The Las Vegas Food & Beverage Professional June 2010

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4TH VEGAS UNCORK’D

Food & Beverage Magazine of Las Vegas






Volume 10, Number 6US $3.95

Las Vegas Boulevard South at St. Rose Parkway

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702 797 1000

Congratulations 2010 Chef of the Year.

We salute the culinary expertise of the

Executive Chefs of Las Vegas.

CHEF OF THE YEAR AWARDS GALA

WE ARE HONORED

TO HOST THE 2010

AMERICAN CULINARY

FEDERATION CHEF OF

THE YEAR DINNER.

dining

fine

value

quality

service

3June 2010 | FORK & POUR | Food & Beverage Magazine of Las Vegasforkpourmore.com

Cover ONCE AGAIN LAS VEGAS HOSTS VEGAS UNCORK’S PRESENTED BY BON APPETIT WITH THE RED CAR PET KICK OFF AT MIX ATOP THE HOTEL AT MANDALAY BAY.

8 ACF CHEFS OF LAS VEGAS ANNUAL CHEF’S GOLF TOURNAMENT WAS HOSTED THIS YEAR AT SILVER STONE GOLF CLUB IN NORTH LAS VEGAS TO EVERY ONES DELIGHT.

13 WE PAID TRIBUTE AT THE FAREWELL CELEBRATION OF THE RITZ-CARLTON IN LAKE LAS VEGAS.

28THE WORLD TEA EXPO HOLDS IT’S ANNUAL EXPO HERE IN LAS VEGAS WITH MORE EXHIBITORS AND INCREASED ATTENDANCE AND WILL CO-EXHIBIT WITH THE NATURAL MARKET PLACE 2010 AT LVCC.

FEATURES

4 Hot off the Grill 6 Human Resources Insights 11 Food for Thought 12 Brett’s Vegas View 22 Beer Bust 24 Asian-Pacific Islands

IN EVERY ISSUE

CONTENTSVolume 10, Number 6

JUNE 2010

16

19

23

FORK POUR POOLS MOREFood & Beverage Magazine of Las Vegas

FORK & POUR | Food & Beverage Magazine of Las Vegas | June 20104 forkpourmore.com

FBMLV WELCOMES BACK VEGAS UNCORK’D ONCE AGAIN FOR THE 4TH YEAR. THIS IS ONE, IF NOT THE, LARGEST DRAW-ING EVENTS IN THE WORLD FOR WORLD CLASS CHEFS SHOWING THEIR RESTAURANTS HERE IN LAS VEGAS. WE APPRECIATE BEING PART OF THIS GREAT CULINARY EVENT.

ROCK N ROLL WINE REGGAE POOL PARTY AT THE M-RESORT WAS A SOLD OUT EVENT ONCE AGAIN THIS YEAR, AS WITH ALL THEIR EVENTS. THESE ARE THE GUYS TO

FOLLOW, CO-FOUNDER & PARTNER SONNY BARTON AND FOUNDER & PRESIDENT CHRIS HAMMOND.

Hot off the Grill!

PhotographerGeorge Fryer

ContributorBeth Ellyn Rosenthal

Editor-in-ChiefMike Fryer

ContributorJan-Ie Low

ContributorJackie Brett

Associate EditorBob Barnes

ContributorLes Kincaid

ContributorChef Allen Asch

ContributorShelley Stepanek

ContributorTony Tsai

Fork & PourFood & Beverage Magazine of Las Vegas

3355 W. Spring Mountain Rd., Las Vegas, Nevada 89102Main: 702-220-7955 Fax: 702-227-8684

www.forkpourmore.comJUNE 2010 Food & Beverage Magazine of Las Vegas

Ebony Holmes, publisher of Fork

& Pour – Food & Beverage Magazine

of Las Vegas, Nevada – welcomes you!

Mike Fryer .................................. Editor-in-ChiefRocky Parks .............................. Business AdvisorGeorge Fryer ............................. Photographer

Thanks to all the chefs and restaurants in Southern Nevada for their support. Because of you, last year Three Square was able to feed 214,000 people through our 280 Agency Partners. Together we can achieve our vision – that no one in our community should be hungry.

ending hunger

together

You can help too!

