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Southern Glazer’s Wine & Spirits of Nevada

We Will Never Forget

9-11-2001

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October 2017 I The Las Vegas Food & Beverage Professional 3www.lvfnbpro.com

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WELCOME BACK TO OUR OCTOBER ISSUE OF The Las Vegas Food & Beverage Professional and what’s happening in the Las Vegas Food & Beverage Industry. Now that summer has almost passed the expos-shows-events mood is kicking in, starting with the world’s largest gaming expo: Global Gaming Expo (or just G2E) the beginning of October, leading into other industry events.

Our October Cover Feature is taken at the Southern Glazer’s Wine & Spirits annual 9-11 Memorial, which took place at their Las Vegas offices. On September 11, 2017, the 16th anniversary of the infamous attack on innocent Americans, Southern Glazer’s Wine & Spirits of Nevada employees, friends and invited guests paid tribute to those who had fallen on that tragic day of September 11, 2001. Read more from Bob Barnes in our feature section.

PAGE 7 welcomes our newest column, the Broads of Bourbon, and believe me, the ladies already had their column named when they joined Food & Beverage Professional. The Power team (no pun intended) of Mary Powers & Delilah Tennyson are a great addition to our tremendous line up of journalists and they add additional coverage of a major beverage segment. Welcome on board, ladies!

PAGE 20 covers the Epicurean Charitable Foundation and its fundraising events, geared to the finer points of Food & Beverage presentation and all the time raising $$ to help support hospitality students with more talent than money cover tuition and expenses. A good investment for dedicated students.

PAGE 27 USBG-United States Bartenders’ Guild Las Vegas Chapter is a monthly column and the creation of our Beverage Editor Adam Rains, who already has his hands full as a barman at CarneVino, Brand Ambassador for Brooklyn Brewery, Social Media Chair for USBG in Las Vegas, writing a 2nd column for LVFNB (Our Picks), father, husband and overall good guy! So, we wanted to congratulate Adam on a job well done and keep up the good work…On a similar note, USBG Las Vegas has signed on to sponsor the column for another year! Congrats!

Cheers! Mike Fryer

CONTENTS AND COMMENTSFROM THE PUBLISHER

MIKE FRYER

Cover

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Page 4Hot off the Grill!

Page 5Wine TalkMillennials: On the Rise and Influencing the Beverage Market

Page 6 What’s Brewing

Page 7 Broads of Bourbon Is Your Whiskey Relationship on the Rocks?

Page 8Made from ScratchTripping with CheesePART I

Page 9Product Review

Page 10 Chef SpotlightChef James Richards of Emeril’s Table 10

Page 11Dining out with the HarrisesIsaiah Thomas Scores Big With Cheurlin Champagne in Las Vegas.

Page 12Brett’s Vegas View

Page 13 COOK•EAT: Asia Alcohol Beverages in Asia

Page 14Twinkle ToastWine & Yoga

Page 15Oak & Ivy- Monthly Tastings Are Yet Another Reason to Visit

Page 16COVER FEATURE Southern Glazer’s Wine & Spirits of NevadaWe Will Never Forget9-11-2001

Page 18What’s Cooking

Page 20 Epicurean Charitable FoundationMentoring the Food & Beverage Professionals of the Future

Page 21UNLV Epicurean Society

Page 22Human Resources Insights HR Is the Heart of Every Organization

Page 23The Bottom Line Are Faux Food Holidays Worth Making a Fuss Over?

Page 24UNLV Spoon UniversityLas Vegas Food Scene Seen Through the Eyes of Students

Page 25Samuel’s Beer Picks

Page 26Nevada Restaurant Association Securing Your Payments Processing

Page 27USBG Las Vegas

Page 28 Product Spotlight

Our Picks by Adam Rains

0Events

Ad Index

4 The Las Vegas Food & Beverage Professional I October 2017 www.lvfnbpro.com

Juanita AielloCreative [email protected]

Bob BarnesEditorial [email protected]

Adam RainsBeverage [email protected]

October 2017

Mike Fryer Sr. Editor/Publisher

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

For any questions or comments please email [email protected]

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

Elaine & Scott Harris Editors at [email protected]

The Las Vegas Food & Beverage 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

Kimberly Verdin

Journalist Made from Scratch

John Rockwell

JournalistChef SpotlightLeah Schmidt

Journalist Good for SpooningLeAnne Notabartolo

Journalist COOK•EAT: Asia

K. Mike Masuyama Ph.D.

PhotographerAudrey Dempsey

Journalist Chef Talk

Allen Asch

Journalist Al Mancini

Journalist Samuel’s Beer Picks

Samuel Merritt

JournalistsBroads of Bourbon

Mary Powers & Delilah Tennyson

JournalistUNLV Spoon University

Vincent Kwan

PhotographerBill Bokelmann

PhotographerJoe Urcioli

Journalists Twinkle Toast

Erin Cooper & Christine Vanover

Journalist Lisa Matney

Journalist HR Insights

Linda Bernstein

CONTRIBUTING STAFF

Advertising [email protected] [email protected]

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

Calendar Submissions [email protected] Information [email protected]

HOT OFF THE GRILL! Our Editorial Director Bob Barnes stopped in recently to check out the new biergarten at Lagasse’s Stadium and met with Manager Brian Kurata. This picture demonstrates proof of how to identify an old writer: He takes notes with a pad and pen.

The Annual Sip & Savor fundraising event hosted by Wolfgang Puck at Spago and sponsored by Southern Glazer’s Wine & Spirits was a complete success once again this year. Proceeds from the fundraiser go to the Lou Ruvo Center for Brain Health. Larry and Camille Ruvo present a cowboy hat to Wolfgang for a laugh!

Southern Glazer’s Wine & Spirits has begun its beer training series, held at The Beer Academy by Beer Training Specialist Sam Merritt, who introduces the origin and types of beers and locations in prep for the Beer Cicerone Certification testing. The one-day class includes tastings of the major beer classifications and a nice dinner.

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Baby Boomers, Gen. X, Gen. Y, Millennials, Gen. Z, … what else is next? According to the U.S. Census, Millennials (defined as being born between 1982 and 2000) have overtaken the Baby Boomer population and have now reached over 83.1 million, and represent over 25% of the American population. So, what does this have to do with the beverage market, you might ask? According to Wine Spectator, in 2015, Millennials consumed 42% of all the wine consumed in the U.S. (159.6 million cases of wine), more than any of the other generations. Therefore, those who are in the wine industry should be paying attention to the Millennial population, as they are maturing in their beverage consumption preferences, and are now more stabilized in their lives. Being an older Millennial myself, I have found through personal experience and those of my friends and colleagues that more money is being spent on experiences, much of which include food and beverage. The Wine Market Council has observed through their research that as Millennials have gotten older, they are more willing and financially able to afford better wine. With the trend continuing to be the unique experiences, this group of consumers is less attracted to the large suppliers, instead preferring the craftsman, small-batch alcohols. Interestingly enough, the alcohol preference has trended away from beer consumption, and more towards wine and spirits. In the past decade, unique beverage experiences have been popping up everywhere, such as the mixology movement, the resurgence of speakeasies, and even the alcohol crossovers and infusions. Just in Las Vegas alone, the Las Vegas Strip and Downtown Fremont bar scene has exploded with a unique array of beverage menus using the latest trends in mixology. For some unique experiences in Downtown Las Vegas (if you can find it and/or get in), check out the Downtown Cocktail Room and The Laundry Room speakeasy at the Commonwealth.Unfortunately, as the Millennial population trends towards experimentation, hand-crafted drinks, artisanal producers and other types of one-of-a-kind sensory experiences, the classic domestic labels are beginning to suffer. Brands like Budweiser, Coors and Miller beers have anticipated declines in sales this year. Recently, in July of this year, Goldman Sachs downgraded its stock ratings of Constellation Brands and Boston Beer Co. due to the decreasing demand for beer and a trend towards wine instead. Despite the decrease in overall consumption, craft beer sales have still been rising, though at a much slower rate than in previous years. With the majority of the Millennial population now being over 21 years old, I am eager to see what the up and coming consumption trends in the beverage industry will be and how much this generation will continue to influence the market. Regardless of the trend, I personally think that technology will play a big role in its growth and will likely align with the social media trends. Currently, social media tools like Facebook, Instagram, Snapchat, YouTube, Twitter, etc. are used as major communications of their food and beverage explorations. What do you think the next “big thing” in the beverage world will be?Until next month, Cheers~! Alice

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

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 Swift

Millennials: On the Rise and Influencing the Beverage Market

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By Bob Barnes

Bob Barnes is a native Las Vegan, editorial director

of The Las Vegas Food & Beverage Professional, regional

correspondent for Celebrator Beer News and covers the LV

restaurant scene for Gayot.com.

He welcomes your inquiries. Email: [email protected]

what’s BREWING

Southern Nevada Beer EventsOn Sept. 13 Pub 365 at the Tuscany Suites & Casino decided to kick off Oktoberfest a bit early, with a German-themed beer dinner. Held in its private dining room, the flights and bites menu included a Bavarian pretzel (with a rich cheese sauce enhanced with a poached egg), chicken schnitzel with braetzle, weisswurst with sauerkraut and apple crumble. Accompanying beers were from both Germany and the US, including the welcome beer: Brooklyn Brewing Pilsner, and Oktoberfest style beers from Ayinger Brewery, Brooklyn Brewery, Sierra Nevada Brewing and local brewery Tenaya Creek. We finished with a bonus beer that did not fit the theme, but after tasting it no one minded at all. It was the absolutely delicious Brooklyn Brewing Black Ops Ale, a bourbon barrel-aged 11.5% ABV imperial stout. The price for this feast of brews and German fare was a very reasonable $25, which included tax and tip. Next up at the beer-friendly Tuscany is The Great Pumpkin Roadshow!, Las Vegas’ first ever pumpkin beer festival, being held poolside on Friday, Oct. 13 from 6-9 p.m., which I detailed in this column in the Sept. issue. To purchase tickets, visit www.eventbrite.com/e/elysian-great-pumpkin-roadshow-at-tuscany-pub-365-pumpkin-beer-festival-tickets-37259769975?aff=lvbb.Big Dog’s Brewing’s next quarterly beerfest will be its DOGtoberfest and Brat Party on October 28 from 3-9 p.m. and will include Wisconsin brats and Bavarian pretzels, Halloween contests for both beer lovers and canines, live bands and more than 40 local, regional and international

beers including several from the host brewery. As usual, it will be held in the outdoor area of the Draft House at Craig Rd. and Rancho Dr. in northwest Las Vegas. For the line-up of beers visit dogtoberbeerfest.com.On November 4 from 1-5 p.m. Atomic Liquors in downtown Las Vegas will host its 5th annual Sour Saturday fest, pouring more than 75 beers ranging from the slightly tangy to mouthpuckeringly sour. VIP includes entry at noon, food from The Kitchen at Atomic, t-shirt or hat, private area and raffles to win bottles and swag. This has grown from a small niche event to one of the largest sour-only festivals in the country. For more info and to purchase tickets visit atomiccitybrews.com/tickets.What’s on Tap in Southern NevadaJoseph James Brewing has a new release that is noteworthy in part because of its provocative sounding name: Bat Chit Hazy. While I’m happily surprised it got label approval from the TTB, it’s not the first time the word chit has been used in a beer name (chit is the term used for very short-grown malt). This 6.6% ABV IPA is brewed with buckets of Galaxy, Mosaic and Kohatu hops, which combine to form an explosion of juicy flavors, and a fruit-forward yeast strain adds some subtle nuances to the mix. According to the Brewers Association there are more than 150 beer styles with more being created every year. The IPA style, currently the top-selling craft beer style, has had several sub-styles created, some identifying by region including New England, West Coast and Northwest. Now thanks to CraftHaus Brewery, there is one more: Southwest IPA (SWIPA). Its new Mojave SWIPA is infused with indigenous organic agave syrup, an ingredient found in the region, which dries out the beer; and two hops named for the region: Amarillo and El Dorado, which give the beer a juicy aroma and a slight white pepper finish. The can design supports the images of the southwest, with deep orange colors like those seen in local rock formations and icons of the desert: agave plants, lizards and cacti.Recently I made it out to the Sunday brunch at La Cave at Wynn Las Vegas, which is a butler-style (meaning you never have to leave your seat, each dish is delivered to your table) brunch featuring 18 stellar dishes such as veal short rib hash, filet eggs Benedict, Angus mini burgers and mushroom grits. A great new addition to the experience is special pricing on a line-up of craft beers for only $5, such as the Japanese Kagua Blanc Belgian-style Strong Pale Ale, the Belgian Rodenbach Flanders Red Ale and the Scottish Innis & Gunn Original Oak Aged Beer. I was also happy to find one of my all-time favorite beers on the extensive beer list: the locally-brewed Tenaya Creek Jackalope Barleywine. Nevada Brewers Association App now available on Apple App Store and Google PlayIt seems like these days there’s an app for everything, and now if you want to stay abreast of what’s new (or old for that matter) with all of Nevada’s craft breweries, there is an app for that. The Nevada Craft Brewers Association App allows you to discover the Silver State’s wide range of award-winning brews, find great tap houses, local beer events, new beer releases and rate/share what you taste. Users can also check in with a favorite brew and the app will recommend other beers based on style and provide a map to the next tasty destination. To download the free app go to the Nevada Craft Brewers Association website at nvbeer.com and click on Download our App at the top of the page.

