The Las Vegas Food & Beverage Professional September 2010

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Food & Beverage Magazine of Las Vegas

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13 Farmers Market Delights Local RestaurantsFor several months now, The Mario Batali Group has been hosting a local Farmers Market which keeps growing each week. Held each Thursday it features fresh produce and herbs grown locally and from Southern California. Check it out.

14 Western Restaurant ExpoSan Diego recently hosted the California Restaurant Associations yearly Food and Beverage Show featur-ing the ACF Chefs Association Cooking Competition. Comeda Latina featuring Hispanic Food was also on display throughout the Expo.

17 Culinary Training InstitutesFeaturing our local Culinary Institutes that we will be developing a Culinary Training Section in the upcom-ing Issues.

19 Mob Spirits Haunt Local RestaurantsFor 5 decades this restaurant has been haunted by the spirits of what locals claim to be the Mob that started Las Vegas. I Scream for dessert?

FEATURES

4 Hot off the Grill 6 Human Resources Insights 9 Slice & Dice 12 Brett’s Vegas View 22 Beer Bust 24 Asian-PacificIslands 26 News & Notes

IN EVERY ISSUE

|CONTENTSVolume 9, Number 9

SEPTEMBER 2009 Food & Beverage Magazine of Las Vegas

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Serving the Service

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| FROM THE EDITOR

FORK & POUR | Food & Beverage Magazine of Las Vegas is published monthly by Fork & Pour and printed by Southwest Printers. All rights reserved. Reproduction in whole or in part is prohibited without prior written permission from the publisher. All materials submitted to Fork & Pour | Food & Beverage Magazine of Las Vegas become the property of Fork & Pour and may be used by F&B Magazine Las Vegas without compensation to the submitter. All such materials may be edited for clarity and space. For advertising inquiries, please contact Mike Fryer at [email protected] or call 702-877-5780.

Photographer/Photo Editor George Fryer

Associate EditorChanelle Hayes

Managing EditorMike Fryer

ContributorJan-Ie Low

Equipment Industry Advisor George Baggott

Feature WriterMichelle Fryer

Fork & Pour | Food & Beverage Magazine of Las Vegas3355 W. Spring Mountain Rd., Las Vegas, Nevada 89102

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Advisor to the BoardDavid Tully

Food & Beverage Magazine of Las Vegas

Serving the Service Industry

SEPTEMBER 2009www.forkandpour.com

Artwork by [email protected]

Layout DesignRowena Becknel

ContributorJackie Brett

Associate EditorBob Barnes

ContributorLes Kincaid


Congratulations to YouMakaDaWine and Grape Expectations who we have highlighted in this Issue as well as Front Cover Photo Featuring Le Cordon Bleu winners of the wine making challenge. Contact Grape Expectations to make your own wine exclusively here in Las Vegas. Great Lifetime Experience!!

Chef Zach Allen deserves special recognition for his efforts in coordination of the weekly Farmers Market developed by Mario Batali and his Las Vegas Team. This is the way of the Restaurant Industry and Food Business and will help decrease our carbon footprint and deliver fresh food at the same time. According to the Green Restaurant Association, The plate of food we eat travels an average of 1,500 miles!!!

Our Newest Restaurant on “The Strip” First, has opened and recently hosted the First “Shuck & Swallow” Oyster Competition, Supported by Santa Monica Seafood who we know as one of the top suppliers of Fresh Sustainable Seafood in the Las Vegas Valley. Lot’s of fun and we look forward to many more in the future …

Irinox will save you a lot of this stuff.

BLAST CHILLERS AND SHOCK FREEZERS

At the end of the day, the result is better food quality, less waste and savings in labor cost.

Let us prove it!Contact us at 888-514-1880 oremail [email protected] schedule a visit to our test kitchen.

Save TIME, Save MONEY, Save TASTE...Irinox-it!

� FORK & POUR Food & Beverage Magazine of Las Vegas | September 2009 forkandpour.com

| HUMAN RESOURCES INSIGHTS

The Essence of Customer Service

To be successful in a challenging service environment today, one must walk a fine line between giving the house away and making a living. Businesses have been forced to cut prices dramatically, while

customers still expect the same portions for the same dollar. People today want to be sure that they are getting their money’s worth regardless if they are buying a car or a sandwich. In the end, if we are not on top of what our customers desire, we may be missing more than just the mark - it may be actual customers.

What we need to do is get back to basics when it comes to customer service. We must strive to ensure our customers perceive value and want to return to our place of business. How do we do that you may ask? Well, we need to follow a few basic steps to ensure their satisfaction.

The essence of your customer service experience should include a range of pro-active steps:

• Acknowledge the customer when they arrive at your place of business. Make them feel welcome.• Talk with them to find out their needs and desires. (Know when to give them space too.)• Thank them, with sincerity, for their business and ask them to return.• Listen well or provide them with a feedback survey to assess how you are doing.True customer service only exists when your

customer’s satisfaction comes first before all else. When you ensure that their experience is a good one, their needs are met, and they perceive a value for the services or products, they are more likely to return.

However, we must also be careful not to give away the farm when a customer complains. There are some “customers” that have become adept at making a fuss and expecting the product or service to be given to them for free. Watch for those who constantly complain and always want something in return. Ask yourself, have I done all that I can

to make this situation satisfactory? If you have, then you should apologize to the customer for their dissatisfaction and let them go on their way. These “customers” may be more costly than they are worth in the long run.

In some places of business today, customer service does not look anything like “our customers come first.” Some employees assault the customer with rudeness and ignorance. If you frequent a business and give them your hard earned dollar you should not feel like an annoyance or an inconvenience. We must teach our employees to be pleasant and civil. They must understand that these “annoyances” (customers) have numerous choices of where to take their money and that without them, there is no need for you.

There are things you can do to make sure your employees are in tune with your expectations:

• Train your employees on your expectations and standards. Hold them accountable.

• Evaluate their performance frequently and take necessary action when problems occur.

• Make changes to your staff based upon the feedback you get from your customers.

Everyone at your place of business must understand and embrace the importance of customer satisfaction. They must always treat the customer respectfully and as valued. When everyone is onboard with these expectations, you will start having loyal customers.

Since the desires of our customers are ever changing, we must be prepared to change with the times. When we meet (and sometimes exceed) the expectations of our customers, we are on our way to success. When those satisfied customers start referring others to your place of business, you have succeeded. Then, and only then, will you know that you have mastered the essence of customer service.

Next Month’s Subject: The Value of Human Capital

By Linda Bernstein

Linda Bernstein’s consulting company is focused on providing

sound human resources advice and guidance

designed to increase your profits. Visit her website at www.ljbconsulting.net for more information as well as her online store

for products.

