las vegas food & beverage professional - june issue

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Issue 11 Volume 6US $3.95

Silverstone Golf ClubHost of the ACF Chefs 14th Annual

Golf Tournament & General Meeting

June 2011 I The Las Vegas Food & Beverage Professional 3www.lvfnb.com

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June 2011

CONTENTS

Page 4Hot Off the Grill

Page 5Anchor Distilling Company

Page 8 UNLV Beverage Club

Page 9 United States Bartenders’ Guild

Page 10 Food for Thought

Page 11 Chateau Lagrange & Chateau d’Issan

Page 12 Brett’s Vegas View

Page 13 Three Square Names Brian W. Burton President and CEO

Page 14 Serendipity- Take a Whimsical Journey!

Page 15 Meet the New Bull in Town

Page 16 ACF Chefs Golf Tournament

Page 27 Directory

Page 28 Green Restaurant Association

0 Your Personal Chef

Page 34 What’s Brewing?

Page 35 Vegas Uncork’d by Bon Appétit

Page 36 Taste of the Nation

FEATURESCover The ACF Chefs of Las Vegas recently held the 14th Annual

Chefs Golf Tournament presented by the Associate Advisory Board at Silverstone Country Club. What started as a beautiful day for golf ended with some cool wet breezes, but everyone enjoyed the day.

Check out our special Golf Feature and the teams that made this day memorable on page 16.

7 LVF&B Professional would like to welcome BJ’s Restaurants back on board and a special congratulations on their soon to open 3rd location here in Las Vegas.

Look for the write-up on their newest location at Centennial Center opening in June and featured in our July issue. Good luck and cheers!

33 Yellowtail Japanese Fusion Restaurant & Lounge at the Bellagio is an experience not to miss. With the talented Executive Chef Akira Back in the kitchen, The Light Group has a real winner. Join us as we travel through an extended tasting menu with each course paired with a unique and special sake complementing each delicious dish.

38 June brings back the most popular F&B Industry expo dedicated to the world of tea.The World Tea Expo is an industry only event which includes seminars and an extensive trade floor featuring everything you’ve always wanted to know about tea. Don’t miss it!

4 The Las Vegas Food & Beverage Professional I June 2011 www.lvfnb.com

ContributorJackie Brett

ContributorLes Kincaid

ContributorJuanita Fryer

ContributorShelley Stepanek

ContributorChef Brian

ContributorLinda Bernstein

Contributor Beth Ellyn Rosenthal

ContributorJan-le Low

ContributorsScott & Elaine Harris

Contributor Linda Duke

ContributorMichael Oshman

ContributorChef Jet

ContributorChef Allan Asch

ContributorLara Baldwin

Contributor Simone Hammond

Contributing Photographer

Alyssa Mayhew

Share Our Strength’s Taste Of The Nation recently held its

19th Annual Las Vegas event, hosted by the Palms Casino

Resort. We want to thank all the

chefs, restaurants, businesses and individuals who helped

make this the most successful year on record to help stop

childhood hunger!A special thanks to New Chef

Fashions for their generous donation of chef’s jackets and hats worn by the lovely staff.

Recent visitors to Las Vegas included an old friend and

former restaurant developer Eugene Yamada with

his associates Motohiro Yanagawa, President of the

Tokyo Office, and Daine Eisold, CEO of Surge

Logistics.Nice seeing Eugene, a fellow

student working summer vacations together in casino

kitchens at South Lake Tahoe.And welcome to Las Vegas,

Daine and Motohiro.

ContributorJackie Brett

ContributorLes Kincaid

ContributorJuanita Fryer

ContributorShelley Stepanek

ContributorChef Brian

ContributorLinda Bernstein

Contributor Beth Ellyn Rosenthal

ContributorJan-le Low

Bob BarnesAssociate [email protected]

George FryerAward-Winning [email protected]

Juanita AielloCreative [email protected]

June 2011

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!

ContributorsScott & Elaine Harris

Contributor Linda Duke

ContributorMichael Oshman

ContributorChef Jet

ContributorChef Allan Asch

ContributorLara Baldwin

Contributor Simone Hammond

Contributing Photographer

Alyssa Junehew

The Las Vegas Food & Beverage Professional

1200 S TORREY PINES SUITE 172

Las Vegas, NV 89146

www.lvfnb.com

May was a busy month in Las Vegas for the F&B industry and most of all, great food shows!Las Vegas hosted the “Vegas Uncork’d” by Bon Appetit and was visited by many of the best chefs in the country, including our old friends Nobu Matsuhisa and his Las Vegas Executive Chef Joel Versola.


The Preiss Imports name has been changed to Anchor Distilling Company effective April 18, 2011. The umbrella company, Anchor Brewers & Distillers, houses both Anchor Brewing Company and Anchor Distilling Company and will continue to execute its vision of providing the bridge between discerning buyers and the world’s best beers and finest premium spirits.

The decision to utilize the Anchor name was not taken lightly. Anchor’s history goes back 140 years and represents a triumph, pioneering today’s craft brewing world as well as the artisan distilling movement.

The Marketing and Sales main office will now be in San Francisco, and will be the point of correspondence for Sales and Marketing communication. The San Diego office will remain open, and should be used for any billing/ invoice inquiries.

The Anchor portfolio consists of the finest collection of beers and spirits from around the world. All are from family companies, most of which are multigenerational. These products are sought by enthusiasts for their superior handcrafted artisanal qualities.

The portfolio currently includes:

A.H. Hirsch, Anchor Beers, Armorik, BenRiach, Berry’s Own Selection, BlackBull, BrewDog, Briottet, Cachaça 21, Cadenhead’s, Château du Breuil, Château du Busca, Château Montifaud, Château Paulet, Chinaco, Chinchón, Christian Drouin, Coopers, D’Aristi, Darroze, Don César, Duncan Taylor, English Harbour, Etter, F. Meyer, Genevieve Genever, Glen Breton, GlenDronach, Glen Scotia, Granier Mon Pastis, Grupo Aamsa, Hazelburn, Hugo, Inchmurrin & Littlemill, Junípero Gin, Kilkerran, King’s Ginger Liqueur, Léopold Gourmel, Lepanto, Longrow, Luxardo, Mangoustan’s, Mitchell’s Glengyle, No. 3 Gin, Noyau de Poissy, Old Potrero Whiskeys, Old Raj, Pagès, Pastis Prado, Pommeau de Normandie, Pontarlier, Sathenay, Senior & Co., Soberano, Springbank, Toucano, Très Vieux Marc de Bourgogne, Van Hoo, Védrenne, Verveine de Velay and Ypióca.

Should you have any comments or concerns regarding this matter you may contact Natalie Young at [email protected]. For any marketing related inquiries, please contact Rusti Porter at [email protected].


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: Easing the Challenges Faced by Relocating Employees. Has your company had to relocate some employees and what challenges have you faced? Explain. (Send responses to [email protected]) (Responses may be printed in next month’s column.)

BY LindaWestcott-Bernstein

HUMAN RESOURES INSIGHTS

How to Catch a Thief (employee pilfering)!A frightening statistic for many of today’s companies is the cost of lost, stolen or miss-used company property. In this economy, when most companies must reduce expenses just to survive, the added expense of monitoring employee activities and prosecuting thieves can be frustrating as well as costly. Additionally, the scope of your loss exposure is not limited to physical property. Theft also includes miss-use of intellectual property such as client/customer lists, marketing efforts, confidential data records, on-line products, and/or cyber-services.

To add fuel to the fire, employees are facing tougher and tighter financial times due to pay cuts and reduced hours, and some become susceptible to the lure of “easy” money, foster a belief that they are “owed,” and/or maintain the false precept that “the company can afford it.” According to recent studies, at least 2 in 5 employees have considered the theft of company property at one time or another.

