April 2013 Edition

W E L C O M E

LAS VEGAS

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Fall in Love Again39th Annual UNLVino2013 Dom Pérignon Award of Excellence Honorees Revealed

UNLVino 2013 Behind the Scenes

UNLV Student Chefs Test Their Recipes in Preparation for UNLVino

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.

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

April 2013

CONTENTS

7

14

29

Page4HotOfftheGrill!

Page5AskDoctorSake

Page6HRInsights

Page7 PublicHouseHostsBeervs.BoozeShowdown

GalaxyLuxury+TheaterGreenValleyOpening

Page8 Bellagio’sEpicureanEpicenterDinner

Page9 What’sBrewing?

Page10 FoodforThought

SouthernWine&Spirits’Grapenuts

Page11 OfftheStrip:ForkfulofNewYorkItalianinSouthernHighlands

Page12 Brett’sVegasView

Page13 WineTalk-UNLVino2013BehindtheScenes

Page14Catersource Convention

Page16Cover Feature:UNLVino

Page19 LasVegasCocktailClassic

ACFChefsCulinaryChallenge

WirtzBeverageTombstoneCocktailClub

Page20 HerbsGalore:CookingupaStormatSpringsCafe

Page21AmericanHeartAssociationEvent

DomPerignonRoseLaunchinUSA

Page22GRA’sComprehensiveGreenProductsGuide

Page24DosCaminosReopens in Summerlin

Page25TheSpiritofSpirits!

InternationalPizzaExpo

Page26EpicureanCorner-UNLVStudentChefsTestTheirRecipesinPreparationforUNLVino

Page28IncreasingtheAccuracy ofRecipeCosting

ACFChefsLasVegas-MarchMeeting

Page29Nightclub&Bar

SamAdamsBeerDinner

SierraNevada’s25thAnniversaryDoublePaleAleReleaseParty

Page31AdvertiserIndex

Events

FEATURESCover UNLVino is in its 39th year as a fundraiser for UNLV students and

supportedbythegenerosityofsupplierstotheindustry.FoundedbytheUniversityandSouthernWine&SpiritsofNevada,theeventsare enjoyed by both visitors and locals plus the vendors whoparticipate.

This April UNLVino Special Issue contains many great articlesdedicatedto to thismostcharitableeventandthepeoplewhomakeithappen.

Cover image created by Romero Britto. Full story on page 16

9 Springmeansgreatbeer!Andnobody knows it likeour EditorialDirector Bob Barnes. So, join him this month on his journey with“What’sBrewing?”

28 Please join LVF&B Pro onwelcoming our newest journalist, MarkKelnhofer,toourgrowingfamilyofprofessionalF&Bjournalists.MarkisthePresidentandCEOofReturnOnIngredientsLLCandhasover20 years inmanagement accounting experience, including tenyearsintherestaurantindustry.Markisalsoaninternationalspeakeronrecipecostingandmenuengineering.

Welcomeonboard,Mark.

BackCover

Andnottoforgetthebackcover,whichwehavereservedtogivespecialattentiontothedeliciousfourdaysofUNLVinoandthefourrecipientsoftheDomPerignonAwardofExcellenceforeachoftheevents.Congratulations!

CHEFTHOMASKELLER-BUBBLE-LICIOUS CHEFMASAHARUMORIMOTO-SAKEFEVER RESTAURATEURELIZABETHBLAU-THEGRANDTASTING MGMGRANDPRESIDENT&COOSCOTTSIBELLA-BARB-Q

4 The Las Vegas Food & Beverage Professional I April 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]

April 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

JournalistLisa Podaca

JournalistMark Kelnhofer

Journalist & Photographer

Ben Brown

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.

The Nightclub & Bar Show and Pizza Expo brought our favorite foodies back into Las Vegas in March.

Covering the NCB Show were our good friends and associates from the World Food Championships, Larry

Oliphant and Mike McCloud, who were keeping in touch with the local market and laying plans for the 2013 WFC coming later this year, of which we will

surely keep you updated.

At the first launching of Dom Perignon Rose Champagne in the US by Southern Wine & Spirits, we were delighted

to be seated next to the lovely Ms. Julia Fitzroy, Moet & Chandon-Dom Perignon’s Western States Regional

Executive. An Aussi expat now living in Southern California, we had a lot to discuss, including Australia

and the Champagne industry in the US.

Scott Conant, our good friend and Catersource’s keynote speaker for the 2013 conference & trade show held here

in Las Vegas, took some time out from his schedule to meet with LVF&B Pro’s Editorial Director Bob Barnes

and Editor-in-Chief Mike Fryer, to discuss his restaurant expansions in the US and into Asia.


Sushi got diversified into various forms such as Chirashi

(spreading cooked veggies or some shellfish over rice) and rolls,

giving treats at special occasions. In the early 1800s, a sushi

revolution occurred. A chef in Edo (Tokyo at that time) innovated

the addition of vinegar to rice to shorten sushi making. It made

sushi making almost instantaneous rather than waiting for days.

Many people described it as “instant or quick sushi.” Rice got

an appropriate amount of vinegar, and was shaped in a small

rectangle. A slice of fish was put on top of it. That was the start

of the current Nigiri sushi. Despite of some resistance, this new

sushi gained popularity, spreading widely. It was a shift from

lactic acid to acetic acid for sushi. In addition, such renovated

sushi became a food to eat rice and fish at the same time. This

was the origin of sushi we are eating nowadays. But it was also

the beginning of claiming no sake with no vinegar.

Sushi was brought to America by Japanese immigrants in the late

19th century. It was only an ethnic food eaten among themselves

until roughly 1990. Then sushi became a new healthy, exotic

food to eat rice and fish, both being thought to be healthy. Our

sushi here in America is somewhat different from what people in

Japan recognize as sushi. Japanese would get heart attacks if they

saw our creatively made sushi. We here in America do not mind

serving sake and sushi together. It must be another innovation of

sushi, as happened in America. Sushi does in America as Romans

do in Rome.

(to be continued in May…)

ASK DOCTOR SAKE…

Why Does Sake Go So Well With Sushi?

PART II

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.

Lee’s Discount Liquor is pleased to announce their 7th Annual Beer Experience at the Las Vegas Hotel! For more information, please call 702-451-0100 or visit their website at www.leesliquorlv.com


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: Balancing Work and Home Life

Do you/your company have programs which support the balance of work/home life? Share your ideas/opinion or a situation.

Send to [email protected]. Responses for next month’s column earn a copy of my book (see top left). Be sure to include your mailing address when sending useful responses.

By LindaWestcott-Bernstein

HUMANRESOURCESINSIGHTS

Coaching for SuccessWhen you want to achieve better performance out of your employees, you need to do so in ways that educate and motivate the individual. When employees hear the word “coaching” they immediately assume that they have done something wrong. This does not have to be the case. Coaching should be looked at as an “opportunity.” This performance-focused opportunity is intended to motivate employees, not send them running for cover.

How do you turn coaching into an opportunity to get better results? You need a game plan. You should approach your coaching situation in productive, non-threatening and positive ways. We’ve all heard the expression “you catch more flies with honey than with vinegar.” Well it is true. Psychologists will tell you that the only way to tap into an individual’s true potential is by touching what motivates them. To reach that motivator – and achieve the desired outcome, effective coaching must be positive, structured and linked to something they value. To follow are some key concepts for staying positive and productive when coaching.

For Coaching that is impactful you must take a personal approach.

Coaching is a powerful motivational tool that reinforces good behaviors and expectations, and also shows support for employees. When done properly, coaching produces positive behaviors and outcomes. When used

effectively it can motivate, instruct, correct, reward and recognize.

Here are some skills you’ll need to be a good Coach (provided with a sports-friendly spin).

• use a personal approach - get to know something about each of your employees (players).

• scout your team - watch all employees for strengths as well as areas that need work.

• develop your game plan - outline effective steps for coaching your team members (employees).

• align personal & company goals - know what’s important to your employees, share what’s important to the company; look at how they match.

• value the contribution of coaching and praise – watch and measure its impact.

Always be a good coach and know that sometimes you’ll also need to be a cheerleader!

What it boils down to is this: if you don’t believe in the potential of an employee you are certainly not going to take the time to effectively coach them. So, develop a game plan that includes plenty of encouragement, understanding and guidance. Avoid the vinegar, pour on the honey, and lay out your game plan in a way that is easy for your employee to understand and even easier for them to follow. When your employee attains better results in their job they will appreciate the opportunity you have provided them.

“There’s only one way to succeed in anything, and that is to give it everything.”

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Galaxy Luxury+ Theater Green Valley Opening

Photos by Juanita Aiello

PublicHouseHostsBeervs.BoozeShowdown

The Public House in The Venetian has many reasons to celebrate, and allowed them to culminate in the popular form of a course pairing dinner showdown. Reason One to celebrate: The grand old time that is the Nightclub and Bar Show was in town, a thing that to liquor professionals is like a week-long bacchanalia. Reason Two: Grant Grill of San Diego Mixologist Jeff Josenhans was in town for the NCB Show, and a friendly competition with hometown-hero Cicerone Russell Gardner seemed like the natural thing to do. Reason Three: Do we really need a reason? It sounds amazing! After the little knot of other food writers said their hellos, the staff wasted no time in getting starting this off right.

