August 2013

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August 2013 I The Las Vegas Food & Beverage Professional 3www.lvfnb.com

August 2013

CONTENTS

6

17

25

FEATURESCover VEGASGIANT SOARS INTO LAS VEGAS and lands on our August

cover. With a line of private jets based here in Las Vegas, you can choose when and where you want to travel and take your friends as well. We also hear VegasGiant has plans in the works for culinary outings to great Food & Beverage destinations….Check them out!

Cover photo by Audrey Dempsey.

12 WINE TALK BY ALICE SWIFT continues her article on the Cleveland Clinic Lou Ruvo Center for Brain Health Keep Memory Alive Foundation. Alice introduces us to a close-up look at the man behind the center, Larry Ruvo, President of Southern Wine & Spirits of Nevada and Chairman of the Keep Memory Alive Foundation.

20 DON’T MISS THE WESTERN FOODSERVICE & HOSPITALITY EXPO held in Los Angeles at the Staples Center August 18-20. It guarantees to be bigger and better than ever. Look for LVFNBPro at the show along with the exciting and functional Smart Bar at Booth #207. See you there…

BackCover

G2E-THE GLOBAL GAMING EXPO RETURNS TO LAS VEGAS this coming September 24-26, held at several locations, the Sands Convention Center and the Las Vegas Convention Center. This is the largest Gaming Expo in the world and draws attendees from all over the world and includes the Food & Beverage Pavilion, appropriately called F&B@G2E. See you there…

Page 4Hot Off the Grill!

Page 5Understanding the Components of the Traditional Dog Star Report

Fogo de Chao’s New Happy Hour

Page 6 What’s Brewing?

Page 7 Mixology-ology: Tim Weigel

Page 8 ASK DOCTOR SAKE…Junmai or Ginjo sake, where do these sake names come from and what do they mean?

Page 9 Behind the Stick

PHOTOS: Remy Martin V Launch at Foundation Room

Page 10 Food For Thought:Did Somebody Say Beaujolais?

Page 12 Wine Talk: Keep Memory Alive Foundation Part II

Page 13On the Edge with Al Mancini

Page 14What’s Cooking?

Page 15Epicurean Corner

Page 16Cover Feature:VegasGiant

Page 17 PHOTOS: Laughlin Chefs Food Fest

Big Dog’s Summer Brew Fest

Carmine’s Opening at Caesars Forum Shops

Page 18 Brett’s Vegas View

Page 19 Late Night Dining with Kim: The Peppermill

Page 21 Western Foodservice & Hospitality Expo

Page 22Water and Green Dining

Page 24The Venetian/Palazzo Resorts Team Up with Iconic Antinori Wines for a Classic Evening

Page 25PHOTOS: Dinner & a Show at Mandalay Bay

Cirque du Soleil’s Michael Jackson ONE Premier After-Party

Page 26

HR Insights -

Managing the

Millennial Workforce

PHOTOS: Five50

Pizza Opening

at Aria

Page 28

Product Spotlight

PHOTOS:

KLINQ Social Sips

Brunch at Dom

DeMarco’s

1

Events

Advertiser Index

4 The Las Vegas Food & Beverage Professional I August 2013 www.lvfnb.com

Bob BarnesEditorial [email protected]

Crystal MarieMarketing Specialist &Brand [email protected]

Juanita AielloPublisher & Creative [email protected]

Adam RainsBeverage [email protected]

August 2013

Mike FryerEditor-in-ChiefThank you for joining us in this issue of The Las Vegas Food & Beverage Professional.For any questions or comments please email [email protected]

HOT OFF THE GRILL!

The Las Vegas Food & Beverage Professional1200 S TORREY PINES SUITE 172

Las Vegas, NV 89146www.lvfnb.com

The Las Vegas Food & Beverage Professional

@lvfnb

“The calm before the storm”— All looked peaceful in this photo taken atop the Mandalay Bay

Foundation Room’s balcony just before one of the heaviest storms of the summer hit us hard. Here

LVFNBPro’s Mike Fryer and Adam Rains discuss the launching of Remy Martin’s newest product into

the Las Vegas market with Eileen Higgins, Senior Brand Manager of Remy Martin V.

One of our favorite pubs, Aces & Ales, recently hosted a Tap Takeover by Sierra Nevada Brewing

Co., represented here by Winston Wolf, Sierra Nevada Sales Rep for Las Vegas. He’s shown here

enjoying the brew at the newly opened NW side pub with Aces & Ales General Manager Misty Molina and Owner/Partner Ryan Johnson. Nice job guys!

In this issue you will also find our Dinner & a Show photo feature showcasing Border Grill dinner and the

Michael Jackson ONE show.Here we have the pleasure to catch up with “Foodies

at Heart” Denise Valdez and Eric Villarreal at the Michael Jackson ONE after-party at Mandalay Bay

Beach. MGM even supplied each guest with their own MJ flip-flops….

JournalistBeth Ellyn Rosenthal

Journalist Late Night Dining with Kim

Kim Trevino

Journalist Ask Dr. Sake

K. Mike Masuyama Ph.D.

JournalistChandra Paige

Spirits Editor The Spirit of Spirits

Adam Carmer

Journalist On the Edge with Al Mancini

Al Mancini

JournalistRyan

Wieczorek

Journalist HR Insights

Linda Bernstein

Pre-Press TechnicianBrandon Yan

JournalistChef Jet

JournalistJuanita Fryer

Journalist Brett’s Vegas View

Jackie Brett

JournalistShelley Stepanek

Journalist Food for Thought

Les Kincaid

JournalistsScott & Elaine Harris

Journalist Mixology-ology

Mitchell Wilburn

CONTRIBUTING STAFF

Journalist Green Restaurant Association

Michael Oshman

Journalist Wine Talk

Alice Swift

Journalist Epicurean Corner

Lisa Podaca

JournalistMark Kelnhofer

Journalist & PhotographerBen Brown

PhotographerBill Bokelmann

PhotographerRose Powell-Carver

PhotographerDanette Chappell

The Las Vegas Food & Beverage Professional welcomes letters to the editor. We are always striving to improve this publication and would like to know your comments and thoughts. Here’s your chance to be heard. Send your comments to [email protected] and they may be published in next month’s issue!

NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.


Although the dog/star methodology may work for other retail and manufacturing industries, my recommendation is that the restaurant industry should veer away from this report. During presentations to industry professionals and culinary students alike, I point out some flaws so that better decision making can be made. This particular article goes through the various flaws and considerations and next month we will look at an alternative approach. The dog/star report was developed years ago for the retail industry and has made it into the restaurant industry as an analytical tool that many larger restaurant chains use today. In many cases, restaurant operators and others in similar positions utilize automated dog/star reports. The user must gain knowledge of how the report data is being generated; otherwise, a vital mistake can be made. In many cases, operators do not realize the data and the calculations behind the dog/star report and it’s important that they do. As I reviewed various textbooks regarding the dog/star reporting, here are some potential flaws that I see being applied. In culinary schools today, one of the components that needs to be calculated is the average menu mix percentage. Part of the dog/star calculation is the average menu mix percentage. In most cases, what you have is a simple calculation by counting the number of menu items. In this example, we will have 20 menu items. The average menu mix percentage would be 1/20 or 5.0%. In most texts they then take this percentage and multiple it by 70% (5% x .7) which would change the straight average of 5.0% to 3.5%. The explanation on why they use 70% is that it is more realistic. Is this because they don’t account for all the items in the mix to begin with? Why would they not use 100% of the mix? When you are using automated dog/

star reports to assist in your decision making, it is likely that this percentage is in the background and unknown and unseen by the user. As a user you should know what the percentage is before attempting to analyze a report. Another component of the dog/star report is that the traditional menu engineering textbook definitions utilize the unit contribution margin approach. The issue is that most food and beverage cost control textbooks don’t educate the user on what contribution margin is. In general terms, you can find that sales minus variable costs gives us contribution margin. The issue is that most restaurant operators do not ever get to true variable cost of their product. In fact, the only time you see examples in textbooks on the food cost, it is generally only ingredients. In the accounting world, to get to true contribution margin for each item, you would need to identify ingredients, direct labor (culinary back of the house) and variable overhead. This means that the restaurant operator would need to break out the overhead costs between fixed and variable costs. In most cases getting to total overhead costs is a challenge, let alone breaking out the variable pieces. Ideally, an operator should want to get to the total cost of the product (variable and fixed) and use that as a tool to engineer with.Most should ask themselves: is the unit contribution margin important? Remember, we are making decisions on current menu items and how they perform to determine what items may need to be reengineered or even possibly removed from the menu. This is a critical point in the analysis. On traditional dog/star reports and graphs, the x-axis, or horizontal axis, is the unit contribution margin. This means that that we are plotting and calculating historic data based on a unit contribution margin. This approach is where the largest flaw is. The user should be able

to see that looking at a unit contribution margin is not the same as looking at the total amount of profit the item has generated. What is more important to the operator? The profit per plate (in this example $5.07)? Or the total profit (in this example $8,437)? Cash is king and in this case, it is no different. We should be driving the profits of the business and the cash to the bank. When analyzing past history, total profitability is what should drive our decisions and not to utilize unit numbers.Amazingly, the dog/star graph plots all menu items on the graph at once. The purpose of menu engineering is not just analyzing the menu, but analyzing menu categories. Because the dog/star report looks at unit contribution margin as the x-axis, there are menu items that naturally will have a larger margin than others (i.e. steaks dishes vs. pasta dishes). If pasta dishes have a natural lower unit margin than steaks, it places all the pastas at a disadvantage and may skew the appearance of the menu items. Ideally, each category should be placed on the graph separately. We should engineer items within the similar categories on the printed menu. Decisions should and probably are made within the various categories on the menu and not as a whole. As a restaurant operator, we should have the knowledge of how these reports are generated. If we are utilizing them to make decisions regarding our future menus, then we should have full knowledge of the components before analysis. It may be too easy without the proper knowledge to make a critical mistake regarding the menu that can really affect our bottom line. The bottom line is what it is all about. No one goes into this industry intentionally being not for profit. With the proper tools and knowledge, we can not only be profitable, but also thrive.

