September 2014

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September 2014 I The Las Vegas Food & Beverage Professional 3www.lvfnb.com

September 2014

CONTENTS2

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FEATURESFRONT COVER FEATURE IS DEDICATED TO THE OPENING OF SLS LAS VEGAS SUPPORTED BY WIRTZ BEVERAGE NEVADA with a personal appearance by Danny Wirtz to tour the new SLS Las Vegas and toast its opening with SLS Las Vegas President and COO Rob Oseland welcoming in a new beverage generation to Las Vegas! This feature will also support additional events and venues including ‘Life is Beautiful,’ the downtown music, food and bever-age festival now in its 2nd very successful year.

INSIDE FRONT COVER IS OUR WAY OF LETTING EVERYONE KNOW THAT NAPA IS STILL DOING WELL AFTER THE EARTHQUAKE and our associate, Perfect Puree of Napa, reports that all is well in Napa and cleaning up after experiencing the major earthquake. Unfortunately, a lot of wine was lost when the quake shook down shelves in the shops and restaurants and destroyed property, but they wanted to advise that business is back “as usual” during this peak visitor season. We wish all of Napa the best!

ESTRELLA DAMM BEER FROM SPAIN IS HIGHLIGHTED IN THIS ISSUE AND ITS ENTRY INTO THE LAS VEGAS MARKET in a big way. Read more about this famous beer of Barcelona and its famous International Brand Ambassador Chef Ferran Adriá and how importer United States Beverage and distribu-tor Southern Wine & Spirits have teamed up to bring us this unique beer.

BACK COVER OF THIS ISSUE INTRODUCES YOU TO THE GLOBAL GAMING EXPO COMING September 30-October 2 and is the largest gaming expo in the world, which you won’t want to miss. Known as G2E, Global Gaming Expo has grown into a one-stop shop for all casino related products and services including the food & beverage pavilion called F&B@G2E.

This year G2E is introducing the Hotel Show, which is produced inconjunction with NHLA-Nevada Hotel & Lodging Association and should be an interesting addition. We will be there, so look for the LVFNB booth at F&B@G2E. CHEERS!

Cover

2

22

BackCover

Page 4Hot Off the Grill!

Page 5For the Love of the Craft...

Page 6

What’s Brewing?

Page 8

Ask Doctor Sake…

Page 9

Food For Thought:

About Summer Wines

Page 10

Wine Talk

Page 12What’s Cooking?

Page 14GRA

Page 15Chef Talk

Page 16COVER FEATURE Wirtz Beverage, SLS and Life is Beautiful: Three more reasons to love Las Vegas.

Page 18 These Girls Have It— Kudos to Our Female Certified Cicerones®Sarah Johnson

Page 20Industry Night & Day Lifeof Las Vegas

Page 21Dining with the Harrises

Page 22Estrella Making its way into Sin City

Page 24Brett’s Vegas View

Page 26Human Resources

Page 27The Bottom Line

Page 28Product Spotlight and American Culinary Federation Chefs Of Las Vegas Chapter Page

0EventsAd Index

4 The Las Vegas Food & Beverage Professional I September 2014 www.lvfnb.com

Bob BarnesEditorial [email protected]

Crystal MarieBrand Ambassador & [email protected]

For all Website inquires contact [email protected]

Adam RainsBeverage [email protected]

September 2014Mike FryerSr. Editor/PublisherThank you for joining us in this issue of The Las Vegas Food & Beverage Professional. For any questions or comments please [email protected]

Juanita FryerAssistant To Sr. EditorACF Chefs Liasion/[email protected]

HOT OFF THE GRILL!

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

Las Vegas, NV 89146www.lvfnb.com

The Las Vegas Food & Beverage Professional

@lvfnb

Visited Comme Ça at The Cosmopolitan after a much too long absence and was

immediately taken away with Executive Chef Brian Howard’s award-winning

dishes and the great service from every one of the staff. Of course the entire

menu is worth trying and the happy hour at the bar is exceptional. I just have to

mention two items that took my breath away: the Mediterranean Octopus (one

of the most tender and flavorful I’ve had) and the Texas Red Fish En Papillote (the presentation alone will wow you and the layers of flavor will delight your senses).

Just had to mention that our journalist, Scott Harris, is now consulting for Com-

me Ça Restaurant with their wine and beverage programs, which can only be

another plus for the David Myers Group. Here we caught Scott in the wine cellar

with Comme Ça’s General Manager An-thony Esparza during an inspection tour.

Guess who’s coming to Las Vegas? Well, at the new SW location they are calling

“Downtown Summerlin,” Lazy Dog Restaurant & Bar out of SoCal is a family-

owned operation headed by founder and CEO Chris Simms who recently told me that they are shooting for a February 2015 opening. If

you’re not familiar with the Lazy Dog concept you are in for a treat: great comfort food, extended bar menu with emphasis on

the beer with a kick-back mountain lodge atmosphere. Check them out online or at their

locations www.lazydogrestaurants.com.

JournalistBen Vaughn

JournalistLeAnne Notabartolo

Journalist Ask Dr. Sake

K. Mike Masuyama Ph.D.

JournalistRebecca Rajkowski

Journalist Chef Talk

Allen Asch

Journalist On the Edge With Al Mancini

Al Mancini

Accounting ManagerMichelleSan Juan

Journalist HR Insights

Linda Bernstein

Pre-Press TechnicianBrandon Yan

Journalist & PhotographerJoe Fogarty

Graphic DesignerKaren Kunz

Journalist Brett’s Vegas View

Jackie Brett

JournalistShelley Stepanek

Journalist Food for Thought

Les Kincaid

JournalistsScott & Elaine Harris

Journalist Mixology-ology

Mitchell Wilburn

CONTRIBUTING STAFF

Journalist Green Restaurant Association

Michael Oshman

Journalist Wine Talk

Alice Swift

Journalist Epicurean CornerVictoria Pindrik

JournalistBen Brown

PhotographerBill Bokelmann

PhotographerJoe Urcioli

PhotographerDanette Chappell

PhotographerRose Powell-Carver

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.


For the Love of the Craft

By Adam RainsAdam has a passion for food, wine & spirits.

He has completed the BarSmarts program and is a Level 2 Sommelier. A supporter of farmers markets, his mantra with cocktails and food is

“fresh is best.” His podcast, “Las Vegas Cocktail Weekly,” can be downloaded for free on iTunes.

www.lasvegascocktailweekly.com

The Ol’ Pub MaryThis breakfast hangover beverage can be a multitude of things. It’s conceivably a saint, a savior, a staple, a meal and at times your only source of vitamins for the entire day. Binge drinking aside, this is a liquid that can enliven your soul and save

you from a possible day-ruining abyss. Like many drinks, this has the potential to be amazing and transformative but put in the wrong hands it can debilitate your very spirit.

Our newest rendition for the Gordon Ramsay Pub at Caesars Palace draws on the span of the English influences from India to Spain. Along with the “fresh” (celery root, green onion, chervil, chile, citrus), we also use an array of dried chiles, roasted red pep-per & classic Bloody Mary ingredi-ents. Much to the masked annoyance of our chef, we again invaded the restaurant’s pantry and found the deep and rich flavors of Tandoori. Tandoori spice originates from the Punjab region of India and brings a wide luxuriance to the flavor palate. While the Indian spice may be the “x-factor” in the drink, what brings it all together is the vodka. In this case, I chose the classically awesome Absolut Citron from Sweden. The Citron melds with the fresh lemon and natural acidity of the tomato bringing the drink into another flavor octave.

The Ol’ Pub Mary’s garnish has evolved; originally we kept it very Indian with cumin yogurt drizzle and julienned vegetables. It was soon altered in order to avoid the questions about the mysterious “white stuff” on their 10AM Bloody Mary. We chose a dif-ferent path and now feature part of the Pub’s “Devils on Horseback” appetizer (bacon wrapped dates) which rides high atop the cocktail along with marinated peppers and Paneer cheese. All of which provide further nutrients and palate pleasing goodness. Come to the Gordon Ramsay Pub & Grill at Caesars Palace to enjoy daily (open at 11AM).


By Bob BarnesBob 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 event was a reunion of sorts, as Chef Johnny Church (executive chef of MTO Café/RM Seafood/RX Boiler Room), Eduardo “Lalo” Saavedra (MTO Café chef) and Tim Etter (owner of Tenaya Creek) collaborated just like they had when they worked together at the brewery’s restaurant back in 1999 (the restaurant has since closed to make room for more brewing equipment). And, STK Chef Aaron Bayliff, who prepared the evening’s desserts, had previously worked with Chef Church at RM Seafood. The monthly Sunday pop-up dinners are the brainchild of Chef Church and always bring together some of the city’s finest chefs. This was the fourth dinner and we were welcome to enjoy five of the brewery’s beers in whatever order we chose. Ably poured by owner Tim Etter, beers were Hefe, Local 702, Brown Ale, Hop Rider IPA and Hauling Oats Oatmeal

Stout. Accompanying courses, all outstanding dishes, were appetizers of chicken wings, duck spring rolls and La Quercia Prosciutto with figs and goat cheese; shrimp ceviche with coconut, ginger and sweet potato; heirloom tomato, stone fruit & blue cheese cornbread; crab stuffed Rocky Jr. Chicken; and Chef Bayliff’s desserts of buttermilk panna cotta with macerated grapefruit and root beer float with sassafras ice cream & s’mores cookies. Of special note is that the restaurant used local grown/raised items, many from Boulder City, Pahrump and the Downtown 3rd Farmers Market. The dinners are evidently no longer a secret, as the restaurant was filled with about 65 diners. Call the restaurant at 702-380-8229 for info on its next monthly dinner.

Aces & Ales continues to supply us with outstanding tap takeovers, with last month’s offering

the 5th Annual Strong Beer Festival featuring three days of beers weighing in over 7% ABV. More than 70 beers were poured, many of which had never been seen before in Las Vegas. My palate enjoyed Evil Twin Imperial Stout, Jolly Pumpkin Biere de Garde, Hangar 24 barrel-aged Imperial Stout; and two of my old favorites—Tenaya Creek Jackalope Barleywine and Dogfish Head 120 Minute IPA.

Hofbräuhaus Las Vegas will mark its 10th year celebrating Oktoberfest. Siegfried & Roy will kick things off, tapping the first keg on Sept. 13 at 7 p.m. and the festivities will continue through Oct. 31. More celebrities are on tap throughout, with guest keg tappings taking place on Fridays or Saturdays at 7 p.m. and bands from Germany and Austria are imported providing nightly entertainment.

The Mandalay Bay Beer Weekend Sept. 12 and 13 will be a two-day beer extravaganza. First up on Friday night at 7:30 is a Brewmasters’ Dinner at miX Restaurant ($225 all-inclusive) hosted by Brooklyn Brewery’s Garrett Oliver and Firestone Walker’s Matthew Brynildson with five courses featuring the beers of the brewmasters’ respective breweries, presented

On July 27 MTO Café in Downtown Las Vegas hosted its monthly Sunday Night Supper Series, which this time around was a tasting menu paired with the beers of Tenaya Creek Brewery.

