Issue 11 Volume 6
Silverstone Golf Club
Host of the ACF Chefs 14th Annual
Golf Tournament & General Meeting
The ACF Chefs of Las Vegas recently held the 14th Annual
Chefs Golf Tournament presented by the Associate
Advisory Board at Silverstone Country Club. What started
as a beautiful day for golf ended with some cool wet
breezes, but everyone enjoyed the day.
Check out our special Golf Feature and the teams that
made this day memorable on page 16.
LVF&B Professional would like to welcome BJ’s Restaurants
back on board and a special congratulations on their
soon to open 3rd location here in Las Vegas.
Look for the write-up on their newest location at
Centennial Center opening in June and featured in our
July issue. Good luck and cheers!
Yellowtail Japanese Fusion Restaurant & Lounge at the
Bellagio is an experience not to miss. With the talented
Executive Chef Akira Back in the kitchen, The Light Group
has a real winner. Join us as we travel through an extended
tasting menu with each course paired with a unique and
special sake complementing each delicious dish.
June brings back the most popular F&B Industry expo
dedicated to the world of tea.
The World Tea Expo is an industry only event which
includes seminars and an extensive trade floor featuring
everything you’ve always wanted to know about tea.
Don’t miss it!
Page 4 Page 12 Page 27
Hot Off the Grill Brett’s Vegas View Directory
Page 5 Page 13 Page 28
Anchor Distilling Three Square Green Restaurant
Company Names Brian W.
Page 8 and CEO
UNLV Beverage Page 30
Club Page 14 Your Personal Chef
Page 9 Take a Whimsical Page 34
United States Journey! What’s Brewing?
Page 10 Meet the New Bull
in Town Vegas Uncork’d by
Food for Thought
Page 11 Page 16
Chateau Lagrange ACF Chefs Golf Page 36
& Chateau d’Issan Tournament Taste of the Nation
www.lvfnb.com June 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!
Share Our Strength’s Taste Of
The Nation recently held its
19th Annual Las Vegas event,
hosted by the Palms Casino
Mike Fryer Resort.
Editor-in-Chief We want to thank all the
chefs, restaurants, businesses
Thank you for joining us in this and individuals who helped
issue of The Las Vegas Food & make this the most successful
Beverage Professional. year on record to help stop
For any questions, comments or childhood hunger!
advertising inquiries please email A special thanks to New Chef
email@example.com Fashions for their generous
donation of chef’s jackets and
hats worn by the lovely staff.
May was a busy month in Las
firstname.lastname@example.org Vegas for the F&B industry and
most of all, great food shows!
Las Vegas hosted the “Vegas
Uncork’d” by Bon Appetit and
was visited by many of the best
chefs in the country, including
our old friends Nobu Matsuhisa
and his Las Vegas Executive
George Fryer Chef Joel Versola.
Recent visitors to Las Vegas
included an old friend and
former restaurant developer
Eugene Yamada with
his associates Motohiro
Yanagawa, President of the
Juanita Aiello Tokyo Office, and Daine
Creative Director Eisold, CEO of Surge
email@example.com Nice seeing Eugene, a fellow
student working summer
vacations together in casino
kitchens at South Lake Tahoe.
And welcome to Las Vegas,
Daine and Motohiro.
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 June 2011 www.lvfnb.com
The Preiss Imports name has been changed to Anchor Distilling Company
effective April 18, 2011. The umbrella company, Anchor Brewers & Distillers,
houses both Anchor Brewing Company and Anchor Distilling Company and
will continue to execute its vision of providing the bridge between discerning
buyers and the world’s best beers and finest premium spirits.
The decision to utilize the Anchor name was not taken lightly. Anchor’s history
goes back 140 years and represents a triumph, pioneering today’s craft brewing
world as well as the artisan distilling movement.
The Marketing and Sales main office will now be in San Francisco, and will
be the point of correspondence for Sales and Marketing communication. The
San Diego office will remain open, and should be used for any billing/ invoice
The Anchor portfolio consists of the finest collection of beers and spirits
from around the world. All are from family companies, most of which are
multigenerational. These products are sought by enthusiasts for their superior
handcrafted artisanal qualities.
The portfolio currently includes:
A.H. Hirsch, Anchor Beers, Armorik, BenRiach, Berry’s Own Selection,
BlackBull, BrewDog, Briottet, Cachaça 21, Cadenhead’s, Château du Breuil,
Château du Busca, Château Montifaud, Château Paulet, Chinaco, Chinchón,
Christian Drouin, Coopers, D’Aristi, Darroze, Don César, Duncan Taylor, English
Harbour, Etter, F. Meyer, Genevieve Genever, Glen Breton, GlenDronach, Glen
Scotia, Granier Mon Pastis, Grupo Aamsa, Hazelburn, Hugo, Inchmurrin &
Littlemill, Junípero Gin, Kilkerran, King’s Ginger Liqueur, Léopold Gourmel,
Lepanto, Longrow, Luxardo, Mangoustan’s, Mitchell’s Glengyle, No. 3 Gin,
Noyau de Poissy, Old Potrero Whiskeys, Old Raj, Pagès, Pastis Prado, Pommeau
de Normandie, Pontarlier, Sathenay, Senior & Co., Soberano, Springbank,
Toucano, Très Vieux Marc de Bourgogne, Van Hoo, Védrenne, Verveine de
Velay and Ypióca.
Should you have any comments or concerns regarding this matter you may contact Natalie
Young at NYoung@AnchorSF.com. For any marketing related inquiries, please contact Rusti
Porter at RPorter@AnchorSF.com.
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 5
HUMAN RESOURES INSIGHTS
Westcott-Bernstein How to Catch a Thief (employee pilfering)!
A frightening statistic for many of today’s companies is the cost of lost, stolen or miss-used company property. In this
economy, when most companies must reduce expenses just to survive, the added expense of monitoring employee activities
and prosecuting thieves can be frustrating as well as costly. Additionally, the scope of your loss exposure is not limited
to physical property. Theft also includes miss-use of intellectual property such as client/customer lists, marketing efforts,
confidential data records, on-line products, and/or cyber-services.
To add fuel to the fire, employees are facing tougher and tighter financial times due to pay cuts and reduced hours, and some
become susceptible to the lure of “easy” money, foster a belief that they are “owed,” and/or maintain the false precept that
Linda Bernstein has “the company can afford it.” According to recent studies, at least 2 in 5 employees have considered the theft of company
provided sound human property at one time or another.
resources advice and
guidance to Fortune So then, how do you “catch a thief”? First, and foremost, you must start by being smarter than the thief. You must develop
500 companies and the understanding that thievery can and does occur, and that you CAN maintain control over all of your property. Next,
others for over 25 you must be pro-active, not reactive to avoid undue loss. Making the assumption that your employees wouldn’t steal from
years. She has helped you or failure to pay attention to suspicious activity is just plain naive. And finally, you must be willing to take the steps
review procedures and necessary–including spending money and prosecuting thieves–to protect your possessions and future.
that are designed to Here are some measures that may be taken to reduce/control
reduce liabilities and employee theft and property loss.
increase their profits.
