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M A G A Z I N E October, 2010
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Las Vegas Food & Beverage Magazine
THE PALAZZO HOSTS THIS YEAR’S EPICUREAN AFFAIR SPONSORED BY THE NEVADA RESTAURANT ASSOCIATION
forkpourmore.com
June 2010 |
FORK & POUR | Food & Beverage Magazine of Las Vegas
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October, 2010
CONTENTS M A G A Z I N E
F E AT U R E S Cover THE PALAZZO HOSTS THIS YEAR’S EPICUREAN AFFAIR
SPONSORED BY THE NEVADA RESTAURANT ASSOCIATION.
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MOVERS AND SHAKERS ROCK N ROLL WINES HELD ITS 5TH ANNUAL WINE AMPLIFIED ON THE BEACH AT MANDALAY BAY. THE PACKED EVENT INCLUDED RESTAURANT ROW FEATURING MANDALAY BAY RESTAURANTS SERVING UP TASTES AND WINE STATIONS THROUGHOUT THE EVENT. THE EPICUREAN AFFAIR THIS YEAR WAS HOSTED AT THE PALAZZO POOLS WITH RECORD NUMBERS IN ATTENDANCE. BEAUTIFUL WEATHER WITH GREAT FOOD AND WINES MADE THIS ONE OF THE BEST EVENTS IN LAS VEGAS ORGANIZED BY THE NEVADA RESTAURANT ASSOCIATION.
Back Cover GET READY AGAIN THIS YEAR FOR GLOBAL GAMING IN
NOVEMBER. THE LARGEST INTERNATIONAL GAMING SHOW IN THE WORLD INCLUDES F&B@G2E WHICH IS THE FOOD & BEVERAGE SECTION THAT CATERS TO THE GAMING INDUSTRY. LOOK FOR US AT BOOTH N-310
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26 3 www.lvfnb.com
IN EVERY ISSUE
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Hot off the Grill Human Resources Insights Food for Thought Brett’s Vegas View What’s Brewing? Your Personal Chef
November 2010 I Las Vegas Food & Beverage Magazine
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Food & Beverage Magazine of Las Vegas 1200 S TORREY PINES SUITE 172
Main: 702-877-5780 www.lvfnb.com
HOT OFF THE GRILL!
M A G A Z I N E
HERE THE EDITOR-INCHIEF AND CREATIVE DIRECTOR COVER YET ANOTHER GREAT EVENT IN LAS VEGAS-FOOD & BEVERAGE CAPITALOF THE WORLD. IT’S TOUGH WORK-BUT SOMEBODY HAS TO DO IT!!!
October 2010
Mike Fryer Editor-in-Cheif Thank you for joining us in this issue of LVFNB.
For any questions, comments or advertising inquiries please email mike@lvfnb.com
Bob Barnes Associate Editor LVBobB@juno.com
HASH HOUSE A GO GO’S JIM REESE WAS RECENTLY AWARDED THE 2010 RESTAURATEUR OF THE YEAR BY THE NEVADA RESTAURANT ASSOCIATION AND NOW HE HAS THREE STORES HERE IN LAS VEGAS.
George Fryer Photographer
george@lvfnb.com
Juanita Aiello Creative Director juanitaa@lvfnb.com
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WE WERE ABLE TO CATCH JIM ENJOYING THE EPICUREAN AFFAIR.
Contributor Jackie Brett
Contributor Les Kincaid
Contributor Juanita Fryer
Contributor Shelley Stepanek
Contributor Chef Brian
Contributor Linda Berstein
Contributor Beth Ellyn Rosenthal
Contributor Jan-le Low
Contributor Tony Tsai
Contributor Linda Duke
Contributor Michael Oshman
Contributor Chef Jet
Contributor Chef Allan Asch
Contributor Lara Baldwin
Contributing Photographer Sani Caliedo
Contributing Photographer Adam Shane
Las Vegas Food & Beverage Magazine I October 2010
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Hot Buttons for Human Resources
HUMAN RESOURES INSIGHTS
BY Linda Bernstein
Linda has provided sound human resources advice and guidance to Fortune 500 companies for over 25 years. She has helped these companies review processes 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 relations and training programs designed for all levels of employees. Phone: 702-326-4040 Email: lindabernstein@cox.net
It is our job in human resources (HR) to respond effectively, and quickly, to the needs and issues of the workforce, regardless of an individual’s position in the organization or the issue. Our quick response helps ensure the employee’s focus on their work and not on their problems. Whether the issue is an employee with health insurance coverage concerns or a supervisor dealing with a compulsively late-arriving staff member, these hot button items are the most common issues that human resources professionals respond to regularly. So how do we define a hot button? They are those issues/matters that most often plague HR and on which we spend the majority of our time working. I refer to them as the HR issues that “keep us employed.” Here are the top five “hot buttons” for human resources professionals as I have experienced them.
Benefits. Employee relations matters. Performance counseling. Poor supervision. Unfair treatment. Benefits. Health insurance concerns are one of the most common problems for HR. Employees come in to see us when coverage is denied, dependents are added/ removed, and claims are not being paid by providers. It is our job to deal with the insurers, providers and administrators on behalf of the individual to clear up errors or misunderstandings by the employee with regards to coverage. Benefits also includes leaves of absences and paid time off (PTO). Today,
HR
Question of the Month 6
most companies provide some type of leave allowance in the event of personal or medical concerns and larger employers (50+ employees) must comply with Federal FMLA (family medical leave act) and administer the eligibility and tracking of approved leaves. PTO or vacation/sick/holiday time is important to everyone and the accurate dissemination of information regarding entitlement and use is our job. Then there are questions on 401K or other savings programs. Concerns about deductions, investments and returns are common with these programs. Along the way is the ongoing matter of enrolling new employees in a timely manner, managing benefits questions, and discontinuing coverage when someone departs the company. Employee relations matters. I define employee relations as all those aspects of the work environment which affect our relations with others at work, with supervisors and within the organization. Employee satisfaction is key to high levels of customer service. However when employees feel abused, unappreciated, harassed or just plain fed up, these feelings are often as a result of ineffective employee relations efforts. A proactive strategy includes developing a solid communication effort, soliciting employee input, and keeping an open door. Performance counseling. It is our role in HR to keep job performance at its peak. We help outline the standards, establish the expectations, and provide the evaluation process and forms. We regularly meet with supervisors and manag-
ers who may be dealing with performance issues and give guidance on how to effectively address then. One of the more effective ways to ensure employee success is with regular performance feedback and solid documentation efforts. When we provide clear expectations, employees can achieve success. Poor Supervision. An area of intense focus for HR is on the issue and impact of poor supervision. When those whom manage others, do it in an ineffective way, the results will be felt throughout the organization. Poor supervision is characterized by behaviors which create a hostile work environment. Some managers are abusive, create negative working environments, and/or show favoritism. The actions of poor supervisors can be costly to the company when their behaviors result in bias, discrimination or unequal treatment. We help to mitigate those liabilities by advising, training and overseeing their decisions and actions. Unfair treatment. When organizations stumble in all of the above areas, they open themselves up for serious liabilities and a lot of headaches. Dissatisfaction breeds contempt, regardless of the level or role in your organization. This dissatisfaction can manifest itself in anger and hostility. When that happens, you may experience claims of biased or prejudicial treatment as well as acts of an unfair or hostile environment. Discrimination is too common in organizations when people are treated unfairly. HR is there to level out the playing field and convey a message of consistency, fairness and respectful treatment.
Next month’s topic: Dealing with a Bully in the Workplace
(Send responses to lindabernstein@cox.net) Have you ever had to work with someone who talks down to others, intimidates those around them, and make the environment a hostile one? If so, you may be dealing with a bully. Workplace bullying can be a nightmare for companies and cost plenty. What steps did you take to control your workplace bully? Explain. (One response will be printed in next month’s column.)