Teamwork in action as chefs prepare shrimp ceviche with coconut, ginger and sweet potato

crab stuffed Rocky Jr. Chicken


As always, great beer happens in Vegas!

and discussed by the brewers themselves. The festivities continue on Saturday from 3-4 p.m. at Eyecandy Lounge with a panel discussion on all things craft beer featuring Brooklyn Brewery co-founder Steve Hindy and guests such as Celebrator Beer News Editor Tom Dalldorf. The event is free to attend but, limited to the first 100. Later that evening from 7:30-11:30 will be the Main Event: a festival at Mandalay Beach with brewers presenting their beers, joined by chefs from restaurants within the MGM Resorts family. Featured breweries include Brooklyn Brewery, The Bruery, Dogfish Head, Firestone Walker, Goose Island, Lagunitas and local breweries Bad Beat, Banger, Big Dog’s, Crafthaus, Joseph James and Tenaya Creek. The cost is $75, which includes entry, beer and food. Ticket sales and more info can be found at mandalaybay.com/beer.

Speaking of Mandalay Bay, Director of Food & Beverage/Certified Cicerone® Sarah Johnson used International Beer Day as an excuse to host a sampling of the property’s five core beers: Firestone Walker Pivo Pils, Lagunitas IPA, New Belgium Fat Tire, Brooklyn Brewing Brown Ale and Goose Island Sophie, all of which are available throughout the resort and even free while gambling. I told Sarah she may be responsible for me developing a gambling problem.

The 3rd annual Downtown Brew Festival on Sept. 20 will take place from 6 to 10 p.m. at the Clark County Amphitheater in downtown Las Vegas. Expect more than 150 beers from 50 breweries, including plenty of locally-brewed brews from both Northern and Southern Nevada, food from local celebrity chefs and local bands. Organizer Brian Chapin never disappoints and always puts on superior events, with a great quantity of quality beer being served. This fest typically sells out with attendance capped at 3,000, so consider purchasing your tickets at downtownbrewfestival.com, where you’ll also find the line-up of breweries that will be pouring and ticket pricing.

Shakespeare’s Grille & Pub continues to support local beer with frequent tap takeovers, but now they’ve gone even further, by collaborating on a beer with Joseph James Brewmaster Matt Marino. Co-owner Corey Coleman and GM Jeff Urbanski helped design and brew Milkshake, a 6% ABV chocolate milk stout with Ethiopian cocoa nibs added, which Jeff reports is very chocolaty, catering to his chocolate addiction. A tapping party was held on July 31; hopefully some is still left, so hurry on down to Shakespeare’s to check it out. Shakespeare’s is in Henderson at Coronado Center and Eastern.

HOW TO TASTE BEER:This may initially seem a bit obvious at first, but understanding the physiology of how we taste can enhance the way you can perceive flavors in beer. The way you are able to recognize different flavors is by the combination of what you taste, and what you smell. So, when drinking beer, it is important to ensure that you can smell it by using glassware and avoiding drinking directly from the bottle or can to ensure that the aroma can escape the vessel. Before you drink, give the glass a swirl. This agitates the beer and causes more carbon dioxide to escape, bringing with it various aroma compounds. As you are taking a drink, breathe in slowly through your nose to capture the beer’s aroma. Hold your breath as you taste the beer in your mouth. After you swallow, slowly exhale through your mouth. This allows you to taste the residual aroma along with the lingering aftertaste.

BEER TIP OF THE MONTHThis month’s tip comes courtesy of Luis Tovar, a Certified Cicerone® and BJCP Recognized Beer Judge who can be found judging in competitions, assisting the local craft beer community and writing for his website Hooked on Hops.


ASK DOCTOR SAKE… Sake in Cooking

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.

Traditionalyet New

A golden color white soy sauce

No burnt dark soy sauce flavor

No darkening color in cooking

Remarkable for sea foods, veggies, pasta,

fusion and natural foods

www.whitesoysaucefood.com

Perfect Soy Sauce Flavor

without the Color!

Sake is also for cooking in addition to drinking straight, hot or cold, and for mixing. Sake has been an integral part of food preparation and cooking in Japanese cuisine. Sake functions with harmonizing ingredients and sophisticating flavor-appearance of food, compatible with the use of wine or beer in cooking.

A profound contribution of sake in cooking is to create glazing or “Teri” on the surface of food. A blend of soy sauce, sugar, and sake creates an attractive glistening on the surface of meat or seafood along with enhancing a taste of pungent-complex tone. Beef teriyaki, chicken teriyaki, and salmon teriyaki are among the outcomes. Shrimp and scallops can be also cooked in the same manner. The soy sauce-sugar-sake mixture is brushed on the food surface in grilling like a BBQ sauce or used for a short soaking prior to cooking. “Teri” part of “Teriyaki” means glazing, “Yaki” means grilling or BBQ cooking; combining together “Teriyaki” makes a glazed dark color in visual and also sophistication in taste. White soy sauce is a pale color, in the place of dark soy sauce, makes seafood teriyaki less darkened in appearance and less pressing of soy sauce flavor, which is preferred by some chefs.

FYI, this soy sauce-sugar-sake blend is one of the characteristic Japanese flavors, which has been accepted to our taste buds in Sukiyaki, Tempura sauce, broiled Unagi-sea eel and stir fries,

though the ratio of soy sauce, sugar and sake varies but must be balanced. Do not use too much sugar to make too sweet.

Sake is excellent also in marinating for tenderizing animal food texture and penetrating flavor components deep in the matrix. Wine or beer does similarly due to the presence of alcohol but for respective characteristic flavors. For an example of chicken, sake is used for marinating along with soy sauce and other ingredients to make an Asian-style chicken dish, while wine for an Occidental style with appropriate herbs-spices. Such a marinated chicken can be cooked in a pan or over the grid skewed or not.

Clam steaming is another renowned dish with sake. Buy fresh, live clams at a seafood market and soak in water with a little bit salt to let the clams spill sand from the body out. Note, a refrigerator temperature might be too cold for clams to do so! Do not kill clams prior to cooking. Wash with a brush to clean shells if needed. Place in a sauce pan, and add sake and a pinch of salt, which is heated with a lid to entrap steam. When you see all opened shells, it is done. Then transfer to a deep plate or bowl and sprinkle finely chopped green onion over it. Now it’s ready to eat with lemon and white soy sauce if preferred with good dry, light bodied sake, hot or cold. Do not waste liquid left in a pan, which is excellent for soup, hot or cold or adding to a seafood pasta source, without a tiny part of sand or fragment of shells at the bottom. Any clam can be used with one exception, to me. Mussels I prefer white wine for steaming, which go well with chilled white, dry wine rather than sake. Chopped garlic might be an optional addition in steaming.

There is so-called cooking sake like cooking wine. Cooking sake usually contains salt or other ingredients, which is classified as not a true sake according to the Japanese sake tax code. It is often less expensive than regular sake and is made with generic or blended sake. Rather use a regular sake itself in cooking, my wife advises. Any left-over sake can be used for cooking. Remember, however, do not use a cheap one because a cheap sake makes your dish cheap. Try to use a good Junmai sake.

“Mirin” is a kind of cooking sake for a wider application but is not classified as a true sake by the tax code. It tastes sweet and is occasionally good for fresh vegetable dishes with rice vinegar. Mirin is made similarly to sake but from sweet rice with alcohol added in process. A true Mirin is sold often next to sake but not on the shelf of regular Oriental sauces or liquid condiments because of its alcohol content. If sold, it may be a non-alcohol Mirin, which is compounded by ingredients without alcohol or fermentation process. Take a look at its label carefully. It might functions differently from sake or a true Mirin, many chefs claim. For use of sake in cooking, sake must be tasted before use to create a real traditional or fusion dish. It is not kitchen drinking but kitchen tasting. Kanpai at Kitchen!


By Les KincaidLes 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/leskincaidwww.twitter.com/leskincaid

FOOD FOR THOUGHT

About Summer Wines

Bold, high-alcohol wines can be delicious with wintry braises and comforting stews, but when temperatures rise, they just don’t cut it. When it’s warm enough to be hanging out on the patio, picnicking at outdoor concerts or grilling in the backyard, it’s time to start setting your sights a bit lower. Summer’s the time for refreshing, low-alcohol, food-friendly wines that you can savor without feeling soused. And if you think all low-alcohol wines are syrupy-sweet or short on flavor, think again. Here are a few varietals that will surprise you—that are low in alcohol, but loaded with flavor. Because Rosé is made in so many different styles, it’s not by definition a lower-alcohol style. But a well-balanced Rosé

that demonstrates the richer fruit flavor of a red and the food-friendly acidity of a white is an unbelievably delicious summer wine—think cold cuts and goat cheese. Check out your retail wine store for any of these varietals that will keep you refreshed and also keep down the alcohol levels too. Try Chenin Blanc, Gamay, Albariño, German Riesling, Vinho Verde, sparkling wines, or Moscato D’Asti.

Just as food is seasonal — tomatoes and corn are the cornerstones of my summer lover diet — so is wine. So bring on the Wines of Summer: light, crisp whites; thirst-quenching dry rosés; fruity, luscious reds. And, of course, don’t forget the bubbles!

The pleasures of summer are many, but enjoying a cool refreshing glass, or two, of a low alcohol wine will enhance your pleasure and you’ll feel much better for it.

BACON FRISéE SALAD6 pieces thick cut bacon1 cup pearl onions¼ cup toasted walnuts1 head frisee, cut into 1-inch piecesJuice of 1 limeFreshly ground black pepper¼ cup bacon drippings (reserved from roasted bacon)

Preheat oven to 350°F.

Place the pearl onions on a baking sheet lined with aluminum foil. Place a roasting rack or cooling rack on top of the onions and place the slices of bacon on the rack. Put the baking sheet in the oven and cook for about 25 minutes or until bacon is cooked but not crispy and the pearl onions are tender. Remove the bacon and strain the onions, saving the bacon drippings.

Once slightly cooled, peel the roasted pearl onions. They should just slip right out of their skins. Cut the bacon into 1-inch pieces.

Place the frisée in a bowl and add the bacon, peeled pearl onions and walnuts. Drizzle the lime juice and bacon drippings around the outside of the bowl, season with freshly ground black pepper and toss.

Yield: 4 servings

Here’s a great summer (or anytime) salad. You can locate all ingredients at almost any

grocery store. Try it, you’ll like it!


