July 2016 - The Las Vegas Food & Beverage Professional

Hanson of SonomaA Family-owned Distillery Producing Organic Vodka in the Heart of California’s Wine Country

Issue 7 Volume 16US $3.95

FOR MORE PHOTOS & STORIES VISIT

WWW.LVFNBPRO.COM

July 2016 I The Las Vegas Food & Beverage Professional 3www.lvfnbpro.com

July 2016

7

13

27

Thank you for joining us in the July issue of The Las Vegas Food & Beverage Professional where we are also feeling the heat of summer coming up on us ever so quickly. We are often asked what we do to beat the summer heat in Las Vegas and all I have to say is get out of town. When that’s not possible, head for the many resort pools for a refreshing, and quite visual, swim. Lake Las Vegas is another favorite spot for us to beat the heat and the off-Strip properties are usually glad to welcome locals.

OUR JULY COVER FEATURE IS DEDICATED TO HANSON OF SONOMA ORGANIC VODKA, a family-owned distillery priding themselves in a product which does not cut any corners to bring out the best from-scratch vodka using local Sonoma grapes that has already won a number of awards both nationally and internationally. Please look into this fine piece on Hanson Organic Vodka. Full story on page 16.

Pictured on the cover: Darren, Chris, Scott, Brandon and Alanna Hanson. Photo courtesy Hanson Spirits, LLC

ON PAGE 19 YOU’LL FIND A BOOK REVIEW BY OUR SOCAL CONTRIBUTOR LISA MATNEY REVIEWING THE FLAVORS OF SICILY. As a young girl she would frequently travel to Sicily, her father’s home, on summer vacations, and she recalls the flavorful dishes she had then and can now reproduce them herself. We would like to welcome Lisa on board and hope this will be just the first of many book reviews to come, which we find so interesting and informative.

PAGE 22 BRINGS YOU TO LAUGHLIN’S CHEF FEST BY JACKIE BRETT, who was there recently to witness and enjoy all the festivities, food and flavors, and magnificent displays each of the competing properties and restaurants had to offer at this yearly fundraiser organized by the Laughlin Chamber and hosted in the Aquarius Pavilion at the Aquarius Casino Resort. See the whole story including the winners from Jackie.

CONTENTS AND COMMENTSFROM THE PUBLISHER

MIKE FRYER

Page 4Hot Off the Grill!

Page 5For the Love of the CraftGiorgio Rivetti

Page 6 What’s Brewing

Page 7 Kegs for KMA

Page 8 West Eats East J-Foods You Can’t Eat

Page 9 Chef Talk Gluten

Page 10 Food for Thought Make the Best of Summer Produce

age 11 Up Front and Personal Michelle Meyer – Herbs & Rye

Page 12Brett’s Vegas View

Page 13Wine Talk Emeril’s Fish House – Scott McSimov

Page 14UNLV Epicurean Society

Page 16COVER FEATURE Hanson of Sonoma – A Family-owned Distillery Producing Organic Vodka in the Heart of California’s Wine Country

Page 18What’s Cooking

Page 19Contagious MantraReverse Disease—Eat Your Way to Health

Book ReviewFlavors of Sicily

Page 20Product Spotlight

Bob’s Beer Bits and Sips Four Summertime Thirst Quenchers

Page 22 Laughlin’s Chefs Fest Delivers Community Dining Extravaganza

Page 23 Dining Out with the Harrises

Page 24Human Resources Insights Human Resources Is a Resource for Everyone

Page 25The Bottom Line The Number One Ingredient for Successful Restaurants

Page 26What’s New in Town this Summer?

Page 27Our PicksComfort Food in Las Vegas

Page 28Megan Mack’s Latenight Excursions

Page 29Product Review

0EventsAd Index

Cover

19

22

4 The Las Vegas Food & Beverage Professional I July 2016 www.lvfnbpro.com

Juanita AielloCreative [email protected]

Bob BarnesEditorial [email protected]

Adam RainsBeverage [email protected]

July 2016

Mike Fryer Sr. Editor/Publisher

Thank you for joining us in this issue of The Las Vegas Food & Beverage Professional.

For any questions or comments please email [email protected]

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

Elaine & Scott Harris Editors at [email protected]

The Las Vegas Food & Beverage Professional7442 Grizzly Giant Street

Las Vegas, NV 89139www.lvfnbpro.com

The Las Vegas Food & Beverage Professional

@lvfnb

PhotographerJustin McAffee

Journalist Good for SpooningLeAnne Notabartolo

Journalist East Eats West

K. Mike Masuyama Ph.D.

PhotographerAudrey Dempsey

Journalist Chef Talk

Allen Asch

Journalist Al Mancini

JournalistHeidi Rains

Journalist HR Insights

Linda Bernstein

JournalistAimee McAffee

Journalist & PhotographerJoe Fogarty

Accounting ManagerMichelle San Juan

Journalist Brett’s Vegas View

Jackie Brett

JournalistShelley Stepanek

Journalist Food for Thought

Les Kincaid

Journalist UNLV Epicurean Society

Matthew Cairo

Journalist Mitchell Wilburn

CONTRIBUTING STAFF

Journalist Green Restaurant Association

Michael Oshman

Journalist Wine Talk

Alice Swift

JournalistLatenight

Megan Nicolson

JournalistThe Bottom Line

Ben Brown

PhotographerBill Bokelmann

PhotographerJoe Urcioli

SoCal JournalistMargie Mancino

Journalist Lisa Matney

Advertising [email protected] [email protected]

Article Submissions/Suggestions [email protected] Relase Submissions [email protected]

Calendar Submissions [email protected] Information [email protected]

HOT OFF THE GRILL! June saw the coming and going of WTE-World Tea Expo back in Las Vegas after holding it last year in Long Beach, CA. Promoters tell us the move back to Las Vegas, where it all started with George Jage, was a request of both their exhibitors as well as attendees, who seem to love visiting this place and find a tea expo is a perfect excuse to do so. Welcome Back to Las Vegas World Tea Expo! We were able to catch the Ito En Team at WTE with their excellent variety of flavored teas and matcha.

Our Editorial Director Bob Barnes recently sat down with General Manager David Wilson at Public House in The Venetian to enjoy a flight of some of the more than 200 different beers being served there. We can verify that there is no crap on tap here, with a well-rounded beer list encompassing nearly every beer style and food that is worthy of the gastropub classification.

At a recent F&B show, our favorite uniform and logo designer, Lucien Salama, CEO of NewChef Fashion of Southern California, showed us some of his latest designs for new and upcoming national foodservice businesses. As one of the original innovators in foodservice uniform design, Lucien has built a long list of dedicated followers who are always delighted to see him still attend shows and expos to get direct exposure with clients. Here Lucien presents his designs and logo creations to potential customers.


By Adam Rains

Adam has a true passion for food, wine, beer & spirits. He is a barman at CarneVino, a brand ambassador for Brooklyn Brewery,

long-time cocktailian, and the Social Media Chair for the United States Bartenders

Guild in Las Vegas. Adam strives to learn every day and during his career he’s studied

at SDSU, USBG, BarSmarts, International Sommeliers Guild and the Certified

Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”

For the Love of the CraftGiorgio Rivetti

You are world renowned as a winemaker; you make some of the best wines in the world including Barolos, Barbarescos and single-vineyard Moscatos. How did you find the world of spirits?Everything happened after I bought this beautiful property, Contratto property. They started to produce sparkling wine and spirits in 1867. While it was a long time ago, for me it was something very new. We bought the property because our goal was to make sparkling wine, but Contratto used to be also one of the most important spirit producers. Think about vermouth, think about absinthe, think about aperitif, something like that. When we bought the property, we bought also recipes. I remember Bianco, for example, was the first one we made. My God, I tasted it and I didn’t want to change anything. The recipe is perfect. Everything was organic with organic wine too. After that, we started to use also the other recipes, like the Rosso, Americano and Fernet. It’s unbelievable stuff. It’s beautiful stuff. We bought Contratto. Contratto is a very big seller. It’s 7,000 square meters underground with many doors to open. One day, in a small room, we found one bottle of Contratto Sparkling from 1935. Trust me, the cork was almost destroyed. I said to my son, “We are going to open this bottle.” It was perfect, it was great. In this moment I said, why should I have to change something? If in 1935 they did something very good, still very good right now, I don’t change anything. This is what we did. Everything is like they used to do.

Tell me about the arc of vermouth and Italian spirits?From 1905 to 1936, the vermouth and the spirit business in Piemonte were highest, higher than wine business. The first vermouth was made in Piemonte by Motorino Carpano, and after that there were some other producers like Corti, like Contratto. I’m so proud of what they are because now you can find vermouth from many other countries. The first vermouth was in Turin, which was a cultural epicenter at the time. It was a drink for everybody. I remember my mom and my father, when some friends would come to visit, the first offer was sweet vermouth. They used to drink vermouth by itself, just full ice cube and then squeeze a little lemon peel, that’s it. After that, they discovered also vermouth in the mixed cocktails, but the beginning was something.

How can you compete with the mega-producers like Cinzano and Martini & Rossi?I can say Contratto is making a very, very small quantity and everything is optimal. Our goal is not to produce too many bottles. Our goal is to do the best with our recipe and to do well with small quantity.

There are many barmen these days that are experimenting with infusing flavors into spirits. What are your thoughts with this? Because I would think like cold maceration versus warm maceration, I would think that I’d want to do it faster, warm maceration. But

this is a big mistake. Because also in wine, in fermentation if you do very warm, hot maceration, warm maceration, you can get everything very short but you can also get the stuff you don’t want to have in your wine.

It’s been well documented; there is a “Fernet craze” among bartenders in the US. Most consumers think of Fernet Branca as the only Fernet, and are unaware that it is a style, not a brand name. At Contratto you are making a really good expression of Fernet. Can you contrast yours and the Fratelli Branca version?Don’t get me wrong Fratelli Branca’s is great. It just has a different balance. So normally when you drink Fernet it is only for shots. You don’t sip Fernet. I want to make Fernet that you can taste. Yeah. Everyone who has tasted it just loves it. It is organic, which is a buzz word of course, but we are doing it because it’s the right way.

What do you think about the cocktail culture in Vegas?In Las Vegas it’s easy to get a good drink because there are so many beautiful bars. In the US in general there is a different bar culture than in Italy. In the US, you can go and have a great cocktail and great food. In Italy, you have to go to special cocktail bars in order to have a great cocktail.

Giorgio Rivetti has something to say…While he has been long considered one of the best winemakers in Italy, he is now taking on a new challenge: the long standing Italian (Peidmontese) tradition of vermouth. Italian sprits are in a stage of continuing popularity and it’s a perfect time for Giorgio to find a new muse to master. With his latest creation, he is carrying on the tradition of one of the oldest names in the Italian digestif world, Contratto. I sat with him at a winemakers lunch at Ferraro’s and enjoyed multiple courses of delicious Italian food paired with some of Giorgio’s wines from La Spinetta. We discussed the renaissance of Italian spirits, Fernet and the love of the craft. ph

oto

by A

dam

Rai

ns

“Today in high end restaurants especially bartenders don’t want to use the mass produced products; they want to use something special. The chefs are buying the best cuts of meat and produce, why shouldn’t the bartenders want to do the same thing with their ingredients? If you want to do something special behind the bar, you need to have something special.”

-Giorgio Rivetti


As always, great beer happens in Vegas!

By Bob Barnes

Bob 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

phot

os c

ourt

esy

Bee

rhau

s

We were promised that once PT’s Brewing got up and running we would begin to see its brews being poured at some of the 50 locations in the PT’s Entertainment Group. Evidently Brewmaster Dave Otto has been brewing diligently, as his Horizon Cream Ale and Hualapai IPA are now available at all PT’s Gold and Sierra Gold locations and Irish Red at the Sean Patrick’s pubs. Bradley Trader at Johnson Brothers filled me in that they are now carrying beers from The Dudes’ Brewing Company, a brewery from downtown Los Angeles sporting surfing images on its labels. Some of their brews include Blood Orange Amber with cocoa nib, vanilla bean and hand-zested California blood orange flavors; and a Berliner Weisse with peaches for a combination of sweet and sour.