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As always, great beer happens in Vegas!

Pub 365 Oktoberfest Beer Dinner Pretzel


By Mary Powers & Delilah Tennyson

Mary Powers and Delilah Tennyson are a couple of whiskey enthusiasts from Las Vegas, NV known for their

humoristic and unconventional whiskey reviews on YouTube. They are

the ladies of Broads of [email protected]

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For many years, whiskey advocates have sworn by the belief that one should never add ice or water to whiskey when enjoying the spirit. The idea to let the whiskey breathe and to taste it without cutting the flavor is what many enthusiasts are adamant about. We believe that people should enjoy whiskey the way that they want, but there is a little bit of science that might make you reconsider how you decide to in the future. For starters, if you leave whiskey out in a glass neat for about 30 minutes, it will taste watered down and flat from alcohol evaporation. Also, if you swirl your glass, it causes the evaporation to occur even faster. The alcohol sits at the top so that when you smell it, you get a nice burn in your lungs. Distilleries commonly cut whiskeys to get more volume out of a barrel, and as long as companies meet the minimum guidelines for their specific genre of whiskey, say more specifically bourbon (which can be no lower than 80 proof at bottling), distilleries can stretch how much bourbon they get per barrel by adding water to it. With some of the higher proofed bourbons, distillers barrel at a lower proof so that when the whiskey is ready to bottle, they can maintain the flavor profile without compromising the integrity by watering it down. Water it down too much, and you get 80 proof Old Grand Dad.Based off of the evaporation and proof information, we set out to determine if bottling should dictate how one should drink whiskey. Drinking it neat could be a bit harsh, while

drinking it with ice could possibly ruin the flavor. We figured that if some of the bourbon legends enjoyed the spirit differently, we should consider it too. Master distiller Elmer T. Lee drank his bourbon with a cube of ice. Booker Noe (Jim Beam) drank his straight from the barrel with a couple swipes of Kentucky faucet water. Adding a little bit of water or a cube of ice to help open up some new flavors, especially with the higher proofed whiskeys, doesn’t sound like such a bad idea. Basically, bourbon neat at room temperature, chilled, diluted we weren’t sure what to think.We decided to investigate what method of drinking bourbon tasted best. We first chose a test subject: Wild Turkey 101, because it’s one of the few true bourbons that retains its flavor profile due to minimal cutting at bottling, and is also probably the whiskey you fooled around with one night in college and still can’t make eye contact with. We then decided on testing several different consumption methods: neat, splash of water, over ice, whiskey stones and a whiskey glass carved from stone. Here’s what we concluded:Neat: Nothing added. Just pure whiskey and drawing straws to see who tries this one first. We really rolled the dice on this method. Straight from the bottle. You still get a pretty good flavor profile, it just burns a lot going down. Water: Just a splash. Takes the intensity from a ten down to about an eight, still tastes relatively

similar to neat. Eyes aren’t watering as bad this time, but still kind of wondering why drinking at room temperature has such an appeal. Also, pretty sure our voices are deeper now. Ice: No fancy ice here. We used only the finest Lake Mead water filtered and frozen. Sourced from freezer to cup. Yes, that’s better. Ice seems to mellow out the bourbon to a tolerable state enhancing the nose of spice and vanilla instead of just spice, oak and fire.Whiskey stones: Non-porous soapstone from On The Wrox. Stones were chilled and added to bourbon. These stones are supposed to allow you to enjoy the spirit chilled without ice. The temperature of the bourbon is brought down slightly, but the boldness and the burn still remain. Basically, we just tricked ourselves into drinking this bourbon neat again. These are a great conversation piece, and can alter the temperature if that’s your thing, but would be better for a more flavorful scotch or a lower-proofed bourbon. Whiskey stone carved glass: Courtesy of American Stoneware. Very caveman-esque. Makes this glass super fun to grab and shout random quotes from Encino Man. Add an ounce of water into the glass and freeze. This is actually a pretty neat way of drinking. The small layer of ice helps to subtly break down the whiskey while the glass remains cool long enough for you to “weeze the juice.”

Broads of BOURBONIs Your Whiskey Relationship on the Rocks?

Featured American Stoneware and On the Wrox whiskey stones

Delilah Tennyson drinking liquid fire

The calm before the storm


By John Rockwell

John Rockwell is a native Southern Californian and career English teacher working in the Riverside area.

In his spare time, he rides his bicycle to breweries, restaurants, and cheese shops, and is always looking for

culinary delights within riding distance of the vast network of SoCal bicycle trails.

He is an ardent fan of the waiver theater culture in Los Angeles. He is new to cheesemaking, but has

been a homebrewer for over twenty years.

Tripping with CheesePART I

Made from SCRATCH

Vintage Cheese Factory36005 CA-99Traver, CA 93673(559)897-4634

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A favorite among cheese junkies, curds are Cheddar or Jack that never came to be. Instead, they are salted and served fresh. Good curds squeak on your teeth when you chew them.

Flavored Cheddars are crowd-pleasing and make for pretty cheese—the veins happen because the flavoring is mixed with the cut curds before pressing.

Vintage Cheese’s specialty cheeses using various kinds of milk and increased aging times make for some fantastic international-style cheeses like Manchebo and Gouda. The best part: customers are allowed to sample.

The western-town look of Bravo Farms is the headquarters of Vintage Cheese. The souvenirs were cute, but I was really after the cheese.

No, the title is not a reference to the viral story that floats around the internet—the one that claims a peer-reviewed study in the U.S. National Library of Medicine found that casein content in cheese is actually as addictive as a hard drug—but to my recent summer adventure to visit my sister in Coos Bay, Oregon (about 90 miles south of Newport, for you Rogue Ales fans). Making good use of my limited time, I decided to hit some bike trails, breweries, university tours (for the edification of my high school daughter), and of course, any cheesemakers I could find along the path.My journey began along State Route 99, the end of the trail for the Joad family in Steinbeck’s great novel, The Grapes of Wrath. For me, SR-99 was the beginning of an adventure. Between Bakersfield and Sacramento, the California Cheese Trail Map (cheesetrail.org) shows 18 cheese-producing creameries, and another eight if you include coastal creameries. Along the central valley, there are countless dairies, orchards, vineyards and produce farms within

its robust 25,000-square-mile area. Wikipedia tells me that California’s central valley produces more than half of the fruits, vegetables and nuts consumed in the United States. Any time I drive north in California, the more aware I become of how disconnected Southern Californians are from the production of our food. Maybe that’s why I like making cheese: because it reminds me that good food always begins with good raw materials and a little bit of hard work.Embarking on this mission to find cheese, I made no specific appointments with creameries because I had a large geographic area to cover in a relatively short period of time. I was aware of the fact that for health department regulations, the production facilities of most creameries are closed to the public, and that when tours are granted, they occur on special occasions and need to be scheduled in advance. Mine was the trip of a tourist and not of an insider. Bravo Farms Vintage Cheese Factory — Traver, CA. After passing Tulare, there is ample freeway signage along SR 99 urging travelers

to visit their cheese shop—so I did. The stop is well worth it if you’re in need of barbecue, or if you’re just a traveler in need of snacks, gifts and souvenirs. The gift shop is filled with typical farmstead fare—arts and crafts, yard art, olives, oils, jams and jellies, and of course cheese made by their very own Vintage Cheese Company.Despite the kitsch, Vintage Cheese has some interesting offerings for the cheese curious. They have the standard crowd-pleasing fare: plain curds, Cheddar, Jack and Derby. For those who like flavor mixed into their Cheddars and Jacks, there were variations with sage, chipotle, habañero, jalapeño and Cabernet wine. While I admit to enjoying these flavored cheeses—what SoCal native can resist habañero and jalapeño?—at that point, you’re not really tasting the cheese. Never fear, because Vintage has some really fine specialty-style cheeses that I found to be excellent and well worth the trip. Their sharp and floral cow’s milk Aged Cheddar, mild Sheep Gouda, Spanish Manchego and farmhouse-style goat’s milk Classico were each delightful and different. The next time I stop by, I will probably grab a chunk of their Romano and sheep’s milk Blue; and a bigger chunk of the Sheep Gouda, which disappeared too quickly from a cheese plate I made for my family.While you’re not likely to find Vintage Cheese in Southern California, if you frequent California’s major arteries, the stop is worth it. In addition to the shop in Traver, there are additional operations at the Tulare Outlets off SR-99, and at the ever-popular I-5 Kettleman City exit. There are usually sampling containers in the store, so you can narrow down your favorite cheese.Continued in the November issue.


Product ReviewBy Bob Barnes

Patrón Extra Añejo The Jalisco, Mexico-based Patrón has introduced its first new addition to its core range of tequilas in 25 years: Patrón Extra Añejo. Crafted from Mexico’s highest-quality 100% Weber Blue Agave, it is distilled in small batches and aged in oak barrels for at least three years, giving the aged tequila notes of dry fruits, banana, honey and vanilla, together with a light distinctive flavor of agave. After sampling this 88 proof spirit, I can assure you this is a tequila worthy of sipping and savoring every last drop, and it would be a sin to pound shots of it or even (in my opinion) to mix it in a cocktail. For more info visit www.patrontequila.com/global-en/products/anejo-7-anos.html. Also, go to https://itunes.apple.com/us/app/the-patr%C3%B3n-experience/id1281347161?ls=1&mt=8 to download a free app allowing you to take a peek inside the Patrón Hacienda.

La Hechicera Solera 21We all know about how aging whiskey in wood over long periods of time improves its goodness, but aged rum doesn’t always get the same notice. One worth taking note of is the La Hechicera Solera 21, a masterful blend of fine rums matured for 12-21 years in white oak casks that previously aged bourbon. Owned by the Riascos family, for more than 20 years three generations have been creating fine rums at its Casa Santana (nestled between the long-winding Magdalena River and the Caribbean Sea), the only privately-owned family rum producer in Columbia. I found the taste to be exquisite and without question one of the finest aged rums I have had the pleasure to experience. This fine sipping rum brings an aroma of prunes, vanilla and orange peel and on the palate notes of bitter sweet chocolate, tobacco and roasted coffee with a crisp and smooth finish. For more info, visit www.lahechicera.co where you can also view its extensive list of awards, including Double Gold at the San Francisco World Spirits Competition.

