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Heaven Hill Meet the Man Behind the Largest Family Owned and Operated Distilled Spirits Company in America

September 2019 I The Las Vegas Food & Beverage Professional 3www.lvfnbpro.com

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CONTENTS AND COMMENTSFROM THE PUBLISHER

MIKE FRYER

September 2019

Cover

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WELCOME BACK TO OUR SEPTEMBER 2019 ISSUE OF THE LAS VEGAS FOOD & BEVERAGE PROFESSIONAL. As the summer season lightens up and the weather becomes a little more tolerable, food & beverage shows, expos and events start up once again and we start seeing outside dining slowly coming back. Please check our monthly EVENTS CALENDAR near the back of each issue to better inform you on upcoming informative events you may be interested in to help you develop your skills in the industry, heighten your professional knowledge, meet other professionals and just enjoy the industry we are in.

COVER FEATURE FOR SEPTEMBER HIGHLIGHTS HEAVEN HILL BRANDS. Our feature writer Ben Brown informs us: “Heaven Hill is the sixth largest spirits supplier in the US and the second largest holder of aging bourbon whiskey in the world, with an inventory of more than 1.6 million barrels. It’s an empire in its own right, with iconic whiskeys such as Evan Williams and Elijah Craig—and, as of August 2019, Black Velvet Canadian Whisky—as well as a diversified portfolio that runs the gamut of spirits, including vodka, gin, rum, tequila, cognac and a variety of liqueurs. Heaven Hill has been around for 85 years and only continues to ramp up its growth.”

HUMAN RESOURCES INSIGHTS BY LINDA BERNSTEIN this month is titled Dealing with Harassment, Discrimination and General Disrespect. Linda writes: “Now more than ever, it is important that companies today are in tune with and attentive to what behaviors are going on in their workplace. This new workforce is often more casual and cavalier about some behaviors and can tend to cross the line regarding respectful behaviors and not realize it. So, how do you manage them and maintain good working relationships between all ages, genders, races and faiths?” Read on and you will find out…

THE RESTAURANT EXPERT BY DAVID SCOTT PETERS gives us six reasons customers don’t come back. David says, “Years ago, I came across a study called ‘The Spirit of Service.’ It was done by a foodservice industry association that is no longer around, but the information it provided me became a platform for explaining the importance of systems to restaurant owners and managers. In the study, they detailed six main reasons why customers don’t come back. I have found this list to be timeless and it held up in every restaurant. Here they are with ideas to counteract them.”

Page 4Hot off the Grill!

Page 5Wine Talk with Alice Swift A visit to Sinasera 24 Restaurant

Page 6 What’s Cooking

Page 8Brett’s Vegas View

Page 10The Bottom Line Tips on Menu Engineering from a 37-Year Veteran

Page 11Human Resources Insights Dealing with Harassment, Discrimination and General Disrespect

Page 12What’s Brewing

Page 13Chef SpotlightChef Donald Lemperle

Page 14Twinkle Toast Drink Like a Girl: The Feminine Side of Ferghettina Winery

Page 16COVER FEATURE Heaven Hill Meet the Man Behind the Largest Family Owned and Operated Distilled Spirits Company in America

Page 18Dishing It with Sk Delph

Page 19Front & Back of the HouseHerbs by Diane

Page 20Rooster Boy Café

Page 21The Restaurant Expert 6 Reasons Customers Don’t Come Back

Page 22 Spirits Confidential with Max Solano London: At Top of the Cocktail WorldPart 1 of 4

Page 24 USBG Las Vegas

Page 25Best of the Best

Page 26May I Recommend... Mott 32

Page 27Chef Talk The Boisterous Oyster

Page 28Product Review

Page 29Nevada Restaurant AssociationIt’s Your Time to Shine - 2020 Restaurant Neighbor Awards

0Events

Ad Index

CHEERS & KOMPAI! MIKE FRYER SR. EDITOR/PUBLISHER

4 The Las Vegas Food & Beverage Professional I September 2019 www.lvfnbpro.com

Juanita AielloCreative [email protected]

Bob BarnesEditorial [email protected]

Adam RainsBeverage [email protected]

Mike Fryer Sr. Editor/Publisher

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

For any questions or comments please email [email protected]

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

The Las Vegas Food & Beverage Professional

@lvfnb

The Las Vegas Food & Beverage Professional7442 Grizzly Giant Street

Las Vegas, NV 89139www.lvfnbpro.com

Journalist Wine Talk

Alice Swift

JournalistThe Bottom Line

Ben Brown

Accounting ManagerMichelle San Juan

Journalist Brett’s Vegas View

Jackie Brett

Journalist Best of the Best

Shelley Stepanek

Journalist UNLV Epicurean Society

Savannah Reeves

Journalist May I Recommend...

Blake Myers

JournalistThe Restaurant Expert

David Scott Peters

Journalist USBG Las Vegas

Terry Clark

Journalist Front & Back of the House

Gael Hees

PhotographerAudrey Dempsey

Journalist Chef Talk

Allen Asch

Journalist Don Chareunsy

Journalist Dishing ItSk Delph

JournalistSpirits Confidential

Max Solano

PhotographerBill Bokelmann

JournalistPat Evans

PhotographerJoe Urcioli

Journalists Twinkle Toast

Erin Cooper & Christine Vanover

Journalists Elaine and Scott Harris

Journalist HR Insights

Linda Bernstein

CONTRIBUTING STAFF

Advertising [email protected] [email protected]

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Calendar Submissions [email protected] Information [email protected]

HOT OFF THE GRILL! Southern Glazer’s launched their inaugural Craft Spirits Expo last month and it was special, with crafted spirits taking center stage featuring entrepreneurs, innovators and visionaries in the field of spirits ranging from cognacs to tequilas. The tastings spanned from the elegance of Camus VSOP Borderies (Double Gold SF World Spirits Competition 2019), to the refreshing 21 Seeds Tequila with exotic flavor profiles like Grapefruit Hibiscus and Cucumber Jalapeno, to the complex and downright exciting Ron Cartavio XO (Best Rum SF World Spirits Competition 2017). Discover more about this event in ‘Dishing It with SK Delph’ on page 18.

Editorial Director Bob Barnes discovered La Strega is Italian for witch, and also discovered the culinary mastery of Chef Gina Marinelli at her new restaurant. Pictured here with Bob is the good witch herself. To find out more about how Chef Gina is casting a spell of deliciousness at La Strega, read Bob’s report in his What’s Cooking column on page 6.


In the first part of August this year, I had the opportunity to visit Taitung to co-teach a culinary camp along with my husband Daniel for the second year in a row. During our visit, we scheduled some time to learn more about Taitung County, which is home to a majority of the 16 recognized indigenous tribes (along with Hualien County). Each county is made up of different townships, and this year, we continued our explorations by visiting Changbin Township, in the northernmost township in Taitung County. The residents of this township are primarily made up of the Amis tribe. This area is less frequented, and is a nice place to visit if you enjoy peaceful, more tranquil environments. We were fortunate enough to be introduced to Daylight Resort, nestled amongst agricultural lands. This beautiful resort only has a handful of rooms, and provides an intimate experience. The hidden culinary gem of this resort is a fine dining restaurant, Sinasera 24. Sinasera translates to “the earth” in the indigenous Amis language, and the number refers to the 24 solar terms of the traditional Chinese calendar (originally created to align with agricultural/farming advices). Chef Nick Yang (楊柏偉) is the executive chef of Sinasera 24, and the menu is inspired by

local/traditional Amis and French cuisine. He has worked in the culinary industry since the age of 15, and even spent some time in France working in a three-Michelin star restaurant, Le Petit Nice - Gérald Passedat. Chef Yang’s vision for the restaurant is to “吃當季、食在地” (direct translation: “eat the season, eat the ground”). The restaurant aims to reduce the distance from farm to table, sourcing local, fresh ingredients that are based on what is seasonally available. Locally available marine life and wildlife, wild food plants and other Chinese herbs are integrated to enhance the dishes while reflecting the culture of the place. The combination of locally sourced ingredients with Amis (Taitung, Taiwan) culinary influence served in the form of a fine dining prix fixe menu is quite the rare experience. The restaurant has an intimate setting, with 30 seats, which include a private dining room, and bar seats that butt up to the bar and kitchen so you have a front row seat to all the action. The restaurant is filled with young, inspired culinary staff who live up to Chef Yang’s Michelin-star quality standards. There are three tiers for the dinner package (plus a children’s meal option); however, they should all include the following: appetizers, two breads, a range of dishes depending on package selection, dessert, small bites and tea

or coffee. Below is a selection of photos from our meal and experience. The most unique course was definitely the appetizer course, which came in the form of a mini “tree” and we removed and ate the “leaves,” which were paper-thin breadfruit chips. The favorite dishes of the night were the flower-shaped fresh-caught mahi mahi sashimi, and the locally-sourced chicken dish. If you ever have the chance to visit Taiwan, I would highly recommend visiting the Huatung (Hualien-Taitung) regions and see what this region has to offer: the beautiful landscapes, stimulating outdoor activities, creative takes on food and beverage, rich history, culture and art of the aboriginal peoples, the experiences are endless! Sinasera 24 website: www.resort.com.tw/sinasera24 Dawn Resort website: www.resort.com.tw September 2018 WineTalk article introducing Taitung during my previous visit: lvfnb.com/articles/wine-talk-with-alice-swift-89156035f503 Until next month, Cheers~! Alice

Alice Swift has been writing Wine Talk since 2011, and has a passion for education and hospitality/F&B.

In 2016, she obtained her Ph.D. in Hospitality Administration from UNLV and moved from the “ninth

island” to the island of Oʻahu. She now works for Kamehameha Schools as an instructional designer/project manager, and teaches part-time for UNLV’s

William F. Harrah College of Hospitality. See more at www.aliceswift.com.

By Alice SwiftWine Talk w i t h A l i c e S w i f t

2019 Hidden Gem of Changbin Township (Taitung, Taiwan): A visit to Sinasera 24 Restaurant

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La Strega—There’s a Good Witch in the KitchenThe trend of extremely talented chefs from the Vegas Strip venturing out to the suburbs to launch their own restaurant is one that is most welcome and that will hopefully continue. Case in point is La Strega, located in the former space of Due Forni on Town Center near the 215 Freeway. The gifted chef is Gina Marinelli, whose resume includes stints as executive chef at D.O.C.G. at The Cosmopolitan and several years ago as a line cook at Michael Mina’s Nob Hill at the MGM Grand. The Utah native attended high school in Florida and after earning a degree in English at the University of Florida and later working in sales, discovered her true calling. She took the plunge to pursue a career doing something she loves and began taking classes at Cordon Bleu Orlando, while working as a dishwasher at Roy’s to help fund her schooling. This humble beginning in the industry is key, for as any chef knows, it is a vital position that a restaurant can not function without and gives an eye to the inner workings of a restaurant’s operation.The interior of La Strega is a complete

makeover from the former pizza restaurant, with a décor reflecting the feminine side of Italian design, with a hand-painted wall mural by local artist Holly Rae Vaughn evoking the Amalfi Coast, clean looking white tile wall, globe chandeliers, hardwood floor, an open kitchen and tables enhanced with fresh flowers.Chef Gina quips that a key to Italian cuisine is to keep it simple, using about five ingredients. All of the pasta except for the dry linguini are made fresh, and one of the dishes Chef is most proud of is the aforementioned Linguini Vongole dressed with Manila clams, preserved lemon and chives. The Spaghetti Pomodoro may be a reflection of her time working with Scott Conant, and is a simple but outstanding dish with blistered tomatoes and basil. The Farroto with farro, goat cheese and corn is her take on risotto, and the braised pork with Marinelli polenta is so named for it’s her native Italian grandmother’s recipe. The pizzas are quite a bargain for their reasonable cost ($14-$18) size and splendor, such as the Salsiccia with a cream sauce made from the broccoli-like rapini and spiced with pepperoncino. While the seasonal menu is a mix of Northern and Southern Italian fare, there’s also evidence of a fusion of cuisines, with items such as

Japanese Himachi with chili gremolata; the Greek-like Adriatic Insalata with feta, olives and arugula; and Nigerian Prawns with summer squash and couscous. Dessert options include the unique Bomba: an addictive Italian-style donut with chocolate and strawberry cream, Harry’s berries, lemon sugar and crisped mint; and Panecota with fig compote and bay leaf. All of the above are complemented by a wine program overseen by Sommelier Stephanie Torres (featured in the Twinkle Toast column in our July, 2019 issue) who works closely with Chef Gina. When asked what prompted her to join the La Strega team, she replied, “Honestly, it was Gina’s passion for cooking and teaching. I love being a part of a chef/sommelier team that is focused on service and helping others in the industry grow.” I had nothing but high praise for the selections Stephanie made for me, which included the Italian Tenuta Sant’Antonio “Scaia” Rosso from the Magical Reds section of the menu. Stephanie has the good fortune to be able to print in-house, so the list typically changes a couple of times a week; during my visit it contained a few dozen by the glass and the bottle selection had nearly 100 choices mainly from Italy, France, Napa and Sonoma.

