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Serving the Service Industry

Volume 10, Number 1

US $3.95

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W ORE .F O R PH O KP TOS O U / ST RM O RI O R ES , E. V I SI CO T M

Food & Beverage Magazine of Las Vegas


Serving the Service Industry

Volume 10, Number 1

CONTENTS

Food & Beverage Magazine of Las Vegas

FORK

POUR

JANUARY 2010

POOLS

MORE

F E AT U R E S

8 ACF CHEFS LAS VEGAS held it’s christmas dinner

meeting at Reviera Casino with most local members attending to support the local chapter.

13 EXECUTIVE CHEF MIMMO FERRARO oversees the

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kitchen at their new location on Paradise across from the Hard Rock Hotel.

joined up with chef and restauranter Josette Leblond to create the Las Vegas Rocks Cafe downtown.

awards and expo held recently at the Palazzo Resort. The event brought thousands of Chinese restaurant operators to Las Vegas for this 3-day happening.

14 LOCAL FAVORITES TV HOST TONY SACCA has

24 TOP 100 CHINESE CHEFS in the US completed its

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IN EVERY ISSUE 4 6 9 12 20 22 24

Hot off the Grill Human Resources Insights Slice & Dice Brett’s Vegas View Health & Fitness Beer Bust Asian-Pacific Islands

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Hot off the Grill!

| FROM THE EDITOR

Serving the Service Industry Food & Beverage Magazine of Las Vegas

JANUARY 2010 www.forkpourmore.com

FORK & POUR DIRECTORY

President Rocky Parks

Associate Editor Bob Barnes

Operations Manager Ebony Holmes

Photographer/Photo Editor George Fryer

A LAS VEGAS MOVER AND SHAKER IN THE BEVERAGE INDUSTRY KENNY LEE HAS LAUNCHED A SERIES OF TELEVISION COMMERICALS WHICH WE FIND VERY FUNNY AND INCLUDES HIS DAD WHO FOUNDED LEES DISCOUNT LIQURE HERE IN LAS VEGAS, THE LARGEST RETAIL LIQURE OUTLET CHAIN.

Managing Editor Mike Fryer

WHEN WAS THE LAST TIME YOU HAD A WEEKEND BRUNCH ABOARD A CRUZ ON LAK LAS VEGAS? CONTACT KEVIN MORRIS FOR A GREAT GET-A-WAY TO LAKE LAS VEGAS.

Associate Editor Chanelle Hayes

Graphics/Website Silvia Gutierrez

Equipment Industry Advisor George Baggott

Feature Writer Michelle Fryer

Layout & Design Rowena Becknel

Fork & Pour | Food & Beverage Magazine of Las Vegas 3355 W. Spring Mountain Rd., Las Vegas, Nevada 89102 Main: 702-220-7955 Fax: 702-227-8684

Contributor Jackie Brett

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Contributor Les Kincaid

Contributor Jan-Ie Low

Artwork by Woody photoartbywoody@cox.net

FORK, POUR & MORE Food & Beverage Magazine of Las Vegas | January January 2010 2010

FORK & POUR | Food & Beverage Magazine of Las Vegas is published monthly by Fork & Pour and printed by Southwest Printers. All rights reserved. Reproduction in whole or in part is prohibited without prior written permission from the publisher. All materials submitted to Fork & Pour | Food & Beverage Magazine of Las Vegas become the property of Fork & Pour and may be used by F&B Magazine Las Vegas without compensation to the submitter. All such materials may be edited for clarity and space. For advertising inquiries, please contact Mike Fryer at mike@f bnewslasvegas.com or call 702-877-5780.

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GARFIELD’S HOSTS ANOTHER SUCCESSFUL WINE MAKERS DINNER

STEINER’S-A NEVADA PUB’S CHEF GARY INTRODUCES A SPECIAL BEER PAIRING MENU

LONG TIME LOCAL FAVORITE ITALIAN RESTAURANT FERRARO’S OPENS ACCROSS FROM THE HARD ROCK HOTEL ON PARADISE forkpourmore.com

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| HUMAN RESOURCES INSIGHTS

Effective Human Resources Strategies for 2010

By Linda Bernstein

Linda Bernstein’s consulting company is focused on providing sound human resources advice and guidance designed to increase your profits. Visit her website at www.ljbconsulting.net for more information as well as her online store for products. CONTACT INFO Linda @ LJB Consulting LLC Phone: 702-326-4040 E-mail: ljbconsulting@cox.net Web: www.ljbconsulting.net

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urviving and thriving in this new, challenging economy has brought about some positive outcomes. At a minimum, our businesses will never operate in the same way as they did in the past. Before the recession; during the real estate boom, the drive for profits, expansion and status was oftentimes placed ahead of basic respect for others. This was not an effective human resources strategy. The drive for success can effect our behaviors toward our fellow man. Some people are selfish and self-absorbed, while others forget their manners and treat others with disrespect. We have to hope, however, that we have all learned a valuable lesson about excess, expectations and arrogance, and about the value of the contribution of our fellow man. Below are how I define our bad manners and behaviors. Excess – spending without regard for the consequences of tomorrow. Expectations – thinking that the status quo will always be as it is today. Arrogance - believing that we are better than or know more than others, and treating them as such. No matter how you look at it, much of our present situation is due to the lack of appreciation for what each person brings to the table, the incessant drive for title/ position/ power, and having lost sight of the enduring value of the human spirit. In my mind, we were headed

