The Las Vegas Food & Beverage Professional September 2010

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O W RM W OR W E .F P OR HO KP TO OU S/S RM TO OR RIES E. VI CO SI M T

Volume 10, Nu mber 9

US $3.95

Food & Beverage Magazine of Las Vegas

WOLFGANG PUCK GROUP LAS VEGAS OUT IN FULL FORCE AT THE CARNIVAL OF CUISINE AT THE VENETIAN-PALAZZO

Volume 10, Number 9

CONTENTS September 2010

Food & Beverage Magazine of Las Vegas

FORK

POUR

POOLS

MORE

F E AT U R E S Cover TAKEN AT THE 3RD CARNIVAL OF CUISINE AT THE VENETIAN-PALAZZO FEATURING OVER 20 AWARDWINNING RESTAURANTS FROM BOTH PROPERTIES. THE WOLFGANG PUCK GROUP SHOWED IN FULL FORCE.

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DUKE MARKETING STARTS A NEW MONTHLY COLUMN ON RESTAURANT MARKETING FOR F&B MAGAZINE WRITTEN

BY LINDA DUKE. LINDA BRINGS WITH HER MANY YEARS IN THE MARKETING BUSINESS AND SPECIALIZES IN THE RESTAURANT INDUSTRY. WE WELCOME HER ON BOARD. ANOTHER NEW ADDITION TO OUR PUBLICATION STARTING THIS MONTH IS JASN-JAPAN AMERICAN SOCIETY OF NEVADA. THIS IS A GREAT ORGANIZATION DEDICATED TO IMPROVING JAPANESE AND AMERICAN RELATIONS HERE IN NEVADA, WHICH WE TRULY ADMIRE. THE LAS VEGAS FOOD & BEVERAGE DIRECTORY 2011 IS NOW OPEN FOR BUSINESS. BE SURE YOUR COMPANY IS LISTED IN THE ONLY F& B INDUSTRY DEDICATED PUBLICATION FOR THE GREATER LAS VEGAS VALLEY.

IN EVERY ISSUE

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Hot off the Grill Human Resources Insights Food for Thought Brett’s Vegas View What’s Brewing?

Your Personal Chef

September 2010 I FORK & POUR I Food & Beverage Magazine of Las Vegas

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

Fax: 702-227-8684

www.forkpourmore.com September 2010 Food & Beverage Magazine of Las Vegas

Fork f o r e h s , publi s e azine m g l a o H M e y g n Ebo Bevera & you! d o s o e F m o c r a - wel & Pou d a v e N egas, of Las V Mike Fryer.......................... Editor-in-Chief Rocky Parks ...................... Business Advisor George Fryer ..................... Photographer

HOT OFF THE GRILL! WELCOME BACK TO LAUGHLIN LAUGHLIN RECENTLY HELD ITS FIRST FOOD & BEVERAGE EXECUTIVE MIXER HOSTED BY THE COLORADO BELLE/ EDGEWATER HOTELS AND ORGANIZED BY JOHN REES OF SYSCO LAS VEGAS. ALSO HAD A CHANCE TO MEET WITH SYSCO LAS VEGAS’S NEW PRESIDENT ON BOARD, KEVIN MANGAN. WE RECENTLY RE-DISCOVERED ONE OF OUR FAVORITE WATERING SPOTS NEAR THE STRIP THAT WE HAVEN’T VISITED IN SOME TIME. MCFADDEN’S IN THE RIO IS JUMPING WITH GREAT EVENTS AND SPECIALS MOST EVERY DAY OF THE WEEK AND WE WILL HAVE A FULL ARTICLE ON MCFADDEN’S IN THE UPCOMING ISSUE...

Editor-in-Chief Mike Fryer

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Photographer George Fryer

Associate Editor Bob Barnes

Creative Director Juanita Aiello

Contributor Jackie Brett

Contributor Les Kincaid

Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

Contributor Juanita Fryer

Contributor Shelley Stepanek

Contributing Photographer Alyssa Mayhew

Contributor Chef Brian

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HUMAN RESOURES INSIGHTS

BY Linda Bernstein

Linda has provided sound human resources advice and guidance to Fortune 500 companies for over 25 years. She has helped these companies review processes and implement solutions that are designed to reduce liabilities and increase their profits.

She also assists with the development of human capital through focused employee relations and training programs designed for all levels of employees.

Phone: 702-326-4040 Email: lindabernstein@cox.net

HR

Question of the Month

Moving into a Leadership Role

When you make the move into a leadership position from a line level job you undoubtedly may feel a bit of trepidation. There seem to be so many questions coming at you, issues to be addressed quickly, and never enough time to “get up to speed.” Well…welcome to the world of a leader.

Yes, leadership is worthwhile and it IS rewarding. Your roles as a leader will require that you embrace a few key concepts and skills, and that once learned these attributes will help you establish a foundation for a successful transition into a rewarding experience in management. New leaders need to focus on the following “Top 10” list of Leadership Attributes to help ensure their success.

1.

2.

3.

4.

5.

Clear expectations.

Communication Consistency.

Decision-making.

Documentation.

First, a new leader needs to establish Clear Expectations with every employee. To be an effective leader, those who follow you must understand what is expected of them to be successful in their jobs. Clear and current job descriptions will go a long way towards ensuring this goal.

Second, a solid Communication strategy is essential to effective leadership!

Make it a habit to share information with employees, listen to their ideas and feedback, and to keep an open door to resolve problems and stay in touch. Don’t think that information is power if you keep it to yourself. Information is only useful if it can be acted upon by those who can help you achieve your goals.

Third, always strive to be Consistent in your administration. Make consistent decisions, treat others consistently/ equally, and act in a manner consistent with your ethics, policy and values.

Fourth, make solid Decision-Making a cornerstone of your values. When faced with an important decision, gather all the facts, know the pitfalls/challenges, and evaluate all of the options. Include the

6.

7.

8.

9.

10.

Employee treatment.

Fairness.

Performance evaluation.

Respect.

Teamwork.

input of others, some of whom may be closer to the situation than you, and allow this information to aid in your decision.

Fifth, keep good records and Documentation at all times. Record your transactions, discussions, decisions, expectations and the details of finances.

If you are ever questioned about a matter, especially legally, you will have the ability to recall the gist of the situation. This documentation may just save your company and could protect your professional future and reputation.

Sixth, be unwavering in your resolve to Treat all of your employees with courtesy and dignity. The law outlines some very clear expectations on this subject, and it doesn’t take a rocket scientist to know that sound people skills and equal treatment for all are good principles and solid human values.

Seventh, be Fair at all times! Do not let biases or prejudices cloud your judgment.

Live by the motto “what is right (and fair) for one, is right and fair for all.”

Eighth, be sure to regularly and

consistency evaluate Performance. As with #1 above, set clear expectations and then hold employees accountable for those expectations. Give regular feedback and assess how well employees are doing to meet those performance expectations.

Ninth, always give Respect. If you respect others, they will respect you.

