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October 2015
CONTENTS AND COMMENTS FROM THE PUBLISHER MIKE FRYER
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FEATURES Cover
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THE FRONT COVER FEATURE IS DEDICATED TO SOUTHERN WINE & SPIRITS’ TRIBUTE TO 9-11, which every year is held on the grounds of Southern Wine & Spirits’ Las Vegas offices and invites emergency responders from the police and fire departments. In this manor, Southern Wine & Spirits employees have a chance to show their respect for the lives lost during 9-11 in New York, where many of the SWS employees have friends and family. Cover Photo by Audrey Dempsey/Infinity Photo THE PASSING OF CHEF KERRY SIMON WAS FELT BY THE ENTIRE FOOD & BEVERAGE COMMUNITY including ourselves at The Las Vegas Food & Beverage Professional, where we first met Kerry in 2002 and have enjoyed years of association with him and his contributions to the development of the Food & Beverage Industry. We have featured Kerry in a number of past issues and Kerry graced our cover on the April 2009 issue, where his life & career were highlighted. Kerry was a celebrity chef who was comfortable donating his precious time to charitable causes, especially when it came to feeding and educating children. Kerry will be missed! NVRA-THE NEVADA RESTAURANT ASSOCIATION IS SET TO PRESENT THIS YEAR’S CULINARY AWARDS and the line-up of local professionals represents some of the industry’s best. Awards are presented in six categories and will be hosted at The Palazzo Banquet Hall on the main casino floor, formerly known as Dos Cominos, on Thursday, October 10 from 6-10 p.m. Remember your last day to register is October 12th. www.nvrestaurants.com THE BACK COVER OF THE OCTOBER ISSUE CELEBRATES THE LAUNCH OF LAS VEGAS LAGER, a Big Dog’s brew created by Brewmaster Dave Otto and distributed by Southern Wine & Spirits. This exciting collaboration offers both locals and visitors a local brew that is an easy drinking beer for both the hotter days here in Las Vegas and the cooler season, that won’t fill you up. www.bigdogsbrews.com
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Page 14
Page 24
Hot Off the Grill!
Kerry Simon Passes Away in Las
Product Spotlight
Vegas at Age 60 Page 5 For the Love of the Craft... Page 6 What’s Brewing? Page 7 Mixology at the Trump Page 8
Page 24 Page 15
Summer May Be Over But Not Our
What’s Cooking
Love For Ice Cream!
Page 17
Page 26
Nevada Restaurant Association
Human Resources Insights
Page 19 Up Front and Personal
Page 27 The Bottom Line
West Eats East—Savory Taste and “Umami”
Page 20 Good for Spooning
Page 9 Food for Thought
Page 21 The Joy of Sake Brings 391
Page 10 Brett’s Vegas View Page 12 Las Vegas Food & Beverage Professional-Personal Picks... Page 13
21 www.lvfnbpro.com
Wine Talk
Competition-Level Sakes to Las Vegas: the Largest Sake Tasting Display in the World Outside of
Page 28 American Culinary Federation Chefs of Las Vegas Chapter Page Page 28 Government Cracks Down on Non-Transparent Environmental
Japan
Claims
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Page 29
COVER FEATURE
Megan Mack’s Latenight
Southern Wine & Spirits of Nevada
Excursions
Salutes Those Who Paid the Ultimate Price on 9-11-2001
Page 30 Events Ad Index
October 2015 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com
HOT OFF THE GRILL!
October 2015 Mike Fryer Sr. Editor/Publisher
CHEF KERRY SIMON PASSES AND LEAVES A LEGACY BEHIND HIM. Las Vegas lost one of our most beloved chefs recently to a rare brain disease, Multiple System Atrophy or MSA, after a two year downhill fight. Kerry will be remembered by his friends and associates not only as a creative chef but also as a celebrity you could call on when creating a fundraiser including SOS-Taste of the Nation and Three Square, where Kerry donated a lot of his precious and limited time!
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
Bob Barnes Editorial Director bob@lvfnb.com
Juanita Fryer Assistant To Sr. Editor ACF Chefs Liasion/ Journalist juanita.fryer@lvfnb.com
Karen Kunz Graphic Designer karen.kunz@lvfnb.com
Adam Rains Beverage Editor adam.rains@lvfnb.com
For all Website Inquires contact webmaster@lvfnb.com
THE JOY OF SAKE COMES TO LAS VEGAS FOR THE FIRST TIME and is an immediate success. Jointly assisted by Southern Wine and Spirits, this yearly event is the largest sake tasting outside of Japan and included tastes of about a dozen local Asian-inspired restaurants to help balance out the tasting. We were delighted to catch up with Vice Consul Shinsuke Mochizuki from the Consulate General of Japan in San Francisco, who was in Las Vegas to support Japanese sake brewers and exporters. SALUTE TRATTORIA ITALIANA BY LUCIANO SAUTTO OPENS IN RED ROCK RESORT and we couldn’t be happier! The food was authentically delicious and service was professionally friendly, but it’s what you’d expect from the Clique Specialty Group, and we look forward to seeing more of their projects in Las Vegas and Los Angeles. If you enjoy Southern Italian Cooking at its finest, head for Salute…
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
Journalist Aimee McAffee
Journalist & Photographer Joe Fogarty
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Shelley Stepanek
Journalist Food for Thought Les Kincaid
Journalists Scott & Elaine Harris
Journalist Mitchell Wilburn
Journalist Ben Vaughn
Journalist Good for Spooning LeAnne Notabartolo
Journalist East Eats West K. Mike Masuyama Ph.D.
Photographer Audrey Dempsey
Journalist Chef Talk Allen Asch
Journalist Al Mancini
Journalist Heidi Rains
Journalist HR Insights Linda Bernstein
Journalist Green Restaurant Association Michael Oshman
Journalist Wine Talk Alice Swift
Journalist Latenight Megan Nicolson
Journalist The Bottom Line Ben Brown
Photographer Bill Bokelmann
Photographer Joe Urcioli
SoCal Journalist Margie Mancino
Photographer Rose Powell-Carver
4 The Las Vegas Food & Beverage Professional I October 2015
www.lvfnbpro.com
For the Love of the Craft
Steve Schneider is on quite
a ride. From his military service, to bar apprentice, bartender to principal bartender at one of the most iconic/influential bars in the world, Employees Only in NYC. Never one to rest on his laurels, he’s on a constant quest to better himself and his craft. With his own brand of “no-holds barred” barroom enlightenment, Steve is now taking his show on the road to spread his impassioned message about guest service and the elevation of good times. When he is not traveling or behind the bar, Steve can be found live on the internet with his podcast, The Steve Scheider Show. I caught up with him one afternoon and we discussed working flair, Aussie banter, and bartending in the third dimension… You were just in Australia. What were you doing there and how did you like it? I was judging the Bacardi Legacy cocktail competition. It was the country’s semifinals. It was awesome. We whittled it down from 15 to 3 and then they’ll have final a showdown in February in San Francisco. How’s the Australian team as far as cocktails? They’re the best, man; I love them. They’ve got great humor, they’ve got great chat and they’re just really good at what they’ve been doing. They’re among the elite. For me, in the cocktail world
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By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery and a long-time cocktailian. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”
there’s Japan, America, London and then there’s Australia. I think they’re all just top tier countries. You have an informative and successful podcast. What’s the main message you like to spread? When it comes to the broadcast, I just do that for my own good to keep track of what I’m doing. I’ve been lucky enough to have 40,000 people listen in; but if nobody listens, it’s nice therapy for me and it helps me communicate behind the bar and in giving presentations. With my message, if I can help somebody by talking about what I do every day, I’m super humbled by that to say the least, but it’s very fulfilling to give back. At EO you’ve employed a version of “working flair” for some time. What are the benefits of performing flair? If they’re here to watch me, I’m going to give them something to look at. It’s a bunch of different skill sets that I try to master because I want to be good at my job. And if I can provide a little bit of spark, a little bit of something that they may not have seen before or something they’re not used to whether it be a great cocktail, whether it be a simple tin spin, flat back toss, a shake, a stir, a throw, a flame zest or just simply popping open a beer and taking their money and moving onto the next. Whatever it is I’m going to be able to do it. I learned how to make spheres out of olives, and I learned how to do all the molecular stuff too. It’s all part of the same vein. How has flair helped you behind the bar? Yeah man, it helps me with all my coordination and my ability to just maneuver bottles and maneuver tins and be able to look like they’re all an extension of my body. All my tools are an extension of my body and flare helps me do that. It helps me with my coordination. That’s why I do it. I’ve got so much respect for flair bartenders; it’s hard work bro. Cocktails? It took me 10 seconds to lean to make a negroni. It took me weeks and weeks or
months to learn how to flip strip bottles. Have you had any negative reaction from the “cocktail nerds” that you are doing flair? Every time I post something about flair like a cool video—whether it be exhibition or working—there’s always some jerk that comments, “Well can he make a good drink?” The biggest mistake a bartender can make is think that their style of bartending is the one and only way. There’s many different bars out there. I’ve worked from clubs to fine dining to upscale cafes to cocktail joints. I’m working it all and the more you do this the more you just feel a respect for other people. I do get backlash from cocktail nerds but I don’t care. Once again, I care about what I do and if I want to learn how to do some working flair that’s going to help me out and create my own style, then I don’t give a shit what anybody else says. In your mentor Dushan Zaric’s book, Speakeasy it says that a bartender should be “one part mixologist, one part rock star and one part sage.” Would you agree that flair is a natural progression of a “rock-star” bartender? I call it three dimensional bartending. Mastering all. Even the cocktails that we make have a beginning, a middle and end, touch your tongue at all different sides. And with the bartender, sage, mixologist, rock star. The sage is the team player and very professional. To him every shift has an end, and he is the positive guy who will work well with the team and knows the business. And then there’s the mixologist, the guy who knows his cocktails and knows his recipes and is basically a walking encyclopedia of techniques and spirits and all this stuff. It’s knowing how to make a bunch of different drinks for people. And then of course the rock star. The guy who likes to maintain the party and the showmanship. Thinking outside the glass, giving other people something to see, something to look at, something to leave their bar and they’re like, “Man that place is awesome and I have no idea why.”
