October 2014
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CONTENTS Cover
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FEATURES
FRONT COVER FEATURE HIGHLIGHTS THE UPCOMING WFC-World Food Championships to be held in downtown Las Vegas for an extended period of November 12-18 and should prove to be even bigger and better than the previous years. This year’s events have been increased to represent additional food categories along with an increased contest winner purse. The cover shows World Food Championships CEO Mike McCloud hovering over the $300,000 in prize money to be given away! AKI MATSURI returns to the Rio All-Suite Hotel & Casino again this year with an additional day of fun, food and fantasy for the whole family on October 24-25. A major fundraising project of JCCNV (Japan Chamber of Commerce of Nevada), now in its 5th year, Aki Matsuri, or Fall Festival in English, is an excellent way to get exposure into Japanese food and entertainment. Bring the whole family for an educational and entertaining day. OCTOBER EVENT CALENDAR is packed with upcoming events you won’t want to miss this season, but you’ll need to plan them in advance since you can’t attend them all…or can you? You can find additional information on shows, expos, and events on our website at www.lvfnb.com. G2E OR GLOBAL GAMING rolls into Las Vegas again this year and is a ‘mustattend’ expo if you are in any way related to the gaming industry, which pretty well means the majority of the food & beverage industry here in Las Vegas. In fact, you can visit the F&B section at G2E which is appropriately named F&B@G2E, featuring products and services within gaming facilities worldwide. Additionally, Sysco Foods National has a great tasting area for products they distribute and Southern Wine & Spirits has its traditional Wine Garden you won’t want to miss…CHEERS! Visit LVFNB at Booth #7205
Page 4 Hot Off the Grill!
Page 13 Fryer’s Favorites
Page 5 For the Love of the Craft...
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Page 6 What’s Brewing?
Page 21 Dining with the Harrises Page 22
Page 14 Plantation Rhum Comes To Vegas
COVER FEATURE WFC Goes “All In” on Food Sport Page 24 Brett’s Vegas View
Page 7 Old and New
Page 15 Chef Talk
Page 26 Human Resources
Page 8 Ask Doctor Sake… Page 9
Page 16 New Releases
www.lvfnb.com
The Bottom Line Page 28
Exactly What Are Sulfites and Are They Bad?
Page 27
Page 18
Page 10
These Girls Have It—
Wine Talk
Kudos to Our Female
Page 12
Certified Cicerones®
What’s Cooking?
Chelsea Potts
Product Spotlight and American Culinary Federation Chefs Of Las Vegas Chapter Page Page 30 Events Ad Index
October 2014 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 1200 S TORREY PINES SUITE 172 Las Vegas, NV 89146 www.lvfnb.com
HOT OFF THE GRILL!
October 2014 Mike Fryer Sr. Editor/Publisher Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions or comments please email mike@lvfnb.com
Juanita Fryer Assistant To Sr. Editor ACF Chefs Liasion/ Journalist juanita.fryer@lvfnb.com
ESTRELLA DAMM BEER OF BARCELONA was recently introduced to the Las Vegas market in a big way via Southern Wine & Spirits of Nevada at a kick-off event hosted at Jose Andres’s newest Las Vegas restaurant, Bazaar Meats, at the newly opened SLS Las Vegas Resort. Estrella Damm’s world ambassador is none other than one of Spain’s most celebrated executive chefs, Ferran Adrià, of the elBulli restaurant, who presented invited guests to a most unique lecture on foods and the history of preparation. LVFNB’s Mike Fryer was fortunate to meet Executive Chef Ferran Adrià at this exciting introduction of Estrella Damm beer. FLAVORS OF THE HEART celebrated its 4th successful year of food & wine tasting with music, hosted by the American Heart Association and the American Stroke Association, to bring awareness of hearthealthy food to attendees. The “World View” on the 16th floor of the World Market Center once again was the venue for the event with its outstanding night view of downtown Las Vegas. Vic Vegas, Executive Chef of US Foods and Café V, presented one of his taste creations for the event seen here with a very satisfied guest, Margie Mancino.
Bob Barnes Editorial Director bob@lvfnb.com
Adam Rains Beverage Editor adam.rains@lvfnb.com
Crystal Marie Brand Ambassador & Journalist crystal.marie@lvfnb.com
For all Website Inquires contact webmaster@lvfnb.com
LAO SZE CHUAN has opened at the Palms Resort with one of the most talented Chinese chefs in the US, Tony Hu, also known as the Mayor of Chinatown in Chicago where he has eight restaurants and a total of 20 throughout Chicago. Tony was born in the Szechuan Province of China and much of his food is Szechuan style, which is traditionally spicy. Welcome to Las Vegas, Tony!
The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to info@lvfnb.com and they may be published in next month’s issue!
@lvfnb
NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Pre-Press Technician Brandon Yan
Journalist & Photographer Joe Fogarty
Graphic Designer Karen Kunz
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalist Ben Vaughn
Journalist LeAnne Notabartolo
Journalist Ask Dr. Sake K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
Journalist Victoria Pindrik
Journalist The Bottom Line Ben Brown
Photographer Bill Bokelmann
4 The Las Vegas Food & Beverage Professional I October 2014
Journalists
Dining Out with the Harrises
Journalist Mitchell Wilburn
Journalist Al Mancini
Accounting Manager Michelle San Juan
Journalist HR Insights Linda Bernstein
Photographer Joe Urcioli
Photographer Danette Chappell
Photographer Rose Powell-Carver
Scott & Elaine Harris
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For the Love of the Craft
By Adam Rains Adam has a passion for food, wine & spirits. He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is “fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes. www.lasvegascocktailweekly.com
Adam O’Donnell can do no wrong. In the last couple of years he has gone from working for two world renowned chefs, to winning citywide competitions and opening the Strip’s newest venue. At the Gordon Ramsay Pub & Grill, Adam honed his skills on a talent-heavy bar and soon emerged as the BOLS Best Bartender in Las Vegas. He’s now embarking on a new adventure at the exciting SLS Casino working for culinary master, Chef José Andrés. After winning a title such as “Best Bartender,” some might get caught up in their own hype, but this is not the case for Adam. He is adept at balancing the three main components that a good barman should have. Like the mantra at Employee’s Only in NYC says, a bartender should be equal parts rock star, mixologist and sage. Adam owns all three. While enjoying some American ales, Adam and I discussed knowledge, speed, the professor & the king and we asked the eternal question, “Rye So Serious?” Q- You recently competed and won at the BOLS Best Bartender competition. How did you enjoy that? A- It was a great honor to win and a privilege to compete in all five rounds; it was a lot of fun to be a part of it. The knowledge and speed portions in particular were awesome. The accuracy part I wish that I could do over again but the last part was where it all got brought together. The final component was that you had to serve yours and everyone’s cocktails. It was to test how fast you are along with how hospitable you are and how good are you at creating a good atmosphere. There was a lot to it but it was amazing. Q- I really enjoyed watching you in that competition. There was a cocktail that you made for it; could you tell me about it? A- It was called “Rye So Serious” and its base featured Templeton Rye and BOLS Elderflower Liqueur. I’m proud of the cocktail. I think it’s a great name; easy to execute and to drink and enjoy. It’s not the type that is going to move mountains but it did what a good cocktail should do, lubricate the party! That cocktail isn’t the entire reason that I won. It was the culmination of the five rounds. Q- I always say that we have the best job in the world; what is your favorite part of the bar game? A- It’s always something new, something going on, something to learn, to be a part of if you choose. There’s education there if you choose to go for it and it can also be great money. www.lvfnb.com
Q- Who are some of the people you have learned from? A- I’ve learned a lot of things from a lot of different people whether they knew it or not. Mike Wood at the Hard Rock told me that every day you earn your spot. You don’t screw around, you don’t get to pause or rest; you have to come full force. Mike MacDonnell taught me to pay attention to your cocktails and to love them. Q- You’re embarking on a brand new mission in an exciting new venue. Looking back, what will you miss about Gordon Ramsay’s Pub at Caesars Palace? A- We had a great dynamic with some people there, José Salinas and Gene Samuels in particular. We would get behind the bar and just get into character. I had no problem being the straight man or the fall guy; it always worked out into something fun. Q- Speaking of former bar-mate José Salinas, he was down in NOLA on assignment for “Las Vegas Cocktail Weekly” at the last Tales of the Cocktail. I’ll ask you one of his questions that he queried to many of the bright-eyed beverage professionals that attended: “If you could barback for any bartender at any time, who would it be?” A- Maybe Jerry Thomas; he was very groundbreaking. Dale Degroff in the 80s would be killer or Francesco LaFranconi in Europe would have been something to see! Charles Jolly, the 1st American to win Diageo World Class would also be amazing. More than anything, I’d have to say that anyone that has something to teach me, I’d want work with. October 2014 I The Las Vegas Food & Beverage Professional 5
what’s
By Bob Barnes
Picture courtesy of Joe Urcioli
BREWING?
