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Southern Wine & Spirits Ups Its Beer GameSee story on page 15

Las V egas Dining ToursLas Vegas Dining at its Finest

Contact: The Las Vegas Food & Beverage Professional Dining Tours

Scott & Elaine Harris - 702-812-0346

[email protected]

www.lvfnb.com/diningtours

Culinary Dining Tours of Las Vegas on the Strip presented by The Las Vegas Food & Beverage Professional•Dineat4-5differentspecialtyrestaurantsononevisit

•ExperiencesomeofthebestculinarydishesinLasVegas

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Restaurants you may visit depending on the day and time include:SushiSamba•Valentino•Delmonico•Aquanox•PublicHouse

Lagasse’sTable10•FirstFood&Bar•DoubleHelix

Las Vegas Dining Tours visit 4-5 restaurants per tourLuncheon Dining Tour 11am - 2pm

Mid-day Dining Tour 2pm - 5pm

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NOTE: Guests must be 21 or older - sorry, no children or pets due to restaurant policies. Tours limited to 20 guests per tour with average tours of 10-12 guests. Dining tour prices from $150/pp are all-inclusive including tax and tips. Custom & private gourmet tours available on request.

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

June 2013

CONTENTS

13

22

25

FEATURESCover SOUTHERN WINE & SPIRITS OF NEVADA FEATURES ITS TWO

CERTIFIEDCICERONESonthecoverthismonth,atestamenttoits commitment to bring a better understanding of good beer to ushereinLasVegas.PleasecheckouttheinfoinsidethisissueontherecentadditionstotheSWSbeerteam,SamuelMerritandRussellGardner.

ON THECOVER: SamuelMerritt -Civilizationof BeerPresident,CertifiedCicerone®;RussellGardner-SouthernWineandSpiritsDirector of Craft, Certified Cicerone®; Carl Kanjor - SouthernWineandSpirits SalesManagerBeer&Non-Alcoholic; ClydeBurney - Southern Wine and Spirits Vice President of Beer &Trade Development; Kevin McCracken - Southern Wine andSpiritsSeniorVicePresidentandGeneralManagerBeer&Non-Alcoholic;DavidBart-SouthernWineandSpiritsExecutiveVicePresidentandGeneralManager.

Cover photo by Danette Chappell, owner & founder of The Amberlight Collective. www.amberlightcollective.com

Full story on page 16

13 LVF&BPROWELCOMESALMANCINIwhowehavefollowedovertheyearsandisnowcontributinghisuniqueslantonthefood&beverageindustrytoLVF&BPRO.WearedelightedtohaveAlonboardwithusandhaveheardthroughthegrapevinethathisrestaurant reviewpilot isbeingseriouslyconsideredbyseveralfoodnetworks.

29 LVF&B PRO WELCOMES OUR NEWEST ADVERTISER MAJORPRODUCTS, with its extensive product line of bases andmarinadeswhich are sure to please the foodservice industry.Major has partnered with another great organization, ThreeSquare,andisdonatingapercentageofallproductsMajorsellsintheLasVegasmarkettoThreeSquare.

Page4HotOfftheGrill!

Page5CreatingEfficiencieswithImprovedLineDesign&Checks

Page6HRInsights

Lee’sBeer&TequilaExperienceatLVH

Page7 Mixology-ology:AdamRains

Page8 ASKDOCTORSAKE…Issakelikewineandonlybrewedduringharvestseason?

Page9 What’sBrewing?

Page10 FoodForThought:TrySomeSummerWines

Page12 WineTalk:Fleming’sPrimeSteakhouse&WineBar

Page13OntheEdgewithAlMancini

Rock&RollMargaritaFestival

Page14What’sCooking?

Page 15Cover Feature:CiceroneDuoElevatingtheLasVegasBeerScene

Page18 Brett’sVegasView

Page19 LeCordonBleuStudentRealizesDreamwithToddEnglishatVegasUncork’d

Page20 APersonalCookingClasswithChefMeganRomanooftheChocolateandSpiceBakery

Page22Uncork’dSaberOff

Uncork’dGrandTasting

EpicureanAffair

Page24Father’sDay SureBets

SyscoFoodShow

Page25JCCNVMixeratZenshinInsideSouthPointCasino

Page26ChefMatthewSilverman’sYearsofExperienceinandoutoftheKitchenBenefitsRestaurantsHavingProblems

Page27HospitalityProfessionalsMeetatGordonRamsayPub&Grill

RSteak&SeafoodRestaurantattheRiviera

Page28ProductSpotlight

Page31AdvertiserIndex

Events

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

Bob BarnesEditorial [email protected]

Juanita AielloPublisher &Creative [email protected]

June 2013

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

HOTOFFTHEGRILL!

TheLasVegasFood&BeverageProfessional1200STORREYPINESSUITE172

LasVegas,NV89146www.lvfnb.com

The Las Vegas Food & Beverage Professional

@lvfnb

THE EPICUREAN AFFAIR SPONSORED BY THE NEVADA RESTAURANT ASSOCIATION and hosted

by Daniel Boulud and The Venetian-Palazzo at the Palazzo Pools proved once again this year that Vegas pool parties can be fun. At a press presentation prior to the Epicurean event, LVF&B Pros Juanita Aiello, Mike Fryer and “The

Vegas Foodie” Dominic Scali were delighted to join a meet-and-greet with renowned French Chef Daniel Boulud,

who, by the way, will be opening a restaurant at The Venetian-Palazzo.

VEGAS UNCORK’D BY BON APPETIT was recently hosted by Caesars Entertainment at the “Pool of the Gods”

and was joined by some of the top chefs from around the US, most of whom have restaurants here in Las Vegas.

The evening was beautiful and with over 100 food & beverage presentations how nicer could it have been?

Just a little crowded as the night went on, but no one was lost in the pools! LVF&B Pro stops to visit with Chef Joël

Robuchon and his team of international chefs.

AWARD WINNING CHEF MEGAN ROMANO was joined recently by friends, family and guests for the one

year anniversary of her highly successful Chocolate & Spice Bakery located on West Sahara. All were treated to not only Megan’s specialty chocolates, but also her delicious bakery

goods now being served for breakfast and lunch daily. LVF&B Pro is joined here by N9NE Steakhouse Executive Chef Barry Dakake and Megan & Joe Romano. Read more about Megan’s cooking classes at Chocolate & Spice in an

article by Kim Trevino in this issue.

JournalistBeth Ellyn Rosenthal

JournalistKim Trevino

JournalistK. Mike Masuyama Ph.D.

“Dr. Sake”

JournalistChandra Paige

Spirits EditorAdam Carmer

JournalistAl Mancini

JournalistRyan

Wieczorek

JournalistLinda Bernstein

Pre-Press TechnicianBrandon Yan

JournalistChef Jet

JournalistJuanita Fryer

JournalistJackie Brett

JournalistShelley Stepanek

JournalistLes Kincaid

JournalistsScott & Elaine Harris

Journalist Mitchell Wilburn

CONTRIBUTINGSTAFF

JournalistMichael Oshman

JournalistAlice Swift

JournalistLisa Podaca

JournalistMark Kelnhofer

Journalist & Photographer

Ben 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.


Line checks are standard procedures for the Executive Chef to conduct before each shift. The primary purpose is to ensure proper temperature and quality of the food being stored on the line. It is also the check for the general layout of the line. This includes utensil assignments and pan sizes. However, the line check process can assist in increasing efficiency if it is structured properly. In many cases, opportunity for inefficiency is created based on the layout of the line.

The first example to be addressed is pan sizes. Too many times the pan size is ignored as part of the layout of the line. Larger pan sizes, for an example, can lead to overproduction and overstocking. As an example, a 1/3 pan that is half full may be viewed as being stocked low when in actuality, there may be plenty of product for the day. The natural response would be to produce more to top off the pan for the day regardless if the production is required. Immediately, the opportunity for greater waste is created.

In terms of layout, the restaurant may benefit more by placing the smallest pan size possible (1/9) to limit the risk of overproduction and overstocking. The quality of the product will also improve due to this practice. Larger pan sizes translates to product residing on the line for longer periods of time. Ideally, smaller pan sizes on the stations should be a goal of the operations.

If a product has a higher volume usage than the smallest pan size (1/9), simply bring up multiples of the pan. Do not increase the pan size. This creates a new discipline to only make available product as it is needed. It is acceptable to have on the line three 1/9 pans versus one large pan.

The second area where the line check can assist is reviewing the required utensils. The Executive Chef should identify the smallest utensil that is needed for each pan. For example, we have identified that hollandaise sauce is used in three menu items that are prepared by the station. The quantities of hollandaise used by the three recipes are 1 ounce, 2 ounces and 3 ounces. The

line check should identify a utensil of a 1-ounce ladle for the hollandaise. If a 2-ounce ladle was placed on the station instead of a 1-ounce ladle, it creates the opportunity for over portioning. The menu item that receives an ounce of ladle may easily receive more than an ounce using a 2-ounce ladle. The menu item that is to receive 3 ounces of hollandaise may also receive more as the 2-ounce ladle needs to be used multiple times to complete the dish. The most accurate ladle to utilize for all the dishes is the 1-ounce ladle. Depending on the sales volume of the menu items produced by the line, there can be quite a bit of waste occurring. The term “ladle down” is used for these cases, but the practice is not one commonly used. The same practice can be applied to other utensils as well (i.e. spoodles, dishers, etc.).

