Issue 11 Volume 10
Executive Chefs Kurtess Mortensen, Zack Allen & Sean Roe
presenting fresh sustainable head-on Blue Oasis Pure Shrimp...
grown local & served fresh!
Providing fine foodservice establishments
with the best quality and service in the
seafood industry for over 70 years.
800-969-8862 • 702-473-6470 • www.santamonicaseafood.com
Las Vegas Sales & Distribution Office
3475 W. Post Rd., Ste. 115, Las Vegas, NV 89118
Cover October is National Seafood Month, so what could
be more fitting than featuring our own local Las Vegas
shrimp farm on the cover?
Inside (pages 16 & 17) you will see why three prominent
Executive Chefs: Zack Allen, Sean Roe and Kurtess
Mortensen, are ready to present the first harvest of Blue
Oasis Pure Shrimp here in Las Vegas.
Photos courtesy Jeff Lite of Dave Lite Photography
Throughout this October Seafood Issue you will find how our
advertisers, contributors and associates have stepped up and
supported this issue with their take on a most popular menu
2 This Santa Monica Seafood AD page looks ready to eat!
13 13 Your Personal Chef Brian gives us his own take on Seafood.
15 In her restaurant review Shelley writes-up Crab Corner.
16 Three great executive chefs support locally grown shrimp.
18 Blue Oasis Pure Shrimp-a locally grown shrimp in the desert.
22 Green Restaurant Association highlights Sustainable Seafood.
Page 4 Page 12 Page 25
Hot Off the Grill Brett’s Vegas View Great Wine
Page 5 Page 13 Seafood Month
Festivino & Your Personal Chef
Carnevino at the
Palazzo Page 15
Crab Corner Latenight with Ryan
HR Insights Page 16 Page 28
Blue Oasis Wine Talk
Page 8 Pure Shrimp with Alice Swift
Beef Page 19 Page 29
35 Steaks + Martinis Vegas Valley News
What’s Brewing? Page 20
Page 10 Las Vegas Brew Las Vegas &
Food for Thought San Gennaro
Page 11 Sustainable Page 31
Tropicana Seafood Advertiser Index
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 3
The Las Vegas Food & Beverage Professional
1200 S TORREY PINES SUITE 172
Las Vegas, NV 89146
HOT OFF THE GRILL!
Mike Fryer A recent Carnevino Restaurant dinner
Editor-in-Chief invitation had us catching up at The Venetian/
Thank you for joining us in this Palazzo with VP of Food & Beverage
issue of The Las Vegas Food & Sebastien Silvestri, and Director of Public
Beverage Professional. Relations/Communications Britt Dawn, as
For any questions, comments we welcomed Manager of Public Relations/
or advertising inquiries please Communications Carly Rosch to her new
position. Goes to prove that “Great Food +
Great Company = Great Experience.”
Rosemont University held its annual
“Chefs, Wines & Spirits Too” dinner event
at The Mandarin Oriental inside CityCenter
with our favorite Guest Speaker, Channel 8
Eyewitness News Anchor Denise Valdez.
George Fryer Wirtz Beverage Nevada Marketing
Coordinator Gaye Cote was attending as
Photographer well, to support this great annual event.
FESTIVINO, a special tasting of
Bordeaux wines, was recently covered at
Juanita Aiello The Venetian/Palazzo by The Las Vegas
Creative Director Food & Beverage Professional team and the
firstname.lastname@example.org UNLV TV Station students to celebrate the
new harvest of grapes in Europe.
Contributor Contributor Contributor Contributor Contributor Contributor Contributor Contributors
Jackie Brett Les Kincaid Juanita Fryer Shelley Stepanek Chef Brian Linda Bernstein Martin Koleff Lucille Thaler &
Contributors Contributor Contributor Contributor Contributor Contributor Contributor Contributor
Scott & Elaine Harris Ryan “Hollywood” Michael Oshman Chef Jet Alice Swift Chef Allan Asch Simone Hammond Chandra Paige
Contributor Contributor Contributor Contributing Contributing Contributing Business Development Pre-Press Technician
Linda Duke Jan-le Low Lara Baldwin Photographer Photographer Photographer George Baggott Brandon Yan
Emil Rajkowski Rose Powell-Carver Alyssa Mayhew
4 The Las Vegas Food & Beverage Professional I October 2011 www.lvfnb.com
Festivino at the Palazzo
Carnevino at the Palazzo
Photos by Juanita Aiello
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 5
HUMAN RESOURCES INSIGHTS
Westcott-Bernstein How to be a
What is the secret to being a great manager? Actually, there is no secret. Success with
managing people lies with having a sense of decency and fair play, and maintaining a
Linda Bernstein has
provided sound human fundamental respect for others. The first step to being great is to desire it! To be a great
resources advice and
guidance to Fortune
manager you must be a great person. How do you become great, you ask? It really starts
500 companies and when you take a close look at yourself. If you use your heart, you’ll find many of the
others for over 25
years. She has helped answers you seek. Being great includes being compassionate of other’s needs, it involves
these organizations remembering your roots - where you came from, and it manifests itself in your behaviors,
review procedures and
implement solutions outlook and the actions you take. So, if part of being a great manager lies in our outlook,
that are designed to then we can deduce that our perspective determines our treatment of others.
reduce liabilities and
increase their profits.
She also assists with the
How do you know if you have the capacity to be the organization. Basically, with your decisions you
development of human
capital through focused great? To do so you need to ask some very honest, show the way so that others can follow.
employee retention and possibly difficult, questions. Are you fair and
and training programs respectful of others regardless of their status or Great managers lead the way for others. They display
designed for all levels of station in life? Do you evaluate others by the quality a quality of character and attitude. They must be
employees. willing to share information with others to help them
of their character and not by the label on their
Linda has written a self- clothing or the contents of their wallet? Are you grow, understand and achieve. Great managers can
help book entitled “It All able to give those around you the chance to succeed be inspiring especially when they share their vision.
Comes Down to WE!” – to be great too? If that is so, then the following They define work goals in such a way as to challenge
which offers guidelines and motivate those around them. They inspire others
for building a solid and quotation must be true:
enduring personal work to achievement by teaching, showing and modeling
ethic. You can find her “A truly great person is the one great behaviors.
book on the website who gives you a chance.”
(below) or on Amazon or So, in conclusion, to be great at managing others
Google books. One character trait that is essential in great people you must have a solid ethical character. You must
is decency. What then does decency look like? It is be willing to give more effort toward the success
defined as the quality or condition of being decent; of others than what you take for yourself. Others
702-326-4040 modesty of conduct and speech; proper behavior, seldom follow those whom they feel are selfish,
propriety, courtesy, etc. Decency does not include unethical, unfair or dishonest with them. It takes
Email: biases, prejudices, or offer judgment. To have
great personal sacrifice to reach greatness.
decency means that you also have a sense of fair
Booksite: play. With a sense of fair play you are better able to Therefore, I have found that one enduring truth
ItAllComesDowntoWE.com abide by and live with the choices and decisions you persists in the quest to be great; “Greatness is a
must make as a manager because those decisions are responsibility - one that should never be taken
in the best interest of everyone involved as well as lightly.”
Next month’s topic: Achieving Customer Service Excellence
Does your organization achieve customer service excellence? If so, how? Explain.
(Send responses to LindaBernstein@cox.net)
the Month (Responses may be printed in next month’s column.)
