february 2013

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Issue 2 Volume 13US $3.95

Welcomes Scott Conant as Its Keynote Speaker for the 2013 Conference &

Tradeshow Held at The Mirage Hotel, March 10th-13th.

See story on page 16

Las V egas Dining ToursLas Vegas Dining at its Finest

Contact: The Las Vegas Food & Beverage Professional Dining Tours

Scott & Elaine Harris - 702-812-0346

[email protected]

www.lvfnb.com/diningtours

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

•ExperiencesomeofthebestculinarydishesinLasVegas

•Taketheguessingoutof“Wheretoeat?”andnowaitinginlines

•Specialtycocktails-selectedwinesandbeveragesareallincluded

•Perfectforvisitors&localslookingforuniquediningexperiences

•Greatforconvention-goersandspouses-threetoursperday

•Excellentforcompanydiningtourandteam-buildingexperience

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

Lagasse’sTable10•FirstFood&Bar•DoubleHelix

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

Mid-day Dining Tour 2pm - 5pm

Dinner Dining Tour 5pm - 8pm

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

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

February 2013

CONTENTS

6

13

18

Page4HotOfftheGrill!

Page5AskDoctorSake

Page6HRInsights

Page7 WineTalk

Page8 CulinaryClashChampionChefHerbWilsonofSushiSamba PullsoutAlltheStops

Page9 What’sBrewing?

Page10 FoodforThought

Page11 HydeBellagioLaunches VinoThursdays

Page12 Brett’sVegasView

Page13GordonRamsay’sLasVegasBritishInvasion

KabukiSushiSchool

Page14BodyEnglishIsBack

IndustryNights

Page16Cover Feature:Catersource Conference&Tradeshow

Page18 ACFChefsLasVegasJanuaryDinner/Meeting

RockofAgesVIPOpening

Page19 AcesandAlesHosts 3-day-long3rdAnnual WinterBeerFest

LeCirqueFounderReturns to Release NewBook

Page21 NiigataSakeFestival

Page23TheSpiritofSpirits!

JCCNVNewYear’s Kick-OffEvent

Page24What’sCooking?

Page26FiveGreenPracticesoftheWorld’sGreenestRestaurants®

Page28BigDog’sWinterfest

Page29GordonRamsayBurGR

Page30 F&BAssociations

Page31AdvertiserIndex

Events

FEATURESCover THE CATERSOURCE CONFERENCE & TRADESHOW is coming to

townagainthisyearandisbiggerandbetterthaneverwiththeconferencetakingplaceatTheMirageHotelMarch10-13,andthe tradeshowat theLasVegasConventionCenterMarch12-13.ThelargestcateringeventintheUSforcateringprofessionalsisco-exhibitedwiththeNevadaRestaurantAssociationandtheACFChefs,whowillbeholdingtheirCulinaryCompetitionduringtheshow.

Full story on page 16

20 THENIIGATASAKEFESTIVALiscomingupinthemiddleofMarchandyoucouldbeonthetourtoNiigata,JapanwithlongtimeJapanresident and Tokyo UniversityGraduate, our Editor-in-Chief,MikeFryerleadingtheway.Onthetouryouwillhaveafirst-handlookat Japan from the famous TSUKIJI FISHMARKET to the beautifulcountrysideofNiigata,whereyouwillbetheguestsforaprivatetourofacontinualworking11thgenerationsakebrewery.CheckoutthedetailsfortheNiigataSakeFestivalTourinside.Kampai!

29 GORDONRAMSAYseemedtodominateourthoughtsinJanuary,opening twomore restaurantson theStripaboutaweekapart,whichIcan’tremembereverhappeninghereinLasVegas.Bothrestaurants were visited by our journalists. Last month MitchellWilburnwroteaboutGordonRamsayPub&GrillatCaesarsPalace,andthismonthShellyStepanekgivesusalookatGordonRamsayBurGRinsidePlanetHollywood.

BackCover OURFRIENDSATNUTELLAwillbewrappinguptheNutellaRecipe

ContestthemiddleofFebruary,sobesuretogetyourbestbreakfastorsnackusingNutellaintothecontestrightaway.Ifyoudon’tsendinyourrecipeyouwillloseoutonupto$3,000inprizemoneyandawrite-upintheMarchissueofLVF&BPro,aswellasbraggingrightstothisgreatcontest.

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

JournalistBeth Ellyn Rosenthal

JournalistKim Trevino

JournalistK. Mike Masuyama Ph.D.

“Dr. Sake”

JournalistChandra Paige

Spirits EditorAdam Carmer

JournalistCharlotte Maher

JournalistsLucille Thaler &

Tony Zanoff

JournalistLinda Bernstein

Pre-Press TechnicianBrandon Yan

JournalistChef Jet

JournalistJuanita Fryer

JournalistJackie Brett

JournalistShelley Stepanek

JournalistLes Kincaid

JournalistsScott & Elaine Harris

Journalist Mitchell Wilburn

Bob BarnesEditorial [email protected]

Juanita AielloCreative [email protected]

February 2013

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

HOTOFFTHEGRILL!

CONTRIBUTINGSTAFF

JournalistMichael Oshman

JournalistAlice Swift

Journalist & Photographer

Ben Brown

JournalistKellan Bartosch

PhotographerJessica Kuiper

PhotographerBill Bokelmann

PhotographerRose Powell-Carver

PhotographerShanna Magnuson

TheLasVegasFood&BeverageProfessional1200STORREYPINESSUITE172

LasVegas,NV89146www.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 couldn’t resist posting this photo of our Creative Director, Juanita Aiello, at the VIP Party for the kick-off of Rock of Ages at The Palazzo. Who would have known she was such a rocker at heart! We seldom get

her in front of the camera, so when the opportunity presents itself we shoot!

Go, Girl! Just watch your wine!

We are sorry to see Jersey Boys leaveThe Palazzo recently, but can still catch their show at Paris Las

Vegas. In their place at The Palazzo, to our delight, is the musical “Rock of Ages,” which takes us back

to our Rock & Roll days gone by. Expect great music and nonstop action on the stage and into the theater.

May we suggest, a dinner at any of the great Venetian-Palazzo restaurants and the show Rock of Ages; you can’t go wrong. Here we are with some of the VIP-

Media guests at opening night of Rock of Ages, and our Sweetheart Chef Carla Pellegrino!

HERE COME THE BRITS! HERE COME THE BRITS!Gordon Ramsay’s British Invasion is now in full swing

with the opening of two new locations here in Las Vegas. At Planet Hollywood is Gordon Ramsay BurGR (cute, Bur…GR=Gordon Ramsay!), which we will review in

this issue. At Caesars Palace is Gordon Ramsay’s Pub & Grill which bills itself as a gastropub. Here we enjoy a

media opening day and the great beers bothon tap and in bottle.


Wine is made from different varieties of grapes with or without skins. As a result, wine tastes

different in terms of aroma-flavor, sweetness, acidity and astringency-tartness, giving a wider

chance of food pairing. Sake, on the other hand, does not have such diversities as wine. Sake has a

taste spectrum of sweetness-dryness, slight acidity, and aroma-flavor derived from fermentation.

We recognize white wine for seafood and red with meat. But sake

had no such food pairing as wine in old days in Japan. Sake was

consumed for changes in seasons and lives with joys or tears. Food

was well designated for such special occasions and sake always

accompanied it. People ate rice and other grains, soybeans and its

products, fish and its products and many kinds of vegetables flavored

with soy sauce or miso. Today people have become much more

omnivorous, enjoying the pairing of sake with the traditional and

Western-style foods.

Here in the US, today we eat less beef, more poultry, lots of pasta

and pizza and much more fresh vegetables than before. Some

people indulge the traditional wine-food pairing, whereas others

enjoy flexible options. No matter which, some basics apply.

Firstly, putting the two together into one’s mouth should not cause

any hostile sensation. Secondly, pairing should not favor either

dominant characters. Ultimately, the harmony or balance is needed

among taste contributors, which synergistically enhances pleasant

sensations. It is like a marriage.

Sake is now spreading with Japanese food and beyond. Sushi,

sashimi, sunomono (vinegar-marinated seafood/vegetables, ceviche)

and fish-shrimp tempura (fish & chips in a Japanese style) are

among good partners of dry sake with a little bit of acidity. Cold

aromatic sake may be good with appetizers or light meals from surf

or turf, though it might be too over-powering with major entrees.

