r fo
w
h
f
it is v es m ri o o st .c & ro s to bp o n
p v .l w
w
re o m
bourboN, bbq & baNjos judGING cl assEs ThE qualIT y of ThE E XPErIENcE is equal to ThE sIzE of ThE smIlEs
Ta s T E chamPIoNshIP chIlI P r I vaT E c h E f ’ s Ta b l E W I T h b E N va u G h N & robIN lE ach a ToasT To ThE World food chamPs
G E T y o u r T I c k E T s T o d ay – w o r l d f o o d c h a m p i o n s h i p s . c o m / t i c k e t s
World cl ass TasTING E XPErIENcEs
n o v e m b e r 12 -18 , 2 0 1 4
November 2014
17
CONTENTS FEATURES Cover
2
24
5
29
FRONT COVER FEATURE THIS MONTH IS DEDICATED TO ULTIMO, The Venetian’s five culinary spectacular main events occurring this December 5-7. Our cover shows the Grand Banquet table seating 182 guests in the Grand Colonnade amid authentic frescoes hand painted by Italian artists, 25-foot columns of Botticino marble, and floors inspired by the Church of Santa Maria del Rosario. For such a fabulous setting you would only expect the finest culinary experience and The Venetian-Palazzo Culinary Team always comes through 150%. See more inside.
WORLD FOOD CHAMPIONSHIPS COMING TO DOWNTOWN LAS VEGAS November 12-18 for another great culinary challenge in a number of areas that has been expanded this year for an entire week and a prize package totaling over $300,000. This is one event you won’t want to miss, so schedule your time to attend and enjoy!
BRETT’S VEGAS VIEW IS THE “GO TO” PAGE for what’s new and happening in Las Vegas including new dining options, showbiz happenings, and anniversary events. Plan your visits around town with Jackie Brett doing the research work…
MAJOR PRODUCTS manufactures a complete line of gravies and sauces with local offices in North Las Vegas serving food & beverage facilities throughout the Las Vegas Valley.
Page 4 Hot Off the Grill!
Page 14
Page 20 Old And New
What’s Cooking
Page 22 COVER FEATURE The Venetian Hosts The Ultimate Celebration Of Luxury And Fine Food...Ultimo
Page 5 For the Love of the Craft...
14
Page 17 Page 6 What’s Brewing? Page 8
Tommy Bahama Rum Pairing Dinner
Ask Doctor Sake… Page 9
Page 18 These Girls Have It—
Wine Talk Page 12 Chef Talk
www.lvfnbpro.com
Page 25 Project Dinner Table Presents Final Dinner Page 26 Compassion Has A Place At Work
It’s Okay To Crave Fall Foods Page 10
Page 24 Brett’s Vegas View
Kudos to Our Female Certified Cicerones® Melissa Long-Higgs
Page 27 The Bottom Line Page 28 Product Spotlight Page 30 Events Ad Index
November 2014 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnbpro.com
HOT OFF THE GRILL!
Novmeber 2014 Mike Fryer Sr. Editor/Publisher
The Las Vegas Business Academy recently held its “Rockin’ on the Roof” hosted at the Downtown Grand Las Vegas honoring two Las Vegas executives playing a prominent role in downtown’s resurgence, Sam Cherry, CEO of Sam Cherry Development; and Seth Schorr, CEO Downtown Grand Las Vegas. This was Las Vegas Business Academy’s (LVBA) third annual fundraising event combining Las Vegas culinary masterminds with an extravagant entertainment lineup in an effort to raise scholarship funds for students pursuing graduate degrees.
Thank you for joining us in this issue of
The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
Signature Chefs of Las Vegas held its annual gala hosted this year at the Lou Ruvo Event Center with beverages donated by Southern Wine & Spirits and supported by some of the best chefs and restaurants in town offering a taste of what they have to offer. Signature Chefs is organized by the Nevada Chapter of the March of Dimes to help promote healthy babies in Southern Nevada.
Juanita Fryer Assistant To Sr. Editor ACF Chefs Liasion/ Journalist juanita.fryer@lvfnb.com
LVFNBPRO was fortunate recently to attend a Ruffino Wine Tasting hosted at Buddy V’s inside The Venetian that featured several reds and whites from Ruffino Wines of Italy. Ruffino Wines are distributed locally by Southern Wine & Spirits of Nevada. For all Website Inquires contact webmaster@lvfnb.com Adam Rains Beverage Editor adam.rains@lvfnb.com
Bob Barnes Editorial Director bob@lvfnb.com
The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!
@lvfnb
NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Pre-Press Technician Brandon Yan
Journalist & Photographer Joe Fogarty
Graphic Designer Karen Kunz
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalist Ben Vaughn
Journalist LeAnne Notabartolo
Journalist Ask Dr. Sake K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
Brand Ambassador & Journalist Crystal Marie
Journalist The Bottom Line Ben Brown
Photographer Bill Bokelmann
4 The Las Vegas Food & Beverage Professional I November 2014
Journalists
Dining Out with the Harrises
Journalist Mitchell Wilburn
Journalist Al Mancini
Accounting Manager Michelle San Juan
Journalist HR Insights Linda Bernstein
Photographer Joe Urcioli
Photographer Danette Chappell
Photographer Rose Powell-Carver
Scott & Elaine Harris
www.lvfnbpro.com
For the Love of the Craft
By Adam Rains Adam has a passion for food, wine & spirits. He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is “fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes. www.lasvegascocktailweekly.com
and the Mr. Brownstone. All were delicious and easily replicable by the bartender. The latter was impulsively good. I found the Mr. Brownstone was very hard to put down (even though I had about 8 cocktails in front of me) and could be the most delicious cure ever invented for the common whiskey and coke. Made with smooth Irish Whisky, bitters, winter spices and a house made cinnamon soda, this gem was abound with drinkability!
San Diego is well known for great weather,
beautiful beaches, sunny dispositions and exceptional beer. In the cocktail world, it hasn’t even been on the radar until most recently. Now a homegrown movement is fully under way and credit for the spark can be given to a place called Polite Provisions. Polite Provisions was founded by a cocktail mammoth, Erick Castro. It’s located up the hill from where the San Diego Chargers play and just down the street from where I went to elementary school, in the neighborhood of Normal Heights. It is not your average dive and not even your average upper level cocktail bar; it is truly an extraordinary locale and has garnered nationwide accolades. Along with being voted locally as the “Best Bar in San Diego,” it was also awarded “Best American High Volume Cocktail Bar” at Tales of the Cocktail. More recently, it made the Imbibe 75, Cocktail Bar of the Year for 2014. Yes, you can say that this spot is legit.
Part of the genius of Polite Provisions is that they are able to balance service while effortlessly giving the craft experience. It’s too easy for bartenders to be bogged down with numerous intricate multi-step cocktails that were designed by people who never have to make them. Polite Provisions doesn’t fall into this trap. What they do is the epitome of having good ideas and actually being able to produce them. While they do artfully create unique cocktails, they are also acutely focused on the execution and the speed of service. Along with the cocktails on draft, one other tool they employ is the classic punch bowl. Deriving from the Hindi word for 5, they often have many more ingredients. Along with being an homage to the first cocktails ever, they bring people together with communal drinking and enable a harmonic, triumphant and euphoric buzz! There was not an ounce of pretension when I was at this very “cool” place. It can be a hard balance to strike for many, but they are able maintain their perspective. They strive to give a complete and encompassing experience and therefore are not afraid to buck trends as long as the outcome is tasty. They have several sparkling wine libations on the menu, along with some obligatory yet very interesting beer cocktails. The one category that has been shunned by many cocktail snobs also has a proud placement on the menu, the Dessert Cocktail.
This “Manufacturer of Local Tonics, Elixirs and Cures” is unique in a city that hasn’t always been a cocktail mecca. Riding a wave of enthusiasm for our craft and for all things fresh, it has helped turn the tide in America’s Finest City. In many ways, it has not only met but has also shaped the demand of its patrons. I spoke with Lead Bartender Brian Prugalidad about the resurgence of drinking local. He mentioned, “Our clientele has begun to demand the fresh. From our house-made simples, sodas or artisan root beer, we think that there is always room for more; we want to stay ahead of the curve.”
As I mentioned, they want to be all encompassing and are even thinking about the alcohol averse. For many of us booze-centric imbibers it is hard to even fathom the nondrinker but at Polite Provisions they are steadfast in giving the complete experience and provide many nonalcoholic options. One of the many artisan sodas on draft are sure to quench your thirst while their own house-made soda options give a tasty sense of place; from the Tropical Phosphate, the Balboa Park Fizz or the famous Egg Cream, they can all make the wagon ride feel much more comfortable.
When I visited Polite Provisions, I was fortunate enough to have Brian show me all of the goods. He made me some wonderfully executed cocktails, powerfully prolific punches and deviously devised non-alcoholic delights. He finished with the results of their draft cocktail program. This is just a small part of being “ahead of that curve” as Brian mentioned. These cocktails on draft are something that they’ve been doing for years now (before Vegas Strip spots Yusho & Rose.Rabbit.Lie.). Out of the five different draft cocktails that they feature, I tried the Gin & Tonic, Paloma
As Brian clearly yet confusingly described, the concept of Polite Provisions is, “Roman Bath House in the Golden Age of Soda Jerk, Pre-repeal of the Volstead Act.” This characterization did hit the nail on the head. Polite Provisions has a unique yet familiar feel; it takes notes from a lot of eras with a classic American & vaguely European aesthetic. The vibe was hip yet welcoming and centered on quality of product and experience. Next time you are in SD please put this on your list. In a town with a lot of things to do, Polite Provisions is the worthiest of options for lovers of all things craft.
www.lvfnbpro.com
November 2014 I The Las Vegas Food & Beverage Professional 5
what’s
BREWING?
