March 2013 The Las Vegas Food & Beverage Professional

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March 2013 I The Las Vegas Food & Beverage Professional 3www.lvfnb.com

March 2013

CONTENTS

7

11

28

Page 4Hot Off the Grill!

Page 5Ask Doctor Sake

Page 6HR Insights

Page 7 Taste of Canada Shows Vegas the Goods

May We Recommend: Kyara Japanese Tapas

Page 8 Anthony Bourdain and Eric Ripert

Poppy Den Introduces Cocktail Dropper “Mixology Kit”

Page 9 What’s Brewing?

Page 10 Food for Thought

Page 11 Nosh & Swig Makes Big Impact with Small Plate

Page 12 Brett’s Vegas View

Page 14Sommelier Vs. Cicerone Showdown

Page 16Cover Feature:Nightclub & Bar Convention & Trade Show

Page 18 What’s Cooking?

Page 19 Las Vegas Chocolate Festival and Pastry Show

Splendor in the Glass

May We Recommend: Taqueria Canonita

Page 21

Niigata Sake Festival

Page 24

Vegas’s Finest Irish Pubs

Are Ready for

St. Paddy’s Day

Page 26

Epicurean Corner

Page 28

Gordon Ramsay Brings a

British Invasion to the Las

Vegas Strip

Page 31

Advertiser Index

Events

FEATURESCover NIGHTCLUB & BAR SHOW RETURNS TO LAS VEGAS and once again

this year, looks bigger and better than ever! NCB is the industry’s largest mixer/party held in the biggest party-town in the country. Nightclub & Bar professionals come to enjoy seeing, tasting and experiencing the latest products to the industry by day, and then party all night at some of the hottest clubs in the country!

Full story on page 16

20 THE NIIGATA SAKE FESTIVAL is fast approaching and will take an elite and fortunate group on a memorable tour of the most famous sake region in Japan. Niigata in spring is beautiful and if luck is with us, you will be able to experience the traditional Japanese cherry blossoms in bloom!

KAMMPAI!

31 WOW! FOOD & BEVERAGE SHOWS FOR MARCH ARE EXPLODING! For us in the industry, March is one of the busiest months in the year

attending shows, expos and events here in Las Vegas. Here are just a few you don’t want to miss. Check our Calendar of Events for all the details,

CHEERS!

BackCover CATERSOURCE SHOW IS BACK in town March 10 thru 13, and as the

largest catering-dedicated event in the US will be sure to satisfy industry professionals. Co-exhibiting at Catersourse is the Nevada Restaurant Association presenting The International Restaurant Show and ACF Chefs Association with The Chefs Challenge. Exhibits open March 12 and 13.

4 The Las Vegas Food & Beverage Professional I March 2013 www.lvfnb.com

JournalistBeth Ellyn Rosenthal

JournalistKim Trevino

JournalistK. Mike Masuyama Ph.D.

“Dr. Sake”

JournalistChandra Paige

Spirits EditorAdam Carmer

JournalistCharlotte Maher

JournalistsLucille Thaler &

Tony Zanoff

JournalistLinda Bernstein

Pre-Press TechnicianBrandon Yan

JournalistChef Jet

JournalistJuanita Fryer

JournalistJackie Brett

JournalistShelley Stepanek

JournalistLes Kincaid

JournalistsScott & Elaine Harris

Journalist Mitchell Wilburn

Bob BarnesEditorial [email protected]

Juanita AielloCreative [email protected]

March 2013

Mike FryerEditor-in-ChiefThank you for joining us in this issue of The Las Vegas Food & Beverage Professional.For any questions, comments or advertising inquiries please email [email protected]

HOT OFF THE GRILL!

CONTRIBUTING STAFF

JournalistMichael Oshman

JournalistAlice Swift

JournalistLisa Podaca

Journalist & Photographer

Ben Brown

PhotographerJessica Kuiper

PhotographerBill Bokelmann

PhotographerRose Powell-Carver

PhotographerShanna Magnuson

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

Las Vegas, NV 89146www.lvfnb.com

The Las Vegas Food & Beverage Professional

@lvfnb

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

NOTE: All submissions become the property of The Las Vegas Food & Beverage Professional.

THE NIIGATA SAKE TOUR is just around the corner, March 12 through 19, and here the planning committee

is making final preparations for this exciting trip of a lifetime to the largest sake festival in Japan. Niigata, Japan is known for its superior quality of sake due to

its pristine ground water, great sake rice, generations of brewing experience and a perfect sake brewing climate.

Along with LVF&B Pro are Asian Ambassador Yuno Hayashi and K. Mike Masuyama “Doctor Sake.”

SPLENDOR IN THE GLASS was recently hosted again this year at the LVH and once again MC for the

event was Las Vegas TV and radio personality Nate Tannenbaum. Proceeds from this local PBS Station

fundraiser go to help funding further community programs and airtime. Beer, wine and spirits, plus

the personnel to serve it came from Southern Wine & Spirits of Nevada. Great job, and congratulations!

A TASTE OF CANADA was recently hosted at the Las Vegas Country Club where over 40 food

& beverage manufacturers from Canada presented products to the industry here in Las Vegas.The event

was well attended and covered by food & beverage media including LVF&B Pro. Here we are with Claire

Citeau representing Alberta Agriculture and Rural Development and Los Angeles-based Ronan Caillo,

Canada’s Consul & Trade Commissioner.


Sushi never goes without sake. Sake goes with sushi on all occasions nowadays. Almost. Sushi and sake seem inseparable partners. Were they always and will they be forever? I can’t tell anything in the future through my crystal ball, but I can tell you it was “not.” Sushi was not recommended with sake for many, many years in Japan. Serious, authentic chefs did not serve sake with anything flavored with vinegar. As a matter of course, rice for sushi was flavored with vinegar, a little bit of sugar and salt. Some added a drop of soy sauce. Vinegar negated the serving of sake. Why? Because vinegar was thought to ruin the delicate flavor of sake. A strong pungent vinegar (acetic acid) smell covered other flavors in mouth on days when sake was usually served hot, evaporating vinegar easier. In addition to such a sensual issue, vinegar was psychologically disliked because it was the final product of alcohol spoilage or further aerobic change. Alcohol can be converted or spoiled by vinegar (acetic acid) by certain bacteria under certain conditions. Accordingly, sake was not served with such bad spoiled stuff. Anything flavored with vinegar such as cucumbers or Wakame-sea veggies Sunomono (sour appetizer) and sushi, were no good with sake.

Sushi has been a special treat in Japanese eating with a long history. Sushi was originally a product of food preservation of fish or seafood. Sushi evolved as a fermented food like summer sausage (certain types), pickles or dairy products by lactic acid bacteria. Fish or seafood, which was easily decayed, could be preserved by lactic acid generated by these microscopic size living creatures. Sushi was not intended to eat with rice at that time but for preservation of precious protein of fish. This is the first major difference between sushi yesterday and sushi today.

Fish, mostly from fresh water (easier to catch) was cleaned and piled in a clay pot with salt, and some vegetables and rice. Then a rock was placed on top of salted fish to squeeze water out and keep less aerobic (less air) favorable for particular lactic acid bacteria. They produced lactic acid in a course of such fermentation in 7-14 days to suppress unwanted spoiling microbes. Through this innovative process, fish became a preserved food for later consumption. Fermentation is a process of preservation by favorable microbes over unfavorable ones. There is a big issue out of such fermentation, though. Byproducts of fermentation occasionally smell awful. An example of fish fermented sushi was Funa (crucial carp) or Ayu (sweetfish) sushi, that some people love but others think stinks, similar to Limburger or Brick cheese.

(to be continued…in Part 2 we’ll look at how the use of vinegar transformed sushi and how sushi got diversified into various forms)

ASK DOCTOR SAKE…

Why Does Sake Go So Well With Sushi?

