shares the secret behind the success of aviation gin · and electrifying the previously sleepy gin...

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October 2019 I The Las Vegas Food & Beverage Professional 3www.lvfnbpro.com

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CONTENTS AND COMMENTSFROM THE PUBLISHER

MIKE FRYER

October 2019

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WELCOME TO THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL OCTOBER ISSUE!

OUR COVER THIS MONTH IS DEDICATED TO RYAN REYNOLDS who shares his passion for Aviation Gin with a rare glimpse at the actor’s serious side in an interview with Ben Brown. Aviation Gin has grown rapidly in recent months, emerging as a category leader and electrifying the previously sleepy gin space with viral marketing and innovative messaging. The catalyst, unsurprisingly, was the brand’s acquisition by actor Ryan Reynolds in February, 2018. Ryan Reynolds also tells us, “All I know is Aviation American Gin has written about a third of the jokes in Deadpool.”

SPIRITS CONFIDENTIAL BY MAX SOLANO CONTINUES WITH HIS VISIT TO LONDON IN PART 2 OF 4 as Max continues where we he left off last month, as he begins a countdown of the top 15 cocktail menus of the venues he visited during his whirlwind three-day London cocktail experience.

IN TWINKLE TOAST CHRISTINE AND ERIN INTERVIEW JESSE KATZ OF APERTURE WINES, one of the wine industry’s most influential young winemakers. Not only has Katz been named one of Wine Enthusiast’s 40 Under 40 Tastemakers, he was also the first winemaker on the Forbes 30 Under 30 list. From the winemaking team of Screaming Eagle Winery to becoming the youngest-hired head winemaker in the United States at Lancaster Estate to the creation of his own wines under the labels of Aperture and Devil Proof, Katz continues to forge a path that is fearlessly focused and dedicated to his craft.

DISHING IT BY SK DELPH REPORTS ON TWO EVENTS SHE RECENTLY COVERED: Sake To Me at Kumi Restaurant and Bite of Vegas. Sk tells us, “Few experiences can match ‘Sake To Me’ presented every Friday evening featuring an exclusive secret menu developed by Michelin-Star Chef Akira Back. The Bite of Vegas food and music festival was a cozy kickback with people lounging on blankets savoring bites from some of the best eateries Vegas has to offer while enjoying the heady music in the air.”

CHEERS & KOMPAI! MIKE FRYER SR. EDITOR/PUBLISHER

Page 4Hot off the Grill!

Page 5Front & Back of the HouseA Paragon of Everything Hospitality

Page 6 What’s Cooking

Page 7 Spirits Confidential with Max Solano London: At Top of the Cocktail WorldPart 2 of 4

Page 8Brett’s Vegas View

Page 10The Bottom Line Design Insights from Michael Benson

Page 11Human Resources Insights The Purpose and Value of Chain of Command

Page 12What’s Brewing

Page 14Twinkle Toast Aperture Wines: Fearlessly Focused

Page 15Chef SpotlightJohn Simmons

Page 16COVER FEATURE Ryan Reynolds Shares His Passion for Aviation Gin – A Rare Glimpse at the Actor’s Serious Side

Page 18Dishing It with Sk Delph

Page 19UNLV Epicurean Society

Page 20Mama Rabbit

Page 21The Restaurant Expert 5 Fatal–Yet Avoidable – Service Errors

Page 22 Craft Beer Takes Center Stage at 2019 NBWA Convention & Trade Show

Page 24 USBG Las Vegas

Page 25Best of the Best

Page 26May I Recommend... Michael’s Gourmet Room

Page 27Chef Talk The Octopus Experience

Page 28Product Review

Page 29Nevada Restaurant AssociationMeat Alternatives May Not Just Be a Trend

0Events

Ad Index

4 The Las Vegas Food & Beverage Professional I October 2019 www.lvfnbpro.com

Juanita AielloCreative [email protected]

Bob BarnesEditorial [email protected]

Adam RainsBeverage [email protected]

Mike Fryer Sr. Editor/Publisher

Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

For any questions or comments please email [email protected]

Juanita FryerAssistant To Sr. EditorACF Chefs Liasion/[email protected]

The Las Vegas Food & Beverage Professional

@lvfnb

The Las Vegas Food & Beverage Professional7442 Grizzly Giant Street

Las Vegas, NV 89139www.lvfnbpro.com

Journalist Wine Talk

Alice Swift

JournalistThe Bottom Line

Ben Brown

Accounting ManagerMichelle San Juan

Journalist Brett’s Vegas View

Jackie Brett

Journalist Best of the Best

Shelley Stepanek

Journalist UNLV Epicurean Society

Savannah Reeves

Journalist May I Recommend...

Blake Myers

JournalistThe Restaurant Expert

David Scott Peters

Journalist USBG Las Vegas

Terry Clark

Journalist Front & Back of the House

Gael Hees

PhotographerAudrey Dempsey

Journalist Chef Talk

Allen Asch

Journalist Don Chareunsy

Journalist Dishing ItSk Delph

JournalistSpirits Confidential

Max Solano

PhotographerBill Bokelmann

JournalistPat Evans

PhotographerJoe Urcioli

Journalists Twinkle Toast

Erin Cooper & Christine Vanover

Journalists Elaine and Scott Harris

Journalist HR Insights

Linda Bernstein

CONTRIBUTING STAFF

Advertising [email protected] [email protected]

Article Submissions/Suggestions [email protected] Relase Submissions [email protected]

Calendar Submissions [email protected] Information [email protected]

HOT OFF THE GRILL! We attended the grand opening of the SkyPod Observation Deck on the 108th floor of The STRAT, and were delighted to enjoy culinary offerings of 108 Eats by James Trees and to catch up with the talented chef, who graciously posed with Editorial Director Bob Barnes and his wife Lally. We give high marks to the views, thrill rides and great eats, including Chef’s house-made ice cream in delectable flavors such as blueberry cheesecake and ricotta cheese.

Pole Position Raceway hosted a meet and greet with NHL Golden Knights star Ryan Reaves (aka “The Enforcer”), an event for those who love racing, hockey and beer. During the event we enjoyed indoor karting followed by tastes of Reaves’ 7FIVE Brewing Training Day Golden Ale, a brew he crafted with Able Baker and launched earlier this year.

Our Journalist Sk Delph was at O’Sheas Casino at The LINQ as it rang in its 30th year with a grand birthday bash with live music by Darby O’Gill. Guests were greeted with a green carpet entrance and toast led by Brian “Lucky” Thomas. Thank you O’Sheas for a great 30 years and here’s to looking forward to many more!


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A Paragon of Everything Hospitality

I’ve known about Fred Harvey for many years and always thought of him as a marketing guy, promoting “the West” to tourists in the late 1800s and early 1900s. This impression was furthered by an exhibit at the Heard Museum in Phoenix featuring his company’s art and promotional materials for western attractions and hotels. But I’m learning that’s not even half of the story!I’m currently reading, Appetite for America by Stephen Fried. It is a 515-page tome that I highly recommend. It recounts several stories: Fred Harvey’s life; the business that carried his name long after his death; and perhaps most importantly, it is the story of hospitality in the United States. Fred Harvey came to America in 1853 at the age of 17 with two pounds in his pocket. Within days of his arrival, he had a job at Smith & McNell’s, a cafe turned full-service restaurant located at the edge of the Washington Street Market in New York. Harvey was a "pot walloper” or dishwasher (a term I think we should all embrace). It was here that his culinary training began.Harvey quickly moved into management, owned and lost restaurants, lost money to a partner who joined the secessionist army taking everything they had ($1,300 or approximately $32,774 in today’s economy), and continued to move forward. He married, lost two sons and his first wife, remarried and had several daughters and sons. It was his oldest son, Ford, who carried the family business into the 20th century.Gaunt and always sickly from a dangerous run with typhoid fever, Harvey was a powerhouse of determination. Sometimes working two or three jobs at a time, he was catching the attention of his supervisors and members of

the community. He was a good salesman, of everything from newspaper ads, to train tickets, to river boat shipping services, and was apparently fearless when negotiating business arrangements.At the time of his death in 1901, Harvey was managing hotels and restaurants for the Atchinson, Topeka and Santa Fe Railroad all over the west. He was even providing meals on the trains themselves.There are many different management styles, and Fred Harvey certainly had unique ideas about how to run grow and run a restaurant. Perhaps these tips will help you make management decisions in the future.Imagine that in many of your restaurants, guests arrive in great hoards all at one time, and have exactly 30 minutes to eat, stretch their legs, and be back on the train. In many of his locations, Harvey faced this several times a day, sometimes in the wee hours of the morning or evening. Every aspect of service was oriented toward saving even fractions of minutes for the guests. As an example, while taking orders, waitresses arranged the cups and saucers on the table so that other staff members knew without asking what each guest wanted to drink and could seamlessly serve the desired beverage.Fred Harvey did not allow for any deviation from the strict rules of service and decorum for his employees. If he felt someone had behaved in error, he would march through the dining room, grab the tablecloth and throw all of the dishes, cutlery and glasses into the air, letting them rain down and break on the floor. The offending employee was always in attendance for such a spectacle. But for Harvey, the experience let the employee know that the error was noticed. The error was

absolutely unacceptable. And, it would not be tolerated again. Without a word, he would turn and leave the room.On one occasion, Harvey was dining in the Montezuma Hotel in Las Vegas, New Mexico. It was a property he managed and he was enjoying the impeccable service and food. Hearing gun shots, he found a group of cowboys shooting up Indian relics in the billiard hall. He told them in no uncertain terms that guns were not allowed, only gentlemen were allowed on the premises, and if they didn’t behave they could never come back again. The event ended with the cowboys having drinks and a midnight breakfast as Harvey’s guests, complete with a fresh cup of Harvey’s fresh, black coffee.Speaking of coffee. Harvey thought the weak, acid swill served in most restaurants, and on the trains, wasn’t real coffee. He had coffee freshly roasted for all of his restaurants and made a great showing when the staff cleaned out the urns every two hours to ensure that it was as fresh as promised.Upon his death, William Allen White, a columnist for the Emporia Gazette wrote, “Men who have eaten at Fred Harvey’s eating houses have come home and insisted on having their meats broiled, not fried; their roasts roasted, not boiled; their potatoes decently cooked and their biscuits light.” He went on to say that “Fred Harvey was a greater man than if he had been elected to something.” Appetite for America is a wonderful romp through history, hospitality, and the importance of our nation’s railroads. Still reading, only on page 205…

By Gael HeesGael Hees is a Las Vegas freelancer,

specializing in written, graphic and audiovisual communications. She has written for national

publications and has won numerous awards for tourism-related printed materials and videos, is accredited in public relations by the Public

Relations Society of America and is a certified hospitality educator. [email protected]

Front & Back of the House

Fred Harvey was famous for hiring young, single women to work in all of his restaurants, including those in remote places. It is said that these women did much to tame the west, bringing a bit of gentility to the lawless reaches of the railroad.


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The Barrymore Exudes Old School Vegas Class and CharmThe Barrymore, a Gen3 restaurant situated in the Royal Resort on Convention Center Dr. just a short jaunt from the Strip, opened in 2012, and continues to offer an “old school Vegas steakhouse” vibe. The name is a throwback to the Barrymores’ Steak & Seafood, which was located at the old MGM Grand (now Bally’s) back in the 1970s. The décor features a floor-to-ceiling wine display and a ceiling composed of film reels, which gives a nod to the movie-themed hotel its namesake was housed in. Adding to the old school atmosphere are plush booths, dark wood tables and abstract black and white paintings depicting Charlie Chaplin, James Dean, Frank Sinatra and Bugsy Siegel. The restaurant has the luxury of having a team of professionals that includes three sommeliers: GM/Sommelier Brian Duffy, Manager/Sommelier Bernard Erpicum and Manager/Sommelier Heidi Cole. Born and raised in Belgium, Erpicum, has an illustrious background and was first brought to the US by none other than Wolfgang Puck. He, Duffy and Cole combine their expertise in curating the restaurant’s quite extensive collection of 550 wines, 50 of which are priced at $50 or less a bottle. (To see our interview feature on Erpicum, visit https://issuu.com/lvfnb/docs/october_2014 and turn to page 10.)