Understanding the Components of the Traditional Dog Star Report

By Mark Kelnhofer, MBA

Mark Kelnhofer is the President and CEO of Return On Ingredients

LLC and has over 20 years in management accounting experience

including ten years in restaurant industry. He is an international

speaker on recipe costing and menu engineering. He can be

reached at (614) 558-2239 and [email protected].

Photos by Juanita Aiello

Fogo de Chao’s New Happy Hour


4th Annual Strong Beer Fest

Aces & Ales will host its 4th Annual Strong Beer Fest August 16-18, at its Nellis location. The event will offer an opportunity to indulge in more than 70 different specialty or extremely rare beers that are at least 7% ABV over the three days of the fest. At noon each day, new beers will be rotated into the day’s line-up. For the complete list, visit www.acesandales.com.

Hop Aboard the Brewzki BusGreg Nowatzki is offering personalized beer tours through his Las Vegas Beer Tours.

The tours run $99 per person and include transportation from the Strip or downtown, visits to three local brewpubs or microbreweries with at

least five samples at each, a behind the scenes tour at one brewery, gratuities for your driver and servers and a t-shirt. Greg aims to please and so far the tours have a 100% approval rating. Greg knows a bit about beer. Known

locally as “Greg-the Beer List Guy,” he began a list in 1995 documenting each different beer he’s tasted. Currently, his list tops 14,000, and the number grows nearly every day. To reserve a tour, visit www.lasvegasbeertours.com or call 702-726-BEER.

Chef Shawn McClain Dives into Pizza and Craft Beer with Five50 Pizza Bar at Aria

James Beard award-winning Chef Shawn McClain, already well established at Sage, has branched out into casual dining with the opening of Five50 Pizza Bar, his version of an East Coast pizzeria. Located in the Aria casino adjacent to the Race & Sports Book, walls are adorned with a black and white mural of vintage photos, a listing of beers on the menu and fun sayings such as, “Beer makes you feel like you ought to feel without beer.”

The restaurant’s name is derived from the prime temperature the wood-fired pizzas are cooked at, and eight signature pizza creations are offered, such as the Truffle-potato, truffle salami, bechamel, parmesan, thyme and truffles. More than just a pizzeria, the menu includes small plates (e.g. shaved pork belly porchetta with grilled peaches), salads (heirloom tomatoes with burrata & basil), pasta (wild mushroom ravioli with veal breast) and charcuterie with several meat and cheese varieties.

What would pizza be without beer? We don’t have to answer that question, for 12 taps and 34 bottles of finely crafted brews (only one macro beer on the list!) span a wide variety of beer styles, most of which you won’t find on the boring standard lists you find everywhere else. Nearly every beer on the list is a standout, with the likes of Urthel Saisonnière, Goose Island Matilda, Orval, Stone Oak Aged Arrogant Bastard and Ballast Point Sculpin IPA. Chef McClain assured me that rotating local beers is a priority; the list on opening day offered Big Dog’s Holy Cow! Pale Ale and Tenaya Creek’s Calico Brown and Hop Ride IPA. Hurray for supporting local beer!

Beer SpotlightThis month the spotlight shines on Stone Brewing’s RuinTen IPA, a re-brew of the beer brewed to celebrate the 10th anniversary of Ruination a year ago. The anniversary beer was so well received that co-founders Greg Koch and Steve Wagner decided to give this hop bomb an encore. Of note is its 110 IBUs (international bittering units); it’s believed the human palate can’t taste more than 100 IBUs, but why not throw in a bit more to guarantee you are tasting to your full capacity. This beer differs from Ruination in that it uses twice as many hops in both the boil and dry hopping (Citra and Centennial) and the ABV is cranked up from 7.7% to 10.8%. It pours a slightly hazy deep gold with an off-white fluffy head and an aroma of intense tropical fruit hop notes. With the aforementioned IBU maximum, one might expect it to be overblown bitter, but it’s balanced with plenty of malt and there’s an abundance of hop flavors with lingering bitterness in the finish. This is a special release with limited availability, so get it while you can at your favorite craft beer store.

As always, great beer happens in Vegas!

By Bob Barnes

Bob Barnes is a native Las Vegan,

editorial director of The Las Vegas

Food & Beverage Professional,

regional correspondent for

Celebrator Beer News and covers

the LV restaurant scene for Gayot.

com. He welcomes your inquiries.

Email: [email protected]

what’s BREWING?

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Bob’s Beer Tip of the Month: Just Say No to Ice Cold GlassesOkay, I can’t hold my tongue any longer about restaurants and bars (and even some brewpubs) thinking they’re doing us a favor by serving a finely crafted beer in a frosted, ice cold glass. I know it’s Vegas, and it can get very hot here and ice cold beer can be very refreshing. The problem is, only beers with little flavor, such as lightly hopped lagers, should be served ice cold, as excessive cold masks a good portion of the excellent flavors in craft beer. So, how can we stop this misguided, misinformed practice? When placing your order, ask that your beer be served in a room temperature glass.


Opening Hakkasan must have been quite an effort. What do you think was the greatest difficulty?Probably learning the menu and cocktail recipes all at once. They have over 90 food items and 33 cocktails (non alcoholic too) and each has about 8 ingredients, not including glassware and garnish. It’s been very rewarding but hard work. I really enjoy the mixture of locals and tourists. We get a lot of the nightclub crowd, vodka Red Bull drinkers, but it’s great to talk to them about mixology and classic cocktails. When they actually get to try one of our cocktails, it’s a great moment to see how it opens their eyes. I use the metaphor of food to get it across to them. Within 500 ft, there are so many bars in the MGM. There are 5 just around Hakkasan, and they can get a vodka cranberry at any of them. They come to us because they want a handmade cocktail with unique ingredients, like our Smoky Negroni. That one’s great; we’re hitting on the orange notes in the Campari because we use Old Tom Gin and Camparo Antica, and we actually soak mesquite chips in Grand Marnier, then put it in a smoking gun and strain the cocktail into a Long Lady to smoke. It’s got some unique flavors that dance together well, and the presentation with the ice sphere in a crystal glass is phenomenal.

What are some trends in Mixology you’d like to see more of?We live in a desert, but to use local ingredients and cultivating a locally grown culture is great. It’s starting to develop in our cocktail culture,

like using local wild sage. There’s a great book on this subject, The Drunken Botanist. It would be nice if we could be self sufficient on our cocktail ingredients, if we could find someone to curate that locally grown spirit. I love what they’re doing at Vegas Distillery, especially that they’re getting their wheat from Winnemucca Farms.

What do you like about competing?I try to compete at all the levels–national, global, and even local. I try to do around 20-30 a year, and it’s good to draw from past mistakes or successes for future competitions. It’s that trial and error that gives you that sense of a great cocktail. You have to motivate yourself to try new things and new techniques. You can’t be afraid to fail, because you will fail a lot! But it can’t compare with the learning processes.

You started your career in North Dakota. What did you notice about Las Vegas’s culture that is different?I came to Vegas in 2000, and back then I didn’t take mixology too seriously. You didn’t hear much of it then, but that was when Tony Abou-Ganim had just started the program at the Bellagio. I was in a different mindset back then; I was mainly working towards a Computer Science degree. Compared to other places, we’re really on the heels of top cities like London and New York. People are taking notice of Vegas, and we have a great food culture. People expect the best in food, so in turn they expect the best in cocktails. If people come from a place like San Francisco, it’s our duty to raise the bar to that level.

What advice would you give to those new to the industry?A lot of the new bartenders coming up need to educate themselves. Knowledge is power, especially here in Las Vegas with so many bartenders. Anyone can make that vodka cranberry, but it takes a true artist to be an expert in bourbon, or know why sakes will taste different one way or another. There’s so much to learn, but you can separate yourself and be an asset to the company by educating yourself. It will really go a long way. Be outgoing and take it upon yourself to learn. It’s all out there, through the USBG, through programs. I’ve learned so much from the USBG, and it’s great for people to learn together instead of just competing against each other. The Culinary Union too, they can even help you get a sommelier certificate, paid for by your dues.

What is your “Mixology Mantra”?I would say “Keep a curious mind,” and you’re more likely to discover new things. It will play into creating drinks and having passion. You can’t be stagnant. Also, have a balanced profile. I did the Bar Smarts “Pioneers of Mixology” two years ago and they gave a great seminar on Mindfullness. Balance is important, when some people can be too much of a rock star, and it’s awkward for a customer. You can’t look down at a customer for not knowing a certain type of gin. It’s balance, important in cocktails, and also in service.

Mixology-ology:

Tim WeigelWhether it is at an education seminar or

at the stage of a competition, the name

Tim Weigel has been at everyone’s ears.

Fresh from a Final Four competition for

Best Bartender in Vegas by Bols, Tim sits

down with LVF&B to give us his views

on education, the industry, and tending

bar at one of the largest MegaClubs on

planet Earth.

By Mitchell Wilburn

Mitchell Wilburn is a food and drink writer living in Las Vegas.

You can view his restaurant, beer, spirits, and event articles

at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/

mitchellwilburnofficial.

visit www.timweigelbar.com

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As seen in the previous issue, sake is not named by a variety term of rice like wine is. Let’s continue with Honjozo and others. “Honjozo” is literally a “tradition-conventionally brewed” style sake. To be officially classified by the Japanese sake code, it has to use rice with 70% or less polishing ratio. Let’s clear up this confusing term of “polishing ratio” again. Rice goes through a mill or polishing machine in the first step of sake making. The polishing ratio shows how much bran and outer layer substances are removed. A 70% polishing ratio means that 70% by weight is removed and only 30%, mostly the central portion of rice starch, is retained. The removed portion contains fat, protein, polyphenols, minerals and vitamins, which possibly form unfavorable foreign taste or fusel alcohol in fermentation. Tradition said that the higher the polishing ratio, the better flavor sake produced. However, the latest technology enables to produce a well-balanced, slightly acidic sake from rice of only 20% polishing ratio. The polishing ratio-sake quality relation might come into a territory of myth in future.

