The Las Vegas Food & Beverage Professional February 2011

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GUNG HEI FAT CHOY! HAPPY CHINESE NEW YEAR!

Chinese New Year is celebrated throughout

the Las Vegas Valley Casinos & Restaurants.

FREE TRADESHOW FLOOR PASSRestaurant, Hospitality, Catering and Event Professionals

Tuesday, March 1 • Noon – 6:00pm | Wednesday, March 2 • 9:00am - 2:00pm

Las Vegas Convention Center, Central Halls

• 800+ Booths - 100 Different Product Categories.

• ACF Las Vegas Culinary Challenge.

• See What’s New and the latest trends for catering menus, table-top, linens, serving equipment, software, vehicles, entertainment,furniture, lighting, event design and so much more.

• FREE Show Resource Guide and two award-winning magazines,Catersource and Event Solutions.

• Get thousands of Fresh Ideas at the Xperience Stages, Tabletop Contest and Buffet Building LIVE event.

• Exclusive Offers and Show Specials, discounts, drawings and give-aways.

• Hundreds of new Products and Launches!

• SAMPLES! Specialty foods, appetizers, desserts, wine and more.

Visit our website to register for your free Tradeshow floor pass and for the complete Conference schedule and package options!

Register at www.catersource.com or call 877.932.3632

Nevada Restaurant Associationcombines tradeshow forces with Catersource

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February 2011 I Las Vegas Food & Beverage Magazine 3www.lvfnb.com

February 2011

CONTENTSM A G A Z I N E

1

1

1

M A G A Z I N E

IN EVERY ISSUE 4 Hot off the Grill 6 Human Resources Insights

10 Food for Thought 12 Brett’s Vegas View 22 What’s Brewing? 24 Your Personal Chef

9

8

Cover FEATURESCover Chinese New Year is the theme for the February

cover shot and the Year of the Rabbit. In-house award winning photographer George Fryer visits Bellagio’s atrium to get the shot during this highly celebrated season on the Las Vegas Strip. Cover photo by George Fryer.

16 Centerfold Is dedicated to the upcoming

Universal Whisky Experience taking place for the first time here in Las Vegas in March at the Encore Resort. High-End whiskey lovers will enjoy this event, which includes many informative tastings by the master distillers.

30 Check out the Las Vegas Food & Beverage Directory 2011 to be completed with Chefs and Restaurants Profiles as well as a complete directory listing of the various suppliers to the food service industry here in Las Vegas

BackCover Nightclub & Bar Show returns this year to the Las

Vegas Convention Center with more events and happenings than ever. Don’t miss the biggest industry event serving the nightclub and bar business nationwide in all its glory!

4 Las Vegas Food & Beverage Magazine I February 2011 www.lvfnb.com

ContributorJackie Brett

ContributorLes Kincaid

ContributorJuanita Fryer

ContributorShelley Stepanek

ContributorChef Brian

ContributorLinda Bernstein

Contributor Beth Ellyn Rosenthal

ContributorJan-le Low

Bob BarnesAssociate [email protected]

George [email protected]

Juanita AielloCreative [email protected]

February 2011

Mike FryerEditor-in-CheifThank you for joining us in this issue of LVFNB.For any questions, comments or advertising inquiries please email [email protected]

HOT OFF THE GRILL!M A G A Z I N E

ContributorTony Tsai

Contributor Linda Duke

ContributorMichael Oshman

ContributorChef Jet

ContributorChef Allan Asch

ContributorLara Baldwin

Contributing Photographer

Matt Carter

Contributing Photographer

Alyssa Mayhew

Food & Beverage Magazine of Las Vegas

1200 S TORREY PINES SUITE 172

www.lvfnb.com

GUNG HEI FAT CHOY! February 3rd marks the Chinese Lunar New Year and Las Vegas has more than most to offer in Chinese cuisine, including most all regions of China representing their unique cooking styles and regional foods. So get out and try some of the more exciting choices you have here in Las Vegas!

PIZZA EXPO will be returning to Las Vegas

in March, and for those of us who love pizza,

this is a not to miss show for industry-

only professionals. It’s Everything Pizza!

THE CATERSOURCE SHOW returns to Las

Vegas bigger and better this year and will be

presenting the ACF Chefs Culinary Challenge

as well as co-hosting the Nevada Restaurant Association’s Internal

Restaurant Show. This multi-event brings in the

best chefs from around the country, including

Chef Rick Moonen of the famed Seafood

Restaurant RM Seafood.


HRQuestion ofthe Month

Linda has provided sound human resources advice

and guidance to Fortune 500 companies for

over 25 years. She has helped these companies

review processes and implement solutions that are designed to

reduce liabilities and increase their profits.

She also assists with the development of human

capital through focused employee relations

and training programs designed for all levels

of employees.

Author of “It All Comes Down to W.E.”

(The Power of Work Ethic) Go to

ItAllComesDowntoWE.com. Reserve your copy at shop.

ljbconsulting.net

Phone: 702-326-4040

Email:[email protected]

Next month’s topic: The Value of Education Does your company support education? Do they offer tuition reimbursement?(Send responses to [email protected]) Explain. (Your response may be printed in next month’s column.)

BY LindaWestcott-Bernstein

HUMAN RESOURES INSIGHTS

Romance at WorkI’ve handled more than a few problems that have arisen when individuals date others that they work with. It is usually not the actual dating that is the problem. Unfortunately, most problems arise during the break up.

How people become romantically involved at work is not that surprising. After all, with so much of our time spent working, and with the increase in women in the workforce, what else is going to happen? Those who work together often live within a reasonable distance and see each other on a daily basis. This interaction begins the process of breaking down barriers and is perceived as less awkward than traditional dating. At work your potential get to know someone is greater, especially without the fear of rejection that may come with blind dating. In addition, the office provides a select pool of people with whom you share a common interest.

So, how do we reduce the risks of “Romance at Work”? Some tips on making D.A.T.I.N.G. less risky:

1. Don’t date someone who reports to you. REASON: There is a connotation that these relationships are not always/fully concentual. When/if there is a break-up, sexual harassment often ensues.

2. Acknowledge the consequences of your actions. REASON: You may be fired! Some companies forbid dating/office romances and one or both parties may be asked to resign/leave the organization.

3. Take steps to minimize your liability/exposure. REASON: As stated repeatedly herein, sexual harassment may ensue. Develop, post and adhere to a Policy of “NO Dating Others Where You Work.”

4. Investigate allegations quickly and take action. REASON: Companies that ignore potentially damaging situations or fail to enforce policy, face many serious problems including expensive legal costs.

5. Never allow your “partner” to have special privileges at work. REASON: The perception is favoritism, and nothing is more damaging to morale at work than unfair or unequal treatment.

6. Grasp the impact on productivity. REASON: While initially all may be rosy, in the long run the impact on others because of the perception of unequal treatment will be damaging to productivity.

Companies that allow or turn a blind eye to dating in their workplace, face concerns with potential sexual harassment claims, retaliation and workplace disharmony when/if the relationships end. These issues may result in overall lowered employee morale and the productivity for both the dating couple as well as their coworkers.

In conclusion, while I recognize that dating does have an impact on issues such as workplace morale and productivity, in general, I’d have to say that I am a staunch advocate of keeping out of employees’ personal lives. It is a thin line that we must walk to ensure personal privacy, maintain productivity and to achieve the profitability we all desire.

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

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

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CALL YOUR LOCAL SALES REP TODAY!