6 The Las Vegas Food & Beverage Professional I October 2011 www.lvfnb.com
Meat the New
Bull in Town
As Americans tighten
financial belts, and
businesses find ways to
effectively cut costs so
their customers can still
enjoy a quality dinner,
we at the Montana
Wagyu Cattle Company
and NKB Distributors
respect our clients’
needs for quality beef
at an affordable cost. Of course we would like people
to eat more steak, especially our steaks, but if we
only focus in on steak, we overlook some absolutely
incredible cuts of meat that are more cost effective. Tri-Tips, Flank Steaks, Briskets and others. Most
customers and clients enjoy these high quality cuts but
Just about 20% of your average Montana Wagyu Cow at better price points than the primal cuts. For our clients
is the Prime Cuts. These include Rib-Eyes and Strip in the food and beverage industry, this translates into a
Loins (New York). These are incredible cuts that people stronger bottom line. For the private chef or caterer, this
enjoy throughout Las Vegas. However, there is another means a high quality product at a reasonable price. The
30% of the cow that includes Flat Irons, Skirt Steaks, remaining 50% of the cow goes into ground. Considered
a problem by some commodity based producers, we
look at it as an opportunity to put American-style Kobe
into everyone’s hands. Having been on QVC with our
Burger and Brat packages, thousands of Americans
(and some international) clients have enjoyed Montana
Wagyu at a reasonable price.
We take seriously the Idea of “What Goes into the Cow
shows up on the Plate.” To that end, there are three
things we do differently. First, we raise our cattle on
pesticide-free hay and alfalfa. Second, where other
producers will finish their cows for only one month,
we finish ours on full grains for three to four months.
Third, we don’t use hormones or antibiotics on our
cattle. Finally, we dry age the entire cow for 28-32
days. In essence, only the best of the best cows make it
to our clients.
For More Information Contact
James D. Gannett
(702) 232-2972 • www.vegaswagyubeef.com
8 The Las Vegas Food & Beverage Professional I October 2011 www.lvfnb.com
By Bob Barnes J’s Hosts Belgian Beer Dinner The final dessert course was BJ’s newest cookie flavor,
BJ’s Restaurant & Brewhouse recently the Red Velvet Pizookie. We were offered a choice of
featured the beers of the Belgian Bavik Wittekerke Framboise served by itself or blended with
Brewery with a five-course beer dinner at all BJ’s Tatonka Stout. I tried both and preferred the blend
three of its Southern Nevada locations. I attended the with the stout. The sweetness in the cookie was an
dinner at the Henderson BJ’s where General Manager excellent companion to the sweetness in the frambois.
Kris Kent welcomed the sold out gathering and As usual, the price for this feast was only a paltry $30.
introduced each beer and pairing it was served with.
First up was Crispy-Thin Fries served with dipping Big Dog’s Brewing on the Move
Bob Barnes is a native sauces of lemon garlic aioli, chipotle aioli and catsup Big Dog’s Brewing will be the beer sponsor for
Las Vegan, associate served alongside the 5.3% pilsner-style BJ’s Blonde. the 15th Annual Bite of Las Vegas Food & Music
editor of The Las Vegas
Food & Beverage This light easy-drinking beer was a perfect match for Festival on Saturday, October 15 at Desert Breeze
Professional, regional the fries and the generous amounts of garlic that they Park in Las Vegas. Look for the Big Dog’s beer tent,
correspondent for were interspersed with. featuring their beers, along with Tenaya Creek and
Celebrator Beer News
and covers the LV Seared Ahi with Asian slaw paired with Wittekerke Great Basin’s brews. Brewmaster Dave Otto will
restaurant scene for Wit Bier, which Kris related was originally brewed tap his Bitches Brew Pumpkin Ale, made with real
Gayot.com. by monks in Hoegaarden in Flanders. The ahi, pumpkin and pumpkin pie spices, just in time for
He welcomes your accompanied with wasabi, ginger and soy, tasted Halloween and Thanksgiving dinner. Big Dog’s
inquiries. extremely fresh and of a high grade. has some big news; an expansion is planned for
Email: Mediterranean Vegetable Pasta was matched early 2012 that will allow for more of its beer to
email@example.com with Petrus Oud Bruin, a brew that is aged for be enjoyed by the masses. Current plans include
20 months in oak barrels. This vegetarian pasta adding four 30 bbl tanks to the existing system,
is a very flavorful new menu item featuring which will triple the existing output; installation
rotini noodles tossed with red pepper, green of a small bottling line for 22 oz. bomber bottling
beans, tarragon, sun-dried tomatoes, capers and of specialty brews and additional keg and pony
kalamata olives mixed with a light vegetable keg capacity for sale at Big Dog’s locations
broth and topped with pine nuts, fresh basil, and select retail outlets; and installation of an
Parmesan cheese and parsley. This dish is big
outdoor patio, festival plaza and beer garden
in flavor but low in calories, logging in at only
525 calories. at the Big Dog’s Draft House location to
facilitate outdoor dining, entertainment and
A palate cleanser of Petrus Aged Pale was beer drinking under the stars (late 2012).
poured, a 7.3% abv intensely sour golden
The brewery tanks and bottling systems
blonde with nutty and oaky characteristics,
have been ordered and installation is
thanks to its being aged in wood for 24-
30 months. This is a beer that you either expected to take place in January.
love or can barely tolerate. Count me in Beer Spotlight
the love group, as I couldn’t get enough
This month the spotlight shines on Salt
of this beer.
Lake City’s Uinta Brewing Company’s
The Gourmet Five Meat Pizza Oak Jacked Imperial Wood-Aged
emboldened with Italian sausage, ham, Pumpkin Ale, a new addition to its
pepperoni, meatballs and salami was Crooked Line. A seasonal beer that
complemented with the equally bold
will be available through the pumpkin-
Camaraderie, a collaborative beer
brewed at the Bavik brewery with the honoring holidays, this jacked up version
help of BJ’s own Sr. Vice President of of a pumpkin spice ale is aged in oak for
Brewing Operations Alex Puchner. six months and boasts an abv of 10.31%
This 8% hoppy ale is a blend of Bavik’s (a tribute to the date of Halloween). So
tripel and aged sour pale ale. Alex made much for the myth that Utah beers are
the trip to the brewery in Belgium to wimpy! Think pumpkin beer on steroids.
oversee the hopping of this special This beer packs a punch of flavor and
beer that utilizes American Amarillo alcohol and the spices you enjoy in a
hops. Belgian brewers are not known for pumpkin pie are married with subtle nuances
using much hops and the Bavik brewers had never of vanilla and bourbon notes. The label is literally a
before brewed with American hops. Not surprisingly, work of art, designed by Salt Lake City artist Trent
they couldn’t believe the copious amounts Alex was
Call. Look for it at retail stores that carry a worthy
adding to the brew. Cameraderie represents the first
craft beer selection.
collaboration beer ever brewed by the brewers at
Bavik or BJ’s, and hopefully won’t be the last. As always, great beer happens in Vegas!
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 9
FOOD FOR THOUGHT
A Bit about Olive Oil
Like wine, extra virgin olive oil is a product of a natural fruit, to aromatic and spectacularly complex oils that can turn a
By Les Kincaid
the quality and character of which is largely dependent on simple dish into something special just by giving it a splash.
the climate. And like the grape vine, there are many different
varieties of olive, each producing olive oils with distinctive So what makes a good extra virgin olive oil? High quality
style and character. Varieties like Arbequina that hails from oils can be just about any conceivable color – from emerald
Catalonia, produces sweet fruity oil; the fragrant Frantoio, green through to golden yellow. However, what distinguishes
spicy Leccino and bitter Moraiolo from Tuscany; the aromatic a great extra virgin is its layers of aromas and complexity of
Koroneiki from Greece; and the world’s most prolific yet flavor. The palate complexity of olive oil comes in part from
great varieties, Picual from Spain, one of my favorite oils. two unusual characteristics specific to extra virgin olive oil; Les Kincaid is a
Extra virgin olive oil is one that has been extracted from bitterness and pepperiness. Most extra virgin olive oils have food, wine, and
fresh, good quality olives solely using a mechanical process some bitterness and many also produce a peppery tickle at golf expert and
of some sort. The mechanism may be a press, but these the back of the throat. This throat catching sensation is not cookbook author. He
days nearly all extra virgin olive oil produced throughout unlike what you get from eating ginger or mild chili. Both the
the world is extracted by the action of spinning the lighter hosts a nationally
bitterness and pepperiness of extra virgin olive oils is caused
oil away from the heavier water and ‘olive bits’ using a high syndicated wine
by the health giving naturally occurring substances found in
speed centrifuge. Have you ever made orange juice at home radio show each
extra virgin oil called polyphenols. Finally, outstanding extra
using one of those juicing machines? You just put the fruit Thursday from
virgin oils display a harmony of olive fruitiness, bitterness
in and the juice comes out. You didn’t add anything or do and pepperiness. But above all, excellent olive oils are 7 to 8 pm. You can
anything special. Well that’s how extra virgin olive oil is pristinely fresh showing vibrant lively fresh fruit characters enjoy his website or
made. It’s just that in this case, the juice is oily. The color without any hints of tiredness or fattiness. his broadcast at
of the oil is based on the specie of olive, not its quality. www.leskincaid.com
Be sure to buy your olive oil from a purveyor that has a good
turnover in oil. Olive oil has a pretty short shelf life, about
It would be tempting to think that all oil that is labeled firstname.lastname@example.org
“extra virgin” is of the highest quality. Unfortunately this is 6-8 months from the time it was bottled, if kept in a cool dark
not the case. By international convention, olive oils labeled place, and not the refrigerator either.