So then, how do you “catch a thief”? First, and foremost, you must start by being smarter than the thief. You must develop the understanding that thievery can and does occur, and that you CAN maintain control over all of your property. Next, you must be pro-active, not reactive to avoid undue loss. Making the assumption that your employees wouldn’t steal from you or failure to pay attention to suspicious activity is just plain naive. And finally, you must be willing to take the steps necessary–including spending money and prosecuting thieves–to protect your possessions and future.

Here are some measures that may be taken to reduce/control employee theft and property loss. Assessment and Evaluation–screen your potential employees to assess past performance and propensity for honesty. You can ask situational questions, such as…“What would you do if you saw another employee stealing?”-as long as you ask the same question of all applicants.

Background Checks–conduct investigations. Make background checks a part of your employment process for ALL individuals. These checks can cost from $15 for a social security number verification to $35 for state wide criminal history. Federal or financial checks can run you even more.

Character References–follow through on the hiring process by calling all references provided by the employee in the application process. Clearly state on your application form for what purpose the references will be used.

Computer/Cyberspace monitoring–communicate your procedure and policy on use of computers as well as intellectual property. This policy must clearly state that any and all uses of company equipment become company property and are subject to review/monitoring/confiscation at any time, but especially in the event of an incident or termination.

Drug Screening including random–habitual drug/alcohol use frequently results in a propensity for theft. Implement drug screening at time of hire and for cause. Testing certain

positions is legal under the law even if you do not drug test as a pre-employment condition. The only problem would be if you were using age, sex, race disability or other legally protected characteristic as the criteria for these tests. If you use sound business driven reasons such as screening employees in those departments where a history of past problems exists, where a loss has been confirmed or where there are safety concerns, you should be legal. Consult an attorney for your specific industry and situation.

Policies on Theft, with consequences–put into place a comprehensive policy on company theft, post it, communicate it to ALL employees and include consequences and a signatory page for ALL employees.

Security Staff–if possible, maintain security personnel in areas with sensitivity, financial assets and/or where valuable IT equipment, products, supplies and inventory are stored.

Surveillance–if security staff is out of the question for you, install complete surveillance and camera systems and monitor internally or hire a company to remotely monitor your workplace.

The bottom line on employee pilfering is the importance of maintaining a pro-active stance when it comes to theft. Don’t hide your head in the sand! Keeping your eyes and ears open may just help you to catch a thief!

Leave the MAGIC to Chef Paul!You Work Hard on Your Menu . . . Leave the MAGIC to Chef Paul! Choose From 28 Magic Seasoning Blends Products

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he proudly offers his

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and Smoked Meats

(Andouille & Tasso)!

Order Direct 800-457-2857 or request

products from your local distributor. Save $5

when you order or send for mail-in certificate

and save on your first order!

Questions?Call Gregg Villarrubia (504) 731-3519 or [email protected]

Las Vegas broker contact:Rick Mundy (Nasser Company, Inc.), (702)-873-4351 or [email protected]

www.chefpaul.com

CALL YOUR LOCAL SALES REP TODAY!

(702) 400-1378

LAS VEGAS CHEF AND SOMMELIER

A NEW CLUB created by Chef Jean-David Groff-Daudet

(Chef JD) Executive Chef of Garfield’s on the Lake in Summerlin and supported by Fork & Pour –

Food & Beverage Magazine of Las Vegas. An invitation-only gathering of Industry Professionals

in a relaxed, informal, no-pressure atmosphere. This is THE venue to taste complementary new

and different wines, talk with the distributors and winemakers, eat great food, and catch up

with other Las Vegas Industry Leaders. Please contact us if interested in joining

& attending or any questions… [email protected].

UPCOMING PRESENTORS INCLUDE

JOY ARMAGNAC ARNOUX

GREMILLET

Signature Chefof Las Vegas

K-Paul’s Mashed PotatoesYield: 6 servingsINGREDIENTS

3 medium to large potatoes, about 3 pounds, peeled1/4 lb. one stick unsalted butter, melted2 cup heavy cream2 Tbsp. + 1 tsp. Chef Paul Prudhomme’s Vegetable Magic®

or 2 Tbsp. + 1 tsp. Chef Paul Prudhomme’s Meat Magic®

or 2 Tbsp. + 1 tsp. Chef Paul Prudhomme’s Magic Seasoning Salt®

HOW TO PREPAREDice 1 potato into 1-inch cubes and the other 2 into ½-inch cubes.Add enough water to a large pot to measure 1½ inches deep and place over high heat. When the water boils, add the po-tatoes, cover, and cook until the large-dice potatoes are fork tender, about 20 to 25 minutes. Drain thoroughly.While the potatoes are draining, melt the butter in a small skil-let, then remove from the heat.Place the drained potatoes in a food processor or mixer and process until smooth (you may have to do this in batches). With the machine running, slowly add the melted butter to the pota-toes, and when it is mixed in, add the cream. Process only until the potatoes are stiff but not dry, about 3 to 4 minutes. When the potatoes reach the right consistency, add the Chef Paul Prudhomme’s Magic Seasoning Blend® and pulse a couple of times, just to mix it in. Do not overmix!

Let’s Get Together at BJ’s!Let’s Get Together at BJ’s!Lunch Specials • Snacks & Small Bites • Fresh Salads • Enlightened Entrees™

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Experiment ESX with UNLV Beverage Club

Las Vegas is known as a place to go wild and let loose. People come from all over the world to go on a weekend long party spur. Some have their bachelor/bachelorette parties here while others celebrate new job promotions or new marriages. What about the people who live in Vegas? Are they non-stop partiers or do they even go out at all? Would they be able to handle a full weekend full on non-stop partying? We are about to find out.

The UNLV Beverage Club recruited the help of two researchers from Agency EXS to conduct an experiment that puts six very different local people in the shoes of what it would be like to be a Las Vegas tourist again. They will be forced to go out six days straight to a day-club (pool) and nightclub and enjoy complementary drinks, cabanas and tables while they are out. So they will be living like a Vegas VIP, but yet they will still have to live the life they normally do during the six days.

To keep from naming people we have used alter egos to name our participants. Jenny is a mother of two and a middle-aged woman. She is a full-time student but was not attending school while this experiment took place. She currently is also unemployed. Marcus is a late twenty-something entrepreneur who is a college graduate. He is constantly updating his website and going on business meetings. He used to be a full-time partier while going to school, but for the past year he has restricted his going out time. Franklin is a senior in college and attends full-time summer school during this experiment. He has been known to be the life of the party and is also an excessive drinker. He also works full-time with a nightlife company. Mary is an early twenty-something single parent who has not attended college. She will be working part-time during this experiment. She often goes out, but not in excess. William is a full-time student who has recently turned 21 and has not been to many clubs since. He is unemployed but will not be attending college during this experiment. Our last participant is Bill, who is 21 and has been going out every night for the past two years. Bill, William, Marcus, Mary and Jenny are all born and raised in Las Vegas. Franklin is the only one born somewhere else, but has spent the past couple of years in Vegas.

We found out that Vegas locals are no match for the hard partying tourist that visit the City of Sin. Results are below:

Jenny – Gave up after one day. She could not handle the large amounts of alcohol. Tried to come back in after day 3 but gave up again.

Marcus – Went four days strong but controlled his alcohol intake after almost quitting during a large drinking spur on day 1. Only missed 2 sessions.

Franklin – Went 3 days strong but barely fit in time from school and had to leave early on most occasions. Quit on Day 4.

Mary – Over consumed and over partied for day 1 and half of day 2. Had to drop out on second half of day 2.

William – Went four days with only missing one session. However, even his youthful energy wasn’t able to get through day 5. Came back for Day 6.

Bill – Went 1 day strong and sporadically attended the rest of days.