“Daiginjo” is a literally “great ginjo” sake brewed with 50% polishing ratio rice. “Nama” is the term for unpasteurized sake, like draft beer. It could be spoiled in an improper storage. “Taru” means the sake processed or stored in a keg, usually of cedar. Cedar’s pungent aroma impregnates into sake, which some like, but others do not. A wooden square cedar cup is often used for serving cold sake for instantly providing the same pungent aroma. Recently, a small cedar plate is being sold in kitchen goods stores for grilling fish to give the same pungent but a bit smoky scent. “Koshu” is the sake intentionally aged. Sake used to be consumed without aging until the next brewing cycle. But many brewers found some sake gave more complex, mellow flavor after more than one year holding under certain conditions. They were usually held at lower temperatures with the absence of air or both combined. Some found a much milder, more sophisticated taste when aged in snow. Though simply stored sake is an old one with sun-baked, oxidized taste, well-aged sake is interesting to taste, creating a new sake category.

Sake is classified primarily for tax purposes but it provides a good range of taste characteristics. Thus, we have options to choose a sake style depending on drinking occasions or food pairing. Cheers or Kanapi with whichever sake you like!

ASK DOCTOR SAKE…Junmai or Ginjo sake, where do these sake names come from and what do they mean?

Part II

By K. Mike Masuyama Ph.D.Mike Masuyama is a bi-cultural

science-technology-business consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in

major-beer, micro-beer, soft drinks, sake and food areas both in Japan and

the US., and has published several books and dozens of articles.


From coast to coast we are brothers. We are the barmen (and women!); we are the

maestros of their good times. We may not always get along, we may not always agree, but we are all brought together for the love, the love of the craft. It’s a strange and wonderful collection; a motley crew of different personalities from all different walks, different talks and different styles can be defined and divided in many ways, but are united in one major one. We love what we are doing! It’s not just that we love booze (even though most of us truly do!); we love the alchemy, and the changes that can occur from mixing different components together. We love the lore; we love the storytelling and we love the

ever-changing majesty of it all! Probably what we love most of all is the magic that is performed each night. The glimmer that is seen in the eyes of our beautiful and kind dreary-eyed guests is not just about the alcohol; it is window to their souls. That part of this job is so intoxicating. It’s that people are allowed a bit of fantasy; they are allowed to think and feel that their lives have meaning and have grand scope–even if it’s just at that moment.

As has been said in the BarSmarts program by one of the greats, Steve Olson, “We are also bonded by an addiction, the addiction to making people happy.” That instant gratification of seeing someone’s face as they are reaching that point of their inner delight. Whether it’s introducing someone to a new spirit, making them a good drink, or just simply showing them that good time. Often we get to see the turnaround in their very souls, and when the transformation occurs and the chains from this world are freed, their wings do take flight! Even if it’s just for a while, our bars allow people to be where they want to be and even be who they want to be! Not to sound too flowery, but it is just a stupendous and amazing part of our job.

We are like doctors; we nurture the body and the soul. Most of our guests come to the bar for a good time, and if they are not having one at that very moment, they are at least en route to one. We are lucky enough to share a special part of our customers’ lives, that part of life many hold so dear and that may be fleeting. For many of our guests, it may be the part of the day, week or month that these people have been waiting years for. This “nirvana on a bar stool” can hopefully transcend into their regular lives. In this town where we may take it for granted, these times may be the only vacation that they will have all year, possibly their only time to spend in Vegas for their entire lives. It is a big deal for these people and it should be for us too!

Behind the Stick

Even if it’s just for a

while, our bars allow

people to be where

they want to be and

even be who they want

to be! Not to sound

too flowery, but it is

just a stupendous and

amazing part of our job.

By Adam Rains

Hailing from San Diego, Adam is a father of two and has been behind the bar for more than a

decade. It’s Adam’s mission to utilize and promote fresh, seasonal and local ingredients. He also

records the podcast “Las Vegas Cocktail Weekly” to further his own knowledge and to help others.

www.lasvegascocktailweekly.com

Remy Martin V Launch at Foundation Room

Photos by Adam

Rains &

Juanita Aiello

“Summer Saz” or “Sazzy Pants”

It has been said before that every song that will be sung, has already been sung. Likewise every drink that can be made, has already been made before (or some variation). The “riff” with drinks and guitars alike will be around for a while.

My friend Meg Nicolson and I came up with a variation on the New Orleans Classic, the Sazerac.

2 oz BOLS Barrel Aged Genever3/4 oz Apacian Spiced Simple1/2 oz Fresh Lemon2 dashes Peychauds Bitters1 dash Angostura1 Lemon Zest Expressed

While the Sazerac doesn’t have any juice in it, this particular version has the bright acidity of Lemon Juice that both softens and invigorates the Cinnamon, Star Anise, Orange Zest-flavored Simple Syrup. The 3-year barrel-aged BOLS Genever wonderfully marries the botanicals with the spice and the mouth feel.


By Les Kincaid

Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts

a nationally syndicated wine radio show each Thursday from 7 to 8

pm. You can enjoy his website or his broadcast at www.leskincaid.com

[email protected]

www.facebook.com/leskincaid

www.twitter.com/leskincaid

FOOD FOR THOUGHT

Did Somebody Say Beaujolais?With wine snobbery so rampant these days, I’m not surprised that I recently found myself caught up in it. The other week, while tasting and discussing wines with some friends and students, one requested a reasonable alternative for Merlot. One student suggested Beaujolais Villages.

I, perhaps too quickly, responded, asking how anyone could consider this simple carafe wine an alternative to the noble grape that made up some of the most expensive Bordeaux wines from Pomerol and St. Emilion. My friend defended his position and said simply that he did not regard Beaujolais-Villages as a substitute but merely as an alternative. This exchange of messages forced me to take a closer look at Beaujolais. And I’m glad I did. When well made, this wine can be delicious and perfect for this time of year—even for the entire summer season. It’s easy to drink; its fruitiness and acidity make it ideal for picnics or backyard barbecues; and its straightforward flavors can be quite refreshing.

I should clarify that this article covers only Beaujolais-Villages and the cru Beaujolais like Fleurie and Brouilly. My comments do not apply to the much hyped and, in my opinion, overly fussed about Beaujolais Nouveau that is released in mid-November and causes a midnight dash to the first restaurant or bistro announcing “Le Beaujolais Nouveau est arrive!” Beaujolais Nouveau is a fun wine to be enjoyed for a few weeks

and then forgotten until the next year when it arrives and the party starts all over.

Beaujolais is made entirely from the Gamay grape. Typically, its producers use a technique known as carbonic maceration, where the majority of the grapes in the fermenting vat are left whole in bunches on their stems. The weight from the top bunches crushes the grapes at the bottom of the vat, which begin to ferment in the normal way. The carbon dioxide given off by the crushed grapes keeps air away from the uncrushed grapes and allows them to feed on themselves and extract flavor from the inner skins. After about a week, the uncrushed grapes are pressed and the juice is blended with that from the grapes at the bottom of the vat. This method accounts for Beaujolais’ fruitiness and relatively mild tannins.

The Beaujolais region lies to the south of Burgundy proper. There are quite a number of Beaujolais appellations. Wines in the southern part are covered by the appellation “Beaujolais.” In the flat plains of the south, the soil is predominantly limestone and clay. Here the wine is of low alcohol content and meant to be drunk while it is young and fruity. Wines from the hillier northern half, where there is granite or schistous soil, are covered by the appellation “Beaujolais-Villages.” The wine is superior to that from the southern half and generally fuller bodied and more flavorful. Beaujolais Villages is meant to be drunk within a year or two after the vintage. These wines are generally good values and can be the perfect wine for a summer picnic or family gathering, drunk slightly chilled. Be wary in restaurants when you see a Beaujolais-Villages more than two years of age.

The cru wines from Beaujolais are from the hilly regions. Because of the soil and the climate, these wines generally have considerably more character, body and longevity. From north to south, these appellations are: Saint Amour, Julienas, Chenas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Regnie, Brouilly and Cotes de Brouilly. Note that, on some of the crus, you may not even see the word “Beaujolais.” The most full-bodied and longest-lived of the crus are the Moulin-a-Vent, Morgon and Julienas. Without a doubt, the crus are worth the few dollars more and some might well be considered the poor man’s Burgundy.

When buying Beaujolais, look for the most recent vintages and make your selections from the major producers or negociants like Georges Duboeuf or Louis Jadot. If you’re looking for extra special bottles of the cru wines and you trust your wine store merchant, ask him or her to make a suggestion. If you’re not sure how your wine store stores its wines, avoid old and dusty bottles even of those crus that age well like Moulin a Vent and Morgon.

When serving Beaujolais-Villages or the lighter bodied crus, you might give them a tiny chill. And remember, these wines are not for sipping. They’re meant to be drunk and enjoyed. You might also experiment with these wines and pair them with different foods. And then again, you might simply want a loaf of bread, a jug of wine, and Brie.

You’ll enjoy any of these wines with grilled meats, bistro fare, grilled tuna or salmon, and of course, with cheese.

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Wine Talk w i t h A l i c e S w i f t

Keep Memory Alive Foundation Part IILarry Ruvo and Wolfgang Puck Wines

By Alice Swift

Alice is teaching as an adjunct instructor in wine education at UNLV’s William F. Harrah College of

Hotel Administration, while working as an Instructional Designer in the Office of Online Education. Follow her

new blog site at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take

suggestions for article topics or inquiries.

[email protected]

Last month, I gave the background behind Cleveland Clinic and the Keep Memory Alive Foundation. How, might you ask, does this relate to food and beverage? Larry Ruvo not only is the Founder/CEO of Keep Memory Alive Foundation, but is also the Senior Managing Director of Southern Wine & Spirits of Nevada. With the help of Ruvo and his dear friend, Wolfgang Puck, they’ve created a high-quality, value-driven wine (at around $10) that is sold in numerous outlets across the nation. Here is the story behind how the wines came to be, as well as some fun facts and takeaways from Ruvo himself.

