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M A G A Z I N E December, 2010

US $3.95

Las Vegas Food & Beverage Magazine


A new year brings new change. Come visit us at our new website at Mike Fryer Editor-in-Chief Las Vegas Food & Beverage

Dear Readers, Contributors, Advertisers and Associates,

For the past 18 months, we have been working to develop the branded publication Fork & Pour. Needless to say, it has been an uphill crawl, not only because of the sluggish F&B industry economy, but we’ve found the name just is not working as we had expected. Changes are being made to return to the basics which I have been developing for the past 8 years here in Las Vegas. In returning to our roots, we have rebranded the publication Las Vegas Food & Beverage – with website at address We will continue to cover all major Food & Beverage Events both locally and regionally, plus offer the following features on a monthly basis: What’s Brewing and What’s Cooking - by Bob Barnes Human Resources Guide - by Linda Bernstein Brett’s Vegas View - by Jackie Brett Food For Thought - by Les Kincaid Your Personal Chef - by Chef Brian Restaurant Review - by Shelley Stepanek

Monthly highlights we are also delighted to have onboard include: Green Restaurant Association - Founder Michael Oshman IFSEA - International Foodservice Executive Association ACF Chefs Of Las Vegas Page JASN - Japan American Society of Nevada Page Three Square Community Page Laughlin Events Page All of this would not be possible without our support team and our great contributing writers that we are so grateful to have working with us including: George Fryer In-House Award Winning Photographer Bob Barnes Associate Editor and Restaurant & Beer Correspondent Juanita Aiello Creative Director Thank you all for your continued support in making Las Vegas Food & Beverage the ONLY industry-dedicated publication for the Las Vegas F&B market. We look forward to continue serving you through these challenging times.

CHEERS! Mike Fryer Editor-in-Chief LAS VEGAS FOOD & BEVERAGE

December, 2010


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FEATURES Cover ACF Chefs of Las Vegas Associate Advisory

16 27 23 1

Board holds its annual tailgate fund raiser for Chefs for Kids at UNLV. Santa Monica Seafood recently held its facility opening here in Las Vegas, which was well attended by restaurant operators and chefs in the know… LVF&B welcomes our newest industry contributor – Chris Hanmer, both pastry chef and instructor/owner of the School of Pastry Design here in Las Vegas. A world pastry champion, Chris brings to us a monthly article on all pastry concerns… Welcome on board Chris!

Back Cover The Catersource show will be coming to Las

Vegas once again this year and bringing with it all things catering. Our readers are offered free admission-register on line now!

25 1 4 6 10 12 22 24

IN EVERY ISSUE Hot off the Grill Human Resources Insights Food for Thought Brett’s Vegas View What’s Brewing? Your Personal Chef

December 2010 I Las Vegas Food & Beverage Magazine


Food & Beverage Magazine of Las Vegas 1200 S TORREY PINES SUITE 172 Main: 702-877-5780



UNLV with IFSEA held its Sushi & Sake Demo and Practice Sushi Rolling instructed by UNLV’s Chef Jean Hertzman. In attendance were IFSEA Board Member Rick Albrecht and LVF&B Editor-In-Chief Mike Fryer.

December 2010

Mike Fryer Editor-in-Chie


Thank you for joining us in this issue of LVFNB.

For any questions, comments or advertising inquiries please email

UNLV Culinary and IFSEA recently held a Korean Cooking Demonstration by celebrity Korean chef Myung Lee, President of the Culinary Institute of California and a wellknown Korean national food specialist.

Bob Barnes Associate Editor

George Fryer Photographer

Chef Rick Moonen recently hosted a Santa Monica Sustainable Seafood Dinner at his RM Seafood Restaurant in the Mandalay Bay.

Juanita Aiello Creative Director

Both Santa Monica Seafood and Chef Moonen are strong supporters of the Monterey Bay Aquarium, which was represented that night by Sheila Bowman Senior Manager of the Seafood Watch Outreach Program.


Contributor Jackie Brett

Contributor Les Kincaid

Contributor Juanita Fryer

Contributor Shelley Stepanek

Contributor Chef Brian

Contributor Linda Berstein

Contributor Beth Ellyn Rosenthal

Contributor Chris Hamner

Contributor Tony Tsai

Contributor Linda Duke

Contributor Michael Oshman

Contributor Chef Jet

Contributor Chef Allan Asch

Contributor Lara Baldwin

Contributing Photographer Sani Caliedo

Contributing Photographer Adam Shane

Las Vegas Food & Beverage Magazine I December 2010


BY Linda Westcott-Bernstein

Wellness Programs Are They righT For you?

I can’t think of a single organization, regardless of the size, that could not benefit from having wellness programs in their workplace. These program can help identify health problems before they become deadly or costly, reduce costs by reducing claims or program usage, and help employees to be more successful at work by ensuring they are fit and well, both of which result in more productive employees. Linda has provided sound human resources advice and guidance to Fortune 500 companies for over 25 years. She has helped these companies review processes and implement solutions that are designed to reduce liabilities and increase their profits. She also assists with the development of human capital through focused employee relations and training programs designed for all levels of employees. Phone: 702-326-4040 Email:

One organization responded to last month’s wellness program question by stating that their annual “Check Your Numbers” day at the office has helped to identify numerous employees with risk factors such as diabetes, high blood pressure and elevated cholesterol, and that left unidentified could have resulted in catastrophic incidents. Some individuals that were tested were even rushed to the hospital that same day. What are the benefits of implementing wellness programs at your work and how do they help your employees? Wellness programs are designed to raise health awareness, highlight benefits that are available to employees that may be underutilized (such as counseling benefits), and to encourage healthy lifestyles in your employees including stop smoking, weight loss and/or getting more exercise on a regular basis.

Here are some programs you can consider doing at your place of work. Of course, all of these programs must be clearly defined and closely monitored for the safety and well being of all participants. • Employee competition - individual or department that achieve a record change in behaviors such as, - weight loss - cease smoking • Health Club memberships - discounts for external club memberships. • Health Fairs - annual fair where employees can meet with experts and health plan providers. • Walks - participation in charitable walks as a group/organization for the exercise as well as the cause. • Wellness check-ups - periodic dates where clinicians will check blood pressure, cholesterol, etc.

Today’s organizations need to look for ways to make their wellness programs more participative and are turning to contests and competitions to encourage individuals and drive behavior changes. A little healthy competition at work can be a very good thing and can enhance your wellness efforts through increased physical activity, high participation levels and a stronger culture of health.


Question of the Month 6

Employee wellness programs must not be neglected even in tough economic times. Even though money may be tight, show your appreciation for your employees and their families by providing a low cost, fun, educational, event at work. Contact your plan benefits providers; many of them already have the means to hold health fairs or other events on your premises and for little or no money. Provide a few refreshments and your “good will” will be a small price to trade for good health. Guess what? Maybe you’ll save a few lives in the process.