Chef de Cuisine Leonardo Barrera has been with Gen3 Hospitality for two years and has some impressive credentials, having interned under Craig Hopson at Le Cirque in NYC and his resume also includes time spent in the kitchen of The Butcher, Baker & Cappuccino Maker Cafe (BBCM) in West Hollywood. Speaking of why he likes working at The Barrymore he says, “I have the freedom to cook my heart’s desire and to design the menu with my team.”Lead Bartender Ingrid Lynch maintains a list of specialty cocktails such as The Barrymore with Gentleman Jack, Solerno Blood Orange Liqueur, orange bitters, Cocchi Vermouth di Torino, orange marmalade and orange zest; and more than 100 whiskeys from Kentucky, Ireland, Canada, Japan and Scotland including the 10-year Basil Hayden and Wild Turkey Decades I enjoyed.During our visit we enjoyed ahi crudo with citrus vinaigrette, cauliflower au gratin with mascarpone/tallego sauce, Brussells sprouts with candied pecan and mustard dressing, and the main event: steaks including 18-oz 28-day dry aged bone-in ribeye, 16-oz KC striploin and 8-oz 21-day wet aged filet mignon, all of which can be enhanced with add-ons of foie gras, lobster, shrimp, crab, bone marrow, bleu cheese, mushroom or roasted onion. Worth saving room for is the Chizu: yuzu scented

Japanese cheesecake, crispy meringue, blueberry-lavender sorbet, strawberry-shochu gelée and candied violets; and triple play composed of house-made vanilla, cinnamon dulce de leche and pb&j ice creams on a banana split, banana bread, pineapple, strawberries, peanut palmiers, chocolate sauce and Chantilly cream. Of interest to our readers should be the Industry Mondays, which offers 50% off all food items (must show SNHD card or employment ID); Local Wednesdays (local ID required) with 50% off all wines, including the 50 under $50 wine selection; and the daily social hour from 5-7 in the bar, lounge and patio with an assortment of small plates for $4-$9, $2 beers, $5 well cocktails, glasses of wine from $5-6 and bottles and carafes from $20-$25. The Barrymore is also one of the few dining establishments to offer live music, with the stylings of Laura Shaffer on Fridays, Philena Carter on Saturdays and Nieve Malandra on Sundays, performing in the bar/lounge (but can also easily be heard in the dining room).The Barrymore is open Sun.-Thu. 5-10 p.m. and 5-11 p.m. Fri.-Sat.Royal Resort, 99 Convention Center Dr. 702-407-5303 https://barrymorelv.com

By Bob BarnesBob 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 Cooking


By Max A. SolanoMax Solano is a principal mixologist

at Southern Glazer’s Wine & Spirits of Nevada and is considered one of the

most respected and premier authorities in the West Coast on all matters whisky. He also serves as a Spirits Judge at the coveted New York World Wine & Spirits

Competition, International Whisky Competition and world-renowned San Francisco World Spirits Competition.

London: At Top of the Cocktail WorldPart 2 of 4

SPIRITS CONFIDENTIAL with Max Solano

As we continue where we left off from last month’s Part 1 of our whirlwind three-day London cocktail experience, I discussed some of the key takeaways and differences between what potentially gives London bars the edge, let’s say, over bars here in the US. I also expressed my desire of transparency to anyone who typically puts out articles or lists that are “Best of..” because a) these lists are always subjective and b) it is almost never made clear what the judging criteria is. Rest assured, that’s not the case here. Just before we begin our countdown, I want to highly emphasize that even if you took our five lowest ranking bars on our list, they would arguably still be Las Vegas’ top cocktail destinations. The scoring system we devised had to be unbiased across the board as categories such as ambience, location, food quality and offerings, music selection, décor, etc. could very easily sway the overall experience and were not taken into consideration. For example, a high-volume dive bar may not be scored in the same manner as perhaps a five-star hotel with an elegant lobby bar.Our intent and focus were solely on the cocktail menus and cocktail offerings so specific categories we scored each venue on were: depth of the cocktail menu’s unique offerings, cocktail menu design and creativity, overall cocktail menu depth, cocktail presentation, cocktail translation (description ties to cocktail flavors and theme), cocktail balance & quality, cocktail value & lastly, level of difficulty & time of execution. Each of these categories had a specific scoring range attached to it and the three of us on our own time carefully evaluated and scored each venue. Once done, we got together, tallied our scores and discussed the results! So, without further ado, let the countdown commence.

15. Black Rock - Highly recommended to us by several local bartenders, this is an exceptional treat, especially if one is a whisky aficionado. Highs: Boasting over 400 whiskies, three large curio cabinets display these fine and diverse whiskies with specific flavor descriptors for each cabinet in this cellar bar. Cocktails and most drams were priced exceptionally well. And, the coolest part… Each table had its own water tap!Lows: Very basic cocktail menu with a just a handful of signature selections and highballs. Although the cocktails were well executed and priced well, they were very pedestrian, as was the one-page menu.

14. Lyaness - Formerly known as Dandelyan, which was named World’s Best Cocktail Bar in 2017 at Tales of the Cocktail, as well as a slew of other accolades in 2018 before closing and reforming its newest identity.Highs: Deep List of unique cocktail offerings and intrinsic ingredients.Lows: Very underwhelming cocktails on several levels including balance, complexity and overall delivery. They are attempting to be far too avant-garde by listing ingredients such as “King Monkey nut” and not having any relevance or translation in the cocktails. From a cocktail perspective, it was disappointing.

13. Duke’s Martini Bar - If you’re a fan of a classic martini or contemporary riffs, this spot is not to be missed!Highs: Impressive tableside service with a beautifully loaded martini cart that is used to create every featured libation on the menu. Also, value is very good!Lows: Of course, all of the featured tipples are spirits-forward and obviously do not offer many lower ABV options.

12. Elementary - Very recently opened in 2019 by friends Alex Kratena and Monica Berg, Elementary is one of the two bars that comprise Tayer & Elementary.Highs: Basic, done very well! Delicious seasonal cocktails and frozen options on tap.Lows: Perhaps a little too basic. And, the offerings are fairly limited just to distinguish itself from their second, more intricate bar, Tayer.

11. Callooh Callay - Dive bar meets speakeasy! This trendy venue boasts a main bar and another bar tucked away in a more quiet lounge setting along with a hefty cocktail menu (more, like catalog)! Since 2008, Callooh Callay has gobbled up some great accolades including World’s Best Cocktail menu in 2012, World’s Best International High-Volume Bar by Tales of the Cocktail, as well as several times named in Drink’s International World’s 50 Best Bars.Highs: This abundant cocktail list has offerings for everyone and very well priced! The menu is a vast compilation of cocktail inspirations since 2008, which explains why such depth! Lows: Beware, there are a lot of options and may take some time to navigate through the entire list, and I believe some of the cocktails even rotate out. Cocktails are very solid, but based on their volume, do not expect anything over the top.That’s it, for now, ladies and gentlemen! Next month, the countdown carries on as we get closer to number one with numbers 10-6. Stay tuned … Til then, chaps!~ Cheerio!

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ENTERTAINMENT

Little Big Town released their ninth studio album “Nightfall” and announced the group will visit The Colosseum at Caesars Palace Sunday, April 26, 2020. Van Halen’s David Lee Roth will start 2020 off with a residency at House of Blues at Mandalay Bay on Jan. 8, 10 and 11 with more dates in March.The Nitro Comedy Tour, starring comedians Catfish Cooley and Andrew Conn and featuring DJ Slim McGraw, will headline Jubilee Theater at Bally’s on Friday-Saturday, Oct. 11-12. Christina Aguilera announced 10 additional dates through March 2020 at Zappos Theater at Planet Hollywood. Legendary NFL star Terry Bradshaw is bringing his musical, comedy and storytelling production back to the Atrium Showroom at the Luxor for three Tuesday nights, Oct. 1, 22 and 29. Spiegelworld’s “Atomic Saloon Show” opened at the Atomic Saloon inside Grand Canal Shoppes at The Venetian Resort with saloon owner Boozy Skunkton and a colorful troupe of international entertainers.“Blanc de Blanc,” an adult variety act production, opened at the Sahara in a remodeled tiered French cabaret showroom.Rob Lowe will return with an additional “Stories I Only Tell My Friends: LIVE!” tour stop at Criss Angel Theater in Planet Hollywood Saturday, Feb. 15, 2020. “RuPaul’s Drag Race Live!” will open a residency in January 2020 at the Flamingo with seven famous drag queens featured from a rotating cast.America’s Got Talent finalist Vicki Barbolak, known for her “trailer trash” branding, is appearing Tuesday-nights through Nov. 12 at Jimmy Kimmel’s Comedy Club at The LINQ Promenade. The Comedy Works opened at the Plaza bringing nationally acclaimed stand-up comedians and rising talent to the hotel’s classic showroom weekly Thursday-Sunday.

The Colosseum at Caesars Palace unveiled its significant technical and design upgrades including the venue’s new general admission main floor capability, and ability for flexible configurations through the city’s only automated lift seating system. Donny and Marie Osmond will end their 11-year residency at the Flamingo Saturday, Nov. 16. Muddfest featuring Puddle of Mudd, Saliva, Trapt, Saving Abel and Tantric will appear at the 3rd Street Stage at the Fremont Street Experience as part of the free Downtown Rocks concert series Saturday, Oct. 19.The family-friendly hit “Potted Potter: The Unauthorized Harry Potter Experience–A Parody by Dan and Jeff” at the Windows Showroom at Bally’s will continue through Jan. 5, 2020.

DININGThe Taste of Downtown-Epicurean Event, sponsored by the Nevada Restaurant Association returns to the Plaza poolside Thursday, Oct. 10. Pizzeria sixth+mill opened its second location serving lunch and dinner at Grand Canal Shoppes inside The Venetian joining sister outlet Factory Kitchen.

Family-owned Bok Bok Chicken has four Las Vegas locations with a fifth and largest outlet opening this fall at Town Square and two places opening in Santa Fe and Texas Stations.Spanish artist Okuda San Miguel partnered with Mama Rabbit Bar at Park MGM to create “Mother Natura”–the country’s first sculptural slot machines and mural inspired by the legend of Mayahuel, Mexican goddess of agave and fertility. Hofbräuhaus is holding its annual local showbiz celebrity keg tapping events every Friday and Saturday through Oct. 26 and offering daily specials through Oktoberfest ending Thursday, Oct. 31.Approachable classic Italian eatery Terra Rossa opened inside Red Rock Resort for dinner and weekend brunch with an open kitchen, outdoor patio, dedicated wine room and full bar.

Smoked Burgers & BBQ at The Forum Shops at Caesars Palace started “Liquid Courage Karaoke” nights, which are twice weekly, Tuesday and Friday, sing-offs on the open-air Stripside patio.

Pinkbox Doughnuts opened its colorful third store at 9435 W. Tropicana Avenue, the first to sell branded items.Caked Las Vegas owned and operated by Ricardo Gudino, who was featured on the Food Network’s Cupcake Championships, opened in Summerlin. Freed’s Bakery, the subject of Food Network’s, Vegas Cakes, will open its third Freed’s Dessert Shop, the company’s new boutique patisserie concept, in October in Summerlin. Classically European La Belle Terre Bakery & Café at the edge of The Lakes in Las Vegas is newly-renovated and under new ownership.

ABOUT TOWNOYO Hotels & Homes, the world’s fastest-growing hotel chain, is partnering with Highgate to create the company’s first Las Vegas flagship property by taking over Hooters Casino Hotel on Tropicana and undergoing a transformation.The Plaza downtown debuted new Luxe guest rooms and suites on the North Tower’s top floors featuring redesigned floor plans with high-end décor, technology and energy efficiency upgrades as part of the resort’s $15 million renovation. Former SLS is again operating under the resort’s original, iconic brand name–Sahara Las Vegas. Alex Meruelo purchased the property last year and has been transforming the resort with a $150 million major resort overhaul. Discovery Children’s Museum partnered with Zappos and its resident artist, Miguel Hernandez, to create a hand-painted mural for the new creative exhibit, DISCOVERY Lab. The best SOULCALIBUR VI Players in the world will converge at the HyperX Esports Arena inside the Luxor on Nov. 2 to battle for prizes and honor in the new esports tournament. Madame Tussauds Las Vegas revealed a new figure paying tribute to the late Princess of R&B, Aaliyah with her “Try Again” music video look.The annual Las Vegas Book Festival, the largest literary event in Nevada, will be held Saturday, Oct. 19, at the Historic Fifth Street School and is free for the public.

Brett’s By Jackie BrettJackie is a freelance public

relations specialist and writer specializing in the Las Vegas

entertainment and travel scene. Her writings have

appeared in magazines and newspapers nationwide and

on numerous websites. Email: [email protected]

•Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants

•Owned and operated by a former chef with over 20 years of experience

•Custom packed Herbs and Spices

•Custom Spice Blends

•Private labeling

•Now Certified Kosher


By Ben Brown

Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned

writer and consultant, Ben works with Fortune 500 companies and mom & pop shops alike in Marketing,

Analytics, Consumer Insights, PR and Business Development. Contact Ben at [email protected] or

follow him @Foodie_Biz.