And, it is true – respect is earned. You may not agree with others perspectives, cultures and beliefs of other, but that does not mean you should not respect their right to hold that belief or viewpoint.

Tenth, support the value and impact of Teamwork. Send the message that everyone on your team works together toward the same goal and that so much more will be achieved together than could ever expect to be achieved by just one.

The above ideas and attributes are essential to your success when moving into a management role and should be relied upon to help you build and establish a solid future as a strong leader.

Hot buttons are those things that plague HR the most and on which they spend the majority of their time working. What are the hot buttons in your organization? Explain. (One response will be printed in next month’s column.)

Email responses to lindabernstein@cox.net (One response will be printed in next month’s column).

ADVERTISE in the newest Las Vegas magazine!

fork & pour FOOD AND BEVERAGE MAGAZINE OF LAS VEGAS

Call 702-220-7955 or email mike@forkpourmore.com 6

Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

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Signature Chef of Las Vegas

LAS VEGAS CHEF AND SOMMELIER A NEW CLUB created by Chef Jean-David Groff-Daudet (Chef JD) Executive Chef of Garfield’s on the Lake in Summerlin and supported by Fork & Pour – Food & Beverage Magazine of Las Vegas.

An invitation-only gathering of Industry Professionals in a relaxed, informal, no-pressure atmosphere.

This is THE venue to taste complementary new and different wines, talk with the distributors and winemakers, eat great food, and catch up with other Las Vegas Industry Leaders.

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Order Direct 800-457-2857 or request products from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order!

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CALL YOUR LOCAL SALES REP TODAY!

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31st Annual

JERRY BERRY PICNIC Honoring Max Daffner

A Good Old Fashioned Steak Fry with all the Trimmings Tuesday, September 14, 2010 6 PM – 10 PM St. John’s Greek Orthodox Church Hacienda at El Camino Road Proceeds benefit culinary scholarships in Southern Nevada

Tickets = $30 per person Contact Lorri Davidson 702 528-7731 lorri.davidson@swgas.com or Rick Albrecht 702 400-1378

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Food & Beverage Magazine of Las Vegas I FORK & POUR I August 2010

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Nevada Restaurant Association invites you to the culinary event of the year. Set in the lush poolside paradise of The Palazzo® Resort-Hotel-Casino, the Las Vegas Epicurean Affair will take your senses on a wild ride. From the savory cuisine and succulent cocktails, to stunning fountains and luxurious landscape, this event encourages guests to experience it all.

LAS VEGAS EPICUREAN AFFAIR

September 9, 2010 The Palazzo® Resort-Hotel-Casino

3325 Las Vegas Blvd Las Vegas, NV 89109

Satisfy your passion for cuisine and thirst for excitement with an endless temptation of cocktails and hors d’oeuvres in this sensual and vibrant atmosphere that is undoubtedly Las Vegas.

VIP ADMISSION: 6:00 PM GENERAL ADMISSION: 7:00 PM

All guests must be 21 years or older to attend.

Valid Identification is required.

TO PURCHASE TICKETS, CAll NEvAdA RESTAURANT ASSOCIATION AT 702-878-2313 OR CAll THE PAlAzzO® BOx OffICE AT 702-414-9000 OR vISIT www.EPICUREANAffAIRlASvEGAS.COm

FOOD FOR THOUGHT

keEP YOUR KITCHEN SAFE

BY Les Kincaid

Statistics show that kitchen emergencies cause hundreds of deaths and thousands of injuries in the USA every year. Common sense says most fires in the kitchen are very easy to prevent if you follow these basic fire safety tips:

A

Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com or email les@leskincaid.com FOLLOW ME ON FACE & TWITTER www.facebook.com/ leskincaid www.twitter.com/ leskincaid

Never leave cooking unattended.

You should always be in the kitchen when food is cooking.

Remember to turn off stoves and appliances as soon as cooking is completed.

It’s also a good habit to unplug electrical appliances when they are not in use.

B

Clean appliances are safe appliances.

Keep stove surfaces and inside of ovens clean. Grease build-ups can easily ignite and cause a fire. Another reason to practice personal sanitation regularly.

C

An attentive cook is a safe cook.

Never cook if you’ve been drinking alcohol or taking medication that could make you sleepy.

Watching active children while cooking takes a bit more concentration to keep everything safe. Research indicates that over 40 percent of cooking fire victims perished because they were asleep while cooking.

D

Keep loose clothing away from the stove.

If you are wearing loose sleeves be sure to securely roll them up before you start cooking.

Dangling sleeves can get caught in hot stove burners and catch fire.

Don’t store things above the stove. Leaning and reaching over hot stove burners can cause your clothing to catch fire. IF YOUR CLOTHING CATCHES FIRE, do not run, stop where you are, drop to the ground, cover your face with your hands, and roll over to smother the flames. STOP, DROP, AND ROLL!

E

Keep flammable objects away from the stove.

Potholders, dishtowels, and curtains should be kept a reasonable away from your stove and other heat-producing appliances.

Always keep solvents and other flammable liquids away from the stove. Even vapors from a spill or open container can ignite and you have a major problem.

F

Never overload electrical outlets.

Too many appliances plugged into the same electrical outlet can overload your circuit, overheat, or cause a fire.

Cracked or frayed electrical cords or plugs should be 10

Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

replaced immediately.

Make sure that electrical outlets near the sink and the stove have ground-fault circuit interrupters to prevent shocks.

Keep circuit breakers in good working order and replace electrical fuses on a regular basis.

G

Make your kitchen a safe place for children and pets.

Prevent burns by always turning pot handles towards the back of the stove. A pan or pot handle that stands out over the edge of your stove can be bumped in passing or grabbed by a child.

Designate a specific “Kid-Free” area and keep children and pets at least three feet away from the stove.

H

Operate microwave ovens with caution.

If a fire starts inside of your microwave, keep the door closed and unplug the microwave. To prevent burns and scalding, always use potholders when removing food from microwave ovens. Remove lids carefully from foods cooked in the microwave to prevent steam burns too.

I

Extinguish grease fires correctly: a. Never put water on a grease fire. If a pan of food catches fire, carefully slide a lid, at least the size of the pan, over the pan and turn off the burner; keep the lid on until it becomes completely cool. If the lid isn’t available pour milk on the flames. Baking soda or flour will not work. b. If a fire starts in your oven, close the oven door and turn off the heat source; if the flames do not go out immediately call the fire department. Don’t wait for it to get out of control.

J

Always be prepared to call the fire department. a. Keep the number of the fire department posted near all telephones. In some areas, dialing 911 will route calls to the fire department, in other areas; the fire department dispatcher will have a specific number you will need to call. b. If a fire starts in your home, call the fire department as soon as possible. c. Once you have reported a fire, leave the kitchen and go outside so that you can direct the firefighters to the scene. forkpourmore.com

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June 2010 |

FORK & POUR | Food & Beverage Magazine of Las Vegas

21

Brett’s BY

WHAT’S NEW

Producer David Saxe’s new extravaganza “Vegas! The Show” at his new 400-seat Saxe Theater at the Miracle Mile Shops at Planet Hollywood is a glorious step back in time to “old Vegas.” Visually stimulating and appealing are the elaborate sets, colorful costumes, energetic dancing, and two dynamic specialty acts: magician Joseph Gabriel and identical twin tap dancers Sean & John. Most retro and enjoyable is the 11-piece “live” orchestra.

