light, contemporary artwork, stone arches, rich dark wood and earth tones. A sports bar feel can be obtained in the bar area, with big screen TV’s in abundance, and six screens grouped together making it possible to watch several games at once. Although its main focus would appear to be beer, it’s not a stretch for it to be considered a family restaurant; it’s not uncommon to see kids’ parties taking place in the restaurant area. Although the beers are not brewed locally, the award-winning BJ’s brews are served, including my favorites Piranha Pale Ale (a hoppy American-style pale ale), Jeremiah Red (malty and full-bodied Irish-style red ale) and Tatonka Stout (an Imperial Stout that’s malty sweet and weighs in at 8.5% alcohol). There’s also a new special brew, Tempest IPA, designed for hop heads and fortified with six different kinds of hops. 40 beer taps provide room for an extensive guest beer list that includes brews from Nevada-Big Dog’s Holy Cow! Original Pale Ale and Buckbean Original Orange Blossom Ale; regional gems-Stone Ruination IPA, Rogue Dead Guy Ale and Sierra Nevada Seasonals; and 18 bottle-conditioned Belgian-style ales. There’s not a weak beer in the bunch, and with so many beers in the mix anyone who enjoys beer should be able to find something to their liking.
As for their food, the stars of the show are its 11 unique pizza creations, including the Great White (alfredo sauce with grilled chicken breast), Southwestern (chipotle tomato sauce with spicy blackened chicken and green chilies) and Spinach & Artichoke (rich, creamy medley of spinach artichoke hearts, cream cheese and a fresh bruschetta tomato blend). An option to build your own pizza will allow you to be creative with 20 different toppings to choose from. For those not in the mood for pizza, there’s also a varied menu with NY Strip, Fresh Atlantic Salmon (flame-broiled or blackened), Baby Back Pork Ribs, Fish or Shrimp Tacos, several pasta dishes, Jambalaya, Chicken Fried Steak and Meatloaf. An array of appetizers, salads and sandwiches round out the menu, but a visit to BJ’s would not be complete without enjoying a Pizookie, BJ’s signature fresh-baked cookie dessert. Served in a deep dish pie tin that is whisked straight from the oven to your table, Pizookies are definite crowd pleasers. They come with two scoops of ice cream and in flavors that include chocolate chunk, oatmeal raisin, peanut butter and white chocolate macadamia nut. Through its “Cookies 4 Kids” program, BJ’s makes a donation to the Cystic Fibrosis Foundation for every Pizookie purchased. Nothing on B.J.’s menu will put much of a dent in your pocketbook. The prices are extremely reasonable with the vast majority of their menu items around 10 dollars. Even more savings can be found during Happy Hour, which occurs from 3-7 p.m. M-F and daily from 10 p.m. to closing. The deal offers $1 off cocktails and drafts, $2 off appetizers and half off of mini-pizzas. BJ’s must be doing a lot of things right, as it now has 87 restaurants in 13 states. I suspect the secret to their success is their recipes, the quality control of their brewing operations, and a relaxed environment where anyone can fit in. B.J.’s seems to have figured out what it takes to make craft beer fans happy: good, flavorful beer with lots of variety, and comfortable food at reasonable prices. B.J.’s has two locations in Southern Nevada, one at Charleston just east of the 215 and another in Henderson on Eastern in the Silverado Center, just south of the 215 freeway. Both are open for lunch and dinner.
By Bob Barnes
Bob Barnes is a native Las Vegan and an associate editor of Food & Beverage Magazine of Las Vegas. He welcomes your inquiries and can be reached via e-mail at LVBobB@juno.com.
BJ’s Restaurant and Brewhouse 9520 S. Eastern Avenue Henderson, NV 89074 702-473-2980 BJ’s Restaurant and Brewhouse 10840 W. Charleston Blvd. Las Vegas, NV 89135 702-853-2300
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November 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas
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V-THEATER OPENS ROOMS FOR CATERING
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lanning a Catered Event and want to know where to get the most for your Guests? Take a look at the V-Theater that is now opening its facilities to catering and can accommodate almost any size party. The V Theater is the most unique facility in Las Vegas that has 30,000 sq.ft. of convertible space and can accommodate and provide service for corporate events, speakers, seminars, weddings and fully catered events. And one of the best attractions is that you can have your catered party and enjoy a great selection of shows to attend as part of the experience with 8 shows per day, 7 days per week the V-Theater thrives as it continues to provide the Value that you are looking for. For more information or to book your group contact: David Saxe Productions-Noel Watson Special Events Manager at (702) 318-6470.
THE ALCHEMY ROOM AT WIRTZ BEVERAGE NEVADA Wirtz Beverage Nevada recently opened it’s new Alchemy Room. A State of the Art Training facility for beverage education, training, recipe testing and cocktail competition. The Alchemy Room creator Drew Levinson is pictured with F&P Editor on a private tour of the facility. For more information contact Drew at (702)735-9141 or drew.levinson@wirtzbev.com.
