February 2015

for more photos & stories visit

ww

w.lvfnbpro.com

February 2015 I The Las Vegas Food & Beverage Professional 3www.lvfnbpro.com

February 2015

CONTENTS14

17

29

Cover

2

FEATURESCOVER FEATURE THIS MONTH FEATURES A RELATIVELY NEW FACE AT SOUTHERN WINE AND SPIRITS, BUT A WELL KNOWN MASTER SOMMELIER IN LAS VEGAS… Joe Phillips has recently taken on the role of Director of Wine Education at Southern Wine and Spirits of Nevada and we can’t imagine a better match! Read more inside…

INSIDE FRONT COVER OF THIS ISSUE HAS CATERSOURCE SHOW INFORMATION, which you’ll want to learn more about and plan on attending the beginning of March. The Catersource Show is the largest catering show in the US purely dedicated to all parts of the catering industry, including private and casino industry operations. As an addition to the show, the Nevada Restaurant Association co-exhibits its members’ booths, and the ACF Chefs Association will have a plate competition and awards presentation during the show.

THIS MONTH’S “ASK DR. SAKE” IS THE LAST OF THIS SERIES, but don’t be discouraged, Dr. Sake has agreed to continue his column, just with a somewhat increased view…Dr. Mike Masuyama will be starting his new column in our March issue with a focus on Japanese Food & Beverage: where it’s from and where it’s going in the US. This will be a column Asian enthusiasts will not want to miss! Additionally…Look for Dr. Sake’s new book, Sake for Professionals, coming soon to LVFNB Pro readers.

EVENTS PAGE THIS MONTH IS OF INCREASED INTEREST since the months of February & March are some of the busiest months for the F&B Industry, including SPLENDOR IN THE GLASS, NATIONAL GROCERS ASSOCIATION EXPO, FOR THE LOVE OF COCKTAILS, INT’L FRANCHISE ASSO. EXPO, ACF CHEFS-CHEFS FOR KIDS GALA, NAFEM, NATURAL PRODUCTS EXPO WEST, CATERSOURCE SHOW, PIZZA EXPO and NCB-NIGHTCLUB & BAR SHOW…

8

30

Page 4

Hot Off the Grill!

Page 5

For the Love of the Craft...

Page 6

What’s Brewing?

Page 8

Ask Doctor Sake…

Page 9

Food For Thought

Page 10

Wine Talk

Page 12

Chef Talk

Page 13

Fryer’s Favorites

Page 14

What’s Cooking

Page 15

PR Spotlight

Page 17

Dining with the Harrises

Page 18

A Chat with Michael Mina

Page 19

Nevada Restaurant Association’s

Annual Meeting of the Members

Page 20

Brett’s Vegas View

Page 22COVER FEATURE Master Sommelier Joe Phillips—Educating Southern Nevada About Wine

Page 24Product Spotlight

Page 24Raising Cane’s Chicken Fingers to Donate 100 Percent of Profits to Commemorate Grand Opening

Page 26Human Resources Insights

Page 27The Bottom Line

Page 28American Culinary Federation Chefs of Las Vegas Chapter Page

Page 29Three Square Food Bank Helping to Alleviate Hunger in Southern Nevada

Page 30EventsAd Index

4 The Las Vegas Food & Beverage Professional I February 2015 www.lvfnbpro.com

Karen KunzGraphic [email protected]

Bob BarnesEditorial [email protected]

For all Website inquires [email protected]

Adam RainsBeverage [email protected]

February 2015Mike FryerSr. Editor/PublisherThank you for joining us in this issue of The Las Vegas Food & Beverage Professional.For any questions or comments please [email protected]

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

HOT OFF THE GRILL!

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

Las Vegas, NV 89146www.lvfnbpro.com

The Las Vegas Food & Beverage Professional

@lvfnb

JournalistBen Vaughn

JournalistLeAnne Notabartolo

Journalist Ask Dr. Sake

K. Mike Masuyama Ph.D.

PhotographerAudrey Dempsey

Journalist Chef Talk

Allen Asch

Journalist Al Mancini

JournalistUNLV Epicurean Club News

Myles Gueco

Journalist HR Insights

Linda Bernstein

Pre-Press TechnicianBrandon Yan

Journalist & PhotographerJoe Fogarty

Accounting ManagerMichelleSan Juan

Journalist Brett’s Vegas View

Jackie Brett

JournalistShelley Stepanek

Journalist Food for Thought

Les Kincaid

JournalistsDining Out with the HarrisesScott & Elaine Harris

Journalist Mitchell Wilburn

CONTRIBUTING STAFF

Journalist Green Restaurant Association

Michael Oshman

Journalist Wine Talk

Alice Swift

Brand Ambassador & Journalist

Crystal Marie

JournalistThe Bottom Line

Ben Brown

PhotographerBill Bokelmann

PhotographerJoe Urcioli

PhotographerDanette Chappell

PhotographerRose Powell-Carver

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

JCCNV-JAPANESE CHAMBER OF COMMERCE recently held its annual

SHINNENKAI,New Year’s celebration hosted at Gyu-Kaku

Japanese BBQ restaurant. JCCNV is a not for profit association dedicated

to bringing Americans and Japanese closer together through understanding each other’s

cultures, traditions and lifestyles.Additionally, JCCNV assists Japanese

businesses and visitors here in Las Vegas and is available for help to any Japanese national who

may run into any problem...

THE FANCY FOOD SHOW IN SAN FRANCISCO was bigger and better than

ever at the Moscone Center. We were able to visit with many old friends and meet new ones as well. Here we were able to

take a shot with Banzai Beverage and our old friend Mike Iwase, their National

Sales Manager, inside the Japanese Pavilion. Fancy Food Show is produced

by Specialty Food Magazine and holds 2 shows yearly, the Summer Show in New York and Winter Show in San Francisco.

YARDBIRD-SOUTHERN TABLE & BAR, OPENS IN THE VENETIAN and LVFNB

Pro was delighted to attend their media opening along with the new show FRANK,

The Man-The Music! A familiar face was Greg Thomas, Yardbird’s General Manager, who previously ran the Hard Rock Café on

the Strip. Hope they do well in this ever-changing business environment, but looks

like they know what they are doing. We love the corporate name, RUNCHICKENRUN.

COM, and operated by 50EGGSINC.COM.


For the Love of the Craft

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

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

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

www.lasvegascocktailweekly.com

Carter Raff of Raff DistillerieCarter Raff is living the American Dream. As master distiller and founder of Raff Distillerie, he is doing what he loves in the city that he loves, San Francisco. He’s riding a wave of a craft fervor and making a difference. Not only enticing and delighting the palates of Californians, he’s bringing the goods to a larger market without giving up quality nor his passion. With a mixture

of science, hard work and serendipity, his mark is still being made on our craft distillery scene. On a recent Mixology Made Simple interview with Carter, I was fortunate enough to discuss Absinthe & Rosebud, Gin & Juniper and the REAL Martini.

Where does “Bummer & Lazarus” lie in the pantheon of American Boutique Gin? And worldwide?I think I make a very unique gin. Most gins in the past usually follow the typical London dry style with a clear dominance of juniper-berry. I went for a more citrus and floral gin. I also make mine with 100% California Grapes, which differs from others that use grain alcohol.

I’ve heard gin called the “distillers muse”? What is your approach to the spirit? And how did you find your recipe?That’s definitely true. I really do try to make products that are different from anything else on the market. I don’t see the point of making the standard. I want to be proud of what I make. Because of that I use direct maceration; which means I put the botanicals directly in the still to get maximum flavor. I’ve been distilling for 15 years so I’ve playing with gin for that long. I start from the most basic of questions. What do I want to taste? I go from there. With this gin, as I said already, I wanted a flavorful gin with citrus and floral notes on the palate.

How do you view the Boutique Distillery movement? Competition, creativity and public awareness are good things. The problem is the market gets diluted and honestly the old standby big brands are only big because people love it. What this means are the craft distillers are going to have to work hard to come up with something unique and high quality.

All things in life are cyclical, including our industry. How far do you see the current craft movement going?I don’t think it will ever go away, but in the next 5 years it will diminish to the ones that can sustain and have done well in sales. It’s like bourbon,

for example, 10 years ago was still your grandfather’s drink. Now it’s more popular than ever, which is a good thing. So bourbon won’t ever be in the back seat again.”

If there is a contraction in the market, how will you remain competitive?By continuing to make great products without sacrificing quality. Some craft distilleries make every product under the sun and continue to do so. I would love to make weird and unique eau de vies, but I can’t rightly do so and keep the quality. I will top out at Bummer & Lazarus Gin, Emperor Norton Absinthe, Barbary Coast Rhum Agricole, Russian Hill Vodka, A Bourbon, A Rye and two

barrel aged versions of the Bummer & Lazarus Barrel Aged Navy Strength Gin and Barbary Coast Rhum Agricole.

What is your favorite bar(s) in Vegas?That’s tough as well but I absolutely love Sage at Aria. The staff is tremendous.

What is your favorite classic gin-based cocktail?I love our signature cocktail the Ginger Beer Collins.

A take on the original it has 2 oz Bummer & Lazarus Gin, 1/2 oz Simple Syrup, 1 oz Lemon Juice, 4 Dashed Angostura Bitters - Shake with Ice - Pour Over Ice and Top off with Bunderberg Ginger Beer - Stir. And of course a REAL Martini. A true Martini made with 2 1/4 oz Bummer & Lazarus Gin and 3/4 oz Dolin’s Dry Vermouth - Shake with 1 piece of ice and serve Up.

Yusho After DarkLate night at the Monte Carlo: a killer DJ, chef-badasses, live artists, craft cocktails & beer and what stole the show, the food!

With executive Chef Brian Lhee of Yusho and Chef David Mangual from Double Barrel I

enjoyed some of the best late night food I’ve had in a long time. They are creating a neighborhood of culinary delights out in the front of the Monte Carlo. While Yusho was throwing down some of its best version of elevated Japanese street food and sumptuous ramen, from Double Barrel I tried their house-smoked Oyster with Citrus Yuzo and thick bacon along with the Pork Sliders with Candied Bacon! The softness of the roll melded into the luxurious pulled pork and met the salty-sweet chew of the candied bacon. Paired with a local Big Dog’s Red, it was the best taste that I had all month!

They have plans to “throw it down” once a month with the next one on March 3 from 11 p.m. to 2 a.m. featuring Chef Michael Chen from Simon Restaurant & Lounge.


