LE
PIC
E'S
Issue 12 | Volume 20
UNLV College of Hospitality Adapting and Progressing in Preparing Students for the Real World
K
UP
DI
C
SC URRE OU NT I NT SSUE LIQ S AT UO R
The Las Vegas Food & Beverage Professional 7442 Grizzly Giant Street Las Vegas, NV 89139 www.lvfnbpro.com
HOT OFF THE GRILL!
In loving memory of our Sr. Editor, father and friend.
Editorial Director Bob Barnes visited with Slater’s 50/50 Coowner Andy Kao, who detailed his restaurant’s 24K Burger and support of local beer. To read Bob’s full reporting on this magnificent burger and awesome beer selection, see his What’s Cooking column on page 4.
Mike Fryer
Editorial Director bob@lvfnb.com
Juanita Fryer
Alice Swift
Publisher juanita.fryer@lvfnb.com
Assistant Editor alice@lvfnb.com
The Sand Dollar Lounge has once again been majestically transformed into Miracle on Spring Mountain, a Winter Wonderland resplendent in over-the-top decorations through New Year’s Eve. We enjoyed a sampling of the extensive holiday-themed cocktail menu (such as Bad Santa with hot mulled red wine, tawny port, orange liqueur and Christmas spices), served in special mugs and glassware. To view the schedule of activities, including pizza popups with prominent local chefs and nightly ambient musical performances, visit www.facebook. com/MiracleOnSpringMntLV.
Photo Credit: Sand Dollar Lounge
Bob Barnes
Photo Credit: Lally Barnes
Founder, 1949-2020
To advertise email sales@lvfnb.com or go to lvfnb.com/advertise
Juanita Aiello Creative Director juanita@lvfnb.com
Advertising sales@lvfnb.com
Article Submissions/Suggestions articles@lvfnb.com
Calendar Submissions calendar@lvfnb.com
Website webmaster@lvfnb.com
Press Relase Submissions news@lvfnb.com
General Information info@lvfnb.com
@lvfnb
The Las Vegas Food & Beverage Professional
CONTRIBUTING STAFF
Journalist USBG Adam Rains
Journalist The Bottom Line Ben Brown
Accounting Manager Michelle San Juan
Journalist Brett’s Vegas View Jackie Brett
Journalist Best of the Best Shelley Stepanek
Journalist UNLV Epicurean Society Nicholas Bilt
Journalist HR Insights Linda Bernstein
Journalist The Restaurant Expert David Scott Peters
Journalist Front & Back of the House Gael Hees
Journalist Chef Talk Allen Asch
Journalist Dishing It Sk Delph
Journalist SoCal Craft David Mulvihil
Journalists Twinkle Toast Erin Cooper & Christine Vanover
Journalists Dining Destinations Elaine & Scott Harris
DISTRIBUTION You can pick up printed copies of our monthly publication at the following locations: Lee's Discount Liquor locations: 7752 N El Capitan Way 1450 W Horizon Ridge Pkwy 10935 S. Eastern 9355 W. Flamingo
4427 E. Sunset Rd 3480 E. Flamingo 1780 S. Rainbow 4421 N. Rancho 9110 S. Las Vegas Blvd.
7411 W. Lake Mead 8785 W. Warm Springs 2830 W. Deer Springs Way 1388 S. Boulder Hwy 4230 S. Rainbow Blvd
2 The Las Vegas Food & Beverage Professional I December 2020
780 S. Rampart Blvd 4605 Blue Diamond Rd 8180 S. Maryland Pkwy
www.lvfnbpro.com
December 2020
Contents and Comments from Editorial Director Bob Barnes
4 Cover 6 8
9 18 22
This is our last issue of a year we are more than ready to say good riddance to, as it has been a tragic year in many ways. In late April we lost our beloved founder Mike Fryer to cancer, and in the following months had to deal with many challenges to our industry that are still ongoing. Here’s to wishing happy holidays to all and to better prospects in the coming new year. Our cover feature is a fascinating look at how the UNLV College of Hospitality has adapted and progressed as it prepares its students for their careers in hospitality. We talked with Dean Stowe Shoemaker and Professors Joseph Lema, Murray Mackenzie and Christopher Lindsay, who describe how they are dealing with all the difficulties inherent with operating in the age of coronavirus. We’ve all had to adapt to new situations during this trying year and find ways to think out of the box. Our wine columnist Alice Swift reports on innovations that have come to the forefront out of necessity, and what tools are available to help connect with wine experts through online classes and virtual wine tastings. As there is currently a lull in new brewery openings and beer events, I checked with our local brewers to see what special beers they are gifting us with for the holidays. In my What’s Brewing column we hear from Joe Cuozzo of HUDL, Allan Harrison of The Mad Fermentist, Kyle Weniger of JuxtaNomad, Dave Pascual of Big Dog’s, Cameron Fisher of CraftHaus, Richard Lovelady of Lovelady Brewing, Michael Key and Eddie Leal of Ellis Island, Kevin Holder of Hop Nuts and Erik Nielson of Chicago Brewing. We are very pleased to introduce world renowned beverage consultant and awardwinning cocktail book author Brian Van Flandern, who has been called “America’s Top Mixologist” by the Food Network. In his first article for us Brian shares how having a beverage consultant can generate cash for a bar or restaurant in the age of COVID-19. In this month’s installment of David Scott Peters’ Restaurant Expert column, he delves into the very problematic chore of having to fire a manager. David gives some very astute words of advice on when and how to approach this difficult task. While there aren’t any new brewery openings in Southern Nevada this month to report on, our SoCal Craft columnist Dave Mulvihill tells us about one in South Orange County, namely Rad Brat in Dana Point. Expected to open in early December, this new project promotes a welcoming, high energy, surf, skate, rock vibe and has tentative plans to expand to Las Vegas. Cheers & Happy Holidays! Editorial Director Bob Barnes
15
Page 2 Hot off the Grill! Page 4 What’s Cooking Page 5 The Nevada Restaurant Association 2020 Culinary Excellence Award Winners Page 6 Wine Talk with Alice Swift Reflecting on the Year’s Wine-novations Page 7 Dining Destinations Golden Circle Sportsbook & Bar Opens at Treasure Island Providing an Excellent Way to Experience All Your Favorite Sports Page 8 What’s Brewing
21 www.lvfnbpro.com
Page 9 The Modern Beverage Consultant: How to Generate Cash in the Age of COVID-19
Page 10 The Bottom Line Restaurant PR Firm Owner Opens Two Dining Concepts of His Own Page 11 UNLV Epicurean Society
COVER FEATURE
Page 12 UNLV College of Hospitality Adapting and Progressing in Preparing Students for the Real World
Page 17 Twinkle Toast 2020 Values Page 18 The Restaurant Expert When to Fire a Manager Page 19 Human Resources Insights Honesty Is the Best Policy Page 20 Product Review
Page 14 Brett's Vegas View
Page 21 Best of the Best
Page 15 USBG Las Vegas Tara Russell
Page 22 SoCal Craft Rad Brat: Dogs, Brats, Sausages & Craft
Page 16 Front & Back of the House Chef Kreg Klaver Brings Energy to Topgolf Kitchen
Page 23 SoCal Foodie Biz Oggi’s Pizza & Brewhouse Is Turning 30
December 2020 I The Las Vegas Food & Beverage Professional 3
By Bob Barnes
What’s Cooking
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
always here.” Andy emphasized her remarks by saying, “My role is I collect people; it’s the people that make it happen here.” In summation I have to agree that good things, very good things, are happening at Slater’s 50/50.
Din Tai Fung Now Steaming at ARIA
Bob Barnes and Slater's server Kristyn Ogrady.
Slater’s 50/50 Worth Its Weight in Gold In November I was intrigued to check out the monthly special—Thanksgiving Burger and Pumpkin Pie Milkshake—at Slater’s 50/50, which happens to be one of my favorite eateries anyway, thanks to their extraordinarily flavorful designer burgers and commendable support for local beer. However, during my visit last month I also decided to try something new. The something new made me feel like King Midas, as their 24K Burger literally turns your fingers to gold every time you touch the bun. Franchise Co-owner Andy Kao explained that they use edible food coloring to spray on the gold hue, which explains the color, but the other parts making this burger worth its weight in gold are the ½ lb wagyu beef, truffle cheese, arugula, jalapeno-bacon jam and roasted garlic aioli it’s loaded with. As this concoction had all of my favorite things it was bound to satisfy me and it more than did just that. The 24K moniker, in addition to referencing gold, also represents
the $24 price, but as it comes with choice of fries or salad, has high quality, extravagant ingredients and unless you’re a competitive eater is large enough for at least two meals, it’s worth the investment. Once again, I was not disappointed with the draft choices and commend husband and wife franchise owners Andy Kao and Cindy Sun for continuing to support local in a big way. I was happy to find a total of nine local brews: Big Dog’s Underbite IPA, Bad Beat Hoppy Times IPA, CraftHaus Resinate IPA and Wundernutz! Brown Ale, Lovelady 9th Island Cosmo Sour and Love Juice IPA, Mojave Black Cat Pumpkin Stout, 7Five Training Day Golden Ale and Tenaya Creek Don Brumoso DIPA. Something else that made our visit extra special was the outstanding service of Kristyn Ogrady. When asked for a quote about what she liked about working at Slater’s she went the extra mile and came back with a poem she wrote on the spot: “If you love anything from burgers to bacon to beer…know that Slater’s 50/50 is
Din Tai Fung's spiced boba cocktail.
Photo Credit: Din Tai Fung
Photo Credit: Lally Barnes
Slater's 24K burger.
Din Tai Fung, a Taiwanese restaurant specializing in xiao long bao dumplings and noodles with more than 170 restaurants in 13 countries worldwide, including seven in California, now has its first Las Vegas location at ARIA Resort & Casino. Situated in the spacious 5,580-square-foot space of the former Aria Café, the views of CityCenter and the Vegas Strip are impressive via 40’ floor-toceiling windows, which also provide ample natural light. Other décor elements include a very high ceiling, light brown hardwood flooring and dark brown tables and chairs. But the most impressive sight is that of a show kitchen that gives a glimpse of the handiwork involved in preparing the steamed pork soup dumplings. I observed a team of six swiftly making each with great attention to detail: precisely 18 folds, 16 grams of meat, and 5 grams of dough, which are carefully weighed. I
Din Tai Fung Las Vegas dining room.
4 The Las Vegas Food & Beverage Professional I December 2020
www.lvfnbpro.com
Photo Credit: Stephanie Barnes
Din Tai Fung's hot & sour soup.
Din Tai Fung's Kitchen.
cooked for hours with extremely tender meat; and sweet taro xiao long bao ($8.25), sweet, but not too sweet, which should appeal to our Hawaiian friends. It’s worth noting that after being open about a month, the clientele includes several locals, who seem happy to enjoy their favorite restaurant without having to drive all the way to L.A. Plus, despite the likely extremely high rent charged for its ARIA location, prices are only slightly elevated from its other locations. These are definitely not Strip prices, with all but a few items ranging from $7-$15. Din Tai Fung is open Mon.-Fri. from 4 p.m. and Sat.-Sun. from 11 a.m. aria.mgmresorts.com/en/restaurants/din-taifung.html
Din Tai Fung's kurobuta pork xiao long bao.
