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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 Rocks The 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 2012 This 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.

photos by Adam Rains

It’s Michelada Time Mexican 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

28 The Las Vegas Food & Beverage Professional I October 2017

www.lvfnbpro.com

The Las Vegas Food & Beverage Professional  

Trade publication for food & beverage professionals in the Las Vegas area.