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
Tour de Bière Program at Comme Ça
Picture courtesy of Joe Urcioli
For months
Comme Ca General Manager Anthony Esparza pours one of the beers from his exquisite rare beer collection.
6 The Las Vegas Food & Beverage Professional I November 2014
I’ve been hearing accolades for the Tour de Bière program at Comme Ça at The Cosmopolitan. After checking it out, I was not disappointed and to say I was wowed would be an understatement. GM Anthony Esparza hand selected the list and introduced it back in July, after educating himself on unique and rare European beers and after visiting the massive B. United International (a major craft beer importing company) facility in Connecticut. After tasting more than 50 beers he narrowed it down to 13 choices that would help his restaurant stand out for a beer list that’s of the highest quality, but also with beers that can only be experienced at a handful of establishments in the US. Anthony has always been a big beer fan and honed his beer chops developing a full Italian craft beer list at Fiamma before coming over to Comme Ça in August of 2013. Anthony said, “In Las Vegas we have unique destinations and with our restaurant having a great view of the Eiffel Tower, why not have some unique beers from Paris and other tourist destinations.” www.lvfnbpro.com
The three beers from Paris that Anthony chose began the framework for the list and had never before been exported to the US. All hailing from Brasserie la Goutte d’Or, Comme Ça is one of only three restaurants in the US and the only one west of the Mississippi to serve them. The Parisian beers include La Môme, a very savory saison with spices of chamomile, fennel, anise and orange flowers; Château Rouge, a spicy red ale with Bonnet red chili seeds, Jamaican allspice and pepper that has just a hint of heat; and Charbonnière, made with peat-smoked malt that adds a subtle smoky character and is an excellent beer to pair with meat. The tour of Europe continues with stops in Belgium, Denmark, Spain, Switzerland and Germany. Belgium’s representatives include the Brouwerij de Glazen Toren’s Saison D’Erpe Mere “SPECIAL EINDEJAAR,” which is served on tap and can only be found in the US at Comme Ça. This version is a milder, less spicy saison that’s more approachable to the novice Belgian-style beer drinker. Those ready for big flavors will appreciate the L’Abbaye de Saint Bon Chien 2011, an 11% red vintage barley wine from the Swiss Brasserie Des Franches Montagnes that attains a slight sourness from being aged for three years in a red wine barrel. This exquisite gem treads the boundary between port, wine and beer. You’ll want to follow it with the SqRt 225 (if you’re good at math you’ve figured out the name signifies the brewery’s 15th anniversary brew) from the same brewery, a sour saison aged in barrels the aforementioned Bon Chien were matured in for four months. And also from Franches Montagnes, flavors don’t get much bigger than its 8.99% Procrastinator 2, which Anthony related is an Eisbock that was accidentally forgotten and left for several months in a tank outside the brewery and aged in a rum barrel, with the result of full-on sourness that serenades your taste buds. Denmark’s delegate is not a beer, but rather a mead—a fermented-honey wine-like drink that is unfortunately not easy to find. The Dansk Mjod Viking Blod is a 19% hybrid of beer and mead, for unlike most meads it contains hops, and has a sublime citrus flavor with just the right amount of sweetness to make it a delightful dessert apéritif. All of the beers are bottle or keg conditioned, adding to their full-flavored goodness. Anthony has trained all of his staff, all of who have tasted and have a good working knowledge of each of the beers. Most of the beers are served in a Teku 2.0 glass, similar to the Neat glass, with a curvature at the top to allow for greater appreciation of the beer’s aroma. The beers have been selling well enough to ensure they are kept fresh, and Anthony carefully watches inventory to make sure they don’t run out of anything. Anthony will make changes from time to time, but I’ve no doubt the list will remain something any true beer aficionado would be amiss not to experience.
As always, great beer happens in Vegas! www.lvfnbpro.com
Support Your Local Breweries The Game Food/Craft Beer/Sports has opened at the Suncoast Casino in the former space of TGI Fridays. What’s noteworthy for beer fans is this new sports pub’s commitment to serving locally-brewed beer. The opening roster lists brews from five different Vegas area breweries, which to my knowledge sets a record for any Vegas casino in regards to local brewery support. The well-chosen tap list covers a range of styles, offering something for everyone, with locally-brewed Bad Beat Gutshot (Dry Irish Stout), Big Dog’s Red Hydrant Ale (English Brown Ale), CraftHaus Evocation (Belgian-style Saison), Joseph James Citra Rye (Pale Ale) and Tenaya Creek Pilsner. Boyd Gaming continues to support our local community and is making a savvy move to feature this local line-up, offering one stop shopping for Vegas beer, and it’s also a testament to how good our local breweries are. Aces & Ales can always be counted on to provide us with special tapping events. Next up is one that touts Nevada breweries with an all-Nevada tap takeover at 5 p.m. on Nov. 22 at its Tenaya location. November 2014 I The Las Vegas Food & Beverage Professional 7
ASK DOCTOR SAKE… Sake Taste Parameters on Label Part 2 — Sake Acidity, Amino Acid Value, Aroma, etc.
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.
acid-sour taste. The acid or sour sensation should be done in tasting. There are two things to remind you of. First, acid taste is a matter of balance with sweetness. Additionally, acid taste appears to play a key role in harmonizing the overall taste probably with bitterness, mouthfeel and body, particularly in sake. An average acidity of sake from an eastern region is at somewhere between1.1 and 1.8. An extreme out of this range may be characteristic but seemingly off-balanced. For wine, tartaric acid, malic acid and citric acid are from grapes and additional acids are formed like sake in fermentation. A profound difference of the acid taste between wine and sake is due to the presence of the acids derived from grapes giving a tart-sour sensation.
C
ontinuing from “Sake Meter Value (SMV)” last month, other sake taste parameters are further discussed here for your selection of sake. First of all, please remember that an individual parameter suggests a particular taste but the overall taste sensation should be done by combining all parameters together. Sake Acidity: Sake Acidity is of the content of such organic acids as succinic acid, lactic acid and malic acid, which are formed in yeast fermentation of sake brewing. Nothing is derived from raw materials or added after fermentation. It is an indication of acid taste which contributes to cleanness, freshness, dryness and the overall taste spectrum. An acidity value can be measured chemically in a lab, but again it is not an absolute indication of
Traditional yet New Perfect Soy Sauce Flavor without the Color! A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods www.whitesoysaucefood.com 8 The Las Vegas Food & Beverage Professional I November 2014
Amino Acid Value: Sake brewing starts with water, rice, yeast and Koji fungi, as you know. After being processed and fermented, more than 20 amino acids are formed in a very small quantity mostly by yeast and somewhat by Koji fungi, constituting a desirable fullness or balanced taste of sake. Arginine, tyrosine, serine, leucine and glutamic acid are among the amino acids, which can be measured by an automated lab instrument nowadays. Thus the Amino Acid Value is of the content of amino acids in sake, which is in an appropriate range of 1.3 – 1.7. The value also may implement a fermentation progress, which is interpreted as normal with the designated range. In Japan, generally speaking, an amino acid is regarded as an indication of savory taste, which may not be applicable to sake, though. Some people may claim the higher amino acid value, the more savory taste of sake, though little has been done to elaborate on it. This value might be a minor parameter to consider in selecting sake as far as the value is within the range. This value is not often seen on sake labels anyway. Others: Nowadays “Aroma” is occasionally added to the back label for emphasizing aroma characteristics in a term of “High Aroma,” “Moderate” or “Low Aroma.” Dozens of years ago some brewers started using a specific yeast strain to produce a highly aromatic aroma for differentiating from the traditional products. A slightly higher temperature may have been applied to enhance aroma formation in fermentation. It was a successful case of the new product development of sake, which added a new pleasure to the enjoyment of sake drinking. Though anything in moderation is pleasant but an extreme aroma is obnoxious in any food or beverage. I have once tasted a high aroma sake that was almost close to olfaction when entered into a body care goods store. Too much is too much! A good aroma sake must be good for drinking straight well chilled, whereas its hot sake may not be too impressive as its volatile aroma dissipates when warmed or heated and the remaining aroma spectrum becomes out-of-balanced. “Serving Temperature,” often seen on labels, may help in selecting aroma sake, in particular, and as well as the one for drinking warm-hot. The “Aroma” term appears as a simple suggestive term at purchase, though it may be subjective by brewers. Overall Sake Taste: Among the sake parameters, SMV and Body along with Acidity and Aroma may be suggestive when purchasing sake. Try to project the overall taste-flavor by combining all of them, if any, on labels. As a matter of course price is a primary factor at purchase, so try to buy the better at your price. Confirm your selection by “Tasting is believing” after purchasing. You would get more experienced by repeating such a selection procedure.
