vfnbpro.com for more photos & stories visit September 2015 I The Las Vegas Food & Beverage Professional 3 September 2015 5 14 17 Cover 28 FEATURES FRONT COVER FEATURES THE JOY OF SAKE

for more photos amp stories visit

ww

wlvfnbprocom

September 2015 I The Las Vegas Food amp Beverage Professional 3wwwlvfnbprocom

September 2015

5

14

17

Cover

28

FEATURESFRONT COVER FEATURES THE JOY OF SAKE EVENT coming this year to Las Vegas for the first time in its 15 year history and will be an event not to miss and hosted at Caesars Palace Considered the largest sake tasting outside of Japan The Joy of Sake wonrsquot let sake lovers down with more than 391 distinct brands from all over Japan The organizers have included a ldquoHow Tordquo sake tasting guide yoursquoll want to review and follow as you glide through the sake tasting tables which include a number of local Asian restaurants with samplings to help balance the overall experience wwwJoyofSakecom

PAGE 28 WELCOMES OUR NEWEST WRITER MEGAN NICOLSON AND HER NIGHLIFE COLUMN where Megan researches the nightlife scene throughout Las Vegas and brings us updates and insights to the industry that you can use in planning your nightlife experience Megan has been a longtime resident in Las Vegas and has seen the industry continue to reinvent itself so yoursquoll need this info to keep up We are always glad to hear from readers who have something to add to our articles at infolvfnbcom

PAGE 29 THE LAS VEGAS BUSINESS ACADEMY SERVES THE BUSINESS INDUSTRY in helping talented individuals receive their degree from UNLV with a commitment to serve the Las Vegas community for 5 years after graduating LVBA funds its program with a yearly major fundraising event which this year is hosted by The Cosmopolitan on Saturday October 3rd honoring Elizabeth Blau CEO of Blau amp Associates and Alexandra Epstein Executive Vice President at the El Cortez Hotel For more information contact the Las Vegas Business Academy at 702-998-2138 wwwlvbanvorg

BACK COVER FEATURES THE UPCOMING GLOBAL GAMING EXPO once again back in Las Vegas and bigger than ever Known as the largest gaming expo in the world it draws exhibitors and attendees from around the world connected to all aspects of the gaming industry Several years ago G2E as itrsquos called developed a new section dedicated to food amp beverage within the gaming properties and is now an important part of the show affectionately called FampBG2E See you there 928-102 httpwwwglobalgamingexpocom

29

32

Page 4Hot Off the Grill

Page 5For the Love of the Craft

Page 6 Whatrsquos Brewing

Page 7 Western Hospitality amp Hospitality Expo

Page 8 West Eats EastmdashChopsticks

Page 9 Food for Thought

Page 10Chef Talk

Page 12CheferymdashGourmet Dining in Your Dining Room at Takeout Pizza Prices

Page 13Wine Talk

Page 14

Whatrsquos Cooking

Page 15

Nevada Restaurant Association

Page 17

Up Front and Personal

Page 18

Good for Spooning

Page 19

Las Vegas Food amp Beverage

Professional-Personal Picks

Page 20

Brettrsquos Vegas View

Page 21

Food Is Beautiful

Page 22

COVER FEATURE

The Joy of Sake Making Its First

Appearance in Las Vegas on

September 19

Page 24

Product Spotlight

Page 24

Dig Right in to New Restaurants

Page 26

Human Resources Insights

Page 27

The Bottom Line

Page 28

Megan Mackrsquos Latenight

Excursions

Page 29

Las Vegas Business Academy

Page 30

Events

Ad Index

CONTENTS AND COMMENTSFROM THE PUBLISHER

MIKE FRYER

4 The Las Vegas Food amp Beverage Professional I September 2015 wwwlvfnbprocom

Karen KunzGraphic Designerkarenkunzlvfnbcom

Bob BarnesEditorial Directorboblvfnbcom

For all Website inquires contactwebmasterlvfnbcom

Adam RainsBeverage Editoradamrainslvfnbcom

September 2015Mike FryerSr EditorPublisherThank you for joining us in this issue of The Las Vegas Food amp Beverage ProfessionalFor any questions or comments please emailmikelvfnbcom

Juanita FryerAssistant To Sr EditorACF Chefs LiasionJournalistjuanitafryerlvfnbcom

The Las Vegas Food amp Beverage Professional7442 Grizzly Giant Street

Las Vegas NV 89139wwwlvfnbprocom

The Las Vegas Food amp Beverage Professional

lvfnb

JournalistBen Vaughn

Journalist Good for SpooningLeAnne Notabartolo

Journalist East Eats West

K Mike Masuyama PhD

PhotographerAudrey Dempsey

Journalist Chef Talk

Allen Asch

Journalist Al Mancini

JournalistHeidi Rains

Journalist HR Insights

Linda Bernstein

JournalistAimee McAffey

Journalist amp PhotographerJoe Fogarty

Accounting ManagerMichelleSan Juan

Journalist Brettrsquos Vegas View

Jackie Brett

JournalistShelley Stepanek

Journalist Food for Thought

Les Kincaid

JournalistsScott amp Elaine Harris

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

PhotographerRose Powell-Carver

The Las Vegas Food amp Beverage Professional welcomes letters to the editor We are always striving to improve this publication and would like to know your comments and thoughts Herersquos your chance to be heard Send your comments to infolvfnbcom and they may be published in next monthrsquos issueNOTE All submissions become the property of The Las Vegas Food amp Beverage Professional

HOT OFF THE GRILL

THE WESTERN RESTAURANT amp HOSPITALITY EXPO recently ended with a record number of attendees and Food amp Beverage Professional was there with a booth covering the entire show which included new and exciting events One such new event was called ldquoPitch the Pressrdquo in which selected pressmedia chose the most interesting new exhibitors or items at the show and then awarded the best new items with a certificate A total of 15 exhibitors were awarded certification Congratulations to each of them Pictured are PTP winner Tossware Marketing Partner Rob Alshuler and Director of Sales Fiona Fiorini

THE INAUGURAL TORCH AWARDS 2015 RECIPIENTS SUSAN FENIGER AND MARY SUE MILLIKEN were honored at the Western Restaurant Expo for their outstanding contribution to the Foodservice Industry and their work with up-and-coming chefs to help develop the culinary arts and introduce Mexican influenced dishes and ingredients to food lovers everywhere We were able to get a shot of Global Master Chef CMC and Chairman of the Event Ferdinand Metz with Mary Sue Milliken and Susan Feniger with The Las Vegas Food amp Beverage Professionalrsquos Sr EditorPublisher Mike Fryer

WE WERE HONORED and delighted to attend the groundbreaking ceremony of Lovelady Brewing Company a family-owned business which will be the first ever brewery in OldDowntown Henderson Here Brewmaster Richard Lovelady is joined by his wife Linda brothers Jeffrey Jerry and Robert Henderson Councilwoman Gerri Shroder and local head brewers Kyle Weniger of Joseph James Dave Otto of Big Dogrsquos Anthony Gibson of Tenaya Creek Bubba Amos of Barleyrsquos Rich Johnson of Sin City and Weston Barkley of Bad Beat who as a show of their solidarity consecrated the soil with their beer Ph

oto

by B

en S

tock


For the Love of the Craft

By Adam Rains

Adam has a true passion for food wine beer amp spirits He is a barman

at CarneVino a brand ambassador for Brooklyn Brewery and a long-time

cocktailian Adam strives to learn every day and during his career hersquos studied at SDSU USBG BarSmarts International

Sommeliers Guild and the Certified Cicerone Program His mantra with both

food amp cocktails is ldquofresh is bestrdquo

In a town that is riddled with ldquopay-to-playrdquo multi-layered corpo-beverage programs it is easy to get caught up in the web of profits losses numbers amp ratios Where the essence of what we do and even why we got into this vibrant FampB industry gets lost and our work digresses into just a series of soulless monetary transactions But once in a while there comes along someone who is not willing to play by those rules Whose passion comes before profit and is still able to be very successful at what he does Selling beer is not for the light hearted but this Sicilian stallion is up to the challenge While he is gregarious and joyful about life he is adamant about quality and unapologetic about standards His passion for the craft is relentless and he can be described as a freedom fighter on the front lines battling to bring us what is true His name is Massimo DrsquoArrigo and he is the owneroperator of Bevi-Beverages I sat with him and enjoyed some Amari IGArsquos and talked about the ldquoCraft in Liquid Formrdquo Las Vegas has become a beverage epicenter for the world with an abundance of infrastructure built around it The mass produced products are an easy sell but for some artisan products it becomes

a burden for places to carry new or small items How do you work around that I donrsquot care about the infrastructure Irsquom extremely focused on people The quality and value of a product is ZERO when the human part is missed Think of why every great restaurant has a very knowledgeable sommelier Because without him a bottle of Romanee Conti will have the same appeal of Franza bag in a box for a guest who doesnrsquot know about it

The word ldquocraftrdquo is a bit of a buzz word right now What is your definition of craft

First of all I have to say that itrsquos one of the most raped words in the industry It has been used to confuse the masses by those that want to have the connotation of quality Come on you canrsquot make 600 million barrels and be considered craft thatrsquos ridiculous To sum it up craft means quality artisan and consistency

Due to quality and amount of labor involved artisan products demand a premium price How do you navigate the waters in a ldquopay to playrdquo ocean where products prizes trips and cash are given to those who are doing the purchasing

I donrsquot deal with it I feel that giving your product away lowers the value of your brand and of your product

Your home country of Italy is now making some amazing beers They seem to be using influences from the three great brewing traditions as well as with American tradition Where do you see the scene in Italy It has an ark like that of the American craft beer scene but it just started a little later and is smaller Italy has about 400 breweries now but about 50 that are really good We donrsquot have a real beer tradition but we have a history of being artisans But now brewmasters from other traditions are taking note Especially from Germany where they donrsquot have the freedom to experiment What are some new trends for brewing in Italy

The Beer Judge Certification Program (BJCP) just added a new one to its list of styles One Italian style that was added was the IGA Italian Grape Ale One great example is ldquoCaosrdquo from Birra del Borgo which in this case is 75 Saison and 25 grapes with must made from Malvasia

Where are some places that you like to imbibe

Anywhere where there is good conversation and where the staff can be trusted But some places that have great products and I love to go to are Todd English PUB Retroscena BARDOT Brasserie Andrearsquos CarneVino and Twist at Mandarin Oriental How do you value tradition vs new innovation

From tradition is the reason why we have amazing products for today Technology has changed but an amazing beer is eternal

Massimo

Phot

o by

Ada

m R

ains


Phot

os b

y Jo

e U

rcio

li

As always great beer happens in Vegas

By Bob Barnes

Bob Barnes is a native Las Vegan editorial director of The Las Vegas

Food amp Beverage Professional regional correspondent for

Celebrator Beer News and covers the LV restaurant scene for Gayotcom He welcomes your inquiries

Email boblvfnbcom

whatrsquos BREWINGAces amp Ales Hosts Firestone Walker Beer Dinner with David Walker

Our friends at Aces amp Ales can always be counted on to bring us quality beer events but Aces more than any other beer-centric venue in Southern Nevada manages to draw in luminaries from the beer world on a regular basis In the case of its recent Firestone Walker beer dinner held at its Tenaya location it was none other than ldquoThe Lionrdquo Co-Founder David Walker who was quite engaging and did an outstanding job of talking about his beers and his brewery David related how 20 years ago there were 300 breweries in the US and now the number has grown to more than 3000 making the US today the most vibrant beer community in the world We began our feast with Parmesan Potato Croquette paired with Opal Proprietorrsquos Reserve a