Photo Credit: Din Tai Fung
was told after decades of experience after it was first introduced in 1972 this was determined to be the ultimate way to make these gems. As for enjoying the famed xiao long bao soup dumplings, I was instructed to place one on my soup spoon and puncture it to release the broth before placing in my mouth for an explosion of flavor. Other menu items I highly recommend are the cucumber salad ($7.25), which is not really a salad, but delicious rounds of the vegetable in a slightly spicy sauce; pork fried rice ($17.25) enhanced with strips of tender pork chop; shrimp & Kurobuta pork pot stickers ($11), with one of the most delicious sauces I’ve ever had; sauteed string beans with garlic ($14), which are a more healthful Asian version of the French fry; braised beef noodle soup ($15.75),
Din Tai Fung's shredded kurobuta pork fried noodles.
The Nevada Restaurant Association 2020 Culinary Excellence Award Winners By Nevada Restaurant Association The Nevada Restaurant Association hosted its 38th Annual Meeting and Culinary Excellence Awards on Tuesday, December 8, 2020; however, the ceremony set up looked a bit different. This year, mindful of the impact of COVID-19, the entire event was virtual and therefore, each restaurant receiving an award was featured via video presentation. The annual Culinary Excellence Award honors and celebrates the best in the industry. Those recognized for culinary excellence are based on merit in such areas as exceptional service, teamwork, leadership, contributions of knowledge, time to the community and dedication to the restaurant industry. There are six award categories in total. These awards honored individuals and organizations that have displayed excellence & leadership in the restaurant & hospitality industry. “The nominees and winners exemplify the Nevada Restaurant Association’s mission to promote, protect and educate our state’s growing restaurant industry,” said Corey Cutler, Chairman of the Board of Nevada. www.lvfnbpro.com
The 2020 Culinary Excellence winners are as follows: • Outstanding New Restaurant in 2020 = Johnny C's Diner • Outstanding Innovative Bar = The Sand Dollar Lounge • Hospitality Champion = Jolene Maninna • Industry Leader in Advancing Diversity = Jennifer Holley • Outstanding Industry Service Awards (Company) = Elizabeth Blau & Associates - Delivering with Dignity • Outstanding Industry Awards (Individual) = Jainine Jaffer The Nevada Restaurant Association Educational Foundation also recognizes the Hospitality Champion, Jolene Maninna, president and founder of SecretBurger. Her continued dedication and endless pursuit of creativity inspired her to create off-the-menu culinary experiences and is now served at restaurants in over 10 different cities.
“The restaurant industry is at a crossroads with so many key factors shaping the future of the industry. I am so thrilled to recognize and celebrate these forward-thinking and prominent leaders in our community. Their ingenuity and creativity gives me great confidence that we will continue to inspire our Nevada Restaurant Association members to be industry leaders through the recovery that is to come,” said Katherine Jacobi, President & CEO of the Association. We would like to give a special thanks to our list of sponsors who helped put this event together during these unprecedented times. We appreciate the support from our Gold Sponsors: American National Insurance, Sysco Las Vegas; our Silver Sponsor: EMPLOYERS Insurance; and our Bronze Sponsor: Ogletree Deakins Law.
December 2020 I The Las Vegas Food & Beverage Professional 5
Wine Talk
By Alice Swift Alice Swift, Assistant Editor and Journalist for The Las Vegas Professional, is passionate about hospitality/F&B, education and instructional design, with 15+ years of experience. In 2016, she moved from Las Vegas to Oʻahu, Hawaiʻi, working for the UH System as a multimedia instructional designer, while maintaining her hospitality/F&B ties through writing, teaching and consulting (Swift Hospitality Consulting). email: alice@lvfnb.com | website: www.aliceswift.com
with Alice Swift
Reflecting on the Year’s Wine-novations
With one blink, another year has flown by. What a whirlwind of a year we have had! Of course, the most unforgettable current event that has affected our hospitality and food and beverage industry would be COVID-19. No doubt about it, the virus has changed our industry forever. However, with the negatives still come some positive twists that float to the surface. Innovations in technology have already brought so much convenience to the world. Having smartphones and tablets has allowed those who are afar to connect via video calls with the many apps out there (e.g. Facetime, WeChat, Line, Skype, etc.). With the move from in-person schooling to fully online, the concepts of webconference tools really took off in popularity, both within education and for personal use. These solutions have been around since prior to COVID-19; however, the inability to socialize with others physically really brought about its popularity as an alternative solution. Tools like Zoom, Google Meet and HouseParty allowed for gatherings with family and friends both near and far. With the need to think outside the box, there have also been other creative takes on using web conference and video streaming tools. Especially during the various stay-at-home orders across the country, wineries and other businesses have had to turn to technology to help supplement the lack of guests visiting. Virtual tastings and education classes have emerged as a viable alternative. Yes, of course it’s great to be able to watch videos of wine professionals sharing their knowledge, and many businesses have turned to social media tools to help deliver content. Take, for example, one of my former workplaces, Packing House Wines, in Claremont, California, run by Sal and Ev Medina. With their restaurant being closed during the lockdown, Sal and Ev were doing limited takeout orders along with local delivery of wines, but what was missing was the sommelier advice that accompanies guests through their wine tasting journey. Several months ago, Sal began to record videos of his tasting notes for their special Weekend Wine Tastings. Guests call in to place their orders and then arrange for curb-side pick-up of the tasting flight. Then, they are able to watch the videos online via Facebook to learn more about the wines purchased. To learn more, check out their event calendar at packinghousewines.com/events. With web conference tools, one of the biggest advantages is the ability to
interact live with the wine experts and other participants synchronously. You can ask your questions live and get a response from the experts, all from the comfort of your own home. Participants and hosts can come together from different locations and still be able to interact via audio and video streaming. Check out a sample selection of websites available online now: • Wine.com—One of the largest wine direct to consumer websites, Wine.com now has a Virtual Tastings page with live webinar tasting events scheduled. Just in December alone, there are free opportunities to meet and interact with wine experts around the world such as Kevin Zraly, Karen McNeil and several reputable winemakers, producers and cellarmasters. www.wine.com/content/landing/virtual-tastings • Wine Smarties—Lindsay Pomeray is the first Master of Wine in San Diego, and her wine classes are highly engaging, entertaining and a great learning experience. It’s exciting to see that the wine classes have now expanded to the online realm! https://winesmarties.com/private-events/wine-classes • Vinolust—Formerly LCA Wine, Vinolust offers weekly wine webinars along with online wine classes via Zoom. Additionally, there is an option to become a Vinolust Wine Lover or Wine Explorer member, which gives you varying access to the online classes, webinars, member archives and other perks. www.vinolust.com • Napa Valley Wine Academy—In addition to the 10 physical locations across the United States, including two in California and one in Las Vegas, Napa Valley WineAcademy now has live online webinar options! napavalleywineacademy.com/live-on-line-events-classes With so much going on in the world, why not take some time to focus on some of the positives in all the craziness? Take advantage of the wonderful opportunities that have appeared this year, and explore some new ways to have beverage experiences. Until next month, Cheers~! Alice
6 The Las Vegas Food & Beverage Professional I December 2020
www.lvfnbpro.com
Dining Destinations
Elaine and Scott Harris are full time journalists for over a decade covering resorts, spas, fine dining, wine, spirits and luxury travel. The husband and wife writing duo are sommeliers through the Court of Master Sommeliers and their work has appeared in the LA Times, Travel and Leisure, Google Travel, Modern Luxury, French Quarter Magazine in France and Monaco and Lausanne Tourism City Guide. Visit their website at Cuisineist.com to read articles and view over 400 videos featuring celebrity chefs, winemakers, sommeliers and Food Network stars.
Photo Credit: Elaine and Scott Harris
Golden Circle Sportsbook & Bar Opens at Treasure Island Providing an Excellent Way to Experience All Your Favorite Sports
By Elaine and Scott Harris
Las Vegas Strip resorts have long been known for their resiliency—constantly changing with the good and more difficult times while affording new and unique venues for their guests. These new locales usually open with quite a fanfare, enticing resort goers to sample the newest offerings. Recently, TI Las Vegas opened a chic sportsbook and bar that is now upgraded, sleek and surprisingly comfortable at the same time. The brand-new Golden Circle Sportsbook & Bar is a superior place to watch one’s favorite sport on huge video walls encompassing the entire area. For those that want a more intimate experience, pull up a seat in your own private cubicle featuring well over 20+ monitors that provide front seat views of all the action. This 12,000-square-foot sports haven serves fan favorite comfort foods, craft beers on tap, VIP seating and, of course, a full bar. “We opened the space that once held the buffet area with more seating and gaming,” said Rhonda Nieves, Assistant Beverage Director. “We kept the original buffet bar for special occasions or private parties.” Begin with taking a seat on a comfy leather www.lvfnbpro.com
couch or choose a seat in their plush lounge close to all the excitement. Start with a selection from their Game Warm-up menu. Old school favorites such as a Nathan’s Famous Hot Dog or the Bases Loaded Nachos piled high with cheese sauce, pico de gallo—all topped with a choice of pulled chicken or seasoned ground beef. Of course, chicken wings tossed in Buffalo sauce served with creamy blue cheese is a classic way to watch the game. With these great offerings sometimes it hard to choose! The Hat Trick Sampler makes the choice much easier, featuring all the all-time favorite trio of Onion Rings, Buffalo Wings and Chicken Tenders. The Main Event is just that—a big event on your plate! The Linebacker Bison Burger (medium rare of course) with rich bacon jam and Tillamook sharp cheddar cheese will bring a big smile to any carnivore’s face. The other burger option worth sinking your teeth into is the sumptuous Gold Circle Burger. This burger is a complete combination of an all-beef patty layered with American cheese, red onion and a special house sauce. For $2.00 more, guests can opt for an Impossible Burger option as well. For dessert go with the Extra Innings giant black and white cookie or Churros dipped in rich decadent chocolate.
Looking over the beverage list, wine selections are limited, but they did have a nice Makara Sauvignon Blanc that caught our attention. Beer selections are diverse, offering fine domestic and premium bottles from a Hop Knot IPA to Lagunitas. Top draught picks would have to be Sculpin IPA, Kilt Lifter and Samuel Adams ‘76. The draft picks rotate often and well worth asking your server to run through the update on the newest offerings. Who knows, you may find a hidden gem. Signature cocktails are creative and fun, but the TI Barrel Select choice of Knob Creek and Woodford Reserve is certainly an exceptional pick. The Golden Circle Sportsbook & Bar is the place for great sports fun and good eats any time of year! On Thanksgiving they even added an incredibly special treat to the menu: 26 oz. turkey legs (while supplies last) for just $6.50 each! Occupying the old buffet area, The Golden Circle is fully complete with stadium gaming and a multitude of options that all come together for a superb mixture of sports betting, viewing, dining and world-class libations.