Kanpai or Cheers!
www.lvfnbpro.com
FOOD FOR THOUGHT
By Les Kincaid
It’s Okay to Crave Fall Foods
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
A
nyone want to grill out at the barbeque? Go out for some ice cream? Share some fruity, ice-cold white wine? Not so much, huh? When the air turns cool and the trees blaze with color, it’s time to fill up your basket and taste the autumn harvest. From apples to sweet potatoes, autumn’s bumper crop of fruits and vegetables offer a range of intense flavors and substantial textures. These things are all top on our food and drink list when our summer starts, but there is something about cooler weather and the arrival of fall that changes things. We stop thinking about beach outings, and instead focus on which ski resorts may be opening early. It somehow seems easier to really get into work or school, instead of daydreaming about playing in the sun. Baseball and soccer games start to mean more as we get closer to the magic numbers, and football becomes the water cooler talk in offices across the country. It also seems that we start to crave different foods. Is advertising taking its toll on our palates? Or, does the body crave things that are in season because fresh food is actually more nutritious than canned or processed options? Fresh produce is always better for you than canned, but possibly more importantly, fruits and vegetables hit peak flavor when that crop is in season. Fall is the season for apples, cranberries and pumpkins. Thus, it is no surprise that we see more of these products both at the market and in all sorts of advertising starting in October/November. During the fall, we start to crave warm flavors and spices. Cinnamon, clove, nutmeg and ginger are all fall season spices that add a distinct autumnal flavor to any recipe. Craving apple pie is as American as apple pie itself, a cultural icon in the United States. Actually, I have been wanting to make apple pie using my Aunt’s recipe. It is the best apple pie ever, and it happens every year around this time. First, fresh apples of the season. Here it is:
www.lvfnbpro.com
Aunt Leola’s Apple Pie 4 pounds mixed apples (such as Granny Smith, Gala or McIntosh) 2/3 cup granulated sugar 2 tablespoons fresh lemon juice 6 tablespoons sweet butter 2 tablespoons all-purpose flour, plus more for dusting 1 teaspoon ground cinnamon or apple pie spice 1/4 teaspoon salt 2 disks pie dough (store bought) 1 large egg, beaten coarse sugar, for sprinkling Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.) Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter. Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour. Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours. Yield: 8-10 servings November 2014 I The Las Vegas Food & Beverage Professional 9
Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Senior Learning Design Consultant for MGM Resorts University. Check out her website at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. Email: alice@lvfnb.com
Beverage Certifications on the Rise
W
ith the demand of new and innovative alcohol trends on the rise, such as mixology, artisan
and craft beers, and custom liqueurs, it’s no wonder that the appreciation for alcohol education has increased dramatically. The Court of Master Sommelier organization has increased over
Salesmanship, 2) Theory, 3) and Practical Tasting. Once you obtain this high achievement, you will be able to refer to yourself as a Master Sommelier, and/or append the letters MS after your name.
Society of Wine Educators Society of Wine Educators Website: http://www. societyofwineeducators.org/ education-certification
200% since 2009. Not only is there now a growing interest in alcohol, but there is an equally growing trend towards alcohol education. This month, I will introduce a few of the major beverage certifications that are well known in the United States. The first three are wine
focused but also cover beers and spirits, and the remaining is a newly recognized certification for beer education. Not only are there instructor-led courses, but there are also some online options for self-study as well.
The two most common wine certification bodies are the Wine and Spirits Education Trust (WSET), and the Court of Master Sommeliers (CMS). Although both organizations are
focused on alcohol education, the CMS is sales and service focused, while the WSET is
more education, research and theory focused. The CMS exams culminate with the revered
Master Sommelier certification, while the WSET certifications are the steppingstone towards becoming a Master of Wine. While the Master Sommelier is more well known in the United States, both are widely respected and internationally recognized.
Wine and Spirits Education Trust (WSET) WSET Website - http://www.wsetglobal.com/qualifications/590.asp
The Wine and Spirits Education Trust is an organization founded in the UK and offers a wine and spirits focused set of certifications. The WSET® has three Level 1 certifications, for Wine, Wine Service and Spirits. Each is a one-day course that provides the basics and introduction to each of the topics. The WSET® Level 2 has two certifications, in Wines and Spirits, and also a more advanced Spirits course, which provides a more comprehensive curriculum of spirits and liqueurs. The WSET® Level 3 is a consolidated certification for Wine and Spirits, with an emphasis on wine tasting. Last but not least, the The WSET® Level 4 Diploma in Wines and Spirits advances student knowledge further and breaks down major topics into individual units to be passed. There is also a WSET® Level 5 Honours Diploma which is composed of an individual research project to develop research, evaluation, and analysis skills. This certification is considered the steppingstone to the Master of Wine exam, which is offered through the Institute of Wine and Spirits.
Court of Master Sommeliers
Court of Master Sommeliers Website: http://www.mastersommeliers. org/Pages.aspx/About-CMS-Overview The Course of Master Sommeliers is an organization dedicated to taking the steps to becoming a Master Sommelier. The Introductory Sommelier Course and Exam (Level 1) is a two-day review of the world of wines and spirits, followed by an exam. The Certified Exam is a threepart exam (with no lectures) separated into blind tasting, a written theory exam and then a service exam. When you have completed this level, you are recognized with the title of “Certified Sommelier.” The Advanced Sommelier has recently been adjusted to a course first, and then the exam a minimum of two months later, so that students could take the time to absorb and prepare for the exam. Finally, the Master Sommelier Exam is a three-part exam composed of 1) Practical Restaurant Wine Service and 10 The Las Vegas Food & Beverage Professional I November 2014
The Society of Wine Educators offers multiple certifications: ¬ the Certified Specialist of Wine (CSW), Certified Specialist of Spirits (CSS), Certified Wine Educator (CWE) and Hospitality/ Beverage Specialist Certificate (HBSC). There are no courses or preparation offered for any of these exams, but are self-study programs for participants who want to increase in their knowledge of wine, spirits and other beverages. After gaining any of the certifications, you can append the post-nominals to your name (i.e. Alice Swift, CSW). Obviously, these certifications are aimed more towards beverage education, rather than sales or research. In addition, there are also free online review classes for the CSW and CSS classes. For more information, go to: http://winewitandwisdomswe. com/csw-online-review-class/
Cicerone
Cicerone Website: http://cicerone.org/content/why-cicerone-0 Last but not least, wine certifications may be important, but other beverage certifications have taken the United States by storm. The latest craze is with beer certifications. The Craft Beer Institute has trademarked the term Cicerone (sisuh-rohn), and has four levels of certifications: Certified Beer Server, Certified Cicerone® and Master Cicerone®. These certifications are meant to provide learners with knowledge and competence in all things related to beer, such as history, styles, brewing process and ingredients, tasting, pairing, sales and service. Hopefully you find this information useful, and who knows? You may one day become a Master Sommelier, Master of Wine, Certified Specialist of Wine and Spirits, AND a Master Cicerone!
Cheers, and good luck to you!~
Alice
www.lvfnbpro.com
CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS
• Owned and operated by a former chef with over 20 years of experience
AT RE G “
S, N V
AL
PURVEYO RO F
D
R OV T E S’ P I SI N F ” F E STU O
NS
• Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants
GA
• Custom packed Herbs and Spices
VE
• Custom Spice Blends
LA
• Private labeling
S
• Now Certified Kosher
6960 W Warm Springs Road #130 • Las Vegas, Nevada 89113 (1/2 block west of Rainbow Blvd)
702-642-1100
• Open to the Public • Restaurant Quality Spices, Herbs, and Blends • Over 250 Spices, Herbs and Blends • Sold by the Smidgen, Pinch, Dash, Ounce or More • Foodservice Pack Sizes Available • Blended and Packed on Premises • Sign up at www.thespiceoutlet.com
6960 W Warm Springs Road #150 • Las Vegas, Nevada 89113 (1/2 block west of Rainbow Blvd)
702-534-7883 • www.thespiceoutlet.com Mon-Sat 10am - 6pm
By Chef Allen Asch Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
Chef Talk
I recently had an opportunity to dine at a new Asian restaurant in town with a preset chef’s menu. The night I was there they had Wagyu beef on the menu and I have to tell you it
was the best steak I have ever eaten.