She also assists with the Assessment and Evaluation–screen your potential positions is legal under the law even if you do not drug test
development of human
employees to assess past performance and propensity for as a pre-employment condition. The only problem would be
capital through focused
employee retention honesty. You can ask situational questions, such as…“What if you were using age, sex, race disability or other legally
and training programs would you do if you saw another employee stealing?”-as protected characteristic as the criteria for these tests. If
designed for all levels of long as you ask the same question of all applicants. you use sound business driven reasons such as screening
Background Checks–conduct investigations. Make employees in those departments where a history of past
Linda has written a self- background checks a part of your employment process problems exists, where a loss has been confirmed or where
help book entitled “It All for ALL individuals. These checks can cost from $15 for there are safety concerns, you should be legal. Consult an
Comes Down to WE!” a social security number verification to $35 for state wide attorney for your specific industry and situation.
which offers guidelines criminal history. Federal or financial checks can run you
for building a solid and Policies on Theft, with consequences–put into place
enduring personal work a comprehensive policy on company theft, post it,
ethic. You can find her Character References–follow through on the hiring process communicate it to ALL employees and include consequences
book on the website by calling all references provided by the employee in the and a signatory page for ALL employees.
(below) or on Amazon or
application process. Clearly state on your application form
Google books. Security Staff–if possible, maintain security personnel in
for what purpose the references will be used.
areas with sensitivity, financial assets and/or where valuable
Computer/Cyberspace monitoring–communicate your IT equipment, products, supplies and inventory are stored.
procedure and policy on use of computers as well as
702-326-4040 Surveillance–if security staff is out of the question for
intellectual property. This policy must clearly state that
any and all uses of company equipment become company you, install complete surveillance and camera systems and
LindaBernstein@cox.net property and are subject to review/monitoring/confiscation monitor internally or hire a company to remotely monitor
at any time, but especially in the event of an incident or your workplace.
.ItAllComesDowntoWE.com The bottom line on employee pilfering is the importance
Drug Screening including random–habitual drug/alcohol of maintaining a pro-active stance when it comes to theft.
use frequently results in a propensity for theft. Implement Don’t hide your head in the sand! Keeping your eyes and
drug screening at time of hire and for cause. Testing certain ears open may just help you to catch a thief!
Next month’s topic: Easing the Challenges Faced by Relocating Employees.
Has your company had to relocate some employees and what challenges have you
faced? Explain. (Send responses to LindaBernstein@cox.net)
(Responses may be printed in next month’s column.)
6 The Las Vegas Food & Beverage Professional I June 2011 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
Let’s Get Together at BJ’s! & attending or any questions…
Lunch Specials • Snacks & Small Bites • Fresh Salads • Enlightened Entrees™
Signature Deep Dish Pizzas • New Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers
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join us for HAPPY HOUR Mon.– Fri. 3 – 7PM | LATE NIGHT Sun.–Thurs. 10PM–Close
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K-Paul’s Mashed Potatoes 5/31/11 2:37 PM
You Work Hard on Your Menu . . . Yield: 6 servings
Leave the MAGIC to Chef Paul! INGREDIENTS
3 medium to large potatoes, about 3 pounds, peeled
Choose From 28 Magic Seasoning Blends Products
1/4 lb. one stick unsalted butter, melted
2 cup heavy cream
Chef Paul Prudhomme
2 Tbsp. + 1 tsp. Chef Paul Prudhomme’s Vegetable Magic®
stands for quality and
or 2 Tbsp. + 1 tsp. Chef Paul Prudhomme’s Meat Magic®
he proudly offers his
or 2 Tbsp. + 1 tsp. Chef Paul Prudhomme’s Magic
line of all-natural, Magic
Seasoning Blends (17),
HOW TO PREPARE
Dice 1 potato into 1-inch cubes and the other 2 into ½-inch
Magic Sauce & Marinades
(4), Magic Chiles (7) cubes.
and Smoked Meats Add enough water to a large pot to measure 1½ inches deep
(Andouille & Tasso)! and place over high heat. When the water boils, add the po-
tatoes, cover, and cook until the large-dice potatoes are fork
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tender, about 20 to 25 minutes. Drain thoroughly.
products from your local distributor. Save $5
While the potatoes are draining, melt the butter in a small skil-
when you order or send for mail-in certificate let, then remove from the heat.
and save on your first order!
Place the drained potatoes in a food processor or mixer and
process until smooth (you may have to do this in batches). With
Call Gregg Villarrubia (504) 731-3519 or firstname.lastname@example.org
the machine running, slowly add the melted butter to the pota-
toes, and when it is mixed in, add the cream. Process only until
Las Vegas broker contact: CALL YOUR LOCAL SALES REP TODAY!
the potatoes are stiff but not dry, about 3 to 4 minutes. When
the potatoes reach the right consistency, add the Chef Paul
Rick Mundy (Nasser Company, Inc.), (702)-873-4351 or
Prudhomme’s Magic Seasoning Blend® and pulse a couple of
times, just to mix it in. Do not overmix!
UNLV Beverage Club
Experiment ESX with UNLV Beverage Club
BY Ryan Wieczorek
Las Vegas is known as a place to go wild and let loose. People come from all
over the world to go on a weekend long party spur. Some have their bachelor/
bachelorette parties here while others celebrate new job promotions or new
marriages. What about the people who live in Vegas? Are they non-stop
partiers or do they even go out at all? Would they be able to handle a full
weekend full on non-stop partying? We are about to find out.
The UNLV Beverage Club recruited the help of two researchers from
Agency EXS to conduct an experiment that puts six very different local
people in the shoes of what it would be like to be a Las Vegas tourist again.
They will be forced to go out six days straight to a day-club (pool) and
nightclub and enjoy complementary drinks, cabanas and tables while they
are out. So they will be living like a Vegas VIP, but yet they will still have
to live the life they normally do during the six days.
To keep from naming people we have used alter egos to name our
participants. Jenny is a mother of two and a middle-aged woman. She is a
full-time student but was not attending school while this experiment took
place. She currently is also unemployed. Marcus is a late twenty-something
entrepreneur who is a college graduate. He is constantly updating his website
and going on business meetings. He used to be a full-time partier while
going to school, but for the past year he has restricted his going out time.
Franklin is a senior in college and attends full-time summer school during
this experiment. He has been known to be the life of the party and is also an
excessive drinker. He also works full-time with a nightlife company. Mary
is an early twenty-something single parent who has not attended college.
She will be working part-time during this experiment. She often goes out,
but not in excess. William is a full-time student who has recently turned
21 and has not been to many clubs since. He is unemployed but will not be
attending college during this experiment. Our last participant is Bill, who is
21 and has been going out every night for the past two years. Bill, William,
Marcus, Mary and Jenny are all born and raised in Las Vegas. Franklin is
the only one born somewhere else, but has spent the past couple of years
We found out that Vegas locals are no match for the hard partying tourist
that visit the City of Sin. Results are below:
Jenny – Gave up after one day. She could not handle the large amounts of
alcohol. Tried to come back in after day 3 but gave up again.
Marcus – Went four days strong but controlled his alcohol intake after
almost quitting during a large drinking spur on day 1. Only missed 2
Franklin – Went 3 days strong but barely fit in time from school and had to
leave early on most occasions. Quit on Day 4.
Mary – Over consumed and over partied for day 1 and half of day 2. Had to
drop out on second half of day 2.
William – Went four days with only missing one session. However, even his
youthful energy wasn’t able to get through day 5. Came back for Day 6.
Bill – Went 1 day strong and sporadically attended the rest of days.
