The Las Vegas Food & Beverage Professional October 2009

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Serving the Service Industry

Food & Beverage Magazine of Las Vegas

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Serving the Service Industry

Volume 9, Number 10

Food & Beverage Magazine of Las Vegas

|CONTENTS

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POOLS

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FEATURES LAS VEGAS CHEF’S PROFILE

Local Las Vegas Chef Jean-David Groff-Daudet or JD for short, is featured this month along with his recently opened Garfield’s Restaurant on the Lakes in Summerlin where he serves many of his time honored dishes.

8 WORLD TASTE DU VIN AWARDS

Recently held at Valentino’s in The Venetian Hotel and Hosted by Piero Selvaggio and Exec Chef Luciano Pelligrini, Wines and Spirits were judged in a triple blind format.

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DINNER IN THE SKY OPENS OVER CITY

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LOCALS CLUB OFFERS 3-IN-1 SPECIAL

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POUR

OCTOBER 2009

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One of the newest Dining additions to the Las Vegas Sky Line is Dinner In The Sky, not for the height sensitive.

Three Local Members Club Cards have been combined for great additional value for Members. Food & Beverage Club of Las Vegas Sushi & Sake Club of Las Vegas Comida Latina Club of Las Vegas

IN EVERY ISSUE Hot off the Grill Human Resources Insights Slice & Dice Brett’s Vegas View Beer Bust Asian-Pacific Islands News & Notes

October 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas

Hot off the Grill!

| FROM THE EDITOR

Serving the Service Industry OCTOBER 2009 www.forkandpour.com

Food & Beverage Magazine of Las Vegas

FORK & POUR DIRECTORY

Roy’s Aloha Kitchen Challenge gives culinary students a chance to win a Roy’s internship. Here we are with Roy Yamaguchi and Cristina Baumann previously with Roy’s and now sales and marketing with the new Hard Rock Cafe on The Strip.

The International Travel and Trade Show recently held it’s convention and expo once again in Las Vegas where everyone enjoys visiting our fair town. Here we visited Mustang helicopters.

President Rocky Parks

Associate Editor Bob Barnes

Operations Manager Ebony Holmes

Photographer/Photo Editor George Fryer

Managing Editor Mike Fryer

San Gennaro Feast was held again this year at the Grand Canyon Shopping Center and drew record attendance.

Here we are with entertainers Zowie Bowie who preformed songs from their Vintage Vegas Show at the Monte Carlo.

Associate Editor Chanelle Hayes

Advisor to the Board David Tully

Equipment Industry Advisor George Baggott

Feature Writer Michelle Fryer

Layout Design Rowena Becknel

Fork & Pour | Food & Beverage Magazine of Las Vegas 3355 W. Spring Mountain Rd., Las Vegas, Nevada 89102 Main: 702-220-7955 Fax: 702-227-8684

Contributor Jackie Brett

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Contributor Les Kincaid

Contributor Jan-Ie Low

Artwork by Woody photoartbywoody@cox.net

FORK & POUR Food & Beverage Magazine of Las Vegas | October October 2009 2009

FORK & POUR | Food & Beverage Magazine of Las Vegas is published monthly by Fork & Pour and printed by Southwest Printers. All rights reserved. Reproduction in whole or in part is prohibited without prior written permission from the publisher. All materials submitted to Fork & Pour | Food & Beverage Magazine of Las Vegas become the property of Fork & Pour and may be used by F&B Magazine Las Vegas without compensation to the submitter. All such materials may be edited for clarity and space. For advertising inquiries, please contact Mike Fryer at mike@f bnewslasvegas.com or call 702-877-5780.

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Jean-David Groff-Daudet hef Jean-David Groff-Daudet was only in his early twenties when he opened his first restaurant, Le Trou Poinchy, in his hometown in the Burgundy region of France. And it was only a few years later when a writer for the New York Times happened upon the place and included it in her article “Dining and (of course) Wining in Burgundy.”

“On our last day we had planned nothing more than a leisurely drive back to Paris and so decided to stop in the pretty town of Auxerre, on the river Yonne. It was crammed with historic sights, but of course we were mostly looking for lunch. By some stroke of luck, we found Le Trou Poinchy, a spartan family-run restaurant. I played it safe and ordered foie gras mousse with salad, followed by magret, cheese and an exceptional dessert of caramelized apples with creme anglaise. Bob, on hearing the house specialty, had to order the calves’ brains after his rich asparagus flan. They arrived whole and seemingly quivering in a bubbling cauldron of brown butter, and he blurted: “They’re still thinking.” He loved them. I liked his apple tart better.

And we both were happy with the kirs royale, the good red wine, the petits fours and the check: $88.96 for an unforgettable meal.”

With the current exchange rate, that meal in France would likely cost quite a bit more today. However, after a successful twelve year run, fans that included fellow chefs Bernard Loiseau, Les Frères Troisgros, and Michel Lorraun, and still only in his 30’s, Groff-Daudet decided to close Le Trou Poinchy and take a gamble on Las Vegas.

He wasn’t really looking to come to Vegas. In fact he was ready to go anywhere but the United States. It was Andre Bodisco-Bonfils, General Manager for Drai’s at the Barbary Coast at the time, who had heard about the chef’s culinary skills and urged him to come over for a three day tasting audition. That first night, the chef ended up cooking forkandpour.com

for one of his favorite French singers, Patrick Bruel, who came into the kitchen to rave about his meal. Victor Drai quickly transferred Groff-Daudet to the Four Seasons Hotel for the remainder of his stay, delighted him with tickets to see Blue Man Group, and Groff-Daudet decided maybe Vegas, and the U.S. weren’t so bad after all.

He arrived well prepared, having started his career under Chef Marc Meneau at L’Esperance, one of Burgundy’s Three-Star Michelin restaurants. Groff-Daudet eventually returned to L’Esperance to become Meneau’s second in command after fulfilling the role of Executive Chef at the One and Two Star restaurants La Bergerie and La Gaichel in the tiny country of Luxemburg. He also trained at Bruneau in Brussels, and at Lucas Carton in Paris. He trained as a pastry chef at La Tentation in Tonnerre, France.

