November 2012
CONTENTS
19
FEATURES
Cover
Our November issue is dedicated to a new competitive food event, World Food Championships, recently hosted here in Las Vegas and the brain-child of Mike McCloud and Larry Oliphant. This month we feature the event as well as a back-ofthe-house look to see what goes into planning and producing a world food event. Full story on page 16
Photos for cover and story by Shanna Magnuson.
Shanna Magnuson is a wedding and portrait photographer, who started her own business while studying design and photography at Northwestern College in St. Paul, MN. Moving to Las Vegas with her husband in 2010, has led her to even more opportunities working hard at such a rewarding career.
14 JCCNV-JAPAN CHAMBER OF COMMERICE NEVADA has been established and opened offices here in Las Vegas to serve the Japanese residents of Nevada and visiting Japanese tourists needing help.
Having graduated from the University of Tokyo and having lived in Japan for a number of years, I am delighted to work with this organization as their Media Manager to help advance Japanese and American relations.
23
Back Cover
STEM LOCKS is now hot on the market and if you haven’t heard about this revolutionary new product that locks your stemware on the serving tray, then look closer. Broken glassware, spilled drinks, expensive dry cleaning bills and loss revenue are now under control with Stem Locks. Ask for your free sample today.
Page 4 Hot Off the Grill! Page 5 Ask Doctor Sake Page 6 HR Insights Page 7 Wine Talk Page 8 Ferraro’s Hosts Piemonte Land of Perfection
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Page 18 The Inaugural World Food Championships Kicks Off with Style Page 19 An Inside Look at Adam Richman
Page 24 What’s Cooking? Page 25 Grapes and Hops Festival at the Springs Preserve Page 26 Catering Services Go Green
WFC Bring the Best Chili and BBQ to Las Vegas
Page 28 This Month’s Favorite Flavors
Page 10 Food for Thought
Page 20 WFC: The Final Table
Bash on the Beach
Page 11 Oliver Wharton
Page 21 Aki Matsuri
Page 29 Planet Hollywood Restaurant
Page 12 Brett’s Vegas View
Asian Food Festival
Page 9 What’s Brewing?
Page 13 El Segundo Sol Page 14 Sake Day at Southern Wine & Spirits
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Page 16 Exclusive Interview with WFC Promoters
Sushi Roku - Fall Menu Page 22 Marbella Tapas, Bar and Lounge IFSEA Jerry Berry
Japanese Chamber of Commerce of Nevada
Page 23 Zen Curry Opening
Page 15 March of Dimes Signature Chefs
ACF Chefs Dinner Industry Nights
Linq Tenants Revealed Page 30 F&B Associations The Las Vegas Beverage Blowout Page 31 Advertiser Index Events
November 2012 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com
HOT OFF THE GRILL!
November 2012 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 Editorial Director
Visiting Las Vegas for a food show recently, was the national team from Ferrero, with whom we discussed the planning of an upcoming Nutella Recipe Contest here in Las Vegas in December. We were delighted to join the Ferrero executives at a gourmet presentation by our favorite award winning Italian Chef Luciano Pellegrini at his Valentino restaurant in The Venetian. More info on the upcoming Nutella Recipe Contest will be in our December issue. Look for it!
bob@lvfnb.com
Juanita Aiello Creative Director juanita@lvfnb.com
@lvfnb
The World Food Championships (WFC) wrapped up recently, but not without a meeting and one-on-one interview with WFC Host Adam Richman, conducted by our own Ben Brown, who, by the way, is a big Adam Richman fan. You can find the complete interview inside this WFC Feature Issue.
The Las Vegas Food & Beverage Professional
SOUTHERN WINE & SPIRITS OF NEVADA celebrated National Sake Day at its southwest facility, and in attendance were some of the most respected sake sommeliers and sake specialists here in Las Vegas. Here we discuss and taste some of the best sake available with SWS Master Sommelier Luis De Santos and the Bellagio’s Sake Sommelier Sanae Nakasuka, who oversees the sake program in a number of the Bellagio restaurants.
The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue! NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.
CONTRIBUTING STAFF
Pre-Press Technician Brandon Yan
Journalist Chef Jet
Journalist Juanita Fryer
Journalist Jackie Brett
Journalist Shelley Stepanek
Journalist Les Kincaid
Journalists Scott & Elaine Harris
Journalist Mitchell Wilburn
Journalist Beth Ellyn Rosenthal
Journalist Kim Trevino
Journalist K. Mike Masuyama Ph.D. “Dr. Sake”
Journalist Chandra Paige
Spirits Editor Adam Carmer
Journalist Charlotte Maher
Journalists Lucille Thaler & Tony Zanoff
Journalist Linda Bernstein
Journalist Michael Oshman
Journalist Alice Swift
Journalist & Photographer Ben Brown
Journalist Kellan Bartosch
Photographer Jessica Kuiper
Photographer Bill Bokelmann
Photographer Rose Powell-Carver
Photographer Shanna Magnuson
4 The Las Vegas Food & Beverage Professional I November 2012
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By K. Mike Masuyama Ph.D. Mike Masuyama is a bi-cultural science-technology-business consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake and food areas both in Japan and the US., and has published several books and dozens of articles.
ASK DOCTOR SAKE…
What makes a good sake and how do you know how good it is?
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A good sake is, paradoxically speaking, not a bad sake. Faulty raw materials, caprice process, poor technology, careless workers and sloppy management always bring about “bad” for any food or beverage. For making a good sake, raw materials such as rice, water, yeast and Koji (fungal amylase enzymes) must meet the sake brewery’s specification of quality and quantity. In addition, the major sake process of simultaneous saccharificationfermentation must be under sharp eyes of a sake brew master (called “Toji”) and his quality control team with respects to time, temperature and other criteria. Sake quality is evaluated by appearance and taste during process and after finished. Anything odd or unusual or foreign appears an indication of something wrong. Something wrong is hardly corrected. A bad sake can never be possibly converted to a good sake. A sake brewmaster takes all super-cautious, preventive measures during his sleepless brewing period. A good sake is a product of all right things and efforts from experience through tradition, up-dated science-technology and good workers-management. Sake lovers can know a good sake by eyes and nose-tongue. First by looking, a good sake shows neither sedimentturbidity (except for Nigori or cloudy sake) or unexpected discoloration. Secondly by tasting, a good sake does not give unpleasant, filthy, foreign aroma in sniffing or flavor. A good sake may not have too long of a lingering aftertaste. When you taste a sake, it would be “a good sake to you” if you sense no objectionable character and you like it. Sake breweries try to establish brand recognition of a good sake and to promote it in marketing. Price is not an absolute factor for a good or bad sake, though higher price might often bring better taste or lower price may bring poorer taste. Checking by appearance is easy but tasting needs an opened bottle. Probability of getting a good sake in a certain price range can be increased by following the advice of sake servers, retailers or the sake drinker majority and sake brewers’ info. In addition, I strongly recommend it should be confirmed by your own tasting and knowledge of sake from various breweries and regions. Sake belongs to an item which preference or like-dislike depends on individuals. A sake you like is “a good sake to you.” Enjoy sake of your choice. Cheers or Kanpai! November 2012 I The Las Vegas Food & Beverage Professional 5
HUMAN RESOURCES INSIGHTS
Effective Goal Setting
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 self-help 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
In order to be effective in setting goals, you first have to have a goal. Having a goal or two is key to being able to set them. Do you know what I mean? However, goals are highly overrated. Do we really needs ‘em? Isn’t it more fun to amble through life without a plan or direction?
like a lot of work without any reward and could require a lot of work. What’s up with that? If you set a goal, then it stands to reason, you’d have to reach it and maybe be under some kind of deadline. Sheeze. That just doesn’t work for many of us!
And… what do they mean by “effective” goals? Isn’t it pretty effective just to get up for work each day and get there on time? Now that’s quite effective for many people!
Ok. So I’m having a little fun with you at this time. Just making sure you’re awake out there. You are awake, aren’t you?
Then there’s that goal setting thing. Whose idea was that? It sounds
HR
Question of the Month
What needs to happen with goal setting is very basic and simple. Whether in your business or personal life, your goals need to be
tied to things you or the company values and which are measured with tangible results. It is up to you to take action on your goals, which means making steady progress toward them. Also essential to effective goals are timeframes and deadlines. If you set goals, you will be expected to say when and how you plan to reach them. The key to successful goal setting is to keep them realistic and attainable. If you can do that you are on the road to a bright future in all parts of your life.
Next month’s topic: Attention to Moods and Mindsets During the Holidays The holiday season can be a challenging time for employees and their families. Whether it is loneliness, depression or lack of money, you may notice changes in your employees at this time of year. What are some of the practices your organization uses to combat these challenges? Share your opinion or a situation. (Send to LindaBernstein@cox.net) Responses for next month’s column earn a copy of my book (see on left). Be sure to include your mailing address when sending useful responses. (Responses may be printed in next month’s column.)