FOLLOW ME ON
as extra virgin are free of any undesirable flavors and have Buy in fairly small quantities and use it up; that insures your FACE & TWITTER
some degree of olive fruitiness. While these minimal quality olive oil will likely be tasty and not rancid. The majority of www.facebook.com/
requirements ensure that the oil won’t detract from your olive oils found in stores in America are rancid. That isn’t
food, they really don’t give a guarantee that the oil will be of going to make you sick, but it tastes awful. Remember the
premium quality either. So within the extra virgin category fact it says extra virgin does not mean it’s high quality oil. www.twitter.com/
you will find a range of qualities from rather bland oils through Find one you like and stay with it. leskincaid
Las Vegas’ Largest Specialty Italian
Food Distributor and Italian Market
Celebrating over 30 years of service
High Quality Italian Foods &
Siena Foods is the largest Italian specialty foods
importer and wholesaler in the Las Vegas metro area.
Our customers consist of Southern Nevada’s many
delis, restaurants and hotel & casino properties. Siena
Foods, serving the Las Vegas community since 1979.
Let us put our experience to work for you.
702-871-8616 • 1335 E. Sunset Road, Suite A • Las Vegas, NV 89119
www.sienafoodslasvegas.com • email@example.com
10 The Las Vegas Food & Beverage Professional I October 2011 www.lvfnb.com
T R O P I C A NA
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 11
DINING NEWS The Venetian and The Palazzo will present the general admission line and gain instant
the second Festivino, a celebration of unlimited access to seven different nightlife
Bordeaux all month in October with special experiences for one night.
menus and offers. Comedian Rodney Carrington will return
ENTERTAINMENT NEWS to the MGM Grand’s Hollywood Theatre
“Name That Tune Live!” new at the Oct. 25-30 and Dec. 4-10 coinciding with the
Imperial Palace is an up-to-date iconic Professional Bull Riders World Finals and
daytime game show with 100 participants the Wrangler National Finals Rodeo.
having the chance to win cash and prizes. QUICK CLIPS
Chris Phillips and Marley Taylor of Zowie The Flying Saucer AREA 52 has opened in
Bowie guide contestants. Boulder City featuring the alien souvenirs and
Replacing Sherwood Café, rock band Caesars Entertainment is planning an extraterrestrial items.
Lynyrd Skynyrd will open its first BBQ entertainment and dining corridor anchored The Michael Jackson Experience featuring
restaurant and late night club modeled after by a giant Ferris wheel on the Las Vegas three wax figures is on-display at Madame
“Hell House,” the tin shack where they lived Strip. The observation wheel and 190,000 Tussauds through Dec. 27.
in their days, at the Excalibur in December. square feet of shops and restaurants will
be built between the Imperial Palace and The new “Famous Vegas Wedding Chapel”
Replacing Lucky Strike at the Rio, has opened in the Gold Key Center currently
construction is beginning on the new Flamingo and open in 2013.
under rejuvenation on the Strip.
Chinese restaurant called KJ’s to open in Seven-time Grammy Award winner Gladys
December. Knight has extended her engagement at the In mid-October, The Chuck Jones Experience
Tropicana through this year. interactive exhibit will open at Circus Circus.
Former mayor Oscar Goodman will Jones was the Academy Award animator with
open “Oscar’s,” a steakhouse with his Cirque du Soleil is planning major changes characters like Wile E. Coyote, Road Runner
memorabilia inside the famous glass dome to “Viva Elvis” at Aria. The show’s biographic and Pepé le Pew.
at the remodeled Plaza downtown. nature will be drastically cut and changed
into a more traditional Cirque acrobatic The rooftop nightclub at Chateau Nightclub &
The Barrymore is a grand new restaurant Gardens at Paris has opened.
dramatic in décor at The Royal Resort on production, with acts from the show “Zed” in
Convention Center Drive that’s open for Japan that’s closing. The Riviera opened the only bingo room on
breakfast, lunch and dinner with empty the Strip with six sessions daily.
movie reels on the ceiling.
The Heart Attack Grill known for its
8,000-calorie Quadruple Bypass Burger
will open downtown at Neonopolis this year.
Central Michel Richard at Caesars Palace
has opened with 220 seats inside, 80
outside and 75 at the bar marking the first
time a James Beard award-winning chef is
helming a 24-hour dining experience.
Landry’s Inc., owner of the Golden Nugget
and Rainforest Cafe, is now managing the
Beso restaurant in CityCenter. Grammy-winning trio Lady Antebellum with
The Range Steakhouse at Harrah’s with the release of a new album will stop at Hard
145 different wines from around the world Rock’s The Joint inside on Nov. 18 with its
and nearly 7,000 bottles of wine has received “Own The Night 2011 Tour.”
the coveted 2011 Award of Excellence “Body & Soul” starring song and dance
selected by “Wine Spectator.” man Rick Faugno, the original Las Vegas
The Golden Nugget’s second Fall Beer Frankie Valli for “Jersey Boys,” has
Festival, Oct. 14-15, will have hundreds of returned to the Hilton’s Shimmer Cabaret
beers featured in two different events: the with performances every Monday. Reality star, Laura Croft from E!’s “Holly’s
All American Craft Beer Tasting and a Caesars Entertainment has introduced World” has launched Night School 4 Girls at
traditional Oktoberfest Pool Party. an All Night Pass allowing guests to skip the Excalibur.
12 The Las Vegas Food & Beverage Professional I October 2011 www.lvfnb.com
Your Personal ChefBy Chef Brian
This 2011 October LVFNB The first salmon dish is a pan-
edition is dedicated to seafood, seared filet with a Meyer lemon
which is perfect because seafood & caper beurre-blanc sauce,
is one of my favorite topics and olive oil roasted red potatoes,
choices for dinner…I have been
very selective lately and have steamed vegetables and a very
been very lucky to have a great nice glass of white wine. This is
fishmonger whom I can call and a simple, delicious and elegant
get the best available seafood in dish; the only component that
the desert. Line-caught Alaskan takes real skillful preparation
King Salmon and Sockeye is the beurre-blanc. This sauce
Salmon have been my favorite
is started in a sauce pot. For 2
choices over the past few weeks.