December 2020 I The Las Vegas Food & Beverage Professional 7
By Bob Barnes
What’s Brewing
With no new brewery openings or beer events to report on this month and with this being the time of year to consider gift giving, I decided to check in with several of our local breweries to see what they are gifting us with during this holiday season. At HUDL, Las Vegas’ newest brewery, Head Brewer Joe Cuozzo has been busy cranking out new beers. Shortly after their opening in Oct. he brought out Super Mini, a 4.2% crisp, clean single hop (Mosaic) American Pale Lager with German Heidelberg malt. He’ll have a 9.9% American-style Barleywine ready in early Dec. brewed with Special B, Maris Otter and Biscuit malts, bittered with Columbus and dry dropped with Cashmere and Chinook. Thankfully he decided to repeat his 115° Imperial Stout aged on chocolate, which was my favorite of his opening beers. Due out the 2nd week of Dec., this new version will have more brown sugar and a higher ABV (bumped up from 8.2% to 12.2%). Joe says it’s the best stout he’s ever made, and after tasting it from the fermenter last month, I can confirm it is quite splendid. Over at The Mad Fermentist, Allan Harrison has crafted a West Coast DIPA. Called CITRAIC, at 7.8% it’s malty and hopped with Mosaic and Citra hops, which explains the unique name. Also on the way, is MANTRA, an American-style Barleywine in honor of cancer survivors and victims, and Allan’s sister, who sadly just passed from cancer. $1 from every beer is being donated to a cancer charity. It’ll be close to 12% and hopped with Cascade, Centennial, Columbus and Chinook and should land close to 100 IBUs; and, it’s part of the Steal the Glass deal: for $15 you get your first pour and keep the glass, which has a unique logo.
CraftHaus Head Brewer Cameron Fisher will bring us Big Boy Pants, a 13% English Barleywine stoked with Maris Otter and select malts. As it’s an English style opposed to American, it’s more on the sweet, malty side with a rich, boozy complexity with alfalfa honey added for a unique twist. A limited run of 70 gift tubes of three 12oz bottles are for sale, and the fun imaging on the label make it a good candidate for a Christmas gift. Also available is Hop Vegas, a 78 IBU 7% West Coast IPA with complex layers of hops from Cascade, Centennial, Columbus and Mosaic bringing ripe citrus up front followed by pine and then a slight tropical finish. Kyle Weniger, who now goes by the name of JuxtaNomad, continues to brew one-off brews, some of which are now pouring around town. His Myrcene-Irie, a mango/lemongrass IPA, is on tap at Hop Nuts; I’d Have a Beer 100% Strata IPL is at Astronomy; Scene Kids Sour Dessert IPA with toasted coconut, macadamia nuts and graham cracker is expected to pour in late Nov. at Scenic; and at Able Baker, Grandma’s Candy Tray Caramel Imperial Stout will be out towards the end of Nov. and Big Baby B’s Barrel-aged German Chocolate Cake Stout in Dec. We’ll have to wait a bit longer for his sours and barrelaged beers, which are still growing. It appears Richard Lovelady at Lovelady Brewing is continuing to push the boundaries on what ingredients can work well in beer. His new offerings include the 7.8%, 35 IBU Paleo Rex, an Imperial Porter with chocolate/peanut butter/coffee; Sichuan Down, a 6.7% 20 IBU Golden Ale with Sichuan pepper, Centennial hops and five different Chinese hot peppers; Singapore Sling, a kettle sour with lime/cherry/
8 The Las Vegas Food & Beverage Professional I December 2020
Bob Barnes is a native Las Vegan, editorial director of The Las Vegas Food & Beverage Professional and covers the LV restaurant scene for Gayot.com. He welcomes your inquiries. Email: bob@lvfnb.com
blood orange; Speedee WCIPA, a 7%, 80 IBU West Coast IPA with Mosaic and Citra hops; and two 6% Speedee Sours, one with raspberry/ lemon and one with pineapple/mango. Big Dog’s Director of Brewery Operations Dave Pascual has been working on kicking out specialty beers, which include On Paws, a 9% Hazy IPA with Citra, Mosaic and Simcoe hops; and slated for a late Dec. to early Jan. release will be War Dog IIPA, an 8.5% Double IPA heavily hopped with Simcoe and Amarillo. Head Brewers Michael Key and Eddie Leal at Ellis Island have their 8% unfiltered, fullbodied Holiday Dopplebock with rich caramel and toffee flavors featuring four different malts (Pale, Munich, Caramunich and Carafa), which finishes with a malt sweetness; and Ellis Island Weizenbock, a 7.1% Strong German Wheat Beer with a balance of maltiness, fruit and spice yeast character. You can enjoy both at The Front Yard or at their Holiday Brewers Dinner tentatively scheduled for Dec. 17. Kevin Holder at Hop Nuts will be dropping his annual BBA Imperial Stout Abominable Haze Man, along with a double dry-hopped Hazy IPA and a Winter Lager. Erik Nielsen at Chicago Brewing has released Good Vibes, a refreshing 5.7% Belgian Single brewed with lemon peel and orange peel and dry-hopped with Falconers Flight; and Bitter Jitters, a 6.5% Coffee IPA with Citra and Simcoe hops and locally sourced cold brew coffee from Desert Wind Coffee Roasters. Next up he’ll have an Imperial NEIPA and a Coffee Porter. As always, great beer happens in Vegas! www.lvfnbpro.com
By Brian Van Flandern
The Modern Beverage Consultant: How to Generate Cash in the Age of COVID-19
As the global pandemic ravages the customer service industry, bar owners and restauranteurs throughout Nevada are redefining hospitality. With fewer seats and even fewer patrons to fill them, now more than ever, creating a memorable guest experience, while cutting costs, has become a financial necessity. In this new normal, bar owners and restaurateurs have one chance to recapture their customer base and keep them coming back… ONE. Spending money on a beverage consultant, might sound counterintuitive at this moment in time. However, the right beverage professional can lower liquor costs, raise check averages, reduce attrition, create a superior guest experience and even generate press. The best consultants are vested in your success and have extensive credentials, offering a wide variety of services that are custom tailored to your needs and that of your clientele. It is no longer a question as to whether you can afford to bring in outside help. The question is: Can you afford not to? Traditional beverage consultants make observations about your operation before making suggestions on cost-saving measures, like an efficiency expert. As our industry evolves so has the beverage consultant’s job description. No longer can you afford to hire a former F&B director looking to rehash yesterday’s money saving tips by suggesting cheaper liquors and measured pour spouts. If the ONLY consideration is cutting costs to save money, you might as well close the doors www.lvfnbpro.com
Brian Van Flandern is a world renowned beverage consultant and award-winning cocktail book author. Called ‘America’s Top Mixologist’ by the Food Network, Brian has earned a reputation for his innovative cocktail recipes and his attention to detail. www.MyMixologist.com
and call it a day. Simply, trying to weather the storm is an ill-advised strategy. There are too many well-funded entrepreneurs looking to fill the void created by those trying to play it safe. Today’s industry experts are emphasizing hospitality, in addition to offering affordable luxury experiences that set your establishment apart and create positive cash flow during troubling times. When seeking out the right person for your beverage program, here are a list of services they should offer and the direct benefits to your operation: Mixology Training A good consultant should be able to train your staff on the principles of flavor profiling. Consistently balanced, well-executed cocktails are essential to any profitable cocktail program. Balancing the acids, sugars and alcohol saves money on liquor costs. When your staff learns that balanced cocktails taste better and generate greater tips, they naturally stop over-pouring as they take pride in their work. This is true for even the most hardened union employees. The guest gets a better cocktail, the bartender (and house) makes more money and the liquor costs go down…win, win, win. Hospitality/Customer Service Standards So often hospitality is the last consideration when looking for a consultant, when it should probably be first. Every beverage director assumes that they intuitively understand what great customer
service means. The right beverage consultant should have a background in fine dining… and I do not mean having worked at the local fancy steakhouse. Michelin dining standards are internationally recognized as the gold standards by which the best restaurants in the world are measured. Even if you run a sports bar, if your staff consistently marks, serves, clears and executes as true professionals, looking out for their guests’ needs over their own, with a smile on their face, the dividends lead to short and long-term financial success. Innovative Cocktail Menus Great craft cocktails drive liquor sales. A talented mixologist will do so much more than simply create a clever list of recipes. The best in the industry will offer to help with the menu design and layout for maximum visual appeal. Recipes should be provided with photographs for internal training documents—complete with recipes, garnish, glassware and method of preparation—so that future hires are on the same page as your current staff. This assures that every cocktail served looks identical. Consistency in flavor and presentation will noticeably set you apart from the competition. Spirits Education Why bother learning about the spirits you carry? Traditionally, management lectures their staff on up-selling into premium spirits. I have heard many a manager threaten termination if there is not a concerted effort to up-sell. If you ask your guest: “Would you like Tanqueray in your Gin & Tonic today?”, what do you say when your guest asks “Why?”. By learning the histories, distillation techniques, ageing practices and back stories behind the liquor you carry, your staff is empowered to upsell organically, because they sound credible and knowledgeable. This investment into their education has the added benefit of instilling pride, which reduces attrition… thus generating serious revenue over time and saving the house money on new hires. Bar Layout/Design/Bar Tools The right bar tools, lighting, back bar liquor placement and arrangement of equipment can have a dramatic visual impact on the guest. Quality bar tools are usually a one-time purchase well worth the investment. If the budget permits, a premium ice machine that produces large cubes is highly recommended for any successful beverage program. Those who have the vision to take advantage of this moment in history, will reap the benefits long after COVID-19 is a distant memory. As my mentor and friend Chef Thomas Keller used to say: “When eating bacon and eggs, a chicken was involved in the making of your breakfast, the pig was committed!” … BE THE BACON!!
December 2020 I The Las Vegas Food & Beverage Professional 9
The Bottom Line Restaurant PR Firm Owner Opens Two Dining Concepts of His Own
By Ben Brown Benjamin Brown, MBA is a seasoned writer and consultant. Ben works with Fortune 500 companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business Development. Contact Ben at Ben@lvfnb.com or follow him @Foodie_Biz.