CIAO CIAO APIZZA ANGELATO OPENED RECENTLY ON SOUTH DURANGO BETWEEN TROPICANA AND FLAMINGO AND HAS BEEN A GREAT SUCCESS FOR OWNER GERALD SHLESINGER (RIGHT) AND ITALIAN BORN CHEF ENZO WHO BRINGS MANY YEARS OF PIZZA EXPERIENCE TO THE RESTAURANT. A NON-GAMING PIZZA JOINT WITH FULL BAR AND THE TOP DRAFT BEERS COMPLETES THIS COMFORTABLE LUNCH OR DINNER LOCATION. 10
FORK & POUR Food & Beverage Magazine of Las Vegas | November 2009
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Let’s Pair Red Wine with Poultry
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t seems like every holiday season I get questions asking for help pairing red wine with poultry. Although many people default to white wine, the fact is that most Pinot Noir goes extremely well with white meats. In the past I usually turned to Oregon for the perfect pairing but lately producers in California have been turning out wonderful examples from the Sonoma Coast. Many of these new California Pinots have managed to obtain a balance between big fruit, earthy nuances and finesse. For this night’s dinner I selected a perfect example of this, an A. P. VIN, 2007 Kranzler Vineyard Pinot Noir. You choose your own favorite Pinot. As for the bird, I picked a naturally raised roaster chicken. It’s amazing how your guests swoon when they hear roast chicken, but what’s even more amazing is how few people feel comfortable roasting one. Roast chicken is not as difficult as many people think and with a few tools and tricks, which I’ve provided below, you can really impress your guests with the end result.
Garlic & Herb Roasted Chicken
A roast chicken, cooked to perfection, is moist and tender. In this recipe, the meat is a perfect medley of chicken, roasted garlic and rosemary with a hint of lemon. The skin is crispy and seasoned well, creating a textural dynamic against the moist and succulent meat. When put against the Pinot, the intense fruit mingles with the herbs and sweet garlic. The chicken adds complexities to the wine, and the wine cleanses the palate perfectly between each bite. Even with its medium long finish, the lush, woodsy fruit of the Pinot becomes a backdrop to the chicken, which takes center stage. On the side, I paired a simple sauté of Broccoli Rabe with garlic in olive oil, along with a braise of Crimini Mushrooms and cannellini beans in a Marsala butter sauce with roasted plum tomato. These two sides play the perfect adversaries as the bitter bite of the Broccoli Rabe is tamed by the rich earthy flavors of the braise. The wine, having been opened for an hour before tasting, showed rich raspberry, dusty dried flowers and some smoky bacon on the nose, which intermingled beautifully with the woodsy rosemary aromas from the roast chicken. On the palate it showed sweet blackberry fruit, plum sauce and orange zest with hints of clove and allspice. Not only was this a perfect wine for the dinner before us, but it would be a showstopper with a Thanksgiving turkey. The last time I sampled this 2007 was immediately after its release, and the fruit was powerful and concentrated, but over the last six months the concentration has backed off a bit, making this a wonderful candidate for food pairing and leaving me with an impression of pure elegance. So I say, surprise your friends or family with a roast chicken in the near future and pair it with a Pinot Noir. Not only will you incite your guests with nostalgic glee but I also think you’ll find a match made in heaven.
My idea of a perfect Roast Chicken
This technique may take a lot of space on a page to spell out but once you’ve tried it you’ll realize how easy it really is. Firstly, invest in a digital instant read thermometer, which can be found in almost any grocery or home and kitchen store. Once you own one you will always wonder how you ever lived without it. The fact is that the thermometers roasts come with from the supermarket are completely unreliable, hence the reason we end up with a lot of overcooked poultry at holiday meals. Imagine forkandpour.com
FOOD FOR THOUGHT |
never having to guess if your roast is done and never making the fatal mistake of overcooking to dryness. My second suggestion is to not only season the skin of the roast but to also season under the skin. It’s really not as hard as it sounds. I’ve supplied a recipe below for a garlic and herb rub, which is applied under the skin. While the roast is cooking, the garlic and herbs are shielded from the overwhelming heat of the oven, allowing them to cook perfectly as they are steamed by the juices of the bird. The flavors intermingle during the cooking process, and the end result is a crispy skin over a perfectly seasoned and flavored piece of poultry. You don’t need to worry about basting, and you won’t even need gravy for the finished product. However, I’d never pass up the ability to turn the pan drippings and fond into a sauce. See recipe below
By Les Kincaid
Roast Chicken
5-8 pounds Roaster Chicken (remove neck, heart and liver from inner cavity.) ½ Lemon 2 sprigs Rosemary 2 tablespoons canola oil 4 medium carrots (peeled and cut into four pieces each) 6 cloves of garlic (crushed 3 ribs celery (rough cut) 2 onions (rough cut) 1 cup chicken stock (homemade is best) ½ cup White Wine (Remember, if don’t like drinking it, don’t cook with it.) 2 tablespoons sweet butter Kosher Salt Pepper
Rub
5 - 6 cloves of garlic chopped fine 2 sprigs Rosemary (leaves removed and chopped fine) 1 tsp lemon juice 1 tablespoons extra virgin Olive Oil 1 teaspoon kosher salt ½ teaspoon Ground Black Pepper Preheat oven to 400 degrees F. Place ingredients for the rub in a Motor & Pestle and grind together until it forms a thick paste. Use your hands to loosen the skin around the breast of the chicken. You should be able to slide your fingers under the skin and across each breast, but be careful not to tear the skin. Do the same around the thighs and into the legs. Using your hands, take about a ¼ of the prepared rub and slide under the skin of one of the breasts. Message the rub into the meat and distribute evenly under the skin. Repeat this process with the other breast and the two thighs. Place the half lemon and Rosemary sprigs in the inner cavity of the chick. With a sharp knife, cut the wings from the chicken at the joint closest to the body. If you don’t do this, they will overcook. Wings serve a better purpose in the roasting pan where they will lend more flavor to the sauce. Using butcher twine, tie the two drumsticks together so that they form a closure over the chicken’s inner cavity.