The first course was their crispy duck egg roll, with a little bit of apricot jam. This was paired with a truly great beer by Jolly Pumpkin, Bam Bier. The white pepper tastes and funky tartness from their famous wild yeast cut the richness and the oil of the fried roll. Jeff’s cocktail, the Asian Cowboy Sour, did a great job contrasting by using High West White Whiskey, pressed Meyer lemon, purple basil and Cointreau. Right into the second course was a Public House favorite, and a running item in all of Anthony Meidenbauer’s menus, grilled octopus salad. The light salad and sweet charred octopus was paired with a kind of yeast-forward and slightly bitter Grimbergen Blonde Belgian ale and a cocktail called the “Venetian Arrangement.” It was made with Sarpa Di Poli Grappa Moscato, Antica Carpano Sweet Vermouth, a sweet aromatic wine from the barachetto grape, Fee Brother’s Lavender Water, pressed Genoa lemon and muddled rosemary. The cocktail was so complex and so unique, but its execution

came off perfectly. It was aromatic, floral, and balanced against the dish perfectly.

The “main” course was a braised short rib, cooked and reduced in Deschutes Black Butte Porter, with a side of English pea mashed potatoes. Now, being braised in a rather smoky porter, both the mixologist and the cicerone went in the direction of smoke. Russell went for something of a wildcard with Aect Ochlenferla Urbock Rauchbier. Smoked beers are often heavy-bodied and semi-sweet, but this kept the smoke but was more clean and crisp, like an urbock lager usually is. Jeff created a cocktail called “Spirit Grocer’s Soiree” using Templeton Rye, smoked dark muscovado simple syrup, Fee Brother’s Old Fashioned Bitters, and a Guinness foam topped with just a touch of smoked paprika. The whole course was smoke-central, and both had their own distinctive qualities towards the dish.

This next course was somewhat obtuse in the description, “Beer, Cheese and Booze Trio.” What it actually was is a trio of cheeses, each one paired with one beer and one small cocktail. The first cheese/beer/booze bite was a St. Andre triple cream, a soft rind buttery cow’s milk cheese, paired with a citrusy trippel-Anchorage Brewing Co.’s The Tide and Its Takers, and a “Little Jig” of Tito’s Vodka, St. Germain, tangerine champagne and cardamom. The aged English cheddar went with a nice malty Firestone DBA and a Beefeater Gin, Graham’s Tawny Port, bruised parsley, lime and Luxardo Syrup Cocktail. Lastly was a slightly salty and in-your-face American style blue cheese, Roquefort Blue, paired with a very American-style Sculpin IPA, and a cocktail of

Pusser’s 15 Rum, a sauternes wine, and fresh pressed pineapple juice. The realization that the mixologist went for the classic pairing of wine and cheese, but using wine-centric cocktails, was quite stunning. This one cheese course was like a meal in itself, but there was still dessert to go.

The final course was a dark chocolate mini-tart with a little layer of crumbled peppered bacon. Both masters of pairings went top-notch with the finale, with Russell choosing the very heavy bodied and complex Firestone 16, full of toffee, bourbon, and especially chocolate notes. Jeff went with a cocktail called “Smooth Criminal,” a mix of Breaking and Entering St.George Bourbon, white creme de cacao, Funkin Raspberry Puree, and cinnamon-infused whipped cream. Honestly, dinners like these only have one winner: the diners. Both Russell Gardner the Cicerone and Jeff Josenhans the Mixologist did an amazing job of not only creating a wonderful dinner of libations, but showing to everyone how true masters of their respective crafts operate.

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.

Photo by Mitchell W

ilburn


Elaine Harris, sommelier, owner of Vino Las Vegas

LLC and Editor-In-Chief of The Cuisineist.

Scott Harris, sommelier, President of Vino

Las Vegas LLC and a staff journalist for The Cuisineist.

[email protected]://CUISINEIST.com

By Elaine & Scott Harris

Celebrity Chef Todd English and JUSTIN Vineyards & Winery Collaborate at Bellagio’s

Epicurean Epicenter Dinner

It was s time again for one of Las Vegas’s premier events. Bellagio Resort’s Epicurean Epicenter series united the Mediterranean cuisine of renowned celebrity chef Todd English of Bellagio’s Olives with the classic wines of JUSTIN Vineyards & Winery. Chef English prepared a mouthwatering four-course dinner, demonstrated several dishes and answered questions from eager guests. In addition to the expertise in the kitchen, each course was served with fine wines from JUSTIN Vineyards & Winery paired by Master Sommelier Joseph Spellman and Bellagio Director of Wine and Master Sommelier Jason Smith.

The television lights came on in Bellagio’s Tuscany Kitchen; Chef Todd English took his place and guests prepared to have a culinary experience of a lifetime. Chef English wasted no time jumping right in with his first course, Poached Merus Crab Leg accompanied by micro insalata, béarnaise sauce and candied lemons paired with Landmark Overlook Chardonnay. The second course, titled “Duck Duck Goose,” featured the tasty protein in various forms including seared duck breast with leg confit and foie gras tortellini which was a favorite of the evening. JUSTIN Winery’s Justification, a nicely balanced red blend complemented the decadent course. Osso Buco was next on the menu served with parmesan polenta and garlicky spinach walnut gremolata paired with JUSTIN’s renowned

Isosceles and Isosceles Reserve red blends. Like putting a period at the end of a sentence, Chef English prepared a finale that featured Peanut Butter Falling Cake with milk chocolate ice cream and caramel sauce paired with JUSTIN’s Obtuse, a port-style dessert wine made from Cabernet Sauvignon.

This was a culinary experience we would come to expect from The Bellagio and not to be missed. The partnership of the culinary expertise of Todd English and JUSTIN Vineyards & Winery’s world-class Bordeaux-style blends and single varietals once again created the type of exclusive experience for which Bellagio’s Epicurean Epicenter series is known for.

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Celebrator Beer News Beer Camp Release PartiesThanks are in order to Southern Nevada pubs Aces & Ales, Freakin’ Frog and High Scores for hosting release parties for Sierra Nevada’s Celebrator Beer News 25th Anniversary Double Pale A l e that I helped brew at the brewery’s beer camp. Consensus seemed to be that while very hoppy, it was balanced with plenty of malt making it pleasing to all, hop heads or not.

Speaking of these three outstanding pubs, Aces & Ales has weekly tap takeover events featuring a particular brewery or theme (such as sour, hoppy, barrel-aged or dark beers); Feakin’ Frog continues to host monthly cask tappings, bringing in unique beers conditioned in wooden firkins; and High Scores serves up a mystery beer every Tuesday, offering unlimited pours for $12.

April Means Outdoor Beer Fests in Southern Nevada

Now that the spring weather is gently nudging us to head outdoors, we have three beerfests in April being held al fresco. The quarterly beerfests hosted by Big Dog’s Brewing are a real benefit to the brewing community, as they always offer a carefully selected list of outstanding local, regional and international beers, including several from the host brewery. Its Peace Love & Hoppyness, a celebration of hoppy beer, will be held in the outdoor area at the Draft House location at Craig Rd. and Rancho Dr. on April 13 from 2-9 p.m. Admission is free, and after purchase of a commemorative pint glass for $5, tastes will run from $1-5 depending on the style and pour

size. For more info. on the fest and the beer lineup, visit www.peacelovehoppyness.com.

On April 5, is Rock ‘N Brews 4, this time being held poolside at the Palms. This will be the fourth beerfest fundraiser put on by the UNLV Beverage Club. These fests always feature non-stop music, a young vibe and a quality selection of around 70 craft brews. The current lineup lists most of our local breweries, including Barley’s, Chicago Brewing, Ellis Island, Gordon Biersch, Joseph James and Tenaya Creek. Tickets cost $40 or $60 for VIP, which includes early admission, a special VIP line, access to a top deck VIP lounge and raffle tickets for giveaways. Tickets can be purchased at www.brewunlv.com, where you can also view the participating breweries and music lineup.

The Motley Brews Great Vegas Festival of Beer will be held in a picturesque setting adjacent to Sunset Park Lake on April 27 from 3 p.m. to 7 p.m. Motley Brews fests have proven to be very well run and offer a wide range of beer styles with more than 200 beer choices being poured. Cost for unlimited sampling and tasting glass is $30 online or $40 at the gate. VIP tickets are $55 online ($65 at the door) for early admission at 2 and access to the Brewers Lounge with food included. To encourage safety, your ticket includes a complimentary ride home for both you and your vehicle via Designated Drivers, Inc.

