June 2012

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

June 2012

CONTENTS

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13

25

Page 4Hot Off the Grill!

Page 5Gordon Ramsay Steak

Vegas Uncork’d Clambake

Page 6HR Insights

Page 8 Chef Joel Robuchon

Page 9 What’s Brewing?

Page 10 Food for Thought

Page 11 New Restaurants Spin Classic Tastes

San Gennaro Feast

Page 12 Brett’s Vegas View

Page 13Bacio by Carla Pellegrino

NRA Show - Chicago

Page 14 Ask Dr. Sake

Slice of Vegas

Page 15The Spirit of Spirits!

Industry Nights

Page 16 Epicurean Affair

Carlos’n Charlie’s

Page 17 Chef Bruce Knapik

Page 18 Ozark River Portable Sinks

Page 20 What’s Cooking?

Page 21 Educating Our Professionals

Page 22Niigata Sake Festival

Page 25Taste of the Nation

Page 26Greenest Food Court

Page 28Wine Talk

Page 29Special ACF Chefs Golf Tournament Section

4 F&B Associations

Page 35Advertiser Index

Events

FEATURESCover OZARK RIVER SELF-CONTAINED PORTABLE SINKS are

spreading like wildfire, to borrow the term, and there is good reason why. Take a look with us to see how this company has grown over the past few years to manufacture one of America’s best made products serving the Food & Beverage Industry. This very important piece of equipment is one that no catering department or off-premise foodservice company should be without. Plus, the Health Department will love you for it!

Full story on page 18

22 THE NIIGATA SAKE FESTIVAL is one festival not to be missed in Japan if you enjoy great sake and Japanese food. We take you through a tour of the largest sake region of Japan and let you know why sake from Niigata is one of the finest in the world. We hope you will join us on our next tour to Japan and the Niigata Sake Festival in 2013. And, look for the sake tour coming to the US in the not too distant future. Cheers!...I mean, KAMPAI!

29 ACF CHEFS OF LAS VEGAS 15TH ANNUAL CHEFS GOLF TOURNAMENT sponsored by the Associate Advisory Board and hosted at Silverstone Golf Club was recently held to the joy of all the chefs who attended. Of course, chefs always golf for free and Big Dog’s Brewing Company supplied their brews on tap all day, and tastes of all sorts of food was at the tee-boxes throughout the entire course. It was a beautiful day!

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

ContributorBeth Ellyn Rosenthal

ContributorKim Trevino

ContributorPatrick Sullivan

ContributorPam Bokelmann

ContributorChandra Paige

Spirits EditorAdam Carmer

ContributorCharlotte Maher

ContributorsLucille Thaler &

Tony Zanoff

Pre-Press TechnicianBrandon Yan

ContributorChef Jet

ContributorJuanita Fryer

ContributorJackie Brett

ContributorShelley Stepanek

ContributorLes Kincaid

ContributorsScott & Elaine Harris

Contributor Ryan “Hollywood”

Wieczorek

Bob BarnesEditorial [email protected]

Juanita AielloCreative [email protected]

June 2012

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

HOT OFF THE GRILL!

CONTRIBUTING STAFF

ContributorLinda Bernstein

ContributorMichael Oshman

ContributorAlice Swift

ContributorBen Brown

ContributorKellan Bartosch

Contributing Photographer

Bill Bokelmann


Rose Powell-Carver


Matt Carter

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

Las Vegas, NV 89146www.lvfnb.com

The Las Vegas Food & Beverage Professional

@lvfnb

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

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

SHARE OUR STRENTH’S 20thANNUAL TASTE OF THE NATION was hosted once again by the

Palms Casino Resort at Rain Nightclub and Poolside, to the delight of Las Vegas epicureans. As a “Taste”

committee member, we thank all the chefs and all the people who make this the success it is every year. Here

Chef Carla Pellegrino and her sister, Chef Alessandra Madeira from Bratalian Neapolitan Cantina,

enjoy the event’s “after-party.”

THE LAS VEGAS EPICUREAN AFFAIR, sponsored by NV Restaurant Association, is a great event and

among the top event pleasers with the Food & Beverage Industry. Hosted by The Venetian/Palazzo and held at the beautiful Palazzo Pools, it was a total sell-out and

supports Las Vegas students in the hospitality industry. We caught up with one of Las Vegas’s favorite talented and creative chefs, Sammy “D,” owner of First Food &

Bar at The Palazzo. As if Sammy wasn’t busy enough with his “Farm to Strip” specials, he recently opened a

restaurant in Australia. Go Sammy Go!

OUR FAVORITE “SWEETHEART CHEF” CARLA PELLEGRINO recently celebrated the 1-year

anniversary of her restaurant, Bacio by Carla Pellegrino at the Tropicana Resort. Of course, LVF&B Pro was

there as always to support her, along with our Editor-in-Chief, Mike Fryer, Contributor Chandra Paige and

Creative Director Juanita Aiello. We wish her many years of continued success!


Gordon Ramsay Entertains Media at His New SteakhouseBy Bob Barnes

Vegas Uncork’d Surfside Beach Clambake Brings the Beach to the Las Vegas StripBy Elaine and Scott Harris

Photos by Elaine &

Scott Harris

Photos by Rose Pow

ell-Carver

Members of the media were treated to a sneak peek of the spanking new Gordon Ramsay Steak at Paris Las Vegas on the afternoon of the restaurant’s grand opening. The double digit Michelin Star chef/TV personality was there in the flesh to demonstrate two of his signature dishes and to do a Q & A.

Ramsay was quite himself, simultaneously charming, bold and brash. Not bashful about letting loose a few F-bombs, he was nonetheless a delight to listen to as he exuded passion for his new restaurant and his break out into the Vegas culinary scene.

Located in the former space of Les Artistes Steakhouse, the décor of

Gordon Ramsay Steak is a stunning architectural representation of the Chunnel station in London, symbolic of crossing over from France to England. An enormous Union Jack flag is emblazoned on the ceiling and is joined just below by a red neon sculpture depicting the blur of Ramsay’s hand movements when making his trademark Beef Wellington. The expansive kitchen is open to view, which will provide a dinner show of the chefs crafting their creations.

The afternoon began with a fashion show of sorts. Hostesses, servers and chefs were paraded out to show off their attire, all modeling with poise and grace. Servers were smartly dressed in uniform of black pants, blue shirt with white collar and red tie. Also introduced were Chef de Cuisine Kevin Hee and Corporate Executive US Chef Andi Van Willigan.

Ramsay took the stage and demonstrated step by step the construction of both his Caesar Salad and Beef Wellington. The salad utilized quail egg with a liquid center and crisp chopped anchovy. The preparation of his Beef Wellington is an involved process with several

steps. The dish uses filet mignon and a pastry wrap including mushrooms and Serrano ham.

Ramsay proudly showed off a trolley that is brought round to each diner’s table, displaying the various cuts of meat served at the restaurant. He informed us that the steaks are dry aged for 28 days in a Himalayan salt room.

Ramsay spoke of the daunting task of joining the ranks of his mentors and Vegas neighbors Guy Savoy and Joël Robuchon, and hinted at how Las Vegas has become a culinary destination that he has long wanted to be a part of. This endeavor marks his first ever steakhouse in America. As for why a steakhouse, in typical Ramsay candor he said, “Why steak? I didn’t want to come here and put my balls on the line with fine dining.”

Ramsay has a home in L.A. and promises to be here at least twice a month. It appears frequent visits to Vegas will be warranted. A well-founded rumor has leaked that he will be opening his second Vegas eatery, a gastro-pub, which will eventually take over the Bradley Ogden space at Caesars Palace.

Mandalay Bay Resort’s beach was the backdrop for a clambake with celebrity chefs. With waves crashing on shore and live classic California beach music on stage, guests could easily forget they were only yards from the famed Las Vegas Strip.

Mouthwatering dishes served personally by celebrity Chefs Charlie Palmer, Rick Moonen, Mary Sue Milliken, Susan Feniger and Mike Minor showed off their signature cuisine under a perfect starlit sky. Just like a classic clambake, new friends were made at the communal tables as guests dined on culinary masterpieces of these celebrity chefs and sipped on delicious cocktails and wine.