CONTACT INFOLinda@LJB

Consulting LLC

Phone: 702-326-4040

E-mail:[email protected]

Web:www.ljbconsulting.net

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5:30 p.m. Saturday, Oct. 3, 2009Caesars Palace

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Celebrate the best cuisine in Las Vegas as the top chefs in the city gather to prepare their most decadent creations. The event will feature fine wines and

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signature dishes from 30 world-renowned chefs.

Proceeds benefit March of Dimes, the leading non-profit organization for healthy pregnancies and healthy babies.

9September 2009 | FORK & POUR Food & Beverage Magazine of Las Vegasforkandpour.com

WHAT’S COOKING |

By Bob Barnes

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

S ince August of 2008, the Carve steakhouse attheEastsideCanneryhasbeensupply-ing a haven for locals who appreciate a traditionalsteakatanon-traditionalprice.Assoonasyouenter,you’llfindanup-scaleatmospherethatisbothcomfortableandinviting. The room has an earthy feel, with

tonesofsand,yellowandmahogany,blackandwhitephotosofhillsidesandlandscapes,andmulti-tonedbeigebricksallworkingtogethertoaddtotherelaxedambience.Cozyboothsandpaddedchairsaddtothecomfortlevel,whilecandles,subduedlighting,whitelinentableclothsandsoftmusiccre-ate a romantic setting.

ExecutiveChefAndreusMaederhassomeimpressivecredentials.AnativeofSwitzerland,MaederhasbeenintheUSsince1976,andopenedtheMGMRenoin1978.HewentontoopentheLasVegasMGMGrandin1993,andwasexecutivechefattheImperialPalaceandtheMResortbeforecoming over to the Cannery.

RoomChefMatthewPoehaslivedinLasVegassincehewasachild,andisnowinhis23rdyearintheculinaryindustry.PoewasamemberofthefirstgraduatingclassoftheLasVegasCordonBleuCollegeofCulinaryArts,graduatingMagnaCumLaudein2004.Sincehisgraduation,hehashonedhisskillsattheContinental,MGMGrand,thePlanetHollywoodinTelAviv,Israel,andopenedrestaurantsattheOr-leans,SuncoastandGoldCoastbeforelandingatCarve.Headdsapersonaltouchtohisclientele,makingitapointtovisitwithdinersaboutevery30 minutes.

The perfect beginning to a meal at Carve is theLobsterBisque.Whenitarrivesitistoppedwithdecorativelinesofcrèmefraîcheandchivesandatouchofcognac,whichislitbyyourserverforadramaticflair.Theflavorisincrediblyrich,andeveryspoonfulIhadincludedachunkoflobster.IalsoenjoyedtheBlueClawCrabCakes,whichthankfullywereblessedwiththetruetasteofcrab.Thedishwasablendofcolorsandliter-allyaworkorart,garnishedwithsmallsquaresoftomatoandsticksofchive,andadecorativelycutlemon with a sprig of sage.

Forasaladcourse,IhighlyrecommendtheCapreseSalad($5.99)-acompilationoflayeredbuffalomozzarella,Romatomatoes,freshbasilandatangyBalsamicVinaigrette.

Avisittoasteakhousewouldnotbecompletewith-outenjoyingaprimecutofbeef.AllsteaksarecertifiedAngusBeefandcomewithachoiceofpotatoandsavorysauce(Bernaise,RedWineDemi,MushroomTruffleorRosemaryBalsamicDemi).TheNewYorksteak($22.99)Isampledwassotenderitalmostmeltedinmymouth,andthesavorysaucesaddedrichflavorstocomplimentthegenerous14-oz.portion.Nightlyspecialsaretreatsnottobeignored.Ienjoyed

agenerousportionofjumbo-sizedSeaScallopsthatwerecookedperfectly,andaccompaniedwithlinguiniandbroc-colini.SeafoodchoicesincludeKingSalmon,AlaskanHalibut,OrangeRoughy,YellowfinTuna(all$21.99),andcomewithchoiceofpotato,preparationandsauce.

Presentationisadominantthemehere,soit’snotsurprising that Carve is one of the last restaurants left on the planetthatservesatruetablesidebananasfosters.Controlledpyrotechnicsaredemonstratedasamixtureofrum,crèmedebanana,andcognacarelayeredatopfreshbananasandicecream,andthenignited.Thedishwasdelectable,buttheshowdoubledmyappreciation.

AtCarveyou’llcomeforthesteaks,andstayforthepresentation,qualityandambience.Withentreespricedfrom$14.49andmoststeaksaround$20,you’llgetOldVegasgourmetqualitywithouttoday’sgourmetprices.Addonthepresentation,andwhatyougetiscertainlyworthmorethanwhatyouwillpay.CarveisopenfivenightsaweekWednes-daythroughSunday,from4:30pmto10pm.

Carve@EastsideCannery Casino Hotel5255BoulderHwy.Las Vegas, NV 89122702-856-5425


For MoreInfo call

888-SUN-DRIED

Local Rep-Foodservice Solutions of NV Tel# 870-9826

CAPO’S OPEN 2nd LOCATION ON WEST SAHARA By Shelley Stepanek

The Mob is back! CAPOS, that well known restaurant that has been a mainstay for years on West Tropicana has opened a second loca-tion on West Sahara in the former Hooters. Like the speakeasy of years past, it couldn’t be more authentic. As you enter the small lobby, and ring the buzzer, to the small window opening to admit

you with the password, the dark interior with numerous pictures of all the famous “boys”, CAPOS entices you to relax, sit back and enjoy a night with great food and ambience. The appetizer menu is long, with such names as Joey Bananas, and Genovese Calamari. From the syndicate sales, especially The Mob’s “Meatball salad” to the home made pastas and house specialties, every dish is a taste of the past. The Godfather’s Filet Mignon, the Rat Pack Ribeye, and the Spilatro Spiedini makes us all recall what Old Vegas was re-ally about. Take a night, grab your girl and head on over to a great speakeasy.

CARMINE’S LITTLE ITALY IN THE SOUTH WEST


FOOD FOR THOUGHT |

By Les Kincaid

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

A Warner Bros picture about a great lady, I’ve taken cooling classes from het in the Bay area and she has been a guest many time on my radio show(s). Julia Child and Julie Powell - both of whom wrote memoirs - find

their lives intertwined. Though separated by time and space, both women are at loose ends ... until they discover that with the right combination of passion, fearlessness and butter, anything is possible. Tamy and I enjoyed this picture. A bit complicated in the time zone catigory but entertaining and a bit behind the scenes of her life and of a big supporter of hers, as wwell. We recommend seeing it.Here is one of her favorite recipes, we tao and my adapted version. Try them.