BJ’s Beer Dinner Features Goose Island
On August 18 the Henderson BJ’s Restaurant & Brewhouse had its usual packed house for its beer dinner, featuring the beers of the Chicago-based Goose Island Beer Company. We were welcomed by BJ’s GM Jamie Uphoff and Sr. Manager Len Bauer and Nevada Beverage’s Mark Lawson, who tag teamed talking about the brewery and the beers we were treated to. We were off and running with our warm up beer, 312 Urban Wheat Ale, an unfiltered American-style hefe which had a spicy aroma of Cascade hops and a crisp, fruity flavor. The first pairing was Honker’s Ale, a golden English-style bitter, with Fresh Watermelon and Feta Salad. At this point we had our first of three palate cleansers, the 312 Urban Pale Ale, a well-balanced session American pale ale. (In case you’re wondering, 312 is Chicago’s area
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
code.) Up next was the newly released Rambler Red IPA paired with Gourmet Five Meat Deep Dish Pizza with hearty toppings of pepperoni, meatballs, Italian sausage, salami and ham. The second palate cleanser was my personal favorite, Sofie, a Belgian saison aged in a pinot noir barrel with added citrus notes derived from additions of orange peel. Lemon Thyme Chicken matched with Goose Island IPA was followed by our final palate cleanser, BJ’s Studio Session IPA, a 4.5% lower alcohol and lighter bodied version of the popular IPA style that allows for easy drinking while appreciating plenty of citrusy flavor from its Cascade and Falconer’s Flight hops. The finale was a new menu creation, Peach and Candied Pecan Cobbler, served with a liquid dessert of Matilda, another barrel-aged beer that is richly flavored with a spicy Belgian yeast. A new component to the dinner was some very attractive raffle prizes, which were given out in between each course, including Goose Island six-packs, t-shirts, glasses, a logo-ed chalkboard and a classy neon sign. As usual, the price for this feast was only $30. Mark your calendar for the next beer dinner featuring BJ’s new releases for the holiday season, set for November 10-12. Check with your favorite BJ’s for the exact date.
annual DOG-tober Beer Fest and Brat Party from 3-9 p.m. in the outdoor area of the Draft House at Craig Rd. and Rancho Dr. As usual, there will be more than 40 beers, including several from local breweries; live music; free admission; and as you may have guessed from the event title, brats will be served. For the line-up of beers, visit bigdogsbrews.com/festivals/dogtober.
Big Dog’s Beer Fest and Brat Party
As always, great beer happens in Vegas!
On Oct. 11, Big Dog’s Brewing will host its
CraftHaus Now Open in “The Booze District”
CraftHaus Brewery celebrated its grand opening Sept. 12-13 and opened its taproom, the Pallet Lounge, to the public. The room is very attractively adorned with a traditional Bavarian beer table, a collection of cuckoo clocks, chalkboard with artwork describing the beers on tap and a bike in honor of the beer exploration trips through Europe during which owners Dave and Wyndee Forrest cultivated their appreciation of great beer. The brewery is starting off with two signature beers, a saison and an IPA; and brewers Steph Cope and Steve Brockman churn out experimental batches on the 20-gallon pilot system, so there’s always something new to try. CraftHaus is located in “The Booze District” at 7350 Eastgate Rd. #110 in Henderson and the taproom is open Wed.-Fri. 5-10 p.m.; Sat. noon-10 p.m.; and Sun. noon-8 p.m.
Beer Tip of the Month This month’s tip comes courtesy of Samuel Merritt, Director of Beer Education and Quality Assurance for Southern Wine and Spirits of Nevada. He began
his career selling specialty beer in New York in 1996 for the Craft Brewers Guild and the Brooklyn Brewery. In 2006 he founded Civilization of Beer, a beer education consulting company with a goal of closing the gap between beer studies and wine studies in the professional culinary community and returning beer to its proper place at the American table. He was the first in New York City to be named a Certified Cicerone®. In September of 2013, he joined the beer division at Southern.
This month’s topic is: Is that glass “beer clean”?: The beer glass is the final messenger of a brewer’s intent. This final packaging for the beer can affect the experience a great deal. “Beer clean” is an
industry term for how clean a glass needs to be to properly serve beer. Put simply, there should be nothing at all between the glass and the beer. This means no residues or particulates can be present, whether they are visible or not. Here are the most popular ways to tell if a glass is beer clean:
Before you pour, hold the glass up and look at it in the light. If you see lipstick on it, it’s certainly dirty. Next is the sheeting test: wet the glass with water and
empty it. The water should run off in large, even sheets. If it beads and leaves droplets, it means the glass is dirty. The next, and least practical, is the salt test: wet the glass and sprinkle the entire inside surface with salt. If the salt sticks to the glass evenly, it’s clean. If there are areas where the salt is uneven or not sticking,
it’s dirty. Head retention is a great sign of a beer clean glass: the beer’s head foam should be stable enough to be poured at the service bar and last at least until it
is brought to a table by a server. Also, check and see if there are bubbles sticking to the side of the glass; this indicates particulates present and it’s not beer clean. The last and best way to tell if the glass is clean is to see lacing left over from the foam clinging to the glass after each delicious sip of beer. Cheers and enjoy!
6 The Las Vegas Food & Beverage Professional I October 2014
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Old and New SLS Umami Burger This burger bar, beer garden and of all things, sports book, is all rolled into one. With the opening of SLS in August, one of the great spots to be seen and eat well is Umami Burger. Located on the north side of the hotel, with an outdoor patio overlooking Sahara Ave., this is one super packed burger spot. Featuring an Ahi Tuna Burger, a Greenbird Turkey Patty, the Vegas mix of Sloppy Mami and all the classic burgers that will melt in your mouth. With a Truffle Beet Salad, House Pickle Plate, the “Boring” Salad and the sides of Smushed Potatoes, Tempura Onion Rings, Sweet Potato Fries, and the new hit Fried Pickles, settle down for a taste treat. As you enter, the sports bar is to the right, with overhead TV screens of all the games, a long bar to the left and the patio straight ahead. Featuring a full drink menu and over 30 unique craft beers, come check them out along with all the other new restaurants in this fabulous new venue. We wish SLS luck! We call this NEW. Purple Zebra? What’s that you say? It’s one of the unique venues in The Linq. Step 1, select a vessel. (There are all shapes and forms to pick from, such as a guitar, a football, a women’s high heel slipper, along with numerous sizes of drink carriages.) Step 2, visit the cashier. Step 3, mix and match flavors, with or without liquor. Step 4, finish it without getting a brain freeze. There is a Pink Elephant, a Peachy Keen, Seeking Stripes, and Southern Sinner, all liquor combinations to keep you guessing which is the best. This venue is kind of like a frozen yogurt stand, pick a flavor or mix 2 or 3. There are mixes to buy to take home, and plenty of the usual of key chains, mugs and tourist attractions. Drink in, or walk on down The Linq with your mixture in hand. And when you return to your room, see if there is room to pack the giant vessel that you picked! We call this NEW. Coyote Ugly Bar & Dance Saloon at New York-New York Hotel & Casino celebrated its 21st birthday in August. Yes, 21 years and still going strong! The original Coyote Ugly in New York City opened in 1993. This venue will keep all the well known and new favorites in the liquor department. Coyote Ugly is a southern-style bar and dance saloon with incredible hot ladies mixing drinks, singing, dancing, and going crazy on the bar itself. Each dressed in down home southern country outfits, which are barely covering essential parts, these girls will pour you a shot, directly into your wide open mouth. Dance along, yell and scream, this is one wild bar. On the mezzanine at New York-New York. We call this OLD.
By Shelley Stepanek
frolic, this nationwide sports bar and grill invite you to stop by right after a ride on the High Roller. With hand-battered Fish & Chips, big burgers, pizza, wings, and plenty of British favorites like Gaelic Chicken, there are domestic and imported beers to try. They feature a Beer of the Month and a Shot of the Mouth, plenty of Happy Hour specials daily from 3-7 and 9-to close. We call this NEW in Vegas, Old across the country. GameWorks opened a new location in Town Square directly below the movie theater. Filled
with games, action rides, and plenty of things to do, we are happy they are back in action. Featuring eight bowling lanes, 24 computer stations with over 250 games loaded in each, sports TV viewing, and a large dining room. They have three private banquet rooms seating up to 100 guests. A full menu of burgers, chicken, salads and desserts along with a bar and a special happy hour menu. Open 7 days a week, come in for something to eat and stay awhile. We call this NEW.
The Tilted Kilt, a chain that I have dined at in San Diego is now in The Linq. Full of fun and www.lvfnb.com
October 2014 I The Las Vegas Food & Beverage Professional 7
ASK DOCTOR SAKE…
Sake Taste Parameters on Label -1 ; Sake Meter Value (SMV) On a back label of a sake bottle,
you may see such sake taste parameters as Sake Meter Value, Sake Acidity, Amino Acid Value or Aroma to indicate the taste spectrum. Also, Rice Polishing Ratio, Yeast Strain or Serving Temperature may be added for your product info at purchase. All of them are not regulatory requirements but voluntary consumer information. Sake brewers or importers decide whether or not to adopt these on the labels. Some believe in the parameters to specify sake taste, whereas others do not use them because sake taste cannot be simply expressed only by such parameters. Many agree they are suggestive but not absolute, and some brewers use the parameters to emphasize their specific characters. Sake Meter Value (SMV) : “Dry vs. Sweet” is a key element to select sake. There is no analytical instrument to measure the dryness of sake. Tasting is the only way to give us the sensation of dryness, which tends to be subjective even with a statistical support. For an analytical means to express sake dryness-sweetness in more objective terms, SMV was developed. It is determined based on the specific gravity of sake measured by a particular hydrometer at 39 F. A positive SMC indicates low specific gravity (less residual sugars, dextrin), while the negative for high specific gravity (more residual materials). Assuming the alcohol content is equal, sake tastes drier with less residual sugar-dextrin, that is lower specific gravity, while sake tastes sweeter with more residual matter, that is higher specific gravity. Accordingly, the higher positive
Traditional yet New Perfect Soy Sauce Flavor without the Color!
