The Las Vegas Food & Beverage Professional July 2010

18th AnnualShare Our Strength’s Taste of the Nation®

Food & Beverage Magazine of Las VegasVolume 10, Number 7US $3.95

FOR MORE PHOTOS/STORIES VISIT

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Food & Beverage Magazine of Las Vegas

forkpourmore.com July 2010 I FORK & POUR I Food & Beverage Magazine of Las Vegas 3

Volume 10, Number 7

CONTENTSJULY 2010

FORK POUR POOLS MORE

IN EVERY ISSUE 4 Hot off the Grill 6 Human Resources Insights 11 Food for Thought 12 Brett’s Vegas View 30 Beer Bust24 Your Personal Chef

F E AT U R E SCover SOS-TASTE OF THE NATION RED CARPET WAS

ROLLED OUT FOR THE LAS VEGAS TASTE COMMITTEE MEMBERS TAKING A PHOTO AT THE END OF A GREAT EVENT. CONGRATS!

8 ACF CHEFS OF LAS VEGAS HOLDS ITS ANNUAL CHEF OF THE YEAR GALA. THIS YEAR’S HOST WAS THE M-CASINO, WHO PUT ON A GREAT AFFAIR AND PREPARED A GREAT DINNER PRESENTATION. THANKS TO SOUTHERN WINES & SPIRITS FOR THE WINE DONATIONS, AS WELL AS ALL SUPPORTERS.

17 WTE-WORLD TEA EXPO WAS THE HIGHLIGHT AT THE LVCC WITH MORE SPECIALITY TEA BOOTHS THIS YEAR THAN EVER BEFORE, AND FOR THE FIRST TIME WTE COEXHIBITS WITH NATURAL MARKETPLACE SHOW FOR A TOTAL NATURAL EXPERIENCE.

26 THIS MONTH OUR OWN ASSOCIATE EDITOR BOB BARNES INTERVIEWED BJ’S RESTAURANT’S EASTERN LOCATION MANAGING DIRECTOR RICKEY DOBBS AND EXECUTIVE KITCHEN MANAGER MICHAEL ZARFL TO FIND OUT WHAT MAKES A GREAT RESTAURANT WORK.

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4 Food & Beverage Magazine of Las Vegas I FORK & POUR I July 2010 forkpourmore.com

Fork & PourFood & Beverage Magazine of Las Vegas

3355 W. Spring Mountain Rd, Las Vegas, Nevada 89102 Main: 702-220-7955 Fax: 702-227-8684

www.forkpourmore.com

Ebony Holmes, publisher of Fo

rk

& Pour - Food & Beverage M

agazine

of Las Vegas, Nevada - welcomes you!

Mike Fryer .......................... Editor-in-ChiefRocky Parks ...................... Business AdvisorGeorge Fryer ..................... Photographer

Editor-in-ChiefMike Fryer

PhotographerGeorge Fryer

Associate EditorBob Barnes

Graphic DesignerJuanita Aiello

ContributorJackie Brett

ContributorLes Kincaid

ContributorJan-le Low

ContributorShelley Stepanek

ContributorChef Allen Asch

ContributorTony Tsai

RAIN AT THE PALMS CASINO WAS OUR HOST FOR THIS YEAR’S SOS-TASTE OF THE NATION WHICH MADE MORE MONEY FOR CHARITIES THAN IN THE PREVIOUS YEAR. BUCHONS-ONE OF THE MOST POPULAR AND FAVORITE RESTAURANTS WAS THERE.

ACF CHEFS OF LAS VEGAS HELD ITS CHEF OF THE YEAR GALA AT THE M-RESORT WHICH WAS HIGHLIGHTED BY THE AWARDS FOR THE ASSOCIATE OF THE YEAR.

WINNER PATRICK SIMON FROM SYSCO PICTURED HERE WITH ASSOCIATE NOMINEE MIKE FRYER OF FBMLV.

HOT OFF THE GRILL!

Food & Beverage Magazine of Las VegasJuly 2010

Thanks to all the chefs and restaurants in Southern Nevada for their support. Because of you, last year Three Square was able to feed 214,000 people through our 280 Agency Partners. Together we can achieve our vision – that no one in our community should be hungry.

ending hunger

together

You can help too!

To learn more visit out website at www.threesquare.org or call (702) 644-FOOD (3663)


HRQuestion ofthe Month

ADVERTISE in the newest Las Vegas magazine!

fork & pourFOOD AND BEVERAGE MAGAZINE OF LAS VEGAS

Call 702-220-7955 or email [email protected]

Linda has provided sound human resources advice

and guidance to Fortune 500 companies for

over 25 years. She has helped these companies

review processes and implement solutions that are designed to

reduce liabilities and increase their profits.

She also assists with the development of human

capital through focused employee relations

and training programs designed for all levels

of employees.

Phone: 702-326-4040

Email:[email protected]

Question Do you provide incentives for employees to go above and beyond “the call of duty” and what are the programs that you have? Describe.

Email responses to [email protected] (One response will be printed in next month’s column).

BY LindaBernstein

HUMAN RESOURES INSIGHTS

“The Real Value of Keeping an Open Door”

In the high tech world in which we live, information can become old news even before it has landed on your front door. If you do not keep on top of the news, recognize the trends, and put into action sound communication principles and strategies, you may just find yourself out of touch and out of work.

It is important at savvy organizations today that supervisors and managers adopt a philosophy which embraces the value of communication, sharing of ideas and an open door. Those who understand this key concept and do it well will be in high demand because their pro-active strategies with employees can save untold profits for their organizations.

How you might ask? Long standing key employee engagement surveys and data will reveal to you that employees that are listened to, treated as valued business partners, and can provide input at work are more satisfied, productive and engaged in their work environment and on behalf of the company.

What then does open door truly mean? At Answers.com “open door” policy is defined as “a Management policy of encouraging a relaxed environment with employees by leaving the manager’s door open to encourage informal employee interaction.”

Why should you have to be annoyed with possible constant interruption? What then does this policy accomplish?

• Communication - free flow of ideas, information and news which benefits all engaged players.

• Sharing of ideas - understanding of others’ viewpoints, perspectives and way of looking at work.

• Less surprises - reducing the liabilities, reactions and fears of the unknown with accessibility.

• Partnership - bringing the employee’s into the fold as to what is at stake, how they can help.

• Finger on the pulse - maintaining contact and an awareness of what is going on at your business.

