Issue 11 Volume 5
Meat the New Bull in Town
Nevada Restaurant Association invites you LAS VEGAS EPICUREAN AFFAIR
to the culinary event of the year. Set in the
lush poolside paradise of The Palazzo, the MAY 26, 2011
Las Vegas Epicurean A air will take your
senses on a wild ride. From the savory
cuisine and succulent cocktails, to stunning
fountains and luxurious landscape, this event Pool Deck
encourages guests to experience it all. 3325 Las Vegas Blvd
Las Vegas, NV 89109
Satisfy your passion for cuisine and thirst for ex-
citement with an endless temptation of cocktails VIP ADMISSION: 6:00 PM
and hors d’oeuvres in this sensual and vibrant GENERAL ADMISSION: 7:00 PM
atmosphere that is undoubtedly Las Vegas.
TO PURCHASE TICKETS,
All guests must be 21 years or older to attend.
Visit www.LASVEGASEPICUREANAFFAIR.com or
Call Nevada Restaurant Association at 702-878-2313
or The Palazzo Box O ce at 702-414-9000 for details
5 Cover Guess you are shocked! LVF&B Pro usually has a grand
chef or pretty mixologist covering the issue, but we
wanted to invite our readers to see who the “New
Bull in Town” is and get some information about him.
The Montana Wagyu Cattle Company may change
the way you look at Kobe-style Beef…Check it out on
We would like to welcome the new Three Square
President and CEO Brian Burton, and wish him all
the luck and support for this fine and only Southern
Nevada food bank. We will miss our dear friend and
Founder Julie Murray, but understand that she will be
around as a consultant, and look forward to hearing
from her from time to time.
UNLVino proved to be as good as ever, and we want
to thank Southern Wine & Spirits for this great yearly
event benefiting the students of the Culinary Arts
Department at UNLV, our upcoming professionals.
Cover The WORLD TEA EXPO will be coming back to the Las
Vegas Convention Center on June 24-26. A not-to-
miss expo with some of the best tea from around the
world, it’s a premier event including seminars on tea
for the industry professional.
Page 5 Page 14 Page 21
The World’s First The Conductor’s Behind the Scenes
Luxury Whisky Room at Railroad at a Food Network
Enjoyment Pass Challenge
Page 15 Page 22
Page 6 Grand Opening of What’s Brewing?
What Do We Tivoli Village and
Mean by Talent Brio Tuscan Grille Page 24
Management? Your Personal Chef
Page 8 Alexis Park & Page 25
ACF April Dinner/ UNLVino
Meeting Hosted by
Southwest Gas Beef Page 26
Joseph James The
Page 10 Page 19 Secret Brewery with
Asparagus…Now is Three Square a Big Reputation
the Time! Names Brian W.
Burton President Page 28
Page 11 and CEO Sustainable
World of Seafood
Pinot Noir 2011 Page 20
What’s Cooking: Page 30
Page 12 BRATALIAN United States
Brett’s Vegas View Neapolitan Cantina Bartenders’ Guild
www.lvfnb.com May 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!
with Associate Editor
Mike Fryer Bob Barnes recently
visited with Bratalian
Editor-in-Chief Owner-Operator Carla
Thank you for joining us in this Pellegrino for an
issue of The Las Vegas Food & in-depth article on this
Beverage Professional. amazing lady of culinary,
For any questions, comments or including some
advertising inquiries please email great photos by our
email@example.com very own photographer
George Fryer. Cheers!
Bob Barnes UNLVino’s Sake Fever
Associate Editor proved that you can be
firstname.lastname@example.org better than ever, even in an
economy that took its toll
on the Las Vegas food &
beverage industry. In a re-
bound for both Las Vegas
& Japan, sake manufac-
turers were in full force
George Fryer again this year, as celebrity
Las Vegas chef and our
Photographer monthly contributor
email@example.com Les Kincaid discusses
along with his lovely wife
Tivoli Village recently
opened in the NW side
of Las Vegas to include
the very popular Brio
Juanita Aiello Restaurant as LVF&B
Creative Director Pro Editor-in-Chief
firstname.lastname@example.org and Top Restaurant
Columnist Max Jacobson
discuss the finer points
of dining outlets at this
Contributor Contributor Contributor Contributor Contributor Contributor Contributor Contributor
Jackie Brett Les Kincaid Juanita Fryer Shelley Stepanek Chef Brian Linda Bernstein Beth Ellyn Jan-le Low
Contributors Contributor Contributor Contributor Contributor Contributor Contributor Contributing
Scott & Elaine Harris Linda Duke Michael Oshman Chef Jet Chef Allan Asch Lara Baldwin Simone Hammond Photographer
4 The Las Vegas Food & Beverage Professional I April 2011 www.lvfnb.com
BY Les Kincaid
The World’s First Luxury Whisky Enjoyment Experience
Experience - Nth
March was a great month
Les Kincaid is a for whisky lovers. We
food, wine, and all had an opportunity
golf expert and to taste one of the
cookbook author. He world’s oldest popular
hosts a nationally Four Roses products
syndicated wine at a luncheon, and then
radio show each with time available
Thursday from later in the evening, to
7 to 8 pm. You can the world’s first, super-
enjoy his website or premium, elite whisky
his broadcast at tasting experience, ‘Nth
2011 Show.’ And, it
was held at the Encore
Resort, no less.
FOLLOW ME ON We were able to sample a dram or so of whisky from the world’s most unique,
FACE & TWITTER finest premium whiskies from the top-tier brands. This is not an exaggeration
www.facebook.com/ either. What has often been viewed as the traditional male drink of choice
leskincaid is now gaining interest among fashionistas everywhere. While this special
www.twitter.com/ tasting is in its infancy (first ever), Atlanta based Mahesh Patel brought butler
leskincaid passed pre-dinner hors d’oeuvres, a gourmet dinner reception, a souvenir
Glencairn cut crystal tasting glass and master classes available, all in addition
to the super tasting.
Some of the finest whisky aficionados, high-end connoisseurs and collectors
were enjoying these tastes of single malt and more. Some of the tastings we
experienced included: Highland Park 25, 30 and 40 year old, Royal Salute 21
year old, Suntory Yamazaki 1984 vintage, Ardmore 30 year old, Balvenie
30 year old, Bowmore 1964 “Gold” 44 year old and
the Glenlivet 1940 70 year old. While this is only a
sample of what was available, you need to know if
you missed this you can certainly catch next year’s,
because it is scheduled for a return in 2012.
If you would like to see everything that Mahesh
Patel put together, visit the web site and check
back to plan your participation for next year. http://
www.lvfnb.com May 2011 I The Las Vegas Food & Beverage Professional 5
HUMAN RESOURES INSIGHTS
Westcott-Bernstein What Do We Mean by Talent Management?
In my opinion, when we talk about Talent Management to function more effectively.
in today’s organizations, we are talking about the Appropriate engagement
melding of many key aspects of human capital
management. Managing your MOST VALUABLE
(authority and accountability).
asset is an important business decision, because you When you hire someone you must give them the
truly have an investment in each and every individual authority to do their job. This can be difficult for
you hire. Why not then take the time to ensure you some managers. However, failure to allow for
are getting the most out of this key asset. Just as you employee engagement in their role will not only cost
Linda Bernstein has would make sure your essential tools, equipment and you productivity, but it will damage trust. It can be
provided sound human other physical assets are maintained in top condition difficult to regain trust. Most employees want to be
resources advice and given the chance to do a good job and will rise to the
guidance to Fortune
and working order to ensure ongoing production; in
much the same way you need to manage your Talent occasion when given the authority and shown a bit
500 companies and
others for over 25 to ensure that every opportunity is afforded them to of faith in their abilities.
years. She has helped produce and provide a return on your investment. Career management.
these organizations How do we effectively manage our Talent you might
review procedures and Invest in your employees. Spend time and money
ask? It takes planning, coordination and effort. You on their development and become involved in the
that are designed to must first hire effectively, then train according to management of their career. Allow employees to
reduce liabilities and need, ensure appropriate engagement (authority and experience new levels of authority and accountability,
increase their profits. accountability), manage their career continually, and assess their capability, and then encourage them to
She also assists with the implement programs/processes that will retain them. get additional training, education or certifications to
development of human Let’s take a look at how each of these management achieve their career goals and your future business
capital through focused efforts can help produce business results. needs. An investment in your employees will return
and training programs Effective hiring. to you tenfold.
designed for all levels of Put some time and effort into your recruiting and Ongoing retention.
employees. hiring process. Make sure you have current job Keeping employees for longer periods of time
descriptions and hire according to job requirements. reduces your costs. As we have learned, constant
Linda has written a self-
Outline formal interview questions that you ask of all turnover requires new recruitment and training
help book entitled “It All
Comes Down to WE!” candidates, and make sure they are clearly job related. efforts and this can cost you plenty. Additionally,
which offers guidelines Share information about the company and job openly there is almost always some lost productivity while
for building a solid and with every candidate so that they will know what a new employee learns to become familiar and
enduring personal work is expected for the position. Be thorough as well as then competent with the work. Pay attention to and
ethic. You can find her friendly. Equally important as getting key information reward employee loyalty, efforts and impact, and
book on the website about skills from your candidate, is giving candidates you may well experience increased profits.
