august 2012 the las vegas food & beverage professional

“With Stem Locks,

we have saved

hundreds of dollars

per month on

breakage; spilled

drinks accompanied

by customer

dry-cleaning; and

complimentary dishes.”

— David Whitestine,Olde Port Inn,

Avila Beach, CA

“BeSt neW

restaurant and bar

PrODuCt Of 2012.”

— Leonard Cohen,Ciopinot,

San Luis Obispo, CA

trADe: SySco · www.SupplieSonTheFly.comCOnSumerS: inSTawareS · www.inSTawareS.com

vISIt: www.STemlockS.comYOu tuBe: Tinyurl.com/STemlockSVideo

protect againstthe unexpected

StemLocks_LVFB_ifc.indd 1 7/26/12 11:57 AM

August 2012 I The Las Vegas Food & Beverage Professional 3www.lvfnb.com

August 2012

CONTENTS

8

18

24

Page 4Hot Off the Grill!

Page 5Flavors of the Heart

Ask Doctor Sake

Page 6HR Insights

Page 7 Wine Talk

Page 8 World Pastry Championships

Page 9 What’s Brewing?

Page 10 Food for Thought

Page 11 Courtyard Grill

Page 12 Brett’s Vegas View

Page 13Top Chef

MastersWorld Pastry Championships Photos

Lagasse Stadium

Page 15Chandra’s Latenight Picks

Industry Nights

Page 16 STEM LOCKS™ Protects Against the Unexpected

Page 18 What’s Cooking?

Page 20 Big Dog’s Summer Beer Fest

Bradley Ogden’sFarewell Mixer

Page 21 The Cosmopolitan Cocktails

Page 22A Drink to Your Health: Beer!!!

Page 23Destination Salt Lake City

Page 24This Month’s Favorite Flavors

Page 25Most Inspired Bartender Semi-Finals Kick-Off

Page 26Southeast’s Greenest Restaurant

Page 28Western Foodservice & Hospitality Expo

0 F&B Associations

Page 31Advertiser Index

Events

FEATURESCover We are so excited to be one of the first to introduce a

revolutionary new product for the Food & Beverage Industry called “Stem Locks,” a very simple concept that attaches to the edge of a serving tray and locks the stem of most any glass in place. This prevents the glass from tipping over, spilling, falling and breaking or even worse, on a guest. It’s a great invention which will save beverage operations thousands, by preventing loss.

Full story on page 16

7 LA CAVE FOOD & WINE HIDEAWAY AT THE WYNN article by our contributor and Wine Specialist Alice Swift, interviews two of our favorite F&B executives, Wine Director Chloe Helfand and General Manager Jennifer LaSala, with an in-depth look at a very professional and personal operation.…

24 OUR FAVORITE FOOD & BEVERAGE PICKS shows our readers just what excites us in the Las Vegas F&B market these days. If you have a favorite let us know, and we will check it out.

BackCover THE GREAT LAS VEGAS COCKTAIL SHAKE-UP is in full swing and

Mixologists, Bartenders, Beverage Directors, and Beverage Specialists are invited to create a special cocktail and send it to us at [email protected] for a chance to win national recognition and be highlighted on the cover of The Las Vegas Food & Beverage Professional September issue. “If you don’t submit-You can’t win!”

4 The Las Vegas Food & Beverage Professional I August 2012 www.lvfnb.com

ContributorBeth Ellyn Rosenthal

ContributorKim Trevino

ContributorPatrick Sullivan

ContributorK. Mike Masuyama Ph.D.

“Dr. Sake”

ContributorChandra Paige

Spirits EditorAdam Carmer

ContributorCharlotte Maher

ContributorsLucille Thaler &

Tony Zanoff

Pre-Press TechnicianBrandon Yan

ContributorChef Jet

ContributorJuanita Fryer

ContributorJackie Brett

ContributorShelley Stepanek

ContributorLes Kincaid

ContributorsScott & Elaine Harris

Contributor Mitchell Wilburn

Bob BarnesEditorial [email protected]

Juanita AielloCreative [email protected]

August 2012

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

HOT OFF THE GRILL!

CONTRIBUTING STAFF

ContributorLinda Bernstein

ContributorMichael Oshman

ContributorAlice Swift

ContributorBen Brown

ContributorKellan Bartosch

Contributing Photographer

Bill Bokelmann


Rose Powell-Carver


Kim Farley

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

Las Vegas, NV 89146www.lvfnb.com

The Las Vegas Food & Beverage Professional

@lvfnb

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

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

We welcome the new opening of the Firkin Pub & Grille, a British pub located at the corner of Harmon

and Paradise across the street from the Hard Rock Hotel.

Bob Barnes, our own Editorial Director and Beer Specialist, has written an excellent article on the Firkin

in this issue. Read it-like it-and see you there! Here we are with two of the owners & operating team,

Tony & Mariel Sharron.

May I re-introduce our one and only Creative Director at LVF&B Pro, Juanita Aiello. For those of you who don’t know Juanita, she is the ever talented lady who puts both the monthly publication together as well as

our website. She is the one, in essence, that makes everyone in the magazine look good! And we thank her for that! For those of you that do know Juanita, here she is these days, completely remodeled! So don’t miss her

if you see her in your area…Cheers!

One of our favorite brewpubs recently held its Big Dog’s Summer Fest at its Big Dog’s Brewery on

North Rancho. Their events seem to get better every time; now, if the weather would just comply it would

please everyone. Here with LVF&B Pro Editor-in-Chief are Editorial Director Bob Barnes and Big Dog’s

Brewmaster Dave Otto, who makes the beer happen!


American Heart Association Event: 2nd Annual Flavors of the Heart$75/personSeptember 8, 2012 Time: 7pm-10pmWorld Market Center 475 S. Grand Central ParkwayLas Vegas, NV 89106 Bldg BBy Chandra Paige

Flavors of the Heart raises awareness of heart disease and tantalizes

the taste buds with gourmet dishes that are heart healthy. When food is

labeled healthy, people tend to shy away thinking it will lack in flavor.

Chefs from all over the Valley will be coming together and showing

food can be bold and bursting with delicious aromas and pleasing the

palate while being a friend to the heart. Carla Pellegrino of Bacio and

Bratalian will be the Honorary Heart Chef for Flavors of the Heart.

Carla’s sister, Alessandra Madeira of Bratalian, will be whipping up

her dish for this exciting event. More than 20 celebrity chefs will be

participating such as: Todd Clore from Todd’s Unique Dining, Anthony

Vidal of Hash House A Go Go, Murray Young, from Greens & Proteins,

Robert Solano from Mundo, and Quy Trinh from Roy’s Restaurant.

This culinary event will be filled with music, fine food tastings and wines.

There will be a silent auction with the proceeds funding the American

Heart Association’s local community outreach programs. Ticket holders

will receive a goody bag courtesy of founding sponsor Glazier’s Food

Marketplace of unique food items, as well as a $20 gift card from Via

Brasil Steakhouse. This will be a big party, expecting near 500 guests

this year. A great opportunity to sample around 25 restaurants’ cuisines

all under one roof and feel good about eating it too!

To purchase tickets go to www.flavorsoftheheart.com

I see that some sake is served cold and another sake

served hot. Why is that?

Cold Sake, Hot Sake: Sake was traditionally, formally

served hot-warm for centuries. Sake was also consumed

cold casually, hastily in a tea cup or even a rice bowl,

which was regarded not-well-mannered and was often

done by labor people, but not by Samurai or ordinary

people. Hot sake was effective to evaporate unpleasant

odor and to give quick alcohol effect; that is, warming

body and raising spirits particularly when sake was

primitive in quality with low alcohol content. Cold

serving sake emerged primarily as a new alternative to

the dominant, conventional hot sake after refrigeration

became readily available for commercial or home use.

Cold sake must be well-balanced with no biting or

lingering heavy body sensation because its character

stays there without change in chemistry by warming.

Anyway, hot or cold is a matter of serving style,

depending on occasions of drinking straight or pairing

with food. Hot sake is good in cold winter or with fatty

dishes like tempura to clean your mouth, while cold

sake is excellent in warm weather or with seafood or

light flavor foods. There is no better or worse of hot or

cold sake. Nowadays sake brewers design products for

serving either hot or cold prior to brewing. In the real

world, though, hot sake is often cheap sake and cold

sake is premium, more expensive sake at a restaurant.

Enjoy sake hot or cold as you wish.

ASK DOCTOR SAKE…

Hot or Cold Sake?

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

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

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

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


HRQuestion ofthe Month

Linda Bernstein has provided sound human

resources advice and guidance to Fortune 500

companies and others for over 25 years. She has

helped these organizations review procedures and

implement solutions that are designed to reduce

liabilities and increase their profits. She also assists with

the development of human capital through focused employee retention and

training programs designed for all levels of employees.

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

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

or on Amazon or Google books.

Phone: 702-326-4040

Email:[email protected]

Booksite: ItAllComesDowntoWE.com

Next month’s topic: The Challenge of Performance EvaluationDo you have to conduct performance evaluations or appraisals? Do you dread that time of year? Share some ways that you have learned to make this an easier process. Share your opinion or a situation. (Send to [email protected])

(Responses may be printed in next month’s column.)

By LindaWestcott-Bernstein

HUMAN RESOURCES INSIGHTS

Employees that Avoid the Truth

WANT TO ADVERTISE IN THE ONLY FOOD AND BEVERAGE-INDUSTRY DEDICATED PUBLICATION IN LAS VEGAS?

Review rates and availability at www.lvfnb.com/advertise.htm

Email [email protected] for more information.

Some of the toughest challenges managers face is evaluating facts and then determining the truth in situations that can seriously impact people and work. More aptly put, how can you ensure that your employees are being honest with you? Whether it’s about their attendance or a sensitive investigation, it can be tough to get at the truth. It has been my policy and belief over the years that if you show honesty, integrity and a sense of fair play with your people, they’ll tend to do the same for you.

What we are really talking about here is trust. As human beings, we are constantly evaluating and analyzing people by their actions and behaviors… thinking “Can I trust him/her?” As we all know, trust is earned, and it typically takes time and experiences to gain it. What we need to consider is whether we are treating others fairly, equally; and do we keep confidences and act with morals, ethics? These characteristics will show in our actions and behaviors.