Stirrings Simply Better CocktailsIf you want to fool your friends into thinking you are a master mixologist, you might want to consider the mixes from Stirrings Simply Better Cocktails. 12 varieties include Apple Martini, Lemon Drop, Peach Belini, Mojito and Bloody Mary; and for those watching calories, there are 5-Calorie Cosmopolitan and 5-Calorie Margarita mixers. Each of the creations is made with real juice and without artificial preservatives, and come with simple directions: just pour in the suggested amount, add the spirit, ice, shake, garnish and you’re all set. I sampled the Margarita and Peach Bellini and was impressed with the simplicity of making the drink as well as the quality, which to me equaled what I would expect at a bar. In addition to the mixers, a line of rimmer garnishes are available in flavors of Bloody Mary, Cosmopolitan, Lemon Drop, Margarita and Pomegranate; and bar ingredients of Blood Orange Bitters, Simple Syrup, Dirty Martini and Authentic Grenadine. Stirrings can be found nationwide at major grocery stores and retailers, including Walmart and Total Wine, as well as online at www.stirrings.com or at Amazon and Jet.com.

Master of MixesCurrently one of the most popular cocktails is the Bloody Mary, and many restaurants are offering Bloody Mary bars where customers can make their own concoctions. To help you do so at home there is the Chef-inspired Classic Gourmet Bloody Mary Mixers, which happens to be the #1 selling cocktail mixer brand in the U.S. Chef Anthony Lamas, three-time James Beard Award nominee hailing from Louisville’s Latin-inspired restaurant Seviche, works in collaboration with the brand to develop its recipes. Each contains 96% juice and varieties include Classic, Loaded, Michelada and 5 Pepper. I sampled all four and found them all to be outstanding, with my favorite being the quite spicy 5 Pepper (chipotle, ancho, red pepper, habanero and jalapeno), in which the heat was definitely turned up. And, being a beer guy, I appreciated the Michelada requiring 3 parts beer to 1 part mixer, which to me tasted just like a Bloody Mary beer. In addition to the Bloody Mary mixers, the company also offers several other mixers, such as Pina Colada, Mojito, Whiskey Sour and Sangria. For the whole lineup, visit www.masterofmixes.com.


Chef SpotlightChef James Richards of Emeril’s Table 10

By Leah SchmidtLeah is a graduate of Purdue University where she studied

Creative Writing with minors in French and Design. She enjoys

reading, writing, and being outdoors. A Chicago native, she

recently moved to Las Vegas and is excited to get a taste of all it

has to offer!

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What inspired you to become a chef?I was born and raised in Iowa; I grew up right outside of Des Moines in a small town called Ankeny. My great aunt was 100% Greek and she always had me in the kitchen with her since I was four or five. I remember sitting on the counter learning how to make pie dough and other dishes with her so my interest in the culinary field started early and she was a big influence. My mom influenced me as well. Every single night she made sure we had a home-cooked meal on the table. One of my first jobs was de-tasseling corn out in corn fields, and I also was a dishwasher at a local pizza spot, so I’ve been working in the industry since I could.

How did being raised in Iowa influence your current cooking style?It influences me greatly. I’m a huge meat and potatoes kid; that’s what I was born and raised on. It has also given me a drive to get out of that realm and see what else is out there, since growing up in Iowa I didn’t get a lot of fresh fish and was limited on things like that. Also drawing from that classic, home-style influence you want to feed people soul, but you also want to give them something they can’t experience anywhere else. So it influenced me to invoke that homey and nourishing feeling with the food but also give guests the “wow” factor of something that is unique.

What was your experience at culinary school like?I started going to culinary school during high school, where there was a program set up with the Iowa Culinary Institute to where I could spend half my day at high school and half at culinary school. I did that junior and senior year, and graduated at 19 and was selected for an internship to go live in France for one month. I lived with a French chef and worked at his restaurant. I got to experience some different ways of doing things, like storing food in underground cellars, fresh farmers markets and catching frogs by hand to make fresh frog legs. It was a good experience and gave me a world-view of food and a whole different perspective on what food can be to people.

What were some of your early culinary experiences like?I came back to Iowa and realized I couldn’t really do what I wanted to in Iowa. The food scene wasn’t very up-and-coming and I wanted to go where I could really test my skills. I asked one of my instructors at culinary school if she knew anywhere I could work outside of Iowa and she suggested Las Vegas or Chicago. I decided to try Las Vegas, and came here in 2010. I started as a line cook at Delmonico Steakhouse for two and a half years and worked my way up. Then I was offered a job as a sous-chef at Emeril’s New Orleans Fish House at MGM and was there for three years. I then went off the Strip to help open a restaurant for the Elizabeth Blau Group and was with them for about one year when I got the call for this position. I started here in 2015.

What has your experience at Table 10 been like so far?Emeril’s restaurants give you more flexibility since it’s not corporate. I can do a lot with the menu as long as the cost makes sense and it tastes good. Creativity isn’t shunned upon. When I took over, my first project was revamping the entire menu, and we do it each season and really let the ingredients speak to us. We source from local farmers and we like to promote that. I want the food to be for the people, not for me. I want to fill the dining room every night and give an experience you can’t get anywhere else on the Strip—a nice fine-dining meal at a really affordable price.

What are the most challenging things and most rewarding things about your career?The lack of family time is definitely challenging; I spend a lot of hours and nights here. Managing people can also be challenging. Not everyone has the same mentality that you do when it comes to cooking and you want people to reflect your vision. The most rewarding part is the instant gratification of going out and talking to guests. Also, knowing that you’re helping to mentor people and watch them grow is a really rewarding feeling.

Do you have any advice for younger chefs entering the industry?Know that it’s not easy. This is something you need to have a passion for, be determined and surround yourself with people who will support you and watch you grow. It takes a lot of years to learn and train. Get your foot in the door anywhere you can and get experience.

When it comes to cooking, creativity and giving guests an affordable fine-dining experience on the Strip is Chef Richards’ ultimate goal. Chef de cuisine of Emeril’s Table 10 at The Palazzo and an Iowa native, Chef Richards discusses his early start in the industry and how he puts a little bit of home in every dish.


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Dining out with the Harrises

By Elaine & Scott HarrisSommeliers and Editor-In-Chief of Nationally

Recognized Cuisineist.com and Vino Las Vegas LLC. They are the Las Vegas City Editors for

TheDailyMeal in New York City.

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

www.LasVegasDiningTours.com Facebook:ElaineScottHarris

Twitter:TheCuisineist.comTwitter: VinoLasVegas • Instagram : Cuisineist

Isaiah Thomas, the retired American basketball player who played professionally for the Detroit Pistons in the National Basketball Association and 12-time NBA All-Star lauded as one of the 50 greatest players in the NBA history, has imbibed in many celebratory bottles of Champagne over his illustrious career. Now he has embarked on his own brand of superb Champagne. Trading the court for the Champagne vineyards, Thomas has been awarded in another realm: the many international wine competitions where his Champagne, Cheurlin, has won numerous awards including 2017 Champagne Producer of the Year by the prestigious New York International Wine Competition. Cheurlin Thomas Black Label Collection, Blanc de Blanc Celebrite and the Le Champion Blanc de Noir along with the Rose de Saignee and the flagship Cheurlin Brut Speciale are all exquisite in subtle elegance, pure fruit balance and delicate tiny beads of bubbles that dance and dazzle in the glass and on the palate. We had a few moments to catch up with this remarkable NBA legend and speak with him about his new venture and his surprising success off the court. Tell us about your new venture:The Champagne is named Cheurlin and the brand comes from a family of growers with 200 acres in Champagne near the Seine who have been making Champagne since the late 1700s. They pride themselves on Champagne making.

We have the best soil, water and weather conditions for Champagne. Being in this format we are very conscious of what we eat and drink, and sometimes when you do drink other products you end up with a headache. I used to think the headache came from the alcohol, but now I realize it actually comes from the sugar. The thing that I love is that there is very little sugar added to our product. We are very excited to introduce this product to the MGM properties.

What motivated you into venturing into the Champagne making process and have you always had an interest in fine wines?No, I was always an athlete first as I did not drink, smoke or anything of that nature; I was as pure as the driven snow, so to speak, in some aspects (laughs). The time I was around Champagne was for celebratory reasons usually after a big win. As time went on and I got involved in this space, I realized that Champagne can be a beverage for breakfast, lunch or dinner. The more I got into it the more I understood how Champagne was made and the vineyards from which it comes from. Our Champagne is from one vineyard; all the grapes come from the same place and the Champagne makers are from one family. That makes this product extremely special as it has a 90-plus pointed portfolio here in the United States. I believe we are one of two producers with a 90-plus pointed rating.

It appears that your motivation in launching Cheurlin is more about enhancing the intimate setting of meals with friends and family versus the club scene. Am I correct in that observation?The more I learned about Champagne, the more I realized that it is about the pairing with the meals that you eat. So often we think of a certain red or white wine to go with a meal but Champagne is the perfect beverage, which is why it is such a luxurious drink. I have heard that Champagne is the drink of the Gods, since they can enjoy it anytime of the day or night. If you look at how we came into the business, we did not go to the nightclubs; instead, we are going into the hotels and the restaurants, and the big sporting arenas, where people sit, gather to talk and enjoy a meal and conversation. The best part of this job is that I can say that I am working doing this.

How are you going to engage the 21 crowd that may want to try Champagne for the first time?I have found that the younger crowd is no different than we were when we started drinking in that they may start with a sweeter beverage, but then they may want to try something more upscale, or they meet someone who introduces them to a better product. The Millennials are very inquisitive, ask a lot of questions and they do want to know what they are drinking and they do want to know the story behind the beverage. I was one of those guys when someone asked me what kind of wine I wanted to drink—red or white or even Champagne—I really did not know what I was being poured; I was not educated. Now there is more education out there including more information about food, and now the spirits business is doing the same. People are more conscious of what they are drinking and what they are ordering, and that is why we will have a leg up on the competition.

Are you using social media including Instagram and other modalities to get the word out about your products?We do use some social media, but we have only been in the U.S. six months with this product and I go back to what my economic teacher told me to invest in things you like and love and the good products sell themselves through word of mouth. Most of the good stuff that we wear, eat or drink sells itself through word of mouth. I happen to be here today in Las Vegas by word of mouth through the MGM properties. It is the juice in the bottle that speaks for itself, not the bottle or the packaging which I designed myself, but the Champagne.

Isaiah Thomas Scores Big With Cheurlin Champagne in Las Vegas.


ENTERTAINMENT FLASHES

Shania Twain touring next year in support of her new album “NOW” will headline the MGM Grand Garden Arena on Saturday, Aug. 4.Lionel Richie, a Kennedy Center Honoree in December, added 14 performances to his residency at The AXIS in Planet Hollywood Nov. 29 through March 2018, while Jennifer Lopez added 32 performances February through August 2018.Guns N’ Roses on their worldwide Not In This Lifetime Tour will stop at T-Mobile Arena Friday, Nov. 17. Reba McEntire, Kix Brooks and Ronnie Dunn added a Sunday, Dec. 10 show at Caesars Palace during National Finals Rodeo. Paul Shaffer, David Letterman’s musical sidekick for 33 years, along with his band, The Shāf-Shifters, have an exclusive three-week, nine-date engagement at Cleopatra’s Barge at Caesars Palace in December and January. Bruno Mars added six performance dates for his Park Theater at Monte Carlo residency, Dec. 30-31 and Feb. 14, 16, 17 and 19, 2018.Cindy Williams of TV series Laverne & Shirley fame extended her run again through Dec. 16 as a guest star in Menopause The Musical at Harrah’s. Human Nature, Sands Showroom headliners at The Venetian, has extended their contract to perform their Jukebox show through March 2019. Blending magic, music and comedy, Jarrett & Raja will debut their Magic vs Music show in the Stratosphere Theater Oct. 18. Matt Goss will return this fall with an extended residency at The Mirage in the 1Oak nightclub currently undergoing renovations for his live show.Piff the Magic Dragon’s Flamingo residency is extended through 2018 with a new show and his own display case in the hotel lobby.Wilson Phillips headlines Henderson Pavilion for the first time Friday, Oct. 13 as part of the venue’s 15th anniversary.

The Scintas will perform every Friday and Saturday night in October and November at the Plaza and also Dec. 29, 30 and New Year’s Eve.Vegas magician Tommy Wind’s show closed at the Boulevard Theater with plans to move to a new venue in October. The ghoulish Evil Dead The Musical cult production opened at the Windows Showroom at Bally’s with 10 p.m. performances.