(below) or on Amazon or information so they can determine if they are a fit for
Google books. the job and will do well in your business. Lastly, how do we measure the return on our Talent
investment? Of course it may be easily evident in
Targeted training. increased profits. However, when we effectively
Phone: All employees must receive orientation training manage our Talent we also see other less obvious
when they join your organization; either a formal returns. Employees stay. Longevity means reduced
class or a one-on-one introduction to your business. recruitment and hiring costs. Customer service-
LindaBernstein@cox.net However, it is even more important to provide feedback on superior care and service provided to
training that is specific to their need and position. your customers will translate to repeat business
Booksite: Train employees on how to best complete their jobs and increased sales. Product knowledge means
.ItAllComesDowntoWE.com and what key attributes, product knowledge, safety increased effectiveness. Management of your talent
and courtesy are required. Training which improves translates to job satisfaction, and that means happier
product or service knowledge may increase customer employees! And happier employees ensure a return
satisfaction or confidence, and allow the employee for you, both in profit and in customers!
Next month’s topic: How to Catch a Thief (employee pilfering)
What measures have you taken to reduce/control employee theft. Explain.
(Send responses to LindaBernstein@cox.net)
(Responses may be printed in next month’s column.)
6 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
Signature Chef “W
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
Let’s Get Together at BJ’s!
and different wines, talk with the distributors
and winemakers, eat great food, and catch up
At BJ’s there’s something for everyone to enjoy: from exciting
with other Las Vegas Industry Leaders.
appetizers, signature deep dish pizzas, fresh salads and new
Please contact us if interested in joining
creations, to Pizookie® desserts and award-winning
culinary & attending or any questions…
handcrafted beers. With over 100 menu items, there’s
something everyone will enjoy.
“Wow – I love this place!”®
UPCOMING PRESENTORS INCLUDE
BAL SAM IC
GLA ZED CHIC
TRIPLE CHOCOLATE PIZOOKIE
MADE WITH GHIRARDE
BLVD., SUMMERLIN • (702) 853-2300
10840 W. CHARLESTON ARNOUX
9520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980
W W W. BJ S R ESTAU R A N TS. CO M
Chef Paul’s Guadalajara Pork
You Work Hard on Your Menu . . . Yield: about 6-8 servings
Leave the MAGIC to Chef Paul! 1 4-5 lb pork shoulder, boneless
1/2 cup Chef Paul Prudhomme’s Fajita Magic® or Pork and Veil
Choose From 28 Magic Seasoning Blends Products Magic® or Barbecue Magic® or Meat Magic®
2 tablespoons vegetable oil
2 cups onions, chopped
Chef Paul Prudhomme 1 1/2 cups celery, chopped
stands for quality and 1 cup green bell peppers, chopped
2 cups tomato sauce
he proudly offers his
5 tablespoons apple cider vinegar
line of all-natural, Magic 1/4 cup dark brown sugar, firmly packed
Seasoning Blends (17), 1/2 cup honey
4 bay leaves
Magic Sauce & Marinades
1 1/2 cups beef stock or chicken stock, unsalted
(4), Magic Chiles (7) Day 1
and Smoked Meats 1 Rub the meat with the Magic Seasoning Blend of your choice.
2 Wrap and refrigerate overnight.
(Andouille & Tasso)!
Order Direct 800-457-2857 or request 1 Heat the vegetable oil in a large skillet.
2 Add the onions, celery and bell peppers.
products from your local distributor. Save $5
3 Cook, stirring frequently, until the onions are brown on the edges,
when you order or send for mail-in certificate about 10 minutes.
and save on your first order!
4 Add the tomato sauce, vinegar, brown sugar, honey and bay leaves.
5 Bring to a boil, stirring well, and simmer briefly, about 2 minutes. Set
6 Place the seasoned pork in a roasting pan. Add the stock and cover
Call Gregg Villarrubia (504) 731-3519 or email@example.com
Las Vegas broker contact: CALL YOUR LOCAL SALES REP TODAY!
7 Bake at 225ºF for 2 hours.
Rick Mundy (Nasser Company, Inc.), (702)-873-4351 or 8 Add the reserved cooked mixture. Re-cover with foil.
9 Bake until tender, about 3 1/2-4 hours.
10 Slice meat thinly across grain (or shred).
Hosted by Southwest Gas
ACF Chefs of Las Vegas May Dinner-Meeting was held at Southwest Gas
Corp. and hosted by the ACF Chefs Advisory Board featuring
a great Bar-B-Q complete with a cheese and wine tasting
IATE ADVISORY BOA
by Ferrari-Carano Wines.
Photos by George Fryer
8 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
IATE ADVISORY BOA
ACF CHEFS OF LAS VEGAS 14TH ANNUAL GOLF TOURNAMENT
PRESENTED BY THE CHEFS ASSOCIATE ADVISORY BOARD
“LAS VEGAS CHEFS GOLF TOURNAMENT FEATURE”
This year the ACF Chefs of Las Vegas Associate Advisory Board will be featuring the “Las Vegas Chefs Golf Tournament ” in the June
Issue of The Las Vegas Food & Beverage Professional and circulated to all the participating Chefs and companies joining the Chefs Golf
and including Chefs/Restaurants/Properties throughout Las Vegas and will be referred to for the entire year. All listings will be both in
print and on line with your logo and link on the website giving wider coverage and immediate information contact. Please check the
coverage styles below and contact us with any questions and to place your listings which will be closing in May for a June 1st printing.
Directory Listing - $100.00 Chef & Product Spotlight
(Free with any AD placed)
Chef Philip Lo
Executive Chef - Jasmine
CHEF/PRODUCT SPOTLIGHT - 2.4” x 3.25” - $200.00
(Free to all participating T-Boxes)
3.25” The critics and the John Curtas named
Todd’s Unique Dining
Quarter Page AD 3.5” x 4.8125” - $250.00 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
Half Page AD - 7.125” x 4.8125” - $450.00
Gourmet Restaurant by Las Vegas Review traditional Hong Kong Cantonese cuisine,
Journal editors and readers. 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,
(702) 259-8633 an originator of nouvelle Hong Kong cuisine,
www.toddsunique.com as one of “America’s Outstanding Chefs.”
Full Page AD - 8.5” x 11” - $750.00 2.4” 2.4”
FOR MORE INFORMATION AND TO PLACE
YOUR LISTING CONTACT MIKE FRYER: firstname.lastname@example.org
HICKORY HOUSE SAM’S TOWN HOTEL &
Las Vegas, NV GAMBLING HALL
www.hickoryhouse.usa Las Vegas, NV
GET FRESH COMPANIES
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www.customculinary.com COMPANY 7.125”
Las Vegas, NV
FOOD FOR THOUGHT
Asparagus…Now is the Time! BY Les Kincaid
very thin asparagus spears (very skinny) leave them in the
store; those are what we in the food business call weeds.
HOW TO TRIM
The easiest method is to simply bend the stalk until it
breaks, and discard the bottom. If you want less waste, you
can take a vegetable peeler to the tough ends, removing the
woody outside to reveal the tender stalks inside.
HOW TO STORE Les Kincaid is a
food, wine, and
Fresh asparagus is best when eaten within 2-3 days. To golf expert and
store in the refrigerator, there are two methods: 1) wrap cookbook author. He
the bottoms in damp paper towels and store in an unsealed hosts a nationally
plastic bag, or 2) trim one inch off of the bottoms, stand syndicated wine
upright in one inch of water, and loosely cover the top radio show each
One of my favorite signs of spring is asparagus at our with a plastic bag. If you want to freeze fresh asparagus, Thursday from
farmer’s market. Tucked into an omelet, pureed into a blanch it for a few minutes, then drain, dry and pack in 7 to 8 pm. You can
soup, or served alongside chicken or fish, these green stalks enjoy his website or
freezer-safe containers. his broadcast at
pack a one-two punch of flavor and nutrition. I’ve rounded www.leskincaid.com
HOW TO COOK
up some tips on buying, storing and cooking these seasonal or email
delights, plus a few of my best asparagus recipes. Asparagus lends itself well to a variety of cooking email@example.com
methods, like roasting, steaming, stir-frying, blanching or
HOW TO BUY
grilling. The trick is not overdoing it -- it’s a fast-cooking FOLLOW ME ON
Thick or thin? When choosing asparagus stalks, it’s more vegetable, especially the thinner stalks, and you want to FACE & TWITTER
of a personal preference than an indicator of which is keep it crisp-tender. One of Tammy’s favorite breakfast www.facebook.com/
“better.” No matter your thickness, make sure the stalks items is a frittata. As a matter of fact, one of her favorite leskincaid
are bright green, the tops are tightly closed and the bottoms vegetables is asparagus. So, put the two together and now www.twitter.com/
aren’t dry and white. Buying stalks of roughly the same you know what we often have for breakfast. (See recipe leskincaid
width will ensure even cooking. Also, when you see those below).