Next Month’s Subject:Employee Incentives and Rewards

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

Chef Paul Prudhomme

stands for quality and

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

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

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CALL YOUR LOCAL SALES REP TODAY!

(702) 400-1378

LAS VEGAS CHEF AND SOMMELIER

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

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

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

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

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

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

& attending or any questions… [email protected].

UPCOMING PRESENTORS INCLUDE

JOY ARMAGNAC ARNOUX

GREMILLET

Signature Chefof Las Vegas

The M Resort hosted the ACF Las Vegas Chef of the Year Awards Gala on June 13. Chef Steve Soltz CSC, CHE was named the ACF Las Vegas Chef of the Year. Chef Soltz is a culinary educator at CSN, teaches Basic Cookery, and has developed and taught classes in American BBQ and hydroponic gardening. Patrick Simon (Corporate Executive Chef for Sysco Las Vegas) was named Associate of the Year and Sandra Monk (a student at Le Cordon Bleu) was named Student Culinarian of the Year.A live band played throughout the evening and a cocktail reception was followed by a dinner prepared by the staff of the M Resort under the direction of Executive Chef Josef Pilz. Appetizers included Ahi Tuna Tartar in a Crisp Wonton Cone, Chicken Skewers with Lemon Grass and a Coconut Curry Glaze and a Rock Shrimp Spiedini with Pearl Mozza-rella, Heirloom Cherry Tomatoes and Micro Basil. The dinner featured Watermelon Com-press with Baby Radishes, Crispy Edamame Petit Greens and Hibiscus Gastrique; Maine Lobster Crepinette with Seaweed Salad and Seaweed Consommé; Campari & Ruby Red Grapefruit Sorbet; Herb Crusted Colorado Lamb Loin with Roasted Eggplant Stuffed with Basquaise Vegetables; and Chef Jean Claude’s Dessert Trio-Pistachio Cherry Shooter, Crispy Hazelnut Chocolate Cake and Strawberry Tart served with Vanilla Ice Cream.All attendees were presented with a parting gift of the 2010 ACF Chef of the Year Book, which was published by Fork and Pour-Food & Beverage Magazine of Las Vegas.

Chef Steve Soltz Named Las Vegas ACF

Chef of the Year

forkpourmore.com8 Food & Beverage Magazine of Las Vegas I FORK & POUR I July 2010


Mastro’s Ocean Club, inside Crystals at CityCenter is one of the most uniquely built restaurants ever seen. Looking like a giant treehouse, and practically suspended in air as you walk thru the majestic court of CityCenter, you are immediately drawn to it. With its 80 foot high paragon, it is definitely the centerpiece of the mall. Open Sunday through Thursday from 11 a.m. till 11 p.m, with live music during lunch and dinner and the piano bar open until 2 a.m, the view over the mall is amazing. Designed by KAA Design Group, architect David Rockwell and his firm Rockwell Group planned each and every aspect to be totally different than their other locations. With white leather booths and mahogany beams, you feel totally immersed in the atmosphere. Mastro’s menus feature seafood, and the finest hand-cut steaks and chops. My favorites have been the Bone-in Filet, the Lobster-mashed potatoes, and the warm butter cake. Start out with Seared Crusted Ahi Salad, or the Lobster Bisque, a Spicy Mambo or a Wild King Salmon salad. Try the Porcini Mushroom encrusted Sea Bass, the Gorgonzola Mac and cheese, the Tempura lobster tails, all with a side of the wasabi mashed potatoes. While I have dined there on four occasions, the service is always the same, impeccable. For large groups or private events, Mastro’s can accommodate parties from 12 to 100. There are three private dining rooms that are equipped with audio and video options. Mastro’s Restaurant of Woodland Hills, California has five high-end steakhouse restaurants and two fish house concepts. Three are located in Scottsdale, AZ and four in Southern California.

Call 702-798-7115 for reservations www.mastrosrestaurants.com

BY Shelley StepanekPerfection to a “T”!

FOOD & BEVERAGE MAGAZINEof LAS VEGAS


BY Les Kincaid

FOOD FOR THOUGHT

One of my favorite Summer Wines….Sauvignon Blanc

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

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

If there’s one wine with a truly multiple personality and one of my favorites, it’s Sauvignon Blanc! One of the most adaptable and friendly white food wines, Sauvignon Blanc can fit almost any mood or menu. It’s the ideal “starter” wine for a meal that can lead the way for more full-bodied wines to follow.

The key to really enjoying Sauvignon Blanc is finding the style you like... most have zesty acidity and are a bit fruity on the taste. The wines of Sancerre and Pouilly-Fume in France are typically more herbal and green.

Those from America tend toward citrusy flavors with the vanilla scent of oak barrel aging. You’ll often find these sold as Fume Blanc... same grape, different marketing. And New Zealand is making it happen with grassy, sassy

Sauvignon Blancs. These are all typically good value wines so experiment and try a bunch.

Sassy is the word that comes to mind when there’s talk about New Zealand Sauvignon Blanc.

It may be a small island country that seems pretty far away and isolated, but the Kiwis are making real wine waves . . . and the wines are, well, sassy!

Their Sauvignon Blanc typically will remind you of new mown grass or hay when you open the bottle and take a sniff. Then there’s almost a lemon zest flavor to some while others remind me of biting into a granny smith apple. At its very best, showing tropical fruit, citrus and ripe peach associated with classic Marlborough Sauvignon Blanc. Lively mélange of gooseberry and passion fruit on the nose

generously backed up with zesty, crisp lemon, passion fruit and peaches on the palate. Regular gold medal winner each vintage, in New Zealand, showing consistency of style and quality. A cocktail of elegant ripe fruit, finishing crisp and dry

They’re tart, upfront and ready to drink when you chill them. Those from the Hawke’s Bay or Marlborough regions are particularly tasty and readily available. And don’t be put off if you see a screwcap either. New Zealand is making waves there too!

New Zealand Sauvignon Blanc is great with shellfish and sea foods . . . not surprising from and island country.

Sauvignon Blanc is the “let’s have a

glass of white” wine. And the beauty

is there are lots to choose from. So go ahead,

Pick your country. Pick your style. Pick your price. Pick your food.

Wine Is Food.

...................................................................Try some Sauvignon Blanc with the following:

• Shrimp just about any time and anyway. From chilled shrimp salads to shrimp on the Barbie to very garlicky scampi.