Big Dog’s next quarterly beerfest will be its Summer Beer Fest & Reggae Party, held under the stars on Saturday, July 9 from 5-11 p.m. in the outdoor area of the Draft House at Craig Rd. and Rancho Dr. There will be live bands playing reggae throughout the night and as always, more than 40 local, regional and international beers will be poured, including several from the host brewery. For the line-up of beers visit bigdogsummerfest.com. Over at Southern Wine & Spirits, Sam Merritt reports that they have three limited edition beers from our friends at local brewery Big Dog’s: Amarillo Boy—5.3% ABV hoppy lager using single variety hop Amarillo in both the brew and dry hop, and

fermented with the famous German Weihenstephan yeast strain; 5.8% ABV AintGermango Sour Ale—the complete opposite of a traditional German brew that follows the purity laws of Reinheitsgebot (hence “ain’t German” in the name), a lactobacilli soured beer using ingredients not traditional to the German purity law including bacteria (to sour) and 170 lbs of all-natural puréed mango; and Belgian “SeDated” Quad w/Dates—logs in at 9.5% ABV and is brewed with dates from China Ranch Date Farm.

Beerhaus recently opened at The Park, one of the four new offerings inhabiting the space between New York New York and Monte Carlo and the only one owned by MGM Properties. I’m happy to report it is delivering on its name’s implied promise to be a place to house some great beers and is supporting local beer in a big way. Executive Chef Nathan Frost is a chef with fine dining background, but is also a bona fide beer guy and a homebrewer (Chef specializes in brewing low gravity Pale Ales, Milk Stouts and also dabbles in some sours). He helped formulate the beer list, which contains more than 60 quality quaffs. Chef said, “We want to be local-centric for beer and a hangout for the industry workers. Food is my #1, but beer is my #1A.”The beer menu takes up a whole page (on the flip side of the food menu) and categorizes by beer style, ABV, price, size and origin, with the local brews highlighted in red to make them stand out. What’s nice is that you can create your own sampler and order 4 oz. samples of any draft. During my visit I encountered no less than nine locals, and Chef says their #2 seller is Big Dog’s Lager, and Beerhaus is selling more of it than any other of Big Dog’s accounts. Further attention to detail is the fact that all servers are Level One Cicerone Servers (like our server Jo Jo, who was raised in LV and impressed me with her refreshing knowledge of the beers she was serving) and two are Level Two Certified Cicerones. Chef says they are hoping to be a locals hangout, especially for industry workers wanting a cool place to hang after getting off work, and reasonable pricing is one way they hope to accomplish that. Most beers go for $6 and several are $4 during the daily happy hour from 2-6 p.m. and 10 p.m. to close, during which you can also grab several food items for the same price. The rest of the time the food menu (with choices such as Fried Pickles, Slow-roasted Shaved Beef Sandwich and ½ Free Range Chicken) still won’t dent your wallet, with prices ranging only from $4-$14. A warm and relaxed feel is accomplished via red brick walls, dark wood tables and chairs, full length windows (which open when the weather permits) allowing for natural light and an outdoor patio; and entertainment in the form of games such as jenga, connect four, ping pong, shuffleboard and foosball (and it’s not unusual to see a guy in a suit playing with someone wearing a tank top). Live bands play Thu.-Sun. during which you can expect a packed house and also following events at the T-Mobile Arena just steps away.


By Aimee McAffee

Aimee McAffee is a serious foodie who appreciates the finer things in life. Her background in public relations,

communication and marketing give her a unique insight on food, venues and presentation. When she’s not adventuring at the latest culinary hot spot, she’s

spending quality time with her husband and two children.

The longer versions of these articles may be viewed at my blog, Bites and Insights, at www.bitesblog.com.

Kegs for KMA

Did you stop into any of PT’s Entertainment locations on May 26? On that day and late into the night, PT’s Entertainment, a division of Golden Entertainment, Inc., partnered with Southern Wine & Spirits to benefit Keep Memory Alive, the foundation that supports the Cleveland Clinic Lou Ruvo Center for Brain Health. In fact, a total of $9,000 was raised from the proceeds of all the PT’s Brewing Company draft beer sold at all PT’s Gold, Sierra Gold and Sean Patrick’s locations in Southern Nevada.There was an additional fundraising event for Keep Memory Alive at the Sierra Gold located at 6515 S. Jones, at which guests for an additional $25 donation, received free pints of PT’s Brewing Company draft beer, complimentary appetizers and entries into a raffle drawing. The Sierra Gold location was filled with fun-loving people enjoying the free-flowing drinks and hourly raffle prizes. It was the perfect fusion of community benefit with a genuine good time. The beer and cocktails flowed, bartenders rode bicycles around the bar, a DJ mixed high energy music, attendees sang and danced and the jello shots abounded. Meanwhile, major donations accumulated citywide for the fine recipient organization, Keep Memory Alive.Keep Memory Alive was originally founded by Larry Ruvo and Madison “Maddy” Graves when the childhood friends collaborated to work towards ending Alzheimer’s disease, the illness that took the memories and lives of both their fathers. They sought to transform the experience of patients and their families providing an environment conducive to healing, preserving dignity and offering solidarity through shared interactions. Additionally, the foundation supports research options to treat brain disorders

such as Alzheimer’s, Huntington’s, Parkinson’s, amyotrophic lateral sclerosis (ALS, or Lou Gehrig’s disease), and multiple sclerosis. Maddy Graves is the original founder and partner of Mad Matty’s Casino, GeeBee’s Bar & Grill, Kavanugh’s, Morrissey’s, Molly Malone’s and Sean Patrick’s Irish Pubs. Larry Ruvo—Senior Managing Partner for Southern Wine and Spirits of Nevada, the largest distributor in the state—now serves as the co-founder and chairman of Keep Memory Alive, the foundation that built and continues to support the Cleveland Clinic Lou Ruvo Center for Brain Health, a facility in downtown Las Vegas. Keep Memory Alive has raised more than $200 million through its efforts, including the annual Power of Love gala that was held in April. The massively successful fundraising mechanisms have enabled the Cleveland Clinic Lou Ruvo Center for Brain Health to attract top talent and maintain facilities of international renown.It all started at a dinner at Spago’s commemorating the one-year anniversary of Larry Ruvo’s father, Lou Ruvo, passing from Alzheimer’s disease. The attendees were telling “Lou stories,” about his infamous quick wit and good humor and his successful 43-year role as restaurant owner of the Venetian Restaurant with wife Angie. Lou’s favorite beverages flowed, the stories continued until late in the evening when John Paul DeJoria—co-founder of the Paul Mitchell line of hair products—appeared and offered to donate $5,000 to Alzheimer’s research. Before the night was over, $35,000 had been raised and The Lou Ruvo Center for Brain Health was born.The Lou Ruvo Center for Brain Health partnered with the Cleveland Clinic to become the world-class treatment and research facility of today. The

center is an incredibly striking building, designed by the premier architect Frank Gehry, which aided in launching the Cleveland Clinic Lou Ruvo Center for Brain Health into international renown. The building evokes comparison to a melting metallic brain, the perfect symbol of a mind devolving into disorder. Its artistry demonstrates, in a visual sense, what it might feel like to lose your brain function.

We appreciate that PT’s Entertainment, Southern Wine & Spirits and the community as a whole have so generously embraced the fine work of the Cleveland Clinic Lou Ruvo Center for Brain Health and supported the Keep Memory Alive foundation. It has been a massive undertaking with major results for the brain health community.

phot

os b

y Ju

stin

McA

ffee


West Eats East J-Foods You Can’t Eat

By K. Mike Masuyama Ph.D.

TRADITIONALYET NEW

www.whitesoysaucefood.com

Natto, Umeboshi and Konnyaku—these are three J-foods that most Americans cannot eat or do not like to eat. Though, these are just common items that all J-people do not mind or rather they often recognize them as healthy to eat. What are these? Are they good? Yes, they would be if we learned more about them.Natto: Fermented soybeans by Bacillus natto bacteria. Two things for being disliked. First, the smell is similar to the one of well-aged cheese like Limburger, Brick or over-ripenned or forgotten sharp Cheddar. As a fermented food, though, it may not be so bad, I think. Second, its sticky nature. Natto produces very sticky, semi-transparent, very fine fiber-like spider thread when you mix with soy sauce. The sticky stuff follows wherever you place your chopsticks as if it tangles you in a spider web. Yuck! A similar stickiness may come from chopped okura but such a stickiness and smell combo makes most of us no-thanking for natto. However, recent medical research has shown this sticky matter, which is a mucus, microbial mycelium, contains a blood clot dissolving enzyme, nattokinase. This enzyme preparation is used for the treatment of blood clogs as well as for the prevention of blood clotting. Many Japanese put a trust on natto by believing that natto makes blood more free flowing. Once such news broke out here, a health-conscious mainstreamer rushed to a J-food store in Menlo Park, CA for natto. Sorry to say, he came back on the following day to return it because he could not stand its smell and stickiness, a store owner told me. To make natto more acceptable in our market, I tried to develop a freeze-dried natto powder, which can be used for pouring over pasta dishes or adding meaty flavor in vegetarian formulations. Even a natto energy bar, I created in a test run. All of them were good but too early for the successful business development yet then. An easy way for you to try natto is natto maki sushi. I hope you would not have a strong objection. Another fermented soybean, “Tempe” is from Indonesia by fungi microbes likely with not as much functionality as natto.

Umeboshi: Picked plums with a Perilla red shiso. It is extremely sour, salty, and good for eating with plain cooked rice. Most Japanese would secrete saliva when hearing the term, umeboshi, almost like Pavlov’s conditioned reflex with dogs. Outside of the rice eating culture, such very sour, salty stuff does not exist, which may be the reason why umeboshi is not liked. Umeboshi is made as follows: picking up rightly ripened Japanese plums (not sweet), pickling in salt and later with red shiso, drying under sunshine and preserving under cool and dark, ambient conditions. Every Japanese household used to make umeboshi in its own recipe as a dietary necessity. The recipe was handed down through generations. If a son’s bride could not make good umeboshi, she would be disqualified as a housewife. Today, however, it is hard to find such an authentic, traditional one. That is not due to lack of good housewives but apparently changes in salt intake attitudes. Lowering salt intake is a must to keep blood pressure within an adequate level. From 15g a day to less than 10g is often recommended. Umeboshi is likely public enemy number one, almost. A low salt umeboshi then becomes our option. Umeboshi has transferred from the home-made traditional to the commercial mass-produced low salt item with food additives, artificial colorant, often honey or sugar, and less or no red shiso for compensating the lower salt taste. That is not my choice. My wife makes the traditional one with the plum fruits harvested in my backyard in the Central Valley, CA, a macrobiotic sea salt from a small Pacific Ocean island, red shiso grown in my garden, and bright California sunshine, and stored in a refrigerator. A good wife who makes good umeboshi, mostly for giving away!Konnyaku or Konjak mannan: It has a rubbery texture, and is a grey-black or white, often rectangular shaped food. Probably found only in the Asian markets, it is used for cooking with vegetables, tofu, fish surimi products and chicken. Also a Konnyaku strip skewed on a bamboo stick can be BBQ. A miso sauce can be applied over it while barbequing. It is good for filling stomach with least calories, and is a good dietary item. Without much appreciation of its nutritional value, Japanese enjoyed its rubbery mouthfeel to chew almost like black rubber tires. Konjak mannan is a food-configured mannan root vegetable with alkaline nature stuff like plant ash. This root vegetable is a crop at poor fertile hillsides where not many edible plants grow. Dried mannan powder has a somewhat different functionality in food formulations and has not been successfully promoted in our food industry yet. As reported in the last issue about tofu, however, it appears to be finally coming out of a dark tunnel to get good attention as a dietary ingredient or food like tofu-mannan noodles. Again it would be more used if its cooking or recipe information becomes available. Now can you eat natto, umeboshi or konnyaku for good?