October 2015 I The Las Vegas Food & Beverage Professional 5
what’s
BREWING?
By Bob Barnes Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot. com. He welcomes your inquiries. Email: bob@lvfnb.com
the line-up of breweries that will be pouring. The Amphitheater is located at 500 S. Grand Central Parkway.
What’s on Tap
Nevada Beer Events
October will be a great month for beer in Nevada, with five quality events taking place in Las Vegas and Reno. If you could be in more than one place at one time, October 10 would be a good time to do so, with three events taking place. Atomic Liquors in Downtown Las Vegas will host a sour beer festival, with more than 30 sour beers being poured. General admission will get in at 4 p.m. and VIP at 3. The event will also herald the launch of local brewery Joseph James’s sour beer line-up, with six beers being released at Atomic the day before and at the fest. Atomic is at 917 Fremont St. in the Fremont East Entertainment District. For more info visit www.atomiclasvegas.com. On the same day, also in Las Vegas, Aces & Ales will host an East vs. West Showdown pitting Sierra Nevada, Firestone Walker, Speakeasy, and Pizza Port vs. Brooklyn, Ommegang, Victory and Dogfish in a friendly competition. Participants will taste the breweries’ beers pouring from 50 taps and vote for their favorites. The event will begin at 3 p.m. at the Tenaya location. Also on October 10, but in Reno, the Nevada Craft Brewers Association (NCBA) will host its Harvest Festival, a celebration of Nevada beer. The fest will take place in the outfield of the Reno Aces Ballpark and will be the first event ever held on the field. More than 30 breweries will be represented, with about a dozen local, 10 from Southern Nevada and 10 regional breweries; and 10 food trucks will be set up on the warning track along the outfield wall. Entry for VIP is at noon and general admission is at 1; the event will run till 5 p.m. Proceeds will benefit the NCBA and the American Cancer Society. For more info and to purchase tickets visit fallharvestfest.com. On Oct. 17, Big Dog’s Brewing will host its next quarterly fest, the annual DOGtober Beer Festival, held from 3 to 9 p.m. in the outdoor area at the Draft House at Craig Rd. and Rancho Dr. in northwest Las Vegas. As usual, there will be more than 50 beers poured, including several from local breweries; live music; free admission; and as you may have guessed, brats will be served. For the line-up of beers, visit dogtoberbeerfest.com. The 4th annual Downtown Brew Festival on October 24 will take place from 5 (with early entry and VIP at 4) to 9 p.m. at the Clark County Amphitheater in downtown Las Vegas. Expect more than 200 beers from 60 breweries, including plenty of locally-brewed brews from both Southern Nevada and Northern Nevada, food from local celebrity chefs and live bands. Organizer Brian Chapin never disappoints and always puts on superior events, with a great quantity of quality beer being served. This fest typically sells out with attendance capped at 3,000, so consider purchasing your tickets at downtownbrewfestival.com, where you’ll also find 6 The Las Vegas Food & Beverage Professional I October 2015
Banger Brewing has expanded its hours and now opens at noon 7 days a week. Look for some more barrel aged beers in the near future. The Downtown Las Vegas brewpub has four Chardonnay wine barrels and two bourbon barrels currently full of aging beer. Also, its newest staple beer is Morning Joe, a traditional German Kolsch dosed with caramel and hazelnut coffee beans that drinks and smells like a stout, but looks like a Kolsch. At the Las Vegas Gordon Biersch, Brewmaster Richard Lovelady is releasing a raspberry sour and an American Red Ale. Who would’ve thought you’d see those beers on tap at a Gordon Biersch years ago? GB is also hosting monthly beer dinners and a brewer’s happy hour, where you hang with the brewer and talk all things beer. In Henderson, Joseph James has launched a new line of its beers in cans, with its Citra Rye, Busker Brown and I’m Out Imperial Stout (formerly Red Fox) now available. Also new are an assortment of barrel aged wild ales and fruited sours, which the brewery has been aging for more than a year. As mentioned earlier, several will debut at the Atomic sour beer fest, and other offerings will include the 7th Anniversary Ale, a blend of its Bourbon Barrel Stout and Bourbon Barrel Wee Heavy conditioned with cacao nibs and vanilla beans. Also in Henderson, CraftHaus celebrated its 1st anniversary in September with a Belgian Quad. The brewery is continuing its tweaked series, in which it brews smaller batches with added twists. Up next is a Belgian Stout tweaked two ways: with toasted coconut and Makers and Finders cold brew coffee. On the second Friday of every month is Firkin Friday, with even more experimental takes on the beers. Recent adventures included a Belgian Stout on tart cherries, a Resinate IPA Rye on Fuggles and a Resinate IPA on oak and coconut.
As always, great beer happens in Vegas!
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Mixology at the Trump
By Adam Rains Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery and a long-time cocktailian. Adam strives to learn every day and during his career he’s studied at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”
The menus are well thought out and kept within the spirit of seasonality. They still are able to incorporate a 16-year-old Scotch from Islay, which is well known as the benchmark for the peaty, smokey style of the island. This whisky is Laguvulin (of course) and is paired with the orange bitters for a great effect. It is a challenge to be unique in a city that is besieged by multiplicities of beverage options. Trump has met the mark with aspirational cocktails, a fun yet elegant setting and one of the better arrays of infusions off the Strip. Be sure to try the Chipotle Honey Jim Beam and the Caprese Vodka just to name a few. I can’t wait to see what they’ll come up with next! We will see you at the bar! Salute!
When you hear the word Trump you may first
think of reality TV “catchphrases” and controversial news headlines but maybe not Las Vegas. In a city that is full of neon shining opulence, it is possible to overlook that one of our most elegant properties is at the Trump. The Trump International Hotel, with its 1,200+ gold-laden suites, world class restaurant and penthouse dreams, is the über hotel and aims to satisfy the most opulent of tastes. At the heart of the property there is a beautiful bar. Run by two young and talented barmen Antonio Olvera and Andrew Almanza, they have reinvented their program to match the level of excellence found in the hotel. With a focus on local farms and local produce, they are showcasing it up and down the menu with drinks like the “Strawberry Fields” and the “Watermelon & Basil.” The “Strawberry Fields” brings together High West Whiskey, Strawberry Puree, Blood Orange and Rhubarb Bitters. The whiskey is not overpowering and the drink has a beautiful presentation. It’s playfully garnished with a spoon of strawberry jam, which is a nice touch because it allows the guest to alter the drink to suite their individual palate. Another highlight of the menu is the “Watermelon & Basil.” This libation contains a watermelon and basil shrub, Red Berry Vodka, pineapple & OJ. The cocktail is many things: delicious, refreshing, balanced, candied & aromatic and does what many drinks with a vinegar based shrub are unable to, to not taste like vinegar.
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ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA LAS VEGAS’ ORIGINAL BREWING COMPANY ww.bigdogsbrews.com October 2015 I The Las Vegas Food & Beverage Professional 7
By K. Mike Masuyama Ph.D.
West Eats East—Savory Taste and “Umami” A savory taste is traditionally created by either dried Shiitake mushroom, Komb kelp sea-veggie, cured-dried Bonito flakes, dried sardines, dried scallops or their combinations, in Japan. In old days these dried goods were exported to China for their cuisine, particularly at Buddhism Zen temples, for an exchange of advanced, civilized, cultural goods and technology. During the last 20-30 years, Japanese food R&D along with manufacturers have been extensively promoting a theory of the good taste in a term of “Umami.” The term floats in our food academic conferences or trade shows, but it seems to not be fully recognized yet. As sushi or the Japanese traditional cuisine, Washoku, spreads in our market, we would encounter more often Umami, claimed as a key tasty character of the ethnic cuisine or foods. Here is the Umami theory in my interpretation in our food culture based on my visit to the Umami Information Center in Tokyo last June. As agreed today, there are four basic taste sensations: sweet, salt, sour and bitter. If sweet, it is good for energy for our body. Milk is sweet (lactose but not sucrose or glucose), which is good for a baby to suck for growth. Salt we need to sustain life because we have evolved from the sea with salty blood. Sour is a sign of spoilage or immaturity to avoid. If bitter, stop eating because poisonous things often taste bitter. In my
Traditional yet New Perfect Soy Sauce Flavor without the Color! A golden color white soy sauce No burnt dark soy sauce flavor No darkening color in cooking Remarkable for sea foods, veggies, pasta, fusion and natural foods www.whitesoysaucefood.com 8 The Las Vegas Food & Beverage Professional I October 2015
Mike Masuyama is a bi-cultural science-technologybusiness 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, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books and dozens of articles. “Ask Doctor Sake” was his last series in this journal.