• Spicier foods like This/Asian, or even Mexican, match up with this crispy wine.• When you’re in the mood for chicken salad or maybe a Caesar, its herbal flavors are like another salad

ingredient. Great on a warm summer day.• Try more delicate sautéed fish like sole, whitefish or perch with a California Fume, which is Sauvignon

with another name.• Or just put together a turkey club with the works and twist the cap off an affordable New Zealander.

Sauvignon Blanc likes food as much as a celebrity chef!


New Places, Venues and Experiences

The Las Vegas Mob Experience will open at the Tropicana in December using the latest “interactive entertainment technology” to present the rise and fall of organized crime through first person gangster accountings offered by appari-tions (3-D holograms). The Experience will be anchored by a collection of authentic artifacts, memorabilia, photos and videos.

In July, Rock & Rita’s is opening a 14,000-square-foot venue at Circus Circus with flair bartending, live music and signature dishes. The theme is two namesake char-acters that celebrate American rock culture. The team behind Kahunaville at Treasure Island is responsible for this new venue complete with a rocked out tour bus bar. The Circus Circus Race & Sports Book Bar just outside the venue will be revamped to take on the Rock & Rita’s theme. Emmy award-winning actor/comedian Brad Garrett, the first to headline his new comedy club at the Tropicana through July 4, will make future scheduled and unexpect-ed appearances. As part of his two-year deal, Garrett’s comedy club will be the only place he’ll perform in Las Vegas. Musical impressionist Greg London has opened “ICONS” with his repertoire of super-stars at the Riviera’s Mardi Gras Show-room. His engagement follows a couple year run at Harrah’s Reno. In 2009, London won “Best Adult Contemporary Song” at the Hollywood Music In Media Awards, which he’ll co-host in Hollywood on Nov. 18. Tim Allen best known at “The Tool Man” on TV’s “Home Improvement,” will take the stage at the Terry Fator Theatre in The Mirage for the first time on Friday, Aug. 13.

Comedian Louie Anderson will close his “Larger Than Life” show at the Excali-bur on Aug. 1 and begin a new headlining residency at Palace Station on Sept. 7, in the Bonkerz Comedy Club Showroom, which will be renamed after Anderson and trans-formed with his memorabilia decorating the walls. Anderson will also bring his “Standup Boot Camp” to Palace Station.

Mötley Crüe’s front man Vince Neil has opened a themed bar, Tres Rios Cantina, at the Las Vegas Hilton in the East Tower. It features his Tres Rios tequila along with memorabilia and photographs.

Madame Tussauds has unveiled a wax figure of Venetian headliner Wayne Brady. New York dining institution, P. J. Clarke’s will open an outpost in Las Vegas at the Forum Shops at Caesars.

Nu Sanctuary is a new restaurant and nightclub at Town Square with a sprawl-ing tree with cascading roots and overhead branches symbolizing a new beginning as a focal point. Other highlights are world-class art, religious representations, an outdoor pa-tio, a global fusion menu and a hookah menu using fresh fruit in form and presentation. The Wolfgang Puck Fine Dining Group has opened Wolfgang Puck Pizzeria & Cucina inside Crystals at CityCenter in the former Brasserie PUCK space. With Dennis Bono moving his free radio variety show to South Point, the void was filled last month by a new 2 p.m. Thursday show “Variety Toast of the Town” inside Sam’s Town Live! The 80-seat Italian eatery Bar+Bistro with a 12-seat outdoor patio opened at the Arts Factory downtown in the space formerly occupied by Paymon’s Café and Tinoco’s. The Hard Rock Hotel has opened an exclusive photo exhibit featuring the works of legendary rock photographer, Neal Preston. International sterling silver jewelry designer Thomas Sabo has opened his sec-ond Las Vegas location at the Grand Canal Shoppes at The Venetian. A carriage ride has started up at the outdoor Town Square mall operating daily every 15 minutes from 7 to 11 p.m. The Walt Disney Co. is closing five ESPN Zone restaurants and one is in Las Vegas at New York-New York, which opened in July 2001. Executive Chef Geno Bernardo will host a four-course cooking class at Nove Italiano at the Palms at noon on Saturday, July 24. The House of Blues has started “Laughter Hours Comedy” for up-and-coming comics in the restaurant’s courtyard.

Brett’sBY


SMASHBURGER OPENS 2ND SMASHING LOCATION IN LAS VEGAS AT FT. APACHI & SAHARA

FOR MORE PHOTOS AND ARTICLES GO TO www.forkpourmore.com

BIG DOG’S PEACE-LOVE-HOPPY NESS EVENT AT THE RANCHO LOCATION

BREWS AND BLUES FESTIVAL AT SPRINGS PRESERVE

2010Chef of the Year,

Associtate Member of the Year & Student Culinarian of the Year

From your Friends at Farmer Brothers Coffee 6435 S. Valley View Suite B Las Vegas, Nv. 89118 (702) 737-7224

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At the recent National Restaurant Association foodservice expo in Chicago, an unbelievable gem of a restaurant created by San Francisco based Tavistock Restaurants invited the show press to visit and enjoy a menu tasting. Many times it is difficult to get a reservation at a restaurant during the big show in Chicago let alone an invitation, but ZED451 invited us and we took them up on it. ZED451 is a stylish, contemporary steakhouse offering innovative dining experiences inspired by home entertaining. No wonder ZED451 was named one of the “Top six ‘must see’ restaurants” for the Restaurant Show. The restaurant is in Chicago’s bustling downtown River North neighborhood at 739 N. Clark Street and opened two years ago.

ZED451’s creative approach breaks down the barriers between the front-of-the-house and the back, and, in the process, creates a complete guest-focused experience.

Designed by renowned architect Chris Smith, ZED451 exudes a warm, contemporary environment with a highly-stylized edge. Featuring a two-story glass atrium, the heart and focal point of the restaurant’s 15,000-square-foot first level is the circular fire pit, located in the center of the dining room and extending 40 feet up to the second level.

With four communal tables extending outward, an open kitchen with counter seating, and the ZED Rooftop lounge boasting an outdoor fireplace, real grass and cabanas, ZED451’s design is as cutting-edge as its cuisine.