At Drai’s, Groff-Daudet quickly picked up on the American preference for great quality food, prepared beautifully and simply.

Regulars returned again and again for his classic Steak Frites, Tomato Tartes, and his homemade Sorbets and Chocolate Lava cakes.

In 2007, Groff- Daudet brought his culinary touch to George La Forge’s legendary Pamplemousse le Restaurant. At Pamplemousse, the chef continued the tradition of classic French cooking but also added some specialties of his own, including Oeufs en Meurette, his Boeuf Bourguignon, and a Napa Salad.

Now the Executive Chef at Garfield’s, the pretty new lakeside restaurant in Desert Shores that is quickly becoming the neighborhood hotspot, Groff-Daudet has created a menu that offers both American favorites and some superb French specialties. The vegetables are organic, the fish is fresh and wild-caught, and the beef is all naturally raised. The drinks, whether alcoholic or nonalcoholic, are made with fresh squeezed juices. The wine list is carefully selected, varied and very reasonable. And the prices are good. The chef is pleased to inform that you can probably have a very nice meal, with wine, for $88 or less.

October 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas

| HUMAN RESOURCES INSIGHTS

The Value of Human Capital

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By Linda Bernstein

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

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

t seems to me that in recent times we have been conditioned to equate business success to big profits, valuable real estate, status in society and maybe even quality of our possessions. Don’t get me wrong, profit is essential to business success. However, these outcomes do not occur at random. Seldom do business owners equate their continued success to those individuals (their employees) who establish what the buying experience will be like for their customers. Whether on the phone, face-to-face, or in brief moments of contact (like at a drive-through window, for example), the interactions that occur between the customer and your employee will ultimately determine your future success.

All things considered, your people are your single most important asset and are key to your success in business. The environment you create in your place of work determines the commitment, creativity and motivation of your people. Those interactions (above) that occur each day, whether between workers, or more importantly, with your customers, may determine the success, failure or future of your business.

People Create Value

What then, do I mean, by “the value of human capital?” I mean that all of those valuable human aspects; engagement, knowledge and experience that people bring to the workplace, that contribute to our success, must be recognized for their value and nurtured/appreciated/developed so that they will continue. Here are some of the aspects of human character that I am speaking about (note that they spell out CAPITAL).

Creativity – original thinking, ideas and engagement. All of these traits help our business from becoming mundane, non-competitive, and stale. Many times, our employees (who do the work every day) have the best ideas for how to improve a process or please a customer, especially since they experience first hand what works and what doesn’t.

Aptitude – knowledge and ability. We bring and share these traits in the course of doing our work.

These traits are founded in our experiences, include trial-and-error techniques, and reflect the personal growth we experience as we learn and develop.

Performance – focus, effort and willingness.

These traits have significant value and reflect the motivation of those whom we have selected to represent our organization as employees. Put time and effort into your selection processes for better results. Performance may be enhanced occasionally by pay increases, but in the long run will not continue without occasional recognition for their contributions.

Interactions – communicate, sociable and receptiveness. Our interaction traits reflect how well we get along and engage with others. If we are naturally outgoing, we should have public

interaction. If we are not, we may be better suited to provide support from behind the scenes for those out on the front lines.

Teamwork – joint effort, belonging, and cooperation. The ability to participate in a team is a key trait which has value. Most work is not done on an individual basis but as a group effort. Teamwork is best achieved when the ideas, contributions and efforts of everyone involved are considered.

Attitude – friendly, approachable and genuine.

Your attitude is the most noticeable trait you possess.

If you maintain a demeanor that is optimistic, receptive and welcoming you will definitely contribute much more value to your organization than the pessimist whose attitude gets in the way.

Learning – receptivity, growth and development.

The final trait which rounds out human value is our ability to learn. When we are receptive to learning, the outcome is growth and henceforth increased value.

Why then is so little “capital” spent on developing the people who perform those essential tasks each and every day? In my opinion, this has occurred because we have lost our faith in people and have developed an excessive need for control. Our keen insight has told us that people are inherently bad or lazy, and that we must always control and direct them. Typically what occurs in business is we quash the lifeblood out of our organization by implementing numerous controls, procedures and policies. Then, when the employees become like robots, or even worse, indifferent about their role in the success of the company, they get fired or leave our organization, and take their knowledge and experience with them.

Could management’s time be better spent – yes! We must adjust our view and see employees as assets; partners in our success. We must ensure that employee satisfaction is high, customer service standards are maintained and that the free flow of ideas is encouraged. A few companies that focus on the future of their workforce, have begun to recognize this connection and are investing time and money in their recruitment and retention programs. Better still, some organizations understand and embrace the value of training and developing their people. They recognize that there is a significant return not only in revenue from this investment, but in employee satisfaction and engagement. The payoff from training is huge!

When all aspects of engagement are considered, the true worth of human capital may be more valuable than originally thought. Regardless of what the actual value in dollars may be, our continued success has been inexplicably linked to the efforts our employees apply to the completion of their jobs. It would seem to me then, if that is the case, we need to quickly embrace the value of human capital and do all that we can to bring out the best in each and every asset we have.

Next Month’s Subject: Employee Handbook Tips

FOR MORE PHOTOS AND ARTICLES, GO TO www.forkandpour.com FORK & POUR Food & Beverage Magazine of Las Vegas | October 2009

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Certified Food & Beverage Executive revises program with new content, new format

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he American Hotel & Lodging Educational Institute has revised its Certified Food & Beverage Executive (CFBE) professional certification program, with new content areas and a new format, to better reflect current food and beverage trends and standards. The CFBE is the most prestigious certification available to a food and beverage executive. The program’s content includes: managing food operations, managing beverage operations, marketing and sales management, financial management, leadership, and human resources management. The CFBE program also offers candidates a competency-based exam preparation booklet with resource materials and a review session. The cost of the program is $350 for AH&LA members; $475 for nonmembers. For more information, visit www.ahlei.org/cfbe.

10th Annual World Taste Du Vin Awards Picasso’s Wine Director Robert Smith M.s.