By Bob BarnesBob Barnes is a native Las Vegan,

editorial director of The Las Vegas Food & Beverage Professional,

regional correspondent for Celebrator Beer News and covers

the LV restaurant scene for Gayot.com. He welcomes your inquiries.

Email: [email protected]

what’s BREWING?

Beer Tip of the Month:This month’s beer tip comes from Matt Marino, Director of Brewing Operations for Joseph James Brewing Company in Henderson, NV. Matt graduated from Basic High School in Hen-derson and has been brewing professionally for 14 years at Uinta Brewing in Salt Lake City; and in Southern Nevada at 777 Brewpub at Main Street Station, Big Dog’s Brewing and now at Joseph James.

How Does Barrel Aging Affect a Beer’s Flavor?Barrel aging beer is an art in itself and creates flavors and aromas that are impossible to create otherwise. Any style of beer can be barrel aged, but certain styles lend themselves especially well to barrel aging, and particular types of barrels. Imperial Stouts and other dark, strong ales are enhanced by Bourbon Barrel aging. Besides the obvious Bourbon flavors imparted, these beers will generally pick up notes of oak, vanilla and coconut. The original beer will also tend to dry out and mellow in flavor, melding with the added barrel character to create a more complex result. This is just the tip of the iceberg in barrel aging possibilities.

More Great Beer on the Vegas Strip

Last issue I began a list of restaurants and bars that serve a beer selection totaling around 100 different craft beers or more. I have a new find to add to the list, the newly opened BARDOT Brasserie, Michael Mina’s new French concept at ARIA. It’s no secret that many of our top celebrity chefs are beer fans, and Mina is no exception, which he has already shown with his Pub 1842 at the MGM Grand. BARDOT’s beer program is under the ex-pert guidance of ARIA Property Mixologist Craig

Schoettler, who compiled the list of 86 quality quaffable choices, including Hors D’âge, brewed in the northern hills of France exclusively for the restaurant in partnership with Stillwater Artisanal Ales. The list also has several rare, hard-to-find international beers, such as Switzerland’s Brasserie de Franches-Montagnes; Belgium’s Cantillon; Denmark’s Mikkeller; and Austria’s Granitbock, an exquisite find Craig shared with me that’s made by adding white hot granite into the wort, causing the sugars in the malt to caramelize. And, I’m happy to report beer from local breweries are poured, including Tenaya Creek. Craig also informed me that all of the servers are Level 1Cicerone Certified Beer Servers.

What’s on TapBig Dog’s Brewing has expanded its patio area, dubbed the Front Porch, from which it hosts live music. Also of note is its expanded tap system, which now enables it to pour more than 20 guest beers in addition to about a dozen of its own brews. During a recent visit I encountered local brews from CraftHaus and Joseph James; and several regional beers from Anderson Valley, Ballast Point, Green Flash and Pizza Port. Banger Brewing celebrated its first

anniversary with a packed house bash on December 27 featuring a showcase of 11 taps of its beers, a cross section of styles that included IPA, Apple Cinnamon Brown, Imperial Stout, Black IPA and Belgian Blonde; plus three very interesting cask versions: El Heffe with peppercorn and cilantro, Dry County Quad with coffee beans and vanilla beans and Hop Bang As always, great beer happens in Vegas!

Bang with Citra hops and citrus peel. Richard Lovelady at Gordon Biersch will release

the GABF gold medal-winning Rauchbier in early February. Also in February the brewpub will be changing the beer lineup, going with Export, Marzen, Hefe, IPA, a rotating dark, rotating seasonal and a rotating Brewers Select with plans to have a new beer on tap every 3-4 weeks. Richard also says he’s secured some pretty good aroma hops, so we can expect several hop-forward beers coming up. Joseph James Brewing has promoted Kyle

Weniger to Head Brewer. Director of Brewery Operations Matt Marino said, “Kyle has been continuously employed at Joseph James longer than anybody and received this well deserved promotion for his continued dedication to producing world class beers. Kyle single handedly developed Citra Rye Pale Ale which has grown to become our flagship brand as well as creating the recipes for our Milkshake Stout, Busker Brown and Desert Snow White IPA. Jamie Roberts has also been promoted to Assistant Brewer. Jamie has been with us since we began the expansion and proved his worth on the packaging and cellar side of the brewery.” The brewery released its Blood Moon Barley Wine in late December and will counter with its 2015 version of its Bourbon Barrel Imperial Stout sometime in February, followed by Oak Smoker, a version of the Wee Heavy that was smoked in-house using hickory, cherry and maple wood; and staves from last year’s anniversary barrel-aged beer.


ASK DOCTOR SAKE… What is the ultimate pleasure of drinking sake? -Final of This Sake Series-

By K. Mike Masuyama Ph.D.Mike Masuyama is a bi-cultural

science-technology-business consultant. He earned a Ph.D. in Food Science at Cornell University, is involved in teaching, research and business in

major-beer, micro-beer, soft drinks, sake and food areas both in Japan and

the US., and has published several books and dozens of articles.

Traditionalyet New

A golden color white soy sauce

No burnt dark soy sauce flavor

No darkening color in cooking

Remarkable for sea foods, veggies, pasta,

fusion and natural foods

www.whitesoysaucefood.com

Perfect Soy Sauce Flavor

without the Color!

This is my last sake story. Let’s finish it with the ultimate pleasure of my experience and then move to yours.My ultimate pleasure of drinking sake took place some time ago, when I dipped myself in an open-air hot spring bath, located by a river, in a northern Japan location. Snow was drifting down from the mercury sky, turning everything to white on the ground. I felt chilled on my face by the snowy breeze but comfortably warm from the neck down, in hot water. Within my reach, a small wooden basin was floating on the surface of the hot spring water, in which a ceramic carafe of hot local sake and a ceramic sake Choko cup were placed. That was all there was in my own world except for sounds of the flowing river. I poured sake into the Choko and drank while looking at the remaining, tinted leaves on trees visible through the snow flurries. Sake and this nature experience put my mind in total peace isolated from the outside world. It may remind you of a scene of drinking champagne in a flute glass while dipping in an outdoor hot tub, which may be similar but different. On another occasion, my sake pleasure took place in a northbound train from Niigata along the Sea of Japan. The sun started falling down from the top of the sky to the horizon of sea when my friend and I were talking and drinking sake. We stared at the large, red sun slowly descending and drank without much motion or talking except for

pouring, drinking, and occasionally eating dried squid as a tidbit. Our drinking lasted until the sun disappeared completely under the horizon and two bottles of 720ml sake bottles got emptied.

Sake drinking is so well integrated in four distinct seasons in Japan, multiplying our pleasure with seasonal foods and changes in nature. In spring sake and cherry blossoms with fresh bonito sashimi, in summer cold sake and burning sun with fresh garden harvests, in autumn warm sake and turning leaves with a fresh catch of salmon or mushroom hunted, and hot sake and Nabe pot dish of seafood with good friends, in winter. When I formulated a business plan in the North American market for a sake brewer from Niigata, I named one of the products as “Five Seasons” to cover the entire four seasons and adding an extra season particularly for sake. Here sake pleasure can be created in a similar circumstance but in a little bit different way. Sake is enjoyed mostly with food, Japanese or fusion, friends, female or male, and generally indoors. Accordingly, we need a good selection of the first two in addition to a choice of sake and restaurant as a matter of course. In my opinion, sake may be more appropriate for your memorable pleasure at cozy occasions. Think about a special occasion with your partner. Imagine you would come a little bit late while your partner anxiously waits for you, and your partner would greet you in joy, and you would be seated without delay at a casual Japanese restaurant. Sake may be quickly served for toasting for the best wishes of the occasion. Sashimi may follow as an appetizer. With lots of wasabi, you may almost jump up to the ceiling but be soothed by sake. Good conversation and intimate caring for each other makes your occasion forever happy through the help of sake. Now sushi is on the way, which may make sake more delicious and such a happy occasion eternal in your memory.

Drinking sake or any alcohol beverage outside requires a little bit of caution here. It is alright to be at a private property or a terrace portion of an eatery with a permit but public property may be under the municipal or park regulations regarding alcohol drinking. It may not be fun to drink sake from a bottle in a brown paper bag. Even through a window, ocean, beach, mountains, green forest, sun, moon and other good natural scenery in seasons would make sake more tasteful, joyful, memorable and even romantic with a good partner and tasty sake. Sake can also become memorable in celebrating your success in creations or achievements in life or business with your partner or by yourself. A small 300ml bottle is particularly handy to do so. You must have good memories with beer, wine, whiskey, vodka, shochu and brandy. Please add one with sake.

At the end, I have appreciated Mike Fryer, Publisher-Senior Editor and Bob Barnes, Editor Director, for presenting this series of sake stories in this publication which has been disseminating many aspects of food and beverage from a center of “Food Culture” of the world, Las Vegas. Kanpai and Arigato, Cheers and Thanks!


By Les KincaidLes Kincaid is a food, wine, and golf

expert and cookbook author. He hosts a nationally syndicated wine radio

show each Thursday from 7 to 8 pm. You can enjoy his website or his

broadcast at www.leskincaid.com [email protected]

www.facebook.com/leskincaidwww.twitter.com/leskincaid

FOOD FOR THOUGHT

Important Temperature & Lable Information About Wine

At first glance, a wine label can be confusing to those just getting into buying wine. However, New World wine producers have made it much easier on wine consumers by listing the grape varietal directly on the label. Old World regions have typically relied on the wine consumer to be familiar enough with the region to know, for example, that Red Burgundy is Pinot Noir. They are somewhat conforming to global market consumers and are starting to give more than the region where the grapes were grown.

Discovering how to taste wine is no different than learning to really appreciate music or art in that the pleasure you receive is proportionate to the effort you make. The more you fine-tune your sensory abilities, the better you’re able to understand and enjoy the nuances and details that great wines express. The time and effort invested in palate training is very rewarding—and a whole lot of fun!

Not everyone has a thermometer on hand so it’s sometimes a problem to determine the temperature of your wine. A good rule of thumb is to note that white wines should be chilled before drinking and red wines should have time to rise in temperature. Ideally, white wines should be between refrigerator temperature (39 degrees F) and storage temperature (55 degrees F) and reds should be somewhere between storage temperature and room temperature, which is often as high as 68 degrees F. If your wine is in a temperature-controlled wine unit, at 53-57 degrees F, place your bottles of white wine into the refrigerator half an hour prior to service and take your reds out of storage half an hour prior to service. This allows ample time for your whites to chill and your reds to slightly warm up. If you have yet to invest in a wine storage refrigerator and your wines are kept at room temperature or in the refrigerator, you’ll do the opposite. Put your reds in the refrigerator for half an hour and take your whites out of the refrigerator for half an hour before you plan to serve. Dessert wines, sparkling wines and even summer rosés are best enjoyed at a cooler temperature than white wines. Refrigerator temperature will normally be just about right.