6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon sweet butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 ounces Fontina, diced
Preheat the broiler.
Whisk the eggs, cream, 1/2 teaspoon salt and pepper in a medium
bowl to blend. Set aside.
Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof
skillet over medium heat. Add the asparagus and sauté until crisp-
tender, about 2 minutes. Raise the heat to medium-high. Add the
tomato and a pinch of salt and sauté 2 minutes longer.
Pour the egg mixture over the asparagus mixture and cook for a few
minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata
is almost set but the top is still runny, about 2 minutes.
Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the
frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
10 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
World of Pinot Noir 2011,
a Detailed Look (and taste) from
the Media Room
The World of Pinot Noir over
the last 11 years has earned
the reputation as one of the
foremost wine focus events
in the country, with growers,
winemakers and master
sommeliers from all over Pinot Noir. From the early days at Zaca Mesa Winery and 20-year BY Elaine &
the world converging on the tenure at Byron Vineyard, he has continued to experiment with Scott Harris
Cliffs Resort in Shell Beach, clones, rootstocks, soils and winemaking techniques, exploring the
California every March. Each year we find young upcoming stars tremendous potential for Pinot Noir in Santa Barbara County. He
producing very nice Pinot Noirs, visit with icons of the industry and
launched the Ken Brown label in 2003 and became excited about
sample their time-tested works of art.
the vineyards and the wines that brought him to Santa Barbara
ZOTOVICH CELLARS: Sta Rita Hills County in the first place 30 years ago. His Ken Brown 2008 Pinot
The Zotovich Family Cellars was probably the nicest surprise we Noir Sta. Rita Hills is a classic Pinot Noir from one of the premier
had over the whole weekend. After tasting the Zotovich Family Pinot Noir AVAs in the US. http://www.kenbrownwines.com/focus
Cellars Estate Pinot Noir Sta Rita Hills 2008 in the media room we AMPELOS CELLARS:
had to go “in search” of these wines at the Grand Tasting by The
Great wines have a great story and one of the greatest is Peter and
Sea. We saw a 20’s something young man pouring the Pinot Noir
Rebecca Work, owners of Ampelos Cellars. They bought 82 acres
and discovered he was none other than winemaker Ryan Zoltovich. Elaine Harris, sommelier,
in 1999 and moved to “The Ranch” in 2002. The first 15 acres
A Cal Poly grad, for the last three years he had been the cellar master owner of Vino Las Vegas
were planted in 2001 and in 2005 expanded with another 10 acres.
for the legendary Sea Smoke Cellars and left in July to work for his LLC and Editor-In-Chief
They spent the first four years learning how to farm the land, prune
family in their estate vineyard. We were impressed with Ryan and of The Cuisineist.
the vines and coax them onto the trellis. Ampelos is truly a small
his Estate Pinot Noir 08, one of the best we had all weekend. Ryan
boutique winery producing about 3,500 cases a year and doing very
has the potential to be a new and rising star in the Sta Rita Hills. Scott Harris, sommelier,
well at it. Their lovely 2007 Lambda is their “focus” estate Pinot
http://zotovichcellars.com/cm/Home.html President of Vino
Noir. The Lambda has all the signature notes of the Sta Rita Hills
SEA SMOKE CELLARS : Las Vegas LLC and a
and has scored 91 points Tanzer IWC, 93 + gold medal Tastings. staff journalist for The
Sea Smoke Winery needs no introduction to any wine lover. They com and 90-93 points Wine Spectator. Ampelos is all about love Cuisineist.
don’t have a tasting room, and only offer periodic by appointment and passion for the land and should not be missed. http://www.
vineyard tours and have an allocation list! Having the opportunity ampeloscellars.com/
to visit with winemaker Don Schroder and taste these very special DRAGONETTE CELLARS :
wines is always a treat. For years, vintners have coveted a stretch
A winery we have been watching literally from their inception
of land in the western end of Santa Barbara’s Santa Rita Hills AVA
is Dragontte Cellars. John and Steve Dragonette and close friend
known to have the perfect microclimate, soils, and exposure to
Brandon Sparks-Gillis formed Dragonette Cellars in order to pursue
grow world-class Pinot Noir. In 1999, fulfilling a long-held dream
a long-held dream to produce wines of the utmost quality and purity
of owner Bob David’s, this sought-after stretch of land became Sea
from the finest vineyards in Santa Barbara County and the Central
Smoke Vineyard. We enjoyed the Southing 2008 Sea Smoke Sta Rita
Coast. It looks like they have achieved it. Their 2008 Pinot Noir
Hills. It lives up to the long history and reputation of this legendary
from the Iconic Fiddlesticks Vineyard Sta Rita Hills is a Pinot Noir
vineyard. If you are looking for a true “standard” in Pinot Noir, Sea
that speaks to you about the AVA. Pinot Noirs from the Sta Rita
Smoke is a must! https://www.seasmokecellars.com/index.asp
Hills have a special signature and Dragonette has done an excellent
SINOR-LAVALLE WINES: job in winemaking and staying true to the Sta Rita Hills signature
Founded in 1997 by winemaker Mike Sinor and his wife Cheri flavors. http://dragonettecellars.com/
LaValee-Sinor, this winery is making some very nice Pinot Noir The World of Pinot Noir features some
and got our attention. The 2008 Pinot Noir Talley-Rincon Vineyard of the finest Pinot Noir in the world.
is a classic example of a Pinot Noir from Arroyo Grande. It scored This event puts legendary winemakers
an amazing 93 points last year and has a production of only 73 cases. side by side with the young all sharing
This husband and wife team are well on their way, and you can taste their skill and love for this very special
the dedication to growing and producing high quality hand-crafted varietal. We sampled literally hundreds
Pinot Noir with every sip. http://www.sinorlavallee.com/ of Pinot Noirs and all represented their
KEN BROWN WINES: AVA and country well. A few wineries
When you talk about a true pioneer in winemaking, one name that stood out for us over the three day
always comes up is Ken Brown. His first experience with Pinot Noir period for their quality and what we feel
in the Sta. Rita Hills came in 1976, when he met fellow pioneers a Pinot Noir should be. We look forward
Richard Sanford and Michael Benedict and tasted one of the first to the 12th World of Pinot Noir next
Pinot Noirs from the Sanford and Benedict Vineyard. Most of his March and look to find more ‘special’
career has been spent pursuing the elusive traits that make great finds among the best of the best.
Visit World of Pinot Noir at
www.lvfnb.com May 2011 I The Las Vegas Food & Beverage Professional 11
RESTAURANT NEWS / QUICK CLIPS a new store inside The Forum Shops at “X Burlesque” is celebrating its four-year run
The Nevada Restaurant Association Caesars Palace. at the Flamingo with an extended contract
will hold its annual Las Vegas Epicurean The first official GUINNESS® store in the through 2013.
Affair at The Palazzo Pools on Thursday, United States has opened in the Shoppes at “The Mentalist” Gerry McCambridge
May 26 and feature nearly 75 purveyors. Mandalay Place.
will perform 7:30 p.m. Thursday - Tuesday
Tacos & Tequila at the Luxor has kicked ENTERTAINMENT NEWS
off Cougars & Cuervo Wednesdays from shows for another two years at the V Theater
6-9 p.m. and begun spicing up Saturdays inside Miracle Mile Shops.
and Sundays with a Mariachi Brunch. Golden Rainbow, an original production
Andre’s Restaurant & Lounge at Monte featuring performers from Vegas shows, will
Carlo is hosting Whisky Wednesdays from host its 25th annual fundraising “Ribbon of
7-9 p.m. inside its cigar lounge.
Border Grill at Mandalay Bay has
introduced the all-you-can-eat Border
Brunch every Saturday and Sunday
Railroad Pass established in 1931holds
the oldest active gaming license in Southern
Nevada. Inside is the Conductor’s Room, a
fine dining experience at affordable prices.