PART I

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

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

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

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

Lee’s Discount Liquor is pleased to announce their 7th Annual Beer Experience at the Las Vegas Hotel! For more information, please call 702-451-0100 or visit their website at www.leesliquorlv.com


HRQuestion ofthe Month

Linda 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 written a self-help book entitled “It All Comes Down to WE!” which offers

guidelines for building a solid and enduring personal work ethic. You can find her book on the website (below) or on

Amazon or Google books.

Phone: 702-326-4040

Email: [email protected]

Website: www.LBJConsulting.net

Next month’s topic: Coaching for SuccessDo you believe in the value of coaching? Do you know how valuable coaching can be to your bottom line and organization? Please share how you coach others to ensure their/your success. Share your opinion or a situation. Send to [email protected]. Responses for next month’s column earn a copy of my book (see left). Be sure to include your mailing address when sending useful responses.

By LindaWestcott-Bernstein

HUMAN RESOURCES INSIGHTS

Workplace BulliesWorkplace bullying is defined as ongoing “mistreatment, intimidation, sabotage of work effort, threatening conduct, verbal abuse, road-blocking and public humiliation.” It is behaviors which subject the target to hostile, intentional, ongoing and abusive conduct which results in health-impacting physical and psychological effects.

In today’s “lean and mean” environment — it’s not hard to imagine some form of bullying taking place in a variety of workplaces. Workplace bullies may manipulate their superiors and be hidden behind a protective barrier because they oftentimes deliver strong business results, unfortunately at the expense of organizational values or respectful treatment. With emphasis on the bottom line these days, this pressure creates situations that many are not capable of managing effectively. In high-pressure environments where “making the numbers” is the all-important goal, over-focusing on short-term goals and emphasizing individual performance may bring out this frightening side of human nature.What behaviors are most commonly experienced by individuals who deal

with workplace bullies?• Damaging rumors, gossip and/or

malicious statements• Intimidation, hostility and/or

mean pranks• Intentional lack of support,

such as withholding needed resources, impeding the work, or deliberately keeping information from the individual

• Shunning, ostracism or lack of inclusion

• Undermining, discipline without cause, and/or deliberate creation of work deficiencies

• Unreasonable expectations or work load

• Verbal abuse, slander and/or disrespectful behavior

• Work sabotageWorkplace bullying appears to be far too prevalent. One recent study that surveyed over 4,000 adults in U.S. workplaces revealed results that were alarming:

• 34% of employees have been victims of bullying.

• 72% of bullies were bosses, with 62% male and 58% women.

• Same-sex harassment accounts for more than 67% of bullying.

• Women target other women in 80% of cases.

• Bullying at work is four times more prevalent than harassment.

• 45% of targets experience health-related problems.

In addition to the estimated 53.5 million Americans who report being

bullied at work, another 15% say they have witnessed it happen to someone else. In better times, one third of bullied targets reported voluntarily quitting their jobs to avoid further mistreatment. More often than not these days, victims put up with the hostile treatment because they fear job loss or retaliation, and feel they have no place to go. The current economic situation lends itself to escalating harassing behavior, and workplace bullies are inflicting greater risk to both targets and their respective organizations.Who on the front line can help you battle against bullies? Your managers. Now may be the right time to offer some training for supervisors so they can spot the signs and signals of a bully - stop the hostile behaviors - and potentially save your organization from an expensive lawsuit down the road.Finally, any reports of bullying made by your employees — regardless of how insignificant they may seem – must be investigated. When allegations of workplace bullying come to your attention, take them seriously, investigate the matter, treat the issue with respect and confidentiality, report back to those affected, and make the effort to minimize any potential future occurrences with communication, training and a policy of zero tolerance. Failure to address concerns/allegations or maintain open channels of communication could mean trouble may be waiting in the wings, and that trouble could cost you plenty!DESIGNATED DRIVERS AD

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Taste of Canada Shows Vegas the GoodsBy Mitchell Wilburn

May We Recommend: Kyara Japanese Tapas - www.kyaraizakaya.com

Photos by Juanita Aiello

Photos by Juanita Aiello &

Ben B

rown

The Canadian Agriculture Board made an appearance at the Las Vegas Country Club to let distributors, importers and food buyers meet with the producers of Canada’s goods. Everything from health-juices to fudge was represented, along with some very interesting things one would and wouldn’t expect from the Great White North.

Montreal Fudge by Gourmet Nantel is already a popular item in the Northeast USA, especially in communities of Canadian expatriates. While the taste in Canada is for ultra-creamy (often with maple), they’ve got one that’s consistently dark as fudge will allow. There were many sweets and cakes, for both large-scale food service and individual packaging. Furthermore, Country Prime Meats had an interesting array of preserved meats for individual sale, including a brand-original Honey Garlic flavor.

One particular stand-out was the notorious Canadian maple syrup, but with an economical twist. Can-Natur makes a line of breakfast syrups with real maple syrup, in the flavors of Original Maple, Honey, Butter, Strawberry and Blueberry. They are also soon to launch a dessert topping, a sweet or spicy barbeque sauce, and even real maple sugar sprinkles. For maple lovers, there’s no doubt these can become a pantry staple.

Out of left field was Mari’s Foods Inc. and their line of Asian-style dressings and mayonnaise. Ginger Carrot, Toasted Sesame and Wasabi Edamame came in both dressing and mayonnaise, and both almost addictively delicious. Not the only interesting sauce at the show either, with the Cattle Boyz line of sauces in big glass swing-top bottles. Their sauces, seasonings, and even packaged pulled pork are great examples of often overlooked Canadian barbeque.

There was even a booth just for the growingly popular Canadian dish, poutine. Fries, brown gravy, and often some kind of meat (duck confit is a popular choice on a few Vegas menus) make up the bulk of the dish, but connoisseurs know that the cheese curd is the important part of the equation. Not too sharp, not too milky, not even too melted, and there’s even supposed to be a bit of a squeak when you bite down. This comfort food of Canada is just the most recent, but certainly not the last, to migrate into the American palate. As a country that is more than our neighbor to the north, and is truly our most similar culturally, it has much to offer our Food and Beverage industry. We can all look forward to seeing more Canadian-born products on our shelves and in our restaurants.


Elaine Harris, sommelier, owner of Vino Las Vegas LLC and Editor-In-Chief

of The Cuisineist.

Scott Harris, sommelier, President of Vino

Las Vegas LLC and a staff journalist for The

Cuisineist.

Email:[email protected]

Website:http://CUISINEIST.com

By Elaine & Scott Harris

Anthony Bourdain and Eric Ripert Take the Stage at The Pearl at Palms Casino

Resort in Las Vegas

Good vs. Evil-it was not hard to imagine who would be Good and who would be Evil when the two legends appeared at the Palms Resort. VIP guests arrived at the new Social lounge for some passed appetizers and appropriately a Bourbon Tasting.

Walking into the lounge we saw him right away-Chef, Author, TV Host, the Man who tells it like it is all over the world, Anthony Bourdain, who was seated at the bar, and of course with a libation in hand. Speaking with him briefly we left him to his work as long time friend and renowned god of the kitchen Eric Ripert arrived and joined him.

We really didn’t know what to expect these two Chefs would be doing on stage as that is usually not their home

as we know it to be. The Pearl was abuzz with excitement as Bourdain walked

out on stage and quickly introduced his friend Eric Ripert. This was a show that was very unique and kept us rolling in our box seats most of the night.