Saison named for its color that David said couldnrsquot have been made 20 years ago noting how the American beer palate has evolved and matured Crab and Avocado Ceviche was matched with Union Jack IPA the breweryrsquos flagship of

which David exclaimed ldquoAmerican IPAs are glorious We should have called this Old Glory because it is not an English-style IPA and is made with 15 pounds of hops per barrelrdquo David also heaped praise on their brewmaster proclaiming the genius of Matt Brynildson who invented this beer so balanced and a GABF gold medal winner two years in a row Next up was Mushroom Tikka Masala with Unfiltered DBA which unlike the regular DBA

(which is 80 aged in steel and 20 in barrels) is 100 fermented in wood This very rare version had a tea quality picked up from the American oak It was time to pucker up with Arugula Salad Duck Confit and Boursin Cheese paired with

Bretta Rose an American Wild Ale making its debut in Las Vegas for the first time David informed us it uses raspberries grown by a farmer up the road from the brewery in Santa Maria and is the kind of beer he likes to have before dinner on a Sunday afternoon This is a truly beautiful beer with just the right amount of sour and genuine fruit tartness that proved to be my favorite of the night A hearty entreacutee of Espresso Crusted Flat Iron Steak with scalloped potatoes was matched

with the robust Velvet Mocha Merlin a stout so named for its addition of coffee and a dish so good that even though I was full couldnrsquot resist eating it in its entirety The finale was Honey Roasted Figs with vanilla bean ice cream with the 2012 Helldorado

a 13 ABV American-style Barleywine big on hops and big on flavor which also was making its first appearance in Las Vegas The evening was not only an opportunity

to experience stupendous beer but a chance to hang with Mr Walker a very approachable and charming guy with whom anyone would have a good time sharing beers with Also quite impressive was the very high quality of the cuisine Aces amp Ales has proven time and again that it is a true gastropub and with such an outstanding beer selection it doesnrsquot always get the recognition it deserves for the stellar dishes that come from its kitchen

September Beer Events

CraftHaus Brewery will celebrate its one year anniversary on Saturday Sept 12 The festivities will begin at 6 pm with food from the Tacofest Food Truck and RX Boiler Room local bands 16 beers on tap three firkins new beer releases (including a Belgian Stout with coffee Belgian Quad and a soured table beer) and the unveiling of their anniversary taproom artwork CraftHaus is located in the Booze District in Henderson at 7350 Eastgate Rd Suite 110 For more info and to purchase tickets visit wwwcrafthausbrewerycomAlthough the name suggests an October

date traditional celebrations begin in September and Hofbraumluhaus Las Vegasrsquos festivities run from September 18 through October 31 its 12th year celebrating Oktoberfest The Vegas Hofbraumluhaus is the only authentic replica of the brewhaus in Munich and one of only six breweries commissioned to make the beer for the Oktoberfest in Munich A highlight is the unveiling of the Oktoberfestbier imported from the Hofbraumlu Brewery in Munich itrsquos the very same brew created for the Munich Oktoberfest Celebrity guest keg tappings take place on Fridays or Saturdays at 7 pm and bands from Germany and Austria are imported providing nightly entertainment Hofbraumluhaus is located at Harmon and Paradise across from the Hard Rock Casino

Crab and Avocado Ceviche

Bob Barnes and Aces amp Ales GM Misty Molina David Walker and Bob Barnes


WESTERN RESTAURANT amp HOSPITALITY EXPO


West Eats EastmdashChopsticks

By K Mike Masuyama PhD

Traditionalyet New

A golden color white soy sauce

No burnt dark soy sauce flavor

No darkening color in cooking

Remarkable for sea foods veggies pasta

fusion and natural foods

Perfect Soy Sauce Flavor

without the Color

wwwwhitesoysaucefoodcom

Two pieces of sticks made people wonder what when they were seen eating with them the very first time Chopsticks they were and were exclusively used by Asians About 20 years ago I was still hesitant to use them at a picnic outside During the last ten years or so they came to appear on TV sitcom scenes as exotic eating from a doggy bag Today chopsticks are commonly used by many in eating sushi or other Asian foods Chopsticks appear to have finally been recognized as one of our utensils You are an updated eater if skilled in their use whereas you may be branded uncivilized if you fumble when using them Here we tell you the stories behind the two sticks

Believe or not chopsticks can function for almost all movements for eating except for sucking liquid like through a straw First you can pick up chunks of food or rice carrying them from a plate or a bowl to mouth You may pick up small round slippery peas or noodles if well maneuvered You may scoop up food pieces like fried rice by paralleled sticks slightly parted When you hold each stick separately by two hands and cross-pull you can cut foods even meat By piercing you may pick up meat or veggies Mixing or stirring is easy As a matter of course chopsticks are for both eating and cooking Thus chopsticks function as a fork knife or spoon and furthermore a tool more than a tong in cooking though not often seen on cooking shows other than the Asian ones

The materials of chopsticks originally twigs are now commonly bones in China metal in Korea and wood occasionally lacquered in Japan or plastic all over the place for personal use As far as I

am aware of Japan might be the only place to provide versatile sizes or types to accommodate for toddlers children adults and occasions or uses There everybody was right-handed for chopsticks and also writing until 30-40 years ago probably true all over Asia despite no difference of chopsticks for either hand use In a good table mannered family the individual personal use of chopsticks is separated from the ones for picking-up things from plates or bowls shared for hygiene as well as for personal peace-in-mind reasons If provided none a concerned eater would turn chopsticks upside down to use the other ends to pick up the shared food At many Asian eateries nowadays disposable ones are placed horizontally or vertically on the table or simply tossed which are marvelously engineered for splitting into two pieces The wood ones are shifting to bamboo lately Though disposable has always been the subject to be accused by natural conservation groups even though bamboo is the fastest growing almost inexhaustible natural resource Besides bamboo chopsticks have to compete with giant pandas which feed on bamboo (a joke) Today reusable plastic in wooden appearance which is machine washable is coming

The chopsticks are the primary objective of table manners in Japan though it may not be 100 applicable here but good to know If wrongly done there you would be disgraced for poor family origin or undereducated It is a good observation to help in judging a person at a business eating a gathering of friends-associates and even a date at an early stage before getting too intimate

Following are things for Japanese who are born with chopsticks No wandering chopsticks in air to move from one dish to another Be determined to eat Never point chopsticks to things or persons It is dangerous Chopsticks are not an alternative to toothpicks Chopsticks are not for drawing plates or bowls closer to you Do not grab both sticks in one palm to scoop or overfill food from a bowl or plate in a K-9 eating style Do not tap the table to hurry up serving Do not lick them before start using Do not play drumming with chopsticks on a bowl or plate The most inappropriate practice you should not do is the transfer of food held in someonersquos chopsticks to another It is only done in Japan to transfer bone remains from one person to another at a crematory Do not let chopsticks stand straight into cooked or steamed rice in a bowl which is an offering to the dead Rubbing the split pieces to remove any hangnail may be good for the safety reason But nowadays chopsticks are well made to leave nothing harmful after split I believe

I strongly recommend to practice if not good with chopsticks prior to going to a Japanese restaurant Tie two sticks together at the end with a rubber band and try to move one stick by your index and middle fingers You may ask for a fork to eat sushi otherwise Or use your fingers after cleaned With Chinese foods I usually use a fork because it is easier to eat foods which are cooked all together in a wok A brain surgeon in Chicago invented a hybrid of chopsticks and fork the Chork though I do not see many Today chopsticks are in the right hand and a cellphone is in the left at the table or the other way round for lefties Is it a good table manner here Do not stick yourself by chopsticks while sending a text message

Mike Masuyama is a bi-cultural science-technology-business consultant He earned a PhD 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 articlesldquoAsk Doctor Sakerdquo was his last series in this journal


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 wwwleskincaidcom

lesleskincaidcomwwwfacebookcomleskincaid

wwwtwittercomleskincaid

FOOD FOR THOUGHT

With Weather Cooling Off Try an Unusual Wine with Dinner

Gewuumlrztraminer (geh-VOORTS-truh-MEE-ner) is just slightly sweet and has lovely floral perfumes With a moderate alcohol level (donrsquot go over 145 percent or the wine will ldquoburnrdquo on the palate with spicy food and is difficult to pair with foods) this wine melds and meshes with the complex flavors of curry and adds dimension to an Indian meal

When making curry at home keep it mild to medium and choose chicken or fish to match the wine A low-fat curry thatrsquos packed with full fragrant flavor you can make in one pot To make this main course a showstopper for entertaining I use golden roasted chicken over a rich smooth sauce Oven-crisped chickpeas and lots of fresh cilantro make this an irresistible dish with lots of textures and flavors Now is the perfect time to try it

1 whole chicken cut into 8-10 pieces34 tsp salt divided 1 tablespoon olive oil 1 medium onion chopped 1 cinnamon stick3 garlic cloves minced 2 tablespoons minced ginger 4 large tomatoes chopped 2 teaspoons granulated sugar 1 frac12 teaspoons garam masala

12 teaspoon turmeric 12 teaspoon cumin 14 cup sour cream

Preheat oven to 375 degrees F

Line a baking sheet with foil

Heat a large non-stick frying pan over medium-high Sprinkle chicken with salt and pepper Add oil to pan then chicken skin-side down in 2 batches Cook until golden 3 min per side Transfer to prepared baking sheet Bake until chicken is springy when pressed about 25 min

Return same pan to heat on medium Add onion and cinnamon stick Cook until onion starts to soften 3 min Add garlic and ginger Cook 1 min Stir in tomatoes sugar garam masala turmeric cumin and remaining 12 tsp salt Simmer covered stirring occasionally 8 to 10 min Remove chicken and discard cinnamon stick Scrape hot sauce into a food processor Pureacutee until smooth Pour back into pan and stir in sour cream Cook until heated about 2 min Ladle sauce into bowls and set chicken on top

Serve with a lightly chilled Gewuumlrztraminer

Yield 4 servings

When weather is cooling off I automatically think itrsquos time for something spicy but not really hot If you are in love with the heady flavors like Indian food but lost when it comes to the wine to match just think sweet with heat Off-dry wines from cooler climates are a great foil for spicy fare