flavor chemistry dogma, stimuli of these four senses are electronically transmitted through the nervous system along with the others of aroma, flavor, mouth-feel, and after-taste to the brain, where they are processed together with eating atmospheres and memories to determine instantly if savory or not. This savory taste can be also expressed by the words of delicious, tasty, palatable, appetizing, relishing, toothsome, luscious, flavorsome, zesty, gusto and so on depending on occasions. Such taste sensations may have evolved in a due development course of our human species, Homo sapiens, which enables to accommodate more stable food supply through selection, production and preparation of everything that can nourish us. Other animals may have a part or none except for filling empty stomachs instinctively with edible, available stuffs. In this Umami theory, the fifth taste sense is claimed to exist on the tongue in addition to the four. It perceives an agreeable taste sensation, which is transmitted along with others to the brain where the same sensory evaluation process takes place for judging the overall taste of savory or deliciousness. This fifth taste sensation is defined as Umami. However, Umami is not savory taste itself, the theory says. It may be asserted as a key stimulus to induce, coordinate and determine savory or deliciousness in the brain, I interpret. The term “Umami” is adopted for this particular first note because of no appropriate word available in our flavor vocabulary. Though, this term evokes some confusion because of its synonym in Japanese and also not the widely recognized nature. The Umami theory was born in the land where many things were preferred to be elaborated and when the western civilization and culture were flowing in at the turn of the last century. The most similar idea to it is “Osmazome” by Brillant-Savarin (The Physiology of Taste, Jean Anthelme BrillantSarivan, 1826, Translated & edited by M.F.K. Fisher, Vintage Books, NY 2011). Osmazome is the matter preeminently from red meat, soluble in cold water, while Umami comes from omnivorous sources. The substances to provide Umaimi are some amino acids in a sodium or potassium salt form like glutamate, as well as nucleotides like inosinate or guanylate. This fifth taste sensation may contribute to satisfying the desire for intake of the constituent blocks of our body building or maintenance component, protein. Upon the tongue, these substances are said to spread over the entire tongue surface, linger for some duration and secrete more saliva, sending a signal of the Umami sensation to the brain. Since Osmazome also consists of some these compounds, both theories may lie on the similar basis except for the different reacting sites: Umami on the tongue, Osmazome in the brain. The foods which contain Umami or Osmazome substances are both perceived as savory or delicious eventually. Edible matter is composed of naturally occurring chemical components. Many food and beverages which contain Umami substances, naturally existing or added in preparation, visible or invisible on the labels, have been sold and consumed all over the world. The Umami substances have threshold values which are the lowest contents to sense as Umami. At the same time any food component must be less than excessive or out-of-balance to avoid unpleasant, unsafe consequences. This theory needs to be educated to us in our language. As science advances, an old concept could be up-dated or renovated accordingly. For more of the theory, visit www.umamiinfo.com. www.lvfnbpro.com
FOOD FOR THOUGHT
By Les Kincaid Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the nationally syndicated wine radio show Wines Du Jour 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
Is There a Good Wine for Cooking If you are going to cook
with wine (and I recommend you do) the first and most important rule of thumb is: cook only with a wine you would drink. I don’t mean go out and buy a Chateau Lafite-Rothschild to make Beef Stroganoff. But if the wine is OK to drink, it’s OK to cook with. The wine to avoid is so-called cooking wine located in the supermarket near the vinegar. I’d rather use the vinegar. “Cooking wine” is, first, a poor quality wine packaged so it can be priced higher than it should be, and second, a wine to which salt has surely been added, either to prevent you from drinking it straight or to “help” in seasoning. Avoid it even if it means not using wine at all. So, to start I would suggest using a very mainstream white and/or red to cook with. As you get more accustomed to using wine as an ingredient in your creations, you can start
to play around with which wine you want to use. You could buy an extra bottle of the wine you are planning to serve with dinner, and use it in the dish. Or you could get more creative. How about using a Sauvignon Blanc, known for its herbaceous quality as a wine, in a dish highlighting herbs. Zinfandels have a berry or cherry character, which would be a nice background to a fruit sauce for duck. A buttery Chardonnay is the perfect base for a beurre blanc. The more you learn about the characteristics of your favorite wines, the more creative you can be with how you cook with them. There is one more class of wines for cooking that don’t fall into the red or white category. These are fortified wines such as Sherry, Port and Vermouth. The reason they are called fortified wines is that an additional neutral
Coq Au Vin 2 cups pearl onions 3/4 cup all purpose flour 1/2 teaspoon salt 1/2 teaspoon white pepper 1 whole chicken, cut into 8 pieces 2 teaspoons olive oil 1 rib celery, chopped 1 medium carrot, chopped 1 teaspoon sugar 1/2 pound mushrooms, sliced 4 slices bacon, cut into 1/4-inch bits www.lvfnbpro.com
2 teaspoons canola oil 1/4 teaspoon dried tarragon, crushed 1/4 teaspoon dried thyme, crushed 1-1/2 cups dry vermouth 2 tablespoons fresh chives, chopped To peel the pearl onions, bring a small pan of water to a boil. Cut a small x in the bottom of each onion. Blanch the onions for 3 minutes. Drain and rinse under cool running water. Trim off the stems. The skins should slip off easily.
grain spirit (i.e. extra alcohol) has been added to the initial wine before a very long aging. This extra alcohol helps in the preservation of the wine and helps develop some of the complexities through the increased aging. Each of these wines has individual categories that range from delicate and dry to sweet. Be careful when choosing one for cooking. You wouldn’t want to use a sweet sherry in a dish where you wanted a dry one. These wines, because of their increased aging, develop intense flavors. Some sherries have a nut-like quality from the aging. Ports can be sweet, and good for fruit dishes or desserts. Vermouth differs in that assorted herbs and spices have been steeped in the wine, giving it a very unique flavor and I use it a lot. A dry Vermouth would be good in place of a white wine. A sweet Vermouth would be a great addition to a fruit dessert that has a hint of herbs in it. Set the onions aside. Mix the flour with the salt and white pepper. Dredge the chicken in the flour, shaking off excess. In a large flameproof casserole, heat the olive oil over medium heat. Add the pearl onions, celery, carrot and sugar. Cook slowly until the onions begin to brown and caramelize, about 4 minutes. Stir in the mushrooms and cook an additional minute. Remove the vegetables from the pan and set aside. Brown the bacon, then remove from the pan and set aside with the vegetables. Add the canola oil to the pan with the bacon drippings and heat over a medium-high flame. When the oil is hot, brown the chicken on all sides, about 6 minutes. Return the vegetables and bacon bits to the pan with the chicken. Crush in the tarragon and thyme and pour in the vermouth. Bring the liquid to a boil. Cover and simmer on low for 30 minutes. Remove the chicken and vegetables to a serving platter. Pour the sauce over the chicken and serve sprinkled with the chives. Serving Suggestion: Cook 1/2 pound of pasta, such as fusilli or penne, until al dente. Drain and, when the chicken has finished cooking, stir the pasta into the pot and mix thoroughly with the sauce. Serve the chicken pieces on a bed of pasta and sauce. Yields: 4 servings
October 2015 I The Las Vegas Food & Beverage Professional 9
Brett’s BY
Entertainment News
Britney Spears extends her residency show and undergoes substantial re-imagination of Britney: Piece of Me at The AXIS in Planet Hollywood through December 2017.
Celine Dion resumed her residency show at The Colosseum in Caesars Palace and returned with a new exclusive stage wardrobe. The Judds both mother and daughter are reuniting for their first concerts in nearly five years with a new show Girls Night Out and nine performances at The Venetian Theatre Oct. 7-24. Comedian-impersonator Rich Little has extended his autobiographical show another 12 weeks at the Laugh Factory inside the New Tropicana. Craig Wayne Boyd, NBC’s The Voice season seven champion, returns to Sunset Station’s Club Madrid Friday, Nov. 6. Cirque du Soleil is offering a free insider view of its $165 million KÀ Theatre Spectacular show at the MGM Grand every Tuesday at 11 a.m. and 11:30 a.m.; call 702-891-7940. So You Think You Can Dance, the 13-time Primetime Emmy Award-winning show, touring again this fall with the competition’s top 10 finalists in the new Stage vs. Street format will stop at The Pearl inside the Palms Dec. 11. The million dollar winner of Season 10 of NBC’s America’s Got Talent will headline a live stage show in the PH Showroom at Planet Hollywood Oct. 22-24 and be joined by diverse acts that competed. In addition, America’s Got Talent Season Nine winner Mat Franco has a headlining residency at The LINQ.
Dining-Beverage Highlights Brian Malarkey’s acclaimed ocean-to-table concept Herringbone from La Jolla, Calif., will open this winter at ARIA. The new Hard Rock Center Bar opened with
an upgraded look, new lounge area, expanded cocktail menu, panoramic casino floor viewing and the original raised and circular form. Wahburgers will open a 5,000-square-foot restaurant, bar and retail store adjacent to the newly-opened Starbucks at the outdoor Grand Bazaar Shops in front of Bally’s this fall. The Golden Tiki is a new 24-hour Polynesian tiki bar and gaming lounge in Chinatown. Upscale Panevino opened by Tony Marnell in 2002 is now Panevino Italian Grille with 55 new dishes, many inspired by the family’s cookbook.
Lago by Julian Serrano at Bellagio that debuted in April has introduced new lake-side lunch and brunch experiences and replaced Jasmine’s Fountains Brunch.
lounge and rooftop bar. Craig Ranch Regional Park Amphitheater is North Las Vegas area’s newest live entertainment venue celebrating its public grand opening Oct. 9, 10, 23 and 24 with Yesterday - The Beatles Tribute Show, WAR, Sammy Kershaw and Paul Rodriguez. The Mob Museum’s new permanent display The ‘Beautiful Game’ Turns Ugly features the rampant corruption plaguing soccer’s Federation Internationale de Football Association (FIFA). Retired headliner magician Lance Burton produced and directed a new independent comedy Billy Topit Master Magician featuring friends Louie Anderson, Mac King, Robin Leach and Criss Angel. The Professional Bull Riders (PBR) will stay at Thomas & Mack Center another year and then move to the new 20,000-seat Las Vegas Arena behind New York-New York in November 2016. The Venetian with comedian Loni Love unveiled a new variety of rose, The Venetian Rose, chosen to complement The Palazzo Rose introduced in December 2012.
