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Voilà! Chef Wilfried Bergerhausen transforms a renowned temple of fine French cuisine, dish by dish
May 18 –24, 2017 vegasseven.com
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ON THE COVER
Read Vegas Seven right-side up and then flip it over and start again with Seven Nights, featuring after-dark entertainment and the week’s nightlife happenings.
DINING AS ART Photography ANTHONY MAIR Pictured SECRET SPRING GARDEN FROM LE CIRQUE Chef Wilfried Bergerhausen
layers fresh ingredients to engage all five senses at Bellagio’s French fine dining restaurant.
SEVEN NIGHTS Photography DENISE TRUSCELLO John Fogerty and sons discuss his limited engagement Fortunate Son in Concert at Wynn Las Vegas.
TABLE OF CONTENTS Food columnist Justin Favela’s pick for best menudo: El Menudazo
MAY 18–24, 2017 TO DO
13 24/7
What to do around the clock. BY SHANNON MILLER
14 The Deal
Brooksy’s Monster Mary. BY ANTHONY CURTIS
16 Drama in Full Spring
34 In Search of Answers
Desert Gray Matters 5K hosts its third annual race to raise awareness for brain tumors. BY MISTI YANG
35 To See the Future, Look to the Past
Watergate affected our nation’s politics—and Nevada’s.
Super Summer Theatre has a lively 2017 season in store.
BY MICHAEL GREEN
BY SHANNON MILLER
CONVERSATIONS
For the Love of Cocktails Back Bar USA’s Grand Gala returns to Delano Las Vegas.
37 Welcome to Cameron Calloway’s Neighborhood
BY XANIA V. WOODMAN
The on-the-rise local soul singer readies his debut EP.
FEATURE
BY ZONEIL MAHARAJ
18 The Plate as the Palette Chef Wilfried Bergerhausen transforms a renowned temple of fine cuisine. BY MELINDA SHECKELLS
38 Ask a Native Putting Las Vegas in a time capsule. BY JAMES P. REZA
40 Lucky No. 7
Our favorite foodie Instagram accounts.
TASTE
BY WENDOH STAFF
27 Brunch With a Twist
SEVEN NIGHTS
RM Seafood’s take on the traditional lox bagel. BY GENEVIE DURANO
28 The Smuggle Is Real
The frequently undeclared souvenirs of culinarians. BY KIRK PETERSON
30 Menudo Mastery
For the best tripe, head north. BY JUSTIN FAVELA
The Battle of the Cruciferous Veggies Kale, broccoli and Brussels sprouts, oh, my! BY DIANA EDELMAN
What to Do After Dark Concerts, nightclubs, food and experiences. BY JASON R. LATHAM
Up Around the Bend John Fogerty brings his family on for a new chapter in his career. BY JARRET KEENE
[ Laugh Now ] Comedic Direction Seven must-see acts at Crapshoot Comedy Festival. BY UNA LAMARCHE
[See This] A Blank Canvas SOCIAL INFLUENCE
PHOTO BY KRYSTAL RAMIREZ
33 Laughs to Lobby For
Expect hilarious infotainment at Crapshoot Comedy Festival’s Nasty Women showcase.
Other Mama barman David Cooper’s creativity extends well beyond spirits. BY XANIA V. WOODMAN
OUR SITES TO SEE
VegasSeven.com Re-Imagine Dragons? Dan Reynolds talks about the band’s new album and tour at vegasseven.com/imaginedragons.
DTLV.com Keeping the Neon Burning The history of Las Vegas is written in neon. That language, however, is endangered. Meet the individuals keeping it alive at DTLV.com.
RunRebs.com Kris Clyburn and UNLV’s Turnaround The junior may be able to shoot his way into UNLV’s lineup.
SpyOnVegas.com The Hookup Find upcoming events, see highlights from the hottest parties, meet the DJs and more.
BY GENEVIE DURANO
May 18 –24, 2017 vegasseven.com
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PHOTO OF THE WEEK
Photography KRYSTAL RAMIREZ Cameron Calloway on top of Plaza Hotel & Casino
Ryan T. Doherty | Justin Weniger President Michael Skenandore Chief Financial Officer Sim Salzman Vice President, Marketing and Events Keith White Creative Director Sherwin Yumul Graphic Designer Javon Isaac Technical Director Herbert Akinyele Controller Jane Weigel
Letters and Story Ideas Comments@VegasSeven.com Advertising Sales@VegasSeven.com Distribution Distribution@VegasSeven.com
VEGAS SEVEN 701 Bridger Avenue, Las Vegas, NV 89101 702-798-7000 Vegas Seven is distributed each Thursday throughout Southern Nevada. Š 2017 Vegas Seven, LLC. Reproduction in whole or in part without the permission of Vegas Seven, LLC is prohibited.
Publisher
Michael Skenandore Editorial EDITOR-IN-CHIEF
Melinda Sheckells MANAGING EDITOR, DINING
Genevie Durano SENIOR EDITOR, LIFESTYLE
Jessi C. Acuña ARTS & ENTERTAINMENT EDITOR
Mark Adams EDITOR AT LARGE
Lissa Townsend Rodgers EDITORIAL ASSISTANT
Shannon Miller Senior Contributing Editor Xania V. Woodman (Beverage) Contributing Editors Michael Green (Politics), David G. Schwartz (Gaming/Hospitality) Art CREATIVE DIRECTOR
Benjamin Ward SENIOR DESIGNER
Cierra Pedro STAFF PHOTOGRAPHER
Krystal Ramirez Online DIRECTOR OF DIGITAL CONTENT
Zoneil Maharaj EDITOR, DTLV.COM
Jessie O’Brien WEB EDITOR
Amber Sampson CONTRIBUTING WRITER, RUNREBS.COM
Tyler Bischoff Production/Distribution DIRECTOR OF PRODUCTION/DISTRIBUTION
Marc Barrington ADVERTISING MANAGER
Jimmy Bearse Sales BUSINESS DEVELOPMENT DIRECTOR
Christy Corda DIRECTOR OF DIGITAL SALES
Nicole Niazmand ACCOUNT MANAGERS
Brittany Quintana, Mimi Tran ACCOUNT EXECUTIVE
Robyn Weiss DIRECTOR OF SALES, BILLBOARD DIVISION
John Tobin
TO DO
THURSDAY 18
Take a breather and enjoy the benefits of tai chi in a class led by instructor Jeanne Sands. 3–4 p.m., free, Paseo Verde Library, 280 S. Green Valley Pkwy., hendersonlibraries.com The Red aerial gallery along Downtown’s First Street Art Trail (from Boulder to Bridger Avenues) features vinyl banners by artists Lyndia Radice, Camilla Quinn, Valentin Yordanov, David Ryan, Matthew Couper, JK Russ, Gig Depio and Andrew Colunga. Attend the artists’ reception tonight. 5:30 p.m., in front of Las Vegas City Hall on the Oscar B. Goodman Plaza, 495 S. Main St. The Christians won the 2016 Outer Critics