So, how do you build an atmosphere of trust? Below are a few key components of building trust with others.

• Keep an open door.

• Be honest with others.

• Walk the talk.

• Listen with an open mind.

• Take action on the input of your employees.

• Be consistent.

What might be some of the underlying factors as to why employees avoid the truth? Your history or track record may be a part.

- Do employees that “speak up” get appreciation or repercussions?

- Do “whistleblowers” get chastised or blacklisted instead of thanked?

- Do you demonstrate behaviors and make decisions that are seen as fair?

The notion of truth is a challenging one because of the varying degrees of truth and our individual perceptions. What one person perceives as a blatant lie, another might find to be just a misunderstanding of the facts. If you have ever had to investigate an incident, you’ve experienced first-hand the challenge of “getting at the truth.” One of the toughest aspects is the fact that you are dealing with multiple versions of what happened, and then have to decipher this content to determine the facts of what actually happened. To help you get at the truth, there are a few key steps to follow:

• Ask yes or no questions first.

• Ask the same questions of all persons.

• Keep personal views and perceptions out.

• Ask more probing questions to get more detail.

• Be objective, base decisions on facts, regardless of how difficult.

• Take appropriate actions based on your decision.

There’s no easy way to say it, but we live and work in a world that has little regard for accountability. Until we do what we say we’re going to do, and act responsibly, it is unlikely that sharing the truth will become the option of choice for many. If you need a correlation to what I am saying here, just take a look at our current political demographic. Are these the model citizens that we hope will lead us to a brighter future? I’m pretty sure the answer would be NO. There’s no avoiding it – truth will prevail – especially if we begin to expect it in everyone.


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

The STaff family

La Cave is a very close knit family of employees with low employee turnover, proving that it is indeed a great place to work.

Jennifer: It’s about enriching the experience. One of the questions we ask is: “What have you done in the past year to expand your knowledge; what have you done to learn and grow?” It’s amazing to see that growth and process, and you want people to get something out of it, to feel fulfilled, and to challenge themselves.

Chloe: After the last CMS Level I certification, there are now around 10 people with pins. It’s very empowering to learn something that you can actually translate into an upsell, or into a conversation with a guest, to help them enjoy their experience.

The GueST family

Jennifer: I like to think that we take wine from an intimidating level down to something that’s a little more enjoyable where people can actually go outside of their comfort zone and try something new. The highest compliment that we’ve received is from guests staying here for multiple days who actually come [to La Cave] multiple times during their trip. They come back because of the staff; they

feel like they’re part of our family and they’re welcomed.

The CommuniTy family

LaSala and Helfand are very involved with Share Our Strength, a national organization aimed at ending childhood hunger by 2015.

Jennifer: Chloe and I have worked together now for three years for the annual Taste of the Nation, which is a fundraising event. All the profit stays in Nevada and goes toward programs not only to feed children, but teach caretakers how to grocery shop, and cook healthy meals for their kids.

fun faCTS

Chloe: Originally, I wanted to be the district attorney of the sexual crimes unit of NYC Linda Fairstein back in the day. [Fast forward to 2004, after Helfand met her husband, had their baby, and moved to Vegas.] I was first a stay-at-home mom, and Double Helix became my first wine-related job.

Jennifer: Ironically, in management, the BOH are all males, and the FOH, females, but there are no egos. We listen to one another, not necessarily because there are so many women, but because of the individuals. We all are of the same mindset, passion and work ethic, and are all there for the same cause.

We’re there to create, learn and grow, and I think that makes a huge difference.

Anything else to add?

Chloe: Jennifer inspires me to do more, work harder. Jennifer always says, “Thank you for coming in to work today.” Her employees even inscribed it on a business card case for her for Christmas. Keeping it positive is always a challenge in the F&B industry; everyday you are challenged with doing more, being better, fulfilling that promise to yourself and to your guests. It takes a lot to put a smile on every day, and [Jennifer] does it.

Jennifer: We all realize we’re a work in progress. We don’t have all the answers; we don’t know everything. We draw upon our support system (team) to have those answers; if we don’t have them, then we figure it out together. There’s no one saying “This is the answer, this is what it should be.” Instead, they say “What do you think? Well, let’s try this out.” At the end of the day, I think that’s why we are where we are; we continuously challenge ourselves and each other, and we always try to see what’s next.

Sunday Brunch Drink Specials: $20 AYCD Sparkling, including Mimosas, $20 AYCD Bloody Mary’s, & Caipirinhas

La Cave Food and Wine HideawayWynn, Las Vegas

This month, I “talked” with Chloe Helfand, Wine Director, and Jennifer LaSala, General Manager, of La Cave. The theme “In Vino Veritas” (“In Wine There Is Truth”) is inscribed throughout the restaurant, with a unique menu created by Chef William DeMarco to complement the wines.

Helfand has a well-rounded wine list, including value-driven wines. Helfand, a proclaimed “Spanish-phile,” loves how “Spain bridges Old and New World wine. You have Rioja representing old Spain, and Ribera, more modern, opulent and flashy. Spanish wine has improved, yet it’s still a great value and capable of complementing our food. We’re expanding our list to represent more regions, with smaller producers and single vineyard wines.”

La Cave utilizes enomatic machines, with 50 various wines by the glass. They also offer 2, 4, and 6 ounce pours so guests can taste wines individually or in flights.

According to LaSala, “Michael Morton, [owner of La Cave], has enriched [us] with [his] experience [Morton Steakhouse]; I think our team has a bit of an edge because we really have gotten to understand the industry, what true hospitality means and to welcome someone as if it were our home.” After spending some time with them, one core value stood out--Family.

By Alice Swift

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

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

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

suggestions for article topics or inquiries.

[email protected]

Photo by Bill B

ockelmann


Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief

of The Cuisineist.

Scott Harris, sommelier, President of Vino

Las Vegas LLC and a staff journalist for The

Cuisineist.

Email:[email protected]

Website:http://CUISINEIST.com

By Elaine & Scott Harris

The World’s Best Pastry Chefs Come to the Red Rock Resort Casino and Spa to Compete in the

World Pastry Championships

The 2012 World Pastry Team Championship was held July 8-9, at the Red Rock Casino, Resort and Spa. This event showcased the best in the Pastry Arts, which included 7 teams competing for the World Championship. Japan, the reigning world champion, presented the most stunning culinary creation, capturing this year’s world title again. USA was a very close second, with only a few short votes in between these two teams that demonstrated incredible skill, finesse and expertise.

The Zodiac was the theme this year and this encompassed several required elements in the competition: 1 sugar showpiece, 1 chocolate showpiece, I chocolate and sugar tray, 3 different types of chocolate bon bons, 1 entrement, 3 different types of petites gateaux, I entrement glace and 1 plated dessert.

Within each of the categories, specific guidelines must be followed and executed superbly. The plated dessert is perhaps the only one that the chefs have a freestyle format where their skills can have more leeway, since there are no restrictions on the number of components or shapes to each dessert. But for the majority of the competition, the years of experience and precision are under intense scrutiny of the judges.

This year’s judges included representatives from every country in the competition, including those who chose to remain “unaligned,” including Las Vegas’s Chris Hanmer, the youngest American pastry chef to win the 2004 title of World Pastry Champion, owner of The School of pastry Design and winner of Top Chef Just Dessert, and Vincent Pilon, Executive Pastry Chef, Mandalay Bay, Las Vegas, NV. Presiding over the judges was the president of the jury, Robert Ellinger, C.M. B, C.E. P. C., Chef/Owner of Baked to Perfection, Port Washington, NY. Robert Ellinger is the Founder and President of the Guild of Baking and Pastry Arts along with a career that included serving as Executive Pastry Chef at the Metropolitan Opera, and The United Nations.

With the multitude of auspicious judges the decision to crown the new winners was exceedingly difficult due to the incredible talent and expertise that was being showcased in this two day competition. As the competition was “heating up,” the ballrooms of the Red Rock Hotel were also a place where sponsors such as Amoretti, ABS (American Baking Systems), AUI (a gourmet food company) and E. Guittard (creators of fine artisan chocolates) along with many other purveyors and distributors of everything related to the World of Pastry were available with samples and demonstrations.

Many demo classes were held by the professional chefs and were filmed for the first time, thus making these classes available for purchase anywhere in the world. Also available for pre-order was the competition’s first professional cookbook, Plating for Gold. This book is a compilation of the plated desserts from the 2010-2011 competition.

From informative demonstrations, to the premier of one of the first “Sugar Arts” Culinary schools, the rooms were alive with the energy and enthusiasm from the best in the industry. All the while, the most innovative pastry chefs were busy creating and crafting their most elaborate and sophisticated Pastry Perfections that were showcased for all participants before the gala dinner. Team Japan’s “Zodiac” sugar showpiece was indeed a marvel, one in which photos only hope to capture. Team Japan had flown in their own “cheerleading squad” to help bolster enthusiasm as they went on to maintain their crown. For all those involved in the pastry industry, this was indeed a culmination of years of hard work and passion.

One can see why many are motivated to embrace the career of a pastry chef; it is one of creativity, art, passion, skill and beauty. No wonder dessert is served last at a meal. It stands as the best thing to be remembered. And this event reflected that statement.