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

By Alice SwiftAlice Swift has been a resident of Las Vegas since July, 2011, and is currently an instructor as well as a Ph.D. student at UNLV’s William F. Harrah College of Hotel

Administration. She also works as Senior Learning Design Consultant for MGM Resorts University. Check

out her website 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: [email protected]

which regularly features a female in the F&B industry. The honoree this time was Las Vegas’ newest Master Sommelier (MS), Lindsey Whipple!

Whipple, who recently became an MS in May (2014), took just over a decade to achieve this ultimate goal. During the luncheon, she shared her journey with us, which was quite inspiring. In addition, she gave some great advice for aspiring sommeliers, or just anyone aspiring to achieve their goals. The following are some fun facts of Whipple’s journey, as well as some lessons learned along the way.

• I’m at your service.

Whipple is very humble and unpretentious, and it was evident from her humorous yet accurate comments about being a sommelier: “…We’re here to guide you, to educate you, and to serve you as best we can. I’m at your service. I am not here to tell you you can’t put ice in your Krug, serve up your red wine with ice cubes… I’ll serve it to you with a smile!”

• At your breaking point, you either keep going, or you stop. You have to make a choice.

Whipple arrived at her make or break moment during her studies towards MS, and she decided that she had to make a choice. “…I had to make a HUGE decision, which most people wouldn’t make; [I] quit my job. There’s no way, with the intensity I was working at, I was going to be able to finish that test, with the time I needed. It was really hard, but it was worth it.”

• Believe in yourself.

Reggie Narito Jr., MS, during her studies, imparted some words of wisdom to Whipple. He said, “The only one that’s standing in the way of you passing this test and failing this test, is you. You have complete capabilities, put in

the hard work and time to do this.” What’s so commendable is that Whipple is dyslexic, yet her extra hard work and dedication to study paid off, and she passed her MS exam! Her confidence is so inspiring… “Failure was NOT an option. When you’re in the zone, you can just feel it.”

• Form your support group, of family, friends, mentors, etc.

“I had a great group of mentors around me, and friends that understood, kept me going, and kept encouraging me. Family, my friends, and my mentors, [were] right there, saying “You can do it! Keep going!”

• Keep your fists up and don’t back down. Be strong, and have a tough skin. Never EVER give up, whatever you’re doing. Don’t let ANYONE tell you that you can’t do it.

“That only makes me want to do it more. If you tell me I can’t do something, not only will I do it, but I’ll do it better than you… I will finish it, I will do it well, and make you proud!”

And finally, some fun facts about Lindsey Whipple!

• As much as she loves working on the floor and having her consulting business, Vegas Vine, Whipple has a love for teaching!

“Jason [Smith] had me teaching Intro class right away [after becoming an MS]… Teaching is so much fun for me, and I love that. Teaching young

kids and newbies is so fulfilling, that’s why I did it. The point of being a Master is teaching and guiding, and that’s all I want to do. So it was great to get to do that right away.”

• Did you know that Whipple grew up as a competitive swimmer, AND is a UNLV Alumnus?

Not only was she on UNLV’s Division One swim team, Whipple was a Beverage Management major at the William F. Harrah College of Hotel Administration. She worked in the local Vegas F&B industry, working for Southern Wine and Spirits in their boutique wine division, and also worked as a sommelier for Cut Las Vegas.

The best way I can think of to end this article, is with Whipple’s final words about the story of her journey.

“After [becoming a Master Sommelier], my life completely changed. It’s been non-stop since that test, and in a great way. Taking that momentum and moving into bigger things, it’s just been amazing. It’s a once in a lifetime experience that I will always remember, always. [Coming back,] there was so much love here [in Las Vegas], I could feel it. Everyone was just so happy [for me]. I could only tell you that, passing from Vegas, I was like, ‘I did it for my hood!’”

Congratulations again to you, Lindsay Whipple, and may your career continue to skyrocket and flourish!

Cheers~! Alice

Lindsey Whipple, MS

In July, I had the great honor of attending a quarterly event hosted by Southern Wine and Spirits, called “Women Gone Wine,”

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WHAT’S COOKING?

By Bob BarnesBob 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]

Imperial Tacos & BeerDoes Both Right

When you think of tacos do you think of beer, or when you think of beer, tacos? It really doesn’t matter, for Imperial Tacos & Beer does both extremely well. Let’s start with the tacos, which are artisanal street tacos at their finest. Not only are the tacos very reasonably priced from $2.50 to $3.95, but they are a full-sized portion, with a bevy of choices that include 14 varieties, all an excellent blend of savory flavors that fit together well. My favorites were the al pastor—pork shoulder marinated in achiote with pineapple, avocado cream, onion and cilantro; beef barbacoa—slow roasted with Ninkasi Otis Stout-molasses bbq sauce; and fish—grilled mahi-mahi fillet with mango-habanero salsa, chili-lime crema and guacamole.

But tacos are not the entirety of the menu. A must try is the guacamole with red onion, jalepeno, lime, cilantro, tomato and queso fresco with options to add mango & crab or pomegranate & toasted pumpkin seeds. And a very distinctive offering is the jicama salad, a variety of textures with jicama, red onion, avocado, mandarin orange and cilantro tossed with a chili-orange vinaigrette. The menu includes enchiladas, sopas, tostadas, quesadillas, ceviche, a variety of salads, steak huarache, chocolate stout cake, flan and churros. An emphasis on freshness is evident, as everything possible is made in-house, including the tortillas.

Now on to the beer. The list is carefully curated by David Bowers, a Certified Cicerone® who earned his certification in February. What stands out is that the beers pouring from the 20 taps and approximately 70 bottles are not the same old, tired labels you see most everywhere. During my visit I enjoyed The Bruery Trade Winds Tripel, Evil Twin Imperial Stout, 50/50 Eclipse Barrel-aged Imperial Stout and locally brewed Joseph James Barrel Melange (Raspberry Merlot Barrel Saison blended with Bourbon Barrel Imperial Stout). The bottle list is arranged by beer style and the tap list is neatly organized on a chalkboard delineating brewery name, style, ABV, name of beer, IBU and price. Speaking of price, you’ll find the ones here are considerably less than the same offerings found on the Strip (if you can even find them!). Bowers always keeps some local beer on draft or in bottles, changes the line-up often and the beer lines are cleaned regularly in house by staff. Since opening in May, initially patrons were going for light lagers, but after word got out and after patrons ventured to try new beers to their palates, the fastest movers are currently sour/wild ales.

Bowers says he and his partners, sister- and brother-in-law Tabitha Fiddyment Simmons and John Simmons, came up with the concept three years ago, as they noticed there really weren’t any establishments with a real pub environment without gaming. The space is beautifully rendered, designed and built out by NuTone Construction Owner Brian Armstrong, with original artwork painted by local artist Donovan Fitzgerald, rustic wood tables and chairs and attractive tile floors. The artwork is quite unique and worth the price of admission itself, and includes a hand-carved rendition of Cheech and Chong drinking beer and “the blessed taco”—an image of a halo-ed Madonna with a glowing taco. Completing the cool vibe are an assortment of veladoras—Mexican prayer candles/lights—hanging from the ceiling.

An excellent happy hour occurs daily from 3-6 p.m. and 11 to close, offering tacos for $2-3, Mexican beers for $3 and house margaritas for $4. Imperial Tacos & Beer is located at 3900 Paradise Rd. between Flamingo and Twain in the former location of Firefly and is open daily from 11:30 a.m.–2:00 a.m.

tacosandbeerlv.com (702) 675-7572

Farm 24-7 at Aliante Celebrates One-Year Anniversary

Farm 24-7 is named for its opening hours and affinity for using produce and fruit from local farms and herbs grown on property. The eatery at Aliante Casino & Hotel recently passed the one-year milestone by adding new dishes to its menu, such as breakfast burrito, garden burger and chicken teriyaki bowl. Restaurant Manager Randall Meyer says 30-40% of the menu is comprised of dishes using local ingredients and 15 different rotating fruit pies are sourced from local orchards such as Gilcrease Orchard.

In addition to its attention to fresh ingredients, the restaurant stands out for its service. Sous Chef Patrick Dixon makes it a point to interact with each table during service, inquiring about guests’ satisfaction. Server Shawn Boyle, who has worked every shift since the restaurant opened, loves serving, putting smiles on people’s faces and his work environment. Shawn said, “My team members are my family and we all connect—back of the house and front of the house. We all have camaraderie and love for each other.”

Farm 24-7 has recently earned a respectable accolade, as it was added to the Gayot Las Vegas Top 10 24-Hour Restaurants list. Also worth mentioning is the concert venue just steps away, making a dinner and show experience a convenient option. Coming up are Lachlan Patterson and Rod Man from NBC’s Last Comic Standing on Sept. 13, Sisaundra Lewis on Sept. 27 and Earl Klugh on Oct. 4.

aliantegaming.com/dine/#farm247 702-692-7777

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Certified Cicerone® David Bowers


Why Join JCCNV?Japanese Chamber of Commerce of Nevada works in

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

business environment, and to improve and nurture business relations between Nevada and Japan.

You are welcome to attend our many exciting events, and you are encouraged to bring lots of business cards!! We also welcome you to join a committee, check our website, and support your fellow JCCNV members. Please contact

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Reusables tend to be a better environmental choice than disposables. But, after a restaurant makes the choice to use reusable plates, utensils, and linens, it becomes an important decision of how to wash those items.

For plates, cups, and utensils, it is vital to have a spray valve that is less than 1.28 gallons per minute. It is also important to have a very energy and water efficient dishwasher that utilizes the greenest of dish chemicals. With the green cleaning and reusables, you have a recipe for sustainability.

But, what about that nice reusable napkin? Or that elegant tablecloth? Where do those get cleaned? Usually, a restaurant rents the linens and has them cleaned by a company that cleans them… and returns fresh and clean laundered towels, napkins, and tablecloths. What about all the energy, water, and chemicals used in such a process?

We are proud that one company became the first Green Restaurant Association Endorsed Green Linen Company. It’s called W.H. Linen Rental. They are part of a $5.4 billion per year business servicing linens for the U.S. restaurant industry, but they are the only company that is GRA-Endorsed… and the only company that can earn a restaurant 6.25 GreenPoints™ towards becoming a Certified Green Restaurant®. By using W.H. Linen Rental, restaurants can earn GreenPoints™ in energy, water, and waste.

When restaurateurs think of environmental sustainability, they tend to think of recycling, sustainable food, and energy efficiency. It’s now time that the restaurant industry think about how they are cleaning their most important items. With the Green Restaurant Association’s new endorsement standard… and W.H. Linen Rental being the first company to meet it, restaurants in the eastern seaboard now have an option to have a green linen company service their restaurants.

Saving Energy and Waterwith a Green Restaurant Linen Service

As of 2012, the Green Restaurant Association developed an environmental standard that would address the importance of choosing a green linen company. The standard is rigorous and achievable: • Company must be certified in TRSA’s Clean Green Program, where the company meets the 60 points of tier one BMPs, and an additional 70 points from tier one or tier two BMPs.