BY Ryan Wieczorek

UNLV Beverage Club


June 2011

About the USBGWith over 60 years of presence in the United States and international coverage in affiliation with the International Bartender’s Association (IBA) in over 50 countries, the United States Bartenders’ Guild is the largest network of professional bartenders and is setting the standard for the profession throughout the country. The USBG is a non-profit organization founded in 1948 and registered as a non-profit organization in 1967 in Southern California. Over the years the guild has expanded nationally and is now in the following cities and states: Connecticut, Austin, Boston, Chicago, Dallas, Denver, Hawaii, Las Vegas, Los Angeles, Miami, Milwaukee, New Orleans, New York, Philadelphia, Phoenix, San Francisco and St. Louis and continues to grow.

With the resurgence and ever increasing popularity of the cocktail, there is a high demand for creative and professional bartenders. Bars are using higher quality spirits and mixers as well as fresh fruits and juices, and hiring knowledgeable and imaginative bartenders to create and serve them. As an industry leader, the USBG is responsible for raising the bar and creating new trends to keep our competitive edge.

The USBG is a national network of bartenders who come together to share their common interest: the craft of mixology.

Our Guild is made up of exceptional bartenders who take great pride in the cocktails they serve.

www.usbg.org

It is not unusual to find Mariena Mercer’s nose in a book, whether it be perusing the parallels of molecular gastronomy to studying the framework of pre-prohibition cocktails. Being a second-generation native to Las Vegas, Mariena has always been interested in the food and beverage industry, looking to the glamorous allure of the Strip. The day she turned twenty-one she secured a job in a casino as the Tequila Goddess and boarded a plane to Jalisco, Mexico to work in the agave fields. Since then she has described her life as a constant journey to quench an insatiable thirst for knowledge in the spirits and mixology field. Enriching her education through terrior, touch, and taste, she’s traveled the world studying first hand at all types of distilleries. Her career has spanned from managing bars, designing cocktail menus and traveling as a consultant.

Active on the competition circuit, she’s been called a cocktail prodigy and a femme fatale competing in such current competitions as the USBG Cocktail World Cup, 42 Below Vodka World Cup, Best Bartender Domaine De Canton, Leblon Iron Bar Chef, The Pizza Cocktail Competition (where her Molecular Mixology skills earned her the moniker “Ms. Wizard!”), Stella Artois “Draughtmaster,” Grand Marnier Mixology Summit and Jose Cuervo Platino Margarita Competition. Mariena has been profiled in publications such as Showbiz Magazine, Las Vegas Weekly, Las Vegas Review-Journal, The Tasting Panel, The New York Times, Las Vegas Luxury, 944, and ITEM magazine, as well as being featured on such programs on The Travel Channel, The Learning Channel, NBC, The Best Damn Sports Show, Good Morning San Diego, Fox News and Las Vegas Minute. Known for her molecular prowess and study of the physical and chemical manipulation of states of matter, she’s considered on the forefront of molecular mixology. Mariena considers her mixology style a well balanced dichotomy of reverence to classic cocktails, methods and ingredients coupled with incorporating new inventive ingredients, techniques and flavors. Her feet firmly planted in the foundation of perfectly made classic cocktails and her head in the clouds, she is constantly dreaming of exciting ways to create innovative cocktails. Mariena prides herself on her unconventional, often unpredictable style, but one constant remains-fresh ingredients and quality spirits. Mariena is looking forward to being able to coalesce all of her unique talents, knowledge and passion into her program at The Chandelier Bar. Whether she’s being the Progressive, with her frothy foams and cocktail caviars or the Classicist with her perfectly made Negroni, Mariena feels she’s found the perfect place to hang her (many) hats at the Cosmopolitan.

Mariena Mercer

UNITED STATES UNITED STATES UNITED STATES BARTENDERS’ GUILDBARTENDERS’ GUILDBARTENDERS’ GUILD


FOOD FOR THOUGHT

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 or email [email protected]

FOLLOW ME ON FACE & TWITTERwww.facebook.com/leskincaid

www.twitter.com/leskincaid

Attention Restaurants….Pay Attention!Picture a chef in his kitchen barking orders to cooks, managers, and any server who happens to be within earshot. Requests from the dining room for special preparations are declined on the spot, no matter the reason—it’s his way or the highway, baby! Now, turn off the television show you’re watching and return to the real world. Believe me; special requests do come to the kitchen from guests and for a wide variety of reasons.GROWING PROBLEMSome special requests are preference-driven—for instance, textural dislikes, a desire to avoid physical reactions such as heartburn, diet/calorie consciousness, religious beliefs, environmental concerns, or taste partiality. Others may come from guests with a food allergy, and this is where it gets serious. According to the Centers for Disease Control and Prevention (CDC), there are eight foods that account for 90 percent of all food-allergy reactions: cow’s milk and milk products, eggs, peanuts, tree nuts (walnuts, pecans, almonds, cashews, and so on), fish, shellfish, soybeans, and wheat (which also may be described as a gluten allergy).While 3.3 million Americans are allergic to peanuts or tree nuts, 6.9 million have allergies to seafood. Combined, food allergies cause 30,000 cases of anaphylaxis (a reaction after previous sensitization), 2,000 hospitalizations, and 150 deaths annually. As reported by the Food Allergy & Anaphylaxis Network (FAAN), currently more than 12 million Americans have a food allergy, which represents four percent of the population or about one in 25. The incidence of food allergies has doubled in the United States over the last ten years, and scientists don’t know why.

ACTION PLANAs a restaurant professional, it is more important than ever to know how to handle requests and create ways to prepare foods that you know are safe to serve. With food allergies it boils down to the FACTs:Familiarize yourself with the different food

allergies and what trigger ingredients are used in your recipes—in all stages of preparation and cooking. By understanding different food allergies, you can help guide your guests toward appropriate choices based on their needs. Double-check ingredients in your pantry for items you do not prepare from scratch. These may include dairy items, frozen items (coatings that may be used on prepackaged fried foods, for example), spices, and canned goods. You may be surprised at what you find.

Ask the right questions of guests to ensure you understand their exact dietary restrictions. Both front- and back-of-the-house staff should be comfortable in asking to clarify patrons’ precise needs. For instance, if they are allergic to nuts, does this include nut oils and vinegars? If it is fish, is it all fish, including what may be found in stocks and sauces, or shellfish only? Ultimately, the burden of responsibility lies with guests to choose what to eat, but you should participate

in their decision-making process to ensure they understand their options. Consider listing ingredients for dishes on your POS system and make printed recipes readily available so that any employee can answer specific questions for guests.

Cook to order, and train your entire staff to understand how to modify your recipes so that guests can enjoy safe alternatives to regular menu items. Be aware of sources of cross-contamination such as knives, cutting boards, utensils, mixing bowls, grills, and frying oils. Make sure your staff understands that once an item is prepared with a trigger ingredient, you cannot remove it; it must be remade.

Take care of guests with allergies, and you also will take care of your business and build sales. Once guests with allergies know they can trust you to prepare foods they can enjoy, they will be more likely to return to your establishment and recommend you to others who may suffer the same problem. Remember, if you don’t want to accommodate guests with allergies, there’s another restaurant down the street that would be glad to have your throwaway business.

Also always remember Wine Is Food.