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, sea salt, rice, white soy sauce and other areas both in Japan and the US., and has published several books

and dozens of articles.

“Ask Doctor Sake” was his last series in this journal.

Perfect Soy Sauce Flavor without

the Color!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


Chef TalkGluten

By Chef Allen Asch

Feel free to contact Chef Allen with ideas for comments or future articles at

[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.

Gluten allergies are on the rise. It is estimated that 3 million Americans, 1 percent of the population, have an allergy to the protein. There are also many more people with gluten aversions. There are 300 symptoms associated with Celiac Disease, the allergy one, and sufferers will exhibit a variety of them. The most common symptoms for children are abdominal bloating, diarrhea, vomiting, delayed growth and it can trigger Attention Deficit Hyperactivity Order (ADHD). The common symptoms for adults are iron-deficiency anemia, fatigue, bone or joint pain, arthritis, bone loss or osteoporosis and depression or anxiety.The second type of problem associated with gluten is non-celiac gluten sensitivity (NCGS). These symptoms are headache or migraine, fatigue, fibromyalgia, joint and muscle pain, leg or arm numbness. This form of the disease is much harder to diagnose. A common belief is that this is not really a reaction to the protein, gluten, as much as the body not absorbing poor carbohydrates in the food.The good news for sufferers is that the food production industries on all levels have adapted and created many gluten free items that were not available a short time ago. The most common foods containing gluten are pastas, noodles, crackers, baked goods, breading and coating mixes and certain cereals and granolas. The common theme here is that all of the foods listed start with flour as a main ingredient. This could be wheat, rye or barley flour.There are three main types of flour available to the public. The main difference between them is the amount of gluten in each type of flour. The most common flour used is all-purpose flour. This flour has a 10-12% protein rate. If you are making a cake you want a lighter texture, so you should use cake flour at 7-9% protein. When making bread you need the most protein to keep its structure. Protein in this flour is around 13%. Another factor in gluten development is the amount of agitation given when liquid is added to flour. This is why you do not want to mix cake and cookie dough too much but you do want to mix and then knead

bread dough. There are a number of ways to make these items without adding gluten. A very common way to make foods that typically have gluten to become gluten free is to switch out the flour for non-gluten flour. Almond flour, a very popular substitute, is typically heavier than wheat flour so initially you should replace the wheat flour with the same volume of almond flour but you would probably need to add some additional leavening/raising agent. Another option is buying gluten-free flours. There are many brands available and they are usually a mix of gluten-free grains such as rice, tapioca and potato starch. It can also be made with sorghum flour, buckwheat, oats, or fava or garbanzo beans.Another popular flour used in cakes and cookies where appropriate is coconut flour. It will retain a slight coconut flavor, so make sure it works with the dish you are making. This is the hardest replacement ingredient to make changes yourself because it does not trade out on a 1:1 ratio like most gluten-free flours do. You also need to add 1/3 -1/4 cup of coconut flour for every cup of wheat flour. You will also need to add a greater amount of egg to the dough. This will definitely be a trial and error recipe.Gluten can also be found in some beers, ice creams, soy sauce and ketchup. These foods have much less risk for people that have an aversion because the amount is very small, but can be dangerous for people with celiac disease. Gluten is also used in cosmetics, hair care products and dermatological products.To learn a little more about what gluten does in foods watch the video at the link below.www.youtube.com/watch?v=zDEcvSc2UKA

Mobile Service Our mobile service vans provide sharpening services on-site to even the largest resort properties, without disrupting workflow.

Commercial Knife Exchange Program We furnish sharp knives to your kitchen on a weekly or biweekly rotation schedule.

Equipment Sales We offer top-of-the-line knives, culinary tools, kitchen supplies and replacement parts.

Cutting Board Resurfacing & Replacements

Steak & Table Knife Re-Serration / Sharpening

Jay’s Sharpening Service

W Tropicana Ave

W Harmon Ave

Arville St

4310 W Tompkins Ave Las Vegas, NV 89103702-645-0049

www.jayssharpening.com • [email protected]


By Les Kincaid

Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts the

nationally syndicated wine radio show Wines Du Jour each Thursday from 7 to

8 pm. You can enjoy his website or his broadcast at www.leskincaid.com

[email protected]/leskincaid

www.twitter.com/leskincaid

FOOD FOR THOUGHT

Make the Best of Summer Produce

At the height of summer, when the heat is out of control and amazing produce is flooding our stores, sometimes all we want are smart, easy ideas for how to make the most of it without breaking a sweat. I’m offering an incredibly delicious summer squash salad with fennel and dill that is a perfect way to use some fresh summer ingredients. Summer produce won’t last long! Make the most of it with our best recipes using a couple of the following vegetable and recipes. Also, red cabbage is in season and you should try this recipe too.

Sautéed Red Cabbage

Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage.Chop or press garlic and allow to sit for at least 5 minutes.Sprinkle cabbage with 1 tablespoon lemon juice before cooking to prevent it from turning blue.Heat 5 tablespoons broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Sauté for no more than 5 minutes.Transfer to a bowl. For more flavors, toss cabbage with the dressing ingredients and any of the optional ingredients you desire while it is still hot. (Mediterranean Dressing does not need to be made separately.)Yield: 2 servings

4 cups red cabbage, shredded

1 tablespoons lemon juice

5 tablespoons low sodium chicken or vegetable broth

Mediterranean Dressing

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 medium clove garlic, chopped or pressed

sea salt and pepper to taste

Optional:2 tablespoons grated ginger1 tablespoons sesame seeds5 drops soy sauce1 tablespoon chopped cilantro

few drops of rice vinegar/rice wine

Summer Squash Salad with Goat Cheese Fennel & Dill1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer

1 small fennel bulb, halved, cored and thinly sliced lengthwise on a vegetable slicer

2 tablespoons chopped fresh dill2 tablespoons extra-virgin olive oil, for dressing

2 teaspoons fresh juice from 1 lemonkosher salt and freshly ground black pepper

3 ounces fresh goat cheese, crumbled In a large bowl, combine squash, fennel, dill, olive oil and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss and serve right away.Yield: 4 servings

LAS VEGAS’ ORIGINAL BREWING COMPANY

ww.bigdogsbrews.com

ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA


By Heidi Rains

Heidi Rains is a San Diego native, a wiz of a home cook and brings life to the desert with a beautiful

garden. Her herbs have been tasted by many and used by some of the top mixologists in town. She has spent her whole life living, eating & working in fine-dining

restaurants, cocktailing & bartending on the Strip and she has a thirst for all things delicious.

Up Frontand PersonalMichelle Meyer Herbs & Rye

How long have you been in Food & Beverage?

About 10 years; I started in 1998 at Olives in the Bellagio and worked there till 2002. I’ve also worked for the school district. When Herbs & Rye opened I came back to the industry.

Tell about the evolution of Herbs and Rye.

It was a struggle at first, I put up a fight and didn’t want to be involved due to that fact that it was going to be a change in my life; I don’t do well with change. With trials and tribulations I became open minded and let down my guard and now I enjoy being a part of the growth and development.

What’s the style of service at Herbs & Rye?

When you walk through the doors we look at it as you’re walking into our own home. We want everyone to feel welcome and just sit back relax and enjoy the experience. You come in as a stranger but leave as family.

Where else do you like to go out to eat/drink?

My favorite food is Mexican; I enjoy eating at Casa Don Juan, mostly for the homemade tortillas, chips and guacamole.

You are heavily involved in charity work. With which organization are you involved?

Well, three years ago, I got involved with an organization called St. Baldrick’s; it’s a foundation that helps childhood cancer patients. I raise money and shave my head. Here at the restaurant, Nectaly created an event called Barmania. It’s a bartending competition where bartenders from all over the country come dressed up like WWF wrestlers and compete. Whoever wins is crowned the best and gets the Golden Cock (rooster) trophy! All the proceeds go to the St. Baldrick’s Foundation.

Who are some people you look up to?

First, I would have to say my mom. She was young when she had me, and not only was

she a mom to me, she was a mom to her two younger brothers. I might not have had all the finer things, but she made sure I had what I needed. I also look up to Nectaly; he’s an amazing person. Even though he was told no so many times and to just give up, he kept pushing forward to be what he has become today.

You are a manager in one of the most iconic and successful bars in the city/country, and a woman in a largely male dominated industry. Where do you see the role of women in F&B, present, past, and future?

Society, I feel, puts a lot of pressure on gender-based roles. It’s more of a challenge for women to be in leadership or positions of power due to the fact that women are looked at as being more sensitive or just a pretty face. I feel that if you have the knowledge, heart and dedication you can do or be anything you want regardless of your sex.

In a town known for F&B, Herbs & Rye is in a

special place. It is where bartenders & servers

can go to unwind, turn up, or just eat great food.

Once a hidden gem, Herbs has now turned into

a nationally acclaimed spot that is beloved by

F&B professionals and civilians alike. Michelle

Meyer is a big part of its success. She is a front-

of-the-house manager who brings an earnest and

welcoming vibe to the table. She has a certain

sense of professionalism that is unmatched. More

than that, she has been one of the pillars on which

Herbs has been built. She is a constant support and

inspiration for owner (Nightclub & Bar magazine’s

Bartender of the Year!!!!) Nectaly Mendoza. If he

is the mayor of our city’s bartenders, this would

make Michelle our first lady. phot

oby

Ada

m R

ains


Area DevelopmentsMonte Carlo Resort will undergo a $459 million renovation by the end of 2018 and become two hotels: Park MGM with 2,700 rooms and the 292-room NoMad Las Vegas occupying the top three floors as part of New York’s hotel Sydell Group.

Topgolf Las Vegas, the 25th in the franchise and the only one with pools, is open behind the MGM Grand with four levels of 108 climate-controlled hitting bays, a concert venue, five bars, special event spaces and more.Las Vegas Sands Corp. plans to build a 17,500-seat live music venue behind its Strip resorts in partnership with the Madison Square Garden Company. Moulin Rouge Holdings officials held a groundbreaking for the potential new Moulin Rouge on W. Bonanza in 2019. Hard Rock Hotel is adding nearly 18,000 square feet to the current meeting and convention space by this winter.SPEEDVEGAS installed a 100-foot high and 50-foot wide sign.

Focus On Entertainment Clint Holmes: Between The Lines opens in the newly redesigned Palazzo Theatre with singer-dancer Noybel Gorgoy on July 16.Barbra Streisand will visit the T-Mobile Arena Saturday, Aug. 6 and for the first time in three years, The Rolling Stones with Mick Jagger will headline there on Wednesday, Oct. 19. Jersey Boys will close at Paris Sept. 18 after an eight-year run at two Strip hotels. Cherry Boom Boom, an interactive show with a mix of amplified choreography, will open Sept. 8 at the Tropicana with previews through Sept. 19.French export Xavier Mortimer, who starred in Cirque du Soleil’s Michael Jackson ONE, launched his own show Xavier Mortimer’s Magical Dream in the Sin City Theater at Planet Hollywood.

Kicking off her Untouchable Tour, Meghan Trainor will appear at The Chelsea inside The Cosmopolitan Wednesday, July 20. U.K. pop duo the Pet Shop Boys: The SUPER Tour will visit on Friday, Oct. 21.For the fourth year, Maroon 5 with Adam Levine will ring in a New Year on Dec. 30 and 31 at Mandalay Bay Events Center. Marc Anthony will perform at The AXIS at Planet Hollywood to celebrate Mexican Independence Day on Saturday, Sept. 17. Master comedy ventriloquist Paul Zerdin, the Season 10 winner of America’s Got Talent, opened his first headlining show, Paul Zerdin: Mouthing Off at the PH Showroom at Planet Hollywood. The Make America Rock Again Tour will bring together hard rock touring bands: Trapt; Saliva; Saving Abel; Alien Ant Farm; Crazytown; 12 Stones; and Tantric on Friday, Sept. 2 at the Orleans Arena. Now in its 22nd year, Vans Warped Tour, presented by Journeys, will stop at the Backyard, the Hard Rock Hotel’s newest outdoor music venue, on Tuesday, Aug. 9. Rich Little’s autobiographical one-man show is extended at the Laugh Factory inside the Tropicana through January 2017.