DINING NEWSCanter’s Deli opened its newest location at Tivoli Village followed by Hamptons, a two-level restaurant following featuring modern American cuisine with a twist. Wolfgang Puck’s Spago at the Forum Shops at Caesar Palace since 1992 will close next year because it will open at Bellagio next spring. For this move to happen, Todd English’s Olives at Bellagio will close this winter. A second Las Vegas Dirt Dog opened at the Grand Bazaar Shops at Bally’s featuring one-of-a-kind dogs and Filthy Fries. Hofbräuhaus Las Vegas’ 14th annual celebration runs through Oct. 31 with celebrity keg tappers including Australian Bee Gees Oct. 13, Nathan Burton Oct. 14, Fantasy Girls Oct. 27 and Anthony Cools Oct. 28. Papillon Grand Canyon Helicopters launched tours showcasing the Grand Canyon West’s new restaurant Sa’Nyu Wa with glass walls.Primm Valley Resort & Casino as part of its remodel opened a new 24/7 airy restaurant called Primm & Proper serving American favorites.

OFF THE GRID ITEMSThe Palazzo’s gaming floor is undergoing a multi-million dollar remodel, which will include new carpet and stone walkways, removal of escalators to The Grand Canal Shoppes, reworking the collection of bars and adding The Corner Bar.Marking 25 years, The Forum Shops at Caesars Palace has a new digital, double-faced freestanding 85-foot-tall marquee simulating a classical Roman building façade.

The new zombie-themed, walk-through attraction “Fear the Walking Dead Survival,” inspired by AMC’s hit Fear the Walking Dead, opened at Fremont Street Experience.

The 63-story Fontainebleau building near SLS unfinished and dormant since 2009 has been sold to a partnership for $600 million. “Exhibitionism,” the Rolling Stones’ first ever major exhibition with rare artifacts has a limited exclusive U.S. West Coast engagement at The Palazzo Lower Lobby through Jan. 31, 2018. The Plaza downtown added a new 21-story mural on its north tower by Faile artistic collaboration between Patrick McNeil and Patrick Miller. The 24th Annual Age of Chivalry Renaissance Festival returns to Sunset Park Oct. 13-15 with more than 100 artisans and camping packages.Electric Daisy Carnival (EDC) moves to cooler dates May 18-20 in 2018, and introduces new experiential elements including camping options, and extended festival hours. Golden Gate unveiled its new casino expansion including a reimagined façade and dramatic entrance on Fremont Street, new 5,000-square-foot casino floor and a 20-foot extension to the outdoor One Bar at One Fremont Street. Touring exhibit running through Jan. 31, 2018, at DISCOVERY Children’s Museum is Hello from Japan! showing how modern attitudes and traditional Japanese cultural values coexist.After a two-year hiatus, Westgate reintroduced its poker room next to the sports book with six Texas hold’em cash game tables. Integrated into tech-savvy gaming lounge LEVEL UP, the arena, “Virtual Reality Powered by Zero Latency,” opened at MGM Grand immersing up to eight players in a completely interactive digital virtual gaming universe. Rampart Casino Race & Sports Book is the newest renovation, which opened in space vacated by JC’s Irish Pub with 126 seats and a new 50-person capacity bar and lounge.The Cromwell opened its brand-new 50-seat sportsbook with boxing champion “Sugar” Shane Mosley.The Las Vegas Paiute 56-member tribe is opening Nuwu Cannabis Marketplace next to its Mini Mart on Main Street and billed as the nation’s largest stand-alone retail marijuana facility.After a trial at Harrah’s, a UNLV college student’s new casino game Easy Jack similar to blackjack will remain until the end of the year.

Brett’s By Jackie BrettJackie is a freelance public relations

specialist and writer specializing in the Las Vegas entertainment and travel

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

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

Email: [email protected]

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COOK•EAT: Asia Alcohol Beverages in Asia

By K. Mike Masuyama Ph.D.

A flushed red face, wet eyes and elevated spirit would appear when Asians drink alcohol even a bit. It is due to their low activity of an alcohol breaking-down enzyme in the liver. Very inconvenient personally, when I sipped a cocktail at a business power lunch with Caucasian partners who showed nothing. This Asian character, I confirmed with indigenous or early arrival people from Asia across a frozen ice-mass bridge to Alaska, when I recently visited the Denali National Park in Alaska. Except for medical or religious reasons, Asians love alcohol here and in their homelands.Alcohol has been our companion since an early stage of human history. It was to warm up the body from the inside in cold climates, to invigorate the soul or morale, or to communicate with something supernatural for advice on a disputed matter or problem hard to solve by themselves. The role of alcohol was inherited in each race or nation or religion relating to the degree of allowance or inhibition. Generally speaking, Asia has been liberal or tolerable to alcohol drinking. When supply was limited, drinking took place only at ceremonies, festivals, family occasions or social functions. Today drinking becomes more common and delightful while its supply becomes readily available.Beer appears most popular in Asia today. It is an ideal drink for refreshing or replenishing energy from busy daily routines because of its relatively low alcohol content, effervescent bubbles and smooth swallowing. The least hangover (if moderately consumed) the following morning is also significant. Japan, as a predecessor of an economic progress, has gone from the traditional heavy drinking of sake to beer as a proof of this theory. So be it for the rest of Asian countries as well as Asians here. A cold, light Pilsner type is their beer, which is most appreciated in warm climates in Asia. In 1904 Germans started brewing a Pilsner style (present Tsingtao or Qingdao) when colonizing a northern Chinese territory. This Pilsner tradition was inherited by Japanese during its occupation there. Later American style beers like Budweiser or Coors became almost universal in Asia, and San Miguel in Philippines, Tiger in Singapore, Singha in Thailand, Hite-OB in Korea, Kirin in Japan, and Carlsberg or Heineken at many locations. Some of them, you can enjoy at respective ethnic restaurants like Hite or OB with BBQ beef bulgogi. Orion in Okinawa may be also known among military returnees from there. Craft beer has not been fully blooming yet. It may take a little bit more time for diversifying beer taste, which may come with the economic progress.Wine is still in a cradle there. But China has grown to be a major importer of expensive wines in Asia. In the case of Japan, wine, mostly imported, is expensive because of import and alcohol taxes, and is only a fraction of the total alcohol beverage sales. Drinking taxes, they joke. Wine, dry

Mike Masuyama is a bi-cultural science-technology-business consultant. He earned a Ph.D. in Food Science

at Cornell University, is involved in teaching, research and business in major-beer, micro-beer, soft drinks,

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

and dozens of articles.“West Eats East” was his last series in this journal.

TRADITIONALYET NEW

www.whitesoysaucefood.com

Perfect Soy Sauce Flavor without

the Color!A golden color white soy sauce

No burnt dark soy sauce flavor

No darkening color in cooking

Remarkable for sea foods, veggies, pasta, fusion

and natural foods

white wine in particular, must go well with seafood like sushi or sashimi. With my sake business experience here in our market, though, ethnic beverages tend to be promoted only in respective ethnic markets. Distillates and spirits, in a Chinese expression “Fire Drink,” are often used for mixed drinks preferred by females, which are gaining power in this macho Asian alcohol market today. Other traditional ones like Shaoxing (Chinese), Machori (Korean), sake (Japanese), or numerous local naturally fermented drinks are still preferred particularly by males who may be losing the ground to rising females. In this globalization and economic progress, Asian alcohol consumption has been swinging more to beer, and then will go further to mixed drinks, and a little bit more to wine down the road.


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

Las Vegas since 2007. Vanover is also a UNLV Alumnus. Both women are Territory Managers for the Resort Wine

Team at Southern Glazer’s Wine & Spirits, members of Women Gone Wine and the founders of Twinkle Toast.

[email protected] • www.twinkletoast.comFacebook: @TwinkleToast

Twitter: TwinkleToastLVInstagram: TwinkleToastLV

Twinkle ToastWine & Yoga

On our hunt for exciting ways to make wine more approachable for the average consumer, we came across a yoga instructor who wanted to include wine with yoga practice. With the generous support of Rick Fiumara, Senior Regional Manager of Trinchero Family Estates, Patrick Mason, yoga instructor at TruFusion on Blue Diamond, was able to showcase Napa Cellars Chardonnay, Terra d’ Oro Chenin Blanc/ Viognier, Charles & Charles Merlot and Folie a Deux Pinot Noir at his first wine and yoga class on August 12. Following the event, Mason was kind enough to speak with us about the turnout and how he sees it expanding.

Patrick, how long have you been a yoga instructor, and how did you come to TruFusion?I’ve been teaching yoga for three years, and I got into TruFusion because I knew the owners from a studio I had previously worked at. They brought me on to manage the front desk and as a teacher, and I’ve been here ever since.

What motivated you to host a wine and yoga class?I wanted a way to bring people together for something fun, healthy and social. I knew that I could get a good crowd in the studio if I offered an easy class, to help draw beginners, and had something extra, hence the wine. I wanted a lively and fun evening, and that’s exactly how it turned out.

What is it about wine that you feel pairs well with yoga practice?I find that both wine and yoga are relaxing, especially the Yin yoga. I find that a good yoga class, just like a good glass of wine, can really help you get your head straight. Sometimes you need to kick back and relax, and either yoga or wine will help with that. What better idea than to combine those two things?!

How many people attended your wine and yoga class, and what was the overall feedback?We had about 50 people, and it went over great. People loved the class and came up after to ask about the wine. People new to Yin were able to try something new, and people who drink wine were exposed to new bottles. I’d call it a huge success.

In terms of level of experience, what was the primary demographic in attendance?It was an all levels class, so I had people who had never done yoga all the way to 10-year veterans in the room. One thing I pride myself on being able to offer my classes is options. I can see a struggling body and provide either a less complicated or intense stretch for a tight body or a deeper more complex variation for someone flexible. I had all ages as well, from early 20’s millennials to a 70-year-old granddad.

You chose a Yin style of yoga for this class. Why?I think the Yin style pairs well with wine. Yin is relaxing, slow and offers plenty of time during each posture to sip and enjoy the wine. It’s unlikely that you’ll end up moving so quickly that you’ll knock a glass over or get too tipsy to hold a balancing posture. The Yin floor postures and relaxing nature go well with the quite vibe we often attribute to drinking a glass of wine.

Are you planning on hosting any more wine and yoga events?I am! I am planning one in October, dates to be released later. I had a blast and loved the reception the class got. It’s definitely something I want to continue sharing with the yoga community here in Las Vegas.

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Yoga instructor Patrick Mason - TruFusion on Blue Diamond

Visit our website, www.twinkletoast.com, or Facebook page for updated information regarding Mason’s next event. Cheers!


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By Bob Barnes

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

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

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


Oak & IvyMonthly Tastings Are Yet Another Reason to VisitOak and Ivy at the Downtown Container Park in Downtown Las Vegas has generated quite a following due to its very extensive bourbon and whiskey list, which numbers 104 labels and is reputed to be the largest selection of American whiskey in Southern Nevada. Now there’s yet another reason to visit this whiskey magnet: its monthly Tasting on the Terrace spirit tastings, held outdoors on the shipping container bar’s canopy-covered rooftop. I attended the tasting on Sept. 6, which featured Wild Turkey Master Distiller and Kentucky Bourbon Hall of Fame member Eddie Russell, who for the past 36 years has worked with the company his father, Jimmy Russell, founded in 1954. Not only was he an outstanding speaker, but Eddie walked us through six different expressions including Wild Turkey 101, Rare Breed, Russell’s Reserve Single Barrel Rye, Russell’s Reserve 6-year Small Batch Rye, Russell’s Reserve 10-year and Wild Turkey Decades. He related that he started tasting bourbon when he was six years old and spoke about his friendship with fellow bourbon maker Freddie Noe (Booker’s son) who he said, “has been my best friend since we were very little.” When asked what drink besides his own he drinks he quipped, “No Pappy, no Jack, that’s a sin. If they don’t have Wild Turkey, which is very rare, I’ll drink Knob Creek (which just happens to be made by his good friend Freddie Noe).” Other interesting tidbits included the fact that, “My dad still comes to work almost every day, to give me shit.”As if listening to Eddie wasn’t entertaining enough, our enjoyment was enhanced as Lead Bartender Terry Clark provided us with a cocktail choice of an Old Fashioned or Whiskey Smash made with Wild Turkey; and we enjoyed an assortment of excellent bites from the Downtown Terrace Kitchen & Bar (formerly called The Perch) that included corn/chicken/tomato ceviche, salad cups with chicken, arancini with Parmesan and garlic aioli, margarita flatbread and bruschetta. One certainly gets more than their money’s worth at these tasting experiences, which in this case was $45 (the price varies depending on what spirit is being featured). The monthly tastings, of which there have been four so far, are limited to 50 attendees, and so far have all sold out. For info on future tasting events, visit Oak and Ivy’s Facebook page at www.facebook.com/oakandivydtlv.