Part of the proceeds will go towards the Nevada Craft Brewers Association (NCBA), and the association members will be unveiling their first-ever collaboration beer, which will serve as the official brew of the fest. Dubbed Pyrite Pale Ale, it was brewed at Joseph James by local craft brewers Anthony Gibson of Tenaya Creek, Matt Marino of Joseph James, Dave Otto of Big

Dog’s, and David Pascual of Chicago Brewing. This 6.3% ABV Extra Pale Ale was dry-hopped for aroma with Simcoe and Amarillo hops and is a hoppy, aromatic and bold brew in a deceivingly light and summery body. Look for it in the NCBA Pavilion, where it will be showcased alongside several special one-off brews from our local breweries.

To order tickets, visit www.GreatVegasBeer.com. Sunset Park is located on the corner of Eastern and Sunset, about 3 miles east of Las Vegas Blvd.

Beer SpotlightThis month the spotlight shines on Stone Brewing Enjoy By 04.20.13 IPA. Sent to select locations, Las Vegas was deemed worthy to receive this version, along with Colorado, Missouri, Washington, Sacramento and Alaska. The point of Stone’s Enjoy By date beers is to emphasize that hoppy beers are best enjoyed while they are fresh, as the vibrancy of the hop flavors diminish over time. This 9.4% ABV 88 IBUs double IPA is shipped the same day it’s bottled and arrives on the shelves within one week. It shouts out freshness with traces of resin, peaches and tropical fruit in the aroma while the taste is an onslaught of fresh hop character along with an aftertaste balanced with dryness and bitterness. Brewmaster Mitch Steele used 11 different hop varieties and implemented a technique called hop bursting-adding copious amounts of hops at the end of the boil and in the whirlpool to maximize the intense flavors and aromas of the hops. Don’t linger to snag one of these fresh gems, as this beer was specifically brewed NOT to last and likely won’t be found on shelves after 4-20-13.

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.


what’s BREWING?


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

Spring Wines Here We ComeWine is all about a sensory experience. We look first. We observe the color and clarity of a given wine. Then we use the old proboscis and smell the wines, taking all the different aromas into our olfactory memories. Next, we taste. We sip and swirl the elixir in and around our palates and then make the determination about what we are gulping. Do we like it or not? Well sound aside, the last sense we can use and should use is touch. No, don’t stick your fingers into the glass. Think more about a textural sense. What does the wine “feel like” on your tongue – your palate?

In the winter and much cooler weather, it seems like we are all yearning for a big, brawny red. A Cabernet Sauvignon, with lots of oak and tannins helps seal us off from the chilling cold. But spring and even summer are meant for casual sipping on the pool deck, at the cabin, on the lake on a boat or anywhere outside. And outside heat can be a killer for reds; too much of an alcohol rush and lots of acid, kill the moment – and the food.

Instead, think about Pinot Gris maybe from Oregon, replete with all the melon, sunflowers and stone fruits. Of course the omnipresent Sauvignon Blancs from New Zealand are still all the rage and one of my favorites. Even if you are not a big fan of the bracing acidity and those grapefruit notes, just ask your local wine experts for a toned down, less frenzied version. They will know exactly what you mean. Or perhaps look to California where they take on more hay, straw, green grass and bell pepper notes. Delicious

with shrimp and seafood canapés! None of the Southern Hemisphere vines found in these California wines. You can even get a partially fermented barrel version, meaning oak, which makes these wines a bit Sancerre-like. Again, your retail store experts can safely navigate these waters for you!

Blended whites should not be overlooked. Conundrum, Evolution and Pine Ridge Chenin/Viognier all are excellent summer wines at various price points. And of course no talk of whites would be complete without the mention of the popular Chardonnay. But instead of that heavier winter grade white, try an unoaked version, possibly from France. You may be blown away at what was hiding behind all that wood! Or try the delicious versions from Australia, New Zealand as well as California and even from Michigan.

Southern Wine & Spirits’ Grapenuts

Photos by Ben B

rown


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.

Off the Strip: Forkful of New York Italian in Southern Highlands

Amidst the winding roads of suburbia, nestled in a standard oversized shopping center, lies the vibrant East Coast-Italian bistro Off the Strip. An iconic favorite among the neighborhood crowd, this place is packed on a weekend night with loyal customers: a glimmer of glory that fewer and fewer restaurants can pull off nowadays. The eclectic menu holds in variety what the staff holds in attitude…in a good way.

“You know, you’re not gonna find this kind of stuff around town,” begins owner Tom Goldsbury, through a prominent New York accent. He refuses to go by anything but Tom. The fact that it’s so hard to get a word in with him is great news: he is so engaged in his customers that everything else takes a back seat. A pristine quality that’s becoming harder and harder to find in an industry devoted to service.

The man also makes sure his voice is heard, often in the form of yelling across the room at his employees. More of a shrill than a yell, actually…so New York. It’s all in good fun, though, and adds that much more flare to make this restaurant an experience instead of just an eatery.

Tom opened Off the Strip after ten years with Smith and Wollensky Steakhouse and hasn’t looked back. He founded the place on passion for food, deep knowledge of fine dining and a focus on delivering a comfortable, right-at-home concept with real people delivering real service. A remarkably loyal customer base has embraced the movement as their neighborhood oasis.

“We love the people who come in here. You treat them right and they love to keep coming back,” he said amidst hugs from his regulars. A group had just walked out the door, catching Tom up on home life and exchanging a few humorous jokes that probably shouldn’t be published.

Off the Strip is ranked number four, out of more than 2,200, on TripAdvisor’s Las Vegas restaurant list. Guests will find this innovative Italian fare to be a refreshing change from the norm.

Locals do love the place for its creative recipes, far from your average Americanized Italian bistro. Highlights off the huge appetizer menu

include lightly fried calamari with an amazing spicy marinara, fall-off-the-bone pork ribs and the ‘Rolled New York.’ This signature boasts thin-sliced New York Strip wrapped around grilled asparagus and melted provolone with basil, onion and a robust mushroom marsala sauce. A must-order, though, is the sweet chili and bacon prawns, wrapped with a dash of cream cheese and Thai sweet chili sauce for a spectacular balance of sweet, rich and savory.

Pastas are another strong point, coming out in enormous portions with equally extravagant taste. One of the most distinct is ‘Chef Al’s favorite rigatoni,’ which delivers hearty pasta with red cherry peppers, basil, onions and garlic with a zesty sauce, topped with fried zucchini strings for near-perfect texture. Anti-vegetarians can add on some impeccably spiced herb sausage. “You’re not gonna find this dish anywhere else in town,” says Tom.

Cheesecake for dessert is mandatory. Made in-house, a slice of this fantasy holds lighter consistency, but an unbelievably creamy and rich character.

Off the Strip’s only shortcomings are its higher-priced items. While they only represent a small fraction of the menu, few options over $20 came in at a bang for their buck. Their beef Wellington, while excellently prepared and served with killer mashed potatoes, comes out in a size that doesn’t quite justify $36. The lobster ravioli also holds great flavor, but gets trumped by the restaurant’s other amazing pastas. The pork chops also hold great character with a tantalizing creamy sauce, but may not be the most ideal choice compared to other options.

Navigate the menu the right way and Off the Strip certainly becomes a place worth driving across town for. Early and late birds can also catch happy hour and reverse happy hour specials, daily from 4-7 p.m. and 9:30-11 p.m.

Photos by Ben B

rown

Off the Strip is located at 10670 Southern Highlands Pkwy, Suite 102B, Las Vegas, Nevada 89141. Open from

4 p.m.-11 p.m. daily. Reservations accepted. For more information call

(702) 202-2448 or visit Off the Strip Online.

http://offthestripbistro.com


CULINARY AND CLUBBING BLURBS

Bonefish Grill with community tables and lively music has opened at Town Square.Park on Fremont is a new gastropub

downtown on East Fremont Street with indoor and garden outdoor patio diningFIRST Food & Bar at Palazzo and Rattlecan

that opened at The Venetian last year have closed and hope to relocate.Ping Pang Pong at the Gold Coast has been

named one of the “Best Chinese Restaurants in the United States” by “Travel+Leisure” magazine. Restaurant Guy Savoy inside Caesars

Palace has introduced Las Vegas’ first Cognac Lounge and master-crafted cognac menu. Whisk(e)y Wednesday showcasing different

flights, pours and whiskey has returned to Andre’s Cigar Lounge at Monte Carlo. The Cooking Experience by Mise En Place

has opened at 9500 S. Eastern Avenue with a wide variety of culinary classes; visit www.miseenplacenv.com. The first Project Dinner Table for 2013 will be

April 20 at the Neon Museum featuring MGM Grand chefs. The all-new $8 million Sapphire Pool & Day

Club will open May 2-5 with Celebrity Chef Kerry Simon’s gourmet food. The Bellagio with a record 17 sommeliers

and three Master Sommeliers is presenting “A Master Sommelier’s Wine Classroom” the third Wednesday of every month at Michael Mina restaurant.Dance music phenomenon deadmau5 and

Grammy Award winner Calvin Harris will begin appearing at the new Hakkasan Las Vegas at MGM Grand restaurant and nightclub complex and at the WET REPUBLIC Ultra Pool.