Email responses to lindabernstein@cox.net (One response will be printed in next month’s column).
Las Vegas Food & Beverage Magazine I October 2010
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Signature Chef of Las Vegas
LAS VEGAS CHEF AND SOMMELIER A NEW CLUB created by Chef Jean-David Groff-Daudet (Chef JD) Executive Chef of Garfield’s on the Lake in Summerlin and supported by Fork & Pour – Food & Beverage Magazine of Las Vegas. An invitation-only gathering of Industry Professionals in a relaxed, informal, no-pressure atmosphere. This is THE venue to taste complementary new and different wines, talk with the distributors and winemakers, eat great food, and catch up with other Las Vegas Industry Leaders. Please contact us if interested in joining & attending or any questions… LasVegasChefandSommelier@gmail.com.
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Order Direct 800-457-2857 or request products from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order! Questions? Call Gregg Villarrubia (504) 731-3519 or gvillarrubia@chefpaul.com
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SAVE THE DATES WE ARE GETTING READY FOR A NEW YEAR OF EVENTS Please mark your calendar and look for more information To come your way as the dates get closer September 28th - General Meeting -South Point Hotel October 26th - General Meeting -Oktoberfest at the Hofbrauhaus* November 23rd - College of Southern Nevada December - Christmas Party at The Orleans Hotel and Casino *special pricing Remember you can see all the information about the calendar as well as other pertinent items on our chapter website www.acfchefslasvegas.org 8
Las Vegas Food & Beverage Magazine I October 2010
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FOOD FOR THOUGHT
Simply Tomatoes peaches and apricots, strawberries and peas — none inspires the same cultish devotion as summer tomatoes.
Meaty and succulent, their velvety flesh enclosing a fragrant jelly of golden seeds and dripping with sweet pink juice, summer tomatoes are everything their cold-weather counterparts aren’t, including cheap and abundant.
As you likely know, I recommend buying fresh tomatoes only during the tomato season (July, August, September & October) Other than that buy your tomatoes in a can) preferably imported from San Marzano, Italy). They are fresher and certainly tastier than the stored tomatoes that were picked before they were ripe and then stored or refrigerated month on end…yuck.
In summer, farmers’ markets are rich with them: a dizzying profusion of scarlet beefsteaks, mini red and orange cherries and luminous lumpy heirlooms ranging from mild yellow Striped Germans to tart, intense, mauve-hued Brandywines. Swooning in their midst. Sun-warmed tomatoes, plucked from a vine bent double by the weight of its bounty, are the essence of the sweet flavor of summer. This culinary treasure with its rich, juicy goodness lends itself to countless ways to enjoy its taste.
BY Les Kincaid
* Store tomatoes; stem side down, at room temperature away from direct sunlight and use within a few days. Cold temperatures make the flesh pulpy and destroy the flavor. * Select tomatoes that are richly colored, noticeably fragrant, heavy for their size, and give slightly to palm pressure. * One pound of tomatoes yields about 1 cup of pulp after peeling and seeding. * Ripen tomatoes by putting them with an apple in a paper bag pierced with a few holes. Let stand at room temperature for 2 to 3 days.
Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com or email les@leskincaid.com FOLLOW ME ON FACE & TWITTER www.facebook.com/ leskincaid
................................................................... Of all the produce that tastes amazingly better in season —
Tomato Basil Mozzarella Salad
3 tomatoes cut into 1/2-inchthick slices
8 ounces fresh mozzarella cheese, cut into
1/4-inch-thick slices
1 1/2 tablespoons olive oil 1 1/2 tablespoons lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Garnish: fresh basil sprigs Arrange tomato and cheese alternately on individual serving plates, overlapping edges.
Stir together olive oil and lemon juice; brush over top. Sprinkle with salt
www.twitter.com/ leskincaid
Summertime Tomato Soup
1 tablespoon sweet butter 1/2 cup finely diced onion 1 tablespoon flour 1 pound perfectly ripe tomatoes 1/2 cup water 1 teaspoon sugar 1 teaspoon kosher salt 1/4 teaspoon baking soda 2 cups milk Bits of fresh basil or thyme Heat a large pot on medium high and melt the butter. Add the onion, stir well to coat with fat and let cook for 2 – 3 minutes. Add the flour, let cook for about 1 minute, stirring continuously. Stir in the tomatoes, water and sugar, let cook until heated through, about 5 minutes. (If you like, prepare to this point and refrigerate or freeze. Reheat before proceeding.)
and pepper; cover and chill. Garnish, if desired.
Stir in the salt and soda (don’t worry when the mixture foams up). Add the milk and heat through but do not allow boiling. Serve immediately topped with bits of basil or thyme.
Makes 4 to 6 servings
Yield: 5 cups for 4 servings
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Las Vegas Food & Beverage Magazine I October 2010
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Satisfy Your Imagination
Imagine ... an Elegant Evening
of Unforgettable Gourmet Tastes Featuring Twenty of the Finest Chefs in Las Vegas
Saturday, October 16, 2010 Palms Casino Resort Ballroom Festivities begin at 5:30 p.m.
Sponsored By: Platinum Bernard K. Passman Galleries Gold Bank of America G Creative Advertising Nevada State Bank NV Energy Wells Fargo Southern Wine & Spirits Television Sponsor
Tickets:
Register Online at: SignatureChefsLV.com or call 702.732.9255 Ext. 224
Event Chairman John Sawdon
SH Architecture
Host Chef Kerry Simon
Simon Restaurant
Brett’s BY
Show, Attraction, Hotel and Dining News
Cher will end her three-year residency at The Colosseum at Caesars Palace with final performances running Jan. 11-Feb. 5, 2011. The dance crew Jabbawockeez with its expressionless white masks and white gloves is returning to Las Vegas with their groundbreaking show “MÜS.I.C.” at the Monte Carlo beginning Oct. 7. Legendary icon Diana Ross is bringing her “More Today Than Yesterday” tour to The Colosseum at Caesars Palace, Nov. 12 - 13.
Louie Anderson has begun his new show “Louie Anderson LOL ;)” at Palace Station and when he’s traveling, his favorite comedians fill in. Sharp-tongued comedian Vinnie Favorito has had his Flamingo contract extended six additional years through 2017 in Bugsy’s Cabaret. “Nunsense,” the successful East Coast musical comedy, has opened in the Shimmer Room at the Las Vegas Hilton. After a six-year run at the Tropicana, master illusionist Dirk Arthur has unveiled his new hour show at O’Sheas Casino. “Dirk Arthur’s Wild Magic” includes exotic cats. The Sahara opened “Striptease The Show,” a sexy 11 p.m. topless revue. One of the show’s four headliners is host Taya Parker, the 2009 Penthouse Pet of The Year and winner of VH1’s Brett Michaels’ “Rock Of Love.” Harrah’s comedy-magician Mac King, currently celebrating his show’s 10th anniversary, has extended his afternoon headlining contract five more years through 2015. “American Superstars” at the Stratosphere has a new lineup featuring Autumn Belanger as Lady Gaga, Katie Dix as Carrie Underwood, and returning talent Johnny Potash as Charlie Daniels. “Greg London’s ICONS” show in the Mardi Gras Showroom at the Riviera has changed 12
its name to “Greg London – Impressions That Rock!” and added Monday nights to the show schedule. In celebration of its 11th anniversary, “Fantasy” at the Luxor is revealing 17 scenes, brand new choreography, special guest performers and beautiful vocalist Lorena Peril.