(Send responses to Have you ever participated in or made available a Mentoring program at your work? What are your requirements for participation, both employees and managers? Explain. (Your response may be printed in next month’s column.)

Las Vegas Food & Beverage Magazine I December 2010

Signature Chef of Las Vegas

LAS VEGAS CHEF AND SOMMELIER A NEW CLUB created by Chef Jean-David Groff-Daudet (Chef JD) Executive Chef of Garfield’s on the Lake in Summerlin and supported by Fork & Pour – Food & Beverage Magazine of Las Vegas. An invitation-only gathering of Industry Professionals in a relaxed, informal, no-pressure atmosphere. This is THE venue to taste complementary new and different wines, talk with the distributors and winemakers, eat great food, and catch up with other Las Vegas Industry Leaders. Please contact us if interested in joining & attending or any questions…


You Work Hard on Your Menu . . .

Leave the MAGIC to Chef Paul ! Choose From 28 Magic Seasoning Blends Products Chef Paul Prudhomme stands for quality and he proudly offers his line of all-natural, Magic Seasoning Blends (17), Magic Sauce & Marinades (4), Magic Chiles (7) and Smoked Meats (Andouille & Tasso)!

Order Direct 800-457-2857 or request products from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order! Questions? Call Gregg Villarrubia (504) 731-3519 or

Las Vegas broker contact: Rick Mundy (Nasser Company, Inc.), (702)-873-4351 or


(702) 400-1378

ACF Chefs Las Vegas November Meeting at the CSN

Photos by Mike Fryer

Tailgate Party at UNLV

Photos by George Fryer


Las Vegas Food & Beverage Magazine I December 2010

Insights into Career Planning Within Culinary Arts


One of the major problems faced by many individuals within any career field is that they have little idea of what they want to do or to be. Consequently, they often accept a position simply by chance – “A job was needed; a job was offered; a job was accepted with little, if any, thought for the future.” All too often we have seen young people accept the first job

BY Katherine Donaho-Wessman CEPC Patisserie and Baking Department Chair Le Cordon Bleu College of Culinary Arts and Melvin W. Donaho, PhD. Professor of Communication, Retired

offered and run right out and buy a car, fancy clothes, or expensive gifts with little thought of going into debt and already getting behind the eight ball of personal frustration as far as any future goals are concerned. Immediately, we challenge the reader first to sit down and think. Yes, think realistically about where you would want to be in twenty or thirty years both personally and professionally. Very few people really know where or what they want to be in the future; however, you should begin by assessing your interests and attributes and then identifying long-range goals. Remember, once you have set long-range goals, you can, at any time along the line, change or re-establish new ones while building on the old. Establishing personal goals such as marriage, where to live or having children we leave to the reader – except to remind you that these too, should require careful forethought and planning. The primary goal of this article is to assist you with realizing what steps should be taken to achieve realistic, long-range, career goals. At this point, we encourage the reader to review the following chart entitled, “A Personal/Professional Development Matrix,” so that you may become oriented to it for the discussion which follows.

Katherine DonahoWessman currently holds the position Patisserie and Baking Dept. Chair/ Pastry Chef Instructor at Le Cordon Bleu College of Culinary Arts Las Vegas and is responsible for student instruction and curriculum development for the Patisserie and Baking program. Le Cordon Bleu Las Vegas is an affiliate of Le Cordon Bleu Schools North America, one of the largest providers of quality culinary arts education, and offers an intensive 15 month hands-on culinary arts training program that combines classical and fundamental techniques with contemporary methods culminating in an Associate of Occupational Science (A.O.S) degree and the prestigious Le Cordon Bleu Diplôme. The Las Vegas campus boasts a current enrollment of more than 600 students and over 1,000 graduates since its opening in 2003. Le Cordon Bleu College of Culinary Arts Las Vegas is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools.

December 2010 I Las Vegas Food & Beverage Magazine



Travel Monterey for More with Les!

Four Days & Three Luxurious Nights - April 22, 23, 24, 25th 2011

Here is an overview of most of the experiences we will have during this luxury stay in Monterey. Not in a specific order but certainly an important part of this exclusive trip. This beautiful city is nestled alongside the shimmering Monterey Bay. The bay (a wildlife sanctuary and world-famous in its own right) is a nature-lover’s dream. Besides the natural beauty of the area, the waters are teaming with wildlife: migrating whales, gulls, otters, pelicans, sea lions, egrets, and seals are all there in abundance. And while from the shoreline you might not be able to see the plentiful sea life beneath the surface, you can easily visit the world renowned Monterey Bay Aquarium that boasts some of the finest underwater exhibits anywhere. Monterey also has its own Fisherman’s Wharf, its historic Cannery Row district, as well as many world-class restaurants, shops, and fine art galleries. Monterey County boasts over 35,000 acres planted to 40 different grape varieties. The area is home to San Bernabe Vineyard, the world’s largest contiguous vineyard at over 7,500 acres. The very essence of this incredibly beautiful region deliciously captured in a bottle…Wines that have an identity, a character, a sense of place. Monterey boasts one of the most dramatic meetings of land and sea on Earth. And these same scenic elements that make Monterey among the world’s favorite vacation destinations also combine to create conditions perfect for growing wine grapes. Because of this area’s unique geography and sparser population, it offers some of the most dramatic and rewarding Highway 1 drives. Central Coast’s up-and-coming wine regions – from Paso Robles, now the third largest in the state, to Santa Barbara, made famous in the film Sideways – boast some of the most sought-after and delicious wines California has to offer. In addition to great restaurants, shopping and entertainment abound here, as well as several local wine tasting rooms at Taste of Monterey, located on Cannery Row, and the Monterey Bay Aquarium, whose Seafood Watch program is known nationally for boosting sustainable seafood. Email me at to sign up for this experience.

Here’s part of what we are going to experience on this luxury trip: Monterey Plaza Hotel & Spa Monterey, CA. Dramatically perched over the Monterey Bay, this world-class resort offers the perfect vantage point to enjoy the gentle sounds of the surf, fresh scent of sea air and the sight of otters at play. Monterey Aquarium Private Tour Visit Get an insider’s view of the Aquarium. Our private tour will give us all an opportunity to interact with the staff, discover the hidden life of animals and learn about ocean research. They exhibit approximately 550 different species. 17 Mile Drive at Pebble Beach and lunch Synonymous with golf, Pebble Beach boasts some of the premier courses in the world – certainly some of the most beautiful – including Pebble Beach, Spyglass Hill and Poppy Hills. Pebble Beach’s famous “17-Mile Drive” will take you on a scenic loop past incredible multi-million dollar homes, spectacular golf courses and magnificent ocean views. Gear up to one of the West Coast’s top pieces of real estate. Enjoy an alfresco stop at The Inn at the Spanish Bay. We are simply going to imbibe a bit and mostly take in the views, which are spectacular. Although Château Julien Wine Estate is just 10 minutes from the Monterey Peninsula, you’ll think you’ve been magically transported to the French countryside. Nestled in the rolling hills of Carmel Valley, amidst vineyards and gardens, this 16-acre French country winery is a unique setting for anything from elegant sit-down dinners to festive extravaganzas.