Presented By Jesse Sartain National Director.

Other Awardees Included Valentino’s Luciano Pellegrini And Fork & Pour’s Mike Fryer.

Jerry Berry Picnic Featuring Max Daffner On Drums To Benefit IFSEA’s Culinary Students Tuition Assistance

UNLV Culinary Students & Instructors at Jerry Berry Picnic

FORK & POUR Food & Beverage Magazine of Las Vegas | October 2009

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WHAT’S COOKING |

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izza and beer-what a great concept. Although nothing beats pizza and beer, BJ’s Restaurant and Brewhouse has several amenities that make it stand out from the average beer and pizza joint.

Its décor appears to be designed towards creating both a relaxed and stimulating atmosphere where anyone can feel comfortable. The design features are enhanced by comfortable padded booths, granite table tops, large windows affording natural light, contemporary artwork, stone arches, rich dark wood and earth tones. A sports bar feel can be obtained in the bar area, with big screen TV’s in abundance, and six screens grouped together making it possible to watch several games at once. Although its main focus would appear to be beer, it’s not a stretch for it to be considered a family restaurant; it’s not uncommon to see kids’ parties taking place in the restaurant area.

Although the beers are not brewed locally, the award-winning BJ’s brews are served, including my favorites Piranha Pale Ale (a hoppy American-style pale ale), Jeremiah Red (malty and full-bodied Irish-style red ale) and Tatonka Stout (an Imperial Stout that’s malty sweet and weighs in at 8.5% alcohol). There’s also a new special brew, Tempest IPA, designed for hop heads and fortified with six different kinds of hops. 40 beer taps provide room for an extensive guest beer list that includes brews from Nevada-Big Dog’s Holy Cow! Original Pale Ale and Buckbean Original Orange Blossom Ale; regional gems-Stone Ruination IPA, Rogue Dead Guy Ale and Sierra Nevada Seasonals; and 18 bottle-conditioned Belgian-style ales. There’s not a weak beer in the bunch, and with so many beers in the mix anyone who enjoys beer should be able to find something to their liking.

As for their food, the stars of the show are its 11 unique pizza creations, including the Great White (alfredo sauce with grilled chicken breast), Southwestern (chipotle tomato sauce with spicy blackened chicken and green chilies) and Spinach & Artichoke (rich, creamy medley of spinach artichoke hearts, cream cheese and a fresh bruschetta tomato blend). An option to build your own pizza will allow you to be creative with 20 different toppings to choose from. For those not in the mood for pizza, there’s also a varied menu with NY Strip, Fresh Atlantic Salmon (flame-broiled or black-

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ened), Baby Back Pork Ribs, Fish or Shrimp Tacos, several pasta dishes, Jambalaya, Chicken Fried Steak and Meatloaf.

An array of appetizers, salads and sandwiches round out the menu, but a visit to BJ’s would not be complete without enjoying a Pizookie, BJ’s signature fresh-baked cookie dessert. Served in a deep dish pie tin that is whisked straight from the oven to your table, Pizookies are definite crowd pleasers. They come with two scoops of ice cream and in flavors that include chocolate chunk, oatmeal raisin, peanut butter and white chocolate macadamia nut. Through its “Cookies 4 Kids” program, BJ’s makes a donation to the Cystic Fibrosis Foundation for every Pizookie purchased.

Nothing on B.J.’s menu will put much of a dent in your pocketbook. The prices are extremely reasonable with the vast majority of their menu items around 10 dollars.

Even more savings can be found during Happy Hour, which occurs from 3-7 p.m. M-F and daily from 10 p.m. to closing. The deal offers $1 off cocktails and drafts, $2 off appetizers and half off of mini-pizzas.

BJ’s must be doing a lot of things right, as it now has 87 restaurants in 13 states. I suspect the secret to their success is their recipes, the quality control of their brewing operations, and a relaxed environment where anyone can fit in. B.J.’s seems to have figured out what it takes to make craft beer fans happy: good, flavorful beer with lots of variety, and comfortable food at reasonable prices.

B.J.’s has two locations in Southern Nevada, one at Charleston just east of the 215 and another in Henderson on Eastern in the Silverado Center, just south of the 215 freeway. Both are open for lunch and dinner.

By Bob Barnes

Bob Barnes is a native Las Vegan and an associate editor of Food & Beverage Magazine of Las Vegas.

He welcomes your inquiries and can be reached via e-mail at LVBobB@juno.com.

BJ’s Restaurant and Brewhouse 9520 S. Eastern Avenue Henderson, NV 89074 702-473-2980 BJ’s Restaurant and Brewhouse 10840 W. Charleston Blvd.

Las Vegas, NV 89135 702-853-2300

October 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas

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Pt Celebrates 27 Years In Vegas With Mayor Goodman And Blake Sartini Golden Gaming Founder

For More Info call 888-SUN-DRIED

MINUS 5’S ANNIVERSARY PARTY

By Shelley Stepanek

MINUS 5 at Mandalay Bay celebrated their 1 year anniversary this week. Crowning Las Vegas’s newest spokeswoman Holly Madison Ice Queen, and the star of his own show, Carrot Top as Ice King, the event was a “Freezing” event. Decked out in luxurious furs, the stars wore crowns fashioned of ice. All drinks were “coldly” refreshing. The lounge is a 2000 sq. ft. bar that offers a truly “arctic” experience. Everyone bundles up in coats, gloves, hats and booties, to keep the minus 5 degree temperature from freezing any part of you. The first bar of its type in Nevada, this is a great place to bring a party and do something “uniquely” different. The bar itself is filled with ice scultures and everything is truly ice. From the seats, tables, bar, and glasses, all are made every 8 weeks. Crafted by skilled ice cutters, each time is a new experience. Located at Mandalay Bay shops at the top of the escalator.

WWW.MINUS5EXPERIENCE.COM

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FORK & POUR Food & Beverage Magazine of Las Vegas | October 2009

forkandpour.com Local Rep-Foodservice Solutions of NV

Tel# 870-9826

FOOD FOR THOUGHT |

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Lamb Shanks with Chateauneuf-du-Pape

ith the weather finally starting to change to the cooler side its time to consider a SPECIAL dish that will warm you when you need it.