Vegas Uncork’d by Bon Appetit offers guests a wide variety of events and venues where guests can meet their favorite celebrity chefs and sample their dishes. Mark your calendar now for Vegas Uncork’d 2013 and attend this event. You will not be disappointed.


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: It is Supposed to be “Guest” not “Pest” - Today’s Service Experience

Do you believe what the service experience has become today? Share some ways that you feel business has cut their own throats when it comes to the guest experience. Share your opinion or a situation. (Send to [email protected])

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

By LindaWestcott-Bernstein

HUMAN RESOURCES INSIGHTS

Having Fun at Work!

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

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

Email [email protected] for more information.

I like to have a good time at work! Everyone does. Wouldn’t it be great if we looked forward to coming to work each day? Doesn’t it make sense that if we enjoy our work we’d do better at it? If our employees had a good time at work, it stands to reason that our customers would also have a good time. And when they have fun, they return to have more fun, and often tell others about it too. It makes sense to me, and possibly just might make good business sense as well. And yet, as managers and supervisors, we work diligently to keep fun out of the workplace. We place too many roadblocks in the way of an enjoyable time for everyone. We can’t see that it is our resistance to change that has drained all of the life out of our people? We preach incessantly to our staff to “be friendly” and “smile” and out of the other side of our mouths come criticisms and scolding for every little thing, reprimanding repeatedly for the same offense, and never trusting that our employee got it the first time. We frown and grouch at them when we are having a bad day instead of recognizing that this negativity sucks all the life and fun out of everyone. So, what do I mean by “having fun at work?” I am not talking about behaving in a distracted and dysfunctional manner characterized by unproductive behaviors. And I don’t mean unsafe or careless practices either. Fun at work means “enjoying what you do, and showing it!” One guy that you’ve heard about that truly understood the importance of fun at work is Herb Kelleher of Southwest Airlines. “Celebrations are to be part of a typical day at work,” says Kelleher. “I want flying to be a helluva lot of fun!” In an excerpt from their book: The Art of Business: In the Footsteps of Giants by Raymond T. Yeh with Stephanie H. Yeh, comes the following quotation… “My first interview with Herb Kelleher actually lasted three and a half hours. During that time,

Kelleher laughed, sometimes loudly. The most amazing thing to me was that he was totally focused on me during the whole time. When it was time for me to catch my flight back to Austin, he took me to the airport personally. On our way out, he waved to every person, calling them by first name and hugging many along the way. Then, at the main entrance of the Love Field Airport, we sat in the car for a few more minutes while Herb talked about his hobby in astrophysics. As I got to know him, I became mesmerized by his dynamic personality, exceptional intelligence, integrity, and compassion.”

Well, if you haven’t experienced a Southwest flight where the attendants sing over the intercom or play a quick game of chance with the passengers heading to Las Vegas, then you are missing the essence of fun at Southwest Airlines. It seems clear to me that they have truly embraced the spirit of fun because they have a sharp and clearly compassionate leader who believes in its value.

I have always felt that the key to a good time at work includes a few basic concepts, as follows: 1) do work that you enjoy, 2) share your passion with others, 3) find the humor in things, 4) treat others with respect, 5) have compassion, and 6) do not take yourself too seriously. If you truly want to experience better results in your customer service efforts and your employee’s outlook, then you need to incorporate fun into your actions and workplace every day. It doesn’t hurt to insert a proclamation of “fun” in your mission statement either. Whatever you do to incorporate “fun” into your life and workplace, make sure that it isn’t an empty promise or effort. Anything fun is worth doing when it brings out the best in you and your people.

Quotation source: http://www.businessknowhow.com Book Excerpt: The Art of Business - Herb Kelleher: Making A Difference While Having Fun

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

of The Cuisineist.

Scott Harris, sommelier, President of Vino

Las Vegas LLC and a staff journalist for The

Cuisineist.

Email:[email protected]

Website:http://CUISINEIST.com

By Elaine & Scott Harris

Iconic Chef Joel Robuchon Speaks About the Past and Future and Gives Advice to Aspiring Chefs at his

3-Star Michelin Restaurant at the MGM Grand in Las Vegas

It is not too often when one can experience a 3-star Michelin Restaurant. In 2011 only 93 restaurants in the world were awarded three stars. One of them is in the culinary Mecca city of Las Vegas at the MGM Grand Resort, Joël Robuchon, winner of Michelin’s Three-Star, Forbes Five-Star, AAA Five Diamond and Wine Spectator’s Grand Award. Joël Robuchon was named France’s Chef of the Century by the esteemed Gault Millau restaurant guide. He has accumulated a total of 26 Michelin Guide stars, the most of any chef in the world. To have the opportunity to sit with this iconic chef was an honor beyond description. Walking into the palatial, elegant and simply beautiful restaurant would get anyone’s heart beat up. Taking a seat on the luxurious trademark purple couch was just the prelude of an experience of a lifetime. The door opened and there he was, the Chef of the Century, the Mt. Everest of the Culinary World for literally the last century, Chef Joël Robuchon. This very classy, humble and gracious legend took his place on the couch with Bonjour! and a welcoming smile.

After spending some time in conversation with an iconic man like Joël Robuchon one cannot just be impressed with the Chef who has won all of the accolades, but with the man, Mr. Robuchon. He is confident, classy, warm, friendly and inviting. The next time you visit Las Vegas and want an experience that you will never forget, Joël Robuchon at the MGM Grand would be an excellent choice. Your experience will be warm and inviting with world class dishes and unmatched serviced inspired by Mr. Robuchon himself.

Mr. Robuchon, you have been noted as the “Chef of the Century.” What does that mean to you personally?

I appreciate the accolades and the distinction that comes with that, but it also drives me to justify the honor in the future. I must question myself everyday and inspire myself to work harder.

You went into retirement and then came out to open new restaurants of the highest caliber in the world. What made you reconsider retirement when you could have relaxed and enjoyed life?

Cooking is like a drug and I just couldn’t leave a big part of my life. I had people that have worked for me over 20 years and they wanted to open restaurants of their own, but they could not get funding from the bank because they had no reputation or recognition. They reached out to me for help. It was because of this the L’Atelier concept was born. It is a convivial way to dine and this is what people are looking for today, a fun, exciting, relaxing experience with great cuisine. For my whole career I was alone and all of the stress of the

restaurant fell on me. Now I have six chefs that help and support me. It is not so stressful when six people are all working together.

What do you look for in a restaurant when you visit it for the first time? That is an excellent question. The first thing I look for is the ambiance. Is it warm? Is it welcoming? Is it convivial? Is it comfortable? I also look at the service. Does it make you feel good? Is the service friendly and kind? At this point it is not that important if the fork is on the correct side of the plate. The quality of the food of course is very important, but not as important as service.

What is your vision of the newest culinary trends like Molecular Gastronomy, and what traditions should we hold onto?Molecular Gastronomy is over and it should be. Doctor studies have shown that some of the additives can be bad for you. It did bring us positive things like the techniques that are used. You are what you eat and you must eat healthy. Recently I was invited by Larry Ruvo in Las Vegas to visit with doctors at the Brain Injury

Center. They have shown that good food and a change in diet can help people with brain injuries improve greatly. I do my own part in using good ingredients like fruit juices and fresh rosemary. We reduced the fat we used in our dishes 20 years ago by 75% today. It’s about using good ingredients, making simple food and less blending.

In closing, what advice would you give a student in culinary school or someone who wants to study to become a chef?Cooking is a job of passion. If you don’t have passion you will not be successful. Passion comes from love of people. When I see one of my cooks making something that is improper I ask them would you cook like that if it was for your family? They say of course not. I tell them that the first key is to cook for your guests like you would for family and show that you care for them. The second key is you must respect what you cook. When you cook you take a life like fish and meat. You must respect the food and make the best dish you can. To cook and be successful, you must have a love of people and respect the food.


By Bob Barnes

Bob Barnes is a native Las Vegan,

editorial director of The Las Vegas

Food & Beverage Professional,

regional correspondent for

Celebrator Beer News and covers

the LV restaurant scene for Gayot.

com. He welcomes your inquiries.

Email: [email protected]

what’s BREWING?