About Town Happenings
Brothers Derek and Greg Stevens and owners of the D downtown bought the Las Vegas Club on Fremont Street from the current Plaza owners but not the name and closed the 400-hotel-room property for renovations and changes. Mandalay Bay opened its $70 million Convention Center expansion with new exhibit space, a 20,000-square-foot foyer and underground parking. Siegfried & Roy introduced four new tiger cubs at their Secret Garden and Dolphin Habitat at The Mirage. The Electric Daisy Carnival (EDC) will return to the Las Vegas Motor Speedway June 17-19, 2016. The D’s newest attraction is a large-scale bronze replica of Belgium’s famous 17th century Manneken Pis statue of a nude young boy cheerfully “relieving” himself into a fountain. The Venue Las Vegas, downtown’s newest meeting space is a three-story building opening this month with a comedy club, Virtue Vice lounge, built-in stage, billiard room, executive
10 The Las Vegas Food & Beverage Professional I April 2015
The Las Vegas Motor Speedway (LVMS) with JusTours launched the LVMS Express bus service to the speedway during NASCAR and NHRA event weekends. The 2016 schedule at The Strip at LVMS will mark the 16th consecutive year with two major drag racing events hosted in Las Vegas: the NHRA Spring Nationals April 1-3 and NHRA Toyota Nationals Oct. 27-30 and this year Oct. 29-Nov. 1. The World ZUU concept developed in 2008 by elite movement consultant Nathan Helberg out of Australia opened its first animal-based fitness and training venue in the United States in Las Vegas. The Nevada Division of Tourism (TravelNevada) will present its inaugural Governor’s Global Tourism Summit Nov. 1617 at the Hilton Lake Las Vegas with keynote speaker Chris Thompson, president/CEO of Brand USA. www.lvfnbpro.com
CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS • Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants • Owned and operated by a former chef with over 20 years of experience • Custom packed Herbs and Spices • Custom Spice Blends • Private labeling • Now Certified Kosher
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702-642-1100
• Open to the Public • Restaurant Quality Spices, Herbs, and Blends • Over 250 Spices, Herbs and Blends • Sold by the Smidgen, Pinch, Dash, Ounce or More • Foodservice Pack Sizes Available • Blended and Packed on Premises • Sign up at www.thespiceoutlet.com
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702-534-7883 • www.thespiceoutlet.com Mon-Sat 10am - 6pm
LAS VEGAS FOOD & BEVERAGE
PROFESSIONAL-PERSONAL PICKS…
To celebrate Oktoberfest Shake Shack has its Bacon Cheddar Brat Burger: hamburger topped with a flat-top griddled bacon cheddar bratwurst, crispy ShackMeister Ale-marinated shallots and ShackSauce.
Rockhouse Las Vegas has launched “Hump Day Hot Dogs” to brighten up anyone’s Wednesday. There are 13 new varieties of mini-hot dogs which can be combined to create a hot dog flight. Pictured here is the Mexi Dog with avocado, pico de gallo, sour cream and jalapenos.
Valastro Sunday Gravy—This is one of Buddy V’s Ristorante’s signature dishes featuring Buddy Valastro’s family recipe, a meat lover’s dream with meatballs, lamb, sausage and pork taking center stage in a traditional Italian red “gravy.”
The Bright Eyed & Bushy Tailed from Hearthstone at Red Rock Resort features a coffee infused George Dickel rye, mixed with the assertively herbaceous Vittone Fernet and Cocchi Barolo – embodied with succulent fruits and refined spices. The cocktail is rounded off with dashes of chocolate and angostura bitters.
In celebration of National Beer Day Tilted Kilt created Lemon Aid: a blend of Cointreau, freshly squeezed lemon juice, Monin Sugar Cane & topped with Blue Moon.
12 The Las Vegas Food & Beverage Professional I October 2015
www.lvfnbpro.com
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 Learning Design & Development Business Partner 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.
Does Wine Make Life Better?
Such an innocent and simple question, or so it seems… either it does, or it doesn’t, depending on a person’s preference for wine. Tourists love the wine country of course, what with the superb boutique and quality wine in California. However, what do the residents of the wine regions think of the wine businesses, and how does it affect their lives? What is life, you might ask? When I say “life,” I refer to aspects such as residents’ quality of life, economy, tourism attraction, etc., and the connection that the wine industry has on the five major wine regions of California. Dr. David McCuan and Richard Hertz conducted a study for the Wine Business Institute, which is housed within the School of Business and Economics at Sonoma State University. The main purpose of the research was to survey residents’ attitudes towards various wine business in the popular North Bay and Central Coast wine regions. More than five hundred online interviews were conducted on residents from Sonoma, Santa Barbara, San Luis Obispo, Napa, and Lake County during the summer of 2015, and preliminary results were released in August of 2015. According to the preliminary report, McCuan and Hertz reported “that most see wine businesses as a significant community asset, in economic terms, as a source of local pride, and as enjoyable for visitors and residents alike.” (McCuan & Hertz, 2015, p. 2) Of course, there are still the standard benefits, such as the natural beauty and organic culture of the wine industry, and of course, the consumption of great quality wine itself. Specifically, the North Bay region rated wineries as having the highest positive impact (ratings of either positive or very positive) on quality of life, followed by wine grape growers, visitors and tourism and other agriculture. This is likely due to the fact that businesses bring job opportunities for the community as well as economic growth. In addition, surveyed participants felt that wine businesses contribute to the local community and economy, amongst other aspects. To no surprise, one negative aspect that wine businesses contribute to is the increased traffic in the area. Regardless of the pros and cons, the majority of the results were favorable and wine businesses were generally considered to have a positive impact, and negative concerns were not www.lvfnbpro.com
viewed as extremely negative. Interestingly enough, only 62% of the participants surveyed were regular or periodic wine consumers, and 51% who visited tasting rooms. There is a growing interest in wine beyond simply consumption, with increased demand for wine education and certifications continuing to rise. Why not take advantage of the breadth of knowledge out there and learn more in-depth about the industry? There is so much to learn about wine as well as the wine industry, and the public is slowly being revealed valuable knowledge from the research that is being conducted. To access the original study and report, go to http://www.sonoma.edu/sbe/winebusiness-institute/research. To learn more about wine current events and the industry, go to: http://www. winebusiness.com.
October 2015 I The Las Vegas Food & Beverage Professional 13
CHEF KERRY SIMON 1955-2015 Kerry was a longtime supporter of many local charities, including Keep Memory Alive, which benefits the Cleveland Clinic Lou Ruvo Center for Brain Health. Following his diagnosis, he re-doubled his efforts, and co-founded a fund called Fight MSA to benefit Keep Memory Alive. In lieu of flowers, please make a donation to the Kerry Simon Fight MSA fund at Cleveland Clinic Lou Ruvo Center for Brain Health. http://www. keepmemoryalive.org/ways_ to_contribute/opportunities_ to_give/donate
Celebrity Chef
Kerry Simon Passes Away in Las Vegas at Age 60
[
By Elaine and Scott Harris
The world is a little dimmer without this incredible chef, restaurateur, and human being among us.
Celebrity Chef Kerry Simon passed away on September 11 after a two-year battle with the brain disease Multiple System Atrophy (MSA). He went public in 2013 with news that he was battling the disease that has symptoms similar to Parkinson’s. With his incredible spirit and fight he became involved in fundraising for MSA research. A 2014 gala was a star-studded affair and a musical roster that included Slash, Kip Winger, Alice Cooper, Todd Rundgren, Vince Neil, Matt Sorum, and Lisa Loeb. Prior to his death, he was confined to a wheelchair and unable to speak, but that did not stop his passion as a restaurateur. Even with the loss of his motor skills, he continued carrying out his vision for a fifth restaurant. Kerry Simon’s road to stardom began when Donald Trump’s then-wife Ivana Trump appointed him the executive chef of the Plaza Hotel’s Edwardian Room. He went on to open restaurants in Los Angeles, Atlantic City, New Jersey, Miami, and Las Vegas. Many knew Simon simply as the “Rock n’
]
Roll Chef,” a name given to him by Rolling
lived experimental trend. Simon was the
Stone and rightfully so. Simon served dishes
featured chef and we joined him for this
to rock bands such as Led Zeppelin, Mötley
interesting way to dine. Not to be deterred
Crüe, Alice Cooper, and Cheap Trick, just to
by high wind and cold, we were buckled in
name a few.
and began our journey up into the air. Kerry,
His skills in the kitchen, good looks and
like all of us, was adorned in the heaviest
charisma had him appear on season two of
coats we could find. On our way up, his face
the Food Network show Iron Chef America
covered with only his eyes showing turned
in 2005. He faced off against Iron Chef Cat
to us and said, “Hey man, it’s beautiful up
Cora in a modern American cuisine-themed
here tonight!” After reaching our required
challenge where he won and earned the title
altitude, dinner was served and all the while
Iron Chef. He also appeared on episodes of
the chef, with his wonderful spirit, kept a
Hell’s Kitchen in 2010.
smile on his face and continued with dinner
We had the honor of meeting Simon on many
as we rocked ever so slightly under a cold,
occasions over the last ten years. No matter
windy, starlight night.
how busy his venue was, he always took time
The loss of Kerry Simon has deeply
to come over to the table and say hello. His
affected many worldwide. The world is a
black chef’s attire, long black hair, and dark
little dimmer without this incredible chef,
eyes that could see into your soul will not be
restaurateur, and human being among us.