Wild Turkey Master Distiller/Kentucky Bourbon Hall of Fame member Eddie Russell


On September 11, 2017, the 16th anniversary of the infamous attack on innocent Americans, Southern Glazer’s Wine & Spirits of Nevada employees, friends and invited guests paid tribute to those who had fallen on that tragic day of September 11, 2001. The ceremony, which has been held annually since 2002, was conducted by Michael Severino (Senior Director of Marketing and Special Events) of Southern Glazer’s Wine & Spirits of Nevada and served as a reminder to all those in attendance that the events of 9/11 changed all of our lives forever and to honor those that perished, those that survived and above all that freedom can never be taken for granted. The annual memorial ceremony began with the sound of bagpipes and drums in an impressive display as the Las Vegas Firefighters Pipes and Drums/Color Guard and the esteemed Southern Nevada Fox Company 2nd Battalion 23rd US Marine Corp Honor Guard marched past carrying our nation’s flag. This was followed by the talents of the Bishop Gorman Marching Band, who performed the “National Anthem.” Later in the program Mark Giovi honored us with his renditions of “God Bless America” and “America the Beautiful,” and invited all to sing along; and the Las Vegas Firefighters Pipes and Drums played an inspiring rendering of “Amazing Grace.” After the opening ceremonies, Michael read a very poignant statement from Southern Glazer’s

Wine & Spirits of Nevada Senior Managing Director Larry Ruvo, which read: “Every year that passes and we take the time to join together as a company to remember 9/11, I get anxious thinking about the day and ask myself what was I thinking about 16 years ago: mentally, physically, emotionally and spiritually. Mentally—disbelief and overload to try and understand; physically—I froze and my eyes were fixated on the TV; emotionally—sympathy and concern for my friends and loved ones in New York and pride watching people come together to show our resiliency; spiritually—I started praying to God for all those who died and praying for the families, especially the children. Today Sept. 11, 2017 I have the same emotions and I thought I would ask you to do the same soul searching today and that after our ceremony that we all walk away and spend the whole day giving thanks physically, emotionally, mentally and spiritually for God, our country and our families and that you really look at our remembrance wall inside the building and read the plaque more than once a year under our flagpole.”Guest speaker Lieutenant Jack Ginty, a retired New York firefighter who on September 11, 2001 was one of the first responders at both of the Twin Towers, gave a stirring recounting of some of his experiences on that infamous day. Before the memorial began I asked Jack about his involvement in this annual event. Jack responded, “I’ve been all over the world raising

funds for widows and telling the story of what happened. It’s not something I enjoy doing, but it’s one of those stories that has to be told and that’s why I do it.” Regarding his association with Southern Glazer’s Wine & Spirits, he explained, “Michael Severino is a friend of mine and he did a lot for the guys, brought families of guys who were killed out to Las Vegas. He has done so much and being here is my way to pay it forward.” Jack explained how he was present in both Towers, arriving just 10 minutes after the first plane struck the North Tower. Tragically, of his group, he was the only firefighter that survived and he did so by diving under a firetruck as the North Tower collapsed, after which he spent over an hour digging his way out from under the debris. On his survival, he surmised, “It was just pure luck. One guy went one way and I went another.”During his speech to the attendees Jack related about appearing on the Today Show with a German reporter who claimed half of the firefighters were killed because they didn’t follow orders when they were told to leave the building. Jack related that when they were radioed that the building was coming down and to evacuate they said, “We can’t leave, we have people here.” In response to the reporter’s claim, Jack had said, “What would you have wanted them to say to the people? It’s too bad, but we have to leave?” He went on to share that after that first order to leave and the responders’ response that there were still people to save and

Southern Glazer’s Wine & Spirits of Nevada

We Will Never Forget

9-11-2001By Bob Barnes

Photos courtesy Southern Glazer’s Wine & Spirits


they would not be leaving until all were rescued, no more orders to evacuate were issued. Jack also pointed out that the unsung heroes were the valiant and essential construction workers who toiled tirelessly during the cleanup to aid in the search for survivors and recovering the remains of victims. Jack told the story of one worker named Tony, who had worked nonstop for several hours cutting the iron, and after being told to take a break responded, “I’ll take a break when they take a break.” Jack concluded this recollection saying, “I didn’t do anything anyone else didn’t do. All these firemen you see here today, they would do the exact same things we did.” The gifted and acclaimed artist Roni Stretch also spoke, and his new painting that he graciously donated depicting a plane flying into the South Tower was unveiled. The painting showed the attack upside down, representing how the event turned the world upside down. Stretch’s painting is an example of the unique Dichromatic Process, a method he pioneered, which explores photorealistic under-paintings that emerge ghost-like from a void of color. Roni said, “On this day 16 years ago an organization of terrorists attacked thousands of unsuspecting innocent men, women and children, sons and daughters, grandsons and granddaughters, pilots and flight attendants and those flying across the country to see friends and family. And let us not forget the policemen and firefighters, who took an oath to protect the hard working public no matter how hard or horrific the circumstances…The

painting is inspired by an iconic photograph and remembers the walk of courage that firefighters took that day. What I hope to do is provide a daily reminder to appreciate our freedoms, count our blessings, try to help our fellow man and cherish our friends and families.”The ceremony concluded with a New York deli-style lunch catered by Stage Deli of New York

and hosted by Joel and Howard Barish, for guests and team members of Southern Glazer’s Wine & Spirits of Nevada. This annual 9/11 tribute is Southern Glazer’s Wine & Spirits of Nevada’s way to commemorate those who were affected by this tragedy, remember the blessings of our freedom and honor our country.


Kent Harman has spent several years running other people’s restaurants, including Duke’s and Border Grill. Now after spending two and a half years developing the recently opened Bandito Latin Kitchen & Cantina at the Hughes Center his family-owned restaurant is up and running. Situated in the space on Howard Hughes Parkway just off of Flamingo that 20 years ago was Piero’s Café, later Fog City Diner and a dirt lot for the past 10 years, the strikingly beautiful building was built from the ground up. The décor is a mix of rustic and modern, with hand-distressed wood, hanging Edison lights, a high industrial ceiling, ample natural light via 30-foot-tall floor-to-ceiling glass windows and an outdoor patio with views of the Las Vegas Strip. A remarkable eye-catching feature are two huge murals in the main dining room of “Bandito” and “Rosie” created by local artist Brett Rosepiler.An open kitchen allows you to see the back-of-the-house team in action, under the direction of Executive Chef Chris Kight. The Chicago native has some impressive chops, having worked for Gordon Ramsay in London, at Thomas Keller’s French Laundry and recently at The Matador in Downtown Summerlin. Chef has a home in Mexico and has plenty of firsthand experience with true Mexican cuisine. He says his intent is to offer authentic Mexican cuisine, not necessarily the Americanized version we may be used to. During our tasting we found no lack of spiciness, but it was not over the top. The vibrant flavors made with fresh ingredients will be sure to impress, such as guacamole spiked with roasted serrano peppers and heirloom cherry tomatoes; extremely tender fried octopus with yellow peppers, Romanesco and red Bandito sauce; chicharron & arugula salad with roasted corn, heirloom tomato, rainbow carrots and crispy chunks of pork belly; seafood ceviche with scallop, shrimp, halibut, cucumber, red onion, watermelon radish, jalapeno and citrus; and the addictive turkey chorizo albondigas—meatballs in a delectable creamed salsa verde and cotija coating. The best deal on the menu has to be the tacos, which come two to an order for lunch ($13-$16) and three at dinner ($17-$21) and are served with achiote rice & charro beans and choice of a side, with six options such as the potatoes al pastor topped with a sweet and slightly spicy sauce. You’ll have seven to choose from: carne asada, roasted chicken, braised octopus, carnitas, al pastor, beef barbacoa and Baja fish. The cantina program presents creative cocktails rotated seasonally, such as the Smoking Bandito—a blend of Hornitos Black Barrel Anejo Tequila, pineapple juice, lime, black salt and agave that is garnished with a smoking sprig of rosemary; or the El Guapo Margarita with Patron Silver, Grand Marnier, agave, lime, and Marnier caviar (passion fruit balls). For the finale of my tasting I was able to relive my childhood with the favorite dessert I enjoyed as a kid—pineapple upside down cake—but Chef Kight’s version was a bit different, with his being made with equal parts flour and polenta and topped with tropical crema. No complaints from me on his version; I found it delightful.

325 Hughes Center Dr.702-857-7550banditolv.comHours of operation: 11 a.m.-11 p.m. daily

By Bob Barnes

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

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

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


What’s Cooking

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Bandito Latin Kitchen & Cantina at Hughes Center a Little Bit Cuban, a Little Bit Spanish and a lot Authentic Mexican

Co-owner Jessica Harman Executive Chef Chris Kight


The two-story dining attraction at the Fashion Show Mall opened in February, and is the largest in the Sugar Factory chain that now numbers 13 worldwide locations. This new massive outpost spans 22,000 square feet and is a tribute to all things made with sugar.The décor is simultaneously elegant and fun. It features a floor-to-ceiling candy dot wall, NY-style tile floor, mirrored ceiling, candy bins highlighting more than 500 types of candy, several crystal chandeliers, a Moulin Rouge marquee and on the second level, a fantasy-like “candyland” with 14-seat horse-drawn carousel surrounded by 5,000 light-up candy flowers, oversize cupcakes, lollipops and animal sculptures that overlook views of the Strip. Executive Chef Ruben Barragan recently came over from Jardin at the Wynn. He has a difficult mission in executing a 46-page menu that is as thick as a dictionary, but after our tasting I can proclaim he is up to the task. We began by experiencing the goblets—16 varieties of 64-oz concoctions meant for sharing, such as The Drake with Virginia Black Whiskey, peach puree and sweet tea with Sour Patch Peaches and a burst of strawberry lemonade cotton candy; when poured into the large glass dry ice enables it to bubble and steam. We also did what a kid would do if he was allowed to—that is, have dessert before dinner—partaking in the “Insane Milkshakes,” which come topped with a dessert, like the Caramel Sugar Daddy Cheesecake with vanilla ice cream, cheesecake pieces, caramel sauce, a slice of NY-style cheesecake, rainbow lollipop and a Sugar Daddy candy. In addition, each milkshake glass is a work of art, and the outside of the glass is covered with edible delights like dark chocolate and gold graham cracker cookie pieces as in the Campfire Spiked S’mores Milkshake.Although we were nearly full from our dessert sampling, we pressed on and sampled some of the daily brunch items, including the Sugar Factory eggs Benedict—two poached eggs, Canadian bacon, parmesan and grilled asparagus over English muffin topped with Hollandaise; and Nutella chocolate chip pancakes—a huge stack topped with melted hazelnut chocolate, whipped cream and served with warm maple syrup. But our favorite of the day, and a very unique treat for the eyes, was the rainbow sliders. Listed under appetizers but large enough to feed two or more people, it is comprised of five mini-burgers served on colorful buns (blue, red, yellow, green and purple) with American cheese, crispy onion and a yellow duckie (the restaurant’s mascot and reminder of one’s childhood days) souvenir to take home. Other hearty options for lunch or dinner include Mediterranean chicken pappardelle pasta with sun-dried tomatoes, sautéed artichoke hearts, Kalamata olives, roasted garlic and toasted pine nuts served with garlic bread; pan-seared NY strip with mushroom brandy sauce and side of Yukon Gold mashed potatoes; and an assortment of burgers dubbed “Monster Burgers,” such as the white chocolate burger—grass-fed Angus beef topped with pepper Jack cheese and Applewood smoked bacon served on a white chocolate ganache brioche bun with white chocolate shavings.Before leaving, be sure to stop in at the candy shop, which offers oodles of sweets, chocolates, lollipops and bins of candy to take home and 38 flavors of ice cream and gelato.I’ve barely touched the surface of the massive menu offerings, but suffice it to say you should definitely come with a big appetite, as all dishes are gargantuan portions; and also a camera, as you’ll want to snap shots of the colorful décor and menu offerings, which are equally stunning to behold.