To learn more visit out website at www.threesquare.org or call (702) 644-FOOD (3663)


| HUMAN RESOURCES INSIGHTS

The Value of Paid Time OffPaid time off (PTO) is considered an essential

employee benefit, much like health insurance, and one that results in employee loyalty, engagement and long term satisfaction. It is the intent of paid time off, or PTO, policies are to provide employees with vacation, holiday, sick and personal time so individuals can relax, renew and refresh their outlook, as well as handle personal matters so that they can focus on their work when they are there. In the past, many employees felt they had to lie about how they were using their time away from work to avoid repercussions or job loss. With today’s PTO programs, they now have the right to take time at their own discretion. More specifically, a PTO plan creates a pool of days that an employee may use at their discretion. When an employee needs to take time off from work, the PTO program allows them to draw from a bank of days for this purpose.

What are the Advantages of Paid Time Off (PTO)?Maybe the better question is, what do you get

for your investment in this potentially costly benefit practice?

• Enables employers to support employee work-life balance and promote workplace flexibility. • Individuals are able to renew, relax and refresh their outlook with time away from work.• Employees stay longer at your organization and companies experience lower turnover.• Treated as adults, employees, at their discretion, use PTO as they deem appropriate and necessary.• Employers have some control over unscheduled absences, a serious problem and cost for many. Today, company’s offer PTO to remain competitive

in the marketplace when it comes to attracting and retaining top talent. However, to maintain costs,

paid time off policies must have certain guidelines and limitations to ensure consistency, fairness and accuracy. Companies must set up consistent procedures for scheduling and approving requests for time away from work and must apply these procedures fairly to ALL employees according to the policy. Additionally, to be cost effective for the employer, qualification and accrual time periods may be established, such as a one (1) year waiting period, before employees are eligible to earn and/or use any paid time off at your organization. Establishing other guidelines is essential as well. Some limitations may be implemented to limit use during peak periods, as business needs dictate, and will help you ensure the success of your business as well as your employee PTO plan. To ensure completion of the individual’s work load and ongoing customer service, you’ll also want to require that employees request PTO with at least five (5) days prior notice, unless the employee is sick.

Did you know that in most states, employers are not required to provide PTO? So why do they do so?

Consider these facts:• Average employee tenure at companies with PTO plans in 2009 was 25.9 years – compared to 20.1 years at firms without PTO plans.• Average voluntary turnover at firms with PTO plans in 2008 was 17%. Turnover at firms without PTO plans runs, on average, upwards of 35%.The practice of paid time off is proof that investing

in your workplace leads to results that are better for people, and ultimately, better for business.

Next Month’s Subject: The Real Value of Keeping an Open Door

BY Linda Bernstein

Linda Bernstein’s consulting company is

focused on providing sound human resources

advice and guidance designed to increase your profits. Visit her website at www.ljbconsulting.net for more information as well as her online store

for products.

CONTACT INFOLinda @ LJB

Consulting LLC

Phone: 702-326-4040

E-mail:[email protected]

Web:www.ljbconsulting.net

Do you maintain an Open Door Policy or something similar, and how well has it worked in your organization? Describe.

Email your response to [email protected]. The best idea will be printed in next month’s HR Insights column.

HR Question of

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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

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BY Shelley Stepanek

VENTANOS has a spectacular view of the whole valley. Built high on the hill, fashioned after a Tuscany estate, the ambience immediately brings on a feel of peace and tranquility. Chef Arnauld Briand, who was born in Paris is one of the finest chefs I have encountered. Arnauld began at the age of 15 training at the Paris Hilton. He graduated from the French Culinary Institute, L’Ecole Hoteliere and immediately was hired by a renowned catering and pastry shop in Europe . He trained with three-star chef Michel Guerard and collaborated with him in opening a restaurant in the French mountainside.

In 1984 at 24, Briand arrived in New York and became the executive chef at Cellar in the Sky, a gourmet dining room at Windows on the World. Soon he opened five Mexican restaurants and the first ‘French-Mexican’ restaurant in Manhattan. After uprooting from New York to Las Vegas to work at the Palace Court in Caesars, he received numerous awards.