The 3rd Annual Stone Domination at Aces & Ales proved to be a chance to try some rare offerings, some of which had never before been experienced in Las Vegas. More than 50 vintages from the Stone brewery were poured, including some bourbon barrel-aged creations---the 12th Anniversary Bitter Chocolate Oatmeal Stout, 2008 Imperial Russian Stout and Oaked Arrogant Bastard; collaboration projects such as the Bruery/Elysian/Stone La Citrueille Celeste de Citracado; and the chance to do some vertical tasting with 2009-2012 versions of Old Guardian Barley Wine. In addition to special tastings such as this, there’s always a bevy of rare and worthy brews on tap or in bottles. If you show up on a Tuesday night you can take advantage of the ‘Tuesday Night Tastings,’ which offers six-four ounce pours of your choice and Chef David’s featured appetizer for $20.

Freakin’ Frog Owner Adam Carmer recently hosted the Nevada launch of Stevens Point. The brewery from Wisconsin has been in operation since 1857, is the 2nd oldest American owned brewery, 40th largest in the US and is now available in 21 states, with Nevada being the first in the West. The expansion to the Vegas market makes sense, with so many Midwest transplants living here. Director of Sales Bryan Wygert said, “We make consistent session beers that are true to style, and with the crazy hot weather it works well here.” The portfolio includes a wide range of styles, including Cascade Pale Ale, Belgian White, Drop Dead Blonde Ale, Burly Brown Ale, Amber Classic, Special Lager and Black Ale. Specialty versions in its Whole Hog series include Six Hop IPA, Raspberry Saison, Pumpkin Ale, Barley Wine and Russian Imperial Stout. Look for the distinctive tap handles, featuring a goateed gentleman with a pointed head named Nicholas, fashioned after the likeness of a brewmaster from the 1890s.

The Henderson BJ’s Restaurant & Brewhouse had a nearly sold out turnout with more than 80 participants for its recent Pyramid Brewing Co. beer dinner. BJ’s GM Kris Kent welcomed us and described each dish we would be enjoying; on hand to talk about the beer was Southern Wine & Spirits “Beer Specialist” Joseph Klinge, who educated us about the history of the brewery and the beers being served. Pyramid

was launched in 1984 and recently merged with North American Breweries, now the largest independently owned brewery in the US.

Our warm up beer was Pyramid Curve Ball, a Kolsch-style that Joseph informed us is a hybrid of an ale and a lager. Brewed with an ale yeast, it’s fermented at a cold lager temperature and is a refreshing beer that goes well with our summer temps.

Our first course was Spinach Stuffed Mushrooms with artichoke hearts, garlic, rosemary and Parmesan, paired with Pyramid Pale Ale, the first beer ever brewed under the Pyramid Family of ales. Brewed with Cascade hops, it’s styled in the tradition of English pale ales, with 38 IBUs.

GABF gold medal-winning Pyramid Hefeweizen was matched with BJ’s Summer Salad, a new menu item with watermelon, feta and an orange citrus dressing that is priced at a mere $2.95. The Hefeweizen is Pyramid’s flagship beer and best seller and is considered by many to be the standard for the American Wheat style. Made with 60% wheat and 40% barley, it pairs well with salads and fruit, of which this course had both.

Grilled Mahi-Mahi Tacos with a spicy Santa Fe dressing served with the Pyramid Outburst Imperial IPA resulted in spicy meeting spicy. This double 8.5% double IPA is emboldened with plenty of spice, compliments of four hops added during brewing and two more added during fermentation.

The Palate Cleanser course at these dinners should be renamed Bonus Beer, as they tend to be big flavorful brews. In this case it was BJ’s HopStorm IPA, which BJ’s Manager Joe Warren described as a well balanced American IPA with floral notes and not as bitter as some beers of this style. It’s made with six hop varieties and is now available year-round.

BJ’s Jeremiah Red, a 7.5% Irish-style strong ale was bold enough to stand up to the Black & Bleu Burger. This pairing balanced the maltiness of the red ale with the robust flavors of the beef and bleu cheese.

The finale was Apple Burst Berry Crumble joined with another GABF gold medal-winner, the Pyramid Apricot Ale. Its fresh apricot flavor mixed in with the apples, blueberries, blackberries and strawberries in the crumble. An added bonus was the sauce on top, made from a reduction of BJ’s Berry Burst Cider.

As usual, the price for this feast was only $30. BJ’s next beer dinner will be an Oktoberfest-themed dinner with an array of Bavarian-style beers and will take place in September. Contact your favorite BJ’s location for the date.

As always, great beer happens in Vegas! Phot

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By Les Kincaid

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

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

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

[email protected]

www.facebook.com/leskincaid

www.twitter.com/leskincaid

FOOD FOR THOUGHT

Summer Wines Are Refreshing

Wines Du Jour with Les Kincaid ~El Segundo Sol~

Summer is the time to enjoy light, refreshing and crisp wines while soaking in the Vegas sunshine and enjoying BBQ and light dinners out on the patio. Summer wines are usually those that work well chilled and can be mixed into fruit juices or with other ingredients without losing their original flavor and character.

White or Rose wines are summer classics. Choose white wines that are medium-bodied and clean, so that it doesn’t overwhelm the light summer dinners you will have. Old-world whites, especially from California, Germany or France, will always work well; grape varietals for summer include Pinot Gris, Chardonnay, Sauvignon Blanc and Riesling. Also, bubblies like a nice Prosecco and, of course, Champagne also fall into this category.

Pinot Grigio (or Pinot Gris) is a light Italian wine that has citrus and floral notes. Oregon Pinot Gris works well when chilled and has wonderful pear and melon notes and tastes a little like honey. Italian Pinot Grigios are crisp and when chilled, help to cut down the heat of summer. Add lemon and lime slices, and three parts wine to one part

sparkling water to make a wine spritzer that complements most seafood and salad dishes well. You can get expensive Pinot Gris like a 2007 Ermacorra Venezia ($15) or a less expensive alternative, Barefoot Pinot Grigio ($6).

Chardonnays are a summer classic and would work well with chicken and fish dishes while Sauvignon Blancs work particularly well with spicy dishes. French Chardonnays are lighter than their American counterpart: a good inexpensive pick is the 2007 Domaine Olivier Bourgogne Chardonnay ($20). German Rieslings from the Alsace regions are well known for their sweetness and are delightful paired with desserts or spicy Thai-inspired dishes like grilled prawns or curried chicken salad. Prosecco and Champagne work well when mixed with fruit juices like orange, apple or pineapple. Add strawberries and mint and two parts orange juice to two parts Prosecco for a refreshing summer aperitif. Or simply add two ounces Campari in an iced glass with Prosecco.

Rose wines are a perennial European summer favorite, particularly in France and Italy where it

is a lunch time staple. New roses from California (Pinot Noir) are less expensive than the European ones, but are delightful when paired with cheeses, salmon and appetizers. A good choice is the 2007 Bonterra Rose from Mendocino County, California ($14). Get a few bottles of this and serve with canapés and herbed goat cheese on crackers for your summer party.

During the summer, steak will most likely be on the menu during barbecues and grilling sessions. You don’t have to settle for a light white or rose just because it’s summer. There are plenty of light and medium bodied red wines that compliment steak or red meat very well. Bordeaux wines from France, Chiantis from Italy, Californian Merlots and Oregon Pinot Noirs are all good picks for a side of steak and any other meat-inspired dishes.

The choices for summer wines are endless; your retail wine store associate should be more than pleased to help you pick up some good refreshing wines that reflect the beauty of the season.

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Special guests: Secretary of Tourism Juan Tintos, Mr. Hugo Torres (President of the Baja Image Committee, the owner of the Rosarito Beach Hotel, and the former Mayor of Rosarito Beach in Baja California), Felizardo Palacios (Marketing Director for Baja California Secretary of Tourism), Danielle Griffin (Tequila sommelier) and Enrique Ramos (Importer of El Caudillo tequila).


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.

New Restaurants Spin Classic Tastes With New Style Across the Valley

San Gennaro Feast Brings Italian ‘Fair’ to Las Vegas

Las Vegas, like essentially every other city, enterprise or modern concept, is always changing. And in a destination where dining is an evolving glamour, new concepts matriculate along the Strip and around town to meet palates curious for new experience. The past few months have unveiled a myriad of new restaurants, where time will reveal the mark they will make on Las Vegas’s eating culture.