forgotten. He was unlike any celebrity chef
The fight against this heinous disease must
we have met over our career. A moment that
continue. To help, please make a donation
we will always remember was a few years
to the Cleveland Clinic Lou Ruvo Center
ago, when dining in a portable restaurant
for Brain Health in Las Vegas. Mark the
hoisted 100 feet in the air became a short-
donation “MSA/Kerry Simon.” http://www.keepmemoryalive.org/
ways_to_contribute/opportunities_to_ give/donate
www.lvfnbpro.com
October 2015 I The Las Vegas Food & Beverage Professional 15
By Bob Barnes
What’s Cooking
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
Photos by Joe Urcioli
Photo by Dick Palcic
Café Americano Opens at Caesars Palace
Carson Kitchen Celebrates One Year Anniversary with Updated Menu Carson Kitchen in Downtown Las Vegas recently celebrated its one year anniversary and has updated its menu, keeping old standbys, bringing back some crowd favorites and adding some creative dishes no one else is offering. Remaining on the menu are the delectable Bacon Jam, a true gem of a dish with baked brie and heat derived from jalapeño; Watermelon & Feta Salad with cucumber and white balsamic; and Tempura Green Beans served with a pepper jelly cream cheese. Making a welcome return is FGT Sliders—fried green tomatoes topped with lump crab ravigote; and Rabbit Ragu—bone-in back leg served with spaghetti squash with a bit of heat from Tabasco and Sriracha. Brand new arrivals are Bone-In Pork Belly, chipotle rub cured for 24 hours and cooked with a sweet cherry and stone fruit glaze; and Wild Boar Sloppy Joe with crispy fennel and orange aioli. Also new are some creative cocktails, such as Get Shorty!, a combination of El Jimador Tequila, grapefruit, fresh lime and cayenne simple syrup. Although I was full to the brim, I was talked into trying the Bourbon Fudge Brownie, and I was quite thankful I acquiesced. Made in-house, the brownie is made with very little flour so it is rich and dense and comes with a crisp slice of bacon and homemade ice cream. You must take each bite with a portion of the brownie, bacon slice and brown butter bacon ice cream to truly appreciate the genius of this combination. Manning the kitchen is Eugene Santiago, a Le Cordon Bleu graduate who was promoted to the Executive Chef position in June and has been at Carson Kitchen as sous chef since the opening and also worked with Kerry Simon at Simon Kitchen & Bar at the Hard Rock Hotel and at Simon LA in Los Angeles; and worked at the seaside Mar’sel at Terranea Resort in Rancho Palos Verdes. Chef Santiago says the menu development is a team process, with Simon Hospitality Group Partner Cory Harwell coming up with a lot of the ideas, and Santiago and his chefs executing trial and error to perfect them. Note: Culinary icon Kerry Simon passed away just two weeks after my visit to Carson Kitchen. See our tribute to Kerry Simon on page 14-15. 16 The Las Vegas Food & Beverage Professional I October 2015
Café Americano has opened across from the grand lobby of Caesars Palace in the former space of Central. Open 365 days of the year and 24 hours a day, the décor features gigantic white plates hanging from the ceiling (a remnant of Central’s decorations), hard wood floors and tables and floor-to-ceiling windows leading to the patio allowing for natural light. Executive Chef Matt Fresinski knew at age 13 he wanted to be a chef and knocked on back doors of kitchens offering his services for free to gain experience. The Ithica, NY native attended the Culinary Institute of America in Hyde Park, NY and for his internship came to Las Vegas in 2001 to work at Aureole. After graduating he returned to Vegas and worked up and down the Strip, opening 14 different restaurants including Gordon Biersch, Society Café and Buddy V’s. The Café is his first 24-hour position and Chef says he likes the freedom he’s been given, with 75% of the menu his own creation. Speaking of the menu, Chef’s creativeness goes way beyond the café moniker with each dish presented with a tasteful and artistic flair. Lobster Bisque comes with sides of breaded fried lobster, diced jalapeño and chorizo, allowing you to customize to your taste. Cabernet Braised Short Ribs are served with a colorful array of garlic Yukon Gold mashed potatoes, honey roasted baby carrots and www.lvfnbpro.com
Photo courtesy of Café Americano
shoestring onions. The Giant Meatball stuffed with mozzarella with homemade ricotta and vinegar peppers is well named, and could easily satisfy as a meal. I had never thought of adding octopus to a pizza until dining here, and the olive oil cured octopus worked quite well with the pesto, mozzarella and Grana Padano cheeses, arugula and roasted cipollini onions it was joined with.
Breakfast is served any time of the day and a skinny menu with five items under 500 calories, includes Latino vegan quinoa, grilled mahi-mahi and grilled free-range chicken breast. Those not watching their calories will want to indulge in the Mile High Dutch Chocolate Layer Cake topped with chocolate sauce and cocoa whipped cream; or the Krispy Kreme Bread Pudding
created from the favored donuts, brioche and rum soaked golden raisins. If you’re lucky, you may get to enjoy the service of Kristina Hernandez, a Las Vegas native who has 14 years fine dining experience at Alize and was wisely retained in her position after 3 years at Central.
Nevada Restaurant Association by Maggie Rubentstein
On October 15 the Nevada Restaurant Association will host its annual Culinary Awards honoring the best in the industry. The event will be held at The Palazzo, inside the banquet space that was formerly Dos Caminos, and awards will be presented by Robin Leach. A nominating committee comprised of esteemed professionals selected deserving candidates based on merit in such areas as reliability, teamwork, leadership, contributions of knowledge and time to the community and dedication to the restaurant industry. The Association’s Board of Directors then voted to determine the finalists and the winners who will be announced at the event on October 15. www.lvfnbpro.com
Finalists include: Bartender of the Year: Ju Young Kang (Delmonico Steakhouse), Rodger Gillespie (Bound Bar, Cromwell), Courtney Minton (Encore Beach Club); Pastry Chef of the Year: Jin Caldwell (Jinju Chocolates), Mio Ogasawara (Sweets Raku), Diane Wong (Delmonico Steakhouse); Restaurant Allied of the Year, Michael Severino (Southern Wine), AJ Song (Pepsi), Brett Ottolengi (Artisanal Foods); Culinarian of the Year, Jose Andres (Think Food Group), Beni Velazquez (Isabelas Seafood), Chef Sean Roe (Emeril’s restaurants); Restaurateur of the Year, David Robins (Wolfgang Puck Fine Dining Group), Jennifer LaSala-Holley (Border Grill), Michael Mina (Mina Group, LLC); NvRA Champion of the Year: Gino
Ferraro (Ferraro’s Italian Restaurant & Wine Bar), Gustav Mauler (Spiedini Ristorante), Peter Rathmann (BJ’s Nevada Barbecue Company). In addition, a special Restaurant Neighbor of the Year award will be presented by the National Restaurant Association. Tickets for the event are available at nvrestaurants.com and are $75 each. The event runs from 6 p.m.–10 p.m. and includes cocktail reception, seated dinner and the awards ceremony. Proceeds from the event will benefit the Association’s Education Foundation, which provides scholarships for high school students interested in starting a career in the restaurant and foodservice industry.
October 2015 I The Las Vegas Food & Beverage Professional 17
18 The Las Vegas Food & Beverage Professional I October 2015
www.lvfnbpro.com
Up Front and Personal
By Heidi Rains Heidi Rains is a San Diego native, a wiz of a home
cook and brings life to the desert with a beautiful
garden. Her herbs have been tasted by many and used
by some of the top mixologists in town. She has spent
her whole life living, eating & working in fine-dining
restaurants, cocktailing & bartending on the Strip and
Amelinda Lee
she has a thirst for all things delicious.
Winner of the LVFNB & Nomic Photo contest
Heading in to your favorite restaurant and sitting down to enjoy an excellent meal
prepared by a great chef is the best way to experience food. This, however, is not the only way a chef can seduce you with their culinary delights. For many of us, we are either lured into hot new food spots or must salivate from afar viewing many worldly dishes from exquisite and hard-won photographs. Like great cuisine itself, professional food photography is another form of art, and it is often overshadowed by the ubiquitous amount of “foodie papparazzi” we see constantly in restaurants. Not to mention the hilariously but mainly gag-worthy “home chef creations” relentlessly uploaded to social media and consisting of many dishes like tater tot casserole and Mom’s Famous Meatloaf with REAL tomato ketchup. An A for effort but when it comes to Professional Food Photography, capturing both the beauty and the essence of a great dish takes hard work, precision, dedication and a lot of talent. Taking a glimpse of a perfectly photographed dish can put you into a world that is both sumptuous and beguiling and have you feeling like a cartoon character being lifted into the air by wafting plumes of savory vapors. Our magazine recently honored a great photographer. Meet the winner of The Las Vegas Food & Beverage Professional & Nomic’s charity photo contests, Amelinda Lee. She used her pro-photography skills to help raise $3,000 for the local food charity Three-Square.
How did you get into photography? I’ve always had an interest in photography from a young age. I’d bring a camera to school every day and capture anything that caught my attention. About five years ago, I started getting requests from friends for various photo work and realized that I should turn my passion into a career. What best catches the essence of food? A great angle and the perfect amount of light. www.lvfnbpro.com
What are some tips that you can give to the novice? My advice is to keep learning and evolving. You’ll have your own style, but it’s great to try new techniques and possibly integrate them into your own. Don’t get stuck in what you think you know. What do you love about Vegas? I love the extravagance of Las Vegas and I love the accessibility to amazing food and entertainment. The best part is the ability to
easily return to quiet suburban living at the end of the day. Also, our versions of staycations are substantially better than most vacations! Why can you say about the LV food & beverage scene? It’s exciting. More restaurateurs are focusing on in-season products and in turn, constantly tweaking their menus. Plus, we’re seeing a lot more of these amazing cocktail menus and availability of micro craft beers, many from local breweries. Have you had any photography experiences that have gone wrong and how have you handled it? No matter how much you plan, there will be mishaps. The best thing you can do is roll with it. There’s always another way. Also, where are you from? How long have you been here? Where have you worked? I was born and raised in Hawaii, however, I’ve been in Las Vegas for 14 years. I used to work in sales, retail management, and most recently, banking. Quite different from what I do now!
October 2015 I The Las Vegas Food & Beverage Professional 19
Good for Spooning
Photos courtesy of LeAnne@GoodforSpooning
Adam Gomes and Via Brasil
Adam Gomes
By LeAnne Notabartolo A culinary event coordinator and live cooking demonstrator, this “Edu-tainer” with more than 1000 demos under her belt lives to cook and eat. She works with chefs at events and learns from them and translates info for home cooks. She is the Chick in Charge of Good for Spooning – read her blog here: www.goodforspooning.com leanne@goodforspooning.com.
Samba Dancer celebrating Brazilian Independence Day
From the age of thirteen Adam Gomes worked in the restaurant business.