Wolfgang Puck Wines“I began cooking at my mother Maria’s side as a child and her love and support inspired me to follow my dreams. I lost my mother to Alzheimer’s in 2004. Enjoy this wine knowing a portion of the proceeds will support the mission of Keep Memory Alive, a charity committed to curing Alzheimer’s, Parkinson’s, Huntington’s, ALS and MS.” – Wolfgang Puck (wine label back description)According to Larry Ruvo, “How this started is, a lot of people approached me about making a wine to benefit Keep Memory Alive. I didn’t want to do a wine that was a $300, 100-point wine that very few people could afford. I wanted a wine that was a remarkable value at the highest quality.” This definitely shows in the resulting wines, and are even superior to some higher priced wines. These award winning wines, produced by Delicato Family Vineyards (California), are of great value, especially for its price point. The wines are located in various retail outlets such as

Total Wine and Lee’s Liquor, as well as various supermarkets, and can be poured at various events and conventions. “Ironically, the whole idea of Keep Memory Alive was conceived at his restaurant, Spago, so it was only fitting that I would be able to get Wolfgang, who’s been such a great champion of Keep Memory Alive, and subsequently lost his mother to Alzheimer’s.”

larry ruvoDuring our interview, Ruvo wanted to emphasize the fact that “we wouldn’t have this building if we didn’t have the support of the chefs, suppliers, friends and partners, and

the enormous amount of support and help that they’ve given us. Friends like Michael Mina, Thomas Keller, Wolfgang Puck, Daniel Boulud, Joel Robuchon and other celebrities, the list is endless.

Larry Ruvo’s Takeaway for Readers“The Lou Ruvo Center for Brain Health started in Las Vegas with the chefs. Keep Memory Alive was formed, and now we have this entity seeing tens of thousands of patients from around the world, and they’re coming to Las Vegas, enjoying our great restaurants, seeing our entertainment, and they’re going for the best care in the world, which is right here. There’s no better care than you have here.This place doesn’t run on fumes, this place runs on money. Las Vegans should be proud that they don’t have to travel out of state. The

success of the Lou Ruvo Center is dependent on their support. The donations and money raised through events, food and beverage allow us to bring the highest quality physicians available on the planet Earth. Wolfgang Puck Wine proceeds help to augment the expensive costs, and the programs, equipment, physicians, etc.”

Random Fact: Why do you wear an apple/American flag pin on your lapel? “I wear it every day. The most tragic day in my life that I remember, was September 11th. My daughter lived in New York and I couldn’t find her. All day long I was on my knees praying, lighting candles, saying rosaries, trying to find her. That late afternoon, she finally called me, and she said ‘Dad I’m okay,’ and my prayers were answered. A week later, she sent me one of these pins, and it’s The Big Apple. I said ‘Nicole, where’d you get it?’ She told me, and I told her ‘I want to buy 300 pins. I never want to forget what happened on that terrible day, and I want to wear this every day. And since then, people like you have asked me, and I take the pin off and I give it to them. Now, since that time I ordered 300, I’ve ordered thousands. But I don’t want to forget that day.”

KEEP MEMORY ALIVE FOUNDATIONFor more information on how to contribute to the Keep Memory Alive Foundation, such as donations, attending events, or even volunteering, go to:

http://www.keepmemoryalive.org/ways_to_contribute/opportunities_to_give/donate


The Las Vegas Strip may have the greatest concentration of world-class restaurants on the planet. But it’s also restrained by the corporate structure of the casinos, as well as the rigid kitchen culture of the many European chefs running top kitchens. The result is some of the most amazing food in the world. But where’s the sense of fun? For years, the culinary world would have laughed at that question. Fine dining wasn’t supposed to be fun. But today, an underground food scene is quickly engulfing Las Vegas, and chefs of every level are banding together to change the way people think about cooking in this town.

It probably began with the rise of food trucks – mobile, nuts-and-bolts kitchens that reached out to followers through social media, and soon had legions of fans following them around town to try their inexpensive, original cuisine. Soon, even the high-end chefs on the Strip got caught up in the idea, and began gathering after work at food truck events.

Jolene Manina, the undisputed queen of the underground food scene, tapped that energy and

began organizing Back of the House Brawls: late-night competitions where chefs from top Strip restaurant would climb onto trucks and battle it out in impromptu cooking competitions using a basket of mystery ingredients. During the first year or so, casinos sometimes banned their chefs from participating, embarrassed by having their most respected employees cooking under such undignified conditions in front of drunken crowds in the Tommy Rocker’s parking lot. But the chefs refused to be deterred, and today many casinos excitedly promote their chefs’ participation.In the meantime, many chefs quietly decided to leave the casinos and open smaller, casual places off the Strip. Chris Palmeri left The MGM Grand’s Diego to open Naked City Sandwich and later Naked City Pizza. Felix Arellano, a veteran of Valentino, B&B Ristorante and Carnevino opened a tiny arepas stand in the parking lot of legendary dive bar Dino’s. (He’s since gotten a more permanent home called Viva Las Arepas.) Bouchon pastry chef Chris Herrin briefly opened the small neighborhood bakery Bread & Butter. And casino veteran

Natalie Young relocated downtown to open the breakfast and lunch spot EAT. With classically trained chefs reaching out to everyday people with affordable approachable concepts, revolution was clearly in the air.

Over the past year, things have gone even more underground. Pop-up dinners are becoming more and more popular. And a loosely-knit group of chefs known as CutThroat Culinary has been staging all sorts of cooking events, from pop-ups to private catering, dressed in their trademark skull-and-knives logo t-shirts.

All of these events have provided a sense of community for the local culinary scene. They’ve also opened it up to everyone – not just the select few who eat at fancy restaurants. Like the early punk bands of the 70s and the warehouse raves of the 80s, they may not be sophisticated or pretty (or even hit the right notes every time), but they offer an energy their formal counterparts can never provide. And while they’ll certainly never replace the formal dining options that make this such a great food town, they offer a nice alterative.

On the Edge with Al Mancini

By Al Mancini

Among the most unconventional food experts in America, Al Mancini is co-author of Eating Las Vegas: The 50 Essential Restaurants and

host of the upcoming Travel Channel show All Forked Up. His passion is making dining, on

every level, accessible to everyone.

Follow Al on Twitter @almancinivegas

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Honey Salt Approaches One Year Anniversary

Just shy of its one year anniversary, Honey Salt is going strong. When I visited last month it was a packed house, with many loyal repeat customers, including Andre Agassi and Steffi Graf. The restaurant, situated in the Rampart Commons shopping center at Charleston and Rampart, is a collaboration of some of the biggest names in the Vegas restaurant industry. The husband and wife team of restaurant consultant extraordinaire Elizabeth Blau (who designed many of Vegas’s top restaurants including several at the Bellagio and Wynn and was recently honored with the 2013 UNLVino Dom Pérignon Award of Excellence award) and Kim Canteenwalla (former Executive Chef of MGM Grand and Society Café at Encore) are joined by GM/Managing Partner Stephen Jerome (a UNLV Hotel Management graduate who has managed award-winning restaurants including Postrio, CUT and Switch), Executive Chef Joe Zanelli (who opened Lakeside at the Wynn and has worked with Wolfgang Puck, Michael Mina and Daniel Boulud) and Consulting Chef Sean Kahlenberg (CIA graduate who has worked at Daniel Boulud Brasserie and Bradley Ogden). This is quite a powerhouse team made up of pillars of the Vegas restaurant scene, and the creatively crafted menu and execution shows. The cuisine is a varied and expansive representation of farm-to-table dishes inspired

by Blau and Canteenwalla’s own home recipes. Seasonality is key here, with the freshest of ingredients being sourced from local and regional suppliers, and the menu changes seasonally. During our visit we were treated to: “My Wife’s Favorite Salad”-arugula, frisee, duck confit, pine nuts, poached egg and roasted bing cherries; Charred Octopus with romesco sauce and patatas bravas; Turkey Meatballs with alta cucina tomatoes, caramelized onions and ricotta; Burrata & Heirloom Tomato with figs, basil, balsamic and EVOO; Honey-Drizzled Grilled Peach Salad with pistachio, ricotta, frisee and sherry vinaigrette; Caramelized Sea Scallops with charred cauliflower, vanilla bean cauliflower puree and truffle sauce; Porcini-crusted Alaskan Halibut; Nana’s Tiffin Chicken Curry-basmati rice, roasted almonds, papadums, cucumber mint raita and mango chutney; NY Strip with red chimichurri and mushroom; and Brown Bag Baked Peach Cobbler with McConnell’s salted caramel chunk ice cream. Each and every dish was a wonderful blending of flavors and executed superbly. Prices are quite reasonable for the quality of upscale dining fare and presentation. Honey Salt is filling a void in a neighborhood dominated by chain restaurants and has so much going for it as it completes a stellar first year with surely many more to come. 1031 S. Rampart Blvd., 702-445-6100. Open 11:30 a.m.-10:30 p.m. daily; Sunday Brunch 10:30 a.m. to 2:30 p.m. www.honeysalt.com

Room with a View- Vic’s New American Cuisine

Perched atop the hills at the Sun City Anthem Community Center, Vic’s is just 20 minutes from the Strip, and wall-to-wall, floor-to-ceiling windows allow for stunning unobstructed views of the Vegas Valley below. Named for co-owner Vic “Vegas” Moea, the celebrity chef has a long resume that includes TV appearances on Food Network’s Big Bash Catering Challenge (which he won), Next Food Network Star (he made it to the top three) and Chopped All-Stars and an upcoming role as a gladiator chef in NBC’s Food Fighters (debuting this fall); and a 15-year culinary career in Las Vegas with chef positions at Monte Carlo, House of Lords, Ferraro’s, Addiction, Johnny Smalls and his current position as Corporate