Teriyaki beef or chicken may be good with a little bit sweet side or

heavy body sake for rounding up sweetness. Hot good sake is always

recommended with tempura for clearing taste buds. Well chilled sake

is refreshing with salad with creamy dressings. Nigori cloudy sake

might be good with desserts. Thus sake may go well with many foods

for complex harmony. Sake pairing will be joyful and creative not

only with Japanese, Asian or fusion foods, but also our favorite ones.

For choosing a sake, ask sake servers or retailers of sake to match

your food rather than sake category by classification. For sake sales

to consumers, present recommendations for matching sake and your

menu or occasions.

Kanpai or Cheers.

ASK DOCTOR SAKE…

Is Sake Pairing Like Wine Pairing?

Which Types of Sake Go Well with Which Types of Food?

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]

Website:www.LBJConsulting.net

Next month’s topic: Workplace BulliesDo you have bullies in your workplace? Do you know how damaging and costly they can be to your bottom line and organization? If you’ve had to deal with bullies, please share how you handle them (if you do) and then share examples. Share your opinion or a situation. Send to [email protected]. Responses for next month’s column earn a copy of my book (see left). Be sure to include your mailing address when sending useful responses.

By LindaWestcott-Bernstein

HUMANRESOURCESINSIGHTS

Workplace Wellness “A healthy workforce is a happy one.”

No truer words were ever spoken! When your employees are happy and healthy, they are more productive and positive in their work. And that outcome translates into much better interactions with your guests/customers.So, what can you do to create a workplace wellness program or effort? First, you start by getting to know what the trends and issues are in your workforce. This information can be gleaned from current claims and utilization figures from your health care provider. Find out what the trends are for doctor visits, such as: diabetes, obesity, smoking-related claims, heart health (cholesterol) and so forth. This information will give you focus for your wellness efforts. Next, decide what works best for your employee population. Are they an active group that would do various walks or community events? Or are they more the informational type? Either way,

begin scheduling various events for your employees to get information and/or initiate activity.Make sure that your communications; newsletters, etc., encourage wellness care and preventative medicine. The best way to stave off expensive care and procedures is to get employees and their covered family members to get regular check-ups and annual physicals. When potentially serious health conditions are identified early, they can be cared for with good preventative medicines, healthy routines and exercise programs. Another positive and fun way to encourage wellness is to hold regular, annual health fairs! Most health care providers, given plenty of notice, will come to your workplace and participate free of charge, in a health fair. These fairs consist of booths by the various providers that offer information and resources for employees to learn more

about their services and benefits. In addition, make your health fair fun and interesting by offering prizes, give-aways, and healthy snacks as well as a little entertainment and music.Wellness in the workplace is a key initiative for human resources professionals. It can have a huge financial return if done well. The following bullets highlight some of the key areas where benefits can be realized:

• Reduced insurance claims• Identified workforce health

concerns• Improved overall employee (and

family) health• Reduced insurance costs

We can all benefit from good wellness information and efforts. An informed and happy employee is a more productive one. Make this coming New Year a healthier one for you and your team!

Tobacco Plus Expo 2013

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

What or who does one think of when they think of Valentine’s Day? The day to celebrate with the one(s) that you love. Romance is in the air, and love is expressed through gifts of appreciation, such as flowers, jewelry, cards, and most often than not, food and beverage is in the picture. Indulging in a little luxury, sweets and fancy dinners are all common occurrences. So, why not incorporate sweets into the beverage of choice for Valentine’s Day? Sparkling wine and Champagne is the New Year’s wine of choice. Why not sweet wines for your sweetie of choice?

This month, I’d like to introduce you to two wines in my wine collection that are unique dessert wines to be enjoyed on Valentine’s Day, other special occasions, or any occasion for that matter—Sauterne and Port-style Fortified Wine.

Sauterne is a very unique style due to the method in which the grapes are harvested. The wine itself originates from the Sauternes region (in Graves) of Bordeaux, France. The grapes that make this wine are very unique because they are made from grapes that have been affected by the fungus Botrytis Cinerea, also known as Noble Rot. While this may sound unappealing, it is actually an extremely prized condition, because Noble Rot causes the grapes to become raisinated, and thus result in highly concentrated sweetness. Weather conditions have to be perfectly balanced for this to occur, with misty (moist) mornings and dry (sunny) afternoons. The resulting wines have an intense honeyed aroma and flavor, with common characteristics such as honeysuckle, honeycomb, white peach, apricot, fig, golden raisins, orange blossoms, pineapple, quince, persimmon, and the list goes on.

Whilst the top tier Sauternes can fetch a high

price of a few hundred dollars for the top tier Chateau d’Yquem, there are plenty of suitable alternatives for a fraction of that amount. One of my go-to Sauternes is the Chateau Doisy-Védrines, which is still highly prized in the wine world. Locally, your nearby Total Wine and More sells the 375 mL bottle for $24.99 (www.totalwine.com), which is more than plenty of wine for 2-4 people, at 3-4 ounces per person. As this wine is a dessert wine, typically a lesser amount is consumed in one sitting, due to the concentrated sweetness. Classic food pairings for this wine include foie gras, and fruit-based or neutral desserts such as Crème Brule, Cheesecake and Fruit Tart. Spicier foods like Asian or Thai food would also pair well as a contrasting flavor profile.

If you prefer red wine more, yet are still looking for a dessert wine, why not try the unique Forté wine made by Scott Harvey Wines (from the

Napa Valley and Amador County area)? What makes this wine unique, besides the non-standard bottle shape of a bottle typically used for olive oil (fact from Scott Harvey’s mouth himself!), is that the grape varietals originate from Spain, and that this wine is fortified about half-way through fermentation by the addition of 98% alcohol, which results in a wine that has a final alcohol percentage of around 20%. This wine emulates the Port style of Portugal, and even has similar varietals. The Forté wine was named as such because the term fortified wine was not allowed due to labeling restrictions. Their creativity led to the term Forté, instead.

It is rare to find these particular Portuguese-originating varietals in the United States; however, Harvey was able to locate the vineyard site that Chuck Sisney planted a few decades ago in Amador County, and voila! This wine is comprised of the varieties Touriga Nacional, Tinta Cão, Sousão and Alvarelhão, and is made in the Late Bottled Vintage Port style (see http://www.scottharveywines.com/amador-county-forte/ for more information). Harvey’s tasting notes state:

Cherry licorice and cinnamon spice flow into vanilla and tobacco with a mid palate of English hard candies and fresh straw. Soft tannins lead into a long sweet black plum finish. Perfect companion to nuts and a salty blue cheese.

Enjoy now through 2060 (retrieved from http://winestore.scottharveywines.com/2006-fort%C3%A9-p119.aspx).

You can find Scott Harvey’s wines through Southern Wine and Spirits; however, you can purchase their wines (including the Forté) directly from their website: http://www.scottharveywines.com/.

I hope that you are able to find some fantastic wines for your special someone, and possibly have some great sweets (wines, that is) to pair with your sweetie!

Until next month, Cheers!

Alice’s 2013 Valentine’s Picks – Sweet Wines for Your Sweetie

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]


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

Venetian / Palazzo Culinary Clash Champion Chef Herb Wilson of SushiSamba

Pulls out All the Stops for His Guests

A culinary megacity like Las Vegas where celebrity chefs shine in a galaxy of venues offers many options to celebrate New Year’s Eve for visitors and locals alike. Braving the Las Vegas Strip on the last night of the year can be an interesting experience with the multitude of party goers vying for the perfect vantage point to ring in the New Year.

We chose to celebrate the evening in the comfort of The Venetian / Palazzo resorts, which houses some of the finest dining choices in the city, if not the world. Having attended the Culinary Clash where the best chefs of the resorts competed for the title of Top Chef on the property, we knew exactly where we were going to have our last meal of 2012.

Chef Herb Wilson, Executive Chef at SushiSamba, fresh off his inspiring

win where he literally left a hospital bed to not only compete but win the competition, was our choice to enjoy dining upon his culinary creations for the evening. Our eyes darted from left to right scanning dishes that already had our palates jumping with anticipation.

How could we overlook the Japanese Anese Grade A5 Wagyu and for additional offerings, BoBo Brazil-seared wagyu beef, avocado, kaiware, shiso, red onion and chimichurri or the 20 oz Bone-in Ribeye. SushiSamba is known for their specialty rolls and the Rainbow Dragon of freshwater eel, red bell pepper, cucumber, mango and avocado is always a favorite. Another stand out is the very elegantly created Miso-Marinated Chilean Sea Bass with roasted organic vegetables and oshinko.