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LAS VEGAS CHEF AND SOMMELIER

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

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

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

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

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

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ACF Chefs Las Vegas 11th Annual Las Vegas Culinary Challenge

Catersource Show Las Vegas Convention Center

The 11th annual Las Vegas Culinary Challenge will now be held at the Catersource Conference & Tradeshow. The event is sanctioned by the American Culinary Federation (ACF) and its Las Vegas branch, ACF Chefs Las Vegas. This two day professional competition will take place Tuesday, March 1st and Wednesday, March 2nd. The competition will give both rising and established culinary stars an opportunity to compete in a variety of cooking, cake decorating and carving competitions to win ACF medals and points towards certification. The judges will include the elite membership of ACF Certified Master Chefs. Only 61 chefs in the United States have earned this distinction and six of them will be on site to judge and critique the entries. There will be over 50 chefs competing in a head to head competition preparing 4 plates of food for each category. Three plates are prepared for the judges to sample and one plate for display.

Chef Dale “Shag” Shigenaga serves as Kitchen Manager and event coordinator. He has held this position since the inception of the event. Southwest Gas Corporation has also sponsored and assisted in developing the Challenge for the past 11 years. Las Vegas Culinary Challenge committee members include Protocol Manager, Lorri Davidson, Southwest Gas; Score Keeper, Chef John Geislinger, College of Southern Nevada; Traditional Salon Coordinator, Chef Giovanni Del Rosario, L A Harbor College; Chef Steve Santor, Le Cordon Bleu; and Emcee Chef Claude Lambertz.

Photos by Mike Fryer

Chef’s for Kids and Las Vegas Track Club’s5K Run/1 Mile Fun Walk 2011


FOOD FOR THOUGHT

BY Les Kincaid

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

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

www.twitter.com/leskincaid

10 Wine & Food Pairing TipsWhen enjoying cheeses either before or after dinner, consider a California sparkling wine alongside. The effervescence will stimulate the palate in such a way that both the cheeses and the wine will soar. For a festive and tasty flourish, serve fresh California pomegranates with the cheese and add a few arils, as pomegranate seeds are called, to each glass.

Enjoy smoked fish—oysters, salmon, lox, trout, sturgeon and sablefish, for example—with Champagne or Sparkling wine.

SAUVIGNON BLANC loves green vegetables of any kind, from artichokes and green beans to tender lettuces and zucchini. It is also an excellent match with goat cheeses and fresh mozzarella.

CHARDONNAY and VIOGNIER blossom with corn and carrots. Serve with corn on the cob, corn chowder, creamy polenta topped with California Telemek cheese and corn salsa, corn or carrot risotto, oven-roasted carrots and carrot fritters.

PINOT NOIR, among the world’s most versatile wines, pairs well with a classic BLT as with wild Pacific King Salmon on a bed of roasted winter squash. Delicious with turkey, California Pinot Noir is an ideal Thanksgiving wine, as well.

MERLOT is delightful with blueberries. Combine blueberries with wild rice, fresh or smoked turkey and a simple balsamic vinaigrette for a main course salad to enjoy with Merlot. To enhance the match, add a little Merlot to the dressing.

Defy the conventional wisdom that pairs fish with white wine and meat with red. A robust Chardonnay is wonderful with rare steak and prime rib and Cabernet Sauvignon Blanc is perfect with halibut topped with a dollop of black olive butter or tapenade.

Seabourn Legend Italian Idyll Cruise

Join Chef Les Kincaid September 30 thru October 7 and travel from Rome to Sorrento, Taormina, Valletta Malta, Trapani, Lipari Island, Gaeta and back to Rome. This is a trip of a lifetime. This is a very Italian focused food and wine cruise and Chef Kincaid’s guests will receive a unique opportunity to explore and under-stand the richness of Italian cuisine. This cruise will showcase a private welcoming cocktail party, food and wine seminars and a special Chef’s Signature Dinner created by Chef Les Kincaid. More importantly for the food and wine lover, Seabourn received the highest scores of any cruise line for their cuisine. Chef Kincaid will invite you to dine with him at his table during the cruise.Seabourn has been designated the “World’s best small ship cruise line” in BOTH the Conde Nast Traveler and the Travel & Leisure reader’s poll. From the thoughtfully appointed all-suite accommodations, to the complimentary wines and open bars throughout the ship, you’ll experience a lifestyle that is highly personal and utterly carefree.

• Intimate ships with just 104 suites. Each suite offers you all the modern conveniences combined with the Old World charm of ocean travel

• Unique itineraries to must-see cities and hidden gems where larger ships cannot go• Intuitive, gracious service provided by a staff passionate about pleasing our guests• Spacious, all-suite accommodations with sweeping ocean views — many with verandas• Fine wines poured at lunch and dinner, and open bars throughout the ship• All dining venues are complimentary — dine where, when and with whom you wish• Gourmet dining experiences that rival the finest restaurants anywhere• Complimentary welcome champagne and in-suite bar stocked with your preferences• Tipping is neither required nor expected — service simply to delight you

Early bird deposits include a FREE car and driver in Sicily or on the Amalfi coast. ($500 value)


Katherine Donaho-Wessman currently holds

the position Patisserie and Baking Dept. Chair/Pastry Chef Instructor at Le Cordon Bleu College

of Culinary Arts Las Vegas and is responsible for

student instruction and curriculum development for

the Patisserie and Baking program. Le Cordon Bleu

Las Vegas is an affiliate of Le Cordon Bleu Schools

North America, one of the largest providers of quality

culinary arts education, and offers an intensive 15 month hands-on culinary arts training program that

combines classical and fundamental techniques

with contemporary methods culminating in an Associate

of Occupational Science (A.O.S) degree and the

prestigious Le Cordon Bleu Diplôme. The Las Vegas campus boasts a current enrollment of more than

600 students and over 1,000 graduates since its opening in 2003. Le Cordon Bleu College of

Culinary Arts Las Vegas is a member of the Career

Education Corporation (NASDAQ:CECO) network

of universities, colleges and schools.

BY Katherine Donaho-Wessman CEPC

Patisserie and Baking Department Chair

Le Cordon Bleu College of Culinary Arts

andMelvin W. Donaho, PhD.

Professor of Communication, Retired

Insights into Personal/Professional Development

To facilitate sharing meaningful insights and discussion, the following questions are set forth:

1. Being realistic, where do I intend to be in five years?

A. What are my professional goals/objectives?

B. What are my personal goals/dreams?

2. Where do I want to be in ten years?

3. Career-wise what do I want to achieve in twenty years?

4. Have I identified major obstacles which might prevent my achieving my five, ten, or twenty-year goals?

5. Will I need additional education – ranging from short courses and seminars, to an additional area (such as management), the culinary arts professional certification program to achieve CEC/CEPC, or an advanced degree like CMC/CMPC?

6. Am I missing golden opportunities such as membership in my professional organizations, serving on committees or as an officer, participating in competitions, attending educational workshops, experimenting with new recipes or ideas, or writing articles/books?

7. Are there research areas I have been pursuing but not completing or following through on?

8. What about my attitude? What about my “people skills”? Do I show interest and concern for others? Am I pleasant?

9. How about my current position as either a student or a professional? Am I giving my best? Am I doing my best regardless of my attitude toward my teacher or supervisor or the administration or the facilities/environment in which or with whom I work?

10. Am I an optimist or a pessimist? Do I seek to improve or resolve challenges or do I often gripe?

11. Am I planning for my professional future or next career move for professional reasons? or, am I unhappy and just “want to get out of a rut” or “get on with my life”? NOTE: Never simply leave a position – build bridges; don’t destroy them. . . .

12. Do I regularly evaluate my position and responsibilities in order to seek to improve them? Do I realistically evaluate myself?