When you have leftover wine in the bottle, (I never have had that happen) preservation is key. As wine comes into contact with air, it quickly spoils. The less air in the bottle, the longer the wine’s lifespan. Cork the partially empty bottle right away and refrigerate it for up to 3 days. Don’t forget to possibly use your left over wine in a favorite recipe you might be concocting.

You have probably heard from both friends and experts many times that any wine you like is a good wine. Drink what you like. This is true if simply enjoying wine is your goal. It’s true that figuring out what you like is an important component of wine tasting, but it’s not the only component. Quickly passing judgment about a wine is not the same as truly understanding and evaluating it. You don’t have to do more than take a sip, give it a swallow and let your inner geek decide “yes” or “no.” Remember wine is Food.

Steak2 NY Strip Steaks (12 ounces each about 1 1/4-inch thick)Kosher salt and freshly ground black pepper2 tablespoons canola oil or other neutral oil such as vegetableThyme compound butter1 stick unsalted butter, slightly softened2 teaspoons finely chopped fresh thyme leavesKosher salt and freshly ground black pepperMashed potatoes2 pounds Yukon Gold potatoes, peeled and cut into 2-inch diceKosher salt1 1/2 - 2 cups whole milk1 stick cold unsalted butter, cut into tablespoonsFreshly ground black pepper

SteakRemove the steaks from the refrigerator 30 minutes before cooking to allow the internal temperature of the meat to warm up (this will allow even cooking). Season the steaks liberally on both sides with salt and freshly ground black pepper. Preheat the oven to 400 degrees F.Heat the oil in a large cast iron pan over high heat until it begins to shimmer. Put the steaks in the pan, cook until golden brown and a crust has formed and don’t attempt to turn for at least 3 minutes. Turn over and continue cooking until the bottom is golden brown. Transfer to the oven and continue cooking until an instant read thermometer inserted into the center of each steak registers 135 degrees (for medium-rare) or 140 for medium doneness. Remove the steaks to a cutting board and let rest 5 minutes before serving/slicing. Thyme compound butterCombine the butter and thyme in a bowl and season with salt and pepper.Mashed potatoesPut the potatoes in a large saucepan, cover with cold water by 2-inches and add 2 tablespoons of kosher salt. Bring to boil over high heat and cook until tender (a paring knife inserted into the potatoes meets with no resistance), about 25 minutes. Drain the potatoes well, return to the pan and toss in hot pan to make sure the potatoes are dry. When the potatoes are almost done cooking, put the milk in a small saucepan and bring to a simmer over low heat. Run the potatoes through a food mill set over a large bowl, stir in the butter, piece by piece until emulsified. Add half of the hot milk and stir using a wooden spoon until smooth, adding more milk as needed; season well with salt and freshly ground black pepper. Keep warm in a bowl set over simmering water.

TipsAlways buy the best beef possible. Black Angus aged beef is the best. Remove dense cuts of meat from the refrigerator and let sit at room temperature for 30 minutes before cooking to take the chill off the internal temperature. This will allow the outside and inside to cook evenly. Beef is dense and requires a lot of salt and pepper. The salt and pepper will also help to create crust on the outside of the steak. Use an instant read thermometer to perfectly cook the meat to your desired doneness.

Yield: 2 servings

Steak & Potatoes


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

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

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

out her website at www.aliceswift.com for the dish on wine, technology, or even both! She is happy to take

suggestions for article topics or inquiries.


Figure 1. Complimentary wine served aboard my international flight to Shanghai, China in December, 2014.

Have you ever wondered why you tend to drink tomato juice more often on a plane? Or, in the context of alcohol, do you typically like Cabernet Sauvignon, but prefer a smoother Merlot or Pinot Noir instead when you’re in the air? Believe it or not, there actually is a scientific reasoning behind why wines (and other food and beverages) taste different at high altitudes.

Wines actually diminish in acid, and more noticeably tannic and alcoholic when consumed at high elevations above 30,000 feet. The wines don’t physically or chemically change though, it is actually the human perception of food and beverage consumed that is altered. The ability to taste properly is reduced up to 30% when in a dry and pressurized cabin on a plane. There

have even been research studies conducted mirroring the conditions of an airplane, that has found that some factors that affect the taste in wine could include humidity, atmospheric pressure, noise, reduced oxygen, etc. Due to a combination of these factors, research has discovered that white wines lose flavor, and red wines taste more astringent, bitter and tannic.

This phenomenon has been verified by many wine professionals as well as researchers. Bob Campbell, Master of Wine, wrote an article explaining that the pressurized cabin is very dry, which makes it harder for us to salivate when we encounter acidic or tannic wine. Therefore, red wines give the impression of being more astringent (resource: http://www.wine-searcher.com/m/2012/08/up-in-the-air). Instead, passenger tend to prefer very aromatic and pronounced white wines that are high in acid, as well as smooth, low tannin wines, with lower alcohol.

CNN also featured an article interviewing several sommeliers, including Doug Frost, Master of Wine and Master Sommelier, consultant for United Airlines (source: www.cnn.com/2012/09/19/world/airlines-wine). What’s interesting is that Frost reveals that wines are sometimes selected months to a year in advance. Therefore, his airline selections must withstand the test of time, since they may not make it to the cabin of an airplane for a few months. At the same time, sommeliers must continue with their typical purchasing decisions of selecting wines based on popularity, region, price, etc. It’s quite complicated!

Yet another article from the Australian Financial Review interviewed Andy Sparrow, who purchases wines for British Airways’ first-class list (source: www.afr.com/p/lifestyle/life_leisure/flying_ask_for_high_altitude_wine_mOF7MK5JHHYMolBZDgF6vN). From Sparrow’s experience, sparkling wine like Champagne and Cava were popular, possibly due to the carbon-dioxide in the carbonation. In addition, despite tannic wines being unpopular, Malbec remained the exception. The question was, then, why? Some speculation included the fact that Malbec tends to be grown at high altitudes, up to 1800 meters, which is around the same altitude that some planes are pressurized to. This might not be research-proven, but an interesting thought to ponder.

On a tangential note, regarding other food and beverage, the tendency is also that passengers on planes also prefer more flavorful foods, needing more salt, spices, as well as spicy-ness. In terms of non-alcohol beverages, ironically, tomato juice becomes much more popular in the air. Believe it or not, tomato juice sells about as much as beer, over 400,000 gallons annually (source: www.nytimes.com/2012/03/11/business/airlines-studying-the-science-of-better-in-flight-meals.html?pagewanted=all&_r=0).

Now, when you board a plane and fall in love with the wines on your trip, think twice before buying multiple bottles/cases for the house.

Until next month, Cheers~

Alice

Wine “Flights” (at 30,000 feet)

• Open to the Public

• Restaurant Quality Spices, Herbs, and Blends

• Over 250 Spices, Herbs and Blends

• Sold by the Smidgen, Pinch, Dash, Ounce or More

• Foodservice Pack Sizes Available

• Blended and Packed on Premises

• Sign up at www.thespiceoutlet.com

L AS VEG

AS,

NVPU

RV

EYO

R O

F

“GREAT STUFF”

PUR

VEY

OR

OF

“GREAT STUFF”

AL DENT ES’ PROVI SI ONS

CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS

• Wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants

• Owned and operated by a former chef with over 20 years of experience

• Custom packed Herbs and Spices

• Custom Spice Blends

• Private labeling

• Now Certified Kosher

6960 W Warm Springs Road #130 • Las Vegas, Nevada 89113 (1/2 block west of Rainbow Blvd)

702-642-1100

6960 W Warm Springs Road #150 • Las Vegas, Nevada 89113 (1/2 block west of Rainbow Blvd)

702-534-7883 • www.thespiceoutlet.comMon-Sat 10am - 6pm


I recently enjoyed a seven-course mushroom themed dinner and it really captivated me. The menu included delicacies such as foie gras-stuffed morel mushrooms, served with a Tokaj wine from Hungary and Lobster Carpaccio with enoki mushrooms and black truffle shavings. I decided to do some research and write about the Fungi we love.

The first thing that I learned is that most of the table/common mushrooms we eat in the United States are all the same variety. Table mushrooms include button (the little white ones), crimini and portobello. They come from the biologically named Agaricus bisporus. Americans consume around 900 million pounds of mushrooms a year with 95% of them being the common table mushroom variety. One difference between the table mushrooms is their age, although additionally button mushrooms are cultivated to be whiter than the others. The other big difference in the varieties is the level of Umami that they contain. The older they are the more flavors they obtain. There are a lot of other mushrooms we eat but they are more exotic so they do not fall into the “table mushroom” category.

The portobello is an overgrown white mushroom and a crimini, or baby bella, and is the middle aged of the mushrooms. I like mushrooms and I usually buy buttons, but after this research I am switching to the crimini. The portobello is a little too meaty for me, but obviously not for society, as they have been added to the sandwich menu at Wendy’s.

Mushrooms fall under the blanket category of Fungi. The main feature of Fungi is that they reproduce by forming spores rather than seeds. Within this category fall all the varieties of molds and yeasts. Scientists have identified 60,000 species of fungi but the conservative estimate is that there are at least 1.5 million species in this category. The current known variety of mushrooms in the United States is 10,000 but the consensus is that scientists have only investigated 7% of the fungi that are out there. Another of their categories of classification is the East Coast and West Coast varieties, divided by the Rocky Mountains. Some species overlap, but they are pretty evenly divided in numbers on the two sides of the country.

Of the varieties of mushrooms available approximately one half of them are inedible due to toughness or indigestibility. One fourth of them are edible but not tasty enough to justify eating them. One fifth of them will make you sick in your digestive system. Four percent are great to eat and one percent will kill you. This is the group you want to stay away from. This group and the digestive system disorder ones are why

you should not pick and eat wild mushrooms. There are approximately 2,100 varieties that will either make you sick or kill you. If you are not a mushroom expert, you should not forage and eat wild mushrooms.