Circle Award for Outstanding New Off-Broadway Play. See opening night of Cockroach Theatre Company’s production at Art Square Theatre. 8 p.m., $16–$20, 1025 S. First St., cockroachtheatre.com Get your dubstep on tonight: Spag Heddy brings his Meatball Mafia tour to Vinyl with support from Zack the Ripper, Don Criminals and Blazed & Confuzed. 9 p.m., $15–$20, inside Hard Rock Hotel & Casino, hardrockhotel.com FRIDAY 19
The Mob Museum’s Wiseguy Speaker Series continues with a talk and book signing by Tom Wainwright, author of Narconomics: How to Run a Drug Cartel. 7–9 p.m., free for members or with museum admission ($10–$24), 300 Stewart Ave., themobmuseum.org Kongos, known for their “Come With Me
Now” hit, plays at Hard Rock Hotel & Casino’s Friday Night Live at the Pool series. Alternative rockers Mother Mother open. 9 p.m., $25–$30, hardrockhotel.com
CRAFTkitchen offers recess for adults with a
Fridays-only happy hour menu featuring dishes such as polenta fries with spicy pomodoro sauce and shaved parmigiana-reggiano cheese or sticky toffee cake with vanilla bean gelato. 4–9 p.m., 10940 S. Eastern Ave., craftkitchenlv.com
SATURDAY 20
The first of three Vegas Golden Knights 2017 Sticks For Kids street hockey clinics
kick off before it gets so hot the pucks start melting on the asphalt. Kids ages 5-15 will learn the fundamentals of shooting, stick handling and passing in these two-hour sessions. 8 a.m., 10 a.m., noon, 2 p.m., Paradise Park, 4775 S. McLeod, nhl.com/goldenknights. Read more about Sticks For Kids at vegasseven.com/sticksforkids. Check out Shanda & the Howlers’ music video for “Don’t Need Your Love” on YouTube. If you dig the band’s rockabilly-tinged R&B and soul, catch a performance during the group’s record release party at the Sand Dollar Lounge. 10 p.m., free, 3355 Spring Mountain Rd., thesanddollarlv.com Ice Cream Festival—nuff said. If you don’t
have a sweet tooth, Springs Preserve’s celebration also features live entertainment, face painting, carnival games, an ice cream eating contest, storytelling and a pirate magic show. 10 a.m.–4 p.m., $8–$10, 333 S. Valley View Blvd., springspreserve.org
What to do around the clock in Las Vegas By Shannon Miller
Kongos
TO DO
24/7
THE DEAL BY ANTHONY CURTIS
Proud Mary
Critic, anthologist, editor and poet David Lehman, largely responsible for inaugurating the almost 30-year-old The Best American Poetry Series, gives a reading at The Writer’s Block. 7 p.m., 1020 Fremont St., thewritersblock.org Claude VonStroke, Justin Martin, Eats Everything, Shiba San, Ciszak and Dateless play the Dirtybird Barbecue, which also features food from some of the best ’cue joints in town. 2 p.m.–midnight, admission $63–$69, food $20, dlvec.com SUNDAY 21
Nominees for best lead actor and actress in the Nevada High School Musical Theater Awards perform in front of a panel of esteemed judges, vying for the chance to represent Nevada at the 2017 National High School Musical Theatre Awards in New York City. 2 p.m., $10, Reynolds Hall at The Smith Center, thesmithcenter.com Michael Kessler and Melinda Jackson of Broadway and the M&M American Dance Theater perform Contact!, a musical theater act blending dancing, singing and acting. 7:30 p.m., $22–$33, South Point Showroom at South Point Hotel Casino & Spa, southpointcasino.com Bay Area metal band Aethere thrashes with Omnipresent Apparition, Plague Doctor, Commonear and Opticleft at Backstage Bar & Billiards. 8 p.m.–1 a.m., $10–$12, 601 Fremont St., backstagebarlv.com
MONDAY 22
Denver-based pop-punk band Tonight We Rise headlines at Beauty Bar with support from The Coast Is Ours, Kat Kalling, Demi Vie and Midnight Clover. 7 p.m., 517 Fremont St., beautybarlv.com Drift back to the lounge era with Laura Shaffer & the Noir Nightingale Trio, as seen on Anthony Bourdain: Parts Unknown. 7:30 p.m., at Piazza Lounge inside Tuscany Suites & Casino, tuscanylv.com Ugh, Monday. Soothe yourself with vengeance and blood splatter by watching Quentin Tarantino’s Inglourious Basterds, out on Netflix today. netflix.com TUESDAY 23
If you haven’t been to Umami Burger, Beer Garden & Sports Book this month, it’s not too late to enjoy Big Dog’s Brewing Co.’s tap takeover. Pair the Peace, Love & Hoppiness Pale Ale with a juicy burger, or try any of the other four beers Big Dog’s shares through the end of the month. 11 a.m.–10 p.m. Mon.–Fri., 10 a.m.–10 p.m. Sat.– Sun., inside SLS Las Vegas, slslasvegas.com From Michael Crichton, the author of Jurassic Park, comes Dragon Teeth, in which two paleontologists hunt for dinosaur bones in the wild west in 1876. $29, harpercollins.com WEDNESDAY 24
Big B’s Texas BBQ will be one of the tastes at the Dirtybird Barbecue.
Grab your fiddle for an Open Jam with Nevada Old-Time Fiddlers Association. If you don’t have a fiddle, just listen to the sweet music. 6 p.m., James I. Gibson Library, 100 W. Lake Mead Pkwy., hendersonlibraries.com Have a few drinks and paint Baby Groot from Guardians of the Galaxy Vol. 2 during the Bubblegum Gallery’s paint class, being held tonight at Millennium Fandom Bar. Costumes encouraged! 6 p.m., $30, 900 Las Vegas Blvd. South, facebook.com/thebubblegumgallery Looking for more stuff to do? Go to vegasseven. com/calendar.
