M A G A Z I N E
Las Vegas Food & Beverage Magazine
ACF CHEFS OF LAS VEGAS ASSOCIATE ADVISORY
BOARD HOLDS ITS ANNUAL TAILGATE FUND
RAISER FOR “CHEFS FOR KIDS” AT UNLV
More Photos Inside
A new year brings new change.
Come visit us at our new
website at www.lvfnb.com
Las Vegas Food & Beverage
Dear Readers, Contributors, Advertisers and Associates,
For the past 18 months, we have been working to develop the branded publication Fork & Pour. Needless to say, it has been an uphill
crawl, not only because of the sluggish F&B industry economy, but we’ve found the name just is not working as we had expected.
Changes are being made to return to the basics which I have been developing for the past 8 years here in Las Vegas. In returning to our
roots, we have rebranded the publication Las Vegas Food & Beverage – with website at address www.lvfnb.com.
We will continue to cover all major Food & Beverage Events both locally and regionally, plus offer the
following features on a monthly basis:
What’s Brewing and What’s Cooking - by Bob Barnes
Human Resources Guide - by Linda Bernstein
Brett’s Vegas View - by Jackie Brett
Food For Thought - by Les Kincaid
Your Personal Chef - by Chef Brian
Restaurant Review - by Shelley Stepanek
Monthly highlights we are also delighted to have onboard include:
Green Restaurant Association - Founder Michael Oshman
IFSEA - International Foodservice Executive Association
ACF Chefs Of Las Vegas Page
JASN - Japan American Society of Nevada Page
Three Square Community Page
Laughlin Events Page
All of this would not be possible without our support team and our great contributing writers that we are
so grateful to have working with us including:
In-House Award Winning Photographer
Associate Editor and Restaurant & Beer Correspondent
Thank you all for
your continued support in
making Las Vegas Food & Beverage
the ONLY industry-dedicated publication
for the Las Vegas F&B market. We look forward to
continue serving you through these challenging times.
LAS VEGAS FOOD & BEVERAGE
M A G A Z I N E
Cover ACF Chefs of Las Vegas Associate Advisory
Board holds its annual tailgate fund raiser for
Chefs for Kids at UNLV.
16 Santa Monica Seafood recently held its facility
opening here in Las Vegas, which was well
attended by restaurant operators and chefs in
27 LVF&B welcomes our newest industry
contributor – Chris Hanmer, both pastry chef
and instructor/owner of the School of Pastry
Design here in Las Vegas.
A world pastry champion, Chris brings to us
a monthly article on all pastry concerns…
Welcome on board Chris!
Cover The Catersource show will be coming to Las
Vegas once again this year and bringing with
it all things catering.
Our readers are offered free admission-register
on line now!
25 IN EVERY ISSUE
4 Hot off the Grill
6 Human Resources Insights
10 Food for Thought
12 Brett’s Vegas View
22 What’s Brewing?
24 Your Personal Chef
www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 3
Food & Beverage Magazine of Las Vegas
1200 S TORREY PINES SUITE 172
M A G A Z I N E HOT OFF THE GRILL!
UNLV with IFSEA held
its Sushi & Sake Demo
Mike Fryer and Practice Sushi Rolling
Editor-in-Chie f instructed by UNLV’s
Thank you for joining us in this Chef Jean Hertzman. In
issue of LVFNB. attendance were IFSEA
For any questions, comments or Board Member Rick
advertising inquiries please email Albrecht and LVF&B
email@example.com Editor-In-Chief Mike Fryer.
Bob Barnes UNLV Culinary and
Associate Editor IFSEA recently held
LVBobB@juno.com a Korean Cooking
celebrity Korean chef
Myung Lee, President of
the Culinary Institute of
California and a well-
George Fryer known Korean national
Photographer food specialist.
Chef Rick Moonen
recently hosted a Santa
Seafood Dinner at his RM
Seafood Restaurant in the
Juanita Aiello Mandalay Bay.
Creative Director Both Santa Monica Seafood
firstname.lastname@example.org and Chef Moonen are
strong supporters of the
Monterey Bay Aquarium,
which was represented that night by Sheila Bowman Senior
Manager of the Seafood Watch Outreach Program.
Contributor Contributor Contributor Contributor Contributor Contributor Contributor Contributor
Jackie Brett Les Kincaid Juanita Fryer Shelley Stepanek Chef Brian Linda Berstein Beth Ellyn Chris Hamner
Contributor Contributor Contributor Contributor Contributor Contributor Contributing Contributing
Tony Tsai Linda Duke Michael Oshman Chef Jet Chef Allan Asch Lara Baldwin Photographer Photographer
Sani Caliedo Adam Shane
4 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
HUMAN RESOURES INSIGHTS
Are They righT For you?
I can’t think of a single organization, regardless of the size, that could not benefit from having wellness
programs in their workplace. These program can help identify health problems before they become deadly
or costly, reduce costs by reducing claims or program usage, and help employees to be more successful at
work by ensuring they are fit and well, both of which result in more productive employees.
One organization responded to last month’s wellness program question by stating that their annual “Check
Linda has provided sound Your Numbers” day at the office has helped to identify numerous employees with risk factors such as diabetes,
human resources advice high blood pressure and elevated cholesterol, and that left unidentified could have resulted in catastrophic
and guidance to Fortune incidents. Some individuals that were tested were even rushed to the hospital that same day.
500 companies for
over 25 years. She has
helped these companies
What are the benefits of implementing wellness programs at your work and how do they help your employees?
review processes and Wellness programs are designed to raise health awareness, highlight benefits that are available to employees
implement solutions that may be underutilized (such as counseling benefits), and to encourage healthy lifestyles in your employees
that are designed to including stop smoking, weight loss and/or getting more exercise on a regular basis.
reduce liabilities and
increase their profits. Here are some programs you can consider doing at your place of work. Of course,
She also assists with the
development of human all of these programs must be clearly defined and closely monitored for the safety
capital through focused and well being of all participants.
and training programs • Employee competition - individual or department that achieve a
designed for all levels record change in behaviors such as,
- weight loss
- cease smoking
Email: • Health Club memberships - discounts for external club memberships.
• Health Fairs - annual fair where employees can meet with experts and
health plan providers.
• Walks - participation in charitable walks as a group/organization for
the exercise as well as the cause.
• Wellness check-ups - periodic dates where clinicians will check blood
pressure, cholesterol, etc.
Today’s organizations need to look for ways to make their wellness programs more participative and are
turning to contests and competitions to encourage individuals and drive behavior changes. A little healthy
competition at work can be a very good thing and can enhance your wellness efforts through increased
physical activity, high participation levels and a stronger culture of health.
Employee wellness programs must not be neglected even in tough economic times. Even though money
may be tight, show your appreciation for your employees and their families by providing a low cost, fun,
educational, event at work. Contact your plan benefits providers; many of them already have the means to
hold health fairs or other events on your premises and for little or no money. Provide a few refreshments and
your “good will” will be a small price to trade for good health. Guess what? Maybe you’ll save a few lives
in the process.