The most talked-about opening in 2012 so far is certainly Gordon Ramsay Steak. Arguably the most famous chef in the world, Ramsay’s clout spoke for itself when names like Hubert Keller [Fleur], Michel Richard [Central] and Guy Savoy [Guy Savoy] were present for the Paris steakhouse’s debut. So far Ramsay has been living up to the tremendous expectations placed upon him, recognizing every dish that comes out of that kitchen as a make-or-break to his reputation.

For an interesting clash of culture [another feature that makes Las Vegas so special],

Carlos‘n Charlie’s has opened just down the road at the Flamingo. Run by the same folks as Señor Frog’s, which also recently opened at Treasure Island, this classic spring break spot hosts a staff who ran the show in Cancun, Mexico. Eye-catching bar tricks and a casual [Americanized] south-of-the-border menu is highlighted by festive ambiance: a spacious outdoor balcony overlooking the gardens, complete with misters and heaters for all parts of the year. Debauchery awaits here.

Also on the casual side is Slice of Vegas in the Mandalay Bay. Fittingly situated with Burger Bar and Hussong’s Cantina, Slice serves an array of exotic pizzas on slightly-thicker-than-New-York crust, from the ‘10-Meat’ to ‘Il Mangino,’ with prosciutto and arugula salad piled high in the center. You’ll find all the classic orders here, and the menu also features pastas, salads, paninis, eclectic desserts such as chocolate [pizza] dough balls and a list of signature cocktails.

For a local touch, check out some new Japanese fusion at 28-GO, which popped up right across from UNLV on Maryland Parkway. Slim and chic, this modern eatery bumps house music and serves an eclectic menu of tapas, salads, twisted breakfast [curry chicken-stuffed waffles] and some of the best Ramen outside Chinatown. Hovering around 8 bucks an entrée, this place is gathering a growing dinner crowd.

Anyone who considers themselves a true ‘Vegas Local’ must experience Oscar’s Beef, Booze, and Broads at the Plaza downtown. Quality cuts and seafood, fun side selections and one of the better Caesar salads out there. The experience is completed with live music and, truly, broads who schmooze from table to table. Old time tradition returns to the city with prices to make you think inflation hasn’t existed in decades.

More spots include Mizumi, serving Japanese, sushi, and teppanyaki at the Wynn, and Mr. B’s café on Paradise, cooking up classic Italian with fine wine pairings. Franchises new to Las Vegas are Kabuki, delivering a Japanese touch to Town Square and Tivoli Village, and Fogo de Chao, adding famed Brazilian Flare to restaurant row on Flamingo. Also among the many recent developments in Tivoli Village is Bottles & Burgers, an upscale burger bar with exotic milkshakes and wine pairings featured by owner Double Helix.

Fare from around the world, chefs from around the world. Cancun’s raging spring break scene and a man with a mouth dirtier than South Park’s entire first season are this culinary capital’s newest building blocks. The difference among the bills at some of these places is a full decimal place. New additions like these celebrate Las Vegas’s diversity, and add that many more reasons why the dining empire continues to pioneer culture on and off the Strip.

The San Gennaro Feast, held from May 9-13, celebrated its 33rd year of bringing Italian culture to the valley. A county fair of sorts set up outside the Rio All-Suite Hotel and Casino, the Feast invited musical favorites, city officials and thousands of guests to enjoy festive food, drink and entertainment.

“This is my life, this is what I was taught and this is what I will always thrive in,” said owner Anthony Palmisano, who has been running the Feast since its inception in 1980. He entered the Italian festival business at just 11 years old, starting a cultural food and game stand in Miami. He’s come a long way since then, as the San Gennaro Feast has evolved from its standard Italian tradition to incorporate family fun in a street fair-style setting.

So who is San Gennaro? To summarize the historical synopsis, he was Bishop of Benevato, Italy in 305 A.D. who proved his loyalty to Christianity despite imprisonment and torture during Diocletian’s religious persecution. He even survived when guards threw him into a furnace as an execution attempt. San Gennaro was eventually beheaded, to which a Naples woman bottled a sample of his blood in two vials, which can still be seen today. Legend has it that the blood froths and bubbles twice a year: the first Sunday of May, the feast of the transfer of the saint’s relics, and September 19, the anniversary of San Gennaro’s execution, also known as ‘The Miracle of the Blood.’

Not exactly the most uplifting story, but the miracle in Italy carries over to Las Vegas as a festival for groups of all ages [and religions]

to partake. The San Gennaro Feast features casual Italian fare in classics like pasta and pizza, as well as specialties such as shrimp scampi, scungilli salad, and zeppoli. And in true carnival fashion comes ‘fair’ food as well: Philly cheesesteak, make-your-own snowcones, and fried…everything.

Accompanying these eclectic tastes was a lineup of entertainers. Comedian Louie ‘Grand Marshall Luigi’ Anderson, Rick Faugno of the Jersey Boys and the Best Little Whorehouse in Texas were just a few of the dozens of performers to take the festival’s main stage. Novelty booths, carnival rides and games made for lasting entertainment from open to close, and perhaps a way to commemorate San Gennaro with a giant stuffed angry bird or Rastafarian banana.

The past few months have unveiled a myriad of new restaurants, where time will reveal the mark they will make on Las Vegas’s

eating culture.


Dining AnD BAR nEWSDrink & Drag staffed by drag queens is open

downtown at neonopolis above the Heart Attack grill. The 22,000-square-foot venue features 12 bowling lanes, billiards, interactive gaming chairs, air hockey, table-top board games and jewel-encrusted chandeliers. This August, Chef Masa Takayama will

introduce his first teppan concept highlighting fine Japanese grilling. Tetsu at ARiA replaces Shaboo and will have barMASA with four blackjack-style tables and two big communal teppan grill tables. Ranch House Kitchen serving breakfast,

lunch and dinner is a new 14,000-square-foot, country western-themed restaurant and bar at Town Square with an outside patio, line dancing, mechanical bull riding and karaoke.Commonwealth will be a new two-story,

6,000-square-foot cocktail bar and social house opening this summer on East Fremont Street. The East Coast-style pub will have a speakeasy-style bar, indoor and patio space, a 2,000-square-foot rooftop area and nightly entertainment. The OnE group will open a sports-themed

restaurant and lounge by year’s end called “Heraea” (ha-ray-uh) at the Palms where garduño’s is now. Strip-side PBR Rock Bar & grill has a new

Rock Bar at the front entrance featuring floor-to-ceiling bookcases, bar and dance platforms and a DJ.

Noted pastry chef and author of “it’s A Sweet Life,” Megan Romano has opened Chocolate & Spice Bakery in Summerlin.

The new multi-sensory Bagatelle Beach & nightclub is opening at the new Tropicana. Señor Frog’s Restaurant Bar & Clothesline

is open at Treasure island with 22,000 square feet of dining space, five bars, and a large outdoor patio.Tropical Smoothie Café opened its first Strip

store adjacent to Planet Hollywood and stores inside Stratosphere and Excalibur are set to open late summer.Pete’s Dueling Piano Bar, the sing-along bar

in Town Square, has closed.

CLiPS AnD TiDBiTSThe M Resort is the first U.S. gaming venue

in the United States to debut Double Action Roulette™, a new roulette game with a second complete number ring rotating in the opposite direction to the main ring. The Venetian and The Palazzo will celebrate

Carnevale, June 4 to Sept. 9, and feature classic Italian festivities, including entertainment, art, music and wine throughout both resorts. Each night at 8 p.m. is an electric light Carnevale Festival Parade followed by four five-minute 3-D shows at the Venetian’s iconic clock tower.The famous 53-year old “Welcome to

Fabulous Las Vegas” sign is so popular that Clark County will add 20 more parking spaces for a total of 30.

The Sin City Speedway is a new 2,000-seat facility at Sunset and Las Vegas Boulevard. Miracle Mile Shops at Planet Hollywood

will add Chicago gourmet popcorn legend garrett Popcorn in September; blow-dry bar Dollheads in June; and in November, gRATiAE

with organic skin care products. Already open is Jamba by Jamba Juice. ULTRA Diamonds will launch a new concept Scamp & Scoundrel in early 2013. Hot Rod City housing a variety of automotive

businesses at 5115 Dean Martin Drive is open and has The Dezer Collection with many famous film and TV vehicles.