Executive Chef at U.S. Foods for Las Vegas and southern Utah. The staff has an East Coast/Italian/friends/family connection. While Vic grew up in Henderson just a few miles from the restaurant, he lived in Staten Island until he was 14. Close friend and co-owner Scott Soulliere grew up in the same borough as Vic, though they didn’t meet until decades later. Executing the menu in the kitchen is Vic’s longtime friend and Brooklyn native Tommy Allegretti, who has 22 years of Vegas restaurant experience. Dave Spoto, a New Jersey transplant who’s been in the food and beverage industry since he was 15, holds the title of Captain, but is actually a jack-of-all trades, filling in when needed as server, line cook and bartender. General Manager Tony Caterine was born into the restaurant industry, emulating his father, who owned and ran restaurants and nightclubs. Tony has been in Vegas for 12 years and ran the Italian American Club before coming over to Vic’s. Tony is joined on the team by his wife, Gigi, who is Assistant Catering Manager and Hostess. As for the cuisine, expect gourmet presentation and flavors at off-Strip prices, with lunch going for about $8-$10 and dinner entrées (which include a salad) hovering around the $20 price point. Appetizers not-to-be-missed include Truffle Mushroom Ravioli, Watermelon & Mozzarella Salad and Onion Soup topped with mac & cheese and melted havarti. Standout entrée dishes are the 16-oz Caramel Apple Pork Chop with Grandma’s famous stuffing, roasted caramel apple and butter whiskey broth; and 6-hour Braised Short Rib with parsnip puree, cipollini onions, potato nest and port wine reduction. Signature desserts include the Nuttabutta-orange soda-battered, deep-fried Nutter Butters served with a side of Chambord Welch’s grape juice reduction; and Chocolate Covered Cheesecake on a Stick served with a trio of dipping sauces.You may come for the view, but you’ll want to stay and come again and again for the food.2450 Hampton Rd., 702-522-7200. Open daily 11-3 p.m. for lunch; 5-9 p.m. (10 p.m. on Sat.) for dinner. 20% discount offered to Sun City Anthem residents. www.vicslv.com

WHAT’S COOKING?

By Bob Barnes

Bob Barnes is a native Las Vegan, editorial

director of The Las Vegas Food & Beverage

Professional, regional correspondent for

Celebrator Beer News and covers the LV

restaurant scene for Gayot.com. He welcomes

your inquiries.Email: [email protected]

Honey Salt Executive Chef Joe Zanelli & GM/Managing Partner Stephen Jerome

l-r Vic’s Chef Tommy Allegretti, Co-owner Scott Soulliere, Captain Dave Spoto, General Manager Tony Caterine and LVFNBPro Bob Barnes

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Epicurean Corner

Since I didn’t take any summer classes this year, I have no club activities to report. So when Mike Fryer sent me to cover the 2013 Flavors of the Heart kickoff event, I jumped at the chance. After all, our very own Dr. Chef Jean Hertzman is participating in the event. The American Heart Association teamed up with Le Cordon Bleu College of Culinary Arts to bring us the 2013 Flavors of the Heart Chef-Student Competition. Annarella Jordan, Aminta Martinez and Suzette Dacuag are the three women who organized the event that was held at Technique Restaurant of Le Cordon Bleu on July 18.

“Flavors of the Heart” is on its third year but this is the first time they are holding the Chef & Student Competition to kick off the event. 10 Las Vegas chefs teamed up with Le Cordon Bleu students to present their heart-healthy recipes to a team of judges: Chef Joe Saindon, a former CA restaurateur turned Las Vegas restaurant supplier; Crystal Petrello, MS, RD, LD, born with congenital heart disease, co-author of the book But I’m Hungry! and co-founder of the non-profit weight loss program for Las Vegans called ReNew Life; and TV personality, Henry Weinaker, who, by his own account, came to Vegas to attend the Taste of the Nation Culinary Event and never left. His signature hair and charming personality earned him a spot in Vegas Seven’s “Most Interesting people of 2012.”

For this event, only the judges tasted the dishes that the students cooked. For the main event on September 7 at the World Market Center, all attendees, roughly 500 according to Annarella, will be able to taste the dishes cooked by the chefs themselves, and vote for the dish of their choice. The most popular dish will win the People’s Choice Award once the votes are in. But for now, the three judges would choose the best from four categories: Appetizers, Salads, Entrees and Desserts. The judges were given scoring matrices that identified the challenge to make the dish heart-healthy. An overall favorite dish will also be voted on outside the four categories.

Rockstar chef Adam Kaswinder, aka Chef Kas, brought his wit and energy as the program’s emcee while we waited for the chefs to present their dish to the judges. The limit of the chefs’ involvement was to guide their student in cooking their recipe. The students were faced with the task of overcoming challenges such as lowering cholesterol, reducing sodium and total fat while increasing calories and reducing sugar to make their dish heart-healthy. As each dish was presented, the chefs and the students were asked how they succeeded in making their dish heart-healthy.

While waiting for the winners to be announced, Hash House A Go Go gave away several gift certificates courtesy of their own Chef Anthony Vidal, who was chosen as the 2013 Honorary Heart Chef. Delectable hors d’oeuvres of smoked salmon with garlic cream cheese, tomato crostini, shrimp salad on yellow endives and prosciutto melon was for everyone to munch on, paired with either Pinot Grigio or Merlot.

After the judges made up their minds and tallied the scores, Chef Anthony Vidal’s dish of Portobello Mushroom Cap was the most popular. The chef was so pleased with his student, Jamilla Stills, that he offered her an externship on the spot. The Salmon Tataki with Cucumber,

Mango and Chickpea by Chefs Jeremy Jordan/Adam Pusateri and student Willie Webb won the Best Appetizer. Chef Murray Young and student Christopher Hensel’s Bulgar Salad trumped the rest in that category. Sysco’s Chef Michelle West and student Sherry Orozco’s Pan Sear Scallop won the Best Entrée and Chef Philip Dell’s and student Joel Mostovicz’s healthy dessert in disguise, Zucchini Crisp was the Best Dessert.

That wraps up this event. Tides may turn and we might have a different winner on September 7 when the same dish is cooked by the chefs themselves and judged by 500 people. But no matter who wins, the goal to raise awareness of the benefits of heart-healthy eating will still be achieved.

By Lisa Podaca

A foodie at heart but a newbie in F & B, Lisa is currently

reinventing herself to succeed in the hospitality industry. She is

on the fast-track second degree program at UNLV majoring in

Hospitality Administration after her architecture career was brought

down by the recent recession. She’s not one to wait around for things to

happen. She makes them happen!

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It’s not unusual to see one private jet after another fly in and out of Las Vegas. What you may not know is many of those planes are close to empty most of the time. That’s because celebrities or high rollers who book the flights are often traveling solo or with just a few members of their entourage. Other times, the planes are en route to pick up a status client or returning home after dropping one off.

Now one company is looking to fill those seats. Are you ready to jump on board and get hooked up in style at the same time?

VegasGiant is a new venture offering a taste of Las Vegas that was until now, only seen by celebrities, pro athletes and millionaires.

It was put together by Greg Woods and Richard Biegel, who saw a gap in the market for those who were able to book flights, hotels and restaurants online but wanted more than the typical “touristy” experience.

“These are people who should be treated like royalty, but instead were pointed to the back of the bottle service line at top clubs in Las Vegas simply due to the fact that they were unknown,”

says Woods, President of Cirrus Aviation Services, the largest private jet charter company in Las Vegas.

He and Biegel, a real estate investor, have partnered up with Mike Watkins, an advertising executive and owner of Touchpoint Marketing to spread the word.

Thousands come to Las Vegas each year… paying hundreds of dollars if not more for VIP tables, bottle service and a chance to see some of the top DJs in the world up close in some of the city’s top nightclubs.

VegasGiant takes the experience a step further.

Imagine actually being onstage at one of those nightclubs enjoying your Grey Goose and Cranberry with your table literally next to the DJ booth. Many of the top DJs with Las Vegas residencies fly in aircraft available through VegasGiant. For example, Electric Daisy Carnival headliners Above & Beyond recently shot a promotional video for their residency at XS using a private jet provided by the venture principles.

Woods says it’s all about being the VIP of the VIP section.

“These are people of means who are looking for the best of the city, but don’t necessarily know where to start. We created VegasGiant to provide these customers with a top-tier experience, showcasing the very best Las Vegas has to offer.”

There’s more.

VegasGiant is working with food professionals and wine experts to build connections with some of the top restaurants on the Strip.

Exclusive and customized culinary experiences are created in person by some of the finest chefs in the world and accompanied with wine pairings by master sommeliers. VegasGiant custom designs and plans each luxury dining package, making sure to include every intricate and important detail while ensuring each guest’s dining experience is nothing less than a culinary fantasy and sure to be talked about long after the trip back home.

With VegasGiant still in its early stages, it pays to follow the company on social media.

For example, on July 4th weekend, a free flight onboard a private jet was offered from Las Vegas to Los Angeles to the first handful of Twitter followers who responded.

Woods says there are more surprises to come for those looking to be a “giant” in Sin City.

“Our aircraft fly empty more often than you might think, and we love to have our partners or industry locals filling those seats.”

VegasGiant is also working with organizers outside of the city to provide exclusive all-access and air transportation to events such as the Central Coast Wine Classic and Pebble Beach Food and Wine in California, as well as Aspen Food and Wine in Colorado.

VegasGiantFLY HIGH LIKE A GIANT IN LAS VEGASBy Rob Kachelriess (@rkachelriess)

VegasGiant is always looking to partner with the best of the industry and searching for new ways to collaborate,

and whether you are a guest, a nightclub or a restaurant, it’s time to get connected.