for a moral downfall long before we experienced this economic one. Our future is intrinsically tied to our respectful treatment of one another. Our Strategy going forward is to learn lessons from our past. Our concentration for the future has to be focused squarely on the respectful treatment of others. As you plan an effective Human Resources strategy for tomorrow and consider your most valuable asset – your people, here are a few concepts that you must consider to ensure future success. • Put people first - emphasize fairness, respect & courteous treatment. • Place emphasis on performance - notice work efforts, and reward and recognize people often. • Prioritize the partnership - make a connection between your success and the people who drive it. • Partner HR and organizational goals - see human resources as a contributor to business goals. With these basic concepts in mind, you can create a plan for building a better tomorrow in your life and your workplace. As old fashioned as it may sound, the adage… “what you sow, so shall you reap” is true in life for people as well as business. Happy New Year!

Next Month’s Subject:

Building Solid Policies, Procedures and Practices.

HR QUESTION of the MONTH What policies or procedures have your added, changed or eliminated recently to better serve your business needs?

Email your response to ljbconsulting@cox.net. The best idea will be printed in next month’s HR Insights column.

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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… LasVegasChefandSommelier@gmail.com.

UPCOMING PRESENTORS INCLUDE JOY ARMAGNAC ARNOUX GREMILLET

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 gvillarrubia@chefpaul.com

Las Vegas broker contact: Rick Mundy (Nasser Company, Inc.), (702)-873-4351 or rick.mundy@nasserco.com

www.chefpaul.com

CALL YOUR LOCAL SALES REP TODAY!

(702) 399-6502


ACF CHEFS LAS VEGAS CHRISTMAS DINNER

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FORK, POUR & MORE Food & Beverage Magazine of Las Vegas | January 2010

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WHAT’S COOKING |

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ince 2002 Gaetano’s Ristorante has provided a retreat for locals that appreciate upscale Strip elegance and sophistication at an offStrip location and at a locals’ friendly price point. Since its very first year, Gaetano’s has garnered a host of awards that include a Zagat rating, the 2003 Las Vegas Life Epicurean Award for Best New Restaurant Off the Strip and the Las Vegas ReviewJournal’s Best of Las Vegas Staff Pick for Best Italian Restaurant in 2007. As you approach the intersection of Eastern and Siena you’ll probably notice the beacon of a large copper dome, signaling that you’ve arrived at Gaetano’s. The unique architecture layout was designed by its owners, Gaetano and Rory Palmeri. Inside you’ll be greeted with soft earth tones, dark wood, pecan colored tablecloths, large mirrors and windows, walls adorned with oil paintings and soft Italian-themed music, all contributing to an ambience of relaxation and class. Gaetano Palmeri was born in Gela, Sicily and has been working in the food and beverage industry since he was 12. It was while traveling the world working on a cruise ship that he met his wife of 32 years, Rory. After relocating to Rory’s native California, in 1981 they opened the original Gaetano’s in Calabasas, California, an acclaimed restaurant that won several awards and flourished for 20 years. In 2001 the Palmeris sold their restaurant to retire to Las Vegas. As it turned out, Gaetano and Rory weren’t quite ready to sit around, so they decided to open chapter two of Gaetano’s, inventing a Vegas version of their successful restaurant. This restaurant is very much a family affair, where it’s likely that you’ll be greeted by the wife (Rory) serving as maître d’, the husband (Gaetano) reciting the night’s specials and helping out in the kitchen and sons Nicholas and Danny serving as your waiter or bartender. While leaning towards Northern Italian cuisine, all regions of Italy are covered and all of the recipes are the creation of Gaetano. A perfect beginning to my dining experience was the Bruschetta-ciabatta bread grilled and topped with diced tomatoes, fresh garlic and extra virgin olive oil. The use of a brick oven results in an ideal texture of bread that doesn’t fall apart when you bite into it. I also enjoyed the Scampi alla Pagliashrimp sautéed in garlic, white wine and lemon sauce and served over a bed of crispy straw potatoes; and a Sicilian Rice Ball-saffron risotto stuffed with buffalo mozzarella, bolognaise sauce and peas. For a salad course, there are several to choose from, such as the Signature Insalata di Verza Calda-a rich unique blend of warm Napa cabbage with Shitake forkpourmore.com

mushrooms, imported Pancetta, blue cheese and the house balsamic vinaigrette; and the Insalata di Pomodori e Avocado-an inviting blend of sliced large tomatoes, avocado, home roasted red bell peppers and kalamata olives, drizzled with olive oil, oregano, salt and pepper. Ravioli dishes stand out here, and the ravioli is made fresh on the premises. Several combinations are available, including Venison (with Shitake mushroom, shallots and port wine reduction); di Zucca (butternut squash with amaretto cookies, brown butter and sage); di Pollo (chicken with a pesto cream sauce); and Mezzelune di Vitello (veal, peas, prosciutto, mushrooms & cream sauce). To compliment your meal, an extensive wine list is separated into 19 sections including regions of Italy. If you have any room left after dinner, try the Tiramisu prepared with espresso, lady fingers and amaretto. A strawberry culle with port wine makes your plate resemble a work of art. The Canoles here are made in the traditional Sicilian style with no cream, incorporating mascarpone and ricotta cheese. An after dinner concoction invented by Gaetano is the Special Cappuccino, which is special in part because it has no coffee, but rather is a blend of bitter sweet chocolate, amaretto, crème de cacao and brandy. Ninety percent of Gaetano’s guests are repeat customers. One of the reasons they keep coming back is the fact that special requests are always honored if the ingredients are available, or if advance notice is given. Gluten free and whole wheat pasta are available upon request. A daily happy hour from 5-7 in the bar offers martinis for $5.50 and a wine dinner is presented every month. Sign up at the restaurant to get on an email list notifying you of special events and specials. Gaetano’s is open daily for dinner from 5:00. In the words of Gaetano, “Il benvenuto a tutto e gode.” Welcome to everyone and enjoy.