Playboy’s Miss October 2010 Playmate Claire Sinclair will be a guest star in MGM Grand’s “Crazy Horse Paris,” Oct. 21-28. At age 19, Sinclair becomes the youngest guest star in the show’s history. After 31 years, the Liberace Museum will close on Sunday, Oct. 17. The memorabilia will be maintained and a national touring exhibit is planned. For Halloween season, Jason Egan is transforming the 13th floor at Circus Circus into a tour starting Oct. 1. Guests board a haunted elevator to the 13th floor for a 13-minute tour through 13 rooms. Hours are 2 – 10 p.m. and admission is 13, visit www.circuscircus/hauntedtour. The Cloud Nine Balloon tethered helium balloon ride on the Strip across from Mandalay Bay was re-launched last month. Dolce Hotels and Resorts will rebrand and manage the former Ritz-Carlton® at Lake Las Vegas that closed in May 2010 and open the new property in the first quarter of 2011. The Plaza Hotel downtown will close 1,000 hotel rooms for remodeling while keeping open the restaurants and showroom, where pro-
Las Vegas Food & Beverage Magazine I October 2010
ducer Dick Feeney has signed a three-year contract for “The Rat Pack Is Back!” The 2,995-room Cosmopolitan of Las Vegas opening on the Strip in December has made a deal with Marriott International to market the $3.9 billion resort as part of the international lodging chain’s Autograph Collection. Harrah’s Entertainment now offers guests all-day, unlimited access to dine at seven different resort buffet restaurants with the 24-hour Buffet of Buffets pass. The Tropicana Las Vegas is continuing its remodel into a South Beach-style resort. Newly unveiled is the Biscayne steak, seafood and wine restaurant and on Nov. 15, Café Nikki will open for breakfast, lunch and dinner. Three new places opened in the Fremont East entertainment district: Vanguard Lounge, a night spot for nearly 800 patrons, Azul Tequila, and Maharaja Hookah Café, which won’t serve liquor. Hash House A Go Go after five years in business will open its newest location inside the M Resort on Oct. 7.
Hofbräuhaus Las Vegas is celebrating Oktoberfest every Saturday through October and having special guests attend. www.lvfnb.com
Chinaco Tequila
A Benchmark Tequila Authentically Mexican, Chinaco Tequila embodies Mexico like no other tequila can – three generations of family tradition go into producing the finest artisanal tequila possible. Chinaco was the first and is still the only tequila distillery in Tamaulipas, one of only five Mexican states that can legally produce tequila. As the original ultra-premium tequila introduced to the U.S. in 1983, Chinaco revolutionized the industry with a fiery passion that recalls its warrior heritage. Chinaco Tequila is named for the Chinacos, the band of warriors who tirelessly defended Mexico during both the War of Reform and the French Intervention in the mid-1800s. The Chinacos were led by General Manuel González, and the General’s great-grandsons proudly carry on the family’s renowned tequila-making traditions on the land the General acquired.
Tequila is a Denomination of Origin spirit. To be classified as tequila, the product must be made from at least 51% blue agave. Premium tequilas, like Chinaco, are made with 100% blue agave and bottled only in Mexico. Most tequilas are produced in the state of Jalisco, whereas Chinaco is produced in Tamaulipas. This distinct regionality, coupled with a handcrafted formula that has been used for generations, gives Chinaco its one of a kind aromatic, textural and flavor profile. Adding to the quality is the fact that Chinaco tequilas are double-distilled to achieve their exceptionally smooth and legendary flavor.
Three premium varieties are produced by Chinaco:
Chinaco Blanco is distinguished by its fresh 100% agave taste. Blanco is bottled within five days after distillation for a remarkably fresh, clean taste that’s perfect for sipping, making premium margaritas or adding to mixed drinks. Pristinely clear, Chinaco Blanco has a lovely bouquet of pear, quince, dill and lime, tinged with aloe. It’s very clean, smooth, fresh and bright on the palate, with exceptional depth and balance, followed by a smooth, long, lingering finish.
The enticing Chinaco Añejo is aged for thirty months in a similar mix of barrels as Chinaco Reposado, along with some American bourbon casks, ensuring its consistent smoothness and character. The result is a remarkably smooth and rich complexity that is to be savored like a fine cognac. Rich golden amber, Chinaco Añejo has subtle aromas of pear, wild flowers, vanilla, smoke and baked apple, edged with papaya and mango. The flavors are very rich and complex, with exceptional depth, balance and style, ending in a luscious, spicy, smoky finish.
Chinaco has garnered numerous prestigious spirits awards and accolades from renowned publications that review tequila. Included in its long list of accolades are two Sante Gold Star awards, three gold awards at the San Francisco World Spirits Competition, and high recommendations from Forbes, the New York Times, Bon Appétit, Wine Enthusiast, Esquire, Spirit Journal, Nightclub & Bar Magazine, Wine & Spirits Magazine and the Robb Report.
For more information, visit www.chinacotequila.com. www.lvfnb.com
Chinaco is produced in Tamaulipas while most others are from Jalisco. Taste the difference. Taste Chinaco.
Imported by Preiss Imports, San Diego, CA Chinaco Tequila (40% ABV). Enjoy Responsibly.
Chinaco Reposado is one of the rare tequilas to be aged for eleven months in white oak barrels from France and England, some of which were used at one time for aging Scotch, that are now over 35 years old and impart a gentle woody character. This tequila mixes beautifully, but also stands proudly on its own. Golden light amber, Chinaco Reposado has a generous nose of citrus zest, peach and apple, hinting of dill and quince. Clean, fresh flavors carry through on the palate, with full depth and balance, capped by a medium-long, lingering, fruity, spicy finish.
www.chinacotequila.com
October 2010 I Las Vegas Food & Beverage Magazine
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Restaurant Review
Biscayne
BY Shelley Stepanek
The Tropicana has done it again! With all the beautiful renovations throughout the whole property, the Tropicana has also opened one extraordinary new restaurant. Biscayne, located on the 2nd floor, is a premium steakhouse. Going along with the new theme of casual elegance at the Tropicana, it has an island flair, bringing in all kinds of new taste experiences with its seafood and wine. Light and tropical is definitely the atmosphere and feel in this airy restaurant. Set the mood for a funfilled evening. Why not start out with a Cheese Fondue, along with Chimichurri Hummus for dipping. With Kobe Beef Sliders, Griddled Crab Cakes, Lamb Eggplant Tacos, or Conch Fritters for starters, you will enjoy the pairings that can be had with some of the signature cocktails. A Canepagne, made with Cruzan single barrel, champagne, and bitters or a Dr. Sylvius Martini made with Absolute vodka, Cointreau, lychee, and fresh lemon. Let the wine steward fix you a Daiquiri Floridita, with 10-cane run. Or try any
of the wines in the 200 bottle list from around the world. Chef George Bargisen wants you to try a main course of Banana Leaf Wrapped Mahi Mahi, with tropical succotash, or the XXL Kobe Burger. Maybe the Oven Roasted Halibut with Passion Fruit Coquito or the Wild Atlantic Salmon with chipotle pineapple yogurt sauce. Huge portions, great taste, and superb service. For a wrap up, let Pastry Chef Meegan Lancaster fix something exotic from her extended dessert menu. If you really have a feel for something a little heavier, directly across the entrance is Bacio Pasta and Vino. All the regulars, with linguini, rigatoni and zita are on the menu, and you can also opt for Sea Bass with artichoke hearts, tomatoes, fennel, roasted potatoes and crispy prosciutto and a lemon butter sauce. Try the Cannolis, or the Shrimp Scampi and you will be back for more.
For reservations call 702-739-2376.