Sam Adams Beer Dinner at Lagasse’s Stadium

Lagasse’s Stadium at The Palazzo held a Sam Adams beer dinner on July 6, allowing Chef Scott Pajak to demonstrate both his culinary creativity and love of beer. Chef started us off with a very refreshing Chilled Melon Soup with Blue Crabmeat & Lemon Gremolatta and Citrus Gastrique paired with Sam Adams Summer Ale. The tartness in the ale was a counterbalance to the sweetness of cantaloupe and orange juice. Spicy Tuna Roll with Ponzu Dipping Sauce and S.A. Noble Pils both sported big flavors and the five hops in the lager piggy backed off of the spicy tuna emboldened with Sriracha and garlic. Pan-seared Rainbow Trout with Summer Vegetable Rice and Lemon Herb Butter Sauce was served alongside the S.A. East/West Kolsch. This beer has a clean finish and a bright citrusy character, and Sam Adams Rep Ivica Cvitkovic informed us that it’s aged on a bed of Jasminum Sambac, a fragrant night flower from Asia. This dish was quite satisfying and imparted a summer feel through the rice sprinkled with carrot, corn and fried arugula. Grilled Pork Loin and Creamy Black Pepper & Parmesan Cheese Polenta with Whole Grain Mustard Demi Glace and Sweet Cherry Pepper Relish was matched with S.A. Belgian Session. This was a pairing with so much flavor in both the dish

and brew that I likened it to a party in your mouth. This Belgian clone has just a touch of farmhouse funk, compliments of a bit of brettanomyces in the yeast it’s fermented with, bringing a nuance of complexity to stand up to the richness of the whole grain mustard reduction. Chef finished us off with Mixed Berries & Cherry Crisp and Vanilla Ice Cream with Dark Chocolate Sauce. Our accompanying liquid dessert was S.A. Cherry Wheat, and its cherry blast was met with a mix of raspberries, blueberries and cherries that were housed in a crunchy brown sugar and granola top. Chef Pajak hosts beer-themed dinners every few months and all of the featured items are ones you will not find on the regular menu. Priced at only $55, and set in a casual relaxed environment, it’s definitely worth checking out. The next dinner is set for Friday, September 7. Call the restaurant at 702-607-2665 for details and to reserve your spot.

Aces & Ales 3rd Annual Strong Beer Fest

Aces & Ales continues to bring in a bevy of special beers to Southern Nevada. Its 3rd Annual Strong Beer Fest on August 10-12 will offer an opportunity to indulge in more than 70 different beers over the three days of the fest. All 20 of its taps and additional jockey boxes will be devoted to beers that are at least 7% ABV, and all of the beer will be specialty or extremely rare beer. At noon each day, new beer will be added to the day’s line-up. For the complete list, visit their website at <www.acesandales.com>.

Big Dog’s Now BottlingAt press time, Big Dog’s Brewing is set to begin bottling in July. The first

bottled versions to hit stores and restaurants in Southern Nevada will be the Holy Cow! Original Pale Ale, Dirty Dog IPA, Red Hydrant Ale and Tailwagger Wheat, which will debut at Whole Foods and then gradually start popping up at select retail outlets by Labor Day. The recent expansion has also allowed the brewery to expand its draft accounts, with currently 18 throughout the Valley, including Todd English P.U.B. at CityCenter, Public House at The Venetian, Al’s Garage at The District in Henderson, Born and Raised and Khoury’s.

The 12th installment of the Big Dog’s Brew School is set for September 8, and will be brewing Chocolate Lab Porter with Brewmaster Dave Otto. The cost is $99 and includes instruction, lunch and beer on brew day, 3-course graduation beer dinner, a growler of the finished beer and more. For more info. visit <www.bigdogsbrews.com/brewschool>.

Beer SpotlightPilsner is the most favored beer style in the world, but the macro brewery big boys who claim to make it leave out the style’s most important aspect, an assertive hop character. Gordon Biersch IPB recently hit the shelves and is designed to pique the curiosity of the IPA drinker, which at 50 IBUs (double the hops of GB’s regular pilsner) and 6.5% ABV, it should. All four Noble hops are used-Hallertau, Tettnang, Spalt and Saaz. IPB stands for Imperial Pilsner Brau and is the first beer to be released as part of Gordon Biersch’s new Big Beers program. Like all GB beers, it’s brewed in accordance with the German Purity Law of 1516. It’s also naturally carbonated and unfiltered and comes in a cool and collectable 750 ml bottle with an historic German swing top enclosure that dates back to the late 1880s.

As always, great beer happens in Vegas!

By Bob Barnes

Bob Barnes is a native Las Vegan,

editorial director of The Las Vegas

Food & Beverage Professional,

regional correspondent for

Celebrator Beer News and covers

the LV restaurant scene for Gayot.

com. He welcomes your inquiries.

Email: [email protected]

what’s BREWING?

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By Les Kincaid

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

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

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

[email protected]

www.facebook.com/leskincaid

www.twitter.com/leskincaid

FOOD FOR THOUGHT

If You’re a Restaurant, Possibly Limit Your Wine ListAny idea what is a great wine list? Basically, after many years in the food & wine business, I have to say that it is always:Profitable Perfectly readable, and informative andFocused on your theme and cuisine, your market and clientele, and above all, on you (all the personal touches you bring to your restaurant to make it unique and compelling).

If your wine list is not doing all of the above, then you probably are not taking full advantage of the contemporary guest’s increased interest and enjoyment of wine (wine makes up at least 25% of overall sales in the most successful fine dining restaurants today), and of the incredible variety of wine types and price points at your disposal, no matter where you are, even Las Vegas.

A great wine list wine program is never, ever necessarily a big or costly one. During my career, I’ve banged out wine lists that were every bit as varied and interesting as any in the country -- winning all the important awards and acclamations (both locally and nationally) -- with selections never numbering more than a hundred, and standing

inventories averaging less than $25,000 (and as little as $12,000).

But those were wine lists for restaurants in which I was a consultant. Your needs undoubtedly differ (as well they should). In fact, I have composed wine lists for restaurants ranging from short-and-sweet, quick-turnover programs, to full-scale projects entailing exclusive, upscale restaurants, hotels and resorts (i.e. 200-1,000 selection wine lists, inventorying anywhere from $50,000 to $1 million-plus). Big or small, though, I say every wine program should be profitable, highly readable and informative, and laser focused.

In the mid-1980s computer technology came roaring out of the box; and although at first, “computer printout” wine list pages looked pretty funny, it was way cool, and it gave our restaurants a freedom of flexibility (up to the minute changes and additions!) that was as refreshing as opening a window.

So what’s cutting-edge today? First, the “cellar” itself no longer needs to be somewhere off the restaurant floor. Just as exhibition kitchens in the center of dining rooms have revved up fascination in the culinary arts, glassed temperature controlled cellars placed in the front of dining rooms, or in wine displays running right down the middle between the tables have a higher percentage chance of stimulating similar fascination in wine.

Hands-on accessibility to bottles works for consumers in retail stores, where customers can pick up and examine bottles, and carry it themselves to the cash register. Why not in restaurants? Is there any law against suggesting to guests that they might want to get up and walk into the cellar or look at bottle displays next to their tables, lovingly touch them, make their selection and bring it to the table themselves? Just as we are breaking down the barriers between food sources and guests, it wouldn’t hurt to do the same thing with wine.

But if your restaurant wine list is, in fact, organized according to “Progressive” standards, it might not be necessary to throw the baby out with the bathwater. I would suggest sharpening the order, but also adjusting your focus on wines of singularity rather than establishment of a complete, representative “list.” Given the fact that guests are quite a bit more savvy and sophisticated than before, they are more likely to be wowed by a discovery of a single wine “gem” never experienced before, rather than another long, dreary list of the same ol’ brands, even if they are listed in some kind of progression.

So that’s progress, at least in my book, and limit is up to you.


By Ben Brown

Benjamin Brown is a food and travel journalist residing in Las

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

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

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

for travel blog JohnnyJet.com and Amble Resorts LLC.

Courtyard Grill, at D Las Vegas Part of Downtown MakeoverAs Downtown Las Vegas evolves toward the cultural hub that residents and visionaries seek out, its casinos are taking on new style. The D Las Vegas is so new in its remodeling that the ‘Fitzgerald’s’ sign still flashes brightly over the illustrious Fremont Street. And while much of the casino’s accouterments remain, the place is undergoing great change from within, bit by bit, to bring chic new soul to the area. Courtyard Grill is just the first of the D’s eateries to revamp its menu, and likely a pioneer in what looks to be a massive change in Downtown’s culinary offerings.

Do not let the vibe on the casino floor or the [currently] less-than-elegant restaurant layout turn you away. You’re on the second floor and a healthy distance away from the casino’s hustle and bustle, but the setting still has yet to impress. This said, it’s common to see raised eyebrows and that pleasant gasp from people who taste for themselves that this food is really, genuinely good. Bold flavors and filling portions at truly pleasing prices. And while the menu is still going over its final revisions, Courtyard Grill is on top of its game with the Summer ‘Lobster Palooza and BBQ Bone-O-Rama’ specials. So while the restaurant is shaping up its soon-to-be-signature selections, guests find exactly what they’re looking for in lobster, ribs, steak, shrimp and more seasonal favorites ideal for a fun night out.

“The vibe here is changing. We’re really moving the restaurant away from the grill and buffet it used to be and taking it to a nicer level,” said Chad Tyson, the D’s Food and Beverage Manager.

Tyson has no shortage of experience in Las Vegas’s dining industry. A veteran of service and management in establishments across the Strip, he comes to the D looking to provide tourists with stylish amenities while giving locals a spot to return to time and time again.

“This place has so much potential. We’re coming out with some new signature cocktails, new menus, and it’s going to catch on once people see what we’ve got,” Tyson said. Coincidentally enough, two people outside the restaurant took a look at the table’s rib and lobster spreads and promptly made their way toward the hostess.

Lobster Palooza and BBQ Bone-O-Rama supplements the menu with some enticing options. Ribs with three very different tastes—Kansas City, South Carolina and a distinct Mongolian Barbecue—come in full racks or a tempting ‘Menage a Trois’ sampler. Additional barbecue options include baked

chicken, wings and shrimp skewers. The lobster selection gets creative in specials such as lobster tacos, lobster tail and shrimp scampi, and a sensational trio of lobster sliders. The lobster artichoke dip comes out rich and creamy, boasting delectable taste with a crunchy Panko-Parmesan finish for just the right texture. Most items feature mini lobster tails that really emphasize the ‘mini,’ but for just $30 guests can indulge in the ‘choose your own’ lobster bar where a 1.25-1.5 pound Maine lobster is prepared tableside.

Value remains one of Downtown’s incredible assets and the D is no exception. While Oscar’s Beef, Booze, and Broads [Plaza] and Flame Steakhouse [El Cortez] deliver fine dining at amazingly low prices, Courtyard Grill adds casual flavors to the lineup. Full racks of ribs don’t break $14, and surf ‘n’ turf ribeye and lobster tail comes out at $17.99. Is this food the gourmet quality you’ll find at those fine

dining establishments? No. Is the ambiance an elegant escape? No. But will this place serve up the tastes you’re looking for and give you a great dining experience? Absolutely.