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deals is a pretty good gig that leads to plenty of interesting experiences, but every once in a while I come across something that really stands out. Last week, I referenced the monster Bloody Mary that was conceived at the Porchlight Grille a few years back and now resides at Brooksy’s Bar & Grill at 9295 West Flamingo Road. I’d heard about this thing but never actually had one, so I gave it a go. There are a lot of “stacked” Bloody Marys around town, but this was one of the first on the scene and I’ve yet to see another as elaborate. Its creator, Seanna, one of the bartenders, says she put it together after a rival dared her to outdo his pizza-garnished Bloody Mary. How do you top pizza on a stick? She figured that steak and lobster would get the job done. It’s served in an oversize glass with her own spicy mix that she calls “The Dawg that Bit Ya!” There’s a bacon-salt rim with a long Slim Jim off to the side. A taller skewer has a cherry pepper, a shrimp, salami slices (one wrapped around a chunk of mozzarella), a tomato slice, dill pickle chips, a piece of rare N.Y. strip steak and a pepperoncini. Both the shrimp and the steak are high quality, but a second skewer holds the star of the show: a whole lobster tail. It’s a good one—taken out of the shell for you, it’s bigger and better than 90 percent of the tails you get in the cheap steak-and-lobster specials in the casinos. The price is $25. Is that a deal? Oh yeah! For one thing you won’t have to eat dinner after one of these. But you also get the drink that’s made with “three to four” shots of call vodka. The booze itself is worth at least $15 (be warned: the mix is hot). It’s also something of an event, as everyone in the bar stops what they’re doing to take a look at the beast. On top of everything, Brooksy’s is one of Las Vegas’ most interesting bars, built adjacent to the Las Vegas Ice Center, a full-size ice rink where you can watch competitive hockey games through a big picture window. The lobster Mary is served on Wednesdays and Thursdays from 6—11 p.m. or until they’re gone, but if you get there a little late, just stick around until midnight when pizzas and appetizers are half price (this place might make the best veggie pizzas in Vegas). For video poker players, there’s a good 7/5 Bonus Poker game, with wheel spins on quad 5-Ks from 2–5 p.m. and 4–7 a.m. daily. That combo puts the return above 99 percent and, if you play enough, you might even get that surf n’ turf Mary comped. 7 Anthony Curtis is the publisher of the Las Vegas Advisor and lasvegasadvisor.com.
PHOTO BY KRYSTAL RAMIREZ
RUNNING AROUND CHECKING OUT
TO DO
Drama In Full Spring Super Summer Theatre has a lively 2017 season in store By Shannon Miller
Super Summer Theatre GA $15 (no park entrance fee after 5 p.m.), Spring Mountain Ranch State Park, 6375 NV-159, Blue Diamond, supersummertheatre.org
Super Summer Theatre is back, bringing top-notch musical theater to Spring Mountain Ranch State Park. Now in its 41st year, SST puts on productions that make a perfect outing for locals looking to escape the heat and the mundane at an affordable price. Mark those calendars—and remember to pack a picnic basket—for these upcoming shows. SST’s season opens May 19 with a two-night performance of Oklahoma! This classic, feel-good musical circa 1943 Broadway tells the story of cowboys, life on the farm and romance in the sweeping fields of a small town on the prairie. When Rodgers and Hammerstein (later responsible for The Sound of Music and The King and I) debuted the musical, it was acclaimed for its originality and ingenuity in storytelling and performance. Get your tickets now—the May 20 show has already sold out! May 19, 7:05 p.m., VIP $75 In June, SST keeps it light with the fun-loving musical The Wedding Singer. Based on the hit 1998 Adam Sandler film, the production takes audiences back to 1985 with retro costumes, dance numbers and music (performed by a live band!) to teach the timeless lesson of following your dreams—and your heart. June 7–10, 14–17, 21–24, 8 p.m.
Not part of the Lin-Manuel Miranda fan club yet? You might want to join it after watching the Hamilton creator’s Broadway debut In the Heights, which was nominated for the Pulitzer Prize for Drama. Set in the largely Latin-American New York City neighborhood of Washington Heights, the musical focuses on characters striving for the American dream—only to discover that making a better life sometimes means staying right where you are. July 12–15, 19–22, 26–29, 8:05 p.m. At more than 1,000 pages, Miguel de Cervantes’ Don Quixote is a cornerstone of Western culture. Luckily for the easily distracted, there’s Man of La Mancha, a Tony award-winning musical adaptation of the 17th-century masterpiece. A play-within-a-play, the production follows Cervantes as he gets his fellow inmates of the Spanish Inquisition to play along with his insane knight-errant character. Aug. 9–12, 16–19, 23–26, 8:05 p.m. “It’s Fronkensteen,” Gene Wilder reminds us in Mel Brooks’ 1974 cult classic, Young Frankenstein. Brooks also wrote the music and lyrics to tell the disgraced scientist’s story onstage. Look forward to all the antics seen in the film, plus lively performances of numbers such as “Transylvania Mania,” and “He Vas My Boyfriend.” Sept. 7–9, 14–16, 21–23, 7:05 p.m. 7
Love Your Cocktails Returning to a one-night, one-event format, For the Love of Cocktails again takes over Skyfall Lounge at the top of Delano Las Vegas for a Grand Gala. Presented by Back Bar USA, it will feature 62 of the city’s best bartenders and mixologists volunteering their time to raise funds for Modern Mixologist Tony Abou-Ganim’s Helen David Relief Fund for bartenders affected by cancer. After putting down a few tasty morsels from the Rivea kitchen, marshal your strength and sip your way through the 31 cocktails on offer (petite ones, of course). Each duo of bartenders was assigned a spirit or ingredient with which to work. And this year, the creativity has hit a fever pitch. Brown-Forman whiskey specialist Michael Doyle looked to the past for his submission. He will use a clarified-milk punch technique he adapted from Jerry Thomas’ How to Mix Drinks: A Bon Vivant’s Companion (1862) that dates back to the mid-17th century for his Good Medicine. Doyle and his teammate Moises Salgado of Whiskey Down inside MGM Grand will combine Old Forester 1920 Prohibition Style Bourbon and Cocktail & Sons Oleo Saccharum, Giffard Crème de Cacao, fresh lemon and whole milk. Team Toki (Zuma’s Seong Ha Lee and Mandarin Bar’s Heemo Yang) will hit you with their Love Recipe, featuring Suntory Toki Japanese Whisky, Amaro Nonino; Pineau des Charentes; yuzu juice; syrup infused with ginger, lemongrass and grapefruit; and grapefruit bitters garnished with a dehydrated citrus wheel. With the addition of dry ice, the proverbial flowing bowl will do just that. Fusion Mixology Bar’s Wendy Hodges and Palazzo pool bartender Nikki Affable collaborated on FleurPlay, a punch that is all about the antioxidants, with Motto Gung Ho red wine blend, jasmine tea and black pepper syrup, Pom pomegranate and blueberry juice, The Botanist Gin and strongly brewed jasmine tea with Fever Tree Elderflower Tonic and edible flowers. Finally, independent bartender and A Family Secret foodtruck owner Eric Hobbie and Carnevino barman Adam Rains contribute Change of Season, a Bushmills treat, pouring the For the Love of Cocktails Irish whiskey over Contratto Bianco “fluff ice,” spritzing it with May 19, Skyfall Lounge magnolia bitters and serving it with a ball of Contratto Bianco inside Delano Las Vegas cotton candy meant to be stirred into the now-melted drink. 8–11 p.m., 7 p.m. VIP early entry, Happy hour begins at 6 p.m. at Franklin bar, and VIP ticket GA $99, VIP $150 holders enjoy early Gala entry at 7 p.m. Come with an open fortheloveofcocktails.com mind, a ready palate and prepare to be impressed! –Xania V. Woodman
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Wilfried Bergerhausen, executive chef, Le Cirque Bellagio
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By Melinda Sheckells Photography Anthony Mair
THE PLATE AS THE PALETTE
A next-generation French chef dissects his progressive dishes
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After meeting Wilfried Bergerhausen,