LIGHT, the first nightclub created by the minds behind Cirque du Soleil, will open April 26 with famous DJs. Mandarin Oriental has launched Jazz

Sundays with live jazz music at MOzen Bistro and Mandarin Bar.Red Rock Resort in Summerlin has a

newly-designed, circular Lucky Bar accenting 360-degree viewing.

SHOWBIZ BLASTS

Boyz II Men at The Mirage are holding 78 performances through Dec. 29. “Million Dollar Quartet” at Harrah’s is

intermission-free and inspired by the true story of Johnny Cash, Jerry Lee Lewis, Carl Perkins and Elvis Presley jamming on Dec. 4, 1956. Over-the-top star CeeLo Green is appearing

at Planet Hollywood with his new show “Loberace.”“Smokey Robinson Presents Human

Nature: The Motown Show” started its two-year residency at The Venetian.“Recycled Percussion,” a Strip staple for

more than three years, has kicked off its two-year residency at The Quad. Andrew Dice Clay began his residency in the

Hard Rock’s Vinyl by dedicating a memorabilia case with his leather jackets. The Stratosphere’s new show “PIN UP”

starring Playboy’s 2011 Playmate of the Year and Bettie Page Clothing model Claire Sinclair has opened. Cirque du Soleil’s “Michael Jackson ONE™”

will open at Mandalay Bay this summer and start its preview performances on May 23. E!’s “Ice Loves Coco” reality star Coco Austin

has signed a four-month contract extension to headline as “Bo Peep” in “PEEPSHOW” at Planet Hollywood through July 28.

“The Phat Pack,” has returned to the showroom at the Plaza after a layoff for showroom renovations.

DISJOINTED NOTES

Malaysia-based Genting Group has acquired Boyd Gaming’s Echelon for $350 million and plan to build a $2 billion hotel-casino complex and open in 2016 with 3,500 rooms.MGM Resorts International and developer

AEG will break ground this year for a new 20,000-seat sports and entertainment arena behind the Monte Carlo and New York-New York.The famous Sahara sign is gone so the iconic

Strip casino can transform into the high-end SLS Las Vegas expected to open in 2014. William Hill has unveiled downtown’s largest

race and sports book at the Plaza. Atop the Fantasy Tower, The Palms has

opened The View, a recreational space with a stylish bar scene and spectacular views. The Fremont Street Experience has added

a new show to its Viva Vision lineup, “Heart – Crazy on Vegas” built around the band’s songs. The new eight-screen Galaxy Green Valley

Luxury+ Theatre opened at 4500 E. Sunset Road with incredible red cushioned reclining seats.Constructed in 1941, the El Cortez is primarily

Spanish Colonial Revival and has been named to the National Register of Historic Places. Wynn Las Vegas has unveiled the sculpture

Tulips by Jeff Koons acquired last November for $33,682,500.

Brett’sBY

Courtesy Genting Group


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

Each year, one of the largest F&B events of Las Vegas is the University of Nevada, Las Vegas’ very own UNLVino event, now entering its 39th anniversary. This year, in addition to its three beverage themed F&B events—Bubble-Licious, the sparkling wine and champagne event; Sake Fever, the sake tasting event; and The Grand Tasting, the wine tasting event, UNLVino is adding a new event to its lineup, BAR-B-Q, which will “feature cuisine from renowned celebrity chefs Charlie Palmer, Scott Conant and Gustav Mauler… with craft-cocktail creations by Master Mixologist Francesco Lafranconi” (http://www.unlvino.com/bar-b-q.php).

With so much media coverage on the actual days of event each year, I thought, why not showcase the behind-the-scenes aspect of the UNLVino?

Did you know that UNLVino is actually planned and executed by a class of less than 30 UNLV William F. Harrah College of Hotel Administration students, with the help of two instructors? This year’s class, called FAB372 - UNLVino Management, is composed of 27 students, all with previous hospitality, events and food and beverage experience. Each student is interviewed and pre-approved by the instructors before being allowed to enroll in the course.

Essentially, all the students, who are junior/senior level students, take on management roles for the event, and according to the course description:

This practical experience-based course is designed to facilitate the development of management and leadership skills associated with planning and implementing a major special event. Students will be assigned to a management team; marketing, events, or culinary and will participate fully in the research, marketing, execution, and evaluation of UNLVino (https://my.unlv.nevada.edu).

This year, in addition to collaborating with Southern Wine and Spirits, the UNLVino team has enlisted the help of two local companies—Kirvin Doak Communications and JGS Group—to aid in the public relations, marketing, fundraising, branding/design aspects, etc.

This year, the UNLVino management class is divided into five major teams:

• Health Department Liasons – Safety Managers

• JGS Liasons - Auction and Raffle Managers

• Kirvin Doak Liasons / Public Relations and Marketing Managers

• Culinary Team

• Events Team

I had the fortune of meeting with the entire PR and Marketing Management team, composed of Jennifer Lee, Charra Montenegro and Victoria Pindrik. Each member has extensive experience in hospitality, and their goal in planning this event is to build awareness and interest to expand beyond the local university to other states and even internationally.

Lee is currently in charge of the various industry and community calendars, while Pindrik is responsible for the press and social media (e.g. newspapers, Twitter, Facebook), and Montenegro is working with location radio and TV stations to advertise UNLVino. In addition, this particular management team is the liaison for Kirvin Doak Communications, and they are eager to work with Kirvin Doak, due to their expertise and guidance.

The UNLVino Management class is a semester long class that meets weekly, and is led by Dr. Jean Hertzman (BOH), and Professor Mohsen Azizsoltani (FOH). The class sessions begin with orientation to the event and class/team introductions, and lead into guest presentations

from Southern Wine and Spirits, JGS Group, Kirvin Doak Communications and the Health Department, explaining what their role is in relation to UNLVino, and finally, planning, preparing and executing UNLVino.

Currently, the class is working on implementing each team’s management plans, recruiting volunteers and donors, as well as marketing, menu planning and other logistics. Student managers are in charge of volunteer recruiting, training and monitoring, with the intent to recruit at least 400 volunteers. In exchange, volunteers gain hands-on experience and networking opportunities at a major hospitality/F&B event. This class is a great way to build practical experience in all aspects of hospitality and food and beverage.

Information about the UNLVino and purchasing options are listed below, and available at http://www.unlvino.com. Come support one of the largest F&B fundraising events put on by our very own UNLV’s Harrah Hotel College! Who knew such a grand event was the work of a class of student managers and faculty members?

Hope to see you there!

Cheers~

UNLVino 2013 Behind the Scenes

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]

UNLVino Events

• “Bubble-Licious” at The Venetian - Thursday, April 18: 7-10 p.m., Tickets $125 ($150 at the door)

• “Sake Fever” at The Mirage - Friday, April 19: 7-10 p.m., Tickets $100 ($125 at the door)

• “Grand Tasting” at Paris Las Vegas - Saturday, April 20: 7-10 p.m., Tickets $125 ($150 at the door)

• “BAR-b-q” at Cleveland Clinic Lou Ruvo Center for Brain Health - Sunday, April 21: 11 a.m.-2 p.m., Tickets $100 ($125 at the door)

• Wine Lovers “Passport” Package – Admission to all 4 Events, $350 (savings of more than $100)

Tickets are on sale at:

• http://www.unlvtickets.com/, or 702-739-FANS (3267)

• The Venetian Box Office (702-777-7776 or 800-237-7469)

• UNLV Bookstore

• Select Wine Retailers

UNLVino Management Class, Spring 2013


Catersource Convention CaterstoGrowingTrends

Of all the industry shows related to Food and Beverage that made their mark in the past month, few can compare in sheer scale and presence like the Catersource Convention. The yearly gathering brought droves of food producers, appliance manufacturers, spice mongers, chocolatiers and everything from plastic forks to fine china. The convention itself was split between the Mandalay Bay meeting halls and the Las Vegas Convention Center. The Mandalay Bay played host to the primarily design-focused side of the convention, holding seminars and displays of flower arrangements, place settings and anything a catering business would need to pull off the “look” of an event to the whims of their customer. The Las Vegas Convention Center, however, was almost all edible. Amazing food from all over the country, even a custom chocolate shop based here in Las Vegas, put out their best and brightest.

On the main demonstration stage at the Las Vegas Convention Center was Chef Rubber, crafting their magic of the confection variety, who has a line of products used in artistic cake decorating and bespoke chocolate making. Local Vegas chocolatier JinJu Chocolates was sharing their main booth with Chef Rubber, with a permanent display of the beautiful things one can make with chocolate. Shiny modern-art truffles, mock jewelry, even personalized chocolate wedding favors are all under the domain of JinJu Chocolates. Also in the world of confections, Mignardise Petit Fours, a French Canadian company that was at the Taste of Canada in last month’s issue, is becoming quite popular with their free overnight delivery. Their little petit fours, like pistachio and hazelnut cake or toffee cup, come in crush proof boxes of 90 assortments and are good for half a year in the freezer.