The Verdict’s Inn is a new breakfast-
lunch restaurant downtown in the legal Elton John will return to The Colosseum
district with décor and menu reflecting its at Caesars Palace with a new show “The
location. Million Dollar Piano” and start a three-
On weekends, folks can take a 45-minute year residency Sept. 28. With “The Red
ride aboard the Nevada Southern Railway Piano,” John completed a five-year deal in
departing in Boulder City and traveling to April 2009. Life” at Paris June 26 at 1 p.m.
Railroad Pass at 10, 11:30, 1 and 2:30. Golden Nugget headliner Gordie “Supernatural Entertainment starring
Shelter Serra is in The Cosmopolitan’s Brown, who has been there since Feb. 5,
artist-in-residence program with “The Lior Suchard” has returned to the Palms
2009, is extending his show with a multi- for a 2011 residency in The Lounge.
Trophy Room” featuring a collection of year deal.
statuary lions in the P3 Studio. Jeff Timmons, founding member of 98
The Improv at Harrah’s has a five-
Bellagio Gallery of Fine Art has opened year extension through 2015 with Caesars Degrees, will join the Chippendales as
“A Sense of Place: Landscapes from Entertainment and will bring back special musical guest star and emcee May
Monet to Hockney” featuring 30 artworks. some name alumni starting with Jay Mohr 12 - June 5.
June 24 - 26. Rodney Carrington, a Pollstar’s Top
The Orleans will open Big Al’s Comedy Five-grossing touring comedian, will
Club May 7. The renovated space seats 200 debut his stand-up routine at The Mirage
and will have shows Thursday - Saturday at June 17 – 18.
7:30 and 10 p.m. and a free Sunday open
mic night 9 to 11:30 p.m. Grandma Lee will “Holly’s World” co-star Angel Porrino
headline through July 2. has joined the “Absinthe” cast as The
The V Theater has opened “Breakfast Weather Girl in the new adult carnival show
with Bugsy” with a 9 a.m. breakfast and at Caesars Palace.
show about Las Vegas’ evolution. “VEGAS! The Show” at the Saxe Theater
Singer/pianist Wes Winters has a new inside Miracle Mile Shops that opened last
weekly Thursday and Friday night act from June is now seven days a week.
5 to 8 p.m. in the 150-seat Grandview Sammy Hagar’s Cabo Wabo Cantina
The Jeff Mitchum Gallery opened at Lounge at South Point.
Bellagio showcasing treasured images from The new Blue Man Group 15-foot-tall is hosting a 12-week Sunday “Sammy’s
world-renowned fine art photographer. statue at the Fashion Show is an interactive Battle of the Bands” competition with a final
Bettie Page Clothing with a store inside display featuring two large, high-definition Sept. 18 showdown. Winners will open for
the Miracle Mile Shops recently opened monitors and “fan cam.” Holiday Havoc 2011.
12 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
THE CONDUCTOR’S ROOM AT
RAILROAD PASS in the County
The Best Kept Secret
BY Shelley Stepanek
What an amazing job Railroad Pass has
done keeping this quiet among their close
knit clientele. Well, we are going to open
up this news to all of Las Vegas. No one
will want to miss an evening here, hosted
by Maitre D’Extraordinaire Sean Grady.
Now many of you may remember him
from years past at “Top of the Mint” and
other numerous restaurants throughout
the city, including The Congo Room
and Don the Beachcomber, Sahara Lake
Tahoe, and lastly from the Bootlegger.
Another highly prized tidbit is they are
owned by MGM, and they only do the
top shelf in restaurants. On August 1,
Railroad Pass Casino will become the
oldest licensed casino in the state.
Kurt Thompson is General Manager pace of Las Vegas. Halfway to Boulder Crab Cocktails, Portabella Mushrooms
over the whole property, including the Dam, it is a quick trip and a great evening or Oysters on the Half Shell or Fried
100 rooms, the 50-seat showroom and out. Starting with a bottle of Rosenblum Calamari, I gave up and let Sean order
the 110 seat restaurant. Cabernet from Napa, and an order of for us. Try the Conductor’s Salad, or
The Conductor’s Room features dark the Fried Calamari, I knew I was in for the Baked French Onion Soup if you
red walls, and huge booths that you can one relaxing evening. Looking over the can’t make up your mind. Sean picked
sink into a world away from the frantic rest of the appetizer menu, with King out the Steak and Australian Lobster
combination with asparagus and a
baked potato big enough for three. My
friend had the Blackened Sea Bass, pan
seared in pure butter and Cajun spices.
They also feature Barbeque Baby Back
Ribs and Chicken, Veal or Chicken
Parmesan and Grilled Herb Chicken
Breasts. And then the big surprise when
the dessert cart was rolled out. This is
truly a “WOW’ factor. Every freshly
made dessert is at least a fourth of a
whole cake. The Carrot Cake must have
been 6 layers high and the Tiramisu
was enough for a whole family. Every
dessert was incredible. The service is
impeccable; the employees are at your
constant beck and call.
Open Thursday - Sunday, from 4-10pm, call 702-294-5000 for reservations.
Located at 2800 S. Boulder Hwy. Henderson, NV 89105
14 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
Tivoli village Tivoli Village cut the opening ribbon recently on the long-awaited for shop and restaurant district
located on Rampart and Alta on the NW side of town, with Mayor Oscar Goodman and his wife Carolyn Goodman assisting.
Brio Tuscan grille The Brio Tuscan Grille opened its second Las Vegas location recently in the newly
opened Tivoli Village. Executive Chef Christopher Horning and General Manager Maureen Kane oversee this beautiful restaurant with
guidance from our old friend District Partner Keena Warner.
www.lvfnb.com May 2011 I The Las Vegas Food & Beverage Professional 15
Meat the New
Bull in Town
When a person sits down
to enjoy a fine steak at a
local establishment, they
usually don’t consider
the process that it went
through to get to the
plate. However, chefs
and restaurant owners
know the importance of
With so many distributors
and food vendors in Las
Vegas, it is easy for a
chef to feel as though
every person that comes through the door is a pitch man trying to
peddle the newest and latest craze in food. The recent explosion
in popularity of Kobe beef, or more accurately, “American Style in Montana with all aspects of the production, raising, finishing,
Kobe Beef” is no different. With the arrival of The Montana processing and packing, being done under the cattle company’s
Wagyu Cattle Company in Las Vegas, it is no longer “Beef As direct supervision. Additionally, all elements of the production are
Usual.” Now it is beef as it should be: grade A, dry-aged, USDA done by family owned and operated businesses within Montana.
Prime. This beef is truly a “Made in Montana” product.
The ranch, owned and operated by Rick Woienski, is located This difference can be seen in their approach to raising and
outside of Belgrade, Montana in the pristine Gallatin Valley finishing the cattle. Each animal is raised on grasses and alfalfa
located north of Yellowstone Park. The Montana Wagyu Cattle for two years and then finished on whole grains and grasses for
Company is a business model based on being exclusively made six months with no added antibiotics or hormones. This attention
to detail results in raising cattle that consistently rate USDA prime
when graded at the time of processing.
It is this attention to detail throughout the process that makes
Montana Wagyu’s “American-Style Kobe Beef” truly different.
Starting with the USDA Inspection, the rancher will oversee each
component of the cutting and packaging. Where other producers
will process and ship as many cows in the shortest amount of time,
The Montana Wagyu Cattle Company will dry-age every whole
carcass for 28 to 30 days. This enhances the flavor and gives a rich
buttery taste to the beef that is distinctive and bold. Where other
producers just ship the cows to distant facilities, the rancher will
travel to the processing facility weekly and monitor, inspect, and
taste test (the best part of the job) every unit in production.
When it comes to getting the finished product to their clients, The
Montana Wagyu Cattle Company’s business model continues
to maintain the integrity of the product and process. “Since we
are a family owned business, we treat our clients like family,”
says Woienski. Once the product leaves the processing plant, it
is either shipped directly to the client, or it is sent through NKB
Distributors, the local distributor in Las Vegas. If there is ever
any question about a product, both the rancher and distributor are
simply a phone call away. How many restaurants are only one step
away from the ranch?
For More Information Contact
James D. Gannett
(702) 232-2972 • www.vegaswagyubeef.com
16 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
Alexis Park &
Montana Wagyu Beef
Alexis Park Executive Chef Joseph Rawls
shares his recipe for creating a culinary
experience with Montana Wagyu Beef
MONTANA WAGYU SLIDERS
WITH HEIRLOOM TOMATOES AND ARUGULA
Roasted Red Onion Mayonnaise
1 med red onion
6 oz mayonnaise
salt and pepper
Roast med red onion in oven until soft and lightly charred. Cool and chop.