If you’ve seen director David Lean’s 1962 film “Lawrence of Arabia” with the nubile Peter O’Toole in the title role, you should remember those tremendously long shots of the desert landscape slowly dissolving from one to the other creating compound third images, some of them even more beautiful than the original images themselves. This is the cinematic equivalent of the whole being greater than the simple sum of its parts, an effect you can achieve with food and wine as well.

Lamb and Chateauneuf-du-Pape are a classic combination that goes back centuries for good reason: the rich, almost buttery texture of lamb is the perfect companion to Chateauneuf’s rough and rugged spiciness.

In this case, opposites do not necessarily attract, but they make excellent dinner companions.

Lamb Shanks with Leeks & Olives 4 lamb shanks 1/2 cup dry red wine 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon rosemary

1 tablespoon cubed bacon 3 medium leeks 1/2 cup pitted mixed olives 1 28-oz. can Italian peeled tomatoes

Marinate the lamb shanks in the wine, vinegar and 1 tablespoon olive oil 1 to 4 hours. Save 1/2 cup of the marinade.

Pre-heat the oven to 400 degrees F. On top of the stove, add 1 tablespoon olive oil and the rosemary to a Dutch Oven (or other heavy dish with a lid) and heat till quite hot. Add the lamb shanks and brown both sides. Remove and reduce heat to medium.

Add the bacon, leeks and olives and cook until the leeks just start to brown. Arrange the lamb shanks on top of the vegetable mixture, add the can of tomatoes and marinade, and cook about 10 minutes until bubbling nicely.

Preheat oven to 400 degrees F. Put the dish in the oven and bake at 400 degrees for 1 hour. Then reduce to 200 degrees and cook for 4 to six hours longer. Serve with risotto or noodles.

1998 Chateau Cabrieres Chateauneuf-du-Pape (about $20, available at Wine stores everywhere.) This wine is a major bargain thanks to the excellence of the 1998 vintage in the Rhone valley and the coincidental weakness of the French franc these days. Dark, dense and inky with aromas of smoke and leather, Ch. Cabrieres is a huge wine with tremendous tannic grip and lots of spice. It is absolutely not for the faint-hearted, but if you like your wines big and muscular, this one’s for you and should age well for at least the next decade or so.

Yield: 4 servings

A NIGHT OF FINE DINING PROGRESSIVE DINNER PARTY WITH CHEF LES KINCAID!

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peaking of good food check out my class that gives you a taste of the new location south on the strip. The Town Square center.

Few things are more fun than a progressive dinner party. A progressive dinner is one where each course is served at a different restaurant and the diners “progress” to each location as a group. During this event, you and your friends will enjoy fine dining as well as gain an insider’s perspective on three of Las Vegas’ hottest restaurants at the Las Vegas Towne Square with Chef Les Kincaid as your very own personal guide. You’ll also meet each of the restaurants’ chefs and managers while experiencing each establishment’s unique cuisine and ambiance.

Our first stop on this gourmet tour will be Brio Tuscan Grille; we will start out the evening with primi /appetizer w/wine. Then on to one of Las Vegas’ best steakhouses, The Texas de Brazil Churrascaria for a delectable entrée paired with the appropriate wine. We will top off this evening of wonderful discovery with a visit to Tommy Bahamas’ restaurant for a special dessert served with coffee or cappuccino. Where else can you savor three different cuisines and meet the chefs behind their dishes forkandpour.com

without moving your car from its original spot?

Join Chef Les Kincaid on Tuesday, Oct. 6 to learn more about the dinner and to inform the instructor of any dietary restrictions or concerns you may have. Attendees must be at least 21 years old to register for this event and the price includes the cost of meals, taxes and tips. Limited seating so don’t wait.

For more information e-mail michelle.baker@unlv.edu or call 895-3254.

C093HA2120 Chef Les Kincaid Tue. 6-8pm, October 6th Pre-Dinner meeting Fri. 6:30-11pm, Oct. 9 UNLV Paradise Campus (PAR) Room 103C $148 Includes parking permit, meals, taxes and tips Informational meeting: Oct. 6, 6 p.m., UNLV Paradise Campus Room 103C. Attendees must be at least 21 years old to register for this event and the price includes the cost of meals, taxes and tips.

There are still openings remaining at this time.

Hope to see you there! These are good for taste and little known information about our host locations.

By Les Kincaid

Les Kincaid is a food, wine, and golf expert and cookbook author.

He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm.

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

October 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas

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Brett’s

By Jackie Brett B.B. King’s Blues Club with creole cuisine is set to open this winter at The Mirage. The 558-seat venue will feature a round-the-clock restaurant and four bars; one outside and three inside and a retail section. Adding to the dance floor, music will be offered nightly with house bands and celeb friends.

In December after a remodel, entertainer Tony Sacca plans to open the Las Vegas Rocks Café, a history-themed restaurant at Neonopolis downtown in the space once occupied by Jillian’s. The new eatery will offer themed-style foods and entertainment.

Las Vegas-based microbrewery Sin City Brewing Co. has opened its third Las Vegas location inside the Grand Canal Shoppes at the Venetian. The new outpost features custom beers on tap and logo apparel.

Chef Enrique Tinoco has opened a new convenience location Tinoco’s Kitchen Express next to his Tinoco’s Kitchen restaurant that he opened last January in the Las Vegas Club downtown.

Well-known Las Vegas restaurateur, Mark DiMartino and partner have launched DiMartino’s newest 90-seat, build-your-own burger, Grind Burger Bar & Lounge located at the Bluegreen timeshare complex on Tropicana.

Comedienne Lily Tomlin, who was catapulted to stardom on “Laugh-In” with her Ernestine and 6-year-old Edith Ann characters, will perform in Las Vegas for the first time in the Hollywood Theatre at MGM Grand, Nov. 10-18 at 8 p.m. nightly.

Starlet Holly Madison has extended her run as “Bo Peep” in the striptease spectacular “PEEPSHOW” at Planet Hollywood for a year until September 2010.