The line check process can be used to assist in the enforcement of smaller pan sizes and utensils. This is the opportunity for the Executive Chef to ensure not only the quality of the food on the line, but also that his operation is positioned for a more successful shift. Time should be taken to review the layout of the line in great detail. If needed, create a drawing of the line to assist in the plan. To many cases, the line layout creates an inefficient operation. Any instance the operation can take to reduce inefficiency and waste should be implemented.

CreatingEfficiencies withImprovedLine Design&Checks

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].

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!)

The line check process can be used to assist in the

enforcement of smaller pan sizes and utensils. This

is the opportunity for the Executive Chef to ensure not only the quality of the food on the line, but also that his operation is positioned for a

more successful shift.


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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: Training for Better PerformanceDo you/your company believe in the value of training and its impact on performance? What types of training do you have/attend? 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

HUMANRESOURCESINSIGHTS

Keeping an Open Door and MindIn the face-paced world in which we live, information can become old news even before it has landed at your doorstep. If you fail to keep up on the news, recognize trends, and put into action sound communication principles and strategies, you may just find yourself out of touch and maybe, out of work.At savvy organizations today it is important that supervisors and managers adopt a philosophy which embraces the value of communication, sharing of ideas and an open door. An open door concept suggests that you maintain an open mind too! A key word here is “receptivity.” It is essential for effective managers to be receptive and open-minded to the input, ideas and feedback of their employees. Those who understand this key concept and do it well will be in demand because their pro-active communication style with employees could result in enhanced profits for their organizations.How do I do this - you might ask? Long standing employee engagement surveys and data reveal to us that employees that are listened to, treated as valued business partners, and can provide input at work are more satisfied, productive and engaged in

their work environment and on behalf of the company. This workplace positivity translates into improved guest service as well as increased profits.What then does open door truly mean? At Answers.com “open door policy” is defined as “a management policy of encouraging a relaxed environment with employees by leaving the manager’s door open to encourage informal employee interaction.” This is a very accurate definition. I find that a key word in this statement is “encourage.” You can say that you want your employees to come to you, however, if you don’t really mean it or support that effort with positive behaviors, your intent will die before it takes hold. And even worse, if you don’t show belief in the value and worth of feedback, it will become evident to your employees and you will lose face as well as trust with them.How do you avoid becoming annoyed with possible interruptions? You develop a mindset of patience. Remember that knowledge is power and without it, you have no power, so be patient and listen. You might also embrace this adage on feedback; what you don’t know can hurt you. And finally, you should also remember that

understanding/compassion is not only good when received but invaluable when given. Lastly, an open door philosophy will establish interactions which can provide you with these valuable benefits. • Communication - free flow of

ideas, information and news which benefits all engaged players.

• Sharing of ideas - understanding of others’ viewpoints, perspectives and way of looking at work. It also supports solving of problems by those who do the work and experience the challenges daily.

• Less surprises - reducing the liabilities, reactions and fears of the unknown with your new accessibility.

• Partnership - bringing your employees into the fold as to what is at stake, how they can help.

• Finger on the pulse - maintaining contact and an awareness of what is going on at your workplace.

I challenge you to try an open door policy and see for yourself the benefits of employee feedback and resulting engagement. You may be surprised to find that keeping an open door has far more benefits that you imagined!

Lee’s Beer & Tequila Experience at LVH


What spurred your love of mixology and how did you get your start in the industry?I started in college; I’ve always been drawn to the bar. Food, wine, spirits, have always been a passion, and the more I was in it, the more I found I loved it. I went from wine to spirits to mixing, and loved it. After college, I worked in insurance for four years. SOOO much FUN. I found I wasn’t making as much money or having as much fun. I moved from SD to Vegas, and there was about five years I was just going around working at very non-mixology places. When I got the job at B&B, I took cues from the food. I know they have an obsession with ingredients, so I know I couldn’t use something from a bottle with Green Dye #3, so I thought “why not use a lemon?” I had to step it up for Mario.In your basic casino bar, I know how you can lose your passion pressing buttons all day, so I feel for them.

What is a trend in one of the meccas of trendy drink making (NYC, Portland, LA) that you’d like to see carry over here?One thing I was really surprised at was from Kansas City, I went there for Bar Smarts. I went to place after place, speakeasies, restaurants, etc., that had

some amazing ingredients and maintained their balance. They were using all artisanal products, spirit bases, they weren’t trying to show off, they were just making good cocktails. They stayed seasonal, and that’s also something we really need, is seasonality.Really, passion is the thing you see in the big cities that I’d like to see here. They aren’t making as much money in non-tourist cities, so they are just doing it for the love of the craft.

What’s your “pet liquor/liqueur”?Amaro Meletti. It’s from the Marche region. Loads of ingredients, mostly secret, but very cinnamon and saffron forward. Wonderfully viscous, as opposed to some that are aggressively bitter, this one is more bitter sweet. Wonderfully complex. B&B or Carnevino usually have it.

What is the main mission of your podcast, “Las Vegas Cocktail Weekly”?We are speaking to people in the industry, bartenders, and some home bartenders that want to know more. I just want to educate. I love to listen to wine and beer and spirit podcasts, but there aren’t many on cocktails. When you’re working out, you can learn. I also wanted to tell some of Las Vegas’ story; there’s so much

from behind the bar. Not just from mixologists, but from old Rat Pack era bartenders. Also, it’s a good reason to go out and have a cocktail if I call it “research.”

I hear you are very involved in the Farmer’s Market scene. Where do you feel the Farmer’s Market plays into the most with Mixology?Freshness, definitely, and an abundance of unique ingredients. Armando Rosario was our President of the USBG, and his mantra was “There’s no substitute for freshness.” You can get things a day out of the ground, right from California farms or even some Nevada farms. It can show our unique terroir. Even though it’s 110 out, we can grow it. There are even some local exotic herb gardens.Blooming Desert herb farm has tea mixtures, like this one Damina. Supposedly an aphrodisiac, but has an amazing floral flavor. Blood oranges, carrots, even stuff from foragers like chitymoya. Some of these super small farms will grow something just for ONE dish. Right now is berry season, and I love the strawberries and raspberries they have at the farmer’s market. Harry’s Berries are great; places like French Laundry are using them. They’re so good they just make you want to cry.

What is your Mantra for Mixology?I love Armando Rosario’s “Make it fresh, keep it simple,” but I would say that one of my mixology mantras would be borrowed from the 1930 Savoy Cocktail Book: “The solace of a cocktail, is the solace of friendship.” I truly feel that making a cocktail for someone (as well as drinking them!) is a very intimate experience, and that every new guest that comes to my bar is just a friend that I haven’t yet met.

Final question: you have two kids, a wife, two jobs and a podcast. How on earth do you balance all of that? Voodoo? Doppelgangers?Easy, by having as much fun as possible with all of them!

Mixology-ology:

AdamRainsIn our ever-evolving world of exciting, hip

mixology programs, there is one man that the most

recognizable names in the restaurant industry

are tripping over themselves to wrangle. Pulling

double-shifts at both Gordon Ramsay and Mario

Batali venues, Adam still finds the time to have

a family life with two wee ones and educate the

masses with his podcast, “Las Vegas Cocktail

Weekly.” We were lucky enough to have a chat in a

rare moment of rest, and even luckier to get some

insight on the hardest working man in cocktails.

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.

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As everyone knows, sake is made from rice. However, it is not the same kind as in sushi or fried rice. Particular varieties are developed and called sake rice. Rice is harvested in autumn from late August to early November. The time of rice harvest was the beginning of sake brewing for two reasons: the key raw material was readily available and also so with labor. Traditionally farmers worked in paddy fields during the growing season and some became brewing crew after the harvest. When rice is harvested, temperature declines into winter. Such timing was perfect for sake brewing because low temperatures helped to minimize spoilage in fermentation. The brewing facility and process were designed for such winter brewing. For business prospects, sake brewing was planned to produce the amount to be consumed until the next harvest. Storage or aging of sake beyond a year was not in a brewer’s mind for centuries. “Rice Harvest – Sake Brewing - Sake Drinking” was a complete cycle in one year.

For increase in demand to sake, brewers need more tanks or brewing more than once a year. The more tanks, the more investment required, that is least likely to happen. Then they start simulating winter conditions-lower temperatures in brewing. That is the use of refrigeration-chilling for fermentation. Like micro-beer brewing, temperatures can be lowered by flowing a coolant through double-walled fermentation tanks, creating the winter conditions in any season. Now sake can be made in such a facility at any time of the year, at any location. Sake brewers do not need waiting for rice harvest and labor becoming available. Besides, temperature control assures more stable quality. A sake brewery can then become a modern alcohol beverage business with a permanent staff and brewing in four seasons. In addition, aging is found to increase complexity of flavor of some sake through technological innovation. Sake should not be necessarily brewed right after rice season any more, but every sake brewer has not jumped onto these new innovations. Many local, specialty breweries keep the tradition of once-a-year brewing to differentiate their crafted products from the ones of four-season brewers.

