October 2016

Hot Off the Grill

The Las Vegas Food & Beverage Professional was recently very fortunate to be invited by Charlie Palmer to try his newest seasonal creations at Charlie Palmer Steak. A magnificent Read more ›

The Las Vegas Food & Beverage Professional on Oct 1, 2016

Wine Talk with Alice Swift

Over 15 years ago, I fell in love with the islands of Hawai’i, and vowed to live there some day. After spending the past five years in Las Vegas, Read more ›

Alice Swift on Oct 1, 2016

What’s Brewing

Southern Nevada Beer EventsAfter a two-year absence, the return of beerfests to Lake Las Vegas will begin with the MonteLago Village Beerfest, held from 3-7 p.m. on October 15. Read more ›

Bob Barnes on Oct 1, 2016

West Eats East

Imitation crab meat looks like crab meat, tastes like crab meat, and splits like King Crab meat. Not cloned or artificially engineered, it is made from fish flesh with Read more ›

K. Mike Masuyama Ph.D. on Oct 1, 2016

Sip and Savor

Acknowledged as the spark that ignited the Las Vegas culinary phenomenon, Spago has long been a trendsetter in cuisine, service and style while attracting a celebrity clientele. The 4th Read more ›

The Las Vegas Food & Beverage Professional on Oct 1, 2016

A Chat with Paolo Domeneghetti of Domaine Select Wine Estates

Paolo Domeneghetti, a native of Italy, grew up in the wine business and has an extensive experience in the restaurant and wine & spirits industry, spanning a period of Read more ›

Bob Barnes on Oct 1, 2016

Brett’s Vegas View

Spotlighting EntertainmentBand of Magicians with Australia’s James Galea, Stuart MacLeod from the UK, and Brett Loudermilk and Joel Ward of the United States, will take up residency at the Read more ›

Jackie Brett on Oct 1, 2016

USBG Las Vegas

USBG Member SpotlightWendy Helene HodgesWendy Helene Hodges is a staple of our bartending community and a proud USBG member. This mother of three has the Read more ›

Adam Rains on Oct 1, 2016

UNLV Epicurean Society

As the new school year begins, the Epicurean Society is enjoying an influx of new faces. We have a busy semester ahead including outings, events and guest speakers to Read more ›

Matthew Cairo on Oct 1, 2016

Frey Distillery

Since the early days when settlers trekked across the high desert landscape and established roots in Nevada, there’salways been a pioneering spirit here.It’s this spirit that makes Frey Ranch Read more ›

The Las Vegas Food & Beverage Professional on Oct 2, 2016

Food for Thought

With the weather cooling off a bit, try these tasty trifles layered with vanilla pudding, shortbread cookies and bananas for an elegant but SO easy favorite!There are dozens of Read more ›

Les Kincaid on Oct 1, 2016

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 Oct 1, 2016

Bob’s Beer Bits and Sips

Oktoberfest is far more than a beer style, and it’s hard to separate it from the festival it’s named for. The original Oktoberfest was a five-day wedding party that Read more ›

Bob Barnes on Oct 1, 2016

Fabulous Weekend Brunches

Mon Ami Gabi, the “Frenchiest” place in town. Located in the Paris Hotel, with a fabulous deck on the Strip, you can overlook the Bellagio Fountains. Start with a Read more ›

Shelley Stepanek on Oct 1, 2016

Executive Chef Spencer Rudow Takes the Helm at Wolfgang Puck Summerlin.

After six years working under Chef Eric Klein at Wolfgang Puck’s Spago, this young talented chef has moved to Downtown Summerlin at Wolfgang Puck’s popularoff-Strip venue. We sat down Read more ›

Elaine & Scott Harris on Oct 1, 2016

Human Resources Insights

I have always loved the color yellow. It is bright and friendly, and makes me feel optimistic, like that anything is possible. I smile every time I see someone Read more ›

Linda Westcott-Bernstein on Oct 1, 2016

The Bottom Line

‘Homemade’ is a big industry buzzword, motivating eateries across the country to shift a lot more work to in-house production. On the surface, this should boost the brand. Homemade Read more ›

Ben Brown on Oct 1, 2016

What’s Cooking

Andiron Now Open for Lunch with New MenuAndiron Steak & Sea in Downtown Summerlin has expanded its service to include lunch, served Monday-Friday from 11:30 a.m. to 2:00 p.m., Read more ›

Bob Barnes on Oct 1, 2016

Dining Out with the Harrises

Heitz Wine Cellars has been making great wines in Napa since the 1960s and recently National Sales Manager, Daniel Vu, hosted an extravagant wine dinner at the Rivea restaurant Read more ›

Elaine & Scott Harris on Oct 1, 2016

Book Review

I was initially drawn to check out this book by its title alone. Being both a history buff and a student of spirits, I saw an opportunity to explore Read more ›

Bob Barnes on Oct 1, 2016

Our Picks

Downtown Summerlin is home to the residents of the Summerlin community, but more than that, it brings together all walks of life looking to shop, explore, hit Poke stops, Read more ›

Kim Trevino on Oct 1, 2016

Product Review

The Wine HookLast month I was sent a sample of The Wine Hook, a cute little device intended to secure a wine glass to a chair with an armrest. Read more ›

Bob Barnes on Oct 1, 2016