In 1996 he went to work at the Desert Inn as executive chef. But the desire to own his own place prompted him to go to work on building his own place, thus- Ventanos. So in 2002 his dream became a reality.

I started my meal with the grilled shrimp on a stone, sizzling on a square of granite, and the beef carpaccio salad served on a bed of greens. The Rigatoni Portofino, with pink sauce, ham, peas, mushrooms, and onions was superb. With steamed mussels

and clams, lobster Bisque, tortellini’s and raviolis, all made fresh daily, the menu is perfect. The Filetto Di Salmone grilled with zucchini and tomato is a definite must. If you are really ready for huge portions, try the Roasted Rack of Lamb.

There is a banquet room with a deck that can seat up to 150 or host the nicest wedding imaginable, a separate bar and an extended wine list. Book early as this is by far one of the most popular restaurants in Henderson. Located at 191 S. Arroyo Grande Blvd. Henderson, NV 89012. Corner of Horizon Ridge. For reservations call 702-944-4848.

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All wines seem to improve after being decanted for a half an hour—they taste smoother and more integrated than drinking them from the bottle.

The wines that will benefit most from two- to three-hour air time were the young red wines. But the older red wines like Bordeaux from 1966 and 1981, didn›t really seem to open up any more after an hour when tried.

Many consumers and sommeliers believe that aerating wine before drinking it helps to warm up a wine that›s too cold, soften any harsh tannin and open up its aromatics. This is especially true of rough-and-not-ready reds, particularly young, full-bodied ones: Cabernet Sauvignon, Zinfandel, Brunello, Barolo, Bordeaux, Riojas, Shiraz, Syrah and Northern Rhone wines.

To decant, first make sure the decanter or container is clean. The best cleaning tool is a long brush, to reach down into narrow necks. Otherwise, simply twist a clean, lint-free cloth into a long roll, push it down the decanter and rotate to clean inside. It’s important to clean the mouth of the wine bottle too, both after removing the foil and after pulling the cork. Again, use a lint-free cloth.

Before decanting, after removing the cork, smell the bottle to check that the wine isn›t corked or otherwise faulty. If it is, decanting won›t correct such major faults—you should return the bottle to the retailer you purchased it from.

If you›re decanting the wine just to let it breathe, rather than to remove sediment, taste a little first. If it tastes tight or makes your mouth pucker, then go ahead and decant. But if you like the wine the way it is, put the cork back in until you›re ready to drink. Decanting is not an automatic with all red wines.

Here is a trade secret. For very young red wines, add a splash of good port to the bottom of the decanter before pouring in the wine. That will help to round out any rough edges of your wine.

To properly decant a bottle that knowingly has sediment, first set it upright for about 24 hours to allow the sediment to settle at the bottom of the bottle. If you haven›t planned ahead for this, and the bottle is still on its side in your rack, don›t stand it fully upright—that will put the sediment back into the wine. Instead, leave it reclining at about 45 degrees as you uncork and pour into the decanter. Granted, this is a bit awkward, but at least the sediment will stay on the bottom side of the bottle.

Typically for the actual pouring process, stand a flashlight on the table so that it shines upwards (we originally used to use a lit candle)—the flashlight gives stronger light than the classic lit candle. Place the decanter beside the flashlight and pour the wine so that the light shines through the neck of the bottle. This will allow you to see when the sediment when it is approaching and you can stop pouring allowing the sediment to stay in the wine bottle.

Handle the bottle very carefully while pouring, and don›t stop or tip it back up mid way through—that will blend the sediment back into the wine. These sediments could be the result of a very old wine or one that was not filtered or clarified during the winemaking process. The process of decanting, over a period a few hours, doesn›t have the effect of softening tannins. The softening of tannins occurs during the winemaking and oak when tannins go through a process of polymerization that can last days or weeks. Decanting does have the effect of altering the perception of sulfites and other chemical compounds in the wine through oxidation which can give some drinkers the sense of softer tannins in the wine.

Discard the sediment left in the bottle. You›ll possibly lose about an ounce or so of wine, but that›s a small sacrifice for not having your decanted wine taste bitter.