Inspired by years of world travel and research, ZED451’s internationally-minded menu is led by Executive Chef Patrick Quackenbush. Chef Quackenbush joins the Chicago dining scene after 15-plus years with a number of both casual and fine dining establishments. At ZED451, Chef Quackenbush leads a legion of approximately 20 chefs – many of whom are currently attending or are recent graduates of culinary school – whose purpose not only lies in preparing the food, but also presenting

and serving it tableside to guests. ZED451 guests may begin their dining experience at one of the seasonally-driven Harvest Tables, offering an extensive array of house-made soups; artisanal cheeses; breads; charcuterie; salads; and side dishes, such as: Goat Cheese and Watermelon Salad;

Roasted Baby Zucchini; Fuji Apple Salad with a hint of Thai sweet chili.

Breads are accompanied by a variety of spreads such as house-made Hummus, Tapenade and Chipotle Honey Peanut Spread, and condiments like Pickled Cranberries and house-made Bread & Butter Pickles are just a few of the internationally-inspired items to be offered.

ZED451 chefs are encouraged to present their very own amuse-bouche to their guests, allowing them to showcase the most seasonal ingredients and preparations – a fine dining touch with an interactive approach.

Once guests are ready to begin their hot prepared dishes, they simply indicate to the ZED451 chefs who then begin presenting and serving their distinctive specialties tableside, each prepared with house-made marinades, rubs and their very own seasoned touch. The offerings may include:

Citrus Dusted Atlantic Salmon seasoned with orange, lemon and lime zest; Aged Grilled Rib-Eye; Buttermilk Marinated Bottom Sirloin; Citrus and Rosemary Leg of Lamb; Ahi Tuna with iso soy vinaigrette; Moroccan Chicken Breast with a hint of curry; Asian Pork Belly; and more, all cooked to perfection over an open charcoal fire.

Market Side dishes such as Roasted Wild Mushrooms, Savory Gruyère Bread Pudding; and Cauliflower Au Gratin are also available.

If a guest would like to pause or end their entrée selection, they again simply indicate to the chefs. ZED451 offers a guest-focused, intimate dining experience. No ordering, no waiting – diners are allowed complete control of their meal from what they eat to how much and when.

To complete the meal, guests may enjoy seasonal, comfort-inspired indulgences like fresh fruit cobblers and house-made ice creams to crème brûlées, cookies and more.

The attention to seasonality can also be found in ZED451’s “Liquid Market” offerings. “We give the same love to the cocktails as we do the

food,” explains Chief Brand Officer Daniel Harf. This spring, ZED451’s cocktails offered refreshing flavors such as the Cucumber Sage Martini with fresh cucumber and sage mixed with lemon and Hendrick’s gin; Gingered Bourbon Lemonade, composed of citrus infused Woodford Reserve Small Batch Bourbon with freshly-squeezed lemonade and a zesty ginger kick; and the Kiwi Strawberry Martini with fresh kiwi and strawberries blended with Reyka vodka and house-made sour mix.

“They’re modern with a fresh approach,” Harf says. In addition, ZED451 offers nearly 30 wines by the glass and a savvy, comprehensive bottle program. ZED451 also features an in-house, triple-filtration water system offering guests still and sparkling waters free of charge.

ZED451 offers a fixed-price menu: $44 for dinner and brunch, which includes unlimited offerings of the Harvest Table, meat, fish and Market Side dishes. For those who wish to dine solely from the Harvest Table, the price is $25 for dinner and brunch.

An important aspect to the ZED451 philosophy is the opportunity for diners to enjoy a variety of food. The fixed-price menu encourages sampling. “We want to take the risk out of dining,” says Harf. “You can try everything here, including things you’ve never tried before. If you enjoy it, please have more.”


World Tea Expo’s Success Indicates Strong Economic Growth For The Specialty Tea Industry

Despite a challenging economy, the tea industry is flourishing as deals were made, products were sold and business connections were solidified at the 2010 World Tea Expo, held June 11 – 13 in Las Vegas, Nev. at the Las Vegas Convention Center. More than 200 companies exhibited at the show, 47 percent of which do not exhibit at any other trade event in the United States. In addition, more than 4,700 tea industry members attend-ed the Expo, along with 1,100+ delegates from the co-located Natural MarketPlace event, who shopped the show floor and put event attendance near 6,000, up 68 percent over last year.

“There’s no stopping the specialty tea industry,” said George Jage, president and founder of the World Tea Expo. “While the global econ-omy is slowly repairing itself, the tea industry is thriving. The energy, aroma and, most importantly, the business activities on the show floor is a powerful leading indicator of the explosive growth for specialty tea in North America in the year ahead.”

Beth Johnston, founder and CEO of Teas Etc., one of the many exhibi-tors at the 2010 World Tea Expo, said, “It was exciting to see even more new faces at the exhibition. We were able to meet face-to-face with the tea industry, which allowed us to close numerous deals. Only the World Tea Expo gives you that kind of opportunity to market and sell your products and services to an eager buying audience.”

Runa, purveyor of the Amazon specialty guayusa and one of the many new exhibitors at the 2010 World Tea Expo, generated new business on the show floor. “As a first-time exhibitor, we felt very welcomed by the tea community,” said Tyler Gage, co-founder and president of Runa. “We built strong relationships with new clients and generated lots of interna-tional sales. We were excited to share this Amazonian tradition.”

Ready-to-drink green tea supplier ITO EN (North America) Inc.’s Rona Tison, vice president of corporate relations, said, “We had quite a bit of leads that we’re excited to follow-up on, and that’s a confirmation of the growing interest in the specialty tea industry.”

Manjiv Jayakumar, director of QTrade Teas & Herbs, also confirmed the type of qualified attendees that were present on the floor of the World Tea Expo. “We generated some significant new business leads for our raw materials, and we got to visit with a lot of our existing customers in person, which is highly valuable.”

The 2011 World Tea Expo takes place June 24 – 26 at the Las Vegas Convention Center in Las Vegas, Nev. Visit www.worldteaexpo.com to learn more.