Add to mayonnaise in a blender and blend on high for 30 seconds. Remove
from blender and season with salt, pepper and juice of half a lemon.
Sweet & Spicy Whole Grain Mustard Relish
2 grilled serrano peppers
4 oz whole grain mustard
1/2 med dill pickle seeds removed and chopped
Remove seeds from serrano, combine with mustard, and add chopped cloth
dried pickles and sugar to taste.
6 oz ground Montana Wagyu chuck
fresh ground black pepper
1 1/2 oz crushed panko bread crumbs
1 med egg
Preheat grill over medium heat. In a bowl add ground Montana Wagyu, salt
and pepper to taste, crushed panko and medium egg. Mix all ingredients
with hands, careful not to over-mix, and form meat into 2 oz. patties. Pack
Place the sliders on the grill. Wait until they are nice and crusty on the
first side, about 4 to 5 minutes, and then flip and cook another 4 minutes
or desired temperature. When the sliders are about done, top with English
semi-hard cheddar cheese and melt cheese.
Place the slider on mini brioche burger buns and top with roasted red onion
mayonnaise, arugula, and sliced heirloom tomatoes.
www.lvfnb.com May 2011 I The Las Vegas Food & Beverage Professional 17
Three Square Names
Brian W. Burton
President and CEO
Food Bank’s Founder Julie Murray to
Consult with Feeding America
LAS VEGAS – April 7,
2011 – The Three Square
Food Bank Board of
Directors announces the
appointment of Brian W.
Under Murray’s leadership, the start-up food bank
Burton as President and
succeeded in distributing 50 million pounds of food
Chief Executive Officer of
and grocery product into the community during the
Southern Nevada’s only
past three years through its more than 600 Program
food bank effective April
Partners serving over 100,000 individuals monthly.
25, 2011. Burton succeeds
She will continue to serve Three Square in an advisory
visionary and founder
capacity in addition to providing consultative services
to Feeding America, the nation’s leading hunger-
“We are thrilled to have an experienced non-profit relief organization, working with President and Chief
leader like Mr. Burton continue the great work that Executive Officer Vicki Escarra.
has been done at Three Square,” said Chairman of About Three Square
the Board Kirk Clausen. “Julie established a strong
foundation and we are confident Brian will continue to Three Square was established to end hunger in the
build on that momentum and further expand operations valley by providing wholesome, nutritious food to
to meet the need for food in our community.” non-profit organizations that serve a wide range
of Southern Nevadans in need. A national model
Burton brings more than 20 years of non-profit project inspired by Eric Hilton with a grant provided
industry experience to his post at Three Square Food by the Conrad N. Hilton Foundation, Three Square
Bank. He most recently served as Executive Director is a community collaborative partnership with the
of the Wilkinson Center in Dallas, Texas, a non-profit gaming industry, businesses, non-profit agencies, food
organization that empowers low-income families distributors, higher education institutions, the CCSD,
to break the cycle of poverty through emergency governmental entities, the media and thousands of
services including food assistance, education and case volunteers to efficiently and effectively serve hope
management. His professional expertise includes rapid to those in our community struggling with hunger.
organizational growth and development, program Three Square currently provides more than 22 million
sustainability, community engagement, public policy pounds of food and grocery product – the equivalent
work and diversified fundraising. of nearly 16 million meals – per year to more than 600
Burton holds a Master of Divinity degree in Education Program Partners including non-profit and faith-based
from Southern Seminary, a Master of Business organizations, schools and feeding sites throughout
Administration degree from Louisiana State University Southern Nevada. Three Square is a member of the
and a Bachelor of Arts degree from Ouachita Baptist Feeding America network of food banks. For additional
University. information visit www.threesquare.org.
www.lvfnb.com May 2011 I The Las Vegas Food & Beverage Professional 19
BRATALIAN BY Bob Barnes
Acclaimed celebrity chef and occasional TV star Carla Pellegrino is showcasing
her recipes at her newly opened Bratalian Neapolitan Cantina. The restaurant is
truly a family affair, with her sister, Allesandra Madeira serving as chef de cuisine
Bob Barnes is a native
and her brother-in-law Walter Ciccone handling the general manager duties. Las Vegan, associate
The name implies a Brazilian/Italian theme, but mainly represents Carla’s editor of The Las Vegas
Food & Beverage
background of having a Brazilian father and an Italian mother and growing up Professional, regional
in both Brazil and Italy. While the menu is currently strictly Italian, beginning in correspondent for
June, Brazilian dishes will be served during lunch on Saturdays featuring seven Celebrator Beer News
and covers the LV
rotating dishes and live Brazilian music.
restaurant scene for
As you enter Bratalian, you’ll feel like you’re in the heart of Naples. The first Gayot.com. He welcomes
thing you’ll notice is laundry hanging from clotheslines, just as you would find
in the Spanish borough on the main street of Naples. The atmosphere is relaxed Email:
and eclectic, with colorful artwork, photos of Italian movie stars and pictures of firstname.lastname@example.org
Carla with notables that include Bill Clinton. An outdoor patio is inviting as well,
enhanced by a lion statuary fountain.
Carla began her cooking career at the age of 10, skipping school to assist her
mother whenever she got a catering gig. “For me, food was always linked to liking NEAPOLITAN
someone, whether family or friends, so cooking is natural to me,” says Carla. In
1997 her travels brought her to the U.S. where she met her ex-husband Frank
Pellegrino Jr., co-owner of the famous Rao’s in East Harlem, New York City.
After cooking for him, he was so impressed that he decided she needed her own Bratalian is located
restaurant, and in 2000 they opened and successfully established Baldoria on 49th in Henderson, on
Street in the heart of the theatre district. At the same time, Carla attended the
French Culinary Institute in Soho, from which she graduated with honors. In 2006 Eastern south of
she and Frank moved to Las Vegas to open another version of Rao’s at Caesars Horizon Ridge
Palace, where she was its executive chef and free to add her own traditional North
Italian cuisine touch. In 2009 she appeared on the Food Network’s Throwdown! Pkwy., and is open
with Bobby Flay and competed against Flay in a Feast of Seven Fish competition, daily for lunch from
of which four were shellfish. In spite of her severe allergy to shellfish (which
tasting or touching could be deadly to her), she bravely wore two gloves and 11 a.m. to 3 p.m.
without tasting her dishes still defeated Flay. Carla’s other impressive credentials and dinner from 5
include appearances on the Today Show, CBS Morning Show, Fox News, has been
spotlighted in numerous magazine features and she was honored as Chef Guest at p.m. to 10:30 p.m.
the James Beard Award for Women in Food in 2009.
As for the cuisine at Bratalian, Carla says, “Italian food hasn’t changed in 2,000
years. My food is very traditional, but I incorporate some American/Italian parm
and meatballs out of respect for my clientele, so they can enjoy what they expect of 10740 S. Eastern
Italian food. Here you can have a pleasant homemade dining experience enjoying
comfort food like family would make.” Ave. #155
An excellent beginning is the Insalatina di Mare ($14)-a tour of the sea with
calamari, shrimp, lobster, and crab with Gaeta olives, celery and red bell pepper
dressed with lemon citronette; or the Polpette Tradizionale ($9.50)-traditional 89052
beef, veal and pork meatballs served in fresh tomatoes and basil sauce. Not to
be missed is the Penne alla Vodka ($19.50)-a delectably rich mixture of penne in
tomatoes, Italian cooked ham, vodka and a touch of cream sauce. Carnivores will
enjoy the Cotoletta di Maiale in Agrodolce ($21.50)-a generous 14 oz. pork chip
pan seared and sautéed in sweet and hot cherry peppers. A perfect finish is the www.bratalian.com
Profiterole ($8.50)-Pate Choux filled with French vanilla gelato and topped with
warm chocolate sauce. The full menu can be viewed at www.bratalian.com.
20 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
Behind the Scenes at a
Food Network Challenge
People often ask me what it’s like to do a Food Network Challenge (FNC).
Let me pull back the curtain a little and give you a behind-the-scenes look at
creating a chocolate showpiece for an FNC program. The average time to get
ready for FNC is about 20 days! As you can imagine … this is not much time
to start from scratch!
I start by talking with my teammate, Loppo, and we brainstorm ideas to fit the
theme. Since time is short, we allow about 3 days to finalize a sketch. From
that sketch, Loppo and I will design all the elements of the showpiece. We don’t
think about what can be done in chocolate, we think about what can be done –
period – then find a way to make it out of chocolate.