10 The Las Vegas Food amp Beverage Professional I April 2015 wwwlvfnbprocom

Chef TalkCorn

By Chef Allen Asch

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

allenaunlvnevadaedu 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

I just read that the United States produces 32 percent of the worldrsquos corn which is three times the amount of any other country Most of us know about the many uses of corn and most newsworthy is the use in the making of high fructose corn syrup This additive is used in so many everyday products If you have not seen the 2007 documentary movie King Corn you should try to create the opportunity to see it It really is an eye opener to the many uses in modern food service for the additive mostly in many less expensive foods including a host of fast food and convenience food choices A second common use of corn in our modern society is in the additive given to gasoline during the warmer months to help alleviate pollution ethanol Ethanol the same chemical formula for the alcohol we drink is added to most gasolines to be in compliance with the 1990s amendments to the Clean Air Act This helps add to the high cost of gasoline especially during the summer travel months Most gas in the United States contains 10 percent ethanol which almost all cars function well with but many cars

are designed for E15 (15 Ethanol) Along with the United States Brazil is a leader in producing and using ethanol gas with many Brazilian cars designed to use E25 gas The United States is the largest producer of Ethanol and along with Brazil both countries produce over 87 of the worldrsquos ethanol By far the largest use of corn in the United States is for livestock feed which is used when the corn is allowed to grow to full maturity Another less abundant use of corn is as fresh corn harvested while still a little immature This is usually only a seasonal item This corn is still sweet while the livestock feed corn has converted the sugar molecules in the corn into starch molecules This was a big concern for corn on the cob as after harvest the sugars change very quickly making fresh sweet corn a challenge in areas away from the harvest This has changed in recent years as the industry is producing corn that is ldquosupersweetrdquo allowing an extended shelf life Corn starch obtained by soaking the endosperm of the corn is used widely in the foodservice industry as a thickener

but is also the main ingredient in preparing high fructose corn syrup Corn syrup is produced by combining corn starch with water and enzymes in a multi-stage process that produces the syrup Corn syrup is used in foods to soften texture add volume prevent crystallization of sugar and enhance flavor Regular corn syrup is not a nutritional concern but when it is converted to high fructose corn syrup by converting some of the glucose to fructose it is a concern to nutritionists High fructose corn syrup has been linked to higher calorie intake which leads to other health problems including weight gain type 2 diabetes metabolic syndrome and high levels of triglycerides All of these variables lead to a much higher risk factor for heart diseaseCorn starch was first discovered in 1840 and spent a little more than a decade only being used in starching for laundry It was later discovered that it had other culinary and non-culinary uses including a non-caking agent in items such as powdered sugar or talcum (baby) powder Corn starch is also used as an anti-sticking additive in the medical industry such as used in gloves As for culinary uses corn starch can be added to dairy products such as yogurt and cheeses to lower the production costs during manufacturing by working as an ingredient stabilizer More commonly corn starch is used as a thickening agent because it thickens very quickly and creates a clear thickened sauce rather than an opaque one Some advantages of using cornstarch over flour are that the corn derivative thickens at twice the rate of flour and is flavorless Like flour it needs to be cooked for a short period of time to remove a raw starchiness from the product as well as to reach the proper temperature for gelatinization (the absorption of liquids needed for thickening) Cornstarch should be added to a cold liquid to create what is called a slurry before being added to hot liquids The thicker the slurry the more it will thicken an ideal consistency is something close to that of glue If an item thickened with cornstarch is heated for a long period of time or agitated too much it may start to break down One big advantage to using cornstarch especially in this day and age is that the product is gluten free

bull Open to the Public

bull Restaurant Quality Spices Herbs

and Blends

bull Over 250 Spices Herbs and Blends

bull Sold by the Smidgen Pinch Dash

Ounce or More

bull Foodservice Pack Sizes Available

bull Blended and Packed on Premises

bull Sign up at wwwthespiceoutletcom

CUSTOM BLENDED HERBS and SPICES MADE LOCALLY IN LAS VEGAS

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

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

bull Custom packed Herbs and Spices

bull Custom Spice Blends

bull Private labeling

bull Now Certified Kosher

6960 W Warm Springs Road 130 bull Las Vegas Nevada 89113 (12 block west of Rainbow Blvd)

702-642-1100


702-534-7883 bull wwwthespiceoutletcomMon-Sat 10am - 6pm


Ever felt like indulging in an upscale meal but didnrsquot feel like getting all dressed up Or didnrsquot feel like fighting traffic and driving across town Or just felt like kicking back in the comfort of your home but didnrsquot have the time or energy to cook If your answer to any of the above questions is yes then you might want to read on to learn about a new business concept that is currently taking root in Las Vegas and Henderson

The Concept A team of three accomplished chefs all of whom are graduates of the Culinary Institute of America (CIA) in Hyde Park New York one of the most prestigious culinary academies in the world lend their expertise and do all the hard work to bring a gourmet dining experience into your dining room without the need to pay extra for a stuffy formal restaurant dining room and at a cost barely above that of takeout pizza

The team consists of Chef Partner-Founder Brian Skenandore Chef Partner-Executive Chef Suzan Alday and Chef PartnerndashMenu Development Ryan Alday all of whom met during their time at the CIA Their resumes read like a whorsquos who of the culinary world Brian was beverage director at Marin and Mill Valley Kitchen and Director of Operations at Commonwealth Properties in his hometown of Minneapolis has worked locally at several Strip properties including Wynn Las Vegas and is a Level 1 Sommelier Suzan has worked at the Mandarin Oriental Hotel in New York and San Francisco and Ryan has held positions at highly acclaimed restaurants such as Seegarrsquos in Atlanta Alain Ducasse in New York the Waldorf Astoria and Fairmont Hotel in San Francisco and at Mandalay Bay in Las Vegas

Brian says the team looked into starting their own restaurant but knew of the great risks and overhead involved with such a venture and wanted to think bigger After seeing the need for an online restaurant a concept that currently did not exist in the Vegas Valley they located and rented a kitchen that was not being used at Giadarsquos Italian Cucina in Anthem Village

How It WorksAfter ordering online your order is delivered to your door It arrives 90 cooked and you finish it in the oven or microwave in the container it is packaged in following easy-to-follow instruction cards

Prices are extremely reasonable with salads for $6 soups $6 for a cup or $9 for a bowl sides $4 (sauteacuteed kale red quinoa faro fingerling potatoes or spring carrots) and entrees are $10 (such as torchietti pasta with heirloom tomotoes rapini and fresh pecorino romano) or $15 (eg Grilled Atlantic Salmon with red quinoa baby spring carrots and tarragon garnish) Entrees come with sides that are well worth ordering by themselves like the Tuscan style farro with fresh citrus castelvetrano olives EVOO and spinach that accompanies the All Natural Chicken Breast

Other Odds and Endsbull The menu is coded to vegan and gluten freebull Chefery will take special requestsbull The menu changes with the seasonsbull The chefs use sustainable and organic ingredients as much as possible bull Currently serving 14 zip codes in the Summerlin and Henderson areas with plans to expand soonbull Orders are taken a minimum 24 hours in advance and delivery days are Tue Wed and Fri

Ideal for group dining or for entertaining when you donrsquot have either the time energy or expertise to present a finely crafted meal this option is sure to please your friends associates or even a date yoursquore trying to impress (shersquoll never know just hide the Chefery containers before she arrives) During my Chefery experience I felt like I was eating at a fine dining restaurant but in a much more relaxed environment and at a fraction of the price

For more information to view the complete menu or to place an order visit wwwcheferylasvegascom or call 702-523-8684

CheferymdashGourmet Dining in Your Dining Room at Takeout Pizza Prices

Chefery Team photo

Chefery instruction cards Chefery team in action

Phot

os b

y B

ill B

okel

man

n


Vivianirsquos passion for food and wine is primarily what led him to explore the world of winemaking Born and raised in Italy Viviani naturally accepted the role that wine played during meals and initially strived to make people happy through food as a chef What better way to continue that role but with wine as well Thus the Fabio Viviani Wine Collection

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 PhD student at UNLVrsquos William F Harrah College of Hotel

Administration She also works as Learning Design amp Development Business Partner for MGM Resorts

University Check out her website at wwwaliceswiftcom for the dish on wine technology or even both She is

happy to take suggestions for article topics or inquiries

was created as a collaboration with Carlos Quimbo and Sean Thomas

of Sipp LLC The purpose of this wine Good quality good

winemaking no gimmicks and at a reasonable price Who can complain about that Distribution will begin in mid-September beginning with in-store distribution for the wines in partnership with Haggen grocery stores

in its Nevada California and Arizona locations Currently

the Fabio Viviani Wine Collection is made up of four

wines from California (all from the 2013 vintage) the Signature Red Blend

and Signature White Blend a Chardonnay and a Cabernet Sauvignon Not only are the wines produced in limited quantities but Viviani and his partners chose to focus on quality rather than quantity while considering the environment at the same time packaging the wine in eco-friendly bottles with recycled materials One common thread amongst the partners is their passion for philanthropy Since its release the Fabio Viviani Wine Collection of wines have made special appearances along with Chef Viviani himself on shows and publications such as The Steve Harvey Show Wine Spectator The Rachel Ray Show Beverage Industry Magazine The Chicago Sun Times and much much more

Fun Fact Sean Thomas co-owner in the Fabio Viviani Wine Collection collaboration is the grandson of Dave Thomas of Wendyrsquos fast food restaurant Talk about having the entrepreneurial gene

Keep an eye out for a future issue introducing the wines in detail along with tasting notes

Until next time Cheers~

Alice

Fabio Viviani Wine Collection Debuts in Nevada

Talented chef restauranteur business owner Top Chef fan favorite author what could possibly be next for Chef Fabio Viviani Why winemaker of course Initially launched in fall

of 2014 in Chicago the Fabio Viviani Wine Collection was released for online purchase in early 2015 and soon will be making its debut for distribution in our very own state of Nevada

Chefery team in action


MRKT at Aliante Casino + Hotel + SpaOffering the Best of the Sea and LandThis classy restaurant has been open since the Aliante resort opened in 2008 which in this town with a revolving door of openings and closings you can say it has stood the test of time Located just off the casino the beautiful room with rich mahogany accents lavender and olive green hues a sleek circular bar outside patio and comfortable banquettes with pillows manages to come off as elegant and classy while still imparting a casual and relaxed vibe

The menu is split between gems from the sea and land giving equal billing to both Carnivores have choices of filet mignon ribeye New York porterhouse prime rib short rib and double cut pork chop Seafood lovers can revel in seared ahi catch of the day salmon sauteacuteed scallops shrimp scampi Alaskan king crab and lobster the chilled seafood platter with lobster Alaskan king crab lump crab shrimp and oysters or the best of both with surf and turf and steak toppings of king crab lobster or lump crab

Like all of Aliantersquos restaurants fresh produce is sourced from Cowboy Farms and fruit from Gilcrease Orchard grown just a few miles away and herbs grown in a glass enclosure at the entrance of MRKT are picked by the restaurant chefs for use in their recipes The freshness was clearly evident in the strawberry amp spinach salad with gorgonzola and candied walnuts I enjoyed and in the side of rich and creamy butternut squash gratin

Your meal can be complemented with an impressive selection of beer wine and spirits A 5000 bottle wine cellar contains 300 labels and 20 wines available by the glass 70 whiskey Scotch and bourbon selections are available in 1 or 2 oz pours and flights and 32 craft beer choices include the likes of locally-brewed Joseph James Hop Box and Citra Rye Finishing touches are giant ice cream sundae cregraveme brucircleacutee berry bowl wsweet cream New York classic cheesecake and chocolate ganache tart

Specialty Restaurant Operations Manager Joe Landolfi says 75 of the clientele are repeat

customers with some guests stopping in as many as five nights a week Judging from my stellar dining experience and the moderate prices itrsquos no mystery as to why

Also worth mentioning is the resortrsquos ongoing jazz concerts one of the few venues in the Valley to do so Coming up are Naturally 7 on Sept 19 Peter White on Sept 26 Warren Hill on Oct 3 and Michael Franks on Oct 17 The concerts are held in its state-of-the-art Access Showroom and also poolside under the stars during the warmer months

MRKT is open for dinner nightly from 5 pm and live music occurs in the bar on Fri amp Sat To view the complete menu go to wwwaliantegamingcomrestaurantsmrkt

Therapy Ignites Downtown Dining SceneThe downtown restaurant boom continues to be invigorated with new openings helmed by some of our cityrsquos most talented chefs The new kid on the block is Therapy with Chef Daniel Ontiveros who most recently wowed us when he was the executive chef at Comme Ca Located at 518 E Fremont in the heart of the Fremont East Entertainment District Danielrsquos ingredient-driven menu features unique and extremely savory dishes such as In The Gnudimdashbaked ricotta loaded with truffle honey fig jam and roasted almonds Chicken and Red Velvet Waffle Slider with a with a red pepper remoulade slaw Oxtail Empanadas served with a harissa lime cregraveme fraicircche Mixed Mushroom Flatbread enhanced