Wine is made from grapes also harvested once a year. Grape harvest is also the beginning of wine making. Grapes must be processed immediately after harvest because of its perishable nature. Rice, on the other hand, can be stored at lower temperatures possibly for four-season brewing. Aging is a significant part of wine making, which practically enables holding for later packaging-consumption, while aging is still limited with sake. Although both sake and wine are made after harvest, their difference is due to the nature of the raw materials and aging.

Kanpai or cheers.

ASK DOCTOR SAKE…

Is sake like wine and only brewed during harvest season?

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.


In my last column I saluted Aces & Ales and Big Dog’s Brewing for being selected as winners in the 2013 Review-Journal Best of Las Vegas Readers Poll, but failed to also acknowledge Chicago Brewing Company being selected as Best Microbrewery by the RJ staff. Thanks to Wayne Bach for emailing me about this and for proving at least one person reads my column.

Certified Cicerone and Mandalay Bay Food & Beverage Director Sarah Johnson hosted the first ever beer dinner at Mandalay Bay, a pairing of the hoppy Lagunitas beers at Fleur.

Pairings were: seared Cajun albacore with yuzu soy vinaigrette/Censored Rich Copper Ale; wagyu beef carpaccio with truffle vinaigrette/Little Sumpin’ Ale; loup de mer Veracruz style with caper beurre blanc/Lagunitas IPA; braised shortribs/Wilco Tango Foxtrot; and imperial stout bacon beer and tasting of cheese & chocolate/vertical tasting of 2009, 2010 and 2012 Brown Shugga.

Joining in to talk about the beer and food pairings were Lagunitas Head Brewer Jeremy Marshall, Regional Manager Chantal Melton, VP of Sales Greg Merideth and Fleur Chef Lupe Avila. The Lagunitas brewery located in Petaluma, 50 miles north of S.F., was founded in 1992 by homebrewer-turned-brewery-owner Tony Magee, and now ranks as the 6th largest craft brewery in the US and 13th overall. Lagunitas will have new digs come November as it is opening a 2nd location in Chicago, Magee’s hometown. Head Brewer Jeremy Marshall, who studied brewing at UC Davis, entertained us with some interesting tidbits, including how the Wilco Tango Foxtrot got its name. Created during the height of the recession, the intent was to pose the question, What’s going on? Or, in a more uncensored version, What The F_ _ _? Originally named Whiskey Tango Foxtrot using the military phonetic alphabet, since it has no whiskey in it, they were required to change the W word. Wilco was chosen randomly, but the popular band named Wilco thought it was named for them. The band loves the beer and the brewery is kind enough to supply them while on tour. Sarah Johnson informed me that Fleur was chosen for this inaugural beer dinner because Chef/Owner Hubert Keller is supportive of beer, and Fleur Chef Lupe Avila is very creative and is a fan of Lagunitas.

Sarah is not dragging her feet in bringing more of a craft beer presence to Mandalay Bay. She followed up with a beer garden event during Uncork’d, the first beer-themed event for this wine-dominated festival. Highlights were beers from Unibroue, Newcastle, Innis & Gunn and local brewery Big Dog’s; an Irish band; and the Alsatian brasserie menu offerings of chefs Hubert Keller and Laurent Pillard, both of whom were mingling and posing for pictures with anyone who asked.

Also on hand was Innis & Gunn Owner/Managing Director Dougal Sharp, who I had the pleasure to visit with. When asked about how he got into owning his own brewery Dougal said, “I grew up in the brewing world, and began working at my father’s Caledonian Brewery in Edinburgh, Scotland when I was 14. In 2002, after running the Caledonian Brewery for 10 years, William Grant & Sons Distillers asked me to produce a sweet, malty full-flavored beer to season its whisky barrels with. After conditioning, the workers would pour the beer down the drain, but when curiosity led them to taste it, they began taking it home as it was decidedly way too good to dump.” Dougal went on to leave his position at Caledonian and start the Edinburgh-based Innis & Gunn (the beers are contract brewed in Glasgow). He named the company after his and his brother’s middle names (Dougal’s is Gunn.). The beers are known for being barrel-aged, with coconut/vanilla aromas and flavors of creamy, malty sweetness. Beers are produced for and marketed to different countries. Dougal teased me with info. about his brewery’s latest creation, the Canadian Cherrywood Aged, which will be released in Canada and the US in July. It’s matured for 49 days over lightly-toasted Canadian black cherrywood chips, with maple syrup added to balance the resinous woodiness, imparting a subtle sweetness and an earthy burnt toffee quality. Celebrity chef Gordon Ramsay, also a native of Scotland, makes no secret of the fact that Innis & Gunn beers are his favorite, and even brewed the flagship beer in his backyard, filmed for his UK TV show The F Word (F is for food).

Big Dog’s has debuted Firkin’ Thursdays, a weekly tapping of a Big Dog’s Brew served from a cask. Tapping takes place at 6 p.m. each week and is available until the cask is emptied.

Cask beers are uncarbonated, allowing for more of the malt and hop flavors to shine. They are also served at cellar temperature, and while Big Dog’s casks aren’t mechanically refrigerated, they are kept cool at cellar temperature of 56° F with ice blankets specially designed for the cask.

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?

Bob Barnes, Innis & Gunn Owner/Managing Director Dougal Sharp and Mitchell Wilburn, journalist with The Las Vegas Food & Beverage Professional.

Mandalay Bay Director of Food & Beverage Sarah Johnson & Southern Wine and Spirits Vice President of Beer & Trade Development Clyde Burney.

Bob Barnes & Hubert Keller, Owner/Chef of Fleur.

Seared Cajun albacore, yuzu soy vinaigrette & garlic chip.

Photos by Joe Urcioli


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

Try Some Summer Wines

There are hundreds of great wines out there that are perfect foils for the dog days of summer. Although there are about as many styles as there are bottles, a few common denominators exist when selecting a vino for the patio. Start with crisp acidity, throw in low alcohol content and then mix vigorously with lighter fruit flavors. The end result is a racy wine that will delight the senses and dance across the taste buds instead of plodding along like a palate attached to an anchor.

Let’s start with the old standbys Chardonnay and Sauvignon Blanc. While many Chardonnays saddled with heavy oak and cream may be closer to the heavy wines we are trying to avoid, there are also numerous examples that avoid the oak and the malolactic fermentation that adds that rich and creamy feel. Young white Burgundies retain a higher level of acidity than their American counterparts and thus stay crisp and fresh instead of cloying and thick. Also look for innovative examples of Chardonnay such as the delightfully light un-oaked Chardonnays from Australia or even progressive California wines that see no malolactic and no oak. The result is pure fruit, a lighter mouth feel and a zippy finish.

Sauvignon Blanc is one of my favorite summer whites as the grape is naturally high in acidity and has a backbone of citrus fruit that is just wonderful on a hot summer day. Sancerres and Pouilly-Fumés from the Loire valley in northern France have a vein of minerals and fresh cut grass that can be quite refreshing versions of the Sauvignon Blanc, while

the addition of Sémillon to White Bordeaux adds a round and lush note. Sauvignon Blanc has found a fashionable home in New Zealand where the wines are as dry as it gets, buoyed by the high-toned gooseberry aromas so common in these wines. Sauvignon Blancs from California are a little more ripe and round but still a fine wine when fish is the main course.

I wouldn’t be remiss if I didn’t mention the ubiquitous Pinot Grigio, and as great as these wines may be by the pool, don’t forget about other Italian goodies with its honey and almond flavors strutting over a vibrant core. Or try Soave from Verona for a lemony treat. My personal favorite is Moscato d’Asti, a light and fruity wine with touches of sparkle and sweetness made from the perfumed Muscat grape. Nothing is better than hanging out with friends on a warm summer evening with a glass of Moscato and a bowl of fresh fruit. You won’t be disappointed.

Speaking of fruit, there isn’t a more sexy and sumptuous summer grape than Riesling. This versatile and expressive grape runs the gauntlet from painfully dry to startlingly sweet and from rocks and gravel to fruit bomb. Which is right for you? That depends on the mood and the occasion. German Rieslings will always have a core of peaches and minerals but can range from bone dry to packed with flavors and residual sugar. The underlying core of acidity will help ensure a balanced and tasty wine. Neighboring Austria also boasts excellent Rieslings, though they tend to be a touch more dry than their German cousins. Cooler regions in Australia such as Clare Valley are producing wonderful Rieslings with a streak of lime and minerals, always on the dry side. Great for fusion cuisine.

Austria’s greatest grape, the Grüner-Veltliner, is also not one to be missed this summer. Hot in the international market right now, Grüner’s most alluring attribute is a layer of refreshing grapefruit and pepper over a light and crisp frame. Wonderful for all seafood dishes or just as a sipper out by the pool, Grüner-Veltliner will continue to carve out a niche in the U.S. market.

Spain is also a home for excellent summertime whites. Ruedas from Castilla y Leon in central Spain offer wonderful natural acidity and delicious flavors from Sauvignon Blanc and the native Verdejo grape. In the Rías Baixas (pronounce Ree-us By-shuss) region just above Portugal phenomenal wines are made from the Albariño varietal. This is the coolest part of Spain and the fogs that roll in from the Atlantic provide both relief from the summer heat but also a certain saline character to the wines. Add to this delicious peach flavors and a sometimes tingly acidity and the result is lovely wine, light in body but long on flavor. Just across the border in Portugal the Albariño is a part of the delicious and cheap Vinho Verde, always a great wine and a great bargain for summer.