EnTERTAinMEnT SCEnE“Surf The Musical,” a nostalgic sight and

sound journey with The Beach Boys rock ꞌn’ roll hits will open at Planet Hollywood this summer.

“American idol” winner Taylor Hicks will have an eight-week run in The indigo Lounge at Bally’s beginning June 26. Magician Stefan Vanel from Paris France,

who had a seven-year run in “Crazy Horse” at the MgM grand, has opened at the Harmon Theatre. Aretha Franklin will headline The Colosseum

at Caesars Palace on Sunday, July 15. Big Elvis has moved his popular free show

from Bill’s gamblin’ Hall & Saloon to the Piano Bar at Harrah’s, weekdays at 3, 5 and 6:30 p.m. Comedy magician nathan Burton, who

gained fame on “The Entertainer” on E! and “America’s got Talent” on NBC, has a two-year extension at the Flamingo.The Jacksons are embarking on a concert

tour, their first since 1984. Jackie, Jermaine, Marlon and Tito Jackson will perform at the Cannery on Friday, July 20.

Brett’sBY


BACIO’S STAR CONTINUES TO SHINE!

Bacio by Carla Pellegrino, that quaint Italian restaurant in the Tropicana, has continued to shine since Chef Carla Pellegrino opened with her own personal flair and expertise. Born in Brazil and raised in Italy, she adds sophistication to the Tropicana. Her one year anniversary party brought out the who’s who of VIP’s and media to compliment and support this great addition to Las Vegas cuisine.

Bacio uses only the freshest ingredients in their salads, pastas and pizzas. They do everything with simplicity to have the flavors shine through. Famous for their Shrimp Scampi, Pasta Fagioli and Fried Mozzarella, this is a great spot to have dinner out. Whether coming from Dancing With the Stars, or the Mob Attraction, it is easy to get to. Carla is opening a sister restaurant on 5th Avenue in San Diego in October.

Open 7 days, 5-10:30 p.m. Call 800-462-8767

for reservations. http://www.troplv.com/

dining/bacio.

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Sake is an alcohol beverage made from rice. It is occasionally called rice wine and named exclusively for the one made in the traditional Japanese manner. Sake has been almost the only alcohol beverage for centuries in Japan. Even today, the term “sake” represents all alcohol beverages in Japanese language, which proves its implication but often confuses. Japanese must specify “Japanese Sake” for true “Sake” from rice. Sake has been uniquely made and consumed in Japanese culture for so long, which may cause some misinterpretation when it comes to the West.

Sake gains popularity with Japanese cuisine as sushi becomes trendy, now almost regular in our eating. Sake is a natural companion with sushi and other Japanese cuisine like beer with pizza, red wine with meat or white wine with seafood. Today west meets east, west eats sushi and west drinks sake. Same as the other way around, east eats burgers and east drinks beer-wine-spirits. We are now in a diversifying, fusing world. However, we are still not easy to comprehend things crossing cultural and language boundaries. We would enjoy more sake if we got a clearer view of sake in its cultural, technological, enjoyment and business aspects.

In a very early era of our history, humans learned the existence of alcohol. It might have been first with fruits fermented by wild yeast. Man was so delighted to warm the body from inside and to raise spirits, comforting himself in a harsh environment without knowing much of its nature. He got indulged, desired to consume more, more often, and looked for it. In due course of food preservation to secure food supply, humans found the way to produce alcohol. Fruits or honey produced alcohol in wine or mead, respectively, under certain conditions, particularly after liquid holding containers were discovered, such as shells of animal or plant origins, or an animal stomach or fired earthen bowels.

Grains then followed fruits or honey. Grain cultivation made food supply stable, which enabled a population explosion and brain creativity. Humans became smart enough to produce alcohol from grains. Grains contain no sugars to be ready for alcohol formation like grapes for wine. Grains contain starch, which is a sugar complex in long, occasional branched chains. Starch molecules must first be broken down to sugar for alcohol. Humans learned the use of enzymes called amylases in germinated barley (malt) for beer or saliva for primitive chewed alcohol beverages. For

making alcohol from rice, fungal enzymes (Koji) were readily available in sub-tropical, monsoon climate areas like Japan. Practically any starch must be preliminarily hydrated by steaming or cooking prior to the enzyme functioning, though. Sugar will then be readily available for alcohol fermentation. By the way, Koji is not only for sake, but also common for making miso (a soybean paste condiment) or soy sauce in such areas. Starch break down and alcohol fermentation takes place uniquely, simultaneously in a single tank, while these two processes occur separately in beer brewing.

Alcohol is an outcome of a biological process called yeast fermentation. Alcohol is formed only under un-aerobic conditions where the least oxygen is available. Only H2O and carbon dioxide are formed under aerobic conditions, which is seen in bread raising. Humans utilize such a process that a tiny creature, yeast, generates energy for its existence and preservation of own species. Humans divert fermentation to food preservation such as wine from grape, beer from barley, cheese from milk or pickles from vegetables. Likewise sake is a form of rice preservation through fermentation.

Look for the next part of the series “Ask Doctor Sake” coming in the next issue of LVFnB Pro…

ASK DOCTOR SAKE…

Sake: Yesterday, Today and Tomorrow

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.

Slice of Vegas Opens at Mandalay Place

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The spirit of spirits is to try new product, evaluate it and spread the word to colleagues, customers and friends. Within the last month Las Vegas received its first shipment of German Whisky and I am pleased to spread the word.

As a matter of context, most whisky in the world falls into 1 of 4 categories, directly or by emulating the style, for easy understanding of both the professional and the lay person. Category one is the blended easy drinking style of the Canadian distillers. Category two is the triple distilled, smooth mouth-feel and pronounced vanilla flavor and nose of Irish Whiskey. Category three is the heavy charred new white oak barrels, sweet and deep flavors of American Whiskey. Category four is the most famous of all, Scotch. Scotch is known for its malty characteristics and/or peat and smoke aromas and flavors.

The German Whisky being evaluated here is most reminiscent of…none of the aforementioned categories. There are two main reasons for this differentiation: first, it is mostly fruit forward with a minor wood influence other than the color, and second, it is actually distilled from German Beer. This is a rare occurrence in the whisky world and normally falls under the title of experimental. These whiskies are anything but experimental.

The Edelster Aventinus Whisky is the first of these products to appear in the city. Those familiar with the brewery Schneider and Sons most likely have tasted the Aventinus product. The profile of this beer is a rich prototypical doppelbock with a noticeable sweetness. The brewery has allowed this exceptional beer to be distilled directly into an 80 proof whisky by the Schraml Distillery and Meadery [founded in 1817] that is then aged and finished in Chardonnay barrels. The deep flavors of strawberry, banana and passion fruit are combined with the nuances of clove, black pepper and a touch of herbs like basil. The banana and clove are directly from the wheated doppelbock that was distilled, while the tropical fruits and herbs are more related to the barrel influence. The mouth-feel adds a touch of vanilla from the barrel that makes it smooth, but the fresh tropical fruit appears to stick to the palate…very cool. Solid and inspiring by itself, it’s a stunner to introduce to your people.

Enjoy your next Dram,

Adam

The Whisky Attic

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!This was the interaction I observed just the other day at a bar.A customer walks into a bar… and a delicious

thing happened.

Customer asks the bartender: “Anything new?”

Bartender replies: “Some new German Whiskies!”

Customer replies: “What did you say?”

Bartender replies: “German Whisky.”

Customer inquires: “Is there such a thing?”

Bartender proudly states: “Oh yeah!”

Blue Martini Town Square Mon-Sun

Blush Wynn Tuesday

Crown Rio Monday

Chateau Paris Tuesday

Drai’s Bill’s Sunday

Eve Crystals (CityCenter) Wednesday

Foundation Room Mandalay Bay Monday

gallery Planet Hollywood Wednesday

ghost Bar Palms Wednesday

Haze Aria Thursday

Jet Mirage Monday

Krave Miracle Mile Sunday

Lavo Palazzo Tuesday

LAX Luxor Wednesday

Marquee Cosmopolitan Monday

Moon Palms Tuesday

Pure Caesars Tuesday

Rain Palms Friday

Revolver Santa Fe Station Thursday

Rok New York, New York Wednesday

STKCosmopolitanMonday

Surrender Encore Beach Club Wednesday

The Bank Bellagio Sunday

Tryst Wynn Thursday

Tao Venetian Thursday

Vanity Hard Rock Sunday

XS Encore Monday

Does your bar or restaurant have

industry specials? Have them listed here!