Open Thursday thru Monday from 5:00 p.m. -11 p.m. Located in the Tropicana Hotel at 3801 Las Vegas Blvd. 14
Las Vegas Food & Beverage Magazine I October 2010
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www.greenriversake.com
The company opened for business in 2002 with original partners and longtime friends Jeff Wagner and Eric Junker, who first met as underage UCLA classmates attempting to smuggle a keg of beer into an oncampus party. Managing partner Wagner came to the venture from the record industry, where he was head of publicity at a variety of major labels before moving on to revitalize the Hard Rock Café brand as Vice President of Worldwide Marketing. He then managed the opening of the Hard Rock Hotel & Casino in Las Vegas with a gala event that drew a worldwide media presence. Wagner was in charge of all marketing, advertising, publicity, and promotion for the venue, which has since become one of the most successful resort destinations in the world. Partner, Junker, the Agency’s Creative Director, is a veteran artist and designer who has run his own studio, showcased his work in major museums and galleries, and instructed courses at several universities. He has provided creative services for several major Hollywood studios including Disney, Warner Bros., Paramount, and New Line. The Agency consists of 20 full-time associates as well as a number of independent specialists, including an experienced TV producer and a web development partner.
Chef Todd Williams Named Assistant Executive Chef for Caesars Palace where he met Chef Ogden’s son, Chef Bryan Ogden. Shortly after graduation, they began developing and creating the restaurant Bradley Ogden is today. In 2001, he opened Chef Ogden’s Parcel 104 in Santa Clara, Calif. Chef Williams is originally from Los Angeles where he spent summers on his grandparents’ fam. He recalls waking up early to help tend to the fields with picked ingredients later being incorporated into meals. His farm experiences and cooking with his grandmother have served as his inspiration for becoming a chef. “We are proud to be part of Chef Williams’ evolution to the next level of his career,” says William Becker, vice president of food and beverage, Caesars Palace. “He has been an integral component to the success of Bradley Ogden and with that and his incredible cooking skills and techniques, we’re looking forward to Chef Williams taking that skillset throughout our restaurants and dining experiences.”
ABOUT CAESARS PALACE Caesars Palace is the world’s best known
resort-casino, celebrating the grandeur that LAS VEGAS (Oct. 2010) – Chef Todd Williams is now assistant executive chef for Caesars Palace in Las Vegas. In his new role, Chef Williams will oversee the preparation of all menus throughout the property’s dining collection. He will also be charged with properly setting up all kitchens, buffets, banquets and more. Prior to this appointment, Chef Williams served as Chef de Cuisine for Bradley Ogden, opening the popular restaurant in 2003. During those years, he watched the restaurant become one of the top rated in Las Vegas, which included winning the 2004 James Beard Foundation award for “Best New Restaurant.” Overall, he has been with Chef Ogden for nearly 10 years. He came to know the Ogden family while attending the Culinary Institute of America in NewYork
was Rome, in an 85-acre destination location that sets the standard for entertainment, dining
and luxury. Reigning at the heart of the Las Vegas Strip, Caesars Palace ranks among the world’s top luxury resorts known for its originality and beauty. The resort features 3,300 hotel guest rooms and suites, 23 diverse
restaurants and cafes, five-acre Garden of the Gods pools and gardens, 50,000 square foot Qua Baths & Spa and 300,000 square feet of
premium meeting and convention space. The
4,300-seat Colosseum sits just steps from
celebrity chef restaurants and the acclaimed Forum Shops at Caesars. The resort spotlights world class entertainers such as Cher, and Jerry
Seinfeld, and returning March 15, 2011, Celine
Dion. Find Caesars Palace on Facebook at
http://www.facebook.com/caesarspalacelv and follow
http://www.twitter.com/caesarspalace
(@caesarspalace). 16
Las Vegas Food & Beverage Magazine I October 2010
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WHAT’S COOKING BY Bob Barnes
Party Bar Central McFadden’s Restaurant and Saloon at the Rio is pulling out all the stops to hold reign as the ultimate party bar. Daily specials and daily events are proving to be a magnet to locals and tourists looking for a rollicking rowdy fun time. A daily happy hour from 4-6 offers half off on appetizers, $2 domestic beers, $3 bottled beer, $4 Irish taps and $3 mixed drinks, but the real party gets rocking after 10, with deals from 10 to midnight on various theme nights: Thursday is Ladies Night, with the hour from 10 to 11 free drinks and $1 after that; the 3rd Saturday and the last Friday of the month locals drink for free; and every Friday and Saturday an all you can drink wristband is $10 for ladies and $20 for men. All the time specials include 25% off the tab for teachers and Harrah’s employees and $1 beer for locals on Wednesdays. It’s ridiculously easy to score your first free drink. During the Masquerade in the Sky shows, the staff passes out free drink coupons, or you can redeem a losing sports bet ticket or sing a song during Karaoke Tuesday nights. Your main entertainment could be watching the patrons reliving their college days in a frat house atmosphere, but there’s also live bands on Monday, Wednesday and Friday nights, and events such as a girl-on-girl kissing contest, a half way to St. Patrick’s Day party and B List Celebrity Nights, where you can mingle with the likes of Steve-O, Vanilla Ice, Ryan Leslie (MTV Real World), Saved by the Bell’s Mr. Belding, and Playboy playmates and porn stars. General Manager Tim McEvilly hails from Troy, NY and has worked in the food and beverage industry since he was in junior high. Tim graduated from the University of Rochester in 2006, earning a degree in psychology, but felt himself drawn back to the industry where his heart resides, and has been captaining the Las Vegas M c F a d d e n ’s since it opened three years ago. Tim is a handson manager, not afraid to throw himself into the mix when extra hands are needed; it’s not uncommon to find Tim pitching in as bartender, busser, server or chef. Tim said, “I’m a regular kind of guy and like that our customers are regular people. And, McFadden’s allows me the freedom to be creative.” Tim and Executive Chef Jay Ensman, a Las Vegas Le Cordon Bleu graduate, designed the menu together. Irish favorites include Shepard’s Pie (slow cooked ground beef with carrots, peas, corn, gravy and topped with mashed potatoes and cheddar), Fish and Chips (beer-battered cod served with Baltimore fries-seasoned with Old Bay seasoning) and Irish Bangers (Irish pork sausage served over the top of potatoes mashed with bacon, green onions, and topped with brown gravy). Other signature items are a choice of 11 different chicken wings, the most popular of which is the www.lvfnb.com
Hot N Spicy Garlic; 11 variations of burgers, 13 sandwiches (including Tim’s invention-“Let It Bob Barnes is a Ride Rib-eye,” served native Las Vegan and open faced on a mini associate editor of baguette with fried egg, Las Vegas Food & sautéed onions, peppers Beverage Magazine. and choice of cheese); and an array of 10 soups and salads, He welcomes your such as the Mandarin Ginger Chicken Salad-sweet mandarin inquiries. ginger dressing topped with mandarin oranges, tomatoes, cucumber, grilled chicken, red onion and sesame seeds. All of the items come in generous portions and the price point Email: hovers slightly above or below $10. LVBobB@juno.com A unique feature of the pub is the Man’s Cave, a private area with comfortable furnishings of couches, coffee table, beer pong, PS3, three TV’s, darts and a coffee table to make you feel at home. For $500 you can rent out the space, which comes with a full keg of beer, chips, pretzels, nuts, and 100 chicken wings. Sounds like a great option for a bachelor or bachelorette party. McFadden’s serves as a lively spot to cheer on your favorite college or NFL team. There are 16 TV’s throughout the pub making virtually any seat a good viewing location, and several more specials are offered during the games. Monday night offers some of the best deals: $1 Sliders and 25cent wings during the game, plus every Coors bucket or draft you order comes with an entry to win a pair of tickets to the 2011 Super Bowl. McFadden’s is the only bar in Las Vegas giving away tickets to the big game. As for the beer, there are 24 taps offering U.K. imports such as Guinness, Harp and Bass, along with U.S. micros and domestic brands, or try Tim’s favorite, the “Chocolate Covered Cherry,” a mix of Guinness with Sam Adams Cherry Wheat. A cool feature is a pour-your-own station with two metered tap handles, enabling patrons to refill whenever they are ready for more. McFadden’s seems to have figured out how to make locals wanting to have a stimulating, casual, fun time feel at home, with reasonable prices and an abundance of deals that are a welcome relief to anyone dealing with today’s economic times. The Masquerade Village parking garage provides for easy access parking, and the Rio’s location places it a stone’s throw from the I-15 Flamingo exit. McFadden’s opens at 4 p.m. Monday-Friday and at 10 a.m. on weekends during football season for early games, and stays open until 2 a.m. (or later if the party is still going strong). October 2010 I Las Vegas Food & Beverage Magazine
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5th Annual
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Las Vegas Food & Beverage Magazine I October 2010
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UPCOMING EVENTS November Event The Southen Nevada Japanese Teacher’s Association presents 6th Annual Japanese Speech Contest Saturday, November 14, 2009 @ Legacy High School 150 W. Deer Springs Way, North Las Vegas, 89084 Students of all ages and levels from around the Valley will prepare and present speeches in Japanese.