• Company must be audited by TRSA and pass the audit.

• Company must furnish the TRSA audit to the GRA.

Using an item many times before discarding it is a better choice than using an item once before discarding it.


I might be a little late on the Kale Bandwagon, but I guess I just jumped onboard. I had an opportunity to try some home-made kale chips and was taken by the taste and texture of the treats. The ones I tried were baked after a tossing with olive oil and a little sea salt. After eating them and learning how to make them I realized they are not as easy as making potato chips. When you make potato chips you slice the potatoes thin and then fry them until golden brown. The problem with kale is that you do not neces-sarily want them to be brown or burnt, but you want them to be crisp.The first step is to figure out which type of kale to use. I used to love the Kamome Red Kale for a garnish when plating meals. The size and color were a great addition to the plate. But this type of kale is not the ideal one for baking. There are 8 common types of kale available, but there are many more available in the marketplace. After testing a few types I quickly realized that the curly kale which is the most common type available in most supermarkets was good enough to stop worrying about finding a better one. I liked the Premier Kale, for its tenderness while being old enough to harvest, but I think the availability of the curly kale outweighs the slight tenderness issues.The next step is what to do now that we know which product to use. Kale has a lot of uses other than chips, but for now I will focus on them. The first step is to remove the stems. The stems are the toughest part of the plant. If you have ever bought mature spinach you know that you need to remove the stem as well. The process is similar to that of spinach. If you want to make kale chips you cannot buy baby kale that does not need to have the stem removed.The next step is to cut, or preferably tear the kale into large pieces. After that wash and thoroughly dry the greens. This is a very important step. Toss in oil but do not over drench. This would be an ideal place to use an oil spritzer. Bake in a single layer at low heat, less than 300 degrees for approximately fifteen minutes, and a very important step is to let them rest at least 3 minutes

before eating. This allows the chips to finish cooking without overcooking.Another alternative is to microwave the chips. This works better with a flat leaf kale such as Lacinato kale. Toss the kale with oil and lay them out in a single layer and microwave for three minutes. It may need more time depend-ing on the moisture content.Why should you eat kale? It has twice as much vitamin C as an orange. ¾ of a cup of kale have the recommended daily allowance of vitamin C. We don’t typically think of our greens as sources of even healthful fats, but kale is actually a great source of alpha-linoleic acid (ALA), the omega-3 fatty acid that’s essential for brain health, reduces Type 2 Dia-betes risk and boosts heart health as well. That amount of kale also will supply all of the daily requirements of vitamin A, which is more than any other leafy green. Another bazaar aspect of kale is that it has more calcium than milk, 150 mg per 100 grams versus 125 mg in milk. The body absorbs calcium 30% better from kale than from milk. But beware; statistics say kale has one of the highest concerns for residual pesticides. This means you should purchase organic products or you should make sure that you properly wash and sanitize the product.Kale has plenty of phytonutrients, things like quercetin—which helps combat inflammation and prevents arterial plaque formation—and sulforaphane, a cancer-fighting compound. One of the factors when thinking about the nutri-tional aspect of foods is that many times they allow you to absorb the nutrients better when they are paired with other foods. Some examples of this are fats like avocado, olive oil or even parmesan can make fat-soluble carotenoids more available to the body. And acid from lemon juice helps make kale’s iron more bio-available as well. I have done this in the past with using lemon juice and romaine lettuce to bring up my iron count. I hope you enjoy some kale chips, or any other form you eat it in.

Chef TalkBy Chef Allen Asch

Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary Institute of America, Johnson and

Wales University and Northern Arizona University. He is currently teaching at UNLV.

He earned his Certified Culinary Educator Endorsement from the American Culinary

Federation in 2003.

Kale


Ours is a city of constant change. We are always striving for the “new new”—the latest in beverage, gaming, food and yes, even culture. One entity that has been a constant pioneer in this change is Wirtz Beverage. In a city of transplants and transients, the family owned- and operated company has been doing business in Las Vegas since 1977. It’s been said that where there is wine, beer and spirits, there is culture.

By these standards, Las Vegas is very cultured, but there is much more to it. Our culture is steeped in frontier history, a bit of glitz and glamour and the belief that anything can happen. It started with the development of our casinos—mini cities that create

their own brand of guest interaction and experience. Here, in Las Vegas, there is no question that our unique food and beverage industry plays an important role in that experience. That is why Wirtz Beverage Nevada, a leading distributor of premium wine, beer and spirits, has been a partner and friend to many on the Strip and beyond for so long.But, it goes further than providing the products that guests will enjoy. It’s

about creating something new, something memorable, the ultimate consumer experience. And within our evolving city, it’s extended beyond the walls of our casinos and into unique programs and events that have helped inspire a promising new culture. Many of these initiatives have been the brainchild of Wirtz Beverage, its diverse team of renowned specialists or valued partners.We spoke with Danny Wirtz, EVP of Wirtz Beverage Group, who said,

“We’ve always had a vision for the future. It’s about progress. We want to

leave the places we live and work better than the way they were before us. To do that, you need to reinvest and reinvent. You need to move with the times. We’re really proud of the company we’ve built and how we’ve contributed to the culture here in Las Vegas. And right now, it’s a very exciting time.” You see, Wirtz Beverage is not just in Las Vegas to help sell products.

Much more than that, it is the company’s mission to help further the trade, foster community and build the city’s esteem—one account, one event or one exceptional experience—at a time. To that end, currently, Wirtz Beverage is involved in two of the hottest projects to have come to Las Vegas in a long time: the newly opened SLS Casino and the second annual Life is Beautiful Festival.

Wirtz Beverage and SLS:

There is something new and exciting on the Strip: SLS, an all-en-compassing, mixed-use resort and casino, focused on rejuvenating an important part of our iconic boulevard, a portion on the north side that has long been neglected. Along with an assortment of amazing culinary and beverage offerings, SLS will look to deliver elegance, class and fun to an up-and-coming area that’s expected to join Downtown Las Vegas as one of the new “it” places in town. Both SLS and Wirtz Beverage can be described as next-generation

companies. So, it comes as no surprise that the two developed a strong working relationship. I spoke with Drew Levinson, Director of Strategic Activation and one of Wirtz Beverage Nevada’s many specialists, who offered some insight. “SLS and its parent company, SBE Group, are focused on elevating change and offering Las Vegas a new perspective on the beverage world. That is our goal too. So they brought us on board to assist with the SLS project, everything from helping to develop the

Wirtz Beverage, SLS andLife is beautiful:Three more reasons tolove Las Vegas.

By Adam Rains

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wine, beer and cocktail lists to staff education and training. It’s been a great experience to be a part of something that will really enhance what’s happening on the north side of the Strip.”After discussing the many dining and entertainment options, Drew talked

more about some of the cant-miss offerings at SLS. “Please try the “air” cocktails at the Monkey Bar and Shot Bar. Also, there is a very cool beer garden at Umami Burger. Located right on the Strip, it will have the best views along with the best brews. The live music venues will also offer out-standing things in terms of enjoyment. And of course, you have to check out what José Andrés is doing at Bazaar Meat—it’s an incredibly innovative menu and program.” What we have learned by living in Las Vegas is

that opening a new casino isn’t just about gaming. It’s a chance for a new beginning, a new Las Vegas. From the onset, it seemed as though the SLS would be an integral part of that next transition. Opera-tional since the end of August 2014, the SLS now extends the Strip connecting it all the way down to our historic landmark, the Stratosphere. More importantly, it will help build community further by spawning additional business, bringing even more people together. Drew touched on this as well. “An-other great thing to look out for is the several new projects that will open as a result of SLS. It will be exciting to see how it all develops and brings back the passion and energy of the Old Sahara.”

2nd Annual Life is Beautiful: In its second year, the wildly successful Life is Beautiful Festival returns to Downtown Las Vegas on October 24-26, 2014. If you are not familiar with this one-of-a-kind spectacle, it is something we recommend you explore. But in the meantime, we think Life is Beautiful founder, Rehan Choudhry, explains it best while hinting at some of the many exciting things guests can expect this year.“In addition to music, art and learning, Life is Beautiful is a full-blown

food and beverage experience. A relatively new concept, it’s four fully produced festivals under one roof and one ticket price. What does that offer guests? A fully immersive culinary weekend that features celebrity chefs, culinary demonstrations, wine and mixology tours; four culinary villages featuring over 50 different national restaurants; and so much more. This year, we’re focusing a tremendous amount of time and attention on creating first-of-its-kind experiences that show the important role food and beverage plays on social interactions and life moments. For instance, in 2013, Bruce and Eric Bromberg of Blue Ribbon Restaurants surprised us all by rolling out a 250 pound tuna and carving sashimi for over 1,000 people. It was incredible and something those in attendance will never forget. This time around, you can expect even more special moments like that.”When Rehan set out to bring Life is Beautiful to life, he sought out like-minded

organizations with the right experience and strong bonds to community. Accord-ing to festival organizers, that is one reason why Life is Beautiful selected Wirtz Beverage as a local partner. Rehan expounded, “Not only does Wirtz Beverage have an amazing array of talent and products, they bring ideas and innovation to the table. A huge part of any culinary festival is the beverage program. Our part-nership allows us to create a comprehensive and highly experiential program as a highlight of the festival experience. Guests have access to acclaimed somme-liers, mixologists and brewmasters who create an educational and uniquely fun environment. You won’t get that kind of experience just anywhere and it’s a thrill to share that level of expertise locally.” We also asked Rehan why he chose Las Vegas to host this iconic yearly

experience. “Among other things, Las Vegas was created on the foun-dation of possibility. If you can build the world’s largest entertainment destination in the middle of a desert, you can do anything. The Rat Pack showed us possibility. Steve Wynn showed us possibility. Tony Hsieh is showing us possibility. We want to be a part of that history and part of the future of Las Vegas. This is a great city and a hub of creative and ar-

tistic energy. There’s no other place in the world I could imagine starting Life is Beautiful than in Vegas, the city I call home.” With regards to food, guests can expect a great diversity of ethnic cuisines

that will satisfy the demands of adventurous eaters, hinted Kate Neuhas, Head of Culinary Programming for Life is Beautiful. “Foodies will also have a front row seat to the action that happens in the kitchen when talents like Scott Conant, Cat Cora and for only the second time ever, all three Forgione chefs cook onstage during live demonstrations. You won’t want to miss it.”Drawing the connection between music and food, Danny Wirtz offered

his sentiments while sharing his own Life is Beautiful experience. “The music and culinary worlds are actually very similar. People are ex-tremely passionate about both and they’re equally fulfilling so it’s really a logical pairing of cultures. We tip our hat to Rehan and the Life is Beautiful team who put together a lineup of the best talent in music, food, art, learning and beverage. In the US, it’s unmatched to anything that we’ve seen. Don’t get me wrong, there are incredible food events and great music festivals but combining them at such a high level is quite impressive. Festival-goers have really taken to that all-encompassing experience. I remember last year being able to watch Beck per-