A new weekly “supper club” at Café in the Park inside Sam’s Town opens Sept. 3 and 4. Wes Winters’ 88 Key Club continues every Friday and Saturday night from 6:30 to 10:30 p.m. with dining, dancing and showman Winters’ music.

The Golden Nugget downtown has opened a new production show, “Country Superstars Tribute.” The 75-minute concert-style event features a live five-piece band and via ever changing impersonators some of the biggest names in country music.

Opening soon at the Miracle Mile Shops, PBR Rock Bar will feature a ruggedly contemporary atmosphere with authentic PBR (Professional Bull Riders) regalia and 12

a mechanical bull. PBR Rock Bar will feature American comfort food and be open daily for lunch, dinner and late-night.

Minus5 has opened its second Las Vegas location inside Monte Carlo. The first is inside Mandalay Bay. The new Minus5 Ice Bar includes all the frozen beauty of the original with everything made of 100 percent ice including the bar, tables, benches, walls and drinking glasses.

The Las Vegas Mob Experience has opened a Preview Center with a retail section, hours 10 a.m. – 10 p.m. daily, at the Tropicana to give visitors a glimpse of the new attraction opening in December.

The Siegel Group has opened boutique resort RUMOR across from the Hard Rock Hotel. Formerly the St. Tropez Hotel, the two-story resort features 150 suites, an intimate lobby and bar, a new restaurant called Addiction, and an outdoor courtyard with pool area.

South Point is expanding. The first $20 million phase includes a $55,000-squarefoot casino expansion and the second phase will offer the addition of a Steak ‘n Shake restaurant brand and a future Japanese restaurant to open in the fall.

Miller’s Ale House, which has 50 locations in six states, opened at Town Square bringing the dining outlets to 17 in the outdoor village-like mall with 15 of them being new to Las Vegas.

Lolita’s Cantina & Tequila Bar, the latest restaurant/nightclub concept by The Medusa Group, is now open at Town Square. By day contemporary Mexican cuisine is served, and at night, the place transforms into a dance club. Lolita’s Cantina offers more than 100 different agave tequilas and boasts 3D custom life-size holographic entertainment.

Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

Magician Dirk Arthur with his majestic cast of exotic cats will debut his new show at O’Sheas Casino on Monday, Sept. 13.

Sam’s Town on Boulder Highway is presenting Rock Town, a free weekly Friday night concert and dance event at Sam’s Town Live! featuring Las Vegasbased classic rock cover and tribute bands from 9 p.m. to 1 a.m.

Fright Dome at Circus Circus will start on Friday, Oct. 1. One of five haunted houses will be themed after the horror movie franchise “Saw” and Lionsgate’s newly added popular horror flick “My Bloody Valentine” will be revealed in another. This year, Fright Dome will add three macabre magicians Dixie Dooley, Kevin James and Dan Sperry in the all-new “Show of Magic & Horror.”

The public celebration for the new Hoover Dam Bypass Bridge will be on Saturday, Oct. 16, from 8 a.m. to 2 p.m. and allow people to walk the 1,060-foot twin-rib concrete arch before traffic starts crossing it. The $240 million project is a signature bridge that spans the Black Canyon nearly 900 feet above the Colorado River. To attend, visit www.CelebrateHooverBridge. com and RSVP. Republic Kitchen & Bar is a 5,900-square-foot, modern, family-friendly American bistro that opened in Henderson at 9470 S. Eastern Avenue, Suite 110, and offers home cooking. forkpourmore.com

Scottish Beer With ATTITUDE

BrewDog, a Scottish brewery inspired by the craft beer movement in the U.S., is providing an alternative to the bland, tasteless and chemical-filled beers w h i c h dominate the mass beer market. BrewDog was founded on Scotland’s rugged North East coast in the fishing town of Fraserburgh in 2007

by Martin Dickie and James Watt (both 24 at the time) because they were sick of beers that were more marketing than taste.

BrewDog is dedicated to making cool, contemporary, progressive and balanced beers showcasing some of the world’s classic beer styles all with an innovative twist and customary BrewDog bite. Containing no preservatives, additives, cheap substitutes or any other junk, BrewDog is making the highest quality beers with the finest fresh natural ingredients.

The brews are quite bold, especially by U.K. brewing standards, and are unique and individual. The beers available in the United States are in the following core styles: Punk IPA, Hardcore IPA, 5 AM Saint (Amber Ale), Dogma (Scottish Ale) & Paradox (Whisky Cask Aged Imperial Stout).

Punk IPA is a 6% trans-Atlantic fusion IPA that is a fresh, full flavor natural beer, and is a tribute to the classic IPAs of yesteryear. The post modern twist is the addition of amazing fruity hops giving an explosion of tropical fruit flavors and a sharp bitter finish.

The palate soon becomes assertive and resinous with the New Zealand hops balanced by the biscuit malt.

Hardcore IPA is a 9.2% Imperial India Pale Ale that rocks, Hardcore! This explicit ale is fortified with the potent Centennial, Columbus and Simcoe hops, and has the distinction of containing more hops and bitterness that any other beer brewed in the U.K. Maris Otter malt contributes to a robustly delicate toffee malt canvas for the ensuing epic. Hardcore was a

gold medal winner at the 2010 World Beer Cup. 5 A.M. Saint is a hoppy red ale dry-hopped with American-grown Amarillo and Centennial hops, creating an all out riot of citrus, orange and lychee flavors. The combination of Maris Otter, Caramalt, Munich Malt, Crystal Malt, and Dark Crystal Malt results in a balanced brew that is a perfect marriage of malt and hops.

Dogma is an innovative, enigmatic 7.8% ale that’s brewed with guarana, poppy seeds and kola nut all blended together with Scottish heather honey. A conspiracy of transcontinental ingredients infused with some devastatingly BrewDog imaginative thinking results in complex flavors, intricacies and nuances.

Paradox is a whisky cask aged imperial stout. The ageing process lasts six months and infuses all the whisky flavors, resulting in an unrivalled taste adventure for the lucky human who gets their paws on the For more finished masterpiece. This inspiration and gem weighs in at a hefty information, 10% alcohol and features a visit BrewDog’s collaboration of five different malts. Paradox earned website at www. brewdog.com. a gold medal at the 2008 World Beer Cup.

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September 2010 I FORK & POUR I Food & Beverage Magazine of Las Vegas

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Restaurant Review

TOP OF THE WORLD RESTAURANT at the Stratosphere

BY Shelley Stepanek

Chef Rick Giffen and Carlos Vargas have pulled out all their newest and incredible ideas for the new “Top of The World” menu. Situated over 800 feet in the air, with a breathtaking view of all the lights of Las Vegas below, the entire city is laid out before you as you dine in the heavens.