Another fact I learned is that I have been cooking them wrong all along. I have always sautéed my mushrooms and if you have every done this you know that that emits a lot of water and if the pan is overfilled with mushrooms they sometimes steam instead of sauté. To avoid this in the future I will be roasting my mushrooms in the oven. My research led me to a recipe on a better method to cook mushrooms. The recipe went on to discuss flavoring of the mushroom side dish. Since I sautéed them before I had not given a lot of thought to this since after sautéing you would season with salt and pepper after the mushrooms softened. The recipe I found calls for crimini and shitake mushrooms and went on to explain how evenly salting the mushrooms before roasting was difficult due to the gills under the cap.

The solution they came up with was what shocked me and intrigued me to include the added step in this article. The solution was to brine the mushroom mix. I have always thought that water was the enemy to mushrooms, but soaking them in brine and then drying them and coating them with oil before roasting created a great tasting dish. Although the crimini mushroom is about ninety percent water the shitakes are only seventy percent, so this solution helped keep the shitakes moist and surprisingly did not make the criminis soggy.

Nutritionally, other than Vitamin D and Iron, mushrooms do not add a lot of nutrients to the consumer, but on the positive side, they do not add a lot of calories either. 6 medium white mushrooms add only 22 calories to a dish.

Chef TalkMarvelous Mushroom Madness:The Fabulous Fungi

By Chef Allen AschFeel free to contact Chef Allen with ideas for

comments or future articles [email protected]

Chef Allen Asch M. Ed., CCE is a culinary arts instructor that has earned degrees from Culinary

Institute of America, Johnson and Wales University and Northern Arizona University. He

is currently teaching at UNLV. He earned his Certified Culinary Educator Endorsement from

the American Culinary Federation in 2003.


Fryer’s Favorites Mike Fryer, Sr. Editor/Publisher

By Mike FryerAfter graduating from the University

of Tokyo, Mike worked for 30 years developing, operating, and owning

establishments throughout Southeast Asia. In 2002 he returned to the US

and started the Las Vegas Food & Beverage Publication.

Contact: [email protected]

LVFNB PRO RECENTLY VISITED PASO ROBLES, AND WERE WE SURPRISED. Since our last visit several years back, the entire region of Paso Robles has taken on the distinction of a truly viable wine country including having established its own CAB cooperative and many great boutique wineries. We will be featuring Paso Robles in an upcoming “Destination…Paso Robles” feature. Meanwhile, should you chance to visit Paso Robles, we have the perfect place to stay, La Quinta Inns & Suites where GM Victor Popp

takes exceptional care of his guests, including a complimentary nightly HH wine & cheese tasting of the better local wines. Contact Victor and he’ll be sure to take care of you… [email protected]

THE FANCY FOOD SHOW IN SAN FRANCISCO WAS THE VENUE FOR AN OLD LAS VEGAS HAND, STEVE SCHIRRIPA, where he presented Uncle Steve’s Tomato Sauce. It was great to see Steve doing so well with his Italian Specialties and rightly so, as his tomato sauce uses Italian tomatoes and is based on his mother’s recipe. Try it…You’ll love it! www.unclestevesny.com

JCCNV-JAPANESE CHAMBER OF COMERICE OF NEVADA RECENLY HELD ITS SHINNENKAI (New Year’s celebration) hosted at the new Gyu-Kaku Japanese BBQ restaurant on Decatur near Spring Roll Mtn. (sorry, my play on the location). Dignitaries included the Consul General of Japan, based in San Francisco, who was delighted to receive a copy of our very own Dr. Sake’s Niigata Sake Book.


WHAT’S COOKING?

By Bob BarnesBob Barnes is a native Las Vegan, editorial

director of The Las Vegas Food & Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV

restaurant scene for Gayot.com. He welcomes your inquiries. Email: [email protected]

Renowned Chef Tony Hu has already proven himself with more than a dozen restaurants in the Chicago area, and is so much a part of the community there that he has been given the moniker “Mayor of Chinatown,” due in part to his restaurants in Chinatown and his efforts in promoting Chinese culture and helping the community and students. Taking a look at his various restaurants, it would appear that Chef Hu has delved into the intricacies of several styles of Chinese cuisine, with Lao Yunnan, Lao Shanghai and Lao Hunan in Chicago specializing in the cuisines highlighted in its names.

Only his second restaurant venture outside of Chicago (the other is in Connecticut), Chef Hu has now brought his brilliance to Las Vegas, taking over the space at the Palms formerly occupied by Little Buddha, which had also served Chinese cuisine. Gone are the countless buddhas, but the high ceilings and majestic high pillars remain and are joined with elegant floral curtains, oversized lamps, huge chandeliers and jade-like tabletops.

The Lao Sze Chuan name gives a clue to the authenticity of this new Chinese restaurant, as a loose translation is “traditional or authentic from the Sichuan province.” Chef Hu didn’t have to do much research of this particular Chinese cuisine, as he was born in the province known for its spicy flair and was a 1989 graduate of The Culinary Institute of Sichuan.

A prime example of the accent on hot, spicy flavors is Chef Hu’s signature dish, the Chef’s Special Dry Chili Chicken, highly addictive flavorful crisp chunks of chicken breast that arrives amid a sea of red chili peppers. Others are Hot & Sour Soup; the soft and creamy Mapo Tofu, soaking in a spicy broth; and a dish the manager suggested as one of their most popular but one he thought I might be too squeamish to order turned out to be one of my favorites of the night: Sliced Beef and Maw—tender slices of beef mixed with beef stomach. What surprised me about this dish was that it was served cold, and the amount of wonderful flavors that went so very well together and how the texture of the maw was not off-putting, but reminding me of eating pasta.

To help you gauge the amount of fire, chili symbols are included on the menu with no symbol being safe for those who don’t prefer hot, one symbol for those that kind of do, and two symbols for adventure seekers like myself. And with more than 100 dishes on the menu, there are still a plethora of

Take a Trip to Sichuan via Lao Sze Chuanat the Palms Casino Resort

non-spicy dishes to choose from, such as Garlic Cucumber, a simple collection of cucumber in a sauce exploding with garlic goodness; and Crispy Shrimp with Lemon Sauce, fried to just the right amount of crispness and covered in a delectable coating that is sweet without being cloying.

As dishes are served family style, they are quite shareable, making Lao Sze Chuan a superb choice for dining in a group or sharing with a partner. As for the prices, they likely won’t put a dent in your wallet; there is a wide range, but most selections fall between $7-$15, with some snacks as low as $2.95 (such as Shanghai Spring Rolls, Hot & Sour Soup, Wonton Soup or Egg Drop Soup) and the majority of the noodle dishes go for $5.95.

Lao Sze Chuan is located at the east end of the Palms casino and is open daily from 11 a.m. to midnight. 702-942-6862

www.palms.com/casual-dining/lao-sze-chuan

FIVE50 Pizza Bar at Aria Offering 50% off to Industry Professionals

FIVE50 Pizza Bar at Aria has unveiled its #PizzaPros Industry Night. The promotion began in December and offers industry members 50 percent off all pizza and draft beer selections every Thursday from 9 p.m.–midnight by showing a business card or employee identification.

26th Annual Splendor in the Glass Wine & Beer Tasting Set for Feb. 7

The 26th Annual Splendor in the Glass Wine & Beer Tasting, presented by Southern Nevada Public Television and Southern Wine & Spirits of Nevada, will be held at the Westgate Las Vegas on Feb. 7 from 3 to 7 p.m. The fundraiser for Vegas PBS will feature a cooking demonstration by Hubert Keller, samples from 60 wineries and breweries, hors d’oeuvres, live and silent auctions and live music. Tickets cost $85 in advance and $100 at the door and can be purchased at Vegas PBS, Lee’s Discount Liquor, Whole Foods Market and Total Wine & More; by visiting http://www.vegaspbs.org/winetasting; or by calling 702-799-1010 ext. 5344.


Stephanie Wilson founded Wicked Creative in 2006 and has since grown the company into one of the top public rela-tions firms in Las Vegas, with a second office now operating in San Diego.

Wicked Creative is a full-service, integrated public relations and social media agency offer-ing results-oriented services in the hospitality, travel, dining, wellness and beauty, fitness, automotive, nightlife, nonprofit, special event and entertainment industries. Wicked Creative also offers personal public relations services for athletes and celebrities. Offering a fresh, dynamic approach to public relations and social media services, Wicked Creative has emerged as a top agency.

Wilson started her career working for a public relations agency where she represented such clients as Wolfgang Puck Fine Dining Group and Coyote Ugly Bar & Saloon, but then continued to take on larger corporate roles as Director of Marketing for Pure Management Group, Barrick Gaming Corporation and then Related Las Vegas, a partnership between two of the largest development companies in the nation: The Related Companies, based in New York City, and the Related Group, based in Miami. Being the client for several years provided valuable insight in the creation of Wicked Creative.

Creating a small business from scratch is no easy feat, but with more than 15 years of ex-perience under Wilson’s belt, Wicked Creative has grown from one employee in 2006 to a team of more than 15 professionals and an

Wicked Creative keeps things interesting with their varied client roster. From celebrity red carpet events to philanthropic galas to media visits and everything in-between, Wicked Cre-ative delivers top-notch media placements.

After several years of dominating the public relations field in Las Vegas, Wicked Creative made its way to the sunny beaches of San Diego in fall of 2013. Led by Account Director Jennie Miller, the San Diego office has created buzz in the market with work for award-win-ning restaurateurs Ken Irvine, Terryl Gavre and Sami Ladeki.

Along with Wilson and Miller, Wicked Cre-ative’s talented team includes Senior Account Executive Lauren Cahlan, Senior Account Executive Tyler Krochmal and more than a dozen bright, young professionals from across the country. Wicked Creative has received numerous PRSA awards for work on press materials, social media campaigns and media relations initiatives.

The agency also donates services to many nota-ble philanthropic causes around the Las Vegas valley, including The Dave Rice Foundation, which raises money to support autism aware-ness and support, and the annual Girls Night Out event benefitting The Shade Tree.

To contact Wicked Creative, please call 702-868-4545 or visit www.WickedCreative.com. Follow Wicked Creative on Facebook at www.Facebook.com/WickedCreative, on Twitter at @WickedCreative and on Instagram at @WickedPR.

The Wicked WayPR Spotlight

array of notable clients. Wicked Creative’s first client was celebrity colorist Michael Boychuck, a longtime friend of Wilson’s.