I love Sockeye because of its fillets, add one cup of a nice
high omega-3 essential oils and white wine, about a teaspoon
King because of its large size of fine chopped shallots, a
and sweet flavor; just don’t little Meyer lemon zest and 2
overcook them because salmon tablespoons of the lemon juice
has a tendency to dry out very and a teaspoon of the caper
fast and then it becomes “not-
juice. Reduce over medium heat
so-nice” on the palate and loses
most of its flavor. till it reduces “au sec,” meaning
almost dry. Turn off the heat and
The three dishes I chose to write about are my two favorite salmon dishes
whisk in about 4 tablespoons of
and a Lobster Canapé with Truffled Brandade Potatoes.
sweet unsalted butter and add a couple teaspoons of caper berries (non-
The appetizer course is the Lobster Canapé. Start by making the Brandade peril). Keep warm and serve over salmon and potatoes, with sea salt and
Potatoes. Bacalla is traditionally used; this is a salt-dried cod fish. It must
white pepper to taste.
be soaked in water for a couple hours or several hours, depending on
its dryness. When the cod is soft, dry it well and flake it off with a fork; The second salmon dish is a King Salmon Filet wrapped with smoked
this should be done to a fine-consistency. Then set aside and reserve. bacon, sliced tomatoes, scallions and fresh chopped tarragon served on a
Secondly, simmer baby red potatoes, skin on, till completely cooked. Dry bed of baby spinach and sauced with Asian sweet chile sauce and a ginger
well and run through a food mill, and season to taste with sea salt, white
crème. First marinade the salmon for about 20 minute in olive oil, tarragon
pepper, shaved white truffle (or black truffle, both are great), white truffle
oil, Pomace Olive Oil and fold in the flaked Bacalla. Treat the lobster and juice from “sushi-style” pickled ginger (reserve the marinade). For
portion of the canapé like a crab cake but made with lobster. In a bowl each filet, lay out 3 strips of bacon slightly overlapping each other. On the
add fine minced scallions, red bell peppers, Old Bay Seasoning, panko fish lay thin sliced tomatoes and long strips of scallions and roll tightly
bread crumbs and lobster meat. Fold gently and bind it together with a with the bacon. Either pan-sear or put on your “George Foreman” type
little whole-egg mayonnaise. Make several ¼ ounce medallions and grill and cook till bacon is crisp. In a sauce pan, put the marinade, a little
freeze. When frozen, sauté in butter & olive oil till golden brown and set more pickled ginger and juice, a bit of lime juice, and heavy cream and a
aside. In a proportionate-sized small ring mold cut out several small slices
of flax-seed bread, layer each piece with a little Brandade Potato, add little corn starch slurry. While simmering, season with sea salt and white
another little lobster cake and repeat. Garnish with thin shoots of lemon pepper to taste and then puree the sauce and strain though a fine chinoise.
and cucumber, drizzle with truffle oil and on the plate add a little bit of Place crispy Smoked-Bacon-Salmon on a bed of baby spinach and drizzle
spicy harissa-style chile sauce. the two sauces over and serve immediately.
I would like to add special thanks to all my clients who voted in THUMBTACK.COM Nation Service Review; I was
voted Top Personal Chef and Caterer in Las Vegas 2011. So as always, please write me with your comments and any
requests for personal chef services. Please review my website for details. http://chefbrian310.tripod.com
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 13
Dried spices, herbs, & seasonings are not immune to E. coli and Salmonella.
All Al Dentes’ products are processed, cleaned, & bacteria treated in the
United States to US health & safety standards.
Spice purchases make up less than 1/2% of your food
cost and contribute 90% of your flavor.
Al Dentes’ believes that our quick turnover from packing to end user enables us to offer the
safest & freshest product available to the foodservice industry.
All Products Processed in the USA.
Custom Blended, Packaged, & Distributed Locally with the Highest Quality Products Available.
Al Dentes’ mission is simple: Provide our customers the best, safest products and service
available at the lowest prices possible. We take pride in being a Las Vegas company
committed to safe, fresh, & high quality products.
Al Dentes’ Provisions
NTE UFF” VISIO
6960 W Warm Springs Road, Suite 130
Las Vegas, Nevada 89113
Restaurant R eview
By Shelley Stepanek
Hungry for a taste of back East? Maybe for some Blue
Crabs, or fries with vinegar? Well now you can feel right
at home, or maybe try something you’ve never had.
Longtime fishermen, brothers Mark and John Smollen, have
opened Crab Corner right here in Vegas. Born and raised
in Maryland, with a deep history of all things in the ocean,
these brothers do everything in their new establishment.
Having fished for years, worked in restaurants, cooked
and cleaned the product themselves and pulling in all the
family to help, this is a great success story. With the extra
help of John being an accountant, they have covered all the
bases. Located at 4161 S. Eastern Ave, close to Flamingo,
this restaurant is the closest thing to heaven, or should I
say Maryland? Mark moved here six years ago to establish
Nevada Seafood Wholesalers, and is the only supplier of
fresh Blue Crab to all the high end restaurants in the city.
They also stock Alaska King Crab, Canadian Snowcrab,
and Oregon Oysters. Late last year, brother John decided
to relocate and voilà! Crab Corner was born. Every day
2 shipments arrive from back East, and up to 15 bushels
of crab a week go thru Crab Corner. Another 45 bushels
are delivered to his clients from his wholesale business.
Bluecrabs can be bought by the dozen.
All of the recipes are from the family, from potato salad
aka Grandma’s recipes to the incredible lobster bisque. Big
bowls of hand cut fries, cooked in peanut oil, have a unique
flavor. With bottles of old-style sharp vinegar and a taste
of ketchup, there is nothing even close around to match
this taste. The crab dip on toastettes, is 92% crab, versus
the typical restaurants that have up to 50% of filler. The
crab soup with vegetables is another family recipe passed
down. The atmosphere is friendly and the place is filled with
regulars. Once you have been here, there is no place else to
go when you get that feeling of wanting a really fulfilling
Open from 11 a.m. to 9 p.m. please, don’t miss this unique place.
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 15
The hard rock hotel
35 Steaks + Martinis, LTO,
Johnny Smalls & Pink Taco
Carnevino, B&B Ristorante &
Otto Enoteca Pizzeria
Emeril’s Las Vegas
Table 10, New Orleans Fish
House & Lagasse Stadium
16 The Las Vegas Food & Beverage Professional I October 2011 www.lvfnb.com
Three Chefs’ Views on Sustainable
Shrimp from Blue Oasis Pure Shrimp
Kurtess Mortensen Zach Allen Sean Roe
In looking towards the future, Hard Rock Being the first (and only 3 restaurants) in Las The Blue Oasis Shrimp works well for our menu
Hotel Las Vegas is always looking for ways Vegas that are certified green, the Blue Oasis because they align with our core menu concept
to emphasize our commitment to delivering Shrimp fits well into our menus. With Blue Oasis’ of buying local fresh high quality products,
a culinary product and dining experience that ideas of less water usage, production of their which is always the right start to creating any
emphasizes integrity, as much as the fun and own algae for food and their use of old shipping dish. They differ in how amazingly fresh they
excitement the property is known for. When our containers as tanks, obviously our two companies are and its sweet flavor.
guests think about the Hard Rock Hotel, they have many of the same goals for the environment. They support our efforts just by being here. Any
should remember their experiences as unique All of the above is important, but philosophy other shrimp comes from thousands of miles
and over-the-top. Pairing this search for an doesn’t sell itself, the taste in the plate does. Blue from Las Vegas and are frozen and stored until
insanely great experience with a commitment Oasis Shrimp has a super sweet flavor and a great use. Blue Oasis is harvested and delivered the
to responsibility in product choices makes Blue texture that is not found in a farm-raised shrimp. same day, only 25 miles from our restaurants.
Oasis Pure Shrimp an ideal choice. It is unique If we can cut down on transportation, lowering
in our market and over-the-top fresh, sustainable the carbon footprint, all parties involved benefit.
and responsible. This kind of product represents Also, with the growth of their own algae, Blue
the realization of the promise of brighter things Oasis compared to many other farmed shrimp,
to come that chefs in this market have been is not destroying coastlines by adding too many
waiting for. nutrients.
Blue Oasis Pure Shrimp™
sustainable head-on Pure Shrimp Grown Fresh in Las Vegas
EXCEPTIONAL TASTE & FRESHNESS Blue Oasis Pure shrimP tastes exceptional. With controlled diets and fresh delivery
available, Blue Oasis is able to ensure both flavor and firmness with every shipment.
One of the competitive advantages Blue Oasis Pure shrimP enjoys is the ability to deliver fresh, never-frozen product within hours
of harvest. This ensures that only the highest-quality product reaches restaurants, and allows chefs and their establishments to use and
promote the freshest shrimp on the market.