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Wine Talk with Alice Swift
By Alice Swift Alice is teaching as an adjunct instructor in wine education at UNLV’s William F. Harrah College of Hotel Administration, while working as an Instructional Designer in the Office of Online Education. Follow her new blog site at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. alice.swift@unlv.edu
Vino-Direct/Casa Torelli Imports Italian Wine Tasting On Wednesday, October 17th, I visited Valentino Las Vegas, located in The Venetian, Las Vegas, for an Italian wine tasting event put on by Vino-Direct/Casa Torelli Imports. What I thought would just be a select few wines, turned out to be wines from multiple regions of Italy, with what seemed to be hundreds or (or at least one hundred) wines to be sampled by potential clients who would be interested in carrying the wines here in Las Vegas. Alberto Minardi from Vino Direct and Andrea Francesco Torelli-Lesky from Casa Torelli Imports, have combined together to present a selection of wines from regions of Italy, such as Abruzzo, Friuli, Piedmont, Tuscany, Veneto, etc. A numerous selection of sparkling, white and red wines that are not yet in the Las Vegas market were tasted, and are looking for distribution. Currently, they are not all available for consumer purchase, but have the potential to be, which I hope will be the reality soon. In addition to the abundance of wine, Executive Chef Luciano Pellegrini created an array of appetizers and desserts which beautifully matched the variety of wines presented. Casa Torelli Imports is a Tuscany/California based producer, importer and distributor of Italian wines, and continues to be family owned and operated. Both Minardi and Torelli-Lesky together offer classic Italian wines, as well as some “private-label” wines for select clients, and unique, lesser known varietals and styles. There is also a natural focus on educating clients and consumers alike, on the history, culture and values of Italian and European wines, as well as the goal of representing the authentic history and traditions of Italian wine, and extend their presence around the world. Southern Wine and Spirits is the major distributor in Las Vegas for their wines, which have combined to become Vino-Direct/Casa www.lvfnb.com
Torelli Imports. This Italian wine tasting was presented by Andrea Francesco Torelli-Lesky and Alberto Minardi, who were originally established in California. More recently, they have expanded to now include the Las Vegas area and continue to grow. The relationship with Southern Wine and Spirits in Southern California began a few years back due to production of a wine for Tommy Lasorda of the Dodgers. In producing this private label for Tommy, who had a strong relationship with Southern Wine, Southern Wine and Spirits of Southern California thus established the relationship with Casa Torelli Imports. By maintaining the relationship between Southern Wine and Spirits in Las Vegas, this creates a great expansion for this great Italian wine selection. I began of course with some sparkling wine to cleanse my palate, but with a unique twist. Rather than having the standard Prosecco, I tried a Rebuje Borgo Nevo sparkling, or spumante wine from the Italian/Slovenian border region of Brda, made by producer Vinska Klet. This wine was definitely unique in that it is made from the varietal Ribolla Gialla, which is very eclectic and unknown. After tasting a few more sparkling wines, I moved on to still white wines, then to Rosé, various red wines, and finally ended with a
Vin Santo from Tuscany. My favorites for the night? The 2011 Villa Artimino Rosato Di Carmignano was my pick from the Rosés. Last but not least, I also found a very unique varietal called Grignolino, which I have never had before. It was nice and light bodied, yet still had the balance of spice and a unique herbaceous note that would normally come from a fuller bodied red. This 2010 wine was made by Battaglio, from the Piemonte region. Overall, this was a great experience in tasting both classic and unique wines that are not all available in Las Vegas…yet, but have the potential to be. I hope that those readers out there with some influence in buying decisions will reach out to Vino-Direct/Casa Torelli Imports and see what Italian gems can be distributed in Nevada. Besides seeking out only classic, traditional Italian varietals and wines, many of their selection includes regional, local wines, made from unique varietals that are rarely found in Las Vegas. Due to the trend of growing curious wine consumers who are interested in different styles, varietals and wines, this is a perfect match! Contact your local Southern Wine and Spirits representative for more information on this eclectic group of Italian treasures. Till next time, Cheers!
November 2012 I The Las Vegas Food & Beverage Professional 7
Ferraro’s Hosts Piemonte Land of Perfection USA Educational Immersion Seminar Piemonte has long been known to produce some of the world’s greatest wines. Recently Anna Errico brought Piemonte to the USA with her “Piemonte Land of Perfection USA Educational Immersion Seminars” stopping in New York, Miami, Chicago, San Francisco, Napa Valley and Las Vegas. The Las Vegas landmark restaurant of Ferraro’s was the venue that was chosen to show off some amazing wines and visit Piemonte without ever leaving our seats. As this was an educational seminar, each of the wine producing regions in Piemonte was discussed and tasted in great detail. A room full of a who’s who list of Las Vegas sommeliers, restaurateurs and general managers were seated and our detailed study began. Piemonte’s flagship dry white wine is Gavi, which was a great place to start. This lovely varietal is made from 100% Cortese that is a very elegant DOCG wine grown on the sunny hillsides of the 11 towns that surround Gavi. We sampled Cavi, DOCG 2011 paired with a very tasty scallop dish prepared by Cahef Mimmo Ferraro himself. Beautiful straw yellow in color in the glass was a striking feature. On the palate and nose, notes of pear and apple combine with citrus and white floral notes with a crisp refreshing finish. Keeping with lovely white wines, our next treat from the terroir of Piemonte was Roero Arneis 2011. The origin of Arneis is unknown but is surely very ancient. In the 15th century it was documented in the town of Roero and is still the main area of cultivation. The 2011 vintage is 95% Arneis and 5% of other Piemonte grapes. In the glass it showed medium bodied and stray yellow in color. On the nose, aromas of peach, pear and white flowers jump out of the glass. On the palate, light tropical fruits greet your taste buds followed by mineral, pear and peach on the finish. It was now time to move on to those very famous red wines from this historical region. The first red wine that we evaluated was Dogliani DOCG
2011. Dogliani is one of Piemonte’s most widespread indigenous grapes representing 13% of all the plantings. It is a lighter varietal than Barbera or Nebbiolo and makes a great everyday wine. In the glass this 100% Dolcetto is medium bodied and intense ruby in color moving to violet near the rim. On the nose, a hint of spice and roses are prominent. The palate is very pleasing with big red fruit notes and spice finishing with cherry and a nice mouth feel with lingering medium tannins. Pair this with peppers, beef carpaccio or risotto with a meat sauce. You can’t go wrong! Of course it was now time to move on to Barbera, Piemonte’s “workhorse” grape. Barbera is known to make excellent wines that are more accessible and a better value than Nebbiolo. Barberas from the Asti region are among the best. We took a look at a Barbera d’Asti DOCG and were impressed. By law, its makeup has be a minimum of 90% Barbera and up to 10% of other grapes from the region. In the glass it was ruby in color and medium bodied. On the nose, aromas of plum, dark cherry and rose are very prominent. The palate is very pleasing with rose, vanilla, cherry and plum that combine for a finish that is long and fresh. Think salami, ravioli and red meats for a total experience. Nebbiolo is the oldest indigenous red grape in Piemonte and is the most prestigious in Italy. It has also been called “queen of red grapes” and is
8 The Las Vegas Food & Beverage Professional I November 2012
among the great wines of the world. The Barbaresco DOCG we sampled was a great example of the varietal. In the glass this Nebbiolo showed an intense ruby to garnet in color. On the nose, raspberries, strawberries and violets please your senses. On the palate a literal cornucopia of flavors featuring pepper, cinnamon, nutmeg, vanilla and red fruit bombard your taste buds with a long finish with medium tannins. When tasting wines of this caliber you always kind of look ahead and see what the big finish will be. In this case, it is the king of Italy, Barolo. This varietal is Piemonte’s most highly regarded wine. It is complex, sophisticated and very true to the terroir of Piemonte. Barolo DOCG is aged 36 months in oak. In the glass, intense garnet hues shine from stem to rim. On the nose, red berries and cherry notes jump out at you. On the palate we enjoyed intense red fruit, pepper, tobacco, smoke and leather flavors that lead to medium tannis and a long finish.
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 Website: http://CUISINEIST.com
This was a very educational and tasty experience that only hastened our desire to jump on the next plane to the lovely region of Piemonte.
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By Bob Barnes
what’s
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
BREWING? BJ’s Beer Dinner
The Henderson BJ’s Restaurant & Brewhouse had its usual full house turnout for its Oktoberfest beer dinner. BJ’s GM Dave Martin presented with much energy and enthusiasm, which was contagious. Dave even enlisted audience participation, obtaining correct pronunciations from Ingrid, an attendee from Germany, and asking challenging technical beer questions of yours truly.
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Chef Scott Pajak Crowned Chopped Champion
Last issue I mentioned that our friend and fellow beer lover, Lagasse’s Stadium Executive Chef Scott Pajak, would be appearing on an episode of the Food Network’s Chopped. Chef Pajak not only made a great appearance, competing against three other accomplished chefs, but kicked ass and won the competition! Chef Pajak had to make something delicious using crazy ingredients that included honey cereal, cocktail franks (in the dessert round!) and SpaghettiOs, which coincidentally Chef had served to his kids the week before the taping. Chef credited Emeril Lagasse as his mentor and got to take home a prize of $10,000. Big congrats go out to a fantastic chef who has made Las Vegas and his restaurant very proud. If you want to experience Chef’s creative cooking first-hand, I suggest you attend his next beer dinner on Saturday, Dec. 8. The beers in the Sam Adams winter pack will be featured, and the price is only $55. To reserve, call 702-607-2665.
Aces & Ales Spotlights Local Breweries
On Dec. 1 Aces & Ales will celebrate our local breweries with its Homegrown Tap Takeover. Big Dog’s, Chicago Brewing, Joseph James and Tenaya Creek brews will be pouring from all of its 20 taps, with all pints going for $4.