Leave the younger wines in its decanter for an hour or two, and an older wine anywhere from fifteen minutes to a half an hour. Taste the wine periodically to see how well it’s opening up. If you decide that the wine has peaked, but the guests aren›t due for a while, drape a cloth over the top of the decanter to slow aeration.

If serving time is drawing near and the wine still tastes tight, you can try speeding up the aeration by double-decanting: pour the wine back and forth several times between two decanters or other somewhat large containers.

Do not use mesh strainers or silver filters on wine—some can strip wine of its character and may even leave a harsh metallic taste.

If you don›t have an actual decanter, a water jug or a carafe will also work. And if you don›t have either, simply pour the wine into the glasses to about one-third full about a half hour before drinking. (Your glassware should hold at least twenty ounces so there›s enough room for the wine to breathe—and later, for the drinker to swirl it around to release the aromas.) Also, the wine left in the half-empty bottle will also have room to aerate as well.

Most all wine accessory shops and specialty stores carry a variety of decanters at several different prices. Pick one large enough to hold the contents of a standard 750 ml bottle, with some room at the top to allow the wine to actually breathe. Wine decanters are often ornate and come with a stopper lid, which may have a rod to aid decanting. Decanters that maximize the wine-to-air surface ratio are best for younger wines, while those with narrow necks that reduce air exposure are better for your older wines that just simply need their sediment removed.

Beyond functionality, consider aesthetics—how the decanter will add to the charm of your tabletop or match your glassware or crystal. Feel free to choose a whimsical design or even a style in cut or colored glass—something to avoid in wine glasses. Colored wine glasses are a no-no. Some reputable brands to consider include: Riedel, Spiegelau, Schott Zwiesel, Baccarat, Ravenscroft, or Waterford. Wine is Food.

FOOD FOR THOUGHT |

BY Les Kincaid

Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nation-ally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his web site or his broadcast at www.leskincaid .com or email [email protected].

FOLLOW ME ON FACEBOOK & TWITTERwww.facebook.com/leskincaid www.twitter.com/leskincaid

Do you need to Decant Wine?


Brett’sBY Jackie Brett

Show NewsAustralia’s Human Nature at the

Imperial Palace has been extended its Motown Show two years through May 2012. New spectacular “Triumph…” – the eternal struggle will preview in mid-September at the Hilton. The production’s time travel theme will center on two sons fighting for a mystical sword.

The variety show “Sexy & Dangerous” starring Mario and Jenny from “America’s Got Talent” has opened Thursday-Sunday in the Embassy Theatre at the Las Vegas Rocks Café. “Vegas The Show,” a Las Vegas history themed show, is an afternoon show opening there in June.

Pete Willcox’s tribute “The King Lives!” is at Hooters Wednesday-Sunday. Wilcox has played Elvis for more than 40 years and portrayed him on television more than any other actor.

“Only You Starring Derek David” is a new dinner show at Hennessey’s Tavern on Fremont Street. David, a 40-year member of the Platters, is joined by singers from the Coasters and Marvelettes.

“Vegas! The Show” will open at the new Saxe Theater at the Miracle Mile Shops with powerhouse Reva Rice, whose credits include “Lady of the Lake” in Monty Python’s “Spamalot” at Wynn.

The Fremont Street Experience is presenting the “Summer of the ‘70s” through Labor Day. Headliners include The Little River Band July 3, Blue Oyster Cult Aug. 14, and Jefferson Starship Sept. 4. On July 23 and 24, there will be an Ultimate Elvis Tribute Artist Contest. A free 35-minute stage show – “Fremont Street Fever” – plays Thursday through Monday. For 10 weeks, tribute bands will showcase legendary groups.

Direct from China, “DAO - The Asian Celebration” has opened at the Riviera.

“The Dennis Bono Show,” live audience music radio program, will debut June 24 at 2 p.m. from its new home at the South Point.

Comic singing impressionist Larry G Jones is opening his one-man show at the Harmon Theater at Planet Hollywood.

“Sgt. Pepper Live” featuring Cheap Trick performing the famous album has a limited engagement in June and July at Paris.

Magician Steve Dacri will start performing “In Your Face: The Up Close Magic Experience” in the Hilton’s Shimmer Showroom on Sunday and Monday nights.