(Send responses to LJBConsulting@cox.net) Have you ever participated in or
made available a Mentoring program at your work? What are your requirements
for participation, both employees and managers? Explain. (Your response may be
printed in next month’s column.)
6 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
of Las Vegas
LAS VEGAS CHEF AND SOMMELIER
A NEW CLUB created by Chef Jean-David Groff-Daudet
(Chef JD) Executive Chef of Garfield’s on the Lake
in Summerlin and supported by Fork & Pour –
Food & Beverage Magazine of Las Vegas.
An invitation-only gathering of Industry Professionals
in a relaxed, informal, no-pressure atmosphere.
This is THE venue to taste complementary new
and different wines, talk with the distributors
and winemakers, eat great food, and catch up
with other Las Vegas Industry Leaders.
Please contact us if interested in joining
& attending or any questions…
UPCOMING PRESENTORS INCLUDE
You Work Hard on Your Menu . . .
Leave the MAGIC to Chef Paul !
Choose From 28 Magic Seasoning Blends Products
Chef Paul Prudhomme
stands for quality and
he proudly offers his
line of all-natural, Magic
Seasoning Blends (17),
Magic Sauce & Marinades
(4), Magic Chiles (7)
and Smoked Meats
(Andouille & Tasso)!
Order Direct 800-457-2857 or request
products from your local distributor. Save $5
when you order or send for mail-in certificate
and save on your first order!
Call Gregg Villarrubia (504) 731-3519 or email@example.com
Las Vegas broker contact: CALL YOUR LOCAL SALES REP TODAY!
Rick Mundy (Nasser Company, Inc.), (702)-873-4351 or
ACF Chefs Las Vegas
at the CSN
Photos by Mike Fryer
Photos by George Fryer
8 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
Insights into Career Planning BY Katherine
Within Culinary Arts
Patisserie and Baking
Le Cordon Bleu College
of Culinary Arts
One of the major problems faced by many individuals within any career field is that they have little idea of what they
Melvin W. Donaho, PhD.
want to do or to be. Consequently, they often accept a position simply by chance – “A job was needed; a job was offered; Professor of
a job was accepted with little, if any, thought for the future.” All too often we have seen young people accept the first job
offered and run right out and buy a car, fancy clothes, or expensive gifts with little thought of going into debt and already
getting behind the eight ball of personal frustration as far as any future goals are concerned. Immediately, we challenge
the reader first to sit down and think. Yes, think realistically about where you would want to be in twenty or thirty years
both personally and professionally. Very few people really know where or what they want to be in the future; however,
you should begin by assessing your interests and attributes and then identifying long-range goals. Remember, once you
have set long-range goals, you can, at any time along the line, change or re-establish new ones while building on the old.
Establishing personal goals such as marriage, where to live or having children we leave to the reader – except to remind Katherine Donaho-
Wessman currently holds
you that these too, should require careful forethought and planning. The primary goal of this article is to assist you with
the position Patisserie
realizing what steps should be taken to achieve realistic, long-range, career goals. At this point, we encourage the reader and Baking Dept. Chair/
Pastry Chef Instructor at
to review the following chart entitled, “A Personal/Professional Development Matrix,” so that you may become oriented Le Cordon Bleu College
of Culinary Arts Las Vegas
to it for the discussion which follows. and is responsible for
student instruction and
curriculum development for
the Patisserie and Baking
program. Le Cordon Bleu
Las Vegas is an affiliate of
Le Cordon Bleu Schools
North America, one of the
largest providers of quality
culinary arts education,
and offers an intensive 15
month hands-on culinary
arts training program that
combines classical and
with contemporary methods
culminating in an Associate
of Occupational Science
(A.O.S) degree and the
prestigious Le Cordon Bleu
Diplôme. The Las Vegas
campus boasts a current
enrollment of more than
600 students and over
1,000 graduates since
its opening in 2003. Le
Cordon Bleu College of
Culinary Arts Las Vegas is
a member of the Career
of universities, colleges and
www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 9
FOOD FOR THOUGHT
Travel Monterey for More with Les!
Four Days & Three Luxurious Nights - April 22, 23, 24, 25th 2011
BY Les Kincaid
Here is an overview of most of the experiences we will have during this luxury stay in Monterey. Not in a specific order but
certainly an important part of this exclusive trip. This beautiful city is nestled alongside the shimmering Monterey Bay. The bay
(a wildlife sanctuary and world-famous in its own right) is a nature-lover’s dream. Besides the natural beauty of the area, the
waters are teaming with wildlife: migrating whales, gulls, otters, pelicans, sea lions, egrets, and seals are all there in abundance.
And while from the shoreline you might not be able to see the plentiful sea life beneath the surface, you can easily visit the
world renowned Monterey Bay Aquarium that boasts some of the finest underwater exhibits anywhere. Monterey also has its
own Fisherman’s Wharf, its historic Cannery Row district, as well as many world-class restaurants, shops, and fine art galleries.
Monterey County boasts over 35,000 acres planted to 40 different grape varieties. The area is home to San Bernabe Vineyard,
the world’s largest contiguous vineyard at over 7,500 acres.
The very essence of this incredibly beautiful region deliciously captured in a bottle…Wines that have an identity, a character, a sense Les Kincaid is a
of place. Monterey boasts one of the most dramatic meetings of land and sea on Earth. And these same scenic elements that make food, wine, and
Monterey among the world’s favorite vacation destinations also combine to create conditions perfect for growing wine grapes. golf expert and
cookbook author. He
Because of this area’s unique geography and sparser population, it offers some of the most dramatic and rewarding Highway 1 hosts a nationally
drives. Central Coast’s up-and-coming wine regions – from Paso Robles, now the third largest in the state, to Santa Barbara, syndicated wine
made famous in the film Sideways – boast some of the most sought-after and delicious wines California has to offer.
radio show each
In addition to great restaurants, shopping and entertainment abound here, as well as several local wine tasting rooms at Taste Thursday from
of Monterey, located on Cannery Row, and the Monterey Bay Aquarium, whose Seafood Watch program is known nationally 7 to 8 pm. You can
for boosting sustainable seafood. enjoy his website or
Email me at firstname.lastname@example.org to sign up for this experience. his broadcast at
Here’s part of what we are going to experience on this luxury trip: www.leskincaid.com
Monterey Plaza Hotel & Spa Monterey, CA. The highlight of L’Auberge Carmel is its
Dramatically perched over the Monterey Bay, this intimate 12-table restaurant, Aubergine,
world-class resort offers the perfect vantage point to featuring a 4500-bottle wine cellar. It is the
FOLLOW ME ON
enjoy the gentle sounds of the surf, fresh scent of sea passion of Executive Chef Christophe Grosjean.
