September 2011 The Las Vegas Food & Beverage Professional

Issue 11 Volume 9US $3.95

G2E Ultra-Lounge Fashion Show

Hot casino looks & cutting edge designsPage 21

FOR MORE PHOTOS & STORIES VISIT

WW

W.LVFNB.COM

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

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September 2011

CONTENTS

Page 4Hot Off the Grill

Page 5Flavors of the Heart & Traveling Happy Hour

Page 6HR Insights

Page 8 Montana Wagyu Beef

Page 9 What’s Brewing?

Page 10 Food for Thought

Page 12 Brett’s Vegas View

Page 15 Destination San Diego

Page 18A Chat with Scott Conant

Page 21Cintas G2E Fashion Show

Page 22 Don B’s Steakhouse A Piece of Downtown History

Page 23 Pierre Rovani Visits Wirtz Beverage

Page 25 Lithuanian Spirits Only the best spirits

Page 26 Asia in Las Vegas

Page 27 Latenight with Ryan

Page 29 Vegas Valley News

Page 28 Wine Talk with Alice Swift

0 Eating Low: Sustainable Foods With Low Environmental Impact

FEATURESCover Our September 2011 cover shot is dedicated to

Cintas Corporation, the hospitality industry uniform manufacturer who also produces the ever-popular F&B Uniform Fashion Show at the upcoming Global Gaming Expo October 4-6. Be sure to catch the Cintas Fashion Show at F&B@G2E. You will enjoy!

15 The inside spread is our Destination San Diego Section combined with the recap of the Western Restaurant & Hospitality Expo recently held in San Diego. It’s one of our favorite cities, and in this issue we concentrated on operations within the Gas Lamp Quarter. Check out the great restaurants we visited and the creative chefs that make it work. Cheers!

17 When visiting San Diego we have found the perfect hotel to stay. The Sofia Hotel is located in downtown San Diego just minutes from the Gas Lamp Quarter and many major attractions. Additionally, the Currant Restaurant in the Sofia is an excellent American Brasserie to complement your visit. Sofia Hotel GM Andrea Winslow is the perfect host for your next San Diego visit.

BackCover

Back again this year is the Global Gaming Expo, the world’s largest gaming show, with a new location at the Sands Convention Center. Don’t miss the ever popular F&B@G2E-Food & Beverage at Global Gaming Expo. Look for us at Booth #6037. See you there!

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

ContributorJackie Brett

ContributorLes Kincaid

ContributorJuanita Fryer

ContributorShelley Stepanek

ContributorChef Brian

ContributorLinda Bernstein

Contributor Martin Koleff

ContributorsLucille Thaler &

Tony Zanoff

Bob BarnesAssociate [email protected]

George FryerAward-Winning [email protected]

Juanita AielloCreative [email protected]

September 2011

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

HOT OFF THE GRILL!

ContributorsScott & Elaine Harris

Contributor Ryan “Hollywood”

Wieczorek

ContributorMichael Oshman

ContributorChef Jet

ContributorChef Alice Swift

Contributing Photographer

Rose Powell-Carver

Contributor Simone Hammond

Pre-Press TechnicianBrandon Yan

The Las Vegas Food & Beverage Professional

1200 S TORREY PINES SUITE 172

Las Vegas, NV 89146

www.lvfnb.com

The American Heart Association recently held

the 1st Flavors of the Heart Multicultural Food Festival at the World Market Center here

in Las Vegas.

The event brought local chefs together to demonstrate and

taste heart-healthy dishes you can prepare at home.

Our favorite Chef Carla Pellegrino was on hand with

her famous heart-healthy Italian Meatballs.

Another highlight of the famous Gas Lamp Quarter

in San Diego, besides the great restaurants and pubs,

is the San Diego Police Department’s Special

1920’s Tourist Unit, complete with original

paddy wagon and booking slate.

During the Western Restaurant & Hospitality Expo in San Diego we were delighted to be invited to a Le Cordon Bleu hosted dinner honoring Chef Ferdinand Metz for his accomplishments and contributions to the foodservice industry. The dinner was held at The Searsucker Restaurant, owned and operated by Le Cordon Bleu graduate and Top Chef finalist Chef Brian Malarkey.


Traveling Happy Hour at the AVI Resort, Laughlin, NV

Flavors of the Heart


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: How to be a Great Manager! Do you work with individual(s) who you would describe as a great supervisor or manager? What makes them great? Explain. (Send responses to [email protected]) (Responses may be printed in next month’s column.)

By LindaWestcott-Bernstein

HUMAN RESOURCES INSIGHTS

Attendance Issues How to Address Them

At one time or another, we’ve all had to deal with that employee who has difficulty getting to work. It not only frustrates the heck out of you, but it truly is bad for the morale of your other staff. In some instances, you get so fed up that you fire the person. But that only makes more work for you including covering shifts until you can hire a replacement. It is not very effective to turn a blind eye to it either. Ignoring a problem only tends to validate the behavior with others. What’s left then? You have to find solutions that not only address behaviors but also change them. Not an easy task.

I always start by taking a look at the root of the problem. Why are people late? It may be poor planning, lack of motivation, and even changing circumstances. All of these are true. However, to put it more precisely, attendance issues are the result of continued poor behaviors and disregard for the policies/rules.

Well then, how do you deal with chronic poor attendance? I have found that in order to do so effectively, you must tap into what motivates the individual or what they value. This is especially evident today with the generational differences displayed with respect to following rules and conformity. This gap manifests in a failure to connect with the importance of being timely and reliable.

First, it is important to recognize that for each of us our motivator is something different. Until we (managers) discover and understand what that is, we are unlikely to effect change. Here are a few examples of methods for dealing with varying motivators. For example, consider the following if you are dealing with attendance for a person that values free time, the benefits of a paycheck, and/or the opportunity for advancement.

• Time off (ironic huh?). Consider reducing their available time off by their missed hours, tardy or absent, and see if it sends a message.

• Money? Many companies dock employees for tardy’s, absences and no call, no shows. Their motto, hit them in the pocketbook.

• Opportunity? Make sure your policies for advancement only reward those who abide by your rules and maintain good attendance.

Speak to the offender about their role on your team and how their absences impact others and reduce morale. When a problem arises, set immediate expectations for change and establish goals for the long term to ensure commitment and follow through. In all cases, be sure to have established polices that are communicated often and reinforced consistently.

As with any policy or procedural matter, the key is to correct problems quickly. Take action, clarify expectations and outline consequences. Also, apply the policy at your organization equally with all persons. Fairness and consistency are key concepts in any Attendance Policy, ensuring that stay out of trouble by applying legal, effective and consistent treatment with all individuals.

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For More Information ContactJames D. Gannett

(702) 232-2972 • www.vegaswagyubeef.com

As Americans tighten financial belts, and businesses find ways to effectively cut costs so their customers can still enjoy a quality dinner, we at the Montana Wagyu Cattle Company and NKB Distributors respect our clients’ needs for quality beef

at an affordable cost. Of course we would like people to eat more steak, especially our steaks, but if we only focus in on steak, we overlook some absolutely incredible cuts of meat that are more cost effective.

Just about 20% of your average Montana Wagyu Cow is the Prime Cuts. These include Rib-Eyes and Strip Loins (New York). These are incredible cuts that people enjoy throughout Las Vegas. However, there is another 30% of the cow that includes Flat Irons, Skirt Steaks,

Tri-Tips, Flank Steaks, Briskets and others. Most customers and clients enjoy these high quality cuts but at better price points than the primal cuts. For our clients in the food and beverage industry, this translates into a stronger bottom line. For the private chef or caterer, this means a high quality product at a reasonable price. The remaining 50% of the cow goes into ground. Considered a problem by some commodity based producers, we look at it as an opportunity to put American-style Kobe into everyone’s hands. Having been on QVC with our Burger and Brat packages, thousands of Americans (and some international) clients have enjoyed Montana Wagyu at a reasonable price.