The restaurant rotates for a 360-degree view of our entire valley. There is a fivecourse tasting menu, consisting of Soup of the Day or Caesar Salad, Crab Cake with Green Papaya Salad or Ricotta Gnocchi with marinara and braised fennel, Roasted Miso Black Cod, Grilled Petit Filet Mignon with shallot confit and red wine sauce and ending with a Mini Dessert Trio for $85.00.

Every new dish is a signature special.

Lobster Bisque, Wagyu Beef Capaccio with white truffle oil and parmesan, Colorado Rack of Lamb with herb lamb jus, Seared Muscovy Duck Breast with orange and lime hoisin sauce, Kurobuto Pork Chops with adobo sauce and Chipotle Crema are

all on the menu. Right at the top of the favorites is Roasted Miso Black Cod with garlic spinach and sautéed baby carrots with ginger. Each dish is paired with wines that enhance each dish, specially selected from new vineyards. Grosset Pinot Noir from Adelaide Australia, along with Betz Family Vineyard, and Cabernet Sauvignon, from Columbia Valley accompany the dishes. Let the chef suggest something special or have Dean Wachstetter, the Sommelier, pick the perfect match for any dinner. George Gatewood, the General Manager at the Top of the World, invites all of Las Vegas to come out and spend a romantic evening in the clouds. Spend a birthday, anniversary or just a romantic evening together at this incredible place. Afterwards, take a walk around and view this city of lights. Finish it off at 107 Lounge. Also open for lunch.

Book a party by calling 702-380-7764 or www.topoftheworldlv.com 14

Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

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www.greenriversake.com

BY Linda Duke

Engaging Your Guests

During a Tough Economic Climate

Recently many restaurant operators are looking at

spending their time well. They’re gravitating more

In times of a tough economic climate, it’s no secret

ways to make your restaurant brand “add life to the

empty dining rooms and slower than usual sales.

Ms. Duke is CEO of Duke Marketing, LLC® which she founded in 1987, a full-service marketing firm specializing with multi-location and franchise organizations.

Ms. Duke has consulted with top restaurant brands in the United States, and is a nationally recognized speaker, educator and published author of “Four Star Restaurant Marketing Cookbook—Recipes for Restaurateurs®” www.marketingcookbook.com. She speaks frequently at restaurant and franchise industry conferences, and is a member of the board of directors of the California Restaurant Association’s Educational Foundation (CRAEF) and the National Restaurant Associations’ Fast Casual Industry Council (FCIC).

that consumers have become increasingly cautious and fearful. Today, as fears of losing one’s job and

looking at their dwindling 401(k) statement, chances

are, consumers are scared. So what can a restaurant really do to attract cautious guests?

experience” should be a priority on any restaurant marketer’s to-do list.

The approach of creating a meaningful experience starts with engaging your guests. Engagement is the

new awareness. And return-on-engagement (ROE) is

the new ROI (return on investment). Put another way, ROE is more customer-centric, a more outwardly approach than ROI.

Do your guests perceive your restaurant as a place for “time while spent”?

A pause in consumption prompts personal reflection.

Consumers are asking, “What’s really important to

me?” Not surprisingly, the one constant that will remain important is time.

Time will remain the

ultimate luxury. Recession or no recession, “time

well spent” will remain the ultimate goal and how guests feel eating at a restaurant needs to be “time well spent.”

If time becomes the highest currency of the day,

restaurateurs should take heed. People love spending time well. However, “time well spent” is not just

about finding balance in life or connecting with loved

ones. Nor is it a high priced luxury experience such as limo rides or four-star vacation resort. Ultimately,

consumers spend a great deal of precious time going out to eat. Therefore, tying a brand to quality time is a concept with huge implications.

For instance, consumers surround themselves with brands that engage them and make them feel they are 16

toward experience than assets and goods. Finding

Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

Boudin SF offered “Daily Bread” or 365 loaves of their famous San Francisco sour dough to the first 100 guests at their recent grand opening. Guests spent the night and enjoyed menu samples, a bread toss and learned the brand’s unique history.

So restaurants need to boost ROE: how?

As with

any broad scale change in a company’s thinking, a true commitment to engagement requires senior

management to commit first. That said there’s much that restaurant marketers can do. The first step is learning to be a proverbial fly on the wall. Don’t

launch that new website unless you have a clear

idea about who your guests are and experience they perceive. It is also essential to be creative about adopting ways that customers can give you input.

When creating your brand messaging, consider employing public relations. What is going to get my

guests truly engaged? Understand the importance forkpourmore.com

of associating your brand with something authentic.

For example, Boudin SF, (the fast casual concept developed by the 100 year old San Francisco sour dough

Boudin Bakery company), gave away daily bread, 365 loaves, to

the first 100 guests at a recent grand

opening. Guests lined up the day before and spent the night. Into the

morning, guests learned the history of Boudin and shared their love and

Finding ways to make your restaurant brand “add life to the experience” should be a priority on any restaurant marketer’s to-do list.

puts sour and skeptical faces on

consumers, it is more important

that ever to look at those faces and engage your guests.

Engaging

your

guests

will

ultimately develop a lasting bond with your brand. Additionally, these

which

engagement include

activities,

promotions,

events, focus groups and round

table discussions with your

customers, leads to loyalty,

memories of Boudin’s sourdough bread. Boudin entertained kids

frequency and word of mouth. The ultimate goal for a restaurant

to signature menu samples before the doors opened. Overall,

life experience” and by engaging them, it will be the best return on

and parents alike in bread toss games for prizes, and were treated guests shared in an authentic experience that proved to be a great

return on their time, while Boudin SF got to know and share their

marketer in today’s challenging economy is to “add to customer’s investment of time and energy when the economy swings north.

favorite tradition with guests.

When searching for restaurants worth their time, consumers do not want to dig through the clutter. Other public relations strategies

such as sampling, tasting events and fundraisers allow brands to further engage guests, keeping them at the top of the list when

they go out to eat. For example, Pacific Catch, a San Francisco Bay Area restaurant with three locations, hosted a Sushi & Sake

tasting event to introduce new menu items to VIP’s, community members and the press. A large crowd attended and enjoyed

samples of the delicious sushi and the restaurant’s sake vendor provided sake pouring and tasting education. As guests departed, they were given gift bags with a Pacific Catch menu, a coupon

for a free appetizer on their next visit, and a special gift from the

Sake vendor. Pacific Catch impressed the local community and

Pacific Catch restaurant created a Sushi & Sake tasting event and invited VIP’s, community members and the press to enjoy new sushi menu items and taste sake poured by the vendor.

established positive relationships with their guests. The event also garnered positive publicity.

Finally, realize that your guests are a source of feedback and ideas, even about menu items. Don’t underestimate the power of

direct interaction with your customers. During a recent in-person “voice of the guest” initiative, I learned first-hand how one-on-one

involvement can provide R & D folks with a far richer and holistic view of both their jobs and the people they serve.