By Bob BarnesBob Barnes is a native Las Vegan, editorial

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

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

Email: [email protected]

What’s Cooking


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The successful operation of any restaurant, in addition to the quality of its food, is dependent on the performance of its waitstaff. In the case of server Sheena Dressel, La Strega is in good hands, as she is not only extremely pleasant and professional, but quite knowledgeable about the menu items she offers to customers. Sheena says, “I am beyond grateful to be a part of La Strega, where we bring something special to the table with our hospitality program. We create a dining experience for our guests, while bringing them great food from a talented, and compassionate chef. I’ve never worked at a place where that was the top priority.”La Strega is Italian for witch, but in this case, the witch in the kitchen is a very good witch, creating magic and casting a spell of deliciousness through stellar renditions of the freshest flavors of Italy and beyond. Any extra money you may spend on gas driving to the outskirts of Summerlin will be well worth it, especially when you experience the quality of the benevolent witch’s cuisine, which is also quite reasonably priced.La Strega3555 S. Town Center Dr. #105, 702-722-2099lastregalv.com

Jade Offering a Tour of Asia Through Décor and CuisineThe newly-opened Jade Asian Kitchen and Noodles at the JW Marriott/Rampart Casino has replaced its Shizen Japanese restaurant. The new eatery is part of the resort’s 20th anniversary fanfare and renovation, and this new offering offers greatly expanded options and a variety of environments. Located in the Promenade restaurant row off of the casino on

the north side of the resort, the first thing that will catch your eye is the majestic entrance with two lions on carved pedestals on either sides of the door, greeting all who enter. While the previous Shizen iteration only offered a sushi bar and teppanyaki tables, at the new Jade you’ll find no less than six environments. Inside the quite spacious 10,000-square-foot restaurant with seats for more than 400 diners you find an inviting lounge with TVs and classy brick walls and windows with a view of the outdoor patio; sushi bar, with seating at the bar or at a communal table, where chefs personally and precisely prepare sashimi, nigiri and rolls; robata grill and noodle bar where you can view the chefs in action grilling over binchotan-charred coals; a patio with koi fish swimming in ponds, the sounds of waterfalls and a beautiful landscape; a room with two teppanyaki tables, each with seating for 20, where chefs entertain diners as they prepare choices of steak, chicken, vegetables and seafood; and a dining room beautifully outfitted with a modern décor with high ceilings and wood accents where you can enjoy a quite extensive array of Asian delights. Your dining experience can turn into a dinner show of sorts if you sit in the teppanyaki room, where the chefs will entertain you with the classic onion volcano, juggling of utensils, creation of a fiery smiley face and the eggroll joke, while also expertly preparing delicious (and quite filling) renditions of fried rice, vegetables and options of steak, shellfish and chicken. For further entertainment, a dish that brings the wow factor is the Troy Roll—a compilation of seared salmon, spicy tuna, lotus root, fennel, bonito truffle crush and habanero aioli—which is lit afire when it arrives at your

table. Likewise for its presentation alone, the Prime Red Snapper Whole Fish (offered fried with spicy soy sauce or steamed with ginger) is served with the whole fish carcass on the plate and is topped with fish roe. The restaurant lives up to its Asian Kitchen and Noodles moniker with choices from China, Japan and Korea. Starters I recommend are salt and pepper calamari enhanced with green chili and nouc mam sauce; and Green Beans Tempura served with an Asian green ceviche. Other crowd-pleasing dishes include the robata grill’s Prawns with shrimp crunch and shishito butter blanc and the vegan 48-Hour Aged Tofu with ssamjang and jangajji; and the noodle bar’s Tonkotsu Shoyu Ramen with pork and soy broth, BBQ pork, egg and mushroom dadegi. Those with a sweet tooth are surely not left out, with desserts including Miso Crème Brulee, Black Sesame Panna Cotta and Jade Cheesecake. All of the above are complemented with a full selection of Asian beer and Japanese whisky and 20 different sakes, as well as a full wine list and specialty cocktails such as the Signature Jade with matcha green tea, sake and coconut cream.Jade offers not only an upscale environment and wide range of Asian cuisine, but price points to suit anyone’s budget, with menu items as low as $5 and the vast majority under $20. This new option gives us yet another reason to venture out to Summerlin. Hours are 5-10 p.m. Sunday-Thursday and 5-11 p.m. Friday & Saturday.theresortatsummerlin.com/dining/fine-dining/jade-asian-kitchen-noodles


ENTERTAINMENTForeigner has an exclusive headlining residency show at The Venetian Resort beginning Friday, Jan. 24, 2020, with 10 performances.Journey with nine dates in October has added four dates for New Year’s Eve week, Dec. 27, 28, 30 and 31.

“Legends in Concert,” Las Vegas’ longest-running production show, will experience a first when Frank Marino, the longest-running Vegas headliner, joins the show Sept. 11-Nov. 19 at the Tropicana performing as Joan Rivers for his last time. Marino will be joined by Freddie Mercury, Lady Gaga, Pat Benatar and Elvis tribute artists.Cat’s Meow, a new karaoke bar opened on the second floor in Neonopolis downtown on Fremont with karaoke every day and DJs playing popular music between singers. Magician Hans Klok opened his new family-friendly production, “Hans Klok: The World’s Fastest Magician,” in the new immersive 425-seat Thunderbird Showroom at Excalibur.Carlos Santana continues his residency in 2020 at House of Blues in Mandalay Bay starting Jan. 22. “Africa Speaks” is his latest album released in June.Aquatic “O” by Cirque du Soleil at Bellagio for the first time will extend the show’s schedule to nightly beginning in January 2020. “Elvis Presley’s Heartbreak Hotel in Concert” celebrated its 100th performance at Harrah’s on stage with a custom-made cake. Las Vegas-based chanteuse Melody Sweets released her new single, “Flavor of the Month,” and music video.Comedienne Luenell is the first entertainer with a limited engagement through Sunday, Sept. 29 at Jimmy Kimmel’s Comedy Club at The LINQ Promenade.Downtown Grand opened The Spare Room, formerly The Mob Bar, with two shows. “Hypnomania Comedy Show” at 7 p.m. features Don Barnhart hypnotizing audience members Wednesday–Sunday nights. At 9 p.m., the “Delirious Comedy Show” takes over with top stand-up comedians. Comedian Samuel J. Comroe, 4th place finisher on Season 13 of NBC’s America’s Got Talent is headlining Monday–Wednesday at 6 p.m. in the L.A. Comedy Club in The Strat’s Dragon Room.

DININGMama Rabbit Bar featuring a collection of mezcal and tequila debuted at Park MGM as an ode to Oaxacan culture curated by James Beard Award-winning mezcalera Bricia Lopez. Chosun Hwaro & Nara Teppan, the first authentic 485-seat Korean BBQ experience on the Strip and largest in Nevada, opened at the Miracle Mile Shops featuring 30 Korean BBQ tables and 12 teppanyaki tables. Smoked Burgers & BBQ street-side at The Forum Shops has celebrities creating themed burgers to benefit local charities of their choice starting last month with Mat Franco and continuing through December with Donny & Marie, Penn & Teller, Jeff Civilico and Mac King.Blue Ribbon Sushi Bar & Grill at Red Rock Resort is now open for lunch daily at noon featuring contemporary Japanese cuisine created by chefs and brothers Bruce and Eric Bromberg. Hofbräuhaus Las Vegas started a käsespätzle German noodle dish challenge where anyone eating the four-and-a-half-pound creation in less than one hour will receive it for free. El Dorado Cantina is celebrating National Guacamole Day, Sept. 16, all throughout September serving four specialty guacamoles. John and Tabitha Simmons have expanded their Firefly Tapas Kitchen + Bar, a Las Vegas staple for 16 years, with a new outlet at 7355 S. Buffalo Drive.

Caked Las Vegas, formerly The Cupcakery Summerlin, in the Rock Springs Shopping Plaza, is a one-stop bakeshop owned and operated by Ricardo Gudino, who was featured on the Food Network’s Cupcake Championships.

ABOUT TOWNHappy Place, an immersive pop-up phenomenon exhibit with larger-than-life installations and photo-friendly fantasy-themed rooms, debuted a Las Vegas residency at Mandalay Bay.Binion’s Gambling Hall downtown opened the 81-room boutique Hotel Apache with vintage-style furnishings reminiscent of the original hotel in 1932.

The Strat’s SkyPod has revealed a complete remodel of the tower’s indoor/outdoor Observation Deck on the 108th and 109th floors, which includes the new 108 Drinks and 108 Eats by James Trees. On the main floor, there’s the new Link Slot Lounge showcasing 44 games and the casino’s first table game area with 22 tables. AREA15 under construction announced Oddwood Bar will be its first food-beverage experience by Ryan Doherty, creator of downtown hangouts Commonwealth, The Laundry Room and Park on Fremont. It will be a center bar showcasing an ever-changing 23-foot-tall weeping Japanese maple tree with twinkling LED leaves. Fashion Show mall debuted a three-dimensional mural titled “Be Kind to Bugs” on the staircase near Neiman Marcus created by hometown artist Michael Dodson. Women’s clothing and accessory brand Johnny Was based in Southern California since 1987 opened its first Nevada store at Fashion Show. Place on 7th, Fremont’s indoor/outdoor event venue, has changed its signature bi-weekly Downtown Country Throwdown from two Fridays a month to four with drink specials, DJs, lessons and more. The Degree, a 226-unit, five-story on-campus student housing community for up to 758 students at UNLV opened for the current semester.The brand-new ballpark built for the Las Vegas Aviators received BaseballParks.com’s 20th Annual Ballpark of the Year Award. Pete Vallee aka Big Elvis, an afternoon three-day mainstay at Harrah’s Piano Bar, is the latest celeb honored with a shrunken head at the Golden Tiki in Chinatown.The Venetian Resort revealed a dramatic redesign of its pool deck within the hotel tower inspired by the Italian Riviera.The whimsical Ugly Duckling sign dating back to the 1990s has returned to the Neon Museum’s Boneyard after receiving extensive restoration and refurbishment.

Brett’s By Jackie BrettJackie is a freelance public

relations specialist and writer specializing in the Las Vegas

entertainment and travel scene. Her writings have

appeared in magazines and newspapers nationwide and

on numerous websites. Email: [email protected]

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

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

•Custom packed Herbs and Spices

•Custom Spice Blends

•Private labeling

•Now Certified Kosher


By Ben Brown

Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned

writer and consultant, Ben works with Fortune 500 companies and mom & pop shops alike in Marketing,

Analytics, Consumer Insights, PR and Business Development. Contact Ben at [email protected] or follow

him @Foodie_Biz.