With the design in place, we begin practice. We like to do at least one full timed The School of Pastry Design is the creation of celebrity chef and TV
practice before we shoot the show. During this phase we will spend about 40 to culinary artist Chris Hanmer, the youngest world pastry team champion
50 hours a week above our day jobs working on the showpiece. ever, and one of the few such champions to come from the United
The week of the shoot is always crazy. Loppo and I drive to Denver from Las States. The highly-creative, outgoing Hanmer is a former pastry chef
Vegas, Nevada, about 12 hours, and arrive two days before the shoot begins. We for multiple AAA Five Diamond hotels, and he is a frequent face on the
will need the extra day to make sure that all of our supplies and plans made the TV Food Network.
journey safely and nothing is damaged. 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
One day before the shoot we do the pre-interview, which typically lasts 2 hours. every major pastry art, and the antithesis of the stereotypical French
These interviews are edited into snippets that get used during the broadcast of pastry chef. His spectacular sugar sculptures and chocolate showpieces
the competition. After the pre-interview we can load our tools and supplies in have graced the pages of major global food magazines, and he is now
the studio kitchen. During some competitions this starts as late as 9:00 PM and bringing his dynamic cooking techniques to a fantasy studio kitchen in
takes 2 to 3 hours – the night before the competition! Las Vegas where students can spend time learning or mastering the art
of pastry design and have a great time doing so.
The day of the shoot the contestants arrive at the studio at 5:15 AM, when the
film crew is getting opening shots (where we are looking at the camera looking The School of Pastry Design
cool!). It is hard to look at the camera and NOT smile for 10 minutes, since we (702)523-9390
are supposed to look serious. But the crew is great and even when we feel silly, email@example.com
they tell us that we are doing a great job. Most viewers do not realize that we
will do each shot as many as four times.
During the judging portion, all of the competitors go back to the green room
When the competition actually begins, it is pretty much what you see on and are called to face the judges one by one. There is not much talk in the
television. There is a real clock counting down real minutes when they say green room about how we did or what the judges say. It is probably about
start! The competitors create their showpieces – problems and all – as the film 8:00 PM by now, and we are all tired and have not eaten.
crew captures every moment.
When you face the judges they make good comments and bad comments,
We stop when the clock runs down and then it is time to move the showpiece. and you are never sure how you did. The judges offer about four positive and
People are always curious about why we must do that. The concept is based on four negative comments about each piece, even though the broadcast shows
a simple industry principle: As much as I wish that the wedding would happen only a few. We never do know how the competition will come out until they
in the pastry shop were we make the cake, the fact is that we have to move the announce the winner on camera.
cake to the reception location. Moving pastry creations is a fact of the job that By this time it is probably 9:00 PM and we all just want to eat and go to sleep.
also happens to add drama to show. Because it is such a spectacular moment But when we are called to the announcement, the adrenaline kicks in and
filmed carefully so that nothing is missed, it can take an hour or more before all everyone is wide awake! My heart pounds out of my chest and time can feel
of the competitors have moved their showpieces. agonizingly slow until the winner is announced!
After the announcement is when you realize how truly tired you are. But
the kitchen still has to be cleaned and everything packed to clear the studio,
since there is probably another shoot that begins tomorrow. By the time we
are packed and out for the night it is between 10:00 PM and midnight, but it
is not over yet.
The next morning there are post-interviews. The competitors talk about
how the challenge went, what things went well and what problems were
encountered. This interview lasts about 2 hours. After that, Loppo and I load
the car and drive back to Las Vegas.
Viewers ask me all the time about what happens to the showpiece when the
competition is over. You may not believe this, but it goes into the trash! Yep,
that’s it. Twenty days, hundreds of hours of work and travel, and we just put
it in the trash. But I don’t feel bad about that, because creating something
beautiful with a short shelf life was the whole point.
The FNC is always shot in Denver at the High Noon Productions studio. The
crew and staff there are all so great to work with – even though they have a
grueling schedule of their own. They shoot four challenges a week and work
over 100 hours in just five days.
www.lvfnb.com May 2011 I The Las Vegas Food & Beverage Professional 21
eer Fests and Beer Dinners At the Nevada/Arizona border, Brewmaster Todd Cook at
Boulder Dam Brewing is teaming up with yet another local
BY Bob Barnes
June is the month with the longest days of the year
in the Northern Hemisphere, which will give us extra Boulder City business, Grandma Daisy’s (a local candy shop)
time to bask in the warmth of our abundant sunshine, to make a chocolate stout called Grandma Daisy’s Cough
while enjoying two outdoor beerfests on tap in Las Vegas. Medicine. He’ll also bring out two IPA’s, his Bridge Breaker
IPA-a true English IPA using all English hops (East Kent,
First up is the 2nd Annual Brews & Blues Festival on Whitbread Goldings and Challenger); and the return of his
Saturday, June 4 at the Las Vegas Springs Preserves and best-selling The Dam Buster-a hop bomb with Chinook, East
hosted by the Nevada Brewers Guild. $30 will get you a Kent Goldings, Cascade and Crystal hops that weighs in at
commemorative mug and unlimited samples of more than 50 6.7% abv and 55 IBU’s.
craft brews. The event is from 4 p.m. to 8 p.m., but buying
your ticket in advance for $25 includes early admission at The Yard House has just launched its new House Amber Las Vegan, associate
3 p.m. Local and regional blues bands will perform on two Triple. This is not a “Belgian-style beer,” but a beer actually editor of The Las Vegas
stages throughout the festivities. Tickets can be purchased brewed in the Belgian village of Silly by Brasserie de Silly, Food & Beverage
at the Springs Preserve or online at <vegasbrewsandblues. an artisanal brewery founded in 1850. The beer’s flavor is Professional, regional
com>. The Springs Preserve is located on Valley View, just one that is fruity and sweet with a unique and complex taste. correspondent for
south of the 95 Freeway. Celebrator Beer News
Ellis Island Casino & Brewery is currently the #1 brewery
The inaugural Great Vegas Festival of Beer will take place and covers the LV
in Nevada as well as the mountain west region in terms of restaurant scene for
at the new Tivoli Village in the Summerlin area on Saturday, number of barrels produced and sold. What’s also impressive Gayot.com. He welcomes
June 18 from 5 p.m. to 9 p.m. Although it’s during the Vegas is that almost 90% of the beer made in the brewery is sold your inquiries.
summer heat, misting systems, cooling fans and the location’s right at Ellis Island. Brewmaster Joe Picket will have his
temperature-controlled stone walkways along with the evening annual brew of hard lemonade ready by Memorial Day
hours it’s scheduled for should result in fairly pleasant temps. Email:
weekend. The brewery will celebrate National Beer Week firstname.lastname@example.org
The fest is put on by Motley Brews, who in my opinion put on anMay 16-22 by offering a special chef and brewer-inspired
outstanding event in its inaugural Craft Beer Tailgate Festivalmenu that includes beer cheese soup, beer-battered fish and
back in November. More than 25 breweries are expected with chips, beer-braised beef short ribs and beer nuts. More details
a varied selection of beer styles. Cost for unlimited sampling can be found on its Facebook and Twitter social media sites.
and tasting glass is $27 online or $37 at the gate, with a portion
Also on tap is a Food Truck event on May 28, which will
of the proceeds going to benefit the Boys & Girls Clubs of feature five of the best food trucks in Las Vegas, a Clarksburg
Las Vegas. To order tickets, visit www.GreatVegasBeer.com. West Virginia Hot Dog eating contest, Ellis Island’s world-
Tivoli Village is located at Rampart and Alta, just south of the
famous Karaoke with a contest, live music, raffles and
Summerlin Parkway freeway. giveaways. The event begins at 5 p.m. and will continue until
BJ’s Brewhouse will host a beer dinner pairing several beers 10 p.m. or later.
from the Imperial line of Sam Adams. The line features more
robust flavors and higher alcohol. Price for the dinner is an Beer Nugget
extremely reasonable $30, and dates are Monday, May 23 for The latest beer nugget I’ve unearthed is Khoury’s Fine Wine
the Henderson BJ’s and Tuesday, May 24 for the Summerlin & Spirits. Located at Eastern and St. Rose on the dividing line
location. Both dinners will begin at 7:00. To reserve, call between Las Vegas and Henderson, this retail store has more
702-473-2980 (Henderson) or 702-853-2300 (Summerlin). than 300 craft beers and recently obtained a liquor license
Those in the far northwest area of the Vegas Valley should allowing you to buy a beer, pop it open and enjoy it there.
be rejoicing at the news that a new BJ’s is heading their way. They also have 3 taps, which rotate weekly. When I stopped
The new brewhouse is slated to open in late June at 5881 by they were pouring Sierra Nevada Kellerweis, Dogfish
Centennial Center Blvd. at Tropical Pkwy. Head Midas Touch and Firestone Walker Velvet Merlin. There
are comfortable stools, a wooden table and bar, an extensive
What’s on Tap library of beer books and copies of Celebrator Beer News to
Matt Marino at Triple 7 Brewpub at Main Street Station is keep you entertained as you sip your beer. Wednesdays are
serving his V.I.P.A (Vegas India Pale Ale), which thanks to the designated beer geek hangout night.
newly installed beer lines will
become a permanent fixture
on tap. The V.I.P.A. is hopped
This month the spotlight shines
and dry hopped exclusively
on Tenaya Creek Brewery’s
with Hop Union’s Falconer’s
Hop Ride IPA, a perfect beer for
Flight “mystery” hop blend.