Joseph James Brewing Expanding Again
Joseph James Brewing is moving forward with yet another expansion, having ordered four new 60-barrel tanks, which Director of Brewing Operations Matt Lisowski reports will enable expansion of their specialty lines. Future plans include a grain silo and a tasting room, forecast to open within the next six to nine months. Matt Marino has just signed on as their new head brewer. Matt is well known to the Southern Nevada brewing community, having worked previously as brewmaster at Main Street Station’s Triple 7 Brewpub for
Photos by Joe Urcioli
Our first course was Bratwurst Sliders paired with Weihenstephaner Original Lager, from the Munich brewery that is the world’s oldest brewery, dating back to the year 1040. Sweet Potato Fries was matched with BJ’s own award-winning Harvest Hefeweizen, which prompted Dave to ask Ingrid if they put lemon in their hefeweizen in Germany. Ingrid’s reply was, “No, because it has enough flavor already.” We concurred, as this hefe was filled to the brim with fresh banana and clove phenolics that make it a true-tostyle Bavarian-style wheat. Gourmet Mac and Cheese that was enhanced with handmade cream sauce and Grilled Pork Chop were served with Hofbrau Dunkel, a dark lager from the original Hofbrauhaus in Munich. At this point we were deemed ready for the “Oktoberfest Challenge,” a blind tasting of four different Oktoberfest-style beers: Spaten and Hofbrau from Germany and the American-brewed BJ’s and Sam Adams. A show of hands vote showed BJ’s Oktoberfest to be the hands down winner. As we pressed
on, our liquid dessert of Ayinger Celebrator Doppelbock resulted in sweet malt blending with the sweet brown sugar in the Oatmeal Raisin Walnut Pizookie that finished our meal. Dave related that this style of beer has been referred to as liquid bread and served as sustenance to the brewing monks when fasting. As usual, the price for this feast was only $30. Contact your favorite BJ’s location for the date and theme of their next dinner.
a decade, and most recently was helping out with the brewing at Big Dog’s. Joining Matt in the brewery are Weston Barkley and Kyle Weniger.
More Great Beer on the Vegas Strip
The latest beer nugget I’ve unearthed on the Vegas Strip is Public House at Luxor. Not to be confused with the same-named gastropub at The Venetian, this one is a West Coast branch of two East Coast versions in Philadelphia and NYC. 20 taps and more than 50 bottles offer choices of both regional and back east beers, several of which you won’t find on most lists, including Goose Island Pepe Nero Belgian Ale, Ommegang Hennepin, Ballast Point Calico Amber and locally-brewed Tenaya Creek Pilsner. A patriotic, casual, sports bar feel is accomplished via several big screen TV’s, logo of the American flag, paintings of sports and pop icons, comfortable booths, wood tabletops, red brick walls and a long bar. Some unique food items are the signature Philly Cheesesteak Spring Roll (shaved rib-eye, chipotle peppers and jalapeno jack cheese), Buffalo Shrimp (with Danish blue cheese crumbles) and the Beer-braised Short Rib Sandwich (with caramelized onions, Fontina cheese and horseradish sauce). A plus is the reasonable pricing, especially considering its prime real estate on the Vegas Strip.
As always, great beer happens in Vegas!
November 2012 I The Las Vegas Food & Beverage Professional 9
FOOD FOR THOUGHT
Choosing Foods Based on Mouthfeel
By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
Have you ever wondered why a nice glass of wine pairs well with a perfectly cooked steak? It’s all about mouthfeel—the sensations caused in the mouth by the physical and chemical interaction between the mouth’s tissues and saliva and the chemicals found in food. Scientists now are saying they’ve answered the age-old question of why that glass of Cabernet or Merlot goes so well with your steak: something called “mouthfeel.” Scientists say that food combinations—such as wine and cheese or oil and vinegar—combine an astringent food, which makes the mouth pucker up, with a fatty food that makes it feel slippery. Scientists who study the way food feels in our mouths said the astringent wine and fatty meat are like the yin and yang of the food world, sitting on opposite ends of a sensory spectrum. The findings offer a whole new definition of the balanced meal. They also offer a new way of thinking about eating habits, both good and bad.
The mouth is a magnificently sensitive organ, arguably the most sensitive in the body and the way foods make our mouths feel has a great deal to do with what foods we choose to eat. The kernel of this idea of pairing astringents with fats is found in gastronomies all over the planet, but it’s never been clear how or why these pairings work. The researchers knew that astringent wines feel rough and dry in our mouths, while fats feel a bit slippery. Notably the oily fat in certain foods lubricate the inside of the mouth, making it feel greasy and slippery, and when combined with astringent foods’ chemical compounds, like the tannins in wine and green tea, the mouth becomes dry and rough. The researchers started with the hypothesis that astringency and fattiness were on opposite ends of a continuum, like hot and cold. The researchers asked volunteers to sample fatty foods, alternating with sips of weakly astringent liquid—in this case, alternating tea with salami. They also were asked to sip tea without tasting the salami. Participants were then asked to rate the level of fattiness, or slipperiness, they felt in their mouths, and the level of astringency, or dryness—the rough, puckering sort of mouthfeel caused by the interaction of astringent chemicals in the food with lubricating proteins in the saliva and mouth tissues. It was discovered that the subjects felt more astringency in their mouths as they kept sipping, but this feeling reached a limit based on the chemical composition of the drink. Certainly, this is why, in wine tastings they don’t just have you sip wine after wine, but give you something fatty like cheese, salt free crackers, and cold cuts in between tastings. This natural tendency to seek balance in our mouths might have benefits for maintaining a diversity of foods in the diet. The opposition between fatty and astringent sensations allows us to eat fatty foods more easily if we also ingest astringents with them. It might also explain why similar yins and yangs exist in many different gastronomies. We discovered that these types of pairings are very common in various cuisines. In traditional French gastronomy, for example, besides having wines between meat courses, you might have a sorbet to ‘cleanse’ your palate of the taste of one course and get you ready for the next. While in Japanese gastronomy, it might be ginger along with sushi. And most salad dressings are a mix of something fatty with something astringent, even something simple like oil and vinegar.
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Oliver Wharton: New face brings global style to Station Casinos
By Ben Brown Benjamin Brown is a food and travel journalist residing in Las Vegas. He writes for Examiner.com as a local food critic, where his love for exercise qualifies an appetite that borders on ‘Man vs. Food.’ Dining and adventuring around the world, Ben is also a contributor for travel blog JohnnyJet.com and Amble Resorts LLC.
While no plans are in store for lake-sized fountains or acrobatic showcases, Oliver’s team is revamping menus and layouts to give Station’s flagship establishments new panache. At our table he looks around the room and describes his plans to energize Hachi with new robotyaki and teppan concepts. He points outside to highlight Luckybar, which will be redesigned to become the casino’s central nucleus. The ideas continue to include new managers and acclaimed chefs, all tying back to Station’s “Commitment to the best product and service for the core customer.” Red Rock and Green Valley Ranch will be adding a number of new restaurants as well. Station is excited to announce these highly-acclaimed eateries in the near future. Celebrity chefs, world-renowned restaurants and sacred culinary techniques have melded into the mind of Oliver Wharton, Station Casinos’ new Vice President of Hospitality Development. As we sat down at Hachi, Red Rock Resort’s esteemed sushi hotspot, he greeted me with a warm smile and a natural tone that was both pleasant and sincere. Laughing off the idea of being called ‘Mr. Wharton,’ Oliver spoke about his upbringing and goals with casual confidence. You wouldn’t think that a manager of ten properties and dozens of restaurants would hold such an amiable persona. It still boils back down to business, however, for Oliver has quickly gotten to work on giving Station’s dining scene a luxurious facelift. His goals are simple, yet hit home for the Station community. Oliver seeks to bring new concepts that would reinvigorate existing spaces, deliver new experiences for customers desiring change and give locals a reason to get excited about visiting Station’s properties.
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These high standards only raised with experience as Oliver moved to from country to country, picked up as the ‘young American kid’ by chefs like Jean George before they hit celebrity status. He took this insight back to the United States, establishing his own restaurant consulting role and finding his way to Las Vegas by opening several restaurants for Michael Mina and The Light Group. Oliver’s “commitment to quality” spans to include new chefs, new ingredients [Jonas Stone Crab and Wagyu beef to name a few] and plans for expanding Stations’ ability to host highprofile culinary events.
When asked about his motives for bringing change to Station, Oliver attributes his family and worldly background as his biggest influences. “I’ve always been inspired to enjoy good food,” he said. Oliver’s journey as chef and restaurant developer has refined his abilities to bring out an eatery’s strengths. Oliver grew up in a culinary family. His father owned a gourmet burger and salad establishment in New York City. Working in the kitchen at an early age sparked his curiosity in the culinary world. “I drove my mother nuts,” he laughed, “At age six I was always asking her what’s for dinner.” He went on to study hospitality at Cornell University’s Hotel School. Upon graduation, Oliver took his passions abroad, cooking in professional kitchens across Europe. “It gave me a great appreciation for there being so much to the world,” he said, remarking on how exposure to new techniques influenced his culinary outlook. “Whether it be pulling a tomato right off the vine or smelling aromas I had never smelled before. Even cooking pasta: in America it’s all about the sauce. In Italy it’s about the pasta itself.” He took a pause to critique a plate of lime wedges, talking to Hachi’s manager about ideal presentation. Oliver attributes his tremendous attention to detail from learning about the importance of simplicity, bringing out the natural tastes in fine ingredients. “In Italy the dishes only have five ingredients.
Photos by Ben Brown
Oliver is putting heavy focus on Red Rock and Green Valley Ranch restaurants, seeking to apply his experience with Strip eateries to fit a local demographic. Station’s changes will place the needs of Las Vegas locals as a top priority. “We’re always keeping in mind the core customer,” Oliver said about Station’s target market. “We are local-driven. Our customers visit us time and time again and should be able to experience anything [at our properties] that they can do on the Strip.”
Two are always garlic and oil. You need to be exact about the other three,” he said. “Food is a way of life here. I remember walking through a farmer’s market and seeing regular produce that looked like it was set up for a photo shoot. At another booth was…” he paused and laughed to himself. “The most beautiful European goddess, and she was just a cheese monger. The standards are exceptional on so many levels.”