Menu engineering is the art of increasing your average check by getting customers to subconsciously order higher-profit items, and more of them. For those unfamiliar with this practice, it’s not so much trickery as it is strategy. Just a few quick fixes could result in dramatic revenue lifts, without any changes in kitchen operations or paid marketing. Menu engineering is not a new science, either. Other industries have used subtle tactics to control our focus and purchasing behavior for years.“I started by studying the newspaper industry. They know how you read so they will adjust their layout,” said Gregg Rapp, a menu engineer who’s been working with restaurant and hospitality giants such as Disneyland, Taco Bell and Wolfgang Puck, in addition to countless independent eateries, for the past 37 years. “Same with grocery stores. They’re [way] ahead of the restaurant industry. They know where people’s eyes go.”Rapp’s process is relatively simple, though his methodologies vary widely based on the restaurant’s business needs, the teams involved and state of its menu. “We hold what I call a ‘state of the menu’ meeting, where we take a look at the numbers: the food costs and the sales mix. We’re looking for high-profit, high sales items.”Rapp alludes to a 2x2 matrix in which to categorize items, a practice widely used in menu engineering. At the end of the day, you want to promote your profitable items that are already selling well, consider phasing out non-profitable items that don’t sell well, and adjust

those in between. “We bring in the art director, the operations team, the marketing team, and we pull apart the menu and piece it back together,” Rapp said. But the key, he noted, is collaboration.“The restaurant does the menu whispering. They have control of the menu and make the final decisions based on what they know about the restaurant.”Beyond the menu’s reconstruction, however, is implementation, and training staff in new upsell practices to complement the menu’s promoted items. Rapp likes to go a step further and create a ‘backstory book’ for each item.“[A backstory book] gives servers some very helpful info to describe the items to guests,” Rapp said. “It empowers them to talk about the history behind each item, why it’s on the menu, where the ingredients come from.”Rapp even uses eye-tracking classes to monitor menu ‘hot spots’ where customers devote more of their attention. These findings can isolate places where the menu is shining—where you want the customers’ eyes to go—as well as where opportunity for improvement exists.“If someone can’t understand something, they’ll focus their eyes on that section longer,” Rapp said. “You need to make the decision process quick. As soon as someone orders an entrée, they’ll order something else as well. Help them do that.”But Rapp also warns against over-engineering menus. There is certainly such a thing as pushing customers too far.“Don’t oversell just the most expensive item,”

Rapp said. “The most important thing is to bring a customer back…overselling people won’t get them to return.”Rapp also shared a few more quick tips on menu engineering:Drop the dollar sign.Taking the ‘$’ symbol off the menu ‘softens’ your prices, making customers feel at ease ordering more expensive items and more items in general. Additionally, it’s better to list the prices after the item descriptions, rather than in a vertical column all the way down the page. The latter leads to customers looking at prices first and the items second, whereas you really want it to be the other way around. Use callouts.Boxes around certain items or small groups of items can go a long way in drawing attention. The same principle applies to icons that note ‘house favorites’ or ‘signature dishes.’ Maximize menu real estate.Eyeballs naturally gravitate toward the tops of pages, as well as the first item in each menu section. Structure your menu accordingly, so that you’re promoting your star dishes in high-traffic areas while keeping other options in the less valuable locations. Descriptions are everything.The more you can personify an item, the better its customer allure will be. You certainly won’t be able to fit a long-winded description about every item on your menu, but experimenting with 1-2 signature dishes may help, as well as creating a backstory book for your staff to share when customers ask about anything else.

The Bottom LineTips on Menu Engineering from a 37-Year Veteran


By Linda Westcott-Bernstein

HumanResourcesInsights

Linda Westcott-Bernstein has provided sound human resources advice and

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

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

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

on Amazon or Google Books. Phone: 702-326-4040

Email: [email protected]

HR Question of the month: Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to [email protected]. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.

Now more than ever, it is important that companies today are in tune with and attentive to what behaviors are going on in their workplace. This new workforce is often more casual and cavalier about some behaviors and can tend to cross the line regarding respectful behaviors and not realize it. So, how do you manage them and maintain good working relationships between all ages, genders, races and faiths? First, in the foodservice industry, due to the nature of the work, it is easier than at most businesses for employees to get comfortable and even casual about the ways in which they interact with one another at work. They work in teams and often so closely together to take care of a guest’s needs that they ignore the basic courtesies during their interactions with each other and cross over socially acceptable boundaries and workplace norms. As a result, they can do or say almost anything. It’s quite commonplace actually. Imagine working next to another person for hours and multiple shifts and having to find things to talk about. It is easy to become comfortable talking about pretty much any subject and situation. I can’t tell you how many times during investigations for harassment that I’ve heard the words… “I was only joking, we were just having fun, or I was just playing around.” It is easy, over time, to assume that conversations can become more casual.

Next, it is my philosophy that you can start the process for establishing a culture right from the start during your new hire orientation and onboarding process. This is where you outline the expectations for a respectful workplace by talking about this topic, setting the framework for acceptable behaviors, establishing your workplace culture and outlining the company’s philosophy for treatment right from the very start—by communicating it verbally.Here are a few examples of some discussion topics and steps that you can take from the start…• Have a member of management speak about

the culture and philosophy of respect in the workplace.

• Define what harassment, discrimination and a respectful workplace should be and look like.

• Talk about your zero tolerance for prejudices, biases and other social unacceptable behaviors.

• Discuss some examples of unacceptable behaviors and actions that will not be tolerated.

• Explain the steps to be followed when/if someone acts in a disrespectful way or harasses you.

• Talk about the consequences of behaving in a manner that is unacceptable at work.

Finally, the last key component for this process to work is to have your management team on board with the entire process. They must be trained to recognize and embrace the zero tolerance policy for these unacceptable behaviors in the workplace. They must also exemplify the behaviors you expect at work, not ignore situations or behaviors, take action in a timely manner, and treat all situations fairly and equitably so that the intent is clear and consistent. Your managers must also know when to get human resources involved so that all steps are followed and the policy is effectively upheld. One of my favorite examples of why harassment, discrimination and/or disrespect will not be tolerated is because it violates the Golden Rule… “Treat others in the way that you’d like to be treated.” But even more impactful today, I tell them that “No one wants to come to work with the fear that they might be singled out, harassed or bullied, because of their beliefs or heritage. No one can work or function productively in an environment like that where you feel unsafe, scared or intimidated.” Bottom line, I tell them, it’s about respect.

Dealing with Harassment, Discrimination and General Disrespect


Hop Nuts Brewing 2nd Location Now OpenI previously reported on Hop Nuts Brewing expanding from its location in the Arts District to open a second location in Tivoli Village in Summerlin. This has now come to pass. The new taproom is situated in the west end of Tivoli’s main drag, facing Rampart Blvd. During my visit during their soft opening, I was happy to find a very pleasant, bright environment, with natural light via large windows, industrial ceiling and vibe, light-colored wood panel behind the bar, three TVs, tables fashioned from beer barrels, outdoor seating and a rustic wood post hanging from the ceiling. Also appealing is the artwork of

hop cones by local artist Bo Wiltse and an epoxy-coated bar ingrained with barley.Besides being a closer location for many of the Hop Nuts clientele, visitors will be pleased to find 16 taps including brews exclusive to this location, which during my visit included Hopper Echelon DIPA. To keep you occupied while hanging out, there is a chess table, and you can order and have your food delivered from some of the restaurants in the Village. Speaking of his new taproom, owner Kevin Holder said, “I live up here and a lot of our customers do too, so coming here they can have a $5 Uber ride instead of a $15 ride. There’s not much (beer-wise) in the area, and we want to have the best taproom in Summerlin. We have no gaming, no smoking and you can come play games and relax.”Kevin added that they are maxed out at their relatively small 7-bbl brewing system at their location on Main St., but will eventually begin brewing at their warehouse located near the brewery.Like I mentioned, the soft opening is happening now, and the grand opening is slated for September 21. For more details, visit www.hopnutsbrewing.com.

Another New Brewery Coming to Downtown HendersonLooks like another brewery is on the way. Mojave Brewing Company has purchased its 10-bbl brewing system and will be located in a section of the vacant Bank of America building on 107 S. Water St. at Pacific Ave. in Downtown Henderson, just down the street from Lovelady Brewing. Owner John Griffith is predicting a November opening and plans to brew small batch ales, lagers and gluten-reduced beers and gluten-free ciders.With the addition of this new brewery, the surrounding area will feature five breweries (including Lovelady, Astronomy, Bad Beat and CraftHaus) within a three mile radius.

Mark Your Calendars for These Beer-worthy EventsHofbräuhaus Las Vegas, an authentic replica of the iconic Munich beerhall, is always THE place to celebrate Oktoberfest on this side of the pond. This year the festivities begin on Sept. 13 and run through Oct. 31 with live entertainment, celebrity keg tappings and stein holding competitions and most importantly, the one time of the year you can enjoy their

Oktoberfestbier, the very same beer brewed by the Hofbräu Brewery and served at the Munich Oktoberfest. This year you can buy tickets for $85 for VIP seating and a $60 food and drink credit. For tickets and more info visit hofbrauhauslasvegas.com. Lovelady Brewing will partner with the Pink Boots Society (an organization of women brewers and beer industry associates) to help sponsor the It’s Not Water But On Water Street, a beer/root beer mile relay race on Nov. 9. The fundraiser will feature teams of four tag team runners who will consume a beverage (beer or root beer) before each ¼ mile leg. The race will begin and end at Lovelady Brewing at 20 S. Water St. in Downtown Henderson. For more info and to enter, email Linda Lovelady at [email protected] or find it on Facebook by searching for It’s Not Water But It’s On Water Street. All proceeds will benefit the Blaine Thompson Memorial Scholarship Fund and the Las Vegas Chapter of The Pink Boots Society. Other upcoming events previously reported in this column in past issues include the CraftHaus Brewery 5th Anniversary Haus Party on Sept. 14 (www.crafthausbrewery.com) and the Motley Brews 7th Annual Downtown Brew Festival set for Oct. 19 (www.downtownbrewfestival.com).

What’s on TapLovelady Brewing Brewmaster Richard Lovelady reports he is putting on several new beers: State of Change IPA (Orange IPA, 6.9%, 55 IBU); Lord of the Hatch (Hatch Chile bock, 7.4%); Tango Malt Seltzer (tangerine orange seltzer, 5.5%); assistant brewer Courtney's Raspberry Fields Forever (8.5% raspberry cheesecake stout); Max (Richard’s son and assistant brewer) is brewing a barleywine for release this winter; and in the near future look for a fruit hazy New England-style DIPA.As always, great beer happens in Vegas!

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By Bob BarnesBob Barnes is a native Las

Vegan, editorial director of The Las Vegas Food &

Beverage Professional, regional correspondent for Celebrator Beer News and covers the LV

restaurant scene for Gayot.com.

He welcomes your inquiries. Email: [email protected]

what’s BREWING


Chef SpotlightChef Donald Lemperle

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By Pat EvansPat Evans is a writer based in Las Vegas and Grand

Rapids, Michigan. He is a regular contributor to Grand Rapids Magazine, October and The Manual often

writing about food, beer and spirits. He has written one book, Grand Rapids Beer, and has more on the way.

Twitter: @patevansInstagram: @patrickmevans

As healthy dining choices continue to gain steam, Las Vegas has a strong option at VegeNation, led by Chef Donald Lemperle. Chef Lemperle grew up in a restaurant owned by his parents and worked in his native NYC for years, at restaurants like Le Bernardin, The Quilted Giraffe and The Sign of the Dove. Prior to his move west, he was executive chef at Park Avalon Restaurant and The James Hotel. Then he made his way to Scottsdale, Arizona, before his final stop in Las Vegas. Now he aims to prove eating a plant-based diet can be as satisfying as one with meat.I know you grew up around a restaurant. How did you know it’d be your career?My folks owned a small restaurant on Staten Island and I loved that, but my mom discouraged me. She said the only people who work as chefs are alcoholics and crazies. But I love the fast pace and camaraderie, the creativity and the ability to get results immediately. When it was time in high school to make a career choice, they discouraged me, but I helped out a lot at the restaurant and it really gave me a work ethic and taught me discipline.If you go to culinary school, you do one dish and move on. This was repetitive and real life.