Don’t forget your sparklers! Champagne from France, Prosecco from Italy and all manners of sparkling wines from across the globe are great in the summer for their natural acidity and refreshing bubbles. Not just for celebrations, sparkling wines are excellent additions to the dinner table and work well with many types of seafood.

Look for Rosés to complete your summer lineup. Dry, crisp and full of flavor, those pink wines from the south of France are most-definitely not White Zinfandel. Tavel from the southern Rhône as well as many others can all be excellent if you want a wine with just a little more backbone than your average white. Spain, Italy and California also produce excellent dry Rosés.

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

Fleming’s Prime Steakhouse & Wine Bar

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]

This month, I had the fortune of visiting Fleming’s Prime Steakhouse and Wine Bar for the very first time. I interviewed Jennifer Camacho, Wine Manager of the Fleming’s Summerlin location, and along the way, gained a whole new respect for this steakhouse. Aside from being known as a steakhouse, Fleming’s also prides itself on their very robust wine program, better known as the Fleming’s 100®. In the past few years, they’ve implemented quite a few changes and innovations to their restaurant, such as the addition of specialty cocktails and craft beers, as well as a small-plates menu. Recently, the Fleming’s 100® was enhanced by the creation of their WiNEPAD™.

Much of this influence is due to their corporate director of wine, Maeve Pesquera. Although Pesquera is responsible for the majority of the wine lists, each location is allowed to select some of their own wines, giving each wine manager flexibility to cater their wine menu to their specific market. At the Summerlin location, Jennifer Camacho tends to cater their local wine list towards New World wines, primarily from California and the Pacific Northwest. In order to provide a personal experience for guests, Fleming’s employees also keep records of their guest purchases and preferences, so that returning guests will be recognized. Such a simple concept is already utilized in hotels, why not do the same thing in restaurants? According

to Camacho, “We like to customize every experience. If there’s a guest who wants something very specific, there are no boundaries as to what we can do for them.” This emphasized sense of hospitality and catering towards guests’ needs gives Fleming’s a heartwarming atmosphere that is a combination of the fine dining experience with an at-home comfortable and relaxing feel. The “sense of caring and community” that Camacho feels is also encouraged by having each location’s managers be managing partners and chef partners. This brings more pride and ownership into the business, and flexibility to have customized menu items and events.Fleming’s also works with various wineries annually to produce the Forty-Six Diamonds line of wines. This year, Fleming’s collaborated with Hall Winery to produce 350 cases of the 2009 Forty-Six Diamonds Cabernet Sauvignon from Napa Valley. The name stems from the forty-six diamond design that exists in each of their restaurants, and the wine artwork was designed by artist Thomas Arvid. Previous collaborations include Mondavi, Flora Springs, Duboeuf Beaujolais, Schug and Il Borro winery.

WiNEPAD™

The most exciting update to Fleming’s is their recent addition of their iPad wine menu, the Fleming’s WiNEPAD™, which is now available. It is updated daily by Camacho at the Summerlin

location, with the ability to filter wines by region, grape varietal, Fleming’s 100® selections, 90+ point wine or local selections by each location’s wine manager. In addition, the WiNEPAD™ also acts as your personal sommelier by presenting food pairing options for each wine selected. You can also be adventurous and choose to “spin the bottle” and select a random wine to enjoy. Last but not least, you have the ability to email yourself or a friend tasting notes on a favorite wine selection. With over 100 wines by the glass, and over 200 wines by the bottle in-house, what better way to view the entire selection than with a custom WiNEPAD™?

Food SelectionsMy favorite food items for the night? Definitely the Lobster Tempura! They also have a happy hour featuring their 5 (pre-selected items) for $6 till 7 p.m. menu. I also was told I had to try the Prime Ribeye steak, and it was as delicious as I imagined it to be, especially when paired with their Fleming’s Potatoes (with cream, jalapeños and cheddar cheese). My favorite wine of the night? It would have to be the Esk Valley Merlot-Cab-Malbec from Gimblett Gravels, New Zealand. It paired very well with my steak, giving it the fuller body and tannins necessary, while balancing it out with the fruit forwardness of the dark, juicy fruits. If you have a special occasion to celebrate, or just want a nice place to have a glass of wine and great food, definitely pay a visit Fleming’s! I had a very memorable experience, and they have made a regular out of me. Hope to see you there! Cheers~

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Fleming’s Prime Steakhouse and Wine Bar www.flemingssteakhouse.com8721 West Charleston Boulevard Las Vegas, NV 89117(702) 838-4774Monday-Thursday 5 PM - 10 PMFriday & Saturday 5 PM - 10:30 PMSunday 5 PM - 9 PMOperating Partner: Jackie EvonChef Partner: Travis HerbertWine Manager: Jennifer CamachoTo receive information on special events and menu items, sign up to be a Friend of Fleming’s: http://www.flemingssteakhouse.com/friend-of-flemings/index.asp


Believe it or not cicerone isn’t a foreign word. It’s actually English in origin. But in the old days, it had nothing to do with food, beverage or restaurants. For hundreds of years, a cicerone was a museum guide. But in 2008, brewer, writer and all-around beer guy Ray Daniels decided the beer world didn’t have enough pretentious terms, and adopted the word to describe experts in the field of beer. So today, cicerones are the sommeliers of the beer world – assuming they get certified by Daniels’ organization.The Cicerone Certification Program is a series of exams for brewers, distributors, retailers and servers that tests their knowledge of all aspects of beer. Topics include how various beers are made, the best way to serve them, and what food pairs best with different beers. There are three levels of certification: Certified Beer Server, Certified Cicerone and Master Cicerone. The first exam is taken online. It consists of 60 multiple choice questions, and you must get 75 percent of them correct to pass. The Certified Cicerone exam is conducted in person in various cities across the country. It consists of a written exam with short answer and essay questions as well as a tasting and a demonstration component. Finally, to even take the Master Cicerone test, you first have to receive the first

two certifications, and must have either two years experience in the field of beer service or get recommendations from brewers or beer retailers. The two-day exam, administered by industry experts, consists of multiple written, oral and tasting components.So far, only six people have been certified as Master Cicerones, and none of them live here in Las Vegas. But we have a few local beer geeks who have made it to the second level. You’ll find them working in our local breweries, beverage distributors and even some Strip restaurants. Their primary function is to train restaurant staffs to treat beer with the proper respect, so that every craft beer you order will taste as it should. But there’s nothing they love more than talking about beer – and drinking it. And unlike sommeliers, who sometimes have a tendency to try to up-sell customers to an outrageously priced vintage, near everything they recommend is going to be affordable.So don’t let the fancy title fool you. The next time you hear your favorite restaurant has a cicerone on staff, ask for him (or her) to drop by your table and talk beer for a few minutes. You’re guaranteed to learn something.

OntheEdgewithAlMancini

Why does it seem that if you like fine

dining, you’re constantly having to

learn new words? Do I really need

to know that amuse bouche is really

just snobby slang for a free little

snack at the beginning of the meal,

or that prix fixe means a fixed price

menu? And just how self-important

is the wine guy that he needs to be

referred to as a sommelier? But we

foodies are a pretentious bunch, and

we love tossing around fancy words

that the Applebee’s crowd doesn’t

understand. The latest is cicerone.

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

Rock & Roll Margarita Festival

Photos by Ben B

rown &

Juanita Aiello


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SushiMaking101atSushiRoku-ChefHaruhikoTakeshitaInstructsintheArtofSushiRolling

I had the distinct pleasure recently to enjoy several items on the Sushi Roku spring menu paired with sake during a media reception hosted by Head Sushi Chef Haruhiko Takeshita. We were treated to crispy asparagus appetizer; tuna, salmon and yellowtail nigiri; shima roll (shrimp wrapped spicy tuna with avocado and cilantro); sashimi salad with big eye tuna, heirloom tomato, kaiware radish sprouts and garlic chips; foie gras inside yellowtail topped with truffle and gold flakes; and dessert of raspberry bread pudding with caramel gelato. Four sakes from Sushi Roku’s extensive menu were poured, each representing a different style of sake: Daiginjo/Kubota Hekijyu from Niigata, a super premium sake in which 50% or more of the rice has been polished away; Junmai Ginjo/Setsugetsu Bijin from Oita, 40% or more polished away; Junmai/Nihon Zakari from Hyogo, in which no brewer’s alcohol has been added in the process; and a sparkling blueberry sake which accompanied our dessert. The highlight of the event was the opportunity to be instructed by Chef Takeshita on the history of sushi and the art of sushi rolling and to be able to experience making a sushi roll firsthand. Chef informed us sushi means happy meal or delicious fish and was the original fast food long before McDonald’s penned the kid’s meal moniker. It was first served in mobile stalls in Edo (now Tokyo) in the 1830s. Sushi’s popularity in the US began in the 1980s, as healthy eating became more desirable to many Americans. Important definitions to remember are maki---roll; nigiri---slice of fish atop rice; and edomai sushi---fish sourced from Tokyo Bay.