November 2012 I The Las Vegas Food & Beverage Professional 11
Brett’s BY
DINING CLIPS
Tropical Smoothie Café opens its second Strip location at the Excalibur Nov. 7 and Chicago’s Garrett Popcorn Shops® opened its first Las Vegas store in the Miracle Mile Shops.
LINQ PROJECT’S FIRST TENANTS
Mexican restaurant Javier’s has opened for lunch and dinner at Aria and features a circular bar, lounge, two dining rooms, private dining room and the world’s largest piece of chainsaw art. The Palms’ Rain Nightclub closed to make way for a multi-million dollar renovation but will host special events including New Year’s Eve weekend performances by Kelly Rowland and Travis Barker and begin renovations next year. Bravo’s “Top Chef” judge Tom Colicchio will open a dinner restaurant at the Mirage next summer in the space currently occupied by Kokomo’s, which will close in early 2013. McCall’s Heartland Grill with a “cowboy chic” atmosphere offering lunch and dinner opened at the Stratosphere. Meatball Spot opens in November at Town Square with Chef Carla Pellegrino serving
lunch, dinner and late-night food daily. Extras include patio dining and a takeaway counter. American Coney Island, the oldest familyowned business in Detroit since 1917, opened its first out-of-state location at the D downtown. Lynyrd Skynyrd BBQ & Beer restaurant has closed at the Excalibur.
First tenants for the Linq under construction by the Imperial Palace, which is being renamed The Quad, have been announced. Dining options will include: Yard House; The Tilted Kilt Pub & Eatery; Chayo Mexicano with indoor-outdoor seating; pizzeria Flour & Barley; Asian themed F.A.M.E.; Off the Strip Italian bistro; and Sprinkles’ first Vegas store. Retail will feature Bella Scarpa, a women’s shoe store, KOTO gift shop and Ruby Blue with women’s accessories. A centerpiece will be Brooklyn Bowl’s first location outside New York with a restaurant, 2,000-plus performance area and 32 bowling lanes.
VEGAS SHOW NEWS
“Strip Comedy” presented by Anthony Cools begins its run Nov. 7 at The Lounge in the Palms. “The Magic of Motown … and More” hosted by Gregg Austin debuted its free show in the Grandview Lounge and Cabaret at South Point.
Seth Grabel is performing his show “Variety Magic” at the Clarion Thursdays - Saturdays. New York-New York has opened “Shades of Temptation,” an erotic show at The Broadway Theater with “American Idol” vocalist David Hernandez. “Sammy Shore’s - Legends of Comedy” featuring Shore and friends opened Saturday shows at the Clarion. Comedy magician Kyle Marlett is Tahiti Village’s first resident headliner with his family show “It’s Tricky” on Thursday and Friday and adult “Kyle Unleashed” every Saturday. Kevin Burke, who stars in “Mind-Blowing Comedy,” moved the show from The D downtown to Hooters.
Broadway’s “Million Dollar Quartet” about the jam session with Johnny Cash, Jerry Lee Lewis, Carl Perkins and Elvis Presley in 1956 will move into Harrah’s Showroom on Feb. 4. “Legends in Concert” will close its four-year run at Harrah’s on Sunday, Dec. 30. Cirque du Soleil’s new show “Zarkana” opens at ARIA Nov. 9. Blue Man Group opened at Monte Carlo with its first new production in 20 years and does a parade in the casino prior to the first show. “Ice Loves Coco” star, Nicole “Coco” Austin will take over the “Bo Beep” role in “Peepshow” at Planet Hollywood on Dec. 3. Meanwhile, Angel Porrino, co-star in E!’s “Holly’s World” and featured “Absinthe” performer, is “Bo Peep” through Dec. 2.
12 The Las Vegas Food & Beverage Professional I November 2012
MISC. NEWS
The outdoor Neon Museum is finally open and home to a collection of more than 150 neon signs dating from the 1930s. Nevada’s largest indoor shooting facility Range 702 opened with 25 shooting lanes, Gary’s restaurant, a retail center and private VIP room. Next May, a $50 million, 41-acre water-themed park will open off the Strip and feature more than 25 slides and attractions. “Da Vinci – The Genius” exhibit at The Venetian has been extended through January. The Hilton Garden Inn has opened Hawaiian Gardens, a private wedding and event venue with a tropical flair. www.lvfnb.com
By Kim Trevino
El Segundo Sol: Cooking up a stir with the Executive Chef
In the heart of the Strip, overlooking the magnificent Wynn Hotel and Casino, a cooking fiesta stirred inside El Segundo Sol, the exquisite Mexican restaurant at the Fashion Show Mall. About 40 people were in attendance for Executive Chef Terry Lynch’s cooking class, and all around I saw faces of people who were obviously thrilled to be there. The afternoon started off with a bountiful supply of chips and salsa, which was handed to each couple. Luckily for me I was able to enjoy my supply of chips, salsa and pico de gallo, all on my own. A weakness to say the least. As each student indulged, Terry Lynch, the Executive Chef at El Segundo Sol, Mon Ami Gabi and Stripburger, asked for a volunteer to help get started the El Segundo Sol Red Sangria. While the volunteer assisted with the creation of the sangria mix, Lynch introduced the audience to the Sexy Mexy Cocktail, a blend of prosecco, champagne or sparkling wine, red sangria and orange twists. The first step to this delicate cocktail is to prepare the sangria, which typically has to age in a refrigerator for four to five days. To create the Sexy Mexy Cocktail, several
Kim Trevino is an avid lover of all food and wine. She received her degree in Journalism and Media Studies from UNLV and currently freelances for the Examiner.com, where she hosts two columns based on fashion and relationships. Her biggest passion is writing, and you can visit her personal blog site at http://lessonsfrommylifebykim.blogspot.com.
ingredients have to play a factor. One important fact to note is how to cut properly. According to Lynch, when cutting fruit or anything for that matter, one should never cut straight down with the knife. To protect fingers from getting cut, gripping whatever you are cutting should be done with a claw grip. Once the cocktail was ready to taste, there was no surprise how fresh it was or the homemade feeling I had when I took a few sips. However, my favorite part of the day occurred when everyone in the class was able to make their own guacamole from scratch. I added in lime juice, tomato, serrano peppers, cilantro, salt, white onion and one avocado. Mashing in all the ingredients together to create the guacamole the way I like it, gave participation a whole new meaning. The end result was superb. The guacamole with chipotle chile and shrimp was unbelievably incredible, and the added hint of shrimp gave the guacamole an even more riveting taste. The next course up for all taste buds alike, was the Dos Tacos! with beef and chipotle and pork belly with pineapple and chile. Lynch trimmed off the fat from the meat first and then added salt and sugar to the pork belly to give the meat an
added sweetness. Both tacos were quite tasty and delicious to say the least, and by the end of the meal, it is safe to say that I was completely full. However, Chef Lynch had much more in store for the class and as everyone filled with excitement for the next course, I could not believe that of all the amazing adventures to be had in Las Vegas, this one cooking class was by far, one of my most thrilling experiences. After all the amazing food was served and eaten, the Prickly Pear Margarita was passed out to all the participating students. The margarita was the perfect top off before dessert was servedbunuellos with ripe peaches and cream. Bunuellos are fried dough balls that are usually made thin like tortillas or rolled into balls, with cinnamon and sugar sprinkled on top. For the best homemade bunuellos, using real cinnamon as opposed to cinnamon found in grocery stores, is key in making bunuellos authentic. The best real cinnamon can be found in Mexican markets throughout Las Vegas. At the end of the cooking class I was full of not only delicious food and drinks, but so full of gratitude and new adventures in cooking. Chef Lynch was a wonderful host and made everyone feel at home and welcomed. His interaction with the audience made me feel as though I was not only learning, but having so much fun in doing so. El Segundo Sol is open Sunday through Thursday from 11:30 a.m. to 11 p.m., and Friday and Saturday from 11:30 a.m. to 12 a.m. Cooking classes are held the last Saturday of each month and cost only $25 per person.
Photos by Kim Trevino
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November 2012 I The Las Vegas Food & Beverage Professional 13
Photos by Juanita Aiello
Sake Day at Southern Wine & Spirits
Photos by Mayumi Coffman
Japanese Chamber of Commerce of Nevada Opens
14 The Las Vegas Food & Beverage Professional I November 2012
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March of Dimes Signature Chefs
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November 2012 I The Las Vegas Food & Beverage Professional 15
Food Sport Gurus Gamble Big On Vegas Exclusive interview with WFC promoters Mike McCloud and Larry Oliphant By Mike Fryer
Photos by Shanna Magnuson
The first WFC (World Food Championships) was held this month in Las Vegas and hosted by Caesars Entertainment with Bally’s as the staging location. The first of its kind, WFC was a four-day festival and cooking competition that featured culinary champions squaring off for food supremacy in seven food categories and for their share of a $300,000 total prize purse. The Las Vegas Food & Beverage Professional was there covering all the events of this exciting championship and wanted to get behind the scenes with the people who made it happen. We were able to spend a little quality time with Mike McCloud, President and CEO of Trybe Targeting and Larry Oliphant, VP of Strategic Partnerships, the producers of WFC, for an inside Q&A. Please tell us about your background in What are some of the challenges in pulling competitive food? this off? MM: For almost eight years now, our company has been involved in competitive food events as the official agency of record for the Kansas City BBQ Society and the International Chili Society. In addition to national mobile marketing tours, we develop and manage corporate marketing programs for food companies that can be integrated into over 700 food contests throughout the country, coast to coast. We also created and managed the Sam’s Club National BBQ Tour, which has benefitted more than 1000 competitors with a $900,000 prize purse over the past two years.
manage in and around other big productions going on at the same time, like the filming of Hangover 3 and the traffic jams it created. It was like trying to solve a Rubik’s cube right in the middle of a chess match (yes, I realize that I just dated myself).