Legends in Concert’s summer lineup at the Flamingo features tributes to Prince, Elvis Presley, Whitney Houston and Lady Gaga.Red Mercury Entertainment will be managing the Stratosphere Theater and the box office beginning July 12. New will be two-day Spy Escape and Evasion seminars opening Aug.17-18 and 19-20.

Exploring Dining OptionsChef Alvin Caila’s Eggslut opened at the Cosmopolitan for true egg lovers. Chef Masaharu Morimoto and star of Iron Chef America, will open his Japanese restaurant Morimoto Las Vegas at MGM Grand this fall taking over Shibuya’s location.

Replacing the Town Square location, European gelato brand Amorino with the flower-shaped cone will open at the LINQ in July.Pot Liquor Contemporary American Smokehouse in Town Square is converting its name to Pot Liquor Smokehouse Barbecue to emphasize BBQ.Locally owned Oil & Vinegar is a new Netherlands-based culinary boutique store in Downtown Summerlin. California-based charburger restaurant company Habit Burger Grill opened its second Las Vegas location on Blue Diamond Road. La Cave Wine and Food Hideaway inside Wynn introduced new custom-curated beer flight selections. Sin City Brewing Co. has released a new craft German-style beer, Sin City Spring Bock.

Events And ExperiencesTraveling summer exhibit Ancient Rome: The Empire that Shaped the World is at the Las Vegas Natural History Museum through Sept. 11.

The High Roller at The LINQ is offering one-hour yoga sessions on the observation wheel.Caesars Palace is holding a 50th anniversary celebration with a self-guided historical walking tour, photo displays and a photo experience featuring a Roman chariot.The Les Folies Bergère: Entertaining Las Vegas One Rhinestone at a Time exhibit runs through Jan. 15 at the Las Vegas Convention Center and the Nevada State Museum. The Sustainability Discovery Center, a recycling exhibit, has been introduced in the Siegfried & Roy Secret Garden and Dolphin Habitat at The Mirage.Station Casinos is renovating and enhancing technology at six of its Race & Sports Books. The Fremont celebrates 60 years in business every Thursday this summer with specials including cupcakes at 2 p.m. in The Filament bar.

Brett’s By Jackie BrettJackie is a freelance public relations

specialist and writer specializing in the Las Vegas entertainment and travel

scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. She is also

an instructor covering Special Events at CSN- College of Southern Nevada.

Email: [email protected]


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

By Alice Swift

Alice 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 Learning Design & Development Business Partner 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.

Last month, I visited Emeril’s Fish House for the first time. The New Orleans style restaurant owned by Emeril Lagasse opened in 1995, within and alongside the opening of the MGM Grand Hotel. So what makes this restaurant stand out from the rest? Aside from being the first Emeril Lagasse restaurant bringing New Orleans cooking to Las Vegas, the venue also has fresh fish flown in, with daily specials and prix fixe menus available. Their wine menu is also quite unique, as there are selections from regions all around the world, including many undiscovered wines you will not find in your typical restaurant or retail store. The Restaurant Manager and Working Sommelier is Scott McSimov, whose first venture into the Emeril Lagasse world began at Delmonico Steakhouse at The Venetian Resort Casino in the back of the house. During his 10 years there, he moved his way up and over to the front of the house, and ended up as an events coordinator prior to accepting his current position at Emeril’s Fish House. In total, McSimov has been with the company about 15 years. The General Manager, Sean Watson, also has been with the company for just under 20 years, working his way up over the years as well. It’s clear to see that company and leadership loyalty is pretty typical, which shows the appreciation and dedication to the Emeril Lagasse brand, mission and culture. Despite the fact that the restaurant has a focus on seafood (e.g., fresh fish and live oyster bar), they have also chosen to evolve to the ever-changing market, with items like steak and happy hour specials. Their wine list consistently receives Wine Spectator’s Best of Award of Excellence for its 1300+ wines. Amazingly, their reserve wine list even includes wines purchased from the restaurant opening, such as DRC Grand Cru Burgundy wines from the early 1980s (and very reasonably priced, I might add!).

Of course, the wines by-the-glass program is a big seller, but McSimov chooses to offer flights/tastings for beverages beyond just wine, like fortified wine, tequilas, etc. These alternative selections are essential to the restaurant’s success due to the range of guests they have, from Wet Republic clubbers, to convention attendees. Guests also have the option to sit at the Chef’s Table, with a perfect view of the kitchen, and a special menu of 5-6 courses with a wine pairing menu option. When it comes to wine and guest service, McSimov employs a simple but commendable strategy: “The story sells the wine… you can’t get focused on the label, [you must] see past it.” During server training, McSimov chooses to share the story behind the wines, with a focus on the history and foundation of the wine, rather than just tasting and sharing the characteristics of the wines themselves. Listening to the winemaker tell their story of how the wine came to be leaves a lasting impression, and telling that wine maker or producer’s story will help leave guests with a lasting impression. Of course, the wine quality must be there as well, but that should be a given. Be sure to stop by Emeril’s Fish House at the MGM Grand Hotel the next chance you get! If you like scallops, McSimov recommends pairing the Seared Sea Scallops with the Philipps Eckstein Riesling Kabinett Graacher Himmelrich (Mosel, Germany). McSimov’s Wine Picks: • Agnitio Sauvignon Blanc (Napa Valley)• Paul Lato’s Suerte or The Prospect• Tom Reuling Pinot Noir (Sonoma Coast)Fun Facts!1. McSimov is a self-proclaimed “hobbyist,”

working with materials such as woods, metals and electronics, producing some of the furniture and other items used in his own home.

2. In addition, McSimov loves cooking: “Kitchen is my therapy.” His cuisine of choice is “Mexitteranean,” which he calls creative cooking, fusing Mexican dishes with Mediterranean spices.

3. McSimov used to own a bed and breakfast in Utah.

I must say that after my first time visit, I have been “reeled in” and will make Emeril’s Fish House one of my regular stops when it comes to quality seafood and wine. Take a look at a few of the photos from my experience with Emeril’s Fish House for some of my favorites of the evening! Until next month, Cheers~!Alice

Phot

os b

y A

lice

Sw

ift

Emeril’s Fish House – Scott McSimov

Restaurant Manager and Working Sommelier Scott McSimov

Emeril’s Banana Cream PieEmeril’s Blue Crab Cake &

Old Fashioned RemouladeEmeril’s Barbecued Shrimp


By Matthew Cairo

Matthew Cairo, a Hospitality Management student at the University of Nevada,

Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students, where he is on the leadership staff. Originally from San Diego, he moved to Las

Vegas to feed his desire to learn all that he can about restaurants, food, and the tourist industry.

UNLV Epicurean Society

“My name is Delainey Rowland and I have the privilege of working at the Little America Hotel in Flagstaff, Arizona. Little America is set in the middle of five hundred acres of Ponderosa pine trees, creating a lush forest lodge feeling with modern amenities and a recently renovated fine dining restaurant, The Silver Pine. Beginning as a baker, I have been on quite the journey with Little America. In November of 2014, at the age of 16, I walked into the Human Resources department with big dreams of being a prestigious Little America baker. After several minutes of looking at my extensive portfolio, Little America took a chance on me which I am forever grateful for. I worked as a baker, creating thousands of beautiful and luscious desserts for a year. I then left Flagstaff to attend the University of Nevada, Las Vegas to study hospitality and upon my return, Little America offered me the chance to learn about the other side of operations, front of the house. I was excited to return and apply what I had learned in my first semester at UNLV. Returning to work to find a brand new, state-of-the-art kitchen and eloquent and lavish dining room—along with professional and formal uniforms—was a highlight of my summer. The servers, bussers, bartenders and management all buzz with excitement because everything is so new and different. We are all learning the new menu together; some of my favorite dishes include the burrata salad with basil, grilled peaches, arugula and a creamy ball of fresh burrata cheese, the peppercorn crusted filet mignon served with creamy blue cheese mashed potatoes and a tart cherry chutney as well as our locally inspired cocktails and beer on tap. Our pastry chef creates delectable desserts everyday highlighting seasonal fruits. I currently work as room service, preparing and delivering locally inspired fine dining directly to the room. The Silver Pine feels like a family rather than a workplace. The management has a goal of not only developing their employees’ professional skills, but personal skills as well. Each and every employee is invested in each other’s success, knowing that the restaurant will not work if we don’t work together. The caring and investment of each manager is obvious as the managers allow cross training in several departments. Being fully trained as a baker as well as room service has helped me

advance in both positions. Looking back at my time at Little America, I now understand just how incredible our Human Resources and Managers are. They never hesitate to go out of their way to help and always push their employees to be their best, all while receiving very little credit for their constant hard work. At 7,000 feet elevation, this property is doing something different, highlighting the indescribable feel of Flagstaff and featuring the friendly and hospitable people who reside in this town. Little America is a beautiful hotel that encompasses the unique feel of Flagstaff and there really are no words to describe how fortunate I feel to be a part of the Little America team. I highly recommend if you find yourself in Northern Arizona, visit the Little America Hotel to share a meal with us at the Silver Pine—you will not be disappointed.” My thanks to Delainey for taking time out of her schedule to give us a peek at Little America Hotel. Ariel Larson and I are busy planning for the fall semester. In the next issue we’ll have our club president Ariel Larson with her spotlight. Until then, the two of us will be busy planning for the upcoming fall semester. I hope it will be a busy one. Until next month, enjoy your summer and be sure to try something new to eat. Maybe give chapulines a try.

phot

os c

ourte

sy D

elai

ney

Row

land

Guest Writer - Delainey Rowland

The summer is moving along faster than expected. UNLV’s Epicurean Club members are spread across the country heading home and heading to work. Due to the distance between all the club members we don’t get a chance for Epicurean meetings over the summer. Instead, we’ll be spotlighting specific members, sharing their internship experiences, and this month we hear from Delainey Rowland.

Family-owned and -operated Hanson of Sonoma is located in the heart of California’s wine country, and uses wine grapes to make their organic vodkas. Having leased space to produce and launch their product, the family opened its own distillery facility in the spring of 2014.

CASE STUDY

HANSON OF SONOMAFOUNDERS: Scott Hanson & Chris, Brandon, Darren and Alanna HansonESTABLISHED: 2013SPIRITS: VodkaLOCATION: Sonoma, California

Excerpt used with permission from Branding: Distilled by Cynthia Sterling | Sterling Creativeworks | Published by White Mule Press

ph

oto

s c

ou

rte

sy o

f Ha

nso

n S

piri

ts, L

LC

Editor’s note: Hanson of Sonoma Organic Vodka has just signed with Southern Wine and Spirits for distribution in Nevada.



What inspired you to start a distillery?Two of our sons were watching the growth of small batch brewers and saw that there was an opportunity for craft distilling to grow in the same way. They approached my wife and me about supporting the project. At first we were hesitant, but the boys did the legwork to prove the viability of the idea to us. Now the whole family is working together in the business.

Tell us about your brand name.Hanson is our family name. Using the family name is traditional for wine, but not for vodka. We saw this as a way to distinguish ourselves, taking more of a wine approach to vodka that is made in the wine country. Family ownership and production is an important part of our story. We make our vodka from scratch. Our name conveys who we are and where we are.

Tell us about your journey from the idea of launching a spirits brand to the actual launch. How long did it take to get product ready for sale?We spent a year and a half trying 155 different formulas using different grape varietals, different distilling processes and different filtering processes before we were happy with the product. We used space in another distillery to do our research and development, and have since built our own distillery. We wanted to prove we had a product the market wanted before we invested in our own equipment. We live in Marin, California, and had spent a lot of time in the wine country surrounded by world-class grapes. We wanted to do something unique that used this local resource. Because the grapes we use for our base are seasonal, we have to plan our production for the coming year each harvest. We distill only from organically certified grapes and organic bulk wine, so availability is limited.