Boeuf (Beef) Bourguignon (Adapted from Julia Child recipe)

To make the red-wine reduction, combine the wine, 1 cup onions, 1 cup carrots, 1 cup leeks, 1 cup shallots, 1 cup mushrooms, 3 thyme sprigs, 6 Italian parsley sprigs, 2 bay leaves, 1⁄2 teaspoon peppercorns and 3 garlic cloves in a large ovenproof pot with a lid. Bring to a boil over high heat. Simmer 30 to 40 minutes, or until the wine has reduced to a glaze.

Season the meat with salt and pepper. Heat 1⁄8 inch of canola oil in a large sauté pan over high heat. Add just enough meat so as not to crowd the pan. Brown the meat on all sides, 5 to 7 minutes. Transfer the meat to a paper towel–lined baking sheet to drain. Repeat with the remain-ing meat, adding more oil if necessary.

Preheat the oven to 350° F. Add 3 thyme sprigs, 3 Italian parsley sprigs, 2 whole

bay leaves, 2 garlic cloves, and the remaining 1 cup

onions, 2⁄3 cup carrots and 11⁄2 cups leeks to the red-wine reduction, and toss together. Wet and wring dry enough cheesecloth to cover about 4 inches more than the diameter of the pot.

Cover the vegetables with the cheesecloth, tucking in the edges to form a nest shape. Place the meat in the nest, and add enough stock to just cover the meat. Bring the liquid to a simmer over medium-high heat. Cover with a tight-fitting lid, and transfer to the oven. Reduce the heat to 325° F, and cook for 11⁄2 to 2 hours, or until the meat is very tender.

Transfer the meat to an oven-proof pot or container, and discard the cheesecloth. Strain the liquid twice through a fine strainer, the second time into a saucepan, and discard the vegetables.

Bring the liquid to a boil, spooning off any fat that rises to the top of the mixture. Strain the liquid over the meat. Let it cool, then cover and refrigerate for at least 1 day, up to 3 days.

Preheat the oven to 375° F.Remove the meat from the refrigerator, and skim off

any congealed fat from the top.Place the potatoes in a large saucepan along with 2

thyme sprigs, 1 whole bay leaf, 1⁄4 teaspoon peppercorns, 2 garlic cloves and 1 tablespoon salt. Cover the potatoes with an inch of cold water. Bring to a boil, lower the heat, and simmer for 10 to 15 minutes, or until tender. Drain, cool, discard the seasonings, and set aside.

Place the baby carrots in a medium saucepan with 4 thyme sprigs, 2 bay leaves, 1 teaspoon peppercorns, 2 gar-lic cloves and 1 tablespoon of salt. Cover with 11⁄2 inches water. Bring to a boil, reduce the heat, and simmer for 4 to 5 minutes, or until tender.

Drain, cool, discard the seasonings, and set aside.Spread the lardoons in a single layer on a nonstick or

foil-lined sheet pan. Roast in the oven for 10 minutes, stir, and return to the oven for another 5 to 10 minutes, or until browned. Drain on paper towels.

Melt the butter in a large skillet over high heat until the foam subsides. Add the remaining 32 mushrooms, reduce the heat to medium-low, and season with salt and pepper. Cook gently, tossing often, until the mushrooms are lightly browned and tender, 2 to 3 minutes. Set aside.

Carefully transfer the pieces of meat to a deep, oven-proof sauté pan. Strain the liquid over the meat. Warm the meat in the oven for about 5 minutes, basting occasionally. Add the potatoes, carrots, mushrooms and pearl onions, and toss gently. Roast in the oven for 5 to 10 minutes, or until the meat and vegetables are hot.

Meanwhile, warm the lardoons in a small skillet. Chop the leaves of the remaining 5 sprigs parsley.

Remove the sauté pan from the oven, and gently toss in the parsley. With a slotted spoon, divide the meat and vegetables among 4 plates. Spoon some of the sauce over each serving.

Distribute the lardoons among the plates. Sprinkle with fleur de sel, and serve immediately with Dijon mus-tard.

Yields:4servings

1bottleheartyredwine,suchasCabernetSauvignonorSyrah2cupsdicedyellowonions12 ⁄3cupspeeledandslicedcarrots21⁄2cupsslicedleeks,whiteandlightgreenpartsonly1cupslicedshallots1cupbuttonmushrooms,plus32Individualmushroomswithstemscutflushtocaps12 thyme sprigs14 Italian parsley sprigs7 whole bay leaves13⁄4teaspoonsblackpeppercorns9largegarliccloves,skinleftonandsmashed2 tablespoons kosher salt, plus more for seasoningFreshlygroundblackpepper3poundsbonelessshortribscutinto2-inch-by-1-inchpiecesCanola oil6 to 8 cups veal or beef stock8ouncessmallfingerlingpotatoescutinto1⁄2-inch-thickslices16babycarrots,halvedlengthwise4ouncesslabbacon,cutinto24lardoons11⁄2incheslongand3⁄8inchthick2 tablespoons sweet butter12redpearlonionsand12whitepearlonions,cookedFleurdeselDijonmustard

Julie & Julia


Brett’s

By Jackie Brett

R&BSUPERSTARJAMIEFOXX BRINGS HIS TOUR TO CAESARS PALACE

Jamie Foxx will bring his “Blame It Tour” to The Colosseum at Caesars Palace on Friday, Oct. 9. Tickets range from

$59.50 to $195, call 800-745-3000.“Intuition,” Foxx’s newest musical release,

features an impressive list of guest stars such as Lil’ Wayne, Kanye West, T-Pain, and T.I. When his last album, “Unpredictable,” reached the top spot on the U.S. pop charts in 2006, he became only the fourth person in history to win an Academy Award for acting, he played Ray Charles in 2004’s “Ray,” and release a No. 1 album. The other three were Frank Sinatra, Bing Crosby and Barbra Streisand.KELLYCLARKSON’STOURSTOPS AT THE HARD ROCK

Pop megastar Kelly Clarkson will be bring-ing her “All I Ever Wanted Tour” to The Joint at the Hard Rock on Nov. 6. Clarkson will be joined by the Australian sister duo The Veroni-cas and rising band Parachute. Tickets start at $49.50, call 800-745-3000.

Clarkson has sold more than 20 million albums since her 2002 debut. Her “All I Ever Wanted” release shattered Billboard Records, when “My Life Would Suck Without You” jumped from No. 97 to No. 1 in its first week of release. Clarkson premiered her current single “Already Gone” on “The Late Show with David Letterman.”