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.
November 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas
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Brett’s By Jackie Brett Steve Wynn sealed a 15-weeks-a-year deal for 5 years with Garth Brooks by providing him with his own private jet to commute home to his family in Tulsa, Okla., and agreeing to four shows on weekends designated by the artist. The first five dates sold out in five hours. Barry Manilow’s record-setting 5-year engagement at the Las Vegas Hilton will conclude on Dec. 30, 2009. Remaining performances are Nov. 27-29 and Dec. 28-30. Wayne Newton is celebrating his 50th year of entertaining Vegas audiences with an all-new, limited-engagement production “Once Before I Go” at the Tropicana that includes a full orchestra. A new Strip weather-permitting attraction is the Cloud Nine balloon, the largest heliumfilled, land-tethered balloon in the world. The standard 10-minute ride elevates up to 30 passengers in a customized gondola nearly 500 feet in the air. Las Vegas’ newest headliner, comedian and impressionist Frank Caliendo began his 10year run at the Monte Carlo in October. Sammy Hagar’s two-level, 15,000-square-foot live music venue, cantina and restaurant Cabo Wabo® Cantina will open in early November on the Strip inside Miracle Mile Shops at Planet Hollywood. On Friday, Dec. 4, Hagar will host an official grand opening bash with a live performance by his band, the Waboritas. Energetic Hawaiian variety group Society of Seven is opening an extended run at the 400-seat Gold Coast Showroom on Nov. 6. Joined by season three “American Idol” finalist Jasmine Trias, the seven-man group is scheduled to appear every Friday, Saturday and Sunday with two shows at 3:30 p.m. and 7 p.m. “Frank Marino’s Divas Las Vegas” has signed a one-year contract with the Imperial Palace for shows nightly except Friday at 10 p.m. Presented by 25-year Strip headliner Frank Marino, the 75-minute production with six back-up dancers features 16 male, lady look-alike impersonators showcasing female superstars and Marino as a Joan Rivers-emcee. “The Las Vegas Rock and Roll Gameshow,” an interactive show featuring live music, comedy and heavy audience interaction will play four premier dates at the Four Queens, Nov. 11, 12, 18 and 19 at 6:30 p.m. Singer-songwriter Stevenson Brooks plays acoustic guitar and interacts with the audience, while Matthew Phillips with a background in comedy and improv acts as host. Pete’s Dueling Piano Bar will open at Town Square on Friday, Nov. 13. Each night, four piano entertainers will take the stage together and in two-person rotations on two baby grand pianos. “Showtime” will spotlight the waitresses and bar staff. Alice in Chains guitarist/vocalist Jerry Cantrell and Anthrax guitarist Scott Ian plan to launch a new gritty rock bar and performance venue, Dead Man’s Hand, in November at 3525 W. Russell Road. The 200-capacity place will feature a long, semicircle-shaped bar seating 30 and a stage showcasing DJs and live music. The King’s Ransom Museum, a multi-million dollar exhibit of Elvis Presley artifacts, has opened at the Imperial Palace. The exhibit is open daily from 10 a.m. to 6 p.m. until April 2010. Admission is $10. The sexy duo, Zowie Bowie, have a vintage Vegas show at the Monte Carlo for three months with a 15-piece orchestra on Sundays at 7:30 p.m. In addition, they perform every Friday and Saturday night at 11 p.m. in The Pub at Monte Carlo. CityCenter will open in December. Vdara Hotel & Spa will open Dec. 1 with its nongaming, all-suite accommodations. On Dec. 3, Crystals an elite 5,000-square-foot retail and entertainment destination with dramatic architecture will debut. The next day, Mandarin Oriental will introduce its celebrated hospitality to Las Vegas. On Dec. 16, ARIA Resort & Casino will include a thought-provoking public art collection that you can get a sneak preview of by visiting Bellagio Gallery of Fine Art’s “12 + 7: Artists and Architects of CityCenter.” The 10 p.m. sexy “X” Burlesque topless show is extending their contract at the Flamingo for three years into August 2012.
