February 2017

Southern Glazer’s Wine & Spirits Presents 5th Annual Splash into the Season 2017

On a cold winter’s day in February, with the day’s high topping out in the low 50s, the last thing I was thinking about was summer. That is, until Read more ›

Bob Barnes on Feb 2, 2017

Hot Off the Grill

SGWS’s recent Splash into the Season brought out the best of Southern’s professional people. As usual, I just couldn’t resist hopping into Southern’s kitchen to see what’s cooking and Read more ›

The Las Vegas Food & Beverage Professional on Feb 1, 2017

Wine Talk with Alice Swift

Those of you in the business world have heard of terms like B2B and B2C, meaning businesses that sell to other businesses B2B, and businesses that sell to consumers Read more ›

Alice Swift on Feb 1, 2017

What’s Brewing

A Talk with the Iconic Man Behind the Brewing Vats at Sierra Nevada as His Luminous Career Comes to a CloseThe name Steve Dresler is iconic in the craft Read more ›

Bob Barnes on Feb 1, 2017

West Eats East

The last two years, J-foods have been covered from views of culture, culinary and business prospects here in our market. Now it’s time to say sayonara or goodbye. In Read more ›

K. Mike Masuyama Ph.D. on Feb 1, 2017

Chef Talk

It is estimated that 40% of the food that is purchased by restaurants ends up being discarded before reaching the guest. Obviously if this waste can be eliminated it Read more ›

Allen Asch on Feb 1, 2017

Dining Out with the Harrises

SIA pronounced See-a, means six in Scottish Gaelic and it happens to also be emblazoned across the bottles of the 96-point award-winning blended Scotch Whisky that has taken the Read more ›

Elaine & Scott Harris on Feb 1, 2017

Brett’s Vegas View

Dining ScoopsGiordano’s Famous Stuffed Deep Dish Pizza opened its first Las Vegas location at the Grand Bazaar Shops at Bally’s with a second-floor dining room above Starbucks and an Read more ›

Jackie Brett on Feb 1, 2017

USBG Las Vegas

Mike Doyle If there is ever a case of where longevity meets enthusiasm, it is with Mike Doyle! His love for Vegas, beverage and hospitality has run the gamut. Read more ›

Adam Rains on Feb 1, 2017

UNLV Epicurean Society

Hello there, and I hope everyone is enjoying the New Year so far. Allow me to start this column by introducing myself. My name is Kimberly Verdin and I Read more ›

Kimberly Verdin on Feb 1, 2017

Food for Thought

When it comes to wine pairing, salads can be tricky: a salad that’s dressed with something tart can knock out the flavor of the wine you’re trying to enjoy.We’ve Read more ›

Les Kincaid on Feb 1, 2017

Product Spotlight

More than just a broth, Major’s PAN-ASIAN BASE range is the perfect way to add an exotic twist to any dish. Create healthy, fun, on-trend street-worthy recipes in seconds. Read more ›

The Las Vegas Food & Beverage Professional on Feb 1, 2017

Bob’s Beer Bits and Sips

Upslope Brewing CompanyCitra Pale AleThe Boulder, CO-based Upslope Brewing Company has introduced this very tropical fruit aroma pale ale, which on Feb. 1 replaces its first beer released eight Read more ›

Bob Barnes on Feb 1, 2017

From Fantastic Bar-b-que to an Evel Knievel Themed Restaurant

Virgil’s Real BarbequeVirgil’s Real Barbeque, straight from New York City, has landed at The LINQ. Three stories high, this world-famous barbeque place is a sister to the chain Carmine’s. Read more ›

Shelley Stepanek on Feb 1, 2017

Cheesemaking in Southern California

Cheesemaking is a complex and subtle process in which every variable seems to matter. Cultures, which I had simply lumped into two categories—mesophilic medium temperature incubation and thermophilic higher Read more ›

John Rockwell on Feb 1, 2017

Human Resources Insights

While some might argue that life is way more fun if you just go with the flow and see what may come, I believe, based upon my past experiences, Read more ›

Linda Westcott-Bernstein on Feb 1, 2017

The Bottom Line

Thankfully [at least for businesses], deep discounting is on the decline. The Groupons of the world proved this method’s ineffectiveness—a 50+% discount will win the battle by getting people Read more ›

Ben Brown on Feb 1, 2017

What’s Cooking

Part of Boyd Gaming’s massive multi-million dollar makeover of its properties, Bailiwick at the Orleans opened in December in the former space of Brendan’s Irish Pub. The transformation is Read more ›

Bob Barnes on Feb 1, 2017

Nevada Restaurant Association’s Annual Meeting of the Members

Las Vegas, NV January 17, 2017 - On Tuesday, January 17, the 34th Annual Meeting of the Members took place at Siena Golf Club. The event, sponsored by the Read more ›

The Las Vegas Food & Beverage Professional on Feb 1, 2017

Our Picks

Pizzeria OttoThe Brussels sprouts “revival” has been in motion for a few years now. Long gone are the days of frozen then boiled off-smelling balls that have tormented millions Read more ›

Adam Rains on Feb 1, 2017

Product Review

Zabov ZabaglioneThis traditional Italian liqueur commonly starts with a base of advocaat, an eggnog-like brandy liqueur popular in the Netherlands, Belgium, southern Germany and Austria. Made since 1946 by Read more ›

Bob Barnes on Feb 1, 2017

Book Review

Virgil’s Barbecue Road Trip Cookbook—The Best Barbecue From Around the Country Without Ever Leaving Your Backyard By Neil Corman with Chris PetersonIf you’ve already made your way out to Read more ›

Bob Barnes on Feb 1, 2017