By Bob Barnes

Bob Barnes is a native Las Vegan editorial director of The Las Vegas Food amp Beverage

Professional regional correspondent for Celebrator Beer News and covers the LV

restaurant scene for Gayotcom He welcomes your inquiries Email boblvfnbcom

Whatrsquos Cooking

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an M

anna

smith

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o by

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is W

essl

ing

Chicken and Red Velvet Waffle Slider


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o by

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is W

essl

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o C

ourt

esy

of L

azy

Dog

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ants


The Nevada Restaurant Associationrsquos annual culinary excellence awards will take place this Octo-ber The event recognizes the best and brightest as nominated by an esteemed group of accomplished leaders in our industry

This yearrsquos nominating committee was selected by the Associationrsquos Chairman of the Board Se-

bastien Silvestri and the Eventrsquos Committee Chair Maggie Rubenstein and includes restaurateur Eliz-abeth Blau of Blau + Associates known for local venues including Andiron Steak amp Seafood Honey Salt and MADE LV Tom Kaplan senior manag-ing partner for Wolfgang Puck Matt Erickson senior vice president of restaurant operations for SBE award-winning master mixologist and author

Tony Abou-Ganim and Mike Olsen director of operations for Emerilrsquos Restaurants in Las Vegas They each nominated a deserving candidate in the five award categories including Restaurant Allied of the Year Bartender of the Year Pastry Chef of the Year Culinarian of the Year and Restaurateur of the Year

Candidates were nominated based on qualities such as reliability teamwork leadership contributions of knowledge and time to the community and dedication to the restaurant industry The winners will be selected by the Board of Directors for the Nevada Restaurant Association The Board consists of a diverse group including restaurant operators chefs educators and those who contribute to the industry in areas including legal accounting insurance and marketing Nominees and winners will be celebrated at a special event in their honor in October and proceeds from the event will benefit the Associationrsquos Education Foundation which provides scholarships for high school students interested in starting a career in the restaurant and foodservice industry

Tickets for the event will be available for purchase at wwwnvrestaurantscom

Restaurateur Elizabeth Blau

with bacon caramelized onion and soft poached egg the very rich Hangar Steak Tartar topped with egg yolk and parmesan and creative desserts like Cast Iron SrsquoMores with graham cracker crust (and bacon added at no additional charge) Pair them with signature cocktails such as the best-selling ldquoSmashrdquo with Four Roses bourbon blackberries fresh mint and sweetened lime a massive craft beer selection with more than 70 choices many of which are not found everywhere else a large wine menu and house-made sangria

The restaurantrsquos eclectic deacutecor is very classy with an upscale comfortable urban chic feel accented with wood floor large windows high ceiling with the original cross beams of the 1952-built building comfortable banquettes and couches with pillows and an upstairs loft that is perfect for private functions On weekend nights the venue is transformed into a nightlife destination with live music DJs and dancing Therapy is open daily for lunch and dinner till midnight Sun-Wed and till 2 am Thu-Sat wwwtherapylvcom

Lazy Dog Unveils New Menu Items

Lazy Dog in Downtown Summerlin unveiled several new menu items and was nice enough to share a sampling of them with us including Chicken Chile Verde Nachos Ceviche Tostadas Wild Arugula Foldover Pizza (my favorite) Pepperoni Red Onion and Black Olive Pizza Fennel Sausage Goat Cheese and Mushroom Pizza and creative cocktails including the refreshing Pineapple Mojito and spicy hot Mango Jalapeno Margarita

Wild Arugula Foldover Pizza



boxes in a meadow and three in a forest and wersquod suit up and check the beesrsquo health and maintain the hives It was such a beautiful connection with the earth Bees are the most important thing when it comes to food and sometimes we forget about that It was absolutely wonderful

What did you miss about the USBreakfast Over there they eat cornetto which is like a croissant but I missed eggs and bacon and crispy hash browns I also missed the ethnic variety of food that we take for granted Also the towns shut down at 10 orsquoclock so if you donrsquot bring a snack you are bummed Late night binge eating doesnrsquot really exist there

So what do you love about the service industryI love making people happy especially when they are uneasy about trying new foods or experiences I like to nudge them into trying something great and get them to buy into your ldquomethodrdquo or mindset and then they are hooked At CarneVino itrsquos great to get people to try things like octopus because itrsquos so fantastic there that when they do eat it their eyes light up and they say ldquoWow I didnrsquot know food could taste this goodrdquo For example during the rodeo I made a deal with some dubious cowboys that if they didnrsquot like it Irsquod pay for it Of course they loved it so much they paid me

I hear you may be interested in opening a butcher shop of your ownI do have a lot to learn and so many skills Irsquod like to acquire from the greats but thatrsquos definitely the end goal Irsquod love to have a great butcher shopsandwich shoplittle restaurant and to cater to the public and show them that you donrsquot just have to have the filet or the ldquogreat cutsrdquo that everyone is used to That you eat so much better than that utilizing the shank and the shoulder and the breast and the hind quarters Dario has a philosophy that you must let the animal have a good life and treat it like an animal should be and in turn give it a compassionate death and utilize the entire animal which gives it back the respect that it gave to you We really need to fix our way of thinking through food

By Heidi RainsHeidi 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 amp working in fine-dining restaurants cocktailing amp bartending on the Strip and

she has a thirst for all things delicious

Up Frontand Personal

Tell me what Vegas means to you and where did you startVegas is home I was born and raised here and Irsquove eaten the better half of this city Some places surprise me and some bore me but itrsquos definitely an exciting town I actually started in the kitchen and graduated from culinary school right out of high school I began at Rosemaryrsquos and M Resort and Stack at The Mirage and it wasnrsquot until I traded sides and started working at CarneVino that I got re-inspired to start cooking again

What are some of your favorite places around town I eat in Chinatown probably three days a week I like District One Monta Raku or Krung Siam I love the spice and variety of Asian cuisine I also love the old-time non pretentious classics like Bob Taylorrsquos Ranch House and good ole American eatrsquon I love hosting dinner parties and shellfish boils at my place with co-workers Irsquom looking forward to doing a Dario Cecchini Night and using everything I learned in Italy to style out my friends

Tell me about your recent Italy tripWell I met Dario Cecchini at CarneVino through our Executive Chef Nicole Brisson who trained under him in Italy He was incredibly inspiring He came in and did a dinner event where I saw him break down a pig and do his famous porqueta and was immediately fascinated Irsquove always been interested in the art of charcuterie so I asked if I could come out to Tuscany and work for him I was there for six weeks working 14 hour days In the morning I would train doing butchery and then work at the restaurant at night doing service The service there is completely different from Vegas Itrsquos all family style with seven course meals and wine pairing

Out of everything you learned in Italy what was the most profoundI leaned everything about butchery including making lardo which was my main goal but the most spontaneous and impromptu and exciting thing I experienced was harvesting honey They had five

Bryan John

So often we talk about the passion of a renowned chef or the craft of a great bartender the sage knowledge of a true mixologist or the expertise of a fine Sommelier but itrsquos the passion of the professional fine dining server that often goes unmentioned in part because they are few and far between but also because they have yet to make a reality show about them or even an interesting documentary Yes we have Waiting and the ubiquitous service industry blogs like ldquoWhy Servers Hate Yourdquo But these funny yet mostly cringe-worthy examples are mainly relatable to the poor unfortunate souls who get verbally spit upon serving blooming onions at Outback or baby backs at Applebeersquos What I find missing within the world of ldquothe service industryrdquo are the stories of a waiterrsquos true love of maintaining spectacular service the continuous pursuit of food and wine knowledge and the unique ability to give us restaurant lovers the perfect dining experience May I introduce a man who embodies much of this vision for the ultimate foodie experience Mr Bryan John one of CarneVinorsquos best


David Leibner is one of those guys You meet him and immediately want to get to know him better You know the type handsome and confident with a strong handshake and a salted caramel voice He looks and acts like he knows whatrsquos going onhellipand thatrsquos because he does Hersquos the mastermind and creative genius behind one of the coolest apps for your phone and itrsquos one of those ideas that once you realize the brilliance of it you smack your head and say ldquoWhy didnrsquot I think of thatrdquo

An 18 year resident of Las Vegas via New York Leibner works and lives downtown participates in and supports downtown ventures and is the Founder and CEO of Itrsquos On Me and Gift Localmdasha digital gifting app that interfaces with your desktop and smoothly performs on both Android and iPhone platforms As of this writing there are three major cities with offerings Las Vegas (75 locations) San Diego (30 locations) and newly launched New York City (3 locations) with more than 250 new locations to be added within 6 months across those cities The participating merchants are a carefully curated group of locally owned restaurants and bars no big box chains to weed through when looking to give a gift Currently the app encompasses only dining and cocktails but they aim to bring personal services on board (like spas and hair salons) soon The app literally takes gift ldquocardsrdquo to a whole new level and itrsquos a win-win-win for merchant gift giver and gift recipient

Letrsquos start with the merchants Frequently merchants will employ couponing services like Groupon to drive business in the doors The downside of that is ldquoOnce a customer has had your $20 [menu item] for $10 they arenrsquot going to come back and pay full retail for that same dish no matter how much they liked itrdquo says Leibner When someone uses a gift from Itrsquos On Me it has been purchased at full retail value no discounts With the sign-up fee a merchant is guaranteed a certain amount of sales In the event that doesnrsquot happen Itrsquos On Me gives the merchant that specified dollar amount of gifts to use as they please They can send them via email or text to clients who havenrsquot visited in a while They can run a promo on Facebook to encourage participation However they

By LeAnne Notabartolo

A culinary event coordinator and live cooking demonstrator this ldquoEdu-tainerrdquo with more than

1000 demos under her belt lives to cook and eat She works with chefs at events and learns from

them and translates info for home cooks She is the Chick in Charge of Good for Spooning ndash read her blog here wwwgoodforspooningcom

leannegoodforspooningcom

Good for Spooning

David Leibner ndashGift Local amp Itrsquos On Me

decide to use them Sign up is available through the website and merchants can even add a free ldquoaffiliate buttonrdquo to their website linking clients directly to the purchasing site of Itrsquos On Me to purchase gifts for themselves or someone else No cash spent on mailing or printing Cost effective and genuinely effective marketingmdashgo figure

As a gift giver how many times have you ldquoforgottenrdquo someonersquos birthday Yeah me too This app allows you to send a gift immediately to a recipient in any of your multiple contact lists (personal Facebook Twitter) and it will arrive via text email Twitter or Facebook message Heard someone had a bad day You can send shots of their favorite spirit at the neighborhood bar or coffee and a muffin or a slice of pizza The gift you choose will show up as a photo (like a gift card) but they can use the dollar amount to select anything they want Of course you can choose a dollar amount instead of a specific item And you can gift from your desktop or your phone

When you receive a gift card do you lose it only to find it after it has expired Yeah me too With Itrsquos On Me your gifts are in your phone When was the last time you walked out the door without THAT You donrsquot need the app to receive the gift but you will need to download it to redeem your gift Redemption is easy Once you receive your check open the app find your gift and enter the receipt info from the check The gift amount is automatically deducted and the server will charge you the balance if there is one Donrsquot really like that bar or restaurant No hassle re-gifting with ease