8 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
About the USBG Mariena Mercer
With over 60 years of presence in
the United States and international It is not unusual to find Mariena Mercer’s nose
in a book, whether it be perusing the parallels of
coverage in affiliation with the molecular gastronomy to studying the framework of
International Bartender’s Association pre-prohibition cocktails. Being a second-generation
(IBA) in over 50 countries, the United native to Las Vegas, Mariena has always been
interested in the food and beverage industry, looking
States Bartenders’ Guild is the largest to the glamorous allure of the Strip. The day she
network of professional bartenders turned twenty-one she secured a job in a casino as
the Tequila Goddess and boarded a plane to Jalisco,
and is setting the standard for the Mexico to work in the agave fields. Since then she has
profession throughout the country. described her life as a constant journey to quench
The USBG is a non-profit organization an insatiable thirst for knowledge in the spirits and
mixology field. Enriching her education through
founded in 1948 and registered as a terrior, touch, and taste, she’s traveled the world
non-profit organization in 1967 in studying first hand at all types of distilleries. Her
career has spanned from managing bars, designing
Southern California. Over the years the cocktail menus and traveling as a consultant.
guild has expanded nationally and is Active on the competition circuit, she’s been called
now in the following cities and states: a cocktail prodigy and a femme fatale competing
Connecticut, Austin, Boston, Chicago, in such current competitions as the USBG Cocktail
World Cup, 42 Below Vodka World Cup, Best
Dallas, Denver, Hawaii, Las Vegas, Bartender Domaine De Canton, Leblon Iron Bar
Los Angeles, Miami, Milwaukee, New Chef, The Pizza Cocktail Competition (where her
Molecular Mixology skills earned her the moniker
Orleans, New York, Philadelphia, “Ms. Wizard!”), Stella Artois “Draughtmaster,” Grand
Phoenix, San Francisco and St. Louis Marnier Mixology Summit and Jose Cuervo Platino
and continues to grow. Margarita Competition. Mariena has been profiled
in publications such as Showbiz Magazine, Las Vegas
With the resurgence and ever increasing Weekly, Las Vegas Review-Journal, The Tasting Panel,
The New York Times, Las Vegas Luxury, 944, and ITEM
popularity of the cocktail, there is a high magazine, as well as being featured on such programs
demand for creative and professional on The Travel Channel, The Learning Channel, NBC,
bartenders. Bars are using higher quality The Best Damn Sports Show, Good Morning San
Diego, Fox News and Las Vegas Minute. Known for
spirits and mixers as well as fresh fruits her molecular prowess and study of the physical
and juices, and hiring knowledgeable and chemical manipulation of states of matter, she’s
considered on the forefront of molecular mixology.
and imaginative bartenders to create Mariena considers her mixology style a well balanced
and serve them. As an industry leader, dichotomy of reverence to classic cocktails, methods
the USBG is responsible for raising the and ingredients coupled with incorporating new
inventive ingredients, techniques and flavors. Her
bar and creating new trends to keep our feet firmly planted in the foundation of perfectly
competitive edge. made classic cocktails and her head in the clouds,
she is constantly dreaming of exciting ways to create
The USBG is a national network of innovative cocktails. Mariena prides herself on her
unconventional, often unpredictable style, but one
bartenders who come together to share constant remains-fresh ingredients and quality spirits.
their common interest: the craft of Mariena is looking forward to being able to coalesce
mixology. all of her unique talents, knowledge and passion into
her program at The Chandelier Bar. Whether she’s
Our Guild is made up of exceptional being the Progressive, with her frothy foams and
cocktail caviars or the Classicist with her perfectly
bartenders who take great pride in the made Negroni, Mariena feels she’s found the perfect
cocktails they serve. place to hang her (many) hats at the Cosmopolitan.
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 9
FOOD FOR THOUGHT
Attention Restaurants….Pay Attention! BY Les Kincaid
Picture a chef in his kitchen barking orders to cooks, managers, and any server who happens
to be within earshot. Requests from the dining room for special preparations are declined on
the spot, no matter the reason—it’s his way or the highway, baby! Now, turn off the television
show you’re watching and return to the real world. Believe me; special requests do come to the
kitchen from guests and for a wide variety of reasons.
Some special requests are preference-driven—for instance, textural dislikes, a desire to avoid Les Kincaid is a
physical reactions such as heartburn, diet/calorie consciousness, religious beliefs, environmental food, wine, and
concerns, or taste partiality. Others may come from guests with a food allergy, and this is golf expert and
where it gets serious. According to the Centers for Disease Control and Prevention (CDC), cookbook author. He
hosts a nationally
there are eight foods that account for 90 percent of all food-allergy reactions: cow’s milk and syndicated wine
milk products, eggs, peanuts, tree nuts (walnuts, pecans, almonds, cashews, and so on), fish, radio show each
shellfish, soybeans, and wheat (which also may be described as a gluten allergy). Thursday from
7 to 8 pm. You can
While 3.3 million Americans are allergic to peanuts or tree nuts, 6.9 million have allergies to enjoy his website or
seafood. Combined, food allergies cause 30,000 cases of anaphylaxis (a reaction after previous his broadcast at
sensitization), 2,000 hospitalizations, and 150 deaths annually. As reported by the Food Allergy or email
& Anaphylaxis Network (FAAN), currently more than 12 million Americans have a food allergy, email@example.com
which represents four percent of the population or about one in 25. The incidence of food allergies
has doubled in the United States over the last ten years, and scientists don’t know why. FOLLOW ME ON
FACE & TWITTER
ACTION PLAN www.facebook.com/
As a restaurant professional, it is more important in their decision-making process to ensure www.twitter.com/
than ever to know how to handle requests and they understand their options. Consider listing leskincaid
create ways to prepare foods that you know are ingredients for dishes on your POS system and
safe to serve. With food allergies it boils down to make printed recipes readily available so that
the FACTs: any employee can answer specific questions for
Familiarize yourself with the different food
allergies and what trigger ingredients are used Cook to order, and train your entire staff to
in your recipes—in all stages of preparation understand how to modify your recipes so that
and cooking. By understanding different food guests can enjoy safe alternatives to regular
allergies, you can help guide your guests toward menu items. Be aware of sources of cross-
appropriate choices based on their needs. contamination such as knives, cutting boards,
Double-check ingredients in your pantry for utensils, mixing bowls, grills, and frying oils.
items you do not prepare from scratch. These Make sure your staff understands that once an
may include dairy items, frozen items (coatings item is prepared with a trigger ingredient, you
that may be used on prepackaged fried foods, cannot remove it; it must be remade.
for example), spices, and canned goods. You Take care of guests with allergies, and you
may be surprised at what you find. also will take care of your business and
Ask the right questions of guests to ensure you build sales. Once guests with allergies know
understand their exact dietary restrictions. Both they can trust you to prepare foods they can
front- and back-of-the-house staff should be enjoy, they will be more likely to return to
comfortable in asking to clarify patrons’ precise your establishment and recommend you to
needs. For instance, if they are allergic to nuts, others who may suffer the same problem.
does this include nut oils and vinegars? If it is Remember, if you don’t want to accommodate
fish, is it all fish, including what may be found in guests with allergies, there’s another restaurant
stocks and sauces, or shellfish only? Ultimately, down the street that would be glad to have your
the burden of responsibility lies with guests to throwaway business.
choose what to eat, but you should participate Also always remember Wine Is Food.
10 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
Chateau Lagrange &
It has been known almost from the beginning of recorded time
that food & wine bring people together. In more modern times
when people get together they share ideas and educate each
other on their particular region or expertise. Many food & wine
events offer guests the opportunity to learn from world experts
in their field. Pebble Beach Food & Wine does this as good or
better than any event we have attended.