With so many delicious choices to choose from, we began to think about what tasty treats we should start with. The always attentive Chef Herb Wilson and General Manager Michael Durovsik appeared tableside and offered to start us off on our last meal of the year. Nobody could turn that offer down. He closed our menus, ordered a nice Pinot Noir and we got ready to experience the artistry of SushiSamba.

New Year’s Eve in Las Vegas is always exciting, as one could only imagine. Then we heard the drums, Yes, drums! And we had only just started enjoying our wine. The drums were real all right, and to our delight they were followed by a Samba Line featuring the very beautiful and colorful Samba Girls snaking through the restaurant entertaining the guests.

The first courses started to arrive at the table, with exemplary efficiency. A very crisp and bright Salmon Ceviche with asparagus, red radish, pineapple and lime was a great way to wake up our palates. Peruvian Bay Scallops hot off Samba’s robata grill with butter, citrus soy and radish was a much appreciated gift from the sea. The hits just kept coming with a variety of luscious sushi,

sashimi and rolls that were colorful and pleased our taste buds immensely.

Chef Herb appeared at our table with the New Year’s Eve Special that he had created to send off 2012 in true Samba style. Our eyes admired the artistry of the dish as he placed it in the center of our table. Chef Herbs’s creation of Spiny Lobster off the robata, with rich vanilla butter oozing over very succulent mango, tangy Meyer Lemon and baby leeks, provided a cornucopia of flavors that jumped off of the plate and right into our awaiting mouths. Amazingly enough, that gastronomic delight was just half of the dish. A perfectly cooked Filet Mignon off robata with rich foie gras butter, red wine aji panca, and crispy collard greens competed this masterful creation. General Manager Michael was not quite done with us. He came to our table with one of his personal favorites, The Samba Split for Two with creamy banana brûlée, doce de leite, coconut mocha and yamazaki cream, which was a lovely way to punctuate our New Year’s Eve experience and our last meal of 2012.

SushiSamba is a unique blend of Japanese, Brazilian and Peruvian cuisine, music and design inspired by thousands of Japanese emigrants who traveled to South America to cultivate coffee, in large cities like Lima in Peru and São Paulo in Brazil. This integration of Japanese, Brazilian and Peruvian cultures flourished with this very pleasing blend of cuisine from both sides of the Pacific Ocean.

SushiSamba is one of those restaurants that we have visited on a variety of occasions. They are always consistent with the cuisine, service and cocktails. This is tribute to the Management and Staff that knows how to “do it right.” When traveling, you can also visit SushiSamba in New York, Chicago, Miami and London.


More Great Beer on the Vegas StripThe latest beer nugget I’ve uncovered on the Vegas Strip is the newly opened Gordon Ramsay Pub & Grill at Caesars Palace. Ramsay is a beer fan and not surprisingly, the beer menus at all three of his Vegas Strip restaurants show it. The new pub is prominently located in the casino and the décor shouts out beer, with a wall lined with actual beer kegs (empty, of course). SmartCellar iPads list all of the beer choices, with additional info. for each of the 70 bottles and 72 taps (There are several duplicates, so there’s actually 24 different handles.). Bar Manager Brandon Loper says he’s shooting for a mainly Northern European beer list, which it clearly is, but there are also several standouts that you don’t see everywhere, such as Sam Adams New World (10% ABV, tripel aged in oak barrels); Lindemans Kriek, Faro and Cassis; Moa Methode (from New

Zealand, a bottle-conditioned pilsner with high bitterness); Unibroue Grand Reserve 17; and Ramsay’s favorite beer from his Scottish homeland, Innis & Gunn. Prices are a bit lower than most establishments in the high rent district of the Vegas Strip-most range from $6.50 to $10 and a choice of 8 five-oz tasters from the draft selection goes for $19.

What’s on Tap in Southern Nevada

Big Dog’s is offering the 15th installment of its brew school on

Saturday, April 6. Held quarterly, “Professor” Dave Otto (Big Dog’s brewmaster) leads the class and shares his processes, tricks of the trade, the science of brewing and provides assistance to his students as they brew a batch of Big Dog’s Brew, which for this class will be the El Perro Diablo Belgian-style Strong Golden Ale. Students enjoy lunch and beer at the brewery, and two weeks later, a “graduation party” is thrown with a beer dinner made with the beer they brewed. Participants also receive a diploma, class picture and take home a growler of the beer they helped to create. Space is limited and the cost is $99. Call Ceci Moggia at 702-368-3715 to enroll.

Although Joseph James Brewing doesn’t have its tasting room in operation yet, you can still sample its beers during a monthly tour and tasting. Held at 1 p.m. the third Saturday of each month, for a nominal fee of $5 participants are given a souvenir glass, tour of the brewery with explanation of each step of the brewing process and a tasting of the whole line, including the latest specialty beers, which during my visit was a six-month bourbon barrel-aged version of the Red Fox Imperial Stout. I spoke with Lynda Burns, a true fan who was attending the tour for her 20th time. “I first came for the gluten-free beer because my husband has Celiac disease and theirs is the first we have ever tried that tastes good and like real beer. I also like that they always have a new specialty beer to try,” Lynda said. Director of Operations Matt Lisowski ended the tour with a free raffle of prizes and asked us all to support local beer, mentioning by name the other breweries in Southern Nevada.

The brewery is located in Henderson at Gibson Rd. just north of the 215 Freeway. Call 702-454-2739 to reserve your spot for the next tasting.

On January 28, Las Vegas Gordon Biersch Brewmaster Richard Lovelady released his first ever strong ale. Called “Brewer’s Select,” it’s made with nine malts, six hops and weighs in at 9% ABV with 38 IBUs. And, of course, it is Reinheitsgebot.

Owner/Brewer Todd Cook can’t believe it’s been six years since his Boulder Dam Brewing Company opened in Boulder City. As he’s done each year, he’s brewing a commemorative brew for the Annibrewsary Bash on February 16. His last three anniversary beers have been IPAs ranging from 60-90 IBUs and this year’s version will be no different. The bash will include food and drink specials, live music and prizes including vacations to Mexico and Hawaii. Also, the brewpub has installed an additional 12-tap system, allowing space for guest beers in addition to its own.

Beer SpotlightThis month the spotlight shines on Big Dog’s Holy Cow! Original Pale Ale. The Holy Cow! in the name refers to Las Vegas’s first brewpub (The name was changed to Big Dog’s in 2004.), and this is also the same beer that won a gold medal at the GABF in 1993, the year the brewpub opened. A classic American pale ale brewed in the tradition of early West Coast ales, its citrusy Northwest hop character is compliments of Columbus and Cascade hops. It’s quite assertive and bolder than some IPAs. Although it’s great to drink on tap, now you don’t have to, as it’s available in 22 oz bottles at retail stores throughout Southern Nevada.

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

Tasting Wine Like a Professional

Enjoying a glass of wine is not simply about drinking and noting the taste, but about inspecting all aspects of the wine. It’s all about your senses.

Color is very important, which is why people are often seen holding a glass of wine up to the light before drinking it. As wine ages the color of the wine changes. Red wines in general begin as a very dark red or purple color. Over time, red wines tend to fade from this dark shade to a garnet and finally a brick red. At first this color change might only be noticed around the rim of a wine, but over the years the entire wine will actually fade. White wine on the other hand tends to darken with age. White wines usually start out straw or lemon in color and age to dark amber in just a few years.

Why is the color of a wine so important to inspect? The color of

a bottle of wine with respect to its age can be an important key

in determining if a bottle of wine has been produced poorly. For

example, if a one-year-old bottle of Sauvignon Blanc is already a

very dark, deep amber color when the bottle is first opened, this

could signify that the bottle has not been produced and processed

correctly, causing the wine to age prematurely and not taste its best.

That can also be said for red wines. If a young bottle of Merlot is

already a brick red or brown color, chances are good there was a

problem with the bottle and it will not have optimal taste.

“Legs” is a term used to describe the oily wine beads that are on

the sides of a glass after it has been swirled around. Some used to

think that these legs were a sign of high alcohol or sugar content

giving a better quality of wine, and while this might be true in a

few cases, most people prefer to use taste as a better method of

assessing quality.

The best way to release the aromas in a glass of wine is to swirl it for

about ten seconds. This helps to agitate the wine and allows more

oxygen to have contact with the wine, releasing aromas. Remember

to smell a glass of wine before drinking to ensure that the wine

smells healthy. A wine should never smell moldy, stale, oxidized or

vinegary in any way.