JASN MISSION STATEMENT Enhancing understanding of Japan, its people, culture, politics and economics in Nevada. Advancing awareness of Nevada in Japan and within the Japanese community abroad. Creating opportunities for meaningful interaction between Nevadans and Japanese. Educating Nevadans on important issues that impact the U.S. – Japan relationship. Providing support for expatriate Japanese residing in Nevada. 20
On October 2nd, JASN held a family-oriented mixer at Sega
EMPEROR LEVEL
GameWorks, located on the Las Vegas Strip (in the same building as the M&M Store). This was the first time JASN had hosted an event on the Strip, and it was the first time JASN
SHOGUN LEVEL
had held an event for families at a venue like GameWorks.
Any trepidation organizers had about the event was soon put to
rest by the fun and friendly GameWorks staff. GameWorks had
set aside a huge play and dining area for our group. There were three pool tables, a shuffleboard table, and good old skeeball
games. College football games played on the plentiful TV’s, and we had our own friendly bartender at our own friendly dedicated bar.
As anyone who has put on an event involving food knows -- the quality makes or breaks the event. GameWorks’ food exceeded all expectations. From perfectly seasoned chicken
DAIMYO LEVEL
wings to nicely done potato skins to delicious cookies and chocolate-dipped strawberries, the food was excellent.
GameWorks literally has something for everyone. Kids of
all ages could run around the facility playing video games, while those who preferred to play pool, talk, and enjoy a cold
SAMURAI LEVEL
beverage had their very own sports lounge to enjoy. The
adjacent area comes equipped with a PA setup, allowing us to make announcements and give away raffle prizes at the end.
For anyone planning a year-end party, I would highly recommend Sega GameWorks. The staff is accommodating
and willing to work with customers on price points. Your group or office is guaranteed to have a great time!
Become a JASN Member Today! Call us at (702) 818-3781
Las Vegas Food & Beverage Magazine I October 2010
www.lvfnb.com
O
WHAT’S BREWING
n September 17, Ventano’s Italian Grill & Restaurant hosted its first beer dinner to celebrate the beginning of Oktoberfest. I would wager that the first thing that pops into your head when thinking of Oktoberfest would not be your favorite Italian restaurant, but that’s exactly where over 80 of Ventano’s customers chose to congregate. General Manager Michael Monguillot put us all at ease, saying, “Don’t worry because we’re an Italian restaurant; we can handle it.” And handle it they did. To help set the tone, Michael and his girlfriend Monika were attired in lederhosen and dirndl (fortunately Monika wore the dirndl) and German music played in the background. The dinner certainly had an international flair to it with an Italy/France/Philippines/U.S./ Belgium/Germany connection: held at an Italian restaurant, that’s owned by a Frenchman, with a chef who is from the Philippines, serving beers of Colorado’s Belgian-inspired New Belgium Brewing, paired with a menu featuring traditional German cuisine. Ventano’s owner Arnauld Briand began the evening with what easily could have passed for a standup comedy routine and had everyone in stitches. On a sober note, he cautioned against anyone driving if they imbibed too much, and promised that someone from the restaurant would do the driving if needed. On hand to talk about the beer was New Belgium Rep. Ben Barrett, who described each of the five beers served, and educated us about the history of the brewery and the green aspects of the company. New Belgium began producing beer in 1991, is employee owned and is now the third largest craft brewery in the U.S. Green aspects include wind power, solar panels and the fact that 1% of gross proceeds are donated to environmental causes. First up was New Belgium’s flagship beer, Fat Tire, which accounts for 65% of the brewery’s sales. This biscuit malt, toasty beer falls smack in the middle between light and heavy beers and went well with fresh-baked Bavarian Pretzels served with Thomy, a very flavorful imported German mustard. A savory Kartoffel Suppe (potato soup) with Gebratener Lauche (roasted leeks) blended nicely with the spiciness of Mothership Wit, which is fortified with orange peel, clove and coriander and brewed
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with all organic ingredients. This brew is BY Bob Barnes named for the New Belgium employees’ nickname for the brewery. Black Forest Ham and Swiss was sandwiched between seedless rye and matched with Hoptober, a moderately hoppy golden ale brewed with five different hops and four malts. My favorite course featured the Abbey Ale, a big bold Belgian dubbel weighing in at 7% alcohol, complimented with Bob Barnes is a Bratwurst and Sauerkraut. This was posnative Las Vegan and sibly the best bratwurst I had ever sampled, associate editor of and if I didn’t know any better I would have Las Vegas Food & sworn I was dining in a German restaurant. Beverage Magazine. A hearty course of Wienerschnitzel (veal He welcomes your cutlet) with red cabbage and potato salad inquiries. was matched with the 1554 Enlightened Black Ale, which although an ale, tastes similar to the German Schwartzbier Email: dark lager style. LVBobB@juno.com The dinner was capped off with a surprise course of apple strudel and a raffle of prizes provided by Ben with New Belgium t-shirts and beer; and a parting gift of a New Belgium logo-ed goblet was provided to all guests. The success of this event has encouraged Ventano’s to forge ahead with more beer dinners. Their next dinner is scheduled for November 12, featuring beers of Sam Adams. To prepare, Michael is visiting the brewery in October. Tenaya Creek’s new bottling line is expected to be operational by October 1. Initially, two beers will be rolled out in 22 oz. bottles, the Hop Ride India Pale Ale and the Calico Brown (formerly the Nut Brown Ale). Both are adorned with colorful labels depicting local natural landscapes and wildlife of Southern Nevada, with a mountain bike and rattler at Bootleg Canyon for the Hop Ride and a hawk and the red sandstone of Calico Basin on the Calico Brown label. Look for them at major liquor store outlets in Southern Nevada and at the Tenaya Creek brewery. Southern Nevada brewers are hard at work making sure we can enjoy the beautiful fall weather with a beer in hand. Todd Cook at Boulder Dam Brewing has Blackjack Stout, an Irish stout conditioned with bourbon barrel oak, and his Oktoberfest Marzen, modeled after the Oktoberfest beers of Munich. On October 30, the 3rd Annual Bolder Damn Halloween Bash will feature live music, costume contests, raffles, prizes and drink specials. By the way, the name of this event is not misspelled, but reflects the type of party you can expect. Anthony Gibson and Tim Etter at Tenaya Creek will tap their Monsoon Double IPA, which is dry hopped with Tim’s homegrown hops that he cultivates in his backyard. Jon Christiansen at Joseph James Brewing will release the 9.2% Oaked Red Fox, a version of the brewery’s regular Russian Imperial Stout that’s been aging in bourbon barrels for six months. As always, great beer happens in Vegas!