The very luxurious Spanish Bay Inn at flowers, licorice, currant, and smoke. These BY Elaine &
Pebble Beach was the site of an educational lovely aromas were confirmed on the
experience that we will take with us for palate with nice concentration, balanced Scott Harris
a lifetime. Pebble Beach Food & Wine acidity and a long finish. Still young, we
offered us a historical retrospective of cannot wait to try this in 3-4 years and
Chateau Lagrange and Chateau d’Issan, see its maturity.
a vertical tasting of two famous classified 2003 Chateau Lagrange: The 2003
growths in Bordeaux. We joined the vintage was exceptionally warm. This
tasting panel of Anthony Gold Author, 2003 is big, bold and not typical of an
Emmanuel Cruse Chateau d’Issan, elegant Bordeaux.
Matthieu Bordes Chateau Lagrange,
Robert Smith MS Bellagio Las Vegas 2003 Chateau d’Issan: Issan’s 2003 exhibits
and Robin Kelly O’Connor Head of this château’s classic style along with big
Wine, Americas, Christie’s for an early aromas of black currants, earth, spice
and oak. Medium bodied in the glass with a Elaine Harris, sommelier,
morning exploration of these prestigious owner of Vino Las Vegas
Third Growths from Bordeaux. nice finish. Both winemakers agreed that their
2003 vintage would most likely not age more LLC and Editor-In-Chief
CHATEAU LAGRANGE: that 10 years. They also noted that 2003 was of The Cuisineist.
Chateau Lagrange has been a Classified Growth since 1855. The the first year that acidification was allowed in Bordeaux.
property is located in the west of the Saint-Julien appellation 2000 Chateau Lagrange: The 2000 vintage is one of those
Scott Harris, sommelier,
right in the heart of the Médoc vineyards. Records of the “Special” vintages that even the winemaker stated, “If you think President of Vino
successive owners go back as far as 1631. In 1824 the total Las Vegas LLC and a
this is good now, watch and see what it will be in 10 more years.”
production was 120 barrels (12,000 cases). 1842 began a golden staff journalist for The
This lovely Bordeaux was spicy, young and bursting with deep
age for Lagrange, with the famous 1855 classification awarding Cuisineist.
flavors of plum.
the property the title of Third Classified Growth.
2000 Chateau d’Issan: Just like the Lagrange 2000, this Issan
CHATEAU D’ISSAN: Email:
was full of flavors of plum and black currant. Ripe fruit and a
Chateau d’ Issan is one of the oldest properties in the Medoc. long finish were signatures of this nice wine. Cuisineist@gmail.com
In the late 1400’s the property was called Teobon. At the time
of the revolution, the estate was confiscated and put under the 1995 Chateau d’Issan: The 1995 vintage showed a deeper
administration of Gustave Roy. purple color in the glass. On the palate, more ripe fruit than the
younger vintages. It also showed us the very classic Château
With the help of the prestigious panel we began our journey d’Issan’s elegance and style. The 1995 vintage can be drunk
through Bordeaux and these Classified Third growths. Starting now, but as they explained, it still has much more to say for itself
with the 2005 vintage, our palate pleasing journey began. as the years go by. This was the first of the “older” vintages that
2005 Chateau Lagrange: Purple color in the glass. The nose is really showed us the importance of ageing these very fine wines.
feminine and elegant, with red berries and flowers. The palate 1996 Chateau Lagrange: In the glass the 1996 was dark red
was concentrated with red flowers and berries with some smoke to purple. On the nose, ripe fruit was coming through and very
and a slight touch of oak. On the finish, balanced tannins and a nicely balanced in acidity, fruit and tannins. A nice palate with
long finish were impressive. ripe red-fruit that was light and elegant. Much more fruit and
2005 Chateau d’Issan: Many suggest that the 1900’s vintages complexity provide a longer finish than the younger vintages.
may be better. However, this 2005 vintage was very nice. A 1990 Chateau Lagrange: In a word, this wine was unbelievable.
very deep purple color in the glass brought us to a nose of red The blend of the 1990 is 44% each Cabernet Sauvignon and
Merlot, with 12% Petit Verdot added in to finish. This historic
wine was full of black and red fruits, rich and elegant with a
finish that never seemed to end. This was classic Bordeaux and
one of those wines we will remember for a lifetime.
1985 Chateau d’Issan: The 1985 d’Issan nose was a perfume
of lovely aromas of expressive red fruit, red flowers and currant.
On the palate elegant and soft flavors of red fruit, oak and smoke
slide into a nice smooth long feminine finish with soft tannins
and long lingering finish. Advice from all concerned on the
panel, DRINK NOW!
Joining this distinguished panel tasting some of Bordeaux’s
finest wines with a tradition that goes back centuries was a
true educational experience. It just confirmed that one’s wine
education is never over, but a lifelong process of travel, tasting
and reading about the ever changing world of wine.
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 11
Asian-inspired MOzen Bistro at Mandarin
Oriental has a new dining experience: Bento
by MOzen Bistro where guests craft their own
Spago at The Forum Shops offers a
three-course pre-theater menu on Celine
Dion show nights.
The Country Fresh Farmers Market has
opened a second location at the Henderson
Pavilion every Friday from 10 a.m. to 4 p.m., Steve Wyrick will return to a Las Vegas
which joins the Thursday operation running stage with his “Ultra Magician” show at the
the past seven years. Las Vegas Hilton Theater on June 29.
The Tropicana has a celebrity chef and Radio City Pizzeria featuring gourmet The Riviera has a new headliner showcase
transformed Italian eatery… Bacio by Carla pizzas has opened in Tivoli Village at in the Starlite Theatre with Rich Little through
Pellegrino. Brazilian-born, Italian-raised Queensridge with indoor and outdoor patio June 12 and other names following: Mary
Pellegrino beat celebrity chef Bobby Flay seating, a beer and wine bar, and walk-up pie Wilson of The Supremes; Connie Stevens
on his 2009 “Throwdown!” Christmas Food viewing window. with John Byner; The 5th Dimension, and
Network special. In 2006, her culinary team Quinn’s Irish Pub at Green Valley Ranch
has launched a pub menu for lunch and David Brenner.
opened Rao’s Las Vegas at Caesars Palace. Toby Keith will bring his “Locked and
Treasure Island has signed a multi- dinner daily with items $8 or less and $3-$4
year lease with Señor Frog’s making it the beer pairings. Loaded Tour 2011” to the Red Rock
Amphitheatre for the second time with
second location in the contiguous 48 states. ENTERTAINMENT special guest Eric Church on Aug. 6.
Construction begins later this year. Rod Stewart will return to The Colosseum
at Caesars Palace on Aug. 24 for the first 18 Vocal group Mosaic seen on “America’s
concerts of his two-year residency featuring Got Talent” is performing monthly in the
his five-decade-long career hits. Silverton’s renovated event space, Veil
Enrique Iglesias will stop at the Red Rock Pavilion.
Resort on Oct. 8 as part of his 25-stop tour Tony Bennett, an artist with new albums
with special guest Pitbull. every decade since the 1950s, will perform at
Donny and Marie Osmond have the Pearl at the Palms on Sunday, July 24.
revamped and unveiled their show at the
Flamingo. One big change is the show’s MISCELLEANOUS
new opening number featuring “It Takes Two” Casino MonteLago, the only gaming site
and “Vegas Love,” a song from the duo’s first at Lake Las Vegas, has reopened under
“The World of Las Vegas Dining” by album in 30 years.
husband and wife co-authors John and new operators Intrepid Gaming after being
Laury Bakie covers the city’s internationally closed for a year.
famous chefs and fabulous restaurants. The
280-page illustrated masterpiece contains
approximately 700 photographs.