We take seriously the Idea of “What Goes into the Cow shows up on the Plate.” To that end, there are three things we do differently. First, we raise our cattle on pesticide-free hay and alfalfa. Second, where other producers will finish their cows for only one month, we finish ours on full grains for three to four months. Third, we don’t use hormones or antibiotics on our cattle. Finally, we dry age the entire cow for 28-32 days. In essence, only the best of the best cows make it to our clients.

Meat the New Bull in Town


WHAT’S BREWING

Bob Barnes is a native Las Vegan, associate editor of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email:[email protected]

By Bob Barnes Beer Fests and Oktoberfest CelebrationsIf you can’t make it to Munich for Oktoberfest, consider heading to Vegas. Hofbräuhaus Las Vegas

claims its Oktoberfest is the most authentic in the US. The Las Vegas version is an authentic replica of its brewhaus in Munich, and the Hofbräu brewery is one of only six breweries commissioned to make the beer for the Oktoberfest in Bavaria. Hofbräuhaus Las Vegas’s celebration will run from September 17 through October 31. Highlighting the festivities is the unveiling of the Oktoberfestbier, the very same brew created for the Oktoberfest in Munich. Celebrity guest keg tappings take place every Friday and bands from Germany are imported, providing nightly sing-a-longs. Hofbräuhaus Las Vegas is located at 4510 Paradise Rd. across from the Hard Rock Casino. The Pub at Monte Carlo will host Pubtoberfest, its own spin on Oktoberfest, from Sept. 17-Oct. 3. A special menu will highlight traditional Bavarian fare including giant soft pretzels, Vienna-style frankfurters, weiner schnitzel and sauerbraten with sauerkraut and spatzel. Several seasonal kegs will be tapped and imperial pints (20 oz.) will be offered for $5 and a 32 oz. pour of any of the 120 plus taps can be had for $12. The event will be highlighted by the Pubtoberfest Festival on Saturday, Oct. 1 beginning at noon, with an all-you-can-drink beer sampling for $25, a Bavarian sing-a-long, beer pong tournaments, beer chugging competition and a food eating challenge.The Golden Nugget Hotel & Casino in downtown Las Vegas will host its second annual Fall Beer Festival with a two-day event on October 14 & 15. On Friday, from 7-10 p.m., the All American Craft Beer Tasting will offer the opportunity to sample more than 120 craft beers, along with appetizers and live music. Cost is $50 plus tax and service fee. The next day will feature an Oktoberfest party with an authentic German Oktoberfest band performing at the Golden Nugget’s spectacular pool and shark aquarium. There’s free admission to this event and more than 200 beers will be available for purchase from 3-9 p.m. For more information, or to purchase tickets, call (702) 386-8100 or visit <www.goldennugget.com/LasVegas/fallbeerfest.asp >.

More Great Beer on the Vegas StripThe latest beer nugget I’ve unearthed on the Vegas Strip is Holsteins at the Cosmopolitan. The name pays homage to the bovine species, and gourmet burgers hold top billing. In fact, they are the best I’ve experienced and I’ve dined at all of the gourmet burger joints in Vegas. You can’t go wrong with their best-selling Gold Standard---dry aged sirloin, smoked bacon and aged goat cheddar.

Complimenting the burgers are 120 bottled and 24 draft beers, giving Holstein’s one of the largest selections on the Vegas Strip. The list is indeed stellar with gems like Dogfish Head Midas Touch, Bosteels Triple Karmeliet, The Bruery Rugbrød, Tenaya Creek Hop Ride IPA and Joseph James Red Fox Stout. Bar manager

Russ Gardner is responsible for the beer selection and as a certified cicerone (beer sommelier) is adept at suggesting beers to pair with your menu choices. Russ knows a few things about beer and brewing, and is in fact the owner/brewer of Backyard Brewing.

Beer SpotlightThis month the spotlight shines on Hofbräu Oktoberfest. This beer is from the same batches that are served at the Hofbräu tent, so you can enjoy the same beer as the throngs enjoying Oktoberfest in Munich. This lager is very easy-drinking, with crisp flavor and a bit of sweetness. The hops are a bit more noticeable than in a typical Oktoberfest brew, the alcohol is a bit higher (6.3% abv) and the appearance is a shade paler than the traditional beers of this style. This brew is available in six-packs, but tastes best on draft. It should be pouring through the end of October at Hofbräuhaus Las Vegas.

What’s on Tap in Southern NevadaIn October, Brewmaster Todd Cook at Boulder Dam Brewing will tap his Oktoberfest Marzen, using German Munich, Vienna and Belgian Biscuit malts and German Herschbrucker and Tettnanger hops with 26 IBUs and 5.5% abv. He’ll follow it up with his newest hoppy critter, Star Jasmine

IPA. Inspired by the scent of all the star jasmine at his house, it’s finished with over four pounds of star

jasmine flowers and has 6.4% abv with 46 IBUs and is hopped with Northern Brewer, Willamette and

Centennial.

At Triple 7 Brewpub at Main Street Station, Brewmaster Matt Marino will help get us into the fall season with a pumpkin spice ale

brewed with real roasted pumpkin, cinnamon, nutmeg, ginger and allspice. Matt will also have a 9% abv double IPA with the powerful Zeus, Centennial and Falconers Flight hops. Dave Pascual at Chicago Brewing Company

is bringing back his Chocolate Coconut Porter using all organic chocolate and coconut. Dave

reports his brewery is on pace to produce 1,300 barrels this year. In addition to the brewpub, his beers are served at Benny’s Bull Pen Sports Bar at Binion’s and at the 4 Queens Casino in downtown Las Vegas, and at a handful of the Magoo’s and Loose Caboose outlets throughout the Vegas Valley.

Richard Lovelady at Gordon Biersch has brewed his annual Festbier, a 5.75% abv unfiltered modern day interpretation of an Oktoberfest lager with 25 IBUs, along with Gordon Biersch’s first ever India Pale Ale that weighs in at 64 IBUs and 6.5% abv.

Tenaya Creek is helping celebrate the season with its Oktoberfest Lager, packaged in a 22 oz. bottle. Also new to the market is its Tandem, a 9% abv well-rounded and easy to drink double IPA.

As always, great beer happens in Vegas!


FOOD FOR THOUGHT

By Les Kincaid

Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at www.leskincaid.com or email [email protected]

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

www.twitter.com/leskincaid

Great Time for a Picnic!How long has it been since you last packed a basket, unfurled a blanket and sat down to a genuine picnic? If you can’t recall, it’s been too long. To remedy the situation, I’m proposing an easily packable summertime salad, featuring a deliciously unique combination of tomato, watermelon and feta cheese, along with a true summertime classic — a sweet, Cobbler bursting with fresh fruit. And be sure to leave room in your basket for a bottle or two of my personal wine pairing recommendations.

Summer is but a few short months, so one must strike while the season is hot. Doing just that, I have created a recipe for a picnic-perfect salad featuring fresh tomatoes and sweet watermelon in their summertime prime. It›s a unique combination of flavors and textures made more remarkable by the addition of crumbly feta cheese. It›s a dish that can only be created to perfection in summer. (And is somehow even more delicious when enjoyed outdoors.)