How long were you in New York? I was in the New York area most of my life, and went to work at some of the best restaurants, three and four star New York Times reviewed restaurants. I was able to learn quite a bit.

How’d you end up in Las Vegas? I was working for a restaurant in NYC; it was after 9/11 and I wanted to make a change. My kids were in junior high and I wanted them to see another part of the country and there was an opportunity with the company I was with. They opened a restaurant in Scottsdale, Arizona and I worked there a few years, but when the recession hit, the hotel I was working at went bankrupt, but they had a joint venture in Las Vegas and that’s how I got here. I ended up here by accident, not planned. That was 2010, and I’ve been in Vegas since.

At what point did you know you wanted to open a place of your own?When I came to Vegas, I was looking to do something, and initially wanted to do it in Arizona, too. Mario Batali had a farmers market on Dean Martin, and it was only on Thursday afternoons. I told my wife there’s a bigger opportunity for people looking for a healthy model.

Where’d that healthy idea come from?At a restaurant in Arizona: In the Jungle. They weren’t vegan, but were geared toward healthier options and the price point was moderate, so I modeled after what they were doing there.

Why do vegan?I’ve been in the business for a long time and food is fashion. It has its trends, but this is more than a trend. It’s a lifestyle shift. What you eat matters. An important thing for health and the environment is to choose a plant-based lifestyle.

Why did you go vegan? In the back of my mind it was always there, but 16 years ago, I was diagnosed with multiple myeloma. It was a huge wakeup call and I examined my lifestyle and totally changed my lifestyle. I remember I’d be in the kitchen with the soda guns and drink tons of Diet Coke. Now going vegan I drink green smoothies and so far it’s been good. I don’t want to say whatever I did was magic, I don’t want to say become vegan to cure cancer, but 60% of chronic diseases are caused by diets.

And so you’re trying to spread that message?

I’m trying to change the paradigm. My food is comfort food. Every culture has a different vegan dish and I try to give good variety. One of the things is, I have a huge appetite. You can be the biggest carnivore and come here and still be satisfied. A wife might be transitioning to a plant-based diet and the husband resists; he might be a big baby about it, but we have a meatball grinder made with plant-based meat and they’ll say, ‘This is not too bad,’ and open their eyes to what can be done with vegan diets.

What are the plans for the future?

We’re looking to do a kiosk at T-Mobile Arena. Like I said, what I’m trying to do is make people aware to fit and change the paradigm that it is regular food, it’s just plant-based. I have a few concepts, like Mexican cuisine “Adios, Carne.” You can have a lot of fun all based on the plant.


By Erin Cooper & Christine VanoverErin Cooper and Christine Vanover have been

residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus. Cooper is a Territory Manager for the Resort Wine Team at Southern Glazers Wine & Spirits.

Both women founded Twinkle Toast in [email protected] • www.twinkletoast.com

Facebook: @TwinkleToast Twitter: TwinkleToastLV

Instagram: TwinkleToastLV

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Drink Like a Girl: The Feminine Side of Ferghettina Winery

Laura Gatti is no stranger to the wine business. Winemaking has been a constant in her life since she was a little girl and to this day, she works alongside her brother in the family business of crafting beautiful wines with a true sense of place in Franciacorta. We were fortunate enough to speak with her recently about her lifelong experience in the wine industry and to gain a better understanding of what makes Ferghettina wines so special. How did you get your start in the wine business? I grew up in a winery. My father has always worked with a lot of passion and I used to follow him around. When I finished my studies it was quite natural for me to continue to work with him in the winemaking business.

Is there anyone in particular who has most influenced your career in winemaking? My father, absolutely!

What is your favorite part of the winemaking process and why? I love to be outside in the vineyards. It’s amazing to follow the growth of the grapes, to see the differences between the vineyards and to perceive the uniqueness and personality of the different parcels coming from nature. The most wonderful part of my job is to allow the grapes to give the best expression of the combination of soil and grape varietal. During the winemaking process, our goal is to allow these features to reach their maximum level of expression.

Have you ever considered a career outside of the wine industry?

Honestly, no!

What difficulties or advantages do you feel you have as a woman in a male-dominated industry?

Sometimes it’s not easy but in the last few years I’ve noticed more and more women working in this business. I think that the most important thing is to do your best every day. Working this way makes it easier to find your place.

We noticed that some of your wines utilize a unique bottle shape with a square base. Where did this design come from and why did you decide to use it?

Yes, we currently sell three wines in the square-based bottle: Franciacorta Milledì, Franciacorta Rosè and Franciacorta Saten. We just started bottling the Saten this way in April and it will soon be available in the US market.

This unique bottle shape was invented by my brother Matteo. He did his university thesis studying the different characteristics of wines aged on lees in a regular round bottle versus in the square-based one. Thanks to the square base, the bottles have flat sides. We store all the bottles horizontally at the winery so after the fermentation, the yeasts are able to spread out on the flat side of the bottle. This surface area is two and a half times bigger than that of a round bottle. Because of this, the wines become more complex. So, although we really like the esthetics of the square bottle shape, the reason we use it is mainly a technical one.

What do you enjoy most about working alongside your brother?

Working with my brother is very nice because we are able to share all of our projects and ideas. I’m really lucky!

What do you feel makes Franciacorta (and Ferghettina) wines so special?

It’s not easy to answer this question. We work very hard each and every day to do our best. We are interpreters of a land and of her personality and we simply hope that the customer can feel this philosophy in our wines.

If you had to choose one favorite grape varietal, what would it be and why?

I love pinot noir. It really needs to find a perfect place in order to grow and is very demanding, but it can give amazing results. It is also challenging to make a good point noir and I love to do it!

SPECIAL ANNOUNCEMENT: We are thrilled to announce that we will be co-hosting a “Drink Like a Girl” wine dinner alongside Laura Gatti at La Strega on Thursday, October 3 at 6 p.m. The evening will feature an array of Ferghettina sparkling wines paired with a custom prefix menu crafted by Chef Gina Marinelli. Space at this intimate affair is extremely limited and tickets can be purchased for $80/person at www.twinkletoast.com/tasting-events. Please email [email protected] with any questions. La Strega, 3555 S Town Center Dr. Ste. 105, Las Vegas, NV 89135.

T W I N K L E T O A S T & L A S T R E G A

P R E S E N T DRINK LIKE A GIRL

A S P A R K L I N G W I N E D I N N E Rfeaturing winemaker Laura Gatti

from FerghettinaThursday, October 3rd at 6:00 pm

Each $80 ticket includes dinner, sparkling

wine pairings, gratuity and giveaways

Space is limited. +21 only.To purchase tickets visit www.twinkletoast.com/tasting-events


Heaven Hill Meet the Man Behind the Largest Family Owned and Operated Distilled Spirits Company in America

Heaven Hill Meet the Man Behind the Largest Family Owned and Operated Distilled Spirits Company in AmericaBy Ben Brown | Photos courtesy Heaven Hill Brands

Heaven Hill Brands is the sixth largest spirits supplier in the US. They’re the second largest holder of aging bourbon whiskey in the world, with an inventory of more than 1.6 million barrels. It’s an empire in its own right, with iconic whiskeys such as Evan Williams and Elijah Craig—and, as of August 2019, Black Velvet Canadian Whisky—as well as a diversified portfolio that runs the gamut of spirits, including vodka, gin, rum, tequila, cognac and a variety of liqueurs. Heaven Hill has been around for 85 years and only continues to ramp up its growth. But what makes Heaven Hill truly special, especially given its dizzying performance, is that it’s family owned and operated. At its core, Heaven Hill is a small town mom-and-pop kind of place, a utopian destination akin to its namesake. The company has kept this same humble attitude and warm approach throughout its history, and that’s likely been the biggest factor to fuel its success.“You have to have patience and perseverance,” said Max Shapira, President of Heaven Hill Distillery. “If you’re a publicly held company, I don’t know if you have that luxury to be patient.”Shapira’s father, Ed, started Heaven Hill in 1935. The business had a rocky journey at times, but patience and perseverance were undoubtedly the mantras that led it to success.

“Our family got into this business almost on a lark,” Shapira began. “Today we say it was like private equity 1935 style, except the person doing all the investing didn’t know how to make the product he was investing in.”Shapira’s grandparents immigrated to the US from Lithuania in the 1890s. His grandfather began as a peddler in rural Kentucky, “with nothing but a pack on his back.” He eventually opened up a small department store, and established himself as a prominent name within his community. He had five children—including Ed, Max Shapira’s father—and sent each of them to open their own stores around the state when they came of age. Ed landed in Bardstown, Kentucky, which happened to be a prominent bourbon distillery capital prior to the Prohibition era. And Ed saw potential. “By [the time Ed moved to Bardstown], people said the great social experiment of Prohibition wasn’t working. There was crime involved. Bootlegging. Bad whiskey that was killing people,” Shapira said. “People pretty much knew Prohibition was going to be repealed in the early 1930s.”“As Prohibition was ending, a lot of people wanted to get back into the business that they forcefully exited for Prohibition,” Shapira said. “You had a lot of people with the technical expertise in the [bourbon distilling] business, but needed some investors.”Ed was that investor. His department store saw great success, ironically fueled by the Great Depression, and he dedicated $14,000—worth nearly $270,000 today—to launching a bourbon distillery. This leap of faith ended up being the first step for Heaven Hill, but the decision still mystifies the family. “This is one of the most speculative investments you could ever think about,” Shapira said. “There was no distillery, there was no brand. Whatever you made, you had to wait years until the product had the aging characteristics that defined the flavor.”Ed’s initial business partners backed out of the project after just 18 months, but instead of liquidating the distillery, Ed put in another $25,000—worth nearly $470,000 today—to take complete ownership.


“He hired some very good people. He got a great distiller. Then he waited, and waited,” Shapira said. “It took patience and perseverance until he had a product that people might want to taste.”That distiller, by the way, was Joseph L. Beam, Jim Beam's first cousin. The Beam family continued to fuel Heaven Hill’s production thereafter. Parker Beam was Heaven Hill’s Master Distiller for 50 years. And with that, Ed’s patience and perseverance bore fruit.“[Ed] brought out a bottle called Old Heaven Hill Bottled-in-Bond. The ‘Bottled-in-Bond’ part signified good safe keeping, from 1897 when the government passed a bottle and bond whiskey act. That Bottled-in-Bond title was like a government seal of approval. When this bottle went out, the family said ‘we might have something that could be a real business.’”Old Heaven Hill Bottled-in-Bond became the Heaven Hill empire we know today.Business was still no cakewalk after the first product launched. Like any startup, growing pains were inevitable, and Heaven Hill was victim to forces beyond its control. “During World War II, the whole industry closed down to make alcohol for the war effort. That created a gap in inventory when the war was over. Then excess production led to excess supply,” Shapira said.“In the 1960s, you had the rise of vodka. Consumer taste was changing rapidly. From the mid-60s to the mid-90s, you didn’t have such a great picture for the bourbon side of the distilled spirits business.”Shapira noted that Heaven Hill made some incredible pivots during this time and, of course, stayed well afloat during this decades-long period. His focus, however, centered around an industry turning point that most people didn't see coming.“Ultimately, in the middle to late 90s, we started to get our act together a bit. Single barrel products and small batch whiskeys. Expanding the range of different recipes,” Shapira said. “[We were] doing things out of the ordinary. Using different age characteristics that we hoped consumers would be interested in tasting and mixing. That was the foundation for the comeback of the whiskey category.”Then whiskey started to take off again.“By 2000 to 2005, this started to look like a different kind of business. Consumers started having different interests,” Shapira said. “By 2008 to 2010, we started seeing the return of the great American whiskey renaissance. And now, we’re right in the middle of it. I’ll bet no analyst would have ever predicted that we would have this kind of new era in the American whiskey business.”Whiskey and bourbon drinks have indeed resurged in popularity, with a slew of mixologists incorporating their takes on old fashioneds, highballs and the like. But Shapira thinks that the potential is far from tapped,