The highlight of L’Auberge Carmel is its intimate 12-table restaurant, Aubergine, featuring a 4500-bottle wine cellar. It is the passion of Executive Chef Christophe Grosjean. Les will work with Chef Grosjean to concoct a sumptuous meal we’ll all enjoy with appropriate wine, of course. The intimate 10-table Aubergine restaurant features an underground wine cellar that was constructed beneath the inn’s courtyard to house the restaurant’s 4,500 bottle collection.

Bernardus Lodge & Winery “Experience the Dream!” Nestled on verdant acres with stately pines and California oak trees, surrounded by a vineyard and the Santa Lucia mountains rising majestically in the background, Bernardus Lodge is a premier luxury resort that combines the simple elegance of fine country living, with the high quality of service and luxury amenities found in only the choicest European hotels. 10

Las Vegas Food & Beverage Magazine I December 2010


BY Les Kincaid

Les Kincaid is a food, wine, and golf expert and cookbook author. He hosts a nationally syndicated wine radio show each Thursday from 7 to 8 pm. You can enjoy his website or his broadcast at or email FOLLOW ME ON FACE & TWITTER leskincaid leskincaid

• Do not wear perfume or fragrances while tasting wine. Smell is such a huge factor in how a wine is perceived and you’ll want to save all of those olfactory receptors for the lovely wines you will taste. • Taste only at the wineries and not in the vehicle between wineries. The goal of tasting wines is to expose you to great wine and help acquaint you with a particular winemaker’s style, not get you drunk. • You will be given “tastes” of wine. The pour that you get may vary from winery to winery – some giving you more than others (and possibly more than you want). The wineries will not be offended if you either spit or dump-out wine. No one at the winery will put you on the spot if you do not consume the wine. You may also opt out of tasting a particular wine if it’s not your thing (although I highly recommend that you taste all types of wine since one type can differ in style from one winery to another). • Do not be afraid to ask questions. Winemakers LOVE to tell you about their wine. No question is a stupid question and learning adds so much to the wine drinking experience. • Chewing mints or gum will definitely affect the taste of wine - and not for the better! • Drink lots of water between tasting wines. Staying hydrated is the key to avoiding hangovers. You’ll thank yourself in the morning! Also, be sure to eat along the way at some point. The less food you eat, the more quickly you will become intoxicated. • Take a note pad to make tasting notes. You can get something as simple as a spiral notebook. It’s always good to write down your perception of the wine you tasted as you taste it (and when you still remember). It can be used as a handy reference when you are heading to the wine store to make a purchase at a later time. • If you find a wine that you especially like and it’s NOT available in Las Vegas, buy it from the winery! You don’t have to feel obligated to purchase on your visit, but if you know you’re going to buy it anyway then why not directly from the people who make it? Plus it’s a great token of your wine excursion and it gives you a way to share the experience with friends when you return home. • Lastly, enjoy yourself. Visiting Les’ favorite wineries should be a very fun experience. You just never know the adventures you might have!

AL MANCINI: “This is a totally different type of restaurant guide – like nothing anyone has ever seen before. First, it’s a collaboration between three very different critics who write for competing publications. Getting us to agree on anything is close to impossible, but we somehow managed to agree on this list of the 50 essential restaurants. Second, we each review each restaurant on the list from our very different perspectives --- and put our names on our reviews. Readers will get to know each of our personalities as they read through the book. And that’s extremely important when you’re reading a review. Different authors value different things. And if you know something about who’s writing, you can better decide how much weight to give his or her opinion. In other guide books, you have different reviewers writing about every restaurant, and you have no idea who wrote what, what their overall viewpoint is, what they value, or how closely you can relate to them. As far as I’m concerned, anonymous reviews are completely useless – and yet they’ve become the guidebook industry standard. Finally, other restaurant guides give you only a few sentences each on hundreds of restaurants. By the time you finish reading a review, you don’t know a lot more about the place than when you started. And you have to sift through page after page of these basically worthless reviews. We’ve decided to narrow down the list of places we cover--we’re only hitting the places we all agree are “essential” to the Vegas dining scene. We give you three detailed, knowledgeable reviews on each and every one. So after reading about one of our choices, you should know exactly what to expect from the place.” JOHN CURTAS: “EATING LAS VEGAS is unique in many respects: No other restaurant guidebook

combines the top critics from three different publications under one title, pontificating, venting their spleens and carving up their rivals, while identifying and illuminating the best places to eat in one of the world’s great restaurant cities. It also distills the mind-blowing array of world-class restaurants in Las Vegas into an entertaining, readable and concise format. Finally, it proves once and for all that Max Jacobson and Al Mancini, for all of their charm and erudition, should stick to reviewing banh mi parlors and pizza joints.”

MAX JACOBSON: “If the the Three Stooges had written a restaurant guide, no one would take it seriously. Thank goodness the general public can’t figure out which one of us is Moe, Larry, or Curly. We all had fun--a real surprise--but the biggest surprise was actually getting three very different heads together and discovering that, by and large, we were on the same page most of the time. And if a consensus can be reached by me, Curtas, and Mancini, then there is hope for peace in the Middle East.”

December 2010 I Las Vegas Food & Beverage Magazine


Brett’s BY


Disney’s “The Lion King” has been extended at Mandalay Bay through Dec. 30, 2011, which will mark it as the longest run of the show in any U.S. city. Penn & Teller recently celebrated the 10- year anniversary of their show at the Rio and an extension through 2013. Holly Madison has extended her run as “Bo Peep,” who discovers her sexuality, in “PEEPSHOW” at Planet Hollywood through 2011.

Shops at Caesars and bring 125 years of New York history to the Strip. A media evening at the Twin Creeks Restaurant inside the Silverton showcased the remarkable $3.7 million interior remodel. American burger joint, i♥burgers will open its first location at The Shoppes at the Palazzo in mid-December. The Executive Chef/General Manager is Errol LeBlanc, formerly of R.E. Tapas Kitchen and Aureole. Tommy Bahama’s Restaurant & Bar at Town Square has unveiled a new collection featuring more than 150 rums. Station Casinos is bringing back its Grand Café restaurants to five of its properties and replacing the national chain Coco’s Bakery Restaurants. The first will open on Dec. 27 at Palace Station followed by Sunset Station in mid-January The Garden Fresh Buffet with action stations opened for breakfast, lunch and dinner at the Riviera last month. Kahunaville at Treasure Island is featuring live band karaoke and performances by the five-piece Rock the Mic band starting at 10:30 p.m. Thursday through Saturday nights.