Swirling a glass of wine is also a great way to be able to smell

the primary and/or secondary aromas. Primary aromas are usually

found in younger wines, and usually are fruit related, such as orange,

raspberry and cherry. Older wines take on secondary aromas, which

are earthier. The vanilla comes only from the oak barrels used to

age the wines. It is not from the grapes themselves.

Finally, there is using your palate and tasting the wine. Does the

wine taste fruity or earthy? Is it sweet or dry? What kind of texture

does it have-thin, buttery, rich? How long did the flavor last after it

the wine was swallowed? A wine that lingers is a sign of a quality

wine, but it also means the flavor can be enjoyed as well.

Now that the basics of wine tasting have been revealed, the next

time you open a bottle of wine, don’t be embarrassed to sniff it,

swirl it and taste it like a professional.

Remember Wine Is Food.


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.

Hyde Bellagio Launches Vino Thursdays

Wine glasses clink together in excited cheer as an eclectic crowd mingles about the trendy lounge. Gracious hosts generously pour glass after glass of white, red, sparkling rose and anything else the night may call for. Water shoots up in 40-foot pillars, backlit by the glow of the Strip and rhythmically aligned with the club’s live music. Not bad for a tourist paying arm and leg for a night on the town, but for you, free. It’s hard to comprehend that such a scene exists. For a moment the music stops, the fountains freeze in mid-air, and a sense of

euphoria comes about you that speaks to how remarkable your city truly is.

One of Las Vegas’s hottest night hubs has transformed weekend’s eve with Vino Thursdays. Hyde Bellagio, already famous for its styling crowd and unprecedented views, is welcoming locals and fortunate visitors alike with free monthly wine tastings. Held from 7-9 p.m., this soon-to-be tradition picked up sensational momentum in its January premiere.

Vino Thursdays debuted January 17 with endless tastings of Malbec, Martin Ray, Martin Codax and Luc Belaire France Rose. Guests enjoyed a performance by American Idol finalist Mahi in the lounge while others marveled over sights of the Strip and the Bellagio Fountain shows from the heated patio. Appetizers and small plates from Bellagio’s legendary Circo restaurant were available for order across the venue to round out a spectacular evening experience.

Hyde opened its tables, both inside and outside, for guests to enjoy at their leisure. To put this remarkable generosity in perspective, access to a club booth with the fountains practically misting at your face would otherwise cost upwards of several thousand dollars.

The next great experience will only build on the sense of excitement and community created at the first Vino Thursday. More great tastes, performances and ambiance await for those looking to take in the best of Las Vegas.

Next Vino Thursday February 14. Future dates TBA. Complimentary admission. Guests must be 21+.

For more information or to reserve a table, call 702-693-8700 or check out Hyde Bellagio online at www.hydebellagio.com.

Photos courtesy Kirvin D

oak Com

munications


ENTERTAINMENT SCENE

Boyz II Men will begin an extended 78-show residency at The Mirage, March 1 through Dec. 29. Donny & Marie will continue headlining at the

Flamingo through 2013. They began a limited six-week engagement in 2008. Tony® Award Winning musical “Million Dollar

Quartet” will open at Harrah’s on Feb. 4. Recycled Percussion from “America’s Got

Talent” fame continues its new residency at The Quad (formerly Imperial Palace). “PIN UP™,” an original show inspired by the

famous pin up girl calendars, will debut at the Stratosphere on Feb. 25 and star “Playboy’s” 2011 Playmate of the Year® and Bettie Page Clothing model, Claire Sinclair. “Kings and Queens” of music are immortalized

in the new 4 p.m. show “Tribute Royalty” at the V Theater.Elton John extends his “The Million Dollar

Piano” show at Caesars Palace with April and May dates. “Crazy Heart” star Jeff Bridges will make

his Las Vegas debut on April 19 at Chrome Showroom inside Santa Fe Station and April 20 at Rocks Lounge inside Red Rock Resort. Don Rickles, marking his 54th consecutive

year in Las Vegas, has signed for a sixth consecutive year at The Orleans.“X Burlesque” producers will open the topless

revue “Raack N Roll” previously at Hooters at the D downtown on Feb. 1. “American Idol” winner Taylor Hicks has

moved his show from Bally’s to Napoleon’s at Paris for his recently signed year-long extension through 2013.

“Country Superstars” paying tribute to big country stars and featuring a live band that was downtown at the Golden Nugget is now calling the V Theater at Planet Hollywood home. The Suncoast has launched a new 2 p.m.

Thursday afternoon entertainment program “Suncoast Variety Show” with a changing line-up of performers and show theme.

Dennis Bono, singer and host of the radio show “The Dennis Bono Show,” has a new one-year contract with the South Point for his live 2 p.m. show every Thursday.

EVENTS AND HAPPENINGSGay nightlife destination Krave has opened

for weekends at the Crown Theater and Nightclub in the Rio until it can move to Neonopolis downtown in March. “ONE NIGHT for ONE DROP,” an original,

one-night-only production featuring artists from all seven Las Vegas Cirque du Soleil productions will be performed on March 22 at Bellagio. Food Network series “Ace of Cakes” star Duff

Goldman, winner of season 10 “Hell’s Kitchen” Christina Wilson, acclaimed pastry chef François Payard, chef and restaurateur Frank Pellegrino, Jr. and the “Godfather of Italian-American cooking” Steve Martorano have been added to the faculty of Food University at Caesars Palace, taking place March 27-29. PURE Nightclub at Caesars Palace has

introduced an alternative nightlife experience within PURE Lounge, the mega-club’s lavish showroom with live entertainment by top artists Monday through Thursday. Two new venues at the Palms are Scarlet

and Social. Mixology bar Scarlet is an intimate red-hued cocktail lounge adjacent to N9NE Steakhouse. Social is the new whiskey-centric casino centerpiece on the renovated casino floor.

Eva Longoria and partner Tilman J. Fertitta, president-CEO of Landry’s, Inc. have launched the new dining and nightlife concept, SHe by Morton’s in Crystals at CityCenter in the revamped space, formerly occupied by Beso Steakhouse. The Pawn Stars are now holding autograph

sessions with the show’s stars and experts as filming allows with more than 4,000 visitors a day. The Quad’s female impersonator headliner,

Frank Marino, has released a special 2013 “Frank Marino Divas Dancer” calendar featuring Marino in 12 different Bob Mackie-designed gowns. The “National Heads-Up Poker Championship”

will return to the NBC networks covering Caesars Palace’s invitational tournament. The Casino Royale is becoming a Best

Western Plus property and the only chain hotel in the middle of the Strip. Block16 Hospitality has opened their second

Pink’s Hot Dogs in Las Vegas at the Red Rock Casino. Their first is located at Planet Hollywood.After 18 months, Terrible’s Hotel and Casino

unveiled more than $7 million in extensive renovations and property additions.The Aria Buffet’s completed remodel

includes updated décor elements and new culinary offerings.

Brett’sBY

December 2011 I The Las Vegas Food & Beverage Professional 13www.lvfnb.com

Gordon Ramsay’s Las Vegas British Invasion

Kabuki Sushi School

Photos by Scott Harris

Photos by Juanita Aiello


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.

Body English Is Back

Blue Martini Town Square Mon-Sun

Blush Wynn Tuesday

Crown Rio Monday

Chateau Paris Tuesday

Foundation Room Mandalay Bay Monday

Gallery Planet Hollywood Wednesday

Ghost Bar Palms Wednesday

Haze Aria Thursday

Jet Mirage Monday

Lavo Palazzo Tuesday

LAX Luxor Wednesday

Marquee Cosmopolitan Monday

Moon Palms Tuesday

Pure Caesars Tuesday

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

Body English is open Friday-Sunday from 10:00 p.m. to close. Fashionable dress attire required for entry. For table reservations, VIP guestlist, or all other inquiries, call 702-693-5555.

After closing its doors years ago and enduring a ‘limbo’ period of one-night reincarnations, Body English at the Hard Rock Hotel has reopened its doors to partygoers both local and nationwide. The iconic nightspot has hosted musical heroes from across the ages and hit the ground running with its new introduction to the Hard Rock community.

Launching on New Year’s Eve 2013, Body English kicked off with DJ sets by Kele, frontman of iconic rock band; Bloc Party; as well as Adam 12, lead singer of She Wants Revenge. The venue is picking up right where it left off by scheduling some of the nation’s hottest DJ’s, celebrities and artists week after week.