Dessert comes out and the white chocolate cheesecake is excellent. “It’s going to be featured at the Steakhouse as well,” Tyson said.

Don B’s Steakhouse, located right next door to Courtyard Grill, will also be undergoing a makeover as the D continues to institute its image. Menu changes and remodels are certainly in the plans for all of the hotel’s restaurants. And while the D is the only Fremont Street hotel to change its name at the moment, it’s safe to say that businesses throughout the area are in various stages of revamping themselves to give Downtown a more modern image.

Photos by Ben B

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DINING RELATED ITEMSMichael Morton will open his first downtown

venture, a Mexican restaurant, at the East Fremont Entertainment District. The Venetian and The Palazzo will hold their

fifth annual Carnival of Cuisine food festival on Aug. 25 in The Venetian Ballroom.Grimaldi’s Pizzeria opened its sixth Nevada

store and second on the Strip inside The Shoppes at The Palazzo for lunch and dinner. An Earl of Sandwich eatery opened at the

Palms.

New to The Cosmopolitan’s mixology program is The Neapolitan of Las Vegas, an indoor/outdoor summertime lounge at the Boulevard pool deck. Botero, the steakhouse at Encore, in

collaboration with Surrender, Tryst and XS Nightclubs, has introduced Botero Supper Club, a nightlife dining experience with celebrity DJs nightly after 9 p.m. Las Vegas Restaurant Week returns Aug.

27 – Sept. 2 with many top restaurants offering affordable prix fixe priced meals to help support Three Square Food Bank. Visit www.helpoutdineoutlv.org for a list.The 7th Annual Wine Amplified Festival will

be held Saturday, Sept. 15 at the Mandalay Bay Beach with entertainment including alt-rockers Young the Giant. The San Gennaro Feast will be held at the

Silverton, Sept. 11-16, and the 40th Annual Greek Food Festival will take place Sept. 21and 22.

ENTERTAINMENT SNIPPETSDue to filming “The Voice,” the premiere

of “CeeLo Green is LOBERACE” at Planet Hollywood has been postponed until early 2013.“Awesome 80’s Prom,” the interactive

themed show and “blast-from-the-past” party set at Wanaget High’s Senior Prom in 1989 has opened at the V Theater.

Vinyl will be a new multi-functional live entertainment venue emulating a speakeasy and featuring a diversity of music genres when it debuts in August at the Hard Rock Hotel & Casino. “Phantom Las Vegas” at The Venetian will close

Sept. 2 and Holly Madison’s final appearance in “Peepshow” at Planet Hollywood will be Dec. 30.Grammy winner Mary J. Blige and R&B singer

D’Angelo will co-headline “The Liberation Tour” at the Pearl on Sept. 7.Blue Man Group will unveil its newest mega-

enhanced production at the Monte Carlo on Oct. 10. The new journey will include an assembly-line robot, a sassy humanoid Showbot, and exploration of the human brain. “iCandy Burlesque THE SHOW” has opened

at the Saxe Theater and stars Jaime Lynch from “X Factor,” Felice Garcia of “The Voice,” and international artist Elisa Furr, along with talented singers, dancers, and aerialists showcasing 30 burlesque numbers and more than 100 costume changes. Planet Hollywood’s 7,000-seat Theatre for

the Performing Arts venue will become “PH Live” and feature Peter Gabriel’s “Back to Front” tour on Oct. 5 and the eighth-annual LGBT OUTMUSIC Awards Dec. 14 – 16.

The new live show “MythBusters: Behind the Myths,” starring Jamie Hyneman and Adam Savage, co-hosts of the Discovery series “MythBusters,” will debut at The Palazzo Aug. 17 - 19 and Aug. 31 - Sept. 2. Rich Little’s show “Jimmy Stewart &

Friends” has been extended again at the Las Vegas Hotel through Aug. 22.

“Murray: Celebrity Magician” starring “America’s Got Talent” semi-finalist Murray SawChuck is being held over at the Tropicana’s Laugh Factory through Labor Day.

FAST TRACK CLIPSThe Palms’ first phase $50 million renovation

will encompass a lavish Palms Tower room and suite redesign, new culinary options, reimaging gaming spaces, and new nightlife experiences. Horror director Eli Roth is opening a Goretorium

horror-themed attraction on Sept. 27. Fright Dome at Circus Circus will celebrate

its 10th anniversary this Halloween season and have its black carpet opening on Saturday, Sept. 29. Soon Italian gun manufacturer Beretta will

open a four-story retail and shooting complex inside The Shoppes at The Palazzo. Aviation Nation, the annual Nellis Open

House, returns Nov. 10-11 to Nellis Air Force Base.The D (formerly Fitzgeralds) downtown as

part of its transition will take Fitz chips off the floor on Aug. 14.

A new audio tour featuring information on 60 historic automobiles is available at The Auto Collections at the Imperial Palace.

Brett’sBY


Bravo’s Top Chef Masters Season 4 Viewing Party at The CosmopolitanA viewing party for the premiere of Bravo’s Top Chef Masters Season 4 was held at the 4th floor Boulevard Pool at The Cosmopolitan of Las Vegas. The party was filled with celebrities, including Season 4 host Curtis Stone, and Judges Francis Lam, James Oseland and Krista Simmons. The show’s filming took place at The Cosmopolitan, the most elegant casino in Las Vegas. Party goers were treated to some fabulous appetizers. Pickled hicama, with white sturgeon caviar; caramel green apples with almonds; seared foie gras with pistachio on toast; and alcohol-spiked ice cream treats from The Cosmopolitan’s newly opened Neopolitan bar were but a few. Overlooking all of the Strip, approximately 150 people were at the V.I.P. party where they viewed the show on the giant 65’ digital marquee. This event will be open to the public on the lower level pool every Wednesday night at 9 p.m. thru Sept. 26th, which will be the finale.

By Shelley Stepanek

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Blue Martini Town Square Mon-Sun

Blush Wynn Tuesday

Crown Rio Monday

Chateau Paris Tuesday

Drai’s Bill’s Sunday

Eve Crystals (CityCenter) Wednesday

Foundation Room Mandalay Bay Monday

Gallery Planet Hollywood Wednesday

Ghost Bar Palms Wednesday

Haze Aria Thursday

Jet Mirage Monday

Krave Miracle Mile Sunday

Lavo Palazzo Tuesday

LAX Luxor Wednesday

Marquee Cosmopolitan Monday

Moon Palms Tuesday

Pure Caesars Tuesday

Rain Palms Friday

Revolver Santa Fe Station Thursday

Rok New York, New York Wednesday

STKCosmopolitanMonday

Surrender Encore Beach Club Wednesday

The Bank Bellagio Sunday

Tryst Wynn Thursday

Tao Venetian Thursday

Vanity Hard Rock Sunday

XS Encore Monday

Does your bar or restaurant have

industry specials? Have them listed here!

[email protected]

INDUSTRY NIGHTS

Industry Nightlife

By Chandra Paige

Chandra Paige is a PR director for mobiAdzz, and is also an

independent marketing and business consultant nationally. She writes

about food, nightlife, events and life stories.

Chandra’s Latenight Picks

SUSHISAMBA 3327 Las Vegas Blvd. located in The Palazzo

Innovative take on Brazilian/Japanese/Peruvian food with fresh sushi,

nothing ordinary and always surprising. A great late night place to eat

with the music pumping in the background where everyone is either

heading to a club or just got out of a club and getting a bite to eat. The

crispy yellowtail tacos, miso-marinated Chilean sea bass, and sashimi

ceviche are a few of my favorite items to order. Be sure to enjoy their

hot green tea, or the variety of chilled, unfiltered sakes to pair with

the plates.

The Oracle Mansion 3500 W Naples Dr. Las Vegas, 89103

This is a multi-level venue and with a strict dress code enforced.

If everyone else puts the effort into looking sharp and beautiful, so

should you. This place comes alive late night with the best remixes

of classic songs and the most current chart-topping music list. If you

want more privacy, be ready to shell out some money for a space in

the upper levels. You can see a bird’s eye view of the entire place

while staying incognito. Be sure to try the hummus, no cardboard

flavor here, bursting with garlic, lemon, spices and olive oil served

with fresh warm pitas. I am not sure how they make their pitas, but

they are addictive with the right amount of chewiness in texture. You

will ask for more long after the hummus is gone! The fried calamari is

light and not greasy with the perfect amount of crunch. Dance off the

calories on the dance floor. If you are too full for dessert, or want to

feel exotic, have it through a hookah with one of the many flavors such

as chocomint, dragon fruit, watermelon or grape mint.

Pho Kim Long II 4029 West Spring Mountain Rd. Las Vegas, 89102 – located in ChinatownThis place is open 24 hours a day. You may wonder who would come and eat in the wee hours or early sunrise. You’d be surprised! I have yet to visit this location and ever walk into a near empty place. I found out why they have such a loyal following. The Pho noodle soup-legend has it that it can help you heal faster from a cold and it is also a hangover remedy. The rare steak Pho is the most popular. The broth alone is liquid gold; the aromas of the broth permeates the entire restaurant and makes people new to the cuisine ask what that wonderful smell is coming from. The soup is inexpensive but plentiful, enough for 2 people comfortably. Soup is served with a heaping plate of bean sprouts, Thai basil and fresh jalapenos. Top off with condiments of hoisin sauce, Sriracha chili sauce and fish sauce. Don’t be shy to slurp away; you will not be alone doing so. If you are not a soup person, there is a huge Vietnamese menu of food to choose from.

Sugar Factory 3655 Las Vegas Blvd. – located in Paris HotelThe name may throw you off; you will think it’s all about sweets. After dancing the night away in Chateau, replenish yourself with food here. I had the Sugar Factory BLT and fries, definitely not the healthiest choice, but if you are going to indulge, this would be it. It was so good, my friend was stealing the applewood smoked bacon out of my sandwich! Can’t decide on pizza or a burger? Have the best of both worlds with the pizza burger, smothered with mozzarella, provolone, marinara and crispy pepperoni. Or you want healthier, go for Sugar Factory cobb salad, or grilled steak & arugula salad. Not wanting a full plate? Order the ahi tuna sliders, mussels mariniere or fried mac & cheese pops. End on a sweet note with Sugar Factory fondue, choose which chocolates you want, served with brownie bites, homemade marshmallows, Gummy Bears, white chocolate bread, bananas, fresh strawberries, lemon and buttery pound cake! Breakfast, lunch and dinner, open 24 hours a day.