By Bob Barnes

Bob Barnes is a native Las Vegan and an associate editor of Food & Beverage Magazine of Las Vegas. He welcomes your inquiries and can be reached via e-mail at LVBobB@juno.com.

Gaetano’s Ristorante 10271 S. Eastern Ave. Suite #111 Henderson, NV 89052 702-361-1661 www.gaetanoslasvegas.com

January 2010 | FORK, POUR & MORE Food & Beverage Magazine of Las Vegas

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FORK, POUR & MORE Food & Beverage Magazine of Las Vegas | January 2010

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Soups On!

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here is nothing more comforting than a hot bowl of soup on a cold winters day. I guess that is why January is National Soup Month. I get questions about good soup recipes quite a bit, so I’ve put together some information and a few recipes for you. There are several theories as to the origins of the word soup. Some people believe that the word “soup” stems from the word “sop”. People would pour broth over a slice of bread which would “sop” up the broth. The word soup possibly developed from this. Others believe the word soup stems from the slurping sound while sipping the liquid from the spoon. Another possibility could be the word “sup” which means to eat the evening meal; this even may be where our word “supper” comes from. Coming in from out of the cold to a tantalizing, hot bowl of your favorite soup is a great way to warm up. It’s one of America’s comfort foods through the long, cold days of winter which makes January one of the best months to be National Soup Month. But soup shouldn’t just be eaten for one month; there are so many benefits for eating soup all year long. Make a large batch of soup and enjoy some for another meal. Many soups, with the possible exception of seafood soups, may taste better the next day! For best safety and quality, plan to eat refrigerated soup within TWO days. And avoid letting soup set at room temperature for more than TWO hours. Don’t put a large pot of hot soup directly into your refrigerator. According to the U.S. Dept. of Agriculture, it would take an 8-inch stock pot of steaming chicken soup 24 HOURS to cool to a safe temperature in your refrigerator. To be safe: • To speed cooling, transfer soup to shallow containers, making sure soup is no more than TWO

FOOD FOR THOUGHT |

inches deep. Refrigerate promptly. You can place loosely covered foods in the refrigerator while still warm; cover when food is completely cooled. • When serving soup a second time, reheat it until it’s steaming hot throughout, at least 165 degrees F.  

By Les Kincaid

Tortilla &Tomato Soup

All I need to make tortilla soup (the Mexican equivalent of “Jewish penicillin”) is homemade chicken stock, a few pieces of chicken, seasonal vegetables, diced avocado, a lime, some grated cheese, and tortillas. If you don’t want to go through the hassle of frying tortillas, buy some crispy tortilla chips. This soup is more like a stew and is a meal in itself. If you want to get fancy, make a batch of hot cornbread to serve alongside. 2 tablespoons vegetable oil
2 large yellow onions, quartered, and thinly sliced
5 cloves garlic, minced
1 whole chicken (3 1/2 pounds), cut into 6 pieces, skin removed���8 cups water
3 large tomatoes, peeled, seeded, and chopped
3 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon chopped fresh oregano
2 whole bay leaves
2 to 3 tablespoons fresh lime juice
Salt and freshly ground black pepper
Corn oil for frying the tortillas
5 corn tortillas, cut into 1/4inch strips
2 ounces mozzarella cheese, coarsely grated
2 ounces Monterey Jack cheese, coarsely grated
1 large avocado, diced
1/4 cup sour cream Heat the oil in a large soup pot over medium heat. Add the onions

and cook until soft, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, water, tomatoes, cumin, chili powder, oregano, and bay leaves. Bring to a boil; reduce heat to low and simmer, uncovered, until the chicken is very tender, about 1 hour. Discard the bay leaves. You should have approximately 6 to 7 cups broth remaining. Remove the chicken from the pan. Remove the meat from the bones and discard the bones. Dice and return the chicken to the pot. Season to taste with the lime juice, salt and pepper. Heat 1/2 inch corn oil in a deep heavy pan to 375 degrees F. on a deep-fat thermometer. Add the tortilla strips and cook until crispy, 1 minute. Remove from the pan and drain on paper towels. To serve, heat the soup until hot. Ladle into bowls and garnish with the mozzarella, Monterey Jack, and avocado. Top with a spoonful of sour cream and the tortillas strips.   Yield: 6 servings

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 web site or his broadcast at www.leskincaid .com or email les@leskincaid. com. FOLLOW ME ON FACEBOOK & TWITTER www.facebook. com/leskincaid www.twitter.com/ leskincaid