Dining NewsChef Kerry Simon’s new concept –

KGB: Kerry’s Gourmet Burgers will open at Harrah’s in July and serve lunch, dinner and late-night bites.

Loews Lake Las Vegas is offering

Sushi & Sake Skool every fourth Saturday of every month at 3 p.m. in the Marssa restaurant.

The Terra Verde Italian restaurant at Green Valley Ranch is offering Wined Up Fridays, a new wine and appetizer event every Friday from 5-7 p.m.

The restaurant side of Cathouse closed in order to change to an ultralounge venue.

Quick ClipsSteve Wynn has opened the

60,000-square-foot Encore Beach Club and 5,000-square-foot Surrender

Nightclub. SKYBAR, part of the Hard Rock Hotel’s expansion, is a new day-to-night pool deck above the HRH Beach Club. The Riviera offers Thursday night summer pool parties with Tommy Rocker and his band through Sept. 30.

The Miss Universe contest will be held in Las Vegas on Aug. 23 for the first time since the mid-1990s.

ARIA at CityCenter has opened an exclusive one-table high-limit room, The Ivey Room, named for seven-time World Series of Poker Champion Phil Ivey.

Hennes & Mauritz or H&M, the third largest fashion retailer in the world, will open its largest U.S. store at The Forum Shops in the fall at the space previously occupied by FAO Schwarz.

The new MonteLago Village Resort owner at Lake Las Vegas is Aston Hotels & Resorts and it is the Hawaii-based hotelier’s first Nevada property.

Celebrity athlete and UFC sports legend Chuck Liddell has been immortalized in wax at Madame Tussauds.

The Ends of the Earth From Polar Bears to Penguins interactive polar exhibit exploring the Arctic and Antarctic is running through Sept 12 at the Galleria mall.

Papillon Airways, Inc. launched its Hoover Dam Helicopter Tour that flies at low level over Hoover Dam and Lake Mead.


FOR MORE PHOTOS AND ARTICLES GO TO www.forkpourmore.com

GREEN VALLEY RANCH RE-OPENS THE TERRA VERDE PATIO FOR “WINED UP FRIDAY’S” FROM 5PM TO 7PM EVERY FRIDAY

THE RITZ-CARLTON, LAKE LAS VEGAS HOSTS ITS LAST EVENT “RUN FOR THE ROSES GALA” BENEFITTING USN STUDENT SCHOLARSHIPS

14 Food & Beverage Magazine of Las Vegas | June 2010 forkpourmore.com

VEGAS UNCORK’D PRESENTED BY BON APPETIT OPENING EVENT AT MIX RESTAURANT MANDALAY BAY RESORT

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Big Dog’s Brewing Company has taken over the cover of the June/July issue of Celebrator Beer News. Celebrator’s annual swimsuit edition (a spoof on Sports Illustrated’s version) features pictures of brewers and brewery employees clad in

swimsuits at their breweries. Big Dog’s submitted pictures of its hospitality group staff adorned in bikinis manning (or womanning?) the brewing kettles, and Brewmaster Dave Otto posing with the girls and a classic car in the brewery. Fortunately for us, Dave was not in a bikini. The swimsuit edition photos were heavily dominated by Nevada breweries, with six of the eight pics of breweries from the Silver State, including Joseph James and Backyard Brewing (Henderson), Boulder Dam Brewing (Boulder City) and Buckbean Brewing (Reno). Look for the issue at your local brewpub or fine beer bar.

On June 12, the Big Dog’s Peace Love Hoppy-ness Beer Festival will be the brewing company’s way to commemorate its 22nd birthday. The fest will take place outside at the Big Dog’s Draft House location at Rancho and Craig Rd. beginning at 3 p.m. and the party

will move indoors after 9. You can expect at least 16 of the best hoppy beers (and some not so hoppy beers too) from around the southwest region, live rock n roll music throughout and a raffle prize of a Gibson guitar that has been customized with Big Dog’s graphics. Part of the proceeds will benefit local youth charities. Tasty Southwestern BBQ food from Chef Sergio and his team will include Grilled Tri-Tip BBQ sandwich, Pulled BBQ Chicken sandwich, Grilled BBQ Andouille Sausage, Fire roasted Mexico City-style corn on the cob, Icy Cold Watermelon and classic frozen popsicles. There’s no admission charge for the fest, but pours will be available in sizes of 3 oz. for $1, 6 oz. for $2 and 12 oz. for $4. Commemorative mugs will be $2 each and will be used throughout the event.