Arugula Watermelon & Feta Salad

For the vinaigrette:

1/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup minced shallots (1 large)

1 tablespoon good quality honey

1/2 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

6 cups baby arugula, washed and spun dry

1/8th seedless watermelon, rind removed, and cut in 1-inch cubes

12 ounces good feta cheese, 1/2-inch diced

1 cup (4 ounces) whole fresh mint leaves, julienned

Whisk together the orange juice, lemon juice, shallots, honey, salt and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Yield; 4 servings

Summer may be short, but it›s also sweet. Quite literally, thanks to an abundance of summer fruits which happen to be reaching their peak of ripeness right now. So this is the ideal time to corral those sunny flavors into a true summertime classic – an irresistible crumble.

Apple Brown Betty

Apple dessert with bread crumbs, butter, and apples and cinnamon.

4 medium apples, sliced

1 cup bread crumbs

3 tablespoons sweet butter

1 teaspoon grated lemon or orange peel

1/2 cup sugar

1 teaspoon cinnamon

3 to 4 tablespoons fruit juice

Preheat oven at 375 degrees F.

Mix bread crumbs, butter, lemon or orange peel, sugar and cinnamon. Place half of the sliced apples in a buttered baking dish. Cover with half of the bread crumb mixture. Add remaining apple slices and cover with remaining crumb mixture. Moisten with fruit juice. Bake at 375 degrees F. for 45 minutes. Serve hot or cold with cream, whipped topping or ice cream.

If you’ll be preparing the summery Apple Brown Betty that I have offered up this season, you’ll need a very special wine to accompany it. A rich and sweet dessert requires a wine bold enough to hold its own against those powerful flavors, but also light enough to balance them. My choice is a Moscato. The aromatic Muscat grape is harvested throughout the world, from Australia to Ukraine, producing sweet wines as varied as the countries that produce them. But in Italy, they also create a sparkling version – a Moscato d’Asti – that pairs brilliantly with sweet, fruity desserts. Consider Castello del Poggio Moscato d’Asti from Italy, Moscato Allegro from California (but produced in the traditional, Northern Italian style), or Mirassou Moscato, also from California.

If summer could be captured in a bottle, Riesling and Moscato would do the job beautifully. So uncork a few bottles and enjoy the season to the fullest.

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

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

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

Dirty RiceINGREDIENTS

2 tablespoons vegetable oil1/2 pound ground chicken

gizzards1/4 pound ground pork2 bay leaves2 tablespoons, plus 1 teaspoon

Chef Paul Prudhomme’s Poultry Magic®

1 teaspoon dry mustard1 teaspoon ground cumin

1/2 cup finely chopped diced onions

1/2 cup finely diced celery1/2 cup finely diced green bell

peppers2 teaspoons minced fresh garlic2 tablespoons unsalted butter3/4 cup uncooked rice2 cups chicken or pork stock1/3 pound ground chicken livers

HOW TO PREPAREPlace the oil, gizzards, pork and bay leaves in a large, heavy skillet, preferably nonstick, over high heat and stir well. Cook, stirring occasionally, until the meat is thoroughly browned, about 7 to 10 minutes. Stir in the Poultry Magic, mustard and cumin, then add the onions, celery, bell peppers and garlic. Stir thoroughly, scraping the skillet bottom well, and add the butter and stir until melted. Reduce the heat to medium and cook, stirring constantly and scraping the skillet bottom well, for 4 minutes. Add the rice and cook, constantly stirring and scraping the skillet bottom, for 4 minutes, when the rice should start to crackle and pop.

Add the stock and stir to loosen any bits stuck to the bottom of the skillet, then cook over high heat, stirring occasionally, for 4 minutes. Stir in the chicken livers, cover the skillet, and reduce the heat to very low.

Cook for 10 minutes, remove from the heat, and leave covered until the rice is tender, about 10 minutes. (The rice is finished this way to preserve the delicate flavor of the livers by not overcooking them.) Remove the bay leaves and serve immediately.

Leave the MAGIC to Chef Paul!You Work Hard on Your Menu . . .

Leave the MAGIC to Chef Paul!Choose From 28 Magic Seasoning Blends Products

Chef Paul Prudhommestands for quality andhe proudly offers hisline of all-natural, MagicSeasoning Blends (17),Magic Sauce & Marinades(4), Magic Chiles (7) and Smoked Meats(Andouille & Tasso)!

Order Direct 800-457-2857 or requestproducts from your local distributor. Save $5when you order or send for mail-in certificateand save on your first order!

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

Las Vegas broker contact:Rick Mundy CSI-Vegas8560 South Eastern Avenue-Suite 110Las Vegas, NV 89123 (702)[email protected] www.chefpaul.com

You Work Hard on Your Menu . . .

Leave the MAGIC to Chef Paul!

Choose From 28 Magic Seasoning Blends Products

Chef Paul Prudhommestands for quality andhe proudly offers hisline of all-natural, MagicSeasoning Blends (17),Magic Sauce & Marinades(4), Magic Chiles (7) and Smoked Meats

(Andouille & Tasso)!

Order Direct 800-457-2857 or requestproducts from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order!

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

Las Vegas broker contact:Rick Mundy CSI-Vegas8560 South Eastern Avenue-Suite 110Las Vegas, NV 89123 (702)[email protected]

www.chefpaul.com


OPENINGS AND FUTURE PLANS The game show “Name That Tune Live!,” has debuted at the Imperial Palace as an up-to-date version of the iconic daytime game show with 100 participants per show having the chance to win cash and prizes. Las Vegas favorites, Chris Phillips and Marley Taylor of Zowie Bowie, guide contestants. Caesars Entertainment is moving ahead with plans for an entertainment and dining corridor anchored by a giant Ferris wheel on the Las Vegas Strip. The observation wheel and 190,000 square feet of shops and restaurants will be built between the Imperial Palace and Flamingo casino resorts and open in 2013.

The Plaza downtown has reopened following a $35 million renovation. The former happiest mayor in the universe, Oscar Goodman, will open “Oscar’s,” a steakhouse inside the Plaza’s famous glass dome that overlooks Fremont Street. The flamboyant former mob lawyer, three-term mayor and martini connoisseur will have his personal memorabilia adorning the place.

In mid-October, The Chuck Jones

Experience, a 10,000-square-foot interactive exhibit will open at Circus Circus. Jones, a four-time Academy Award-recipient, created such animated characters as Wile E. Coyote, Road Runner and Pepé le Pew. The attraction will include: a class room; a theater; virtual street; re-creation of Jones’ studio; “How Do You Measure Up?” room with 3-D characters; “Animation Alley,” a multimedia wall where animation pieces are on display; and the Acme Workshop. In a city that thrives on gluttony and excess, the infamous bad-for-you burger Heart Attack Grill known for its 8,000-calorie Quadruple Bypass Burger will open downtown by the end of the year. The restaurant with a 10-year lease will open at Neonopolis. Ironically owner Jon Basso had a background in diet and fitness. The rooftop nightclub at Chateau Nightclub & Gardens at Paris has opened. The Riviera opened the only bingo room on the Strip last month. The 6,000-square-foot bingo room features handheld and fixed-based units and offers six sessions daily. Reality star and former Playboy Playmate Laura Croft from E!’s “Holly’s World” has introduced the art of seduction with the launch of Night School 4 Girls at the Excalibur in the Thunder From Down Under Showroom. The 70-minute classes are offered every Thursday-Sunday. Casino MonteLago at Lake Las Vegas opened a 24-hour sports book on Sept. 1 to kick off football season.

QUICK CLIPS Landry’s Inc., owner of the Golden Nugget and Rainforest Cafe, has taken over management of the Beso restaurant in CityCenter. A constellation of legendary chefs will come together for the 10th Annual Jean-Louis Palladin Dinner on Sunday, Oct. 16 inside Alizé at the Top of the Palms. The seven-course fundraising dinner will benefit the James Beard Foundation. Cirque du Soleil is planning major changes to “Viva Elvis” at Aria. The biographic nature of the Elvis Presley story

will be drastically cut and changed into a more traditional Cirque acrobatic production, with acts from the Japanese production “Zed” being brought in at year’s end. Disney’s “The Lion King” at Mandalay Bay that will close on Dec. 30 is extending its 2-2-2 package through Dec. 20. The offer starts at $200 for a two-night stay and two show tickets.