We weren’t prepared for a “comedy show” but we surely got one. Good vs. Evil kicked off with each of the evening’s hosts roasting the other one. They left no topic untouched and bantered about the food industry (from sustainability to ingredients), fellow chefs (Ramsay, Fieri and Paula Dean) and the current state of dining trends (guests paying up to $350 to experience a meal at Ripert’s landmark restaurant Le Bernardin). At one point, Bourdain had Ripert blindfolded and fed him a fried Twinkie and then opened up to an audience Q & A that was very spirited

to say the least. This unique show, which they have performed several times over the past year, is getting ready to hit a few more markets this spring and is well worth attending if it comes to a city near you.

After laughing and being entertained for hours, a small group gathered with Bourdain and Ripert at The View atop the Palms’ Fantasy Tower for a VIP meet-and-greet. Guests snacked on culinary creations by Simon Restaurant & Lounge at Palms Place and N9NE Steakhouse and sipped on Patron and Imperial Vodka cocktails. Chefs Kerry Simon (Chef/Partner at Simon), Barry Dakake (N9NE Executive Chef) and Doug Bell (Heraea Executive Chef) joined the afterparty and enjoyed bantering with Bourdain and Ripert.

Good vs. Evil provided a very entertaining evening. All that attended were pleasantly surprised with the candor Bourdain and Ripert exhibited.

Critically acclaimed, award-winning Chef Angelo Sosa, who recently opened his first Poppy Den restaurant in Tivoli Village, has been giving Las Vegas residents a new culinary option to delight their palates. His Asian gastropub is inspired by hand-picked, high quality ingredients and has now added a new dimension with Mixology Kits.

Chef Angelo Sosa now brings to Las Vegas individualized mixology kits for patrons to experiment, have fun and personalize their cocktails. The mixology kits contain four cocktail droppers that allow guests to customize

their cocktail with lemon, lime, bitters and simple syrup flavors.

“The mixology kits are a reflection of Poppy Den’s environment, a way for guests to broaden their horizons and experience new tastes and senses,” said Chef Angelo Sosa. “The kits are a wonderful addition to our wide selection of signature cocktails and

a great interactive way to get creative during your night out.” Once again, this globetrotting exceptional Chef brings innovative ideas and flavors to please his guests.

Poppy Den is located in the heart of Tivoli Village at 440 Rampart Blvd, Suite 180. Poppy Den is open Sunday – Thursday from 11:30 a.m. – 10:30 p.m. and Friday – Saturday from 11:30 a.m. – 11 p.m. The Den is open Wednesday – Thursday from 5 p.m. – midnight and Friday – Saturday from 5 p.m. – 2 a.m. For more information, please visit www.vegaspoppyden.com.

Chef Angelo Sosa’s Poppy Den Introduces Cocktail Dropper “Mixology Kit” Where Patrons Can Mix, Concoct and Individualize Their Drinks


Beer Fest Season Begins

Spring approaches, so it must be the start of beer fest season. Actually, anymore in Southern Nevada there always seems to be some kind of fest going on, but the next few months promise to bring a handful of fun and quality opportunities to sample oodles of local and regional beers. First up is the Brews Best Hand-Crafted Beer Festival on March 9 from 2:00 to 6:00 p.m. at the waterfront cobblestone streets of Lake Las Vegas. Expect nearly 100 craft brews and live music. Tickets are available at the event for $30 or in advance for $25, and VIP tickets are $40, which includes early admission at 1. Proceeds benefit New Vista Community, an organization that supports programs for intellectually challenged adults & children in the Las Vegas area. To purchase tickets, visit http://brewsbestlv.com.

Next up on April 5, is Rock ‘N Brews 4, this time being held poolside at the Palms. This will be the fourth beerfest fundraiser put on by the UNLV Beverage Club. These fests always feature non-stop music, a young vibe and a quality selection of around 70 craft brews. The current lineup lists most of our local breweries, including Barley’s, Chicago Brewing, Ellis Island, Gordon Biersch, Joseph James and Tenaya Creek. Tickets cost $40 or $60 for VIP, which includes early admission, a special VIP line, access to a top deck VIP lounge and raffle tickets for giveaways. Tickets can be purchased at www.brewunlv.com, where you can also view the participating breweries and music lineup.

More Great Beer on the Vegas StripAureole at Mandalay Bay has always been known for its wine program, with more than 10,000 bottles, a cellar with 3,200 different varietals and a four-story wine tower serviced by angels that fly up to retrieve your selections. But what about beer? The Charlie Palmer

restaurant recently rolled out a craft beer list that includes several Belgian and Belgian style brews, such as Westmalle Dubbel, Trappistes Rochefort 8, Duvel, Lindemans Cuvee Rene, Matilda Belgian Blonde Ale and fine American ales including Lagunitas IPA, Anchor Liberty Ale and Anderson Valley Oatmeal Stout. If you postulated that Mandalay Bay’s Director

of Food and Beverage Sarah Johnson had something to do with elevating Aureole’s beer list, you’d be correct. Sarah recently earned her cicerone certification, making her the first female in Nevada to do so (see my interview with Sarah on page 18). Sarah and Aureole Assistant General Manager Aaron Murnighan have put together very detailed tasting notes for their new beer offerings and have trained the staff on what beers pair best with Aureole’s menu items. The list, though only a dozen, will certainly expand, but for now it’s a well rounded list with something for pretty much any beer palate. Aureole’s full craft beer menu can be seen by visiting CharliePalmer.com. Sarah has more beery plans in the works for Mandalay Bay, and Aureole held a beer vs. wine pairing event in February (see Mitchell Wilburn’s coverage of this event on page 14).

Tenaya Creek ExpansionTenaya Creek Brewery has expanded yet again, adding three 40 bbl fermentors and a 40 bbl Brite tank, which has increased its capacity by 60%. This greater capacity has allowed it to enter the Southern California and Alberta, Canada markets. Additionally, tap handles continue to spread throughout the Vegas Strip and now 85% of local Albertsons are carrying the brand. A recent accolade was its Old Jackalope Barley Wine scoring a near perfect score of 97 in Draft Magazine (http://draftmag.com/review/1340). Tenaya also landed Alex Graham, formerly head brewer at Joseph James. Alex took over as Brand Representative but also occasionally

lends his brewing expertise to the brewery, with his most recent creation being a Baltic Porter; more toasted than roasty, it’s fermented with lager yeast, and has complex maltiness, the result of the Specialty Malt, Special B and Dark Crystal Malt that’s it’s made with.

Beer SpotlightThis month the spotlight shines on Tenaya Creek Imperial Stout, a seasonal offering that seems to fly off the shelves each year it’s released. No surprise if you’ve ever tried it. Brewed with Pale, Caramel, Chocolate, Roast, Victory and Black malts, this rich and roasty black beer has notes of espresso and mocha and a malty sweet finish that’s balanced with a decent amount of bitterness that’s compliments of Magnum hops. A very easy drinking beer, it may sneak up on you, as it weighs in at 9.3% ABV. It comes in a 22 oz bomber with a white wax seal. Look for it at retail stores throughout Southern Nevada.

As always, great beer happens in Vegas!

By Bob Barnes

Bob Barnes is a native Las Vegan,

editorial director of The Las Vegas

Food & Beverage Professional,

regional correspondent for

Celebrator Beer News and covers

the LV restaurant scene for Gayot.

com. He welcomes your inquiries.


what’s BREWING?

Photos by Joe Urcioli


By Les Kincaid

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

a nationally syndicated wine radio show each Thursday from 7 to 8

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

[email protected]

www.facebook.com/leskincaid

www.twitter.com/leskincaid

FOOD FOR THOUGHT

Vertical Wine Tasting

Despite its name, vertical wine tasting has absolutely nothing to do with how you drink wine. It does not require standing or jumping up, nor does it involve a very tall glass. The key to vertical wine tasting is in the selection and order of wines to be tasted.