Adam worked his way up from dishwasher, to bus boy, server, bartender and on. In fact, he is still working for the same company he started with all those years ago. It’s the family business after all. His father opened the first Via Brasil in New York City in 1978 and then opened Plataforma, a more upscale Brazilian restaurant featuring rodizio-style churrascaria BBQ. And now he is the owner/manager, with his lovely wife Anna, of the Via Brasil Steakhouse in Summerlin. The Las Vegas Via Brasil is more closely related to Plataforma than the more casual original. Adam credits his father’s work ethic and attention to quality control for the success of the family business in New York. Adam learned by observing his father’s methods and has carried that same level of consistency to Vegas. Because of his “from the ground up” training, he has a complete knowledge of how all aspects of the restaurant work. He’s not just a talking head; he’s walked in the shoes. To continue that path, all promotions are done from within at Via Brasil. No manager just walks in and takes over; they need to know how rodizio works, the culture of the company and what each tier of server is expected to do. This is old school training at its finest and many other restaurants and chains are adopting this format for training, but for Adam and Via Brasil, this is the norm. It takes a special skill set to serve at Via Brasil. All the meats are served on long, sword-like skewers and are carved with knives resembling machetes. New servers offer the easiest dishes to serve to the dining room. The most experienced servers can carve a roast suckling pig tableside. Rest assured, Adam Gomes can do all of it, and with style. From “touching tables” in a dining room that seats 375 to handling large parties, Adam walks through the spacious dining room with confidence born of a lifetime of customer service. Adam is no one-trick-pony though. He studied graphic design and created the logo, printed materials and overall design of Via Brasil Las Vegas. Via Brasil in Summerlin, located at Charleston and Rampart diagonal from Boca Park, remains a family-owned and operated Brazilian riodizio steakhouse. Rodizio is an interactive form of service of all you care to enjoy samplings. In this case it is churrascaria where the meat is prepared in the kitchen and brought to be carved tableside. An immense salad bar with hot and cold dishes, including beef carpaccio, caprese salad, chilled grilled vegetables and prepared salads is available, which diners approach first, and perhaps during, their rodizio samplings. Side dishes typically include mashed potatoes, steamed or grilled seasonal vegetables, fried bananas and fabulous little “cheese bread” that is similar to the French gougeres. 20 The Las Vegas Food & Beverage Professional I October 2015
Flambéed Bananas with grilled pineapple, ice cream and berries
Let’s be candid. A Brazilian rodizio BBQ is a carnivore’s dream come true, but Via Brasil is a steakhouse even a vegetarian will love. At brunch on Sundays there are 8 different meat selections, during the week and on weekends there are up to 21 choices. There are Brazilian BBQ chains out there, and you know who they are, but what makes Via Brasil shine above the rest is that they aren’t hemmed in by corporate policies and procedures on the menu. They can cater to the local market. If a vegetarian comes in with a group of omnivore friends, they are treated to special dishes, off the menu. The salad bar and menu change seasonally as do their cocktails, but don’t ever expect to see the classic Caipirinha taken off the menu for any reason, but you will see seasonal variations including fresh fruits. Be sure to finish off your meal with the flambéed bananas—they are not flambéed at the table though, for safety reasons. Pictured here with grilled pineapple, ice cream and berries; there is more than enough to share. Each year in September the Gomes family hosts a party to celebrate Brazilian Independence Day. The event includes special menu offerings, live music, samba dancers, fire dancers and capoeira performers. The event was held outdoors in the parking lot on September 20th this year and ran from 4–10 p.m. They even gave away a VIP trip to Brazil in a raffle. In addition to their offerings indoors, there was also a la carte offerings carnival style outside; and gift baskets to attendees upon exit with goodies from Leblon Cachaça. Watch for it next year! www.lvfnbpro.com
Aimee McAffee is a serious foodie who
appreciates the finer things in life. Her background
in public relations, communication and marketing give her a unique insight on food, venues and
presentation. When she’s not adventuring at the latest
culinary hot spot, she’s spending quality time with her husband and two children.
Photos by Justin McAffee
The Joy of Sake Brings 391 Competition-Level Sakes to Las Vegas: the Largest Sake Tasting Display in the World Outside of Japan
By Aimee McAffee
An unparalleled array of the world’s finest sakes, a record 391, found their way to Las Vegas, for its first time hosting of the 15th Annual The Joy of Sake event at Caesars Palace. There was more sake than any one person could hope to sample, yet one could always try. To top it off, the cuisine was spectacular, full of flavorful, palate-tempting options from 12 of the best Asian restaurants in Las Vegas. Southern Wine & Spirits’ Luis de Santos introduced me to some of the best sakes I tasted in the evening. Just sampling them, my life improved immediately. Chris Pearce, the Joy of Sake Restaurant Coordinator, is right with his advice: Just sip the sakes to find what you like. As a sake novice, I’m no expert on how to rate body, balance, harmony of taste and aroma but I can find what I like.
SUSHISAMBA’s spectacular salmon tiradito with a great textural crunch and savory garlic ponzu sauce which stimulated the palate, balanced with the sweetness of the kinkan honey… nectar of the gods!
The sake sampling was like nothing I’ve ever experienced. Every single option of the 391 available was competition-level and represented the largest sake tasting display in the world outside of Japan. It was extraordinary to taste the incredible variety of flavors, dependent on how polished the rice was, what process was used to make the final product and the region in which the rice was grown. One of the absolute standouts of the evening and one of my favorites of the approximately 40 sakes I sampled was from the Fukushima area, Okunomatsu Tokubetsu Junmai.
I kept returning to one particular sake throughout the evening - a Daiginjo A, which are top sakes characterized by their smoothness, nuance and gentle qualities. They are perfect introductions to sake. The placard read Tokugawa Ieyasu “Junmai Daiginjo” Marushi Jozo Aichi Prefecture. It was incredibly smooth and easy to drink. It complemented all the delectable appetizers beautifully. The only problem is that it’s only available in Japan.
I also really enjoyed this cloudy sake in a blue bottle, the Shirakawago Sasanigori sake. Luis shared with me that all sake is cloudy like this one when it’s first produced. It’s only through the filtration process that most sakes become clear. One of the great benefits of these two sakes includes that they’re available in the United States and absolutely delicious. My top picks of the foods I sampled to complement the sake included the offerings from Other Mama, Sushi Roku and SUSHISAMBA. Other Mama served a smoky shrimp ceviche with a sweet potato chip. The ceviche (to die for) was spicy and very flavorful with strong hints of garlic, fresh tomato, cilantro, barbeque and cayenne, nicely balanced with the sweet-saltycrunchiness of the sweet potato chip.
As I see it, this leaves me with two choices to revisit my favorite sake of the evening. I can either hope this phenomenal event returns to Las Vegas next year or I can visit The Joy of Sake which takes place in Japan on November 5 of this year. I prefer Option B.
Sushi Roku delighted with a bite of tuna sashimi topped with black truffle, avocado and shaved parmesan cheese – so creamy and robust, the layers of flavor evident.
For more information about The Joy of Sake, please visit their website at www.thejoyofsake.com.
www.lvfnbpro.com
October 2015 I The Las Vegas Food & Beverage Professional 21
Southern Wine & Spirits of Nevada Salutes Those Who Paid the Ultimate Price on 9-11-2001 Photos by Audrey Dempsey/Infinity Photo
As the American flag was raised to half mast, employees, friends and invited guests of Southern Wine & Spirits of Nevada paid tribute to those whom had fallen on that tragic day of September 11, 2001. The ceremony conducted annually by Larry Ruvo (Senior Managing Director), Ian Staller (Executive Vice President/General Manager) and Michael Severino (Senior Director of Marketing and Special Events) of Southern Wine & Spirits reminded us as Americans that the events of 9/11 changed all of our lives forever and to honor those that perished, those that survived and above all that freedom can never be taken for granted; “We Will Never Forget.� Even though 14 years have passed since the horrific events of 9/11, at Southern Wine & Spirits, the day will always be remembered to honor those that gave up their lives to help others and those who lost their loved ones.
The annual memorial ceremony was accompanied by the talents of the Bishop Gorman Marching Band and the Las Vegas Fire Fighters Rescue Pipes and Drums. The esteemed Southern Nevada US Marine Corp Honor Guard and Breanna DeSantos commemorated the ceremony with solemn reflections in honor of our freedom with the sounds of Scottish bagpipes and the singing of our “National Anthem” and “God Bless America.” Guest speaker Jeff Varnes, the Director of Operations for the American Red Cross Retired, reflected the unprecedented valiant efforts of the American Red Cross as they responded to the horrendous events with thirteen other service agencies to form the
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9/11 United States Group. The United States Group with the help of millions of blood donors and volunteers that number in the tens of thousands provided physical, emotional and financial assistance to the victims of 9/11 and their families. To this day those services continue to aid and support individuals and communities whom were affected by 9/11. Special Guest speaker, Lt. General Emil “Buck” Bedard, United States Marine Corp Retired, shared the events of 9/11 as he had witnessed firsthand. Lt. General Bedard was at the Pentagon when he first learned of the attacks on the United States. He recounted the emotional toll and physical efforts of thousands, whose unselfish courageousness
will never be forgotten. Out of the rubble, heroes were born—some that survived those tragic events and others that sadly perished. On that eleventh day of September 2001, we came together as a nation. Lt. General Bedard recognized that our resilience as Americans drives us to stand up to terrorism as a united force not to be reckoned with and urged us not to cower in the face of terrorism. The ceremony concluded with a New York deli-style catering for guests and team members of Southern Wine & Spirits. This annual 9/11 tribute is Southern Wine & Spirits’ way to commemorate those who were affected by this tragedy, remember the blessings of our freedom and honor our country.
October 2015 I The Las Vegas Food & Beverage Professional 23
PRODUCT SPOTLIGHT
Sassy Sauces Why not try experimenting with some of your more traditional sauces by adding different products, creating a unique infusion of flavors? At Major we like to be different and believe that you should step outside your comfort zone once in a while in terms of flavor mixing. We like to combine flavors to make dishes that stand out, and what better way to do so than by mixing savory and sweet together. By adding Major’s fruit bases into your existing sauces and oils you can add a real depth of flavor, and they taste great with meat, fish and vegetables. Flavors include Strawberry, Raspberry, Clementine, Cherry and Fruits of the Forest. All five flavors come in simple to use 500g squeezy jars and are supplied with a free applicator nozzle which can be used to neatly decorate your plates or dishes. You can achieve massive cost savings and they also mean you no longer have to rely on
seasonal availability of fruit throughout the year. They are all suitable for vegetarians, are Gluten Free and are made with natural ingredients with no artificial flavorings or preservatives.
“We tried adding the delicious Clementine Fruit Base to our regular Hollandaise Powdered Mix to create a new take on a classic sauce and were all amazed at the results. The Cherry Fruit Base into our popular Demi Glace is also a great one for brown sauce recipes adding a delightful sweet note to your dish,” comments Chris Enright, Development Chef of Major
Products.