Leibner and his team have created a unique ecosystem (think economic system) that is totally interactive symbiotic and easy to navigate The logo is easy to recognize but watch for changes once the aforementioned service options become available All too often finding local merchants with quality products can be a crap shoot By vetting these merchants for you the guess work has been taken out of gift giving by providing you with a list of premium locally owned businesses Gifting local will forever be changed

As a gift from David and Itrsquos On Me we thought it would be great for you to see how good it feels to receive a gift so click here googl0fvrdH and your next round is on us There are more than 2000 promotional gifts to be claimed at some of your favorite local merchants

David Leibner at his downtown office

Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning


Treasure Islandrsquos Sea Shack Restaurant amp Mojito BarmdashClam Bake for Two steamed clams mussels prawns sausage and whole Maine lobster split and grilled served with steamed potatoes and coleslaw

Cabo Wabo Cantina at Planet Hollywood is serving its Breakfast Quesadillamdasha combination of scrambled eggs bacon avocado pico de gallo and cheddar and jack cheese served in a flour tortilla

Brio Tuscan Grille (Tivoli Village and Town Square)Tuscan Brunch Bowl A delicious medley of tasty sausage quinoa crisp kale crimini mushrooms fresh zucchini and roasted tomatoes blended together and topped with a cage-free poached egg and a spicy Sirracha-mayonnaise sauce

Las Vegasrsquo Public School 702 is sticking to a local curriculum with the introduction of the Playerrsquos Cut cocktail featuring locally-owned Azzurre Gin with tropical ingredients such as tangerine grapefruit ginger basil and rose petals Campari Luxardo Cherry Marinade Peychaud Bitters and orange bitters and garnished with a maraschino cherry and orange disc

Delmonico celebrates September National Bourbon Heritage Month with its Back to School cocktail featuring Elijah Craig 12-year bourbon lemon juice hazelnut and cinnamon syrup coffee liqueur and garnished with dehydrated lemon wheel

Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

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o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

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gas

LAS VEGAS FOOD amp BEVERAGE PROFESSIONAL-PERSONAL PICKShellipBON APPETIT

CHEERS


BrettrsquosBY

Entertainment Draws

Caesars Palace resident headliner Rod Stewart continues with nine 2016 spring concert dates after releasing his album Another Country Dirk Arthur Wild Magic has premiered 4

pm shows in the Westgatersquos showroom with big cat magic and illusions Suzanne Somers will not be returning to the

Westgate Cabaret with her show that opened in MayDonny Osmond after vocal cord surgery is

expected to return Sept 29 at the Flamingo headlining with his sister Marie

Il Volo released their fifth studio album ldquoGrande Amorerdquo and will make a tour stop at the Palms on March 25 2016 Entertainer Jeff Civillico will remain at

Bugsyrsquos Cabaret in the Flamingo where he relocated while The LINQ showroom was being remodeled He returns Sept 20 in a new 530 pm time slotFrank Marino Las Vegasrsquo longest-running

headliner will celebrate 30 years performing on the Strip Saturday Sept 19 Fantasy at the Luxor will introduce three

fresh routines and a new opening number choreographed by two-time Emmy Award-nominee Mandy MooreLegendary artists Kris Kristofferson

and John Prine will co-headline a special performance in the Pearl at the Palms Oct 30Legends in Concert at the Flamingo will

add tributes to Taylor Swift and Frank Sinatra on Sept 14Cirque du Soleil O performers Bill

May and Christina Jones won two gold medals competing at the 2015 FINA World Championships in Russia Model-actor Tyson Beckford is Chippendales

celebrity host at the Rio through Sept 27

Notable Developments

Downtown the Plaza owners are selling the Las Vegas Club to the D owners who will close it in the future for renovations and changesIncreased by $14 Las Vegas marriage licenses

now cost $77 The first Madame Tussauds wax figure of

Nicki Minaj debuted at The Venetian in a provocative Anaconda pose

The Rivierarsquos famous ldquoNO Ifs ands orrdquo Crazy Girls bronze statue is now displayed in the Planet Hollywood casino where the show is headlining The Westgatersquos giant sportsbook is getting

a $12 million renovation its first major makeover since opening in 1986 IPEC is a new freestanding events facility

near McCarran Airport offering flexible group space for 50 to 720 attendees and onsite overnight accommodations for 200 Downtown Projectrsquos new recently remodeled

three-story Las Vegas Hostel is offering affordable accommodations with 154 beds near the Fremont East Entertainment DistrictThe Encore Resort and Tower Suites at

Wynn are undergoing a design refresh with expected completion this fall The Wrangler National Finals Rodeo has been

held at the Thomas amp Mack Center for 30 years and will continue there for up to 10 years The Bunkhouse Saloon downtown closed

again with more than 25 shows on its calendar No word if a projected adjacent venue the Wheel House will materializePawn Plaza owner Rick Harrison

announced Inna Gadda di Pizza and Pawn Donut amp Coffee will be opening at the new shopping venture Doubling in size Berger amp Son Fine

Jewelers is constructing a new location inside the Fashion Show opening in December Bootlegger Bistro opened its ldquoCopardquo Room

a nightclub ambiance special event center accommodating up to 300 guests International retailer Oakley opened inside

Miracle Mile Shops at Planet Hollywood This is one of only three stores globally In 2002 around 10000 fossil specimens

were excavated from the Upper Las Vegas Wash Now the collection is exhibited at the Nevada State Museum

Dining-Beverage Options Evolve

Chef Alain Ducasse will open elegant and sophisticated Rivea and Skyfall Lounge at the top of Delano this fall Edge Steakhouse a fine dining restaurant

helmed by award-winning Chef Nick Lees opened at the Westgate The Habit Burger Grill a California-based

burger-centric fast casual restaurant chain opened its first Las Vegas location at Hughes CenterThe Filament opened at the Fremont

featuring signature cocktails craft beers and frozen novelty favorites OwnerChef Jacques Pauvertrsquos new healthy-

oriented casual family American bistro Jacques Cafeacute opened in Trails Village Center

Upcoming Events

Brad Garrettrsquos sixth Maximum Hope Foundation Charity Poker Tournament will be at the MGM Grand Saturday Sept 19 at noon with participants playing alongside celebrities and professionals Tennisrsquos star-studded annual charity event

the Mylan World TeamTennis (WTT) Smash Hits for the first time will visit Las Vegas Oct 12 at Caesars Palace with four former players headliningmdashAndre Agassi Stefanie Graf Martina Navratilova and Andy Roddick The fourth Downtown Brew Festival will

be held Saturday night Oct 24 at the Clark County Amphitheater

RiSEndashthe lantern festival releasing thousands of flame-lit paper lanterns will return a second year at a new location on the Moapa River Reservation Saturday Oct 10EVENTURE is producing the inaugural

fundraising USO Challenge a Troop 5K Oct 31at Craig Ranch Regional Park The 12th Grape Stomp Festival will be held

Oct 3-4 at the Pahrump Valley Winery


We were served one flavor sensation after another paired with cocktails by our beauty Mariena Mercer I particularly enjoyed the ldquoSummer of Loverdquo since it tasted exactly like dessert firstmdasha lemon meringue pie in a martini glass thick creamy and rich

One of her other standout drink pairings ldquoKaffir the Reaperrdquo was served like a regular Moscow mule with the obligatory copper mug The moment I tasted it I knew it was special with its extraordinary flavors of coconut and pink peppercorns to complement the ginger beer My favorites of Itsy Bitsy Ramen Chef Ricardo Romorsquos appetizers included the pork pot stickers served with spicy soy These were very flavorful and rich slightly spicy and perfectly seasoned

Chef Brian Massiersquos Hearthstone was represented very well with his Frog Hallow peach salad which was exceptionalmdashsweet and savory It tasted like a peach pie complete with pieces of buttery crust It featured this remarkable savory element of Bentonrsquos ham and mustard seed mixed with the creaminess and subtle flavor of mascarpone

Echo + Rigrsquos Chef Sam Marvin provided one of my favorite dishes of the evening with his Snake River Farms Kobe Wagyu silver beef which was tender and very flavorful with preserved citrus chimichurri reminiscent of a sweet potato with hints of maple syrup The drink pairing for this dish from Mariena Mercer was the remarkable ldquoAmerican Gothicrdquo a Woodford Reserve combination with Ancho Reyes liqueur and chai masala tea It was rather strong and very tasty with notes of anise and clove

My absolute favorite dish of the night was the last one courtesy of Chef Kim Canteenwalla of Made LV I asked Chef Canteenwalla what made his yellow watermelon salad so dynamic He shared that the watermelon salad was prepared with many different uses of watermelon They use the whole fruit respectfully demonstrating the range of every part of a simple watermelon He created the sweet and sour flavors using the rindmdashsome parts candied and others pickled He also prepared a watermelon gelatin and condensed watermelon in cubes to intensify both flavor and color The whole watermelon salad was adorned with crystallized honey It was a truly wow dish to end a truly wow evening

With a taste of whatrsquos to come at the Life is Beautiful festival I canrsquot wait for the main event on September 25-27 in Downtown Las Vegas For more information visit httplifeisbeautifulcom

By Aimee McAffeeAimee 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 shersquos not adventuring at the latest culinary hot spot shersquos spending quality time with her

husband and two children

Food is Beautiful

Our senses were alternately soothed and stimulated with the textures and flavors offered at the ldquoFood is Beautifulrdquo event at Made LV We were offered a taste of whatrsquos to come September 25-27 with the Life is Beautiful festival the Downtown Las Vegas three-day extravaganza of music art food and learning Host Chef Kim Canteenwalla described it as the ldquoBeauty and the Beast Dinnerrdquo with Mixologist Mariena Mercer of The Cosmopolitan Las Vegas as our Beauty and all the male chefs as the Beasts

Phot

os b

y A

udre

y D

emps

ey


What is The Joy of Sake Itrsquos a sort of sake caravan that travels around the world every year It starts in Honolulu each summer then heads to the continental US and finishes in Japan in late fall when the sake-brewing season is underway But itrsquos more than a mere caravan All the sakes are presented for self-serve sampling and those sips are accompanied by sake appetizers from a dozen of the cityrsquos top restaurants Organizers decided to bring the event to Las Vegas this year to give the cityrsquos sake enthusiasts and beverage professionals an opportunity to taste the worldrsquos finest sakes in peak condition Two things set The Joy of Sake apart One the sakes present an amazing variety of styles and expressions There are artisan labels from every sake-brewing region of Japan many from breweries held in the same families for centuries Over half are not even available in the United States except once a year at The Joy of Sake And 175 of the sakes are elegant ultra-premium daiginjo labels

The second thing that sets these sakes apart is that all are entries in the 2015 US National Sake Appraisal which was held in Honolulu in July This is a rigorous blind tasting conducted under the guidance of Japanrsquos National Research Institute of Brewing established over 100 years ago to elevate the level of sake-brewing Seven judges from Japan and three from the US spent two days judging all 391 sakes Those they deemed exceptional are marked at The Joy of Sake with gold and silver stars Sakes judged by Japanese standards When The Joy of Sake started in Honolulu in 2001 American interest in sake was just beginning That year importers brought in 1829536 liters from Japan but there were challenges Media reports tended to be more enthusiastic than knowledgeable so misinformation circulated Promotional tastings masqueraded as legitimate competitions with questionable participants awarding themselves grand prizes For the public it was getting harder to find out what a good sake really was