FACE & TWITTER
air and the sight of otters at play. Les will work with Chef Grosjean to concoct a sumptuous meal
we’ll all enjoy with appropriate wine, of course. The intimate
Monterey Aquarium Private Tour Visit leskincaid
10-table Aubergine restaurant features an underground wine
Get an insider’s view of the Aquarium. cellar that was constructed beneath the inn’s courtyard to house www.twitter.com/
Our private tour will give us all an the restaurant’s 4,500 bottle collection. leskincaid
opportunity to interact with the staff,
discover the hidden life of animals and LES’ TIPS FOR OUR TOURS:
learn about ocean research. They exhibit • Do not wear perfume or fragrances while tasting wine. Smell is such a huge
approximately 550 different species. factor in how a wine is perceived and you’ll want to save all of those olfactory
17 Mile Drive at Pebble Beach and lunch receptors for the lovely wines you will taste.
Synonymous with golf, Pebble Beach boasts some of the • Taste only at the wineries and not in the vehicle between wineries. The goal
premier courses in the world – certainly some of the most of tasting wines is to expose you to great wine and help acquaint you with a
beautiful – including Pebble Beach, Spyglass Hill and Poppy particular winemaker’s style, not get you drunk.
Hills. Pebble Beach’s famous “17-Mile Drive” will take you • You will be given “tastes” of wine. The pour that you get may vary from winery
on a scenic loop past incredible multi-million dollar homes, to winery – some giving you more than others (and possibly more than you
spectacular golf courses and magnificent ocean views. want). The wineries will not be offended if you either spit or dump-out wine.
No one at the winery will put you on the spot if you do not consume the wine.
Gear up to one of the West Coast’s top
You may also opt out of tasting a particular wine if it’s not your thing (although
pieces of real estate. Enjoy an alfresco stop
I highly recommend that you taste all types of wine since one type can differ in
at The Inn at the Spanish Bay. We are simply
style from one winery to another).
going to imbibe a bit and mostly take in the
views, which are spectacular. • Do not be afraid to ask questions. Winemakers LOVE to tell you about their
wine. No question is a stupid question and learning adds so much to the wine
Although Château Julien Wine Estate is just drinking experience.
10 minutes from the Monterey Peninsula, you’ll
• Chewing mints or gum will definitely affect the taste of wine - and not for the better!
think you’ve been magically transported to the
French countryside. Nestled in the rolling hills of • Drink lots of water between tasting wines. Staying hydrated is the key to avoiding
Carmel Valley, amidst vineyards and gardens, this hangovers. You’ll thank yourself in the morning! Also, be sure to eat along the way
16-acre French country winery is a unique setting for anything at some point. The less food you eat, the more quickly you will become intoxicated.
from elegant sit-down dinners to festive extravaganzas. • Take a note pad to make tasting notes. You can get something as simple as a spiral
notebook. It’s always good to write down your perception of the wine you tasted
as you taste it (and when you still remember). It can be used as a handy reference
Bernardus Lodge & Winery when you are heading to the wine store to make a purchase at a later time.
“Experience the Dream!” Nestled on verdant acres with • If you find a wine that you especially like and it’s NOT available in Las Vegas, buy
stately pines and California oak trees, surrounded by a it from the winery! You don’t have to feel obligated to purchase on your visit, but
vineyard and the Santa Lucia mountains rising majestically in if you know you’re going to buy it anyway then why not directly from the people
the background, Bernardus Lodge is a premier luxury resort who make it? Plus it’s a great token of your wine excursion and it gives you a way
that combines the simple elegance of fine country living, with to share the experience with friends when you return home.
the high quality of service and luxury amenities found in only • Lastly, enjoy yourself. Visiting Les’ favorite wineries should be a very fun
the choicest European hotels. experience. You just never know the adventures you might have!
10 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
AL MANCINI: “This is a totally different type of restaurant guide – like nothing anyone has ever
First, it’s a collaboration between three very different critics who write for competing publications.
Getting us to agree on anything is close to impossible, but we somehow managed to agree on this list of
the 50 essential restaurants.
Second, we each review each restaurant on the list from our very different perspectives --- and put our
names on our reviews. Readers will get to know each of our personalities as they read through the book.
And that’s extremely important when you’re reading a review. Different authors value different things.
And if you know something about who’s writing, you can better decide how much weight to give his or
her opinion. In other guide books, you have different reviewers writing about every restaurant, and you
have no idea who wrote what, what their overall viewpoint is, what they value, or how closely you can
relate to them. As far as I’m concerned, anonymous reviews are completely useless – and yet they’ve
become the guidebook industry standard.
Finally, other restaurant guides give you only a few sentences each on hundreds of restaurants. By the
time you finish reading a review, you don’t know a lot more about the place than when you started. And
you have to sift through page after page of these basically worthless reviews. We’ve decided to narrow
down the list of places we cover--we’re only hitting the places we all agree are “essential” to the Vegas
dining scene. We give you three detailed, knowledgeable reviews on each and every one. So after
reading about one of our choices, you should know exactly what to expect from the place.”
JOHN CURTAS: “EATING LAS VEGAS is unique in many respects: No other restaurant guidebook
combines the top critics from three different publications under one title, pontificating, venting their spleens
and carving up their rivals, while identifying and illuminating the best places to eat in one of the world’s
great restaurant cities. It also distills the mind-blowing array of world-class restaurants in Las Vegas into
an entertaining, readable and concise format. Finally, it proves once and for all that Max Jacobson and Al
Mancini, for all of their charm and erudition, should stick to reviewing banh mi parlors and pizza joints.”
MAX JACOBSON: “If the the Three Stooges had written a restaurant guide, no one would take it seriously. Thank goodness the general public
can’t figure out which one of us is Moe, Larry, or Curly. We all had fun--a real surprise--but the biggest surprise was actually getting three very different
heads together and discovering that, by and large, we were on the same page most of the time. And if a consensus can be reached by me, Curtas, and
Mancini, then there is hope for peace in the Middle East.”
www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 11
SHOWS GET CONTRACT Shops at Caesars and bring 125 years of more than 50 lighted trees through Jan. 2.
EXTENSIONS New York history to the Strip. In its debut year, CityCenter has
Disney’s “The Lion King” has been A media evening at the Twin Creeks received the coveted AAA Five Diamond
extended at Mandalay Bay through Dec. Restaurant inside the Silverton showcased Award® for both ARIA and the Mandarin
30, 2011, which will mark it as the longest the remarkable $3.7 million interior remodel. Oriental, which also received the coveted
run of the show in any U.S. city. American burger joint, i♥burgers will Forbes Five-Star award for its spa. For the
Penn & Teller recently celebrated the open its first location at The Shoppes at the second consecutive year, the M Resort has
10- year anniversary of their show at the Rio Palazzo in mid-December. The Executive been honored with a 2011 Forbes Four-
and an extension through 2013. Chef/General Manager is Errol LeBlanc, Star Award by Forbes Travel Guide.
Holly Madison has extended her run formerly of R.E. Tapas Kitchen and Aureole. The Bellagio has been awarded the
as “Bo Peep,” who discovers her sexuality, Tommy Bahama’s Restaurant & Bar at AAA Five Diamond Award for the tenth
in “PEEPSHOW” at Planet Hollywood Town Square has unveiled a new collection consecutive year. It is the only hotel in America
through 2011. featuring more than 150 rums. to have two AAA Five Diamond restaurants–
Station Casinos is bringing back its Picasso and Le Cirque.