“I was already transitioning out of the PR world,” McIvor said when asked about how the pandemic has influenced his career switch. “But the pandemic hit us hard, as was the case for so many firms that work almost exclusively with restaurants. It was a sign for change.” Years of navigating the restaurant marketing landscape have certainly helped shape McIvor’s two growing brands. And while he’s never run a restaurant concept of his own before, he’s picked up a thing or two from the many owners and chefs Localite LA has worked with. “People see the photos on Instagram of burgers and cookies that simply look delicious. What I want to portray is realness,” McIvor said. “I told myself that if I ever started a restaurant, I would do it in the way that allows my personality to shine.” And shine it does. South Baked shows off McIvor’s marketing background, boasting bright, colorful and decadent imagery. The concept’s flagship sea salt chocolate chip cookies and colorful ‘girls just wanna have Fun-fetti’ sugar cookies capitalizing on people ‘eating with their eyes.’ Proudly serving, on the other hand, takes a far different approach, showing off burgers with photos that are purposefully less-polished and take on a more backyard bbq type of feel. Photo Credit: Matt McIvor
“If I had to compare the two, I’d say South Baked is more like Lady Gaga and Proudly Serving is like punk rock,” McIvor said with a laugh. “We like to play around, and at the end of the day I want people to know that this is real, genuinely good food, served with neighborly love.” Working with restaurants to earn placements in major media outlets and pump up Instagram followings with mouthwatering food photos is a true art form, albeit very different from the craft of the chefs themselves. It’s extremely rare to see someone cross from one threshold into another, but 2020 has been a catalyst for just about all that’s otherwise seemed improbable. So it’s with great pleasure that I can share this heartwarming story about a boutique PR owner that I’ve had the pleasure of working with for many years, whom I can personally thank for introducing me to a wealth of restaurants across the Southwestern US, and has now crossed over from representing restaurants to launching his own duo of culinary concepts. After eight years at the helm of Localite LA Public Relations and Marketing, Founder and President Matt McIvor is now Owner and Executive Chef of South Baked, a handcrafted cookie and baked good concept, as well as
Proudly Serving, a pop-up burger joint. “For the past five years, I’ve always cooked and baked as a hobby. People always enjoyed it. When COVID hit, I went on the Nextdoor app and just made an announcement that I was going to start baking and delivering for anyone interested. I got an influx of support from people who were enjoying my cookies. Then, when I started getting strangers praising me for my work, I knew that this was real,” McIvor said. “And before COVID I was perfecting a burger recipe. After my baked goods became popular, my wife created all the branding for Proudly Serving and it’s grown into its own beast.” McIvor’s wife, Jenn, continues to manage Localite LA’s clientele while Matt pumps out seemingly endless amounts of cookies from their home kitchen. They’re also proud parents of a one-year-old, Owen.
10 The Las Vegas Food & Beverage Professional I December 2020
McIvor’s delving into the development side of the restaurant business, especially in the midst of a global pandemic, has provided quite the learning curve. But it’s one he’s taking head on, with his eyes set on substantial growth. “If I really had to put it on the calendar, I’d hope that in the next 2 years we have a brick-andmortar for both concepts,” McIvor said. The transition from marketer to operator is rare in the industry, though it should be noted that the overwhelming majority of independent restaurants are owned by people without formal backgrounds in the business. In that sense, McIvor undoubtedly has a leg up on his counterparts. For more information on South Baked, visit GetSouthBaked.com. For more information on Proudly Serving, see their Instagram page, @ Proudly.Serving. www.lvfnbpro.com
By Nicholas Bilt Nicholas Bilt, a Hospitality Management student at the University of Nevada Las Vegas, represents the Epicurean Society, a collection of food and restaurant enthusiasts. Nicholas is the journalist for Epicurean Society, and is sharing the club’s experiences with the public. Coming from an arts high school for culinary arts and hospitality, Nicholas looks at food and service from an artist angle.
Mark talked about how his journey with food began when he was young. His whole family was involved in making meals, and how he enjoyed cooking. Chef also talked about how he enjoys the feeling of making someone happy by providing a great meal. Chef Stephanie talked about how she started cooking early in her life but did not appreciate it as much. Later on, after moving back to Vegas, she developed the passion for cuisine. We also asked the question about having a work life balance, especially in an industry with very long hours. Both Chef Mark and Chef Stephanie said something along the lines of not having a work life balance of the normal sense of what you would think. Chef Stephanie talked to us about how doing something you are passionate about makes it where working long hours does not really feel like work—the idea of the experience of waking up and loving what you do.
Photo Credit: Nicholas Bilt
Another thing that happened in the past month is that over on our Instagram page we had two episodes of Dorm Chef. The first one was potato chips in the microwave and they turned out really well, as long as they were cut thin enough and were not over crowded on the plate. It was a quick and great way to make chips that are also healthier. The other episode was an omelet in a mug, a quick way to make a great breakfast in the morning in just three minutes.
This month was pretty jam packed full of fun. We kicked off the month with Jeopardy, with all of our questions based around food. Categories were Fast Food Establishments, Food in Movies and TV, Baking, Equipment and Utensils and Around the World. We learned many different fun facts and information from Jeopardy, such as India is the nation that produces the largest number of mangos in the world. Or that the oldest McDonald’s in the world is located in Downey, California. We took the opportunity of Jeopardy to have fun with our members and educate them on different fun facts and information of the world of food. On the night of the election, we hosted another video game social night for our members where we played Among Us and Tokaido. We did it so our members would be able to break away from the news and relax with either a game of strategical deception and chaos or a calming trip through Japan. It was a fun night and was a good way for all of us to get to know each other better online. In addition to being a food club we want to be a way for students to socialize and www.lvfnbpro.com
have fun in this unconventional year. However, Epicurean is not just fun and games. We had our final guest speakers for the semester, UNLV’s Executive Chef Mark Sandoval and UNLV’s Assistant Executive Chef Stephanie Bogert. They talked about what their role is at the university, in addition to instruction and managing the kitchens is providing UNLV students with experience. Chef Mark and Chef Stephanie’s goal is to provide a variety of different opportunities to students to put their knowledge to the test and gain practical experience before graduating. Some of the opportunities they provide are Rebel Grounds, a student-run café on the first floor of Hospitality Hall, their catering team who works on and off campus and providing food for UNLV’s athletic teams. Chef Mark is also the advisor for Epicurean Society. They provide many different ways for students to learn about the hospitality industry practically. In addition to talking about their jobs, we talked about how they started in the industry. Chef
With the fall semester ending in the next weeks, we only have two more meetings left for the fall. We have cheers, where one of the members of our board, our marketing director Alfred, is leading a demonstration of a cocktail, for our members 21 and over, and a mocktail, for our members under 21. For our final meeting of the fall semester, on the week of Thanksgiving, we are doing another food debate. This time all of our food opinions are going to be based all around Thanksgiving foods. And it is not just Epicurean, we will be doing a Friendsgiving of sorts. If you are not aware, Friendsgiving is Thanksgiving with friends and are usually potlucks, which is great because that means lots of great and different food. We are hosting our Friendsgiving culinary clash with HRSA (Human Resources Student Association). They are a club that is for the students interested in expanding their knowledge and involvement with HR and can talk to HR professionals associated with SHRM (Society for Human Resource Management). It is sure to be a blast, and as it is hard for the other hospitality student organizations to get together, this is a fun way to interact with more people. We are looking forward to finishing this semester off strong.
December 2020 I The Las Vegas Food & Beverage Professional 11
UNLV College of Hospitality Adapting and Progressing in Preparing Students for the Real World
By Bob Barnes | Photo Credit: Harrah College of Hospitality, University of Nevada, Las Vegas Pretty much all of the world has had to adapt to change with the onset of COVID-19 and the ensuing restrictions. The UNLV Harrah College of Hospitality has not only adapted, but used this time to perfect its curriculum and provide more opportunities for students to receive oneon-one instruction and learn strategies that will help them be successful in the food and beverage industry. In our January 2018 issue this publication reported on the creation of the College’s Hospitality Hall. Now, two years later, we talked with four individuals from the College of Hospitality who have pivotal roles in guiding students through this transitional time: Stowe Shoemaker, PhD Dean; Joseph Lema, PhD Professor/Chair Food & Beverage and Event Management; Murray Mackenzie, Ph.D, CHE Assistant Professor in Residence; and Christopher Lindsay, M.Ed Lecturer/Chef. Since the college’s academic building Hospitality Hall opened in 2018, how has it helped to improve your hospitality program? Is the Hospitality Hall still open and in what capacity? Stowe-It’s created a sense of community and our building has been used often for events (pre-COVID). We had the governor
here, the board of regents, the Women’s Hospitality Initiative, the Nevada Restaurant Association Prostart state high school program, which is a nationwide initiative of the National Restaurant Association, and Aegean Exporter’s Association, a non-profit organization of the Turkish Ministry of Trade who used our kitchen labs to promote Turkish food and products to our local community. So, it’s really become a center for activities, all related to hospitality. Of course, it’s a place for students, our most important constituents, where pre-COVID they would come and hang out, use not only our coffee shop, but all our little nooks and crannies for study space. It’s a building that really has a vibe of energy. Hospitality Hall is (still) open, and is being used sparingly for classes with less than 50 students. There are several large rooms that students are using to study while practicing social distancing. Murray-Even over the last couple of months we’ve had many groups of students, working on their projects in small areas while wearing masks and keeping social distanced. Is the student-run café still in operation? Stowe-There is not enough business to keep the café open, but our College is feeding all
12 The Las Vegas Food & Beverage Professional I December 2020
the student athletes at the Fertitta Football Complex. Our Harrah College of Hospitality Executive Chef Mark Sandoval was very involved in helping design the kitchen for the Fertitta Football Complex. Before COVID we were serving two meals a day, and now we’re serving three meals a day for the football team. We have a chef working in the facility full time and have students also helping, which is giving them a broad understanding of the food and beverage industry. We also have a partnership with the nutrition team to ensure meals provide the fuel the athletes need. In 2018 you shared that you were getting ready to redo the whole curriculum. What changes have been made and how do those changes reflect what is happening in the industry? Stowe-The major change was that we reduced the number of required credits to approximately 55, which allowed for approximately 30 credits of electives. Since 15 credits (5 courses) is a concentration, students could earn two concentrations in addition to their major. One example of a concentration we are starting is in the Fast Casual Segment. We received a gift from www.lvfnbpro.com
Andrew and Peggy Cherng, founders of Panda Express, to create the Andrew and Peggy Cherng Dean Chair to help ensure the long-term success of the Hospitality College as well as help create a concentration in the fast casual segment. We want our students to know that when they think of food and beverage, they should not just think fine dining or family-style dining, but also the fast casual segment. Our college is the only hospitality school to have a concentration in this segment. In the spring Joe (Lema) will teach the first class. Joe-It’s going to be a course on multi-unit restaurant management with a focus on all the different types of services involved in operating a fast casual restaurant. We’ll look at pre-ordering, digital menus, curbside pickup, delivery, how technologies are changing, supply chain and equipment that will be needed. We talk about the doom and gloom in COVID, but some of these fast casual restaurants are doing really well. What is your partnership with Southern Glazer’s Wine & Spirits of Nevada and how has it benefited your students and your program? Murray-Several individuals (from Southern) have talked with students and allowed them to connect to the industry in a big way. Stowe-Our relationship with Southern Glazer’s Wine & Spirits of Nevada goes back almost 50 years with the help of Larry Ruvo and Michael Severino through UNLVino. UNLVino has created over a million dollars in scholarships. I am pleased to announce that UNLVino will be back and we’re looking at it returning in the spring of 2022. Southern Glazer’s also created the Southern Glazer’s Beverage Academy location in Hospitality Hall, in which we’ve done so many events. That space allowed for a vision for what hospitality is all about. Also, they’ve been very generous in having their experts come over and work with our College, which has been really phenomenal, including (SGWS Master Sommelier, Sales Overlay) Joseph Phillips, (SGWS Key Account Manager) Livio Lauro and (SGWS Assistant Director Marketing and Special
www.lvfnbpro.com
Events) Shaina Graham, who spends a lot of time with our students with UNLVino. What changes have been made in adapting to COVID restrictions? Chris-Murray and I coteach the 467 Restaurant Operations course. Right before spring break we had several Zoom meetings with the American Culinary Federation, with professors from around the country at several universities and the Culinary Institute of America on how to proceed. Our program is more management based and we looked at crisis management within the food and beverage industry. We wanted students to not just read a book, but to be genuinely involved with what is currently happening in the industry. In the class students are creating different restaurant concepts. Although we are not able to always meet with students face to face, we are involved with students almost on a day-to-day basis in some ways. An online 1.5-hour lecture is followed by breakout meetings with each individual group to discuss their concept, so we’re having a lot of face time with students. The feedback from students has been just overwhelming. We try not to bring in anything COVID related until they get to the “Restaurant Recovery” assignment, which is a major research assignment that is constantly ongoing. Students then evaluate how their concept needs to change post-COVID. Murray-For the concept they create they choose the location, put together an organizational chart, plan the menu, the décor, the marketing and then they analyze the strengths and weaknesses pre-COVID. Then, as Chris just mentioned, we hit them with post-COVID and what they are going to do. We are preparing them for management and making them aware of what’s happening in the industry and how this course will help them with their future employment, which is what it’s all about. We also offered an online spirits tasting class where we tasted 40 different miniature bottles that students purchased themselves. Students learned about the history of the different spirits and then everyone tasted together online, which the students very much enjoyed. I’m developing a Wines of the World class
along the same lines. In January we’ll have three classes, which are already full, taught by myself and Joseph Phillips. Also, the Wine Society launched this semester and we’re having two virtual wine tastings per month, with 60 students enrolled. Livio Lauro did a presentation for my spirits class and a cocktail demonstration of sparkling wine. What are your plans moving forward into 2021? Murray-We are planning an elective class on wine making, where the students will make wine at Grape Expectations, design labels and learn about sales and marketing. Stowe-We want to take a very forward look at how the hospitality industry is changing and how best we can prepare our students for tomorrow’s jobs, not yesterday’s jobs. As mentioned, our redesigned curriculum allows us to offer classes geared to specialized concentrations, such as the forementioned fast casual segment, integrated resorts, gaming, etc. We also plan to offer certificate programs through the Sands Center for Professional Development. Chris-We need to remain flexible going into the future. We have a restaurant open to the public as well as the course Murray and I teach, so we address handling health district requirements. Stowe-Our theme is food and beverage hospitality, which is all about creating great experiences to enjoy food and beverage offerings and once the vaccine is here it will thrive. -----------------------------------------------------------------It’s clear from this discussion with the esteemed professors and dean of the Hospitality College that UNLV students are in good hands for the coming semester. Not only has the leadership of the College adapted to the changes necessitated by the COVID crisis, but they’ve also advanced the curriculum and coursework to help and prepare students to be successful in the food and beverage industry and to be passionate about the industry we love as it is poised to flourish once again.