The Veronicas, who delivered five top 10 singles in Australia on their debut album, have now earned platinum record success with the electro-rock sizzler “Untouched.” Parachute’s current single “She is Love” continues to climb both Hot AC and Top 40 charts.WYNONNAWILLSINGATTHEORLEANS

Iconic country singer Wynonna Judd will bring her 2009 tour and a glimpse into her 25-year epic musical journey to the Orleans Showroom, Sept. 25, 26 and 27. Tickets start from $74.95, call 702-365-7075.

Wynonna will sing the chapters of her life when she performs an eclectic assortment of country, rock, blues and soul-bearing standards from her current album, “Sing: Chapter 1,” which is her seventh solo effort. Wynonna has

sold more than 10 million albums and had 16 Top Ten hits.

Wynonna’s rapport with fans dates back to the early-1980s launch of The Judds, featuring Wynonna and her mother Naomi. The Judds won seven CMA Country Duo of the Year honors, five Grammys and sold more than 20 million records.CROSBY,STILLS&NASHWILLPERFORMPOOLSIDE AT THE M RESORT

Grammy award- winning trio Crosby, Stills & Nash (CSN) will perform at the M Resort’s Villaggio Del Sole Entertainment Piazza on Saturday, Sept. 26. Noted for their intricate vocal harmonies, the widely-cel-ebrated group comprised of legendary artists David Crosby, Stephen Stills and Graham Nash have been together for more than four decades. Tickets are $88.

Following CSN will be Journey on Oct. 3 and Tim McGraw on Oct. 23.DIONNE WARWICK ‘KNOWS HERWAY’TOTHECANNERY

Singer, songwriter, actress and producer Dionne Warwick will take the stage at The Club inside the Cannery in North Las Vegas on Sat-urday, Oct. 10 at 8 p.m. Tickets start at $19.95, call 702-507-5757 or 866-999-4899.

Celebrating more than 40 years in the mu-sic business, Warwick between the years 1963 and 1966 became the first African-American female vocal artist to record one-dozen consecu-tive top 100 hit singles. In 1968, Warwick also became the first African-American female solo artist of her generation to receive a Grammy Award for Best Contemporary Female Vocal Performance.JONLOVITZBRINGSHISCOMEDYROUTINE TO THE EXCALIBUR

Comedian Jon Lovitz will bring his dis-tinctive style to the Excalibur, Sept. 15-Oct. 1. Tickets are $54 and $79, call 702-597-7600.

In 1985, Lovitz accepted an offer to per-form regularly on “Saturday Night Live” and within his first two years on the show earned an Emmy® Award. He became well-known for many characters including Tommy Flanagan of Pathological Liars Anonymous, Master Thes-pian and Hanukkah Harry.

Lovitz has been in more than 30 movies including “Big,” “A League of Their Own” and “The Wedding Singer.” His distinctive voice gave him the lead voice of the character Jay Sherman in the cult cartoon series “The Critic.”

1�September 2009 | FORK & POUR Food & Beverage Magazine of Las Vegasforkandpour.com

Molto Vegas Farmer’s Market open to public MarioBataliandJosephBastianichofB&BRistorante,CarnevinoandEnotecaSan Marco bring Molto Vegas Farmer’s Market to the Las Vegas community weekly.MoltoVegastakesplaceeveryThursdayfrom9:30a.m.to11a.m.forthoseintheindustry,andfrom11a.m.to1p.m.forgeneralpublic.MoltoVegasFarmer’sMarket,locatedat7485DeanMartinDrive,ispresentedbyMoltoVegasinconjunctionwithKerryClasbyandlocalfarmersfromtheLasVegas area. For more information on Molto Vegas Farmer’s Market, contact Molto Vegas Executive Pastry Chef Doug Taylor at [email protected].

Border Grill hosts Chinaco Tequila Dinner BorderGrillatMandalayBayResortandCasinohostedanexclusiveChinacoTequilaDinneronAugust13.Theeveningfeaturedacocktailreceptionfollowedbya5-coursedinner,showcasingdishescreatedbyExecutiveChefMichaelMinorpairedwithsamplingsandspecialtycocktailsinspiredbyChinacoagaveultra-premiumtequilas.BorderGrill’smenufeaturesmodernMexicancuisinewithauthenticflair.TherestaurantisknownforitsBorderBrunchonSaturdaysandSundays.FormoreinformationonBorderGrillandspecial events, visit www.BorderGrill.com.


Attendees Enjoy Networking, Culi-nary Competitions and Educational Sessions in San Diego.

Thousands of restaurant and foodservice buyers from through-

out California including chefs, restaurant owners, operators, and caterers networked and conducted business at the Western Food-service & Hospitality Expo which was held at the San Diego Convention Center August 30 – September 1, 2009. The event was co-lo-cated with the Expo Comida Latina, show-casing the latest products for the Hispanic restaurant and retail market. The industry professionals who attended had the opportu-nity to hear from some of the biggest and best names in the industry; meet with 500 exhibit-ing companies and view and sample the latest cuisines and newest equipment products. The event was sponsored by the California Restaurant Association.

“The sentiment from the exhibitors was that we delivered a quality audience of new and returning attendees from throughout California as well as Arizona and Nevada. They were thrilled with the new location that gave them an opportunity to showcase their new products and services. We appreciate the support we received from the California Restaurant Association, and especially the

San Diego Area Chapter,” said Ron Mathews, Industry Vice President for Reed Exhibi-tions’ Foodservice Events. “During the event, attendees had a chance to enjoy the Hot Spot, the ACF Culinary Competitions, Expo Comida Latina, the New Products Gallery, the Ultimate Barista Challenge and the Ferdinand Metz Foodservice Forum. All of these events and attractions added to the excitement and buzz on the Show floor.”

A popular spot on the Show floor was the Innovative New Product Gallery where more than 35 of the newest and most in-novative products were introduced into the marketplace. During the first two days of the Show thousands of attendees cast their votes for their favorite new products. On Monday afternoonthe winners of the People’s Choice Awards for the Innovative New Product Gal-lery were announced. The winner of the Best in Show was Sunkist Foodservice Equipment for the Bar Buddy. The First Runner Up was Just Enjoy – technology application and the Second Runner Up was Long Range Systems for the Table Genie Products.

Following is a wrap up of several excit-ing special events and culinary competitions that were held at the convention:

♦ The American Culinary Federation (ACF)/San Diego Chapter offered a wide vari-

ety of ACF sanctioned competitions. The Ultimate Barista Challenge® USA

was an action packed competition where baristas competed in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, prepare beautiful cafe latte art, blend espresso frappe and brew the best coff.