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FORK & POUR Food & Beverage Magazine of Las Vegas | November 2009
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Spotlight On CEO Mike Gilliland Sunflower Farmers Market
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hen it comes to the natural organic industry, it’s no surprise that CEO Mike Gilliland is doing it big with Sunflower Farmers Market. Sunflower Farmers Market is a growing organic and natural supermarket chain of full-service grocery stores. Gilliland got his start in the industry in the mid-80s when he developed Wild Oats Market. Wild Oats Market has more 100 stores throughout the U.S. and Canada with nearly $900 million in annual sales. Wild Oats was acquired by Whole CEO Mike Gilliland (left) and Chief Foods in 2007. Gilliland’s passion for the natural organic Operating Officer Chris Sherrell industry led him to start Sunflower Farmers Market (right) lead the company. in 2002. Today, Sunflower Farmers Market has retail stores in Colorado, Arizona, New Mexico, Nevada, Utah and Texas. Gilliland said that the produce is what makes Sunflower Farmers unique as one-third of sales come from the produce. Gilliland started a backyard farm to supplement the produce stock in the Sunflower Farmers Market stores across the West and Southwest, and is the only supermarket mogul to do so. Gilliland said that growing his own food helps control quality and lower costs, and keeps customers happy, which are two vital aspects of what makes Sunflower Flowers Market so successful. Gilliland gives back to the community as he launched a campaign to fight childhood obesity. Gilliland created a “Smallest Winner” weight-loss competition among his customers and employees and is selling 130,000 reusable fabric grocery bags with proceeds going to the Susan G. Komen Foundation to find a cure for breast cancer. Sunflower Farmers Market is continuing to expand as more locations on the West coast are in the works.
LEASING … A TENANT’S MARKET!
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t is widely known that in real estate today, leasing is a Tenant’s market. This could not be any truer than for small businesses that are looking to start up or expand into multiple locations. There are many properties valley wide that have turn-key vacancies that small businesses can move into with little or no money out of pocket for tenant improvements. Since Landlords will not have to assume the up front financial exposure, they are more willing to give the Tenant increased concessions in the form of free rent and lower introductory rates. This low rent period can be utilized by a Tenant to get the business up and operating, while gaining the necessary cliental. In the past, typical lease terms were from 3 to 5 years. In today’s market, Landlords are signing shorter length deals, which allow small businesses to enter the market without committing themselves to a long term lease. Also, Landlords are becoming more open to considering taking a risk on a user that does not have an extensive business history. While many national users are sitting on the sidelines with a wait and see attitude, small business owners are taking advantage of the pro-tenant climate in the leasing market. forkandpour.com
MIKE RICHARDS Investment Sales & Leasing Associate Gatski Commercial Real Estate Services (702) 221-8226 GatskiCommercial.com
November 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas
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| GOING GREEN CityCenter’s Crystals achieves LEED Gold Certification
Crystals, the retail and entertainment district at CityCenter, has achieved LEED Gold Core & Shell certification from the U.S. Green Building Council (USGBC), making it the world’s largest retail district to receive this level of recognition. Opening in December, CityCenter was created to introduce a new level of environmental consciousness to the world-famous Strip and has emerged as a leader in sustainable urban development. Crystals’ achievement marks the fourth LEED Gold certification for CityCenter; previous recipients included ARIA Resort’s hotel tower, ARIA’s convention center and theater, and Vdara Hotel & Spa.
Travelife Sustainability Systems awards Harrah’s for its green energy efforts
Travelife Sustainability Systems, a European-based environmental tourism group, awarded Harrah’s Entertainment’s eight Las Vegas properties green energy and sustainable environmental accreditations. Travelife issued its gold award to Caesars Palace, Paris,
U.S. FOOD SERVICE SHOW AT THOMAS & MACK CENTER
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Flamingo, Bally’s, Bill’s Gamblin’ Hall and Saloon, Harrah’s and Rio, and a silver award to Imperial Palace. Harrah’s is the only gamingentertainment company to have achieved Travelife accreditation at multiple resorts in Las Vegas, and the only to receive multiple gold level awards.
COMPANY SPOTLIGHT Amenity Services
For 20 years, Amenity Services has been specializing in hotel amenity design and development. Amenity Services brought the founder’s coffee experience to the hospitality industry with the launch of the first commercially viable in-room coffee machine in conjunction with Krups North America. The company’s products have been featured in some of the top hotel chains in the world. Amenity Services developed The Green Room, the company’s direct source for eco-friendly products. In 2007, The Green Room was a finalist at the International Hotel Motel & Restaurant Show for Best New Product Launch. Some of the company’s eco-friendly products include bamboo accessories, organic bedding, and Wolfgang Puck organic coffee. For more information on Amenity Services, visit www. amenityservices.com.