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Brett’s Last month, three major components to CityCenter: Vdara, Crystals and Mandarin Oriental were unveiled at the 67-acre urban Strip metropolis. Vdara Hotel & Spa, a 57-story sophisticated, smoke-free, non-gaming all-suite condo-hotel tower is a boutique property with no squared-off lines and a dramatic Silk Road Restaurant on the main floor. The upscale, three-level, 500,000-square-foot shopping center Crystals introduced an incredible array of prestigious brands including one of the largest Louis Vuitton stores in the world, as well as flagships for Tiffany & Co., Prada, Gucci, Roberto Cavalli, and Ermenegildo Zegna. The By Jackie Brett experimental environment creates an abstract 21st century park and Chihuly has opened a 4,350-square-foot exhibition space there.  On two stories, Eva Longoria Parker opened her new Latin 6,000-square-foot steakhouse Beso and 8,000-square-foot nightclub Eve at Crystals with a 50-foot arched ceiling. Beso is joined by dining destinations Mastro’s Ocean Club, a new offering by Todd English, Todd English P.U.B., and two new concepts by Wolfgang Puck, The Pods by Wolfgang Puck and Brasserie PUCK.  Mandarin Oriental is a luxury Asian-inspired, 47-story, non-gaming hotel and residences that create a sophisticated sanctuary. The hotel is below the 23rd floor and residences are above. Grammy winner Carrie Underwood’s “Play On Tour” will stop at the Orleans Arena on May 22. “American Idol” Season Four winner, Underwood spent this past year writing and recording her third album “Play On.” Ensenada, Mexico landmark Hussong’s Cantina will bring a Baja atmosphere to Las Vegas when it opens in January at The Shoppes at Mandalay Place. The 3,700-square-foot restaurant will savor all the charms of the original place that opened in 1892, right down to the façade, exterior signage and a replica of the rustic green and red bar. Last month, Sammy Hagar opened his two-level, 15,000-square-foot Cabo Wabo Cantina with an outdoor patio in the Miracle Mile at Planet Hollywood. The Las Vegas Rocks Café at Neonopolis is open downtown. The eatery founded by longtime producer, host and entertainer Tony Sacca has a Las Vegas history-theme and is open daily from 11 a.m. to midnight with Sunday jazz champagne brunches. A popular Las Vegas eatery, Hash House A Go Go opened its second Las Vegas location inside the Imperial Palace offering breakfast, lunch and dinner on the second floor in the space previously occupied by the Teahouse. Part of a $750 million expansion, the Hard Rock Hotel & Casino has opened its new all-suite hotel HRH Tower featuring a VIP entrance, 359 “standard” suites, a 40,000-square-foot casino, eight spa villas, seven penthouse suites, the luxurious Reliquary Spa and Vanity nightclub. Planet Hollywood has opened its 52-story, 1,021-room PH Tower with a lobby bar. About 200 units are being sold as Westgate time shares and the top four floors feature 16 huge condominium units. “American Superstars” will continue its successful run at the Stratosphere for two more years. The show currently features musical tributes to Michael Jackson, Carrie Underwood, Tim McGraw, Britney Spears and Elvis.   In their 84th consecutive season touring the world, the Harlem Globetrotters will bring their basketball hi-jinks as part of the “2010 Magical Memories World Tour” to the Orleans Arena on Feb. 10. Ricardo’s Mexican Restaurant on West Flamingo will commemorate 30 years with a weekend celebration, May 21-23, that will include a Guinness World Record attempt for the “World’s Largest Margarita.”    Rick Faugno, who currently stars as Frankie Valli in “Jersey Boys” at the Palazzo, will reprise his one-man song and dance show with a seven-piece band and release his first CD, “Songs My Idols Sang (And Danced!)” on Sunday, Jan. 24, at 3 p.m. at the South Point. Society of Seven and “American Idol” star Jasmine Trias have an indefinite gig at the Gold Coast Showroom highlighting their high-energy variety show on Fridays, Saturdays and Sundays at 3:30 and 7 p.m. The MonteLago Village Resort at Lake Las Vegas has a newly remodeled lobby and wine bar called Acino.

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FORK, POUR & MORE Food & Beverage Magazine of Las Vegas | January 2010

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MIMMO FERRARO Executive Chef

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immo Ferraro was born and raised in Las Vegas, Nevada. He has a lifetime of knowledge in the culinary business having grown up with his mother, Rosalba Ferraro and father, Gino Ferraro who have owned restaurants throughout his life. After his graduation from the California Culinary Academy finishing in the top 10 percent of his class and taking a business management course at UNLV, Mimmo studied in Tuscany, Italy, working under some of the best chefs Italy has to offer before heading back to the states to work for his family at Ferraro’s in Las Vegas. In Mimmo’s own words, “I love what I do! I have a passion for the restaurant and service industry. Being in the kitchen and creating new dishes is natural to me. I enjoy every aspect of the business. I enjoy walking in the dining room, talking with the regular customers and meeting new people. I always try to make them feel welcome and a part of the family, because that is what we are—a family! Working with my father, mother, sisters and grandmother are by far the greatest rewards of this business.

The numerous awards and accolades achieved by Ferraro’s include the DiRoNa, also known as Distinguished Restaurants of North America, for 10 consecutive years; Wine Spectator’s Best of Award of Excellence since 1996; Best Italian Restaurant by Las Vegas Life Magazine’s Epicurean Award voted by a panel of local and national food and drink experts including members of the local chapter of Chaine des Rotisseurs; Southern Nevada Hotel Concierge Association’s Best Restaurant in the category of Italian Cuisine; and voted Best Italian Restaurant in the Las Vegas Review Journals annual reader’s poll. Ferraro’s has also received such prestigious recognition and accolades including the 5 Star Diamond Award.