The Hot Spot Culinary Demonstra-tion Theater – A highlighted feature on the Show floor was the Hot Spot, an educational, interactive and entertaining area for foodser-vice professionals who want to stay abreast of what’s hot in the food world.

♦ Ferdinand Metz Foodservice Forum - Featured Sessions that were very well at-tended, included “How to Keep Fine Dining Alive and Profitable,” “Sustainable Seafood – Responsible Sourcing,” “The Green Restau-rant Revolution,” “Fast Casual – Changing the Way People Eat and Profiting from It,” “Us-ing Economic Ups & Downs to Your Advan-tage,” and “How to Implement the Power of Social Media in your Restaurant Business.”

♦ At the close of the Show, the exhibi-tors donated ten thousand pounds of food to The San Diego Rescue Mission, a non-profit homeless shelter and recovery center serving thousands of homeless, hungry and poor men, women and children in San Diego since 1955.

THOUSANDS OF CALIFORNIA RESTAURANT PROFESSIONALS FIND NEW IDEAS, PRODUCTS

AT WESTERN FOOD SERVICE & HOSPITALITY EXPO

The Venetian and the Palazzo present Carnival of Cuisine

The 2nd Annual Carnival of Cuisine held at the Venetian Ballroom on August 15, drew in more than 1,400 attendees.

Carnival of Cuisine showcased the very best in gourmet, fine and casual cuisine from featured restaurants including B&B Ristorante, Carnevino, FIRST Food & Bar, Grand Lux Café, LAVO, Morels French Steakhouse & Bistro, Restaurant Charlie and SUSHISAMBA. Guests enjoyed cooking demonstrations from Chef Luciano Pellegrini of Piero Selvaggio’s Valentino; Executive Chef James Boyer of Canyon Ranch Grill; and Executive Chef Peter Woo of Woo, and more. In addition, live entertainment and raffle giveaways kept the guests going. For information on the restaurants at the Venetian or the Palazzo, visit www.venetian.com or www.palazzolasvegas.com.

THE RESORT ON MOUNT CHARLESTON HOLDS ITS MYSTERY DINNER NIGHT WITH GREAT FOOD BY CHEF CHARLIE AND HIS TEAM


FIRST Food & Bar hosts Shuck & Swallow Charity Event FIRSTFood&BaratthePalazzohosteditsfirsteverShuck&SwalloweventtobenefitTheShadeTreeonAugust 24. The event was an oyster eating competition featuringchefsfromFIRSTFood&Bar,LAVO,DosCaminos,SushiSumba,Aquaknox,RMSeafood,andmore,whobattleditouttoseewhocouldshuckandswallow the most oysters. Following the competition, FIRSTFood&Barhostedtheafterpartywithbeer,vodkaandoysterspecials.FIRSTFood&Barisarestaurantandloungethathasavibeofalatenightspotmixedwiththe casualness of a local eatery. For more information on FIRSTFood&Bar,visitwww.firstfoodandbar.com.

Thai Tapas Reception at Le Cordon Bleu

College of Culinary Arts

TheLeCordonBleuCollegeofCulinaryArtshostedaThaiTapasReceptionatitsCaféBleurestaurantonAugust21.ThereceptionhonoredConsul-GeneralJukrBoon-Long,ConsulofThailandNipaNirannoot,ChefMcDangand

hiscrewfortheireffortsandengagementsbybringingthecuisineofThailandtothestudentsandfacultyofLeCordonBleuCollegeofCulinaryArts.GuestsweretreatedtoselectedThaidishesbyChefMcDang.FormoreinformationandeventsatLeCordonBleuCollegeofCulinary Arts, visit www.vegasculinary.com.

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GGrape Expectations’ second year was a huge success. The 2008 California grapes were incredible and

the celebration of wine making with friends and family was unforgettable.

We’d like to congratulate all of the medal winners who were honored at the 2009 Awards Banquet held on Au-gust 22nd at the top of the World Mar-ket. A special thanks to the American Wine Society, whose expertise and patience during the lengthy judging process, once again, went above and beyond our expectations.

As one harvest season ends another one must begin … and that time is NOW.

For those who have not yet signed up, time is of the essence. We will be ordering grapes in Sep-tember and with that, the 2009 Har-vest Season will begin. This year’s grapes are set to surpass last years; the days were more moderate and the nights were cooler…all the mak-ings of a fine vintage.

Please feel free to contact Char-lie Peters anytime at 806-3383 to set up a date and time when you can meet to select your grape varietal(s) and begin the age old tradition of wine making…and of course wine drinking.

Remember the words of Alexis Lichine: “When it comes to wine, I

tell people to throw away the vintage charts and invest in a corkscrew. The best way to learn about wine is the drinking”.

What Alex neglected to add is that “the best way to truly understand wine is in the making of wine”. That’s where we come in. We’ll teach you the fine art of wine making while pro-viding the recipe for fun.

Don’t wait too long to contact us. Grapes wait for no one; when they’re ready, we need to be ready. It’s going to be a great year for wine makers!

Grape Expectations1971 Whitney MesaHenderson, NV 89014(702) 806-3383

TIMETO

MAKEWine


Las Vegas maybe the “Entertain-ment Capital of the World,” but it also has become one of the top cities to study culinary arts given the massive amount of restaurants

ran by some of the top chefs in the world. To become a renowned chef or owner

of a top notch restaurant, you have to start somewhere and what better way to study the art of culinary than in Las Vegas where all of the magic happens.

Las Vegas offers several culinary pro-grams at the College of Southern Nevada, the International Culinary School, the Le Cordon Bleu of Culinary Arts Las Vegas and the Uni-versity of Nevada, Las Vegas.

College of Southern Nevada College of Southern has three locations

(West Charleston, Cheyenne, and Hender-son) and offers associate of arts programs in pastry arts, culinary mananagement, and food and beverage management. The Hospitality Management Department at CSN has achieved a seven year accreditation with the Council for Accreditation of Hospitality Management Programs. The Culinary Arts Program, the Pastry Arts Programs and the Food and Bever-age Management Program have an additional

seven year accreditation from the American Culinary Federation. CSN offers a variety of classes to accommodate schedules, scholar-ships, and internship and job opportunities. In addition, CSN offers a training center for the Culinary Arts and Food & Beverage manage-ment programs. For more information, visit www.csn.edu.

International Culinary School The International Culinary School,

located in Henderson, offers associate degrees in culinary arts or baking and pastry, and bachelor degrees in culinary management or food and beverage management. The Interna-tional Culinary School offers hands-on educa-tion, collaborate environment, instructors with real world experience, and a career services department. The school offers smaller classes allowing students to interact more in class and be more productive and proactive. This level of interaction prepares students for entry-level opportunities in culinary. For more informa-tion, visit www.artinstitutes.edu.