For more information on the VegasGiant experience, or to become an industry partner, call 702-476-0001.

www.VegasGiant.com @VegasGiant

on.fb.me/16cCtxkwww.cirrusav.com

@CirrusAVwww.facebook.com/CirrusAV

A&B launch video: http://youtu.be/cZoip-8MQAQ

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Carmine’s Opening at Caesars Forum Shops

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Laughlin Chefs Food Fest

Big Dog’s Summer Brew Fest




FOOD-RELATED HAPPENINGS

New York Italian restaurant Carmine’s opened a colossal eatery inside The Forum Shops at Caesars serving “wow-sized” portions family-style for four to six people. The restaurant has high ceilings and walls lined with photographs. Bally’s Steakhouse will close and open as

BLT Steak in early 2014 and double in size with a 50-seat lounge, fireplace and two private dining rooms. Party bar and restaurant McFadden’s Saloon

opened in Town Square in the space previously occupied by Ranch House Kitchen and Cadillac Ranch.A new Sammy’s Restaurant, Bar & Grill will

open in Henderson this September with live entertainment and gaming. The Ghostbar at the top-of-the-Palms, which

opened in 2001, has closed to undergo a complete facelift. Ogden’s Hops & Harvest upscale

contemporary casual pub opened in Summerlin’s Tivoli Village with outdoor dining.

Downtown Las Vegas will host the second World Food Championships Nov. 7-10 with almost 500 competitors in seven food categories; visit www.worldfoodchampionships.com. PRESS, the Four Seasons’ new indoor/

outdoor bar, is open serving food and drinks from morning through late night.The inaugural Life is Beautiful (L.I.B.)

Festival Oct. 26-27 will kickoff Oct. 25 with more than 60 chefs and restaurants, 24 wineries and 24 breweries participating in a full-scale food festival Downtown.

Mandalay Bay’s new Seascape Ballroom within Shark Reef Aquarium is highlighted by floor-to-ceiling windows framing a living seascape backdrop. Caesars Palace is offering premium barrel-

fresh wine on tap, a virtually waste-free way to pour premium wines by the glass.

SPECIAL NEWS ITEMSThe iHeartRadio Music Festival at MGM

Grand Garden Arena Sept. 20-21 will be the biggest live concert event in radio history with incredible superstars broadcasting LIVE across Clear Channel radio stations in 150 markets and airing as a two-night special on the CW Network Sept. 30. The “iHeartRadio Music Festival Village” will be added on Saturday with more star live performances including Miley Cyrus, The Band Perry, and Ne-Yo. Silver Sevens Hotel & Casino, formerly

Terrible’s, has undergone a multi-million dollar renovation with remodeled rooms, sports book and new Corona Cantina bar. The LVH’s new Poker Pit has Tom McEvoy,

World Series of Poker Champion and most published author on poker, as celebrity poker host. Bellagio Gallery of Fine Art has extended

“Warhol Out West” with 56 Warhol works through Jan. 2, 2014, and will debut additional works. For the third time, a luxury retreat at Lake Las

Vegas has a new name: the Hilton Lake Las Vegas Resort & Spa. The hotel in 2003 was built as a Ritz-Carlton and became Ravella in February 2011.

The Bellagio Conservatory & Botanical Garden display running through Sept. 8 celebrates a Summer Garden Party theme. Bally’s will renovate and rename its existing

South Tower the all-new Jubilee Tower after the resort’s iconic show celebrating its 32nd anniversary.

Drai’s After Hours owned and operated by Victor Drai opened a new location at Bally’s. Caesars Palace has new stores in the

remodeled Appian Way Shops featuring more than 15 stores.The $11.5 million SlotZilla set to open this

summer is a 12-story slot-machine-themed thrill ride.

ENTERTAINMENT OUTLOOK

“SPANK! The Fifty Shades Parody,” a musical bringing out the naughty fun of the best-selling book, will appear Oct. 18-Nov. 9 at the Golden Nugget. The D is celebrating its first year by hosting

three major concerts at the Fremont Street Experience: Uncle Kracker Sept. 26; Stone Temple Pilots with Chester Bennington Sept. 27; and Kid Rock Sept. 28. After four-plus years, “Peepshow” at Planet

Hollywood currently starring “Ice Loves Coco” reality siren Coco Austin will close Sept. 1. “RockTellz & CockTails” will debut on the Strip

in September covering the lives and careers of some of the world’s most acclaimed musicians with live performances, Q&A sessions, archived film, recordings, photos and backstage footage. “Defending the Caveman” has new headliner

Chris Allen from Chicago and The Second City and has been restaged. At LVH, “The D*Word-A Musical (*Ditched,

Dumped, Divorced and Dating)” is the newest show from Jeanie Linders, creator of “Menopause The Musical” with four women singing about relationships.

Brett’sBY


By Kim TrevinoKim Trevino is an avid lover of all food

and wine. She graduated from UNLV with her BA in Journalism and Media Studies and her ultimate goal in life is

to help those in need and inspire young girls to live the life of their dreams. Her greatest passion is writing and you can visit her own personal blog

site at http://lessonsfrommylife-bykim.blogspot.com

The Peppermill: Vintage Vegas at its finest

The Peppermill Open Monday-Friday 24 Hours

Since 1972, The Peppermill has been one of Vegas’ must-see places on the Strip. With its old school vintage feel, reminiscent of a classic movie, the moment you step foot inside you are sampling a piece of Vegas’ history.

Over the years, the city has changed quite drastically and all the while The Peppermill has stood in its place for the past 41 years, bringing in the crowds who flock to get a taste of old fashioned Vegas.

For my second article for the column, I knew The Peppermill was the right choice to make.

When you first walk into the highly decorated restaurant you will notice right off the bat that although you are in Vegas, you feel as though you are transported to a whole other paradise. Instead, a tropical vibe awaits and trees and stained glass lamps with flamingos imprinted on them bring home the vibe that much more.

The crowd was not as abundant as you would find the restaurant on any given weekend, but that made it perfect for a more intimate and personal experience. Most people were there with friends, coming from the clubs, on a date, or just there to enjoy the atmosphere and food.

Suffice to say, their excitement and enjoyment gave way to my own and my anticipation increased.

For my course I chose the chicken fingers and fries as well as the Peppermill Pancake Combo, which came with two slices of bacon, two

sausage links, three eggs and three buttermilk pancakes.

Although The Peppermill offers a wide range of courses, appetizers, desserts, and drinks to choose from, the chicken fingers were a must-have for me. Typically, chicken fingers can be too fried and crispy, which can sometimes make the chicken itself too dry as well. At The Peppermill, the chicken fingers are fried in just the right way, with a light crust around them that helps to make the chicken flavor stand on its own. The fries were great as well, especially when dipped in ranch dressing and the combo itself was definitely appetizing.

Next up was the Peppermill Pancake Combo, which was such a large plate, only small bites

were acceptable. Pancakes, most people would assume, are easy to make and should always taste good, but on the contrary, are not always great depending on how they are made. The pancakes at The Peppermill however, were light, delicious, and gave off a homemade feel that took me back to my childhood.

Their Fireside Lounge is a separate piece of the restaurant, which has flat screen TVs lined throughout the lounge and a massive fireplace where you can sit and relax when you first walk in. The lounge does serve food as well with a limited menu and offers some of the most unique drinks on the Strip.

The Peppermill is without a doubt, a wonderful spot for any tourist or local to venture to; however, most of what makes this joint so popular is the ambiance and atmosphere it provides for every guest who enters its doors.

From the excellent service of the wait staff to the photographer who is on hand to capture any moment for guests, The Peppermill is not only a vintage piece of Vegas, but a genuinely wonderful and fun place to be.

Open 24 hours, The Peppermill is the perfect spot for any occasion and is a place that everyone who lives in Vegas or visits the city, should experience.

A very special thanks to Jorge, the waiter who served my guest and me, who was just fantastic; and to Mary, the late shift manager, who made me feel very welcomed. Thank you both for a great experience.

Photos courtesy The Pepperm

ill Late Night Dining with Kim

HIGHLIGHTS INCLUDE: Food Trends Experience *Culinary Demonstration Theater * Ferdinand Metz

FoodserviceForum*Culinary Clash: Battle LosAngeles*Expo Comida Latina * Ultimate Barista Challenge *New Product Gallery * Over 500 Leading Vendors

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August 18 – 20, 2013 | LA Convention Center | Los Angeles, CA

HIGHLIGHTS INCLUDE: Food Trends Experience *Culinary Demonstration Theater * Ferdinand Metz

FoodserviceForum*Culinary Clash: Battle LosAngeles*Expo Comida Latina * Ultimate Barista Challenge *New Product Gallery * Over 500 Leading Vendors

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Don’t miss out on exciting new areas, education and events, including the expanded Food Trends Experience – a special showcase of over 100 producers and purveyors of healthy, organic, sustainable, ethnic & artisanal foods. You won’t find resources like this, all in one place, anywhere else.

REGISTER NOW for your once-a-year opportunity to: • Experience the most enticing trends in the expanded Food Trends Experience• Source all your product needs under one roof with over 400 leading companies• Access ingenious ideas for cutting costs & building your bottom line! • Learn the latest business strategies from the savviest professionals in the industry • Network with your colleagues and share ideas and interests

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The Food Trends Experience is a tasting adventure providing direct access to products, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, fusion and more. This is your fastest and most convenient way to see, taste, discover and learn about the new culinary innovations that will inspire fresh and fresh menu ideas, delight customers and drive profits.

Culinary Demonstration TheaterLocated within the new Food Trends Experience, the Culinary Demonstration Theater is an educational, interactive & entertaining area where restaurant & foodservice TRENDS are showcased by industry professionals who are abreast of what’s hot in the food world.

View the most up-to-date list of participating vendors at www.westernfoodexpo.com.

The Ferdinand Metz Foodservice Forum includes access to 30+ complimentary sessions within the forum, with an emphasis on insights into trends and best practices. This is your opportunity to gain a wealth of knowledge from some of the best minds in the restaurant and foodservice industry! You’ll receive concrete solutions you can apply immediately to your business. Ferdinand Metz Foodservice Forum Presentations are included with your Show registration.

Your Western Foodservice & Hospitality Expo Show Badge also grants you access to the co-located event EXPO COMIDA LATINA - including the Show floor, educational content & culinary demonstrations! Expo Comida Latina is the only Latino food & beverage trade event in the United States.