The rice is the most important element, and Chef uses short grain Japanese premium rice, which he washes three to four times till water runs clear, and then soaks in water for 10-15 minutes before cooking in a rice cooker using 3 cups rice and water. When done, 6 oz of sushi vinegar is mixed into the rice. After mixing, the rice is covered and left to settle for 30 minutes.

Essential tools are makisu (bamboo rolling mat), nori (seaweed sheet), cutting board, sharp knife and water for wetting your hands so the rice doesn’t stick. Steps are to place a nori sheet on the cutting board with its rough side up; wet hands, take a softball size of sushi rice and spread on the sheet evenly; flip over and add ingredients; lift nori closest to you and tuck it into the other side; tighten with makisu; wet both sides of knife, cut into 6 pieces and plate. While Chef didn’t offer me a job, he did say I did well. I certainly enjoyed the fruits (or in this case fish) of my labor, but won’t be quitting my day job any time soon.

ConradGallagherOpensHisFirstVegasRestaurant,PoshburgerBistro

Internationally renowned Michelin-Star Chef Conrad Gallagher has opened PoshBurger Bistro at Charleston and Hualapai. Chef Gallagher has quite a resume. In addition to being the youngest to ever earn a Michelin Star (at age 25), he has worked in some of Manhattan’s top restaurants including The

Plaza Hotel, The Waldorf Astoria’s Peacock Alley and Le Cirque; won “Restaurant of the Year,” “Chef of the Year,” “Best Service and Wine List” and a number of other accolades including Condé Nast Traveler’s “Top 15 in the World”; and after owning and operating restaurants in Dublin and London, moved to Cape Town, South Africa, where he was the Group Executive Chef and Director of Restaurants for the Sun International Group.

PoshBurger accommodates 97 guests at communal-style bench seating suitable for large groups and interaction between guests. All of the menu items are made using organic fruits and vegetables and grass-fed, antibiotic-free meats. You can design your own burger, but I suggest you trust in the Chef’s masterpieces he’s created. I was very impressed with the organic lamb topped with guacamole, mint yogurt and olive tapenade; wild boar with white onion marmalade and poached pear; and turkey with chipotle aioli, Portobello mushroom and avocado. While all but the Kobe ($29) are priced from $16-$19, each patty is an inch and a half thick and more than enough to feed two. A specialty burger featuring elk, ostrich, salmon, duck and oxtail rotates daily. Dessert selections include Granny Smith apple cobbler, duck egg crème brûlée and warm chocolate fondant.PoshBurger is open daily for lunch and dinner and brunch is served on weekends. 9921 W. Charleston Blvd. #6 (702) 201-1408 www.poshburgerbistro.com

WHAT’SCOOKING?

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]

Cheers!SamuelMerrittandRussell

Gardner,SouthernWineand Spirits’newestadditionstoa rapidlyexpandingbeerprogram,areelevating LasVegas’scraftbeer scenetonewheights.

Photo by Danette Chappell www.amberlightcollective.com


CiceroneDuoElevatingtheLasVegasBeerSceneByBenBrown

“Cicerones. It’s nice to hear that plural.”Intriguing words from Russell Gardner and Samuel Merritt, Southern Wine and Spirits’ newest additions to a rapidly expanding beer program. Their mission is to expand the craft beer scene in Las Vegas, as well as educate restaurant and bar staff in areas such as selecting beers to carry, creating food pairings and giving customers the closest thing to a beer that reminds them of home.For those not yet in the know, think of a cicerone as the beer equivalent for a sommelier. Those seeking the title are required to pass a rigorous test that measures not just the tasting of beer, but mastery of the entire production process, from drafting all the way through serving. “Our belief and our impetus for getting Sam and Russell is to have the best trained salespeople in the beer business in Nevada and in the country,” said David Bart, Executive Vice President and General Manager for Southern Wine and Spirits. “This introduces our customers to beer

education on a level greater than they already know. This is what’s going to make the craft business better.”The cicerones couldn’t agree more. “Beer is awesome,” says Gardner, plain and simple. With a wardrobe that could land him in a movie and a mustache that puts the Monopoly guy to shame, the man is an icon of beer. He drinks from a gallon-sized glass as we talk [fear not, it was never close to full], handling it as he would an average pint. Born and raised in Las Vegas, Gardner’s most recent claim to fame is launching the award-winning beer program at Public House at The Venetian. “I want to drink better beer,” he says about his goals with Southern. “More places in town have to carry better beer. If it’s out there the community drinks better beer.”“Southern Wine and Spirits has been the Nevada craft and import distributor of choice through Larry Ruvo’s vision and under the leadership of Clyde Burney for many years. We enjoy best in class supplier partnerships with the finest brands in the world! Having highly regarded and respected experts such as Russell Gardner and Samuel Meritt join our team in this effort simply strengthens our capability to educate our employees, customers and consumers, while showcasing our world class portfolio,” added Kevin McCracken, Senior Vice President and General Manager Beer & Non-Alcoholic.“Everyone is happy to see the beer guy,” Merritt adds. Donning suit and tie, the beer consultant from New York and President of his company, Civilization of Beer, carries a warm, sincere persona. “You light up the room as the beer guy.” While Gardner and Merritt both hold the same title and share an unfaltering love for their drink, they come from very different backgrounds. These differences in experience and approach to the industry look to add a holistic perspective in Las Vegas’ efforts to integrate craft beer to a larger market.“Coming in as a consultant, I deal with the

on-premise operations,” said Merritt. He founded Civilization of Beer with the goal of ‘returning beer to its proper place at the American table.’ “I’m able to implement the things I’ve been doing with the last seven years of my company. Las Vegas deserves to be up there with San Diego and Chicago, where craft beer is all over. It’s very validating to make significant changes.”

Gardner’s focus immediately falls to bar and restaurant staff training, a critical element of his leadership at Public House. “People can come into your restaurant from across the country and ask for beers you don’t have in this area,” he begins. “You need to know those foreign beers to find something you do have that compares.”“You’re a teacher,” Gardner adds. “Teach your staff to do the same thing you do and the customers will learn to appreciate what a good beer is all about.” The gentlemen certainly have their work cut out for them. Because Southern reaches so many properties, an impressive number

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of establishments yearn to be ‘shown the light.’“We’re working with [bar and restaurant owners] to get them whatever they need and the best stuff they’re willing to carry,” begins Gardner. “It’s so easy for Budweiser to come in and offer a bunch of money to carry only their products. Their products are great and there’s certainly a place and time for them, but it takes someone to stand up and bring in a variety of beers for customers to appreciate.”The two come together on one central idea. “There are two types of beer drinkers. Those who drink for the feeling and those who drink for the experience,” says Merritt. “Anyone can pour a big brand name, but those who let their customers go outside the box will have people returning time and time again for that experience.”Bars, restaurants and their customers are excited to see their beer experience evolve. left to right: Samuel Merritt - Civilization of Beer President, Certified Cicerone®;

Clyde Burney - Southern Wine and Spirits Vice President of Beer & Trade Development; and Russell Gardner - Southern Wine and Spirits Director of Craft, Certified Cicerone®


TOP NEWSLas Vegas will host the United States Bowling

Congress championship bowling tournaments the next 12 years inside South Point’s new $30 million bowling tournament facility.

Nobu Hotel Restaurant and Lounge Caesars Palace made its official debut with CNN Travel naming it one of the Hottest New Hotels of 2013.

Sapphire’s gentlemen’s club has a new $8 million Day Club with a multi-level pool utopia and indoor/outdoor bar and restaurant offering food by Chef Kerry Simon.The Golden Nugget has opened a brand new

four-table baccarat pit with a small lounge and space for tableside dining. For the second year, The Venetian and The

Palazzo are hosting Carnevale, a celebration of the summer festivals of Italy, May 27 - Sept. 8. The D Las Vegas downtown has joined

Lexington by Vantage as a Lexington Legacy hotel.Ultimate Gaming, a majority-owned

subsidiary of Station Casinos LLC, has launched real money secure online poker at UltimatePoker.com. Henderson’s multi-million-dollar children’s

shoe company, pediped® footwear has opened its first store in a shopping center at Town Square.

The first Thursday of every month, The Act in The Shoppes at The Palazzo holds “The End of the World Party” to over-indulge.

SHOWBIZ NEWSJabbawockeez has opened its all-new

show “PRiSM” in their new 850-seat custom-built theater with a themed mural created by performance painter David Garibaldi at the entrance.TNA Impact Wrestling will bring two shows to

the Orleans Arena Saturday, June 29 that will air July 4 and 11 on Spike TV. Tribute artist Véronic DiCaire will bring her

new show “VÉRONIC Voices” co-produced by Celine Dion to the Jubilee! Theater at Bally’s June 20 to Aug. 31. Pioneering live tribute show “Legends in

Concert” hit a rare milestone making it only the third show to celebrate 30 years on the Strip. Golden Rainbow’s 27th Annual “Ribbon

of Life” fundraiser will be held at The Smith Center on June 30 at 1 p.m.Counting Crows and The Wallflowers will

stop at Mandalay Bay Beach Saturday, July 20 on their 22-city tour. Ringo Starr and his All Starr Band will end

a two-month Latin American tour with a stop at The Pearl inside the Palms Nov. 22 and 23. Rich Little has again extended his “Jimmy

Stewart & Friends” show at LVH through July 1. Trumpeter David Perrico and his 18-piece

band Pop Evolution are now at the Stratosphere every first and third Tuesday of the month at 10:30 p.m.