Le Cordon Bleu of Culinary Arts Las Vegas

Le Cordon Bleu of Culinary Arts Las Vegas in Summerlin offers culinary arts diploma and associate of occupational science

degree, and patisserie and baking certificate. Le Cordon Bleu of Culinary Arts of Las Vegas combines culinary education with modern technology and training. Le Cordon Bleu of Culinary Arts of Las Vegas features Café Bleu, a 10,000-square-foot onsite public restaurant ran by students. Another unique aspect is that students make wine with the help of Grape Expectations, Nevada School of Winemaking. Le Cordon Bleu of Culinary Arts of Las Vegas provides students with the essentials to succeed in the career of their choice. For more information on Le Cordon Bleu of Culinary Arts of Las Vegas, visit www.chefs.edu/las-vegas.

University of NevadaUNLV is known to be one of the most

nationally and internationally recognized hotel colleges in the country. In the culinary department, UNLV offers bachelor of science in culinary arts management. The program offers unique courses and hands-on experi-ence with food and beverage operations, such as the Capstone Café & Sushi Bar, Stan Fulton Bistro, and Capstone International Café. These opportunities give students the tools to excel at their craft and land entry-level management positions after graduation. For more informa-tion, visit www.unlv.edu.

Culinary Training at Your Service By Chanelle Hayes

LeCordonBleu College of Culinary Arts


MOB SPIRITS VISIT TONY ROMA’S LOCATION FOR OVER 5 DECADES

A building in Las Vegas with a rich history that spans more than five decades is a rare find. The Tony Roma’s on E. Sahara occupies the location that was once the favorite hangout of Vegas mobsters when it was Love’s BBQ. Lefty Rosenfeld’s car blew up in the parking lot in an unsuccess-

ful attempt on his life, an event that was immortalized in the movie Casino and filmed on location at the historic building. The past may still linger here, as a handful of employees claim to have had encoun-ters with a friendly spirit they’ve nicknamed Bugsy. He is supposedly upset that pictures of the old mobsters have been taken down and exhibits his displeasure by flicking breakers off, casting shadows and nudging items off of shelves in the kitchen. Tony Roma’s original Las Vegas location opened in 1980 and is still flourishing at 620 E. Sahara. The booths on the west side of the dining room offer stunning bird’s eye views of the Stratosphere. Wood paneled walls adorned with historic pictures of Tony Roma’s restaurants over the years, padded booths and a relaxed but elegant bar area all work together resulting in a comfortable ambience. General Manager James Rogers comes with 27 years of experience in the food and beverage industry and has been with Tony Roma’s for four years. James worked his way up from kitchen manager to GM and has managed at Tony Roma’s locations in Miami and North Carolina. His leadership is focused on coaching his staff, streamlining procedures and building teamwork. All facets are working well with the primary result being a boost to staffmorale and more efficient service. A signature item to begin your meal has to be the Onion Loaf ($3.99 for a half; $5.99 for a full). It comes shaped like a tire and nearly as big as one. The accompanying sauce is a savory mix of Red Hot sauce and mayo. The perfect entrée to follow with is the St. Louis Rib Sampler ($19.99), a full rack featuring all four of Tony’s signature sauces: Origi-nal, Carolina Honeys, Blue Ridge Smokies and Tony Roma’s Red Hots. Those not in the mood for ribs will not leave hungry. There are ample choices such as the Chicken Stack ($11.99)-grilled chicken breast covered with a rich blend of four cheeses, artichoke hearts and creamy spinach; Cajun Chicken Pasta ($12.99)-a delicious assortment of spicy asiago cream sauce, grilled chicken breast, andouille sausage, red and green bell peppers, mushrooms, all served over linguine; and Chicken Tuscany Pasta-grilled chicken breast tossed with a light Pomodoro

tomato sauce, sun-dried tomato pesto served over linguini and topped with asiago cheese.A wide array of signature steaks, salads, sand-wiches and burgers round out the menu, and a seasonal offering of seafood grilled items includes choices of Shrimp Scampi, Grilled Salmon with Shrimp Piccata and Mojo-Grilled Mahi Mahi with Pineapple Salsa. Can’t decide on which dessert? No problem if you select the Dessert Trio ($7.99), which allows you to choose three mini des-serts from the list of Bananas Foster, Apple Crisp Tart, Raspberry Brownie, Key Lime Tart or Southern Velvet Cake. All are topped with a generous scoop of vanilla ice cream and drizzled with caramel. Full-sized portions of each are available for $4.99 and a mini of one is $2.99. Bring your appetite on Mondays if you

want to partake in the all-you-can-eat special for $21.99, or bring your kids on Tuesdays for their choice from the children’s menu for free. Tony Roma’s is open Sunday-Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m. There are two other cor-porate owned Tony Roma’s in Southern Nevada-in Henderson at 555 N. Stephanie and in Summerlin at Rainbow & Lake Mead.

Tony Roma’s 620 E. Sahara Ave.Las Vegas, NV 89104702-733-9914

By Bob Barnes


By Tony Galeano

Welcome Fork & Pour readers! This column is dedicated to the Mixed Martial Arts world both

inside and out. I’ll be your guide as we explore the different aspects of

fighter life. In the coming articles we will be taking a closer look at fighter training regiments, pre-fight prepara-tion, and the fights themselves. I, myself, being in martial arts for 15 years, have trained with some of the most elite fighters, professors, and masters in the world and can provide an explicit look into fighter

life. I hold black belts in five martial arts styles and a Brazilian Jiu-Jitsu instructor. My intent is to provide an in-depth look at this exciting world and to share some intimate details about fighters, both established and up-and-coming. Look for this article in future editions of Fork & Pour magazine!

The MMA Beat Down


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It’s been rumored that Las Vegas is a party town. It only stands to reason that a celebra-tion that involves drinking good beer, namely Oktoberfest,

would be commemorated.Hofbräuhaus Las Vegas

claims its Oktoberfest will be the most authentic in the US, second only to the original held in Munich, and there are reasons to back up its claim. The Las Vegas version is an authentic replica of its brewhaus in Munich, and the Hofbräu brewery is one of only six breweries commis-sioned to make the beer for the Oktoberfest in Bavaria.

Hofbräuhaus Las Vegas will celebrate Oktoberfest from Sept. 19 through Oct. 31, and highlighting the festivi-ties is the unveiling of the Ok-toberfestbier, the very same brew created for the Okto-berfest in Munich. Celebrity guest keg tappings take place every Friday at 6:30 pm with Sigfried and Roy presiding at the opening ceremonies.