100% NATURALLY GROWN Blue Oasis Pure shrimP are FRESH RAW SHRIMP The purity and freshness of Blue Oasis
100% naturally grown. Although currently no “USDA certified organic” Pure shrimP allows chefs to create dishes such as Shrimp Crudo,
certification for any seafood products exists, Blue Oasis shrimp are raised Shrimp Ceviche and Sashimi Shrimp, all of which can be safely served
using all organic methods. with confidence.
NO CHEMICALS, NO ANTIBIOTICS & MERCURY-FREE WHOLE HEAD-ON SHRIMP In the food service industry, most
Blue Oasis Pure shrimP are the only farmraised shrimp available that of the shrimp product available to chefs arrives in a frozen blocks of ice
are 100% all natural with no antibiotics, pesticides, or preservatives. containing headless shrimp that have been frozen twice. The fact that chefs
Neither Blue Oasis Pure shrimP nor any part of their feed has been can now take delivery of whole, head-on shrimp represents a significant
genetically altered. Instead, all feed comes from natural sources and enhancement to their individual culinary repertoires. Whole, unfrozen
remains biodegradable, residue-free, and devoid of all drugs or antibiotics. shrimp provide an unquestionably superior flavor profile, accenting the true
shrimp flavor and enhancing any dish in which they are used.
SUSTAINABLE Blue Oasis Pure shrimP brand supports ongoing
education related to the effects of overfishing and the damage it has caused Since shrimp have traditionally been considered transporters of other
our oceans. Blue Oasis applauds the efforts of sustainability proponents flavors they absorb, most chefs assume that the shrimp in a dish are never
such as the the Monterey Bay Aquarium and its Seafood Watch Program. really contributing their own flavor. According to the chefs who have
tested the Blue Oasis product, by cooking our shrimp with the heads on,
the shrimp shell creates a deep level of additional flavor in every dish.
Cooking with head-on shrimp also allows chefs to create a myriad of new
options for creative and forward thinking food presentation. Presenting
shrimp with the heads on also reinforces the freshness of the product.
Although the head-on presentation will be new to many US customers
outside of the finest restaurants, Asians and Europeans have been utilizing
this method for years. Most European and Asian dining customers are
aware that the heads represent a special delicacy to be savored and enjoyed.
Finally, the use of the heads and shells also make for a wonderful stock
reduction to create shrimp bisque or act as a base for other seafood sauces.
LIVE SHRIMP For true connoisseurs, Blue Oasis Pure shrimP
also sells whole live shrimp. Please inquire regarding the current
availability of live shrimp.
Blue Oasis Pure Shrimp Director/Vice President Frank Deluca and For information on serving this extraordinary product in your
Executive Chefs Zack Allen, Kurtess Mortensen and Sean Roe. restaurant, contact Frank Deluca at (702) 463-0500, ext 13.
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 17
The Forever Endless Harvest™ of
grown local – served fresh ™
fresh, sustainable head-on Pure Shrimp™
available at these fine restaurants:
Mario Batali’s Carnevino, B&B Ristorante & Otto Enoteca Pizzeria
Emeril Lagasse’s Table 10, New Orleans Fish House & Lagasse Stadium
Hard Rock Hotel’s 35 Steaks + Martinis, Johnny Smalls, Pink Taco & LTO
Nove • The Country Club • Aureole • Sensi • Dos Caminos • Fiamma
visit our web site for an updated restaurant listing
Blue Oasis Pure Shrimp
(702) 463-0500 • www.BlueOasisPureShrimp.com
35 SteakS + MartiniS Unveiled at the hard rock
By Chandra Paige
When I first got the invite for the private event at 35 Steaks + Martinis from Karen Davis, the
group dining manager of the restaurants in the Hard Rock Hotel, I jokingly said to a friend,
“Does this mean there are 35 kinds of steaks and 35 kinds of martinis to choose from?” He just
gave me a funny look, most likely because he was wondering the same thing. But I fessed up
and said, “35 is how many days they age the beef.”
Since the location is in the Hard Rock Hotel and Casino, I knew I could go there looking a
little bit “rock and roll” and was very much looking forward to trying out what was in store for
the evening. I also had done my usual no eating all day, knowing I will stuff myself silly. By
the time I entered the restaurant I was hunting for food.
It was quickly assessed as walking in; it wasn’t going to be what I had expected. On the left
is a large glassed-in wine cellar where you can admire all the bottles and where they came
from; on the immediate right, a bar that serves what I can say is the best gimlet I have ever
had. Okay, so I have never actually had a gimlet, but I was informed that it is usually made
with vodka, but they gave it a makeover with gin. I am not a gin lady, but it was so refreshing,
with all the fresh slices of cucumbers bordering inside the glass, I would have never thought
gin was in the cocktail. The other signature drink is the Spicy Serrano Martini, so for all the
spicy food lovers, rejoice there is a drink served here for you with a kick that is very flavorful.
The décor of 35 Steaks and Martinis features draping lights from the ceilings and lights in art
like sculptures on the walls. Elegant, but considering it is after all, in the Hard Rock Hotel, it
still had just a bit of an edgy flair.
A beautiful ice sculpture with the restaurant’s name carved into it showed us where to go
for all the seafood. In fact, the tabletop was also ice, displaying already cracked and opened
crab legs, crab claws, shrimp and oysters on the half shell. I loved how fresh everything was,
and the crab claws were already exposing their wonderful meat without me having to work
at getting to it. The servers walked around us with other things to try: prosciutto wrapped
around thin bread sticks, most tender and perfectly medium rare baby lamb chops, bruschetta
with a wedge of tomato, basil and genius blue cheese whip and sliders on pretzel buns just to
name a few. Desserts included white and dark chocolate covered strawberries, white and dark
chocolate lollipops, chocolate cups filled with white chocolate and dark chocolate mousse
topped with mini sugar cookies, cups filled with custard topped with mini chocolate cookies
and many lovely bite-size fruit tarts of blackberries, strawberries and mandarin oranges.
Phat Strad Electric String Quartet, managed by Roby Turner, was the music entertainment for
the evening. Four gorgeous women playing classical string instruments such as the violin, they
played modern music, no sleepy elevator music in this venue! The women even stepped off
the stage and walked through the crowd while still playing. They were amazing, and of course,
very pleasant to look at.
The executive chef for all of Hard Rock’s restaurants, Kurtess Mortensen, and assistant
executive chef, Charles Clark, were making sure everything went smoothly for the evening. I
had asked Kurtess if he slept much with his responsibilities for all the restaurants. His response
was, “Very little.” But he loves what he does. The chef for 35 is Chris Noble, and the pastry
chef is Thomas Bell, who made the grand finale cake for the evening. The cake was a huge
replica of the Tomahawk Steak, their signature steak, which was actually a red velvet layered
cake with cream cheese frosting.
I was told to get a party favor on the way out, a beautiful limited edition bottle of California
sparkling Brut dipped in a black coating with Steaks + Martinis in white written on it and a
large sparkly 35, of course by Swarovski, in a silver netted bag!
A lively party, great vibe of the crowd, delicious food and attentive staff made it a successful
event. The hard work of everyone involved, which is many people, to make the evening
happen has to be a group of people that have great working relationships and similar visions,
which were clearly displayed at this event. I’m looking forward to going back for dinner in the
very near future!
Photos by Chandra Paige
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 19
Affordable Luxury Found at Loews By Bob Barnes
Lake Las Vegas
motif are on display with Moroccan hanging lamps adding to
an elegant, yet relaxed ambience.