Restaurant design, construction, equipment procurement and installation are a complicated ecosystem that involves a lot of time and up-front costs. It’s important for restaurateurs to not just complete the journey through these requirements, but to dedicate proper care and attention to each step as it pertains to their specific business needs. Whether starting from scratch or remodeling, the process is rarely done right alone. No matter how small the business, getting the right people onboard will make or break a restaurant’s success. Michael Benson founded Southern California Restaurant Design Group with these ideals in mind. With nearly 30 years of restaurant design and product manufacturing experience, Mr. Benson has worked with clients including Habit Burger, Café Rio, Steak ‘n Shake and Urban Plates, as well as a myriad of independent and chef-driven restaurant concepts spanning the development spectrum. Benson shared some of his methodologies, as well as tips for restaurateurs looking to build or remodel their establishments.First, how can design make an impact on the bottom line, both front and back of house?For the back of the house, if the kitchen flow isn’t efficient, that’s a restaurant that’s not going to make it. We’ve been involved with time and motion studies of existing kitchens, and have redesigned new generations of kitchens based on the results of these studies. Determining how much space to dedicate to front of house is very important. It’s actually better to have too little space than too much. It’s a perception issue. You don’t want your restaurant to look empty.

And what are some of the most common mistakes that restaurateurs make, from a design and equipment perspective?For front of house, costly millwork. You have to ask yourself, ‘Are the aesthetics worth the extra money?’ Other materials can be used to accomplish the same goal. Same thing with investment in furniture. You should do your due diligence…look at some of the most successful restaurants in your area and the tables and chairs they’re using. For back of house, it’s dedicating too much space to a kitchen and not enough space to refrigeration. Also, purchasing equipment that’s not user-friendly. There’re lots of great control systems that run on software, but with high staff turnover, do you want to keep training new employees on highly technical systems or just keep it simple?

You stress the importance of bringing the right people onboard, and that restaurant design isn’t often something an owner should do alone. Can you elaborate on this ideology?My suggestion to owners involved in a restaurant development project is to make sure that you have an architect with a strong restaurant background, a kitchen designer, an equipment company with a proven track record and a construction company with a high level of experience and knowledge in building a restaurant.The architect is your quarterback. It’s important to have someone who doesn’t just stamp the plans, but who stays with the project from start to finish. For construction…allow the architect to oversee the bid. Choosing a construction company on price alone could cost you a lot more in the long run. Many

times I’ve seen projects go in the gutter because the owner tried to handle bids on their own.

What if you’re not even sure on a location?Owners should work in conjunction with a real estate expert, an architect and a kitchen designer. Those are the three best parties to discuss with before you sign for a property. They can provide an accurate financial assessment of what [owners] are getting into. This includes design needs, FF&E [furniture, fixtures and equipment] and other elements that ultimately factor into a restaurant’s startup budget.

Okay, so it’s critical to pay a premium for the right people. What about expensive kitchen equipment?The equipment industry is like the car industry. You have 3 tiers: high-end, comparable to BMW and Mercedes; middle level, like Ford and Chevy; and lower-end, like your economy cars. Clients have to make decisions based on their budget.There’re a lot of middle and lower-tier equipment brands that are about as good as the high-end names. Especially if that high-end brand was sold off or no longer managed in the same way, the quality may not be what it was 20 years ago when the brand first got its reputation. Make sure that whatever brand you purchase has a warranty service and a local service agent with good product knowledge and availability of parts. That warranty should last at least one year, but we’re seeing warranties up to 2 – 3 years.

There’s definitely a lot to consider here. So where does Southern California Restaurant Design Group fall into this mix?We handle restaurant projects from the design phase to value engineering, procurement of equipment, installation and construction. We assist clients with board of health and warranty issues. Virtually all of our clients stay with us throughout the project since we can scale equipment costs.The biggest problem in construction projects is a lack of communication. It's always better to over-communicate [with your team] than to risk a project being delayed or resulting in failure.To have one company handle all of your design and implementation, to me, is the way of the future. Relationships are built on communication, and when you have too many parties involved in a restaurant construction project, it can lead to problems.

For more information on Southern California Restaurant Design Group, visit SoCalRestaurantDesign.com.

The Bottom LineDesign Insights from Michael Benson, President of Southern California Restaurant Design Group

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By Linda Westcott-Bernstein

HumanResourcesInsights

Linda Westcott-Bernstein has provided sound human resources advice and

guidance to Fortune 500 companies and others for over 25 years. Linda has recently

re-published her self-help book entitled It All Comes Down to WE! This book offers

guidelines for building a solid and enduring personal work ethic. You can find her book

on Amazon or Google Books. Phone: 702-326-4040

Email: [email protected]

HR Question of the month: Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to [email protected]. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.

The bottom line, in my view, to the success of any employee relations strategy, is providing employees with a process for venting and being heard, and one that functions without repercussions. If we are honest with ourselves, we know that everyone needs to vent once in a while and to have an outlet for their frustrations and challenges at work. And, if you want to be successful in your leadership role, you will be that sounding board and resource for your team so that you always know the issues and set-backs that are occurring on your watch.Everyone says that to have an open door is the key to success as a manager. An open door means that you are a good listener and that you are willing to receive and acknowledge ideas from your team. Having an open door does not mean that you are a floor mat however. It also does not mean that you have to give in to every whim of your team but that you must be confident enough to sort through the issues and move toward sound solution.When you implement a “chain of command” protocol, you are putting into place an important process and steps to address workplace problems that happen right there in your own backyard. It means that you can find solutions and work out situations without having to air any dirty laundry. A good chain of command process should start with the immediate supervisor—if the person is capable and confident. Otherwise, go to the next level in

the chain of command, the manager, and have them be involved and engaged in the process. While human resources is my field of expertise, I believe wholeheartedly that the best person to address and solve your team’s challenges is the manager in charge of that team. However, it takes a very smart and seasoned professional to be able to navigate the issues, be impartial and to not take the possible criticisms personally. All too often we have individuals in management that focus on blame and cause instead of taking a look at the root of the issue and working to find a solution. If we only could be less concerned about fault and more focused on fixing things, it would be a better place for everyone to work.My philosophy for successful handling of employee issues is as follows…Listen and H.E.A.R. what is going on:H = (be a) helperE = explainA = ask questions R = resolveAllow some time to truly assess and evaluate what is the problem—hear both sides of the issue.Permit the concerned employee(s) to offer solutions and problem solve.Give critical input and guidance to ensure policy, procedures and rules are followed.

Agree on the best solution for problems, as well as for the team and company.Many in the management ranks find these employee relations processes time consuming and difficult at best. That is unfortunate! The time that you take, if it is well spent on a focused and formalized “chain of command” process, can save you time and money in the long run. Most employees who feel ignored or undervalued, spend a fair amount of their work time trying to influence others to their way of thinking. They can undermine and infect all of your productive and positive employees. So, when you address problems in a quick, fair and timely manner, you keep those naysayers from infecting your department or organization.Maintaining a healthy work environment and productive team can be a challenging and ongoing task. But remember this: When you don’t address the issues that arise in a timely and positive manner, they only fester and grow, and over time will result in the failure of the team, your position and your intentions. Remember, keeping that open door and open mind can and does work… “A few minutes a day can keep HR away!”

The Purpose and Value of Chain

of Command


Able Baker and CraftHaus Now Open in Arts DistrictI’ve talked about the Arts District morphing into a beer district, and although I don’t condone changing the name, with these two openings along with two future openings, it certainly qualifies as one.After years of contract brewing its beer at Joseph James, Able Baker opened its 15-bbl facility at 1510 S. Main St. just north of Wyoming. I attended a preview event and found the new digs to be a very cheerful environment, with a bright and open feel thanks to a high ceiling and ample natural light from garage doors that open up to the outdoor patio when weather permits. The room features an abundance of rustic wood forming the tables, chairs and tap beer list above the bar. Another plus is the brewing equipment just steps away open for all to view and large screen TVs to entertain while you are hanging out. The tap handles are topped with the iconic yellow ducks and on one wall the legend of the duck tells the (fictitious?) story the brewery takes its name and history from: the first two aboveground Nevada Test Site atomic bomb tests named Able and Baker, of which the legend

says only a duck was able to survive. A further nod to the beloved duck are footprints painted on the floor leading the way to the restrooms. Able Baker co-founders James Manos and Randy Rohde and director of brewing operations Matt Marino had no less than 17 of their brews pouring, with an assortment of beer styles, including the 10% Big Boots barleywine, a collaboration with Scenic Brewing; Candy Bar Kiloton, a 12.1% imperial dark ale; 12.4% Double Barrel Honey Dip imperial stout; and the always popular Chris Kael Impal’d Ale in both its regular version and a barreled-aged one, enhanced with the Five Finger Death Punch rock star it’s named for, present at the preview event.Chris Kael wasn’t the only notable celebrity at the event, which turned out to be a who’s who of the local brewing community, with several local brewers and distributors attending, including Matt Brady (Astronomy Aleworks), Weston Barkley and Nathan Hall (Bad Beat), Dave Pascual (Big Dog’s), Cameron Fisher (CraftHaus), Kyle Weniger and Kayla Callahan (Joseph James), Dave Otto (PT’s Brewing), Jamie Roberts (Scenic Brewing), Tim Etter and Anthony Gibson (Tenaya Creek), Dave Bowers (Vin Sauvage Distributing) and Joe Cuozzo and Ken Cooper (of the soon-to-open Hudl Brewing).

The evening was topped off with excellent eats from the new kitchen menu expertly crafted by Van-Alan Nguyen, who has been wowing us with his terrific offerings at his 595 Craft & Kitchen (at Tropicana and Rainbow) for the past two years. Having Van’s delicious creations (such as the steak banh mi I enjoyed!) make this one of the few new breweries to offer food along with great beer. Hats off to the Able Baker team for putting together a stellar event and also for providing yet another reason to venture out to the Downtown Arts District. The brewery and kitchen are open daily from noon to midnight.Able Baker Brewing1510 S. Main St.702-907-1676ablebakerbrewing.comJust three days later, and less than a week after the Henderson-based brewery celebrated its 5th anniversary, I attended a preview of CraftHaus Brewery’s new taproom, located in the heart of the Arts District at 197 E. California St., just steps from Casino Center Dr. I was delighted to find the full gamut of brews flowing from the taps, including many of my favorites and some new finds, such as Avo Toast Imperial Red Ale; Comrade Imperial Stout; A Ganar, A Ganar Belgian Brown Ale; Grande Evocation Saison;

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By Bob BarnesBob 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


and Khoury’s Neighborhood CoffeeHaus/Vesta Golden Ale, enlivened with cold brew coffee from their neighbor, Vesta Coffee Roasters, which is located on Casino Center just around the corner. If you thought the décor of this second CraftHaus location would be an exact replica of the brewery, think again. While some aspects are repeated and celebrated, such as the cuckoo clock theme and lime green color scheme, there are some unique differences. Co-owner Dave Forrest related that being in the Arts District, it was fitting that a local artist was brought in to contribute to the décor, which was Donovan Fitzgerald, who painted a beautiful mural of a Vegas showgirl. Other differences are a larger space, with 1,800 square feet; the addition of a crowler machine (a device that pours draft beer into and seals in a can for you to take home); an increased number of taps, with 24 at this location; and outlets and USB ports located every few feet under the bar to charge your phone with. Speaking of your phone, another extremely important convenience is the ability to call acclaimed Chef James Trees’ Esther’s Kitchen across the street, order off the menu and have it delivered to your seat in the taproom. Esther’s is also providing five menu items that you can only obtain at CraftHaus: a meatball/polenta corndog, pork slider and three pizzas: a vegan, a margherita and a meat-centric pie. Last, but not least, yet another enhancement is the addition of Ricky Lewis as the manager, whom many know and appreciate from his time managing Pizza Rock.This new CraftHaus taproom is open daily from 11 a.m. and offers a shorter commute for those who don’t reside in Henderson and an opportunity to try even more of the brewery’s varied beer styles.CraftHaus Arts District “Chad”197 E. California St. #130702-203-1804 crafthausbrewery.com

More to ComeAt the Able Baker event I had the good fortune to reconnect with Joe Cuozzo and meet Ken Cooper, who told me they are very close to opening Hudl Brewing, a new 15-bbl Premier Stainless brewery just a few blocks away at Main and Imperial. Joe, who has earned two GABF and two World Beer Cup medals and previously held head brewer positions at Coronado Brewing and Green Flash in San Diego and served as President of the San Diego Brewers Guild, will be the head brewer. He says he plans to brew outside-the-box beers, including a beer/wine hybrid targeted for wine lovers, some barrel-aged brews beginning in 2020 and will have at least one classic style at all times. Plans are to have seven taps of their beer and three guest taps, with the opening date projected for some time in December. The name HUDL represents a gathering place with an environment where everyone would use their spoken words, enjoy great beer with friends and perhaps make new friends.I’m also hearing that Beer District, situated at 914 S Main St., is opening around the same time. Once these new breweries open there will be four breweries (Able Baker, Beer District, Hop Nuts and Hudl), a taproom (CraftHaus) and a craft beer bar (Three Sheets) all within blocks in the Arts District. Stay tuned for more updates in the coming weeks.