December 2020 I The Las Vegas Food & Beverage Professional 13
Brett’s
By Jackie Brett Jackie is a freelance public relations specialist and writer specializing in the Las Vegas entertainment and travel scene. Her writings have appeared in magazines and newspapers nationwide and on numerous websites. Email: jackiebrett@cox.net
ENTERTAINMENT IS EMERGING
The New Year’s Eve fireworks show over the Strip due to the pandemic has been cancelled, but the Plaza downtown will bring in 2021 with a bang. Shows have been reopening and following the COVID-19 mandates and safety measures such as 25-foot distance from the stage to the audience, six-feet of separation, reduced capacity, wearing masks, etc. New production “Extravaganza–The Vegas Spectacular” opened in the Jubilee Theater at Bally’s showcasing more than 30 artists, including the “Globe of Death” motorcycle act, America’s Got Talent finalist crossbow superstar Silvia Silvia and husband Victor Ponce, and the return of the iconic showgirl. One Cirque du Soleil show, “Zumanity” at New York-New York since 2003, has closed. Four Cirque shows will remain at MGM Resorts properties: “O” at Bellagio, “The Beatles LOVE” at The Mirage, “KÀ” at MGM Grand and “Michael Jackson ONE” at Mandalay Bay. Additionally, Treasure Island and Cirque have recommitted to “Mystère.” The new Lake of Dreams at Wynn in development for two years, is an outdoor theatrical journey with 12 high-tech artistically diverse new acts. On the comedy scene, Laugh Factory reopened at the Tropicana Thursday-Sunday, The Comedy Works is back in the classic showroom at the Plaza, the Delirious Comedy Club is center stage at the Downtown Grand in The Fremont Room, and Brad Garrett’s Comedy Club returned to the MGM Grand in Studio A & B Ballrooms.
Other shows returning: Michael Jackson tribute show “MJ LIVE” starring Jalles Franca at The STRAT; “Absinthe” at Caesars Palace in a reconfigured showroom; “Rat Pack is Back!” in a different room on the second floor; “Piff the Magic Dragon: Too Soon?” at the Flamingo; “The Australian Bee Gees Show” and Australia’s male revue and “Thunder from Down Under” at the Excalibur; masked dance troupe Jabbawockeez’s “Timeless” show
at MGM Grand Garden Arena; and David Copperfield’s stage production “Live The Impossible” at MGM Grand. Two shows returned to Harrah’s. “Tape Face” moved to a bigger showroom and added an “up close and personal” conversation. The adult revue “X Country” is back in the saddle in Harrah’s Cabaret for its fifth anniversary. At the Luxor Theater, adult female revue “Fantasy” is back with lead singer Lorena Peril and magician Murray Sawchuck, along with 15-year Strip resident comedy headliner Carrot Top.
HOLIDAY HAPPENINGS
“This is Christmas” is at The Venetian through Dec. 27 featuring performances from American Idol finalists Lou Gazzara, Jasmine Trias and Laura Suzanne Wright; Broadway star Randal Keith; Las Vegas performer Jaclyn McSpadden; master magician Ben Stone; and directorperformer Eric Jordan Young. Red Rock has the Merry Crimson festive pop-up indoor and outdoor poolside lounge Thursday–Sunday through Jan. 3, and Tivoli Village welcomes a festive holiday pop-up bar, Santa Baby, daily through Wednesday, Dec. 23. Ethel M Chocolates Holiday Cactus Garden runs nightly through Jan. 3, and Glittering Lights, the outdoor drive-thru light display at the Las Vegas Motor Speedway, nightly through Jan. 10. Ice skating is available at The Cosmopolitan’s Boulevard Pool through Jan. 3 with holiday films projected on the resort’s 65-foot marquee Mondays and Tuesdays, and Rock Rink has returned to Downtown Summerlin through Jan. 3 with a 40-foot holiday tree and train.
Ellis Island’s Holiday Nog for the 18th year is available while supply lasts at Ellis Island Casino & Brewery, the Mt. Charleston Lodge and Village Pub locations.
DINING – BEVERAGE
Brothers David and Michael Morton will replace their first joint venture, MB Steak at the former Hard Rock Hotel, with One Steakhouse at the new Virgin Hotels Las Vegas opening Jan. 15, 2021.
14 The Las Vegas Food & Beverage Professional I December 2020
To develop Bobby Flay’s new project and first Italian restaurant Amalfi, anticipated spring of 2021, it meant his Mesa Grill at Caesars Palace had to close after 16 years. Freestanding Pamplemousse Le Restaurant near the Sahara Hotel closed permanently after a 44-year run and becoming “the oldest French restaurant in Las Vegas.” Siegel’s Bagelmania, a local 30-year staple, debuted a second valley location at McCarran International Airport and will move its Twain location to a flagship outlet connected to the convention center. Drai’s After Hours inside The Cromwell reopened as Drai’s Lounge Friday-Sunday by reservation only. Las Vegas’ first test kitchen, Vegas Test Kitchen, is making its home at Fergusons Downtown in the former CHOW space. The incubator kitchen offers rotating restaurant test concepts, popups, three-month chef residencies and special events. The Laundry Room at Commonwealth has unveiled a rooftop expansion. The sultry rooftop lounge with a view has vintage performances and DJs. Hash House A Go Go will open in Summerlin at The Shoppes at Canyon Pointe in midDecember, making it the company’s sixth valley location.
ABOUT TOWN
Caesars Entertainment will resume operations at the Rio on Tuesday, Dec. 22 and debut its newly branded William Hill Sports Book. The Cromwell reopened as the first adults-only hotel and casino on the Strip.
AREA15 unveiled QuantumPlate by Gallerie 360, a 360-degree, 3D projection-mapped room with a 30-minute light and sound exhibition by digital artists Darpan and Max Cooper and Museum Fiasco, a reimagined museum creating an immersive 360-degree sound and light experience “Cluster,” running through 2022. Lip Lab by BITE, allowing patrons to create their own lipstick, opened its fifth location at the Fashion Show. VSiN, The Sports Betting Network, and sports betting platform BetMGM, launched the sports betting show Betting Across America. www.lvfnbpro.com
By Adam Rains Adam is lead bartender at The Golden Tiki and a member of the Health & Wellness Committee for the Las Vegas USBG. He has studied at SDSU, USBG, BarSmarts, International Sommeliers Guild, Certified Cicerone Program and Southern Glazer’s Wine & Spirits Academy.