Fashion Show Mall702-685-0483sugarfactory.com/location/fashion-showHours of Operation: Mon.-Thu. 10 a.m.-11p.m., Fri. & Sat. 9 a.m.-12 a.m. Sun. 9 a.m.-11 p.m. ph

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Relive Your Childhood at Sugar Factory


The Epicurean Charitable Foundation was started in 2001 by a group of driven individuals. The board of directors is made up of some of the top food and beverage directors in the industry. With a mission to help students who are passionate about the hospitality industry, the Epicurean Charitable Foundation (ECF) grants scholarships to top local Clark County high school students that cover tuition, books and class fees. ECF is much more than just an organization that grants scholarships. Scholarship students are paired up with a different board member to serve as a mentor each year of their education. By having a different mentor each year, students get to learn from people in a variety of different positions throughout the hospitality industry, like food and beverage, HR, hotel operations, etc. Melissa Arias, the Executive Director of ECF and who has been involved with the organization for four years, explains the unique mentorship aspect of ECF. “I think that’s what is so fantastic about ECF; it’s not just money towards a scholarship. You get to see how you impact day-to-day through mentorship and different etiquette and leadership training that can actually change the trajectory of the students’ lives.” Although the mentors rotate and change each year, it’s important to note that previous mentors still stay in touch with old mentees. This gives students a strong network of individuals in the hospitality industry that they can always go to for advice or help in both their academic and professional careers. Michael Kennedy, a board chairman and mentor who has been with ECF for six years, said, “I think the mentorship is the biggest differentiating factor of our organization from other scholarship foundations. We hope that this is similar to Boy Scouts and Girl Scouts once-a-scout always-a-scout kind of thing. We want alumni to come back, to stay engaged and pay it forward with the organization.”One of Kennedy’s previous mentees, Ben Sison, is currently a junior at UNLV studying Hospitality Management with a concentration in Meetings and Events. He also currently works at the Silverado Steakhouse at South Point Hotel and Casino. Sison stressed how ECF

has helped him educationally and professionally, and the advantage he has from being part of the ECF family.“I have a family with ECF. Educationally, I realize what an advantage I have over other students not involved with ECF. For my professional career, any advice I need my mentor(s) can help. They help create a lot of opportunities for you as well. Last summer, Michael helped me participate in a work-rotation internship where every week I got to work with a different department. It opened my eyes to the entire industry and every part of it.”Sison is just one of the many students that ECF has helped guide through the hospitality industry. Many graduated students are now working at top hotels and restaurants throughout Las Vegas and each continue to participate with ECF. One alumnus even recently joined the board of directors.Every fall, ECF hosts its biggest event and gala of the year. On October 13 M.E.N.U.S. (Mentoring and Educating Nevada’s Upcoming Students) will take place at the Hard Rock and is Havana themed. A pool-side dine-around experience, guests will enjoy food from 25-28 outstanding Las Vegas restaurants and drink stations, along with a silent auction. Students get to participate in the planning for this event, and also get to use it as a chance to network with food and beverage professionals. Kennedy stressed the importance of the M.E.N.U.S. Gala, stating that, “The more money we raise, the more scholarships we give and the more lives we affect.”ECF is an incredible foundation with the experience and opportunities it gives the students, and the passionate people behind the mission. ECF keeps evolving and working towards becoming the strongest foundation it can be to help guide the future leaders of the hospitality industry.For more information on this year’s M.E.N.U.S. Gala and to purchase tickets, visit ecflv.org/m-e-n-u-s/m-e-n-u-s-2017.

Michael KennedyMelissa Arias Ben Sison

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Epicurean Charitable Foundation

By Leah SchmidtLeah is a graduate of Purdue University where she studied

Creative Writing with minors in French and Design. She enjoys

reading, writing, and being outdoors. A Chicago native, she

recently moved to Las Vegas and is excited to get a taste of all it

has to offer!

Mentoring the Food & Beverage Professionals of the Future


By Kimberly VerdinKimberly Verdin, a Hospitality Management

student at the University of Nevada, Las Vegas, represents the Epicurean Society, a collective of food and restaurant enthusiastic students, where she is on the leadership staff. She’s a Vegas local

who believes that there is no end to learning about the hospitality industry.

UNLV Epicurean SocietyThe first two weeks at the start of every semester are always the craziest at UNLV. Students are busy with finding their classes, purchasing textbooks and an endless search for a parking space. It’s also during this time that clubs and student organizations become accustomed to the new changes made within them. In Epicurean’s case, veteran members are few as many have graduated or taken on new responsibilities outside the club. This year Epicurean Society not only looks forward to gaining new members but also in the direction where Epicurean’s newest president will take its members. Epicurean’s newest president this semester is Kevin Ng, a graduating senior and a veteran member of the club, not to mention a talented cook. It’s no surprise that he’s a hospitality major, concentrating in Food & Beverage. He’s also been a big help in the majority of the events the club has held these last couple of semesters. No one was opposed to the idea of Kevin taking over the position of president because such a position couldn’t have been left in better hands. He made his intentions and goals for Epicurean clear during our first leadership meeting. “As the new president, I want to bring Epicurean back to where it was before the club started losing members,” he declared. “Our focus for this semester will be to attract Hotel College students by offering volunteer hour incentives, activities which will have members be more physically involved, and reintroduce outings to our activities.”Of course, just like previous semesters, we also want to grab the interest of students outside the Hotel College. Kevin continued, “We’ll also encourage word of mouth to bring students from outside the Hotel College to us, whether that is through social media exposure or by collaborating with other on-campus organizations. We have definite plans to be at the mixer on September 13th. At the mixer, we are featuring a trio of amuse bouche dishes, which will be themed after reiterations of familiar foods. Overall my plan is to gradually make Epicurean known to the entire campus starting with the Hotel College. I can’t accomplish this in one semester, so the torch will be passed on to future presidents. But this is the direction Epicurean must go in.”Speaking of the Hotel Mixer, September 13th marked the 50th Anniversary of the Hotel College. Besides the event being a mixer, it was also a birthday celebration. Unlike last semester, the mixer was held in the Beam Hall Atrium instead of the Boyd Dining Room. Students had the opportunity to engage with Advising, Library, Career Services and various hotel clubs. Free food, prizes, music and so much more were offered. It was an important day for Epicurean as our goal was to recruit as many members as we could. Fortunately, it seemed like many students

were interested, as our signup sheets were filling up quickly. I mean, it did help that we had a few temptations spread out for students to try new flavors and combinations. We served three different dishes. The first was a Thai Pesto Focaccia One-Bite. This was an Italian dish made with a Thai twist. The homemade focaccia was topped with a Thai pistachio pesto, Thai basil, pistachios and Thai curry oil. The one-bite was finished with a roasted heirloom cherry tomato and a single pistachio. The second was the Ramen Bite: a college staple transformed. It’s basically a ramen cracker topped with nori caviar, shaved soy-cured egg and chopped chives. The flavor is reminiscent of shoyu ramen. The final dish displayed was the Fall Apple Compote. This one-bite was meant to feature the beginning of apple season. Diced Fuji apples are sautéed in brown butter, brown sugar and apple brandy. They are then topped with a pecan crumble and finished with a dollop of maple-brown sugar whipped cream. Each of the samples had a unique flavor to it, though I would say that my favorite was the Fall Apple Compote. We hope the club grows and prospers in the next couple of months. As the saying goes, “When you hit rock bottom, there’s nowhere to go but up.” I’m really excited that the club will be doing a lot more activities this semester not only because we did not have them last semester, but also because these activities will be an opportunity for members to grow closer. That’s an aspect I believe is very important to have in a club because Epicurean is a family, a family of foodies. With that said, please look forward to many events and club activities the Epicurean Society will be hosting this fall semester!

Fall 2017 Epicurean Society President Kevin Ng.

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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


Why would I say this? Because I believe it is true! As I’ve always said—HR’s primary role is to be there as the heart of the organization and for the benefit of the employees. Those “benefits of heart” include being a confidential ear, sounding board, rule maker and equal enforcer, benefits caretaker, safety proponent and Company communicator, to name just a few areas of influence. HR is the one department in your Company that should be viewed as the “neutral ear” for hearing and helping to resolve problems. They should function as a consistently unbiased entity and as a resource for information and assistance, and to provide specific and general guidance to your employees—especially when their own managers won’t listen, give them a moment to speak or attempt to understand and address their challenges. Human Resources (HR) should be the Company “mom.” Their most important role is to look out for the well-being, welfare and best interests of your most valuable resource—your guest service ambassadors. How can any Company expect to excel at superior guest service if they don’t first emulate those characteristics of respectful treatment that they expect in their employees? So what do I mean by company MOM? The first “M” refers to the maternal or benevolent

side of humanity. It means that in HR we listen first and pass judgment later (maybe). It also means that it is important for us to show caring, compassion and genuine sincerity for the welfare of others. Most importantly, it also means to find the good in others and to help management to see that good exists as well.The “O” stands for open and available, open-minded and an open heart. It means that in HR we try to not pre-judge a situation, assume guilt and categorize individuals or situations. It also means that we are available, receptive and compassionate to the needs of others. The final “M” means that we need to motivate. I believe it is the role of HR to get out the message and build a culture that reinforces that your organization is considerate and compassionate to the challenges faced by your employees, and to teach others that a human life, individual self-esteem and genuine caring for another is not an old, antiquated idea from the long past but the most valuable attribute that a person can possess. HR is also there for many other purposes, such as to manage the hiring process, benefits, recognition, rewards and retention. I like to refer to these as the soft skills, or the support services, that HR provides. These soft skills mean that your employees get off to a good start due to focused training, mentoring staff,

complete wage and benefits programs, sincere recognition and reward activities, and that the Company cares about whether or not a loyal employees stays, flourishes and contributes to the overall success of the organization, as well as achieves some of their own personal goals and aspirations along the way. Let it not become too easy for us to toss aside an employee who may be under-performing, by passing judgment before we take a closer look. You may find that people just need to be listened to, treated with respect and given the chance to succeed. When people face serious challenges in their life or with family, it can be distracting. It takes a much bigger person to find compassion and take a moment to listen to, find solutions, and then to save a person and their career, rather than just label them as a “problem” and throw them away. My advice: Always remember your humanity (and maybe even a little humility), and look for a solution that solves the problem and maybe even saves a person worth saving. “Do unto others as you would have others do unto you.”

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.

HR Is the Heart of Every Organization


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.

The Bottom LineAre Faux Food Holidays Worth Making a Fuss Over?

National Donut Day. National Cheeseburger Day. National Tequila Day. National Chocolate-Covered Bacon Day. The list goes on. If you’re in the restaurant business, there’s an overwhelming chance that some of these faux food holidays have made their way onto your plate. Two questions arise: how to leverage these holidays to your advantage, and more importantly, whether the attempt is worth it in the first place. Do Faux Food Holidays Matter?The short answer is that faux food holidays can be a fun business booster for both new customers and loyalists, so long as you make a big enough commitment and market your efforts correctly. Easier said than done, which is why if you’re not prepared to sink a lot of time and resources into a faux holiday menu and/or event, chances are that you won’t see the positive ROI you’re looking for. If you’re thinking about pulling the trigger for a faux food holiday, consider these points:• Does your restaurant need a boost in traffic

on that day? If the holiday falls on a Saturday, you may already have the volume to get you to max capacity. Also, realistically, will your promotion or product be enough to get people to make the trip to your establishment?