Beerfest Season BeginsOkay, these days beerfests happen year round, but in Southern Nevada the lower autumn temps mean more of them and more held outdoors. Next up is the Silver State Brewfest from 5-9 p.m. on Oct. 12 at the Tuscany Main Pool, which will feature brews from Nevada breweries. At press time breweries expected to attend include Able Baker, Astronomy, Big Dog’s, CraftHaus, Hop Nuts, Joseph James, Lovelady, Pigeon Head (from Reno) and Tenaya Creek. There will also be games such as giant

jenga, prizes to give away and food from Pub 365 for purchase. For more info and to purchase tickets visit www.eventbrite.com/e/silver-state-brewfest-at-tuscany-pool-hosted-by-pub-365-tickets-72756341175. The Motley Brews 7th Annual Downtown Brew Festival on Oct. 19 from 5-9 p.m. (early entry at 4) will again be held at the Clark County Amphitheater at 500 S. Grand Central Pkwy. in Downtown Las Vegas, where you can expect a wide range of beer styles with more than 200 beer choices from 60+ breweries, including several from Nevada. For more info and to purchase tickets go to www.downtownbrewfestival.com.Big Dog’s Brewing will host its annual DOG-tober Beer Fest & Brat Party on Oct. 26 from 3-9 p.m. combining traditions of Oktoberfest celebrations with the charm of an old Wisconsin brat cookout along with live bands and more than 40 local, regional and international beers, including several Big Dog’s brews. As usual, it will be held in the outdoor area of the Draft House at Craig Rd. and Rancho Dr. in northwest Las Vegas. For more info and the line-up of beers visit www.dogtoberbeerfest.com.What began as a small niche event has grown to one of the largest sour-only beer festivals in the nation and it happens to occur at Atomic Liquors. This year will mark the 7th annual Sour Saturday on Nov. 9 from 2-5 p.m. This fest offers unlimited pours of more than 50 unique beers from dozens of breweries ranging from the slightly tangy to mouthpuckeringly sour. This year the VIP ticket will get you early admission at 12:30, a Sour Saturday T-Shirt, tasting glass, access to a private VIP area to taste exclusive sours, food provided by Chef Jackson Stamper of The Kitchen at Atomic, a custom koozie and raffle tickets for specialty vintage bottles and swag. For more information and to purchase tickets, visit www.atomiccitybrews.com/sour-saturday.As always, great beer happens in Vegas!


By Erin Cooper & Christine VanoverErin Cooper and Christine Vanover have been

residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus. Cooper is a Territory Manager for the Resort Wine Team at Southern Glazers Wine & Spirits.

Both women founded Twinkle Toast in [email protected] • www.twinkletoast.com

Facebook: @TwinkleToast Twitter: TwinkleToastLV

Instagram: TwinkleToastLV

Twinkle Toast

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Aperture Wines: Fearlessly Focused

Jesse Katz is one of the wine industry’s most influential young winemakers. Not only has Katz been named one of Wine Enthusiast’s 40 Under 40 Tastemakers, he was also the first winemaker on the Forbes 30 Under 30 list. From the winemaking team of Screaming Eagle Winery to becoming the youngest-hired head winemaker in the United States at Lancaster Estate to the creation of his own wines under the labels of Aperture and Devil Proof, Katz continues to forge a path that is fearlessly focused and dedicated to his craft. We were fortunate enough to speak with him recently about his impressive history in the industry as well as what excites him most about the future. What do you consider to be the defining moment in terms of your decision to commit to a career in winemaking? What prompted you to invest in your own vineyards and create your own wines?I have had a vast amount of exposure to the world of winemaking since a young age. My father, Andy, has had a long and successful career as a photographer and I spent much of my childhood traveling with him to vineyards and wineries around the world. That gave me a profound respect at an early age for the creative art of winemaking and ultimately inspired me to make it my career. Probably the most pivotal moment that inspired me to focus solely on Aperture and Devil Proof occurred when I had the true honor of being included on the Forbes 30 Under 30 list as the list’s first winemaker. This got my name out on a different platform that I hadn’t been exposed to yet and really

put my head into a driven entrepreneurial mindset. This was also around the time that Aperture and Devil Proof started to take off, so I ultimately made the decision to leave my job two years after that and pursue Aperture and Devil Proof fulltime.

Which harvest would you say has been the most memorable or meaningful for you and why?This upcoming harvest that we are just getting into. This will be the first vintage made at the state-of-the-art and custom-built Aperture winery. I have gotten to design my dream winery that will bring another level of detail to our winemaking and be one of the most innovative wineries in the world with tools like optical sorting, automotive pump-overs on each tank, full temperature control (hot and cold) on every tank and four different barrel rooms, etc… It is truly a dream come true for me.

What is the story you are hoping your labels will convey to consumers?Travel, adventure, family and the beautiful interlink between art and wine.

What is the best part about working with your father Andy?Being able to share this journey with my father is a true gift. He has always been someone I have looked up to in terms of his pure creativity and talent. Being able to combine his passion for photography with my passion for winemaking is, I believe, a driving force behind what Aperture has amounted to thus far. Both of our backgrounds are interwoven

throughout the entire brand and the result is a cohesive, beautifully told story. And, still getting to travel together.

What excites you most about the opening of Aperture Cellars Winery and hospitality center in Healdsburg next year?The opening of the hospitality center is going to be the true mark of Aperture entering into its next phase. Having a tangible space for guests to not only taste the wines but also be fully immersed in the unparalleled level of artistry and luxury that has become synonymous with the Aperture brand is something I am unbelievably proud of and excited to share with the world.

What inspired you to make single-vineyard Malbecs in California and were you at all surprised at the success of your Devil Proof wines?My time making wine in Argentina working with two rock stars of the wine world, Paul Hobbs and Hans Vinding-Diers, was fundamental to helping me understand the Malbec grape early on in my career. I knew the potential of world-class wines that a single vineyard Malbec was capable of producing and had used it in Cabernet Sauvignon and Bordeaux blends throughout my tenure of making wine throughout California, but wanted to showcase what we could do from the best sites in Sonoma for this amazing varietal. Setting the record for highest rated Malbec in the history of California from all top critics six years in a row and having Robert Parker’s Wine Advocate just say it was “hands down the finest Malbec I’ve ever had. And it happens to be from Sonoma!” was a very special moment.

What key factors do you attribute to your overall success and what advice do you have for young winemakers today?I think what it comes down to is my pure love for winemaking and the fearlessness that I have maintained throughout growing both Aperture and Devil Proof. My strategy has always been to slowly grow the brands, doing so tactfully, and I have never let fear of failure keep me from moving forward. I feel like that’s evident in the opening of the Aperture hospitality space. It’s a huge step, but I never once questioned, “Is this the right move?” I just went for it. I would advise any young professional in any field to approach achieving their goal in the same way.

If you had to choose one grape varietal that best compares to your personality, which would it be and why?Cabernet Sauvignon. It’s adaptable to many different situations and needs some time to open up.


Chef SpotlightJohn Simmons

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By Pat EvansPat Evans is a writer based in Las Vegas and Grand

Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often

writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.

Twitter: @patevansInstagram: @patrickmevans

As John Simmons once again begins to spread Firefly’s tapas menu across the Las Vegas Valley, we decided to sit down with the owner of the restaurant. The restaurant, located at 7355. S. Buffalo Drive is an extension of the 16-year-old restaurant on Paradise Road, but with plenty of new enticing pieces to keep guests intrigued.How’d you decide on being a chef?Initially, I worked at a local restaurant not expecting it to become a lifelong endeavor. I started cooking at 15 at a local deli doing dishwashing, prep and basic cooking after school. I made $2.30 an hour. It was an after school job, and eventually I got a degree in economics, and got out in the real world and missed restaurants and cooking. So I went to culinary school.

So after culinary school, what was next?I started off on the line, at a local bistro, making $7 an hour in Chicago. Started as fry cook and oven cook, kind of the lowest guy on the line, but ended up running the restaurant after about a year and half, then opened another place for them.

How’d you end up in Las Vegas?I was working in French food at the time and got a call from a former boss who offered a job and I jumped on it. I had been in Chicago for 10 or 12 years and was just looking for something new. When he called, I recognized a good opportunity. I figured I’d be in Las Vegas for a year, have a good experience and I’m still here; it’s been 20 years.

Did you always want to open your own place?I think that was always my goal; I wanted to do my own thing, be a partner or start my own thing. I had a manager I worked with and we both decided to branch off and do our own thing. We opened Firefly on a shoestring budget, and I ended up buying him out. It was rough in the beginning: zero operating capital, working seven days a week. Slowly but surely the place caught on and next thing we knew we had an hour wait.

Where’d the concept come from?It’s strange. At the time there were no other tapas restaurants, but they were popular in Chicago. My favorite was Cobras and Matadors; it opened in Los Angeles, a tapas place that was wildly popular. The tapas thing was where it was at. I wanted to open a place for the industry people; that’s why I wanted to open a place near the Strip. So when they got off work, they could go have fun and tapas seemed the right way to do it. Fun, social and interesting. Most people getting off work

at a restaurant or casino, really don’t want to go to another restaurant in a casino, but something different not off the beaten path. The tapas idea for some reason, no one knew what it was. When I was opening most people thought I was saying topless.

What’s been the lasting impact?We do it well. I definitely credit my staff, a lot of whom were there when we started, and my brother, wife and sister-in-law. We have most of the same people working with me. One of the guys who came from Chicago is our executive chef. It’s definitely a family affair and I think that shows we really care.

How’d you come to this second location?It seemed like the natural progression at the time. We were in 3,300 square feet to start and were packed to the gills with a tiny little

kitchen. The place next door came available and gave us 5,000 and we’re still packed to the gills, taking over the present location, which is 11,000 square feet. In the meantime we’d opened a few other suburban locations and those didn’t work out, so I think we grew a little too quickly. Now we’re in a place where we are comfortable where we’re at and do what we can do.

What’s on the horizon?Just looking at opening the new Firefly, but I have some other things in mind. Another Tacos and Beer is planned at the Bend, but right now I’m just focusing on the Firefly. The menu won’t be as expansive, but will have some new surprises. It’s Firefly 2.0: not just another Firefly, but a new iteration of Firefly. New logo, new design, new menu, and new feel. Just a prototype for the new Firefly.


Aviation Gin has grown rapidly in recent months, emerging as a category leader and electrifying the previously sleepy gin space with viral marketing and innovative messaging. The catalyst, unsurprisingly, was the brand’s acquisition by actor Ryan Reynolds in February, 2018.Reynolds joins an ever-growing list of celebrities tied to liquor brands. Sean Combs has Ciroc. Justin Timberlake has Sauza 901. Bethenny Frankel has Skinnygirl Margaritas. And who can forget George Clooney and Rande Gerber, who sold their Casamigos brand for $1 billion. While celebrity ‘side hustles’ (because even celebrities need some extra income?) have been around for ages, they seem to be gravitating more and more toward the beverage industry.For the ‘Deadpool’ star, however, the acquisition isn’t about what’s trending, or about following in his peers’ footsteps. It’s about passion.Reynolds has taken Aviation Gin and run with it, melding the label’s identity with his own witty humor. From a marketing perspective, Reynolds is a case study in branding; he’s repositioned the product to reach a broader audience by giving it a sense of style it simply didn’t have before.

“It’s the best gin on the planet,” Reynolds began. “The taste is incomparable and there’s a reason it’s become the fastest growing gin on the market.”Aviation American Gin was conceived in 2006, when Bartender Ryan Magarian and Portland Distillery Owner Christian Krogstad trial-tested and ultimately produced a winning mix of seven botanicals: lavender, sweet and bitter orange peel, cardamom, coriander, Indian sarsaparilla, anise seed, and of course, juniper. The two founders grew the brand substantially over the years and sold it to Davos Brands, LLC in New York in 2016, though production continued (and continues) in Krogstad’s House Spirits Distillery in Portland.Reynolds repeatedly speaks to the product’s quality as fueling his drive to buy the brand from Davos (‘After falling in love with Aviation Gin, I didn’t just buy another bottle…I bought the whole company,’ he says in one of his viral videos). But for Aviation Gin to succeed in the way it has over the past 18 months, a lot more groundwork has had to be laid.And in Reynolds’s eye, the celebrity aspect is just a very small factor in the brand’s grand ecosystem. “I can get people to try Aviation ONCE,” Reynolds stressed. “The celebrity component

will only get us so far. We have to back that up with an honest-to-God superstar product.”Despite being one of Hollywood’s highest-paid actors, Reynolds has hustled just like any entrepreneur looking to get the next great app off the ground. He does acknowledge, however, that he has a bit of an advantage over the average Joe.“Having some sort of name recognition helps because it allows me the opportunity to meet king-makers who love Aviation the same way I do,” Reynolds said. “The king-makers are the CEOs of Fortune 500 companies who put our gin on the shelves of their hotels, restaurants and stores. But again, the gin does most of the work for me.”Reynolds’ acting career may be a financial safety net, but with his dedication to the brand, it’s as if that net didn’t exist. The level of seriousness that Aviation draws is certainly a different side of the Ryan Reynolds people are familiar with on-screen.The results speak for themselves. Aviation Gin is distributed across the US and in 15 countries worldwide. And Reynolds can certainly mix business with fun.“I’m just the tipsy host cracking jokes and making introductions,” Reynolds said.