“When Stephanie told me she wanted to start a PR firm, I told her I wanted to be her first client,” said Boychuck. “All these years and a ton of press later, Wicked Creative is still going strong!”

Nearing a decade since the formation of Wicked Creative, the agency shows no signs of stopping, with plans to expand to new markets currently underway.

“I am so proud of how far Wicked Creative has come the last few years,” said Wilson. “It has far surpassed my initial hopes and dreams for the company, especially as we take Wicked’s reach nationwide, with clients in New York City, Chicago, San Diego and other top markets around the country.”

Wicked Creative has grown its client list to represent many notable names and brands in Las Vegas, including, but not limited to: Aliante Casino + Hotel + Spa; Michael and Jenna Morton’s CRUSH eat, drink, love and La Cave Wine & Food Hideaway; celebrity hair colorist Michael Boychuck; Life Time Athletic in Summerlin and Green Valley; Chef Kerry Simon’s Carson Kitchen; Las Vegas Foodie Fest; Corner Bar Management properties including Commonwealth, Park on Fremont and BLVD Cocktail Company; Sugar Factory in Las Vegas, Los Angeles, New York and Chicago; Towbin Automotive; and others.



Restaurateur Irma Aguirre Has a Huge Hit in the Making at the 64-Year-Old El Sombrero in Downtown Las Vegas

Let’s all say Mucho Bueno and a well deserved Mucho Gracias to Restaurateur Irma Aguirre for transforming the 64-year-old El Sombrero Restaurant on 807 S. Main Street. She has done a remarkable makeover to bring a fresh new face and bright lively tastes to the once old school Las Vegas eatery. Irma will have to knock out a few more walls once the word gets out on how “hot” this little tamale can be as the customers may be lining up to experience the lively authentic flavors of Mexico. The small dining space is utilized with open seating, crisp black and white décor and exposed brick wall accented with mirrors. Although the room gets noisy with the excited gossip of the local diners, the space is inviting and casual.

We sampled El Sombrero’s offerings, along with a conversation with Irma and her staff. We invited a friend who just happened to be in town to join us. She is perhaps one of the least culinary adventurous eaters that we have ever met. Recently she has become more interested in expanding her culinary horizons and she was able to try some real authentic Mexican food. As we tried the house-made guacamole with a twang of heat and dotted with chunks of ripe tomatoes she remarked that the chips were the best she had ever had and we had to agree. Usually chips have a tendency to be rather greasy but these were light and crispy, perfect to load up with all the lovely guacamole. Off to a great start, we tried the flavored waters and then homemade Sangrias that were refreshing and authentic.

Scanning the menu, calamari caught our attention and we were thankful that this gift from the sea was not breaded; it was charbroiled and touched off with a homemade sauce of squid ink to our palates’ delight. This dish alone is a reason to visit El Sombrero for lunch or dinner.

Irma suggested we try the chile relleno and we can see why. This classic dish with a new spin is probably the best we have ever had. A Mexican favorite, this version features poblano chili filled with rich butternut squash, potato, onion, a blend of Mexican cheeses on a bed of charro beans and a roasted tomato-oregano sauce. El Sombrero’s chile relleno will become a signature dish that guests will travel for miles to enjoy.

As owner Irma Aguirre states, “This is true comfort food with authentic sauces and ingredients. Anyone can do rice and beans but we do it with love.” That love and respect for authentic Mexican cuisine shines through in every dish. With this unrelenting desire and passion to elevate the palate of every diner, this will indeed become a destination eatery.

For those who want traditional tacos, El Sombrero has a tasty assortment that is sure to please. Select from chicken, chorizo, rib eye, fish and carne asada all served with homemade tortillas and Mexican garnishes. To get the meal started right we highly suggest shredded brisket flautas, spinach and mushroom quesadillas and the bean dip. Don’t forget the wine list featuring very nice Mexican wines to complement your dining adventure.

The El Sombrero experience put a big grin on our friends’ face as she tasted flavors that she had never even dreamed off. Irma and El Sombrero opened her eyes to a whole new world and we are certain it will do the same to anyone who takes a seat at this newest hot spot at the gateway to downtown Las Vegas.

New York’s Iconic Shake Shack Opens at New York New York

Go west they said and they did. Finally that East Coast legendary burger has taken its place amongst the culinary all-star cuisine of Las Vegas. Shake Shack opened its doors just across the Brooklyn Bridge in New York-New York Hotel Resort and Casino. It is even located near Las Vegas’s first community green space, The Park, which makes total sense as this iconic burger’s neighborhood is in Manhattan’s Madison Square Park.

The Shake Shack team is headed up by General Manager Mike Tuiach who has handpicked an amazing team to bring a taste of New York to Las Vegas. The menu has those tasty New York favorites as well as some frozen treats created just for Las Vegas.

Burgers is their expertise and they get it right. All are 100% Angus Beef consisting of a proprietary blend that is a gastronomic delight and are cooked to a perfect medium and ready for your plate. You must try the ShackBurger and the SmokeShack to experience a true taste of New York. For the non-carnivores enjoy the ShroomBurger that is sure to satisfy your cravings.

If you love hot dogs Shake Shack has four to choose from with the classic Shack-cago Dog leading the pack. Also enjoy shakes, cups, cones and concretes that will have your sweet tooth dancing for joy. No matter what you are in the mood for Shake Shack has something for everyone.

By Elaine & Scott HarrisSommeliers and Editor-In-Chief of Nationally Recognized

Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for TheDailyMeal in New York City. Elaine and

Scott also host VIP Custom Designed Dining Tours in Las Vegas. They travel extensively covering Luxury Food and Wine lifestyle

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

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

Twitter: VinoLasVegas Instagram : Cuisineist

Dining with theHarrises


A trend in recent years has been for accomplished celebrity chefs known for successful fine dining venues shifting to casual dining. Why do you think this has taken place?The food scene is constantly evolving. We have a variety of restaurant offerings that appeal to all experiences. Our business follows the lead of our guests, striving to meet their expectations and what we’ve seen is a demand for fun atmospheres that deliver high-quality cuisine. With BARDOT Brasserie, we’ve hit that mark. The atmosphere is luxe, it’s sexy and alluring, but still relaxed enough so you can have fun and enjoy the experience. This is Vegas after all!

What is your philosophy on merging your fine-dining expertise and experience with casual concepts? We put the same attention and care into developing a casual concept as we would a fine-dining concept, from the food and beverage menus, to the restaurant design, to the atmosphere and overall experience.

By Bob BarnesBob Barnes is a native Las Vegan,

editorial director of The Las Vegas Food & Beverage Professional,

regional correspondent for Celebrator Beer News and covers

the LV restaurant scene for Gayot.com. He welcomes your inquiries.


A Chat with Michael Mina

once a month, maybe every other month, depending. I have an incredibly talented team who are instrumental in our everyday operations. A vital secret weapon is Mina Recipe Exchange, our company’s intranet that chefs upload all recipes, video demonstrations, cost analysis, recipe notes, menu descriptions, beverage pairings, and more. It’s very helpful in staying connected to every dish being served in each and every restaurant.

Just wondering how it turned out that the San Francisco area has the bulk of your restaurants with 13.San Francisco is home, there’s no city like it. Aside from raising my family there, I have grown professionally in that city so it holds a special place in my heart. The direct access to farmers and purveyors in the Bay Area is unlike anywhere else in the U.S. so naturally it’s a chef’s dream.

During your career you’ve been recognized with awards such as Bon Appetit’s Chef of the Year, Wine Enthusiast’s Restaurateur of the Year, James Beard Foundation Best Chef and in 2006 your San Francisco Michael Mina was awarded two Michelin stars. Which of these accolades mean the most to you?I can’t answer that, that’s like asking me to choose a favorite restaurant! They all mean a great deal to me for different reasons, recognizing different milestones in my career. One thing in common with each of those accolades is the amazing team I’ve been able to build; supporting me behind the scenes and encouraging me to improve and grow each day.

All four of your Vegas concepts are in MGM Properties resorts (Bellagio, MGM Grand, Mandalay Bay and Aria). Is there a reason for that?I’ve been lucky enough to work with some truly amazing partners and MGM Resorts is one of them. They have been so generous with me since my first meeting at the Bellagio when we opened AQUA up to this most recent partnership on BARDOT.

Are there any plans to expand with more restaurants in Las Vegas?We don’t have any plans at this point. But you never know!

How does your BARDOT Brasserie concept differ from your Pub 1842 at the MGM Grand?It’s quite different. If you’re heading to Pub 1842 you’re headed to watch the game or kick up your heels, loosen your ties and relax with a great beer and delicious, comfort food. TV’s and bar games set up Pub 1842 to be more of a casual hangout. Where BARDOT is reminiscent of Parisian cafes, where all the artists convened in the 1920’s. It’s your go-to for starting out an evening with great cocktails, for lively weekend brunches with one of the best champagne collections in town, and a great place for dinner with friends. With BARDOT, the cuisine is sophisticated; a return to classic French dishes without being stuffy. The menu is full of dishes you’re going to find yourself craving again and again.

You now have nearly 30 restaurant concepts in your group, with four located in Las Vegas. How do you manage to oversee all of them? How much time do you spend in Vegas?Traveling, often. I’m in Las Vegas probably

Michael Mina has racked up a bevy of accolades such as Bon Appetit’s Chef of the Year, Wine Enthusiast’s Restaurateur of the Year, James Beard Foundation Best Chef and his San Francisco Michael Mina restaurant being awarded two Michelin stars. His footprint in Las Vegas has included several fine dining ventures and more recently with his Pub 1842 he joined the ranks of celebrity chefs opening casual dining eateries. We recently caught up with Chef Mina to talk about his storied career, views on dining trends and his newest opening: BARDOT Brasserie at Aria.

PHO

TO C

RED

IT B

AR

DO

T B

RA

SSER

IE


On Thursday, January 15, the 32nd Annual Meeting of the Members took place at Texas de Brazil in Town Square. The event, sponsored by the Nevada Restaurant Association (NvRA), inducted new board directors and executive officers as well as recognized outgoing board members and committee members. Sebastien Silvestri of The Venetian & Palazzo was elected as Chairman of the Board, Matt Erickson of SLS Las Vegas was elected as Vice Chair of Restaurants, Todd Ansteth of McCormick & Schmick’s was elected Secretary/Treasurer and Brett Sutton of Sutton Hague Law Corporation was elected Vice Chair of Allieds. Ed Lepere of Lawry’s The Prime Rib received a gavel plaque for his two terms as Chairman of the Board while Jim Rees of Hash House A Go Go and Raja Majid of Origin India received the distinction of Directors Emeriti for their service with the NvRA.