RESTAURANT NEWSJaponais will close and Japanese Chef

Masaharu Morimoto, star of Food Network’s Iron Chef America, will open Morimoto Las Vegas at The Mirage in 2014. Acclaimed French Chef Guy Savoy and Krug

Champagne have joined forces to offer the Krug Chef’s Table at Restaurant Guy Savoy inside Caesars Palace. Chef Rick Moonen’s new concept, Rx Boiler

Room, will open this month inside The Shoppes at Mandalay Place with a steampunk-inspired restaurant and lounge where his fine-dining concept rm upstairs existed.

The Morton Group opened its Mexican restaurant La Comida downtown behind Commonwealth on Sixth Street in what was formerly a laundry facility.

Central Michel Richard at Caesars Palace has opened an all-new Strip-side French garden-inspired patio for the outdoor dining season offering breakfast, lunch and dinner.SHe by Morton’s at The Shops at Crystals

has launched “Fabrik Fridays,” a weekly promotion showcasing three nighttime fashion shows on a 30-foot runway in the main dining room with live DJ sets and entertainers.The Pizza Lounge with sister properties in

Laguna Beach and Huntington Beach, Calif., has opened at Tivoli Village.

Ferraro’s Italian Restaurant & Wine Bar is now offering discounted late-night fine dining from 11 p.m. until 2 a.m.Fleming’s Prime Steakhouse & Wine Bar

has launched the Fleming’s WiNEPAD™, a custom app that helps navigate the restaurant’s wine list.PRESS, the Four Seasons’ indoor/outdoor

bar, is now open offering food and drink from morning until late night. A Schlotzsky’s sandwich shop, the first on the

Strip, has opened at Castle Walk Food Court inside the Excalibur.

Brett’sBY


By Ben Brown

Benjamin Brown is a food and travel journalist residing in Las

Vegas. He writes for Examiner.com as a local food critic, where his love

for exercise qualifies an appetite that borders on ‘Man vs. Food.’

Dining and adventuring around the world, Ben is also a contributor

for travel blog JohnnyJet.com and Amble Resorts LLC.

Le Cordon Bleu Student Realizes Dream with Todd English at Vegas Uncork’d

“I now know what Tom Brady felt like when he won his first Superbowl.”Crowning words from Todd Huelsman, winner of the Chase Sapphire Preferred Grill Challenge at the Vegas Uncork’d culinary celebration. Huelsman, 42, teamed up with Celebrity Chef Todd English in a competition that pitted kitchen talents in a Chopped!-meets-Iron Chef setup amidst a Saturday Bellagio ‘Block Party.’ In addition to working with one of the world’s greatest chefs and rising to the public spotlight, this Le Cordon Bleu student and loving father walked away with a $20,000 scholarship for his culinary training and travel.“This was everything that I have wanted my whole life…my time to shine,” said Huelsman, sweat glistening off his forehead, bright blue eyes venturing skyward. His hands were still shaking 30 minutes post-competition. So much anxiety and anticipation had built up leading up to this night; victory had yet to sink in and melt the worry away.“My passion is to cook…this is just the beginning,” Huelsman said. Little did anyone think he would ever become a chef. A year ago, the Ohio State alumnus and small business owner determined that his true life

calling was in the culinary arts. Despite having no background in the business, Huelsman was inspired to write a letter to Todd English, where he outlined his dreams of becoming an accomplished chef. He enrolled in Le Cordon Bleu shortly afterward. Several months later, he saw the Grill Challenge’s call for competitors, where a student would be selected to cook with Todd English himself. Awestruck, Huelsman applied. He was selected from a group of 60 to enter the competition, where ‘karma,’ he believes, paired him up with his mentor. When asked about receiving that letter, English remembers it clearly. “I get a lot of letters, but this one stands out,” he began. His tone was relaxed, sincere, his expression giving off a look of true empathy. “A lot of people hit a crossroads [in their careers], and one of the greatest things I get to do is help them as a chef.”“The moment I saw Todd English’s name in that [competition ad], I got goosebumps. This was a calling,” Huelsman said. Actually meeting English was a whole different experience. “The first thing I told him…win or lose, thank you for changing my life.”Before the competition, Huelsman recounts English giving him a ‘big bear hug.’ “We’re

winning this,” the Celebrity Chef told him.The duo achieved their claim in a heated competition, where the student-chef duos and master mixologists had 30 minutes to deliver food and drink based on four key ingredients. Side-by-side kitchen stations were set up amidst the block party booths in the Bellagio’s ‘hidden drive,’ where a large crowd gathered to watch the show unfold. Huelsman, English and Southern Wine and Spirits’ Francesco LaFranconi beat out the team of Yellowtail Executive Chef Akira Back, Le Cordon Bleu Student Andrew Merfalen and Tony ‘The Modern Mixologist’ Abou-Ganim. Judges included Bon Apetit Magazine Editor-In-Chief Adam Rapoport and Channel 8 personality Denise Valdez. Merfalen won a runner-up scholarship of $5,000.As for next steps, the Le Cordon Bleu star plans to finish his training and learn the pastry and baking side of the industry. Career-wise, he sees himself as becoming more of a restaurateur than an executive chef.“[Developing menus] requires years of training, which I don’t have,” he said, acknowledging his late entry into the business. “I want to be like Joe Bastianich. I look up to him in so many ways. The business side of the restaurant business is where I want to be.”The Grill Challenge highlighted the Bellagio ‘Block Party,’ an outdoor food and beverage spectacular that featured destinations such as Michael Mina, Julian Serrano’s Picasso, Jean George Vongerichten’s Prime Steakhouse, and of course English’s Olives and Back’s Yellowtail among many others. The Block Party was just one among a myriad of events at Vegas Uncork’d, a massive 4-day culinary festival that brings in nearly every celebrity chef from around the world. Nobody could savor this year’s Uncork’d like Huelsman, however. “I am blessed that I have an education, a business and a career, but [cooking] is where I am going to go,” he said. I’ve run a local business for 12 years. I love what I do, but the passion to cook, the smile on people’s faces when they eat my food, is priceless.”

Photos by Ben B

rown


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

A Personal Cooking Class with Chef Megan Romano of the Chocolate and Spice BakeryThere is something uniquely different about the Chocolate and Spice Bakery in Summerlin. The moment I walked in back in March, anxiously awaiting the cooking class I was about to embark on, I felt as though I was somewhere other than Las Vegas and your average bakery.It was as though I were transported to Paris, where eclectic furniture and pops of color filled the room. I was blown away to be quite honest. And more than anything, I was even more excited to see what Chef Megan Romano would be teaching me.Chef Romano opened the Chocolate and Spice Bakery last year and since then, her bakery has only continued to blossom and shine. From her hand crafted pastries to offering more than just dessert, Chef Romano is a genius in her own right.As the cooking class commenced, all the participants were led to the back kitchen where a personalized class was waiting for us. This was the first time I had ever attended a cooking class where I was getting such a personal and firsthand look at what chefs do in their kitchen and it set the scene and ambiance for the rest of the night. It was divine to say the least.The aromas from the kitchen were instantaneous the moment I took my seat and I knew that everything I was about to try before I tried it, was going to be delicious. On the scene to help out was Keris Kuwana, another chef at the Chocolate and Spice Bakery, whose knowledge of food is beyond me. The main dish of the evening was braised oxtail with wild mushroom risotto, which is Arborio rice. Because the rice takes so long and uses up a ton of liquid, the risotto had to be started first before the braised oxtail. To get the process started in advance, one must use a baking tray with parchment paper. You then take chicken stock and heat that in a saucepot. Risotto is really versatile, which is a major plus because you can add any kind of flavor you like or want to it. Crimini and button mushrooms were used in this dish, as were parsley, thyme, rosemary, onion, garlic, parmesan cheese, butter and white wine. Chefs Romano and Kuwana both explained the process of cooking risotto and how you should almost toast each piece of rice individually, and almost until it is done or al dente. You then cool it down and preheat it when you are ready to serve.The braised oxtail takes even longer to cook, three hours to be exact, and has to be seasoned with salt and pepper. You can pouch the oxtail in liquid and you have to brown it on all sides.

Next, Chef Romano explained how you pick off all the meat on the tail and cartilage and how you have to continue to brown the oxtail and make sure to get all the sides as well, because you are trying to deglaze and seal in all the liquids.

Once everything was completed, the smell of everything that Chef Romano and Chef Kuwana had created was absolutely divine. As I took my first bite of the braised oxtail with the wild mushroom risotto, I was floored. Every bite was better than the last and nothing overpowered the other, which allowed each individual flavor to pop and stand out on its own. I have eaten many foods in my lifetime, few of which have stood out and took my breath away. But this dish, by far, was quickly added to my top five best meals I have ever had in my life, and I took in every bite as if for the first time.

Bread pudding was handed out for dessert, which was also terriffic.