By Ben Brown | Photos courtesty Aviation Gin/Ryan Reynolds

Ryan Reynolds Shares His Passion for Aviation Gin A Rare Glimpse at the Actor’s Serious Side


Marketing has played an instrumental role in Aviation Gin’s growth, and Reynolds has been the focal point of that movement.“We have a limited marketing budget,” Reynolds said. “We needed to create viral videos which earn the same amount of eyeballs a Super Bowl commercial would receive.”Now wouldn’t that be a dream for every entrepreneur? This is where Reynolds’ celebrity status has really paid dividends, not to mention his built-in skillset for being on camera.Reynolds has integrated his personal brand almost seamlessly with Aviation Gin, finding a perfect balance that emphasizes the product’s key selling points while weaving in his iconic humor. This process has achieved a dramatic level of repositioning that would otherwise require a much more heavy hitting marketing budget.Nearly everything that Reynolds creates seems to achieve that viral effect, giving Aviation Gin a sense of ‘unicorn status’ that brands aspire to.Aviation Gin’s ‘The Process’ video has more than 2.4 million YouTube views and more than 83,000 engagements: impressive metrics by any measure. On its surface, the video follows a relatively straightforward formula that most brands follow: Show the viewer how the product is made, promote the care devoted to each step of the process and prove that you’re about creating the best product possible without cutting corners. What took this video from standard to viral, however, was modifying the structure to Ryan Reynolds’ natural style.‘People come up to me all the time and they ask me what makes Aviation Gin so delicious? Most of the time I run away, because non-celebrities frighten me,’ Reynolds says to kick off the video. It only escalates from there, incorporating electric scooters on dirt roads, ‘apologizing’ to the juniper berries before beating them mercilessly with wooden paddles, and giving Sarah McLachlan a cameo.Reynolds doesn’t just rest on his own laurels either. He brings in partners and new personalities to further ignite his brand’s awareness and shareability. This approach shines in a video titled ‘Truce,’ where Reynolds and Hugh Jackman teamed up to earn more than 7 million views and more than 330,000 engagements.

The video brings both actors’ personalities out in a natural, yet wildly entertaining way that just happens to put their respective brands in the spotlight. Reynolds and Jackman, who owns Laughing Man coffee, agree on a ‘truce’ to put an end to the alleged rivalry between their respective businesses by creating ads for one another. Reynolds’ ad for Laughing Man is shown with incredible production value, while Jackman’s is a slap in the face to Reynolds and Aviation Gin. While Reynolds may appear to be a victim on camera, each member of the duo undoubtedly came out on top.These videos define the foundation of content marketing: content first, brand second. The story focuses on a fictitious (or is it?) rivalry between two celebrities, with their brands leveraged in a utilitarian manner that makes the ad seem like it isn’t an ad at all. Truly engaging content is where the marketing landscape has been heading for a long time now, and Reynolds and Jackman’s first loves are in creating that engaging content. The process is natural, and it shows.The crown jewel of Aviation Gin’s viral marketing, at least so far, is Reynolds’ fake Amazon review, which garnered so much press that if an agency were responsible for such a tactic, it would receive just about every industry award to be had.For context, Reynolds submitted a review about his own gin on Amazon, under the alias Ry. Champ Nightengale, and then Tweeted about the review as if it was news he’d just received. The review discusses how Aviation Gin fueled a wild night out, with the reviewer waking up in Seattle (he's from Coral Gables, FL) with his new wife Linda (who he doesn't remember meeting).“The unintended side effect has been that we’re having the time of our lives with the marketing campaigns,” Reynolds said about managing the brand.

Marketing is still just one facet of the business, however. Reynolds acknowledged that there’s certainly a learning curve, and relationships, like those he’s formed with the ‘king-makers,’ as he calls them, are integral to Aviation Gin’s growth.“The liquor industry is, in my limited experience, a tried and true ‘handshake business.’ So much of what I do as owner, is getting on planes and meeting people face to face. A lot of what happens in the industry is built upon relationships and integrity,” Reynolds said. “No amount of clever marketing will ever take the place of meeting someone, looking them in the eyes and shaking hands.”Learning curve aside, Reynolds seems to be steering the ship in the right direction. And yes, he’s having a lot of fun in the process. And being the head of a major liquor brand may have some unexpected benefits for his acting career as well.“All I know is Aviation American Gin has written about a third of the jokes in Deadpool,” Reynolds said. When asked about his goals for the brand, Reynolds was able to embody his entire approach as a business owner in two short sentences. He keeps things serious. His eye is on the prize and he’s well aware of the work that needs to be done to get there. But at the same time, he’s being himself. He’s comfortable in his own skin and doesn’t need to veer away from his core identity to be a successful business owner. Reynolds can lead a multi-million dollar enterprise and remain so witty and provocative that you just have to shake your head and laugh. “It will be the number one gin in the world within five years,” he said. “10 years from now, it’ll finally defeat water as the number one liquid on earth.”

“All I know is Aviation American Gin has written about a third of the jokes in Deadpool”


By Sk DelphSk Delph knows her way around food

and wine, not necessarily in that order, having lived and traveled from Sonoma, California to Boston and back to Vegas for the last fourteen years with her chef

husband, turned GM here in Vegas. She has been published in various

short story anthologies and is currently working on her first novel.

‘Sake To Me’ at Kumi Restaurant, Mandalay Bay Hotel and Resort Few experiences can match ‘Sake To Me’ featuring an exclusive secret menu developed by Michelin-Star Chef Akira Back, the mastermind behind Mandalay Bay’s Kumi Japanese Restaurant. This delicious secret menu is presented every Friday evening from 5:00 p.m. to 11:00 p.m. with a live D.J.rockin’ out chart-topping jams to kick off the event. At a glance, the full-service bar sports several top shelf spirits of every kind, including a great Scotch selection from Macallan 25, Balvenie 21 to Glenfiddich 21. There’s also Japanese whiskey including Nikka, Kaiyo, Yamazaki and more. The sake selection is to die for with many well-known brands including Kubota Senju ‘1000 Long Lives,’ Niigata and Tosatsuru ‘Azure’ Kochii (it’s impossible to name them all here) and for the hardcore Asian in you, Shochu and Soju are on the list! May I mention the service will blow you away? Oh yes, I knew this would be an adventure for Vegas royalty as soon as I was led to my seat. I was greeted, wined and dined by some of the best service in the business. First to arrive was an artful AB Pizza of aged hamachi and grilled zucchini topped with microgreens and edible floral delights. It was so beautiful, and I was almost reluctant to eat it. Almost… Next was the ‘Absolut Honey,’ a show-stopping sushi roll created with Spicy Absolut Elyx Vodka and tempura kani topped with slices of strawberry. As they placed the roll before me, the delicate scent of strawberries wafted my way and the surprises continued. Pop My Sake hand roll literally exploded in my mouth. Sprinkled into the roll were Pop Rocks! Yes, you read that right. Pop Rocks folded into a baked miso salmon and crispy furikake kale makes this a must-try sensation. It’s exciting and delicious. The New York steak (which was tender and cooked to perfection) with a burnt onion puree and topped with fried shallot rings arrived smoked under glass. We were astonished as expert hands lifted and circled the smoke in swirling patterns of wonder, but the meal was far from over. I wish I could describe every dish. I loved them all.

It’s always interesting to investigate a chef’s background, especially when he has a Michelin Star. Chef Akira Back, born in Seoul, Korea and raised in Colorado, became a professional snowboarder before he crashed the culinary scene with that same energy and creativity. Since opening Yellowtail, he’s been named ‘Best Chef in Las Vegas’ and has hosted the prestigious James Beard House dinners from 2008 to 2018, before being awarded his Michelin Star just last year at his restaurant Dosa in Seoul, Korea, crowning an already lengthy list of credits. Way to go, Chef!Bite of Vegas Delivers AgainOn September 14th, Mix 94.1 Bite of Vegas food and music festival at the Downtown Las Vegas Events Center proved once again that our city loves great food, amazing music and coming together. It was a cozy kickback with people lounging on blankets savoring bites from some of the best eateries that Vegas has to offer while enjoying the heady music in the air.A warm summer night is perfect for Smoothie King. Their motto is “smoothies with a purpose” and wow, refreshment was instantaneous. Fresh fruit flavors blended with super grains and other delectable health supporting ingredients is almost too much to ask for. I slurped with confidence!With so many diverse cuisines in one spot it was hard to choose what to eat. For the first course, my choices finally narrowed down to Tacotarian, Texas De Brazil, The Spice Is Right, Bok Bok Chicken and Taj Palace Indian Cuisine and plunged into exotic international flavors. Tossing my diet to the wind, I descended into culinary overdrive and went back for round two and it was worth it! CRAFTkitchen, Shake Shack, Scenic Brewing Company and Stripburger and Chicken were calling me. How could I say no? Did I mention the music? The festival was perfectly balanced with the sounds of Shine Down (acoustic), Rob Thomas (Matchbox Twenty), James Arthur, Shaed, Delacey, The Rua and OBB. If you missed it this year, be sure not to next year.

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By Savannah ReevesSavannah Reeves, a Hospitality Management student at the

University of Nevada Las Vegas, represents the Epicurean Society, a collection of food and restaurant enthusiasts. As the journalist on their leadership team, Savannah desires to share

the club’s experiences with the public. Growing up in central California, she discovered her passion for hospitality and

decided to pursue that passion in Las Vegas.

The Fall 2019 semester has just begun for UNLV students. As we all try to get back into the school routine, our small but mighty leadership team for Epicurean Society is starting off strong. The team this year is made up of our Co-President Jennipher Chung; our Treasurer Leslie Barba-Murillo; then me, Co-President and Journalist. Even though we were all away for the summer, we still eagerly planned for the upcoming semester. To begin, we knew we wanted to represent ourselves at the New Student Hospitality Welcome event held at Hospitality Hall. Held right after UNLV Creates, it’s a wonderful opportunity for incoming hospitality students. Here, students have an opportunity to explore our beautiful Hospitality Hall and meet staff members as well as fellow students. It’s also a wonderful time to learn about all the opportunities our hospitality program offers and ways to be involved. The hospitality program at UNLV offers a variety of student organizations, all providing exclusive experiences within the industry and amazing networking opportunities to enhance a student’s future career. As the enjoyment of food is what we’re all about, we decided to also offer a light snack at our booth for the event. We came up with simple, but delectable crostini to offer to students: a classic appetizer consisting of garlic toasted baguettes, basil pesto, sundried tomatoes and a light drizzle of olive oil. The appetizer was a huge hit amongst students and were completely gone by the end of the event. This also aided

in gaining more attention to our club and what we’re all about. Epicurean Society really gained a lot of interest at the welcome event, leaving us hopeful and excited for the semester ahead. Our next event to host a table at was the UNLV Involvement Fair. This event is held soon after school starts and is an opportunity to all students to learn more about UNLV’s student organizations. Though this event is not specific to the hospitality program, our organization is open to all students of all majors. Food is something that brings all people together, making it an excellent opportunity to meet new people sharing the same passions and interests. While it was not as large of a turn out for us as the hospitality welcome event, we still gained interest from students outside of the hospitality program. It also provided the chance to meet some other student organizations from around campus, potentially leading to future partnerships between our organizations. After all our time and effort marketing Epicurean Society, it was time for the first meeting of the semester. For our first meeting, we wanted to take the opportunity to explain in greater detail what we do and what members can expect this semester. We wanted to take the opportunity to show past experiences, as well as discuss all the ways members can be involved. Again, as food is our passion, we knew we were going to offer something delicious for our new members to eat. Sharing a meal also encourages people to mingle more and connect with each other. Our leadership team decided we wanted to offer

something relaxed, yet fun and more involved. Together, we came up with the idea for a tacho bar, or in other words, tater tot nachos. Along with fresh, golden brown tater tots, we offered a wide variety of toppings: ground beef, cheese, sour cream, onions, tomatoes, jalapenos and a variety of sauces. Our team also opted to provide fried chicken wings and a selection of sauces to customize them: spicy Buffalo, ranch, BBQ sauce and sweet & sour sauce just to name a few. To wash it all down, we provided fresh Thai milk tea and the variety of sodas the 4th floor executive kitchen has to offer. Chef Mark Sandoval and his team, along with Jennipher and her back of house team, worked all morning to ensure our tacho bar all came together. Then, as our meeting began, our leadership team was overwhelmed by the response. Almost thirty students showed up and filled the executive kitchen, the largest turnout for a meeting our team has ever seen. As students dug into the meal we created, sounds of laughter and conversation filled the air. The energy buzzing in the kitchen was truly magnetic. Our leadership team thoroughly enjoyed getting to connect with new members. This is the core of what we are all about. While we all, of course, love food, what we love even more is how it brings us together. And as the meeting wound down and came to an end, we all felt the momentum we created. Our team has a lot planned for the year that we’re really excited to execute and hope that you’ll continue to follow us along.