CALL FOR INFO(702) 240-3004

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


GAS LAMP DISTRICT

D e s t i n a t i o nCAFE CHLOE

FIESTA DE REYES

TOWER 23 HOTEL

Old Town San Diego is a great destinationwhen visiting, especially with kids.Fiesta de Reyes in Old Town developedby Chuck Ross (recent awarded Businessof the Year), includes various shopsand restaurants including Barra BarraSaloon, Fiesta de Reyes and the soon toopen totally renovatedCosmopolitan Hotel. Allaspects of the complexhave been renovated backto the original, which is aneducation in itself.

www.fiestadereyes.com

BANDAR PERSIAN RESTAURANT

Bandar Persian restaurant chef/owners welcome you to thismulti-award winning culinarytreat, conveniently located onFourth Avenue in the heart of the Gas Lamp District.

www.bandarrestaurant.com

Café Chloe near the Gas Lamp District is a welcome oasis for a French inspired breakfast-lunch-dinner-snack. Look for one of the three owners, Tami-Alison-John, to be hands-on in the café & wine bar.

www.cafechloe.com


SEAPORT VILLAGE

BALI HAI

The Bali Hai restaurant on Shelter Island is a must visit San Diego legend. For over 50 years family-owned and operated, and now with a recent multi-million dollar renovation with exceptional food from Chef Chris Powell. Owner/host Larry Baumann walks you through the years of Bali Hai, from the goof on the roof to their own Bali Hai world-famous mai tai and the ever growing Tiki culture of today.

www.balihairestaurant.com

www.tikimagazine.com

S a n D i e g o

TOWER 23 HOTEL

LITTLE ITALY CURRANT RESTAURANT

Tower 23 Hotel & JRDN Surf-Sky-Spirit Restaurant on Pacific Beach is your check-in destination in San Diego for comfort and convenience, right on the beach. JRDN’s Assistant GM Eric (an ex-Las Vegas resident) and Executive Sous Chef Brad took exceptional care in preparing a tasting menu with paired wines. The JRDN menu also offers an interactive menu with “choose your own salad makings” and “choose your own rubs/style of cooking/sauces with meats and fish.”

www.tower23hotel.com www.jrdn.com

Currant Restaurant at the Sofia Hotel in Downtown San Diego is a great Ameri-can Brasseria For breakfast-lunch-dinner. Great food, great drinks, and great service.Pictured is a lunch Favorite “Crunchy Ham & Cheese” with country french bread, smoked ham, Bechemal sauce and gruyere.

www.currantrestaurant.com


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

ONE-FIF T Y WEST BROADWAY

SAN DIEGO CA 9210

TEL: 800.826.0009

timeless value. modern charm.


As consumers’ expectations rise, their search for quality and value in their dining experiences presents an on-going challenge for food service professionals to strike just the right balance on the plate. The latter must continuously find innovative ways to satisfy their customers’ demand for nutrient-rich food that tastes delicious without the accompanying guilt that comes from enjoying it.

For this reason many retail and food service professionals turn to

center-of- the-plate proteins to add flavor and variety to their menu offerings. However, with an increased growth in competing product lines and inflated food costs, an operations popularity and profitability is significantly impacted by its conscientious selection and preparation of products.

Upon entering the Tropicana Conference Center one’s olfactory

senses are immediately triggered by the aromas emanating from all the tender and flavorful center-of-the-plate proteins that permeate the air

Now in its fourth year, Desert Meats Food Show held on June 2, 2010 was an exclusive event showcasing the unique attributes of their top-of-the line product types and premium brands offered by a select group of vendors.

A common theme among all the featured vendors was a consistent emphasis on high standards, reputable products, authentic farming practices, and product innovation. Extreme care is exercised at every stage in the food chain from production to presentation. What is critical in a product’s final use is how an animal is bred and fed. This hugely impacts the resulting flavor, taste, texture and color.

Knowledgeable subject matter experts were on hand to offer samples and describe in detail the careful processes undertaken from the time a product is produced and cut until it is sold, purchased and utilized.

Tested by the USDA, all the animals are fed a uniform and balanced nutritional diet and the products are free of growth hormones, antibiotics and stimulants. This strong assertion spotlights industry pioneers who are not only dedicated to providing the finest products, nourishment and sustenance, but who take their commitment and responsibility towards protecting the environment and sustainability for the future very seriously.

Desert Meats’ full range of new and unique products covered all the major center-of-the-plate domestic and imported proteins including duck, pork, beef, bison, poultry, seafood and lamb. On display were the finest cuts, all cooked to perfection to round out a diner’s epicurean options. Bold in flavors and exceptional in quality, the widespread collection demonstrated diverse culinary applications that will satisfy any customer’s appetite for new culinary experiences. Cutting edge packaging and product solutions can easily be tailored to meet any operation’s meat purchase standards and specifications.

This guarantees time saving practices and ensures perfect proteins every time that are easy to prepare without compromising on quality and taste. The added benefits are expertly trimmed cuts to maximize yield and minimize waste, coupled with reduced labor and preparation time.

Sensitive to industry trends, perceived changes in tastes and new opportunities, food service professionals including executive level chefs, food and beverage managers, and buyers had the opportunity to browse, taste test and learn about the varied product uses for different cuts, and compare related nutritional information. Anyone who sees and tastes the difference of working with superior high-end products will be driven to raise their personal culinary requirements. Similarly, these products will inspire chefs to be even more creative in planning their menus. From this will emerge tender, juicy and flavorful main course selections that are front and center in a diner’s experience.

DESERT MEATS FOOD SHOWBY Loshini Moodley-Yiskis


INGREDIENTS FOR THE SUPREME ANTIPASTI DISPLAY

• 1 pound assorted sliced deli meat (such as salami, spicy Capocollo, Prosciutto, Mortadella, or Bresaola)

• 1 medium Cantaloupe, Cut, seeded and sliced

• Artichoke Fondue and Caponata (due to page constraints, please write me for these recipes)

• Pinzimonio, recipe follows • Marinated Olives, recipe follows • Roasted Red and Yellow Bell Peppers • Grilled Eggplant & Zucchini, sliced• Assorted Italian breads like Grissini,

Focaccia, Ciabatta, pane Siciliani sliced. (Some pieces should also be toasted for crostini)

• 1/2 pound Parmigiano-Reggiano, cut into irregular chunks

ROASTED PEPPERS:Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag, or in a pan tightly covered with plastic wrap. Set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips with extra-virgin olive oil, salt and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

GRILLED EGGPLANT AND ZUCCHINI:Preheat the grill or grill pan till very hot about 350 – 400 degrees. This is best done on an outside grill because of the smoke and occasional flame-flare-up!Clean the vegetables, cut length-wise about ½ inch pieces, lay flat on sheet pan and drizzle with olive oil, salt and pepper. With a spatula and long-tongs grill the vegetables quickly, till they have nice grill marks yet are still crisp. Take off grill and let cool on pan, cut on-a bias into 4-5 inch pieces and drizzle with aged balsamic vinegar.