SYSCO FOOD SERVICE HOLDS ITS HOLIDAY SHOWCASE PRESENTATION
FORK & POUR Food & Beverage Magazine of Las Vegas | November 2009
GOING GREEN
CALENDAR November 3 New Hampshire Hospitality Expo 2009 Mount Washington Resort Bretton Woods, N.H. November 7-10 International Hotel/Motel & Restaurant Show, Hospitality Leadership Forum Jacob K. Javits Convention Center New York November 10-13 IHG Americas Investors and Leadership Conference Washington, D.C. November 11-12 Green Business Conference San Francisco November 11-13 Greenbuild International Conference and Expo Phoenix November 13-15 Green Festival Concourse Exhibition Center San Francisco
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FORK & POUR Food & Beverage Magazine of Las Vegas | November 2009
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SI FOR T W MO W RE W . F PH O O R K TO A N S/S D P TO R O U I ES R. CO M
Food & Beverage Magazine of Las Vegas
Facility funded by $9.4 million grant from Donald W. Reynolds Foundation
Three Square dedicates new Donald W. Reynolds Building to complete its campus
T
hree Square, Southern Nevada’s food bank serving more than 260 non-profit and faithbased organizations and 144 schools in the Las Vegas valley, dedicates and marks the official opening of a new building that completes the Three Square campus. The Donald W. Reynolds Building, funded by a $9.4 million grant from the Donald W. Reynolds Foundation, is part of an $18 million redevelopment and renovation of the 120,000-square-foot Three Square campus. According to Julie Murray, CEO of Three Square, this grant from the Donald W. Reynolds Foundation is not only the single largest donation to Three Square to date, it has provided the means for the organization to more effectively work toward eradicating hunger in our valley. “With a full-scale food bank operation, we are now better positioned to collect and distribute food to the tens of thousands of families, seniors and children in our valley who don’t have enough to eat,” said Murray. “Thanks to the generosity of the Donald W. Reynolds Foundation, Three Square has expanded its operation to not only combat hunger head on, but to develop specific food programs targeted to our community’s most vulnerable citizens, including children and seniors.” The Donald W. Reynolds Foundation grant funded both construction and renovation costs for this new 70,000square-foot building that is adjacent to its original facility. The building houses a kitchen for meal production, a 36,500square-foot warehouse, a community room, an agency store, a demonstration
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FORK & POUR Food & Beverage Magazine of Las Vegas | November 2009
kitchen for fundraising opportunities, a volunteer room, and administrative offices. The Conrad N. Hilton Foundation and the Lincy Foundation each donated an additional $2.5 million towards the completion of this building. “Thanks to visionary community partners like the Donald W. Reynolds Foundation, the Conrad N. Hilton Foundation and the Lincy Foundation, Three Square has evolved very rapidly from conception to a viable operation that is doing much to eliminate hunger in our valley,” said Murray. “Within just three short years from the time this organization was envisioned, we have a state-ofthe-art food collection and distribution facility that rivals the best food banks in the country. Our food rescue program is the largest in the country for our size, and Three Square is easily the fastest growing food bank in the country. It was fortuitous that our capital campaign was completed in record time given the current economic challenges that continue to impact thousands of families and individuals in Southern Nevada. We are now able to help them meet their basic nutritional needs.” However, Murray stresses that despite Three Square’s state-of-the-art facility, the organization continues to need the support of the community to help keep the shelves stocked with food. “In many ways, we need the community now more than ever to continue donating food and money to help us purchase nutritional food items. We continue to look to the corporate and non-profit communities, as well as caring individuals, to help us achieve this goal.” forkandpour.com
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Food & Beverage Magazine of Las Vegas
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| WHAT’S BREWING
B
By Bob Barnes
eer dinners continue to flourish in Southern Nevada, with beer pairings regularly occurring each month. Move over wine! On September 30, Simon at Palms Place featured the culinary artistry of its chefs, with a five-course feast paired with craft brews from Italy. One doesn’t usually think of Italy when considering craft beer, but that is changing, as the Italians are now enjoying a craft beer resurgence that mirrors that which the U.S. experienced in the 1990’s. Each course was prefaced with an informative talk about the beers by Jon Lundbom, Division Manager of B. United International, Inc., the importers of the beers served at the dinner. Lundbom related that Italy’s craft beer movement is integrally involved in the slow food movement, which is defined as sustainable agriculture using local ingredients. Italian craft brews use a variety of food ingredients and tend to be served in large bottles the size of