Self-described as “sexy yet elegant,” Body English is “reminiscent of an English rock star’s living room with lavish leathers, rich dark woods and vintage Baccarat crystal chandeliers.” Its 7500-square foot layout makes it just big enough to get lost but small enough to find your friends in no time. Staff are very friendly [for Vegas club standards, at least] and the overall mood happily veers

away from the growing facetiousness that has overtaken some of the Strip’s hotter locations.

The venue itself caters to the dedicated clubbing crowd. The entrance is an event on its own, where you will likely pass by female performers playing a number of interesting roles. A lavish staircase then unveils a beautiful view of the club. The mid-size dance floor stands in the center of a two-story setup, overlooked by balconies housing spacious tables. Two long bars and a lounge area create space among the crowd.

This is one of those spots where it is hard to escape the music anywhere you go [as is the case with any entirely-indoor venue in Las Vegas]. If you’re looking to enjoy

conversation among the group, start the

night out with a drink at Culinary Dropout

across the casino floor. Once you enter

Body English, you’ve made a thrilling

commitment to an electrifying experience.

Photo by Ben B

rown

NICA National Ice CarvingA S S O C I A T I O N

National Ice CarvingA S S O C I A T I O N

Take your food & beverage to the next level!

800.932.3632 • [email protected]

For more information and to register visit www.catersource.com

Save $50 on Conference registration with promotional code

LVF&B13Register today for additional savings and promotional offers!

MARCH10 – 13, 2013 The MirageLas Vegas

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March 10 - 13, 2013The Mirage Resort & Casino, Las Vegas

Amy ChenowethScranton‘s Restaurant and Catering

Pascagoula, MS

“[There is] so much to learnand gain from not only thisamazing Conference but fromthe group of people educatingus in the catering industry.”

Scott ConantChef, Restauranteur, Caterer

The best of the best keep coming to Catersource!

From leading industry experts to the up-and-coming caterers from around the globe to the newbies just getting their feet wet, Catersource brings you the learning andnetworking opportunities you won’t find anywhere else.

Now in our 21st year, the annual Catersource Conference & Tradeshow is set to bring thebest food and beverage education combined with outstanding events, valuable networkingopportunities and the most extensive tradeshow in the industry. You are invited to put onyour thinking caps, bring your cameras, share ideas, discuss the issues and create realworld solutions with over 7,000+ of your like minded colleges and friends.

Past attendees can testify to what a great and indispensable experience the CatersourceConference & Tradeshow is and how the information they took away has helped themand their business thrive and grow beyond their wildest expectations.

The complete educational program can be downloaded in the 2013 Show Preview at catersource.com. Or get the official mobile app for FREE through iTunes or Google Play, search “catersource”.

www.catersource.com

2013 Show PreviewBig ideas, hot trends, new products, sales tips, décor,

event design, food & beverage presentation, technology,

marketing strategies, operational solutions and more...

The #1 conference and tradeshow for the catering industry

The premier catering industry conference opens at The Mirage, March 10-13

Catersource is presented in partnershipwith the following associations, in orderto provide the best overall experience forall our attendees.

Scott Conant tops Catersource speaker line upOne of New York’s most beloved and respected chefs, Scott Conant brings a defttouch and unwavering passion to creating food that is unexpected and soulful.Current owner and executive chef of Scarpetta New York, Scarpetta Miami Beach,and the newly opened Scarpetta and D.O.C.G. wine bar in The Cosmopolitian, Scott will share his own experiences of working in the food and beverage industryand discuss what new and upcoming trends caterers need to be looking out for.

Catersource will also have some fan- favorites returning to speak this year with newideas and inspiration! Catering Guru Mike Roman will present his annual take onsales and business building strategies; celebrity designer Preston Bailey will host an all new interactive event on cutting-edge tabletop and floral design; event and partyplanner Dina Manzo will share some great ideas and current trends; and event andlifestyle expert Colin Cowie will wrap things up with an energizing closing session.Look for dozens more experts to share the latest ideas, offer insight into some of themost relevant issues, discuss the most current topics and so much more.

Go to www.catersource.com for a full list of speakers and session descriptions.

CULINARYTRACK

OPERATIONSTRACK

SALES/MARKETINGTRACK

EVENT SOLUTIONSTRACK

Learn the ins and outs ofwhat's challenging today'scaterer and how to tackleoperations with skill andefficiency.

Learn the best ways to sellyour catering products,discover marketingstrategies that will attractmore attention, and takehome dozens of new, freshideas that'll make yourcustomers stand up andtake notice!

Sessions in the CulinaryTrack at Catersource willshowcase the newestrecipes, tips, trick, andtechniques for developingwinning menus, satisfiedcustomers and bottom-line results!

Our co-location withEvent Solutions' Idea Factory means fullConference attendees getaccess to all event-relatedsessions as well. For more details, visitwww.event-solutions.com

CPCETRACK

WEDDINGTRACK

TRENDSTRACK

THE PERFECT FITTRACK

Focused education forsmaller markets andbusinesses. Learn how towork more effectively andturn a larger profit, orpossibly grow yourbusiness.

From sales and marketingtechniques, to menu andpresentation ideas, to in-depth analysis of whatthe bride really wants, theWedding Track will covera broad range of topics tohelp you succeed.

Learn what's new and hot- implement dozens ofnew ideas to put yourcompany on the leadingedge of new trends incatering!

Get certified! NACE isproud to offer the CPCEdesignation, the mostprestigious certificationfor caterers and eventplanners. Join us for theCPCE Fast Track seminarand exam.

“I can count on meetingat least one new vendoreach year I attend andgetting wonderful ideasfor my clients’ events. It is a must-attendevent for me.”

Lauren McCabeMealThymes, San Francisco, CA

Come and see what all the excitement’s about!Lively, fun and filled with inspiration, the Catersource Tradeshow is the only catering-specific show in the industry. Hundreds of suppliers will be on hand to: • launch exciting new products and services designed specifically for your business• show you new and innovative ways to use existing products• offer special discounts and show promotions• share food and beverage samples and recipes• demonstrate the newest techniques

You’ll find: • new buffet and tabletop ideas, creative displays and décor• the most up-to-date transport and holding units• kitchen innovations for cooking in and outdoors• the latest software solutions• upcoming trends in plastics, disposables, linens and china• and so much more!

Two days on the Tradeshow floor will help you spot trends, compare products and find thenewest ideas on the market. You’ll save time and money by shopping more than 400 supplierson the floor and take advantage of the many show sales and specials. And you’ll be able tomake decisions about the right products to keep your business running smoothly.

In addition to the largest collection of top suppliers in the industry, the CatersourceTradeshow offers exciting presentations, contests and interactive event areas all designed tolet you see, touch and taste thousands of new products that are vital to your business!

Visit www.catersource.com to learn more.

Education tailored to fit your needsFrom entry level to experienced, you’ll find a wide array of topics and subject matterthat will fit your area of interest. From culinary to operations, to sales and marketing –our educational program has you covered!

A Meeting of the Minds

LVFNB spread_CSMasterVoices 1/25/13 10:47 AM Page 20


ACF Chefs Las Vegas January Dinner/Meeting Hosted by Le Cordon Bleu

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Rock of Ages VIP Opening

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AcesandAlesHosts 3-day-long3rdAnnual WinterBeerFest

LeCirqueFounderReturnstoReleaseNewBook

Much to the delight of any craft beer-lover worth his salt, yet another of Aces and Ales’ famous festivals has come and gone. After three days and a grand total of sixty different limited-release specialty craft beers on tap, a population too often left dry by an under-zealous retail market had a much needed boon of absolutely out-of-this-world beers. Everything from yearly special seasonals of big-name brewers, like the much celebrated La Folie sour Oud Bruin ale, to special one-keg brews made especially for the fest, like local brewery Joseph James’ Nelson Sauvin hop varietal Hop Box DIPA and Creamsicle Stout. Even foreign and historical breweries were represented in kegs of sour Geuze, sweet cherry beer and strong Belgian styles. As the theme is winter styles, you can expect to find many barley wines, stouts, porters, smoked beers, nearly anything barrel-aged or something that has that festive winter flavor. Not to mention the warming qualities you get from beers whose alcohol content averages around 10%!