A vertical tasting involves wines from different vintages but all the wines will come from the same winery. If the winery produces more than one type of wine, you would select a single wine from that winery and taste multiple vintages of that wine. This is one of the most educational tasting formats because it offers the opportunity to taste the effects on wine caused by weather, growing conditions and changes in wine-making style over time, as well as demonstrating how wines change as they mature.

For instance, you might have five vintages of Chateau Mouton Rothschild (a famous wine from Bordeaux in France). When you hold a vertical tasting, you are learning more about the differences between different vintages rather than the differences in wineries.

There is no rule or accepted practice about the number of wines that you need for a horizontal or vertical wine tasting. I suppose you could just have two wines tasted together and that would qualify. I tend to think that a minimum of three wines or, more usually, five or six wines makes a more interesting tasting. Some of the wine and food festivals or other big events may have hundreds of different wines available. You can make your own horizontal tasting at one of these events quite easily by limiting your tasting to a particular type of wine from the primary vintage that is being poured.

Cabernet Sauvignon is the big daddy of the red wine world. It is the famous grape that is used in the Bordeaux region of France, and is produced in quantity in North America, South America, Italy and Spain. Cab is a red grape that produces a red wine that is full bodied, rich in all its flavors, firm and able to age for long periods of time in the bottle (depending on the winemakers intention, and the region). It is aromatic and deep in all aspects. Some flavors that can best describe Cabernet Sauvignon are black cherry, cassis and raspberry. These flavors are balanced out with tannins and acids. Besides the fruit flavors present in Cab, there are predominant flavors of tobacco, cedar, oak and dried herbs. Cabernet Sauvignon is a stronger wine that is most often worked up to. Usually starting with lighter bodied, mellower reds and graduating to the tannic, very full Cabernet Sauvignon. But if you want to jump right into it and start out with Cabernet Sauvignon, more power to you.

Remember Wine Is Food.

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By Ben Brown

Benjamin Brown is a food and travel journalist residing in Las

Vegas. He writes for Examiner.com as a local food critic, where his love

for exercise qualifies an appetite that borders on ‘Man vs. Food.’

Dining and adventuring around the world, Ben is also a contributor

for travel blog JohnnyJet.com and Amble Resorts LLC.

Nosh & Swig Makes Big Impact with Small Plates

Don’t let the term ‘small plates’ fool you at Nosh & Swig, an instant local favorite a few miles down from restaurant row on Flamingo. Eclectic global flavors, portioned substantially larger than the average small plate [we’ll call them medium plates?], will electrify the palate amidst a bright, stylish setup. But beyond sophisticated dining comes a truly homey experience, where a husband-wife ownership duo will add laughter and memories to their “food festival of funzies.”

“I love to cook excellent food. Whatever specials I feel like putting into the menu today, it’s there. I just freestyle it,” begins Executive Chef Steve Piamchuntar, whose half-Thai heritage helps inspire his worldly menu. He goes by Steve-O, a name given to him during his tenure as Executive Chef at the Turnberry Towers. Food & Beverage Director of the Strip residency as well, Steve-O applies a wealth of knowledge from diversified fine dining into Nosh & Swig’s more casual concept.

“Seeing the same people all the time meant we had to change it up a lot. 4-5 menus every day, oftentimes I switched them out 3-4 times a week. 20 menus a week, that’s a lot of recipes,” he said, speaking in a fast-paced yet humble tone. He is joined by his wife and General Manager, Lorie, whose creative flare gives the small establishment a distinct sense of comfort. Plush booths, bright tables with cushioned swivel chairs, an open-air kitchen and the ‘Flushing Avenue’ sign that points to the bathroom are a few reasons why customers can lounge here for hours on end.

The menu lists nearly 50 more reasons to relax and enjoy. Steve-O’s recipes are tried-and-true, developed over years of fine-tuning with loyal patrons. To do this place justice, order something from as many of the menu’s seven sections as possible [3-4 plates is usually enough per person]. The pork belly sticky bun tacos and brulee salmon skewers, with honey-miso glaze, each fuse sweet with savory and east with west. The cock-a-waffle-doo adds elegance to chicken ‘n’ waffles with homemade blueberry syrup. Vegetarians will croon over the lotsa mozza, which stacks eggplant, tomato and mozzarella cheese atop a divine cornbread polenta, as well

as the elote, or corn smothered in cilantro pesto and chipotle aioli.

“I love making my own sauces. Something new is always coming to the table,” Steve-O said. His concoctions add a dazzling identity to each dish, where ingredients are hand-selected. The Dr. Pepper braised short ribs have quickly become a house favorite with exceptional flavor and fall-off-the-bone tenderness, complemented beautifully by the addictive cornbread polenta. And the night’s special, Moroccan-spiced lollipop lamb shank with twisted tzatziki and seasoned lentils, needs to become a permanent menu fixture.

Then came a pause. We turned to see Congresswoman Dina Titus, who decided to drop in for dinner with her husband and company. Steve-O and Lorie greeted them with a smile and sat them at one of the quaint semicircular booths nearby. Looking at our table filled with signature dishes, Titus’s party ordered much the same.

“I’ve been trying to experience as much of the neighborhood as possible,” Titus said. “It’s great to have fun and friendly spots like this opening up and is really doing something great for our community.”

I had the privilege of taking the first picture for their celebrity wall. Steve-O claimed that he had a hard time keeping a straight face in photographs, preferring more goofy, animated poses. He certainly kept his composure around Nevada’s first district representative, but she appreciated Steve-O’s fun, easygoing attitude, which stands out even more in his food.

Desserts at Nosh & Swig are fun and elaborate, keeping up with the motif of delivering light finishes to otherwise heavy food. The cookiemon embodies a classic skillet-baked cookie a la mode and the state fair waffle sandwich combines, put simply, just about everything you’d see at the county fair.

“We just get to be ourselves here,” Steve-O said. “We don’t try to impress. We just make really good food and have a lot of fun. This is the kind of place our customers say they’ve always wanted, and we’re happy to be here for them.”

Photos by Ben B

rown

Nosh & Swig is located at 3620 E Flamingo Rd, Las Vegas, NV 89121. Avg. out-the-door price is ~$25-35/

person. Call (702) 456-6674 for reservations or find out more at Nosh & Swig online at www.noshandswig.com.


FAST LANE NEWS

Hospitality company sbe is breaking ground on SLS Las Vegas, formerly the Sahara, slated to reopen in fall 2014. Key elements will include restaurants The Bazaar by José Andrés, Katsuya by Starck, Umami Burger, The Griddle Café, seven Fred Segal-branded boutiques and four nightlife experiences including Shelter and The Sayers Club.Nobu Hotel at Caesars Palace, the first

celebrity chef-branded hotel venture in Las Vegas, is open with 180 rooms and the Nobu Restaurant and Lounge. In April, the Press, a new indoor/outdoor bar

concept with all-day food options will open at the Four Seasons.Buffalo Bill’s in Primm, Nev., has unveiled

recent suite improvements, a newly reconfigured casino floor, live poker and a revamped sports book.Heraea, the ultra-chic American restaurant

and sports lounge created by The ONE Group, has opened at the Palms.The Adventuredome at Circus Circus is

replacing the Rim Runner flume ride with a new roller coaster, El Loco, which will open in December. Sugar Factory at the Miracle Mile Shops

has introduced its new Strip-side Goblet Bar featuring sweet, spirit-infused options.Lied Discovery Children’s Museum will

open a new facility at The Smith Center in March and drop Lied from the name.

SHOWBIZ BLIPSNew Kids on the Block, 98 Degrees and

Boyz II Men have planned a 30-date summer tour, “The Package Tour,” with a stop at Mandalay Bay on July 6. “Raiding The Rock Vault,” a history of rock ‘n’

roll from 1948 to 1989 with an all-star band, will kick off a year-long run on March 9 at the LVH.