It was cooked perfectly and all of the marbled fat melted in my mouth. This made me think about whether to try some Kobe beef. I had to investigate how to get some and how much it will cost me. My research taught me that you could not have Kobe beef in the United States between 2009 and 2012. In 2009 the federal government banned the importation of beef from Japan. Many American farmers imported live cattle and bred them here in the United States. Some of them have been bred with pure bloodlines of Kobe cattle while others have diluted the bloodline with non-purebred cattle. The ban was lifted in 2012, but very small amounts of Kobe beef is exported out of Japan. There are only 3000 head of cattle every year that are considered true Kobe beef. Many cites list Japanese Wagyu Beef, but it has to say Kobe if you want the real thing. Domestic Wagyu or American Wagyu are menu terms being utilized to differentiate the meat sold in restaurants and meat markets from beef raised in Japan. The term Wagyu is translated into “Japanese cattle.” Wa means Japanese and gyu means cow. There are four breeds of Wagyu with two of them only available in Japan. The Japanese Black, the breed raised in Kobe, Japan, and the Japanese Brown are the breeds that have been exported to other countries, notably the United States and Australia. The other two breeds, Japanese Shorthorn and the Japanese Polled, both produce meat that has a much lower fat content. The term Kobe (ko-bay) can only be used for beef that comes from the Tajimagyu breed of cattle found in Japan’s Hyōgo Prefecture, of which Kobe is the capital and the meat’s namesake. The cattle have been bred in the region since the second century with the purpose of helping with the cultivation of rice. The cattle in this region has been very isolated from other breeds and the distinct diet these cattle eat helped to create the marbleized muscles which lead to the flavor and mouth feel you get from eating the meat. 12 The Las Vegas Food & Beverage Professional I November 2014
Besides breed and location true Kobe has to fulfill a few additional criteria. It must be a steer (castrated bull) or virgin cow, must have only been fed grains and grasses from within the Prefecture, and must have been processed in approved slaughterhouses within the Prefecture. Additionally it must have a fat marbling ratio (called BMS) of level 6 or above. In comparison, this is higher than the ratio for our highest grade of Prime. It must have a Meat Quality Score of A-4 or A-5 (the top grades). The animal’s gross carcass weight must be 1036 pounds or less. Finally, each head of cattle must be assigned a 10-digit ID number so that its authenticity can be traced back to the individual cow it came from (this is how you verify it is true Kobe beef). According to the Kobe Beef Marketing and Distribution Promotion Association the myths about feeding the cattle beer, massaging with sake and classical music might be done on small farms with low cattle head counts, but is not done on most farms. They also recommend that you should not cook Kobe beef any higher than medium rare as the type of marbleized fat would melt out of the meat at any higher temperature. True Kobe beef is considered 2 grades higher than our grade of Prime. 90% of the American Wagyu is graded as Prime. This amount is very high as only 2% of the cattle raised and graded in the United States are considered Prime. There are many online stores that sell American and Japanese Wagyu but they are very pricy purchases. One online store has Japanese Tenderloin Medallions priced at $300 per pound. It does not state that the medallions are from Kobe, only from Japan. The same website lists Striploins from American Wagyu Beef priced at $110 per pound. Costco sells Japanese Wagyu that will ship overnight, delivering an 11 pound ribeye (Prime Rib) for $1500. You can also buy both imported and American Wagyu locally at many of the independent meat markets around town. My experience tells me that true Kobe beef is a must try. www.lvfnbpro.com
Pair for Perfection
Our top quality, specialty flavored nuts are the premium snacks that enhance your customers’ drinking experience. Our tasty, crunchy nuts require no preparation or effort. They were developed by top mixologists, and are guaranteed to complement any drink. Whether you are using our display or any of our serving options, you will be increasing your profits, while enhancing your consumers' drinking experience.
For more information about our products, packages and serving options, please visit our website: www.NutsforDrinks.com TEL: 1.844.GET NUTS (438-6887) EMAIL: Sales@NutsforDrinks.com
By Bob Barnes
WHAT’S COOKING?
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Pantry at The Mirage Serving Breakfast Any Time of Day and Comfort Food with Refined Accoutrements positions in fine dining with Ritz Carlton (where he worked for 12 years on the East Coast) and at Wynn Las Vegas. When asked why he came to Las Vegas Chef said, “Las Vegas is the mecca for food and chefs, and if you’re going to be a chef, this is the place to be.” Chef went on to add that his favorite show is Diners, Drive-Ins and Dives, which may have inspired him to leave fine dining to join the ranks of casual dining. He related that his homespun recipes are designed to create simple, rustic food made with love, and he instills in his chefs pride and joy as he poses the question: “Would you serve this to your grandmother, to your wife, or to your kids?”
You would think Las Vegas, the city that never sleeps, would have oodles of 24-hour eateries. Yet, surprisingly they are few and far between. Now Pantry at The Mirage has opened to help fill that void serving a mix of comfort food, international fare and breakfast any time of day. Located off of the casino on the way to the Mirage pools and the Secret Garden and Dolphin Habitat, the space is awash in white with tile flooring, white marble tabletops, cabinetry filled with white crockery and artwork portraying imagery of Paris and French cuisine. The result is a bright and cheery open space with an overall appearance that teeters between an old fashioned malt shop and grandmother’s kitchen if she happened to be Julia Child. When growing up, Executive Chef Steven Frain was always drafted to help in the preparation of meals. After entering college to study electrical engineering, he discovered engineering wasn’t his thing, and after he took a job as a dishwasher the restaurant’s chef took him under his wing, and thus his experience helping out in his family’s kitchen turned out to be the planting of the seed for his true calling. After completing studies at the California Culinary Academy in San Francisco, he landed 14 The Las Vegas Food & Beverage Professional I November 2014
As for the menu, the breakfast anytime menu lends credence to the adage that breakfast is good any time of day. A whimsical Dr. Seuss tribute of Green Eggs and Ham is made with prosciutto, pesto and arugula. Be sure to ask for the Pancake of the Day, which during our visit was decadent Red Velvet topped with cream cheese icing and valrhona chocolate. Served from 11 a.m. to 11 p.m. the “EAT THIS IF YOU’RE NOT IN THE MOOD FOR BREAKFAST” menu includes T-BLT made non-traditional with turkey bacon; Grilled Cheese with both swiss & cheddar; and Fried Chicken with potato-carrot mash and country gravy. The comfort food staples are joined by some pleasant surprises like Chicken Banh Mi Vietnamese sandwich with pickled carrots, radishes, cucumbers and jalapeno to give it just the right amount of heat; or the shareable Chicken Fried Brussels Sprouts dusted with the same batter used for the fried chicken. Chef Frain’s fine dining experience shows in his Lebanese-style Lamb Meatballs enhanced with tomato-coriander sauce, feta, olives served with grilled pita and yogurt dipping sauce. Dessert choices include Yummy Little Mason Jars (named for the vessels they are served in), with options of chocolate ganache, strawberry short cake and banana cream pie; or the Fruit Cobbler, served hot out of the oven and composed of strawberries, raspberries and blackberries topped with vanilla ice cream. Although Pantry is open 24-hours, it closes for an eight hour period on Tuesday nights from 10 p.m. to 6 a.m. www.mirage.com/restaurants/pantry.aspx www.lvfnbpro.com
CRAVE American Kitchen & Sushi Bar Opens at Downtown Summerlin
CRAVE American Kitchen & Sushi Bar
has opened at the north end of the new Downtown Summerlin serving American cuisine and modern sushi. The new location is the ninth in the US, and first one to open in the west. Décor elements include hand-blown light fixtures; dark hard wood flooring; and an all-glass wine cellar room housing a Wine Spectator “Award of Excellence” wine selection of more than 100 wines. While the indoor dining area has a festive and bustling atmosphere, those wanting a more serene experience can head out to the patio overlooking Downtown Summerlin’s open square for peaceful surroundings with a pond and two-story water feature.
The sushi bar, curated by Head Sushi Chef Hiroki Ohata, serves fresh fish options such as Yellowtail Jalapeno Sashimi with jalapeno, cucumber and mandarin orange. Executive Chef Jason Talbot executes a menu featuring signature dishes such as Scallops with Butternut Squash Risotto, a dish so good it will be hard for me to pass up on return visits. The varied menu also includes creative dishes that include Muhammara—a pair of roasted red pepper and edamame cilantro puree dips; and flatbreads such as Duck Confit with fig marmalade, pickled grapes and pistachio. Desserts include Brown Butter Cake Pudding with cranberry, candied walnut and cream cheese frosting and a 5-layer Chocolate Cake. Return visits are rewarded with a loyalty program that offers 1 point for every $1 spent, a $10 reward for 150 points, free appetizer every 5 visits and birthday and anniversary rewards. CRAVE is open Sun.-Thur. 11 a.m.-10 p.m. and Fri.-Sat. from 11 a.m.-11 p.m. 10970 Rosemary Park Dr. Downtown Summerlin 702-878-5505 www.CRAVEamerica.com www.lvfnbpro.com
November 2014 I The Las Vegas Food & Beverage Professional 15
16 The Las Vegas Food & Beverage Professional I November 2014
www.lvfnbpro.com
By LeAnne Notabartolo
Tommy Bahama Rum Pairing Dinner
A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat. She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com leanne@goodforspooning.com.
photos courtesy of goodforspooning.com
Filet w/Prawns
Rum Tasting
Bruschetta
The Diplomat
Initially when I heard “Tommy Bahama”
all I thought of was resort wear and island-inspired entertaining items for the home. That changed very recently. In Town Square at the south end of the Strip we have one of the 13 Tommy Bahama restaurants that are so much more than what you might expect. Of course you will find their iconic signature line of resort wear, but you also will find a vast array of rums of every description – 175 of them to be exact – and a menu that reaches beyond coconut shrimp and pineapple. At a recent rum tasting dinner guests had fun with a rum quiz. Four different styles and ages of rum were set out blindly for sampling. Attendees were given a list with descriptions and were encouraged to sample and match the descriptions to the number of the rum tasted. The winner was gifted with a great swag bag in addition to the gifts all attendees received (Moment of Truth – I didn’t get ANY of them correct, but I enjoyed all of them). Most people think of rum for the classic Cuba Libre, Mai Tai and Daquiri; this tasting experience, however, proved that there are fabulous sipping rums out there, opening the door to much greater enjoyment of the sugar cane-based liquor. During the rum quiz we were treated to wonderful appetizers including ceviche, bruschetta and the ever popular aforementioned coconut shrimp. This was followed by a rum paired dinner. Rum was featured in every dish and in a matched cocktail. Executive Chef John Baez pulled out all the stops and flexed his creative muscles on the menu. Sea scallops infused with saffron and sherry cask www.lvfnbpro.com
rum and a warm Brussels sprouts salad were paired with a Thai Mojito with Thai basil and lemongrass. A filet mignon with garlic-ginger grilled prawns and root vegetable hash with port rum maitake demi glace was paired with the most amazing Cruzan Black Strap Porto. Lastly, a brioche chocolate bread pudding got the royal treatment with a blueberry rum caramel served with The Diplomat made with house barrel aged Diplomatico Reserva Rum and Masterson’s Rye. When you go to Tommy Bahama, be sure to have the Diplomat! In addition to a spectacular bar program and varied menu, there are also private rooms for meetings and parties. The staff is welcoming and ready to assist you with any planning needs you may have.