The Ferdinand Metz Foodservice Forum

Co-Location with Expo Comida Latina

AllerChef™ >> NEW!

Gluten-free and allergy-free dining is the fastest growing market in the restaurant industry. This new course provides training to improve food safety and allergen management allowing you to offer a glutenfree/allergy-free kitchen for the 12 million Americans suffering from food allergies. Make sure your restaurant knows how to serve & protect your customers by attending “AllerTrain™ Allergy & Gluten Free Food Service Training Certification”

Food Trends Experience >> EXPANDED!

Las Vegas Food & Beverage Professional readers can register now for FREE at www.westernfoodexpo.com/DP147

H U N G R Y F O R M O R E ? Of COURSE You Are!

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As a member of the restaurant/foodservice industry, you’re always hungry for MORE NEW ideas & insights, MORE innovative strategies, and MORE access to the latest trends! The Western Foodservice & Hospitality Expo offers more of everything you need. Plan to attend August 18-20, 2013 at the Los Angeles Convention Center.


It’s summer, and many Americans like to enjoy the hot days at a beach, lake or pool. Water is the medium through which we swim during the hot months, quench our thirst, and water our gardens and lawns. Water occupies most of the space on our planet and most of the content of our bodies. Without water, there are no beaches, lakes, rivers, clouds, puddles, baths, showers, soups, coffee, flowers, tears… Without water, there is no life.

Yet, it is so easy to take this precious resource for granted. It is more valuable to us than gold, oil and silicon. We can live much longer without food than we can without water. When we realize how much of our well-being relies on water, we can begin to desire not wasting it. When we realize that the water that goes down our toilets is cleaner than the drinking water of hundreds of millions of people, we realize that water truly is life.

As major consumers of water, restaurants can do so much to run their business with lower utility bills while conserving this precious resource. The best place for restaurants to start is to look at our water standards for the Green Restaurant Association Certification ratings at http://dinegreen.com/standards/Water.html.

One waterless urinal can save over 20,000 gallons of clean water per year. A high efficiency pre-rinse spray valve at less than one gallon per minute can save another 20,000+ gallons per year. These are two items in just one restaurant for just one year. Can you imagine 1 million restaurants saving this kind of water? Here’s something even better, which is completely free. How many of your customers drink the water automatically given to them? If it’s not 100%, then create a simple training and policy for your staff. Create signage to reinforce it. The policy is that staff doesn’t serve water automatically. Instead, they ask the customer if they would like water. Not only are you saving water, but you are saving the energy and soap and water needed to clean that glass that wasn’t even used.

Look at http://dinegreen.com/standards/Water.html. Choose two things that you can do this month. The paybacks are great, both financially, environmentally, and how you will feel as a businessperson, knowing you made a great fiscal decision that safeguards our precious resources.

Water and Green Dining

By Michael Oshman

Michael Oshman is the founder and executive director of the Green

Restaurant Association (GRA), a national non-profit organization

formed in 1990 to create environmental sustainability in the

foodservice industry.

About the Green Restaurant Association2013 marks the 23nd anniversary of the Green Restaurant Association’s (GRA) founding in 1990. The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. For two decades, the GRA has pioneered the Green Restaurant® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA is endorsed by scores of national environmental organizations such as NRDC and Environmental Defense, and esteemed trade organizations including the New York State Restaurant Association, Orange County Restaurant Association, and America Public Garden Association. The GRA is also an Energy Star partner. In 2010, Citysearch announced the GRA as their official Green Restaurant® listing partner. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post.

For more information visit www.dinegreen.com.

Why Join JCCNV?Japanese Chamber of Commerce of Nevada works in

conjunction with local citizens, businesses, educational and governmental partners to support a vibrant international

business environment, and to improve and nurture business relations between Nevada and Japan.

You are welcome to attend our many exciting events, and you are encouraged to bring lots of business cards!! We also welcome you to join a committee, check our website, and support your fellow JCCNV members. Please contact

us via e-mail, [email protected] if you have any questions or comments.

Annual Membership FeeIndividual Membership Fee - $20

Corporate Membership Fee - $200 (includes 5 membership cards)

www.jccnevada.com [email protected]

(702) 428-0555 (We speak in English and in Japanese!)

Green Restaurant AssociationTM

Since 1990

Thinking of Going Green?

a non-profit organization

Phone: (617) 737-3344Email: [email protected]

www.dinegreen.com

Take a strategic approach.


Elaine Harris, sommelier, owner of Vino Las Vegas

LLC and Editor-In-Chief of The Cuisineist.

Scott Harris, sommelier, President of Vino

Las Vegas LLC and a staff journalist for The Cuisineist.

[email protected]://CUISINEIST.com

By Elaine & Scott Harris

The Venetian/Palazzo Resorts Team Up with Iconic Antinori Wines for a Classic Evening

The Venetian/Palazzo resorts over the last several years have enjoyed summer with their renowned Carnevale celebration. This one-of-a-kind celebration is a combination of food and wine in Venetian Carnevale style with jugglers and all kinds of interesting characters, and even walking trees are seen entertaining the guests all over the renowned resorts. This year has been no exception.

In true Carnevale style, a renowned winery came to town. Yes, that Italian icon of a winery, whose wines have stood out for generations, Antinori, has joined with the festivities to provide world class wines for the Celebration. This Antinori wine dinner event was hosted by Sebastien Silvestri, Vice President of Food and Beverage, as well as Alessia Botturi, the president of the North American Sommelier Association and a renowned authority of Italian Wines. Upon entering the private dining venue Sebastien greeted every guest with his usual charm and bright smile along with a lovely glass of champagne to get the evening started. At the helm of the kitchen is the admiral himself, Venetian/Palazzo Executive Chef Olivier Dubreuil, who created a work of art pairing these classic wines with imaginative dishes.

In classic French style we started with an AMUSE BOUCHE. This was our signal that we were about to experience true artistry from the kitchen and the glass.

We started right off with Antinori Prunotto, Moscato D’asti, Tuscany, Italy 2011, which was bright and crisp and reminded us of a summer day in

Tuscany. Out of the corner of our eyes, we see it! A beautiful plate approaching us, our eyes dart with anticipation, and yes, it is the holy grail of French food, a lovely Foie Gras. It was placed in front of us with Chef’s touch of port wine and parmesan foam.

We started right off with a dish fit for Napoleon himself; this was just the first course and yet, here we begin with another lovely dish! It’s a Red Endive Mango Salad with capers, blue cheese and candied pears that provided layers of flavors featuring citrus, creamy classic blue cheese and the sweetness of lovely candied pears as we got ready for our next course.

It’s summer in Las Vegas, so it’s 115 F in the shade and we are indulging in soup! The Lobster Bisque soup, a lovely summer creation swimming with tender chunks of lobster. We dove in with great joy with our refreshing glass of Antinori, Castello Della Sala, Chardonnay, Umbria, Italy 2011. Chef’s lobster bisque soup with green pea and micro tarragon was a delightful version of a classic dish. The lobster, succulent with green pea and tarragon added to the end for a lovely liquid finish, was paired perfectly with the Chardonnay.

We were waiting with eagerness the minute we saw the menu for the next course. We would have the opportunity to enjoy two classic wines from Antinori! With our glasses full of two iconic wines-Antinori, Tignanello, Tuscany, Italy 2003 and Antinori, Tignanello, Tuscany, Italy 2006, we were ready for what was next from Chef.

Yet another French classic was on our plate, of course, Quail, but this time with black truffle risotto and mixed herbs. You combine a dish like this with these beautiful wines and there is nothing to say but thank you, Chef, for a dish that marries food and wine together. We thought the roasted quail was the grand finale, however we were wrong; there were two more Iconic

Antinori wines for us to savor for the next culinary masterpiece.

Now it must be time for beef, of course. A Beef Cap Steak with shishito peppers, Dijon mustard and sautéed parsley. The beef was cooked to rich, juicy perfection with the peppers adding a hint of spice accented with savory Dijon mustard and sautéed parsley. This dish was the outstanding favorite of the night.

No dinner of this caliber is complete without a dessert. This creation looked like a work of art and it was glowing with a candle in the center to illuminate each facet of this presentation! Worthy of placement in the Louvre and tasty too! This dessert plate featuring warm chocolate lava cake accented with gold flakes exploded with richness the minute the fork pierced the crust. The lemon cantaloupe granite helped refresh the palate.

You don’t have to go to Italy to enjoy great wines and classic French cuisine. Italian wine, French cuisine combined together for a palate pleasing experience can be found at The Venetian/Palazzo resorts. Let Carnevale 2013 continue! We already have our reservations made for 2014, but there is still more to come from Carnevale 2013 this summer featuring the best in food, wine and entertainment.

Photos by Scott Harris


Traditionalyet New

Perfect Soy Sauce Flavor without

the Color!

A golden color white soy sauce

No burnt dark soy sauce flavor

No darkening color in cooking

Remarkable for sea foods,

veggies, pasta,

fusion and natural foods

www.whitesoysaucefood.com

Cirque du Soleil’s Michael Jackson ONE Premier After-Party

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Dinner & a Show at Mandalay BayBorder Grill with Host Chef Mike Minor

Cirque du Soleil’sMichael Jackson ONE


HRQuestion ofthe Month

Linda Bernstein has provided sound human resources advice

and guidance to Fortune 500 companies and others for over 25 years. She has helped these

organizations review procedures and implement solutions that

are designed to reduce liabilities and increase their profits. She

also assists with the development of human capital through

focused employee retention and training programs designed for

all levels of employees.

Linda has written a self-help book entitled “It All Comes Down to WE!” which offers

guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on

Amazon or Google books.

Phone: 702-326-4040

Email:[email protected]

Booksite: ItAllComesDowntoWE.com

Next month’s topic: Getting a Handle on Attendance ProblemsDo you/your company have issues with employee attendance? What challenges do you experience? Share your comments on this topic or a situation.Send to [email protected]. Responses for next month’s column earn a copy of my book (see left). Be sure to include your mailing address when sending useful responses.