STEM LOCKS™ Protects Against the Unexpected

New product is a game-changer for the food and beverage industry

Enter Stem Locks™ (www.StemLocks.com), a revolutionary new patent-pending product that will drastically reduce the hassle and expense of stemware breakage and spillage. Designed and invented by veteran restaurateur, Leonard Cohen, the Stem Locks™ system is comprised of no-slip clips that lock on to most popular non-skid service trays—Carlisle and Cambro trays are recommended—and hold stemware firmly in place, preventing against unexpected mishaps between the kitchen or bar and a diner’s table. To witness the beauty of Stem Locks™ in action, a brief video can be seen at http://tinyurl.com/StemLocksVideo.

Born into a restaurateur family, at the age of six years old Cohen was already scrubbing toilets in his parents’ restaurant. He advanced from there, washing dishes at the age of twelve, bussing tables at sixteen, waiting tables at eighteen, managing at twenty, and

owning the property by the age of twenty-six. He also founded two award-winning wineries on the Central Coast of California. In 2009, he opened fine dining seafood grille, Ciopinot, which has consistently been voted the best restaurant in San Luis Obispo County by locals in the annual New Times poll. In other words, he knows food and beverage service.

His idea for Stem Locks™ was born on New Year’s Eve at his downtown San Luis Obispo establishment, Ciopinot.

“We were serving one-hundred and fifty flutes of Champagne to our guests, and the entire wait staff was buzzing around the dining room,” he recalls. “Someone shoved a chair out in front of a server, who attempted to steady one flute on her tray and ended up spilling everything onto the ground. As we mopped up the mess, I thought, ‘Someone should invent something to prevent situations like this.’”

“A problem or a need is usually the catalyst for new inventions. Stem locks was born just this way. It is more than a unique product; it offers a solution to a problem. It offers proprietors piece of mind and it clearly improves the guest and customer experience.”Larry Sassower, Senior Manager Territory Sales, Sysco.

Cohen began researching existing products that might help prevent such headaches, but failed to find anything sufficiently cost-effective or flexible to implement in his businesses. Estimating that each tray in his restaurants cost him around $200 per year in stemware breakage alone, he started dreaming up a device of his own. The result is a kit of five sturdy plastic clips, a strap to affix to the underside of a tray (allowing the server to tip the tray any direction without toppling stemware), two adhesive anchors to hold the strap and a spacing tool for strap placement.

You know the scene all too well. Your restaurant or club is packed with customers,

your servers are frantically bringing orders out to tables, and one of them

manages to spill – and break – stemware worth upwards of a hundred dollars,

not to mention the cost of whatever beverage was inside the glasses. It happens

even to the best, most experienced staff.


“I was fortunate to have a restaurant where I could test prototypes,” says Cohen. “My two lead servers used prototypes for six months, which we tweaked considerably along the way.”

In the end, Cohen says that the device exceeded the expectations of wait staff, as well as his own. “We found that the Stem Locks™ kits went completely unnoticed by customers, and that they were incredibly easy for staff to use. We also learned some of Stem Locks’™ unexpected benefits, such as the fact that they make bussing tables especially efficient.”

David Whitestine manages one of Cohen’s restaurants in Avila Beach, and concurs that Stem Locks™ are a win-win. “With Stem Locks™ we have easily saved a couple hundred dollars per month on breakage and attendant expenses,” he says. “Of course, some of our staff was skeptical of a new product – that is, until they saw the power Stem Locks™ has to make them look good!”

Stem Locks™ are extremely affordable to adopt, as each clip is adaptable to most serving trays in the industry. Furthermore, Stem Locks™ can potentially save businesses thousands of dollars in stemware, as well as other expenses like wine spillage, dry cleaning bills, complimentary dishes for guests and the potential liability of broken glass. “For just the price of a martini and the glass, a Stem Locks™ kit will pay itself off in no time,” adds Whitestine.

Cohen is proud that Stem Locks™ is made in California, produced from recycled plastics, and distributed through Sysco, the global leader in food distribution to the service and hospitality industries. Wholesale distribution is coordinated through Sysco’s private supplies and equipment provider, Supplies on the Fly (www.SuppliesOnTheFly.com).

“Restaurants have needed something like this for many, many years. We are extremely pleased to have such a great relationship with one of

our key Sysco customers, who has revolutionized the restaurant service industry with this new product. We will be launching distribution nationwide to all Sysco customers in August.” Richard Herbert, SuppliesOnTheFly.com & Instawares.com

Every establishment that serves beverages in any capacity stands to benefit from this innovative new product.

For access to Stem Locks™, buyers should contact their local Sysco sales representative or go directly to www.SuppliesOnTheFly.com. Additionally, Stem Locks™ are available to consumers via Instawares (www.Instawares.com).

“I think of Stem Locks™ as a seat belt,” Cohen says. “No matter how experienced a driver you are, you need a seat belt to prevent against the unexpected. When I show veteran servers how the Stem Locks™ work, they usually roll their eyes and say, ‘Hmmm, where were these when I worked in the industry. These sure would have save a lot of spilled drinks, broken glass and unhappy customers?!?’”

“A problem or a need is usually the catalyst for new inventions. Stem locks was born just this way. It is more

than a unique product; it offers a solution to a problem. It offers proprietors piece of mind and it clearly improves the

guest and customer experience.”Larry Sassower, Senior Manager Territory Sales, Sysco.

Every establishment that serves beverages in any

capacity stands to benefit from this innovative new product.


By Bob Barnes

Bob Barnes is a native Las Vegan,

editorial director of The Las Vegas

Food & Beverage Professional,

regional correspondent for

Celebrator Beer News and covers

the LV restaurant scene for Gayot.

com. He welcomes your inquiries.

Email: [email protected]

Firkin Pub & Grille4503 Paradise Rd.

Las Vegas, NV 89169(702) 457-3756

www.firkinpubsusa.comMon-Wed, Sun 11 a.m. - 12 a.m.

Thu-Sat 11 a.m. - 2 a.m.

Newly opened at Paradise and Harmon, the Firkin Pub & Grille is a game bar, great beer tavern, and family-friendly pub all rolled into one. The first thing you’ll notice is windows, and lots of them, providing an abundance of natural lighting, which contributes towards a cheerful ambience. Attractive lasses attired in red plaid skirts and black tops add to the cheer and their friendly service will make you feel comfortable and relaxed. Dark wood is the main décor, and red velour lines the booths. A focal point is the long black oak wood bar, where 42 tap handles pour an array of craft beer, with an additional 32 beer bottle choices also available.

Speaking of the beer, this British pub serves plenty of UK products, but Nevada brews are not ignored. On my visit I found Las Vegas’s Big Dog’s Brewing Rebel Red and Joseph James Red Fox Imperial Stout; Reno’s Great Basin Brewing Icky IPA; and Carson City’s High Sierra Brewing Imperial Stout and OMG IPA. Also of great interest is a self-serve beer option, the first of its kind in Las Vegas. After purchasing a pint or two, one can peruse and sample from ten rotating taps located on the “beer wall.” The beauty of this technological

marvel is that you can pour as little or as much as you want from each of the taps until your allotment is used up, meaning you can enjoy a taste of all of them if your heart desires to. A magnetic fob is placed above the tap of your choice and a digital display magically keeps track of how much is poured as you go. Plans are in the works to stay true to the pub’s name and bring in wooden firkins, with beer from Carson City’s High Sierra Brewing slated to provide the first cask offerings.

Plenty of entertainment options will keep you occupied, with two pool tables, an electronic dart board, shuffleboard table and a lounge area that’s made comfortable and nostalgic with leather couches and a popcorn machine. Family-friendly aspects include the aforementioned games, a children’s menu and that the pub is a non-smoking and non-gaming establishment.

It’s not surprising that this pub caters to families, for its four owners are all related. The husband and wife team of Tony and Mariel Sharron have teamed up with Mariel’s mother Neila and brother Kirra to form the owner partnership. While living in Northern Nevada, Mariel opened the Firkin pub in Carson City, where she served as a bartender. When they came back to Las Vegas, she and Tony noticed that there wasn’t a true British pub in Las Vegas to the extent that the Firkin is. That is, until now.

As for the back of the house, Tony said, “When you open a new restaurant, it’s almost always the kitchen that struggles the most. In our case the kitchen has been the strongest point, with excellence in presentation, quality and getting out orders on time. Our chef is Jason Ensman and he is the best.” Chef Ensman helmed the kitchen at McFadden’s Irish Pub at the Rio

before it closed.

The Firkin’s food menu lists pub fare of sandwiches, salads, appetizers, pizza and burgers. If wings are your thing, you’ll enjoy the option of ordering by the pound and choosing from 15 different flavors. Be sure to try the Santa Fe Eggrolls---chicken, corn, peppers and spinach served with a spicy dipping sauce. Traditional dishes include fish and chips, classic Scotch eggs, Guinness steak and mushroom pie and bangers and beans. For finer fare there’s chicken alfredo, chicken piccata, top choice sirloin and a Jameson salmon with a glaze enlivened by Jameson Whiskey. Try to save room for the bread pudding, which arrives straight from the oven, incorporates cranberries instead of raisins and is drenched in a decadent Jack Daniels whiskey caramel cream sauce.

This brand new watering hole has a lot going for it, with a varied and reasonably priced menu, expansive beer list, unique beer wall, family-friendly entertainment options and a relaxed and cheerful environment. It’s also easy to get to, with a handy location across the street from both the Hard Rock Hotel and the Hofbrauhaus. And, being situated just a hop skip and a jump from the Strip and the airport should prove to be another added benefit.

WHAT’S COOKING?

Firkin Pub & Grille

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www.lvfnb.com20 The Las Vegas Food & Beverage Professional I August 2012

Big Dog’s Summer Beer Fest

Bradley Ogden’s Farewell Mixer

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

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

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

AD_GenHHR_Centenn_BJ5279_r2.indd 1 6/12/12 2:04 PM


By Kim TrevinoKim Trevino is an avid lover of all food

and wine. She received her degree in Journalism and Media Studies from UNLV and currently freelances for the Examiner.com, where she hosts two columns based on fashion and

relationships. Her biggest passion is writing, and you can visit her personal

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

The Cosmopolitan: A fresh face full of appreciation and vibrance for the industry

On a scorching hot day in July, I had the incredible privilege of cooling off by visiting The Cosmopolitan’s hit new outdoor bar, the Neopolitan, a dedication to the celebrated and tasty ice cream.