The Luxor’s adult revue “Fantasy” has been extended through 2011. Celebrating its 11th year on the Strip, the Anita Mann production features new star Lorena Peril.


New York-based The ONE Group will open its edgy steakhouse STK on Dec. 15 at the new Cosmopolitan. Stephen Hopcraft (Bravo’s ‘Top Chef’ and Food Network’s ‘Chefs vs. City’) has been named executive chef. P.J. Clarke’s will open its first West Coast location this month at The Forum 12

The Bellagio’s Conservatory & Botanical Gardens is featuring its free gigantic winter holiday display 24 hours daily through Jan. 2.

This month, Lady Gaga unveiled at all eight Madame Tussauds’ locations worldwide a “different portrayal” of the superstar. This immense four-month process cost $2.4 million. The 12th annual gingerbread village at the Four Seasons features 20 gingerbread “real estate” properties and a life-sized, working carousel on display through – Dec. 25. The Western pioneer-themed Mystic Falls Park inside Sam’s Town has been transformed into a winter wonderland with

Las Vegas Food & Beverage Magazine I December 2010

more than 50 lighted trees through Jan. 2. In its debut year, CityCenter has received the coveted AAA Five Diamond Award® for both ARIA and the Mandarin Oriental, which also received the coveted Forbes Five-Star award for its spa. For the second consecutive year, the M Resort has been honored with a 2011 Forbes FourStar Award by Forbes Travel Guide. The Bellagio has been awarded the AAA Five Diamond Award for the tenth consecutive year. It is the only hotel in America to have two AAA Five Diamond restaurants– Picasso and Le Cirque.


The Estate of Michael Jackson and Cirque du Soleil will create touring and permanent shows and launch “Michael Jackson The Immortal World Tour™.” A show will open Dec. 15, 2011, at Mandalay Bay. Garth Brooks has released his next series of concert dates at the Encore Theater at Wynn with a new $100 higher ticket price…$225. The Tiffany Theatre at the Tropicana, now managed by Eagle Group Holdings, will open “Yesterday” A Tribute to The Beatles next year. Four-time Grammy-winning R&B group Boyz II Men will open a four-week engagement at the Flamingo on Dec. 14. Flamingo mainstay headliners “Donny & Marie” will return to on Jan. 18.

The Miss America Organization will reinstate the Miss America Parade, renamed the “DSW Show Us Your Shoes Parade,” on Friday, Jan. 14, at Paris at noon. The 2011 “Miss America Pageant,” will air live on ABC, Jan. 15 from Planet Hollywood.


culinary team to craft a wine list that complements and

accentuates Bouchon’s bistro cuisine. Drawing mainly from the wine making

regions of California and France, he selects wines that offer a window into

their distinct terroir. Prior to joining Bouchon in Las

Vegas in 2005, Paul owned and operated the Café

Madrid in Salt Lake City,

Utah, which was named Best Neighborhood Restaurant by Bon Appetit magazine

in 2002. While supervising

the day to day operations of

the restaurant, he channeled his passion for wine into

building a renowned Spanish wine list. Paul holds a

Bachelor of Science degree in Management from the

University of Massachusetts in Boston, MA.

THE L AST WORD 3/4oz Plymouth Gin 3/4oz Luxardo Maraschino Liqueur 3/4oz Chartreuse Green 3/4oz Lime

December 2010 I Las Vegas Food & Beverage Magazine


Restaurant Review


When you first arrive at Briar Rose Winery, you blink your eyes, and think you are dreaming. Then you blink again and see that you’ve stepped into a Brother’s Grimm fairytale high in the Swiss Alps. With authentic Snow White cottages all around you and music from Cinderella serenading you as you enter the winery, you really have stepped into a true piece of Disney history, in the city of Temecula in Southern California.

I first met one of the owners, Dorian Linkogle at a travel show in San Diego. She invited me to tour the winery, and never being one to say no to a new unique experience, I said yes. And unique it was. Briar Rose is named after the Grimm’s version of Sleeping Beauty. It is a small winery hidden among numerous wineries in Temecula. The entryway is a waterfall, with cascading sounds soothing you as you glide into the tasting room.

In 1968, Belden Fields, one of the creators of Disneyland decided to give his wife a present. He built the Snow White cottages with thatched roofs among a huge grove of olive and orange trees. Callaway, his closest neighbor at the time, made a gift to him of one of his olive trees for a 25 cent delivery fee when the groves were torn out to make way for their current day vineyards. This tree, which still produces olives is the oldest olive tree in Southern

California. Throughout the winery, there are original artworks, statues and hidden messages in the plaster of the cottage walls which are only visible at sunset.

In the 1980s, Dorian and Les Linogle lived in Orange County, but were looking for property in a remote area to fulfill their lifelong dream of owning a winery. A realtor called, saying a owner of a very rare property was ready to sell and they needed to meet her at 8:30 the next morning. But when they arrived they couldn’t get the key to work. They peered in the windows, walked around, fell in love and made their offer of full price. Mr. Fields said that whoever purchased the property had to make a commitment to leave the property as it was as long as he remained alive. Briar Rose as we know it today, opened in 2007, and produces some of the most award winning wines in Temecula. Briar Rose wines have won numerous international competitions in the $100 and over category and been served at the Playboy Mansion and White House for Presidential Inaugurations. Temecula is located in southwestern Riverside County and could easily intrigue you for all of three days. But if you go, you MUST visit Briar Rose.

This is one of the many wineries that require a reservation. There are three tastings, along with a private tasting called the Counter Club. • Reservations: 951-308-1098 14

Las Vegas Food & Beverage Magazine I December 2010

Santa Monica Seafood New Facility

Photos by George Fryer

Dinner at RM Seafood Santa Monica Sustainable Seafood Dinner at Mandalay Bay

Photos by George Fryer


Las Vegas Food & Beverage Magazine I December 2010

Create A Change Now, is a grassroots nonprofit organization creating edible gardens in schools, adding a nutrition program, and then bringing the top Las Vegas chefs into the classroom to educate children about how to cook the food they have grown and make it taste good. “We want to get children hands-on planting edible gardens as well as teaching them the skills to harvest, prepare and cook the food they’ve grown,” Candace Maddin, cofounder of Create A Change Now says. “Chefs are wonderful mentors and if we can break the cycle of reaching for junk food by educating children that fresh fruit and veggies can taste good, we can have an effect on the high child obesity numbers we have here in Nevada.” Create A Change Now is currently working with 6 local schools. Recently John Simmons, Chef and Owner of Firefly* Tapas & Restaurant, planted a shovel in the ground to celebrate the creation of an edible garden at Rose Warren Elementary School, and Chef Trevethan donated his award from the Michael Ty Endowment Fund to put in a garden at Elaine Wynn Elementary School. In addition, Chef Oscar Toro from SUSHISAMBA has been working with the children at Gene Ward Elementary School to show them healthy meals you can create in the kitchen with the fresh produce from their garden. Create A Change Now is a Las Vegas grassroots movement asking for support from our local businesses, families and friends. Volunteers and donors are still needed. For more information, visit www. to learn more.