The Cherry and Clementine Fruit bases also lend themselves very well to duck recipes and can be brushed on before cooking to give a crisp, glazed outer skin which penetrates a fruity flavor directly into the meat. If you’re looking to add a subtle burst of natural flavor to your sauces, taste the difference for yourself with Majors fruit bases – you won’t be disappointed!
By Shelley Stepanek
Summer May Be Over But Not Our Love For Ice Cream!
Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.
With a city that has the temperature of Las Vegas, ice cream is something we dream of year round. And even though it may be October, a delicious scoop, or the perfect float is a little slice of marvelous.
Downtown features Luv-it Frozen Custard at 505 E. Oakey. My favorite there is the tangiest lemon sorbet, or a marvelous vanilla with salted pecans for the sundaes. The Chillspot by SasaSweets at 707 E. Fremont has many flavors which are new. Henderson is home to Rita’s Italian Ice, at 693 N. Stephanie, or Cold Stone Creamery at 1311 W. Sunset, a chain that is throughout Las Vegas. Cold Stone is well known for its freezing metal slabs, onto which are piled large scoops of ice cream, pieces of cake, fruit and bits of various toppings, flattened and turned over numerous times to mix into a hard very frozen mold.
Ghirardelli Banana Split
Cold Stone
On the Eastside, we have Nielsen’s Frozen Custard at 9480 S. Eastern, or Amorina in Town Square. The Strip lures us to Ghirardelli Ice Cream and Chocolate Shop located in the Linq, or Hexx Chocolate in Paris. Ghirardelli gives full chocolate tours which must be booked beforehand, but are well worth the time. On the west side is Pinkberry, at 740 S. Rampart Blvd., or Tops N Bottoms Frozen Yogurt at 1181 S. Buffalo. Spring Valley has Handels, at 10170 W. Tropicana Ave; Mixers Ice Cream & Boba at 5625 Rainbow; and The Perfect Scoop at 5035 S. Fort Apache, to name a few. Poppy’s Frozen Yogurt at 9345 S. Cimarron Rd. is a mom and pop store, which features cake batter with fruity pebbles as one of the best to sample. Summerlin has Sweet Addiction at 5165 S. Ft. Apache which can also serve up freshly baked cookies throughout the day, or Vivido Gelato at 1000 S. Rampart.
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Tidbits about our favorite frozen concoction: • Hot fudge is the most popular topping followed by caramel and strawberry. • Ten percent of all milk in the US is used to make ice cream. • More people will eat ice cream in a cup than in a cone. • On the average, we eat ice cream every 8 days. • Gelato is not technically ice cream, but we think of it that way. • Ice cream has a lower temperature than soft serve. • The average American will eat 44 pints of ice cream a year. • Gelato has less fat and sugar in the base. • Boba is now being added to ice cream, which is big kernels of flavor.
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Human Resources Insights
By Linda Westcott-Bernstein 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
Having Fun at Work! personally. On our way out, he waved to every person, calling them by first name and hugging many along the way. Then, at the main entrance of the Love Field Airport, we sat in the car for a few more minutes while Herb talked about his hobby in astrophysics. As I got to know him, I became mesmerized by his dynamic personality, exceptional intelligence, integrity, and compassion.”
I like to have a good time at work!
Everyone does. Wouldn’t it be great if we looked forward to coming to work each day? Doesn’t it make sense that if we enjoy our work we’d do better at it? If our employees had a good time at work, it stands to reason that our customers would also have a good time. And when they have fun, they return to have more fun, and often tell others about it too. It makes sense to me, and possibly just might make good business sense as well. And yet, as managers and supervisors, we work diligently to keep fun out of the workplace. We place too many roadblocks in the way of an enjoyable time for everyone. Can’t we see that it is our resistance to change that has drained all of the life out of our people? We preach incessantly to our staff to “be friendly” and “smile” and out of the other side of our mouths come criticisms and scolding for every little thing, reprimanding repeatedly for the same offense, and never trusting that our employee got it the first time. We frown and grouch at them when we are having a bad day instead of recognizing that this negativity sucks all the life and fun out of everyone. So, what do I mean by “having fun at work?” I am not talking about behaving in a distracted and dysfunctional manner characterized by unproductive behaviors. And I don’t mean unsafe or careless practices either. Fun at work means “enjoying what you do, and showing it!” One guy that you’ve heard about that truly understood the importance of fun at work is Herb Kelleher of Southwest Airlines. “Celebrations are to be part of a typical day at work,” says Kelleher, “I want flying to be a helluva lot of fun!” In an excerpt from their book The Art of Business: In the Footsteps of Giants by Raymond T. Yeh with Stephanie H. Yeh, comes the following quotation… “My first interview with Herb Kelleher actually lasted three and a half hours. During that time, Kelleher laughed, sometimes loudly. The most amazing thing to me was that he was totally focused on me during the whole time. When it was time for me to catch my flight back to Austin, he took me to the airport
Well, if you haven’t experienced a Southwest flight where the attendants sing over the intercom or play a quick game of chance with the passengers heading to Las Vegas, then you are missing the essence of fun at Southwest Airlines. It seems clear to me that they have truly embraced the spirit of fun because they have a sharp and clearly compassionate leader who believes in its value. I have always felt that the key to a good time at work includes a few basic concepts, as follows: 1) do work that you enjoy, 2) share your passion with others, 3) find the humor in things, 4) treat others with respect, 5) have compassion, and 6) do not take yourself too seriously. If you truly want to experience better results in your customer service efforts and your employee’s outlook, then you need to incorporate fun into your actions and workplace every day. It doesn’t hurt to insert a proclamation of “fun” in your mission statement either. Whatever you do to incorporate “fun” into your life and workplace, make sure that it isn’t an empty promise or effort. Anything fun is worth doing when it brings out the best in you and your people. Quotation source: http://www. businessknowhow.com Book Excerpt: The Art of Business - Herb Kelleher: Making A Difference While Having Fun
I would appreciate input from my readers to help drive the direction of my column this year. Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo. com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book (see brief detail above). Be sure to include your mailing address when sending your responses. 26 The Las Vegas Food & Beverage Professional I October 2015
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By Ben Brown
The Bottom Line
Ben is an MBA candidate at USC’s Marshall School of Business, specializing in hospitality marketing and analytics. He has served as a food & beverage strategist with MGM Resorts, as well as reviewed more than 200 Las Vegas restaurants with CBS Local and Examiner. com. Contact him at Ben@lvfnb.com.
Drought-Friendly Menus May Be the Next Big Food Trend Loser: Almonds and cashews, nearly 2,000 gal/lb.
Seasoning
Winner: Peppermint, 35 gal/lb. Loser: Cinnamon, nearly 1,900 gal/lb. The list could go on for ages, and of course serving sizes vary [a pound of beef is consumed much quicker than a pound of olive oil]. But once the creative juices start flowing, you must promote the heck out of your menu changes to gain that sought-after eco-friendly status. Try some of the following:
T
he drought has swept through the media these past few months, grabbing the attention of avid newswatchers and politicians alike. Having mounted over the past several years, this weather problem is much more than a passing fad, and the restaurant industry is a prime victim of its effects. Amidst these circumstances, however, are significant opportunities for innovative restaurateurs to shine. ‘Water-friendly’ may be the newest iteration of ‘going green,’ and those who adapt their menus and operations to water conservation are primed to attract new customers and great publicity. A significant majority of our water supply goes to agriculture, with many sources claiming it as high as 80–90 percent! The media quickly latched onto this concept, and their attacks on foods that require more water for production [almonds are the poster child] have hurt sales. As a result, restaurants that rely on these under-fire ingredients may be perceived in a lesser light by the ‘foodie trendsetters.’ Taking the opposite approach, however— using more ingredients that require less water—may very well bring these trendsetters in through your doors and earn you a great word-of-mouth reputation. Using the drought to your benefit in this way requires small changes and big promotion: making minor tweaks to your menu, using those tweaks to paint the best picture possible, then sharing that picture with everyone you can reach. Guerilla Tacos serves as a prime example. Located in Culver City [Los Angeles], this humble-yet-imaginative food truck made headlines with its ‘drought-friendly’ tacos. One of the key differentiators in this PR dream: sweet potato tortillas. While corn requires ~150 gallons of water per pound of corn produced, sweet potatoes require less than a third of that to yield the same amount. Combine that with the fact that sweet potatoes
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are a super food and you’ve hit two key food trends with one minor menu change…not to mention that people are definitely willing to venture out and try a sweet potato tortilla taco. As was the case for Guerilla Tacos, these menu changes typically just require one ingredient swap. Here’s a few other simple drought-friendly ingredients [measured in required gallons of water to produce one pound of product] that may work for your menu, as well as their not-so-friendly counterparts:
Meat
Winner: Chicken, 600 gal/lb. Loser: Beef, 2,000 gal/lb.
Fruit
Winner: Strawberries, pineapple and watermelon, less than 50 gal/lb. Loser: Peaches and plums, up to 260 gal/lb.
Veggies
Winner: Lettuce, broccoli, cucumber and tomatoes, 26–40 gal/lb. Loser: Asparagus, 260 gal/lb.
Vegetarian Protein
Winner: Tofu and eggs, 300–400 gal/lb. Loser: Lentils, 700 gal/lb.
Flavor Agents
Winner: Garlic, 70 gal/lb. Loser: Olives, 260 gal/lb.
Oil
Winner: Corn oil, 300 gal/lb. Loser: Olive oil, 1,700 gal/lb.
Nuts
Winner: Walnuts and hazelnuts, 1,100 – 1,200 gal/lb.