It has been known almost from the beginning of recorded time that food & wine bring people together. In more modern times when people get together they share ideas and educate each other on their particular region or expertise. Many food & wine events offer guests the opportunity to learn from world experts in their field. Pebble Beach Food & Wine does this as good or better than any event we have attended. The very luxurious Spanish Bay Inn at Pebble Beach was the site of an educational experience that we will take with us for a lifetime. Pebble Beach Food & Wine offered us a historical retrospective of Chateau Lagrange and Chateau d’Issan, a vertical tasting of two famous classified growths in Bordeaux. We joined the tasting panel of Anthony Gold Author, Emmanuel Cruse Chateau d’Issan, Matthieu Bordes Chateau Lagrange, Robert Smith MS Bellagio Las Vegas and Robin Kelly O’Connor Head of Wine, Americas, Christie’s for an early morning exploration of these prestigious Third Growths from Bordeaux. CHATEAU LAGRANGE: Chateau Lagrange has been a Classified Growth since 1855. The property is located in the west of the Saint-Julien appellation right in the heart of the Médoc vineyards. Records of the successive owners go back as far as 1631. In 1824 the total production was 120 barrels (12,000 cases). 1842 began a golden age for Lagrange, with the famous 1855 classification awarding the property the title of Third Classified Growth.CHATEAU D’ISSAN:Chateau d’ Issan is one of the oldest properties in the Medoc. In the late 1400’s the property was called Teobon. At the time of the revolution, the estate was confiscated and put under the administration of Gustave Roy.With the help of the prestigious panel we began our journey through Bordeaux and these Classified Third growths. Starting with the 2005 vintage, our palate pleasing journey began. 2005 Chateau Lagrange: Purple color in the glass. The nose is feminine and elegant, with red berries and flowers. The palate was concentrated with red flowers and berries with some smoke and a slight touch of oak. On the finish, balanced tannins and a long finish were impressive.2005 Chateau d’Issan: Many suggest that the 1900’s vintages may be better. However, this 2005 vintage was very nice. A very deep purple color in the glass brought us to a nose of red

flowers, licorice, currant, and smoke. These lovely aromas were confirmed on the palate with nice concentration, balanced acidity and a long finish. Still young, we cannot wait to try this in 3-4 years and see its maturity.2003 Chateau Lagrange: The 2003

vintage was exceptionally warm. This 2003 is big, bold and not typical of an elegant Bordeaux.2003 Chateau d’Issan: Issan’s 2003 exhibits this château’s classic style along with big aromas of black currants, earth, spice and oak. Medium bodied in the glass with a nice finish. Both winemakers agreed that their 2003 vintage would most likely not age more that 10 years. They also noted that 2003 was

the first year that acidification was allowed in Bordeaux.2000 Chateau Lagrange: The 2000 vintage is one of those “Special” vintages that even the winemaker stated, “If you think this is good now, watch and see what it will be in 10 more years.” This lovely Bordeaux was spicy, young and bursting with deep flavors of plum.2000 Chateau d’Issan: Just like the Lagrange 2000, this Issan was full of flavors of plum and black currant. Ripe fruit and a long finish were signatures of this nice wine.1995 Chateau d’Issan: The 1995 vintage showed a deeper purple color in the glass. On the palate, more ripe fruit than the younger vintages. It also showed us the very classic Château d’Issan’s elegance and style. The 1995 vintage can be drunk now, but as they explained, it still has much more to say for itself as the years go by. This was the first of the “older” vintages that really showed us the importance of ageing these very fine wines.1996 Chateau Lagrange: In the glass the 1996 was dark red to purple. On the nose, ripe fruit was coming through and very nicely balanced in acidity, fruit and tannins. A nice palate with ripe red-fruit that was light and elegant. Much more fruit and complexity provide a longer finish than the younger vintages. 1990 Chateau Lagrange: In a word, this wine was unbelievable. The blend of the 1990 is 44% each Cabernet Sauvignon and Merlot, with 12% Petit Verdot added in to finish. This historic wine was full of black and red fruits, rich and elegant with a finish that never seemed to end. This was classic Bordeaux and one of those wines we will remember for a lifetime. 1985 Chateau d’Issan: The 1985 d’Issan nose was a perfume of lovely aromas of expressive red fruit, red flowers and currant. On the palate elegant and soft flavors of red fruit, oak and smoke slide into a nice smooth long feminine finish with soft tannins and long lingering finish. Advice from all concerned on the panel, DRINK NOW! Joining this distinguished panel tasting some of Bordeaux’s finest wines with a tradition that goes back centuries was a true educational experience. It just confirmed that one’s wine education is never over, but a lifelong process of travel, tasting and reading about the ever changing world of wine.

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]

BY Elaine & Scott Harris

Chateau Lagrange & Chateau d’Issan


DINING

The Tropicana has a celebrity chef and transformed Italian eatery… Bacio by Carla Pellegrino. Brazilian-born, Italian-raised Pellegrino beat celebrity chef Bobby Flay on his 2009 “Throwdown!” Christmas Food Network special. In 2006, her culinary team opened Rao’s Las Vegas at Caesars Palace. Treasure Island has signed a multi-year lease with Señor Frog’s making it the second location in the contiguous 48 states. Construction begins later this year.

“The World of Las Vegas Dining” by husband and wife co-authors John and Laury Bakie covers the city’s internationally famous chefs and fabulous restaurants. The 280-page illustrated masterpiece contains approximately 700 photographs. The Hotel California Restaurant & Cantina opened its first Las Vegas location in Summerlin featuring Baja California-inspired cuisine, signature Mezcal liquor, a “Man Cave” Cigar Lounge, and outdoor patio dining. On July 24, The Cosmopolitan and Cochon 555, a national culinary competition promoting heritage breed pigs, will launch All-Star Cochon, a new pork-filled Las Vegas event featuring a “snout-to-tail” menu. Putter’s Gaming Group is opening the South Strip Putter’s Bar and Grill in a renovated building with vintage Las Vegas

memorabilia. Asian-inspired MOzen Bistro at Mandarin Oriental has a new dining experience: Bento by MOzen Bistro where guests craft their own bento box. Spago at The Forum Shops offers a three-course pre-theater menu on Celine Dion show nights. The Country Fresh Farmers Market has opened a second location at the Henderson Pavilion every Friday from 10 a.m. to 4 p.m., which joins the Thursday operation running the past seven years. Radio City Pizzeria featuring gourmet pizzas has opened in Tivoli Village at Queensridge with indoor and outdoor patio seating, a beer and wine bar, and walk-up pie viewing window. Quinn’s Irish Pub at Green Valley Ranch has launched a pub menu for lunch and dinner daily with items $8 or less and $3-$4 beer pairings.

ENTERTAINMENT Rod Stewart will return to The Colosseum at Caesars Palace on Aug. 24 for the first 18 concerts of his two-year residency featuring his five-decade-long career hits. Enrique Iglesias will stop at the Red Rock Resort on Oct. 8 as part of his 25-stop tour with special guest Pitbull. Donny and Marie Osmond have revamped and unveiled their show at the Flamingo. One big change is the show’s new opening number featuring “It Takes Two” and “Vegas Love,” a song from the duo’s first album in 30 years.

“The Magic & Tigers of Rick Thomas” opens June 3 at the Saxe Theater in the Miracle Mile Shops at Planet Hollywood for a daily summer run at 3 p.m. Sleight of hand Parisian artist Stephane Vanel makes his headlining debut at Paris in “The Magic of Paris” at 4 and 6 p.m. Vanel has had a seven-year run in the MGM Grand’s “Crazy Horse Paris.”

Steve Wyrick will return to a Las Vegas stage with his “Ultra Magician” show at the Las Vegas Hilton Theater on June 29. The Riviera has a new headliner showcase in the Starlite Theatre with Rich Little through June 12 and other names following: Mary Wilson of The Supremes; Connie Stevens with John Byner; The 5th Dimension, and David Brenner. Toby Keith will bring his “Locked and Loaded Tour 2011” to the Red Rock Amphitheatre for the second time with special guest Eric Church on Aug. 6. Vocal group Mosaic seen on “America’s Got Talent” is performing monthly in the Silverton’s renovated event space, Veil Pavilion. Tony Bennett, an artist with new albums every decade since the 1950s, will perform at the Pearl at the Palms on Sunday, July 24.

MISCELLEANOUS Casino MonteLago, the only gaming site at Lake Las Vegas, has reopened under new operators Intrepid Gaming after being closed for a year.

Hungarian native Mariann Mohos spent four years as a concierge at a major Strip resort. The result of her networking is a self-published book “You Want WHAT???,” a compilation of more than 130 concierge tales.

Brett’sBY

Three Square Names Brian W. Burton

President and CEOFood Bank’s Founder Julie Murray to

Consult with Feeding America

LAS VEGAS – April 7, 2011 – The Three Square Food Bank Board of Directors announces the appointment of Brian W. Burton as President and Chief Executive Officer of Southern Nevada’s only food bank effective April 25, 2011. Burton succeeds visionary and founder Julie Murray.