December 2010 I Las Vegas Food & Beverage Magazine


First Restaurant Introduces New Menu Items

Photos by Adam Shane

UNLV Taste of Korea

Photos by Adam Shane


Las Vegas Food & Beverage Magazine I December 2010

December 2010 I Las Vegas Food & Beverage Magazine





JASN Bonenkai

JASN Bonenkai

(End of the Year) Mixer

(End of the Year) Mixer Thursday, December 9, 2010 6:00 pm - 8:00 pm @ Ginseng 3 at the Imperial Palace Casino JASN supports Las Vegas Marathon December 5, 2010

Thank You to Our Sponsors

Thursday, December 9, 2010 6:00 pm - 8:00 pm @ Ginseng 3 at the Imperial Palace Casino


Message from JASN President:


3535 Las Vegas Blvd. South, Las Vegas, NV 89109 Dear JASN Members and Friends,

I would like to formally invite you to join us for JASN’s annual Bonenkai party, to be held at the Imperial Palace on December 9th, beginning at

6:00 p.m. A delicious buffet will be catered by the wonderful Ginseng3 Restaurant. The party will be in the event room on the Third Floor, just

JASN MISSION STATEMENT Enhancing understanding of Japan, its people, culture, politics and economics in Nevada.

When I lived in Japan, the “bonenkai” season (literally, “let’s party until we forget this year”) was one of my favorites. The streets of Shinjuku

and Shibuya were filled with merry-makers, most of whom seemed just a little more merry than the rest of the year. Despite the name, I found that

the bonenkai was really a chance for friends and co-workers to gather and

remember the good and the bad of the waning year, and to look forward to the opportunities and challenges of the upcoming year.

I think we could all agree that the past few years here in Las Vegas are

Advancing awareness of Nevada in Japan and within the Japanese community abroad.

really deserving of a good bonenkai!

Creating opportunities for meaningful interaction between Nevadans and Japanese.

songs and stories from his home island, Amami Oshima. Trust me, his

Educating Nevadans on important issues that impact the U.S. – Japan relationship.

Bittersweet, indeed.

Providing support for expatriate Japanese residing in Nevada. 20

north of Ginseng3.


As we come together on December 9th at the Imperial Palace for our

annual JASN Bonenkai, we have a lot to remember and celebrate about

2010. To help us celebrate, a number of Japanese performers have promised to join us and to lift a beverage in a hearty “KANPAI!”

We will even have a performance by a shamisen player who will share


performance is not to be missed.

There will be a melancholy side to this year’s Bonenkai, as well. As many of you know, our wonderful Executive Director, Miho Rigdon, will be

leaving us at the end of the year to return to Japan. For many of us, this will be the last chance to see Miho-san before she leaves for her home country. See you December 9th! JASN President : Jeffrey Winchester

Become a JASN Member Today! Call us at (702) 818-3781

Las Vegas Food & Beverage Magazine I December 2010



n Nov. 4, Tbones Chophouse & Lounge at the Red Rock Casino, Resort & Spa presented an evening of craft beer from Dogfish Head Craft Brewed Ales, paired with the creations of Chef Joseph Kudrak. The evening began with an informal gathering in the restaurant’s beautiful outdoor patio overlooking the Red Rock pool area. Passed appetizers of pulled pork barbecue sliders, mesquite grilled pizza and a savory sweet potato tart were served with Dogfish Head Festina Peche, 60-Minute IPA and Midas Touch.

We left this idyllic interlude and were ushered into Tbones’ private dining room, where we were greeted with laminated placemats adorned with the Dogfish Head logo and a list of the beers we would be enjoying. The sit down four-course meal was prefaced with a talk by Bryant Goulding, Dogfish Head West Coast Regional Sales Manager. Bryant entertained us with the history of the humble beginnings of the brewery and how founder Sam Calagione opened the first brewpub in Delaware in 1995. The brewery has since grown exponentially to its current status as the 24th largest brewery in the U.S. A highly amusing tale was told of how Sam used a vibrating football game to accomplish continual hopping during brewing. This worked fine until the steam from the brewing kettle caused the game to short out. Sam went on to invent and patent his own continual hopping machine, a giant computer-controlled pneumatic cannon that shoots hops into the boil kettle that he dubbed Sofa King Hoppy. Bryant invited us all to tune into a new program on the Discovery Channel titled Brewmasters, spotlighting Sam Calagione and the various collaborations he does with brewers from around the world. 22

The first course featured an Autumn Squash Bisque made with pumpkin and Pumpkin Salad, which was naturally paired with Punkin Ale. The result was a perfect blend of pumpkin flavors in both food and beverage form. Next up was Pork Belly with Apple Fritter and one of Dogfish Head’s flagship beers, the 90-Minute IPA. The pork belly was braised in the beer and its salty character balanced quite nicely with the citrusy flavor of this beer. The very potent 15.5% Olde School Barleywine was matched with Braised Beef Cheeks and beets with a celery root puree and a demi-glace made from the beer. A grand finale of a Warm Chocolate Savarin was served alongside Pangaea, so named after the supercontinent that existed 250 million years ago, before the continents were separated into their current configuration. Pangaea incorporates ingredients from all seven continents, with water from Antarctica, basmati rice from Asia, muscavado sugar from Africa, quinoa from South America, crystallized ginger from Australia, European yeast and North American maize. The result is a very unique beer with complex flavors. A nice touch at the conclusion of the dinner was the appearance of Executive Chef Joseph Kudrak and his assistant, Chef Philipp Norsetter, who took time to visit with guests. This was the first beer dinner that Tbones has hosted, and judging from the positive response of its patrons, it won’t be the last. Tbones is definitely living up to its Best Steakhouse award in the 2010 Best of Las Vegas Review-Journal Readers Poll. Ventano Italian Grill & Seafood hosted its second beer dinner, featuring the beer of Sam Adams and a Boston theme. Ventano had already shown itself to be versatile enough to venture from its Italian menu with its German-themed Oktoberfest beer dinner a few months earlier, and this evening would again prove its adaptability in excelling at any type of cuisine. The first course matched Clam Chowder and a baked pretzel with Boston Lager, Sam Adams’ flagship beer. The chowder featured generous amounts of clams and garlic, which wound up being a preview of an evening filled with hearty fare. A Boston standard of fish and chips made with North Atlantic haddock and served with signature homemade chips was paired with the new Coastal Wheat. Since it’s brewed with lemon peel and has a noticeable lemon flavor, a lemon wedge would be completely unnecessary to enjoy this beer. Although Oktoberfest had ended a few weeks earlier, it didn’t prevent us from enjoying the Sam Adams Oktoberfest Lager with Bratwurst and Boston Baked Beans. A hearty Pepper Roasted Pork Loin with Old Fashioned Mashed Potatoes was backed up with the equally hearty Sam Adams Cream Stout. Naturally, Boston Cream Pie was served for dessert, complimented by the Winter Lager, which features a blend of cinnamon, nutmeg and orange peel. The dinner was capped off with a raffle of prizes of Sam Adams logo-ed hats and varieties of Sam Adams beer, some of which are not available in the Las Vegas market. All attendees were given a parting gift of a Sam Adams glass, which is dubbed the perfect pint glass; specially designed by the brewery, it has a narrow bottom and wider top to better open up the beer flavors. This beer dinner attracted more than 80 diners, proving that Ventano’s clientele is ready and willing to put aside their wine glass for a pint glass. Ventano’s next beer pairing dinner is slated for Friday, January 21.