Also pouring is Matt’s Mango- summer or for hopheads any time
Weizen, his popular Mango of the year. An American-style
Cream Ale brewed weizen-style, IPA that has a medium amount
which will be followed with a of bitterness, this beer is well
Honey Bock. balanced and very drinkable.
It’s brewed using 2-row, wheat
In February, Tenaya Creek and caramel malts and is hopped
Brewery released its Old with Magnum and Summit for
Jackalope Barleywine. It’s going bittering and flavor and Cascade
fast; the whole batch was sold to for aroma. This IPA is also dry-
distributors within eight weeks. hopped, meaning hops were put
Out just in time for summer is in the fermentor to give a big
Red Ryder, a hoppy rye-based citrus and spicy aroma, with
beer. The brewery continues to CTZ, Summit and Chinook hops.
expand its market, with bottles It weighs in at 7.2% abv and 80
of the Calico Brown Ale, Hop
Ride IPA and the Old Jackalope
Barleywine now available in Salt As always, great beer happens
Lake City. in Vegas!
22 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
unlv ’ g T
ino s rand asTing was celebrated twice this year with a tasting for the general
public and once again at 11pm till 2am with a tasting for the industry. Both tastings were outstanding and our
congrats to Southern Wine & Spirits, especially our dear friend Michael Severino for a job and event well done.
unl ino’s sake Fever HosTed aT THe Mirage Poolside
www.lvfnb.com May 2011 I The Las Vegas Food & Beverage Professional 23
Your Personal Chef
BY Chef Brian
You can change an entire meal just by replacing the sauce. So knowing several variations of a few basic
sauces can be the most valuable skill in your repertoire. Here, I explain my understanding of BROWN,
WHITE and RED sauces. Mastering the art of saucier can take a life-time; to me, it is one of the most
enjoyable parts of being a chef; creating new sauces and variations of sauces is a place in culinary arts
where a person can always grow, learn and have fun!
Red Sauce Brown Sauce
(Tomato Based) (Beef Based)
Marinara – Most every chef has his own version This is a robust and complicated sauce; the
of a Marinara style sauce. I guess I may not be flavors are built and developed over a period
of hours on simmering heat. The deep brown
much different. My version is comprised of a
color of the stock comes from braising of the
recipe from a chef I apprenticed under, an Old- beef bones, caramelizing the tomato paste and
school Italian from New York. Chef Carravaggio roasting the vegetables (mirepoix). Down south
taught me well, but I do deviate from his classic in Creole Country they often brown the flour in
Marinara recipe, depending on the season and the oven, for their roux when they thicken their
White Sauce ingredients available. sauces. The true quality of the sauce you make
Béchamel (Cream Based) will lie within the quality of the stock you use
Basic definition is milk thickened with flour. Pomodoro – For this sauce, the flavor comes to start with. So, the best quality ingredients
I prefer to add cream to my béchamel. In this from using only the freshest, sweetest tomatoes, must be used. Over time flavors will develop,
classical sauce, milk is scalded on the stove top garlic, basil and quality olive oil. I prefer whole, as aromatics such as herbs and spices enrich the
with onion, bay leaf & clove, letting those flavors vine ripened, San Marzano, plum tomatoes already infused essence of meat and vegetables.
marry together, and then thickening to desired imported from Italy; the same goes for the extra Demi Glaze – Equal amounts brown sauce and
consistency with flour & butter (blonde roux). virgin olive oil. Mama Mia only the best! brown stock, simmered and reduced in volume
Hold at hot temperatures but don’t let it boil a by almost half. The flavors can be enriched with
second time, or it may curdle; and remember, Bolognese – Ground beef, veal, and Italian
herbs, mire poix, wine or liquors.
as with all milk products, be extra careful its sausage, with garlic, red bell peppers, onions,
temperature doesn’t stay in to the “Danger Zone” oregano, basil and Roma tomatoes. Espagnole – In a sauté pan heat with oil, sliced
below 140 degrees F too long; cool the sauce fast bell peppers and onions. Cook till done and add
Creole – Diced bell peppers, onion, Andouille fresh garlic, tomatoes, red wine and brown sauce.
and keep refrigerated.
sausage, Tabasco, bay leaf, gumbo filé, and a I love putting fresh chopped jalapeños and cumin
Garlic Crème Sauce – In a saucepot, sauté in splash of demi glaze. powder in this version.
olive oil minced shallots, with a good amount
of chopped garlic. When golden brown, but
not burned, add Vermouth or dry white wine &
cream, let reduce for several minutes and finish
with a very-thick consistency béchamel. Salt &
white pepper to taste.
Mornay Sauce (to gratin: finish with liaison
of egg yolks & cream) – This may be the most
popular sauce in all “Kids Menus” across the
country. It is the base for ‘Macaroni & Cheese.’
Make a medium consistency hot béchamel; stir
in medium-sharp, shredded, cheddar cheese (the
cheese will also help thicken the sauce). Often I
like to add a blend of cheeses & white wine, and
always season with salt & white pepper. (Black
pepper looks bad in a white sauce, kind of like
dirt speckles on a white canvas.)
Mustard sauce – Often mixed with Mornay, I
prefer a whole-grain brown mustard, or a Dijon
is nice too.
Soubise – Diced, sweated sweet onions, white
wine, & cream.
Mise en place for Garlic Crème Sauce.
So as always, if you have any questions or would like a price quote for a catering event, please feel free to write
me at email@example.com and please view my website for more information chefbrian310.tripod.com.
24 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
UNLVino BY Chandra Paige
I was highly anticipating this event. I had heard how wonderful the ones in
the previous years were and this was the first time I was going to experience
it. UNLVino raises funds for UNLV hospitality student scholarships, so what
better way than to entice people to help with getting to taste world class
wines, champagnes and spirits. The event was held over a course of three
evenings. I attended two of the three and walked away with a smile from
each of them.
Thursday, March 31st was the opening night, and it was held at the swanky
and luxurious Crystals located in CityCenter. Bubble-Licious was the
appropriate title for the night, because every kind of sparkling wines that
one can concoct was there to sample. The atmosphere was relaxed, elegant,
and sprawled out; not once did I feel it was overcrowded while the air stayed
very much alive and excited. The first booth I stopped at was Wilson Creek’s.
The regional sales manager, Brad Pepper, was very friendly, informative
and very proud of the products. I tasted their almond sparkling wine; it was
so delicious and perfect to have with dessert. In fact, each booth I stopped
at had wonderful and happy representatives. I tried sparkling sake for the
first time, which won’t be my last. Of course there were stops for bites of
food from the restaurants that are located in Crystals. Beso had gazpacho
topped with popcorn while foie gras topped marshmallows. Yes, you read
that right! I even got to hold a $3,800 bottle of the No. 1 rated champagne in
the world, Armand de Brignac from Sovereign Brands. The metallic-dipped
bottle was held with the help of managing partner Brian Berish, even though
he encouraged me to hold it without assistance. I wasn’t ready to purchase
a shattered bottle for that price if I dropped it. Benoit Cornet, the executive
chef for Southern Wine and Spirits, made unforgettable lobster bisque, and
I gave him kudos which he took with pride. Social House had the lightest
oyster shooters, and I helped myself to a few. The highlight of the evening for
me was honoree Todd English. He was gracious enough to come out from his
cooking area to chat with me and take pictures; he even toasted glasses with
me! Oh, yes…I walked away a very happy woman!
The second night I attended was the final night, Saturday April 2nd at Paris
hotel, where award-winning cocktails and beers were the headliners for the
evening. This time it was held in one of the enormous ballrooms and was
a much different vibe than Crystals. Because the space was more limited,
the feel of a closed-in large crowd was definitely in the air. All the booths
were lined up in rows rather than spread out. This time there were actually
lines to wait in, and I wasn’t quite sure which line I was waiting in was for.