Grand Café restaurants to five of its ENTERTAINMENT
properties and replacing the national chain HAPPENINGS
Coco’s Bakery Restaurants. The first will The Estate of Michael Jackson and
open on Dec. 27 at Palace Station followed Cirque du Soleil will create touring and
by Sunset Station in mid-January permanent shows and launch “Michael
The Garden Fresh Buffet with action Jackson The Immortal World Tour™.” A
stations opened for breakfast, lunch and show will open Dec. 15, 2011, at Mandalay
dinner at the Riviera last month. Bay.
Kahunaville at Treasure Island is featuring Garth Brooks has released his next
live band karaoke and performances by the series of concert dates at the Encore
five-piece Rock the Mic band starting at 10:30 Theater at Wynn with a new $100 higher
p.m. Thursday through Saturday nights. ticket price…$225.
RESORT & MISCELLANEOUS NEWS The Tiffany Theatre at the Tropicana,
The Bellagio’s Conservatory & Botanical now managed by Eagle Group Holdings,
Gardens is featuring its free gigantic winter will open “Yesterday” A Tribute to The
holiday display 24 hours daily through Jan. 2. Beatles next year.
The Luxor’s adult revue “Fantasy” has Four-time Grammy-winning R&B
been extended through 2011. Celebrating group Boyz II Men will open a four-week
its 11th year on the Strip, the Anita Mann engagement at the Flamingo on Dec. 14.
production features new star Lorena Peril. Flamingo mainstay headliners “Donny &
Marie” will return to on Jan. 18.
This month, Lady Gaga unveiled at
all eight Madame Tussauds’ locations
worldwide a “different portrayal” of the
superstar. This immense four-month
RESTAURANT NEWS process cost $2.4 million.
New York-based The ONE Group will open The 12th annual gingerbread village at The Miss America Organization will
its edgy steakhouse STK on Dec. 15 at the new the Four Seasons features 20 gingerbread reinstate the Miss America Parade,
Cosmopolitan. Stephen Hopcraft (Bravo’s “real estate” properties and a life-sized, working renamed the “DSW Show Us Your Shoes
‘Top Chef’ and Food Network’s ‘Chefs vs. carousel on display through – Dec. 25. Parade,” on Friday, Jan. 14, at Paris at
City’) has been named executive chef. The Western pioneer-themed Mystic noon. The 2011 “Miss America Pageant,”
P.J. Clarke’s will open its first West Falls Park inside Sam’s Town has been will air live on ABC, Jan. 15 from Planet
Coast location this month at The Forum transformed into a winter wonderland with Hollywood.
12 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
PAUL PE TERSON
LAS VEGAS BOUCHON’S BISTRO
Paul works closely with the
culinary team to craft a wine
list that complements and
accentuates Bouchon’s bistro
cuisine. Drawing mainly
from the wine making
regions of California and
France, he selects wines
that offer a window into
their distinct terroir. Prior
to joining Bouchon in Las
Vegas in 2005, Paul owned
and operated the Café
Madrid in Salt Lake City,
Utah, which was named Best
by Bon Appetit magazine
in 2002. While supervising
the day to day operations of
the restaurant, he channeled
his passion for wine into
building a renowned Spanish
wine list. Paul holds a
Bachelor of Science degree
in Management from the
University of Massachusetts
in Boston, MA.
THE L AST WORD
3/4oz Plymouth Gin
3/4oz Luxardo Maraschino
3/4oz Chartreuse Green
www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 13
BRIAR ROSE WINERY TEMECULA
BY Shelley Stepanek
When you first arrive at Briar Rose California. Throughout the winery, there
Winery, you blink your eyes, and think you are original artworks, statues and hidden
are dreaming. Then you blink again and messages in the plaster of the cottage
see that you’ve stepped into a Brother’s walls which are only visible at sunset.
Grimm fairytale high in the Swiss Alps.
With authentic Snow White cottages all In the 1980s, Dorian and Les Linogle
around you and music from Cinderella lived in Orange County, but were looking
serenading you as you enter the winery, for property in a remote area to fulfill their
you really have stepped into a true piece lifelong dream of owning a winery. A
of Disney history, in the city of Temecula realtor called, saying a owner of a very rare
in Southern California. property was ready to sell and they needed
I first met one of the owners, Dorian to meet her at 8:30 the next morning. But
Linkogle at a travel show in San Diego. when they arrived they couldn’t get the
She invited me to tour the winery, and key to work. They peered in the windows,
never being one to say no to a new unique walked around, fell in love and made their
experience, I said yes. And unique it was.
offer of full price. Mr. Fields said that
Briar Rose is named after the Grimm’s whoever purchased the property had to
version of Sleeping Beauty. It is a small make a commitment to leave the property
winery hidden among numerous wineries as it was as long as he remained alive.
in Temecula. The entryway is a waterfall,
with cascading sounds soothing you as Briar Rose as we know it today, opened
you glide into the tasting room. in 2007, and produces some of the most
In 1968, Belden Fields, one of the creators award winning wines in Temecula.
of Disneyland decided to give his wife a Briar Rose wines have won numerous
present. He built the Snow White cottages international competitions in the $100
with thatched roofs among a huge grove and over category and been served at the
of olive and orange trees. Callaway, his Playboy Mansion and White House for
closest neighbor at the time, made a gift Presidential Inaugurations.
to him of one of his olive trees for a 25
cent delivery fee when the groves were Temecula is located in southwestern
torn out to make way for their current day Riverside County and could easily
vineyards. This tree, which still produces intrigue you for all of three days. But if
olives is the oldest olive tree in Southern you go, you MUST visit Briar Rose.
This is one of the many wineries that require a reservation.
There are three tastings, along with a private tasting called the Counter Club.
www.BriarRoseWinery.com • Reservations: 951-308-1098
14 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
Santa Monica Seafood
Photos by George Fryer
Dinner at RM Seafood Bay
Santa Monica Sustainable Seafood Dinner at Mandalay
Photos by George Fryer
16 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
Create A Change Now, is a grassroots non-
profit organization creating edible gardens
in schools, adding a nutrition program, and
then bringing the top Las Vegas chefs into the
classroom to educate children about how to
cook the food they have grown and make it
taste good. “We want to get children hands-on planting edible
gardens as well as teaching them the skills to harvest, prepare
and cook the food they’ve grown,” Candace Maddin, co-
founder of Create A Change Now says. “Chefs are wonderful
mentors and if we can break the cycle of reaching for junk
food by educating children that fresh fruit and veggies can
taste good, we can have an effect on the high child obesity
numbers we have here in Nevada.”
Create A Change Now is currently working with 6 local
schools. Recently John Simmons, Chef and Owner of
Firefly* Tapas & Restaurant, planted a shovel in the ground
to celebrate the creation of an edible garden at Rose Warren
Elementary School, and Chef Trevethan donated his award
from the Michael Ty Endowment Fund to put in a garden at
Elaine Wynn Elementary School. In addition, Chef Oscar
Toro from SUSHISAMBA has been working with the
children at Gene Ward Elementary School to show them
healthy meals you can
create in the kitchen
with the fresh produce
from their garden.