By LindaWestcott-Bernstein

HUMAN RESOURCES INSIGHTS

Managing the Millennial WorkforceIndividuals from the millennial generation (those born between 1980 and 2000) are also known as Gen-Y’ers. They are positive-minded and confident, and will tell you that they are poised to take on the world. They have a “can-do” attitude about work and look for frequent, positive feedback about how they are doing. Millennials also seek variety in their workplace and expect you to understand that they will accomplish every one of their assigned tasks. They desire knowledgeable leadership from their older, supervisory co-workers, and also desire them to ask for and respect their ideas. They wish to be in-the-know about how things work and want a clear understanding of the structure and hierarchy of their business environment.Millennials have developed many of their workplace behaviors and other personality characteristics as a result of over-indulging parents, very public lives (excessive Facebook patronage), and being accustomed to getting their way. Millennials desire challenges but do not want to become bored. They are used to balancing many activities such as friends, family and group activities; however, they also desire flexibility in their work schedules and value their life away from work. One of the biggest challenges millennials will face going forward will be their lack of patience. They are used to getting what they want, when they want it, and may experience some difficulty putting in the time necessary, and working towards or waiting for opportunities to materialize for them in the workplace.

TiPs for Managing Millennials

• Capitalize on the millennial’s expertise with technology, literacy with computer, networking, etc. The electronic capabilities of these employees are amazing. Not surprising, they are comfortable with and connected all over the world through email, instant messaging, text messages, and the Internet. Since they are adept with networking and use electronics with ease, work areas such as Marketing may be a natural for many individuals.

• Support the millennial’s self-assuredness, “can-do” attitude, and positive self-image. They are poised to take on the world and their Boomer parents told them they can do anything. Encourage their ideas and motivation - but don’t squash their creativity or try to control them too much; you may push them away.

• Encourage leadership to provide guidance. Millennials want to look up to you, learn from you, and receive daily feedback from you. They want “to be in” on the big picture and to know how they contribute to the plan. Spend time teaching and coaching them, and be aware of your commitment to millennials when you hire them. They desire and thrive on you making an investment of time in their success.

• Listen to the millennial employee. These individuals are used to loving parents who had scheduled most of their lives around the activities

and events of their kids. These individuals have their own ideas and opinions, and don’t appreciate their opinions being ignored. Keep an open door and mind with them and you’ll see results.

• Provide a fun, employee-focused workplace. Millennials enjoy a non-traditional workplace. They want to make friends in their workplace. Comfortable with teams and group activities, your millennial employee likes to showcase their talents in this area. Keep them laughing, allow them to go out for lunch with friends, and give them a chance to plan the next team recognition event or outing.

In closing, keep in mind that boring is bad for millennials. They seek ever-challenging tasks with their work. What’s happening next is their top interest. Be cautious not to micro-manage them, ignore them, or belittle their contribution - you may lose them. Desirable employees, they are loyal, but always keep their options open!According to current figures, 75,000,000 millennials will be joining the workforce over the next few years. They are advantageous employees for all the reasons mentioned above. Make sure your millennial employees are in a happy and fun, yet structured environment, and you are building the foundation for the superior workforce you desire. If you embrace some of these tips, you will create a positive approach to managing your millennial employees.

Five50 Pizza Opening at Aria

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Please review the rebate application for additional requirements. For a copy of the rebate application and to learn more, visit www.swgasliving.com/efficiency/nv or call 1-800-654-2765.

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MAJOR FRUIT BASESLooking to add an extra pop to your sweet or savory menu this summer? With taste trends changing and new flavors on the rise, the possibilities are endless with the three *NEW* Fruit Bases from Major Products.

Why not try the delightful flavors of Cherry, Clementine or Fruits of the Forest mixed into your hot and cold dishes? Create a delectable concoction by adding Major Fruit Bases to your sweet or savory sauces, fillings and recipes- you will be amazed at the delicious tastes. They can also be used neat to decorate dishes using the applicator nozzle provided.

Major Fruit Bases also offer a simple way of adding extra fruitiness and depth of flavor to your cocktails, smoothies and fruit punches saving you valuable time and money. They provide significant cost savings - 1lb of fruit base is equivalent to 6.5lb of fresh or frozen fruit, allowing you to free your menu from the constraints of seasonality and expensive imports. They are suitable for vegetarians and gluten-free, containing only natural ingredients with no artificial flavorings, colors or preservatives. Major Fruit Bases are extremely versatile in application, an essential in every bar and restaurant in Las Vegas.

For a free sample of Major Fruit Bases or for more information call 702-838-4698.

PRODUCT SPOTLIGHT

KLINQ Social Sips

Brunch at Dom DeMarco’s - 11am-3pm www.domdemarcos.com

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Al Dentes’ Provisions 6960 W Warm Springs Road, Suite 130 • Las Vegas, Nevada 89113

702-642-1100 • 702-617-5686 fax • [email protected]

LAS VEG

AS,

NVPU

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“GREAT STUFF”

PUR

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AL

DENTES’ PROVISIONS

CUSTOM BLENDED HERBS and SPICES MADE

LOCALLY IN LAS VEGASAl Dentes’ Provisions is a wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants in Las Vegas and surrounding areas. Al Dentes’ Provisions is owned and operated by a former chef with over 20 years of experience. Wherever he worked around the country he was never satisfied with the dried spices available to him so he started his own company where we control all aspects of purchasing, packing and distribution. We pack our spices to be sold and distributed not warehoused for years. We believe this enables us to provide the finest and freshest product available to the foodservice industry. We take great pride in our company, our commitment to customer service and in the products we sell:

• Custom packed Herbs and Spices

• Custom Spice Blends

• Private labeling

• Now Certified Kosher

Check us out online!Website: www.aldentes.com

Online Retail Store: www.cookinginlasvegas.com

Coming Soon

THE SPICE OUTLETretail store


EVENTSAUGUSTAugust 9 Tour d’Italy Wine Walk www.venetian.com August 16-18 Aces & Ales Strong Beer Fest acesandales.com August 18-20 Western Foodservice & Hospitality Expo Los Angeles, CA www.westernfoodexpo.comAugust 22 Epicurean Experience Contact Barbara Wood [email protected] 23-30 Restaurant Week www.threesquare.orgAugust 24-25 5th Annual San Diego Spirits Festival www.SanDiegoSpiritsFestival.comAugust 27-28 The Global Wine, Beer & Spirits EPPS Newport Beach, CA http://ecrm.marketgate.com/Events/2012/08/GlobalWineBeerandSpirits.aspx

SEPTEMBERSeptember 6 Bubbles & Chocolate www.rocknrollwine.comSeptember 7 8th Annual Wine Amplified Festival www.rocknrollwine.comSeptember 7 Wine Walk www.winewalklv.com

September 7 Flavors Of The Heart www.flavorsoftheheart.com September 10-15 33rd San Gennaro Feast www.sangennarofeast.com September 17 SOS-Taste Of The Nation www.TasteOfTheNation.orgSeptember 17-21 Spirits of Mexico Old Town San Diego, CA www.thespiritsofmexico.comSeptember 21 Motley Brews Downtown Brew Festival www.downtownbrewfestival.comSeptember 18 Las Vegas Largest Mixer www.largestmixer.comSeptember 21 Wine Walk www.winewalklv.comSeptember 24-26 Global Gaming Expo-F&B@G2E www.globalgamingexpo.comSeptember 26 Three Square’s DISH Las Vegas www.threesquare.org

To see more events, visit www.lvfnb.com/calendar.htm Don’t See Your Event Listed Here? Email Your F&B Events to [email protected].

AD INDEXAces & Ales page 8 www.acesandales.com 702-638-2337

Al Dentes’ Provisions page 30 [email protected] 702-642-1100

The Amberlight Collective page 31 www.amberlightcollective.com 505-603-0675

Big Dog’s Brewing Company page 8 www.bigdogsbrews.com 702-368-3715

BJ’s Restaurant & Brewhouse page 13 www.bjsrestaurants.com 702-851-8050

Designated Drivers, Inc. page 10 Las Vegas www.designateddriversinc.com 702-456-7433(RIDE)

G2E page 32 www.globalgamingexpo.com

Green Restaurant Association page 23 www.dinegreen.com 617-737-3344

Jay’s Sharpening page 22 www.jayssharpening.com 702-645-0049

JCCNV page 22 www.jccnevada.com 702-428-0555

Major Products page 29 www.majorproducts.com 702-838-4698

SmartBar page 11 www.smartbarproducts.com 877-777-2441

Southwest Gas page 27 www.swgasliving.com/efficiency/nv 800-654-2765

Visstun page 17 Visually Stunning Custom Cups www.visstuncups.com 800-401-2910

Western Foodservice & page 20 Hospitality Expo www.westernfoodexpo.com

White Soy Sauce page 25 www.whitesoysaucefood.com

World Food Championships page 2 www.worldfoodchampionships.com

M o d e r n W e d d i n g & P o r t r a i t P h o t o g r a p h y C o m p a n y

www. amberlightcollective . comblog /www. amberlightcollective . com/blog

danettechappell@me . com5 0 5 - 6 0 3 - 0 6 7 5

OUR INDUSTRY IS AS COMPETITIVE AS EVER. CREATING UNIQUE CULINARY DESTINATIONS IS AS IMPORTANT AS EVER. G2E is where you will see unique food and beverage suppliers, learn about the latest food trends, and benefit from unparalleled

networking with colleagues from around the world. Come see what’s new and what’s next to help grow your business.

For more information and to register: www.globalgamingexpo.com/ad

SEPTEMBER 23-26, 2013 THE SANDS EXPO & CONVENTION CENTER | LAS VEGAS, NEVADA

EXHIBITS: SEPTEMBER 24-26 • CONFERENCES: SEPTEMBER 23-26

F&B FEEDS THE BOTTOM LINE.GET YOUR FILL OF EXPERTISE AT G2E.

August 2013

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