prodigy is the word that comes to mind. The 30-year-old is transforming Le Cirque at Bellagio—one of Las Vegas’ temples of fine dining whose DNA is plucked straight from New York City’s culinary pantheon—turning the classic French establishment on its ear by adding new dishes and attracting a fresh generation of diners. “It was step by step,” Bergerhausen says. “More and more, I am able to do what I want on a plate and not just follow the classics.” Having been given free rein to leave his mark, Bergerhausen, who was born in Cannes, France, keeps 12-hour days at the restaurant, where he has worked for more than two years. In those precious hours, he pays careful attention to the overall dining experience, creating something guests will come back for again and again—using the plate as his palette. “In Michelin-starred restaurants, you sit down and you have a dinner for three or four hours,” Bergerhausen says. “You spend so much money. Then you say, ‘What did I eat?’ I think fine dining has to evolve and be more about the show, about the service, about the cuisine, about the experience as a whole.” At Le Cirque, the average guest normally stays for at least two hours. “It’s not a restaurant where you are going to be in and out. You have this beautiful view. I want people to forget about everything and enjoy their time.” As a result, the emphasis is on tasting menus, as well as a 12-course prestige menu that Bergerhausen calls “the best way to experience a fine dining restaurant—through the quality of the service and the kitchen and going through every step.” In Bergerhausen’s work, the olfactory sense gets its due first. “You can smell something that you smelled when you were a kid and you are going to remember. ... That’s the strongest. It’s connected straight to the brain.” His dish the Secret Spring Garden—shown on this week’s
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cover—gives off the scent of wild, fresh strawberries. Bergerhausen waxes poetic about how it evokes spring in the south of France. “It looks like a pot of flowers, but no. The idea behind it is [the experience one has] walking around [one’s] garden and trying all the things. It is layered: asparagus, then chickpeas, fava beans and white strawberries. After [that], the herbs. We finish with mist of white strawberry vinaigrette. It [smells] like you are walking through the morning dew.” As he elaborates, every dish begins to recall a memory. The senses of sight, touch and taste follow. In one expertly crafted crab dish, he uses fog, and the symbolism is extensive. “The smoke represents the sea in the morning. Sometimes we like to say the Fountains of Bellagio,” Bergerhausen says, in reference to the hotel’s famed water show. “We are recapturing the experience of what it is like to be on the beach and see the crab walking.” Perhaps the sixth sense here is social media. It is a tool the chef doesn’t shy away from. “I don’t like people to take an ugly picture of food,” Bergerhausen says. “People get ideas from me. I get ideas from them.” He references @chef_wil.b frequently to see what his plates look like as guests tag and check in. “It’s important to get feedback. I’m not always in the dining room, so to [see] the other side [is] very important.” This year, he will spend a few weeks in the summer with his family in France—fishing, going to the market and enjoying that bucolic existence that he gave up a decade ago for the bright lights.
Bergerhausen left France at 21 for a new life in Las Vegas, and as lucky as that number is in blackjack, it was also fortuitous for the young chef, who walked into the kitchen at Joël Robuchon in MGM Grand and was pretty much given a job on the spot. After five years, he arrived at Michael Mina in Bellagio as a sous chef—after two months he was promoted to executive sous chef. Later, he was offered the position at Le Cirque. “A lot of people, when they leave Robuchon, they think they are going to be a chef right away. That’s not how it works. I decided to take a sous chef position because my strength was in high fine dining, and now I’m stepping into something different. I’m not going to come in and say ‘I know everything, everybody out of the way.’ That’s not how it works,” Bergerhausen says. From an early age, his path was a smooth ascension in which he was groomed for greatness, versus laboring through difficult jobs for decades. “I was always in the kitchen,” Bergerhausen says. “My dad was a hard worker. He started working at 15 years old, so he [encouraged me] to find [my own] direction. I was never very big on school. I have so much family inside the business—front of the house, back of the house. Everything was already set up for me for success.” His earliest memories of food are tied to his grandparents, who grew vegetables for a well-known chef in France. “I grew up in the garden, foraging and hunting. [We would] bring [what we found] to my grandma and she would make [it] for lunch,” he says. “Go and forage in the morning, [then] go home and start cooking.” The opportunity arose to visit his godfather’s son— who worked for Paul Bocuse for many years—when Bergerhausen was just 12 years old. That mentor showed him around the kitchen of a restaurant called Le Sud and the experience changed his life forever. “My dad sent me to all [these] restaurants—we ate together at great places [Bernard Loiseau Restaurant, La Terrace by Alain Ducasse, Roger Vergé]. I liked the philosophy of respecting the quality of the product and doing something amazing [with] it. I also like the structure of the kitchen.” The passion continued to progress and Bergerhausen attended school in Nice, France, where he developed a love of pastry and worked in restaurants and a catering
business. He advanced rapidly, earning degrees in hospitality. During this time, he also had the opportunity to see the world. He traveled to Ireland, Austria, Germany and Spain, spending time and sharing various experiences with families. After graduating school in 2006, it was while Bergerhausen was working at a two-Michelin-star restaurant close to Cannes that he decided to take some time off with friends and travel the United States. “In France, chefs typically work 15- to 17-hour days, six to seven days a week,” he says. “We spent three months [in early 2008] just going here and there in California. I had just turned 21, so I [said], let’s stop by Las Vegas. I was in contact already with some chefs. They told me to come visit them. They said that [I] should go check out Robuchon [because] they usually do visas for French people, but I never thought anything of it. I went to the restaurant and I met the pastry chef and talked to him for a little bit. I met [then-chef Claude Le Tohic] and he gave me a food tour. He showed me the bakery downstairs, [and] all the food. It is pretty amazing, a hotel like this. There is nothing like it in Europe.” Bergerhausen had barely unpacked his bags back home when he got the call in July 2008. He was being offered a job at Robuchon. Three weeks later, his visa was ready, and off to the States he went. An even bigger challenge: He didn’t speak English but would later pick it up between working in the kitchen and watching television. Today, communication with his small team at Le Cirque is one facet of his job that Bergerhausen most prides himself on. “Out of 50 ideas, maybe one is good,” he says. “You have to scratch a lot of things. We are always doing tastings—every day we are doing something different to work on the next menu.” 7
“I grew up in the garden, foraging and hunting. [We would] bring [what we found] to my grandma and she would make [it] for lunch. Go and forage in the morning, [then] go home and start cooking.” May 18 –24, 2017 vegasseven.com
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Black Cod Thyme Potatoes Onion Salt Whole Garlic Black Cod Gold Butter Olive Oil White Wine (Chardonnay) Squid Ink
Chef Bergerhausen refers to this as Anthony’s dish, in reference to photographer Anthony Mair— with the kitchen taking a cue from artistic direction. This creation is a product of Bergerhausen’s special creative relationship with the photographer, who collaboratively worked with the chef to conceptualize what it would look like if each dish was broken down into its individual ingredients.