13. Do I recommend needed changes and make positive suggestions to improve procedures, the work environment, or the products being produced?

14. Do I give subordinates/students adequate opportunity for growth?

A. Do they have well-defined and fair performance standards?

B. Do they really know what is expected of them and have they had adequate training?

C. Do I offer guidance for their personal/professional growth?

D. Have I helped them to evaluate their own strengths and areas for personal growth?

15. When it comes to reviews, criticism, or evaluations: A. As a supervisor, do I try to avoid them or put

them off? Am I weak and simply do not like to do them?

B. As a follower/employee, do I fear criticism/evaluation? (Learn to welcome constructive criticism.)

16. Can I make difficult decisions – such as the need to terminate non productive employees or students with insufficient talent/ability?

17. Am I honest with my peers, my students, my subordinates, as well as with my spouse and family?

18. Regardless of my present status, am I continuing to set professional goals and plans to achieve them? How?

19. What can I do to excel when compared with others who are my peers? Currently, there are four major areas you can pursue:

A. Learn to write well. B. Learn to speak well. C. Learn to be creative (art courses or food

photography). D. Keep up with modern technology, especially

the use of computers and advances within your profession.

20. Am I joining clubs/organizations to promote personal & professional growth? If so, do I reflect l upon myself and my organization?

21. Am I aware of how participation in community activities contribute to my personal and professional growth?

22. Am I aware of how I am perceived in communicating with others?

23. When all is said and done: Do I like myself? Am I pleased with what I have achieved or accomplished?

CAREER PLANNING


ENTERTAINMENT NEWS Rita Rudner has begun her residency at The Venetian and was welcomed in grandiose style with a red carpet arrival. “SINATRA Dance With Me” at Wynn is being extended through April 2 and offering the SINATRA Dine and Dance With Me package with dinner at Sinatra. Garth Brooks new concert dates at the Encore Theater at Wynn are March 25-26, April 8-9, June 3-4, 24-25, and July 22-23. Janet Jackson, who stars in Tyler Perry’s movie, “For Colored Girls” and has her first book “True You” coming out, will bring her “JANET JACKSON Number Ones, Up Close and Personal Tour” to The Colosseum at Caesars Palace on April 22 and 23.

Tim Allen, best known as “Tim the Toolman Taylor” in the ABC series “Home Improvement,” is returning to stand-up comedy with a 10-weekend residency starting Feb. 5 in the Venetian Showroom. The “Aces of Comedy” lineup at the The Mirage includes: Jay Leno – Feb. 18-19 and March 18-19; “Blue Collar Comedy Tour” headliner Ron White – Feb. 11-12; Ray Romano and Kevin James – Feb. 25-26; Ray Romano – March 25-26; and actor/comedian Kevin Hart April 8-9. Bobby Slayton, “The Pit Bull of Comedy,” returned to the Night Owl Showroom at Hooters for a limited engagement, Jan. 27-April 2. Slayton was the showroom’s first headliner and it’s the property’s five-year anniversary. The V Theater at the Miracle Mile Shops at Planet Hollywood started offering two new shows “Aussie Improv Comedy Explosion” and “Piano! Las Vegas” featuring pianist Ryan Ahern.

With a new album “CLAPTON,” Englishsinger/songwriter/guitarist Eric Clapton will stop at the MGM Grand Garden Arena on Saturday, March 5 with special guest Los Lobos.

Angel Porrino, Las Vegas local and co-star on the new TV series, “Holly’s World” on E!, has signed on to take over the role of “Bo Peep” in “Peepshow” at Planet Hollywood during Holly Madison’s vacation dates throughout 2011. The Palms will have the duo of pop idol Joey McIntyre from New Kids on the Block and singer/songwriter Emanuel Kiriakou performing each Saturday at midnight in “One Too Many at Midnight” weekly in The Lounge beginning on Feb. 5. “Tiësto In Concert” debuted at The Joint at Hard Rock and will stay through December 2011 performing mostly on the first Saturday of each month. Tiësto, known as the world’s No. 1 electronic DJ, was nominated for a 2007 Grammy. Green Valley Ranch, named the 2009 Casino of the Year by the Academy of Country Music, has hosts and singer/songwriters Brian McComas and Aaron Benward of Blue County presenting “Nashville Unplugged: The Story Behind the Song” twice a month. Disney’s “The Lion King” and Mandalay Bay are offering a new 2/2 deal that includes two show tickets and a two-night stay for $200 through Feb. 28. .

QUICK CLIPS Authentic Irish pub Rí Rá Las Vegas and the 12th in the United States will open on St. Patrick’s Day inside The Shoppes at Mandalay Place. It will feature salvaged material from Ireland and an 8-foot-

tall, 500-pound carved plaster statue of St. Patrick from 1850, as well as live entertainment nightly. Opening Feb. 11, Dolce Hotels and Resorts’ property Ravella at Lake Las Vegas, located on the site of the former Ritz-Carlton®, has been re-branded. MGM Resorts International has launched M life (www.mlife.com), a loyalty program leveraging the combined power of its Las Vegas, Mississippi and Detroit resorts. The School of Pastry Design has opened with World Champion Pastry Chef Chris Hanmer offering one-on-one or group programs and classes, visit www.theschoolofpastrydesign.com. The Golden Nugget is the first resort in Las Vegas to sell real gold from an ATM and the second location in America to feature the Gold ATM.

At The Forum Shops at Caesars, Casa Fuente is introducing the Casa Fuente Spirits Society, UGG® Australia has opened a concept store, and H&M, Hennes & Mauritz has continued its Las Vegas expansion by opening the largest H&M location.

Brett’sBY


Smoked Bluff- 1.25 oz. Glendronach 12 yr Sherry cask

- .50 oz. Del Maguey Mezcal Chichicapa

- .25 oz. Luxardo Maraschino

- .25 oz. Homemade 5-Spiced syrup (ginger, clove, nutmeg cinnamon, vanilla)

- 2.00 pieces of orange peel

- 3.00 Dashes Angostura orange bitters

Garnish: Flamed orange peel

Glass: Double Old-fashion glass, 3 large ice cubes

Instructions: Take the orange peel and syrup and place in a mixing glass and muddle well. Add the remaining ingredients and stir all contents over ice for 10-15 seconds. Strain the contents into a chilled Double old-fashion glass. Add three

large ice cubes or one ice sphere. Flame an orange peel for garnish.

Accolades:•Bombay Sapphire, Nation’s Most

Inspired Bartender, People’s Choice- 2008

•1st Place, Top Tea World Cocktail Competition- 2009

•3rd Place (National), Shake It Up! Cocktail Competition- 2009

•1st Place, Citadelle gin & Mathilde liqueurs Cocktail Competition (Paris, France)- 2010

•Western Region Finalist, Bacardi Taste of the Tropics Cocktail Competition- 2010