and that distilleries like his continue to have tremendous room to grow.“With 320 million people in the United States, the amount of American whiskey consumed is still about 65 percent of what was consumed during whiskey’s peak in the 1950s,” Shapira said. “And that was with a significantly smaller population…We’re very bullish on bourbon.” Shapira grew up in the whiskey business, naturally. He recalled his father bringing home customers, retailers and ‘some real characters’ over for dinner. “It all looked like so much fun,” Shapira said. He started working for the family business at age 8, where he sat at the distillery’s guardhouse and controlled the gate for trucks to come in and out. Eventually he went to college, earned his MBA and worked on Wall Street. But Heaven Hill beckoned for him to return.“I really liked what I did in New York and could have stayed there for a number of years,” Shapira said. “But the allure of this very interesting business called me back.”He admitted that taking over the distillery wasn’t easy, and he was very thankful for his father allowing him the opportunity to make mistakes and learn from them. The same culture of patience and perseverance persisted, allowing Shapira to take the reigns and command Heaven Hill’s success to this day, with the third generation right behind him.“It’s the ability to lay down whiskeys, age them for a very long time, costing a bit more than they might otherwise. But to ensure you have the right quality, you have to do the right thing,” Shapira said. “It allows us to plan for the future in a very controlled and timely fashion. Understand the consumer’s wants and desires not just today or tomorrow, but years down the road.”This outlook has fueled Heaven Hill’s strategy toward offering a diverse and dynamic product portfolio. This approach allows the company to hedge its bets and stay nimble to keep up with ever-changing consumer preferences.“We have everything from 135 proof bourbon whiskeys down to light cordials. Some like higher proof whiskeys. Some want light-tasting, less caloric drinks. We have this broad portfolio appealing to a lot of different tastes,” Shapira said. Shapira continues to look ahead.“We’ve got another generation involved in the business. They keep me active,” he said. “They keep looking for new things, setting the long term strategic direction of the company. We’ve really transformed how we’ve gone to market over the last few years.”Shapira has commanded an era of innovation that’s led to Heaven Hill’s growth, but the ideals of patience and perseverance remain at the core.

“In any kind of brand building, you can’t have a product and think it’s gonna be a great seller in 3 months,” he said. “It’s that long term planning that's so important.”“There’s always a new style, a new taste, a different experience.”While Heaven Hill’s volume and variety have certainly grown over the years, its familial touch has remained much the same. For more info on Heaven Hill’s portfolio of spirits products, visit www.heavenhill.com.

Whiskey and bourbon drinks have indeed resurged in popularity, with a slew of mixologists incorporating their takes on old fashioneds, highballs and the like.


By Sk DelphSk Delph knows her way around food

and wine, not necessarily in that order, having lived and traveled from Sonoma, California to Boston and back to Vegas for the last fourteen years with her chef

husband, turned GM here in Vegas. She has been published in various

short story anthologies and is currently working on her first novel.

The doors opened at 12 noon on August 14th, 2019 at Southern Glazer’s Wine & Spirits of Nevada to a world of spirits that not only heightened our senses, but romanced the patrons as well. The lineup of spirits to sample was filled with flavor and the stories of what brought them here. “The Sagamore Spirit distillery’s Straight Rye Whiskey comes from the Sagamore Farm Spring House built in 1909. It’s a naturally filtered spring water fed from a limestone aquifer. It’s part of what makes this spirit so special,” said Brett Bauer, Sales Director, Western US for Sagamore Spirit. “At one time in history, the Vanderbilt family actually kept champion thoroughbreds here.” These names might ring a bell: Discovery, Bed O’Roses, Native Dancer. Every horse in the 2008 Kentucky Derby can be traced back to Native Dancer. There’s true passion here. And when I sipped the double oak Sagamore Spirit Rye Straight Whiskey (96 pts), I can honestly say, I felt the passion flowing through me. The farm no longer features thoroughbreds. Kevin Plank, the founder and CEO of Under Armour owns it now and produces this amazing line.Sash & Fritz was another great surprise. Deutscher Wodka (Yes, that’s vodka with a ‘W’) blew me away. “Sash stands for Alexander Pawlowitsch Romanow. He was once a Czar of Russia and Fritz is Friedrich Wilhelm III, King of Prussia. They were friends,” said Peter Steger, the Geschäftsführer/CEO. Or more gently, the crafter of Sash & Fritz. “We

make this wodka from 100% German wheat and spring water from the Ore Mountains. It’s mellow enough to sip,” he said. And he was correct. I sipped as he coached me through the aromas of grain and yellow fruits. Interesting!There was also an opportunity to learn. Bacanora was a new one for me. In Sonora, Mexico, an industrious little village has been distilling a mysterious spirit called Bacanora. It’s named after the village, because what better way is there to make it exclusively theirs? Bacanora can only be made from the ‘Agave Pacifica’ that has a unique claim for rarity. I tried the Sunora Cream de Bacanora Mocha. It took the 2019 San Francisco World Spirits Competition Gold Medal and it took me as well. A 30 proof liqueur with a blend of rich dairy cream and mocha is definitely a winner! The Bacanora Blanco 84 proof took Double Gold with a smoky nose and yet clear crisp taste; I just might have found a new addiction.Gin made a real entrance today showing off a new approach to flavor profiling. Bogart’s Gin was off the charts, made with juniper berries from Italy selected by fragrance, fresh hand-zested citrus, cucumber and are you ready for this? Hand-roasted crushed macadamia nuts give Bogart’s Gin a creamy texture that must be tasted to be described and on the finish, a hint of lavender and coriander to further the intrigue. Bogart’s features other great products, however, Bogart’s gin…

I’d also like to share a story about The Women’s Cocktail Collective. It’s a collaboration between ten female producers of spirits who came together to help themselves and other women in the business, believing they are stronger together. Their businesses are entirely women-founded and their products are remarkable. A few examples: Pomp & Whimsy’s Gin Liqueur, founded by Dr. Nicola Nice, is a cordial style gin inspired by female writers and homebrewers of the Victorian era. This graceful liqueur certainly delivers. Square One Organic Vodka, founded by Allison Evanow, is one of the first certified all-organic vodka lines featuring flavors from bergamot to botanical and basil. Macchu Pisco is a Peruvian Spirit founded by Melanie and Lizzie Asher, two sisters who were inspired by their grandmother, Amelia Rodriguez, who had helped her mother sell Pisco in the bodega. They are dedicated to sustainability from “grape to glass.” And Yola Mezcal, founded by Yola Jimenez, employs exclusively female farmers and distillery workers knowing that 80% of their paychecks go to their families for food, clothing and education (vs. 50% by male workers).I wish I could tell you about all the fabulous products and their unique stories, of which there were so many and the flavors all worth a taste. If you didn’t get a chance to check out the Inaugural Craft Expo definitely check with Southern Glazer’s Wine & Spirits of Nevada for the next one.

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Inaugural Craft Spirits Expo for Buyers at Southern Glazer’s Rocked


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Herbs by Diane

“Herbs by Diane,” is somewhat of a misnomer. Diane Greene grows much more than herbs including a wide range of greens, squash and other seasonal vegetables, and an exhaustive offering of microgreens. She also has dried herbs and blends, handmade soaps, herb-infused vinegars, and potted plants. Not only a farmer, she is somewhat of a restaurant historian, having been involved in the local food scene for many years, and is knowledgeable about the nutritional content of her plants. Greene began growing organic produce in 1974 for her family in Boulder City. It was a passion. Her mother trained horses and her father bought “horse property” south of downtown on San Felipe Drive. “They were the first ones on the street,” she said.Like all good recreational properties, the garage/storage building was built first, followed by corrals and training spaces, and eventually the house and other smaller outbuildings. The property was transformed to a farm when Greene moved there in 2012. Today, this two-acre property has spaces for mulching, potting, growing microgreens and drying herbs, plus two large gardens and refrigerated storage for delivery-ready produce.When asked how she manages to grow such healthy, happy plants, she replies, “It’s all in the beds. A good deep bed, rich with organic mulch, allows plants to grow even in this weather.”Her mulch really is beautiful. It is heavy and black with an earthy smell of dirt, leaves and forest floor. “Rather than using pesticides or chemical fertilizers, our compost is made on-site to feed the gardens,” said Greene. “Weeds are hand-pulled and insects are physically removed. Maintaining a natural balance in the gardens produces healthier plants and reduces pest populations,” she continued.It is truly an organic operation.Because her growing area is relatively small—only two acres—Greene cultivates many plants that she calls, “cut and grow.” These are plants that are harvested above the ground, leaving the roots intact to continue producing throughout the season. This is in contrast to plants such as carrots, onions and potatoes, that leave nothing but an empty hole when harvested. Greene doesn’t do all the work by herself. Throughout this past summer, she had 14 people working two hours a day, four days a week. Their days started early to avoid the heat. Now seven of her employees have gone back to school so she’ll be spending even more hours in the sun.“Farm to fork,” is a challenging concept in

the Valley with the blistering heat and the low humidity. Greene is one of the few growers in the area who has managed to overcome the elements and continuously supply restaurants with produce and participate in farmers markets. In the past she worked with many chefs including Chef Rick Moonen at RM Seafood in Mandalay Bay and Chef Mark Purdy at Alize in the Palms (both restaurants have since closed). Currently she supplies Chef Roy Ellamar at Harvest in the Bellagio, Chef Nicole Brisson at Locale and Chef Jackson Stamper at Atomic Kitchen, among many others throughout the Valley.Ten years ago, Greene participated in a farmers market in a warehouse owned by Mario Batali, former owner of Carnevino Italian Steakhouse, B&B Ristorante and Otto Enoteca e Pizzeria. “It was perfect,” said Greene. “We were inside, everything stayed fresh. We just rolled in the produce and put it on the table, no refrigerator required.” Another indoor market she participated in was at Tivoli Village for years. Those indoor markets are important in Vegas and Greene wonders if a vacant K-Mart or grocery store wouldn’t make an ideal location for another one.Greene is entirely fearless. She works every day in the garden and personally makes deliveries on Thursdays and Sundays. She

also works hard to stay current on Facebook, posting several pictures of her produce and team of workers several times a day.One of her current sales strategies is to send out a weekly email to area chefs and individuals. The message covers all of the items she has available, the price and where it can be picked up and when. Greene delivers directly to all of her restaurant customers, but many of the restaurants will keep an individual’s order in the cooler until he/she arrives. Other pickup options? She is always at her farm between 8 and 10 a.m. on Fridays and Saturdays. She is also available by appointment for anyone wanting to pick up produce or have a free tour.Needing fresh herbs for a special dinner you’re planning? Email Diane and get on her mailing list. And, remember, she has produce year-round including fresh bay leaves and greens. Diane Greene1506 San Felipe Dr.Boulder City, NVMobile: 702.743.6445Email: [email protected]: www.herbsbydiane.comFacebook: www.facebook.com/herbsbydiane

By Gael HeesGael Hees is a Las Vegas freelancer,

specializing in written, graphic and audiovisual communications. She has written for national

publications and has won numerous awards for tourism-related printed materials and videos, is accredited in public relations by the Public

Relations Society of America and is a certified hospitality educator. [email protected]

Front & Back of the House


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Rooster Boy Café

By Elaine and Scott HarrisElaine and Scott Harris are full time journalists for over a decade covering resorts, spas, fine dining, wine, spirits and luxury travel. The husband and wife writing duo are sommeliers through the Court of Master Sommeliers and

their work has appeared in the LA Times, Travel and Leisure, Google Travel, Modern Luxury, French Quarter Magazine in France and Monaco and Lausanne Tourism

City Guide. Visit their website at Cuisineist.com to read articles and view over 400 videos featuring celebrity chefs,

winemakers, sommeliers and Food Network stars.