“We are thrilled to have an experienced non-profit leader like Mr. Burton continue the great work that has been done at Three Square,” said Chairman of the Board Kirk Clausen. “Julie established a strong foundation and we are confident Brian will continue to build on that momentum and further expand operations to meet the need for food in our community.”Burton brings more than 20 years of non-profit industry experience to his post at Three Square Food Bank. He most recently served as Executive Director of the Wilkinson Center in Dallas, Texas, a non-profit organization that empowers low-income families to break the cycle of poverty through emergency services including food assistance, education and case management. His professional expertise includes rapid organizational growth and development, program sustainability, community engagement, public policy work and diversified fundraising. Burton holds a Master of Divinity degree in Education from Southern Seminary, a Master of Business Administration degree from Louisiana State University and a Bachelor of Arts degree from Ouachita Baptist University.

Under Murray’s leadership, the start-up food bank succeeded in distributing 50 million pounds of food and grocery product into the community during the past three years through its more than 600 Program Partners serving over 100,000 individuals monthly. She will continue to serve Three Square in an advisory capacity in addition to providing consultative services to Feeding America, the nation’s leading hunger-relief organization, working with President and Chief Executive Officer Vicki Escarra.About Three SquareThree Square was established to end hunger in the valley by providing wholesome, nutritious food to non-profit organizations that serve a wide range of Southern Nevadans in need. A national model project inspired by Eric Hilton with a grant provided by the Conrad N. Hilton Foundation, Three Square is a community collaborative partnership with the gaming industry, businesses, non-profit agencies, food distributors, higher education institutions, the CCSD, governmental entities, the media and thousands of volunteers to efficiently and effectively serve hope to those in our community struggling with hunger. Three Square currently provides more than 22 million pounds of food and grocery product – the equivalent of nearly 16 million meals – per year to more than 600 Program Partners including non-profit and faith-based organizations, schools and feeding sites throughout Southern Nevada. Three Square is a member of the Feeding America network of food banks. For additional information visit www.threesquare.org.



To walk into Serendipity, you are back in Alice in Wonderland. Located directly in front of Caesars Palace and the new tent for Absinthe, the show, this colorful restaurant with two outdoor patios is sure to delight. With movable walls it can accommodate various size groups up to 600. Plan a visit and you will be sure to want to have your next event here. Owned by Caesars, they just celebrated their two year anniversary. Established in New York, the menu centers around their frozen hot chocolates, a mix between ice cream and malts, big enough to serve 4 people. They have just served their 100,000 delight. The tables are decorated with old time tiffany lamps, drinks have

such names as cotton candy martinis, diva daiquiris and Sin City frozen hot chocolates. Great for families in the daytime and wonderful for bachlorette parties at night.The menu has crab artichoke dip, mac & cheese, every kind of burger and even foot-long hotdogs. They serve a terrific crab cake salad, with blue lump crab, grapefruit and avocado. I tried the safe at home sliders, and the high heel pump sandwich with sweet potato fries. The sundaes feature a Golden Opulence filled with nothing but the finest ingredients, and featuring pure gold flakes. The price? A mere $1000.00 per sundae. The Treasure Chest, pure chocolate shaped like a big box, and filled with cookies, berries, and creams goes for a mere $88. But not to worry, the standard is $11 for the rest of the desserts. And don’t forget brunch.

Restaurant Review

BY Shelley Stepanek

SERENDIPITY- TAKE A WHIMSICAL JOURNEY!

Call 702-731-7373 for reservations or just stop by for a great treat. M-T 11am-10pm, Fri-12am-12pm, Sat 10am-12pm, and Sun 10am-10pm

www.caesarspalace.com/casinos/caesars-palace/restaurants-dining/serendipity-3-detail.html

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For More Information Contact James D. Gannett(702) 232-2972 • [email protected] • www.vegaswagyubeef.com

When a person sits down to enjoy a fine steak at a local establishment, they usually don’t consider the process that it went through to get to the plate. However, chefs and restaurant owners know the importance of this process.With so many distributors and food vendors in Las Vegas, it is easy for a chef to feel as though every person that comes through the door is a pitch man trying to peddle the newest and latest craze in food. The recent explosion in popularity

of Kobe beef, or more accurately, “American Style Kobe Beef” is no different. With the arrival of The Montana Wagyu Cattle Company in Las Vegas, it is no longer “Beef As Usual.” Now it is beef as it should be: grade A, dry-aged, USDA Prime.

The ranch, owned and operated by Rick Woienski, is located outside of Belgrade, Montana in the pristine Gallatin Valley located north of Yellowstone Park. The Montana Wagyu Cattle Company is a business model based on being exclusively made in Montana with all aspects of the production, raising, finishing, processing and packing, being done under the cattle company’s

direct supervision. Additionally, all elements of the production are done by family owned and operated businesses within Montana. This beef is truly a “Made in Montana” product.This difference can be seen in their approach to raising and finishing the cattle. Each animal is raised on grasses and alfalfa for two years and then finished on whole grains and grasses for six months with no added antibiotics or hormones. This attention to detail results in raising cattle that consistently rate USDA prime when graded at the time of processing.It is this attention to detail throughout the process that makes Montana Wagyu’s “American-Style Kobe Beef” truly different. Starting with the USDA Inspection, the rancher will oversee each component of the cutting and packaging. Where other producers will process and ship as many cows in the shortest amount of time, The Montana Wagyu Cattle Company will dry-age every whole carcass for 28 to 30 days. This enhances the flavor and gives a rich buttery taste to the beef that is distinctive and bold. Where other producers just ship the cows to distant facilities, the rancher will travel to the processing facility weekly and monitor, inspect, and taste test (the best part of the job) every unit in production.When it comes to getting the finished product to their clients, The Montana Wagyu Cattle Company’s business model continues to maintain the integrity of the product and process. “Since we are a family owned business, we treat our clients like family,” says Woienski. Once the product leaves the processing plant, it is either shipped directly to the client, or it is sent through NKB Distributors, the local distributor in Las Vegas. If there is ever any question about a product, both the rancher and distributor are simply a phone call away. How many restaurants are only one step away from the ranch?

Chef Carlos Guía chose Montana Wagyu Beef for his presentation for the 19th Annual Taste of the Nation.

Meat the New Bull in Town

Carlos Guía Executive ChefThe Country Club - A New American Steakhouse

Creole Spiced Montana Wagyu Flat Iron Steak with Chimichurri Emulsion

2 lb Montana Wagyu flat iron steak

½ c New Orleans Creole spice blend

1 c Italian parsley (washed and tightly packed)

¼ c cilantro (washed and tightly packed)

½ c garlic (roasted)

½ each lemon zest (microplaned)

½ tsp oregano leaves (dried)

1 tbs kosher salt

½ c extra virgin olive oil

½ c corn oil

½ c water

1 tbs red chile threads

Break chile threads into ¼ to ⅓ inch pieces and reconstitute with ¼ cup very hot water. Reserve for later use. Puree roasted garlic, lemon zest, oregano, salt and ½ cup of water. Add the parsley, cilantro and the remaining ½ cup of water and puree. Continue to puree slowly drizzling both oils in and make an emulsion. Remove the sauce from the blender and add the reconstituted chili threads. Check the seasoning and adjust if necessary. Refrigerate until ready to serve. Season flat iron steaks with the Creole spice blend, and allow to rest for 5 minutes. Pan sear or grill until desired temperature. Slice and serve with chimichurri emulsion.


Nevada Food Brokers TeamNevada Food Brokers Team

LaFond Foods TeamLaFond Foods Team

Southwest Gas TeamUS Foodservice Team

The 14th AnnualACF Chefs of Las Vegas

Golf Tournamentat Silverstone Country Club

ASSOCIATE ADVISORY BOARD

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US Foodservice Team

More Than Bread Team

Buena Vista TeamChef’s Special Team

Ventura TeamUniversal Bakery Team

Food Isn’t Just Your Business,It’s Your Passion.