“I wanted to do something that resembled an explosion of a dish.” Here, although the fish appears to have black skin, it does not, as that is a reflection from the plate. There is also gold dust. “You have a perfect white filet and we just glazed it,” Bergerhausen says. The plate is also special. “It is called the galaxy plate. The idea was to do something [seamless with the plate].”
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Scallop and Daikon Scallop Peanuts Coriander Cumin Peppercorn Thai Chili Lime Daikon Young Ginger Galangal Ginger Shallot Garlic Lemongrass Turmeric Celery Kaffir Bell Pepper Basil Flower Cilantro Flower Mint Flower Mustard Flower Bachelor Button
“I wanted to do something with scallop and daikon for quite some time because I like the differences in texture—the crunchy and the soft. It goes perfectly together.
I did maybe 100 different recipes. One day, I made a pasta out of the scallop. I was eating some Thai food, and the noodle was tender like a scallop. Then, we have daikon that is poached in ginger to elevate everything. We put it in a curry sauce. It has 35 ingredients. I had a coworker who was from Thailand when I was in France. He [made the curry sauce] one time at the restaurant and gave me the recipe. It is like a version of pad Thai— [with] some French technique and Thai flavor.”
ONE BITE
Brunch With a Twist
TASTE
Las Vegas has no shortage of brunch places, but the new offerings at Rick Moonen’s RM Seafood are worth the trip to Mandalay Bay. There are many standout seafood-based dishes on the menu, including the True North housecured salmon sandwiched between local arugula and bagel chips, topped with a breaded soft-boiled egg and drizzled with crème fraîche and dill. “The dish is a play on a Scottish egg and a traditional lox bagel,” according to the culinary team at RM Seafood. “Being that it is nearly impossible to create a New York– style bagel in Vegas because of our water and weather, we put the bagel ‘crust’ on the egg. We softly poach local eggs from Desert Bloom Eco Farm in Tecopa, California, for five minutes, ice shock them to cool quickly to 40 degrees, then bread them with herbs and caper berries.” When you cut into the egg, warm yolk oozes out, dressing the sharp arugula, briny capers and salty salmon. One bite with the soft latke and you’ll be glad you got out of bed this morning. 9:30 a.m.–3 p.m., Sat-Sun., rmseafood.com
By Genevie Durano
Photography Krystal Ramirez
May 18 –24, 2017 vegasseven.com
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TASTE
The Smuggle Is Real
The frequently undeclared (and often unpasteurized) souvenirs of culinarians By Kirk Peterson, Advanced Sommelier Illustrations Spencer Olsen
Not all of the tastiest things in the world can be bought on Amazon Prime. This means that there are still rare treasures that must be sought out and brought back the old-fashioned way: wrapped in a dirty T-shirt in the bottom of your luggage where the dogs (hopefully) won’t find them.
Cheese
Despite the long list of horrible side effects that provide the epilogue to most drug commercials, the FDA is still resolute in defending Americans against the true danger: unpasteurized cheeses less than 60 days old. Does that mean that the Brie, Camembert and Époisses that you’ve been buying and enjoying domestically are frauds? Unfortunately, yes—at least partially. While pasteurized versions that are made specifically for export can be delicious in their own right, they often lack the depth of flavor and complexity of their original, unpasteurized brethren. So despite the pungent aroma, they are prime candidates to find their way into the discerning cheese lover’s luggage.
Cured Meat If you’re interested in acquiring the best cured meat products in the world, you’re going to have to go to Italy. While other countries certainly have their fair share of exceptional products, it is Italian salumi that is king. Understandably, this makes the lack of availability of many of the most famous of types in the United States all the more frustrating. Back in the 1960s, the USDA banned some of the pork products coming out of Italy because of fear of contamination with swine vesicular disease (though this was largely reversed in 2013). While the disease isn’t harmful to humans, it can decimate pig populations and survive the long curing typical in salumi production. Compounding this problem, many renowned artisanal producers are not capable of producing quantities large enough to effectively export, hence they don’t even attempt to jump through the necessary bureaucratic hoops. But the first sample of prosciutto D’Osvaldo, made in the northeastern city of Cormons by a single family, is like tasting the prosciutto that would be served in heaven only on holidays and
special occasions. Culatello di Zibello, made from the muscular part of the hind leg and dating back to the 15th century, can only be produced in an area where the Po River bends just so, enshrouding the production zone with cold fog that is thought to bestow its characteristic sweetness and fragrance. Lardo di Colonnata is aged pure white lard coming from an area in Tuscany that is famous for its marble quarries. It’s the porous quality of the local marble in which the lardo is aged that accounts for that “special something” that can’t be found elsewhere. May we suggest Loksak’s odor-containing Opsaks for your new acquisitions?