I don’t suggest moving ROE to the forefront of a company’s branding efforts should mean that ROI disappears from a

marketer’s arsenal. Indeed, it can’t! Businesses must be efficient and investments prioritized. But so long as the current economy forkpourmore.com

September 2010 I FORK & POUR I Food & Beverage Magazine of Las Vegas

17

OUT ON THE TOWN...

18

Food & Beverage Magazine of Las Vegas I FORK & POUR I August 2010

Editor-in-Cheif Mike Fryer and Creative Director Juanita Aiello enjoy a delicious meal at Pampas in the Miracle Mile.

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Rakugo

(Japanese Sit-down Comedy)

Thank You to Our Sponsors EMPEROR LEVEL

SHOGUN LEVEL

JASN MISSION STATEMENT Enhancing understanding of Japan, its people, culture, politics and economics in Nevada.

Advancing awareness of Nevada in Japan and within the Japanese community abroad.

Creating opportunities for meaningful interaction between Nevadans and Japanese.

Educating Nevadans on important issues that impact the U.S. – Japan relationship.

Providing support for expatriate Japanese residing in Nevada.

Energy Breakfast Seminar

On August 27th, JASN, in partnership with Honorary Consul General of Japan, Kathleen Blakely, and Nikkei America, Inc., produced a breakfast seminar dedicated to energy-saving products made in Japan. Over 90 people attended the event, which was held at the Atomic Testing Museum. Some of the products featured included tankless on-demand water heaters, the latest solar technology, energyefficient heating and cooling products, as well as state-of-the art green hotel construction.

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In February, JASN hosted the first-ever public speech in Nevada

by Katsuhiko Ichikawa, General Manager of the Washington, DC office of the Central Japan Railway Company. The event was sponsored in part by new JASN corporate sponsor MGM Mirage.

Ichikawa-san spoke to well over 60 people who gathered at the Shibuya Restaurant in the MGM Grand Hotel. Many dignitaries, including the Consul Tanemura of the Consul General of Japan’s office in San Francisco, Vida Lin, President of the Asian Chamber of Commerce, and numerous honorary consul general attended.

Mr. Ichikawa provided intricate details of not only the shinkansen (the Japanese bullet train) but also the new mag-lev technology that is just being rolled out in Japan.

In April, JASN achieved another first by hosting the first performance ever in Las Vegas of Rakugo (Japanese traditional comedy) by famous Japanese comedian Katsura Kaishi. More than 80 people joined JASN at the Atomic Testing Museum for Kaishi-san’s rollicking one-man show. After a wine and cheese reception, the audience howled with laughter as Kaishi-san created hilarious character after character, only using two props: a Japanese paper fan and a hand towel. Those in attendance not only enjoyed a very funny show, they learned the history of this time-honored craft.

DAIMYO LEVEL

SAMURAI LEVEL

After the show, an ecstatic Kaishi-san told us that the Las Vegas audience was one of the best he has ever had, and that he would love to return to perform for us again.

Become a JASN Member Today!

Call us at (702) 818-3781

Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

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WHAT’S BREWING

O

n August 23, BJ’s Restaurant & Brewhouse at 9520 S. Eastern featured a pairing of BJ’s menu with the beer of Widmer Brothers Brewing Company. GM Rickey Dobbs introduced the food courses and Widmer Rep. Eddie Buchannon described the beer each course was paired with. Eddie also talked about the history of the brewery, which was founded by brothers Kurt and Rob Widmer in 1984.

As a warm-up, diners were served BJ’s LightSwitch Lager, which is BJ’s first light beer, logging in at 130 calories. While light in calories, it’s definitely not light in flavor.

The first course matched the brewery’s flagship beer, Widmer Hefeweizen, with Ahi Poke served with won ton crisps. The Poke is a new menu item for BJ’s that should do well, judging from the incredible fresh essence of the ahi.

A Field of Greens Salad composed of mixed baby greens, mandarin orange wedges, candied pecans and raspberry vinaigrette was complimented by the Widmer Drifter Pale Ale, a balanced and citrusy brew.

Chicken Fajita Quesadilla was compiled in a delightful corn and flour blend tortilla with a side of baja sauce (chipotle sour cream). This spicy dish was backed up with the Widmer Broken Halo IPA, a devilish hoppy, but not too bitter, version of the style.

A palate cleanser was served in liquid form, the Widmer Sunburn Summer Brew, which Eddie described as an easy drinking ‘patio beer’ that has hints of passion fruit and fresh pineapple, derived from a special hop called Citra.

The hearty Grilled Burger Melt, an Angus burger garnished with caramelized onions and Swiss and cheddar cheese, was fortified with the 8.6% Widmer Deadlift Imperial IPA, a 70IBU hop monster with a grassy, pine tree aroma derived from the New Zealand Nelson Sauvin hops used in its production.

The toasty richness of Widmer Drop Top Amber Ale stood up to the tartness of the apple in the dessert offering, Old Fashioned Apple Crisp, which Rickey dubbed the unsung hero of BJ’s dessert menu, since most opt for BJ’s signature Pizookie.

The grand finale was the Widmer Prickley Pair Braggot, weighing in at a whopping 10% alcohol. Made from a blend of fermented honey, prickly pear juice and ale, this sweet and fulfilling creation was a fitting conclusion to a well-rounded

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dinner that featured a fun variety of both culinary and brewed creations. This six-course beer dinner would only have set you back $30. To receive notifications about future BJ events, you can sign up your email at <www.bjsbrewhouse.com>.

If you can’t make it to Munich for Oktoberfest, consider heading to Vegas. Hofbräuhaus Las Vegas claims its Oktoberfest will be the most authentic in the US, second only to the original held in Munich, and there are reasons to back up its claim. The Las Vegas version is an authentic replica of its brewhaus in Munich, and the Hofbräu brewery is one of only six breweries commissioned to make the beer for the Oktoberfest in Bavaria. This year marks the 200th anniversary of Oktoberfest, and Hofbräuhaus Las Vegas’s celebration will run from Sept. 18 through Oct. 31. Highlighting the festivities is the unveiling of the Oktoberfestbier, the very same brew created for the Oktoberfest in Munich. Celebrity guest keg tappings take place every Friday at 7 p.m. with Sigfried and Roy presiding at the opening ceremonies on Sept. 18. Bands from Germany are imported, providing nightly sing-a-longs.

Hofbräuhaus Las Vegas is located at 4510 Paradise Rd. across from the Hard Rock Casino.

Other Oktoberfest celebrations in Vegas include Big Dog’s Brewing Company’s Dogtober Beer Brat Fest & Brat Party on October 2, from 2-8 p.m. On tap will be a line-up of more than 25 brews, including Big Dog’s Oktoberfest beer, some limited availability bottled beers, German beers, Oktoberfest beers and featured styles from breweries in the Southwest region.