The format of most Aces and Ales fests is where you buy a commemorative taster glass, which you then fill with your choice of any of the dozen-plus rare beers on tap. Of course, your taster is valid for the next two days, and you’ll really want to attend all three. Each day the taps change, and there is not a single bad beer among the bunch. Or, if you go in knowing what you want, or soliciting a recommendation from the knowledgeable staff, you can get a full-sized pour of anything you want. Naturally, many go for the taster; variety is the spice of life after all. Speaking of spices, Aces and Ales has an open kitchen and a

surprising menu. I’d recommend the Eddie Spaghetti Pizza; it’s surprisingly addictive. If there’s a friend or loved one with some inexplicable aversion to beer, then I assure you that if there is no beer that can fit their picky palate on this long list, there is certainly something on their sizable list of tequila, whiskey or signature drinks. There are a few of these festivals every year, each as fun and valuable as this one. Any of the most seasoned beer geeks clear their calendar to be there, and even the novices know that there is no more fun, efficient and delicious way to acquire a monolith of great beer experience in one weekend.

Le Cirque, for lack of a better word, is an institution. This was true when the mother-ship opened in 1974 in New York City (otherwise known as when NYC was extremely scary and fine dining was scarce), and it is doubly true today in every location another Le Cirque, Sirio or Circo opens. The founder and patriarch of this family-owned business has been a classic character in the New York food scene, but on special occasions the man himself, the consummate host, will make it out to our humble metropolis. Sirio Maccioni has been masterminding and marshaling a legacy of amazing chefs, consistently head-turning food, a social-club for the elite, and arguably has been the axis on which the fine dining of our great nation has spun on for the last forty years. In this age of celebrity chefs and TV cooking competitions, there seems to have been a shift in restaurant culture. This shift is not necessarily towards the food, but rather away from the “experience.” In this realm, the realm of greeting guests, being a likable and charismatic host, and giving your restaurant its personality, Sirio Maccioni was the Gordon Ramsay, the Joël Robuchon, the Thomas Keller of his day.

Sirio came back to Vegas to promote his new book, A Table at Le Cirque. Part coffee-table book, part photo-memoir, part cook book, it’s yet another release from the Maccioni family to yours. While the last few media releases from the Maccionis have either been collections of old family recipes from his wife, Egidiana Maccioni, personal and in-depth autobiographies, or even a behind-the-scenes HBO special on the family’s tribulations in moving Le Cirque from the Palace Hotel to the Bloomberg Building, A Table at Le Cirque has been more of an honest look at the restaurant in its heyday. Sirio has garnered a world-class assortment of anecdotes, ranging from his most impressive guest (among which, Pope John-Paul: “He knew fifteen languages!”) to frequent dining stars like Frank Sinatra, Andy Warhol and Diana Ross. And of course, for the chefs in all of us, you’ll find a few of the dishes that made Le Cirque an icon. Their time periods are reflected in their style, and as Le Cirque as a whole in the position of a trend setter. Mr. Maccioni, whose three sons Mario, Marco and Mauro continue his legacy in professionalism, is still a host at heart. Always quick to hospitality, at his age he still signed any book needing signed and posed for photos with whoever wanted one, ever an affable face to fine-dining’s usual stony visage.

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.

Photos by Mitchell W

ilburn

You r pe r sona l tou r i nc l udes v i s i t s to: • Tsukiji Fish Market -thelargestinJapan•Ginza-anditsundergroundfoodmarkets

•Shinjuku -knownforfamousfoodstalls•Massive sake bars -featuringallregionalsake

Experience the true Japanese countryside, its homes and its people

BethepersonalguestsoftheNiigataSakeBrewersAssociation

LearnaboutsakebrewingwithatouroftheonlysakeuniversityinJapan

Haveanexclusivetourofan11thgenerationworkingsakebrewery

AttendtheNiigataSakeFestival-over100sakebrewers-thelargestinJapan

Email [email protected] for more information

Niigata Sake Festival TourNiigata, Japan

Depart Los Angeles March 12, 2013Return to Los Angeles March 19, 2013

Book Now! On ly a Few Spot s Le f t !


Niigata Sake FestivalNiigata sake, nurtured bypeopleandnatureinNiigata,isthecrystalofthecontinuingpursuit for ideal sake andthe superb environment forsake brewing. Niigata sake ischaracterized by a superb,“c lean - smooth -g racious”taste and pleasant drinking,andisadmiredbymanysakelovers. Niigata sake can becreatedonlywhenconditionssuch as climate, rice quality,water quality and brewingtechnologysatisfactorilymeetcertain criteria.

ENVIRONMENT:The Climate in Niigata, Perfect for Sake Brewing

The temperature variation increases between days and nights during summer in Niigata, enabling rice farming to yield good sake rice. In winter, consistent snowfall cleans the atmosphere, stabilizing low temperatures to furnish a good sake brewing environment. Thus the climate in Niigata is a perfect environment for sake brewing.

RICE:Rice Grown in Fertile Fields

Sake rice varieties such as “Gohyukamangoku” or “Koshitanrei” are indispensable sake gemstones or ingredients, and are grown in the fertile fields of the rice heartland, Niigata.

WATER:Clean Water from the Ground

Rain or snowfalls in the mountains are filtered through the earth, becoming clean ground and river water. High in quantity and low in mineral content, Niigata water brings out the characteristics of the “clean-smooth-gracious” Niigata sake.

PEOPLE & SKILL:Harmonized Craftsmanship and Technology

Highly sophisticated sake brewing technology, the result of many years of R&D, harmonizes with traditional skill, sustaining and further fostering Niigata sake.

NiigataNiigata is located in the central area of the Japanese major island of Honshu, about 160 miles (250 km) north of Tokyo or about an hour and a half by bullet train. The area was well developed by the precious metal mining industry in the old days and also by the marine shipping business between Hokkaido, the northern island, and Osaka, the commerce center before it shifted to Tokyo.

Niigata Prefecture is composed of part of Honshu and one of the largest islands in Japan, Sado Island. The area has a long shoreline, flat fields and mountains behind. It has abundant natural beauty and many national parks. It belongs to the climate zone of the Sea of Japan where there are plenty of hot summer days and snowfalls in winter. Its fertile land allows it to be one of the major rice farming areas in Japan, yielding renowned table rice such as “Koshihikari.” The area has been prosperously and culturally developed as a result of the mining industry, the shipping trade and cultural transfer. The area is in a rare location in Japan to produce natural gas and oil, though their quantities are limited. There has always been high demand for high-quality rice and sake for many years in this area. The climate, rice, water, people and skills of the area have fostered excellent sake. It has led to the promotion of skilled craftsmanship and the pioneering of many important sake brewing advancements. Today Niigata enjoys a great reputation as the sake heartland of Japan.


The Mystery & Mastery of the Scotch Single MaltThe mystery of the ‘Single Malt’ is that few people understand what one is. Virtually every day I hear someone say ‘Single Malt’ as though it were some sort of Holy Grail. At bars around town, in classes at UNLV, when introducing people to CSTEM, casual conversation regarding spirits and industry events. While I appreciate the fact people are using the term, it often pains me that they are misinformed as to its true meaning and proper usage.

‘Single Malt’ is a term of art for a type of whisky made in Scotland. The United Kingdom Scotch Whisky Regulations are clear on what constitutes a ‘Single Malt Scotch Whisky.’ This product must be distilled from100% malted barley. It must be produced from a pot stilled, not from a Coffey or Continuous Still. It must age for a minimum of 3 years in oak casks [barrels] not exceeding 180 [USA] gallons [700 liters]. It must also be bottled on the premises or bonded for use by an independent bottler to ensure its status. Perhaps shockingly it may have some caramel coloring added. These regulations do not extend beyond the United Kingdom, for there is no international law governing all whisky production. To this end, American ‘single malts’ may contain rye, a grain that produces a far different flavor profile and mouth feel than barley. These rules do not guarantee you will like the product or even that the product is of exceptional quality. It does, however, give you the comfort of knowing it was overseen by a single source throughout its process.

Most of us have tasted a single malt Scotch, but all of us have been led to believe this type of Scotch is of higher quality and has better flavors. These are myths. While your experience may leave you with this opinion that single malt Scotch is better than blended or other types of Scotch, it is not because of their production process, but due to your personal preference. As a point of fact, single malt Scotch is a fraction of the Scotch market that is dominated by blended scotch. Think about it…

does it make it good or bad because someone told you or because you tasted it and made a choice based on you sensory perception? Make your own decision on your own terms. Your opinion is what counts.

In this world of Universal Hedonism we live in I would caution you about taking someone else’s opinion without doing some tasting research of your own. Personally I have had some amazing products in the whisky category that range from single malts to vatted malts to blended malts to experimental malts. Trust your judgment and go try as many as you can around this amazing city of Las Vegas!