wine, and are meant to be enjoyed with a meal as one would a fine wine. The appetizers course featured bleu cheesestuffed chicken wings with a habanera sauce and warm pretzels, which was served with Friska, a crisp white ale from the Sardinia region that is spiced with coriander and orange peel. Next up was a grilled chili dog with heritage pork sausage, roasted fennel and heirloom bean chili, paired with Nuova Mattina, a saison-style from the Emilia Romagna region. The name means ‘New Morning’ and this brew had a perfect balance of sweetness and sour derived from an assortment of coriander, ginger, green peppercorn, chamomile and anise. Seared striped bass with roasted squash and faro salad blended with Strada San Felice, an amber lager flavored with chestnut honey and fresh Piemonte wood-fire roasted chestnuts. The chestnut harvest is an extremely important event in the Piedmont region and this beer is a tribute to its prized local crop yield. The main course featured an 18-hour beef brisket with beer-caramelized onions and a Vermont cheddar soufflé. This hearty dish was backed up with Malthus Baluba, a complex double toasted malt ale from the Lombardia region that is fermented with dried apricot, pineapple, ginger and rue. The dessert course was apple pie with sour cherry and brown butter ice cream that was matched with Scires. This lager is infected with a sour brettanomyces bacteria and fermented with sour cherries and aged in oak barrels. The sweetness of the dessert was a wonderful marriage to the sweet and sour complexities in the beer. The bonus beer finale was Tosta, a 12% barley wine brewed with cacao from Cost Rica. This beer was so rich and robust you could be jailed for liking
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FORK & POUR Food & Beverage Magazine of Las Vegas | November 2009
it. Actually, my pun is in reference to the fact that this beer is made by prisoners at the Rodolfo Morandi maximum security penitentiary in Saluzzo, Italy. The inmates were selected after a rigorous examination by the Rodolfo Morandi directors and work under the supervision of the brewmaster. That’s what I call motivational rehabilitation. I truly had never experienced such a varied assortment of ingredients in beer, which one would not normally expect to find. All were delightful and backed up by dishes prepared with as many varied flavors as the beers they were paired with. All of the aforementioned beers are distributed by BMC Spirits here in Southern Nevada and can be found at Khoury’s Fine Wine & Spirits and at Whole Foods Markets. More football deals are popping up. At Gordon Biersch Sunday NFL games can be viewed on its eight 52” plasma TV’s in HD, and game day specials are offered from 3 p.m. to 7 p.m. and from 9 p.m. to closing. Deals are $3 Gordon Biersch lagers, $5 Cosmos, Margaritas, Mojitos and Specialty drinks and $2 off wines by the glass. 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.
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NIGHTLIFE FEATURE |
Top Places to Dine and Dance By Chanelle Hayes
Las Vegas is best known for its culinary experiences and extravagant nightlife, so why not mix the two and make it a night of dining and dancing at some of the top restaurant/nightclub combinations in town? TAO
TAO is an “Asian City” featuring a restaurant, banquet facilities, lounge and nightclub located at The Venetian Resort Hotel Casino. From the spicy tuna rolls to the Thai stuffed shrimp to the signature dishes from the sea, sky and land, TAO’s Corporate Executive Chef Ralph Scamardella delivers a fine dining experience like no other with culinary components from China, Japan and Thailand. In the entrance to the 400-seat restaurant is a chic lounge with DJs spinning eclectic beats nightly. TAO nightclub features three full-service bars, two main rooms playing a variety of hip hop, house and rock ‘n’ roll music, state-of-the-art audio and lighting systems and an outside terrace overlooking the Las Vegas Strip. TAO offers private skyboxes with European bottle service, a mini bar, an espresso machine and banquettes.
LAVO
Just like its sister property TAO, LAVO at The Palazzo Resort Hotel Casino is a dining and nightlife concept that will be around for years to come. LAVO is an inspiration from ancient bathhouses with a menu that highlights Italian cuisine. TAO’s own Corporate Executive Chef Ralph Scamardella serves up classic Italian dishes. LAVO features a wood burning brick oven, producing some of the best pizzas in Las Vegas. In the entrance to the 300-seat restaurant is a chic lounge with DJs spinning eclectic beats nightly. The nightclub is one of the most intimate, yet energetic, dance floors in Las Vegas. Enjoy the state-of-the-art audio visual systems and sounds by resident DJs Vice, Five and Crooked.
Rumjungle
Rumjungle at Mandalay Bay is truly a tropical fantasy offering Brazilian Rodizio and Caribbean cuisine with an imaginative nightlife twist. Rumjungle offers signature dishes like jerk-spiced chicken and Caribbean curried jambalaya, and an exotic a la carte menu. Rumjungle is a unique destination as it features the world’s largest rum bar. The nightclub is something to experience, with its fire and cascading water décor, go-go dancers and acrobats, and TV screens flashing a mix of live dancers and remixed videos on Friday nights.