After 20 magical years, Penn & Teller have extended their show again at the Rio through 2018. “50 Greatest Photographs of National

Geographic,” a comprehensive exploration of National Geographic’s most iconic photos, is on display in the Imagine Exhibitions Gallery at The Venetian.

“Legends in Concert” has opened with a multi-year contract in its new home in the Flamingo Showroom. Andrew Dice Clay will start his 20-show

headlining gig for March-May at Vinyl at the Hard Rock on March 14. The new “Tribute Royalty” show has opened

at the V Theater featuring music icons Michael Jackson, Elvis Presley and Lady Gaga.“America’s Got Talent Live In Las Vegas”

is back for a seven-week run at The Palazzo Theatre.“The Australian Bee Gees Show” tribute

show will continue another two years at the Excalibur. The D downtown has opened two new shows

“LaughterNoon starring Adam London” and the topless review “Raack N Roll.” The L.A. Comedy Club has moved to a

showroom at Bally’s to share a space with “Tony & Tina’s Wedding.”

SCATTERED TIDBITS

Madame Tussauds has unveiled wax figures of Whitney Houston and Sandra Bullock. The Great Vegas Festival of Beer with music

and food will be held at Sunset Park on April 27.Project Dinner Table will return on April 20 for

its fourth season.A version of the Liberace Museum may

appear downtown at Neonopolis next January. The international food festival Vegas Uncork’d

by Bon Appétit will be held May 9-11. Chef Shawn McClain of Aria’s Sage

Restaurant will debut his first casual concept, FIVE50 Pizza Bar, at the resort this spring. Ruth’s Chris Steak House has opened

its 137th Ruth’s Chris Steak House inside Harrah’s with nearly 400 seats, two glass-encased private dining rooms and two bars. Drai’s After Hours after 15 years has closed

at Bill’s Gamblin’ Hall & Saloon for the hotel’s renovations. Rockhouse has returned to the Strip with a

new location at The Grand Canal Shoppes inside The Venetian. The Wedding Chapel at Aria will open April

23 on the first floor of the Convention Center. Krave Massive will open an LGBT movie

theater within the nightclub this spring and feature LGBT films.An upscale Detroit restaurant, Joe Vicari’s

Andiamo Italian Steakhouse opened its first out-of-state dining experience at the D downtown.UNLV’s scholarship fundraising 39th annual

UNLVino will expand to four days of events, April 18-21.

Brett’sBY

Be on the lookout for our recipe contest winners featured in the May issue of Las Vegas Food & Beverage Professional. The unique combination of hazelnuts, skim milk and a hint

of cocoa makes Nutella® hazelnut spread an inspiring ingredient for breakfast. Visit nutellafoodservice.com.

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Sommelier Vs. Cicerone Showdown: Whose Libation Is a Pairing Sensation?Cicerone: Sarah JohnsonSommelier: Cristophe TassanWith the importance of craft beer and the profession of a cicerone rising, traditionalists in the wine community may be leaning back on their heels at the hottest new staple in the Food and Beverage scene. While both practitioners of the fermented arts are no doubt dedicated to their service and education exploits, there is something of a friendly rivalry between those who plant their flag on the beer or wine side of the border. While there are so few beer-lovers expert enough out there to call themselves a cicerone, and essentially none that can be called an expert at both, the position of beer as a pairing has been received well by even the neophytes of the scene. And why not? What beer lacks in the pedigree and subtly of wine, it makes up with variety and approachable nature in spades. That said, there is still much debate on the pairings of both, right down to a dish-by-dish basis, with great points and criticisms for both sides. As something of an inauguration for the Mandalay Bay’s new Director of Food and Beverage and our city’s first lady cicerone, Sarah Johnson was charged with making a beer pairing for a five-course meal at Aureole. The twist was that Aureole’s wine director and resident sommelier, Christophe Tassan, made his choices on the same menu, with the diners to decide which pairing is the victor.

Of the five courses, there were stand out winners in both categories, and even a few “too close to call” moments. Wine truly won out on the first course, Charlie’s onion soup with foie gras, truffle and gruyere puff pastry being paired with Pommery “Pop” extra brut champagne, dry enough to cut through the richness, but with a sweet and complex flavor to complement the earthiness. On the beer side, the cheese course of a rock blue and poached pear tart, alongside a fromage blanc with artisanal maple syrup, fit best with the Rochefort “8” Trappist quad. The Oloroso sherry was an interesting match with the sweet portions, but it may have lacked the effervescent and full bodied properties

needed to work with both strong aged and creamy cheeses. Dessert was also a big win for beer, mainly carried by the spiced mini-carrot cake with super light cream cheese frosting from the “American dessert sampler” being a nearly perfect pairing with Old Rasputin XV Anniversary Barrel-Aged Russian Imperial Stout. The heavily roasted and chocolaty brew played off the cake so well you’d imagine they were made for each other.

The main course, however, was the most divisive of the evening. The dish itself was a roasted monkfish tail, on a bed of saffron risotto with crispy chorizo and a cockle broth. Perhaps the oddest pairing choice of the night was from Christophe, who chose to pair the dish with a Cotes du Rhone 2007 vintage grenache, making waves by pairing a red wine with a fish-based dish. In a definite power move, Sarah Johnson pulled out the celebrity of the craft beer world, Saison Dupont, once titled the Best Beer in the World. Perhaps the reason this was so decisive was that they both approached the problem of the main course in a different way. A sweet, medium-bodied red with notes of smoke and tannin can do well to match the strength of cockles, meaty monkfish, and similarly smoky chorizo. On the other hand, Saison Dupont has a very palate-cleansing appeal, with the ability to cut through some of the more lingering flavors of the dish as well as add a layer of wild-yeast funk to the complexity. Honestly, even after some thought, nothing particularly wins or loses this round, a very fair tie by most accounts. But it’s realizations like these that show what an art there is to pairing something as unique and interesting as wine or beer with any food. It’s good to see the expertise of a cicerone is being so well received here in Las Vegas, and that there is a place for others among the sommeliers in fine dining. Sarah Johnson will have her hands full with the Las Vegas beer scene, but with colleagues like Christophe Tassan, she will find herself in good company.

By Mitchell Wilburn

Mitchell Wilburn is a food and drink writer living in Las Vegas.

You can view his restaurant, beer, spirits, and event articles

at mitchellwilburn.com, or follow him on Facebook at http://www.facebook.com/

mitchellwilburnofficial.

Photos by Mitchell W

ilburn

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WHAT’S COOKING

Mandalay Bay Director of Food & Beverage Sarah Johnson has distinguished herself by recently becoming the first female certified cicerone in the state of Nevada. The cicerone certification program includes a rigorous examination that only those who truly prepare are able to pass. I sat down with Sarah to obtain an insider’s take on what is involved in earning the title of certified cicerone and what she plans to do to enrich the craft beer program at Mandalay Bay.

Can you tell us about your background?

I grew up on a farm outside of Kittitas, Washington, which is a small town with a population of 700. I was one of 28 in my graduating class. After high school I moved to Portland and attended Portland State University, but college didn’t stick for me. After spending time in Memphis and Austin, where I worked in a health food restaurant, I moved back home.

What led you to begin a career in food and beverage?

I enjoy feeding people and making them happy. My mom owned a teriyaki & sushi restaurant and when I returned home I became involved in all aspects of the restaurant. I later attended and graduated from the Western Culinary Institute in Portland, after which I accepted an externship in Las Vegas at Four Seasons. I had only planned on staying for three months, but I stayed on and helped open Mix. During this time I worked in a chocolate kitchen at Wynn Las Vegas in the morning and at Mix at night. It was a great experience and I moved up to assistant to the executive chef at Mix. After the merge with MGM Mirage I became culinary cost analyst and eventually moved up to Mandalay Bay Director of Food & Beverage.