A first of its kind, the Neopolitan creates hand-crafted cocktails with a new twist-ice cream. The combinations bring alcohol-infused drinks together with a little help from liquid nitrogen, to create unique sorbets, shakes, smoothies and blended frozen drinks, all of which are mostly made in-house and are fresh daily.

First up were the liquid nitrogen sorbets, which are created by blending liquid nitrogen into the cocktail, and rapidly freezing the drink, turning it into a delicious sorbet. The Pink Lady was the first sorbet I delved into and surprisingly the fresh sweet taste of grapefruit hit my lips. An added bonus to this sorbet was Pop Rocks, which created a fun popping sensation with every bite.

The Miss Mossa was up next and I instantly felt as though I were drinking a fresh, cool Mimosa on a hot summer’s day and alas I was cooled down.

A combination of frozen ice cream bars were handed out and an infinite amount of excitement rushed through me. From the Pour Some Sugar on Me to the Lovely Bunch of Coconuts, choosing which was the best was a task.

However, it wasn’t until The Watermelon Patch came out, a delicately sweet and fresh blend of Blanco Tequila, orange Curacoa, cucumbers and Pop Rocks, that I knew what the winner was. The taste was decadent, perfect and just what I needed.

“I’ve been very fortunate to have so much support,” said Mariena Mercer, GM of the Chandelier Bar at The Cosmopolitan and creator of all the recipes at the Neopolitan. “This place is so drastically different than any other place in the world and I hope people can come in and try it.”

Of all the samples I tried, all of which were unique and extremely different than the next, the Breakfast of Champions was the standout star amongst the crowd. With a combination of Pink Squirrel Ice Cream, topped with Framboise and Cap ‘n’ Crunch berries, the meaning of breakfast gained a whole new meaning. Who knew mixing alcohol and cereal could be so good.

My next stop at The Cosmopolitan was STK, the ultimate party and energetic steakhouse on the Strip. I was there to cover the Couples Cocktails class which brought the teachings of an array of liquors to the scene.

Running throughout the whole month of July, the Couples Cocktails classes covered vodka, gin and tequila and benefited the industry in several helpful ways.

“The ability to educate and engage people and provide a value to their experience,” said Tyra Bell-Holland, Director of Events and Marketing at The One Group, “allows them to feel the vibe. People love learning.”

The Watermelon Cosmopolitan was the first cocktail Suciu taught the class, and he used Bombay Sapphire, fresh lime juice, Cointreau, and 5 percent of sugar and water to create the mix. The finished product was sweet and strong and the fresh cubed watermelon helped to balance the gin more evenly.

Once everyone had their share of the first cocktail, Suciu went on to the next drink, a Cucumber Mint Collins made with Plymouth Gin instead. Out of the two gin cocktails, this one was by far my favorite, as it was not as strong as the other. Mixed with lemon juice, soda and rock soda, this cocktail was so much more impressive and delicious than a Mojito.

I was able to walk away with quite a few lessons learned, including how to be a better bartender at home, how to keep it fresh and simple and to never overpower the ingredients. The most important factor I gained, however, was to make sure to always pre-batch your cocktails before having guests over and to always get the count of people before their arrival. By doing so, everything is prepared and ready to go before guests arrive, which makes it easier to serve.

An added plus at STK are its industry nights, Magnum Mondays, which are garnered towards anyone in the industry. The party lasts from 9 p.m. to 12 a.m. and helps celebrate all the dedicated and hard working individuals who make up the industry, who receive a 25% discount on food as well.

“There are so many things going on in the city,” said Bell-Holland. “Magnum Mondays sets us apart because it is so popular in Las Vegas and nationwide. It’s important to appreciate the industry and to show our appreciation to them. It’s the whole package.” Neopolitan Bar

The Breakfast of Champions

The Watermelon Cosmopolitan

Mark Suciu shaking things up


Kellan Bartosch

Kellan Bartosch is a Certified Cicerone® with 5+ years experience

in the beer industry split between a distributor and craft beer pioneer

Sierra Nevada Brewing Company. He hopes that through his writing he can

help educate craft beer fans on the many facets of the beer world

while landing a few laughs. Find Kellan on Twitter at @

KellanB and Facebook.

A DRINK TO YOUR HEALTH: BEER!!!

While constantly running my yapper all these years whether it be selling or encouraging folks to experience the array of appeal and charisma of craft beer, there are certain responses I hear over and over. One of those has to do with health and the purported caloric/carb load from beer. Drinking an excess of Duff beer will make you look like Homer Simpson, but no more than consuming an excess of most other food and drink. Beer may not be a part of your original plan for swimsuit season, but a moderate intake of beer offers plenty of health benefits and compares better to wine and liquor than you might think.

The Brewer’s Association (http://www.brewersassociation.org) recently released a neuropsychiatry study from Korea that shed some light on the matter. The biggest variable in the whole study was low to moderate drinking. As expected, binge drinking and overconsumption of beer have an inverse and detrimental effect, so consider that as you read the rest of this. Now on to the benefits!

A summary of the study states that “Low to moderate consumption of beer by the elderly offers protective value against dementia and cognitive decline compared to abstaining.” In essence, the moderate consumption of beer is better than over consumption and complete abstinence. The grey matter of your brain seems to get a boost out of a slight buzz as well!

My favorite benefit listed in the study was beer’s role in “aiding intimacy creation.” This has been a benefit long understood by the general public of Las Vegas where liquid courage and lowered inhibitions have aided in a few weddings at the Graceland Chapel and created some controversies for celebrities as well. Jokes aside, even in moderation alcohol acts as a stress reliever to the burdens of everyday life to help set the mood for many lovers out there, and many of us have a beer or two to thank for that.

Hops are a cone-like flower used in beer for bitterness, flavor and aroma that also provide a unique health benefit. A longstanding informal benefit of hops in Europe was the belief in hops as a sleep aid. It turns out those cheeky blokes were right! Hops are now recommended by the European Herbal Medicinal Product Committee as a sleep aid that promotes circadian rhythms and sleep cycles much like melatonin. The benefit is separate from the lethargy alcohol imparts as products like hop pillows or hop tea isolate the organic value in hops that make them a great sleep aid.

Might we see a Jenny Craig beer one day? Probably not, but calories and carbs in beer aren’t as bad as you think when compared to their boozy counterparts. Beer has always been the assumed heaviest drink, but a sugary margarita and the like can have up to 550 calories. A four oz glass of wine generally hovers around 110 calories and the argument there switches to quantity. Mixed drinks have a wide range of calories comparable to craft beers, which are anywhere in the range of 100 – 200 with the rare one clocking in close to 300 on the high end.

The calorie count in beer is much closer associated with the alcohol content than style (e.g. – stout, porter, pilsner, etc.) for those of you splitting hairs. “Most of the calories come from the alcohol content and whatever residual sugars may be left after fermentation,” says Brooklyn Brewery Brewmaster Garrett Oliver. A beer like the dry stout Guinness often thought to be one of the heaviest, is only 126 calories and is around 4% alcohol while high ABV lagers like bocks are generally a little above 200 calories.

People often complain of being full because of beer as opposed to drinking wine or liquor, but this is primarily from volume. A glass of wine is generally 4 to 5 ounces while a mixed drink is similar with 1.5 oz of the base spirit (vodka, bourbon, etc). If this is your biggest obstacle in enjoying beer and you either love the product or are interested in trying new varieties, I’d suggest purchasing larger format bottles of beer and sharing it amongst friends like you would a bottle of wine. This allows you take in a smaller volume of beer and sample the vast variety of flavor and character beer offers.

In addition to all of this, beer has been reported to lower cholesterol and fight cancer through polyphenols and boost protein metabolism via increased albumin. Yeast present in unfiltered and bottle-conditioned beers is full of complex B vitamins and proteins. Yeast is a probiotic organism that serves to regulate a number of internal issues. The roasting process for malts in beers darker in color has gone through the same process as coffee grains and the high temperatures aid in the creation of antioxidants. Beer is also just the spraying of hops and barley away from being organic. As a natural product, your body processes it much quicker than synthetic, preservative crammed products.

What’s your excuse now?! Get out and start sampling the great variety in craft beer without the unfounded health worries. It can help protect your brain, is a proven sleep aid and a bona fide champion when it comes to aiding in intimacy creation … so get to drinking! Just make sure to imbibe in moderation ;).


The location of Las Vegas has given the Vegas Valley tourists, business people, industry workers and locals access to nearby Salt Lake City. Recently, we explored the dining, attractions and general ambiance of this metropolitan city that has much more than what we originally expected. As we researched dining possibilities, we discovered Ruth’s Diner – a tradition that is known by locals as well as tourists who want to take in some of that fresh Utah spirit. A short ride from City Center brings you to this park-like place to dine.

Researching records, we discovered this was a diamond in the rough for over 80 years and has become one of the foundations of dining – it is the second oldest eatery in SLC. A lady (Ruth) began this as a diner that she housed in a converted trolley car which was moved to Emigration Canyon in 1949. Prior to that, Ruth was a cabaret singer and then owned Ruth’s Hamburgers, where she flipped her own burgers in the Meredith Building in Downtown SLC. Colorful language and delicious food started making her a local legend and politicians sat beside ‘working girls’ (in fact, the original location was across the street from a small house of ill repute)! Police, judges, politicos, and prostitutes all came in to Ruth’s for she never judged anyone any differently – all people were equal under her restaurant’s roof. She wasn’t a fan of women’s lib – but she was quite the

example of it! An independent woman ahead of her times, she knew how to take care of her customers and herself.