“Body & Soul” starring song and dance man Rick Faugno, the original Las Vegas Frankie Valli for “Jersey Boys,” has returned to the Shimmer Cabaret at the Las Vegas Hilton with performances every Monday while Sandy Hackett’s “Rat Pack Show” has moved and debuted with a weekly Tuesday night performance schedule. The Golden Nugget will host its second Fall Beer Festival Oct. 14 and 15 and bring together craft beer vendors, live music, food and hundreds of beers in two very different events. The first on Friday is the All American Craft Beer Tasting from 7-10 p.m. The second day will be a traditional Oktoberfest Pool Party at the property’s pool and shark aquarium, The Tank, from 3-9 p.m. Admission is free with more than 200 beers available for purchase.

Brett’sBY


T R O P I CA NA


TURNKEY PACKAGE FOR NIGHTCLUB/LOUNGE/RESTAURANT AVAILABLELESS THAN 5 MONTHS OLD Owner had to close down business due to downturn in economy and purchased top of the line equipment

TURNKEY PACKAGE FOR NIGHTCLUB/LOUNGE/RESTAURANT AVAILABLELESS THAN 5 MONTHS OLD Owner had to close down business due to downturn in economy and purchased top of the line equipment

Full Kitchen Equipment Fryer, Flattop, Coolers, Dishwasher, Ice Machine, Walk In Coolers/Freezer condensers, 2. Turbofan Oven, Sinks, and more

Smallwares Plates, Glasses, Silverware, Champagne Buckets

Aloha POS System Includes TURNKEY system with 7 terminals, cash drawers, printers, and even Security Surveillance which integrates to registers

56 granite top tables w/ over 120 chairs and barstools

Beer, Wine, and Champagne Coolers

Lights (Robe and Anolis) 4 Robe Moving Head Robin Plasmaspot GOBOS, Anolis 4 RGBA LEDS, ArcLink Optic 4 RGBA LEDs, Anolis Stage lights, ARC Power units

2 Touch Screen Computers Control Lights and Sound loaded with Serato software and light jockey

NEC Phone System With programmable voice greeting, on hold music/message

Patio Furniture

2 Samsung 60” LCD Tvs with Mounts

Sound • Pioneer CDJ1000 + CDJ2000 • 12 EAW MK2399 w/ mounts • 12 EAW SMS4124 w/ mounts • 2 EAW SB180 subs Equipment Rack with 12 CROWN XTI Amps (2000, 4000, 6000)

Misc Stantions, Motorola Radios, 2 part safe, bottle rails, storage racks, bar sinks, draperies, LED bottle service menus, and more

Don’t miss your chance to buy this turkey package for a HUGE discount. Owner wants to get rid of equipment and can arrange drop off anywhere!

Turnkey package for a 10,000 square foot + nightclub, lounge, restaurant.

E-mail: [email protected] today for a full list of equipment and pricing information or call 407-247-7010!


BLUE POINTCrafting the freshest seafood dishes in the Gaslamp

Quarter since 1995, Blue Point Coastal Cuisine mixes

supper club sophistication with award-winning style.

www.bluepointsd.com

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

GASLAMP QUARTER

WESTERN FOODSERVICE & HOSPITALITY EXPO

More than a trade show, the Western Foodservice & Hospitality Expo is a complete learning experience that improves your business throughout. From new products, to new tricks of the trade, to gold-standard foodservice education – you’ll gain real-world solutions you can apply to your business immediately.

It’ s a party every

night in the Gaslamp

District with amazing

restaurants and bars on

every corner.


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

THE SOFIA HOTEL

BICE RISTORANTE

SEARSUCKERSearsucker is a thoroughly San Diego restaurant. Chef Malarkey returns to his adopted city to create a fantastic eatery full of local fare. The menu includes fresh seafood caught just minutes away on the San Diego coast as well as locally brewed lagers and ales on tap. Thomas Schoos’ airy design of the 7,000 square foot downtown San Diego restaurant features an open kitchen and only furniture to divide the lounge from the restaurant area. You won’t find many walls or barriers here. Friends and family can chat with chefs and servers as easily as they can with each other. Searsucker isn’t a place to get away; this is a place to get together.

www.searsucker.com

BICE offers a skillful mix of traditional and

contemporary trends in Italian cuisine featuring

local and seasonal ingredients. Perfectly

located in the historic San Diego Gaslamp

Quarter, BICE combines the elegant and chic ambiance of modern

Europe with affordable menu options.

www. bicesandiego.com

Situated at the corner of Front Street and Broadway

near the historic, trendy Gaslamp Quarter, guests

of Sofia are just minutes away from San Diego’s

exquisite fine dining, shopping, cruise terminal

and outdoor activities. For an afternoon or evening out on the town, Sofia’s

proximity to Horton Plaza, Petco Park, Balboa

Park, the San Diego Zoo, Seaport Village, Sea

World, Old Town, and the Embarcadero will keep

guests’ vacation schedule filled to the brim!

www.thesofiahotel.com

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Scott Conant has had an impressive career as an acclaimed chef, restaurant owner, author and television personality. He has appeared on the Today Show, Food Network, Martha, Bravo’s “Top Chef” and Good Morning America and is the host of “24 Hour Restaurant Battle” on the Food Network. Conant brought his brand to Las Vegas in December of 2010, opening his fifth Scarpetta location and his D.O.C.G. Enoteca, a new wine bar, side-by-side at The Cosmopolitan of Las Vegas. I chatted with Mr. Conant at the All-Star Cochon event held at the Cosmo and asked him about his new Vegas ventures and his impression of the Vegas dining scene.

What has been the response to having your two restaurants, Scarpetta and D.O.C.G. situated side-by-side here at the Cosmopolitan of Las Vegas?

We were given a giant space, and I didn’t want to do one Scarpetta with 350 seats. That’s not what Scarpetta is. I’m not one of those high volume chefs that can bang out 1,200 covers a night and feel comfortable with it. That’s just not the quality of food that I want to do. So we decided to cut it in half and do two concepts. The intention was that D.O.C.G. would be open for breakfast, lunch and dinner, but it didn’t work out that way, and it’s just open for dinner. The way it works so far is that both restaurants can lean on each other. All the chefs work together really well. Both the front of the house and back of the house help each other out and work together very well. The big thing is, the reaction from guests has been super positive. We have a great management team that is very mature and professional, are centered in Las Vegas, know everyone in town and from out of town and are aligned with our style. But more importantly, we can learn from them and they learn from us.

How did it come about you winding up establishing your restaurants here in Las Vegas at the Cosmopolitan?

Well, we have a restaurant at the Fountainbleu in Miami, and it started out we were going to open up at the Fountainbleu here in Las Vegas, and when it went bankrupt, John Unwin, CEO of the Cosmopolitan, reached out to me. I met with John and thought to myself, if I don’t do business with this gentleman I’m really going to regret it. These are very dear people that are down to earth, grounded and focused on business and really about the experience for the guests. I really thought it would be a great collaboration and the potential for the partnership was wonderful and he really followed through on everything that he portrayed himself as. He’s a wonderful gentleman with a spectacular team. This hotel has out-Vegased Vegas to a certain extent.