German-fare (knackwurst, bratwurst frankfurters, Bavarianstyle kraut, and Bavarian-style pretzels) and music from three bands will help keep the party hopping. Admission is free, but a special edition Dogtoberfest mug for $2 will be required for tastings, with tastings starting at one token (or $1), depending on sample size and style. A starter package will be available with 30 tokens and a mug for $30.

Dogtoberfest will take place outside at the Big Dog’s Draft House location at 4543 N. Rancho Rd., just north of Craig Rd. Steiner’s Pub can always be counted on to commemorate this beer holiday. Its location at Buffalo and Vegas Drive will host a bash on October 9 from 3-11 p.m. with a live band, and food, beer and gaming specials. Also, during September and October, on tap for the special occasion will be Warsteiner Oktoberfest, in addition to the traditional Warsteiner Pilsner and Steiner’s other 23 draft selections. Enjoy any Warsteiner Variety Bier in a commemorative logoed glass liter boot from Sept. 9 through October for an initial purchase of $25, with refills for $9 or $5.50 during Happy Hour M-F from 4-7 p.m.

New to the Southern Nevada market is the Crooked Line from Uinta Brewing Company, out of Salt Lake City, Utah.

Four beers have been introduced that don’t exactly follow the stringent style guidelines of beer, so hence the Crooked Line moniker. These beers range in alcohol strength from 9% to 13%, thus destroying the myth that Utah breweries only make wimpy beer. Labyrinth Black Ale is a very rich imperial stout aged in rye and bourbon barrels, and logs in at 13.2% alcohol strength. Cockeyed Cooper Bourbon Barrel Barley Wine is 11.1%, and is wood-aged for six months. Detour Double India Pale Ale is 9.5% and brewed with four hop varieties. Lastly, Tilted Smile Imperial Pilsner measures in at 9% and is a potent and hoppy straw-hued lager. All four beers come in 750 ml. corked bottles and are available at Total Wine, Khoury’s Fine Wine & Spirits and some of the larger Lee’s Discount Liquor outlets. As always, great beer happens in Vegas!

Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

BY Bob Barnes

Bob Barnes is a native Las Vegan and associate editor of Fork and Pour-Food & Beverage Magazine of Las Vegas. He welcomes your inquiries.

Email: LVBobB@juno.com

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at the Venetian

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September 2010 I FORK & POUR I Food & Beverage Magazine of Las Vegas

23

Your Personal Chef

BY Chef Brian

We are in a changing of the seasons now; summer is almost over and Las Vegas had some very hot days and nights too…. My Personal Chef Catering Service has had its best summer in years. I have been so busy with such a variety of different clientele, it has been a challenge to say the least; yet, I love a good challenge. This season, I applied many different marketing techniques to attract new clients and some of them really worked well. Yes, internet marketing is good, but word-of-mouth and “client-testimonials” is better! The exposure I received from writing these “My Personal Chef” articles, in the wonderful Fork & Pour magazine has been great; Mike Fryer, his brother George and the staff are all professionals and I feel they deserve awards for the quality, pertinent, monthly information they convey.

I am one of those chefs who will go out of his way to help people and give acknowledgments and Kudos where they are deserved. I truly love Fork & Pour magazine and I am proud to be a monthly contributor.

Another source, and perhaps this season’s big winner in bringing me some fantastic clients, is my good friends over at Nannies & Housekeepers U.S.A. I extend a very special “thank you” to the owner, Lexi Capp, and her staff, especially Rita; these ladies are true professionals and wonderful people. The clients to whom they introduced me all had other staff which was placed by Nannies & Housekeepers U.S.A. Some staff included personal assistants, housekeepers, and nannies; these employees had all been employed with these clients for a very long time and are all top-notch, sweet, hard-working women. I am very impressed with this company; Lexi and her staff provide such amazingly qualified people. If you ever need great household support staff, Nannies & Housekeepers U.S.A. is the place to go; they take the time to be personally involved with each client. The staff they can provide you with will go through extensive background checks, and their company’s vetting process is unprecedented in the industry. They are the best! Visit their website for more information at www.nahusa.com.

Over the past two months, I have received from readers more requests for vegetarian recipes and menus than any other request. So, I am dedicating this article to GOURMET VEGETARIAN MENUS. Aside from amazing foods, many of my clients call me for health reasons and would like to eat more healthful cuisine. Since we don’t need to eat meat every day, I almost always recommend eating salads and creative international meatless meals. This style is one of my specialties. I love to eat healthy and I know raw vegetables provide essential digestive enzymes and nutrients. A doctor may prescribe “medications;” I write prescriptions for delicious healthy menus. If you have any questions or would like menu consulting, please feel free to write me at chefbrian310@yahoo.com.

Gourmet Vegetarian Asian

Appetizer: Crispy Spring Rolls with 3 sauces (Sweet Chile, Plum and Lemongrass Ponzu) Entrée: Braised Tofu and Wild Mushrooms Starch: Ginger Fried Rice Vegetable: Lemon Glazed Broccoli

Cali-fusion Mushroom Mania

Appetizer: Grilled Portobello Caesar Salad with garlic polenta croutons Entrée: Braised Tofu Sausage Cutlets with red & green coconut curry sauce Starch: Brown Rice with barley & scallion timbales Vegetable: Tiny Shroom Sauté – Marsala-style sauté of straw mushrooms, tiniest crimini, enokis, & mini morrels

Italian

Appetizer: Antipasti Salad of Grilled Vegetables Balsamico Entrée: Eggplant, Polenta & Tofu-HerbCheese Lasagna (Pasticciata) Starch: Escarole & Cannellini Bean Sauté Vegetable: Zucchini & Artichoke Sauté

Tropical Island theme

Appetizer: Garden Island Salad with papaya vinaigrette Entrée: Teriyaki-style Grilled Pineapple & Portobello Skewers Starch: Aloha Coconut Rice Vegetable: Blistered Chinese Long Beans with sesame-ginger soy 24

Mediterranean

Appetizer: Spanokopita with tepenade relish Entrée: Crispy stuffed Eggplant Starch: Creamy-style Polenta Vegetable: Julienne Vegetables Ragout (carrot, leek, celery, sundried tomatoes, yellow crookneck & green zucchini)

Middle-Eastern

Vegetables: Salad Bar (Cold) Mixed Spring Lettuces with fresh chopped herbs Red & Yellow Cherry Tomatoes Black Bean & Corn Salad with cilantro-lime vinaigrette Sour Cream Green Onions

Appetizer: Mini Falafels on Pita with hummus and apricot-ginger chutney Entrée: Braised Tofu Cutlets with yellow curry & vegetables Starch: Saffron Taboule (cous cous) Vegetable: Bartha - Roasted Eggplant & Tomatoes

American Style Barbecue Buffet Appetizer 1: Spinach, Artichoke & Herb Fondue with gourmet crackers & artisan breads Appetizer 2: Vegetable Crudités with roasted garlic hummus and herb yogurt dip (kind of like ranch dressing, but with yogurt) Entrée: Hand-formed, Baked Veggie-Soy “Burgers & Hot Dogs” - Sandwich Bar Mixed Fresh-baked Buns & Rolls Sliced Grilled Tomatoes & Thin-Sliced Red Onion Butter Lettuce Cups Assorted Aiolis Starches: Baked Potato Bar (Hot) Shredded Cheeses Ratatouille with sundried tomatoes Vegetarian Chile ½ Cobs of Hot-buttered Corn Whipped Curry Butter

Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

If you have any questions or would like a quote, consulting or recipes please write me at chefbrian310@yahoo.com.