Blue Martini
Blue Martini, located at Town Square, is a Floridian-style upscale martini lounge featuring more than 40 specialty martinis. The menu consists of light fare and signature dishes like whiskey chicken tenderloin and miniature martini lamb chops. Blue Martini offers live entertainment nightly and weekly world DJs that spin house, dance, funk, and old school on Wednesdays, Fridays and Saturdays. Blue Martini offers happy hour from 4 p.m.-8 p.m. and is named the “Best Happy Hour” in Las Vegas by the Las Vegas Weekly. Blue Martini’s Hospitality Blue program offers hospitality professionals discounts on food and drinks after 8 p.m. Other places to dine and dance: Cathouse, Hawaiian Tropic Zone, Foundation Room, Diablo’s Cantina forkandpour.com
November 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas
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| ASIAN-PACIFIC ISLANDS
Bay Area Top Asian Chefs to Host the 6th Annual Top 100 Chinese Restaurants in the USA Awards
By Jan-Ie Low
“The East-West Ambassador”
W
here has the time gone? Can you believe the Top100 Chinese Restaurants in the U.S.A. Awards is only two months away?! I have already voted for my favorites – have you? If not, let me tell you about one of my favorites in San Francisco! I definitely left my heart at Ana Mandara’s at Polk Street, by the Fisherman’s Wharf! The classic décor of the “Beautiful Refuge” of Ana Mandara and the Asian specialty dishes that Chef Khai Duong offers are succulent! I simply adore how he names his dishes too: “Scent of the Open Sea” – salt and pepper fried calamari with an Asian aioli dip, “Running through the Fields” – seared beef with green plantain, over tamarind sauce, and my favorite, “Hands of the Child” – Vietnamese Crispy rolls with shrimp, crabmeat and shiitake mushrooms. Can you say, “Hen Hao Chi?” (“Delicious” in Mandarin) It is no wonder that the Chinese Restaurant News (CRN) will be in San Francisco on November 10th to honor and name Chef Khai as one of the Honorary Hosts of the 6th Annual Top100 Show in January 2010. In addition to the regular attendance from restaurateurs from all over the states, the Top100 festivities have expanded and will include more members of the International culinary community. Chef Khai Duong and Chef Lawrence Chu, Sr. will be on hand to partake as honorary hosts alongside the world-renowned Master Chef Martin Yan! The Bay Area’s Asian Chefs Association will also lead its International silver medal-winning team to showcase their talents and for the first time, International Chinese chef delegations from Mainland China, Taiwan and Canada will also be sharing their skills. Is this exciting or what?! So, mark your calendar, my fellow foodies! The Top100 is opened to the public and this is one experience you do not want to miss! Until next time, eat with passion!
Gaining more recognition and prestige with every passing year, the Top100 Awards show continues to set standards and recognize excellence for the Chinese and Asian Restaurant industries. The 6th Annual Top100 Awards will be held at the Venetian Palazzo Resort in Las Vegas on January 3-5, 2010. For past winners and 6th Annual Top100 competing restaurants in all 50 states, go to: www.top100chineserestaurants.com.
Upcoming Events: JASN Networking Luncheon November 12th, 11:30am-1pm Sushi-Wa (790 Coronado Center, Henderson, NV) Asian Chamber of Commerce Luncheon November 19th, 11:30am-1pm Palace Station Hotel – Grand Ball Room
About Chinese Restaurant News Chinese Restaurant News (www.c-r-n.com) was founded in 1995 to inform the Chinese speaking owners and operators of over 45,000 Chinese restaurants in the US of industry news and trends. CRN is published by parent company, Smart Business Services, Inc. (www.s-b-s.net).
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FORK & POUR Food & Beverage Magazine of Las Vegas | November 2009
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Chinese Chefs of Las Vegas Profile SIMON TO
Chef , a Paiza Club chef since its inception in 2004, has 35 years of experience cooking Asian cuisine. Originally from Hong Kong, he specializes in Canton and Szechwan styles and is considered a Dim Sum master. Chef To has served his signature dishes all over the world including France, Hong Kong and Canada and was recently awarded the coveted Bleu Ribbon award from Le Cordon College of Culinary Arts. In recognition of his outstanding contributions and accomplishments in the hospitality industry, especially at The Venetian’s exclusive Paiza Club, Chef Simon To was inducted into Les Amis d’Escoffier Society of China. Known for his professionalism and excellent reputation within the Asian and American Hospitality field, the Society selected Chef To as Honorary Chairman for his achievement in the culinary field.
MICHAEL TY
is a certified executive chef (CEC) and a member of the American Academy of Chefs (AAC), and served as the American Culinary Federation’s (ACF) national president from 1993 to 1994. In Las Vegas, he owns and operates MT Cuisine, LLC, which offers event management, chef consulting, sales and marketing of foodservice products for Chefs Hat, Inc.; Hospitality Culinaire, Inc.—a family owned business that is a quick-service restaurant operation featuring two branded concepts at McCarran International Airport; and Red Lantern Treats, LLC — a quick-service restaurant operation featuring frozen treats. Ty received his Associate of Science degree in culinary arts from the State University of New York (SUNY) at Cobleskill in 1973. He continued his education with coursework at the University of Nevada Las Vegas (UNLV) in Harrah Hotel College’s Hotel Management and Food and Beverage Management departments.