Having worked in the food and beverage industry since the age of 12, Max Solano has not only grown an incomparable and extensive knowledge and appreciation of the food and beverage industry, but has also grown a very strong love and passion for his craft. Having worked many years behind a bar, Max developed an undying passion for the beverage industry and has become one of Las Vegas’ most exciting and creative top mixologists, as well as a student and teacher of the history and development of spirits and cocktails. Max’s passion has become whiskies of the world; he is currently pursuing both a Master certification of Mixology, as well as a Master of Whisky Certification.Today, Max resides in the Mecca of the food and beverage

industry, Las Vegas, NV, as the Mixologist and Beverage Director for two of world-renowned Chef Emeril Lagasse’s restaurants-Delmonico Steakhouse at the Venetian Hotel and Table 10 at the Palazzo Hotel. Max’s approach to creating cocktails is quite versatile with a strong focus on a large array of fresh ingredients, as well as using many unique spirits and mixers from all over the world.Spirits brands that Max consults or has developed cocktails for are Pernod-Ricard (Absolut vodka, Chivas Regal scotch whisky and The Glenlivet scotch whisky), Diageo (Crown Royal), Moët-Hennessy (Grand Marnier), 4 Copas Organic tequila, Orchid Liqueurs, Babco (Agwa Coca Leaf liqueur), Bacardi USA (Bombay Sapphire gin, 42 Below vodka), Palm Bay (Aperol), Don Fernando/ TKO tequilas and JOY Armagnac. Lastly, Max and his creations have been featured in magazines and websites such as: Today in Las Vegas (February 2008), Food Arts Magazine (March 2008), Style Magazine (Summer & Fall 2008), Emerils.com, Cocktailatlas.com, Bombaysapphire.com, 944 Magazine (October 2008), GQ Magazine (December 2008), nightclub.com (March 2009), rocktherepublic.com, LA Weekly (May 2009), Worldteaexpo.com, Imbibe Magazine.com (May/June 2009), Food & Beverage Magazine (July 2009), 944 Magazine (September 2009), www.drinksint.com, Vegas Seven Magazine (February 2010), americancocktails.com, babcoeurope.com, weeklyseven.com and Vegas Seven Magazine (September/November 2010).

Max SolanoPROFESSIONAL MIXOLOGIST


Restaurant Review

Planet Hollywood Restaurants launched in New York in 1991 and quickly became a sensation. Located in Las Vegas in The Forum Shops, attached to Caesars Palace, they are a terrific local venue for everything you could want. Centered around blockbuster movies and classic TV shows, the walls are filled with costumes, spaceships, guitars and anything you can imagine from the past. With room for weddings, themed events and product launches, you can’t go wrong by stopping here for the afternoon. The memorabilia is one of a kind and different of course in every location worldwide. The general manager in Las Vegas, Jeremy Coleman has worked around the world. With his international knowledge of restaurants, and wonderful personality, everyone feels at home here. The menu has a good sized selection, with a dozen appetizers, ten burgers and sandwiches, twenty entrees, ten side dishes, salads, pizzas and of course what else??? Ten desserts! The Parmesan Spinach Dip

with chips is some of the best in town, and the Blackened Shrimp superb. I opted on my 10th time there for the Grilled Salmon and my companion had a great New York Strip. Try the Chicken Crunch, or one of the many unusual pastas. Everything comes with the freshest of vegetables. The salads are huge, and the finishing touch, cheesecake, went right to my heart.

As you dine, large screens throughout entertain everyone with non-stop video, previews of new and upcoming releases, and you can test your Hollywood knowledge.

With very reasonable prices and an absolutely awesome merchandize store, everyone should try Planet Hollywood. You can literately wander for hours checking out everything in the showcases, from Stallone to Schwarzenegger. They have a private room on the 2nd floor for meetings, events and weddings. With other locations in Acapulco, Bali, Cancun and Jakarta, you can go from city to country and feel at home.

BY Shelley Stepanek

Planet Hollywood Restaurant- In The Forum Shops

Make a reservation by calling 702-791-7827 or visiting planethollywoodintl.com.


Universal Whisky Experience is the world’s premier promoter of luxury, super-premium whisky enjoyment experiences and the brainchild of C.E.O. Mahesh Patel.Mahesh is a successful commercial real estate developer in Atlanta, Georgia. For the past two decades, the company has spawned commercial construction, development, and management companies and hotel franchises throughout the Southeastern United States.Mahesh’s great passion in life is whisky, namely “Scotch” whisky. A connoisseur and enthusiast, he frequently attends exclusive whisky events and gatherings both domestically and abroad. He has been a collector of fine and rare whiskies for more than 20 years.Well-connected and respected among industry leaders, distillery managers and owners, and brand ambassadors, Mahesh has leveraged these relationships and is excited to offer the world’s first luxury whisky enjoyment experience, the ‘Nth” 2011 Show’ in Las Vegas, Nevada.

Returning To Vegas Bigger And Better!

Expanded Education Program and Nightly Networking, Plus the Free Welcome Kick-Off Party is Back!

September 28, 2010 — The Night-club & Bar Convention and Trade Show, the most important bever-age and bar and nightclub industry event of the year, comes roaring back to Las Vegas March 7-9, 2011.

“I am thrilled with how 2011 is un-folding,” said Jon Taffer, President, Nightclub & Bar Media Group. “It’s going to be the best rendition yet.”

The 2011 NCB Show floor layout will not only feature aisles of lead-ing and emerging beverage and bar product suppliers, but new pavil-ions showcasing boutique brands, craft brews, coin op and amusement products, and lighting and sound. The show floor’s Main Stage will feature the Shake It Up! competi-tion, one of the largest mixology competitions in America sponsored by Southern Wine & Spirits, and many additional entertainment acts.

Nightlife activities help define the Nightclub & Bar Show ex-perience for attendees and ex-hibitors. This year promises to exceed expectations with par-ties happening every show night at the hottest venues in Vegas.

“Our attendees and exhibitors want to network, have fun, party and experience Vegas, so we added back into the mix our free Monday night Welcome Kick-Off cock-tail party for all badged attend-ees and exhibitors,” added Taffer. “It’ll be a memorable event for all held at Caesars Palace, one of the most exciting venues in Vegas.”

Equally important to a high-energy show floor and memorable night-life lineup is the NCB Show con-ference program. Last year’s atten-dance to the conference program nearly doubled from the previous year. In 2011, the popular pro-grams are back with tons of new sessions filling conference tracks including marketing/promotion, mixology/spirits, beer/wine, opera-tions/management, food, and more.

In 2011, the new Hospitality Sports Marketing Conference which will take place for the first time on March 7-8 alongside the NCB Show. This new conference is devoted to help-ing operators, beverage suppliers, sports leagues, associations and in-dustry partners improve their rev-enue from sports-based activities.

Registration opens in mid-October. Add yourself to one of our mailing lists to keep up to date: exhibitor inquiries and/or attendee inquiries.

Returning To Vegas Bigger And Better!

“Our attendees and exhibitors want to network, have fun, party and

Go to ncbshow.com for more information!



JASN is proud to announce its newest corporate sponsor, nonvega.com.

Nonvega.com offers information to both the local and international Japanese community on all things Las Vegas.

Check out nonvega.com today!”

On February 10, from 6-8 p.m. JASN members and friends will gather at Yagyu Japanese Barbecue, located near Spring Mountain and Arville (4355 W. Spring Mountain Rd.). For those of you who have not experienced the Japanese approach to barbecue (‘yakiniku”), this is event is not to be missed. For experienced hands, Yagyu is simply the best Japanese barbecue in town. Bring lots of business cards, and bring your thirst, as Yagyu serves the coldest beer in town!

Our special guest will be Mr. Ryotaro Ninomiya, Headmaster of the Japanese Saturday School. JASN will present Ninomiya-san a check for $1,000 in proud support of the Japanese School.

See you there!

To RSVP or for more information, call Jeff Winchester at 369-6810 ([email protected]) or call JASN at 818-3781 ([email protected]). Or visit our website, www.jasnlasvegas.org.

SAMURAI LEVEL

DAIMYO LEVEL

EMPEROR LEVEL

SHOGUN LEVEL

Thank You to Our

Sponsors

JASN To Hold Evening Mixer at Yagyu

JASN MISSION STATEMENT

Enhancing understanding of Japan, its people, culture, politics and economics in Nevada.