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VEGAS ROCKS! By Shelley Stepanek

The Neonopolis has awakened again. The space formerly known as Jillian’s has a brand new tenant and a great new theme after being totally renovated. VEGAS ROCKS, co-owned by TV host Tony Sacca, and Josette Leblond, who is known everywhere for her Josette’s Bistro and French bakeries, have teamed up with a new concept. Opening on Dec. 10th, the pair have partnered with all their experience in food and entertainment to reawaken the Fremont Street Experience area. The menu will consist of themed-style foods such as The Siegfried and Roy, turkey, ham, Swiss cheese sandwich; the Elvis Delight, grilled banana, and peanut-butter sandwich; The Ratpack Antipasto; and the Charo Chili. For entrees, The Sammy Steak, a big ribeye; The Topless Dancer, an open-faced turkey breast; the Cirque Du Sole Filet, and topping off the desert menu, The Glitter Gulch Crème Brule and The Sin City Dessert. With Terry Fator on Dec. 12th and Louis Prima there for New Years Eve, this 20,000 sq. ft. venue can hold up to 3000 people in a standing room concert area. Sacca has been doing his television show “Entertainment Las Vegas Style” for 24 years. He wrote the song “Las Vegas Rocks” four years ago, and started marketing his musical clock and a line of souvenirs. He has produced, hosted and researched Las Vegas history for his TV show and has developed a library of photos and catalogues with over 500 major celebrities and entertainers. With videos running in the restaurant on numerous TV screens, you can immerse yourself in fascinating history as you watch the crowd strolling by on Fremont Street. Leblond has owned bakeries in both Las Vegas and Los Angeles for years, and her Josette’s Bistro has been a mainstay on West Flamingo. She has had her own cooking show for the last couple of years. Sunday Jazz Brunch featuring Grammy Award Winner Saxophonist Gary Anderson and Friends. 450 Fremont Street.

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ELEMENTS Kitchen & Martini Bar

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ust 10 months ago Elements Kitchen & Martini Bar opened its doors and owners/chefs Catherine and Jose Luis Pawelek can credit a number of different reasons why they have not only survived 2009 but are thriving. “Certainly offering a global menu with twists that appeals to a variety of customers, pricing and location have helped us to achieve our goals” says Argentine-born chef Jose Luis Pawelek.    Elements’ menu reflects the Pawelek’s travels and a medley from their past

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5 restaurants, incorporating South American influences, spicy Asian, tropical Floribbean and the Classics to develop a fusion of flavors and styles with a dose of Fun. Appetizers run from $7-$10 and Main Courses $17-$28, with discounts during their daily Happy Hour 5P-630P. “We feel that we have created a local restaurant with a niche that includes over 300 martinis, home-made breads, soup and desserts. Our guests can order a full meal or eat lighter by choosing a couple of appetizers.” adds Pastry Chef Catherine. They have married reasonable prices and personable service, in a smart contemporary atmosphere, which would be right at home in San Francisco, Chicago or New York, but retains a comfortable neighborhood feel. The Paweleks have been featured on numerous TV shows both in Florida and New England, both as guests as well as in cooking show demonstrations, and are looking to do the same here in Las Vegas. Tampa Bay News 9 aired 5 of their cooking shows on the “Chef’s Kitchen,” including Chef Jose Luis’ Short Ribs with Kona Kahlua reduction and his artisanal breads and Chutney. Other segments detailed Catherine’s German Streudel recipe and her famed Creme Brulees & Bread Pudding. Catherine and Jose Luis are a unique team of chefs/owners/spouses, have been married 29 years and have been working together for 20 years, an accomplished feat in any business especially Hospitality. “People wonder how it is possible to be together 24/7, especially in the restaurant business, but we are not only used to it, we thrive on it.” says Catherine. “It looks like we are the Ying/Yang of this industry and our lives” adds Jose Luis “We created a menu that reflects a broad spectrum of tastes, including smaller plates and value for money, allowing people to eat out more than once a month” explains Catherine. “With that in mind we also feature at least one reduced sugar/ sugar free dessert, for those that want that little sweet at the end of the meal without over-indulging.” “Substitutions or accommodating a guest’s dietary restrictions, whenever possible” adds Jose Luis. “is what we are all about, and we will do everything possible to entice our guests to come back more frequently.” Besides the food their customers are attracted to their incredible world famous

FORK, POUR & MORE Food & Beverage Magazine of Las Vegas | January 2010

Martini list, with an average price of $9 and enticing names like the Cha Cha Cha, Beatrice’s French Bulldog, Citron Dragon, Dreamsicle, Amarula Ubuntu, Milky Way, Holy Hollytini (named after local celebrity Holly Madison) and Psycho. They created a Martini card, giving guests a complimentary 13th Martini for every 12 and keeping track of their favorites. Their chosen location on the Southeast corner of Tropicana and Rainbow, next to Spanish Trail, Spanish Hills, Spring Valley, Mountain’s Edge, Rhodes Ranch, Coronado and minutes from the strip is ideal. With customer service and value being a critical component in today’s economy, it looks like this couple is headed in the right direction. Finding a middle-ground approach (NO $6 jalapeno poppers or chicken wings nor $50 steaks) looks to be promising, and they expect to continue to defy the odds in the coming year. They are offering quarterly wine dinners and are starting the New Year off right on Monday January 25, 630PM with an incredible dinner that features 6 Courses, 8 Wines, guest speaker/wine connoisseur Houston Smith and numerous door prizes for $69 p/p plus tax/tip. A couple of seats are still available. Although they are usually closed on Sundays, Elements will be open on Sunday February 14 in celebration of Valentine’s Day from 5PM-9PM with a pre-set 4 Course Menu for $49 p/p plus tax/tip. “We feel that we are the perfect venue for Valentine’s and our special 4 course menu will include a glass of bubbly and a couple of additional surprises” says Catherine. “There will be a variety of choices for both the appetizer and main course” adds Chef Jose Luis “so there will be something for everybody.”  Elements offers daily specials including a 3 course Monday Night Special for $19, Tuesday is Osso Buco night and Hospitality Industry Night and on Wednesdays there are great Wine discounts to be had. With their energy, enthusiasm, experience and effort  the Paweleks can be ready to take a victory lap and stare success in the face. ELEMENTS Kitchen & Martini Bar 4950 S. Rainbow Blvd. Las Vegas, NV 89118 Tel 702-750-2991 OPEN Mon-Sat. from 500PM