This AAA Four-Diamond award-winning restaurant is
masterfully led by Master Executive Chef Osamu “Fuji”
Fujita. In 2003, he received recognition from the Japanese Bob Barnes is a native
Chef Association in Tokyo as a Master Chef and received the Las Vegan, associate
Highest Achievement Award for the year 2008. Chef Fuji is editor of The Las Vegas
one of only eight Master Sushi Chefs in the U.S. Food & Beverage
Chef Fuji’s creativity is evidenced by his trademark Tuna Professional, regional
cocktail---cubes of spicy tuna, dressed with a delicious Maui correspondent for
onion-black pepper vinaigrette that arrives with dramatic Celebrator Beer News
My wife and I, along with our two golden retrievers, recently and covers the LV
enjoyed a getaway to Loews Lake Las Vegas. The location, flair; the dish is served atop steaming dry ice with a green
hue and apple aroma that are compliments of an addition of restaurant scene for
17 miles from the Vegas Strip and only two miles from the Gayot.com.
entrance to Lake Mead National Recreation Area, made it Midori melon liqueur.
a short jaunt, but what we experienced made us feel as if An array of sushi rolls and sashimi are available, such as He welcomes your
we had traveled to an oasis far from the bustle of the big my favorite, the Tiger---tempura shrimp, avocado, snow inquiries.
city. Our immediate impression was that of luxury without crab, spicy tuna and sweet eel sauce. An artistic touch is the
a luxurious price. The views of the lake are superb, and the accompanying wasabi molded into the shape of a leaf and Email:
immaculately groomed grounds work together to paint a ginger assembled in the form of a flower. firstname.lastname@example.org
picture of elegance and serenity.
Fruits of the sea are also showcased in entrées such as the
Loews is truly a pet-friendly hotel and goes the extra mile Yuzu Chilean Sea Bass with spicy miso sauce and risotto;
to make you and your furry family members feel at home. Opakapaka Lau Lau-Hawaiian Crimson Snapper with
Upon checking in you are presented with a gift of water and coconut-ginger cream and banana chutney; and Whole
food bowls and a floor mat, and there’s even a room service Maine Lobster enhanced with a spicy orange glaze. Meat
menu with both dog and cat entrees. The pet cleaning fee is lovers have an opportunity to indulge in Wagyu Kobe steak
a very reasonable $25. offerings, as well as Colorado Lamb, Seared Duck, Chicken
The resort’s 493 guest rooms and suites feature sweeping Pancit and Filet Mignon.
views of the lake and surrounding mountains and décor in A true and complete experience of Marssa
shades of gold, sienna and teal blue. We were made to feel is the Omakase “Trust the Chef,” a five-
quite comfortable with the Sealy Posturepedic mattress, course dining experience created by Chef
which is standard for all rooms, along with bathroom Fuji; or the Bento Box, an assortment of
featuring marble vanities, bathrobes, Lather toiletries, flat Honey Prawns, Kobe Skewers, Edamame
screen TV and in-room safe. Dumplings and Chicken Tsukne.
Want to golf but didn’t bring your equipment? Loews has An extensive wine list reads like a journey
you covered with complimentary clubs and shoes provided if through the ancient spice routes and is
you choose to golf at its Jack Nicklaus-designed SouthShore matched with a complete and well-rounded
Golf Club located only two miles away. selection of sake and a list of quality
For dining, this luxury resort features fine dining at Marssa Japanese beer.
Restaurant for a Pacific Rim-inspired menu, Rick’s Café for Finishing touches to your meal include the
American cuisine with Mediterranean influences, plus the Pistachio Crème Brûlée; Layered Coconut
Arabesque Lounge, Marrakesh Express and SandsaBar & Grill. Cream Cake topped with wafer chocolate
Other amenities include a 9,000 square-foot Aveda spa; full- and strawberries; and the Chevre Tart--
service beauty salon; children’s camp facility; putting green; -graham cracker crust filled with a goat
two pools with spa, water slide and volleyball; fitness center; cheese custard topped with brandy-infused
private white sand beach; cabanas; and water activities with cherries, with the goat cheese acting as a
rentals of Kayaks, pedal boats, canoes, stand up paddle boards, perfect counterpart to the sweetness in this
fishing poles and electric boats. A water taxi transports guests dessert.
to MonteLago Village’s casino, shops and restaurants and a Dining at Marssa means experiencing
shuttle transports to and from the Vegas Strip. unique creations that are prepared using
The Bounty of the Sea Dished with Artistic Flair at Marssa techniques deeply rooted in Japanese
culture. In the words of Chef Fuji,
Marssa means “by way of the sea,” and is well named, for its
“Fashionable, presentable food is a trend
menu delivers a fresh assortment of the sea’s bounty sourced
right now, but not to forget tradition, I
from Japan, Hawaii, New Zealand and the Atlantic. The
make everything with heart.”
view is breathtakingly spectacular, thanks to floor to ceiling
windows offering a panorama of the majestic mountains and Marssa is open Tuesday through Saturday
the portion of the lake that Loews Las Vegas is situated on. from 6:00 pm to 10:00 pm (last seating at
An open kitchen, sushi bar and dining room with an Asian 9:30 pm).
Loews - Lake Las Vegas
101 Montelago Blvd • Lake Las Vegas, NV
(702) 567-6125 • www.loewshotels.com/en/Lake-Las-Vegas-Resort
20 The Las Vegas Food & Beverage Professional I October 2011 www.lvfnb.com
Let’s Get Together at BJ’s!
Lunch Specials • Snacks & Small Bites • Fresh Salads • Enlightened Entrees™
Signature Deep Dish Pizzas • New Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers
CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT
LAS VEGAS | 5881 Centennial Center Blvd. | 702-851-8050
join us for HAPPY HOUR Mon.– Fri. 3 – 7PM | LATE NIGHT Sun.–Thurs. 10PM–Close
W W W.B J S RE S TAURA N TS . C O M | “Wow – I love this place!”®
AD_GenHHR_Centenn_BJ4751.indd 1 5/31/11 2:37 PM
How One Restaurant Greened its Menu
By Jennifer Fleck, Green Restaurant Association
Bamboo Sushi is a Certified Green Restaurant® based in Portland, OR. It also has the claim of being the first Marine
Stewardship Council (MSC) certified sushi restaurant in the world. What’s equally impressive is that Bamboo’s
founder, a 26-year-old visionary, fostered various relationships throughout the industry to ensure that his restaurant
would run as sustainably as possible.
So how did he do it? on our oceans’ ecosystems and marine Use your menu as a jumping off point to
life. Another pressing issue is Bycatch: start making sustainable seafood choices.
Bamboo Sushi founder, Kristofor Lofgren,
sought the best resources available to the unintended catch of sea turtles, sea Next, ask yourself where the seafood
help him put the most sustainable seafood birds, marine mammals and other sea life you’re purchasing comes from. Use these
options on his tables. Working hand- that gets pulled in during the process of resources to help you find sustainable
in-hand with the Marine Stewardship catching fish. seafood options and U.S. fisheries to
Council, Monterey Bay Aquarium, source your product from:
Blue Ocean Institute and several other 67% of seafood in the United States is
being consumed in restaurants. This Marine Stewardship Council
organizations, Lofgren is able to give his
customers exactly what they want…with fact provides enormous opportunity for Monterey Bay Aquarium
a side of sustainability. change. Preserving and protecting ocean Blue Ocean Institute
Bamboo’s pledge: Using the guidelines life, and abiding by sustainable fishing
Seafood Choices Alliance
established by Monterey Bay Aquarium methods have proven to be a successful
and Blue Ocean Institute, the restaurant business model for Lofgren. Why? Remember: food is just one part of your
will never serve seafood that is on their Because creating a sustainable business menu. Seafood only represents some of
“red,” or “avoid” lists. On the menu at geared toward protecting its most the items that might be served on your
Bamboo you’ll find: valuable resources (the menu items!) menu. Restaurants have many layers,
Wild Alaskan Salmon ensures longevity for the business. they use many resources and they
provide many opportunities for change.
MSC Certified Albacore Tuna What can you do today? Where there is one sustainable step,
Canadian Sweet Shrimp Start by looking at your menu. Are any of there’s always another one immediately
MSC Certified Alaskan Halibut your seafood items on the “red” list? If so, following.