Advancing awareness of Nevada in Japan and within the Japanese community abroad.

Creating opportunities for meaningful interaction between Nevadans and Japanese.

Educating Nevadans on important issues that impact the U.S. – Japan relationship.

Providing support for expatriate Japanese residing in Nevada.

ANNOUNCEMENT

Become a JASN Member Today! Call us at (702) 818-3781


16 Million Meals to Families, Seniors and

Children in NeedThree Square Exceeds

Distribution Expectations in 2010

Three Square– Southern Nevada’s only food bank– shattered its goal of distributing 20.4 million pounds of food to the more than 100,000 served through its Agency Partners monthly and distributed a staggering 22.2 million pounds of food and grocery product – the equivalent of nearly 16 million meals –by year’s end. Through community partnerships and collaboration with businesses and corporations, the Clark County School District, various higher education institutions, governmental entities, the media, generous donors and hard working volunteers, Three Square Food Bank was able to meet and surpass its strategic goals for 2010. Through the more than 570 Program Partners working hard in the fight against hunger each day, Three Square was able to distribute 1.8 million more pounds of food and grocery product into the community than expected in 2010.“We are thrilled to have surpassed our distribution goal this year,” said John Livingston Three Square Food Bank Chief Operating Officer. “Although we’ve made great strides in the first three years of operation, we know that the need in our community is much greater. We will continue to work tirelessly to make our vision– that no one in our community should go hungry– a reality.”Three Square through its Program Partners distributes food to nearly 100,000 individuals monthly in variety of ways including: food pantry distribution sites, soup kitchens, the Food Rescue Program and the Farms for Families Program. Three Square also provides several key Childhood Nutrition Programs including the Summer Food Service Program, the “BackPack for Kids” weekend meal program and the Kids Cafe® Program of Feeding America– The Nation’s Food Bank Network– providing supper meals. For every one dollar

donated Three Square can provide up to three meals with 91 cents of each dollar going directly towards these programs and others–such as SNAP Outreach (formerly known as food stamps) – that help put food into the hands of the people who need it. For more information and to donate today visit threesquare.org.

About Three SquareThree Square was established to end hunger in the valley by providing wholesome, nutritious food to non-profit organizations that serve a wide range of Southern Nevadans in need. A national model project inspired by Eric Hilton with a grant provided by the Conrad N. Hilton Foundation, Three Square is a community collaborative partnership with the gaming industry, businesses, non-profit agencies, food distributors, UNLV, the CCSD, governmental entities, the media and hundreds of volunteers to efficiently and effectively serve hope to those in our community struggling with hunger. Three Square currently provides more than 22 million pounds of food and grocery product – the equivalent of nearly 16 million meals – per year to more than 570 Program Partners including non-profit and faith-based organizations, schools and feeding sites throughout Southern Nevada. Three Square is a member of the Feeding America network of food banks. For additional information visit www.threesquare.org.


entano Italian Grill and Seafood hosted its third beer dinner on January 28, a five-course feast matching each course with a brew from Sierra Nevada

Brewing Company. On hand to talk about the beer was Sierra Nevada Rep. Kellan Bartosch, who educated us about the history of the brewery and the green aspects of the company, which was recently named the EPA Business of the Year. The brewery has one of the largest privately owned solar arrays and fuel cell generators in the US, its delivery trucks are powered by bio-diesel produced at the brewery, and a recycling program is operating in full force. First up was a Beer Cheese Spread (blue cheese, white cheddar and cream cheese) and freshly-baked soft pretzels matched with Sierra Nevada Pale Ale, the flagship beer of the brewery, and also the beer that most homebrewers attempt to duplicate as the ultimate hoppy beer. Sierra Nevada Kellerweis, a Bavarian-style hefe with hints of banana and clove, was paired with a Lobster Roll that had a bit of spicy character due to the incorporation of wasabi. Glissade Golden Bock, a seasonal lager using European hops that is slightly malty sweet, was poured alongside Adobo-style Boneless Buffalo Wings, which were a wonderful combination of spicy and sweet. A bonus beer of the 9.6% Big Foot barley wine joined Hoptimum, a 99 IBU hop monster that was engineered by the amateur participants of the 2010 Sierra Nevada Beer Camp. Since the human palate can’t taste more than 100 IBU’s I suppose

they didn’t want to overdo it. As this beer was produced in very limited quantities, we considered ourselves very lucky to experience it. Both of these exquisite brews were joined by an English Muffin Pizza, one topped with mozzarella and one with marinara sauce and pepperoni. The finale was a hearty Beef Slider with aged Vermont cheddar cheese backed up with the equally hearty Sierra

Nevada Porter. As always, the dinner was capped off with a raffle of prizes and a parting gift of a Sierra Nevada logo-ed glass was provided to all guests.

Beer fest season is starting up again in Nevada. First up is the Brews Best Spring Beer Fest on March 12 from 1 to 6 p.m. at the Montelago Village at Lake Las Vegas. This is an optimal time for great weather in Southern Nevada and an opportunity to sample brews from more than 20 local and regional breweries. Cost is $25 in advance or $30 at the gate. Go to <montelagovillage.com> for info. on special room rates & packages. Montelago Village is 17 miles east of the Vegas Strip, and just a few miles from the entrance to Lake Mead National Recreational Area.

Dave Pascual, Brewmaster at Chicago Brewing Co., is serving up cookies and beer, all in one glass. His popular Oatmeal Raisin Cookie Beer is back, with this year’s version being brewed with a collection of 8 specialty grains and several added ingredients, including oats, wheat, biscuit, cinnamon, honey, vanilla and 150 lbs of raisins. To further emulate the cookie experience the beer is poured on nitrogen, which adds a nice creamy texture. The beer sits around 5.9% abv, making it possible to dip into the cookie jar at least a couple of times.

Joseph James Brewing Company is proud to announce its newest addition to the brew crew, Head Brewer Eric Larsen. Eric previously worked at Kelly’s Brew Pub in Key West for 8 years and spent a year in Las Vegas attending culinary school to fuel his passion for infusion of flavors and bringing together food and beer pairings. One of Eric’s favorite beer styles is Belgian-Style Dubbel, so we can expect to see this style coming to Joseph James Brewing in the future. In late January the brewery released its newest barrel-aged beer, Desert Dawn Oaked Aged Barley Wine. This 10.5% brew is an English-style barley wine made with Chocolate Rye Malt for the base, and aged in an oak ca sk for 6 months to give it a dry woody finish. The beer has hints of Pediococcus which occur naturally in the wood, giving this beer a nice sour finish. As always, great beer happens in Vegas!

WHAT’S BREWING

VBob Barnes is a

native Las Vegan and associate editor of

Fork and Pour-Food & Beverage Magazine

of Las Vegas. He welcomes your

inquiries.

Email:[email protected]

BY Bob Barnes


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

Chef Paul Prudhomme

stands for quality and

he proudly offers his

line of all-natural, Magic

Seasoning Blends (17),

Magic Sauce & Marinades

(4), Magic Chiles (7)

and Smoked Meats

(Andouille & Tasso)!

Order Direct 800-457-2857 or request

products from your local distributor. Save $5

when you order or send for mail-in certificate

and save on your first order!

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

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

www.chefpaul.com

CALL YOUR LOCAL SALES REP TODAY!

(702) 400-1378

LAS VEGAS CHEF AND SOMMELIER

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

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

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

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

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

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

& attending or any questions… [email protected].