We’re Proud To Support You!

U.S. Foodservice® Las Vegas1685 W. Cheyenne Avenue

North Las Vegas, Nevada 89032702.636.3663

www.lasvegas.usfoodservice.com


Farmer John TeamChef’s Special Team

Wild Veggie Team Chef’s Special Team

Rick [email protected]

(702) 884-2857


Cheesecake Royal TeamChef’s Special Team

Windsor Team New Harvest Team

Chef’s Special TeamDawn Food Team

Sysco Food Service TeamChef’s Special Team


Chef’s Special TeamSpecial Guest Team

Meadow Gold Team Javo Team

Chef’s Special TeamChef’s Special Team

KelloggChef’s Special Team


Food Sales West Team

US Foodservice Team

Food Sales West Team

Chef’s Special Team

BakeMark, The Preferred Bakery, Dessert, Chocolate Ingredient Supplier in Vegas.

Your creativity our Ingredients! Your BakeMark!

We carry a full line of foodservice products, not just Bakery products.

Barry Callebaut | Dobla | Vanleer BakeSense | Cacao Barry | Semper ASM

Remember our great family of Brands Westco | Brill | Henry and Henry | Best Brands

Telco | Multifoods | Karps | Caravan

2570 Kiel Way | North Las Vegas NV 89030 702-642-4500 | [email protected]

www.yourbakemark.com


Cheesecake Royal Team Santa Monica Seafood Team

Desert Meats TeamDesert Meats Team

Holten Team Hormel Team

Food Sales West TeamFood Sales West Team


For Sales Information Contact Brian Froman 770-294-4591

Chef Nate GonyerAs a declarative chef, I love what I do. I put my heart, creativity, passion, energy and knowledge all into one dish. I have worked for some of the largest catering companies and for some of the most renowned restaurants.

Yes, I am only 20, and nothing is slowing me down.With my dad (Dan Boyer) having a strong background and being a very skilled chef from the C.I.A, I have had an upper hand in the profession and give everything through my dedication and 110%. I am packing everything I can fit in my car and moving to one of the largest food service cities in the world (Las Vegas) to further my knowledge and background. I am looking for a sous chef position in this famous city. The lunch and dinner at the Silverstone Golf Club was a last minute catering job. Brian Froman came up to me while I was doing a tasting at the glamorous Palms Hotel for Executive Chef Henry Garcia. With all my resources being limited, I was still able to give the A.C.F members, including the president of the A.C.F Michael Ty, a lunch and dinner that they will not forget. I didn’t even know what I was walking into, not the menu, not even the number of people it was for or even who it was for until I got there. I was the chef in command in the kitchen. But I would like to tell my help in the kitchen thank you for all your hard work and delivery.

Please contact me for any questions or interviews. [email protected]


Dietz & WatsonDetail Food Service

Dietz & WatsonCertified Angus Beef

Condies Foods Wild Veggies

J Brass CompanyDietz & Watson


Cheesecake Royal T&T Quality Food

The Core GroupSabrett


Meadow GoldGourmet Fusion Foods

Sysco FoodserviceHolten


2011 DirectoryACES & ALES www.acesandales.com

AMERICAN GAMING ASSOCIATION www.americangaming.org

ANCHOR DISTILLING COMPANY www.anchordistilling.com

BAKEMARK www.BakeMark.com

Big Dog’s Brewing Company www.bigdogsbrews.com

BJ’S RESTAURANTS www.bjsbrewhouse.com

CHEF PAUL PRUDHOMME www.chefpaul.com

DIETZ & WATSON www.deitzandwatson.com

FONTANINI ITALIAN MEATS Local Representative: Rick Willets 702.349.2130 www.fontanini.com

GREEN RESTAURANT ASSOCIATION www.dinegreen.com

HOFBRAUHAUS LAS VEGAS www.hofbrauhauslasvegas.com

JAVO www.javo.com

MONTANA WAGYU BEEF www.vegaswagyu.com

NESPRESSO www.nespresso.com

NEW CHEF www.newchef.com

PAR 4 GOLF MANAGEMENT www.Par4GolfManagement.com

RESTAURANT DEPOT www.restaurantdepot.com

ROCK ‘N ROLL WINES www.rocknrollwine.com

SANTA MONICA SEAFOOD www.smseafood.com

SOUTHWEST GAS CORPORATION Food Service Demonstration Center 6355 Shatz Street Las Vegas, NV 89115 (702) 365-2445 www.swgas.com

THREE SQUARE www.threesquare.org

US FOODSERVICE LAS VEGAS www.usfoods.com

WORLD TEA EXPO www.worldteaexpo.com


The Boiling PointCost cutting in water and energy was the main reason Chef Jose Duarte of 2 Star Certified Green Restaurant® Taranta in Boston initially began implementing sustainable practices, and the results have been astounding. “I started looking into ways I could save money through cutting down on the restaurant’s operating overhead. The results were amazing, so it snowballed from there. If you save water and energy, you save money—it’s that simple.”

At Taranta, the restaurant found a water saving opportunity through an event most restaurateurs would dread—the breaking of their water heaters. When their water heater tank broke, Duarte replaced it—and his other heaters—with tank-less heaters that not only cost less than replacing traditional tanks, but also net the restaurant $300 per tank in rebates.

From Low Flow to No FlowGeneral Manager Wes Richardson of 2 Star Certified Green Restaurant® Hyannis Yacht Club also turned to the GRA when he was looking to replace equipment. Once the club had to replace their urinals, they discovered the cost benefits of conserving water. The club spoke with a few vendors, one of which suggested a waterless urinal. “I thought it was a stupid idea,” General Manager Wes Richardson laughs. “But then I talked to some others, and they told me how efficient they were, so we got them.” Waterless urinals like the ones installed at the Hyannis Yacht Club save an average of 1642.5 gallons of water each year, per urinal. They then expanded their water saving installations with low flow spray valves on their kitchen equipment. Power rinsers that run at 1.28 gallons per minute or less can save an estimated 65,000 gallons of water per year, as well as reduce the amount of energy required to heat the water, potentially saving up to $1000 per year.

Kicking the Bottle HabitSeveral Certified Green Restaurants® have discovered hidden—and substantial—savings by eliminating their

bottled water and replacing it with a tap filtration system like the ones produced by Vivreau and Natura, both GRA Endorsed Products. These filtration systems do more than purify tap water; they can also carbonate water and often come with reusable glass bottles to pour water for guests.

Not only can ditching the bottle save money, it can also reap profits. When The Fireplace in Brookline, Massachusetts stopped using bottled water, owner Jim Solomon found that the benefits were substantial to his guests, his staff, and of course, his bookkeeper. Says Solomon: “Bill paying is easier, as the savings are generally greater than 25% and our revenue on water sales has increased by 100%. My wait staff is thrilled that the decreased cost of the water has increased their sales.”

Filtering your water does more than reduce inventory costs. It saves the manpower necessary to stock refrigerators to keep the water ready to sell, as well as the time subsequently used to sort the bottles for recycling.

The Art of the AskOftentimes, restaurants live by the mantra that “an exceptionally distinctive experience means never having to ask.” To many, hospitality comes in the form of anticipating the needs of guests and fulfilling them ahead of time. Unfortunately, this can also waste resources when a guest decides not to capitalize on your generosity.

To prevent this, Adam’s Sustainable Table in Eugene, Oregon decided that the best way to know what your guests want is to ask them. Instead of automatically filling each glass on the table, the restaurant only serves water when a guest asks for it. If every restaurant followed their example and only served water upon request, we could save 26 million gallons of water per day—drastically lowering water and energy costs.

Remember: When you conserve resources, you also conserve funds. Implementing sustainable practices into your restaurant’s operations reflects well on your guests, on the environment, and on your balance sheet.