form, nibble on a bite from Nobu and sip an outstanding IPA from Green Flash while my wife enjoyed a glass of Domaine Carneros sparkling wine. That, was an ah-ha moment.” Speaking of the inspiring festival, Danny continued. “For us, partnering

with Life is Beautiful made all the sense in the world. Not only do they operate a world-class festival, Life is Beautiful is a springboard for great ideas and a really cool culture. Those are things that inspire us all.” We asked Rehan about the type of experience he hopes guests get out

of Life is Beautiful. “I want each person to walk away saying the words ‘life is beautiful’ and actually believe it. The reality is life is not always easy. But there is always opportunity and beauty in life. We hope the bands, chefs, artists, speakers, dancers, imbibers and crowd surfers who are out there enjoying life, help reinforce that core message.” After last year’s event, it is easy to become excited. The fact that we

could experience so much life in one weekend was groundbreaking. So many parts of what is good and beautiful in the world, all at one time. Yes, it was astounding and unprecedented. And this year, it will be even better. More music, more food, more beverages and, of course, the bene-fit of learning. Las Vegas, we can’t wait to do it all again. Wirtz Beverage is widely known as a leader in the distribution industry. But

the company should also be known as a benefactor of culture. In addition to education and training, Wirtz Beverage invests in community. At the heart of it, are events like Life is Beautiful and the grandiose opening of SLS. It seems as though they have a keen ability for identifying what’s next

and a knack for finding unique ways to share it with the public. Wheth-er it’s a new product or way of enjoying food and beverage, if it’s hot, chances are Wirtz Beverage has something to do with it. Danny went on to speak of the company’s commitment to elevating

the trade. “Our specialists are really the ones driving the trends. They are ahead of it all and so knowledgeable on all aspects of the beverage industry. They’re there to help our customers shape the overall consumer experience—be it at a bar, restaurant, lounge or street festival. If we invest right and do our jobs well, the category does better, the customer does better, the consumer is happy and we are regarded as a valuable and trusted partner. It’s really a win-win and we like that.” Through innovation, Wirtz Beverage is doing their part to help shape

Las Vegas’ one-of-kind culture and world-class offerings. This goes part and parcel with the fact that they’re involved with two of the most outstanding local projects to date. If SLS and Life is Beautiful are any indication of the direction Las Vegas is headed. Then to that, we say bring on the “new new.”

Among other things, Las Vegas was created on the foundation

of possibility. If you could build the world’s largest

entertainment destination in the middle of a desert, you can

do anything...

“

”


By Bob BarnesBob 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]

These Girls Have It— Kudos to Our Female Certified Cicerones®Sarah Johnson

Now with the advent of the craft beer renaissance with a myriad of beer styles and flavors, beer drinking has become a co-ed sport. Here in Southern Nevada we now have our first female head brewer (at the soon-to-open CrafHaus) and no less than five female Certified Cicerones®. As previously mentioned in this publication, a Cicerone® is beer’s equivalent of a sommelier, and like the qualifications of a sommelier, it takes an abundance of determination, perseverance and preparation to attain the title. Those who achieve this certification have passed a test assuring they have a deep and well-rounded knowledge of beer and beer service as well as competence in assessing beer quality and identity by taste. In this monthly feature we will highlight those in our city that have attained this distinction, beginning with our five female pioneers.This month the spotlight shines on Sarah Johnson, Director of Food & Beverage at

Mandalay Bay, I knew a certification would be necessary. Obtaining the title of Certified Cicerone® provided my leadership with confidence in my knowledge and commitment to building our program. To study, I planned an intensive year-long course that included reading, drinking, writing, traveling and attending conferences and seminars – all things beer! How does having this knowledge and expertise help you excel in your current position? The more I learn, the better I am positioned to develop and inspire the team at Mandalay Bay! I utilize my expertise when developing menus and special events to celebrate beer. The success of our property-wide beer program at Mandalay Bay depends on staff education, which is dependent on my continued learning. We have an ambitious goal of training 250 employees to be Cicerone Certified Beer Servers by the end of 2014. Guest education is just as essential, so in addition to staff training, I have developed a series of Intro to Craft Beer and Food Pairing presentations for convention clients. From these I am booking speaking engagements throughout the country, and from both the staff needs and the public interest I am realizing widespread potential for education.

How did you originally get interested in craft beer?Growing up on a farm in the Pacific Northwest, beer was always around. My passion and excitement for beer flourished in Portland, when I realized the power of flavor while attending culinary school and became a member of the Oregon Brew Crew Homebrew Club. I came to Las Vegas 10 years ago as a culinary school intern and I was horrified at the scarcity of good beer. During these 10 years I’ve witnessed the growth of fine dining, which elevated the high-end wine and spirits industries, witnessed a spending boom and a fierce recession and through it all beer brand/flavor/price/status has remained in the realm of the $5.99 all-you-can-eat buffets. In 2012 I decided to commit to be the change I want to see in the world, and with the support of Mandalay Bay leadership I began to develop my plan for an innovative beer program at Mandalay Bay. Great beer is gaining traction in Las Vegas and the scene is poised to absolutely blow up in the next few years. I am honored and thrilled to be a part of the revolution.

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Mandalay Bay Resort and Casino. Sarah is the resort’s resident beer expert and has the distinction of having been the first female in Nevada to earn the title of Certified Cicerone®. She was recently awarded an NAB Mission to Become a Master Cicerone Scholarship as a retail partner of Southern Wine & Spirits Nevada. Only nine awards have been granted nationally, and she will join four NAB employees and four NAB wholesalers in the two year education program. Sarah is also currently working closely with Mandalay Bay’s Food & Beverage team to develop a more expansive beer list throughout the resort and aims to develop a strong beer culture at Mandalay Bay, making it a destination for beer connoisseurs from around the world.

What motivated you to become a Certified Cicerone® and how did you prepare for the tests? My passion for beer and commitment to personal development led me to achieve the title of Certified Cicerone® in 2011, becoming MGM Resorts’ first Certified Cicerone® and the first female Cicerone® in Nevada. With a goal of developing the first comprehensive property-wide craft beer program in Las Vegas and elevating the total beverage experience at

In the not so distant past, beer was considered a man’s drink and it was only the occasional woman that professed a love for the barley beverage.


Check out www.showtickets4locals.com for complimentary show tickets and discounts. This is a very cool site for Las Vegas locals and you must have NV I.D. to sign up.

INDUSTRY INSIDER INFO: *Sunday – Thursday; Locals free in every open night club!!Subject to change when nightclub hosts a special event or DJ. Locals enter in the general admission line and must have valid NV ID.Feel free to contact me in advance for any nightclub bottle service and entry. Crystal Marie- [email protected]

McMullan’s—Purveyors of the Perfect PintKeepin’ it Irish in Las VegasLocated near the Orleans at 4650 W. Tropicana24 hr. food, drinks, and gamingBring in your casino ID any night of the week during ‘graveyard’ hours and receive buy one/get one drink specials.

It is not often that I find time to hit an Irish pub in Las Vegas and this is because I usually spend lots of time in Irish pubs throughout Portland every couple months, as Portland is known for their fabulous taste in Irish grub, beer and whiskey.

From atmosphere to menu items McMullan’s really makes you forget that you’re in Las Vegas anymore. With a great Irish band jamming on the

bar stage weekly, Pub Quiz nights, beer and whis-key specials, and the most delectable Scotch egg I have ever had, it was really hard for me to even leave this place. Not only has McMullan’s been in business for well over ten years but the place is huge, offering a cozy bar area where they hold live music throughout the weekend, a gaming bar area, a patio section, a dining area, and a banquet room for special events or meet-ings. McMullan’s has to be big with all the outstanding food specials they run: Sunday Roast Dinner, all you can eat fish and chips on Thursdays, tasting dinners, daily beer spe-cials and beer tasters, and breakfast/lunch/late-night selections. As I chatted with the bartender about the history of McMullan’s, I started to feel out my surroundings and really enjoyed the vibe I was picking up. After ordering my usual—a shot of high-end whiskey reserve, and my not-so-usual (unless I am in Portland of course)—Scotch egg, I decide to have a look around. The detailed wood furnishings make you feel very comfy and calm. McMullan’s is especially inviting and stays busy, but not crowded. A Scotch egg, if you’re not familiar with it, is a hard-boiled egg wrapped in sausage and deep fried for a crisp buttery bread shell, usually served with some sort of wonderful mustard. Well my mouth was watering as I received what they call ‘Susan’s Scotch Egg,’ particularly be-cause I have never seen such a meal made out of a simple Scotch egg. Aside my egg was not only a spicy brown mustard to complement it but corn and a very green leafy salad topped with an unbelievable dressing. The egg was amazing as they usually are, but what set this apart from any other Irish pub’s was definitely the side of corn and salad dressing which carried a hint of creamy horseradish. The dressing was incredibly unique and delicious!

For dessert I enjoyed my shot of whiskey, and then stuck around after that to enjoy the band. I loved McMullan’s so much, I actually stopped in the following day for a quick drink. I am looking forward to celebrating McMullan’s annual St. Baldrick’s Day next March (be a shavee and raise money for life-saving research!) but I know I will be back well before then and hope to see some of you industry people there!

By Crystal MarieCrystal Marie is the brand ambassador and journalist

for The Las Vegas Food & Beverage Professional. She is a leader in networking, excels in persuasive

writing and has an extensive background in sales and marketing. New to the Las Vegas area, she is ready and willing to try anything when it comes to food, as food is

the way to her heart.

Industry Night & Day Life of Las Vegas

Industry nights on the Strip; what’s all the hype about?!?!With local I.D.

SUNDAYSXS (Wynn)Lily (Bellagio)Body English (Hard Rock)Hakkasan (MGM)

MONDAYSXS (Wynn)Marquee (Cosmo)Gallery (Paris)

TUESDAYS1 OAK (Mirage)HYDE (Bellagio)PURE (Caesars Palace)

WEDNESDAYSChateau (Paris)Surrender (Encore)LAX (Luxor)

THURSDAYS Hakkasan (MGM)TAO (Venetian)HAZE (Aria) Tryst (Wynn)

Industry Day Clubs/PoolParties (subject to change):With local I.D.

SUNDAYSEncore Beach Club (Encore)XS night-swim (Wynn)Eclipse night-swim (Mandalay Bay)

MONDAYSBare-topless optional (Mirage)

TUESDAYSN/A

WEDNESDAYSN/A

THURSDAYSLiquid (Aria)

FRIDAYSDitch Fridays (Palms)Encore Beach Club (Encore)


Dining Out with the Harrises

By Elaine & Scott Harris

Mandalay Bay Resort & Casino, a AAA four-diamond award-winning resort, is now brewing up some amazing beer events for all those who love craft beer or for those who want to learn more of the incredible beverage of which was proclaimed, “God must love us because he gave us beer.” With Nevada’s’ first female certified Cicerone® Sarah Johnson at the helm, the resort has become a hot spot for beer related events and education.