Create A Change Now is
a Las Vegas grassroots
movement asking for
support from our local
and friends. Volunteers
and donors are still
needed. For more
information, visit www.
to learn more.
www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 17
First Restaurant Introduces New Menu Items
Photos by Adam Shane
UNLV Taste of Korea
Photos by Adam Shane
18 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 19
SAVE THE DATE!! Thank You
December JASN Bonenkai to Our
JASN Bonenkai (End of the Year) Mixer Sponsors
(End of the Year) Mixer
Thursday, December 9, Thursday, December 9, 2010 6:00 pm - 8:00 pm EMPEROR LEVEL
2010 6:00 pm - 8:00 pm @ Ginseng 3 at the Imperial Palace Casino
@ Ginseng 3 at the 3535 Las Vegas Blvd. South, Las Vegas, NV 89109
Imperial Palace Casino Message from JASN President: SHOGUN LEVEL
Dear JASN Members and Friends,
I would like to formally invite you to join us for JASN’s annual Bonenkai
Las Vegas Marathon
party, to be held at the Imperial Palace on December 9th, beginning at
December 5, 2010
6:00 p.m. A delicious buffet will be catered by the wonderful Ginseng3
Restaurant. The party will be in the event room on the Third Floor, just
north of Ginseng3.
JASN MISSION When I lived in Japan, the “bonenkai” season (literally, “let’s party until
STATEMENT we forget this year”) was one of my favorites. The streets of Shinjuku
and Shibuya were filled with merry-makers, most of whom seemed just a
little more merry than the rest of the year. Despite the name, I found that
Japan, its people, the bonenkai was really a chance for friends and co-workers to gather and
culture, politics remember the good and the bad of the waning year, and to look forward to
and economics in the opportunities and challenges of the upcoming year.
Nevada. I think we could all agree that the past few years here in Las Vegas are
Advancing really deserving of a good bonenkai!
awareness As we come together on December 9th at the Imperial Palace for our
of Nevada in annual JASN Bonenkai, we have a lot to remember and celebrate about
Japan and within 2010. To help us celebrate, a number of Japanese performers have promised
the Japanese to join us and to lift a beverage in a hearty “KANPAI!”
community abroad. We will even have a performance by a shamisen player who will share
Creating songs and stories from his home island, Amami Oshima. Trust me, his
opportunities performance is not to be missed.
for meaningful There will be a melancholy side to this year’s Bonenkai, as well. As many
interaction between of you know, our wonderful Executive Director, Miho Rigdon, will be
Nevadans and leaving us at the end of the year to return to Japan. For many of us, this will
Japanese. be the last chance to see Miho-san before she leaves for her home country.
Educating Nevadans Bittersweet, indeed.
on important issues See you December 9th!
that impact the U.S. – JASN President : Jeffrey Winchester
Providing support for Become a JASN Member Today!
residing in Nevada.
Call us at (702) 818-3781
20 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
n Nov. 4, Tbones Chophouse & Lounge at the Red The first course featured an Autumn Squash Bisque made with BY Bob Barnes
Rock Casino, Resort & Spa presented an evening of pumpkin and Pumpkin Salad, which was naturally paired with
craft beer from Dogfish Head Craft Brewed Ales, Punkin Ale. The result was a perfect blend of pumpkin flavors in
paired with the creations of Chef Joseph Kudrak. both food and beverage form. Next up was Pork Belly with Apple
The evening began with an informal gathering in Fritter and one of Dogfish Head’s flagship beers, the 90-Minute
the restaurant’s beautiful outdoor patio overlooking IPA. The pork belly was braised in the beer and its salty char-
the Red Rock pool area. Passed appetizers of pulled acter balanced quite nicely with the citrusy flavor of this beer.
pork barbecue sliders, mesquite grilled pizza and The very potent 15.5% Olde School Barleywine was matched
a savory sweet potato tart were served with Dogfish Head with Braised Beef Cheeks and beets with a celery root puree
Festina Peche, 60-Minute IPA and Midas Touch. and a demi-glace made from the beer. A grand finale of a Warm
Chocolate Savarin was served alongside Pangaea, so named after
the supercontinent that existed 250 million years ago, before Bob Barnes is a
the continents were separated into their current configuration. native Las Vegan and
Pangaea incorporates ingredients from all seven continents, with associate editor of
water from Antarctica, basmati rice from Asia, muscavado sugar Fork and Pour-Food
from Africa, quinoa from South America, crystallized ginger & Beverage Magazine
from Australia, European yeast and North American maize. The of Las Vegas. He
result is a very unique beer with complex flavors. welcomes your
A nice touch at the conclusion of the dinner was the appear- inquiries.
ance of Executive Chef Joseph Kudrak and his assistant, Chef
Philipp Norsetter, who took time to visit with guests. This was Email:
the first beer dinner that Tbones has hosted, and judging from LVBobB@juno.com
the positive response of its patrons, it won’t be the last. Tbones
is definitely living up to its Best Steakhouse award in the 2010
Best of Las Vegas Review-Journal Readers Poll.
Ventano Italian Grill & Seafood hosted its second beer dinner,
featuring the beer of Sam Adams and a Boston theme. Ventano
had already shown itself to be versatile enough to venture from
its Italian menu with its German-themed Oktoberfest beer din-
ner a few months earlier, and this evening would again prove its
adaptability in excelling at any type of cuisine.
The first course matched Clam
Chowder and a baked pretzel with
Boston Lager, Sam Adams’ flagship
beer. The chowder featured generous
amounts of clams and garlic, which
wound up being a preview of an eve-
ning filled with hearty fare. A Boston
standard of fish and chips made with
North Atlantic haddock and served with
signature homemade chips was paired
with the new Coastal Wheat. Since
it’s brewed with lemon peel and has a
noticeable lemon flavor, a lemon wedge
We left this idyllic interlude and were ushered into Tbones’
would be completely unnecessary to en-
private dining room, where we were greeted with laminated
joy this beer. Although Oktoberfest had
placemats adorned with the Dogfish Head logo and a list of the
ended a few weeks earlier, it didn’t pre-
beers we would be enjoying. The sit down four-course meal
vent us from enjoying the Sam Adams
was prefaced with a talk by Bryant Goulding, Dogfish Head
Oktoberfest Lager with Bratwurst and
West Coast Regional Sales Manager. Bryant entertained us with
Boston Baked Beans. A hearty Pepper
the history of the humble beginnings of the brewery and how
Roasted Pork Loin with Old Fashioned
founder Sam Calagione opened the first brewpub in Delaware
Mashed Potatoes was backed up with
in 1995. The brewery has since grown exponentially to its
the equally hearty Sam Adams Cream
current status as the 24th largest brewery in the U.S. A highly
Stout. Naturally, Boston Cream Pie was
amusing tale was told of how Sam used a vibrating football
served for dessert, complimented by the
game to accomplish continual hopping during brewing. This
Winter Lager, which features a blend of
worked fine until the steam from the brewing kettle caused the
cinnamon, nutmeg and orange peel.
game to short out. Sam went on to invent and patent his own
continual hopping machine, a giant computer-controlled pneu- The dinner was capped off with a raffle
matic cannon that shoots of prizes of Sam Adams logo-ed hats and
hops into the boil kettle varieties of Sam Adams beer, some of
that he dubbed Sofa which are not available in the Las Vegas
King Hoppy. Bryant market. All attendees were given a part-
invited us all to tune ing gift of a Sam Adams glass, which is
into a new program on dubbed the perfect pint glass; specially
the Discovery Channel designed by the brewery, it has a narrow
titled Brewmasters, bottom and wider top to better open up
spotlighting Sam the beer flavors. This beer dinner at-
Calagione and the vari- tracted more than 80 diners, proving that
ous collaborations he Ventano’s clientele is ready and willing to
does with brewers from put aside their wine glass for a pint glass.
around the world. Ventano’s next beer pairing dinner is
slated for Friday, January 21.