Consider heading up to Reno for the 15th Annual Great Eldorado BBQ, Brews & Blues Fest, hosted by the Eldorado Casino. This fest is a big draw, evidenced by the tally of over 20,000 fest-goers that turn out each year. The fest runs two days, Friday, June 25 from 3-8 p.m. and on Saturday June 26 from 11 a.m.-7 p.m. Award-winning brews from The Brew Brothers (the Eldorado’s brewpub) will be on tap, along with beer from more than 45 breweries. Here’s your chance to drink beer

in the street; the fest is held on Virginia Street just outside the Eldorado. Live entertainment will be on every corner, with blues bands playing throughout the fest. For more information, call 888-808-7720, or visit the Eldorado online at www.eldoradoreno.com.

Southern Nevada brewers are hard at work making great beers to help us welcome in the warm days of spring. Jon Christiansen at Joseph James Brewing has JJBC Desert Dawn, an English-style Barley

Wine brewed with 95% Maris Otter Floor Malt, 5% Chocolate Rye Malt, Fuggle hops and using English yeast, all of which result in a low hop profile and 9.6% abv. I can attest that is warming, smooth and very enjoyable. He also has vowed to brew all of fruit beers with real fruit (no syrup). His Raspberry Redemption was brewed with 600 lbs. of real raspberries, 50 lbs. of raw cocoa and Belgian candi sugar and Saaz hops. The result is a wonderful balance of tart and sweet flavors.

Matt Marino at the 777 Brewpub at Main Street Station will bless us with Mario’s Honey (named after one of 777’s longtime cooks), a 9% brew made with 200 lbs of honey in a very small 7 barrel batch.

At Barley’s, Brewmaster Jim Wilson will introduce Barley’s Brewnette Bombshell, a dark ale that should complement the new beer-centric menu in the Brewpub Lounge.

The latest beer nugget I’ve unearthed on the Vegas Strip is Sage at the Aria Resort in the newly-opened CityCenter. Sage is an upscale eatery that is the creation of critically-acclaimed Chef Shawn McClain. Nearly 50 quality quaffable premium craft brews can be found, such as Dogfish Head Midas Touch, St. Feuillien Saison, Unibroue Maudite, Westmalle Triple, Oud Beersel Kriek and Stone Levitation Ale. This stellar beer list is not surprising, as the Beverage Director is none other than Michael Shetler, former GM of Rosemary’s Restaurant, where he was one of the first to introduce beer dinners to Las Vegas. Quarterly beer dinners are planned and Prohibition Sundays offer two for one draft deals, occurring on alternate Sundays. As always, great beer happens in Vegas!

Sage @ Aria at CityCenter 3730 Las Vegas Boulevard South Las Vegas, NV, 89109 866-359-7757

| WHAT’S BREWING

BY Bob Barnes

Bob Barnes is a native Las Vegan and associate editor of Fork & Pour-Food & Beverage Magazine of Las Vegas. He welcomes your inquiries and can be reached via e-mail at [email protected].


FBMLV BEST PICK FOR A DINNER AND SHOW SILVERADO STEAKHOUSE AT SOUTH POINT CASINOHEADED UP BY ROOM CHEF JOHN ROMINE PREPARINGSOME OF THE BEST DRIED AGED BEEF, SIDES ANDDESSERTS WITH EXCEPTIONAL TABLE SERVICE. FOR THE SHOW PICK: ALSO AT SOUTH POINT,RICK FAUGNO FROM THE SHOW “JERSEY BOYS”IN HIS OWN SHOW TITLED “SONGS MY IDOLS SANG AND DANCED.”