Last month, Madisen was joined by pop star (Danity Kane) and Playboy Cover Model Aubrey O’Day who will star in the role of the “Peep Diva.”

Award-winning comedian Kathy Griffin will do two shows at the Mandalay Bay Theater on Friday, Oct. 30. Griffin began her acting career on NBC’s sitcom “Suddenly Susan” as Vickie Groener, Brooke Shields’ acerbic colleague.

Pop megastar Kelly Clarkson will be bringing her “All I Ever Wanted Tour” to The Joint at the Hard Rock on Nov. 6. Australian sister duo The Veronicas, who delivered five top 10 singles in Australia on their debut album, and rising band Parachute will join Clarkson.

The Steve Miller Band will headline at the Hard Rock on Oct. 24. Miller, “The Gangster of Love,” is currently putting finishing touches on his first new album in almost 20 years. Joining the Steve Miller Band is new member, veteran vocalist Sonny Charles, a founding member of the Checkmates.

The M Resort will hold its inaugural Italian Festival poolside on Oct. 17 and 18. Admission is free. The two-day festival was first begun by the Marnell family 17 years ago at the Rio when they owned the resort.

Word is after seven years the “Coasters, Drifters, Platters” are going to move from the Sahara to the Steve Wyrick Theater at the Miracle Mile Shops at Planet Hollywood.

On the retail front, the 3 Lions Tattoo establishment is opening its second Las Vegas location at the Sahara on Oct. 1. The first outlet is at the Riviera.

Vince Neil Ink at the Rio, the 2,800-square-foot ultra-rock tattoo parlor by collaborators Vince Neil of Mötley Crüe fame and rock star chopper builder Danny Koker, known as Count, of Count’s Kustoms, has opened on the second floor of the Masquerade Village.

The Miracle Mile Shops at Planet Hollywood Resort & Casino will welcome Billabong in early 2010, which is a surfing lifestyle retailer specializing in extreme sports apparel and accessories.

John Varvatos Enterprises has opened a 3,000-square-foot boutique at the Hard Rock Hotel.

The store features 32-foot video wall and a stage for music and event similar to the one in the New York City Bowery location.

On Oct. 31, the N9NE Group and Palms are holding “Night of the Killer Costumes,” a costume contest offering more than $100,000 in cash and prizes: Rain Nightclub “Best Overall Costumes;” ghostbar “Best Ghoul Costume;” Moon Nightclub “Best Sci-Fi Costume;” and Playboy Club “Best Playboy Inspired Costume.”

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FORK & POUR Food & Beverage Magazine of Las Vegas | October 2009

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FORK & POUR | FOOD & BEVERAGE MAGAZINE OF LAS VEGAS Call 702-220-7955 or e-mail mike@forkandpork.com forkandpour.com

October 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas

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Dining Green in Las Vegas

Mario Batali and Joe Bastianich owners of B&B Hospitality Group recently received a Green Restaurant Association certification for three of its restaurants: B&B Ristorante and Enoteca San Marco at the Venetian, and Carnevino at the Palazzo. B&B Hospitality Group is the first restaurant group in the first LEED building on the Strip to achieve full-on green certified status. Batali and Bastianich use environmentally sustainable practices including recycling and composting, and paper, water and energy conservation.

For more information about these restaurants, visit www.dinegreen.com.

Harrah’s Entertainment announces partnership with Team Earth

Harrah’s Entertainment, the world’s largest provider of branded casino entertainment through operating subsidiaries, recently announced its partnership with Team Earth, which focuses on environmental issues. According to Harrah’s Chairman and Chief Executive Officer Gary Loveman, a key focus of Team Earth is uniting simple, straightforward individual actions to address our planet’s most critical environmental issues. He also stated that Harrah’s Entertainment is proud to join Team Earth not as a single corporate sponsor, but as 80,000 employees working together to make a difference. For more information on Team Earth, visit www.teamearth.com.

Fresh & Easy’s Cathedral City location receives LEED certification

Cathedral City’s Fresh & Easy Neighborhood Market in California recently opened its first LEED Gold Certified store. Fresh & Easy’s Cathedral City store achieved LEED certification for energy use, lighting, water use and other sustainable strategies. Fresh & Easy is a neighborhood store providing fresh, wholesome food at affordable prices. Fresh & Easy has locations in California, Nevada and Arizona. For more information about Fresh & Easy, visit www.freshandeasy.com.

Green Choice Vendors Distribution launches FoodBizSupply.com

Green Choice Vendors Distribution, a wholesale distributor of sustainable products and packaging for food service, launches their online store FoodBizSupply.com. FoodBizSupply.com features more than 300 biodegradable and compostable products made from natural renewable resources. FoodBizSupply.com’s goal is to empower food service operators to reduce waste and make their own businesses more successful in the process. To find out more, visit www.foodbizsupply.com.

Upcoming Las Vegas Green Events: October 7-9, 2009

WaterSmart Innovations Conference and Exposition South Point Hotel and Conference Center For exhibitor information and expo hours, visit www.watersmartinnovations.com For nationwide green events, visit www.greenlodgingnews.com.

Entertainer Tony Sacca ( right) has decided there is room for a theme restaurant showcasing the city’s fabulous history, that he has personally been a part of since April 1981.

The space he’s going to remodel for his new history-themed venture is Neonopolis downtown; once occupied by Jillian’s at Fremont Street and Las Vegas Boulevard. Sacca has produced and hosted the television show “Las Vegas Entertainment Style” and he’ll put his library of celebrity interviews to good use.

With his partner and food manufacturer, bakery owner and internationally known Chef Josette Leblond, they will offer clever theme-style food.

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FORK & POUR Food & Beverage Magazine of Las Vegas | October 2009

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Firefly Kitchen & Bar opens second location at Plaza Hotel & Casino Firefly Kitchen & Bar, a popular tapas restaurant on Paradise Road, opens its second location inside of the dome of the Plaza Hotel & Casino, which features a spectacular view of the Fremont Street Experience.

To celebrate the new edition of Firefly, the restaurant hosted a private VIP party and ribbon cutting ceremony with Mayor Oscar Goodman and media guests.