November 2014 I The Las Vegas Food & Beverage Professional 17
These Girls Have It— Kudos to Our Female Certified Cicerones® Melissa Long-Higgs
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries.Email: bob@lvfnb.com
In the not so distant past,
beer was considered a man’s drink and it was only the occasional woman that professed a love for the barley beverage. Now with the advent of the craft beer renaissance with a myriad of beer styles and flavors, beer drinking has become a co-ed sport. Here in Southern Nevada we now have our first female head brewer (at the newly opened CrafHaus) and no less than five female Certified Cicerones®. As previously mentioned in this publication, a Cicerone® is beer’s equivalent of a sommelier, and like the qualifications of a sommelier, it takes an abundance of determination, perseverance and preparation to attain the title. Those who achieve this certification have passed a test assuring they have a deep and well-rounded knowledge of beer and beer service as well as competence in assessing beer quality and identity by taste. In this monthly feature we will highlight those in our city that have attained this distinction, beginning with our five female pioneers. This month the spotlight shines on Melissa Long-Higgs, a Certified Cicerone® who is employed at Nevada Beverage as a Craft Beer Specialist. Prior to Nevada Beverage she worked in retail management for 17 years. Melissa has done a substantial amount of traveling and lived in Germany for several years. This is where “the beer bug” first bit her and she has been learning about and enjoying great beer ever since! What motivated you to become a Certified Cicerone® and how did you prepare for the tests? I love craft beer and wanted to build on the existing knowledge I already had. There aren’t a lot of women in the beer industry so it was very important to me to add that credibility and be able to show I knew what I was talking about. To prepare, I did a ton of blind taste testing for style identification and off-flavors, read numerous books and just tried to learn something new every day. I instructed several beer classes for Total Wine, and this helped me a lot with styles and history. I also got the opportunity to go to both Joseph James and Tenaya Creek breweries and assist with different aspects of the brewing process. While working alongside the master brewers I was able to ask them additional questions that helped me with my studies. Preparing for the test was overwhelming at times but so much fun!
How does having this knowledge and expertise help you excel in your current position? In my current position I do a lot of staff and public education. I’ve taught several Certified Beer Server® classes to our team and we currently have 67 CBS that work for our company. I also do training for many of our customers and their teams; education is key in driving craft beer sales. Being able to discuss all beer styles, brands and flavor profiles is so crucial to my job; I am better able to assist my customers in finding the right beers for their needs. In my department it’s not about making the sale, it’s about creating a lasting relationship with my customers and finding the best beer for their establishment. I’m also able to assist them in troubleshooting draft systems, creating a diversified beer menu, food pairing recommendations and new ways to drive sales.
18 The Las Vegas Food & Beverage Professional I November 2014
How did you originally get interested in craft beer? Craft beer is my hobby and I’m fortunate enough to be able to work in a field I’m very passionate about and love. My interest in craft beer started in the mid-90s when I moved to Germany. As a young adult we are normally exposed to only those beers that our dads drank while we were growing up. When I lived in Europe my palate was exposed to so many new, different, fun flavors I never had experienced in beer before. What better way to learn and appreciate these beers than the birthplace of most of these styles. Once I moved back to the States I continued to expand my palate and knowledge by seeking out new breweries and beers everywhere I traveled and lived. www.lvfnbpro.com
Old and New
By Shelley Stepanek
UNLIKELY THANKSGIVING OPTIONS! BUT WORTH IT!
Shall we try a change of pace for the holiday? How about Mon Ami Gabi for the French version of our holiday. Yes, they will still serve all the fresh greens, and the wonderful salmon and fish they are famous for. The view is exquisite, especially if you are new to Las Vegas, overlooking the fountains of Bellagio, which go off to entertain you every 30 minutes. They are planning a surprise menu for the holidays, which has not been announced at this writing. But book your party there and you know that the food and the wines will be superb. Located in the Paris Hotel and Casino.
Willy & Jose’s Cantina at Sam’s Town will give you another option for alternate meals for the holidays. Serving Mexican and Southwestern food, you can dine for under $30 per person. The chicken or beef fajitas are a good pick with tortillas that are always warm and fresh. Try dining in the garden area if you desire a nice view. There is a great happy hour daily, and you can do a choose-your-owncombo with tacos, enchiladas, chile rellenos or fajitas. 5111 Boulder Highway, 702-435-0044.
Need to provide your company with a little entertainment while they are in town? Since their last trip, new shows have been added. Add some suspense to the holiday with a murder mystery dinner. Celebrating 15 magical years, Marriage Can Be Murder has written a new script that gives you an evening of intrigue as you dine. At the upstairs showroom of the D Hotel on Fremont Street in Downtown Las Vegas, join in the action as you might become a pall bearer, a doctor, a nurse or possibly one of the “victims.” Very interactive and a must do for fun and good times. You can have a choice of chicken, beef or pasta for your main course. Not open on Thanksgiving Eve or Day.
The Springs Preserve has opened a beautiful new Butterfly Habitat featuring more than five hundred butterflies which were released as part of the opening ceremonies. A special Botanical Garden has been built, along with a new exhibit of dangerous plants and their effects on our bodies. Step into a world of diabolical botanicals and meet the social misfits of the plant world—poisonous, carnivorous, nasty and altogether mean, these plants are on the attack! There is a full restaurant, Divine Café, on the grounds, open 10-6. Closed on the holiday.
The Venetian Hosts the Ultimate Celebration of Luxury and Fine Food...
Ultimo Ultimate, ultra, utmost, Ultimo… The
extravagant Ultimo weekend in Las Vegas celebrates luxury and fine food. It’s a whole new world of fine jewelry, fast cars, rare liquors, and delicious food by the most celebrated chefs. This special winter weekend brings together an A-team of brands and chefs during a once-in-a-lifetime event at The Venetian Las Vegas, in conjunction with Southern Wine and Spirits of Nevada and Robb Report. The Las Vegas culinary event of the year, Ultimo, will unfold at top spots around The Venetian and its sister resort, The Palazzo, from December 5–7. Celebrity chefs Daniel Boulud, Emeril Lagasse, and Buddy “Cake Boss” Valastro will serve as hosts of the weekend that includes lavish feasts of the finest food. Dom Pérignon will flow freely, as will some rare, special wines brought in personally by the winemakers themselves.
Five Spectacular Main Events The Grand Banquet—You would have to travel to Europe to find a meal with a similar romantic setting as the weekend’s main event: The Grand Banquet. In fact, the banquet will be served within the stunning Grand Colonnade, amid authentic frescoes hand painted by Italian artists, 25-foot columns of Botticino marble, and floors inspired by the Church of Santa Maria del Rosario. Spanning the Grand Colonnade, a spectacular single table will seat 182 people, a breathtaking setting that follows a European trend to host community meals in the most impressive public spaces. To ensure that the meal matches the superb setting, the weekend’s hosts—Boulud, Lagasse, and Valastro—will reign over the food presentations, leaving time to mingle with guests throughout the dining experience. To highlight each incredible course, winemakers from top wineries worldwide will be on hand to introduce their newand old-world pours, including some new releases saved for this very night. Fabulous live entertainment and an auction for the Cleveland Clinic Lou Ruvo Center for Brain Health will bring this magical evening to a close. Brunch with Daniel Boulud—Saturday gets rolling with a fabulous French brunch with Chef Boulud at his db Brasserie. Load up on French-American classics and bubbly before heading out on one of four luxury experiences, that range from relaxing to thrilling. Dine-Around—Then viva Las Vegas, it’s Saturday night in Sin City! A fun dine-around will feature stations by the resort’s culinary hot spots Carnevino (by Mario Batali), Buddy V’s Ristorante (by Buddy Valastro), CUT Steakhouse (by Wolfgang Puck), Bouchon (by Thomas Keller), Delmonico Steakhouse (by Emeril Lagasse), and db Brasserie (by Daniel Boulud). The after-party will be a private soiree in a special Richard Hennessey Lounge in the exclusive high-roller Paiza Club, with desserts by Valastro, fine liquors, and premier cigars. Is Lady Luck on your side? Then tonight’s your night to hit the tables. Baking with the Boss—This unforgettable culinary weekend wouldn’t be complete without at least some guests hitting the kitchen. Buddy “Cake Boss” Valastro, a fourth-generation baker who inherited the nickname from his father, knows his way around a sweet tooth. Learn from the best during this private baking class, where you’ll participate in baking to-die-for cakes worthy of bakeries of the highest level. Truffle Farewell Brunch—Sunday’s farewell brunch will boast a meal to dream about—using delicious in-season truffles,
organic farm-fresh eggs, and premium beef—with Chef Lagasse. This Ultimo weekend starts with bubbles and will end with bubbles, so guests will be able to toast good-bye with Dom Pérignon.