NEVADA RESTAURANT ASSOCIATION’SANNUAL MEETING OF THE MEMBERS

New Board Members and Executive Committee Announced


Brett’sBY

Showbiz News

Mariah Carey lands headlining residency at The Colosseum at Caesars Palace starting Wednesday, May 6. Rock band Journey makes its way to The

Joint inside Hard Rock for a nine-show residency April 29 to May 16. FRANK –The Man. The Music. starring

Bob Anderson debuts at The Palazzo featuring a 32-piece orchestra and Anderson transformed facially by Oscar-nominated makeup artist Kazu Tsuji. Menopause the Musical closed at the Luxor

and opens Feb. 3 at The Improv at Harrah’s in the 6 p.m. time slot previously occupied by Defending the Caveman. Las Vegas’ newest topless revue Sexxy

opened at Westgate in the Shimmer Cabaret featuring headliner, dancer and choreographer Jennifer Romas. Rock in Rio, the legendary music festival

celebrating its 30th anniversary, has a star-studded lineup including Taylor Swift, Bruno Mars and Sam Smith performing over two weekends May 8-9 and May 15-16 at the City of Rock permanent open-air venue being built on the Strip.Donny & Marie celebrated their six-year

anniversary at the Flamingo signing an extension through 2015. Rock singer Mark Boals, known for working

with Dokken, Ted Nugent, and Yngwie Malmsteen, joined the permanent Raiding the Rock Vault lineup at the New Tropicana. Cheap Trick will headline NASCAR

Weekend with the free 12th Annual RaceJam concert at Fremont Street Experience on Saturday, March 7.Iggy Azalea’s The Great Escape Tour will

be April 25 with recording artist and actor Nick Jonas at the MGM Grand Garden Arena. The In Its Entirety concert series at Rocks

Lounge inside Red Rock will feature music’s

most iconic records every second Friday of the month beginning Feb. 13 with Pink Floyd’s renowned “Dark Side of the Moon.” Recording artist and producer Kaskade has a

multi-year exclusive residency with Wynn Las Vegas daylife and nightlife venues - Encore Beach Club and XS Nightclub. Hakkasan Nightclub at MGM Grand has

extended Tiësto’s contract to an exclusive multi-year agreement and announced a strong DJ lineup for 2015.LIPSHTICK – The Perfect Shade of Stand

Up stays on a second season at The Venetian with of the funniest women in comedy. Upcoming powerhouses are: Lisa Lampanelli; Loni Love; Jennifer Coolidge; Roseanne Barr; Whitney Cummings; comedy-folk duo Garfunkel & Oats; Iliza Shlesinger and Sarah Colonna; Caroline Rhea and Elayne Boosler; and Fortune Feimster and Cameron Esposito.

Bellagio’s nationally recognized pianist David Osborne has performed at the Baccarat Bar and Petrossian Lounge since 1998 and recently won Concert Performer of the Year at the 24th Annual Los Angeles Music Awards.

Dining HappeningsTom’s Urban is now open at New York-New York serving breakfast, lunch, dinner and late night. The 8 Noodle Bar is open at Red

Rock Resort for lunch and dinner with a contemporary twist on traditional Asian dishes. Searsucker will debut at Caesars Palace this

spring and become the fourth outpost helmed by celebrity chef Brian Malarkey.Urban Turban, a Bombay Kitchen and Tapas

Bar from New Zealand, opened its first location in the United States at 3900 Paradise Road. The first West Coast Shake Shack, a modern

day “roadside” burger stand, opens on the Strip at the foot of New York-New York.

Chef André Rochat is celebrating his 35th anniversary with specials and 35 percent off wines through Dec. 31 at his two restaurants Alizé at The Top of Palms and Andre’s Restaurant & Lounge at Monte Carlo.The Excalibur’s newly redesigned buffet is

open on the Castle Walk with an interactive dessert station and six food stations.Mercadito at Red Rock now offers All You

Can Eat Tacos every Sunday and Monday and the Mercadito Taco Challenge downing 32 or more tacos in one hour. For Chinese New Year, all Hakkasan

locations globally will honor the Chinese “Wishing Tree” tradition by collecting wishes and offering a special eight-course feast from Feb. 8 to March 1.The Chefs for Kids Dinner and Auction will

be held Saturday, Feb. 21 at Paris.

About Town NewsLas Vegas Bull is the new name for Stoney’s Rockin’ Country. Mob Museum has partnered with the Plaza

on a new exhibition with the John Gotti car and informational signage on view until June 30. Bellagio Gallery of Fine Art holds Art

& Wine: A Perfect Pairing the second Wednesday of each month from 5-7 p.m. pairing wines from Bellagio’s cellar with artwork in the gallery’s new exhibition Fabergé Revealed. French-Italian apparel manufacturer and

lifestyle brand Moncler opened its first Las Vegas boutique inside The Forum Shops at Caesars. The 12th Annual Walk with the Heart of

a Child fundraiser for Children’s Heart Foundation is Saturday, Feb. 28 at 8 a.m. at the Fashion Show Mall.


Where were you born and where did you grow up?I was born in Syracuse, New York and when I was 4, moved to Mansfield, Massachusetts where I grew up.When and how did you first get into nurturing your love for wine? We were visiting my grandparents in Florida one summer when I was about 18 or so. My dad brought back some hard cheeses, cured meats, and half a bottle of Valpolicella. First, I was excited to sit down at the table with my dad and have a little wine. Second, tasting the food and the wine together was something I never experienced before. I was intrigued at how the wine and food complemented one another. A couple of years later I worked at a small hotel in Taunton, Massachusetts. Our restaurant manager was very passionate about wine and used to have people come to the hotel to teach us about wine. I went to a presentation about how sparkling wine is made in Champagne and how a similar technique is used for Cava in Spain. I found the presentation fascinating and it was an important lesson

about the relationship between production quality and prestige. How did you transition from being a music teacher to a Master Sommelier?I moved to Las Vegas in the late 90’s to try and secure a job as a middle school band director, as word of the rapid expansion of the Clark County school system and need for teachers had reached us back east. While waiting to be licensed in Nevada, I took a job as a waiter in an Italian restaurant at the MGM Grand. We had a talented chef from Sardinia and a progressive Italian wine list for the time. I remember a sales person from Southern Wine

and Spirits coming out to do wine training for us, and once again the exposure to great food and great wine really peaked my interest. I could see that there was a lot of potential for growth for me in the restaurant business and started to study wine to improve my skills and provide future opportunities. I didn’t realize what I was getting into, which is probably a good thing. Had I known what becoming a Master Sommelier would entail, I might never have attempted it.How is being a sommelier similar to being a teacher?On many levels, we’re doing the same thing. One of our jobs is to introduce people to new concepts, so just like a teacher, we’re there to be a guide, inform about the wines on the list, and help them to choose wines to go with their food, and educate the staff to do the same. Teaching may be the most important job of the sommelier.You were part of the opening team for the Bellagio and became a Master

Master Sommelier Joe Phillips has been serving wine and educating his customers and staff at some of the finest dining establishments in Las Vegas since the 1990s. Now in his new position as Director of Wine Education for Southern Wine and Spirits of Nevada he is able to share his expertise and love of wine with all sectors of the community. Formerly a middle school music teacher, Joe’s passion for breaking down complex subjects, such as wine, to help others learn makes him well suited to his new role. Voted Best Sommelier of Las Vegas in 2012 by Las Vegas Weekly, Joe is a known personality in Sin City. We were honored to sit down with Joe to learn about his path in attaining the highest level of sommelier certification and in becoming one of Las Vegas’s most respected and admired experts in the wine industry.

Southern Wine and Spirits of Nevada Director of Wine Education

Master Sommelier Joe Phillips—Educating Southern Nevada About WineBy Bob Barnes


Sommelier during your tenure there. Can you tell us about being at Bellagio during such an exciting time? And how did your experience there help you prepare for your master sommelier certification? Being a part of the opening of the Bellagio is something I’ll always remember. At the time there was nothing like it on the Strip. We had the best chefs in the country all under one roof. In terms of helping me prepare to become a Master Sommelier, I learned the craft of being a sommelier while at Bellagio. I trained under three Master Sommeliers and took advantage of the wine training courses that Bellagio offered, including the Bellagio Wine Academy, an intense 12-week class. I was also exposed to the best wine in the world, which gave me an advantage because on a nightly basis I was serving very rare wines, small production wines, and having the chance to taste them, but also working in one of the top resorts in the world gave me a skill set that was essential in order to pass the Master Sommelier Exam.What is involved in achieving a Master Sommelier certification? What did you do to prepare and how long was your journey?The certification is a diploma that’s given out by a trade organization called the Court of Master Sommeliers, which was founded in 1977 in order to promote excellence in hotel and restaurant beverage service. There are four levels: Introductory Course, Certified Sommelier Exam, Advanced Sommelier Course & Exam and Master Sommelier Diploma Exam. You are tested on all aspects of wine as well as sake, spirits, cocktails and beer, because to function in the hospitality industry you need to be a well-rounded beverage professional. The first two levels are achievable by anyone who’s been in the business for years but to become a Master involves an enormous amount of studying. I made thousands of flash cards to study, but in addition to product knowledge you are also tested on tableside presence and knowledge of products, regions and vintages to recommend wine, which you can only gain by several years of experience working in the restaurant business. I took the Introductory Course in 2001, passed the Advanced Sommelier Exam in 2004 and became a Master Sommelier in 2008 (at that time there were only three levels). You are an active examiner and educator for the Court of Master Sommeliers. What’s involved with that? Does this involve much travel?After you pass the Master Sommelier exam you are encouraged to train the next generation of sommeliers and pass on your knowledge. I am conducting two weekly tasting classes at Southern Wine and Spirits to help sommeliers and servers improve their wine knowledge. The Court administers about 30 intro exams during the year, as many certified exams, and two to three advanced and master exams. It can require over 20 master sommeliers to administer these exams, especially at the advanced and master level. The exams take place all over the country, with a few in Canada and South America. You’re also a Certified Sake Specialist. How is this title similar to a sommelier and how does it differ?In some ways it’s similar because John Gauntner has been promoting sake in the US to increase awareness, appreciation, and the level of sake service similar to what the Court of Sommeliers does for wine and spirits. He takes you through the world of sake in a three-day course, after which you take the test and get your certification. It is most similar to the Introductory Course from the Court because it is a survey course and does not involve a test on service or tasting. The higher level courses from the Court involve tests on tasting and service skills.