The Hotel California Restaurant &
Cantina opened its first Las Vegas location in
Summerlin featuring Baja California-inspired
cuisine, signature Mezcal liquor, a “Man Cave”
Cigar Lounge, and outdoor patio dining. “The Magic & Tigers of Rick Thomas”
On July 24, The Cosmopolitan and opens June 3 at the Saxe Theater in the
Cochon 555, a national culinary competition Miracle Mile Shops at Planet Hollywood for
promoting heritage breed pigs, will launch All- a daily summer run at 3 p.m.
Star Cochon, a new pork-filled Las Vegas Sleight of hand Parisian artist Stephane Hungarian native Mariann Mohos spent
event featuring a “snout-to-tail” menu. Vanel makes his headlining debut at Paris four years as a concierge at a major Strip
Putter’s Gaming Group is opening the in “The Magic of Paris” at 4 and 6 p.m. resort. The result of her networking is a self-
South Strip Putter’s Bar and Grill in a Vanel has had a seven-year run in the MGM published book “You Want WHAT???,” a
renovated building with vintage Las Vegas Grand’s “Crazy Horse Paris.” compilation of more than 130 concierge tales.
12 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
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 June 2011 I The Las Vegas Food & Beverage Professional 13
TAKE A WHIMSICAL JOURNEY!
BY Shelley Stepanek
To walk into Serendipity, you are back in Alice in Wonderland. such names as cotton candy martinis, diva daiquiris and Sin
Located directly in front of Caesars Palace and the new tent for City frozen hot chocolates. Great for families in the daytime and
Absinthe, the show, this colorful restaurant with two outdoor wonderful for bachlorette parties at night.
patios is sure to delight. With movable walls it can accommodate The menu has crab artichoke dip, mac & cheese, every kind of
various size groups up to 600. Plan a visit and you will be sure burger and even foot-long hotdogs. They serve a terrific crab cake
to want to have your next event here. Owned by Caesars, they salad, with blue lump crab, grapefruit and avocado. I tried the
just celebrated their two year anniversary. Established in New safe at home sliders, and the high heel pump sandwich with sweet
York, the menu centers around their frozen hot chocolates, a mix potato fries.
between ice cream and malts, big enough to serve 4 people. They
The sundaes feature a Golden Opulence filled with nothing but
have just served their 100,000 delight. the finest ingredients, and featuring pure gold flakes. The price?
The tables are decorated with old time tiffany lamps, drinks have A mere $1000.00 per sundae. The Treasure Chest, pure chocolate
shaped like a big box, and filled with cookies, berries, and creams
goes for a mere $88. But not to worry, the standard is $11 for the
rest of the desserts. And don’t forget brunch.
Photos Courtesy Caesars Entertainment
Call 702-731-7373 for reservations or just stop by for a great treat.
M-T 11am-10pm, Fri-12am-12pm, Sat 10am-12pm, and Sun 10am-10pm
14 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
Meat the New
Bull in Town
When a person sits down to enjoy a fine steak at direct supervision. Additionally, all elements of the production are done by
a local establishment, they usually don’t consider family owned and operated businesses within Montana. This beef is truly a
the process that it went through to get to the plate. “Made in Montana” product.
However, chefs and restaurant owners know the This difference can be seen in their approach to raising and finishing
importance of this process. the cattle. Each animal is raised on grasses and alfalfa for two years and
With so many distributors and food vendors in then finished on whole grains and grasses for six months with no added
Las Vegas, it is easy for a chef to feel as though antibiotics or hormones. This attention to detail results in raising cattle that
every person that comes through the door is a consistently rate USDA prime when graded at the time of processing.
pitch man trying to peddle the newest and latest It is this attention to detail throughout the process that makes Montana
craze in food. The recent explosion in popularity Wagyu’s “American-Style Kobe Beef” truly different. Starting with the
of Kobe beef, or more accurately, “American Style Kobe Beef” is no USDA Inspection, the rancher will oversee each component of the cutting
different. With the arrival of The Montana Wagyu Cattle Company in Las and packaging. Where other producers will process and ship as many cows
Vegas, it is no longer “Beef As Usual.” Now it is beef as it should be: grade in the shortest amount of time, The Montana Wagyu Cattle Company will
A, dry-aged, USDA Prime. dry-age every whole carcass for 28 to 30 days. This enhances the flavor and
The ranch, owned and operated gives a rich buttery taste to the beef that is distinctive and bold. Where other
by Rick Woienski, is located producers just ship the cows to distant facilities, the rancher will travel to
outside of Belgrade, Montana the processing facility weekly and monitor, inspect, and taste test (the best
in the pristine Gallatin Valley part of the job) every unit in production.
located north of Yellowstone When it comes to getting the finished product to their clients, The
Park. The Montana Wagyu Montana Wagyu Cattle Company’s business model continues to maintain
Cattle Company is a the integrity of the product and process. “Since we are a family owned
business model based on business, we treat our clients like family,” says Woienski. Once the product
being exclusively made in leaves the processing plant, it is either shipped directly to the client, or it is
Montana with all aspects of the sent through NKB Distributors, the local distributor in Las Vegas. If there
production, raising, finishing, is ever any question about a product, both the rancher and distributor are
processing and packing, being simply a phone call away. How many restaurants are only one step away
done under the cattle company’s from the ranch?
For More Information Contact James D. Gannett
(702) 232-2972 • James@Vegaswagyubeef.com • www.vegaswagyubeef.com
Carlos Guía Executive Chef
The Country Club - A New American Steakhouse
Chef Carlos Guía chose Montana Wagyu Beef for his presentation for the 19th
Annual Taste of the Nation.
Creole Spiced Montana Wagyu Flat Iron
Steak with Chimichurri Emulsion
2 lb Montana Wagyu flat iron ½ each lemon zest
½ c New Orleans Creole spice ½ tsp oregano leaves (dried)
1 tbs kosher salt
1 c Italian parsley (washed and
½ c extra virgin olive oil
¼ c cilantro (washed and tightly ½ c corn oil
packed) ½ c water
½ c garlic (roasted) 1 tbs red chile threads
Break chile threads into ¼ to ⅓ inch pieces and reconstitute with ¼
cup very hot water. Reserve for later use. Puree roasted garlic, lemon
zest, oregano, salt and ½ cup of water. Add the parsley, cilantro and the
remaining ½ cup of water and puree. Continue to puree slowly drizzling
both oils in and make an emulsion. Remove the sauce from the blender
and add the reconstituted chili threads. Check the seasoning and adjust
if necessary. Refrigerate until ready to serve. Season flat iron steaks with
the Creole spice blend, and allow to rest for 5 minutes. Pan sear or grill
until desired temperature. Slice and serve with chimichurri emulsion.
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 15
The 14th Annual
ACF Chefs of Las Vegas
IATE ADVISORY BOA
at Silverstone Country Club
US Foodservice Team Southwest Gas Team
LaFond Foods Team LaFond Foods Team
Photos by Juanita Aiello
Nevada Food Brokers Team Nevada Food Brokers Team
16 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
Universal Bakery Team Ventura Team
Chef’s Special Team Buena Vista Team
Food Isn’t Just Your Business,
It’s Your Passion.
We’re Proud To Support You!