Olive Oil Freshness is absolutely crucial when it comes to olive oil, and the sad fact is, most of what’s on the shelf is already decidedly past its prime. Further complicating the problem is the startling assertion that up to 70 percent of commercially available extra virgin olive oils are adulterated in some way. This happens by mixing extra virgin oil with lower-quality oils, diluting them with cheaper oils such as canola or soybean oil, or even adding chlorophyll from other sources to “enhance” the flavor. A fresh bottle of quality olive oil from a producer you trust is precious stuff indeed. Booze
We are lucky enough to live in a golden age of odd liquors. The renaissance of classic cocktails has exhumed a variety of obscure libations that were unheard of a decade ago. And that’s a glorious thing. But it only takes a couple of stamps in your passport to realize that there are still so many left to discover, enjoy and understand. Around every corner there seems to be yet another untasted amaro or unheard-of mezcal. The sheer number of interesting distillates found in some random negozio di liquori or licorería are enough to boggle the mind at times and inspire kid-in-a-candy-store feelings. Shop to your heart’s content—the good news is that you’d have to bring in a ridiculous amount of booze with you to arouse suspicion, since alcoholic beverages are comparatively inert and free of the dangers of microbial contamination. If you’re looking for either a trophy or a special gift, alcohol is a great option, as are any of the above products. Of course, before you consider importing them, ahem, “on the DL,” you should probably pay a visit to the U.S. Customs and Border Protection website to learn all about it. Also, we never had this conversation. 7
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STREET EATS + SMALL BITES
TASTE
By Justin Favela Photography Krystal Ramirez
Menudo Mastery FOR THE BEST TRIPE, HEAD NORTH
L
et’s talk about menudo! No, not the Puerto Rican boy band from the ’80s (shout-out to Ricky Martin though!). I’m talking about the classic Mexican dish customarily served for breakfast after weddings, birthdays and family gatherings. This traditional stew, painstakingly made with beef stomach cut into bite-size pieces in a rich red or white broth along with hominy, has been bringing families together and curing hangovers for centuries. Menudo is available to the masses in many markets and restaurants in Las Vegas, but finding the right place with fresh, clean, tasty stew options is sometimes a challenge. That’s why when I found El Menudazo (3100 E. Lake Mead Blvd., Suite 18, menudazo.com), I was filled with so much joy and emotion, I felt like Simba in that part of The Lion King when the clouds open up and a beam of sunlight shines down on him and his kingdom. I was Simba and El Menudazo was my Pride Rock. Now let’s get into the menudo. The most common version is the rojo (red), but El Menudazo gives you the option of blanco (white) menudo, which is typically made in the northern states of Mexico. The menudo rojo broth is usually crafted with guajillo and árbol peppers, then stewed for hours with pieces of beef stomach. The blanco is cooked sans red peppers. El Menudazo also gives you the option of adding hominy and pig’s feet for no additional charge. ALWAYS GET THE
HOMINY AND PIG’S FEET! If you’re gonna do something, do it right and go all the way. My favorite part about eating menudo is adding all the fixings. Crushed dried oregano, finely diced onions, cilantro and lime are a must for both types of menudo. In the blanco, add slices of jalapenos and mint to give it a spicy and refreshing kick. The accoutrements not only add flavor to the blanco but a complexity that is delightfully surprising. And now for a debate that has tested a few of my friendships: bread or tortillas? Mexican dishes are complex, and the way you eat them varies regionally based on history and resources. In the north, it’s all about the bread. The south keeps it pre-Colombian and usually sticks with corn tortillas. So what do I pick? The answer is both. El Menudazo offers slices of toasted bolillos (french bread) with a salted butter spread and/or handmade corn tortillas. El Menudazo’s menudo is reasonably priced at $7.99 for a medium portion and $10.99 for the large. If you are trippin’ about trying tripe, no worries. El Menudazo also has bomb pozole, and the tacos are definitely worth a second, third and fourth visit. Hakuna matata. Justin Favela is a Las Vegas native, artist, podcaster and taco enthusiast. When not in his studio, he is usually eating. Listen to his podcast at latinoswholunch.com.
The Battle of the Cruciferous Veggies
Chef’s Notes “The advantage of having a restaurant [in Las Vegas] is you have 5,000 rooms over your head so it’s always busy, which is great. For us, it’s about being excellent. It’s about sourcing great ingredients, making sure the service is top-notch, and making sure that people are hospitable. That’s the most important thing. The things that we care about don’t change. … When we first got here, they [said], ‘Well, [when] the casino hosts want something, you have to do it for them.’ We do that for all of our customers, it doesn’t matter [where we are].” —Tom Colicchio of Craftsteak and Heritage Steak, on the difference between running a restaurant in Las Vegas and his hometown of New York City
Kale. Cauliflower. Brussels sprouts. These words made you run for the hills as a kid, but you’re a grown-up now, and lucky for you, these cruciferous veggies are turning up across town as appetizers, salads and sides in imaginative ways. At Burger Joint (10890 S. Eastern Ave., burgerjointlv.com), cauliflower comes tossed in a spicy Buffalo sauce and served with either ranch or white bean hummus for vegans. For some killer kale, head to Bronze Cafe (401 S. Maryland Pkwy., 611 Fremont St.) and order The Bizness—David’s Special, featuring the green du jour massaged in house-made lemon vinaigrette and topped with a choice of three side items, such as spiced chickpeas, curried quinoa, sweet potatoes and more. Lazy Dog’s (Downtown Summerlin, Town Square, lazydogrestaurants.com) caramelized Brussels sprouts tossed with lemon, garlic, butter, capers and sprinkled with romano will have you asking for seconds. Your mom would be proud. –Diana Edelman
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SOCIAL INFLUENCE
By Genevie Durano
Laughs To Lobby For Expect hilarious infotainment at Crapshoot Comedy Festival’s Nasty Women showcase
Nasty Women at Crapshoot Comedy Festival May 20, 8:30 p.m., $35, Fremont Country Club, 601 E. Fremont St., crapshootcomedyfestival.com. Pictured from left: Tig Notaro, Beth Stelling, Corinne Fisher, Sam Jay, Sabrina Jalees, Liza Treyger
I
f you want to hear what’s really going on in the world, comedians—whose only partisanship lies in a well-told joke—should be your first stop. And if the last few months have you worried about the state of our Constitution, then the Nasty Women showcase at the Crapshoot Comedy Festival might be a good way to get woke. The event, which benefits the American Civil Liberties Union, is hosted by Beth Stelling and features Tig Notaro, along with Corinne Fisher, Sam Jay, Sabrina Jalees and Liza Treyger. The festival sought to collaborate with nonprofits and reached out to the Nevada chapter of the ACLU because, well, we all should be vigilant of protecting our First Amendment rights. “We have seen protesters’ rights violated, and journalists arrested under the Trump administration. This is unacceptable in a democracy,” says Tod Story, executive director of ACLU of Nevada. “People must stand up and make their voices heard in order for the First Amendment to have any meaning. Each of us must be willing to speak out and demand that our elected officials and government, first and foremost, honor and uphold the Constitution. Free speech and our right to vote are the responsibility and power we wield as citizens in order to hold elected officials to account for the ideals we want our government to represent.” The headlining acts of Nasty Women have a lot to say, and are not afraid to speak their minds. Join them for an evening of laughs, because we all need a break from the anxiety of the next presidential tweet. 7
Note: Crapshoot Comedy Festival attendees can donate to the ACLU when purchasing tickets and passes.