Although I tasted wonderful beverages, I was forever grateful for Fiji and
Pellegrino waters so readily available. My favorite of the evening was Banfi
Vitner Rosa Regal bubbly (red). Wild Hibiscus Flower Company’s wine had
a very floral aroma that I could have dived into. I tried for the first time the
new Belvedere Bloody Mary Vodka; all you needed was a splash of tomato
juice just to make it look like the real thing, very smooth. My prediction for
Nuvo sparkling vodka, it will be a staple of every trendsetting, stylish woman
that loves pretty bottling and refreshing drinks. Sake Nagomi had decanters
of sakes in a variety of flavors such as lychee, green tea, peach and yuzu.
There were plenty of tequilas which I didn’t dare to consume, but I had my
husband, Glenn, taste a few of them. Displays of food were in the middle of
cheeses, breads, meats and hot appetizers, as well as a few bite size desserts
to try as well. Even with the slightly cramped atmosphere, it was a great
ending in my eyes-a fantastic, successful event for a wonderful cause. Next
year, I will carry a baguette loaf with me to balance the liquor/food ratio. If
you see me, feel free to say hello!
www.lvfnb.com May 2011 I The Las Vegas Food & Beverage Professional 25
UNLV Beverage Club
The Secret Brewery in Henderson
with a Big Reputation
BY Ryan Wieczorek
Joseph James Brewery owner, Matt Lisowski, invited the UNLV Beverage
Club out to his brewery in Henderson for an exclusive event. His brewmaster
and brew crew wanted to prepare a 3-course meal using their signature beers
and pair them with other signature beers that they brewed on-site. Once the
invites went out on to the beverage club they were already full within 24
hours. News had spread around fast about last year’s event and how this
year, they were planning on making it even better.
The Beverage Club crew walked into the brewery at 6 pm on Monday
the 18th. They were packed into the middle of the brewery since Joseph
James does not yet have a tasting room. From there Matt mad a couple
announcements about how he started the business, how it was named after
his son and all the risk and struggles they had to achieve the success they
have today. After his introduction, DJ-Kong started spinning some music
in the jam-packed area. Guests were being served Joseph James signature
Lager. Matt had also brought on some import cheeses for everyone to try
with their craft lager. The rest of the menu included:
Assorted Cheese and Fruit Plate
Paired with Weize Guy German Style Hefeweizen
Mussels Steamed in Wit beer and Fresh-baked Sourdough Pale-ale Bread
Paired with Alpine Wit Belgian Style Wit
Spit-roasted Rock Cornish Game Hen with Herb Butter and Steamed
Asparagus with Hollandaise
Paired with Tahoe Blue Pale Ale and HopBox Imperial India Pale Ale
Crème Brulée Paired with Red Fox Russian Imperial Stout
The fans were unanimous about the Mussels. They loved them. The
brewmaster had even steamed them in an empty keg of what used to be full
of the Belgian Wit Beer.
Matt has invited the Beverage Club back to the breweryin September for a
special beer tasting party, which will be held outside in tents and have live
26 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
To keep gambling fun, keep it responsible.
Responsible gaming is a social activity, best enjoyed with
family and friends. Set time and money limits, and stick
to them. Understand the odds, and know how the games
work. And please don’t gamble when you’re lonely, angry
or depressed. It clouds your judgment.
Responsible gaming is important to you and your business. For more
information about how to keep gambling fun, a free guide to responsible
gaming and other resources, visit www.americangaming.org.
One Restaurant’s Tale of Sustainable Success
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? Some of the popular “red” list fish include:
Bamboo Sushi founder, Kristofor Lofgren, sought the best Imported Shrimp
resources available to help him put the most sustainable seafood Farmed Salmon
options on his tables. Working hand-in-hand with the Marine Grouper
Stewardship Council, Monterey Bay Aquarium, Blue Ocean Chilean Sea Bass
Institute, and several other organizations, Lofgren is able to give
his customers exactly what they want…with a side of sustainability.
Bamboo’s pledge: Using the guidelines established by Monterey
Bay Aquarium and Blue Ocean Institute, the restaurant will never Try incorporating some of these sustainable options instead:
serve seafood that is on their “red” or “avoid” lists. On the menu Pacific Cod
at Bamboo you’ll find: U.S. Farmed Shrimp
Wild Alaskan Salmon Catfish
MSC Certified Albacore Tuna Tilapia, U.S. Farmed
Canadian Sweet Shrimp Striped Bass
MSC Certified Alaskan Halibut Mahimahi, poll and troll-caught
…and more! Use your menu as a jumping off point to start making sustainable
You won’t find farmed Salmon or Bluefin Tuna on the menu at seafood choices. Next, ask yourself where the seafood you’re
Bamboo Sushi. Why? Those species (along with many others) purchasing comes from. Use these resources to help your find
are on the “red” list for being overfished, or caught using sustainable seafood options and U.S. fisheries to source your
unsustainable methods. product from:
What’s so important about fishing sustainably? Marine Stewardship Council
In recent years, seafood has been hyped for its lean protein, Monterey Bay Aquarium
omega3 benefits and its contribution to heart healthier diets. Blue Ocean Institute
With increased demand for popular species, there has been a Seafood Choices Alliance
significant depletion in fish stocks around the world, which is
Remember: food is just one part of your menu. Seafood only
harming the health of our oceans.
represents some of the items that might be served on your menu.
With nearly 76% of the world’s fish populations over-fished or Restaurants have many layers, use many resources and provide
fully fished out, there is a growing scientific concern that the many opportunities for change. Where there is one sustainable
oceans simply can’t keep up with the demand unless sustainable step, there’s always another one immediately following.
changes are made. Various industry practices (like trawling) are
cause for environmental concern because they take a major toll With sustainability and smart business always top of mind,
on our oceans’ ecosystems and marine life. Another pressing Bamboo Sushi went beyond just their menu and earned the
issue is Bycatch: the unintended catch of sea turtles, sea birds, Green Restaurant Association’s Certified Green Restaurant® seal
marine mammals and other sea life that gets pulled in during the in 2008. Some of the ways they bring sustainability full circle
process of catching fish. include:
67% of seafood in the United States is being consumed in Using teak wood chopsticks, made from a rapidly renewable
restaurants. This fact provides enormous opportunity for change. resource
Preserving and protecting ocean life, and abiding by sustainable Full-scale recycling and composting
fishing methods have proven to be a successful business model Low-flow toilets that help them conserve water
for Lofgren. Why? Because creating a sustainable business geared Energy efficient hand dryers that reduce paper use and save
toward protecting its most valuable resources (the menu items!) energy
ensures longevity for the business. For Lofgren, the concept was simple: why focus so much on
What can you do today? sourcing sustainable seafood and protecting the world’s oceans
Start by looking at your menu. Are any of your seafood items on if the restaurant itself isn’t operating as sustainably as possible?
the “red” list? If so, can you substitute some of those items for Sustainability is a direction, not a destination™. One step in the
options on the “green” list? right direction encourages another.
28 The Las Vegas Food & Beverage Professional I May 2011 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 May 2011 I The Las Vegas Food & Beverage Professional 29
About the USBG The Repo Man Events
With over 60 years of presence in Chopin Presentation
the United States and International Tadeusz Darda
coverage in affiliation with the In- Owner & CEO
ternational Bartender’s Association CHOPIN
(IBA) in over 50 countries, the United
States Bartenders’ Guild is the largest
network of professional bartenders
and is setting the standard for the
profession throughout the country.
The USBG is a non-profit organization
founded in 1948 and registered a non-
profit organization in 1967 in Southern
California. Over the years the guild has
expanded nationally and is now in the
following cities; Austin, Chicago, Con-
necticut, Dallas, Denver, Hawaii, Las
Vegas, Los Angeles, Miami, Milwaukee,
oz Patron Reposado
New Orleans, New York, Philadelphia,
Phoenix, San Francisco, St. Louis and 1 oz fresh lemon juice
continues to grow.
½ oz agave nectar
With the resurgence and ever increas-
ing popularity of the cocktail, there
is a high demand for creative and 2 slices Fuji apple
professional bartenders. Bars are us-
¼ oz ginger syrup
ing higher quality spirits and mixers
as well as fresh fruits and juices and Method: Muddle strawberries and
hiring knowledgeable and imagina- apple with lemon juice. Add gin-
ger syrup and tequila. Shake with
tive bartenders to create and serve ice and strain into a cocktail glass.
them. As an industry leader the USBG
is responsible for raising the bar and Garnish: strawberry
creating new trends to keep our com- Enjoy a refreshing summer delight
petitive edge. made with Patron Reposado Tequila,
fresh lemon juice, fresh strawberries,
The USBG is a national network of fresh apples, lightly sweetened and
bartenders who come together to enhanced with ginger syrup.
share their common interest: the craft
Our Guild is made up of exceptional
bartenders who take great pride in the
cocktails they serve.
30 The Las Vegas Food & Beverage Professional I May 2011 www.lvfnb.com
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