“We also felt it was really important that the label show that we make our vodka by hand. The handcrafted look helps to tell our story, and our story is an important part of promoting our brand.”

How did you find a designer to help with branding and packaging design?We did a lot of research in the market, picking up craft and mainstream packages we really liked, finding out who designed them and then looking at their portfolios. We developed our brand identity and packaging very slowly over a period of time.

Walk us through the branding and package design process. How did you get from the initial briefing to the finished design?The design process was very educational. We had a strong idea of what we wanted. We used to live in a house built in 1886, and when we opened up the walls to remodel we found some old medicine bottles. The old medicine bottles inspired us. We also felt it was very important that the label show that we make our vodka by hand. The handcrafted look helps to tell our story, and our story is an important part of promoting our brand.The first couple of firms showed us their design drafts, and we felt they weren’t quite getting there. They did help us move forward, but we are rarely satisfied with the first thing we see. We spent a lot of time exploring different options, trying to get it just right. We were actively involved in tweaking and refining with our focus and attention on the details to obtain our design concept.

How did you find the packaging suppliers you work with—closures, labels, glass, etc.?We researched the top suppliers in each category and met with them to see their offerings. We asked lots of questions—my business background taught me to be very thorough. Then we got pricing, and looked for the best combination of quality and price. We couldn’t afford a custom bottle, but we found a great stock bottle at Saverglass and had a custom cork made for our design concept.

What has the feedback from retailers and on-premise accounts been?The response has been extraordinary. We come from outside the industry, and the response from distributors has been very positive because we bring something unique and different that stands out.

How did you find a distributor?Our vodka won some big awards in both the U.S. and Europe. After that, distributors started paying attention to us. We talked to a number of them, including the largest distributor in the U.S., and chose one for our home state of California that was a little smaller based on how we fit into their portfolio, how we felt about their people, and their approach to a small producer. Not every distributor will give much focus to building a new brand. To find one is critical. We are now fortunate enough to have the choice of the best distributors in each state and abroad.

What was the biggest challenge you encountered and how did you overcome that challenge?Managing the sales process. It’s very time-consuming, taking at least one of us out into the field with our distributors every day. We had no idea how much time we’d spend working the sales and distribution side.

What advice do you have for other distillers starting out?Take your time and get it right. We’ve tried not to rush our decisions because we’re building a brand and a business we want to last a long time. This new category can feel like the Wild West. You have to make your own way because there isn’t really a model you can follow.

A Family-owned Distillery Producing Organic Vodka in the Heart of California’s Wine Country


Michael’s—Classic Vegas Gourmet Room Stands the Test of TimeOne of Las Vegas’s oldest gourmet rooms is still thriving and will take you back to mid-20th century Vegas when every casino had a classy gourmet room. Michael’s Gourmet Room, named for owner Michael Gaughan, opened in 1982 at the old Barbary Coast and was transplanted to the South Point in 2007 (at that time called South Coast). It would appear that only the location changed and what remained the same were its décor, menu and executive chef.As for the décor, a romantic vibe exudes in the 50-seat room, with the signature stained glass dome and doors at the entrance brought from its first home at the Barbary Coast, as well as the elegant red velvet booths and chairs that resemble the feel and look of thrones. Executive Chef Fred Bielak has helmed the kitchen since opening day and Maitre D’ Jose Martel has been serving since the restaurant’s second year of operation. Evidently the old adage if it’s not broke, don’t fix it also applies to the menu, as you’ll find the same classic dishes that have reigned supreme since the 1980s, such as Scampi Fra Diavolo, Maryland Lump Crab Cocktail, Fresh Sea Bass, William J’s Salad (avocado, peeled tomato and hearts of palm), Double Rib Spring Lamb Chops with mint jelly and Filet Mignon with Champignon mushroom sauce. Chef Bielak takes great care to make sure presentation of every dish is a work of art, with colorful garnishes such as radish leaves and red stuffed tomato adorning dishes, and the Crab Cocktail that arrives in a lighted ice casing.Chivalry is alive and well here as there are his and her menus, one with prices and one without. Part of the old time Vegas charm are service aspects you rarely encounter in the 21st century. The service exudes class, with a tuxedoed captain, two waiters and a bus boy for every five tables. And while they are not hovering over you while you dine, there’s always someone within eyesight to anticipate what your request will be and have it provided before you ask. Service is also an interactive part of your meal, as salads are dressed tableside, sauces are heated on a cart with a burner immediately before being served and desserts of Bananas Foster and Cherries

Jubilee are a pyrotechnic show as well as a scrumptious delight. Rest assured you won’t leave hungry, for every meal includes a relish tray filled with hard boiled quail egg, sweet peppers, pickled beet, jicama, cucumber, cauliflower, sweet pickles and olives accompanied with Lavage Armenian pita bread; and a cream cheese mixture that is so delectable you will find it hard not to devour every last morsel of it. Before your entrée is served you are treated to a palate-cleansing sorbet topped with Dom Perignon. While the aforementioned desserts are worthy of the show alone, your meal is concluded with a plate filled with petit fours, and chocolate covered banana, strawberry, cherry, apricot and apple.As for recognition of its excellence, Michael’s awards have included being named one of the Top 5 Restaurants in Las Vegas by the Zagat Survey; it received the Four-Diamond Award for Exceptional Cuisine, Excellent Service, and Elegant Dining Atmosphere from the American Automobile Association; the Award of Excellence from Distinguished Restaurants of North America; and the Finest Gourmet Restaurant recognition from the Las Vegas Review-Journal Readers’ Poll.Michael’s continues to stand the test of time and has an army of regular customers who return again and again for special occasions, celebrations or just a well-deserved treat of an unequaled gourmet dining experience.

PizzaRev Opens 2nd Location and Upgrades MenuPizzaRev opened its first Vegas location this past winter next to Sunset Station in Henderson and recently followed with a second on Rainbow south of the 215 Freeway. Now it’s introduced a thicker double crust to accommodate those like myself who like to load on the ingredients (and the $7.99 all-inclusive price includes as many as your heart desires) and the following deals: Monday Meal Deal after 2 p.m.—4 pizzas, 4 drinks, a family sized salad, and Oreo dessert pizza for $39.95; Rev Up Tuesday—$6 pizza or entrée salad; and The Perfect Pair—a daily happy hour offer of pizza and beer for $9.95 from 4-6 p.m. and 8 p.m. until closing.

By Bob Barnes

Bob 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 Cooking

phot

os c

ourt

esy

Sout

h Po

int

Michael’s Gourmet Room South Point Casino 9777 S Las Vegas Blvd 702-796-7111southpointcasino.com/dining/michaels-gourmet-room

phot

o co

urte

sy P

izza

Rev


phot

os c

ourt

esy

Hea

lth,

Hea

ling

and

Hap

pine

ss c

onfe

renc

e

Most people visit Las Vegas to go crazy but certainly not to improve their health, unless they were one of nearly 1,000 folks who attended the 5th Annual Health, Healing and Happiness conference at Tuscany Suites & Casino. Five years ago less than 200 people were attending the intense two-full-days seminar and the city only had a handful of vegan restaurants or dining establishments serving plant-based menus.Times are changing and the message that we are basically eating ourselves into our graves is beginning to resonate. Three doctors: Joel Fuhrman, Alan Goldhamer and John McDougall perpetuate empowering attendees to create their personal path to greater health and were compelling speakers. Each is an author and first-hand believer of reversing disease through nutritional and natural methods. If listening to the doctors doesn’t drive home the message you are what you eat, then each year hearing someone tell their gripping real life story can make you a believer. This year Milan Ross, who is 6’4”, told his riveting story about being trapped in his morbidly obese body for 18 years and weighing 518 pounds at his heaviest. His turning point was when he was turned away due to his size and couldn’t ride an attraction with his son at an amusement park. It was a

crushing moment knowing he was trapped in a body that was eating him alive. The audience at the Tuscany met another man who lost 240 pounds and is totally fit now after he adopted a plant-based diet. He’s now an author. Check out his website www.forksoverknives. The Health, Healing & Happiness conference is now the largest event in Nevada for nutrition and natural solutions for the whole body, mind and spirit. Additional speakers included eight renowned vegan chefs and experts on superfoods and other natural healing modalities with presentations on nutrition, fitness, and emotional balancing as well as yoga and fitness classes. There is also Holistic Marketplace.The meeting’s producer is Ina Mohan, president of Belsandia.com, which is a guide to a healthy, cruelty-free and sustainable lifestyle that promotes and informs about the benefits of a plant-based diet for human health, the environment, and animal welfare. Mohan’s mission is to empower people to take control of their own health and their life. Her personal story was also life changing. Now just imagine, she has an actual health movement coming out of Sin City.

One look at the front cover of Flavors of Sicily was enough to remind me of the many summers I spent there. I was curious if the recipes could possibly live up to my memories of the amazing food I got to experience during each of these vacations. Quite simply, the answer was yes. Flavors of Sicily captures some of the best traditional Sicilian foods and does so in an approachable manner. Cooks of any level can transform their kitchens into corner trattorias and take their friends and families on a culinary tour of Sicily, all from the comfort of their own homes. Recipe by recipe, I was reminded of the different Sicilian regions that formed my childhood and shaped my love of Italian food and cooking. Ursula Ferrigno presents these recipes with easy to follow instructions and ingredients readily available at most grocery stores. While the recipes were simple to follow, they were anything but typical. The Blood Orange Salad stands out as a particularly rare and interesting dish. It was fantastic. On the other end of the difficulty spectrum, the Panelle is often regarded as a particularly difficult dish to prepare. Thanks to Ferrigno however, in about 45 minutes I could have been back in Palermo. Page by page, Flavors of Sicily teaches you how to bring Sicilian tastes into your home while you wait for your next chance to pack your bags and head to Italy.

Contagious MantraReverse Disease—Eat Your Way to Health

Book ReviewFlavors of Sicily

ByJackie Brett

By Lisa Matney

Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment

and travel scene. Her writings have appeared in magazines and newspapers nationwide and

on numerous websites. She is also an instructor covering Special Events at CSN- College of

Southern Nevada.



Bob’s Beer Bits and Sips Four Summertime Thirst QuenchersBy Bob Barnes

Victory Brewing Company Cage Radler3% ABVFor many years the Germans have concocted Radlers, a 50/50 mix of sparkling sweet lemonade or soda and lager beer, to sip during the warmer summer months. This mixing was a way for them to get around violating the German Purity Law of 1516 (known as Reinheinsgebot, an actual law that requires beer only contain malt, hops, water and yeast that is still largely followed to this day). Victory Brewing Company out of Downingtown, PA has created its own spin on the German classic, Cage Radler, a sweet mix of a light lager and lemon extract. I found it quite refreshing and at only 3%, a drink I could handle more than a couple cans of. It reminds me more of a lemon soda than beer, but if you take it for what it is, you’ll probably find it an enjoyable thirst quencher. In homage to the German tradition of the radler drink, it is brewed with Pilsner malt, Tettnang and Mittelfruh German Noble hops, and the can fittingly depicts cyclists, for radler is German for cyclist.

Widmer Brothers Brewing Hefe4.9% ABV

Marketed as “The Original American Hefeweizen,” Widmer has a right to make such a proclamation, as this beer was one of the Portland, Oregon brewery’s first two beers when it was first brewed in 1986 during America’s craft brewing infancy. Now 30 years later this beer remains an iconic brew and the benchmark for the American hefeweizen style, which is typified by an unfiltered cloudy appearance, citrus notes, bready complexity and easy-drinking crispness. Founding brothers Kurt and Rob Widmer originally left the beer unfiltered to save space and time, at a time when nearly all beer was crystal clear. Like German hefes, it 50% wheat, resulting in a lighter hued brew, but distinctive about the American version is that the yeast does not impart flavors of banana and clove like its German cousins. Although many beer purists like myself eschew inserting a lemon into a hefeweizen, in the case of this American classic I give my permission, for it helps to enhance the citrusy lemon character of the Cascade hops, and there are none of the aforementioned banana and clove flavors to mask. It’s postulated that the practice of adding the lemon began at the Dublin Pub in Portland, the establishment the Widmer brothers originally made this beer for and the first to serve it. Here’s a Prost! to an American craft beer icon.