By K. Mike Masuyama Ph.D. Mike Masuyama is a bi-cultural science-technology-business consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks, sake and food areas both in Japan and the US., and has published several books and dozens of articles.
(+) SMV, the “less sweet” (“more dry”), whereas the lower negative (-) SMV, the more sweet (“less dry”). When it comes to “Dry vs. Sweet” of sake, we need to consider our taste sensation mechanism. We have four basic tastes: sweet, sour, salty and bitter, which are perceived individually at respective, specific taste buds on the tongue. A stimulus at each taste receptor is electronically transmitted through the nervous system to the brain, where it is combined with other stimuli along with the memory of past experiences giving the over-all sensation. Dryness is a good example of an overall taste expression not only with the degree of residual sweet matter but also acidity, and mouth-feel along with bitterness or maybe saltiness, all combined. Thus additional mouth-feel expressed as body and acidity must be taken into consideration to determine “Dry vs. Sweet.” Since SMV reflects residual high molecular materials like dextrin, affecting mouth feel=body, in addition to sweetness, SMV may be suggestive to both sweetness and mouth-feel=body. Though, another sensation of acidity and a balance of these sensations should be considered to the overall sensation of dryness, which will be discussed next month. A SMV of common sake ranges from +10 for fairly dry to -10 for fairly sweet. A SMV +40 is rarely seen in the market, though it may be just a matter of the number of this term. In an interpretation, more dryness with lighter body may suggest crispy, smooth, light, refreshing taste in serving cold, which may be good with seafood in food paring. More sweet with full body may be good in serving hot in cold weather with Tempura or Teriyaki. In some sake, the simple three terms of “dry,” “medium dry” and “sweet” are mentioned in the place of SMV without specifying SMV for each term. In other sake, “Sweet - Dry” is described on a simple horizontal scale, which may be based on SMC or a simple subjective tasting by the brewers. Separately, “Body” is also suggested from light to full on a line, which is often listed under the sweet-dry scale. These two scales may give you an idea of dryness when combined. “Sweet-Dry” and “Body” are also marked in a two dimensional chart giving a good idea of the taste spectrum at a glance, as seen here.
A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods www.whitesoysaucefood.com 8 The Las Vegas Food & Beverage Professional I October 2014
For dryness-sweetness, sake is different from wine in part due to “body” sensation constituents. Sake has high molecular substances by rice starch hydrolysis, while wine does from grapes’ tissues and skins. As a matter of course, SMV may not be applied to measure dry-sweet of wine, though sake and wine share the same tasting mechanism. In addition “Acidity” is different between sake and wine.
Kanpai! (to be continued)
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FOOD FOR THOUGHT
By Les Kincaid
Exactly What Are Sulfites and Are They Bad?
Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com les@leskincaid.com www.facebook.com/leskincaid www.twitter.com/leskincaid
The name sulfites refers to sulfur dioxide (SO2) which is a type of preservative found in wine and other foods. There is a common misconception that only red wine contains sulfites, but sulfites actually occur naturally in all wines to some extent. In fact, many sweet white wines have more sulfites than red wines. To blow your mind a bit further, dried fruit and processed food - such as lunch meats - contain far more sulfites than red wine ever has. In most wine production, sulfur dioxide (SO2) is commonly added to stop fermentation at a specifically desired time, and added also as a preservative to prevent spoilage and oxidation at several stages in the overall winemaking process. For example, you know how an apple slice turns brown quickly when you leave it exposed to the air? That’s due to oxidation and the same thing will happen to grape juice and wine. While we could probably live with the color change, the more delicate fruit flavors are also changed by oxidation. Sulfites step in to grab the oxygen first and save those fruit characters. By federal law, a wine cannot be labeled ‘Sulfite Free,’ but can be labeled ‘No Detectable Sulfites’ if analysis from a certified laboratory shows that the wine contains SO2 concentrations of less than 10 parts per million. (The upper limit of total SO2 allowed in wine in the US is 350 ppm; in the EU it is 160 ppm for red wines and 210 ppm for white and rose wines.) Are all organic wines sulfite-free? Just so you know no sulfites may be added to wines that carry the “Made with Organic Grapes” label - up to 100 parts per million. What is Sulfite Allergy? It’s not completely known how or why sulfites cause reactions in certain people. While most people are not sensitive to sulfites, studies have shown that sulfites may cause repository symptoms in the small percentage of the population with severe asthma. Most people do not have a reaction to sulfites. www.lvfnb.com
Keep warm as the weather turns cooler with easy fall recipes made with favorite fall ingredients. Here is one of my personal recipes using pumpkin. Think you’ll enjoy this unique dessert.
Pumpkin Pie Cake 1 package yellow cake mix (regular size) 3 large eggs 1 cup water 1 cup canned pumpkin 1 ¾ teaspoons ground cinnamon, divided ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 2 ½ cups vanilla frosting (homemade or store bought) 1 ¼ cups chopped walnuts In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two well-greased and floured 9-in. round baking pans. Bake at 375 degrees F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes before removing from pans to wire racks to cool completely. Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. Yield: 10-12 servings October 2014 I The Las Vegas Food & Beverage Professional 9
Wine Talk
with Alice Swift
By Alice Swift Alice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel Administration. She also works as Senior Learning Design Consultant for MGM Resorts University. Check out her website at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take suggestions for article topics or inquiries. Email: alice@lvfnb.com
Interview with Benard Erpicum, Public House
room manager at Aureole, Assistant General Manager for Prime, etc. Despite the great jobs, Erpicum missed his true passion and calling as a sommelier, working on the floor and being in touch with the wine. As a result, he joined Public House in 2012; of course, his first goal was to improve the wine program. In less than one year, Erpicum built the wine program from $50,000 to $650,000! For Erpicum, “It’s all about the label attraction, offering wines that the public will recognize without being too commercial.” Public House may be beer-centric, but interestingly enough, wine sales still have a significant impact.
Fun Facts About Bernard Erpicum
Have you ever watched the 1990s films, Celebrity Guide to Wine, or the Celebrity Guide to Entertaining? If you have, then you may recognize the sommelier featured in the film as Bernard Erpicum, who is currently Sommelier and Service Manager for Public House, a gastropub in the Grand Canal Shoppes at The Venetian. Public House has a very unique look, with more than 200 beers available, and a spirits and wine list to match; it’s no wonder that a sommelier with beverage expertise is necessary here! I had the fortune of listening to Erpicum’s story of his journey to Public House. Born and raised in Belgium, Erpicum began as a sommelier apprentice in Brussels starting at the tender age of 16, working for Mr. Gules Duboise, one of the best sommeliers in Belgium at that time. Later, Erpicum attended the Hotel School of Geneva in Switzerland, where he was later recruited by the director of the school to teach wine, winemaking and service. After teaching for a couple years, Erpicum decided that he wanted to move to America, and looked into relocating to Montreal, Canada, where he obtained a job offer at Le St. Amable. Now, at this point, it’s much more exciting in the first person. With all the serendipitous luck, see what happened next, straight out of Erpicum’s mouth! Ten days before moving to Canada, with my paperwork all ready, and passport on the way, I received a phone call from Wolfgang Puck, who said, “I understand that you’re coming soon to America. You need to come and meet with me in Hollywood.” I said, “Well, I was planning on being in Montreal in ten days.” He said, “It’s too cold up there, come and meet me in Hollywood; it’s 108 degrees.” So we met at Ma Maison, in West Hollywood, and he said, “You’re not moving back to Montreal, you’re gonna be on my floor tomorrow.” And I said, “All I have is a white t-shirt, black pants, and brown shoes!” And he said, “Get a tuxedo shirt, put a black bowtie on, put your black pants on, and your brown shoes, you can paint them black.” True story! [At the time], Willie Brown (who became Mayor of San Francisco, and who was Assemblyman in Sacramento), was having dinner at the restaurant I was working at in Brussels. I said, “Mr. Brown, I got a phone call today from Wolfgang Puck,” and he said, “Bernard, if Wolfgang Puck takes the time to call you, you get on the plane and you don’t look back.” So Erpicum moved to Hollywood to work with Wolfgang Puck at Ma Maison, and later, Spago on Sunset. Eventually, Erpicum migrated to Vegas, working as maitre’d at the Champagne Bar, dining 10 The Las Vegas Food & Beverage Professional I October 2014
• At one point, I decided to open up my own restaurant, called Eclipse, with Steven Seagal. The chef at the time, Sam Marvin, is actually chef for Echo and Rig here in Las Vegas (Summerlin) now. The restaurant was open for about four years, with partners like Whoopi Goldberg, Aaron Spelling, Joe Pesci, etc. • How did Erpicum first meet Wolfgang Puck? Wolfgang Puck’s public relations person was playing tennis in France with my uncle in the Loire Valley, and he was teaching tennis to his daughters. Wolfgang at the time was looking for a sommelier, because [no sommelier from New York] wanted to come to “Lalaland.” So my uncle said, “You know, my nephew just got the best sommelier title in Switzerland; he’s about to move to Montreal…” and he said, “We need someone of that caliber in Hollywood!”