UPCOMING PRESENTORS INCLUDE

JOY ARMAGNAC ARNOUX

GREMILLET

Signature Chefof Las Vegas

SYSCO Foodshow


BY Chef Brian

Quality food is one of my biggest passions. I love many different styles of international cuisine. I have written in the past that I do not eat meat every day, but only a few times a week. This article is dedicated to the pursuit of healthier diets and eating less meat.Many of my readers know I am a personal chef with many well-known clients; yet, most do not realize I am also the President of Excalibur Sales Inc., a food & beverage brokerage firm. At Excalibur Sales Inc. we strive for greatness in all our products. Most of our food products are recipes I have designed and perfected. I am really proud of our Kosher-Vegan-Gluten-free sliders. A slider is a small burger-type patty (like a mini-hamburger). Our Kosher-Vegan sliders are loaded with flavor, nutrients, vitamins and minerals. These Kosher-Vegan sliders are branded under our label of GOURMET FUSION SEAFOOD INC. We can brand them as seafood because they have good amounts of sea-vegetables like Dulse and Wakame seaweeds, both of which are very healthy for the human body and taste great. Depending on which slider you choose, you will love the different flavor profiles each has to offer. I can not give away corporate secrets or recipes yet, but I can explain the ingredients and nutrient values. The following are the first three we launched and my top favorites. Depending on how creative you are, you can use them on breakfast, lunch, dinner or happy-hour menus...

1. QUINOA MUSHROOM BIRYANI - Quinoa, White Rice Bread Crumbs, White Onions, Scallions, Carrots, Red Bell Peppers, Shiitaki Mushrooms, Crimini Mushrooms, Dulse Seaweed, Biryani Curry Paste, Olive Oil, Kosher Salt, and Black Pepper and Vegannaise (Vegan Style Mayonnaise).

2. BROWN RICE & ROASTED ONIONS - Jasmine Brown Rice, Jasmine White Rice, Roasted Sweet Onions, Celery, Roasted Fennel, Roasted Garlic, Basil, Smoked Dulse Seaweed, White Rice, Bread Crumbs, Olive Oil, Kosher Salt and Black Pepper and Vegannaise (Vegan Style Mayonnaise).

3. CAJUN POTATO & LEEK - Potatoes, Leeks, Carrots, Celery, Green Bell Peppers, Wakame Seaweed, White Rice Bread Crumbs, Celery Seed, Dried Oregano, Kosher Salt, Black Pepper, Cayenne Pepper, Chile Powder, Garlic Powder, Ground Flax Seed, Ground Pearl Millet (high in amino acids and protein) and Vegannaise (Vegan Style Mayonnaise).

The amounts of research & development I did to perfect these recipes took weeks... I found the most informational website called www.seaveg.com. They are, in my opinion, the source for knowledge and nutritional analysis of sea vegetables. Sea Veg has a down-loadable 55-page PDF document that has proven very valuable to me and the work done to complete these recipe’s R&D. The link to this PDF is: http://www.seaveg.com/shop/mcsv_pro_guide.pdf.I am going to add a quote from their website which sums-up the term Sea Vegetables: “The culinary use of sea vegetables is somewhere between an herb and a side-dish. The mantra is “small amounts of sea vegetables added to your favorite dishes.” Sea vegetables have their primary values in their nutritive qualities, rather than as a taste item, and because they are extremely nutrient dense (nutrient per calorie) only small amounts are required per serving.”After these sliders are sautéed in olive oil, there are many ways to present them, which increase their value as a meal. I love to eat them with fresh greens, tomatoes, and a flavorful aioli (made with Vegannaise, Biriyani Curry Paste, Roasted Garlic, Balsamic Vinegar, and Caramelized Shallot (this is the photo shown). I have used them as a main course and as a traditional slider sandwich. Use Vegan Bread, which can be found in most health-food markets (cut bread to fit the size of the patty). Add any variety of Vegan Aioli like: Coconut & Green Curry, Ginger Sesame, Lemon-Caper-Tarragon or Biryani Curry. Add your favorite sandwich toppings and enjoy...Please, if you have any questions or interest in Excalibur Sales Inc. products, feel free to write me an Email or call me...

Your Personal Chef

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

recipes please write me at [email protected].

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

Chef Rubber - Lotus Flower v1a - FENI - Outlined.ai 1 1/19/2011 3:21:56 PM


TASTE OF LAUGHLINJan. 28 - 30, 7pmRiverwalk between Colorado Belle and EdgewaterFri, 3-8 pm; Sat & Sun, noon-8 pmCost: Free admission; food & beverages sold separatelyCOIN. CURRENCY. JEWELRY & STAMP EXPOFeb.18 - 20Colorado Belle - Mardi Gras Room10:00 am to 6:00 pmCost: $3 adults; $2 seniors; children under 14 free

MARDI GRAS RIVERWALK FESTIVAL Feb. 18 - 19Riverwalk between Colorado Belle and EdgewaterFestival features great southern cuisine and free live entertainment.Fri, 3-8 pm; Sat, 1-8 pmCost: Free

UPCOMING EVENTS

LAUGHLIN

HARRAH’S LAUGHLIN HOTEL & CASINO2900 South Casino Drive

Laughlin, NV 89029

Phone : 1-800-223-7277

www.harrahslaughlin.com

Harrah’s Laughlin features more than 1,500 rooms

in three towers, five restaurants, four specialty bars,

a lounge, two pools, gift shop, boutique, convenience

store, arcade, health club and day spa. Sun worshipers

flock to the resort’s sandy, ocean-style beach fronting

the Colorado River. The expansive casino houses more

than 1,200 slot machines, 37 table games, a race-and-

sports book, keno, poker room and World of Poker gift

shop. In addition, the resort offers players high-end

slots. The showroom books exciting entertainment

year-round, and the 3,000-seat Rio Vista Amphitheater

is the spring and fall stage for top-name performers.

GOLDEN PIONEER HOTEL & GAMBLING HALL2200 S. Casino Dr.

Laughlin, NV 89029

1-800-634-3469

www.pioneerlaughlin.com

The Pioneer Hotel & Gambling Hall is a unique boutique property, themed as one of the last Old West-style gambling halls and saloons with rich dark woods, ornate wall coverings, sparkling chandeliers and antique one-armed bandits. The Pioneer features more than 400 restful rooms including 80 overlooking the Colorado River, 30 of which are elegant suites – some of the largest in the area. The property prides itself on providing superior customer service, excellent food at modest prices and outstanding gaming choices. The Pioneer offers three main restaurants for its visitors’ dining pleasure: Boarding Room; Fast Draw for snacks on-the-go; and the elegant Granny’s Gourmet, which has received numerous accolades for its Sunday champagne brunch.

SMALL CITY IS BIG ON ENTERTAINMENTLaughlin Wows Visitors with World-Class Events, Headlining Performers

and a Wide Range of Recreational Activities

Located just 90 miles south of Las Vegas, Laughlin, Nev. is a unique resort destination with a relaxed and friendly atmosphere that welcomes 3 million visitors annually. This city by the river has grown to include nine casino resorts with affordable first-rate accommoda-tions and a multitude of recreational activities. Laughlin has also become a leading special events destination in the Southwest, offering the adventurous spectator everything from world-class rodeo action to daring, off-road racing.ENTERTAINMENTFrom headliners like Willie Nelson, Jon Secada, The Beach Boys, Crosby Stills & Nash, ZZ Top, and Bill Cosby, to stage shows like “Country Music USA” (featuring Garth Brooks and Reba McEntire impersonators) − and everything imaginable in between − Laughlin’s marquees boast music, comedy, production shows, theater, revues and more, all at affordable prices.Recreation and SightseeingIn Laughlin, located on the banks of the mighty Colorado River, sunny skies prevail 300-plus days a year with an average temperature of 75.4 degrees − ideal weather to take advantage of the city’s multitude of outdoor activities.