What are your impressions of the Las Vegas dining scene?I’ve said this many times, I didn’t really realize it until we were at the Bon Apetit Vegas Uncork’d event at the Bellagio a few months ago and I turned around and looked at all these chefs from all over the world that had descended upon this town and have made it a dining Mecca. First of all, it’s an entertainment town. The best shows in the world are here, the best hotels and resorts for gaming are here, and the opportunity to have fun clearly exists in this market. It’s so exciting to be a part of it and it seems like Vegas has become a certain a rite of passage to a certain extent for chefs.

Do you have any plans to open more restaurants in Las Vegas?

No, right now I’m perfectly happy with the two that we have.

How does your Scarpetta restaurant here in Las Vegas compare to your other restaurants in New York, Miami, Toronto and Beverly Hills? Do you have to make some subtle changes to meet your customers’ needs?

There’re always subtle differences in every market, but the soul and style and spirit of what Scarpetta is speaks for itself. I’d be crazy to change that at any location. That being said, the location of Scarpetta here in Vegas is fun because we’re overlooking the Bellagio fountains. A lot of people say we have a better view of the Bellagio fountains than anywhere in the Bellagio, which is just pure coincidence, but I’ll take it! Here we have a couple of private dining options which we don’t have anywhere else, with the exception of Beverly Hills. From the design respect it’s just like any other Scarpetta. It’s a really sexy and sophisticated restaurant and we just want to make the people happy.

Your D.O.C.G. Enoteca is the first of its concept for you. How does it differ from what are you trying to do at Scarpetta?

Everything that I do is always going to have a rustic element and a balance of rusticity and sophistication, but D.O.C.G. is really about being an enoteca. We have pizza, pasta, a lot of steaks and meats from the grill and that’s where it really diffentiates from Scarpetta. A little more rustic food, but it doesn’t sacrifice in flavor. It’s a lot of fun. Just the playlist, for example, is a lot of fun for me. I have everything from Bob Dylan to Eminem, Johnny Cash, the Beatles and everything in the middle. That’s what I listen to in real life. With the exposed brick, rustic reclaimed oak that we have in the space, and most importantly the logo with a man and woman riding on a Vespa speaks of fun and that’s what the overall concept is intended to be, fun.

What is your impression of this All-Star Cochon event, and how do you use pork at your restaurants?

It’s really exciting. This event I see as blowing up into something much bigger than it is this first year. We have a lot of pork on our menu and use it in various ways, because pork is an important part of Italian culture in general. I’m not a big user of pork for the sake of just using pork. I like to coax nuances of flavors out of different ingredients and extract their inherent goodness. I think pork is a great catalyst for doing that as well, and it resonates with the clients.

WHAT’S COOKING

Bob Barnes is a native Las Vegan, associate

editor of The Las Vegas Food & Beverage

Professional, regional correspondent for

Celebrator Beer News and covers the LV

restaurant scene for Gayot.com.

He welcomes your inquiries.

Email:

[email protected]

By Bob BarnesA Vegas Chat with Scott Conant

Al Dentes’ Provisions of Las Vegas is a wholesale distributor of high quality dried spices, herbs, and seasonings to the finest hotels and restaurants in Southern Nevada. All of Al Dentes’ products are processed, cleaned, & bacteria treated in the United States to United States’ health and safety standards. (Are yours?) Unlike many other distributors, Al Dentes’ packs spices to be sold, not warehoused for years. Al Dentes’ believes that our quick turnover from packing to end user enables us to offer the safest & freshest products available to the foodservice industry. 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. Why not give the local company a try? Let’s “Get Cookin”, Al guarantees you won’t be disappointed.

Dried spices, herbs, & seasonings are not immune to E. coli and Salmonella.

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You hear of mouth watering steak houses, great atmosphere, and waiters who know all the history of the area. Where can you find that today? Well, locals and visitors alike are in for a fantastic treat.

Right downtown on Fremont Street, on the 2nd floor of Fitzgeralds Casino is one of the best steak houses around, Don B’s. I dined in this great restaurant and can’t wait to return. The moment I was seated by Margarita, our hostess, I knew this was going to be special. Our waitress, Lessie, has been working there for 23 years. Another server, Sandy has been there 32, and the chef, Jose Garcia, a mere 27. In this day and age, I call that job security. And to be there that long, means you have to love your job and the environment, and they pulled out all the stops to show it. We started with a Sterling Cabernet 2009 from Calistoga. The warm basket of bread featured pieces of crusty, white chocolate-infused delicacies. Trust me, I have tasted this before and it is fantastic. For starters we tried Maryland Style Crab Cakes, giant Tempura Shrimp, and a Grilled Portabella Mushroom topped with shrimp and smoked mozzarella cheese. Any of them could have been the main dish; they were perfectly cooked. I had the French Onion Soup and my companion had the best Clam Chowder I had tasted in ages. The menu is known for its steaks, so steaks it was. A beautiful filet, perfectly broiled, wrapped in bacon, huge baked potato, broccolini, fresh tomato, and lemon wedge. We could have picked from Apricot Chicken, Grilled Chicken Medallions with linguine and fresh rosemary to Steak Dianne. A wide range of selections. The desert tray consisted of Carrot Cake, White Chocolate Covered Lemon Cake, Chocolate and Raspberry Cake, Crème Brûlée, Flourless Chocolate Cake and Pecan Caramel Tart that was to die for. The presentation is perfect, in everything that came out quickly from the kitchen. Don B’s has added a light menu from 9-10:30 p.m. with dishes such as Broiled Salmon, Fitz Salad, Skirt Steak and Chicken Asiago all for under $16.00. The restaurant seats 85, and is perfect for intimate parties. As we dined a group of 20 that come to Vegas once a year were back again, and promised they would return every single year. I got some old-time history of Las Vegas. The hotel was originally called

the Sundance, and I remember bringing in junkets there 35 years ago. The original restaurant, Cassidy’s, was where the showroom is today. In 1989 it was renamed Fitzgeralds, and in 2001 it was bought by the late Don Barden who owned Majestic Star Casinos across the country. Mr. James Karnuth heads up the restaurant along with the Director of Facilities & Entertainment for Fitzgeralds, Mr. Gene Sagas, who soon may announce a couple of new shows to add to the line-up of the #1 Dinner Show, Marriage Can Be Murder, and Kevin Burke’s Fitz of Laughter play.

Restaurant Review

By Shelley Stepanek

Don B’s Steakhouse A Piece of Downtown History

Business hours Thursday thru Monday 5-12. Reservations requested. Credit Cards Accepted, Attire Casual. Inside Fitzgerald’s Casino and Hotel, 301 Fremont Street, Las Vegas, 89101

702-388-2460 • www.fitzgeraldslasvegas.com


Wirtz Beverage Nevada is a beverage distributor centered in the culinary and wine epicenter of Las Vegas. Pierre-Antoine Rovani is no stranger to the world of wine and was Robert Parker’s first assistant and worked with Parker for 10 years. During that time, he had responsibility for reviewing wines from Burgundy, the Loire, Alsace, Oregon, the Languedoc, Washington State, South Africa, the Roussillon, Germany, Austria, New Zealand, and Champagne. Rovani’s reviews appeared in The Wine Advocate and The Wine Buyer’s Guide. In our conversation before the tasting event he explained that Maison Remoissenent Pere et Fils, a small Beaune (Burgundy)-based negociant, was founded in 1877 and through the years, had been continually managed by family members. The firm had specialized in old vintages, primarily for export, and also owned a 2.5 hectare Beaune Premier Cru plot. Prior to its sale in 2005, the firm had been managed by Roland Remoisssenent. Today Pierre Rovani is president of Maison Remoissenent and travels the world speaking about Burgundy and his wines.A who’s who of sommeliers, chefs and GMs of many of the world’s finest dining venues assembled together at Wirtz’s immaculate headquarters in Las Vegas to taste a hand-selected tasting by Pierre Rovani of seven wines that included two 1er Cru and two Grand Cru wines from his estate in Burgundy. He explained a grape will never continue to mature once picked and certainly won’t make an extraordinary wine by just adding years. As Pierre explained himself, it would be like using green, unripe tomatoes to make great marinara sauce, it just doesn’t make sense.Of the Seven wines tasted, the White Burgundy wines were first and showcased several standouts. The Remoissenent Bourgogne Chardonnay 2008, Remoissenent Puligny-Montrachet 2008, Remoissenet Merursault 1er Cru Genevrieres 2006 and Remoissenent Batard Montrachet