There is something so wonderfully lovely about Chef Romano and the Chocolate and Spice Bakery that she has created. Her talent and her genuine love of what she does is felt when you step in and see the beauty of what loving what you do embodies.

The Chocolate and Spice Bakery is open Monday-Saturday from 7 a.m.-7 p.m.

Photos by Kim

Trevino


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Father’s Day Sure Bets

P.J. Clarke’s New York Chophouse. That says it all, with six different cuts of steaks, including their hometown New York Strip. Try a great cocktail and a plate of cold oysters shucked fresh from the Raw Bar and Dads’ day will be a grand dining experience.

P.J. Clarke’s, a New York institution with over a century of history behind it, is located on the ground floor of the north end of the fabulous Forum Shops. With a century–old, hand–carved Phoenix Bar, vintage jukebox and photos of Vegas legends lining the walls, treat Dad to the best. 702-434-7900 www.pjclarkes.com

Strings, one of those old fashioned Italian eateries, where one can be totally comfortable, knowing a great meal is on the way, has new ownership. Jose De La Cruz wanted to try his hand at Italian. With Chef Marcello Ortega, who has been the staple for the last 18 years, the menu remains the same, tried and true. Start with Stuffed Mushrooms, filled with cheese and pesto with marinara sauce. The Portobella Ravioli and the Manicotti will fill Dad up. A large slice of Salmon filled with a light cream sauce with dill and capers, served with angel hair pasta and fresh vegetables will certainly fill the main course, and finish it off with a Chocolate Torte that one simply cannot pass up. The kitchen is open, to view the cooks hard at work. All the waiters are friendly and knowledgeable, having worked there for many years. 2222 E Tropicana Ave. 702-739-6400 www.stringsitaliancafe.com

Once Ruth’s Chris, now Kelly’s. Most of the staff is back at this famous location to say hello to old friends and new. The menu is full of rich and plentiful meats. The Roast Prime Rib of Beef along with some very famous steaks, with sides such as Irish White Cheddar Potatoes Au Gratin, the famous Creamed Spinach, or Truffled Cream Corn: every one’s mouth watering. There are ocean classics such as Sand Dabs, Colossal fresh Diver Sea Scallops, Lobster or Alaskan King Crab Legs or Free Range Chicken. Try some Ahi Tuna, Calamari or Steak Bites for appetizers, the Ultimate Wedge Salad, or the famous Kelly’s Throckmorton Salad, with everything you can imagine. The happy hour features 1/2 price on the appetizer menu at the bar; the drinks are generous and the parking is plentiful. Having three private dining rooms, one can host multiple parties at once. Conveniently located at 3900 Paradise Road. 702-791-7011 www.kellyslv.com.

For over 26 years, Ferraro’s Italian Restaurant has been a family owned and operated restaurant and has kept a high standard of quality food and service excellence. Through those years of operations, Ferraro’s is an icon and has received numerous awards. With owner Gino Ferraro at the helm, and Mimmo Ferraro manning the kitchen, Dad will enjoy the many Italian dishes with a flair, such as Osso Buco and Pasta E Fagioli. With over 480 seats, this is one of the premier late night eateries. 4480 Paradise Rd Ste 100 702-364-5300 www.ferraroslasvegas.com

And, after you take Dad out to dinner, my suggestions for the rest of the weekend: Legends in Concert at the Flamingo, 4 and 9:30 p.m, the oldest running show in Las Vegas and very family friendly; the marvelous Million Dollar Quartet at The Quad; Rock of Ages at The Venetian; X Burlesque at the Flamingo, at 10 p.m.; or maybe the Zipline on Fremont Street, or Mob Museum 1 block away. Dad will enjoy them all!

By Shelley Stepanek

P.J. CLARKE’S NEW YORK CHOPHOUSE

STRINGS-NOW THAT’S ITALIAN! KELLY’S FERRARO’S ITALIAN

RESTAURANT

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Let’s Get Together at BJ’s!Let’s Get Together at BJ’s!Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES®

Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers

CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT

CENTENNIAL | 702-851-8050 | SUMMERLIN | 702-853-2300 | HENDERSON | 702-473-2980

join us for HAPPY HOUR Mon.– Fri. 3–7PM | LATE NIGHT Sun.–Thurs. 10PM–CloseWWW.BJSRESTAURANTS.COM | “Wow – I love this place!”®

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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

Chef Matthew Silverman’s Years of Experience in and out of the Kitchen Benefits Restaurants

Having Problems

Chef Matthew Silverman is no stranger to the restaurant industry in Las Vegas. Currently he oversees the culinary direction of one of the leading restaurant groups shaping Las Vegas. He is Corporate Executive Chef for the Michael Corrigan Restaurant Group and provides the direction for the company’s restaurant line-up including: Vintner Grill, Vintner Grill Strip and the Roadrunner Restaurants. He is also the Executive Chef and Consulting Partner for the company’s advisory firm, Las Vegas Food & Beverage Service Advisors.

Recently this multi-talented chef has moved to the forefront of restaurant consultants with Las Vegas Food & Beverage Service Advisors and has an impressive ever-growing list of clients. Currently his clients include the Silverton Resort & Casino, Sugar Factory American Brasserie, Cabo Wabo and Chateau Nightclub. His consulting company has a long standing relationship with experience in fast casual to fine dining which covers all type of restaurants. Chef Matthew’s years of experience give him knowledge of mistakes and issues that most restaurant owners don’t know about or know how to fix. Having an experienced chef engaged in more than just kitchen operations but financial controls, marketing, purchasing and information systems and their coordination is invaluable to a restaurant that is having problems.

We sat down with this very talented Chef. In addition to consulting he has added some new touches to the wine/

cheese/charcuterie program at renowned Vintner Grill in Summerlin. Flights vary in price, depending on the selected wines, and are available every day. Each flight features four, 2-ounce glasses of wine served on a custom-made tray designed to guide the guest through the tasting experience. Frequently rotated, all the wines in the flights are selected from premium vineyards from the U.S. and around the world.

In addition to the new wine flights, this Summerlin favorite offers its renowned “50 under $50” wine menu, which includes domestic and international favorites priced under $50 a bottle. When it comes to cheese, Chef Matthew has long been known as an expert and active as a Chef Ambassador for the Wisconsin Artisan Cheese Council (selected 2008) and actually began to make and age his own artisan cheeses in 2010. As far as we know he is the only chef in Las Vegas that is doing that.

Vintner Grill has been a Summerlin icon since its inception and there is no doubt that Chef Matthew Silverman and his staff’s attention to detail will continue to attract locals and tourists alike for a very special experience that will not be forgotten.

TINY BUBBLES - $16

Blancs de Blancs, Brut, Imperial Palace, France NV

Gerard Bertrand “Cremant de Limoux” France ’10

Chandon, Brut Rosé, California, NV

Nicolas Feuillate, Brut, Champagne, Chouilly, France, NV

WINES FROM AROUND HERE - $14

Sauvignon Blanc, Justin Vineyards, Paso Robles, California ’11

Chardonnay, Davis Bynum, Russian River, Sonoma, California ’10

Cabernet Sauvignon, Michael Pozzan “Annabella,” Napa, California ‘10

Zinfandel, Seghesio Family, Sonoma County, Sonoma, California ’10

VINS DE FRANCE - $15 Grenache Blanc, Gerard Bertrand, France ’10 Chardonnay, Macon Lugny “La Carte,” Burgundy, France ’09 Grenache, Beaumirail, Vacqueyras, Rhone, France ’10 Cabernet Sauvignon, Chateau La Lande, Medoc, Bordeaux, France ’09

VINI D’ ITALIA - $13 Pinot Grigio, Sartori Family, Friuli-Venezia Giulia, Italy ’10 Falanghina, Terredora DiPaolo, Campania, Italy ’10Barbera d’Asti, Pico Maccario “Lavignone” Piedmont, Italy ‘09Nebbiolo, Damilano “Marghe” Barolo, Piedmont, Italy ’09

SOMMELIER SELECTIONS - $20 Vouvray, Chateau Moncontour, Loire Valley, France ’09 Pinot Noir, Rodney Strong, Russian River, Sonoma, California ’10Syrah, Zaca Mesa, Santa Ynez Valley, California ’08Tempranillo, Rioja Vega, Rioja, Spain ’09

The current wines that make up each flight include:


Hospitality Professionals Meet at Gordon Ramsay Pub & Grill

This was the third year that the Las Vegas Hospitality Association (LVHA), a nonprofit state association made up of more than 450 professional members and 240 businesses in the hospitality industry, held a celebrity chef event. Doing the honors at a special luncheon on Friday, May 10 was internationally-renowned Chef Gordon Ramsay who was in Las Vegas to present a custom dinner for the Vegas Uncork’d by Bon Appétit event.

For the sold-out LVHA event held at Gordon Ramsay Pub & Grill at Caesars Palace, Chef Jeremy Berlin demonstrated making the restaurant’s signature Beef Wellington. During the meal, Chef Ramsay went around the room and greeted all the guests and posed for a lot of photos.

For lunch, the menu featured Caesar Salad, a main course choice of Roasted Beef Wellington, Eggplant Wellington or Loup de Mer (Mediterranean Sea Bass), with heavenly Sticky Toffee Pudding for dessert. With more than 150 diners in attendance, the perfection of each meal was undeniable.