More Than Bread Team
U.S. Foodservice® Las Vegas
1685 W. Cheyenne Avenue
North Las Vegas, Nevada 89032
US Foodservice Team www.lasvegas.usfoodservice.com
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 17
Wild Veggie Team Chef’s Special Team
Chef’s Special Team Farmer John Team
18 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
Chef’s Special Team Sysco Food Service Team
Dawn Food Team Chef’s Special Team
Windsor Team New Harvest Team
Chef’s Special Team Cheesecake Royal Team
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 19
Chef’s Special Team Kellogg
Chef’s Special Team Chef’s Special Team
Meadow Gold Team Javo Team
Special Guest Team Chef’s Special Team
20 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
Chef’s Special Team US Foodservice Team
Food Sales West Team Food Sales West Team
BakeMark, The Preferred Bakery, Dessert,
Chocolate Ingredient Supplier in Vegas.
We carry a full line of foodservice products,
not just Bakery products.
Barry Callebaut | Dobla | Vanleer
BakeSense | Cacao Barry | Semper ASM
Remember our great family of Brands
Westco | Brill | Henry and Henry | Best Brands
Telco | Multifoods | Karps | Caravan
Your creativity our Ingredients! Your BakeMark!
2570 Kiel Way | North Las Vegas NV 89030
702-642-4500 | VegasCS@bakemarkusa.com
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 21
Food Sales West Team Food Sales West Team
Holten Team Hormel Team
Desert Meats Team Desert Meats Team
Cheesecake Royal Team Santa Monica Seafood Team
22 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
Chef Nate Gonyer
As a declarative chef, I love what I do. I put my heart, creativity, passion,
energy and knowledge all into one dish. I have worked for some of
the largest catering companies and for some of the most renowned
Yes, I am only 20, and nothing is slowing me down.
With my dad (Dan Boyer) having a strong background and being a very skilled chef from the C.I.A,
I have had an upper hand in the profession and give everything through my dedication
and 110%. I am packing everything I can fit in my car and moving to one of the
largest food service cities in the world (Las Vegas) to further my knowledge
and background. I am looking for a sous chef position in this famous city. The
lunch and dinner at the Silverstone Golf Club was a last minute catering job.
Brian Froman came up to me while I was doing a tasting at the glamorous
Palms Hotel for Executive Chef Henry Garcia. With all my resources being
limited, I was still able to give the A.C.F members, including the president of
the A.C.F Michael Ty, a lunch and dinner that they will not forget. I didn’t even
know what I was walking into, not the menu, not even the number of people it
was for or even who it was for until I got there. I was the chef in command in the
kitchen. But I would like to tell my help in the kitchen thank you for all your hard work
Please contact me for any questions or interviews. Ngonye2618@sullivan.edu
For Sales Information Contact Brian Froman 770-294-4591
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 23
Dietz & Watson J Brass Company
Condies Foods Wild Veggies
Certified Angus Beef Dietz & Watson
Detail Food Service Dietz & Watson
24 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
Sabrett The Core Group
Cheesecake Royal T&T Quality Food
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 25
Holten Sysco Foodservice
Gourmet Fusion Foods Meadow Gold
26 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
ACES & ALES SANTA MONICA SEAFOOD
AMERICAN GAMING ASSOCIATION
ANCHOR DISTILLING COMPANY
www.BakeMark.com SOUTHWEST GAS CORPORATION
Big Dog’s Brewing Company Food Service Demonstration Center
www.bigdogsbrews.com 6355 Shatz Street
Las Vegas, NV 89115
BJ’S RESTAURANTS (702) 365-2445
CHEF PAUL PRUDHOMME
www.chefpaul.com THREE SQUARE
DIETZ & WATSON
www.deitzandwatson.com US FOODSERVICE LAS VEGAS
WORLD TEA EXPO
FONTANINI ITALIAN MEATS
Local Representative: Rick Willets
GREEN RESTAURANT ASSOCIATION
HOFBRAUHAUS LAS VEGAS
MONTANA WAGYU BEEF
PAR 4 GOLF MANAGEMENT
ROCK ‘N ROLL WINES
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 27
Low Flow, No Flow, and the
Art of the Ask:
Cutting Down on Your Water Use
By Jennifer Fleck, Green Restaurant Association
The average foodservice facility uses nearly 300,000 gallons of water each year, and the water use of a single
appliance in a kitchen can be greater than that of an entire residential home. When the GRA performs an
environmental assessment on a restaurant seeking Certification, we look at the comprehensive picture of a
restaurant’s water use, from the spray valves installed on the dishwashers to the catching and reuse of rainwater.
To become a Certified Green Restaurant®, a restaurant must earn a minimum of 100 points spread over seven
environmental categories, one of which is Water Efficiency. Certified Green Restaurants® have integrated
hundreds of water efficiency protocols into their restaurants, from low flow aerators and waterless urinals to
only serving water upon request. Here’s how some Certified Green Restaurants® did it.
The Boiling Point bottled water and replacing it with a tap filtration system
Cost cutting in water and energy was the main reason Chef like the ones produced by Vivreau and Natura, both GRA
Jose Duarte of 2 Star Certified Green Restaurant® Taranta in Endorsed Products. These filtration systems do more than
Boston initially began implementing sustainable practices, purify tap water; they can also carbonate water and often
and the results have been astounding. “I started looking come with reusable glass bottles to pour water for guests.
into ways I could save money through cutting down on the Not only can ditching the bottle save money, it can also reap
restaurant’s operating overhead. The results were amazing, profits. When The Fireplace in Brookline, Massachusetts
so it snowballed from there. If you save water and energy, stopped using bottled water, owner Jim Solomon found
you save money—it’s that simple.” that the benefits were substantial to his guests, his staff,
At Taranta, the restaurant found a water saving opportunity and of course, his bookkeeper. Says Solomon: “Bill paying
through an event most restaurateurs would dread—the is easier, as the savings are generally greater than 25% and
breaking of their water heaters. When their water heater our revenue on water sales has increased by 100%. My wait
tank broke, Duarte replaced it—and his other heaters— staff is thrilled that the decreased cost of the water has
with tank-less heaters that not only cost less than replacing increased their sales.”
traditional tanks, but also net the restaurant $300 per tank Filtering your water does more than reduce inventory costs.
in rebates. It saves the manpower necessary to stock refrigerators to
From Low Flow to No Flow keep the water ready to sell, as well as the time subsequently
used to sort the bottles for recycling.
General Manager Wes Richardson of 2 Star Certified Green
Restaurant® Hyannis Yacht Club also turned to the GRA when The Art of the Ask
he was looking to replace equipment. Once the club had to Oftentimes, restaurants live by the mantra that “an
replace their urinals, they discovered the cost benefits of exceptionally distinctive experience means never having to
conserving water. The club spoke with a few vendors, one ask.” To many, hospitality comes in the form of anticipating
of which suggested a waterless urinal. “I thought it was a the needs of guests and fulfilling them ahead of time.
stupid idea,” General Manager Wes Richardson laughs. Unfortunately, this can also waste resources when a guest
“But then I talked to some others, and they told me how decides not to capitalize on your generosity.
efficient they were, so we got them.” Waterless urinals To prevent this, Adam’s Sustainable Table in Eugene, Oregon
like the ones installed at the Hyannis Yacht Club save an decided that the best way to know what your guests want
average of 1642.5 gallons of water each year, per urinal. is to ask them. Instead of automatically filling each glass on
They then expanded their water saving installations with the table, the restaurant only serves water when a guest
low flow spray valves on their kitchen equipment. Power asks for it. If every restaurant followed their example and
rinsers that run at 1.28 gallons per minute or less can save only served water upon request, we could save 26 million
an estimated 65,000 gallons of water per year, as well as gallons of water per day—drastically lowering water and
reduce the amount of energy required to heat the water, energy costs.
potentially saving up to $1000 per year.