Las Vegas Food & Beverage Magazine I December 2010

BY Bob Barnes

Bob Barnes is a native Las Vegan and associate editor of Fork and Pour-Food & Beverage Magazine of Las Vegas. He welcomes your inquiries. Email:

December 2010 I Las Vegas Food & Beverage Magazine


Your Personal Chef BY Chef Brian

In the past months I have written about summer menus and recipes, vegetarian menus and Italian and Asian cuisine. I have received several letters from readers who are enjoying my photographs and my style of International Cuisine. Since we are moving into the winter months, I feel it fitting to write about the foods which are fresh and currently in season. Most chefs will design their menus using seasonal ingredients; this helps with “food costs” and assists in the creative cuisine the chef can offer their guests. Summerripened fruits and vegetables are often difficult to find, at a reasonable price, in the winter months; just as in the summer months, winter-ripened produce doesn’t find its way to the farmer’s market or grocery stores.

Some of my favorite versatile winter produce are Fuyu persimmons and pumpkins. Sure, there are many other varieties of cherubs and squash, but pumpkins are my favorite. I have designed several meals and menus using pumpkin & persimmon in every course. A quick example may be a breakfast menu of pumpkin and cinnamon pancakes with persimmon & pecan butter; lunch may be a garden salad with bite-size roasted pumpkin and pumpkin seeds with a lemon zest-persimmon vinaigrette; dinner menu may include pumpkin, ricotta and turkey sausage ravioli with a sage and persimmon buerre blanc. With these two ingredients dessert menus can be unlimited; a favorite of mine is a pumpkin cheesecake with a gingersnap cookie crust and a persimmon caramel sauce topped with nutmegcandied-walnuts. The photographs shown are sweet-pumpkins with Fuyu persimmons and a roasted sweet-pumpkin pie with a cinnamon caramel, a persimmon-nutmeg crème chantilly, with very ripe-fresh-squeezed persimmon and candied vanilla-pecans….

The holidays of Thanksgiving and Christmas are almost here and aside from the persimmons, thousands of families will be eating turkey and pumpkins in every state of the Union. These ingredients have become so commonplace, during these holiday months, that they can be available in every market, every city and on almost every dinner table in the country. Between early November and early January, chefs all over the country will be challenging their minds and palates deciphering ways to come up with creative menus using these ingredients. A great approach to traditional holiday menus is bread stuffing for turkey breast. It seems most cooks at the holiday times make traditional-bread stuffing with dried white bread, celery, onion, sage and chicken stock. I have created a non-sweet pumpkin bread and persimmon stuffing with walnuts, dried cranberries, apples, celery, onions, leeks, marjoram, nutmeg, and smoked bacon. It really is an amazing combination of flavor profiles, if I do say so myself…

Many restaurants and chefs will cook several, if not dozens, of turkeys for the special holiday menus and guests. To make a deeply concentrated turkey stock, use these bones and drippings to make an enriched broth and an incredible base for fantastic flavored soups. If you brown the bones with a little bacon or liquid smoke, you can have a great base for split-pea soup, turkey noodle soup, turkey-escarole and white bean soup, and many more including turkey & corn chowder with diced pumpkin and persimmon croutons, and also a turkey-pot-pie with a ginger, persimmon and pumpkin crust. Please, if you have any questions or would like a quote for a catering, or weekenddelivered meals, feel free to write of call me. I am available to all my clients and readers upon appointment. I can create any style meal for any discerning palate for any size event. I am here for you; if you want the best foods at the best prices contact me… 24

Las Vegas Food & Beverage Magazine I December 2010

If you have any questions or would like a quote, consulting or recipes please write me at Please also view my website at

Since Inaugural Dinner in April, Project Dinner Table’s Local Charitable Donations Will Reach $20,000

Project Dinner Table hosted its seventh and final dinner of the season on Sunday, Nov. 14 at Floyd Lamb Park at Tule Springs. Chef de Cuisine Roy Ellamar of Sensi at Bellagio prepared the much-anticipated six course dinner. The event began at 2 p.m. Only 130 seats are available at the event’s signature continuous long clothed-draped dinner table. Project Dinner Table is the wildly popular community dinner series founded by self-proclaimed spoonbender, Gina Gavan. What makes Project Dinner Table so special is the delicious sense of community each event brings. Every dinner is hosted in a unique location, unavailable typically to the public for dinner with each location selected based on its ability to host the event’s signature long, white dinner table seating more than 100 guests and serving dishes family style. Local chefs work with local growers and purveyors to not only create a one-night-only menu, but also to educate Las Vegans on all that is available while feasting on an organic dinner. Project Dinner Table blends a philanthropic approach and appreciation for the farm to table movement, while focusing on what we love: food, community and fun. A series of once-in-a-lifetime, white tablecloth dinners hosted on-location in unique and adventurous settings, Project Dinner Table pays homage to and educating guests regarding local growers and sustainable sources. The gatherings celebrate community, local food sources and the lost art of conversation. Guests break bread with local growers, food artisans, restaurateurs and other spirited community members. Project Dinner table is a tasty reason for people to gather, give back, connect and share in a phenomenal culinary adventure. A donation will be made to a selected charity at each dinner. For more information, go to www. or find on Facebook at or follow on Twitter - @Food4Good.

December 2010 I Las Vegas Food & Beverage Magazine




Jan. 4 - 9, 7pm Riverside Resort-Celebrity Theater Don Rose has made a career portraying Elvis and has performed his tribute show across the United States and Canada as well as in Germany and Switzerland. Cost: $30.


Jan. 7 - 9 Riverside Resort-South Parking Lot Events will include an open header contest, creeper races, poker run, raffles, ladies tea party, door prizes and a DJ all weekend. Cost: Entry donation fee for charity.