Grand Cru. They showed the classic nose and palate we would expect from Burgundy. We enjoy White Burgundy for its truthfulness in the fruit and winemaking. They are mostly made from Chardonnay with smaller plantings of Aligoté. Many would agree that Burgundy’s white Chardonnay-based wines rank amongst the world’s best wines. In contrast with fat, buttery and oaky New World Chardonnays, White Burgundies in general range from lean and crisp to rich but acidic. The best ones offer good minerality, and those that spend time in oak generally show their wood as subtlety, not overly exaggerated.

But now it was time to move on to the Red Burgundy and our palates were ready. There were three to taste and of course the 1er Remoissenent Beaune 1er Cru Les Greves and Remoissenent Clos Vougeot Grand Cru truly stood out in every aspect from color, nose and taste. Cherry, spice, earth and smoke danced on our palates from these amazing world class wines from Remoissenent.

The French wine-growing region of Burgundy is legendary for both red Burgundy (Pinot Noir) and White Burgundy wines (Chardonnay). This renowned region lies on the eastern side of France and covers just over 100 miles. The dominating grape varietals grown in Burgundy are Pinot Noir (making Red Burgundy wines), Chardonnay (making White Burgundy wines) and Gamay (making Beaujolais). The region’s moderate climate with warm summers and cold winters allow the high-maintenance Pinot Noir grape to grow very well. Red Burgundy wines are often on the pricier side. White Burgundy is a Chardonnay and is known for signature, flavors of peaches and honey, crisp acidity and complex flavors that pair particularly well with seafood.

Wirtz Beverage is well known for their world class portfolio of wine, sprits and beer. Their products including the Remoissenent wines can be found in the finest restaurants in Las Vegas.

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.


By Elaine & Scott Harris

Pierre Rovani Visits Wirtz Beverage A Who’s Who of Las Vegas Sommeliers and Chefs on a

Journey to Burgundy and Pierre’s Remoissenent Wines


LITHUANIAN SPIRITS. Only the best spirits. Consumers are looking for high-quality products both in the European Union and in the world. Customers often relate the quality of foodstuffs to their place of origin, as it ensures safety and authenticity of such products. The beverages attributed to the spirits with the geographic reference meet such consumer needs. They are produced in certain locations or regions by preserving their distinction and uniqueness. The spirits bearing such mark are also a distinctive reflection of culture of a certain country, and of the quality. Their production is controlled at all stages; therefore, we can boldly claim that such evaluation is given only to the best products.

ORIGINAL LITHUANIAN VODKAWhile visiting Lithuania, you would not have any doubts about the fact that the traditions of vodka production here have a history of many centuries. Here, like in other countries of Eastern Europe, most value was put upon the vodka made of grain more than four centuries ago already. Nowadays, like in the old centuries, the Original Lithuanian Vodka is produced according to the classical method of production by using only ethyl alcohol of the LUX type and water prepared in way of reverse osmosis.

This vodka must be filtered by using the three-stage classical filtration system (initial (primary) quartz sand filters, activated carbon shafts and secondary quartz sand filters). In addition, other filters improving the properties of the taste of vodka can be used. Technological processes of all stages of its production are conducted in the territory of the Republic of Lithuania. The European Union has granted the protection of the geographic reference to exactly this type – Original Lithuanian Vodka.

TRAUKTINĖS AND TREJOS DEVYNERIOSWe may call bitters and Trejos devynerios (Three Nines) as the most mysterious spirits with the geographic reference.

The secrets of origin of the latter spirit lie in remote ages. People have always believed in the mysterious power of plants: hung the whisk brooms of herbs at home, crushed herbs, roots and barks into powder, boiled magic herb teas or burned wads of plants trying to catch the “spirit” of plants.

Eventually, it has been noticed that adding herbs and spices considerably changes the taste and colour of alcohol. This discovery gave the start of the tradition of production of bitters, which thrives till now.

In days of yore, Trejos devynerios was produced on the day before the shortest night of the year. Wise men of antiquity collected, dried and brewed vulnerary plants. They say that then the strong drink of Trejos devynerios was poured into barrels which stood in the cellars for three years, three months and three weeks.

The recipe of Trejos devynerios was kept in strict secrecy at all times. It is known that 27 herbs, roots, barks and fruits come into the composition of Trejos devynerios. They include angelica, rhubarb (roots), gentian (roots), black pepper, allspice, red pepper, ginger, Muscat nuts and blossoms, orange and lemon skins, black alder skin, cinnamon, star anise, black cumin seeds, sweet grass, and cardamom. The producers keep the other ingredients in highly strict secrecy.

More information worldwide at: [email protected] Imported by B&I Overseas Trading Inc.:

7712 Densmore Ave..,Van Nuys, CA 91406 Tel. 888-201-0733 / fax 818-285-6937


Japanese restaurant stylistMartin Koleff is a long time Las Vegas resident specializing in Japanese restaurant development and operations with menu creation and local marketing. Email:[email protected]

By Martin Koleff

Goyemon Sushi HouseGoyemon Sushi House is one of the fastest growing Japanese restaurants not far off the Strip serving sushi and much more in a relaxed atmosphere. A great place to fill up before heading to the action on the Strip or after, it also closes late.

5255 S Decatur Blvd Tel: (702) 331-0333

2ndJapanese FestivalAki-MatsuriIn conjunction with Japan Earthquake Tsunami Relief Fund

October 15, 2011(Saturday)

11:00am - 8:00pm

Las Vegas Chinatown Plaza

(4255 Spring Mountain Rd)

Contact [email protected] for more information


Rock n Roll Wine Lounge at Hostile GrapeWhen it comes to finding something to do on a Friday night, you usually don’t have to travel that far. Or do you? If you don’t mind driving the extra miles to the M Resort, you will experience one of the most unique atmospheres in Vegas. The Hostile Grape inside of the M has allowed Rock n Roll Wine to take control of their Friday nights. From the moment you enter, there is a certain vibe that puts the crowd on their feet. In what seems to be the downstairs cellar of a big house, a live up-and-coming musician takes the small stage while attendees get to taste wines from all over the globe from an innovative self-service dispensing system. Rock n Roll Wine also serves up complimentary tastes of their two signature wines. It’s an impressive weekly event that is worth every extra bit of gas it took to venture down to the casino that sits at the end of Las Vegas Blvd.

Have Hotel Suites Become the Newest NightclubsLiving in Vegas, it takes a lot to excite me. New clubs are exhilarating, but only the first two times you experience them. After that, it’s like going to the same party, with the same crowd, but with a new celebrity host, who we never even see anyways. Lately, it seems like all the Vegans throw their parties inside hotel suites. I’m guilty of it, Justin Timberlake is guilty of it, even puppeteer Terry Fator is guilty of it. I recently went to Sailor Jerry’s party in honor of National Rum Day. Instead of renting out a nightclub, like their peers over at Bacardi did, they chose to rent out the Real World Suite at Hard Rock and pack everyone into a 3,000 square-foot hotel room that MTV made home for 4 months. All I can say, it was money well spent. The band “Lucky Cheats” played the whole time, beverage connoisseurs mixed some SJ favorites, and everyone admired the immaculate bathroom (which if you’ve seen the show, you know that is where the magic happens). So Aboslut Vodka, take notes, I am expecting a big shindig for National Vodka Day.