Please also view my website at http://chefbrian310.tripod.com forkpourmore.com

LAUGHLIN UPCOMING EVENTS ITALIAN FESTIVAL Sept. 3-5 featuring the cuisine of Mangia! our Italian eatery featuring free live entertainment by Lena Prima

LAUGHLIN FOOD & BEVERAGE MIXER

MEXICAN FESTIVAL

Sept 17 and 18 Riverwalk between the Colorado Belle and Edgewater featuring authentic Mexican food and free live entertainment by Rumbale (Carlos Santana tribute band). Free Event.

Food and drinks sold separately.

DAS BEER FEST

Oct. 1-2 & 8-9 Riverwalk between the Colorado Belle and Edgewater German music by The Polka Dudes, food and carnival games. Free Event. Food and drinks sold separately.

COLORADO BELLE

2100 S. Casino Dr., Laughlin, NV 89029 702-298-4000, Fax 702-299-4168 www.coloradobelle.com Sleeping Rooms: 1,164 including 51 suites and parlor suites Casino Square Feet: 60,000 Total Exhibit/Meeting Square Feet: 5,342

Laughlin’s landmark resort, Colorado Belle, is a 600-foot-long replica of a 19th-century paddlewheel riverboat set along the west bank of the Colorado River and surrounded by rugged mountain ranges. Outside, guests stroll along the riverwalk, enjoying the serenity of the Colorado River. Inside, live gaming, including more than 800 slots, video poker machines and penny games and the river’s largest poker room, create an atmosphere charged with excitement. Colorado Belle features awardwinning dining including Mark Twain’s Chicken & Ribs, voted best barbecue; the Boiler Room, Laughlin’s only microbrewery, Mangia! authentic Italian eatery, voted best food in Laughlin at the Chef’s Food Fest. Other restaurants include the Captain’s Buffet, The Gallery Café and the Deli. Coming soon to the restaurant level: Tortillas Taco, Fajita & Burrito Bar featuring authentic Mexican food plus beer and margaritas. Hotel amenities include two outdoor swimming pools, one featuring a waterfall, and a 14-person bubbling spa. A salon and spa are located nearby. Additional services include facilities for parties of 20–400, six bars including Chill! the new indoor/outdoor bar, live entertainment and great gift shops. Free to join, the casino’s ACCESS Players Club offers excellent rewards to players. forkpourmore.com

EDGEWATER

2020 S. Casino Dr., Laughlin, NV 89029 702-298-2453, Fax 702-298-8165 www.edgewater-casino.com

Sleeping Rooms: 1,355 including 37 suites Casino Square Feet: 60,000

Total Exhibit/Meeting Square Feet: 13,869 The Edgewater offers hundreds of comfortable guest rooms, many with breathtaking views of mountains and the Colorado River. The casino features more than 800 of the newest and hottest slots, video poker machines and penny games. Live table game action can be found 24 hours a day in the fast-paced table games and new poker room, and the race and sports book is one of the largest on the river, with personal television monitors and betting on thoroughbreds, quarter horses and greyhounds at your favorite race tracks. Enjoy nightclub entertainment late nights in Inferno on weekends. Edgewater’s dining options include the exceptional Hickory Pit Steakhouse, the award-winning Grand Buffet, Coco’s, Sbarro’s Pizza, Sports Deli, Nathan’s and Dairy Queen. Additional services include banquet facilities for parties of 20– 350, a beauty salon, fitness room, a pool and spa, four bars, a variety of gift shops and live entertainment.

Free to join, the casino’s ACCESS Players Club offers excellent rewards to players.

September 2010 I FORK & POUR I Food & Beverage Magazine of Las Vegas

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MAY WE RECOMMEND...

Rio All-Suites Hotel & Casino RIO ALL-SUITES HOTEL & CASINO is re-inventing itself once again with a special offering from three of its great restaurants-BUZIOS SEAFOOD RESTAURANT, CAFÉ MARTORANO’S AND VOODOO STEAK & LOUNGE. On several recent visits we were able to try each of these restaurants’ specials, which include a 3-course menu of choice and can be paired with a wine flight at a very reasonable price. We highly recommend all three for a local visit.

BUZIOS has been well known for its fresh and extensive seafood and at $29 for a 3-course meal, we were delighted to re-visit and enjoy once again.

MORTORANO’S stands as a stead-fast Italian restaurant with attention to detail, and its 3-course offering at $39 gives you choices to try a great mix of old favorites and some new creations as well.

VOODOO STEAK & LOUNGE offers a great 3-course deal at $49, which is hard to beat, including Rio’s premium dry-aged beef. And, you have a great view overlooking the Strip and all of Las Vegas.

THE WINE CELLAR & TASTING ROOM is a great place to visit before or after your dinner at the Rio. The wine bar at the Wine Cellar is a great one-of-a-kind experience in Las Vegas, offering more than 100 wines by the glass. For a more “up close and personal” experience, we recommend sitting at the wine bar so you can interact with the fun and professional Wine Cellar Manager Hung. Or, you may just choose to relax on the luxurious leather couches while you sip a single malt scotch, port or cognac.

BUZIOS SEAFOOD RESTAURANT

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Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

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CAFÉ VOODOO MARTORANO’S STEAK &

LOUNGE

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THE WINE CELLAR & TASTING ROOM

September 2010 I FORK & POUR I Food & Beverage Magazine of Las Vegas

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THE GREEN RESTAURANT ASSOCIATION ® Certified Green Restaurants Place yourself in any one date in history and imagine how things might change in the future.

For example, you’re living in the British colonies in the New World in the 1700’s.

Could you ever imagine the country that you are pioneering will become the world’s major Superpower only a couple centuries later. You’re living in Spain in 1910. Could you imagine that decades later, people would be communicating with others across the planet with a device the size of a wallet? You are a woman living in the late 1800’s, and you have no right to vote. If you could only see that a few decades later, that right would be codified into American law. It is the 1970’s now, and smoking is commonplace everywhere. Could you imagine that a couple decades later, that smoke-free is the norm of retail across the country? What was once unimaginable becomes real. What is one generation’s aspirations of society’s fringe becomes the rights and privileges taken for granted by the next generations.

We stand on the precipice of one of those historical moments where environmental goals of yesteryear are becoming today’s change and tomorrow’s norm. Let’s take wind power for example. In a short time, it has shifted from an expensive, pie in the sky solution, to one that has hit price parity in certain regions of the country and will likely facilitate Texas becoming a net electricity exporter in the coming 2 decades.