Erpicum’s Final Thoughts
In the world of beer, wine, and spirits, the evolution taking place today is fascinating. And for one to succeed, you really have to become very vibrant and remain vibrant, acquire great knowledge of what’s happening today. It’s more exciting today than it’s ever been. I think one of the reasons is because of the internet; you can access information a lot faster today than you could ten or fifteen years ago. Public House 11 a.m.-11 p.m. Sunday-Thursday 11 a.m.-midnight Friday-Saturday www.PublicHouseLV.com (702)407-5310 Cheers to many many more years of continued beverage industry success, and hope you visit Public House for yourself one day! www.lvfnb.com
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By Bob Barnes Bob Barnes is a native Las Vegan, editorial
WHAT’S COOKING?
director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes
The Golden Truffle— a staple of Costa Mesa cuisine for 34 years provides him with fresh, locally grown, seasonal ingredients, which he masterfully transforms into complex flavors and colorful presentation. Chef Greeley is also well-traveled and has picked up influences from the Caribbean, France, Spain and Asia. As for his use of local ingredients, this is nothing new to Chef Greeley, as he was doing so long before it was a trend, and in fact was one of the first to incorporate farm-to-table cuisine. During our visit we were wowed by appetizers of grilled lobster with shishito peppers and tomato; fresh herb and heirloom tomato caprese salad; and grilled Peruvian Singing Scallops with lime pepper salsa served in shells atop a bed of sea salt that brought to mind images of the sea and in juices so delicious you’ll want to drink them when no one is looking. An imaginative root vegetable carpaccio consisted of a mix of red, yellow, orange, white and purple colors with an array of radish, beet, carrot, canary beet, candy cane beet and Japanese turnip topped with a pumpkin seed vinaigrette. What was most surprising is that although I don’t care for these ingredients it was so delicious I ate it all and wished for more. Roasted chicken with fresh black truffles roasted whole in its natural juices was so tender I am using a phrase I’ve never before applied to chicken—melt-inyour-mouth. Our finale was rose petal Sugar Shack pineapple custard that was flavored with and served on a plate lined with rose petals. Chef Alan Greeley
Alan Greeley wanted to be an engineer when he was growing up, but fortunately for us he wasn’t that good in math. The Costa Mesa native is Chef/ Owner of The Golden Truffle restaurant and catering business that he has successfully operated in his hometown for more than 34 years. Situated on bustling Newport Boulevard just a stone’s throw from the PCH, the dining room’s décor is enhanced by a long wooden bar, salmon-hued walls and a folksy collection of photographs of Chef Greeley with a myriad of celebrities and friends that he has served over the past three and a half decades. A patio area allows for al fresco dining amidst hanging planters and shrubbery, and two private rooms provide space for special occasions. A peek into Chef’s office reveals shelves lined with cookbooks which he reads frequently, enabling him to cook from scratch and create a new menu every day. His twice a week visits to farmers markets
Complementing the innovative fare is an extraordinary wine list of more than 100 wines from all over the world, priced below the industry standard; and some cool Belgian-style beers such as Goose Island Sophie and Matilda. The lists are skillfully compiled by Beverage Director Letia Short, who has been with Chef Greeley for nearly 25 years. While the restaurant is open Tues.-Fri. for lunch and Thur.-Sat. for dinner, most of its business is derived from catering. Show up on a Wednesday (reservations required) and you’ll be treated to “Soul” Food—which each week features a different country’s authentic cuisine, along with beverages to correspond with the menu. The Golden Truffle Catering and Restaurant 1767 Newport Boulevard Costa Mesa, California 92627 949-645-9970 www.goldentruffle.com
12 The Las Vegas Food & Beverage Professional I October 2014
(left to right): Jason Byrd, Adam Hamilton, Shane Broome and Brittini Barrow.
Photo credit: Bill Bokelmann
your inquiries. Email: bob@lvfnb.com
Outback Opens New Location in Henderson
The Australian-themed Outback Steakhouse has opened a new location at Warm Springs and Stephanie. What’s also new are two side-by-side high-top community tables in the spacious bar area, each with seating for six; a patio area for outdoor dining; the first in Southern Nevada to feature a new “Modern Australia” design, including décor that mirrors the indigenous flora and fauna, adventure, geography and leisure of modern day Australia; and a Sips & Snacks menu with several lower priced smaller portion options: including Bloom Petals (smaller version of Bloomin’ Onion), Coconut Shrimp, and cocktails such as Apple Martini, Rum Punch and Melon Chelada. As for the rest of the menu, the star is the Outback Special Sirloin, seared and seasoned with 17 spices. A good way to sample the appetizer selections is the Wayfarer Trio—Coconut Shrimp, Seared Ahi and Crab & Avocado Stack. Dessert options include mini milkshakes, cheesecake, carrot cake and the Chocolate Thunder from Down Under—pecan brownie with vanilla ice cream and house-made chocolate sauce. I was impressed that so many of the staff have been with Outback for a decade or longer. Server James Varner, with 12 years under his belt said, “It’s like a family. Everyone watches out for each other.” Joining the ranks of longevity are bartender Teri Sutton, who started as a server nearly 20 years ago; Proprietor Jason Byrd, who started as a chef 18 years ago; Manager Melissa Ake, who began as a hostess 13 years ago; and Kitchen Manager Hector Avelar and Manager Dan Keeler with more than 10 years with the company. The success of the growing casual dining chain and the loyalty of its staff are clear indications that the company must be doing a lot right. Outback Steakhouse 521 N. Stephanie St. Henderson, NV 702-451-7808 www.lvfnb.com
By Mike Fryer
Fryer’s Favorites
Mike Fryer, Sr. Editor/Publisher BAZAAR MEATS BY JOSE ANDRES SHUCKER
Nightly, roving throughout the restaurant, you can find the shucker ladies who will offer you a variety of oysters which she grabs with her shucker glove, cleans, and adds a touch of sauce on the half shell…unique!
TOMMY BAHAMA RESTAURANT
After graduating from the University of Tokyo, Mike worked for 30 years developing, operating, and owning establishments throughout Southeast Asia. In 2002 he returned to the US and started the Las Vegas Food & Beverage Publication. Contact: Mike@lvfnb.com
SILVER SEVENS THE BACK ROOM STEAKHOUSE
me a Woody Cocktail and here is his recipe! The Woody 1 ½ oz-Hendricks gin 1 oz-Strawberry / Rhubarb Syrup 2 oz-Sweet and Sour 2-dashes Orange Flower Water Top with Club Soda
ITALIAN WINE VERBAGE Opened earlier this year, The Back Room steakhouse at the Silver Seven Casino is the property’s answer to OldStyle Las Vegas Steakhouse dining offering traditional fare, large portions and reasonable prices. I started with the Oysters Rockefeller (9 on a plate) and dove into an excellent prime rib perfectly done.
THE WOODY
I do love Italian wines and appreciate the care that the Italians and the wineries give their products. So when I see a case of Italian wine with the attention like this one, guess that English isn’t a priority! Please send us your strange/funny F&B photos and I’ll share them in LVFNB with credit to you… Thanks, mike@lvfnb.com
UPCOMING SHOWS/EXPOS/EVENTS YOU SHOULD CONSIDER ATTENDING
Recently visited in Laguna, this branch of Tommy Bahama is a smaller version with a great bar overlooking Pacific Coast Highway and across the street from Main Beach. Great small bites and tropicalinfluenced dishes like Hawaiian butterfish and coconut shrimp prepared by Sous Chef Rachelle Le. Great attentive staff!
9/30-10/2 G2E-GLOBAL GAMING EXPOSANDS CONVENTION CENTER (Visit the LVFNB booth at #7205) 10/2 TASTE OF THE NATION-RAIN NIGHTCLUB PALMS CASINO I couldn’t resist ‘THE WOODY’ when I saw this 1940 totally reconditioned immaculate woody, and had to try the drink as well, so F&B Manager Jerry Vargas made
10/11 TASTE OF SPIRIT-SOUTH POINT CASINO 10/12 SIGNATURE CHEFS OF LAS VEGAS-LOU RUVO BRAIN CENTER
Why Join JCCNV? Japanese Chamber of Commerce of Nevada works in conjunction with local citizens, businesses, educational and governmental partners to support a vibrant international business environment, and to improve and nurture business relations between Nevada and Japan. You are welcome to attend our many exciting events, and you are encouraged to bring lots of business cards!! We also welcome you to join a committee, check our website, and support your fellow JCCNV members. Please contact us via e-mail, info@jccnevada.com if you have any questions or comments.
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By Mitchell Wilburn
Plantation Rhum Comes to Vegas
Mitchell Wilburn is a food and drink writer living in Las Vegas. You can view his restaurant, beer, spirits, and event articles at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/ mitchellwilburnofficial.
Photos are courtesy of Southern Wine & Spirits
all about what makes the rum “authentic” to the island. Some are dryer, some are sweeter, some even have deliciously heavy notes of coconut, while others are evocative of nutmeg and other baking spices. Just like cognac has terroir, or how scotch has its single malts, rum too has a wide range of flavor that becomes more distinct with narrowing down things like location. This is not to say the company does not do blending when appropriate. Their most popular, and their only “white” rum, is the Plantation 3-stars. It is a blend of Barbados, Jamaica and Trinidad rums. It is technically a white rum in color, but it is not un-aged. The Trinidad is matured in bourbon casks, but then they pass it through a fine mesh filter that removes some harsh or oily characteristics (and also the color), but leaves the body and savory vanilla flavors. Blended with the other two to give balance and structure, it is surprisingly complex for a “white” rum, and one of the few worth drinking completely straight.