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Mama Rabbit

By Elaine and Scott HarrisElaine and Scott Harris are full time journalists for over a decade covering resorts, spas, fine dining, wine, spirits and luxury travel. The husband and wife writing duo are sommeliers through the Court of Master Sommeliers and

their work has appeared in the LA Times, Travel and Leisure, Google Travel, Modern Luxury, French Quarter Magazine in France and Monaco and Lausanne Tourism

City Guide. Visit their website at Cuisineist.com to read articles and view over 400 videos featuring celebrity chefs,

winemakers, sommeliers and Food Network stars.

Mama Rabbit Brings the Country’s Largest Mezcal and Tequila Collection to Park MGMPark MGM has added yet another gem to its food and beverage crown. Guests can now enjoy the country’s largest collection of mezcal and tequila at their newly-opened Mama Rabbit Bar. James Beard award-winner Brica Lopez has created this stunning and lively venue to show off her extensive Mezcals, Tequila and craft cocktails. Mama Rabbit literally draws you in with striking colors, playful artwork and vibrant music. Upon walking in, bold patterned murals and animal statues affixed with gaming machines capture the joyous vibrancy of the Oaxaca culture. This riveting artwork done by surrealist artist Okuda San Miguel is a playful means to mesmerize with hues of countless colors providing a lively backdrop for Lopez’s sophisticated collection of tasty tequilas and marvelous mezcals.“Since moving to the US, it’s been my passion to share the beauty and the culture of Oaxaca with everyone I meet,” said Lopez. “What started with me introducing mezcal to bartenders across Los Angeles years ago has blossomed into celebrating the spirit with people from around the world at Mama Rabbit. I couldn’t be happier to work with MGM Resorts and Park

MGM to give visitors a taste of Oaxaca right here in Vegas.” The unique name is inspired from the Mexican legend of Mayahuel who is thought to be the goddess of agave and fertility. The legend states that the goddess fed her 400 rabbit children exclusively with mezcal and tequila! After generations, these rabbits became to symbolize the great times that can be had by enjoying these iconic spirts. Looking over the extensive list, all we can say is Mas Mezcal! There are over 500 different labels that are exclusive to Mama Rabbit. Try one of the world’s first mezcal-barreled Blanco tequila, the first-of-its-kind mezcal, aged in premium Mendocino pot still brandy casks. There is a Centennial blend-featuring 10 aged tequilas in one bottle adding up to 100 years in age—a power pack tequila for a special occasion or a splurge among friends.There are several ways to experience Mama Rabbit, like taking flight with Tour de Mexico. Agave is just like wine paying homage to the area to which it was grown. Travel through Oaxaca tasting tequilas and mezcals while enjoying one or two ounce pours as you settle in for your visit. In addition to the tequilas and mezcals there

are plenty of cocktails to enjoy as well. The unique Salt of the Earth cocktail—a blend of dry ice with Los Nahuales Reposado Mezcal, Amontillado Sherry, Ancho Reyes Chile Liqueur, Corazon Bitters, vegetable salt and botanicals—all come together flawlessly highlighting mezcal’s smoky signature flavor. A refreshing choice is the Flora y Fauna also using dry ice along with El Tesoro Blanco Tequila, cucumber, Chareau Aloe Liqueur, lime and rose water. As the number one seller at her LA restaurant, Lopez’s take on a margarita, the El Silencio Espadin with lime, sal de gusano and a frozen lime paleta will certainly become Las Vegas’ new favorite with its zesty, yet refreshing compilation. Mama Rabbit also offers small bites such as Mama’s creamy Guacamole; the lively Salsa Trio & Chips comprised of tomatillo crudo, Oaxaca pasilla and habanero borracho salsas; crisp churros with an Oaxaca chocolate dipping sauce; or a tangy lime Paleta. When at Park MGM, Mama Rabbit is the place to be for live music, exclusive tequilas and mezcals all served in an impressive, energetic atmosphere that will transport you into a sultry Oaxaca taste experience without the cost of a plane ticket.


By David Scott Peters

David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and

increase profits with his trademark Restaurant Prosperity Formula. Known as the expert in the restaurant industry,

he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally

realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn

more about David Scott Peters and his formula, visit www.davidscottpeters.com.

In all my years of coaching restaurant owners and managers, I have found five common service errors that have the potential to chip away at your restaurant’s quality and your customers’ support. The good news is each of these service errors can be fixed with systems. “Let’s just take turns.”Number one is the car salesperson rotation. “I’ll get the first people that walk in the door, you get the next and so on, until it’s my turn again.”While this sounds like a good sharing of the customer traffic, ultimately it can be a fatal mistake.What ends up happening is every server ends up with tables throughout the restaurant, even outside when outside seating is available. This gives servers too much ground to cover and requires them to keep track of and monitor customers over too much distance. This is a no-win situation for providing WOW customer service.Tables get lost because they all assume someone else has already taken care of the new table that just seemed to seat themselves. But what really happens is nobody ever gets to the table, usually resulting in a lost customer. Never let your serving staff take turns. It is a recipe for disaster and will ultimately destroy your business.“We can’t make any money if you add another server to the floor.”If I had a dollar for every time I heard this argument, I could buy a vacation lake house. If you hear this argument from your servers, they probably already have too many tables in their sections and aren’t providing anywhere near the WOW customer service you expect. The general rule of thumb, in a full-service restaurant with a host who staggers the seating, is a server should be able to handle up to seven tables at a time.As an independent restaurant, it is important to offer incredible service to build sales. An independent restaurant’s service is a key way to distinguish it from the chains. “Look, I just don’t have time to do that and take care of my tables.”This is a common rule in restaurants: “Nobody enters or leaves the kitchen with empty hands.” This means that for every pass a server takes to and from their tables, even if they aren’t going into the kitchen, they should be pre-bussing their tables. Plus I will take it one step further; they should be pre-bussing other server’s tables, too! This is something they must accept and take on as part of their serving duties.

Depending on the restaurant’s culture and leadership, this could be hard to sell to a team of servers. But it’s a must. The serving staff must accept and enforce this rule. Just because a guest is sitting in someone else’s section today doesn’t mean they’re not their customer. If each guest doesn’t have a great experience, they aren’t coming back. And if a server can ensure they do have a great experience and they do come back, they could be sitting in that server’s section the next time. Ultimately this means more money for the server in the end.“You’re kidding me, right? I’m not paid enough to do that!”Try this line on them: “If you’ve got time to lean, you’ve got time to clean.”Their first reaction is almost always, “I don’t get paid enough to do that.” Here are two tactics to overcome this:1) Servers are really independent business owners themselves, but unlike the owner, they carry no risk or overhead expenses. In fact, the owner provides them with everything they need to sell their product—the building, the utilities and even the product. To keep their business in place, they are responsible for the guest experience. 2) Every owner should be willing to talk the talk. Pick up a rag and help, too! To get line

employees at all levels to do anything extra, especially cleaning, an owner must lead by example. Practice what you preach and be a team player.“All that does is slow me down. That stuff isn’t really necessary, look at my sales.”When you dine in a chain restaurant, nine out of 10 times you will have servers introduce themselves, ask you if this is your first time here, tell you today’s specials and offer an appetizer. To a server at an independent restaurant, this seems ridiculous because there is usually no training program in place and a lack of follow through by management.Again, if you find your serving staff saying this to you, they almost definitely have too many tables and think the more tables you have, the more money you make. As I’ve already explained earlier, this is a recipe for disaster and couldn’t be any farther from the truth.Learn from the chains! Ultimately training your serving staff to follow the steps of service (exactly, every time) is the key to guest satisfaction. And guest satisfaction is what will increase tips and increase your bank account.Yes, they’re all avoidable!To increase your sales and attract more business, you need to separate yourself from the chains and provide the best service possible. Do this and I guarantee your sales will go up.

TheRESTAURANT EXPERT5 Fatal–Yet Avoidable –Service Errors


The 82th annual National Beer Wholesalers Association Convention and Trade Show convened at Caesars Palace in Las Vegas Sept. 22-25 filling 100,000+ square feet of tradeshow floor and attracting nearly 4,000 industry representatives. The convention was a chance for distributors to research all that’s available in the world of brewing, while the tradeshow was a showcase of breweries from all over the world with 263 different exhibitors displaying their wares, and nearly 100 breweries pouring more than 500 different beers. The most congested spaces on the tradeshow floor were amongst the tables of the craft breweries and the show appeared to be dominated by artisanal beer sporting plenty of flavor. No surprise there, for although the growth of craft beer has slowed to a single digit increase of 4%, it continues to increase its share of sales and in 2018 accounted for a 13.2% share of the total US beer market (up from 12.3% in 2016). Additionally, the number of operating breweries in the US is at an all-time historic high, which as of 2018 according to the Brewers Association stands at 7,450, compared to 5,562 the last time this convention convened in 2017. One change to the tradeshow floor was the revamping of the Brewers Association-sponsored section. Formerly called the Craft Brewers Pavilion, it was renamed Independent Craft Brewers, likely in recognition of the fact that many former independent breweries have been bought out by large conglomerate companies such as AB/InBev. Within the Independent aisle were numerous extraordinary finds. As usual, the Coronado, CA-based Garage Brewing was having fun with its use of non-traditional ingredients such as its Marshmallow Milk Stout, Orange Vanilla Cream Ale and Mango Hefe. I was drawn to

the Jeremiah Johnson Brewing Co. table due to the iconic mountain man’s name, but in truth the owner of this Great Falls, Montana brewery shares the same name and I enjoyed his Mountain Man Scotch Ale, brewed with 2-row pale malt and local honey. The iconic family/employee owned Deschutes Brewery out of Bend, Oregon had a new release, its Handup IPA, a refreshing brew named for the cyclocross mountain biking term weighing in at a 65 IBUs and 6.5% ABV. The family-owned Fremont Brewing from Seattle, one of the largest barrel aging breweries in the US, impressed me with its Rusty Nail, a 13.9% ABV imperial oatmeal stout brewed with brewers licorice and cinnamon bark and blended with beer aged for 3 years in Elijah Craig bourbon barrels.Although not in the Independent aisle, a notable newcomer was the Dogfish Head Slightly Mighty, the Delaware brewery’s version of a low cal/low carb brew, which is a session IPA brewed with monkfruit that only weighs in at 4% ABV, 95 calories and 3.5 carbs per 12-oz serving. As great as the aforementioned beer were, some equally interesting products were from countries one doesn’t always think of when the term craft beer comes to mind: Canada and Japan. Three breweries, all out of the Ontario Province, included the Belgian-inspired Bench Brewing, from the Ontario wine country that contains 55 wineries, pouring its sour beer representatives Strawberry Grove, a bright 5% ABV mixed-fermentation sour ale fermented with its house culture of yeasts and lactobacillus and finished on locally-sourced strawberries; and Citra Grove, a dry-hopped hazy sour with notes of orange, pineapple and melon. Nickel Brook Brewing had some extraordinary barrel-aged imperial stouts: the Kentucky Bastard aged in

Buffalo Trace and Wild Rose bourbon barrels; Winey Bastard, perfect for wine lovers, aged for a year in Pinot Noir barrels from the Niagara wine region; and Café Del Bastardo, infused with whole coffee beans and aged in bourbon barrels. Cameron’s Brewing Co. brought renditions of my favorite beer style: barleywine. Its two versions were the 13% ABV Where the Buffalo Roam aged in Buffalo Trace bourbon barrels, and its 11.8% ABV Early Bird Breakfast, also aged in bourbon barrels and brewed with two classic Canadian ingredients: maple syrup and cold steeped coffee. Not to be outdone, Japan brought several brews from its emerging craft brewery scene. Standouts were the Miyazaki Hideji Beer Co. Kuri-Kuro 9% ABV dark ale brewed with chestnuts; and Kiuchi Brewery Hitachino Nest Yuzu Lager made with the skin of the yuzu fruit. Also new to market from overseas was the top fermented and cold conditioned 4.8% ABV Sion Kölsch, a true Kölsch brewed in Cologne, Germany, the home of the easy drinking style that dates back to 1318 when Kölsch beer was first brewed in the shadows of the iconic Cologne cathedral. This was my 11th time attending the trade show, which has become noticeably dominated by craft beer choices, a trend that has grown exponentially over the past 20 years. If this trade show is any indication, it would appear that more and more distributors are embracing the craft beer segment as it slowly but surely chips away at the pie, securing a larger piece of its share of the beer market.The NBWA is a major beer biz convention that wisely comes to Vegas every other year and alternates in other cities (sans trade show). For more information, visit the NBWA’s website at www.nbwa.org.