February 2011 I Las Vegas Food & Beverage Magazine 27

The School of Pastry Design is the creation of celebrity chef and TV culinary artist Chris Hanmer, the youngest world pastry team champion ever, and one of the few such champions to come from the United States. The highly-creative, outgoing Hanmer is a former pastry chef for multiple AAA Five Diamond hotels, and he is a frequent face on the TV Food Network. While a world champion in every sense of the word, Chef Hanmer is also a friendly, down-to-earth, chef-next-door role model, a master of every major pastry art, and the antithesis of the stereotypical French pastry chef. His spectacular sugar sculptures and chocolate showpieces have graced the pages of major global food magazines, and he is now bringing his dynamic cooking techniques to a fantasy studio kitchen in Las Vegas where students can spend time learning or mastering the art of pastry design and have a great time doing so.The School of Pastry Design(702)[email protected]

Biography of Pastry Chef Chris HanmerChris Hanmer has made a steady progression from peeling potatoes at a country club at the age of 15 to claiming the gold medal as the youngest-ever American chef for a World Pastry Team Championship. His accolades include world class recognition and experience, and in 2006 he was honored to become the executive pastry chef for the Ritz-Carlton Lake Las Vegas property.

Now Chef Chris is bringing his experience and dynamic cooking techniques to a beautiful studio kitchen in Las Vegas where students – professionals and non-professional alike – can spend time one-on-one or in small groups mastering the art of pastry design.

Taste vs. FlavorIn 2004, I had the honor for winning the gold medal with Team USA at the Word Pastry Team Championship. Many people know that, but often I find that they don’t know that I also won the prestigious award for Best Flavor. Although the competition team has 3 members, the program is broken down into three segments: one chef will do the sugar showpiece, one chef will do the chocolate showpiece, and one chef will do the flavor category as I did. At the end of the 13 hour competition team USA had the gold medal! But we also received the award for best flavor by the international jury. For me this was the culmination of all my hard work and something that I am still proud of to this very day.

When I started The School of Pastry Design, I wanted pastry chefs to have a place to learn all aspects of pastry; to have a free environment to let them be creative in new ways. The school is a forum, and as such is not ever going to have guest instructors. The goal is, not to see the same pastry chefs on a west coast tour of the US, but to work together to meet your needs, whatever they might be! I do not work in a style, I work in feelings. By working with feelings my style changes with my mood. In my style, an éclair does not always have to be “4 inches long and filled” … it must look and taste amazing.

Which brings me back to the importance of flavor. My feeling as a pastry chef is that flavor is the most important thing. Now, because we are pastry chefs, it is our job to make it look beautiful as well as have great flavor. But at the school there is no greater joy then working with my clients on flavor.

Good flavor is universal. Good taste, however, is not. Let me give an example … if I have spent my life in France and can make the best and most flavorful pasty, but if that pastry is not to the taste of the guests that visit my establishment, then the flavor will not matter. It is critical to know your clients and make your pastry fit their taste. You may love 2 foot tall tuile and olive oil foam; the flavor may even be amazing. But if it does not fit your guests’ tastes they will not order it.

That is why I don’t feel that I have a style. If your guests know and love French style pastry, then I can work with you on the flavor and appearance that meets that taste. But I can also work with guests’ tastes that are less complicated. Maybe what your guests will love is wonderful cupcakes! That is what custom pastry consulting is all about.

You may have heard that money can’t buy taste, and that might be true. But at The School of Pastry Design, we can help you get flavor.

Until next time, see what your flavor is,

Chef Chris

www.lvfnb.com


CAGE-FREE: The majority of hens in the United States lay their eggs in battery cages, small cages where each hen is given roughly 67 square inches of space—less than a piece of standard 8 ½ x 11 sized paper. Cage-free farms consist of a large, open space where hens roam freely, laying eggs in nests, spreading their wings, and performing other natural behaviors they are unable to do when raised in battery cages. Although cage-free farms present a better alternative to battery cages, they are not without issue. Males are still usually sacrificed after their birth, and beaks are still cut to prevent fighting.FREE-RANGE: Contrary to what some believe, the United States Department of Agriculture has no free-range regulations for non-poultry products: Free-range refers only to poultry products that are given access to the outdoors, even if the outdoor space consists of a gravel or paved area. In the U.K., free-range is more heavily regulated, and it may be applied to other forms of animal. NON-GM:Genetically modified foods (GM foods) are foods derived from organisms that have had specific changes introduced into their DNA via genetic engineering. Generally GM foods are plant-derived, the most common products being commodities like soybeans, corn and canola. The seeds for these vegetables are injected with foreign forms of DNA, oftentimes from animal or insect life. For example, scorpion alleles have often been injected into tomatoes to increase their growth rate. There is considerable controversy over GM foods. Currently in the United States, GM foods are not labeled on packaging or nutritional content. GRASS FED:Animals in the United States farming industry are generally raised in CAFOs (Confined Animal Feeding Operations). They are sent to feedlots for food, where they are fed supplements and other materials not native to their diets that are designed to fatten the animal so that it will be more “productive.” According to the United States Department of Agriculture’s (USDA) standards for grass-fed marketing claims, any livestock bearing the label “grass-fed” must have 100% of its diet over the course of its life (excluding milk when weaning) consist of the following:• Grass• Forbs (legumes)• Cereal grain crops in the vegetative (pre-grain) stateAnimals may not be fed grain or grain byproducts, and must have continuous access to pasture during the growing season.Free-range, cage-free, and grass fed animal products can earn a restaurant 5 points each on the GRA’s ratings scale.CERTIFIED ORGANIC:According to the USDA, Certified Organic agriculture refers to a production management system that “promotes and enhances biodiversity, biological cycles, and soil biological activity.” Foods labeled “Organic” under the Organic Foods Production Act have been produced with practices that emphasize the use of renewable resources, the conservation of soil and water and the elimination of pesticides. Organic meats, poultry, eggs and dairy products refer to products produced from animals that are given no antibiotics or growth hormones. All Certified Organic products must first be approved via a government inspection.Restaurants sourcing a percentage of their monthly food purchases from Certified Organic sources can earn up to 40 points on the GRA’s ratings scale.

VEGETARIAN AND VEGAN:Vegetarian is a blanket term used to describe a person who does not consume poultry, meat or seafood. There are numerous categories of vegetarians. Vegans do not consume any animal products. In some instances this means refraining from all meats, poultry, seafood, dairy products, etc. In other instances, some vegans will abstain from other animal byproducts like honey. If at least 30% of a restaurant’s entrees are vegetarian, a restaurant earns 5 points on the GRA’s ratings scale. A completely vegan menu earns a restaurant a whopping 45 points.LOCAL FOOD:Locally sourced food is defined as food sourced from under 100 miles of where it will be prepared and/or consumed. However, this designation does not apply to processed foods.Sourcing 100% of a restaurant’s food from local sources will earn them 40 points on the GRA’s ratings scale.BUYING SMARTWith all of the issues surrounding food production, it can be easy to get discouraged about finding sustainable foods at an affordable price.Sustainable Food is one of the seven categories in which a restaurant must earn a minimum of 10 points towards Certification with the GRA. Here’s how one Certified Green Restaurant® incorporated sustainable foods into their menu.Boxcar Cantina, Greenwich, CTCertified Green Restaurant® Total points for Sustainable Food: 43.75Situated in scenic Greenwich, the Boxcar Cantina draws inspiration from the border cuisine of New Mexico. However, a far-away inspiration hasn’t stopped the restaurant from sourcing locally: 18% of the restaurant’s monthly purchases are sourced from less than 100 miles away, and 23% of their monthly purchases are from Certified Organic farms. Sourcing their food locally earns the Boxcar Cantina 7.20 points in Sustainable Food, while purchasing Certified Organic foods earns them 9.20 points.The restaurant also embraces the concept of “eating low” on the food chain: 43% of monthly purchases are vegan, earning them 19.35 points on the GRA’s ratings scale, and while the Boxcar Cantina features a large array of vegan and vegetarian options, they also earn points for their meats. Each month, their purchases encompass the following:• Grass-fed and vegetarian fed beef; 11% of total monthly purchases, .55