PINZIMONIO:• 1/2 cup olive oil • 2 teaspoons parsley, fine chopped• 1 tablespoon lemon zest• 1 teaspoon freshly ground black pepper • ¼ teaspoon white pepper• Assorted cut-up vegetables, cut on a bias

(such as carrots, artichoke hearts, celery, fennel bulb, radishes (cut in half), red and orange bell peppers (cut in 2 inch x 3 inch bias also called a “lozenge cut”) and cherry tomatoes)

• Stir the oil, salt, and White & Black pepper in a small bowl to blend. Arrange the vegetables on a platter.

Marinated Olives:• 3 tablespoons olive oil • 1 tablespoon lemon zest • 1/2 teaspoon dried crushed red pepper

flakes • 1 1/2 cups Sicilian cracked green olives • 1 1/2 cups Kalamata olives • 2 tablespoon chopped fresh basil leaves

Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Marinate for up to 12 hours.

DIRECTIONSArrange the breads and cheeses on one tray and then on another tray arrange the cantaloupe slices, meats, Grilled Eggplant & Zucchini, Pinzimonio (marinated vegetables), Marinated Olives and Roasted Yellow & Red Peppers, and in the tray’s center place the Caponata and Artichoke Fondue in small serving bowls.

Serve, and allow guests to compose their ownassortment of antipasti on their plate.

BY Chef Brian

I am very passionate about Italian cuisine. If you travel throughout Italy you will find the ingredients and unique styles of cooking vary and change greatly from region to region. The northern regions of Lombardia and Piemonte styles of cooking are very different from central Toscana and Abruzzo, which are very different from the southern regions of Calabria, Sicilia and Sardinia. Not only does each region offer different dinner choices, but they all have a different approach to antipasti.

Antipasti are usually served as cold dishes before the main meal; more often than not it will be a simple meat platter, perhaps with Italy’s delicious Prosciutto ham served with some olives and fruit such as melon or figs. Italy is extremely regional with its dishes you may find you are served a homemade Minestrone soup, or an amazing array of marinated vegetables such as mushrooms, peppers and tomatoes alongside squid, prawns and all types of shellfish.

The term antipasto, literally means “before the meal” course, and is composed of zesty little dishes which are offered individually or in assortment. Their variety is endless, as are the regional and seasonal ingredients; the purpose of the starter course is to create anticipa-tion and excitement about the meal that follows. Many antipasti are excellent served as main dishes or as a side dish. One essential ingredient is often high-quality extra-virgin olive oil. This aromatic oil brings irresistible flavor and can transform the simplest food into a finished dish or masterpiece.

Your Personal Chef

If you have any questions or would like a quote, consulting or

recipes please write me at [email protected].

Please also view my website at http://chefbrian310.tripod.com

Las Vegas Boulevard South at St. Rose Parkway

www.theMresort.com

702 797 1000

“The M Resort was built for excitement and offers the best value in Las Vegas.”

-Anthony A. Marnell III

My family’s name has stood for the highest level of quality, service and value in

Las Vegas. In our first year alone, we’ve been named the best in five categories

by the 2010 Las Vegas Review-Journal Reader’s poll including:

Best Local Hotel

Best Buffet – Studio B

Best Place to view the city – Veloce Cibo

Best Race & Sports Book

Best Cocktail Waitresses

At the M you have access to many great dining choices, a

state-of-the-art casino that’s filled with exciting new games

plus all your favorites, our world-class spa, salon and fitness

center, spacious and comfortable resort rooms and more.

Top it off with entertainment at every turn and spectacular

views of the Las Vegas Valley and you’ll experience the

best destination resort in town.

Featured as a

VEGAS BUFFET DEALin USA Today

6 TIME HOSPY AWARD WINNER 2009

FOUR STAR AWARD RECIPIENT 2010 – Forbes Travel Guide

Letter Perfect.


Bob Barnes is a native Las Vegan and

associate editor of Fork and Pour-Food

& Beverage Magazine of Las Vegas. He

welcomes your inquiries.

Email:[email protected]

BY Bob Barnes

Q-What is your background and how did you become involved in the food and beverage industry?

RD-I was born in Waller, TX, a small town of 1,500 and my first job was as a cashier at Arby’s when I was 14. I eventually left the F & B industry, obtained a law degree at the University of Houston, passed the bar and practiced law for a few years. But I found I missed the industry, so when my wife got an opportunity to work in LV, I decided to return to what I loved and got back into the F & B industry.

MZ-I was born in Temperance, MI and moved around Michigan as a kid. My first job was in a restaurant as a dishwasher and by the age of 17 was working as a chef. Like Rickey, I pursued another career, graduated with two degrees in criminal justice from North Central Michigan Community College and Lake Superior State Univ., and also returned to the F & B industry to pursue my passion for food. I’ve been working in the industry for 23 years.

Q-What do you feel makes BJ’s so successful?

RD-Our menu is so diverse that there’s something for everybody. We may have the same price point of other chains, but we offer more choices. The culture in our

company is that another’s success will benefit me. We’re a business first, but we build camaraderie, look out for each other, strive to make each other look good and are committed to doing what we do better than anyone else.

MZ-BJ’s has great beer, atmosphere and food, and a menu with such variety and complexity that no matter what your fancy is, you can have it here. We have 6 burgers, 25 salads, 14 pastas and we’ve got the Chicago deep dish pizza nailed. It’s challenging to manage it all, but very rewarding. We all take our job seriously, but we’re not pretentious. We just provide the best food, best service and the best beer at the best prices.

Q-What do you like most about working for BJ’s?

RD-I love having the ability to teach and work with people who can organically grow the company with their influence, and that BJ’s continues to expand without dummying down the concept.

MZ-The atmosphere of the staff and restaurant is a good fit for me. My passions are food, beer and teaching, and I have outlets to nurture all three.

Unraveling the Secrets of the Success of BJ’s Restaurant & Brewhouse A Chat with Rickey Dobbs and Michael Zarfl

BJ’s Restaurant & Brewhouse must be doing something, or more accurately, many things right. It now has over 90 locations in 13 states and is continuing to expand. BJ’s has two locations in southern Nevada, one at 10840 W. Charleston just east of the 215 freeway, and one in Henderson at 9520 S. Eastern just south of the 215. I recently chatted with the Henderson BJ’s Managing Director Rickey Dobbs and Executive Kitchen Manager Michael Zarfl to see what makes BJ’s such a successful operation.