Craft Beer Takes Center Stage at 2019 NBWA Convention & Trade ShowBy Bob Barnes

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MGM Grand Garden Arena Las Vegas, NV

Save the Date | Saturday, March 7, 2020 Mark your calendar and expect big surprises at the Power of Love® Gala.

Cuisine by Wolfgang Puck ♥ Tantalizing Cocktails Exquisite Wines ♥ Luxury Auction Items ♥ Spectacular Entertainment

Celebrity Appearances ♥ Philanthropy and Camaraderie

Proceeds Benefit:Cleveland Clinic Lou Ruvo Center for Brain Health

Alzheimer’s | Huntington’s | Parkinson’s | Multiple System Atrophy | Multiple Sclerosis

Seating available now: KeepMemoryAlive.org/POL 702.263.9797 | [email protected]

AND

Present


By Adam Rains & Terry ClarkAdam is lead bartender at The Golden Tiki and a member

of the Health & Wellness Committee for the Las Vegas USBG. He has studied at SDSU, USBG, BarSmarts, International Sommeliers Guild, Certified Cicerone

Program and Southern Glazer’s Wine & Spirits Academy.

Terry is Beverage Director at the Summit Club where he is building an elevated bar program. He is certified by the

Court of Master Sommeliers, an active USBG member and in 2018 won the USBG award for Most Creative Bartender.

If there is a single USBG member that should be recognized for their pursuit of knowledge it is Mark Kiyojima. He attends nearly every offered seminar, continues to rack up certifications and strives to be a mentor and a good example to younger bartenders. He was recently named as the new Vice President of the USBG Las Vegas Chapter. First I'd like to say congratulations on being named our new USBG Chapter Vice President. I don't think chapter members understand the amount of hours Counsel Officers put in. Have you started making adjustments in your day to account for this? Yes. Our chapter President and Secretary challenged me to further develop the USBG Education Program. With the help of our local USBG Directors we have been meeting weekly to create a solid foundation of education that all USBG members will benefit from tremendously. The USBG is for its members and my goal is to do everything in my power to give back what I have gained throughout the years.

How did you get your start bartending, where are you currently working and what is one thing you learned on your first day that you still use today? I completed my 1,000 practical work hours for the UNLV School of Hospitality as a busser at Hamada of Japan in the Flamingo Hilton. I was interested in getting behind the bar and my General Manager told me that he needed one at another location. The rest is history. I apprenticed for Kit Va Vong and he taught me about the “Golden Opportunity.” He said that if you can turn someone’s worst experience into their best experience you will make a friend for life. I watched him do it many times and it has stuck with me. I currently bartend at Omnia Nightclub inside of Caesars Palace.

Cocktail culture is so vastly different today than it was 10 years ago. Where do you see it going in another 10 years? How has the USBG affected your life and career? The creativity in cocktails is through the roof. In another 10 years I envision not only more innovation, but a deeper dive into the history of Classic Cocktails and their original ingredients. Cocktail historians slowly find more evidence of the true ingredients to our Classic Cocktails. We must take a look at the past, present and future to really have a better understanding of our profession. Throughout my 10 years in the USBG I have grown tremendously as a bartender.

When I first joined the USBG I would enter cocktail competitions and work on cocktail development. Prior to being a part of the council my goal was to take advantage of all of the educational opportunities.

What is something you would like to see younger members do that you didn't think was important before but now see that it is? “Once a bartender always a bartender.” Appreciate your time as a bartender. I started my service career as a bartender then transitioned into management for many years. Then started bartending again, because not only did I miss the type of work, but the camaraderie between a bar team.

I tell you I want a spirit forward cocktail that's rich and has baking spice undertones. What do you make me?

Aged Rum Old Fashioned—Aged Rum, Demarera, Turbinado or Muscovado sugar syrup, Angostura and orange bitters, garnished with a flamed and cloved orange peel. Sounds warm and fuzzy.

Thanks for your time, Mark. I am truly happy to see you get a Council seat and can't wait to see the great things you accomplish. Is there anything else you would like to say?Without the loving support of my wife Therese, I would not be the happy-go-lucky bartender that I am today. She is my daily motivation and makes sure that I always strive to be a better human being. Special thank you to my family and friends back home in Hawaii that always show me loving support.

MARK KIYOJIMA

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By Shelley Stepanek

Shelley Stepanek is President of DSA, the oldest non-profit tourist

association in the state, along with being on the board of ticket

brokers. Shelley has previously owned three restaurants.

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TERRAZA BY CAFÉ AMERICANO has opened at Caesars in Las Vegas. And what a fantastic patio café it is. In front of Caesars overlooking the tent where the famous Absinthe show performs, this is a great new venue. With plenty of shading, misters and its own 12-seat outside bar, Terraza features a 9X16 screen for football viewing, videos or perhaps a meeting presentation. Walk directly into the patio or go thru Café Americano. There are 18 tables, enough to seat 60. Terraza features Asian, Tex Mex, Latin and American food and is open 24 hours a day. We tried shrimp ceviche, short rib tacos, steak roll sliders, calzones, mini steak banh-mi sliders and a quinoa dish. They also serve fries smothered in gravy, curried garbanzo bruschetta and KFC steamed buns. Finishing up we had a nutter butter milkshake, always a favorite. TERRA ROSSA is truly a one-of-a-kind great Italian experience. Executive Chef Dan Rossi is bringing hearty classics and rustic flavors to this beautiful Red Rock eatery. Located on the west side of the resort in the old Salute Restaurant, this amazing place will serve you up the finest of dinners. With a beautiful outdoor patio, bar and private dining room, diners will have a great evening feasting on magnificent dishes. I got to experience it and was delighted. We started with a beautiful drink, called the Tarantella, made with Glenmorangie 10-yr, Cynar, Creme de Cacao, Demerara, smoke, and orange bitters that had a smoky taste, and went to a White Negroni, made with Tanqueray. Our private room of 12 guests ordered everything family style. The high-end appetizer plates with both green and black marinated olives, fabulous parmesan cheese bites, salamis and artichoke hearts with some spreads to go on the bread was the starter. There was a carpaccio plate, giant Gambari shrimps and meatballs. Three rustic pizzas arrived, and then came the salads. The Caesar was crisp and satisfying, while the Mista with shaved fennel and the Capressa were the perfect touch. Tarantella pasta, rigatonis with meat sauce and spaghetti are all on the menu. The steak, Bisteca alla Fiorentino, was a 28 oz Double R Ranch for two and was perfectly done on a grill. There are eight veal dishes to pick from, along with plenty of chicken and fish including salmon. All breads are baked daily and they use only the very highest imported ingredients. And don’t forget the desserts, especially the Tiramisu. 5-11 nightly, 702-797-7777. CINNAMON’S! Yes, I talked about them before. But they have just added a lot of new items to their breakfast and lunch menu, so they deserve a new go round. Featuring many Hawaiian dishes, such as mahi mahi, kalua pork or smoked salmon egg dishes, crab cake Benedict and lox & cream cheese with salted salmon, this mixture of Hawaiian, Chinese, Italian and a little bit of love is what Cinnamon’s is all about.

Newest items they have are a cheeseburger omelet w/country tots, pork adobo and kimchee fried rice with a scoop of potato macaroni salad; and a seasoned chicken with a Chinese-style green onion/ginger topping. And we all know they are famous for their pancakes, so the newest addition is a Cinnamon Roll Pancake. New lunch items include a Bun & Burger Combo, with Huli-Huli chicken alongside pina-cole-slada. That’s slaw for short! The Las Vegas Green Burger has fresh spinach, sautéed mushrooms, jack cheese, parmesan cheese & a garlic-cilantro aioli. The Chicken Katsu-Kalua Pig & Cabbage combo has Japanese-style fried chicken with dipping sauce and smoky roasted Hawaiian pork with cabbage. Taco, prime, or curried chicken and papaya salads, grilled cheese, or Ruebens are regular staples to name a few. Cinnamon’s is known for its Prime Rib Loco Moco, an in-house roasted with demi-gravy and horseradish cream. This place is definitely Hawaiian, as they have three restaurants in Hawaii and two in Japan and are fast expanding this great new concept. Owner Alika Nam will go out of his way for whatever you request. Take-out orders for sure. Will cater. And they sell the best Hawaiian coffee! Open 7 days, 8 a.m.-3 p.m. 7591 W. Washington. 702-478-7027.

Best of the Best


When Michael Gaughan opened the doors to his newly-created Barbary Coast Hotel on March 2, 1979, on the site of what had begun in 1952 as the Desert Villa, he wasn’t focused on creating a luxury restaurant. The casino merely had a coffee shop that provided meals to its patrons.Located at Flamingo Rd. and Las Vegas Blvd., on one of the most coveted “four corners” of the Strip, the Barbary Coast, housing its modest 150 rooms and suites, was surrounded by luxury resort hotels, with the Flamingo Hilton next door, MGM Grand Hotel and Caesars Palace across the street and the Dunes on the diagonal corner.Over time, the pioneering Gaughan began to realize that he needed to “up his game” if he were to compete with his larger neighbors, so he set about creating his own high-class restaurant, and spared no expense in doing so.He opened Michael’s Gourmet Room August 9, 1982 and it was lavish, indeed. Diners entered through a beautiful leaded and faceted glass door, which set the tone for the interior, with its red textured walls, red velvet banquettes, distinctive high-back wing chairs, glimmering chandeliers and an ornate, domed stained glass ceiling.After Gaughan purchased the recently-built South Point Casino and Hotel in October, 2006 and divested himself of the Barbary Coast, he began replicating his Michael’s Gourmet Room at his new location. He brought both the original glass entrance door and the domed ceiling to South Point, and the restaurant opened to much fanfare on April 7, 2007.Heading up the restaurant is Manager/Maitre d’ Jose Martel, whose truly remarkable tenure has reached 36 years. Assisting him is Assistant Maitre d’ Russell Anzevino, who has been there over 32 years. Executive Chef Fred Bielak also has been there for 36 years, and six other employees each have over 30 years’ longevity.

Not only is the restaurant’s appearance a faithful reproduction of its original 1982 opulence, but the menu also reflects classic dishes from that era. Michael’s is an epicurean throwback to the days when “fine dining” was embraced and celebrated.Upon being handed the wine list, I was amazed that it was housed in two thick volumes. Upon opening the first one, though, the reason for the size became apparent immediately. This compilation was not simply a listing of all the available wines; it showed all the actual wine labels, a practice employed by some upscale restaurants many years ago. How nice to see such a wealth of information other than just the producers’ names and locations. Facts about a wine’s appellation status, grape variety, vintage, alcohol content and sweetness level are all extremely useful when making an informed selection.The first volume, titled simply, “Wine List,” contained the following extensive categories: Champagne and Sparkling, French Burgundy White, French Burgundy Red, French Bordeaux White, French Bordeaux Red, Proprietary Red, Cabernet Sauvignon, Merlot, Rhone Valley White/Red, Pinot Noir, Zinfandel, Italy White/Red, Spain, Australia/New Zealand White/Red, Argentina/Chile, Sauvignon Blanc, Chardonnay, Germany–Riesling, Oregon/Washington State White/Red and Dessert. Bringing your own bottle will incur a $45.00 corkage fee.The second volume, titled, “Captain’s Wine List,” illustrated what can best be described as containing very upscale selections for those whose budgets may have expansive limits. The categories were: Champagne, Imported Reds, American Reds, Imported Whites and Dessert Wines.

Before you even begin to choose from the menu, you are served a large plate of tempting “crudites,” which include quail eggs, among many others. Menu offerings are luxurious throughout, and the sumptuous appetizers serve as a prelude to the rest of your meal. You’ll be tempted by the large Maryland Lump Crab Cake, Scampi Fra Diavolo, Coquille St. Jacques or the truly artistic presentation of the Australian Lobster Cocktail, among many others.The numerous salad choices include the classic Caesars, which was prepared expertly for us tableside by Assistant Maitre d’ Anzevino.All the prime meats are charcoal-grilled, and include filets and sirloins, as well as double rib spring lamb chops. But the classic presentations from yesteryear are the Chateaubriand and rack of lamb, both served bouquetiere and carved tableside.Seafood lovers have a generous number of delicious selections: filet of wild salmon, sea bass, broiled Maine lobster and imported Dover sole, to name but a few. The comprehensive menu is rounded out nicely by chicken and various veal dishes.If, by chance, you have left room to indulge your sweet tooth, the large dessert cart is extremely impressive, and presents numerous choices, including Carnegie Deli cheese cake from New York, fresh berries flambeed with Chambord and key lime pie brought in from Florida. And it wouldn’t be a classic experience without tableside preparations of cherries jubilee and bananas foster.The restaurant’s name says it all. Go for a genuine “gourmet” meal.