Chef Sonia El-Nawal Brings Decades of Fine-Global-Culinary Experience to Her Rooster Boy Café in Desert Shores Las VegasChef Sonia El-Nawal has become a celebrated Las Vegas chef, respected for her culinary prowess both on and off the famed Las Vegas Strip. El-Nawal has made a remarkable journey; born of Armenian and Lebanese descent, she has worked in many of the world’s greatest restaurants with celebrity chefs for almost 35 years. In the early 1980s she worked at Masa’s with Chef Julian Serrano in San Francisco, then back to New York when she was hired as Pastry Chef at renowned Lafayette with Chef Jean Georges Vongerichten. She refined her skills in Paris with Chef Pierre Hermee and opened her own diner in Brussels, Belgium to worldwide acclaim. After four years she returned to the United States arriving in Miami as the Executive Pastry Chef at the Delano Hotel, Blue Door restaurant.Looking to broaden her skills once again, El-Nawal headed to Mexico City, working on the opening of Condesa DF, a small boutique hotel in the heart of Condesa. It became one of the hottest restaurants in town as she handled pastries, brunch and room service. In just over a year she was promoted to executive chef and never looked back. Her vast global experience and her passion for cooking has brought her to the affluent lakeside neighborhood of Desert Shores in Las Vegas.

El-Nawal’s “baby” is her Rooster Boy Granola, reflecting her world-class skills as a pastry chef and baker by offering healthy granola options. Her “Taste Something Happy” philosophy can be tasted in each bite of flavorful options from Original, Grain Free, Extra Rich and Low Guilt. You can find El-Nawal’s much sought-after granola at her Rooster Boy Café. Walking in, guests feel comfortable in its intimate café atmosphere. The décor is bright and convivial featuring a counter facing an open kitchen where you can watch El-Nawal at work. While sitting at the counter and watching her skills firsthand, she shared with us: “Being a woman coming up in the business takes balance. You can’t be a pushover, but you can’t be a bitch either. You have to know when to put the pedal down and when to ease up,” she said with a smile. Looking over the menu, it’s easy to see her global influence in every dish. Many of the sections feature fresh organic ingredients showing her intense passion for farm-to-table components. For breakfast enjoy a Galette—a French pastry similar to a tart or pie adorned with farm fresh eggs, cheese, pesto & arugula. Craving something filling with a spicy kick? Try El-Nawal’s Mi Corazon—a brilliant combination of homemade chilaquiles in spicy red or green salsa, shredded chicken, coteja cheese, avocado and onion with tomato & crema. Also, on the menu are specialty bowls. The Original Bowl includes Rooster Boy Granola with homemade nut milk or yogurt. If you desire a sweet and

savory lunch item, a Galette packed with fresh prosciutto, figs & caramelized onions will certainly please your appetite. Before you order off the menu, check the Rooster Boy specialties of the day. On our visit, Organic Watermelon-Tomato Gazpacho was the ideal way to begin our culinary journey with its tangy yet slightly sweet taste that proved refreshing on this blistering August day. A fresh Armenian Cucumber Salad opened our palates, getting us ready for a brilliantly prepared Tuna Nicoise adorned with olives, eggs, French green beans and smoked cold tuna. This lunch experience was just the thing for a hot Las Vegas day. Of course, Chef Sonia El-Nawal is known worldwide for her refined pasty skills and her offerings of fresh croissants, scones and assorted baked goods are sure to please any sweet craving. Rooster Boy’s Dutch oven pancake made to order is a soufflé oven-baked pancake, topped with crème fraiche and seasonal fruit and an exceptional way to conclude our dining experience.Chef Sonia El-Nawal brings her experience working in the world’s greatest kitchens to her Rooster Boy Café and desires to take you on a culinary journey with her. “Cooking happy is our philosophy,” added El-Nawal. “We want to feed the soul, nourish the body, revive energy and share through food always with a great joy.” We could not agree more as this quaint eatery is indeed a place worth crowing about.


By David Scott Peters

David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and

increase profits with his trademark Restaurant Prosperity Formula. Known as the expert in the restaurant industry,

he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally

realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn

more about David Scott Peters and his formula, visit www.davidscottpeters.com.

Years ago, I came across a study called “The Spirit of Service.” It was done by a foodservice industry association that is no longer around, but the information it provided me became a platform for explaining the importance of systems to restaurant owners and managers. In the study, they detailed six main reasons why customers don’t come back. I have found this list to be timeless and it held up in every restaurant. Here they are with ideas to counteract them.Reason No. 6When you look at your customer attrition, you can count on the fact that you’re losing around 1 percent of your customers to death. This is just the reality of it all. It’s the one thing you can’t do anything about.Reason No. 53 percent of your customers will move out of the area. If the customer moves hundreds of miles away, there’s not much you can do. But in large metropolitan areas, moving may mean moving to a neighboring city that is still within an hour driving distance.If your customer moves 45 minutes away, you have a choice: lose their business for good or fight like heck to get them in at least four times a year. Staying in touch becomes extremely important.Let’s look at the economics of this. Let’s say this customer used to come into your restaurant only 10 times a year. They’d always come in with at least one other person and spend an average of $40 a visit. Every year they would spend at least $400.If you’ve had them in your marketing database and have created a system where they can update their information with you and continue to receive your newsletter by mail and your e-mails, you might be able to get them to continue to come into the restaurant at least four times a year. So instead of losing $400 a year, you’ve managed to keep $160.While that may not seem like a lot of money, when you multiply that over the lifetime of visits by that customer and then by the rest of the 3 percent who move, that can be a lot of money. Also look into new mover advertising in your surrounding community to capture those coming into the neighborhood. Reason No. 45 percent find new interests or friends. OK, I know you’re thinking, “That’s completely out of my control.” While this is true, if you follow the example given in Reason No. 5, you will again magnify the importance of building up

your customer database and staying in constant contact. Just remember interests and friends change, and they may come back.Reason No. 39 percent change for competitive reasons. This reason is the one most restaurant operators lose the most sleep over. But if you’ve done your job right and have a restaurant that is clean, has great service and great food, they will come back and usually do. It doesn’t hurt to keep communicating with them with your monthly newsletter and e-mails. Remind them that they matter and continue to invite them back into your restaurant.Reason No. 214 percent change because they are dissatisfied with the restaurant. Let’s cover a little bit of Restaurant 101 here. If you’re doing these things, continuing that communication with your customers will likely bring them back in a few times. • Make sure your restaurant is in clean working

order. • Make sure hot food is hot, cold food is cold

and ticket times are in an acceptable range for your restaurant.

• Make sure every employee is trained and ready

to give your customers the best experience they could possibly desire.

If you aren’t confident that you’re meeting these basics, there are a couple things you can do.

• Send your customers a survey via email, if you have their contact information. If you don’t, you could hand them out at the end of meals and offer an incentive to complete the survey.

• Monitor your social media comments and reviews on apps like Yelp. People tend not to be shy about sharing their experiences. If you find a consistent theme in reviews, don’t be defensive. Embrace it and resolve the issue.

Reason No. 168 percent encounter an attitude of indifference or unconcern by one or more employees.This means 68 out of 100 customers aren’t coming back because of how your employees conducted themselves. 68!Your training program has to not only cover the basics from food safety to steps of service, you need to make sure you train hospitality and the idea that the customer comes first!If you do nothing more than tackle Reason No. 1, “encounter an attitude of indifference,” your business will literally explode!

TheRESTAURANT EXPERT6 Reasons Customers Don’t Come Back


By Max A. SolanoMax Solano is a principal mixologist

at Southern Glazer’s Wine & Spirits of Nevada and is considered one of the

most respected and premier authorities in the West Coast on all matters whisky. He also serves as a Spirits Judge at the coveted New York World Wine & Spirits

Competition, International Whisky Competition and world-renowned San Francisco World Spirits Competition.

London: At Top of the Cocktail WorldPart 1 of 4

SPIRITS CONFIDENTIAL with Max Solano

In our marvelous food and beverage industry (and, it is truly marvelous) how many countless “Best of…” articles have been written over the years? Whether the writers are speaking on something as specific as Bourbon, ceviche or more general topics like restaurants, nightclubs or bars, even? Yet, everyone’s opinions, experiences, preferences and palates differ from one another’s, right? Yet, whimsically and amusingly, the countdowns or lists are released and the impressions are made on the readers.Anyone who knows me, knows that most of these articles leave my head shaking uncontrollably in confusion and disagreement in many cases. But, as a reader, for once, I would like the author to just spell out the judging criteria and how and why things were scored and evaluated to simply gain a better understanding and appreciation. Another year went by, and this year, once again, London bars crushed the cocktail scene at the annual Tales of the Cocktail Awards Ceremony in July. I am unclear of how many TOTC judges have actually visited these bars in the past year or what their specific criteria entails. With this said, very recently I went on a quick trip to London with two very close friends and Master Mixologists at Southern Glazer’s Wine & Spirits: James “J.R.” Starkus and Michael Przydzial. The mission: Visit 15 of the “top” Mixology & Cocktail destinations in three days.This, by no means was an easy task. And, an even harder task is how do I fairly write about and depict each unique bar experience given the small amount of column space? So, I thought it would be fun to break up this article into multiple segments over the next few issues

and provide you with our own countdown from least to most favorite. Before we do, let’s discuss how London rose to the top of the cocktail world. The definition of “cocktail” from its earliest debated 1800s origins is a beverage which consists of one or more base alcohols (typically distilled), sugar, water and bitters. From there, over the next century, many different categories of cocktails (many defunct, today) emerged. As the originator of cocktails, the United States’ bars flourished. However, it wasn’t until the Volstead Act (aka Prohibition) went into effect in January 1920, that put our bartenders and mixologists in a pickle. The bartender, which was considered a very well-respected profession and member of society, at that time, had to decide to either give up their career and seek another line of work or flee the country and take their craft and knowledge abroad, which included London. And, thankfully, many did flee! London already had a long history of alcohol, but this was a new era of cocktails that were coming out of countries such as England, France and Italy among others. It wasn’t until December 1933 that Prohibition was repealed, but many drinking trends had changed from when alcohol was last legal in this country. Throughout the 20th century, London continued its strong cocktail trends and worked diligently at perfecting their craft. It had been several years since I had last visited London up until this very recent visit. Some of our key takeaways from the London cocktail scene are as follows:• Most cocktail bars, but not all we visited,

warrant their well-earned reputation and accolades, in some cases. Some of the lesser-known ones were exceptional and maybe

even deserved a better standing than those that are highly-awarded.

• Most of the cocktail menus were over the top! There was so much extensive work and creativity that went into their production. Many featured a minimum of 30 cocktails and more that were organized by various categories and heavily inspired by one or more themes. Many of the cocktails would also contain in excess of eight ingredients or more.

• Much, much prep work takes place prior to the shifts in order to promote quick execution of cocktails and service, including many venues pre-batching many of their cocktails. In some cases, there are test labs and kitchens dedicated solely for this.

• Pride of ownership and hospitality is over the top! The staff is proud of their venue and happy to be there. The level of service and knowledge were above and beyond! As a matter of fact, most bars trained their entire staff on all front of house positions. So, an employee could be a bartender one week and a cocktail server the next. We would also see the maître d' heavily interacting with the guests and helping create the experience.

• There was clearly more flexibility regarding health code regulations. Things like exposure of ingredients, ice handling, use of unique materials, vessels and props were all on display.

Next month, I will not only begin our London bar countdown, but also lay out for you our detailed judging criteria for each of the specific venues. Til then, chaps!~ Cheerio!

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By Adam Rains & Terry ClarkAdam is lead bartender at The Golden Tiki and a member

of the Health & Wellness Committee for the Las Vegas USBG. He has studied at SDSU, USBG, BarSmarts, International Sommeliers Guild, Certified Cicerone

Program and Southern Glazer’s Wine & Spirits Academy.