May 18 –24, 2017 vegasseven.com
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SOCIAL INFLUENCE
DO GOOD
In Search of Answers
By Misti Yang
A race to raise awareness for brain tumors host its third annual event
On Super Bowl Sunday 2011, Susan Hilburger suffered a grand mal seizure. After being admitted to the hospital, doctors informed the Las Vegas resident that she had a brain tumor. Though she had experienced various symptoms prior that she attributed to a stressful job, this was the first clear indication of the disease. According to the American Brain Tumor Association, there are close to 700,000 people living with a brain tumor in the United States. Nearly 80,000 new cases will be diagnosed this year, and the disease is currently the leading cause of cancerrelated deaths in children up to age 14. Thanks to the decision to have a craniotomy and remove the tumor, followed by chemotherapy and radiation treatment, today, Hilburger’s cancer is in remission, and she is the proud mother of 18-month-old Gianna. But, her story of survival is not the norm. “I am one of the 5 percent,” Hilburger says, referencing the five-year survival rate for those diagnosed with glioblastoma—a highly malignant tumor that affects the brain or the spine. “In the last 30 years, there have only been four FDA-approved drugs to treat brain tumors.” In comparison, the National Cancer Institute lists over 50 FDA-approved drugs for the treatment of breast cancer and roughly 700 currently in clinical trials versus the 200 for malignant brain tumors. Hilburger’s frustration with the slow progress in treating brain tumors motivated her to volunteer as a board member for the Desert Gray Matters 5K. The third annual race takes place on Sunday, May 21 at Sunset Park, and all of the proceeds will go to the Musella Foundation, which provides financial support and education for brain tumor patients as well as funding for research. “If we
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could go up to even four years for survival that would be great,” Hilburger says. (The average survival rate for those diagnosed with a brain tumor is about two years.) Founded in 2015 by Todd and Vicky Sain after Todd was diagnosed with a brain tumor, the inaugural event raised around $15,000 and gained the attention of Phil Hagen, who now serves as director for the race. [Editor’s note: Phil Hagen served as the editorial director for Wendoh Media from 2009– 2014.] “I heard about it because my father passed of a glioblastoma, and I wanted to do something. … I just started passing around flyers, and when [the Sains] couldn’t do it for 2016, I grabbed the reigns,” Hagen says. Todd Sain passed away five months after the inaugural event. Last year the event raised $36,000, and this year the goal is $50,000. Participants are encouraged to raise additional money through sponsors, and those unable to participate can make a donation. “[Brain cancer] is such a mystery, what it is and how to do anything about it,” Hagen says. “That’s a good reason to run: to get us out of the dark ages.” Desert Gray Matters 5K, Sunset Park, 2601 E. Sunset Rd., May 21, registration online through May 20 and day of the event 7:30–8:30 a.m., race at 9 a.m., $40, wizathon.com/walktoendbraintumors-nv
Participants at last year’s race, including Desert Gray Matters 5K director Phil Hagen (pictured on the right in the middle).
POLITICS
SOCIAL INFLUENCE
By Michael Green
To See the Future, Look to the Past WATERGATE PERMANENTLY AFFECTED OUR NATION’S POLITICS—AND NEVADA’S
F
BI Director James Comey deserved to be fired. Unfortunately for our republic, it happened for the wrong reasons, and Nevada politicians would be well advised to be mindful of how it unfolds. Comey cultivated an image of independence, beginning when he prevented colleagues in George W. Bush’s administration from getting a hospitalized and medicated Attorney General John Ashcroft to approve continuing warrantless domestic surveillance. He maintained that stance last year when he said Hillary Clinton wouldn’t be prosecuted over emails, then attacked her handling of government documents, then announced the reopened investigation 11 days before an election whose outcome he changed. Then Comey screwed up on how many emails were involved and who was involved when he testified before Congress on May 8, so the Trump administration sacked him. But only the unflinchingly naïve think that was the real reason. Testimony by Comey, former director of national intelligence James Clapper and former acting attorney general—turned—savior of the rule of law Sally Yates made clear that either Trump and his allies lied about connections to Russia—or they can’t tell the difference between up and down. Since Comey’s actions suggested a possible criminal investigation, it’s hard not to see this as an effort to stop the bleeding. So, what does Nevada have to do with it? The immediate historical comparison is Watergate, which connects to Nevada. Richard Nixon’s reelection campaign wiretapped phones at Democratic Party headquarters. James McCord, one of those arrested while breaking into those offices, later told Congress they also targeted the Las Vegas Sun and, specifically, a safe in publisher Hank Greenspun’s office that contained memos from Howard Hughes. Hughes had loaned money to Nixon’s brother and given money under the table to several candidates, including Nixon. The national Democratic Party chair, Larry O’Brien, had worked for Hughes. By 1972, Greenspun, who once said he “prostituted my newspaper in Hughes’ interest,” had broken with the billionaire and wound up in a lawsuit against him. Not that this road involving Comey also leads through Las Vegas, but the Trump family’s constant grifting on behalf of their business interests has a 64-story connection to the Strip. What Trump does around the world, not as president but as a developer, links back to his property here. They say that history doesn’t repeat itself, but it rhymes. Nixon had an attorney general with no conception of the Constitution, interfered with the FBI and fired a special prosecutor investigating him. Eventually, he resigned rather than be convicted and removed from office in an impeachment trial. The result was a GOP bloodbath in the 1974 midterms. Democrats, already the majority, gained 49 seats in the House and four in the Senate. Naturally, though, Nevada was different. Democratic senator Alan Bible retired after 20 years. Every expert thought Gov. Mike O’Callaghan would run, but he didn’t. Instead, the Democratic nominee was his lieutenant gov-
ernor, a young fellow named Harry Reid. Reid will tell you he blew that election: His opponent was a popular, smart politician, whose family Reid foolishly attacked. The Republican won the Senate seat by 611 votes. That Republican was Paul Laxalt. His grandson, Nevada’s attorney general, plans to run for governor in 2018. Adam Laxalt is holding a Washington, D.C., fund-raiser for that race, and has piqued the state legislature’s interest after the Gaming Control Board chairman was concerned enough to record a conversation with him about his biggest political supporter, Sheldon Adelson. In theory, Adam Laxalt and incumbent Republican senator Dean Heller should be in deep political trouble in 2018. It’s hard enough for the party in power to do well in midterm elections. By then, for all we know, it may come out that Trump traded the U.S. to Russia for a golf course and two plutocrats to be named later. Women and Hispanics energized in 2016 by a female Democratic nominee and talk of border walls show no sign of retreating into apolitical cocoons, especially when the president keeps issuing executive orders against immigration and the Senate GOP committee writing a (lack of) healthcare bill includes no women, since women don’t have health issues. Whether Nevada will buck what seem to be the trends for 2018, as it did in the 1974 Senate race, is hard to say. In politics, a minute is a lifetime. But Democrats might want to consult with that retired senator who could have reached Washington two terms earlier, or even consider taking some positions and using logic. Granted, for Democrats, that’s a lot to ask—but maybe not too much to hope for. 7 Michael Green is an associate professor of history at UNLV.
But Democrats might want to confer with that retired senator who could have reached Washington two terms earlier...
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CONVERSATIONS
Welcome to Cameron Calloway’s Neighborhood The on-the-rise local soul singer readies his debut EP By Zoneil Maharaj
C
Calloway plays on the rooftop of Plaza Hotel & Casino. Check out a video of the performance at vegasseven.com/ cameroncalloway.