Vocabulary is a wonderful tool used properly and may perpetuate falsehoods and untruths when used incorrectly. Our Alcoholic Beverage Industry in Las Vegas is second to none on the planet and our terminology and knowledge will help us maintain and grow that position.

To our next dram together!

TheWhiskyAttic

By Adam Carmer

Adam Carmer is the founder of The Freakin’ Frog & The Whisky Attic, creator of the Carmer Spirits Tasting Enhancement Method (CSTEM) and Spirits Editor of The Las Vegas Food & Beverage Professional.

Email: [email protected]

The Spirit of Spirits!

CCNV-Japanese Chamber of Commerce Nevada New Year’s Kick-Off Event

Photos by Juanita Aiello


WHAT’SCOOKING

BJ’s Restaurant & Brewhouse now has 130 locations in 13 states throughout the US, and the company is continuing to expand. Such a measure of success is proof that BJ’s is doing many things right. The three locations here in Southern Nevada each have GMs that are fairly new to their positions: Heather Palmer-Centennial, Dave Martin-Henderson and Jamie Uphoff-Summerlin. Here we ask the three new GMs about what led them into the food and beverage industry, what the keys to BJ’s success are and what makes working at BJ’s a rewarding and unique experience.

How did you get into pursuing a path in restaurant management?

DM-I earned a degree in Finance at Bloomsburg University of Pennsylvania, but finance just didn’t do it for me. I became a ski bum in Aspen, and worked at the Hard Rock Café there. I moved from bussing tables to bartending to becoming the company’s youngest general manager at 29 years of age. If you’re a people person, the comfortable environment of a restaurant is the place to be. HP-I worked for Spoons California Grill at 17, as a host, became a trainer and then a supervisor. I loved the experience. Then I went to culinary school in San Francisco. I’ve always worked in the food and beverage industry and I also worked on cruise ships as a bartender. I started as a bartender again at a restaurant in Florida and then became manager there. It’s what I’ve always done and known. JU-I worked part-time in a restaurant and always liked it. I was asked several times if I’d become a manager.

What led you to BJ’s?JU-I originally moved to Vegas to work at

the Hard Rock. A bunch of my employees told me about BJ’s and I really liked it and pursued it. I put my application in online and they contacted me fairly quickly. I started as a dining room manager at Henderson, where I worked for three years, and then transferred to Summerlin. HP-I was just looking for a job while I was going to nursing school. I love the culture that they make you feel when you work here at BJ’s. They make you feel like the team really matters and it made me really like it and want to pursue management. Everyone makes you feel the same way and they remember you and your story.DM-I began evaluating powerhouse casual dining restaurants and BJ’s jumped out at me. After applying cold in Oct. 2010, I interviewed a week later and was hired in November.

We understand you are fairly new to this position. How has the transition gone with your staff?

DM-I’m new to being a GM at BJ’s, but not new to being a GM, so it’s gone well. Having already had leadership experience has certainly helped.HP-I came in as an assistant general manager. I don’t change. I hold everybody to the same standards as before and I don’t play favorites. I never changed in that way. The transition was easy. I’m more busy, but I try to balance it really well. JU-I became the GM in September 2012, so the transition has gone pretty smoothly. I was the assistant general manager before and I was very involved.

BJ’s is a very large and successful chain. What are the advantages of working within a chain?

DM-It has a great price point, continuing growth and is positioned properly right now with the popularity of craft brew. The company has a high commitment to maintaining a safe and sanitary environment, with operating principles of earning the trust of guests, team members and vendor partners.

There is also prestige due to its being a recognizable, respected operation.JU-Number one is security. You see so many places now that are risky. I feel security and stability with BJ’s, because they’ve been around for a while. HP-The best advantages are having the opportunities to get promoted. The possibilities are endless and I’ve already promoted three to management. That’s what I really love about it. It’s nice to be able to work for something that you get something out of. Those dreams are possible for them. I love that about this job; everything is possible.

What do you like about the BJ’s organization?HP-I like how they’re really in tune to the demographic of what people like about BJ’s. They are always reinventing themselves. Here, if something is not working, we pull it; if it works, we keep making it better. It’s not stagnant. DM-BJ’s is a forward thinking company with a relentless pursuit of excellence. Our CEO Jerry Deitchle still puts his foot on every

BJ’sRestaurant&BrewhouseInterviewwithThreeNewGMsCo-AuthoredbyBobBarnes

Centennial BJ’s General Manager Heather Palmer.

Henderson BJ’s General Manager Dave Martin.

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.


new site, and he’s the only CEO of a major company I know of that does that. JU-More and more people are finding out about BJ’s. We’re introducing ourselves towards the Eastside now. I always get good comments about BJ’s, especially when I wear my BJ’s jacket away from work.

What do you like to do when you’re not working?

JU-I have four children, so I spend a lot of my downtime doing things for them. When I do have the occasion to spend time alone, I like to read mystery and adventure books. DM-My first commitment is to my home and my family, to my wife of five years and our

two kids (age 4 and 2). To me there’s nothing stronger in the world than that. To relieve stress I ride my dirt bike across the desert as fast as it’ll go. There are no distractions.HP-Sleep. I enjoy spending time with my family and other managers who work in the area. I’m going to Hawaii in three days. I try to take time to relax and wind down.

What challenges, if any, do you face in the business?

HP-You deal with people and they are all different. You have to get to the same common goal and you have to be able to get it across to everyone in a way that they’re going to understand and see it. You have to try and be compassionate. I was told that it was hard for women to move up in the field, but when I came here, I saw that a lot of women were in powerful positions. I just work and do the best I can and make it happen. I felt proud when I went to a big conference and I was the only woman. DM-The biggest one is addressing fluctuations in operating environments and a self imposed challenge to being committed to offering ultra high quality at a high value and at a price point that is not indicative of that.JU-Primarily in any market there is always competition. That’s one of them. And, making sure that guests want to come back.

What are the keys to running a successful restaurant?

DM-I never get away from the golden rule, which is the backbone for anything I’m doing. People build companies, products and buildings don’t. BJ’s 10 Principles of Integrity,

Ethics & Conduct addresses the right way of doing things, with high attention to detail and performing on high moral grounds.

HP-It starts with your team and making sure they know what’s expected of them and how to execute their job. I think having a happy team and one that wants to work hard for you is important. We’re all here for the same common goal.

JU-A lot of drive, determination and communication. And making sure we all have one common goal.

What goals do you provide yourself and your staff with, in providing quality service?

HP-For me, my goal is to always make sure what is expected of them and the standard of what we want to provide. If they can’t hit expectations I need to make sure of what I can do to help them get there. I always keep the same standards and make sure they’re all happy.

JU-We have a lot of matrix we drive to achieve our company standards. How long to make food, secret shoppers, food standards. There are a lot of ways we measure ourselves. We never take the status quo and we are always bettering ourselves.

DM-To quote Vince Lombardi, “We will be relentless in our pursuit for perfection. We won’t ever be perfect - but in the process we will achieve greatness.”

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

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

CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT

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

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

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

Summerlin BJ’s General Manager Jamie Uphoff.


Five Green Practices of the World’s Greenest Restaurants®

Few restaurants have reached the top tier 4 Star Level of the Green Restaurant Association’s rigorous certification standards. Each of these 4 Star Certified Green Restaurants® has earned over 300 GreenPoints™ in the environmental categories of food, water, waste, energy, chemicals, disposables and building materials. From onsite food production to onsite renewable energy sources, these environmental leaders have gone above and beyond the call of duty to implement truly sustainable practices.1. Offer Truly Local Food

Over the past year, 4 Star Certified Green Restaurants® have engaged in a lively competition to secure the esteemed designation of the World’s Greenest Restaurant®. While The Grey Plume in Omaha, Nebraska held this title for most of 2012, Chicago’s Uncommon Ground recently earned 447 GreenPoints™ to reclaim this crown. In addition to racking up more GreenPoints™ than any other restaurant on the planet, both Uncommon Ground and The Grey Plume have an exciting green practice in common: sourcing truly local food from onsite gardens. In fact, Uncommon Ground boasts the nation’s first Certified Organic rooftop farm! While the average piece of food travels 1,500 miles from farm to plate, these environmental leaders grow herbs and vegetables that never leave their restaurant’s property. It doesn’t get more local than that!

2. Create a 100% Organic Menu

The majority agrees: toxins should not 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. At GustOrganics, organic food is not simply an option; it’s the standard. By exclusively purchasing organic food that is free of toxins and pesticides, GustOrganics has exceeded the norm to create a truly sustainable

menu. GustOrganic’s dedication to being 100% organic is one of the many reasons that the 4 Star Certified Green Restaurant® reigns as New York City’s Greenest Restaurant®.