Even popular national brands were well represented, like Nueske’s Applewood Smoked Meats. They had their full line out, which includes more than the famous bacon you see touted on menus here in Vegas. Whole spiral ham, smoked liver sausage, even whole pheasant or boneless duck breast! Just about everything you can smoke, they have and will smoke it for you. For the meat-lovers out there, this is the Cadillac of smoked meat producers. And what better to go along with these great meats, than the classic Idaho Potato. Their booth, like their organization, was there

to educate people on the value and versatility of the humble potato. They had several recipe books on the subject, some even plucked from notable chefs around the country, using the potato in quiches, puffs, salads, with lobster, or even simply baked and seared. The potato, possibly the most profitable vegetable in the country-if not the world-has plenty to brag about.

Possibly the most useful new product for caterers that require high-volume prep is the sous-vide and vacuum-sealed meat entrees from Bonewerks Culinarte. Originally known for their world class artisanal demi-glaces made from just about everything with a bone (and even a couple things technically without!), they now also have a line of big cuts of meat, oven-seared and sous-vide to perfection, with their own line of sauces to accompany them. To name a few, they have braised pork medallions with a porcini mushroom sauce, balsamic barbecue pork shank, lamb in their own demi-glace and braised duckling leg quarters in a tart cherry sauce. Everything is just a thaw and a short pop in the oven away from table-ready and fork-tender.

In a similar vein as Bonewerks, but with an eye towards hors d’oeuvres to feed an army, there is Appetizers USA. Their catalog of heat/fry and eat little bites is massive, ranging from your standard slider or baklava to things like brie and raspberry phyllo log, lobster pot pie, caramel apple “purse” with goat cheese, mini Cuban sandwiches or duck with apricot and brandy. Appetizers USA is constantly adding new items in their ever-expanding catalog, so even the hippest catering event can be satisfied.

If the trends at Catersouce are an indicator of catering trends to come, the industry is in for a great period of growth. As it becomes more and more attractive to choose good food in a catering event, and more and more economical to run one, companies that put on those events stand to benefit, provided they can keep up with the change.

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 Juanita Aiello


UNLVinoAnnouncesThomasKeller,

MasaharuMorimoto,ElizabethBlau& Scott Sibella as 2013 Honorees

HospitalityLeaderstoReceiveDomPérignonAwardofExcellenceat39thAnnualUNLVinoThe 39th annual UNLVino will recognize four leaders in the hospitality industry with the Dom Pérignon Award of Excellence at a series of exciting tasting events, April 18 to 21. Celebrity chefs Thomas Keller and Masaharu Morimoto; acclaimed restaurateur Elizabeth Blau; and MGM Grand President & COO Scott Sibella have been selected by students of UNLV’s William F. Harrah College of Hotel Administration and Southern Wine & Spirits of Nevada to receive this prestigious award.

UNLVino’s Dom Pérignon Award of Excellence honors individuals who have distinguished themselves through inspirational leadership, character and work ethic.

Now in its 39th year, UNLVino has expanded to include four signature events: Bubble-Licious, Sake Fever, the Grand Tasting and BAR-b-q. Funds raised through UNLVino will benefit students of UNLV’s Hotel College – our future hospitality industry leaders. In addition to being Nevada’s original wine festival, UNLVino’s commitment to scholarship is a key differentiator from other culinary events in Las Vegas. This year’s theme is “Fall in Love Again,” a concept inspired by artist Romero Britto’s painting created for the event.

Thomas Keller Award-WinningCelebrityChef

Bubble-Licious at The Venetian Thurs. April 18: 7-10 p.m.

Chef Thomas Keller is renowned for his culinary skills and exceptionally high standards, having established a collection of restaurants that set a new paradigm within the hospitality industry. His accolades include consecutive “Best Chef” awards from the James Beard Foundation, “Chef of the Year” by the Culinary Institute of America (CIA) and multiple three-star ratings by the Michelin Guide. He will be recognized for his achievements at Bubble-Licious – an evening of exquisite champagnes, sparkling wines and exotic champagne cocktails under the stars – at The Venetian, home to two of Keller’s restaurants, Bouchon and Bouchon Bakery. Tickets are $125 in advance; $150 at the door.

Masaharu Morimoto AcclaimedChefandTV

PersonalitySake Fever at The Mirage

Fri. April 19: 7-10 p.m.Chef Masaharu Morimoto, known to millions as the star of Iron Chef and Iron Chef America, has garnered critical and popular acclaim for his unique presentations and seamless integration of Western and Japanese ingredients. Also a James Beard and Michelin decorated chef, Morimoto was recently inducted into the Culinary Hall of Fame for his collection of celebrated restaurants and unrivaled win-loss record on Iron Chef, which has positioned him as one of the foremost chefs today. Morimoto will be honored at Sake Fever, an elegant celebration of authentic and precisely crafted Asian beverages and cuisine, poolside at The Mirage. Tickets are $100 in advance; $125 at the door.

byKirvinDoak

2013 DOM PÉRIGNON AWARD OF EXCELLENCE HONOREES


Elizabeth Blau Celebrated Restaurateur

Grand Tasting at Paris Las Vegas Sat. April 20: 7-10 p.m.

An industry leader known for her fresh and innovative approach, Elizabeth Blau has played an integral role in Las Vegas’ transformation to the world-class culinary destination it is today. Founder and Chairman of Blau & Associates, she recently debuted her first solo venture, Honey Salt, to widespread acclaim. Blau is also a trustee at the Culinary Institute of America and sits on the UNLV Dean’s Advisory Board. She will receive the Dom Pérignon Award of Excellence at UNLVino’s 39th annual Grand Tasting at Paris Las Vegas, which will feature an array of international wines, specialty beers and spirits, complemented with cuisine by a selection of the city’s favorite restaurants and the talented students of UNLV’s Hotel College. Tickets are $125 in advance; $150 at the door.

Scott Sibella HospitalityExecutive andUNLVAlumnus

BAR-b-q at the Keep Memory Alive Events Center at Cleveland Clinic Lou Ruvo Center for Brain Health

Sun. April 21: 11 a.m.-2 p.m.A graduate of UNLV’s Hotel College, Scott Sibella is President and Chief Operating Officer of MGM Grand, overseeing all operations including “The Grand Renovation,” a massive, strategic revamp of the iconic resort. A 25-year veteran of the hospitality industry, Sibella will be honored at UNLVino’s first ever BAR-b-q at the Keep Memory Alive Events Center at Cleveland Clinic Lou Ruvo Center for Brain Health. This luxurious tasting event is all about the BAR, with a variety of high-end cuisines prepared by celebrity chefs Scott Conant, Angelo Sosa and Gustav Mauler, elevated by Southern Wine & Spirits of Nevada’s internationally recognized Master Mixologist Francesco Lafranconi’s craft-cocktail creations. Tickets are $100 in advance; $125 at the door.

This year, the 39th annual UNLVino will expand to four days of events, for wine, beer and spirit enthusiasts, April 18-21, 2013. Nevada’s original wine festival will showcase an array of international beverages and continue Southern Wine & Spirits of Nevada’s mission to raise millions of scholarship dollars for students of UNLV’s William F. Harrah College of Hotel Administration.

SOUTHERN WINE & SPIRITSLarry Ruvo Senior Managing DirectorMichael A. Severino General Marketing Events ManagerDavid King Supplier Coordinator

David Bart Executive Vice President

Shaina Graham Special Events Manager

Tim Freese Graphics Services

UNIVERSITY OF NEVADA, LAS VEGASDonald D. Snyder Dean, William F. Harrah College of Hotel AdministrationPatrick J. Moreo, Ed.D, CHA Professor and Associate Dean for Academics and Operations, William F. Harrah College of Hotel AdministrationMohsen Azizsoltani, MS, MEA, CHE UNLV Event Director, Instructor FAB 372 UNLVino Management

Jean Hertzman, Ph.D., CCE Associate Professor and Assistant Dean of Operations, Instructor FAB 372 UNLVino ManagementDavid Blake Auction and Raffle CoordinatorChef Mark Sandoval Culinary Coordinator

UNLV Student ManagersRyan Kirk BautistaDustin BellisKenneth BensonFernando CamargoAdrien CamposanoKen ChenJacqueline CrowtherFiras El NasraniSeth GallagherMichele GallowayJessica GordonJason KoontzJennifer Lee

Xilin LiuGuhong MaiDanielle MeathCharra MontenegroPaige NahangiLance PearsonVictoria PindrikMalek SadriScott ShermanJason SuCheyenne ValletteBrenda VarneyGrace Xu

To learn more about the Dom Pérignon Award of Excellence honorees and the 39th annual UNLVino’s four extravagant events, visit UNLVino.com. Tickets are on sale at UNLVTickets.com, including a $350 Wine Lover’s “Passport” Package, featuring admission to all four tastings, a savings of more than $100.