LO: Establishing a blueprint for a firsttime event. The model and template for the World Food Championships, which featured nearly 300 competitors and required about 500,000 square feet, simply didn’t exist until What do you see for the WFC future in Las we designed it and delivered it. So, we had Vegas? to find a way to develop new processes, a LO: This may be hard for some people to common judging approach, a dynamic and believe, but we truly see the WFC becoming fluid logistical support system and a run of a major competition/expo for Las Vegas show that accommodated seven divisions much like PBR and SEMA. Nothing has with three stages in two days of competition more potential or reach or significance in time. Then we had to move the entire show our lives than food. So even though we just from Bally’s over to Caesars Palace for the started with seven divisions over three days, Final Table in just 10 hours of real time. It we fully expect that the WFC will become was quite a feat. Why choose Las Vegas for this first World a 10-day, two-weekend event that brings Food Championships? Especially here in Las Vegas? culinary experts in as many as 20 divisions from around the world. MM: Strategically, it made perfect sense. MM: Health codes, locations and logistics. People from all over the world come to Las Navigating all of the requirements to run In your opinion, was year one a success? Vegas for fun, entertainment, great cuisine a safe, secure and sanitized competition MM: In many ways, yes. From media and competitive sports. So as we combined throughout three busy casinos in the nerve attention and operational performance to those elements into an annual celebration of center of the city, is simply mind boggling. competitors and sponsor interest, it exceeded the art and sport of food, we couldn’t think Our home-based and local Las Vegas teams our expectations. Financially, it didn’t of a better place to launch this ultimate food spent hundreds of man hours making sure produce a profit, but we didn’t expect it fight than right here in Las Vegas. Of course, that we followed all the rules for officials would. We knew that producing a world-class it doesn’t hurt that we love Las Vegas and I and delivered a world-class experience for actually have a residence here. competitors. And then somehow, we had to event with this many tentacles would require 16 The Las Vegas Food & Beverage Professional I November 2012
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Why Caesars Entertainment? MM: We talked to numerous casino groups as we began planning this event, and the management at Caesars seemed to recognize the potential of this concept quicker than others. They also had great properties that provided direct access to Las Vegas Boulevard, which was important for our sponsors to get visibility and consumer traffic. So they quickly earned the inside track on negotiations and we developed a framework that will work for numerous years at one or more of their casinos as we expand the WFC in the coming years. Do you envision the WFC becoming a citywide event? MM: We certainly do. Food and its many iconic categories is so vast that if we truly expand organically, it will require numerous properties and support from the Las Vegas Convention & Visitors Authority. If the cards are played right, Caesars will always have the ability to be the anchor property. But due to the space requirements of our competitions this first year, it was a challenge to fit all of our activities and events into their existing footprint.
a major investment. When asked why we did You developed numerous local connections that, I simply explained that it’s like buying a to Las Vegas culinary schools and charities. franchise; you have to invest to get ownership What motivated you to do that? rights and then build out your business LO: Legacy. We see this event as our ultimate platform. Only in this case, we “created” a contribution to the sport of food competitions. new franchise. So just like WSOP or UFC, Before the WFC, there simply wasn’t a “super Why did you choose to align the WFC with bowl” for food competitions. That’s what we Adam Richman as your host? we expect to make a multiple return on our wanted to create, and we knew that it would initial investment in the coming years. MM: Adam is the perfect icon for comfort only be possible if we supported and sought You made the competitions free to the public. food. And most of the food competitions we the assistance of many local culinary entities. Is that common? Will it stay that way? represent and market, like chili or BBQ, are Through one of our great partners and simply loved by people from every walk of sponsors, Southern Wine & Spirits, we were MM: That’s part of the reason we had to life. We sometimes refer to our target demos introduced to Keep Memory Alive at the Lou make a large investment in the first year. But as the white collar to blue collar to no collar. Ruvo Center, the UNLV school of culinary it was important to us, and to Adam Richman, When we described that concept to Adam, and the College of Southern Nevada. We to pull back the curtains to food competitions he got it and loved it immediately. We were also reached out to Le Cordon Bleu through and show consumers what this sport is all extremely pleased to see him embrace our a casting call for trained chefs to earn their about. I’m not sure that we’ll always leave it vision and then start sharing it with many way into our competition as if they were open to consumers who want to attend and performing on an American Food Idol stage. other culinary celebrities who wanted to be see great food celebrities going head-toAll of these local groups were extremely involved. To have nearly 15 notable chefs head with average Joe chefs, but we will as helpful to our mission of celebrating and and culinary celebrities involved in our first long as we feasibly can. Future revenue from cultivating culinary arts. And in the long term, year is simply amazing. Challenging from sponsorships and licensing rights will have a we believe that our revenue streams will be a logistical standpoint, but amazing from a extremely helpful to them. big impact on that decision. strategic perspective.
Photos by Shanna Magnuson
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November 2012 I The Las Vegas Food & Beverage Professional 17
The Inaugural World Food Championships Kicks Off with Style fire up their grills at 8 a.m. the next morning, they partied into the evening with Host Adam Richman, sipping on a plethora of beverages of their choice and sampling some mouth watering dishes from the Paris’s amazing line up of chefs. As the evening went on, the VIP guests became anxious with excitement after talking with the competitors and looking ahead to the next two days of world class competition.
Photos by Shanna Magnuson
Las Vegas is no stranger to world class events that feature the best in food, wine, mixology and beer. Yet one more event is now calling Las Vegas its home. The World Food Championships launched its inaugural event in true style. The kick off VIP pool party was held under the stars at the Paris Las Vegas pool. You could not have picked a better way to launch Las Vegas’s newest culinary extravaganza. Even though many of the competitors had to
By Elaine and Scott Harris
18 The Las Vegas Food & Beverage Professional I November 2012
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World Food Championships, an Inside Look at Adam Richman Chefs from across the country and their succulent culinary specialties found common ground at the World Food Championships, and present to depict nearly every taste was celebrity host Adam Richman. The former Man vs. Food star, who now hosts Amazing Eats and Best Sandwich in America, brought his celebrated palate and charismatic personality to the inaugural event.
By Ben Brown
over a booth’s brisket. “This is a group from Salem, Kansas. These are not big restaurants trying to re-create their flavors…this is culinary tradition.” Hardly 30 seconds can pass before another fan approaches Richman for a picture. He gladly fulfills every request.
“The food scene here is beautiful in that it can accommodate both celebrity chef places and homestyle places,” he said when asked whether the event clashed with Las Vegas’s fine dining scene. “The city plays a valuable role that is ‘your desires made manifest.’ People from across the world can come to Las Vegas…for both championship fare and food with a distinctly He admired the World Food Championships for local feel. The important thing is that there’s an bringing distinctly local flavor to Las Vegas. eye toward authenticity here.” Home-built smokers, from-scratch sauces and “This is an event where on the grand scale people meat straight from the ranch at the barbecue can see food they recognize from people and exhibition certainly backed up that statement. towns they can relate to,” he said as we meet As we met with the mom-and-pop contestants, another championship team. “Where these people Richmond took the time to not only introduce are from, barbecue isn’t a noun, it’s a verb.” himself, but talk at length and learn about what Richman’s passion for food goes without saying. brought these small-scale chefs to the competition. His care for the people in the profession brings “This is the real thing,” he says after marveling even greater acclaim. “I’m flattered that they asked me to host,” begins Richman, whose genuine persona reveals heartfelt care you wouldn’t expect of a TV talent. He’s as well-spoken and entertaining off-camera as he is on his shows. “This is food that’s approachable and understandable. It doesn’t always get the recognition it deserves.”
Photo by Scott Harris
The World Food Championships is about all kinds of events, seven to be exact, featuring everything from chef competitions, sandwiches and even side dishes. This inaugural event also featured some of the best chili makers and BBQ in the country. We decided to really get down to the nitty-gritty of these two classics and spent www.lvfnb.com
Photo by Shanna Magnuson
World Food Championships Bring the Best Chili and BBQ to Las Vegas to Compete for Big Prize Money
By Elaine and Scott Harris
an entire afternoon with the men and women country from as far away as Pennsylvania and as close as Boulder City, Nevada. We also visited competing for some pretty big checks. with Stephanie Brockmam, who proved to us Our first stop was with the very joyful and that this competition is not just about the boys. energetic chili competitors who called people In fact, when it was all said and done, two of the over to sample their chili like old time carnival top three winners were women! We had to finish barkers. There was even an Elvis chili competitor where we started and have a re-taste of Clark singing to entice the guests to try his chili. Magee’s art in a pot. This stop was very prolific Walking, sampling and meeting these people in that this chili master earned a nice payday and was a real eye opening experience. made it to the final table. While talking with these competitors we learned Having enjoyed some great chili from some that many of them spend the entire year competing very energetic cooks, we headed for the BBQ all over the country for charity and prize money. section and this experience on the energy level In other words, it’s a lifestyle. We were given an was quite different, but just as tasty. We stopped on-the-spot education trailer side, while tasting in at the Pit Masters, who had been cooking all many kinds of chili. The biggest surprise was the day, low and slow. These are not your backyard stereotype that chili must be very HOT. In fact, BBQ guys at all. Their setups cost upwards of we only found a few that were. We learned about $20,000 complete with satellite and large screen green chili and red chili. The green chili often plasma TVs. consisted of pork and varied in consistency from very thick to almost like a soup. The red chili They are very laid back, often watching “the often used ground beef, tri-tip and other select game” with a few libations as their BBQ comes cuts. Some featured the classic bean and meat to life. Their names are just as interesting“Serial Grillers,” “Fowl Butt BBQ,” “Slap Yo chile to shredded beef or pork. Daddy BBQ” and “Butcher BBQ” just to name One of our very first stops was Clark Magee, a few. We sampled many of their pork ribs, pork whose chili really impressed us chili novices. shoulder, brisket and sauces as the afternoon wore He insisted we try his entry. This wonderful red on into evening. The team from Butcher BBQ chili with tri-tip held just the right amount of was the big winner overall and rested the rest of spice, not too hot and very balanced, with layers the evening to get ready for the final table the next of flavor and aromas. We continued on our chili day. The afternoon experience brought together journey sampling lovely chili from all over the competition and creative cooking at its best. November 2012 I The Las Vegas Food & Beverage Professional 19
World Food Championship: The Final Table Finally down to the wire, seven champions of their respective categories are head to head at the Final Table. After several days of giving their all to perfecting their craft, the Final Table assembled the winners of the World Food Championship categories of BBQ, Side Dish, Sandwich, Burger, Chili, Recipe, and Chef Challenge. Judging these dishes elimination-style were some of the most experienced experts and celebrities in the food world: journalist and renowned personality Robin Leach; Texas restaurateur Tim Love; multiple James Beard Award-winning journalist Colman Andrews; Myron Mixon of Discovery’s “BBQ Pitmasters”; Ben Vaughn, executive chef at White Oak Kitchen and Cocktails in Atlanta, GA and host of the new Food Network show “Health Inspectors”; Top Chef Chicago finalist Antonia Lofaso; and Todd Pearson, former faculty at Le Cordon Bleu and chef at US Foods Austin. Of course, the Master of Ceremonies and “Master Judge” to shepherd the event was Adam Richman, former Iron Chef Judge, host of Man Vs. Food and Food Network star.