In following weeks the tappings will be performed by Lance Burton, the Amazing Jonathan, Holly Madison and Carrot Top. Bands from Ger-many are imported, providing nightly sing-a-longs, with Didi’s Hormittel performing from Sept. 2-Sept. 29 and Die Reiflinger Sept. 20-Oct 27. Hofbräuhaus Las Vegas is located at 4510 Paradise Rd. across from the Hard Rock Casino.

Richard Lovelady, Brewmaster at the Las Vegas Gordon Biersch, can always be counted on to brew a delicious Oktoberfest-style brew. His annual Festbier is set to be unveiled at a tapping party on Wednesday, Sept. 16 at both the Paradise Rd. and Boca Park Gordon Biersch locations.

Whole Foods Market is doing more than its fair

share to promote craft beer in Southern Nevada. The location at The District in Henderson has bi-monthly beer pairing dinners, seasonal beer tasting events and all locations provide a craft beer selection that is the largest of any market in Southern Nevada. Over the past few months beer dinners featured the beers of Dogfish Head and Sierra Nevada. To help us celebrate Oktoberfest, the Whole Foods Market at The District will have an Okto-berfest beer pairing dinner on Friday, September 25, fol-lowed by a beer garden with a variety of Oktoberfest-style beer and food on Saturday, October 3. Contact Whole Foods Market Customer Ser-vice at 702-361-8562 for more info. or to reserve your spot.

As the summer swelter begins to subside, beerfest season begins anew. Mon-teLago Village Resort is teaming up with Buckbean Brewing Company for the Second Annual Village Beer Fest scheduled to take place September 19th, 2009 at Lake Las Vegas.

The March festival was so successful, raising over $28,000 for the Muscular Dystrophy Association of Southern Nevada, that both MonteLago Village and Buck-bean Brewing

Company decided to partner for a second event. Lots of breweries will be there and tickets are only $20/person for unlimited sampling of more than 50 dif-ferent beers. As several local breweries will be there, this is an excellent opportunity to taste our local beers all in one place, in a beautiful setting.

The Sin City Brewing Company pub inside the Miracle Mile shops recently was blessed with the presence of the lovely Holly Madi-son. The blonde bombshell greeted and took pictures with fans and modeled some of Sin city’s sexy apparel.

Holly Madison currently stars as “Bo Peep” in Peepshow, inside the CHI Showroom at Planet Hollywood Resort & Casino.

The latest hop spot I’ve uncovered is the newly opened Murphy’s Law. The pub’s décor features red brick, stained glass and numerous pictures of Irish pubs. The surroundings are enhanced by its eye-catching servers, who are quite attractive lasses at-tired in appealing apparel. For entertainment, there’s a U-shaped bar with video gaming and a comfortable sitting area with a black leather couch and chair.

UK imports are served, including Harp, Guinness, and Smithwick’s, along with some good ol’ American micros such as Sierra Nevada Pale Ale, Rogue’s Kells Irish Lager, Dogfish Head 90-Min-ute IPA and locally brewed Tenaya Creek Nut Brown Ale and Hefeweisen. A great deal is the 24/7 Service Industry Happy Hour with $1 off drafts and well drinks and half-off appetizers. This deal is also extended to our deserving school teachers. An assort-ment of appetizers, salads, sandwiches and breakfast entrees are very reasonably priced, ranging from $3.75-$8.95. Some quirky desserts are the decadence deep-fried variations of Oreo, Twinkie, and Black & Tan Cheesecake. As always, good beer happens in Vegas!

| WHAT’S BREWING

By Bob Barnes

JOIN THE SUSHI & SAKE CLUB OF LAS VEGASAS A SUSHI & SAKE CLUB MEMBER YOU WILL ENJOY: MONTHLY SUSHI & SAKE CLUB DINNER MIXERS AT SELECTED RESTAURANTS SUSHI EXPERTS DEMONSTRATIONS AND SAMPLINGS SAKE SPECIALISTS PRESENTATIIONS AND TASTINGS SPECIAL MEMBERS DISCOUNTS AT ALL MEMBER RESTAURANTS ALL THE TIME YOUR FIRST SAKE IS ALWAYS FREE AND GREAT DISCOUNTS AND SPECIALS REGULAR UPDATE ON NEW RESTAURANTS AND MENUS FOR MEMBERS SPECIAL DISCOUNTS AND DEALS ON SUSHI & SAKE ITEMS AND MERCHANDISE MEMBERS DISCOUNTS ON SUSHI & SAKE BOOKS AND OTHER PRODUCTS ADDITIONAL DISCOUNTS TO BOTH LOCAL AND REGIONAL SUSHI & SAKE EVENTS 100’S OF SAVINGS AND MORE FOR ONE LOW YEARLY MEMBERSHIP $30.00For more informati on and to become a member, go to: www.fb newslasvegas.

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Las Vegas will once again host the annual Top 100 Chinese Restaurants in the U.S.A. Awards, featuring top chefs from 50 states and China. Amongst the elite list of VIPs are Chef Martin Yan, the world-renowned host of over

1800 cooking shows – “Yan Can Cook”; Larry Chu of Chef Chu’s in Los Altos, CA & co-founder of the Asian Chef Association; Khai Duong, Executive Chef at Ana Mandara in San Francisco, CA and also co-founder of the Asian Chef Association; and our very own Simon To, Executive Chef of Zine Noodles Dim Sum Restaurant in the Palazzo Resort Hotel & Casino, Las Vegas!

Did you know that Chinese restaurants gross more than $20 billion in annual sales and represent more than 45,600 establishments in all 50-states? Hard to believe, but it is true that the Chinese eateries outnumber the top fast-food restaurants of McDonalds, Burger King and Wendy’s combined.

The Top 100 Chinese Restaurants in USA Awards was established in 2004 by the Chinese Restaurant News to create universal excellence in Chinese dining standards. This is the first of its kind of awards that recognizes, cultivates, and preserves the best Chinese cuisine and excellence. The national competition is open to all Chinese restaurants across the country to compete for the coveted awards in areas such as cuisine, décor, service and cleanliness.

The actual crowning of the Top 100 best is not until January 3-5, 2010 so why all the fuss now? That’s because these restaurants depend heavily on YOU, the foodies, to VOTE for them! Polls are opened now for the public to take part and there are currently over 560 restaurants -- and counting -- battling nationwide so why not join in the fun and make your vote count?! How do you participate? Glad you ask. All you need to do is go to www.top100chineserestaurants.com, find your restaurant and cast your vote! If you don’t see your local favorite restaurant listed yet – be a trendsetter and make a recommendation! Besides Zine Noodles Dim Sum Restaurant, past 2008 winners Sea Harbour Seafood Restaurant in the Caesars Palace and Wing Lei are back again to contend, and Red 8 Bistro in the Wynn Resort &

Casino will give its best shot as well. Other off-the-strip local contestants to name a few are: Bo Bo China, China Star, China Mama, Cathay House, Harbor Palace and Jasmine.