Devils Backbone Brewing Company Trail Angel Weiss4.7% ABVBavarian-style Hefeweizens are known for imparting a distinctive clove, banana flavor and this new release from the up-and-coming Devils Backbone Brewing Company from the picturesque Blue Ridge Mountains in the Virginia Heartland fits the bill (lemon is definitely verboten in this one!). In addition, some sour and tart notes help to put this beer into the out-of-the-ordinary and unique category, with a citrus kick and acidity not found in most Bavarian hefes, finished with a crispness that makes this an easy drinking summer quencher that would be great to enjoy after a day of hiking. Its name and image on the label of a hiking boot with angel wings is a tribute to the storied history coming from the Appalachian Trail—the trail that extends from Georgia to Maine—as hikers who experienced random acts of kindness dubbed those who helped out Trail Angels. Fittingly, the brewery is located just a few miles from Reed’s Gap, a crossing on the Trail. Devils Backbone provides a map and phone number on the bottom of its six packs for thru-hikers to call them for a lift, and each year the brewery gives hundreds of thru-hikers rides to and from Basecamp to help them on their journey.

Stone Brewing Company Citrusy Wit5.3% ABV

Belgian-style Wits are traditionally brewed with coriander and orange peel and are lightly hopped, but in this Stone version the coriander is joined with tangerine peel and kaffir lime leaf to punch it up with even more intense citrus flavor. And, as Stone is known to do, it is assertively hopped, specifically with Magnum, Centennial, Amarillo and the new German Mandarina Bavaria, a hop known for its tangerine-like flavor, providing even more citrusy character. The end result is a beer packed with flavor and complexity. What else would you expect from a Stone beer?

PRODUCT SPOTLIGHT | A PAN-ASIAN INFUSIONWith Major’s NEW aromatic range of bases take a sensorial journey to the orient and beyond in seconds. For fresh, quick and tasty recipe inspiration, look no further than the Major Pan-Asian range. Clean authentic flavors combine to transform your dish into a stunning broth infused with all the fragrances and aromas of Asia. From exotic coconut to lemongrass, coriander, chilli, ginger and blends of spices, Major Pan-Asian comes in three mouthwatering flavors: Beef, Chicken and Vegetable and is so easy to use. Create fun and delicious dishes in seconds. Major Pan-Asian bases mix instantly into boiling water and can be used as a traditional stock or as a seasoning. Pour over noodles and vegetables or simply brush onto your protein to give an exotic twist to your recipes. Free from any artificial additives or preservatives and Gluten free, Major Pan-Asian gives you a clean label which delivers on flavor every time. Be inspired and taste the orient!


One of the best ways to experience the soul of a destination is through its food, and the 29th annual Chefs Food Fest in Laughlin more than delivered the town’s true spirit. Sponsored by the Laughlin Chamber of Commerce as a fundraiser, this sold-out gastronomical evening festival with some 600-plus attendees was held Thursday, June 9 inside the Aquarius Pavilion at the Aquarius Casino Resort.Food is unquestionably a great social equalizer. The format for Chefs Food Fest has resort chefs and food and beverage departments, along with some local restaurants and spirit distributors, going all out to create compelling food and beverage dishes that deliver an incredible collection of savory memories. The creativity of the chefs and their staffs are one of the occasion’s main attractions. Elaborate booth displays surround the perimeter of the ballroom while round tables for 10 are situated throughout the center of the room. Sometimes it’s difficult to find your way back to your table with your third and fourth plate of food, but it is fun meeting new folks along the way. In addition to the fabulous culinary creations, friendly rivalry and one-upmanship prevails. The event is a competition in four categories with the guests doing the voting. At the very end of the evening, four traveling trophies are awarded. This year it was Nevada Beverage Company receiving the Most Flavorful and Fun Presentation by a liquor distributor. In the food departments, the Sweetest Dessert Sensation went to Harrah’s Laughlin serving the ever tempting Frangelico chocolate-dipped strawberries and chocolate-dipped macaroons. All of the properties create displays brimming with innovative food combinations and offer stiff competition. Best Epicurean Experience went to the Colorado Belle and Edgewater Casino Resorts serving seafood, salads, entrees and dessert. Was it the mushroom-bacon mac ’n cheese, the jumbo prawns or the lobster chopped salad that won people over? For Finest Booth Presentation, the pick was challenging with the Avi Resort & Casino’s Hawaiian theme presenting a totally ensconced tropical environment beating out the astounding full-size ice bar Aquarius built. It’s fun to watch the culinary teams working together and spotting them wearing their chef hats. They work hard and can be very proud of their accomplishments. While admiring the bread display at the Aquarius booth that had a jumbo dough cornucopia with all sorts of bread flowing out of it, the creator of the sculptured display passed by and acknowledged his handiwork. You could really appreciate the care he put into it.The beauty of this festivity is all the Laughlin resorts participate and each is a winner just presenting their best culinary skills. Additionally the Riverside Resort, Golden Nugget, Pioneer with its Bumbleberry Flats American comfort food, Tropicana Express and the Stratosphere from Las Vegas, which is a sister property to the Aquarius, make the evening an overwhelming smorgasbord of food choices. This event is a big fundraiser to benefit the River Fund Inc., which helps struggling families in the area. The proceeds can assist with emergency service referrals, special cases of displaced homeless families, as well as regional disaster relief.After dining, mingling and finding your way back to your table, the evening’s fundraising is aided by a live auction. More than 17 packages this year were offered including a Big Bear Lake all-inclusive trip, a dinner for eight to 10 people at your home prepared by the Stratosphere, as well as hotel stays, tours, paintings and more. How nice that you can eat, drink and help those in need at this foodie outing.The first Chefs Food Fest was actually held in October, which continued that way for years, but a few years back it was moved to June. It seemed in October the harvest theme with pumpkins was always present and in June there is no real compelling seasonal look, thus allowing and encouraging an environment of imagination. Food has been proven to be a major part of the tourism experience. For visitors to this river destination, Chefs Food Fest is a marvelous way to be introduced to the many varied dining options available. In the culinary world, Laughlin can hold its own for sure and that is a proven fact every year at this palate-pleasing dining experience.Tickets for Chef Fest were $50 and $500 for a table of 10. For more information, call 702-298-2214 or visit www.laughlinchamber.org. Guests must be 21 years of age and over. It’s not too soon to be considering tickets for next year.

Laughlin’s Chefs Fest Delivers Community Dining Extravaganza

By Jackie BrettJackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment

and travel scene. Her writings have appeared in magazines and newspapers nationwide and

on numerous websites. She is also an instructor covering Special Events at CSN- College of

Southern Nevada.


phot

os b

y Ja

ckie

Bre

ttph

otos

byJ

Che

rie W

estb

rook


Mixx Grill and Lounge Heats Up Summerlin with a Unique First-Class Dining Experience Over the last few years Summerlin has become a locals gastronomic epicenter featuring renowned restaurants and bars to satisfy any craving at a price point to accommodate any wallet. Restaurateur JP Teresi has teamed up with the young and talented Chef Bryan Ogden to open Mixx Grill and Lounge in Boca Park.

Your eyes can’t help but be drawn to the star of the show, a 4,400 pound hardened steel grill. “The grill took quiet an effort to bring into the venue and install,” JP said with pride. “This grill was quite a learning curve for me. It maintains approximately 400 degrees over the entire grill,” Bryan added. The grill is not all that sets Mixx apart. Guests have the option of 28 appetizers to dress up a tasty protein of choice. Once you have your masterpiece ingredients to your likening, walk over to the grill, and stand by Chef Bryan as he puts the final touches on your creation. Of course, you can stay in your comfortable seat and Chef Bryan and his staff will create a dish for you right off the menu. Wild, line-caught Ahi Tuna was a favorite of ours, and of course the Wagyu Beef is spectacular as well. Whether you are into just veggies or a true carnivore, there is something for everyone to enjoy.

Dive into a signature cocktail from the mixologist or enjoy a world-class bottle of wine to pair with your meal. Attention to detail is what it’s all about at Summerlin’s newest hot spot. Mixx is the perfect place to enjoy a cocktail, lunch or dinner. No matter what time of day it may be, Mixx is the place to be.

Even in the Hot Summer Months School Is in Session at 702 Public SchoolCelebrating one year of educating the public on “the art of food and beer,” Public School 702 has become a locals favorite in Downtown Summerlin’s restaurant line-up. Just about anyone who needs a little refreshment from the sweltering heat of Las Vegas can gladly call this gastropub a cool oasis from the desert dryness. Recently we stopped by to see what seasonal artisanal cocktails were on the list and share some of the featured summer menu items.

Who doesn’t love watermelon and fresh seasonal heirloom tomatoes? These seasonal sensations are stacked together in the Grilled Heirloom Tomato and Watermelon Salad. Drizzled with balsamic vinegar, studded with pungent feta cheese and dotted with crunchy Marcona almonds, this is truly a convergence of summer fun on a plate and on the palate. Several other tasty menu items that are sure to please are the Pizza di Verdure (a veggie pizza with zucchini, onion, roasted tomatoes, kale, mozzarella and provolone), and the Meatballs & Linguine, which pack a punch of flavor with a kick from poblano peppers adding that zesty zing.

For those who would like to go south of the border on their cocktail selection, try the Yellow Smoke with fresh pineapple juice, serrano and Alipus mescal. If a more refreshing beverage is what you desire to quench the fire of the noonday sun, the Guavalajara combines guava, basil and Corralejo Blanco for a dip into a version of a Mexican mojito.

Enjoy a good selection of seasonal rotating taps such as Farmer’s Reserve Blueberry by Almanac. This 7% ABV flavorful beer shines in the glass with hand-picked blueberries added to a sour golden ale that is then aged in wine barrels. Public School’s informed servers will gladly give you all the schooling you need on what to sip and savor in the heat of the Las Vegas summer.

Chef Marc’s Trattoria Is Well Worth a Visit for Authentic Tuscan Fare Chef Marc Sgrizzi is at it again and this time he plans on making Chef Marc’s Trattoria a permanent and popular Las Vegas dining establishment. We happened to stop by the Lakeside Village Plaza and were pleased to see a steady crowd. Chef Marc joined us at our table to tell us about his special of the day, a Tuna Bolognese with homemade linguine. Fresh ahi tuna, melded together with homemade pasta and a mirepoix reduction of celery, carrots, onions, and wine of course, reflected Chef’s passion for freshness and flavor with each bite. Eggplant Parmesan with alternating layers of thinly sliced, delicately breaded eggplant, mozzarella and Alfredo sauce is outstanding. We were pleased to see a veteran Las Vegas culinary professional who pours his heart and knowledge into his outstanding dishes have success. This 2,527-square-foot of comfortable upscale dining space also featuring a lovely outdoor seating area is fast becoming a favorite Las Vegas eatery.

Dining Out with the Harrises

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.

[email protected] • www.Cuisineist.com www.VinoLasVegas.Blogspot.com

www.LasVegasDiningTours.com Facebook:ElaineScottHarris

Twitter:TheCuisineist.comTwitter: VinoLasVegas • Instagram : Cuisineist

phot

os b

y Sc

ott H

arris


HR Question of the month: Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input 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. Include your mailing address when sending your responses.

By Linda Westcott-Bernstein

HumanResourcesInsights

Linda Westcott-Bernstein has provided sound human resources advice and

guidance to Fortune 500 companies and others for over 25 years. Linda has recently

re-published her self-help book entitled It All Comes Down to WE! This book offers

guidelines for building a solid and enduring personal work ethic. You can find her book

on Amazon or Google Books.