points• Hormone and antibiotic-free meats; 21% of total monthly purchases, 1.05

points• Cage-free and free-range poultry; 20% of total monthly purchases, 1.00

pointsNot only that, but when it comes to communicating their support of local and sustainable foods, the Boxcar takes it to the streets… literally. They feature their delicious, sustainably sourced foods every Thursday in a Westport, CT farmer’s market. EATING LOW, THINKING BIGMany Certified Green Restaurants® have incorporated organic and sustainable foods into their menus, and some have even gone completely vegan or completely organic. But don’t think you have to go all the way to become a more sustainable operation; if every restaurant began sourcing even a small amount of their food from local and sustainable sources, the impact it would make would be astounding!

Cage Free, Free Range, Non-GM…What Does It All Mean?

By Jennifer Fleck, Green Restaurant Association

In 2010, restaurant sales in the United States topped 580 billion dollars, equivalent to roughly 4% of the Nation’s Gross Domestic Product (GDP). With that kind of demand, it’s no surprise that the food and beverage production industry is such a big business. Our constant demand for large quantities of inexpensive food has led to the proliferation of industrial farms that oftentimes rely on unsanitary, mass-produced animal and plant raising methods developed to yield more than average amounts of product. In response to these methods, we’ve seen an explosion of terminology to classify the foods we buy. Instead of buying eggs, we buy “cage-free” eggs; instead of a tomato, we buy a “Non-GMO” tomato. While these notions may be good, the question remains: What does it all mean? Here are some common terms you’ll encounter when purchasing sustainable foods, as well as the points a restaurant can accumulate on the GRA’s ratings scale for purchasing them.

February 2011 I Las Vegas Food & Beverage Magazine 29www.lvfnb.com February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29www.lvfnb.com February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29www.lvfnb.comwww.lvfnb.com February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29www.lvfnb.com February 2011 I Las Vegas Food & Beverage Magazine 29www.lvfnb.comwww.lvfnb.com February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29www.lvfnb.com February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29February 2011 I Las Vegas Food & Beverage Magazine 29

Green Restaurant AssociationTM

Since 1990

Thinking of Going Green?

a non-profit organization

Phone: (617) 737-3344Email: [email protected]

www.dinegreen.com

Take a strategic approach.


Directory Listing - $100.00

Restaurant Spotlight - 2.4” x 3.25” - $200.00

Chef Spotlight - 2.4” x 3.25” - $200.00

Quarter Page AD 3.5” x 4.8125” - $350.00

Half Page AD - 7.125” x 4.8125” - $650.00

Full Page AD - 8.5” x 11” - $950.00

FOR MORE INFORMATION AND TO PLACE YOUR LISTING CONTACT: [email protected]

FB&L a s Ve g a s

4.8125”

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

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

www.bigdogsbrews.com

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

LAS VEGAS, NV

3.5”

7.125”

4.8125”

11”

8.5”

2011 Directory

RESTAURANT SUPPLIERSHickory HouseLas Vegas, NVwww.hickoryhouse.usa US Foodservice Las VegasLas Vegas, NVwww.usfoods.com

Farmer Brothers Company6435 S. Valley View Suite BLas Vegas, Nv. 89118 Las Vegas, NVwww.farmerbrosco.com

Custom CulinaryLas Vegas, NVwww.customculinary.com

Get Fresh CompaniesLas Vegas, NVwww.getfreshsales.com Sysco Las VegasLas Vegas, NVwww.syscolv.com Santa Monica SeafoodLas Vegas, NVwww.smseafood.com Southern Wine & Spirits of NevadaLas Vegas, NVwww.southernwine.com

Chef Philip LoExecutive Chef - Jasmine

Chef Lo Oversees the menu development of Jasmine, Bellagio’s gourmet Chinese restaurant. The restaurant’s menu offers traditional Hong Kong Cantonese cuisine, as well as more modern interpretations.Chefs in America, a California-based asso-ciation of culinary professionals, honored Lo, an originator of nouvelle Hong Kong cuisine, as one of “America’s Outstanding Chefs.”

Todd’s Unique DiningThe critics and the dining public agree. KNPR food critic John Curtas named Todd’s Unique Dining “Neighborhood Restaurant of the Year”· [East Side) in his 2009 restaurant awards. Also voted Best Gourmet Restaurant by Las Vegas Review Journal editors and readers.4350 East Sunset RoadHenderson, NV(702) 259-8633www.toddsunique.com

Restaurant & Chef Spotlight

3.25”

2.4” 2.4”

2011 Las Vegas Food & Beverage Directory

LAS VEGAS F&B Magazine’s 2011 Las Vegas Food & Beverage Directory is delighted to include Individual Chef & Restaurant Spotlights as well as Directory Listings and Full Color Page Ads. The bi-annual reference is eagerly awaited by Chefs, F&B Professionals, Casino Executives, Restaurants, and Culinary Students alike and remains with them as a reference for the entire year, giving extra exposure to advertisers showing their support for the Las Vegas food & beverage industry. Distribution includes posting to the lvfnb.com website. Don’t miss this exciting invitation to be included and listed in any of the sections of the 2011 Las Vegas Food & Beverage Directory.

®

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

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

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

BALSAMIC GLAZED CHICKEN

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

TRIPLE CHOCOLATE PIZOOKIE® MADE WITH GHIRARDELLI®

“Wow – I love this place!”

BJ’S MEDITERRANEAN PIZZA

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

BJ’S MEDITERRANEAN PIZZA AWARD-WINNING HANDCRAFTED BEER

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

WWW.BJSRESTAURANTS.COM

“WHAT’S SMOKED IN VEGASSTAYS IN VEGAS!”

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

[email protected]

Convention and Trade Show

Magazine | Digital Media | Trade Show

Trade Show | Magazine | Digital Media

MARCH 7-9, 2011 • LAS VEGAS CONVENTION CENTEREXHIBITION DATES: MARCH 8-9, 2011

Convention and Trade Show

Magazine | Digital Media | Trade Show

Trade Show | Magazine | Digital Media

MARCH 7-9, 2011 • LAS VEGAS CONVENTION CENTEREXHIBITION DATES: MARCH 8-9, 2011

Your Business.

Now in its 26th year, the NCB Show brings together thousands of on-premise owners and operators and top industry leaders to the Entertainment Capital of the World – LAS VEGAS! Get Ideas & Inspiration from Our Rock-Solid

Education Program Rub Elbows & Make Connections on the

High-Energy Show Floor Network & Party All Night, Every Night at Vegas’

Hottest Clubs

You can’t afford to miss America’s biggest and most important beverage, bar and nightclub event of the year!

Stay connected with us! Join us at facebook.com/nightclubandbar and twitter.com/nightclubbar

New for 2011!Visit ncbshow.comfor details on:

Register Today at ncbshow.com!and

LAS VEGAS

LAS VEGAS

The Las Vegas Food & Beverage Professional February 2011

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Transcript of The Las Vegas Food & Beverage Professional February 2011