cheese, and a lobster tail over Wagyu beef with When the final two in the competition were up butter poached garlic were certainly two dishes against each other, the debate became heated. The crowd was split for either the Sandwich or at home on the Las Vegas Strip. the Burger to win. The deliberation on this was Of all the competitions, two were most certainly the longest, with the judges clearly making sure a battle of perfection and a game of inches. Chili they consider everything. The burger by Lucky by On The Road Chili and BBQ by Butcher BBQ 13 Burgers of Salt Lake City had spicy candied were the winners of their categories, but there bacon and red onion caramelized in A1 Sauce, were no laymen in the judge panel that could with a Cajun-seasoned patty and roasted red brush off either. Both were amazing examples pepper aoli. Additionally, they had the Celestial of their craft, and the subtle and unique touches Burger, a classic bacon cheese burger made with to each came through to the experts. The BBQ all Salt Lake City local ingredients. was smoked for 13 hours and finished with their caramelized special glaze, and On The Road Chili In the end, the winner of the World Food brought a classic Texas Red style chili, as well as Champion title and $50,000 grand prize was Chef Robert Butler and Sous-chef Lowell McCain of a three-bean tri-tip. the Paris Hotel and Casino. His first sandwich was After the judges got through the first four rounds, an Asian flavor-inspired crisp braised pork with all that remained was the Burger, Sandwich, jalapeno-ginger aoli, yuli pear, watercress and a and Chef challenge. Chef Travis Burst had kimchi vinaigrette on an egg-washed baguette, two very outside-the-box dishes for the Chef almost like a re-imagined bahn-mi. The second Challenge category, one of which was a fennel sandwich was BBQ pulled pork, cooked with pollen dusted rock fish over a mushroom ham bourbon, Grey Poupon Dijon, jalapeno, and ragout, with carrot gel and orange-ginger Burre brown sugar. This was all on a white cheddar Blanc sauce. That dish was actually the one and bacon brioche with an onion and walnut jam. Chef Travis served Queen Elizabeth II when she Simply the description is mouth watering. A very visited his restaurant in Williamsburg, Virginia. worthy dish to be crowned at the World Food His other dish was just as unique, a peanut honey Championships, sure to regarded as a stunning duck in a cider emulsion, with a mustard, duck example of its style and an inspiration to the competitors that will come next year. fat and ham biscuit.
Photos by Shanna Magnuson
While all of the competitors have already won in their own field, beating out dozens of other amazing dishes, there can only be one World Food Champion. These men and women are the best of the best, but it is up to the judges to separate their top picks. Each competitor made two dishes, one that won their competition and one that used a featured ingredient, something from the Kraft Foods brand. The Side Dish competitor, Linda Bonwill of Just A Pinch Recipes, impressed the judges with a potato salad with Cobb salad toppings and a broccoli cheese soup with Kraft Velveeta, sautéed parsnips, leeks, celery and roasted cauliflower. The judges agreed that Side Dish would be a difficult category to stand up against the universally main-course style categories, but her unique take on these two dishes kept Linda in the running. Black Pig BBQ of London, Ontario had two variations that embodied the Vegas style. Wagyu beef stuffed with lobster and goat
By Mitchell Wilburn
20 The Las Vegas Food & Beverage Professional I November 2011
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Photos by Gabriel Andrew
Aki Matsuri
Photos by Gabriel Andrew
Asian Food Festival
Photos by Juanita Aiello
Sushi Roku - Fall Menu Introduction
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November 2012 I The Las Vegas Food & Beverage Professional 21
Marbella Tapas, Bar and Lounge Marbella Tapas, Bar and Lounge opened in October. This sophisticated and stylish tapas restaurant features a variety of flavorful menu items, innovative culinary concepts, signature cocktails, fresh sangria and an extensive wine selection. Marbella’s menu items feature locally grown ingredients allowing guests to have a fresh, gourmet meal at a reasonable price. The idea to create Marbella was developed by co-owners Sia Amiri and Ruzanna Tokmadjian. They drew inspiration from the city of Marbella, which is situated on Spain’s Mediterranean Coast. Amiri and Tokmadjian believe this city represents everything they strive for their restaurant to be — a beautiful and luxurious venue with a sense of familiarity and comfort. The décor reflects certain Spanish influences in the crisp white table linens and dark wood flooring. The red accents and glittering chandeliers in this 6,550 square foot restaurant transport guests to the Mediterranean Coast. Chef Marco Beltran and the culinary team have created an extensive menu of palate pleasing
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dishes. The Cheese and Spanish Chorizo Empanadas, made with cured Spanish chorizo, are warm and flaky, while the Hummus with Tahini is the perfect creamy accent to crunchy pita chips. The Brussels Sprouts are served warm with capers, parsley, almonds and a tangy red wine vinaigrette and the crisp Mediterranean Salad, made with romaine, cucumbers, tomatoes, cilantro, dried mint and feta cheese, is a refreshing way to begin a meal. Guests can enjoy mouth-watering Shrimp Ceviche with fresh lime, red onions, cucumbers and Serrano peppers or warm Paella, a traditional rice dish that features seafood or chicken and chorizo. A choice of Chicken, Steak or Shrimp Kabobs is available and served with Marbella’s House Rice, which is also served with each large plate. Marbella’s full bar features specialty cocktails and handcrafted, signature sangria as well as decadent deserts including a warm Torta De Chocolate, a refreshing Coconut Flan with fresh fruit and homemade Cheesecake.
IFSEA Jerry Berry Dinner at UNLV
Photos by Mike Fryer
The UNLV Culinary Department recently hosted the IFSEA Las Vegas Members for an appreciation dinner for their work to make the Jerry Berry event an ongoing success.
22 The Las Vegas Food & Beverage Professional I November 2012
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Zen Curry Opening
Photos by Mike Fryer
Zen Curry has opened in Chinatown in a newly renamed center called Japan Town. For a truly Japanese curry tasting, you can’t do better, even in Japan!
Photos by Chef Joey Campos
ACF Chefs of Las Vegas October Dinner-Meeting
INDUSTRY NIGHTS Blue Martini Town Square Mon-Sun
Foundation Room Mandalay Bay Monday
Krave Miracle Mile Sunday
Blush Wynn Tuesday
Gallery Planet Hollywood Wednesday
Lavo Palazzo Tuesday
Crown Rio Monday
Ghost Bar Palms Wednesday
LAX Luxor Wednesday
Chateau Paris Tuesday
Haze Aria Thursday
Marquee Cosmopolitan Monday
Drai’s Bill’s Sunday
Jet Mirage Monday
Moon Palms Tuesday
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Pure Caesars Tuesday Revolver Santa Fe Station Thursday
Surrender Vanity Hard Rock Encore Beach Club Sunday Wednesday The Bank Bellagio Sunday
Rok New York, New York Wednesday
Tryst Wynn Thursday
STK Cosmopolitan Monday
Tao Venetian Thursday
XS Encore Monday Does your bar or restaurant have industry specials? Have them listed here! info@lvfnb.com
November 2012 I The Las Vegas Food & Beverage Professional 23
WHAT’S COOKING
By Bob Barnes
Nacho Daddy
An American Grill with a Mexican Flair
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
cherry pico de gallo); or specialty items such as the Cuban Sandwich--marinated mojo pork, ham, turkey, Swiss cheese, pickles and spicy mustard on a toasted baguette; 3-hour roasted Sunday Prime Rib; and Calamari. Nacho Daddy is also the first vegan Mexican restaurant in Southern Nevada, with tofu tacos just one example of 10 vegan features on its menu.
in your daddy’s Mexican joint is an extensive beer selection that includes American craft beers such as Lakefront IPA, Dogfish 90-Minute IPA and 120-Minute IPA, Firestone Union Jack IPA and Belgian favorites Lindemans Framboise, Duvel and Chimay Blue. If top shelf tequilas are your drink of choice, you’ll have plenty of options, with 110 varieties to choose from.