What do you get when a classically trained cognac producer uses his knowledge and know-how in the field of rum? You get Plantation Rhum, and that cognac man is Alexandre Gabriel of Cognac Ferrand. Cognac Ferrand has been producing in an estate dating back to 1776, and has been making smallbatch and artisanal cognac since before it was a branded, industry-wide term. The Plantations Rhum line is a very unique one, because of two specific reasons: the “grand cru” idea, and their special way of double aging. The “Grand Crus of Rum” is their philosophy that many rum houses are at least tangentially aware
of, but very few put into practice, and nearly none that draw from multiple “crus.” A rum expert will tell you that terroir is an incredible influence on rum. Even the difference between the humid jungle climate of the Dominican Republic compared to the comparatively arid Haiti shows the dramatic change that two sides of the same island will show. Jamaica, Trinidad, Barbados, Grenada and Panama all have specific climates, different types of sugar cane, and Plantation Rhum even considers the way they distill and ferment traditionally to be part of their terroir. It’s
14 The Las Vegas Food & Beverage Professional I October 2014
One interesting thing the Plantation Rhum line enjoys as being part of a Cognac house is their “double aging” process. First the rum is aged in the Caribbean for a number of years, then it is brought to Chateau de Bonbonnet of Maison Ferrand to mature in small cognac oak casks. This is a very old 18-19th century process, nearly extinct except for a few artisanal houses like Ferrand. The Plantation Rhum line is an interesting beast in the rum world. You have the history and the practice that so many rums will advertise, but you have this wizened, higher knowledge of the cognac world that is there to guide the rum. That is there to sift through the jumbled, wild world of rums, and pick out the diamonds. They polish these diamonds into seven vintage rums (many of which are single-origin), three blends, and one very high-profile portfolio. This represents the new standard of rum, one with real, true understanding of what makes rum great. www.lvfnb.com
By Chef Allen Asch
Chef Talk Community “Service”
I am writing this just after enjoying two meals during Restaurant Week here in Las Vegas. I think this is a great opportunity as a consumer to try new restaurants that I might not have tried when looking at their standard menus. I typically try a restaurant for lunch because being in the industry I generally stay away from $50 meals, even if they are a great deal. I do look at the dinner menus, looking for exciting opportunities to try as well. www.lvfnb.com
Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.
This event has been around since 2007 but in 2012 they grew the program to two times a year. According to the Three Square website, “We are proud to report that since 2007 over 2.5 million meals have been provided for those in need through Restaurant Week. Today, Three Square feeds more than 100,000 men, women, children and seniors each month; however, the need is estimated at three times our current reach.” Generally I use this twice a year opportunity to try new restaurants that I might not go to without an incentive. This includes most restaurants on the Strip, which if you are local I am sure you understand. This year I did something unusual for me; I ate at a restaurant, in which my previous experience should have dictated that I would not return to. It was from a celebrity chef that closed his previous restaurant and opened a new restaurant at a new property. I enjoyed this meal very much and envision returning to this establishment. Besides an asset to the consumer, I also think that this type of endeavor is great for the industry. I think that the competition in the industry is so severe that any opportunity to bring in new clientele is worth it. The chefs at the properties that join this event create unique menus that are exciting and will draw a crowd. In my opinion most menus are created at a lower check average than typical at the establishment. This is done to draw as many guests as possible. Besides the lower check average for the pre-set menu, the establishment also donates an amount from four dollars to six dollars per cover to Three Square. This type of program is also great for the community; see the above quote from the only food bank in the city. Three Square is not the only program in the city that helps the community, but it is the only one that directly helps people and also works with 1,300 partner sites in Southern Nevada. September is Hunger Action Month, so the timing for their fundraiser is very opportune. Share our Strength out of Washington D.C., where they claim that one dollar can feed a child ten meals, runs a fundraiser every year with this year’s being at the Palms Casino Resort on October 2nd. This is an event in one location with food samplings from more than thirty local high-end restaurants. Another opportunity to try the foods of restaurants you may not normally frequent. Proceeds locally benefit the University of Nevada, Reno Foundation/ University of Nevada Cooperative Extension and Chefs for Kids, Catholic Charities of Southern Nevada, and Three Square Food Bank. All organizations are fighting to end childhood hunger in Nevada. Another event that happens in town is Project Dinner Table. Although the stated purpose of the dinners are “To create meaningful and adventurous experiences around the dinner table celebrating people, food and purpose,” at every event for 200 people that sit at one long table, the organizers share a social mission of contributing back into the community through philanthropy. Charitable gifts are presented at each community dinner to various nonprofit organizations throughout the year. Other community food events we also engage in are the Greek Food Festival and the Epicurean Affair—sponsored by the Nevada Restaurant Association— with proceeds going to scholarships. Another hometown favorite which occurs in March or April is UNLVino, which for 40 years has been raising scholarship money for students from the William F. Harrah College of Hotel Administration. This event has been planned and managed by Hotel College students for many years. All events give Las Vegans an opportunity to try new food while supporting local organizations that support people in need. There are also a lot of for profit cultural festivals to try throughout the year. Teaching a class in Cultural and Cuisine at UNLV, I am very cognizant of all of the community cultural events and promote them to my students whenever I can. October 2014 I The Las Vegas Food & Beverage Professional 15
New Releases
The Foodie’s Beer Book
The Art of Pairing and Cooking with Beer for Any Occasion By Brooke & Luther Fedora Skyhorse Publishing www.skyhorsepublishing.com This recipe book by gastropub owners and Culinary Institute of America graduates Brooke and Luther Fedora explores the many ways beer can enrich a dish or entire meal. Broken down into seasons of the year, each recipe includes an attractive color photo of the dish and detailed instructions. The authors include a brief history of beer, descriptions of major beer styles and instructions for baking, de-glazing, frying, grilling, steaming and poaching with beer.
16 The Las Vegas Food & Beverage Professional I October 2014
We Make Beer
Inside the Spirit and Artistry of America’s Craft Brewers By Sean Lewis St. Martin’s Press http://us.macmillan.com/publishers/st-martins-press This celebration of American brewing by frequent contributor to and former columnist for BeerAdvocate magazine gives an overview of craft beer with insights from some of the stalwarts of the industry: including Sam Adams’s Jim Koch, Sierra Nevada’s Ken Grossman, Dogfish Head’s Sam Calagione and Stone Brewing’s Greg Koch.
www.lvfnb.com
These Girls Have It— Kudos to Our Female Certified Cicerones®
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes
Chelsea Potts
your inquiries.Email: bob@lvfnb.com
In the not so distant past, beer was considered a man’s drink and it was only the occasional woman that professed a love for the barley beverage. Now with the advent of the craft beer renaissance with a myriad of beer styles and flavors, beer drinking has become a co-ed sport. Here in Southern Nevada we now have our first female head brewer at CrafHaus and no less than five female Certified Cicerones®. As previously mentioned in this publication, a Cicerone® is beer’s equivalent of a sommelier, and like the qualifications of a sommelier, it takes an abundance of determination, perseverance and preparation to attain the title. Those who achieve this certification have passed a test assuring they have a deep and well-rounded knowledge of beer and beer service as well as competence in assessing beer quality and identity by taste. In this monthly feature we will highlight those in our city that have attained this distinction, beginning with our five female pioneers. This month the spotlight shines on Chelsea Potts, who is currently employed as an on-premise beer sales consultant at Wirtz Beverage Nevada. She became a Certified Cicerone® in November, 2013 and received a Bachelor of Science in Finance from Louisiana State University in 2011. What motivated you to become a Certified Cicerone® and how did you prepare for the tests? I was motivated to become a Certified Cicerone® by my passion for beer. I joined the beer industry in April, 2013 and knew virtually nothing about beer. I immediately enrolled in a course at Wirtz which prepares employees
to take the Certified Beer Server Exam. After passing the exam I was given the option to continue on to the Certified Cicerone® course. Kevin Ruckle and Michael Shetler, both Certified Cicerones® who also work for Wirtz Beverage, instructed the classes and helped me prepare for both the written and tasting portions of the exam. I also found Randy Mosher’s Tasting Beer a very valuable study tool.
understand what customers are looking for and more easily identify products that will work well for them. I have become for many of my accounts the go-to rep for all things beer and have been able to increase sales for both my company and my accounts.
How does having this knowledge and expertise help you excel in your current position?
I am a proud Louisiana State University Alum. It’s not uncommon to walk into a bar in Baton Rouge and find that five out of eight beers on draught are brewed in Louisiana. I credit the start of my passion for craft beer to the ‘buy local’ culture and the presence of local craft beer in South Louisiana.
I am currently employed as a sales rep with Wirtz Beverage Nevada. Becoming a Certified Cicerone® has allowed me to better
18 The Las Vegas Food & Beverage Professional I October 2014
How did you originally get interested in craft beer?
www.lvfnb.com
bourboN, bbq & baNjos judGING cl assEs ThE qualIT y of ThE E XPErIENcE is equal to ThE sIzE of ThE smIlEs
Ta s T E chamPIoNshIP chIlI P r I vaT E c h E f ’ s Ta b l E W I T h b E N va u G h N & robIN lE ach a ToasT To ThE World food chamPs
G E T y o u r T I c k E T s T o d ay – w o r l d f o o d c h a m p i o n s h i p s . c o m / t i c k e t s
World cl ass TasTING E XPErIENcEs
n o v e m b e r 12 -18 , 2 0 1 4
Dining Out with the Harrises
By Elaine & Scott Harris Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City. Elaine and Scott also host VIP Custom Designed Dining Tours in Las Vegas. They travel extensively covering Luxury Food and Wine lifestyle events worldwide. Cuisinist@Gmail.com www.Cuisineist.com www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com Twitter: VinoLasVegas Instagram : Cuisineist
3940 Coffee + Tea; and Della’s Kitchen, where “historic farmhouse meets urban kitchen.” For a one-of-a-kind experience the Delano unveiled an eclectic cocktail program at its lobby lounge, Franklin, the hotel’s centerpiece for sipping, socializing and sampling some tasty libations. Its intimate and sophisticated environment features gold lighting, hues of deep blue and bronze, and navy sheers that drape from ceiling to floor with shimmering, sparkling lights reminiscent of fireflies at dusk.