Las Vegas Food & Beverage Magazine I October 2010
www.lvfnb.com
2010
Epicurean Affair
Epicurean Affair-An Affair to Remember The 20th annual Epicurean Affair, presented by the Nevada Restaurant Association, was held on Sept. 9 at the Palazzo Resort-Hotel-Casino. A gorgeous summer evening was matched by the enchanting multi-leveled Palazzo Pools, with its stunning fountains and lush surroundings. Nearly 75 of Las Vegas’s finest restaurants were showcased, as the city’s world-class chefs served up bites of savory small plates and succulent cocktails. A sampling of the event’s dishes included Black Miso Cod from Nobu; mini-cupcakes from the Cupcakery; Dungeness Crab Cocktail from Morels French Steakhouse; MapleGlazed Pork Belly from Cut; Kobe Carpaccio from Jasmine’s; and Seared Ahi Tuna from Marche Bacchus French Bistro & Wine Market. Cocktails, beer, wine and champagne were provided by Southern Wine & Spirits and Wirtz Beverage of Nevada. This event unofficially attracted some 1,500 attendees, with proceeds going to benefit the educational and scholarship programs of the Nevada Restaurant Association.
www.lvfnb.com
October 2010 I Las Vegas Food & Beverage Magazine
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Your Personal Chef BY Chef Brian
Over the last several months I have written about many different styles of cuisine and have shown you many photos of food creations I have presented. This article will be dedicated toward Asian-style Baby Back Ribs and a few accompaniment dishes which compliment the entree. This style may be my favorite way to prepare and enjoy Baby Back Ribs. Please view the photos carefully, as there are several ingredients and important steps to take which won’t all fit in this article...yet, if you have any questions, as always, please write me and I will answer all inquiries in a timely fashion. I am a Personal chef with over 22 years experience in the Food & Beverage industry. This includes restaurants, catering, F&B consulting, and of course Personal Chef Services. My website is http://chefbrian310.tripod.com. On my website you can view past menus and photos. If you have questions or want a quote, please feel free to write me at chefbrian310@yahoo.com.
The First course is the Salad Course, which consists of my famous SESAME-GINGER
dressing over mixed baby greens, pickled thin-sliced fennel and cucumbers, and “on the spoons” are two Crispy Crab Cake Tartlettes.
The Second Course is the Entree Course; it consists of slow cooked Pork Baby Back Ribs
which are glazed with a Plum-Sake-Hoisin Sauce, Fried Lemongrass Brown Rice with minced zucchini, red peppers, shiitake mushrooms, green onions and soy sauce. Accompanied side dish is Sauteed Edamame Soy Beans and Baby Bok Choy.
The Third Course is the Dessert Course. It is a Japanese version of Cookies & Ice Cream. To start the dish, I infused hibiscus flowers and raspberries to create a delicate sauce to accompany Mochi and Cookies. This Mochi is a Japanese Green Tea version of the ice cream Bon-bon; it is comprised of a strong green tea ice cream wrapped in a thin sheet of rice paper pastry. Under each Mochi Ice Cream portion is a soft Jasmine-Green Tea Chocolate Chip Cookie. The combination of these three components is truly joyful. These ribs were prepared in a method I like to use when I do most any style of ribs. The process is dry-rubbing the ribs and slow cooking them in the oven with moisture, then when done apply a coating of sauce or glaze and grill to desired temperature. To start the ribs, create a nice well-spiced Asian flavored dry rub. The ration I use for a dry rub consists of 15% brown sugar, 10% salt, 5% spicy chile like cayenne and the rest savory herbs and spices. Here I use a good amount of Chinese 5 Spice; it can be very over-powering, so taste as you go to get a good balance. Be sure to hit all the flavor profiles. You want the meat to attain like sesame, garlic powder, onion powder, white pepper, black pepper, celery seeds and ground fennel seed.... Once the ration of flavors are to your liking, lightly coat the ribs with a bit of toasted sesame oil, then sprinkle the dryrub mixture liberally into the full racks of ribs. Be sure to wear latex gloves. Let the ribs marinate several hours or over-night covered in the refrigerator. 24
When it comes time to roast the ribs, wrap each full rack in a heavy-foil package, making a pouch and sealing the foil at the top. Be sure to leave a good amount of space between the foil and the meat so it steams properly. Place the wrapped ribs on a sheet pan and open the foil lip carefully and pour a 12 oz. bottle of beer into the package and re-seal the foil. Bake “low & slow” at 225255 degrees for about 3 ½ to 4 hours till the meat is fork tender and almost ready to fall off the bones. Pull from the oven, open the pouch and let them completely cool before glazing and grilling. Use the beer remaining in the foil to thin-out and complete the sauce. The glaze or sauce I used consisted of fresh puree of black plums, ginger, sesame oil, seasoned rice wine vinegar, lemongrass, garlic, shallots, corn starch, honey, sake, hoisin sauce and the dripping from the beer cooked in the ribs.
Las Vegas Food & Beverage Magazine I October 2010
If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com. Please also view my website at http://chefbrian310.tripod.com www.lvfnb.com
How Real Businesses are Benefiting from Nutrition Facts Chances are, by now you have heard about the recently passed national menu labeling law. Within all of the complicated and controversial new laws written in the US Health Care Reform Bill lies the first menu labeling regulation to ever be passed on a national level. The law will affect all chain restaurants in the country with 20 or more locations, and will preempt all state and local menu labeling laws. Opposition from the restaurant industry to menu labeling as a general notion has long been loud and clear: the industry does not want to be more heavily regulated; especially if it means expenses for restaurant operators and a potential for lost business should high calorie counts shock the consumer. Yet as results come in from early adopters of menu labeling practices, the effects are surprising and often profitable for the business’ bottom line. In fact, case studies are showing that consumer demand, rather than any labeling law, has increasingly become the influencing factor when assessing the trend of transparent menus. When three out of four adults are trying to eat healthier when dining out*, and 60% of diners say that nutrition determines where they eat**, the connection is obvious: you can increase your bottom line with nutrition information. In one of the more compelling cases of a chain affected by menu labeling laws, international bakery and cafe Le Pain Quotidien was required to post calorie counts on their menus. Before they started posting calories, their number-one selling menu item was the Grilled Chicken and Smoked Mozzarella open-faced sandwich, which, coming in at 690 calories, sells for $10.25. Yet after they started posting calories, the Smoked Salmon Tartine quickly jumped to the top. Unsurprisingly, the tartine contained only 350 calories. Perhaps more surprising was the selling price of $13.95, a difference of almost four dollars attributed to calorie disclosure. “What we noticed was the lower the calories, the greater the sales,” said Jack Moran, Le Pain Quotiden’s VP of brand and food and beverage. But you don’t need to research case studies to notice a trend. Log on to the consumer review site Yelp, which currently has 32 million active users, and read www.lvfnb.com
BY Lara Baldwin
some reviews for restaurants that provide nutrition information. Here’s a sample of what you’ll find: Matt H. (reviewing a burrito chain): “The only reason I finally ended up going here was because they put their nutritional info online.” Alexis B. (reviewing a soup chain): “(I only gave them) One extra star because they have all the nutritional info on their website. Not everyone has that and it’s nice and pretty much the only reason I tried (the restaurant).” Chelsea B. (reviewing a soup and sandwich chain): “Extra star for consistency in quality and nutritional info online.” When Yelp members rely so heavily on reviews and star ratings, reviews like this can only mean positive impacts for these restaurants. And while the reviews are abundant, the numbers speak for themselves: according to the University of Missouri, consumers will pay up to $2 more for a menu item they believe to be healthy (or in the case of Le Pain Quotidien, almost $4 more). One might argue that providing nutrition information gives restaurant operators a competitive edge. Yet when the diners are talking, they’re talking about nutrition information, so I would go one step further and say that while providing nutrition information is indeed advantageous, it is also possibly the ultimate marketing tool of the moment.