Ferraros Print Ad-Fork&Pour-3.751 1 6/14/10 11:20:58 AM


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BAKEMARK LAS VEGAS FOOD SHOW AT ORLEANS CASINO


Summertime in the desert can be downright blistering. In this heat, most Las Vegas residents are planning cold dinners and meals grilled outdoors; therefore, avoid using hot ovens in the house. My house is no exception. I love

grilled meats and vegetables; I will often accompany them with cold antipasti and various salads. My Personal Definition of a Salad is Basic: “Pretty much anything that can be served cold, can be designed to be a salad.”

For the following recipe, I like to use Mesquite wood charcoal to develop the most robust smoke flavor. For grilling pork loin I prefer apple wood, for seafood especially salmon I like cedar wood or alder wood, and for Beef either hickory or mesquite.

Grilled Flank Steak with Chimichurri sauce on Baby lettuces with Ciaque queso fresco and Black Bean & Corn Salsa

Sauce and Marinade: In a food processor with “S-blade” attachment add:

½ cup cilantro 2 cups of parsley (leaves only no stems) 4 garlic cloves ¼ cup diced brown onion ½ of jalapeno diced 2 table spoons lime juice 1 ¼ cup olive oil 2/3 cup of red wine vinegar1 teaspoon cumin powder ½ teaspoon salt Puree till sauce in pourable.Trim fat and sinew type toughness

from 2 ½ -3 pounds flank steak. Add the flank steak and 1/3 Chimichurri mixture to a zip lock bag and refrigerate for several hours; about 3 hours would be great but 2 hours will also do the job. Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It’s always better to grill meat at room temperature. Grill the meat directly over the heat. Depending on your grill and how

you like your meat, cook the flank steak for about 5 minutes per side turning the meat over only once. If the meat looks like it is cooking too fast and is starting to burn, just move it over to a cooler spot on the grill. I brushed a little of the marinade on the steak before turning over. Remove the steak from the grill and let it rest for 7 minutes wrapped in foil so the juices stay in the meat and doesn’t bleed-out and dry-out.

Black Bean & Corn Salsa: In a large sauté pan add:

3 tablespoon olive oil½ cup fine diced green bell pepper½ cup fine diced red bell pepper½ cup fine diced brown onion 2 crushed garlic cloves One Serrano Chile fine diced (less if you like it not too spicy)Sauté till soft then add:1 teaspoon cumin powder 1 teaspoon Pasilla Chile powder¼ teaspoon cayenne powder

Be sure to not overcook; the vegetable should be crisp. Let cool and add to large mixing bowl.

Add to the bowl: One 14 ounce can of black beans drained and rinsed2 ears of corn kernels fresh cut off the cob1/4 cup chopped cilantro leaves Zest of ½ a lime 2 Tablespoons lime juice

Season with Salt & Pepper to taste, cover with plastic wrap and store in refrigerator at least an hour.

When ready to make your entrée steak salad, toss mixed greens in a bowl with a little lime juice, a little olive oil and a pinch of salt. Arrange the lettuces on the plate, sprinkle all over with the colorful Black Bean Salsa, slice the meat across the grain into 2 inch wide pieces, and top the meat with the reserved Chimichurri sauce and crumble small pieces of Queso Fresco.

I am glad to be able to share this delicious salad recipe with you, you’re going to love it, and this is one of my favorites. I do change it up a bit sometimes by adding other mixed lettuces, micro greens and fresh chopped herbs to the salad. I like it very spicy so taste as you go and turn up the heat. Sometimes I will serve a bit of sour cream and tortilla chips for a crunchy texture. The Chimichurri sauce is very versatile it can be used on several meats including a Pork Loin, beef kabobs, grilled or roasted chicken, I even put it on a roast turkey sandwich on a

Ciabatta roll (YUMM), you can replace the cilantro with Mint and the lime with lemon and it is wonderful on Lamb.

I am a Personal chef with over 22 years experience in the Food & Beverage industry -- this includes restaurants, catering, F&B consulting, and of course Personal Chef Services. My website is http://chefbrian310.tripod.com. On my website you can view past menus and photos. If you have questions or want a quote please feel free to write me at [email protected].

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JUNE 11–13, 2010 • LAS VEGAS CONVENTION CENTER WWW.WORLDTEAEXPO.COM • (702) 253 1893

The Las Vegas Food & Beverage Professional June 2010

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