Sarah Johnson has a flair for crafting events and dinners that are fun, festive and most of all educational, and the dinner at Michael Mina’s StripSteak was a fine example of her ingenu-ity, bringing together beer and spirits paired with exquisite cuisine. Bob Brewer of Anchor Brewing and Mario Vitale of Anchor Distilling were on hand to bring their wisdom of what makes great beer and spirits. We started our evening with the Anchor Brewing Steam Beer, paired with Amberjack Sashimi with a delectable Crab Roll with a punch of sriracha aioli and a crunch of pickled cucumbers. The light aromatic hops cut through the richness of the crab and made for easy drinking. The evening’s Foie Gras Slider with petite pickled cherry salad, duck fat almonds and amaretto gelee sang together in one Anchor accord with the Summer Ale. As Bob Brewer stated,” This is lawn mowing ale,” referring to the vision of kicking back with a beer with perfect aromatics and light citrus notes.

Whether sipping this while doing a mundane task or having the last bite of foie, this beer was the perfect companion. As we progressed with heavier dishes, beer that complemented our dishes gave our palates an expedition of flavors and textures. Not only did we partake of the great beers but we also indulged in Hophead Vodka, distilled from hops used in the preparation of Anchor’s amazing beers. At the fini of the meal we also took a sip of the Anchor Distilling Old Potrero 18, a rye whis-key that received a double gold from the San Francisco World Spirits Competition.

The presentation of the Anchor IPA with its malty backbone and peachy notes paired with Soy-glazed Pork Belly and Diver Scallops accompanied with charred corn, miso butter, and popcorn cream. Well, only true bliss would be the best way to describe this course. This IPA made with 2-row barley malt and fresh cone hops lent to complex aromas and a clean finish that held up to the richness of scallops and creamy butter and cream of the dish.

As we approached the last course of Porci-ni-dusted Angus Strip with Anchor Brewing Porter, the beer approached this dish like a groom approaching the alter. The brew is myste-rious but waiting for you to discover the power of Porter. Only the Angus Strip could marry this delightful Porter to create a perfect compliment. Along with Lobster Potato Puree, Blue Lake green beans, and red wine reduction, it was the grand slam or the perfect punctuation at the end of a lovely sentence about the complexities of food and beer together. But…..we were not finished yet. How about the perfect dessert?

The S’mores Bar with smokey marshmallow and Vairhona Milk Chocolate with the Anchor Old Foghorn was exceptional. A colleague said, “This is worth a 5 a.m. hot yoga class, and indeed it was. This modern American Barleywine with the sparkling effervescences from the natural process called “bunging” that produces champagne-like bubbles that gave this ale a unique sweetness and a little tickle for your taste buds leaving us happy and “hoppy” for the remainder of the evening.

We relished every aspect of this dinner that had the hand of the genius of Michael Mina’s skilled chefs alongside one of the most established and respected breweries in the United States, dating back to the Gold Rush days. We anticipate that with our host Sarah Johnson, there will continue to be great plans for the future of beer and great culinary insights as well. With the fall fast approaching, beer drinking just got better with a weekend for beer enthusiasts to remember.

Beer Weekend Clear your calendars for September 12-14 while the Mandalay Bay resort launches its first ever Beer Weekend, a three-day beer festival of Brewmasters and Chefs to Cure All Ales with Beer, that will have you “hopping from morn-ing until night.” This weekend will include a dinner at miX Restaurant with acclaimed brew masters; a craft beer panel discussion at Eyecandy Sound Lounge, led by Johnson; a high-energy beer festival at Mandalay Bay Beach featuring the country’s best beers along with cuisine by Vegas’ award-winning chefs Hubert Keller, Alain Ducasse, Shawn McClain, Matthias Merges; and an exclusive beer brunch at Fleur by Hubert Keller. To book your tickets or for more informa-tion visit www.mandalaybay.com/beer.

Anchor Brewing Teams Up withStripSteak at the Mandalay BayResort for a Hopping Good Evening

Sommeliers and Editor-In-Chief of Nationally Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas

City Editors for TheDailyMeal in New York City. Elaine and Scott also host VIP Custom Designed Dining Tours in Las Vegas. They travel extensively covering Luxury Food and Wine lifestyle

events worldwide. [email protected] www.Cuisineist.com

www.VinoLasVegas.Blogspot.com www.LasVegasDiningTours.com Facebook:ElaineScottHarris Twitter:TheCuisineist.com

Twitter: VinoLasVegas Instagram : Cuisineist


Brewed in Barcelona since 1876, Estrella has brought “the Mediterranean way of life” to the town’s most desirable bars and restaurants for the better part of 138 years. Quality, locally sourced ingredients and close ties with the community have allowed this lager to literally grow up with the city, and its dominance over the beer scene is astonishing. Nearly 7 of every 10 beers consumed. In the US, that would be more than Budweiser, Coors and Miller combined! Estrella isn’t exactly a big fish in a small pond, either. It’s

been winning awards for more than a century, from titles in Vienna and Munich in 1904 all the way to the World Beer Championships at the turn of the millennium. So what makes this lager so successful? Furthermore, what

makes it ready to enter a rising beer mecca like Las Vegas?

esTrella OverviewBefore going into the rough and tumble of ingredients, sponsorships and distribution, let’s get to know the beer soon to reach bars, booths and tables across and beyond Las Vegas Boulevard. Estrella is a 5.4 percent ABV lager and falls into the

‘premium import category.’ This golden beer holds amber tones and subtle green notes. Its beige head is long-lasting and its bubbles are small and abundant. Tasting notes include toasted pale malt and grain aromas: medium bodied pale malt palate, a crisp fading finish and a wave of bittering hops. It has a smooth mouth feel, filling the palate with dense notes of toasted cereals. The beer’s acidity lets it cre-ate a ‘fresh’ feeling while its bitterness provides for a long aftertaste in the back of the mouth.Best enjoyed in a glass closed slightly at the top, be-

tween 39 and 42 degrees [4 – 6 degrees Celsius]. It is currently selling in the US, imported though United States Beverage and available in retailers and restaurants nationally, though currently quite hard to come by in Las Vegas. Estrella Damm positions itself as appealing to consumers who ‘seek

something authentic and cultured, who love their passionate, relaxed, fun filled lives surrounded by friends, art and creativity. And with a higher

price point, similar to other premium imports, Estrella yields attractive retailer margins. When combined with a good marketing strategy, this beer could mean big things for a bar or restaurant looking for its next key feature item. Estrella holds the appeal of a craft beer while coming from a historical background of high-volume production, an excellent combination designed for consumer satisfaction.

From a packaging perspective, Estrella has defined itself creatively and aesthetically, reflecting tactics successfully used by beverage giants such as Coca Cola and Absolut. S.A. Damm has partnered with famed designers and artists, such as Custo, Alex Tro-chut and even the band Chicks on Speed to develop artworks and limited-edition bottles. The beer’s red, gold and white color scheme leaves a bold impres-sion on the consumer, with even the more standard bottles presenting curious and tasteful designs.

The bottle launching in Las Vegas will feature work from artist Marti Guixé on the 6-pack front panel. The bottles themselves will feature a slim neck, strong Mediterranean cues and the

1876 heritage of the Brand embossed on it. The bottle change was implemented as part of Estrella

Damm’s global strategy for consistent packaging across all of its 70 export markets.

By Ben Brown

Estrella Damm may be the most famous beer Las Vegas has never heard of. Yet. But manufacturer S.A. Damm and distributor Southern Wine and Spirits of Nevada have determined that it’s about time to bring this famous lager across the Atlantic and into Las Vegas’s rising beer scene this month.

Making Its Way into Sin CityEstrella


MediTerranean ingredienTsEstrella has followed the same recipe since 1876, prior-itizing top-quality hops and barley as its bases, as well as incorporating an out-of-the-box addition for an interesting touch. The beer aims to reflect Barcelona’s Mediterranean climate and ‘quality of life…living the giddy days of modernism.’S.A. Damm is one of only a few breweries left in the world to

produce all of its malt barley in its own malthouse. Having your own malting plant situated right next to where the barley grows provides several key advantages, one of the most important being a substantial increase in quality control. Because they eliminate large shipping costs on the supply end, the brewery can be more selective in the barley it uses to turn out the most satisfying beer.Estrella’s recipe also calls for a special kind of rice from the Ebro

Delta, located in northeastern Spain just outside of Barcelona. While expensive, the rice brings on a lighter, more refreshing taste, as well as a pleasant aroma that doesn’t detract from the barley.

an illusTriOus aMbassadOr“Estrella has always been my beer of choice,” says Ferran Adrià, Executive Chef of the world-renowned elBulli, a 3-Michelin Star establishment that received more than 2 million reservation requests per year until its closing in 2011. He has partnered with S.A. Damm to serve as an ambassador to their beers. As the world’s most award-winning chef, Adrià is certainly not a bad person to have on your side when it comes to pushing a product in the world of food and beverage. Chef Adrià has successfully pushed one beer already: Inedit, which he

created with Damm’s brewmasters in 2008. This time, rather than creating another beer, Adrià looks to use his celebrity and culinary knowledge to match Estrella with recipes and food pairings for success overseas. On that note, all Estrella 6-packs and 12-packs will feature tapas (small plates

to share among friends, a tradition of Barcelona) recipes from Chef Adrià. This approach will allow the most devoted food and beverage enthusiasts to get the

first impression Estrella is hoping for: the perfect beer for good food. Additionally, Chef Adrià will be at the SLS Las Vegas for a private indus-

try event on September 11th. Look for the event recap in our next issue.

FC barCelOnaOn a completely different side of the sponsor spectrum, Estrella is the official beer of renowned club soccer team FC Barcelona. This sponsorship has elevat-ed the beer’s brand equity to the premium level, as well as earning it interna-tional recognition with the soccer team’s expansive global fan base.This sponsorship should prove especially useful to restaurants that draw

international clientele, particularly the sporting type. It’s one thing to have an exotic import on your menu. It’s on another level when your beer list can take guests back to remember their favorite soccer moments, and relive them in some sense by enjoying a historic hometown classic. Estrella further pushes its brand identity through FC Barcelona’s retail

sales, with its logo on scarves, jerseys and other soccer apparel in addition to glassware and bar materials.

enTering las vegasWhile Estrella is sold nationally in all 50 states and is the #1 Spanish import in the US, it has enjoyed a successful soft introdution into the Las Vegas beer scene,

making its way into restaurants such as Yard House and Jaleo. Southern Wine and Spirits of Nevada looks to elevate the beer’s presence

throughout the city, likely making use of its experienced cicerones to help incorporate Estrella into food pairings and drink lists. In true Las Vegas fashion, Estrella will add fur-

ther visual appeal with its use of ‘gastro glass’ for select restaurant partners. Estrella holds a

distinct tie to the gastronomic world, particularly with Chef Adrià’s support. Adding in luxurious

glassware further reflects Estrella’s personality, and mimics the glass used in Barcelona at many gastro-nomic establishments, such as Tickets Bar, by Albert & Ferran Adrià. The glass has a tapered shape that enhances the drinking experience.A recent marketing campaign in Spain featured four

young chefs operating under Adrià, living the high life as they explored new cooking opportunities within Barcelona’s beautiful cityscape, drinking Estrella throughout their journey. Perhaps a lead into some commercial spots here in the US. The oppor-tunity is wide open for S.A. Damm, who pairs up with Southern nicely to introduce Estrella to unchartered territory. We’re all excited to see how Barcelona’s beer giant fares up in the Wild West.