Firefly offers tapas dishes, appetizers, and entrees, and a full bar. Firefly at the Plaza is open 5 p.m. to midnight seven days a week.

Legalize Cachaca campaign march brings awareness to Las Vegas community

L

eblon Cachaca brought awareness to the Las Vegas community on Sept. 13 with a march, part of a friendly campaign to celebrate Brazil’s independence while lobbying to recognize Cachaça as its own spirit category and not as a Brazilian Rum. “For whatever reason, the U.S. is the only country in the world which makes the Brazilians label their Cachaça as Brazilian Rum,” said Tobin Ellis of Bar Magic of Las Vegas. “Just like Cognac, Champagne, and Tequila, Cachaça has its own unique character, culture, and history, and the Bra-

zilians deserve to have their national spirit recognized by its national name: Cachaça.”

The celebratory march involved stopping at key bars and restaurants for tastings and cocktail. Stops included Carnival Court at Harrah’s, Mojito Bar at Caesars Palace and Rhumbar at the Mirage. Celebrations in Los Angeles, Miami, San Francisco and New York also took place. Marchers got the chance to sign the petition and received a Legalize Cachaça T-Shirt, button and bullhorn.

For more information on the Legalize Cachaca campaign and how you can help, visit www.legalizecachaca.com.

The Sky is the Limit

Dinner in the Sky promises unforgettable dining experience Dinner in the Sky, which has been around in Las Vegas for almost a year, promises guests an unforgettable dining experience.

Dinner in the Sky is an international concept that consists of a 22-person Sky Table complete with professional Sky Chefs who show guests what fine dining is all about. While taking on the chef’s culinary delights, guests can enjoy the spectacular views of the Las Vegas skyline at 160 feet in the air.

Regular flights are $169 and sunset flights are $199. Guests get what they pay for as they receive VIP treatment including a red-carpet cocktail reception with hors d’oeuvres, champagne toast, predinner photo, entrée and dessert.

Dinner in the Sky is available for corporate retreats, cocktail receptions, birthday parties, and other special events, including weddings!

Sit back, relax and enjoy the flight of a lifetime!

For more information call 702-257-7303 or visit www.dinnerintheskylv.com. forkandpour.com

October 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas

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Las Vegas Swings ...

GOLFTEC DELIVERS REAL, SIGNIFICANT IMPROVEMENT IN TEE-TO-GREEN SKILLS

FOR MORE PHOTOS AND ARTICLES, GO TO www.forkandpour.com

G

olfTEC’s 170,000+ clients have one thing in common.

They all started with a 60–75 minute session at a nearby GolfTEC Improvement Center. Many of them saw what’s hurting their game for the very first time. For fifteen years and counting, that’s been true for avid and aspiring golfers alike.

Say goodbye to wondering about your golf game. Do something to bury frustration in the nearest bunker. Meet a PGA or LPGA Professional who stands with you every stroke of the way. Nowhere is golf instruction so focused on personal improvement and lasting on-course results.

Now is your chance to get the facts about your swing, drive, or clubs. After about an hour, you’ll be prepared to make solid investment decisions about your golf game. Your coach will provide a detailed game plan outlining the exact steps standing between you and your golfing goals.

GolfTEC has two locations in Las Vegas – Henderson and South Summerlin. Each location is completely outfitted to help you with every aspect of your game from full swing instruction, short game instruction, and high-tech custom club fitting.

GolfTEC has helped golfers of all ages and skill levels. The only requirement they have is your desire to improve. Each client begins with a 60-75 minute initial session designed to help the student and coach identify the key areas of improvement needed to help prescribe the game plan for the future. At the conclusion of this session the coach will identify the proper improvement plan for you. Improvement plans range from 3 months in length to 2 years in length. GolfTEC is interested in long-term, sustainable improvement, not short-term quick-fix band-aids.

Each improvement plan comes with lessons over the duration of the plan, virtually unlimited practice privileges inside the facility using their state-of-the-art technology, a personal custom club fitting, and more!

If you have any interest in improving your golf game, these are the guys to talk to. Good luck, and play well! GolfTEC… Expect To Improve!

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Serving the Service Industry

Food & Beverage Magazine of Las Vegas

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M W ORE W . F PH O O RK TO A N S /S DP TOR O U I ES R. CO M

The MMA Beat Down

By Tony Galeano

W

elcome Fork & Pour readers! This column is dedicated to the Mixed Martial Arts world both inside and out. I’ll be your guide as we explore the different aspects of fighter life. In the coming articles we will be taking a closer look at fighter training regiments, pre-fight preparation, and the fights themselves. I, myself, being in martial arts for 15 years, have trained with some of the most elite fighters, professors, and masters in the world and can provide an explicit look into fighter life. I hold black belts in five martial arts styles and a Brazilian JiuJitsu instructor. My intent is to provide an in-depth look at this exciting world and to share some intimate details about fighters, both established and up-and-coming. Look for this article in future editions of Fork & Pour magazine!

FOR MORE PHOTOS AND ARTICLES, GO TO www.forkandpour.com 20

FORK & POUR Food & Beverage Magazine of Las Vegas | October 2009

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Food & Beverage Magazine of Las Vegas

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| WHAT’S BREWING

F

By Bob Barnes ootball season in Las Vegas means great deals can be found at area pubs during the games. Fortunately for us, some of our best hop spots are getting in on the pigskin action. At Big Dog’s Brewing Company, during NFL games you can get $3 pints and specials on select appetizers and brats; growler refills are 2 for 1 all day on Sundays; and during the Monday Night Football game the offer is $2 off Big Dog brews, $8 off pitchers, and $2 well drinks. These football deals are available at all three locations: Craig & Rancho, Sahara & Torrey Pines and Nellis & Owens. The Yard House, pouring drafts from 160 taps, will serve select, full-portion appetizers for just half-price during the Monday Night game, and pints of beer, well drinks, house martinis and wine are specially priced from kick-off to the final play. Specifically, beer is priced at $3.50 for domestic pints, $4 for craft and import pints and $4.50 for goblets. The Yard House is at Town Square on Las Vegas Blvd. at the 215 and I-15 freeways.