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

Human Resources (HR)—what does that really mean and what do they actually do? Well, HR is defined exactly as it sounds. Human resources means “people assets and strengths.” As a partner, HR represents that critical part of any business, which starts with people and culminates in their efforts, ingenuity, and ideas contributing to the success of the business. If you aren’t sure what those efforts amount to—take away the people—and what do you have left? In HR, we view people as the valuable resource that they truly are and as a partner in the organization’s success.

If you have a pro-active, approachable HR person at your place of business, then you should experience some of the following types of contributions. With the right HR person in place, you will know that the following attributes ring true at your company:

• Employees seek out the advice, counsel and impartial evaluation of HR to address their concerns or challenges.

• Emulates and embraces the importance of company culture, mission and vision, and looks for/expects those ideals in leadership.

• Engages in the goals of the business, understands the role of your operations and embraces the many ways that HR can support the financial success of the company.

• Finds the best, most “human” individuals for your job openings, leadership team and other career opportunities.

• Understands the value and outcome of training and development… that learning is never complete.

• Watches for and evaluates where gaps, weaknesses and poor practices may create challenges, legal concerns or liabilities.

• Handles the benefits plans, recognition efforts and other programs that your employees value and appreciate—an important aspect of your business that attracts good talent!

• Communicates policy and practices information and is an approachable resource for your leadership team so that they can talk to someone about their concerns without fear of judgment or reprisal.

• Looks for and focuses their efforts on the most meaningful ways for HR to support the business!

What is the primary goal of HR? Is it to hire good employees? Of course, yes, but even that role is not the primary one. Is it to write good, legal documents like applications forms, policies and procedures? Sure, that is essential for HR, but not their primary role either. In actuality, the most important role of human resources professionals is to ensure fair and equitable people practices. These fair and consistent policies and practices help to protect your organization from costly mistakes and to bring the best out in your people. Sound HR practices, can/will pay for themselves in reduced liabilities, and ultimately will contribute to the financial success of your organization.

Human Resources Is a Resource for Everyone

FOOD & BEVERAGE PROFESSIONAL SPECIAL2-MONTH BASIC MEMBERSHIP

$118 VALUEJUST $39

Membership includes $20 off up to five rides per month - an additional $100 savings!

Call to sign upUse promo code XX2376MG

877-456-RIDE(7433)www.designateddriversinc.com


By Ben Brown

Ben 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 Bottom LineThe Number One Ingredient for Successful Restaurants

You’d think serving good food would be a no-brainer as any restaurant’s top priority. Sadly, this is not the case with a growing number of establishments. More and more places are investing heavily in lavish décor, heavy silverware and artfully-designed plates and glasses, but cut costs where it truly matters—taste. A restaurant that looks good will absolutely bring in customers. A restaurant that tastes good, however, will bring those customers back. Good-looking restaurants drive up prices by latching onto food trends and buzzwords, inspiring people to dine so that they can share the obligatory story with their friends. Good-tasting restaurants can identify with some of these trends, but inspire their patrons to enjoy the experience for themselves rather than for the sake of telling others. I ventured into an LA restaurant recently that fit every aspect of ‘good-looking, bad-tasting’ to a T. The place certainly did its homework—rustic-industrial layout, chic booths, dim lighting and modern beats at the right volume, and beautifully plated dishes from a fascinating menu with more locally-sourced, artisan, organic and all-natural options than you could count. The place was an Instagrammer’s dream, and a must-visit for anyone willing to overlook the $100/person price tag to brag about their trip to the neighborhood’s newest spot. The food, however, was more suited for what you’d eat in your lap while driving in the car. Even then, In-N-Out would serve as a much better option.This kind of good-looking restaurant puts lipstick on a pig, and will inevitably be replaced by a series of similar successors until a good-tasting restaurant comes along to make things right.

Pay heed to a few basic points to ensure that your restaurant isn’t just photo-worthy, but loyalty-worthy.Find ingredients that back up their buzzTrending terms like ‘artisan-made’ and ‘small-batch’ can cast your product in a premium light, allowing you to drive up menu prices, but tread carefully. At their core, these buzzwords aim to reflect quality, but the market has since been flooded by suppliers that live by these labels. Some of these terms are regulated [i.e. organic] but some are not and/or very hard to verify [i.e. locally-sourced]. When considering a supplier, ensure that they can truly prove the claims that drive their brand. It’s also necessary to sample these products for yourself. Just because it’s organic doesn’t necessarily mean that it tastes good. Every shipment of raw products should pass a taste test to ensure consistency, so that you can isolate any weak links in your recipe before all ingredients come together. Additionally, it’s important to note that buzzword terms can serve as a good supplement to lift your restaurant, but should never provide the base on which your restaurant stands. Of course stay away from the opposite extreme of excessive flavor additives, but taste will always trump catch phrases in the long run. Let your chef driveThere’s a big difference between chef-owned and chef-driven restaurants. Chef-owned restaurants rarely have problems with good food, but at risk for focusing on good food so much that they overlook issues with front-of-house management and marketing. Chef-driven restaurants, on the other hand, combine the best of both worlds.

In either case, the restaurant’s management team should come together frequently so that all parties can present the tools they need for an optimal product.

Chefs, GMs and owners should work together on the restaurant’s budget on an ongoing basis—at least once per quarter. Assuming that a minimum ambiance threshold has been met where the quality of the food matches the quality of the backdrop, and that the restaurant is seeing healthy occupancy levels, the chef should have a stronger voice when it comes to spending decisions.

Hear your chef if he calls out a faulty product, and participate in that investigation. Ensure that his entire team tastes everything they cook, and sample your menu frequently to ensure execution remains consistent over time. Give your chef the freedom to create standards for recipes, procedures and other best practices.

Push the cycle

All else equal, good food will drive demand, demand will drive up prices, and this extra revenue will allow you to reinvest in additional assets—elevated décor, marketing spend, an expansion, or even better ingredients—for the cycle to continue. Make good food the driving force behind your restaurant’s growth, then apply techniques in marketing and design to drive the business home.


At BRIO at Town Square Chef Lou Sassetti has rolled out a new menu for the summer season. Known for fantastically ample plates, they have created some truly unique specialty items: Burrata & Ciabatta, a creamy burrato cheese, somewhat like buffalo mozzarella, served with roasted tomato, EVOO and grilled ciabatta bread; Bruleed Parmesan Creme, consisting of creamy parmesan, balsamic roasted grapes, also on ciabatta;

and new open-faced, braised short rib sandwiches with white cheddar and caramelized onions. Pork tenderloin, wrapped in prosciutto on a bed of white beans, pancetta, rosemary, escarole, and tomatoes is the moistest tenderloin I have had. For dessert a new flourless chocolate torte, served with gelato and roasted almonds is sure to please. VP of Operations, Kenna Warner, is a fabulous host, and travels the western half of the country for both Brio and Bravo. The location at Town Square has a private dining room, big enough to hold 50, and more than ample outdoor patio space. They also have a location at Tivoli Village on the west side of town.If you want to stay with the much loved menu, there is plenty of pasta, seafood and specialties to try. The Sicilian cauliflower, creamed spinach and kale, or Yukon Gold mashed potatoes are great side dishes. They also offer menu items that are 650 calories or less, and some gluten-free items. 6653 S Las Vegas Blvd 702-914-9145

WORLD OF BEER, based out of Tampa, Florida is heading our way to the Galleria Mall. Just starting construction, and hoping to open by summer’s end, World of Beer will feature over 500 brands in bottles and over 50 beers on tap. With an inventory of 27,000 craft beers, the creator, Wolfgang Hauck, has plenty to pick from as he will rotate them frequently. With 80 locations, this is one of the fastest growing pubs in the country. It’s all part of a new trend, and we look forward to seeing this pub, restaurant and sports bar open... Opening his first World of Beer in 2007, Wolfgang Hauck immediately set out to grow across the country and that he has done.

PUB 365 is opening soon inside the Tuscany Suites and Casino. Featuring 365 rotating craft beers and 40 drafts, this spot will be for all beer lovers. The beer servers will be trained to provide pairing suggestions for guests to complement their meals. There will be plenty of small bites, burgers and tacos. Located on the east end of the casino floor, there will be a separate dining area for private events. PUB 365 will have a beer loyalty program that gives members the chance for prizes, tap parties and a personalized tap on the pub’s “Founder’s Wall.” Opening daily from 11-4 a.m., and serving lunch, dinner and late night eats. 255 E. Flamingo Rd. 702-947-5861

PIZZA LOTTO SLICES & SLOTS at the El Cortez Hotel & Casino is a new addition to dining downtown. Taking over another restaurant in the El Cortez, Pizza Lotto features artisan-crafted specialty pies or build your own favorites. Meatballs, salad and stromboli are all on the menu. The World Famous Garlic Rolls have to be tried. Serving wine and beer, it is a casual place. There are slot machines in the room, so push a button or two while you are waiting for your order. Open Sunday thru Thursday, 11-10, Friday and Saturday 11-1. 600 Fremont St. 702-474-3677

By Shelley Stepanek

What’s New in Town this Summer?

Shelley Stepanek is President of DSA, the oldest non-profit tourist

association in the state, along with being on the board of ticket brokers. Shelley has previously

owned three restaurants.

Phot

os c

ourt

esy

BR

IOPh

oto

cour

tesy

Wor

ld o

f B

eer

Phot

o co

urte

sy P

ub 3

65

Phot

o co

urte

sy P

izza

Lot

to


By Aimee McAffee

Aimee McAffee is a serious foodie who appreciates the finer things in life. Her background in public relations,

communication and marketing give her a unique insight on food, venues and presentation. When she’s not adventuring at the latest culinary hot spot, she’s

spending quality time with her husband and two children.

The longer versions of these articles may be viewed at my blog, Bites and Insights, at www.bitesblog.com.

Our PicksComfort Food in Las Vegas

Rollin’ Smoke BBQ (Southern Comfort Food)Best. BBQ. Ever. Rollin’ Smoke serves Arkansas BBQ, encompassing the best of all Southern BBQ. Everything’s fall-off-the-bone, full of flavor and melts-in-your mouth but there were a couple show stealers: the burnt ends and the meatloaf.Burnt ends are flavorful pieces of meat cut from the point half of a smoked beef brisket. They’re a traditional Kansas City delicacy with crisp bark and sweet & savory mix of flavors. The Rollin’ Smoke version is smoked for 16 hours with plenty of Mama’s Sweet Sauce, low and slow, then charred just slightly.Don’t miss their smoked meatloaf, also slathered with Mama’s Sweet Sauce, served atop a generous portion of buttery mashed potatoes and covered with crispy fried onions.Try this little hole-in-the-wall and your outlook will immediately improve—they treat you like you’re part of the family with some of the best food you’ll ever have the pleasure to eat.3185 S. Highland Drive 702-836-3621 rollinsmokebarbeque.com

Bobby’s Burger Palace (Good Ol’ American Comfort Food)Want a great burger? Try Bobby’s Burger Palace on the Las Vegas Strip. Chef Bobby Flay is best known for his southwestern flair; his New Mexico burger delivers with a sneaky

spiciness. Is it the queso, roasted green chiles or the pickled red onions that bring the heat? Beware of the Kahlua Mocha Vodka shake—it tastes exactly like the most delicious thick, creamy, chocolate milkshake but it’s a milkshake that will knock you down, if you’re not careful.The best cocktail of the night was the BBP Blackberry Bourbon Iced Tea, with smoky bourbon and sweet/sour blackberry liqueur offset with bitters, lime, ginger ale and a sprig of mint. It’s a complex drink that develops as it hits your palate.Bobby Flay delivers on a superb gourmet burger restaurant with killer shakes, sides and cocktails.3750 South Las Vegas Blvd 702-598-0191 bobbysburgerpalace.com