Homemade tortillas and chips for Nacho Daddy is not your daddy’s nachos, dipping and desserts are made Mexican restaurant. The name is in-house and come in several versions: an indicator of a typical Mexican spinach, ranch, jalapeño, chocolate, restaurant, but once you experience raspberry and vanilla. it you’ll find it’s anything but typical. The décor offers both a sports bar and In fact, the addendum to its name-“An casual rustic appeal, with brick walls, American Grill with a Mexican Flair”- large windows that allow for natural hints at something more. lighting, wood tables and chairs, an Let’s begin with the nachos on the menu, outdoor patio, walls adorned with for which this eatery is named. While artwork, festive multi-colored pendant you will find five traditional versions, lights and more than a dozen large an equal number are non-traditional, screen TVs in the dining room and bar. such as Thai Chicken, Buffalo Chicken, Two private rooms are perfect venues Florentine (prosciutto, sun-dried tomato for parties, with TVs, sofas, recliners and spinach) and Spicy Shrimp. A and room for at least 35 in each, as well recent contest offered a $100 cash prize as the patio, which can also be reserved. to the cook who came up with a new Executive Chef Mike Aragonez, a nacho creation that sold the most during culinary arts graduate, worked for Kona a week’s time. The winning recipe is Grill and Buca di Beppo and traveled now on the menu: the Fiesta Chicken--- as a consultant fixing restaurants before tri-colored tortilla chips, chicken, beans, being lured to Nacho Daddy in 2010. guacamole, cheese and red mild salsa. When Chef Aragonez signed on he Atypical of a Mexican restaurant is the brought with him his culinary passion opportunity to enjoy flatbread pizza, and American influences to create a with choices including Texas Chicken unique new menu.
Good deals abound here, with locals pricing and even more great deals during happy hour-Mon.-Sat. from 3-6 with 17 appetizers from $3-$6 and two Street Tacos for $3; Mondays kids eat free with adult entrée; Tuesdays Street Tacos 3 for $3.33 or 10 for $10 and two for one tequilas; Wednesdays $5 martinis; and Sundays-all day specials. For entertainment, Wednesdays offer Pub Trivia contests for prizes and Thursdays feature performances from local comics at 10 p.m. Another plus is that this family-oriented eatery has no smoking or gaming.
Executive Chef Mike Aragonez
9925 South Eastern Ave. Henderson, Nevada 89183 (702) 462-5000 http://nachodaddy.com Monday-Thursday: 11 a.m.-10 p.m. Friday: 11 a.m.-11 p.m. Saturday: 9 a.m.-11 p.m. Sunday: 9 a.m.-10 p.m.
Photos by Bill Bokelmann
(honey BBQ sauce, black bean and corn Overseeing the bar is Will Miller, salsa) and Veggie (avocado, sautéed a Texas transplant who knows his spinach, sweet basil, mushroom and beer. Yet another feature not found
Nacho Daddy is delivering on its promise of offering a diverse cuisine that goes well beyond its name, with high quality food in generous portions at an exceptional value.
Nacho Daddy
24 The Las Vegas Food & Beverage Professional I November 2012
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By Mitchell Wilburn
The Springs Preserve Hosts a Night of Fine Wine and Craft Beer
Mitchell Wilburn is a food and drink writer living in Las Vegas. You can view his restaurant, beer, spirits, and event articles at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/ mitchellwilburnofficial.
Sure to be remembered as one of the premier events for the gastronomes among us, the Grapes and Hops Festival at the Springs Preserve hit the sweet spot for a great night of libations. The event took place on Saturday the 6th of October, to benefit the Par for the Cure breast cancer research fund. With over thirty taps and bottle stations pouring the best of Southern Wine and Spirits’ portfolio, there was no shortage of delicious fermented beverages for the thirsty patrons. Complementing the cornucopia of drinks were small bites stations by Fleming’s Steakhouse, P.F. Chang’s, El Segundo Sol, Mon Ami Gabi and Stripburger. One familiar with the grounds of the Springs Preserve may not think it would be suited to a gathering of hundreds, all crowding for another pour of their favorite drink, but the way the entire event was organized made for a very comfortable night. The stepped amphitheater was an ideal location for booths on each side and mingling in the center in front of the live band. The swirling and shaded paths of the gardens made finding the booths a fun and relaxing stroll, or something like an old marketplace or fairground. No shortage of places to sit and rest, no shortage of shade, and everywhere a great example of the desert’s natural beauty.
of popular craft beers and fine wines. Dogfish Head’s Oak Aged Double IPA, Burton Baton, was a big hit, along with Vegas local brewer Big Dog’s Red Hydrant Ale. Francis Ford Coppola Winery had a warm reception and a line down a garden path to their Diamond Pinot Grigio.
A few new challengers entered the ring to try their luck against the well known favorites as well. Tommy Knocker Brewery made its debut on the scene with a very well balanced and tasty Maple Nut Brown Ale, making quite the first impression – one of full flavor, nuttysweet notes and a terrific drinkability. From Redstone Meadery, a traditional and dry hopped Around the radiant grounds of the Springs honey wine had new converts getting back in Preserve Amphitheater, Desert Living Center line for a second pour. Extremely rich in honey and Sustainable Gardens were booths filling the flavor with an addictive rather than cloying thirsty taster glasses of the patrons with samples sweetness, Redstone is securing a spot in the
newly resuscitated mead market. Magic Hat made a splash with its No. 9 Not-Quite Pale Ale, a fruity, crisp, and unique brew. Beer lovers will recall that we haven’t had Magic Hat brews in our market for some time, but such a great lineup of beers can’t stay out of our hands for too long. As the sun went down and the tree lined paths lit up with thousands of Christmas lights, the excitement of the day evolved seamlessly into a tranquil twilight. This was the gold-standard that other beer and wine fests strive for: no rushed crowds, no prohibitive lines and no drunken deluge to sweep out at the end. An amazing night of good drink, one that I would strongly suggest you look forward to next year.
Photos by Mitchell Wilburn
www.lvfnb.com
November 2012 I The Las Vegas Food & Beverage Professional 25
By Charlotte Maher
Catering Services Go Green The holiday season is the time for office celebrations, family gatherings and lots of catered food. In fact, conversations at these parties are often centered around the h’ordeurves – “Have you tried the vegetable tart? This caterer is fantastic!” But catering services extend far beyond the food that is served, from the energy used to transport the vegetables on your plate, to the way that plate is cleaned at the end of the night. The Green Restaurant Association (GRA) has worked with dozens of caterers across the country to help reduce the environmental impacts of their operations. These Certified Green Restaurant® caterers have earned at least 100 GreenPoints™ through the GRA’s rigorous certification standards by taking steps to conserve water and energy, reduce waste and pollution and use sustainable ingredients and disposables. Plus, given that 79% of our country’s population prefers to dine at Certified Green Restaurants®, these caterers are offering diners even more to talk about!
Sustainable Food
The Cleaver Company, a 2 Star Certified Green Restaurant® catering service in New York City, opts for organic, locally sourced ingredients, an environmental choice that has earned the catering service over 21 GreenPoints™ towards their certification. 35% of Cleaver’s food products are organic, and therefore offer higher levels of essential minerals, according to a study by Johns Hopkins University. And while food typically travels 1,500 miles from farm to plate, Cleaver sources over 23% of their ingredients from less than 300 miles away – a great accomplishment for a restaurant or caterer on the east coast, where much of the year it can be difficult to source any local food. Caterers are also working with more vegetarian and vegan ingredients, which place less strain on the environment. After all, it takes the same amount of land to produce 165 pounds of potatoes as a single pound of
Charlotte Maher is the Communications Associate for the Green Restaurant Association, a national non-profit that has been helping restaurants become environmentally sustainable since 1990. For inquiries, please contact media@dinegreen.com.
beef. Not to mention, farming vegetables does not result in the same nitrous oxide, carbon dioxide and methane pollution as farming meat. Marigold Catering, Cleveland’s only caterer to achieve Certified Green Restaurant® status, has earned 18 GreenPoints™ by cooking low on the food chain; in fact, 40% of the company’s ingredients are vegan and contain no animal byproducts. By favoring lower-impact ingredients, Marigold supports farmers who use our planet’s land, energy and water resources more efficiently.
Geppetto operate Energy Star dishwashers that require 30% less energy and water than conventional machines, saving enough water to fill ten backyard pools every year!
Disposables and Chemicals
While the average restaurant sends 100,000 pounds of garbage to the landfill each year, many caterers across the country have taken steps to become Near-Zero Waste Restaurants™ – including Washington DC’s Federal City Caterers, Pittsburgh’s Sienna Sulla Piazza, and St. Louis’s Extra Thyme Catering. Each of these catering companies recycles all of their glass, plastic, aluminum, cardboard and paper, and further composts both pre- and post-consumer food waste. By implementing full-scale recycling and composting programs, these Certified Green Restaurant® caterers have not only earned 45 GreenPoints™ towards their certification, but also divert 95% of their waste from filling up our landfills.
All Certified Green Restaurant® caterers have eliminated use of polystyrene foam (aka StyroFoam™), which pollutes our planet and overloads our landfills, and have opted instead for recycled and bio-based disposables. In fact, Occasions Caterers in Washington DC has earned 14.69 GreenPoints™ by providing environmentally sustainable disposable dishes and cutlery for their diners. The impact of offering recycled disposables is enormous; after all, every ton of recycled plastic saves 685 gallons of oil, or enough gas to drive from New York to Los Angeles in a Prius 8 times! Occasions Catering also uses safer cleaning products, and heats their catered food with a non-toxic warming gel, which is made from natural cane sugar and produces zero harmful emissions. With these important environmental steps, the 2 Star Certified Green Restaurant® caterer has reduced chemical pollution across its operations.