Lara Baldwin is FoodCALC’s Brand Marketing Coordinator and the popular blogging personality behind Dining By Numbers. After completing a Bachelor of Arts in Political Science from the University of California at Irvine, Lara lived abroad and worked at the local government level while nurturing a passionate interest in culinary arts and public health. Lara is a Certified Nutrition & Wellness Consultant and a recognized contributor to the online healthy living community. Her specialties include social media marketing and building online communities.
*National Restaurant Association **Restaurants & Institutions
FoodCALC MISSION Our mission is to provide the food industry with solutions for meeting the increasing consumer demand for accessible nutrition information in connection with the urgent national need for healthy dietary choices. By pioneering the use of technology in the food industry, we want to become the company best known for changing the way food professionals get their nutrition analysis. October 2010 I Las Vegas Food & Beverage Magazine
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LAUGHLIN UPCOMING EVENTS 23RD ANNUAL CHEF’S FOOD FEST
2009 CHEF’S FOOD FEST
Oct. 14 Aquarius Ballroom. Chefs bring their creativity to the front burner and turn up the competitive heat in this two-pronged fund-raiser. $60 per ticket, This is a 21 and over event.
ROCKTOBERFEST
OCT. 15-17 Colorado Belle - Outdoor Center Circle Events Area. Enjoy the cooler, fall temperatures with this festival of rock music featuring Judge Jackson, Neil Morrow Band and others. Free Event. Food and drinks sold separately
HALLOWEEN HAUNT & GLOW CAR SHOW
Oct. 29-30 Tropicana Hotel Parking Lot Featuring various vehicles including all cars, trucks and bikes, with three top awards for each car category. Free Viewing.
TROPICANA
AQUARIUS
702-298-4200 or 1-800-243-6846
1-800-662-LUCK (5825) or 1-702-298-5111 or 1-800-760-7046
2121 S. Casino Drive, Laughlin, NV 89029 www.tropicanax.com Tropicana Express boasts more than 1,000 beautiful newly renovated rooms. Offering the perfect blend of comfort and luxury, Tropicana Express is the premiere place to stay in Laughlin. And with great deals daily, the price is right too. Looks like the best just got better.
When we renovated our rooms, we thought of everything you’d want. A luxurious pillow-top Sealy
Dynasty mattress, topped with Comfortwill 300-thread count triple sheets and an extra helping of pillows provide the best night’s sleep in Laughlin. Sleek
granite countertops and ceramic tile are featured in the upscale bathrooms. Flat-screen TVs, comfortable club
chairs, new carpet, and plantation shutters complete the experience. The exclusive 12-story Casino Tower
(for guests 21 and older) puts you close to the gaming action. 26
Las Vegas Food & Beverage Magazine I October 2010
1900 S. Casino Dr. Laughlin, NV 89029
www.aquariuscasinoresort.com Retreat, relax, and rejoice in resort-style sophistication at the Aquarius Casino Resort. Experience first-hand why the Mohave Valley Daily News awarded these Laughlin casino rooms as “Best Accommodations” for 2010. The minute you step inside your room or suite you will agree; these aren’t your typical Laughlin accommodations. Each room is an oasis of quiet comfort and modern convenience. Unwind after big wins in the Aquarius Casino or a night of rock star entertainment. Luxuriate amid soothing, desertinspired palettes, crisp white linens, and warm wood furnishings while soaking in stunning views of the Mojave Desert and Colorado River. For additional privacy and quiet, request a room or suite in our adultsonly tower, available to guests 21 and over. Discover Laughlin Nevada accommodations that rejuvenate the mind, body, and spirit. www.lvfnb.com
Introduce yourself to a new California twist on a classic Italian tradition. HelloCello Limoncello di Sonoma is a brand new organic lemon liqueur hand-made by husband and wife team, Fred and Amy Groth. Based in Sonoma County, California, HelloCello uses the best organic ingredients grown at select vineyards, local farms and orchards in Northern California. The smooth, refreshing beverage comes in a tall, sleek 375ml bottle with bright, sunny graphics and sells for the suggested retail price of $24.99. Limoncello di Sonoma is available in specialty food stores and fine restaurants in Sonoma County and beyond.
“We’ve always loved Limoncello in Italy,” says Amy Groth. “We’ve also been inspired by the natural, organic, and Slow Food movement here in the States, particularly in Sonoma County. We’ve had an obsession to create a Limoncello with the
absolute freshest organic ingredients, so we moved our family from Colorado to Sonoma so we could have our pick of those ingredients and start this company.”
The Groths have studied the traditional Italian process of making Limoncello. Fred even traveled to Italy where he learned methods and techniques used by both the largest and smallest producers in Italy. The result is a Limoncello that is handcrafted in small batches using only 100% certified organic ingredients.
As is the tradition in Italy, HelloCello Limoncello di Sonoma can be enjoyed after dinner as a chilled digestif, but that’s just the beginning of its uses. Shaken and stirred into creative cocktails or mixed into recipes for savory entrees to sweet desserts, Limoncello di Sonoma is a welcome addition to the bar or pantry.
You can find out more about HelloCello at www. hellosonoma.com.
The Carneros Cooler Created by mixologist: Eddie Townsend, The FARM at Carneros Inn, Napa
INGREDIENTS: 1 oz HelloCello Limoncello di Sonoma 2 oz tequila 3 strawberries 2 basil leaves squeeze of fresh lemon 1/2 oz simple syrup 2 oz club soda DIRECTIONS: Muddle strawberries and basil. Add remaining ingredients in an ice filled cocktail shaker and shake vigorously. Pour into a tall glass and top with club soda.
www.lvfnb.com
October 2010 I Las Vegas Food & Beverage Magazine
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THE GREEN RESTAURANT ASSOCIATION ® Certified Green Restaurants Place yourself in any one date in history and imagine how things might change in the future. For example, you’re living in the British colonies in the New World in the 1700’s. Could you ever imagine the country that you are pioneering will become the world’s major Superpower only a couple centuries later. You’re living in Spain in 1910. Could you imagine that decades later, people would be communicating with others across the planet with a device the size of a wallet? You are a woman living in the late 1800’s, and you have no right to vote. If you could only see that a few decades later, that right would be codified into American law. It is the 1970’s now, and smoking is commonplace everywhere. Could you imagine that a couple decades later, that smoke-free is the norm of retail across the country? What was once unimaginable becomes real. What is one generation’s aspirations of society’s fringe becomes the rights and privileges taken for granted by the next generations. We stand on the precipice of one of those historical moments where environmental goals of yesteryear are becoming today’s change and tomorrow’s norm. Let’s take wind power for example. In a short time, it has shifted from an expensive, pie in the sky solution, to one that has hit price parity in certain regions of the country and will likely facilitate Texas becoming a net electricity exporter in the coming 2 decades. Recycling was also rarely seen two decades ago, and now millions of homes across the country have curbside recycling, which has become as commonplace as normal trash pickup. This phenomenon is taking place in the restaurant industry, where thousands of restaurants are leading the way showing that legitimate environmental change is not only good for their business….but is necessary for their business. Certified Green Restaurants® are demonstrating that they are better suited to succeed than their nongreen counterparts in terms of operational costs, employee morale, public image, customer loyalty and legislative demands. It is simple. In nature, an animal that uses its resources wisely has the highest success rates of survival. So too in our species. When we use our resources well, we have more
of them, and we prosper both individually and as a whole. A restaurant that is not maximally conserving energy is actually throwing thousands of dollars out its door with no benefit. So too with water and waste. A wasteful business engenders a mentality of waste, including waste of time, which cultivates an employee culture of more apathy. Conversely, a business that is conserving resources for both themselves and the greater good engenders a culture of conservation, a culture of caring, where employees are likely to be more responsible with the resources of the restaurant, leading to cost savings and greater profits. Certified Green Restaurants® meet a standard of: • 100 Green Points • 10 Points in 6 of 7 Environmental Categories • Full-Scale Recycling • Polystyrene-Foam Free • Annual Education There are three levels of certification for an existent restaurant: • 2 Star Certified Green Restaurant®: 100 Points • 3 Star Certified Green Restaurant®: 175 Points • 4 Star Certified Green Restaurant®: 300 Points The Green Restaurant Association has the Sustainability™ standard for new builds and renovations; and its Event standard for onetime events. These standards create the backbone for the thousands of restaurants going green in a legitimate way. They are the rungs on the ladder that help businesses climb in the right direction with proper recognition at different rest stops. There will be a time when recycling is the norm at restaurants, where toxic chemicals are a distant memory, and when efficiency reigns. That time will be when the Green Restaurant Association’s standards are no longer what we are reaching for… but they become the standard of what is normal. The Certified Green Restaurants® of today are already standing in that future.