Made L.V. Opens in Tivoli Village
Made L.V. American Tavern is the newest venue of Elizabeth Blau and Chef Kim Cantenwalla. Just a few miles from their successful Honey and Salt restaurant, their new eatery embraces the great flavors of the “farm to table” cuisine that Chef Kim has carefully crafted, with an open bar area and dining options for all members of the family. Being a fan of their sister restaurant, we were thrilled that this new venue was opening to engage the community with another take on their culinary expertise. Spending several trips with friends for their fabulous happy hour venue, we were in love with the butcher-style Salt and Vinegar Wings paired with French beer served by Maddie, a veteran bartender that can serve you a range of international and regional beers, wines and cocktails. Libations are flowing in the new sleek bar area, every seat filled with seekers of the newest place to imbibe in the Summerland scene. Is this just a phase? We are giving this a resounding “no,” from the Pimento Cheese Dip to the fabulous American Burger, all for prices that will leave you smiling and your stomach content but not bogged down with fare that is typical “bar” food. There is nothing typical about the food here; with the vision of Chef Kim and the execution of Chef Daniel Boling these dishes are comfort food with a fresh and healthy emphasis. During one of our visits we tried the Trout stuffed with kale and pistachios, cooked to perfection and delicate but firm to the bite. The Beer Steamed Clams was another flavorful dish, spiced up with chicken chorizo and potatoes, hearty but not overwhelming in heat and meatiness. One of our favorite dishes is the locally grown Arugula Salad with mission figs, pomegranate seeds and goat cheese with a roasted balsamic reduction dressing. This is one of those “go-to-dishes” and the spicy arugula with the sweetness and firmness of the figs is complemented by the balsamic reduction. For a dessert option, try the Banana Pudding layered in a mason jar oozing with salted caramel, whipped cream and “Nilla” wafers that will squelch any sugar craving. With a casual ambience that is welcoming and open, and with a great outdoor patio for fall weather dining, stop by Made L.V. and make it your next happy hour or family dining hangout. Happy hour is from 4 to 6 p.m. Mon.-Fri. Made L.V. is open from 4 to 11 p.m. daily for dinner and 11:30 a.m. to 4 p.m. Wednesday through Sunday for lunch. Made L.V. American Tavern Tivoli Village, 450 S. Rampart Blvd., 702-722-2000
The Delano Las Vegas Will Mix It Up in Las Vegas with Tasty Libations
It’s finally here; the Delano Las Vegas now offers a new all-suite, smoke-free luxury hotel experience located steps away from Mandalay Bay. This iconic hotel features a unique sand-meets-water design and blends signature elements of Delano South Beach with the distinct energy only found on the famed Vegas Strip. It also offers dynamic social spaces such as Franklin, an eclectic lounge; www.lvfnb.com
The Franklin buzzes with live entertainment, including dynamic performances and beats from the hottest up-and-coming DJs. Libations are front and center with rare, premium liquors and one-of-a-kind spirits including a custom Glen Moray Scotch, a Woodford Reserve Double Oaked Bourbon and Delano’s hand-selected Black Barrel Mt. Gay Rum. They even have a barrel aging program that features a nice selection of draught cocktails utilizing custom oak barrels stored in house. Showing off more than two dozen craft beers by the bottle and a selection of wines-by-the-glass that is exclusive to Franklin, the beverage menu will provide an array of options to suit any taste. Are you hungry? Enjoy a selection of small bites and appetizers such as Grilled Flatbread Cambozola with caramelized pears and walnuts; selections of charcuterie and cheeses; sea-salted Pommes Frites with smoked pepper ketchup; and Fried Pig Ears served with togarashi, lime and black garlic-yuzo aioli.
October 2014 I The Las Vegas Food & Beverage Professional 21
When Mike McCloud says he puts his money What’s New in 2014 where his mouth is, he’s not kidding.
As if that wasn’t tough enough, the nine champions then face a panel of distinguished, celebrity and professional chefs in an elimination round at the Final Table, until one cook is left standing and earns the event’s coveted title and $100,000 grand prize.
For the third year in a row, the CEO of the World Food Championships is putting up a $300,000 prize purse (and an estimated $600,000 in operations/ logistics) for the largest food fight in Las Vegas history. With more than 1000 serious chefs, competitors and food judges from around the world already registered into the November event, it looks like the gamble is paying off not only for WFC, but for Downtown Las Vegas hotels as well. Slated for Nov 12-18, WFC is fast becoming the undisputed leader in the “food sport” industry. Thousands of food competitions exist every year, but the WFC is the biggest one and has become a season-ending destination for serious foodies and competitors alike. Other events are even emulating WFC to determine winners in a blind, objective process by utilizing its E.A.T. (Execution, Appearance and Taste) methodology. “We are hearing and seeing the WFC referred to in media as the Super Bowl or Olympics of food,” explains McCloud, who with co-founder Larry Oliphant has spent countless hours studying and developing a way to turn food competitions into a real sport. “After only two years of existence and more than 3 billion media impressions, it’s literally starting to feed on itself. Pun intended!” But for McCloud, this event is no laughing matter. In fact, A&E made a major investment into last year’s event to produce a six-week TV series around it, while ABC Nightline also showed up to create a feature segment on the food frenzy. “The way we see it, no one is more passionate about their craft than food competitors and trained food judges,” Oliphant commented. “We’re glad that they are finally getting their due and being seen as athletes in their own right by major media outlets everywhere.” Like any major sports platform, launching, operating and funding the WFC has not been an easy task. But unlike other sporting events, what makes the WFC so compelling is that it provides a level playing field for cooks of all types, from home chefs to pro chefs. The “fight” between these two foodie groups has created epic social media buzz. “I’ve never seen anything like it. From day one in 2012, I knew the WFC was going to be a game changer in the food competition industry, and that’s why I jumped on board as a Final Table judge, and ultimately a partner, as soon as I had the chance,” said Ben Vaughn, a celebrated restaurateur and TV food star who is now the official “emcee” of the event.
How It Works
Like professional and collegiate sports, the WFC was designed with a playoff system in mind. It has an opening round for all competitors, allowing them to showcase their talents in one of nine categories (BBQ, Chili, Burger, Sandwich, Pasta, Seafood, Cheese, Dessert, and Bacon). They do so by creating a “signature” dish and then a classic recreation in that category. Both entries are scored and judged to whittle a field of 50 competitors down to the Top 10 in each category. From there, the Top 10 compete again with a special, usually sponsordriven challenge to determine a category winner, who then faces the other eight category champions at the Final Table. Over the course of about 5 days, more than 400 competitors are narrowed down to nine champions by trained and celebrity judges, all utilizing the E.A.T. methodology throughout the process. www.lvfnb.com
As it has each year, the WFC is evolving and expanding in 2014. The organizers have added an official food blogger conference, aptly titled FoodFightWrite. About 150 bloggers and journalists from around the nation will be attending the conference, which features an “embedded” opportunity for them to follow a cook throughout the tournament. Earlier this year, the WFC even expanded into other cities by hosting three “Super Regionals” in Arizona, Illinois and Tennessee. Dubbed a geographical “feeder strategy” for contestants, McCloud stated that the WFC simply needed to test scalability and qualifying processes in other locales to plan for a major growth trend that could be on the horizon. “Americans are aspirational,” explained Oliphant. “And the thing that we have that no other sport has is the ability to put cooks on the field of play. You can’t line up across from Peyton Manning to play football. But you CAN stand on the same stage behind a grill with Bobby Flay. Our competitors and aspiring cooks know that, they see it, and they’re coming to us for that very opportunity.” Additional features in 2014 will include the Humm Hub, a central point at the Kenmore Kitchen Arena where bloggers, cooks and judges can monitor every stat and the latest standings of all 400+ competitors. “We are very excited about our partnership with Humm,” Oliphant said. “For the first time, our sport will come alive in graphic and statistical form, in real time.” Ironically, these new features, along with consumer eating events thanks to local sponsor Southern Wine & Spirits of Nevada, will all unfold in a tighter footprint. Instead of spreading throughout six blocks of Fremont East, the WFC will be concentrated in two areas this year: the 3rd Street alcove of Fremont Street Experience and the new DLV Event Center that was recently completed by the D. Logistically, it will make it easier for consumers, competitors and WFC staff members to navigate the championship’s many festivities, demonstrations, and food fights.
Where It’s Going
From day one of the first WFC in 2012, McCloud claimed that the WFC would one day span 10 days and two weekends. The 2014 event is already close to that, with seven full days of activity and two extra categories this year. He now claims that 2015 could be the breakout year. With new alliances and partnerships with major food entities like ACF, IACP, Chef’s Roll, Le Cordon Bleu, Red Robin, Tyson and three producer councils, it looks like the tipping point could be coming soon. That doesn’t even take into consideration TV. When asked how the WFC would top its six-episode entry into the broadcast world with A&E, McCloud smiles and poses an unexpected question. “How about multiple TV shows?” he says, trying not to disclose too many details because of negotiations. “Let me put it this way: there will be more production crews and cameras and network executives at this year’s championship than last year. So stay tuned.” He may not be a chef. But it’s obvious that McCloud and his crew are cooking up something big in 2014. Hopefully that means even bigger and better bets to come for Las Vegas as the World Food Championships goes all in on its most promising year yet. October 2014 I The Las Vegas Food & Beverage Professional 23
Brett’s BY
Dining Outlook
Famed Chef Tony Hu opened Lao Sze Chuan at the Palms in a completely redesigned stunning space serving authentic Chinese cuisine.