Terry is Beverage Director at the Summit Club where he is building an elevated bar program. He is certified by the

Court of Master Sommeliers, an active USBG member and in 2018 won the USBG award for Most Creative Bartender.

Many of us bartenders feel like “OG’s” just from being behind the stick for a couple of years. Not many of us can say that we have seen generations of bartenders come and go. Well, Francis Kelly has. He now resides here in Vegas and is ready to share decades of professional and life experience for his guests and fellow barmen alike. This native San Franciscan has been behind the stick for over 37 years and still somehow has the same passion since when he started in the 80s. We spoke to him about some of his favorite spots around town, the secret to keeping his passion and about the love of the craft. You have had the chance to work with a lot of great people, see trends come and go and meet some of the best in the industry. Who are some people that you look up to? I look up to people who have some done a lot for our industry. Like Steve Beal, Jim Meehan, Tony Abou-Ganim, Scott Beattie, Dale Degroff, the late Dave Pickerell and the late Micheal Jackson(whisk(e)y) to name a few.

2008 is when you’ve joined us the USBG. What does it mean to you?It is an amazing opportunity to taste and learn about spirits that we can use in the continued education of our craft and the camaraderie you have with likeminded people in our profession.

Vegas is your new home. What are some your favorite places to enjoy?Places around town that I like for dinner are classics like Golden Steer, Herbs & Rye, Cleaver, Ferraro’s, Piero’s, Esther’s and Nora’s; and Atomic Liquors for cocktails and conversation. I’ve been coming here to Las Vegas since 1983 but still enjoy wearing a suit and tie when going out on the town.

Tell us about your approach to bartending and what “hospitality first” means to you.My approach to bartending is to make that guest feel when they leave that they can’t wait to come back. Regarding the chapter’s motto, hospitality means when that guest walks in for the first time they leave as a regular.

You have seen our profession change and generations of bartenders come and go. What are some things that we have now, that they didn’t back in the day?What I enjoy now when I’m behind the bar is the ability to have 10,000 cocktails at your fingertips with the advent of the smartphone, the publication of some great books and cocktail events like Tales of the Cocktail, Whiskyfest, Whiskies of the World and Rumfest just to name a few. Also, the effort companies have made to promote education is great.

What are some things that we may have lost along the way?What I think we can still improve on is guest service. From the proper way of handling glassware from the bottom or the stem and not have your hands over the lip (pet peeve) to listening to a guest and proper attire while on the job, whether that being a clean T-shirt or pressed long sleeve shirt or clean fingernails. These are things the guest notices, either consciously or unconsciously.

San Francisco has a highly evolved beverage culture. How are you finding Las Vegas?People use to say to me you live in a ‘bubble’ in San Francisco because of the diversity of produce and cultural shops. I’ve found driving around here in Las Vegas there is a lot of different cultures that we can learn from in the way of working with spices and food products.

You are fairly new to Las Vegas; where can we find you?I am currently working at the Mob Museum and T-Mobile Arena. Where I would like to be in the future is a dinner house. When I’m bartending, I love to make Manhattans and Reverse Manhattans. It’s fun to play with different Amaros and Bitters.

After many years in the game, how do you maintain your passion? I stay excited about our craft by listening and learning from other bartenders in this ever-evolving industry. I still have that same passion today as I did when starting out in the early 80s.

Any advice to to new or young bartenders?Be honest. If you don’t know it look it up or ask. Respect both your internal and external guests, your delivery and janitorial staff. Respect your salespeople because you are one of them. Wear clean clothes every day and listen to your guest!

Any other advice?Check the weather! We have people that come here from all over the country and the world. If you work in an establishment that caters to a particular clientele learn what the weather is like. The one thing we can all talk about is the weather. I watch the national weather report every day. I can talk to my guest about how was it coming into Las Vegas? It’s a great ice breaker.

FRANCIS KELLY

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By Shelley Stepanek

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

association in the state, along with being on the board of ticket

brokers. Shelley has previously owned three restaurants.

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Some of the top chefs from Las Vegas will again come together for the 11th Annual LAS VEGAS FOOD & WINE FESTIVAL with chefs from all over the world. On Friday, October 4th and Saturday October 5th, drinking, tasting, eating and feasting will come to Tivoli Village on the west side of Las Vegas. The event will be headlined by James Beard Foundation Award-winning chefs such as Chef Charlie Palmer, Chef Francois Payard, Chef Saipan Chutima, Chef Katsuya Uechi and Chef Marc Marrone. They will not only be creating the menus, but will show wonderful cooking demonstrations. Marvelous specialties range from Italian, Spanish, Japanese to downhome American cooking. And what about desserts you ask? There will be an abundant amount featured around the Village, some which are so gorgeous you actually hate to bite into them. Ticket sales have started and run from $100-150. This includes a special tasting of wines, beers, spirits and magnificent food. LVF&W Festival sells out yearly, so you should purchase tickets ASAP. www.VegasFoodandWine.com Instagram:@VegasFoodWine Facebook: VegasFoodAndWine Twitter: @VegasFoodWine.

CHOSUN HWARO & NARA TEPPAN just opened and is the largest Korean BBQ and Teppan experience on the Strip, is the first authentic Korean BBQ on the Strip and the largest in Nevada. General Manager Eli Kim is ready to show the U.S. an authentic dining experience with all new unique recipes. There are two kinds of dining experiences, barbecue selections grilled at their seats or a teppanyaki show at custom cooking tables. This huge 13,000 sq. ft. space has 30 Korean BBQ tables, 12 teppanyaki tables and can hold 485 people. The menu has table grill meat options including Pearl Steak and Boneless Galbi. The restaurant is open daily 9 a.m.-2 a.m. ChosunNara.com or call 702-369-9637. Located off Harmon, free valet parking.

Located at Park MGM next to Eataly on the Strip, the 6,400 sq. ft. the all new CRACK SHACK space is fun and relaxing, and CHICKEN-CHICKEN-CHICKEN is what serves. Chef Richard Blais has created some very tasty items, including fried chicken, chicken in unique home-made dipping sauces, salads with chicken, hangover breakfast sandwich with eggs, honey butter-dipped fried breast or thigh and Senor Croque made with crispy chicken, bacon, fried egg and cheddar for a start. Then there are the fresh salads and bowls like the Anti-Salad Power Bowl, with smoked chicken, soft boiled egg, heritage grains, chef’s salsa, avocado and arugula which is very refreshing. A yoga name, the Downward Dog, has grilled veggies, quinoa, house-made hummus and lemon yogurt and the Border Slaw with papaya, mango, jicama, coconut, chile and pineapple, are good lunch items. CRACK SHACK is open all day. They also have great fried chicken oysters and Deviled Eggs, along with a full bar, which serves a grand Blackberry Mule made with vodka, Crème de Mure, lemon and ginger. This is the sixth location and the first out of California. The rustic farmhouse interior features a signature larger-than-life rooster statue, wearing a Vegas Golden Knights jersey and there are roll up storefront doors, offering a great view of the Strip. Murals are created by Matt Forderer showing chicken showgirls with giant chicken heads, a great “selfie” post if I ever saw one.www.crackshack.com Instagram @getcrackshacked twitter@getcrackshacked facebook @thecrackshackrestaurant.

Best of the Best


The year was 1891. New York City was teaming with an influx of immigrants from all over the world who had come to this country in search of a better life.At that time, Chinese newcomers made up only a small segment of the city’s rapidly growing population. As most new arrivals did, they settled in the neighborhood where they found their countrymen who had come before them, and where they could secure the necessities of life they needed to survive economically in an unfamiliar land.And so, our story begins with a man named Lok Lee. He opened the Mott Street General Store at 32 Mott Street in lower Manhattan to provide necessaries for the residents of the “Chinatown” area. The store also served as a central gathering place where the earliest immigrants could socialize and maintain their connection with family and friends. This is regarded as the oldest Chinese store that remained in the neighborhood for more than 100 years until its closure in 2003.In March, 2014, Maximal Concepts, a company formed by several individuals based in Hong Kong, opened the initial Mott 32 Restaurant there. They followed this success with a second location in Vancouver, British Columbia in the fall of 2016.The restaurant’s third, and only US location opened at The Palazzo in December, 2018. They describe their cuisine as principally Cantonese with some Beijing and Szechuan influences in their signature dishes. Renowned designer Joyce Wang created the striking interior, with the goal of “pairing New York industrialism and classic Chinese elements with nods to Las Vegas’ culture.” And she has accomplished this beautifully, beginning with the metallic, linear elements of the restaurant’s

entrance, and continuing with an arresting design of beams, wires, lighting and columnar treatments in the interior. At the same time, the unmistakable and beautiful Chinese aura is coupled with a playful nod to Las Vegas in the form of a table incorporating a vintage roulette wheel and a chandelier draped in an immense feather boa.After taking time to admire the attractive interior, my attention turned to the wine list. Overseen by Lead Sommelier Raquel Jacobs, the breadth and depth of it was extremely impressive, and thoroughly covered the categories of Champagne, Sparkling, Old World Whites (France, Italy, Spain, Austria, Germany and Hungary), New World Whites (Australia, New Zealand, South Africa and United States), Rose, Old World Reds (France, Italy, Spain and Portugal), New World Reds (Australia, New Zealand, United States, South Africa and Argentina), Dessert Wines and Sake.Executive Chef Alan Ji, a Shanghai native, has created a menu offering authentic, and often exotic, Chinese dishes and various Western-influenced ones that provide a dazzling array of unique choices.Your first impression of the menu is that you are about to have a delicious experience. There are numerous dishes found only in the most sophisticated Chinese restaurants, and many that are seldom seen in this country.Among the starters, you may want to consider the Applewood-roasted 42-day Peking duck “Signature Mott 32 Cut,” minced duck with lettuce cup, 36-month acorn-fed barbecue Pluma Iberico pork or the shredded Peking duck/mushroom spring roll.There are numerous tempting seafood choices, including wok-fried Maine lobster with

ginger and scallions, whole Dungeness crab with golden garlic and chili, wok-fried sliced scallops with mixed fungus and black truffle paste and braised whole Japanese sea cucumber with oyster sauce.Some of the delicious meat selections are Japanese A5 Kobe beef with grilled leeks, homemade black bean paste and garlic chips; stir-fried Australian M6 wagyu sirloin with shitake mushrooms, baby leeks and chili; crispy triple-cooked wagyu beef short ribs; and free-range chicken with dried chilies and Szechuan red peppercorns.Rice and noodle dishes are equally appealing with their signature Maine lobster fried rice, containing king oyster mushrooms and edamame; Alaskan crabmeat fried rice with flying fish roe; and wok fried flat rice noodles with US black angus beef and bean sprouts.If your tastes (and budget) run to the more exotic, you’ll have no problem in satisfying either, as you choose among the following: double boiled bird’s nest supreme soup, steamed fillet of leopard coral grouper, whole marble goby, braised dried fish maw with abalone sauce or braised whole Japanese dried abalone with oyster sauce.The dessert menu is quite intriguing, as it offers various authentic Chinese selections that you may not have experienced previously. Even if you don’t normally have dessert, I highly recommend their unique (and best-selling) bamboo green forest to end your outstanding meal on a “sweet” note.The idea for the Mott 32 Restaurant originated more than 7,200 miles away to pay homage to the memory of a Chinese entrepreneur from another century. Your visit to the restaurant will be another memory in the making.

Mott 32

By Blake Myers

Blake Myers visited Las Vegas many times annually for over 35 years, and as his familiarity with so many restaurants grew, more and more people

“back home” began asking him where to eat on their “upcoming visit.” In 1998 he began formally

reviewing and recommending his best picks in a newsletter he published, and after moving here in

2008 soon established his website, Bestofvegasdining.com, through which he shares his selections with a

worldwide audience.

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May I Recommend...


Chef TalkThe Boisterous Oyster

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

comments or future articles [email protected]

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

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

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

American Culinary Federation in 2003.