What makes a good sommelier? Are there personality traits that make one type of person better suited to this profession?There are many people who have an encyclopedic knowledge of wine, but that doesn’t guarantee they’ll be a good sommelier. Again, the position is similar to being a good teacher, so the task is sharing in a way that’s understandable to your staff and guests. But to be a good sommelier you need to be a good listener and quickly understand what the guest is asking about, rather than trying to impose or dictate what they should be drinking. The goal is to create a positive and memorable guest experience. Also important are tableside presence, being able to make friends and gain trust. These abilities quickly put the guests at ease and promote an enjoyable dining experience. Not everyone is able to do that.What is your advice to consumers of wine on making their selections or

on deciding which wines are best suited to their tastes?It all comes back to core principles of understanding wine. If you become aware of the basic structure of wine, identify the components, the amount of sugar, acid, tannin and alcohol in the wine, you can learn to pay attention to those things and realize which ones you like more or less of. You will have a better chance of choosing a wine you will like.Your current position is Director of Wine Education for Southern Wine and Spirits of Nevada. What are your responsibilities in that role and how do you use your expertise in that capacity?My role is to create programs for three target audiences: our internal employees, training our sales team, office and warehouse teams to give them a better product knowledge of what we carry and to foster promotion from within; members of our trade—sommeliers, shop owners, restaurant managers and servers, helping them understand the many different wines and products we offer, which benefits them by helping them to sell more wine,

and in turn they will buy more diverse products; and interacting with the general public, by doing outside promotional events, such as Splendor in the Glass and UNLVino, events that promote our expertise.You have an astounding resume, having served as Director of Wine for MGM Grand Resort and Casino, managed award-winning wine programs for Michael Mina Bellagio, Aqua and Sensi at Bellagio and conducted a wine training program for all of Mina Group’s Las Vegas restaurants. Are you still involved with advising restaurants on their wine programs? In my new position I’m essentially doing the same thing, but I now have a larger audience. I do training sessions for all the mega resorts as well as the local pubs and independently owned restaurants.How do you advise people on pairing food with wine? Any hard set rules to follow on that?Release the fear. If you pair a wrong wine with your food it’s not the end of the world. So just relax. The best way to get a better understanding of how to pair wine with food is by paying attention to what you’re drinking and how it’s reacting to what you’re eating. Think about the elements of a wine—its acid, tannin, alcohol and sugar content—and how they react to the food you’re eating. Eventually you’ll get a feel for it, but it takes time and won’t happen overnight. The key is paying attention, and that is the path to getting better at it.


PRODUCT SPOTLIGHT

At the Heart of Every Busy Kitchen Executive Development Chef of Major Products Chris Enright last month volunteered at Discovery Charter School in Newark, New Jersey to teach a group of 8-12 year olds how to cook.

Chris demonstrated just how easy it is to create a simple salad using both the Major Mari Base Marinades and the Major Fruit Bases with only a few key ingredients.

The collection of six students really enjoyed themselves and it was safe to say the afternoon was an overriding success, with another date pending for the early part of next year.

“It was a great afternoon and I’d really like to be involved again. The children were really well behaved and took everything on board, listening and making suggestions. The

products work great with something so simple, as they add huge flavor while being simple to deliver. A change in marinade can add a different flavor profile and extend your menu options exponentially,” commented Chef Chris.

On this occasion, Chef Chris and the students prepared Piri Piri tacos using halal meat marinated with Piri Piri Mari Base together with a clementine citrus slaw made from napa cabbage, orange supreme, sliced red onions, cilantro and a clementine sour cream using the Major Clementine Fruit Base.

The dish, which takes minutes to create, is just one of hundreds of salad dishes that Major has developed in response to today’s quick and simple demand for food on the go. With ease of use and simplicity in mind, the range of Major Mari Bases lend themselves very well to being used in salads, sauces, burgers, soups, fillings, pizzas, rice and pasta dishes, sandwiches and wraps.

The range includes 11 flavors from around the world from Tandoori and Moroccan to Barbecue and Fajita. Following the success of this year’s session, another demo class is being scheduled for the early part of 2015, and everyone at Major is really excited!

MRG Marketing & Management Inc., Southwest franchisee for Raising Cane’s Chicken Fingers, continues to expand in its home state of Nevada. The newest location in North Las Vegas will open on March 6, 2015, at 1950 E. Craig Rd. Raising Cane’s restaurants, known for quality chicken finger meals, is one of the nation’s fastest growing restaurants and is identified as an industry leader in supporting each community they serve.

The new Raising Cane’s, located at the corner of East Craig and Lawrence Roads, will mark the restaurant group’s first location in North Las Vegas. The grand opening and ribbon-cutting ceremony will kick off at 9 a.m., with plans to donate 100 percent of the profits from grand opening day to Make-A-Wish® Southern Nevada. Make-A-Wish® Southern Nevada grants the wishes of children diagnosed with life-

threatening medical conditions in the Southern Nevada area. The organization’s core belief is that these wishes and experiences can change the lives of those it affects, and enriches the human experience with hope, strength and joy. The donations raised by Raising Cane’s will be invested to help Make-A-Wish® achieve its local, community objectives. “One of our own crewmembers in Southern Nevada is a former ‘wish kid,’ so we couldn’t think of an organization that deserved the donation more than one so close to our hearts,” CEO and Partner of MRG Marketing & Management Inc. Joe Micatrotto Jr. said. “Our Raising Cane’s family upholds the ONE LOVE® mentality and is happy to align ourselves with charities that have such a strong community impact. We’re thrilled to continue our relationship and look forward to serving the North Las Vegas community.” The first 100 “Caniacs” in line will receive a commemorative t-shirt and free box combo good for their next visit, with any purchase. The new location is expected to bring 50 new jobs to the area. Hours of operation for the location are Monday through Sunday, 9 a.m. to midnight. For more information on Raising Cane’s, restaurant openings and career opportunities, please visit raisingcanes.com.

Eighth Las Vegas Location’s Opening Proceeds Will Benefit Make-A-Wish® Southern Nevada

RAISING CANE’S CHICKEN FINGERS TO DONATE 100 PERCENT OF PROFITS TO COMMEMORATE GRAND OPENING


By Linda Westcott-Bernstein

HumanResourcesInsights

Steps to Take to Improve Management Effectiveness

The current economy and the constant changes in workforce demographics, make this essential job just that much more challenging. Today we have a workforce that has a different view on what job commitment looks like and a reduced focus on loyalty to a person or company. And to be a good manager, thus a good leader, takes a willingness to adapt to changes as well as learn from your mistakes and to make a concerted effort not to repeat those mistakes.

I think that good managers are those special people that remember what it was like when they weren’t a manager. They are people who don’t demand respect but earn it by treating others fairly, respectfully, and with courtesy. They are individuals that are willing to stand right next to their teammates and do the work upon occasion without needing to advertise what their title or position is.

Here are a few steps that I would recommend we each take into consideration, from time to time,

Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. She has helped these organizations review procedures and implement solutions that

are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee retention

and training programs designed for all levels of employees.

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

Phone: 702-326-4040Email: [email protected]

Website: www.LJBConsulting.nett

HRQuestion ofthe Month

as we set our resolve to become a more effective manager, supervisor or leader.• First, take an honest look at how you are perceived. Are you approachable? Are you trustworthy and honest? Do you keep confidences?• Next, evaluate your communication style. Do you listen or are you always talking over others, needing to make your point?• Next, do what you say, say what you’ll do. Are you accountable, reliable, and fair-minded? • Lastly, sharing of knowledge and experiences. Do you willingly share your knowledge and experiences so that others can learn, grow and flourish?

Good managers should never be afraid of

their competition; they should welcome it. Not only does it ensure that you keep your skills honed and top-notch, but mentoring others in your ways and means for career success reflects that you are willing and able to develop the talent that works for and with you. A good manager should always have an “understudy” or successor, especially if you are hoping to fast-track your way to the top of the company.

My philosophy for success has always reflected the Golden Rule…“treat others they way that you would like to be treated.” Seems like a great outlook to apply in life too!

I would like your input to help drive the direction of my column starting in 2015. Please send your questions, concerns and share your thoughts on your human resources challenges via email to the following address. Send to [email protected]. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book (see brief detail above). Be sure to include your mailing address when sending your responses.

One of the tougher roles you can ever undertake is the job of managing other people.


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

of Business, specializing in hospitality marketing and

analytics. He has served as a food & beverage strategist

with MGM Resorts, as well as reviewed more than 200

Las Vegas restaurants with CBS Local and Examiner.

com. Contact him at [email protected].

The BottomLine

Having just returned from a multi-week journey through Peru, I couldn’t help but marvel over the sheer volume of exotic ingredients, native dishes and robust flavors from across the country. More importantly, however, is the fact that Peruvian fare has gone virtually untapped in the US. For a food Mecca like Las Vegas, this is a wide-open market for menu additions, fusion and brand new restaurant concepts. This cuisine reaches an excellent balance of novelty and familiarity, health and indulgence, trendiness and evergreen quality. And best of all, it looks to be very profitable.You’ll find several of Peruvian food’s business-related benefits below:

New, Yet Familiar Food Concepts Peruvian food integrates the earthy tones found in Mexican food [think Border Grill rather than Lindo Michoacan] with the hearty meats found in Argentina and Brazil as well as more potatoes and corn than you can conceive of growing in the ground. Native dishes like lomo saltado [sautéed beef with peppers and onions] and pollo changa [chicken skewers with

peanut foam] hit home for most people who have ventured beyond your typical gringo taco, but are still new and different to the point where an ‘I have to try this’ light goes on in the customer’s mind.

High MarginsSimilar to many Latin food concepts, Peruvian fare doesn’t rely on premium-quality meats or extensive preparation techniques. Fresh produce and bold spices and sauces are the name of the game; ideal for driving down food costs. Tacu tacu, a crowd favorite, is nothing more than a rice omelet with beans as the base instead of eggs. Cachapas are corn pancakes, similar to Jewish latkes, with Peruvian sour cream [much thinner and less intense than the stuff we get in the US]. Starch certainly accounts for the base of many dishes, but leave customers feeling full, enriched and happy to not necessarily break bank like they would at a steakhouse.