22 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 23
Your Personal Chef
BY Chef Brian
In the past months I have written about summer
menus and recipes, vegetarian menus and Italian and
Asian cuisine. I have received several letters from
readers who are enjoying my photographs and my style
of International Cuisine. Since we are moving into the
winter months, I feel it fitting to write about the foods
which are fresh and currently in season. Most chefs
will design their menus using seasonal ingredients;
this helps with “food costs” and assists in the creative
cuisine the chef can offer their guests. Summer-
ripened fruits and vegetables are often difficult to find,
at a reasonable price, in the winter months; just as in
the summer months, winter-ripened produce doesn’t
find its way to the farmer’s market or grocery stores.
Some of my favorite versatile winter produce are
Fuyu persimmons and pumpkins. Sure, there are many
other varieties of cherubs and squash, but pumpkins are my favorite. I have designed
several meals and menus using pumpkin & persimmon in every course. A quick example
may be a breakfast menu of pumpkin and cinnamon pancakes with persimmon & pecan
butter; lunch may be a garden salad with bite-size roasted pumpkin and pumpkin seeds
with a lemon zest-persimmon vinaigrette; dinner menu may include pumpkin, ricotta
and turkey sausage ravioli with a sage and persimmon buerre blanc. With these two
ingredients dessert menus can be unlimited; a favorite of mine is a pumpkin cheesecake
with a gingersnap cookie crust and a persimmon caramel sauce topped with nutmeg-
The photographs shown are sweet-pumpkins with Fuyu persimmons and a roasted
sweet-pumpkin pie with a cinnamon caramel, a persimmon-nutmeg crème chantilly, with
very ripe-fresh-squeezed persimmon and candied vanilla-pecans….
The holidays of Thanksgiving and Christmas are almost here and aside from the
persimmons, thousands of families will be eating turkey and pumpkins in every state
of the Union. These ingredients have become so commonplace, during these holiday
months, that they can be available in every market, every city and on almost every dinner
table in the country. Between early November and early January, chefs all over the country
will be challenging their minds and palates deciphering ways to come up with creative
menus using these ingredients.
A great approach to traditional holiday menus is bread stuffing for turkey breast. It
seems most cooks at the holiday times make traditional-bread stuffing with dried white
bread, celery, onion, sage and chicken stock. I have created a non-sweet pumpkin bread
and persimmon stuffing with walnuts, dried cranberries, apples, celery, onions, leeks,
marjoram, nutmeg, and smoked bacon. It really is an amazing combination of flavor
profiles, if I do say so myself…
Many restaurants and chefs will cook several, if not dozens, of turkeys for the special
holiday menus and guests. To make a deeply concentrated turkey stock, use these bones
and drippings to make an enriched broth and an incredible base for fantastic flavored soups.
If you brown the bones with a little bacon or liquid smoke, you can have a great base for
split-pea soup, turkey noodle soup, turkey-escarole and white bean soup, and many more If you have any questions or
including turkey & corn chowder with diced pumpkin and persimmon croutons, and also would like a quote, consulting or
a turkey-pot-pie with a ginger, persimmon and pumpkin crust. recipes please write me at
Please, if you have any questions or would like a quote for a catering, or weekend- email@example.com.
delivered meals, feel free to write of call me. I am available to all my clients and readers Please also view my website at
upon appointment. I can create any style meal for any discerning palate for any size event. http://chefbrian310.tripod.com
I am here for you; if you want the best foods at the best prices contact me…
24 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
Since Inaugural Dinner in April, Project Dinner Table’s Local Charitable Donations Will Reach $20,000
Project Dinner Table hosted its seventh and final dinner of the season on Sunday, Nov. 14 at Floyd Lamb Park at Tule Springs. Chef de
Cuisine Roy Ellamar of Sensi at Bellagio prepared the much-anticipated six course dinner. The event began at 2 p.m. Only 130 seats
are available at the event’s signature continuous long clothed-draped dinner table.
Project Dinner Table is the wildly popular community dinner series founded by self-proclaimed spoonbender, Gina Gavan. What makes
Project Dinner Table so special is the delicious sense of community each event brings. Every dinner is hosted in a unique location,
unavailable typically to the public for dinner with each location selected based on its ability to host the event’s signature long, white
dinner table seating more than 100 guests and serving dishes family style. Local chefs work with local growers and purveyors to not only
create a one-night-only menu, but also to educate Las Vegans on all that is available while feasting on an organic dinner.
Project Dinner Table blends a philanthropic approach and appreciation for the farm to table movement, while focusing on what we love:
food, community and fun. A series of once-in-a-lifetime, white tablecloth dinners hosted on-location in unique and adventurous settings,
Project Dinner Table pays homage to and educating guests regarding local growers and sustainable sources. The gatherings celebrate
community, local food sources and the lost art of conversation. Guests break bread with local growers, food artisans, restaurateurs
and other spirited community members. Project Dinner table is a tasty reason for people to gather, give back, connect and share in
a phenomenal culinary adventure. A donation will be made to a selected charity at each dinner. For more information, go to www.
projectdinnertable.com or find on Facebook at www.facebook.com/pages/Las-Vegas-NV/Project-Dinner-Table/197400746943?ref=ts
or follow on Twitter - @Food4Good.
www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 25
TO THE KING
Jan. 4 - 9, 7pm
Don Rose has made a
career portraying Elvis and
has performed his tribute
show across the United
States and Canada as
well as in Germany and
Switzerland. Cost: $30.
CHILLIN’ ON THE
Jan. 7 - 9
Events will include an
open header contest,
creeper races, poker run,
raffles, ladies tea party,
door prizes and a DJ all
weekend. Cost: Entry
donation fee for charity.
Jan. 7 - 9
Golden Nugget - Front
The Laughlin Regional on
Saturday, and the Nevada
State cook-off on Sunday.