Slidin Thru HQ for the Late Night MunchiesIf you’re like me, you love what food trucks have to offer, you just hate having to chase them around all the time. It’s a hassle to have to follow tweets and status updates and make sure you get to the truck location at certain times, just to get a slider or a Korean taco. Slidin’ Thru is the first food truck in Las Vegas to set up residency. That means you can enjoy the amazing ever changing menu that they offer as well as their corky attitudes without having to follow their last tweet. The good news is, HQ

is open 24 hours and is located next to a bar. So when you drunkenly exit Tryst, head on down to Paradise and Sunset to Slidin’ Thru HQ. Make sure you get the Barby, a slider with caramelized onions, melted cheddar, crispy fried onion strips, bacon and BBQ sauce.

Latenight With RyanYOUR GUIDE TO INDUSTRY-FRIENDLY LATENIGHT HOTSPOTS

Ryan is a classically trained chef and a veteran mixologist plying his trade in Las Vegas. As the Event Director for Getout! Las Vegas he has been involved with a number of projects in expanding the Vegas Nightlife Scene.

Call or email suggestions for nightlife stories or if you have an industry-friendly event or property with latenight hours. Phone:

714-721-2670


“Hollywood’s” Must-Attend Nightlife List

September 2nd – 5th LDW11 Wet Republic http://wetrepublic.com

September 16th Brew Las Vegas www.brewlasvegas.com

September 17th Wine Amplified Festival www.wineamplified.com

Deals of the MonthCasinos will do almost anything to make sure their customers keep coming back to gamble. They will match you money, give you tickets to Ka, pay for your 4-star restaurant experience, and pamper you with a massage. Cosmopolitan has gone to the next level to make sure they keep the loyal gamblers happy. They introduced the Cosmopolitan Identity Series, which is a series of events their identity (loyal) members can attend for free. The events include late night movies and complimentary beers by their pool, wine pairings, spa and champagne nights and others. All the events are free and can be attended by anyone with an identity membership card. Use the link below to register:

http://www.cosmopolitanlasvegas.com/IdentitySeriesRSVP.aspx

By Ryan “Hollywood” Wieczorek


Wine Talk w i t h A l i c e S w i f tBeing a resident of Las Vegas for only one month, I realize that Vegas offers a great opportunity to experience the great hospitality, food and beverage venues in the city that never sleeps. I moved here from Southern California, and have worked in various industries, from electronics and sales, to the food and beverage industry. If you make it to the Claremont area, visit with my previous employer, the Packing House Wine Merchants (www.packinghousewines.com) and enjoy their great food, beverage and cheese selection.

I graduated with my hospitality degree from Collins College of Hospitality Management (Cal Poly Pomona), where I developed my interest in wine education. From there, I began my pursuit of wine knowledge, through working in the wine industry, certifications, travels and an endless number of books. Wanting to finally put my personal interest in technology to good use, I began my graduate degree in Instructional Design and Technology, in which my thesis will be the incorporation of wine education into online technology.

While in Southern California, I had the opportunity of opening up a bakery with a couple other partners, one being my husband, and enjoyed the culinary and baking experience I acquired while there. We operated successfully for two years, with great articles and reviews in multiple publications, and quickly became known for our jalapeno cheddar bread, fresh strawberry lemonade and mac n’ cheese. After deciding not to renew our lease, we sold the business, and moved to Las Vegas to teach in the Harrah Hotel College of UNLV, in hospitality, culinary and beverage.

And that brings me to The Las Vegas Food and Beverage Magazine. I intend to bring you monthly articles on different wine regions, styles, varietals, everything you can think of, as well as interviews with different F&B restaurateurs and sommeliers throughout Las Vegas. This

month, to explore beyond the most common grape varietals, I will introduce a couple of white and red varietals that are appropriate for the wonderful Las Vegas summer season.

Since we are right in the peak of Las Vegas summer weather, an aromatic, fresh and crisp white wine is perfect to cool you down from the 100 degree days we are experiencing. I love first impressions of wine, and since color does not influence my judgment as much when selecting a wine, aroma is what I count on to tell me how the wine is. Typical white grape varieties include Chardonnay, Sauvignon Blanc, Riesling, etc… but if you are feeling adventurous, my favorite grape varietals of the summer are the white grape varietals originating from Rhone, such as Roussanne, Marsanne and Viognier. These varietals are explosive with white flower bouquets such as jasmine, honeysuckle and gardenia. The floral aromas matched by the fruit blossoms (apple, citrus and cherry) make a perfect first impression. The Central Coast region of California is up and coming in its Rhone varietal wines, and would be a great option to look for these white varietals, such as Edward Sellers (Paso Robles, www.edwardsellers.com) or Zaca Mesa (Santa Ynez, w w w.zacamesa.com) Roussanne white wine.

If you are not a white wine drinker or just prefer a red wine for your summer-time drinking, I would have to recommend a lighter red wine, such as a Beaujolais red blend from France, which is made from the Gamay grape varietal. The Gamay grape produces an extremely

ripe, fruit-forward wine that has minimal tannins, which is great to enjoy either by itself or with food. Ideally, the wine should be served slightly chilled, at approximately 50 degrees F. Beaujolais is also a versatile wine in that it can be served with most foods, such as fish, red/white meats, salads, sandwiches, burgers, pizza, etc., and is light enough to be enjoyed for lunch or dinner, or just because! Total Wines & More sells the Louis Jadot Beaujolais for just under $10, as well as Beaujolais Crus from Moulin-A-Vent, Brouilly and Morgon regions for $15-$20, which is a great deal for an everyday summer wine.

I look forward to writing for your reading pleasure, and hope that you enjoy reading about wine as much as I enjoy writing about it, so until then... Cheers!


THE BUFFALO GRILL – ORGANIC AND FRESHWITH CHEF SHON FOSTER – MT. ZION RANCH, UTAH

The Buffalo Grill seems like it is out of a picture postcard setting in rural Utah – just east of Mount Zion Park in Mt. Carmel. It was our pleasure to be the guests of owner Kevin McLaws and Chef Shon Foster in a recent nearby getaway. Do not think that this is an ordinary ranch with run-of-the-mill faire on its menu-this a supreme delight to the palette and an experience that is noted by the international, celebrity and nearby Las Vegas clientele. The Mt. Zion Ranch is rustic outwardly, but inside those cabins is another world of comfort! Only about a little over two hours from Las Vegas, on the other side of Mt. Zion, is a restaurant that has a master chef who prepares cuisine with imagination and has quality, comfort and continental touches. Here the needs of the international patrons (as well those folks who come from all over the United States to this bit of simple heaven) and the most discerning guest and restaurant patrons will be met.Our first meal was a breakfast that included a homemade raspberry preserve which was nothing short of fantastic. All the vegetables and other seasonal fruits are grown organically on the farm itself, picked the same day as it is served, and guests may have the pleasure of choosing from the garden their own home-grown veggies and fruits for their meals. The breakfast head chef, Bill Appelwhite, prepares all the morning dishes. His sous chef is Tyler Spencer. The head waiter that morning, Jeff Strickland, expressed an apology because they were short on eggs that morning because, “Coyotes had gotten into the hen house and had a feast.” This did not prevent Bill Strickland from still having a source for organic eggs…“There are some very satisfied coyotes running through the field right now!” The Buffalo Grill will soon be undergoing a relocation on the property that will open in January of 2013 to a spot that is currently used as a horse pen and soon will be home to the new Buffalo Grill. The current capacity at the BF is 64 people and it serves breakfast, lunch and dinner. It was originally a barn, dating back to 1894 and then a cabin in the early 1920’s. In 1997, the Buffalo Grill was converted into a restaurant. It is rural, yet from the windows, you can see people from all over the world indulging in a campfire after their evening meal. Youngsters and adults all can take part in petting horses and seeing newly born colts and fillies take their first steps.Chef Shon Foster is a real person. He heads up his own organic farm where he grows vegetables and maintains a greenhouse for non-seasonal items such as strawberries, different varieties of lettuce, has a hen house for organic eggs, tomatoes, asparagus (heirloom bud), cabbage, peppers, onions and even his own source of spices. He will always handle special requests, “More the rule than the exception; you can pick your own vegetables!” Americans and