Chef Ramsay has become a star on shows such as Hell’s Kitchen, MasterChef and Kitchen Nightmares. He has opened restaurants across the globe including, most recently, three in Las Vegas: Gordon Ramsay Steak at Paris Las Vegas; Gordon Ramsay Pub & Grill at Caesars Palace; and Gordon Ramsay BurGR at Planet Hollywood Resort & Casino. Ramsay’s biography is Roasting in Hell’s Kitchen and he is a published author of a number of books, which were being sold that day.

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Major Products,aleadingmultinationalmanufacturerandsupplierofhighqualitystocks,sauces,gravies,marinadesandfruitbasesisacompanythatstrivestobecomeinvolvedinandenrichedbythecommunitiesitserves.NewtoSouthernNevada,MajorisgettinginvolvedrightfromthestartbylaunchingacharitablepartnershipwithThreeSquare,SouthernNevada’sonlyfoodbankprovidingfoodassistancetotheresidentsofLincoln,Nye,EsmeraldaandClarkcounties.

EachdollarthatreachesThreeSquarehastheabilitytoservethreemealswithintheorganization’smanyhungerreliefprograms,thatbenefitmorethan600ProgramPartnersincludingfoodpantries,soupkitchens,shelters,after-schoolprograms,seniorcitizensandmore.MajorProductswilldonate33centsofeachproductsoldinNevadatoThreeSquare,equalingonemealthatwillbenefitsomeoneinneed.Majorbelievesstronglythatnooneshouldgohungryin2013.

ForafreeproductdemonstrationormoreinformationonMajorProducts,pleasecall(702)-838-4698orvisit www.majorproducts.com

AQuintessentialRestaurantMarketingApp

PRODUCTSPOTLIGHT

ByBenBrown

Dave Gasparine, like many franchise owners, was sick of the complications that came with marketing his businesses. Frustration had swept over his peers, partners and 21 franchise team members: despite all the experience among them and all the marketing tools they tried, none had found a solution that actually worked.He turned problem into profit by creating Epoxy, a user-friendly smartphone app that merges restaurant marketing, customer loyalty and overall simplicity.

“Business is a bucket and customers are the water that fills it. So many tools focus on adding hoses, but ignore any leaks the bucket might have,” Gasparine begins. “Customer loyalty, the water already in the bucket, is the most important thing. Epoxy is the glue that holds the bucket together.”Speaking with a directed tone and a warm smile, Gasparine commands the presence of a driven entrepreneur. Holding an engineering degree and 10 years in the hotel industry, he develops his work to integrate his hospitality experience into the business world. The problem came with marketing. “When you’re a small business owner, managing marketing and PR is over your head,” Gasparine said. “The stress of adopting so many programs into a restaurant was…an extra business on its own. There are so many different concepts, but no way to combine them all into one.” Every restaurant owner he talked to was going through the same pains. “It added up to the marketing companies enjoying all the benefits and the owners gaining nothing,” he said.Each marketing campaign held great potential, but shortcomings within each one led to failure. Gasparine created Epoxy to combine the best of every major restaurant marketing service. The tagline is spreading quickly: “All stuck together in one app.”

“Our vision for businesses is to create a system that owners can adopt with ease to alleviate the headaches of running a restaurant,” Gasparine said. “And for users, we’ve created a marketing platform that customers actually enjoy using and will recommend to others.”The way Epoxy works is simple, providing simultaneous mutual benefit to restaurant owners and their customers. When a restaurant signs up, they offer an initial discount for customers, as well as a digital punch card as a loyalty incentive [i.e. buy 9 sandwiches and the 10th one is free]. The restaurant in turn receives a QR code [the scannable squares for smartphones], whereby customers claim deals and ‘punch’ their digital cards.Customers find restaurants on Epoxy’s search engine, neatly organized by category, location and service among other options. Restaurants each have their own page, containing essential information such as address, menu, phone number and pin, which owners can customize for exact location [i.e. exactly where you are in a shopping mall or busy intersection]. Once users pull up a discount, Epoxy turns the phone into a scanner, which scans the restaurant’s QR code onsite. The roles are reversed intentionally: by holding onto one QR code, restaurants ensure that discounts can’t be duplicated or sent to non-users. The process takes about 20 seconds per customer. Epoxy’s design team comes from Apple and Fandango, and built the app with business owners’ need for ease in mind. Epoxy promotes restaurants through an enhanced word-of-mouth process. Users can send discount offers to friends. If those friends use the discount, the person who sent it receives an extra punch on their digital punch card. “It works out for everyone,” Gasparine said. “Customers get great deals and incentive to return, restaurants gain loyal customers, and Epoxy reaches more users, all through the same process.”For restaurant owners, one of the app’s most profound benefits is its data tracking. Every time a user sends or claims a deal, the data goes right to the restaurant. Owners can see how many customers have claimed deals, how often they return, how many times customers recommended the restaurant to others, and the frequency in which those recommendations turned into paying customer visits.Epoxy is free for users and $50/month for businesses to sign up, no contract necessary. “Printing costs for paper punch cards alone is more than $50,” Gasparine said. “Text services run more than $200 a month. This is going to save businesses a lot of money and even more headaches.”Epoxy is certainly headed in the right direction. Since its launch, the app now has more than 13,000 users and features some 45 businesses…and counting.For more info about Epoxy, visit www.epoxyapp.com.

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

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

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LOCALLY IN LAS VEGASAlDentes’Provisionsisawholesaledistributorofexceptionalqualitydriedspicesandspecialtyfoodstothefinesthotelsand restaurants in Las Vegas and surrounding areas. AlDentes’Provisionsisownedandoperatedbyaformerchefwith over 20 years of experience. Wherever he workedaround thecountry hewas never satisfiedwith thedriedspices available to him so he started his own companywherewecontrolallaspectsofpurchasing,packinganddistribution.Wepackourspicestobesoldanddistributednot warehoused for years. We believe this enables us toprovide the finest and freshest product available to thefoodserviceindustry.Wetakegreatprideinourcompany,ourcommitment tocustomer serviceand in theproductswesell:

•CustompackedHerbsandSpices•CustomSpiceBlends•Privatelabeling

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

Online Retail Store: www.cookinginlasvegas.com

Coming Soon

THE SPICE OUTLETretail store


EVENTSJUNEOngoing In June - Every Saturday Fresh 52 Farmers Market www.fresh52.com June 1 3rd Annual Brews & Blues Festival http://www.springspreserve.orgJune 7-9 World Tea Expo www.worldteaexpo.comJune 7-9 Healthy Beverage Expo http://healthybeverageexpo.com June 8 Big Dogs Brewhouse “Brew School” www.bigdogsbrews.com/brewschool June 9 ACF Chefs Chef Of The Year Awards Dinner www.acfchefslasvegas.org June 18-20 Licensing Expo 2013 http://www.licensingexpo.com June 12 Las Vegas Chamber Of Commerce Business Expo 2013 http://www.lvchamber.com June 20 Laughlin Chefs Food Fest www.laughlinchamber.com

June 21-22 The Great Eldorado BBQ, Brews And Blues Festival Reno www.eldoradoreno.com/reno-entertainment/great-eldorado-bbq-brews-and-blues-festival

July July 9-11 World Expo www.emsworldexpo.com July 13-16 IFT-Institute of Food Technologists-Annual Meeting & Food Expo Chicago www.am-fe.ift.org/cms July 19 Sin City Beer Festival www.sincitybeerfestival.com July 21-25 ACF Chef’s National Convention www.acfchefs.org July 27 Big Dog’s Summer Beer Fest www.bigdogsbrews.comJuly 28-August 1 SF Chefs Festival San Francisco www.sfchefsfoodwine.comTo 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 702-436-7600

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 25 www.bjsrestaurants.com 702-851-8050

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

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

Jay’s Sharpening page 5 www.jayssharpening.com 702-645-0049

JCCNV page 5 www.jccnevada.com 702-428-0555

Keep Memory Alive page 32 Event Center www.keepmemoryalive.org/eventcenter 702-263-9797

Las Vegas Dining Tours page 2 www.lvfnb.com/diningtours 702-812-0346

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

Stem Locks page 11 www.stemlocks.com

Three Square page 21 www.threesquare.org 702-644-3663

White Soy Sauce page 25 www.whitesoysaucefood.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

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KEEP MEMORY ALIVE

EVENT CENTER

KEEP MEMORY ALIVE EVENT CENTER

KEEP MEMORY ALIVEEVENT CENTER

awe-inspiring, by frank gehry.The Keep Memory Alive Event Center

in beaut i fu l Symphony Park i s the

cornerstone of a reimagined downtown

Las Vegas, where neon and cliché give way

to a ribbon of steel and glass that comes

to life under the desert sky. This one-of-a-

kind Frank Gehry-designed space can be

tailored to your individual event: corporate

or personal, meetings or celebrations.

These are the t imes to remember.

This i s Las Vegas , by Frank Gehry.

702.263.9797

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KEEPMEMORYALIVE.ORG/EVENTCENTER

888 W. BONNEVILLE AVE. LAS VEGAS, NV 89106

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