[email protected]

INDUSTRY NIGHTS


Carlos’n Charlie’s Opens at the Flamingo

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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.

Executive Chef Bruce Knapik Takes Las Vegas’ Culinary World by Storm

We met at the Japanese restaurant Shizen, secluded from the guests and gamblers of the newly combined JW Marriott Las Vegas Resort and Spa and Rampart Casino. Tucked ever so quietly inside the empty restaurant, I came to understand and realize what it truly takes to be a chef.

Executive Chef Bruce Knapik has been at the JW Marriott since 2006 and hails from the beautiful country of Canada, where he was born and raised.

At the tender age of 15, Knapik began his love affair with cooking and focused on his dream, while his friends focused on other jobs that paid significantly more than what he was making.

“I really liked going to work and it didn’t matter what time of day I was scheduled or how long I had to work,” said Knapik. “I just really, really liked it. It wasn’t that much about the food at that point, it was more about the energy of the kitchens.”

He graduated from the Southern Alberta Institute of Technology culinary school in 1984 and travelled the countryside experiencing different jobs in the cooking industry.

Working mostly in western Canada throughout his stay, Knapik started his career as a prep cook in Victoria at a large hotel. From there he went on to work in the providences of Whistler and lastly in Vancouver, where he helped to open up a new hotel before relocating to Las Vegas.

During his stay in Canada however, Chef Knapik dabbled in the competition side of cooking and travelled the world competing in a variety of different cuisine competitions.

Knapik went on to become captain of the regional team in North America and became captain of the national team for two years as well. He participated in culinary shows throughout the world and spent most of his international time in Europe and Asia.

“I went to two Olympics, six or eight world food festivals and many national shows, for about 11 years,” said Knapik. “Sometimes we did four or five shows a year, sometimes we did two; it just depended on how much planning there was.”

When he moved to Las Vegas in 2006 to open the newly re-branded JW Marriott, he was finally ready for a move. Although he enjoyed his job in Vancouver, he knew that moving to the desert city would bring challenges he was ready for.

“I wanted to experience the multi-outlets of Las Vegas,” said Knapik, “in terms of volume, fast pace, and the exploding culinary scene at the time.”

For Knapik, living in Las Vegas has been a wonderful experience and great career move. He spends his free time away from the kitchen doing activities such as playing hockey, squash, golf and returning home to Canada to visit his children and ski, which he does every year.

It is easy to see when he speaks that Chef Knapik’s adoration for his job is unlike any other. For him, going to work every day is something he looks forward to, something he enjoys, and something he never puts down. Although his job is not always easy and challenges still arise, there is one quality that sets Knapik apart from the rest, patience.

“I really like the adrenaline,” said Knapik. “I don’t mind the hours and I don’t look at the clock at work. It’s not hard for me to get up in the morning and it’s been that way from the first day I walked into the kitchen. You are winning in life, if you like what you’re doing.”

After our interview was over I was able to sample a few dishes from different restaurants inside the JW Marriott. The first dishes I sampled hailed from the J.C. Wooloughan Authentic Irish Pub and were the Corned Beef Sandwich and the Sheppard’s Pie (both $10.95). Both dishes were a first for me, so much to my delight I loved everything about them. Both dishes were unique and delicious and provided a feel of Ireland that was definitely present.

Next up were the Fish Tacos and Crispy Buffalo Chicken Salad (both $14), from the Waterside Grille restaurant by the pool. The fish tacos contained battered cod wrapped in flour tortillas and were incredibly fresh and tasty. The salad, which was topped with blue cheese crumbles, tomatoes and cucumbers, was fresh as well and is a perfect dish to try during the hot summer.

From the Japanese restaurant Shizen, I sampled the Caterpillar Roll (freshwater eel), Dragon Roll (crab mix) and the Spider Roll (soft shell crab), all of which were perfection in their own right.

Visiting the JW Marriott’s superb restaurants is a must and Chef Knapik is the epitome of what hard work, patience and true love of work, are all about.


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.


Terry Lynch oversees not one restaurant, but three. As Executive Chef of Mon Ami Gabi, El Segundo Sol and Stripburger, he leads his team of chefs, teaches and trains new staff and shares his expertise with the public, teaching a monthly cooking class. Classically trained at Le Cordon Bleu in Paris and its sister school, The Sabine de Mirbeck Ecole de Cuisine Franciase, in England, Lynch is a highly respected chef, consultant and restaurateur who managed his own restaurant consulting firm for over a decade, successfully overseeing the launching of more than 20 start-ups and openings.

Can you tell us about your background, and what led you to this career path?

Half of my family is French, and I grew up traveling and being around good food. I began the serious portion of my restaurant career as a sommelier, and the chef in the kitchen knew that I could do the job, and do it better. I convinced the owner to let me try it one night-I passed my audition and got the job as chef. From there I went on to study at the original Le Cordon Bleu in Paris and after holding executive chef positions at various restaurants, I went on to manage my own consulting firm. In 2007 I was contacted by Lettuce Entertain You to ask if I’d be interested in working with Rich Melman. I jumped at the chance! Rich is the best in the business and allows chefs to be creative, so I accepted his offer to come to Las Vegas as executive chef of Mon Ami Gabi at the Paris. I was also named executive chef partner of Stripburger and El Segundo Sol at the Fashion Show Mall.

How would you describe your three restaurants, Mon Ami Gabi, El Segundo Sol and Stripburger?

Mon Ami reminds me of cafes and bistros that I would eat at in Paris. When I began, the restaurant wasn’t open for breakfast. Sitting on the patio reminded me of mornings in Paris and it’s perfect for people watching. Now we are open for breakfast, lunch and dinner and

do between 2,000 and 3,000 covers a day. I also have an immense respect for Mexican culture and food, and was heavily involved in developing the concept for El Segundo Sol-I wanted it to feel as if you walked off the beach in Mexico into a rockin’ little joint that served killer tacos and great margaritas! At Stripburger, we wanted to serve an awesome burger-something simple yet epic. We use a bun that’s perfectly toasted, ripe tomatoes and freshly ground meat that’s seasoned and cooked perfectly. Also, Stripburger has a beautiful patio area overlooking the Strip that wasn’t being used. It’s now hugely successful. The best food is simple and done well, and that applies to burgers.

What is your philosophy and approach to cooking?

Simple food done well is the key, using the best seasonal ingredients. Also, I consider the guest as my boss. One can order something that’s not specifically on the menu, and in most cases, we can satisfy requests. Mexican cooking and French cooking have totally different approaches. The French slice and dice everything perfectly, but in Mexican cuisine whole ingredients are used, which adds depth and soul.

What about the ingredients you use?

I grew up cooking for the seasons, and our menus are very seasonal. We introduce new

menu items at all three restaurants every week. For the past 10 months I’ve developed a network of farmers from all over the state and region. I use organic produce whenever possible and purchase fresh produce from local farmers every week. I constantly visit the local farmers markets to get new contacts.

What is your main role as executive chef?

My major duty is to train and develop a strong chef team at each restaurant and keep them growing. In addition to food development, I give my chefs reading assignments and pop quizzes periodically. When I train new chefs I work on the line and demonstrate techniques. I have some loyal employees that have followed me to different restaurants over the past 12 years.

What is your impression of the Las Vegas dining scene?

There are truly some dynamite restaurants in this town. San Francisco is so proud of their restaurants, but Las Vegas kicks their butt in so many different genres. We have so many great Japanese restaurants here, and Hawaii is the only place in the States I’ve had better sushi than in Las Vegas.

What do you do for fun when you’re not working in your restaurants?

I have a penchant for travel, and visit both Mexico and France every year. I work out, go to the gym and have been a serious biker. I ride in France and have done century rides. I’m currently training to ride in Cambodia this October. My other passion is music. I play six different instruments (piano, mandolin, guitar, bass, harmonica and banjo) and use to play in jazz, blues and rock bands. I collect old 78’s, CD’s and have 1,000s of records. My wife has commented that there’s not a day that goes by that music doesn’t arrive in the mail!

WHAT’S COOKING?