Cost: Free for viewing
DON LAUGHLIN’S RIVERSIDE GOLDEN NUGGET LAUGHLIN
RESORT HOTEL & CASINO 1900 S. Casino Dr. Laughlin, NV 89029
1650 S Casino Drive Laughlin, Nevada 89029 1-800-662-LUCK (5825) or 1-702-298-5111 or
Phone : 1-800-227-3849 Nevada: 702-298-2535 1-800-760-7046
Owned by Don Laughlin, the property now known Golden Nugget Laughlin is an intimate, 300-room
as the Riverside was originally a boarded-up motel resort located on the banks of the Colorado River. The
purchased by Laughlin in 1966, and became the tropical-themed casino features slot and video poker
cornerstone of one of the fastest growing communities machines, which includes progressive-play machines;
and gaming resorts in Nevada. The Riverside has table games, including blackjack, craps, roulette and
1,404 rooms in its two towers, five restaurants and three-card poker; keno; and a complete race and
a showroom that continually features top-name sports book, which is linked to the Golden Nugget
celebrities. The resort has a state-of-the-art movie
Las Vegas for the most up-to-the-minute betting lines.
theater with six screens; a classic car collection
Unrivaled in Laughlin, the Golden Nugget’s race book
featuring more than 80 rare and historic automobiles;
offers pari-mutual betting, provides access to major
convention facilities; a $15 million state-of-the-art
sporting events from around the world, and features
bowling alley; and supervised children’s daycare
center. The Riverside operates the U.S.S. Riverside, more tracks than any other race book in Laughlin.
a luxury tour boat that sails under Laughlin Bridge The Golden Nugget Laughlin also offers a variety
to Davis Dam and offers daily narrated routes on of fine and casual dining at affordable prices, to suit
the Colorado River. A new addition to the complex, all palates. Restaurants include Joe’s Crab Shack,
Casino West, features a 10,000-square-foot casino Harlow’s, Saltgrass Steak House, The Sports Bar at
with more than 180 slot and video poker machines, a Tarzan’s and The Deli. After dark, Thursday through
full-service cocktail bar and snack bar. Casino West is Saturday, The Sports Bar at Tarzan’s transforms into
located adjacent to the RV park (full hook-up with 740 the tropical-inspired Tarzan’s Nightclub featuring live
spaces) and 560-space parking garage. DJs and bands.
26 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
The School of Pastry Design is the creation of celebrity chef and
TV culinary artist Chris Hanmer, the youngest world pastry team
champion ever, and one of the few such champions to come from
the United States. The highly-creative, outgoing Hanmer is a former
pastry chef for multiple AAA Five Diamond hotels, and he is a
frequent face on the TV Food Network.
While a world champion in every sense of the word, Chef
Hanmer is also a friendly, down-to-earth, chef-next-door role
model, a master of every major pastry art, and the antithesis of the
pastry chef. His
have graced the pages
of major global food
magazines, and he
is now bringing his
techniques to a fantasy
studio kitchen in Las
Vegas where students
can spend time learning
or mastering the art of
pastry design and have
a great time doing so.
Biography of Pastry Chef Chris Hanmer
Chris Hanmer has made a steady progression from peeling
potatoes at a country club at the age of 15 to claiming the
gold medal as the youngest-ever American chef for a World
Pastry Team Championship. His accolades include world
class recognition and experience, and in 2006 he was honored
to become the executive pastry chef for the Ritz-Carlton Lake
Las Vegas property.
Now Chef Chris is bringing his experience and dynamic
cooking techniques to a beautiful studio kitchen in Las Vegas
where students – professionals and non-professional alike –
can spend time one-on-one or in small groups mastering the
art of pastry design.
2010 – The School of Pastry Design, Las Vegas, Nevada
2006 – Executive Pastry Chef, Ritz-Carlton, Lake Las Vegas,
Corporate Pastry Advisory Board Member, Ritz-Carlton
Opening Trainer for Ritz-Carlton Denver 2007, Dove
Mountain 2008, Lake Tahoe 2009
Member Art Institute Professional Advisory Committee
2004 – Team USA World Pastry Team Championship, gold
2003 – Assistant Pastry Chef, Bellagio, Las Vegas, Nevada
2001 – International School of Confectionary Arts (ISCA)
Traveled worldwide with famed Chef Ewald Notter
Member Team Klocko National Pastry Team Championship,
2000 – Albert Uster Imports (AUI), Gaithersburg, Maryland
Apprentice to Chef Susan Notter’s Gold Medal ACF Olympic
1998 – Named an up-and coming chef by the California
1998 – Culinarian, Ritz-Carlton, Laguna Niguel, California
1995 – Candlewood Country Club, Whittier, California
www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 27
Decorating While Green
For many restaurateurs, the ambiance within a restaurant is just as important as the quality of service or
the food on the plate. Furnishings, lighting fixtures, and photos can tell stories about family dreams, culinary
inspiration, and owner philosophy. But, for our Certified Green Restaurants®, décor also offers an opportunity
to communicate a commitment to sustainable practices.
Restaurants seeking Certification with the GRA earn points in seven environmental categories: Energy, Water Efficiency,
Sustainable Food, Disposables, Waste Reduction & Recycling, Chemicals & Pollution Reduction, and Sustainable Furnishings
& Building Materials. For some of our Certified Green Restaurants®, the latter category means recycled denim insulation or
sustainable flooring options, but for many, it means finding unique ways to decorate their space.
Need inspiration? Here’s how some of our Certified Green Restaurants® racked up points for their sustainable décor.
Breaking Down Sustainable Décor
CUPS, CUPCAKERY & LOUNGE, LA JOLLA, CA SOMETHING TO
Points for Sustainable Furnishings & Building Materials: 9.39
As the first 3 Star Certified Green Restaurant® in San Diego
and the only California bakery to achieve Certified Green Incorporating sustainable furnishings and
Restaurant® status, Cups is a unique restaurant concept that’s decorative elements is more than cost effective
also integrated several unique sustainable design elements and environmentally friendly; the origins
into their restaurant:
of a restaurant’s furnishings often serve as
Chairs made from acacia trees, 0.39 points: Acacia wood unique conversation pieces for guests and add
is a rapidly-renewable and sustainable substance with
additional character to the building. Here are
some interesting sources of salvaged decorative
elements in our Certified Green Restaurants®:
Recycled glass countertops, 3 points: Constructing counters
with glass offers a more sustainable and cost-effective
solution than granite or marble. The countertops at Cups are • When it comes to sourcing salvaged wood,
constructed of old glass bottles with multi-colored hues that Sweetgreen in Washington, DC is king…
give off a unique mosaic motif.
pin, that is. Their chairs and tables are
Recycled décor, 3 points: Even the animals that visit Cups constructed of wood salvaged from old
dine green—recycled bowls are used outside as a watering
hole for the pets of patrons. Cups also uses recycled planters
for the restaurant’s greenery, saving money while creating an • The Greenhouse Tavern in Cleveland, OH
elegant ambiance. takes a more educational approach, sourcing
Sustainable flooring, 3 points: When it came time to choose their tables from discarded secondary school
their flooring, Cups went au naturale: Instead of hardwood or and university laboratory tables.
linoleum, they chose pebbles. Their flooring is constructed of
small rocks that have been sealed with adhesives containing • Le Pain Quotidien built its dining philosophy
low VOCs that help reduce indoor air pollution. around traditional European neighborhood
bistros where denizens ate around a large
UNCOMMON GROUND, CHICAGO IL communal table. At its locations, the tables in
Points for Sustainable Furnishings & Building Materials: 12 question are constructed of salvaged doors.