Local brewers continue to toil, making our lives more pleasant through their beery creations. Matt Marino at Main Street Station’s 777 Brewpub will have his Pumpkin Spice ready in time for Halloween, and a very special Belgian Quad named “Monique” after one of their long time servers who kept bugging him to make one. Dave Pascual at Chicago Brewing is pouring his Hawaiian Honey, a huge beer that weighs in at 12.6% alcohol strength. He’s also rolling out a Belgian-style dubbel and tripel that will also heavily tip the alcohol scale. Dave Otto at Big Dog’s Brewing Co. will tap his Bitches Brew Pumpkin Ale and his Oktoberfest

Lager, and will follow with a Cranberry Ale in time for Thanksgiving dinner.

He’s also brewing up some special brews for a Brewmaster’s Dinner, slated for October 19 at the Draft House, showcasing the culinary skills of Executive Chef Sergio D. Meza.

Joseph James Brewery has received new fermentation tanks, increasing its capacity to over 7,500 barrels a year. It’s going to need them to fill new orders around Las Vegas.

There are now 17 locations in the Vegas Valley offering its brews. In addition to all four locations of Whole Foods Markets and both locations of Khoury’s Fine Wine & Spirits, all Boyd casino properties are now carrying six-packs in their stores. Some of the restaurants and bars now serving Joseph James beers are: the Mt. Charleston Hotel, Pour 24 bar at New York New York, Carmine’s Little Italy on Marks and LBS Burger at Red Rock Station.

The latest hop spot I’ve discovered in Las Vegas is Aces & Ales. A sign on the outside of the building proclaims, ‘Proudly leading the craft beer revolution! Love Beer, Love Life.’

The motto is backed up by a worthy line-up of 14 taps and 20 bottles pouring the likes of Stone Arrogant Bastard, Rogue Hazelnut, Lost Coast 8 Ball Stout, Moylan’s Kilt Lifter Scotch Ale, Unibroue La Fin Du Monde and Dogfish Head 90 Minute IPA. Although the ubiquitous American macros are served, they’re accurately described on the menu as adjunct lagers. I’ve been informed that many of their customers are new converts to full-flavored brews. The pub is decorated with craft beer signage, but also has a rocker feel to it, not surprising since co-owner Keri Kelli is the lead guitarist for Alice Cooper.

For entertainment, there’re pool tables, 11 plasma TV’s, video poker, electronic darts and an assortment of video games. Special beery events occur frequently; recently special tapping parties have been held for the new Sierra Nevada Tripel and for Stone Brewing’s 9-09-09 Vertical Epic Ale. Aces & Ales is located at 3740 S. Nellis, just north of Flamingo. As always, great beer happens in Vegas!

Aces & Ales 3740 S. Nellis Blvd.

Las Vegas, NV 89121 702-436-7600

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FORK & POUR Food & Beverage Magazine of Las Vegas | October 2009

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Laughlin, Nevada – “Exquisite!”

Laughlin Chamber “Amazing!”

“Luscious!” These are just a few of the words you will hear announces date for the describing the Chefs’ Food Fest. The Casino Resort will host this 22nd Annual Chef’s Food Aquarius year’s 22 annual event on October 22, Fest—An extraordinary 2009 at 5:30 p.m. in the Pavilion. The event will be an extraordinary showcase showcase of the best of the talents of the best chefs along Colorado River, featuring up to 16 chefs along the Colorado the booths. The scrumptious venue doubles a fund raiser providing nearly $15,000 River, with a twist! as to Colorado River charities. nd

This year each property will be in competition for “Best Presentation” and “Best Booth Design” and anxious to take home the new ‘Traveling Trophies”. Now, each year the Chefs will be in a major competition to win the Trophies for their property.

Reserve your table today, as this is a sell out venue and tickets won’t last.

This year, tickets are $60 per person or $600 for a table of ten. No one under 21 will be admitted. Please call the Laughlin Chamber of Commerce at 702-298-2214 for more information.

Green River Sake ~ Five Seasons ~ was awarded the Gold Medal at the 9th U.S. National Sake Appr aisal 2009 at The Joy of Sake Event in New York on September 24 Local Distributor - Regency Wines Tel# 889-WINE

| ASIAN-PACIFIC ISLANDS

Top 100 Chinese Restaurants Award – Your Vote Counts

A

By Jan-Ie Low

“The East-West Ambassador”

s we approach the upcoming annual Top 100 Chinese Restaurants in the U.S.A. Awards, featuring top chefs from 50 states and China, one may ask: Who are the Judges? Can I text in my vote? Will Simon Cowell, Randy Jackson, Kara DioGuardi and Paula Abdul, ooops – I mean, Ellen DeGeneres – get a say in this? Well – unfortunately, it’s NOT that dramatic (yet) – but YOUR VOTES do count!

Here’s the breakdown on the voting structure and selection procedure: Once a restaurant is nominated, 40% is based on a mystery diner evaluation, 30% is based on public votes (yes! that means YOU!), 20% is based on other awards and honors won by the restaurant and 10% is by a panel of carefully selected food critics, journalist, and industry experts. There’s truly no mystery in the process, with the exception of the actual mystery diner, of course!

The Top 100 Chinese Restaurants in USA Awards was established in 2004 by the Chinese Restaurant News to create universal excellence in Chinese dining standards. This is the first of its kind of awards that recognizes, cultivates, and preserves the best Chinese cuisine and excellence. The national competition is open to all Chinese restaurants across the country to compete for the coveted awards in areas such as cuisine, décor, service and cleanliness.

Once again, Las Vegans, I invite you to join me to taste and rate our Las Vegas favorites in the next few months as we find out who are truly deserving of the Top 100 awards!

Until next time, eat with passion!

HAWAIIAN ISLES FESTIVAL October 17 and 18 Lake Las Vegas Resort Las Vegas Hawaiian Civic Club **This is in California (but I have to give some love to Chef Martin Yan!):

Oct. 10 -11, 2009 Annual Noodle Festival at Yan Can Restaurant

October is Filipino Heritage Month!