Be sure to stop in at the Henderson BJ’s to meet Rickey and Michael, if for no other reason to appreciate Michael’s beer art. He literally wears his love of beer on his sleeve-his left arm is adorned with tattoos of a beer stein, barley, hops and a brewing monk in a monastery. He has been an avid homebrewer for the past 6 years and recently had the opportunity to brew one of his recipes (Rye beer) on one of BJ’s brewing systems.

BJ’s offers a happy hour M-F from 3-7 and Sun.-Thurs. from 10 to closing with $1 off all taps and cocktails, half off all mini-pizzas and $2 off all appetizers. And, during lunch, all BJ’s brews are only $3 a pint. To view BJ’s menu, go to <www.bjsrestaurants.com>.

BJ’S RESTAURANT & BREWERY9520 S. Eastern Avenue

Henderson, NV702-473-2980

10840 W. Charleston Blvd.Las Vegas, NV702-853-2300


Fellow Chefs and Culinarians

We are the Las Vegas Chapter of the American Culinary Federation and we would like to invite you to join our organization.

Why should you join? • For over 75 years we have been representing the culinary professionals and promoting

education, certification and professional standards.• We are the Culinary Olympic Team that represents the United States and competes against

the best chefs in the world.• We are the organization that establishes rigorous standards for culinary educational programs

in the United States.• We are the organization who fought to have the Chef recognized as a professional by the

United States Department of Labor (1974).• We are the organization that donates large amounts of time and money to promote nutritional

awareness and provide meals for at risk kids, through our Chef for Kids program.• We are the organization that promotes competition and recognition of young culinarians at

the local, regional, national, and world levels.• We are the organization that has established certifications for cooks and chefs to recognize

their devotion to their craft. This certification allows employers to identify highly skilled culinarians. We also offer continuing development and education.

• We are not a union! We are an organization that strives to promote professionalism, education and camaraderie of the culinary industry. We are to chefs what the AMA is to doctors.

If you are a Celebrity Chef, Executive Chef, Sous Chef or just starting out in your culinary career, the ACF has something to offer.I ask that you consider supporting our program by joining us as a member of the American Culinary Federation. I would be happy to answer any questions you may have, in person or by phone. Feel free to contact me.

Chef Steve Soltz CSC, CHEMembership ChairACF Chefs Las [email protected]

ACF Chefs of Las Vegas is Now Accepting

New Members!


BY Jackie Brett

LAS VEGAS –June 23, 2010 – Shelley Stepanek has been reelected

to represent the Destinations Services Association as president for

two additional years. Stepanek, who owns Stagedreams, Ltd., was

originally elected to the leadership position in November 2007

after having served as vice president. Stepanek said her goals are,

“Establishing a close inner working relationship between all the

members and opening new doors for them.”

Stepanek began her hospitality career as the casino-tour manager

for the Dunes office in San Diego, Calif., and from 1971-1988 was

a junket operator for numerous Las Vegas Strip hotels. She has

owned a 1,500-passenger daily gambling ship in Biloxi, Miss., owned

restaurants in San Diego and the biggest one in the state of Iowa, built

and owned a Days Inn Motel in Iowa, and owned and been marketing

director for a for a start-up casino company with two high-speed

casino ferries between San Diego and Ensenada, Mexico.

More recently, Stepanek has been an entertainment agent since 2005,

co-produced shows in Aruba and Macau, and produced and co-owned

the Las Vegas production of “From Russia With Love” in 2005.

Destination Services Association (DSA) is a non-profit state association

made up of more than 130 working professionals representing a broad

spectrum of gaming and non-gaming companies in the Southern

Nevada hospitality industry. Originally founded in 1974 as Receptive

Operators Association (ROA) and later RODSA, the association’s

mission is to create unity among all local tourism entities, educate

members, uphold the highest business ethics, and provide one voice

to protect and serve the industry’s future.

Shelley Stepanek elected DSA – Destination Services Association President for two more years.

HOSPITALITY EXPERT LEADS NON-PROFIT TOURISM

ORGANIZATION

The following directors are also elected to serve two-year terms:Vice President Mel Carter Greenspun Media Group New Memberships Monica Broglia 33 GroupTreasurer Jan Johnson WOW Marketing/LV CateringWeb site Dianna Arnson CityWide EntertainmentSecretary Harriet Bernard Ladies Day OutSpeakers Brenda Turner Andrea’s VIP Production

Web site: dsa-lasvegas.com


SHARE OUR STRENGHTH’S TASTE OF THE NATION®

RAISES $55,658 TO COMBAT CHILD HUNGERThe 18th annual Share Our Strength’s Taste of the Nation® was

held on June 2 at the Rain Nightclub at the Palms Casino and Resort. This year’s event raised revenue of $ 55,658, an increase of more than $17,000 above last year, an incredible feat considering we are in the midst of a struggling economy.

Share Our Strength’s Taste of the Nation® is the nation’s premier culinary benefit dedicated to making sure no kid grows up hungry. Since 1988, Taste of the Nation has raised more than $70 million and has brought together the most creative culinary minds across the nation with one goal in mind: to raise critical funds needed to help end childhood hunger in America by 2015. Local beneficiaries of this year’s event are Catholic Charities of Southern Nevada, Project MANA, Three Square Food Bank, and UNCE Chefs for Kids.

More than 30 of the city’s finest chefs and restaurants offered up bite-sized delicacies and 19 beverage providers poured delicious accompaniments. Adding to the ambience, Zacapa Rum set up an ice luge and other ice sculptures, and violinist Bobby Yang and his Unrivaled Players provided a tasteful musical garnish. In addition to the

fabulous food, wonderful wines and cool cocktails, there was a silent auction and live auction. The only complaint anyone had was not having enough room to eat more.

Restaurants Presented At Taste of the Nation: Alize , American Fish , Aureole , B & B Ristorante , BOA Steakhouse, Border Grill, Bouchon, Circo, The Country Club-A New American Steakhouse, Emeril’s New Orleans Fish House, Hachi Island Sushi and Grill, LAVO, MK The Restaurant, Chicago, N9NE Steakhouse, Nobu, NOVE Italiano, Origin India, RM Seafood, Rosemary’s Restaurant, Roy’s, Sensi, Silk Road, Society Cafe, Stratosphere Hotel and Casino, STRIPSTEAK, SEABLUE, SUSHISAMBA, Sushi Roku, T-Bones Chophouse and Lounge, Tableau, TAO, The Capital Grille, Union and Valentino.