Meet Tara Russell, a Margarita loving, hospitality-driven Bar Manager of El Dorado Cantina. Tara grew up in Texas but moved to Vegas in 2011 where she became the “Margarita Queen.” She won the People’s Choice Award two years in a row in Margarita competitions at Lake Las Vegas. You can find her serving stories, agave spirits and award-winning Mexican food at the El Dorado Cantina on Sammy Davis Jr. Drive. What do you love about the food and beverage industry and about bartending? People are my passion. I truly love to serve people amazing experiences through custom cocktails, amazing food and unforgettable service. What is your role at El Dorado? And please describe El Dorado for the reader. My role at El Dorado Cantina started as a Bartender and grew into the Bar Manager over time, as I learned and have grown within the company. It is truly a wonderful company to be a part of, and you can find me there in the evenings shaking up margaritas and talking about tequila. To tell you a little bit about El Dorado Cantina, we have the most amazing fresh, sustainably sourced, and highest quality ingredients that we can find throughout our food and cocktail offerings. They have been voted “Best Mexican Restaurant in Las Vegas” since we opened in 2014, as well as many other awards throughout the years. The Las Vegas Strip location is the first restaurant they opened, and they opened a second location at Tivoli Village in January of this year with plans to expand to additional locations in the future. If you haven’t tried it yet, make it your next stop when you are craving great Mexican cuisine. You work with a lot of agave spirits; tell me about what excites you about your selection at El Dorado. Agave spirits are so unique and each one tells a story. At El Dorado Cantina, our selection is extensive with tequilas that have earned their place, yet we are always adding tequilas and mezcals so our customers have the opportunity to try new things as they become available. It is truly exciting to create flights and margaritas for people and see different opinions on tasting and flavors. We have now even introduced a selection of infused tequilas that we make in-house that are fantastic. www.lvfnbpro.com
Photo Credit: Adam Rains
TAR A R U S S E L L
Who are people that you look up to in the Industry? I, first of all, would like to say I look up to the Las Vegas Food and Beverage Industry as a whole, so to be a part of such a small city where “everyone knows everyone,” yet to the rest of the world we are as big as the lights at night. Las Vegas truly has some of the most talented people in the world and to be a part of that, is inspirational. There are two people that have helped pave my way and that I would like to mention personally. Andrea was my first mentor to give me the confidence to compete and believe in me, that I had so much to give. Xavier Dillard is my second mentor, as he has taught me leadership and consistency, and to always keep great vibes, as we are a reflection to others. How long have you been in USBG and what do you love about it? I became a USBG member last year to gain more knowledge and expand my community. To be a part of a national and local community of truly talented bartenders and
mixologists like no other I have ever seen is an honor. Through the COVID-19 shutdown, the Las Vegas Chapter distributed food to anyone in the service industry every week and then helped many financially on a national level. There is so much information and experience to be shared, and I look forward to the coming years and what lies ahead. What inspires you outside of work and food and beverage? Family! I have an amazing husband and three boys that call me Mom. We love to travel and they have had the opportunity to see much of the country. We love Las Vegas and all it has to offer from hot chocolate up at Mt. Charleston playing in the snow to summers in Laughlin riding jet skis. Always take time for all the things you love in life. At the end of the day, I am always dreaming of new ideas through my experiences to create the next amazing Margarita. They don’t call me the Margarita Queen for nothing...dream big.
December 2020 I The Las Vegas Food & Beverage Professional 15
Front & Back of the House
Photo credit: Topgolf
Chef Kreg Klaver Brings Energy to Topgolf Kitchen
By Gael Hees Gael Hees is a Las Vegas freelancer, and founder of the blog, The Steamy Side of Vegas, Living the Spa Life. She writes for national publications and has won numerous awards for printed materials and videos. Follow her at steamysideofvegas.com or email, gael.hees@icloud.com with questions, suggestions or comments.
If you’ve ever been to Topgolf, you know it is incredibly high energy—lots of laughter, the continuous sound of “thwacks” on golf balls often followed by even more raucous laughter. Food is delivered non-stop. You can visit the gift shop, improve your swing, swim in one of the pools (in summer) and look at the incredible view. It is fun, simply great fun. Now imagine the kitchen. Thousands of pounds of wings fly out the door every month. More sliders are ordered in a day than one can count, plus deviled eggs by the dozens, tacos sold in threes but prepared in the hundreds and nachos delivered on oven sheets. There are skewers, dips and strips. And this is just a listing of the “Bites and Shareables.” Executive Chef Kreg Klaver is up to the Topgolf kitchen challenge. Filled with intense energy, he runs a fun, fast kitchen with mini-Chopped competitions, bake-offs and team competitions that balance the stress of a high-volume kitchen. He considers communication to be the key. “We hold daily pre-shift communications across the team, making sure that everyone
knows what's ahead,” Klaver said. “I need to know that the information is getting across and is fully understood. Everyone needs to know what new items are coming out, what big events are in town. I try to set up the associates for 100 percent daily success.” Success is also achieved through training and modeling of good techniques. “I always make sure that I me and my chef team are on the line cooking with everyone during the busy times and making sure that all eyes are on the food,” he said. One of the kitchen rules? “If you wouldn’t serve it to your mom, you wouldn’t sent it out the kitchen door.” The staff at Topgolf is constantly working on new items, keeping the menu fresh and trendy. One of Klaver’s favorites is the recently released blackened shrimp sticks. This nibble is served on a bed of red cabbage with a drizzle of lime crema, mango salsa, and a little bit of a micro cilantro to finish. According to him, “It’s a beautiful dish— refreshing with good flavor on the shrimp.” He also waxes lyrical on the strawberry shortcake
16 The Las Vegas Food & Beverage Professional I December 2020
and touted the TGLV Platter with 18 sliders— certainly a crowd pleaser! It’s hard to imagine a busy location like Topgolf managing to stay open during these COVID-19 times, but the staff has made heroic efforts to make it work. Each bay could originally hold eight guests, then it was cut down to six, and with the governor’s most recent ruling, there will only be four. Plexiglass dividers have been placed between each bay, and when a bay is emptied, everything is wiped down and sanitized, including the couches, clubs and plexiglass dividers. Klaver has been working in the industry since he was in high school. He graduated from Le Cordon Bleu culinary school in 2009 and has since worked at Mandalay Bay and M Resort Spa Casino where he first gained experience with fine dining. His experience at B&B Ristorante, Mario Batali’s restaurant in The Venetian, moved him through the entire kitchen, starting in pantry and ending up in the pasta station. Klaver also worked at The Cosmopolitan as a sous-chef under the direction of Chef Chris Vaughn. Vaughn was executive chef at Topgolf when Klaver was hired. Klaver considers Vaughn to have been an important mentor, but his father also deeply influenced him. “You grow up watching his work ethic and what it takes to be successful, put food on the table and take care of our family,” said Klaver. “It has always stuck with me, his hard work and dedication.” But his father taught him something else. He grew up playing golf with his dad and even played on an SGA team. Seems appropriate for the executive chef at Topgolf. In his personal life, Klaver is dedicated to the care of his own family in the form of his 12-year-old daughter. “She’s what keeps me going every single day. I’m very focused on making sure she has everything she needs and that she’s happy.” He also takes care of himself, working out at the gym, and eating healthy foods. Klaver’s determination and dedication is very evident in his diet; he is a Type 1 diabetic, having been diagnosed at just two years old. As you can imagine, that’s tough on a chef, but let’s let him tell it: “It’s a challenge at times. In the kitchen you always want to eat but I don't indulge in everything, but I taste everything every day. I just do my meal preps and make sure I’m eating everything I need to stay healthy.” And this year at Christmas? Hard to imagine, but Chef Klaver has the day off! Topgolf is closed on Christmas Day! Happy holidays to all of you! www.lvfnbpro.com
Twinkle Toast 2020 Values
By Erin Cooper & Christine Vanover Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus. Cooper is a Territory Manager for the Resort Wine Team at Southern Glazers Wine & Spirits. Both women founded Twinkle Toast in 2017. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV
Photo Credit: Philippe Martineau
What makes the blend used for Quattuor so special and how has climate change impacted the proportion of the varietals used in the blend? Quattuor is a Blanc de Blancs. I bet you are thinking, “so what?” So, it is a Blanc de Blancs that has only 25% of Chardonnay. In this blend, we use the four white varieties allowed in Champagne: Arbanne, Petit Meslier, Blanc Vrai and Chardonnay. The first three are considered “ forgotten,” as they have hardly been grown in the past century. Our family decided to “rescue” those varietals and try to reuse them with modern knowledge and technologies, making a unique aromatic profile. The Drappier Champagne house has entered its eighth generation and continues to push the boundaries of winemaking and viticultural practices in Urville, France. We recently connected with Charline Drappier to dive deeper into what makes their Champagnes so unique and where she sees opportunity for herself and her brothers to leave their mark on the Drappier family legacy. How did your family get started in the wine business? I come from a long tradition of farmers. Two hundred years ago, they started to grow vines and make wine as part of their various activities. Passionate about wine, my grandparents decided to focus exclusively on making Champagne. I am a proud member of the 8th generation. What has been the most rewarding thing about working with your father and brothers? Waking up to the passion of continuing the family adventure and only needing to exchange glances to know we are on the same page, moving forward together. It is the greatness about trusting our grandfather’s and father’s experience, and yet being able to make new projects come to life. How does your family focus on sustainability in the farming of your vineyards and production of your wines? The first aspect is our viticultural practices: 17 hectares are Certified Organic, which is very rare in Champagne, and the rest is based on sustainable principles: no herbicide, no pesticides and farming with horses (that is my brother Antoine’s job). We achieved a net zero carbon footprint in 2015. We installed photovoltaic panels on all our roofs, and they produce 80% of the electricity we need. We also have electric vehicles and even tractors in the vineyards. www.lvfnbpro.com
Why did your father choose to reduce the sulfites added to your wines and how is this different from other Champagne houses? My father has always been very sensitive to sulfite, especially because back in the day, sulfite levels were quite high in Champagne. It gave him headaches and he could not smell those wines properly. He then set himself a challenge: Why not prove that low-sulfite Champagne is possible, and why not go a step farther and make a no-sulfite Champagne? Based on the quality of the grapes, on gentle pressing, low temperature fermentations and utilizing a gravity driven winery, we now achieve the lowest levels of sulfite, around 20mg/L, on most of our cuvées. What do you think sets Drappier apart from other Champagne houses in the region? Our history and location define a very specific style. We are focused on Pinot Noir and are even considered a specialist and pioneer of Blanc de Noirs. We have a specific soil: Jurassic kimmeridgian limestone. We intend to enhance the feature of this unique terroir with low-sugar, low-sulfite wines, as pure as a Champagne can be. In the early 90’s, my father was a pioneer in the making of “Brut Nature,” no dosage Champagne. It embodies a strong identity and is perfect with food. What is your favorite classic pairing with Carte D’Or? What is a less conventional but equally delicious pairing? I love Carte d’Or with poultry. In France, we have the “AOC Poularde de Bresse,” typically cooked with cream and mushrooms. I also love a modern twist to it, and an American classic: fried chicken. It’s absolutely delicious. The crispiness works very well with the texture of Champagne, the acidity cuts the fat and the richness of Pinot Noir gives it a pleasant balance.
One of the main reasons they were abandoned was their inability to get ripe under the climate of the day. Now that we have warmer summers, we pick the grapes at a higher maturity and their natural acidity helps us balance the blend. What is a common Champagne pairing that you feel should be avoided and why? Anything sweet! Champagne with deserts, especially cakes, is an awful match. The Champagne will seem more acidic than it is, and it will not flatter the dessert either. I suggest to open Champagne either before a meal, to open the appetite, during a meal or with cheese. You can also go for lighter, fruit-based desserts with Champagne: poached peaches, fresh strawberries and Chantilly. If you had to choose one grape varietal that best represents your personality, which would it be and why? Without a doubt, Pinot Noir. It is the varietal we inherited from our proximity to Burgundy. In my village, we have been farming Pinot Noir for 800 years! We love its structure and richness in a Champagne blend. What do you hope your generation’s impact on your family’s legacy will be and why? We are continuing our grandparents’ and parents’ pioneering and experimental spirit. For instance, my brother Hugo has various projects involving Fromenteau, in the making and growing the Pinot Gris variety, and he is also becoming more and more knowledgeable on the characteristics of each parcel. We know a total of 60 hectares. My brother Antoine has sheep mowing the grass in the vines and we also have new Coteaux Champenois, still wine, cuvées coming up. I love to help them bring these new projects to life and release these new cuvées in the market.