The Joy of SakeMaking Its First Appearance in Las Vegas

on September 19By Chris Pearce

Sometime writer Frequent eater The Joy of Sake restaurant coordinator

wwwfrolichawaiicomdeliriyum808-542-1468

cpearcejoyofsakecom

When the doors to Caesars Palacersquos Augustus Ballroom open for The Joy of Sake at 700 pm on September 19 guests will see something quite spectacular even by Las Vegas standards With a total of 391 competition-level sakes spread out across eight islands theyrsquoll be looking at the biggest sake tasting display in the world outside Japan

Chris Pearce-Joy of Sake Restaurant Coordinator andLuis de Santos MS-Southern Wine amp Spirits Asian Portfolio Specialist

August 2015 I The Las Vegas Food amp Beverage Professional 23wwwlvfnbprocom

Against this background in 2001 the members of the International Sake Association a non-profit in Hawaii voted to hold a ldquosake appraisalrdquo in Honolulu with experienced professional judges from Japan They would follow the same judging criteria used at the Japan National Sake Appraisal established in 1904 Four judges from Japan and four from the US graded each entry on balance aroma taste and overall impression Balance was and is considered fundamental Sakes with very full aromas or powerful taste profiles but without the underlying structure that ties all the elements together in a balanced way generally do not fare well in the competition But there was one thing about the Japanese tradition that the International Sake Association didnrsquot like The public sake tasting that follows the Japan National Sake Appraisal every year in Hiroshima is pretty much an industry event Guests go down long tables with perhaps 150 bottles per table tasting and spitting tasting and spitting all the way down the line This didnrsquot seem like much fun to people in Hawaii who wanted a more joyful expression of sake enjoyment So they invited nine chefs to create sake appetizers held a ceremonial kagami biraki or ldquobreaking of the caskrdquo at the opening and staged hula performances throughout the evening In the first year there were 124 sakes and 450 guests Thatrsquos grown to a record 391 sakes and 1600 guests this year Worldwide The Joy of Sake events will draw more than 3500 sake enthusiasts in 2015 In 2003 The Joy of Sake was held in San Francisco for the first time In 2004 the event began a ten-year run in New York So far there have been forty events in major cities with attendance growing by the year And in a curious way as the US National Sake Appraisal and The Joy of Sake worked together to introduce to Americans competition-level sakes in perfect condition sake imports in San Francisco New York and Honolulu went up By 2007 when attendance at The Joy of Sake events had grown to 2500 people sake imports had doubled from their 2001 level I suspect this was partially due to the Appraisalrsquos policy of shipping entries under refrigeration and keeping them in cold storage so they would be at their peak for The Joy of Sake Importers began adopting this practice resulting in a marked improvement in sake quality And of course when sake tastes better it sells better and the growing import figures reflected that A drink thatrsquos on the rise Sake is at a crossroads in the United States today We still lead the non-Japanese world in our understanding of

this most enticing and elusive of the worldrsquos three great fermented beverages Europe lags ten years behind Across the US imports are up 154 over 2014 and will easily top 5000000 liters this year Over the last fifteen years no other category of imported beverage has grown as quickly or as consistently as sake Wine imports from some countries attain wonderful numbers for a while but that never seems to translate to the steady consistent growth that we see with sake as it gradually works its way into the lifestyle of Americans Whatrsquos keeping it back from even more growth I think that peoplersquos dining and drinking habits are deeply embedded and donrsquot change that quickly It will probably take generations but if thatrsquos true itrsquos good news for sake importers and distributors as well as their restaurant and retail customers At The Joy of Sake Honolulu which attracted a record 1600 people guests were overwhelmingly in their 20s and 30s It seems that as they consider what their beverage of choice will be in their lifetimes many are drawn to sake We expect the restaurants at The Joy of Sake Las Vegas to be a big draw Dishes like Royrsquos braised pork belly with huckleberry compote and uni sauce SushiSambarsquos tiradito with salmon garlic chips and kinkan honey and Other Mamarsquos smoked shrimp ceviche with sweet potato chipsmdashnot to mention Raku Aburiyarsquos sashimi slicing stationmdashshowcase sakersquos versatility as a pairing companion par excellence Never assertive always supportive it complements a wide range of cuisines Why else do so many chefs reach first for the sake menu when the time comes to relax after a long day in the kitchen Great sake and delicious food by themselves still arenrsquot enough to put an event over the top as happens every year at The Joy of Sake Some kind of magic happens when yoursquove got more than a thousand people enjoying themselves so much Itrsquos hard to describe I hope yoursquoll have a chance to experience it for yourself The Joy of SakeSeptember 19 700-1000PMCaesars Palace Augustus BallroomTickets $75$85 at the doorAvailable online at wwwjoyofsakecom

Itrsquos sake time Yoursquore at the worldrsquos greatest sake celebration staring at hundreds of bottles of beautifully arrayed sake Itrsquos more sake than yoursquove seen in your life And each one awaits your tasting pleasure Where do you start Overcome by sake frenzy many newbies simply head for the nearest table and start sampling But there are ways to navigate the hundreds

This worldrsquos dustwashed away

by a cup proffered with gracemdash Joro

of choices ways to maximize your sakesfactionTip 1 Nobody can get through all 391 sakes so donrsquot even try Thirty to forty is a good samplingTip 2 If yoursquove never tried sake start at the Daiginjo A tables These top-line sakes are floral nuanced gentlemdashan excellent intro Nearly half the sakes at The Joy of Sake will be daiginjosTip 3 The sakes are divided

into four categories Daiginjo A Daiginjo B Ginjo and Junmai Sample a few at each table to find the genre you like best This will also give you a good idea of what type to order at restaurantsTip 4 Check the card in front of each sake Itrsquoll tell you if it won a gold or silver award at the US National Sake Appraisal No star doesnrsquot mean itrsquos badmdashthe overall level of the sakes is hard to match

even in JapanTip 5 A black star on the card means that sake isnrsquot available in the US The card will also tell you where the sake was mademdashnotable because sakes display regional differences Tip 6 Donrsquot stress about searching for harmony of taste aroma body and balance Everyone will have a different favorite Just sip to find sakes you like

How to Joy of SakeTips for Navigating the Worldrsquos Greatest Sake Celebration


PRODUCT SPOTLIGHT

Sassy SaucesWhy not try experimenting with some of your more traditional sauces by adding different products creating a unique infusion of flavors At Major we like to be different and believe that you should step outside your comfort zone once in a while in terms of flavor mixing We like to combine flavors to make dishes that stand out and what better way to do so than by mixing savory and sweet together

By adding Majorrsquos fruit bases into your existing sauces and oils you can add a real depth of flavor and they taste great with meat fish and vegetables

Flavors include Strawberry Raspberry Clementine Cherry and Fruits of the Forest All five flavors come in simple to use 500g squeezy jars and are supplied with a free applicator nozzle which can be used to neatly decorate your plates or dishes You can achieve massive cost savings and they also mean you no longer have to rely on

seasonal availability of fruit throughout the year They are all suitable for vegetarians are Gluten Free and are made with natural ingredients with no artificial flavorings or preservatives

ldquoWe tried adding the delicious Clementine Fruit Base to our regular Hollandaise Powdered Mix to create a new take on a classic sauce and were all amazed at the results The Cherry Fruit Base into our popular Demi Glace is also a great one for brown sauce recipes adding a delightful sweet note to your dishrdquo comments Chris Enright Development Chef of Major Products

The Cherry and Clementine Fruit bases also lend themselves very well to duck recipes and can be brushed on before cooking to give a crisp glazed outer skin which penetrates a fruity flavor directly into the meat

If yoursquore looking to add a subtle burst of natural flavor to your sauces taste the difference for yourself with Majors fruit bases ndash you wonrsquot be disappointed

Opening soon by the time this comes to print will be BEAUTY amp ESSEX at The Cosmopolitan Tao group is opening it in the old Comme Ca restaurant The first location is located in New York and now has moved west One of the new offerings from the New York menu will be Chipotle Duck Chilaquiles Irsquove always had chicken so canrsquot wait to try something new Grilled cheese sandwiches dumpling soups and lots of Vegas-style items for the first time will be presented We donrsquot have the hours yet but Chef Chris Santos will publish them soon

LARSENrsquoS GRILL at the Galleria at Sunset is reached from outside the mall via an escalator alongside a water wall Filled with dark woods inside this is a higher end restaurant than you would expect at almost any mall They offer wet and dry aged steaks pork chops and all orders are extremely large portions Their artichoke dip is not the standard but has large pieces of artichoke and spinach The creamed spinach is smooth tasty and very well prepared Excellent food and service located at 1300 W Sunset Road Noon till 10 702-478-9499

Bite into a tasty piece of chicken fresh-fried and coated to bring on that ldquocrunchrdquo sound that we all remember when Grandma used to fry it up BLUE RIBBON FRIED CHICKEN in Downtown Summerlin will have you coming back over and over again With chipotle honey as a dipping sauce for the tasty chicken Boylanrsquos cane sugar sodas milkshakes and plenty of draft beers you will be totally satisfied with every order You can also decide to pull it off the bone and have it on a bun with caramelized pineapple Orders come by the piece $150 for wings tenders $375 all the way to 20-pieces family dinners Sunday thru Thursday 11-10 and Friday and Saturday till 11 702-329-9300

ANNIErsquoS GOURMET ITALIAN BISTRO has a new home at 75 S Valle Verde Drive in Henderson Long remembered from Horizon Ridge Parkway this new location has added something that I totally love a pet-friendly patio Yes Buster or Bunny can come along

with you and sit right next to your table The stuffed mushrooms are raved about by everyone along with roasted pepper salad shrimp scampi and one of the tastiest veal Marsalarsquos around Tuesday thru Thursday 4-930 Friday and Saturday 4-10 and Sunday 4-9 702-254-3663

HABIT BURGER GRILL a chain out of California has opened close to McCormickrsquos and Gordon Biersch at 365 Hughes Center Drive Featuring charburgers and fries shakes and malts all menu items are made to order It is a fast but casual place and easy to get to

By Shelley Stepanek

Dig Right in to New RestaurantsShelley 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


I would appreciate input from my readers to help drive the direction of my column this year 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 vegaslinda89129yahoocom Your comments questions or concerns will help determine the direction for my next monthrsquos column and earn you a copy of my book (see brief detail above) Be sure to include your mailing address when sending your responses

By Linda Westcott-Bernstein

HumanResourcesInsights

Leadership with Heart

Do you have the heart of a leader Hopefully you do If you do what does it look like to you to apply heart to your work and life Drop me a line at the email below and tell me what your heart-felt leadership looks like I like many HR professionals am a people person and I spend my personal and professional life observing and evaluating people As an HR practitioner it is my job to assess situations analyze behaviors and evaluate people and the decisions that they makemade It is a fascinating field Imagine trying to figure out why someone would risk his or her financial future stealing a frying pan

To do my job I oftentimes have to think outside my frame of referencemdashsometimes putting myself in other peoplersquos shoesmdashand try to understand the way in which they think andor react to a situation I observe their facial expression watch their demeanor and also assess their honesty and sincerity all at the same time in which they are explaining why they behaved the way they did As is always necessary I listen carefully to find the truth sometimes hidden among the many things they say and the way in which they say them It is important that I donrsquot prejudge them because as we all know wemdashas human beingsmdashall do things for a variety of very good reasons which frankly others might find difficult to comprehend