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| HEALTH & FITNESS

Fitness Boot Camp Now Offered in North Las Vegas

Tony Wood is a North Las Vegas fitness and health professional who developed a program called Workout Quest Boot Camp. Web site: www. workoutquest.com Phone: (702) 882-4021 E-mail: info@ workoutquest.com FOLLOW ME ON FACEBOOK & TWITTER

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ocal health and fitness expert kicks off a fitness boot camp with a refreshing approach to helping people achieve a toned body. Tony Wood, a fitness and health professional, believes in training the whole person--not just the body. He promotes mental exercises and delivers blasts of fun and energetic physical exercise through a program called Workout Quest Boot Camp. Workout Quest addresses fat and weight loss through a complete program that includes exercise, meal planning, mental focus and emotional support. Open to women and men of all fitness levels, the boot camp is a 50-minute early morning exercise program available Monday through Friday at Sandstone Ridge Park in North Las Vegas. Participants can join at any time during the program. Fitness assessment tests are conducted the first Friday of each month. According to Wood, Workout Quest is on a mission to move people away from the lose-weight-fast approach, because it simply has not proven effective for healthy long-term fat loss. “Ultimately, what people want is to fit into those size 4 jeans, play basketball like they did in high school, and reveal a sleek and toned body.” Not only does the program offer a superior fat burning workout, Wood works with each individual to change his or her thinking and behavior. Changes, he said, “will go with you for the rest of your life,” making it

a possibility to achieve and maintain your ideal body. “There are 168 hours in a week. As a personal trainer, I might see you for only one to five of those hours. The results you achieve are really based on what you do for the other 160+ hours,” he added. Also part of Workout Quest Boot Camp is teaching people to understand food and nutrition, and the effect it has on their body and health. “Shifting the focus to body size and muscle tone while nurturing a new relationship with food, allows people to make progress they have never been able to achieve before,” he said. “The truth is, it is much easier to re-design your daily meal plan than to try and exercise off extra calories,” Wood explained. “You would need to make working-out your full-time job. And eating poorly reverses most of the benefits of exercise.” Most of the strategy for weight loss, fat loss, firming and toning is in the mind, according to Wood. “When you get your mind into the right place, the body will follow.” Wood believes his program will start people on their quest to a fit and healthy body, mind and spirit. For people interested in the Workout Quest Boot Camp program, Wood suggests to experience a full week at no charge. Additional information is available online at www.workoutquest.com. Tony Wood can be contacted by calling (702) 882-4021 or via e-mail: info@ workoutquest.com.

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21


| WHAT’S BREWING

By Bob Barnes

B

Big Dog’s

ig Dog’s Brewing Company is now offering a brew school. “Professor” Dave Otto (Big Dog’s brewmaster) leads the class and shares his processes, the science of brewing, his tricks of the trade and provides assistance to his students as they brew a batch of Big Dog’s Brew. On the day of the brew, students enjoy lunch at the brewery, and two weeks later, a special “graduation party” is thrown with a three-course beer dinner made with the beer they brewed. Participants also receive a diploma, class picture and take home a growler of the beer they helped to create. The brew school will be in session in quarterly installments. The first one is slated for Saturday, Jan. 9 from 8 a.m. to 4 p.m. and the graduation party will be on Saturday, Jan. 23. Space is extremely limited and the cost is $99. Call Big Dog’s at 702-6451404 to enroll. Sin City Brewing Company has opened its 3rd bar on the Vegas Strip. The newest addition is in the Grand Canal Shoppes at the Venetian. The other two are at the Planet Hollywood and Flamingo, and all pour Sin City Amber, Sin City Light, Sin City Stout and Sin City Weisse. It’s becoming pretty easy to find Sin City tap handles throughout the Vegas Strip, and it is currently the lone local beer being tapped at the Yard House. Our local brewmasters continue to do their community service-that is, providing