How did you gain an appreciation for craft beer?

Portland is beer nirvana and when I was at Portland State I was bitten by the craft beer bug and began homebrewing. I love good food and beer is food. Beer people are fun, open and adventurous and don’t take themselves too seriously. When I came to town 9 years ago, there wasn’t much craft beer here, and I saw beer as a way to go to advance my food and beverage career.

What made you decide to earn a cicerone certification?

I have a real opportunity in my position to advance the beer program here at Mandalay Bay. It’s an upscale, casual, luxury resort that is positioned well to serve craft beer. I set goals to work towards my certification and spent a year and a half studying, drinking, traveling and talking to people about beer.

What was involved in preparing for the cicerone exam and what was the certification test like?

It’s very challenging and the program encompasses a broad range of information such as beer storage, serving, knowledge of styles, brewing techniques, ingredients and food pairing. The broadness makes it more difficult and nerve racking. As for the test, it’s two hours of written short answer and essay followed by a blind tasting to identify styles, off flavors and to determine what brewing techniques were responsible for the flaw. I was also videotaped performing functions such as serving, attaching kegs, balancing tap lines and handling a situation when a beer is sent back. What was difficult for me was that I hadn’t worked in the front of the house, so I had to practice some of these functions before the test. Now that I have my cicerone certification, I’m considering going to the next level, Master Cicerone, of which there are currently only six in the world.

How do you feel about being the first female cicerone in the state of Nevada and also one of only a handful of female food and beverage directors in Las Vegas?

I’ve never felt marginalized for being a woman. The beer culture is so welcoming. My route was so atypical, and even though I came up through male dominated kitchens, I felt supported. Mandalay Bay also has three other women in executive positions: Susan Wolfla is Executive Chef, Lori Kotarski is Beverage Director and Fritzie Avila is Director of Restaurants.

What plans do you have for Mandalay Bay in regards to expanding the resort’s craft beer presence?

First of all, food and beer pairings, taking fine dining head on, because there’s an assumption you must pair food with wine, but beer pairs just as well. We’re putting suggested beer pairings on our menus and plan on hosting beer events, including beer dinners and offering more options at our convention banquets and pool bar and lounges. During Uncork’d we’ll have a beer garden on May 11 with Hubert Keller. The chefs are excited about it and I’ve never met a chef who doesn’t love beer. Now that the word is out about my cicerone certification I’m getting more feedback from customers.

What are your favorite beers and beer styles?

Whatever beer is in front of me. I was raised in Washington, so IPAs are always in my fridge. If I could drink only one beer it would be Saison, which is also great for pairing with food. I also like Goose Island Matilda and North Coast Old Rasputin.

What do you like to do for fun when you’re not working?

I have a goal to get out in the beer community more and attend more beer events. I enjoy going to the library, knitting and spending time with my two cats, “Professor” Christopher and “Storming” Norman. They are both adopted and already had names, but I added the nicknames. Norman is a terror and Christopher is the stoic one.

A Chat with Sarah Johnson Nevada’s First Female Certified Cicerone

By Bob Barnes









Photo courtesy MG

M R

esorts International


Las Vegas Chocolate Festival and Pastry ShowPhotos by Juanita A

ielloPhotos by B

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ann

May We Recommend: Taqueria Canonita - www.canonita.net

Splendor in the Glass at LVH

Photos by Juanita Aiello

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ENVIRONMENT:

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The temperature variation increases between days and nights during summer in Niigata, enabling rice farming to yield good sake rice. In winter, consistent snowfall cleans the atmosphere, stabilizing low temperatures to furnish a good sake brewing environment. Thus the climate in Niigata is a perfect environment for sake brewing.

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Rain or snowfalls in the mountains are filtered through the earth, becoming clean ground and river water. High in quantity and low in mineral content, Niigata water brings out the characteristics of the “clean-smooth-gracious” Niigata sake.

PEOPLE & SKILL:Harmonized Craftsmanship and Technology

Highly sophisticated sake brewing technology, the result of many years of R&D, harmonizes with traditional skill, sustaining and further fostering Niigata sake.

NiigataNiigata is located in the central area of the Japanese major island of Honshu, about 160 miles (250 km) north of Tokyo or about an hour and a half by bullet train. The area was well developed by the precious metal mining industry in the old days and also by the marine shipping business between Hokkaido, the northern island, and Osaka, the commerce center before it shifted to Tokyo.Niigata Prefecture is composed of part of Honshu and one of the largest islands in Japan, Sado Island. The area has a long shoreline, flat fields and mountains behind. It has abundant natural beauty and many national parks. It belongs to the climate zone of the Sea of Japan where there are plenty of hot summer days and snowfalls in winter. Its fertile land allows it to be one of the major rice farming areas in Japan, yielding renowned table rice such as “Koshihikari.” The area has been prosperously and culturally developed as a result of the mining industry, the shipping trade and cultural transfer. The area is in a rare location in Japan to produce natural gas and oil, though their quantities are limited. There has always been high demand for high-quality rice and sake for many years in this area. The climate, rice, water, people and skills of the area have fostered excellent sake. It has led to the promotion of skilled craftsmanship and the pioneering of many important sake brewing advancements. Today Niigata enjoys a great reputation as the sake heartland of Japan.


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Vegas’s Finest Irish Pubs Are Ready for St. Paddy’s DayYes, St. Paddy’s day is rolling around again. And we are showcasing some of the best, busiest and brightest pubs Las Vegas has to offer. Put on a little “green” and get to know some fantastic places to frequent all year long.

NINE FINE IRISHMEN at New York New York, has a motto of Live Free, Dine Well, and Drink Good Beer. Featuring a famous Victorian-style bar, this pub has two levels of outdoor patio dining with a spectacular Las Vegas Strip view. The atmosphere bubbles over with sounds of laughter. Their food is hearty & creative, there to be washed down with ales, lagers or spirits. Try a sampling of the various libations. With music and entertainment nightly, here’s a place to try any night of the week. Open 11-11, with happy hours 2-5. Reservations for St. Paddy’s Day night, 702-740-6464.

RI RA IRISH PUB in Mandalay Place is another fine example of a true Irish pub. They call Guinness their best seller. Starting with salvaged material from Ireland, Ri Ra built a massive 19th century bar in County Wicklow, and then shipped it to Vegas. As you enter you will feel the spirit of Ireland. The original ceiling and walls from the Jockeys Room of an Irish racecourse have also been transported across the high seas. St. Paddy’s day will of course feature their famous corned beef and cabbage, with a few extras added for the day. Not to be missed, step up to the bar and enjoy a night of merriment. Entertainment. Casual dress. 702-632-7771.

CROWN & ANCHOR, a locals’ favorite for years.On the local side at 1350 E. Tropicana, with 24/7 service, this establishment has kept many a local happy for years. Cozy atmosphere, great food and service, and everyone knows everyone else. From out of town? Stop by and make new friends. Outdoor patio dining. Lots of dart boards and pub quizzes to keep you busy. Crown & Anchor is known for its Cornish pasties, steak and mushroom pie, lamb stew and of course their fantastic Yorkshire pudding. Park and walk in. 702-739-8676.

QUEEN VICTORIA’S BRITISH PUB in the Riviera.Set foot inside this lively place, and you will step across to Europe. Open 24/7, with live bands and all your favorite televised sports, the attire is casual. Always serving traditional British meals, and a wide assortment of British and Irish beers. A fun day full of leprechauns and shamrocks is what you can expect at the Queen Victoria Pub Las Vegas for St. Patrick’s Day. Play a game of darts or any of the British sports games. On St. Paddy’s Day there will be Irish Dancers performing twice in the afternoon, corned beef and cabbage and a live band. They will be raffling off a mountain bike from Guinness, with entries for guests with purchase of a pint. Why not two? 702-794-9265.