What do I mean when I talk about having heart To have heart means that you care about people I believe that the characteristics of a leader with heart include empathy ethics strength wisdom confidence and compassion I believe that you have to care about people before you can do right by them I remember a case where a young woman was accused of taking a petty cash fund from the office managerrsquos desk one day She was shy and naiumlve and very inexperienced for her job and situation She also seemed to have more than her share of drama in her personal lifemdashlater I found out that she and her young son were victims of an abusive situation at home When we conducted our investigation she vehemently swore that she had not taken the money even though she was the only one with access (a key) to as well as being responsible for these funds Of course she was suspended while we conducted an investigation and I spent many hours talking with investigators

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

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

and training programs designed for all levels of employees

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

Phone 702-326-4040Email Vegaslinda89129yahoocom

Website wwwLJBConsultingnett

about the facts One afternoon I met with her and began asking her questions about her job and her co-workers I will never forget how she explained to me in great detail and care that this job was one that she truly loved because she was treated with respect by everyone allowed to contribute each day and was part of a team which felt like family She explained to me in a soft and emotional voice that she would never jeopardize this situation because it was a blessing and her ticket out of her nightmare of a home life I was mesmerized by her expression and carefully chosen words and knew immediately that she was speaking the truth I just had to listen closely and with my heart As it turned out one member of the night crew came forward a couple days later to confess that he had seen another night crew member sneak into the office and steal the money with a duplicate key that the co-worker had had made

Now donrsquot get me wrong I am objective and I do embrace the importance and value of rules procedures and intellect to the overall cohesiveness of our society and our workplaces But I also believe that we must never lose sight of the fact that we are dealing with living breathing and fault-prone ldquohuman beingsrdquo and that people when faced with a choice will opt to do the right thing almost all of the time I believe that until we can walk in another personrsquos shoes we can neither understand them and their decisions nor can we judge them based upon a set of rulesmdashour rulesmdashthat may not apply in their world

[In one situation an individual actually put not only his job but his future on the line when he attempted to steal a fry pan from his place of work by hiding it down his work pants As we all know theft can be a career ending move in any industry but is a particularly bad move if you want to continue a career in the hospitality industry]


By Ben Brown

Ben is an MBA candidate at USCrsquos Marshall School

of Business specializing in hospitality marketing and

analytics He has served as a food amp beverage strategist

with MGM Resorts as well as reviewed more than 200

Las Vegas restaurants with CBS Local and Examiner

com Contact him at Benlvfnbcom

The BottomLine

When I say lsquonon-monetary promotionrsquo I mean that the promotion doesnrsquot revolve around a direct price discount such as 10 off It all revolves around consumer psychology Sometimes offering more product rather than a lower price is perceived to have greater value Of course all promotions do come at a cost but the key is to frame them in terms of the product rather than the price This method allows customers to focus away from the money they spend devoting their attention toward the benefits they receive

To put this into clearer terms letrsquos use a non-business example You call on a friend to help you move into a new house In exchange for their time and effort you take them out to dinner after yoursquore done Could you hand them some cash Of course but introducing hard money removes the personal aspect of the transaction Your friend now feels less like a friend and more like underpaid labor The meal on the other hand demonstrates far greater value by showing your personal gratitude even though it probably costs less than the cash yoursquod otherwise dole out

Restaurants have so many ways to show customers this kind of lsquopersonalrsquo gratitude Free food and drink promotions are at the top of the list Appetizers sides desserts add-ons and premium beverages are all great ways of enticing someone to come in through your door One of the biggest benefits of these promotions of course is that the retail value or customerrsquos perceived value is far greater than your cost of making the product If you were to ask most customers what they think when they see ldquofree appetizerrdquo very few of them would respond with ldquoa few bucks for the food and laborrdquo Few of them would allude to the appetizerrsquos menu price In the eyes of most customers something like a free appetizer equates to a fuller restaurant experience that they wouldnrsquot otherwise enjoy on their own

Take full advantage of these promotions by making these giveaways experimentalnew menu itemsmdashNobody is going to turn down a freebie and they can provide valuable feedback to determine if the item will be a profitable addition to your repertoire You can also use these promotions to clear out inventory such as ingredients nearing the end of their prime or wine that needs to be cleared out to make room for a new shipment In both cases be sure to serve only what meets your quality standards Everything tastes better when itrsquos free but subpar products will take away from the experience as a whole as well as your overall brand

Another successful promotion is bundled menu items Prix-fixe tasting menus lsquoRestaurant Weekrsquo menus and the like all reflect the same value-add of a more comprehensive restaurant experience for less than what yoursquod pay for each individual component Bundling works to your advantage in multiple ways presenting customers with lsquoa deal they canrsquot refusersquo while at the same time upselling them on items they may not order a la carte

If you decide to experiment with bundling be sure to keep two huge points in mind First choose items that best reflect your restaurant Customers want your most famous appetizer entreacutee and dessert If you try to throw in a lower-tier item into any part of the mix your bundle runs the risk of being seen as a scam Second your portion sizes need to be the same as they would be if ordered a la carte Unless yoursquore adding more courses [ie serving half-portions of two entrees] customers will be furious if their entreacutee is 23 the size of their neighborrsquos

These are just a few food-based promotional options and each category presents seemingly endless possibilities People go out to eat with the intention of enjoying great food atmosphere and service so push that benefits-based mindset rather than bringing up the price they will pay

Make Promotions About More than Just the Money

LAS VEGASrsquo ORIGINAL BREWING COMPANY

wwbigdogsbrewscom

ON TAP AND IN BOTTLES THROUHOUT SOUTHERN NEVADA

Lowering prices is a surefire bet to increase customer turnout [supply equals demand after all] but it may not always be the most economically viable way to promote your restaurant Tons of options exist beyond your classic 10 discount or heaven forbid 50 discount that will bring more people through your door Experimenting with non-monetary promotions may very well do a better job of driving traffic while saving you money in each transaction


Megan Mackrsquos 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

The options in nightlife choices are endless in Vegas Day clubs nightclubs and afterhours spots are just the tip of the iceberg but us locals take it to the next level We have the whole week and weekend to partake in activities When the typical weekend ends ours is just beginningItsy Bitsy Ramen and Whisky debuted its first industry night ldquoWhisky Spoutrdquo August 4th boasting half off menu items and an open bar from 8-9 pm for industry professionals The menu seemed fairly typical for a ramen house but nothing jumped out as a ldquomust haverdquo As I did not partake in the open bar I did order a few great cocktails The Sugar Plum Fairy is delicious and refreshing especially if yoursquore seated on the patio Seating seemed limited so I would suggest making a reservation and arriving early Itsy Bitsy is located in downtown Las Vegas in the Ogden at 150 N Las Vegas Blvd 100Another great late night eatery is District One Kitchen and Bar on Jones near Desert Inn This Asian-inspired restaurant has a great selection of craft beers that pair magnificently with the appetizers that hit the spot for any after hour cravings you might have I indulged in the oxtail fries covered in gravy topped with a fried egg and washed it down with Roguersquos Sriracha Hot Stout beer And with an added reverse happy hour that place makes me one happy girl Now if I must partake in the nightclubs festivities I always choose to frequent them on an industry night Each nightclub as well as day club has their own day as to which they focus on the needs of the

locals particularly those who work in the clubs pools and such They get groups of us in sat and drinks in our hands quicker than any tourist will ever experience I attended XSrsquo industry night at the Encore Hotel and Casino The experience was great as usual a comped bottle for our group drink tickets and energetic beats from Flosstradamus His style of music is a clash of hip-hop trap and house You canrsquot help but smile and dance around because the crowd he brings is always so spirited And before you leave for the night donrsquot forget to get a selfie in the famous XS bathroom Every local lady has one itrsquos almost tradition Sorry fellas itrsquos a girl thing Monday nights at XS are a guaranteed good time Thanks to ABSOLUT ambassador Raul Faria bartenders and our ldquoplus onesrdquo had a grand time at the movies at the AMC Town Square recently They bought out a huge theater showcasing Straight Outta Compton the true-life story of infamous rap group NWA Not only did we get free drinks and admission to the movie but we were also able to attend a special after-party held at Herbs and Rye Nectaly Mendoza and his crew made sure everyone was well taken care of with themed cocktails such as the ldquoIce Cuberdquo and ldquoEazy-Erdquo They were all to die for Foxtail Nightclub inside the newly reclaimed SLS Hotel finished the weekend with a huge performance from Redman and Method Man ldquoMADErdquo Sundays is designed around the hip-hop crowd catering to the locals The fifty-table venue was packed with industry and fans galore They put on a great

show for forty-five minutes covering their classics from ldquoHow Highrdquo and ldquoCereal Killerrdquo They definitely brought back the nineties Foxtail will continue to bring back the classics until the summer ends They will be a Sunday hip-hop competetor for sure Now just as Memorial Day Weekend symbolizes the beginning of the Vegas summer Labor Day Weekend brings it to an end It is the last major weekend of the year in which every place has a killer lineup Room prices skyrocket and industry staff becomes numb just hoping the weekend ends quickly and safely You have more options than ever of places to go and huge performances but unless you are working any of these events most locals stay off the Strip This weekend in September bids adieu to the scorching summer heat reminds us not to wear white and allows up to hang up our bikinis for next year

Upcoming worthy events (September)

Labor Day Weekend (4th-7Th)Drake Hosted by Kevin Hart Hartbeat weekend at the Cosmo (5th-6th)I Heart Music Festival at MGM Grand (18th-19th)Life is Beautiful at Downtown Las Vegas (25th- 27th)

Industry Nightlife Nights

Sunday Foxtail Bank Monday Marquee XSTuesday Drais 1OAK HydeWednesday Surrender Chateau LAX LightThursday TAO Tryst


Founded in 2011 by Rino Armeni the Las Vegas Business Academy (LVBA) is a nonprofit organization with the goal to make a difference in the Las Vegas community through the education of its young professionals By offering Las Vegasrsquo most promising students up to $75000 in scholarship funding to earn a Master of Business Administration (MHA) Master of Hospitality Administration (MHA) or Juris Doctorate (JD) from University of Nevada Las Vegas (UNLV) the organization helps these students pursue their dreams without the financial burden that comes with higher education By requiring the scholarship recipients to stay in Las Vegas for a minimum of five years after graduation the organization ensures the talented individuals molded through the program dedicate their expertise to local businesses ldquoAt the Las Vegas Business Academy we are devoted to encouraging on-going education and motivating individuals to become their best selvesrdquo said Rino Armeni chairman and founder of the LVBA ldquoThrough their graduate education at UNLV and hands-on work with our highly esteemed board we are working to create the next generation of top-tier business professionalsrdquo Over the past four years the LVBA has built a leadership board structured around successful and influential members of the Las Vegas business community The LVBA Board of Directors is made up of top executives from businesses ranging from MGM Resorts International Hakkasan Group and Las Vegas Visitors and Convention Authority to Southern Wine amp Spirits Blau and Associates Wyndham Consumer Finance and many more By putting an emphasis on hands-on learning and offering an unparalleled mentor program with members of the Board of Directors the LVBA allows their recipients to foster the skills necessary for success after graduation Each month the scholarship recipients work one-on-one with a

Las Vegas Business Academy Offers Prestigious Scholarship Programto Build a Foundation for the Future Leaders of Las Vegas