Jan. 7 - 9 Golden Nugget - Front Parking Lot The Laughlin Regional on Saturday, and the Nevada State cook-off on Sunday. Cost: Free for viewing


1650 S Casino Drive Laughlin, Nevada 89029 Phone : 1-800-227-3849 Nevada: 702-298-2535 Owned by Don Laughlin, the property now known as the Riverside was originally a boarded-up motel purchased by Laughlin in 1966, and became the cornerstone of one of the fastest growing communities and gaming resorts in Nevada. The Riverside has 1,404 rooms in its two towers, five restaurants and a showroom that continually features top-name celebrities. The resort has a state-of-the-art movie theater with six screens; a classic car collection featuring more than 80 rare and historic automobiles; convention facilities; a $15 million state-of-the-art bowling alley; and supervised children’s daycare center. The Riverside operates the U.S.S. Riverside, a luxury tour boat that sails under Laughlin Bridge to Davis Dam and offers daily narrated routes on the Colorado River. A new addition to the complex, Casino West, features a 10,000-square-foot casino with more than 180 slot and video poker machines, a full-service cocktail bar and snack bar. Casino West is located adjacent to the RV park (full hook-up with 740 spaces) and 560-space parking garage. 26

Las Vegas Food & Beverage Magazine I December 2010

GOLDEN NUGGET LAUGHLIN 1900 S. Casino Dr. Laughlin, NV 89029

1-800-662-LUCK (5825) or 1-702-298-5111 or 1-800-760-7046

Golden Nugget Laughlin is an intimate, 300-room resort located on the banks of the Colorado River. The tropical-themed casino features slot and video poker machines, which includes progressive-play machines; table games, including blackjack, craps, roulette and three-card poker; keno; and a complete race and sports book, which is linked to the Golden Nugget Las Vegas for the most up-to-the-minute betting lines. Unrivaled in Laughlin, the Golden Nugget’s race book offers pari-mutual betting, provides access to major sporting events from around the world, and features more tracks than any other race book in Laughlin. The Golden Nugget Laughlin also offers a variety of fine and casual dining at affordable prices, to suit all palates. Restaurants include Joe’s Crab Shack, Harlow’s, Saltgrass Steak House, The Sports Bar at Tarzan’s and The Deli. After dark, Thursday through Saturday, The Sports Bar at Tarzan’s transforms into the tropical-inspired Tarzan’s Nightclub featuring live DJs and bands.

The School of Pastry Design is the creation of celebrity chef and TV culinary artist Chris Hanmer, the youngest world pastry team champion ever, and one of the few such champions to come from the United States. The highly-creative, outgoing Hanmer is a former pastry chef for multiple AAA Five Diamond hotels, and he is a frequent face on the TV Food Network. While a world champion in every sense of the word, Chef Hanmer is also a friendly, down-to-earth, chef-next-door role model, a master of every major pastry art, and the antithesis of the stereotypical French pastry chef. His spectacular sugar sculptures and chocolate showpieces have graced the pages of major global food magazines, and he is now bringing his dynamic cooking techniques to a fantasy studio kitchen in Las Vegas where students can spend time learning or mastering the art of pastry design and have a great time doing so.

Biography of Pastry Chef Chris Hanmer Chris Hanmer has made a steady progression from peeling potatoes at a country club at the age of 15 to claiming the gold medal as the youngest-ever American chef for a World Pastry Team Championship. His accolades include world class recognition and experience, and in 2006 he was honored to become the executive pastry chef for the Ritz-Carlton Lake Las Vegas property. Now Chef Chris is bringing his experience and dynamic cooking techniques to a beautiful studio kitchen in Las Vegas where students – professionals and non-professional alike – can spend time one-on-one or in small groups mastering the art of pastry design. 2010 – The School of Pastry Design, Las Vegas, Nevada 2006 – Executive Pastry Chef, Ritz-Carlton, Lake Las Vegas, Nevada Corporate Pastry Advisory Board Member, Ritz-Carlton Hotels Opening Trainer for Ritz-Carlton Denver 2007, Dove Mountain 2008, Lake Tahoe 2009 Member Art Institute Professional Advisory Committee 2004 – Team USA World Pastry Team Championship, gold medal 2003 – Assistant Pastry Chef, Bellagio, Las Vegas, Nevada 2001 – International School of Confectionary Arts (ISCA) Traveled worldwide with famed Chef Ewald Notter Member Team Klocko National Pastry Team Championship, bronze medal 2000 – Albert Uster Imports (AUI), Gaithersburg, Maryland Apprentice to Chef Susan Notter’s Gold Medal ACF Olympic team, Germany 1998 – Named an up-and coming chef by the California Restaurant Association 1998 – Culinarian, Ritz-Carlton, Laguna Niguel, California 1995 – Candlewood Country Club, Whittier, California

December 2010 I Las Vegas Food & Beverage Magazine


Sustainable Art:

Decorating While Green For many restaurateurs, the ambiance within a restaurant is just as important as the quality of service or the food on the plate. Furnishings, lighting fixtures, and photos can tell stories about family dreams, culinary inspiration, and owner philosophy. But, for our Certified Green Restaurants®, décor also offers an opportunity to communicate a commitment to sustainable practices. Restaurants seeking Certification with the GRA earn points in seven environmental categories: Energy, Water Efficiency, Sustainable Food, Disposables, Waste Reduction & Recycling, Chemicals & Pollution Reduction, and Sustainable Furnishings & Building Materials. For some of our Certified Green Restaurants®, the latter category means recycled denim insulation or sustainable flooring options, but for many, it means finding unique ways to decorate their space. Need inspiration? Here’s how some of our Certified Green Restaurants® racked up points for their sustainable décor.

Breaking Down Sustainable Décor


Points for Sustainable Furnishings & Building Materials: 9.39 As the first 3 Star Certified Green Restaurant® in San Diego and the only California bakery to achieve Certified Green Restaurant® status, Cups is a unique restaurant concept that’s also integrated several unique sustainable design elements into their restaurant: Chairs made from acacia trees, 0.39 points: Acacia wood is a rapidly-renewable and sustainable substance with significant strength. Recycled glass countertops, 3 points: Constructing counters with glass offers a more sustainable and cost-effective solution than granite or marble. The countertops at Cups are constructed of old glass bottles with multi-colored hues that give off a unique mosaic motif. Recycled décor, 3 points: Even the animals that visit Cups dine green—recycled bowls are used outside as a watering hole for the pets of patrons. Cups also uses recycled planters for the restaurant’s greenery, saving money while creating an elegant ambiance. Sustainable flooring, 3 points: When it came time to choose their flooring, Cups went au naturale: Instead of hardwood or linoleum, they chose pebbles. Their flooring is constructed of small rocks that have been sealed with adhesives containing low VOCs that help reduce indoor air pollution.