Oct. 10 -11, 2009 Chef Martin Yan and his guest, Master Hand-pull noodle chef Tony Wu will host an Annual Noodle Festival at Yan Can Restaurant www.yancancook.com/Events.htm

Filipino American Heritage Foundation - Nevada GALA NIGHT - Dinner, Dance, Silent Aution, Art Exhibit October 24, Saturday, 6 - 11 PM Treasure Island Hotel and Casino

October 22 - 11:30am Asian Chamber of Commerce Luncheon at Palace Station Hotel Guest Speaker: Pat Mulroy of SNWA

UPCOMING OCTOBER CALENDAR:

PINOY FESTIVAL - Food, Trade Booths, Entertainment October 31, Saturday, 9 a.m. to 5 p.m.

Sammy Davis Jr. Festival Plaza 720 Twin Lakes Drive, Las Vegas, NV 89107

October 28 - 6pm Asian Chamber of Commerce Business Night Minus 5 the Coolest experience in LV in “The Shoppes” in Mandalay Place inside Mandalay Bay Casino

FOR MORE PHOTOS AND ARTICLES, GO TO www.forkandpour.com 24

FORK & POUR Food & Beverage Magazine of Las Vegas | October 2009

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NIGHTLIFE NEWS |

Top 5 Industry Night Parties

By Chanelle Hayes

N

ightlife in Sin City is more than just a weekend thing, as Industry Night takes place during the week.

Industry Night caters to locals with complimentary entry, drink specials, the hottest DJs and celebrity guest appearances. From The Bank Industry Sundays to Worship Thursdays at TAO, Industry Night gives you a reason to look forward to the upcoming week!

Sunday

The Bank Industry Sundays has transcended itself into the premier locals’ spot every Sunday as the club celebrates top Vegas socialites with industry-themed events like the VIP Host Awards and Top 30 under 30. Celebrate the who’s who in the industry with DJ Karma as he spins Top 40 and hip hop hits. The Bank’s upscale décor, lavish VIP tables and party goers make for the perfect end of the week fix!

Other Events: Sunday Funday at Christian Audigier, Sunday School at Body English

Monday

Industry Mondays at JET features DJ David Christian and Neva in the main room. This is the best bet for ladies with a ladies only line ensuring entrance to the club in a timely fashion. At JET Industry Mondays, artists just don’t make appearances; they put on live performances for fans. JET features interactive video display screens and state-of-the-art lighting, making it a party like no other.

Other Events: Industry Night at XS, We Rock Hip Hop at Prive

Tuesday

PURE Industry Tuesdays is a local favorite as the upscale nightclub offers an outdoor deck, VIP Red Room and the expansive main dancefloor, with more than enough room for locals to get their dance on. PURE Industry Tuesdays features DJ Hollywood to keep the party going on all night. Celebrities of all kinds host on Industry Night attracting massive crowds to the nightlife action.

Other events: Blush Industry Tuesdays, Moon Tuesdays

Wednesday

LAX presents Industry Night every Wednesday making it the busiest night of the week. LAX Wednesdays surprises locals each week with special guests. LAX Wednesdays recently held Wayback Wednesdays featuring some of the most memorable TV stars from yesteryear. On LAX Wednesdays, DJ Hollywood delivers an eclectic mix of music for the diverse crowd.

Other Events: Wasted Wednesdays at Wasted Space, Industry Night at Revolution Lounge

Thursday

Worship Thursdays at TAO is where the industry prays as locals pile their way into the Asian-themed nightclub to start their weekend off with a bang. Worship Thursdays is known to be one of the hottest industry nights of the week as it won Best Weekly Party at the Las Vegas Nightlife Awards. Locals get a dose of everything from DJ Five as he spins hip hop, Top 40 and mash-ups.

Other Events: The Affair at Tryst, Industry Night at MIX

FOR MORE PHOTOS AND ARTICLES, GO TO www.forkandpour.com forkandpour.com

October 2009 | FORK & POUR Food & Beverage Magazine of Las Vegas

25

Culinary Excellence Gala

$148 and includes parking permit, meals, taxes and tips. 21 and older. To register, call 702-8953254.

The annual Culinary Excellence Gala, which recognizes restaurant industry professionals, will be held at M Resort on Oct. 1. Awards will be given for Allied Member of the Year, Restaurant Employee of the Year, and Restaurateur of the Year. Festivities begin at 6 p.m. with a cocktail reception. $100 for NvRA members, $150 for non-members. To purchase tickets, visit www. nvrestaurants.com.

Lift Your Spirits Celebration of Libations

Sysco Las Vegas Holiday Showcase

Sysco Las Vegas gets ready for the holiday season with their annual holiday showcase at the JW Marriott Rampart Casino in the Valencia Room on Oct 7 from 3 p.m.-7 p.m. Guests can look forward to holiday items, treats and more. For more information, visit www.syscolv.com.

Chef Les Kincaid’s Progressive Dinner Party

Chef Les Kincaid will host a Progressive Dinner Party at Town Square on Oct. 9. Enjoy unique cuisine at Brio Tuscan Grille, Texas de Brazil, and Tommy Bahamas. Join Chef Les Kincaid on Oct. 6 for the predinner meeting at the UNLV Paradise Campus at 6 p.m. Dinner costs

Lift Your Spirits Celebration of Libations will host its final tasting event at The District on Oct. 17 at 7 p.m. Enjoy international beers and food from local restaurants. A portion of the proceeds will benefit the UNLV William F. Harrah College of Hotel Administration. Tickets are $40 each or $70 for two. For more information, visit www.thedistrictatgvr.com.

Annual Laughlin Chef’s Food Fest

The 22nd Annual Chef’s Food Fest will showcase talents of the best chefs along the Colorado River on Oct. 22 at the Aquarius Casino Resort. Proceeds from the event will go to Colorado River charities.

Tickets are $60 per person. 21 and older. Call 702-298-2214 or visit www.laughlinchamber.com.

Compiled by Chanelle Hayes.

Send upcoming events to chanelle@forkandpour.com.

FORK & POUR

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