3 Star Certified Green Restaurant® Uncommon Ground
has made a name for itself amongst sustainably minded • Adam’s Sustainable Table in Eugene, Oregon
Chicagoans with its diverse food, Certified Organic rooftop is illuminating the way to sustainable dining;
garden, and unique surroundings. Their commitment to their restaurant’s lamps are constructed of
sustainability doesn’t end with the food; they’ve also old aluminum cans.
done a great job of integrating their philosophy into the
restaurant’s design: • When becoming more environmentally
Sustainably-sourced chairs, 3 points: Chairs at Uncommon sustainable, every point counts, and even
Ground are constructed of wood that has been sourced the smallest design elements can help a
from forests certified by the Forestry Stewardship Council restaurant rack up considerable points
(FSC), an organization whose managed forests are planted, towards Certification. By implementing
maintained, and harvested sustainably. sustainable design and décor into their
Reclaimed wood tables, countertops, and cabinetry, 9 restaurants, Certified Green Restaurants® do
points: Barns across the United States are often felled due more than create conversation pieces, they
to inclement weather, natural disasters, or remodeling.
communicate their commitment to reducing
their environmental impact.
Uncommon Ground helps give new life to this old wood
with cabinetry constructed of reclaimed oak from an old
Midwestern barn. The restaurant also features tables and
countertops constructed of reclaimed oak.
28 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
Green Restaurant Association
Thinking of Going Green?
Take a strategic approach.
a non-profit organization
Phone: (617) 737-3344
www.lvfnb.com December 2010 I Las Vegas Food & Beverage Magazine 29
L a s Ve g a s
ACF CHEFS OF LAS VEGAS
CHEF OF THE YEAR BOOK 2011
Las Vegas “CHEF OF THE YEAR” is now in its 40th year and now highlights not only the elected Chef that greatly contributes to the
Industry but also the Associate and Student Culinarian of the Year who are all honored at the Annual Chef Of The Year Dinner and
Presentation in Las Vegas.
This year the LAS VEGAS CHEF OF THE YEAR BOOK 2011 is delighted to include Individual Chef & Restaurant Spotlights as well
as Directory Listings and Full Color Page Ads. The annual book is eagerly awaited by Chefs, F&B Professionals, Casino Executives,
Restaurants, and Culinary Students alike and remains with them as a reference for the entire year, giving extra exposure to advertisers
showing their support for the Chefs of Las Vegas. Distribution includes National ACF Chefs Associations and posting to the Chefs
Website. Don’t miss this exciting invitation to be included and listed in any of the sections of the ACF CHEFS OF LAS VEGAS “CHEF
OF THE YEAR BOOK 2011.”
Restaurant & Chef Spotlight
Directory Listing - $100.00 Chef Philip Lo
Executive Chef - Jasmine
Restaurant Spotlight - 2.4” x 3.25” - $200.00
Chef Spotlight - 2.4” x 3.25” - $200.00 3.25” The critics and the John Curtas named
Todd’s Unique Dining
KNPR food critic
dining public agree.
Todd’s Unique Dining “Neighborhood Chef Lo Oversees the menu development
Restaurant of the Year”· [East Side) in his of Jasmine, Bellagio’s gourmet Chinese
2009 restaurant awards. Also voted Best restaurant. The restaurant’s menu offers
Quarter Page AD 3.5” x 4.8125” - $350.00 Gourmet Restaurant by Las Vegas Review
Journal editors and readers.
traditional Hong Kong Cantonese cuisine,
as well as more modern interpretations.
4350 East Sunset Road Chefs in America, a California-based asso-
Henderson, NV ciation of culinary professionals, honored Lo,
an originator of nouvelle Hong Kong cuisine,
Half Page AD - 7.125” x 4.8125” - $650.00
www.toddsunique.com as one of “America’s Outstanding Chefs.”
Full Page AD - 8.5” x 11” - $950.00
TO VIEW THE CHEF OF THE YEAR BOOK 2010 VISIT:
http://www.forkpourmore.com/acfchefs.htm LAS VEGAS, NV
BIG DOG’S DRAFT HOUSE
FOR MORE INFORMATION AND TO PLACE Rancho at Craig Road 645-1404
BIG DOG’S CAFE AND CASINO
YOUR LISTING CONTACT: firstname.lastname@example.org Sahara at Torrey Pines 876-3647
BIG DOG’S BAR AND GRILL
Nellis Blvd. at Owens 459-1099
RESTAURANT SUPPLIERS Get Fresh Companies
Hickory House Las Vegas, NV
Las Vegas, NV www.getfreshsales.com
US Foodservice Las Vegas Sysco Las Vegas
Las Vegas, NV Las Vegas, NV
Santa Monica Seafood
Farmer Brothers Company Las Vegas, NV
6435 S. Valley View Suite B www.smseafood.com
Las Vegas, Nv. 89118 Las Vegas, NV
Southern Wine & Spirits of Nevada
Custom Culinary Las Vegas, NV
Las Vegas, NV
30 Las Vegas Food & Beverage Magazine I December 2010 www.lvfnb.com
“WHAT’S SMOKED IN VEGAS
STAYS IN VEGAS!”
Let’s Get Together at BJ’s!
At BJ’s there’s something for everyone to enjoy: from exciting
appetizers, signature deep dish pizzas, fresh salads and new HICKORY HOUSE
culinary creations, to Pizookie® desserts and award-winning
handcrafted beers. With over 100 menu items, there’s
something everyone will enjoy. FAX (702)622-3385
“Wow – I love this place!”®
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9520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980 www.hickoryhouse.us
W W W. BJ S R ESTAU R A N TS. CO M
Nevada Restaurant Association
combines tradeshow forces with Catersource
FREE TRADESHOW FLOOR PASS
Restaurant, Hospitality, Catering and Event Professionals
Tuesday, March 1 • Noon – 6:00pm | Wednesday, March 2 • 9:00am - 2:00pm
Las Vegas Convention Center, Central Halls
• 800+ Booths - 100 Different Product Categories. • Get thousands of Fresh Ideas at the Xperience Stages,
Tabletop Contest and Buffet Building LIVE event.
• ACF Las Vegas Culinary Challenge.
• Exclusive Offers and Show Specials, discounts,
• See What’s New and the latest trends for catering menus, table-
drawings and give-aways.
top, linens, serving equipment, software, vehicles, entertainment,
furniture, lighting, event design and so much more. • Hundreds of new Products and Launches!
• FREE Show Resource Guide and two award-winning magazines, • SAMPLES! Specialty foods, appetizers, desserts, wine
Catersource and Event Solutions. and more.
Visit our website to register for your free Tradeshow floor pass and
for the complete Conference schedule and package options!
Register at www.catersource.com or call 877.932.3632