Diverse, All-Natural IngredientsFun fact: there are 114 micro-climates, or regular weather patterns, in the world. Peru houses 84 of them.

This allows a wide variety of crops to grow across the country. Peruvian farmers ship these products straight to local retailers, perfectly aligning with the ‘farm to fork’ trend that’s all the rage across the States. Peruvian corn kernels can be nearly 10 times the size of those grown in the US, with very different taste and consistency. Roughly 3800 types of potatoes grow in Peru; yes, 38 hundred. Avocados can reach gargantuan proportions in this part of the world, mistaken for [American] footballs if you’re not careful. Any one of these entities can capitalize on customers’ increasing desires to try new and different foods and know where they came from.

Bringing Peruvian Food to Your RestaurantSo how can you broaden your scope across the Peruvian food horizon? If opportunity calls, I’d encourage you to make the trip yourself. After sampling some of the best Peruvian restaurants across Southern Nevada and California, I have yet to find anything that comes close to Lima’s culinary offerings. Lima is without question the country’s food capital. Many people travel to Lima with no agenda other than to eat. Even the fast food restaurants pay careful attention to their ingredients and preparation for exceptional products. This city is a necessary stop for those looking to broaden their menu’s horizon.To make the most of your experience, check out The Lima Gourmet Company [LimaGourmetCompany.com]. They offer both morning and evening tours that take you across the city’s top restaurants and bars, complete with tasting menus and vivid descriptions of everything you’re eating. This is no simple tourist attraction, but rather an opportunity to become truly immersed in the dining experience and understand the science and significance behind Peruvian fare. Another stop to make is at a restaurant by Gastón Acurio, arguably Peru’s top celebrity chef. His Astrid y Gastón in Lima’s San Isidro District has been rated among the world’s top 50 restaurants. I stumbled upon his restaurant Panchita in the Miraflores District, which encompassed a remarkable variety of native haute dishes [bringing new meaning to the term with 1/3 of the menu costing a total of $90]. Peru may be making its mark onto the American culinary scene in the near future. Industry innovators, you’ve got minimal competition right now. Foodies in the US will likely be eager to get introduced to this next great taste profile.

Peruvian Food: The Next “In” Cuisine?

Chefs and restaurateurs looking for the next big food trend may find it south of the border, albeit a little farther south than usual.

PHO

TO IS

CO

URT

ESY

OF

THE

LIM

A G

OU

RM

ET C

OM

PAN

Y


On January 17th at Wayne Bunker Family Park people gathered to commence the largest Las Vegas Chef’s Run. As the sun shined and the runners started their track the chefs started the grill. There were two tracks prepared, one for the 5k runners and the other for the fun walkers.About 20 minutes after the 5k runners started their race, the start of the walk was commenced. Those who couldn’t participate in the 5k walked this scenic route and brought along their furry companions. After the last 5k runner passed the finish line, everyone was invited to have pancakes with coffee or Gatorade. It definitely was a great way to start the morning.The Chef for Kids 5k Run/Fun Walk is to benefit the Las Vegas Chefs for Kids, raising money to help raise awareness to alleviate malnutrition and hunger in children through education.The Chef for Kids members are composed of many of whom are a part of the ACF Chefs of Las Vegas. They work hand in hand to help

American Culinary FederationChefs Of Las Vegas Chapter Page

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

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

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

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

[email protected]

our public school children learn of healthy and nutritious meals.

The calendar of upcoming events for the ACF Chefs of Las Vegas:

January 27 Monthly MeetingLe Cordon Bleu Las Vegas1451 Center Crossing RoadLas Vegas, NV 89114Seminar 5 p.m.Meeting 6 p.m.Dinner 7 p.m. February 21ACF Certification WorkshopLe Cordon Bleu Las Vegas1451 Center Crossing RoadLas Vegas, NV 891148 a.m.-1 p.m.

February 2124th Annual Chefs for Kids Dinner & AuctionParis Las Vegas3655 Las Vegas Boulevard SouthLas Vegas, NV 891095:30 p.m. Reception and Silent Auction7:00 p.m. Dinner and Live Auction February 24Chinese New Year CelebrationMore Info TBA March 20-21ACF Western Regional CompetitionsCollege of Southern Nevada3200 East Cheyenne Ave.North Las Vegas, NV 89030

For further information please feel free to visit the ACF Las Vegas websitehttp://www.acfchefslasvegas.org/acflv-eventschedule.htm

Many events are going on with the ACF chefs of Las Vegas chapter.Your attendance and support is always welcomed and appreciated.


By Shelley Stepanek

Three Square Food BankHelping to Alleviate Hungerin Southern Nevada

hunger, which equates to more than 315,000 people. Replacing the old food stamp program, SNAP as it is called, feeds 260 schools, helping children over the weekends when they don’t have access to lunches. On Fridays, children leave with a bag with enough food for two meals over the weekend. Over

500 volunteers come to Three Square to help pack meals and sort thru the 34 million pounds of food that went thru last year, which is the equivalent of more than 28 million meals. Since Three Square was started, 165 million pounds of food have been provid-ed. If you are unemployed, elderly, disabled, homeless, or receiving other public assistance, you may be eligible for SNAP. You can come in to apply or do over the phone applications.

What else does Three Square do? It is unlimited. They have a fully functioning kitchen to do events both

in the building or outside of the location. On-site there are numerous places to hold a meeting for team-building or showcasing what all Three Square

Working to provide supplemental nutrition assis-tance to all eligible school children, low income individuals and families, this program keeps some families alive. One in six Nevadans struggle with

Three Square Food Bank is one of the best charities this city has ever seen.

LAS VEGAS’ ORIGINAL BREWING COMPANY

ww.bigdogsbrews.com

ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA

can do. In 2010 they added the Senior Share Program which feeds more than 1200 seniors each month. Every other week a box of groceries gets delivered to seniors over 60 who are living with chronic conditions. Hours are Monday-Thursday 9 a.m.-5 p.m. Persons over the age of 16 may volun-teer after signing a volunteer form. [email protected]. 702-644- FOOD.

Three Square was started in 2007 by Brian Burton and has grown immensely over the years. It is located at 4190 N. Pecos Road, Las Vegas, NV 89115. Run totally as a non-profit, thousands of pounds of food arrives daily. Consisting of overruns, surpluses of unused meats, bread, and dairy, to extra fruit and vegetables that will go bad if not used, the organization is run quickly, cleanly, and with precise quality control. From sorting and repackaging food, helping out at special events both on-site and off, and boxing meals for their numerous programs, Three Square shows unquestionable loyalty to the community of Las Vegas. They are the only food bank in Southern Nevada. Their slogan: “Together, we can feed everyone.”


Let’s Get Together at BJ’s!Let’s Get Together at BJ’s!Weekday Lunch Specials • Snacks and Small Bites • Fresh Salads • ENLIGHTENED ENTREES®

Signature Deep Dish Pizzas • Culinary Creations • Pizookie® Desserts • Award-Winning Handcrafted Beers

CALL AHEAD WAITING LIST | ONLINE ORDERING | CURBSIDE TAKE OUT

CENTENNIAL | 702-851-8050 | SUMMERLIN | 702-853-2300 | HENDERSON | 702-473-2980

join us for HAPPY HOUR Mon.– Fri. 3–7PM | LATE NIGHT Sun.–Thurs. 10PM–CloseWWW.BJSRESTAURANTS.COM | “Wow – I love this place!”®

AD_GenHHR_Centenn_BJ5279_r2.indd 1 6/12/12 2:04 PM

EVEnTS AD inDExFEBRUARYNATIONAL POTATO MONTH NATIONAL CHERRY MONTH

February 7 Splendor in the Glass Westgate Las Vegas Resortwww.vegaspbs.org/winetasting

February 8-11 NGA-National Grocers Association ExpoMirage Hotel & Resortwww.thengashow.com

February 15-18 IFA-Int’l Franchise AssociationMGM Grand Resort www.franchise.org/convention.aspx

February 19-21 NAFEM Anaheim Convention Center www.thenafemshow.org/

February 20-21 Chinese New Year Spring Festival www.CNYintheDesert.com

February 21 ACF Chefs of Las Vegas Chefs for Kids Dinner & Auction Paris Las Vegas www.acfchefslasvegas.org

MARCHNATIONAL SAUCE MONTH

March 1-5 Exhibitors Expo Mandalay Bay CC www.exhibitoronline.com/exhibitorshow/2014/index.asp

March 5-7 Natural Products West Anaheim, CA www.expowest.com/ew13/public/enter.aspx

March 7 Annual Taste of Excellence World Market Center www.cdfnv.org/fundraiser.html

March 8-11 Catersource Show LV Convention Center www.catersource.com

March 10-11 NvRa International Restaurant Show www.nvrestaurants.com

March 11-14 Universal Whisky Experience-Encore www.universalwhiskyexperience.com

March 14-15 Niigata Sake Festival-Niigata Japan enjoyniigata.com/english/03/niigata-sake-no-jin.html

March 17 St. Patrick’s Day

March 23-26International Pizza ExpoLV Convention Centerwww.pizzaexpo.com

March 24 ACF Chef of Las Vegas Dinner/Meeting TBD www.acfchefslasvegas.org

March 30-April 1 NCB-Nightclub & Bar Show www.ncbshow.com

24th Annual Chefs for KidsDinner & Auction page 28www.acfchefslasvegas.org 702-336-9601

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

Audrey Dempsey Infinity Photo page 16 www.infinity-photo.com 702-837-1128

Big Dog’s Brewing Company page 29 www.bigdogsbrews.com 702-368-3715

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

Catersource Event Solutions page 2 www.catersource.com 877-932-3632

Con Arts page 16 Las Vegas www.conartslv.com 702-260-3320

For The Love Of Cocktails page 13 www.fortheloveofcocktails.com 702-265-8166

Jay’s Sharpening Service page 12 www.jayssharpening.com 702-645-0049

JCCNV page 16 www.jccnevada.com 702-428-0555

Major Products page 25 www.majorproducts.com 702-838-4698

Perrier-Jouet page 32 www.perrier-jouet.com 646-539-3975

Rodney Strong page 31 www.rodneystrong.com 707-431-1533

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

Todd English P.U.B. page 7 www.toddenglishpub.com 702-489-8080

UNLVino page 21 www.unlvino.com 877.413.VINO (8466)

WaWa Water System page 29 www.wawah20.com

White Soy Sauce page 8 www.whitesoysaucefood.com

Documents

February 2015