Della’s Kitchen at Delano Las Vegas, formerly THEhotel at Mandalay Bay, is the new dining experience where “historic farmhouse meets urban kitchen” using local and regional ingredients plus Delano’s own greenhouse herbs. The Light Group Executive Chef and Partner Brian Massie will be introducing Hearthstone Kitchen & Cellar, a new rustic American dining experience at Red Rock Resort. Contemporary Indian restaurant Mint Indian Bistro at 730 E. Flamingo is hosting its First Inferno Curry Challenge Month Oct. 1-31. Anyone finishing the dish receives prizes and spot on Mint’s Wall of Fame. Hard Rock Cafe on Paradise started its last Sunday of the month “Rouge & Booze – A Drag Brunch” with local queen Kitty Litter and her girls entertaining at 11 a.m. and bottomless mimosas. Celtic-themed restaurant and sports bar Tilted Kilt that used to be at the Rio has a much bigger new location at The Link and offers Hoppy Hour. White Castle is opening an outlet inside the Best Western Plus Casino Royale Resort on the Strip in November. TREVI Italian Restaurant inside The Forum Shops at Caesars celebrates National Pizza Month offering a different specialty pizza for $10 everyday in October.
Vegas Notes Victor Drai’s new LGBT opulent Liaison Nightclub opened at Bally’s featuring two club rooms, two DJs, multiple bars and stage. The Fountains of Bellagio has a new three-
song medley “Footprints,” “Rocky” and “Red Lights” from renowned DJ/producer Tiësto’s new album, “A Town Called Paradise.” Bellagio Gallery of Fine Art closes “Painting Women: Works from the Museum of Fine Arts, Boston” Oct. 17 and debuts “Fabergé Revealed” on Nov. 14 showcasing 238 rare Fabergé ornate creations. Las Vegas Foodie Fest Oct. 15-19 features 50+ top national food trucks and vendors at a new location - The LINQ Promenade. First Friday organizers are turning nine of 12 themes in 2015 over to the people by submitting ideas Oct. 3-Nov. 16; email themes@ firstfridaylasvegas.com. Marking year 22, the Freakling Bros. The Trilogy of Terror featuring “Circus of Horrors,” “Castle Vampyre” and R-rated “Gates of Hell,” runs Sunday-Thursday this month at the Grand Canyon Shopping Center.
The Life is Beautiful Festival runs Oct. 24-26 and the Grills & Guitars Kick-Off party is Thursday, Oct. 23. The Vegas Valley Book Festival, scheduled Oct. 16-18, is the largest literary event in Las Vegas. Now in its 13th year, the festival is free and open to the public. Visit vegasvalleybookfestival.org. Ghostbar Dayclub, known for its over-the-top themed costume events returns to the Palms every Saturday at 1 p.m. starting Saturday, Oct. 18. The 202-room Clarion on Convention Center Drive has closed for good. The third Saturday of every month through 2015 at The Mob Museum, the Las Vegas Metropolitan Police Department is hosting free monthly Community Safety Forums from 1 to 2 p.m. The High Roller at The LINQ is offering an exclusive Saturday morning package for families with children 12 and under from 10 to 11:30 a.m.
24 The Las Vegas Food & Beverage Professional I October 2014
Entertainment Scene Olympic Champions Meryl Davis and Charlie White will headline Pandora Unforgettable Moments of Love on Ice Saturday, Dec. 20 at Mandalay Bay Events Center with Kristi Yamaguchi and Michael Weiss hosting the love-themed show that will air on ABC next year. Other champions include: Brian Boitano, Evan Lysacek, Elvis Stojko, and more. “PANDA!,” the first Chinese variety show with a Las Vegas residency again has more dates scheduled at The Palazzo this time through Dec. 28. Lady Antebellum, hit solo artist David Nail and female duo Maddie & Tae will appear at the new Downtown Las Vegas Events Center during the National Finals Rodeo on Friday, Dec. 5. Jerry Seinfeld will return to The Colosseum at Caesars Palace on Dec. 26 and 27. Westgate opened two new shows in the Shimmer Cabaret - Neil Diamond: The Tribute starring Rob Garrett as the King of Diamonds with the K.O.D. Band and a revamped Purple Reign: THE Prince Tribute Show starring Jason Tenner. Hip-hop legend Snoop Dogg with his 1920s style will return to TAO with his Snoopadelic Cabaret on New Year’s Eve, Wednesday, Dec. 31. The three-story venue will be filled with period-influenced entertainment acts. LIMELIGHT at The Plaza through Nov. 1 is a sexy transformation of the Great Gatsby-era into a modern-day burlesque spectacular with memorable characters.
Lavish lounge FIZZ inside Caesars Palace has introduced live acoustic music sessions every Thursday-Saturday and champagne “Bottomless Bubbles” from 5-7 or 7-9 p.m. www.lvfnb.com
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HUMAN RESOURCES INSIGHTS By Linda Westcott-Bernstein
Keeping Great Employees
What is the secret Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention and training programs designed for all levels of employees. Linda has recently published her self-help book entitled It All Comes Down to WE! with Author House Publishers. Her book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com Website: www.LJBConsulting.nett
to keeping your best employees? Good pay, flexible work hours, or generous vacation time? Maybe a little of all of the above. But I have found, over my many years in human resources, that people thrive and even contribute more effectively, when the following three (3) attributes for success exist. • a good company culture • an opportunity to be heard and to contribute (engagement) • a respectful team around them A good company culture is characterized by open communication, fair policies and compassionate practices for dealing with issues, changes and challenges
that may occur in a person’s life. What do I mean by “compassionate practices?” I mean that people are treated like human beings: with respect and consideration, especially when issues arise at work that may reflect a change in a person’s behaviors. Do you talk confidentially with the employee to find out what is going on in their life? Do you have steps that can be taken to get a person some help? Do you not condemn or pass judgment, especially until you have a better idea what factors contributed to their situation? People are creatures of habit and most sudden changes in behavior stem from a problem in the person’s life such as marital/family issues, addiction or health problems. People also thrive on an opportunity to be heard and contribute. Have you ever seen the look on someone’s face when they get credit for a good idea or to help solve a situation with their idea or input? It’s like the sun shining through their eyes! They show joy and their face reflects the pride they feel in the opportunity to have made a valued contribution! Those contributions must be acknowledged and appreciated by you for what they are … engagement and effort! Last, but definitely not least, every successful organization must support and expect that respectful treatment is the cornerstone of their
HR
ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com 26 The Las Vegas Food & Beverage Professional I October 2014
people philosophy! Without respect you have nothing. When people or policies are condemning or harsh, you will have nothing but meek, fearful and hesitant employees focused on how to CYA (cover their a$$). That is clearly not a productive work environment. First and foremost, you have to embrace and recognize that turnover has costs to the organization in lost productivity and morale. When you do, you can make changes toward ensuring you can keep your good staff. I’d do this by making sure your pay policies and incentives are in line with your competition. Basic incentives, recognition programs or other rewards can go a long way to increase employee morale and thus productivity and longevity. It is unfortunate, but many organizations today do not put much time or effort into ensuring that they retain their valued talent. Why? I think that it is because, 1) we are too busy with the day to day, 2) we take for granted that people need their job (in this economy), and 3) we don’t appreciate what we’ve got until it’s gone. Good employees tend to be good because of their people skills not just their results. To reduce turnover and dissention, you must not be afraid to tell your employees, at least once in a while, that you appreciate their efforts and contributions.
Next month’s topic: Compassion has a Place at Work
HR Question for next month: Do you your workplace to be a compassionate Question of find environment? Are there programs or steps the Month in place that show caring and consideration for people? Give examples. Share your comments on this topic or a situation. Send to vegaslinda89129@ yahoo.com. Responses for next month’s column earn a copy of my book (see above, left). Be sure to include your mailing address when sending useful responses. www.lvfnb.com
The Bottom Line
By Ben Brown Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.
Advancing Your Online Presence Through SEO
Restaurant [shopping center or intersection X] will draw in the customers in your area. On a related note, Google automatically filters for geography, so you don’t have to worry about including your exact location every time [Google won’t bring up restaurants in Seattle for someone conducting a search in Las Vegas. Are you known for a specific dish, dessert or drink? Highlight the items that make you famous, in the frequent case where people search for terms such as ‘Best guacamole downtown.’ Additionally, promote features such as outdoor patios, views, date night and reservations. Consumers will typically search for a restaurant by feature, and while sites such as Yelp have these built in, you’re at an advantage if someone can skip that search entirely and just go straight to your website.
I
n an era where online marketing dominates the restaurant industry, search engine optimization, or SEO, serves as a critical touch point to grow your business. A recent study by Chadwick Martin Bailey revealed that a whopping 92 percent of consumers search for restaurants online before making their dining decision. The key to success comes from getting these people to actually find your restaurant website. So how will you separate yourself from the hundreds of thousands of restaurant websites out there? The answer [or at least some of the answer] comes from understanding your target consumer, what they search for online when trying to find your restaurant, and how you can best include these elements in your restaurant’s website. For the sake of simplicity, we’ll just use Google when talking about search engines. And when mentioning a restaurant’s website, this can include its Facebook page or any other platform you use for your restaurant’s online presence.