3. Install Onsite Renewable Energy Sources

The restaurant industry consumes one-third of the energy used by all retail industries in America. While over 90% of this electricity comes from non-renewable energy sources that contribute to global warming and threaten human health, many 4 Star Certified Green Restaurants® across the country are switching to more sustainable energy sources, such as solar or geothermal alternatives. Hawaii’s Kona Pub & Brewery uses solar power to offset 57% of its energy consumption, while The Green Sage in Asheville, NC earned 26 of its 301 GreenPoints™ by installing 12 solar panels on its roof. Alternatively, the Komodo Kingdom at Akron Zoological Park offsets 40% of its energy consumption through geothermal energy, which uses the earth’s consistent temperature as a renewable heating or cooling source. By using onsite renewable energy sources, these 4 Star Certified Green Restaurants® are setting a new standard for the restaurant industry to become less dependent on fossil fuels.

4. Make Deliveries by Foot or Bicycle

The environmental footprint of cars is enormous; in fact, transportation pollution makes up over 30% of carbon dioxide emissions in the US. This greenhouse gas pollutes our air, generates smog, and drastically contributes to global warming as a whole. In order to reduce this harmful chemical pollution, some 4 Star Certified Green

Restaurants® across the country are choosing to make their deliveries by foot or bicycle instead. Houston’s Ruggles Green and Colorado Spring’s Pizzeria Rustica have each earned 13 GreenPoints™ towards their Certifications by switching from vehicle-based deliveries to human-powered deliveries. Choosing to walk or bike not only saves fuel costs; these restaurants are lowering their greenhouse gas emissions in the process.

5. Support Brownfield Redevelopment

When considering restaurant real estate, it’s all about location, location, location. While many restaurant owners would shy away from areas that have likely been contaminated by industrial facilities, Boston University’s Fresh Food Company and Spokane’s Manito Tap House have each earned 25 GreenPoints™ towards their Certification for choosing locations on brownfield properties, or land that was previously abandoned due to potentially hazardous commercial pollution. These once-contaminated brownfields have since been cleaned up to make the land usable once again. This significant redevelopment not only enhances the value of neighboring property in the community, but also further reduces blight while contributing to an overall greener environment.

With these important green practices, America’s 4 Star Certified Green Restaurants® are setting an inspiring example for our country’s restaurants to go green. From the food they source to the energy they use, these environmental leaders are taking giant leaps towards a more sustainable restaurant industry.

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].

4 Star Certified Green Restaurant® Location GreenPoints™

Uncommon Ground Chicago, IL 447.26 The Grey Plume Omaha, NE 403.13

Kona Pub & Brewery Kailua-‐Kona, HI 369.17 Komodo Kingdom Cafe at Akron Zoological Park Akron, OH 349.01 Manito Tap House Spokane, WA 325.34 GustOrganics New York, NY 321.53 Ruggles Green @ City Centre Houston, TX 318.61

Fresh Food Company at Boston University's Marciano Commons Boston, MA 311.04 Pizzeria Rustica Colorado Springs, CO 302.31 The Green Sage South Asheville Asheville, NC 301.91

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.


Big Dog’s WinterfestPh

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Bro

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Gordon Ramsay BurGR

After Gordon Ramsay Pub & Grill at Caesars Palace opened Dec. 18th, Gordon Ramsay BurGR at Planet Hollywood Resort and Casino followed the next week. Located across from Starbucks and close to the Strip entrance of the hotel, BurGR is the first gourmet burger concept in Planet Hollywood. With an open kitchen and seating at the bar, the 199-seat establishment is already a hit. The concept here is “how it tastes, and how it feels.” The waiters will bring an iPad to your table, allowing you to scroll thru the menu, seeing the ingredients in the drinks and the more than 30 brands of beers.

If you need to start with a sugar fix, the shakes are enormous. Two thirds flavored ice cream, one third pudding on top and a freshly baked cookie will almost fill you up. Try coconut pudding with strawberry ice cream and a chocolate cookie, or chocolate hazelnut pudding with coffee ice cream. For an appetizer try the roasted Jalapeno Poppers, or the Salt & Vinegar Hummus on flat bread. The Honey-Pig Bao Buns is roasted pork belly with cucumber, radish, cilantro and honey-hoisin sauce. There are Truffle Parmesan Fries, or Sweet Potato Fries with vanilla powdered sugar, served in a cone with mayo on the side. The Kale Granny-Apple Caesar Salad is enough for an entree and the Pork Belly Dawgs are a must have. The burgers are huge and excellently prepared, with Devonshire butter-basted beef, and are unique blends of three high choice beef cuts. The buns are milk-based brioche, made daily. Desserts include a sticky Toffee Pudding push up pop, which is salted peanut ice cream, with layers of brownies.

Eric Mickle is the Executive Chef. The room is stylish and vividly colored. There are 16 high definition televisions so everyone can watch their favorite game.

By Shelley Stepanek

Gordon Ramsay BurGR702-785-5462 • Planet Hollywood

3667 Las Vegas Blvd. South, Las Vegas, NV 89109

Photos courtesy Caesars E

ntertainment


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

Meetings & 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.com

IFSEA www.ifsea.com

Nevada Hotel and Lodging Association http://www.nvhotels.com

United States Bartenders’ Guild http://www.usbg.org

Nevada 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

EGA

S, N

VPUR

VEY

OR

OF

“GREAT STUFF”

PUR

VEY

OR

OF

“GREAT STUFF”

AL

DENTES’ PROVISIONS

CUSTOM BLENDED HERBS & SPICES MADE LOCALLY IN LAS VEGAS

Why Join JCCNV?Japanese Chamber of Commerce of Nevada works

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

to improve and nurture business relations between Nevada and Japan.

You are welcome to attend our many exciting events, and you are encouraged to bring lots of business

cards!! We also welcome you to join a committee, check our website, and support your fellow JCCNV

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

Annual Membership Fee

Individual Membership Fee - $20

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

www.jccnevada.com • [email protected] • (702) 428-0555 (We speak in English and in Japanese!)

VISIT US AT PIZZA EXPO BOOTH #2007 TO SEE WHAT’S NEW!


AD INDEXAces & Ales page 5 www.acesandales.com 702-436-7600

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

Big Dog’s Brewing Company page 31 www.bigdogsbrews.com 702-368-3715

BJ’s Restaurant & Brewhouse page 6 www.bjsrestaurants.com 702-851-8050

Catersource page 14 www.catersource.com 800-932-3632

Green Restaurant Association page 27 www.dinegreen.com 617-737-3344

JCCNV page 30 www.jccnevada.com 702-428-0555

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

Niigata Sake Festival page 20 www.lvfnb.com/niigatasake.html

Nutella page 32 www.nutellafoodservice.com

Rock n Roll Wines page 10 www.rockandrollwine.com 702-240-3066

Three Square page 22 www.threesquare.org 702-644-3663

EventsFEBRUARY February 7-9 The NAFEM Show Orlando, FL www.thenafemshow.org February 8-10 Chinese New Year Fremont Street Downtown www.CNYintheDesert.comFebruary 9 Splendor in the Glass LVH www.vegaspbs.org/index.aspx?NID=385February 10-13 NGA-National Grocers Association Expo Mirage www.thengashow.comFebruary 17-20 IFA - International Franchise Association MGM MirageFebruary 26 ACF Chefs Las Vegas Dinner/Meeting NW Career Tech www.acfchefslasvegas.org

MARCHMarch 1-2 Nth Universal Whisky Experience Encore www.universalwhiskyexperience.comMarch 8-15 Three Square’s Restaurant Week Various Locations www.helpoutdineoutlv.org/index.php

March 9 Brew’s Best Lake Las Vegas Lake Las Vegas newvistanv.3dcartstores.com/products_byprice_2-1-1.html

March 10-14 Catersource Mirage www.catersource.com/conference-tradeshow

March 10-13 Las Vegas Restaurant Show Mirage www.nvrestaurants.com/displaycommon.cfm?an=1&subarticlenbr=938

March 12-17 Niigata Sake Festival Tour Niigata, Japan www.lvfnb.com/niigatasake.html

March 19-21 Nightclub & Bar LVCC www.ncbshow.com/

March 19-21 International Pizza Expo LVCC www.pizzaexpo.com/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].

©F

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The unique combination of hazelnuts, skim milk and a hint of cocoa makes Nutella® a delicious ingredient for breakfast. What

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