A Chat With Mon Ami Gabi/ El Segundo Sol/Stripburger Executive Chef Partner Terry Lynch


Educating Our Professionals

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.

The International Culinary School at The Art Institute of Las Vegas

Chef Philip Pinkney, the Academic Director of the Culinary Arts at the International Culinary School at The Art Institute of Las Vegas was gracious enough to take time out of his busy schedule to give me a grand tour of the school and answer a few questions. I noticed immediately when walking in that they take the education of their students very seriously and passionately. It is all about them excelling in what they do. The Art Institute of Las Vegas offers associates and bachelors degree programs in design, media arts, fashion and culinary. Depending on the degree, the time frame is two to four years of education.

As I was escorted to the college’s second floor, I immediately noticed all along the walls beautiful pictures of food, people and autographed books of famous chefs. Chef Philip walked me through the entire second floor, explaining how each classroom and lab is used. There is an actual working restaurant, an a la carte kitchen, open to the public for lunch Tuesday-Thursday. Kitchens consist of a baking/pastry, a large garde manger kitchen and a foundation kitchen. There are four very large walk-in refrigerators, which Chef Philip explained are used to separate the types of

foods in each one in order to keep aromas from mixing with others and altering the flavors of the foods.

Cameras are in all the kitchens and labs, to have demos and also for the Internet. Students are able to see what is going on in each area. I had asked if any students have graduated and have come back to work as instructors, and he said it has happened. The Career Services Department at the college works with students to help them find part-time jobs while they are in school and also assists students with resume building, networking and interviewing to prepare them to find entry level positions in their chosen fields once they graduate. During school, the future chefs do internships in actual restaurants all over the city to get real experience and training in the busy setting.

The Art Institute of Las Vegas is part of the Education Management Corporation, and there are more than 45 Art Institute schools throughout North America. The students always have many computer labs they can go to, to do research and work. The Art Institute definitely shows they truly care about their students and helps them in any way they can to excel in whatever field they want to get into.

They must learn fundamental ways of cooking, then go on to learning Asian cuisine, nutrition and pastry.

Graduates have gone on to work at many restaurants in Las Vegas, such as Fleur by Hubert Keller, Cut by Wolfgang Puck, Robuchon by Joel Robuchon, several of Mandalay Bay’s restaurants, MonteLago at Lake Las Vegas and many other restaurants in the greater Las Vegas area. The Art Institute gets involved in the community with Chefs for Kids, because it is important for them to give back to the community for good causes. I would say their formula is working, and the students are in expert hands when they decide to enroll and be part of the Art Institute.

The international Culinary School at The Art institute

of Las Vegas2350 Corporate Cir.

Henderson, nV 89074

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Niigata Sake FestivalNiigata sake, nurtured by people and nature in Niigata, is the crystal of the continuing pursuit for ideal sake and the superb environment for sake brewing. Niigata sake is characterized by a superb, “clean - smooth - g racious” taste and pleasant drinking, and is admired by many sake lovers. Niigata sake can be created only when conditions such as climate, rice quality, water quality and brewing technology satisfactorily meet certain criteria.

ENVIRONMENT:The Climate in Niigata, Perfect for Sake Brewing

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

RICE:Rice Grown in Fertile Fields

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

WATER:Clean Water from the Ground

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

PEOPLE & SKILL:Harmonized Craftsmanship and Technology

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

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

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


KITIHEI SAITO SHINITI KONDO SHUNJI ODAIRA

For information on the 2013 Niigata

Sake Festival, please contact Mike Fryer.

[email protected]

Officials Of The Niigata Sake Brewers Association Welcome You To Niigata


Share Our Strength’s Taste of the Nation Las VegasPh

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The Greenest Food Court in the Country

About the Green Restaurant Association

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

For more information visit www.dinegreen.com.

Boston University’s Union Court at the GSU Becomes a 3 Star Certified Green Restaurant®More food courts and school cafeterias are becoming Certified Green Restaurants® than ever before. Colleges across the country have engaged in healthy competition to green their dining services, and Boston University leads front and center in this initiative. BU’s sustainability team understands the importance of offering environmentally sustainable dining options on campus, and their efforts have earned the university’s Union Court the title of “The Greenest Food Court in the Country.”

Union Court at the GSU recently exceeded the Green Restaurant Association’s (GRA) rigorous 3 Star Certified Green Restaurant® standards by earning over 209 GreenPoints™ in various environmental categories, including energy, water, waste, disposables, chemicals, food and building materials. In fact, Union Court has acquired more GreenPoints™ than any other restaurant in the state of Massachusetts and more GreenPoints™ than any other food court in the country.

Boston University’s green efforts could not be more relevant, as students are paying closer attention to the environmental progress of their schools. Research by the Princeton Review shows that 66% of college applicants and parents “would find information about a college’s dedication to the environment useful in their college selection process.” The team at Boston University has demonstrated their dedication to the environment by taking 84 environmental steps, both large and small, to reach their green goals.

Conserving energy has been a major focus of BU’s initiatives. During a 2010 remodel, the GSU building was updated from oil to natural gas. Additionally, an energy management system was put in place, and the buildings have been stocked with energy efficient equipment and compact fluorescent light bulbs. These energy-related changes not only help the environment, but also cut the university’s overall costs.

Minimizing waste has also been a priority of BU’s sustainability team. A full-scale recycling and composting program has been implemented to eliminate nearly 100% of the food court’s waste. Reusable dishes are encouraged for eat-in diners, and as an added bonus, students are offered rewards

for providing their own containers. The majority of take-out materials have been replaced with environmentally sustainable alternatives, and recycling/composting bins have been distributed throughout the GSU building to help diners appropriately discard of any disposables. With help from participating students and faculty, Union Court has become a Near-Zero Waste Restaurant™, a wonderful accomplishment that is attainable by virtually any restaurant or university dining service.

BU’s efforts don’t stop at energy and waste; the food court has also considered the environmental impact of their use of water, chemicals and food. GreenPoints™ were earned for using low-flow faucets and pre-rinse nozzles, less toxic cleaning products and zero VOC paints. In addition, Union Court offers local and vegetarian dining options, which place less strain on the environment. These seemingly small efforts add up to huge results, proving that every step taken makes a great difference.

Boston University, an inspiration to college dining services across the country, has proven that food courts can go green in an efficient and rewarding manner. By becoming a Certified Green Restaurant®, Boston University has given their students something to write home about.

For more details on the steps that Union Court took to become a Certified Green Restaurant®, please visit: http://dinegreen.com/cus tomer s/featured.asp?ID=REST11458

Union Court’s Top Green Steps: 1. Near-Zero Waste

2. Styrofoam Free

3. Energy Efficient Equipment

4. Energy Efficient Lighting

5. Low-Flow Faucets and Pre-Rinse Nozzles

6. Green Cleaning Products

7. Zero VOC Paints and Coatings

8. Local and Vegetarian Dining Options

9. Reusable Dishes

10. Recycled & Compostable Disposables

By Charlotte Maher

Charlotte Maher is the Communications Associate for the

Green Restaurant Association, a national non-profit that has

been helping restaurants become environmentally sustainable since

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

Green Restaurant AssociationTM

Since 1990

Thinking of Going Green?

a non-profit organization

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

www.dinegreen.com

Take a strategic approach.


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

Mionetto’s Iconic Vertical Wine TastingOld Homestead Steakhouse, Caesars Palace, Las Vegas

Of all the great wine tasting experiences to have, vertical tastings are great because you are able to compare and contrast the different styles and impacts that climate, weather, terroir, winemaking, etc., can have on a resulting product.

I was able to taste through the portfolio of MW Imports, a division of Mionetto USA. According to the literature provided at the event, Mionetto began in 1997, and has since grown to be a major importer of best-selling Prosecco brands in the U.S. The MW Imports division carries some of the premium and most prestigious wine estates in the world. Mionetto strives to bring an “enriching wine experience to consumers across the United States,” and is undoubtedly shown by their generosity in sharing such exclusive limited wines with industry professionals. Tasting a vertical series would have already been a treat; little did I know that there was actually three vertical tastings going as far back as 1964! In addition, each of the wine estates was represented by the proprietors, which added to this rare treat!