Beverage Providers: Constellation Wines, Finlandia Vodka, Green River Sake, Grey Goose Vodka (Barcardi USA), Harlem Liquor, Hendricks, Herradura Tequila, Jim Beam Global, Ketel One Vodka, Kobrand Wines, Leblon Cachaca, Milagro Tequila, Patron Tequila, Redbull, Sailor Jerry Rum, SENCE-Worldwide, Stella Artois, Tattinger Champagne and Domaine Carneros Brut.


WHAT’S BREWING

ces & Ales recently devoted all 20 of its taps to dispensing the robust creations of Stone Brewing Company. Owner/Founder Greg Koch has been friends with Aces & Ales co-owner Keri Kelli for years and has already made a few

trips out to enjoy the pub’s astounding craft beer selection. Greg attended this Stone showcase, signed bottles of Stone brew and posed for pictures with his adoring fans. Greg said, “I’m impressed with the way the craft beer scene is heating up in Vegas. I pledge to come to town more often, and you can quote me on that.” This is the first time an all-Stone tasting of this magnitude has taken place in Las Vegas. There’s no question that Stone has quite a following of devotees. The event ran for consecutive nights and the place was jam packed throughout.

Next on tap is a strong beer festival, which will run from August 13-15. All 20 of Aces & Ales’ taps will be devoted to beers that are at least 7% abv, and all of the beer will be specialty or extremely rare beer. In addition to its 20 taps, jockey boxes will enable an additional 20 taps to be poured, which will result in an opportunity to choose from more than 40 different beers. Confirmed beers so far include Dogfish Head 120 Minute IPA, and Midas Touch, Sierra Nevada 30th Anniversary Imperial Stout, Bigfoot Barleywine and Imperial Helles Bock, Deschutes Hop Henge IPA, The Abyss and Jubel 2010, Joseph James Duci, Belgian Triple and Belgian Dark Ale and several more beers from Stone Brewing.

Nevada brewed beer has become so popular that three of the Silver State’s breweries are expanding to enable them to

make more beer. In Las Vegas, Tenaya Creek Brewery’s outside keg sales continue to grow, necessitating a remodel and expansion of the brewery into the area that was formerly the kitchen and restaurant. The expansion includes one new 15-bbl. fermentation tank and two 20-bbl. brite beer tanks, but the best news is the addition of a 22 oz. bottling line, enabling us to obtain its beer at retail stores.

Joe Pickett at Ellis Island Casino & Brewery reports that he has maxed out on production and is consequently adding two more fermentation vessels, which will increase capacity by 25%.

In Reno, Great Basin Brewing Company has opened a 2nd location, a 25-bbl. brewhouse with two 25 bbl. fermenters and four 50-bbl. fermenters. It’s located at 5525 South Virginia St.

The Yard House has opened a 2nd location in Las Vegas, and its first casino restaurant. Sporting 130 taps, the new venue is at the Red Rock Casino, Resort & Spa, which is out at the

west edge of the city at the 215 Freeway and Charleston. The restaurant faces Charleston, and has entrances from the casino or from the outside parking lot. The Yard House now has 29 restaurants in its growing portfolio.

Beer festival season continues in Las Vegas, with the Arts Factory Beer Festival on tap for Saturday, July 10

from 4-10 p.m. The event will serve as a fundraiser for the Contemporary Arts Center of Las Vegas and will take place at the Arts Factory on the corner of Main & Charleston. The fest will be an outdoor/indoor event, utilizing the entire lower level of the Arts Factory, as well as the large outdoor space on the north side of the building. The admission fee is $20 or $15 for members of the Contemporary Arts Center and includes unlimited sampling of more than 30 different beers from the breweries of the Nevada Brewers Guild and some special guests. Food will be available for purchase and provided by Bar & Bistro and Sausage King. It’s estimated that a minimum of 500 people will attend. The event will be promoted heavily at the First Friday the week before, during which advance tickets will be on sale. Not only is it an excuse to drink great beer for a great cause, but also an opportunity to enjoy your brew while appreciating the fine arts. Your patronage will help raise much needed funds to keep the Contemporary Arts Center alive and thriving, as the oldest nonprofit contemporary art facility in Nevada. Remember, life wouldn’t be nearly as interesting or fun without art and beer. As always, great beer happens in Vegas!

A

Yard House @ the Red Rock Casino, Resort & Spa11011 W. Charleston Blvd.Las Vegas, NV 89135702-363-9273

Bob Barnes is a native Las Vegan and associate editor of Fork and Pour-Food & Bev-erage Magazine of Las Vegas. He welcomes your inquiries and can be reached via e-mail at [email protected].

BY Bob Barnes

®

Let’s Get Together at BJ’s!At BJ’s there’s something for everyone to enjoy: from exciting appetizers, signature deep dish pizzas, fresh salads and new culinary creations, to Pizookie® desserts and award-winning

handcrafted beers. With over 100 menu items, there’s something everyone will enjoy.

“Wow – I love this place!”®“Wow – I love this place!”

BALSAMIC GLAZED CHICKEN

“Wow – I love this place!”“Wow – I love this place!”

TRIPLE CHOCOLATE PIZOOKIE® MADE WITH GHIRARDELLI®

“Wow – I love this place!”

BJ’S MEDITERRANEAN PIZZA

“Wow – I love this place!”“Wow – I love this place!”“Wow – I love this place!”

BJ’S MEDITERRANEAN PIZZA AWARD-WINNING HANDCRAFTED BEER

10840 W. CHARLESTON BLVD., SUMMERLIN • (702) 853-23009520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980

WWW.BJSRESTAURANTS.COM

“WHAT’S SMOKED IN VEGASSTAYS IN VEGAS!”

HICKORY HOUSETEL (702)644-3380FAX (702)622-3385AFTER HOURS (702)722-7590

[email protected]

BIG DOG’S DRAFT HOUSE Rancho at Craig Road 645-1404

BIG DOG’S BAR AND GRILLNellis Blvd. at Owens 459-1099

www.bigdogsbrews.com

BIG DOG’S CAFE AND CASINOSahara at Torrey Pines 876-3647

LAS VEGAS, NV

The Las Vegas Food & Beverage Professional July 2010

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Transcript of The Las Vegas Food & Beverage Professional July 2010