MCMULLANS IRISH PUB is for those on the west side. With daily specials, and on Thursdays, all the fish & chips one can consume from 5-9 for $14.50, McMullans is always full. Late night specials, stout ales and plenty of other beers, they have a regular event calendar. From golf tournaments to pub quizzes, darts and drinking contests, stop by and make new friends, Irish and others alike. I love the Irish nachos and the chips and gravy-yes that is french fries with onion gravy. You can have an authentic farmhouse breakfast, or a Sunday roast dinner, with either pork, beef or lamb. Wash it all down with a Kilkenny Cream Ale, a Murphy’s Irish Stout, or a Smithwick’s Irish Ale. There are graveyard specials, and happy hours from 10 p.m. to 2 a.m. There will be extra frolicking on St. Paddy’s Day. 4650 W. Tropicana, 702-247-7000.

By Shelley Stepanek


Epicurean Corner It is the beginning of the spring semester on the UNLV campus and the student Epicurean Society is cooking up a delectable lineup of events. This year, the club is teaming up with the UNLV Beverage Management Club and the Chinese Students and Scholars Association (CSSA) to expand our members’ culinary experiences and, of course, to have more fun. Our club President Lance Pearson and Faculty Advisor, Al Izzolo, who is currently serving as the President of the Las Vegas Branch of the IFSEA, presented a busy schedule for our members at the first board of directors meeting. Our events will include bake sales, restaurant tours, chef demos and volunteer opportunities for charity.

The club’s first event of the year was held on Valentine’s Day. To celebrate the day and cater to those in need of a sweet surprise for their honey our members dipped large strawberries in chocolate, wrapped them in boxes and sold them on campus as singles, threes, half-dozen and dozen-sized packs. They came up with catchy Valentine-themed monikers for each package. Singles for the lonely hearts, threesome for the lovers with 2 sweethearts, a half-dozen that shouts “We’re Dating,” and the strawberries packed by the dozen is for the wayward lover

who’s saying, “I’m In Trouble.” Needless to say, the first event was a huge success, but we’re still puzzled why the threesome was our bestselling item.

Our next event was a tailgate before the UNLV vs. Colorado State basketball game. We must give a huge shout to David Pascual, head brewer for the Chicago Brewing Company, for donating a keg of their Ramblin’ Reck North American Amber Ale. This delicious beverage and a variety of their other brewed beers are listed on the menu at the Chicago Brewing Company’s restaurant located at 2201 S Fort

Apache Road and its downtown location in the Four Queens on Fremont Street. We’d also like to thank Dennis Lambert from Nevada Food Brokers Inc. for donating the hotdogs. Our student chefs prepared the salads and chili to round out our menu. Following the tailgate, the club members headed to the Thomas & Mack to cheer on the Rebels to victory. We are definitely off to a good start.

By Lisa Podaca

A foodie at heart but a newbie in F & B, Lisa is currently reinventing herself to succeed in the hospitality industry. She

is on the fast-track second degree program at UNLV majoring in Hospitality Administration after her architecture career

was brought down by the recent recession. She’s not one to wait around for things to happen. She makes them happen!

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Celebrated Chef Gordon Ramsay took over the Vegas Strip for a media tour of his newest restaurants, Gordon Ramsay Pub

& Grill at Caesars Palace and Gordon Ramsay BurGR at Planet Hollywood, both of which had opened within one week’s time just weeks earlier. After gathering at the Pub we traveled in British style, in this case an appropriately themed red, double decker bus, which transported us on the short trip across the street to Gordon Ramsay BurGR at Planet Hollywood. Caesars Entertainment Assistant Vice President Jeffrey Fredericks welcomed us to GR BurGR and pointed out the sweeping ceiling and the soon to be unveiled 60-foot firewall that offers a stunning display upon entering the restaurant. After a fashion show of the staff’s uniforms (designed by Allison Leach, known for her costume design for the hit shows Glee and Mad Men), we were introduced to Executive Chef Eric Mickle, whose prior experience includes stints working with renowned chefs that include Bradley Ogden, Mario Batali, Michael Mina and now Gordon Ramsay. When Gordon Ramsay was introduced he quipped, “Only a chef as crazy as me would attempt to open two restaurants in one week. What we serve here may be a burger, but we treat it as royalty. I’m not saying we have the best burger in the world, but we have one of the best in Las Vegas.” Our taste buds put his words

to the test, as we were treated to the British-themed Britannia Burger with sharp cheddar and mango chutney, Maui onion ring and one of the signature pudding shakes-a combination of thick peanut butter milkshake and silky banana pudding. We learned that the burgers are cooked over an open flame fueled by hard woods, the only gourmet burger restaurant on the Strip to use this technique, and are a mix of chuck, short rib and brisket. We found the Britannia to be quite juicy and well seasoned, with flavor characteristics akin to a steak burger. Next Ramsay opened it up to a Q & A session, which he prefaced by cleverly stating, “You have 15 minutes to give me a good grilling.” When asked how critical his television brand is to his success Ramsay replied, “It’s a two-edged sword; because of the exposure, we’re under a higher scrutiny.” Ramsay’s brassy, provocative personality shone forth in response to a question from Robin Leach. Chef had related that he receives daily reports after close of service during the wee hours of the morning, and in response to Leach’s query as to if he reads it right then, GR responded, “It depends on if I’m on top of my wife at the time.”After the allotted 15 minutes of fame, we joined Ramsay on the bus and returned to Caesars Palace for a look at Gordon Ramsay Pub & Grill. We were welcomed in style, with glasses of Innis & Gunn (Ramsay’s favorite beer from

his Scottish homeland) waiting for us on tables in the patio area of the pub. Intended to offer Ramsay’s interpretation of an authentic English pub experience in Las Vegas, design elements of the pub include a wall made from 175 kegs; artwork paying tribute to the Tower of London, St. Paul’s and Big Ben; and a bar showcasing beer taps in front of a backdrop of traditional British red telephone booths. Ramsay described his pub as “having a prime location in the center of the casino, with impeccable service and food and a phenomenal atmosphere.” He went on to say, “I feel at home here with a painting of our pet bulldog Rumpole on the wall, and my old mentor, Guy Savoy here in this building. British food is on the map. This pub is very British and casual, chic and comfortable.” He went on to praise Executive Chef Jeremy Berlin, who has worked for Ramsay at the renowned Gordon Ramsay/London NYC and Gordon Ramsay/London West Hollywood.We were treated to another fashion show of uniforms, the most interesting of which was the hostess dresses made to resemble newsprint packed with both printed and fictitious articles roasting Gordon Ramsay. The “piece d’resistance” was a preview of the soon-to-be-launched Sunday Roast. Served family style, it was a veritable feast that consisted of Sauteed Salmon, Roasted Prime Beef Rib Eye, Roasted Fingerling Potatoes, Honey Roasted Parsnips, Thyme Roasted Carrots, Minted English Peas and Yorkshire Pudding. As we dined, Ramsay worked the room, visiting briefly with a handful of tables until he had to leave for an interview. Gordon Ramsay should now have his hands full and plenty of reasons to return to Las Vegas again and again. A British invasion has truly occurred, with Ramsay’s three thriving restaurants now gracing the Vegas Strip: Gordon Ramsay Steak at the Paris, Gordon Ramsay Pub & Grill at Caesars Palace and Gordon Ramsay BurGR at Planet Hollywood.