Three Dishes Three Masters DANIEL BOULUD The charismatic chef Daniel Boulud is a legend in New York City, where his restaurants include the famous Daniel and Café Boulud. With his brand-new db Brasserie that opened this spring at The Venetian, he showcases his French-American fare in the popular brasserie format. Favorite dishes include smoked salmon rillettes with crème fraîche and dill, short rib tagliatelle, and rainbow trout with raisins and caper brown butter. The winner of multiple James Beard Foundation Awards (Outstanding Restaurant; Outstanding Restaurateur; Best Chef, New York City; Outstanding Chef of the Year) is from Lyon, France, and now has restaurants all over the world in places including Miami, Montreal, London, and Singapore. EMERIL LAGASSE Chef Emeril Lagasse was born and raised in New England, but it was his spicy Cajun cooking from his years at the legendary Commander’s Palace in New Orleans that catapulted him to fame. These days, he is based in New Orleans and has restaurants all over, including Table 10 and Lagasse’s Stadium at The Palazzo and Delmonico Steakhouse at The Venetian. His larger-than-life personality has done well on TV (his tour of Emeril Live often drew arena-size crowds), and he’s been appearing on Top Chef since 2006 and Iron Chef America since 2005. He has won many awards, including the regional James Beard Foundation Award for Best Southeast Chef. BUDDY VALASTRO When it comes to the Valastro family and their famous food, it’s all about the (big, Italian) family. Buddy Valastro has taken his family’s famous New Jersey cake business, Carlo’s Bakery, to the national stage with his wildly popular reality-TV show Cake Boss named for the moniker he inherited from his late father. His wife, Lisa, brings some of her famous dinner dishes to Las Vegas at the couple’s new Buddy V’s Ristorante which can be found at Carlo’s Bakery in The Venetian. Also on the menu: Italian birthday cake, cannoli, and Buddy’s famous cream-filled lobster-tail pastry.
Fine Wine Great food deserves the finest wine, so The Venetian and Southern Wine and Spirits are flying in top winemakers from all over the world to personally ensure the most perfect pairings during Ultimo. Since The Venetian’s heart belongs to Italy, exciting old-world pours include an award-winning sparkling wine from Trento DOC, an opulent dry Amarone from Veneto, a modern Chianti straight from Tuscany, and some prestigious blends from the Campania wine region. Rounding out the world-class wines are a German Riesling from a family-owned winery in the celebrated Mosel region and some red varietals from an innovative winery in Chile. Let’s toast to the esteemed winemakers* who are traveling to Las Vegas from the most revered wine regions in the world to present the ultimate pairings to Ultimo’s extraordinary meals: Andrea Lonardi, Technical Director, Bertani (Veneto, Italy) Santiago Margozzini, Winemaker, Viña MontGras (Colchagua, Chile) Antonio Capaldo, Owner, Feudi di, San Gregorio (Campania, Italy) Raimund Prüm, Owner and Winemaker, SA Prüm (Mosel, Germany) Marcello Lunelli, Winemaker, or Matteo Lunelli, CEO, Ferrari (Trento DOC, Italy) Sergio Zingarelli, Owner, Rocca delle Macìe (Tuscany, Italy) *Pending travel plans
www.lvfnbpro.com
2014 EVENT SCHEDULE Friday, December 5
7pm–11pm “The Grand Banquet”: Grand Colonnade An Extraordinary dining experience akin to royal feast at one stunning table that seats 182, prepared by chefs Daniel Boulud and Emeril Lagasse. Buddy Valastro is preparing the decadent desserts, and wine pairings will be presented by top winemakers from all over the world. A live auction for Cleveland Clinic Lou Ruvo Center for Brain Health and live entertainment finish this dazzling first night. $500
Saturday, December 6
10am–11:30am Brunch with Daniel Boulud: db Brasserie Brunch with Boulud kicks off Saturday with bubbles and loads of delicious brasserie food. $125 12pm–3pm Baking with the Boss An only-in-Vegas private baking class with the Cake Boss himself, Buddy Valastro. $75 7pm–11pm Dine-Around Saturday night in Vegas kicks it up a notch with a dine-around of The Venetian hot spots, followed by a private party in the exclusive Paiza Club high-rollers lounge. $300
Sunday, December 7
10am–12pm Truffle Farewell Brunch Farewell brunch at Emeril Lagasse’s to-die-for Delmonico Steakhouse. $200 Note: Schedule and details subject to change
This year’s special Ultimo event will help raise money for Keep Memory Alive, a cause dear to the city of Las Vegas. Keep Memory Alive supports downtown Las Vegas’s Cleveland Clinic Lou Ruvo Center for Brain Health, which since 2009 has provided extraordinary care to patients with memory and movement disorders. With more than 30 clinical trials, the Lou Ruvo Center is among the largest sites in the country for Alzheimer’s trials, pursuing advanced treatment and prevention options. The Lou Ruvo Center for Brain Health treats patients who have Alzheimer’s, Huntington’s and Parkinson’s diseases, as well as frontotemporal dementia, multiple sclerosis, and multiple system atrophy. The center is committed to improving the lives of patients and their families as they navigate the extraordinary challenges of complex brain disorders. In just five years it has provided nocost social-services support to more than 3,500 individuals, who have accessed more than 18,000 visits to its free patient and family service programs. More information is online at clevelandclinic.org/brainhealth or keepmemoryalive.org.
Ticket Information
Ultimo proudly offers four tiers of packages for the ultimate in flexibility. To book your stay and take part of this weekend experience, find more information at Venetian.com/ultimo or 866.255.8967. November 2014 I The Las Vegas Food & Beverage Professional 23
Brett’s BY
What’s New and Happening The Las Vegas Harley-Davidson store opened steps away from the Welcome to Las Vegas sign featuring a dealership, rental services, retail shop, service center, riding academy and convenience store. The Fashion Show Mall is planning an extensive redevelopment, expansion and new front entrance with a walking pathway. Five additional restaurant spaces and six freestanding retail “Cabanas” will be added and topped off by an iconic Cloud Bar.
The Hartland Mansion, a premier event location for 30 years, has undergone a milliondollar renovation and added the Toni Hart “Garden of Angels” featuring a life-size angel statue honoring the Hart family’s late mother. HAZE Nightclub at ARIA closed to make way for a new concept in 2015. With the change in Nevada law, gay weddings have begun in Las Vegas. Caesars Entertainment properties including the High Roller and JW Marriott are already offering discounts going into 2015. At the Forum Shops at Caesars, British retailers Mulberry with its first Las Vegas location and AllSaints with a multimedia flagship location have opened. Nine new retailers and restaurants are preparing to open: Giorgio Armani, Polo Ralph Lauren, Blancpain, Jaeger-Lecoultre, Chanel Beauty, Lush, The Art of Shaving, Moncler, Starbucks and Border Grill. Henderson’s Union Village broke ground to build a health village featuring a worldclass healthcare center integrated into retail, entertainment and cultural centers. The new 20-acre, $11.5 million Siegfried and Roy Park with a walking trail will open next summer near McCarran International Airport.
New Dining Options Whist Stove and Spirits is a new 24-hour restaurant at The District in Green Valley Ranch with a modern American sharing menu, quaint patio framed by a year-round garden and oversized center bar in the dining room. CRAVE American Kitchen & Sushi Bar opened with a patio in the new Downtown Summerlin serving American cuisine and modern sushi for lunch and dinner. Circo closed and Italian restaurant Lago will take over the space and open in Bellagio March 2015. It will be the first Italian restaurant from James Beard Award-winning, Michelindecorated Chef Julian Serrano. Wahlburgers, the popular fast casual burger restaurant founded by brothers Mark, Donnie and Paul Wahlberg and the focus of A&E Network’s Emmy-nominated reality show will open three restaurants in Las Vegas with the first one early next year. Chef Kim Canteenwalla and Elizabeth Blau, the husband and wife powerhouse team behind Honey Salt and Made L.V., will open a fine dining concept Andiron Steak & Sea next spring at Downtown Summerlin. The Venetian will host culinary event Ultimo - A Weekend of Excellence, Dec. 5-7, featuring lavish feasts and extraordinary experiences from an A-team of luxury brands and chefs.
at the Starlite Theatre inside the Riviera Monday, Dec. 1. Two-time Broadway World Award winner Eric Jordan Young who had a long run starring in Vegas! The Show has returned with the production Shakin’ at the Sin City Theatre at Planet Hollywood.