In 1971, the present owners, Tracy and Erik Nelson, bought the diner, and added a sylvan restaurant out back where music is played in the evenings. They also bought Ruth’s original recipes, while adding some unique ones of their own. The Nelsons spent the entire repast with us as they suggested some of their own and Ruth’s time-honored dishes. Their graciousness and concern for our complete dining experience and pleasure was very evident. Also, the wait staff was excellent, not only to us, but everyone in the packed establishment was enjoying being pampered while eating down home comfort food. Under the shade of trees, an outdoor area kept us in a state of complete relaxation while enjoying every bite. Tony’s charbroiled meatloaf was as he said, “The best meatloaf I have ever eaten in my life.” Lucille desired brunch, and the unique preparation of her cinnamon French toast (not gooey or drippy, but lightly imbedded with cinnamon and fluffy in texture) was simply superlative. Ruth’s famous “Mile High Biscuit” was the largest and tastiest we have ever had the pleasure of eating.

The topping of it all was Ruth’s Chocolate Malt Pudding created from rich, semi-sweet chocolate, barley malt syrup, heavy cream, real egg yolks, sugar and vanilla topped with genuine whipped cream. Erik also created a sensational Hot Fudge Brownie that is decadent and desirably dreamy. The Nelsons, by the way, met in culinary school and their relationship and love of truly great food makes Ruth’s Diner an example of how a restaurant can remain a

landmark in time and quality.

There are lessons to be learned from the past and devotion to your restaurant and customers’ palates and tasteful happiness belongs in the annals of restaurant history.

Staying at the Marriott City Center, we were able to access many of the great eateries that are offered in this historical city. Not only did we discover a 1930’s dinner, but we also had a trip back further in time, to our own roots, which were discovered in the Museum of Ancestry, an incredible place where you are guided through hundreds of years of records to find out about your own families and extended families.

The Marriott City Center is a fine old-fashioned, completely remodeled hotel and has the feeling of a fine old Boston hotel like the Parker House. Downstairs, a restaurant of great food of all varieties is a great option for dining. Simple, it has a quiet elegance that is comforting and comfortable, and the staff is ready to help you in any situation. Right in the middle of town, we were a walk away from some of the most beautiful houses of worship that reminds one of the Gothic architecture that abounds in Europe. Salt Lake City – a food and refreshing destination. For further information, check out: www.ruthsdiner.com.

By The Valley News TeamLucille Thaler &

Tony Zanoff

[email protected]

[email protected]

Salt Lake City1930’s Ruth’s DinerA Meeting in Culinary School

Ruth’s Diner801-582-58074160 Emigration Canyon RoadSalt Lake City, Utah [email protected] www.ruthsdiner.com

D e s t i n a t i o n s


This Month’s Favorite Flavors

Flame: Flame Steakhouse’s Oysters Rockefeller.~Ben Brown

Brand: The ‘Heat of the Moment’ cocktail, a Light Group signature with Patron Silver, lime, passion fruit, smoking hot chiles and peppers, and a sugar-rimmed glass.

~Ben Brown

In the spirit of the Olympics and to show support of team U.S.A., “Team F.I.R.S.T.” at FIRST Food & Bar inside The Palazzo created the Red, White & Blue, made with 2 oz Ultimat Vodka, 1/2 oz Blue Curacao, 3/4 oz Trader Vic’s Orgeat (almond) Syrup, 2 sliced strawberries and 1 lime cut in small pieces.

~Bob Barnes

Aquaknox: The famed John Dory, a New Zealand white fish served with lobster succotash, fava beans, sweet corn nage and white truffle essence.

~Ben Brown

Bouchon: From Bouchon’s illustrious pastry selection: chocolate croissant, pecan cinnamon roll, and a seasonal bacon-cheddar scone.

~Ben Brown

China Poblano’s “Cold ‘Tea’ for Two” is a refreshing summer cocktail of Don Julio Reposado tequila, St. Germaine liqueur, Victoria lager and iced jasmine tea. Smoky, complex and an amazing accoutrement to their striking and unique cuisine.

~ Mitchell Wilburn

Brand: Tomahawk ribeye with crab-and-Ritz-cracker stuffing.

~Ben Brown

Mix: Chef Bruno Riou’s John Dory “Meunière” served with baby fennel, heirloom tomato and summer condiment.

~Elaine and Scott Harris

SMASHBURGER’s Classic Smashburger with American cheese, lettuce, tomato, onion, pickles and ketchup served with a side of Haystack Onions and Häagen-Dazs® shake. All burgers are served fresh and are 100% Certified Angus Beef.

~ Shelley Stepanek


Bombay Sapphire/USBG 2012 Most Inspired Bartender Semi-Finals Kick-Off

Southern Wine and Spirits played host to Bombay Sapphire and United States Bartenders’ Guild as they kicked off their annual Most Inspired Bartender competition. In a partnership with GQ Magazine, the national search is on for the imaginative bartender who’s got the right stuff. There is some stiff competition coming from all over the country, with 40 cities included and having welcomed over 1,500 mixologists in the past. The competitors will muddle, shake and pour their way to the finals taking place at the Bombay Sapphire sponsored Annual USBG Summit here in Las Vegas. The Semi-Finals will be judged on a single cocktail of the competitor’s choosing, while the finals will be a challenge round, making a cocktail using a mystery ingredient. Last year’s winner, Bryan Dayton of Boulder, Colorado (Oak at Fourteenth), made a drink called “East Collegiate Peaks.” It used Bombay Sapphire East, yellow chartreuse, sage simple syrup, peach juice and fresh blackberries.

To set the competition off on the right foot, attendees were treated to Brand Ambassador Gary Hayward explaining what goes into Bombay Sapphire East, the Asian-influenced variety of Bombay Sapphire. By adding Thai lemongrass and Vietnamese black peppercorn, East has become a whole new animal with a whole new style of its own. After the talk, groups broke off to identify the flavor profiles of two out of the 12 botanicals found in Bombay Sapphire East, listing each note they sensed from an infused neutral spirit and the dried botanicals themselves.

The Mixology Lab set up in a Southern Wine and Spirits meeting room was not only an in-depth look at Bombay Sapphire East, but also a chance for some to stretch their legs with the versatile spirit. With a bar set full of liqueurs, herbs, juices, syrups and bitters, each group came up with an inspired cocktail on the spot. If this is the kind of passion and skill we have to look forward to with the Semi-Finals and Finals coming up in the Most Inspired Bartender competition, there’s sure to be some extremely interesting cocktails hitting the scene.

By Mitchell Wilburn

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

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

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

mitchellwilburnofficial.

Portable, Hot-WaterHand Washing StationsOver 60 Models for Indoor and Outdoor.

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Sustainable Food from the Southeast’s Greenest Restaurant

About the Green Restaurant Association

2012 marks the 22nd anniversary of the Green Restaurant Association’s (GRA) founding in 1990. The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. For two decades, the GRA has pioneered the Green Restaurant® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA is endorsed by scores of national environmental organizations such as NRDC and Environmental Defense, and esteemed trade organizations including the New York State Restaurant Association, Orange County Restaurant Association, and America Public Garden Association. The GRA is also an Energy Star partner. In 2010, Citysearch announced the GRA as their official Green Restaurant® listing partner. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post.

For more information visit www.dinegreen.com.

The Green Sage has become the first 4 Star Certified Green Restaurant® in the southeast corner of our country. The restaurant’s South Asheville location worked with the Green Restaurant Association (GRA), a national non-profit, to earn over 301 GreenPoints™ across the seven environmental categories of food, water, waste, energy, chemicals, disposables and building materials. 38.4 of the restaurant’s GreenPoints™ were earned by sourcing sustainable ingredients that are organic, local, regional, vegetarian or vegan. By taking the following five environmental steps to create a lower-impact menu, the Green Sage is satisfying diners’ demand for sustainable food options, while helping the environment.

The Green Sage’s Steps to Provide Sustainable Food Environmental GreenPoints™ Step Earned

Certified Organic Items 6.8

Vegetarian Purchases 5.1

Vegan Purchases 24.3

Regional Food, 300 miles or less 1.8

Local Food, 100 miles or less 0.4

The vast majority of Americans have clearly stated that they don’t want toxins to be a part of our diets. In fact, 89% of Americans favor organic food that is free of toxic chemicals and genetically-modified ingredients, according to the 2011 NPR-Thomson Reuter Health Poll. Organic farming practices benefit both our health and the environment by keeping harmful pesticides out of our bodies and out of the ground, while further preventing soil erosion and conserving energy. Given this demand, restaurants across the country are incorporating organic food into their menus. At the Green Sage, 17% of purchased food is organic, and the Asheville restaurant has earned 6.8 GreenPoints™ from the GRA for this responsible practice.

Beyond demanding organic options, diners are also paying closer attention to where their food comes from. After all, the average piece of food travels 1,500 miles from farm to plate, and uses a tremendous amount of energy, gas and refrigeration in the process. By sourcing 10% of its food from within a 300 mile radius of the restaurant, the Green Sage has reduced the time and transport required for food deliveries, while supporting the regional farming community. The end result is fresher ingredients, and diners notice the difference.

The Green Sage also realizes that vegetarian and vegan ingredients put less strain on the environment. After all, food that is not meat-centric requires less of the environment’s resources and can further feed more people. For example, it takes the same amount of land to produce a single pound of beef as it does to produce 120 pounds of potatoes! Knowing that vegetables and grains are more sustainable food options, the Green Sage stocks its kitchen with many meat-free food items. In fact, 54% of the restaurant’s food purchases are vegan products, while 17% are vegetarian.

As a 4 Star Certified Green Restaurant®, the Green Sage has demonstrated environmental progress across its operations, and has made sustainable food a priority by offering less toxic, locally-grown ingredients that are low on the food chain. By reducing the environmental impact of their menu, the Green Sage attracts sustainable-minded diners, supports local farming communities, and helps protect our planet’s resources. These important environmental steps are one of the many reasons that the Green Sage has become one of the greenest restaurants in the country.

For more information about the environmental accomplishments of the Green Sage, please visit: http://dinegreen.com/customers/featured.asp?ID=REST11217

By Charlotte Maher

Charlotte Maher is the Communications Associate for the

Green Restaurant Association, a national non-profit that has

been helping restaurants become environmentally sustainable since

1990. For inquiries, please contact [email protected].

Green Restaurant AssociationTM

Since 1990

Thinking of Going Green?

a non-profit organization

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

www.dinegreen.com

Take a strategic approach.