Low Flow, No Flow, and the Art of the Ask:

Cutting Down on Your Water Use

The average foodservice facility uses nearly 300,000 gallons of water each year, and the water use of a single appliance in a kitchen can be greater than that of an entire residential home. When the GRA performs an environmental assessment on a restaurant seeking Certification, we look at the comprehensive picture of a restaurant’s water use, from the spray valves installed on the dishwashers to the catching and reuse of rainwater. To become a Certified Green Restaurant®, a restaurant must earn a minimum of 100 points spread over seven environmental categories, one of which is Water Efficiency. Certified Green Restaurants® have integrated hundreds of water efficiency protocols into their restaurants, from low flow aerators and waterless urinals to only serving water upon request. Here’s how some Certified Green Restaurants® did it.

By Jennifer Fleck, Green Restaurant Association

June 2011 I The Las Vegas Food & Beverage Professional 29www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29www.lvfnb.comwww.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 29www.lvfnb.comwww.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29www.lvfnb.com June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29June 2011 I The Las Vegas Food & Beverage Professional 29

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.


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Hofbräuhaus Las Vegas offers Bavarian flair in the heart of Las Vegas. An authentic Beer Hall and Beer Garden feature classic German cuisine and live entertainment nightly. The famous Hofbräu beer is brewed using original recipes handed down over 400 years ago, and is imported straight from Munich, Germany.

702-853-BEER (2337) • www.HofbrauhausLasVegas.com 4510 Paradise Rd. Las Vegas, NV 89169

11-HOF-00070 ACF Chefs ad.indd 1 1/25/11 11:43:28 AM

To keep gambling fun, keep it responsible. Responsible gaming is a social activity, best enjoyed with family and friends. Set time and money limits, and stick to them. Understand the odds, and know how the games work. And please don’t gamble when you’re lonely, angry or depressed. It clouds your judgment.

Responsible gaming is important to you and your business. For more information about how to keep gambling fun, a free guide to responsible gaming and other resources, visit www.americangaming.org.

Keep ItFun

Keep ItFun


YELLOWTAIL AT BELLAGIOExecutive Chef-Akira Back, Sous Chef-Michael Yi, General Manager-Young Lee, Japanese Sake Specialist-Yukiko Kawasaki

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BJ’s Beer DinnerBJ’s Restaurant & Brewhouse hosted a beer dinner featuring beers of Sam Adams and a five-course repast; Bar Manager Pete Bowman

welcomed guests and Sam Adams Rep Ivica Cvitkovic prefaced each course with descriptions of the beers we would be enjoying.

The evening’s festivities began with a welcome beer, BJ’s Lightswitch Lager,

which logs in at only 135 calories, but with an ample flavor profile. The first course matched Angus Beef Sliders with the Sam Adams flagship Boston Lager, which Ivica says goes great with beef. He was not mistaken, and the pine and citrusy aroma was joined by a nice balance of malt and hop flavors. Seared Ahi Salad was paired with Sam Adams Imperial White, a huge beer at 10.3% abv that pushes the boundaries of a Belgian wit. Its inviting spiciness is thanks to a range of spices added during brewing and during fermentation, resulting in complex flavors of dry fruits, exotic spices and floral blossoms. Shrimp Teriyaki was paired with Sam Adams Double Bock, which Ivica informed us contains a half pound of malt in every 12 oz. bottle. Not surprising, when you taste it and are rewarded with a huge mouthful of maltiness. A palate cleanser of Sam Adams Summer Ale was well chosen, since this pleasant light and crisp beer gave us a chance to catch our breath. The hoppy Sam Adams Latitude 48 IPA went well with Parmesan Crusted Chicken. This 6% hop bomb is named for the combination of German, English and American hops that are all grown near the 48th latitude. The dessert finale celebrated chocolate with a Triple Chocolate Pizookie served with Sam Adams Cream Stout, which Ivica calls ‘the Cappuccino of Beer.’ With additions of roasted chocolate, caramel malt and roasted barley, this beer proved to be a perfect companion to the richness of the chocolaty dessert. We were lucky to be blessed with one last treat, an after dinner beer which turned out to be the brewery’s newest creation, Sam Adams Wee Heavy. This brew is quite earthy and a bit heavy, weighing in at 10% abv, with more than a hint of smoky aroma and flavor due to its use of peat smoked malt.

With more than 100 in attendance, this beer dinner had the largest turnout to date for the BJ’s Henderson location. No surprise here, as the extremely reasonable price of only $30 is unmatched. To reserve your place at the next beer dinner, call the Summerlin BJ’s at 702-853-2300 or the Henderson BJ’s at 702-473-2980.

Great Vegas Festival of Beer The inaugural Great Vegas Festival of Beer will take place at the new Tivoli Village in the Summerlin area on Saturday, June 18 from 5 p.m. to 9 p.m. Although it’s during the Vegas summer heat, misting systems, cooling fans and the location’s temperature-controlled stone walkways along with the evening hours it’s scheduled for should result in fairly pleasant temps. The fest is put on by Motley Brews, who in my opinion put on an outstanding event in its inaugural Craft Beer Tailgate Festival back in November. More than 25 breweries are expected with a varied selection of beer styles. Cost for unlimited sampling and tasting glass is $27 online or $37 at the gate, with a portion of the proceeds going to benefit the Boys & Girls Clubs of Las Vegas. To order tickets, visit www.GreatVegasBeer.com. Tivoli Village is located at Rampart and Alta, just south of the Summerlin Parkway freeway.

Beer SpotlightThis month the spotlight shines on Red Fox Russian Imperial Stout, a locally made brew from Joseph James Brewing Company. Brewed with 9 different malts, 7 different hops, and two yeasts, the malts include Pale Malt, various caramel malts, Roasted Barley, Black Patent and a small amount of wheat, which yield the 9.3% abv of this beer. The malt is balanced by the addition of several hops giving this beer 70 IBU’s, but not an overwhelming hop profile. The high level of hops and alcohol in this beer make it a good candidate for aging, with a shelf life of 5 years or more. Expect rich flavors with high coffee and chocolate profiles and small amounts of toffee and vanilla, with underlying alcohol warmness. This beer pairs with many sweet desserts such as crème brule, chocolate cake, cheesecake, and complements many glazes such as honey chicken. Look for Red Fox in 22 oz. bottles at major retail liquor outlets and several of the restaurants that care about carrying a quality beer list. As always, great beer happens in Vegas!

WHAT’S BREWING

Las Vegan, associate editor 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]

BY Bob Barnes


Vegas Uncork’d by Bon AppétitPh

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Vegas Uncork’d by Bon Appétit is a unique, four-day culinary extravaganza featuring two dozen intimate luncheons, dinners, tastings and other immersive and entertaining culinary experiences. Year after year, Vegas Uncork’d by Bon Appétit draws gourmands, luxury travelers and extraordinary chefs from around the globe to Las Vegas, all lured by the prospect of partaking in this epic foodie extravaganza. Its five partner resorts include Bellagio, Caesars Palace, MGM Grand, Mandalay Bay and Wynn | Encore; the event is made possible by its title sponsor, the Las Vegas Convention and Visitors Authority, major sponsors Travelocity, Infiniti and other national brands. Among the famous names joining Bon Appétit magazine Editor-in-Chief Adam Rapoport at this year’s events are chefs Paul Bartolotta, Tom Colicchio, Alain Ducasse, Hubert Keller, Michael Mina, Rick Moonen, Bradley Ogden, Francois Payard, Joël Robuchon, Guy Savoy, Julian Serrano, Alex Stratta and many more.