Britney Spears Piece of Me residency show at Planet Hollywood is extended to 2017. Rock in Rio, the legendary music festival ready to rock Las Vegas May 8-9 and 15-16, 2015, installed a 27-foot-tall custom guitar at McCarran International Airport and will host five weddings per day during the mega event. The initial star lineup includes Metallica, Linkin Park, Taylor Swift, No Doubt, Deftones and John Legend. Legends in Concert at the Flamingo has introduced Sharon Owens winner of FOX TV’s Performing As… reality competition show as Barbra Streisand through the end of the year. Veteran comedian Matt Kazam appears at the Riviera Comedy Club with his captivating one-man show 40 Is Not The New 20.
Anniversaries-Recognitions
Five Guys Burgers and Fries opened its eighth location in the Las Vegas Valley at the Sahara Entrance of Downtown Summerlin. Jayde Fuzion restaurant at the M Resort has expanded its all-you-can-eat sushi program with extended hours.
Showbiz Happenings Master magician Dirk Arthur along with his big cats will return to Las Vegas with a new show, Dirk Arthur’s Wild Illusions! opening
24 The Las Vegas Food & Beverage Professional I November 2014
The Venetian and The Palazzo received the 2014 MLT Vacations Quality Assurance Award and for the 14th time a Pinnacle Award from Successful Meetings magazine. The 10th anniversary of Opportunity Village’s largest annual fundraiser, the Las Vegas Great Santa Run, will be held Downtown on Saturday, Dec. 6. CSI: The Experience at MGM Grand, the attraction based on the hit CBS show, celebrated its five-year anniversary. Marriage Can Be Murder, Las Vegas’ longest running dinner theatre show now at the D downtown, celebrated 15 bloody years of performances. www.lvfnbpro.com
PROJECT DINNER TABLE PRESENTS FINAL DINNER
“The last five years have been an incredible journey, filled with so much collaboration and love for this community....”
After five years, 28 community dinners,
more than 5,500 guests and more than $110,000 in donations to approximately 40 Southern Nevada charities and organizations, Project Dinner Table came to an end after its final dinner on Oct. 11. The popular dinner series focused on building community and serving the greater good all while focusing on what we love: food, people and purpose. At the centerpiece of every dinner one long dinner table was set, draped with white tablecloths seating up to 175 guests. Chefs created a one-night-only menu inspired by local farmers and purveyors with a multi-course dinner served family-style. At the conclusion of the evening, Project Dinner Table made a donation to a worthy cause rooted in Southern Nevada. Every dinner took place in adventurous, outdoor settings not typically created for dining. For the final dinner, guests journeyed to the Marjorie Barrick Museum on UNLV’s campus. Chefs from Caesars Palace created a very special one-time only menu. Social hour took place at 5:30 p.m. inside the Barrick Museum with the group seated for dinner in the UNLV Arboretum Xeric Garden by 6:30 p.m. Proceeds from this dinner benefited Safe Nest and Blind Center of Nevada. “The last five years have been an incredible journey, filled with so much collaboration and love for this community. It’s time to explore other avenues outside of producing these community dinners. At the end of the day, we reached our goal of connecting the community. This magic happened by breaking bread with strangers who became friends, eating food we wouldn’t normally try and learning about our local farmers and purveyors and these great charities and organizations,” said Gina Gavan, founder and spoonbender, Project Dinner Table. “We reinvested in our community by setting an example of what it
means to be socially responsible and it’s a legacy we hope continues through everyone Project Dinner Table touched.” The final dinner was attended by community leaders that included Congresswoman Dina Titus. Project Dinner Table founder Gina Gavan received not one, but two standing ovations from the group thanking her for five amazing years, and she was emotional throughout the evening as everyone kept congratulating her and commending her for the amazing five year run. Certainly the dinners will be missed, but Gina and all who helped put on the dinners are to be commended for a job well done and a tremendous service to the Las Vegas community. For a video covering highlights of the past five years’ dinners, visit http://youtu.be/XY0wjBklTOY.
HUMAN RESOURCES INSIGHTS By Linda Westcott-Bernstein
Compassion Has A Place At Work “C
ompassion has its place
Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees. Linda has recently published her self-help book entitled It All Comes Down to WE! with Author House Publishers. Her book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com Website: www.LJBConsulting.nett
in the workplace.”…. What do you think of when you read that statement? If you are of the mindset that compassion has no place at work you probably have used the following phase… “it’s not personal, it’s just business.” Basically, use of a cliché phrase like this is really just a means for justifying taking a cold and callous step—a step that could drastically alter someone’s life. What exactly do we mean by compassion at work? In my mind, compassion means that you carefully consider how someone might be impacted by the actions that you take.
You look carefully enough to ensure that you evaluate the potential consequences. Here are some examples of the questions one should ask: 1. Do we set people up for success or failure? 2. Do we examine their situation, get their perspective, and consider their level of education? 3. Have we given them the tools and resources they need to succeed? (i.e. training, communication, feedback, etc.) 4. Do we carefully consider all of the possible options before we take action? True compassion comes right from the heart and is characterized by genuine caring for the welfare of others. Webster’s defines compassion as: a feeling of wanting to help someone who is sick, hungry,
HR
Question of the Month
in trouble, etc. Compassion is simply consideration for other people. If we ever lose sight of the fact that we are dealing with people’s lives and that of their families, are we are doomed as a society and race? Possibly. Remember, compassion and consideration together are very powerful career tools because they can help you to manage your working relationships in a much better way. A person is a good leader because he or she knows how to relate to other people and thus applies compassion as is appropriate and needed. I have to say that I didn’t mean to get up on the pulpit and preach this time, but I feel strongly about the connection between compassion and consideration, and the actions we take in the name of the bottom line. Think about it, it all comes down to the Golden Rule – treat others as you would be treated.
Next month’s topic: Strategies for Recruiting Good People HR Question for next month: What strategies are successful when it comes to
recruiting good people? Are there programs or perks in place that entice individuals to join your company? Give examples. Share your
ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com 26 The Las Vegas Food & Beverage Professional I November 2014
comments on this topic or a situation. Send to vegaslinda89129@ yahoo.com. Responses for next month’s column earn a copy of my book (see above, left). Be sure to include your mailing address when sending useful responses.
www.lvfnbpro.com
By Ben Brown
The Bottom Line
Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.
Aligning POS Systems to Accommodate for Customer Substitutions The customer is always right. It’s rule number one, and will remain a restaurant’s top priority no matter how complicated some customers can be. A real challenge comes all too often, when a customer butchers an order beyond belief, substituting chicken for beef, changing the side, adding an extra sauce and asking for the order in a larger size all at once. Servers and chefs bend over backwards to accommodate these requests, but the restaurant eats the cost in the end because their point of sale [POS] system can’t account for all those bells and whistles. The answer lies in gearing your POS system to account for extraneous costs, as well as detect how often customers are making menu substitutions. These patterns are tracked through monthly sales reports. These reports are usually PDFs or excel documents that track the sales and total revenue from each menu item, grouped by category. Gearing your POS system to correctly categorize ‘special orders’ allow these sales reports to accurately monitor costs, sales and profits. POS alignment can certainly seem like a complex issue on the surface, but it’s much simpler than it sounds. To demonstrate the process, I’ll go over a consulting project that I recently completed for an independent pizza restaurant, where POS alignment was a significant issue, but also easy to solve. The restaurant’s menu consisted of all the essentials you’d find in a quality pizza spot: basic and specialty pizzas, pasta, sandwiches, salads, appetizers and desserts. Their monthly sales reports reflected each item’s sales, grouped by menu category. The problem came with combos and bundled items, as well as menu additions and substitutions. Here are a few things to avoid: 1) The top-selling combo, two pizza slices and a soda, did not track which kinds of pizza were sold. Customers were paying the same price ordering two expensive specialty slices as they were for ordering two cheese slices. Because this combo accounted for a significant percentage of total pizza sales, the owner could not accurately predict inventory or correctly set prices. 2) Similarly, the sandwich/salad/drink combo did not account for the type of sandwich and salad ordered, leaving the owner unaware of which [more expensive] sandwiches and salads to potentially upsell on the combo menu. 3) Sales reports included ambiguous terms across
www.lvfnbpro.com
menu categories that did not correspond to any menu-related offerings. This ambiguity left thousands of dollars unaccounted for every month, whereby the owner could not conduct necessary analyses to determine the success of the items. 4) Sides and substitutions did not accurately reflect menu prices and were scattered across categories. For example, substitutions to specialty pizzas were grouped in the toppings category for custom pizzas, making it impossible to determine how often adjustments were made to existing pizzas vs. how well toppings were selling on their own. 5) Two menu categories were sometimes grouped in the same line item. For example, the restaurant had an appetizer of three meatballs, as well as the option to add three meatballs to pasta. On the sales report, they both showed up as ‘3 meatballs’ in the pasta section, making it impossible to determine how often the appetizer was selling vs. the add-on.
it corresponds to an existing menu item and accurately reflects sales of that item. 4) Create sub-categories within menu items to track adjustments made to those items. The pizza restaurant could see common changes made to their specialty pies, and either modify or create new specialties accordingly. 5) Create separate names for separate items, differentiating by category if need be. The pizza restaurant could input ‘3 Meatballs Side’ and ‘3 Meatballs App.’ Aligning POS data allows owners to make key decisions to change ingredient mixes and prices, as well as add and remove menu items in their entirety. These decisions increase customer satisfaction, as well as front-of-house and kitchen efficiency, which all goes straight to that magical word: profit.