AboutUNLVinoUNLVino was cofounded in 1974 by the William F. Harrah College of Hotel Administration and Southern Wine & Spirits of Nevada, the two organizations which continue to sponsor it today. In its 38 years, UNLVino has raised millions

of dollars for the scholarship program, which has aided UNLV students who have pursued careers in the hospitality industry around the world. UNLVino is differentiated through unparalleled, hands-on student experiences at all

levels of event planning, execution and promotion, as well as the impactful funds raised each year – all testaments to the celebratory weekend’s broader purpose – scholarship.

Formoreinformation,visitUNLVino.comorcall877.413.VINO;ticketsareavailableatUNLVTickets.com.


Las Vegas Cocktail ClassicPhotos by B

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Wirtz Beverage Tombstone Cocktail Clubhouse

ACF Chefs Culinary Challenge

Photos by Ben B

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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.

Herbs Galore: Cooking up a Storm at Springs Cafe

When I think of herbs, the word delicious does not instantly come to mind. However, on a bright sunny day in February, I was able to experience a cooking class dedicated solely to herbs that ultimately changed my mind. Located at the Springs Cafe at Springs Preserve, about 45 patrons waited anxiously for the arrival of Corporate Executive Chef Patrick Simon. Simon, who has been working in the food and beverage industry for more than 25 years, was joined by fellow chefs Jon Stokes and Fred Patterson, both of whom work closely in the culinary division for Springs Preserve. The first herb-infused oil Chef Simon introduced the class to was fresh rosemary. In order to properly make the oil, you have to use a stockpot and bring the fresh rosemary to a boil. There is a 50/50 exchange of ice and water mixed together with the rosemary that allows the oil to take its shape. In order for the rosemary to become an oil, the rosemary has to be dried out, which you can do in an oven for about five minutes at 500 degrees.With 90 percent olive oil and ten percent canola oil, you blend the two oils with the rosemary at a low temperature. You then add a cheese cloth into the blender in order to take out all of the sediments in the mixture. Once this process is complete, the oil is ready for use and poured into glass bottles.With the blending process complete, the tasting portion of the class soon followed. As soon as I dipped my bread into the fresh rosemary oil, I could instantly taste the freshness of the rosemary and the true difference between homemade oil and oil bought at the markets. It was splendid and the smell was just as beautiful.

The fresh thyme oil followed, which used the same process as the rosemary. Once the process was complete, the thyme oil became my favorite. The taste was completely different and to describe it in words is actually quite difficult.One important factor to note when making fresh herb oils, is that they have a shelf life of about 12 months, but you can freeze if you choose to do so.The basil oil was the last to create and the only significant difference in making this oil from the others is that you cannot dry the basil out in the oven or completely as well. The basil oil was another hit and all I wanted after trying all the oils, was more bread and oil.Once the oil making process was over, the food making began. First up was the white bean ragout, which was definitely my favorite of all. In order to create this simple, yet magnificent dish, you have to soak the beans in cold water for 24 hours overnight.When the beans are ready for use, you can begin the recipe by adding onions, garlic, tomatoes, basil and mint into the mixture. The ragout turned out amazing and it hit every taste bud marvelously well. The wilted spinach and preserved lemon was up next and because I had never heard of preserved lemons before, I was excited. To preserve a lemon, you must take a whole lemon and wash it off completely, place it in a container, filling it to the top with water and covering it tightly to be placed in a refrigerator.Once the lemons are preserved, the cooking can begin. After you saute the spinach with shallots and garlic, you can then add the preserved lemon. The taste was really fresh and had a cooling sensation even though the dish was hot. As the class wound down, the last creation of the day soon commenced. The saying goes that you always save the best for last and there is no denying that the herb-crusted pork loin was simply the best.A food processor helps to blend all the herbs together and searing the pork loin helps to seal in all the juices and keeps the meat nice and tender. One interesting concept about creating this dish is that bacon fat was used to give the pork loin an added taste. And it was that taste that made this creation stand out from the rest. From the tenderness to the juices that poured out as you cut into the loin, this dish was perfect. If you are interested in attending a class, you can register at springspreserve.org. Classes are held every third Saturday of the month and cost anywhere from $30-$40 per class.

Photos by Kim

Trevino


By Chandra Paige

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

independent marketing and business consultant nationally. She writes

about food, nightlife, events and life stories.

American Heart AssociationMay 9th, Charity Event at Hash House a Go Go

Chef Anthony Vidal, Corporate Executive Chef of Hash House a Go Go, sat down with me at the Sahara location to talk about the event being held for American Heart Association on May 9, as well as how he became such a success. First of all, Chef Anthony is Puerto Rican and very grateful for his life. Diabetes (which he has) and heart disease run in his family and many members have passed from these diseases. As a child in New York, his father was not in the picture, raised by a single mom that had to work many hours, leaving him to fend for himself. He started cooking as a child by himself so he could eat. He quoted, “Being in the ghetto helped me with confidence.” He told me of his love for baseball, a Yankees fan, which of course is my Red Sox rivalry. But we still got along and no fighting! I had asked him if he had a mentor growing up; “Life,” was his answer.

He has three kids and they are all under 12, and are already having the same passion for cooking like their dad. He said he will never forget where he came from and appreciate what life has given him. Teaching kids to have goals is important to him. He will have high school students in a culinary program come and do a competition

with a time limit resembling Food Network Channel’s show Chopped.

As most of us know, Hash House is known for huge portions, but what most of us don’t know is there is a skinny menu for those that still want to eat the delicious food but are watching their weight. He gets most of his food from the local farmers markets, believes in using sustainable ingredients, taking classics and twisting it to a modern gourmet version.

He feels honored to be this year’s Honorary American Heart Association Chef. Most restaurants that do charity usually donate 10% or less; he is donating 25% of the profits to AHA, which is a huge and generous amount to give. Last year he raised $35,000, this year his goal is to make it $50,000 + for charities. There will be local celebrities coming to join Anthony to support this cause as well. Be sure to come hungry and thirsty as they make excellent drinks as well!

American Heart Association is holding this event to bring awareness of National Stroke month in May. As many people have mini strokes and may not even be aware of it, a major stroke is hard to recover from, or fatal. AHA is currently seeking more chefs with big hearts to get involved in the future project for Flavors of the Heart in September of 2013.

Contact Annarella Jordan of the American Heart Association if interested or have any questions.

[email protected]

702.499.7875

May 9th

Charity Event at

Hash House a Go Go

M Resort - 12300 Las Vegas Blvd. South

6pm-10pm

Dom Pérignon Rose Launch in USA Presented by Southern Wine & Spirits

Phot

os c

ourt

esy

Dom

Pér

igno

n

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, info@

jccnevada.com if you have any questions or comments.

Annual Membership FeeIndividual Membership Fee - $20

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

www.jccnevada.com [email protected]

(702) 428-0555 (We speak in English and in Japanese!)


GRA’s Comprehensive Green Products Guide

GRAGreenGuide.com

For the second year in a row, the Green Restaurant Association has

created a comprehensive green products guide (GRAGreenGuide.

com) for the New York Restaurant Show, which took place, March 3-5,

2013. With so many products claiming to be green, it is so important

for restaurants to be able to trust which products truly are better

for the environment. The green products guide was published within

the actual tradeshow book, which numbered almost 20,000. Each

product is accompanied by the environmental standard it meets and

the GreenPoints™ it will help restaurants earn towards becoming an

environmentally sustainable restaurant.

For the first time this year, The Green Restaurant

Association included an education section

within the guide that explains the environmental

benefits of the various products. Here are some

of the educational highlights from the Guide:

Over 3000 tons of plastic containers are thrown

away each year. Reduce waste by eliminating

bottled water from your menu. There are many

turnkey water filtration systems on the market

that will produce still or sparkling water in glass

bottles and you could still charge to create

revenue.

Natura, Nordaq and Vivreau are then listed as

practical solutions for restaurants to serve water

without the burden of throwing bottles away.

Postconsumer recycled material: the material

that has served its intended use instead of being

disposed of is reprocessed in a different product.

For example, 100% post consumer recycled

office paper comes in the office paper that you

might’ve recycled a few months ago.

SCA Tissues Xpressnap Café Dispenser Napkins

were featured in the guide to highlight their

role as a solution to overflowing landfills and

deforestation.

Another highlight from the show was an all star

panel that included:

• Bart Potenza, Founder Candle Café

• David Mancini, Managing Director Le

Bernardin

• Marcus Guiliano, Chef/Owner Aroma

Thyme

• Michael Obrien, Regional Director -

Foodservices Museum of Natural History

• Michael Oshman, Chief Executive Officer

and Founder Green Restaurant Association

Each restaurateur shared their experience

of greening their restaurant and the impact

of their being a Certified Green Restaurant®

on their clients and staff. One amazing quote

that came from one of the panelists was their

documentation of saving 50% of their water use.