Gordon Ramsay Brings a British Invasion to the Las Vegas Strip with a Double-Decker Bus and Traditional British Sunday Roast

By Bob Barnes









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OF

“GREAT STUFF”

AL

DENTES’ PROVISIONS

CUSTOM BLENDED HERBS and SPICES MADE

LOCALLY IN LAS VEGASAl Dentes’ Provisions is a wholesale distributor of exceptional quality dried spices and specialty foods to the finest hotels and restaurants in Las Vegas and surrounding areas. Al Dentes’ Provisions is owned and operated by a former chef with over 20 years of experience. Wherever he worked around the country he was never satisfied with the dried spices available to him so he started his own company where we control all aspects of purchasing, packing and distribution. We pack our spices to be sold and distributed not warehoused for years. We believe this enables us to provide the finest and freshest product available to the foodservice industry. We take great pride in our company, our commitment to customer service and in the products we sell:

• Custom packed Herbs and Spices • Custom Spice Blends• Private labeling

Check us out online!Website: www.aldentes.com

Online Retail Store: www.cookinginlasvegas.com

Coming Soon

THE SPICE OUTLETretail store


AD INDEXAces & Ales page 5

www.acesandales.com

702-436-7600

Al Dentes’ Provisions page 30

[email protected]

702-642-1100

Big Dog’s Brewing Company page 24

www.bigdogsbrews.com

702-368-3715

BJ’s Restaurant & Brewhouse page 10

www.bjsrestaurants.com

702-851-8050

Catersource page 32

www.catersource.com

800-932-3632

Designated Drivers, Inc. page 6

Las Vegas

www.designateddriversinc.com

702-456-7433(RIDE)

Lee’s Beer & page 5 Tequila Experience leesliquorlv.com 702-451-0100

Niigata Sake Festival page 20 www.lvfnb.com/niigatasake.html

Nightclub & Bar page 15 Convention and Trade Show www.ncbshow.com

Nutella page 13 www.nutellafoodservice.com

ROKZ page 25 541-689-5669 www.rokz.com

Sound Stage Systems page 22 www.soundstagesystems.com 800-299-9956

Stem Locks page 27 www.stemlocks.com

TurboChef page 2 www.turbochef.com 800-90TURBO

Ventura Limoncello Company page 26 www.venuralimoncello.com

EventsMARCHMarch 1-2 Nth Universal Whisky Experience Encore www.universalwhiskyexperience.com

March 5 NCA-Vegas Vendors Showcase Meet Las Vegas www.vegasvendorsshowcase.com

March 7-10 Natural Products-West Anaheim, CA www.expowest.com/ew13/public/enter.aspx

March 8-15 Three Square’s Restaurant Week Various Locations www.helpoutdineoutlv.org/index.php

March 9 18th Annual Taste of Excellence World Market Center www.cdfnv.org/fundraiser.html

March 9 Brew’s Best Lake Las Vegas Lake Las Vegas newvistanv.3dcartstores.com/products_byprice_2-1-1.html

March 10-13 Catersource Mirage www.catersource.com/conference-tradeshow VISIT US AT BOOTH #2824

March 10-13 International Restaurant Show Mirage www.nvrestaurants.com/displaycommon.cfm?an=1&subarticlenbr=938

March 11-13 HR In Hospitality Caesars www.HRinhospitality.com

March 12-19 Niigata Sake Festival Tour Niigata, Japan www.lvfnb.com/niigatasake.html

March 19-21 Nightclub & Bar LVCC www.ncbshow.com VISIT US AT BOOTH #270

March 19-21 International Pizza Expo LVCC www.pizzaexpo.com/

March 26 ACF Chefs Las Vegas Dinner/Meeting Sam’s Town www.acfchefslasvegas.orgTo see more events, visit www.lvfnb.com/calendar.htm

Don’t See Your Event Listed Here? Email Your F&B Events to [email protected].

Catersource brings you:EDUCATION Take part in more than 100 sessions, presentations and demos and keep your business ahead of the curve and ahead of the competition.EVENTS Many included and optional events will bring the latest catering trends and concepts to life. Bring your camera and take home ideas you can use.TRADESHOW The industry’s only catering-specific tradeshow puts thousands of food, equipment, product and service resources right at your fingertips!NETWORKING Connect with other catering professionals to share ideas, discuss the issues and create solutions.

AND SO MUCH MOREWelcome Reception Every year we kick off the Conference with this great networking opportunity. Get to know other attendees, caterers from around the world, and establish new connections, resources and friendships.This year we also celebrate Catersource magazine’s 10th anniversary, so get ready for some additional fun, surprises and giveaways!ICA Inspiration Zone At the ICA Inspiration Zone, you will be able to physically browse marketing materials and menus from caterers across the country and get to know the International Caterers Association.FREE Consulting Take 30 minutes to meet with a Catersource Consultant and get useful advice on any topic you choose! You’ll have the opportunity to bringyour materials and agenda items with you and sit one-on-one with a knowledgeable consultant who can answer your questions and help steer you in the right direction.CyberPlaza Stay connected while in Las Vegas at the complimentary CyberPlaza. Internet stations are available at the Mirage so you can check your email, get online and not miss a beat back home.Las Vegas Facility Tours Join NACE as they take you on one of three tours of Las Vegas area foodservice facilities. You’ll get an inside look at how they make things work in the hospitality capital of the world!Connection Boards Use the Connection Boards to meet other caterers for networking and discussions on today’s most relevant catering issues.CATIE/Spotlight Awards Presentation Get free access to the exciting awards presentation of the ICA CATIE Awards and Event Solutions Spotlight Awards. This presentation will be attended by the Who’s Who of the catering and events world and is a great opportunity to be a part of the group of innovators who are shaping the industry.Conference App Use the FREE Catersource app to sort through the many offerings during the show and plan your schedule hour by hour.• Up-to-the-minute info• Session descriptions and speaker bios• Log notes, favorites and details for later reference• Find vendor booths on the show floor• Interactive Twitter feedDownload at the Apple App Store, Android Market or visit www.catersource.com/app for more information.

MARCH 10 - 13, 2013 2 www.catersource.comMirage Resort & Casino, Las Vegas 800.932.3632 • [email protected]

WELCOMEYou can’t miss this value-packed Conference!

keep coming to Catersource! From leadingindustry experts to the up-and-coming

caterers from around the globe to the newbies just getting their feet wet, Catersourcebrings you learning and networking opportunities you won’t find anywhere else!

Now in our 21st year, the annual Catersource Conference & Tradeshow is set tobring the best catering education combined with outstanding events, valuablenetworking opportunities and the most extensive Tradeshow in the industry. We’reexcited to bring you this 2013 Show Preview filled with details about this amazinglive event.

Stay tuned to Catersource.com as we continue to add the details that will guaranteethis is an event you can’t miss. Past attendees can testify to what a great andindispensable experience the Catersource Conference & Tradeshow is and how it hashelped their business thrive and grow beyond their wildest expectations.

So get ready to be inspired and motivated, dazzled and amazed, and above all,educated and prepared to tackle the coming year by getting the best informationavailable.

We look forward to seeing you in Las Vegas in March 2013!

The Catersource Team

Have any questions? We’re here to help! Call us 800.932.3632 or [email protected] for more information or questions.

The best of the best REGISTERNOW

for the best rates, guaranteedevent ticket availability and theopportunity to start networking

with the best in the industry today!

www.catersource.com

800.932.3632

[email protected]

NICA National Ice CarvingA S S O C I A T I O N

National Ice CarvingA S S O C I A T I O N

Take your food & beverage to the next level!

800.932.3632 • [email protected]

For more information and to register visit www.catersource.com

Save $50 on Conference registration with promotional code

LVF&B13Register today for additional savings and promotional offers!

MARCH10 – 13, 2013 The MirageLas Vegas

presented in partnership with

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Documents

March 2013 The Las Vegas Food & Beverage Professional