our community with great beer! Jim Wilson at Barley’s Casino & Brewing Company has created his Vicious Blonde, a strong blonde ale made with Honey Malt and Argentinean Cascade hops. Jim says it’s around 8% alcohol and the hops have a more noble character than the Cascades we are familiar with. In January you’ll be able to enjoy Barley’s beer in other Station Casinos, with the Red Rock Marzen style beer available in all properties by the end of the month. Dave Pascual at Chicago Brewing Company has gone Belgian. Belgian styles, that is. He’s tapping his Mad Monk, a 7% Belgian Dubbel, and Daisy Chain, a 9% Belgian Tripel. By the time you read this he should be pouring his Stout of Order, a 9% Imperial Stout. Chicago Brewing is now offering a daily happy hour with 50% off all of its drafts. Hours are from 5-7 p.m. and from 10 p.m.-midnight. Richard Lovelady at Gordon Biersch Brewing Company has brewed an 8% Helles Bock with 26 IBU’s (international bittering units). Richard says, “It’s a slightly stronger version of our one-time regular beer, blonde bock, and will be out on Tuesday, January 26th.” There will be tapping parties at both Gordon Biersch locations to celebrate the beer’s release, but the date has not been set yet. Check with the brewery as soon as you read this. Todd Cook at Boulder Dam Brewing Company has his WTF IRA. He says the IRA

stands for India Red Ale and you’ll have to guess what the WTF represents. The IRA is a hopped-up red ale, similar to an IPA, but a bit darker. Next up, in time for the New Year, will be his Blueberry Bock, a tasty dark bock beer with natural blueberries. Todd reports this beer is one of the most requested seasonals they do. As always, great beer happens in Vegas! Bob Barnes is a native Las Vegan and associate editor of Fork & Pour-Food & Beverage Magazine of Las Vegas. He welcomes your inquiries and can be reached via e-mail at LVBobB@juno.com.

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FORK, POUR & MORE Food & Beverage Magazine of Las Vegas | January 2010

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NIGHTLIFE FEATURE |

Top Las Vegas Lounges By Chanelle Hayes

W

hen you think of Las Vegas nightlife, you think of PURE or TAO or Tryst, but sometimes the best nightlife experiences can be at some of the city’s best lounges, offering a more laid back and intimate atmosphere. V Bar, Playboy Club, Revolution Lounge and Eyecandy Sound Lounge & Bar offer party goers a unique nightclub alternative.

V Bar

V Bar is known for its sophisticated ambience as well as for serving some of the best cocktails in town. Located in the Venetian Hotel and Casino, V Bar’s décor consists of sleek curves of doublesided banquettes in rich chocolate fabric and faux crème-colored reptile skin giving it an urban-style look. V Bar features VJs that hype the crowd with live video-mixing on 50-inch plasma-screen televisions. VIP booths are available for nightclub patrons in search of exclusive treatment without the complication of long lines and guest lists. V Bar opens at 5 p.m. daily.  

Playboy Club

The Playboy Club brings uniqueness to the Las Vegas nightlife scene as it combines lounging and gaming. From the bunny buttons on the sofas to the collage wallpaper in the bathrooms featuring every centerfold from the last 25 years, Playboy Club reflects the iconic image of the Playboy logo and theme. Playboy Club is home to the Miss Playboy Club Model Search, which occurs the last Sunday of every month. Playboy Club is connected to Nove Italiano restaurant and the exclusive Moon nightclub, making it the perfect place to have drinks after dinner or before hitting the nightclub upstairs. Playboy Club is open seven nights a week. 

Revolutionary Lounge

The Mirage’s electrifying Revolution Lounge inspired by the Cirque du Soleil Beatles show “’LOVE,” is a lounge like no other. Revolution blends cutting-edge interactive design, art and sound in a contemporary interpretation of The Beatles era. The DJs spin eclectic sets from innovative rock-centric mixes with hip hop and house beats. Revolution’s interactive VIP tables use infrared technology, letting guests create tabletop artwork. Revolution features the Abbey Road Bar, located in front of the main entrance. Revolution is open 10 p.m.4 a.m. Wed.-Mon.

Eyecandy Sound Lounge and Bar

Eyecandy Sound Lounge & Bar inside of Mandalay Bay Resort & Casino is a high-tech twist on a classic cocktail lounge creating a one-of-a-kind sensory experience. Eyecandy features an inviting atmosphere, chic design and plush seating. Eyecandy offers a unique nightlife experience with VIP booth interactive touch tables which allow guests to create visuals and an innovative dance floor that is made of touch-activated LED tiles. The Eyecandy Sound Lounge is open 6 p.m. to late and the Eyecandy Bar is open 11 a.m. to late. Other notable Las Vegas lounges: Ghostbar, MIX, Caramel, Tabu Ultra Lounge, VooDoo Lounge, Pussycat Dolls Lounge

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January 2010 | FORK, POUR & MORE Food & Beverage Magazine of Las Vegas

23


| ASIAN-PACIFIC ISLANDS

Restaurants Recognized at 6th Annual Top100 Chinese Restaurants in USA Awards Show By Jan-Ie Low

“The East-West Ambassador”

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Chinese Restaurant News announced the Top10 Chinese restaurants in the country. The winning restaurants received the Overall Excellence Award, the most coveted award amongst Chinese restaurateurs. The announcement was made at the 6th Annual Top100 Chinese Restaurants in the USA Awards show held at The Venetian in Las Vegas. Organized by Chinese Restaurant News, the Top100 Awards Show is a national event that recognizes, cultivates and preserves the best in Chinese cuisine. Celebrity chefs including Lee Anne Wong, a former contestant on the popular Bravo television show “Top Chef,” and Master Chef Martin Yan, host of the award-winning national cooking show “Yan Can Cook,” were on hand to announce the winners. Overall Excellence winners: 1. Ching’s Table (New Canaan, CT) – A familyrun regional chain, Ching’s Table operates 12 locations in Connecticut and New York City. Chef and owner Alan Li and his partners also operate two locations in New York City named Wild Ginger. Chef Li has been in the restaurant business for more than 28 years. 2. Bo Ling’s (Kansas, MO) – A family chain named after its creators, Richard “Bo” and Theresa “Far