ABOUT THE GREEN RESTAURANT ASSOCIATION
2010 marks the 20th anniversary of the Green Restaurant Association’s (GRA) founding in 1990. The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. For two decades, the GRA has pioneered the Green Restaurant® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA is endorsed by scores of national environmental organizations such as NRDC and Environmental Defense, and esteemed trade organizations including the New York State Restaurant Association, Orange County Restaurant Association, and America Public Garden Association. The GRA is also an Energy Star partner. In 2010, Citysearch announced the GRA as their official Green Restaurant® listing partner. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information visit www.dinegreen.com. 28
Las Vegas Food & Beverage Magazine I October 2010
Michael Oshman Founder/Executive Director Green Restaurant Association
Michael Oshman is the founder and executive director of the Green Restaurant Association (GRA), a national non-profit organization formed in 1990 to create environmental sustainability in the foodservice industry.
Michael has worked tirelessly over the past two decades by providing research, consulting, education, and certification to hundreds of restaurants so that they can better serve their customers, employees and the environment. He has been featured in Time Magazine, NBC Nightly News, NPR, CNN, Fox News, ABC, The New York Times, The Boston Globe and hundreds of other local and national media outlets. He has also given keynote speeches and guest lectures at conferences across the country, including the National Restaurant Show, Food Service Packaging Institute, New York Restaurant Show, International Hotel/ Motel Restaurant Show, SPECS, Green Festival, and more. As the pioneer of the green restaurant movement, Michael continues his mission to educate consumers and restaurateurs…affecting change one bite at a time.
www.lvfnb.com
& FB L a s Ve g a s
ACF CHEFS OF LAS VEGAS CHEF OF THE YEAR BOOK 2011
Las Vegas “CHEF OF THE YEAR” is now in its 40th year and now highlights not only the elected Chef that greatly contributes to the Industry but also the Associate and Student Culinarian of the Year who are all honored at the Annual Chef Of The Year Dinner and Presentation in Las Vegas. This year the LAS VEGAS CHEF OF THE YEAR BOOK 2011 is delighted to include Individual Chef & Restaurant Spotlights as well as Directory Listings and Full Color Page Ads. The annual book is eagerly awaited by Chefs, F&B Professionals, Casino Executives, Restaurants, and Culinary Students alike and remains with them as a reference for the entire year, giving extra exposure to advertisers showing their support for the Chefs of Las Vegas. Distribution includes National ACF Chefs Associations and posting to the Chefs Website. Don’t miss this exciting invitation to be included and listed in any of the sections of the ACF CHEFS OF LAS VEGAS “CHEF OF THE YEAR BOOK 2011.”
Restaurant & Chef Spotlight
Directory Listing - $100.00
Chef Philip Lo
Executive Chef - Jasmine
Restaurant Spotlight - 2.4” x 3.25” - $200.00 Chef Spotlight - 2.4” x 3.25” - $200.00 Quarter Page AD 3.5” x 4.8125” - $350.00 Half Page AD - 7.125” x 4.8125” - $650.00
critics and the dining public agree. 3.25” The KNPR food critic John Curtas named
Todd’s Unique Dining
Todd’s Unique Dining “Neighborhood Restaurant of the Year”· [East Side) in his 2009 restaurant awards. Also voted Best Gourmet Restaurant by Las Vegas Review Journal editors and readers. 4350 East Sunset Road Henderson, NV (702) 259-8633 www.toddsunique.com
TO VIEW THE CHEF OF THE YEAR BOOK 2010 VISIT: http://www.forkpourmore.com/acfchefs.htm
2011 Directory RESTAURANT SUPPLIERS Hickory House Las Vegas, NV www.hickoryhouse.usa
US Foodservice Las Vegas Las Vegas, NV www.usfoods.com
Farmer Brothers Company 6435 S. Valley View Suite B Las Vegas, Nv. 89118 Las Vegas, NV www.farmerbrosco.com Custom Culinary Las Vegas, NV www.customculinary.com
Chefs in America, a California-based association of culinary professionals, honored Lo, an originator of nouvelle Hong Kong cuisine, as one of “America’s Outstanding Chefs.”
2.4”
Full Page AD - 8.5” x 11” - $950.00
FOR MORE INFORMATION AND TO PLACE YOUR LISTING CONTACT: mike@forkpourmore.com
Chef Lo Oversees the menu development of Jasmine, Bellagio’s gourmet Chinese restaurant. The restaurant’s menu offers traditional Hong Kong Cantonese cuisine, as well as more modern interpretations.
2.4”
LAS VEGAS, NV
BIG DOG’S DRAFT HOUSE Rancho at Craig Road 645-1404
4.8125”
BIG DOG’S CAFE AND CASINO Sahara at Torrey Pines 876-3647 BIG DOG’S BAR AND GRILL Nellis Blvd. at Owens 459-1099 www.bigdogsbrews.com
3.5”
11”
Get Fresh Companies Las Vegas, NV
www.getfreshsales.com Sysco Las Vegas Las Vegas, NV
www.syscolv.com
4.8125”
Santa Monica Seafood Las Vegas, NV
www.smseafood.com Southern Wine & Spirits of Nevada Las Vegas, NV
www.southernwine.com
7.125” 8.5”
30
Las Vegas Food & Beverage Magazine I October 2010
www.lvfnb.com
“WHAT’S SMOKED IN VEGAS STAYS IN VEGAS!”
®
Let’s Get Together at BJ’s! At BJ’s there’s something for everyone to enjoy: from exciting appetizers, signature deep dish pizzas, fresh salads and new culinary creations, to Pizookie® desserts and award-winning handcrafted beers. With over 100 menu items, there’s something everyone will enjoy.
“Wow – I love this place!”®
BJ’S MEDITERRAN
EAN PIZZA
AWARD-WINNIN
G HANDCRAF
TED BEER
®
BAL SAM IC
GLA ZED CHIC KEN
TRIPLE CHOCOLATE PIZOOKIE
LLI® MADE WITH GHIRARDE
10840 W. CHARLESTON BLVD., SUMMERLIN • (702) 853-2300 9520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980 W W W. BJ S R ESTAU R A N TS. CO M
HICKORY HOUSE TEL (702)644-3380 FAX (702)622-3385 AFTER HOURS (702)722-7590
orders@hickoryhouse.us www.hickoryhouse.us
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