The New York Show continues to lead the way

in providing their attendees with real, verified,

environmental solutions that participants can

take back to their restaurants to implement. The

GRAGreenGuide.com will remain online for a

couple months after the show as a public service

to the restaurant community.

By Michael Oshman

Michael Oshman is the founder and executive director of the Green

Restaurant Association (GRA), a national non-profit organization

formed in 1990 to create environmental sustainability in the

foodservice industry.

About the Green Restaurant Association

2013 marks the 23nd anniversary of the Green Restaurant Association’s (GRA) founding in 1990. The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. For two decades, the GRA has pioneered the Green Restaurant® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA is endorsed by scores of national environmental organizations such as NRDC and Environmental Defense, and esteemed trade organizations including the New York State Restaurant Association, Orange County Restaurant Association, and America Public Garden Association. The GRA is also an Energy Star partner. In 2010, Citysearch announced the GRA as their official Green Restaurant® listing partner. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post.

For more information visit www.dinegreen.com.

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.


Dos Caminos Reopens in Summerlin

Dos Caminos has opened on the west side, in the space formerly occupied by Agave. Under new ownership and management, the fabulous dishes it served in The Palazzo are back again. With an all new atmosphere, more outdoor access, and lots of bar area, you will notice the calm feeling of this new local hotspot. Featuring an outside

patio, Mexican fire-pits, lots of seating, and the warm atmosphere, this easy to get to location in the heart of Summerlin was packed every night on the opening week. Inside the restaurant is lit with lots of open lanterns and candles. Open from 4-11 during the week, and till midnight on Friday and Saturday, you must come out and try some of the solid dishes that will warm you up and fulfill that taste for true Mexicana. Manager Mauricio Rodriguez says weekend brunch will be served from 10-3, with a sunset menu from 3-4.

The enchiladas and quesadillas are large and varied in sweet and sour flavors. There is numerous street food to pick from, including street corn, mac n’ chorizo, skillet corn bread and sauteed sweet plantains. Try the roasted plantain empanadas, with cotija cheese, black

beans and chipotle aioli, or chicken chorizo nachos, sure to please with a baked creamy nacho, and spicy chicken chorizo, pinto beans, guacamole, pico de gallo and crema mexicana. With specialty cocktails like a Cosmo Del Diablo, with three chile infused svedka citron, pineapple and passion fruit, or their famous mojitos, it all goes well with the highly varied menu. Sangria pitchers can be had for $19, enough for four. There are plenty of tequilas, and a multitude of specialty drinks, so sit right down at the bar and order up. Happy hour has ½ priced appetizers, with $1 frozen margaritas and El Camino. Big enough for parties of any size up to 350. Locations in New York City, Atlantic City and Florida.

They’re back! New York based Dos Caminos has opened at its new location on Charleston Boulevard in Summerlin’s Canyon Pointe Plaza. The popular Mexican eatery is once again bringing its famed guacamole and tequila list back to Las Vegas.

Corporate Executive Chef Ivy Stark, author of Dos Caminos Mexican Street Food, oversees the menu for Las Vegas, as she does with the four locations in New York City and the outposts in Atlantic City, New Jersey and Ft. Lauderdale, Florida, while Executive Chef Reed Osterholt will be at the helm in the Las Vegas kitchen.

The Dos Caminos menu features classic Mexican staples of guacamole, empanadas and tacos, along with signature dishes including the Rib Eye Steak Alambre with applewood smoked bacon, cipollini onions, poblano chiles, arroz con crema and chimichurri sauce; or the Jumbo Sea Scallops with coconut jasmine rice, jicama, grilled pineapple and passion fruit cascabel mojo. The menu also highlights brunch offerings as Chilaquiles Verdes, baked tortilla chips casserole, sunny side-up eggs, chihuahua cheese, tomatillo salsa and even Mexican French Toast.

Of course the critically acclaimed made-to-order guacamole is a must for any dish you may enjoy. Dos Caminos locations utilize 500,000 avocados a year and serve 1000 orders daily. This mouthwatering dish is served with a trio of salsas and warm corn tortilla chips and can be ordered in the traditional style, or in versions

including Jumbo Lump Crab-Chipotle, Mango, Papaya-Habanero or with Bacon, Chicharron and Picked Jalapeno.

The cocktail menu transports us “south of the border” with imaginative margaritas and sangria as well as an expansive hand-selected tequila menu featuring the best Mexico has to offer, which can be sampled in flights or one-by-one. Specialty cocktails include seasonal organic margaritas such as the Blue Pomegranate or the Frozen Prickly Pear Margarita.

By Shelley StepanekPhotos by Scott H

arris

Dos Caminos Opens in Summerlin and Brings the Popular Mexican Destination Back to Las Vegas

By Elaine & Scott Harris

DOS CAMINO • 10820 West Charleston Blvd. Las Vegas, NV 89135 • Call for reservations at 702-462-8800.

DosCaminosisopensevendaysaweek,servingdinnerfrom4p.m.–11p.m.MondaythroughThursdayanduntilmidnightFridayandSaturday.OnSaturdayandSundaytherestaurantservesbrunchfrom10a.m.–3p.m.andasmallselectionoffavoritesonthesunsetmenufrom3p.m.–4p.m.beforedinnerbecomesavailable.

AhappyhourmenuisfeaturedatthebarSunday–Fridayfrom4p.m.–6p.m.and10p.mtoclosing.

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Samaroli’s Art of WhiskyItaly has produced some of the most famous and recognizable names in many an industry: as Ferrari is to the automotive industry and Bernini to sculpting, as Gaya to wine and Bocelli to opera so is Samaroli to Whisky.

Since 1968 Silvano S. Samaroli’s dedication, style, palate, flavor profiles, intensity, attention to detail, patience, class and precision are unsurpassed in the industry. Samaroli’s ability to detect the proper age, intimate knowledge of the exact proof and understanding of the essence of the specific spirit and what it needs to be at its best separates him from all other independent bottlers and blenders.

This Italian whisky merchant is so esteemed in Scotland that he gets first look at barrels from distilleries no other bottler gets any look at due to his unyielding determination to have the distillate reach its apex at the time of bottling. The pride and grace with which Samaroli carries himself is to be marveled at and emulated. Making the whisky speak to the ultimate consumer is not just a goal, but more of an addiction. Unwavering,

unrelenting, unyielding standards are what make Samaroli’s bottlings the most sought after in the world.

Silvano Samaroli is now 70 years old and recently sold the business to a group headed by his heir apparent and de facto apprentice Antonio Bleve. Just as Silvano fastidiously went through all the steps in his process, he now teaches Antonio the methods and standards so his unique work will carry on. I recently met with Antonio and tasted through about a dozen of the most remarkable spirits to every touch my lips. To listen to Antonio as the clear extension of Samaroli harkened me back to Plato passing the torch to Aristotle. That turned out fairly well now didn’t it? This passing of the torch feels seamless and bodes well for the future of the Samaroli brand and more importantly for consumers of the Samaroli Whiskies!

Thankfully, these whiskies will again be available in Nevada shortly. These are great products and greatness costs money. Expect to pay for the least expensive Samaroli Whisky about $50 a dram and a few hundred for a bottle. All the Samaroli line is exclusive and never mass produced. These are collectable from day one of their release. Currently the only extant bottles are at The Whisky Attic. My sources tell me Southern Wine and Spirits will be bringing them back in shortly. When they do, buy them immediately, for both you and your customers will never forget this Spirit of Spirits.

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.


The Spirit of Spirits!

International Pizza Expo

Photos by Juanita Aiello &

Bill B

okelmann


UNLV Student Chefs Test Their Recipes in Preparation for UNLVino

It’s springtime in Las Vegas but it sure feels like summer already. And adding more to the heat is the revved up preparation for the 39th Annual UNLVino to be held April 18-21. The four-day event will be held in four locations and the UNLVino Management student chefs began recipe testing on March 14 at the Boyd Dining Room. The event is presented in cooperation with Southern Wine and Spirits and Boar’s Head Premium Deli Meat and Cheeses who also sponsors the main event in April.

Several stations were set up for different food groups. One station contained cheese variety and combination with crudité, deli meats and fruits. The appetizer station had Marinated Grilled Vegetables, Asparagus with Prosciutto, Olive Tapenade, Crostinis, Caprese Skewers and Tomato Basil Bruschetta.

The shellfish/seafood station contained the Shrimp Cocktail, Crab Salad in lettuce cups, Ceviche (spoon shooters) made by Epicurean Society’s Adrien Camposano and Smoked Salmon Canapé. Adrien also made the savory hot Beef Satays on cucumber salads at the Asian Station that were a bit too spicy for some, but just perfect for me. The majority suggested that he go easy on the siracha sauce for the main event.