We’re all excited to see how Barcelona’s beer giant fares up in the Wild West, as the influx of Spanish food and the stellar restaurants in Spain that continue to garner awards make this a natural for LV food and beverage enthusiasts.

Estrella Damm is imported by United States Beverage, and distributed by Southern Wine & Spirits of Nevada

For more information on the Estrella Damm portfolio please contact Clyde Burney, Vice President Beer & Trade Development 702-253-3288 [email protected]

FeRRAn ADRià


Brett’sBY

NBC Last Comic Standing judge Roseanne Barr joins The Venetian’s resident series Lipshtick – The Perfect Shade Of Stand-Up Nov. 7 and 8.

Shania Twain ends two-year residency with Shania: Still The One at Caesars Palace Sat-urday, Dec. 13 and Celine Dion has postponed her shows indefinitely because of health and family reasons.

Georgia On My Mind: Celebrating the Music of Ray Charles headlines The Venetian Theatre Sept. 18-Oct. 29 and features award winners: Clint Holmes; vocal group TAKe 6; nnenna Freelon; and saxophonist Kirk Whalum.

The one-man show 40 Is Not the New 20 starring Matt Kazam premiered at the Riviera Comedy Club exploring the changing world.

Officially-sanctioned Nevada 150th birthday event on Monday, Sept. 22 at The Smith Cen-ter will feature Vegas headliners: Bob Ander-son, Susan Anton, Cirque du Soleil, Véronic DiCaire, Clint Holmes, Human nature, Jersey Boys, Jerry Lewis, Frankie Moreno, Penn & Teller, Robin Leach, The Lon Bron-son All-Star Band, and more.

East Coast Frank Sinatra-like vocalist Michael Monge made his Las Vegas debut inside the eastside Lounge at encore.

Las Vegas Review Journal columnist norm Clarke’s quarterly fundraising Conversations With Norm at Cabaret Jazz in The Smith Cen-ter will highlight Frank Marino: Under Oath Sunday, Sept. 28 at 2 p.m. Tickets include free voucher to Divas Las Vegas at The Quad.

Opportunity Village’s second family-friend-ly “HallOVeen” at the Magical Forest will be weekends in October with haunted adventure.

Dining LandscapeSLS Las Vegas is open with impressive

dining concepts including: Chef José Andrés’ two new brands Bazaar Meat by Andrés and Asian-themed Ku noodle; The Griddle Café’s first location outside Los Angeles; Cleo with a pyramid-shaped entrance; Japanese Katsuya by Starck; 800 Degrees neapolitan Pizze-ria; Umami Burger, Beer Garden & Sports Book; The SLS Buffet; and European-inspired café The Perq.

17° South restaurant at Tahiti Village is now available to the public with an all-day affordable daily menu.

The Palms is introducing Chicago Chef Tony Hu’s first Las Vegas venture Lao Sze Chuan, which is one 16 Hu restaurants.

After closing The Flame Steakhouse, the el Cortez downtown will introduce a new 24-hour dining concept this fall with Siegel’s 1941.

Celebrity Chef Kerry Simon’s most recent restaurant endeavor, Carson Kitchen, has introduced a new Downtown garden-style rooftop experience.

Downtown’s Commonwealth and Park on Fremont and new BLVD. Cocktail Company at The LinQ owners Ryan Doherty and Justin Weniger will open two new ventures, classic pub Due & Proper and Whist Stove and Spirits at The Dis-trict in Green Valley this fall.

The town’s second Distill is a free-standing local bar in Southern Highlands offering food and gaming.

Bonefish Grill at Town Square unveiled its updated menu with its famous Bang Bang Shrimp on flatbread.

Festivino wine and dining festival will be held Friday, Sept. 26 at The Venetian and The Palazzo celebrating wines from master sommeliers and culinary specialties.

The Pub at Monte Carlo’s remaining Gus’ Beer & Bites five-course dinners are: Sept. 24–Goose island Brewing Company; Oct. 22–Deschutes Brewery Company; Nov. 19–Shock Top Brewing Company; and Dec. 17–Tenaya Creek Brewery.

Culinary husband and wife team and Honey Salt owners elizabeth Blau and Kim Canteenwalla have opened Made LV at Tivoli Village.

News on the HorizonAustralian billionaire James Packer and

partners plan to develop the old 35-acre new Frontier resort site.

Malaysia-based Genting Berhad is expected to begin construction soon on the $4 billion Resorts World Las Vegas where the Stardust once stood.

A new versatile two-story special event facil-ity The Venue Las Vegas will open February 2015 Downtown at the Fremont east District with a rooftop patio, six indoor and outdoor event spaces, a built-in stage; private rooms; billiards area; comedy club; and V2 = Virtue & Vice Lounge.

South Point Arena and equestrian Center’s new Priefert Pavilion opened offering an additional 100,000 square feet of competition space.

Southwest valley’s Gramercy modern urban lifestyle village with retail is scheduled to open in phases beginning this fall.

The Rhino Linings Corporation signed a multi-year agreement as title sponsor of the Las Vegas Motor Speedway’s annual nASCAR Camping World Truck Series Saturday, Sept. 27.

The new Batman Laser Challenge at The Adventuredome at Circus Circus offers the first-ever Batman themed crime fighter laser maze with two experiences.

Shark Reef Aquarium at Mandalay Bay is offering three new experiential behind-the-scenes programs with feeding tank residents included.

The second Las Vegas AllSaints clothing store is new at The Forum Shops at Caesars while the first is at The Shops at Cosmopolitan.

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Linda Westcott-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 as-sists with the development of human capital through focused employee retention and training programs designed for all levels of employees.

Linda has recently published her self-help book entitled It All Comes Down to WE! with Author House Publishers. Her book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books.

Phone: 702-326-4040email: [email protected] Website: www.LJBConsulting.nett

By LindaWestcott-Bernstein

HUMAN RESOURCES INSIGHTS

Keeping PeopleSafe at Work

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Some issues like personal safety are taken for granted and seldom addressed unless an incident or injury occurs. This can be a fatal mistake. I heard a story about a female employee that was regularly left alone to close the store for the night. This store frequently stayed open past midnight and most em-ployees left shortly after all patrons had departed. However, this indi-vidual would stay later to balance the drawers and review sales, etc.

HRQuestion ofthe Month

Next month’s topic: Keeping Great employeesHR Question for next month: What does your organization do to ensure that they retain valued talent? Do you have incen-tives, programs or rewards that encourage

longevity? Share your comments on this topic or a situation. Send to [email protected]. Responses for next month’s column earn a copy of my book (see above, left). Be sure to include your mailing address when sending useful responses.

What she didn’t know was that her store was being watched. A covert surveillance was being perpetrated to determine patterns, schedules and coverage during the closing hours. One near fatal night, the thieves made their move, right after the last employee had left, and attacked, robbed and almost killed this woman. Thankfully, she survived. But the business did not. In the months to follow, while the destroyed woman struggled to recover, her attorney sued the organization for millions and won her case. As you can imagine, this outcome was fatal for the owner. Sadly, it didn’t have to turn out this way.

Read through these points on workplace safety issues to determine if you and your team are focused on safety.

• Are your facilities safe and secure at all times and shifts in the workday?

• Do you have a plan to handle aggression, hostility or other acts of violence?• Do you ensure that at least two (2) people stay to close your store?• Do you have a workplace safety plan?• Do you train your employees on what your safety procedures are?• Do you have an evacuation plan?

Safety doesn’t have to be compli-cated or costly – it just has to be a priority! It’s important to remem-ber that the individuals that work for you are the ones that ensure the success of your business and in many ways are or become your family. You would leave your wife or husband in an unsafe situ-ation and risk your future together. So why would you leave the future of your business, and hence your employees, vulnerable to the risks of an unsafe environment? Take a few pro-active steps toward a safer workplace and you’ll sleep better at night.

Safety at work, what does that mean? Keeping your

employees safe at work starts with being aware of what the hazards or

dangers there are. The first thing that might come to mind is OSHA safety

and that is an important area of focus. But what about personal safety?

Do you have the proper procedures in place to ensure that your employ-

ees are protected from violence including aggression, theft and attack?


By Ben BrownBen is an MBA candidate at USC’s Marshall School

of Business, specializing in hospitality marketing and

analytics. He has served as a food & beverage strategist

with MGM Resorts, as well as reviewed more than 200

Las Vegas restaurants with CBS Local and Examiner.

com. Contact him at [email protected].

The BottomLine

‘Big Data’ is a trendy term, often thrown around with the same allure as ‘market research,’ ‘algorithm’ and other such catch-phrases that make people sound smarter than they actually are. So let’s first define big data, talk about a few software options available, and then dissect the concept to understand how it can profit restaurant owners, managers and employees.

Big data is nothing more than using transac-tion-level data to form overarching strategies to increase profitability. For restaurants, this means using patterns from point-of-sale data to refine your menu, change staff procedures, adjust pricing and/or alter promotional tactics.

For example, a restaurant owner can examine all the POS transactions over the course of a week, sort them by cashier, then divide each total by the number of covers to get each serv-er’s average revenue/cover. This statistic al-lows the owner to identify his star performers, average performers and underperformers. The owner can then use this statistic as a means for shift/section assignments, promotion and staff-wide goals and contests.

Choosing Your Data SoftwareNumerous analytics platforms exist to monitor POS data, and most don’t require any kind of numbers-based expertise. A basic Google search will unveil dozens of options, so simply browse and find a service that matches your price point and standards for convenience.

If I had to recommend a service, it would be Spotfire. Spotfire sorts POS data by employee, check open/close, gross sales, revenue/cover, item count, turnover time, and many additional catego-ries. Spotfire also allows for easy exporting into Excel, which, if you do have analytical expertise at your disposal, creates even more opportunities.

Another common software is Avero, which special-izes in restaurant analytics. You’ve got some pretty big names with Avero—Caesar’s Entertainment, Four Seasons and B&B Hospitality among others. A big-brand software will be more beneficial for learning and troubleshooting, with more advice available within the restaurant community.