• Will any promotion or special menu items you have planned offset their costs? Giving away donuts on National Donut Day should bring in more revenue from increased sales than you’re spending on free product.

• How far away is the faux food holiday in question? If it’s less than 3–6 months out, you’re at risk for not getting the word out well enough in advance and/or preparing your staff accordingly.

Getting StartedIf you are dedicated to ‘celebrating’ a faux food holiday, target one that at least has broader appeal. A gastropub will have a much better time making the most of National Burger Day than they would National Shrimp n Grits Day. Bars can do a lot more with National Rum Day than National Daiquiri Day. Second, paint a clear picture of what you want your ‘celebration’ to look like. Here’s some pointers on that end:• Are you going to create new menu items?

This approach works for testing new products or driving up the average check.

• Are you going to discount or give away already-existing items? This approach works for attracting new customers.

• Are you going to pair discounts with full-price purchases, such as free fries with a burger purchase on National French Fry Day? This approach works for minimizing revenue

loss while cross-promoting products, though it may not attract as many new customers.

From there, getting the word out is imperative, otherwise you’ve gone through all that effort just to have people who would otherwise pay full price stumble through your front door and take advantage of the discount. How to Run Marketing for Faux Food HolidaysYour marketing plan is entirely dependent on the type of promotion you’ve decided to create. In any case, be sure to have that plan set 3–6 months in advance and communicate with all your stakeholders—chefs and front-of-house staff, managers, investors, etc.—to both fill them in on your plans and leverage their own networks for additional reach. From there, consider a few options:• For new items and significant discounts,

invite local media to preview your special menu or the items you’re slashing. Positive press beforehand [also called pre-press] will help encourage the volume you’re looking for. It does help to have media present for

the event itself, but you will see much higher ROI for pre-press rather than live-posting on social media or post-press articles.

• For all promotions, of course post to all of your social media outlets, email lists and other communication channels. If your goal is to attract new customers, you will either need to pay for sponsored posts or incentivize your follower to re-post.

• Continue sending these messages several times leading up to the faux food holiday to keep the idea fresh in your guests’ minds.

• Create collateral in your restaurant to advertise your faux food holiday promotion to current guests. No better person to market to than someone who’s already enjoying your product!

These tactics should provide valuable assistance should you decide to embark on a faux food holiday endeavor. At their core, however, these tactics only work if the holiday and promotion are relevant to your brand and can actually generate value for your business.

National Pumpkin Spice Day

World Vegetarian

Day

National Soft Taco Day

National Taco Day

National Apple Betty Day

National Noodle DayNational

Frappe DayNational

Fluffernutter Day

National Moldy-Cheese DayNational Pizza and Beer Day

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By Vincent KwanVincent Kwan was born and raised in Las Vegas,

NV. Wanting to get a taste of the East Coast, he moved to New York City where he studied

International Business at NYU Stern School of Business. He has extensive experience in the

food industry from working in restaurant groups, consulting firms, startups and even at the Food

Network. He plans to continue sharing his passion for food and hopes to grow the Las Vegas food community. He is currently Editor-in-Chief of

UNLV’s Spoon University Chapter.

Las Vegas has long been known as the city to go to for the best casinos, pools, shows, clubs, bars and nightlife. But in recent years, Las Vegas has been put on the map for being one of the best places for food and restaurants as well. Nowhere can you find more celebrity chefs, world class restaurants and decadent buffets packed into a four mile stretch of land than on the Las Vegas Strip.However, while this may be an amazing experience and foodie heaven for the weekend guest or the occasional tourist who comes to Las Vegas to splurge, the Strip is not where most locals go to eat, if ever. When one thinks of Las Vegas, one does not usually think about attending University here, or studying for that matter. However, for some 30,000 students, and hundreds of faculty and staff, Las Vegas is the place they call home and where they eat on a daily basis. So, with the University located just minutes away from the Strip and with thousands of students on campus, just where do all these people eat? And just what do they think about the food scene here in Las Vegas? While the Strip may have some of the trendiest and world-class restaurants and foods around, it is also home to the priciest food in the city. Not somewhere a college student, living on a college student budget can afford to eat every day, unless they work on the Strip, but even then. We went around campus to find out what students thought.The University of Nevada Las Vegas (UNLV) has been named one of the most diverse college campuses in the United States according to US News. Not surprisingly, Las Vegas is home to some of the most diverse cuisines anywhere.

“Since starting University here, I have been exposed to more cuisines and cultures than I ever thought I would,” says Ashley T., a junior majoring in biology. Every classroom and every student organization hosts students from all walks of life and “being in this environment, really allows students to meet and get an opportunity to understand and experience different cultures,” says Eric S., a freshman looking to major in economics. Many first-year students choose to live on campus but not surprisingly, many students choose to live off campus in apartments and houses with their family or friends after the first year. As such, students are scattered all across the city and look around their local areas for the best places to eat. “I have really been surprised with how many amazing food options there are in Las Vegas,” says Shannon M., a hospitality student living in Southwest Las Vegas. “Since starting here as a freshman, I have seen so many great restaurants pop up all over the city.” Even since I have returned home to Las Vegas, it has been amazing seeing the number and especially the quality of local restaurants go up. “My favorite place to go is especially Downtown Las Vegas with its numerous cafes, coffee shops and small local trendy restaurants,” says Mark P., a graduate business student. “For the best Asian food, but also a lot of other great foods, check out Rainbow, starting at Tropicana and going south,” says Shannon M. “There are so many great places down that street now and new places are popping up every day.” I have lived in many cities from New York, to London, and even Shanghai. While I must say that the food scene in those cities far exceeds Las Vegas in terms of size, depth and breadth,

I can say that Las Vegas is well on its way to developing a name for itself as having some of the best local food spots. Some of the tastiest foods and most memorable meals I can say for sure, have been in Las Vegas. Some of the best noodles, macarons, pho and tacos I have ever had, have been here right down the street from my house. (Don’t worry, I will point them out in future articles!) Quite an eclectic array of foods, but typical for Las Vegas. Many of the students that I talked to found the Las Vegas food scene to be amazing while others who come from bigger cities like Los Angeles or New York, say that the city has a long way to go. When you look at all the food trends and the biggest things happening in other cities, it is true that Las Vegas does not have massive food festivals, halls or outdoor markets like many other cities. However, I see Las Vegas as a city ripe for innovation and change in the food scene. With the amount of talented chefs, students, professionals and talented people all concentrated in an area, and passionate about food, there is no better place for food culture to flourish. Las Vegas is a small community and everyone is willing to help each other out and offer support and advice. In future articles, I will be covering some of these amazing opportunities here in Las Vegas and how the city is primed for food innovation and change. I will also be covering local favorite spots and the best things to eat in Las Vegas this fall and winter. Until next time! If you’re interested in the student perspective on the food scene in Las Vegas and what “millennials” really care about in food culture nowadays, check us out at Spoon University - spoonuniversity.com/chapter/unlv.

UNLV

Las Vegas Food Scene Seen Through the Eyes of Students

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By Samuel MerrittSamuel Merritt is Director of Beer Education and

Quality Assurance for Southern Glazer’s Wine and Spirits of Nevada. In 2009 he became NYC’s first

Certified Cicerone® beer sommelier. In September of 2013, he joined the beer division at Southern and

now lives in Las Vegas with his wife Emily, young daughter Molly and their English bulldog Ophelia.

[email protected]

SAMUEL’S Beer Picks

Brooklyn Post Road Pumpkin Ale: Early American colonists, seeking natural ingredients for brewing ales, turned to pumpkins, which were plentiful, flavorful and nutritious. Blended with barley malt, pumpkins became a commonly used beer ingredient. Post Road Pumpkin Ale brings back this tasty tradition. Hundreds of pounds of pumpkins are blended into the mash of each batch, creating a beer with an orange amber color, warm pumpkin aroma, biscuity malt center, and crisp finish. 5% ABV

Dogfish Punkin Ale: A full-bodied brown ale with smooth hints of pumpkin and brown sugar. Punkin Ale is named after the seriously off-centered southern Delaware extravaganza Punkin Chunkin. In fact, Punkin Ale made its debut as it claimed first prize in the 1994 Punkin Chunkin Recipe Contest. Yes, that was a full 6 months before the brewery even opened its doors for business!

New Holland Ichabod Pumpkin Ale: Ichabod combines malted barley and real pumpkin with cinnamon and nutmeg in a delicious and inviting brew. After dinner, try it with your favorite dessert. 4.5% ABV 25 IBU

New Belgium Voodoo Atomic Pumpkin Ale: Enough with the run-of-the-mill pumpkin beers. I’m not interested in an ale that takes cues from a frozen coffee drink, and neither are you. That’s why I made Atomic Pumpkin. Does it really feature Habanero peppers? Yep! What about Saigon Cinnamon? Ding! I round it all out with a hearty malt bill that makes for a spicy brew that puts the “Fun” back in Pumpkin. (Spelling was never my strength). – 6.4% ABV 10 IBU

Ace Pumpkin Cider: Ace Premium Craft Ciders is the first family-owned cidery in the US. Its Ace Pumpkin Cider is a seasonal favorite. Its unique orange color and full rich flavor will leave you craving more. Ace Pumpkin is perfect for the pumpkin lover that just can’t get enough. Ideal for Halloween and Thanksgiving this cider pairs well with or beef. Flavored with cinnamon, cloves and allspice 5% ABV

Samuel Smith’s Old Brewery was established in 1758, and beers from Samuel Smith’s were first imported to the US in 1978 - a forerunner of today’s craft beer revolution. For the past 39 years Samuel Smith’s beers have delighted American consumers, served as inspiration to other brewers, and played a major role in building the US beer scene to what it is today. To date, all those US shipments were in bottles, both 12 oz. and Samuel Smith’s classic Victorian pints. But that’s changing: in October, a limited number of kegs will arrive in the US, filled with the venerable Samuel Smith’s Oatmeal Stout - a beer that has defined the style and inspired hundreds of other brews. It’s a remarkable beer, with the deep flavors of dark-roasted barley perfectly balanced by a judicious amount of oats. The body is silky smooth, and the aroma and finish highlight the fruity Samuel Smith ale yeast strain. Like the other Samuel Smith ales, Oatmeal Stout is fermented in stone “Yorkshire Squares.” (Yes, stone: these open fermenters are made of slate panels.) Ratebeer: 99 Points Men’s Journal: “20 Best Stouts in the World”Serious Eats: 5 Must-Drink Oatmeal Stouts BeerAdvocate: 94 Points

Upcoming Pro Beer TrainingAcademy of Beer and Fine Service Basic Training: This training preps beverage professionals to pass the first level, Certified Beer Server™ exam of the Cicerone Certification Beer Sommelier Program. Subjects include beer ingredients and brewing process, beer styles, storage and service and flavor and evaluation.

Cost for this course is $40. This includes a coupon code to take the Cicerone Certified Beer Server Exam online (a $69 value), beverage service, a meal prepared by our chef, beer samples and a certificate of completion for the training from the Academy of Beer and Fine Service.

There are seats available for the following dates:Thursday, October 26th 1 p.m.-10 p.m.

Seating is limited. To purchase seats, you must use the following link. https://www.groopzoom.com/sgws-beerserver

It’s Pumpkin ale time and we’ve got the great ones.

Coming to America for the first time in October: Samuel Smith on draft.


This October marks the two-year anniversary that the U.S. migrated to EMV smart-chip-enabled payment technology. Despite the fact that the migration was accompanied by a card-present fraud liability shift to the party using the least secure technology, Visa reports that only about 2 million U.S. merchants have transitioned to this new level of technology. This leaves nearly 67 percent of U.S. merchants vulnerable, as fraudsters target non-EMV-enabled businesses.EMV, which stands for Europay, MasterCard and Visa, is the global standard for cards equipped with computer chips and the technology used to authenticate chip-card transactions prevent fraud. EMV cards are embedded with a smart chip that creates a unique transaction code that can never be used again, improving consumers’ payment security.