Recycling was also rarely seen two decades ago, and now millions of homes across the country have curbside recycling, which has become as commonplace as normal trash pickup.

This phenomenon is taking place in the restaurant industry, where thousands of restaurants are leading the way showing that legitimate environmental change is not only good for their business….but is necessary for their business. Certified Green Restaurants® are demonstrating that they are better suited to succeed than their nongreen counterparts in terms of operational costs, employee morale, public image, customer loyalty and legislative demands.

It is simple. In nature, an animal that uses its resources wisely has the highest success rates of survival. So too in our species. When we use our resources well, we have more

of them, and we prosper both individually and as a whole. A restaurant that is not maximally conserving energy is actually throwing thousands of dollars out its door with no benefit. So too with water and waste. A wasteful business engenders a mentality of waste, including waste of time, which cultivates an employee culture of more apathy. Conversely, a business that is conserving resources for both themselves and the greater good engenders a culture of conservation, a culture of caring, where employees are likely to be more responsible with the resources of the restaurant, leading to cost savings and greater profits.

Certified Green Restaurants® meet a standard of: • 100 Green Points • 10 Points in 6 of 7 Environmental Categories • Full-Scale Recycling • Polystyrene-Foam Free • Annual Education There are three levels of certification for an existent restaurant: • 2 Star Certified Green Restaurant®: 100 Points • 3 Star Certified Green Restaurant®: 175 Points • 4 Star Certified Green Restaurant®: 300 Points The Green Restaurant Association has the Sustainability™ standard for new builds and renovations; and its Event standard for onetime events.

These standards create the backbone for the thousands of restaurants going green in a legitimate way. They are the rungs on the ladder that help businesses climb in the right direction with proper recognition at different rest stops. There will be a time when recycling is the norm at restaurants, where toxic chemicals are a distant memory, and when efficiency reigns. That time will be when the Green Restaurant Association’s standards are no longer what we are reaching for… but they become the standard of what is normal. The Certified Green Restaurants® of today are already standing in that future.

ABOUT THE GREEN RESTAURANT ASSOCIATION

2010 marks the 20th anniversary of the Green Restaurant Association’s (GRA) founding in 1990.

The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. For two decades, the GRA has pioneered the Green Restaurant® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA is endorsed by scores of national environmental organizations such as NRDC and Environmental Defense, and esteemed trade organizations including the New York State Restaurant Association, Orange County Restaurant Association, and America Public Garden Association. The GRA is also an Energy Star partner. In 2010, Citysearch announced the GRA as their official Green Restaurant® listing partner.

The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information visit www.dinegreen.com.

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Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

Michael Oshman Founder/Executive Director Green Restaurant Association

Michael Oshman is the founder and executive director of the Green Restaurant Association (GRA), a national non-profit organization formed in 1990 to create environmental sustainability in the foodservice industry.

Michael has worked tirelessly over the past two decades by providing research, consulting, education, and certification to hundreds of restaurants so that they can better serve their customers, employees and the environment. He has been featured in Time Magazine, NBC Nightly News, NPR, CNN, Fox News, ABC, The New York Times, The Boston Globe and hundreds of other local and national media outlets.

He has also given keynote speeches and guest lectures at conferences across the country, including the National Restaurant Show, Food Service Packaging Institute, New York Restaurant Show, International Hotel/ Motel Restaurant Show, SPECS, Green Festival, and more.

As the pioneer of the green restaurant movement, Michael continues his mission to educate consumers and restaurateurs…affecting change one bite at a time.

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& FB L a s Ve g a s

LAS VEGAS FOOD & BEVERAGE DIRECTORY 2011 The Las Vegas Food & Beverage Directory is the only local industry dedicated publication to list information to guide local Food & Beverage businesses and inform them on who & what’s new with local chefs, restaurants-on and off the strip, wine & mixology, upcoming events, with products & services sourcing made easy. In-print and on-line assures distribution throughout the Las Vegas Market reaching all major chefs, restaurants, casino properties-Exec, Food & Beverage, purchasing departments and circulated at all major Food & Beverage expos, shows and events in Las Vegas. Book your space now to insure your company listing in The Las Vegas Food & Beverage Directory 2011.

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2011 F & B Directory

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Custom Culinary Las Vegas, NV www.customculinary.com

Las Vegas, NV

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Restaurant & Chef Spotlight Chef Philip Lo

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US Foodservice Las Vegas Las Vegas, NV www.usfoods.com

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Executive Chef - Jasmine

critics and the dining public agree.

3.25” The KNPR food critic John Curtas named

Todd’s Unique Dining

Todd’s Unique Dining “Neighborhood Restaurant of the Year”· [East Side) in his 2009 restaurant awards. Also voted Best Gourmet Restaurant by Las Vegas Review Journal editors and readers.

Product Showcase - 3.1” x 1.9”

4350 East Sunset Road Henderson, NV (702) 259-8633 www.toddsunique.com

Restaurant Spotlight - 2.4” x 3.25”

Chef Lo Oversees the menu development of Jasmine, Bellagio’s gourmet Chinese restaurant. The restaurant’s menu offers traditional Hong Kong Cantonese cuisine, as well as more modern interpretations.

Chefs in America, a California-based association of culinary professionals, honored Lo, an originator of nouvelle Hong Kong cuisine, as one of “America’s Outstanding Chefs.”

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FOR FURTHER INFORMATION AND TO BOOK YOUR SPACE PLEASE CONTACT mike@forkpourmore.com

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Food & Beverage Magazine of Las Vegas I FORK & POUR I September 2010

8.5”

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BIG DOG’S BREWING COMPANY

Beer Festival & Brat Party SATURDAY OCTOBER 2ND (2-8 PM) AFTER PARTY 9 PM - MIDNIGHT The fun takes place at:

Big Dog’s Brewing Co. 4543 Rancho Drive Las Vegas, NV 89130

FREE ADMISSION!

www.bigdogsbrews.com

25+ BEERS - 3 BANDS - WISCONSIN-STYLE BRAT PARTY “WHAT’S SMOKED IN VEGAS STAYS IN VEGAS!”

®

Let’s Get Together at BJ’s!

At BJ’s there’s something for everyone to enjoy: from exciting appetizers, signature deep dish pizzas, fresh salads and new culinary creations, to Pizookie® desserts and award-winning handcrafted beers. With over 100 menu items, there’s something everyone will enjoy.

“Wow – I love this place!”®

BJ’S MEDITERRAN

EAN PIZZA

AWARD-WINNIN

G HANDCRAF

TED BEER

®

BAL SAM IC

GLA ZED CHIC KEN

TRIPLE CHOCOLATE PIZOOKIE

LLI® MADE WITH GHIRARDE

10840 W. CHARLESTON BLVD., SUMMERLIN • (702) 853-2300 9520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980 W W W. BJ S R ESTAU R A N TS. CO M

HICKORY HOUSE TEL (702)644-3380 FAX (702)622-3385 AFTER HOURS (702)722-7590

orders@hickoryhouse.us www.hickoryhouse.us