I invite you to join me to taste and rate our Las Vegas favorites in the next few months as we find out who are truly deserving of the Top 100 awards. Send your comments to [email protected] and I may just post your feedback at the next issue.

Until next time, eat with passion!

UPCOMING SEPTEMBER CALENDARSeptember 22 KLAV 1230AM – 1:30pm-2pmTalk Radio Show with API Community Leaders

September 24 Asian Chamber of Commerce Luncheon at Palace Station Ball Room 11:30am-1:00pmSpeaker: Mayor Oscar Goodman

Sponsors of Top100 Kikkoman Coca-Cola Yanjing Beer Venetian/Palazzo

“The East-West Ambassador”

By Jan-Ie Low

| ASIAN-PACIFIC ISLANDS

Top 100 Chinese Restaurants and the Winners are ...


T h a T g o b e y o n d T h e g a m i n g f l o o rthe solutions and insights

in today’s tough times, you’re looking for new products and new ideas to delight your guests in every way—from gaming to dining and entertainment. g2e is here to help—with two specialty events dedicated to the non-gaming

amenities of food and beverage and entertainment. you will see the exhibitors, learn the trends, and discover the talent you need for your business to succeed. g2e—it really is the hero of the gaming industry.

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What is DSA?DSA consists of outstanding Las Vegas and Southern

Nevada tourism professionals. The diversified member-ship including gaming and non-gaming companies allows for complete coverage of Vegas activities like shows, tours, museums, restaurants, weddings and hotels.

Association members strive to maintain pride in their community and integrity in their businesses. This creates a trust factor that allows you to feel confident and com-fortable in choosing a DSA member.

Las Vegas’ growth in tourism, conventions and meetings is unparalleled by the experience offered by DSA members, who help make Nevada one of this country’s favorite recreational and convention destina-tions. Along with our partners in Boulder City, Mesquite, Jean, Primm, and Henderson, we can find everything you are looking for.

Contact us at [email protected]

New Vista Community welcomes back Wine Walks this fall

Wine Walks wiall take place from 7 p.m. to 10 p.m. on September 5th and October 3rd at Town Square Las Vegas and September 26tha and October 17th at Boca Park Fashion Village. Enjoy more than 20 tasting sta-tions, live entertainment and raffle drawings. Tickets are $25 in advance and $30 on the day of the event. This is a 21 and older event. To purchase, visit www.newvistacommunity.org.

IFSEA30thAnnualJerryBerryPicnic honoring Max Daffner

The International Food Service Execu-tives Association will host its 30th Annual Jerry Berry Picnic honoring Max Daffner at St. John’s Greek Orthodox Church on Septem-ber 8 from 6 p.m. to 10 p.m. Tickets are $30. Proceeds will benefit culinary scholarships in Southern Nevada. Contact Lori Davidson

at 702-528-7731 or Rick Albrecht at 702-400-1378 for more information. LiftYourSpirits–ACelebrationofLibations: Italian Wines at The District

Lift Your Spirits is a series of all-new libation-tasting events held each month at The District at Green Valley Ranch. This month’s event will take place September 19 at 7 p.m. Enjoy Italian wines, food from local restaurants and live entertainment. A portion of the proceeds will benefit local non-profit

organizations. Tickets are $40 each or two for $70 if purchased in advance. This is a 21 and older event. For more information, visit www.thedistrictatgvr.com.

5th Annual Las Vegas Largest Mixer The annual Las Vegas Largest Mixer

is back! The Las Vegas Largest Mixer is the ultimate business networking event. The event will take place September 23 from 5 p.m. to 9 p.m. at the Plaza Hotel and Casino. Mixer Ad-mission is $15 per person. To purchase visit, www.LasVegasMixer.com.

Rock N Roll Wine’s 4th Annual WineAmplifiedFestival

The 4th Annual Wine Amplified Festival will be held on September 26 at Mandalay Beach with headlining act Lifehouse. The event will also feature more than 50 winer-ies, showcasing over 150 unique wines. This is a 21 and older event. Doors open at 7 p.m.

Caesar’s Poetry Nightclub Closed,toReopenSoon

The Forum Shops at Caesars had a gem so pre-cious to the nightclub industry that in a blink of an eye it was stripped away. Poetry nightclub, which was located inside the Forum Shops at Caesars Palace above Wolfgang Puck’s Chinois restaurant, closed its doors on July to secure a new location. Poetry has called the Forum Shops home for six years and brought Las Vegas some of the top artist in Hip Hop and R&B.

According to a Las Vegas Sun article on this issue, Branden Powers, a partner and marketing director at Poetry, said Poetry of-ficials are looking at leasing one of two potential sites elsewhere on the Las Vegas Strip.

The reasoning behind the closing of the nightclub was due to discrimination laws, forcing patrons to enter through a side door to gain access into the club. A lawsuit was brought upon Caesars Palace and Simon Property Group of unfairly blocking the entrance to Poetry because of the nightclub’s demographic.

Currently, Poetry Nightclub is in the process of moving and securing all the necessary permits. The club is pushing for an October 1 grand-reopening which promises to be bigger and better than ever before.

Compiled By Channelle Hayes

Congratulations on the

opening of

Garfi eld’s

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Fork & Pour What We Do For You….

Fork & Pourknows that the key to growing your business in the Las Vegas Market is to have your product get into the hands of the decision makers, rather it be Chefs, Owners, Executives and or Management, we do just that.

Fork & Pourare the eyes and ears to the industry. Participating in all industry events that occur within trade shows, mixers, openings and events where white collar personnel come together to advance their business within the community.Students are an important role to the industry, therefore we are involved within many educational institutes such as UNLV, UNLV Hospitality School, CSN, Int’l Culinary Institute, Le Cordon Bleu and many more.

Memberships And AssociationsACF Chef’s Association/Las VegasNevada Restaurant AssociationLas Vegas Convention & Visitors AssociationFood & Beverage Directors AssociationNevada National Association of Catering ExecutivesJapan American Society of NevadaAsian Chamber of Commerce/Las VegasNevada Tavern Owners AssociationDestination Services AssociationConvention Services AssociationNational Concierge AssociationSin City Chamber Of CommerceU.S,Bartenders Guild

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What Happens in Vegas Happens with Us

The Las Vegas Food & Beverage Professional September 2010

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