UNCOMMON GROUND, CHICAGO IL Points for Sustainable Furnishings & Building Materials: 12 3 Star Certified Green Restaurant® Uncommon Ground has made a name for itself amongst sustainably minded Chicagoans with its diverse food, Certified Organic rooftop garden, and unique surroundings. Their commitment to sustainability doesn’t end with the food; they’ve also done a great job of integrating their philosophy into the restaurant’s design: Sustainably-sourced chairs, 3 points: Chairs at Uncommon Ground are constructed of wood that has been sourced from forests certified by the Forestry Stewardship Council (FSC), an organization whose managed forests are planted, maintained, and harvested sustainably. Reclaimed wood tables, countertops, and cabinetry, 9 points: Barns across the United States are often felled due to inclement weather, natural disasters, or remodeling. Uncommon Ground helps give new life to this old wood with cabinetry constructed of reclaimed oak from an old Midwestern barn. The restaurant also features tables and countertops constructed of reclaimed oak. 28

Las Vegas Food & Beverage Magazine I December 2010


Incorporating sustainable furnishings and decorative elements is more than cost effective and environmentally friendly; the origins of a restaurant’s furnishings often serve as unique conversation pieces for guests and add additional character to the building. Here are some interesting sources of salvaged decorative elements in our Certified Green Restaurants®: • When it comes to sourcing salvaged wood, Sweetgreen in Washington, DC is king… pin, that is. Their chairs and tables are constructed of wood salvaged from old bowling alleys. • The Greenhouse Tavern in Cleveland, OH takes a more educational approach, sourcing their tables from discarded secondary school and university laboratory tables. • Le Pain Quotidien built its dining philosophy around traditional European neighborhood bistros where denizens ate around a large communal table. At its locations, the tables in question are constructed of salvaged doors. • Adam’s Sustainable Table in Eugene, Oregon is illuminating the way to sustainable dining; their restaurant’s lamps are constructed of old aluminum cans. • When becoming more environmentally sustainable, every point counts, and even the smallest design elements can help a restaurant rack up considerable points towards Certification. By implementing sustainable design and décor into their restaurants, Certified Green Restaurants® do more than create conversation pieces, they communicate their commitment to reducing their environmental impact.

Green Restaurant Association


Since 1990

Thinking of Going Green? Take a strategic approach.

a non-profit organization Phone: (617) 737-3344 Email:

December 2010 I Las Vegas Food & Beverage Magazine


& FB L a s Ve g a s


Las Vegas “CHEF OF THE YEAR” is now in its 40th year and now highlights not only the elected Chef that greatly contributes to the Industry but also the Associate and Student Culinarian of the Year who are all honored at the Annual Chef Of The Year Dinner and Presentation in Las Vegas. This year the LAS VEGAS CHEF OF THE YEAR BOOK 2011 is delighted to include Individual Chef & Restaurant Spotlights as well as Directory Listings and Full Color Page Ads. The annual book is eagerly awaited by Chefs, F&B Professionals, Casino Executives, Restaurants, and Culinary Students alike and remains with them as a reference for the entire year, giving extra exposure to advertisers showing their support for the Chefs of Las Vegas. Distribution includes National ACF Chefs Associations and posting to the Chefs Website. Don’t miss this exciting invitation to be included and listed in any of the sections of the ACF CHEFS OF LAS VEGAS “CHEF OF THE YEAR BOOK 2011.”

Restaurant & Chef Spotlight

Directory Listing - $100.00

Chef Philip Lo

Executive Chef - Jasmine

Restaurant Spotlight - 2.4” x 3.25” - $200.00 Chef Spotlight - 2.4” x 3.25” - $200.00 Quarter Page AD 3.5” x 4.8125” - $350.00 Half Page AD - 7.125” x 4.8125” - $650.00

critics and the dining public agree. 3.25” The KNPR food critic John Curtas named

Todd’s Unique Dining

Todd’s Unique Dining “Neighborhood Restaurant of the Year”· [East Side) in his 2009 restaurant awards. Also voted Best Gourmet Restaurant by Las Vegas Review Journal editors and readers. 4350 East Sunset Road Henderson, NV (702) 259-8633


2011 Directory RESTAURANT SUPPLIERS Hickory House Las Vegas, NV www.hickoryhouse.usa

US Foodservice Las Vegas Las Vegas, NV

Farmer Brothers Company 6435 S. Valley View Suite B Las Vegas, Nv. 89118 Las Vegas, NV Custom Culinary Las Vegas, NV

Chefs in America, a California-based association of culinary professionals, honored Lo, an originator of nouvelle Hong Kong cuisine, as one of “America’s Outstanding Chefs.”


Full Page AD - 8.5” x 11” - $950.00


Chef Lo Oversees the menu development of Jasmine, Bellagio’s gourmet Chinese restaurant. The restaurant’s menu offers traditional Hong Kong Cantonese cuisine, as well as more modern interpretations.



BIG DOG’S DRAFT HOUSE Rancho at Craig Road 645-1404


BIG DOG’S CAFE AND CASINO Sahara at Torrey Pines 876-3647 BIG DOG’S BAR AND GRILL Nellis Blvd. at Owens 459-1099



Get Fresh Companies Las Vegas, NV Sysco Las Vegas Las Vegas, NV


Santa Monica Seafood Las Vegas, NV Southern Wine & Spirits of Nevada Las Vegas, NV

7.125” 8.5”


Las Vegas Food & Beverage Magazine I December 2010



Let’s Get Together at BJ’s! At BJ’s there’s something for everyone to enjoy: from exciting appetizers, signature deep dish pizzas, fresh salads and new culinary creations, to Pizookie® desserts and award-winning handcrafted beers. With over 100 menu items, there’s something everyone will enjoy.

“Wow – I love this place!”®











10840 W. CHARLESTON BLVD., SUMMERLIN • (702) 853-2300 9520 S. EASTERN AVENUE, HENDERSON • (702) 473-2980 W W W. BJ S R ESTAU R A N TS. CO M

HICKORY HOUSE TEL (702)644-3380 FAX (702)622-3385 AFTER HOURS (702)722-7590

Nevada Restaurant Association combines tradeshow forces with Catersource

FREE TRADESHOW FLOOR PASS Restaurant, Hospitality, Catering and Event Professionals Tuesday, March 1 • Noon – 6:00pm | Wednesday, March 2 • 9:00am - 2:00pm Las Vegas Convention Center, Central Halls • 800+ Booths - 100 Different Product Categories. • ACF Las Vegas Culinary Challenge.

• Get thousands of Fresh Ideas at the Xperience Stages, Tabletop Contest and Buffet Building LIVE event. • Exclusive Offers and Show Specials, discounts, drawings and give-aways.

• See What’s New and the latest trends for catering menus, tabletop, linens, serving equipment, software, vehicles, entertainment, furniture, lighting, event design and so much more.

• Hundreds of new Products and Launches!

• FREE Show Resource Guide and two award-winning magazines, Catersource and Event Solutions.

• SAMPLES! Specialty foods, appetizers, desserts, wine and more.

Visit our website to register for your free Tradeshow floor pass and for the complete Conference schedule and package options!

Register at or call 877.932.3632

The Las Vegas Food & Beverage Professional December 2010  

Industry publication for Las Vegas Food & Beverage professionals.