Ling” Ng, Bo Ling’s operates seven locations and has been in business for 28 years. 3. Wong’s King Seafood Restaurant (OR) – A family chain that operates six locations of its fine dining dim sum restaurants, Wang’s King Seafood Restaurant has been in business for over 15 years. 4. Mr. K’s (NYC, NY) – Serving classic fine dining Chinese cuisine, this landmark Manhattan eatery owned by Johnny Kao and family has been in business for more than 30 years. 5. Ana Mandara (San Francisco, CA) – A classic Asian fine dining eatery in San Francisco, Ana Mandara

FORK, POUR & MORE Food & Beverage Magazine of Las Vegas | January 2010

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represents the Asian restaurant award category added this year. 6. Seafood Village Chinese Cuisine (HI) – Specializing in Chinese, Japanese and Asian Fusion, this fine dining restaurant is located in the Hyatt Regency of Waikiki. 7. Happy Harbor (Los Angeles, CA) – An upscale family restaurant serving Cantonese dim sum and seafood, Happy Harbor has been in business for more than four years.  8. Chef Chu’s (Los Altos, CA) - An upscale family dining restaurant that also offers fine dining catering, this landmark restaurant is located in Los Altos near Stanford University, and has operated under the ownership of chef and owner Lawrence C. C. Chu for over 40 years. 9. Lao Szechuan (Chicago, IL) – An upscale family dining destination in Chicago’s Chinatown, Lao Szechuan has become a landmark attraction to tourists. Chef and owner Tony Hu and his partners own and operate four locations.   10. Zine Noodles Dim Sum (Las Vegas, NV) –An upscale family dining restaurant located in the Venetian Hotel and Casino, Zine Noodles & Dim Sum is presided over by Chef Simon Tu, a celebrated chef with more than 20 years of culinary experience. www.top100chineserestaurants.com

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January 2010 | FORK, POUR & MORE Food & Beverage Magazine of Las Vegas

25


Chinese Chefs of Las Vegas Profile Chef Philip Lo oversees the menu

Jasmine - Philip Lo Executive Chef

development of Jasmine, Bellagio’s gourmet Chinese restaurant. Designed with subtle European influences, Jasmine is surrounded by floor-to-ceiling glass with beautiful lake views. The restaurant’s menu offers traditional Hong Kong Cantonese cuisine, as well as more modern interpretations. Most recently, Lo held the position of Chef de Cuisine at Las Vegas’ Sheraton Desert Inn’s Ho Wan, a traditional Chinese restaurant. In 1992,

Originally from Hong Kong,

Chef Kai-Wa Yau

Pearl - Kai-Wa Yau Executive Chef

began his culinary career at the age of 16 in his family’s restaurant as part-time kitchen staff. His love and talent in the culinary arts grew and allowed him to work in some well-known restaurants, including Hong Kong Holiday Inn Harbor Village, San Francisco Harbor Village and New Kin Hing in Los Angeles. Yau was one of the “first-wave chefs” to move to Las Vegas from the Orient in 1988, in the city’s on-going pursuit to raise the quality of the dining

Lo opened his own restaurant, Tasty Chinese Cuisine Seafood Restaurant, in the San Francisco Bay Area. Prior to his role as a restaurateur, Lo joined the acclaimed Flower Lounge Restaurant group in Hong Kong. In 1984 he moved to the Bay Area where he was named executive chef for the Flower Lounge Restaurant, the company’s only restaurant outside of Hong Kong. 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.” experience. Yau trained the staff of a new Chinese restaurant in Las Vegas, Empress Court, which was subsequently named one of the “10 Best Chinese Restaurants in the United States” by USA Today. In December 1993, Yau became Chef de Cuisine at Dragon Court at MGM Grand and is now Executive Chef of Pearl, MGM Grand’s most distinguished restaurant to date. Opened December 17, 2001, Pearl serves authentic Chinese cuisine in a modern, sophisticated atmosphere with a contemporary presentation.

Chef Chi Kwun Choi is

responsible for menu development, food preparation and kitchen operations for Blossom, ARIA’s Chinese fine dining restaurant. Chi Kwun’s experience spans nearly 35 years in the culinary industry, having Blossom - Chi Kwun Choi begun his career in Hong Executive Chef Kong at the young age of 13. Chi Kwun joins our property from The Mirage, where he most recently served as the Executive Chef of Fin, a position he has held for the past five years. His prior experience includes working as Executive Chef of China Spice at Green Valley Ranch, Sous Chef at MGM Grand’s Pearl restaurant and Sous Chef of Shanghai Lilly at Mandalay Bay. Chi Kwun currently serves as the Vice President of the American Chinese Chefs Association, Las Vegas Chapter. His accomplishments include the Five Star Diamond Award presented by The American Academy of Hospitality Sciences. Chi Kwun is also fluent in Cantonese and Mandarin. Please join me in welcoming Chi Kwun to our Food & Beverage team. He may be reached at 590-8770.

FOR MORE PHOTOS AND ARTICLES, GO TO www.forkpourmore.com 26

FORK, POUR & MORE Food & Beverage Magazine of Las Vegas | January 2010

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The Las Vegas Food & Beverage Professional January 2010