In 1975, Ty moved to Las Vegas and took a job at Caesars Palace Hotel and Casino. He moved up through the ranks until he was promoted to executive chef in 1982 and food director in 1986. In 1989, he assumed the position of executive chef at the worldrenowned Desert Inn, Las Vegas. From 1997 to 2000, Ty served as executive chef at Lawry’s The Prime Rib, Las Vegas. The ACF Chef & Child Michael Ty Endowment Fund was established in 2000 to provide a scholarship for an ACF chef who has dedicated countless hours to fighting childhood hunger, working on behalf of the foundation and teaching the children who benefit from CCF programs. Ty was born to Chinese parents in Manila, Philippines, the third of six children. His family immigrated to the United States in 1966 and settled in Waterbury, Conn. In 1968, they moved to Waverly, N.Y., where he lived until his move to Las Vegas. Ty is the father of four children, ages 15 to 28. Wazuzu Executive Chef
JET TILA is a nationally
renowned chef of all styles of Asian cuisine. He is renowned for the keen interest and excitement he brings to all his efforts. His passion for Asian food began at an early age. As a boy, he spent time learning the ancient traditions of classical Asian cuisine in the family restaurants and at the Bangkok Market. At age ten, Jet realized his deep connection to food sprung from a deeper connection to his history. Learning family traditions from his Cantonese grandmother further piqued his interest and in his early teens, Jet was making appetizers at his family’s restaurants. At 22, he was teaching cooking classes in his back yard – a phenomenon that caught the attention of the Los Angeles Times. Jet’s Le Cordon Bleu education coupled with his extensive knowledge of Asian gastronomy have given him a wide range of ideas to draw upon and a broad framework to create incomparable and innovative cuisine. In culinary school, Jet began to develop his style by seeking novel and inventive ways to approach Eastern ingredients with classical French techniques. Jet has also completed an intensive study program at the California Sushi Academy.
Mix 94.1’S BITE OF VEGAS AT DESERT BREEZE PARK ATTENDED BY THOUSANDS WHO ENJOYED LOCAL FOOD, MUSIC FOR MORE PHOTOS AND ARTICLES, GO TO www.forkandpour.com forkandpour.com
November 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas
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World Gourmet Summit Las Vegas continues to ignite The 6th annual World Gourmet Summit Las Vegas will feature culinary demonstrations and wine pairing classes, gourmet dinners, and a Grand Gourmet Safari. The event will take place Nov. 11-15 at locations which include the Cordon Bleu College of Culinary Arts Las Vegas, Gustav Mauler’s “Spiedini” Ristorante and Gustav’s Cigar Bar at the JW Marriott Resort and Spa Las Vegas. An auction is held to help raise funds for hospitality student scholarships. World Gourmet Summit Las Vegas is an annual event of The International Food and Beverage Forum and the International Food and Beverage Forum Hall of Fame Society. For more information, visit www.worldgourmetsummitlasvegas.com.
Carnivale du Vin Annual Gala and Wine Auction returns to Las Vegas The 5th Annual Carnivale du Vin Annual Gala and Wine Auction, which benefits the Emeril Lagasse Foundation, will be held on
Compiled by Chanelle Hayes Send upcoming events to chanelle@forkandpour.com
Nov. 14 at The Venetian. For the last three years, Carnivale du Vin was held in New Orleans and returns to Las Vegas for the ultimate tasting experience. The event will bring together more than 40 prestigious names in the culinary and wine worlds. Founded in 2002, the Emeril Lagasse Foundation’s mission is to continue to improve the quality of life for the youth of the Gulf Coast region. To purchase tickets, visit www. carnivaleduvin.com.
Global Gaming Expo 2009: It’s that time of the year!
The Global Gaming Expo (G2E) is the industry’s premier international trade show and
conference event. A highlight of G2E is F&B at G2E, a culinary marketplace for the gaming industry. F&B at G2E will feature a culinary demonstration stage, fine wines and cocktails ultra lounge, F&B exhibits and a retail, dining and entertainment conference track. This year, G2E will take place Nov. 17-19 at the Las Vegas Convention Center. For information on exhibitors and speakers, visit www. globalgamingexpo.com.
Vineyards of Style benefits Three Square The Shoppes at The Palazzo will host Vineyards of Style on Nov. 19 at 6 p.m. The event will feature more than 25 wines, cuisine and live jazz. Shop at some of your favorite stores for a good cause as proceeds from the event will benefit Three Square. Following the event is the after party at LAVO. Tickets $25; $20 for Grazie members or advance ticket purchases. For more information, call 702414-9000 or visit www.palazzolasvegas.com/ vineyardsofstyle.
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FORK & POUR Food & Beverage Magazine of Las Vegas | November 2009
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