Europeans embrace this ability to choose what they will consume and dictate how they wish it prepared. Some travelers even bring freshly caught trout and have it prepared by Shon for their dinner. The salmon for the restaurant comes from the Santa Monica Seafood Company and we will attest to its freshness. “People come here and choose their own vegetables for dinner. All of our major protein is from independent farmers, including the Morgan Valley Farm and Ballard Farming. Eventually, we will have our chicken farm right here. There are a large number of families and extended families who come here and enjoy our organic food,” said Shon. “Organic farming and things that happen on the farm are seasonally influenced.” He constantly seeks out and prepares fresh sauces. Shon added, “Comfort food is king. Like au gratin

potatoes with cream of tarragon. The way things are done and their quality is best when it is in season. Lettuce is picked within 24 hours and used the same day from ground to plate. Other items are from ground to oven to plate. Squash picked that morning is on your plate that day and therefore, nutrients are at their highest level.”

Chef Foster said, “All of our food is from non-endangered species.” Although he prepares fabulous buffalo meat, they will never deplete the supply of the buffalo as was done a hundred plus years ago. In fact, the herd consists of 59 buffalos on the ranch at the current time. Shon believes in, “Laying off for a while to let a species re-populate.” Shon also said, “We take our responsibilities to our environment and society very seriously and the only way to do that is to continue learning about it. Fresh is fresh, not frozen! The source for fresh fish is from Wahweap, Utah.”

Shon Foster’s advice to other chefs is: “Do whatever it takes to stay fresh. The process of a garden is not easy. To think,

plant, reap, process and remain fresh for preparation is hard but the rewards are obvious.”

Chef Foster has heroes who are chefs in Las Vegas–the executive chef Ronnie Rainwater of Delmonicos at the Venetian and Sean Roe of Table Ten at the Palazzo. He is a huge fan of Emeril Lagasse. His French model chef is Eric Ripert of Le Bernadin in New York City.

Although the liquor laws of Utah are quite strict, many wonderful types of fine wines are served at the Buffalo Grill to enhance your meal. Sitting by the window, watching the sunset, the horses slowly heading to their pens, the buffalo finishing grazing, a fine meal and dessert are all part of this wonderful experience at the Buffalo Grill under the creative, watchful eyes, guidance and talent of Shon Foster.

VEGAS VALLEY NEWS

The Valley News TeamLucille Thaler &

Tony Zanoff

For more information about Mount Zion Ranch

and The Buffalo Grill (open 12

months) please go to www.ZMR.com or call (866) 648-2555.

Chef Shon Foster in his organic garden where guests can pick their own for their meals.


Tāyst Restaurant & Wine Bar, Nashville, TNAt Tāyst Restaurant and Wine Bar in Nashville, TN, chef/owner Jeremy Barlow says his passion for sustainable foods evolved when his style of cooking evolved. It’s when he discovered the benefits of sourcing from area purveyors that he truly began to see beyond the plate, and more toward what went into creating the food that creates the meal on the plate. Barlow says:

“The more I became involved in the world of local food the more I realized the benefits it provided: incredibly superior flavor, more nutritious foods, community support, the rebuilding of relationships with food growers, the subsistence of local farms and the impact that has on the future of my children and grandchildren. Buying local teaches you to look for people who farm in a manner that improves the soil. They farm for the future. When you realize the importance of the whole environment in growing your food, you start to pay attention to all of the other factors that affect it.”

Today, more than half of his food purchases are from local, natural and organic purveyors, including dairy, meat, greens and more. Barlow’s produce is grown by nearby 3rd generation organic farmers, while his cage-free, hormone-free, vegetarian fed chickens are raised on a 200-year-old farm in Kentucky.

Barlow’s positive food purchasing habits have earned him 41.75 points in the sustainable food category, and their monthly purchases encompass the following:

Local food sourced from 100 miles or closer; 26% of total monthly purchases, 10.40 points

Nonmeat purchases; 1% of total monthly purchases .40 points

Sustainable Seafood; 11% of total monthly purchases, .55 points

Hormone and antibiotic-free meats; 9% of total monthly purchases, .45 points

Cage-free and free-range poultry; 6% of total monthly purchases, .30 points

Boxcar Cantina, Greenwich, CTSituated in scenic Greenwich, the Boxcar Cantina draws inspiration from the border cuisine of New Mexico. However, a far-away inspiration hasn’t stopped the restaurant from sourcing locally: 18% of the restaurant’s monthly purchases are sourced from less than 100 miles away, and 23% of their monthly purchases are from Certified Organic farms.

Sourcing their food locally earns the Boxcar Cantina 7.20 points in Sustainable Food, while purchasing Certified Organic foods earns them 9.20 points.

The restaurant also embraces the concept of “eating low” on the food chain: 43% of monthly purchases are vegan, earning them 19.35 points on the GRA’s ratings scale, and while the Boxcar Cantina features a large array of vegan and vegetarian options, they also earn points for their meats. Each month, their purchases encompass the following:

Grass-fed and vegetarian fed beef; 11% of total monthly purchases, .55 points

Hormone and antibiotic-free meats; 21% of total monthly purchases, 1.05 points

Cage-free and free-range poultry; 20% of total monthly purchases, 1.00 points

Not only that, but when it comes to communicating their support of local and sustainable foods, the Boxcar takes it to the streets… literally. They feature their delicious, sustainably sourced foods every Thursday in a Westport, CT farmer’s market.

Food for ThoughtSustainable food is more than simply buying organic produce. A restaurant seeking to create a more sustainable menu also has to look at when, where and how food is procured and delivered. But whether or not your sustainable menu focuses on sourcing locally or eating low, one thing is for certain: your guests and local businesses will love you for it!

Eating Low: Sustainable Foods With Low Environmental Impact

In a May 2010 survey by Technomic, 41% of consumers polled said that they expect a restaurant claiming to be green to source at least some sustainable foods. According to the results of the survey, consumers clearly care about a restaurant’s food purchasing habits, particularly if that restaurant is making green claims.

The Green Restaurant Association evaluates and certifies a restaurant based on seven essential environmental categories: water, waste, energy, pollution and chemical reduction, sustainable food, disposables and sustainable building materials. The sustainable food category standards are extensive and offer various ways for a restaurant to earn points. Here, points are determined by what percentage of a restaurant’s food purchases meets the various criteria, including certified organic items, natural and hormone free meats, vegetarian and vegan options, sustainable seafood, regional and local purchases and more. Each restaurant earns points in this category by completing a combination of steps that best fits their needs and menu.

Looking for inspiration? Here’s how two Certified Green Restaurants® incorporated sustainable and organic foods into their menus and restaurant philosophies.

By Jennifer Fleck, Green Restaurant Association

Green Restaurant AssociationTM

Since 1990

Thinking of Going Green?

a non-profit organization

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

www.dinegreen.com

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September 2011 The Las Vegas Food & Beverage Professional

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