Energy and Water
Choose To Dine Green
Waste
Certified Green Restaurant® caterers have made tremendous progress conserving energy and water by taking steps to cut consumption while utilizing renewable energy. Parsley’s Catering, the only Certified Green Restaurant® catering service in Georgia, uses onsite solar panels to power its operations, while Maryland’s Geppetto Catering purchases Renewable Energy Credits (RECs) towards wind power. Both of these caterers have also upgraded their lighting to Compact Fluorescent Lamps (CFLs), which use 75% less energy than incandescent bulbs, and last 13 times longer. In addition, both Parsley’s and
Next time you enjoy a catered event, consider the environmental impact of the food on your plate – as well as the steps taken by the caterer to minimize that impact. Caterers that have worked with the Green Restaurant Association have taken steps to become more environmentally sustainable across their operations – not only offering lower-impact ingredients, but also conserving energy and water, while reducing waste and chemical pollution. By choosing a Certified Green Restaurant® caterer near you, you can enjoy your celebration with a green peace-of-mind.
Certified Green Restaurant® Caterers Include: Location Certification Extra Thyme Catering St. Louis, MO 2 Star Certified Green Restaurant® Federal City Caterers Washington DC 2 Star Certified Green Restaurant® Geppetto Catering Riverdale, MD 3 Star Certified Green Restaurant® Marigold Catering Cleveland, OH 2 Star Certified Green Restaurant® Occasions Caterers Washington DC 2 Star Certified Green Restaurant® Parsley’s Catering Marietta, GA 2 Star Certified Green Restaurant® Sienna Sulla Piazza Pittsburgh, PA 2 Star Certified Green Restaurant® The Cleaver Company New York, NY 2 Star Certified Green Restaurant®
26 The Las Vegas Food & Beverage Professional I November 2012
GreenPoints™ 149.00 105.61 230.69 138.28 142.22 147.73 140.02 155.46
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
This Month’s Favorite Flavors
Egg Nog is back at Ellis Island - Celebrate the holidays with the Ellis family and enjoy this beloved family Egg Nog with a KICK! You can purchase it by the bottle or the glass at Ellis Island Casino or any of the Village Pubs located in Las Vegas and Henderson and now McCarran International Airport Terminal 3.
Marbella Tapas Bar & Lounge celebrates the season with new seasonal flavors for the month of November. Considered one of our favorite offStrip tapas restaurants, you can enjoy the flavors of the Mediterranean Coast in a comfortably upscale setting at a locals friendly price. www.marbellalv.com
The Charcoal Room at the Santa Fe Station holds a monthly wine paring dinner you must attend. October was the Chateau Ste. Michelle Wine Dinner and we were pleasantly surprised by Room Chef Johannes Bernau’s Palate Cleanser after the 2nd course. He whipped liquid nitrogen with the Nitros Ste. Michelle Cold Creek Cabernet into a sorbet called NITRO SORBET A LA MODE. Fantastic!
Photos by Juanita Aiello
LV Business Academy’s Bash on the Beach
28 The Las Vegas Food & Beverage Professional I November 2012
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By Shelley Stepanek
PLANET HOLLYWOOD RESTAURANT PLANET HOLLYWOOD RESTAURANT, on the 3rd floor of the Forum Shops has scored another priceless piece of memorabilia. Unveiled by Holly Madison in a private media event is the actual Tom Ford tuxedo worn by Daniel Craig as James Bond in the upcoming film SKYFALL. Both suit and shoes will be a part of the fabulous collection of works that Planet Hollywood Restaurants are known for. The select guests shot photos and partied with Holly. October 5th was officially Global James Bond Day, celebrating 50 years of 007. Planet Hollywood Restaurant is a fantastic place to eat, drink and look at hundreds of pieces of famous costumes, props and movie magic. The outside deck overlooks the Strip. Planet Hollywood Restaurant serves appetizers including a favorite of mine, watermelon with feta and avocado, and stacks of fries, sliders, nachos, pastas, sandwiches, burgers, right up to entries of New York Steak. Open 11-11. 702-791-7827.
LINQ TENANTS REVEALED By Shelley Stepanek
Pure Nightclub in Caesars Palace hosted an all media party to announce some of the first tenants at Linq. One favorite already at Town Square and Red Rock Station, Yard House, along with Tilted Kilt will be some of the anchors. New to Las Vegas will be Flour and Barley, Chayo Mexicano (which is already in Orlando), and Fame, which will feature street food. Fame (as in Food, Art, Music and Entertainment) will have Korean and Japanese Pop performers on its stage. The Brooklyn Bowl will have 32 lanes of bowling, with a 2000 seat performance venue to open in 2014. There will be plenty of entertainment offerings, all centered around the High Roller, a 550 ft. tall observation wheel. Jon Gray, who has headed up the project, gave us some of the details of this massive endeavor which will open in December 2013. There will be more than 20 million Strip visitors that walk by the Flamingo and Imperial Palace, (soon to be renamed The Quad) where the entrance to the Linq will be. Over 70% of the development space is already committed. Sprinkles Cupcakes and Sprinkles Ice Cream, Off the Strip Bistro, Bella Scarpa (a women’s footwear store), Koto (a unique gift shop) and Ruby Blue (a women’s accessories store) are some of the first. The Link will employ 3000 construction workers and create 1500 permanent jobs. Let’s all welcome them to Las Vegas. www.lvfnb.com
November 2012 I The Las Vegas Food & Beverage Professional 29
F&B Associations ACF Chefs of Las Vegas www.acfchefslasvegas.org
Meetings & Events Las Vegas www.meetingsandeventslasvegas.com
LVHA www.lvhospitality.org
Las Vegas Hospitality Association www.lvhospitality.org
Guild of Sommeliers www.guildsomm.com
Nevada Tavern Owners Association www.wix.com/in7762/ntoa
National Concierge Association Nevada www.nationalconcierge.com/nevada
Destination Services Association www.dsa-lasvegas.com
Green Restaurant Association www.dinegreen.com IFSEA www.ifsea.com Nevada Hotel and Lodging Association http://www.nvhotels.com United States Bartenders’ Guild http://www.usbg.org Nevada Restaurant Association www.nvrestaurants.com
Photos by Ben Brown
The Las Vegas Beverage Blowout
CUSTOM BLENDED HERBS & SPICES MADE LOCALLY IN LAS VEGAS All Products Processed in the USA. Custom Blended, Packaged, & Distributed Locally with the Highest Quality Products Available.
30 The Las Vegas Food & Beverage Professional I November 2012
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Al Dentes’ mission is simple: Provide our customers the best, safest products and service available at the lowest prices possible. We take pride in being a Las Vegas company committed to safe, fresh, & high quality products.
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AD INDEX Aces & Ales www.acesandales.com 702-436-7600
page 5
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 30
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 31
BJ’s Restaurant & Brewhouse www.bjsrestaurants.com 702-851-8050
page 6
Davista Photography www.davistaphotography.com 507-319-8393
page 29
EMotors, LLC www.tsmotoring.com 702-810-2848
page 31
Green Restaurant Association www.dinegreen.com 617-737-3344
page 27
Lee’s Discount Liquor leesliquorlv.com 702-451-0100
page 5
Events
November
November 1-4 World Food Championships Bally’s www.worldfoodchampionships.com November 1-3 15th Annual CIA Worlds of Flavor CIA Napa Valley www.worldsofflavor.com November 1 MELV Fall Event www.meetingplannerresources.org November 7-8 Supply Side West Show Sands Plaza Convention Center November 10 Lee’s 10th Annual Wine Experience Las Vegas Hotel November 10 Brews Best Hand-Crafted Beer Festival Lake Las Vegas www.brewsbestlv.com November 14-18 San Diego Bay Wine & Food Festival www.worldofwineevents.com November 27 ACF Chefs of Las Vegas Dinner/Meeting CSN Culinary Department
DECEMBER
December 9 ACF Chefs of Las Vegas Annual Holiday Party The Orleans Hotel www.acfchefslasvegas.org
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Rock n Roll Wines www.rockandrollwine.com 702-240-3066
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Southern Nevada Health Department www.snhd.com 702-759-1099
page 15
Stem Locks www.stemlocks.com
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Three Square www.threesquare.org 702-644-3663
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December 12 Stone Vertical Epic Release The Final Chapter Aces & Ales www.acesandales.com December 12 10 Days of Deschutes www.acesandales.com
January
January 9 Potato Expo www.potatopro.com January 8-11 CES - Consumer Electronics Show LVCC www.cesweb.org January 20-22 Fancy Food Show-San Francisco www.specialtyfood.com January 19 Chefs for Kids 5 K Run/1 Mile Fun Walk www.chefsforkids.org January 26 Big Dog’s Winterfest N Rancho Brewery www.bigdogsbrews.com To see more events, visit www.lvfnb.com/ calendar.htm Don’t See Your Event Listed Here? Email Your F&B Events to Info@lvfnb.com.
November 2012 I The Las Vegas Food & Beverage Professional 31
p ro t ect aga i n st the u nex p e c te d “With Stem Locks, we have saved hundreds of dollars per month on breakage; spilled drinks accompanied by customer dry-cleaning; and complimentary dishes.” — David Whitestine, Olde Port Inn, Avila Beach, CA
“BeSt neW restaurant and bar PrODuCt Of 2012.” — Leonard Cohen, Ciopinot, San Luis Obispo, CA
trADe: SySco · www.SupplieSonTheFly.com COnSumerS: inSTawareS · www.inSTawareS.com vISIt: www.STemlockS.com YOu tuBe: Tinyurl.com/STemlockSVideo