Managing Financial PerformanceOnce an owner has chosen a software, incorporat-ed it into your POS and familiarized yourself with it [this is a long process, but worth it!], it’s time to explore ways to optimize profit. Here’s a few tips to boost the bottom line:

1. Monitor item sales. While an experienced restau-rant owner may think that everyone should already know how many of each item is being sold each day, a surprising number of management teams are unaware of their individual item sales. This piece of information doesn’t require anything beyond your POS system, either. If any item isn’t selling, consider changing the price, the ingredients, the menu display, or taking it off the menu altogether. If an item is selling successfully, consider raising the price for immediate bottom line growth.

2. Monitor category sales data. Most software will break a server’s sales down by appetizers, entrees, desserts, nonalcoholic drinks, alcoholic drinks, etc. Compare servers by category in the same way one would compare overall revenue/cover. Once the top, average and bottom performers are identified, owners can create trainings, mentor programs, etc. to address each person’s needs.

3. Assign high-turnover servers to high-turnover sections. Servers often experience trade-offs between turnover and revenue/cover. Most will either upsell their guests or turn the table faster. The key is knowing which servers do what, so you can put the upsellers in sections where guests tend to linger [window seats, comfy booths, etc.] and the turnover specialists in high-turn areas.

Share the DataWhile an owner or manager may be the one managing the data, it’s the whole restaurant’s responsibility to understand the data. Use your data to form restaurant-wide goals, such as increasing average revenue/cover, and update staff on their progress every two weeks. This allows the entire group to not only buy into data usage, but embrace it as a way to improve their performance and their paycheck.

Use the data to your advantage by quantifying ben-efits from larger tips for your staff. For example, say you set a revenue/cover goal of $25 and you have a server at $24.68. Increasing $0.32/cover * 100 covers/day * 22 days/month * 15% average tip is an extra $105 in the server’s pocket each month. That’s your iphone payment over the course of a year! Once servers see what’s in it for them, data usage becomes an immediate best friend.

The possibilities for incorporating data into restaurant management are virtually endless. The backbone of any of these tactics, however, is reliable data. Managers should put procedures in place to ensure servers enter information into POS systems correctly. Administering random audits and using assistants to monitor POS entry should be used with caution. Instead, commu-nicate the reason why you need accurate data to your service staff, placing particular focus on how accurate data will benefit them. This com-munication will improve workplace culture and allow owners and managers to better execute on their data-driven visions.

How Can Restaurateurs Manage Big Data?


A T T H E H E A R T O F E V E R Y B U S Y K I T C H E N

PRODUCT SPOTLIGHT

This event was held at the The Shade Tree center, which is located on the east side of Las Vegas.The Shade Tree is the largest non-profit shelter of its kind in the state, and is the only 24-hour accessible shelter designed specifically to meet the needs of women and children in Southern Nevada. With 364 permanent beds, The Shade Tree provides more than 100,000 nights of shelter each year. On average, 33% of its clients are children under the age of 18. (referenced from theshadetree.org)This event, headed by Chef George Bailey, brought together a few chefs and student culinarians that worked together to create a simple yet satisfying barbeque meal that

consisted of grilled hot dogs, mixed green salad, potato salad & baked beans. Apple pie and ice cream was also served for dessert. Every face that entered the small cafeteria of The Shade Tree smiled from ear to ear, gratefully accepting the meal that to them was such a treat. This heartfelt event was very rewarding. We are thankful to ACF Chefs for Kids for holding out a helping hand and constantly giving back to our community.

If you would like to participate and volunteer with the upcoming events for Chefs for Kids, here are the locations and dates.

September 27 - Healthy Kids Festival (with

Chefs for Kids) 10 a.m.-2 p.m. Paradise Park4775 McLeod DriveLas Vegas, NV 89121

October 12 - 4th Annual Chefsfor Kids Charity Golf Tournament 7 a.m. check-in Painted Desert Golf Course5555 Painted Mirage RoadLas Vegas, NV 89149

For more information please contact:Susan LednickyPhone: 702-257-5548e-mail: [email protected]

American Culinary FederationChefs Of Las Vegas Chapter Page

By Juanita Fryer Juanita is currently a culinary student at UNLV, previously at CSN and is the

ACF Chefs of Las Vegas liaison journalist working at South Point Hotel’s main

kitchen in the garde manger department. Born and raised in Asia, she brings a

unique view to this industry page!For inquiries and suggestions email

[email protected]

On September 16th at 4 p.m., the ACF Chefs for Kids participated in one of their many outreach events.

Major Products, the stock and sauce specialists, have innovatively changed the way they package their existing range of Superb Gravies and Sauces. The highly successful line includes Brown, Chicken, Turkey, Pork and Country Gravy as well as the seriously delicious Cheese and Nacho Cheese Sauces. Developed by chefs, for chefs, Major felt it was time to bring something new to the marketplace. This has come in the form of reinventing their Superb range by designing a new label and presenting the products in a foil pouch for guaranteed freshness. The feedback from customers has been sensational and Major is delighted at the overwhelming thumbs up. The new packaging looks much more visually appealing and now matches the quality of the first class product inside. The five gravies yield up to 1 gallon when prepared. With no artificial additives or preservatives and both Low Sodium and Gluten Free flavors available, they really are the answer to all your nutritional needs. Easy to use in a few simple

steps, they offer the utmost in convenience and ensure consistency throughout your guests’ dining experience.The two Superb Cheese Sauces come in 24 oz pouches and again make up to 1 gallon when prepared. With real cheese being the first ingredient, the sauces are offering a rich flavor, while both products are Gluten Free with no added MSG, artificial additives or preservatives. To find out more about Major’s exciting full product portfolio or to request a selection of FREE samples of the Superb range call (800) 222-1296 or take a look at the website, www.majorproducts.com.

A T T H E H E A R T O F E V E R Y B U S Y K I T C H E N


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EVENTS AD INDEXSEPTEMBER

NATIONAL CHICKEN MONTH NATIONAL MUSHROOM MONTHSeptember 2 ACF Chefs Poker TournamentSouth Point Poker Roomwww.acfchefslasvegas.org

September 6New Vista Wine WalkThe Village, Lake Las Vegashttp://winewalk.mobi/

September 9 Annual San Gennaro Feast South Grand Canyon Drive www.sangennarofeast.com

September 12 Sam Adams Beer Dinner Lagasse’s Stadium Venetian-Palazzo Resort

September 13ACF Certification Practical WorkshopArt Institute Las Vegaswww.acfchefslasvegas.org

September 17 Las Vegas Largest Mixer Riviera Hotel & Casino www.largestmixer.com

September 18 Culinary Academy of Las Vegas Taste of Hospitality Poolside at the Mirage www.theculinaryacademy.org

September 19 Newport Beach Wine & Food Festival Newport Beach Civic Center www.NewportWineandFood.com

September 20New Vista Wine WalkTown Squarehttp://winewalk.mobi/

September 20 Favors Of The Heart World Market Center www.flavorsoftheheart.com

September 21-23 California Grocers Association Conference Palm Springs CA www.cagrocers.com

September 25-28 Annual Greek Food Festival Greek Orthodox Church Las Vegas www.lasvegasgreekfestival.com

September 26 Annual Festivino Venetian-Palazzo Resort www.palazzo.com

September 27-29 Annual Taste of Vegas Clark County Government Amphitheater www.tasteofvegas.com

September 28 Mexican Spirits Tasting Festival Del Mar Fairgrounds San Diego www.spiritsofmexico.com

September 30 ACF Chefs of Las Vegas Monthly Dinner Meeting www.acfchefslasvegas.org

September 30-October 2 G2E-Global Gaming Expo F&B@G2E Sands Expo & Convention Center www.globalgamingexpo.com

Al Dentes’ Provisions page 11 [email protected] 702-642-1100

Audrey Dempsey Infinity Photo page 13 www.infinity-photo.com 702-837-1128

Big Dog’s Brewing Company page 26 www.bigdogsbrews.com 702-368-3715

BJ’s Restaurant & Brewhouse page 30 www.bjsrestaurants.com 702-851-8050

Cicerone® page 19 Certification Program www.cicerone.org

Culinary Academy page 31 www.theculinaryacademy.org

Designated Drivers, Inc. page 13 Las Vegas www.designateddriversinc.com 702-456-7433(RIDE)

G2E page 32 www.globalgamingexpo.com

JCCNV page 13 www.jccnevada.com 702-428-0555

Major Products page 29 www.majorproducts.com 702-838-4698

Perfect Purée page 2 www.perfectpuree.com 702-556-3707

The Spice Outlet page 11 www.thespiceoutlet.com 702-534-7883

Visstun page 25 Visually Stunning Cups www.visstuncups.com 800-401-2910

White Soy Sauce page 8 www.whitesoysaucefood.com

JO IN US FOR THEfirst annual Taste of Hospitality2 0 Y E A R S O F C H A N G I N G L I V E S

We are providing 20 scholarships to local nonprofit organizations in celebration of our 20th anniversaryAll proceeds will benefit the students of the Culinary Academy of Las Vegas

Tickets: general admission $75 I VIP reception $125 I Tickets available for purchase at www.theculinaryacademy.orgFor more information, contact Sydni Sayles at ssayles@culinaryartscatering or 702-924-2182.

Poolside at the3400 Las Vegas Blvd. South, Las Vegas 89109

Thursday, September 18, 2014 6-7 p.m., VIP Reception I 7-9 p.m., General Public

An all-inclusive event featuring: Tastings from premiere Strip restaurants World-class chefs Celebrity DJs: Captain 20, Karma, Sir Pearce, Ikon, Shift, and Que Full and open bar: craft beer, wine, and cocktails Art, collectibles, and amazing staycations for auction and raffle

Restaurants:BurGRFleurGiada - The RestaurantGilley’s Saloon, Dance Hall & BBQGordon Ramsay Pub

Gordon Ramsay SteakGuy Fieri’s Vegas Kitchen & BarHeritage SteakLakeside SeafoodLemongrass

OlivesPortofinoR Steak & SeafoodSeafood ShackTender Steak & Seafood

transform staying to playing at g2e.September 30 – OctOber 2, 2014 • tHe SANDS eXpO AND cONveNtiON ceNter • lAS vegAS, NevADA Exhibits: sEptEmbEr 30 – OctObEr 2 • sEminars: sEptEmbEr 29 – OctObEr 2

The all new hoTel Show aT G2e will deliver The in-depTh inSiGhT you need To SucceSSfully inTeGraTe or updaTe hoTel operaTionS. Together with the nevada hotel and lodging association (nhla), G2e promises a full spectrum of hotel and lodging content, including education and trade show offerings, presented by expert and knowledgeable presenters.

register now: globalgamingexpo.com/ad

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September 2014

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