Michelle Galloway, another Epicurean fellow, prepared Pulled Pork Sliders and Crab Cakes with chipotle remoulade for the slider station. She was also responsible for that succulent Bang Bang Shrimp at the Asian station. The other student chefs completed this station with their Potstickers, Egg Rolls and Calamari Salad.

The sandwich station was dominated by Boar’s Head Sandwiches, Chipotle Chicken

and Havarti Sub, Baked 3 Pepper Colby Jack and Olive Balls, The Supreme Hoagie, Pepper Seasoned Roast Beef Pinwheels, Chicken, Leek and Roasted Pepper Pizza and Salami and Artichoke Flatbreads.

Our club president Lance Pearson prepared several delectable dishes for sampling. There was the Southwestern Tuna Tartare Cup, Pork Belly BLT, Southwestern Shrimp and Wine Lover’s Canape.

In the mix were Stuffed Mushrooms with Salami and Stuffed Mushrooms with Bacon, Torte Pick, Greek Salad Pick, Ham and Cheese Pick, Watermelon Bite and Grinder Bite rounding out the tested recipes. Chef Jean Hertzman confirmed that the majority of the dishes tested today will be served at the event. UNLVino will also have a Mediterranean station, but those recipes had been sampled the Saturday before at the Cultural Diversity class. The testing was successful to point out some minor adjustments to the menu and the recipes in terms of taste and presentation. This will ensure that everything they serve at the event will be a hit.

We all helped ourselves to the sumptuous dishes as Southern Wine and Spirits gave a presentation where we sampled four types of wine from their fine collection, with a crash course on each one of them. They presented us with JUSTIN Vineyards 2009 Cabernet Sauvignon, Jean-Luc Colombo 2010, Forman Chardonnay Napa 2009 and Isabel 2011 Sauvignon Blanc. All went well with the appropriate pairing. At the end of the presentation, they gave away bottle openers and a bottle of each wine presented to those who did well in the Q & A portion of the presentation.

By Lisa Podaca

A foodie at heart but a newbie in F & B, Lisa is currently

reinventing herself to succeed in the hospitality industry. She is

on the fast-track second degree program at UNLV majoring in

Hospitality Administration after her architecture career was brought

down by the recent recession. She’s not one to wait around for things to

happen. She makes them happen!

Photos by Lisa Podaca

EpicureanCorner

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A fairly accurate assessment of current restaurant and catering operations today do not have accurate recipes costs. Recipe costs are the foundation of much more strategic functions such as the menu engineering process and theoretical benchmarking. The recipe is the base for many other aspects of the business, and is all too often something not given enough attention. Too often recipes generally are written in cookbook terms and not manufacturing terms. There are several concepts to assist in obtaining accurate costs.The first is to understand what it means to treat recipes like manufacturers. The basic rule states that anytime a product or production item changes form, no matter how simple it may seem, the costs should be accounted for. As an example, let’s take fresh basil. When purchasing fresh basil from your local produce company, it comes packaged usually by the pound. The basil is still on its stems when it is received by the restaurant. In order to make the basil usable, all the basil leaves need to be picked off. If we paid $7.50 a pound and did not account for the loss properly, we would have used the incorrect cost $0.469 an ounce on our recipes. The reality is that not everything is useable. In the example we used, it was determined that only 11 ounces were useable resulting in a new cost of $0.682 per ounce. In addition to accounting for proper yields, the second piece of recipe costing is taking a recipe written by a culinary professional and converting it to proper weights and measures. As an example, many recipes will call out for a spoodle, tablespoon or teaspoon of an ingredient. Utilizing these utensils ensures portion control and proper execution. However, for recipe costing, we

need to account for the associated weights. For example, a one ounce spoodle of feta cheese is not going to be an ounce for costing.Up to this point we have discussed only ingredient costs and their change in the process. We have not mentioned as of yet the two other factors of cost: labor and overhead. Many industries have been in the practice of costing out their products to include prime and total cost. Why is it then the restaurant industry doesn’t indentify these costs? It becomes an incredible tool once we have added these two cost components to the recipe cost. With this information we are now able to determine make-buy decisions with accuracy and to engineer our pricing to drive proper profitability. A time motion study is what is required to determine proper labor and overhead costs. With time motion studies we are able to determine a proper labor standard in time to produce the recipe. Multiple tests should be conducted with

the personnel that are actually responsible to execute the recipes. Once the time standard has been established we can then multiply that against both a labor rate and overhead rate per hour to come up with our total costs. Labor rates should include more than just the base rate, but also all the other benefits and fringes that are paid to employ and retain that employee. Examples include unemployment insurance, payroll taxes, health insurance, and 401(k) contributions. Overhead rates are determined through the budgeting process (pre-determined) where all the other expenses, other than direct ingredients, direct labor and fringes, are then taken in account against the total amount of prep production hours to develop an hourly rate. With this, now we can assign proper costs to labor and overhead which is typically the missing component that most operators do not have. Labor rates are typically by market and overhead rates need to be specific by store location. Accurate recipe costs become the base of many other things such as menu engineering, obtaining theoretical costs and commodity price impacts. Without determining accurate costs, the operation cannot possibly plan properly for success. A good combination of passion and emotion for art combined with the numbers of business. Although pursuing a higher level of accuracy may take some initial work and investment of time, it is energy and money well spent in the end. It will surely assist in improving the profitability of the restaurant operation.

IncreasingtheAccuracy ofRecipeCosting

By Mark Kelnhofer, MBA

Mark Kelnhofer is the President and CEO of Return On Ingredients

LLC and has over 20 years in management accounting experience

including ten years in restaurant industry. He is an international

speaker on recipe costing and menu engineering. He can be

reached at (614) 558-2239 and [email protected].

ACF Chefs Las Vegas - March Meeting Hosted by the Gold Coast

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Sam Adams Beer Dinner Hosted by Lagasse’s Stadium’s Executive Chef Scott Pajak

Bob’s Beer! Sierra Nevada’s 25th Anniversary Double Pale Ale Release Party at Aces & Ales

Nightclub & Bar Convention & TradeshowPhotos by B

ill Bokelm

ann & Juanita A

ielloPhotos by Juanita A

ielloPhotos by Juanita A

iello

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

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

LAS VEG

AS,

NVPU

RV

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“GREAT STUFF”

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

•CustompackedHerbsandSpices•CustomSpiceBlends•Privatelabeling

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

Online Retail Store: www.cookinginlasvegas.com

Coming Soon

THE SPICE OUTLETretail store


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

ACF Chefs Las Vegas page 15 Annual Golf Tournament www.acfchefslasvegas.org 702-434-9000 ext. 1

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

Big Dog’s Brewing Company page 24 www.bigdogsbrews.com 702-368-3715

BJ’s Restaurant & Brewhouse page 8 www.bjsrestaurants.com 702-851-8050

Designated Drivers, Inc. page 6 Las Vegas www.designateddriversinc.com 702-456-7433(RIDE)

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

JCCNV page 21 www.jccnevada.com 702-428-0555

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

Lee’s Beer & page 5 Tequila Experience leesliquorlv.com 702-451-0100

Rock n Roll Wines page 31 www.rockandrollwine.com 702-240-3066

Stem Locks page 27 www.stemlocks.com

Three Square page 18 www.threesquare.org 702-644-3663

UNLVino page 32 www.unlivino.com 877-413-8466

EventsAPRILApril 6 Wine Walk Lake Las Vegas www.winewalklv.com April 12-15 ACF Western Regional Convention Idaho acfchefs.org/Content/NavigationMenu2/Events/Regional/Western/default.htm April 13 Peace-Love & Hoppy-Ness Beer Fest Big Dog’s Brewery N Rancho www.bigdogsbrews.comApril 18 UNLVino Bubble-Licious Lou Ruvo Center www.unlvino.com April 19 UNLVino Sake Fever The Mirage Pools www.unlvino.com April 20 UNLVino Grand Tasting Bally’s www.unlvino.com April 20 Chefs For Kids Caesars Palace www.acfchefslasvegas.org April 21 UNLVino BAR-BQ Cleaveland Clinic Lou Rivo Center www.unlvino.com

April 27 Wine Walk Town Square www.winewalklv.com April 27 3rd Annual Great Vegas Festival of Beer Sunset Park http://greatvegasbeer.com/April 27 Wine Spectator’s Grand Tour Mirage winespectator.com/micro/show/id/grandtour-introApril 28-30 WSWA Orlando, FL www.wswa.org April 29 2nd Annual Island Sushi & Hawaiian Grill Golf Tournment Badlands & Silverstone Country Clubs CONTACT: Terence Fong [email protected] April 29-May 1 Travel Trade Show The Venetian www.lvtravelshow.comApril 30 ACF Chefs Las Vegas-April Dinner/Meeting SW Gas Corp. Outdoor Living Center www.acfchefslasvegas.orgTo see more events, visit www.lvfnb.com/calendar.htm

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

April 2013 Edition

Documents

Transcript of April 2013 Edition