Sushi Hiro (Japanese Comfort Food)Finding authentic Japanese sushi chefs is challenging in our multicultural city, but we managed to locate several at Sushi Hiro. Chef-owner Matsuhiro Oshima achieves artist status with his knowledge, adherence to quality and time-honored methods.Their sashimi is first-rate, offerings of the highest quality and surprisingly reasonable price point including bluefin tuna, Spanish mackerel and king mackerel from Japan, and baby yellowtail.Their mermaid sushi roll features variable ingredients, creating nuanced flavors transcending the usual - shrimp tempura, eel, asparagus with avocado, spicy mayo, sweet eel sauce topped with orange fish roe. It’s a remarkable blend of sweet/savory with a piquant edge.In search of excellent, top-quality Japanese food? It’s all about Sushi Hiro.9460 S. Eastern Ave, Ste 130 702-263-6229 www.yelp.com/biz/sushi-hiro-las-vegas

Montesano’s Italian Eatery (Italian Comfort Food)Looking for some traditional, authentic Italian food? You’ve found the right place with Montesano’s. It’s all about the the dark, rich tomato and meat sauces and homemade pasta—the kind you can’t find outside your grandma’s kitchen. Try the homemade baked cavatelli tossed with ricotta and romano, baked with homemade rich, dark hearty meat sauce and mozzarella. It’s wheat pasta’s version of gnocchi, with the same dense bite—a perfect match with the rich, hearty meat sauce and the creamy cheeses.When you miss truly authentic Italian, visit Montesano’s and you’ll feel right at home.9905 S. Eastern Ave 702-870-3287 www.montesanos.com

Tacos & Beer (Mexican Comfort Food)Need some great Mexican food? Just go to Tacos & Beer. Start with the simple quesadilla with its nicely browned, lightly crunchy tortilla and flavorful cheesiness. From there, feel free to add liberal quantities of the really good stuff...the queso and the guacamole dominate, but don’t neglect the salsa rojo.What makes the queso special is the inclusion of beer and beans, chopped green onion and bacon bites. The guac has just the right amount of chunkiness with its ripe avocado, onion, cilantro and the right usage of jalapeno. Their salsas rojo abounds with smoky tomato, spices and peppers.It’s an impressive spot for tasty and traditional Mexican food, very flavorful and worth visiting.3900 Paradise Road 702-675-7572 www.tacosandbeerlasvegas.com

This month, we’ll explore a variety of gourmet-style comfort food restaurants in Las Vegas...you know what I mean—good, simple and tasty food that just makes you feel all warm & fuzzy.

phot

o by

Just

in M

cAffe

e

phot

o co

urte

sy M

onte

sano

’s

phot

o by

Just

in M

cAffe

eph

oto

by Ju

stin

McA

ffee

phot

o co

urte

sy T

acos

& B

eer


Megan Mack’s Latenight Excursions

By Megan NicolsonMegan Nicolson was raised in Las

Vegas, where she has resided for the past 21 years, and has been involved in the nightlife industry for 10 years. She

attended UNR and graduated with a BS of Animal Science and Pre Vet Med.

Nobody does summer like Vegas. It’s a twenty-four hour town with a twenty-four hour lifestyle. Everything you can do inside, you can basically do outside. Well, most things. And I’m specifically talking about eating, drinking, dancing, parties and bar hopping. But when you’ve had enough of the heat, and I for one have and we’re not even halfway through, I look for a cool unique place to hang. So I gladly welcome Beauty and Essex to fabulous Las Vegas and more importantly, to my list of “go-tos” to take friends and the occasional date. Sliding into the old Comme Ca space, it stands out along restaurant row inside The Cosmopolitan, perhaps due to its bold pawn shop front that even threw me off for a second, but I’m a pro at finding bars when needed. Run by Tao Group and offering a menu by Chef Chris Santos, it already has people buzzing about this restaurant and it’s only been open about a month. Like I already mentioned, the restaurant front is a real operating pawn shop, adorned with guitars, jewelry and much much more. On the way out of my experience, I perused the glass cases some more hoping to maybe pick up a little trinket, but let me just say it’s a little too rich for my blood. Once through the semi-hidden door from pawn shop to restaurant, you walk into a cool jewel-toned hallway leading to the Mirror Bar adjacent to the DJ booth and lounge. The décor is stunning and glamorous. Both the cocktail list and menu are extensive, so you are bound to find something that delights you. So on this very hot day, I tasted a few cocktails with my favorite being the Emerald Gimlet concocted with Absolut Elyx Vodka, Basil, Lemon Nectar and Fresh Lime. Served up cold, it was truly

refreshing and just what I needed. As for the food, I ordered off the raw menu. I chose the Orange Kissed Salmon Ceviche and the Yellowtail Sashimi. Both delicious and unique with orange being the main citrus in the ceviche and the sashimi having a barrel-aged Fuji apple ponzu. I really can’t wait to go back and experience the rest of the menu. The staff was kind and the vibe was cool, making this a stellar location for a pre-night out gathering. With locations in New York and one headed to Los Angeles, I’m happy to welcome them to my home.

phot

os b

y M

egan

Nic

olso

n

Beauty and EssexThe Cosmopolitan of Las Vegas

Beautyandessexlv.com


Malfy Gin—First Ever Italian Gin to Be Imported to the US

I enjoy the unexpected and also like products that surprise me. How about a lemon-infused gin? How about a lemon-infused gin that hails from Italy? In the case of Malfy Gin we have both. Debuted in May, it is the first ever Italian gin to be imported into the US and is now available in six markets: Delaware, Illinois, Minnesota, Nevada, Pennsylvania and Wisconsin. Distilled in a small family-operated distillery in Moncalieri, Italy, Malfy Gin is infused with the famous Italian lemons from the Amalfi Coast, adding zest and a refreshing aroma. I’m not usually a gin drinker, but I may be now, for when I sampled Malfy I was happily surprised with the zesty lemony zing. I’m not sure if the makers recommend this, but I tried adding fresh lemons, which to my palate enhanced the citrus blast and added to my enjoyment.

For more info visit http://biggarandleith.com. Malfy is 41% ABV and retails for around $30-35 for 750 ml and is distributed locally by Breakthru Beverage Group Nevada through a partnership with Biggar and Leith, an owner and importer of fine spirits from

established, family-owned distilleries.

Reyka Small Batch Vodka from Iceland’s First Distillery

Iceland, the land of volcano and sulphuric geysers, is probably not the first place you’d think of for a vodka product. Produced at Iceland’s first distillery in the little town of Borganes, located 74 km from the Icelandic capital Reykjavik, Reyka uses the local environment to its full advantage. The distillery is powered by sustainable natural geothermal energy and uses pure Arctic spring water that runs through a 4,000 year old lava field that naturally filters the water. The vodka is handcrafted in small batches and distilled from wheat and barley using a copper Carter-head still, one of only six in the world and the only one being used to distill vodka. It pours crystal clear and delivers a clean and smooth grain taste with a bit of hotness and a mild spiciness. The makers suggest serving it over ice so it will remember where it comes from.

For more info and recipes visit http://reyka.com. Reyka is 40% ABV, retails for around $20 a liter and is imported by William Grant & Sons, NY, NY.

Product Review By Bob Barnes

Cooking in Our Kitchens!COME GET A TASTE OF WHAT’S

www.swgas.com/foodservice

Try before you buy! We offer the latest in Commercial Foodservice Equipment.

For more information, call Lorri Davidson at 702-876-7368, or email [email protected].✆

EFFICIENT - save energy and time controls ensure consistent results

PRECISE - accurate temperature controls ensure consistent results

ENERGY-SAVING - ENERGY STAR® rated where possible

THE LATEST - technology available on the market

We carefully select all ourdemonstration equipment to be:


EVENTS AD INDEXAl Dentes’ Provisions page 15 [email protected] 702-642-1100

Audrey Dempsey Infinity Photo page 26 www.infinity-photo.com 702-837-1128

Big Dog’s Brewing Company page 10 www.bigdogsbrews.com 702-368-3715

Bivi Vodka page 3 1 www.bivivodka.com 631-464-4050

Designated Drivers page 24 www.designateddriversinc.com 877-456-7433

Food is Art page 2 www.alsnv.com

FORKS: A Quest for page 30 Culture, Cuisine, and Connection www.forksthebook.com

JaM Cellars page 32 707-265-7577 jamcellars.com

Jay’s Sharpening Service page 9 www.jayssharpening.com 702-645-0049

JCCNV page 28 www.jccnevada.com 702-428-0555

Major Foods page 21 www.majorproducts.com 702-838-4698

Southwest Gas page 29 www.swgas.com/foodservice

The Spice Outlet page 15 www.thespiceoutlet.com 702-534-7883

White Soy Sauce page 8 www.whitesoysaucefood.com

Summertime is a much quieter time for F&B Industry Shows, Expos, and Events, but here are some local and regional events well worth your consideration for attending. July 9 Big Dog’s Summer Beer Fest & Reggae Party will be held under the stars in the outdoor area of the Draft House at Craig Rd. and Rancho Dr. www.bigdogsbrews.com/festivals/summerfest

July 15-19 ACF Cook. Craft. Create. Convention & Show at the JW Marriott Phoenix Desert Ridge Resort & Spa is the annual meeting of culinary artists, restaurateurs and industry executives and features the latest culinary trends at numerous educational seminars and demonstrations, lively competition between chefs and students, spectacular meal events and a trade show with the latest and best industry products. www.acfchefs.org/ACF/Events/Convention/ACF/Events/Convention

July 29-31 PMA-Produce Marketing Association is holding its yearly Foodservice Conference & Expo in Monterey Bay, CA. www.pma.com/events/foodservice

August 25-28 is the 6th Annual Los Angeles Food & Wine Festival being held in Downtown L.A. www.LAFW.com

August 28-30 The Western Foodservice & Hospitality Expo returns to the Los Angeles Convention Center organized by the California Restaurant Association. This is the largest Foodservice Expo on the West Coast. www.westernfoodexpo.com

FORKS brings the world to your table: An around-the-world adventure story. A colorful photo book with more than 700 color photographs. A global cookbook with 40 signature recipes.Why would someone sell nearly everything he owns, pull roots, and travel for three years--alone--on a motorcycle? One day Allan Karl woke up to discover that he was unemployed and his marriage had ended in divorce.Allan looked at these forks in the road of his life as an opportunity to both follow a life-long dream and pursue his passions. He hopped on his motorcycle and traveled around the world--alone. After three years and 62,000 miles of riding, through 35 countries on 5 continents, he returned home only to set out on another journey--to share the truths he’d uncovered and the lessons learned during his adventure around the world.Between these pages, Allan shares the discoveries, cultures, and connections he made on this global adventure. Through stories, color photos, and the flavors of real local food, FORKS brings his adventure to life and the world to your table: the kindness of strangers, the beauty of humanity, the colors of culture, and the powerful gift of human connection.Every photograph, story, and recipe in this book presents readers with an opportunity to witness new cultures, taste exotic flavors, or journey into dangerous and unknown territories. Every experience is an opportunity to connect with others.

The second edition of FORKS is widely available at Amazon, Barnes & Noble and Indie Bookstores everywhere. Autographed and personalized signed copies are available

on the FORKS website www.forksthebook.com.

Allan Karl’s best-selling book FORKS: A Quest for Culture, Cuisine, and Connection has been a #1 best-seller in three Amazon categories.

C H AR D ON NAY

Everything’s better with

Butter Chardonnay by JaM Cellars is one

of three, easy-to-love California wines

including JaM Cabernet and Toast Sparkling.

“We made these wines in the style that we and our

friends love to enjoy. We hope you do too!”

John and Michele, Napa Vintners –

the “J” and “M” in JaM.

1460 First Street, Napa, CA 94559 | 707.265.7577

Sip, smile and share! @JaMCellars #JaMCellars

Get The Scoop! to stay in the know at JaMCellars.com

8.5 w x 11 h inches; CMYK

July 2016 - The Las Vegas Food & Beverage Professional

Documents

Transcript of July 2016 - The Las Vegas Food & Beverage Professional