TAsTE Of ThE NATION - A sNApshOT

Taste of the Nation has come and gone, and all that is left is the long countdown to next year’s return of the gathering. It will be a melancholy wait before it is time again to attend the delicious evening charity bash that is a fun, eclectic party that blows away any white linen tablecloth and sleepy four-piece band charity event that we are used to avoiding.Las Vegas has one of the foremost collections of restaurants in the world. Every year for this affair, over 30 of the best in the city assemble to help a great cause while showcasing their finest offerings to willing patrons. We truly see the best of the best, in a slice of Las Vegas that any local would be proud of. Rain Nightclub inside the Palms Resort housed the event to great success this year. Proceeds went to Share Our Strengths, an organization dedicated to ending childhood hunger in the U.S.A few steps beyond the velvet ropes, a tantalizing maze of booths snaked around the pool and on to the dance floor of the club. The rows of booths continued up three levels like switchbacks on a mountain trail. Since these paths led to new heights overflowing with sushi, Kobe beef and exotic spirits, we hiked to try them all. Tasty offerings--glamorously arranged edible artwork and creative cocktails--literally jumped out at every passing party-goer. One could not take three steps without being offered another cocktail to sample or succulent treat to try. Chefs represented every booth and cooked before our very eyes. Along with the chefs, each restaurant brought some combination of owners, managers and servers ready to chat about their establishment. Learning about the food, the wine or the restaurant from someone who loves it is almost as amusing as sampling their fine wares. It was friendly and fun, dressed up but laid back in a distinctly Las Vegas style.If the visual and gustatory entertainment weren’t enough, local band The Jeremy Cornwell project was on hand to rock the party with cover music between the live auction and raffle giveaways. Talented chefs and mixologists kept the foodies happy down to the last minute of the event. One veteran patron commented, “This place is just beautiful. It is a great cause and a great event. I hope it continues to grow.”

BY Kismet Wagasky

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Tea Stands Out in Fine Cuisine and on Restaurant Menus in 2011

Organizers of World Tea Expo Say More Chefs Are Cooking with Tea; a June 26 Workshop at Charlie Palmer’s Aureole Demonstrates

How Restaurants Are Tapping into This Tasty Trend

LAS VEGAS, Nev. (March 24, 2011) --- With its four-story wine tower, Charlie Palmer’s Aureole at Mandalay Bay Resort & Casino certainly makes vino a focus, but it’s premium tea that’s also taking center stage at the AAA Four Diamond and Michelin One Star restaurant. Aureole is just one of many U.S. restaurants that are bringing tea to the forefront, a notable trend in the culinary world, according to 2011 World Tea Expo organizers.To showcase the fast-growing movement of chefs turning to tea as an ingredient in dishes as well as a premium beverage for the menu, World Tea Expo is hosting a special “Cooking with Tea Workshop.” The event takes place at Aureole on June 26 in Las Vegas, Nev.“Tea is making giant strides in the culinary and foodservice world in 2011,” explains Kim Jage, a tea expert and executive vice president of World Tea Expo. “We’re seeing restaurants offer premium tea drinks on the menu and we’re seeing innovative chefs --- like the ones at Aureole --- present some exciting, flavorful dishes that incorporate tea.”

World Tea Expo’s “Cooking with Tea Workshop” is open to restaurateurs, chefs, hoteliers and other foodservice leaders. Aureole’s Executive Chef Vincent Pouessel and Pastry Chef Megan Romano are set to demonstrate some of their restaurant’s offerings, which include both savory and dessert dishes that feature tea. Following the Workshop’s demonstration, participants receive a private four-course luncheon --- each course infused with tea.Aureole uses tea in several dishes, including its: Green Tea Smoked Moulard Duck Breast with truffle parsnip puree, Glazed Fava Beans and natural duck jus; Tea-infused Chocolate Ganache with mountain berry Chambord and Eros Peppermint with a blood orange and vanilla bean scent; an Eros tea-infused Concord Grape Pound Cake; and a honey-orange pekoe-infused Crème Brulee. The “Cooking with Tea Workshop” is a limited-seating seminar at World Tea Expo, which takes place June 24 - 26 at the Las Vegas Convention Center. Registration for the Workshop and Expo is at www.WorldTeaExpo.com. Attendees receive shuttle transportation from World Tea Expo to Palmer’s famous restaurant.

About Charlie Palmer’s Aureole Charlie Palmer’s renowned Aureole at Mandalay Bay Resort & Casino enjoys a reputation as one of the finest restaurants in the United States. Palmer, who has been honored as the “Best Chef” in New York by the James Beard Foundation, opened Aureole at Mandalay Bay in 1999. Aureole earned the prestigious AAA Four Diamond Award each year since and received a .Michelin One Star for 2008 and 2009. The main dining room has views of the one-of-a-kind wine tower that boasts an extensive collection of 4,500 selections with more than 60,000 bottles. For more information, visit www.MandalayBay.com.

About World Tea ExpoWorld Tea Expo 2011, which is the largest and most prominent event for the tea industry, caters to tea retailers, restaurateurs, food service leaders, hoteliers, spa owners and other business professionals who want to learn more about the latest opportunities and tea trends, which consumers can expect to see more of in the future. The event takes place at the Las Vegas Convention Center, June 24 - 26, and conference registration and details are available at www.WorldTeaExpo.com.

Featured Event for World Tea ExpoJune 24- 26, 2011, Las Vegas Convention Center


Cooking with Tea Workshop at Charlie Palmer’s 4 Diamond AAA award winning restaurant, AureoleJune 26, 2011

Open to restaurateurs, chefs, hoteliers and other foodservice leaders. Aureole’s Executive Chef Vincent Pouessel and Pastry Chef Megan Romano are set to demonstrate some of their restaurant’s offerings, which include both savory and dessert dishes that feature tea. Following the Workshop’s demonstration, participants receive a private four-course luncheon—each course infused with tea.Aureole uses tea in several dishes, including its: Green Tea Smoked Moulard Duck Breast with truffle parsnip puree, Glazed Fava Beans and natural duck jus; Tea-infused Chocolate Ganache with mountain berry Chambord and Eros Peppermint with a blood orange and vanilla bean scent; an Eros tea-infused Concord Grape Pound Cake; and a honey-orange pekoe-infused Crème Brulee.The event is a limited-seating seminar for World Tea Expo attendees, which takes place June 24 - 26 at the Las Vegas Convention Center. Cooking with Tea will be held Sunday, June 26, 10:00 am - 1:00 pm

For more information visit: www.worldteaexpo.com or call 702-253-1893 Teas provided by:

Dishes demonstrated:

World Tea Expo is the Largest Trade Show and Conference in the world for Specialty Tea and Related Products.

Kitchen with Chef Vincent: • Duo of Ahi Tuna• Baha Tuna Bohea Scented

Tartare/Lemon Citrus Tea Crusted Loin

Classroom with Chef Megan: • Dark Chocolate Tart with Earl

Grey Tea Ganache• Lemoncello Gelato, Candied

Lemon, Pistachio Crème

Lunch Menu Duo of Ahi Tuna

“Baha Tuna”, Bohea scented tartare / Lemon Citrus Tea Crusted Loin

Seared Diver Scallop with masutake mushrooms Lemon Gingersnap Tea Consomme

Gunpowder Tea Smoked Muscovy Duck Breast rhubarb compote, herb spetzle

Summer Peach Sorbet Infused with Pear Spice White Tea

Dark Chocolate Tart with Earl Grey Tea Ganache Lemoncello gelato, candied lemon, pistachio crème

• More than 200 new products that haven’t hit restaurants

• 50 new exhibitors

• 6 Focused Tea Tastings

• 24 educational sessions

• 6 Hands-on Skill Building Workshops

• Register to Attend and see why specialty tea is growing so popular.

Show off your special tea.

We’ll show you how.JUNE 24-26, 2011 • LAS VEGAS CONVENTION CENTER Dedicated to creating a vibrant tea community, World Tea Expo is the largest trade show and conference in the world for tea; it’s the three days each year when industry professionals connect face-to-face to unveil new products, optimize merchandise and gain extensive product knowledge. Register to attend today.

WWW.WORLDTEAEXPO.COM • (702) 253 1893

las vegas food & beverage professional - june issue

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