Since 1936 thousands of restaurant and foodservice industry professionals have attended The Western Foodservice & Hospitality Expo to stay on the cutting edge. There will be dozens of exciting special events and educational programs plus hundreds of companies showcasing new products at this trade show and conference taking place at the Anaheim Convention Center from August 12-14, 2012. Event highlights, include:

• The 2012 Ferdinand Metz Foodservice Forum - The Forum offers over 40 sessions tailored to the needs of foodservice operators. Thousands of industry leaders will gather at these sessions, offered at no charge, to profit from real applicable business lessons, the latest information on trends and best practices in the market. This year’s emphasis on trends will include sessions on social media, catering, healthy/green, beverages, legal, top business management, networking, staffing and hospitality.

• ALL NEW Food Trends Experience is a tasting adventure providing direct access to products, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, and more. Presented within the Show, the Food Trends Experience is the foodservice professionals’ fastest and most convenient way to see, taste, discover and learn about the new culinary innovations that will inspire creative and fresh menu ideas, delight customers and drive profits.

• Ultimate Barista Challenge USA brings professional barista to the Expo to face challengers all preparing their signature espresso beverages for a panel of judges. There will be a showdown of three flights of espresso frappe, espresso cocktails and beautiful café latte art.

• The 3rd Annual Foodservice Council for Women and Networking Event provides a community for women to develop and advance their business knowledge, contacts & careers and to connect, exchange, and discuss relevant topics in foodservice. Presented by Kathleen Wood of Kathleen Wood Partners, Ferdinand Metz, and Reed Exhibitions.

• Local Store Marketing University, an educational program devised to enhance restaurant marketer’s ability to understand, create and implement local store marketing strategies to increase sales and awareness, will debut at on Monday, August 13th 10:00-11:30am.

• Culinary Clash: Battle Anaheim - Join us for the inaugural Culinary Clash: Battle Anaheim event, presented by Coca Cola. The cooking competition fundraiser benefiting the California Restaurant Association Educational Foundation will pit industry heavyweights against each other in an ultimate battle of skill and mettle.

Special Event Line-Up Announced for Western

Foodservice & Hospitality Expo in Anaheim – August 12-14, 2012

About the Western Foodservice & Hospitality ExpoThe 2012 Western Foodservice & Hospitality Expo will be held Sunday, August 12 through Tuesday, August 14, 2012 at the Anaheim Convention Center. The show is produced and managed by Reed Exhibitions, and sponsored by the California Restaurant Association. For more information on exhibiting or attending future events, call (888) 334-8705 or visit the official Show website at www.thefoodshows.com.

Sponsored by:Presenting: Produced & Managed by: Now Featuring: Co-located with:

www.westernfoodexpo.comGAIN A FRESH PERSPECTIVE ON YOUR BUSINESS®

See What WeHave In Store For You!HIGHLIGHTS INCLUDE:

> Introducing Food Trends Experience

> Super-charged Education Forum

> Multi Unit Operator Alliance

> ACF Culinary Demonstrations

AUGUST 12–14, 2012 | ANAHEIM CONVENTION CENTER | ANAHEIM, CA

◊ 150 Trend-focused Food and Beverage Products!◊ New Tasting Arena and Culinary Demonstration Theater!

◊ One Location to Discover and Source Products!







SUPPORTING SPONSOR OF THE 2012 FERDINAND METZ FOODSERVICE FORUM

WHFE_Food_and_Beverage_Ad:Layout 1 7/27/12 9:52 AM Page 1


F&B AssociationsACF Chefs of Las Vegas www.acfchefslasvegas.org

LVHA www.lvhospitality.org

Guild of Sommeliers www.guildsomm.com

National Concierge Association Nevada www.nationalconcierge.com/nevada

Meeting & Events Las Vegas www.meetingsandeventslasvegas.com

Las Vegas Hospitality Association www.lvhospitality.org

Nevada Tavern Owners Association www.wix.com/in7762/ntoa

Destination Services Association www.dsa-lasvegas.com

Green Restaurant Association www.dinegreen.comIFSEA www.ifsea.comNevada Hotel and Lodging Association http://www.nvhotels.comUnited States Bartenders’ Guild http://www.usbg.orgNevada Restaurant Association www.nvrestaurants.com

All Products Processed in the USA. Custom Blended, Packaged, & Distributed Locally with the Highest

Quality Products Available.

Al Dentes’ mission is simple: Provide our customers the best, safest products and service available at the lowest prices possible.

We take pride in being a Las Vegas company committed to safe, fresh, & high quality products.

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

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

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“GREAT STUFF”

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“GREAT STUFF”

AL

DENTES’ PROVISIONS

CUSTOM BLENDED HERBS & SPICES MADE LOCALLY IN LAS VEGAS

Grimaldi’s Opening at The Palazzo

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Grimaldi’s Pizzeria celebrates its Grand Opening inside The Shoppes at The Palazzo Las Vegas. Celebrities, award-winning pizza tossers and “Frank Sinatra” participated in the grand opening.


AD INDEXAces & Ales page 22 www.acesandales.com 702-436-7600 Al Dentes’ Provisions page 30 [email protected] 702-642-1100Big Dog’s Brewing Company page 31 www.bigdogsbrews.com 702-368-3715BJ’s Restaurant & Brewhouse page 20 www.bjsrestaurants.com 702-851-8050 G2E page 14 www.globalgamingexpo.comEMotors, LLC page 31 www.tsmotoring.com 702-810-2848Flavors of the Heart page 10 www.flavorsoftheheart.comGreen Restaurant Association page 27 www.dinegreen.com 617-737-3344Lithuanian Spirits page 32 [email protected] 888-201-0733

Ozark River Portable Sinks page 25 www.ozarkriver.com

Stem Locks page 2 www.stemlocks.com

Three Square page 19 www.threesquare.org 702-644-3663

Western Foodservice & page 29 Hospitality Expo www.thefoodshows.com 888-334-8705

EventsAUGUSTEvery Tuesday in August Carnevale Vino Tasting Tuesdays www.palazzo.comEvery Wednesday in August Carnevale Chef Demo Wednesdays www.palazzo.comEvery Thursday in August Samba Roll Thursdays www.palazzo.comEvery Friday in August Lagasse’s Stadium- Oyster & Beer Fridays www.palazzo.comAugust 1-5 San Francisco Chefs Festival www.sfchefsfoodwine.comAugust 3 Solaia Dinner www.palazzo.comAugust 4 Antinori Wine Tasting www.palazzo.comAugust 10 Oyster Shooting With Chef Tom Moloney www.venetian.comAugust 10-12 Strong Beer Fest acesandales.comAugust 11 Vino Hop With Winemaker Joe Bastianich www.palazzo.com

August 12-14 Western Foodservice & Hospitality Expo www.westernfoodexpo.com

August 15 A Meet & Greet With Emeril Lagasse www.palazzo.com

August 17 Vino Hop With Michael Mondavi www.palazzo.com

August 19 Las Vegas Cupcake Bakeoff http://www.bakelv.com/

August 24 Get Toasted with Chef Sammy D www.palazzo.com

August 25-26 4th Annual San Diego Spirits Festival sandiegospiritsfestival.com

August 27 - September 2 Restaurant Week www.threesquare.org

August 27-29 The Global Wine, Beer & Spirits ecrm.marketgate.com/Events/2012/08/GlobalWineBeerandSpirits.aspx

to see more events, visit www.lvfnb.com/calendar.htm

Don’t See Your Event Listed Here? Email Your F&B Events to [email protected].

THE GREAT LAS VEGAS COCKTAIL SHAKE-UP!

CONTEST RULES:

1. ENTRY: This cocktail recipe contest promotion is intended for viewing in USA only by residents 21 years of age or older. No purchase necessary to enter or win. Contest begins July 4th, 2012 and ends August, 15th, 2012 (“Contest Period”). Entries must be received via email no later than 11:59 p.m. Pacific Time, on August 15th, 2012.

Any type of cocktail recipe may be submitted, but the recipe must use one of these Lithuanian Spirits (OZONE VODKA or HERBA DEVYNIA 999), be original, unpublished and may not have previously won any award or prize. Only one entry may be supplied by each contestant.

By entering the Contest, entrants agree to assign their intellectual property rights to The Las Vegas Food & Beverage Professional & Stumbras AB and permit us to use the entries in any media, including the Internet, for commercial, promotional or any other purpose whatsoever. Entrants who do not agree to this use should not enter this contest. All winning recipes will be published in print and online at http://www.lvfnb.com .

2. ELIGIBILITY: Legal residents of the 50 United States, 21 years of age or older at time of entry are eligible to enter, except employees of Sponsor, and any other organizations affiliated with the sponsorship, fulfillment, administration, prize support, advertisement or promotion and/or their respective agents, affiliates, subsidiaries, and members of their immediate families or persons residing at the same address.

3. WINNER SELECTION: On or about August 15th, 2012, all eligible entries will be read in a first round of judging by a professional mixologist and judged equally on each recipe’s creativity.

Three first prize winners will be determined. Organizers reserve the right to select fewer than three winners if, in its sole discretion, it does not receive a sufficient number of eligible and qualified entries. Decisions of judges are final and binding in all respects. Potential winners will be notified by e-mail and invited to the Las Vegas Awards Ceremony.

All questions regarding this contest can be directed to [email protected]

Can you create a signature cocktail? Do your mixing skills dazzle to the delight of guests?

The Great Las Vegas Cocktail Shake-up:Cocktail Name: _____________________________________

Contestant Name: ___________________________________

Contestant Phone Number: __________________________

Contestant Email: ___________________________________

Cocktail Ingredients: _________________________________

Cocktail Preparation Method & Instructions: ___________

______________________________________________

____________________________________________________

____________________________________________________

____________________________________________________

Special Notes: ______________________________________

Number of Servings: _________________________________*By submitting this recipe, please note you are agreeing to all contest rules.

Submit your most clever cocktail recipe using

designated Lithuanian Spirits for the chance

to see it featured in “THE LAS VEGAS

FOOD & BEVERAGE PROFESSIONAL.”

Calling all Mixologists, Bartenders,

Beverage Specialists-Show us your

signature flair!

DIRECTIONS: Email your recipe

along with a picture of your cocktail to

[email protected] no later than

August 15th for judging. Entries that do not

follow this format will not be considered.

august 2012 the las vegas food & beverage professional

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