Photography Krystal Ramirez
ameron Calloway still has a Ringback Tone, a short-lived cellphone fad of the T9 era. (If you dial his number, you’ll hear Michael Jackson’s “Off the Wall.”) That’s about as modern as the local singer-songwriter gets. Everything else about the 28-year-old soul artist is retro-cool, from his oversize John Lennon frames and applejack cap to the honey-dripped vocals that have become a staple of the Las Vegas music scene. “I really am inspired musically, but also in a fashion sense, by the ’60s and ’70s,” Calloway says. Having built a regional buzz and rocked shows across the country, 2017 is shaping up to be Calloway’s year. He makes his official introduction with the release of his debut EP, My Neighborhood, and celebratory concert on May 19 at Vinyl inside the Hard Rock Hotel & Casino. The record is a collection of five songs that showcases his versatility. “Each song is different, resembling a community. Each house is different, but at the end of the day, it’s still one neighborhood,” he explains. Calloway’s musical style is a diverse one, rooted in soul with flourishes of rock, funk and ’60s pop. “April 23rd” is beautifully buoyant. “Lucy” rages with crunching guitars. “Supernatural”—a nod to Calloway’s love for horror and Halloween—haunts with funky organs and a passage from Edgar
Allan Poe’s “The Raven.” Each of the songs on the EP are ones that have impressed audiences at Calloway’s live shows, though wowing crowds is easy to do with a voice like his. His grand falsetto is chilling and electrifying at once. To think, that natural talent was hidden for 24 years. At 6’1” and 290 pounds, the gentle giant is built like a linebacker. And he almost went that route. “I thought I was going to be an NFL player,” Calloway says. “That was the dream for a long time, until I played football in high school and didn’t really like it much.” It wasn’t until 2014 that Calloway picked up a guitar on a whim and started making the rounds at open mics. He had no formal training or lessons, just a love for Al Green, Stevie Wonder and Donny Hathaway. Three years later, Calloway has quit his day job, is getting attention from national music blogs and is preparing for his biggest gig to date: September’s Life Is Beautiful Music & Art Festival. “When I quit my job, I didn’t know what the hell was going to happen or where I was going to go. I was like, ‘Let me try this music thing out for a little bit and see if it works. If it doesn’t, I’ll go back and get a job,’” he says. “But Life Is Beautiful came about, and it’s like a dream.” 7
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CONVERSATIONS
ASK A NATIVE
By James P. Reza
Photography Jon Estrada
Back to the Present Las Vegas changes so quickly. What places would the Native stash away in a time capsule for the future?
O Peppermill interior
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ver the years, lamenting the loss of old Vegas haunts—and celebrating those that remain— has been an occasional subject for this column (and its readers). There’s a certain sadness that comes with long-haul living in a largely disposable frontier city. But that sense of loss can be offset by an exhilarating freedom rarely understood in more established locales where tradition trumps reinvention. Sure, local attitudes about preservation are shifting as the city matures and more adaptive re-use of old buildings (even casinos) takes hold. But let’s not kid ourselves: Without formal protections, everything is susceptible to disappearing overnight, for better or worse. So what places would I like to see still kicking if I were to hop into a time machine and emerge in 2067? My goal wouldn’t be to create museums, but rather living links to Vegas’ past. An obvious category would include restaurants like the Bootlegger Bistro and Piero’s Italian Cuisine, two joints where that old black magic still swings. But I’d give my nod to the Peppermill, which holds court in its original location and has always found a way to stay relevant to younger audiences. As the north Strip redevelops, the Peppermill’s prime location will be ripe for repurposing and, therefore, into the capsule it goes. Staying on the Strip, where my favorite casinos have been imploded or reinvented beyond recognition, Caesars Palace has aggressively adapted for 50 years, helping
usher in new eras of dining (Spago) and shopping (The Forum Shops at Caesars) that changed Las Vegas. Still, I would hate to see its iconic porte cochere and row of fountains wiped away for yet another shopping mall. In light of a recent Caesars Entertainment report on “underdeveloped” company properties that ominously referred to eight acres fronting Caesars Palace, it too gets dropped into the capsule. In recent years, Downtown has seen significant reinvention, but if, in 50 years, the Fremont Street Experience pedestrian mall is gone and the classic vibe of El Cortez remains in all its glory, I’ll be one happy Las Vegan. Ditto for the Springs Preserve, which is one of our first attempts at big-city thinking about history and open spaces. As time passes, the Preserve might become our Central Park or Balboa Park, as some initially envisioned it. And finally, in 2067, the Double Down Saloon (and its carpet) will be 75 years old. By then, it will have morphed into our punk rock version of San Franciso’s legendary Vesuvio, and people will drop in for a taste of what Vegas was like back when gambling was king, people smoked (indoors!) and Frank Sinatra shared a jukebox with the Cramps. Ah, the good old days! Have a question or comment about Las Vegas past, present or future? Send them to askanative@ vegasseven.com
CONVERSATIONS
LUCKY NO. 7
We asked the WENDOH Media staff:
What’s your favorite food account on Instagram?
“Visibility is essential, and @chicanoeats, a Chicano food blogger sharing his favorite Mexican dishes as well as his gorgeous photography accompanying each dish, is my current favorite.” –Krystal Ramirez, staff photographer
“My favorite is @pizza, because pizza is life.” –Darren Flores, lead editor, Critical Focus “Nadia G. used to host the Cooking Channel’s Bitchin’ Kitchen—a punk rock comedy cooking show. There hasn’t been a new episode in years, but the show goes on for Nads. You can see her latest creations, rants and ventures (including touring with her band The Menstruators) at @nadiagstar.” –Shannon Miller, editorial assistant “A fantastic photographer, Sabin Orr, @sabin_orr. You’ve seen his beautiful and high-concept work
many times in the pages of Vegas Seven. He’s an all-around nice guy and a must-follow for food pics.” –Ben Ward, creative director “@cookingforbae. While other foodstagrams make you drool, @cookingforbae’s posts make you cringe with vomit-inducing ‘struggle plates.’ As the account name suggests, the dishes featured are made with love for a significant other, but the finished product—sausages that look like charcoal squares, chicken that will give you salmonella poisoning and a variety of mystery meats—will make you question the cooks’ true
intentions.” –Zoneil Maharaj, director of digital content “I follow a lot of food publications and blogs, and their photos always make me drool, so it’s hard to choose. Lucky Peach is one of my faves, but I’m so bummed that the magazine has been discontinued. I hope it still lives on in my Instagram feed, @luckypeach. R.I.P., Lucky Peach.” –Cierra Pedro, senior designer “@thugkitchen, because I like a little verbal abuse to go with my food porn. (Also, the plant-based recipes are to die for.)” –Genevie Durano, dining editor
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