To fix the above problems, try reformatting your POS system to accommodate the following: 1) Create sub-categories for combo items. The charges can still show up in the general combo line, but you will have a breakdown of each component within the combo. The pizza restaurant could see how many slices of cheese pizza they sold as part of a combo vs. slices of Hawaiian pizza. 2) Once you have these sub-categories set and a few months of data to see which items are commonly ordered, identify upsell opportunities. If customers consistently ordered meatball subs, which cost more to make, the pizza restaurant could introduce a scaffolded pricing option that charged 49 cents more for adding the meatball sub. 3) Go through each POS line item and make sure
November 2014 I The Las Vegas Food & Beverage Professional 27
PRODUCT SPOTLIGHT
Sunbelt- Major Products
by using pre-prepared sauces and seasonings such as marinades and rubs on different types of protein alongside flavorsome dipping sauces. It’s all about letting your imagination run wild by introducing flavors originating from all over the world and by doing so consumers will come back time and time again.
Fried, breaded or flavored chicken wings are a firm favorite
One concept that supermarket chains, restaurants and bars seem to love is the flavored chicken wing. Here the customer gets to choose from a range of different ethnic flavor options on the chicken along with a selection of side dipping sauces. This provides the customer with a choice of options; however, the establishment only has to purchase one type of protein, making it a win-win situation for everyone. Food outlets tend to change the flavor daily or allow customers a choice of flavors from a pre-defined list – for example Piri Piri, Caribbean Jerk, Moroccan, Thai or Peruvian wings.
Today’s consumers are exposed to all kinds of delicious – albeit not always healthy options, so caterers must stay on top and follow popular culture trends as well as setting new ones to keep people interested. The street food phenomenon has reached new highs over the last couple of years spreading across the globe, and consumers seem to thrive on this type of casual dining experience.
These are so simple to create that consistency can always be maintained irrelevant of the skill level of the servers. A few simple steps ensure that the customers will be delighted with the results; simply brush the wings with a marinade and cook, or place in a food bag after cooking and massage with a marinade. This will ensure that the marinade encases the whole wing and is penetrated through creating a delicious succulent flavor.
“Wings around the World”
in many food outlets across America due to the fact they’re extremely flexible, relatively cheap to use and can be used in many forms such as over salads, alone as a snack item, or in a burger, wrap or sandwich. This coupled with the fact that chicken has an extremely subtle texture and taste, means it can star in hundreds of recipes to suit seasonal menus, theme days and changing trends.
Caterers can now easily create food from all corners of the world
For more information contact Major Products at 702-838 4698 or take a look at www. majorproducts.com.
American Culinary Federation Chefs Of Las Vegas Chapter Page
By Juanita Fryer
Juanita is currently a culinary student at UNLV, previously at CSN and is the ACF Chefs of Las Vegas liaison journalist working at South Point Hotel’s main kitchen in the garde manger department. Born and raised in Asia, she brings a unique view to this industry page! For inquiries and suggestions email Juanita.fryer@lvfnb.com
Calendar of events: October 28, 2014
Monthly Meeting Family Fun Night Sport Center of Las Vegas 121 East Sunset Road Las Vegas, NV 89119 5 PM till 9 PM
November 4, 2014
T
he Henderson Saddle Association held a fundraiser to help support the teenage victims that were involved in the June 10, 2014 bonfire explosion in Henderson. The fundraiser event was held in a ranch in Henderson. This one-day event was from 8 a.m. to 8 p.m. and cost $5 per person, or $20 for families of four or more. Within the event were activities such as hay rides, live entertainment, raffles, bounce house, carnival games, pie eating contest, petting zoo, caricature artist and rodeo events. In affiliation with the Henderson Saddle Association, some of our chair members and junior ACF members were out there to show their support and help with food & beverage concessions. All together this event was a success bringing together two organizations to help with a tragic situation. If you would like to donate towards the Henderson Bonfire Burn Victims, please contact Joy Hoar at 806-220-7244 or at joy_hoar@yahoo.com. 28 The Las Vegas Food & Beverage Professional I November 2014
Poker Tournament Fundraiser South Point Hotel and Casino 9777 S. Las Vegas Boulevard Las Vegas, NV 89183 5:30 PM Sign-up and 6:30 PM Start
November 25, 2014
Monthly Meeting College of Southern Nevada 3200 East Cheyenne Ave. North Las Vegas, NV 89030
www.lvfnbpro.com
Events
ad index Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 11
Audrey Dempsey Infinity Photo page 16 www.infinity-photo.com 702-837-1128
NOVEMBER
DECEMBER
November 4
Grand Banquet Venetian Venetian www.venetian.com
NATIONAL VEGAN MONTH
December 5
SF Competitions Double Gold Tour 2014 Nobu Hard Rock Hotel Industry Invitation Only invite@eventbrite.com
December 6
Brunch with Daniel Boulud Venetian www.venetian.com
November 8
Brew’s Best Village Beer Fest MonteLago Village www.montelagovillage.com
December 6
Baking With The Boss Buddy Valastro Venetian www.venetian.com
November 12-18
WFC-World Food Championships Downtown Las Vegas www.worldfoodchampionships.com
December 6
Dine-Around Venetian Venetian www.venetian.com
November 15
Lee’s Wine Experience Westgate Las Vegas http://leesliquorlv.com
December 7
Truffle Farewell Brunch Delmonico Steakhouse Venetian www.venetian.com
November 16-23
San Diego Food & Wine Festival www.worldofwineevents.com
November 25
December
ACF Chefs of Las Vegas Dinner-Meeting CSN Cheyenne Campus http://www.acfchefslasvegas.org/
ACF Chefs of Las VegasChristmas Dinner/Meeting-Sam’s Town www.acfchefslasvegas.org
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 26
BJ’s Restaurant & Brewhouse page 30 www.bjsrestaurants.com 702-851-8050
Major Products www.majorproducts.com 702-838-4698
page 29
Nuts For Drinks www.nutsfordrinks.com 1-844-438-6887
page 13
The Spice Outlet www.thespiceoutlet.com 702-534-7883
page 11
Ultimo www.venetian.com/ultimo 702-414-1000
page 32
Cicerone® Certification Program www.cicerone.org
page 19
Visstun Visually Stunning Cups www.visstuncups.com 800-401-2910
page 31
Con Arts Las Vegas www.conartslv.com 702-260-3320
page 16
WaWa Water System www.wawah20.com
page 21
WaWa Water System www.wawah20.com
page 27
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
page 15
JCCNV www.jccnevada.com 702-428-0555
page 16
White Soy Sauce www.whitesoysaucefood.com
page 8
World Food Championships page 2 www.worldfoodchampionships.com 615-297-6886
Let’s Get Together at BJ’s! Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES® Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT
CENTENNIAL | 702-851-8050
|
SUMMERLIN | 702-853-2300
|
HENDERSON | 702-473-2980
join us for HAPPY HOUR Mon.– Fri. 3–7PM | LATE NIGHT Sun.–Thurs. 10PM–Close W W W. B J S R E S TA U R A N T S . C O M |
30 The Las Vegas Food & Beverage Professional I November 2014 AD_GenHHR_Centenn_BJ5279_r2.indd 1
“Wow – I love this place!”® www.lvfnbpro.com 6/12/12 2:04 PM
Look BIG Buy Smart • Custom Cups and Containers • Hi-Definition, Full-Color Print • Easy Versioning • Low Minimums • Quick Turnaround
NEW SIZE Tall 21oz
NEW SIZE Tall 12oz
Visstun® is a Las Vegas-based custom cup & container manufacturer specializing in Hi-Definition, full-color lithographic printing on reusable, recyclable plastic products and single use paper products. Our crisp vivid graphics and low order minimum give you the branded, high quality look you need to grow your business while buying smaller, smarter volumes.
Buy Smart Today! Call Visstun® (800) 401-2910 visstuncups.com Big Brand Look... Boutique Brand Volume! 5
®
Visually Stunning Cups & Containers
A Weekend of Excellence December 5-7, 2014
Previously available only through one of our Ultimo Packages, now you can customize your Weekend of Excellence with an à la carte selection of incomparable dining experiences. Join us for any or all of these unforgettable Ultimo events.
THE GRAND BANQUET
Friday, December 5
An exquisite wine-paired feast prepared by Daniel Boulud, Emeril Lagasse and Buddy Valastro, set around a stunning banquet table in the Grand Colonnade.
BRUNCH WITH DANIEL BOULUD
Saturday, December 6
James Beard Award-winning and Michelin three-star chef Daniel Boulud hosts a sumptuous French bistro brunch at his new restaurant, db Brasserie.
BAKING WITH THE BOSS
Saturday, December 6
“Cake Boss” Buddy Valastro divulges his secrets for crafting perfect desserts at this exclusive baking lesson.
DINE-AROUND
Saturday, December 6
A wine-paired sampling of cuisine from restaurants by Mario Batali, Daniel Boulud, Thomas Keller, Emeril Lagasse, Wolfgang Puck and Buddy Valastro.
TRUFFLE FAREWELL BRUNCH
Sunday, December 7
The Grand Banquet
Champagne brunch at Emeril Lagasse’s famous Delmonico Steakhouse, starring in-season truffles, farm-fresh eggs and premium beef.
To learn more:
VENETIAN.COM/ULTIMO 866.255.8967