Defining SEO SEO is a term thrown around quite a bit, often misused in the process. For those unfamiliar, SEO involves using relevant keywords to get your website to appear as high as possible on a search page. For example, a Mexican restaurant in Summerlin may include phrases like “Rated best Mexican restaurant in Summerlin” and “Summerlin’s favorite Mexican Restaurant” throughout its website in order to be at
www.lvfnb.com
the top of the list when someone Googles ‘Mexican Restaurant Summerlin.’ SEO is all about content. The more key phrases you type into your website, the higher your restaurant will rise toward that critical Google page one spot. And now that we’re on the same page with SEO, let’s outline the process for determining keywords to add to you website’s content.
Know your target customer Who do you want to find your restaurant online? While the obvious answer is ‘everyone,’ think critically about what type of person is conducting a Google search when your restaurant ideally pops up. If you’re a family place, do parents look you up as a place to take the kids, or do the kids look you up as a fun place to celebrate a birthday? Knowing who exactly is looking for you helps determine the approach and dialect to use for your keyword content. Parents may search for ‘kid friendly’ while kids may search for ‘yummy pizza.’ Next is forming the content itself.
Know your distinguishing terms Typing ‘Mexican Restaurant Las Vegas’ into your content will throw you in with places on the Strip and across town while a simple change to ‘Mexican
Where to put these keywords To increase SEO, the natural response would then be to add more content to your site. Include an ‘about us’ section, history, locations and customer reviews that mention these keywords as often and as naturally as possible. Give yourself opportunity to include more content with more keywords and you’re well on your way to break away from the pack. Just remember to keep content first, and that SEO will only get people to your site. Good content is the only thing that will keep them there and get them on the path to walking through your actual doors.
Common pitfalls to avoid Optimizing your website for keyword search is critical for attracting new customers, but equally critical is balancing SEO with ethical online marketing practices. Resist the temptation toward nono’s such as ‘keyword stuffing’ [i.e. typing “Mexican Restaurant” hundreds of times and hiding it behind your color background]. Those who pursue unethical SEO are subject to the ‘Google death penalty,’ where your business will simply not turn up at all on a Google search. And in the world of internet law, there is no fair trial. If Google determines that you’re engaging in unethical practice, they’ll take you off their search platform without ever informing you. Google ‘BMW Google Death Penalty’ for a hard-hitting example.
October 2014 I The Las Vegas Food & Beverage Professional 27
PRODUCT SPOTLIGHT
Major Products, the stock and sauce specialists,
have innovatively changed the way they package their existing range of Superb Gravies and Sauces. The highly successful line includes Brown, Chicken, Turkey, Pork and Country Gravy as well as the seriously delicious Cheese and Nacho Cheese Sauces. Developed by chefs, for chefs, Major felt it was time to bring something new to the marketplace. This has come in the form of reinventing their Superb range by designing a new label and presenting the products in a foil pouch for guaranteed freshness. The feedback from customers has been sensational and Major is delighted at the overwhelming thumbs up. The new packaging looks much more visually appealing and now matches the quality of the first class product inside. The five gravies yield up to 1 gallon when prepared. With no artificial additives or preservatives and both Low Sodium and Gluten Free flavors available, they really are the answer to all your nutritional needs. Easy to use in a few simple steps, they offer the utmost in convenience and ensure consistency throughout your guests’ dining experience. The two Superb Cheese Sauces come in 24 oz pouches and again make up to 1 gallon when prepared. With real cheese being the first ingredient, the sauces are offering a rich flavor, while both products are Gluten Free with no added MSG, artificial additives or preservatives. To find out more about Major’s exciting full product portfolio or to request a selection of FREE samples of the Superb range call (800) 222-1296 or take a look at the website, www. majorproducts.com.
American Culinary Federation Chefs Of Las Vegas Chapter Page
By Juanita Fryer
Juanita is currently a culinary student at UNLV, previously at CSN and is the ACF Chefs of Las Vegas liaison journalist working at South Point Hotel’s main kitchen in the garde manger department. Born and raised in Asia, she brings a unique view to this industry page! For inquiries and suggestions email Juanita.fryer@lvfnb.com
Calendar of events:
October 9
Chefs for Kids breakfast at Robert Taylor Elementary School 144 Westminster Way Henderson, NV 89015
October 12
T
he Las Vegas Wine & Food Festival was held on September 5 at the Red Rock Casino Resort & Spa. This yearly event is a collective of local chefs serving their bite-size eclectic and savory appetizers. As you walk through each stand sampling the wide array of foods, from mini pork belly panini to alcohol-infused desserts, you are also tickling your taste buds with carefully chosen red and white wines. Leaving this event filled and satisfied is just the tip of the iceberg, as all the proceeds from this event are donated to the James Beard Foundation. Truly a great cause. The San Gennaro Feast took place September 9-14 at the Grand Canyon Parkway Shopping Center. Featuring amusement rides and numerous food booths in homage to the Italian heritage, this yearly event brings in people of all ages. With food, rides and entertainment for all ages, what more can you ask for. On the morning of September 18th the start of the monthly Chef for Kids breakfasts was held at Lois Craig Elementary School. Scrambled eggs, sausage patties, home fries and a large apple with chocolate milk or regular milk was the menu for the morning. All the volunteers were organized and more than willing to do numerous tasks. The children were ecstatic, and you could tell in their smiles and constant “thank yous” that they were happy. This is the first school of 12 in total that will be visited by the organization. They welcome everyone who would like to volunteer. The Chefs for Kids program works to eliminate malnutrition and hunger through education and awareness. For more information visit http://acfchefslasvegas.org/acflv-chefsforkids.htm. 28 The Las Vegas Food & Beverage Professional I October 2014
4th Annual Chefs for Kids Charity Golf Tournament 7 a.m. check-in Painted Desert Golf Course 5555 Painted Mirage Rd. Las Vegas, NV 89149 (for more info and to sign up visit www. chefsforkids.org/events.html)
October 25
ACF Practical Exam Art Institute of Las Vegas 2350 Corporate Center Circle Henderson, NV 89074 More info TBA
October 30
Chefs for Kids breakfast at Whitney Elementary School 5005 Keenan Ave. Las Vegas, NV 89122
November 25
ACF Chefs Las Vegas Monthly Meeting College of Southern Nevada 3200 East Cheyenne Ave. North Las Vegas, NV 89030 Further info TBA For more information visit www. acfchefslasvegas.org.
www.lvfnb.com
Events
ad index
OCTOBER
October 11
New Vista Wine Walk Town Square winewalk.mobi
NATIONAL SEAFOOD MONTH NATIONAL PORK MONTH NATIONAL DESSERT MONTH
October 11
Taste of Spirits Wine Tasting South Point Casino www.spirittherapies.org
September 30-October 2
G2E-Global Gaming Expo F&B@G2E Sands Expo & Convention Center www.globalgamingexpo.com
October 12
Annual Signature Chefs Las Vegas Lou Ruvo Event Center www.signaturechefslv.com
October 2
SOS-Taste of The NationRain at the Palms Casino www.TasteOfTheNation.org
October 12
ACF Chefs for Kids Golf Tournament www.chefsforkids.org
October 4
Grapes & Hops Festival Springs Preserve www.springspreserve.org
October 16
Sysco Holiday Showcase JW Marriott Resort www.sysco.com
October 24 & 25
October 8
LuckyRice Night Market Cosmopolitan Resort www.luckyrice.com
October 8-9
Japanese Aki-Matsuri Festival Rio Parking Lot www.lvakimatsuri.com
Supply Side West Global Expo & Conference Mandalay Bay www.supplysideshow.com
October 24-26
Life is Beautiful Festival Downtown Las Vegas www.lifeisbeautifulfestival.com
October 8-10
October 25
SNWA-Water Smart Expo South Point CC www.watersmartinnovations.com
ACF Certification Testing Art Institute Las Vegas www.acfchefslasvegas.org
October 10-11
Annual Wine Amplified Festival by Rock ‘n Roll Wines MGM Festival Lot www.rocknrollwine.com
October 25
October 11
October 20
New Vista Wine Walk The Village, Lake Las Vegas www.winewalk.mobi
DOG-TOBERFEST Big Dog’s Brewpub Rancho www.bigdogsbrews.com/festivals/dogtober
Cochon U.S. Tour Commonwealth Las Vegas www.amusecochon.com
Aki Matsuri www.lvakimatsuri.com 702-000-0000
page 17
Life Is Beautiful www.lifeisbeautiful.com
page 32
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
page 11
Later-Louder www.laterlouder.com
page 31
Major Products www.majorproducts.com 702-838-4698
page 29
Nicholas & Co www.nicholasandco.com 800-873-3663
page 2
The Spice Outlet www.thespiceoutlet.com 702-534-7883
page 11
page 25
Audrey Dempsey Infinity Photo page 16 www.infinity-photo.com 702-837-1128 Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
page 26
BJ’s Restaurant & Brewhouse page 30 www.bjsrestaurants.com 702-851-8050 Cicerone® Certification Program www.cicerone.org
page 19
Visstun Visually Stunning Cups www.visstuncups.com 800-401-2910
Designated Drivers, Inc. Las Vegas www.designateddriversinc.com 702-456-7433(RIDE)
page 13
White Soy Sauce www.whitesoysaucefood.com
JCCNV www.jccnevada.com 702-428-0555
page 13
page 8
World Food Championships page 20 www.worldfoodchampionships.com 615-297-6886
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