How Criminals Take AdvantageAccording to the Verizon 2017 Data Breach Investigations Report, Accommodation and Food Services was “the top industry for Point of Sale intrusions.” While this isn’t a new problem—hotels and restaurants have been plagued by counterfeit, stolen and cloned credit card activity for years—the liability shift has further highlighted the issue. Magnetic-stripe cards are preferred by criminals. Criminals will purchase credit card numbers—regardless if the card is magnetic or chip-enabled—and then load on a standard magstripe counterfeit card. If they try to use this card at a chip-enabled terminal, the terminal can detect that the card being used has EMV capabilities and the system will prompt the fraudster to “dip”

the card instead of swiping. Attempts to process the transaction without “dipping” the EMV-enabled card will be declined.Some criminals have been scamming your businesses for years without you knowing about it because, previous to the liability shift, the issuing bank was taking the loss. All the scammer has to do now is call the credit card company after their card is swiped at an old terminal and claim the charges on their chip-enabled card weren’t accurate, leaving you to empty your pockets. While the chargeback amount may not be big, it wouldn’t take many of these false chargebacks to really cut into your profits. Without the ability to accept EMV transactions, business owners are seeing liability shift chargebacks for which there is no defense. If upgrading to EMV simply isn’t an option for your business, here are a few tips you can use to protect yourself from fraudsters. • Verify that the last four digits of the card

number match the last four digits on the printed receipt.

• Compare the signatures on the card and receipt.

• Check cards for legitimate features like holograms, logos, CVV/CID/CVV2 and AVS verification, etc.

• Never rerun a card if it declines—for any reason.

Comprehensive CoverageEMV-chip technology improves security by providing card authentication. However, the most advanced credit card thieves can rewrite

the magstripe, tricking even new EMV chip-reading machines to think the card is chipless when swiped. If you have purchased the EMV card-reading equipment, but are not encrypting transactions as part of your upgrade, your business may still be at risk. While EMV-enabled terminals offer increased security and reduces credit card fraud, you need to employ a comprehensive approach for the best security.• Tokenization—replacing card data with a

“token” protects card data while at rest in your POS system. This is particularly imperative in a hotel environment, where customer data is typically stored for days, weeks or even years. Even if your system is hacked, tokenization makes the data stored in it unusable to cybercriminals.

• End-to-end Encryption—this powerful technology removes card data from the merchant’s network, protecting the data in transit so it cannot be intercepted or monetized.

• Incident Management Program—According to the Association of Certified Fraud Examiners, nearly 50 percent of small businesses fall victim to fraud as some point in their business life cycle. Every business should have a plan in place for how they will handle an incident, should one occur. Containing the breach, responding quickly and communicating appropriately, is the best way to prevent reputation damage and stem losses.

To learn more about protecting your business against fraud, contact [email protected].

Securing Your Payments Processing


“I’m pretty random, I’m very outdoorsy, I love snow-boarding and doing the worm.” -Victor Espinosa

Mr. Espinosa is one of the most well-liked bartenders in our chapter. Hailing from San Diego, he has been rocking it “Vegas Style” since the year 2000. While here he has made a lot of friends and has worked at some of the better mixology spots in town including Cosmopolitan, the M Resort and China Poblano. Victor’s most recent employer is Top Golf, but when he is not behind the bar, you can find him helping out the local Diageo team or out supporting some of our favorite spots like the Sand Dollar and Herbs & Rye. He’s been in the USBG for over 5 years and when asked, he says, “What I love about the Guild is the people you get to meet, the opportunities that you get to educate and better yourself are astounding and at the same time you get to do it with people you like.” His favorite spirit to mix with is Don Julio Reposado because of its versatility and quality, but when it’s Gin, it’s Tanqueray. Go see him for one of these little numbers, the “Tanqueray Mojito.”

Tanquery Mojito2 oz Tanqueray1 oz Lime Juice.75 oz Thyme Simple SyrupMintFill with SodaCombine ingredients (w/o soda) in a shaker with ice, shake & strain over fresh ice, fill with soda and garnish with lime wheels & mint.

“I randomly meow at work even though I’m allergic to (and hate) cats!”-Dee Hernandez

Hey everybody! Meet Dee! She is officially our newest member and has been a part of the Las Vegas community for over 16 years. Dee has learned many aspects of the food & beverage industry while waitressing & bartending at Virgil’s BBQ and most recently, Chica at The Venetian. Dee is excited about what the future holds with the USBG. When asked by USBGLV member Joy Herrin about why she joined, Dee responded, “I want to be a part of it and learn, meet and network with more people in the industry. I have been motivated and inspired to do so by my coworkers. I am surrounded by members of the Guild at Chica.” When in The Venetian, stop in and see Dee “pour fire” and try her “Hellfire 10” cocktail.

Hellfire10 1.5 oz Tanqueray 10.5 oz Fresno Chile simple.5 oz Lime Juice .75 oz Watermelon Juice 3 drops Hellfire BittersCombine in a mixing glass with ice, shake and strain into a cocktail glass. Garnish with ancho chile powder and salt rim.

U S B G “ O G ” - V I C T O R E S P I N O S A

U S B G L V N E W M E M B E R S P O T L I G H T - D E E H E R N A N D E Z

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About the USBGThe United States Bartenders’ Guild is comprised of spirit professionals dedicated to the art of the craft of Bartending. What was founded in 1948 has now spread all over the US with Las Vegas being the largest chapter in the country. Through events, charity, and education they support and enhance the great American living-art that is Bartending.

For information on how to join, please go to www.usbg.org.

USBG Las Vegas

By Adam Rains

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

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

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

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

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


PRODUCT SPOTLIGHT | Stay on track with the latest trends in carrier and filling:

“With the boom of Mexican fusion in 2016, wraps in their many forms, both hot and cold, are now more popular than ever and have earned their rightful place alongside sandwiches and paninis on daily menus. There is a distinct call for more adventurous flavors. From Piri Piri-infused Short Rib Tacos to Moroccan Chicken Burritos and Vegetarian/Flextarian options, Fra Diavolo Roasted Halloumi Wraps and Tandoori Potato Chapatti, caterers should look to incorporate the latest flavor trends and serve them with confidence alongside staples such as ham and cheese. Just simply mix into mayo; it’s simply amazing,” says Fergus Martin, Major Development Chef.“Major Mari Bases are used in a multitude of different ways to enhance condiments and fillings for your cold and hot sandwiches and wraps offerings, but is gluten-free, vegetarian and vegan, thus a perfect product to use across the board. Alongside our Moroccan Mari Base, this is set to be one of our top sellers in the year to come.” “Smoky flavors are a bang on trend for 2017 and are being incorporated into a whole variety of different dishes from dairy products, right through to snacks and desserts,” says Bob McDonald, Major’s Consultant Development Chef. “By using a readymade products such as Major’s, caterers can wrap up the lingering flavor of Major’s Hickory Applewood and Smoke simply by stirring this liquid seasoning through condiments and fillings.”

“Customization is becoming an increasingly more important deciding buying factor for customers. Not only do they know what they want but know exactly how they want to eat it. Using Major’s readymade Stock Bases and Mari Bases can help busy caterers factor this into menus with minimal effort for maximum gain. Simply stir a marinade into your condiment or filling of choice, use to pimp up your pickles and chutneys or to infuse the dressing on your salad. Quick, versatile, delicious and cost effective,” says Fergus Martin, Major’s Development Chef.

www.majorproducts.com

Our Picks by Adam Rains

Ocean Trout Sashimi with Pop RocksThe strip mall on Jones and Warm Springs is like many in Vegas: There is a gas station, dry cleaner, gaming bar and a place to get sushi. But unlike most, this corner has a place to get PHENOMENAL sushi! This is no ordinary joint; Soho Japanese Restaurant pairs impeccable quality ingredients with the chops of a world-class chef. Chef/Owner John Chien Lee was the former executive chef of Social House at CityCenter, but decided to live his dream and open his own restaurant. Out of many memorable Japanese-fusion dishes, one standout is the Ocean Trout Sashimi. The clean tasting trout is accented with chives, dried miso and the brightness of a ponzu sauce. All of these would make for a delectable plate, but what really brings it to the next level is a childhood favorite, POPROCKS. In addition to a popping liveliness, they bring sweetness and a citric punch that is perfectly at home with the other components in the dish. Due to popularity, reservations are definitely suggested.SOHO Japanese Restaurant, 7337 South Jones Boulevard

J.W. Lees HARVEST ALE Aged in Lagavulin Cask 2012This J.W. Lees Harvest Ale is a limited edition and most special barleywine. This once-a-year phenom uses early season hops and British malt to great effect. For the 2012 vintage, they chose to age it in Lagavulin casks. This rich style beer is perfectly at home with accents of smoke that the Scotch barrel brings. Flavor-wise, there are loads of stewed dark fruit & toffee on the nose and palate with the peaty Scotch mingling through at the finish. Staying true to style, this is a big boy at 11.5% ABV but still manages to be medium bodied and keep a small but pleasant amount of carbonation. Due to its limited quantity and superior quality, this beer has a cult following, but can still be found in our city at select locations. Go to Pub 365, Total Wine and Top Shelf to join the legend.

It’s Michelada TimeMexican food and hangover relief go together like “cheese & quesadillas.” One beverage that has become synonymous with both is the Michelada. This savory & refreshing iced beer-cocktail can be made a number of different ways. One of the better versions that you will find anywhere is in Henderson at Chile Caliente. Theirs starts in the kitchen with a spiced and nuanced shrimp stock that is combined with Clamato. Fresh garlic, dried chile and citrus enliven the richness and accelerate the flavor. The magic and synergy truly happen when you add the Mexican lager, a salty, spicy, Tajin rim and a sweet Tamarindo candy straw. They also garnish it with poached shrimp; it’s all so good that it might make you yell, “sabrosa!”Chile Caliente, 1017 Whitney Ranch Dr, Henderson

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EVENTS AD INDEXThere are several major food & beverage events coming up in the next few months. Here is a sampling of some of the events we highly recommend, so if planning to attend you can start booking now.October 2-5 finds G2E (Global Gaming Expo) back in Las Vegas hosted at the Sands Convention Center. The largest gaming show in the world, it includes several exhibitors of F&B related food & beverage products and services to the casino gaming industry. For you Food & Beverage Professionals, especially those involved in gaming facilities, it’s a must. www.globalgamingexpo.com

October 7 the 7th annual Cheers to Chocolate fundraiser for Easter Seals will take place at The District at Green Valley Ranch with a large assortment of wine, beer, culinary treats, cocktails and chocolate from Las Vegas vendors. http://bit.ly/2vxyUsn

October 8-11 the 80th 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 Oct. 9 and 10, 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 13 The Great Pumpkin Roadshow!, Las Vegas’ first ever pumpkin beer festival, will be held under the stars at the Tuscany Casino pool and will feature more than 30 beers brewed with pumpkin. https://www.eventbrite.com/e/elysian-great-pumpkin-roadshow-at-tuscany-pub-365-pumpkin-beer-festival-tickets-37259769975

October 28 Big Dog’s Brewing’s next quarterly beerfest will be its DOGtoberfest and Brat Party and will include more than 40 local and regional beers, Wisconsin brats and Bavarian pretzels and Halloween contests for both beer lovers and canines. dogtoberbeerfest.com

Al Dentes’ Provisions page 31 [email protected] 702-642-1100

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

Designated Drivers page 30 www.designateddriversinc.com 877-456-7433

Jay’s Sharpening Service page 5 www.jayssharpening.com 702-645-0049

Keep Memory Alive page 32 Event Center 702-263-9797 kmaeventcenterlasvegas.com

Las Vegas Business Academy page 2 6th Annual Made in America www.lvbanv.org/madeinamerica

Major Foods page 29 www.majorproducts.com 702-838-4698

White Soy Sauce page 13 www.whitesoysaucefood.com

•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 Bends

•Private labeling

•Now Certified Kosher

issue 10 volume 17 us $3 · 2017-10-02 · suffer. brands like budweiser, coors and miller beers...

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