…and more! can you substitute some of those items With sustainability and smart business
You won’t find farmed Salmon or Bluefin for options on the “green” list? always top of mind, Bamboo Sushi went
Tuna on the menu at Bamboo Sushi. Why? Some of the popular “red” list fish include: beyond just their menu and they earned
Those species (along with many others) the Green Restaurant Association’s
are on the “red” list for being over-fished, Imported Shrimp Certified Green Restaurant® seal in 2008.
or caught using unsustainable methods. Farmed Salmon Some of the ways they bring sustainability
What’s so important about fish- full circle include:
ing sustainably? Using teak wood chopsticks, made from
Chilean Sea Bass a rapidly renewable resource
In recent years, seafood has been hyped
for its lean protein, omega-3 benefits Atlantic Halibut Full-scale recycling and composting
and its contribution to heart healthier
Atlantic Cod Low-flow toilets that help them conserve
diets. With increased demand for popular
species, there has been a significant Try incorporating some of these water
depletion in fish stocks around the world, sustainable options instead: Energy efficient hand dryers that reduce
which is harming the health of our oceans. paper use and save energy
With nearly 76% of the world’s fish
U.S. Farmed Shrimp For Lofgren, the concept was simple: why
populations over-fished or fully fished
out, there is a growing scientific concern focus so much on sourcing sustainable
Catfish seafood and protecting the world’s oceans
that the oceans simply can’t keep up with
the demand unless sustainable changes Tilapia, U.S. Farmed if the restaurant itself isn’t operating as
are made. Various industry practices (like sustainably as possible? Sustainability is a
Striped Bass direction, not a destination™. One step in
trawling) are cause for environmental
concern because they take a major toll Mahimahi, poll and troll-caught the right direction encourages another.
22 The Las Vegas Food & Beverage Professional I October 2011 www.lvfnb.com
Green Restaurant Association
Thinking of Going Green?
Take a strategic approach.
a non-profit organization
Phone: (617) 737-3344
Cleaner & Sanitizer for Food Contact Surfaces, Beer
Faucets, Beer Keg Couplers, Soda Gun Nozzles, Soda
Dispenser Nozzles, Condiment Dispensers, Tea and
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KILLS 99.999% OF BACTERIA
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USES BIODEGRADABLE AND FOOD SAFE
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5985 Engineer Dr
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Serve the Bounty of the Sea with
Great Wine During National
October is National Seafood
Month. With the emphasis on
great seafood, the question
may arise, “What wine
should I pair with my seafood
dish?” Many answers are Chardonnay or a lighter By Elaine &
available for the seafood style Pinot Blanc. Also, Scott Harris
and wine lover. Let’s begin
consider matching tastes
with some basic food pairing
and textures of food and
knowledge. Wine can enhance
any meal to make it memorable wine, for example acidic
to last beyond the immediate fare. wines with acidic food,
Let’s start with the role of color in or combining texturally
selecting the right wine. When selecting smooth and creamy wines with the creamy sauces or
a wine one would like to consider the rich dishes. Since there are so many considerations,
Elaine Harris, sommelier,
flavors of the wine with certain fruit or here are some suggestions that one may find useful owner of Vino Las Vegas
vegetable characteristics; for example, a in pairing seafood and wines. Try ceviche and grilled LLC and Editor-In-Chief
green vegetable aroma may be found in a scallops with a Sauvignon Blanc or dry Riesling or
of The Cuisineist.
cool climate Sauvignon Blanc, which may
pick up a bottle of Chardonnay or White Burgundy Scott Harris, sommelier,
enhance the side dishes of green beans President of Vino
to accompany mussels, lobster or swordfish dishes.
or asparagus. In other words, the Las Vegas LLC and a
colors of all the foods on the Chardonnay can also pair well with seafood dishes staff journalist for The
plate should be brought into that are served with creamy sauces. Match an Albarino Cuisineist.
consideration when selecting with oysters, sushi and fried shrimp. Try being a bit Email:
a wine. One should keep in mind intensity of flavors adventurous with mouth watering crisp, acidic Rose Cuisineist@gmail.com
in their wine selection. It is easier to create a more that can lend refreshing, melon and strawberry notes to
balanced scenario if the basic ingredients are of equal many dishes. Red wines should also be considered, such
strength. Also, decide what function you would like as Pinot Noirs, Burgundies, and Beaujolais for salmon,
the wine to perform. Do you wish to enhance the food shrimp, or tuna dishes. Remember the bubbles for the
by balancing similar flavors, tastes and textures? Or is beginning or ending of any great meal. Champagne
your goal to showcase the food by providing a contrast
with caviar and fresh oysters is always a winning
of flavors, tastes and textures? Using the contrasting
combination. With the onset of online recipes and great
method is one that is often favored by chefs. Try to look
at the wine as an extension of the ingredients. If you chefs abounding, many
are pairing a salty or cured fish, one could complement now provide a list of
with fresh fruit and slight sweetness in a wine. A Pinot wine pairings that
Noir along with its cherry, cola, and smoky notes, could will make any seafood
pair well with salmon or smoked trout. How the dish dish a memorable one.
is prepared is another point of consideration. Will the Yes, there is much
dish be steamed, poached, broiled, sautéed or grilled? to consider for that
The intensity of the flavors will also be affected by any perfect seafood and
sauces you may want to serve with the main protein.
wine pairing, but with
For example, scallops with a citrus marinade are to be
a little research and
considered much differently than scallops served with
a beurre blanc sauce. The citrus infused scallops would insight, one can go
pair better with a Sauvignon Blanc, while the scallops from a good meal to a
served in a butter sauce would do well with an oaky great one.
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 25
EXPANDED—FOOD, BEVERAGE & HOSPITALITY AT G2E
A unique event dedicated to showcasing food, beverage and hospitality products
and services to the casino-entertainment industry, featuring:
• Dedicated Exhibits
• The Fine Wines & Cocktails Ultra Lounge, sponsored by Southern Wine & Spirits
• The Ultra Lounge Uniform Fashion Show, sponsored by CINTAS.
NEW DATE OCTOBER 4-6, 2011
THE SANDS EXPO AND CONVENTION CENTER
LAS VEGAS, NEVADA
NEW VENUE October 3—Social Media Boot Camp—NEW!,
iGaming Congress, Security & Surveillance Institute,
Leadership Academy, G2E Advanced Gaming
October 2-3—National Center for Responsible
September 30 - October 2—International
Still at the Center of Gaming. Association of Gaming Advisors (IAGA)
Latenight With Ryan
YOUR GUIDE TO INDUSTRY-FRIENDLY LATENIGHT HOTSPOTS
By Ryan “Hollywood”
Let’s Make this Annual:
Brew Las Vegas Scores Big
Last April, UNLV announced its first beer festival since the decay
of BRUNLV. The event would be executed side-by-side with UNLV
Beverage Club, Nevada Brewers Guild and The Las Vegas Food and
Beverage Professional. With the announcement of Brew Las Vegas came
many new additions to what people normally think of beer festivals. One
of the greatest additions was the abundance of music entertainment. Local
indie bands The Lips, Red Wine Rewind, Spadoni, Sin Camisas and others
were performing for fan favorite that night. The Lips, led by Charlie Ryan is a classically
Danger, were announced the winners after they got the crowds fired up trained chef and a
with their electronic rock songs. The festival was also hosted at the newly veteran mixologist
plying his trade in
revamped boutique hotel, the Royal Las Vegas. As the
Resort. Royal’s new entertainment Event Director for
group, AEP, has been setting up Deals of the Month Getout! Las Vegas
local shows and parties for the 20-30 Let’s go back to the Renaissance he has been involved
something crowd. They were excited days. Well, we can’t really, but we with a number of
at the opportunity to host the Beer can pretend like it. Get dressed up projects in expanding
the Vegas Nightlife
and Music Festival. Once the doors in the latest fashions from the 1400-
opened on September 16th, it was full 1600’s. If you’re feeling like having
of excitement and fun. The attendees a really good time, don’t eat for two
Call or email
for Brew Las Vegas actually filled days so you can get prepared for the suggestions for
up four different parking lots located festivities. What do most people nightlife stories
around Royal. Bands were dishing do, you ask. Well, they simply or if you have an
out non-stop tunes with the additions eat tons of food and drink lots of industry-friendly
beer. Who’s not into that? October event or property
of DJ Sam and DJ-King Kong. The with latenight
festivities were located inside and 7th-9th, Sunset Park turns into the hours.
outside throughout the hotel. The middle ages, equipped with knights,
night ended with a live dating game horses, turkey legs, and wine served Phone:
that paired a fraternity boy with a beer in goblets. Get your free tickets now 714-721-2670
girl. If you missed this year’s Brew using the link below.