Michael’s Gourmet Room

By Blake Myers

Blake Myers visited Las Vegas many times annually for over 35 years, and as his familiarity with so many restaurants grew, more and more people

“back home” began asking him where to eat on their “upcoming visit.” In 1998 he began formally

reviewing and recommending his best picks in a newsletter he published, and after moving here in

2008 soon established his website, Bestofvegasdining.com, through which he shares his selections with a

worldwide audience.

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May I Recommend...


Chef TalkThe Octopus Experience

By Chef Allen AschFeel free to contact Chef Allen with ideas for

comments or future articles [email protected]

Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from

Culinary Institute of America, Johnson and Wales University and Northern Arizona University. He

is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from the

American Culinary Federation in 2003.

Amazingly there are over 300 different species of octopus. The octopi are categorized as cephalopods showing many similarities to squid. Like squid, octopi (an acceptable pluralization of the octopus like octopuses), have the ability to spray ink, have no bones as well as the ability to camouflage themselves when in protection mode. They can change the color of their skin as well as changing their opaqueness and reflectiveness. Octopi actually only have six arms; the other appendages are legs.All 300 species of octopus are venomous but there’s only one that is known to have poison

effective on humans, the Blue Ringed Octopus. Octopi survive in most regions within an ocean including coral reefs, seabeds and in the depths of the ocean. The suction cups, which are on the arms or appendages, are used for both respiration and locomotion. The siphon brings water in and then expels it, propelling the octopus forward. Octopuses also have an excellent sense of touch. An octopus’s suction cups are equipped with sensors so the octopus can taste what it touches. An octopus’s arms also do not become tangled or stuck to each other because the sensors recognize the skin and prevent self-attachment.

Generally, octopi age very quickly and are short-lived due to their ability to mature early in their lifespan. When octopi are mating the male uses one of his arms, a special one, to deliver sperm directly into the female. Females hide the eggs and care for them until they hatch. The eggs look similar to a tiny version of white grape bunches. The lifespan of a female is between 1 and 2 years. About forty days after mating, the female giant Pacific octopus attaches strings of small fertilized eggs (10,000 to 70,000 in total) to rocks in a crevice or under an overhang. Here she guards and cares for them for about 160 days until they hatch. In colder waters, such as those off of Alaska, it may take as much as 10 months for the eggs to completely develop. The female aerates the eggs and keeps them clean; if left untended, many eggs will not hatch. She does not eat during this time and dies soon afterwards. Males die a few weeks after mating. The harvesting of octopi have increased greatly in the last 30 to 40 years, with last year 370,000 tons being taken from oceans worldwide. This has led to a new aquaculture society that is farm raising octopuses, just like they do for salmon, shrimp and tilapia. The “Vulgaris” species is the most commonly eaten octopi, but in aquaculture they are using another species, called the “Maya.” Morocco used to be the world’s largest producer until the oceans were overfished. Aquaculture farms generally control the temperature, feed and lighting where the animals are grown to maximize the speed of growth and reproduction. Aquaculture of the octopus started in the 1960s but only had a survival rate of 9%. In 2004 this went up to 31%, due to the change in species, which is still not a viable rate for big commercial development. Another advantage of the Maya breed is the quick pace they come to adult maturity. Some current experiments have seen upwards of a 50% survival rate.The harvest season is from August to December. Generally, fishermen tether their boats to each other and use one boat with a motor to take them out to the beds and bring them back in. Fishermen fish with poles baited with softshell crabs. When the octopus sees the crab, it wraps its arms and legs around it and fishermen pull it into the boat. Depending on the species an octopus length can measure as little as one inch and weigh as little as a third of an ounce. On the larger species they can weigh around 150 pounds and have an arm span of around a 14-foot span. The average adult weighs around 33 pounds. The largest ever recorded was it 600-pound octopus with a 30-foot arm span.


Book Review: Vegas Brews—Craft Beer and the Birth of a Local SceneBeing released on October 22, this new book by Michael Ian Borer is more than a history of craft beer

in Las Vegas. Borer, an assistant professor of sociology at the University of Nevada, Las Vegas, explores

the phenomenon of how the city that has a reputation for catering to tourists first and residents second

is contrasted by the craft beer movement taking root in Las Vegas as an asylum from the neon glow

and spectacle of the Strip. In the six chapters he notes how the local brewing community has become

a catalyst for forging a local and urban identity. Borer is well-known as an aficionado of the local beer

scene and has spent years attending and observing beer festivals, breweries and bars to create a portrait

of the craft beer industry at the intersection of urban studies, sociology of culture and food studies. This

is a must-read for anyone involved in the local Vegas beer scene as well as anyone interested in how

Las Vegas is moving toward becoming a vibrant beer community despite the distractions of the tourist

attractions that draw several million visitors each year.

www.amazon.com/Vegas-Brews-Craft-Birth-Local/dp/1479879614/

Bold Dog Beer Co. K.I.S.S. SaisonThe Chicago-based Bold Dog Beer Company takes its name from founders Jerome and Shari Stontz’

beloved bulldog and the K.I.S.S. in this beer’s name stands for the brewery’s Keep It Simple Series. The

company focuses on American and Belgian styles and this one is a fine representation of the Saison style.

Made with Pilsner malt and Citra hops, it logs in at 60 IBUs, which is much hoppier than your usual saison,

but it melds nicely with the spiciness from the Saison yeast strain it’s brewed with.

www.bolddogbeerco.com/beers

Elevation Beer Company 8 Second KölschThis 5% ABV, 15 IBU brew from the Poncha Springs, Colorado-based Elevation Beer Company is brewed to

be a true representation of the classic, crisp German-style ale. Elevation Head Brewer Christian Koch fell

in love with this easy drinking style of beer while visiting Cologne, Germany and first brewed it as a special

beer for the local rodeo (hence the name and graphic of a cowboy riding a bull on the label). It quickly

became a hit and is now one of the brewery’s year round core beers.

elevationbeerco.com/beer/8-second-kolsch

Clément Rhum Agricole Vieux Rhum V.S.O.P RumFounded in 1887 by Homere Clément, the Rhum Clément distillery has distinguished itself as Martinique’s

leading rhum brand and distills its products from fresh sugarcane juice. The distillery’s flagship Rhum

Agricole Vieux is aged four to six years in oak casks and draws complexity from the alternative use of virgin

oak and re-charred bourbon barrels. The marriage of bourbon and rum should appeal to both those who

love a good sipping whiskey and the smoothness of a well-aged rum.

spiribam.com/rhum-agricole

Copper Still Single Barrel Indiana Straight Bourbon WhiskeyWhile most bourbon hails from Kentucky, bourbon can be made anywhere in the US. This 90 proof

bourbon from the Copper Mountain Beverage Company hails from Plainfield, Indiana and is aged in new

oak barrels for more than two years after being distilled with sweet Indiana corn and 21% rye to give a

balance of sweetness and spice. The nose begins with a hint of vanilla and oranges which gives way to

flavors of toffee, caramel and chocolate with a silky smooth finish.

cmbeverage.com/copper-still

Product Review By Bob Barnes


Meat alternatives, also known as plant-based foods, are continuing to trend, as high-profile launches from big chain restaurants like White Castle, Burger King and most recently KFC announced they are adding vegan meat alternatives to their menus.Although not a new concept, not too long ago the biggest issue these plant-based companies faced was the lack of education of consumers about their products and convincing restaurants and retailers to stock their commodities. Fast forward to 2019, and it has been an incredible year for this niche industry. US sales of plant-based food grew 31.3% between April 2017 and April 2019, to about $4.5 billion, according to the data collected by SPINS for the Good Food Institute and the Plant-Based Food Associations.With meat alternatives fast gaining popularity, it’s offering us a glimpse into a different future for meat. More and more consumers are simply trying to eat healthier, while others have become more conscious about the effects mass meat production has on the environment and the welfare of animals. Every year, more than 9 billion animals in the US are raised and killed on factory farms. Our factory farm system has contributed to a range of problems, from increasing antibiotic resistance to the climate crisis. Proponents of meat alternatives say these meatless meats could help change that equation.It has tremendously helped that there are more alternative options available in the market, thus empowering the two-thirds of Americans to choose alternative meatless options. Companies like Beyond Meat Burger or Impossible Burger have products made from plants that are meant to taste like meat, be marketed to meat-eating customers and replace some of those customers’ meat purchases. (That’s what makes them different from veggie burgers, which have been typically aimed mostly at vegetarians.) Another kind of meat alternative said to be

expected on the horizon is “cell-based” or “lab-grown” meat, which are products that are made from real animal cells but are grown in food production plants instead of being taken from animals raised in captivity and slaughtered for consumption. The rise of the meat alternatives has driven researchers and marketing experts to realize that this current trend doesn’t have to be a niche product just for vegans or vegetarians, who make up just 3 percent of the US population. There are in fact lots of Americans who are meat-eaters, but who are also up for trying plant-based products as long as they’re tasty, cheap and nutritious. Those consumers, not vegetarians and vegans, would be the target of the next generation of meat alternatives. So, the teams behind meat

alternatives work to ensure their products have flavor, micronutrients balance and the cooking experience of meat, thus working hard to break the stigma that plant-based products are just for vegans and vegetarians.In the upcoming months, restaurants and consumers can probably expect more big chain restaurants to announce meatless products on their menus, as well as emerging competitors to the market. Tyson and Purdue Farms are said to be launching their own plant-based meat products. Good for consumers, as more competition means keeping prices down, more choices and make it likelier that the industry can scale up to meet the growing demand for the meat.

Meat Alternatives May Not Just Be a Trend


EVENTS AD INDEXThere are several major food & beverage events happening in the coming months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.October 8-10: Global Food and Beverage Expo and Vegas Expo (VFX) at the Mandalay Bay Convention Center will provide an opportunity for 5,000 attendees to see, smell and taste over 200 exhibitors’ products. The attendees will include buyers, importers, exporters, distributors, scholars, industry influencers and media. gfba.vegas

October 14-17: G2E (Global Gaming Expo) will return to Las Vegas, hosted at the Sands Convention Center. This is the largest gaming show in the world which includes F&B@G2E in the Food & Beverage Pavilion dedicated to all F&B related food & beverage products and services to the casino gaming industry. www.globalgamingexpo.com

October 15-19: Supply Side West at the Mandalay Bay Expo Hall will bring together more than 17,000 ingredient buyers and suppliers from the dietary supplement, beverage, functional food, personal care and sports nutrition industries and will offer an opportunity to explore new trends from over 1,300 exhibitors and 140 hours of educational and conference programming. west.supplysideshow.com/en/home

October 19: The Motley Brews 7th Annual Downtown Brew Festival at the Clark County Amphitheater will offer a wide range of beer styles with more than 200 beer choices from 60+ breweries, including several from Nevada. www.downtownbrewfestival.com

October 26: Big Dog’s Brewing DOG-tober Beer Fest & Brat Party will combine traditions of Oktoberfest celebrations with the charm of an old Wisconsin brat cookout along with live bands and more than 40 local, regional and international beers, including several Big Dog’s brews. www.dogtoberbeerfest.com.

October 26: The Martha Stewart Wine & Food Experience, a 10-city culinary series, will make a stop at the outdoor Las Vegas Festival grounds at Las Vegas Blvd. and Sahara with a cooking demonstration from Stewart, the chance to explore various kitchen gear and other products and samples of cuisine from the MGM Resorts International family sips of cocktails and wine from top Las Vegas mixologists and sommeliers. wineandfood.usatoday.com/events/las-vegas

Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow.

Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule.

Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.

Cutting Board Resurfacing & Replacements

Steak & Table Knife Re-Serration / Sharpening

Jay’s Sharpening Service

W Tropicana Ave

W Harmon Ave

Arville St

4310 W Tompkins Ave Las Vegas, NV 89103702-645-0049

www.jayssharpening.com • [email protected]

Al Dentes’ Provisions page 9 [email protected] 702-642-1100

Big Dog’s Brewing Company page 30 www.bigdogsbrews.com 702-368-3715

Designated Drivers, Inc. page 30 designateddriversinc.com 877-456-7433

Keep Memory Alive page 2 Event Center 702-263-9797 kmaeventcenterlasvegas.com

Jay’s Sharpening Service page 30 www.jayssharpening.com 702-645-0049

Lee's Discount Liquor page 32 17th Annual Wine Experience

Power of Love 2020 page 23 keepmemoryalive.org/POL 702.263.9797

Roca Patron page 31 rocapatron.com

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The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 42-45% abv.

IN THE TIME IT TAKES TO READ THIS AD, WE’VE MADE LITTLE TO NO PROGRESS.We slow-roast the finest 100% Weber Blue Agave for more than three daysand then slowly crush it with a two-ton tahona stone wheel. The result is anearthy, complex taste that’s more than worth the wait.

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shares the secret behind the success of aviation gin · and electrifying the previously sleepy gin...

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