The event began with a presentation and introduction of the event from Bon Appétit’s wine editor, David Lynch, and then the tasting was off to a strong start. The location was the Old Homestead Steakhouse at Caesars Palace, a beautiful steakhouse restaurant. Each of the three estates was set up at different stations, which poured some of their current vintages of wines, and ended with verticals of their finest wines. The fourth station in the center was the sparkling wine station from Mionetto, with winemaker Alessio Del Savio pouring a Prosecco Superiore from Valdobbiadene,

the ‘MO’ Cuvee Rosé, and the ‘Il’ Spr!z, comprised of a frizzante sparkling wine with natural sweet orange and herb flavors. I began with the Mionetto ‘MO’ Prosecco Superiore Valdobbiadene D.O.C.G. to cleanse my palate, before progressing on to the verticals, listed below:

• Andrea Felluga, Livio Felluga, Terre Alte Limited Vintage Selections: 2009, 2007, 2006, 1999, 1997

I began with the Livio Felluga Terre Alte vertical tastings. Terre Alte means high land/ground in Italian, and is a blend of Friulano, Pinot Bianco, and Sauvignon grapes. The 2009 vintage had loads of minerality, stone, with a savory character, balanced by nutty flavors. There was even a salty salinity to this wine. Yet, when I tasted the 2007, it was the oaky character and vegetal notes that stood out to me. My favorite from this tasting was the 2006 vintage, due to the fact that this was the main vintage with lots of aromatic honeyed jasmine, gardenia, even white peach and a crisp acid. The 1997 was also very unique because it had a distinct fennel aroma that is not commonly present in wines.

• Laura Bianchi, from Castello di Monsanto, pouring Chianti Classico Riserva ‘Il Poggio,’ Limited Vintage Selections: 2006, 1995, 1982, 1977, 1964

This vertical tasting had the widest range of over 40 years, from as recent as 2006 and as far back as 1964. Due to the Sangiovese varietal’s classic nature, the earlier vintages had smooth and dusty but firm tannins, with lots of red fruit, baking spices and a good balance of acid. The 1982 vintage was my favorite for this wine estate, with

the addition of ripe strawberries and very smooth tannins.

• Bea Contini Bonacossi, from Capezzana, pouring Villa di Capezzana, Limited Vintage Selections: 2006, 2001, 1996, 1981, 1974

Last but not least, I tasted the Villa di Capezzana vertical, which was a Sangiovese Cabernet blend. The tough tannins from both varietals were very apparent, even from the 6-year-old vintage (2006). The 2001 vintage, however, was very likeable due to the prominence of spices and balance of acid. What drew me to this wine was the musty barnyard aromas, almost bordering on distinct ‘brett’ aromas. As I progressed to the older vintages, the aromas began to evolve, with more clove and earth dominance in the 1996, and then to a strawberry balsamic candy characteristic in the 1981. Another winner for me was the oldest vintage in this series, the 1974. Due to my biased preference for unique wines, this wine had lots of character due to its gamey, meaty fullness, as well as clove and anis. For a wine that has been in bottle for almost four decades, the tannins were still fairly high, with the acid to match. I could only imagine how this wine would have tasted paired with bruschetta or angel hair pasta with basil and diced tomatoes!

What a treat it was to be able to attend this iconic event. Not only did I taste over one hundred years of aged wine, I was able to have personalized winemaking notes from each of the prestigious wine estates’ winemakers. I only hope and wish that you will one day have the same fortune of tasting these amazing wines. Keep an eye out for them!

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]


The 15th Annual ACF Chefs Las Vegas Golf TournamentSpecial Edition

a s s o c i a t e s


THE 15TH ANNUAL ACF CHEFS OF LAS VEGAS GOLF TOURNAMENTPh

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THE 15TH ANNUAL ACF CHEFS OF LAS VEGAS GOLF TOURNAMENT

Serving the restaurant and foodservice industry with top quality

fresh and frozen seafood.

Santa Monica Seafood offers the most innovative approach to Responsible Sourcing, Food Safety and Customer Service. Learn more about our efforts at

www.SantaMonicaSeafood.com

Facebook.com/SMSeafood Twitter.com/SMSeafood

HERE’S TO A GREAT DAY ON THE GREENS!HERE’S TO A GREAT DAY ON THE GREENS!HERE’S TO A GREAT DAY ON THE GREENS!

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

LVHA www.lvhospitality.org

guild of Sommeliers www.guildsomm.com

national Concierge Association nevada www.nationalconcierge.com/nevada

Meeting & Events Las Vegas www.meetingsandeventslasvegas.com

Las Vegas Hospitality Association www.lvhospitality.org

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

Destination Services Association

www.dsa-lasvegas.com

green Restaurant Association

www.dinegreen.com

iFSEA

www.ifsea.com

nevada Hotel and Lodging Association

http://www.nvhotels.com

United States Bartenders’ guild

http://www.usbg.org

nevada Restaurant Association

www.nvrestaurants.com

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

Quality Products Available.

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

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

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

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

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CUSTOM BLENDED HERBS & SPICES MADE LOCALLY IN LAS VEGAS

www.dsa-lasvegas.comDSA consists of outstanding Las Vegas tourism professionals. The diversified membership including gaming and non-gaming companies allows for complete coverage of Vegas activities like shows, tours, museums, restaurants, weddings and hotels. DSA members affiliate in many philanthropic activities.Las Vegas’ growth in tourism, conventions and meetings is unparalleled by the experience offered by DSA members, who help make Nevada one of this country’s favorite recreational and convention destinations. We can find everything you are looking for. Email [email protected] to join an event.


AD INDEXAces & Ales page 16 www.acesandales.com 702-436-7600

Al Dentes’ Provisions page 34 [email protected] 702-642-1100

Big Dog’s Brewing Company page 35 www.bigdogsbrews.com 702-368-3715

BJ’s Restaurant & Brewhouse page 21 www.bjsrestaurants.com 702-851-8050

Cloud 9 page 2 www.cloud9vendingmassagechairs.com 702.592.7655

DSA page 34 www.dsa-lasvegas.com

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

Ozark River Portable Sinks page 18 www.ozarkriver.com

Santa Monica Seafood page 33 www.santamonicaseafood.com

Three Square page 24 www.threesquare.org 702-644-3663

US. Foods page 31 www.usfoods.com 702-636-3663

Visstun Visually page 7 Stunning Custom Cups www.visstuncups.com 800-401-2910

EventsJUnEEvery Saturday in June Fresh 52 Farmers Market www.fresh52.com

June 2 3rd Annual Brews & Blues Festival www.brewsandblues.com

June 1-3 World Tea Expo www.worldteaexpo.com

June 12-14 Licensing Expo 2012 www.licensingexpo.com

June 15-16 natural Marketplace www.naturalmarketplaceshow.com

June 16 Cruisin 4 Hope Poker Run & Brewfest www.cruisin4hope.com

June 17 ACF Chefs of Las Vegas Chef of The Year Awards www.acfchefslasvegas.org

June 20 Las Vegas Chamber of Commerce Business Expo http://www.lvchamber.comJune 21 Laughlin Chefs Food Fest www.laughlinchamber.com June 22-23 The great Eldorado BBQ, Brews and Blues Festival www.eldoradoreno.com/reno-entrtainment/Great-Eldorado-BBQ-Brews-and-Blues-Festival June 23 Big Dog’s Brewing Company “Brew School” www.bigdogsbrews.com/brewschool June 23 Lucky Rice Festival 2012 www.luckyrice.com/home/luckyrice-night-market-las-vegas June 25-28 iFT-institute of Food Technologists-Annual Meeting & Food Expo www.am-fe.ift.org/cms

JULYJuly 4-7 World Pastry Championship www.pastrychampionship.comJuly 11-12 Hawaiian Lodging, Hospitality & Foodservice 2012 www.douglastradeshows.com July 14-17 ACF national Convention www.acfchefs.org July 21 Big Dog’s Summer Beer Fest www.bigdogsbrews.com15-18 nace Experience 2012 www.nace.net

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

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OzarkRiver.com or Call 1-866-663-1982

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

Easy-to-use Ozark River Portable Sinks areself-contained and offer hot water hand-washing right where you want it. These expertlyengineered portable sinks feature instant hot water, an elegant, durable cabinet with swivel casters, and multiple basin and style options.Fill it up, plug it in and let it floFill it up, plug it in and let it flow.

June 2012

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