Las Vegas, make sure you attend next spyonvegas.com/events/silver- Email:
year’s. The event organizers of the bowl-park/age-of-chivalry- email@example.com
festival announced that they will be renaissance-festival
continuing the tradition in late 2012.
Sindustry: The Lowdown on Vegas
Nightclubs Industry Night
Must-Attend Nightlife List
Next Month, the Sindustry guide will be announced. However,
this month here are a couple options if you are looking for the Suit up and Rock Out
Industry Night at your nearest night club. www.stitchedlifestyle.com
Sunday - Vanity October 15th
Monday – Marquee and Jet Lavo Champagne Brunch Launch
Tuesday – Lavo and Chateau
Wednesday - Gallery Fetish and Fantasy Ball
Thursday – TAO and Tryst www.halloweenball.com
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 27
with Alice Swift
St. Francis Interview, Part 1
St. Francis Winery, Sonoma, California
This month’s St. Francis interview will be one of a two-part interview. This month we will focus
on an introduction to the winery and Christopher Silva (President and CEO), and next month will
include continued interviews with Christopher Silva (President and CEO) and Heather Munden
(Artisan Winemaker), and the scoop on their harvest for this year. St. Francis Winery in Sonoma,
California, has over 600 acres of vineyards, as well as having working relationships with nearby
vineyards. In addition to the practice of fully handpicking all of their grapes, St. Francis has also
begun the movement towards the green conservation practice. In 2004, St. Francis installed a solar
panel system on the roof of the winery, as well as having bottle and water conservation/recycle
programs. Furthermore, the winery is a beautiful sight to see, with hospitable and welcoming
employees. In fact, St. Francis was just honored as the only winery to win “Best Place to Work in
the North Bay.” The following is an interview I conducted with Christopher Silva, President &
CEO, St. Francis Winery & Vineyards.
What is the history behind St. Francis? I grew up here, worked over 30 hours per
week in high school in a grocery store, and
Joe Martin left the furniture business in
went off to college in Los Angeles at Loyola
San Francisco in 1971 and purchased what
Marymount University and Loyola Law
at the time was a funky 100-acre orchard
School. I became a lawyer in Los Angeles,
here in Sonoma Valley. Joe wanted to be
practiced there for 3 years, then came back
a grape grower, so he named his vineyard
to Sonoma County and practiced law for
“St. Francis Vineyard” in honor of St.
another 6 years before coming to St. Francis
Francis of Assisi, the patron saint and
Winery in 1998 to help with management
protector of animals and ecology. He
and marketing. I was very close to Joe
planted a few grape varietals, ultimately
Martin, who founded the winery, and one
settling on Merlot and Chardonnay in
day he asked me if I wanted to leave my
that vineyard. His grapes were so well
law practice and come help him. I did, and
received by other wineries that he and
what followed has been an amazing journey
business partner Lloyd Canton decided
that has surrounded me with some of the
to build their own winery in 1979.
We see ourselves as farmers who make most dedicated, talented, passionate people
What is your wine specialty here at St. I have ever met and wines that continue to
Francis? inspire me.
What was your background before St.
We built our brand on Merlot, and our Merlot Since we are focusing on seafood this month,
still has a loyal following, but the high do you have a favorite seafood dish or recipe
scores we have earned on our Zinfandels, I am a 5th generation Sonoma County native. that you can share with us and a St. Francis
Cabernet Sauvignons, and Chardonnays My grandparents and great-grandparents wine pairing to go with it?
have brought us much attention on those were Sonoma County dairy farmers. My
grandfather was born in a farmhouse in the A simple grilled fish like halibut or
varietals as well.
Sonoma Mountains in 1911, about the time swordfish, lightly seasoned and brushed
What wines are distributed in Las Vegas with olive oil, even better when topped
that the prolific author, Jack London, who
(either through a third party distributor or with an olive tapenade or light salsa. This
lived just a few miles away, was writing.
retail store)? preparation, especially with the olive
London was writing about what he called
Our Sonoma County Chardonnay is our the “dreams and mysteries” of the people tapenade, pairs beautifully with the rich
popular white wine and our Sonoma earthy, plum and cherry notes of a St. Francis
who lived in Sonoma Valley. 100 years ago,
Sonoma County Merlot, and also with the
County Cabernet Sauvignon is our best those dreams and mysteries were about
berry, spice and pepper characteristics of
selling wine. Both are available, in farming. And here we are 100 years later,
our St. Francis “Old Vines” Zinfandel.
addition to our Merlot and “Old Vines” and we are still very much about farming.
Zinfandel, through our friends at Wirtz Farming in Sonoma defines our history, our Christopher Silva, President & CEO,
Beverage Nevada throughout Las Vegas. traditions, certainly our work ethic. St. Francis Winery & Vineyards
28 The Las Vegas Food & Beverage Professional I October 2011 www.lvfnb.com
VEGAS VALLEY NEWS
The M Resort Seafood Buffet – Studio B
A Room With A View!!!
If a patron went to a regular seafood restaurant, the cost
of this amount of fine, fresh seafood would be prohibitive
for many diners. At the M Resort and Spa all of this is
there for one prix-fixe price with unlimited servings.
Crustaceans, fish, bi-valves and all the rest are on the bill
of fare at this specially themed buffet. The Valley News Team
Lucille Thaler &
Seniors, baby boomers, and all age groups are included in Tony Zanoff
the M’s demographical clientele. We found that seniors
are treated like kings and queens in this food heaven. It is
one of the few buffets that include libations in its price–no
additional cost is required. There are four types of wine,
Many of the wonderful things about being a valley local three kinds of beer plus, and we do mean it is the best,
is the opportunity to taste and enjoy the plethora of
great world-class food that is associated with the buffet homemade root beer! The coffees are each handmade
experience at our fingertips and palates. to order by house trained barristers and can be topped
Recently, Lucille and Tony had the delicious opportunity with deluxe liquors for amazing, yet delicate and with
to partake in the gracious invitation to sample the an intoxicating taste to suit your special one-of-a-kind
magnificent bill of fare at the marvelous M Resort beverage. Their coffee bar and in-house pastries made
Buffet–Studio B. This was a mouth-watering experience
and unique because of the fact that it is the only real by their specially trained chefs de patisseries, and many
buffet with a true view of the Las Vegas skyline; it is flavors of homemade ‘gelaticious’ gelato, are too good to
breathtaking! To top that, the food preparation and ever say, “I’m full.” There
quality is of the highest level that you can desire for your
should always be room for
every whim and choice.
that special sweet at the end
The King Crab Legs were enormous and filled with
luscious crab meat–this seemed to be the magnet food of your meal.
that was on everyone’s plates. All different varieties of The service is unbelievably
sea fare were offered, and all were fresh and prepared
gracious. Everyone takes
judiciously. Perfect white wines were paired for your
seafood experience. There is also a great Mahi-Mahi Fish care of your needs and you
Plank that is served with a marvelous sauce. never have to ‘search for
a waitperson’ on the floor.
Every detail is completely
and totally revered by this
wonderful crew and team of
Check out the M Seafood
Weekend Buffet and feel
the sea, that freshness of the
seafood that is available in
www.lvfnb.com October 2011 I The Las Vegas Food & Beverage Professional 29
Brew Las Vegas
Photos by Juanita Aiello
San Gennaro Feast at the RIO
Photos by Gina Jones
30 The Las Vegas Food & Beverage Professional I October 2011 www.lvfnb.com
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