Remember: When you conserve resources, you also
Kicking the Bottle Habit conserve funds. Implementing sustainable practices into
Several Certified Green Restaurants® have discovered your restaurant’s operations reflects well on your guests,
hidden—and substantial—savings by eliminating their on the environment, and on your balance sheet.
28 The Las Vegas Food & Beverage Professional I June 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 June 2011 I The Las Vegas Food & Beverage Professional 29
Photos by George Fryer
30 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
Hofbräuhaus Las Vegas offers Bavarian flair in the heart
of Las Vegas. An authentic Beer Hall and Beer Garden
feature classic German cuisine and live entertainment
nightly. The famous Hofbräu beer is brewed using original
recipes handed down over 400 years ago, and is imported
straight from Munich, Germany.
702-853-BEER (2337) • www.HofbrauhausLasVegas.com
4510 Paradise Rd. Las Vegas, NV 89169
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.
YELLOWTAIL AT BELLAGIO
Executive Chef-Akira Back, Sous Chef-Michael Yi, General Manager-Young Lee, Japanese Sake Specialist-Yukiko Kawasaki
Photos by George Fryer
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 33
J’s Beer Dinner BY Bob Barnes
BJ’s Restaurant & Brewhouse hosted a beer
dinner featuring beers of Sam Adams and a
five-course repast; Bar Manager Pete Bowman
welcomed guests and Sam
Adams Rep Ivica Cvitkovic
prefaced each course with
descriptions of the beers we
would be enjoying. Las Vegan, associate
The evening’s festivities editor of The Las Vegas
Food & Beverage
began with a welcome beer, Professional, regional
BJ’s Lightswitch Lager, With more than 100 in attendance, this beer dinner correspondent for
which logs in at only 135 calories, but with an ample had the largest turnout to date for the BJ’s Henderson Celebrator Beer News
flavor profile. The first course matched Angus Beef location. No surprise here, as the extremely reasonable and covers the LV
price of only $30 is unmatched. To reserve your place restaurant scene for
Sliders with the Sam Adams flagship Boston Lager, Gayot.com. He welcomes
which Ivica says goes great with beef. He was not at the next beer dinner, call the Summerlin BJ’s at your inquiries.
mistaken, and the pine and citrusy aroma was joined 702-853-2300 or the Henderson BJ’s at 702-473-2980.
by a nice balance of malt and hop flavors. Seared Ahi Email:
Great Vegas Festival of Beer firstname.lastname@example.org
Salad was paired with Sam Adams Imperial White, a The inaugural Great Vegas Festival of Beer will take
huge beer at 10.3% abv that pushes the boundaries of a place at the new Tivoli Village in the Summerlin area
Belgian wit. Its inviting spiciness is thanks to a range of on Saturday, June 18 from 5 p.m. to 9 p.m. Although it’s
spices added during brewing and during fermentation, during the Vegas summer heat, misting systems, cooling
resulting in complex flavors of dry fruits, exotic spices fans and the location’s temperature-controlled stone
and floral blossoms. Shrimp Teriyaki was paired with walkways along with the evening hours it’s scheduled
Sam Adams Double Bock, which Ivica informed us for should result in fairly pleasant temps. The fest is
contains a half pound of malt in every 12 oz. bottle. put on by Motley Brews, who in my opinion put on an
Not surprising, when you taste it and are rewarded outstanding event in its inaugural Craft Beer Tailgate
with a huge mouthful of maltiness. A palate cleanser Festival back in November. More than 25 breweries are
of Sam Adams Summer Ale was well chosen, since expected with a varied selection of beer styles. Cost for
this pleasant light and crisp beer gave us a chance to unlimited sampling and tasting glass is $27 online or
catch our breath. The hoppy Sam Adams Latitude 48 $37 at the gate, with a portion of the proceeds going to
IPA went well with Parmesan Crusted Chicken. This benefit the Boys & Girls Clubs of Las Vegas. To order
6% hop bomb is named for the combination of German, tickets, visit www.GreatVegasBeer.com. Tivoli
English and American hops that are all grown near the Village is located at Rampart and Alta, just south
48th latitude. The dessert finale celebrated chocolate of the Summerlin Parkway freeway.
with a Triple Chocolate Pizookie served with Sam
Adams Cream Stout, which Ivica calls ‘the Cappuccino Beer Spotlight
of Beer.’ With additions of roasted chocolate, caramel This month the spotlight shines on Red Fox
malt and roasted barley, this beer proved to be a perfect Russian Imperial Stout, a locally made brew from
companion to the richness of the chocolaty dessert. Joseph James Brewing Company. Brewed with 9
We were lucky to be blessed with one last treat, an different malts, 7 different hops, and two yeasts,
after dinner beer which turned out to be the brewery’s the malts include Pale Malt, various caramel
newest creation, Sam Adams Wee Heavy. This brew is malts, Roasted Barley, Black Patent and a small
quite earthy and a bit heavy, weighing in at 10% abv, amount of wheat, which yield the 9.3% abv of this
beer. The malt is balanced by the addition of several
with more than a hint of smoky aroma and flavor due to
hops giving this beer 70 IBU’s, but not an overwhelming
its use of peat smoked malt.
hop profile. The high level of hops and alcohol in this
beer make it a good candidate for aging, with a shelf life
of 5 years or more. Expect rich flavors with high coffee
and chocolate profiles and small amounts of toffee and
vanilla, with underlying alcohol warmness. This beer
pairs with many sweet desserts such as crème brule,
chocolate cake, cheesecake, and complements many
glazes such as honey chicken. Look for Red Fox in 22
oz. bottles at major retail liquor outlets and several of the
restaurants that care about carrying a quality beer list.
As always, great beer happens in Vegas!
34 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
Vegas Uncork’d by Bon Appétit
Vegas Uncork’d by Bon Appétit is a unique, four-day culinary extravaganza featuring two dozen intimate luncheons, dinners, tastings
and other immersive and entertaining culinary experiences. Year after year, Vegas Uncork’d by Bon Appétit draws gourmands, luxury
travelers and extraordinary chefs from around the globe to Las Vegas, all lured by the prospect of partaking in this epic foodie extravaganza.
Its five partner resorts include Bellagio, Caesars Palace, MGM Grand, Mandalay Bay and Wynn | Encore; the event is made possible by
its title sponsor, the Las Vegas Convention and Visitors Authority, major sponsors Travelocity, Infiniti and other national brands. Among
the famous names joining Bon Appétit magazine Editor-in-Chief Adam Rapoport at this year’s events are chefs Paul Bartolotta, Tom
Colicchio, Alain Ducasse, Hubert Keller, Michael Mina, Rick Moonen, Bradley Ogden, Francois Payard, Joël Robuchon, Guy Savoy,
Julian Serrano, Alex Stratta and many more.
Photos by George Fryer
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 35
TAsTE Of ThE NATION - A sNApshOT
BY Kismet Wagasky
Taste of the Nation has come and gone, and all that is left is the long countdown to next
year’s return of the gathering. It will be a melancholy wait before it is time again to attend
the delicious evening charity bash that is a fun, eclectic party that blows away any white
linen tablecloth and sleepy four-piece band charity event that we are used to avoiding.
Las Vegas has one of the foremost collections of restaurants in the world. Every year for
this affair, over 30 of the best in the city assemble to help a great cause while showcasing
their finest offerings to willing patrons. We truly see the best of the best, in a slice of Las
Vegas that any local would be proud of. Rain Nightclub inside the Palms Resort housed
the event to great success this year. Proceeds went to Share Our Strengths, an organization
dedicated to ending childhood hunger in the U.S.