Test products as your daily specials As is the case with nearly every new product, a soft intro will help you make necessary adjustments to please the masses. Once you work out the smaller details [seasoning, portions, sides, etc.], the dish can become a permanent menu addition. Highlight on your menu Once a dish has been modified [or is just naturally drought-friendly], make that point known! Options include creating a dedicated ‘eco-friendly’ section, or an icon to mark items across the menu. Train your service staff to promote these items Hosts and servers are your primary points of contact with the customer. Have your hostess mention drought-friendly changes while walking parties to their tables. Have your servers follow up by mentioning specific new menu items. Promote through social media If you have a Facebook page, Twitter feed, Instagram account, blog, etc. then certainly keep your followers updated on any changes that elevate your brand. Don’t forget about operational modifications as well, such as water-friendly kitchen equipment and asking guests if they want water before serving [this is actually a law in some areas now]. And remember that ‘drought-friendly’ is subjective, so pursue these changes with the same caution as you would if advertising yourself as organic. Note: All food comparisons are based on water consumption only and do not include factors such as nutrition and taste profile. Ingredient discretion is, of course, left to the chef.
October 2015 I The Las Vegas Food & Beverage Professional 27
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 On a calm 98 degree night, the Las Vegas ACF Chefs gathered with friends and family at the Cashman Center to watch the 51s versus the El Paso Chihuahuas. To start the game throwing the ceremonial first pitch, was our very own Student Culinarian of the Year Angela Johnson, Chef of the Year Chef Dave Simmons and Associate Member of the Year Sandi Boyer. This event was one that you surely did not want to miss. Everyone had their parts in singing the traditional “take me out to the ball game” and everyone had a chance to participate in the notorious chicken dance and the wave. Here are some of the events to look forward to:
October 11
5th Annual Chefs for Kids Charity Golf Tournament 7 a.m. Check-in Painted Desert Golf Course 5555 Painted Mirage Road Las Vegas, NV
November 7 ACF Certification Exam
The International Culinary School The Art Institute of Las Vegas 2350 Corporate Circle Henderson, NV
For more information visit: http://acfchefslasvegas.org.
By Michael Oshman
Government Cracks Down on Non-Transparent Environmental Claims
The term Greenwashing has been around for a couple decades or so. It describes businesses that make general unsubstantiated environmental claims in order to attract environmentally concerned customers to their business. Now the Federal Trade Commission is beginning to crack down on businesses that make general claims that are selfreported, not-transparent and not measured. Let’s take two fake businesses and put them side-by-side. Let’s call the first one Pasta Hut. They make the following environmental claims: • “Farm to Table” • “Organic and Local Whenever Possible” • “We care about the environment” • They have a recycling symbol on their menu. Next to it, it says “Do your part” The second restaurant is called Barbara’s Sandwich Haven. They make the following environmental claims:
• “2 Star Certified Green Restaurant®” • 50 Environmental Steps • 160 GreenPoints™ • 95% Waste Reduction • 25% Energy Saved • 10% of food comes from within 100 miles • See the following link to see all 50 of our environmental steps Pasta Hut is using general “feel-good” phrases that are not objective. “Farm to Table” can mean various different things to various different restaurants. “Organic and Local Whenever Possible” can mean 100% organic and local; or it can mean 0%. The “whenever possible” makes it a subjective term. In addition, their claims are self-made; there is no outside verification. Barbara’s Sandwich Haven is specifically stating how many environmental changes it made, and what level of certification it has met. That
28 The Las Vegas Food & Beverage Professional I October 2015
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. Email: michael.oshman@ dinegreen.com
indicates that all of its changes have been vetted by a 3rd party organization. It lists some of the 50 steps in the list, and it gives you a link to find more information on all of its steps. It is not subjective or self-reported. The FTC’s Green Marketing Guidelines are making it easier for consumers to be able to begin to see more specific environmental claims that are vetted; versus general environmental claims that leave the consumer not knowing exactly what they mean. The Green Restaurant Association has supported this philosophy for 25 years. Transparency, standards, and legitimate verifying bodies create a marketplace that is trustworthy, which spawns consumer demand and industry innovation. When buying a product, dining at a restaurant, or selling a product, make sure there are real environmental standards and a real environmental organization behind the claims.
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By Megan Nicolson
Megan Mack’s Latenight Excursions
Megan Nicolson was raised in Las Vegas, where she has resided for the past 21 years, and has been involved in the nightlife industry for 10 years. She attended UNR and graduated with a BS of Animal Science and Pre Vet Med.
As a bartender in a nightclub, my weekend eating habits are a little skewed. Although I eat before my shift, I am always starving at the end and am not always willing to dine on EDR (employee dining room) food or drive through a fast food joint. I leave work between the hours of 2 and 4 a.m., which severely decreases my options of restaurants. But I’ll let you in on a little industry secret; there’s a nearby mecca of 24-hr eateries known to most as Chinatown. Whether you are in the mood for noodles, Korean BBQ, or even sandwiches, Chinatown has your fix. I, however, was craving Pho, the Vietnamese noodle soup from the infamous Pho Kim Long. The 24-hr restaurant serves dishes from China and Vietnam and is an industry hot spot for the post work/club crowd. I’ve been twice this month and I always get the same thing, a small bowl of rare meat pho aka #14. It consists of a rich aromatic broth, rice noodles and thinly sliced rare beef that cooks within the soup. A side plate of fresh jalapenos, bean sprouts, Thai basil and lime wedges allow you to customize your pho to your liking. The hot, savory concoction has been rumored to cure the worst colds and hangovers alike. And with the cherry on top, it’s even better when you take it home and have it the next day. Adjacent to this late night jewel is a brand new watering hole known as The Golden Tiki. It is literally in the same shopping complex as Pho Kim Long, but once inside, takes you far, far away from Chinatown. Immediately after walking through the huge, wooden doors you are transported into a Disney-esque world of pirates and treasure. Once
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inside the main area, under the glittering stars and surrounded by animal print, Franklin Steven Baltimore IV greets explorers. He escorts first time guests through the island oasis to reveal many secret relics and artifacts contained within this mystical bar. The cocktail menu boasts fifteen different island concoctions, including two bowls to be shared by friends. Every cocktail has the option to be served and purchased in a correlating tiki mug, which I think is a must for any first timer. I opted to try the Banana Batida, which consisted of Avua Cashaca mixed with banana liquor, coconut cream and Dole pineapple whip, blended and topped with grated nutmeg. It was delicious, creamy and cold, the perfect thirst quencher on my exploration. My favorite aspect of this hideaway, besides the libations, is the music. Singers such as Louis Armstrong and Fred Astaire fill the airwaves to complete the theme. I could sit there all day listening to the jazzy, tropical melodies and because they are open 24 hours, I have that option if need be. If that music is not your cup of rum, they offer DJs on Friday, Saturday and Sunday. Switching gears from a bar that serves fruity drinks
to a bar serving drinks in the heart of the Fruit Loop, Piranha Nightclub is a gay club that leaves you wanting more of this fantasy experience. This was my first time attending and I absolutely loved it. The energy and experience has been unmatched thus far by any “normal” club. Apparently any club that is not gay is considered a normal club in Vegas. The sex appeal is off the charts and apparently everyone works out at the gym regularly because glistening six-pack abs can be seen into the distance. It’s almost as if you had entered into a magical place where sexual orientation and gender disappeared and you were just looked at as a person, equal to others, dancing the night away. Drag queens are also sprinkled throughout the venue. I was welcomed by India Ferrah, contestant on RuPaul’s Drag Race Season 3 and the proclaimed house queen of the nightclub. She is bold, tall, and vivacious. You can’t miss her. And with all that dancing, you are bound to be hungry again. Never fear, a few mere steps outside of Piranha’s doors and you are in line for some food trucks. This new trend has taken Las Vegas by storm. It’s all the amazing qualities of restaurant food without the long wait and booth for four. Out of the options, I chose FIL-AM Crave, the Filipino American fusion cuisine owned and operated by husband/wife team Mark and Cali. I chose one of their most popular items which consisted of soy lemon pepper chicken with julienned green peppers over white rice and a side of au jus. Phenomenal, to say the least. Most importantly, you can find them outside of the club every Friday, Saturday and Sunday. Upcoming Worthy Events in October: Las Vegas Greek Festival (1st-4th) Wine Amplified at the MGM Resorts Village (9th) Ruby Rose at XS (30th) Halloweezy at Life Nightclub (31st) Pho Kim Long 4029 Spring Mountain Rd Las Vegas, NV 89102 The Golden Tiki 3939 Spring Mountain Rd Las Vegas, NV 89102 Piranha Nightclub 4633 Paradise Rd Las Vegas, NV 89169
October 2015 I The Las Vegas Food & Beverage Professional 29
Events
ad index
October
page 11
Las Vegas Craft Lager www.bigdogsbrews.com 702-368-3715
page 32
Audrey Dempsey Infinity Photo page 18 www.infinity-photo.com 702-837-1128
Major Foods www.majorproducts.com 702-838-4698
page 25
Big Dog’s Brewing Company www.bigdogsbrews.com 702-368-3715
Niigata Sake Festival http://sakenojin.jp/english 025-229-1218
page 30
Al Dentes’ Provisions sales@aldentes.com 702-642-1100
October 3
Grapes & Hops Festival Springs Preserve www.springspreserve.org
October 9
Festivino! The Venetian www.venetian.com/entertainment/events/festivino. html
October 9-10 Wine Amplified Festival MGM Resorts Village www.rocknrollwine.com
October 10 and 24
page 7
Con Arts Las Vegas www.conartslv.com 702-260-3320
page 16
October 17
Jay’s Sharpening Service www.jayssharpening.com 702-645-0049
page 12
October 24
JCCNV www.jccnevada.com 702-428-0555
page 16
October 11-14
NBWA-National Beer Wholesalers Association Convention Caesars Palace www.nbwa.org Dog-toberfest Big Dog’s Draft House N. Rancho Rd. www.bigdogsbrews.com/festivals/dogtober Motley Brews Downtown Beer Festival Clark County Amphitheater downtownbrewfestival.com
New Vista Wine Walk Town Square http://newvistanv.org/portfolioentry/wine-walk
30 The Las Vegas Food & Beverage Professional I October 2015
SoCal Food & Beverage Professional page 31 mike@lvfnb.com The Spice Outlet www.thespiceoutlet.com 702-534-7883 White Soy Sauce www.whitesoysaucefood.com
page 11
page 8
Keep Memory Alive Event Center page 2 www.kmaeventcenterlasvegas.com 702-263-9797
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SoCalfnbpro.com