Daven Cameron Brooke Luna Caleb Green and Mackenzie Warren pursing Juris Doctorates and Justin Hawkins pursuing a Masters of Hospitality Administration Each scholarship recipient has an impressive background demonstrating their dedication motivation and commitment to becoming Las Vegasrsquo future industry leaders As the primary source of funding the LVBA holds an annual fundraiser an extravagant event where Las Vegasrsquo most influential leaders gather for an evening under the stars to raise money to continue funding young professionalrsquos higher education This year the LVBA will host its ldquoRockinrsquo on the Striprdquo event at The Cosmopolitan of Las Vegasrsquo Bamboo Pool on Saturday Oct 3 from 8 to 930 pm Guests of the event will have the opportunity to sample delectable dishes from local Las Vegas restaurants including lue Ribbon Sushi Bar amp Grill Buddy V Capital Grille China Poblano DOCG Four Seasons Honey Salt Jaleo Estiatorio Milos Wicked Spoon Scarpetta Sierra Gold Hakkasan STRIPSTEAK and more Select VIP guests will have the opportunity to join board members and scholarship recipients for Counting Crows at The Boulevard Pool Each year at the fundraiser the LVBA recognizes prominent business professionals who serve as an exceptional example for LVBA scholarship recipients to learn from This yearrsquos honorees include Blau amp Associates Founder and CEO Elizabeth Blau and El Cortez Hotel amp Casino Executive Vice President Alex Epstein These two individuals are being recognized for their dedication to leading and positioning Las Vegas as a premier destination through innovative and fresh business approaches Students interested in pursuing a MBA MHA or JD at UNLV are encouraged to apply for Las Vegas Business Academyrsquos scholarship program to receive up to a $75000 scholarship To apply interested students should visit wwwlvbanvorg or call (702) 998-2138 Applications are reviewed upon a rolling basis

different board member directly in the field By experiencing a wide variety of industries the recipients gain an understanding of how various industries work together even when they are not directly related With the assistance of experienced mentors the board has designed the mentor program to offer the students the rare opportunity to learn areas of diverse positions within their respected industry to help them personally develop their desired career path ldquoEach of our students offer something unique that I think will not only help them succeed but also benefits Las Vegas after their graduationrdquo said Max Tappeiner LVBA president and vice president of hotel operations at Venetian Palazzo ldquoThrough our mentor program I am able to pass on the knowledge Irsquove gained through my experience in the hospitality industry and help these students grow as young professionalsrdquo While the selection process is difficult and extensive students who prove to have the talent intelligence dedication and motivation will be selected for the program that ensures their career thrives from the moment they graduate Similar to the members that make up the board the scholarship recipients have integrity respect determination and courage while showing great teamwork and leadership skills Over the years LVBA has seen two recipients graduate from UNLV and start their careers Matt Sheahan graduated in December 2014 with his Master of Business Administration taking a position as a hospitality analytics manager at MGM Resorts International Tasha Schwikert graduated in May 2015 with her Juris Doctorate accepting a position as a judicial law clerk for the Eighth Judicial District of Nevada The LVBA currently has six scholarship recipients Keivan Roebuck pursuing a Masterrsquos degree in business administration and a Juris Doctorate


EVENTS AD INDEX

September 5New Vista Wine WalkTown Squarewwwwinewalklvcom

September 12 Las Vegas Food amp Wine FestivalRed Rock CasinowwwBarcelonala

September 16 Las Vegas Largest MixerTuscany Suites amp Casinowwwlargestmixercom

September 19 Flavors of the HeartWorld Market Centerwwwflavorsoftheheartcom

September 19BBQ at The Bitter Root Ranch wwwopportunityvillageorg

September 19The Joy of SakeCaesars Palacewwwjoyofsakecomlas-vegashtml

September 25-27 Life is Beautiful Downtown Las Vegashttplifeisbeautifulcom


September 27-29 California Grocers Association ConferencePalm Springs Convention Center wwwcagrocerscom

Al Dentesrsquo Provisions page 11 salesaldentescom 702-642-1100

Audrey Dempsey Infinity Photo page 16 wwwinfinity-photocom 702-837-1128

Big Dogrsquos Brewing Company page 27 wwwbigdogsbrewscom 702-368-3715

Con Arts page 16 Las Vegas wwwconartslvcom 702-260-3320

Global Gaming Expo page 32 wwwglobalgamingexpocom

Jayrsquos Sharpening Service page 12 wwwjayssharpeningcom 702-645-0049

JCCNV page 16 wwwjccnevadacom 702-428-0555

Major Foods page 25 wwwmajorproductscom 702-838-4698

Niigata Sake Festival page 30 httpsakenojinjpenglish 025-229-1218

SoCal Food amp Beverage Professional page 31 mikelvfnbcom

The Joy of Sake page 2 wwwjoyofsakecom

The Spice Outlet page 11 wwwthespiceoutletcom 702-534-7883

White Soy Sauce page 8 wwwwhitesoysaucefoodcom

SEPTEMBERNATIONAL CHICKEN MONTH NATIONAL MUSHROOM MONTH

SoCalfnbprocom


September 2015

5

14

17

Cover

28

FEATURESFRONT COVER FEATURES THE JOY OF SAKE EVENT coming this year to Las Vegas for the first time in its 15 year history and will be an event not to miss and hosted at Caesars Palace Considered the largest sake tasting outside of Japan The Joy of Sake wonrsquot let sake lovers down with more than 391 distinct brands from all over Japan The organizers have included a ldquoHow Tordquo sake tasting guide yoursquoll want to review and follow as you glide through the sake tasting tables which include a number of local Asian restaurants with samplings to help balance the overall experience wwwJoyofSakecom

PAGE 28 WELCOMES OUR NEWEST WRITER MEGAN NICOLSON AND HER NIGHLIFE COLUMN where Megan researches the nightlife scene throughout Las Vegas and brings us updates and insights to the industry that you can use in planning your nightlife experience Megan has been a longtime resident in Las Vegas and has seen the industry continue to reinvent itself so yoursquoll need this info to keep up We are always glad to hear from readers who have something to add to our articles at infolvfnbcom

PAGE 29 THE LAS VEGAS BUSINESS ACADEMY SERVES THE BUSINESS INDUSTRY in helping talented individuals receive their degree from UNLV with a commitment to serve the Las Vegas community for 5 years after graduating LVBA funds its program with a yearly major fundraising event which this year is hosted by The Cosmopolitan on Saturday October 3rd honoring Elizabeth Blau CEO of Blau amp Associates and Alexandra Epstein Executive Vice President at the El Cortez Hotel For more information contact the Las Vegas Business Academy at 702-998-2138 wwwlvbanvorg

BACK COVER FEATURES THE UPCOMING GLOBAL GAMING EXPO once again back in Las Vegas and bigger than ever Known as the largest gaming expo in the world it draws exhibitors and attendees from around the world connected to all aspects of the gaming industry Several years ago G2E as itrsquos called developed a new section dedicated to food amp beverage within the gaming properties and is now an important part of the show affectionately called FampBG2E See you there 928-102 httpwwwglobalgamingexpocom

29

32

Page 4Hot Off the Grill

Page 5For the Love of the Craft

Page 6 Whatrsquos Brewing

Page 7 Western Hospitality amp Hospitality Expo

Page 8 West Eats EastmdashChopsticks

Page 9 Food for Thought

Page 10Chef Talk

Page 12CheferymdashGourmet Dining in Your Dining Room at Takeout Pizza Prices

Page 13Wine Talk

Page 14

Whatrsquos Cooking

Page 15


Page 17

Up Front and Personal

Page 18

Good for Spooning

Page 19

Las Vegas Food amp Beverage

Professional-Personal Picks

Page 20

Brettrsquos Vegas View

Page 21

Food Is Beautiful

Page 22

COVER FEATURE

The Joy of Sake Making Its First

Appearance in Las Vegas on

September 19

Page 24

Product Spotlight

Page 24

Dig Right in to New Restaurants

Page 26

Human Resources Insights

Page 27

The Bottom Line

Page 28

Megan Mackrsquos Latenight

Excursions

Page 29

Las Vegas Business Academy

Page 30

Events

Ad Index

CONTENTS AND COMMENTSFROM THE PUBLISHER

MIKE FRYER











lvfnb




K Mike Masuyama PhD



Allen Asch




Linda Bernstein





Jackie Brett



Les Kincaid



CONTRIBUTING STAFF


Michael Oshman


Alice Swift

JournalistLatenight

Megan Nicolson


Ben Brown






HOT OFF THE GRILL




oto

by B

en S

tock



By Adam Rains

















Massimo

Phot

o by

Ada

m R

ains


Phot

os b

y Jo

e U

rcio

li


By Bob Barnes




Email boblvfnbcom




















Traditionalyet New







without the Color














By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100














Chefery Team photo


Phot

os b

y B

ill B

okel

man

n




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom











lvfnb




K Mike Masuyama PhD



Allen Asch




Linda Bernstein





Jackie Brett



Les Kincaid



CONTRIBUTING STAFF


Michael Oshman


Alice Swift

JournalistLatenight

Megan Nicolson


Ben Brown






HOT OFF THE GRILL




oto

by B

en S

tock



By Adam Rains

















Massimo

Phot

o by

Ada

m R

ains


Phot

os b

y Jo

e U

rcio

li


By Bob Barnes




Email boblvfnbcom




















Traditionalyet New







without the Color














By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100














Chefery Team photo


Phot

os b

y B

ill B

okel

man

n




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom



By Adam Rains

















Massimo

Phot

o by

Ada

m R

ains


Phot

os b

y Jo

e U

rcio

li


By Bob Barnes




Email boblvfnbcom




















Traditionalyet New







without the Color














By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100














Chefery Team photo


Phot

os b

y B

ill B

okel

man

n




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom


Phot

os b

y Jo

e U

rcio

li


By Bob Barnes




Email boblvfnbcom




















Traditionalyet New







without the Color














By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100














Chefery Team photo


Phot

os b

y B

ill B

okel

man

n




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom






Traditionalyet New







without the Color














By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100














Chefery Team photo


Phot

os b

y B

ill B

okel

man

n




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom




Traditionalyet New







without the Color














By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100














Chefery Team photo


Phot

os b

y B

ill B

okel

man

n




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom


By Les Kincaid






FOOD FOR THOUGHT











Yield 4 servings



Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100














Chefery Team photo


Phot

os b

y B

ill B

okel

man

n




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom


Chef TalkCorn

By Chef Allen Asch











and Blends



Ounce or More












702-642-1100














Chefery Team photo


Phot

os b

y B

ill B

okel

man

n




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom



and Blends



Ounce or More












702-642-1100














Chefery Team photo


Phot

os b

y B

ill B

okel

man

n




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom












Chefery Team photo


Phot

os b

y B

ill B

okel

man

n




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom




By Alice Swift















Alice















By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom











By Bob Barnes




Whatrsquos Cooking

Phot

o by

Bri

an M

anna

smith

Phot

o by

Chr

is W

essl

ing



Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom


Phot

o by

Chr

is W

essl

ing

Phot

o C

ourt

esy

of L

azy

Dog

Res

taur

ants




























Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom















Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom














Bryan John











Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom










Good for Spooning








Phot

o co

urte

sy o

f LeA

nne

Goo

dfor

Spoo

ning







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom







Phot

o Tr

easu

re Is

land

Hot

el amp

Cas

ino

Phot

o cr

edit

J R

ick

Mar

tinPh

oto

cred

it B

RIO

BR

AVO

Res

taur

ant G

roup

Phot

o by

Pet

er H

aras

ty

Phot

o by

Chr

istop

her D

eVar

gas


CHEERS


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










wwbigdogsbrewscom





















EVENTS AD INDEX
























SoCalfnbprocom


BrettrsquosBY

Entertainment Draws



































Upcoming Events


















Food is Beautiful


Phot

os b

y A

udre

y D

emps

ey








cpearcejoyofsakecom














PRODUCT SPOTLIGHT














By Shelley Stepanek























By Ben Brown







The BottomLine










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