December 2020 I The Las Vegas Food & Beverage Professional 17
The RESTAURANT EXPERT When to Fire a Manager
If you’re a restaurant owner who wants freedom from your business and to have the financial freedom you work so hard for, reaching those goals revolves around one thing: managers. You need managers who follow your system, your process, your way. And all too often, as restaurant owners I work with go through the process of implementing systems, they say to me, “David, when do I let this manager go? Is it time?” The guilt we feel is because we’re not sure we really gave that manager the tools to be successful. We wonder, “Is it my fault that I didn’t give them the systems in the first place? Was it my fault that I didn’t give them the support?” As hospitality industry professionals, we want to take care of people. The last thing we really enjoy, is actually firing somebody. To get over the emotional side of managing people and holding them accountable, I teach something I call the three-strike approach to management. It’s your recipe for understanding when it’s time to pull the trigger and send a manager on their way. First you have to understand how people learn. People learn differently, auditory, tactile and visual learners. • Auditory people just have to hear it. • Visual learners see it or read it. • Tactile learners have to do it. If you truly want to reinforce a learning process, your training must include auditory, tactile and visual methods for learning. But let’s say I train you, and didn’t realize how you learn may be different than how my training is set up. Initially you show me you understand the process and you actually do it right. Then I come around the corner a month later, and you’re doing it wrong. I’m thinking
By David Scott Peters David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as the expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters and his formula, visit www.davidscottpeters.com.
you know better because I taught you, and I saw you execute correctly. It’s so frustrating, and we want to get really mad at you for being such a dope. But when this happens, my advice is to stop yourself from getting mad. It’s your fault you didn’t train them properly. You didn’t find out whether they are a tactile, visual or auditory learner. They temporarily understood it but didn’t truly absorb it because you didn’t have all three learning methods in the training. In three-strikes management, that incorrect way of working is strike one for your manager. You see them doing it wrong, call them out on it and hold them accountable, which means there may be a write-up. But you retrain them in a different way and make them show you over and over how to do it. Once you’re sure they understand their retraining, you let them out on their own. If a month later they’re still doing it wrong, and you’re ready to fly off the handle, stop. It’s still your fault. You still didn’t figure out how to train them properly. That’s strike two and maybe a write-up, but you’re going to retrain them. You’re going to find a way to go through all the different things with an auditory, tactile and visual way. The goal is to cement the learning process and make sure the manager gets it and you get it. Now, when you come around the corner a month later, a week later, two days later, and see it’s still being done wrong, whether it’s on the third or fourth strike, depending on whether you allow a third strike or fire on a third strike, they’re out. After retraining twice, asking them to show you how to do it, and then just not following the proper methods, I call it “don’t know vs don’t care.” If they don’t know how to do something, it’s my fault as a trainer. Don’t care is their fault. If it’s don’t care, there’s the door.
18 The Las Vegas Food & Beverage Professional I December 2020
You don’t want managers who don’t care. They will poison the well. But notice I’m not telling you to just pull the trigger and say, you’re an idiot, you’re out. You coached, trained and held them accountable. You did everything you could as a coach to expect more out of them, drive them to be better and give them the tools to be successful. That’s critical. When you’re putting systems in place, it doesn’t matter if it takes one week, three weeks, or a year to get to three strikes. Either they don’t know, or they don’t care. The next most important part of having the freedom to fire your “don’t care” employees and managers is to have a trained replacement ready. You need to have a system in place where you may have one or two salaried managers and the rest might be hourly. This is your manager in training—an MIT. You can call them a supervisor lead or whatever else you want. They are taught to open and close a restaurant, follow checklists, make sure the money gets to the bank, that the guest is taken care of, how to comp things and so on. They’re entry level management. But their true role is to be ready to become a manager when you fire that manager that needs to go. As you hold that one person accountable, everybody sees that, and they’re going to stay in line. If a manager isn’t doing the job as you expect, then they are slowing you down, costing you more money and more headaches. If you’re not reaching your financial goals, and you’re not able to leave your restaurant, then whoever is holding you back needs to go because they’re sabotaging your success. But as long as you follow the three strikes, give them the training and support to be successful, do everything in your power to never let them fail, but they choose to fail, then it’s an easy decision, especially when you have trained replacements to follow behind them.
www.lvfnbpro.com
By Linda Westcott-Bernstein
Human Resources Insights
Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com
Honesty Is the Best Policy
There is a sound, ethical reason for this saying and for its importance in our society. As we all should know, we are accountable, and ultimately judged, for the things we say and do over the course of our lifetime. The most significant aspect is the impact that our actions, words and/or behaviors can have on those around us. If we say one thing and then do another that is in conflict with what we said, we contradict what we may stand for with the other person. Not only does this contradiction confuse the receiver but it raises concern of the intent and purpose of our message and actions, and the resulting outcome may be in conflict with another's ethical and moral standards. At that point, this conflict may result in loss of trust in the relationship and finally, loss of the relationship all together. Honesty is the basis for trust and without honesty in relationships, whether personal or professional, you have little or no credibility. When credibility is lost, so is respect. A grasp of the importance and value of honesty as a key part of our character is the foundation from which others build trust, respect and faith in any relation they have with us. When someone has lied to you, do you trust and respect them? Of course not. At that point, you may rethink and even start to question all past decisions and interactions you've had with that person.
Lack of honesty is best dramatized or symbolized through the eyes of a child. A child is innocent, naive and does not have the ability to filter the extraneous information to determine whether someone is telling them the truth or not. At that tender young age, they just blindly trust the message sender. Children that are given honest and sincere feedback, whether or not it's always positive (just as long as it's not hurtful or damaging), learn and adapt from the feedback, and ultimately adjust their way of thinking based upon what they see, hear, understand and believe. But children who are repeatedly lied to and promised things that never materialize not only become jaded and weary of the sender, but fail to be able to build trust in those who might be misrepresenting the facts or that seem untrustworthy to them. The issue of honesty, to me, begs the question: why be any other way? What value do lies, untruths, and misrepresentations have to us or those we care about? Nothing. Continual dishonesty also requires a lot of work and a good memory. Far too often, we may weave a web of lies and misrepresentation so deep that we lose track of the prior lies we've told and contradict ourselves. Have you ever been caught in a lie? How awkward and uncomfortable do you feel? Especially if the lie only benefits you and may be hurtful to the receiver. Honesty is almost
always easier to do and more comfortable to give. There are very few times where complete transparency and a bit of dishonesty might be acceptable, such as: deeply hurt feelings, dangerous situations, and/or prolonged pain or anguish due to horrendous facts or details. However, don't let it become a habit. So, why make honesty your best policy? Because it is what you should stand for and what is expected from a good human being in our society today and always. Never compromise what you stand for and what others expect from you. You will be a happier person in the long run and better able to live with your choices, decisions and actions. Others want to be with and around someone they can trust, count on, and respect. They will gravitate toward those who are honest and truthful, as well as those whom they seek knowledge, friendship and acceptance from. The common thread is our ability to do the right thing for all the right reasons.
HR Question of the month:
Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.
www.lvfnbpro.com
December 2020 I The Las Vegas Food & Beverage Professional 19
Product Review By Bob Barnes
El Sativo Tequila Blanco A market segment that has been increasing in recent years is premium tequila. Gone are the days of thinking of this spirit as one relegated to shots and mixing for margaritas, as the focus now turns to sipping and savoring the taste. Originated by a spirited family with over 25 years in the tequila industry, this 40% ABV tequila is Certified USDA organic, 100% Non–GMO, Kosher and Vegan friendly; and every bottle sold gives back to ocean conservancy, is made of 100% recycled smart non-combustible glass and has an organic soluble label that is pesticide free. As for the taste, premium and sip-worthy it certainly is, with a smooth, refined palate of white pepper, sweet agave and stone fruit. Adding to its accolades are two double gold awards and being crowned the 2020 Tequila of the Year at the prestigious San Francisco World Spirits Competition. elsativo.com
Firestone Walker XXIV Anniversary Ale Every year since 2006, to commemorate the anniversary of its founding, Firestone Walker tasks local winemakers to compete to create the ultimate blend of a diverse stash of the Paso Robles-based brewery’s barrel-aged strong ales. The winning combination—called XXIV to mark the 24th year since the brewery’s founding in 1996—is a blend of six distinct ales aged primarily in bourbon barrels, with a small portion aged in tequila barrels. The ultimate mixture contains Velvet Merkin Milk Stout (27%), Stickee Monkee Central Coastal Quad (26%), Parabola Russian Imperial Stout (16%), Smoked Imperial Walkers Reserve Robust Porter brewed with beechwood smoked malt (16%) and Bravo Imperial Brown Ale (11%), all of which are aged in bourbon barrels; and Tequila Barrel Helldorado Blonde Barley Wine, aged in Tequila barrels (4%). The resulting blend weighs in at 11.3% and is an incredibly wonderful sipping beer with immense depth, complexity and intense flavors that’s perfect to enjoy during the upcoming holidays or to be cellared for a special occasion. XXIV is sold in single boxed 12-ounce bottles as well as in limited draft format. www.firestonebeer.com/beer/xxiv-anniversary-ale
Hairless Dog Brewing Company Alcohol consumption surged during the pandemic with alcohol sales in stores and online sales markedly increased. However, those looking to reduce their intake have some new options, including this NA beer company with beer styles I’d never seen before in alcohol-free beer. Hairless Dog is only one of a handful of breweries across the country that exclusively brews NA beer and has secured a national distribution deal with Total Wine and shipping in all 50 states. What’s unique about this company, is unlike category competitors who brew their NA beers with alcohol and then remove it during distillation, Hairless Dog invented an innovative brewing process in which alcohol is never introduced, making them the first 0.0% ABV craft NA beer in the country. Currently four styles are offered: an IPA, Citra Lager, Coffee Stout and Black Ale—with new flavors slated for release in early 2021. www.drinkhairlessdog.com
Anchor Brewing 2020 Christmas Ale Since 1975 Anchor Brewing has created a distinctive Christmas Ale, and this year marks its 46th annual rendition. A collector’s item for many beer aficionados, the fun is having some now and saving some to taste later to compare with other vintages. The highly guarded secret recipe is different every year, along with the hand-drawn ubiquitous trees depicted on the labels, which this year are The Three Graces: giant sequoias in California’s Mariposa Grove in Yosemite, representing a time of togetherness with radiance, joy and hope. (To view all 46 versions of the Christmas tree label, visit www.anchorbrewing.com/beer/christmas_ale/labels.) This year marks new Brewmaster Tom Riley’s first Christmas Ale and at 7% is the highest ABV and the darkest of any previous versions. This yearly gift to beer lovers was originally a Pale Ale, but over the years has evolved with the addition of new, exotic spices and now sits firmly in the category of a Spiced Brown Ale. I had the opportunity to sample this year’s version and proclaim it to be one of my all-time favorites, with a decadent mouthfeel of spice one would expect in a Winter Warmer and a big malty backbone with notes of chocolate, toasted marshmallows, burnt graham cracker and a smattering of pumpernickel. Don’t delay in procuring a bottle, as it’s only available from early Nov. to mid-Jan. www.anchorbrewing.com/beer/christmas_ale
20 The Las Vegas Food & Beverage Professional I December 2020
www.lvfnbpro.com
By Shelley Stepanek
www.lvfnbpro.com
Photo Credit: Shelley Stepanek
Tried and true, the well-known Las Vegas restaurant CASA DI AMORE, has been around for years. Featuring real Italian cooking, osso bucco, cioppino, veal and chicken parmigiana are some of its best hits. The waiters have worked there for years and know every single dish to a tee. There is jazz nightly starting at 6 p.m., with great tunes and a couple of different performers throughout the week. The bar has a few separate high tops and throughout are plenty of old-time photos of Las Vegas entertainers to keep you entertained trying to name them. A couple of years ago they added a separate lounge and bar behind the restaurant called the Tiki Room, aptly decorated like the South Pacific. I’ve tried most things on the menu over the years, as the restaurant is only one mile from my home. The risotto balls are great, along with the eggplant and the pasta with broccoli. The lobster ravioli is frequently a special of the day, and steak and salmon dishes are on the menu nightly. The Tiki Room has quite an extensive menu with plenty of appetizers and hamburgers to choose from and they have also added wings and pizzas. Since they have reopened, the menu has changed dramatically with plenty of new dishes added. Open Thursday thru Monday starting at 5 p.m. 2850 E. Tropicana. A new test kitchen for up-and-coming chefs, and well-known ones trying out new concepts and giving locals a chance to try their dishes, opens in Downtown Las Vegas in December. Jolene Mannina, who started SecretBurger, opens VEGAS TEST KITCHEN inside the former CHOW space at Fergusons Downtown. There will be a rotation of special events in one location. Chefs will open to the public on WednesdayFriday from 11 a.m. to 7 p.m. and on Saturdays from 11 a.m. to 4 p.m. Diners can choose to dine in, take their food to-go, or eat it next door at the space called The Yard at Fergusons. Chef Lanny Chin, who was formerly at The Slanted Door at the Forum Shops at Caesars and Greene St. Kitchen at the Palms, will be the first one up. He’ll be working on ramen, along with egg rolls, sticky pork belly and chili garlic wontons during his three-month contract. Chef Roy Ellamar of Harvest and Chef Chris Conlon of Piero's Italian both plan to test out their new restaurant ideas and plan to open at the food hall Platform One at UnCommons, which will be located on the southwest side of Las Vegas, opening in 2022. Rooster Boy Cafe owner and chef Sonia El-Nawal will have Bodega Bagel, which features bagels and schmears, and Forte Tapas owner Nina Manchev offers her new ideas. Yukon Pizza has asked to have a shot, with its wood-fired pizzas, as well as Pop N Pies from pastry chef Andrea McLean, and Sliced Sushi from chef Sung Park. You’ll have to check the website to keep up with all these new arrivals. vegastestkitchen.com 1020 Fremont Street
Photo Credit: Bodega Bagel, Banichka, Vegas Test Kitchen and Forte Tapas
Best of the Best
Shelley Stepanek is President of DSA, the oldest non-profit tourist association in the state, along with being on the board of ticket brokers. Shelley has previously owned three restaurants.