Coming from the East Coast, and having lived in New Orleans, I experienced how oysters have become a mainstay in the diet due to its indigenous nature. Here in the desert, like all fish and seafood, we can have it flown in on a daily basis, but that makes it expensive and a luxury. Even with happy hour specials for oysters, which are plentiful, they are not as common or popular as in other regions of the country. Some seafood varieties are more prevalent on the West Coast, due to our proximity to the California coast, but oysters are not very common in California because for such a big state and shoreline oysters are not very prolific. Some people and co-ops do farm raise them and harvest wild oysters in certain regions of the California coast, which occurs mostly north of the San Francisco Bay area.Pacific oysters are enjoyed by many, but due to the pollution in the San Francisco Bay there are limits to the locations for oyster beds. One place where oysters are plentiful in Northern California is Tomales Bay, which has a handful of farms. Other than that, Pacific oysters have been imported from Japan to supply oyster loving Californians. One oyster that is prized from the coast of Northern California is the Kumamoto Oyster, which are very small, tender, eaten in gourmet cuisine and used by the top chefs in the country. They are also imported from Japan.This is in great comparison to the availability and use of oysters in New York. In New York City oysters were plentiful in the 19th century.

Besides claiming to have 50% of the world’s oyster supply, they were also much larger back then before overharvesting. In New York oysters were said to grow up to 10 to 12 inches in length. The street near the water’s edge in New York used to be called Pearl Street, because of the oyster beds. There were many of the beds, but unfortunately New York oysters are not the pearl producing variety. Pearl Street was later paved with the excessive oyster shells produced in the region.Pearl oysters are not the same breed as “true oysters” which produce edible meat. Pearl oysters can be either freshwater or salt water and almost all mollusks have the ability to produce pearls. Most pearls do not usually have a large value, with 2 1/2 tons of oysters only producing 3 to 4 pearls that are considered valuable. There are many different varieties that produce pearls, the largest being roughly 12 inches across, but the meat is not used for food. Pearls can be produced either naturally or man-made, also known as cultured pearls. Pearls are created when a foreign object gets inside a shell and irritates the animal so it produces a smooth coating which makes it less irritable. This irritant could be either sand, and/or a piece of shell, or any other foreign object that does not belong. It can take 3 to 7 years for an oyster or other mollusk to produce a pearl. Cultured pearls are more plentiful but less valuable than natural pearls.Most of the oysters eaten in the country came from the Gulf of Mexico before the BP oil-spill

disaster. Today this is less so, but the gulf still accounts for the largest remaining oyster reefs on the planet. This is one of the reasons that New Orleans is the home to one of the largest oyster festivals, which is held in the French Quarter, on the waterfront in June.It was once assumed that oysters were only safe to eat in months with the letter 'r' in their English or French names. This came about because the months of May, June, July and August that do not have r’s are also the warmest months and before refrigeration were the hardest months to keep the oysters cold and avoid bacterial growth. These days you can eat oysters any month of the year.Oysters are an excellent source of zinc, iron, calcium and selenium, as well as vitamins A and B12. Traditionally, oysters are considered to be an aphrodisiac, partially because they resemble female sex organs. A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones. Their high zinc content aids the production of testosterone. One culinary adage is that bivalves are known to be alive only when the shells are tightly closed or they close when tapped. Bivalves also should open when they are cooked. Lately that adage has been questioned when one study revealed that 11.5% of mussels, another bivalve, did not open during cooking, but when forced open they were cooked through and safe to eat.


Martini & Rossi Frosé In the wake of the massive heat that recently swept the US, frozen drinks are a welcome relief, but the new Martini & Rossi Frosé is so good, once you taste it don’t be surprised if it becomes a year-round staple. Made with real Rosé wine, natural strawberry, lemon, grapefruit and peach flavors and logging in at only 6.5% ABV per 10-oz serving, this frozen Rosé wine cocktail comes in a ready-to-drink recyclable pouch that you simply place in your freezer for 4-6 hours and once frozen squeeze into your glass or drink out of the pouch with a straw (just freeze, grab and sip!). I prefer it with a spoon and after one tasting am hooked and see this being something that will always be found in my freezer. Another plus is the packaging is easy to transport and unlike bottles, won’t break if dropped.

www.martinirossifrose.com

Steeped CoffeeEver wish you could carry a cup of coffee in your pocket or purse just like a bag of tea? Steeped Coffee is described as coffee that’s as easy to make as tea, because it comes in single-serve bags that you steep just like a teabag. Another plus is the packaging is completely compostable, unlike single-use plastic used in coffee pods. Directions are simple: pour 8 ounces of hot water over bag, dunk the bag several times and steep for five minutes. After trying I am pleased with both the taste and convenience.

steepedcoffee.com

Laphroaig Cairdeas Triple Wood Original Cask Strength Each year, Laphroaig Distillery crafts a limited edition malt to celebrate friendship (“Cairdeas” in Gaelic). This year’s release is a triple maturation, meaning it is first matured in ex-bourbon barrels, then saturated with flavor in smaller quarter casks and finished in European oak casks that previously housed Oloroso sherry. The result is a sweet and smooth finish while maintaining the signature aroma and unique peaty taste the iconic Scottish distillery is known for. More specific tasting notes include toffee, dates, maple syrup, praline, caramel and cedarwood. This is an intriguing complex sipper that will grow on you with each taste.

www.laphroaig.com/en/laphroaig-cairdeas-triple-wood-cask-strenght

Two Chicks Mixed Sparkling Cocktails I love the name of this new premium cocktail company, which is female founded, owned and run. I also love the beautiful packaging in cans with colorful flowers, the taste of each of the three sparkling flavor renditions, low 5% alcohol and convenience as you simply pop the tab and pour into your glass. The flavors are Vodka Fizz—vodka with pear and elderflower blossoms; Citrus Margarita—blanco tequila and citrus spritz of lemon and lime; and Paloma—blanco tequila with natural essence of squeezed pink grapefruit. Packaging is in four-packs of 12-oz cans, allowing for two servings per can, making it great for sharing.

www.twochickscocktails.com

Around the Bend Beer Company Ramblin’ Rosé Rosé Ale is a hybrid of wine and beer, and while there is no wine in this brew, there are flavors that one would associate with the popular refreshing red-hued wine. A wine-like acidity is derived from hibiscus flowers and cranberries and a not-too-sweet finish comes from the liberal use of raspberries and a touch of honey in the brew kettle; and the aforementioned fruit also transforms the color to a reddish shade. This Chicago-based brewery founded in 2014 is all about using non-traditional ingredients, and this brew is a prime example; and, at only 5% ABV, you might consider abiding by the adage of “Rosé all day.”

atbbeerco.com/beers

Product Review By Bob Barnes


Win $10,000: Apply Today for the 2020 Restaurant Neighbor Award, Faces of Diversity Award, and Ambassador of Hospitality Award. Is your restaurant one of the 90% of restaurants doing charitable work in their community? Are you living the American Dream thanks to your work in the restaurant industry? Tell us how your restaurant gives back or share your story of success, and you could win one of the National Restaurant Association Educational Foundation’s prestigious Restaurant Industry Awards.The Restaurant Neighbor Award, sponsored by American Express, recognizes restaurants for outstanding community service. The Faces of Diversity American Dream Award, sponsored by PepsiCo Foodservice, celebrates diversity of the industry and honors three individuals who have realized the American Dream. The Ambassador of Hospitality Award, sponsored by Ecolab, honors lifetime achievement and service to the industry. More than $30,000 will be awarded to charities around the country in recognition of the Restaurant Neighbor Award winners and $7,500 in scholarships will support hospitality students pursuing through the Faces of Diversity Awards. Winners will be recognized in March of 2020 at an awards celebration in Washington, DC. “The restaurant industry is one of the most diverse in the country, employing more minority managers than any other business sector,” Nevada Restaurant Association “It is also one of the most charitable in the United States. To shine the spotlight on the important role the industry plays in improving the quality of life, the NRAEF is now accepting applications for these prestigious awards.”These awards honor those members of the restaurant industry that best represent its commitment to diversity and charitable giving. Nominations are due October 7, 2019.

It’s Your Time to Shine.

For more information or to apply today, visit ChooseRestaurants.org/Awards.


EVENTS AD INDEXThere are several major food & beverage events happening in the coming months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.September 14: CraftHaus Brewery Haus Party will celebrate the brewery’s 5th anniversary, a block party-style event with more than 30 new beers, local beers, out of market guest beers and the return of a few fan favorite beers; live music; and food from Mike Minor’s BBQ Mexicana and Chef Vincent Rotolo’s Good Pie Pizza. www.crafthausbrewery.com

September 22-25: 82nd annual National Beer Wholesalers Association Convention & Trade Show will convene at Caesars Palace as it does every two years. Be sure to check out the trade show on Sept. 23 and 24, where you’ll find the latest and most popular beer products on the market, along with business innovations related to the industry. www.nbwa.org/events/annual-convention

October 5-6: The Las Vegas Food & Wine Festival will again convene at Tivoli Village, where you can expect events showcasing some of the world's most renowned chefs, spirits and wine. vegasfoodandwine.com

October 8-10: Global Food and Beverage Expo and Vegas Expo (VFX) at the Mandalay Bay Convention Center will provide an opportunity for 5,000 attendees to see, smell and taste over 200 exhibitors’ products. The attendees will include buyers, importers, exporters, distributors, scholars, industry influencers and media. gfba.vegas

October 14-17: G2E (Global Gaming Expo) will return to Las Vegas, hosted at the Sands Convention Center. This is the largest gaming show in the world which includes F&B@G2E in the Food & Beverage Pavilion dedicated to all F&B related food & beverage products and services to the casino gaming industry. www.globalgamingexpo.com

October 15-19: Supply Side West at the Mandalay Bay Expo Hall will bring together more than 17,000 ingredient buyers and suppliers from the dietary supplement, beverage, functional food, personal care and sports nutrition industries and will offer an opportunity to explore new trends from over 1,300 exhibitors and 140 hours of educational and conference programming. west.supplysideshow.com/en/home

October 19: The Motley Brews 7th Annual Downtown Brew Festival at the Clark County Amphitheater will offer a wide range of beer styles with more than 200 beer choices from 60+ breweries, including several from Nevada. www.downtownbrewfestival.com

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

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

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

Cutting Board Resurfacing & Replacements

Steak & Table Knife Re-Serration / Sharpening

Jay’s Sharpening Service

W Tropicana Ave

W Harmon Ave

Arville St

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

www.jayssharpening.com • [email protected]

Audrey Dempsey Infinity Photo page 29 infinity-photo.com 702-837-1128

Al Dentes’ Provisions page 9 [email protected] 702-642-1100

Big Dog’s Brewing Company page 30 www.bigdogsbrews.com 702-368-3715

Designated Drivers, Inc. page 30 designateddriversinc.com 877-456-7433

Ferrari-Carano page 31 Vinyards & Winery ferrari-carano.com

Keep Memory Alive page 2 Event Center 702-263-9797 kmaeventcenterlasvegas.com

Jay’s Sharpening Service page 30 www.jayssharpening.com 702-645-0049

Drink Like a Girl page 15 A Sparkling Wine Dinner twinkletoast.com/tastings-events

Reidel page 23 riedel.com

Roca Patron page 32 rocapatron.com

CHARDONNAY SUMMER

“L i f t Y o u r G L a s s t o

s u n s h i n e & G o o d t i m e s ”

Please enjoy our wines responsibly. ferrari-carano.com

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The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 42-45% abv.

IN THE TIME IT TAKES TO READ THIS AD, WE’VE MADE LITTLE TO NO PROGRESS.We slow-roast the finest 100% Weber Blue Agave for more than three daysand then slowly crush it with a two-ton tahona stone wheel. The result is anearthy, complex taste that’s more than worth the wait.

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heaven hill - amazon web services · the gifted chef is gina marinelli, whose resume includes...

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