A few steps beyond the velvet ropes, a tantalizing maze of booths snaked around the pool
and on to the dance floor of the club. The rows of booths continued up three levels like
switchbacks on a mountain trail. Since these paths led to new heights overflowing with
sushi, Kobe beef and exotic spirits, we hiked to try them all. Tasty offerings--glamorously
arranged edible artwork and creative cocktails--literally jumped out at every passing party-
goer. One could not take three steps without being offered another cocktail to sample or
succulent treat to try. Chefs represented every booth and cooked before our very eyes.
Along with the chefs, each restaurant brought some combination of owners, managers and
servers ready to chat about their establishment. Learning about the food, the wine or the
restaurant from someone who loves it is almost as amusing as sampling their fine wares.
It was friendly and fun, dressed up but laid back in a distinctly Las Vegas style.
If the visual and gustatory entertainment weren’t enough, local band The Jeremy Cornwell
project was on hand to rock the party with cover music between the live auction and raffle
giveaways. Talented chefs and mixologists kept the foodies happy down to the last minute
of the event. One veteran patron commented, “This place is just beautiful. It is a great
cause and a great event. I hope it continues to grow.”
Photos by George Fryer
36 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 37
Tea Stands Out in Fine Cuisine and on
Restaurant Menus in 2011
Organizers of World Tea Expo Say More Chefs Are Cooking with Tea;
a June 26 Workshop at Charlie Palmer’s Aureole Demonstrates
How Restaurants Are Tapping into This Tasty Trend
LAS VEGAS, Nev. (March 24, 2011) --- With its World Tea Expo’s “Cooking with Tea Workshop” is open
four-story wine tower, Charlie Palmer’s Aureole at to restaurateurs, chefs, hoteliers and other foodservice
Mandalay Bay Resort & Casino certainly makes vino leaders. Aureole’s Executive Chef Vincent Pouessel
a focus, but it’s premium tea that’s also taking center and Pastry Chef Megan Romano are set to demonstrate
stage at the AAA Four Diamond and Michelin One Star some of their restaurant’s offerings, which include both
restaurant. Aureole is just one of many U.S. restaurants savory and dessert dishes that feature tea. Following the
that are bringing tea to the forefront, a notable trend in Workshop’s demonstration, participants receive a private
the culinary world, according to 2011 World Tea Expo four-course luncheon --- each course infused with tea.
organizers. Aureole uses tea in several dishes, including its: Green
Tea Smoked Moulard Duck Breast with truffle parsnip
To showcase the fast-growing movement of chefs turning
puree, Glazed Fava Beans and natural duck jus; Tea-
to tea as an ingredient in dishes as well as a premium
infused Chocolate Ganache with mountain berry
beverage for the menu, World Tea Expo is hosting a
Chambord and Eros Peppermint with a blood orange and
special “Cooking with Tea Workshop.” The event takes vanilla bean scent; an Eros tea-infused Concord Grape
place at Aureole on June 26 in Las Vegas, Nev. Pound Cake; and a honey-orange pekoe-infused Crème
“Tea is making giant strides in the culinary and Brulee.
foodservice world in 2011,” explains Kim Jage, a tea The “Cooking with Tea Workshop” is a limited-seating
expert and executive vice president of World Tea Expo. seminar at World Tea Expo, which takes place June 24 -
“We’re seeing restaurants offer premium tea drinks on 26 at the Las Vegas Convention Center. Registration for
the menu and we’re seeing innovative chefs --- like the Workshop and Expo is at www.WorldTeaExpo.com.
the ones at Aureole --- present some exciting, flavorful Attendees receive shuttle transportation from World Tea
dishes that incorporate tea.” Expo to Palmer’s famous restaurant.
About Charlie Palmer’s Aureole About World Tea Expo
Charlie Palmer’s renowned Aureole at Mandalay World Tea Expo 2011, which is the largest and
Bay Resort & Casino enjoys a reputation as one of most prominent event for the tea industry,
the finest restaurants in the United States. Palmer,
caters to tea retailers, restaurateurs, food service
who has been honored as the “Best Chef” in New
York by the James Beard Foundation, opened leaders, hoteliers, spa owners and other business
Aureole at Mandalay Bay in 1999. Aureole earned professionals who want to learn more about
the prestigious AAA Four Diamond Award each the latest opportunities and tea trends, which
year since and received a .Michelin One Star for consumers can expect to see more of in the
2008 and 2009. The main dining room has views
future. The event takes place at the Las Vegas
of the one-of-a-kind wine tower that boasts an
extensive collection of 4,500 selections with more Convention Center, June 24 - 26, and conference
than 60,000 bottles. For more information, visit registration and details are available at
38 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com
Featured Event for World Tea Expo
June 24- 26, 2011, Las Vegas Convention Center
Cooking with Tea Workshop at Charlie Palmer’s 4 Diamond AAA award winning restaurant, Aureole
June 26, 2011
Open to restaurateurs, chefs, hoteliers and other foodservice leaders.
Aureole’s Executive Chef Vincent Pouessel and Pastry Chef Megan Romano are set to demonstrate some of their restaurant’s offerings,
which include both savory and dessert dishes that feature tea. Following the Workshop’s demonstration, participants receive a private
four-course luncheon—each course infused with tea.
Aureole uses tea in several dishes, including its: Green Tea Smoked Moulard Duck Breast with truffle parsnip puree, Glazed Fava Beans
and natural duck jus; Tea-infused Chocolate Ganache with mountain berry Chambord and Eros Peppermint with a blood orange and
vanilla bean scent; an Eros tea-infused Concord Grape Pound Cake; and a honey-orange pekoe-infused Crème Brulee.
The event is a limited-seating seminar for World Tea Expo attendees, which takes place June 24 - 26 at the Las Vegas Convention Center.
Cooking with Tea will be held Sunday, June 26, 10:00 am - 1:00 pm
For more information visit: www.worldteaexpo.com or call 702-253-1893 Teas provided by:
Kitchen with Chef Vincent: Classroom with Chef Megan:
• Duo of Ahi Tuna • Dark Chocolate Tart with Earl
Grey Tea Ganache
• Baha Tuna Bohea Scented
Tartare/Lemon Citrus Tea • Lemoncello Gelato, Candied
Crusted Loin Lemon, Pistachio Crème
Duo of Ahi Tuna
“Baha Tuna”, Bohea scented tartare / Lemon Citrus Tea Crusted Loin
Seared Diver Scallop with masutake mushrooms
Lemon Gingersnap Tea Consomme
Gunpowder Tea Smoked Muscovy Duck Breast
rhubarb compote, herb spetzle
Summer Peach Sorbet Infused with Pear Spice White Tea
Dark Chocolate Tart with Earl Grey Tea Ganache
Lemoncello gelato, candied lemon, pistachio crème
World Tea Expo is the Largest Trade Show and Conference in the
world for Specialty Tea and Related Products.
• More than 200 new products that • 24 educational sessions
haven’t hit restaurants
• 6 Hands-on Skill Building Workshops
• 50 new exhibitors
• Register to Attend and see why
• 6 Focused Tea Tastings specialty tea is growing so popular.
www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 39
Show off your special tea.
We’ll show you how.
JUNE 24-26, 2011 • LAS VEGAS CONVENTION CENTER
Dedicated to creating a vibrant tea community, World Tea Expo is the largest
trade show and conference in the world for tea; it’s the three days each year when
industry professionals connect face-to-face to unveil new products, optimize
merchandise and gain extensive product knowledge. Register to attend today.
WWW.WORLDTEAEXPO.COM • (702) 253 1893