December 2020 I The Las Vegas Food & Beverage Professional 21
By David Mulvihill
SoCal Craft
Photo Credit: Rad Brat
Rad Brat: Dogs, Brats, Sausages & Craft
David Mulvihill experiences and writes about the ever-evolving Southern California craft beer scene. He also covers Orange County for Beer Paper and provides business-side support to local breweries and brewers guilds (SoCalCraftBeer.com). david@socalcraftbeer.com
Rad Brat will be opening soon in Dana Point. This creative concept is being brought to us by a talented team dedicated to community and experience, with the best of craft beer at the forefront. Craft beer fans in South Orange County may already be familiar with at least a few of these individuals. Cameron Collins (Founder of Brew Ha Ha Productions) shared his vision with friends Dylan Mobley, Joe Wilshire and Steve Martin. Together they have fashioned it into reality. Dylan is currently head brewer at Helmsman in Newport Beach and former head brewer for Anaheim’s Bottle Logic. Joe and Steve are founders of their nearby Project Social. Joe is also one of the founders of San Juan Capistrano’s Docent Brewing and Steve is a Docent investor as well. Inspiration for Rad Brat originally came a few years ago when Collins was touring the Pacific Northwest with his Brew Ha Ha festivals. Many breweries and brewers recommended The Red Hot, in Tacoma, WA, as a great place for good food and beer. “Craft Beer. Hot Dogs. No Jerks” is its resonating slogan. “Loud, cool and a little rambunctious,” Cameron recalled being immediately enamored and vocalizing, “Someday, I’m going to open one of these in Southern California.” Someday has arrived. Close to the ocean and community-centered within the La Plaza Park Complex, neighboring businesses cater to prospective Rad Brat
clientele. Bike racks will accommodate those cruising in on their beach cruisers. Rad Brat’s casual atmosphere promotes a welcoming, high energy, surf, skate, rock vibe. Roll-up garage door-style windows open onto a pleasant patio area, enhancing the ocean breeze and an indoor/outdoor feel. A prominent 28 handle Tap Tower and bar runs the length of the indoor space. TV screens will typically stream surf, skate, seasonal snowboarding, etc., but, while not a sports bar, big games and matches will also be shown.
Pitchers, pints, dogs, brats…
The menu provides an abundance of familyfriendly choices. There are at least 10 different hot dog formulations, corn dog and cheese sticks. Those are countered by as many sausages and brats. Try the Angry Samoan, which has fried SPAM, spicy mayo, jalapeño and pineapple on an all-beef dog. Burgers, sandwiches and vegan choices also abound. Sides and salads are available too. I hear that milkshakes and gummy hot dogs will top things off.
Opening
The team was hopeful Rad Brat would be open by early December, for outside service at first, because of heightened state COVID restrictions. Some adjacent parking spaces have been approved and licensed in order to expand the patio space and accommodate patrons.
22 The Las Vegas Food & Beverage Professional I December 2020
Future Goals Plans are also in the works to have a couple of handles dispensing house beer at both Rad Brat and Project Social before long. Dylan’s awardwinning talents will be tapped on the brewing end of things and the team is actively looking at adding a brewery to the mix. Also on the board are plans for additional Rad Brat locations in other locales once the concept is refined on the home-front with Rad Brat Dana Point. Las Vegas is one location under consideration. Rad Brat: 34091 La Plaza, Dana Point
Project Social:
Also dedicated to craft beer (and coffee and food), Project Social has been open just over one year (7 of those months have been during the COVID-19 pandemic). Thanks to a very supportive community and a great staff, they have managed to keep everyone employed. The concept for PS included building out a significant part of its space as a patio. This proved both beneficial and crucial in surviving this crazy time. Its unique outdoor patio with olive trees provides a beer garden feel, and promotes a level of non-pandemic normalcy. Project Social: 24040 Camino Del Avion Suite J, Dana Point www.lvfnbpro.com
SoCal
By Ben Brown
| Foodie Biz |
Contact Ben at Ben@socalfnbpro.com or follow him @Foodie_Biz.
Photo Credit: Ben Brown
Oggi’s Pizza & Brewhouse Is Turning 30
Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned writer and consultant, Ben works with Fortune 500 companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business Development.
Oggi’s, an iconic SoCal destination for homecrafted microbrews, pizza and Italian-American classics, and all things sports, will celebrate its 30th birthday on August 16, 2021. And while the big day is still several months out, the familyowned franchise is getting things started early with a little something special for its patrons. Starting in November and going as long as supplies last, anyone who purchases a beer will also receive a limited-edition 30th anniversary pint glass. Decorated with a whopping 60 medals from beer competitions that have spanned across the globe, Oggi’s has been brewing its own craft beer long before it was cool, and some could say that a commemorative glass is only appropriate to recognize such a historic beer program. But the experience goes way beyond just beer. What began as a humble pizza spot in the San Diego suburb of Carmel Valley has grown into a legacy boasting more than a dozen locations across San Diego, Orange, Los Angeles and San Bernardino counties. Translating to ‘the here and now’ in Italian, Oggi’s has fostered not just a customer base, but a community who’s grown up with them. That community is becoming generational, with childhood patrons from the early 90s now bringing in kids of their own. There’s something truly special about cozying up in a plush booth, senses almost immediately overwhelmed by an onslaught of TVs covering just about every square inch of wall space. www.lvfnbpro.com
Everything from College Football to UFC is playing, as well as a few movies for those who need to watch something while their party’s team is in the red zone. It’s easy to spot the regulars, clearly in ‘their seat’ at the bar, chatting it up while sipping away at one of those awardwinning beers. A cheer erupts near the entryway, not because someone scored a touchdown, but because someone in the restaurant just won a stuffed panda from the notorious claw crane. And if you have a few quarters, the ecosystem of sticky hands and other classic prizes in those small plastic cups is at your disposal. It’s homey. It’s nostalgic. It’s fun. If it’s not the place where you had all your little league and youth soccer banquets, or the spot where your parents would take you every so often for occasion XYZ, it undoubtedly embodies whatever that place may have been. And of course, it’s a great place to eat and drink. Pizza, as the other namesake of Oggi’s Pizza & Brewing Co., is an obvious staple. And while Oggi’s has its rich history, it doesn’t just rest on its laurels. That pizza menu continues to evolve, year after year, with new and different additions that complement the timeless classics. One such pizza of the moment is the adobo chicken, especially novel with a homemade chipotle black bean sauce replacing your traditional marinara, topped with adobo chicken breast, poblano peppers, roasted corn and red onions, finished with cilantro lime cream drizzle.
Another is the blackened shrimp pizza, this one with homemade pesto alfredo sauce, topped with fresh spinach, portobella mushroom, blackened shrimp and roasted red pepper, finished with feta cheese. After 30 years, the Oggi’s menu has expanded way beyond pizza. Their build-your-own burger menu is something to be reckoned with, delivering thousands of combinations of just about anything that fit between two buns. Classic patty, American cheese, sautéed red onions, crispy onion straws, bacon and bacon truffle aioli (yep you read that right) on a brioche bun did it for me. An array of pastas like the classic chicken Alfredo also soothe your comfort food senses, and the garlic knots are in a league of their own. Veggie options and lighter fare are plentiful, showing that Oggi’s has cast a broad net. They’ve jumped on the Beyond Meat train to pump up their burger menu, and a variety of flatbreads, salads and even a Brussels sprout pizza should appeal to those who don’t otherwise fancy brewhouses. But even they should indulge in a bit of dessert, because the s’mores cinnabites, where Oggi’s homemade pizza dough gets deep fried and tossed in honey butter, dipped in cinnamon graham cracker crumbs and topped with toasted marshmallows and chocolate, is too much fun to pass up. For more information visit Oggis.com.
December 2020 I The Las Vegas Food & Beverage Professional 23